Mar
10
Passover isn’t here until the end of March, but many of the products are already starting to appear in grocery stores. Not all Passover foods are gluten free, but many are, and there’s a much wider selection than usual at the grocery store. This can be a good time to stock up on GF cakes and mixes, cookies, macaroons, “bread” crumbs and supplies like potato starch. As an added bonus for people with multiple restrictions, most Kosher for Passover products contain no corn or soy products, either.
In a nutshell, the basic rule of foods for Passover is no leavened foods, which eliminates normal breads, cakes etc. Matzo, (an unleavened bread usually made from wheat) is eaten, and some products contain products Matzo and matzo meal, (also potentially listed as cake meal or farfel). However, many products don’t contain gluten. Or, if you find products labeled “non-gebrok or gebroktz or grebrochts” (or another spelling variation) they’re non-grain containing and therefore have no gluten containing ingredients. Often Kosher for Passover products and cakes are made of potato flour or nut meals rather than wheat or glutinous grains.
- As always in the GF world, read labels carefully. Kosher and Kosher for Passover are two different things entirely. Kosher for Passover foods will be labeled “May be used for Passover” or have a symbol that says OUP. I have often seen “regular” Kosher foods in the Passover section at grocery stores, so please do check the labels for gluten containing ingredients.
- Keep in mind that some of the foods are imported from other countries, and therefore not under the 2004 FALCPA US labeling laws. So a label will still say matzo, but may not say wheat explicitly or have the disclaimer stating that it contains wheat.
- Most Kosher for Passover products will have to adhere to strict standards for cross contamination from a religious perspective, but again, buyer beware and no guarantees. “Made in a factory” claims are still not regulated.
- From a gluten free perspective, possibly the best part of Passover is AFTER Passover, when all of the great GF goodies are on sale! Passover ends April 5th, so mark your calendars, because the word has gotten out in GF circles.
Here’s a link to the GF products from Manishewitz: http://www.manischewitz.com/health_corner/index.php
Back when you really couldn’t get GF prepared foods in the regular grocery store, this was a much bigger deal. But it’s still nicer to have an expanded selection, and nicest of all is AFTER Passover, when all of the products are on sale!
For people who DO celebrate the actual holiday of Passover, not just the GF food, here are some great recipes and information:
http://www.elanaspantry.com/passover-round-up/
http://www.recipezaar.com/cookbook.php?bookid=112835
http://iamglutenfree.blogspot.com/
http://glutenfreebay.blogspot.com/2007/03/gluten-free-passover-recipe-roundup.html
http://recipecircus.com/recipes/Writermom77/ and click on holidays. There are quite a few Jewish holiday recipes, and they are all gluten and dairy free
You can also buy GF oat matzoh made from certified GF oats. The only downside is that it is (in my humble opinion) insanely expensive!. Shmura Oat Matzah http://www.glutenfreeoatmatzos.com/ Lakewood Shmura Matzo http://glutenfreematzoh.com/
Shabtai Gourmet products are made in a dedicated GF facility, they’re and Kosher for Passover AND often they have free shipping deals http://www.shabtai-gourmet.com/
Kids with Food Allergies put out a booklet last year on Passover with food restrictions. http://tinyurl.com/3ser4k
Other local events:
First Annual Fundraiser for the Celiac Program at Children’s National Medical Center:
The Celiac Disease Program at Children’s National Medical Center is the first Celiac disease program for children in the Washington metro area. The goal of the program is to attack this disease comprehensively and aggressively through improved diagnosis, treatment and awareness. We are happy to announce our first fundraiser for the program will be held on May 1, 2010. The purpose of the event is to raise funds to employ a psychiatrist or psychologist for three years. As adults, we know how hard it is to make a lifestyle change. For a child or adolescent, a lifestyle change can be much more difficult because of peer issues, feelings of isolation or fear of being “different”, for example. Our program aims to give children the tools of self-empowerment to address their needs: dietary and socially as well as emotionally. A lifestyle change requires more than just physical adjustments; the mind must be included as well for a successful outcome. Children’s National’s Celiac Disease Program would be the first of its kind in the nation to have a dedicated mental health professional helping young patients adjust to life with Celiac Disease through self-advocacy.
