Fall Squash Harvest

I absolutely love the colors of Fall. The colors, the smells, the produce, the chill in the air, hot cider, pumpkin anything... and, more recently... experimenting with squash.

I adore spaghetti squash and it's similarity to noodles.  And zucchini for it's versatility - it's amazing what can be done with zucchini... makes very tender juicy meatballs when used in place of breadcrumbs, to muffins, breads, grilled pizza bites, the list doesn't end.

As seen in Simply Gluten Free Magazine, Sept Oct 2015

After doing my research for this Simply Gluten Free magazine piece I found a variety of squashes to explore, cook and bake with.
Let the GF Fall cooking, roasting, baking begin!


If you enjoy my work and want to see more visit Erin Go Paint

A Gluten Free Blessing for the New Year

A New Year, a fresh start, lots of good intentions... let's get things off to a positive start!  Even with the New Year, resolutions and big plans it is easy to get derailed. Slip, slide and then your well-meaning resolutions become a distant memory.
But every day, every meal is an opportunity for change, and for making the best choices for your health and well being.

To help you stay positive and stay on track I am sharing my Gluten Free Blessing. It is my New Year's gift to you... download a FREE print... for you, for a friend, for a loved one! Whether you are just starting your GF journey, or a veteran of negotiating labels and hidden ingredients... this Blessing is for everyone.  
It is formatted to fit in an 8x10 frame or 8x10 mat opening.

Wishing everyone a Happy & HEALTHY New Year and a beautiful Gluten Free journey!

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

Birthday Gift for Celiac Awareness Month

"God gave us the gift of life; it is up to us to give ourselves the gift of living well."  ~ Voltaire

Seems apropos that my birthday falls during Celiac Awareness Month!  Awareness, and gluten free eating, gave me back my health and - the gift of living well!  
For that I am deeply grateful!

To share the birthday love, awareness and a help encourage a positive attitude I am offering specials on my GF Blessing now through the end of this week, Saturday May 24th. Choose the 8x10 art print or the downloadable pdf that you print yourself.

And enjoy!

Would you try Anything to get rid of your migraines?

"Midnight in the Garden", acrylic on canvas, Copyright Erin Rogers Pickering

Would you try anything to get rid of your migraines?

ANYTHING?!

Would you ever sit at work with a banana peel on your forehead because you read it might ease the pain?

Would you ever take 14 pills a day – scary meds – because the Dr said it ‘might work’?

Would you take meds that made your hands or arms numb?

Or made your heart race or go out of rhythm?

Would you subject yourself to test after test after test?

Would you have an MRI every time the next Dr asked, knowing your head would be locked in that cage and you would be sent into the machine?

Would you travel to another city to see a specialist who might be able to help?

Would you eat tree bark? Or something that tasted just like it!

Would you brew and drink tea that smelled so vile it made your stomach turn?

Would you give up ALL chocolate for 22 years, or maybe forever?

Would you read every article, every book, every bit of information looking for clues/answers/relief?

Would you sit in the bathroom in the dark, feet plunged into hot water, ice pack on your head hoping, praying for a moment of relief?

Have you tried acupuncture?

Bio feedback?

Tai chi?

Massage?

Have you ever brewed coffee at 3am when awakened by an aura, knowing you have 20 minutes before the sledge hammer slams into the side of your head?  That relentless sledge hammer that would go on for hours and hours, and sometimes days on end.

Would you try ANYTHING to get rid of your migraines.

and then the real question... Have you tried everything? 

Have you tried to eat gluten free? fully gluten free and clean? and stuck with it!

Believe it or not, it's easier than that list you just read. I know first-hand.

And it Just. Might. Work.

Imagine if after 3 or 4 months your migraines were lessening, in intensity and frequency… and then continued to diminish and slide away.

Imagine your debilitating, mind-bending, life-robbing migraines becoming a thing of the past.

Imagine going from 2-3 migraines a week, to maybe 3 migraines a year!

Imagine.

Would you do it?

Would you try it?

Imagine...

Yes, it is Pizza. Recipe Review of Paleo Cauliflower Crust

Recently I got up the nerve to try Against All Grain Danielle Walker's Cauliflower pizza crust.  I say "got up the nerve" because it was pretty hard to imagine turning a head of cauliflower into a pizza, and I had just read an article on Huffington Post about what is, and what isn't, pizza (it was actually quite funny).  

