Produce of the week - Pineapple

Some days putting one foot in front of the other is like climbing a mountain. And if you are able to keep moving forward, even baby steps - it is enough. 
Some days getting up and doing one good thing for your body, is enough.  And, if you can do that every day (just add one thing good for body, mind, spirit) the benefits will add up. 
But for now - just focus on today. 

And focus on that gorgeous pineapple you were inspired to buy.
Because it's fresh and organic. 
And gluten free, and detoxing, and loaded with vitamin C, and manganese, and fiber, and antioxidants, and bromelain, and reduces inflammation. 
It's refreshing, juicy and smells (and tastes) incredible.

But first you face the task of cutting it. It takes time and effort, and is easier if you have a plan. And a big sharp knife!

I researched and created this for Simply Gluten Free Magazine, May/June 2013 and it was a tremendous thing to learn. So I am off to cut my pineapple, and I will take my time. 
Then I will eat some, add some to my lunch salad, and tonight will grill a few slices to add to our grilled chicken.

What will you add today to support you body, mind or spirit?


You can find more of my art in my Etsy shop Erin Go Paint.
Or check out my daily illustrations on Instagram

Produce of the Week - Peaches

March is not exactly peach season in the North East, but they have been a current food obsession of mine.  With all the meds currently in my system my taste buds are very funky (even what I can eat is limited) so I am in constant search for appealing and appetizing foods.   
Peaches and nectarines are in my top 10 this week.

So I went in search of some new recipes to try:

I love salsa and with peach added it has a lovely sweet zing:
Peach Salsa  




I think we will make this for dinner tonight:
Peach caprese grilled chicken


My mouth was watering when I found this selection on pinterest, I intend to work my way through these salads:
Peach and Avocado salad

Another chicken entree that will make it into rotation:
Balsamic peach chicken skillet

I'll be back to share my thoughts and reviews as I try these recipes. If you have any favorite peach recipes to share please let me know in the comments below! I would love to try them.

You can find more of my art in my Etsy shop Erin Go Paint.
Or check out my daily illustrations on Instagram

Monday Motivation - The Beauty of Fall Produce

Buying seasonally gives you the opportunity to eat produce with greater flavor, and the best value.
 
 
What if the veggie art looked at tasty as the donuts or the pie? Would it inspire us to buy more - and eat more - vegetables!?

What if we kept looking at beautiful vibrant pictures of vegetables, would it shift what we crave? 

I believe it would!

It's all about the power of suggestion.

I was following an FB forum discussion this weekend on weekly food prep and there were so many who roast vegetables in bulk for the week. A brilliant and a mouth watering suggestion. Simple enough with olive oil, some fresh herbs, salt and pepper... I will certainly be roasting veggies today - and ignoring the rain.

You can find more of my art in my Etsy shop Erin Go Paint.
Or check out my daily illustrations on Instagram

Hurricane Spaghetti

Hermine came and went earlier this week, with little effect on Northern NJ.  I consider it very lucky that she turned out to sea - and hope we can get through the rest of the season with that kind of luck! 
But, that doesn't mean I wasn't ready. After living through Irene and Super Storm Sandy - I do not take hurricane threats lightly.  Best to be prepared with essentials, because we know what bad can be.

So I stocked up on bottled water, batteries, did a little baking, brewed just-in-case coffee, filled the gas tank, had cash on hand, and kept all electronics fully charged.  
And food. 
Gluten-free food that could be eaten as is, or cooked on the stove. We have a gas stove, which has been a lifesaver when we have been without power. (I will always choose a house - and stove - with gas!)

One of the warmest memories I have of Super Storm Sandy is cooking 'Hurricane Spaghetti' by candlelight, while my husband was getting a fire going in the livingroom. We ate dinner that night at the coffee table warmed by the roaring fire, and it is one of the loveliest memories I have. So while I was gathering essentials for Hermine's arrival, spaghetti was at the top of my list.

 Illustration from Simply Gluten Free Magazine, Sept/Oct 2016

 

Summer treats - Naturally gluten free

Summer is here and all the juicy, fun - and some of my favorite foods that go with it. SO happy that there are plenty of fresh naturally gluten-free options at the local farmer's markets in the area.

my all-time favorite fruit

I have been happily creating a watercolor illustration a day for my 100 Days Project, and just passed the mid-point this week. An excellent excuse to draw and paint food!

 

New Jersey sweet corn

 You can find me on instagram to catch the day to day posting of my 100 days

You can also see more of my art in my online store Erin Go Paint

Monday Motivation... Avocado Cutter - My Favorite Kitchen Tool

I love avocados!  I could eat them everyday, and quite often I do. (I have even sketched more than my fair share of avocados)

And my love of guacamole borders on obsession. Guacamole is one of the most delicious, healthy and oh so satisfying naturally gluten free snacks around!

So when my husband bought me this OXO Avocado Cutter - it may have been the best present I have ever gotten. It is certainly my absolute favorite kitchen tool.  

