Celery - it's what's for breakfast!

More raw vegetables! - one of my resolutions as we rolled into 2017. Easy to say, and even easier for that decision to slip away in the day to day routine.
I realized even if I made the effort a few days a week it would be an improvement.  Every little bit counts. Every little bit adds up.

At the top of the list was to add more dark leafy greens (the kale crisps are a tasty option), second only to more celery!  
I have been reading so much on the tremendous health benefits of celery so I keep looking for interesting ways to add it in. 

     Reduces inflammation
     Detoxes
     Helps prevent kidney stones
     Aids digestion
     Loaded with vitamins, minerals and fiber

I chop it into tuna, egg or chicken salad, tossed salads, soup, jambalaya, but recently I have been experimenting with my magic bullet for breakfast... blending a stalk or two with a combination of the following that I have on hand: carrots, bananas, frozen strawberries, orange juice, yogurt, etc. 

I like to play and make different combos each time to see what I can create.
My favorite is 
1 stalk of celery
1 carrot
6 frozen strawberries
2 oz of OJ
2 ice cubes.
Refreshing and inspiring!

If you enjoy my art you can find more in my Etsy shop Erin Go Paint.
Or check out my daily illustrations on Instagram

Gluten Free Apricot Chicken review

I am constantly in search of gluten-free dinner recipes - simple and flavorful are my biggest qualifiers. And on day that I am on the run - a crockpot meal will seal the deal!

The other day I felt I covered half the state of NJ and ended the marathon with a nighttime drive back from my daughter's basketball game in a combination of heavy rain, flooding, snow, sleet and fog! 

The light at the end of the stressful tunnel was Apricot Chicken waiting for us - hot, tender, flavorful and ready upon arrival!  


I found Stephanie O'Dea's Apricot Chicken recipe from A Year of Slow Cooking.  The apricot sauce was easy to make and started with a jar of Apricot Preserves... I used Polaner All-Fruit (clearly labeled gluten-free).

The only change I made to the recipe was the addition of 5 cloves of garlic, minced.  (We are a garlic loving family).
The aroma that met us when we dragged in wet, tired, cold was truly delightful.

The chicken with it's sweet and savory sauce were poured on piles of steamy rice - a huge success! It will be part of the regular dinner rotation going forward.

If you enjoy my art you can find more in my Etsy shop Erin Go Paint.  Or check out my daily illustrations on Instagram

Gluten-Free Cauliflower Toast

No cookies, no breads, no pizza, no cake. Yep, that's where I am right now.

I have given up all baked goods, even the safest, cleanest Gluten-free flours and baked goods. It seems my body isn't happy even with the binding agents, and I feel just so much better when I say, "No, thanks" and do without.  It was the dang ice cream with the added 'gums' that tipped me off.

The most evident sign that avoiding gums is working, is the sudden re-growth of my fingernails - my fingernails are always the key. 
Most days it really doesn't bother me (yesterday I baked brownies and really had no desire to indulge). To me how I feel is everything, and far outweighs giving up baked goods and the like. If I feel great and energized - I have no need for those foods. 
I did say most, though. Occasionally I crave something that resembles bread, or a crust, or a cracker.

Lucky for me there are amazing recipe developers out there (truly they are magicians!) coming up with muffins, pizza crusts, pizza crust, cookies, etc., that don't require flours or gum binding agents. They are my heros!
This weekend I tried the Cauliflower toast from The Delish website... oooh wee! 

From my 100 day series on instagram

LOVED it - and so did my daughter. Not quite sure I would call it toast, resembled more of a potato pancake. But, I would be quite happy to stack a burger on one, or the lovely combo of guacamole and a fried egg.  I had mine with a tomato and basil salad drizzled with olive oil.  It was divine!

illustration from Simply Gluten-Free Illustrated Workbook

So if you are in the mood for something different, and can embrace your inner messy (grating cauliflower goes everywhere!) I highly recommend giving it a try. Enjoy the gluten-free goodness!

If you enjoy my art you can find more in my Etsy shop Erin Go Paint.  Or check out my daily illustrations on Instagram

 

GF Crustless Spinach Quiche

I love quiche!  and a crustless version is a lovely and simple way to whip up a brunch. Or a perfect make ahead breakfast, just grab a slice and reheat.

