Piggy 3 ways

My husband loves pork. LOVES pork. I had to come up with a few recipes that made me happy as well and along the way I decided to combine them into one delicious dish. Is there anything better than bacon fried apples? Well, how about bacon fried apples, a pork chop with apple sauce and sweet potato with pancetta. Get your taste buds ready for hog heaven.


The veg side:
Start the veg side first as it takes the most time.
Prep:
Cut into even sized cubes: 1 sweet potato, 1 baking potato
Chop 1 red onion
Mince 1-2 cloves of garlic
Chop 2 slices of thick cut pancetta or use 1/2 package of pre-cubed pancetta
Cook:
Turn the oven to 350F and pull out a sheet pan
On the pan mix all the ingredients into one happy little pile. Season with a mixture of:
1/4 tsp white pepper
ground black pepper
1/4 tsp cayenne
1/4 tsp paprika
Mix all the ingredients and make sure it is coated evenly. Spread into a single layer and cook for 20-30 minutes depending on the thickness of your potato slices. About 1/2 way through use a spatula to move the food around and let it toss in the pancetta grease and seasoning so that everything is evenly bathed in deliciousness.

The meat side:
Prep:
Salt, a pinch of paprika and pepper pork chops and set out to warm up to the room a bit.
Get a pan ready with bacon grease.
Chop 1 golden delicious apple into 1/4" slices
Cook:
Once the pan is nice and hot, place the chops in and don't move them. Do not touch, prod, poke, molest, squish or peek under the chops for about 4 minutes. During that 4 minutes place the slices of apple in the pan and let cook in the tasty bacon grease. Once the one side is seared and has a beautiful crust, flip over and repeat the lack of movement. Do the same for the apples.

Is Paleo gluten free by default?

An interesting article discussing the benefits of the Paleo diet was posted in Triumph Dining. This is a gluten free dining guide online. While this is sort of a true statement, it could possible land a Celiac person in hot water (or the bathroom) if they aren't careful. Let me break this down for you. 

This is what they wrote: "I didn’t really know anything about the paleo diet before, but I think it’s an interesting one to consider. And, since it’s gluten-free by default, the paleo community can be a great additional source of recipe ideas for anyone who’s gluten-free."

What is my problem with that statement..where do I begin? While it is true that gluten is the devil and the paleo diet shuns the evil grains, it does not do so out of medical reasons. There is a little wiggle room in the diet because people eating that way do not do so out of medical necessity. As Celiac people we have to read every label. If it doesn't have a label we aren't off the hook because we then have to consider how it was made and all the possible places it could have traveled. You have to become a food detective. You also have to be a worst case scenario paranoid personality. I made a little list of some of the gluten pitfalls that will get in the way if you simply assume that all paleo items are gluten free.

1. Meat/eggs- not all meats are made alike. While the paleo diet centers on grass fed natural live stock, the majority of us either can't afford the perfect paleo diet or simply buy what our local stores have in stock. I can't always find grass fed beef. When I do find it, I can't always fit it in our budget. For some people, this makes a difference. I have noticed that my son reacts to eggs. I had not considered this until seeing the gluten free tag on a brand of eggs. It turns out that a student at Ohio State University did a study wherein he found that what you fed the chickens showed up in their eggs. For me, that means that my son will get soy, or gluten from the eggs I eat. Time to buy those gluten free eggs. Read the article here.

Wheat additives are also used in some ground products and mixed meats. If you are trying to avoid gluten, avoid processed anything. I once bought a package of ground turkey and my son reacted horribly to the gluten content. I went back to the butcher and our best guess was that the same grinder that grinds the turkey also grinds the filling for turkey sausage which contains gluten. It sneaks in everywhere!. Since then I do not purchase processed meats. Period.

2. Fruit/Veggies- I am not sure how, but those gluten bits are sneaky. Very, very sneaky. Sometimes the packaging or plants have wheat in the air. Just wash your produce and you should be fine. 

3. Nuts- Blue Diamond Almonds is the only company that I have seen that is gluten free. Why? Well, most of the factories process gluten on the same equipment then roll the nuts through. For a paleo person, this is not an issue. For a Celiac person, this is a big issue. 

4. Bacon- Oh, the glorious bacon. As long as your gallbladder is intact, bacon is the paleo go to for cranking up the awesome factor. If you are looking for bacon to fit the paleo diet you will buy the good stuff at the farmer's market. For the rest of us, what we see in the grocery store is just fine. That runs the gluten risk. I, once again, learned the hard way. My son reacted to bacon a few times before I figure it out. Hormel brands is gluten free and a few others are as well. The culprit here is that additives are used in the process and that leaves a bad taste in any gluten free mouth. 

5. Mushrooms- I love mushrooms now. A few years back we weren't friends. Now I find any excuse to put them in my food. I was shocked to learn that mushrooms can be grown on gluten containing grains and then contain gluten themselves. Will the madness ever end? 

6. Beer- Yes, I know that the Paleo diet doesn't drink alcohol but some are a little less strict than others and think that they can get away with gluten free beer. Think you get a free pass on this one? Think again. Not all gluten free beers are made alike. The Omission beers and the Estrella Damm beers are "gluten free". That is a load of crap. They brew beer with gluten then remove it through an enzyme that denatures the gluten proteins. Estrella even comments on their site that their beer is less than 5 parts per million. They even go on to boast that this is way less than the 20ppm required to be labeled gluten free. Not good enough. What they really should do is label it low gluten. Besides, who wants to drink something that assumes you will only have 1? Does that say yumm to you?

A few more notes. For a person like me who has to be dairy, soy and gluten free by necessity and not by choice, the paleo diet is heavenly. An entire community that eats the way I do and cookbooks that do not need my constant editing. That is wonderful. I will not for one minute assume that it means that I get a free pass to simply print out a recipe and go to town. I use my the internet to check every single ingredient for everything I make. 

