Making the world better

After a stressful week, I was bracing myself for what I thought would inevitably be a bad day. I've been spending some late nights stressing over the details of my nonprofit, knowing that I can only do so much as one person, while always wishing that I could do more. I am forever dreaming of how my life would be easier if I could only clone myself, just to help alleviate some of the heavy burdens I bear with my family, as well as the volunteer work that I am so passionate about. I'm not proud to say that at one particularly low, yet fleeting, moment while in my car contemplating the zillions of things tumbling around in my brain, I succumbed to the overwhelming need to cry. It stopped almost as fast as it began, but I guess my body had reached its maximum at that moment and needed to release whatever was pent up inside. Needless to say, I didn't hold any high hopes for the day after that.

Then, it seemed that the proverbial clouds parted. What started out seemingly dreary, turned out to be about as good as any day could have been.

One of the highlights of my day was a meeting I had with one of our nonprofit's partners, which is another local nonprofit. I won't bore you with the details (which I personally find fascinating), but the time we spent was very fruitful, and many ideas were shared, plans were made, and we parted with a renewed commitment to what we are endeavoring to do together.

However, the best part of the entire conversation was how our respective mission statements align in the idea that we are looking to change the way the community, John Q. Public, views special needs. Rather than special needs (like autism and others) marking a difference that separates and ostracizes, wouldn't it be great if special needs were normalized in such a way that the entire community helped to advocate, and in doing so, created an environment of inclusion? We had some discussion about the nuts of bolts of this kind of vision for the future, and it all comes down to thinking about what your dream is.

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What is the big picture? What do you want to accomplish? How are you going to work to make the world better for the thing you are most passionate about?

I left the meeting feeling invigorated, with a renewed sense of purpose. It added fuel to my fire, and my head was spinning with possibilities and inspiration.

Then, many other things fell into place today in just the right way with my schedule and "to do" list, and I ended up being phenomenally productive. It was odd...but I wasn't going to question it. I just wanted to ride the wave of a good day.

When the boys got home, I found out that they both had a decent day at school, that they had finished their schoolwork early (by some apparent miracle) and neither had any homework to do. The best part? They were in good enough moods that they didn't automatically catapult into their usual bickering and fighting mode after they got home. That in and of itself was a moment of relief.

We had an appointment to go to, and due to the timing of it, by the time we had to head back home it put us right in the thick of rush hour when all the commuters are heading home from their jobs in Seattle. If there's one thing you can count on in Seattle, the traffic sucks pretty much all the time. The particular area I had to travel through is known for its slowdowns, so I had no expectations of getting home at a decent time. I have learned to take the back roads, but even they can get backed up. To make matters worse, my tummy was protesting the fact that I hadn't had time to consume any food of substance all day, besides the quick coffee I grabbed after my meeting.

Remembering that I had forgotten to take something out for dinner and that we desperately needed to go to the grocery store, I was overcome with a craving for pizza. I didn't want to scrounge around for something to make for dinner when we got home! I called Titan and tried to tell him in code (so listening little ears wouldn't freak out with excitement...or dismay if plans fell through) that I wanted to meet him for pizza on our way home. Using euphemistic terms, we hatched a sly plan for remedying my hungry stomach. There is one place that is our favorite for gluten-free pizza, and that's where we headed. Luckily, there was no fighting between the boys in the car like usual, so I wasn't a complete stress case when we arrived. Traffic was actually decent, too! I was looking forward to an enjoyable meal with some of my favorite food.

After we sat down and placed our order, Prince Charming started talking. Mind you, he hadn't really conversed since we got to the restaurant.

All of a sudden he said, "Mommy?"
"Yes, sweetheart," I replied.
"I'm going to make the world a better place."

His eyes were really bright and sincere and he gave me the biggest grin, displaying his dimple. I melted on the spot.

It's almost as if he had been reading my thoughts and had been sitting in on my meeting. I don't think it was a coincidence. I think God gives us little moments like these to help us know we are on the right path. It's exactly what I needed.

I have no doubt that my little guy will make a difference in the world, and that the world will be a better place because he is in it. And, I too will try my best to make the world a better place. I'm already working on it. I can only hope that my boys will see the fruits of my labor someday.

What is your passion? What inspires you to make the world a better place?

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The spirit of giving

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The holidays are creeping up so fast this year! Am I the only one that is completely blindsided by Thanksgiving? I feel so unprepared!

Normally I like to plan out Christmas gifts far in advance and have the majority of my shopping done before the first of November. I begin my bargain shopping at the New Year’s clearance sales. From then on, I get things in drips and drabs whenever I find an awesome deal that I can’t pass up. By spreading my shopping out over the entire year, it helps save a lot of money for our single income family, and it also saves me from the chaos of shopping during the holiday season.

I have only been shopping on Black Friday once in the past 15 (or more) years. As you can imagine, this was before kids! I consider myself a combat shopper, but I don’t know if I am that hard core! Rather than be up for a post-turkey coma shopping all-nighter extravaganza, I prefer to sleep in, fix some leftovers for breakfast, and casually putter around the house in my robe and slippers.  

I mistakenly attempted to make a quick run to Costco yesterday. I figured that since it wasn’t yet the day before Thanksgiving, it would be busy, but not super duper busy. Well, it was cray cray. Totally insane. The parking lot was so full that people were parking across the street into an overflow lot and tons more cars were circling the lot like vultures. I managed to change course and narrowly escape before I got stuck in the Costco parking lot vortex of terror.

Why do we put ourselves through all of the holiday torture twice in the span of a month? Well, there’s the whole spending time with family thing. Obviously...

In our family we don’t often get to be under the same roof with other family members, and since we have to deal with food allergies it’s usually easier for me to make the holiday meal here at my house. Even though it can be a bit stressful, we always have a fun time.  