I found this recipe for crustless spinach quiche on Allrecipes.com and I tweaked it a bit... using cheddar in place of muenster cheese as I was looking for bigger/bolder flavor.  
Also, I have made this with 6 chopped scallions in place of the onion.  Either way is mighty tasty.  And quite easy to make.  The hardest part is grating the cheese, and longest part is waiting for frozen spinach to defrost.



You can substitute 12 oz of fresh spinach leaves, chopped, for the package of frozen.  And, certainly the fresh spinach leaves were a better choice for my illustration!








Art prints of the recipe are available here.

RATINGS, from 1-5 spatulas
Time: most timely part waiting for spinach to defrost, 4
Ease:  easy to follow, no complicated steps or equipment, 5
Ingredient availability: pretty basic ingredients, 5
Taste: flavorful, smooth, lively taste, 5




Click here for a FREE printable pdf of my Gluten Free Blessing 

Live Love Laugh Bake!

I have wonderful memories of baking while growing up.  My father loved to bake, he still does. In High School, and when I visited on weekends while in college, Sunday mornings usually began with fresh baked muffins. What a beautiful thing to wake up to!  I would rush into the kitchen hoping they were still warm from the oven so the butter would get all soft and melty.

Live Love Laugh Bake, watercolor & ink, copyright Erin Rogers Pickering

My Dad was always experimenting and using whatever he had on hand to add to the muffins... zucchini, carrots, ripe bananas.  We never knew what we would get but they were always so delicious.  Such a happy way to start the day, quietly chatting over warm muffins.

Dad was always the Baker in the house especially for the holidays but when my Mom was ill and rapidly losing weight his baking became a staple in the house. He was always baking something special for her. Especially cream puffs, my Mother's favorite! He baked them in hopes she would or could eat them and put on weight. And I think he hoped, that by eating them, somehow she could be saved.  
He baked love and hope and tenderness into those cream puffs, cupcakes and treats. It was love made tangible and edible.  He baked them full of love and joy.  
And hope. 
Lots and lots of hope.  
And even as the cancer ravaged her digestive system and he knew it couldn't save her, he still baked for her. And it was always joyous, festive and filled with love.

We all enjoyed those delicious moments and many are still crystal  clear even after over 30 years.

After Mom passed, Dad continued to bake muffins every weekend for whomever was home that weekend (we were all in college) and the smell, the taste, the heat, the bonding... over melting butter was a moment of sweet happiness to be deeply appreciated. 
All the more as those moments could be found even in all the grief.

What I learned from it was to...

Live fully

Love deeply

Laugh heartily 

Bake often. 

Bake with Joy, Love and Hope.

And to treasure all the sweet moments.  

Since I'd rather be sketching or painting I tend to use mixes or at least baking mixes and here are some GF mixes and flours I have used with excellent results:
Glutino
King Arthur GF Baking Mix
Betty Crocker baking mixes and Bisquick


For a free pdf printable of my Gluten Free Blessing click here

Good Morning Gluten-Free

"The Strutting Rainbow, Gluten-Free", watercolor & ink on paper, copyright Erin Rogers Pickering

In celebration of mornings I created my GF rooster!  

He is nothing but happy! 

He is my testament to wonderful awakenings.

I am no longer slammed by pain upon waking, dragging myself from the bed, calculating how long it would be until I could lay down again. 

That is no way to start any day, and certainly not every day!

So, here is my rooster… Strutting his stuff through the kitchen in the early morning light.

Happy to greet the day!

Happy to be alive!

That, is exactly how I feel!

Small Steps

It can be very difficult to change the way you eat.  And, many struggle with the transition to a gluten-free diet.  It takes thought, planning, never-ending label reading, and time.

It can be a daunting task to face.  Overwhelming.  It can feel too too big. And, you think... "I can't do this!"
But, what if you took it one day at a time?


One day. Today.


Just eat well, today.  Make good choices, today. 
Do it today and it will bring you one step closer to where you want to be - and need to be.  


I read a very inspiring article at The Skool of Life titled "Give it one More Day and Take Another Step Forward"
This article resonated with me - speaking to my art, my health, my parenting... and how I saw my gluten-free transition.
Everyday was one step forward - and one step closer!

I stuck with it, kept stepping... and ended up where I wanted and needed to be!


