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Ginger Vieira has lived with Type 1 Diabetes and Celiac Disease for over 11 years. She holds 14 national, drug-tested powerlifting records and the Vermont state record for the female bench- press. Today, Ginger supports people with health and chronic illness challenges in her businesses, Living In Progress, as a cognitive-based life coach. She also writes about living with Type 1 Diabetes at HealthCentral. You can learn more about Ginger’s coaching, or see her powerlifting videos on YouTube.
My mother bakes the most amazing chocolate chips cookies. My brothers and father would have traded every action movie they owned just for a plate of these cookies, but I honestly never really cared for them... then I was diagnosed with Celiac Disease and was told that these cookies and everything else with gluten would now be now off limits.

An entire list of foods, I could have lived the rest of my life without, suddenly became the things I wanted and the things I felt were now actually being kept from me. My twin brother’s cinnamon swirl bread, totally boring hot dog buns, Hostess Cupcakes, my mom’s fancy whole grain bread, Triscuit crackers, and even Fig Newtons! I have never enjoyed a Fig Newton or a Triscuit cracker in my entire life, but when I was told those things were off limits, I wanted to have them.

From the age of 14, when I was diagnosed, until I was about 18 years old, I did my best to avoid gluten and follow the guidelines, but I always resented these rules, and I even cheated on occasion (I was fortunate enough to have very, very mild symptoms in response to gluten despite the damage it was doing to me inside my body, so I would eat a brownie here and a slice of pizza there). During the first few years of college, though, I really let my rules go out the window. I began eating gluten whenever I pleased. And no, I didn’t feel good.

It wasn’t until I was about 21 years old when I began to really see how deeply the way I was thinking was impacting the way I was treating my body and my health. I wasn’t eating gluten because it was hard to find other food in college. I wasn’t eating gluten because I couldn’t live without bread and pasta and chocolate cake. I was eating gluten, because I didn’t want to take responsibility for how I was treating my body. Because I didn’t want to acknowledge that the way I was feeding my body was in fact really harmful. Because I was told I couldn’t have something, and I wanted to fight it. Because deep, deep down in my head, I didn’t believe I deserved to feel good, to be healthy, and feel proud of how I treated my health.

I let my silly mind play some serious games with me. I was thinking about Celiac Disease as something telling me what I couldn’t do anymore. Something that set limits on the way I lived my life. Instead, today, I see Celiac Disease as something that gives me choices.

I can easily continue to eat gluten if I really want to. Who is really going to stop me? I am the only person who has control over the food I choose to put in my mouth.

But I choose not to. It is my choice. Gluten is not being kept from me. I am choosing to make good decisions for myself, because I deserve to be healthy, I want to be healthy, and I am healthy. This will continue to be my lifelong goal. 
 
 
By Guest Writer, Rosette Pambakian

I decided to do the gluten-free challenge, mostly to see if I could do it without complaining… if I absolutely had to. I’m not celiac, or gluten intolerant. In fact, wheat and whole grain products take up the majority of what I eat every day (I like carbs). So this definitely was a challenge for me. The upside of it is that it forced me to eat a lot more fruits and vegetables than I normally do, since I know those are safe to eat and don’t contain gluten. I replaced my morning protein bar (loaded with wheat) with a Lara bar which is gluten-free. I had a salad for lunch, and ate fish or chicken with rice and vegetables for dinner. I ate rice cakes as a snack, and cookies from Pamela’s Products when I was craving something sweet.

The only time it really felt difficult to stay on track was when I was craving dessert. Almost all desserts contain gluten – cookies, cakes, pie crust, etc. And it didn’t help that the engagement party I went to on Saturday night served the most delicious looking desserts – packed with gluten, of course. I’m not going to mention if I cheated a little or not. But what I got out of the weekend was that as long as there are great tasting gluten-free alternatives to your favorite foods available, following a gluten free diet wouldn’t be too hard to do.

 
 
 
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May 2010 was declared Celiac Awareness Month throughout the USA and Canada. To help celebrate, the GIG announced its Chef to Plate Awareness Campaign serving up Gluten-Free Awareness and reaching out to restaurants all over the country. The campaign was scheduled for the entire month of May. The response has been phenomenal! The participating restaurants span 46 states and including 2 in Canada. There are 437 restaurants total, including several major chains – Cheeseburger in Paradise, Garlic Jim’s Gourmet Pizza, Lebanese Taverna, Godfather’s Pizza, and The Melting Pot Restaurant.  There were 12,000 pieces of literature sent out for this event and potentially reached 3.9 million people.
 