The curved green top is a blade (1) that easily slices through the avocado, the pitting tool (2) grabs the pit so it can be taken out smoothly -  and beautifully with no loss of any precious fruit. I have had more than a few pits shoot across the kitchen as I attempted to scrape the last of the fruit off.

Then you can cleanly scoop and slice it out of the skin with the fan blades (3). And if you are careful enough you can achieve perfect slices for a salad presentation.

Most of the time I am making guacamole so I am not concerned with perfect slices, but it certainly makes scooping it out of the skin so much more efficient than a spoon or fork!

Bottom line it is infinitely easier to eat healthy when the prep is quick and painless, and this tool makes it so.

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

Gluten Free Potato Leek Soup

I am always SO sad to see summer, and sandal wearing season, come to an end.
But Fall is the start of soup season, and there is nothing quite like a fresh pot of home-made soup simmering on the stove.  Talk about comfort food.  It's cozy, warm, hearty, filling the house with a yummy aroma... and if you are making it yourself then you know it's gluten free.

I am a big fan of Potato Leek soup and made a large pot last year after setting up the shots for my Simply Gluten Free assignment from March/April 2013.  Truth be told, I had never made my own potato leek soup until I was faced with a large pile of chopped leeks.  But it was really quite easy!  We were experimenting with a dairy free diet for my daughter at the time so I found a recipe that didn't call for cream. Instead it is whipped in our magic bullet creating a very creamy texture without the milk or cream. (be sure that any beef or chicken stock you use is gluten free)

It was a tremendous success - and the batch went fast!  Now as we move into cooler, and yes sadly shorter, days... it's time to break out the soup pot and start chopping leeks!

If you enjoyed my art you can see more here.

Enjoying St Patrick’s Day Gluten Free

                      "St Patrick's Celebration" rough sketch, copyright Erin Rogers Pickering

I gave up beer 20 years ago on the suggestion of a neurologist, a migraine specialist, and one in the long line of specialists I have seen for my migraines. He was unable to ‘cure’ me but I did learn 3 things from him.

1. I always fall into 2 – 3% of patients that have the most extreme or rare reactions to medications. Beta-blockers did not help my migraines, but did initiate weird reactions from my heart. I got off of them as soon as possible.

2. I am good at biofeedback (and as a result meditation). I learned the biofeedback technique at his office and it has served me well dealing with chronic headaches and pain.

3. The Doctor said his patients were finding beer to be a migraine trigger so best not to drink it. I tested the theory – and promptly gave up beer, as it was clear it was a migraine trigger for me. They had no idea at that time it was the gluten.

Over the last 20 years I have mostly lost my taste for beer but remained a fan of cider. I was so happy to discover that Magner’s Irish Cider is naturally gluten-free.

Magner's Irish Cider is the perfect way to celebrate St Patrick’s Day and my Irish heritage. Imported from Ireland, gluten-free, delicious, crisp, and not too sweet, with a refreshing apple flavor. Serve icy cold. In my opinion it can’t be beat. I look forward to one (or two) this evening with my husband.

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!

Surviving Gluten

"Vieques Sunset", acrylic on canvas, copyright Erin Rogers Pickering

I'm back. I have passed through the black hole of gluten effect.

It was if a switch was flipped late yesterday afternoon – and the skies parted. It reminded me of the painting I did of a Vieques sunset… the sun splashing through the clouds; streaks of color breaking through the grey. Whenever I look at this painting I am on that beach again... Relaxed, peaceful, and in awe of the beauty of the sky.

Today I feel like a million dollars. It was a rough few days but I am that much more appreciative of all that I have. I woke up happy, grateful, energized and pain free.
Gluten free is a beautiful thing.

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.

Great Friends

                                                                                            "Ladies Night" copyright Erin Rogers Pickering

This past Saturday we got together with 2 friends I used to work with, and their families. It had been a long, long time since the 3 of us were together. We were missing #4, but she lives in FL now so we were hoping she was warm, and having as much fun as we were.

It was one of those events that I was awaiting all week with excitement. But, since going gf I always have a bit of trepidation before eating at anyone's home (all except my brother's since my sister-in-law cooks only gf). I would never want to insult any of my family or friends but I need to protect myself and eat safely, so I often bring my own food.

I always offer to bring appetizers since I can bring a variety of things I can eat... and can always fill up on gf snacks so I can eat light at dinner if need be. My go-to choices... cheese, gf rice crackers, Green Mountain Gringo salsa, fruit, hummus, carrot sticks, and gf tortilla chips.

Well, my wonderful, amazing friend who hosted the dinner went out of her way to prepare a safe meal - and told me everything that went into it so I could rest at ease. She even made a portion of her special appetizer just for me that no one was allowed to touch.

My other dear sweet friend was bringing dessert so she went looking for gf cookies. They were mini bites with raisins and yummy!

So we ate, we drank, we talked, we laughed... all while the kids became instant best friends and got along beautifully. I was able to relax and partake in all the delicious food knowing I was loved and protected.

My cup runneth over.

