It's Holiday Season Again...

Last year was my first holiday season as a Celiac and I survived...but it wasn't easy, so this year I approach the hardest time of the year with a little hesitation and a hope that it doesn't bring me down. As you can imagine social situations are tough, and the holidays are FULL of them. Starting with holiday parties (I'm hosting my own this year with gluten-free only foods!), the visit home where my family must go out of their way to find me separate meals for both Christmas Eve and Christmas, New Year's Eve party snacks and finally culminating in my birthday on January 8th.

I know I can't help it but it is very hard to go home for a couple days. Again, it's not that my family minds putting together a separate meal for me, or even making dishes for everyone that are gluten-free, but I can't help but feel like I'm putting everyone out. It takes a lot of work to find a turkey that is gluten-free (not all of them are), to make cookies with strange flour mixes when I'll only eat a handful and having me say no when they have worked so hard on a recipe but didn't know that a given ingredient had a "secret" troublesome ingredient. 

On top of this, I dread the stress. Although I know I'll have something to eat no matter what, it gives me anxiety to be away from Austin where I have a kitchen full of safe food and a city full of restaurants that I know cater to gluten-free customers, especially for 6 days! I wish I could make every city just like Austin!!

While I feel this on the inside, I work hard to stay positive since Christmas is my favorite time of year (despite the above). I've put up my Christmas tree, am throwing a party and hopefully will get to see my high school girls when I get home. Lucky for me I do have a support system that many others don't, and most of the time I am the only one that has to worry about my diet. I will give full credit to my family, my friends throwing New Year's Eve bashes and everyone willing to take me to the restaurant with the best gluten-free menu for my birthday. 

This time of year is the hardest, but it is for many of us, so if you feel like me keep your chin up and look at some pretty Christmas lights, they will always make you smile!

My G-Free Future...?

This week we have finals for the full-time MBA program, which is the unspoken signal that we should start to think about summer internships and future careers. Most of the individuals in my class are switching careers, industries and even discovering brand-new opportunities, which leave us all feeling a little lost and overwhelmed by the potential we've got. They tell us a top 20 program will get us in the door, but first we need to decide what door we wish to knock on.

When I started my MBA application I was dedicated to going back into higher education (I was working for www.myedu.com) but then I got diagnosed, right before completing my essays. After a month I realized that this is what would now drive my life, I switched all of my essays around, and I not only dealt with it but became truly passionate about learning and teaching others how to make the best of this crappy diagnosis. At that time I started my blog and have been pondering how to make gluten-free a "career" ever since.

In a world dominated by doctors and dieticians I feel as if an MBA could make an impact that wasn't originally foreseen by the people who run Living Without and Celiac.com so I've made it my mission to get into lifestyle marketing for the gluten-free community. The question is...how? I've had the opportunity to speak with and conduct informational interviews with individuals such as Kim Koeller with GlutenFreePassport.com, individuals from Enjoy Life Foods and Mary's Gone Crackers and even dietitians in the Austin area.

What I've realized is that I have the personal experience, a lot of marketing background and about .25 of an MBA so I could provide a lot to this industry in some way or another. Ideally, I'd love to take G-Free in the City to the next level (and am in the works) but I've decided that my summer internship should be dedicated to learning the business and market side of things from within the walls. So my goal is to find one of the special dietary CPG companies, a large conglomerate who has a goal of expanding their product line, a local business or an amazing publication that serves the community and convince them to take me under their wing for the summer.

That being said, I've got an uphill battle. Such a niche industry takes a lot of hard work to break into, but I'm dedicated and determined so wish me luck!

Summary of Gluten-Free Grains

I got this information off of the ConAgra Mills website: http://www.conagramills.com/our_products/ancient_grains.jsp

I know there is misunderstanding about gluten-free, thinking it is no carbs. This summary is a great way to familiarize yourself with other grains that can be used just like flour or wheat! Many gluten-free flour blends use these grains as well.

Amaranth
	Very small, light-colored grain with an appealingly peppery flavor. Native to the Americas and prized by the Aztec civilization—it is a dietary staple as well as a revered symbol of the culture. Amaranth protein quality is among the highest with respect to other grains. It has comparatively more calcium and iron than other grains. Gluten-free
Millet
	Small, pale, yellow round grain with a mild flavor that's ideal for blending with the flours of other grains A staple in India and common in Africa, millet was domesticated more than 4,000 years ago from a wild West African grass. Millet nutrients include the B vitamins—thiamin, riboflavin, niacin, pantothenic acid, B6, and folic acid—along with a number of other important nutrients. Gluten-free
Quinoa
	A small, light-colored round grain with an unmistakably nutty, earthy flavor. Indigenous to South America, where the Incas praised it as the "mother of all grains." Superior protein quality compared to other grains; a powerful source of minerals, including calcium, magnesium, potassium and iron. Gluten-free
Sorghum
	Medium-size round grain with a mild, lightly sweet taste that melds well with other flavors. Originated in Africa; today it is the fifth most important cereal crop in the world. Highly versatile—sorghum can be extruded, flaked, popped, formulated into baked goods and even brewed into beer. Gluten-free
Teff
	Tiny, ivory-colored grain whose lightly sweet, molasses-like flavor is compatible with other grain flours. The foundation of the Ethiopian diet, and principle source of nutrition for its people. Notable source of calcium and magnesium. Gluten-free