Both the participating restaurants and the campaign leaders involved in are already declaring the event a success. Restaurants received increased business and many more customers asking about their gluten-free options. Even non-gluten free customers were interested in the educational material provided. One support group said, "Through this experience, our group discovered our area is very gluten-free friendly where restaurants are concerned. Seems everyday a new establishment wants to offer gluten free menus." Thank you to everyone who was involved in this campaign. There was a lot of hard work involved and because of that, gluten-free awareness has spread significantly during this month.

Please check the GIG website for a list of participating restaurants.
 
 
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Reposted with permission from www.GoDairyFree.org, written by Alisa Fleming.

Photo of Sweet Rice Cereal as posted on Living Free, by Aubree Cherie.

In honor of the Gluten-Free Challenge (sponsored by Pamela's Products and the Gluten Intolerance Group) and the Dairy-Free Challenge, I sent out a request to several of the best special diet cooks in the blogosphere to find out some of their favorite recipes that are both gluten-free and dairy-free. The mix and match selection below is intended to help you create and plan some no-fuss gluten-free / dairy-free menus.

In my opinion, the easiest way to take a food challenge or to start a free-from diet is to create your menus in advance. A lack of preparation leads to hunger, and reaching for the wrong foods. By planning some menus ahead of time, right down to the snacks, and preparing your refrigerator, the challenge can be seamless, since you are never wanting for food. Over time, the new diet becomes second nature and the need for meal planning subsides.

So avoid temptation and select some of the dairy-free recipes below to create your own menus for the Pamela’s 2-Day Gluten-Free Challenge on May 22 & 23, 2010. Oh yes, and these recipes also work wonderfully for gluten-free foodies who wish to trial the Dairy-Free Challenge.

[check out the entire menu of recipe ideas, complete with notes for beginners at www.GoDairyFree.org.
 
 
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It's windy and cold here. I hope it's warmer where you are, but in case your in the same boat, I thought I would share a yummy chocolate recipe to lift your cold day blues. Not to mention, this is another great recipe to add to your gluten-free challenge repertoire.

Alright, how about some fast, easy and delicious brownies. Yes, easy and irresistible, there's nothing like chocolate and a cup of warm tea to lift your spirits. Enjoy this tasty recipe Pamela's Irresistible Chocolate Brownies

Paula Pardini
Pamela's Products Marketing Assistant
 
 
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Guest Writer - Rachel Lincoln Sarnoff of www.EcoStiletto.com

If you think gluten-free’s just for the things you put into your body, you’re not thinking big enough. At EcoStiletto.com, we regularly feature fabulous beauty products the just happen to be gluten-free!

In keeping with the EcoStiletto philosophy, these products are eco-friendly and never, ever include ingredients found on our Big List of Things That Suck. That means they’re as safe going on your body as what you put into it—which makes sense, considering our skin absorbs 60% of what we put onto it, anyway!

ARE YOU READY FOR YOUR CLOSE-UP?

There’s day-to-day makeup, and then there’s camera ready. That’s according to all-natural makeup artist Christy Coleman, who has worked with Emmy Rossum and Marissa Miller, among others. She reminded us that just because you’re laying it on thick for the lens doesn’t mean you have to leave your eco-mindedness in the dust.

“When applying your eye shadow, use a concealer as a primer first—this will set it so that it lasts,” Christy said. Free of gluten—along with parabens, talc, mineral oil, or fragrance—Alison Raffaele Cosmetics is known world-wide for its True Concealer, a favorite of Nicole Kidman, Jennifer Lopez and Alicia Keys, that has just been reformulated with pomegranate and goji berry antioxidants in recycled and bio-degradeable packaging.

GET SPOTLESS

The British refer to them, rather charmingly, as “spots.” We call them, somewhat less charmingly, “zits.” Either way, those blackheads, whiteheads, blemishes, bumps and breakouts—which attack us at the most self-conscious stages of young adulthood, flare up during hormonal fluctuations and basically just sabotage us any time they see fit—suck.

Unfortunately, what sucks even more are the intensely harsh and harmful chemicals that go into the most widely used topical acne treatment products. Like triclosan, an antibacterial agent associated with endocrine disruption, organ-system toxicity and, ironically, skin irritation. And polyethylene, a binding and bulking agent that’s also a known organ-system toxin and skin irritant. As for parabens and fragrance—two of the biggest baddies on our Big List—there’s hardly a conventional acne wash, scrub or topical treatment that isn’t loaded with ‘em.

It just doesn’t make sense to us that clear, blemish-free, healthy skin would come from products laden with known skin and organ irritants and toxins. 

