#so i sometimes sneak a bite or two of something with gluten in it

[sortaanalyticoptimisticstudent]

Today was a fun reminder that I can't really have gluten

[platitvdes]

BASIC INFORMATION

FULL NAME: edward michael kaspbrak

NICKNAME(S): eddie, eds, spaghetti head, eddie spaghetti, spagheds, etc. by the losers/party. also wheezy, “sissy little queer boy,” and uh a bunch of other… more aggressive things by non–partylosers according to the book thanks a lot steve (king, not harrington)

AGE: eighteen

DATE OF BIRTH: september 3, 1976

HOMETOWN: derry, maine

CURRENT LOCATION: derry, maine

ETHNICITY: he white

NATIONALITY: americano

GENDER: cis male

PRONOUNS: he/him/his

ORIENTATION: het thanks!!!!! just kidding he’s a homoromantic homosexual

RELIGION: a good christian boiy. he was raised methodist. what is he really? who knows. fighting a giant clown monster demon thing makes you really question a lot about religion and he’s not willing to go too deep into it

POLITICAL AFFILIATION: left-leaning, but very moderately so, mostly influenced by his friends and also by the fact that maine has been a blue state pretty much for the entire time he’s been old enough to think about these things. his mom’s a democrat solely because she lives off the welfare system ( and because she finds bill clinton incredibly charming and charismatic ); otherwise she’d definitely be a republican

OCCUPATION: student, a sad small gay

LIVING ARRANGEMENTS: he lives with his momma in a very toxic environment also his mom is lowkey a hoarder it’s not so bad that he’s embarrassed to invite people over but like she’s a hoarder

LANGUAGE(S) SPOKEN: english and…. english

ACCENT: um idk a maine accent

PHYSICAL APPEARANCE

FACE CLAIM: timothée chalamet

HAIR COLOUR: dark brown

EYE COLOUR: hazel—sometimes more green, sometimes more brown, sometimes more weirdly gold-ish; depends on the day and lighting

HEIGHT: five feet, eight inches.

WEIGHT: one-hundred twenty-two pounds.

BUILD: skinny af and long-limbed ( for his stature ). not crazy short anymore, but still below average height

TATTOOS: LMAO

PIERCINGS: y’all. pls

CLOTHING STYLE: from my head canons, bc i’m too lazy to rewrite it: eddie often looks like he’s stepped out of the pages of a ralph lauren catalogue not because he is stylish or fashionable at all—he isn’t—but because he wears a lot of polos and shorts, though he doesn’t fill them out nearly as well as the ralph lauren models do. Especially pastel polos. he also frequently wears your good ol’ graphic tee and jeans combo, because you can’t go wrong there, right?

USUAL EXPRESSION: concerned tbh

DISTINGUISHING CHARACTERISTICS: slightly doe-eyed, extremely doe-bodied, a preppy haircut, an inhaler in hand, and also he’s probably getting squeaky-voiced about something and/or visibly shaking. like a chihuahua.

HEALTH

PHYSICAL AILMENTS: technically? none

NEUROLOGICAL CONDITIONS: LORDY okay so the number one most important one is munchausen syndrome and hypochondria courtesy of being the proxy of his mom’s munchausen by proxy; severe anxiety (including generalized anxiety disorder, panic disorder, and social anxiety disorder); clinical depression; and, finally, i believe the medical term for it is “FOMO"

ALLERGIES: supposedly pollen, animal dander, insect bites/stings, dust, latex, mold, wool, and, like, a bunch of other shit. he does actually have some allergies, especially to pollen/animal dander/dust, that aren’t super severe and therefore don’t necessarily present typical allergy symptoms and contribute to his constant feelings of general illness and malaise that heighten the aforementioned hypochondria. he also is actually allergic to latex. womp womp

SLEEPING HABITS: not the best but not the worst—eddie falls asleep early enough and wakes early enough, especially when left to his own devices, but he’ll often stay up later just to be in the group chat because of the aforementioned FOMO and also because richie will usually show up at his house and they’ll just talk for a while. but even then tbh he has a hard time staying up later than like 1 or 2, and even on the weekends he’ll wake up pretty early. so……… all this adds up to having ambitions of getting a good amount of sleep, not getting Terrible amounts of sleep, but also not getting Enough sleep.

EATING HABITS: you would think he would have some special diet and maybe in 2018 he would be raised eating nothing but kale and granola and gluten free shit but bitch it’s 1994 eddie eats hella processed foods

EXERCISE HABITS: that’s cute idk he gets exercise from running from bullies and riding his bike w his friends although they don’t do that as much anymore now that people have cars

EMOTIONAL STABILITY: 1 probably eddie is always on the verge of a nervous breakdown. in actuality he’s probably around a 7, which is much higher than you might think; as much as he is indeed constantly on the verge of a nervous breakdown, he’s done a pretty good job of pushing down literally everything into a well so deep that most people, including himself, can’t really tell what’s wrong or what’s going on, and it’s been that way for a long, long time. or anyway, repression is the only version of emotional stability he’s learned to manage and maintain, which probably doesn’t actually count as very stable, so who knows, maybe he’s a 3.

