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Tag Archives: Gluten Intolerance

Cook to Eat/ Crisis Management

Paleo Update Saturday, my father-in-law was released into hospice care to begin his end of life days. When these times of intensity happen in life, it throws us into a different dimension of activity outside our normal routine. “Regular” life stops for a bit to be replaced by weird schedules, by unusual demands and activities only needing to be done a few times throughout a whole lifetime. How many times does a non medical professional order a hospital bed, empty a catheter bag, etc.

I am learning a few key survival skills for times of intensity or crisis, especially if you are on a “true” Celiac diet, which is no grain whatsoever, ever:

1. Keep safe snacks on hand and packed in a “to go” bag that you can grab at a moment’s notice. You never know when you will get a chance to eat or find a restaurant or store where you can get safe food when jumping in the car to be by a loved one’s side. (I like bags of plain plantain chips, Trader Joe’s marcona almonds, and an apple as a bare minimum. If I have more time, I make a meal-salad in a mason jar, Paleo chocolate cookies, and a shaker jar with a scoop of Paleo friendly protein powder, and little snack baggies of each meal’s vitamin supplements.)

2. Do not skimp on good nutritious foods. Make yourself drink that veggie or protein drink, even if it is the last thing you want to do. Your body will keep you going in good form throughout the duration of intense stress because of it. (Do not cheat on the diet. It will only weaken your ability to handle the stress. The stress is making your body work overtime already.)

3. Get fully presentable (shower, wash hair, make-up, etc) every morning. You may have to go to a group gathering at a moment’s notice where you would be embarrassed in schlocky sweats and ratty T shirt.

4. Keep the gas tank of your car full at all times.

5. Bring enough water bottles to get through a 12 hour period. Hospitals and emergency agencies hide the water; I swear. Plus, even though you are doing essentially nothing–at least nothing physical—when sitting by a sick person’s bed, time disappears. Your thirst can rage. Your blood sugar can drop.

6. Try to get a good amount of sleep.

7. Try to keep up with your exercise routines. (I must admit; this is the one that I let slide most often. Sleep always seems to win over exercise.)

If you can keep on top of just these foundational things, it will help you manage the unusual time and activity demands in fairly good form, relatively speaking, until normal life can be resumed. This post is for all those attending last days of loved ones, attending births, or going through any of a myriad of life’s intense once-in-a-lifetime moments.

Below is the recipe to one of my favorite Paleo cookie recipes. This recipe by Carol Lovett is from her cookbook, The Grain-free Snacker. Check out her blog, Ditch the Wheat.


Double Chocolate Chip Cookies

Ingredients

2/3 cup coconut palm sugar

1/3 cup extra virgin coconut oil

2 large eggs

1/4 cup unsweetened cocoa powder

3 tablespoons sifted coconut flour

1 teaspoon vanilla extract

1/4 teaspoon baking soda

1/8 teaspoon sea salt

1/2  cup dark chocolate chips, (I use Enjoy Life big chunky chocolate bits, because there is no soy, no dairy, no grain. Plus, who doesn’t love a big chunk of chocolate in their cookies.)

Yields 14 cookies

Directions

1. Preheat oven to 350* F. Line a baking sheet with parchment paper.

2. Using a mixing machine, mix together the sugar and coconut oil.

3. Slowly add one egg at a time to the mixture. Add the cocoa powder, coconut flour and vanilla, and mix until incorporated. Lastly, stir in chocolate chips.

4. Drop the cookies by spoonfuls onto the baking sheet, at least 2 inches apart.

5. Bake for 12 minutes.

6. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool.

Note: Check out her blog or cookbook to get the extra notes for the prep of these cookies. I just included the basic directions. She gives more detail in her official recipe.

