Friday, January 31, 2014

Creamy Green Chile & Chicken Casserole

Creamy, cheesy and just the right amount of spicy
I admit, I am still intimidated with cooking gluten-free for my family at times.  After a few months of safe grilled meats and veggies, we were missing our casseroles and slow cooker meals.  We love Mexican inspired recipes.  Who can resist flavor and cheesy goodness?
I have several favorite gluten-free recipe sites and I came across a version of a Green Chile & Chicken Casserole from Kalyn's Kitchen.  I tweaked it a little and the results were fantastic!

The key to this casserole is mixing in the cream cheese and sour cream into the enchilada sauce.  This really cuts the heat and makes it super family friendly (and creamy!).  If you don't want to poach chicken, I recommend shredding a whole rotisserie chicken to replace it.  This fed my hungry crew of four adults and two children with just a serving left over.  

If you are gluten free, be sure to check the chile sauce.  Many brands use wheat as a thickener.  We used La Victoria, which is a mainstream brand that can be found in your grocery store.


Slice up your chicken to cook it faster, but not too thin or it will be dry
Coat the tortillas in the sauce before layering
Tortillas first

Add the chicken
Top with sauce and cheese - yum!

Creamy Green Chile & Chicken Casserole

  • 2-3lbs boneless skinless chicken breasts
  • bay leaf
  • 1 tsp. granulated garlic
  • 1 tsp. salt
  • 28oz can and 15oz can of green chile enchilada sauce
  • 4oz low-fat cream cheese
  • 1/3cup sour cream
  • 2 cups grated low-fat mozzarella
  • 12 corn tortillas
Serves 12.
Oven 375 degrees

To poach chicken:
Trim chicken of fat and cut breasts into thirds. Place in medium pot with cold water, granulated garlic and salt.  Bring to simmer and check after 10mins.  If still pink, cook five more minutes.  Drain and set aside.  Once cool enough to handle, use two forks to shred meat or use knife to dice into small pieces.

To make enchilada sauce:
Empty both cans of sauce into saucepan, bring to simmer and let reduce for about 10 minutes.  Add cream cheese and sour cream and stir to combine thoroughly.

To assemble casserole:
Bottom layer is six corn tortillas.  Dip each tortilla into sauce mixture and layer to cover bottom of large 9"x13" casserole pan.  Top with 1/2 of the chicken, then 1 1/2 cups of sauce and 1 cup of cheese.
Repeat for the next layer, dipped tortillas, chicken, rest of sauce and top with cheese.

Bake for approximately 40-45minutes uncovered, until bubbly and cheese is golden brown.  Let cool for 10-15minutes and then slice into 12 servings.

A sure sign of a successful family dinner

Friday, January 24, 2014

Easy Gluten Free Oatmeal Chocolate Chip Cookies

A mountain of chocolate chip cookies for my cookie monster

I appreciate the there are many substitutes for gluten free four on the market.  Many are high quality and very good, but they are expensive and sometimes hard to find.  Today I was in the mood to whip up some soft, chewy and chocolatey cookies but realized I was out of GF flour.  Thankfully I remembered someone told me about the recipe for Oatmeal Chocolate Chip cookies that exists on the back of my Trader Joe's bag of gluten free oatmeal.

The recipe is simple and is made with actual pantry staple ingredients.  My biggest surprise was just how many cookies it made!  I made over 50 good size cookies with one recipe!  That is enough for any large family to appreciate!  This recipe will easily cut in half, so feel free to do that if you don't want to confess to eating all 50 cookies.

The cookies are chewy and moist.  If you are like me and want to have some chocolate in every bite, be sure to use the mini chocolate chips.  If you prefer the big chunk
s of chocolate, go for 6oz of regular chips.

Unless you have a nut allergy, I am pretty sure you will love these.  You don't have to be gluten free to enjoy this yummy recipe.  My son is not gluten free and he loves them.  Enjoy!

