Comments on: Planning for a Busy Gluten Free Life

By: Sheri

Sheri — Sat, 21 Jun 2008 22:43:07 +0000

Great site!
Our family has been gluten free for almost a year and I’ve learned that planning ahead isn’t important, it’s necessary.
I always keep in my freezer: two kinds of multigrain muffins (usually carrot zucchini, banana walnut or sweet potato), two loaves of multigrain bread, eight multigrain tortilla’s, 12 multigrain buns. Because I make them every week, it doesn’t take me long at all and I can make a huge variety of meals with these as a base.
I would suggest checking out Once a Month Cooking on Recipezaar for planning your next tax season. A whole day of cooking doesn’t appeal to me so I double almost everything I cook and freeze half in single portions for lunches and or busy nights. Single portions thaw and reheat quicker in addition to being extremely convenient and healthy for lunches. And if everyone wants something different it’s easy.
I second the opinion that a jar of peanut butter is the best thing to have in your desk drawer. The protein lasts longer than anything else that stores that well.

By: Mary Frances

Mary Frances — Sat, 07 Jun 2008 18:03:59 +0000

Ann, Thanks for telling us about FAAN. I’ll be sure to sign up for their newsletter.

By: Ann

Ann — Tue, 03 Jun 2008 15:54:50 +0000

You mention the attention given to the word “allergy” in restaurants, it is with good reason. I have been a member of the Food Allergy and Anaphylaxis Network (FAAN) for 17 years…since my son was diagnosed with multiple food allergies. (CD is brand new to us, although we know a great deal about it through FAAN, enough to be really bummed, but not daunted.)
Anyway, FAAN has been very active in awareness education with restaurant associations, grocery manufacturer associations and legislative bodies. They advocate for safer food handling and labeling practices and have made huge strides over the years. If you wonder where these great new labeling standards are being advocated from, a big round of applause goes to the doctors on the board of FAAN, among others. They constantly ask us to write our legislators in both state and federal government.
Over the years, I have watched the announcements of advancements in the newsletter, and seen the subsequent improvements in attention paid in restaurants, in labeling on packaging, even in emergency personnel preparedness. Many companies notify FAAN of mislabeling and cross-contamination that happens from time to time and we receive email notices warning us of these events. It has truly been a life-saving network for us.
Through them, I also have a great many gluten and allergen free recipes to try, and substitutions that they recommend. But I still love the attention to flavor, texture and edibility that your site offers. It will save a great deal of experimentation time!

By: carrie

carrie — Mon, 21 Apr 2008 20:18:05 +0000

Welcome back Mary Frances! I missed you!!! I the honesty in this post and I have to admit I’ve done the same thing over the last few weeks! And since I do have a wheat allergy/sensativity instead of celiac, I’ve been all the stuffier, groggier, exhausted, and had to take way too much benedryl. You are right! It never tastes as good as you think it’s going too! I don’t know why I have given in several times to the gluten. Thankfully we sort of have a handle on our schedule now so hopefully that will make it less tempting and easier for me to plan! I really love this post! I think I’m going to print it and highlight all the great planning tips!!

By: Janie

Janie — Sun, 20 Apr 2008 21:35:21 +0000

Great post, and I love the way you reflect on those hard weeks positively: no complaining, just productive planning to make it better next time.
BEAUTIFUL new banner for your blog, too.
Great job!

By: Mary Frances

Mary Frances — Sun, 20 Apr 2008 21:34:53 +0000

Hi everyone,
Thanks for the encouraging words and suggestions. As soon as I am done with my vacationing I’m going to stock up on snacks for my desk and put some frozen meals in the freezer at work.

I should point out that my employer has been very accomodating regarding my dietary needs. When we have a lunch meeting the executive assistants check to make sure I can eat the food and order me something else if needed. And when I’ve needed to eat out with a client, they’ve made sure we eat at a restaurant like P.F. Chang’s that has a gluten free menu. I also have the ability to work at home in the evenings so that I can come home, cook supper, and then get more work done. I’m feeling very blessed to work where I do, so I hope I haven’t given the impression that I don’t. Nevertheless, wheat is so prevalent in the American diet that it is a challenge to eat outside of my home and I often feel guilty for making so many special request. I know that I shouldn’t….and I’m working on that.

Thanks again for the comments. I’m blessed to have such great readers and fellow bloggers =)

By: Elizabeth

Elizabeth — Sun, 20 Apr 2008 20:08:20 +0000

What a great post, Mary! Thanks for being so open. You are so capable in the kitchen and I have no doubt that you’re soon going to be back on top of everything.

By: crockpot lady

crockpot lady — Sun, 20 Apr 2008 16:59:57 +0000

Hugs, Mary.
I don’t have celiac, but my daughter does. I have been following your blog with interest for quite some time, and didn’t know it was even *possible* to slip up and eat gluten for a few months. So, although I am sorry that you feel icky right now, I’m actually relieved to know that you are still alive and kicking. if that makes any sense..

we keep string cheese, yogurt and FF puding on hand at all times. We like the Tiger Bars (they are filled with peanuts, so not okay obviously if you have those allergies), rice cakes in all flavors, corn and brown rice tortillas and lots of fruit.
for snacking we usually stick to fruit, tortilla chips and microwave popcorn. I cook and bake a lot so our freezer is often stocked with mini muffins, etc.
I use pre-packaged bakingmixes to save my sanity. We swear by Pamela’s, but I know the almond meal is not okay for many.

have a wonderful weekend, and know that even though you slipped just a tiny bit, you have helped so many and even with your slip up, you made this nervous mama feel a bit better about living the GF life.

oxox
steph

By: lisa k

lisa k — Sun, 20 Apr 2008 14:52:05 +0000

I can second the power of the “allergy” word in restaurant settings! Years ago I figured out that if I said “I’m vegetarian” I often got blown off- sometimes with an almost visible eye roll. However if, for instance at a Thai restaurant, I say “I’m allergic to meat, and that includes fish sauce and I don’t want to get sick” (which is true- I will get sick!) then they’ll double check and make sure the ingredients meet my requirements, and generally w/o the sassy eye roll! Now, I say the same thing regarding gluten.

By: Stephanie

Stephanie — Sun, 20 Apr 2008 14:48:09 +0000

It was nice of you to share your difficulty, next time don’t hold off, tell one of us right away when you eat gluten-free and we’ll be there for you. No one is perfect, I still can’t cook anything near like you can and I don’t eat much for veggies, but I couldn’t imagine putting myself in pain anymore. Perhaps the solution isn’t any one of the above, perhaps its realigning your work with your spirit in mind. Maybe you could ask your boss to work from home more so you can be around healthy foods? Maybe you can find an accounting position in a company that understands food? Don’t ever hesitate to reach out, we get so much from your lovely blog and will always try to give back