Now...I've been intending to sit down every evening for the past two weeks and post a new entry, but the time slips away...warm evenings have caused me to linger a bit too long in my backyard, but it's been worth it. In addition to this blog, as I mentioned last month, I've become an author on Celiac.com's website which is really exciting, but finding the time between working full-time, having a social life and exercising, and researching Celiac news, and...well, you get the picture. I need like 8 more hours in each day, please!!

Receiving emails from newly diagnosed Celiacs has become the main source of the comments left for me to respond to. I'm amazed, though I shouldn't be, at the number of women...yes women vs. men who seem to have struggled for so many years and were ultimately diagnosed with this disease. The majority who have written to me range in age from the early 40's to late 60's. My heart truly goes out to these folks who have been struggling for so long with no answers...until now. Now, I hope they can find a way to celebrate, even through the confusion because it does get better, and better and better. Not to say they won't have days of feeling completely overwhelmed with what their "new life" will ask of them, but as I've always said and believed, KNOWING is so much better than not knowing. Knowing, means you can face something head-on, with all of your strength and energy and resolve or learn to manage with ABUNDANCE...whatever it may be.

I have emailed back and forth with a woman in southern California who was also recently diagnosed and really struggling with finding safe restaurants to eat at, and with the whole concept of eating out at restaurants period, which can be quite daunting, intimidating and scary. It honestly takes a long time to feel confident walking into a new restaurant you have never visited before and being assertive about what you can and cannot eat as a Celiac, and making sure the server and chef got the message loud and clear. This is especially true when eating out with larger groups of friends, family or colleagues - you must press the issue for your own safety, regardless of how uncomfortable you might feel. Being clear and upfront about what you cannot eat always beats the dread of two hours later knowing that you were poisoned and dealing with the inevitable 2-3 weeks of feeling "hung over"...at least that's how it is in my case!

So, this woman suggested that I begin talking about WHERE Celiacs can safely eat and which restaurants around our country not only are safe, but even promote their own gluten-free menus. I say Bravo! It's a great idea and one that will require much research on my part, but something I am excited and looking forward to doing - great suggestion, my Celiac friend. I have posted several gluten-free restaurants on my blog from my travels and have had great success at these lovely eating establishments; however, it's important to find more "main-stream" places to eat that allow for a safe and enjoyable dining experience...actually, we would all just take the safe part of that sentence!

As I research these new restaurants and begin to delve into this new realm of information, I will continuously post my findings both on this blog and on my Celiac.com blog, in order to better-reach those reading and searching for some advice and answers. I will begin though, by listing some chain restaurants found nationwide that have their own gluten-free menus. Even when ordering off of these menus, please, please, please remind your server that your food must be prepared in a safe environment without any cross-contamination.

Also, if any of you find other gluten-free restaurants PLEASE email me or submit a comment on one of my blogs so that we can add them to the ongoing list that's being created:

• PF Changs China Bistro
• Outback Steak House
• Chipotle
• Claim Jumper
• Baja Fresh - just make sure you are eating CORN tortillas
• Bristol Farms - they have a cafe in some locations
• Whole Foods Market - their salad and soup bars are largely gluten-free
  

Eat safely. Eat well. Eat with abundance.

More soon.

Awareness of Celiac disease is spreading, by Joe, and restaurants are taking full advantage of the added patronage! Some stops that are required for the weary traveller, or simply the local resident, are listed below:

1. In N Out- Now, I know they have these guys all up and down the coast, but the one in Laguna Niguel is very aware of Celiacs' needs (I go there all the time, and they are more than willing to accomodate)!
2. Skosh Monahans. The owner's son has autism, and because of his condition, they created a gluten-free, casein free kid-friendly menu. The place is has a very laid back atmosphere and would cater to even the pickiest gluten-free consumers.
3. Newport Rib Steakhouse. They are very willing to help out Celiacs. Their food is delicious!
4. Z'Tejas- Tex/Mex lunch and dinner. Good food, good restaurant.
   

