Kacey Crouch

Adding flair to an otherwise brown and white world.

Posts

August 30, 03:18 PM

It has been a tough last few weeks attempting to maintain our "Kosher, wheat- and gluten-free" home. First off, I found out I am expecting baby #3 just a couple of weeks ago, and I have a horrible way of excusing any little craving as a necessity... Take out pizza? Sure! Cupcakes from the "regular" bakery? Why not! Boy am I regretting it. Not just because I've gained half of my pregnancy weight back in a mere few weeks, but these foods leave me feeling so sluggish. What woman in her first trimester needs to feel extra tired?

So, back to the basics we go... Clear the cupboards of all the offending foods... Stock up on nuts and dried fruits for quick-fixes at the office.

A recent Wall Street Journal article talks about the validity of gluten intolerance and the differences between a sensitivity, an allergy and celiac disease. It's nice to see some validation for what many of us who've gone gluten-free have known for some time.

July 12, 11:20 AM

Cuckoo for Coconuts

A couple of weeks ago, I discussed a skin condition my son was suffering from. Along with making some dietary changes, we started using coconut oil topically twice daily. I am thrilled to report after two weeks of dietary restrictions and coconut oil applications, his skin is 98% clear, and softer than it has ever been.

It turns out the coconut oil was a happy accident. I had used it a few months back when my younger son suffered from severe cradle cap, and found the coconut oil cleared it up within a week. So when I found it on sale at Whole Foods a couple of weeks back, I picked up a jar figuring it couldn't hurt to try.

I've learned a lot of things about coconut oil in since that purchase. For example, it's important to us organic cold-pressed virgin (or extra virgin) coconut oil. I happened to get lucky when I bought mine, but there were quite a few options on the shelf (which can be somewhat intimidating.) I have also learned about the incredible healing properties found in coconut oil. There are scientific reasons for the anti-bacterial, anti-fungal and anti-viral properties of this oil.

Since I was a teenager, I've struggled with extremely dry, cracking and bleeding elbows. I have found that severity of this condition is very closely related to the health of my digestive system (which is the primary reason for my extreme dietary restrictions.) Nevertheless, about a week after I started using the coconut oil on my son (and seeing great results), I starting applying the oil to my elbows after my daily shower. After only three days, my elbows were completely clear! I was dumbfounded. I truly had not expected to see such amazing results. That was when my research started.

Not only are there a multitude of topical uses for the incredible oil, but there are numerous conditions which benefit from using the oil as part of your diet. Candida Albicans is normal flora found in various parts of the digestive system. When in check, candida assists with functions related to digestion. When an overgrowth occurs, causing candidiasis, the human body suffers from a multitude of unpleasant symptoms (which vary by individual), such as psoriasis and other skin conditions, constipation and other gastrointestinal disorders, and fatigue to name a few. After years of suffering from the symptoms of candidiasis, I was finally diagnosed in 2004. The practitioner I was seeing at the time, put me on an extremely restrictive diet along with very specific doses of Eastern herbs to take daily. After a relatively short period I had my condition in check.

Fast forward seven years and two pregnancies later, and my flora is in a frenzy.

Since one of the properties of coconut oil is anti-fungal, I decided to give it a shot. It is now my fifth day into a pretty serious regime (working up to 4 tablespoons per day, starting with one teaspoon per day and increasing an additional teaspoon per day) and things look promising. I will update more a little further in.

June 25, 09:04 AM

Breakfast Fiesta

I love Mexican food. I mean, really, what's not to love? Cheesy-ooey-gooey-spicy yumminess. But, when you're living wheat- and dairy-free, it takes a lot of the festivity out of the fiesta. We have a breakfast meal that fives us the same feeling as a dinner at our favorite local authentic Mexican restaurant: breakfast quesadillas.
The ingredients are simple: scrambled eggs (add in peppers and onions if you like), Daiya Cheddar Style Shreds (vegan cheese), and Maria and Ricardo's Gluten-free Tortillas (soft taco size).
Simply heat up a 10 inch non-stick pan on medium heat, add a bit of cooking spray, put one tortilla in the pan, add cheese and eggs and cook for 3-5 minutes. Top with a second tortilla and flip, cooking an additional 3-5 minutes. Remove from pan, cut into wedges and top with your favorite guacamole or salsa.
It makes a fun meal for the whole family. Plus there are many variations of this depending on the toppings and add-ins used.
Cheers!

