This Friday is the Washington, DC Gluten-Free Expo. I will one of the 50 gluten-free vendors from across the country gathering at the Embassy Suites Convention Center Hotel.  Each vendor will sample and/or sell their products. In some cases, the vendors will offer large discounts to purchase products at the event.

While most of the vendors there will be sharing their gluten-free products, I’m really looking forward to talking with folks about their health and taking care of themselves.

If you are in the DC area I hope you will stop by the event and say hello.  I will have some recipes to share from my cookbook plus a new one to sample and share plus a discount for my cookbook.  I will also have a gift pack for one lucky person who registers for a WHOLE You consultation.

Following the vendor fair, the CNMC Celiac Disease Program Advisory Board will host a Gluten-Free Cocktail Reception at Finn & Porter (upstairs atrium at the Embassy Suites) from 7:30pm-10:00pm to relax, mingle with new and old friends, eat delicious gluten-free food and learn more about the DC gluten-free community.  The theme for the event is “Globally Gluten-Free” and Chef Aaron Flores will prepare all of the international gluten-free food.  We hope you’ll join us at this fantastic event!

The Washington DC Gluten-Free Expo will feature the best gluten-free products on the market featuring more than 50 of the nation’s best gluten-free food manufactures, and dozens of local DC restaurants will showcase their gluten-free menus. This is an interactive awareness event bringing the DC Gluten-Free Community together for a fun, exciting and delicious afternoon.

This whole event is being sponsored by Children’s National Medial Center.  As part of its mission to excel in Care, Advocacy, Research and Education, Children’s National Medical Center is leading the creation of innovative solutions to pediatric health challenges. As part of this mission, Children’s National has recently created a Celiac Disease Program in the Division of Gastroenterology, Hepatology and Nutrition within the Joseph E. Robert, Jr. Center for Surgical Care.

Here are the details to join me:

When: Friday, July 8, 2011 4-8pm

Where: Embassy Suites Convention Center Hotel, 900 10th Street Northwest, Washington D.C., DC 20001
Price: *10.00 admission fee

Cocktail Reception Time: 7:30pm-10:00pm

Cost for Cocktail Reception: $75/person

* All proceeds from the event to benefit the Celiac Disease Program at Children’s National Medical Center

Vendors Confirmed

123 Gluten-Free

Arbonne Cosmetics

Bakery on Main

Bella Monica Pizza

Bhuja Snacks

Cabot Creamery

Caesar’s Pasta Products

Chef Aaron Flores

Children’s National Medical Center Celiac Program

CrispTek

Crunchfuls (Pul Foods Inc.)

Crunchmaster Snacks

Delight Magazine

Dr. Lucys Cookies

Edward & Sons

Enjoy LIfe Natural Brands

Freedom Bakery

French Meadow Bakery

Full Flavor Foods

GlutenFreeda Foods

GlutenFreely LLC

Glutino Food Group/Ians

Katz Gluten-Free Bakery

Kettle Cuisine

Kinnikinnick Foods

Lilit Cafe

Lisanatti Cheese

Lucini Italia Co

Main Line Baking Company

Marion’s Smart Delights

Melting Pot

My Bready

Namaste Foods

One Dish Cuisine

Pamela’s Products

PF Changs

Redwood Hill Creamery

Rudi’s Gluten-Free Bakery

San-J International

Shabtai Gourmet

Sweet Sin

The WHOLE Gang, LLC

Tonya’s Gluten-Free Kitchen

Triple Oak Bakery

Udi’s Gluten-Free Foods

Wildfire Restaurant

In case you missed the memo May is National Celiac Awareness Month.  You might know this with our 30 Days to Easy-Gluten Free Living event or all of the bloggers being featured on Celiac Central: Bits and Bites.  I’m honored that today they are featuring me on their blog.

The NFCA or National Foundation for Celiac Awareness has been part of my life soon after my diagnosis.  I went to their website Celiac Central for information and I attended their annual Washington DC Gluten Free Cooking Spree events where I learned from the experts.  It was very educational and there was a lot of foods I could eat all in one place.  I was like a little kid when I attended my first event.

The NFCA offers many events all over the country where they share the gluten free life.  The NFCA also offers educational events, training for food service and health care providers and a ton or resources including videos.  Their website is so packed with information that every time you visit you’ll find something new that can help you.  Even if you are not sure you need to live gluten free. They have a Celiac Disease Symptoms Checklist that you can fill out and even take with you to the doctor.

Here is a little info from their site on Celiac Disease.

Celiac and Gluten-Free Fast Facts:

• Celiac disease is an autoimmune digestive disease that damages the villi of the small intestine and interferes with absorption of nutrients from food.
• One in 133 Americans have celiac disease.
• An estimated 3 million Americans across all races, ages and genders suffer from celiac.
• 95% of celiacs are undiagnosed or misdiagnosed with other conditions. (Source: Fasano A, et al. Arch Intern Med. 2003;163:286-292.)
• 6-10 years is the average time a person waits to be correctly diagnosed. (Source: Daniel Leffler, MD, MS, The Celiac Center at Beth Israel Deaconness Medical Center)
• 5-22% of celiac patients have an immediate family member (1st degree relative) who also has celiac.
• Celiac disease can lead to a number of other disorders including infertility, reduced bone density, neurological disorders, some cancers, and other autoimmune diseases.
  Learn more about Related Diseases »
  
• $5,000-$12,000 is the average cost of misdiagnosis per person/per year of celiac, not including lost work time.
• There are NO pharmaceutical cures for celiac disease.
• A 100% gluten-free diet is the only existing treatment for celiac today. Get gluten-free recipes and tips on where to shop »
• A positive attitude, 100% of the time, helps celiacs create a gluten-free lifestyle for themselves and their affected family members.
• The celiac disease diagnosis rate may reach 50-60% by 2019, thanks to efforts to raise public awareness of celiac disease. (Source: Datamonitor Group, 2009)
• The gluten-free sales are expected to reach $2.8 billion by the end of 2010 thanks to new vendors manufacturing better tasting and more affordable products. (Source: SPINSscan, 2010)

So by now you’re thinking this is great I need to go check out the NFCA website, but really who are these people.  I can tell you from meeting many of them they are wonderful caring people who have a passion to educate.  But just in case you want more here is their official description:

The National Foundation for Celiac Awareness (NFCA) was formed as a national 501(c)(3) not-for-profit organization to raise awareness of celiac disease among the general public and the healthcare community, and to facilitate research to better understand the causes, mechanisms, and treatment of celiac disease.

Awareness brings treatment that, in turn, brings improvement of the quality of life for those with celiac disease and gluten intolerance. Our goal is to reduce the time to diagnosis and, in the process, reduce the devastating impact of undiagnosed celiac disease, including the contraction of others diseases such as cancer, diabetes, osteoporosis, and an “autoimmune cascade.”

NFCA is affiliated with the leading researchers internationally and supports collaboration and partnership among scientists and institutions to optimize research potential with the goal of improving the quality of life for those who have celiac disease.

 

West African Chicken Peanut Stew

What do you have cooking this week?  Still soccer season here so we’re keeping it simple.  Salads with lots of good greens, veggies tossed in wherever I can and lean organic protein.  That’s a good recipe for any week.  If you are a fan of honey and you missed Friday Foodie Fix-Honey then you missed almost 40 recipes using honey.  Make sure you take a peek before you leave.

This week’s Secret Ingredient for Friday Foodie Fix is tomatillos.  Head to the grocery story or farmers market and pick some up.  They are very tasty and versatile.

Monday- Spaghetti and Meatballs with Spinach Salad

Tuesday- Unstuffed Cabbage Roll Stew – Beef, Pork, Tomatoes, Onions, Cabbage

Wednesday-  Pork Chops with apples, sauteed kale and quinoa

Thursday- Chicken with Onions, Tomatillos and Jalapeno Peppers cooked in the crockpot

Friday- Spinach and Artichoke Dip Pizza

Saturday-leftovers

Sunday- West African Chicken and Peanut Stew

This was shared on OrgJunkie.

A quick note about a quick meal.  This is really fast to prepare if you purchased your shrimp cleaned and deveined.  I had not so it added 10 minutes to my prep time.  I also chose to butterfly these shrimp since they were not very large and I wanted them to appear bigger than they were.  I started with Elana’s Pantry Cauliflower Rice recipe and added a little garlic and onion and kept this a grain free, gluten free and dairy free meal.

Shrimp, Chorizo and Cauliflower Rice

Servings: 4

Prep time:  approximately 15-30 minutes depending on that shrimp

Active Cooking time: approximately 7 minutes

Ingredients:

1 tsp Organic Coconut Oil

1 tsp Organic Extra Virgin Olive Oil

1/2 onion diced

1 stalk of celery diced

1 head of cauliflower run through food processor until fine

1/2 tsp granulated garlic

1/2 tsp granulated toasted onion

1 tsp Celtic Sea Salt

1 tsp Fresh Cracked Black Pepper

1 pound Fresh Pork Chorizo

1 pound of large shrimp, cleaned and deveined, butterfly if small (dry before adding to pan)

1 organic green onion sliced on the diagonal

Directions:

Heat a really large non-stick pan on medium high heat and add in your oils.  Saute the onions until soft and add in celery until soft.  Sprinkle with salt.  Add in the cauliflower and I like to cook it until it toasts or gets a little brown.  Mix in the seasonings.  When it is browned in many areas I removed it to a bowl.

Toss in the chorizo after you remove the casings and brown.  Once that is starting to brown move to one side of that same large pan and add in your shrimp.  Cook on both sides until pink.

To serve place a couple of tablespoons of the cauliflower rice mixture on the bottom of the plate.  Next add the chorizo and then the shrimp.  Sprinkle with the green onion and serve.

It’s that easy.  The chorizo seasons the shrimp so you don’t even need to worry about adding anything else.

Shared this on Slightly Indulgent Tuesdays.

Wow, I don’t know about other families that have kids in school, but these first few weeks are a huge adjustment.  New schedules, lots of driving, soccer practices and soccer games, school meetings, school paperwork, and the list goes on and on.  I always try to plan and get ready for the onslaught but it seems it’s never enough.  I am glad however I did take the time to plan out my menu for the month.  It’s been really helpful and has kept me from eating tons of meals on the run with not as good choices as what I’m going to make.

I was happy to have lots of Danny’s meatloaf to take me through the week either for lunches or dinners.  If you didn’t read about that recipe and get that cookbook, that recipe alone is worth the price of the cookbook.   This week we’ll have 3 soccer practices and 3 soccer games, all far away.  That means fast meals, crockpot meals  and only 1 meal out instead of 6.  With my menu I’ve included approximate prep times, active cooking and inactive cooking times.  Of course these vary from person to person.

What about you and your schedule?  What type of week will this be for you?  Have you made plans for your meals?  What ingredients do you have on hand that you can use?  I would love to hear what your week is like and what you do to make sure you are getting good meals.

Menu

Monday- Shrimp and Chorizo with Cauliflower Couscous and greens (Takes 10 min prep time, 15 min active cooking)

Tuesday- Roasted Balsamic Chicken with Figs and Onions (Takes 10 minutes to prepare, let the crockpot do the rest, 4-6 hours)

Wednesday- Crab stuffed Trout with garlic asparagus (takes 15 min to prep, 20 min inactive cooking)

Thursday- Eating out

Friday- Homemade Pizza with Udi crusts and I’m going to try it with La Cecina- Mushrooms, carmelized onions, roasted garlic, peppers, tomatoes from my garden (bread will have to be made ahead of time but if using Udi crust 15 min prep, 10 min active cooking, 15 min inactive cook time)

Saturday- leftovers

Sunday- Veal Goulash from Gluten-Free Girl and the Chef’s new cookbook (not sure since this is a new recipe to me)

This menu was also shared on OrgJunkie.

Veal Paprika resting to intensify flavors

This is going to be one of those busy school weeks.  Back to school night, soccer games, meetings and anything else you can list that will keep me out of the kitchen most nights.  So I’m cooking over the weekend for the week.  Some things I can finish up the night I serve, some I just need to reheat and on Wednesday I’ll be home to cook!

Later this week I’ll show you all of the amazing recipes I’ve been cooking from Shauna James Ahern and Danny Ahern’s new cookbook.  I am going to love cooking my way through this book.  Of course the story in the book is amazing but more on that later this week.  For now I’ll just tease you with my menu.