But we digress. Gluten Free Beauty founder Kristen Campbell didn’t overcome her acne problems until a diagnosis of gluten intolerance made her realize that it wasn’t just the gluten in her food, but in her hair and skin products, that was sabotaging her complexion. Her Gluten-Free Facial Moisture Serum is designed to help others who share her plight. Oil-based and pH-balanced (with no added fragrance or color of any kind), it restores elasticity and retrains skin to quit overproducing oil, which is the single best way to beat breakouts.

For more great eco-beauty, fashion, lifestyle, celebrity—and sometimes gluten-free—tips, sign-up for EcoStiletto’s free weekly newsletter and be automatically entered to win $250+ in weekly ecoswag giveaways! Next week, two subscribers will each win a $45 Gluten Free Beauty Facial Moisture Serum—get on the list!

Rachel Lincoln Sarnoff is a writer, producer and spokesperson who represents stylish, eco-friendly living. She is the founder of EcoStiletto.com and http://www.mommygreenest.com/. Rachel wrote the "L.A. Story" for the Washington Post's Sprig.com and was a reporter for http://www.treehugger.com/ and http://planetgreen.discovery.com/; her work has been featured in SELF, Women's Wear Daily and Daily Variety, among others, and she has appeared as an eco-expert on "CNN Headline News," "Access Hollywood," "Hollywood Green," "Good Day L.A." and "Living with Ed," among others. Rachel and her family reduce, reuse and recycle in Los Angeles.
 
 
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We've had a number of people ask for a menu plan. So, we've put together this delicious menu of comfort food that we hope is tasty, easy and delicious. We hope this is helpful and sparks your creative juices... enjoy!

First, don't forget to use fresh fruits and vegetables, and unprocessed meats, which are all gluten-free. 

How about a meal that starts with your favorite salad? Try mixing 2 part spinach with 1 part arugula, toss in chopped heirloom tomatoes, sliced carrots and raw grated beets (try golden beets for nice color change). Toss with your favorite dressing, or a splash of extra virgin olive oil, apple cider vinegar and a dash of sea salt – yum!

A main course that screams comfort food, and everyone will love is hearty Chicken 'n Dumplings, serve with Tuscan Style Pesto & Pine Nut Rolls, and a side of sliced apples sprinkled with cinnamon. And for a great finish, enjoy Peanut Butter & Chocolate Filled Brownie Cups.

For more recipes and ideas visit the Pamela’s Products website with more than 200 recipes. And remember, living gluten-free doesn't mean giving up on great food.

Enjoy!
 
 
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- by guest writer- Alissa Malerman is the Food Editor for The Oakland Press in Pontiac, Michigan. She is also the author of  "Suddenly Gluten Free," a blog about her experiences planning meals and cooking for her son, who has both autism and celiac disease. 

Some people get inspiration from a saying, an event or wise words from a dear friend. I got mine from a press release.

In April, I was alerted to the now ongoing Gluten-Free Challenge. As May is Celiac Awareness Month, the challenge seemed an appropriate step to promote awareness for a disease that affects so many people all over the world. In our family, it affects my 6-year-old son, who also has autism. Our family was turned upside down 3 years ago with an autism diagnosis, and thrown for another loop about 6 months later with a celiac diagnosis.

Soon after, I started chronicling our daily struggles and successes in the attempt to provide suitable meals that were gluten free, and eventually dairy free. I like to share simple, family friendly recipes on my blog Suddenly Gluten Free and hopefully provide a little inspiration to other people.

That's why I decided to take the challenge one step further. After reading about the challenge, signing up myself and checking out the testimonials on Facebook, it was clear to me that I had to take on the entire month. After all, I had been blogging for years about throwing together simple gluten-free meals. But easy for me to say when I could just grab anything off the shelf for myself! I made a pact with myself then and there to join my son and my readers for the full month to get some true understanding of the undertaking that goes along with living gluten-free.

The support from GIG and Pamela's has been wonderful. I love receiving encouraging emails and recipes every week and am actually enjoying trying all these new foods. As far as food is concerned, I really can't say I miss a thing except the convenience of not having to read every label and research where to eat. But, in the very short retrospect I have, I can say that is probably a good thing. We should all know what's in our food and be careful what to put into our bodies.

And although I've only just reached the one-week mark, I have had a rewarding experience so far and am gaining a real perspective on what I will call a lifestyle switch. For the millions with Celiac, it also is a necessary treatment for a serious disease that affects everything from their comfort level and ability to concentrate, to their immune systems and risk for life-threatening disease. I hope I can help make others more aware of that.