Cider and Beer Review part duex

At dinner tonight our friend mentioned that we had a new brew shop in town that also had gluten free beers. Our curiosity peaked, my husband and I drove straight there and immediately grabbed a cart. I made my way past my long lost loves, the Belgians, through the one night stand section (the high alcohol content that you can only consume one of before running the risk of waking up face down in the gutter with a splitting headache) and all the way to a bottom shelf with a half row of gluten free varieties. Before I would have looked at this and said, is that all there is? Now, I go sweet! I have options! How sad is that?

First thing I had to try was the Oliver Winery Beanblossom Peach Hard Cider for $4 a bottle. This is their description:

"Beanblossom Peach Hard Cider

Brand: Oliver
Size: 500 ml - 100% Recyclable Aluminum Bottles
Apple Wine with Natural FlavorWe've captured the essence of our favorite stone fruit and blended it to perfection with fresh, gently-pressed Midwestern apples.  Exceptionally delicious, perfectly refreshing."

...and here is mine. You know that juice that surrounds a bunch of peaches from a snack pack or a can? Take that juice and make it 8% alcohol. There you have it. Now I don't mean to come off saying this in a bad way but that is the truth of it. It totally tastes exactly like canned peach juice. Perhaps peach juice that had a little romp with Boone's Farm . I don't think the makers would be too sad about that appraisal considering their artwork on the bottles. They are eye catching and certainly amusing. So is alcoholic canned peach juice a bad thing? No. I don't think so. Ciders can tend to be a little watery or have a sour apple pucker that doesn't feel refined. Some of the better ones are dry or fruity but usually don't exactly taste like anything in particular. This says peach and you get peach. I kind of like that. It is sort of like buying a fuzzy navel, without the malt beverage part. I give it a thumbs up. This would be perfect packed in a picnic basket or while floating down the river. 

Next stop: Brunehaut Ales. 

The brunehaut ales were so good I stopped twice to have my husband double check their web site to make sure they were in fact gluten free. That, to me, is a good sign. Both of the Brunehaut beers did not mention being gluten free on the bottle but had an anti-wheat symbol on top. Otherwise anybody could have opened one of these and been none the wiser. Both poured perfectly and formed a nice head which settled down but didn't die out. They were carbonated nicely but didn't leave me singing "tiny bubbles" with hiccups from over-carbonation. The Blond Ale was full bodied and didn't taste like a sorghum nightmare which is a nice change from the majority of gluten free beers. I followed the blond up with the Brunehaut Amber and was once again transported to my glutenous days. Ah, a real beer. Tasty and filled with the promise of a good evening. The amber was slightly spicy with a caramel flavoring. There was the tiniest hint of citrus which lightened it and made it a beer that I would gladly drink more than one of in an evening. I have to say that these beers were so good that I actually forgot for the entire evening that I was drinking anything other than my old favorites. I have to say that the best part of gluten free beer is not waking up feeling my head was pressed by a vice after only one beer. For that, I am ever so grateful to the makers of these beers.

Last, and certainly least, St.Peter's second attempt to make me its friend. 

Back in Minnesota I had my first attempt to rate this lovely bottle. It failed miserably due to some serious skunkage. Like pop the top and make the bitter beer face just from smelling it kind of skunkage. This bottle, while not skunked, was certainly not much better. A friend drank the majority of this one and her comments were: "Tastes like rotten OJ" and "I would drink it again if it was the only thing in the fridge."  So, if that is your standard of go ahead and buy it, purchase away! As for me, I will abstain since I can certainly fill my refrigerator with more palatable brews. 

Bison chili

Ingredients:

3 pieces of bacon

1 lb ground bison. I used Carolina Bison which was delicious!

1 sweet potato (a large one or two smaller)

1 red onion

2 cans of fire roasted tomatoes 

Spices: Mix these together before putting in the pot.

2 diced jalapenos, 1 tbl cumin, 1 tbl chili powder, 1 tsp paprika, 1 tsp white pepper, 1/2 tsp cayenne, pinch of dried cilantro or chopped fresh cilantro added once cooked

2 cans of fire roasted tomato (the 14.5 ounce ones)

Prep:

In a dutch oven or large pot cook the three pieces of bacon. Once cooked, pull the bacon out and leave the grease. Chop the sweet potato into 1/2" to 3/4" cubes. Combine all the spices into one bowl so you can add at once. Dice the red onion and the jalapenos. 

Cook:

In the pot with bacon grease add the sweet potato. Cook on medium for about 8 minutes. Add the onion and jalapenos and cook for another few minutes until the sweet potato is nearly soft. Add the spices to the mix and coat evenly. Once coated, make a well in the sweet potato and put the bison in. Cook the bison until done, breaking it apart with a fork and incorporating once cooked. Take the can of whole tomato chunks and put into the pot. Take the other can and blend it or use an immersion blender to make it into a roasted tomato sauce. Pour into pot. 

Now, eat the bacon while the flavors have a little party in the pot. 

In about 10 minutes on a low simmer it is done. Enjoy.

Applesauce

Deliciously simple apple sauce

Ingredients: 

6 apples, 4-5 Golden Delicious, 1-2 Granny Smith

Cinnamon

Nutmeg

Prep:

Peel, core and chop apples.

Cook:

Place in pot with 1 cup of water. Place to low boil. Add a tablespoon of cinnamon and a dash of nutmeg. Do a low boil for about 15 minutes. You want the apples squishy so you can mash them like potatoes. That is about it. Mash chunky or blend smooth depending on preference. If making applesauce for baby food, cook with additional 1 to 2 cups of water and blend smooth. Makes about 4 cups of applesauce. For a twist,add a pear and a handful of cranberries. This will lend a texture and tartness to the applesauce.  