SOCIABILITY: not as introverted as one might think; he’s definitely an introvert and needs some time alone to recharge, but in general, he prefers being around his friends to not being around them and will go out of his way to be with the people he’s closest to

BODY TEMPERATURE: runs cold, typically, which also means he gets cold easily, which sucks when you live in fucking maine

ADDICTIONS: none

DRUG USE: a seasoned pill popper of all kinds of vitamins and various placebos. he’s also on like 35 different mental health related medications. i know this isn’t what you were looking for but this is eddie kaspbrak

ALCOHOL USE: fam, come on

PERSONALITY

LABEL: “the little nervous one,” according to me upon my first watch of IT (2017); the crepehanger

POSITIVE TRAITS: loyal, feisty, energetic, brave

NEGATIVE TRAITS: defeatist, anxious, rambling, hypocritical

GOALS/DESIRES: to overcome his biggest fears, mainly—which means to be able to leave derry ( and his mother ) behind; to accept that he is not some sickly boy in need of protecting; to feel comfortable in his own skin.

FEARS: disease, death, abandonment, intense feelings of any kind honestly, his sexuality, exposure of said sexuality, change, his mom, disappointing his mom, independence, failure

HOBBIES: comics, movies, spending fucking HOURS reading medical websites and learning that all roads lead to cancer, hanging out with The Gang™, annoying his friends, lecturing his friends, sneaking out of his house, super mario bros, is candy a hobby? it is now, not dungeons and dragons ‘cause he’s not a fuckin nerd

HABITS: nail biting, compulsive timekeeping, pencil chewing tbh but only at Home, ice chewing also…..it’s super bad for your teeth but man does he love it……., assuming death lurks around every corner and shouting at everyone else about it

FAVOURITES

WEATHER: he likes a sunny day in weather that is slightly crisp, like late september, bc he has seasonal allergies

COLOUR: blu. particularly a good royal blue. sometimes sky blue if he’s feeling festive

MUSIC: pop music mostly…………. he loves a diva. he is a Loud whitney houston stan but he keeps his madonna love much closer to the vest

MOVIES: comedies definitely. he doesn’t care much for movies that are like, cinematically renowned and artsy or whatever. he’s here for something stupid that’ll make him laugh. he really likes dumb and dumber, embarrassingly enough. he also loves bill & ted. it’s his favorite movie. good ol wholesome fun, there.

SPORT: tennis obviously

BEVERAGE: an arnold palmer he’s really wildin out here

FOOD: honestly? a fuckin ice cream sundae

ANIMAL: penguins they’re gay and they mate for life

FAMILY

FATHER: frank kaspbrak. he died of cancer when eddie was a wee bab ( he was five so not actually a wee bab, but wee enough )

MOTHER: sonia kaspbrak, a devil woman

SIBLING(S): none

PET(S): he had a goldfish named arnold once that’s it

FAMILY’S FINANCIAL STATUS: lower middle class. his mom doesn’t work and lives solely off disability checks and the like, but they never seem to be for lack of money for eddie’s extensive medical care or, like, food or shelter.

EXTRA

ZODIAC SIGN: virgo binch

MBTI: ISFJ ( the defender )

ENNEAGRAM: type 6 ( the loyalist ), but actually he’s a type 6 with a type 5 wing that’s almost balanced, which, hilariously, is also called the defender

TEMPERAMENT: melancholic

HOGWARTS HOUSE: GRYFFINDOR FIGHT ME

MORAL ALIGNMENT: lawful good

PRIMARY VICE: envy

PRIMARY VIRTUE: charity

ELEMENT: earth

[consulting-celiac-in-the-tardis]

9 Ways You Can See My Invisible Illness, Celiac Disease

New blog post! As I've shared before, one of the hardest parts of living with an invisible illness is that you look "normal" - but your body isn't. Last month, I wrote about how people can "see" my invisible illness of fibromyalgia. However, I also have celiac disease...and, people may not realize that there are way more visible "signs" of celiac disease than a gluten free diet. 

So, today, I'm sharing the visible quirks and eccentricities that reflect my chronic illness of celiac disease - from my dates' improved dental hygiene to my gluten free swag!

1. My obsession with food labels.

I'm that girl: the girl who takes seven minutes to choose a new brand of cereal to add to her grocery cart. Sure, my dedication to finding the perfect gluten free product to try is partly because I'm a foodie. However, when you have celiac disease, you also need to pay way more attention to food labels than the average American. 