Trader Joe's  Oatmeal Chocolate Chip Cookies


  • 1/4 cup butter, softened
  • 1 1/4 tsp baking soda
  • 3/4 cup sugar
  • 3 cups Trader Joe's Rolled Oats
  • 3/4 cup brown sugar
  • 6oz mini chocolate chips
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup peanut butter
  • Optional:  1/2 cup sunflower seeds or chopped walnuts


  1. Preheat over to 350 degrees.
  2. In large bowl, use hand or stand mixer to mix sugar, brown sugar and butter and beat until crumbly and well combined.  
  3. Add eggs, vanilla and baking soda and beat until mixture looks creamy.
  4. Add peanut butter and combine well.
  5. Use hand tool to stir in oats and chocolate chips (add nuts too if desired).  
  6. Place packed teaspoon of dough on lightly greased pan about 2 inches apart and press them slightly flat with the back of the spoon.
  7. Bake 10-12mins
Lightly press the batter with back of spoon

Bake 350 degrees for 10-12 mins





Monday, January 20, 2014

5 Ways To Help Your Family Adapt to Celiac Disease

Nothing Is Going To Hold Her Back!

I would like to think that as a family, we have grown in our knowledge and acceptance of Celiac as a new member of the family.  Celiac was certainly not a wanted thing, but we have all worked hard on making this switch as easy as possible for our youngest daughter and her siblings.  Sure we've made mistakes, but that is how you learn.  If you have a child that is newly diagnosed I want to share some tips with you that have helped us cope with the change:

1.  Speak freely and often about Celiac, even the gross stuff

This is important, especially to your Celiac child and their siblings.  This is not a "hidden" disease or something to be ashamed about.  I have asked about my daughter's bowel movements every day for probably four years now, and I'm not stopping anytime soon.  I need to encourage her to share with me if she gets "glutened" and if her bowels are acting up that is a good indicator to me she probably has been.  My other kids, while probably not thrilled with those conversations, don't even flinch about it anymore.  It's been explained why we ask and they accept it because we talk about it all the time.


2.  Start Researching On Line Support

There are many, many resources on the internet such as message support boards, Facebook groups, Twitter people who only deal with Celiac and gluten free, recipe sites, Pinterest etc.  I encourage you to find the ones that speak to your family and help you.  Decide what you need most and start there.  Is it recipes?  Or do you need support from a group?  Do you want to find GF prodcuts? I promise you there is no shortage out there.  No matter if you are looking for a gluten free play doh recipe or a list of what places at an amusement park have gluten free food, you can find it on the internet!


3.  Reach Out To Your Child's Class

This might be a hard one to do.  Your instinct might tell you that the parents will ostracize your child or wonder what "gluten free" really means or if it is made up (seriously, there are people like this).  I encourage you to reach out to the other parents and see if anyone else is GF.  I did and was amazed there were FOUR total in my daughter's 2nd grade.  Since I reached out, we all support each other with GF food at parties and our kids don't feel like the odd-person out.  Your child will thank you if they find another kid with the same diet restrictions!


4.  Make Food A "Family" Thing 

One of the biggest changes we did was making all dinners gluten free and all of our cereals and breakfast foods gluten free.  My other kids still have gluten for lunch in their lunch boxes, but at home we are pretty consistent about being GF.  This is important because no matter what we serve, we know she can have some of everything on the table.  No restrictions on the table = no feeling of restriction for her at home.  My older kids don't really notice a difference.  They might not see mom's regular Chicken Parmesean, but they haven't complained about any of the GF substitutes we have made for dinner.

In addition to this, my husband does all the food shopping and now takes our Celiac girl with him.  They go through the store, he helps her read labels and she helps pick out all the things she wants to eat at home.  This is so important!!!  She is learning how to read labels, and is seeing all the choices she has, which is so empowering for her.


5.  Take The Time To Talk About Feelings

As a parent, our heart breaks when our kids are sad about being different.  We have helped her deal with this in a couple ways.  My husband and I both went gluten free too, which she loves.  GF is now the majority in the family!  We talk about when we go places and we can't have the "regular" food that everyone else does.  We pick out her portable snacks and lunches together and bring heated food that she likes.
Understand, every kid has a bad day and that's ok.  There will be days of, "It's not fair!"  We always give her room to complain or express herself and those negative emotions.  We don't stifle that frustrated feeling, but encourage her to pour it out and find ways to cope with it.

Our older kids will occasionally ask about her disease.  Will she have it forever?  Can she eat at "kids favorite restaurant"?  Will I ever get Celiac?  These are all GREAT questions, and you have to be aware as a parent that this disease will touch everyone in the family in some way.  Keep that communication open.  Talk to them about everything that happens like doctor's checkups for the Celiac kid, why you give her certain vitamins, and how the family can still take a vacation together.  Don't hold back on the reassurance and the explanations.  The more they know, the better.


