The Multiple Food Allergy Life

This is an area that is very near and dear to me. My son and I both struggle with this. It is a detailed challenge that just seems to keep evolving with time. No matter how down pat you seem to get it, there is always the risk of a brand changing manufacturing processes or ingredients without any warning or label updates. Whenever you do see a new label on a familiar product you inwardly panic and scan the ingredients list for changes. At times, it comes down to trial and error and you have to take a chance to see if you will react allergically or not.

This is the reality of my everyday life. And the reality of millions of others who deal with multiple food allergies on a daily basis. 

Avoiding gluten used to be my biggest challenge, and then food allergies hit. It is like a curve ball being thrown at you while you are still trying to catch the last ball. It is like you are caught in between two pitchers, and they are both throwing towards you simultaneously. Never a moment to rest and lay down your defenses. Never a day that you can "cheat". Never an option to simply go out for dinner. 

That's multiple food allergy reality.

For caregivers as well as the one who is allergic, it can be a source of frustration, anxiety (rightfully so), and exhaustion.

But how do we handle this constant reality in a world full of exposure to allergens? Cleaning products, hand sanitizer, air fresheners, medicines, food packaging, foods, drinks, etc. There are SO MANY ways to get into allergens.

Going to the grocery store where everything has been "sanitized" requires avoiding touching carts which have residual corn from cleaners or wipes. A constant thought in the back of the mind about what is on the packages knowing that so many people fail to wash their hands after eating, or use hand sanitizer thinking it is "clean" when in reality it is loaded with chemical toxins and corn derivatives. Being careful not to stand to close to someone who may be wearing hand sanitizer so as to avoid getting asthma from it. And I could go on and on...

Later at home the challenge continues. Washing hands or even showering upon returning home helps prevent some exposures. Then there is avoiding eating any food without first rinsing off the package. For instance, cheese packages, canned goods, and so much more.

The reality follows you everywhere. It goes with you to the doctors office, to church, to family gatherings, to birthday parties, to the post office, the library, or any other place you may go, even the Emergency Room. Your life at times feels dictated by this reality. 

But the truth is, a multiple food allergy sufferer or caregiver is a special kind of strong person. Someone who is always carrying a load but refusing to bend. Constantly protecting, providing comfort, and experiencing close calls. This special kind of person is a great source of inspiration to many out there who face smaller battles on a daily basis.

You never know who is watching you push on, and wondering if they can do it, too. 

You may be one of those multiple food allergy warriors, and you are reading this right now thinking, "Yup, this is so true." Just remember you are stronger, you are braver, and you have what it takes to continue pushing on!

A fellow Multiple Food Allergy Warrior,

~Gluten Free Em

Since 2012, Em has been blogging about the Gluten Free diet, and multiple food allergies. Her recipes and words of encouragement have brought hope to many on this journey. You can get your copy of her cookbook, "Cooking Gluten and Corn Free with Gluten Free Em" on Amazon here:

Gluten Free Bison and Pepper Jack Stromboli

Next time you have leftover steaks sitting in the fridge, and you are wondering what to make with them....try stromboli!

About 2 cups of leftover bison steaks chopped finely.

1 jar of Newman's Own Mild or Medium Salsa.

1 pound of pepper jack cheese grated or cubed.

Fresh oregano leaves chopped finely.

Any other toppings your heart desires 😀!

To make the crust, mix 2 cups of freshly milled brown rice flour to a medium mixing bowl. Add 1 teaspoon of baking soda. 3/4 teaspoon of salt. Mix well. Add 1 1/2 - 2 cups full fat high protein Greek yogurt. (We use Oikos) Add 1/4 cup extra virgin olive oil. Mix well. The dough should be moist and all the flour incorporated into the dough. Adjust yogurt amount to get this result. Take half of the dough and place it on a piece of parchment paper. Add another piece of parchment paper on top of the dough to prevent sticking to the rolling pin. Roll it thin to about 1/4 inch or less. Like the thickness of pie crust. Remove top piece of parchment paper. Fill one side with half of the toppings leaving room on the edge for the dough to be sealed. Then fold the other half of the dough over as a lid sealing the edges by pinching them together. Cut two or three vents on the top of the stromboli with a fork.