But, what is it really all about, Charlie Brown?

Sorry, I couldn’t resist...

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Well, beyond the whole Pilgrims and Indians thing for Thanksgiving and the birth of Christ for Christmas, I think it really all boils down to one thing:  giving.

We want to give a good meal and prepare foods that we know others will like. We want to give our time and spend it in a meaningful way with our family. We want to give something personal to others that we hope they will enjoy. We want to give a smile. We want to give our love.

(And, depending on your family dynamic, you may want to also give a few choice words or gestures along the way! I am definitely thankful that we don't have a lot of drama in our family!)

Do you want to know what meaningful gift I was offered recently?

$27.

It doesn’t sound overly special, does it? However, I can assure you that the $27 is indeed very special. Let me tell you why.

Last year (if you were reading my blog back then), you may recall me telling you about how I help run a low-cost, sensory-friendly Santa portrait event. It’s such a joy to be a part of! We recently had our first event of 2 scheduled for 2012. We are always excited to see repeats and marvel at how big the kids have gotten since last year.  

One family in particular, a repeat to our event, has a fairly complicated situation. It’s a hodgepodge of diagnosis alphabet soup, including foster children. And, although the kids were on their best behavior, I know that they are very challenging. I think most foster parents would shy away from the tougher cases, but not this family! For all I know, the mom can leap small buildings with a single bound! She has such grace, and her intense focus and determination keep her working toward doing the best she possibly can for each of her children.  

After she arrived to the event with her entourage, she took me aside and quietly said:

“Do you know of any families that would like to attend this event and cannot pay? I want to help with that. This month and we have an extra $27 and I’d like to contribute to those that need it.”

I stood there with a smile on my face, nodding, trying to focus on what she was saying. Wait a minute...did she just say what I think she said? When I realized the depth of her offer, I wanted to burst into tears at her generosity. She was so touched by her experience with our event that she wanted to give that same experience to others…even though she only had $27 extra for the month. The month!

Simply. Incredible.

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It was such a genuine moment of a giving heart in action. She truly embodies the spirit of giving and serves as an example to all of us.

And that is what it’s really all about.

I hope you have a blessed Thanksgiving!    

 

   

You've been chopped!

Summer is a very interesting time of year for us. And by "interesting" I mean, "is it wine-thirty yet?" I might need to pull out my Pyramid of Crazy...

I have been working with the boys on a new reward schedule for our token economy system. They can earn treasure coins to pay for rewards by following a list of expected behaviors.

That's fancy talk for, "follow the rules and earn prizes!"

One of the things they can earn is time to watch a show of their choosing. If they don't want to pay coins for a show, then they are stuck watching whatever I pick. Or, they can go play elsewhere if they don't like the show I selected.

We don't watch all that much TV in our home because we can't afford cable. We rely on things like Hulu and Netflix and we have our PC hooked up to the big TV in our family room so that we can stream shows over the internet for free. Well, it's free except for the exorbitant cost of high-speed internet!

One of the shows I have recently rediscovered courtesy of the internet is Chopped, from the Food Network. I love this show! I figured it was somewhat educational for me in learning about ingredients and food preparation, and it didn't seem to have anything offensive that would be bad for the boys.

As it turns out, the boys love this show! They are glued to the TV when I turn it on. So much so, that they do something miraculous: They sit still. The entire time. I know. Miracle!  

If you've never seen the show, a group of 4 chefs come on the show to compete for $10,000. They have to go through 3 rounds - appetizer, entree, and dessert. With each round, their dishes are judged by an esteemed panel of chefs/culinary giants, and then one chef is "chopped" and does not move forward to the next round. Depending on the course, they have 20-30 minutes to create an amazing dish that must feature all of the ingredients revealed in a black mystery basket. The chefs open up the basket and the clock starts ticking away the few minutes they have to execute their brilliance.

Some of the ingredients the show comes up with, and the combinations of those ingredients, are truly insane. I mean it. I've seen things like candied fennel seeds (that look that sprinkles on steroids) for use in an entree. They come up with the most unlikely pairings of ingredients that have no relation to each other in any way.

One dish can include things like: chicken kidneys, sea beans, popcorn, and star fruit. I don't know. I'm trying to think of ingredients I have seen them use... Crazy stuff!

"Chefs, open your basket! Your time starts now!"

Really? And, what the heck are sea beans anyway? How exactly do you prepare chicken kidneys? Ewww...

So, my boys, the little script memorizers that they are, absorb everything about the show while it's on. Prince Charming can actually do a Ted Allen impression. It's the funniest thing ever to hear him interject things he's heard from the show when I'm cooking.

In fact, we were out having dinner at a restaurant and Prince Charming was reading the menu. Titan and I were ordering an appetizer and Prince Charming piped up and asked, "Is that an 'on ray'?" Puzzled, Titan and I looked at each other trying to figure out what he was talking about.

Then it hit me. Not "on ray." Enree. He's trying to say "entree!" He is figuring out that at a restaurant you can order an appetizer, entree and dessert. Just like Chopped!

Smart boy.

The next day, we were hanging out at home doing nothing in particular. The boys were playing in the same room. When this happens, it can spell trouble very quickly. Monkey did something that Prince Charming didn't like and he was getting agitated and escalating his behavior. All of a sudden, he angrily glares at Monkey and I hear him yell:

"You've been chopped! Grrrrr!"

Well, I guess Prince Charming figured out how to turn a Food Network show into a way he can fight with his brother. It was so priceless, I could barely stifle my laughter.

Now, that is scripting in all of its glory. And it was pretty awesome.       
 