Monday- Picnic at school- cold orange ginger cardamom chicken breast (recipe from Artie’s Party) and Salad

Tuesday- Veal Paprika from Gluten-Free Girl and The Chef’s new cookbook with roasted potatoes

Wednesday- Danny’s meatloaf  with Potato Puree ( both from Gluten-Free Girl and the Chef- a Love Story with 100 Recipes)

Thursday- Petrale sole with mushroom duxelle and cilantro- mustard sauce from Gluten-Free Girl and the Chef

Friday- Chipotle Chicken and Sweet Potatoes in the crockpot from Stephanie O’Dea- Make It Fast, Cook It Slow

Saturday- Leftovers

Sunday- Pesto Shrimp on Polenta Portobellos

I first saw this wonderful bread on Dolce Vita, David Rocco’s cooking show.  It is naturally gluten and dairy free and so easy to make.  I really like this bread with a salad, a meal, or as a meal on it’s own when I’m traveling.

If you are looking for something that is also budget friendly, well this is the deal.  A bag of chickpea flour is a little over a pound and costs around $3-4.  It’s a great deal and can be the centerpiece of your meal.  My oldest who is a vegetarian, likes to toast this bread and top it with Buffalo Wing sauce.  He’s very creative that way.

David says that La Cecina is very common in Italy.  I hope to go there sometime just to see if that is really true.  I followed David’s recipe the first few times I made this bread, but you know me.  I like to experiment and change up seasonings so this recipe is a little different, but not much.  I asked David on Facebook if he ever made this with rosemary or garlic.  He said no but it sounded good.  So I gave it a try.  I hope you will too.

La Cecina

Servings: 16

Prep Time: 5 minute active, 60 minutes inactive

Cooking Time:  35 minutes

Ingredients:

1 pound chickpea flour

6 cups of cold filtered water

5 TB Extra Virgin Olive Oil

1 TB Celtic Sea Salt

2 tsp minced toasted onion

1 tsp minced toasted garlic

Freshly ground black pepper

Directions:

Mix together everything in a large bowl except only mix in 2 TB of the oil.  Make sure you get rid of all lumps in the mixture.

Let this rest for 1 hour.

Put the remaining olive oil into your 14 inch pizza pan.  Pour the batter into the pan slowly so it floats in the oil.

Put into a 450 degree oven and bake until golden brown, 30-40 minutes.  I slice it up like a pizza but you can cut it any way you like.

I usually will eat this warm right out of the oven but it does taste good cold.

This was shared on Slightly Indulgent Tuesdays.

In my world of too much and not enough, that is too much to do and not enough time to do it, I need some fast, go to meals that have real ingredients.

I started looking at what the commercials were pushing at us that was unhealthy, but promised fast, easy and inexpensive.  My thought is always, I can make that taste better, without chemicals and preservatives and I know it will be gluten and dairy free.  I know, I have a lot of moxie.

The first to be conquered was Hamburger Helper.  There is a lot of talk of a new gluten free version coming out.  Don’t be fooled.   Just because it’s gluten free doesn’t mean it has good ingredients.  But it gives us that promise of a fast meal for the family, so I took on this “type” of meal.

The results, mine was a hands down winner. (no commercial pun intended)  Well, we didn’t actually taste theirs, but mine is a new family favorite.  And what happens to those favorites, they get tweaked, modified, and adapted to what is on hand.  It’s the process that becomes the important part of these fast meals.

Homemade Hamburger Helper with Daiya cheese-glulten, dairy, soy free

When I first made this dish I thought it would be fun to find out what others put into their homemade version of this fast meal.  So, we’re having a contest. I want you to make your own version, take a picture and send it to me over the next two weeks.  You can give a list of ingredients and even the recipe if you want.  I’ll post them by the end of June for everyone to see and you can vote via a comment for your favorite.  The more they vote for you the better your chances are to win!  I will set a time limit and after that is up I’ll print out the comments and we’ll draw a winner.   I have bought a $25 gift card, that someone who shares their version of Homemade Hamburger Helper, will win to purchase their favorite ingredients.  Are you that someone?

So just to recap so we’re clear.  You create  your own Homemade Hamburger Helper, take a photo and email it to me.  I post the photos, people vote, and someone wins a $25 gift card.  Why? Well if you have not figured it out after the 30 Days to a Food Revolution event, I want you in the kitchen cooking real food and I’m willing to pay you to do it.

If you have a food blog of your own, please give this a shout out.  Maybe one of your lucky readers will win.  And, if you have a blog feel free to submit your entry too.  Email the photos to diane at glutenfreefoodcoach dot com.  If you forget it’s listed on the right side of this blog.

Ingredients:

1 pound grass fed organic ground beef

1 1/2 cup quinoa pasta shells or elbows-gluten free

2 cups hot beef stock- homemade is the best

1 15 oz can of tomato sauce or diced tomatoes or 1-2 dozen fresh chopped roma tomatoes (food processor)

1 TB tomato paste

2 tsp minced toasted onion

1 tsp minced garlic

1 tsp dried oregano or 1 TBS fresh chopped oregano

1 tsp dried basil or 4-5 fresh leaves chopped

1 tsp dried parsley or handful of fresh chopped

Directions:

Brown the beef and drain the fat.  Add in the tomato paste and combine.

Add in everything else except the parsley.  Combine and bring to a boil.  Cover and turn down to simmer for 14 minutes.  When the time is up mix in the parsley and serve.

Our Options:

Fresh chopped onion and garlic work great.  Cook them with the ground beef.

A package of mushrooms is wonderful.  I like cremini and sliced cost the same as whole.

If you don’t have broth, water will work.

You can substitute ground chicken or turkey for the beef but still use the beef stock.

To make it vegetarian you can use the soy crumbles or 4 large portobello mushrooms diced works great with vegetarian or mushroom stock.

Toss in whatever vegetables you grab from the garden or farmer’s market.

To see more gluten free meals, check out Gluten-Free Wednesdays.

I hope you will go read it on gluten free easily and leave me a comment, either here or there or both!

I also wanted to thank everyone for doing such a great job so far with the 30 Days to a Food Revolution.  I don’t know about you but I’m learning so much!  It’s great to have so many different ideas and perspectives all in one place.  There are 5 new bloggers ready to go this week.  I hope you’ll stop back and see what they have to share.

Welcome to day 15 of 30 Days to a Food Revolution. Our guest blogger today is Naomi Devlin of Straight Into Bed Cakefree and Dried. Naomi is a homeopath and nutritionist, living and working in Bridport, Dorset. She discovered that she was celiac eight years ago after she had her son Finley and just couldn’t recover. From there it was a long process of experimenting and tweaking to find the food that her body would thrive on. Using a combination of The Specific Carbohydrate Diet, Blood Type Diet and Metabolic Typing she gradually cut out all grains, pulses, sugar, all processed food and as many foods that were not native to Europe or grown in England. What she found along the way was that there’s nothing to rival good seasonal produce! She blogs about life as a foodie, mother and country bumpkin.

Gordon Gekko once said, ‘Lunch is for wimps!’, in a beautiful illustration of how many people treat their lunch. Lunch can be seen as a nuisance, something to be wolfed down at your desk, grabbed from a take-away stand, eaten in a handy two-second snack-bar format or even avoided altogether. Yet this approach, (often following a similarly hurried breakfast) can lead to a host of problems, from low blood sugar being the major effect, to over emphasising carbohydrates, not chewing for digestion, low vegetable consumption and lack of essential fats.

A meal is a meal, whenever it is eaten and deserves the proper care and respect – as you yourself deserve these things. By making time for your lunch and eating something that qualifies as ‘real’ food and not fast food, you will reap the benefits of better concentration, consistent energy and avoid those mid afternoon treat cravings.

Stocking a lunchbox can seem like a relentless chore if you don’t do a little advance prep, which is why so many people reach for the trusty sandwich as a quick, easy to prepare and portable lunch. But for many people a sandwich has the wrong proportion of carbohydrate, protein and vegetables and can lead to a mid afternoon energy slump, sweet cravings or bloating (although for some it’s perfect and they should carry on as they are!).

For coeliacs, eating gluten free bread at lunch can unbalance blood sugar because it is often made from very refined, high glycaemic index grains. To avoid this, choose bread that is enriched with egg and made from low GI grains such as buckwheat, quinoa, teff and sorghum or high in ground-nuts. Fill it with a source of protein and accompany it with a nice big salad or some crudités. You’ll probably need to make a bread like this yourself, so make two or three loafs, slice and open freeze them so that you can grab them straight from the freezer in the morning, make up your sandwich and then they will have defrosted by the time you need to eat. No stale bread!

As I work from home, I have the luxury of cooking my own lunch, but I do need to prepare Finley a nourishing, easy to eat and gluten free lunch every day. Here are a few of the things I give him (Fin eats a lowish salycilate diet too, so most fruits, peppers and tomatoes are off the menu – but you could add them to any of these if you liked):

• Nut bread* sandwiches with cheese, salad, crudités and a fig sweet*.
• Tuna mayonnaise with red onion, gem lettuce, crudités and a marzipan pinwheel*.
• Brown rice salad with fresh basil, gluten free sausage, watercress and cucumber, raw carrot sticks.
• Brown rice salad with feta, watercress, olives, asparagus, red onion and cucumber sticks.
• Thai fishcakes with yogurt and cucumber and romaine lettuce, square of 90% cocoa content chocolate.
• Slices of cold grain free pizza* with salad and carrot sticks
• Thinly sliced roast beef and carrotslaw* (roll the slaw up in the beef).
• Egg crepe rolls* filled with tamari and ginger carrot shreds and king prawns, pear leather* and walnuts.
• Chicken salad with smoked paprika spiked mayonnaise and shredded baby spinach
• Pea and basil pikelets*, cheddar cheese and leaves.
• Courgette Frittata*, walnut, feta and spinach salad.
• Pea and basil* or squash and caramelised onion soup*, drop scones or a cheese sandwich.
• Gem lettuce with smoked salmon and mayonnaise or feta, paprika almonds and crudités.

*You can find all the starred recipes in the sidebar on my blog .

Spend a little time in advance so that you have the right ingredients – some brown rice, a roast chicken, some roast beef, frozen (sustainably farmed) prawns, eggs, leaves, and throwing together something in the morning (or the night before) will be a breeze. Your body will thank you and you will avoid spending money on convenience food, so that you can spend it on wonderful produce instead.

As a final aside – although Tupperware is a very convenient invention, if you use it every day then a third of your food has been in prolonged contact with plastic. Plastic contains hormone disrupters that can interfere with the body’s metabolism – especially important for growing children. Invest in a stainless steel Tiffin Tin that will last for years – far longer than the Tupperware will!

Let me know what you put in a healthy lunchbox in the comments – hopefully we can inspire each other to eat well even when we are pushed for time.

Don’t forget:

In order to be entered to win one of 7 cookbooks, here’s what you need to do to gather entries into the drawing. The more you do, the more chances you have to win!

1. Leave a comment on this blog on as many of the 30 guest food bloggers as you like. Each comment is an entry.
2. Sign up for The W.H.O.L.E. Gang newsletter.
3. Visit that guest blogger’s site and leave a comment there too.
4. Tweet about this project using both of these in your tweet so I’ll find you #30days2 #foodrevolution

When the initial 30 days of guest posts are over on June 4th, we’ll pick the winners.

I hope to be sharing more on the weekends but this one seemed to get away from me.  Big deadline in our house on Friday of a book manuscript from my husband, Scott.  He’s working on the second edition of  The Next Level:  What Insiders Know About Executive Success.  He’s added a lot of new information which meant lots of work around here.  I’m still working on my e-cookbook and hope to have that ready soon.

I’ve also been working on a fun way to show our love for cooking real food.  I’ve created products in thewholegang Zazzle shop.  Still working on arranging things but it’s been fun to make aprons, mugs and tote bags.  I can’t wait for mine to arrive.  I hope the magnet will stick to my car.  ** 50% of any profit received will be donated to the Huntington’s Kitchen, formerly Jamie’s Kitchen.  If you want to donate directly, the kitchen is now being run by Ebenezer Medical Outreach.