June 23, 11:59 AM

Chicken Skin

For more than six weeks my two-year-old has had a rash covering his trunk and scattered on his extremities. It doesn't bother him. No itching. No hurting. But every time the little guy seems to be improving, his goosebumps flare up once again. Keep in mind, there have been zero complains from him so it has been easy to pass it off to deal with later. The other day, our nanny (who is studying homeopathy on the side), told me she identified his condition as keratosis pilaris, or chicken skin disease. But why? The condition is genetic. But I have never had this issue, or had I?
Upon further research, it seemed this condition could be brought on by a lack of Vitamin A and Zinc, or more specifically, a malabsorption of these nutrients. Since this child is a phenomenal eater, and consumes plenty of carrots, mangoes and sweet potatoes, there must be more to it. What would cause him to not absorb these nutrients properly? A food intolerance.
I'm not sure why it didn't dawn on me before, but during a recent visit outside the country he was on a yogurt kick. Since we could not find any coconut or even soy yogurt where we were, I allowed him to eat regular yogurt during the three weeks we were gone. Since I have been dairy-free for quite some time, I was hesitant to give the little guy any milk products, but my husband felt I was being over protective. Just because I have food intolerances does not necessarily mean that he will too.

Toward the end of our extended visit, I noticed the little one was starting to get very dry skin. At the time I was chalking it up to different water or extra sun exposure. Since this condition was not bothering him, and knowing that the majority of skin irritations in children will go away on their own, I let the dry skin ride out with just extra daily applications of Calendula Cream.

Since we've been home for a while now, why hasn't this gone away? As I mentioned in a previous post, not everyone in my house is as cautious with irritant containing foods. I, too, can be lax at times when it comes to some of the snacks my two-year-old eats, since he has never shown any signs of intolerance before.

So, now, I will clear out the pantries of wheat-ridden foods, and make sure no dairy treats find their way into the house again.

June 20, 10:01 AM

Defining Dairy

In our house the term dairy can actually mean a couple of different things. When I say we are a "No dairy household" what I actually mean is no cow dairy. On occasion, we will gladly partake of a fine goat cheese, or sheep's milk, or even buffalo mozzarella. The makeup of cow dairy is different than other types of dairy. Additionally, there is a great deal of compelling information against the processing and homogenization of cow's milk. If we were to consider bringing cow dairy into our diets, there is no doubt it would be raw. For now, though, we plan to stick with a no dairy lifestyle.

There are many dietary laws related to keeping kosher, and each of these laws may be observed in different degrees in different homes and different sects of Judaism. With regard to dairy, we keep it pretty simple: no mixing of dairy and meat at the same time, or within three hours of one another. On the surface, this may just seem like all we have to do is rule out cheeseburgers and we are golden, but it is a little trickier than that. Additionally, the above definition of dairy pertaining only to cow dairy, is not in effect for this law, meaning, we do not mix any animal dairy with any animal meat.

Both of these dairy restriction require extensive understanding of food preparation and pre-packaged foods. Milk tries to sneak into the most surprising places, like crackers. Our rule of no cow dairy, makes keeping Kosher much simpler. For example, with the children, I can very easily make sure there are no snacks in the house containing dairy. On occasion, my husband may try to bring "treats" home, and may not always notice the dairy content. In cases like this, I will often allow the "treat" to be shared with the children, but it makes it very tricky to ensure those snacks are not mixed with meat.

June 24, 08:06 AM

A Risotto for the Rest of Us

When you think risotto, you think of a rich and creamy rice. I create a tasty and heathy risotto which makes a hearty all-in-one dish for lunch or dinner (plus it's really easy too!)