GFCF Pound Cake with Chocolate Ganache

I was on a quest over the weekend to find a new GFCF chocolate cake recipe. I remembered that I still had some fresh berries in the fridge. So, in my quest to make a cake with both chocolate and raspberries (2 of my favorite ingredients!), I came across a recipe from Gluten Free Easily that I knew I had to try. 

I’ve been dying to make a dairy-free chocolate ganache, and I knew this would be a perfect cake for it. I made a few tweaks to the pound cake recipe and gave it a shot. It came out pefect. OMG. Perfect. I wanted to eat it all by myself!

I swear to you that this cake does not taste gluten-free. At all. In fact, it tastes like a buttery, tender, moist, sweet, slightly vanilla madeleine cookie. It’s the best pound cake I have ever made, even from the days before we worried about wheat and butter. Now that’s saying something!  

I knew I couldn’t wait to share the recipe with you, my dear readers, so I’m up very late typing this up for you. I have a feeling you’ll be very glad I did!

The original recipe can be found here, but please note that the recipe I am including below reflects the changes I made to it. As an added bonus, I am also including my recipe for chocolate ganache so you have the option of serving the cake the way I did.  

GFCF Pound Cake

2  1/4 cups all-purpose gluten-free flour mix (I used Bob’s Red Mill brand)
1  1/2 tsp xanthan gum
1  1/4 tsp sea salt (I used pink Himalayan salt)
1  1/2 tsp baking powder, aluminum and gluten-free
3/4 cup sunflower oil (or safflower oil, melted coconut oil, etc.)
1  1/2 cups organic sugar (I sifted mine to make sure there were no clumps)
1 tbsp apple cider vinegar
1 tbsp applesauce
2 tsp gluten-free vanilla extract (I used my homemade extract I created with rum)
3 large organic eggs
2/3 cup full-fat organic coconut milk, whisked smooth (I used canned Thai Kitchen brand)

Preheat oven to 350 degrees. Combine dry ingredients in bowl and set aside.

In stand mixer bowl add oil and mix in sugar, vinegar, applesauce, and vanilla extract. Add eggs one at a time, stirring in-between. Add milk and mix 2 minutes. Gradually add dry ingredients and mix well.

Pour batter into greased loaf pans. Bake for 45-55 minutes or until golden brown and toothpick comes out clean.



The shiny glisten is the crunchy caramelization of the sugar.

You can see that it's airy and intact, and not super dense
and crumby like most GF cakes.

Dairy-Free Chocolate Ganache

This recipe is perfect for using up the rest of the coconut milk leftover from the can that you used for the pound cake recipe. It actually makes a little bit more than you need for the pound cake, but this just gives you a reason to go heavy on the chocolate ganache. And, that’s never a bad thing! If there’s anything leftover, you’ve got ganache for another treat. It will keep in the fridge, but I doubt it will be there long!

1 cup full-fat organic coconut milk         
2 cups (or slightly more!) semi-sweet chopped dairy-free chocolate or chocolate chips (such as Ener-G brand)
optional:  1/2 tsp gluten-free vanilla extract

In a small saucepan, whisk together the coconut milk and chocolate chips over low to medium low heat. Stir until the mixture is fully incorporated and the chocolate is melted, taking care to not scorch the chocolate. If you prefer, add in vanilla extract. The ganache will be smooth and shiny when done.

Pour the ganache over the cake and as it cools, it will firm up. Instead of pouring the ganache over the top of the cake, I opted to slice the cake and pour it over the individual slices. In our family, more chocolate is better!

Gorgeous, isn't it? It tastes as good as it looks!

Happy baking! Let me know how your pound cake and chocolate ganache turns out!

Product Review: Crunchmaster GFCF crackers

A few weeks ago, the folks at Crunchmaster asked if they could send me some gluten-free crackers to try in exchange for my review. I agreed, since I am always looking for new allergy-friendly treats for my boys. After visiting their website, I determined that we could only have a couple of different varieties due to multiple food allergies. As a result, they sent me their Sea Salt Multi-Grain crackers, which were safe for my boys to try.

The Sea Salt Multi-Grain crackers are gluten-free, dairy-free, soy-free, and vegan.

Around the time I received the crackers, I had some meetings scheduled for my nonprofit. Many people involved with my nonprofit either have children with food allergies and sensitivities, or have their own personal dietary concerns. I literally had a captive audience of people who understand gluten-free. It was a perfect opportunity for an impromptu taste test!

The general consensus was very positive and there was no hesitation with their opinions whatsoever. One comment I received was that the crackers had a very satisfying crunch. Another person said that they were good enough to eat by themselves just as a snack – you do not need dip or other toppings to enjoy them.

I took the remaining crackers home to test with my husband and my boys. We all tried them out when I prepared potato soup for dinner one night. I thought the crackers would be a perfect accompaniment, and I was right.

My boys loved them so much they finished off all of the rest of the crackers in one sitting.      

From my own taste test, I can tell you that the Crunchmaster crackers have a slightly different texture than many of the typical rice-based gluten-free crackers on the market, which is a pleasant and appreciated change. If you are familiar with what I’m talking about, those other kinds of crackers can almost have a waxy feel to them, which I do not prefer.

I also like that some of their products are verified GMO-free by the Non-GMO Project. Unfortunately, the variety I tried was not verified GMO-free. I hope that Crunchmaster continues working on getting the rest of their products verified.

Another way to make the product more desirable to families like mine is to use organic ingredients. This is very important to us and we always prefer to purchase products that are organic.

Overall, the Crunchmaster Sea Salt Multi-Grain crackers were a big hit with everyone who tried them. If you are interested in tasting them for yourself, they offer a coupon on their site that you should check out.  

Not-So-Caffeinated Autism Mom

About a week ago on Facebook I shared the following with you: “Confession: For the past 2 weeks I’ve been drinking decaf. The shock! The horror!” I was quite amused by your responses! From your comments, as well as comments from some of my own friends locally, I’ve gotten the tongue-in-cheek question, “Are you going to change your name to Decaffeinated Autism Mom?”

