Very excited to show you all the new cover for my book! 3 Steps is almost ready, just waiting for the editor to do their voodoo so we can get it on Amazon. Stay tuned…
BIG things are happening here at Gluten-Free Bebe! I’ve been slow posting on my blog because I’ve been busy writing my book.
Last November I began writing a step-by-step guide on how to go gluten-free after a student in one of my classes asked “Where do I begin” at the end of our 2 hour class. I realized what had been easy for me, since I was living it day by day, was completely overwhelming for people new to the gluten-free world. I decided to breakdown my 2 hour class into 3 easy to follow steps and create a workbook that people can carry with them through their daily routines. Each page is a step towards being gluten-free and allows the reader to keep notes about what works or doesn’t work in their daily lives. It’s the perfect book for anyone starting out in the gluten-free world. There is just enough information to get you on your way without overwhelming the reader with too many details.
The book starts by explaining what to eliminate from your diet, how to read labels and where to find support. Then it shows how to transition your heart and home to new ways of eating and concludes with products to substitute back into your diet to stay gluten-free and feel better quickly. There are lists of products to buy, where to buy them, how to eat out, how to be prepared, how to prevent cross-contamination and much more!
The book is called, 3 Steps to Gluten-Free Living and will be available in July through Amazon. Thank you for being patient and for supporting me on this blog. I’m passionate about making gluten-free eating simple and easy to follow. No cheating necessary! Please pop over to Facebook and “like” Gluten-Free Bebe for daily updates and more information on gluten-free living.
That was the question that was asked at the end of my Gluten-Free tips and tricks class this past week. It was a two-hour course that went over three main points, what to eliminate, how to transition to a gluten-free lifestyle and what gluten-free products to substitute into your pantry. It was a lot of information in a very small period of time. Especially for someone who has been medically forced to go gluten-free. My initial response recommended that she go “full tilt” and replace everything in her pantry with gluten-free products. This response was made before she had time to digest all the information she just received during my class about product names and where to buy them.
I had completely forgotten how overwhelming it was 4 1/2 years ago when I went gluten-free. I left the class and had an immediate flashback of me standing in my food pantry searching for something familiar to eat. Nibbling on dry rice cakes, horking down potato chips and being starved when I left the house unprepared for the gluten-full world outside my house. I forgot how long it took me to get gluten out of my diet because I didn’t know what I could eat, or what I wanted to eat. Being unprepared led me to let my guard down and open myself up to ingesting gluten and feeling miserable.
Now that I’ve had time to look back and see the world through my students eyes, I’m better prepared to answer that question “Where do I start?”.
Here is a plan on what to do….
1. Write down 3 items you like to eat for each meal of the day (Breakfast, lunch & dinner)..
2. Look at each item on your meal plan/recipe and decide what items contain gluten or might contain gluten.
Example: For lunch, check to see if your lunch meat and chicken salad are g.f.
3. Create a grocery list to include gluten-free items that you need to complete those menu items. This will help to prevent buying products that you might not need in the future. Gluten-free pre-packaged foods are very expensive, so try to only purchase what you need. This is a good time to try to use as many “clean” ingredients that you might already have in your home. Instead of purchasing a marinade for your steak, make your own using balsamic vinegar, garlic and rosemary(see recipe below). It’s a good idea to have ingredients on hand to make 4 or 5 quick recipes that you know your family will enjoy.
Remember to make eno ugh of each item to cook once, but eat twice. Dinner tonight can easily be lunch tomorrow. Don’t forget to have 3-4 quick and healthy “Go-to” snacks available at all times. Low carb power bars are great to have as well. Some of my favorites are fresh vegetables, fresh fruit, hommus with baby carrots, celery with Laughing Cow cheese, G.F. chips and salsa,
So, to answer my student’s question of where to begin, start by planning 3 meals and writing a good shopping list of what you need to complete only those meals. Also, keep some snacks on hand to satiate your hunger quickly.
