Thursday, December 10, 2009

Chocolate Thumbprint Cookies

This recipe was from

Makes 24 2-Inch Cookies

Chocolate Thumbprint Cookies
1¼ cups Gluten-Free Cookie Flour Blend
½ cup unsweetened cocoa powder
½ teaspoon xanthan gum
½ teaspoon baking soda
1 teaspoon cream of tartar
¼ teaspoon salt
⅓ cup canola oil
⅓ cup plain-flavored rice milk
2 teaspoons pure vanilla extract
⅔ cup sugar
½ cup semi-sweet chocolate chips*

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
Combine flour mix, cocoa powder, xanthan gum, baking soda, cream of tartar and salt. Mix thoroughly, being sure to work out any lumps of cocoa powder.
Using an electric mixer set on medium speed, thoroughly combine canola oil and rice milk. Add vanilla extract and sugar. Mix well.
Add the dry ingredients to wet and mix on low speed, scraping sides of bowl.
Scoop out dough by heaping teaspoonfuls and place on prepared cookie sheets, 12 per sheet. Wet hands with a little water and roll dough into balls.
Bake in preheated oven on center rack for 5 minutes.
Put chocolate chips in a microwave-safe dish and melt. This will take about a minute; check chips every 15 seconds and stir. Once chips are melted, set them aside.
Remove cookies from oven. Wet your thumb slightly with cool water and, working quickly, make thumbprint marks in the center of each cookie. Fill thumbprints with ¼ teaspoon melted chocolate.
Return cookies to oven and bake an additional 8 minutes.
Let cookies cool 5 minutes on cookie sheets before transferring to a wire rack.
*Tip: Allergy-friendly chocolate chips are available from Enjoy Life Foods (

Each cookie contains 104 calories, 5g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 52mg sodium, 16g carbohydrate, 1g fiber, 1g protein.

This recipe by Cybele Pascal (, author of The Allergen-free Baker's Handbook (Random House/Ten Speed), was published in the December/January 2009 issue of Living Without magazine.

Gluten-Free Cookie Flour Blend

4 cups superfine brown rice flour**
1⅓ cups potato starch (not potato flour)
⅔ cup tapioca flour/starch

Combine all ingredients. Store in the refrigerator until ready to use.

**Tip: Superfine brown rice flour is available from Authentic Foods ( To make your own, process brown rice flour in a clean coffee grinder.

Thursday, November 19, 2009

Chex Cereal

Chex has been a great company for changing their cereals to gluten free. The Chocolate Chex, Honey Nut Chex,Cinniamon Chex, Rice Chex, Corn Chex, Strawberry Chex are gluten free.It is so exciting that food companies are starting to think about people who can't have wheat/gluten.

You can go to for cool snack recipes. When you get a chance email Chex to thank them for gluten free.

Thanksgiving Dinner Ideas

Stuffing has been a tradition in many families. My family always have stuffing.
Here is the easiest gluten-free stuffing:
1. Take your favorite gluten free bread and chop it into cubes.

2. Put in other ingrediants such as: rasins, cranberrys,celery is what I usually put in it. But experiment and put other GF foods such as figs, corn, etc.

3. pour chicken broth (Swanson). pour just enough to help keep it moist.

3. put it in the oven at 350 degrees or until it is golden brown

A quick and easy pumpkin pie:

1. Find GF cookies that you didn't really like or GF cookies you love and crumble them.

2. pour a little bit of melted butter to help spread the GF
cookie crumbs

3. Open a can of pumpkin filling. Most pumpkin filling is GF, but make sure to read labels and/or call the company. Put the filling in a bowl and pour a small amount of milk until it is easy to spread out on the GF Cookies. You may not even need to use the milk.

4. Put in the oven at 350 degrees until the pie is warm.

These recipes are fast and easy. Just have fun and experiment with GF foods.
There are many crust mixes that are GF. My favorite crust mix is Gluten Free Pantry.

If you are looking for some recipes this site has been my favorite Gluten-Free recipe site. This site is the largest collection of recipes for being gluten-free.
Hope this gives you some idea on where to start for your Thanksgiving dinner.

Gluten Free Turkeys

It is time for Thanksgiving and time to pick the turkey.
1. Butterball turkeys are always on the top of the Gluten Free list.Pretty much all Butterball turkeys are Gluten Free unless they have seasoning on it. They will tell you if it contains wheat. You can call 1-800-butterball for information.

2. Don't use the seasoning package that it may come with. And avoid turkeys with seasoning already on it.

3. Most local stores have gluten free turkeys. Spartan Brand turkeys (Family Fare, D&w) should say if it contains wheat, but again it may say wheat on it, but it could be from the seasoning package so read labels slowly.

4. Costco and Sams Club turkeys should be ok, but again please read the labels slowly and ask the meat department if you are questioning it. Most meat department people don't know what is gluten free so ask for a number to call.

5. Also some turkeys come with a gravy package. The gravy Package is NOT gluten free!! The turkey should be ok, unless the gravy is on it already.

6. Turkeys are NOT gluten free is they are stuffed with non-gluten free stuffing. Ask your family or friends, if they are making the turkey to not put the stuffing in the turkey, unless it is gluten free.

Update on Bostons Restaurant GF Pizza

Their gluten-free pizza crust arrives at the restaurant in sealed aluminum pans. Separate utensils are used in the preparation, knives, cutting boards, etc. Also separate food products are also used – so there is no “double dipping” of sauces, etc., from gluten free pizzas and gluten pizzas. The pizzas are 10” size, about 8 slices. You can go to their parent website,, you can print a coupon for $1.00 off, which is good on any of their gluten-free pizzas. If you enjoyed their pizza, and if you stop in to their restaurant, be sure to mention how much you appreciate having gluten-free pizza available! They are also considering adding more gluten-free menu items in the future. Boston’s is located at 2024 Celebration Avenue, Grand Rapids. Actually, it is located just off the East Beltline in the Celebration Cinema plaza. Their phone number is 616-363-4948 and website

Wednesday, November 11, 2009

Bostons Gourmet Pizza and Sports restaurant

The Grand Rapids restaurant is now serving gluten free pizza and other menu items.
Go to there website and click locations. Pick Grand Rapids.

Come join us at Boston’s for the best food specials in Grand Rapids! In addition to our signature gourmet pizza and pasta, try our outstanding wings, ribs, salads, sandwiches, lunch specials and the best kids menu around. Want to catch the game? Check out our sports bar featuring great daily drink specials, flat screen TV’s and local team memorabilia.

Like dining outside? Enjoy our large wrap-around patio that can accommodate groups of any size. Or if you want to enjoy Boston’s in the comfort of your home, check out our Good To Go! Take Out Menu. Just call ahead, drive up, and we’ll meet you at the curb!

