Interview with Once-A-Month-Cooking Authors
October 6th, 2009 | 
Author: Meet the authors:
Mary Beth Lagerborg and Mimi Wilson’s original bestseller Once-a-Month Cooking™ started the bulk freezer cooking phenomenon from recipes made for their own families. Both live in Colorado and continue to share a passion to help today’s cooks save time and money while building family relationships over delicious meals.
Mary Beth is the creator of the website dwellingspace.com, providing tools on creating a home full of acceptance and creativity. She is also the former media director for MOPS International (Mothers of Preschoolers). Mimi travels extensively to regions like Jordan, Ecuador, and Rwanda, and teaches Once-a-Month Cooking principles and benefits internationally.
Find out more at the official Once-a-Month Cooking website, or join our bulk freezer cooking discussion on facebook.
The following is an interview with the authors, but it is a “general” interview, not gluten-free specific. The interview more specific to the gluten-free aspect of this cookbook will follow later this week, so stay tuned!
You were the first to publish a book about bulk freezer cooking, and many others have come after you. How did you think of this concept—and what made you feel it would work for so many women?
Mary Beth: Mimi developed this method at a time when we were writing articles together. She wanted me to call The Denver Post to see if they wanted us to write an article about it. I thought Mimi was crazy, and asked her to call. When the paper sent a reporter and photographer to her home within a week to do a food feature, we knew we were on to something. We’ve found over the years that Mimi’s three reasons for creating the strategy—to save time, money, and make possible good times at the table —resonate with most families.
Mimi: As a mother of three young children, I wanted to streamline my life without taking away from the things I loved. At the time, I was working with Hmong refugees in Denver, trying to sell their handwork.
I studied my days by writing down how I spent my time in 15-minute increments. And I found I was wasting the most time in the kitchen. I remember the day I decided I would cook until I ran out of the food I had on hand. I put all the dishes I had prepared on the dining room table. When I counted 30 meals I was ecstatic, because I knew I didn’t have to cook dinner again for a month. Every month for the next year I used the method, once for me and once with a friend, so I was able to perfect it. If someone was having a baby, I’d say “You buy these groceries, and I’ll prepare you a month’s meals.” It became the gift I gave my friends.
What are your top three favorite recipes in the new Once-a-Month Cookbook Family Favorites—and why?
Mary Beth:
- Country-Style Ribs (This slow cooker entrée provides great aroma-therapy!)
- Corn Soup with Basil, Avocado, and Crab (This delicious soup proves that frozen entrees can be both elegant and delicious.)
- Penne in Cream Sauce with Sausage (My son Drew keeps asking me when we’ll have this one.)
Mimi:
- Lemon Chicken (It’s so fast and tasty! Great for unexpected guests; it can be on the table in ten minutes.)
- Uptown Joes (Great for picnics or ballgames in wide-mouth thermos.)
- Beef Pot Roast (I love this one for its smell. There’s nothing like coming into a house that smells good.)
What wisdom could you offer to the busy woman who has never tried this method?
Mimi: Even preparing two of any entrée at one time will show you how much time this technique can save! In the beginning, try this technique with a friend who can help you with the many tasks, even just answering the door, the phone, taking care of the kids, and making sure the ingredients are ready. The first time you try this, I’d recommend trying the free, downloadable one-week cycle from our website once-a-monthcooking.com or a two-week cycle from the book to get used to cooking in bulk. And don’t try to shop and cook on the same day if possible, to conserve your energy.
You say that anyone with a side freezer can implement the Once-a-Month Cooking plan—how do you make it work?
Mary Beth: I’ve frozen even the month’s-worth of entrees without a separate freezer. But I have to clean out the freezer before my cooking day, and I freeze most entrees in plastic bags, which can be squished flat or wedged into corners.
Beyond the obvious rewards of reducing food prep time, hassle, and grocery bills, what are you hoping Once-a-Month Cooking Family Favorites will do for busy families?