No one ever wants to feel left out.  It is always hard on kids to grow into a life change.  I don't know if she quite comprehends how long a "lifetime" is, but we will be here to support her and let her know she is never alone with us.  I encourage you to watch the video below.  It is a video from Boston Children's Hospital and it features kids with Celiac talking about their feelings and their fears.  It is a powerful message for any child with Celiac disease.


Sunday, January 19, 2014

Product Review: PERDUE Gluten Free Chicken Tenders

Find these in your grocery's lunchmeat and cheese aisle

One of the hardest things I have had to replace since going gluten-free with my daughter, is chicken nuggets.  As with most seven year olds, she loved a good nugget and I loved feeding her a hot lunch whenever possible.  I have tried a few recipes, but honestly I need something sometimes that is just...fast.  I have tried some other frozen nuggets or breaded chicken, and she wasn't happy with those.

You can imagine my delight when we were walking through the refrigerated section for lunchmeats and my daughter picked up a tray of Perdue Gluten Free Chicken Tenders and asked if she could have them.  My instinct was to tell her "no", and then I noticed the Certified GF mark on the label.  It is certainly GF and that certification is a big plus for me!  I read further to check the other ingredients.  Just because something is GF, it doesn't mean that it is good for you.

These Perdue tenders are also made of all white chicken breast, have no added hormones or steroids and come from cage free chickens who eat an all vegetarian diet.  There are also no artificial ingredients!  The ingredient label was promising, but what about preparation?  I have been burned before with GF products that take forever to thaw and make.

The tenders are fully cooked and prepared and ready to heated briefly in the microwave.  I love that they are refrigerated, and not frozen.  They prepare faster and don't have the drippy breading I have found with other frozen brands.

The final test?  A taste test from my 7 year old celiac girl!  We popped in a couple tenders and heated them for just about 40 seconds before serving.  Our girl gobbled them down, declared her love for them and demanded two more!  She loves these so much, we like to heat them at home on school days and keep them in a Thermos container for her to eat at lunch.  Her friends are so jealous she gets yummy hot chicken for lunch.

The tenders were truly a great answer for our daughter.  They are healthy, delicious and easy to prepare.  If you are missing a quick breaded chicken tender for your kids or for a healthy addition to your own salad, these are the best.

Friday, January 17, 2014

Product Review: Get the Junk Out Of Your Chocolate with UNREAL

Since going gluten free, I have had to keep a special eye on my sweet tooth.  I am a bonafide chocoholic and I have to be very careful of hidden gluten in some of my former favorite chocolate treats.

Pick from your candy favorites!
While walking through Target the other day, I notice the new candy from UNREAL.  This line of candy is something that I can really get behind.  This company and a team of chefs, "unjunked" all of our favorite candy.  What did they leave out?  Corn syrup, hydrogenated oils, artificial ingredients and less sugar.  What they left in was all of the pure ingredients that you can read and understand.  Why did they leave out the junk?  Junk makes candy cheaper and longer lasting, but not better tasting.  Trust me, you will never miss it.

I loved the packaging.  I prefer a couple of bites of chocolate to a full size candy bar.  The bag I picked up had 8 mini bars of "Loaded" candy.  It was loaded with chocolate, peanuts, caramel and nougat.  The dairy is from grass-fed cows, the other ingredients have no GMO's and is all gluten free.



I grabbed the bag and brought it with me to school pickup.  The kids were thrilled to see candy for an after-school snack.  Knowing that this candy had less sugar, less calories and 4x's as much fiber made me feel pretty good.

The candy is very tasty.  Dare I say, an improvement in the taste department?  The kids loved them and are hoping that I pick up some other UNREAL candy flavors soon.  I have to say, I am truly impressed with the product.  Put it on your shopping list now, you will thank me later!

The UNREAL candy is selling on Amazon, but is much cheaper if you can find it at your local Target.


Saturday, January 11, 2014

Presenting Peyton's Fuzzy Mai Tai or PFM

Die-hard Denver Broncos fans rejoice!  The playoffs have finally reached Denver.  Exactly one year after our team was heartbroken by Baltimore, we have the chance to redeem ourselves this week against the team from my neck of the woods..the Chargers.