But once again, curiosity and a craving for flavor won out!

I had a big head of cauliflower sitting there just asking to be used.  So I jumped in and gave it a try.  All the prep was done when my husband and daughter were out, so they didn't know what was in the crust... and I decided to keep it a secret until the taste test.


I made ours a white pizza with sauteed garlic, oil and loads of cheese.  The aroma of it baking was mouth-watering!


I did not achieve the crispiness that Danielle has in her photos, but I realize I should have pressed it down much thinner before baking.

I've made it twice and the second time was definitely more successful. I believe I will continue to improve my technique.  Because I will be making it again!  Cooking and baking are all about experimenting, testing, trying - and trial and error.
We all enjoyed it. And, they had no idea it was cauliflower.

Is it pizza?  Maybe not what you get at the corner pizzeria, but to me it was - and it was truly delicious! 

Ratings, from 1- 5 spatulas
Time: 3 pulsing, steaming, pressing, baking takes time but it's still not to lengthy
Ease: 4 a fair amount of steps involved, but not very difficult
Ingredient Availability: 5 a quick trip to any supermarket
Taste: 5 I was not able to achieve the crispness but lovely and delicious

Paleo Gluten and Grain Free Muffins - Recipe Review

I admit that somedays I miss bread, and I don't mean gluten bread, but any bread. I avoid even the GF flours and baked goods because of too many issues that point to a tapioca intolerance, so I gave up the lot of them. Most days I am fine with it, but sometimes I dream of bread or muffins.  I always had a weak spot for muffins!

When I stumbled on PaleOMG's zucchini apple spice muffins I was intrigued. 

And, honestly not quite convinced that the assortment of ingredients listed could actually achieve a muffin, no less a fluffy one!  Sounded more like a veggie side dish, or possibly an interesting omelet. 

I kept looking at the photo of the finished product, and dreaming of the taste and aroma so I gave it a shot.  My husband came in the kitchen while I was grating and draining the zucchini and said "I thought you were baking muffins?"  I am... hmmm, we shall see.

The recipe was simple enough, needed no complicated equipment or ingredients, and the most time consuming part was allowing the zucchini to fully drain after grating.  I poured the initial liquid off then kept flattening it with a spatula on a tilted plate while I went about other kitchen chores. Every 10 minutes or so pouring off the liquid.  

The recipe yields 9 muffins but I usually make 12 slightly smaller muffins so I can make them last longer.  The last batch I baked went too fast!  They are a new favorite, and staple, in this house which inspired my illustration! Thank you Juli - these muffins are genius! 

RATINGS, from 1-5 spatulas
Time: most timely part is draining off the liquid from zucchini, 4
Ease:  easy to follow, no complicated steps or equipment, 5
Ingredient availability: pretty basic ingredients, 5
Taste:   moist, chewy, not overly sweet, divine, 5

Celebrating 6 years Gluten-Free!

6 years ago today I had the most significant ah ha moment of my life!  The moment when I knew in my heart of hearts - and yes, in my gut, that it was time to live gluten-free.  If it didn't work, so be it - but I had to give it a try because I could no longer stand the constant pain and dragging my way through each day.  

The first few weeks - and months - were an enormous struggle, but I stumbled through it (and it got easier) I made a conscious choice to focus on what was working. I focused on the good moments, new food finds, connections, knowledge gleaned - and the slowly decreasing headaches. I put my focus on the successes, and celebrated the abundance and joy that it was bringing, and not the deprivation or what (I thought) I was missing.
That choice made all the difference.

Flash forward 6 years, I am running regularly, getting out of bed with energy, thinking clearly, am relatively pain free... headaches on occasion, migraines are rare, bone pain is gone!  This is worth repeating - the bone pain is gone and migraines are rare!!  I am no longer a just list of aches, pains, problems and auto-immune disorders.  It is a wonderful place to be. 

Today I stand strong in a place of deep gratitude, and tonight we feast in celebration! The abundant menu includes: butternut squash soup, garlic and cheese pizza bites, and sausage with peppers and onions.
Looking forward to many healthy, vibrant years to come!