I wanted to make sure I shared with you my menu for the month.  I’ve had to go back what I call a 50′s style menu where I’ve chosen a protein for the same night of the week.  It’s mostly like that but with some changes.  Nothing in our house can ever be exactly the same all the time.  Our lives are too busy and constantly changing.  But I find with a menu and a plan, it does make things easier and I spend less money.

I also had Brad, my picky eater, go through Jamie’s Food Revolution cookbook and pick out recipes he wants to cook with me and then he’ll have to eat them.  He choose carefully and mostly beef but with a few surprises in there.  Can’t wait to try more of Jamie’s recipes and get cooking with Brad.

Gluten and Dairy Free Hamburger Helper from scratch

May’s Menu

1- Gluten & Dairy Free Hamburger Helper without a box!

2- Jamie’s Bacon Wrapped Cod

3- Chicken Pot Pie

4- Sweet Potato & Shrimp Tacos

5- Pork Enchilada Casserole – Happy Cinco de Mayo!

6- Jamie’s Posh Chicken with Proscutti

7- Sirloin Steak, baked potatoes and sugar snap peas  Celebrating end of AP exams!

8- Oyamel- their taking me out for Mother’s Day!

9- Crab cakes and broiled flounder and  green beans

10- Jamie’s Sweet and Sour Pork with rice and butter lettuce

11- Handmade Mushroom Ravioli- I can’t wait to try my hand at this now that I know how easy fresh pasta is to make.

12- Treating my two son’s to dinner out

13- Leftover Thursday

14- Rick Bayless Chicken with carrots, jalapeno peppers and caramelized onions

15- Fried Rice 3 ways, vegetarian, seafood, pork

16- Pan fried Sole, farmer’s market fresh veggies (yeah)

17- Ostrich Burgers, sweet potato fries, cucumber salad

18- Jamie’s Pasta, Peas and Pancetta with a salad

19- Roast Beef with  roasted vegetables

20- Leftover Thursday

21- Crispy Chicken with yucca fries and peas

22- Roasted turkey, mashed potatoes, gravy, local vegetables

23- Pan fried Tilapi, polenta fries, chopped salad

24- Quick fry pork chops, apples, green beans

25- Shrimp and Scallop Pasta with salad

26- Skirt Steak with zucchini cakes

27- Leftover Thursdays

28- Chicken Chow Mein with rice

29- Ostrich fajitas, salsa and homemade tortillas

30- Grilled Mahi Mahi with mangos and avocados

31- Jamie’s Pork and Mushroom Kebobs with grilled vegetables

I hope you will find some ideas in here to make your own Monthly Menu Plan!

I hope you will check in daily to see what great tips and recipes these bloggers will be sharing. Also, I hope you will also find your way to their blog too.

If you are a member of Facebook please check out our Group page for 30 Days to a Food Revolution.

Monday- Italian Vegetable Soup, homemade rolls

Tuesday- Sundried tomato shrimp pasta with a spinach salad

Wednesday- Calzone

Thursday- Pork tacos with spicy slaw

Friday- Scallops and black beans on polenta

Saturday- Buffalo Chicken Mini Burgers

Sunday- Chili Piquin Vegetarian Tortilla Soup

Find more menu ideas on OrgJunkie.

I’m am very excited to announce a new event 30 Days to a Food Revolution! Starting April 26th running through June 4th there will be 30 different guest bloggers sharing with you tips to making eating real food, part of our routine.  They will also be sharing a recipe to entice you to give it a try.

30 days, 30 tips, 30 recipes, 30 different bloggers

This 30 day event was inspired by Jamie Oliver’s Food Revolution.  Our family has been glued to the TV watching this series.  One reason is to see the familiar faces from the town where we use to call home.  The other is see how he takes his message through that town and the changes it is making in people’s lives.  I loved last week’s Flash Mob at Marshall University.  If you missed it check it at out at the end of this post.

During the 30 Days to a Food Revolution there will be a variety of blogs participating. You’ll find blogs on gluten free living, dairy free living, crockpot living, all recipes, some with life stories thrown in, different cultures and cuisines and even those who live around the world.  I’ve even asked Jamie Oliver to join in and I’m waiting to hear back from him.  If you visit his website or Facebook page please leave him a note that you support him joining in the 30 Days to a Food Revolution.

Speaking of Facebook, if you’re a member stop by the 30 Days to a Food Revolution Facebook group.  Jump in and join the conversation.  Add your tips, ask questions, and connect with others working to make a shift.

During the series if you want to keep track of the who and what, visit the 30 Days page on this blog.  It can be found in the menu bar at the top of the blog.

Here are a list of the blogs that have confirmed so far:

A Year of Slow Cooking

Andrea’s Recipes

Celiac Family

Celiac Teen

Delectably Free

dinners & dreams

Ginger Lemon Girl

Gluten Free Doctor Recipes

gluten free easily

Gluten Free Gidget

I Am Gluten Free

Jenn Cuisine

Lexie’s Kitchen

Milk for the Morning Cake

One Frugal Foodie

Simply Gluten-Free

Simply Sugar and Gluten Free

Sure Foods Living

Tasty Eats at Home

The Daily Dietribe

The Messy Chef

The Spunky Coconut

The Whole Life Nutrition Kitchen

Keep checking back to see which blogs have joined in and make sure you don’t miss a day of the 30 Days to a Food Revolution.

green smoothies taste great, make me feel great

The weather has been so wonderful it has me itching for the farmer’s markets to open but around where I live that’s not until May.  So for now I keep grabbing a few little plants to add to what used to be just an herb garden.  Today I brought home a potato plant and lettuce.  We’ll see how they grow.

This week promises to go just as fast as the last one I’m sure.  Keep watching because I have an exciting announcement about something really cool that will start April 26th and involves food.  Well I guess involves food is not much of a clue for this blog.  Keep checking.

If you missed last week’s Friday Foodie Fix- Coconut Milk you need to check out all of the recipes shared.  So cool!  This week’s Secret Ingredient is Pasta!

Well this is a short one.  Time to go grab a piece of Double Chocolate Clementine Vita-Mix Cake that Brad and I made this weekend and watch the season premier of  The Tudors.  I think we need to change the name of this cake to Triple Chocolate since we added chocolate chips to the cake.  Brad’s idea and it’s great!  Can you really have too much chocolate?

Monday- Pork chops with carrots and polenta

Tuesday- Tilapia with bok choy, onions, spinach, mushrooms

Wednesday- Chicken Tandori Pizza with salad

Thursday- Cubano Jerk Burgers

Friday- Fried Shrimp and noodles

Saturday- Mushroom Rissoto

Sunday- Beef Burritos

Don’t forget Orgjunkie has lots of menu plans.

Can your kids cook?  Do your kids get invited into the kitchen or shooed out?  Do you think kids could cook for themselves, the family or even a party full of people?  If you happened to watch Jamie Oliver’s Food Revolution Episode #3  you saw him take a bunch of kids from the high school who volunteered to be part of this project and teach them how to cook.  They didn’t just learn to make a fast chicken dinner for themselves but they cooked a meal for 80 of the mover and shakers of Huntington and their Senator. All of those guests thought Jamie Oliver had cooked the meal for them.

It was amazing to watch these kids dig deep and work hard to make this meal happen.  Everything looked so good coming out of that kitchen.  After the meal and the big reveal that Jamie didn’t do any of the cooking, each high school student on the team shared their story.  By the time they were done there was not a dry eye in the room.

I watched the show with my 16 year old son, Brad.  We had a lot of great conversations around that show.  For instance the fact that the high school served french fries every day and how he used to eat almost as many but now can’t imagine that.  He really liked how Jamie let the kids have a voice and speak the truth about what was going on.

As I’ve been watching this program there have been many things I’ve been thinking that I could do to make changes.  One is to get Brad back in the kitchen with me.  He likes to bake and he’s pretty good at it.  He’s learned to bake gluten and dairy free.  But he doesn’t know how to cook many meals.

So we’ve decided to cook together once a week most likely on the weekends when we have a little more time.  He’s great at the grocery store so we’ll go pick out what we want to cook and plan our meal.  I’m really looking forward to this time together and I think it’s great he wants to learn.

He’s watched his older brother in the kitchen with me learning to cook over the years.  Now he sees the benefit as his brother has an apartment at college and cooks for himself and friends.  As you can imagine he’s very popular with the ladies.

So do you have kids and are they cooking?  Can you take them to the grocery store and they know what and where the ingredients can be found for the meals you cook?  I know doing this takes extra time and that can be hard to come by.  But if you saw the faces of those kids on the show and how proud they were of their accomplishments then you saw why you need to give this a go.  If we don’t teach our kids to cook how can we expect them to make choices that are good for their bodies?  All they’ll know is food shows up and when they have to eat on their own that will mean fast food and boxes of processed foods with tons of chemicals, preservatives and who knows what else.

Now if you think your kids are too young then you’re not thinking creative enough.  Tom and Ali who write The Whole Life Nutrition Kitchen blog recently shared a video of Tom and their 27 month twin boys in the kitchen making green smoothies.  It was great to watch them together and then to drink up at the end.  These boys are learning great things at a young age.

If you do cook with your kids please leave a comment and share some ideas on how you get them cooking.  I’d love to see tons of ideas that folks can take and maybe use themselves.

Thanks for the shout out on Next Level Blog.

Yesterday we celebrated Easter and my husband’s birthday.  We have a lot to be thankful for and it was great to take time to remember that.  I asked him what he wanted for this next year of his life and his answer was simple, to be happy and healthy as well as the members of his family.  How I love that man.

Double Chocolate Clementine Vita-mix Cake with Whipped Cream

I hope you had a great weekend too.  I’m looking forward to this week to hopefully more sunshine and a detailed report from my dear friend Lady A who just got back from Napa Valley.  She was able to have a meal at the French Laundry (Thomas Kelller) and Bottega (Michael Chiarello) and I can’t wait to hear all about it.  I hope she took pictures.  Maybe she’ll share.

Don’t forget to go back and check on the Great Gluten Free Pasta Challenge.  Let me know how yours turned out.  I think I’ll give it a go this week on Saturday. Quinoa pasta will be my back up plan.  Also, this week’s Secret Ingredient for Friday Foodie Fix is Coconut Milk.  I hope you’ll join us.

Monday - Roasted Balsamic Chicken with Figs and Onions

Tuesday - Chicken LoMein

Wednesday- Spinach Dip Pizza

Thursday - Burger with yucca fries, salad

Friday - Broiled flounder, broccoli, quinoa

Saturday -  Quinoa pasta with roasted vegetables

Sunday- Chicken cacciatore with rice

For more menu plans visit Orgjunkie.

Pastelón is a popular meal in the regions of the world where plantains grow in great quantities.  This dish is referred to as Plantain Lasagna, a layered baked dish that builds upon fried plantains.  It has the sweetness of the plantains and the saltiness of olives all blended with ground beef.

It has a wonderful flavor, easy to make and low cost to boot.  If you search for recipes on this traditional dish you will find many variations but with common ingredients.  One typical ingredient which I didn’t use because I don’t know if it is gluten free is Sazón from Goya.  Because I’ve never eaten this dish before I made it I cannot speak to how it would taste different without using it.  I will say that I loved this dish and will be making it again.

An important ingredient that I did keep is a green sofrito, which is typical for Puerto Rican cooking.  It has green pepper, jalapeño pepper, onion, garlic and cilantro.  Other sofritos have tomatoes in it but not this one.  Now don’t get worried about this dish being spicy because you see jalapeño.  Typically Puerto Rican dishes are not spicy and neither is this one.

I also made a little change to the ingredient of olives.  Usually there are whole or halved olives with pimentos added to this dish.  Well olives are one of those ingredients that my husband keeps telling me the he doesn’t like but every time I hide them in a dish, he likes it.  So I finely chopped them and mixed them in once more.  You will also find many recipes for Pastelón that contain raisins.  I decided to leave them out this time but next time will add them in to see which one I like the best.

Now the main ingredient in the lasagna part is plantains.   You really need 2-3 ripe plantains (black peel) for this recipe.  Well I really wanted to make this dish and I had some leftover tostones which are twice fried plantains and I didn’t exactly have enough.  They were also round slices that are smashed.  If I was making this with a new plantains I would use long slices like lasagna noodles.  The key is to fry them first before you place them on the bottom of your 9×13 pan.

So how do you put together Pastelón.

