Arizona Diamondbacks Celiac Awareness Night

Thanks to my lovely friends at Rudi's Gluten Free and their facebook page, I just got word that the Diamondbacks will be hosting a Celiac Awareness Night! 

To read more about how this event came to be CLICK HERE

So, let me tell you what Rudi's has posted on their facebook.

The Diamondbacks will be hosting Celiac Awareness Night on Friday, May 25 (fireworks to follow the game!).  A portion of the tickets sold through this offer will go back to the Celiac Disease Foundation! 

There will also be fireworks after the game (weather permitting.)

Make sure you use promo code: celiac

Buy tickets here!

While I don't live anywhere near the stadium, this would be such a fun game to go to!  The Diamondbacks are always fun to watch, and who doesn't love a game that ends in fireworks!!!

Gluten Free Pancake Recipe

In honor of National Pancake Day, I wanted to share my favorite gluten free pancake recipe.

While us non-gluten folks may not be able to share in the excitement of pancakes a'la IHOP, we can still enjoy the same treat, just from the comfort of our own homes. And, in all honesty, while dining out can be enjoyable, Crosby and I do breakfast so well that we prefer how we make it at home! Maybe it's because in this quest of gluten free living, we both cook more? But nonetheless, from this journey, we've begun to do more and more things well. :) From eggs and bacon, to French toast or pancakes, we LOVE how we do breakfast in the Shat house!!

Now, let me give you that recipe!

Gluten Free Pancakes (adapted from Gluten Free and Easy cookbook)

Ingredients:
-1/2 cup brown rice flour
-1/2 cup white rice flour
-1 teaspoon baking powder
-1/2 teaspoon xanthan gum
-1/4 teaspoon salt
-3 tablespoons light agave or honey
-2 tablespoons canola oil
-2 eggs
-1 cup milk
-1 tablespoon applesauce
-1/4 teaspoon pure vanilla extract
-1 cup blueberries or other fruit (optional)

*Note, I said "or" on certain ingredients because I've used both depending on what we had on hand in our home. Also, as often as I can, I try to use organic ingredients. Also, I know this seems like a lot of ingredients, but the combination really does make these tasty! I've tried different variations of pancakes (even using peanut flour, bleh!) but this is so far the best!

Directions:
In a bowl, stir together dry ingredients.
In a separate bowl, mix agave or honey, oil, eggs, milk, apple sauce and vanilla.
Stir wet ingredients into the dry.
Add blueberries, if desired.
Heat a nonstick skillet (I'm currently loving my ceramic nonstick pan!) on medium and spray it with a light coat of oil.
Using a 1/4 cup measuring cup, scoop batter onto pan and cook until bubbles appear on top. Turn and continue cooking, about 2 min.

Some of our favorite toppings are sliced strawberries, peaches, almond slivers, applesauce, peanut or almond butter, and of course, whipped cream! Mix and match toppings to your hearts content.

Serve with eggs and sausage for a yummy meal! Well...I guess there should be some veggies squeezed in there somewhere too?!?!! ;)

If you have a favorite way to make pancakes, please share!!! We love getting new ideas!

Quality Meat

Naturally raised meat...what's all the hype?

It's about our health people! Whether gluten free or not, the quality of the food we eat is über important!




So, here's a great article from our friends at Kettle Cuisine, that explains more about quality meat. Also, not to be biased or anything, but Crosby and I think the "good" stuff tastes better too!! ;-)


The Importance of Selecting Naturally Raised Proteins

If you walk into any Chipotle Mexican Grill (Have you seen their new commercial?) and check out their ingredient messaging, their commitment to naturally raised pork, beef and chicken is abundantly clear. If you walk into any Panera Bread and check out their salad offerings, you will see that all of the chicken used in their salads is all natural and antibiotic free. And when you purchase any (non-vegetarian) Kettle Cuisine soup, you can always expect naturally raised chicken or beef. So….why are all three of our companies committing to pay more (sometimes significantly more) for naturally raised proteins? I can assure you that it’s not just for added marketing hype.

