A Minnesota hockey family living our best gluten free life
Author:Brynn Kimel
I am a student at the University of St.Thomas aspiring to practice law in the future. I am Brooke's older sister and have grown up within her journey of living with celiac. I have been gluten free at home since her diagnosis, but have recently gone gluten free due to my own medical reasons.
Hello Everyone! My apologies for being pretty inactive this week. Our dishwasher broke, so as a family we have been cooking meals that require minimal dishes. This week Mom made “Million Dollar Chicken” for dinner. This recipe is inspired by Food Network’s Dan Silverman. This is a favorite family dinner no matter the time of year, and an added bonus is that it requires about five dishes. The chicken is full of flavor and very juicy. For sides we like to have roasted carrots and mashed potatoes. Using a whole chicken ensures leftovers for our family; and Dad loves to use the leftovers to make a chicken salad sandwich for lunch the day after. I would absolutely recommend this recipe for a cozy night in, this chicken is the ultimate comfort dish. Here is the link to the recipe: https://www.foodnetwork.com/recipes/the-standard-grill-million-dollar-chicken-2145489
Hello Everybody! The snow finally melted, and I am hoping it doesn’t come back until November. The sun is shining, the grass is getting green, buds are popping out all over the yard, and my allergies are in full swing. It’s a friendly reminder that although COVID-19 is ravaging throughout every Country, the World still spins. The fear of COVID-19 has united the entire World, and through the disaster many displays of human spirit have prevailed. COVID-19 is a uniting force that has affected everyone in one way or another. As a family we are so grateful to the heros on the front lines doing their best everyday. A very close family friend of ours, Susan, is an Emergency Room doctor. She battles COVID-19 every shift. To thank her for the hard work she is doing, I decided to make her and her family some spring tarts using what we had around the house.
Usually I don’t bake with apples until the fall, but we had so many apples at the house I wanted to use them up before they went bad. I love making pies for my family, but this time I changed things up. I made individual spring apple tarts. My favorite gluten free crust for pies and tarts can be found at Williams-Sonoma, just ask about their gluten free pie crust.
The tarts turned out great! Here is how I made them: while the dough was chilling in the freezer, I peeled and cut five apples (one per tart), tossed them in the juice of two fresh lemons, added a splash of maple syrup, 1/3 cup brown sugar, 1/3 cup white sugar, and a generous dash of cinnamon and nutmeg. I rolled out the dough and placed it into the individual tins. I then filled each tin with the apple mixture, leaving the excess liquid in the bowl. For the top crust, I rolled the dough thin, shaped my flowers, placed them on each tart, and gave them an egg wash. I baked them for 25 minutes in an oven that was 425 degrees fahrenheit. The only thing I would change is baking them for 18-20 minutes so they wouldn’t get as dark. Enjoy the pictures below. If you have further questions, as always, feel free to reach out. Stay safe and healthy.
Our first few days on Instagram have been a success. I recently received a comment inquiring about the benefits of a gluten free diet for someone who does not have Celiac Disease or requires a gluten free diet. I love getting questions and post suggestions, so please keep ’em coming. I will begin by noting that it is estimated that there are two and one-half million cases of undiagnosed individuals carrying the genes for Celiac Disease. That said there may be many individuals who are not on a gluten free diet but are experiencing many of the underlying symptoms.
Symptoms of Celiac can vary from person to person and the list can be quite extensive. Below you will find a detailed image displaying Celiac Disease symptoms. If you think that you may require a gluten free diet or have Celiac, contact your healthcare provider to be tested. Source: “Celiac Disease Symptoms (from Those Living with the Disease): An Infographic.” Gluten Dude, 8 Mar. 2015, glutendude.com/celiac/celiac-disease-symptoms/.