Help us make a difference. For more information, please contact Diana Della Villa at Children’s Hospital Foundation – 301-565-4951.
Event Details:
Who: YOU!
What: Fundraiser for the Celiac Disease Program at Children’s National Medical Center
When: Saturday, May 1, 2010; 6:30 pm
Where: Children’s Design House in Chevy Chase, MD
Why: Raising funds to employ a psychologist/psychiatrist to help children with the adjustment to living with Celiac Disease
Ticket Price: $250
Celiac Fast Facts:
*1:100 people have Celiac Disease
*Most people do not receive the correct diagnosis of Celiac Disease until their 40s or 50s.
*Americans spend an average of 9-11 years traveling from doctor to doctor seeking help before their diagnosis.
*Celiac Disease is now recognized as one of the most important diseases of the 21st century.
Next Meeting Date: Saturday, March 20, 2010, 2:00–4:00 pm
Meeting Topic: Maintaining Your Mental Health with Celiac Disease.
Speaker: Marcella M Marcey, Ph.D., Clinical Psychologist
Vendor: GF Great Bakes www.gfgreatbakes.com
Location: Bethesda Central Library
7400 Arlington Rd, Bethesda, MD 20814
Meeting room is to the left just after you enter the library doors, right before the parking kiosk.
Parking is available at the library
240-777-0970, (TTY: 301-657-0840)
Remember to enter your parking space number in the machine in the entryway, to avoid getting a ticket!
http://www.montgomerycountymd.gov/Apps/Libraries/branchinfo/be.asp
Jan
28
Keeping it simple
Gluten free foods are expensive. And they can be hard to find. Some don’t taste very good. And many aren’t that healthy for you. So this year, I’d encourage you to think about “normal” foods–real, simple whole foods that just so happen to be naturally gluten free. Why? They’re usually healthier, they’re cheaper, they’re easier to find, and often easier to prepare. Of course, gluten free grains can be harder to come by and those are important too. Next month’s newsletter will talk about those.
Most of the foods that are wonderful parts of any healthy diet are already gluten free. Fruits, veggies, nuts, beans, seeds, dairy, fish, poultry, water, and even common grains like rice, wild rice, etc. I have yet to meet a client who nutritionally needs more cake and cookies, gluten free or otherwise. Here are a few ideas of easy things that you can to make your lifestyle healthier.
- Beans are great in the winter! Think black bean soup, lentil stew, hummus, etc.
- Here, fishy fishy: add in some salmon, trout and oysters or other fish twice a week. They are high in heart healthy omega 3 fatty acids and low in mercury.
- Look for seasonal fruits and veggies. Clementines, pomegranates, grapefruit, pineapples and mangoes are wonderful in the winter, and kale, collards, sweet potatoes, winter squash, are too.Choose whole (fresh, frozen or dried) vegetables and fruits over juices, which have most of the fiber removed.
- Add some ground flax seed to your yogurt, cereal, or on a salad for more fiber and healthy omega 3s.
- Drink your water! 6-8 glasses a day are important to stay hydrated, especially when you increase the amount of fiber you eat. Sometimes taking a water bottle along can help remind you.
- Talk to your doctor about your Vitamin D level. Most people with Celiac are deficient, and it’s tough to get enough from food and sunlight in the winter months no matter what.
- Grab some almonds and walnuts, an ounce a day actually promotes weight loss and provides a rich source of vitamins, minerals and fiber.
- Get whole grains in your diet. Try a whole grain hot cereal, brown rice bread, wild rice with dinner, or even quinoa pasta.
- Use healthy oils, like olive, walnut, canola, etc. and limit or eliminate animal fats like butter, cream, red meat, etc. and trans fats.
