Eat Your Greens

I think it's pretty safe to say that we all know we need to eat greens. Greens like spinach, romaine, chard, cabbage, and the list could go on. If you do a bit of nutrition research you will find that most greens have list of nutrients that could rival a multivitamin. It seems like the darker the green the more nutritious they are. They are full of iron, calcium, fiber, vitamins A, B, C, E, K, etc. So the question now is, if greens as so good for you why in the world are they so hard to eat?

I'll admit that greens are not the easiest thing for me to put in my diet. Don't get me wrong, I love salads with romaine and spinach, however, while they are good for you they aren't the most nutrient dense of the bunch. Greens (the darker ones like kale, collard, and chard) can be quite tough and bitter. Definitely not something I would be excited to go eat. That said I realize the benefit they are to my health so I have been trying to wean myself into eating more variety of greens.

I have found that I really like greens cooked in soups, stews, and casseroles. Granted I like them more cooked than they recommend for optimum nutrition, but it's a step. One of my favorites is savoy cabbage. When cooked in soups it can lend a sweet delicate flavor. I have even eaten, and liked, lentil soup with collard greens cooked in it.

Many people swear that the way to "get your greens" is to drink green smoothies. They say that it provides you with a boost of energy and nutrients, which I can see to be true. One lady whose blog I check occasionally said it like this, "I love green smoothies because I feel the living energy pulsing through my veins!" I have tried to make a couple of green smoothies over the past year and all I've felt is a rock in my stomach, no "pulsing energy". I found them to be watery and bitter. I got a few mouthfuls down, but never the full thing. So I gave up. I figured I'd just get my greens from salads and soups.

But then again it's not like me to give up completely. I decided this morning that I'd try again. It had been several months since I've tried. Maybe my tastes have changed. Plus I decided that maybe I needed to slowly move into green smoothies. So this morning I made something in between a fruit smoothie and a green smoothie. You know what? It was pretty good! (For a green smoothie)

Here's what I did...

Fill the blender 3/4 full with mixed baby greens
(I use Organic Girl Baby Spring Mix. It provides a variety of greens. Being 'baby greens' they tend to be sweeter and more tender, thus easier on the palate and digestive system. Perfect for acquiring your taste for greens.)
Fill the blender 1/2 full with cold filtered water.

Blend greens and water until completely blended

Add
1 small banana
1 ripe pear
1/4 of an avocado
1 Dole fruit cup of Mandarin Oranges (juice and all)

Blend until smooth. Enjoy! (makes about 3 glasses worth)

The avocado and banana yield a creamy smooth flavor that makes it easier to get down. Even though there's a lot of fruit in here it's not really sweet, so be prepared.

Even though I didn't use some of the heartier greens I think this is a pretty good start. I'll just try to keep making baby steps to eating more variety of greens, including the 'yucky' ones. :)

Oats Controversy

Remember in school when you learned the vowels. A, E, I, O, U, and sometimes Y. I never got that. Does anyone even know when Y counts as vowel and when it doesn't?

I have found similar things with the gluten-free diet. If you hear anything about the gluten-free diet you will hear that you can't have wheat, barely, rye, and sometimes oats. This is a little bit of a different principle than the whole vowel thing though. I actually have knowledge about when and why the 'sometimes' exists. And for those who care, I am going to share it with you.

All grains have a protein. However it is the protein (gluten) in wheat, barely, and rye that are an issue. Wheat, barely, and rye are related on the same ancestry line, which is why they all contain the same genetic protein gluten. Oats were an early branch off that line, thus being closely related. The protein in oats is called avenin. Research has found that in some people with Celiac Disease this protein can cause a reaction similar to gluten, including the intestinal enteropathy (damage).

Some people believe that all people with Celiac Disease should not eat oats. Some people think that it's fine for those who can tolerate oats. I have personally taken the position of no oats. There is still a lot of research to be done on this particular issue and on Celiac Disease in general. I take the position of 'if there is any question, I'm just not going to eat it'. So no oats for me.