After you chop the sofrito and the olives brown your ground beef and add in the adobo seasoning.

Mix the cooked beef with the olives and half of the sofrito, mexican oregano, adobo and tomato sauce.  Now give this a taste and see if you want to add in more sofrito or not.  Place your fried plantains on the bottom and cover them with this ground beef mixture.

Top with green beans and sliced roasted red peppers.

Now beat the eggs so they are fluffy like you would when making an omelet.  Pour the eggs over the entire mixture.

This is a great dish for every day, pot luck dinners, and makes great leftovers.  This is also good for company when you want to spend time with your guests instead of having to be in the kitchen cooking while they’re having a good time in the other room.

Oh yeah, it’s a great way to get your vegetables!

Today instead of just sharing my weekly menu I’m sharing my monthly menu for April as it begins mid way through the week.  If you want to see what is on the menu for the first 3 days of this week or you may have missed a weekly menu plan, visit the Monthly Menu Plan – March 2010 post.

I’m working on creating my menu as I wait for my gluten free flours to come up to room temperature.    This week I’m baking extra to send back with my JMU college son.  He’s really been wanting me to bake Shirley’s (gluten free easily blog) Double-Chocolate Clementine Cake ever since she shared it on Friday Foodie Fix- Clementine.  I’m also making the most requested Pumpkin Bread and Carrot and Raisin Muffins from Ali Segersten’s( Whole Life Nutrition Kitchen blog) Whole Life Nutrition Cookbook.  I’m trying a new recipe from Susan O’Brien for Granola Bars using a new product so I’ll let you know next week how they turned out.

One of my goals this month is to only buy fresh fruits and vegetables to add to the other ingredients filling my freezer and pantry.  I love when my favorite proteins go on sale and I take full advantage.  I rarely buy them at full price which is how I can have supplies of seemingly expensive ingredients in my recipes when in actuality, I got them at a much lower cost.  The seafood and meat department have weekly and even daily specials.  Get to know your fishmonger and butcher even if you are shopping where all of the products are packaged and out in the cooler shelves.  They often know what specials are coming up, what is the freshest and will look out for you.  After all, most people don’t pay much attention to service employees and your attention will be noticed and appreciated.

Another one of my goals this month is to pay attention to how much fat we are consuming.  Did you happen to catch the second episode of Jamie Oliver’s Food Revolution?  He trucked in the amount of fat a school was consuming in a year.  It was totally disgusting.

We very rarely eat processed foods and when we do it’s a box of pasta, jar of pasta sauce, can of beans, jar of mayonnaise, some mustard or ketchup which does not have more than 5 ingredients and very little fat.  But you will also find in my freezer two boxes of Amy’s frozen meals and  two boxes of Organic Bistro meals that have been in there forever.  No one eats them because the have the taste for real food.

So our fat consumption comes from the oils I cook with and the cuts of meats we eat.  I do like to buy the inexpensive cuts of pork and beef that I cook very slowly and freeze the extras to have ready for meals.  Those cuts of meat have a higher fat content.

So when I was creating my menu this month I thought about eating more of the leaner versions of protein like chicken and turkey breasts, seafood, beans, vegetables, and quinoa and keeping the amount of the other meats to smaller portions.  I worked on incorporating them into my meals and my baked goods.  Because, even though I can try to sit on my high horse and say my kids don’t eat processed foods or school lunches like the people shown on Food Revolution, we still could do better.  I could do better in planning and making my meals.

So I’m offering a challenge to everyone, even those who don’t eat processed foods often.  What can  you do with your menu and your cooking to bring more of what our bodies need and less of what we don’t need? If you are eating a lot of packaged and processed goods are you willing to try and learn to make some of those dishes from scratch this month? I can tell you from experience that when most people find out they need to live without something like gluten, our first step is buying the frozen gluten free meals.  I did it A LOT!  I believe it’s really part of the learning curve and getting comfortable with a new lifestyle.  But I implore you to start to take walk away from those meals  and then run as fast as you can.

The Food Revolution starts in our homes.  Will you take this challenge with me this month?  If there is something you would like to learn how to make instead of eat from a box and you don’t know how, I’m here to help.  There are many of us here to help.  Just ask for help.

Finally, here is my menu.

1-Pastelón – Plantain Lasagna

2- Eating out at Poste Restaurant

3- A version of Steamy Kitchen’s  Ham with Mango Ginger Glaze, sweet potato hash, asparagus

4- Salmon with wild rice, mushrooms and harricot verts

5- Roasted Balsamic Chicken with Figs and Onions

6- Chicken LoMein

7- Spinach Dip Pizza

8- Burger with yucca fries, salad

9- Broiled flounder, broccoli, quinoa

10-  Quinoa pasta with roasted vegetables

11- Chicken cacciatore with rice

12- Pork chops with carrots and polenta

13- Tilapia with bok choy, onions, spinach, mushrooms

14- Chicken Tandori Pizza with salad

15- Cubano Jerk Burgers

16- Fried Shimp and Noodles

17- Mushroom Rissoto

18- Beef Buritos

19- Italian Vegetable Soup, homemade rolls

20- Sundried tomato shrimp pasta with a spinach salad

21- Calzone

22- Pork tacos with spicy slaw

23- Scallops and black beans on polenta

24- Buffalo Chicken Mini Burgers

25- Chili Piquin Vegetarian Tortilla Soup

26- Ostrich burgers, sweet potato fries, salad

27- Mahi Mahi with pineapple glaze, rice, salad

28-  my version of Steamy Kitchen Cookbook Thai Style Chicken Flat bread

29- Steak fajitas, beans, rice

30- Mexican Seafood Stew using whatever seafood I have on hand

Shared this menu on OrgJunkie.

Best Ever French Onion Dip from February Newsletter

March madness is upon us.  Whether it be with college basketball, Spring Break, kids spring sports starting or digging out of the winters last snow storms, it’s here.  For me that means going back to some tried and true recipes.  It also means more hands off cooking and more minute meals.  So this month’s menu plan you’ll see some past recipes and some new fast and easy ones.

Don’t forget coming up on Sunday March 7th is the Oscars.  Last week we shared some ideas on what to serve while watching the show with our Gluten Free Progressive OSCAR Dinner Party.  Check out all of the great recipes shared.  Other celebrations this month include St. Patrick’s Day on the 17th, first day of Spring on the 20th and Passover begins March 29th.

Also, if you want the recipe for the Best Ever French Onion Dip, it is part of the February Newsletter.  All newsletters will be archived under our News page.  If you signed up for the newsletter after that edition went out, you will need to visit the News to view the February edition.  You will receive March’s newsletter directly.  If you have not signed up yet, what are you waiting for?

Have a great month and as always, share with us your experiences with making any of these recipes.  Love to hear from you!

1- Roasted Spatchcock Chicken with Mushroom Stuffing

2- West African Chicken Peanut Stew

3- Pizza Soup

4- Beef Brisket with mashed potatoes and gravy

5- Posole

6- Calzones

7- Spinach Artichoke Dip Pizza, Roasted Potato Slices with Smoky Aioli Dip, Southern Fried Oysters, Flourless Sparkling Chocolate Cookies with Whipped Cream

8- Beef Brisket Vegetable Soup

9- Pizzas

10- Shrimp and Cauliflower Couscous

11- Pastelón or Sweet Plantain Lasagna

12- Scallop, Chorizo and Purple Sweet Potato Tacos

13- Garlic Garbanzo Bean, Swiss Chard, Pancetta Soup

14- Pesto Shrimp on Polenta Portobellos

15-Chili

16- Pork Noodle Soup

17- Irish Beef Stew

18- Roasted Balsamic Chicken with Figs and Onions

19- Whole Roasted Fish

20- Roasted Pork Loin

21- Chicken Enchiladas

22- Scallop Pasta with Chorizo

23- Chipotle Burger on a Bun with Tomatillo Salsa

24- Have on Hand Soup

25- Buffalo Shrimp

26- Beef and Noodles

27- Pork and Lentils

28- Winter Fire Roasted Tomato Soup with Prosciutto Topping

29- Chicken Chow Mein with Gluten Free Soy Sauce

30- Fast Pantry Soup

31- Shrimp Tostados

Don’t forget OrgJunkie has more menus.

If you go to the game and you eat gluten free, good news is you can buy concessions.  How cool is that!  If you’re not familiar with the NFCA then I suggest you visit their website and see all of the resources they have there.  Maybe you’re just trying a gluten free diet because you’ve been feeling really bad and no one can figure out what’s wrong.  You heard something about gluten free but you’re not sure.  Check out the Celiac Disease Symptoms Checklist.  Look around their website for information on how to get tested and diagnosed.  Then look through their resources for links to blogs like this one and many more.

If you make it to the game, I’d love to hear back from you.  Go Flyers!

News Release:

The Philadelphia Flyers will raise awareness for celiac disease when the team hosts the Columbus Blue Jackets at the Wachovia Center on Tuesday, January 19 at 7 p.m.  The National Foundation for Celiac Awareness (NFCA) will help the Flyers educate fans about celiac disease through informational booths on the concourse, public service announcements, and facts about celiac disease throughout the game on the center hung score board.

“The Flyers are committed to raising awareness and education for celiac disease.  Celiac disease is an important issue that affects too many,” said Shawn Tilger, Flyers Senior Vice President of Business Operations.  “We are proud to partner with the NFCA to promote community awareness for celiac disease and know that our fans will support us in this endeavor.”

Flyers fans can also enjoy gluten-free food at the concession stand located behind section 122 at the Wachovia Center.  This special gluten-free concession stand is available for all Flyers, 76ers, and Wachovia Center events throughout the year and offers a wide variety of gluten-free food and beverages.

Celiac disease is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. People who have celiac disease cannot tolerate gluten, a protein in wheat, rye, and barley. Gluten is found mainly in foods but may also be found in everyday products such as medicines, vitamins, and lip balms.  As doctors become more aware of the many varied symptoms of the disease and reliable blood tests become more available, diagnosis rates are increasing.

Tickets to all Flyers home games, including the Flyers vs. Columbus Blue Jackets on Tuesday, January 19 at 7 p.m. (Toyota orange crush hat giveaway); the Flyers vs. New York Rangers on Thursday, January 21 at 7 p.m.; the Flyers vs. Carolina Hurricanes on Saturday, January 23 at 1 p.m.; the Flyers vs. Pittsburgh Penguins on Sunday, January 24 at 12:30 p.m.; and the Flyers vs. Atlanta Thrashers on Thursday, January 28 at 7 p.m., are on sale exclusively through ComcastTIX at PhiladelphiaFlyers.com or calling 1-800-298-4200. For more information on the Flyer’s Celiac Awareness Night, including details on discounted tickets visit the Event Page.

NFCA is a 501(c)(3) non-profit organization dedicated to raising awareness and funding for celiac disease that will facilitate research, education and screening amongst medical professionals, children and adults. Visit www.celiaccentral.org or call 215-325-1306 for further information.

Contact:

Nancy Ginter
National Foundation for Celiac Awareness
215-325-1306, ext. 101
ginter@celiaccentral.org

Contact: Shauna Adams

Philadelphia Flyers

Ph: (215) 952-5730

sadams@comcast-spectacor.com

]]> http://www.thewholegang.org/2010/01/nfca-flyers-bring-awareness-to-celiac-disease-on-january-19th/feed/ 4 http://www.thewholegang.org/2009/11/gluten-free-pancetta-sage-sausage-recipe/ http://www.thewholegang.org/2009/11/gluten-free-pancetta-sage-sausage-recipe/#comments Wed, 18 Nov 2009 10:00:19 +0000 Diane Eblin http://www.thewholegang.org/?p=3381

Making your own sausage really is easy and a great way to get the exact flavor you want.   This sausage is perfect to use for making stuffing.   If you can, buy a pork butt and have your butcher grind it for you, or if you have one of those cool meat grinder attachments for your Kitchen Aid mixer (hint hint), you will have a great start to sausage.  I didn’t have either of those so I just picked up a couple of packages of ground pork.  That worked just fine.  If you do manage to get a pork butt ground you may want to make a few different flavors of sausage as you will have a large amount.

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Creamy Dairy Free Mashed Potatoes

I love potatoes and especially mashed potatoes.  Having creamy mashed potatoes without dairy is something I’ve not had in some time.  When I found the Earth Balance soy free buttery spread, (dairy free too) I knew the time had come to make those creamy mashed potatoes again.