Also, BJ's Pizzeria, a favorite amongst high-schoolers for their low prices, big plates, and the infamous pazookie, is adding a gluten-free menu to their restaurant! They say that is will be coming soon, but how soon I am not sure. I will be checking frequently.

If anyone else has any other suggestions about some out-to-dinner locations that are sympathetic to the needs of Celiacs, do not hesitate to add them in!

So I was reading the Joy of Cooking today. Yeah, I'm a weird food freak like that. Anyway, There is a gluten free section that I had no idea about! It's in the 1997 edition. You can look up gluten free in the index. It's got a pie crust, pizza crust, and bread. Pretty cool stuff. I love the Joy of cooking so you can imagine how excited I was to find gluten-free recipes.

I became a Celiac "Blogger" at the beginning of this year. For months I had longed to take the time to put my words to paper or keyboard and write snippets about my life's journey as a Celiac and in doing so, offer up all kinds of fun food, product, and restaurant tips to others who are searching or just curious.

Being a Celiac has been such a tremendous journey of transformation, observation and consequently learning so much about myself.  I look my diagnosis now as a blessing - a gift, really.  I realize for those of you newly diagnosed Celiacs, a few who have written to me, you are definitely NOT sharing my same sentiments right now.  You will...in time.  There are so many emotions wrapped around the realization that gluten will do serious harm to you, both physically and mentally. Most non-Celiacs are baffled as to how this could be so complex. I am always patient to try and explain that suddenly being diagnosed with this auto-immune disease, especially in your adult years, is a tremendously difficult challenge to overcome...but we all do, with grace and humility AND a lot of help from our fellow Celiacs.

My advice to anyone reading this entry is...reach out for help! Do not be afraid to ask, inquire, research, study, learn and once again...ask for help. I'm more than willing to be added to your list of Celiac supporters. It takes strength and courage to live with this disease, but you will be amazed at the wonderfully insightful and caring humans you will encounter on your journey back to health and happiness.

Gluten-free abundance to each and every one of you.

This past weekend, I was taken to brunch by some family members. Aware of my gluten restrictions, they decided to take me to Draeger's in San Mateo, a wonderful market that not only sells produce, but also has numerous amounts of gluten-free items for purchase! A gigantic banner on the front of their store even proclaims that the store is a supporter of those who are gluten-free.

On the second level of the store, above the shoppers and tucked away in a little corner, is a magnificent restaurant that serves an unbelievable brunch. The staff is acutely aware of the need to be gluten-free, and I had no problem ordering a delicious omelette with a side of herb-roasted potatoes. What sounds like a decadent dish that may encounter cross contamination was absolutely gluten-free and just wonderful. I enjoyed my meal, and I was very comfortable that those who ran the establishment took care of my needs.

If you are ever in the area, Draeger's is not one to miss. Take a little time out of your weekend and visit their restaurant. It is well worth it!

For nine months I ate high protein, lots of fruit and veggies and saltine crackers.  With my beautiful baby girl born and my second, and last, nauseousness filled pregnancy over, I was on cloud nine!  My plan was to eat healthy so my baby girl would be as happy and healthy as my son was while I was breastfeeding.   After about three weeks we went out for lunch and I ordered I large plate of hummus, grilled veggies, crackers and French bread.  The next day my baby girl started throwing up.  I called my midwife and sister only to hear that maybe it was the hummus or the garlic, but it was probably nothing.  I cut out any legumes and garlic; the problems only increased.  Her stomach always seemed to hurt so she was classified as colic.  I am not one to sit back and be told there is nothing I could do.  I cut out dairy and saw minor improvements.  The crying on both our parts continued.  I cut back to only eating plain grilled chicken, saltine crackers and bread thinking there was no way these plain foods could hurt her stomach.   After seeing the problem get worse, and finding no help in books or the internet, I decided that wheat, my main food source at the time, may be a problem.  My mother doesn't eat wheat and I've always been told that I may be mildly allergic.  Within a week her attitude seemed to be improving and her potty habits became more regular.  When I tried to reintroduce oatmeal it was followed by two days of straight crying and about another week before she soiled herself again.  I was faced with no gluten or lactose and weighed in at maybe ninety pounds.  I loved to cook, and my family loved it too, so we started looking into what was out there.  We make  lactose and gluten-free pizza, pasta, bread and so much more.  My son, four, has not even noticed that we stopped buying gluten or dairy.  My baby girl also gets rashes from corn, is still a little fussy, but overall her stomachaches are gone and she is extremely healthy!    It has been a long and exhausting switch, but I feel very good about making a sacrifice that to me is so minor but to her makes the world of difference.  My baby girl is almost nine months old and is the happiest colicky baby anyone has ever seen.     