Southwest omelet

I love to cook once and be able to make it last for a few meals. That is why I love to make this omelet. 

Ingredients:

Bell peppers

Onion

Tomato

Mushroom- cap is what I use

Cumin

Black pepper

Eggs

Avocado

Prep:

Bell peppers:  Slice a rainbow of bell peppers. I cut up all three colors into little pieces and freeze in storage bags in separate colors and a small baggie of mixed colors.

Onion: I buy onions in bulk bags and chop until the house is cleared and the tissues are necessary for the watery eyes. I keep one small bag in the refrigerator and the rest in the freezer. 

Mushrooms: This doesn't really lend itself to mass chopping and storing so I cut up per use.

Tomato: Same with the mushroom, cut for each use or extra if making extra pre-cooked.

Cook:

Place a handful of chopped bell peppers, onion, tomato and chopped mushroom into a pan and cook in your choice of grease or oil. Saute until cooked but not squishy. Season with a pinch of cumin and ground black pepper. This should yield about 1-2 cups of cooked veggies. I use what I need per omelet and keep the rest in the refrigerator  This makes quick work of omelets later in the week. It also goes great as a seasoning over chicken or dumped into a pot of chili. 

Wipe out pan and re-grease for eggs. Beat two eggs and add cracked pepper. Once no longer runny, add a handful of spinach and about 1/8 -1/4 cup of the veggie mixture. Fold over the top of the omelet and cook until no longer runny. Plate and serve with sliced avocado on top. Enjoy your southwest omelet. 

Steamed lemon dill salmon

For this recipe you will need:
1 zucchini
2 carrots
2 red potato or 1 baking potato
1 lemon

Salt and Pepper
Fresh or dried dill
Ghee if using dairy

Prep.
Chop all the veg evenly so the steam will be able to get to everything. Put a pot of water to boil with a steamer basket.
Cook.
Pull a sheet of tin foil out and lay it flat. Place the mixed veggies on it with salt and pepper. Layer the salmon on top. Zest some of the lemon on the salmon then squeeze a bit over. Apply the dill on the top. Grate some of the lemon zest onto the fish. If using ghee, make a dill ghee mix and place a dollop on top. Make a steam pouch with the tin foil. Place in the steamer for 35 minutes. The fish should be very moist and flaky. If you pre-steam the carrots and potato it only takes about 20 minutes to steam. With the steamer you don't get a dry fish by over cooking it. 

Plant based or Paleo?

Recently I was reflecting on how great I felt while doing my elimination diet. I went to the very basics of foods and removed all meats, and animal byproducts. Due to the fact that I was also eliminating soy I had extreme difficulty finding food that was not just vegan friendly, buy soy free. To add another layer of difficulty, because I am just that much of an overachiever, I was also gluten free. Since understanding that the only things I technically have to remove from my diet are gluten, dairy and soy, I have free reign to try new meal plans.

I spent many hours researching the Paleo diet and found great evidence supporting it. Doctors, dietitians, success stories and journalists have seen fantastic results. Personally, I have many friends who are raising their families in a Paleo environment and the results are astounding. Coming from just having a vegan diet and feeling the wonderful effects I found myself feeling a bit bi-polar. Can you make a half vegan, half Paleo diet work? They are opposites in the obvious meat views but what else? 

A few key things stood out. While you can eat whatever you want in the vegan world as long as it does not include animal products, the Paleo world has strict no processed foods guidelines. On the Paleo side 100% of my vitamins  minerals, proteins and other body building factors will be derived from natural sources. The grains, legumes and other plants that are negative for the body are forbidden. With the artificial food allowed in the vegan diet there is a good chance that chemical additives will be augmenting my numbers. It is perfectly acceptable in the vegan world to load up on chips, dip, cakes, pies, etc. These things, if made animal free, are all fine to consume. Obviously if you are eating for health you want to steer clear of these things but they are considered kosher in the diet. This made me consider why a vegan diet is so great for some and yet still has the potential to be a bad idea for the body.

One of the first things for me that is problematic is lack of vitamin B12. B12 aids in the formation of blood and the nervous system. The NIH lists the negative repercussions of being deficient. "Vitamin B12 deficiency causes tiredness, weakness, constipation, loss of appetite, weight loss, and megaloblastic anemia. Nerve problems, such as numbness and tingling in the hands and feet, can also occur. Other symptoms of vitamin B12 deficiency include problems with balance, depression, confusion, dementia, poor memory, and soreness of the mouth or tongue. Vitamin B12 deficiency can damage the nervous system even in people who don't have anemia, so it is important to treat a deficiency as soon as possible."

Clearly, we need B12 but can you get in from plants? Short answer...no. This leads me to search for animal sources.

• Beef liver and clams, which are the best sources of vitamin B12.

• Fish, meat, poultry, eggs, milk, and other dairy products, which also contain vitamin B12.

• Some breakfast cereals, nutritional yeasts and other food products that are fortified with vitamin B12. To find out if vitamin B12 has been added to a food product, check the product labels.

If you have to supplement with lab created products, is the diet complete? I would argue no. this brings me to my second issue with the vegan diet, heavy reliance on soy. While I can see that soy is a wonderful thing because it can take the place of many items in look and texture, I feel that it is too heavily relied upon to fill a void. Look at any vegan meal plan and try to go a day without soy as a main product in a meal. If you eat cereal there is soy milk, drink coffee/tea with soy milk. Soy is used to create fake cheeses, fake meats, as thickeners, and as a main portion. Where dairy or meat once was, soy replaces it. Does this make the diet somehow better than just eating anything? I argue no. Other than the obvious moral choices, if you replace everything good about your diet with something artificial and not even healthy, you are truly doing yourself a disservice. 

