Camping Gluten Free. Conquered.

We love to be outdoors, every season, all activities... from ice climbing in the winter to kayaking in the summer. Clearly this is the year I will face my "normal activities" with a new approach, and depending on the time span of the activity, the stress of food fluctuates...bike rides, a day hike, snowshoeing. Easy. But backpacking for 2 days in an area on the map labeled "desolation" (seriously), I was not sure how to approach.

First instinct is to see if GF freeze dried meals exist, and yes they exist, but are not widely available. When you not only work 12 hour days,but are still trying to feed yourself during the work week (and those pesky lunch meetings!) driving to several stores for a single freeze dried meal was not happening.

Plan B.

I knew there would be a lot of calorie burning (18miles!!), so I needed substantial food. The plan was to be on the trail by 11am, camp over night, and hike through the afternoon to get back before dark... Did you do the math? ... The meal math: 4meals and plenty of fuel.

My approach...

 I started by eating a hearty breakfast before arriving at the  trailhead, Natures Path GF waffles with sliced banana, ground flax and maple syrup. YUM!

Next I decided to take a combination of "snacks" and "meals" ...

 To be specific:

Beef Jerky- now there is not A lot of GF jerky... My all time favorite by far is Krave although you can't find it everywhere. Jack Links is pretty much at every gas station, but only a small handful of flavors are GF, my favorite is Hot &Spicy.

Easy energy snacks: apples, dried fruit & nuts, and KIND bars (available everywhere!).


A little more: sandwich made with Udi' s GF bread and Applegate lunch meat (Boars Head packaged is also GF) and cheese. Luckily it was 30 degrees and I didn't have to worry about keeping for long periods of time! I also made a peanut butter and jelly sand which.

For dinner I brought a bag of edamame and corn and added to a package of Thai Kitchen noodles packet.All you need is boiling water (campfire!). I also may have thrown in a bar of chocolate and wine! 

For breakfast I brought a pre packed bag of Bobs Red Mill Muesli.

With all of the snacks, sandwiches and meals- I successfully sustained a full energy weekend that was stress free and all fun!

PS. Thankfully we went with an awesome couple (one vegetarian) so there was zero food awkwardness and a lot of understanding around cross contamination! 

The proposal.

Last month, while hiking in the White Mountains of New Hampshire, my boyfriend of 5  years...(often referred to as my "other half" -sometimes the better half), proposed while we were taking in the view of snowfall on a still lake. Of course I yelped with excitement and said yes... But it didn't take long for me to start thinking  how wedding cuisine  is almost as important as the open bar and music...all potentially containing lots of gluten-especially that cake!!

I'll  have to admit, I need to get through Thanksgiving first but this is obviously on my mind! Keep checking in to follow the planning of my GF wedding (or mostly GF...I couldn't possibly deprive guests of a fine IPA).

My 1st attempt to bake (success!)

I love to bake. When I was diagnosed with Celiac and learned I had to clear out my kitchen of all baking ingredients, utensils, pans, etc... It was heartbreaking. What was even more overwhelming was the GF baking approach. 18 ingredients later and you have a "flour base" to work with. By this time you've done enough measuring and ingredient reading that you don't even care how the cookies come out!

I discovered one GF flour blend that led me to my first GF cobbler (considering it was 4 months into diagnosis, it was pretty exciting). Premium Gold... http://www.flaxpremiumgold.com/Flax-and-Whole-Grain-All-Purpose-Flour_c12.htm





Here's what I did (P.S. I'm a reckless baker and chef...measuring is an option):

• Sprinkle fresh berries with about a half of lemon (I've done it with blueberries and strawberry/rhubarb)
• Toss ~1Tbs flour and ~1Tbs sugar with cinnamon (a few shakes)-add to berries and give a good mix, then place in 8" or 9" pie dish or square baking pan
• In separate bowl, I used my fingers to blend ~2-3 Tbs of soft butter, ~2-3 Tbs flour and ~2-3 Tbs brown sugar to create a "crumble"-sprinkle on top of berries and bake at ~350 degrees for ~40 minutes (look for bubbling berries and a golden crumble).
• I topped with Vanilla Ice Cream (of course)

There were no leftovers...mostly because is was scrumptious (even my family liked it!) but partially because I just accomplished something that I thought would be nearly impossible...so I was taking it all in, one satisfying bite at a time! 

The Gluten Free Expo

Last weekend I went to a Gluten Free Expo (Norwood,MA; hosted by The Healthy Vili) and I have to say, I was not only impressed by the increase in vendors from last April (when I had last attended) but it felt good to be around so many people that go through the same daily struggles of living GF as I do...but the very best part was being able to sample all of the food!!

Here were some of my top favorites bites of the day...