Now that I have further discussed Celiac and the symptoms, I will write about the diet itself. A gluten free diet means cutting out wheat, barely, rye, malt, and sometimes oats because it cannot be digested. This diet is the life and blood of members of the Celiac community. However, a typical misconception by the general public is that going gluten free means “cutting out all carbs,” and that is is some kind of magical weight loss diet. This is only true if one actually does cut out all carbs, and doesn’t allow for “cheat days.” Cutting out all of your carbs has many health benefits, but that is not what the gluten free diet is. I have said many times, I believe that anything can be made gluten free. My family and I do this through the substitution of gluten products with ones that are gluten free, and altering recipes. Living a gluten free lifestyle for the purpose of thriving with Celiac Disease does not include using the conceived idea of a gluten free diet assigned by the public. Therefore, the gluten free diet is not healthy for individuals without celiac disease or medical reasons requiring a gluten free diet. This is because gluten free foods are low in fiber and are enriched with fat, calories, and artificial sugars. In order to combat these added calories and fat, my family and I focus on providing nourishing and balanced meals, eating the proper portion sizes, and getting our daily exercise. These simple things will keep people healthy in both mind and body regardless of what they can and can’t eat. Source: Strawbridge, Holly. “Going Gluten-Free Just Because? Here’s What You Need to Know.” Harvard Health Blog, 30 Jan. 2020, www.health.harvard.edu/blog/going-gluten-free-just-because-heres-what-you-need-to-know-201302205916.
As I said above, if you feel as though you are affected by the symptoms of Celiac disease please get in contact with your healthcare professional to be tested. There will be health benefits to those experiencing symptoms, in that they will begin to feel better over the course of 1-2 months being gluten free. This is hugely important in order to thrive while living life gluten free. You are the foundation of your being, if you are not well in mind, body, or spirit you can not give your best to all the rides on your shoulders. That’s why it’s of the utmost importance to listen to your body and be present in a non-judgmental manner. It is okay not to feel well, but the key is acknowledging it quickly, getting assistance, and getting back to feeling good. If I learned anything from athletics, and trust me I learned a lot, it’s about how fast you get back up. Going gluten free can seem scary at first. A year ago I questioned if my symptoms were really that bad. The answer for anyone thinking the same thing is always yes. Ask anyone within our gluten free community and you will find that we will all say basically the same thing: Once you transition and begin to feel better you won’t believe you didn’t start sooner. That’s not to say that the transition is easy. There will be challenges, but you will overcome them, you will crave old favorites, but then you will remember that anything can made gluten free, and then you will thrive.
I hope this post is heard by those needing to hear it, and that it clears up questions regarding the gluten free diet. As always, if you have further inquiries please reach out and I will do my best to assist.
Ever since quarantine began about a month ago Stephanie (mother) has began incorporating Brooke and I into the making dinner rotation. Tonight was my night for dinner. Since I was a little girl my favorite dinner that mom would make us was her light Fettuccini Alfredo with chicken and broccoli, so that was the clear choice to make tonight. It is creamy without being overpowering, and we always make enough for leftovers. As far as converting it to gluten free, a simple pasta substitution and a little gluten free flour for the sauce is all that is necessary. I have always loved Italian food and this Fettuccini is a staple on our table. Feel free to comment with questions about the recipe.
Today we will be branching out onto social media to help spread awareness about our blog. By doing so we are hoping to expand the outreach of our page to inspire, assist, and connect with as many gluten free foodies as possible. Our presence on these platforms will be to alert followers of updates about the blog. Please look for our new accounts on Instagram and Facebook.
Our family loves to travel. No matter where we go we use the free app “Find Me Gluten Free.” We have used it from Hawaii to Italy and have always had success. What’s so great about this app is that it’s review based from individuals apart of the gluten free community. It gives information on if the restaurant is dedicated gluten free, if it’s just gluten friendly, the overall service, the food quality, price, other food allergens it accommodates, etc. Below you will find images of some of our past reviews incase you find yourself needing restaurant recommendations.
