Gluten Free Feeds

This year, I was a finalist in the 1st ever WEGO Health Health Activist Awards as an Offline Crusader for my leadership of the NYC Celiac Meetup group. My activism goes beyond this blog, Facebook, and Twitter and has since I've been the leader of the group since 2006. Our NYC Celiac Meetup group is now close to 1400 gluten-free people living in the New York City metropolitan area. At times I feel like running the Meetup is a second job, but I wouldn't give it up for the world. It is nominations like this and positive feedback from my group members that make it all worth it.

Although I didn't win the award, I was very excited to be a finalist chosen by a national health activist panel. Thank you all for your continued support.

This winter has been a hard one for our family at the house of yum. It seems like every week, Toddler Yum was coming down with a new illness. The most recent one resulted in my mom and then me coming down with a miserable case of pneumonia. I would certainly like to give my lungs a piece of my mind. What do they think they are doing, throwing in the towel and inviting buggies in to build a home like that? It did make me think a bit about what I should be doing, rather than what I have been doing, to maintain my health. For example… I have to admit, although I’ve never been that much of a sweets girl, ever since I got pregnant with Toddler Yum, I have developed something of a chocolate habit. I like the dark stuff, mind you, none of that nasty sickeningly sweet candy bar or drugstore chocolate box chocolates for me! But still, even though dark chocolate supposedly has some beneficial properties, it contains sugar that I know very well doesn’t do anything good for me. In fact, when I eat sugar, the crash makes me cranky and feel a little bit like someone is scratching my brain, ever so annoyingly. Do any of you ever get that feeling? Maybe it is just me.

But anyway, getting sick and not having the energy to cook good (or bad) food for myself did make me think about my diet and the things that I know are good for me and make me feel good. I stopped the chocolate habit cold turkey, and turned towards the good stuff. Kale is one of those things that makes me feel good. I like to buy it from Whole Foods because they have organic kale in all kinds of varieties, or even better, from the Farmer’s Market when it is in season. The other day, though, the DH took me to my follow up-checkup on my lungs (because he is a sweetie) and I was feeling so much better that we decided to get lunch out together.

I had read about Calafia Palo Alto being a good restaurant with a gluten-free menu, and I’d passed it numerous times in the Palo Alto Town and Country square, but I’d never actually eaten there. Half of the restaurant is a deli, and I’m easily intimidated by delis. However, the other half of the restaurant is a nice, sit-down restaurant with menus, and we decided to get a table. I was happy to see the gluten-free labeml on many of their dishes, but weirdly enough, I was even happier to see that they split the menu in half between vegetarian and omnivore options. They even labeled their vegan dishes. Unfortunately, I wasn’t actually that hungry because I had eaten a very full and nutritious breakfast (leftover Dal made my the DH the night before, my hero!). But I decided to order their Braised Greens with Almond Butter, which they describe on their menu as: “rainbow swiss chard, sautéed with shallots, glazed with cider vinegar and finished with a vegan turmeric scented almond butter,
dried cranberries and walnuts.” The small dish that arrived wasn’t very dramatic, but when I took a bite I could literally feel my blood being supercharged with nutrition. The funny thing is, I wasn’t completely in love with the balance of flavor. I could taste cayenne more than turmeric in the almond butter, and was a trifle spicy for me after years of cooking for a DH with a sensitive tummy and now a toddler who despises spiciness. At the same time, I felt so good as I ate it and I was ultimately very happy with it. It was also novel because it was both like something I might cook for myself but at the same time not with the exact balance of flavor I would choose. How often can you go out to eat and feel like you’re getting a more nutritious meal than you would have at home? That is why I fell in love with this restaurant and would go back in a heartbeat. They had an intriguing assortment of specialty smoothie beverages, and tons of entrees and other dishes marked gluten-free and vegetarian. The DH was also happy, although he ordered a gluten menu item of what he called a “salad pizza”- a pizza with goat and blue cheese with a gorgeous pile of arugula on top. (They don’t offer gluten-free pizza, but plenty of other places do so I didn’t mind.)

Anyway, this braised green recipe with almond sauce was a delightful restaurant offering and also got me thinking about how I might try my own (very different) version when I brought home some tasty organic kale from the farmer’s market this weekend. Here’s my take on it, which met with approval from my omnivorous dad and allergy-sensitive mother. Toddler Yum found it to be too much green for her, but since she scarfs down raw broccoli, cauliflower, and roasted chickpeas, I think I’ll overlook this temporary disdain for kale. It took me some years to develop a love affair with kale, after all, and now it is my favorite breakfast, lunch, and dinner menu item! I hope you enjoy this recipe for a vegan almond sauce kale recipe as much as we did.