There are many benefits associated with cooking with and eating naturally raised proteins. They taste better and more importantly they taste like they should. They are free of antibiotics that pose long term biological and environmental threats. They are free of growth hormones that pose questionable health risks. And, the animals are raised by humane standards and in a way that is truly sustainable.

For the rest of the article, and a picture of a fellow Armenian (I just get the name, but Crosby's 1/4!!), read more... http://blog.kettlecuisine.com/2012/02/the-importance-of-selecting-naturally-raised-proteins/

Gluten Free, Organic Cereal

Looking for a quality gluten free cereal to kick start your morning?

Breakfast is such an important part of our day, just ask any health expert, they'll tell you!

The problem often is, we're in a hurry in the morning and practically running out the door as we shove some sort of "food" product down our throats. An egg omelet would be most delicious on a Monday morning, but realistically we just don't have time. Especially in the winter, those warm flannel sheets are just too inviting to get out of! :-)

So, let me tell you some of the great breakfast finds I depend on.
-protein powder and milk
-granola and yogurt
-toast and peanut butter or cream cheese

Those three are pretty much my staples during the work week.

BUT...I've found something new that I (actually "we" as my hubby enjoyed it too) really liked.





Arrowhead Mills makes some quality, whole grain gluten free products! You can imagine my excitement at our local Super Walmart last week when I noticed an increase in Arrowhead Mills products! Organic and whole grain? Yes please!

This cereal did not disappoint. As Crosby (my hubby) said, "This tastes just like frosted flakes!" Yum! And yum! I added some sliced bananas and it made for a great, quick breakfast that definitely satisfied. Just a quick side note, a bowl of oatmeal tastes great to me, but it never satisfies (I'm hungry again in less than an hour!). So it was nice to see that after eating a bowl of this I was good for about 2 hours!

Here's some nutritional facts about this cereal:
4g protein
Only 5g sugar (yay!)
Organic
Whole grain (buckwheat and brown rice)
Low fat (1g)
All natural!

We definitely will be keeping this as a new staple in our pantry!

Is there another whole grain, gluten free breakfast you enjoy? Please share with us!

Happy President's Day (oh the joys of being a teacher...sorry love!)!

Gluten Free Valentines Gift

Looking for a last minute treat to make your sweet?!?! 

Here's a quick, easy, AND delicious way to say Happy Valentines Day to the one(s) you love. 

I hope mine look like this! :)

Homemade Peppermint Patties (naturally gluten free!)
*Note: this recipe is quite large and includes peppermint pieces crushed on top (a little more "Christmas-ish"), but you could easily omit the peppermint pieces and shape your patties into hearts! :)  I'll be following a recipe that yields less patties, so I'll try to get that to you later today.  BUT...I didn't want to wait until I was done to share this wonderful treat with all of you!

This recipe was taken from here.

Homemade Peppermint Patties
(adapted from Allrecipes)
yield: approximately 28 large (2½-inch) or 40 smaller (1½-inch) patties

• 1 cup of sweetened condensed milk
• 2 tsp peppermint extract
• 4–5 cups of confectionery sugar (I used a little under 5)
• 24 oz. of dark, high-quality chocolate (I used only 21 oz. and it was barely enough)
• a handful of soft peppermint candies, crushed

Combine the condensed milk and peppermint extract in a large mixing bowl. Beat in the confectionery sugar until the mixture is stiff and no longer sticky.
Form into balls and place on a wax paper-lined baking sheet. Flatten with the bottom of something smooth (like a glass).
Allow the patties to dry out at room temperature for about 2 hours. If they still feel a little soft after 2 hours, pop them in the fridge so they’ll stiffen up and be easier to dip in the chocolate.
To temper the chocolate:
Roughly chop chocolate, then place around a little bit less than 2/3 of it in the top pan of a double boiler. Stir occasionally with a silicon spatula until the chocolate has completely melted and reached 115°, then remove from heat.
Stir in the remaining chocolate, making sure all of it dissolves. Continue stirring until the temperature of the chocolate is between 91°–88°.
Dip patties in chocolate and place on wax paper. Immediately sprinkle the crushed peppermint candies on top.

The original patties

Give the candies about an hour to set, then dig in!