- Take care of yourself. This includes sleeping well, reducing stress, and doing things you enjoy. You’re worth it.
When I work individually with clients, we look at your food and lifestyle habits and dietary needs and customize a plan that will work for you. If you’re ready to make changes, please contact me. Let this be the year you enjoy great health!
Here are a few winter recipe roundups:
Elana’s Pantry (there are a lot of nice soup, stew and veggie recipes)
Dec
13
The holiday season is usually filled with fabulous food and opportunities to eat at every turn. With a little time and planning, you can enjoy all sorts of great food, even with food restrictions.
We’re lucky that there are more and more recipes out there that taste just like the real thing, AND even simple and easy mixes, like Betty Crocker. For holiday classics, sometimes it’s easier to make some treats that happen to be gluten free, rather than gluten free adaptations of “normal” foods. Foods that are naturally gluten free avoid the expense of specialty flours. Also, it can take a few tries to find a GF flour mix that you and your family likes. It also avoids the complaints of friends or family who aren’t willing to try GF foods just because they’ve decided they won’t like it. There are a lot of treats which just happen to be GF, or mostly GF. You can find recipes in normal cookbooks, or maybe you have family recipes and didn’t realize they were safe! Here’s a list of 50+ of naturally gluten free treats from which I put together with the help of many folks at my classes. I’ve marked the desserts that are dairy free (DF), egg free (EF) and soy free (SF), because many people are dealing with several issues. I bet you’ll be pleasantly surprised with the number of things you can still have! Remember, these foods are only GF if you use GF ingredients.
Also, here are recipes from from around the web.
- Gluten Free Girl
- Gluten Free Goddess
- Ginger Lemon Girl
- Gluten Free Gobsmacked
- GF recipe roundups
- Elana’s Pantry Hanukkah Recipe Roundup
Holiday tips:
The holiday season can be a time of overindulgence, expanding waistlines and a lot of temptation, especially for people with food restrictions. Here are some ways to enjoy the spirit of the season and favorite holiday foods, while staying healthy and safe, too.
Get Prepared: It’s not fun to sit in a room full of people eating delicious (off limits) foods while you sit quietly drinking your water and nibbling a carrot stick. Have a box of Clementines or or bring a box of your favorite GF cookies to work, or better yet, bring an apple crisp along with you to a party. Make sure your children have treats stashed at school so they don’t feel left out, either.
Balance: if you are going to a holiday party in the evening, make an extra effort to eat well on other days. Add in more vegetables, fruits, beans, gluten free whole grains, etc. and move more, too! A piece of chocolate cake one day or one big holiday meal won’t make or break a diet, but treats every day will add up.
Move the goodies out of sight: One of the biggest challenges of the season is a see-food diet, otherwise known as “if I see it, I eat it”. Studies show that when people keep food out of sight, they eat smaller amounts. Put the candy dish in a cupboard and move the cookies where you won’t have constant temptation. Instead, put fruits on the counter or in your refrigerator where they are easy to grab. Seasonal fruits in the winter months include Clementines, oranges, pineapples, grapefruits, grapes, pomegranates, persimmons, mangos, and more.
Fill your table with fruit and veggie dishes: Have your holiday meals feature seasonal vegetables, such as sweet potatoes, collards or other greens. Have soups, roasted veggies, sautéed green beans, and much more. Make roasted chestnuts as a snack. Have a fruit inspired dessert, like baked apples, poached pears, sautéed bananas, etc.
Soups: as long as they’re not cream based, most soups are a healthy snack or part of a filling meal. Chicken and turkey soup with brown or wild rice, butternut squash soup, lentil soups and other beans soups are a great way to stay warm and enjoy seasonal flavors.
Get moving! Exercise is a great way to improve mood, reduce stress levels, and burn calories, too. Head out at lunchtime for a short walk, start a new family tradition and do something active at family events, dance at party functions, or make a habit of hitting the gym. You don’t have to wait until January for healthy resolutions.