Almond Butter Kale Recipe Side Dish  Vegetables  American   Ingredients 2 tsp. grapeseed or olive oil
1 small to medium bunch of kale, rinsed and dried with spine cut out, chopped
3 tbsp. diced onion

sauce:
1/4 cup roasted almond butter
2 tbsp. hot water or more for desired texture
1 tsp. agave nectar, maple syrup, honey (look for neutral flavored honey), or simple syrup
1 tsp. lime or lemon juice
herbamare or your favorite salt blend
dash cayenne pepper or paprika Directions Heat olive oil in a large cast-iron skillet on medium high and add your chopped kale leaves. I like to pan fry them until they get browned and dry in patches, but you can cook them to your preference. When almost done, add your diced onion to the pan and saute until translucent.

Combine sauce ingredients in a small bowl and whisk together. Add more hot water if needed to have a sauce you can pour.

When kale and onions are done, put into an attractive bowl and drizzle generously with sauce. Fold sauce into the kale until evenly distributed and serve.

Rating:  8

Original Source:  Inspired by recent restaurant meal, but the contents of my brain. Please do not replicate without my permission.

Recipe ID:  1585 Added:  February 5, 2012

Last Modified:  February 5, 2012

Our family loves breakfast! Breakfast for breakfast. Breakfast for lunch. Breakfast for dinner.  Who doesn’t love gluten-free waffles?

If you don’t have a waffle maker in your kitchen gadget arsenal, stop everything (well finish this post first), run to the nearest kitchen gadget store, and buy one! My waffle maker is one of my go-to appliances. The kids love waffles for our weekend family breakfasts. Since weekdays are absolutely crazy with school, soccer, piano, gymnastics, and other random sports the kids are involved in, I’ll cook up a large batch of waffles and freeze them for a quick breakfast during the week. Waffles are also the PERFECT substitute for bread!  Think BLT, egg and cheese, or (one of my favs) Nutella and Nutella with some extra Nutella on the side (I have a bad obsession with this stuff).

I’m going to share one of my special recipes: PB&J Waffles. I am a self-proclaimed expert on all things peanut butter & jelly since I ate a PB&J sandwich every.single.day from Kindergarten to High School.  Seriously, I’m not kidding… Why not take this waffle craze a step further and host your own Waffle Bar? Imagine how fun Sunday Brunch will be at your house!

Gluten-Free PB&J Waffles
Makes 4 six-inch waffles

1 1/3 cups Bisquick Gluten-Free mix
1 ¼ cups milk
3 Tbsp vegetable oil
1 egg
¼ cup creamy peanut butter
1 ½ cups of warmed jelly

1. Stir ingredients until blended
2. Pour onto center of hot greased waffle maker, close lid
3. Bake according to waffle maker instructions
4. Remove waffle and serve with warmed jelly in place of syrup

Host Your Own Waffle Bar!
Hosting your own Waffle Bar is SO easy… Here are some topping ideas to include in your buffet. Get as creative as you like, the possibilities are endless to what you can top a waffle with!

Sweet Waffle Toppings
Bananas
Chocolate Chips
Blackberries
Raspberries
Homemade Whipped Cream
Maple Syrup
Cinnamon & Sugar

Savory Waffle Toppings
Crumbled Bacon
Caramelized Onions
Cheddar Cheese
Diced Ham
Sliced Almonds

I’m definitely not talking meat here, folks.  I mean the whole Raw movement.  There’s a movement (in the States ?) that is promoting the health benefits of raw foods – we mean whole, uncooked, unprocessed foods – with all their flavor and vitamins in tact.   I didn’t think I’d go raw – and I still don’t.  But I am looking to understand how to make better food choices…

My 11 year old and I both suffer from Oral Allergy Syndrome so raw fruits & veggies are completely out for us, so the simple “toss together some lettuce and random veggies salad” does not work.  Unless we’re both up for dealing with sore mouths for a few hours… sometimes we do – can you say pecans and goat cheese?  Yum!  Anyway, I was given a book to review, “Good and Tasty Eats”,  by the wholesome-food-advocate, and incredibly down to earth, Kim Wilson. Let me give you an excerpt:

Here’s my really lazy “one bowl” baking method: Combine wet ingredients in the bottom of your mixing bowl, then measure dry ingredients on top (flour first, then smaller amount ingredients on the very top). Lightly mix the smaller ingredients (baking powder, salt, spices, etc.) into the flour, before combining the dry ingredients with the wet ones below. This is an example of the extent I will go to in avoiding extra dirty dishes!