A Gluten-Free Blessing for St Patrick's Day

I grew up with the old Irish Blessing, “May the Road Rise to Meet You...” in the foyer of our home, and as I learned to read, I practiced it each day on my way in and out of the house.

As I grew I continued to read it daily out of habit and always found it reassuring.

We moved during my preteen years and it was a very challenging transition for me.  Among many adjustments, the new house just didn’t feel like home.

My parents hung the blessing in the entrance of our new home… and seeing it there every day helped me as I adjusted.

I have now created my own adaptation to hang in our home, for comfort of another kind.  By changing my diet, which was not an easy transition, I  had come home again. 

Corny as it may sound... I was now truly home... home in a healthy and vibrant body.  I had returned to myself! 

The Blessing hangs in our kitchen as a joyful and supportive reminder of the journey I continue to take.

You can find more of my art at Erin Go Paint

Perception

“There are things known and there are things unknown, and in between are the doors of perception.”  ~Aldous Huxley

Recently I wanted to treat my daughter to her all-time favorite cookie, Russian Tea Cakes.  I have embraced the positive side of gluten free for all it has given me, and want her to grow up with a good attitude about the abundance that is still possible. 
Ah, but maybe not quite as positive as I had thought.  
Knowing (or believing) they are not the easiest cookie. And, with the substitutions needed to keep them gluten and dairy free, I went into the project feeling more than a little daunted. 

The original batch was a total disaster - I mean total disaster.... and I was growling and swearing in the kitchen (out of the little one's earshot) blaming gluten-free flour, 'fake' butter, etc!  "How can anyone make stuff with these ingredients? This will never work! How can anyone do this!"

Assuming the substitutions were the culprit. They were the easy target to blame, right?  

But, on quiet reflection of the recipe, a good night sleep, and then checking to see if there was enough butter in the house to try again - it hit me!  I had only put in half of the 'butter' needed!  HALF!  Anyone who's made Russian Tea Cakes knows that the butter is key to holding them together.

It was my error. 
Not the gluten-free flour. 
Not the butter substitute.  
In fact, my second attempt, with the correct amount of everything, they came out deliciously, abundantly perfect, and exactly like a 'normal' Russian Tea cake.

I used Emeril Lagasse's recipe on Food Network using an all purpose gf flour and Earth Balance natural buttery spread.

My daughter was thrilled with the cookies and said they were the best ever!  And, I learned a valuable lesson about perception.

Happy May - Celiac Awareness Month

May has arrived with abundant sunshine (vitamin D) and all is in bloom. Out of nowhere everything is bathed in a soft palette of green, pink, white and lavender. I can ignore the pollen sticking to my contact lenses in favor of appreciating the beauty all around!
And, with May comes Celiac Awareness Month... and I will do my part to help spread the awareness. My awareness tip of the day (and a pet peeve of mine) :
Contrary to popular belief gluten does not add flavor to baked goods.
When baking cake, cupcakes or muffins it's the chocolate, the vanilla extract,the almond extract, the orange zest, the bananas, etc that supply the flavor. Not the gluten.
Texture, yes. Flavor, no.
Though with all the brilliant gluten free bakers out there these days - there are more and more recipes and mixes that have fantastic texture sans gluten. And, of course, flavor.

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.....

Snap Crackle and Pop!

"Snap!" pencil on paper, 3x5, copyright Erin Rogers Pickering

Rice krispies. I grew up on them. I had 2 favorite cereals as a kid, and this was one! As an adult it continued to be a favorite breakfast - and dinner in a pinch.

But I hadn't had them in 10 years.  Not since stripping most gluten out of my diet. (It wasn't until 3 yrs ago that I learned I needed to go completely gf).

Because gluten is everywhere and seemingly in every big brand produced food, no matter what it is, I eat more and more food from the smaller companies. Those companies that safely produce for gluten intolerance (read NO shared facilities). So I was hesitant when I first heard about Kellogg’s coming out with Gluten Free Rice Krispies!  Really?!

And then I heard they are using a GF facility! Now I was getting interested.

I was sent a complimentary trial box - and got very excited. You mean I was going to get to eat a childhood staple?! Safely?!    Cue nostalgia and teary eyes. Truly.