     
One word: NO! I am still your favorite hard-core coffee junkie that you have come to know over the past year. So, let me give you a little history on what’s been going on.

I have been working very hard, just like every other stay-at-home mom out there. Trying to keep the children alive and the house from falling apart can be a challenge for anyone. As you know, I also run a special needs support group and that takes time. And, in all of my additional spare time (LOL!), I recently took on the role of Executive Director at my own nonprofit organization. The nonprofit involves volunteers, a Board of Directors, meetings, work parties, hard work, energy, and LOTS of time. Trying to squeeze the duties of a full-time job into the few minutes and hours I can spare out of my day (or the wee hours of the morning) has been a challenge.

Health wise I’ve struggled with many things, like: allergies, migraines, reflux, etc. In helping my boys, I’ve learned a lot about how to approach health from a more natural perspective. I have been able to take myself off of all of the medications I had been on for a very long time. Things have been fairly good since that time, except for the fact that my weight never seems to budge. Genetics are certainly not helping in that department!

As I’ve taken on more and more responsibility and stress in the past year, I’ve been noticing the return and slow progression of some of my old symptoms. I knew that I didn’t want to go down the road of meds again, but I also wasn’t making a concerted effort to change things either. I’m lazy when it comes to myself. I admit that.

I go to great lengths to do what is best for my boys’ health and properly manage their specialized diet. After all of that effort for them, I don’t really want to make the same effort for myself. Yep. Lazy. And it caught up with me.

It was getting to the point where I wasn’t having any days where I felt good. I knew that I had to finally do something and make myself a priority. I knew if I didn’t, I could end up like my mom. She has very poor health and is now disabled. I don’t want to follow in her footsteps.

New Years came around. You may recall that I don't make resolutions. I create change. My change for 2012? Get better control of my health again.

It had been such a long time since I had been in to see my naturopath that my chart was in archives. Shame on me. No wonder I was having trouble! After sharing my laundry list of symptoms and concerns, guess what happened? My doctor placed me on a restricted diet.

NO flour. NO sugar. NO juice. NO alcohol. NO gluten.

Oh crap. It stung when she told me. I am a serious carb and sugar addict. Always have been. I can live without juice and alcohol (well, mostly…), but carbs and sugar? I am already quite the gluten-free expert, so I wasn’t worried about finding whole gluten-free grains to eat. But, seriously? No sugar and no flour? Kill me now.

I will admit that in the week leading up to getting lots of blood work done (and the deadline to start my new diet), I binged on sugar and flour. Pasta, I’m going to miss you! Nom nom nom. Cake, you are so delicious! Nom nom nom. Looking back, it was juvenile and disgusting. At one point, I ate dessert until it made me feel nauseatingly ill. I was ready to make the change. And I did. And I’ve been a good girl!

It’s been about a month since I started this new dietary lifestyle. Most of my symptoms are gone. Surprisingly, positive changes began happening within the first 24 hours of starting the new diet. It has certainly not been easy, but it’s been necessary. And, I feel so much better!

One new thing I’ve discovered is that I cannot tolerate caffeine as well as I used to. It had never affected me before. I used to be able to drink coffee at any point during the day, right up until bedtime, and have no ill effects. Now that my body has much less internal inflammation, I can immediately tell when I’ve had caffeine. I made the mistake of drinking 4 cups of coffee during breakfast one morning and I felt sick until late that afternoon. Since then, I switched to either half-decaf or decaf. I still get my coffee fix without feeling awful. Maybe this is a temporary thing while I work out the rest of my symptoms. Only time will tell.

I think I’ll go grab a cup of coffee now!

Last minute Valentine's GFCF snack panic

The Queen of Procrastination is reporting for duty! I waited until the last possible second to come up with something allergy-free for my boys to have at their annual Valentine's Day classroom party extravaganza. I spent all day working on other things, and before I realized it the house got quiet and everyone's asleep except for me. Somehow I forgot to include making cookies on my list of stuff to do! I'm thinking the lengthy call (a.k.a. spending an eternity on hold) to the insurance company could have waited another day. The bill will still be there tomorrow, after all!

Okay, ouch. I just looked at the clock and had a moment of panic realizing how few hours there are between now and when the boys will get up. I need to get my rear in gear!

After perusing the web tonight, I think I have a game plan. Of course, I have a slight pang of anxiety that a new recipe will be a complete flop and there will be nothing edible to show for the effort. But, I can't think of those things now! Or, at least I'll try not to...

I am going to attempt an allergy-free cookie (free of gluten, dairy, soy, nuts); but I might include an egg just to try to make the end result better. I'm thinking I'll take a chance on a shortbread or sugar cookie with a pink (or maybe even red) icing. I have some all-natural food coloring that is made from beets that should do the trick. There are a few recipes I found online that I will use as a guide.

I hope that everything turns out yummy for my boys! I don't want them to feel like they are being deprived of all of the technicolor cupcakes and various junk food that the other kids will get to eat. I want them to participate fully and have no feelings of jealousy over the rest of the chock-full-of-chemicals-and-allergens treats.

If the cookies turn out extra awesome, I'll take pictures and share them with you in a future post. Sound like a deal? Sorry I didn't have them ready in time for this one... That would have made for better reading and viewing. Oh well. I think you'll look past it this time, right?

Crap...I just realized that I have also forgotten to buy a Valentine's Day card for my beloved hubby. I'm batting a thousand here, folks. I have a feeling it's going to be a very busy morning. Yes, it's Valentine's Day morning! I better get a move on! 

What do you have planned for this day to celebrate those you love?