A woman after my own heart – one-bowl baking!! 

I would recommend you pay up to $15 for this book – even more – if you’re setting 2012 goals for switching your cooking from basic American Apple Pie to Apple Pie with a few Healthy meals.  (skip below to see the price – you wont believe it. I’m not even kidding)

Big Pros

I don’t know about you, but the only legumes or beans that were served in my house growing up were Split Green Pea Soup with Ham, or Refried Beans with Chile Rianos.  I can wing-it with other recipes in my American Applie Pie kitchen, but healthy?  You soak wha?   Can you disguise the taste?  Do legumes have to be in a soup (blech)?  Good and Easy Eats shows you exactly what to do, step by step for the basic stuff – like soaking legumes.

You get 70 of their family’s staple recipes.  These are the ones they make every week, or every other week.

I also love how she outlines what their family eats – what do they have for breakfast?  In a hurry?  On a weekend?  How about brown-bag lunches?

The price!! Huge pro – $4.99!

Con’s

You wont find any recipes for meat.  Although you could easily add a little meat to each meal.

You wont find long exotic ingredients.

There are no fancy gourmet recipes here.

So, for $4.99, there really aren’t any.

Pick up a copy here.

Enjoy!

For the second year in a row, I was nominated for The Best Gluten-Free Website or Blog as part of the 2nd Annual Gluten-Free Awards on GFreek.com. Although I didn't win, I am still honored to be a nominee and to get a shout out from Delight Gluten-Free Magazine's Editor-In-Chief Vanessa. Check out the winner in the video below.

Fresh, bright quinoa salad with oranges and roasted beets.
February second. We survived January, Darling. Happy Groundhog Day to you. Happy Imbolc. The dwindling of winter is at last within reach- no matter what Punxatawny Phil predicts. Six weeks is doable. After all, there is chocolate. Downton Abbey 2. And soup. And our hope-fueled New Year betterments are still on track (right?). If not, the year is young. Tomorrow is a fresh start. To celebrate, let's throw a party. My contribution? A gluten-free vegan salad that is perfect for parties.

Because throwing a party is a tad more complicated than it used to be.

There are vegans to accommodate. And newly gluten-free friends and neighbors to feed. And let's face it. Everyone is a wee bit bored by those layered taco bean dips and pork sliders. Gooey meat and cheese is so predictable. Pizza dips are so frat house.

Why not go fresh and breezy instead?

Be good to your body.
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Gluten-free carrot bread with raisins and chai spices.
I've got a lovely tender tea bread recipe for you- a gluten-free carrot bread fragrant with chai spices and studded with juicy sweet raisins. Ever since I baked those happy, sunny carrot muffins I've been pondering carrot bread. I wanted to create a new gluten-free bread recipe that featured several whole grains, including (gasp!) brown rice flour. Shocking, I know. Long time readers will confirm I'm not the biggest fan of rice flours. I almost never bake with them. And yet. There I was. Standing in the Whole Foods check out line. Buying a bag of Bob's Red Mill organic brown rice flour. On impulse. Because it just sounded good to me. Wholesome. Nutty.

And friendly to carrots.
Which is important in a gluten-free recipe. The friendliness.

You want all your ingredients to get along. You want your flavors co-mingling in savory-sweet bliss. Supporting one another's strengths. Forgiving each other's weaknesses. No single gluten-free flour is perfect on its own, as you well know. Going solo doesn't work. It needs a supporting cast. It needs to find balance and achieve harmony via relationships. Give and take. That's what it's all about in the crazy game of gluten-free baking.

Kinda like love.


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A kiss of orange infuses these sunny gluten-free muffins.
Here comes the sun. Baby daylight is yawning herself awake, stretching like a blinking blue-eyed kitten into a brand new year. Little by little we are inching ever so nonchalant toward Groundhog Day, toward snowdrops poking through the crust of winter snow, toward pink horizons and bird calls. But I am not bothering to count the days of winter. And I am not bothering to count calories. I am lingering in my passion for comfort food. For baking. For muffins.

In between bowls of vegan detox soup.