I've written in journals, on pieces of scratch paper, on torn-out magazine pages while sitting in airports, just about anywhere I can put pen to paper when the moment strikes and inspires me to move the ink across the page...I suppose I have much to say...not that anyone has to listen - writing and expression are like breathing for me - essentials.

I was diagnosed with Celiac Disease on April 15, 2000 - the Millennium year proved to be quite significant for my life, minus any YK2 computer crashes. My diagnosis arrived sincerely just in the nick of time, because at the ripe old age of 30 I was on my out of this life, due to almost a decade of severe sickness, complications and misdiagnosis. There are still many a day when a flash of my pre-diagnosis past enters my mind and I remember glimpses of my life during those years of confusion, sickness, despair, and ultimate frustration. I don't recall ever feeling fearful of what was happening to me though, because the funny thing about the human spirit is - we fight to live; it's innate to our souls...and of our being. However, I can honestly say that my parents and brother would not concur with my last sentence because they were laden with the fear and uncertainty of my future more than I - my job was to fight through, research, keep living, keep filling up my soul with whatever joys and enjoyment I could still physically and emotionally take in...and I did just that.

I was a very healthy little girl; active and athletic, loving food of all kinds and full of life. I was a serious equestrian rider and horses were my passion. One of my Basque grandfathers was a true cowboy and taught me the gift of riding at age four and I have four concussions under my belt to prove it…or wait, was it five? It’s hard to remember such things when you’ve hit your head so many times! I have such wonderful memories of riding for hours on end every summer afternoon through the golden hills of northern California. Those days shaped the way I have lived my life as an adult in so many ways and were simply so joyful and rich. It was during those years of riding, in my early teens, when I first began experiencing debilitating migraine headaches - the kind where you loose your vision and your cookies, so to speak. I remember that wearing a riding helmet in the heat was the diagnosis for the headaches that would shut me in my room for an entire day, until my sight returned. It would be 15 years later, after being diagnosed with Celiac Disease, that it became apparent the migraines were my first symptoms. Little did I know back then of the journey that ensued, leading me to a gluten free life of abundance.

If you ever feel obligated to visit northern California, there are two gluten-free establishments that should not be missed.

Firstly, the Mariposa Bakehouse and Cafe is a must-see. This quaint little establishment located on the Berkeley/Oakland border is impeccably clean, and better yet, is entirely gluten-free. The food is near-gourmet and is fairly priced. No matter what you order, you will always be more than pleased. The pizza is always fresh, the muffins are near-perfection, and the bagels are sinfully delicious. The cafe is kid-friendly, and the service is nothing short of spectacular! A five-star in my book.

The second place I would recommend is Cafe Solstice in San Mateo. Located next to the Equinox gym, everything on the menu is gluten-free and vegan. It is technically a "raw" restaurant, an eatery where the philosophy is that by cooking food you deprive an individual of obtaining all the nutrients in the meal. Thus, everything is fresh and delicious. The employees are all very knowledgeable about a Celiac's needs and are more than willing to answer any questions you may have.

So, whether you are just stopping by or staying for a while, these two dining establishments are amazing places for Celiacs!

I am a finicky eater. I admit it. When I was young, I used to say I didn't like a certain type of food because I just didn't like it. When asked if I had ever tasted it before, I would say no, but even so, I still didn't like the food. (Ok, I still occasionally use this excuse, but I am getting better!) Being diagnosed with Celiac made me expand my food repertoire when dining in and out of the house.