Why? Well, obviously we need to make sure a product is gluten free. However, people with celiac disease also need a cross-contamination-free diet. This means sometimes we need to get out our magnifying glass (joke) or even our phones to do a quick Google search (not a joke) to make sure a "gluten free" product really is just that. (Cough cough, the gluten free Cheerios controversy...)

2. My "clean before you kiss" rule.

It's awkward. It's embarrassing. But it's also a fact: I can get glutened from being kissed by someone who recently ate gluten. When I was with my first boyfriend, I sometimes let my strict "no kissing before brushing" rule slip...but when I started feeling like a zombie, I knew that cross contamination was killing the mood (and me). 

Picking a gluten free dinner solves that problem too!

Now, I try to joke, "Fun fact: I can get glutened by a kiss, so all my dates need to brush their teeth first!" early on into a first date. I used to be self-conscious and worried that guys would think my request was too "high maintenance" to deal with. Two relationships later, though, and I know that people who really care don't mind clicking "pause" on romance to brush their teeth. As I always tell my dates: "Your dentist will thank me!" 

And, let's be honest. Only being able to kiss with minty fresh breath isn't a bad deal! 

3. The restaurant dinners where I just watch my friends eat. 

A few weeks ago, one of the other girls in my MFA program had a birthday, and she invited everyone out to dinner at a local bar at the last minute. Honestly, I didn't really feel like going to a restaurant with zero gluten free options and watching people eat. However, I drove myself across town anyway, knowing that a social break from lesson planning would do me good. And you know what? I had a blast.

Like this post? Then tweet me some love by clicking here: "This #glutenfree gal shares 9 ways you can see my #invisibleillness #celiacdisease - besides my #glutenfreediet! http://bit.ly/2zuUawT"

I talked and joked and goofed around with some new friends as they devoured freshly baked bread dipped in balsamic and olive oil, pasta alfredo and burgers. Most likely, the other customers - if not the waitstaff - wondered why I didn't order any food of my own. But, as one hour and then two hours passed, I didn't mind being the odd one out. 

Friends > food

So, the next time you see someone just watching others eat, maybe there's more to the story than a picky or disordered eater. Maybe they're a celiac or food allergy warrior feeding on socialization instead of food.

4. My insecurity with showing my stomach.

I’ve never been a fan of crop tops, but my self consciousness about my stomach has definitely increased since my celiac diagnosis. Suddenly, I had random bouts of bloating, constipation and other not-so-attractive tummy troubles. In the four years since celiac entered my life, I’ve definitely improved my gut health and overall body image. When boyfriends have asked why I rarely show my stomach, though, celiac is usually my first answer.

5. All the snacks in my bag!

Beyoncé may have hot sauce in her bag, but this celiac always has way more snacks than that. One of the biggest challenges of living with celiac disease is not being able to grab a bite no matter where you are - especially if you're living in a small town with limited gluten free options like mine. 

One of my favorites!

So, whether I'm leaving the house for an adventurous day trip or an hour of errands, I typically have at least one bar (usually one of my favorite Health Warrior bars) in my purse. Let's just say that if you're ever in dire need of a snack, having a celiac best friend can come in handy

6. The questions I ask every chef or friend bringing me a meal.

What people often don’t understand is that celiac disease is much more complicated than just eating gluten free. As I’ve shared before, if you cut up one piece of bread into 7,300 pieces, just one of those tiny pieces can sicken and cause dangerous intestinal damage in celiacs like me. So, as much as I appreciate it when friends bring me a gluten free treat, I can’t enjoy it without asking about how they cooked it or what exact ingredients were used.

When I’m eating out, I need to ask the chef the same questions - even if the restaurant has a "gluten free" menu. Some restaurants are awesome in that their gluten free options really are gluten and cross contamination free. But I've been told that “gluten free” fries were made in the same fryer as breaded chicken or that the “gluten free” pasta was cooked in the same water as regular pasta too often to assume that gluten free means celiac safe.

To the customers or waiters who don't know me and my medical history, I may seem high-maintenance or picky. Really, though, I'm just doing whatever I need to do to eat safely with celiac disease.

7. My freezer, filled to the brim.

We all have those days where we just need some quick, easy comfort food. When you have celiac disease, food allergies or other dietary limitations, though, you can’t just pull into any restaurant or grab a random freezer dinner from your local grocery store.

Like this post? Then tweet me some love by clicking here: "This #glutenfree gal shares 9 ways you can see my #invisibleillness #celiacdisease - besides my #glutenfreediet! http://bit.ly/2zuUawT"

So, when I do have time to cook or blend up some delish smoothies, I make enough for a family of four and store leftovers in my freezer for emergencies. Add in some of my favorite gluten free breads, tortillas, pre-cooked grains like rice and quinoa and frozen fruits and veggies, and the freezer is my secret weapon to eating gluten free and healthy during super busy days! 