Because I know the deal. I know my body's cycle. I understand that I slow down in winter. I hibernate. I conserve energy. Translation: I put on a few pounds. I have evidence to prove it. But I no longer panic. I have danced around this yearly cycle a time or two. Well. More like fifty-two. Plus five. But who's counting?

Not me.

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Gluten-Free vegan pumpkin cheesecake- creamy and dairy-free.

Is this the week to shun dessert in favor of lettuce? I can answer that.
The answer is no. As in N. As in O. NO. Nope. Nada. Not gonna happen. Because I, my darling, am a temptress. I am not going to write about New Year's Hoppin' John today, or some virtuous legume soup with kale. I am going to tease you. I am going to lure you- with one more fork-worthy dessert recipe before the final eve of 2011. A silky, creamy pumpkin cheesecake recipe that begs for a party. One last hurrah before the pale glare of January dawns in all her cold and sober glory. One last indulgent sweet before I gingerly step on the reality check scale. And maybe, sigh. A little hint of a sigh.

Because the annual jean shrinkage has begun. You know- that time of year when (mysteriously!) my jeans come out of the dryer a size too small. And that familiar jolly pie roll affectionately known as Doris is rolling her merry way up and out of my favorite roomy cargo pants. It's rather comical. And in truth, she makes me smile. I pat her affectionately. Like a pet bunny.

Because the truth is I am not about to start counting calories.


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Need to detox from the holiday? Make some mulligatawny soup.
Did you over indulge? Just a little? Don't worry, Darling. I've got a body and soul soothing cure. Mulligatawny detox soup. It's chock full of antioxidant vegetable goodness with detoxing spices to boot. Cook it on the stove top or in a Crock Pot and let it simmer for the afternoon, filling your kitchen with a comforting aroma that feels like one big hug.

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I have a teeny little peanut head.

Up until now, this has meant that no headband, even “non slip” ones, fit me properly.

Then my FitFluential friends introduced me to Sparkly Soul.  The heavens opened up, and angels started singing.  Well, almost.

Click here to view the embedded video.

Sparkly Soul is so awesome, that for the month of February they’re offering a 15% discount if you use “FITFLUENTIAL” coupon code at checkout.  They are even more awesome in that they are going to give away 2 headbands (one wide, one thin) to one lucky GFF reader.  The winner will be chosen at random from comments left here after this post.  Funny stories about headbands will get you an additional entry.  Entries will be closed midnight on 2/10/12, that way if you didn’t win you still have plenty of time to use your coupon code to go buy some.

Many of my FitFluential friends have also posted reviews and giveaways, so check them out as well!

Theodora at Losing Weight in the City

BexLife (whose T-shirts I really dig)

IronDiva

NYC Running Mama

30 Something Mother Runner

Chef Katelyn-singing!

Workout Mommy

Good luck, leave a comment below to enter in the random drawing for 2 Sparkly Soul headbands, and Sparkle It Up!!

Also, if you’re actually here about gluten free stuff and NOT the headbands, check out Gluten Free and Fit 101.  That’s where you want to start.  Sometimes I get distracted by sparkly things

 

Sparkly Soul Headbands-Truly Non Slip Headbands, and pretty too! is a post from: Gluten Free Fitness Nutrition and Wellness with a celiac spin Thanks for subscribing! Be sure to check out Gluten Free and Fit 101 for lots of great info to get you started.

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• Introducing Generation UCAN-Gluten Free Sports Supplements Innovation-Part 1
• Step Away From the Resolutions-Make a Lifestyle Tweak Instead
• Snack Review Time-Video Blog for Protos Foods Ostrim Jerky and Gimme! And more options for gluten free snacktime!

As I sit here eating my Roasted Vegetable soup from Kettle Cuisine, I am excited to announce the giveaway winner chosen by Random.org.

Congratulations to ufg8trj! You are the winner!!

Click here to learn more about Kettle Cuisine soup.

Warm up with cozy gluten-free recipes.
Celebrate Winter
Cozy up and find sustenance with my updated collection of winter recipes, from classic comfort food like gluten-free mac and cheese, to nourishing slow-cooked stews and hearty healing soups that warm you body and soul. From cider roasted vegetables and turkey enchiladas to holiday goodies like Flourless Chocolate Cake, you'll find plenty of winter favorites to keep you well fed.


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In my previous post I rambled a little bit about Generation UCAN, both the product and the company.

