tag:blogger.com,1999:blog-31504709766372716402024-03-18T20:08:08.909-07:00the part of everythingI don't know a lot about everything, but I do know a lot about the part of everything that I know, which is people.Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.comBlogger193125tag:blogger.com,1999:blog-3150470976637271640.post-26808036681674275982016-09-10T20:52:00.002-07:002016-09-11T00:58:12.920-07:00navigating Okinawa's gluten free optionsMoving to a new country can be daunting for even the most adventurous of spirits, but when you have food allergies or sensitivities, it can cause the feeling of excitement to turn to dread. While celiac disease and gluten sensitivity are more related to auto-immune disorders than to true food allergies, the strict avoidance of allergens is the only way to stay healthy! I'll admit that when we found out we were moving to Okinawa, I had no idea what to expect as far as handling my food allergy issues. I am sensitive enough that I even react to most of the "gluten free" items sold at the base commissaries and other grocery stores. I've been pleasantly surprised, though, by the number of farmers markets and fresh-produce restaurants around the island!<br />
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If you or someone you know has celiac disease or gluten intolerance, here are a few shops and restaurants that have been friendly and accommodating when it comes to these "food allergy" issues!<br />
<br />
But first, a few notes:<br />
<br />
**Please keep in mind that gluten and the sensitivity to it are virtually unknown throughout most of Asia, and that most restaurant employees will not know which items do or don't have gluten in them. In fact, the word "gluten" does not exist in the Japanese language. You and you alone will need to be the judge of whether a food product is safe for your consumption.<br />
<br />
**There are a few restaurants (and packaged products) that will call themselves "gluten free," but since the handling of gluten is so unknown here, many of these proprietors do not understand the concept of cross contamination! Please use this solely as a guide to start your own research into places that may be safe for you!<br />
<br />
**Also, remember that Okinawans tend to be very patient and gracious with us as we try to navigate our way through finding safe foods. Extra smiles and "thank you's" will go a long way in helping restaurant employees to want to continue helping us along the way!<br />
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<b><u>Re:FOOD</u></b><br />
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This market opened recently in Araha, and it's full of celiac safe goodies! The shop sells gluten free items from the United States as well as from various parts of Europe and even Australia! They also have shop-made ice creams, juices, and other locally made fresh options.<br />
<br />
While the items here will be a bit more pricey than shopping from Vitacost, there's something almost magical about being able to drive to a store to pick up an item you need instead of having to wait two weeks for your groceries to arrive.<br />
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<b><u>Green Leaf</u></b><br />
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Not too far from Re:FOOD is Green Leaf, a small shop boasting a large array of organic food options. While not every item will be safe for someone with celiac, they do carry several difficult-to-find gluten free items! Green Leaf also has a small cafe, where you can get a delicious smoothie or coffee beverage.<br />
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If you find you want to shop there frequently, make sure you pick up a point card. The more purchases you make, the closer you will be to earning a "percent off" reward.<br />
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<b><u>Yakiniku King</u></b><br />
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<a href="http://thepartofeverything.blogspot.jp/2016/01/yummy-yakiniku.html" target="_blank">I've written about Yakiniku King before</a>, and we've never been disappointed in our visits there! If you're new to Japanese cuisine, yakiniku is translated as "grilled meat" and refers to a broad variety of bite-sized meats cooked on a grill.<br />
<br />
Yakiniku King can be great for those with specific food allergies, because they have an expansive kitchen with different areas for different types of food. While you will do the most of your ordering using the tablet at your table, it's best to talk with the server ahead of time to let them know about your allergies. I keep a translation on my phone at all times so that I can easily hand it to the server who comes by the table to ask which set you prefer. Some of them are more well-informed than others, but the servers who don't understand will typically go get a manager. Usually, that manager will bring an allergy card to let you know which items have which common allergens.<br />
<br />
When you go, it's best to stick to plain meats and vegetables. Ask for your food to come "shiodake" (salt only), as most of the sauces will not be safe. Even the butters can have added "aminos" that contain gluten in some form, so plan to bring your own soy sauce if you want to dip! The tablet ordering system will often ask if you want sauce or salt only, but it's best to speak with the server ahead of time as well.<br />
<br />
When cooking, remember that you are sharing a grill with the people at your table. If you are very sensitive, you may want to consider cooking all of your food first, and then letting the others at your table have free reign of the grill. If you aren't as sensitive, it may be okay for you to have one section of the grill to yourself, as long as you ensure nothing with sauce touches your designated area!<br />
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*Note: There are some occasions where something with sauce has made its way to our table, so do make sure that you double-check the meats that come your way. If this occurs, the servers have always been gracious and have swapped it out with a salt-only item. I am extremely sensitive to cross contamination, and I have never been contaminated here!<br />
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<b><u>Kasthamandap - Nepal Spice Kitchen</u></b><br />
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Spice Kitchen is a great choice if you like curry, because they have a separate little area for making the naan! There are several curries you can safely order on the menu, and if you let the server know you have an allergy to wheat (they do not know what gluten is, but they know what wheat flour is), they will let you know which items to avoid. All the curries have an option to come with plain rice, so you'll have something on your plate to soak in that delicious, spiced goodness!<br />
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*The person making the naan does not touch the curry and does not serve customers. I always ask for our server to wash his/her hands though, just in case. They've never questioned me about this, and I've never gotten sick here!<br />
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<b><u>Ajitoya</u></b><br />
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I've saved my favorite for last, because anyone who knows me knows that I'm obsessed with this restaurant. The reggae music and Araha waterfront view (especially at sunset) make for a fun and relaxing ambiance. The food, though, is truly delightful! The soup curry is loaded with healthy vegetables and a warm broth that reminds me of Grandma's home-cooked soup.<br />
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Ajitoya has two different sections on their menu. One is soup curry and one is keema. The keema curry has soy sauce and other gluten-containing ingredients, so you'll want to stay on the "soup curry" side of the menu. I've tried almost every item on the soup curry menu, and I've never had a reaction. Even the sausage, which can often contain gluteny fillers, caused no noticeable reaction!<br />
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Ordering here is easy, and I never even need to mention my gluten-related issues in order to get a safe meal. All you need to do is choose your soup curry, add your spice level, and voila!<br />
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There are three locations on the island, all of them as delicious and warm and friendly as the next.<br />
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I hope that this article will help you to find some new ways to explore the wonderful food options that Okinawa has to share, while also keeping you safe and healthy! If you have experienced some great gluten-free meals on the island, feel free to let me know in the comments!</div>
<br />Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.com0tag:blogger.com,1999:blog-3150470976637271640.post-54354018570961376432016-09-10T20:52:00.000-07:002016-09-10T20:52:09.796-07:00navigating Okinawa's gluten free optionsMoving to a new country can be daunting for even the most adventurous of spirits, but when you have food allergies or sensitivities, it can cause the feeling of excitement to turn to dread. While celiac disease and gluten sensitivity are more related to auto-immune disorders than to true food allergies, the strict avoidance of allergens is the only way to stay healthy! I'll admit that when we found out we were moving to Okinawa, I had no idea what to expect as far as handling my food allergy issues. I am sensitive enough that I even react to most of the "gluten free" items sold at the base commissaries and other grocery stores. I've been pleasantly surprised, though, by the number of farmers markets and fresh-produce restaurants around the island!<br />
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If you or someone you know has celiac disease or gluten intolerance, here are a few shops and restaurants that have been friendly and accommodating when it comes to these "food allergy" issues!<br />
<br />
But first, a few notes:<br />
<br />
**Please keep in mind that gluten and the sensitivity to it are virtually unknown throughout most of Asia, and that most restaurant employees will not know which items do or don't have gluten in them. In fact, the word "gluten" does not exist in the Japanese language. You and you alone will need to be the judge of whether a food product is safe for your consumption.<br />
<br />
**There are a few restaurants (and packaged products) that will call themselves "gluten free," but since the handling of gluten is so unknown here, many of these proprietors do not understand the concept of cross contamination! Please use this solely as a guide to start your own research into places that may be safe for you!<br />
<br />
**Also, remember that Okinawans tend to be very patient and gracious with us as we try to navigate our way through finding safe foods. Extra smiles and "thank you's" will go a long way in helping restaurant employees to want to continue helping us along the way!<br />
<br />
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<b><u>Re:FOOD</u></b><br />
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This market opened recently in Araha, and it's full of celiac safe goodies! The shop sells gluten free items from the United States as well as from various parts of Europe and even Australia! They also have shop-made ice creams, juices, and other locally made fresh options.<br />
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While the items here will be a bit more pricey than shopping from Vitacost, there's something almost magical about being able to drive to a store to pick up an item you need instead of having to wait two weeks for your groceries to arrive.<br />
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<b><u>Green Leaf</u></b><br />
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Not too far from Re:FOOD is Green Leaf, a small shop boasting a large array of organic food options. While not every item will be safe for someone with celiac, they do carry several difficult-to-find gluten free items! Green Leaf also has a small cafe, where you can get a delicious smoothie or coffee beverage.<br />
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If you find you want to shop there frequently, make sure you pick up a point card. The more purchases you make, the closer you will be to earning a "percent off" reward.<br />
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<b><u>Yakiniku King</u></b><br />
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<a href="http://thepartofeverything.blogspot.jp/2016/01/yummy-yakiniku.html" target="_blank">I've written about Yakiniku King before</a>, and we've never been disappointed in our visits there! If you're new to Japanese cuisine, yakiniku is translated as "grilled meat" and refers to a broad variety of bite-sized meats cooked on a grill.<br />
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Yakiniku King can be great for those with specific food allergies, because they have an expansive kitchen with different areas for different types of food. While you will do the most of your ordering using the tablet at your table, it's best to talk with the server ahead of time to let them know about your allergies. I keep a translation on my phone at all times so that I can easily hand it to the server who comes by the table to ask which set you prefer. Some of them are more well-informed than others, but the servers who don't understand will typically go get a manager. Usually, that manager will bring an allergy card to let you know which items have which common allergens.<br />
<br />
When you go, it's best to stick to plain meats and vegetables. Ask for your food to come "shiodake" (salt only), as most of the sauces will not be safe. Even the butters can have added "aminos" that contain gluten in some form, so plan to bring your own soy sauce if you want to dip! The tablet ordering system will often ask if you want sauce or salt only, but it's best to speak with the server ahead of time as well.<br />
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When cooking, remember that you are sharing a grill with the people at your table. If you are very sensitive, you may want to consider cooking all of your food first, and then letting the others at your table have free reign of the grill. If you aren't as sensitive, it may be okay for you to have one section of the grill to yourself, as long as you ensure nothing with sauce touches your designated area!<br />
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*Note: There are some occasions where something with sauce has made its way to our table, so do make sure that you double-check the meats that come your way. If this occurs, the servers have always been gracious and have swapped it out with a salt-only item. I am extremely sensitive to cross contamination, and I have never been contaminated here!<br />
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<br style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;" />
<b><u>Kasthamandap - Nepal Spice Kitchen</u></b><br />
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Spice Kitchen is a great choice if you like curry, because they have a separate little area for making the naan! There are several curries you can safely order on the menu, and if you let the server know you have an allergy to wheat (they do not know what gluten is, but they know what wheat flour is), they will let you know which items to avoid. All the curries have an option to come with plain rice, so you'll have something on your plate to soak in that delicious, spiced goodness!<br />
<br />
*The person making the naan does not touch the curry and does not serve customers. I always ask for our server to wash his/her hands though, just in case. They've never questioned me about this, and I've never gotten sick here!<br />
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<b><u>Ajitoya</u></b><br />
<br />
I've saved my favorite for last, because anyone who knows me knows that I'm obsessed with this restaurant. The reggae music and Araha waterfront view (especially at sunset) make for a fun and relaxing ambiance. The food, though, is truly delightful! The soup curry is loaded with healthy vegetables and a warm broth that reminds me of Grandma's home-cooked soup.<br />
<br />
Ajitoya has two different sections on their menu. One is soup curry and one is keema. The keema curry has soy sauce and other gluten-containing ingredients, so you'll want to stay on the "soup curry" side of the menu. I've tried almost every item on the soup curry menu, and I've never had a reaction. Even the sausage, which can often contain gluteny fillers, caused no noticeable reaction!<br />
<br />
Ordering here is easy, and I never even need to mention my gluten-related issues in order to get a safe meal. All you need to do is choose your soup curry, add your spice level, and voila!<br />
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I hope that this article will help you to find some new ways to explore the wonderful food options that Okinawa has to share, while also keeping you safe and healthy! If you have experienced some great gluten-free meals on the island, feel free to let me know in the comments!</div>
<br />Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.com0tag:blogger.com,1999:blog-3150470976637271640.post-55372294574328327412016-03-20T04:31:00.001-07:002016-03-20T04:32:51.011-07:00muffin-pan-chicken-cups: a recipeWe're always messing around and creating/tweaking new recipes, and this one was too delicious not to share! I'm not really sure what to call them, so if you've got a good name, let me know!<br />
<br />
For now, let's call them muffin-pan-chicken-cups (quite a mouthful, both the name <i>and</i> the actual food!)<br />
<b><u><br /></u></b>
<b><u>Ingredients:</u></b><br />
<ul>
<li>1.5 pounds ground chicken</li>
<li>1 egg</li>
<li>1 cup chopped veggies**</li>
<li>6 oz mozzarella cheese, chopped into small cubes</li>
<li>1.5 tsp garlic powder </li>
<li>1.5 tsp dried basil</li>
<li>A dash of salt and pepper</li>
</ul>
<div>
**This time, I chopped two bell peppers and 1/4 of a Japanese kabocha (pumpkin-like squash) into thumb-nail sized pieces. You could really use any veggies you like, though!</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<b><u>Directions:</u></b></div>
<div>
<ul>
<li>Preheat the oven to 400° F.</li>
<li>Grease a muffin tin (we used coconut oil on a paper towel).</li>
<li>Chop the veggies and the mozzarella into small chunks. Mix all ingredients in a mixing bowl until everything is combined.</li>
<li>Using spoonfuls (or handfuls) to scoop mixture into the muffin tin. Press down a bit to fill the cups. (I was able to get 10 muffin cups filled to the top with this mixture.)</li>
<li>Bake at 400° for 25-30 minutes.</li>
<li>Let them cool, and then enjoy!</li>
</ul>
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</div>