My Directions: In all honesty, I melt the coconut oil in a Pyrex measuring cup in the microwave; throw the rest of the ingredients sans the chocolate chips in a big Tupperware bowl; then add the oil when melted; stir like crazy with a wooden spoon; add two handfuls of chocolate chips; stir; plop on the parchment paper and bake. They always turn out great (except the time I used an egg substitute for my grandson who is allergic to eggs. Flat as a pancake that time.)

As you can tell, I usually cook without recipes. When I use them, I rarely follow directions completely, which does not always make for great baking success, but these cookies turn out in spite of my cavalier ways. (The Naked Chef, Jaimie Oliver, epitomizes my style of cooking. Love when he says in his cookbooks or on his show…”pour in a couple of glugs” of the designated liquid, but I digress.)   Seriously, these cookies have become my Paleo comfort food during times of stress. I recommend always having a batch on hand. I know I do. They freeze well, too.

Hats off to Carol Lovett and this yummy recipe!

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I’m Back!

After a nearly two year hiatus from blogging, I’ve decided to give it another go.

However, I am revamping the format just a bit based on the example of one of my favorite bloggers, The Drunken Cyclist, who divides his posts into different subject matter segments.

Mine will be loosely based on the three huge passions/interests in my life:

  1. Vineyard Update – tidbits of what the California Bay Area seasons mean when growing and managing a small home vineyard of Cabernet and Merlot grapes. Example, in 2013 we harvested one ton of grapes, but only half a ton this last October in 2014. The three year drought is taking its toll.
  2. Jedi Wine Making –experiences of my husband’s, friends’ and family’s, and mine learning to craft a decent wine in our little backyard barn (definitely a community endeavor)…with the guidance of Ted Medeiros, our local award-winning professional winemaker and Yoda mentor, who nicknamed me his Jedi student.
  3. Cook To Eat — continuing discoveries from my mind-blowing eating/cooking adventures and journey through Celiac Disease, (the disease where the body has damaged or is missing the genes to digest and process gluten.) After 17 years on the normal gluten free diet where grains like rice and quinoa are allowed, I had a massive relapse in symptoms and immune system damage in 2014. “Wait! What?” Thankfully, brand new research has proven that all grains and even legumes are dangerous for Celiac people. “Who knew? No more humus for me, sadly.” After a year of relearning to eat, cook, and travel safely on the new true gluten free diet, I am on the road to recovery, for the second time in my life, and eager to resume the blogging. “Whew! Glad the worst is behind me.”

I invite you to pick and choose to read and explore any or all topics. Hopefully, this new organization will make that easier for you and save you the time of slogging through things of no interest.

Welcome to Foodie meets Wine Maker meets Vineyard Manager.

Happy 2015!

Phase 2 of a Gluten-free Life

This blog post is dedicated to all Celiac and gluten intolerants, who are successfully navigating through the normal gluten-free diet, blissfully unaware that there may be a Phase 2 to your intestinal saga.  (Just a little something to keep at the back of your mind, but will hopefully never need.)

–          After rolling along for 15 years, getting healthier on my gluten-free diet, exercising more, enjoying more stamina, getting fewer flues and colds, feeling like “I got this down,” my body morphed, yet again.   Two months ago, my intestines started the cramping of old, before I got diagnosed with Celiac disease.

–          After re checking all my foods, vitamins, cosmetic products to make sure the manufacturers had not changed their formulas, I started playing with food groups.  Maybe raw foods or dairy were bothering me.  I eliminated known allergy groups, one at a time; then tried adding each back.  No pattern developed.  The intestinal pain increased.

Coincidences

Randomly, in a new hair salon, I met a gal who was just four months into the Celiac diet.  She asked to go to lunch to tap my 15 year experience with the cooking, cosmetics, etc.  Off we went.  However, my knowledge about particular products seemed minimal to the vast knowledge of new research she had acquired about the disease.  Comfortable with my diet and continual improvement in health, I had stopped keeping up on the latest research.

–          Who knew that all grain, including the ones deemed safe, like rice, corn, buckwheat, did in fact have minimal bits of gluten?