This post will discuss a bit more in depth about athletes and reactive hypoglycemia, and my personal experiences with reactive hypoglycemia and with UCAN products so far.  The next post will be after I have had a chance to complete additional testing with the UCAN product line.  UCAN has been very kind to supply the product for testing free of charge.  My opinions were and are not influenced by anything or anyone.

 

Reactive hypoglycemia is not fun.  In a nutshell, it’s when your blood sugar drops after ingesting carbohydrate.  When you are hypoglycemic, you can feel dizzy, clammy, break out in cold sweats, get confused, and potentially more fun stuff.  Really not fun at all if you happen to be moving at the time, particularly if you are out on your bike.

Interestingly, reactive hypoglycemia appears to happen in up to 30% of endurance athletes (or more).  (Granted, these were small sample sizes to be sure, but interesting nonetheless.)  Additional reviews show that some athletes have the feelings of hypoglycemic episodes without actual hypoglycemia by definition (blood glucose levels < 70 mg/dl with symptoms of hypoglycemia that are alleviated by ingestion of food.)  This paper gives a ton of information about athletes and hypoglycemia.

I have had episodes of feeling hypoglycemic (“bonking” in the cycling world) as has my husband.  I also have had an oral glucose tolerance test (for which the importance of when diagnosing reactive hypoglycemia has been questioned) and during this test my blood sugar (after drinking a sickly sweet orange flavored nasty drink-on an empty stomach) went from 80 fasted, to 113 30 minutes after drinking the gross stuff, then dropped to 57 mg/dl at an hour after drinking the nasty orange drink like substance and was still at 54 mg/dl 2 hours post drink.  Yuckers.  Thankfully I was only sitting in a crappy plastic chair at the lab and didn’t have to pedal or avoid obstacles.

So, obviously something is up and the potential to feel crappy after ingesting a bunch of sugar is there.  Fortunately, given that I believe in the easiest way to eat a healthy gluten free diet, I don’t eat a bunch of sugar on a regular basis.  But, many sports drinks on the market are essentially simple sugars.  And when you have the potential to see a blood sugar drop like that, simple sugar is something you generally want to be very cautious about.  Even when you are out for a long bike ride or other endurance event.  Since I generally ride for 3-4 hours on weekend mornings, and get in 7-10 hours a week on the bike, having other options is important.  I always have a mix of protein, carb, and fat for “real” meals.  When riding, I stick to fruits and nuts to provide a slower digesting source of sugars, and look for drink products that supply electrolytes without carbohydrate.  (Then I got stuck out on a ride, ran out of food/fluid, and bought a Gatorade G2, figuring that was the least of the evils.  I promptly had a stomachache from the osmolality and barely made it home.  Good times.)

Which made the idea of Generation UCAN and SuperStarch even more appealing to me personally.  SuperStarch provides carbohydrate without simple sugar and the reactive hypoglycemia that can go along with it.  As some of you may know, I dislocated my left elbow the day after Thanksgiving, which took me off the bike for a while.  I did some testing of Gen UCAN with my lifting activity and cardio (intervals) in the gym while I was off the bike.

I’ve informally compiled a combination of how I felt along with some glucometer readings, just for grins.  This is in no way truly scientific, but gives a pretty good snapshot of how my body reacts, anyhow.

On mornings when I went to the gym and lifted weights, pre workout I drank half a packet of UCAN protein enhanced sport drink, which is a blend of whey protein and SuperStarch.   The chocolate was quite good, the vanilla…not so much.  Vanilla is very chalky.  You expect UCAN to taste somewhat chalky considering the SuperStarch, but the vanilla was VERY chalky.  This is something they are working on reformulating strictly for taste.  (Just to recap from my previous post, UCAN’s products have been independently tested and found to be free from gluten.  They are also pursuing gluten free certification.)

Subjectively, I felt “good” and had energy to get through my workout without feeling over sugared and jittery.  As an example, my fasting blood glucose level was 88 mg/dl.  I had my drink, went to the gym and lifted for 45 minutes followed by 15 minutes of high intensity intervals on the elliptical.  An hour after my 2nd half of UCAN (with another .5 scoop of protein added in) my glucose reading was 84.  Those numbers held in that same region for all exercise of that nature.  As a reference, I experimented by eating a lot of simple carbohydrate one day after lifting (to the tune of over 100 grams of carb from kettle corn and Chex) and an hour later my glucose reading was 123 mg/dl.  That’s the highest I’ve ever seen it.  I’ve not yet tried the same amount of carb from SuperStarch to see the difference in blood glucose levels, (honestly, it’s just not as much fun but I will do it in the name of science) and plan on trying it sometime in the next couple of weeks.