2024 Celebration Avenue NE
Grand Rapids, MI 49525
PHONE: (616) 363-4948
FAX: (616) 363-4815

Reflex Sympathetic Dystrophy

My life has been crazy with a diagnoses of Reflex Sympathetic Dystropy which is a neurological condition that causes severe disabilitating pain in my legs and can even be in my whole entire body. The pain of this disease is said to be worse then cancer pain. I can believe it. I have had ten major painful surgery, but they were nothing compare to RSD pain. I could spend my day screaming in pain. The pain can last 24 hours seven days a week. Strong pain meds don't even touch it. Diludid shots don't even touch it. The pain is a shrap shooting pain with burning that feels like I am on fire. I have been getting nerve blocks every week for six or more weeks. Thoses injections have been a blessing. Everyone with this disease has different things that work for them. Some people take neurotin and that helps them. Broken legs, surgeries, car crashes, and many other issues can cause RSD. My was caused by a hospital error.
This is what I have been dealing with all fall.

Friday, September 11, 2009

The Expense of Eating with Celiac Disease

The Expense of Eating With Celiac Disease
from New York Times

Published: August 14, 2009
YOU would think that after Kelly Oram broke more than 10 bones and experienced chronic stomach problems for most of his life, someone (a nurse? a doctor?) might have wondered if something fundamental was wrong with his health. But it wasn’t until Mr. Oram was in his early 40s that a doctor who was treating him for a neck injury became suspicious and ordered tests, including a bone scan.

It turned out that Mr. Oram, a music teacher who lives in White Plains, had celiac disease, an underdiagnosed immune disorder set off by eating foods containing gluten, a protein found in wheat, rye and barley.

Celiac disease damages the lining of the small intestine, making it difficult for the body to absorb nutrients. Victims may suffer from mild to serious malnutrition and a host of health problems, including anemia, low bone density and infertility. Celiac affects one out of 100 people in the United States, but a majority of those don’t know they have the disease, said Dr. Joseph A. Murray, a gastroenterologist at the Mayo Clinic in Minnesota who has been studying the disease for two decades. The disease can be detected by a simple blood test, followed by an endoscopy to check for damage to the small intestine.

Seven years after receiving his diagnosis, Mr. Oram, who is married and has one daughter, is symptom-free, but the cost of staying that way is high. That’s because the treatment for celiac does not come in the form of a pill that will be reimbursed or subsidized by an insurer. The treatment is to avoid eating products containing gluten. And gluten-free versions of products like bread, pizza and crackers are nearly three times as expensive as regular products, according to a study conducted by the Celiac Disease Center at Columbia University.

Unfortunately for celiac patients, the extra cost of a special diet is not reimbursed by health care plans. Nor do most policies pay for trips to a dietitian to receive nutritional guidance.

In Britain, by contrast, patients found to have celiac disease are prescribed gluten-free products. In Italy, sufferers are given a stipend to spend on gluten-free food.

Some doctors blame drug makers, in part, for the lack of awareness and the lack of support. “The drug makers have not been interested in celiac because, until very recently, there have been no medications to treat it,” said Dr. Peter Green, director of the Celiac Disease Center at Columbia University. “And since drug makers are responsible for so much of the education that doctors receive, the medical community is largely unaware of the disease.”

As awareness grows and the market expands, perhaps the prices of gluten-free products will come down. Meanwhile, if you suffer from the disease, here are some ways to keep your costs down.

When people first learn they have celiac disease, they tend to stock up on gluten-free versions of breads, crackers and pizza made from grains other than wheat, like rice, corn and buckwheat. But that can be expensive and might not even be that healthy, since most gluten-free products are not fortified with vitamins.

“The most important thing to do after being diagnosed is to get a dietary consultation,” Dr. Murray said. With planning, you can learn to base your diet on fruits, vegetables, rice and potatoes. “I have some patients who rarely use those special gluten-free products,” he said.

Get in the habit of reading labels, advises Elaine Monarch, executive director of the Celiac Disease Foundation, a nonprofit organization in Studio City, Calif. Soy sauce, for instance, often has wheat protein as a filler. But Ms. Monarch found a brand of light soy sauce at her local grocery with no wheat that cost much less than one specifically marked as gluten-free. “There are often alternatives to specialty products, but you have to look,” she said.

Gluten-free bread is more expensive than traditional bread and often less palatable. And that holds for many gluten-free items. Some people, including Mr. Oram, end up buying a bread machine and making their own loaves. Nicole Hunn, who cooks gluten-free meals for her family of five and just started the Web site, avoids mixes, which she says are expensive and not that tasty, and instead bakes with an all-purpose gluten-free flour from a company called Bob’s Red Mill, which can be used in place of wheat flour in standard recipes.

If you’re too busy to cook, look for well-priced gluten-free food at large chains like Whole Foods Market and Trader Joe’s. “Trader Joe’s now carries fantastic brown rice pasta that is reasonably priced and brown rice flour tortillas that can sub for bread with a variety of things,” says Kelly Courson, co-founder of the advice site Ms. Courson put out a Twitter message to her followers and learned that many were fans of DeBoles gluten-free pastas, which can be bought in bulk on Amazon, and puffed brown rice cereal by Alf’s Natural Nutrition, just $1 a bag at Wal-Mart.

Finally, it may be worthwhile to join a celiac support group. You can swap cost-cutting tips, share recipes and learn about new products. Many groups invite vendors to bring gluten-free products to meetings for members to sample — members can buy items they like at a discount and skip the shipping charges. Support groups typically have meetings, as well as newsletters and Web sites where you can post questions. Groups to check out include the Celiac Disease Foundation and the Gluten Intolerance Group of North America.

Finally, if you itemize your tax return and your total medical expenses for the year exceed 7.5 percent of your adjusted gross income, you can write off certain expenses associated with celiac disease. You can deduct the excess cost of a gluten-free product over a comparable gluten-containing product.

Let’s say you spend $6.50 on a loaf of gluten-free bread, and a regular loaf costs $4; you can deduct $2.50. In addition, you can deduct the cost of products necessary to maintain a gluten-free diet, like xanthan gum for baking. If you mail order gluten-free products, the shipping costs may be deductible, too. If you have to travel extra miles to buy gluten-free goods, the mileage is also deductible. You’ll need a doctor’s letter to confirm your diagnosis and your need for a gluten-free diet, and you should save receipts in case of a tax audit.

Do you have a flexible spending account at work? Ask the plan administrator if you can use those flex spending dollars on the excess cost of gluten-free goods — many plans let you do this. For more on tax deductions, go to the tax section of the Celiac Disease Foundation’s Web site.

Yes, managing the disease is a hassle. But untreated celiac disease can wreak havoc with your health. A study published in the July issue of the journal Gastroenterology found that subjects who had undiagnosed celiac were nearly four times as likely to have died over a 45-year period than subjects who were celiac-free.

“Sometimes I resent how time-consuming it is to cook from scratch,” Ms. Courson of said. “But I remind myself that my restrictions actually help keep me in line, more than the next person with unhealthy foods readily available.”

This is the site:

Tuesday, September 1, 2009

School Time!

It has been a year now since I started this blog. I wanted to thank you all for reading and emailing me with questions. It means a lot when I hear from you. It brightens my day when I recieve an email saying that they enjoy and learn a lot. Always feel free to email with any questions or worries.

School time is here again. If you have a newbie or experienced celiac child and trying to figure out what to make for his or her lunches. Here are some ideas that will keep lunch making easy.