There are a few trick to making great mashed potatoes no matter if you are using dairy or keeping it dairy free.

• Peel and slice your potatoes to the same thickness.  Don’t cut them up into pieces that are all different sizes.  You want the potatoes to be done at the same time.
• Place the potatoes into a bowl of cold water until you are ready to cook.  Even if that is right away, don’t skip this step.
• Do not over cook the potatoes.  Check them frequently.
• Heat your milk and butter before adding to your potatoes.
• Put your cooked potatoes through a ricer.

There you go.  Follow that list and your mashed potatoes will be creamy and smooth every time.

Potato ricer

If you don’t have a ricer you can use a hand masher but it will never be as creamy.  To see a ricer up close visit our Resources section and check out the Kitchen Equipment page.   I served these Creamy Dairy Free Mashed Potatoes with Greek Meatloaf.  Recipe to come.

Don’t forget this week’s Secret Ingredient for Friday Foodie Fix is Pomegranates.  I really hope someone shares their drink recipe for a Pomegranate Martini.

Creamy Dairy Free Mashed Potatoes Recipe

Ingredients:

2 pounds of Potatoes- yukon gold or russet

1/2 – 3/4 cup Almond Milk (you can substitute your favorite dairy free milk or if dairy is not a problem, cow’s milk)

2-4 TB Earth Balance Natural Buttery Spread Soy Free (you can substitute your favorite spread or if dairy is not a problem, real butter)

1 TB Sea Salt

Pepper to taste

Directions:

Peel and slice your potatoes to an even thickness.  I aim for about 1 inch.  Place them into a bowl of ice cold filtered water.  Drain and place in large pot to cook.  Cover with filtered water, add 1 Tb of salt to the water and bring to a boil.  Boil the potatoes until tender.  I test mine with a fork.

Heating almond milk with dairy free butter

Drain your potatoes in a colander.  Add the milk and 2 TB butter into the pot you just cooked the potatoes in.  If you want you can always heat your milk in the microwave so the transition from cooked potatoes to mashed is faster.  Place the ricer on the sides of the pot.  Spoon the potatoes into the ricer and press.  Next mix the potatoes and milk together.  Add in the rest of the butter, salt and pepper to taste.  Remember to taste means you get to taste it and decide if it needs more salt, pepper, butter or milk.

Potato ricer

Note: There is a print link embedded within this post, please visit this post to print it.

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The latest edition of Delight gluten free magazine arrived at my house this past week.  This is the third issue of the magazine and by all accounts they’re doing great.  I was really excited when they started this magazine with the Spring 2009 issue.  It was full of great tips, recipes with an index, Ask the Doc and a Getting Started Guide.   Those are actually a part of every edition of Delight magazine.

If you look through the first few pages you’ll find the index of what’s included.  They separate the articles into departments such as In Every Issue, Enlighten, Indulge, Healthy Living, Travel and Giving Back.  Love that!  The current issue features a review of the cookbook BabyCakes, Fall Flavor meals, Summer Send Off ideas, and Halloween and Back to School survival guides.

As I read through the articles I am impressed with the time and attention the writers take with their subject.  For instance, The Cupcake Craze written and photographed by Cinde Shields.  When you open to the pages of this article they are filled with pictures of the most amazing looking cupcakes.  I’m assuming that Cinde either made or purchased all of these gluten free cupcakes.  Yes, you can buy gluten free cupcakes.  Read the article to get the list of bakeries and cupcake boutiques offering gluten free cupcakes across the country.   Cinde does a great job of making my mouth water for cupcakes and sharing great tips to get me eating them soon.  Thank you Cinde.  Cinde also writes for her two blogs, Gluten Free Taste of Home and The Freebie Fairy.

You’ll also find a great article about Nourishing Desserts.  Sign me up for those!  Elana Amsterdam shares her knowledge on some key ingredients that will have you baking in no time and eating amazing desserts.  Elana’s new cookbook, The Gluten Free Almond Flour Cookbook is available for purchase.  I have this book and I’m working my way through every recipe.  It’s amazing.  I’ll share more info on that in another post.  You can also find more from her blog, Elana’s Pantry.

Back to Delight.  It is delightful and every page is full of useful information.  They picked the right name to call it.  Even the sub title is spot on, delightful food, delightfully fun.

I really liked the page they included in the current issue on Celiac Disease that you can cut out and give to your child’s teacher and something that can be given to the parents of the rest of the class.  It very simply explains what Celiac Disease is and what your child needs to be safe.  Very helpful.

So if you have not received your issue of Delight, what are you waiting for.  The price is right and trust me, you’ll be saving these as great resources.  If you missed the first two editions,  you can purchase them from their website.

If you do read this magazine or are a part of producing it, I would love to hear from you.  Share your perspective with us via the comments section.

Sunday, September 27, 2009- 1:35p.m.

Pittsburgh Pirates vs. LA Dodgers

Fan Appreciation Day at PNC Park

Outfield Box -$20 ($5 dollars donated)

L/R Grandstand -$12 ($2 dollars donated)

• Guests are permitted to bring bottled water (under 24 ounces) and food that may fit into a 16” X 16” X 8” soft-sided bag.
• We strongly encourage people to use judgment when consuming items and we cannot guarantee items to be gluten free.
• Groups of 20 or more will be recognized with their group name on the color LED Board.
• Individual flyer orders that are collected and mailed in one envelope will be seated together.
• Deadline for Pirates ticket orders is seven (7) days prior to the game and all orders are subject to availability.
• All orders within ten (10) days of event will be held for pickup at the main ticket office at PNC Park on game date.
• Questions and ticket orders should be directed to Chaz Kellem at 412-325-4731 in order to receive the special ticket discount.

Celiac Awareness Day
Order Form

Name: ___________________________________

Organization: ______________________________

Address: _________________________________

City: ___________________ State: _______     Zip: ________

Phone: _____________ Email: _______________________________

Accessible Seating:              Yes (Number of seats required ___)   No

____  Outfield Box      @ $20.00   =  $ ________________

____  L/R Grandstand @ $12.00  =  $ ________________

Service Fee per Order                           =  $ 3.00 per order____

Grand Total                                              =  $ ________________

Circle Method of Payment:         Visa    MasterCard   AMEX  Discover

CC#:  _______________________________________ Exp: ______________ Check # ________________

Make checks payable to Pittsburgh Pirates.

Please mail to:

Chaz Kellem
Celiac Awareness Day
PNC Park at North Shore
115 Federal Street
Pittsburgh, PA 15212

Phone: 412-325-4731
Fax: 412-325-4410
Email: chaz.kellem@pirates.com

My husband Scott, took on Amy’s Tamale.  He likes to be able to grab something quick for lunch without having to “cook”.  I also don’t want to be in the kitchen for every meal, every day.  He really liked this meal and the Tamale Verde options.  So this is a keeper for him.  I tasted it but didn’t like it.  I’ve not eaten meals from a box in so long that I just think I’ve lost the taste for them.  Andy, my son in college, likes these meals too and eats them when he’s home.

Next up is “that fish”.  That is what Brad, my teenager calls it.  It’s actually Starfish oven ready crispy battered fish.  It is nut free, soy free, milk free, egg free, wheat free and gluten free.  He and I taste tested these one night when Scott was out giving a speech.  I had read about
these new products coming to Whole Foods and thought they would make a great no brainer meal for Brad.  He’s my picky eater who likes white fish, but anything fried is always better.  The batter contains rice which my  system does not like very much.  I can take a bite but anything more and I get that sponge in the stomach feeling.  I cooked them in the oven as directed along with fries.  These are wild caught whole pieces of fish, not ground up chunks.  Each individual plank is around 3-4 inches.  They offer Cod, Haddock, and Halibut.  I cooked the whole box of Haddock and gave Brad 4 pieces and me one small piece.  As we started eating we both really liked the fish and realized there were only a few pieces left.  Of course we raced to the cookie sheet but my fork was bigger.  I ate 2 more pieces and he ate what was left.  Now you’re thinking, didn’t Diane just say she can’t eat that much rice.  Well you’re right.  I went over the limit and my stomach was not happy with me but my mouth was.  Brad likes these so much he just asks me to buy more of “that fish”.  This is a keeper for Brad but I won’t eat it again because of the rice.

Now, let me be perfectly clear about this next point.  Never cheat with gluten, especially if you have Celiac Disease.  If I ate one crumb of gluten I would be sick, really sick, for a week where I can check off the entire list of symptoms found on the NFCA website.  If you need to avoid gluten, avoid it and don’t take even a bite, or a lick and I’m not sure you should even take a big whiff.

Back to Scott.  He tried Caesar’s Wheat Free & Gluten Free Manicotti.  He’s the only one in the house that can eat dairy.  He really liked this meal.  Again, something he can pop into the microwave and eat for lunch or dinner if he’s on his own.  He commented he liked the taste and texture and to keep this on hand too.

I saved my favorite taste tesing for last.  SO Delicious from Purley Decadent has made Coconut Milk Minis.  They’re made with coconut milk and agave.  Ice cream on a stick with a chocolate coating.  What’s not to like.  Scott likes the coconut almond the best but I like the plain ones.  I did however make the sacrafice and eat the coconut almond one so I could take this photo for you.   There are thankfully only 4 to a box.  I could eat an entire box in one sitting with no problem, that’s how good these are. So this is a keeper, but make sure you share.  I’m not sure if Brad has tasted these yet, but when he does I’ll need to buy extra boxes.

If you have tried any of these products I would love to hear your opinons!

NFCA Gluten Free Cooking Spree

I’ll never forget entering the event with my very supportive husband and feeling like a kid in a candy store, who had not been allowed to have any candy for years.   I first confirmed that everything there was truly gluten free because my brain was having a hard time with that concept.  I then grabbed a plate and sampled everything they had set out.  I was so stuffed I barely had room to taste the amazing dishes that the competition produced, but I managed.  It felt so amazing to be able to just eat and not think so hard about it.  It was the beginning of my confidence living gluten free.

This will be the third year for me attending and I cannot wait to see what they do this year.  At first, my delight was getting to talk to vendors of gluten free products, people who were writing the magazine I had found and stores like Wegmans who were selling these products.  Last year it shifted to learning from the chefs that were there to compete.  I watched as they used whole food ingredients to create amazing meals that I got to sample.  I talked with them about their restaurants and what they did to insure that guests would receive a gluten free meal, that was safe from cross contamination.  They also had an auction and I almost got to bring a chef home to cook a meal for us.

This year, I’m looking forward to talking with as many of the chefs, doctors and reporters that are competing.  I want to gather as much information to share on my blog.  I also can’t wait to taste what they cook.   In past years, there have been chefs from Old Ebbitt Grill, Café Atlantico, Firefly, Jaleo, Lilit Café, Zaytinya, The Flying Avocado, and Hyatt Regency Bethesda (location of event).

The event will take place at the Hyatt Regency Bethesda at 7400 Wisconsin Avenue in Bethesda.  You can purchase tickets online through the NFCA and the early bird price is $50 until April 15th.  That ticket includes dinner, dessert, and beer (all food items gluten free).  You also get a goodie bag filled with treats and information from a variety of gluten free vendors.   You can all the NFCA (215)- 325-1306 ext. 101 or check it out online at celiaccentral.com.  The event is May 1st, 6:00pm-9:00pm.

I think what you also get is a chance to learn from other attendees.  The Celiac and Non-Celiac Gluten Intolerance community is an amazing group of people.  Everyone is trying to get and stay healthy and they are very willing to share what they have learned.  The NFCA does a great job in getting the word out into the world about Celiac Disease.  They have a lot of great information and resources on their website.  I’m honored to be listed under their resource links-bloggers.  You can even follow the link to doIhaveceliac.org and complete a symptom checklist.  You can print this checklist and take it with you to your doctor visit to help with your conversation.

So if you live the gluten free life, live with someone who does, love someone who does or you would like more information about what it all means, join me at the NFCA Gluten Free Cooking Spree.   If you plan on going, please let me know.   Make sure to say hi if you see me there.  I’ll be eating and talking non-stop, just like always.

