Saturday, January 29, 2011

Baby Blue's BBQ

So we discovered a new place to eat tonight. It's a BBQ place so I was a little weary. We looked at the menu before, even watched a video clip from Diners Drive Ins and Dives. Watching the video made me even more nervous seeing that they cooked their pulled pork in beer and figuring that they probably cooked a lot of other stuff in beer too. We debated calling first, but didn't know what kind of reaction we would get over the phone so we decided to just go. We got there and there was a wait for a table. While we were waiting we talked to the hostess telling her about my allergy and asking what went in to the sauces and if there was anything I could eat. She said, "wait a minute" and then came back with a spread sheet of the menu listing all the items and what allergy ingredient they contained. I was immediately able to tell what I could order and what I should stay away from. We then talked to a server who said she had a gluten allergy and she was really sensitive to most of the meat due to cross contamination and that she mainly just ordered sides. I asked her if she was Celiac and she said yes, then I immediately though, "ut OH." I ordered the chicken which I thought would have the least cross contamination since it was smoked and maybe next time it would be safer to order it without BBQ sauce, but it was good and so far so good I am not sick. I was very surprised to find a little "Dive" BBQ joint that had an allergy list. I'm glad they did and I hope more restaurants do the same. It also shows that I shouldn't be afraid ask about the restaurants food and disclose my allergy right when I walk in the door. It definitely helped this time.

Thursday, January 20, 2011

Games

The games I play as a try to deal with this disease/allergy. The first is, "That must be gluten free." When you find a food that you're not sure is gluten free so you play the game for example this weekend I played, "Fudge is gluten free right? It's just sugar and chocolate it must be gluten free." Wrong I lose. Yeah and you know it's not the first time I've played that game and you know I usual lose, so you would like I would have learned my less by now, but of course know. In time I guess.
Tonight I play the game of "What made me sick?" I've been eating healthy, mainly making my own food, so it's been gluten free. Tonight I went out and tonight I am sicker than I've been in a while. I just had a burger with cheese and bacon and no bun with vegetable soup that I was assured had no gluten. Plus could I be this sick after just eating? Uggg what did I do? I wish I knew so I could never do it again.

Monday, January 17, 2011

New Week New Goal

So this week my goal is to eat veggies and fruit with every meal and work on making sure I get my full daily servings of fruits and vegetables. Tonight I went to a talk about going on a cleanse or detox. It was interesting to hear about how our body needs to be cleansed and we need to give our body a break because of all the toxins we ingest, but I still don't think a detox is for me. It does make me think more about what I am eating and what I need to eat. So this week I'm eating as much fruits and veggies as I can force myself to eat and I'm going to look at the food I'm eating and try to eat food with less addatives.

For dinner tonight I made a pork chop marinated with fat free italian dressing and then coated with cornmeal mix with garlic and herbs and cooked in a pan with olive oil.
For my veggies I roasted butternut squash and carrots then sauteed them in a pan with margerine, maple syrup and a little GF soy sauce. It was a little too sweet for me, it might work better with honey.

Sunday, January 16, 2011

Dinner Last night

For dinner....
Boneless chicken breast coated with dry Italian dressing mix (look at ingredients to make sure it's GF before using)
Brown rice stir fry with frozen mix veggies and GF soy sauce.

Saturday, January 15, 2011

Balsmic Pasta and Roasted Vegtables

Balsamic Pasta and Oven Roasted Vegetables

1 cup Gluten free spaghetti (quinoa and corn has best consistency)
2 table spoons fat free/gluten free Balsamic Vinaigrette
1 large Zucchini
1 cup small tomatoes
Optional: herbs such as garlic, Italian herbs, etc

Set oven to 425. Spray baking pan with nonstick cooking spray. Cut up zucchini into bit size pieces. Put tomatoes and zucchini in baking pan, sprinkle with herbs to taste and roast in the oven for about 45 minutes or until browned.
Cook pasta as directed. Sprinkle Salt in the pasta water to flavor pasta and water. When pasta is done drain and save water to add to sauce if needed.
For cold pasta salad rinse pasta with cold water and put in bowl.  Add roasted Vegetables, Balsamic Vinaigrette and mix. Add more dressing or left over pasta water if pasta is not saucy enough.
To make hot pasta dish there is no need to rinse. Spray pan with not stick cooking spray. Heat on medium; add pasta, roasted vegetables, balsamic vinaigrette and mix. If pasta is not saucy enough more dressing or left over pasta water can be added. Precooked chicken can also be added to or served with pasta.
If you like add Parmesan cheese to finish

If you like this recipe please go to http://www.everydayhealth.com/forums/new-year-new-you-challenge/topic/gluten-free-balsamic-pasta-with-oven-roasted-vegtables to make a comment.

Learning and teaching

One of the hardest parts of eating Gluten Free for me is eating with other people. Eating out can be handled, I can always order salad where ever I go, but eating at someone else's house or a party where I have no control and no forewarning of what is being served is another story. I walked in the door to lunch with family and they said today we are having Chinese, panic set in. Immediately the first thoughts in my head was, "Great, I can't eat Chinese, everything has soy sauce in some for or other, guess I'll just have white rice and maybe a salad with fresh lettuce from next door." But that's me I hate for people to have to make special exceptions for me, so I'm willing to go without rather than say, I can't eat anything. I explained that Chinese food generally is not gluten free because everything has soy sauce and soy sauce has gluten. They suggested I pick something and order it plan with no sauce and I did. Even though it was very bland it was better than just eating white rice and it was something I hadn't thought of. A lesson learned. But I feel like I still have some teaching to do seeing that people still don't seem to be aware of what has gluten and what doesn't and what I can eat and what I can't.