What I learned from a Gluten Free Chicken Wing

I think I have always been intimidating by cutting meat. I felt like I didn't know enough about meat to cut it properly, so I avoided it. And bought everything as parts, and left any roast carving to someone else, anyone else!
Now I am not sure how you could really mess any of it up - but still I avoided because I thought I couldn't do it.

I have have more than a few assignments for Simply Gluten Free Magazine that involved cutting, carving, chopping, etc and my confidence has grown over time as I try more things.  I have found I can carve a turkey, open a rock hard raw spaghetti squash, butterfly a pork chop, create lovely pineapples cubes from a whole pineapple - and make my own drums and wingettes from whole chicken wings!

It was challenging for the first few but I got the hang of it as I went along. Also I figured if they weren't perfect nobody would care - the family was just eagerly anticipating the wings that were soon to be on the grill. So, no judgements, no mistakes, no problem.

I saved money buying the whole wings as opposed to the pre-cut packs, and put on a pot of stock with the end tips while the the wings were marinating.

 from May/June 2017 Simply Gluten Free Magazine

My chicken wing chopping experience was like most things in life - best not to fear, face it head on, give it a shot, keep trying, and practice makes perfect!

And now matter how badly you butcher them - in the end they all tasted delicious.

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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!

Choice and Taking Control with Gluten-Free Living

My Gluten-Free Adapted Irish Blessing, printable download

Seems to be a new expression around... "I am gluten-free, but not by choice."  I keep hearing and reading that phrase and it irks me.

It sounds like an apology. Like, "it's not my fault so don't blame me for being gluten-free." Understandable to a certain degree as I read the never ending stream of articles written criticizing gluten-free people... "fad diets, trendy, picky eaters, blah blah blah." The problem is the person who says "not my choice" has handed control of their body over to an outside source and given in to the naysayers.  In essence they have given away their power. 
Their power to heal. 
And they could end up missing the opporutnity to take positive control of their health.

Think about it... if you choose gluten-free based on tests, reactions, recommendations, etc you will keep making good choices because you are in control, and you know what ingesting the wrong thing can do to you. And, so you find good substitutes, get creative, and maybe start cooking and experimenting... and as a result you feel SO much better and can do the things you dream of doing!
But, if someone is telling you that you must eat a restricted, difficult diet (their words, not mine!) then it may be approached begrudgingly and cheating can happen - and then you are cheated of healing and vitality!

The point is none of us chose ill health, gluten intolerance or celiac disease. I sure didn't.  But, I did choose gluten-free eating (against recommendations).  And, it turned my health around.
Completely turned my health around!  and rid me of 30+ years of agonizing migraines. 

So if that is what you are working/dealing/struggling with, then gluten free living is the answer. And it should never be an apology.  No one should be denied good, vibrant health. 

And, certainly no one should have to apologize for wanting and striving for good health and quality of life.

"I choose it, and by choosing it I have power and control over my body."

Growing fresh scallions through the winter

January in New Jersey is kind of a colorless time. Everything is awash in a murky shade of gray. Lots and lots of grays and washed out browns.  Not very inspiring for my color seeking eyes!

But, now I have vegetables growing in my kitchen through the dead of the winter!  Bringing life, light and bright color into the house - not to mention saving a few dollars. 
A simple trick I learned from my fabulous sister-in-law.  

Trim scallions about 2" up from their roots. 

Place them root down in a glass or jar with about an 1" of water.
(I change the water every few days to keep it fresh)
Keep them in a bright or sunny spot.

shoots after about 2 weeks in water

Watch new green shoots grow!
Chop, cook, enjoy!!  

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.

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!

4 Years Gluten Free!

This week I am celebrating my 4 year anniversary!  
FOUR years dedicated to no gluten.  

The improvements keep coming, it continues to get easier, and what I am capable in my life of keeps growing.  
The food we enjoy is fresh, delicious, and abundant.
It is a beautiful thing!


I continue to be very sensitive to cross contamination and even small accidental gluten - but the reactions now are much less severe than in the beginning.  And I am grateful for that.


I am deeply thankful to my daughter for providing my ah ha! moment.  She is a gem and a joy - and eating well gives me the energy and spirit to be the Mom I strive to be, and that she deserves.  Present and pain free.


One of the most profound changes for me is when I removed the gluten - I removed the migraines that had viciously plagued me since I was 12.  Since I was twelve years old I had lived a life of frequent debilitating migraines.  Over 30 years of trying everything under the sun!


Now they are a rare occurrence.


The migraines went from 1 - 4 per week, down to 3 or 4 per year!!  And if I get accidental gluten, it will trigger a migraine.  Without it, I am clear.


So, I am off to enjoy my 4-year mark and joyfully will be able to include red wine and chocolate in my celebration!!

Happy Gluten Free New Year!

Wishing everyone a Sparkling, Joyful and HEALTHY New Year!!!

My Upcoming 52 Week Challenge

"How Now, Violet Cow" watercolor & ink on paper, 8x10. copyright Erin Rogers Pickering

In order to keep on track creatively, and reach my goals, I've decided to challenge myself. Things aren't challenging enough with a full-time job, fledging art business, a high energy 4 year old (who is not a fan of staying asleep) and, dietary restrictions that require regular planning, cooking and baking. But if it weren’t for those dietary restrictions, and the removal of gluten, taking on another challenge would be unthinkable.

The challenge I choose to accept: I will paint a painting a week for the next 52 weeks. Yes, 52 paintings in 52 weeks - it's a bit scary to say out loud.

Why add more to an already overflowing plate? Honestly, because painting makes me whole. It keeps me centered, happy and connected. And, unfortunately constantly loses priority to a never-ending to-do list.

I am curious to see if being committed to the goal of creating a painting a week might actually help all the other moving parts of my life run more smoothly... and not cause my head to explode. We shall see.

I start next week. The 52 weeks will run birthday to birthday. Maybe, just maybe, during this process… I will finally paint "the series" that has been in my head - and in my heart - for years!

Stay tuned, stop by to check on my progress, and let me know what you think. Happily eating, and painting, gluten free!

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.