Corn tortillas, with lettuce, tomatoes,mayo or salad dressing and Oscar Meyer meat.

Rice cakes makes a good peanut butter and jelly sandwich. Two plain rice cakes, put Jiffy peanut butter and Smuckers jelly in the middle. They maybe hard, but they taste great. You can even get apple Cinnamon rice cakes, which are good. Quacker ones are gluten free, but don't get the multi grain ones because they contain oats, which those oats are not gluten free.
You can use the rice cakes to make meat sandwiches too.

Oscar Meyers lunchables or any others are off limits, but you can create your own.
Glutino Crackers are the best. To make it more like the real thing, purchase a thinker meat. Get a small cookie circle cutter or shapes. Try to find a cookie cutter that is the size of the GF cracker. You can also use the cookie cutter to cut out the cheese.
For a side you can put applesauce.
For dessert you can put a fun size Hershey, Reeses.

A pizza lunchable- you can cut corn tortillas into a smaller circle. Or Gluten Free pizza crust mix or cut Kinninnick's frozen pizza crust.
Put canned tomato sauce and cheese on the side.

Hot dog type lunchables- you can use corn tortillas,Kinninnick's frozen pizza crust to wrap the hot dog. Cut it in a small circle.
Oscar Meyer hot dogs, cut them into half.

With any of these lunchables that I mentioned, you can find a container that has one big space and then three side spaces. This makes it feel like your child will have a real lunchable.

Making lunchables with your child is a great way to spend time with them.

If your child would like hot lunch, I would suggest telling the school early. I would bring information about celiac. You can go to sites like Make sure they know about the contamination issue.

If you are a college student for lunches you can:

Chicken Salad- Mix celery, mayo or salad dressing, canned chicken, and use Glutino Crackers to dip. I puts cantaloupe in it.
Tuna Salad- can be done the same way like the chicken salad.

With any type of sandwiches you can use corn tortillas, make your own bread, find a bakery that bakes gluten free in a clean contamination free environment.

If you are in the Grand Rapids I would recommend Bread Stone Bakery.

Hope this helps.

Feel free to email me with any questions

Keep watch for the 2009 Halloween candy list which will be posted soon.

Thursday, August 20, 2009

Brick Road Pizza Co. and JT'S Pizza GF

Two pizza places I heard are starting to do Gluten Free Pizzas:

1017 Wealthy Street
Grand Rapids, Michigan
(616) 719-2409

JT's Pizza
Their Cascade location are doing Gluten Free on Trial basis.
Cascade Ada Forest Hills

Bavarian Inn at Frankenmuth Michigan GF Dinner Party

The Bavarian Inn in Frankenmuth Michigan is having a gluten-free wine dinner on Friday, October 9. Five courses and five wines prepared by an award winning chef. They will also be hosting other gluten-free events in the future. If you would like more information on this, their website is or e-mail them at

Wednesday, June 17, 2009

Our Own Gluten Free Type Facebook.

This site is amazing. It is the Gluten Free Facebook. This is a type of facebook where you don't feel alone. You meet people that have to deal with the same things that you have to deal with. Or if you are a parent, spouse or family member you can get meet and get advice too. Please try and sign up.

Busy with Wound Problem

Just to keep everyone posted about dealing with a very bad wound on my right mid thigh that started mid-March and still dealing with it.

(his picture is after the wound surgery to clean it up and put the VAC Machine.)

How did I get this wound? Well, it is a long story so I will try to make it short. I went to the ER on Saturday morning because I got a pain shot in my back which triggered inflammation from my back surgery in December. The Doctor at the ER was not very nice to me. I went to the ER because I had a Theatre show to do. To make a long story short the nurse came in the room very arrogantly and jammed the shot in my leg and pushed the med very fast into my thigh. It hurt so much. The medication was Noraflex, a muscle relaxer. I had never had a shot hurt that much.
The next day (Sunday) my leg looked like someone beaten me with a bat very badly. Then on Monday it got worse and a ER doc said it looks like an allergic reaction to that medication. But then a couple days later it got uglier looking. Second to third week it took a burn look to it, but then by the fourth week blood rolled around on top of the skin. Then a ER doctor finally sent me to a wound clinic.
The Wound Clinic peeled the layers of skin where the scabs and blood where. It hurt so much. Then the following week the nurse practioner scrapped the wound clean. She had a surgeon look at me the following week and he scrapped a big hole to try to find the blood source. A couple of weeks I had it cleaned once a week and then the surgeon decided that it would be a good idea to go in for surgery to clean the wound and put a wound vac on. I would have to say that this wounds pain has been worse then my back surgery. The first time getting the VAC dressing clean, I almost passed out. Once the dressing was I saw the wound was so deep. I could see my muscle and tendon. Today is my 6 week anniversary of having the wound VAC on. The wound hole is getting better, but now they are letting me have the choice of getting a skin graft. The plastic surgeon told me that if I get the skin graft and if it takes I will most likely only have two-three weeks of healing. Where as, just having wound Vac could take four-six or more weeks to heal. The only thing that scares me about the skin graft is getting another wound. The doctor said that the skin graft area will hurt more then the wound.
If any of my readers have had a skin graft or even a wound VAC, is there a way you can give me information and what happen to yourself? I need help decided and I am scared. My email is please email if you had a VAC and/or a skin graft. Thanks

Stephanie Norton

My Celiac ID (Saliva Testing)

Check out this site:

Are you or a family member at risk for celiac disease?

Find out if you have the genes with MyCeliacID™ the first saliva based, do it yourself genetic test dedicated to celiac disease.
Approximately 1 in 100 Americans have celiac disease. Some have common symptoms, such as bloating, diarrhea, and general gastrointestinal distress, while others have symptoms like anemia, infertility, weight loss, or osteoporosis. It is estimated that 60% of children and 41% of adults newly dianosed with celiac disease had no symptoms at all.
Now, it’s easier than ever to find out if you have the genes associated with celiac disease. MyCeliacID is the first saliva based, do it yourself genetic test for celiac disease. By ordering this test, you will know within days whether you have the genes for celiac disease. If you don’t have the genes, you are highly unlikely to develop celiac disease in your lifetime. If you do have the genes, you may have celiac disease and you should consult a doctor.

How it works
•Once you have ordered the test, we send you a saliva sample collection tube.
•Follow the instructions on the card included in your shipment and send the filled collection tube back to us in the prepaid shipping box included with your order via FedEx®.
•We analyze your sample in our laboratory in San Diego, California where we have performed more than 81,000 celiac genetic tests.
•We notify you by e-mail once your test results are available, usually within 7 days of receiving your sample.

Should you get tested?
You may want to get tested if:
•You are frustrated by a lack of help with symptoms that you think may be caused by celiac disease. Perhaps your physician has not been able to identify your problem, and you suspect celiac disease.
•A family member has celiac disease. The disease is hereditary. You may want to find out if you carry the genetic sequence.
•You are following a gluten-free diet and want to know if you're doing the right thing. With MyCeliacID, you’ll find out if celiac disease may be the root of your problem.