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Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.com0tag:blogger.com,1999:blog-3150470976637271640.post-52981876821082368682016-03-14T04:06:00.000-07:002016-03-14T04:06:22.236-07:00recreating the wonder beverageI don't have much to say (or the energy to say it), as I've been through the ringer this week! A nasty virus is going around the island, and it's caused me to be without a voice for more than a week. Then came the fever, the chills, the muscle aches, the coughing, sneezing, and aching head!<br />
<br />
I finally went to the hospital yesterday and they said I have a sinus infection and an ear infection. Because they could only prescribe medications that I'm allergic to, I've been using every home remedy I can get my hands on to get rid of this nastiness!<br />
<br />
Some actually did some good (<a href="http://saltrevolution.com/gargle-salt-water-for-sore-throat/" target="_blank">sea salt gargle</a>, <a href="http://www.top10homeremedies.com/home-remedies/home-remedies-for-ear-infection.html" target="_blank">rice bag on the ear</a>, <a href="http://www.mommypotamus.com/natural-remedies-for-ear-infections/" target="_blank">essential oils around the <i>outside</i> of the ear</a>, <a href="http://homeremediesforlife.com/apple-cider-vinegar-sinus-infection/" target="_blank">apple cider vinegar steam inhalation</a>) and others didn't (you probably don't even want to know what some of them were!)<br />
<br />
Then I remembered that when we lived in Reno and felt an illness coming on, we'd always run to <a href="http://www.yelp.com/biz/pneumatic-diner-reno" target="_blank">Pneumatic</a> to pick up a Wonder Beverage. I haven't had one in years, so I'm sure it's not exact, but this is the closest I've come to recreating it here at home. Since Pneumatic has closed its doors, we may never get to have a "real" one again! Regardless, both the original and this variation will provide a kick to the sinuses as well as a honey-laden soothing to the throat.<br />
<br />
**Note: You may want to use different amounts of the ingredients to taste!<br />
<br />
<br />
<b>Ingredients:</b><br />
<br />
<ul>
<li>Glassful of water</li>
<li>Fresh ginger, rinsed (powdered will do, but fresh is better if you've got it!)</li>
<li>1/2 Lemon, juiced</li>
<li>1-2 teaspoons raw honey (or <a href="http://www.webmd.com/a-to-z-guides/manuka-honey-medicinal-uses" target="_blank">manuka honey</a>!)</li>
<li>Dash of cayenne pepper </li>
</ul>
<div>
<br /></div>
<div>
<b>Directions:</b></div>
<div>
<ul>
<li>Boil the water. While it heats up, peel and cut the ginger. I recommend cutting four-to-five small pieces (about the size of your thumbnail -- just big enough to keep them from floating). Drop the ginger pieces into the bottom of your glass or mug.</li>
<li>Once the water is almost at the boiling point, pour it over the ginger pieces. Let it sit for several minutes, just as you would when steeping loose leaf tea.</li>
<li>Once the liquid has taken on the color of the ginger, add the juice of half a lemon and a dash of cayenne pepper. (Don't go overboard, as a little cayenne goes a <i>long</i> way!)</li>
<li>Remove the ginger pieces (unless you prefer the ginger taste to continually get stronger), add honey to taste, stir it up, sip, and feel better!</li>
</ul>
</div>
Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.com0tag:blogger.com,1999:blog-3150470976637271640.post-59850375315592838832016-03-14T03:18:00.001-07:002016-03-14T03:23:31.776-07:00Hospital Safety<b><span style="font-size: large;">Hospital Safety Information: Allergies to Gluten and Corn</span></b><br />
<br />
<br />
<b><u>General Information:</u></b><br />
<br />
<ul>
<li>NO hand sanitizer - hands should be washed with soap and water</li>
</ul>
<ul>
<li>Gloves must be powder-free nitrile variety</li>
</ul>
<ul>
<li>Cloth gowns and bedding instead of paper covers. I have an emergency gown and my emergency contacts can provide clean linens.</li>
</ul>
<ul>
<li>NO powdered rubber instruments - metal or glass only</li>
</ul>
<ul>
<li>Any tools disinfected with alcohol should be rinsed prior to use</li>
</ul>
<ul>
<li>NO dissolvable sutures - only use non-dissolvable nylon or polypropylene sutures that have been rinsed to dispose of corn starch.</li>
</ul>
<ul>
<li>Saline IV only! No dextrose!</li>
</ul>
<ul>
<li>For <b>ANY</b> medication given, check the inactive ingredients against the list below!!</li>
</ul>
<br />
<br />
<b><u>Ingredients to Avoid:</u></b><br />
<br />
<ul>
<li>wheat, barley, rye (anything with gluten)</li>
<li>corn (anything with the word corn, like corn starch, corn syrup, etc)</li>
<li>maltodextrin</li>
<li>dextrose</li>
<li>citric acid</li>
<li>sorbitol</li>
<li>glucose</li>
<li>aspartame</li>
<li>fluoride</li>
<li>glucose</li>
<li>sucrose</li>
<li>fructose</li>
<li>non-specified starches</li>
<li>modified starch</li>
<li>glycerin</li>
<li>natural flavors</li>
</ul>
<div>
**See <a href="http://www.cornallergens.com/list/corn-allergen-list.php" target="_blank">the corn allergen list</a> for more ingredients/derivatives to avoid.**</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<b><u>Anesthesia Information</u></b></div>
<div>
<br /></div>
<div>
For local anesthetics, use only carbocaine or preservative-free lidocaine. No inactive ingredients other than water and/or sodium chloride!</div>
<div>
<br /></div>
<div>
<u>Safe General Anesthetics:</u></div>
<div>
<ul>
<li>Versed (Hospira)</li>
</ul>
<div>
<br />
<u>Avoid General Anesthetics:</u></div>
</div>
<div>
<ul>
<li>Propofol</li>
</ul>
<div>
<br />
<br /></div>
</div>
<div>
<u><b>Antibiotics Information</b></u></div>
<div>
<br /></div>
<div>
<u>Safe:</u></div>
<div>
<ul>
<li>Keflex (Cephalexin) - red capsule. (potato starch)</li>
<li>Rocephin (Ceftriaxone) - injection. (Check that it isn't treated in ethanol. It should be mixed with sterile water or saline only. Also check that the lidocaine is corn free.)</li>
<li>Zithromax (only brand-name. The generics usually have corn starch.)</li>
</ul>
<div>
<br />
<u>Avoid:</u></div>
<div>
<ul>
<li>Cipro</li>
<li>Levaquin</li>
<li>Bactrim (and the Qualitest generic version as well)</li>
</ul>
<div>
<br />
<br /></div>
</div>
<div>
<b><u>Blood Products/Transfusions</u></b></div>
<div>
<br /></div>
<div>
Check the inactive ingredients and anticoagulants, as many are corn-derived. Please discuss information with patient or emergency contact before using blood products. If a transfusion is absolutely necessary, please take necessary precautions to prepare for possible allergic reactions.</div>
<div>
<br /></div>
</div>
<br />
<div>
<div>
<br /></div>
<div>
<b><u>Inhaled Medications</u></b></div>
<div>
<br /></div>
<div>
<u>Safe:</u></div>
<div>
<ul>
<li>Xopenex</li>
<li>Albuterol-only nebulizers</li>
</ul>
<div>
<br />
<u>Avoid:</u></div>
</div>
<div>
<ul>
<li>Ethanol propellants</li>
<li>Anything with added ingredients included on the above-mentioned list</li>
</ul>
<div>
<br />
<br /></div>
<div>
<b><u>Injected Medications</u></b></div>
</div>
</div>
<div>
<div>
<br /></div>
<div>
<u>Safe:</u></div>
<div>
<ul>
<li>Saline IV</li>
<li>Diphenhydramine Hydrochloride injection (check inactive ingredients)</li>
<li>Ranitidine Hydrochloride injection (check inactive ingredients)</li>
<li>Rocephin injection (without dextrose!!)</li>
</ul>
<div>
<br />
<u>Avoid:</u></div>
</div>
<div>
<ul>
<li>Lactated Ringers</li>
<li>Dextrose in IV</li>
</ul>
</div>
<div>
<br /></div>
</div>
<div>
<b><u><br /></u></b>
<b><u>Wound Treatment and Disinfectants</u></b></div>
<div>
<br /></div>
<div>
<u>Safe:</u></div>
<div>
<ul>
<li>Saline</li>
<li>Betadine solution (if it contains only water, povidone iodine, and sodium hydroxide)</li>
<li>Purdue brand Betadine is safe</li>
<li>Isopropyl alcohol (only if necessary)</li>
<li>Non-dissolvable nylon or polypropylene sutures (rinse to remove corn starch)</li>
<li>Carbocaine or preservative lidocaine for local anesthetics (the only inactive ingredients should be water and/or sodium chloride)</li>
<li>Cotton gauze</li>
<li>Kerlix or Coban Tape</li>
</ul>
<div>
<br />
<u>Avoid:</u></div>
</div>
<div>
<ul>
<li>Citric Acid</li>
<li>Glycerin</li>
<li>Pareth alcohol</li>
<li>Ethanol</li>
<li>Dissolvable sutures</li>
<li>Local anesthetics with inactive ingredients other than water/sodium chloride</li>
<li>Most adhesive bandages</li>
<li>Steri-strips</li>
</ul>
</div>
Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.com0tag:blogger.com,1999:blog-3150470976637271640.post-80674738124027462092016-01-16T21:47:00.001-08:002016-01-16T22:04:17.831-08:00antibiotics and anti-inflammatories: a story and a "pudding" recipeSome of you may know that I have been battling an awful kidney infection since early December. I was lucky that the doctors diagnosed it so quickly when I finally broke down and went to the emergency room!<br />
<br />
What followed, though, is what I find to be the biggest difficulty of living with non-<a href="https://www.foodallergy.org/allergens" target="_blank">top-8 food allergies</a>, especially while being overseas. I needed an antibiotic in order to heal, but everything the doctor tried to prescribe to me was full of either corn or gluten. Most of the time, the <a href="http://www.cornallergens.com/list/corn-allergen-list.php" target="_blank">labels did not say "corn,"</a> so alerting the pharmacist and medical team that I had to avoid corn made no difference. The doctor gave up pretty quickly, so Ben and I had to spend hours after my appointment on a late Sunday night, researching the medications they had in stock at the pharmacy. Luckily, the pharmacist was patient and did not seem to mind taking out all the pill-based antibiotics there so we could examine the ingredient lists, check websites, and compare them to the very small database of possible "corn-safe" and "gluten-safe" medications others with my allergies have been able to tolerate. The few we did find were cross-reactive to penicillin, and I have a penicillin allergy in my file. (Later on, we did a lab test, since I had a bad allergic reaction last time I had penicillin. The penicillin test came back negative a few weeks later, so I finally have confirmation that the previous reaction was due to the corn in the meds and <i>not</i> the penicillin itself!) We finally found one, and the pharmacist convinced the doctor to write out another prescription.<br />
<br />
Because of the severity of my allergies, she suggested that I take the meds under a doctor's care, so I had to make a follow-up appointment with a family practice doctor before I could start my course of antibiotics. This appointment also took hours, but this time the doctor and pharmacists worked <i>with</i> me to try and find something that was effective and also safe! The issue is that we didn't yet have the penicillin results back, so I was limited by the food-allergies in addition to a possible penicillin allergy. I did have some minor allergic reactions, but after several hospital visits and hours of research, we finally found an antibiotic that was safe for me to take! Unfortunately, though, it was not the best antibiotic for getting rid of a kidney infection. We finally agreed that I would take the full course and then make a follow-up appointment in January if it didn't work.<br />
<br />
Fast-forward two weeks, and the kidney infection that had started to go away was now back in full force. Luckily, I received the penicillin labs the same day as my doctor appointment (negative, yay!) and I was able to get a large (4 shot) injection of a strong antibiotic that I was assured should do the trick. The medical staff also recommended taking anti-inflammatory medication (which, of course, I can't take because of the allergies) and to use any home remedies for inflammation that I could find to help the antibiotics do their job.<br />
<br />
So, here is the reason for this post! I did some research on several anti-inflammatory foods to help kidney functions, and then put a bunch of them together to create some new recipes. Below is my favorite - even once the infection is gone for good, I'll definitely be using this one. It makes a great, healthy breakfast or snack!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-V5XEeTqvRWoGP5uD1tW77oRggkyTohZjSpNvE42ErV6sKHJqMTwhuf1t4zzp0cGyFwG4zK4pcVLZK0yMeXPQaZ3bcChWMAlm4uscvncuT6RiVQQErjQYBm0ltm9d5tAgmWekwGGxRw/s1600/pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-V5XEeTqvRWoGP5uD1tW77oRggkyTohZjSpNvE42ErV6sKHJqMTwhuf1t4zzp0cGyFwG4zK4pcVLZK0yMeXPQaZ3bcChWMAlm4uscvncuT6RiVQQErjQYBm0ltm9d5tAgmWekwGGxRw/s320/pudding.jpg" width="320" /></a></div>
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Anti-Inflammatory, Paleo-Friendly Pudding (it's not actually pudding...it's more the consistency of fro-yo or ice cream. I have no idea of what to call it! If any of you dear readers end up making it and can come up with a stellar name for it, let me know!)<br />
<br />
Ingredients:<br />
<br />
- 1 cup thick coconut milk (<a href="http://www.amazon.com/Aroy-d-Coconut-Milk-100-Original/dp/B00JUB8N3G" target="_blank">I use this one</a>!)<br />
- 1 frozen banana<br />
- 10 frozen cherries<br />
- 1/3 cup fresh ginger, grated<br />
- 1 tsp ground cinnamon<br />
<br />
**Optional:<br />
- 1 tbsp flax meal (great anti-oxidant with lots of Omega-3's, and excellent for inflammation)<br />
- 1/2 tsp <a href="http://www.pureencapsulations.com/d-mannose.html" target="_blank">D-Mannose</a> (excellent for treating a UTI in case you ever have one)<br />
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Directions:<br />
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Simply place all of your ingredients in a blender and blend until smooth! If you want a thicker, fro-yo sort of texture, put it in the freezer for about 20 minutes before eating.<br />
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**Optional: Since I've been making this concoction every day for the last week or so, I've been experimenting with some ways to change it up a bit.<br />
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- Exchange 1/3 of the coconut milk for 1/3 cup of Greek yogurt, especially if you're taking antibiotics! That "good" bacteria is important!<br />
- After blending, add some mix-ins! I like to add some crunch to mine, so I've added different combinations of the following: cashews, almonds, pumpkin seeds, <a href="http://www.livingintentions.com/store/products/superfood-cereal/chia-ginger.html" target="_blank">granola</a>, or even a few chocolate chips to satisfy a sweet tooth!Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.com0tag:blogger.com,1999:blog-3150470976637271640.post-56846361197421385392016-01-10T00:52:00.001-08:002016-01-10T01:02:25.898-08:00yummy yakiniku If you've been in Japan for very long, you will probably have heard about yakiniku. If you're new to Japanese cuisine, yakiniku is translated as "grilled meat" and refers to a broad variety of bite-sized meats cooked on a grill. It's very easy to make yakiniku at home, and you'll often see locals cooking in this style with portable grills during festivals.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmpiVDXbGDBitcy1pkp-tZxq_KIhHCmfit3tSy4LLBHlM2z4awtFc1EUWUNMEpaI_5jQN_kqWGXdd_ZSUsq0YZNLqCdN032APxXQ1vRzfA4hwHjK0xcoRKJPmBBb81HU_lJ8jnHVgG4w/s1600/Yakiniku+King+11.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmpiVDXbGDBitcy1pkp-tZxq_KIhHCmfit3tSy4LLBHlM2z4awtFc1EUWUNMEpaI_5jQN_kqWGXdd_ZSUsq0YZNLqCdN032APxXQ1vRzfA4hwHjK0xcoRKJPmBBb81HU_lJ8jnHVgG4w/s320/Yakiniku+King+11.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yakiniku with veggies, rice, and lettuce</td></tr>
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This style of cooking is also popular in restaurants, and as many have discovered, not all yakiniku restaurants are considered equal. Many of these establishments include all-you-can eat buffets or sets, where diners can choose their style of raw meats and veggies to cook on their own table-top grills. While it may be tempting to choose an inexpensive ¥1000, all-you-can eat yakiniku restaurant, the variety and quality of ingredients typically won't be very high. This is where Yakiniku King comes in!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjvrFcn7ujp-TA1mLEOFBJ8y-xr0XrrMWv1cPZy566yFvoF0LUDaXDd6kcMAKTy9b5RVLHRS1Poujm1Zn6eB5AuZh8S-sqTEdMF_hGeRlLN-le8TwoNKhf7ST4Nb0LpDvOfBOIw9XVw/s1600/Yakiniku+King+10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjvrFcn7ujp-TA1mLEOFBJ8y-xr0XrrMWv1cPZy566yFvoF0LUDaXDd6kcMAKTy9b5RVLHRS1Poujm1Zn6eB5AuZh8S-sqTEdMF_hGeRlLN-le8TwoNKhf7ST4Nb0LpDvOfBOIw9XVw/s320/Yakiniku+King+10.JPG" width="240" /></a></div>
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Located on Highway 58 between Camp Foster and Kadena Air Base, Yakiniku King offers better quality meats, including several types of beef, chicken, pork, and seafood that are available in differently priced sets. The sets, which start at about ¥2600 per person for dinner, include a variety of different ingredients and meals to choose from. The mid-range set (referred to as the "Standard Course," which costs ¥2900) contains more than 100 different food options, to include rice and lettuce, meat and seafood, noodle dishes, Korean bibimbap, hot pots, various side dishes, and even dessert options!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ksNVSabBofQvJllNp-IWWCN2NbkcvUC8W7xn4tAKpSz1HNmCHIsteSY4VocaCK-iPbBIsiWk5_oskkIP0gAk83vq-XYb4NJz14wFxfuNcd6D2X8Hq1LiHI_azZY1kT2Bkcse1yEnKQ/s1600/Yakiniku+King+12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ksNVSabBofQvJllNp-IWWCN2NbkcvUC8W7xn4tAKpSz1HNmCHIsteSY4VocaCK-iPbBIsiWk5_oskkIP0gAk83vq-XYb4NJz14wFxfuNcd6D2X8Hq1LiHI_azZY1kT2Bkcse1yEnKQ/s320/Yakiniku+King+12.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl3URQa3GNkXMBN3DUMi0WlMEHsUkbOWhk8s5XuOvcnnPEYDQDF7hk9-5x13iKazfI8tmUMFLvNE_icnv6i-QZdg46jYCqnPkOWHCICU-kjFEunCxMguOmxxXwzNGQNl09YX2P_2J1uQ/s1600/Yakiniku+King+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl3URQa3GNkXMBN3DUMi0WlMEHsUkbOWhk8s5XuOvcnnPEYDQDF7hk9-5x13iKazfI8tmUMFLvNE_icnv6i-QZdg46jYCqnPkOWHCICU-kjFEunCxMguOmxxXwzNGQNl09YX2P_2J1uQ/s320/Yakiniku+King+3.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibtoEdst7UE-yxGxENvIZhYRS_di4-ZDak373pDNAnRgqsE0Mki7Ei55QV3w2vRJ3x74qdE04qYThLwYK5jkSaH46TiW02l3_uTPEfYYtPfBrCbVub-TgNz8E8342wjE9p27ca_jnhMA/s1600/Yakiniku+King+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibtoEdst7UE-yxGxENvIZhYRS_di4-ZDak373pDNAnRgqsE0Mki7Ei55QV3w2vRJ3x74qdE04qYThLwYK5jkSaH46TiW02l3_uTPEfYYtPfBrCbVub-TgNz8E8342wjE9p27ca_jnhMA/s320/Yakiniku+King+4.jpg" width="320" /></a></div>
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Once diners have chosen their set, ordering is a breeze! All you have to do is choose the dishes you want to try, using a handy handheld digital tablet. There is even an English option for those customers who aren't able to read Japanese! Once the order is placed electronically, a server will bring your food and beverages right to the table. Orders are unlimited, as long as you place and eat them within the allotted 90 minute time frame.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEWeVwRyvSR3tFwG6d_pMbzumRW7kTUg6kcfCD6ps0RyQVYuewQ0ec9rFcUTQbcC2mFv00LbjSRDks_zOr6biwQ0JRfGQ1VisU3LBbPYji9gxiXVrqSdz3iEc0NKVpJfktl0qyiUbRPQ/s1600/Yakiniku+King+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEWeVwRyvSR3tFwG6d_pMbzumRW7kTUg6kcfCD6ps0RyQVYuewQ0ec9rFcUTQbcC2mFv00LbjSRDks_zOr6biwQ0JRfGQ1VisU3LBbPYji9gxiXVrqSdz3iEc0NKVpJfktl0qyiUbRPQ/s320/Yakiniku+King+1.jpg" width="320" /></a></div>