Here is an easy recipe I started out with on day one. It's very similar to a pulled pork recipe I often make, but I used a local, gluten-free barbecue sauce. You can make your own by mixing a half cup each of ketchup, tomato sauce, brown sugar, Worcestershire sauce and apple cider vinegar with 1/4 cup each of water and fruit juice (such as orange or pineapple). Season with paprika, salt, pepper and cumin for some smokiness.

Pulled Chicken Sandwiches
2-3 whole chicken breasts, cut into large chunks
1 jar Hot Rod Bob's or gluten-free brand barbecue sauce (original or thick and spicy)
1/2 onion, cut into thin strips
2 teaspoons olive oil

Drizzle olive oil in large skillet. Cook chicken in oil, then transfer to large slow cooker. Coat with jar of sauce, adding water if necessary so chicken is all exposed to sauce (I put a little in the jar and shook it up, then poured into cooker). Add onions, cover and cook on low for 4-5 hours. About 30 minutes before finished, take chicken out of sauce and pull apart with two forks. Simmer until pulled chicken soaks up more sauce. Let cool and spoon onto desired bread or tortillas.
 
 
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Happy Mother’s Day!
- by Guest Blogger Cynthia Kupper of the GIG

What better way to show Mom that you care, than to throw her a tea party? Don't fret, a tea party need not be difficult and can be so much fun. It is a party of appetizers, mini – everything – with fancy presentations.

The first place to start is with some friends. Gather your friends, invite your favorite Moms and with a little planning, you'll all have a wonderful day.

Mother’s Day Tea Party Menu
- Red rice salad stuffed cucumber cups (recipe below)
- Tea sandwiches with cream cheese, tomato and basil (great with Pamela's Amazing Bread or Mulit-Sprout Bread). Cut bread slices using cookie cutters into fun shapes. Lay out on cookie sheet. Lightly brush with melted garlic butter and toast until golden under broiler. Flip and toast second side. Cool and assemble.)
- Small scones with lemon curd, strawberry cream cheese, honey butter
- Dessert platter with Pamela’s biscotti and cheesecakes
- Tea and sparkling fruit cider

Create an edible centerpiece with a fresh pineapple. Put flowers into the top amongst the leaves. Spear cheese cubes, bite-sized vegetables, fruit, gherkin pickles and olives with toothpicks. Then poke your edible, decorated toothpicks into the pineapple. Surround the base of the pineapple with more flowers.

Red Rice Salad with Apples, Dried Cherries and Blue Cheese Crumbles
The Salad:
1/4 pound long grain white rice or brown rice
1/4 pound red rice
3/4 cups Granny Smith apples, diced
juice from 1/4 lemon
2/3 cup dried cherries
1/2 cup toasted walnuts
2 tablespoons red onion, small dice 
1/2  tablespoon fresh mint, chopped
1/2 tablespoon scallions, sliced thin
2 ounces crumbled blue cheese (check to make sure it's gluten-free, a crumbly goat cheese would work as a tasty alternative) 

The Vinaigrette:
2  tablespoons red wine vinegar
2  tablespoons extra virgin olive oil
1-3/4 teaspoons sugar

Cook white and red rice according to package directions, cool immediately. Core and dice apples then toss with lemon juice. Drain lemon juice and combine apples with both rice varieties. Combine remaining ingredients (except vinaigrette and blue cheese) and mix well. Pour vinegar in a non-reactive bowl and slowly drizzle in olive oil while whisking continuously. Add mustard and sugar, then continue to whisk until the vinaigrette emulsifies. Add vinaigrette to salad and mix well. Serve chilled topped with crumbled cheese.

Score cucumber with a fork down the length. Cut into 1-1/2-inch sections. Carefully scoop out part of the center, leaving enough to make a bottom. Fill with chilled rice and top with crumbled cheese.
 
 
It is so nice to get feedback from all our customers on their favorite Pamela's Products! So many of you are enjoying the cornbread and the cheesecakes and coffee cakes and are thankful to be able to eat coffee cake once again!

We are working on some yummy non-dairy cornbread and chocolate cake recipes so you will have to keep checking the Gluten-Free Challenge website for updates. Or better yet, sign up for the Gluten-Free Challenge!

Which leads me to my next point… there are so many things you can make with one simple bag of  Pamela's Gluten-Free Bread Mix. 
Check out  just a few of the many recipes that you can make.

Even if you are not gluten-free, try it, you might just like it!

You'll be pleasantly surprised at how great this food is and that you are not missing out! At least that's our hope. Our goal, of course, with the Gluten-Free Challenge, is to get everyone at the table. Gluten consumers and gluten-free alike, enjoying food together. So, go ahead try something new today.

Paula Pardini
Pamela's Products Marketing Assistant