More Gluten Free Restaurants

try Silver Beach Pizza in St. Joseph, or Willy O’s in South Haven. Here in Grand Rapids, Bostons restaurant on the East Beltline (in the Celebration Cinema plaza) makes gluten free pizza and other gluten free items.

Monday, June 8, 2009

National Foundation For Celiac Awareness

The National Foundation for Celiac Awareness (NFCA) is a non profit organization to help raise awareness of Celiac Disease. I have volunteered for over two years by handing out their brochures at doctors offices and natural health food stores. The organization has a monthly email newsletter. I use to have write articles for the newsletter.
Their goal is to help reduce the time to diagnose and reduce te devastating impact of undiagnosed Celiac Disease, including the contraction of other diseases such as cancer, diabetes, osteoporosis, and 'autoimmune cascade.'
I was diagnosed late and ended up with many more medical issues. The peditrician didn't know anything about Celiac. I was told that I had Irritable Bowel Syndrome, but It was acutally Celiac for seventeen years. Now I am twenty-three with already ten surgeries.
The Foundation is always looking for volunteers. You can visit their website at:

Friday, May 15, 2009

Meijers Gluten Free Taste Testing

Reading about the Meijers GF taste testing, I thought it would have lots of samples. Come to find out it wasn't much. I went to the Cascade Meijers and there was only one table with samples. It was Pamala's cookies, some type of pizza and the Glutino's pretzels. I went around 1:30pm and was surprise that they didn't have that much to sample. There was more regular samples then that.
The best place to samples Gluten Free items is Forest Hills Food, when they have Gluten Free Day. Meijers has alot to catch up compared to Forest Hills Food. At least Meijers was thinking about us gluten free people. Thank You Meijers!!

Tuesday, May 12, 2009

The Gluten Free Food Fair 2009

The Gluten Free Fair was a blast, like always. I talk to some of you who went to the event. Most of you said that you liked Breadstone Stone Bakery the best. I have tried many different types of bread and I too agree with all of you at the Fair, that Breadstone Bakery is the best. There breads are so soft and tasty. Usually all the Gluten Free breads are dry and heavy, but their breads and cinnimon rolls are to dye for. Try their breads you wont regret it.Once you try it you won't want to buy any other breads. You can buy their breads at Forest Hills Foods Grand Rapids Michigan, Harvest Health on Cascade Grand Rapids Michigan,We will be delivering frozen products through Panecea in Rockford, as well.

This year there was two room, which helped keep the flow of people smooth. People didn't have to wait forever to move table to table. There was many resturants that had their menus out labeling what is Gluten Free. There was tons of Gluten Free items and samples to try. Every thirty minutes 10 drawing of prizes were given away.

Main health food stores were their giving away Gluten Free products. They were Harvest Health and Apple Valley. Then their was Celiac Specialties who's GF Foods who are always wonderful.
I was volunteering watching the Apple Valley table and had so much fun. I meant some new Gluten Free friends and got to see if I like the products without having to buy it. I was able to see if I like it before spending alot of money.

I am looking forward to next years. I hope that all of you Gluten Free people who went had a good time and learned about new products. If you weren't able to go, you missed out of alot of yummy treats. But there is always next year. I will keep you posted on where and when the Gluten Free Food Fair.

Monday, April 27, 2009

The Best Gluten Free Store in Grand Rapids MI

Out all the Health Food stores around Grand Rapids area and even Lansing is Apple Valley Natural Foods. They have the best selection of Gluten Free items. Every week they get something new in.

I feel that Apple Valley has a better selection then Whole Foods and even Trader Joe's. If you are in the area stop in and you will be happy about going.

If you get a chance, drive to Apple Valley Natural Foods. The more you stop and buy the selection will keep getting bigger.

Apple Valley Will have some samples, free products and a list of what the store carries at the Grand Rapids Gluten Free Food Fair at Kyuper College on the Beltline at 10:00- 3:00.

(The Kentwood Apple Valley, I know has a big section of GF, The other I am not sure, because they are owned by different people.)
Apple Valley Natural Foods
6070 Kalamazoo Ave., SE
Kentwood, MI 49508
616-554-3205 (phone)


Sunday: 11:00 am - 5:00 pm
Monday - Thursday: 9:00 am - 8:00 pm
Friday: 9:00 am - 6:00 pm
Saturday: Closed

Grand Rapids Gluten Free Food Fair 2009

The annual Gluten Free Fair is back for hopefully another successful year.

On May 2nd at Kyuper College on the Beltline.
Time is at 10:00-3:00

They will have free samples and information about different companies. There will also be door prizes every 30 minutes.

Contact Information—616-363-9425

Sponsored by:
Anchor Baptist Church

Business that will be there are:
Tastefully Gluten Free
Bread Stone Bakery
Breads From Anna
Celiac Specialties
Full Flavor Foods
Best Breads
Enjoy Life
Meijer, Inc.
Food Tek
Organic Bistro
Coco Charlotte
Midge’s Muffins
Heartlands Finest
Forest Hills Foods
Pamela’s Products
It’s A Piece of Cake
Harvest Health Foods
Gluten Free Sensations
And More

Friday, April 24, 2009

Stars on a Gluten Free Diet

I've heard that the following celebs avoid wheat. So they may or may not have Celiac Disease (some could just avoid wheat because they think it's healthier... or perhaps for religious reasons), but... they are supposedly on similar diets! Many of these I found on a message board at

Billy Bob Thornton
Jim Carrey
Victoria Beckham (aka Posh Spice)
Rachel Weisz
Regis Philbin (from Regis and Kelly)
Goldie Hawn
Jude Law
Elisabeth Hasselbeck (The View)
Juliette Lewis
Susie Essman
Sarah Vowell (Violet in The Incredibles)
Terence Stamp (Jor-El in Smallville)
Emmy Rossum
Keith Olbermann (MSNBC)
Dannii Minogue (Kylie Minogue's sister)
Amanda Donohoe

Scarlett Johansson said in an interview that she has a wheat allergy, referring to working in a wheat field. Not sure if she is on a wheat-free diet.
Gwyneth Paltrow has been on a GF diet in the past (not sure if she still is).

I thought that was pretty neat. I wish more would speak out about it though! I'm sure there are many more out there that we don't know about.

Thursday, April 16, 2009

General Mills & Betty Crocker is going Gluten Free

The following is an announcement from General Mills - great news!
General Mills Announcement

"Thank you for contacting General Mills regarding gluten in Corn Chex cereal. General Mills is reformulating the following Big G Cereals to gluten free status:

· Corn Chex
· Honey Nut Chex
· Strawberry Chex
· Chocolate Chex
· Cinnamon Chex

As was the case with Gluten Free Rice Chex, the barley malt ingredient was removed and replaced with another ingredient. Production has begun, so you may start seeing the gluten free formulas on store shelves now. All 5 products should be widely available across the U.S. by June 1, 2009. As with all reformulated products, both products may be on store shelves at the same time so please read labels/packaging carefully, examining the product packaging to ensure that the cereal inside the box is in fact the new, gluten free product. Look for "NOW GLUTEN FREE" or "GLUTEN FREE" on the front/side/back panels.