But is soy really all that bad? YES. 

Here is a little light reading by Dr. Joseph Mercola. Originally posted in a soy debate article here. 

Who hasn't heard of the marvels of soy? The marketing bandwagon has touted soy as the perfect health food for decades. But could something that sounds so healthful actually be dangerous?

If you take the time to look into the actual science, then the answer is yes. Thousands of studies link soy to malnutrition, digestive distress, immune system breakdown, thyroid dysfunction, cognitive decline, reproductive disorders and infertility -- even cancer and heart disease.

One of the primary reasons it would be wise for you to avoid soy is that more than 90 percent of soybeans grown in the United States are genetically modified. Since the introduction of genetically engineered foods in 1996, we've had an upsurge in low birth weight babies, infertility, and other problems in the U.S., and animal studies have shown devastating effects from genetically engineered soy including allergies, sterility, birth defects, and offspring death rates up to five times higher than normal.

Soybean crops are also heavily sprayed with chemical herbicides, suchglyphosate, which a French team of researchers have found to be carcinogenic.

Soybeans -- even organically grown soybeans -- naturally contain "antinutrients" such as saponins, soyatoxin, phytates, trypsin inhibitors, goitrogens and phytoestrogens. Traditional fermentation destroys these antinutrients, which allows your body to enjoy soy's nutritional benefits. However, most Westerners do not consume fermented soy, but rather unfermented soy, mostly in the form of soymilk, tofu, TVP, and soy infant formula.

Unfermented soy has the following 10 adverse affects on your body:

1. High Phytic Acid (Phytates):Reduces assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking, but only with long fermentation. High-phytate diets have caused growth problems in children.

2. Trypsin inhibitors: Interferes with protein digestion and may cause pancreatic disorders. In test animals, trypsin inhibitors in soy caused stunted growth.

3. Goitrogens: Potent agents that block your synthesis of thyroid hormones and can cause hypothyroidism and thyroid cancer. In infants, consumption of soy formula has been linked with autoimmune thyroid disease. Goitrogens interfere with iodine metabolism.

4. Phytoestrogens/Isoflavones: Plant compounds resembling human estrogen can block your normal estrogen and disrupt endocrine function, cause infertility, and increase your risk for breast cancer.

5. Hemagglutinin: A clot-promoting substance that causes your red blood cells to clump, making them unable to properly absorb and distribute oxygen to your tissues.

6. Synthetic Vitamin D: Soy foods increase your body's vitamin D requirement, which is why companies add synthetic vitamin D2 to soymilk (a toxic form of vitamin D).

7. Vitamin B12: Soy contains a compound resembling vitamin B12 that cannot be used by your body, so soy foods can actually contribute to B12 deficiency, especially among vegans.

8. Protein Denaturing: Fragile proteins are denatured during high temperature processing to make soy protein isolateand textured vegetable protein (TVP). Chemical processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.

9. MSG: Free glutamic acid, or MSG, is a potent neurotoxin. MSG is formed during soy food processing, plus additional MSG is often added to mask soy's unpleasant taste.

10. Aluminum and Manganese: Soy foods contain high levels of aluminum, which is toxic to your nervous system and kidneys, and manganese, which wreaks havoc on your baby's immature metabolic system.

Soy's antinutrients are quite potent. Drinking just two glasses of soymilk daily provides enough of these compounds to alter a woman's menstrual cycle. But if you feed soy to your infant or child, these effects are magnified a thousand-fold. Infants fed soy formula may have up to 20,000 times more estrogen circulating through their bodies as those fed other formulas. You should NEVER feed your infant a soy-based formula!

In fact, infants fed soy formula take in an estimated five birth control pills' worth of estrogen every day.

As dangerous as unfermented soy is,fermented soy from organic soybeans is a different story altogether and can be a beneficial part of your diet. Fermented soy is a great source of vitamin K2, and K2 (combined with vitamin D) is essential in preventing osteoporosis, cardiovascular disease, dementia, and various types of cancer.

Verdict... Plant based paleo? Is it possible? After weighing both sides of the debate I am opting for middle ground. Plant based diet, free of legumes and grains and filled with lots of wonderful vegetables  fruits and a good supply of farm fresh eggs. I will stick to fresh wild caught seafood and grass fed land animals but keep the critter count to a minimum. Hopefully I can create a 30 day meal plan but I think it is going to be a hard job. I will post recipes as I try them. This could be interesting.

Celiac Parent's Support Groups

While searching for gluten intolerance and Celiac information for our child I came across this group. R.O.C.K.- Raising Our Celiac Kids is an education, support and information group for parents of Celiac children. Considering isolation is one of the biggest problems facing people with food intolerances, this is a wonderful thing. Here are the state by state listings of chapters. 

If there isn't a R.O.C.K. chapter in your area yet and you're interested in starting one,
please contact Danna Korn at danna@dannakorn.com.

Alabama

Support Group - Mobile
Contact: Marilyn Taylor
ROCK’n Mobile, Alabama
Tel: (251) 633-3528
E-mail: Taylor6211@bellsouth.net

Slocomb - Support Group
Contact: Nichole Alexander
E-mail: mamma_hen3@hotmail.com
Tel: (334) 886-7150

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Alaska

Chugiak - Support Group
Raising Our Celiac Kids (R.O.C.K.) - ROCK'n Alaska
Contact: Debbie Saddler
Chugiak, AK 99567
Tel: (907) 688-6879
E-mail: alaskadebbie@gmail.com

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Arizona

Gilbert - Support Group
Raising Our Celiac Kids (R.O.C.K.) - Gilbert Chapter
Contact: Deanna Frazee
Gilbert, AZ
Tel: (480) 641-8821
deannafrazee@hotmail.com