8. The days I feel and look like a zombie.

Even four years after my celiac disease diagnosis, I still make mistakes. For instance, last year, I realized that a probiotic I had been using had changed its formula and now contains traces of wheat. (Luckily, there are plenty of gluten free probiotic options, this this one). 

And even when people do everything right, celiac complications can sneak up on them. What do I mean? Well, I can tolerate small amounts of gluten free oats, but if I eat an entire (gluten free) oat-based protein bar or a few handfuls of gluten free oat-based granola, my body goes into zombie mode (complete with brain fog and 24/7 fatigue). Meanwhile, sometimes my stomach will decide to freak out for no reason at all. What does all of this mean? If the celiac in your life looks a little worse for wear, sure, they could have a cold...but it might be their invisible illness acting up, too. 

9. My gluten free swag.

As challenging as living with an invisible illness like celiac disease can be, invisible illnesses can have a few benefits. Which is (arguably) the biggest? You can choose when (or if!) you reveal your chronic disease to the world. 

Personally, I wear my celiac diaease diagnosis on my sleeve...sometimes literally. I have several shirts related to celiac disease or gluten free food. My backpack is decked out with gluten free buttons. Even my computer rocks stickers about my favorite gluten free brands. 

Why do I do this? First of all, it can make the “celiac conversation” with new people a little less awkward. Instead of my gluten free diet sounding like a secret being suddenly revealed, people usually nod and say something like, “I guessed as much by your backpack.” or “I read that in the blog post linked to your Facebook page.” 

Even more importantly, I rock gluten free swag to show that celiac disease is a part of who I am...and that’s it. It’s not my total identity. It’s not the end of the world or a culinary death sentence. And it’s not going to stop me from chasing my dreams and enjoying a lot of the “normal” activities every other 20-something enjoys. 

What Everyone Should Know About Celiac Disease

Much like fibromyalgia, celiac disease and its symptoms are often invisible to the naked eye. In fact, in light of the recent gluten free fad, you can't even consider a request for a gluten free menu or a gluten free option at a work function automatic indications of celiac disease or gluten intolerance. 

However, there are several ways you can “see” your loved one or friend’s celiac disease diagnosis...and the more you can recognize the small and large ways that celiac disease impacts their lives, the more you can empathize with their struggles and offer support when they need it.

Like this post? Then tweet me some love by clicking here: "This #glutenfree gal shares 9 ways you can see my #invisibleillness #celiacdisease - besides my #glutenfreediet! http://bit.ly/2zuUawT"

Celiac disease may be an invisible illness - but it doesn’t have to be an invisible or overlooked issue in the general public. And every time you help spread celiac awareness or support someone with celiac disease, you are part of the movement to make celiac disease just as visible as it is life-changing. 

No questions today - just tell me your thoughts in the comments below! 

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[bubblesweets6-blog]

Whole Wheat Linguine with Spinach Herb Pesto

Home › Recipes › Pasta › Whole Wheat Linguine with Spinach Herb Pesto

This post may contain affiliate links. Please read my disclosure.

This Whole Wheat Linguine with Spinach Herb Pesto is a quick and easy dinner recipe that comes together in 30 minutes. Every bite is bursting with flavor!

Pesto and creamy sauces are two of my husband’s favorite pasta toppings.

I actually love pesto too: there is something so satisfying about the fresh herbs and luscious mouthfeel of pesto when compared to marinara sauce. But, I consider it more of a guilty pleasure because normally pesto is loaded with tons of oil, cheese, and fat – which makes it a less healthy alternative to marinara sauce.

While you can sometimes substitute other greens (kale, spinach, etc.) for some of the fat, I’ve never quite found a recipe that tastes perfect. A recipe that tastes just like the original pesto, but with more nutrition, and has less than half the calories of the original – until now.

This is a wonderful recipe for spring (thank you, CookingLight!). The pesto is lightened up with the addition of spinach, almonds and a bunch of fresh herbs.

The herbs were so aromatic, they filled up our house with the most wonderful smell!

The sauce is thick, almost an emerald green, and still has that richness of a traditional pesto. It coats the linguine so that every bite is super tasty. I followed the CookingLight recipe, except that I substituted whole wheat linguine for regular, used less olive oil, added chopped tomatoes, and used more spinach and garlic – which gave this an even more earthy flavor.

How to Make Whole Wheat Linguine with Spinach Herb Pesto – Step by Step

Place spinach in a microwave-safe bowl; cover bowl with plastic wrap. Microwave at HIGH 2 minutes or until spinach wilts. Remove plastic wrap; cool slightly.

Place spinach, almonds, and next 5 ingredients (through garlic) in a food processor. Process until chopped.

Add broth, juice, and salt; pulse 5 times. With processor on, slowly pour oil through food chute; process until well blended. Scrape into a bowl; stir in half of cheese. Cover with plastic wrap.

Cook pasta according to package directions.

