Join us on Wednesday, July 19th, 5:30 – 7:30 pm. at the Pinecrest Bibibop.
https://bibibop.com/locations/pinecrest/
Place your order, gather your tray of goodies and meet us outdoors on the patio (if weather is not conducive to patio dining we’ll meet up indoors).
RSVP here to help us know who’s coming
Heinens
Check out the new addition to the gluten free freezer items at Heinen’s!
We were having a pizza bagel craving so picked up a package of these lovely O’doughs and created our own for a Saturday afternoon treat!
AND THEN, share your comments/pics of your creations from your batch of bagels!
gf pasta
Ever since I found Jovial Foods pastas in our local stores they have been my go to for all things (dry) pastas. I was literally dancing in the aisle at Whole Foods (University Heights) this week when I saw the end-cap display of Jovial with a NEW PASTA CUT/SHAPE!!! Mafalda!
And check our their web page for other pastas and gf culinary innovator options like the small stars rice pasta – Stelline
Celebrations are in order. Life is full of so many small moments of JOY!
https://www.celiacproject.com/the-podcast/
AKA………2 Guys Talking Gluten Free
Since 2016, Michael and Cam meet up each week to discuss issues surrounding CeD (lifted this abbreviation from one of the recent on-line conferences/symposiums) You can find the episodes at their website as well as at your favorite app – Apple podcasts, Spotify etc……
Why? What? Where? When? How? These questions and more are addressed by the hosts, their guests, and other contributors. Some of the guests are fellow CeD folks, some are NCGS, other autoimmune folks for whom the g-f diet is a remedy, doctors, dietitians, support group facilitators, service dog trainers, chefs and more!
There are currently 370 episodes. I started listening in at #1 and in the past month have listened to the first 80 episodes. Here’s some of the things I learned that I had not known before – even after reading numerous research documents and website searches for over 16 years diagnosed and following a gluten free diet……
What does gluten withdrawal feel like? Mar 29, 2011. posted at beyondceliac.org
When gluten is withdrawn abruptly from the diet, certain susceptible individuals may experience a wide range of withdrawal symptoms, including, but not limited to, nausea, extreme hunger, anxiety, depression and dizziness.
What happens when you cheat on the gluten free diet? Info edited from the post of May 2019. posted at glutenfreeliving.com
You will NOT feel well! PLUS, you will continue to experience withdrawal if you are susceptible to that. see above note
You will not feel well!
Your system will be in a constant state of battle . You set off inflammation throughout the entire body. Inflammation affects every aspect of the body and is particularly difficult for the areas that have been the most stressed.
You prolong gut recovery!
Damage to the intestinal villi cannot be healed, cheating prevents individuals from absorbing essential nutrients. Since 70 percent of the immune system lies in your digestive tract, gut health needs to be a priority, not an afterthought.
You may lose support!
Friends and family are less likely to support you if they see you cheating. Why should they bother preparing gluten-free food or frequent restaurants with gluten-free menus if, in the end, you are going to eat whatever you want? A support system is vital to your success, so don’t let them watch you fail.
You could develop cancer!
According to a 2013 study conducted at Columbia University Irving Medical Center, noncompliant celiac sufferers (cheaters) with unhealed small intestines have a higher risk of developing lymphoma (a type of blood cancer). “Celiac patients with persistent villous atrophy—as seen on follow-up biopsy—have an increased risk of lymphoma, while those with healed intestines have a risk that is significantly lower, approaching that of the general population,” said Dr. Benjamin Lebwohl, MD, MS.
And a special thank you to my dear fellow CeD friend Diane for sharing the Celiac Project Podcast with me.
There is also a Celiac Project documentary, created by Michael, for which our group will sponsor a watch party in the future for everyone interested in attending.
There are so many other things I’ve learned and am studying further after listening to the 2 Guys Talking gluten free. I’ll be posting more in the weeks ahead to share but for now – signing off.
This is how we support each other, create a connection, and advance education!
Ingredients
1 pie crust, rolled and unbaked – can purchase a frozen crust and do the recipe in a pie pan or use the recipe in the post for Extra-Flaky Piecrust
1/4 c olive oil
2 leeks, thinly sliced
3 medium Yukon gold potatoes, scrubbed/sliced thin
3 medium Russet potatoes, scrubbed/sliced thin
salt and pepper to taste
½ c cheese – I like either Gruyere, Feta or Cheddar
Process
Preheat oven to 425
Line baking sheet with parchment
Transfer pie crust to parchment
In a saute pan, heat 1 T olive oil and saute leeks until tender
Transfer leeks to a bowl and set aside.
Add 2T olive oil to a baking pan or sheet pan, arrange the potatoes in the pan slightly overlapping.
Season with salt and pepper, drizzle 1 T additional olive oil over the potatoes
Roast potatoes, 400 degrees, for 15 – 20 minutes until they are tender
Do not overload the pan with the potatoes,
small batches will prevent steaming and allow for some browning.
Transfer the potato slices to a platter to hold while continuing to cook the rest of the potatoes in batches adding additional oil as needed.
When all the potatoes are cooked assemble the galette alternating scallions, potatoes and cheese on the pie crust finishing the layers so that the final layer is potatoes.
Leave a goodly inch of pastry dough along the edges to allow for folding the dough over the layered items.
Roll the edges of the dough up over the edge of the layered potatoes.
Bake 45 – 55 minutes
