A Little of This and Some of That: Now Available as a Digital Download!
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One of the biggest pleasures that I get out of being a food blog writer is having the opportunity to chat with my readers. The question that I am most often asked is if I have any gluten-free recipes to share or any tips or suggestions for one who is on a gluten-free diet. Fortunately, nobody in our house has any issues with gluten, so gluten-free recipes are not part of our ritual. Sure, I could easily look up and share a few online gluten-free recipes, but because I can’t really give firsthand input on the benefits that come with a gluten-free diet, I never felt it would be appropriate for me to just copy and paste a link without truly understanding the information that I was sharing.
Recently, I found out that our very good friend Mike was diagnosed with Celiac Disease, which is an autoimmune disorder that is caused by a reaction to gluten. Mike comes from a family steeped in rich Italian traditions, including the love and appreciation for good, home cooked Italian cuisine. My wife and I have also shared quite a few good meals with Mike over the years, and they have all been fun and memorable events. I was very curious (and a bit concerned) on how his new condition would affect the lifestyle that he has loved and appreciated for so many years. I’ve had a number of conversations with Mike over the past few months, asking how he’s adjusted his traditional lifestyle to adapt with his condition. Not only has Mike taken his condition on by the horns, he has learned to embrace the gluten-free lifestyle and has made it his mission to both learn from and educate others who are living with Celiac Disease.
Mike has set a lot of fantastic goals for himself, and he will bringing them all to fruition under the fantastic banner of The Gluten-Free Paisan! You can get all of his updates on The Gluten-Free Paisan’s Facebook page by clicking here.
I am very proud of Mike’s determination, and knowing him as well as I do, I expect nothing less than amazing achievements in his future. I am also very proud to announce that Mike has graciously agreed to share with the Cucina Domenico readers many of The Gluten-Free Paisan’s recipes, tips, techniques and suggestions. We have a lot of great things planned for all of you in the future, and we are kicking it all off today with an extensive interview. Again, be sure to check both the Cucina Domenico food blog and The Gluten-Free Paisan’s Facebook page for upcoming announcements and updates.
And now, my interview with Mike De Stefano…aka The Gluten-Free Paisan!
A peek into the Gluten-Free Paisan’s Kitchen.
Can you explain to the readers what is Celiac Disease?
Sure, Celiac disease is an autoimmune disorder where eating gluten leads to damage in the small intestine.
When people with Celiac eat gluten their immune system attacks the small intestine, damaging the villi.
Villi are what helps to absorb nutrients from your food.
The symptoms range widely across the people who have Celiac and can manifest themselves both mentally and physically.
When and how were you diagnosed with Celiac Disease?
I was diagnosed two years ago by virtue of a blood test; however, most doctors require blood work and an endoscopy for final confirmation which I wound up getting only recently.
Were you dealing with the symptoms for a while, not knowing that it may have been Celiac Disease?
Looking back, I’d have to say that I was dealing with symptoms for a good 9 or 10 years.
Were your symptoms ever misdiagnosed as another symptom?
Yes, both my practitioner and I just assumed that these symptoms were caused by my Hypothyroid so I just accepted the situation and didn’t really pursue any other causes or for that matter ways to mitigate them.
What made you decide to get tested?
After being somewhat fed up with the feeling lousy, I talked with my doctor a little more and he said if the feelings continue then we may look into the possibility of food allergies.
I never thought food allergies could cause the symptoms I was feeling so I sort of ignored that concept until about a year later when I read that Novak Djokavic (World Class tennis player) went gluten-free and all of a sudden shot to number one in the world.
This was the first time I heard the word gluten and being a fan of the game and a player myself I figured I’d read up on it.
Well every article I read mentioned inflammation…Inflammation this, inflammation that, on and on and on. I didn’t really understand what that meant and what the effects were so I basically stopped investigating the gluten angle but would occasionally look into it again until I found articles where things were “dumbed down” enough for me to understand the impacts and how to decrease the discomforts.
At this point, I decided to go gluten-free on my own and noticed immediate relief!
What do you mean by Inflammation?
Inflammation is part of the body’s immune response, it’s a natural response to trauma/harmful stimuli in an area of the body. The inflammation is actually meant to protect and heal the body(see below description). Problem is, if the immune system is the very thing causing the harmful stimuli (i.e. reaction to gluten) then inflammation will occur where it isn’t actually necessary. This is where the fun begins…
In the case of Celiac, the inflammation can occur in the intestines which can lead to all kinds of symptoms – bloating in the stomach, foggy thinking, fatigue and the list goes on. Adding to the “joy of it all” is different people may experience different symptoms to different extremes which makes it somewhat difficult to diagnose.