However, if you choose to eat oats there are a few things you should know. First off most oats are grown in a rotation crop with wheat, or in a field next to wheat. Shockingly enough this is actually sufficient to cross-contaminate the oats with gluten. Even if it weren't most farms process oats on the same equipment they process their wheat, thus cross-contaminating it further. So, if you eat oats make sure that you get Certified Gluten-Free Oats!!! This means that they were grow in a dedicated gluten-free field and processed on gluten-free equipment. I have seen that Bob's Red Mill have some Gluten-Free Oats you can try if you wish.

The other point to be aware of if you decide to eat oats is that you shouldn't eat more than about 1/2 a cup (50-70g) a day. This is a studied and know fact. People have found that if they eat more than that they have negative effects. Also, make sure to be retested about six months after you start eating oats to make sure you aren't having any negative effects from the avenin.

Feeding Pumba

So I have a bunch of new recipes to post, that are absolutely amazing, and pictures to go with them. Unfortunately, my computer decided to die a few weeks ago. Luckily my dad was able to get everything off of my computer and rebuild it. However, this is not the first time this has happened so I have decided to get a new computer. Until I do get a new computer I do not want to put any pictures or anything on my old one, just in case. So the recipes and pictures will have to wait a bit, but they will come eventually. Now I just have to find a computer I like. Wish me luck.

Feeding Pumba

Quinoa (pronounced 'KEEN-wa') is one of the new things I have tried, and love. It is actually a seed, though it is used like a grain. It is the only grain-like thing that has all the amino acids needed to build a protein, so it is very nutritionally sound. There are limitless ways to use quinoa, and it has become one of the staples of my diet (right up there with rice). I have tried many recipes using quinoa and have liked all of them. Here is one of my favorites. Black Bean Mango Quinoa Salad

1 red pepper, seeded and diced small

3 green onions, chopped (about 1/2 cup)

1 mango, peeled and chopped

1/4 tsp salt

1 can (15oz) black beans, drained and rinsed

2 tbsp olive oil

2 tbsp red wine vinegar

2 cups quinoa, cooked and chilled

Combine all ingredients in a bowl and chill. Serve cold. I love this dish with warm crab or fish. It is absolutely delicious!!!

Gluten Free Review

You know how when you go to the grocery store hungry you come home with some crazy stuff? I really can't do that with the regular grocery store anymore, which is probably a good thing. However, there is still Whole Foods. I may have gone to Whole Foods hungry the other day. Things were just jumping into my basket, begging to come home with me. One thing in particular was very insistent on coming home with me. I must admit it seemed like the perfect thing. It was gluten free, I am gluten free. It was dairy free, I am dairy free. It had spinach, I love spinach. It was pizza and I have been craving pizza since the day I started this all consuming diet!!! And to top it all off, it was Amy's (and though I have been trying not to put my name on this blog, the coincidence was too great to pass it by. Yes, my name is Amy.) I was so excited to come home and try Amy's Gluten Free, Dairy Free Spinach Pizza!! It was meant to be, right?

I am not going to lie, I was a bit disappointed (although I should know better by now). It was edible, though. I may even get it again when I really want pizza. But it was not as perfect as it seemed to be in the store. So overall, I wouldn't recommend it, but it may take the edge off of some cravings.

Vendor Fair

A couple of weeks ago the local Celiac Support group held a vendor fair. It was amazing and huge!! I came away with a ton of information, gluten free samples to last me weeks, and some great ideas for food. The 70+ vendors ranged from things like local restaurants, country-wide grocery chains, local catering, or people just selling their product. Here are a few of my favorite finds...

 Whole Foods - I already shop at Whole Foods for some things. I had noticed that they had a store brand line of gluten free food. I never wanted to try because I wasn't sure how reliable it was. However, here's what I found out. Everything in the Whole Foods gluten free line is processed and packaged in a seperate facility, so it is completely safe. I was so excited to find this out because now I have a whole new line of stuff to try.