Mary Beth: My hope is that this technique will make it possible for families to spend more meals together around a table. The family dinner is a simple concept with profound, measureable advantages for children and parents. We relinquish it too easily to busy schedules. I want other families to discover that a warm meal and good conversation are simple, valuable gifts that anyone would enjoy. Mimi: and I truly believe there isn’t any other family activity that is more meaningful or productive.
If you haven’t entered the contest yet to win a copy of this book, it’s not too late! Just sign up for our mailing list (look to the top, right sided of this page). You can get extra entries by also following the instructions listed in this post. Please be sure to tell your network of connections about this contest! Let everyone know, so maybe we can spread awareness about Celiac Disease and gluten intolerance. The more people that know, the better off we will all be!
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Cookbook Contest! Enter to Win!
The contest is officially open! Only one rule to enter!
Sign up for this website’s email list (top, right) to receive periodic updates, news, and tips about living the gluten-free lifestyle. The winner will be chosen from all those who sign up!
Extra points for tweeting, blogging, stumbling, or posting about this contest on the social networks. Be sure to use @kimsmith in your tweets, so I see it. Other social shout-outs, leave in the comments below. Extra points, also, for joining our facebook group or promoting it to your friends.
As you can see, we want to spread the word! 
The more people who know about the gluten-free cooking cycle in this book, the more people that might be helped by it. I am so excited about all the mainstream awareness of Celiac and gluten intolerance that has come about in the past few months!
I have to tell you, I cooked one of the recipes in this cookbook yesterday and it was really good! It was the BBQ Roast. Preparing it was simple. I didn’t get to freeze it, but I did marinate it for about two days before cooking it. It was delicious. I cooked it as directed, using the broiler option instead of the grill…I bet it would be even better in the crock pot…hmm…maybe next time! I’m just thinking that it would soak up more of the marinade while it cooks that way. Try not to drool on your keyboard.
Win a Once-A-Month Cookbook!
I am so excited to tell you about this new book, “Once-A-Month Cooking: Family Favorites“! I’ve always loved the idea behind the “once-a-month” cooking and have put it into practice in a minimalist form over the years. So, why is this cookbook so special? It has a 2-week GLUTEN-FREE cycle of meals! How amazing is that?
I’m super excited to let you know that I’ll be blogging all week about this book, sharing interviews with the authors, recipes, and reviews. I’ve already tried one of the recipes and was very impressed (more on that later!). [NOTE: Not all of the recipes are gluten-free, but you can always make substitutions...as I'm sure you probably already do!]
In the meantime, if you would like to win a copy of this awesome, hot-off-the-press book (published September 1, 2009), sign up for this website’s email news list (top, right column). I will be selecting one winner from the list subscribers next week! I may even send out some bonuses…we’ll just have to see!
Please leave your questions and comments below and let me know if you’ve used the OAMC method before and how you liked it! Can’t wait to hear your comments!
October is Celiac Disease Awareness Month
This has been valid since 2007 in Michigan, but many other states have also followed suit. I thought it might be a good reminder to everyone to spread the word. Sharing the month with Breast Cancer Awareness, Celiac kind of gets left in the background, but you can help spread the word!
Here is the original legislation, as written on the official Michigan Government website:
Whereas, Celiac Disease, also known as Celiac Sprue, is an inherited auto-immune disorder that affects as many as one in every 130 Americans, or approximately 67,000 Michiganians, of which only 13,000 are currently diagnosed; and,
Whereas, Celiac Disease, a reaction to the ingestion of protein fractions found in wheat, barley, rye, oats and their derivatives, damages the lining of the small intestine preventing the proper absorption of nutrients into the body; and,
Whereas, Some of the symptoms of Celiac Disease include chronic ill health, infertility, fatigue, anemia, gastrointestinal distress, other auto-immune diseases, increased risk of malignancy, and osteoporosis; and,
Whereas, The disease was first described in the second century as wasting disease, and the factors of it were not described in medical records until the 20th century; and,
Whereas, In the past, Celiac Disease was a diagnostic puzzle as it covers a wide spectrum of physical, neurological, and immunological conditions that mimic many other diseases, but it can now be easily diagnosed with a blood test; and,
Whereas, The Celiac Sprue Association/USA and its more than 100 affiliate support groups have made tremendous strides in reducing health care costs and patient suffering by raising public awareness and striving for early diagnosis; and now therefore be it
Resolved, That I, Jennifer M. Granholm, Governor of the State of Michigan, do hereby proclaim October 2007 as Celiac Disease Awareness Month.