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While ordering on the tablet is entertaining, the real pleasure comes cooking and eating the actual meal. Once your raw food arrives, you can season and cook it to your liking with your table's built-in grill and the provided selection of sauces. Some meats come with sauce already and others come with only salt, so you can use soy, ponzu, lemon, or yakiniku sauce(s) to glaze your meat or use for dipping later on.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrXPaMcRwLUlh5MdeftqlC3irAOIzGlVmyw3ZAglUnoKPlupOny-dwb8Hy_uwOcPDnYKBr3RqWcSi9Y3MTN3XERV7TWJZru5femda_AJAVxROJFhoa0FFv2nscCLYXCXoz0njva5sLUA/s1600/Yakiniku+King+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrXPaMcRwLUlh5MdeftqlC3irAOIzGlVmyw3ZAglUnoKPlupOny-dwb8Hy_uwOcPDnYKBr3RqWcSi9Y3MTN3XERV7TWJZru5femda_AJAVxROJFhoa0FFv2nscCLYXCXoz0njva5sLUA/s320/Yakiniku+King+2.jpg" width="320" /></a></div>
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Customer service at Yakiniku King is wonderful! The servers can be called to refill drinks or provide a new grill net at the push of a button. The food is of nice quality and the vast variety of foods on the menu provides options for meat-lovers, for vegetarians, and for those who may have food allergies. It's no wonder this place has become one of our family's favorite places for a dinner with friends!<br />
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Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.com0tag:blogger.com,1999:blog-3150470976637271640.post-19117174190177154382016-01-01T10:01:00.000-08:002016-01-01T10:21:02.690-08:00sunrises and fukubukuro A few year's back, I wrote about some of the <a href="http://thepartofeverything.blogspot.jp/2013/12/christmas-and-kurisumasu.html" target="_blank">Christmas customs in Japan</a>. This year, I thought I'd touch on some of the many traditions surrounding the coming of the new year, also known as Shogatsu!<br />
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<span style="font-size: large;"><i>Before the New Year</i></span><br />
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While most of the celebrations and traditions take place on New Year's Eve and New Year's Day, some of them begin much earlier and continue well into the new year. For example, it's customary to decorate a few days before the new year begins using kadomatsu (ornamental decorations to place outside the home or business) and shimekazari (wreaths that are hung above door posts) made of pine, rice straw, and/or bamboo. These also typically contain items that are considered to be auspicious, such as oranges (to symbolize multiple generations and a long family line), or plum blossoms (symbolic of the spring to come and new life).<br />
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<span style="font-size: x-small; text-align: center;"> Shimekazari hanging near a doorway </span><span style="font-size: x-small;">Kadomatsu outside a home</span><br />
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Another tradition that begins a bit before the actual new year is known as o-souji, which literally means "big cleaning." Similar to the American "spring cleaning," this is a time to purify one's house and/or workspace to make them ready and fresh for the new year.</div>
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Before the new year arrives, it's customary to send out nengajyo, or New Year's cards. The post offices are often very busy during this time of year because of this, though apps and e-cards to make your own nengajyo are becoming more and more popular. The cards often have the zodiac animal for the new year in addition to wishes for prosperity and health. This is a wonderful way to let friends and family know that you're thinking of them as the new year arrives, just as westerners often do during the Christmas/holiday season.</div>
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<tr><td class="tr-caption" style="text-align: center;">New Year's card for 2016, the year of the monkey </td></tr>
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<i style="font-size: x-large;">New Year's Eve</i><br />
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New Year's Eve is a time for family and friends! Many travel to their hometowns to be with family during this time, and others host parties and celebrations with food and games. There are a few popular television programs that air annually on New Year's Eve as well! Some of these include Kohaku (a New Year's Eve music show that divides popular musical artists into competing teams) and Gaki no Tsukai (a variety and comedy show that includes a segment where the participants are put into silly situations and must try not to laugh - if they laugh, they are hit on the behind with a bat, which often makes the rest of the participants laugh).<br />
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At midnight, it's customary to visit a local shrine or temple to literally ring in the new year, in addition to giving thanks for the protection of the previous year and to pray for a prosperous year to come. The Buddhist temples ring the bells 108 times at the stroke of midnight to welcome the new year.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUQCy5iqnOqnfVOe4PyuEAM-JSx9CdEELyL-DES_yykTwYgm7dGretgmY51Y65UE4BtdJ5l8q-bYm1wUK_8yJvzoDyl913cUjA-uDlf9hyphenhyphen1mwgIDkjkAHJG6sJAoGyQfO6Wtmky_PmQ/s1600/new+years.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDUQCy5iqnOqnfVOe4PyuEAM-JSx9CdEELyL-DES_yykTwYgm7dGretgmY51Y65UE4BtdJ5l8q-bYm1wUK_8yJvzoDyl913cUjA-uDlf9hyphenhyphen1mwgIDkjkAHJG6sJAoGyQfO6Wtmky_PmQ/s320/new+years.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Small Shinto shrine near our house at midnight on New Year's Eve</td></tr>
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<i style="font-size: x-large;">New Year's Day</i><i> </i><br />
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Hatsuhinode is the first sunrise of the year, and it's customary to wake up early in order to watch the sun come up for the first time in the new year. Often, mountaintops and beaches are packed with people, as these locations offer beautiful views of the sunrise. We are lucky to live where we do right now, because a beautiful view of the sun rising over the water is just feet away!<br />
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<tr><td class="tr-caption" style="text-align: center;">Hatsuhinode view from our balcony - Jan. 1, 2016</td></tr>
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It's a good thing there are several Starbucks shops nearby for an early morning energy boost, because New Year's Day is a huge day for shopping! Likened to Black Friday, January 1 is a good day to find deals at your favorite shops. While many shops offer store-wide discounts from January 1-5, one of the main draws during this time is known as fukubukuro. Fukubukuro are known as lucky bags - they are basically surprise bags with goods inside. Usually the bags are sealed to keep the contents a secret, though basic descriptions are provided so you at least know the general type of product you're purchasing. Sometimes, sample bags are even displayed so the purchaser has an idea of what to expect!<br />
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We've seen fukubukuro at grocery stores, bakeries, mall shops, and even designer suit stores! The bags range in price, depending on the shop and the contents. The price is set for each type of bag, but you won't know what exactly you purchased until you unpack the contents after returning home. Typically, the bags have multiple items inside and the price you pay is a fraction of what you would have paid for the items separately.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCweG2lbdENetG5KXlfRNr6Nw1MdEPWxqPk1ldw0v6a9MHNz_8fOWYEm9ifEgqWnbSAfClPRPUbcY7cwJGlhU7ZUkvYmEE_GRqmi0drNO-8QqpTv_HtaewaNg7M1fGEKT2VXo-W43IA/s1600/IMG_4278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCweG2lbdENetG5KXlfRNr6Nw1MdEPWxqPk1ldw0v6a9MHNz_8fOWYEm9ifEgqWnbSAfClPRPUbcY7cwJGlhU7ZUkvYmEE_GRqmi0drNO-8QqpTv_HtaewaNg7M1fGEKT2VXo-W43IA/s200/IMG_4278.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY7th_ybnt1_Yaelcfqu2Tf2jhXaN9wETbq3N9sHtIaGAijKBHgHizbMDtqgLqXAYRlfcr5V-FWichPGqY7wRcF4p3kA5Y3VRBaY3uIjx5JAAUYGcfwrlrapdm3XjRpCrHnAUxhTLYMw/s1600/IMG_4277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY7th_ybnt1_Yaelcfqu2Tf2jhXaN9wETbq3N9sHtIaGAijKBHgHizbMDtqgLqXAYRlfcr5V-FWichPGqY7wRcF4p3kA5Y3VRBaY3uIjx5JAAUYGcfwrlrapdm3XjRpCrHnAUxhTLYMw/s200/IMG_4277.JPG" width="150" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8DykaIn-6CJSRWW6kPp5sW-WGSE4eCp9M4w_rkanSmGTR-1mrf7o977r3lHtz2GxbjMKSgIO30nYP1rOGkwctbov9p2n8tdoonuKShCgA4_29rKjWxsahV0z75slE-RiXpRS1JiXy7w/s1600/IMG_4281.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8DykaIn-6CJSRWW6kPp5sW-WGSE4eCp9M4w_rkanSmGTR-1mrf7o977r3lHtz2GxbjMKSgIO30nYP1rOGkwctbov9p2n8tdoonuKShCgA4_29rKjWxsahV0z75slE-RiXpRS1JiXy7w/s320/IMG_4281.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some of the fukubukuro we saw at the mall today</td></tr>
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We really lucked out this year with what we bought! It's exciting to have a mall nearby, and we found fukubukuro at many of our favorite shops. After purchasing a few lucky bags, we returned home to unwrap our surprises. We tallied up the total cost of what we spent versus the total worth of the items, and found that we only spent about 1/3 of the total worth! What a deal!<br />
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<span style="font-size: x-small;">Fukubukuro goodies: great deals on some things we've been wanting for a while!</span></div>
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These are just a few of the many New Year's traditions we've encountered so far in Japan, though I know there are several others! We wish you a happy new year, regardless of where you are, and hope that you enjoy <i>your</i> annual customs and traditions!<br />
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Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.com0tag:blogger.com,1999:blog-3150470976637271640.post-35360905146099358152015-12-29T03:06:00.000-08:002015-12-29T03:20:35.467-08:00parties with panache: pizza recipes!I've learned a great deal of things since finding out about my food allergies, and one of them is that social gatherings almost always include food of some sort! It was something I never really put much thought into before it became a matter of survival, and I think it's only when someone is put into that position that they realize how much of our sociality revolves around food. Holidays, birthdays, reunions, family gatherings, parties, end-of-week work gatherings, and even staff meetings include snacks, potlucks, meals, barbecues, and even restaurants. Because of this, those with food allergies have a lot more to think about and prepare for when it comes to being social.<br />
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Some venues are easier than others. Potluck picnics and beach barbecues are easy because the allergic person can simply bring their own food. When it involves work functions, friends' houses, and restaurants, though, things can get a bit more difficult.<br />
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There are definite social changes that happen when you develop food allergies. Those weekly meetups with friends at the local restaurant become awkward, either on the part of the allergy person who can't eat anything on the menu, or the friends who then feel sorry for them. I noticed this shift when I was finally diagnosed and suddenly had no safe restaurants. The invitations became few and far between in the name of not making me feel bad that I couldn't eat anything on the menu. Instead, it felt isolating to be constantly left out of fun events.<br />
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For this reason, we often hosted the parties and game nights at our house. We always had a "safe" area for my food and a potluck area for everyone else. It worked for a while and we loved being able to play host and hostess on special occasions and book clubs and get togethers. This became a nightmare though, when I realized that I was so sensitive that the food my friends brought over was causing cross contamination issues. Ben and I started experimenting with snacks and meals that could be made fairly easily and would feed several people so that having a get together didn't have to be food-less, but also wouldn't mean a Thanksgiving-like event with a whole day of cooking involved. It had to be something that adults would enjoy, but their kids would also eat. It had to be free of multiple allergens and something that could also be served for our vegetarian friends. We started with pizza: the quintessential and easily-customizable party food. After our first party serving the pizza, we had several friends requesting to come over again so they could partake again! Each time, we make a few favorites and try something new, so I thought I'd share some of our favorites in case you ever find yourself in a pizza rut!<br />
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<i><span style="font-size: large;">The Basics:</span></i><br />
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For most of our pizzas, we prefer to use the Chebe flour mixes, because they are grain free and are pretty versatile. Many other blends are too watery or too starchy (or don't hold up well as leftovers). Each pizza also uses about a cup of sauce and 1.5-2 cups of mozzarella cheese (I use the Organic Valley brand).<br />
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<i><span style="font-size: large;">The Sauce:</span></i><br />
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My favorite prepared sauce is the <a href="http://www.vitacost.com/organicville-organic-pizza-sauce-15-5-oz" target="_blank">Organicville pizza sauce</a>. It's got a nice flavor and thickness, and the vinegar is sourced from sugarcane and not corn like most other sauces. I purchase it from Vitacost, and for those of you in the states, I've seen it at Whole Foods, Sprouts, and Natural Grocers as well.<br />
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I often prepare my own sauce, which is great because I can adjust the thickness and spices as needed. Because we have typically lived in places where fresh, organic tomatoes were not always available, I had to search for a while to find a good substitute. I love the <a href="http://www.vitacost.com/bionaturae-organic-tomato-paste-7-oz-18?q=bionaturae&ta=bionaturae" target="_blank">Bionaturae tomato paste</a>, an organic product from Tuscany.<br />
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Ingredients:<br />
<ul>
<li>1 can tomato paste</li>
<li>1 cup water (adjust for preferred thickness)</li>
<li>1/3 cup extra virgin olive oil</li>
<li>1-2 cloves minced garlic</li>
<li>1/2 tbsp basil</li>
<li>1/2 tbsp oregano</li>
<li>1/2 tsp rosemary</li>
<li>1/2 tsp thyme</li>
<li>salt and pepper to taste</li>
</ul>
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Directions:</div>
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Mix all ingredients, adding the water last. Stir and add water to the thickness you prefer. For the best results, let the sauce rest for an hour to enrich the flavor. Then, spread it on the dough. Remember not to add too much sauce, as you don't want your dough to become soggy! I add my favorite spices to the following toppings and then bake the pizza at 400 degrees for 20 minutes.<br />
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**Tip: If you're going for a more creamy sauce, substitute the water with a nice, thick coconut milk! These are the two I use most often: <a href="http://www.vitacost.com/native-forest-organic-coconut-milk-unsweetened-13-5-fl-oz-1" target="_blank">Native Forest</a> and <a href="http://www.amazon.com/gp/product/B00DUMDNTU/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687622&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B00JUB8N3G&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=0YTP5R8M5GM9A0P5XABM" target="_blank">Aroy-D</a>.<br />
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<i><span style="font-size: large;">The Toppings:</span></i></div>
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There are several different topping variations we've used with the basic sauce and cheese combination.</div>
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<ul>
<li>Pepperoni and black olives. Before I was as corn sensitive as I am at this point, I was able to use pepperoni. This is no longer an option for me, but I still do have a safe brand of sausage, so we use sausage with black olives now.</li>
</ul>
<ul>
<li>Pineapple and peppers. This has been a favorite with our friends - simply dice some different colors of bell peppers along with some pineapple slices for a colorful and tasty combination!</li>
</ul>
<ul>
<li>Yakiniku meat. We make yakiniku pretty frequently (thinly sliced, grilled beef) and sometimes use the leftovers as a pizza topping. This tastes delicious with black olives, pineapple, and/or bell pepper slices!</li>
</ul>
<ul>
<li>Cream cheese. This is an idea we got from a Japanese pizza shop. After putting the sauce on, but before adding the cheese, drop some small dabs of cream cheese around the pizza (no need to spread!) I use the Organic Valley cream cheese, as it's the only one I don't seem to be allergic to. </li>
</ul>
<ul>
<li>Cream cheese and kabocha. A bonus addition to the previous entry that we recently discovered is kabocha (Japanese winter squash). Slice the squash into quarters and then slice one of the quarters into thin slices. After layering the sauce, cream cheese, and mozzarella, add the squash slices and some garlic to the top before baking.</li>
</ul>
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Stay tuned for some non-red sauce based pizzas, coming up soon!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr3rN4UfZDhiozatCK88THc_GGgWP93DmFXHB9g3MX1CjQ6AggUJiXnkvRlHhSO6G06jz8rT_FKYsJ4zCQ_i0KSbK51371nkKPUEKmglVI0i_md79P1j7Ew82BVKPeMsVFaiIFA02JYg/s1600/pizza+peppers.jpg" imageanchor="1"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr3rN4UfZDhiozatCK88THc_GGgWP93DmFXHB9g3MX1CjQ6AggUJiXnkvRlHhSO6G06jz8rT_FKYsJ4zCQ_i0KSbK51371nkKPUEKmglVI0i_md79P1j7Ew82BVKPeMsVFaiIFA02JYg/s200/pizza+peppers.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57bQWLyO1PUdZAXHaNaqVEHdjajcdN2-cA2Is6BNO9JJ5ydn3dROZdv5B9C-xXlNOmnH5SkUUukbOnSLHzVYIen_XpVQFlB1ObdC26T8hpv6zi-rj47ADHDNHKCr7AmM8jb3MR5APKg/s1600/pizza+kabocha2.jpg" imageanchor="1"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57bQWLyO1PUdZAXHaNaqVEHdjajcdN2-cA2Is6BNO9JJ5ydn3dROZdv5B9C-xXlNOmnH5SkUUukbOnSLHzVYIen_XpVQFlB1ObdC26T8hpv6zi-rj47ADHDNHKCr7AmM8jb3MR5APKg/s200/pizza+kabocha2.jpg" width="200" /></a></div>
