Nurse Practitioner with Celiac Disease Wins Mrs. Alaska International 2012

Nurse Practitioner with Celiac Disease Wins Mrs. Alaska International 2012

John Libonoti was kind enough to run a press release on his website, Gluten Free works, about me winning the title of Mrs. Alaska International 2012. Check out the website for articles on what is going on in the gluten free community, the latest product news and much more!



I just want to say that it means a lot to me that the gluten free world has embraced me with such open arms. My goal is to raise awareness for Celiac Disease and in doing so I have found an amazing amount of support from all people with gluten intolerances. It makes all the long hours and  missed sleep worth it ten times over. ;)

I <3 my Gluten Free family!!

The Gluten & Allergen Free Expo April 14 - 15

I am so excited to have the honor of participating in the Gluten & Allergen Free Expo. It is proudly presented by Living Without Magazine and starts this Saturday at the Westin Lombard with the Nourished Food Bloggers conference. Over 100 vendors sampling and selling products will be present plus, cooking classes and informational sessions. All items are gluten-free and everything is labelled with allergen-containing ingredients.

Here is a little sample from the press release:

Do you want to learn how to cook and bake on a restricted diet? Sign up for our weekend demonstration cooking/baking classes. The classes are taught by top chefs, nutritionists and cookbook authors in a friendly environment. You will watch how to prepare all of the recipes, get to taste all of the recipes, and have time to ask questions of the presenters. Your cooking class ticket also allows you access to the 100+ table vendor fair (a $20 value).
Note:  These classes are demonstration classes not hands-on classes.
Here is what we are making in our Chicago Cooking Classes!  Everything is Gluten & Dairy Free… Italian & Asian Adventures Class: Bruschetta Appetizer Pasta with Homemade Meat Sauce Zeppole Dessert Stir Fried Noodles with Spinach and Beef Barbequed Pork Fried Rice Gingery Pork Potstickers Healthy Living Class: Very Berry Smoothies Top of the Morning Muffins Chewy Oat and Fruit Bars Grilled Citrus Asparagus Chicken Rosamarino Quinoa Pilaf with Roasted Butternut Squash and Pinenuts Blissful Baking Class: Triple Coconut Cream Pie Truffle Fudge Brownies Orange Infused Angel Food Cake Pistachio Mango Gelato Pizzelles & Ice Cream Cones Bread & Beyond Class: Soft Pretzels Cheesy Bread Stick Twists Sunflower Flax Bread Bagels Baguettes Rosemary Focaccia

Do you want to try new products but aren’t interested in cooking classes? Come to the vendor fair! The vendor fair is open to the public with a special area dedicated to nut/tree nut allergens.  The fair features over 100 vendors both sampling and selling their products.  There is also a public stage with topics pertaining to gluten and allergen-free living throughout the day. Tickets are available at the door or online.  Purchasing your ticket online will allow you to gain entry without waiting in the payment line. The best gluten & allergen-free deal in town!  What do you get for the price of admission to the vendor fair? Sampling and purchasing from over 100 vendors Free lectures about gluten & allergen-free living The best cookbooks and the ability to meet the authors and get a signed copy of your book A free gift bag to carry all of your loot You have the ability to sample hundreds of products All products are labeled by allergen. Get coupons for future purchases. Take home samples of all of your favorite and new products and purchase hard-to-find products. Shop at the new Expo Store – featuring gift products that can only be found at the Expo Kids area with crafts and activities Healthy living spa area with free services.

Check the website for more information:  http://www.gfafexpo.com/

I will be there posting on my facebook, twitter- @BrandyWendler, and blogging about all the great happenings! Please come out and join me!

April Product of the Month

I may have mentioned one of my favorite gluten free snack chips in my blog before. They are sweet potato chips by a company called Food Should Taste Good Too. This company strives to provide food for people with allergies or certain religious and ethical food beliefs (i.e. Kosher, vegan, etc) with wholesome and tasty food. I haven't purchased any of the chips in awhile because if there is a bag in my house it must be eaten!
However, recently, when I was traveling down the aisle where my favorite chips typically hang out (they are on the top shelf so being short helps me not have to make eye contact with them), I noticed that they were right in front of me peeking out from the end-cap of the aisle. What was a girl supposed to do?! They had seen me- I couldn't be rude! So, I casually walked over (you know, just to say hi) and the bag looked different to me. It turns out this wasn't my usual bag of chips but the older, more mature sibling version. They were KETTLE COOKED!