Recommended Reading
I’ve been involved with the online business networking group, Mom Masterminds for some time. One of the things that they do is teach others successful business practices in using blogging as a tool to increase website traffic. In some cases, this is done using interns on already established websites. How does this relate to Celiac and eating gluten free? I’m glad you asked!
One of the websites that is involved in this process is Family Foodies and the intern on this project, Brenda Wilkey, will be blogging about gluten-free living for the next several weeks! She’s already posted some great items that you should check out! Here are a few recent links:
- The Gluten Free Spice of Life
- Gluten Free Shopping: Get to know your Grocer
- Fantastically Delicious Food Link Love
- Autism and Food: Lack of Food Variety, Risks for Poor Nutrition
- Shopping Gluten Free for the First Time
- Gluten Free Apple Recipe Link Love
- Getting Started with a Gluten Free Kitchen
- Autistic Kids and Food: No Link Between Autism and Food, Come on!
- Autistic Kids and Food: A Link to Food Intolerance
- Autistic Kids and Food: Does Food Affect Kids, Really?
Great job, Brenda! Keep up the fantastic work!
Change of Meeting Date
Our group will be meeting on Monday, September 14 this month, instead of the normal “3rd Monday”.
Please bring a recipe that you would like to convert to be gluten-free and we will work on the recipes together. We’ll send out the newly-converted recipes via email list after the meeting, so be sure to sign up to the right, if you haven’t already!
Hope to see you all there! Melia’s bringing treats! Yummy!
Celiac Support Group Resumes Monday
Middleville, MI – September, 2009 – One in every 133 Americans have Celiac Disease or some form of gluten intolerance. While this condition has existed for many, many years, education and diagnostic ability in the medical community have not. This recent knowledge have led to understanding, acceptance, gluten-free labeling, and a host of new gluten-free products that are available in restaurants and supermarkets.
The Celiac Support Network of Barry County is reconvening after the Summer recess and invites all interested people to attend. The group meets in the upstairs portion of the Willis Recreation Center at the First Baptist Church of Middleville (5215 N. M-37 Road). Meetings are held on the third Monday of each month, starting at 7:00 pm and generally last about an hour. The group often welcomes local vendors of gluten-free items to speak and present their products, samples products, shares information and tips on eating a gluten-free diet, and has pertinent discussions regarding Celiac and other food allergies. The group maintains a website at www.celiacsupport.net, as well as a email discussion list. The next meeting is Monday, September 14. Everyone is asked to bring a favorite recipe containing gluten that they would like to convert; the group can help suggest substitutions to make it gluten-free.
If you have Celiac, gluten intolerance or sensitivity, or another food allergy, you may benefit from the support that the Celiac Support Network of Barry County can offer. There is no cost involved and everyone is welcome. Please note, if TK Schools are canceled for weather-related reasons on the day of a meeting, the group will also be canceled.
Pancakes…How I’ve Missed Thee!
I recently tried Mama’s Pancake Mix from Gluten Free Mama. Now, let me preface this by saying, I haven’t had a pancake in the nearly 3 years that I’ve been gluten-free. They were AMAZING! Even my husband thought they were great — and he usually gives me attitude when I make anything gluten-free and expect him to eat it! Haha! [Incidentally, I've since tried another brand, and he hated it.]
I’ve never been really big into making pancakes, but it only took me a couple of minutes to get the hang of it.