This past weekend I went out for a 2 hour bike ride.  Fasting blood glucose level was 88.  Drank UCAN and protein, went for my ride, (only drank water while out) and after the ride blood sugar was 87.  Pretty darn stable.  Had I ridden any longer I would have had some additional nutrition.  Definitely no sense of bonking while I was out.  This was a steady endurance/tempo ride, so low-moderate intensity.  For higher intensity riding I would likely have needed additional calories sooner.  This is just my experience, so remember that your mileage may vary.

We are all biochemical snowflakes, and what is working for me may not work for you.  The best thing to do is try to track your intake as well as your response as best you can so you can see what is or is not working and make changes accordingly.

UCAN posted this on their Facebook wall last weekend.  This is why I love what this company stands for.

Yes you can.

Next post about Gen UCAN will be after I do some more testing.   Until then, and ss always, if you need more info on living a healthier Gluten Free and Fit life, there’s lots of resources on Gluten Free and Fit 101 that can help.  Have at it.  

Generation UCAN-Innovation in Gluten Free Sports Supplements Review-Part 2 is a post from: Gluten Free Fitness Nutrition and Wellness with a celiac spin Thanks for subscribing! Be sure to check out Gluten Free and Fit 101 for lots of great info to get you started.

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I love pork tenderloin – it is fantastically cheap.  And it is delicious, when I manage not to cook it to death.  This recipe is my gluten-free & Cathy-fied variation of this easy recipe from Life Made Delicious.

Photo by KitchenArtistry.com

Ingredients:

• 1 pork tenderloin, sliced into 3/4 inch thick slices
• 1/4 cup water, and 3 Tbsp cornstarch
• salt & pepper
• 2 tbsp olive oil
• 1 c chicken broth
• 1 c sliced mushrooms
• 1-2 tbsp Dijon mustard

Directions:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork in hot oil 4-6 minutes per side, until no longer pink in centre. Remove to serving plate; cover to keep warm.
• Add mushrooms.  Stir fry until brown and softened.  Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mustard.
• Combine water & cornstarch.  Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over pork.
• Serve with rice or noodles!

 

 Thank you for joining the Gluten Free Diet Guide Newsletter!  Here’s your free report.

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If you have any problems, contact me at elkrull@gluten-free-diet-guide.com

Here it is – your source for gluten free lipstick and gluten free lip gloss!  If there’s any gluten free cosmetic product you want to replace right away, it’s your lip stuff.  Urban myths prevail about the exact amounts, but women certainly do ingest at least a little bit of lipstick and lip gloss.  If you’re on a gluten free diet, you don’t want your lip color to make you sick.

Click below to get your gluten free lipstick and lip gloss now.  All products listed are from completely gluten free companies!  No gluten ingredients and no cross contamination.  NO worries, just fun.

This page is under construction and will include more detailed information about the companies and products soon!

Afterglow Cosmetics

Organic Lipstick

Organic Lip Soother

Natural Lip Gloss

Organic Pencil Lip Liner

Ecco Bella

Lipstick

Lip Crayon

Good for You Gloss

Natural Lipliner Pencil

Lavera

Lipstick and Lip Gloss

Lip Balms

Nars Cosmetics

Lipstick

Pure Matte Lipstick

Lip Pencil

Lip Gloss

Lip Lacquer

More completely gluten free lipsticks and lip glosses to come.  I’ve heard some suggestions of great products you have used, so please be patient if you don’t see your favorite up here.  Drop me a line and I’ll include it  elkrull [at] gluten-free-diet-guide.com.

Where Do You Want To Go?

Gluten Free Cosmetics Counter
Home Gluten Free Diet Guide
Afterglow Cosmetics
Lavera Cosmetics
Ecco Bella Cosmetics

Do you know anyone that's had Celiac Disease for more than 5 years? More than 10 years?More than 30 years???
Yep, you do. It's me.
Dana, from Gluten Freedom Blog, asked me to share my story with her readers and I happily obliged. I feel that as someone that has been gluten-free and living with Celiac Disease for 31 out of the past 33 years, I have a really unique perspective in our community. Many people people feel that their lives are over after a Celiac diagnosis. I honestly don't know life any other way.