The first time I was given coconut water to drink I really didn’t eat coconut or anything that tasted anything like a coconut.  I was apprehensive to say the least.  I was assured it did not taste like coconut so I gave it a try.  Guess what, they were right.  It is sweet and refreshing and did not taste like coconuts.  I’m sure this will read like an advertisement for this coconut water but after I read this and tried it I was hooked.  You can visit their website and gather much more information.  To purchase the product I find mine at Whole Foods and it’s also in my Amazon store in the food section.  The link is to the left.  If you drink this regularly or give it a try please leave a comment on your opinion.

I like the O.N.E. brand of coconut water.  I use it in my morning fruit smoothie and I drink it down in the heat of the summer when I’m outside losing too many electrolytes.  Another thing I like about this brand is the packaging is recyclable.  So give it a try and please, recycle it.

According to the O.N.E. website here are the key health benefits:

• O.N.E.™ Coconut Water is excellent for replacing lost electrolytes from exercise or illness
• O.N.E.™ Coconut Water is an all-natural sports/energy drink
• O.N.E.™ Coconut Water is a natural isotonic beverage – contains a similar level of electrolytes found in human blood.
• O.N.E.™ Coconut Water may help promote smoother, more hydrated skin
• O.N.E.™ Coconut Water is non-allergenic
• O.N.E.™ Coconut Water is rich in potassium. Potassium helps regulate blood pressure and heart function
• O.N.E.™ Coconut Water is an effective oral rehydration medium and keeps the body cool.

So what is coconut water and where does it come from. More info from the O.N.E. website:

O.N.E.™ Coconut Water is the water from inside the young green coconut. The water is extracted from the coconut at approximately seven months, before the meat grows. While the meat of the coconut (from which coconut milk and oils are extracted) is rich in fat and protein; O.N.E.™ Coconut Water has no fat. Our Coconut Water is naturally filtered through the dense fibers of the coconut creating a nutritious, pure, and refreshing isotonic beverage.

O.N.E.™ Coconut Water is 100% natural, and has five essential electrolytes (calcium, potassium, phosphorous, magnesium and sodium), more potassium than a banana (15 times the amount of potassium as most sports drinks, without the artificial chemicals found in sports drinks.), no added sugars, no fat, no cholesterol, and no preservatives. Additionally, O.N.E.™ Coconut Water is a naturally sweet, low calorie, hydrating beverage.

Due to proprietary manufacturing processes, O.N.E.™ Coconut Water never comes into contact with light or oxygen, maintaining its fresh taste and nutrient content.

O.N.E.™ Coconut Water is gently flash pasteurized to protect you from harmful bacteria.

Here are some other interesting claims about coconut water but keep in mind they have not been evaluated, reviewed or confirmed by the FDA.  (Provide your own mental pictures.)

• All natural hangover elixir
• Effective in dissolving kidney stones
• Stimulates and Strengthens reproductive functions
• Used in WW II and Vietnam War to save many soldiers lives

©Diane Eblin

Ingredients:

12 oz Unsalted Macadamia nuts (available in my store and I found some locally at Trader Joes)
¼ cup Gluten free & sugar free tortilla crumbs (use your favorite bread crumbs)
1 tsp basil
Sea salt and Pepper to taste

Add ingredients to a food processor and process until ground.  I like to have some chunkiness to this mixture but you decide.  Just make sure you do not have a lot of large pieces.  This will cause uneven cooking and most likely will not adhere.

When I make this I always make a lot.  I don’t want to run out when I breading my foods and placing them into the oil. Until you start breading you never know how much you’ll need.  You can double up on the recipe. Put the leftovers into an airtight container and place in the refrigerator.  This mixture will last 3-6 weeks and sometimes longer.

When breading items I find it best to coat it first in some type of starch such as corn starch, arrowroot, tapioca flour or your favorite flour.  Then you need to coat it with something wet so the macadamia nut mixture will adhere.  You can use eggs, your favorite type of milk, a mixture of honey or agave and a liquid so it’s not too thick or even a juice.  This three step process is particularly important when working with gluten free cooking to achieve that crispy crunchy fried taste that wheat flour can give you.

Be creative and change up which nuts you use or which herb or other coating ingredient.  This is just a method that can be applied to your tastes.  Have fun with this and let me know what combination you create.  Also be creative in what you coat with this mixture.  Fish, chicken, vegetables (fine grind), and especially pork.

Macadamia Nut Tilapia ©Diane Eblin

Opening the refrigerator 1 hour before dinner, I worked on using things I had leftover from previous meals.  The macadamia nut breading mixture and the quinoa were waiting in the refrigerator.  When I am putting together dinner I know what my protein will be, but sometimes not really how I will prepare it or what sides will accompany it.  It depends on what is in my refrigerator at any given time.  If you do this you will keep your refrigerator cleared out of those mystery containers. Please remember that my recipes are gluten free.

Macadamia Nut Crusted Tilapia

Ingredients:

1 pound tilapia
¼ -½ cup Coconut water
1 TBS Raw Organic Agave
Corn starch
Macadamia Nut Breading
2 tsp Virgin Coconut Oil
1 tsp Organic Canola Oil

Directions:

Set out your 3 containers for coating the fish.  The cornstarch in the first one, the blended coconut water and agave in the second and the macadamia nut breading in the third container.  With the liquid step if you want it to be thicker reverse the portions of agave to coconut water.

Dust the fish with corn starch; dip in liquid, press into nut mixture.  Carefully place into pan, heated on medium high with oil.  When brown on one side turn.  Tilapia is a thin fish so this will not take long.

Vegetable Medley

Ingredients:

1 extra large leaf of rainbow swiss chard
½ – 1 onion rough chop
2 carrots slice or cut small
1 bag of mung bean sprouts washed
2 tsp Sesame seeds
1 tsp lemon grass
Sea salt and pepper to taste
1 tsp Raw Organic Agave
Virgin Coconut Oil

Directions:

Heat pan on medium high heat with oil.  Sauté onion, carrot until start to brown.  Add in swiss chard and cook down, then add bean sprouts.  Combine and add seasonings including agave.

I‘ve gotten nothing but raves for all of the recipes I’ve tried from Susan’s two cookbooks.  During the holidays, I made her Awesome No Bake Chocolate Cookies for gifts, parties and personal enjoyment.  How can you wrong when cookies are gluten free, casein free, soy free and sugar free?  Here’s how – they’re so good they’re addictive!

If you’re like me and love easy to make, great tasting food, please welcome Susan!

If you have been wanting to make a change to your diet so that you have more energy, feel better or because you have food allergies or Celiac disease, then now is the perfect time to make a change! Gluten free eating is GOOD! I have been gluten free for over 10 years now and I never miss it! In order for me to enjoy food, it has to have lots of flavor, look appealing and have great texture. In today’s world, gluten free eating can achieve all of those requirements!

I just finished baking up a batch of my homemade granola that is not only gluten free, but also dairy free and sugar free and YOU WOULD NOT KNOW IT. It is really that good. (I don’t mean to brag, but I want you to know that gluten free, sugar free foods can taste even better then their opponents with sugar and gluten!  I am sharing the recipe with you here. I have to warn you, it’s addicting! I like to make it to take when traveling, share with friends or have on hand as a base for granola bars.
The recipe comes from my cookbook titled “The Gluten Free Vegan”. You can change it up if you want, substituting dried cherries for the dates, or dried cranberries are great this time of year too. Hope you enjoy the recipe and Happy, Healthy New Year!

Susan

Granola:

Makes a LOT!  (about 5- 6 cups)

This is not just for breakfast, and I am not kidding. Once you make this, you’ll be back for more. I had about 10 of my taste testers try this recipe, maybe more, and each and every one of them loved it, and I mean loved it!

1          cup      walnuts, chopped

1          cup      raw cashews, chopped
½         cup      pumpkin seeds
¼         cup      sesame seeds
½         cup      sunflower seeds
2          cups     puffed rice
½         cups     dates (majool dates are best)
1          tsp.      cinnamon
1          tbs.      sorghum flour
¼         tsp.      cardamom
¼         cup      canola oil
½         cup      agave nectar
½         tbs.      ground flax meal

In a large bowl mix all of the nuts, flour, puffed rice, dates, ground flax meal and spices together. Pour the oil and agave over the top and stir to really blend everything together well. You want to be sure that you have thoroughly mixed all of these ingredients together. Once you have done that, preheat the oven to 325 degrees and prepare a large baking sheet (I use a jelly roll pan with sides) by spraying it lightly with a vegetable cooking oil.

Pour all of the granola out onto the baking sheet and spread it out so it is covering all of the sheet. Bake uncovered for about 30-40 minutes, or until the mixture is a light golden brown. You MUST STIR THIS DURING THE BAKING PROCESS, to ensure that all of the granola is coated, and cooked through.
It will not be crunchy when you first remove it from the oven, but be careful. Do not over cook. When it cools, it will become crunchy, and this stuff is so good, you will not want to eat it for breakfast, but will want to share it as a snack, carry it with you when you travel, or serve to guests. It is addicting, so watch out!
As soon as it starts to cool, remove from the baking sheet into an airtight container, and let it finish cooling there, as it is a bit sticky, and may stick to your baking sheet if you don’t keep an eye on it.

Store in an airtight container.

Ingredients:

2 organic bone in skin on chicken (for less fat and taste use skinless and boneless or just don’t eat the skin)
1 TB Virgin Organic Coconut Oil
1 tsp Organic Canola oil
2 stalks organic broccoli
1 tsp oregano
Course Celtic Sea Salt and Pepper to taste

Directions:

Heat pan over medium high.  If using the enamel Le Creuset pan add the oil when you turn on the heat.  Once hot add chicken skin down and I like to put the lid on.   I really didn’t want to mess with it. You can use a splatter screen and hang around if you like.  I also used an electronic thermometer so it would signal when the chicken reached the proper cooking temperature so there would be no guessing or slicing open the cooking chicken to check if it was done.

Let the chicken cook 10-12 minutes and turn over.  Sprinkle some oregano, salt and pepper on top.  Put lid back on and let finish cooking.

As that was cooking I cleaned the broccoli, peeled the skin off the stalk and cut it up into the bowl.  Next add a little water, sprinkle with oregano and cover with wax paper.  You should avoid using plastic of any kind in the microwave.  Follow your microwave for cooking fresh vegetables.

When the thermometer reaches the proper temperature for chicken you’re ready to serve.  Put the chicken and broccoli on your plate and dig in.  I was able to watch the football game and cook dinner at the same time.  Now it’s time to start planning that gluten free, casein free, sugar free Super Bowl Party Menu.

©Diane Eblin

I’ve been reading the comments that have been left for the post Health Builders and I am so amazed and thankful by the good health found.    Babies, children, and adults have had their lives changed after going to Dr. Hai Jin Kim at Health Builders.  I am included in that list.  I know firsthand the difference eating gluten free, dairy free, yeast free, and sugar free has made in my life but hearing others share their stories really touches my heart.  I am so happy that people are seeking and finding the road to being healthy.  Getting rid of things like asthma, migraines, stomach and intestinal issues, depression, fatigue, sensory disturbances, muscle pain, memory loss and irritability just to name a few.  Thank you Dr. Kim.

Thank you all for sharing your stories.  I hope the post on Health Builders will continue to have wonderful stories added on how their health has changed and improved their lives.  Please feel free to add your story.

If you have been following the gluten free news lately there have been cases of false gluten free labeling.  It doesn’t make you feel safe when buying

©Diane Eblin

foods.  This builds a strong case for buying single ingredient food and combining them yourself, but that’s another post to come.  For now, if you want to be able to buy something off the grocery shelf that has a label, don’t you want to know if it’s going to make you sick or not?

So don’t put your head down and keep eating your dinner, let your voice be heard!

No recipes from me tonight.  I treated my husband to a night out at a wonderful restaurant in D.C. I choose Nora first because it gets rave reviews and second I like the fact that they buy from certified organic farmers and producers who do not use synthetic fertilizers, pesticides, antibiotics, hormones or GMO’s.  

The meal was wonderful and their triple filtered water terrific.  They were able to accommodate making me a gluten free, casein free and rice free meal that was delicious.  I started with an arugula salad and went on to have the river sturgeon with a mix of fresh vegetables. Scott started with a Maine Johan Crab Salad that contained a ton of crab and then had the duck confit and potato gnocchi.  A special treat for me was getting to have dessert.  I had a trio of sorbets: sweet potato with a smoked vanilla, pineapple which was very tart and then a chocolate and chili that was my favorite.  You first had this wonderful chocolate taste to enjoy and then just as you were savoring that you were treated to an explosion of hot chili pepper.  It was not overwhelming just amazing.