Just give it one more day.....

Focus on the Joy

"No Gluten Necessary" watercolor & ink, 5x7, copyright Erin Rogers Pickering

Its been said all publicity is good publicity as long as it gets the product or topic out there, in people's thoughts and conversations. I don't know... I get tired of the never-ending stream of articles that perpetuate the difficulties, the expense, and the nutritional deficiencies of following a gluten-free diet.

First, those of us that have celiac or gluten intolerance have no choice. And many of us choose to look at it in a positive light. As in we are no longer sick all day, every day. No diet is too hard when a complete turn around in health and energy is the result.

Second, I believe it scares off celiac newbies – Because there is a learning and adjustment curve, they struggle or stumble (which happens or happened to all of us) then read the negative stories and say “see, it is too hard!” Then give up on the diet – giving up their own health in the process. But a positive attitude and the willpower to stick it out go a long way. I have read of many people who find the gf diet too difficult to follow because they have to give up fast food --- not much nutrition in the fast food diet!

Third, it keeps people from being tested. They don't want to have a disease that is so difficult and expensive to manage. And the negative articles support their fear. They would love an easy pill to take and not to have to think about it. I know because I have met them in person and on forums. (again I ask, how big is the expense of chronic illness and pain?)

I am tired of the negative talk. I believe the authors of these pieces haven't spoken to celiacs that have had dramatic improvements in their health. People who feel joy that they now know what is wrong; they know the root cause and are truly enjoying the gluten free food they prepare and eat. People who have experimented and come up with delicious and tantalizing treats and feasts enjoyed by celiacs and non-celiacs alike. People who happily eat fresh, nutritionally packed, naturally gluten-free food. People who are truly empowered by creating good health by the foods that they choose to eat.

Week #4 of 52 Week Painting Challenge

"The Strutting Rainbow", watercolor & ink, 8x10, copyright Erin Rogers Pickering

Over the weekend I got gluten through cross-contamination. It was no one's fault, but accidents happen if you don't live in a bubble. Unfortunately, it brings me to a very dark place.

It goes far beyond the physical discomfort to a dark, dark place where possibility, joy and playfulness no longer exist. Where extreme fatigue and discouragement rule the day. It is a colorless place... and I have to claw my way out. Luckily, the longer I am gluten-free the quicker the rebound becomes.

I created this painting today, as part of my process of return. Originally I planned to paint this rooster in muted, vintage colors. But, when I sat down and faced him... he begged to be painted in vivid and extreme color. Color that vibrates, pulses and lives. Color that can't be missed, or ignored. Color that overflows with possibility, joy and playfulness.

He is a strutting, squawking rainbow. And, he is proof that I am back.

My 2 year Gluten-Free Anniversary

"Alfresco Dining" second in series of 3, watercolor on paper, Copyright Erin Rogers Pickering

Tomorrow is the 2 year mark of my ah ha moment and my fierce commitment to live completely gluten-free. I am reminded that April has always been lightning rod of change for me.  I find it fitting that in this month of change, growth, and rebirth, I celebrate my very important step, and all the health and happiness it has brought.

In April I celebrate some highest of highs... my husband proposing, and our daughter being born. And remember my lowest lows of April’s past... Losing my mom and being attacked on a NYC subway platform. I have learned and grown from all.

This weekend is all about celebrating - celebrating my choice, and the rewards it has brought, to take control of my health and banish all the gluten... forever.  I feel better than I have in years and am grateful every morning for my little girl and her blue balloon.

Raising my glass to a future of health, happiness, love and creativity.

In praise of gluten-free bread

Artisan Baker, watercolor & ink, 11x14, copyright Erin Rogers Pickering

I have found some great gluten-free products over the last year or so. I like to try what I find for two reasons - to support gluten-free manufacturers working in dedicated facilities and in the hopes of finding a real gem.

We hit the jackpot in the frozen section at our local Whole Foods recently and it has become a staple in our house. Against the Grain Gourmet gluten-free rosemary baguette. Gorgeous crispy, flaky crust surrounding a moist chewy airy middle. This bread is a winner and all 3 of us love it! Great with butter, as a sandwich, as a hot dog bun, amazing with sausage pepppers and onions. My husband and daughter are as in love with this bread as I am. And all our guests try it - and our impressed.