Let's take a moment to reflect upon sunny So Cal.  I live here, and I love the weather but miss being near my team.  I wanted to honor the team that has overcome so much this year.  After much thought and reflection, I decided to create a cocktail to honor our fearless on-field leader, Peyton F'in Manning or PFM.

The PFM cocktail is a mix of peach, rum, orange and pineapple juice.  This cocktail, like its namesake, is strong, smooth and F'n awesome.  I would recommend having at least one for every PFM touchdown, but I don't want to be responsible for alcohol poisoning.



Peyton's Fuzzy Mai Tai (PFM)

1.5oz white rum
2 oz peach nectar (recommend Kearn's)
1/3 cup orange juice
1/2 cup pineapple juice
1oz Myer's Dark Rum

In cocktail shaker, add all ingredients, except Dark Rum, over ice.  Shake vigorously and pour over fresh ice in clean glass.  Top with dark rum, add a slice of orange or peach, add straw, sit back and enjoy the game!

GO BRONCOS!!




Product Review: Betty Crocker Gluten Free Brownies

Being a newly gluten free family, I am still getting over the sticker shock of replacement gluten free goods.  I despise wasting money on inferior products, as I am sure you do.  So I have decided to occasionally review a gluten free product and give some honest feedback on how it is.  My goal is to review at least three product a month, so subscribe to the blog to keep up with reviews!


Today we were lucky enough to finally find the Betty Crocker Gluten Free Brownie mix at our store.  We have been waiting for a few months for it to be available locally.  I can normally buy traditional gluten-filled brownie mix for around $2.75/box on sale.  This particular brand and box was almost $4.49/box.  I don't mind paying for quality, so I was hopeful for a wonderful brownie.

Additional ingredients were only melted butter and a couple eggs.  The instructions called for an 8x8, 9x9 or an 11x7 pan size.  I prefer to use 9.5x13 glass dishes and decided to chance it with that.


I was a little worried when I added the eggs and butter, since the batter did not seem "wet" enough.  I also had trouble spreading the batter effectively across the entire pan.  I worked it for a couple minutes and was able to cover the pan bottom.

Batter will appear a little thicker and dry than traditional mixes

I adjusted the baking time to around 24 minutes, since my brownies would be thinner.  They certainly smelled wonderful while baking and my kids were running downstairs long before the timer went off.

Soft, chocolaty and moist 

The batter rose nicely and filled out the pan, and once it was cooled we gave it the kid taste test.  This mix passed with flying colors.  The brownies were moist, chocolaty and chewy.  Brownies are my favorite treat and I can't wait to make some hot brownie sundaes tonight.

We love them!

These brownies were delicious, easy to make and we would definitely buy them again.  I just wish they weren't so expensive and I would buy them more often!

Organic & Healthy Treats at Active Culture

You can feel good about this creamy treat!

My kids love frozen yogurt and for years our favorite place has been Velvet Yogurt in downtown San Clemente.  The girls received some wonderful news the past week and we wanted to celebrate with some delicious yogurt.  It is a good thing I had noticed they had moved across the street and had a new name too!

Velvet Yogurt is in the Active Culture Cafe in SC
Velvet Yogurt is now housed in the Active Culture Cafe and offers so much more than just their awesome yogurt.  They have a complete menu offering healthy and nutritious salads, wraps, acai bowls and breakfast too.  Everything is organic and when appropriate, is labeled gluten free, soy free, vegan or raw.  

You'll find a friendly vibe at this cafe


The girls only wanted their yogurt (who can blame them?).  The yogurt is all gluten free, and they chose flavors like birthday cake, brownie and raspberry, topped with chocolate chips, sprinkles and gummi bears. The self serve toppings are always well maintained near the register, but do be aware that there is a chance of cross contamination with the spoons if someone move one from say the brownies to the gummi bears.
Although the location changed, I am happy to say the best yogurt in town is still the best yogurt in town.



A worker passed me with a breakfast bowl for a customer and I knew I had to try it.  Filled with brown rice, black beans, cheese, eggs, salsa and avocado, it is as beautiful as it is delicious.  It is also very filling.  I had my girls help me finish it.

Freshly made and full of flavor

I was impressed with the quality of the food and the thought and care that went into the menu.  I would have liked to have seen some gluten free options for the wraps or for the burger buns.  Next time I look foward to indulging in the Hanalei Acai Bowl which includes organic granola, coconut, pineapple and bananas.

