Review: Amy’s Shepherd’s Pie (gluten-free) October 31, 2007

I tried this gluten-free Shepherd’s Pie from Amy’s.  It is made with organic vegetables and topped with organic mashed potatoes. 

This pie is mostly mashed potatoes.  The potatoes taste good but need some salt and/or pepper.  It would be even better with some cheddar cheese melted on the top.  The vegetables have a good flavor and good texture but there aren’t enough of them.  The layer of potatoes is about twice as thick as the vegetables.  This pie needs to be cooked in a conventional oven (400 degrees) for 45 minutes.  In a microwave it cooks in 5 minutes.  I cooked it in the conventional oven. 

The pie is small and only contains 160 calories (4g fat, 27 g carb and 5 g protein).  It isn’t really a full meal but could be a lunch with something else added, like fruit and bread.  It wasn’t filling enough for a dinner.

Would I buy it again?  If I didn’t cook I would buy it because it is nutritious and tasty for a gluten-free frozen meal.  Two pies would make a more filling meal.  I would rather make a quick meal of my own (like Tex-Mex Bean Frittata or Chile Relleno Casserole) which would cook in about the same time and be more tasty and filling.

Amy’s Gluten-free Pizza Review October 29, 2007

I special-ordered  two varieties of Amy’s gluten-free pizzas.  I liked the Amy’s Cheese Pizza Rice Crust best.  It has real cheese and tasted better to me than the Rice Crust Spinach Pizza which is dairy-free and has soy-based cheese. 

I added some onions, bell peppers and oil packed sun-dried tomatoes to the Cheese Pizza and it tasted quite good.  The crust is crisp if you follow the directions on the box for the “Crisper Crust”.  The nutrition facts are:  1/3 pizza has 300 calories, 14 g. fat, 31 g. carbs (2 grams fiber), 11 grams protein and 20% (200mg) of the RDA for calcium.  It makes a good lunch if you are craving some easy pizza. 

I recommend the Cheese Pizza if you can eat soy and dairy.  I can’t recommend the Spinach Rice Crust Pizza because I didn’t like the taste and texture enough for me to buy it again.

Bad News on my Bones October 27, 2007

I was diagnosed with celiac disease three years ago mainly because a bone density scan showed that I had osteoporosis.  Since my diagnosis I haved been trying to increase my bone density, especially in my spine.  For the first two years my bone density in my hip and spine has improved.  I just had another bone density scan and my spine did not improve, in fact, it became worse.  Not as bad as it was on the original test but it did not improve. 

It has me baffled and I look forward to talking with my doctor about it next week.  It is a major setback to me.  I want to remain active but I don’t want a spine fracture.  I have spent the past two days researching osteoporosis again.  My doctor uses the term osteomalacia which means it is caused by a sickness.  I have vowed to continue and increase weight-bearing exercise.  I wonder if all of the bicycling that I did this summer has a bearing on the result because cycling is not a weight-bearing exercise, especially for the spine.  My hip did improve slightly. 

This osteoporosis is the worst part of having had celiac disease undiagnosed for so long.  The anemia, and all of the other sicknesses I had, have been cured by the gluten free diet but I am still struggling with the osteoporosis.  I will continue my attempts to increase my bone density. 

Depression, forgetfulness and irritability with celiac disease October 25, 2007

People with celiac disease have likely been malnourished for some time before their diagnosis.  Malnutrition can lead to many problems, including depression, irritbility and forgetfulness.  From Dr. Peter H.R. Green’s book, “Celiac Disease, A Hidden Epidemic”: 

Depression may be due to the malabsorption of nutrients.  One study suggested that malabsorption could interfere with the neurotransmitters that regulate mood.  Researchers found a possible link between brain function, depression, and malabsorption because of abnormalities in the metabolism of monoamines (serotonis, dopamine, noradrenaline).  They felt that a high number of food factors are involved in monoamine synthesis and concluded that depression and anxiety disturbances found in celiac disease and IBD could be secondary to a reduced neural production of monoamines.

Another problem with nutrient malabsorption is a deficiency of folate (folic acid).  From ”Celiac Disease, A Hidden Epidemic”:

A deficiency of folate (folic acid) was shown to increase irritability and forgetfulness.  Folic acid is a vitamin that is necessary for the formation and growth of blood cells and is used in cell division.  A deficiency plays a role in neurological defects in newborns, anemia, blood disorders, and GI disturbances, and was proven to cause depressive symptoms including fatigue and apathy.

Since folic acid is best absorbed in the duodenum, people with celiac disease may suffer from a deficiency.  The link between this and depression is unclear, but interesting.