I felt this was fitting for my unprepared Valentine's Day!
I haven't purchased a card yet and my hubby took the time
 to create a handmade card for me. He even made his own
envelope! I can't wait to read it later. Hubby gets an A+ in
the romance department for his efforts! I love that man.

The cupcake debate

Monkey turned 9! I am still in a state of disbelief. When did he get this big and old, anyway? For that matter, when did I get this old? Sheesh! Next year he'll be double digits and that's kinda freaking me out a bit!!! 

His birthday theme this year is Angry Birds!

Typically I try to bring in something special for his class to help make his day extra nice at school. Since most kids bring in the store-made cupcakes (that Monkey can't eat) for their birthday celebration, I usually focus on bringing a small, non-food gift instead. I don't want Monkey to have the automatic assumption that the only way you can celebrate is with food. And, perhaps my little gift bags make more of an impression on the kids. I know it doesn't really matter, but I like to think of it as one thing I can do to try to help Monkey with being a bit more "cool." He struggles enough to fit in and make friends, so bringing gifts to the class could potentially provide him with a little boost for that day. Who knows if it really does? But I hope that, if nothing else, it brings smiles.

Thinking back to his previous celebrations at school, I realized that I've never brought in a food snack on his birthday. So, I figured it was time.

I left a message with the teacher to let her know that I would be bringing allergy-free snacks to the classroom on his birthday and to please notify me if there were any other allergies I needed to consider since I wanted to make sure every single child could participate (which, sadly, never happens for Monkey).

I pulled out my all-time favorite muffin recipe because it's easy to make, everyone likes it, it's food allergy-friendly, and I don't have to deal with frosting because they taste great without it. What am I referring to, you ask?     

Pumpkin Chocolate Chip Muffins!

By the way, I call these delectable delights "cupcakes" almost as often as I call them "muffins." Cupcakes sound more birthday-ish, and frankly isn't a cupcake just a muffin topped with frosting? Just a thought...

Be sure to click on the link for all the details. You'll thank me later.

Ready for the classroom!
Pumpkin Chocolate Chip and Chocolate Chunk Cupcakes...without frosting! :-)
I made extras and not a single one came back home - they all were consumed! Mikey likes it!

Product Review: The best GFCF dinner rolls ever!

I really mean that! The BEST ever. Do you have any idea how many different gluten-free recipes and brands I’ve used over the past several years? A lot! Do you know how many times extended family and friends have paid me fake compliments as they choke down the GFCF bread bricks that I serve fresh from my oven?

It usually starts out with me saying something like this:

“I tried another new gluten-free, casein-free, soy-free, egg-free, nut-free bread recipe! I hope it turned out okay!"

They reply back with something to the effect of:

“Well, for gluten-free they aren’t bad.”

Uh huh. Sure. Great way to dodge the fact that they taste like crumbly, heavy cardboard. I think I’ve only ever heard a truly positive remark once. It was in regard to a box mix I tried out last Christmas - Gluten Free Pantry’s french bread and pizza mix. It was decent enough. Generally speaking, we no longer go out of our way to eat bread because gluten-free varieties are always so disappointing.

But things are different now. I found the bread mix that puts all other gluten-free bread mixes to shame. I first tried it last month for Thanksgiving dinner with my parents. I made rolls again last night for an early Christmas dinner with my husband’s dad and his family. Do you want to know what the response was? It wasn’t the polite, “these rolls are better than the last ones you made” kind of remark. Oh no, indeed! We had entire conversations about how awesome these rolls were. The response was overwhelmingly positive! For Thanksgiving, we ate all the rolls in one sitting. No leftovers! That was a first! For our early Christmas dinner last night, I made a double-batch (anticipating a good response) and there were only a few left over. By golly…we have success!

I was introduced to this mix by my good friend, Granny Lala, an allergen-free baker. She is most definitely in the know! After she and I did some beta testing on some new sandwich rolls in her commercial kitchen one night, she was extremely generous and sent me home with a sample of this mix to try.

I know you’re dying to know what the brand is and where to get it. Are you ready? Go get a pencil.  

How It's Made: Local Edition

Have you ever watched the show, “How It’s Made?” My hubby and I love that show! Titan recently discovered that Netflix has the episodes available for instant viewing. He was watching one of the shows on a Saturday a few weeks ago when Monkey wanted to know what was on TV. He immediately sat down on the couch, transfixed by the various machines and things moving along the factory assembly line in the program. Then Prince Charming wandered into the room and had the same response. They were both hooked on the show immediately.

Since then, it’s become a sort of weekend tradition to watch a couple of episodes in the afternoon. They take a moment to read through the list of items featured in each episode and choose the one they want to watch. It has been a lot of fun for them and they like to learn about how various things are made. I am not looking forward to when we run out of episodes to watch!

The show is so beloved that I will now hear Prince Charming humming the theme song repeatedly. If you are familiar with the show, you are aware that the theme song (if you can call it that) if very short and simple...something like an 8-second sound byte. At some point during the day, Titan will ask him to stop because he cannot handle hearing it for the 9 billioneth time.

We were out and about this weekend running errands and Prince Charming and I were both very thirsty. We had just left the mall because it had just closed for the night, and we realized that the only places still open were going to be sit-down restaurants and fast food joints. We wanted a quick drink and didn’t want to have to drive far to get it. Across the parking lot from the mall is a fairly new Krispy Kreme shop. I personally do not like Krispy Kreme products (unlike the vast majority of people I know who love them!), but they were open and it was only going to take us a minute to get there. So, we headed off in that direction.

I had forgotten that they have a viewing window so that you can see how they make their donuts. The boys had never been in the shop before and once inside we all suddenly forget how thirsty we were just moments before. The show, “How It’s Made” was happening right in front of our own eyes!