Erin Go Paint Etsy Store

My Migraine Story – A Gluten Free Miracle

My first visual aura occurred when I was 12. My first migraine struck about 6 months later. It was like being hit by a truck. At that time they came every few months, lasted less than a day, but they leveled me. By 16 they were more frequent and we now knew what they were. The pain was excruciating, the auras made me vomit, so when I found food trigger lists I tried to give up everything on the lists.

Unfortunately gluten didn't make it to those trigger lists 30 yrs ago. Damn shame. But chocolate and red wine were there and by my early 20s I had vowed never to touch them again (I stayed true to that vow for over 20 yrs). It wasn't worth 4, 5, 6 days in bed in the dark in agony... Thinking I would never see the other side of that pain.

I have tried everything from radical and experimental drug treatments, heavy-duty painkillers, acupuncture, biofeedback, meditation, tai chi, ice packs, caffeine, hot compresses, sleep, and a severely restricted diet, but still never a mention of gluten.
And still averaged 3-4 migraines a month. Lasting an average of 2 days.

I do remember in my late 20's while speaking with a renowned NYC Migraine Neurologist that he recommended avoiding beer since that seemed to be a huge migraine trigger with most of his patients.

In 2000 I found out I had celiac disease accidentally. Through an elimination diet in order to control my fluctuating thyroid levels, I removed gluten among other things. When I reintroduce gluten I got a migraine - Every. Single. Time. 
I ate mostly gluten free for the next 5 years and felt a little better but not great, but did not have a full understanding.

In April 2009 I made the decision to get super strict and super vigilant.  No matter what it took I was going to get all the gluten out  - I could no longer live with the constant bone pain, profound exhaustion and what had become daily headaches.

It took a lot longer than I thought to really feel a difference but the headaches started to lessen within weeks. After a few months it was clear the migraines were leaving. And they only occurred when I accidently ate gluten.
It took some time, and a huge effort, to identify and remove all the gluten traces in my diet.  ALL the traces!

This coming April I will hit my 5 year mark of super clean. I have lost track of the last time I had a migraine... After 30+ years I never really thought I would ever see this day! I never thought this could be possible!  
And the joy and gratefulness that I feel brings tears to my eyes. I do know that it is well worth the trouble to be gluten free and that I have to maintain zero tolerance.

This is not a diet to ever cheat on. You only cheat yourself.

Important note: Since going gluten free, chocolate and red wine are no longer migraine triggers... and I savor them every chance I get!

"Mommy's Baking!"

"Artisan Baker gluten-free"
handpainted flour sack towel, copyright Erin Rogers Pickering

My daughter goes running joyfully through the house to notify her Daddy... "Mommy's baking!" I bake every week now but she is no less excited. It's all gluten free, and she, and my husband, gobble up the muffins and bread I bake, barely waiting for them to cool.

I was never a baker - probably made 5 cakes in my entire life. Especially from scratch. Any recipe with more than 8 ingredients intimidates me. So I use mixes, and I experiment... adding to the batter to make them as healthy and interesting as possible... canned pumpkin, bananas, berries, yogurt, nuts, etc. Some have been more successful than others, but all have been tasty.

Truthfully, I don't experiment with the bread too much - took me too long to get it right, so I am afraid to deviate. Tweaking the time and oven temperature, how warm the kitchen needed to be for the rise, which rack gave the best results kept me occupied. But, we ate all the trials along the way because this bread is damn tasty and goes fast in our house.

I use Whole Foods 365 Brand Corn Muffin Mix, Muffin Mix, and Sandwich Bread Mix. I recommend these mixes for ease of use and for the excellent taste and texture. Eating these is not missing out.

And, it is very satisfying to have safe, healthy fresh baked goods in the house.

Erin Go Paint Etsy Store

Intent

" Midnight in the Garden", acrylic, 20x24 copyright Erin Rogers Pickering

I created this blog back in April 08 with the intent to chronicle my transition to be fully gluten free, as I lived it. I didn't realize how ill I was until I took on the task of healing.

Planning, preparing, baking, researching... stretched my already jammed schedule nearly to the breaking point. I had no time or energy for writing/illustrating when I was so busy just getting through each day, ever watchful of any lurking gluten.

I didn't know when I began that it would take months to uncover all the gluten I was consuming. I didn't know the exhaustion would take so very long to fade. I was certainly unprepared for the withdrawal and the force at which it hit - especially since I was already on a very low gluten diet. (My husband was amazingly supportive through this very rough phase).

It took months of being rigidly watchful, suspicious of all foods, ignoring the naysayers who told me "it wasn't worth it" or "that it must be something else or you would feel better by now" or "why was I sick again?" It meant giving up the convenience of take-out, the enjoyment of dining out, bringing my own food everywhere or sometimes just being hungry. It meant staying positive, getting scoped in case the situation had gotten more serious, and believing that if it took a lifetime to get this bad, that it would take time to heal.

I did it because I believed it was the answer. And it was.

http://eringopaint.etsy.com/

Erin Go Paint Etsy Store