As soon as the pasta is done, toss pasta with 1/2 cup pesto. Arrange about 1 1/2 cups pasta mixture on each of ; top each serving with 2 tablespoons remaining pesto, diced tomatoes, and 1 1/2 teaspoons remaining cheese.

Can this linguine with spinach herb pesto be an easy weeknight meal?

Absolutely! This is definitely going to become a weeknight staple in our house because it is easy to make and ready in under 30 minutes. It’s filling and satisfying, and it’s a great way to sneak in extra veggies into your diet. It’s especially great for picky kids who may not want to eat spinach whole – but will totally love it in this pesto! It’s a family-friendly dinner that you can feel great about eating.

Is pasta with pesto healthy?

Traditionally, pasta isn’t often thought of as a healthy meal because it’s high in calories and refined grains. But this dish is packed with whole grains, fiber, and each serving has only 325 calories! If you want to make this recipe even healthier and gluten-free, you can use a lentil or chickpea based pasta (like this chickpea linguine). This is also a great dish to get some extra veggies in your meal! You can also make this a vegan dish by omitting the cheese.

Can you freeze spinach pesto?

Pesto freezes really well, and it’s a good idea to freeze fresh pesto in the spring and summer (when herbs are the most aromatic) so you can have it on hand all year long. To freeze small amounts of pesto, put spoonfuls into ice trays. Once frozen, transfer the pesto cubes to freezer bags. These are perfect to use as flavor-enhancers in salad dressings, soups, or even to mix into a bowl of rice or pasta. To freeze large batches of pesto, transfer to a freezer storage container, cover the top with a thin layer of olive oil, then seal. Having larger batches on hand works perfectly for those times when you want to throw dinner together quickly.

Top tips for making Whole Wheat Linguine with Spinach Herb Pesto

When cooking the pasta, add it to salted, boiling water.

Cook the pasta al dente and don’t rinse it after you drain it.

If you have any left over pesto, keep in in a sealable glass jar and top it up with olive oil to keep it fresh.

Wash your herbs well before making the pesto.

Pesto freezes really well! Just portion it in ice cubes!

Check out these recipes for more healthy pasta dishes

If you have tried this Whole Wheat Linguine with Spinach Herb Pesto recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

Whole Wheat Linguine with Spinach Herb Pesto is a quick and easy dinner recipe that comes together in about 30 minutes! It’s a delicious way to sneak some extra veggies in, too!

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Cuisine: Italian

Servings: 4 servings

Calories: 325kcal

Author: Anjali Shah

6 ounces fresh baby spinach

1/4 cup slivered blanched almonds

1/4 cup fresh basil leaves

2 teaspoons chopped fresh oregano

1 teaspoon chopped fresh thyme

1/4 teaspoon ground black pepper

2 large garlic cloves chopped

2 tablespoons organic vegetable broth

2 teaspoons fresh lemon juice

1/4 teaspoon salt

1 tablespoon extra virgin olive oil

1 ounce Parmigiano-Reggiano cheese grated and divided (about 1/4 cup)

8 ounces uncooked whole wheat linguine

Diced tomatoes optional

Place spinach in a microwave-safe bowl; cover bowl with plastic wrap. Microwave at HIGH 2 minutes or until spinach wilts. Remove plastic wrap; cool slightly.

Place spinach, almonds, and next 5 ingredients (through garlic) in a food processor. Process until chopped.

Add broth, juice, and salt; pulse 5 times. With processor on, slowly pour oil through food chute; process until well blended. Scrape into a bowl; stir in half of cheese. Cover with plastic wrap.

Cook pasta according to package directions.

As soon as the pasta is done, toss pasta with 1/2 cup pesto. Arrange about 1 1/2 cups pasta mixture on each of ; top each serving with 2 tablespoons remaining pesto, diced tomatoes, and 1 1/2 teaspoons remaining cheese.

Top tips for making Whole Wheat Linguine with Spinach Herb Pesto

When cooking the pasta, add it to salted, boiling water.

Cook the pasta al dente and don’t rinse it after you drain it. 

If you have any left over pesto, keep in in a sealable glass jar and top it up with olive oil to keep it fresh.

Wash your herbs well before making the pesto.

Pesto freezes really well! Just portion it in ice cubes!

Adapted from CookingLight 

Calories: 325kcal | Carbohydrates: 48g | Protein: 12.9g | Fat: 9.7g | Sodium: 327mg | Fiber: 8.3g

Source: https://pickyeaterblog.com/whole-wheat-linguine-with-spinach-herb-pesto/

[liquoronion0-blog]

Reuben Foldovers

My Aunt Freda loved Sandwiches!  I am a bit like her in that respect, I love Sandwiches too.  I have never really found a sandwich I didn't like. Admittedly I like some more than others and I do have my favourites, Reuben Sandwiches being one of them . . .  hot pastrami, layered with sauerkraut, cheese and Thousand Island dressing, between two slices of good rye bread . . .  what's not to love!  

