Well it looks like dairy might be back on the list of "Can Eat" once again...at least in moderation. I've been doing a bit of experimentation with...you guessed it...chocolate! I've eaten an entire Canadian-made Cadbury's chocolate mint bar over the course of a week, as well as thrown in a few doses of heavily-buttered popcorn. Last night I was tempted by some cheese and succumbed. So far so good! At a birthday party a few nights ago I had a few scoops of cream-cheese laden Mexican bean dip and was thrilled to find that my body quite happily accepted it. Of course my taste buds are ALWAYS saying 'you go girl!' but a few hours later the rest of me is asking a lamenting "why???"
Last night was a food challenge as my husband and I chaperoned our school's Social Community's "Healing Hands Charity Ball." Money was raised for cancer treatments in honour of Ibu Mona, a teacher who very recently passed away due to cancer, After much hoopla over getting ready (five grade 7 girls in my home, curls being straightened, straight hair curled, dresses and high heels and lots of shiny things stuck everywhere), we headed over to maintain some order at the school gym. This was NOT a difficult task in any way as the entire lot of kids was very well behaved and spent most of their energy on eating and dancing the night away. The difficulty for me came in the way of the dinner buffet, which looked and smelled delicious. As always, it seemed that most things, even the steamed veggies, had some kind of extra in it, whether it was soy sauce, soup stock powder or some unknown brown source that I was not willing to tackle. I'm learning that in order to enjoy the night, I need to put aside my love of food (I have always been a sucker for All-You-Can-Eat buffets) and to just enjoy my surroundings and my company. My meal consisted of tropical fruit, white rice, and some krupuk (Indonesian 'bingo chips' that when placed in oil pop into large, puffy chips) and a glass of water. Now that I know that dairy seems to be a safe bet, I'll probably add vanilla ice cream to that list next time.
Although it's fun to eat, last night was enjoyable mostly because I was able to chat with some friends that we don't see that often, to dance with our son and daughter (ok, proud mom moment when Abby danced with Dad and Matt with me, and neither worried a smidge about what their friends thought) and to watch our kids and their friends have such a fun time dancing that they didn't stop dancing until the take-down crew was ready to go-at-'er.
Saturday, April 30, 2011
Friday, April 22, 2011
First Long-Term "Celiac" Journey
I have just returned from the "jungles" of North Sulawesi with my family and 2 other families and have survived. Only once did I become a little bit "celiac-sick" and I have returned home the same weight as when I left. That's saying a lot, because eating wasn't always easy, and we were always on the go. Our first stop was Bunaken Island, and our 2nd was in the mountains just outside of Manado, in Tomahon. Although the restaurants (for lack of a better word) in both locations tried to be accommodating, I found the latter the most attentive to my diet. This became obvious the moment our host asked "is anybody here vegetarian?"
After being picked up at the Manado airport we were driven to what was to become a memorable starry, moonlit boat ride to our first location, Bunakan Beach Resort. During the ride we were told that the owner of the resort was getting married the next day, and our families were invited to join in. Although we were excited about the cultural experience ahead, we agreed that we'd probably not partake of the dog-rat stew that was part of the buffet. Before retiring for our first night, I spoke with the cook--who it turns out was the bride herself--about what I could and could not eat. Although I think she understood the gyst of it, some of the earnestness was lost in communication as she later explained to her staff how to deal with me. It wasn't until the 2nd night, that of the wedding itself, when I went down into the kitchen to cook my buckwheat pancakes that I was able to use some of the wisdom I learned from a fellow Celiac's blog . I told the staff who had gathered to watch me cook my pancakes (3 ladies and one fellow) that I had an illness like diebetes, and if I eat anything I'm not supposed to, I will become very sick. That seemed to work, so thank you Singapore Coeliac! After that, I was usually given a separate bowl each meal that contained 2 boiled eggs and some form of cooked vegetable. Not my ideal meal but I was really thankful for the break. I was getting tired of asking "what is in this sauce?" or "is this made from powder?" I think the staff was getting tired of hearing it as well.
One thing about Indonesian culture that seems to get in my way of healthy eating is that typically, Indonesians are very agreeable. If I ask "is there soy sauce in this?" they will so often say yes, even though it doesn't, because they THINK that that is the answer I want to hear. I'm learning to ask what ingredients are in something, and then to repeat back to the staff member what they've said to me. Often they'll elaborate a little upon the second repetition. When it gets too complicated, I eat white rice and then snack on nuts and dried fruit later.