Gluten Free Catering/Bakery - There are tons of gluten free catering and bakery companies, especially locally! (Be sure to check their practices though.) I always wondered what I would do for big events (ie. wedding), now I know there are some options around.

Celiaccess - This cute local couple has started a website, celiaccess.com. I think that if people take advantage of this new resource that it could make living a gluten free diet so much easier. You can look up any product on this website and get information about it's status of being gluten free or not. This includes resources on where the information was found and what makes it gluten free or not. Here's the thing though. Products are put on by other people. So, once you find out about a product that you like, put it on celiaccess.

Like I said before, there were tons of samples there. I am not going to go into everything I tried but here are the two things that I found that I liked.

Pamela's Cookies - I tried one of Pamela's mixes before and I really didn't like it, so I was skeptical about trying Pamela's cookies. However, they were delicious. I tried several kinds. My two favorites were the Dark Chocolate Chocolate Chunk and the Mini Ginger Snaps. While I did enjoy these cookies, I am trying to stay away from sugary things (I'm not going to lie though, I really fell off that bandwagon with Halloween, oh well) so I'll probably won't eat them very often.

Bakery on Main Granola - I have always wanted to try this granola, but never had the courage to. It's not like regular granola, there are no oats. I tried 3 different kinds and they were all delicious!! I will definitely be getting them again. My favorite was the Extreme Fruit and Nut. Here's why... I love hazelnuts! So imagine my joy when I pour a handful of granola in my mouth and bite down to have the taste of hazelnut fill my mouth. That moment made me entire week!! So, that was the vendor fair. Definitely worth my entire morning. I can't wait till next year!!

Feeding Pumba

The question I get asked most is, "So... what CAN you eat?" My answer is always the same, "More than what I can't eat." I eat a large variety of fruits and vegetables, pure meats, beans, and whole grains (ie. brown rice, quinoa, corn, etc.) There is so much you can do with it all. I have a much larger diet now then I did before I was diagnosed with celiac disease. One of my favorite things to eat right now is Southern Stirfry. It is so easy, quick, and delicious!! Sorry I don't have a picture for it (I always like to see what I am trying to make), but I promise you it is good. Try it!!

 Southern Stirfry
1 can Black Eyed Peas (drained and rinsed)
1 cup frozen corn
1 cup brown rice (cooked and chilled)
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 cayenne pepper
2 cups fesh spinach leaves
 Warm skillet and spray with non-stick spray (gluten-free of course). Add all the ingredients except the spinach. Stir occasionally until warm through, about 5 minutes. Add the spinach. Stir occasionally, until the spinach is warm and wilted, about 7 minutes. Serve and enjoy.

Gluten Free Review

This is going to be a long post. I have tried many 'gluten-free' products and have yet to post about them, so here we go...

Van's Blueberry Waffles- These were not delicious. They crumbled, had a rough texture, and no flavor. Seriously, nothing. Every once in a while I thought I tasted a hint of blueberry, but that was it. It was not worth the raw mouth you get from eating them. However, if you just need a base for some syrup or something these might be good for you.

                                                                                            

 French Meadow Bakery Brownies - You can buy these in the frozen section of Whole Foods. I enjoyed them. However, you have to eat them while the are still a bit chilled. If you let them come completley to room temperature that are kind of gritty. While I did enjoy them I do not think they are worth the price. They are about $7.00 a box and you get 9 small brownies. I can make my own that taste just as good or better for much less.

A Taste of Thai Garlic Basil Coconut Rice First - Let me say that I love rice mixes. Before I was diagnosed with Celiac Disease Rice A Roni and such was my favorite stuff. Now, that said, this rice mix was not my favorite. I love Thai food but something just seemed a bit off with the flavors. Also, I made it per the directions, and it was all cooked, but it just seemed dry. I don't know if it was just the kind of rice they used, I have never had Jasmine rice before, but it wasn't my favorite. And again, it was a bit expensive for what I got out of it. I'm sure that I could come up with something that I like better on my own.

