Seek These Things

a blog discussing Celiac Disease, & the Gluten Free Diet, Books, Parenting, Politics, Religion, Pets, Product Reviews, and whatever else catches my interest

A.K.’s Milk-Free Horchata (GF/CF/Vegan) June 16, 2009

Filed under: the Gluten Free Diet — seekthesethings @ 4:11 pm
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A.K.’s Milk-Free Horchata (GF/CF/Vegan)

  • 6 cups water
  • 1/2 cup white rice flour
  • 1 cup almond flour
  •  1/2 cup sugar
  • 1 tsp pure vanilla extract
  • 2 tsps cinnamon

Combine 3 cups water, the rice flour, almond flour, vanilla, and cinnamon in a large pitcher. Cover and refrigerate overnight. Strain the mixture through a cheesecloth, squeezing out all the liquid. Dispose of the solids and add the sugar and additional water to the liquid. Serve over ice.


Cafe Rio – Gluten Free Update April 25, 2009

Perhaps you like to eat at Cafe Rio. They do not have a gluten free menu. But many of their ingredients are GF. If you are on the Gluten Free Diet please be aware. The following meats now contain gluten:

No, No’s:

  • Beef
  • Chicken
  • Pork
  • Shrimp

The broth in which they cook the Beef, Chicken, and Pork contains wheat. The Shrimp is coated with flour.

The following Meats are safe on the GF Diet.

Gluten Free Meats at Cafe Rio:

  • Grilled Chicken
  • Grilled Steak
  • Mahi Mahi
  • Salmon

The following ingredients are gluten free: Beans (Pinto or Black), Rice, Lettuce, Cilantro, Pico (can easily be cross contaminated), Guacamole, Limes, Vinaigrette Dressing.

I hope you found this information helpful.


Gluten Free Words of Wisdom April 18, 2009

Warning to my GF readers, something at Cafe Rio is no longer Gluten Free. My husband can usually order the Pork Salad, with rice, pinto beans, lettuce, pico, guacamole, vinaigrette dressing, no tortilla, no chips, and no cheese, and be fine. But last night something contained gluten, not cross-contamination, but actual gluten, and he has been hating life today.

It made me really grateful for the Word of Wisdom.

The Word of Wisdom is a health code followed by practicing members of the Church of Jesus Christ of Latter Days Saints (LDS, or Mormons). That is why church members don’t drink tea, coffee, or alcohol, smoke tobacco, or do drugs.

The Church teaches: “When people purposefully take anything harmful into their bodies, they are not living in harmony with the Word of Wisdom.” (source)

I had a mission companion who had an interesting way of teaching this concept to investigators. She would explain that if a person was allergic to strawberries or pineapple, eating them would be against the Word of Wisdom. I think it helped people investigating the church see we weren’t just asking them to give up their coffee or beer.

Treating our bodies like the amazing gift they are, and keeping them free of harmful substances, helps us grow closer to God. And following the Gluten Free Diet is as important as keeping any other part of the Word of Wisdom for those with Celiac Disease.

Followers of the Word of Wisdom will be blessed by God for their obedience, whether or not they are members of the LDS church. To those who keep the Word of Wisdom, the Lord promised:

“All saints who remember to keep and do these sayings, walking in obedience to the commandments, shall receive health in their navel and marrow to their bones;

“And shall find wisdom and great treasures of knowledge, even hidden treasures;

“And shall run and not be weary, and shall walk and not faint.

“And I, the Lord, give unto them a promise, that the destroying angel shall pass by them, as the children of Israel, and not slay them” (D&C 89:18–21).

I am so grateful for the blessing of good health that my husband has enjoyed since being diagnosed with Celiac Disease and committing to follow the Gluten Free Diet. Especially on days like today when he is accidentally exposed to gluten, I see how following the Word of Wisdom, and the Gluten Free Diet has blessed our lives.

If you have Celiac Disease and are on the fence about following a Gluten Free Diet, I hope my words have given you hope for a healthier life. Please feel free to leave me a comment.


A.K.’s Chicken Enchilada Casserole March 9, 2009

Filed under: the Gluten Free Diet — seekthesethings @ 1:13 pm
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I cannot stomach spicy food, so feel free to spice up this mild Mexican favorite.

A.K.’s Chicken Enchilada Casserole

  • 2 lbs boneless skinless chicken
  • 18 small GF corn tortillas
  • 1 can refried beans (try Western Family, they are GF)
  • 1 small can Hunts tomato sauce (you can use extra enchilada sauce instead)
  • 1 cup uncooked rice
  • 1 can green chile’s (or substitute any type of fresh peppers)
  • 4 cups shredded cheese
  • 1 large can enchilada sauce
  • 1 tsp minced onion (or 2 chopped fresh green onions)
  • 1 tsp canola oil
  • salt to taste

Defrost your chicken.

In a large pot, cook your rice with adequate water, the chilies or peppers, onion, oil, and salt. Stir regularly to prevent burning.

In a broiler pan, broil the chicken in the oven at 500 degrees until it is fully cooked. (Season the chicken if you like it spicy.)

In a large rectangular cake pan, spread your tomato sauce evenly across the bottom to prevent the other ingredients from sticking. Layer 10 tortillas across the bottom of the pan, 3 down each side and 4 down the middle, folding the sides up to reach almost to the top of the pan. Spoon 1 heaping tsp of refried beans onto each tortilla and then spread them evenly with a spoon. Toss on a thin layer of cheese.

Spread the cooked rice evenly over the beans and cheese. When the chicken is fully cooked, chop/shred it in a food processor, then spread it evenly over the rice. Pour half your enchilada sauce evenly over the chicken, use a spoon to spread the sauce over all the chicken. Layer half your remaining cheese over the chicken. Place the 8 remaining tortillas on top of the casserole, smother the tortillas evenly with the remaining enchilada sauce.

Bake the caserole at 350 degrees for 8 minutes to get the flavors working together. Scatter the remaining cheese over the sauce and return the pan to the oven for 2 minutes, or until the cheese is almost melted. Serves 8.


A.K.’s Taco Delight February 28, 2009

Filed under: the Gluten Free Diet — seekthesethings @ 5:44 pm
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We use these GF ingredients to make tacos or taco salad.

A.K.’s Taco Delight

Brown the meat, add the seasoning as directed. Mush up the avocado and mix in a spoonful of salsa or two. Chop or dice the remaining vegetables. Warm the refried beans and the taco shells in the microwave and assemble all ingredients for tacos or a salad.