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List of Celiac Symptoms

http://www.glutenfreeworks.com/symptomology.php 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. 1. BLOOD SYSTEM PROBLEMS 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 pres

Bunny Sugar Cookies

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Ingredients 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 Directions 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

Easter Dinner Menu

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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. Ingredients 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) Method 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. Arra

Its Easter Time- Egg Dying & Gift Basket

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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. http://www.paaseastereggs.com/products.htm 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

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 m

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

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. http://myanchorbaptist.org/

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 sn1138@gmail.com Tell me what are you needing help with. Make you life easier with a coach. **There is some charges with certain things**

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 sn11386@gmail.com

New Allergy Food Shopping Site

https://www.navanfoods.com

Turkeys that are Gluten Free

Butterball: Butterball Fresh Turkey and Butterball Fresh Breast of Turkey are all-natural and contain no added ingredients. The gravy packets that come with some Butterball Turkey products contain gluten and are indicated on the gravy packet label. Honeysuckle White: The All Natural Whole Turkey, Fresh Bone-In Turkey Breast, Frozen Whole Turkey, Frozen Bone-In Turkey Breast are gluten free. Jennie-O: Jennie-O Prime Young Turkey—fresh or frozen (the gravy packet contains gluten), Jennie-O Turkey Oven Ready Turkey Breast (the gravy packet contains gluten). Empire Kosher Turkey Products: Empire Whole Frozen Turkey, Empire Frozen Turkey Breast are gluten-free along with many other products. To see the complete list, visit: www.empirekosher.com Perdue: According to Perdue, "All fresh, minimally processed chicken and turkey whole bird and parts, (legs, breasts, wings and giblets) are gluten free" To see the complete list, visit: www.perdue.com/util/Perdue-Gluten_Free_List_062408.p

Christmas Cake

Christmas Cake: Ingredients 2 cups gf flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1-1/2 cups unsalted butter, softened 2 cups sugar 4 eggs 1/2 cup sour cream 1 cup gf vanilla yogurt 1 teaspoon gf vanilla 1-1/2 Tablespoon cinnamon 1/4 cup brown sugar Frosting: 1 cup granulated sugar 1/3 cup water 1/4 teaspoon cream of tartar dash of salt 2 egg whites 1 teasoon gf vanilla Directions Cake: Preheat the oven to 350°F. Grease and gf flour the bundt pan. In a large bowl, beat the butter and sugar until light and fluffy. Beat in eggs, sour cream, yogurt and vanilla. In a separate bowl, combine gf flour, baking powder, and salt. Add dry ingredients to egg mixture and beat on high speed for about 3 minutes. In a small bowl, combine cinnamon and brown sugar. Set aside. Pour 1/2 of the batter into the prepared bundt pan. With a spoon make a groove in the center of the batter. Sprinkle cinnamon mixture into the groove. Pour remaining batter into the bundt pan. Bake at

Crunchy Chocolate Dipper Sticks

Crunchy Chocolate Dipper Sticks Sunbutter Crunch snack bars dipped in chocolate. A perfect combination! NO: wheat, gluten, dairy, peanuts, tree nuts, egg or soy. Ingredients: 1 pkg Enjoy Life® Sunbutter Crunch snack bars ½ cup sunflower seeds, crushed (optional) 1-10 oz bag (1 1/2 cups) Enjoy Life® semi-sweet chocolate chips 1/2 tsp canola oil Directions: 1.) Line a tray with parchment or wax paper, set aside. 2.) Cut Sunbutter Crunch snack bars in half lengthwise, set aside. 3.) To melt chocolate, place chocolate chips, and oil in a microwavable container. Heat for 1 minute, stir. Heat for 30 seconds, stir. Continue process until chips are melted. Be careful not to over heat: chocolate may scorch. 4.) Dip 1/2 of Sunbutter Crunch bar into chocolate. Gently tap dipped bar to remove excess chocolate. Dip into crushed sunflower seeds (optional) 5.) Set cut side down on lined tray. Set aside to cool until firm. 6.) Share and enjoy with your family and friends!

Coca Loco Peppermint Pleasers

Cocoa Loco Peppermint Pleasers A finger-friendly dessert for everyone! NO: wheat, gluten, dairy, peanuts, tree nuts, egg or soy Ingredients: 1 pkg Enjoy Life® Coco Loco Bars 1/2 cup Peppermint Candy Canes (crushed) 1-10oz bag Enjoy Life semi-sweet chocolate chips 1/2 tsp canola Directions: 1.) Line a tray with parchment or wax paper, set aside. 2.) Cut Cocoa Loco bars in half lengthwise, set aside. 3.) Melt chocolate. Place chocolate chips and oil in a microwavable container. Heat for 1 minute, stir. Heat for 30 seconds, stir. Continue process until chips are melted. Be careful not to overheat: chocolate may scorch. 4.) Dip half of the Coco Loco snack bar into chocolate. Gently tap dipped bar to remove excess chocolate. Dip into or sprinkle on crushed peppermint candy cane. Set cut side down on tray. Set aside to cool until firm. 5.) Enjoy life and the holidays, with our Cocoa Loco Peppermint Pleasers!