In addition, the following Betty Crocker Gluten Free mixes will be available at approximately the same time:

Betty Crocker Gluten Free Brownie Mix
Betty Crocker Gluten Free Chocolate Chip Cookie Mix
Betty Crocker Gluten Free Devils Food Cake Mix
Betty Crocker Gluten Free Yellow Cake Mix

It is our goal to help our consumers determine whether or not they can include our products in their diet when they are not labeled Gluten Free. To accurately accomplish this, we believe it is best to refer to the specific ingredients listed on each product package; and for this reason, we do not offer a gluten-free product list.

However, we do understand that ingredients can be confusing. We want you to be assured that if the ingredient label does not list wheat, barley, rye, oats or gluten containing ingredients sourced from these grains, then the product would be gluten-free. Sources of gluten are listed on the label even if the source of gluten is part of another ingredient (such as flavoring or spice). Because ingredients may vary from one package to another due to product reformulation, you should use the products ingredient label to provide you with current and accurate information. "

Tuesday, April 7, 2009

The Economic Impact Of Undiagnosed Celiac Disease Probed By Study

A study published in Journal of Insurance Medicine by members of the Celiac Disease Center at Columbia University Medical Center has demonstrated an economic benefit to the diagnosis of celiac disease in a national managed-care population in the United States.

Peter HR Green, M.D., Professor of Clinical Medicine and Director, Celiac Disease Center at Columbia University Medical Center, had this to say about the study (Journal of Insurance Medicine, 2008;40:218-228) and the economic benefits of increased diagnosis of celiac disease: "We now have evidence that the increased awareness and diagnosis of celiac disease would benefit not only the patients but would result in health care costs savings."

Celiac disease occurs in genetically susceptible individuals due to the development of an immune response to gluten, the protein component of wheat, rye and barley. Studies have demonstrated that celiac disease occurs in about 1 percent of the U.S. population; however, most people with this condition remain undiagnosed. Those in whom it is diagnosed have a long duration of symptoms prior to diagnosis. Celiac disease is associated with the development of osteoporosis, anemia, a host of associated autoimmune conditions as well as several different malignancies.

The recent study that examined a large managed-care database revealed reduced health care costs after the diagnosis of celiac disease. The reductions in costs were attributable to decreasing trends in utilization of office visits, laboratory tests, diagnostic imaging and endoscopy procedures in those diagnosed with celiac disease.

As a result of the study, "there needs to be greater physician education in the various modes of presentation and manifestations of celiac disease and more use of the widely available screening blood tests that detect the disease," Dr. Green said.


About the Celiac Disease Center at Columbia University Medical Center

The Celiac Disease Center at Columbia University Medical Center Medical Center was established within the Department of Medicine at Columbia University in 2001, Its mission: to redefine the future of celiac disease and treatment on an ongoing basis, through continuing advances in biomedical research, patient care, and physician and public education.

The Celiac Disease Center at Columbia University Medical Center is one of a few centers in the United States that provides comprehensive medical care, including nutrition, for adult and pediatric patients with celiac disease. Additional information is available online at

Columbia University Medical Center provides international leadership in basic, pre-clinical and clinical research, in medical and health sciences education, and in patient care. The medical center trains future leaders and includes the dedicated work of many physicians, scientists, public health professionals, dentists, and nurses at the College of Physicians and Surgeons, the Mailman School of Public Health, the College of Dental Medicine, the School of Nursing, the biomedical departments of the Graduate School of Arts and Sciences, and allied research centers and institutions. Established in 1767, Columbia's College of Physicians and Surgeons was the first institution in the country to grant the M.D. degree and is now among the most selective medical schools in the country. Columbia University Medical Center is home to the most comprehensive medical research enterprise in New York City and state and one of the largest in the United States. Columbia University Medical Center is affiliated with NewYork-Presbyterian Hospital, the nation's largest not-for-profit hospital provider.

Cynthia Beckman
Columbia University Medical Center

Sunday, March 29, 2009

List of Celiac Symptoms
Gluten Free Works Symptom Guide
How can I tell if I have a problem with gluten?
This is a common question people ask in the face of a bewildering array
of possible symptoms. We have developed a Symptom Guide below to
help you identify possible symptoms and health problems that you can
present to your doctor.
Here is the list of over 300 Signs, Symptoms, Associated Disorders and
Complications directly or indirectly resulting from celiac disease.
We were the first to present this information in our comprehensive book,
"Recognizing Celiac Disease." This list is now being used by celiac disease
centers, national celiac organizations and health organizations worldwide.

Abnormal levels of blood components and quality of blood cells and
plasma, detected by blood studies ordered by a doctor.
Anemia, Folic acid deficiency
Anemia, Iron deficiency
Anemia, Vitamin B12 deficiency
Anti-endomysium (EMA) antibodies present
Anti-gliadin antibodies (AGA) present
Anti-tissue transglutaminase antibodies (tTG) present
Associated auto-immune antibodies present
Bone alkaline phosphatase, elevated level
Calcium, low
Cholesterol, too low - below 156
Coagulation factors, low
Copper, low
Homocysteine, elevated
Idiopathic thrombocytopenic purpura
Magnesium, low
Phosphorous, low
Plasma proteins, low
Potassium, low
Prolonged prothrombin time
Transient erythroblastopenia
Zinc, low

Disorders of the body as a whole.
Appetite, increased
Vitality, loss of
Weight gain, unexplained
Weight loss, unexplained

Disorders of the heart and blood vessels.
Angina pectoris
Aortic vasculitis
Cardiomyopathy, idiopathic dilated
Coronary artery disease
Easy bruising (ecchymosis)
Hypertension, reversible
Nosebleeds, unexplained