Repeat for remaining dough. Transfer both stromboli to an unglazed stone leaving the parchment paper under them, and bake at 425° for 20-30 minutes or until golden brown.

Cool for a few minutes before cutting and serving! Enjoy!

Have a Happy, Healthy, Gluten Free day!

~Gluten Free Em~

Stir Fried Veggies-- a Light and Easy Meal for Anytime of the Day!

 

How about some stir fried veggies to get your morning started, or for anytime of the day, really! Healthy oil, fiber, and vitamins! #glutenfree #cornfree #legumefree #nutfree #annattofree #carrageenanfree #dairyfree #eggfree #veganrecipe

Feeds two. (Or one if it's me ) Multiply it by 3 for a family of 5.

3 large organic golden potatoes peeled and diced

2 large organic carrots peeled and sliced

1 small yellow organic onion diced

About 3 tablespoons of extra virgin olive oil

1 1/2 cups of frozen organic broccoli florets

Combine everything but broccoli in a medium nonstick skillet. Cook until the potatoes start to brown, then add broccoli. Cook until slightly browned. Sometimes I toss in 1/4 cup roasted pumpkin seeds as well. Then serve!

Enjoy!

If you try this, let me know how you liked it!

Scalloped Potato Casserole Em Style

3 pounds of organic red potatoes peeled and shredded

1 small onion shredded or diced very small

2-3 tablespoons of fresh organic oregano leaves chopped

Salt

1/2-1 pound of cheddar cheese (white cheese that is annatto free)

1-2 cups milk

2 tablespoons extra virgin olive oil

Shred potatoes and onions to resemble hash browns. Oil the bottom of a 13x9 glass-baking pan. Spread the potato and onions in the pan evenly. Add oregano evenly throughout. Salt well… as the potatoes will soak up the salt and may need more than normal. Add milk over top. Shred the cheese and distribute evenly across the top. Bake at 350° on next to the bottom rack for about an hour or until the potatoes are softened and the cheese is browned. Let it set for a few minutes before cutting and serving. Enjoy!

Have a Happy, Healthy, Gluten Free day!

~Gluten Free Em~

Em Kennedy

Copyright 2020

For a Downloadable/Printable PDF version of this recipe, please click the Paypal buy now button below! (Only $1.99 and you can add it to your recipe collection!)

Gluten Free Em’s Favorite White Bread

This bread takes a little effort, but is worth every bit of it! Fresh out of the bread machine it has a moist texture and is great for sandwiches. Of course, after a day or two it dries out and gets crumbly like all homemade bread. That is never a problem in my home though, because we eat it all up in one day!!!

Shopping list:

Eggs

Milk

Sugar in the Raw (Or brown, or white will do.)

Apple cider vinegar

Salt

Honey (Raw honey if possible)

Olive oil

White rice flour (Bob’s Red Mill is the brand that I recommend on all the flours except brown rice.)

Brown rice flour (Freshly milled using a Wondermill is how I do it.)

Tapioca starch

Potato starch

Almond meal

Active dry yeast (Make sure it says it is gluten free)

If you don’t have a corn allergy, you can also purchase xanthan gum and use a small amount, but it is not required. It does give it a more elastic texture, which makes it that much closer to the white bread you are used to. I personally do not use it any more.

If you have a bread machine:

Mix together…

2 whole eggs plus 2 egg whites

1 cup milk

1 teaspoon apple cider vinegar

3 tablespoons  Sugar in the raw (or brown sugar)

1 teaspoon salt

1/3 cup of olive oil

2 tablespoons honey

Break up the yolks with a fork and add honey to the bread pan covering the paddle thoroughly with honey. Pour in liquid mixture.

Add dry ingredients…

1/2 cup brown rice flour

1 1/2 cup white rice flour

3/4 cup tapioca starch

3/4 cup potato starch

1/4 cup almond meal

2 teaspoons of yeast/ or one packet

Set bread machine on basic with medium crust and don’t forget to scrape the edges to ensure all dry ingredients are mixed in to the batter.