Phoenix - Support Group
Greater Phoenix R.O.C.K.
Contact: Elana Kutz
Email: phoenixceliackids@gmail.com
FB Page:  facebook.com/PHX.ROCK
Phone: (602) 790-6021

Tucson - Support Group
Raising Our Celiac Kids (R.O.C.K.) - Tucson Chapter
Contact: Liz Attanasio
Tel: (520) 877-9181

Tucson - ROCK'n Tucson
Contact: Shelli Hanks
Tucson, AZ 85750
Email: TucsonROCK@comcast.net
Tel: (520) 577-0774

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Arkansas

Fayetteville, AR
Melanie Faught
Fayetteville, AR 72704
Tel: (479) 582-9232
E-mail: melaniefaught@cox.net

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California

Conejo Valley - Support Group
ROCK'n Conejo Valley
Contact: Melissa Riches
Westlake Village, CA 91361
Tel: (818) 706-0197
E-mail: melissa.riches@sbcglobal.net

Danville - Support Group
Contact: Ann Reigelman
Raising Our Celiac Kids (R.O.C.K.) - Danville Chapter
Danville, CA
E-mail: areigelman@yahoo.com

Lake Balboa - Support Group
Contact: Melissa Gray
Raising Our Celiac Kids (R.O.C.K.) - Lake Balboa Chapter
Tel: (818) 510-0534
E-mail: Melissagray808@gmail.com

Los Angeles - Support Group
Contact 1: Amy Harley
Tel: (818) 249-2432
E-mail: harleyhome@earthlink.net
Contact 2: Cheryl Cohen
Tel: (818) 784-4516
E-mail: cohencheryl@yahoo.com

Moreno Valley - Support Group
Contact: Kellee Shearer
Raising Our Celiac Kids (R.O.C.K.) - Moreno Valley Chapter
10034 Snipe Circle
Moreno Valley, CA 92557
Tel: (951) 242-8448
E-mail: Treshearer@aol.com

Orange County - Support Group
Contacts: Amanda Fraser and Randi Leinen
Raising Our Celiac Kids (R.O.C.K.) - Orange County Chapter
E-mail: afraser825@hotmail.com
E-mail: RMLeinen@aol.com

Palo Alto - Support Group
Contact: Kelly Velez or Debbie Duncan
Bay Area ROCK
E-mail: kellyvelez@comcast.net
Tel: (650) 303-8409
E-mail: debbie@debbieduncan.com 
Tel: (650) 494-6959

San Diego - Support Group
Contact: Becky MacGregor
Raising Our Celiac Kids (R.O.C.K.) - San Diego Chapter
E-mail: cyberbeck@gmail.com

San Francisco - Support Group
Contact: Lisa Palme
Raising Our Celiac Kids (R.O.C.K.) - San Francisco Chapter
E-mail: palmer@smccd.net

San Diego - Support Group
Contact 1: Becky MacGregor
E-mail: cyberbec@cox.net
Contact 2: Erica Welker
Tel: (760) 268-0622
Internet: http://www.celiackids.com

Sebastopol - Support Group
ROCK North Bay Chapter
Contact: Jennifer Iscol
Sebastopol, CA 95472
Tel: (707) 824-5830
E-mail: iscol@aol.com

Visalia (Central) - Support Group
Contact: Shannon Williams
Tel: (559) 741-1671
Visalia, CA

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Colorado

Peyton - Support Group
ROCK’n Peyton, CO
Crystal Brauer
Tel: (719) 494-8590
E-mail: Brauer.family@yahoo.com

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Connecticut

Simsbury - Support Group
Raising Our Celiac Kids - R.O.C.K. - Simsbury Chapter
Contact: Mark & Tracy Saperstein
Tel: (860) 651-4857
E-mail: mtbahs@comcast.net

Trumbull - Support Group
ROCK'n Trumbull, CT (Fairfield County)
Susy Ferreira
30 Laurie Road
Trumbull, CT 06611
Tel: (203) 268-5071
E-mail: sferreira5071@charter.net

Waterford - Support Group
Raising Our Celiac Kids - R.O.C.K. - Waterford Chapter
Contact: Donna Kensel
Waterford, CT
E-mail: CtCeliacKids@aol.com

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District of Columbia (Washington D.C.)

District of Columbia - Support Group
Contact: Linda Hickman
Northern VA/Washington DC R.O.C.K.
Tel: (410) 290-5224
E-mail: hickman68@verizon.net

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Florida

Apopka - Support Group
Contact: Deborah Pfeifle
Raising Our Celiac Kids (R.O.C.K.) - Apopka Chapter
Apopka, FL 32712
Tel: (407) 880-6104
E-mail: dpfeifle@earthlink.net

Coral Springs/Palm Beach - Support Group
Contacts: Janna Faulhaber and Stacey Galper
Raising Our Celiac Kids (R.O.C.K.) - Coral Springs/Palm Beach Chapter
Tel: (954) 255-7855
E-mail: Staceynagel@paxson.com

Odessa (Tampa) - Support Group
Contact: Terri Willingham
Raising Our Celiac Kids (R.O.C.K.) - Odessa Chapter

Orlando - ROCK'n Celebration - Support Group
Contact: Rose Parvaz
Celebration, FL 34747
E-mail: rose.parvaz@celebration.fl.us

Palm Beach gardens - Support Group
ROCK'n Palm Beach Gardens
Contact: Kimberly Wade
Palm Beach Gardens, FL 33418
E-mail: tkcrw@comcast.net
Tel: (561) 625-9005

Tampa - Support Group
Contact: Melissa Ransdell
Raising Our Celiac Kids (R.O.C.K.) - Tampa Chapter
14521 Nettle Creek Rd.
Tampa, FL 33624
Tel: (813) 265-8105

