Day 3, July 3, 2010

I'm always happy to have left-overs. If I didn't just cook it, I feel like I'm eating out. Because of my sensitivity to the littlest bit of gluten, I really don't eat out.

So the pork from last night's vegetable and meat mix made it's last appearance this morning. It wasn't much, about 2 ounces, but enough. Sliced thin and then chopped it was tender and flavorful. I used 5 black olives, chopped, and one tablespoon of mayonnaise. I fried a piece of gluten free bread in about 1/4 teaspoon of olive oil, mostly dry fried it, till is was hot and just starting to brown. Then I spread the mixed meat and olives on the toast.

Perhaps you're wondering about calories. One piece of gluten free bread, 90 calories, mayo, 100 calories, lean pork, 2 ounces, 160 calories, 5 olives, 25 calories, 1/4 teaspoon of olive oil, 25 calories. That's 400 calories all together. It was filling and nourishing, fast and easy to make. Works for me.

Today's smoothy was raspberry, from frozen berries, with no ice cubes. One cup of coconut milk, one cup of water, frozen berries, one banana, one shot of maple syrup. Still cool, sweet and refreshing.

Dinner was different, big salad, fried plantain, and one over-easy egg.

Salad:
1. a big bowl of pre-washed greens
2. two little chopped anchovies
3. 1/4 red onion chopped small
4. a handful of Trader Joe's gluten free cranberry maple nut granola
5. Trader Joe's salad dressing - Oil and vinegar (made with wine vinegar, no gluten)

Plantain and egg
1. a very ripe, squishy, black plantain- this is a kind of banana that has to be cooked, and can often be found where Mexican foods are available. (In Mexico it's called a "macho" banana. Swear.) It's a staple in central and south America. Peel it, cut it in half cross wise, then slice it into 3 or 4 slices lengthwise. Fry it in a little olive oil till it's soft and browning.
2. Use a non stick pan, and a teaspoon of good margarine (non hydrogenated if possible) to lightly cook an egg.

I shop a lot at Trader Joe's because their labeling is excellent and they're always willing to check with customer service if I am not convinced something is gluten free. I'm sure there are gluten free foods at other stores, but I'm not familiar with their stock.

I learned two things today. I tend to fry food, and I'm not a great photographer. It's early days, as they say, and I may improve. Happy Fourth of July.

Remember, you have to eat well in order to feel well. Especially if you have celiac disease. It's like you're always operating with a deficit. Plan ahead. Take food you can safely eat. Not eating is not a workable option. Eating gluten is even less workable. My daughter often says things like "Remember Mom, I know what it's like to live with you on gluten."

Day two, July 2, 2010

As I took the laundry off the line this afternoon, I could hear an ice cream truck nearby playing the sweetest music. Something familiar and classical. I think I played it on the piano when I was young. And over that I could hear a man with a deep voice hawking tamales. It was like an urban opera, and if I were George Gershwin, I could weave it into a wonderful and famous play with music.

It was a hard and tiring day around here. So to perk myself up mid-afternoon I made a strawberry and banana smoothy. A few days ago, when I was shopping, I did stand in front of the strawberries considering which to buy: organic, probably tastier and sweeter? or regular, more for the same money? I chose organic and today I was glad.

One cup of coconut milk, the light kind from Trader Joe's, about 2/3 tray of ice cubes. 8 big strawberries, washed and hulled, and one small banana. About an ounce of maple syrup. Sugar or honey would be fine too.

Blend it well so the lumps get pureed. It's thick, cold and very refreshing. Not so much sugar that your body will get jacked up and then crash. This kind of thing is great for kids too.

A helpful note:
People with celiac disease are already having trouble digesting food. One of the reasons people are so tired after a gluten exposure is that the inflammation in the intestines interferes with the absorption of the things we need, like vitamins. If buying organic food means your body has less useless or toxic stuff to process, then that is good. I say "if" because even some foods marked "organic" have lots of chemicals we don't want. But since we're not all food scientists, or clairvoyant, we have only the posted information to go on. On the whole, foods marked "organic" are easier to digest, tastier and more nutritious, and are probably a good investment if you can afford them.

Another day is over. About half the work got done. It's time to cook another meal. For my dinner I'm having a mix of vegetables and meat that works for me.
1. Cubed eggplant (half inch pieces)
2. zucchini squash from the garden, also cubed,
3. a quarter of a large sweet onion chopped.
4. about an ounce of Port from Portugal (That's because, by Portuguese law, their bottled Port can not contain any grain alcohol, only wine, which is gluten free.)
5. 1/4 cup canned marinara sauce
6. chopped cooked meat, any kind

Saute the vegetables. When they're soft and a little brown, add the marinara sauce and the port. Add the meat and stir well. Add any spice you like.


I have some fresh basil I'm going to use. I will also sprinkle on some garlic powder and a little flaked chili because I like it spicy.

Brown rice is a nice.

This took longer to write than it will to cook.

Are you getting ready for July 4th? I always long for a picnic on July 4th, I think because of that old movie "Picnic". My idea of the perfect romance. How silly am I?

The First Day, July 1, 2010

Hi, This is the first posting. I wish I had known this morning that the blog would be ready. I would have taken a picture of the crab cakes I made for breakfast. They were wonderful. I'll tell you anyway. A few weeks ago I wanted to make crab cakes so I looked on line for some recipes. I read my way through 35 descriptions of crab cakes and french fries available in Washington DC.

Because I have celiac disease and can't have any gluten I knew I would have to modify any recipe I chose. I combined a few I thought would be good, changed all the wheat flour ingredients to gluten free substitutes, and had company for lunch. The crab cakes were not a failure. They were crispy, spicy, filling and kind of greasy. My guest was happy, but it was not what I was craving.

Tuesday at Costco I bought a container of "lump" crab meat for what I thought was a good price, $6.99. It's quite tasty. What I finally settled on is probably more like egg foo young with crab than a traditional crab cake. But, it's a cake and has crab, so I think it counts.

For one: 1/2 Cup crab
1 Tablespoon mayonaise
1 Egg
2/3 Cup of gluten free rice crispys

Mix it well with a fork until it's mixed and the rice crispys are evenly distributed.
Fry it in olive oil or butter or margarine until it's firm and slightly browning, not hard and dry. (Think about scrambled eggs. If you want them gently and soft, don't over cook them)
Place them on a paper towel for a moment to remove the impression of greasiness.

They were very good, filling, healthy, low fat, low calorie and completely gluten free.

If you have celiac disease, remember that it takes about five times the normal amount of protein for your body to rebuild the damaged tissue after an autominnune flare. That means if you "got gluten" even a tiny bit, your body has to work hard to fix it. These crab cakes are high protein and make me feel lots better.

I'll try to have pictures next time.