Rudi's Gluten Free GIVEAWAYS!!!!

That's right people, Rudi's is hosting giveaways ALL month long!!

Talk about an awesome opportunity to score some great products.  Besides getting an automatic $2 off their products, for liking them on Facebook, you can also win cookbooks, jams, a camera, and all sorts of stuff!

I'm just learning about this company (I live in little 'ol Bakersfield, so I'm sometimes a slow learner...), but I didn't want to wait until I was more familiar to let you in on their great deals!

Check out more below and don't forget to "like" them (& us!) on Facebook.
Rudi's: Rudi's Facebook
Us: Gfreegal Facebook

Rudi’s Gluten-Free Bakery to Help Consumers Taste the Good Life this February through the Gluten Freebies Giveaway

Fans of Rudi’s Gluten-Free Bakery on Facebook will get instant access to a $2 off coupon and the chance to win a variety of prizes that help celebrate a healthy and fulfilling gluten-free lifestyle

Boulder, Colo. – (Feb. 7, 2012) – Rudi’s Gluten-Free Bakery is on a mission to help those suffering from gluten-intolerance or celiac disease taste the good life through a 30 day Gluten Freebies Giveaway on Facebook.  Rudi’s Gluten-Free was founded on the idea that you don’t have to give anything up to go gluten-free – the company’s breads and baked goods look, taste and feel like the real thing – and is hosting this giveaway to share how delicious a gluten-free life can be.

“Now that at least one in 133 Americans has celiac disease, according to a study by Alessio Fasano in the Archives of Internal Medicine, we’re proud to show that even if you’re gluten-free you can enjoy food just like everyone else,” said Doug Radi, vice president of marketing for Rudi’s Organic Bakery. “Our 30 day giveaway gives new and old fans on our Facebook page the opportunity to win prizes that will spiff up their gluten-free cooking repertoire and put a little fun in their daily routine to help them live a happy, healthier, gluten-free life.”

Beginning on Feb. 7, fans can log onto the Rudi’s Gluten-Free Facebook page, “Like” the brand and receive a $2 off coupon. Additionally, by visiting the Giveaway tab on the Facebook page, consumers can enter weekly to win prizes given away each day, like Rudi’s Gluten-Free breads and baked goods, a Cuisinart toaster, Crofter’s Organic jams, a Kodak digital camera, and gluten-free cookbooks. 

Unlike many gluten-free breads and baked goods on the market, Rudi’s Gluten-Free products are free of artificial ingredients, preservatives and genetically modified organisms (GMOs). Plus, Rudi’s Gluten-Free’s products are soft and delicious, making life a little brighter for families that suffer from a gluten intolerance.

Rudi’s Gluten-Free products, including Original, Multigrain and Cinnamon Raisin Breads, Pizza Crust, Hamburger Buns and Hot Dog Rolls, are available nationally at natural foods stores and mainstream supermarkets. For more information and to find local availability, visit www.rudisglutenfree.com.

Who Really Shouldn't Eat Gluten?

Ever wonder about the differences between Celiac disease and gluten sensitivity? Or maybe you're wondering if YOU should go gluten free?

Check out this informative article from the Wall Street Journal!

New Guide to Who Really Shouldn't Eat Gluten

You've got abdominal pains, bloating, fatigue and foggy thinking. You feel worse after eating wheat or other foods with gluten, and better when you avoid them.

A report is calling for a new classification system for gluten-related disorders, including celiac disease; dermatitis herpetiformis; gluten ataxia; wheat allergy and gluten sensitivity. Melinda Beck has details on Lunch Break.
.Is it a wheat allergy, celiac disease or the power of suggestion, given all the buzz around gluten-free diets? Or might it be an ailment medicine doesn't officially recognize yet?

Aiming to clarify the situation, a group of 15 experts from seven countries is proposing a new classification system for the gluten-related disorders plaguing a growing number of people around the world for unknown reasons.

The proposal defines a spectrum of illnesses based on the kind of immune defenses people mount to gluten, from wheat allergies to autoimmune responses, such as celiac disease, in which the body mistakenly attacks its own tissue.

for more...read on here.

