NO not a trick but a treat once you believe “You’re stronger than you think,”

“You’re stronger than you think,” a friend once told me during a time of personal crisis.
Today these words replay in mind frequently when I become overwhelmed about all of the reasons why I need to stay gluten free.
It was only recently I came to terms with the fact my body and mind would be better served with a gluten-free lifestyle, and at the same time consider it a blessing! I have moved on from my negative thoughts of "this isn't fair!" or "this diet will be too difficult". Today when they creep into my mind, acknowledge them, but I no longer let this negative mantra have power over me.
It has taken a tremendous amount of strength to embark on this new lifestyle.  A lifestyle where staple ingredients and familiar foods are suddenly off-limits: A lifestyle where spontaneity of ordinary cooking gives way to careful planning.  I have found it takes great strength to put your self out there every day, checking labels and asking questions.
 For me to gain more strength in this journey, I hope there comes a day when I can rely on the chef and wait staff at a restaurant that truly understands gluten-free-living and are accommodating as this will allow for a more routine lifestyle.  A day when gluten-free guidelines gain the attention as peanut allergies do for the public schools, as I know of a young boy who felt punished because he was not allowed cake for an unplanned classroom celebration as the staff has nothing to offer him.
Lastly the day when we have mandated federal standards/guidelines for gluten-free labeling to eliminate some of the guess work.
 As Halloween approaches let me take some of the guess work out of what not to eat while trick or treating: keep in mind  -  80% of all conventional candies have gluten in them
For a complete list go to:
http://celiacdisease.about.com/od/glutenfreefoodshopping/a/GFcandies.htm

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Bitten by Something......

Last night I realized I was bitten by something.  It started as a simple little bite and has now turned into a full-fledged welt…Kind of like an infection that has hit a “fever”.  So you wonder what has bitten me.  I’ve been bitten by the “Gluten Free” bug.  By no means have I ever claimed to be a professional chef/cook by any stretch of the imagination; but the fact is I’ve been known to stumble around the kitchen looking to revised traditional family recipes and turn them in to new “gluten free” favorites. I have always loved to cook and now for some reason Gluten Free cooking is so much more appealing to me as I see it as my own personal creation.

 I’ve cooked for years, but I have to admit nothing compares to what I’ve experienced recently when converting a simple cake to Gluten Free.   Enjoy and don't give the secret away until after your family/guests have eaten it!  They'll never guess what the secret ingredient is and that it's actually good for them! 

Gluten Free Spice cake

Ingredients:

1 19-ounce can of chickpeas
4 eggs beaten
1 cup sugar
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 medium apple grated through a fine grater

1 medium pear grated through a fine grater
1 tsp grated lemon rind

Preheat the oven to 350 degrees.  Drain and rinse chickpeas and process them until smooth in a blender or food processor.  Spoon the puree into a bowl and add the remaining ingredients stirring until fully combined.  The mixture will be runny, this is normal.  Grease an 8x8 cake pan.  Pour the batter into the pan and bake for 50 minutes or until a skewer inserted into the center comes out clean.  Remove from the oven and let cool completely before cutting into squares.    

Happy Rainy Thursday !

Happy rainy Thursday !

But today is not any ordinary Thursday. Today is a super-charged, incredibly, marvelous day. Today is the day after Wednesday.

Thursday - a magical day, a bonus day of sorts. I’m always thinking I could get more done, start a new project, take a bit more time to do good for others - and for myself too - if I only had more time. It is as if we have been granted a wish come true, we are given a bonus day, A day jam-packed full of magical potential.

A gift to every single person on this planet. Kind of crazy when you think of it.
Almost as crazy when I thought going Gluten Free was going to be hard. It has been several months since my last update and today I am ready to share my progress.  I have been success with my new life style and have lost 25 pounds.  My energy levels are at an all time high and this has not only brought me back to the gym, and it has me registered to take part in the annual Red Sox Foundation & Massachusetts General Hospital Run to home base as a walker. 

So today don’t go through with just the routine. Do just one thing magical & incredible. Do something you’ve wanted to do if only you just had a little extra time.
Go ahead and take the leap. I did 6 months ago when I embarked on a Gluten Free Lifestyle and have not looked back.

Two of my favorite Gluten Free recipes compliments of Food.com are below. Who would've thought black beans would taste so good?
Black Bean Brownies~ Serves 16

• 1 (15 ½ ounce) can black beans (rinsed and drained)
• 3 eggs
• 3 tablespoons oil
• 4 tablespoons cocoa powder
• 1 pinch salt
• 1 teaspoon vanilla
• ¾ cup sugar

Directions:
Mix ingredients together in a blender/food processor until pureed.
Pour into a greased 8x8 cake pan.
Stir in some chocolate chips and nuts, or leave plain.
Bake at 350 F for approximately 30 minutes.
Let cool completely before cutting.