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Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.com0tag:blogger.com,1999:blog-3150470976637271640.post-25435656518373468242015-03-29T01:55:00.001-07:002015-03-29T02:36:54.709-07:00tokyo tasting: a gluten free guide to traveling and eating out in tokyoHaving celiac is not easy, and having it in a country that does not really recognize it as an issue makes for an interesting situation. I definitely feel lucky that we figured all of this out while living in a country where the people are extremely helpful and accommodating, but it doesn't help things that most Japanese have never heard of "celiac" or "gluten" and have no idea which foods contain the ingredients I need to avoid. Explaining a "wheat allergy" is simply not enough, since there is hidden gluten in just about everything here.<br />
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It's taken a while, but we have finally figured out our "system" here at home. Traveling, though, has been a different story. We originally transferred to Japan so we would be able to travel, experience cultures, and see the world. These were easy to accomplish pre-celiac, but they have become incredibly difficult now. When we travel these days, 2/3 of our baggage contains food in case we can't find restaurants that will serve me (this has happened - while it's frustrating, I'd rather they tell me up front they can't serve me than to serve me food that will make me sick).<br />
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On our <a href="http://thepartofeverything.blogspot.jp/2012/04/lets-get-ready-for-some-baseball.html" target="_blank">first trip to Tokyo</a>, I really enjoyed the city but didn't plan to visit again. It was too big, and there were too many people. We added other Japanese cities to our list of places to visit, not envisioning a return to Tokyo in the near future.<br />
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Then, celiac happened.<br />
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Our <a href="http://thepartofeverything.blogspot.jp/2012/08/tokyo-boundagain.html" target="_blank">first post-diagnosis visit to Tokyo</a> was very different than our previous time. Ben's parents were coming to visit and we had plans to join them in Tokyo for a week before traveling with them back up to Aomori. This trip, I had to research EVERYTHING ahead of time. Our schedules and destinations revolved around the few "safe" restaurants I had researched. The time leading up to our departure was full of anxiety, as there were not many resources and blogs out there to help. Those that did exist gave conflicting information. (Examples include whether plain combini onigiri or senbei are always safe bets... FYI, they're not.) Looking back, though, our trip wasn't half bad! We found a few restaurants that were able to accommodate my dietary restrictions, and even one that specifically had fluent English-speakers to help in situations like mine. The city has become one of my "safe places" and we are always excited to travel there now. We have since visited Tokyo multiple times, and continue to go back to our tried-and-true favorite places.<br />
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Sadly, some of these restaurants are no longer open. A few are, though, and I wanted to make sure to write about them in case this information can help anyone traveling to Tokyo with celiac disease or gluten intolerance. I am extremely sensitive to cross contamination, and have never gotten sick at the following restaurants.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXsGh0HOe20nSuEVYO_SvmknLvUEcEjpH65Lr4ENBMwJ-vaZD8P2ggbxgxwImMWoKM-8adeKmgWd6McChX-QII00G777o3VX_2EKiX6XLjuwup5x_Hs2k10xroZMAe73XyqV5gdpkWcQ/s1600/gonpachi1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXsGh0HOe20nSuEVYO_SvmknLvUEcEjpH65Lr4ENBMwJ-vaZD8P2ggbxgxwImMWoKM-8adeKmgWd6McChX-QII00G777o3VX_2EKiX6XLjuwup5x_Hs2k10xroZMAe73XyqV5gdpkWcQ/s1600/gonpachi1.jpg" height="212" width="320" /></a></div>
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The first restaurant I'd highly recommend is <a href="http://www.gonpachi.jp/" target="_blank">Gonpachi</a>. I have visited several locations of this Tokyo restaurant, and haven't gotten sick at any of them, but my favorite is the one in <a href="http://www.gonpachi.jp/nishiazabu/" target="_blank">Nishi Azabu</a>. I have <a href="http://thepartofeverything.blogspot.jp/2012/08/tokyo-boundagain.html" target="_blank">written about this place before</a>, but didn't really go into much detail about their allergy protocols. I was a baby celiac at that point, and I've learned that I was doing so much incorrectly at that point. I have, however, been back to this restaurant several times since, and have still had wonderful experiences every time.<br />
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While Gonpachi is an izakaya style restaurant, they use very good quality meats and vegetables in their cooking. Their noodles (which aren't gluten free) are made by hand each day, and they try to source from local farms. I won't eat at most izakaya style restaurants, but this one is my exception because of these reasons. Another reason is that Gonpachi Nishi Azabu has an "allergy specialist" to help people like me figure out what they can eat safely.<br />
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At the time of the writing of this blog, Gonapchi Nishi Azabu's allergy specialist is named Teresa. She is fabulous to work with and we always check before heading to Tokyo to ensure she will be working when we visit. Teresa speaks English and is well-versed in finding foods that are safe for those with allergies. She is willing to go back and forth between the customer and the chefs to ensure that the correct ingredients and protocols are taken to keep someone from getting contaminated.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXTt67_WgY_z3h2DBxQoVMtwP3mYWHXBBu9uAen3bt8C6juKQoFKgNSRXZKm6hsbwgOiNzdGo1i3S5oQHFFY0pQkYWDTNOuX2T2w3ijZTha59DpX_vviIgPRoc9P3GuLzBDVLJC99Gw/s1600/gonpachi6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiXTt67_WgY_z3h2DBxQoVMtwP3mYWHXBBu9uAen3bt8C6juKQoFKgNSRXZKm6hsbwgOiNzdGo1i3S5oQHFFY0pQkYWDTNOuX2T2w3ijZTha59DpX_vviIgPRoc9P3GuLzBDVLJC99Gw/s1600/gonpachi6.jpg" height="212" width="320" /></a></div>
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If you go, make sure you ask her to remind the cooking staff to clean the surfaces before cooking your food.<br />
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Here are a few of my favorite things off the menu:<br />
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<ul>
<li>Asparagus wrapped in bacon. This is quintessential izakaya food if you eat pork. So delicious!</li>
<li>Rice bowl. Gonpachi has a few rice bowls, but none of them (as they are on the menu) are safe for someone who is very sensitive. They will, however, make one for you that is, as long as you let them know exactly what you need! I get a modified "takana meshi" - without the pickled mustard leaves and with an addition of grilled chicken and fresh avocado. They bring out all the seaweed and spices separately, so I can see exactly what will go into my bowl before it's done. I mix it up and add my safe soy sauce myself, and it's delicious!</li>
<li>Gyutan. I love beef tongue when it's done right, and it's definitely done right here. I ask for the gyutan without the sesame oil, as I have not been able to confirm that it's safe. I just use my safe soy sauce for dipping instead.</li>
<li>Chicken on a skewer. I'm not sure that this one is on the menu by itself, but they've never had an issue with making it for me. I love yakitori and rarely get to order it, because it's so difficult to find restaurants with safe cooking practices in terms of cross contamination! I order it shiodake (with salt only) and then use my soy sauce.</li>
<li>Yuzu Lime Iced Tea. I look forward to coming to Gonpachi for the yuzu tea more than anything else, especially in the summer. It's so delicious! The first post-celiac time we visited Gonpachi, I was very nervous about trying this again. Even with my corn allergy on top of everything, I did not get sick at all.</li>
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All in all, Gonpachi is definitely worth a visit!</div>
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My other favorite restaurant in Tokyo is <a href="http://www.motijapan.com/index_en#/home" target="_blank">Moti</a>. This is an Indian restaurant near Roppongi Station. The owner speaks some English and while he doesn't know much about gluten or celiac, he is very willing to go over all ingredients with you. I can't say I've branched out as far as the menu goes, because the butter chicken curry is so good that I get it every time.<br />
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We have visited every six months or so, and the owners always remember us when we walk in. Just make sure you check every ingredient and let the owners know what you're avoiding so they can check it. Also, ask for rice instead of the naan and you'll be good to go. They have offered sticky rice in the past, so you will need to make sure you opt for plain rice (the sticky rice is not safe).<br />
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I hope this is able to help you as you navigate your way through Tokyo! Let me know if you have any great gluten free experiences at either of these (or any other) restaurants in Tokyo!</div>
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<br />Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.com2tag:blogger.com,1999:blog-3150470976637271640.post-46307689132687526622015-01-11T02:00:00.002-08:002016-03-18T21:34:11.585-07:00a natural approachBecause of my multiple food allergies, I cannot consistently rely on traditional medications when I'm feeling under the weather. Cough drops, allergy medications, headache pills, throat spray, and even prescription medications and antibiotics all contain allergens. Because of this, I've had to trial different homeopathic remedies for various ailments. Some work better than others, and I'm often a bit weary to try them because of the cost and difficulty in retrieving the necessary ingredients.<br />
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<a href="http://thepartofeverything.blogspot.jp/2014/11/all-hype.html" target="_blank">I've mentioned before that I've been trying out essential oils to see if they can help</a> with symptoms, and so far I've come a long way in managing my seasonal allergies and monthly migraine headaches. Upon coming down with a nasty bug that's been going around the school, I decided to research some cold and flu (and possibly strep) remedies, some of them using essential oils.<br />
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I found a range of different combinations and used what I found to make my own cold and flu concoction. Yes, it took longer than downing a little cup of NyQuil, but overall it was easy and did wonders for both of us this weekend!<br />
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What I Did/Used:<br />
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1. Oregano gargle. I mixed a few drops of<a href="http://www.amazon.com/gp/product/B002KVGJ9S?psc=1&redirect=true&ref_=oh_aui_detailpage_o09_s02" target="_blank"> oil of oregano</a>, which tastes positively disgusting, but works wonders (keep in mind that this is <i><b>not</b></i> oregano essential oil, as<a href="http://empoweredsustenance.com/ingesting-essential-oils/" target="_blank"> gargling with or drinking essential oils is not typically considered a safe practice by licensed aromatherapists</a>) and a little more than a half cup of warm water in a glass. I took a mouthful, gargled for 10 seconds, spit, and then repeated the process a few times. **Just a warning that if you're a wimp like I am, you may want to have something prepared to chew or drink after this! I had a <a href="http://gingerpeople.com/gin-gin-candies/original-ginger-chews.html" target="_blank">Gin Gin</a> ready and this took away the icky taste quickly, and it doesn't hurt that <a href="http://www.medicalnewstoday.com/articles/265990.php" target="_blank">ginger has healing capabilities</a>!**<br />
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2. Oil pulling. I've been doing an <a href="https://www.facebook.com/events/379960862165377/" target="_blank">oil pulling challenge</a> to help my teeth, and the <a href="http://wellnessmama.com/7866/oil-pulling-for-oral-health/" target="_blank">research has shown</a> that oil pulling is especially good for taking toxins from the throat and mouth. I have a very strong gag reflex so I've never been able to pull for the recommended 20 minutes, but I typically pull for 8-10 minutes. For this batch, I added a few drops of Peppermint essential oil to help with the taste from the Oregano.<br />
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3. Cold/Flu lotion. This is the concoction discussed above, created after researching numerous blogs and websites. While you could easily add beeswax or shea butter to make a real body butter type of lotion, the quickest and easiest way is to simply use solid coconut oil. (See the recipe below!)<br />
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The Results: I repeated the gargle, the oil pulling, and the application of the "lotion" to my feet twice a day throughout the weekend, once upon waking in the mornings and once in the evenings. While this might not work for everyone, I can tell you that I felt markedly better the next morning (when mornings are usually when I feel the worst), I slept more than I usually do when I'm sick (since I wasn't waking up congested and unable to swallow multiple times during the night), and I felt almost 100% better after two days (when it usually takes 4-7 days).<br />
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If you're into trialing home remedies or if you're an essential oil user, I hope this information will help for the next time you're sick!<br />
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<br />Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.com1tag:blogger.com,1999:blog-3150470976637271640.post-28717097547199797902015-01-04T02:42:00.003-08:002015-01-04T02:51:57.309-08:00the joys of crockpot cooking: a chicken casserole recipeNine years (and five days) ago, we got a crock pot as a wedding gift. Six months ago, I used it for the first time. I always had great intentions of making these great meals with it, but I just never really had the knowledge (or motivation) to learn how to use it correctly. Plus, there was always that worry that I'd inadvertently burn the house down.<br />
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Nowadays, though, I make just about everything from scratch and my crock pot has become my kitchen savior! I'm kicking myself for all the years I could have been making delicious and healthy meals with this quintessential kitchen appliance.<br />
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Weekends and breaks from school have become times for crock pot experimentation and I figured it might be beneficial to post a few of my favorite concoctions for future use (and for anyone who might be reading!)<br />
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The following recipe is gluten free (as always, use safe-for-you brands and ingredients!) and could fairly easily be made grain free or paleo by substituting some of the ingredients. I plan to try it out with spaghetti squash or cauliflower "rice" in future variations. It was delicious with the rice, though, and if you are okay with grains I'd suggest following the recipe the first time and then playing around with it later on.<br />
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Cheesy Crock-Pot Broccoli Chicken<br />
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Ingredients:<br />
4 Chicken Breasts, thawed<br />
8 oz chicken broth<br />
6-8 carrots, peeled and cut into chunks<br />
2 heads of broccoli (or 1 head broccoli and 1 head cauliflower)<br />
1 cup greek yogurt<br />
1 1/2 cups rice<br />
1/2 cup coconut cream (or cream cheese)<br />
2 cups cheese<br />
Spices to taste (I use garlic powder, onion powder, marjoram, oregano, a pinch of rosemary, salt, and pepper)<br />
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Steps:<br />
Grease the crock pot with a small bit of butter or oil (I use about a teaspoon of coconut oil and a paper towel to spread it). Place the chicken breasts in the bottom. Dump the carrot chunks in, along with the chicken broth and greek yogurt. Make sure the chicken is at least mostly covered. Then, add the spices. I don't measure the spices as I add them, but I would estimate a teaspoon of garlic powder, a half teaspoon onion powder, a half teaspoon marjoram, a half teaspoon oregano, a pinch of rosemary, a half teaspoon of salt, and a quarter teaspoon pepper. I make sure the chicken is covered in the combination of spices and then cook on high for four hours or on low for six (depending on your crock pot's settings, the times may vary).<br />
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After the four (or six) hours, or about an hour and a half before you want to eat, add the broccoli, cauliflower, and rice. With the rice, add about a cup and a half of water and make sure the rice is submerged. (You could also just cook the rice separately and add it when you're ready to eat if that's easier for your situation.)<br />
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Five to ten minutes before serving, add the coconut cream or cream cheese and then stir in the cheese until the mixture is nice and creamy. Your amounts may vary depending on the type of rice you use and the humidity where you live.<br />
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Hope you enjoy! My husband suggested putting the mixture into a pot pie next time instead of adding the rice, so we plan to try that next!<br />
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<br />Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.com1tag:blogger.com,1999:blog-3150470976637271640.post-40407966710111371312014-12-12T18:50:00.002-08:002014-12-12T19:54:56.381-08:00it's not Prego, it's alfredo!: a paleo alfredo recipeWhen you are trying to stay away from gluten, corn, and dairy, it becomes nearly impossible to buy packaged food products. Simple dinners with packaged sauces are a thing of the past.<br />
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It took many tries to recreate one of my favorite dishes, chicken alfredo over pasta. I had to try out numerous types of specialty flours/starches and dairy substitutes before finding the perfect combination to make a homemade alfredo. I use this sauce on pizza, pasta, and chicken with broccoli frequently, and it's so quick and easy to make! The sauce is dairy free, gluten free, corn free, and is perfect for a paleo diet, but substitutions can be made for other dietary needs.<br />
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Ingredients:<br />