Ingredients:
Arbiorio rice - 1 cup
Chopped onions - 1/2 cup
Vegetable stock - 3 cups
Olive oil - 3 tablespoons
Mixed frozen vegetables - 1 bag

In a large, deep pan, saute onions in olive oil until translucent and starting to caramelize. Add rice to pan and "toast" for about 5 minutes. Add 1 cup of vegetable broth. Bring to a boil, then simmer until all liquid is absorbed. Add second cup of broth and veggies. Bring to a boil, then reduce to simmer allowing all liquid to be absorbed. Finally, add third cup of vegetable stock and repeat.

What I love about this dish is you can season it up any way you like, eg. southwest or Mediterranean. You can also add in some chicken for a little variety. My kids love this dish a lunchtime. I can make one batch and it will last us a few days. The arbiorio rice get nice and fat and takes on a "creamy" texture, making it feel really cheesy.

June 20, 04:06 PM

That's Waffle with a "W"

Maybe I am just a kid at heart, but I love waffles. Love them. I could eat them everyday for breakfast. One of the perks of having children being able to eat "kid food" with a valid excuse, "It's what they like." So, can we eat waffles and keep wheat-free? YES, and in a very yummy way. On the weekends I love to make homemade waffles and pancakes, but during the week I neither have the time or motivation to. Luckily, there are two brands of gluten-/wheat-free waffles available, and they both offer several varieties. Van's makes blueberry, apple cinnamon, and original (the kids love the minis), amongst others. Nature's Path Buckwheat Wildberry is a favorite, and also organic. When I first went wheat-free (eight years ago now), there were so few products on the market which were specifically wheat-free, I leaned to go without conveniences of toaster waffles, but I am ever grateful for these quick breakfasts especially since having kids!

Oh, and waffles must be accompanied by real maple syrup!

June 24, 08:01 AM

Go Ahead and Cry, That was a Milk Substitute

There are so many amazing milk substitutes available today. Nut-milks, coconut-milk and rice-milk are a few of the substitutes we use in this house. Each has its own qualities and benefits. Our favorite for taste and texture is the coconut milk produced by So Delicious (and don't get me started on their ice cream and yogurts, yum). The type you will never find our refrigerator without, however is Almond Breeze. Almond Breeze is not only much more readily available (can be found in most urban supermarkets), but it is also more reasonably priced. Both the chocolate and vanilla varieties are favorites of ours. Five Diamonds, the producer of Almond Breeze, grows their own almonds and produces many other almond products (we also love their almond butter). One warning, however, I recently wanted to try their Nut Thins wheat-free crackers, but upon examining the ingredients, found that all varieties contained dairy.

Keeping a Kosher, Wheat- and Gluten-free Home

Profile

Kacey Crouch

International Trade and Development | Miami/Fort Lauderdale Area, US

Summary

Kacey Crouch, spent the first segments of her career helping leaders in the creative design industry expand their horizons with innovative technologies. Ms. Crouch served as a marketing partner with Adobe Systems, and held numerous elite Adobe certifications. This partnership took her inside countless advertising agencies, design studios and in-house marketing departments, providing insight not only in design, but also the inner workings of a multitude of industries. Miami-based PixelDot, Inc., a cross-media design and training studio, became the foundation for Ms. Crouch’s growing interest in the insurance, warranty and affinity marketing arenas. With Ms. Crouch’s vast understanding of technology, design and marketing principals, it became her desire to move into an industry where those talents could provide a backbone of support. Since warranty administration is not normally associated with high design, Ms. Crouch set upon a mission to combine the two, thus launching a new spectrum of color in this previous “brown and white” industry.

Specialties: Creative Marketing, Design, Warranty Administration Software: Adobe InDesign, Illustrator, Photoshop, Acrobat and the Creative Suite

Experience

Feb 2009 - Present
President / The Metropolitan Benefit Group
Dec 2008 - Present
CEO / International Warranty Administration Services, Inc.
Jan 2002 - Present
President / PixelDot, Inc.

Adobe Certified Training, InDesign, Photoshop, Illustrator, Acrobat, and others; Workflow Consultation; Graphic Design and Publication Design
Dec 2001 - Present
Adobe Certified Instructor / Adobe Systems, Inc