Black Bean Enchalidas (serves 8) FOR THE FILLING

• 1 tablespoon olive oil
• 2 garlic cloves (chopped)
• 1 cup red bell pepper (chopped)
• 2 (12 ounce) cans black beans (drained, rinsed and lightly mashed)
• 1 bunch scallion (minced)
• 5 ounces frozen corn (thawed)
• ¼ teaspoon dried oregano (I used Mexican)
• ½ teaspoon cumin
• ¼ teaspoon dried thyme
• 1 -2 tablespoon cider vinegar
• salt and pepper
• 10 ounces monterey jack cheese (crumbled-I used Vegan cheese)

TOMATO SAUCE (warmed)

• 1 ½ lbs plum tomatoes
• 2 serrano chilies (or 1 jalapeno chili)
• ¹⁄₃; cup white onion (chopped)
• ½ teaspoon salt (or to taste)
• 1 tablespoon vegetable oil
• ¼ cup cilantro (chopped and fresh)

Directions:

Heat the oil in a skillet and saute the garlic and peppers for 3 to 4 minutes. Peppers should stay crunchy. Remove from the heat.
Stir in the mashed beans, corn, scallions, herbs, vinegar, salt and pepper. Set aside.
Heat a non-stick skillet. Soften each corn tortilla before filling it by placing in the hot skillet and swirling it around for 30 seconds on each side. Dip the tortilla into the warmed Charred Tomato Sauce.
Lay the tortilla into the baking dish or a plate and put 2 tablespoons of the bean mixture and a little cheese on it then roll up and put seam side down into the dish you are going to bake this inches.
Continue filling and rolling the tortillas until you are done repeating the above steps.
I poured the remaining sauce I had over the enchiladas and sprinkled it with more cheese.
I baked my casserole at 350 for 40 minutes. Best to check after 30 minutes as my oven is slow, and you don't want to burn this.
If you make these the day ahead, store in the fridge, then bake when you are going to eat them.

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Gluten Free Done Simple: It is just about cookout time for the Gluten Free!...

Gluten Free Done Simple: It is just about cookout time for the Gluten Free!...: We wait all year for summer cookouts as we do the holiday season — the type of cook out where the burgers smell delightful from 10 feet away...

It is just about cookout time for the Gluten Free! !

We wait all year for summer cookouts as we do the holiday season — the type of cook out where the burgers smell delightful from 10 feet away or the corn on the cobs that squelch on the teeth.  We all know of the traditional cook out that make you sigh with happiness at just the thought — On these days, we eat laugh and enjoy cook outs, and it all feels like splendid decadence as does the taste of this Bacon Wrapped Grilled Chicken

1 Cup Gluten Free Soy sauce
2 Tablespoons Apple cider OR rice wine vinegar
¼ Cup Brown Sugar
1 Tablespoon fresh ginger peeled and grated
1 clove garlic, minced
1 bunch chives chopped
1 pound boneless chicken breast cut into pieces
¼ pound organic bacon
Mix marinade ingredients in a medium sized bowl
Add chicken and stir until coated, cover and refrigerate for 1 hour or longer
Remove from refrigerator
Cut bacon strips into thirds and wrap bacon around chicken, securing with a skewer
Broil or grill until chicken is firm to touch, and bacon is crispy
Great with Fresh Pineapple, brown rice or on top of a salad.

What are some of your favorite cook out recipe?  Is it Gluten Free? If not let’s work on converting them or finding a great substitute.

Finding Comfort within Baked Macaroni & Cheese - We are stronger than we think.

“You’re stronger than you think,” a friend once told me during a time of personal crisis. Today these words replay in mind frequently when I become overwhelmed when I think about all of the reasons why I need to stay gluten free.

It was only recently I came to terms body and mind will be better served with a gluten-free lifestyle and at the same time consider it a blessing! I have moved on from my negative thoughts of "this isn't fair!" or "this diet will be too difficult".  Today when they creep into my mind, acknowledge them, but I no longer let this negative mantra have power over me.  

For me it has taken a tremendous amount of strength to embark on this new lifestyle.  A life style where staple ingredients and familiar foods are suddenly off-limits: A lifestyle where spontaneity of ordinary cooking gives way to careful planning.  I have found it takes great strength to put your self out there every day, checking labels and asking questions.  

For me to gain more strength in this journey I hope there comes a day when I can rely on the chef and wait staff at a restaurant that truly understands about gluten free living and are accommodating as this will allow for a more routine lifestyle.  A day when gluten free- guidelines gain the attention as peanut allergies do for the public schools as I know of a young boy who felt punished because he was not allowed cake for an unplanned classroom celebration as the staff has nothing to offer him.  Lastly the day when we have mandated Federal standards/guidelines for gluten free labeling to eliminate some of the guess work.