*Source: www.bing.com
You grew up in an Italian-American family, where food is an integral part of the culture. Were you concerned that you would possibly be facing an entire dietary change and no longer be able to enjoy the foods that you enjoyed while growing up?
Yes, but it was more then just the food. As you know in our culture, eating isn’t just something we do when we’re hungry, it’s an opportunity to sit and spend time with family and friends, its about the warmth of those times, its about the laughing and the joy of being together with loved ones.
I always say that one of my favorite combos in this world is good food, good drink and good people. Hmmm, I think I’ll use that phrase as a subtitle on my new blog!
Let’s talk a bit about the research that you did regarding dietary changes. Were you able to find resources easily that appealed to your dietary concerns?
Yes, thank God, yes! Through the miracle of the internet and social media, I found volumes of research and simplified explanations that helped me better understand the challenge that was ahead of me and more importantly that I wasn’t alone, I wasn’t the only one experiencing this.
Were there any dietary myths that you found were proven wrong while doing your research?
Yes, initially the standard of care was to simply maintain a %100 gluten-free diet. Don’t get me wrong, that worked to a certain extent but it only gets you so far. In addition to that you need to focus on a nutrient dense diet as your intestines have been somewhat compromised. Eating gluten free will help to heal and the villi will bounce back but again damage was done. Eating a nutrient dense diet will help you to recover and increase the odds you’re getting the sustenance your body needs.
Every bit as important as gluten-free and nutrient dense is to remove inflammatory foods. This can be struggle as well but, rest assured, its worth the effort!!!
You are now living a gluten-free diet. Did you feel improvements immediately, or did it take some time for the dietary changes to take effect?
Great question, YES!!!
I tell the same story every time because it had the biggest impact on giving me hope to keep driving forward.
I had arthritis in all the fingers in my right hand as well as my left wrist. I just figured I had played so much tennis and racquetball that it is what is. And I’m not 21 anymore so I just accepted the aches and pains I was feeling.
But within 2 weeks after going gluten-free, the aches and pains were gone!!! Game, Set and Match – Gluten-Free living!!!
What other lifestyle changes has the gluten-free diet brought to you?
Since Celiac is an autoimmune disease, I also started looking into how to deal with that.
Luckily, I stumbled on an incredible leader in the field. Her name is Sarah Ballantyne, Ph.D (aka The Paleo Mom) and her philosophy is two fold, Lifestyle and Diet. I’ve already mentioned my dietary changes but the lifestyle changes were also incredibly helpful.
The lifestyle part of this formula is a combination of rest, activity and stress management.
Being that you grew up in a traditional Italian-American lifestyle, was it easy to adapt to a gluten-free diet?
Yes, for one, I had no choice. It was get rid of the gluten or cause myself some very real and very serious issues (life threatening among them) and secondly, I just knew how much better I felt.
That said, there are some foods that I really miss! Cold pizza and tiramisu, albeit not together, are at the top of the list!!!
Are you finding it easy to adjust traditional Italian recipes so they are gluten-free?
It can be a challenge but luckily there are some incredibly talented chefs out there who’ve already blazed a trail where they have gone out of their way to show how to switch out gluten ingredients with viable replacements.
Do you find that Italian restaurants are now adjusting their menus to accommodate gluten-free diets?
Yes, they’re definitely trying and even if they don’t have entrees that are specifically meant to be gluten free many places are willing to work with you to tweek the way a dish is prepared.
For example, if I were to order a veal dish, I would ask them to not dredge it in flour before they make it or I would ask to switch out pasta for something of the same texture like instead of a side of pasta I’ll ask for roasted asparagus with olive oil and garlic.
Sometimes I go to extremes with how I ask for an order, its almost like I give them a whole new recipe!!! Hahahaha!! God bless my wife for listening to me run through my order not to mention being my strongest advocate.
Someday you gotta remind me to tell you how I order chicken salad. It really is a thing of beauty!
What are some of your new favorite go-to ingredients?
Asparagus, zucchini, squash, sage the list goes on and on…I’m now cooking more then ever before. When I was first diagnosed it was about mere survival but now its back to cooking for the warmth and joy of sitting around the table with family and friends – Good food, good drink and good people! Did I mention I need to add that to my blog?
Are there benefits to a gluten-free diet even if one does not have symptoms of Celiac Disease?
It’s funny, I talk to so many people now who aren’t Celiac but decided, for one reason or another, to adopt a gluten free lifestyle and they all say they feel much better. More energy, thinking clearer etc etc.
I think its also a matter of less inflammation…there’s that word again…
What is the mission of the Gluten Free Paisan?
To spread the word that those of us with autoimmune diseases aren’t alone and there are ways to live better and heal while also eating amazing food while you’re at it.