They also make a plain baguette, which is good, but we prefer the rosemary.

We keep a few loaves in the freezer and take one out about 30 minurtes before eating. 10 minutes prior to eating pop it in the oven on low to warm it up and ensure a crispier crust.

The heat this summer limited my baking so this bread was a godsend.  We can have yummy bread with fresh baked flavor and texture all without risking my health.

Thanks Against the Grain Gourmet!

Finding Motivation

I gather from many of the celiac forum discussions, and articles written, that there is a never-ending stream of people who don't find good health motivation enough to follow a gluten-free diet. Too many focus on what they believe they are missing instead of what they are gaining. They struggle with, or deny, the diagnosis of celiac and consider it a sentence.

Making a drastic lifestyle change like changing the way you eat, shop, socialize, and travel requires motivation. Sometimes it is found within sometimes it comes from an outside source. And, everyone has to find his or her own motivation.

I feel lucky to have multiple motivating sources... 2 come from within: having lived in constant pain and the memory of losing both my mother and grandmother at young ages to stomach cancer.  
The third, and outside source, is my moment to moment reminder in the form of a 3 year old, 39 lb bundle of explosive power who bursts into every day by 6am at full tilt - ready to play, run, jump, draw, paint, bake, read, dance and learn with inexhaustible energy, enthusiasm, and joy!

I need a tremendous pool of energy to keep up with her. I want to live as long and healthy a life as possible to be with her, enjoying every moment to the fullest. I love drawing her as much as she loves seeing the drawings. Two years ago I didn't have the strength or energy to do anything extra. It took everything I had to get through the day. Now, even with my very hectic schedule I find - and use - slices of time to create. It re-charges me and is my special gift to my daughter. And it has made me whole again.

So, from the outside people may only see what I give up or do without to be gluten-free but from where I stand all I can see is what I have gained – and it is infinite!

*My Little Mermaid, work in progress, ink on paper, copyright Erin Rogers Pickering

You can see my more of my work in my Etsy shop Erin Go Paint. Or check out my recent 100 Day Project on Instagram

Field of dreams

"French Cottage" acrylic on canvas, private collection, copyright Erin Rogers Pickering 

The movie was on TV the other night, and I watched it for the umpteenth time. It’s in my top 10, possibly top 5. I love the message.... Follow your dream, listen to the voice, stick with what has meaning to you even if others don't understand or think you are a little crazy.

Not only did Ray Kinsella create something magical that drew people to it and that had meaning to many others, but it gave him the opportunity to reconnect with his father whom he had lost years before. I love this movie but I can't watch it without crying.

I was drawn to create this blog (forgive the pun) and it struck me while watching the movie that by documenting my gluten-free journey I feel closer to my mother whom we lost 26 yrs ago. Telling my story has brought about a deep personal journey which sometimes becomes too intense for me. Explains my sporadic writing. Also explains why so many of my own postings make me cry.

I believe in my heart of hearts that my mother had celiac disease, which set the stage for stomach cancer.  This blog is an ongoing dedication to my mom who may have had a different fate had she known about celiac disease when she was young.  And dedicated to my own health & future that I am building one gluten-free day at a time.

I am building it - and SHE has come.

Did van Gogh have Celiac Disease?

"Starry Night" after Vincent van Gogh, fabric paint on onsie

by Erin Rogers Pickering for Ava when she was a baby

My random thought of the day...

I often think about van Gogh, he is one of my favorite painters and I have always been disturbed by the version of him I learned back in school - that he was crazy. After visiting France in 2000 and seeing where he lived in Auvers, I felt that history had done him an injustice. There have been so many theories on what tortured van Gogh and drove him to suicide, and many have not been kind. He shot himself in a wheat field. Hmmm... a wheat field.

What we know is that Vincent van Gogh was a genius; his art is unparalleled. We know he was gaunt, depressed, behaved erratically, was thought to be bipolar, complained of gastrointestinal problems, dental problems, headaches, tired/dry eyes, and fatigue. And - that he shot himself in a wheat field.

What if he wasn't a starving artist, but suffering from malabsorption? What if a gluten free diet could have saved him - and allowed his genius to continue?

What is your life's work? Your genius? What is stopping you from living fully and living gluten-free?