Baked Macaroni and Cheese

(One of my traditional conversions to Gluten Free)

Ingredients:

• 1 12 oz. Gluten Free Pasta
• ½ cup (1 stick) softened butter for greasing dish
• 8 ounces of Cheddar Cheese, cut into small cubes
• 8 ounce package of finely shredded cheddar cheese (any kind)
• 2 tablespoons shredded Parmesan Cheese
• 6 Tablespoons cheddar Jack Cheese Mix
• 5 Tablespoons Gluten Free baking mix
• Dash salt & Pepper
• 2 ½ - 3 cups milk  or 2 cups Cream
• 1 large fresh tomato, sliced in thick cuts (optional)

Preheat oven to 400 degrees

Generously grease a two quart casserole dish with softened butter

Put a large pot of water on the stove to boil; add one tablespoon of salt as it comes to a boil.

Add dry pasta gently. Boil for seven minutes stirring frequently (Cook el Dante”).  While the pasta is boiling whisk flour, salt and white pepper in a bowl. Melt butter in a medium sized saucepan Whisk in flour mixture. Slowly add milk and whisk constantly until the sauce becomes a thickened. If sauce becomes too thick add a bit more milk and whisk. Sauce should be a nice thick consistency but still able to be stirred and poured easily.  Drain pasta in a colander and quickly return to cooking pot while still hot. Add cubed cheese and stir to mix with a wooden spoon. Add most of the milk mixture, reserving a cup or so in the pan. Stir the pasta and cheese sauce mixture adding 4 Tablespoons of the shredded cheddar jack and shredded parmesan cheese. Mix and pour/spoon into buttered casserole dish.  Add ¾ cup shredded cheddar and 2 tablespoons shredded cheddar jack and mix into the reserved rue. Heat and stir until cheese is melted. Pour sauce over the top of the casserole spreading to covering the top. Arrange sliced tomatoes on top of the casserole. Cover with casserole lid. Place in oven and cook for 30 minutes until bubbly. Remove lid carefully and continue cooking 10 -15 minutes until browned on edges.

Remove from oven. 

Oh For the Love of Gluten .....

Hello. I am Sherri Murray, middle aged, married, a mother of three and person who truly believes that your health and happiness can be changed one bite at a time.  I say this from personal experience, but yet I struggle keeping up with the concept. I am searching for the key to making all of this work. This thing we call Life is busy for us all, and mine is no exception. In addition, with my husband’s help, I cook every meal for my family, work full time, and I have recently had thought of writing a Gluten-Free cook book.

My love affair with cooking all began when I was about 4 years old, when my grandmother sat me on the countertop to help cook anything from donuts, hermits or soda biscuits.  From there I started baking cookies at age 8.  Since then I cooked for my family in a very traditional manner. Including pasta dinners, homes style meals, and deserts. As time went by and life got busier, we turned to fast food, boxed processed foods, and grab and go snacks.

After the birth of my daughter in 2004, I just never really felt ‘right.”  Honestly, I could not figure out what it was.  When talking with people including my primary care, they would say things like “you just had a baby” of course you are tired. Or the dreaded comments about being overweight and the need to diet.

In 2006 I met a holistic doctor who told me I should no longer eat gluten.  After the shock wore off I was happy to know that I was not crazy. Yes, finally a person who validated there really was something not right with me!  Excited to start I went home and read labels, and cleared out my “toxic” food list.  When I was done I had one empty ice box, along with several bare cupboards.  That is when reality hit me. I needed a plan and did not really know where to begin.  By this time my diet was fast foods, processed food and, sadly, I could not recall what a vegetable was.

Honestly I can say this was the best thing that ever happened to me and for my family. It has forced me to not rely on picking up a box to eat, or going to a drive thru.  But instead I had to slow down, eat real food and focus on gluten free. Now real food is my life but life’s routine doesn’t always allow real food!  This is where the gluten-free struggle begins.

Slowly I mastered the dinner menu, then lunches. But breakfast was the hardest, as I had a love of bagels, muffin tops and cereal.  By eating whole food and not eating the gluten, my body began the process of healing and my symptoms began to dissipate. I no longer suffered from swelling, aches and pains, lethargy, foggy mind, or migraines. I no longer suffer from signs of depression and no longer have the need to know where every bathroom is located. All of that was exhausting!

And yet, knowing this and feeling better I have not found the key within me to stay on track and that is what has led me to starting this blog.  Whatever journey you are on, struggles you my have , working on eating more real food and less processed, finding your health, eating gluten-free or dairy-free or just supporting someone else on their journey, please join this community to not only find the information and support you need, but as a place to share.  For me, I want to share my struggles and successes and, at the same time, educate, swap recipes, restaurant tips/menus.

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