This cute shop on El Camino Real is a perfect place for a quick, but healthy bite.  The vibe is casual, happy and friendly.  There is an additional location in Laguna Beach.  Check out their menu and locations at their website. Active Culture Cafe

Friday, January 10, 2014

Shredded BBQ Pork Tacos

BBQ sauce adds zing to your tacos

A life of three kids, work and lots of extracurricular activities can sometimes leave us scrambling for dinner.  Most Sundays, my husband and I meal plan for the week.  Yes, he is awesome and a great cook to boot.  Since I am off work on Thursdays, the cooking is left up to me.

We love the ease of preparing tacos, but have fallen into a rut of the same kind of turkey meat tacos over and over again.  Looking for a new idea, I was inspired by a gift of Phil's BBQ Sauce that we received for Christmas.  Phil's BBQ is a terrific San Diego based BBQ joint that has fantastic food and amazing sauce.  I was so pleased when I learned Phil's Sauces and seasonings are all gluten-free and perfect for our family.  They started bottling their famous BBQ sauce and I am so happy they did!  The sauce penetrates the pork during the slow cooking and is a great flavor booster.  Of course, you can use any sauce you like.

Best BBQ in San Diego

This is made in the slow-cooker, which is a busy mom's best friend during the school week.  We also use the slow-cooker liners to speed clean up.  To really make this recipe a hit, try to find time to fry up the corn tortillas.  They will instantly remind you of your favorite Mexican restaurant.  Of course, moms can't always find the time so feel free to use store made if you have to.

Puffed up golden taco shells make this dish extra special

This recipe will easily feed a large family.  We have four adults and three pretty big kids and we still had leftovers.  Be sure to add some fresh salad or a side non-fat refried beans to round out the meal.  This meal was a great hit!  Even my mom, who doesn't really like shredded meats, loved it!

Enjoy!

Shredded BBQ Pork Tacos (feeds 8-10)
Prep time - 15mins
Total time - 6 hours in slow cooker
Using liners can cut down on clean up time

3lbs pork loin roast
15oz favorite BBQ sauce (use leftover sauce in bottle to add to tacos when serving)
20 corn tortillas soft (or buy premade crunchy corn tacos)
3 cups shredded lettuce
3 diced tomatoes
1 diced avocado
2 1/2 cups shredded jack/cheddar cheese
1 cup vegetable oil for frying tortillas, if not using crunchy pre-made


  • Approximately six hours before serving, place pork in slow cooker and pour the BBQ sauce over the pork.  Cover and set and low.
  • 20 minutes before serving, start making the crunchy taco shells.  Using a large saute pan with high sides, pour in enough oil to cover the bottom of pan and set over medium high heat.  Fry corn tortillas one at a time.  Each side should take about 10-20 seconds.  They are done when bubbling and a light brown.  Remove with tongs and fold in half and place on paper towels to drain.
  • When ready to serve, remove pork and use two forks to shred meat.  Place meat in bowl with cooking liquid.
  • Set out rest of ingredients in different bowls so everyone can make their tacos the way they like!
This large bowl fed four adults & three kids, with leftovers!

Sunday, January 5, 2014

Easing Back From Winter Break With GF Cinnamon Swirl Bread


My kids get three weeks off every winter.  I love it because I am able to spend so much time with them.  I hate it because we stay up late, consume too much hot chocolate and sleep in until lunchtime.  In the last week, I have attempted to dial back bedtime from 10:30pm, to a more reasonable 9pm.  This might have been more effective if I had also started getting them up earlier to. So this week they should be a complete disaster in the morning.

I did decide to go ahead an give them a reason to trot out of bed at the unseemly hour of 6:30am.  I went over to Jules Gluten Free site to find a yummy breakfast treat.  I used her GF flour blend for the first time this holiday season, and I really like it.  I was able to substitute it into one of my family's traditional Italian cookie recipes.  (which I would share, but I would have to kill you).

Since I am little low on some other ingredients, I found the recipe for Cinnamon Swirl Bread that was submitted by a reader of the blog.  Let me state, I am not a baker.  I am a decent cook, but baking is not my highest skill set.  So I was pleased when I realized how easy this one is to make.