I’ll admit that when it comes to cooking with herbs, spices and seasonings, I am not very adventurous. Because my cooking forte is Italian American, I tend to stick with the basics: basil, oregano, parsley, sage, rosemary and thyme – using fresh herbs whenever possible, or Litehouse freeze-dried herbs (which are available in the produce section…and which I highly recommend) when fresh herbs are not available. When it comes to adding a little heat to a recipe, I’ll add a pinch of crushed red pepper flakes, a light sprinkle of cayenne, or even a dash of Frank’s Hot Sauce (which I personally prefer over the more trendy Sriracha sauce). It’s not so much of a spice tolerance issue, I just always felt that adding too much heat would masquerade the flavor of the recipe itself, not allowing me to enjoy the dish for what it is.
Recently, however, I came across a spicy seasoning that added just enough heat, with an additional zesty kick. I found it to be both interesting and pleasing to my palate, it has since found a place in our kitchen spice rack, and has been put to use quite often. Ironically, this spice has no direct link to Italian American cooking. But, with a little creativity and versatility, this spices has added a fresh and vibrant accent to many of our favorite dishes.
Tajín (pronounced ta-heen) Clásico Seasoning is a blend of roasted red chile, salt and dehydrated lime juice. It is a popular Mexican seasoning powder, that is also known in Spanish as salsa en polvo, which translates to salsa powder, The taste, as you could probably imagine, is a combination of spice, tang and citrusy zest. Think of it as a combination of paprika and the flavoring on a lime tortilla chip. In its native country, the spice is sprinkled liberally over fruits and vegetables to enhance their flavor to a whole new level.
The spice was introduced to my wife and I through our good friend John, whose mother is of Mexican descent. He used the Clásico Seasoning as an accent on grilled corn on the cob. The spice added such a nice zip…it was like sprinkling a little bit of magic on the corn! My mission right away was to find my own jar of this zesty spice. Unfortunately, it is not commonly available in your regular grocery store. However, you can find it in specialty shops, and it is available on Amazon, which is where I made my purchase. We use it not only on corn, but also as a seasoning for potatoes, fish, chicken, fresh cut melon, cucumbers, and eggs.
Below is my recipe for Spiced Fried Egg and Avocado Toast, which has become a breakfast staple in our household. Avocado Toast on its own is a tremendous breakfast treat. The addition of the fried egg and the Clásico Seasoning elevates it to a level of pure bliss. Even if you want to leave the egg out, just a dash of this miracle spice on Avocado Toast makes for a perfect start to the day!
To order your jar of Tajín Clásico Seasoning, click here!
To check out the variety of Litehouse freeze-dried herbs (available in your grocery store’s produce section), click here!
1 slice of bread (wheat or white preferred)
1/2 ripe avocado
1 egg
olive oil
sea salt and fresh ground pepper
Tajín Clásico Seasoning
Step 1: Preparing the Egg
Drizzle one tablespoon of olive oil into a heated medium size non-stick skillet, until the oil starts to shimmer. Add the egg to the pan, let it cook until the edges are golden brown. Slightly tilt the pan, and carefully spoon the hot oil over the egg whites. Let the egg cook for an additional minute or so. The longer the egg cooks, the harder the egg yolk will be…however, I personally prefer having the yolk just a bit runny for this dish. You could also flip the egg if you prefer it to be sunny-side down.
Step 2: Preparing the Toast
While your egg is cooking, toast up the slice of bread until golden brown. Spread the avocado on the toast, then lightly drizzle with olive oil, and season with sea salt, pepper and Tajín Clásico Seasoning.
Remove the egg from the pan, slide it on top of the avocado toast. Season the egg with additional salt, pepper and Tajín Clásico Seasoning.
Another Nor’easter in the Philadelphia area…another day spent indoors, figuring out what to eat next. If you’re stocked up on the snowstorm essentials (bread, eggs and milk), try giving this decadent recipe a shot. With just a few additional ingredients (sliced fruit of your choice, and my two favorite Italian spreads, Nutella and Mascarpone), this breakfast beauty will be sure to add a little sunshine to yet another dreary winter’s day!
Makes 3 stuffed sandwiches
6 slices of bread (white or wheat are preferable)
sliced fruit (my personal choices are banana and strawberries)
Nutella (any other brand of hazelnut spread will work)
Mascarpone cheese (you can also use cream cheese)
1 egg
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup milk
Start by lightly toasting the bread (it helps hold the sandwich together). Spread one piece of the toast with Nutella, spread another piece with Mascarpone cheese. Add the fresh sliced fruit to the two pieces of bread to make a sandwich. Repeat with the other four slices of bread and remaining fruit.
Mix together the egg, vanilla extract, cinnamon and milk. Dip the sandwiches into the egg batter.
Cook the sandwiches on a lightly greased medium hot skillet or griddle until golden brown on both sides. Top with powdered sugar and serve with syrup on the side.
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