–          Who knew that the chemical structure of legumes is so similar to the gluten molecule that many Celiac patients’ bodies cannot distinguish the difference and treat it as gluten?

–          Who knew that when the biopsies are done to determine gluten intolerance, most doctors and lab technicians only report a positive diagnosis for Celiac when the villi in the intestines are completely flat…basically destroyed and not functioning.  At that stage of the disease, a person is literally starving to death from malabsorption.  (I was at that stage 15 years ago, and systems in my body were shutting down.)

–          Who knew that any damage less than total failure of the villi in the intestines is given a clean bill of health, i.e. a false negative for Celiac.  (That would explain my daughter’s false negative diagnosis when tested; when, in fact, she does have the disease.)

The answer for now…the Paleo Diet.

I got the name of one of the premiere Celiac specialists in the nation from my new acquaintance, now friend.  I have an appointment for mid January to find out the particulars of my intestines’ gyrations.  (I will keep you posted on the outcomes of that.)  However, the increasing pain I have been experiencing caused me to jump into the Paleo Diet just to see if I could get some relief.

Emotional consequences

Needless to say, having nearly died from this disease once, opening the door of eliminating even more food in order to stay healthy triggered a bit of an emotional storm.  My husband wonders if by the time I am 80, I will be a breatharian.  He may not be too far off.   Pain drives action, so I opened the fridge, tossed, trashed, and cried my way through the purging of even more types of food.  Yep, I am down to fruit, veggies, and meat.  Even commercial mayonnaise has soy (a legume) in it.

Physical result

Six days into the Paleo diet and my intestinal pain is gone.  I still have too much flatulence, so just did a purge of my vitamin cabinet.  Most of my gluten-free vitamins had a base of rice flour, a now forbidden grain.  (Hope that organic produce has all the vitamins I need!)

Benefits

-I have lost two pounds.

-My clothes are fitting better.

-My skin is less dry.

-My energy is amazing.  My husband and I went for a 7 mile bike ride on Saturday, up a hill the cycle clubs call Cardiac Hill.  The very next day, we got back on the bikes and rode 8 miles on a fairly flat scenic trail.  I have never had the stamina to exercise that much back to back.  Granted, after the Cardiac Hill ride I could only raise my leg ¾ of the height I needed to get off my bike.  My husband had to come over and lift my leg the rest of the way.  (But hey, I could still walk, once I got my legs under me. And on mile 6 of yesterday’s ride, an in-line skater passed me.  Yes, I was going that slowly.)  Then, this morning, I was able to pop out of bed and do my regular morning workout.  My husband is now looking at me with a “who is this new you” look.  I love these new benefits of the Paleo diet.  (So far, I am not loving the new food restrictions, though.)

Challenges

We live in CA, in a small wine region, where almost everyone is a foodie of some sort.  I am struggling with how to make truly delicious, memorable, enjoyable food on this very limited repertoire.  Luckily, there are tons of cookbooks out there for the Paleo diet. I need to do a little research and to get my kitchen completely stocked and purged so my creative cooking can find its way down this new path.  I am usually up for a challenge, but I am a bit resistant at the moment.  Once I get all the transition “stuff” done, I know my normal enthusiasm will emerge.  Right now, I am vacillating between an “I can conquer this new diet” day and a “this is really hard and not fun” down day.

Support

My husband rocks!  The first thing he said when I told him about this twist in my journey with Celiac disease was, “I’ll go on the diet with you!”  Who is lucky enough to have a spouse like that?  When I dipped into doldrums during the weekend, he would think of a creative meal or snack that would actually have me looking forward to that next meal.  (The background here is that our weekends have always been the time to splurge on fun, gourmet meals that we cook together, pairing them with the right wine, gluten free for me, of course.)

Below is one of the recipes we came up with over our first weekend on the Paleo diet.