Preheating the pan and using non-stick spray worked best. At the time, I was using a stainless steel pan. The non-stick spray may not be as necessary with a Teflon coated pan (I just bought a stove-top griddle).
The mix was very easy to use and the directions were very clear. Best of all, though–they were fluffy and didn’t fall apart like so many gluten-free products tend to do. As you can see from the photos, it is easy to see when the bubbles start to form and it’s time to flip them over.
I was very impressed with these pancakes from start to finish. I will definitely be ordering more pancake mix from this company. Unfortunately, this mix is not available locally in Michigan, so website ordering is the only option. There are several locations in other states, though, and Amazon carries the rice-almond flour blend.
And here is the finished product! Ta-da!!!
And they were YUMMY with some strawberry preserves and whipped cream!
Just like at the pancake house!
A Gastroenterologist’s Personal Journey Down the Gluten Rabbit Hole
This is a really good article written by a GI doctor who discovers his own Celiac. It’s long, but a very good read…
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Celiac disease and non-Celiac Gluten Sensitivity (NCGS)
Gluten intolerance resulting in symptoms and illness similar to celiac disease (CD) without meeting diagnostic criteria for CD is a new concept. This concept of non-celiac gluten sensitivity (NCGS) or gluten related disease (GRD) may be a new paradigm that is hard for some people to swallow, especially when I suggest that it affects as much as 10% to 30% of the population.
Wheat gluten as a cause of illness
Gluten ingestion is an avoidable, treatable, and reversible cause of illness in many people. It is contributing to the rising epidemic of autoimmune diseases. Many resist these concepts finding them either unbelievable, unacceptable or both. I believe that their rejection is neither rational nor helpful. It may be reasonable to reject them for cultural or financial reasons though I don’t believe they can legitimately be rejected based on scientific grounds or experience.
Celiac disease not rare and is often missed as a diagnosis
Celiac disease is not rare. CD affects 1 in 100 people in the world. Yet the diagnosis of CD is still frequently missed and/or delayed. It is a common disease that is often undiagnosed or misdiagnosed. It may even be the most common autoimmune disorder. Though the risk is largely genetic, it is preventable by simply avoiding gluten. Autoimmune diseases associated with CD may also be preventable by avoiding gluten.
What doctors remember from medical school about Celiac disease
When I was in medical school over twenty-five years ago, I was taught that CD was rare. In residency we were shown photos of short, emaciated children with skinny limbs and pot-bellies. We were told that their medical history included symptoms of profuse, watery, floating, foul-smelling diarrhea, and iron deficiency anemia. The picture and story was burned into the hard drive of our brains, not necessarily because anyone believed we would see someone with CD in our practice, but because CD was considered rare and odd enough that it was a favorite board examination question. That image and story remains in the mind of most physicians, preventing them from seeing CD in a much broader light.
Blood tests for Celiac disease become available
When I entered subspecialty training in gastroenterology, 13 years ago, specific blood tests for CD were available but still new. We were beginning to order the blood test when classic symptoms of CD were seen without an identifiable cause, or if we happened to sample the small intestine during endoscopy and classic Sprue changes were seen in the intestinal biopsy. CD was still considered somewhat rare. We did not routinely biopsy the small intestine to screen for CD, and genetic tests were not yet available.
Celiac disease is common but gluten sensitivity more common
It wasn’t until Dr. Fasano, a pediatric gastroenterologist from Italy, published a landmark article reporting Celiac disease affected 1/133 people in the U.S that American doctors began thinking more about it. Only recently has it been accepted that family members of people with CD, those with digestive symptoms, osteoporosis, anemia, and certain neurological, skin or autoimmune disorders constitute high risk groups for celiac disease. They have an even higher risk of between 2% to 5%, though most physicians are unaware of these statistics. Every week, using the strict diagnostic criteria, I confirm 2-3 new of CD. I also see 5-10 established CD patients. However, for every identified CD patient there are 3-10 who have clinical histories consistent with CD, but who fail to meet the diagnostic criteria. Yet they respond to a GFD. Many have suggestive blood test results, biopsies and or gene patterns but some do not.