The malabsorption of other nutrients may contribute to depression.  Vitamin B12 deficiency will also contribute to depression as well as dementia (memory problems).  Once the intestine has healed, absorption improves, and the effects of these deficiencies should resolve.

The book goes into greater detail on the subject of depression and you may want to read it for more information.

Psychology of Celiac Disease, Take 2 October 22, 2007

I am reading an interesting book, “The Omnivore’s Dilemma”, by Michael Pollan.  I’ll review it when I’m done but as I was reading the other day I thought that we, as celiacs, can look at our disease in a positive way.  Instead of feeling sorry for ourselves and being depressed about not being able to eat wheat, barley and rye and all of the foods we may have loved that contain them, we can be thankful that our diet enables us to eat more naturally-gluten free foods, which are healthy and nutritious.  The gluten free diet is so rewarding because by eating fruits, vegetables, gluten free grains, dairy products, nuts and legumes and meat and fish (if you are not a vegetarian) you are eating the best diet around.  You must pay attention to what you eat and where it comes from.  You become a more discerning eater. 

Rejoice in your healthy diet!

Sportea. a caffeine-free alternative? October 21, 2007

I picked up this Sportea last week.  It is advertised as an alternative to coffee and colas.  It contains a blend of black and green teas, siberian eleuthero root, ginger, mate’, vitamin C and natural flavorings.  The company told me by email that the flavorings do not contain gluten.  The box says that these ingredients, in combination, “fight fatigue, boosts energy and builds stamina.”  The company states that the tea is 98% caffeine-free naturally:

SPORTeaâ is a “DECAF-EQUIVILENT” with less than 2% caffeine naturally occurring. MANY DECAFFEINATED PRODUCTS contain up to 3% caffeine after the decaffeination process, which conforms to the FDA regulations for “DECAF”.

I have the iced tea sized teabags.  I just put a teabag in a quart of cold water and put it in the refrigerator for 4 hours or overnight.  There are also 2 gram single serving teabags available.

Sounds great, right?  I like the taste of the tea.  It is very slightly sweet and refreshing.  I have had 2 quarts of the tea over the last week.  I have felt energetic but I don’t know if it is the tea or not.  I like to drink it and I’ll continue to try it out.  I think it is an option you can try if you feel you need an energy boost and don’t want to drink coffee or colas with the caffeine and sweeteners that they bring with them.   

Here in the Wood River valley I found this tea at the Valley Market in Bellevue.

Crunchy Rice Cake-Crusted Halibut with Tofu-Dill Sauce October 19, 2007

This was a delicious meal.  I found the recipe for Crunchy Rice Cake-Crusted Halibut with Tofu-Dill Sauce in the Idaho Statesman.  The article was about a new cookbook, “The New Whole Grains Cookbook”, by Robin Asbell.  The halibut is great with the crusty coating.  The sauce is very good, I was still thinking about it the next day.  I served the halibut with sweet potato oven fries and broccoli.

Crunchy Rice Cake-Crusted Halibut with Tofu-Dill Sauce

From “The New Whole Grains Cookbook,” by Robin Asbell

Sauce:

1 clove garlic

½ cup fresh parsley leaves, washed and dried

Half of a 10-ounce box firm-style silken tofu

1 ½ tablespoons fresh lemon juice

1 tablespoon chopped fresh dill

½ teaspoon salt

¼ cup extra-virgin olive oil

Fish:

2 brown rice cakes

1 large egg

1 tablespoon Dijon mustard

¼ cup canola oil

4 small halibut fillets, 6-ounces each

Make the sauce first.  In a food processor, mince the garlic and parsley.  Add the tofu and puree.  Scrape down the sides and keep processing until it is completely smooth. 

Add the lemon juice, dill and salt, scrape down and process to mix.  Pour the olive oil slowly through the tube with the motor running.  Scrape the tofu sauce into a bowl and reserve, then wash the processor bowl and dry it well.

Bread the brown rice cakes into pieces and put them into the food processor bowl.  Pulse to break the pieces into rice-size bits.  Transfer the rice cake bits to a pie pan or plate.

In another pie pan, whisk the egg and Dijon mustard.  Heat a large, nonstick skillet on high for a few seconds, then pour in the oil.  Heat the oil until it shimmers.

Coat the halibut fillets in the egg mixture, then in the rice cake bits and put them in the hot pan.  After the pan returns to a sizzle, reduce the heat to medium.  Cook for about 5 minutes per side for thick fillets, less for thinner ones.

Serve hot with the sauce in little bowls for dipping.