As soon as I saw the products in my latest Degustabox I knew I wanted to use the  Deli Kitchen Brioche Folded Flatbreads to create a tasty recipe.  They just looked so tasty.  Brioche??  Hello!  Flatbread??? Double Hello!

Every month I am the lucky recipient of a Degustabox.  Once a month, around the middle of the month, I am sent one of these lovely boxes which contain a delicious assortment of all things foodie.  I just love these boxes. Opening each one is tiny a bit like opening a Christmas gift. Always a surprise, and always filled with things that pique my interest and desire to try. Degustabox is a monthly foodie subscription service that sends out a range of 10 to 15 specially selected foodie products. 

There's always a great mix of new products that I haven't tried before, as well as plenty of treats from more established brands. Quite often you will have the opportunity to try  new products before they arrive in the shops, so it can be a bit of a sneak peak! Each Degustabox costs only £12.99, delivery costs are included in the price, and there is no fixed contract involved - you can cancel at any time. I love getting these boxes! In my opinion, they are great value for money spent.  

One thing I also enjoy the challenge each month is creating a recipe using at least one of the products included in the box. Sometimes they immediately jump out at me, and sometimes I need to chew them a bit in my head. When I saw the products in the February box I knew exactly what I wanted to do.

First let me tell you about the February Box, which was called the Degusta & Chill box!

Orangina, with its unmistakable orange flavour, oft sparkle and real citrus pulp, makes the perfect refreshing drink. It is both delicious on its own with ice and a slice of orange, or as a mixer in mocktails and cocktails.

SNAFFLING PIG Pork Crackling Low & Slow BBQ/Perfectly Salted 2 X £0.75

If something is worth doing, it's worth doing piggin' right. That's why we always set out to make the finest, most awesome flavoured pork crackling possible.  Winner of 9 Great Taste Awards, their premium cuts of pork are double-cooked and bursting with flavour.

CHOC CHICK Quinoa Pops & Plantain Bites 2 X £1.85

Choc Chick's delicious new vegan treats combine the wholegrain goodness of quinoa and tropical loveliness of plantain with the finest Ecuadorian single origin organic cacao. Dairy and gluten free, with 50% less sugar than your average chocolates, these new Quinoa Pops and Plantain Bites are the perfect guilt free indulgence.

CLEARSPRING Organic Seaveg Crispies Turmeric Multi-pack.  1 X £2.59

Clearspring's Organic Seaveg Crispies Turmeric are a light, delicious toasted nori sea vegetable snack, made with just four simple ingredients They're baked for just a few seconds to create their unique and moreish flavour.  They are gluten free, vegan, high in fibre and contain only 18 calories per bag.

BEBETO Watermelon Jelly Gums 2 X £0.50

Bebeto Watermelon is their biggest selling pack in the UK with over 3m sold in 2018. 

SACLA Reduced Fat Basil Pesto 1 X £2.59

Sacla new Reduced Fat Pesto has 30% less fat than Classic Pesto and no added sugar or salt. The healthiest Pesto replaces cheese with tofu making it suitable for Vegans also. What's not to love?

Explore the possibilities - pasta made from plant based protein and fibre which is easy to prepare, colourful and simply delicious. Just add your favourite vegetables or sauce so the entire family can enjoy! Organic, vegan and naturally gluten free! 

Our milk is yummy, clean, and healthy. Produced using Red Tractor approved milk to enforce excellent standards of farming and preparation, the range is 100% traceable and packed in British factories for freshest taste and longer shelf life.  Available at Morrison's stores nationwide.

Deli Kitchen wants to inspire consumers to branch out from the traditional lunch options of sliced sandwiches and salads and try their new range inspired by breads from across the globe. This brioche folded flatbread is a rich, melt in the mouth flatbread. Perfect for burgers or with griddled steak and gooey cheese.

And as you know this was the product I decided to highlight by creating a recipe that I could use some of them in.

Reuben Foldovers.  Quick and easy to make, and oh so delicious! 

These brioche flatbreads are oh so delicious!  Soft and rich and perfect for a hot sandwich such as this!

I buy my Pastrami at Costco.  Its just perfect . . .  thin slices, edges coated with spicy black pepper . . .

I use Jarlesburg cheese slices, which is a type of Swiss cheese.  It melts beautifully and has a lovely flavour which goes well with the saltiness and spiciness of the pastrami . . .

Sauerkraut adds a lovely level of flavour . . .  slightly sour and tangy.  I adore sauerkraut.  I can eat it right out of the jar with a fork. Love it to bits. 

Then of course there is the Thousand Island Dressing.  It add a levely of rich and creamy tang which goes very well with everything else.

You can use any ready-made variety you like.  Hellman's is good  . . .