Genetic link to Celiac disease and gluten sensitivity
More than 90% of people proven to have CD carry one or both of two white blood cell protein patterns or human leukocyte antigen (HLA) patterns HLA DQ2 and/or DQ8. However, so do 35-45% of the general U.S. population, especially those of Northern European ancestry. Yet CD is present in only 1% of the same population. DQ2 or DQ8 are considered by some experts to be necessary though not sufficient to develop CD. However, CD without those two genes has been reported.
Neurological problems and other gluten related illnesses
Other gluten related diseases including dermatitis herpetiformis, the neurological conditions of ataxia and peripheral neuropathy, and microscopic colitis have been described in DQ2 and DQ8 negative individuals. The DQ genetic patterns found in other gluten related diseases and associated with elevated stool antibody tests indicate that many more people are genetically at risk for gluten sensitivity. Furthermore, the response of numerous symptoms to gluten-free diet is not limited to people who are DQ2 or DQ8 positive.
Gluten free diet is the only treatment for Celiac disease and gluten sensitivity
Most celiac experts agree upon and feel comfortable advising people who meet the strict criteria for the diagnosis of CD: they need to follow a life-long gluten-free diet. Controversy and confusion arises when the strict criteria are not met, yet either patient and/or doctor believe that gluten is the cause of their symptoms and illness.
Wheat-free , yeast-free and low carbohydrate diets are popular but not adequate
Many alternative practitioners advise wheat-free, yeast-free diets, which are frequently met with favorable response to what is really a form of GFD. Similarly, the popularity and successes of low carbohydrate diets require adherence to a diet that has been credited with improvement of headaches, fatigue, bloating, musculoskeletal aches, and an increased general sense of well-being that is self-reported by many dieters. I believe this is because of the low gluten content. Gluten avoidance is clearly associated with improvement of many intestinal and extra-intestinal symptoms such as those listed above.
Many improve after discovering on their own that a gluten-free, wheat-free diet helps
Many also stumble onto this association after initiating a gluten-free diet or wheat-free diet on the advice of friends or family members; dieticians, nutritionists, alternative or complementary practitioners; or after reading an article on the Internet.
Why is there an irrational resistance to gluten-free diet that works?
Within the medical community, there seems to be an irrational resistance to a more widespread recommendation for gluten avoidance. Physicians who maintain that those who fail to meet strict criteria for diagnosis of CD should not be told they have to follow a gluten-free diet will often acknowledge that many of these patients respond favorably to a GFD. Some, however, continue to insist that a GFD trial is unnecessary, unduly burdensome, or not scientifically proven to benefit those who do not have CD. This position is taken despite the absence of evidence that a GFD is unhealthy or dangerous and much evidence supporting it as a healthy diet.
Gluten-free diet is safe, healthy and works!
Those of us who have observed dramatic improvements, both personally and professionally, find such resistance to recommending a GFD to a broader group of people difficult to understand. Considering the potential dangers and limited benefits of the medications that we, as doctors, prescribe to patients for various symptoms, it really seems absurd to reject dietary treatments. Yet, it does not seem to cross most doctor’s minds to suggest something as safe and healthy as a GFD, let alone to, at least, test for CD.
Gluten-free diet changes doctor’s life, health and medical practice
My personal journey into gluten related illness began when my physician wife was diagnosed with CD. I had mentioned to her numerous times over several years that I thought she should be tested for CD. After her second pregnancy she became progressively more ill experiencing, for the first time in her life, diarrhea, fatigue, and chronic neuropathy. An upper endoscopy revealed classic endoscopic findings. CD blood tests were elevated, and genetic testing confirmed she was DQ2 positive. This forever changed our lives and my practice. But the story does not end there.