The batter seemed too little when I made it, and I ran low on sugar.  I substituted 1/3 cup honey for 1/3 cup of the sugar for the batter, so I had enough to spread inside and on top.  It was completely fine and mixed in well.  As for the small amount of batter, it rose!  And I mean, IT ROSE!  It came out fluffy and smelled amazing.

We could not wait to taste it, and cut into it still warm for quality assurance.  The kids and I loved it, and I know for sure it won't make it through the week.  Going back to school might not be great, but they certainly have a bright spot to wake up to!
Soft inside with a sweet cinnamon sugar center

Cinnamon Swirl Bread, recipe adapted from of Jules Gluten Free blog site:
Ingredients:
  • 2 cups Jules Gluten Free AP Flour
  • 1 Tbs. baking powder
  • 1 tsp salt
  • 2/3 cup granulated sugar
  • 1/3 cup honey
  • 1 egg, slightly beaten
  • 1 cup 1% milk
  • 1/3 cup vegetable oil
Topping:
1/3 cup granulated sugar
1 Tbs ground cinnamon

Directions:
Preheat oven to 350 degrees.

In medium bowl, sift together flour, baking powder, salt and sugar.
In another mixing bowl, whisk together egg, milk, oil and honey.  Slowly stir the dry ingredients into the wet bowl and beat until smooth.
Oil a metal 9x5 pan very well and fill with half of the batter.  Sprinkle 1/2 of the cinnamon sugar mixture on top of batter.  Top with rest of batter and then top with remaining cinnamon sugar.

Bake for 50-55mins, or until toothpick comes out clean.  Cool for 20-30mins on rack and then invert on rack that is on top of half sheet pan (to prevent topping for becoming messy).

Cool for at least an hour or until completely cool.  Wrap with plastic wrap and then foil.

Saturday, January 4, 2014

Was Her Tummy Pain Something More? Discovering Celiac

When my youngest child was born, we marveled at how healthy and happy she was.  She was an extremely happy baby, and even started sleeping at six hours stretches at night by six weeks old.  We completely appreciated how blessed we were.

Perfect baby girl

Like my two older children, she suffered with constipation from the start.  It was expected and we had glycerin suppositories already stocked when we brought her home.  She didn't have terrible reflux, she didn't spit up excessively and she seemed ok.

Smile!


Later, as an older baby, I noticed her belly swollen with gas quite often.  I attributed this to the constipation and my pediatrician agreed.  We upped her consumption of veges and fruits and started using gas medicine to help her cope.

Notice her bloated belly

As a toddler, the constipation issues continued.  By now, I had brought up these issues several times with the doctors. It was usually the, "blame mom on not doing enough" talk.  Not enough water, wrong kind of juice, more fruits and veges, more fiber.  We started fiber supplements.

When she reached grade school age, our daughter was starting to get worse.  She hated fruits and most veges, because it caused more gas and pain.  The doctor diagnosed her as "slow motility".  I remarked on her exceptionally protruding belly, and he reassured me that it would be normal for her and she would most likely just "deal with it" as she got older.  He put her on Miralax, daily.

If you look close, you can see her belly protruding (in the pink shirt)

Within two years, things were getting even worse.  She would cry in pain, her stools were either impacted pebbles or gassy splattery stool that she had no control over.  At school, we had to bring a note asking the teachers to let her use the potty as soon as she asked.  Since she had the Miralax, when she had to go...she had to go!  These unexpected urgent trips were not comfortable and singled her out to the class, since everyone else had to wait until specific class times to use the restroom.

At one point, she went almost a week without defecating and we had to put her on a Miralax cleanse. That meant 12 scoops of Miralax in Gatorade over an afternoon, as we tried to liquify what was going on inside to relieve her cramping and pain.  It was as pleasant as it sounds.

This past fall, she was appearing severely backed up again, so we did another cleanse.  It didn't seem to help, and our daughter would frequently lie down in pain and want her tummy rubbed, only to push my hand away because the pressure caused her pain.  Soon after, she also developed  a bad cold that turned into pneumonia.  We were fortunate it was not a severe case, but we returned for a follow-up to make sure all was well.  Our regular pediatrician was not available and we had a nice doctor who agreed to see her that day.  When she asked how she was doing, I replied that her cough and breathing were fine, but unfortnately all of her tummy pain was still there.  The doctor perked up and asked more details about her symptoms. I held back all the gruesome details but gave a summary of her issues.  I didn't really want to hear another lecture on diet and behavior modification.
To my surprise, she seemed genuinely interested.  She inquired as to what testing had been done on her.  I thought about that for a moment, and realized my answer was, "None".