J & J’s Shrimp-Stuffed Mushroom Caps (a la Paleo)

(My husband came up with the idea of these Thai flavored shrimp-stuffed mushrooms.  I just filled in the bits to make the idea come to life.)  Try making this with one person gathering and prepping each ingredient, like shelling and cleaning the shrimp, and another person at the chopping block ready to mince everything in sight.

Some MUSTS, of course, are lovely background music, cool aprons, and two glasses of dry, well-balanced Sauvignon Blanc or Champagne to accompany the cooking process.  A fun cooking-date will ensue.

Ingredients:

24 medium white or cremini mushrooms, cleaned and de-stemmed

½ lb. USA wild caught, if possible, fresh large shrimp (less shells to remove with larger shrimp)  shelled, cleaned and finely minced

12 mushroom stems, cleaned and minced

¼ cup pancetta  (I used Trader Joe’s pre-cut brand)

1 shallot, minced

1 inch knob of fresh ginger, peeled and minced

1 handful of fresh Italian parsley, minced or a small handful of dried parsley from your spice rack

2-3 sprigs fresh thyme leaves, de-stemmed

4 giant cloves garlic, minced or 8 regular sized garlic cloves (we do have to support our neighbor town, Gilroy—garlic capital of the world)

2 Tbsp. thick pasty part of the can of coconut milk

1-2 heaping tsp. Red Curry Paste (I used Thai Kitchen brand)

2 Tbsp. almond meal (instead of bread crumbs, a Paleo diet concession)

1-2 Tbsp. unsweetened coconut

¼ – ½ cup Sauvignon Blanc or other gluten-free white wine, like Riesling, Pinot Grigio, or even champagne

Salt and pepper

Instructions:

Heat oven to 450*.

Grease baking pan with coconut oil. Line pan with mushroom caps.  Pour a bit of whatever white gf wine you have opened over each cap to keep them from turning pink, while you prepare the stuffing.

Clean and mince all ingredients indicated from above.

Sauté shallots, ginger, mushroom stems, shrimp, and pancetta until shallots and mushroom caps are softened and pancetta and shrimp are cooked.  Throw in parsley, garlic, and thyme leaves and sauté another 30 seconds or so.  Do not over cook the garlic, or it will turn bitter.

Add the red curry paste and the coconut milk paste and stir until all is combined.  (Could add a few dribbles of white wine as well.)

Throw in enough of the almond meal and unsweetened coconut to thicken and hold mixture together. (These ingredients take the place of gf bread crumbs.)

Taste.  Salt and pepper to bring out flavors.  Add more curry paste for more heat, etc.

When the consistency and taste are the way you want it, take off the heat and stuff each mushroom cap with the mixture.  (We made them heaping full.)  Sprinkle a few more bits of coconut on top.  You can fill the pan with ¼- ½ inch white wine for added flavor.

Pop in the oven for 10-15 minutes, checking for doneness at 10 minutes.  I like cooking them at the higher temperature because the mushroom caps hold their shape better when serving and do not get mushy.

(This was a lot of cleaning and chopping, but who cares on a Friday night with a glass of wine in hand and with lovely camaraderie to accompany it!)

As always…Enjoy!

Tomatoes Talk

When the nights cool enough to thicken and to dark-spot the skins of the tomatoes, it is time to pull up the summer garden.

Nov 2013 021Today was the day the tomatoes spoke. With a bit of regret, I pulled out the withered remains of the most abundant, lush vegetable garden I have ever had.  This Fall has been so mild I  wondered if the garden might keep producing into December.  The middle of November is not bad for a long growing season, though. I’ll take it!

Right before dismantling the tomato cages, I remembered I had planted potatoes (a first time try) in between each string bean plant. (They are companion plants.)  The potato greenery died and blew away a few weeks ago.  Wondering if there might actually be potatoes in the dirt, I got on my knees and started digging. Random sized potatoes popped up.  Delighted with each find, I kept at it, finally ending up with enough for a whole baking pan of roasted potatoes…or Roasties, as my husband calls them.  Thrilling!