Why does this excite me so much? Well, not only do they have less fat than their sibling version but they have a good amount of your daily potassium in them as well as Vitamin A. Through kettle cooking the sweet potato retained some of its nutrients and now my favorite chips are healthier for me!! So I may have purchased a bag . . . Or two . . . Hey, I shared them with my support group. They couldn't stop eating them either! So, next time you're at your local health food store check out these good chips chips that not only taste good but are better for you! The best part about them? Only three ingredients . . . It doesn't get much better!

Free Webinar: Maintaining a Healthy Weight while eating Gluten Free

As you may remember, I joined the NFCA in February for their Heart Health and Celiac Disease Webinar. In 10 days they will be hosting another Webinar titles, "Maintaining a Healthy Weight While Eating Gluten-Free: The Importance of Physical Activity & Mindful Eating". The guest speaker is Amy Jones, MS, RD, LD, founder of the Logan County Celiac Support Group in Bellefontaine. She is a dietitian who specializes in working  with Celiac and non-celiac gluten sensitive individuals.
Join the Webinar here and tune in with me to get some good information on staying healthy while living with Celiac Disease!

	Maintaining a Healthy Weight While Eating Gluten-Free: The Importance of Physical Activity and Mindful Eating Join us on Wednesday, Apr 18, 2012 8:30 PM - 9:30 PM EDT

April recipe of the Month

I think I must have been a picky eater as a child. I remember milk, peanut butter sandwiches (no jelly) and mashed potatoes being a staple in my diet. What more could a kid want, really? ;) Now that I have gotten older, I realize that mashed potatoes are not the best thing I could chose to put on my plate. Most men like their steak and mashed potatoes but a simple substation could do wonders for your overall health. What substitution is that, you ask? CAULIFLOWER! Now, before you stop reading, because you don't like cauliflower just hang in there. I'm talking about boiling the cauliflower . . . huh? Yes, you read that correctly, boiling the cauliflower like you would a mashed potato. Then, blend it up like you would normally blend a mashed potato and stick that on your plate instead. Check out this chart I made of the nutritional differences:

Cauliflower has a better glycemic index rating, is lower in calories and has some better vitamins to offer. It is also higher in some good omega fatty acids. Its Paleo friendly too!


Mashed faux-tatoes!

1 head cauliflower

4 cloves garlic, minced
2 tablespoons milk (I used almond milk)
1 tablespoon butter (you can use olive oil or another butter substitute like Earth Balance)

½ teaspoon salt
dash of pepper
dash of rosemary (optional)

Snipped fresh chives or parsley for garnish (optional)

Separate the cauliflower into bite-sized florets. Place in a steamer basket over boiling water, cover, and steam until tender, about 15 minutes. Place in the bowl of a food processor fitted with blade attachment, add remaining ingredients, and process until smooth and creamy. Serve hot with a sprinkling of fresh chives or parsley, if desired.

So, you take take your plate from an ok meal (on the left) to a really healthy one with just a few simple changes!

Did you know?

The number of people in the U.S. with Celiac disease would fill 936 cruise ships. Passengers on 908 of them wouldn't know they have it.

                                      - University of Chicago Celiac Disease Center

This is why I am so passionate about raising awareness. How many people are sick and losing hope?

April is Autism Awareness Month

The latest news on the prevalence of Autism was just released by the CDC. The new statistics are that 1 in 88 children have Autism.

This statistic is really alarming considering that just a few years ago it was believed that it occurred in 1 and 150 children. This discovery is extremely important but I know my usual readers may wonder what this has to do with my passion, Celiac Disease and gluten intolerances. Well, Dr. Alessio Fasano, (whom I have had the pleasure of meeting) is the world's leading expert on Autism and Celiac Disease and through his research he has shown that 30% of Autistic children benefit from a gluten-free, casein-free diet.

Does this mean that autistic children have Celiac disease? Actually, no. While children with autism have gastrointestinal problems such as diarrhea, bloating and constipation, they do not typically have Celiac Disease. Autism, like Celiac Disease, is not something that is solely in one area (i.e. the brain). Autism effects the entire body and, like Celiac Disease, what happens in the gut does not stay in the gut. Proper nutrition is essential in both disease processes. Research has shown us that when parents implement an autism diet (think gluten, dairy, and soy free) improvements can be seen in sleeping difficulties, focus, eye contact, language and learning. Why? The answer is inflammation. Gluten, casein (found in dairy), soy, corn, refined sugar and eggs all cause inflammation in the gut and brain. The gluten and casein-free diet has been shown to be the most popular and the most effective.

I will be wearing my autism awareness bracelet for the month to support all those who have autism and require a diet free of gluten and casein. If you know someone who has autism, maybe you could offer to make a dish for the family that fits their diet. Little gestures could mean the world to someone! 

For more information on autism and nutrition check out this article by nutrition consultant, Julie Matthews - click here.