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AWARENESS ADVOCATE OF THE MONTH
By Nancy Ginter NFCA Director of Operations  NFCA is pleased to honor Suzy Schurr as the Awareness Advocate for March in recognition of her many contributions to the Foundation and to the cause of celiac awareness. In 2006, Suzy chaired the raffle committee for NFCA’s annual Appetite for Awareness event brining fun to the event and some fabulous raffle prizes to our guests. She has worked with NFCA as a volunteer consultant in matters relating to the gluten-free diet. And, in 2007, Suzy is making her debut as a food writer and restaurant reviewer right here in the NFCA newsletter. We also honor Suzy for her positive approach. As in all things, attitude is everything! In coping with celiac disease and adapting to a gluten-free diet for life, a positive attitude can make all of the difference. Suzy loves to cook! She believes that this is perfect for a person with celiac disease in which the remedy is all about food. In Suzy’s case, her passion and her “medical treatment” blend flawlessly. What can gaining a correct diagnosis do? For Suzy Schurr, it meant transforming her life! Since being diagnosed with celiac disease, Suzy delights in “physically feeling so much better” and in having a “better outlook on life, being “a happier person”. She has gone from feeling so tired that she had to take a brief nap every day. Now, she has more energy and “life is so much better.” It all started on New Year’s Eve 2005. Suzy was vacationing at Canyon Ranch in the Berkshires when she decided to take advantage of a check-up that included a bone density test. Much to her surprise and to the surprise of the physician, she found that she has osteopenia, a condition in which there is a decrease in bone density. Alarmed, Dr. Todd LePine reviewed Suzy’s history which included migraine headaches. Putting it all together, he guessed that Suzy was not absorbing the nutrients in her food and administered additional tests. New Year’s 2006 brought the news that Suzy had celiac disease. An endoscopy confirmed the diagnosis. At last, there was an explanation for years of feeling less than well. The next steps seemed easy by comparison—adopt a gluten-free lifestyle, take vitamins daily, and maintain a disciplined diet and exercise regimen. Both Suzy and Dr. LePine are convinced that living a physically active life that included running, tennis, aerobic exercise and yoga prevented her from getting full-blown osteoporosis, a condition that runs in her family. Suzy is married and the mother of two very active teen-age boys. How does she manage her family’s meals now that she is on a gluten-free diet? Suzy is the only member of her household with celiac disease. Managing a gluten-free diet for one member of the household is tricky, but possible. Suzy gained some experience with a special needs program when she learned that one of her children had a dairy allergy as a small child leading to adjusting his diet to include soy milk until he outgrew that difficulty. Currently, the Schurr household is not totally gluten-free but Suzy does use gluten-free ingredients, such as gluten-free pasta, in family meal planning. So, it is mix and match for family meals. How did Suzy gain expertise in meal planning that would work? Before being diagnosed with celiac disease, Suzy realized that the Schurr family had fallen into the American habit of eating on the run. With a hectic family schedule including her sons’ after school sports and school activities, it often was hard to get a good meal together. When everyone arrived home at 5 PM, Suzy was faced with the age old question, “What do I do now?” Too often the answer was going to a drive-through or getting fast food. The answer also was an age-old solution—plan ahead. To solve the time dilemma and to assure that her family would have healthy meals, Suzy began a monthly meal planner. The benefits of this plan-ahead approach became apparent immediately. Her family had balanced meals every day. It was a boon for a busy mother limiting the times she had to shop each week, and there always was “good stuff” in the frig for snacking. Impressed with the format of the plan and the benefits of the program, her friends encouraged her to publish the meal planning guide. The result: Not Another Cookbook: Your 12-Month Planner for Eating Well Every Meal. In addition to selling this guide, Suzy has donated the book to Project Home and to Laurel House, a shelter for battered women working to regain a solid family life. What is on Suzy’s wish list? Quite a few things, it turns out! “I wish every doctor would be taught about celiac disease.” This includes all specialties: dentists, all fields of medicine and psychiatry. “I would love to have testing for celiac disease become as routine as testing for cholesterol. People without gastroenterological symptoms are very unlikely to ask for a test so discovering celiac disease is a long shot for them.” “I wish that doctors would look at the whole person and put it all together for the best result.” It is only through this approach that Suzy’s celiac disease was identified. With Suzy’s help and support in raising awareness for celiac disease, we know that her wishes will come true! And, now you can try Suzy’s favorite recipe. VEGETABLE PUFF WITH ASIAGO CHEESE (serves 4) 2 tbs. olive oil 1 cup shopped red onion 1 red pepper, chopped 1 medium zucchini, chopped 2 cups torn spinach leaves 3 large eggs 6 egg whites ½ tsp. salt ¼ tsp. pepper 1 oz. shaved Asiago cheese 1 cup chopped seeded tomatoes 1 tbs. chopped fresh basil Preheat broiler. Heat oil in a large non-stick skillet over medium-high heat. Combine onion and bell pepper and sauté approximately 8-10 minutes until lightly brown. Add zucchini and cook until soft. Add spinach and continue to cook until wilted. Season with salt and pepper. In a medium bowl, whisk eggs, egg whites, and salt and pepper. Pour mixture over vegetables in skillet. Stir to combine all. Reduce heat and cook until eggs are set (do not stir) on bottom and sides. Sprinkle cheese over eggs and broil until cheese melts. Garnish with tomato and basil. Can be served at room temperature. Artichoke hearts, roasted potatoes, broccoli or asparagus also may be added. |
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