Irritable bowel syndrome misdiagnosed by doctor
Having diagnosed myself with irritable bowel syndrome (IBS) and lactose intolerance in medical school, I had not considered gluten as a possible cause of my symptoms until my wife turned the table on me and said I should also be tested for CD. My blood tests were not elevated but I was confirmed to also be DQ2 positive.
Enterolab stool testing for gluten sensitivity helpful though not accepted or understood by some doctors
Having observed a good response to GFD in a few of my patients who had elevated stool gliadin antibody levels, I looked critically at the research behind this testing and spoke with Dr. Ken Fine before paying to have my entire family tested through Enterolab. Both my gliadin and tTG antibodies were elevated and I responded well to a GFD. I began recommending stool antibody and DQ genetics to patients who did not meet strict criteria for CD but appeared to have symptoms suggestive of gluten sensitivity. Contrary to some critics’ claims about the stool antibody tests, there are many people who do not have elevated levels. Almost everyone I have seen with elevated levels has noted improvement with GFD, including myself.
IBS and lactose intolerance improves with gluten free diet
Not only did my “IBS” symptoms resolve and lactose tolerance dramatically improve, but my eyes were further opened to the spectrum of gluten related illness or symptoms. I was already aggressively looking for CD in my patients but I began considering non-celiac gluten sensitivity (NCGS) or gluten related diseases (GRD) in all my patients. What I have found is that gluten is an extremely common but frequently missed cause of intestinal and non-intestinal symptoms. Dramatic improvements in symptoms and health can be observed in patients who try a gluten-free diet.
Eating gluten probably not safe if you are genetically at risk for Celiac disease
Since only a fraction of DQ2 or DQ8 positive individuals have or will eventually get CD, does that mean gluten is safe to eat if you have those gene patterns? Even if you do not get CD, does continuing to eat gluten put you at risk for other autoimmune diseases, especially ones linked to the high risk gene patterns? Why do some people with these patterns get CD but most do not? Do some who do not have CD experience symptoms from gluten that would improve with GFD? These questions need to be answered so that people can decide whether they want to risk that gluten is causing them to be ill, or is increasing their risk of CD or other autoimmune diseases.
A new paradigm for gluten sensitivity and Celiac disease
Added to my gluten-free diet, a daily diet of scientific articles on celiac and gluten related disease has revealed that there are many clues in the literature and research indicating the existence of non-celiac gluten sensitivity or a need to broaden our definition of CD. Dr. Hadjivassiliou has called for a new paradigm. He advocates that we start thinking of gluten sensitivity not as an intestinal disease but a spectrum of multiple organ, gluten related diseases. Mary Schluckebier, director of CSA, asks that physicians interested in this area work on forming and agreeing on new definitions for gluten related illness while pushing for more research and cooperation between medical researcher, food and agricultural scientists, dieticians, and food manufacturers.
The larger hidden epidemic of gluten sensitivity is real
Only those who look for NCGS and advise a GFD to those not meeting criteria for CD, are going to see the larger group of people who have a favorable response to a broader application of the gluten-free diet without further research. Those of us who are personally affected by gluten sensitivity or professionally involved in treating individuals with adverse reactions to gluten (or both) should support the research into the broader problem of gluten related illness. I believe that non-celiac gluten sensitivity is real and will be validated in further studies. I am presenting two years of my data at one of our national meetings in October 2007. If you have further questions or interest in this area visit my website and blog.
Copyright 2006 © The Food Doc, LLC. All Rights Reserved. www.thefooddoc.com
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The Food Doc, Dr. Scot Lewey, is an expert medical doctor specializing in digestive diseases and food related illness, especially food allergies, celiac disease and colitis. Dr. Lewey’s expert reputation as the Food Doc is established by a foundation of formal training in internal medicine, pediatrics, and gastroenterology (diseases of the digestive tract), his personal and family experience with gluten and milk sensitivity, and over two decades as a practicing physician, clinical researcher, author and speaker. Access this expert knowledge on-line today at http://www.thefooddoc.com
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