- 1 can of heavy, full fat coconut milk. (I use Native Forest, because it doesn't have strange chemicals and it has a creamy, smooth texture!)<br />
- 2 teaspoons arrowroot starch (tapioca starch can be used as well)<br />
- 2 tablespoons ghee butter (or real butter)<br />
- 1.5 teaspoons garlic powder (or 7-9 cloves of fresh, pressed garlic)<br />
- 1 teaspoon onion powder (or 1/2 onion, finely chopped)<br />
- oregano, basil, salt, and pepper to taste<br />
- optional: a dash of nutmeg, mace, or even roasted red pepper to give your alfredo a unique taste! (don't use all of these together though!)<br />
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Instructions:<br />
Combine all the ingredients in a saucepan and heat, whisking continually. Continue to heat until thickened to the desired consistency.<br />
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<br />Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.com1tag:blogger.com,1999:blog-3150470976637271640.post-87156177353800085662014-11-27T21:20:00.001-08:002016-10-24T05:18:37.139-07:00an allergen-friendly thanksgivingMost of you probably know that Thanksgiving is my favorite holiday. It's always been a day full of tradition for our family, from the parade to the decorations to the food. Since moving so far away, we have developed some of our own traditions while trying to keep up with the old. Having to go gluten (and corn) free has spurred even more change, especially when it comes to the cooking and who we spend our day with.<br />
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Last year, we decided to bypass a traditional Thanksgiving, and we spent the day at Tokyo Disney (where we were lucky enough to find turkey legs at the park). This year, we were ready to tackle Thanksgiving cooking again, knowing that because of the corn issues, I would have to spend more time revamping almost every dish to fit those needs. Even the dishes from our <a href="http://thepartofeverything.blogspot.jp/2012/11/a-gluten-free-thanksgiving.html" target="_blank">first gluten free Thanksgiving</a> had to be analyzed and changed again. I think we ended up with some great eats though, and this blog is just as much to save the recipes as it is to share with anyone else who is interested!<br />
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<b><span style="font-size: large;">The turkey:</span></b> I had to get a special turkey this year, since the turkey we got from the commissary a while back made me sick. I found a <a href="http://www.themeatguy.jp/" target="_blank">great vendor</a> who imports specialty meats from different countries, and I was able to score a French turkey that looked to be organic and free range. It was only a four pound bird, so it only needed to be cooked for a short amount of time.<br />
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<b><span style="font-size: large;">The stuffing:</span></b> I used a variation of my mom's old recipe, with ingredients that were safe for me. I cubed and dried a loaf and a half of homemade bread that had been made a few days earlier. Three slices of that bread were separated while drying to make the breadcrumbs for the green bean casserole. The recipe also calls for Italian sausage, but I have not been able to find one that is safe for me to consume. I did, however, test Jones Dairy Farm breakfast sausage ahead of time, and since I didn't react, I cooked a few packages of that to add in place of the Italian variety.<br />
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<u>Ingredients:</u><br />
- one bag of carrots, peeled and chopped<br />
- one bag of celery, rinsed and diced<br />
- 5 cloves of garlic, peeled and minced<br />
- one yellow onion, chopped<br />
- 1 tablespoon of oil (I used avocado)<br />
- 1-1.5 loaves of bread, cubed and dried<br />
- 1 pound sausage, cooked and chopped<br />
- 1 handful of walnut, chopped (optional)<br />
- Spices to taste: salt, pepper, marjoram, rosemary, thyme<br />
- 1 box of chicken broth (though you may not use all of it)<br />
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<u>Steps:</u><br />
Preheat the oven to 350°. Chop, dice, mince (etc) the carrots, celery, garlic, and onion. Heat the oil and saute the chopped mixture over medium heat for 4-5 minutes. Add spices and half the box of chicken stock and cook for 3-5 more minutes. Spread the bread pieces in a 9x13 casserole dish and pour the saute mixture over it. Turn over gently (and add more chicken broth) until the bread is moist. Cover with foil and bake for 1 hour.<br />
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<b><span style="font-size: large;">Green Bean Casserole:</span></b> I searched and searched for recipes, and couldn't find one that I liked, so I kind of made this up as I went.</div>
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<u>Ingredients:</u></div>
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- 1 pound fresh green beans, rinsed with the ends sliced off</div>
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- 1 yellow onion, diced</div>
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- 1 cup bread crumbs</div>
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- 2 tablespoons of butter (I use ghee butter)</div>
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- 11 oz cream of mushroom soup (<a href="http://thepartofeverything.blogspot.jp/2012/12/beef-stroganoff-for-win-cream-of.html" target="_blank">recipe for homemade cream of mushroom can be found here!</a>)</div>
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- 2 cups cheddar cheese </div>
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<u>Steps:</u> Preheat the oven to 350°.</div>
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Green Beans: Rinse and slice the ends. Place in a pot of boiling, salted water and boil for approximately 10 minutes. Rinse with cold water to halt the cooking.</div>
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Topping: Melt butter in a skillet and add the onion. Cook for 3-5 minutes and then add the breadcrumbs.</div>
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The finishing touch: Mix the green beans and the cream of mushroom soup in a glass 8x8 casserole dish. Add the topping mixture, cover with cheddar, and bake for 30 minutes.</div>
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<b><span style="font-size: large;">The mashed potatoes:</span></b> I found a few websites touting recipes for crock pot potatoes, so I decided to try it out. I wasn't sure I liked what I found online, so again, I kind of made it up as I went along.</div>
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<u>Ingredients:</u></div>
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- 1 bag of potatoes (between 8-10 potatoes)</div>
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- 3 cups chicken broth</div>
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- butter (I use ghee butter)</div>
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- spices to taste: garlic powder, onion powder, rosemary, marjoram, salt, pepper, dill or chives</div>
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- milk (I use coconut milk)</div>
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<u>Steps:</u></div>
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Rinse, peel, and cube potatoes. Place in the crock pot with 3-4 cups of chicken broth. Add spices, and if using non-dairy milk, add 1 cup now (if using real milk, add this later). Set the crock pot for six hours on low (or 4 hours on high). An hour before dinner is ready, use a vegetable masher to smash the potatoes down a bit and check the liquids. A few minutes before dinner is served, use the vegetable masher to smash them fully and ensure there are no lumps. At this point, you can add optional ingredients, like greek yogurt, sour cream, additional butter, dill, chives, or whatever else you like on mashed potatoes, and then scoop the potatoes out and serve!</div>
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<b><span style="font-size: large;">Cranberry Sauce:</span></b> I was never a fan of <i>real</i> cranberry sauce when I was younger, I only liked the canned stuff. It took years to find a way of making cranberry sauce that I actually enjoyed eating. Bonus, it's fun to make, because the exploding cranberries are entertaining to watch!</div>
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<u>Ingredients:</u></div>
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- 16-20 oz fresh cranberries</div>
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- zest and juice of one orange</div>
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- 1-2 cups additional orange juice (I make my own)</div>
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- 1 cinnamon stick</div>
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- 1/2 cup maple syrup (or other sweetener of your choice)</div>
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<u>Steps:</u></div>
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Add all ingredients to a covered sauce pan over medium and simmer for 15-20 minutes, until the cranberries have burst and the sauce thickens. Remove from heat, dispose of the cinnamon stick, and use a vegetable masher to crush any un-popped cranberries. Cool on the counter for at least 15 minutes before serving.</div>
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**Optional steps: Put in the fridge for an hour and serve cooled. Also, if you prefer a smooth texture, you can blend the sauce for a few minutes once it's cooled.</div>
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<span style="font-size: large;"><b>Chocolate Pumpkin Spice Pudding Parfaits:</b></span> These are a great substitute for pumpkin pies, and don't require any baking! This recipe can make 4 smaller parfaits or 2 large ones. We made 4 and they were the perfect size.</div>
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<u>Ingredients:</u></div>
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- 2/3 cup pumpkin puree (I use the Farmer's Market brand) - make sure this is NOT pumpkin pie filling!</div>
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- 1 cup coconut milk, divided in half</div>
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- 2 tablespoons maple syrup, divided in half</div>
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- cinnamon powder</div>
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- pumpkin pie spice (<a href="http://thepartofeverything.blogspot.jp/2013/09/pumpkin-spice-and-everything-nice-ice.html" target="_blank">recipe here</a>)</div>
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- 1 ripe banana</div>
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- 1/3 cup raw cacao powder (I use Navitas Naturals...or you can use cocoa powder if you prefer it)</div>
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- 1/2 cup chocolate chips (I use Enjoy Life)</div>
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- 1 teaspoon coconut oil </div>
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- graham crackers (optional)</div>
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<u>Steps:</u></div>
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Pumpkin layer: Place the pumpkin puree, 1/2 cup coconut milk, 1 tablespoon maple syrup, 1 teaspoon cinnamon powder, 1 teaspoon pumpkin pie spice in a bowl. Mix together with a whisk or fork until smooth and then distribute equally into your glasses. **Optional: Crush graham crackers to place in the bottom as a "pie crust" for your pudding.</div>
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Chocolate layer: Add chocolate chips and coconut oil to a microwavable bowl. Microwave for 45 seconds, stir, and microwave for another 45 seconds until smooth. Set aside. Place the banana in a mixing bowl and mash with fork or spoon. Add 1/2 cup coconut milk, 1 tablespoon maple syrup, cacao powder, and one teaspoon cinnamon powder. Mix it until smooth, add the chocolate chip/coconut oil blend, and continue to mix until smooth. Equally distribute to the glasses on top of the pumpkin layer. Top with a dash of cinnamon and refrigerate for at least an hour before serving. The longer you refrigerate, the better these will taste!</div>
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I hope that if you are planning a Thanksgiving meal, that one or more of these recipes might come in handy for you!</div>
Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.com0tag:blogger.com,1999:blog-3150470976637271640.post-8391735790802180112014-11-22T19:54:00.002-08:002014-11-22T20:30:40.238-08:00cultural exchangeEvery year, our class gets the wonderful opportunity to visit a local Japanese elementary school. Cultural exchanges like this are just one of the bonuses of living on an overseas base, and the students (both American and Japanese) look forward to them! The focus of our visits usually centers around the process of planting, harvesting, and cooking rice so that students are able to see the entire process.<br />
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Our partner school has a wonderful relationship with local farmers and other adults in the community who volunteer their time (and rice) for this opportunity.<br />
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In October, we visited the school to learn how to thresh rice after it's been harvested from a nearby field. The students who attend our partner school actually took part in the planting of this rice earlier in the year. Our hosts talked about and showed us a variety of different tools used throughout history for threshing, and then gave us an opportunity to try it ourselves. The kids, both Japanese and American, had a great time using the machinery and separating the grains from the plants.<br />
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In November, we visited again. This time, our focus was on cooking the rice we had previously threshed. We learned how to cook the rice and then pound it, roll it out, and slice it to make mochi. The students were then able to eat the mochi in a broth-based soup and as a sweet dish with red bean paste.<br />
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While there, we were also taught how to make spinners (tops) out of cardboard cartons as well as samurai hats from newspaper. Even with the language barrier, our students were able to communicate and play with their new Japanese friends. They taught each other their favorite games and variations on games they all played (like Rock-Paper-Scissors/Janken).<br />
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We look forward to inviting our partner students to our school later in the school year to reciprocate their kindness and to share a bit of our culture with them!</div>
Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.com0tag:blogger.com,1999:blog-3150470976637271640.post-32398338317136827822014-11-22T18:24:00.002-08:002014-11-22T19:03:10.927-08:00all the hype Lately I've heard a lot of hype going around about Essential Oils. I've heard how amazing they are, how they are a natural alternative to conventional medication, and how they are Earth's natural remedy for...well, everything. I have to say I've been a skeptic though. In my experience, most of those "it's too good to be true" products...really are too good to be true.<br />
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<span style="font-size: large;"><i>Cue allergy season.</i></span><br />
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When we returned from the states in August, I was seemingly and suddenly allergic to everything. It was raining a lot more than our usual Augusts do, and the dust and pollen and humidity made for a pretty miserable time. Because I have so many food allergies, I'm unable to take allergy medication, and I had never been so disappointed in my lack of ability to use western meds than that month! My eyes got to the point where they were so red and painful that they look infected. I couldn't breathe and my throat always seemed to be half closed (or half open?).<br />
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I tried all the natural remedies the internet threw my way. I used cucumber on my eyes to take down the swelling. We got an air purifier. We cleaned everything. And still, there wasn't much of a difference. It was purely and simply miserable <i><span style="font-size: large;">with no end in sight</span></i>.<br />
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I finally put it out to my facebook friends and asked if any of them had some remedies I hadn't tried yet. Several of them suggested using essential oils, and by that time I was so desperate for any sort of relief that I decided to try them.<br />
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I began doing research and found that essential oils are not all created equal, and there are a variety of brands with a variety of ingredients, disclaimers, processing protocol, etc. ***While this post is not about one brand in particular (though I did narrow it down to only a few that would be safe and also work for what I needed them for) I suggest you do your research well if you choose to use EO's for any purpose in your own life. If you want to know which brand I chose, please shoot me a message and I'll let you know!***<br />
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After doing the research and saving up (these babies are expensive!) I finally received my lavender, lemon, and peppermint trio. I did more research on the best way to apply them for allergies, and tried out a few. Some of these methods included diffusing them, putting a drop of each on my pillow at night, and even making a homemade lotion that incorporated the three oils into it.<br />
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Even at this point, I was very skeptical that this would work.<br />
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<i><span style="font-size: large;">Until it did.</span></i><br />
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I still am not at the point where I really understand why those particular oils together helped so much with my seasonal allergies, but I am grateful they did! I went from sneezing every minute or so to a few times a day, my eyes are no longer raw, and my throat is unclogged.<br />
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I'm not convinced that EO's are the end-all be-all for treating every ailment, but I'm definitely a lot more interested in seeing what they can do. I plan to use them in the future and report back with my findings!Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.com0tag:blogger.com,1999:blog-3150470976637271640.post-17006230012568124032014-10-05T06:26:00.001-07:002015-04-11T03:08:26.633-07:00corn, corn everywhere (my search for safe-tea)(Yes, I'll admit, the pun was intended.)<br>