I have to admit that I felt a little sorry for my fellow travellers, as I was constantly aware of what was being served, how, and to whom (especially when I was forgotten in the mix). On our final morning in Bunaken, fried egg sandwiches were being served to all for breakfast. My husband explained (for the umpeenth time) that I cannot have the bread but would like the egg. After a long wait, out came my egg sandwich, complete with 3 pieces of toast. It is not a very nice feeling to look someone in the eye and tell them that they got my order wrong, and also to know that I was going to waste food that somebody living very, very nearby would probably LOVE to eat. Thankfully a man we'd just met offered to take my roti dan telur off my hands and out came 2 more boiled eggs 20 minutes later.
Life got a lot easier for me when we entered Highlands Resort & Spa in the mountains, because not only had we stopped at a grocery store and picked up some snacks on the way (I'd eaten most of mine as fillers on the island), but because the staff asked about dietary needs. It was established that I can eat rice and bihun (rice vermicelli), as well as a variety of made-from-scratch dinner meals that the cook, Ibu Ati, was quite willing to make for me. My first meal consisted of chicken and corn egg-drop soup, with cap cai and rice on the side. Both breakfasts contained one special fried dish just for me, sauce-less, and at least one egg. I was very thankful that I didn't have to be on top of things, and that as soon as the staff saw me heading towards the buffet breakfast, they'd bring out my meal. I do have to admit, though, I am still a little uptight about checking how things are being done, and although I see it as being irritating to the staff, my fellow travellers encouraged me that it's actually being aggressively healthy. Something I'll continue to learn as I go, I suspect.
This short, 5-night trip away from general civilization (mostly felt in the lack of food stores) was a great opportunity for me to learn a variety of things. I found that I do need to bring some basics like Bragg's soy sauce substitute, some non-dairy milk, some protein snacks (nuts, nuts nuts!!!) and some sweets that will stave off an almost daily sweet-tooth craving. I also learned that I need to not be intimidated by staff or situations within a vacation setting, or I may get lost in the 'dining cracks.'
After being picked up at the Manado airport we were driven to what was to become a memorable starry, moonlit boat ride to our first location, Bunakan Beach Resort. During the ride we were told that the owner of the resort was getting married the next day, and our families were invited to join in. Although we were excited about the cultural experience ahead, we agreed that we'd probably not partake of the dog-rat stew that was part of the buffet. Before retiring for our first night, I spoke with the cook--who it turns out was the bride herself--about what I could and could not eat. Although I think she understood the gyst of it, some of the earnestness was lost in communication as she later explained to her staff how to deal with me. It wasn't until the 2nd night, that of the wedding itself, when I went down into the kitchen to cook my buckwheat pancakes that I was able to use some of the wisdom I learned from a fellow Celiac's blog . I told the staff who had gathered to watch me cook my pancakes (3 ladies and one fellow) that I had an illness like diebetes, and if I eat anything I'm not supposed to, I will become very sick. That seemed to work, so thank you Singapore Coeliac! After that, I was usually given a separate bowl each meal that contained 2 boiled eggs and some form of cooked vegetable. Not my ideal meal but I was really thankful for the break. I was getting tired of asking "what is in this sauce?" or "is this made from powder?" I think the staff was getting tired of hearing it as well.
One thing about Indonesian culture that seems to get in my way of healthy eating is that typically, Indonesians are very agreeable. If I ask "is there soy sauce in this?" they will so often say yes, even though it doesn't, because they THINK that that is the answer I want to hear. I'm learning to ask what ingredients are in something, and then to repeat back to the staff member what they've said to me. Often they'll elaborate a little upon the second repetition. When it gets too complicated, I eat white rice and then snack on nuts and dried fruit later.
I have to admit that I felt a little sorry for my fellow travellers, as I was constantly aware of what was being served, how, and to whom (especially when I was forgotten in the mix). On our final morning in Bunaken, fried egg sandwiches were being served to all for breakfast. My husband explained (for the umpeenth time) that I cannot have the bread but would like the egg. After a long wait, out came my egg sandwich, complete with 3 pieces of toast. It is not a very nice feeling to look someone in the eye and tell them that they got my order wrong, and also to know that I was going to waste food that somebody living very, very nearby would probably LOVE to eat. Thankfully a man we'd just met offered to take my roti dan telur off my hands and out came 2 more boiled eggs 20 minutes later.