The following symptoms in this section may be present alone or in any
combination in celiac disease. They result from inflammation, damage,
and interference with normal function caused by gluten exposure in the
digestive tract itself. As you see, problems can develop not only in the
small intestine where inflammation can be intense, but also in other
areas such as mucosal tissues of the mouth, esophagus, stomach and
Abdominal distention (bloating)
Abdominal pain
Abnormal appetite
Autoimmune cholangitis
Bacterial overgrowth (small intestine)
Bleeding unexplained
Cancer - adenocarcinoma of the small intestine
Cancer - esophagus
Cancer - esophageal small cell
Cancer - pharynx
Cancer - post-cricoid
Candida infections
Canker sores (aphthous ulcers) in mouth
Carbohydrate malabsorption
Cheilosis - (red lips, cracking/ oozing at corners of mouth)
Colitis - collagenous
Colitis - lymphocytic
Colitis - ulcerative
Colonic volvulus - (loop of bowel twists so as to strangulate it)
Constipation alternating with diarrhea
Crohn's Disease
Delayed gastric emptying- (early fullness after eating)
Diarrhea, acute
Diarrhea, chronic
Duodenal erosions in the second part of duodenum
Dysphagia - (difficulty swallowing)
Edema of intestines
Esophageal motor abnormalities - (poor propelling of food)
Food allergies, IgE and non-IgE
Gastric ulcer - (stomach ulcers)
Gastric ulcerations, multiple
Gastritis, collagenous
Gastritis, lymphocytic
Gastro-esophageal reflux disease (GERD)
Gastro-intestinal bleeding, occult - (blood not visible)
Gluten sensitive enteritis
Gums, bleeding/ swollen - (purplish in adults/ red in children)
H. Pylori Bacter infection of stomach
Impaired gall bladder motility
Intestinal edema
Irritable bowel syndrome
Jejunitis, chronic
Lactose intolerance - (gas, bloating, loose stools from milk)
Leaky gut syndrome
Malabsorption of nutrients (see below)
Maltose intolerance - (gas, bloating, loose stools from starch)
Milk intolerance, cow - (similar to gluten enteropathy)
Non-alcoholic fatty liver disease
Oral mucosal lesions
Pale, smelly, floating stool - (hard to flush or sticks to toilet)
Plummer-Vinson syndrome
Primary biliary cirrhosis - (bile backs up in liver)
Primary sclerosing cholangitis - (scarring of bile ducts in liver)
Small bowel intussusception - (loop of bowel slips into another)
Sucrose intolerance - (gas, bloating, mucous in stool from sugar)
Swallowing - difficulty (dysphagia)
Tongue - beefy, red, smooth, burning
Tongue - fiery red, smooth, swollen, sore
Tongue - magenta, swollen
Tongue - pale, smooth, burning
Tooth defects - yellowing, white spots, missing enamel

Disorders of the glands.
Addison's Disease - (adrenal gland failure)
Autoimmune hepatitis
Autoimmune thyroiditis - (hypothyroidism)
Diabetes mellitus type I - (pancreatic failure)
Diabetic instability
Gastro-intestinal complications of type 1 diabetes
Grave's Disease - (hyperthyroidism)
Hepatic granulomatous disease
Hyperparathroidism, Primary
Hypoparathyroidism, Idiopathic
Hypoparathyroidism, Secondary
Non-alcoholic fatty liver disease
Pancreatic insufficiency
Parathyroid carcinoma

Disorders of antibody production.
Allergic rhinitis
Antiphospholipid syndrome
Autoimmune disorders in CD
Autoimmune disorders in dermatitis herpetiformis
Autoimmune polyglandular syndromes
Common variable immunodeficiency
IgA deficiency
Sjogrens syndrome
Systemic lupus erythematosus
Urticaria, chronic - (hives)

Disorders of skin, hair, and nails.
Alopecea areata - (patches of hair loss)
Alopecia, diffuse - (balding)
Cutaneous vasculitis
Cutis laxa, generalized acquired
Dermatitis herpetiformis
Eythema elevatum diutinuum
Erythema nodosum
Follicular hyperkeratosis - (dry rough skin/ plugs on arms)
Ichthyosis, acquired
Itchy skin rash
Koilonychia - (thin nails that flatten then turn up or spoon)
Nails - dry and brittle that chip, peel, crack or break easily
Nails - horizontal and vertical ridges; fragile
Nail - rounded and curved down ends, dark, dry
Nails - white spots
Nails with splinter hemorrhages
Pityriasis rubra pilaris
Prurigo nodularis (Hyde's Prurigo)
Thin hair

Disorders of the lymphocytes (white blood cells), lymph nodes
and spleen.
B-cell non-Hodgkin's Lymphoma
Cryptic intestinal T-cell lymphoma (refractory sprue)
Enteropathy associated T-cell Lymphoma (EATL)
Extraintestinal Lymphomas
Intraepithelial lymphocytosis in small bowel samples
Mesenteric lymph node cavitation
Hyposplenism - (atrophy of spleen leads to failure)

Disorders of muscle structure and function.
Hypkalemic rhabdomyolysis - (acute, severe
potassium deficiency)
Muscle pain and tenderness
Muscle spasm and cramps
Muscle wasting
Muscle weakness
Osteomalcic myopathy

Disorders of nerves, brain and spinal cord structure and function.
Ataxia, gait disturbance
Ataxia, gluten
Ataxia, progressive myoclonic
Brain atrophy
Cerebral perfusion abnormalities - (poor blood flow)
Chonic fatigue syndrome
Cortical calcifying angiomatosis
Fatigue/ lassitude, chronic
Inability to concentrate
Multiple sclerosis
Nervous system disorders
Peripheral neuropathy
Progressive multifocal leukoencephalopathy
Schizophrenic spectrum disorders
Vasculitis of the central nervous system

Disorders of lung tissue and broncheal tree structure and function.
Bronchoalveolitis, Lymphocytic (bronchial pneumonia)
Idiopathic pulmonary hemosiderosis
Increased pulmonary permeability
Increasee susceptibility to tuberculosis
Lung cavities or abcess
Pneumococcal septicemia
Tuberculosis, non-response to treatment

Disorders of sense organ structure and function.
Bitot's spots - (foamy patches on whites of eye)
Blepharitis, unexplained
Bloodshot eyes, chronic
Blurred vision, unexplaines
Keratoconjunctivitis sicca
Night blindness
Ocular myopathy
Uveitis, bilateral
Loss of smell
Dysgeusia (loss of taste)

Disorders of bone, joints and teeth.
Bone fracture
Bone pain
Osteitis fibrosa
Arthritis, enteropathic
Arthritis, psoriatic
Arthritis, recurrent monoarthritis

Disorders of kidneys and urinaty tract structure and function.
IgA nephropathy
Kidney stones
Urinary tract infection

Disorders of organ structure and function.
Amenorrhea, secondary
Late menache - (start of periods)
Menopause, early
Premenstrual syndrome
Dysmenorrhea (painful periods)
Dyspareunia - (painful intercouse)

Disorders of organ structure and function.
Hypogonadism, unexplained in adults
Sperm abnormalities

Disorders of childbearing.
Severe iron deficiency anemia in pregnancy
Short duration of breast feeding
Miscarriages, spontaneous
Complications during pregnancy, labor and delivery
Complications after child birth

Disorders of chromosomes.
Down syndrome
Turner's syndrome

Disorders of that occur before birth of the child.
Congenital anomalies
Intrauterine growth retardation
Cystic fibrosis
Spina bifida

Disorders of children that occur after birth.
Autism and learning disorders
Attention deficit hyperactive disorder (ADHD)
Cancer predisposition in children
Chronic bullous dermatosis
Delayed puberty in boys
Delayed pubety in girls
Dermatitis herpetiformis
Developmental delay
Failure to thrive and growth retardation
Fecal occult blood in stool - (hidden)
Glycogenic acanthosis
Juvenile autoimmune thyroid disease
Juvenile diabetes type 1
Juvenile idiopathic arthritis
Abnormal blood studies
Latent anemia in enzymopthies of small intestine - (lack
of enzymes that finish digestion of protein/ sugars)
Penicilllin V impaired absorption
Refractory anemia ( does not respond to iron therapy)
Short staure
Stroke in childhood
This ends the listing from "Recognizing Celiac Disease."