Best innovative snack: Mini Pops!! It's actually popped sorghum and I have to say I was hesitant at first (considering 'sorghum' is the culprit of GF beer), but I was pleasantly surprised that it tasted like miniature popcorn. I ended up with a bag of cinnamon sugar, caramel and salted. I think the salted would be great as a soup topper. http://www.myminipops.com/




Best surprise of the day: RP's Pasta. This is NOT your typical GF pasta, it is fresh and in the refrigerated section of grocery stores. It was the best GF pasta I have tasted all year-well done! http://www.rpspasta.com/





Best beer: Omission. I was so excited to see that they had attended I stopped to give the person sampling a huge hug and in exchange he gave me a huge sample of IPA. Cheers! http://omissionbeer.com/




Best bread...that actually  tasted "doughy": Gluten Free You and Me. I tried Rye, Italian Herb and French White-all 3 were fabulous. Just add water and oil and you're on your way to fresh sandwich's, stuffing, french toast and more! It was one of the best bread brands I have tried. http://www.glutenfreeyouandme.com/




Best Ice Cream (ever): Susan's Ice Cream Essentials. I have not had my favorite ice cream flavor, cookies and cream, in 7 months...until now. It was so so so delicious and creamy and the cookies are spot on...I actually may have had a tear in my eye. What an amazing discovery! http://blog.susansicecream.com/about/


Best Pie Crust: Breads from Anna. I was so impressed that I bought a bag of the Pie Crust mix to make my traditional Pumpkin Pie for Thanksgiving...life just got easier-Thanks Anna! http://breadsfromanna.com/products/piecrust-mix



Best Cereal: Bob's Red Mill Muesli. What I liked about this cereal is you can have hot or cold and mix with yogurt, milk or water. I had once with Greek yogurt and once with coconut milk-both awesome! Love the mix of dried fruit and nuts. http://www.bobsredmill.com/old-country-style-muesli.html



Best Pizza: Against the Grain. I have tried many pizzas and found a handful of decent brands but Against the Grain is still my favorite. Great flavor and texture...carry on pizza night.  http://www.againstthegraingourmet.com/

Gluten Free Toothpaste?

Good to know tip: prior to arriving at your dentist, call ahead to be sure they use GF toothpaste...My dentist had to special order (who knew!) ... And it doesn't even taste all that different!

Taking on the Holidays

Over the summer I faced many challenges that really helped me to prepare for the holidays (that are just around the corner)!

As I've mentioned before, let’s take the challenges as they come:

The summer BBQ. I was invited to a BBQ that was themed “Beer and Bacon” (yes, amazing.) At first the swirl of anxiety circulated through my body as I’m thinking…what am I going to eat…I don’t want to be awkward…then I have to explain my “situation”…ugh…maybe I shouldn't go. A few minutes later (after a small tantrum), I got over it and accepted the fact that I won’t be able to eat ANY of the delicious bacon wrapped delights that were prepared by all of the other guests…BUT I can bring my own GF dish…something substantial because it probably will be the only thing I eat.

I ended up making amazing Gumbo and brought a handful of Gluten Free beer for a “beer tasting”. It was a huge hit. Everyone was actually really interested in learning about the beer brewed with different ingredients and processes (although they didn't really like the taste-no kidding) but it also allowed me to share my “situation” and have others experience what I am going through. A year from now, I may not take the same approach but at 4 months in, it felt good to “vent” if you will, and realize I could have a little bit of fun with it (keeps us sane, right?).

The big take away: Be prepared and BYOF (bring your own food) because even if the guests or host  say “It’s Gluten Free” you do not know if there kitchen is GF and cross-contamination is a huge risk, and let’s be honest, they have not been trained to scan labels like us. Although you do not want to come across as unappreciative for their efforts you have to realize that they are not the ones that will get sick and feel awful for days (or in my case, risk damage to my body) you have to protect your body.

I am taking this experience and am bracing myself for the holidays. I plan to make an entire GF meal for myself to bring to my cousins for Thanksgiving. Discussing this up front with my family not only makes it easier for all (so no one has to attempt to make GF anything) but it will allow me to be at ease knowing I have safe food and don’t have to awkwardly scan the kitchen, pots, pans, cutting boards, serving spoons, flour dust, etc. (oh, and not have to turn down food from my wonderful cousin).

If you know any great GF Thanksgiving dishes-please share!!!

PS... The recipe for the Gumbo (Jamie Oliver)... On this blogspot: http://nommytreat.blogspot.com/2011/06/spicy-meat-gumbo.html

  

What's in your pint?

Let's talk priorities. Within minutes of getting confirmation that Celiac was the culprit of my year long suffering, I received an email from my 'better half' that had a link to the top ten gluten free beers. That's love. There was a small sigh of relief when I saw that there were at least a handful. Little did I know that brewing sorghum and rice don't even come close to an IPA (my favorite) or lager... They're calling this beer??

That weekend I dined at a GF restaurant (who knew) and there it was: Omission. Life had changed (yet again) ... The thought of actually having ONE option that tasted on par or better than my favorites...score. However, Omission actually brews THREE(!). An IPA (their latest launch); a Pale Ale and a Lager. All are fabulous. My preference is the IPA or Pale Ale-can't go wrong. Check out the Omission site to find out local restaurants/bars and stores offer their product.

Taking on BBQs, beach coolers, pizza night, Sunday football and 'it's 5 o'clock somewhere' ...done and done.

"Honorable mention" goes to Daura-it reminded me of Stella (almost)...

Daura