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Georgia

Atlanta - Support Group
Contact: Jeff Lewis, M.D.
Children's Center for Digestive Health Care
Raising Our Celiac Kids (R.O.C.K.) - Atlanta Chapter
E-mail: jlewis@ccdhc.org

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Illinois

Chicago - Support Group
ROCK'n Chicago
Contact: Alexandra Vavouliotis
Tel: (847)-962-7244
E-mail: alexvav24@mac.com

Dekalb - Support Group
Contact: Audrey O'Sullivan
Raising Our Celiac Kids (R.O.C.K.) - Stillman Valley Chapter
Dekalb, IL
Tel: (815) 756-2606
E-mail: Audrey08@aol.com

Moline - Support Group
Contact: Lesley Lamphier
ROCK'n Illinois (Moline)
Moline, IL 61265
Tel: (309) 736-1507
E-mail: celiackids@mchsi.com

Springfield - Support Group
Land of Lincoln Celiac Support Group
Contact: Joyce Hall
Raising Our Celiac Kids (R.O.C.K.) - Springfield Chapter
Springfield, IL

Washington - Support Group
Heart of Illinois Celiac Kids
Contact: Samantha Young
E-mail: info@hoiceliackids.com

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Indiana

Henryville - Support Group
Contact: Kristie Williams
ROCK'n Indiana (Henryville)
Henryville, IN 47126
Tel: (812) 294-1179
E-mail: kristiewilliamsrn@hotmail.com

Indianapolis - Support Group
Contact: Kelly Kurzhal
ROCK’n Indianapolis
Indianapolis, IN  46217
Tel: (317) 697-4933
E-mail: kellykurzhal@hotmail.com

Mooresville - Support Group
Contact: Cindy Holder
Raising Our Celiac Kids (R.O.C.K.) - Mooresville Chapter
375 E. Countyline Rd.
Mooresville, IN 46158
Tel: (317) 831-9871
E-mail: Holders2@comcast.net

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Iowa

Des Moines - Support Group
Contact: Lindsay Amadeo
Raising Our Celiac Kids (R.O.C.K.) - Des Moines Chapter
Des Moines, IA
E-mail: llamadeo@yahoo.com

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Maryland

ROCK'n Maryland
Contact: Steffani Mykins
Tel: (410) 626-1958
E-mail: stfine@comcast.net

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Massachusetts

Longmeadow - Support Group
ROCK'n MA
Contact: Christie Freda
Longmeadow, MA 01106
E-mail: cfreda126@comcast.net
Tel: (413) 567-5748

Somerset - Support Group
Contact: Stacey Nasrallah
ROCK'n Somerset (MA)
Somerset, MA 02726
Tel: (508) 674-6211
E-mail: info@somersetrock.org
Internet: http://www.somersetrock.org

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Michigan

Ann Arbor - Support Group
Contact: Anne MacDougald
ROCK’n Michigan
E-mail: anniemacdougald@gmail.com

Macomb Township - ROCK'n MI Support Group
Contact: Kimberly Fanelli
Macomb Township, MI 48044
Tel: (586) 226-8480
E-mail: kfanelli@mac.com

West Bloomfield - Support Group
Contact: Gail Smoler
Raising Our Celiac Kids (R.O.C.K.) - West Bloomfield Chapter
4358 Strathdale Court
West Bloomfield, MI 48323
Tel: (248) 851-9451
E-mail: GailS63@aol.com

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Minnesota

Minneapolis/St. Paul Support Group
Contact: Lynda Benkofske
Raising Our Celiac Kids (R.O.C.K.) - ROCK-Minneapolis/St. Paul Chapter
15470 County Rd. 35
Elk River, MN 55330
Tel: (763) 263-7679
E-mail: ljbenkof@ties2.net

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Mississippi

Columbia - Support Group
Contact: Beth Broom
Raising Our Celiac Kids (R.O.C.K.) - South Mississippi Chapter
50 Wilks Road
Columbia, MS 39429
E-mail: sbroom@dixie-net.com

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Missouri

O'Fallon - Support Group
Contact: Beth Anne Miller
7264 Sweetcider Lane
O'Fallon, MO 63366
Tel: (636) 294-2037
E-mail: Frankbethm@aol.com

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Montana

Billings - ROCK'n Montana Support Group
Billings, MT 59102
Contact: Perrin Grubbs
E-mail: perrin@bresnan.net
Tel: (406) 655-7897

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Nevada

Reno - Support Group
Contact: Carrie Owen
Raising Our Celiac Kids (R.O.C.K.) - Reno Chapter
Tel: (775) 857-2708
E-mail: Renorockgroup@yahoo.com

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New Hampshire

Manchester - Support Group
Contact: Michelle Ouellette
ROCK'n New Hampshire
Manchester, NH 03102
Tel: (603) 627-1831
E-mail: rocknh2006@gmail.com

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New Jersey

Blairstown - Support Group
Contact: Marla Benson
Raising Our Celiac Kids (R.O.C.K.) - Blairstown Chapter
Blairstown, NJ
MBenson890@aol.com
(808) 362-7752

Freehold - Support Group
Contact: Elissa Carlin
Raising Our Celiac Kids (R.O.C.K.) - Freehold Chapter
Marlboro, NJ 07746
Tel: (732) 252-8309
E-mail: ElissaC75@aol.com

Morristown - Support Group
ROCK'n New Jersey
Contact: Andrea Kitzis Smith
Morristown, NJ 07960
Tel: (201) 965-7309
E-mail: akitsm@att.net

Short Hills - Support Group
Contact: Ellie Fried
Raising Our Celiac Kids (R.O.C.K.) - North Jersey Chapter
Tel: (973) 912-0253

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New Mexico

Albuquerque - Support Group
Contact: Traci Shrader
Tel: (505) 450-1156
E-mail: tashrader@msn.com