We really enjoyed our meal there and would recommend you check out Nora in NW Washington, DC.

©Diane Eblin

Opps I forgot to post this.  I was having so much fun on vacation that I just allowed my brain to take a vacation too.  It was wonderful.  So I’m a little late on the monthly menu but hope to be on time the rest of the year.  I’ll post the recipes each night or show you where it is already listed under What’s Cooking Now!  I believe in leftovers so cook extra and freeze.  Keep in mind my menu is a 4 day rotation diet.  Now life doesn’t always go according to plan so something might get changed up but if it does I’ll keep you posted.

1- Pork roast
2- Macadamia nut crusted Mahi Mahi
3- Turkey stuffed zucchini
4- Whole roasted chicken
5- Shrimp and chorizo
6- Meatloaf
7- Turkey breast
8- Tuna steak
9- Pork tamale casserole
10- Eating out
11- Indian Turkey Legs
12- Salmon
13- Chicken strips
14- Pasta fagioli
15- Night off
16- Eating out
17- Hanger steak
18- Chicken under a brick
19- Mediterriana tuna pasta
20- Turkey Fajitas
21- Tilapia
22- Steak
23- Kielbasa
24- Cioppino
25- Chicken
26- Roasted Turkey breast
27- Steak
28- Spaghetti
29- Whole Fish
30- French Lentils
31- Sheppard’s Pie

Right now she has challenged us to share our $5 meals on Mondays.  Well I have not actually cost out my Mexican Casserole but it has to be close.  Maybe she can figure it out for us.  I used leftover cooked turkey so I figure that was already counted on a previous meal.  The refried beans are $1.49 a can and the tortillas were $3.47 for a package of 12 but I only used 3.  The salsa was $4.49 for the whole jar but I only used half and the vegan cheese that I used 1 slice from was $3.99 for 8 slices.  I use the Galaxy Nutritional Brand which has a coupon for $1 off.  Yeah coupons!  Print it out so you can lower your grocery bill.

So what about you?  Can you make your dinners for $5?  Do you know how much you are spending on your meals?  These days it pays to know, literally.  Check out $5 Dinners and see what’s on the menu.

The Chicago Tribune ran an article titled Children at risk in the food roulette.  This is extremely disturbing for anyone living with food allergies and intolerances.   Read through the whole story and form your own opinions.  But of course I’ll offer up mine.  In both the article and their response, in my opinion, it shows a total disregard for others health from Wellshire Farms.  When will these companies figure out that we are very protective of the ones we love, our health and theirs?  If they had a child with an anaphylactic reaction to wheat I wonder if they would feed them Wellshire Kids’ Dinosaur Shapes Chicken Bites?

Delightfully Gluten Free blog has started a letter writing campaign to Wellshire Farms and I think that sounds like a good idea.  It is important that they hear from us and not just a vote of no confidence by not buying their products.  If you are interested and want to see a sample letter, check out the one on Delightfully Gluten Free.  The address is included to Wellshire Farms so you can create your own letter if you prefer.  I would like to suggest that your letter not just be condemning but also educating so hopefully they will truly address the problem.  To view Wellshire Farms response ,check out the Living Green, Gluten Free, Life in General blog.

I would love to hear what you think about this.  If you would like to share please click the word Comment below and let her rip!

One gift we’re making this year is my Amazing Toasted Mixed Nuts.   There will be others but I can’t let all of my surprises out of the bag.  I wanted to give you many ideas so I sent out a request to fellow bloggers for their ideas for this season’s best food gifts.  They answered back excited and full of wonderful ideas.  Please check out their ideas and their blogs.  They are all top notch.

Gluten Free Gifts from:

Jamie- Gluten Free Mom
Gluten and Casein Free Cashew Brittle

Stephanie The Crockpot Lady – A Year of Crockpotting
Apple Butter and Rocky Road Candy

Erin – $5 Dinner Mom
Gluten Free Chocolate Mug Cake

Melissa -  Gluten Free For Good
Mile High Gluten Free Granola

These blogs are not gluten free but if you use gluten free ingredients your gifts will be too.

Rachel – Coconut & Lime
4 different Flavored Nuts

Kalyn- Kalyn’s Kitchen
3 different Spice gifts

Michelle – What’s Cooking
Chili Kit Kids can make

There are so many great ideas here that I could break this up into 7 different posts but I wouldn’t want you to have to find them all.  So here they are all on one post.

Jamie writes about being a gluten free mom.  You can find lots of great recipes, info on gluten free products, news stories and links to lots of great items to support living gluten free.  She shared with us her recipe for Gluten Free & Casein Free Cashew Brittle.  She reports this is a family favorite to make and give.  It looks delicious.

Stephanie O’Dea posts a new recipe using her crock-pot everyday.  They are easy to follow, pictures of ingredients and she always shares the outcome no matter what it is.  You may recognize her from a July episode of the Rachael Ray Show.  Here are her recipes using the crock-pot of course for apple butter and rocky road candy.  According to Stephanie a crock-pot is always good gift.  I couldn’t agree more.  Thanks to Steph I’ve started using mine a lot more with tasty results.  I’ve even asked for a smaller one on my wish list this year. 

Erin keeps us fed and on budget.  She writes $5 Dinner Mom and can get more food from that $5.  She loves to cook and save money. She is a self proclaimed nutrition nut who keeps out high fructose corn syrup, hydrogenated oils, dyes and preservatives.  Yeah Erin!  Here is her recipe for Gluten Free Chocolate Mug Cake.  My oldest has already made this at college and he raved about it.

GF Chocolate Mug Cake
4 T brown rice flour
4 T white sugar
2 T cocoa
Pinch of baking soda
Pinch of salt
1 egg, beaten
3 T rice milk
3 T canola oil
1/4 cup GF mini chocolate chips (I used Enjoy Life)
Combine all ingredients in a small bowl.  Mix well.
Pour into greased TALL coffee mug.
Microwave for 3 minutes on high.
(This recipe is gluten free, casein free and soy free.)

Erin suggests a gift idea:  Give large coffee mug with baggie filled with dry ingredients.  Include recipe card.  Include favorite GF hot cocoa if you like.
She writes, “Seriously, the rice flour made it taste better than when made with flour.  This would be great and easy to make for a family or kid who is GF and needs a quick snack/cake to take to a birthday party.  I always struggle with that…not anymore!”

Melissa is a Nutrition Therapist and Exercise Physiologist who happens to have celiac disease. Her blog is dedicated to healthy, wholesome, gluten-free living. Melissa’s Mile High Gluten-Free Granola sounds amazing.   I’m hoping I have those ingredients on hand so I can gift myself.  This will definitely get onto my food travel list.  

Melissa writes, “This granola is a great gift delivered in a glass canning jar tied up with a big red bow and the recipe attached. It’s also a good “launching pad” for making trail mix, energy bars, or tweaking the recipe depending on the ingredients you have on hand. Eliminate things, add things, change things around — be creative. Happy healthy holidays!”

Rachel Rappaporthas been food blogging since 2004 and features only 100% original recipes.  She has created so many wonderful recipes.   If you like what you see you can purchase her recipes in a Tastebook titled Recipes from Coconut & Lime.  Tastebooks make great gifts too.  You can personalize them to the recipient.    Rachel shares 4 different recipes for flavored nuts.

Balsamic Glazed Almonds

Cardamon Honey Roasted Peanuts

Indian Spiced Nuts with Toasted Coconut

Sweet & Spicy Peanuts

Kalyn Denny lost 42 pounds and became a blogger.  On her blog you can find information about the South Beach diet she followed, lots of recipes and how she grows her herbs and veggies.  Her blog is full of great links to tons of other food bloggers.  She has very specific requirements a blog must meet in order to be listed in her site so you know you’re going to get a good link.  Here are her gift suggestions of Rosemary Salt, Kalyn’s Herb Blend and Roast Chicken Seasoning Rub.  I like the gift of a good meal to come thanks to great seasonings.

Michelle owns What’s Cooking, a certified green company that offers healthy and seasonal cooking classesto children in the San Francisco Bay Area.  On her blog, she is currently working on a series of articles about how families/schools/companies are using food and cooking as a way of helping others.  The articles are on her blog in the category “Recipe for Action” – you can see the first one and a few other ideas here.

She taped a tv segment with her kids on holiday gifts from the kitchen.  The chili recipe was from The Pampered Chef – and makes for a healthy and beautiful presentation.  Please feel free to watch the segment here.  Holiday Gifts from the Kitchen from Michelle and What’s Cooking.

Wow! Those are great gifts to give and receive.  Get out your shopping list and write down the ingredients needed so you can get going.  If you have food gift ideas please share them by leaving a comment.  Before you leave please give this post a star rating below.  5 is for excellent and 1 is for bad.  Hope it’s a 5 for you.

Happy gift giving!

Here are a few that had me in tears:

YOU KNOW YOU HAVE CELIAC DISEASE:

* if you actually have nightmares about reading labels.
* if you know that Xantham Gum is not for chewing.
* if you know that spelt is a distant cousin of wheat, but buckwheat is not related to wheat at all.
* if you've brought a suitcase full of food with you on a cruise.
* if it takes you 4 hours to grocery shop and your eyesight is ruined.
* if it drives you crazy when someone says they completely understand your diet, they did Atkins.
* if people roll their eyes at you when you say "no thank you" to someone's gluten filled dessert
* if you talk about your disease (not the unpleasant parts) so much to your friends and acquaintances that your husband tells you you need to get another hobby
* if you take a list of safe drinks to the bar with you. And actually consult it before you order a drink.
* if you see someone buying rice flour in the bulk section and you just have to ask them if they are gluten intolerant too!

You can read the entire list here.   So what would you like to add to this list?  Leave yours here by clicking on comments. 

Here are a few items I would add to the list:

• if you cook and pack your entire Thanksgiving meal to travel with you 8 hours in the car.
• if you ask friends to meet you for a walk instead of lunch.
• if you make everything you eat from scratch including your stocks and ketchup.
• if you interrogate the wait staff and chef when you eat out.
• if you go to every local grocery store you can find looking for a new vegetable you recently had like Salsify.
• if you only pick restaurants that will prepare a safe meal.

©Diane Eblin

All hands on deck, the cooking has begun! Everyone is helping out and has their jobs to do.  Today my oldest son Andy will make gluten free lasagna, I’m cooking everything else for our trip and my husband’s job will be eating it.   Last night my youngest son Brad baked Peanut Butter Cookies from The Gluten Free Vegan cookbook by Susan O’Brien.  They are amazing!  I have not had a cookie in so long and these were worth the wait.  Brad used agave so these cookies are also sugar-free, and they’re soy free if you eat the ones with no chocolate chips.  The house smelled so good last night and even this morning when I awoke.  I hurried downstairs to get another taste, (what, they make a great breakfast) only to find 5 cookies on the cooling rack.  At first I thought the boys were up late eating all the cookies.  Then I realized my wise son Brad had hidden the rest so we wouldn’t devour them before our trip.  Good thinking!

I am very thankful we have a great cookie for Thanksgiving and that my son baked them.  He’s a great baker so I’m sure I will be adding his recipes to our list soon.  Now, to get that lasagna cooking son started and those pies I promised to bake.

Happy Thanksgiving Everyone!

But, I digress.  The point of the holiday is to spend time together and not to have someone turn their kitchen upside down, jump through a bunch of hoops and worry the whole night if they made you sick or not.  And it’s also not worth you getting sick just to be “nice” and eat what they cook.  You are really being nice when you are upfront and honest.  Let them know you will be bringing your own food and you look forward to spending time with them.   Hopefully your relatives are understanding like mine and let you bring food.  If not just visit and eat at home.

Now I would not dare go into someone’s kitchen on Thanksgiving and start cooking my own food.  You know how crazy it can get in there and how every burner, oven, and countertop is already over stuffed.  So I suggest you take your meal to go and make it either cold food, easily microwaveable or in a crock pot that can be plugged in off to the side.  So what to take?