My first bowl was a bit of an event with sliced bananas and a touch of honey. Once the milk hit the bowl the very familiar crackling started. They looked and sounded the same. My fingers were crossed under the table as I took the first taste… Ahhh. Exactly the same as I remembered. Delicious. So I munched my way thru the bowl, and down memory lane.

Thank you Kellogg’s.

PS- my 5 year old who eats GF too fell in love with them. And a friend who was recently diagnosed with celiac almost cried when I gave her a box. She is thrilled with them and only stopped long enough to say "yummy!"

Starting Over

 "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 wrote this post 2 years ago.  At the time I thought I was back running regularly... but I still had much strength and health to gain.  This morning I started - again.  And, just days away from my 3 year gluten-free anniversary I still continue to improve.  I can't believe how much better I feel each day... and how much my joints have improved.  So though it was rainy, windy and cold I was out there hitting the pavement - and loving it.  
It is never too late to start - again!!

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

National Celiac Awareness Day

"Naturally Gluten-Free Pears" watercolor & ink on paper, 5x7, copyright Erin Rogers Pickering

Today is National Celiac Awareness Day. September 13th is the birthday of Samuel Gee... In 1888, Gee published the first complete modern description of the clinical picture of celiac disease.

I kicked the day off by answering an email, to a friend of a friend, who is very new to gf eating (as in starting this week) that was looking for some tips from someone she knew.

I am more than happy to share everything I've learned in the last few years. And offer as much support as needed in navigating the gluten-free waters. It gives me a chance to help spread awareness, and also, to pay it forward. I am very grateful for all that I read, learned, and was helped with when I was starting out on my journey.

The early stages can be so damn overwhelming... I know how useful it is to have someone who's been through it to use as a resource and sounding board. The first thing I tell someone starting out on their gluten-free journey is to remember patience. It takes time to get used to and to learn new eating habits, and find the hidden sources. But, with time - and healing - it gets easier. Nothing like knowing how sick you'll get if you go off track - to keep you focused. Then I give them a list of all my favorite gluten-free foods.

What is your #1 tip to share with someone who is just starting out gluten-free?

Celebrating Celiac Awareness Month

10 years ago when I found that wheat (gluten) was a migraines trigger through an elimination diet - celiac was unknown to me, my circle of family and friends, and sadly even to my nutritionist. So I removed most of the gluten and thought I was covered.  Unfortunately, I was wrong.

Flash forward - I am now 2 years completely gluten-free and feel better than I ever imagined. I am thrilled that gluten-free products are becoming more and more mainstream; that chefs and restaurants are preparing safe food for us; and that celiac disease is not longer an unknown, though we have a long way to go. But, it is great to no longer be the one following some 'crazy alternative diet.'

So in celebration of Celiac Awareness Month and doing my part to raise awareness (it also happens to be my birthday month) I am giving away a gluten-free 5x7 print, of the winner's choice, so they can make a statement in their GF kitchen. Or win it for a friend or family member to show them your support and encouragement.

To enter leave a comment below telling me which print you would choose from the GF prints in my etsy shop Erin Go Paint.  You can enter multiple times every time you tweet  ---  

Win a #GF print by @gfillustrator for your gluten-free kitchen at  http://tinyurl.com/273cy2l  

When we reach 50 comments a winner will be chosen by random. If there is still time in May when we reach 50, I will have a second giveaway.

Keep building awareness and understanding!

Happy Feet

Spring Shoe Parade, copyright Erin Rogers Pickering

A funny thing happened on the way to gluten free… My feet got better.

My feet had gotten so tender I couldn’t even stand being barefoot. My shoes had all become torture. Day after day I wore the same soft flat slip-on shoes. Putting them on as soon as I got out of bed in the morning, and taking them off right before getting into bed at night.

It happened so gradually I didn’t really notice until they were quite bad.  My foot problems were overshadowed by the headaches, bone pain and digestive problems. Dozens of high-heels lay forgotten in my closet, I didn't even want to look at them – and this from a high-heeled wearing shoe addict.

Happily, I am back in heels on most days and have even been kicking around the house barefoot... loving every minute of it.

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