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New York

Auburn - Support Group
R.O.C.K.'n Auburn
Contact: Nicki Hai
Tel: (315) 252-2764
E-mail: jnhai@roadrunner.com

Glens Falls Region - Support Group
Contact: Lisa Fox
Lake George, NY 12845
Tel: (518) 668-5838
E-mail: fox_lisa@hotmail.com

ROCK’n Hudson Valley, NY
Contact: Terresa Bazelow
Thompson Ridge, NY
Tel: (845) 609-7432
E-mail: HVNYROCK@aol.com

Long Island - Support Group
Contact: Christine Lauria
East End Raising Our Celiac Kids (R.O.C.K.)
E-mail: eastendrock@yahoo.com
Internet: www.rockli.com

Nassau County- Support Group
Contact: Angela Silverstein
Raising Our Celiac Kids (R.O.C.K.) - Lynbrook
Tel: (516) 593-2904
E-mail: venusangmm1@optonline.net

Nassau/Suffolk - Support Group
Contact: Randi Albertelli
Raising Our Celiac Kids (R.O.C.K.) - Long Island Chapter
E-mail: rsquared31@optonline.net
Contact 2: Jill Schneider
Tel: (516) 551-4564
E-mail: jahms@verizon.net

Rockland, NY - Bergen, NJ
Raising Our Celiac Kids (R.O.C.K.) - Rockland, NY - Bergen, NJ Chapter
Contact: Gabrielle Simon
Telephone: (646) 342-6960
Email: nynjrockmom@yahoo.com

Rome - Support Group
Mohawk Valley R.O.C.K. (upstate New York)
Contact: Rebecca Madeira
Rome, NY
Tel: (315) 337-7671

Upstate - Support Group
ROCK'n Upstate New York
Contact: Karen Dorazio
Jamesville, NY 13078
Tel: (315) 469-8154
E-mail: kdorazio@twcny.rr.com

Western New York - Support Group
Raising Our Celiac Kids (R.O.C.K.) - Western New York Chapter
Buffalo / Niagara Falls NY
Contact: Jeanette Yuhnke
Tel: (716) 625-8390
Internet: http://www.glutenfreeinwny.com/WNYCeliacKids.php

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North Carolina

Charlotte, Support Group
Contact: Nikki Everett
Raising Our Celiac Kids (R.O.C.K.) - Charlotte Chapter
Huntersville, NC  28078
Tel: (704)  804-4090
E-mail: haircolorexpertise@hotmail.com

Harrisburg - Support Group
Contact: Linda Witherspoon
5018 Wynford Ct.
Harrisburg, NC 28075
Tel: (704) 957-6100
E-mail: Linda.witherspoon@aol.com

Stantonsburg - Support Group
ROCK’n North Carolina
Contact: Carrie Forbes
Stantonsburg, NC 27883
Tel: (252) 238-3132
E-mail: gingerlemongirl@gmail.com

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North Dakota

Fargo - Support Group
Contact: Stacey Juhnke
Tel: (701) 237-4854
E-mail: DSJuhnke@yahoo.com

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Ohio

Akron - Support Group
Contact: Sue Krznaric
Raising Our Celiac Kids (R.O.C.K.) - Akron Chapter
Akron, OH
Tel: (330) 253-1509
E-mail: skrznaric@cs.com

Akron - Support Group
Contact: Therese Semonin
Raising Our Celiac Kids (R.O.C.K.) - Akron Chapter
CSA Chapter 111, S.O.S. Save Our Stomachs

Cincinnati - Support Group
Contact: Beth Koenig
Raising Our Celiac Kids (R.O.C.K.) - Cincinnati Chapter
Cincinnati, OH
E-mail: BethKoenig@cinci.rr.com
Tel: (513) 923-4435

Cleveland - Support Group
ROCK’n Cleveland
Contact: Tracey Lavine
Solon, OH 44139
Tel: (216) 533-1285
E-mail: Tracey95@aol.com

Toledo - ROCK'n Toledo Support Group
Contact: Amy Kinkaid
Toledo, OH 43615
E-mail: kinkaida@bex.net
Tel: (419) 509-6913

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Oregon

Salem - Support Group
Contact: Kristen Klay
Raising Our Celiac Kids (R.O.C.K.) - Salem Chapter
Tel: (503) 581-3884
E-mail: kristenklay@yahoo.com

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Pennsylvania

Greenville - Support Group
Contact: Fiona Garner
Raising Our Celiac Kids (R.O.C.K.) - Greenville Chapter
Greenville, PA

Greensburg - Support Group
Contact: Martin Martinosky, Jr.
Raising Our Celiac Kids (R.O.C.K.) - Greensburg Chapter
Greensburg, PA
Tel: (724) 834-3435
E-mail: ROCKchapter@aol.com

Hanover - Support Group
ROCK’n Hanover
Contact: Melissa Panzer
Hanover, PA  17331
Tel: (717) 633-1667
E-mail: Glutenfree4life@live.com

Harrisburg - Support Group
Gluten Intolerance Group of Harrisburg
Harrisburg, PA
Tel: (717) 520-9817

Lancaster/York - Support Group
Contact: Janelle Gregory
Tel: (717) 687-8586
E-mail: janellegregory@verizon.net

Lansdale - Support Group
ROCK Bucks Montgomery
Contact: Holly and Steve Staugaitis
Lansdale, PA  19446
Tel: (215) 997-2706
E-mail:  hollystaugaitis@gmail.com

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South Carolina

Clover - Support Group
Contact: Lauretta McInnis
Raising Our Celiac Kids (R.O.C.K.) - Clover Chapter
Tel: (803) 222-5143
E-mail: laurettamcinnis@gmail.com