Here are some other ways to look at problems:

Irritability is an early symptom. It is common in children.
Lack of desire to get things done
Lack of feeling
Timid behavior
Violent behavior

Bipolar disorder
Difficulty making friendships
Easy frustration and anger
Panic attacks
Sense of worthlessness
Overly self-criticism

Confused/ faulty thinking
Faulty learning
Inability to concentrate
Loss of memory
Loss of immediate memory
Poor memory
Psychiatric disorders
Reduced learning
Slow thinking
Scattered thinking

Addison's Disease
Allergic Rhinitis
Alopecia Areata
Angina Pectoris
Antiphospholipid Syndrome
Autoimmune Hepatitis
Autoimmune Polyglandular Syndromes
Bitot's Spots (eyes)
Blepheritis (eyelids)
Bloodshot eyes
Chronic Bullous Dermatosis of Childhood
Chronic Hives
Common Variable Immunodeficiency
Coronary Artery Disease (CAD)
Cortical Calcifying Angiomatosis
Diabetic instability
Erthema Elevatum Diutinum
Erythema Nodosum
Graves's Disease (hyperthyroidism
Hepatic granulomatous disease
Hypokalemic Rhabdomyolysis
Icthyosis, acquired
Idiopathic dilated cardiomyopathy
Idiopathic hypoparathyroidism
Idiopathic thrompbcytopenic purpura
IgA deficiency
IgA Nephropathy
Kidney Stones
Loss of vitality
Multiple Sclerosis
Osteomylacic Myopathy
Peripheral Neuropathy
Pityriasis Rubra Pilaris
Primary hyperparathyroidism
Sjogren's syndrome
Systemic Lupus Erythomatosus
Urinary Tract Infection

Aortic vasculitis
B-cell non-Hodgkin's lymphoma
Bone Fractures
Bone Pain
Brain Atrophy
Bronchial Pneumonia
Cancer Predisposition in Children
Chronic Fatigue Syndrome
Congenital Anomalies
Cystic Fibrosis
Down Syndrome
Enteropathy associated T-cell Lymphoma (EATL)
Extraintestinal Lymphomas
Infertillity, Female
Infertility, Male

Thursday, March 26, 2009

Bunny Sugar Cookies

Makes about 1 dozen
2 cups all-purpose flour, plus more for surface
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
Sift flour, baking powder, and salt together into a bowl. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. With machine running, gradually add flour mixture; mix until combined. Shape into a disk, and wrap in plastic. Refrigerate until firm, at least 45 minutes (or up to 3 days).
Preheat oven to 325 degrees. Transfer dough to a lightly floured work surface. Roll to 1/8 inch thick. Using a 5-inch-tall bunny-shaped cookie cutter, cut out cookies. Space 2 inches apart on parchment-lined baking sheets. Reroll scraps, and cut out. Refrigerate until firm, about 15 minutes.
Bake until golden, 12 to 15 minutes. Let cool completely on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.

Easter Dinner Menu

Roasted Spiral-Sliced Ham with Maple and Orange Marmalade Glaze

Serves 18 to 20
This holiday table centerpiece, sweet on the outside and savory on the inside, makes a memorable main course. Encourage guests to eat the sliced oranges along with the ham since the roasting makes their peels tender and sweet.

1 (8- to 9-pound) nitrite-free, boneless, pre-cooked spiral-sliced ham
1 cup grade B maple syrup
1/2 cup orange marmalade
2 tablespoons orange juice
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon black pepper
1/4 teaspoon ground cloves
2 oranges, sliced (optional)
6 cinnamon sticks (optional)

Preheat oven to 325°F. Using a sharp paring knife, make shallow crosshatch cuts all over the outside of the ham. Arrange ham in a large roasting pan and bake for 30 minutes. Meanwhile, combine syrup, marmalade, juice, ground cinnamon, pepper and cloves in a small bowl to make a glaze. After ham has baked for 30 minutes, remove from oven; increase oven temperature to 425°F.

Arrange oranges and cinnamon sticks (if using) around ham in roasting pan, then brush ham and oranges liberally all over with glaze, pouring remaining glaze over the ham. Return to oven and bake, basting about every 10 minutes, until ham is hot throughout and caramelized on the outside, about 45 minute more.

Transfer ham to a cutting board or platter and set aside to let rest for 15 minutes. Arrange oranges and cinnamon sticks around ham and serve.

Per serving (about 9oz/242g-wt.): 370 calories (100 from fat), 11g total fat, 4g saturated fat, 140mg cholesterol, 1950mg sodium, 22g total carbohydrate (0g dietary fiber, 20g sugar), 43g protein

-Whole Foods-

Smashed Potatos:

Serves 8

3 pounds new red potatoes, cut into chunks
1 stick butter
3/4 cup milk
1/4 teaspoon pepper
3 tablespoons chopped chives or scallion greens, plus more for garnish
In a medium saucepan, cover potatoes with salted water; bring to a boil. Reduce heat; simmer until fork-tender, 10 to 15 minutes. Drain, and return to pot.
Add butter, milk, 3/4 teaspoon salt, and pepper to the potatoes. Using a potato masher or fork, mash potatoes until chunky. Mix in chives. Serve garnished with more chopped chives.

Scalloped Poatatos with Leeks
Serves 6 to 8
2 tablespoons unsalted butter, plus more for baking dish
2 leeks, trimmed, thinly sliced, and rinsed well (about 1 cup)
6 russet potatoes (2 1/2 pounds), peeled and thinly sliced
1/2 teaspoon coarse salt
1/8 teaspoon freshly grated nutmeg
Freshly ground pepper, to taste
8 ounces Gruyere cheese, shredded (about 3 cups)
1 cup heavy cream
1 cup homemade or low-sodium store-bought chicken stock
Preheat oven to 350 degrees. Butter a 12-cup baking dish. Melt butter in a skillet over medium heat. Add leeks, and cook until translucent, 3 to 4 minutes.
Arrange 1/3 of the potatoes in dish, slightly overlapping slices. Sprinkle with 1/2 of the salt, 1/2 of the nutmeg, and pepper, followed by 1/2 of the leeks and 1/3 of the cheese. Repeat. Top with remaining potatoes in a spiral. Sprinkle with remaining cheese. Combine cream and stock. Pour over cheese and potatoes. Cover with parchment and foil. (Mixture can be refrigerated overnight.)
Bake for 30 minutes. Increase temperature to 425 degrees, uncover, and cook until top is golden brown and potatoes are tender, about 45 minutes. Let rest for 15 to 30 minutes before serving.

Steamed Aparparagus

1 1/2 pounds medium-thick asparagus
Coarse salt
Prepare 1 1/2 pounds medium-thick asparagus (see Rinse and Snap). In a large saucepan with a tight-fitting lid, pour enough water to reach a depth of 3/4 inch, and insert a collapsible steamer basket. Bring water to a boil, add asparagus, cover, and steam until tender, 4 to 6 minutes (depending on thickness). Season with coarse salt.

More Easter recipes will be posted

Its Easter Time- Egg Dying & Gift Basket

Here are ways to help you get ready for Easter:

Color Eggs:
Coloring eggs was always my favorite thing to do with my mom. Once Easter was over we ate them. Most of the dye kits use vinegar, so as long as they are distilled vinegar you should be fine. Here is Paas website.