After about 3 minutes of watching the donuts on the assembly line, Monkey asked if we could see if there was a How It’s Made episode about making donuts. Titan reminded him that if there was an episode, it would never be as good as standing there right now, watching it happen in the Krispy Kreme shop.

I grabbed some bottled water and we sat at a table next to the viewing window while the boys stood there, enchanted by the experience. We probably stayed in the store for a half-hour watching the donuts move through the various components of the line and become the warm, soft donuts that most people really enjoy. (I have to admit that thinking about the donuts being hot and gooey kind of makes my stomach turn...)

Even though we are the weird family that goes into a Krispy Kreme and only buys water, we all had a lot of fun watching the donuts being made. It was our own local edition of “How It’s Made” and we loved it!      

GF Alcohol and GF Vanilla Extract

I hope you had a wonderful Thanksgiving! Since we are now officially in the thick of the holiday season, if you’re anything like me, you are baking quite a bit. When I’m baking, vanilla is a very important ingredient. This time of year I use a lot of it, and boy is it expensive! Have you ever thought about whether or not your vanilla extract is gluten-free? Frankly that question wasn’t even on my radar until a couple of years ago.

One of my friends is an allergen-free baker who operates in a dedicated allergen-free commercial kitchen. At a bare minimum her products do not contain gluten, dairy, soy or nuts, but are also often free of other ingredients like eggs. I’ve had her come speak to my support group, I’ve attended one of her cooking classes, and I’ve also had the opportunity to work with her inside her kitchen. She is a wealth of information!

Regular vs. Gluten-Free Vanilla Extract

One of the things she taught me is that typical vanilla extract has gluten in it. She told me that alcohol in the extract usually comes from grains containing gluten, such as wheat. If it says alcohol (with no other explanation) on the bottle, then it probably has gluten in it. I hadn’t really thought about it before then. Most varieties available in your local grocery store contain grain alcohol, even if it doesn’t say “grain.” And, lots of the less expensive extracts don’t even contain real vanilla, but rather vanillin, an artificial flavor made from wood alcohol – a byproduct of the pulp industry. Yes…wood. Gross!

GF Alcohol Options

Rum

My friend explained how she sources her gluten-free vanilla extract from the Caribbean and has actually visited the factory where it is made using local rum. Did you know that rum is made from sugar cane? Almost all regular rum on the market is gluten-free, unless it is flavored or colored. Gluten can be a hidden ingredient in flavors and colors (like caramel color).   

Vodka and Tequila

I was already aware that vodka is made from potatoes, which makes it a grain-free alcohol alternative. However, what I didn’t know is that many vodka brands now use corn or grain alcohol in their recipe.

Another traditionally gluten-free alcohol is tequila, which is made from agave. Unfortunately, some of the cheaper tequila brands will add additional sugar or grain to their recipe.  

I found a list of gluten-free alcohols that you can reference here and here, although I have no idea how current or correct the information is. It never hurts to give the manufacturer a call to double-check if you are unsure.         

GF Vanilla Extract

Since my friend shared with me all about gluten-free alcohols, I thought that perhaps I should consider making my own vanilla extract. I didn’t think it would be very difficult and perhaps it would be less expensive!

And, now that we know about gluten-free alcohol options, we can make our GF vanilla extract! Want to know how easy it is?

Gather the following things:

1 cup of gluten-free alcohol of your choosing (i.e. rum, vodka, tequila, etc.)
3 vanilla beans
sealed container, like a glass mason jar

Here’s what to do:

1.     Split your vanilla beans with a knife, leaving them attached at one end.

2.     If you like, scrape the seeds out with the back of your knife and add them to the alcohol.

3.     Place the vanilla beans in the container, making sure they are covered with alcohol.

4.     Shake the container vigorously once a week.

5.     Store for at least 60 days in a dark place for best results.

6.     If you prefer, strain the seeds out of the extract using cheesecloth or a fine sieve before using.

7.     As you use the extract, top it off with additional gluten-free alcohol to replenish your supply. The vanilla beans will continue to flavor the alcohol for several years.

One of my 2 large bottles of rum.
I added the vanilla beans back in
September. Looking good!

It makes a perfect gift!

*Warning! If you are reading this and celebrate Christmas with my family, avert your eyes! The following information is top secret!*

This year I am making homemade gluten-free vanilla extract for our family and close friends. (I doubt any of those people actually read my blog, so I’m probably safe!)

I purchased 2 large bottles of rum. Based upon the recipe above, I then calculated the number of vanilla beans I would need based upon the combined volume of the bottles of rum I planned to use. I bought vanilla beans at Costco because it was the cheapest place I could find them. The vanilla beans they carry are larger than most vanilla beans I had found previously, which made them an ever better deal. My experience with my local Costco store is that vanilla beans are only available during the holiday season. Then I found some pretty bottles at Cost Plus World Market with cork stoppers that will accommodate the vanilla beans standing upright.

Costco vanilla beans!

I will pour out the newly prepared vanilla extract into each bottle (which holds approximately 1 cup) and then place some vanilla beans inside. Since my vanilla beans are large, I plan to only include 2 per bottle rather than the 3 indicated in the recipe. I found some Avery labels that are intended for wine bottles and are moisture-resistant (to help protect against drips). I will design a custom label and then apply it to each bottle. Viola! Christmas gifts are done!

I’m sorry I didn’t think far enough ahead to share this with you at least 60 days prior to Christmas! If you choose to make your own gluten-free vanilla extract as gifts this year, just add a note to the recipient indicating that they will get the best results if they wait to use it until the date you specify (at least 60 days after you added the vanilla beans to the alcohol). Don’t forget to remind them that they can top it off and keep making their own as they use it up.

It’s the gift that keeps on giving!    