Fudgey Swirly Bars

Fudgey Swirly Bars Chocolate fudge with sunbuttery swirls. NO: wheat, gluten, dairy, peanuts, tree nuts, egg or soy Ingredients 1/4 cup Sunbutter® 1/2 tsp canola oil ½ tsp brown rice syrup 2-10oz bags (3 cups) Enjoy Life® semi-sweet chocolate chips, 1 1/2 tsp canola oil 1/2 -1 tbsp sunflower seeds (optional) Directions: 1.) Grease an 8'x8' pan. Set aside 2.) Mix Sunbutter with brown rice syrup, mixture will get thicker. Add the canola oil and mix until combined well, mixture should thin out. Set aside. 3.) Place chocolate chips, and oil in a microwavable container. Heat for one minute, stir. Heat for 30 seconds, stir. Continue process until chips are melted. Be careful not to over heat! 4.) Pour chocolate mixture into the greased pan and spread evenly. 5.) Using a tablespoon, dollop the Sunbutter mixture on top of the chocolate. With a FORK swirl the tines of the fork gently thru the Sunbutter dollops. Sprinkle with sun flower seeds, optional. 6.) Cover and set aside to co

Bistro Bella Vita Resturant

Bistro Bella Vita Resturant has a gluten free menu. 44 Grandville Avem, Grand Rapids MI Phone 616-222-4600 http://www.bistrobellavita.com/

My Thanksgiving

I had a horrid Thanksgiving. My mother side of the family had totally ganged up on me. Their conversations were mainly about how horrid it is to be gluten free and that people are crazy for going on a gluten free diet. My grandmother told my dad, who has Celiac but hasn't done the blood test yet, that he was crazy for eating gluten free before getting a blood test. My dad likes the gluten free food. My family just does not what to take the time to learn about what the disease is and how to cook gluten free. Honestly it's not that hard to be gluten free. It is my 8th year and I found there is more and more gluten free items out there. Things taste alot better then when I was first diagnosed. My grandmother had the hardest time saying that the pumpkin pie is just a pumpkin pie, but she could not. She had to say the pumpkin pie was a gluten free pumpkin pie. The pumpkin pie was also sugarless, but that was ok.She didnt have to say that. My grandfather and my Uncle are both diabeti

Sweet Potato Biscuits

Sweet Potato Biscuits 2 ½ cups all purpose gluten free flour ¼ cup packed brown sugar 1 tablespoon baking powder 1 ½ teaspoon xanthium gum ¾ teaspoon salt ¾ teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground allspice ½ cup vegetable shortening ¾ cup mashed canned sweet potatoes ½ cup milk Preheat oven to 450 F. combine flour, sugar, baking powder salt, xanthium gum, cinnamon, ginger and allspice in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Combine sweet potatoes and milk in separate medium bowl with wire whisk until smooth. Make well in center of dry ingredients. Add sweet potato mixture; stir until mixture forms soft dough that clings together and forms a ball. Turn out dough onto well floured surface. Grease or wet hands well. Knead dough gently 10 to 12 times. Roll or pat dough to ½ inch thickness. Cut out dough with floured 2 ½ inch biscuit cutter. Place biscuits 2 inches apart o

Da Lucianos

http://glutenfree.dalucianos.com/index.aspx If you are ever in Chicago this a must go to resturant. Order some frozen items to ship to your house and you will not regret it!!

Here is a Great Thanksgiving Menu

Butterball Turkey (don't use season packet if it comes with one) Gluten free stuffing Tossed Salad Bush Original Baked Beans Jello salad with fruit Mashed potatoes Gravy Cranberry sauce Green bean casserole Dinner rolls Pumpkin Pie Gluten Free Stuffing 3-4 cups gluten free bread cubes or crumbs 1 8 oz package mushrooms sliced 1 bunch celery chopped 2 medium onions chopped 1 cup raisins 1/2 cup butter cubed 1 can chicken broth (Meijer or Swanson brand is gf) 2 to 3 Tablespoons rubbed sage (McCormick is fine most will be ok just check the ingredients) 1 Tablespoon poultry seasoning (McCormick is fine most will be ok just check the ingredients) 1/2 teaspoon pepper Melt butter in pan saute celery onions mushroom until tender. Stir in broth seasonings and raisins bring to a boil, reduce heat simmer uncovered for 10 minutes. remove from heat and fold cubed bread crumbs into mixture. Loosely stuff the Turkey just before baking o