Nov 2013 017

Then it was on to the pomegranate tree.  Since my husband’s google search, we now know not to harvest the pomegranates until the skins break open into a gaping jaw.DSCN0270   By the way, did you know that pomegranates are one of nature’s highest nutrient foods?  “Eat and get healthy!”

Nov 2013 020

When I got to the  kale/parsley patch,  I just couldn’t  pull it up. Each has  made  a remarkable comeback  in the cooler weather of the last couple of months.  I will wait for the frost to flatten them.

Crazy…how much produce came from this last picking of the season! Bounty everywhere!

Nov 2013 018

As excited as I get by food coming from backyard dirt, not all was rosy when plopping the bowls of veggies on the counter top.  As I was making dinner last night (a delicious meal baked in a sugar-baby pumpkin), I noticed  three or four slow-moving, little black spots on the white cupboard doors.  Hands messy with pumpkin goop, I couldn’t kill them at that moment.  When my hands were finally clean, they were gone.  “Eww!” I decided not to think about where they had gone. You cannot be squeamish living this intimately with the land.

About the pumpkin goop, my niece gave me the most unusual, fun, Fall recipe using a small sugar -baby pumpkin, Nov 2013 030stuffed with a Gruyère/bread mixture. The worst part of the prep is cleaning out the pumpkin. However, since it bakes for two hours, it would be a great dish for do-ahead company meals. The dish reminded me of Swiss food, lots of cheese and bread.  I used the gluten-free Against the Grain Baguette

 (http://www.againstthegraingourmet.com)  for the bread.  I recommend toasting the bread before using, so it holds its structure during the baking.

Here is the link to the recipe:
http://www.epicurious.com/recipes/food/views/Pumpkin-Stuffed-with-Everything-Good-361169

As I prepared the pumpkin dish, the gift for the day of garden labor was this beautiful sunset.

Nov 2013 026

Enjoy Fall, Everyone!

Surviving The Crush

I am sitting among the turning leaves between a row of Cabernet and Merlot grapevines, thankful all the 2013 wine has been safely janeiphone pictures 055picked, fermented, pressed, and tucked away in gluten-free Vadai , Hungarian oak barrels .  I had no concept of the intense fun and camaraderie, of the immense quantity of hard work, and of the huge expense this “little” hobby would bring to my life and my husband’s life.

Although I have posted virtually nothing for months, because the vineyard chores hoarded all my free hours this summer, I did bang out a few words along the way to try to capture some of the stages of vineyard management and wine making.  If you don’t mind a bit of back-tracking, I will post some of them over the next few weeks dating the month of the activity.  

A bit of background

Seven years ago, we planted tiny pencil-thin grapevine sticks in our backyard with the hope of beautifying a bare patch of dirt.  85 bare root Cabernet and Merlot sticks filled ¼ acre…two rows of Merlot and four rows of Cab.  From the first day we moved here, my husband longed to look down rows of grapevines when sitting on the deck.  And…make an attempt at wine making one day.

How hard could it be?”

Other people made homemade wine out of a few grapevines on their property.  If you have read any of my previous posts, you already know that question can be dangerous for us.  I guess we epitomize Einstein’s definition of insanity, because it is still our fall back question.   Conversely, that question has caused us to stretch and grow in ways we never thought possible, and for which we are now immensely grateful.

So…on a chilly April morning seven years ago, 30 friends and family members sliced a box cutter through the packing tape of an overnight-ed box.  Bright multicolored sweatshirts dotted the rows my husband had marked. In a couple of hours, non-farm raised people from suburbia planted a vineyard.  What a sense of accomplishment we felt when it was done,  while munching on grilled meats, polenta, and sipping wine from the deck.  Some Italian friends even made homemade ricotta for the best cannoli anyone had ever eaten.   We all marveled,  “That wasn’t so hard, and this after-party is fun!”