P.S. If you would like more information on making your own GF vanilla extract, I found 2 articles online that are really good - here and here.

My Personal Cornucopia: A Diagnosis of Abundance

The following is a post I wrote for another blog back in 2008. I thought I would dust it off as a remembrance to that time in my family's life 3 years ago. It feels almost like an eternity has passed since then! I hope you enjoy this blast from the past, and have a very Happy Thanksgiving!

Well, the allergy-free pies are baked and the kitchen looks like a tornado came through it. Now the house is quiet and my mind is actively figuring out all of the details for tomorrow’s Thanksgiving soiree. Amidst this flurry of thought, I find myself reflecting on Thanksgiving. No, I’m not talking Pilgrims and Indians, or even a chaotic turkey dinner with family. I’m talking about Thanksgiving in terms of personal meaning. Giving thanks. Thankfulness. Reasons to be thankful.

When you have a child with special needs, or in my case, two, it is often difficult to get past the challenges and negatives constantly barraging you. Oh, the struggles! There are so many to face and overcome! It can be completely exhausting. I have plenty of things worthy of complaining about, but I would rather have an attitude of hope and thanks.

By purposely placing myself in the perspective of “thanksgiving,” it reaffirmed that our diagnosis was not one of shortcomings, but rather of plenty. Last night I attended an event for special needs families, and the speaker talked about how in the Chinese language the symbol for “crisis” is the same symbol as for “opportunity.” What a moment of clarity!

I have so much to be thankful for! Our diagnosis experience has truly been an opportunity for the entire family. Since we started down this road, we have all learned and grown so much. Our family is closer, especially because my husband and I chose to consciously face everything together. My immersion in learning about how to help my kids has made me a better parent. This experience has facilitated some self-discovery that I may not have ever undergone. I know that I have the strength to do this difficult job of parenting my special boys. Their progress is continual, and for that I thank God. There are multitudes of other reasons to be thankful during this time of Thanksgiving, and I feel lucky to have the meaning of each one of them in my life.

The battles won’t end, and the hills will continue to be steep, but there are a lot of things along the way that are beautiful and magnificent to behold. If you are caught up in the vortex of stress and burden, I challenge you to take a quiet moment to discover your personal cornucopia. May it be as rewarding an exercise for you as it was for me.

A really awesome GFCF giveaway!

If you were on Facebook over the weekend, you know that I promised some big news on Monday. Are you ready? I’m doing an awesome giveaway! Really, really awesome. Like $200 awesome! Do I have your attention? Good!

I was over at Earth Monkey Moms the other day (you remember my Extreme Makeover Home Edition friend) and they were doing a giveaway that was super cool. They were giving away 10 spots in an upcoming live online dietary coaching program on how to start the GFCF diet for your kids. As it turns out, the consultant that offered up the prizes was someone I wrote a guest post for back in September. You can read that post at the Apples to Oranges blog here.

Anyway, I left a comment on the EMM blog that day, mentioning that if they picked me as a winner that I would happily forfeit it to someone else. After all, I do talks and meetings all the time about the GFCF diet through my support group and nonprofit organization. I don’t really need this kind of class when so many others out there could really use the info so much more than me!

Guess what? I ended up being one of the winners. And guess what else? Lindsay at EMM told me to keep the prize! And guess what I’m doing with that prize? I’m giving it away to one of you, my dear readers!

Can I just reiterate how awesome this prize is? I'm doing a little happy dance for you right now! Do you like that visual? Anyway....sorry. I'm just a teeny bit excited. 

I can tell you from my own experience that when you first start dealing with dietary restrictions it can be very overwhelming and scary. So, how cool would it be to have someone hold your hand through the process?

The dietary coach and fellow mother warrior is Lori Brienesse-Frank, and she is the gal behind Apples to Oranges Consulting. She will take you through everything you need to know about the GFCF diet in the 8-week live webinar series, which will begin in January.  

Christmas is coming early for one lucky reader this week! Would you like to know how to win? The only mandatory requirement is to leave a comment below this post, but please use the widget I’ve included below. The rest of the items listed will give you bonus entries if you complete them. So, fill in the little blanks and check the little boxes and you are done, my friends.  

I can’t think of a better way to start the New Year, than with some professional guidance from a dietary coach like Lori. You only have a few days to enter, so get moving! Good luck!

How to go gluten-free in 8 steps

Picture Credit

I have been getting inundated with requests for information on the GFCF diet – email, Facebook, you  name it. So, in order to help address some of these questions I thought it would be a good idea to recycle my first ever Guest Post that I did for BoysRising back in April in honor of Autism Awareness Month. I know it’s not standard blogging protocol to repost something you wrote for someone else, but the demand for information has been so high that I thought I would gloss over the blogging etiquette a bit and revisit this one. I’m doing it for you, my friends.

Please keep in mind that I originally wrote this post for a very different audience – one that doesn’t necessarily have special needs children or the desire to eliminate multiple types of food (like dairy/casein, soy, etc.). Although I left the post almost entirely intact, I did make a few minor changes here and there. I hope it provides you with some good information.

Going gluten-free for your health

Have you seen gluten-free products at your local grocery store recently? According to a report earlier this month from Packaged Facts, the gluten-free market has grown 30% in the past 4 years and is projected to have sales in excess of $5 billion annually by 2015. That is a huge market! In the past few years there have been many new options added to store shelves. I am grateful that gluten-free products are becoming easier to find. I hope that this trend will continue to provide consumers with better access to quality GF products at even more competitive pricing.