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I know I've shared several blog posts about my journey with celiac disease, but I haven't shared much about my quest to go corn free. It's because, even after a year and a half, I am still learning new things about this allergy every day. There are still things that shock me about the use of corn in America and products that I never would have thought would make me sick.<br>
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It's crazy to me how much corn is used in our country. In EVERYTHING.<br>
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The weirdest part of this is that most people don't know this. Most people think of corn as an ingredient in bagged tortilla chips or packaged tamales or sweet things with high fructose corn syrup, but in reality you would be hard-pressed to find an item on any American grocery store shelf that <i>doesn't</i> contain corn in some form or another.<br>
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This is what has made it so difficult in my journey to health. At first, I thought I would just have to avoid foods that had corn, corn starch, and corn syrup. <i><span style="font-size: large;">Boy, was I wrong.</span></i> I cut out the vegetable oil and the non-dairy butter and the yeast and the baking powder and the vinegar.<br>
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Still, I was getting sick. I did more research and learned that <a href="http://www.cornallergens.com/list/corn-allergen-list.php" target="_blank">corn can go by more than <b>170 different names</b></a>, most of which don't even say the word "corn".<br>
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<span style="font-size: large;"><i>Maltodextrin</i></span> (which is added to most grain products)<br>
<span style="font-size: large;"><i>Citric Acid and Lactic Acid</i></span> (and many other food acids)<br>
<span style="font-size: large;"><i>Dextrose</i></span> (a sugar in most packaged foods)<br>
<span style="font-size: large;"><i>Xanthan Gum</i></span> (a binding agent used in most gluten free foods)<br>
<span style="font-size: large;"><i>Vitamin A</i></span> (used as a fortifying vitamin in juices and milk products)<br>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcSyNNaz_4Vpx7Lcu4asj9I6yKZFbYPYoq04wDPBqSsPN-uafqogvDRTzj006ca2RAmhNf7KGxTEWiuAcoH3QeSpQtrlIuEjmVg4T5GgrknRfk1D0KOgWU6dkFPVJI3c8wE3_dwkYrg/s1600/corn+ingredients+on+food+labels.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcSyNNaz_4Vpx7Lcu4asj9I6yKZFbYPYoq04wDPBqSsPN-uafqogvDRTzj006ca2RAmhNf7KGxTEWiuAcoH3QeSpQtrlIuEjmVg4T5GgrknRfk1D0KOgWU6dkFPVJI3c8wE3_dwkYrg/s1600/corn+ingredients+on+food+labels.jpg" height="123" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredient labels for Rice Chex and Greek yogurt. As you can see, both of these gluten <br>free and considered-healthy foods have a huge number of possible corn-containing ingredients.<br>(Click the picture to enlarge.)<br><br></td></tr>
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I don't have all of them memorized. I have a list that I have to check every time I shop for food, which gets exhausting. The worst part is that these ingredients aren't <i>always </i>corn derived. Most of the time, yes, but sometimes no. Any time I find a new product, I must email the company to figure out whether the ingredient(s) in question might be derived from corn. Sometimes a company is straightforward and answers the question. Other times, the representatives refuse to answer because the ingredients are proprietary (or because they just don't know what is in their products).<br>
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It's taken the better part of a year and a half to cut out as much corn from my diet as I can. Even now, there are reactions from foods that don't have corn labeled on the packaging that, upon research and shared experiences with other corn allergy friends, do indeed contain it.<br>
<i><span style="font-size: large;"><br></span></i>
<i><span style="font-size: large;">Like anti-mold sprays on most produce, anti-cracking agents on egg shells, vitamin enriched bottled water, and cleaning sprays on meat.</span></i><br>
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Then we move on to packaging. Yes, packaging. As if we corn-allergy-sufferers didn't have enough to worry about, our country is now using corn based plastics and cornstarch based papers in which to package the food. While I'm all for finding new and innovative biodegradable materials, they are usually made from corn and this is a problem for those of us who react to small amounts in our food.<br>
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Not long ago, I saw an ad that Kia is now using <a href="http://www.slashgear.com/2015-kia-soul-ev-first-drive-a-new-city-car-star-24347741/" target="_blank">corn based plastics in their cars.</a> Upon further investigation, I found that these new cars have 53 pounds of eco-friendly, corn-based plastics. I will admit that my initial reaction to this included a groan and a hand to my forehead. While I'm not skin sensitive to corn at this point in my life, I know others who are, and this is a huge concern.<br>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhthnOsGHy4rEBoEFgKz1RZLWQ4fZrkJYnFrmsZ0-fw-N__CrypgneN3yZABhdlZea1G-gL3qZvM-LAsuRMW3aEXIrnVUUZW7RN_o4D7oweSN-We2K4U_QyuW9HHzKQ0uoaKW5XQAFHfw/s1600/corn+in+tea.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhthnOsGHy4rEBoEFgKz1RZLWQ4fZrkJYnFrmsZ0-fw-N__CrypgneN3yZABhdlZea1G-gL3qZvM-LAsuRMW3aEXIrnVUUZW7RN_o4D7oweSN-We2K4U_QyuW9HHzKQ0uoaKW5XQAFHfw/s1600/corn+in+tea.jpg" height="150" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Courtesy of <a href="http://www.livecornfree.com/2010/04/waiter-theres-corn-in-my-tea.html" target="_blank">Live Corn Free</a><br></td></tr>
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The reason for this post is that I recently read a few articles on hidden ingredients in tea. The various writers investigated the ingredients found in tea and teabags, and were shocked to find out how much junk was really there. Pesticides and corn-containing "natural flavors" were in many of them, whether in the tea itself or the packaging. Many of these teas, banned throughout Europe and much of Asia, tout health benefits when they could actually be detrimental to tea drinkers' health.<br>
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I used to drink tea, and sadly had to quit when going gluten/corn free. I knew I was reacting to something in the tea, but I could never figure out what the issue was since my teas were labeled as gluten and corn free. (I will tackle the issue of product labeling another day...) After reading the article, I decided to embark on my own investigation to see if there were any gluten free/corn free/pesticide free teas on the market. While doing my research, I learned more about the <b>pesticides</b> and/or <b>GMO ingredients </b>in most of America's tea. I learned about the <b>natural flavors</b> used and where they are derived from (usually corn, but sometimes soy or wheat). I learned that loose leaf teas are often sprayed with<b> dextrose</b> or <b>maltodextrin</b> to keep them from molding and to enhance flavor. I learned about the <b>packaging</b> of the tea bags, which often contain either <b>corn starch </b>or <a href="http://www.smithsonianmag.com/science-nature/corn-plastic-to-the-rescue-126404720/?no-ist" target="_blank">corn based PLA</a>. Honestly, I learned a lot more than I ever really wanted to know (ignorance is bliss, right?)...but I finally found some teas that might be trustworthy and safe to drink!<br>
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**Please note, company ingredients can change at any time, so please trial at your own risk!**<br>
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<a href="http://www.numitea.com/pure-tea/why-organic/" target="_blank">Numi Tea</a>: Their teas are organic with no natural flavors and no pesticides. The company is devoted to being eco-friendly, and their bags are made from manila hemp cellulose and directly sourced <a href="http://www.numitea.com/people/direct-sourcing/" target="_blank">bamboo</a>.<br>
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<a href="http://www.traditionalmedicinals.com/faq/#What%20are%20your%20bags%20made%20of?" target="_blank">Traditional Medicinals</a>: This is another company that does not add natural flavors to their teas. They are part of the Non-GMO Project and do not use pesticides on their tea ingredients. Their teabags are made from manila hemp and raw cotton. (Just be aware that some of their flavors include extracts - stay away from these, as they are often corn derived! The representative I talked to mentioned they are in the process of doing away with these.)<br>
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If and when I find any others, I'll add them to the list! Let me know if you have any to add. Happy (tea) drinking!<br>
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<br>Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.com0tag:blogger.com,1999:blog-3150470976637271640.post-27859935136258624572014-07-12T02:20:00.000-07:002015-03-29T02:20:29.136-07:00reno refreshments: a gluten (and corn) free guide to eating in reno, part 2The Reno restaurant scene is growing steadily, especially in the new <i>midtown </i>area. It is this section of town that we found several amazing new restaurants to try out during our stay in Reno.<br />
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This is Part 2 of my guide to eating gluten (and corn) free in Reno. <a href="http://thepartofeverything.blogspot.com/2014/07/reno-refreshments-gluten-and-corn-free.html" target="_blank">Click here to check out Part 1!</a><br />
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One of the restaurants that I have heard about over and over again is <a href="http://greatfullgardens.com/" target="_blank">Great Full Gardens</a>. A locally owned restaurant, Great Full Gardens makes use of local vendors as well as their own organic greenhouse grown produce. Their restaurant caters to people with various dietary restrictions, as well as those who are looking for sustainable and ecologically-friendly businesses at which to eat.<br />
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The first time we visited Great Full Gardens was during breakfast. This being my first time, I asked a lot of questions. Any time the server didn't know the answer, she patiently went and talked to the cooks. They were open, knowledgeable, and flexible. They had several gluten free options, but only a few that were corn free as well. We worked together to create a safe meal out of various menu items, and it was delicious! I basically ordered a combination between the Juli's Saute with lemon oil and the Papusa (it ended up being a mostly Juli's, with eggs and black beans sans salsa, which contains citric acid). The breakfast was delicious and had the perfect blend of veggies and grains/legumes.<br />
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The second time we ate at Great Full Gardens was during dinner. We had a large party and I wasn't sure I'd have the same luck with creating something off menu to serve my restrictions, but I was not disappointed! When our server had some questions, one of the owners came to our table and personally answered my questions without making me feel like I was inconveniencing her in any way. We ended up modifying the Chicken Bliss and turning it into a lettuce wrap. They grilled the chicken separately, without their usual corn-containing broth, and I went without the bacon due to cross contamination concerns. Their homemade aioli sauce was more than enough to make up for the lack of broth, and the wrap was fabulous!<br />
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I highly recommend this restaurant to anyone with food allergies, as they have proven that they will go out of their way to try and accommodate you as long as you know what questions to ask!<br />
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<br />Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.com0tag:blogger.com,1999:blog-3150470976637271640.post-59690732851831541082014-07-07T23:52:00.000-07:002014-07-12T01:17:15.448-07:00reno refreshments: a gluten (and corn) free guide to eating in reno, part 1We're in the states again, and as such, we are traveling without all of our safe kitchen utensils. I have wonderful in-laws who have created a kitchen space for me and my special food and utensils, but there are times when it's necessary (and let's face it, fun) to eat out. It's been ages since we've been able to eat out safely, so I was very excited about this prospect. With <a href="http://thepartofeverything.blogspot.com/2014/06/its-happened-again.html" target="_blank">the gluten free fad,</a> though, I have been a bit nervous about the safety of restaurant eating. Even some of the restaurants I frequented last year are no longer safe, so it's taken hours of researching, calling, emailing, and googling to find safe establishments. Here are some of the places I've experienced so far this summer!<br />
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(Keep in mind that everything I have ordered has been gluten free and as corn free as possible. I use the <a href="http://www.findmeglutenfree.com/" target="_blank">Find Me Gluten Free</a> app, call the restaurant, and then talk to a waiter and/or manager before ordering to ensure the food I am ordering will not make me sick. If I feel like the restaurant isn't safe or that the servers/cooks are not taking me seriously, I will leave with no hesitation. I am also considered "<a href="http://no-corn.blogspot.com/2013/02/defining-corn-lite-and-corn-free-and.html" target="_blank">corn lite</a>" in the world of corn allergies, so if you have reactions that go beyond keeping corn ingredients out of your food, you will need to do additional research.)<br />
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The first place we always visit when we come back to the states is <a href="http://www.in-n-out.com/" target="_blank">In-n-Out</a>. There are, of course, In-n-Out restaurants all over California, Nevada, and Arizona, so this isn't necessarily a Reno-specific review. I will say, though, that we look forward to visiting and have never had a bad experience. I let them know about my allergies and then order my burger <i>protein style</i> without any spread (the spread has corn syrup). They will wash their hands and use a special dedicated gluten free section of the kitchen to prepare your burger if you alert them of your gluten issues. The fries are also made in a dedicated fryer, so I almost always order <i>fries well done</i> to go with my burger. I also bring my own ketchup, since they use ketchup that has corn-derived vinegar.<br />
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<tr><td class="tr-caption" style="text-align: center;">Protein Style w/o spread + fries well done w/cheese = heaven on Earth.</td></tr>
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One of our favorite local-to-Reno restaurants has always been <a href="https://www.facebook.com/pneumatic.diner" target="_blank">Pneumatic Diner</a>. Ben and I have both been going there since our high school days and we are so glad it's still open and as delicious as ever. It's a small, hole-in-the-wall type restaurant that has sort of a cult following. Pneumatic is 100% vegetarian with several vegan options and a few gluten free options. This type of restaurant is typically difficult for me to find safe foods in, because they rely heavily on grain-based foods. Pneumatic has a decent variety of gluten free dishes, though! It was easier to eat there before the corn allergy manifested itself, but despite that, I am still always able to find something to eat at Pneumatic and the staff is always willing to find me something safe to eat. This time, I ordered the combo Bayard and subbed the Jack cheese for one without vegetable rennet as well as the rojo sauce for their cucumber garlic sauce. It was delicious, and I had no issues with ingredients or cross contamination. Pneumatic is one of those restaurants where the environment is just as important as the food, and neither was disappointing during our visit!<br />
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<tr><td class="tr-caption" style="text-align: center;">Pneumatic! ♥</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Combo Bayard with all sorts of deliciousness inside</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimXbr0n1cBWSuQG6Pjf3k_xL5xLbPjvBgq-P9eOOqaHWZdMBtyXprYErhMiRZ3UK2iVHy44EjcWAf6cAZ-5h9GfydK326zp1tqfA8Q5JUgj-B5mjcnzcPEf80eVBWCfAvl1X1hOIyx3A/s1600/pneumatic+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimXbr0n1cBWSuQG6Pjf3k_xL5xLbPjvBgq-P9eOOqaHWZdMBtyXprYErhMiRZ3UK2iVHy44EjcWAf6cAZ-5h9GfydK326zp1tqfA8Q5JUgj-B5mjcnzcPEf80eVBWCfAvl1X1hOIyx3A/s1600/pneumatic+2.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love the small size and eclectic atmosphere of this restaurant!</td></tr>
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The last restaurant review for this blog entry is another of our favorite Reno restaurants: <a href="http://www.cafedethaireno.net/" target="_blank">Cafe de Thai.</a> I knew that they had several gluten free options, but I was weary of trying them out because most Asian restaurants use vegetable oil for their stir fries. After talking with one of the servers on the phone, I found out that if I brought my own oil the cooks would be more than happy to use it for my meal. I took avocado oil and red palm oil so they could choose the oil that would work the best with whichever meal I ordered (they opted for the avocado).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM3_hgMmKdgPBnC5iHfjZny9YlG0VlY2Y628Q1ZLBbD4gsNsGlSHzxr4ZRp0iMqsohtraQkIlZdX32icOaa_KstylE3DDPj4KsV6huRHwcviSS4lKvxDXc8qC92A7AtmZddLd1i8yr6g/s1600/cafedethai+5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM3_hgMmKdgPBnC5iHfjZny9YlG0VlY2Y628Q1ZLBbD4gsNsGlSHzxr4ZRp0iMqsohtraQkIlZdX32icOaa_KstylE3DDPj4KsV6huRHwcviSS4lKvxDXc8qC92A7AtmZddLd1i8yr6g/s1600/cafedethai+5.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cafe de Thai</td></tr>
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When we arrived, the server I had spoken with on the phone ended up being our waiter so he was familiar with my restrictions. He was extremely patient and took notes so he could review everything with the kitchen staff. When I thanked him profusely, he said he was glad to be learning something new, which is always refreshing to someone who feels like they are being high maintenance (despite not really having a choice in the matter).<br />