Without a bread machine:

Mix the same liquid ingredients with a mixer until the eggs are frothy. Slowly add dry ingredients, scraping edge of bowl to mix thoroughly. Transfer to a greased and floured loaf pan leaving at least an inch space at the top of the pan for the dough to rise. (Can be divided into two smaller loaves if desired.) Heat oven to 200°, then turn off. Place pan with dough into the warm oven to rise. In about an hour dough should be nearly doubled. Gently press the top of the loaf until it deflates slightly. Let rise again for 1 hour. Bake at 325° for roughly 45 minutes, or until top is very dark and toothpick inserted in the middle comes out clean. Baking time will vary based of your oven.

If you don’t have a bread machine and are serious about going gluten free—Do yourself a favor and Go GET ONE! They save you time, effort, and money. They make the bread much better in texture and taste, not to mention nutrition from fresh ingredients. You will be happy you did!

~Em Kennedy~

Copyright 2016

For a Downloadable/Printable PDF version of this recipe, click the Paypal pay now button below!

Gluten Free Em's Favorite Brownies

www.glutenfreeem.com

2 cups freshly milled brown rice flour

1/2 cup almond meal

1/2 teaspoon baking soda

3/4 teaspoon salt

1/4-1/2 cup cocoa powder (for richer brownies add more)

2 eggs

1 cup sugar in the raw (or white sugar)

½ stick of butter

1 teaspoon vanilla flavoring

1 ½ - 2 cups Greek yogurt

Sift together dry ingredients, or at least stir well. Cream together butter and eggs. Add sugar, vanilla flavoring, and Greek yogurt mixing well. Stir in dry ingredients. Batter should be thick but moist. Adjust the amount of yogurt accordingly so that dough is completely moist.

Line a baking pan with parchment paper, or butter and flour. Bake in 425° oven till toothpick inserted in the center comes out nearly clean. Don't over bake! Enjoy!

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Em's Gluten Free Biscuits

2 cups of freshly milled brown rice flour

1/2 teaspoon baking soda

1/2-3/4 teaspoon salt

1/2 stick of butter (1/4 cup)

Around 2 cups whole milk Greek yogurt

Preheat oven to 425°

Mix dry ingredients together well. Cut in butter until the size of small peas. Add yogurt until all flour mixture is moist and coming together to form dough. Gently form into balls containing about 1/8 of a cup of dough each. Place them in a parchment paper lined 13x9 glass baking pan. Bake at 425° until golden brown. (About 25-30 minutes) This makes approximately 12 biscuits. Don't overwork the dough and they will be amazing!

(Tip: The higher the protein content of the yogurt, the better the biscuits will turn out. For best results, use a yogurt with at least 20 grams of protein per serving.)

To purchase Em's cookbook with this recipe in it, click here: 

Southwest Cabbage Roll Soup with antelope

You will need:
1 head of green cabbage
6-8 medium potatoes
1 large onion
1/4 cup olive oil
1/2 head of cauliflower
salt to taste
3/4-1 pound ground antelope (or other ground red meat)

Cut the core out of a head of green cabbage, boil till the layers separate easily (only a few minutes) Transfer the cabbage leaves to an ice water bath.

Peel, and finely dice 6-8 medium potatoes. Dice one large onion. Cover the bottom of a large pot in olive oil. Place 3/4 of the onion into the oil. Cook on medium high till half cooked. Cut 1/2 a large head of cauliflower and throw into the pot with onions and oil. Stir often. As the onions just begin to brown, add 3/4 of the diced potatoes into the pot. Slice and add in the middle piece of the cabbage where the leaves were too small to stuff. Salt well. Add water to make a soup base. Simmer while you make the cabbage rolls.

Mix 3/4-1 lb ground antelope (any ground red meat should do if you can't find antelope), add the remainder of the onions and potatoes and mix well. Cut the stems of the leaves down to 1/4 inch so they bend easily. Stuff the cabbage leaves with about an 1/8 of a cup of meat mix and roll them up, not forgetting to tuck in sides as you reach halfway while rolling.

Add the rolls to the soup base. Be sure to place them flap down so they will stay closed while cooking. Do not stir once rolls have been placed in soup. Cover and simmer for 45 minutes to an hour.