Dec
13
We’re lucky that there are more and more recipes out there that taste just like the real thing. But for many people, it s easier to make some desserts that happen to be gluten free, rather than gluten free adaptations of “normal” foods. Foods that are naturally gluten free avoid the expensive specialty flours. Personally, I am not a fan of spending a lot for specialty flours when I’m sharing with many non-GF folks. This avoids the inevitable complaints of friends or family who won t even try GF foods just because they’ve decided they won’t like it. There are a lot of treats which just happen to be GF, or mostly GF. You can find recipes in normal cookbooks, or maybe you have family recipes and didn’t realize they were safe! Here’s a list of treats from people at my classes I’ve marked the desserts that are naturally or easily made dairy free (DF), egg free (EF) and soy free (SF), NF (nut free)because many people are dealing with several issues. I bet you’ll be pleasantly surprised. There are many more out there, but these are just to get your thoughts going. Remember, these foods are only GF if you use GF ingredients. And as always, check labels to avoid surprises.
Some of these are healthy, some not, but there are enough options to choose from that you can surely find something you and your family can enjoy together.
- Baked apples
- Candied orange peel (DF, EF, SF, NF)
- Caramelized bananas or Bananas Foster
- Candy canes! Dipped in (dairy free) chocolate or plain (DF, EF, NF)
- Chocolate bark (DF, EF)
- Chocolate mousse (NF)
- Christmas pudding/plum pudding
- Crème brulee (NF)
- Cheesecake-use any gf cookie crumbs for the crust, or do a crustless cheesecake (NF)
- Chocolates: make your own with a mold or buy
- Chocolate covered: strawberries, cherries, almonds, cashews, hazelnuts, etc. (can be DF or NF)
- Clementines (DF, EF, NF)
- Clementine cake (DF)
- Custard (NF)
- Dessert soufflé
- Dried fruit (DF, EF, NF)
- Divinity (DF, NF)
- Flan
- Flourless tortes
- Fondue, using chocolate and a variety of fruit and GF cookies (DF*, EF, NF)
- Fruit crisp (any gf flour or quinoa flakes for topping) (DF, EF)
- Fruit and whipped cream (EF, SF, NF)
- Fudge (EF)
- Gelato
- Hard candies (DF*, NF*)
- Hot chocolate (EF, NF)
- Ice cream/frozen yogurt (check labels!)
- Jello (DF, EF, NF)
- Macaroons
- Mango with sticky rice (DF, EF, NF)
- Marshmallows (DF, NF)
- Meringue cookies (DF, SF, NF)
- Marzipan (some say glucose derived from wheat, so beware)
- Nut or seed brittle (DF*, EF)
- Panna Cotta (EF)
- Pavlova (meringue cake) (DF)
- Peanut butter cookies (DF) or a nut free, sunbutter cookies
- Poached pears (DF, EF, SF, NF)
- Popcorn clusters or caramel corn (EF)
- Popcorn cake (EF)
- Pralines (EF)
- Pumpkin seeds (DF, EF, SF, NF)
- Pudding
- Pudding pie with almond or cookie crumble crust
- Rice pudding ( EF, NF)
- Rice krispie bars using puffed rice (EF)
- Roasted chestnuts. (DF, EF, SF) Not quite dessert, but an amazingly seasonal yummy snack.
- Sorbet (DF, EF)
- Toffee (EF)
- Truffles (EF)
- Watermelon (DF, SF, EF, NF)
- Zabaglione
Not that these are healthy by any stretch of the imagination, BUT Martha Stewart has a slideshow and recipes of 40 holiday candies, all of which (at a quick glance) are GF. Of course, you need to make sure the chocolate is GF, be mindful of cross contamination, etc. but this is an easy way to keep traditions without venturing into specialty flours and unfamiliar territory.
If you’re not hungry yet, I don’t know what to say!
Powered by FireStats