Bob's Red Mill Gluten-Free Brownie Mix -

Your first reaction when you see these brownies is going to be, "Is that chocolate or poop?" If I hadn't been the one to make these I would have said poop. These were not good, at all. They were gritty and had a nasty after-taste. I can and have made homemade gluten-free brownies that taste much better than these. I love Bob's Red Mill but this is not their best product.

Funny story though... I took these brownies to a party so that there would be something that I could eat. Unfortunately I couldn't get to some people to tell them to watch out because they were 'special' brownies. It was really funny to watch their faces across the room as they stuck the whole thing in their mouths. Towards the end one of my friends came into the room and said, "Pumba, I'm sorry I thought you left and I threw out your brownies." The guy sitting next to me turned and said with a tone of relief, "Oh, you brought those brownies? That makes sense now... there was no real flour in them." Needless to say they were not the hit of the party.

Boomi Bars

I didn't take a picture of these, sorry. I tried three different kinds. Macadamia Paradise was delicious but very sweet. I loved the mix of flavors between the pineapple and the macadamia nuts. Perfect Pumpkin --- (something, I can't remember what, sorry) was good too. It had a fruit and nut bar taste to it, which I love. Walnut Date was good too. It was more plain than the other two, but still good. While these are good I probably wouldn't buy them on a regular basis, but if they were around I would eat them. I could probably make my own fruit and nut bars that taste just a good. That's going to be one of my next experiments.

Larabar - I went to a Celiac support group meeting recently and they had these to try. I am so glad I did not pay money for these. I tried two kinds, Apple Pie and Pecan Pie. I tried the Apple Pie one first. It was gross. Seriously, it was dry and had this really funny tang. Seeing as these bars are mostly nuts and dates I thought that the plainer Pecan Pie one would taste better. However, it tasted exactly the same as the Apple Pie one. If I had been blind-folded I wouldn't have been able to tell them apart. I have recently been experimenting with nuts and dates and my wacky experiments have turned out way better than either of these bars.

Bob's Red Mill Mighty Tasty Hot Cereal - I actually liked this. It's really plain but you can do so much with it. I really liked it with honey and cinnamon in it. I have also tried it with blueberries. I also think it would be really good with baked apples, bacon and cheese (if I could eat cheese), and so many other things!! It's kind of like grits but chewier. It also has a more neutral flavor than grits, much more versatile. I would definitely recommend this.

So, the trend throughout this post, except for the Hot Cereal, is that most things that are made to be gluten free and not very good. I have found that it is better to experiment with homemade things and things that are naturally gluten free. This just further supports my idea of eating a mostly whole foods diet. But I will probably try more 'gluten free' things hoping to find something that is good. I'll keep you posted.

Feeding Pumba

Cranberry-Orange Bread

This was a recipe from the back of a Bob's Red Mill mix. It's the best bread-like mix we've tried.

2 cups Gluten Free Biscuit & Baking Mix (Bob's Red Mill)

1/2 cup sugar

1 egg

2 tbs oil

1 cup Orange juice

1 tsp vanilla

3/4 cup Cranberries

In a medium bowl, blend together egg, sugar, vanilla, and oil. Slowly blend in the orange juice. Add biscuit mix and cranberries to liquid ingredients and blend until just combined. Using a spatula, scoop the dough into a greased loaf pan and spread out dough evenly. Bake at 350 degrees for 30-35 minutes.

We found it cooks better in an 8' cake pan. Also, it's best right out of the oven. When it's cooled it gets really clobby (if that's even a word) and when it's stored for any period of time it gets moist, in a bad way. So, it's best to eat it right away. Like I said before, it's the best bread-like mix we've tried. However, that doesn't mean I want to eat it very often and I'm sure when we start experimenting with other things we'll be able to find something much better.

Feeding Pumba

Tuna Tents
This was already one of my favorite meals, so I am pretty excited that it is gluten-free as well! It's way easy too, which is a plus.