Serve for a hot comfort meal on a cold fall day! Enjoy!
~Gluten Free Em~

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I'm Hard at Work on Something Fabulous!

I am sorry that I haven't been posting much lately...

But I have been working on some amazing research that will no doubt make a huge difference in my life and the lives of many who are also gluten free! 

Finding healthy sources of nutrition that won't set off a reaction can be daunting and sometimes seem impossible...but with knowledge, there is hope!

I still have a ways to go in this research, but I do hope that you will bear with me as I spend less time on this blog and more time in the books... as I am currently working on a new book that will discuss the different nutrients that our bodies need to work properly and the various food options for obtaining those nutrients.

The idea behind this book is to offer those of us on a limited diet new ideas for ways to maximize our nutrient intake without making ourselves sick with a food our body reacts to.

Please stay tuned for updates as the work progresses... and for new posts, because I am first and foremost a blogger at heart!

Have a Happy, Healthy, Gluten Free Day!
Em Kennedy

Why I am Gluten Free Em

Here at Gluten Free Em, we are striving to promote awareness of three major health issues...Gluten Sensitivity, Food Allergies, and Celiac Disease. They are not the same thing, each one is a different issue, but they all involve what you eat, wash with, put on your skin, etc. There is a big need out there for awareness to these three health problems. So many people think that avoiding a certain food just means you are picky. Well, sometimes people do avoid foods for those reasons, but those with these three health problems are avoiding certain food to STAY ALIVE! There is such a big difference!

Let's break each one of these issues up into more detail for you:

Gluten Sensitivity is a term used to describe a health problem where upon ingestion of gluten, or anything cross-contaminated with gluten, the person becomes very ill. Digestive problems, forceful vomiting, itchy or burning rash, brain fog, trouble thinking and remembering, anxiety, depression, failure to thrive and grow (for children), and much much more are all possible symptoms of this issue. It can be related to a delayed food allergy, a insufficient amount of digestive enzymes, or even undiagnosed Celiac Disease.

Celiac Disease is an autoimmune reaction to ingestion of even the tracest amount of gluten proteins (found in wheat, rye, barley, oats, etc) where the body will actually attack itself causing damage to the small intestine. This creates a big problem as nutrients are unable to be absorbed properly due to the damage. It carries much of the same symptoms of Gluten Sensitivity.

For more information on Celiac Disease please visit celiac.org.

Food Allergies are when upon ingestion of a particular trigger food, the allergic person has an allergic reaction (which may be life threatening). This is an immune response brought on by a certain food. The symptoms range from digestive distress to hive, itching, rash, headaches, swollen mouth, tongue or throat, asthma, and even a life threatening situation called Anaphylaxis which can be fatal. There are many more symptoms of an allergy, these are just a few of the most common.

Please visit foodallergy.org for more information on food allergies.
So to sum up this post, if you don't already understand about these health problems, learn as much as you can! You may be able to spread awareness by wearing one of our products as well. Remember: knowledge saves lives, and every life is precious!
Have a Happy, Healthy, Gluten Free Day!

~Gluten Free Em~

Apple Pie, Em's Way...

When I was 12, my mom taught me how to win the heart of a man...She taught me how to make apple pie! At the age of 13 I had already personalized my recipe for traditional apple pie, and at a silent auction fundraiser, one of my pies sold for $75!!! Of course, I was thrilled and amazed...the man that bought it had tasted my pie before, so I was hoping he really did like it.
Then, one day I learned I had gluten sensitivity... no more pies the way I used to make them. It was a hard fact to swallow. "Oh, well that's only one ingredient I have to change. I can find another flour to substitute", was my attitude. Months later, I found out that the swelling in my throat was related to food allergies...multiple food allergies. So many that I had trouble keeping up with the list. Over the years I have developed more...no more cinnamon, no more egg, no more corn, and on and on we could go... Does that mean I would give up on making a good apple pie? No Sir! One flop after another did dishearten me, and I wouldn't dare brag about my pies anymore. But finally the other day, something went right! I do hope it continues to go right! It's still not perfect, but it I was happy with it. In effort to preserve my creative compilation of recipes, I post them here. So, here is my newest: Apple Pie, Em's Way...
This pie is #glutenfree #cornfree #carrageenanfree #cinnamonfree #nutfree #dairyfree #gumfree #legumefree #annattofree #allergenfriendly #eggfree #organic #preservativefree #noaddedsugar