Maybe you’re wondering what all the gluten-free hype is about and why someone would choose to make such a change. Well, there are lots of reasons! Some people try a gluten-free diet to relieve symptoms from conditions like: rheumatoid arthritis, celiac disease, MS, fibromyalgia, and autism spectrum disorder. I have 2 boys diagnosed on the autism spectrum and a change in diet has been the key to unlocking speech in my youngest son. A survey found that among those families who try the GFCF diet (gluten-free, casein/dairy-free) to help with autism, almost 70% see improvements in their children. That is very significant!   

My thoughts are, if it won’t hurt them and it might actually help, then why not try it? Even though I was scared to make dietary changes and I initially resisted the idea, it was one of the best decisions I’ve ever made. My son is talking! And, some of his other physical and behavioral symptoms have also improved. As you can imagine, I am now a big proponent of dietary intervention for kids with autism and I love to share our experience with others.

April is designated as Autism Awareness Month. Since both of my kids have seen wonderful benefits from the GFCF diet and I’ve become a sort of expert on the topic, I thought it would be great to give you some basics about going gluten-free. Even if you don’t have a child with autism, a gluten-free diet can be a positive step toward improving your health. There are many symptoms associated with gluten sensitivity, some of which include: fatigue, depression, weight gain, diarrhea/constipation, headaches, asthma, eczema/rashes, joint pain, bloating/gas, frequent infections (yeast, sinus, urinary tract, etc.), infertility, etc.

Are you intrigued and thinking about taking the plunge into the GF world? Here are some tips I’ve developed out of my own experience on how to go gluten-free.

1.      Learn from free GF resources.

Check out gluten-free cookbooks from your local library and visit GF websites and blogs. See what types of ingredients you will need to acquire and become familiar with the names of alternative grains, like quinoa and amaranth. Also familiarize yourself with substitutions and how to read labels. If you’re making changes for your child’s benefit, TACA has lots of helpful information related to starting children on a GFCF diet. My favorite online GFCF recipe resource is Gluten-Free Goddess.

2.      Be prepared to spend more on groceries.

Going gluten-free is not cheap. Pre-made and packaged items are already expensive and the prices of their GF counterparts will greatly affect your food budget. If you like to bake and cook, save money by making your own stuff. Seek out gluten-free products in bulk at your local grocery store or health food store. Places like Costco are also starting to carry GF options. Another place to source and purchase GF items is online. Comparison shop before you buy and look for coupons and sales. Discontinued items or things close to expiration often end up in the grocery store bargain bin. I’ve found many amazing deals on gluten-free items by always checking this section of my store whenever I go shopping.

3.      Take things in steps.

Choose one item, like cereal, and replace it with an allergy-free version. I started my boys on the GFCF diet cold turkey. I DO NOT recommend this because it can be very difficult and traumatic. If you ease into it one step at a time your taste buds will become accustomed and additional changes will be easier. Try one new item each week until you have eliminated all gluten from your diet.

4.      Stock up on GF supplies.

After reviewing some cookbooks and recipes you will have a better understanding of what new ingredients you should buy. Gluten-free desserts and breads require specific combinations of several types of GF flours, so you will want to follow recipes to the letter. Just replacing regular flour with GF flour or a GF blend will not always yield good results. I’ve had some colossal flops along the way as I figured this out. Find a good all-purpose GF flour blend and start experimenting. My favorite brand is Bob’s Red Mill.

5.      Be prepared for a change in texture.

Gluten is a protein that imparts elasticity into baked goods. You are not going to get the same kind of result when gluten is absent from the product. Most gluten-free items tend to be crumbly and dense. When you are first starting out you will notice a big difference, particularly in breads. There will be a period of trial and error as you familiarize yourself with brands you never want to buy again and others you like and want to stick with.

6.      Focus on what you CAN eat.

If you are pining for your favorite chocolate cake or crusty sourdough boulé, you are going to drive yourself crazy. As I mentioned, there is a big texture difference. You’ll find things that work for your palate. We have several allergens that we avoid at our house, which can make meal planning fairly complex. Instead of worrying about what is free of gluten, dairy, egg, soy, nuts, and so on, we try to focus on building a meal around what we know the boys can eat without worry: protein, vegetables and fruit.

7.      Be prepared to feel worse, at least initially.

When making a change like this, the body will often go into detox mode. It can often feel like you’ve got a case of the “blahs” or the flu. My son had a hunger strike for several days when we took him off of allergens. His behavior was already awful and violent, and it actually escalated for the first 2 weeks. His body was addicted to the allergens. The offending foods created a drug-like chemical effect in his brain caused by leaky gut syndrome. Going off the food made him act like he was going through withdrawal. It was not pretty. But, it got better. The first week was the worst, and then after 2 weeks he started talking. He’s made tremendous progress since then and his body is healing.  

8.      Stick with it for at least 60 days.

After you’ve eased yourself into the GF lifestyle, make a commitment to be 100% gluten-free for a minimum of 60 days. Changes don’t always happen suddenly, so give your body enough time to respond. It’s a very good idea to start a food journal and list of symptoms prior to going on the GF diet so you can accurately assess what changes happen after removing gluten. You might notice significant changes almost immediately, or smaller changes that happen slowly.

Some people think that the gluten-free phenomenon is only a food fad, like the low-carb food craze when the Atkins Diet was popular. I strongly disagree. Celiac disease is one of the most under-diagnosed conditions in the US, conservatively estimated to affect 1 in 133 people. Autism continues to rise alarmingly fast, occurring in 1 out of every 91 children in the US. A gluten-free diet is helpful to the vast majority of families who try it in order to help their children diagnosed with autism. Many people who go gluten-free for other health reasons will often see improvements in their symptoms, too.

I strongly believe that the need for gluten-free diets and demand for GF products will continue to increase at a steady pace in the years to come. If you have any sort of health issue, I would highly recommend that you learn more about the symptoms of gluten intolerance and maybe give the GF diet a try to see if your health improves. It certainly can’t hurt!