Most of our family birthdays occur in the spring, so I thought it fitting to post about our favorite cake mixes. There will be more information on our favorite individual cakes coming to the “Favorite Recipes and Dishes” category very soon. In our family I am notorious for a having a sweet tooth, so talking about cakes is right up my ally. If you saw my “Easter Eats” post you know that Brooke loves making angel food cakes. Her favorite box mix to use in the Kinnikinnick brand. It is an easy mix and tastes great. For regular chocolate and vanilla cake mixes our must have brand is: Betty Crocker’s Gluten Free Cake Mix. It requires minimal ingredients, it’s moist, it’s rich, and it tastes amazing. It is a great cake base that can be dressed up or down no matter the occasion. Think of this mix like your favorite basic t-shirt, versatile. When it comes to baking cakes many of our staple recipes can be found in “The Cake Mix Doctor Bakes Gluten Free” written by Anne Byrn. This cook book offers a wide variety of delicious gluten free cakes and treats. For anyone in the market for a new dessert cookbook I would 11/10 recommend this gem.
It’s easy to dream about flowers right now as it is April 13th, but snow is covering the ground. That said, I will be writing about our family’s favorite gluten free flours today;) instead. I have found that baking with gluten free flour can at times feel like a science experiment. It’s not easy to get the right consistency or moisture within a gluten free dough/batter without some alterations of a recipe; whether that be adding an extra egg, some more water, or even apple sauce. However, having the right flour makes all of the difference. Below you will find my favorite flours to cook and bake with.
Bette’s Gourmet Featherlight Rice Flour Blend: This flour is a must in our kitchen. It incorporates very well into recipes and requires minimal moisture additions. A quick tip to baking with gluten free dough is to let the dough chill in the fridge for 20-30 minutes prior to shaping and baking it. This allows for the flour to soak up more of the dough’s moisture. We use this flour in everything from crusts and breads to pancakes and even homemade pasta. Another great aspect of the flour is that you can order it on Amazon.
Another flour we love to keep around our home is pink peonies. Oops, just kidding, I have spring flowers on the brain again.
In all seriousness another flour we almost always have in the pantry is: King Arthur Gluten Free All-Purpose Flour. It’s another amazing flour for cooking and baking and can be found in almost any grocery store. It incorporates very well into diverse recipes and is lightweight. It can get a little dry, so small amount of additional moisture to a batter or dough doesn’t hurt.
Happy Easter everyone! I know due to COVID-19 this Easter felt a bit different. Thankfully at times of celebration we can rely on those closest to us and long standing traditions to help regain a sense of normalcy. After watching church as a family on the living room T.V, the kitchen was filled with activity. I prepared deviled eggs as hors d’oeuvres, Brooke created an angelic dessert, and mom baked some popping rolls to be served at our Easter dinner.
Deviled eggs are a recent favorite of our family. Today we used Ree Drummonds deviled egg recipe and they turned out devilishly delicious. I’m punny, I know. 😉 The recipe was super easy and required ingredients that we had just laying around the house. However, I like to freelance in the kitchen, so I added sriracha instead of the tabasco sauce listed on the recipe.
Brooke loves light and fruity desserts, and has become a master of baking them. Some of her staples include pavlova and angel food cake. Today she made an angel food cake, decorated with chocolate covered strawberries. She loves the Kinnikinnick brand, (see more in the “Favorite Gluten Free Brands” category) the cake held its shape very well, was light and airy, and had a crisp outside that the whole family loved.
Stephanie (Mother) prepared some popping popovers. She used her mother’s popover recipe and converted it to gluten free using a gluten free flour blend. Our favorite flour blends can be found under the “Favorite Gluten Free Brands.” She makes the popovers for every holiday and they seem to run out instantly.
From our family to yours I wish you all a very happy and healthy Easter. I hope you enjoyed hearing about some of our favorite Easter dishes.
Udi’s- A great loaf of bread for sandwiches, and is also conveniently found in most grocery stores. The taste is good, just be warned it does crumble easily. Udi’s has many other gluten free food products. I remember Udi’s as one of the first gluten free brands utilized in our home after Brooke was diagnosed in 2009.
Against the Grain- This is our family’s favorite gluten free baguette and bun brand. It tastes great and holds together very well. It originated in Vermont, which is a very special state in the heart of our family because Dave (father) was born and raised in St. Albans.
Schär- Schär is another great brand for gluten free products. Their baguette is exceptionally good, and is a very close second to Against the Grain at our dinner table. It is also dairy free, for my gluten free foodies out there who cannot have dairy.