Every vine “took” in the ensuing summer. “Yee Ha!  We are on our way!”  Summers two and three, my husband carefully trained the vines to grow on the trellis system.  We watched the vines get big enough to consider harvesting the grapes for a little wine making. 

Year four, we got out the trusty wine manual, called From Vines to Wine, that our neighbor who had been making wine for a few years told us was all we would need to get started.   “Could one book be all we would need? Really?”  That attempt went into the compost pile.  However, we did have the best smelling yard on the street.

Year five, I got a bit of advice from the local wine makers at Mann Vineyard, Sycamore Creek Vineyard, and any other local vineyard, whose wine maker would spend a bit of tasting room time answering my questions.  That batch got bottled, labeled, and given to friends.  Yet…most of it went down our friends’ drains or in Sangria or spaghetti sauce. 

Year six just got bottled.  My husband and I opened our first bottle after we thought bottle shock would be over and gave it a swirl and taste.  “Hmm!  I am actually not going run to the sink and chuck it.”  We took another sip; then ended up drinking the whole bottle one Sunday night two weeks ago.  “Yeah!  It is drinkable.  Not the best Merlot we’ve ever had, but passable.  We are actually making some progress!” We have not yet tried the Cab that was just bottled, because it will still be in bottle shock.  (I will keep you posted when we brave a taste.)

janeiphone pictures 059That brings us to this year.  Year seven.  About April of this year, I was lucky enough to be able to start mentoring with Ted Medeiros, a Double Gold Medal winner in the San Francisco Wine Competition.  You need to know that this is HUGE.  The San Francisco Wine Competition is the biggest US competition and the biggest world wide…outside of France.  

Since April, Ted has helped me learn how to maximize the flavor in the grapes through vineyard management and has helped me save last year’s aging wine from turning into another grotesque tasting vintage through aging-wine care and maintenance.  All aspects from vines to wines have been addressed.  He is an exacting task master, keeping me working…HARD…too tired and sore each day to contemplate anything but a hot shower.  He is also a positive feedback teacher, which kept me going when I wanted to give up.  Amid the long hours and relentless amount of work, I feel lucky to be learning from a genuine pro. 

Like anything worth learning, my husband and I are finding out that the more we learn the more we need to learn.  We are the type that like to do everything ourselves with a little (okay, a lot) of help from friends and family.  After all….

“How hard could it be?”

Ferrito’s Cannoli Recipe (this is well worth the effort!)

Cannoli Filling

This is a homemade sweetened ricotta cheese stuffed into or put on to just about anything!!!!

Ricotta Cheese

1 gallon whole milk
1 quart cultured buttermilk

Heat to 175 to 180 (no more or it will scald.)
Stir constantly.

When desired heat is attained, TAKE OFF THE HEAT.

Scoop the forming curds into a cheesecloth covered funnel and place in refrigerator overnight to drain.

Makes about 1 quart of ricotta cheese.

MAKING FILLING:

Take sugar and process in food processor for 1-2 minutes until superfine – remove.

2 cups of processed sugar
2 cups of fresh ricotta cheese ( drained overnight at least)
1 tsp of cream
4 tsp of vanilla

Process all of above ingredients until very fine but not over processed, as it will get grainy.

REFRIGERATE OVERNIGHT – this will allow all of the components to meld together.

Then stuff filling in cannoli shells.

Traditional sprinklings on Cannoli are chopped pistachios, chocolate chips(mini), or citron.
A chocolate ganache over the top could be the ticket as well.

Third Time’s a Charm?

Wine Country Living

Name Change

Well, here I am again, wanting to write, wanting to change the focus of this blog, wanting to change the name to reflect that change.  As gluten-free awareness has exploded the last three years, there is less and less need for a gluten-free sleuth.   Expanded, detailed information and research have obsoleted my hard-earned and, many times, painful original research to discover the landmines of hidden gluten.