Remember to be prepared with healthy snacks and items to take with you when you leave your home, just in case there is no g.f. options available.
Marinated Flank Steak
1 flank steak (1.5 pounds)
1/3 cup balsamic vinegar
3 cloves garlic, minced
1 tsp. dried rosemary
1/4 tsp. salt
1/4 tsp. ground pepper
Combine all ingredients in a shallow dish or resealable bag. Pierce meat with a fork and add meat to bag. Refrigerate in marinade for up to 24 hours.
I have a secret ambition to be a teacher. I should’ve been one, but my path took me other directions. Now it’s my time to work toward what I love the most…educating others!
If you, or a friend, live in the Chester County, PA area, I am teaching a Gluten-Free Lifestyle course on two different dates, Wednesday, April 2 and April 9th. It’s the perfect class for newly diagnosed as celiac, gluten-intolerant, thinking about going gluten-free or have a need to know how to help a family member or friend who is gluten-free.
For $29 you will get lots of great information and LOTS of samples and fun conversation. Classes for Chester County Night School are easy to sign-up for. Spread the word and see you there!
Hi All! If you’re in the Eastern, PA vicinity, please come out to Glenmoore, PA to support a wonderful local farm. I started going to Maisy’s farm when my children were just babies. It was a local CSA that allowed its shareholders to pick-up organic vegetables weekly. For the first 4 years of my children’s lives, this was our school. The farm gave me to tools to teach my children where our food came from and how important organic farming is. I’ll never forget seeing my children’s faces when they saw how brussels sprouts grow. To this day, they enjoy eating raw vegetables more than cooked ones, probably because they were taught at a young age (through Maisy’s), that food tastes better when you pick it fresh and enjoyed on the spot.
Now it’s time for me to give back…
Tomorrow Maisy’s is sponsoring an all day Farmfest to support their farm. There will be a dozen different local bands, local organic/non-GMO food vendors and lots of local craftspeople. I’ll be on the Mic as the co-MC, so you’ll get to hear my lovely voice on the microphone all day talking about the importance of sustainable, organic and non-GMO farming.
It’s going to be a BEAUTIFUL day, so please come out and support this wonderful event. Gates open at 11:30. Bring a chair or blanket and plan to spend the day enjoying….Great Food, Great Music and FUN activities for the children. Hope to see you there!
Do you know anyone new to gluten-free? Are you thinking about going gluten-free (or being forced)? I’m teaching a class in October on how to start a gluten-free lifestyle. It will be filled with great information, recipes, tips, samples and lots of enthusiasm and encouragement!!! If you live in the Philadelphia area, please consider signing up through Chester County Night School website. Just click on the link above or cut and paste the following link… https://chestercountynightschool.org/CourseStatus.awp?&course=13FFH785
It seems that I’m always volunteering for something. Church, school, local events, you name it, and I’ve helped. My favorite is helping with the children’s activities. This morning we helped out at church and provided childcare while the parent attended a talk. At the end, we all get together (parents and children) to enjoy some light snacks and conversation. I usually end up watching everyone else eating, but lately I’ve been bringing fun creations that take no time at all.
My lovely sister-in-law introduced me to The Cake Mix Doctor. She made some wonderful muffins and shared her secret recipe from the Cake Doctor’s Gluten-Free recipe book. This morning I made Gluten-Free Chocolate Chip muffins using Betty Crocker’s gluten-free cake mix. This time, I didn’t have to stand behind and watch everyone else enjoying the muffins, I got to enjoy them too. I even made a few extra and put them in the freezer for the future.
The best part of the book is that the recipe variations contain ingredients I already had in my house (sour cream, vanilla, applesauce, etc), so not having to go out for special ingredients was wonderful. She even puts in little bullet points to show how to make certain recipes Dairy Free as well.
This is a great gift for someone you know that is starting their gluten-free journey. What a nice way to spread the gluten-free Love! 🙂