I make my own using mayo (3/4 cup), tomato ketchup (3 TBS), 2 TBS sweet pickle relish, 1 TBS lemon juice (or white vinegar) and some seasoning. (I use seasoning salt.)  Easy peasy.

Altogether this is one fabulous sandwich that is quick to put together and makes a nice lunch or light supper.  I served some potato chips on the side.

Yield: 6Author: Marie RaynerPrint Recipe

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Reuben Foldovers

Pastrami, sauerkraut, Jarlesburg cheese and Thousand Island Dressing all tucked into a tasty Deli Kitchen Brioche Folded Flat Bread.  What's not to love!

ingredients:

1 package of Deli Kitchen Brioche Folded Flat Breads (6 in a pack)

60g Thousand Island Salad Dressing

1 pound thinly sliced Pastrami

6 heaped dessertspoons of sauerkraut, well drained

6 slices slices Jarlesburg cheese (Swiss style cheese)

softened butter

parsley flakes

instructions:

Preheat the oven to 180*C/350*F/ gas mark 4.  Have ready a shallow baking dish large enough to hold all the flatbreads in one layer.

Divide the sliced pastrami between the flatbreads, tucking it into the folds.  Layer on the sauerkraut and  cheese slices (folded in half diagonally).  Drizzle on some Thousand Island dressing.

Place the foldovers into the baking dish in a single layer.  Brush the top of each with some softened butter and sprinkle with some parsley flakes.  Cover the dish with some aluminium foil

Bake in the preheated oven for 10 to 15 minutes, until everything is heated through and the cheese has melted.  Serve hot.

Now THATS what I call a tasty mouthful!

Many thanks to Degustabox UK for sending me this box. I have to say I really look forward to getting my box each month. There are always lots of things in it to enjoy and new products to try out. I highly recommend. You can also tailor the boxes to your own likes and dislikes by filling in your own Taste Profile.  If you like the sound of this box, why not sign up now! I find them to be really good value for money spent and I really enjoy trying out new products that I have not tried before.   Included is also a detailed information card  which tells you all about each product included, and other extras such as recipes, etc.  

   So, that was the February Degustabox - a nice selection of products as always. We loved it. The price of each Degustabox is £12.99 (including delivery). To order your box, visit www.degustabox.com

Note - Although I was sent a box free of charge any and all opinions are my own.

Bon appetit!  Source: https://theenglishkitchen.blogspot.com/2019/03/reuben-foldovers.html

[consulting-celiac-in-the-tardis]

Why My Diet is More Diverse As a Gluten Free Celiac

New blog post! Even though it's been four years since my celiac diagnosis, one question always seems to pop up when I meet someone new. Something like: "You can't eat gluten? What do you even eat!?!"

Whether it's celiac disease, a food allergy or a lifestyle choice like going paleo or vegan, "limitation" seems to be the common denominator. If you can't eat something, you diet just must be insanely restrictive. And in certain aspects, that's true. 

However, I have a different side of the story to tell. In fact, my diet has more variety than ever since I went gluten free. How can less ingredients mean more dietary diversity? And how can you add some spice to your life, even if you have food restrictions?

Here's four reasons why I'm eating more types of food than ever...after celiac forced me to go gluten free. 

1. You're forced to get creative in the kitchen.

How many times have you reached for the same ingredients or followed the same recipe just because "that's what you've always done"? Maybe it's the enchilada recipe that's been passed down in your family for centuries...or maybe it's just an American classic like grilled cheese that you've never bothered to make your own. 

When an entire food group gets kicked to the (dietary) curb, being creative in the kitchen isn't a privilege; it's a necessity. You have to find new tortillas - taste testing everything from potato-based Potapas to your own paleo Cassava creations to simple rice tortillas from

Food for Life - to replace the flour ones you've used for years. You may even have to try entire new recipes, experimenting with foreign names like buckwheat groats, chia seeds and coconut oil. 

The truth is, before I was diagnosed, I could cook approximately three meals: a baked potato, boxed mac n' cheese and any baked good that came with instructions. Being forced to go gluten free also forced me to leave my comfort zone of meat-potatoes-and-the-odd veggie. I wouldn't call myself a chef...but I do know how to pronounce quinoa correctly! 

My second-to-last non-GF birthday!

2. You have the best motivator ever to try new (naturally gluten free) foods. 

Maybe you've been gluten free for years, or maybe it's only been a few days since your edible world was thrown upside down. Either way, it's the perfect time to take a field trip to your local grocery store's produce aisle. 

I have another confession to make. Pre diagnosis, I had never tried avocado, kale, zucchini, squash, chickpeas and countless other foods. I turned up my nose at sweet potato and ate a smoothie once a year, if not less (how times have changed!). I ate a lot of food in terms of volume...but most of it fell within the realm of processed foods, canned vegetables and "stick-to-your-ribs" meat and potatoes. 