Here is directions on how to make natural dye for coloring eggs:

Here is the preferred method for using natural dyes:

1- Place the eggs in a single layer in a pan. Add water until the eggs are covered.
2- Add approximately one teaspoon of vinegar.
3- Add the natural dye. Use more dye material for more eggs or for a more intense color.
4- Bring water to a boil.
5- Reduce heat and simmer for 15 minutes.
6- If you are pleased with the color, remove the eggs from the liquid.
7- If you want more intensely colored eggs, temporarily remove the eggs from the liquid. Strain the dye through a coffee filter (unless you want speckled eggs).
8- Cover the eggs with the filtered dye and let them remain in the refrigerator overnight.

Naturally-colored eggs will not be glossy, but if you want a shiny appearance you can rub a bit of cooking oil onto the eggs once they are dry.
You can use fresh and frozen berries as 'paints', too. Simply crush the berries against dry boiled eggs. Try coloring on the eggs with crayons or wax pencils before boiling and dyeing them. Happy Easter!

Natural Easter Egg Dyes
Try both fresh and frozen produce. Canned produce will produce much paler colors. Boiling the colors with vinegar will result in deeper colors. Some materials need to be boiled to impart their color (name followed by 'boiled' in the table). Some of the fruits, vegetables, and spices can be used cold. To use a cold material, cover the boiled eggs with water, add dyeing materials, a teaspoon or less of vinegar, and let the eggs remain in the refrigerator until the desired color is achieved. In most cases, the longer you leave Easter eggs in the dye, the more deeply colored they will become.

Color Ingredients
Lavender: Small Quantity of Purple Grape Juice
Violet Blossoms plus 2 tsp Lemon Juice
Red Zinger Tea

Violet Blue: Violet Blossoms
Small Quantity of Red Onions Skins (boiled)
Hibiscus Tea
Red Wine

Blue: Canned Blueberries
Red Cabbage Leaves (boiled)
Purple Grape Juice

Green: Spinach Leaves (boiled)
Liquid Chlorophyll

Greenish Yellow: Yellow Delicious Apple Peels (boiled)
Yellow: Orange or Lemon Peels (boiled)
Carrot Tops (boiled)
Celery Seed (boiled)
Ground Cumin (boiled)
Ground Turmeric (boiled)
Chamomile Tea
Green Tea

Golden Brown: Dill Seeds

Brown: Strong Coffee
Instant Coffee
Black Walnut Shells (boiled)
Black Tea

Orange: Yellow Onion Skins (boiled)
Cooked Carrots
Chili Powder

Pink: Beets
Cranberries or Juice
Red Grape Juice
Juice from Pickled Beets

Red: Lots of Red Onions Skins (boiled)
Canned Cherries with Juice
Pomegranate Juice

Making the Easter gift baskets can be tricky, so the easy way is to have someone that can put together one for you. All Occasion Planning Services knows how to make you that special Gluten Free basket. You can reach her at 616-531-7770.

If you are scared, you can always just put toys in the basket (but not playdough)

Here are some of the brands of candies that are gluten free:

Just Born: MARSHMALLOW PEEPS Chicks and Bunnies, Strawberry, Vanilla and Orange Creme Flavored MARSHMALLOW PEEPS Eggs, MARSHMALLOW PEEPS Inside a Milk Chocolate Egg, MIKE AND IKE Easter Treats, JUST BORN Jelly Beans

Wonka/Nestle EASTER: Wonka Gobstopper Eggbreakers; Wonka Runts Freckled Eggs; Wonka Large Golden Egg (Milk Chocolate hollow egg with SweeTARTS candy inside); Wonka SweeTARTS Candy Canes; Nestlé Baby Ruth Crème Eggs; Nestlé Butterfinger Nesteggs and Crème Eggs; Nestlé Caramel Nesteggs; Nestlé Milk Chocolate Nesteggs; Nestlé Turtle Crème Eggs
Jelly Belly are gluten free.

Back Surgery

I had a lower lumbar surgery on Dec 17th 2008. I have been meaning to tell you all about it, but kept forgetting to. It was amazing on how they went through the side instead of making a opening in the back. The procedure is called the Xlif. If you live in Grand Rapids Michigan, Dr. Timothy Spencer is an amazing doctor.

The reason why I had to have the surgery was because I was losing cartilage inbetween my disks. Also he straightened a little of my scoliosis. I was only in the hospital for one night, but was walking that same night after the surgery.

Everything was going ok, but my second day home I caught the stomach flu. That made everything worse.

I am on my third month and am done with physical therapy and am working out at the gym. I believe that surgery was not to bad was because I was physically fit before having the surgery.

My surgeon told me that my back problems most likely came from the Celiac.

This surgery has been a painful one and sometimes wish I didn't do it, but my surgeon told me that it takes up to nine months before feeling any results. So I am taking it day by day.

Pituitary Issues

It has been a year and three months since I had the "time of month". It took me a whole year to get to an endocrinologist.
The symptoms I went through was early menopause(I'm only 23 years old), weight gain, tired, sensitivity to heat and cold, sweating, headaches and depression. My primary doctor kept telling me that it was up to my OBGYN, but my OBGYN told me that it was normal to not have the "time of the month". I am so frustrated because I feel so horrid. I went back to my primary doctor's office to see the nurse practitioner who told me that it isn't normal. I finally was refereed to see an endocrinologist. I have done a number of tests. My blood test came out that I am having pituitary issues, but now we have to figure out what is causing the pituitary to not work. It feels like it is taking for ever. In the mean time I have to be very careful on what I eat because I will gain weight pretty quick.

I am waiting to see the nurse practitioner at the endocrinologist's office. I feel like they are never going to fix it.

I will keep you posted.

Gluten Free Food Fair in Grand Rapids

The annual Grand Rapids Michigan Gluten Free Food Fair is on May 2nd at Kuyper College on the Beltline.

Thursday, March 19, 2009

Celiac Coach

If you are trying to go on a Gluten Free diet and are having a hard time and feeling like all you can have is fruit and vegetables then you might what to think about having a Celiac Coach.

Here things a coach can do:
Walk you through a grocery store
Help you go through your food and other items in your home.
Answer your questions.
Help you understand how to eat at resturants.
And so much more!!

If you are interested please email me at
Tell me what are you needing help with.
Make you life easier with a coach.

**There is some charges with certain things**

Saturday, January 10, 2009

Needing Help Shopping?

Just diagnosed and need help with shopping for the first time or even if you have gone shopping and still need help. I can come and help you.

If you live in the West Michigan area please feel free to call.
Stephanie's Cell:616-490-2616

I will help you get more familiar with being Gluten Free, so it won't be so stressful.

Also I can help clean out cabinets or at least go through want you can and can not have.

Just give me a call and I will be glad to help you. Stephanie's 616-490-2616 and email is

Book Tour & Giveaway for T.C Weber's new book The Wrath of Leviathan Book 2

In Wrath of Leviathan, the second book of the BetterWorld trilogy, Waylee faces life in prison for daring to expos...


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