Still, you have to admit, some of the gluten-free products out on the market are just hideous! The deceiving photos on the internet and on the consumer labels make things look oh so scrumptious, but then you stick something in your mouth and it takes all your willpower just to politely spat it back into a napkin.

But wait! Do not be discouraged! It is all about the process my friends. Trial and error. We go through this with everything else in our lives, so why not food? Yes, it may cut you down at first, swipe you at the knees. After the fifth loaf of mushy bread or crunchy mac n' cheese, you just want to throw your hands up and say "Enough!" But that would be a waste, because all the foods you have found not to eat lead you on a road to foods that actually taste good!

So, the moral of the story is, continue to explore. Do not judge a book by its cover (or in this case a picture on a box). Rather, ask around, do taste tests, and learn from the experiences. Understand that once you spit something into a napkin, or if the dog won't even touch it, that food probably won't taste good the second or third time you try it. However, when you hear the hallelujah chorus in the background, you know that food item is a keeper. Your taste buds will tell you what is tasty and what is, well, not. Gluten-free, just like any other diet on the planet, has its ups and downs, the yummy and the yucky.

We are now talking about some of the terms that are used in the kitchen that you might need to know in order to help you decide how your food is prepared.

Broiled: The two I am talking about is where the fire is above your food and below your food.

• Above. Your food sits on a grill that the chef can move up and down to make it closer or father from the fire.
• Below. The food sits on a grill a lot like your outside grill.

With both of these types of cooking cross-contamination is not caused by the fire but can be caused by the grates if they are not properly cleaned.  I have talked about cross-contamination a lot.  If the chef cooked a marinated chicken breast (example), and then he puts your food right on top of the grate where that has just happen, you may end up with a small amount of gluten that is on your food.

Ask the chef to clean the grate. They have a steel brush usually right next to the broiler and that will get most of it off. If it is a broiler that can move towards the fire the chef can move the grate towards the fire to burn all left over food off.

Sauté’:  I found that sauté’ is the safest way to prepare the food. The food is put in a hot pan of oil or butter and nothing else goes in unless you ask for it.  This is a great way to make your food taste better with a splash of lemon or wine.

Grilled: When food is put on the flat top grill it stays there for a very long time. It bakes on the grill and the next food goes right over it.  If you must have a grilled item ask for the chef to razor blade the grill.  It is a tool that is used to scrape the grill clean. It doesn’t do a perfect job though. Depending on the sharpness of the blade you still might get cross-contamination. The sure way is to stone the grill but that is a mess and it stinks. That is how they clean the grill at the night so you are not going to get that done during the day unless you get real lucky with your chef. Sometimes water and the razor blade can work but it really depends on how often they use the grill and what they are cooking.

Steamed: This is another way of getting very good results. The steamer blows steam in and it steams your food until it is done. Ask for your food to be cooked alone with nothing else in there. There is a lot of pressure so some small food can blow around. The chef puts your food in a pan with holes and the steam surrounds it. 

Poached:  Ask for a fresh pan of water and your food is safe. The chef puts your food in the water and at a constant simmer.  Be creative and add some wine or lemon anything that will make your food taste better.

Fried: To fry your food you must ask if the fryer only cooks gluten-free items (example like French fries). If not stay away from the fryer because cross-contamination can occur. You can ask for a small pan with fresh oil in it to have your food prepared if they know ahead of time. If you just come in and ask it will take a little time for a pan of oil to heat up to the proper temp. You also can ask for it to be pan fried that way it will take only ½ time because it is a small amount of oil and does not cover it.

Baked: In the oven is a good way but it still has some hazards. The convectional ovens have a blower in the oven so it blows small food particles around. Also the grates that are in the oven could have food on them and that could drip on your food. There could be another item above your food and it could over flow. I ask for my food to be covered that is the safest way to make sure nothing happens. If that can’t be done ask for the top rack and hope no food blows in your food.

I hope that answers some questions--if there are some I forgot please let me know.

Chef Daniel P.