Ode to the Oreo

                    "4 cookies and milk" , ink on paper, copyright Erin Rogers Pickering

When I was young we had cookies and milk for 3:00 snack. My mother would sit with us as we talked about our day. It was a ritual that carried straight through high school… by then the snacks had branched beyond cookies and milk and usually included any number of friends. And my mother continued to sit with all of us… It was lively and fun; a bright spot in the day.

Back to the cookies and milk of my youth, either Chips Ahoy or Oreos - 3 cookies were our daily allotment. My mother was all about moderation and portion control (which has stayed with me - thanks mom!).  As a kid I didn’t think 3 was enough... Not for Oreos! The greatest cookie ever made. So I learned to sneak a 4th most days. If my brother caught me I would act the innocent and get away with it. Years later while home from college I admitted to my Oreo sneaking... My mother was quite upset, more than I ever imagined and my brother was finally vindicated. I apologized multiple times to my mom but it truly upset her that I lied repeatedly.

Call it cosmic payback but I had my last Oreo when I was 21. Chocolate had become my #1 migraine trigger forcing me give it up for over 25 yrs. BTW - Now that the gluten is gone I can eat chocolate again (hurray!)... But Oreos are still out of the question.

There are so many gluten free products available now that I started on a mission to find an Oreo sub. I think I have been punished long enough. First I tried  Mi-Del chocolate sandwich cookies and though they are very good, the cookie was too crisp to pose as an Oreo; more like a Hydrox cookie. Very delicious. And my 13 year-old Nephew loved them.

But Tuesday I was drawn to visit a ShopRite in the next town (I believe my mother was guiding me) where I finally found KinniToos chocolate cream sandwich by Kinnikinnick  I had heard these were good so was dying to try them. I wasn't even in the car yet and I had the package open... Looked like an Oreo, felt like one, smelled like…. Wait- l had to sit down in the car first so I could focus.

The first bite brought tears to my eyes. The cookie was the perfect texture - the right amount of crunch and soft all in one. It had the right amount of sweet and flavor. The cream filling was…was just like an Oreo. I checked the package again to be sure. Gluten-free plain as day. Wow!  I ate two more before starting the car and had eaten a total of six by the time I arrived home. Portion control be damned - I had a lot of years to make up for. These cookies are the dream!

My husband has a package of Oreos in the cupboard and he did a side by side taste test last night. He said no difference. So it wasn't just me blinded by the years without.

Thank you Kinnikkkk for giving me back a slice of my childhood. Thank you for an excellent cookie.

What if?

Fantasy Crocuses, watercolor and ink on paper, copyright Erin Rogers Pickering

What if crocuses bloomed in a rainbow of pastels? Would the first flowers of spring spoil us? Too much too soon? Perhaps we would lose the appreciation for those first bursts of golden yellow set against the greys and almost colorless browns of the tail end of winter. Knowing that the lavendars and deep purples are just days away. And finding the delicacy of the scattered white crocuses. They appear so delicate yet they are damn strong to break through and bloom before winter is finished with us.

Sometimes I get caught up in the what ifs... What if my celiac was diagnosed 20 yrs ago? What if I didn't have celiac disease? Where would I be? What could I have accomplished? Not always the most productive way to spend my time. But, the positive side of this line of thinking is it surfaces what's important... where I really want to spend my time, and the appreciation that I do know now. It is pretty easy to follow food restrictions when you can see how bad it was and how good its become. And I can see it not as a struggle or loss - but a gain.

Through my art I can create a garden in whatever colors I imagine without losing an appreciation for the reality. Through my celiac experience I can create a life of good health, vitality and gratefulness and learn from where I have been.

Perfection on a Plate

copyright Erin Rogers Pickering, watercolor and ink on paper


I found perfection on a plate at BabyCakes in NYC.

Warm, cozy, inviting, charming, with such a friendly staff and - the cupcakes are out of this world! The gloomy, rainy day suddenly seemed warm and sunny. Guess it’s the light pink walls, soft glow of light, the divine baking scent and lovely staff. And knowing the cupcakes are gluten free so I could safely go crazy!