That’s up to you and what foods work for your family.  Out of the 4 of us in my house I’m the only one who eats turkey but can’t eat rice and my oldest is a vegetarian who can’t eat soy, gluten or dairy.  Actually no one eats gluten.  Making one meal for everyone is always a challenge at home but on the road I need to get very creative.   So here is our Thanksgiving meal to go for 4 people with different food needs.

Filet Minion- whole cooked and sliced.  Will be served cold
Vinaigrette Potato Salad
Quinoa High Protein Salad
Lasagna
Hummus with red pepper and Fritos for dipping
Amazing Toasted Nut Mix
Pumpkin Pie-from Karina’s Kitchen
Blackberry & Blueberry Crumble Pie
Bread From Anna mix made at home

Of course it takes a day to travel there and a day to travel back and we also need to eat more than just that one Thanksgiving meal.  So I’ll pack food for 3 days with extra cold packs:

Sliced Chicken, Turkey and Ham from Applegate
Lettuce to make roll-ups
Peanut butter and Almond butter and Jelly made with fruit juice
Glutino Corn Bread with the NoStik Toasti it reusable toaster bags
Celery, carrots, clementines, apples
Falafel with tahini sauce
Crunchy Chicken nuggets
Lara Bars
Hard boiled eggs
Potato Chips
Popcorn mix

I wish you a safe and peaceful Thanksgiving day.  Feel free to leave your tips for making this holiday work for you.

I’m going to brag on a fellow blogger’s new cookbook.  Karina’s Family Table Tastebook by Karina Allrich.  This book is beautiful and full of great looking food.  I can’t wait to start cooking!

I first found Karina on the internet as the Gluten Free Goddess.  I had just been told I could not eat gluten and had no idea what to look for when cooking.  I was very nervous and scared about the prospect of having to change my entire diet but learned within an hour of finding out just why it needed to be done.  I had taken a vitamin that contained gluten and had that same terrible reaction that often occurred: the swelling of my abdomen, the immediate draining of all energy, the aches and pains and the headaches.  Now at least I knew the source of these problems.  I had to change my diet immediately and I was lucky enough to find a great resource to help me.

I read Karina’s blog often in the beginning.  Not knowing what a blog really was or how it worked I did not sign up to receive emails when she posted new things.  Learn from my mistake.  If you find a blog you like sign up so you don’t miss a thing!  After finding out there were so many more food items that irritated my system I again went back to the now Karina’s Kitchen blog.  What great information, food advice and recipes.

Karina recently posted something new on a Tastebook.  That sounded interesting but I had no idea how cool this was.  I followed the link on her blog and ordered this wonderful cookbook.  I was able to choose the cover I liked from an assortment.  I could even dedicate it to someone if it was a gift.  Well this gift was for me.  When the book arrived it was all wrapped up in this beautiful green paper with my name on it.  It was like opening a special treasure just for me.  Every recipe she created has a photo that she took.  Love that!  Here is the cool thing, the book is spiral bound so it can be opened and I can add more recipes as they become available.  How cool is that.  It’s a living cookbook.

Thank you Karina for creating a wonderful cookbook, finding such a cool company as Tastebook and for sharing it all with us.

I’m very excited about a new way to connect with others.  Shelfari is a gathering place for readers, bloggers, authors, publishers and anyone who wants to connect about the published word.  They’re based in Seattle, started in October 2006 and acquired by Amazon.com in August 2008.

Once a member (free) you can:

• Build your own virtual bookshelf
• Join a group like ours and share ideas
• Discover and learn from people with similar reading tastes
• Interact with authors

If you’re like me I’m always searching for new information to spark creativity or just tell me how to do something.  Things like new gluten-free recipes, great new organic finds or how to recycle my old bike.  You probably have many areas of interest and your bookshelf can reflect that.  Then you can join the groups that share those many common interests.  If you blog you can even put your bookshelf on your blog.  They walk you through creating your own widget.

I’m excited for you join our group and share your great book finds, join in the discussions and start some new ones.  You can rate your books, write a review, add tags and mark books that are your favorites.   We can all learn from each other and what better gift to give.

Please check out The W.H.O.L.E. Gang Group and let me know what you think by either leaving a comment here or on the book group discussion board.

Find out from your kids what they like the best about Halloween.

• If it’s knocking on doors with their friends, then let them go and go with them.  At the end of the evening take the bags of candy collected to a local shelter for the homeless or battered women and children.  Your kids get the treat of giving.  Their reward is a bag full of candy they can have according to their needs.
• If it’s only eating candy that excites them then have some friends over and only have the “safe” candy they can tolerate.  Have a piñata or just a bowl.  Have them help you make those gluten free cookies or soy free rice crispy treats.  The treat will be not getting sick.
• Most importantly arm yourself with lots of information:  There are many articles on great blogs about this very topic.   Gluten-free candy lists, dairy free Halloween, the list goes on and on.  The best source for this information I found was on the Sure Foods Living blog.   They have a great post on how to navigate the candy bags.  Check out the long list or the quick list.  They also had a food allergy blog carnival with many entries from different sources and new information on Gimbals Candies.

Please keep in mind that manufactures can change how they produce their products without changing the labels so when in doubt, call them directly.

Be proactive and Halloween won’t be so scary.  If you are trying new things this Halloween because you no longer eat sugar or gluten or something else, please leave a comment and share your tips so all can benefit.

I began by searching the web for some recipes and came across a few that sounded good. Gluten Free Mommy was a possibility but it called for too many items I can’t eat. Celiac.com had another but it called for eggs and my husband is not eating those. I didn’t think the egg replacer would work here but who knows, it may have. I find the fewer the ingredients in recipes the easier it is for me to cook for my family. I did find a few recipes that made a batter for the onions but I think less is more. So I made up my own and it was so good I almost ate them all before taking a picture.

So here it is, real simple.

Gluten Free Onion Rings

Large sweet onion-Vidalia sliced thick or thin ½ cup Sweet Gluten Free Sorghum Flour
½ cup Coconut Flour
½ cup Tapioca Flour
Light coconut milk –half for the onions and half for the oysters
Celtic Sea Salt to taste
Black & Red Pepper to taste Penzey’s
High Heat Oil, I used safflower

I grabbed my iron skillet and heated the oil on medium high. Next I peeled and sliced the onion. Toss it into the coconut milk to soak a little. The really cool thing was the onion rings didn’t taste like coconut. Not that I don’t like that taste, just not on my onion rings. Next toss them into the flour mixture so it is coated all the way around. Put them into the pan. Be careful the oil is hot and it could spit. Turn when bottom is golden brown. Take out when both sides are golden brown. I also sprinkled them with a little more salt. I love salt on fried foods.

I was on a roll so I made fried oysters to go with the onion rings. I rinsed the oysters and tossed them into the coconut milk. Then I dredged them in Corn Tortilla Crumbs mixed with the Black and Red pepper. I tossed them into clean oil again until both sides were golden brown. Next time I’ll add some of the tapioca flour to the help the breading stick better. These were great together with my homemade ketchup recipe. No photo as they were snapped up too fast.

My only problem with frying this was the crumbs from the onion rings settled in the bottom of the oil and started to overcook which made the oil dirty. I had to get rid of that oil and start with clean oil before I cooked the oysters. I don’t fry that often so if there is an experienced fry cook out there that knows how to avoid the burnt crumb syndrome in the oil please leave me a comment.

So I searched on the Internet and found RecipeZaar #90673. The recipe was fast and easy. It called for a blender and tomato paste. You put everything in the blender and let her rip until you can’t see the onions. Very easy and took me 5 minutes from gathering all the ingredients to tasting. The only thing I changed was instead of using that evil Splenda I used agave. I didn’t measure but it was 3 circles of the bottle. Remember to use organic ingredients if you can.

So tonight I had an ostrich burger and French fries with my homemade sugar free ketchup. Oh happy day!

How this all started….

After receiving my ALCAT results in May I could no longer eat many foods. One of these was sugar because of yeast over growth or Candida. I also couldn’t eat tomatoes. This was something my body couldn’t tolerate. I know it sounds strange that “healthy” foods could be off limits like tomatoes, spinach and green beans but they would aggravate my body causing swelling and many other problems. After not eating my list of severe and moderately intolerant foods for 6 months I had another ALCAT to see if anything had changed.

What I learned was the Candida was gone and some foods had moved from sever or moderately intolerant to mild or no reaction at all. I was very happy tomatoes were now allowed on a 4 day rotation. I can now have salsa and tomato pasta sauce and yes, ketchup. So I began my search for sugar free ketchup only to learn it’s almost impossible to find with no junk in it. So I had to make my own. Let me say it was totally worth it.

]]> http://www.thewholegang.org/2008/10/sugar-free-ketchup-on-my-ostrich/feed/ 2 http://www.thewholegang.org/2008/10/he-ate-it/ http://www.thewholegang.org/2008/10/he-ate-it/#comments Mon, 13 Oct 2008 11:51:15 +0000 Diane Eblin http://www.thewholegang.org/2008/10/he-ate-it/ I can’t believe I actually got my husband to eat Spaghetti Squash but he ate it and asked for seconds!  All thanks to Karina the Gluten-Free Goddess.  She has wonderful recipes that are all gluten free.

I started with her Spaghetti Squash New Mexican  recipe and changed it up a little for his tastes.   I had to cut out the tomatoes but added almost a pound of ground beef and a cup of stock.   I also mixed in 1 tsp Epazote.  It’s a great Mexican spice that helps with the digestion of beans if you know what I mean.  I cooked mine on top of the stove in a skillet but Karina gives you more options.

I can’t wait to make this again.  Thank you Karina for the inspiration and for helping me find a way to get my husband to eat spaghetti squash.

You shouldn’t settle for not feeling good.  Heck, you should want to feel great!

Well, there may be a number of reasons this could be happening.  Here is what I found out about me.  My body was fighting itself because in addition to the gluten there were lots of other things it couldn’t tolerate.  Also that fighting was continuing to keep my body from absorbing the nutrients I was giving it.

First:  I took a simple blood test, ALCAT.  It showed me in bright colors what foods I was severely, moderately and mildly intolerant to.  So I gave up both the severe and moderate and started a 4 day rotation of the mild items.

Second:  I took a Spectracell blood test that showed what my body was lacking in nutrients.  Dr. Hai Jin Kim then worked with the Village Green Apothecary so they could compound vitamins specific to my needs.  Let me just say WOW!  What a difference that has made.  I feel great.  So big I’ll say it again, WOW!

Don’t let yourself get stuck in the fog of trying to decide if you really feel bad or if it just a bad day.  Get yourself a small weekly planner.  Every day take good notes:

• what you eat, every single thing that passes your lips
• what time you got up
• what time you went to bed
• what activity you did
• naps if you took them
• vitamins and supplements you are taking
• how do you feel and at what time of the day you feel it
• If you had constipation or diarrhea

This way you won’t have to rely on your memory which could be altered by imbalance in your body.  This journal will show you in black and white what your life is like.  This is a very valuable tool for both you and your doctors.  If your doctor is not getting you any further along the path to good health, find another one.  Search for a Functional Medicine doctor.  Someone who looks for root causes to your problems and doesn’t just hand you a pill or tell you you’re just depressed.

Your good health is very important.  You are very important and you are worth it.  Don’t give up searching for good health.  Get that planner today!

©Diane Eblin

Trying to follow my own advice today I headed to the freezer to inventory and found turkey legs. I pulled out the insert of my crockpot (left) to brown them first, still frozen, in a little Virgin Coconut Oil.  I started to reach for my typical spices for turkey legs but decided to experiment.  So I found any spice that was associated with Indian cooking and mixed up a blend to season the legs.  I added paprika, cumin, coriander, cardamom, nutmeg, clove, turmeric, fenugreek seed, kala  jeera, charnushka , cayenne and salt & pepper to taste.   I don’t like to measure but it was about a teaspoon of each.  As the first side browned I coated the legs, turned them over and coated the other side.  Put the crock pot together, added a cup of water and some bay leaves and put it on low.

©Diane Eblin

Well, in 8 hours I’ll find out how they turned out.  My son Andy cooks a lot of Indian food and he thinks this combo sounded interesting.  The house smells heavenly.  Once they were done I didn’t even wait for dinner to sample.  They were great.  With the leftovers I think I’ll make soup.

I’m headed out for an Indian cookbook so I can stop guessing on spice combinations.  If you have any favorite Indian recipes please share them with us.