A Celiac Story from Erin: 30 Years of Experience
My Celiac story is longer than most, spanning more than 30 years. Although it was a long and bumpy ride at times, I truly believe being gluten-free for almost my entirely life and having Celiac Disease molded me into the person I am today.

Read more...

When we started Kira at her new preschool, we found that it was a nut-free facility. One of my favorite things about the place was that parents provided their own healthy lunches and snack supplements. But I started running out of ideas for things to send to school with Kira. She could only have fruit, crackers, pretzels, and snap peas so many times before it got old. One day I was somehow reminded of a recipe that appeared on many blogger’s pages some time back for roasted crunchy chickpeas. They were a high-protein, nutritious snack that didn’t need to be refrigerated, and it occurred to me that they might be perfect for her nut-free lunchbox. That morning I roasted up a batch and offered them to Toddler Yum. To my delight, she scarfed them down and loved the crunchiness of them. “Crunchy Chickpeas! I want more crunchy chickpeas,” she exclaimed, gobbling them up. I stole some of the batch and had to admit that they were indeed a tasty snack. More than a dozen batches later, they’ve become a household favorite with everyone from my carnivorous dad, low-carb mother, nutritional yeast fan DH and needless to say, me and toddler yum.



I know it has been a little while since I posted. The reason is that we’ve been quite sick with a cold that just wouldn’t quit. Toddler Yum’s cold turned into ear infections, and mine (as well as my mother’s) turned into pneumonia. So, I write this reclining on the couch, with the dear senior cat ra snoring and purring on my ankle and Downton Abbey playing on the television. The DH has been cooking soups for me all day, and roasting vegetables, and roasting chickpeas, and baking gluten-free french bread and brownies. Do I know how to pick them or what!

Stay tuned for any delicious recipes he comes up with… and the next sign up for Adopt a Gluten-free Blogger in early February.

Here’s me and my girl today, post chickpea scarfing.

Toddler or Mama’s Lunchbox Roasted Chickpeas Side Dish  American   Ingredients 1 can chickpeas, drained
2 tsp olive or grapeseed oil
herb blend (I prefer bouquet garni or herbes de provence)
herbamare or other mild herbal salt blend (salt-free is ok)
smoked paprika
1 tsp. nutritional yeast Directions Preheat oven to 400f. Line a large baking sheet with parchment paper. Drain chickpea in a strainer. You may rinse if you wish to get rid of some of the salt. Put in a bowl lined with a cloth towel. Pat the chickpeas dry and rub off any translucent skins that come off easily. Turn the towel wrapped chickpeas upside down into the bowl, removing the towel. Drizzle your oil over the chickpeas and evenly distribute over the chickpeas. Pour the chickpeas onto the baking sheet in a single layer and sprinkle with your herb blend, herbamare, smoked paprika, and then nutritional yeast. Roast for 30-40 minutes. If you like them extra crunchy, but don’t want to run the risk of burning them, you can turn off the oven and keep the chickpeas in the oven until they have reached a desired level of crunchiness. Notes Toddler Yum loves this recipe! Rating:  9

Original Source:  The contents of my brain, please do not replicate without my permission

Recipe ID:  1584 Added:  January 29, 2012

Last Modified:  January 29, 2012

Here are some of my friend’s recipes:
Diane’s Roasted Chickpeas
Shirley’s Roasted Chickpeas
Jaden’s Roasted Chickpeas

This is a salad that I can get my mind around serving for dinner!  Our kids are not huge salad eaters, so we serve dinner salads with bread and butter on the side to round it out for them.

This easy recipe is the foundation for my slight variation:

Photo from LifeMadeDelicious

1 beef sirloin steak, 1lb
2/3 cup Gluten Free balsamic vinaigrette dressing
1 bag (6 oz) fresh baby spinach leaves
3/4 cup crumbled goat feta cheese (3 oz)

Directions:

• Set oven control to broil. Spray broiler pan with cooking spray. Place steak on broiler pan; brush with 1 tablespoon of the dressing. Broil with top about 4 to 6 inches from heat 10 minutes. Turn steak over; brush with another 1 tablespoon dressing. Broil 5 to 10 minutes longer or until meat is desired doneness (145°F for medium-rare). Cover; let stand 5 minutes.
• Thinly slice steak across the grain to serve
• Serve spinach, cheese, salad dressing and steak separately.  Let everyone pile on their favorites!  (Ranch dressing will be yummy too!)