Review of three gluten-free bars October 18, 2007

I have recently tried 3 bars that I never tried before.  The first is the Jocalat Larabar, chocolate mint flavor.  I like chocolate mint so I was excited to try this bar.  The Larabars are made with dates and to me they all taste pretty much the same.  I couldn’t taste much chocolate mint.  I think the Larabars are nutritious and you will like them if you like dates.  I like the fact that there are only 6 ingredients in the bar:  organic dates, organic almonds, organic cocoa mass, organic cocoa powder and organic vanilla and peppermint flavor.   No chemicals which you have to wonder what they are.  I just don’t like the taste too much.  Try it and see if you like it before you write it off.  Nutrition facts:  1 bar (48g) has 190 calories, 9 g fat (42% of calories) , 5 g protein and 25 g carbs.  I found this at the Boise Co-op. 

The thinkThin Pink limited edition Peanut Butter Caramel bar is one that I found at the grocery store.  I was surprised to see a new gluten-free bar.  This bar is in support of the Susan G. Komen for the Cure.  This bar has too many ingredients to name, some of which you wonder about.  It says it is gluten-free but contains milk, soy and peanuts.  It is manufactured in a plant that processes peanuts, nutmeats, soy, wheat, milk and egg products.    This bar tasted OK.  It was soft with a thin chocolate coating.  It didn’t have much texture.  I probably wouldn’t buy it again but it was tasty.  Nutrition facts:  1 bar (60g) has 230 calories, 8 g. fat (30% of calories), 20 g. protein and 26 g carbs.  I found this bar at Atkinsons’ Valley Market in Bellevue, Idaho.

The Honey Stinger 20 g Protein Bar I tried was the dark chocolate coconut almond pro variety.  This was the best tasting of the three bars.  It contains some small pieces of crunchy almonds.  It has a strong honey flavor.  It is the largest bar (88 grams), almost twice as big as the Larabar.  If you ate the whole bar you’d get 390 calories, which is OK for a meal replacement but high for a snack.  I would buy this again but eat only one third of the bar for a snack.  Nutrition facts:  1 bar (88 g) has 390 calories, 20 g fat (46% of calories), 20 g protein and 36 g. carbs.  I found this at the REI in Boise.

I still like some of the other bars on this page better.  I don’t eat bars too often but sometimes they are a easy item to take with you, especially if you aren’t sure if you’ll find gluten-free food.  You should be aware of the nutrition facts while you are chosing a bar. 

Lentil Soup October 15, 2007

I love the heartiness of this soup.  I don’t eat meat much, especially not processed meat like bacon.  But the 3 slices of bacon in this soup give it such a good flavor I can’t resist.  Lentils are high in fiber and iron, among other nutrients.  Here is a chart showing the nutritional value of lentils:

Many patients with celiac disease need to supplement vitamins and iron this is a delicious way to get your nutrients.  Lentils are convenient because they cook quickly. 

 

Lentil Soup

From Betty Crocker’s Cookbook and modified by Kathy

3 slices bacon, cut into 2-inch pieces

1 medium onion, sliced

1 large carrot, sliced (about ¾ cup)

1 large stalk celery, sliced, (about ¾ cup)

1 clove garlic, finely chopped

2 cups water

2 cups glutenfree chicken broth

12 ounces dried lentils (about 2 cups)

2 tablespoons snipped parsey

1 tablespoon (or to taste) salt

½ teaspoon pepper

¼ to ½ teaspoon dried thyme leaves

1 bay leaf

2 cans (14-oz. Each) diced tomatoes

1 cup water

Fry bacon in 3-quart saucepan or Dutch oven until limp; drain on paper towels.  Add onion, carrot, celery and garlic to bacon fat; cook and stir over medium heat until celery is tender, about 10 minutes.  Stir in bacon, water and broth, the lentils, parsley, salt, pepper, thyme and bay leaf.  Heat to boiling; reduce heat.  Cover and simmer until soup thickens, about 1 hour.

Stir in tomatoes (with liquid) and 1 cup water.  Simmer uncovered 15 minutes.

6 servings (about 1 ½ cups each).

Interesting celiac disease article October 14, 2007

In the latest issue of the Clan Thompson newletter, dated October 6, 2007, there is an interesting article which reports on an article published in “Pediatrics”, Official Journal of the American Academy of Pediatrics. 

Doctors in Nevada report the case of an adolescent girl who had a biopsy confirmed diagnosis of celiac disease and who received her definitive diagnosis nine years before receiving a stem cell transplant for leukemia. The doctors state that she underwent HLA-identical matched-sibling transplantation for her leukemia, which also successfully treated her CD. To their knowledge, a cure of CD by HSCT has not been reported previously, although its converse, the transfer of CD from donor to host, has been reported.  

Read more here:

http://pediatrics.aappublications.org/cgi/content/full/120/4/e1120

 This is a dramatic way to “cure” celiac disease but it may lead to research that will some day bring about new ideas about celiac disease.