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I was able to order the fresh spring rolls, and they made me a special spicy peanut sauce to go with them instead of their usual vinegar-containing sauces. As an entree, I ordered the Pad Thai. Similar to Great Full Gardens, they informed me that they needed to cook my chicken a bit differently since their usual marinade includes corn starch. I was also able to order a drink, which is rare in a restaurant. I tried their homemade gingerale, which is made with sugar, water, and fresh ginger.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9KN6JVqpNcwkKzYKBAqqG_brtl2F46qvbSGJ3XYR2YTRFL3I8SvdU5PW4NfwkSQG_8UxzKzlhriWw8liwpAPsTPbU6HdGiPWE8QZhdif2yYO5NB2bmbzB2zCHHcVIF-XeYvdLfYLDKA/s1600/cafedethai+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9KN6JVqpNcwkKzYKBAqqG_brtl2F46qvbSGJ3XYR2YTRFL3I8SvdU5PW4NfwkSQG_8UxzKzlhriWw8liwpAPsTPbU6HdGiPWE8QZhdif2yYO5NB2bmbzB2zCHHcVIF-XeYvdLfYLDKA/s1600/cafedethai+1.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade gingerale</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRFaqjxxM1oe3CCp0izRBnlk86AXgti1Vfyb6tsVZjLLbdS5m3eU9rusS1-JSqETgHS_3e6Cotudf1i5cyq2yDktBNfLFGwfvaoorHiljKUmGxkHougnULRtKlgb6FWj-xR8O_h1R42A/s1600/cafedethai+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRFaqjxxM1oe3CCp0izRBnlk86AXgti1Vfyb6tsVZjLLbdS5m3eU9rusS1-JSqETgHS_3e6Cotudf1i5cyq2yDktBNfLFGwfvaoorHiljKUmGxkHougnULRtKlgb6FWj-xR8O_h1R42A/s1600/cafedethai+2.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh spring rolls (left) and specialty spring rolls (right, not gf)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANWW7tHSH6mdf_nHp8SOO_uGlfsK8rdvQDnh8ulcAHPoPmwNlnkCt634tObHtWiw1j9-AtMsXkANG-ujSBXudEWyiZm3pTmHtKOBAgKXCV1ptng0h_YMS2_9e4ZXVRRIvu7T8Qgq7_A/s1600/cafedethai+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgANWW7tHSH6mdf_nHp8SOO_uGlfsK8rdvQDnh8ulcAHPoPmwNlnkCt634tObHtWiw1j9-AtMsXkANG-ujSBXudEWyiZm3pTmHtKOBAgKXCV1ptng0h_YMS2_9e4ZXVRRIvu7T8Qgq7_A/s1600/cafedethai+3.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My spring rolls and peanut sauce</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWz1O9KxkVpdWksmc3T03FlMNc-RASdySDRQxEGeQgcpAQxLeGJTbjiRJYR9lWL0RB8SlDomT5BcCU3fgmEcdSYMvkIqGVK_tf_j93OnlV5zKdBMtW6jQg2BnELHrP_VS6f4c35vGlfw/s1600/cafedethai+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWz1O9KxkVpdWksmc3T03FlMNc-RASdySDRQxEGeQgcpAQxLeGJTbjiRJYR9lWL0RB8SlDomT5BcCU3fgmEcdSYMvkIqGVK_tf_j93OnlV5zKdBMtW6jQg2BnELHrP_VS6f4c35vGlfw/s1600/cafedethai+4.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Pad Thai was just as great as I remember it </td></tr>
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The appetizers, drinks, and dinner were absolutely delicious, and the restaurant staff went to great lengths to accommodate and make me feel welcome and safe. It's so nice to know that I can once again eat at some of my all-time favorite restaurants, despite having so many restrictions!<br />
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This is just the beginning of our trip, and later this week we'll be trying out some newer Reno restaurants! Check back later if you'd like more information on eating out safely in Reno.<br />
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<br />Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.com0tag:blogger.com,1999:blog-3150470976637271640.post-33872367839982139042014-06-14T04:25:00.000-07:002014-06-16T05:19:15.339-07:00it's happened againIt's happened again. Someone else I know is "going gluten free."<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFGuo2ixobiu7pIP-UuUdBEoIzjMxTWkWQoHVi_Xw2wBB7061Z_baTakDCxqFqeJQuXvo1mqAbqDR7XNjWeD7EC8Oo9N7E4w1BiGS1u1VP5cg_Koswl2p4lBITvvfd7SICfDg13_TrVg/s1600/facepalm_bear-2012_animal_Featured_Wallpaper_medium.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFGuo2ixobiu7pIP-UuUdBEoIzjMxTWkWQoHVi_Xw2wBB7061Z_baTakDCxqFqeJQuXvo1mqAbqDR7XNjWeD7EC8Oo9N7E4w1BiGS1u1VP5cg_Koswl2p4lBITvvfd7SICfDg13_TrVg/s1600/facepalm_bear-2012_animal_Featured_Wallpaper_medium.jpg" height="200" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This isn't my <a href="http://www.10wallpaper.com/view/facepalm_bear-2012_animal_Featured_Wallpaper.html" target="_blank">picture</a>, though that would be awesome if it were.</td></tr>
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Now let me preface this with a statement: <a href="http://thepartofeverything.blogspot.jp/2014/06/do-you-suffer-from-celiac-disease-check.html" target="_blank">if you have symptoms that are similar to the ones I have previously described </a>and you feel that cutting out gluten might alleviate them, please ask me about it. I'm happy to share my experiences and/or offer you some<a href="http://thepartofeverything.blogspot.jp/2014/01/the-path-to-recovery-10-things-about.html" target="_blank"> bits of knowledge I had to learn the hard way</a> throughout this process. If you want to cut down on (or cut out) grains because they simply aren't the healthiest of food options, that's cool with me! I'm happy to support you and I'll probably even ask you if you want to swap recipes. If, however, you are going gluten free to lose weight (which won't work because processed gluten free products tend to be even less nutritional than their gluten-filled counterparts) or because you heard about that <i><b>gluten free diet</b></i> on some talk show and want to try it and tell me all about it, thinking that we now have some magical connection, I'm going to struggle with whether or not I should tell you how I <i>really</i> feel about your decision. On the one hand, it's not always considered polite to speak your mind when it's critical and judgmental of another's actions. On the other hand, though, I'm tired of smiling and nodding, knowing that your actions affect me in a negative way and that you probably have no idea.<br />
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<span style="font-size: large;"><i><b>What I really want to tell you is that you are part of the problem.</b></i></span><i> </i><b><i><span style="font-size: large;">I realize that this may sound harsh, but somebody needs to tell you this.</span></i></b><span style="font-size: large;"> </span></div>
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You may not believe this, but your actions are contributing to the stigma associated with gluten and also to the belief that <i>gluten free </i>is not a real necessity, but only the latest fad diet. You are the reason that <i>gluten free</i> is American society's new laughingstock and the reason talk show hosts and comedians spend hours writing material to make fun of our gluten free community. You are the reason people groan and/or roll their eyes when I tell someone I can't eat gluten. You're a huge part of the reason many restaurant chefs and servers don't take people seriously when they ask for a gluten free meal, and you're the main reason companies feel the need to plaster "gluten free" all over their products (when often, the products aren't actually <i>gluten free enough</i> to be safe for people with Celiac disease). Your actions have consequences - consequences that you will probably never see or feel, <i>but we do</i>, all the time.<br />
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What I really want to tell you is that you have no idea what <i>gluten free</i> really entails and that you will probably never have go through what Celiacs have to deal with <i>every single day </i>to ensure their health and safety.<br />
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I want to point out that you will never have to worry about people not believing you when you say you need to have a meal that's gluten free. To have people who think your condition is just a fad (and let's face it, you don't even <i>have</i> a condition). To have the people you trust with your food add gluten-containing ingredients to your meal <i>just </i>to see if you actually notice and/or react to it. It's a horrible ordeal to go through and I wouldn't wish it on anyone. You would never see someone pulling this kind of prank on someone with a peanut allergy or diabetes, but it happens to Celiacs way too frequently.<br />
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I want to remind you that you will never have to worry that a gluten-y crumb hidden in your food will make you sick for the next month. I've had this experience and it isn't pretty. Trying to go on with your life, going to work, and pretending to be okay with your family and friends and co-workers (and students) while all you want to do is hide under your sheets because you feel so sick and haven't slept in weeks...well, put plainly, it's no easy task.<br />
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I could fill you in on the research process needed for just about every single item you buy. Just about every restaurant I've eaten at since my diagnosis in addition to every food purchase, every makeup purchase, soap purchase, and even laundry/dish detergent/lotion/sunscreen/chapstick purchase has involved research in the form of internet searches, gluten free apps, phone calls, reviews from others, and/or emails to the companies themselves. If I had a dollar for every email I've sent to inquire about a product's safety and production practices, I would actually have enough money to easily buy the gluten free food that is so expensively priced!<br />
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I could let you know how exhausting and sometimes uncomfortable social situations have become for many of us. American celebrations tend to revolve around food, and Celiacs tend to be left out. It's not that we expect others to go out of their way for us. It does, though, take a lot of planning to bring something along that will be safe for us to eat, especially when the party or celebration is at someone else's home. It takes organization and time to call a venue ahead of time to figure out whether or not we are even allowed to bring our own food, and then how best to do it. It takes energy explaining to people why we aren't eating, or why we had to bring our own food. It takes patience to describe over and over again what we can eat, what we can't eat, and why even that gluten free dip on the table isn't safe for us because other people have contaminated it. But most of all, it's lonely to be left out. It sounds juvenile, I know, but you try being left out of almost every celebration your friends or co-workers have for the next year and tell me you don't feel a bit ignored and singled out. It's happened to the best of us and we've had to learn how to adapt and try not to take it personally.<br />
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I could call attention to the fact that you will probably never have to argue with someone who openly judges your food choices while you try to explain that this is the only way you can live safely. Arguments like these happen all the time, on blogs and on Facebook, at grocery stores and with doctors. That doesn't even include the eye rollers and smirkers who might be part of your family or group of friends or work staff. And can you really blame them? People are <b>SO</b> tired of hearing the words "gluten free." <i>I'm</i> tired of it and I actually <i>have</i> Celiac, which means I will have to deal with those words for the rest of my life. I can't imagine how those who have never had to deal with it on a personal level feel when they hear about it...again.<br />
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I could point out the fear. You see, you will most likely never know the anxiety that most of us have. Yes, there are neurological symptoms like OCD and panic attacks that often go hand-in-hand with Celiac. But what I'm referring to here is the worry that it took so long to get diagnosed (the average is <b><a href="http://www.celiaccentral.org/celiac-disease/facts-and-figures/" target="_blank">six to ten years</a></b>) and the knowledge that this time has caused a lot of permanent damage that may or may not have already manifested itself. The understanding that you are likely to develop other <a href="http://www.celiaccentral.org/related-diseases/" target="_blank">auto-immune disorders</a> and/or food allergies at some point in your future. The reality that you may have to deal with your children also having Celiac, or even the possibility that you may <a href="http://www.celiaccentral.org/Celiac-Disease/Related-Diseases/Infertility/41/" target="_blank">no longer even be <i>able</i> to have children.</a><br />
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You see, these are things that you gluten-free-fad-dieters don't think about.<br />
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<i><b><span style="font-size: large;">For you, it's just a diet. For us, it's life.</span> </b></i></div>
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And so I ask you to stop. Stop being a lemming. Stop following the trends without thinking about the consequences. Stop making a big deal about your gluten free diet and then posting pictures of the pizza you ate because "it's just so <i>hard</i> to be gluten free all the time." You are hurting our community. You are causing damage to the people who have no choice but to live gluten free. Please, just stop.<br />
<br />Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.com0tag:blogger.com,1999:blog-3150470976637271640.post-14577132389761947702014-05-26T00:01:00.000-07:002014-06-16T00:04:04.688-07:00what does "grown up" really mean?I always wondered what it would feel like to be a grown up...what it would be like to be out there, self-sufficient and adventurous.<br />
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There are many questions to ponder the idea of adulthood when you think about it. What defines a <i>grown up</i>? Is it graduating from high school/college? Turning 18 or 21? Getting married? Voting? Having a career? Having the ability to travel? Buying a house? Having kids? Having grand-kids?<br />
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I think this is one of the conundrums 20 and 30-somethings often feel. We leave school and our teen years, and we start the search to find ourselves. We search for meaning. We search for purpose. We search for careers and lifestyle changes and a chance to figure out what we believe. While searching for and chasing these things, time passes much more quickly than we realize. We wake up and realize that years have passed and we're getting <i>old.</i><br />
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Birthdays, for me at least, seem to bring a moment of reflection. I look at myself and my peers and wonder how we got to where we are. When did we finally become <i>grown up</i>?<br />
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Since becoming an adult (and by adult, I mean the agreed-upon American age of adulthood), I feel like I've done a lot. I worked and studied hard and graduated from college. I had roommates. I got married. I started a career I was passionate about. I lived in several cities, states, and even countries. I had a pet. I taught and mentored hundreds of young people and even some adults. I studied (though I haven't quite mastered) other languages. I traveled and met new people and owned my own business. I took pictures and I wrote blogs.<br />
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Despite all that, I still don't quite feel like a <i>grown up</i>. I don't feel like I have it all together. In fact, I look at my parents and in-laws and other well-grounded adults in my life and realize that sometimes I feel like a complete mess.<br />
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Talking to other peers, it seems that many of them don't feel grown up either. Mind you, these are adults. Adults who are responsible and well-educated, married, and/or have children and families of their own. But they still don't feel <i>grown up</i>.<br />
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I wonder if we ever will. Will we look down on our grand-kids someday and finally feel like we've reached that sense of adulthood? When we retire from the careers we worked hard at for 30+ years? When we celebrate 25 or 50 years of marriage? When we notice the wrinkles on our hands and faces? When we look back at our memories? Will it just hit us one day, like a truck, out of the blue?<br />
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Or...maybe it's okay to not feel like a grown up yet and to realize that there's plenty left awaiting us. That we're still changing and we may never find ourselves for the singular reason that we are always changing and evolving and adapting.<br />
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Another year has passed and I still don't have the answers to these questions. I wonder if I ever will. Maybe that will be the moment I finally feel I've finally grown up.Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.com0tag:blogger.com,1999:blog-3150470976637271640.post-70874503262010857742014-05-23T21:21:00.002-07:002014-05-24T05:13:52.450-07:00...and the crazies come out!Celiac Awareness Month has brought out a lot of positive <i>and </i>negative media points this year! One of these came up this weekend, concerning <a href="http://www.bartsbakery.com/index.php?page=details&pid=48" target="_blank">Bart's Bakery.</a> The company has claimed for a while now that their cookies are gluten free. After emailing the them, though, we have learned that the cookies are actually not Celiac safe. The equipment used for their gf cookies is the very same equipment used for their regular poisonous-to-Celiacs cookie batches. It's one thing to have a factory that has a dedicated line for gluten-free foods (and most of these companies will display this information right on their box and/or website). It's another to use the exact same equipment and then brag about having the "best gluten-free chocolate chip cookies in the world."<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV8OizOIjb7hWB3aO95kCU-kT91InV_XihT3sXSwhfosS01B-1cg0XiESCja2hzAs9b8kY38nMTvaDU2rvYV7rM3Vc5Cek9fc58letTVJpFXnOduYqRKws6Re19BXnfJMF-ZkRcCw2Yg/s1600/barts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV8OizOIjb7hWB3aO95kCU-kT91InV_XihT3sXSwhfosS01B-1cg0XiESCja2hzAs9b8kY38nMTvaDU2rvYV7rM3Vc5Cek9fc58letTVJpFXnOduYqRKws6Re19BXnfJMF-ZkRcCw2Yg/s1600/barts.jpg" height="320" width="320" /></a></div>
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Having seen their packaging and having emailed the company, Bart's would be a brand that I'd avoid. No cookie is worth the symptoms that come with Celiac, and I also disagree with their packaging and marketing. It seems to me that their cookie packages aim to reel in customers with gluten issues, regardless of whether or not the products are actually safe for them. I probably wouldn't have felt led to post a blog about it though.<br />
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And then <a href="http://glutendude.com/not-gluten-free/barts-bakery/" target="_blank">this</a> happened.<br />
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Bart has gone out of his way to defame a Celiac-community advocate who was merely trying to keep his fellow Celiacs safe. Bart has resorted to cyber-bullying, he has created a fake website, he has spread rumors and lies all over his facebook page, and he has treated those who question his company ideals and policies with extreme derision and disrespect.<br />
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Even with all of the drama and scrutiny, Bart stands by his "gluten free" statement, despite his own marketing team flat out stating that the cookies are not Celiac friendly.<br />