On a square of aluminum foil place desired amount of tuna, and desired amount of any chopped vegetable you want. Some of my favorite vegetables to use are; squash, carrots, peppers, green onion, fresh spinach, broccoli, and snow peas. But to each his own.

After all that is piled into the middle of your aluminum foil square pour the Butter Herb sauce over it.

Butter Herb Sauce

Combine is a saucepan over medium heat

3 tbs margarine/butter
1 tbs lemon juice
1 clove garlic minced or 1/8 tsp garlic powder
1 tsp dried dill weed

Once you've poured the sauce over everything roll the edges othe the aluminum together to form a packet and bake at 450 degrees for 15-20 minutes. Enjoy!!

I can't eat the margarine/butter right now but I tried something similar to this where I cooked everything in a skillet on the stove using the same seasonings as the sauce, to taste (except the margarine/butter) and then at the end I drizzled olive oil on everything. It turned out really well.

Feeding Pumba

The Farmer's Market This spring my mom and I got fed up with the produce at our local grocery stores. So we decided to try out our local farmer's market. Let me tell you, it's so much better than the grocery store! So much better in fact that we get up at 5:00 every Tuesday morning to go see what we can find. You can find all sorts of produce that is good quality and cheaper than the grocery store. Over the summer we have been able to get some of our favorites (zucchini, corn, tomatoes, potatoes, and berries), as well as try some new things (zephyr squash, winter squash, eggplant, figs, and october beans).
The farmer's market has been especially great since I was diagnosed with celiac disease. Fresh vegetables and fruits are some of the things that I can still eat and that I am trying to center my diet around. It's great to know that I can go somewhere that is a fun experience as well as come away with things that I know are fresh and taste good. We have had a blast trying new foods and recipes and enlarging our tastes. The farmer's market is going to close for the season soon and I don't know what we are going to do. Regular grocery stores just aren't the same anymore.

Feeding Pumba

Since the biggest part of having Celiac Disease is figuring out the Gluten-Free diet I hope to make "Feeding Pumba" posts regular. I will post recipes, reviews of Gluten-Free items, and 'experiments'. Enjoy!

My lunch today was AMAZING!!

Tuscan Vegetable Minestone

2 cups diced spinach leaves

1/2 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
1 cup canned ground or diced tomatoes
5 cups chicken stock or vegetable broth (we use Kitchen Basics, but anything gluten-free is fine)
1 cup diced zucchini (we do half zucchini, half yellow or zephyr squash)
2 15oz cans kidney beans, drained and rinsed
1 tbsp minced fresh oregano (we use dried)
Salt and Pepper to taste
 In a large pot combine, spinach, onion, carrots, celery, tomatoes, and broth. Bring to a simmer over moderate heat. Cover, adjust heat to maintain simmer, and cook until vegetables are half done, about 15 minutes. Add zucchini and beans. Cover and simmer until vegetables are tender, about 15 minutes. Add oregano, salt, and pepper. This soup saves great for leftovers and does well in the freezer. You can also add 1/2 cup diced potato when you put in the other vegetables. Or you can add 1/2 cup gluten-free penne pasta when you put in the zucchini and beans. However, if you add these things it doesn't save as well in the freezer.

 'Focaccia' Bread 1 pkg Bob's Red Mill gluten-free pizza crust mix (for this you will also need 1 1/2 cup warm water, 2 eggs, 2 tbsp olive oil)
1 tbsp olive oil
1/2 tsp garlic powder
1/2 dried oregano
 Make the pizza dough as instructed on the package. (I only used half the dough and put the other half in the fridge) Spread out the dough on a greased pan. It doesn't really matter the shape. I did a rectagular-like shape because I wanted to cut it into sticks. After you spread it out bake at 425 degrees for 17-20 minutes. While the dough is baking mix together olive oil, garlic powder, and oregano in small contaner. Brush olive oil mixture on the crust when it has finished cooking and cut. This was a total experiment today because I've wanted something like bread sticks/garlic bread/pizza. It had really good flavor. The texture is... different, but once you get used to it, it's fine. I would definitely eat this again, and it filled my craving.