Enjoying Gluten-Free Life

Enjoying Life

Canadian Lauren began celiacteen.com when she was 15, a few months after her diagnosis. If anyone is having a pity party over having to eat gluten-free (I know I did in the beginning and occasionally still do), head over to Lauren’s blog and become inspired by her joy for life and eating gluten-free. Eighteen now, she’s just left for France to study the language for four months. Her motto for the year is “leap.”

Immerse yourself in joyful living – gluten-free or not.

You say you don’t consider being a celiac a burden. Why?

Knowing about it allows me to live. Sure, I avoid a protein; just one protein, but that doesn’t have to be a burden. I’ve never seen it as one. I’ve seen it as a path to health, a way for my body to heal. Why would I consider it a burden when the fact that I don’t eat one thing means that I get to live a full life?

You have an attitude about eating gluten-free that people of all ages can learn from. Were you upset or afraid when you first got your diagnosis? When you started learning about eating gluten-free, did you get frustrated? Basically, I’m wondering if you’ve always been this accepting about eating gluten-free.

Of course I’ve had days, but they are incredibly few and far between. When I first got my diagnosis, I was ecstatic. Had I been well enough, I would have jumped up and down. I’d spent so much time sick that this was a way out, a way to be healthy. It never occurred to me that it could be scary, besides the possibility of mistakenly ingesting gluten. Once in awhile, I’ll be reminded of something I can’t have, or never got to try, but before long I always remember how much great food there is out there that I can eat. Plus, if I really really want to eat something, I can always try my hand at making it, gluten-free. And really, is there anything better than a perfectly ripe peach? Or a mid-winter cara cara orange? Or end-of-summer tomatoes? I’m not missing out.

How different is the way you eat now compared to how you used to eat?

My eating habits have certainly changed, but much of that is due to the fact that I’m more adventurous now and appreciate whole foods much more. I want to experience new flavours and many of those become part of the rotation. Things like quinoa and millet have become part of my week, and I find that I savour my food much more now. It doesn’t make me sick, so I enjoy it more. Not to mention, I’m in my late teens rather than my early teens. It’s such a time of change for all of us, so eating habits are almost always part of that.

When and why did you start cooking and creating your own recipes?

I’ve always loved to bake, but when I was diagnosed with Celiac, I wanted to push myself. I wanted to learn about this new world of baking that I was exploring. After a good deal of other people’s recipes, I wanted to create and adapt recipes from my memories. Then, I fell in love with it. Playing with flours can be such fun!

How did changing your diet change time spent with friends? What adjustments did you have to make to still be part of things?

Before I answer, you have to keep in mind that I’d been out of things for so long. I was ill, and it was a triumph if I made it through a half-day of school. I didn’t have much of any social life when I was ill. Of course, when I regained health, things changed, but it was never an issue. I have never really thought about it as making adjustments to “still be part of things.” My friends have always been supportive. They want to go places I can eat, make sure that I’m always taken care of, just as I do for them. It’s the same as making sure there are pork-free options for my Muslim or Jewish friends, or vegetarian options for vegetarian friends. It’s just something you do, not something I’ve ever focused on. I think if you’re really worried about being a part of things, that takes you out of the moment, out of being there. There are always ways. Sometimes I have macaroons rather than a friend’s cake, or I just sing Happy Birthday with the rest of them. I don’t make it a point of contention. I make it important, but my friends all know, and I respect them and myself enough to say something if there’s an issue. They would hate to make me sick just as much as I would hate being sick from gluten contamination.

Has being a celiac made a difference in where you plan to go to school? Has it made any difference in what you plan as a future career?

In a way, it has. A number of the schools I’m looking at have residences with cooking facilities, or the option of it. Others have great gluten-free options. I’m definitely fully aware of the gluten-free situation at each university.

Yes, but more in that I have considered different majors. I’ve looked into more faculties and explored all possibilities. With Celiac, I’ve discovered and searched out things that I enjoy. I want to find something I love, that I will be challenged and inspired in. I think I’ve found that, but it’ll be a few months before I know just what and where I’ll be for university.

What advice do you have for teens who’ve just been diagnosed?

You can do it. Stick with the diet. It’s worth it. I know it can be difficult, and we all have different experiences, but imagine if you could feel better. Imagine if you could have a calm stomach, a less foggy brain, and more energy. Yes, your life is going to change. That is a fact, but you have the power to make it a good change. Learn to read labels, be protective of your food and everything that goes into your body. Find others, get involved in your local Celiac Association. They have so much information, and can provide all sorts of support if you’re struggling. It always breaks my heart to hear about celiacs who refuse to follow the diet, because they’re hurting themselves. There is an abundance of fantastic gluten-free food out there. Starting at the basics and working through more and more foods, you don’t have to miss out. In fact, you might just discover a whole new cuisine that you adore.

No Bake Bite Sized Cheesecakes

Lauren has a wide variety of recipes on her site. I made her “No Bake Bite Sized Cheesecakes.” They’re an easy dessert and a good first gluten-free project. My husband (also gluten-free) had been asking for cheesecake so this seemed like the perfect choice. For the cookie crust, I used half of a package of Pamela’s Pecan Shortbread. I turned it into crumbs in the food processor then just rinsed and dried the processor bowl and blade and made the filling in it too. (If you don’t have a food processor, put the cookies into a Ziploc bag and crush with a rolling pin.) The cheesecake fan I’m married to isn’t a huge fan of lemon but loves orange so I used some fresh squeezed orange juice instead of the lemon and added some orange zest. To put the filling into the mini muffin cups, I put it into a plastic bag, cut the corner and squeezed in into each. He declared them delicious.