Easley - Support Group
Contact: Laura Armstrong
Raising Our Celiac Kids (R.O.C.K.) - Easley Chapter
Easley, SC
Tel: (864) 850-0344

Lexington - Support Group
Contact: Gail Fox
Raising Our Celiac Kids (R.O.C.K.) - Lexington Chapter
Lexington, SC 29072
Tel: (803) 957-7658
E-mail: gailfox@sc.rr.com

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Tennessee

Nashville - Support Group
Contact: Janet Lowery
Raising Our Celiac Kids (R.O.C.K.) - Nashville Chapter
Tel: (615) 758-2674

Woodlawn - Support Group
Contact: Shantal Green
Woodlawn, TN
Tel: (931) 648-2289

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Texas

Austin - Support Group
Contact: Frances Kelley
ROCK'n Austin - Alamo Celiac GIG
Austin, TX 78739
E-mail: fkelley@austin.rr.com
Tel: (512) 301-2224

Dallas/FortWorth - Support Group
Contact: Kelly LeMonds, Leader
Raising Our Celiac Kids (R.O.C.K.) - Wylie Chapter
1821 Spinnaker Way Drive
Wylie, Texas 75098-7855
Tel: (972) 442-9328
E-mail: leader@dallasrock.org
Internet: http://www.dallasrock.org

Dallas/FortWorth - Support Group
Contact: Diane McConnell
Raising Our Celiac Kids (R.O.C.K.) - Dallas/FortWorth Chapter
Tarrant County, TX
Tel: (817) 849-8646
E-mail: fortworthrock@swbell.net

Houston - Support Group
Contact: Janet Y. Rinehart, Chairman
Houston Celiac Sprue Support Group
Raising Our Celiac Kids (R.O.C.K.) - Houston Chapter
13722 Ashley Run
Houston, TX 77077-1514
Tel: (281) 679-7608
E-mail: txjanet@swbell.net
Internet: http://www.csaceliacs.org/

Houston - Support Group
Contact: Faye Sallee
Raising Our Celiac Kids (R.O.C.K.) - Houston Chapter
14830 Sagamore Hills
Houston, TX 77082
Tel: (281) 496-9166

Houston - ROCK'n Houston Support Group
Comtact: Monica Ryan
Houston, TX 77025
Tel: (713) 667-1963
E-mail: Mwryan@ipa.net

Lubbock - Support Group
Contact: Beth Trostle
ROCK'n Lubbock
Tel: (806) 794-5917
E-mail: calvintrostle@nts-online.net

San Antonio - Support Group
Contact: Rose and Michael Stevens
Raising Our Celiac Kids (R.O.C.K.) - San Antonio Chapter
San Antonio, TX
Tel: (210) 495-7757
E-mail: info@kidceliac.com
Internet: http://www.kidceliac.com

Victoria - Support Group
Contact: Julie Bauknight
Raising Our Celiac Kids (R.O.C.K.) - Victoria Chapter
Victoria, TX 77901
Tel: (361) 572-9252

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Utah

Ogden - Support Group
Contact: Eileen Leatherow
Raising Our Celiac Kids (R.O.C.K.) - Ogden Chapter
Ogden, UT

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Virginia

Ashburn - Support Group
Keith Bird
Tel: (703) 348-7607
rock@birdmk1.plus.com

Bristow - Support Group
ROCK’n Bristow
Contact: Michael and Elizabeth Brown
Bristow, VA 20136
Tel: (703) 753-9161
E-mail: 2xx1xy@comcast.net

Paeonian Springs - Support Group
Raising Our Celiac Kids (R.O.C.K.) - Paeonian Springs
Becky Shore
Tel: (571) 252-0036
E-mail: zoo2u@comcast.net

Virginia Beach - Support Group
Contact: Cynthia Olson
E-mail: glutenfreemom@hotmail.com

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Washington

Bellingham - Support Group
Contact: Jean McFadden Layton
ROCK'n Washington
Bellingham, WA 98229
Tel: (360) 734-1659
E-mail: glutenfreekids@yahoo.com

Bothell, WA - Support Group
Contact: Lynn Crutcher
Rock'n Washington
Bothell, WA 98011
Tel: (425) 205-1327
E-mail: gfkids1@yahoo.com

Poulsbo - Support Group
Contact: Tim & Dawn Simonson
Raising Our Celiac Kids (R.O.C.K.) - Poulsbo Chapter
Poulsbo, WA 98370
Tel: (360) 779-9292
E-mail: timsimonson@csi.com

Seattle - Support Group
Contact - Irina Risuhina
Raising Our Celiac Kids (R.O.C.K.) - Seattle Chapter
E-Mail: iris510@hotmail.com

Spokane - Support Group
Contact: Jennifer Fancher
ROCK'n Spokane, WA
Spokane, WA
Tel: (509) 891-7250
E-mail: nelsonfancher@live.com

Vancouver - Support Group
Contact: Theressa Rachetto
Vancouver, WA 98662
Tel: (360) 713-1504
E-mail: theressarachetto@gmail.com

Yakima - Support Group
ROCK’n Yakima, WA
Contact: Shanta Gervickas
Tel: (509) 965-1130 
E-mail: Shanta@network7.com

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West Virginia

Hurricane - Support Group
Contact: Karen Daniel
Raising Our Celiac Kids (R.O.C.K.) - Hurricane Chapter
340 Green Acres Dr.
Hurricane, WV 25526
Tel: (304) 757-0696
E-mail: krdaniel@suddenlink.net

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Wisconsin

DePere - Support Group
Contact: Pam Rourke
Tel: (920) 339-7867
E-mail: mrourke@new.rr.com

Jackson - Support Group
Contact: Yvonne Schwalen
Raising Our Celiac Kids (R.O.C.K.) - Jackson Chapter
E-mail: trainman280@netzero.net