But, when so many of my old go-to's were made off limits, I discovered something: there was a rainbow of naturally gluten free options just waiting to be tasted. Sure, maybe your diet was more well-rounded than mine before you went gluten free. However, there's probably still one or two unique pieces of produce - ranging from dragonfruit to purple sweet potatoes to jicama to beets - that you haven't regarding including in your diet. 

Some of my favorite new finds...

It's impossible to not grieve for the foods - and, perhaps even more so, the ease of eating - that you've lost. Heck, sometimes I still smell my dad or sister's gluten-stuffed meal and and wish I could sneak a bite. But the more adventurous you get with safe foods, the less restrictive your diet will feel. 

I can now say that I eat zucchini, spaghetti squash, radishes, buckwheat, rice flakes, figs, avocado and countless other foods I'd never even heard of on a daily basis. And I have celiac - and the limited diet it gave me - to thank. 

3. You're in charge of your own food safety...

I've talked before about how much trust it takes to thrive with celiac disease. You have to trust restaurant chefs to avoid cross contamination and trust your significant other to brush their teeth before kissing you. However, the safety of your food really lies mostly within you - and the more you know about food, the safer you'll be. 

For instance, I know that couscous and seitan are made of straight wheat...and when I've been offered samples or have seen them at the Whole Foods bar, it's easy to quickly turn them down or walk away. I know that gluten can hide in anything from soup to BBQ sauce to dressings. And, because of that knowledge, I don't eat something thinking it "should be" or "probably is" gluten free. 

When I was first diagnosed, food transformed from tasty, enjoyable fuel to something scary - and even dangerous. Food could literally kill me, and I didn't feel ready to accept that responsibility. Ironically enough, though, celiac has taught me more about nutrition, food labels and dietary health than my high school or college nutrition classes ever did. And the more I learned, the more confident I became in exploring new foods and cuisines. 

Yes, food can be frightening when you have celiac, a food allergy or intense intolerance. But once you've educated yourself on what you can or can't eat, you're closer to feeling empowered enough to expand your diet as much as possible. 

4. ...and you're in control of how restrictive you really want your diet to be. 

On that same note, you're also in charge of how restrictive you want your diet to be. This idea has especially been on my mind in the last few weeks, thanks to the Whole30 movement. Every time Whole30 comes up, I can't stop myself from wondering, "Is that what I need to do? I'm eating more processed foods and sugar lately...maybe going full turkey is what my stomach really needs."

At the same time, though, I know I don't need to jump on the Whole30 train. I'm healthy, my stomach has more good days than bad, and, to be honest, my diet is already freakin' restrictive enough. I never have gluten, rarely have dairy and often steer away from soy. Some of those choices are medically necessary; others just help me feel my best. I would never say everyone should eat like I do, but it works for me.

Some of my favorite eats...

The point of that two-paragraph rant? Basically, when you realize you are in control of your own diet, you may feel like you have more dietary options than ever. Despite my limitations, I have enough recipes bookmarked to last my whole life (though, to be honest, I'll probably never make them all). And, despite whatever limitations you have, your diet only has as much variety as you work for. 

That may mean putting extra time and energy into finding the perfect nut butter replacement for peanut butter, a breakfast that tastes like oatmeal but is free of oats or old family comfort food (mac n' cheese anyone?) that fits your new restrictions. But, at the end of the day, this time and energy is worth it when it makes your everyday life feel that much more free. 

When you're determined and excited about adding some new foods to your life, celiac ain't nothing more than a small speed bump. 

Even though I am constantly asked about what I really eat, I've yet to perfect my answer. Sometimes it's, "Everything - as long as it doesn't have gluten or dairy." Other times, I simply laugh and say, "You'd be surprised." 

Because, if these past four years have taught me anything, it's that my weekly meal plan can still boast plenty of gluten free surprises. Heck, I still have a long range of foods or recipes I need to try, from a cashew cheese sauce to pistachios (one of my favorite hobbies sophomore year was shocking my foodie roommate with the foods I'd never tasted. I'd you're reading this, Bri, I can feel your disapproving glance from here!).

An honest portrayal of my two true loves: Sunflower butter and homemade granola!

In a lot of ways, I'm even thankful for the diet celiac has given me. I'm eating healthier than ever before (at least in terms of getting more veggies and less red meat, sugar and un-pronounceable ingredients). I'm also eating a bigger variety of foods than I ever imagined. 

So, if you're feeling like your diet is dwindling after a medical diagnosis, I understand your pain. But I also have come to understand that we're the masters of our (foodie) fates in a lot of ways. 

And the first time you try a new, delicious food that also fits within your new diet? Let's just say that there's nothing sweeter than that. 

Have you ever found your diet expanding after it become more limited? What's your favorite trick to add more variety to a medically restricted diet? I'm always looking for new inspiration! 

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