"Well, have you ever heard of Celiac?" she asked.

I had heard of Celiac, but all the information that I thought I knew dealt with chronic diarrhea and excessive reflux or spitting up.  It had never even crossed my mind.  She told that it was worth running the tests andshe ordered blood work that would take a couple weeks for answers.

I came home and immediately started researching Celiac.  I was shocked when I read the symptoms from various site.

Children's symptoms can include:

  • swollen belly
  • pain
  • constipation
  • gas
The more I read about the symptoms from other sites, the angrier I became.  To me, it was crystal clear that any child who had suffered as much pain and as many symptoms for as long as she had, should have been tested years before.  After the anger, I felt guilty.  Guilty for letting her suffer, for silently agreeing with the doctors and not demanding more and better answers for her.  Regardless of what the testing said, I was going to pursue help for her.  Finally, I felt relief.  If it was Celiac, it was easily treatable and she could be much better very quickly.  Celiac is treated by adhering to a strict gluten-free diet.  That means no wheat, no buckwheat, no barely and no oats.

A few weeks later, I got a message from the office.  "Blood test positive, set up appointment with GI doctor."  That was the entire message.  No doctor call, no counseling and no one to answer my questions.  The Celiac community became my counselors and explained what to expect next.  Many of them had suffered for years too and were eager to share information to help others.

The pediatric GI doctor was great.  He was a relief to talk to . He suggested one more modifying diet to see if symptoms eased up, and if not he would agree to do an endoscopy to try and confirm a Celiac diagnosis.  To be diagnosed, you have to have a positive blood test AND a positive biopsy showing damage to the intestines.  A month later, she was worse and we scheduled the endoscopy.

Waking up from the endoscopy
Trying to prepare kids for any surgical procedure is tough.  Mine was nervous as any child, but she tried to be brave.  We had a wonderful team work with her, and she did really good.  The doctor was able to talk with me while we were still in recovery.  He had to send out the samples to be examined by a pathologist for final diagnosis.  He was able to see that she was suffering from chronic gastritis and damage in her esophagus caused by reflux.  We also discovered that she had low iron and low vitamin D, both common with Celiac patients.  He felt confident that no matter what the final biopsy said, she needed to start a gluten-free diet right away.  Her response to it would be more important than any test result. 

We started the gluten free diet a few days later.  And yes, I mean "we".  We didn't want her to feel alone and we wanted to learn the ins and outs of the diet as soon as possible, so my husband and I went gluten free as well.  

The results?  Within three days, she stopped needing to take Miralax!  After TWO years, she was done with it after only three days.  The gas pains stopped, we stopped the fiber supplements too.  Within two weeks, her stomach was starting to flatten out.  The protruded toddler belly that used to press against her clothes, was now flat enough to have shirts that seemed almost flowy.  The best part was that now if I rubbed her belly, it didn't feel taut and it didn't hurt her anymore.  Her biopsy was negative, but her response to the diet was so great, her doctor felt sure that if he couldn't offically diagnose her now, she would most certainly develop a full-blown case later.

My daughter went through years of unnecessary pain.  I know now, that much of it could have been avoided if pediatricians had more knowledge of atypical Celiac symptoms in children.  The diagnostic criteria is very unusual since it requires both a positive blood and biopsy test.  It also requires the consumption of gluten before testing, which can be very painful for those who are either gluten sensitive or have Celiac.  With rates of 1 in 133 people, many Celiac patients don't even know they have it.  Celiac can also develop at any age, which surprised me since I thought it was diagnosed more often in babies and children.  If your child has gastrointestinal symptoms that last over a period of time, including diarrhea, constipation, gas, fatigue, cramping or reflux, I encourage you to talk to your doctor about testing for Celiac disease.  If the doctor is unconvinced, ask for a pediatric gastrointestinal doctor referral to discuss it with.  Just remember to get testing first, before starting any gluten-free diet!

For finally finding some answers and more importantly, relief for my daughter, I am very thankful.  If you are reading this blog entry because your child is suffering, I hope you find answers very soon.

Happy healthy and gluten free!