My mother-in-law just emailed me a link to an interesting article in the Sunday Times. It states that a certain subset of Autism is being caused by inflammatory immune disorders. At least one-third of Autism (and “very likely more”) is caused by diseases such as Celiac, which is what I have, that start while in the mother’s womb. The more active a mother’s immune system is, the more likely a child is to be born with autism. And Celiac Disease can send an immune system into overdrive, causing severe inflammation. So I found this article especially interesting for several personal reasons. First, I have to follow a Gluten Free and Casein Free (GFCF) diet – which is often called the “Autism Diet”. My Celiac disease means I must avoid gluten (GF) and my casein allergy forces me to avoid all dairy (CF). So I’ve done a lot of research on a GFCF diet. Many parents of autistic children have found that strictly avoiding gluten and casein can to help lessen the symptoms their children experience. From a personal, “normal” adult perspective (“normal” meaning not on the autistic spectrum), I can completely see how being GFCF could help alleviate symptoms of Autism. When I have the tiniest bit of gluten, within an hour I feel what must be a chemical reaction taking place in my brain. First I become super-anxious (Chicken Little has nothing on me! Not only is the sky falling, but everyone’s going to get hurt or die – it’s a terrible, out of control feeling that no matter how many times I tell myself “it’s just a gluten reaction,” it still feels...
Sunday is the Oscars, the “Superbowl” for film fans everywhere. I’m going to have some fellow film geeks over for a viewing party so I was trying to think of some yummy GFCF appetizers that would satisfy my non-GFCF friends. And since this worked so well for the Superbowl (which I also ADORE watching!), I figured it would be a great Oscar watching party app. This recipe is easy, warms your whole house up with delectable smells. It tastes so buttery and awesome that everyone will love it and no one will believe it’s dairy-free! (Yum! This is making me hungry and it’s 7:30AM!) Noi’s Pulled Buffalo Chicken (CrockPot) 6 tablespoons oil (2 of olive oil, 4 of sunflower oil) + additional olive oil if browning chicken 1/2 cup Frank’s Original Hot Sauce 2 teaspoons tomato paste 4 teaspoons chile powder 3 teaspoons brown sugar 1/4 teaspoon garlic powder ½ teaspoon paprika 1 teaspoon salt 1 cup chicken broth (approx. 1 small 14 oz. package of Pacific Brand broth) 2 pounds chicken (either 4 breasts, 8 cutlets or 2 packages of tenders – I get whatever’s on sale) Corn starch Turn Crockpot on High Combine first three ingredients in small mixing bowl and stir until fully mixed. Whisk in the spices. Whisk in chicken broth Transfer to crockpot with heat on high Brown chicken in additional olive oil (med heat: 6). Just brown it though- Don’t completely cook or it gets tough (I’ve done cutlets and tenders raw and they cook in about 3 hours without browning, no problem) Place browned...
The holiday spirit seized me in the grocery store a few days ago. As I reached for my usual Almond Milk I noticed two Seasonal Flavors of Silk Soy Milk: Pumpkin Spice and Chocolate Mint. I’d tried the Egg Nog for Thanksgiving (and it seemed okay…), so I thought, hey! This could be a way to get some Christmas Cheer in a glass. So for breakfast this morning I had a decadent GFCF breakfast of Chocolate Mint Silk and Chocolate Chip Muffins ( Kinnikinnick). Yum! But then about 10 minutes after eating, I noticed I was starting to get stuffy… Then my eyes were itching. And then my throat was scratchy. And pretty soon I was wearing my “Allergy Mask:” a hot, red, itchy face that I only get when I’ve eaten casein. What?! But all Kinnikinnick products are manufactured in a dedicated gluten and dairy free facility! It can’t be the yummy muffins (yes.. I had two 😛 ) that caused my allergy reaction. So it must’ve been the Silk. Actually, come to think of it, I had a similar (yet not as severe) reaction yesterday when I had I had a glass of Pumpkin Spice Silk. By a meeting at 11am my face was bright red and itchy. Allergic reaction for sure. But I was so busy I didn’t take the time to track it down and try to figure out why. But today, well, today I took a look at Silk’s website. And I’m very surprised to see that Silk products can not be certified Kosher Parve! All of their soy milks are heated on the...
So I can’t have butter or sour cream on my baked potato anymore… (boo hoo..!) And who cares if I can’t have crisp, drippy garlic bread anymore… (me! that’s who!) But wait! I found a way to have both yummy baked potatoes and garlic bread and still be GFCF!! Whoot! (Or should I say “Joy! Oh joy!!”) Joy’s Gourmet Garlic Joy is a line of fabulous local Florida products (but you can buy online if can’t find it at your local store) that’s Gluten Free and Dairy Free. As a matter of fact, most products are simply four simple raw blended ingredients: Garlic, Canola Oil, Lemon Juice and Salt. The Garlic Spread also comes in various fun flavors: Sun Dried Tomato, Chipotle, Olive Tapenade, Eggplant and Artichoke. They also have a line of Olive Tapenades that are GFCF, but I’m not a big fan of olives, so I can’t review them (there are some with Feta and Blue cheese tho — so be careful which one you grab – they all look very similar!). For lunch today (leftover grilled sausage, edamame and rosemary roasted new potatoes), I used the Garlic Spread to jazz up the leftover potatoes (they’re just never as good microwaved the next day as when they come out of the roasting pan, all crispy and fresh…). I was lamenting the lack of butter (there was nothing like it to “freshen up” day old potatoes…) when I spied a white container in the back of the fridge. Ah HA! Yes! Garlic Spread. YuM! I happily grabbed it and put a bit on the side of my plate...
Fast food that’s GFCF?! Who knew it was possible? But it is at Pollo Tropical Today I had lunch with my DH at our neigborhood Pollo Tropical and had a wonderful meal, yet again. This is my go-to place for fast, easy, always GFCF food. Pollo Tropical is actually a member of the Food Allergy & Anaphylaxis Network (FAAN), so they’re really aware of the considerations necessary to accommodate food sensitive people. The staff at the three Pollo Tropicals I frequent are always super nice and friendly. And every single employee I’ve ever interacted with has taken my food allergies very seriously and were extremely conscientious with the gluten. Since going GF on Dec 3rd, I’ve probably been here a dozen or more times and have NEVER had any reaction. So, what do I eat here? I love the Tropichops! It’s a bowl of rice and beans with your choice of meat on top. I usually get the Chicken Tropichop with white rice (I vaguely remember reading somewhere that the yellow rice has gluten in it, but it’s not listed on the official Pollo Tropical Allergy List… but I always get white to be safe) and black beans. They have a Regular and a Large, but the large comes with a side Caesar salad, so I always get the Regular (and it’s more than enough to eat.. I usually take some home!). To spice it up a little, I put on a bunch of mild salsa from the salsa bar. And I usually get the combo meal (adds a side and a drink). For my side I always get the super delicious Plantains. They’re...