Apple Pie, Em's Way
You will need:
About 3 pounds or so of organic apples. I prefer Gala and Fuji combined.
1 1/2 or so of a cup of freshly milled brown rice flour. ***
1/2 teaspoon of Arm and Hammer baking soda.
1/2 teaspoon David's Kosher or other un-iodized salt that contains nothing but salt.
Somewhere around 1 1/2 cups of organic unsweetened applesauce. (I use Fresh Thyme or other store brand that does not contain any ingredients except apples.)
1/4 of a cup or so of California Olive Ranch extra virgin olive oil.
Clear Pyrex pie pan.

Preheat your oven to 425 degrees. (Not necessary if using a toaster oven.) Peel, core, wash, and slice apples into quarters. Boil the apples with a small amount of filtered water until they are fork tender. Slightly mash with a serving spoon. Set aside for later. Mix flour, baking soda, and salt together, then add applesauce and 1/8 of a cup of olive oil. Mix well to combine. Add more or less applesauce to make a wet dough that easily spreads with a spoon. Add the other 1/8 of a cup of olive oil to the bottom of the pan spreading it out gently. Spread 2/3 of the dough into the pan bringing it about halfway up the sides and covering the entire bottom with about 1/4 inch dough. Add the slightly mashed boiled apples to the center of the pie, leaving about 3/4 of an inch of dough around the edge uncovered. Mound up to desired thickness. Add 1/4 of a cup or so of flour to the remainder of the batter making it workable. Taking about one tablespoon or so at a time, gently work it flat with your hands and place on top of the pie. Lay enough pieces to cover most of the top of the pie, leaving a few vent holes. Bake at 425 degrees until the bottom and sides are browned. This is one reason I prefer to use a clear pyrex pan, so I can see the bottom. It takes somewhere around 30 minutes. Watch carefully that it doesn't overcook. Let the finished pie sit for a few minutes before attempting to serve or it will fall apart if it is too hot. Enjoy and don't forget to leave me your comments on how it turned out for you and your family!

*** I freshly mill my flour using a Wondermill. I use a 1:1 ratio of organic long grain brown rice, and organic brown basmati rice. Both are Lundberg brand.

For a printable PDF download of this recipe, click on the Paypal buy now button below! Happy Baking!

A Gluten Free, Allergy Free Fall

When thinking of Fall, I really start to think about all the years I remember going to bonfires with our family and friends... hotdog roasts over an open fire...toasted marshmallows and S'mores... hot chocolate...and pumpkin pie! My mom made some really good pumpkin pie...and as a teenager, I could make a mean apple pie myself. (Actually, one of my pies sold at a fundraiser auction for $75 when I was 13! Crazy? I thought so, too.)
Well, a lot of these cool memories are over for me because of my allergies. But what about my gluten sensitive children? Will they ever experience these kind of memory making traditions? Will my son with a corn allergy ever get to taste a marshmallow? These are just a few of questions that run through my mind this time of year.
The key to success in this area is hard work and creativity! Many traditional recipes can be reproduced into a gluten free copies! Yes, they may have a slightly different texture, but it can be done. :) Fortunately, for those who are just avoiding gluten there are many premixed flour that work beautifully as substitutes.
For those of us with food allergies as well as gluten sensitivity, substituting is a little more complicated. Mixing your own flours becomes a necessity. Potato starch, tapioca starch, and freshly milled brown rice flour is my go to for legume free, corn free, nut free, gluten free, and gum free flour.
Do you have a favorite flour mix that you use as a substitute? Do you buy it pre-mixed, or mix it yourself? What is your favorite fall recipe? We would love to hear from you! (And it would be a chance for you to show off your gluten free skills!)
Have a Happy, Healthy, Gluten Free day!
~Gluten Free Em~

What is Celiac Disease?