With the new government regulations of 20 ppm of allowable gluten in foods labeled GF, those of us that are super sensitive or have an extreme case of Celiac disease already know we still have to read ingredient lists even when the food is labeled GF.  For example, teff flour has some gluten in it, but falls under the 20 ppm of gluten allowed by the FDA.  One day of eating something with teff flour does not affect  me; whereas, consecutive days rip my stomach apart.

While I am not thrilled that the FDA arbitrarily decided on our behalf that any ppm of gluten is ok for Celiac disease and gluten intolerance, the new labeling guidelines at least point me in the right label-reading direction, saving me time in the grocery store.  For that, I am thankful.

So…my daily focus has swerved to GF Wine Making and GF Wine Country Living.  The blog name needs to reflect this new direction.  After this entry, I will be changing my name to GF Wine Country Living. Again, I hope I do not lose any of you, but in case I do, the new name will be the following:

GF Wine Country Living.

www.gfwinecountryliving.wordpress.com

Last time I changed names, you did not have to do a thing.  WordPress automatically carried you along.  Hopefully, this third name change will be “the one.”  Thanks for your loyalty, and stay tuned for a new, fun focus.

 

Grabbing-a-Bite-to-Eat Survival Kit

First, I hope you will forgive my five month hiatus from blogging.  A dear family member “passed.”

The other night, as I threw my three “must haves” in my purse running out the door in anticipation of grabbing a bite to eat somewhere in town, I realized how prepping for and anticipating potential problems when eating out had become second nature.

Usually on a spur of the moment decision to go out, my husband and I have no idea where we will end up.  We decide what types of food we want as we drive; then, cruise our local haunts to see which is the least crowded.  While I love this type of spontaneity, it can present challenges for a Gluten Intolerant diner.

Never fear, I have developed a simple three product survival kit:

1. A tiny container of GF salad dressing, because salad dressing can be a land mine of hidden glutens.    I get these wonderful little containers at Bed, Bath, and Beyond. www.bedbathandbeyond.comsalad drssg bottleWith three filled at all times in the refrigerator, each with a different type of GF salad dressing,  I can easily grab the one I want  in a split second.

2. A small bottle of GF soy sauce…in case a sushi attack drives us into a sushi bar;  (why eat sushi if you can’t dip it in thesoy sauce
soy sauce/wasabi mixture?)  Just found out last night, that our local sushi bar carries GF soy sauce.  Isn’t it wonderful how easy it is getting to eat out and how the new awareness of GF limitations and needs have infiltrated the restaurant industry?  That said,  I still bring my jar of GF sauce soy in my eating out kit in case we end up at the other sushi bar in town, which does not have GF soy sauce. Although I could put the soy sauce in one of the above plastic containers from BB &B, it can leak a bit if the liquid is as thin as soy sauce.  To be safe, I stick with the regular, non leaking soy sauce jar.  Don’t want to ruin another purse. www.san-j.com

3.  A slightly toasted hunk of my favorite GF baguette…for slurping up that amazing pre-dinner olive baguetteoil in Italian restaurants.  For some reason, watching everyone else at the table dip bread in olive oil and not being able to participate can make me nearly melt down.  It is one of those trigger points where I can instantly flip into self pity over being gluten intolerant.  But hey, I have solved it by pulling out my baggie filled with a piece of safe GF bread.  Then, the only thing I am fanatical about is to make sure I have my “own” plate or little bowl of olive oil, so I can eliminate all cross contamination by the wheat-bread-dippers at the table.  Who really likes sharing, anyway?  The baguette is a must-have at Greek restaurants for hummus and  baba ganoujs, too. www.againstthegraingourmet.com

My mottos are Do Not Get Left Out;  Do Not Stay at Home;   Get Prepared and Go!

Sure,  non GF people do not have to think ahead, plan ahead, or pack ahead to simply grab a bite to eat, but accepting, developing, and incorporating these simple tasks into my life has allowed me to embrace a normal, rich, fun life, instead of  shrinking into limitations.

So…go out and have fun (with a little preparation.)