Thursday, March 10, 2016

What is iCureCeliac?


iCureCeliac is a patient-powered research network dedicated to enhancing and accelerating research efforts to better understand and ultimately cure celiac disease. iCureCeliac allows patients to contribute medical information and their experiences living with celiac disease and gluten sensitivity to help researchers improve treatments and find a cure. Your data can shape the types of research studies to be conducted that are most beneficial to you – the patient.

https://celiac.org/icureceliac/

Why Is This Important?

Celiac disease affects an estimated 1 in 100 people worldwide. The majority (83%) of those individuals are either undiagnosed or misdiagnosed. That means only 17% of people with celiac disease are correctly diagnosed. This is alarming given that studies show the later the age of diagnosis, the greater the chance of developing another autoimmune disorder, like Type 1 diabetes, thyroid disease and multiple sclerosis (MS).
Furthermore, undiagnosed patients or those who do not maintain a strict gluten-free diet can develop serious medical conditions including heart disease, anemia, osteoporosis, infertility, epilepsy, migraines and in some cases, intestinal cancer.

Read more at https://celiac.org/icureceliac/#GX6mXsp09CGlsYJd.99


Monday, February 15, 2016

Gluten Free Cheese Cake Crust

2 cups Gluten Free Corn Chex Crumbs
1/2 cup Ground Pecans
1/4 cup Butter
1/4 cup Sugar


Stir together Chex crumbs and pecans to combine.  Add butter stirring and mashing out lumps until mixture is consistent. Mix in sugar. Food processor would be great for this.



Thank you to Steve Buresh's Cheesecake Store & Sandwich Shop 14210 S Route 30, Plainfield IL 60544 Corner of 143rd & Route 30, Behind Family Video 815-267-6785 Mon.-Sat. 11am-8pm




I stopped by the Cheesecake Store to pick up a Famous Cheesecake Jar for my husband, (wheat eater).  I noticed a section of Gluten Free Cheesecake jars.  When I inquired about the kitchen and food prep regarding cross contamination, I was told very clearly the product is NOT safe for Celiac's. I was told the kitchen space is small and cross contamination was a real possibility.  I was so grateful for the honest answer.  Truly a company that is concerned about the health and well being of people.
The manager was so kind she shared their recipe with me so I could make them at home. The Cheesecake Jar is highly recommended for non-Celiac's, it makes a great gift.




Friday, February 5, 2016

Sweet Ali's Gluten Free Bakery Hinsdale IL

Sweet Ali's Amazing cookies will be available at the February Meeting

Monday, October 5, 2015

Mexican Shredded Beef

1 (2 lb.) boneless beef roast
1Tbsp. canola oil
1 onion, minced
4 cloves garlic, minced
1/2 Tbsp. tomato paste
3/4 cup beef broth
1/2 tsp. dried parsley
2 tsp. chili powder
1.5 tsp. ground cumin
1/2 tsp. cayenne
1/2 tsp. paprika
1/2 tsp. dried oregano


Heat oil in heavy skillet oil over medium high heat.  Season the beef with salt and pepper.  When the oil is hot as the onion, add the beef and brown on all sides.  Place beef in crockpot. Add garlic and tomato paste to pan stir until smooth, stir in beef broth and spices.  Remove from heat, poor the seasoned broth and onions over beef in crockpot.
Cook on low for 8-10 hours or until meat is tender.  Shred with two forks and allow to cook for a few minutes longer to soak up any extra liquid. 

Wednesday, May 13, 2015

Lara Rondinelli-Hamilton presents 'Healthy Eating Basic for Celiac Disease'



Gluten-Free Wikaduke will host Lara Rondinelli-Hamilton, Registered Dietitian and Certified Diabetes Educator, who will discuss "Healthy Eating Basics for Celiac Disease" at its June 6 meeting. Lara has a special interest in counseling people with Celiac Disease because she was biopsy diagnosed with Celiac Disease in 2007. 

Lara has experience counseling people with diabetes, high-cholesterol, high blood pressure, as well as for weight loss and general wellness. She is the co-author of the best-selling Healthy Calendar Diabetic Cooking and The Healthy Carb Diabetes Cookbook (American Diabetes Association, 2004 & 2008). She is a regular columnist for the diabetes website www.dLife.com and has been a speaker to numerous organizations and groups for healthy eating, cooking and meal planning. Lara works at DuPage Medical Group in Naperville.

Gluten-Free Wikaduke, a Celiac Disease support group, meets in the lower level conference room at Edward Plainfield Emergency Room from 10AM to 12PM the first Saturday of most months. Gluten-Free Wikaduke does not meet in July or January. For more information, email glutenfreewikaduke@gmail.com.

Tuesday, January 27, 2015


Baked Ham and Cheese Sandwich in Foil

¾ cup melted butter, softened
1 ½tablespoon Dijon Mustard (Grey Poupon)
1 ½ tablespoon poppy seeds (McCormick)
1 tablespoon dried minced onion
Sandwich rolls (Schar)
1 pound thinly sliced cooked deli ham (Castle Wood @ Sam’s Club)
1 pound thinly sliced Swiss cheese (Castle Wood @Sam’s Club)

In a bowl, Mix together butter, mustard, poppy seeds, and onion.Separate the tops from the bottoms of the rolls.  Spread mixture on the tops and bottoms of the buns, layer ham and cheese inside. Wrap each sandwich in foil. Bake at 350 degrees (preheated oven)for about 20 minutes.  Optional, poor mixture over top of buns before you wrap them in foil. Can be made a head, frozen or refrigerate for a day or two before being baked.

Friday, August 1, 2014

Baked Kale Chips


 
                                                                 Baked Kale Chips
 
 
 
Ingredients:
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Directions:
1.
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3.
Bake until the edges brown but are not burnt, 10 to 15 minutes.