As you may have already noticed, many of my posts are to educate and spread the word to the world that Celiac Disease is real! Many people in this world suffer from Celiac Disease and simply don't know the reason for their baffling symptoms... The reason is, lack of knowledge among medical professionals, and people just accepting their symptoms instead of seeking help. Take time to educate yourself and others on the symptoms of Celiac Disease, and Gluten Sensitivity!!! It could be life changing...and dare I say, Life Saving!

Some symptoms listed by the Mayo Clinic....

• Anemia, usually resulting from iron deficiency
• Loss of bone density (osteoporosis) or softening of bone (osteomalacia)
• Itchy, blistery skin rash (dermatitis herpetiformis)
• Damage to dental enamel
• Mouth ulcers
• Headaches and fatigue
• Nervous system injury, including numbness and tingling in the feet and hands, possible problems with balance, and cognitive impairment
• Joint pain
• Reduced functioning of the spleen (hyposplenism)
• Acid reflux and heartburn
• Diarrhea
• Constipation
• Weight loss
• Irritability
• Short stature
• Delayed puberty
• Neurological symptoms, including attention-deficit/hyperactivity disorder (ADHD), learning disabilities, headaches, lack of muscle coordination and seizures

These are only a few of the possible symptoms...Some experience little to no symptoms, but experience serious results many years down the road. Spread the word about Celiac Disease!!! Gluten Free is not just a FAD, it saves lives.

Be Positive About Your Diet

Have you ever felt like you were in this Gluten Free thing all alone? I get that way sometimes, but in reality we are part of a huge Gluten Free Family! All over the world there are others like us who have a limited diet because of health reasons. The "poor me attitude" is easy to acquire, but it only brings with it depressing thoughts, so be careful not to fall prey to it's trap!!! If you are struggling in this area, consider joining social media groups with others who are gluten free, or perhaps finding out if some of your neighbors are gluten free. Just communicating with others who deal with the same struggles can be all it takes to encourage and uplift us. We are doing the right thing in taking care of our bodies. We are not fad dieters, we are trying to stay healthy.
Believe in yourself! You are awesome! Hold your head up high, you deserve to feel good about yourself!
Live Happy, Healthy, and Gluten Free!
~Gluten Free Em~

Our new line of T-Shirts promoting Celiac Disease, and Gluten Sensitivity Awareness

Please check out our new T-Shirt designs to speak out for those of us who suffer when exposed to gluten. Celiac disease, Gluten sensitivity, and Food Allergy Awareness is what we are aiming for. Please consider partnering with us by buying and wearing one of our t-shirts. We must stand up, speak out, and let others know that "For some of us, Gluten Free is not a fad, it is not a fraud, it's a necessary way of life."

"Have a Happy, Healthy, Gluten Free day!"
~Gluten Free Em~

Lemon Thyme for Relief from Congestion

Lemon thyme is one of my favorite herbs. It has soooo many uses, but I will only take time to mention a few. The most powerful use of this fragrant herb is relief from chest congestion. We grow this wonderful herb in our garden every year and dry some of it for use during the winter months when colds and flu seem to be everywhere. Because of its awesome antibacterial, anti-fungal, and antioxidant properties, it is very useful when fighting a respiratory infection of any type. Simply boil a few cups of water, put some fresh or dried lemon thyme leaves in (I use about 2 cups water to 1 tablespoon of thyme), let it seep till the water starts to change color. Add a teaspoon or so of raw local honey, then sip on it to relieve congestion. Also adding it to a big pot of boiling water, and then placing a towel over your head to create a steam tent, you can breath in the fumes and find amazing relief! It opens up and moisturizes the lungs. It is my go to for asthma as well.
Another way to use this herb that is very beneficial is for anxiety or tension relief. Feeling tense can come and go, but when it prevents you from sleeping, or gets so severe that your stomach feels funny, maybe it's time to do something about it. Don't worry there are many things you can do that can relieve tension without taking a drug. I personally have tried and found it to be true that the oil from the leaves of a lemon thyme plant can relieve tension. Just take some fresh leaves off of your plant, crush them between your fingers until the oil is released, and then rub the oil behind your ears or where ever you can smell it. I like to use it behind my ears as my ears are usually related to the feelings I am experiencing. It has calmed vertigo for me several times, relieved nausea, and calmed me down. I am sure it can be used in more serious ways if purchased as an essential oil, but I have not as of yet needed to try it in that way.
Of course, the most logical way to use this powerful herb is to season or enhance food dishes. I love the lemony taste it gives, as I am allergic to lemons themselves and can not enjoy them. I have personally used it to season fish, lamb, and several vegetable dishes. It has a mild peppery taste with a citrus hint. It smells so much like lemon that you may be fooled at first. It works well with seafood.
This herb can also be used to thin blood, fight yeast infections, lower blood pressure, regulate blood sugar, relieve indigestion, relieve bloat, encourage digestion and elimination, and treat sinus infections. Seriously, there are soooo many ways to use this wonderful herb. If you haven't yet, you should consider adding it to your indoor or outdoor herb garden!
Here's to the medicine God created--natural herbs, food, vitamins, and minerals.
Have a Happy, Healthy, Gluten Free Day!
~Gluten Free Em~