Life got a lot easier for me when we entered Highlands Resort & Spa in the mountains, because not only had we stopped at a grocery store and picked up some snacks on the way (I'd eaten most of mine as fillers on the island), but because the staff asked about dietary needs. It was established that I can eat rice and bihun (rice vermicelli), as well as a variety of made-from-scratch dinner meals that the cook, Ibu Ati, was quite willing to make for me. My first meal consisted of chicken and corn egg-drop soup, with cap cai and rice on the side. Both breakfasts contained one special fried dish just for me, sauce-less, and at least one egg. I was very thankful that I didn't have to be on top of things, and that as soon as the staff saw me heading towards the buffet breakfast, they'd bring out my meal. I do have to admit, though, I am still a little uptight about checking how things are being done, and although I see it as being irritating to the staff, my fellow travellers encouraged me that it's actually being aggressively healthy. Something I'll continue to learn as I go, I suspect.
This short, 5-night trip away from general civilization (mostly felt in the lack of food stores) was a great opportunity for me to learn a variety of things. I found that I do need to bring some basics like Bragg's soy sauce substitute, some non-dairy milk, some protein snacks (nuts, nuts nuts!!!) and some sweets that will stave off an almost daily sweet-tooth craving. I also learned that I need to not be intimidated by staff or situations within a vacation setting, or I may get lost in the 'dining cracks.'
Wednesday, April 13, 2011
Dwindling Supplies
When we first moved to Indonesia, there were some political changes going on that affected us mostly in the area of food. For the first 6 months we'd find mayonnaise, boxed cakes, icings, all kinds of flours, a variety of imported goods and snacks, and then all of a sudden, everything stopped at the docks. There were political red tape excuses keeping food stocks on the docks, typically associated with taxes, and so the ex-pats had to make do with local mayo (yuck), cakes from scratch (I prefer anyways), and learning how to either make do with what was out there, substituting local ingredients, or having a friend who was heading from overseas bring things in a suitcase. I opted for the latter as we had a steady flow of visitors in our first year of living here. Sadly, that has petered out a bit, with the odd visitor popping in...our last one stayed only 50 hours but it was worth it still.
Today, it's a treat to go shopping in Jakarta, and sometimes even at the local grocery store. Once in a while we'll find a real treat and share the news with friends. It was quite a delight when Snickers appeared on the shelves a few months ago, and now that there are Snickers bars commercials on tv, we figure they're here to stay. Unfortunately, my gluten-free shopping experience is a big similar to my earlier one, where when I first was diagnosed in January, I found gluten-free goodies all over the place. Now, it seems stocks have dwindled and am I forced to make my own treats. Not a huge deal, though, because as I settle into this life-style, the 'overwhelmingness' (new word!) of it all diminishes with each new successful gluten-free/dairy-free recipe. I haven't thrown anything into the garbage in over 2 weeks, and the banana cake I made today actually smelled delicious as it came out of the oven. I have sweet friends who, when we get together, actually research how to make a gluten-free treat, and bring it along just so I can eat with the group. One even had a boxed brownie mix sent from the United States. Needless to say, I made it immediately and it sits, pre-cut, in my freezer. I dive into it every few days and the chocolately-ness of it all just makes my day:).
A trip home to Canada is on the horizon, and growing closer each day. I try not to think about it too much, but am excited at the eating-prospects (not quite as excited as seeing family and friends, though) and am already planning what I'll be bring back with me.
Thanks for reading.
Today, it's a treat to go shopping in Jakarta, and sometimes even at the local grocery store. Once in a while we'll find a real treat and share the news with friends. It was quite a delight when Snickers appeared on the shelves a few months ago, and now that there are Snickers bars commercials on tv, we figure they're here to stay. Unfortunately, my gluten-free shopping experience is a big similar to my earlier one, where when I first was diagnosed in January, I found gluten-free goodies all over the place. Now, it seems stocks have dwindled and am I forced to make my own treats. Not a huge deal, though, because as I settle into this life-style, the 'overwhelmingness' (new word!) of it all diminishes with each new successful gluten-free/dairy-free recipe. I haven't thrown anything into the garbage in over 2 weeks, and the banana cake I made today actually smelled delicious as it came out of the oven. I have sweet friends who, when we get together, actually research how to make a gluten-free treat, and bring it along just so I can eat with the group. One even had a boxed brownie mix sent from the United States. Needless to say, I made it immediately and it sits, pre-cut, in my freezer. I dive into it every few days and the chocolately-ness of it all just makes my day:).
A trip home to Canada is on the horizon, and growing closer each day. I try not to think about it too much, but am excited at the eating-prospects (not quite as excited as seeing family and friends, though) and am already planning what I'll be bring back with me.
Thanks for reading.
Saturday, April 9, 2011
Island Eating
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| Bunaken National Park, Sulawesi, Indonesia |
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