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He has shown that he has no respect for his customer base's health or dignity.<br />
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This, unfortunately, seems like a case where money talks. It's one thing to write a facebook message, only to be ignored or insulted by this company's owner, and another to alert the shops who carry his product. If you are someone who has been affected by (or knows someone who has been affected by) this company's blatant lack of common sense and decency, I would urge you to leave a comment on their Amazon products and/or write to the shops who carry their product (namely Whole Foods). Perhaps this is the perfect opportunity for Celiacs and their advocate peers to stand up to those companies who think they can dupe us for some cash.<br />
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<br />Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.com0tag:blogger.com,1999:blog-3150470976637271640.post-35943180517879063602014-05-17T04:03:00.000-07:002014-05-17T05:13:50.020-07:00what gluten is and why it matters<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/DXjpb7SFi3s?feature=player_embedded' frameborder='0'></iframe></div>
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<br />
May is, among other things, Celiac Awareness Month. It's hard not to notice all the articles, videos, and posts about gluten this month.<br />
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The spectrum of media concerning gluten this month has surprised me a bit. I've seen the gamut, ranging from the helpful to the absurd. There are <a href="http://glutendude.com/" target="_blank">bloggers</a> who have devoted much of their month (and their lives) to helping those with Celiac/gluten intolerance. There are <a href="http://celiacandthebeast.com/2014/05/celiac-awareness-month-day-1-red-apple-lipstick-giveaway/" target="_blank">gluten free goodies</a> being given away to celebrate that our lives can go on after being diagnosed with Celiac. There are <a href="http://abc.go.com/shows/jimmy-kimmel-live/video/vdka0_ch1i11x5" target="_blank">videos</a> that poke a bit of fun at the gluten free lifestyle. (I found the video to be quite amusing, though I had to force myself not to read any comments regarding said video.)<br />
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Then there are the articles who bash people for going gluten free, with headlines like, "<a href="http://sploid.gizmodo.com/being-gluten-free-is-dumb-because-gluten-insensitivity-1577178094" target="_blank">Being gluten free is dumb</a>," or, "<a href="http://uproxx.com/gammasquad/2014/05/gluten-intolerance-is-likely-utterly-fake/" target="_blank">Surprise! 'Gluten Intolerance" is Likely Bullsh*t!</a>" Yes, there is a one-sentence disclaimer that Celiacs should not eat gluten. And then these articles go on to say that those who have experienced a return-to-health because they cut out gluten are crazy and shouldn't be gluten free. It amazes me how judgmental and spiteful people can be these days.<br />
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All this hype and all this anger over a set of proteins in everyday food.<br />
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While I agree there is a danger to this "gluten-free-fad" that seems to be ever popular these days, it's not for the same reason these article writers seem to have. <a href="http://www.huffingtonpost.ca/2014/05/14/gluten-intolerance-fake_n_5327420.html" target="_blank">They claim that the newest study has proven that people don't need to be gluten free.</a> This, however, is not necessarily the case. Yes, the new study (note the word "study" -- not "studies") has found that the specific supposedly gluten intolerant people involved may not have had to be on a gluten free diet.<br />
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The study was a basic one, though, and did not take many factors into account. Gluten intolerance and IBS are often mistaken and misdiagnosed for each other. In addition, I would be interested to know what kind of diet these participants were on before starting this particular study. Were any of them previously on a low FODMAP diet? Were any of them Paleo? Did any of them have other food allergies or intolerances? Had they done allergy tests to see if other food intolerances were at play? Did these people continue to eat gluten free, grain-filled substitutes for the foods they had eaten before going gluten free? I'm definitely not saying I don't agree with the study, but I think it's apparent that more tests need to be done on a more diverse population of people who have been diagnosed with gluten intolerance before we can go around saying that gluten intolerance isn't real.<br />
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The reason I feel that the gluten free fad is dangerous lies more in the outlook of the general public. With so many people preaching gluten free, even though most of them don't really <i>have</i> to adhere to the gluten free lifestyle, it makes us look bad. Someone going to a restaurant and ordering a gluten free meal, who later eats a gluten-filled cupcake and plays it off like it's no big deal, gives the impression that most of us stick to a <a href="http://www.tickld.com/x/if-someone-ever-tells-you-they-have-a-gluten-allergy-show-them-this" target="_blank">gluten free diet only when it's convenient to do so</a>. When a <a href="http://www.huffingtonpost.com/2012/04/10/miley-cyrus-gluten-free-diet-weight-loss_n_1414641.html" target="_blank">celebrity endorses the gluten free lifestyle</a> because it helped them to lose weight, we lose credibility. When a <a href="http://glutendude.com/celebrities/rachael-ray-gluten-in-a-gluten-free-recipe/" target="_blank">cooking show host</a> calls Celiacs "picky eaters" and then touts a gluten free recipe that actually uses gluten-containing ingredients, we look like we're snobbish instead of people who are truly trying to protect ourselves.<br />
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What people don't see, though, is the real symptoms of gluten on someone who can't digest it. There is always the gluten-accompanying nausea, bloating, and stomach pain -- those are the easy symptoms. The real pain comes from the brain fog, the anxiety attacks, the balance between constant constipation and then crippling diarrhea, joint and muscle pain, the week or month-long insomnia, the memory loss, and the countless other effects of gluten on the digestive, respiratory, and even nervous systems.<br />
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When we speak about being gluten free, we are often mocked. We are often not taken seriously. We are served gluten in restaurants, which brings weeks of the above symptoms and the feeling that we can never be safe eating out or traveling.<br />
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That's why I'm all for this gluten free fad to fade, to disappear. The sooner, the better. Yes, the fad dying out might cause companies to stop marketing to the gluten free fad dieters, so Celiacs may not have as many restaurant and/or grocery store choices. The flip-side to that, though, is that maybe those of us still fighting the good fight will be taken seriously. I look forward to being able to say I have Celiac without having to brace myself for the imminent eye rolling or the looks of disbelief.<br />
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To those of you who are gluten free because you think it's trendy, please stop. You're not doing yourself any favors and you certainly aren't helping those of us who don't have a choice in the matter. To those of you who don't know anything about gluten, please do your research before offering advice or your ignorant (and malicious) comments. Or better yet, ask us about it. In my experience, most Celiacs are happy to talk about the information they have learned through their diagnoses. We have had to become food experts to survive, so we have a lot of knowledge to share. To those of you who have symptoms, please do research and testing before self-diagnosing yourself as gluten intolerant. And finally, to those of you who are gluten free because you have to be, keep going strong! You are not alone!<br />
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<br />Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.com0tag:blogger.com,1999:blog-3150470976637271640.post-89423481288299344462014-05-13T04:56:00.000-07:002014-08-18T01:47:06.569-07:00do YOU suffer from Celiac Disease? (check your symptoms here!)I know I've written a few times about living with Celiac Disease, but I haven't really used this blog to explore the symptoms and events leading up to my diagnosis. When I first heard that the average Celiac patient takes anywhere from <a href="http://www.celiaccentral.org/celiac-disease/facts-and-figures/" target="_blank">six to ten years</a> to get a correct diagnosis, I couldn't believe it. Knowing what I do now, though, I can trace several of my symptoms back to my teen years.<br />
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So why does it take so long?<br />
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Well, honestly, there isn't one simple answer to this question. One factor is that Celiac is a relatively new disease as far as impacting a large percentage of people, and researchers are still studying it and its effects. Another factor is that Celiac often resembles (or goes hand in hand with) other diseases, like <a href="http://www.celiaccentral.org/related-diseases/" target="_blank">IBS and Crohn's</a>. The biggest factor is that the <a href="http://www.celiaccentral.org/Celiac-Disease/Celiac-Symptoms/32/" target="_blank">symptoms</a> that go along with Celiac Disease differ from person to person and are not solely digestive in nature.<br />
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This is the fact that most people are surprised about. Who would have thought that Celiac, a mere<i> food allergy</i>, could cause systemic damage to the human body? Well, the truth is, Celiac is not just a food allergy or intolerance. <a href="http://www.celiaccentral.org/Celiac-Disease/21/" target="_blank">It's an auto-immune disease</a> that actually causes <i>the body to attack itself </i>when gluten is ingested. As with other auto-immune diseases, the symptoms can impact every body system. Here are several symptoms caused by Celiac Disease, broken down by system. Keep in mind that some symptoms affect more than one system.<br />
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Some of these symptoms are more common than others, and this list is not all-encompassing by any means. I have put an asterisk next to the symptoms I suffered with prior to my diagnosis, just to give you a reference as to how many could be at play simultaneously. Most of these symptoms come back when I accidentally ingest gluten in some form, and last anywhere from one to six weeks. (Symptoms were gathered from the National Foundation for <a href="http://www.celiaccentral.org/Celiac-Disease/Celiac-Symptoms/32/" target="_blank">Celiac Awareness</a>, <a href="http://www.celiac.com/articles/21927/1/Celiac-Disease-Head-to-Toe/Page1.html" target="_blank">Celiac Disease Headquarters</a>, <a href="http://www.csaceliacs.info/symptoms_of_celiac_disease.jsp" target="_blank">Celiac Support Association</a>, <a href="http://www.recognizingceliacdisease.com/" target="_blank">Recognizing Celiac Disease</a>, <a href="https://www.coeliac.org.uk/coeliac-disease/associated-conditions-and-complications/" target="_blank">Coeliac UK</a>, and other sources. I have also included a few info-graphics at the bottom for quick reference.)<br />
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**Keep in mind that this is not a medical blog and I have no medical background. If you find that you have several of these symptoms, I would suggest doing some more research and contacting your doctor for testing.**<br />
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<b style="text-decoration: underline;">Circulatory/Cardiovascular System</b> (circulates blood and nutrients throughout the body)<br />
Anemia*<br />
Angina<br />
Arterial plaque<br />
Asthma*<br />
Blood pressure changes<br />
Blood vessel inflammation<br />
Fainting<br />
Heart palpitations*<br />
Nosebleeds<br />
<br />
<u><b><br /></b></u>
<b style="text-decoration: underline;">Digestive System</b><b> </b>(digests and processes food)<br />
Abdominal Pain*<br />
Acid Reflux*<br />
Bad breath<br />
Bloating<br />
Constipation*<br />
Diarrhea*<br />
Dysphagia (difficulty swallowing)*<br />
Food intolerance*<br />
Gallstones*<br />
Gas*<br />
Gastric ulcers<br />
GERD*<br />
Heartburn*<br />
Hemorrhoids*<br />
Lactose intolerance*<br />
Leaky gut<br />
Low blood sugar<br />
Malabsorption leading to weight gain or weight loss*<br />
Mouth sores<br />
Mouth ulcers<br />
Nausea*<br />
Swollen gums*<br />
Tongue Sores<br />
Tooth and gum pain*<br />
Tooth enamel erosion*<br />
Vitamin deficiency*<br />
Vomiting*<br />
<br />
<u><b><br /></b></u>
<b style="text-decoration: underline;">Endocrine System</b> (regulates glands and hormone production)<br />
Blood sugar changes<br />
Dry mouth*<br />
Hormone imbalances*<br />
Hypothyroidism<br />
Hyperthyroidism<br />
Weight fluctuations (seemingly unrelated to food)*<br />
<br />
<u><b><br /></b></u>
<b style="text-decoration: underline;">Immune System/Lymphatic Systems</b> (transport and defense system against disease)<br />
Anemia*<br />
Asthma*<br />
Auto-immune disorders<br />
Fatty Liver Syndrome (non-alcoholic)*<br />
Food Allergies*<br />
Hypothyroidism<br />
Hyperthyroidism<br />
IgA Deficiency<br />
Lymphoma<br />
Rheumatoid Arthritis<br />
Rhinitis<br />
Weakened/Sensitive immune system*<br />
<br />
<u><b><br /></b></u>
<b style="text-decoration: underline;">Integumentary System</b> (consists of skin, hair, and nails)<br />
Acne*<br />
Brittle nails*<br />
Bruising*<br />
Dandruff<br />
Dermatitis Herpetiformus (DH)*<br />
Dry skin*<br />
Edema<br />
Exzema<br />
Flaky skin/lips*<br />
Hair loss<br />
Hangnails*<br />
Hives*<br />
Ingrown toenails*<br />
Nail fungus<br />
Peeling lips*<br />
Peeling nails<br />
Rashes*<br />
Skin cancer<br />
Swelling*<br />
<br />
<br />
<b style="text-decoration: underline;">Muscular System</b> (works with several other systems to permit movement, maintain posture, and circulate blood)<br />
Ataxia<br />
Leg (and other muscular) cramps*<br />
Muscle pain*<br />
Muscle spasms*<br />
Swelling*<br />
Tongue Sores<br />
Weakness*<br />
<u><b><br /></b></u>
<u><b><br /></b></u>
<u style="font-weight: bold;">Nervous System</u> (transmits signals throughout your body)<br />
ADD<br />
ADHD<br />
Anxiety*<br />
Apathy*<br />
Ataxia<br />
Autism<br />
Blood pressure changes<br />
Brain fog*<br />
Chills*<br />
Constant need to fidget*<br />
Depression*<br />
Dizziness*<br />
Dry or watery eyes*<br />
Fatigue*<br />
Hot/cold flashes*<br />
Insomnia*<br />
Irrational anger/irritability*<br />
Learning disorders<br />
Listlessness*<br />
Memory loss*<br />
Migraine*<br />
Narcolepsy<br />
Nerve pain*<br />
Night Sweats*<br />
Nocturia (waking several times at night to use the restroom)*<br />
OCD*<br />
Panic attacks*<br />
Restlessness*<br />
Seizures<br />
Sleep disorders*<br />
Suicidal thoughts<br />
Tinnitus/ringing in the ears*<br />
Vertigo<br />
Weakness*<br />
<u><b><br /></b></u>
<u><b><br /></b></u>
<b style="text-decoration: underline;">Reproductive System - Female</b> (involved in the production of hormones and gametes for reproduction)<br />
Amenorrhea (sporadic or infrequent menstrual periods)*<br />
Anemia during pregnancy<br />
Childbirth complications<br />
Delayed puberty*<br />
Dysmenorrhea (painful menstrual periods)*<br />
Dyspareunia (painful intercourse)<br />
Early menopause<br />
Fertility issues*<br />
Infertility<br />
Long-lasting Premenstrual Syndrome symptoms*<br />
Miscarriages<br />
Ovarian Cysts*<br />
Painful periods*<br />
Swollen cervix*<br />
<u><b><br /></b></u>
<u><b><br /></b></u>
<b style="text-decoration: underline;">Respiratory System</b> (involves the intake of breath and converting oxygen to carbon dioxide)<br />
Asthma*<br />
Bronchial Pneumonia*<br />
Bronchitus*<br />
Sinus pressure*<br />
<br />
<u><b><br /></b></u>
<b style="text-decoration: underline;">Skeletal System</b> (provides structural support and protection)<br />
Arthritis*<br />
Bone fractures<br />
Brittle bones<br />
Joint pain*<br />
Joint stiffness*<br />
Joint swelling*<br />
Osteoporosis<br />
Tooth and gum pain*<br />
Tooth enamel erosion*<br />
<u><b><br /></b></u>
<u><b><br /></b></u>
<b style="text-decoration: underline;">Urinary System</b> (balances fluids in the body and the process of excretion of such fluids)<br />
Bladder infections*<br />
IgA Nephropathy<br />
Kidney Stones<br />
Urinary tract infections<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVaZyLMoV6vhJ2FqA3GGcrBCNJZUIWmEAjr1BfIca57ClijgzKA2bZ2AfGZ1SByxhgvX1huobvwZGLdQayT7WVXD-WkqDjpGcXeQqFnhp4ilFpBL-xviMRvq6I87d5LTShYP63gUzP-Q/s1600/celiac+symptoms.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVaZyLMoV6vhJ2FqA3GGcrBCNJZUIWmEAjr1BfIca57ClijgzKA2bZ2AfGZ1SByxhgvX1huobvwZGLdQayT7WVXD-WkqDjpGcXeQqFnhp4ilFpBL-xviMRvq6I87d5LTShYP63gUzP-Q/s1600/celiac+symptoms.jpg" height="400" width="360" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Info-graphic courtesy of <a href="https://www.facebook.com/photo.php?fbid=636574369768148&set=a.151815654910691.34124.114913311934259&type=1&theater" target="_blank">Schar Gluten Free</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ5xjie3SqiG2hx_OzuVhMzOs-pfXXg_wr4u70jqejbgWGrk-2NJ_ljcmO1ZUV6CgW3OK_V9Bmw0HXSRNBw6qLSSSTGmAHeBt4PIP4k3ZUmQHRqIc3TNtY1ySVj4H892FWc_f0Id-mOg/s1600/celiac-disease-symptoms+(1)+big.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ5xjie3SqiG2hx_OzuVhMzOs-pfXXg_wr4u70jqejbgWGrk-2NJ_ljcmO1ZUV6CgW3OK_V9Bmw0HXSRNBw6qLSSSTGmAHeBt4PIP4k3ZUmQHRqIc3TNtY1ySVj4H892FWc_f0Id-mOg/s1600/celiac-disease-symptoms+(1)+big.jpg" height="640" width="337" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Info-graphic courtesy of <a href="http://glutendude.com/celiac/celiac-disease-symptoms/" target="_blank">Gluten Dude</a><br />
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<br />Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.com0tag:blogger.com,1999:blog-3150470976637271640.post-25505597670849631082014-05-03T20:06:00.000-07:002014-05-03T20:06:18.901-07:00influensterSo I recently got an invitation to a website called Influenster...I'm brand new to it and am trying it out. Apparently you can share information on different products and perhaps win free goodies in the process! I'll let ya'll know how it goes!<br />
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<a href="http://www.influenster.com/profile/chicadecasa"><img src="http://widget.influenster.com/109d3e1bf933249d8bc0a032808d502c.png" /></a>Karihttp://www.blogger.com/profile/17784188840202329412noreply@blogger.com0