Nature's Substitute For NSAIDs (also known as...Ibuprofen, aspirin, Motrin, etc.)

You've been doing some research. You found that heavy use of medications can wreck your body. You learned it can create more disease down the road, but you are desperately trying to treat your high blood pressure, headaches, joint pain, etc. You know there must be another way than popping pill after pill. Just look at the list of possible side affects on the label. I'm telling you what you already know...you need other options! So what do you do? You can't function properly without some kind of relief!
There are so many options out there, even for people like me who have multiple food and chemical sensitivities! I stopped taking NSAIDs like Ibuprofen, aspirin, Motrin, and all their off brands when my body decided after 10 plus years of regular use that it wouldn't except it anymore. I used it for crippling menstrual cramps, severe headaches, joint pain, swelling, low grade fevers... I used it at least 7 days out of the month but usually much more. At that point in my life, I began to have swelling of the throat and difficulty breathing anytime that I tried to take it, so I quit.
Out of desperation I looked for other things to help with the pain. Thank God, I came across some information that told me garlic in its raw form taken orally can lower blood pressure, block pain, reduce inflammation, kill bacteria and viruses, and thin your blood. At first, I was skeptical. I mean, like, everyone uses it to cook with, but can something so little really have such a powerful affect? All I had in the house at that time was dried garlic powder. It didn't do the job, just left my breath smelling worse than ever. But I wasn't ready to give up just yet. The next payday, when we went shopping, I picked up a bulb of fresh raw garlic. That night, I tried it as my headache was worse than ever. I minced some up and put it on a piece of buttered gluten free bread...The results were amazing!!!! Not only did it help the headache, but I slept better then usual that night (probably because it lowered my blood pressure).
For the last 7 years, this has been my go to for pain relief. It also helps with congestion if you are fighting a cold or asthma. The only side affect that can sometimes be a problem is it lowers my blood pressure. (I fight with chronic low blood pressure anyway.) And of course, the bad breath. :) LOL. Which can be fixed with peppermint oil, or chewing gum.
Are you tired of popping pills for high blood pressure, headaches, pain, and swelling??? Give garlic a try! (If you are currently taking medication for blood pressure, start with a small amount of garlic to see how your body responds. Your medication dosage will probably need reduced, but always consult your doctor first as it must be done gradually.)
I am not a doctor...this is for informational purposes only, and I can not be held responsible for any adverse effects caused by consumption of garlic.
~Gluten Free Em~

Ginger The Natural Remedy For Tummy Trouble

One thing all of us gluten sensitive people have in common is tummy trouble. Belly pains that can cause you to double over, acid reflux, nausea, bloating....
It's true, we have touchy tummies. Even the smallest trace of gluten can leave some of us feeling really bad for weeks.
How do you treat this problem without medicines that further upset our sensitive body chemistry? Well, long before medications were developed, back when life was simpler, there were herbs and spices used as medicine. God designed the perfect solution to tummy trouble when He created ginger!
Ginger is a strong spice, when consumed raw it acts as a natural relief for indigestion, nausea, bloat, gas, etc. It is naturally gluten free and can be juiced with other fruits and veggies to make a great anti inflammatory drink! Say bye bye to tummy trouble and hello to relief!  Ginger is my best friend.
~Gluten Free Em~