I had a chocolate brownie cupcake with vanilla frosting topped with delicate chocolate chips. Words can't adequately describe the velvety texture, the rich chocolate flavor, the sweet, but not overly so, divine frosting. Heaven on a plate. A perfect cupcake. I sketched it and then I ate it, giving me time to appreciate and savor the experience.

I have an extra appreciation for BabyCakes for having Pacific rice milk for my coffee... A truly gluten free rice milk.

If you are in NYC its worth the trip downtown.

BabyCakes NYC

My personal statement

Pears flour sack towel from my watercolor painting,
copyright Erin Rogers Pickering

Recently I joined a celiac forum and I was prompted, while creating my profile, for my personal statement. My first thought was I didn't have one. Then I realized something I have been telling myself for most of the last year, as a whole new world of good health and happiness opened up to me.

"I am gluten free, therefore I can..."

Wow. "I can" Those are powerful words!

I am gluten free therefore I can...
Live without migraines
Eat chocolate
Drink red wine
Be without bone pain
Keep up with my daughter
Face the day with a smile
Go barefoot
Wear heels
Bake – I CAN bake
Bake bread, muffins, cookies, cupcakes that are tasty to everyone
Run again
Paint, Draw, Create
See possibility
Think clearly
Feel joy
Feel healthy
Be energetic

This list could go on and on. Because when I went gluten free I truly hit the jackpot!



Click here for my FREE printable Gluten Free Blessing

Running

                              "Running" ink on paper, from my sketchbook, copyright Erin Rogers Pickering

I ran regularly for over 15 yrs. I usually ended a run by icing my knees, and often taking a nap. One 6k race I collapsed at the finish line. People asked why I ran. My answer was always the same… "because I can".

I couldn't describe the high... The release, the freedom, the joy, the order it created in my thoughts, finding resolutions, or making peace with what couldn't change. Being grounded, alive, refreshed. It was my moving meditation even as it became more and more difficult to do.

Until Sunday it had been over 4 years since I went for a run. Broken ankle, torn calf, surgery, back problems, sciatica, foot pain, joint pain, bone pain and constant fatigue made it seem like running would forever be the thing I used to do. I didn't realize until recently how much gluten consumption was destroying my ability to run.

Until Sunday. We went as a family to the cross-country path at the high school.  And I ran. It never felt so good. I didn't go very far but I learned a long time ago that the tortoise always gets to the finish line. It is the beginning again.  And I am still on a high from that run.

I run because I am healthy
I run because I am gluten free.
I run because I can!

Staying Positive during a setback

            "Holiday Detroit Delay" pencil in sketchbook,  copyright Erin Rogers Pickering

I bake my own breads and muffins, cook all my own food, keep separate toasters, spatulas, serving spoons etc, read labels obsessively, and shop in special stores. And still sometimes I get gluten. It can be very discouraging. Not sure where it came from... Was it cross contamination? Was it inaccurate labeling? Did I make an error? How to prevent it from happening again?

The stomachaches start, the brain fog rolls in, the headaches come roaring back, and there is the crankiness that makes the smallest interactions unpleasant. And still I wonder where it came from… so I can avoid repeating it.

Trying to not get depressed. And certainly reminding myself to stay on track. I return to the most basic foods until this passes and I can start feeling well again. Usually it takes me 3 to 5 days from last gluten consumption. So as I write this I have 2 more days. The cleaner and safer I eat between now and then, the better I'll feel.

It can be discouraging, but I know there is an end in sight.

I used to cover the Detroit metro area in addition to my NYC accounts. I would fly there once a month and see as many clients as possible in 2 or 3 days. Traveling monthly was fine until I became a mom. Then it was torture to me. I hated leaving her. Hell, I hated leaving her for the day to go into my NYC office everyday. So flying and any associated delays drove me mad.

I did 2 things to stay positive. First, I spoke to my boss about trading the territory so I could be in NYC only. Secondly, I brought my sketchbook on every trip until the time came that I could transition away from traveling. I sketched in the airport, on the planes and in the evening in my hotel room. Sketching focused my thoughts away from the negative and gave back to me.

I try to apply that to my gluten free life, and recovery... What can I set in action to change and heal? And what can I do to focus on the positive aspects while I heal? I took out my travel sketchbook last night when I was feeling particularly low and recalled a 3+ hour delay in Detroit right around the holidays. I didn’t quite capture my fellow travelers but I did have fun.