Applesauce Raisin Muffins Corn, Gluten, Dairy, Egg Free

It is fall!!!! My favorite fall memory has always been my mom's awesome baking spree for Thanksgiving. We would always get a pumpkin or two and she would roast it in the oven until it was soft and then freeze what felt like hundreds of pints size servings of it. (I had to take the bags out to the freezer in the garage. You know, errand running.)
One of my favorites was always her applesauce raisin cake. I loved it! I still love it! I always will love it! But because of my food allergies, I no longer can have it the way she made it, and taught me to make it. I have to substitute, but who cares, I still get to enjoy that flavor!
Here is the most recent recipe I have for the applesauce raisin cake. This one I made into muffins, you know a little less sugar and mess.

Takes only a few minutes to prepare and yields 12 muffins. Preheat oven to 400 degrees. Line a muffin a 12 cup muffin pan with muffin papers. ( I like to use the unbleached ones that I find at Fresh Thyme or Whole Foods.)
1 cup of freshly milled Organic Brown Rice Flour
1/2 cup Bob's Red Mill Sweet White Rice Flour
2 Tablespoons or so of Tapioca flour
3/4 teaspoon baking soda
1 teaspoon David's Kosher salt (any salt should do)
1/2 cup organic seedless raisins
3/4 to 1 cup unsweetened organic applesauce
A few small shavings of crystallized ginger (not a lot or it will be overpowering. We just want to get that spice flavor in there. If you can use cinnamon instead that would probably be better. 1/2 a teaspoon or so.)
2 or 3 tablespoons of sugar in the raw (Or brown, or white sugar. I just like the flavor of the sugar in the raw.)
2 tablespoons of freshly chopped golden flax seeds soaked in 1/3 cup of water. (I chop them in a smoothie cup, but a food processor will work. If you don't have any of these, you can buy the flax already chopped, but be sure to refrigerate it to retain flavor.)
2-3 tablespoons olive oil (The oil must be fresh. If it isn't it will ruin the flavor of the muffins. I use California Olive Ranch Extra Virgin Cold Pressed Olive Oil. It almost always tastes fresh and can be found at Walmart, Meijer, Kroger, and most other places. (Other types of oil will work, but this is the best)
Mix dry ingredient together first, then add applesauce, flax water, and stir with a spoon until completely combined. Do not over mix. Divide evenly between muffin cups. Bake till a toothpick entered into the center comes out fairly clean. About 15-20 minutes depending on your oven.

If you have an egg allergy, corn allergy, gluten sensitivity, cinnamon allergy, or milk allergy this will work for you!
I hope you enjoy trying out my newest recipe, and please share it with your friends and family. Remember, don't be afraid to be creative in the kitchen and mix something up today!
Have a Happy, Healthy, Gluten Free Day!
~Gluten Free Em~

Kirkman Pro Bio Gold

So, the last time I posted we talked about food allergies and sensitivities. Since that time, I have been doing a lot of research and experiments with my own allergies. My biggest experiment is still in the making, and that is, I am now taking a strong hypoallergenic probiotic 2 times a day. Yes, I did say hypoallergenic!!! I have looked for years and finally found one that I can take. Kirkman Probio Gold Probiotics is the brand name, corn allergy, milk allergy, gluten sensitivity sufferers!!!! Check it out here!
Already I have seen a positive improvement in my guts. I am excited to see where this journey will take me!
There is no end to the possibilities that creativity can bring! Don't be afraid to mix up something weird, try something new, or change an old recipe! Don't settle with failure, try again. Don't stick with boring, when you can be fabulous. Keep trying, Keep trying, Keep trying!
Don't let your allergies stop you from living life to the fullest! There is nothing that can stop you if you are determined to keep trying. If you are one of us who sufferer from multiple allergies and find a balanced diet is hard to maintain, then you should probably look into a holistic approach to healing leaky gut. Find an all natural, or holistic doctor near you, and see if they can offer some help. For me it took many years to find any help, but help is out there if you are patient and persistent in looking.
Never give up on your dreams, just let them take a little twist! It will be exciting! Enjoy the ride. Until next time, have a Happy, Healthy, Gluten Free day!
~Gluten Free EM~