Gluten Free Travel in France

Where was this when we went on our honeymoon to Paris in July 2010???  Who knows, it could have been written already and I just didn't find it...I couldn't find a date on the article.

Anywho, this article was published on USA Today and it gives some very helpful information on travel to France.  The main thing I was impressed about is the "Association Francaise des Intolerants au Gluten."  It's the French Association of the gluten-intolerant and there's loads of information for how to navigata France gluten free.  If only I spoke French?  However,  it looks like you can print off certain lists to take with you that will make your travels easier.  Why?  Because French people do speak French, so restaurants and grocery stores will be able to use your list to help feed you! :)

Also, restaurant cards from Celiac Travel were super helpful for our honeymoon! 
Restaurant cards in French!  I would show these to restaurant servers/owners when entering their restaurant or cafe and they could tell me real quick whether or not I could eat there.  Haha...many times I was quickly told, "No...no...no" and shooed out of the establishment! Love it!  Hey, at least they cared enough to not let me get sick! :)

So, here's the great article that I had mentioned earlier.

Gluten-free Food in France

by Virginia Franco, Demand Media
article found here, at USA Today.

Managing celiac disease or any other condition that requires a restricted gluten-free diet is challenging even from the comfort from home. Travelling to a foreign destination can make it even more so. Fortunately, with some proper planning and advanced knowledge, managing celiac disease in France, the the land of patisserie (pastry) and pain (bread), does not have to be "pain"-ful. With a little knowledge about gluten-free French foods and terminology, your travels through France should be pain-free.

Association Francaise des Intolerants au Gluten

The Association Francaise des Intolerants au Gluten translates to the French Association of the gluten-intolerant. If you can read French, you will find a lot of information on their website that will help you navigate the country gluten-free. If you don't, print out their list of "produits génériques autorisés/interdits" or "list of acceptable and forbidden foods" and bring it with you whenever you are at a restaurant, a bakery or even a grocery store. The "inderdits" are the forbidden foods. The list is incredibly detailed, and includes gluten-free product lines and distributors, as well as detailed information such as particular types of regional sausages that are gluten-free. Association Francaise des Intolerants au Gluten http://www.afdiag.fr/

Bio Stores

The term "bio" means organic in France, and "magasin bio" means a health food store. Larger “bio” stores carry greater selections of gluten-free products including muesli, cereals, muffins, small cakes and cookies, although even smaller "bio" stores have an impressive array of gluten-free products. There are literally hundreds of "bio" stores throughout the country, so your best bet is to ask for a bio store with foods that are "sans gluten" or gluten-free.

Aux Biscuits d’Antoine

This bakery prides itself on its line of gluten-free products. Aux Biscuits d'Antoine's biscuits, crackers and cookies are carried in many "bio" or health food stores. Aux Biscuits d'Antoine 5 Petite Rue 89310 ETIVEY - FRANCE (33) 03 86 55 71 73 biscuits-antoine.com

Gluten Free iPhone/iPad Apps For Restaurants

Now we've all been stuck in that rut of being tired and not wanting to make anything to eat, and when the thought comes of "where do we want to eat tonight," our minds start to run.

There are plenty of applications for your phone that you can use to help with this decision making.

Now I have to admit these apps aren't the best looking apps visually, but do you really want all the bells and whistles screaming at you while you're trying to find something that's going to fill your belly?

The way I see it, especially as a man, show me what the restaurant has and how to get there. (Do we really need anything else?)

So the first one is called
FIND ME GLUTEN FREE

Find Me Gluten Free is a gluten free restaurant finder. Easily find gluten free friendly restaurants, bakeries, cafes, grocery stores and more! Businesses are tagged with special gluten free features that they offer, such as pizza, pasta, bread, and dedicated gluten free facility. Search your current location or a specific address. View menus, call, or get directions for each business. View others' ratings and reviews and submit your own. Also, now share pictures of your gluten-free food! We're constantly adding businesses, so share your favorites with others. Also, easily view national chain restaurant gluten free menus. Happy gluten free dining!

I'll be updating this page over the next couple of days finding some amazing applications that you can use to help your gluten free dining experience.

New England Clam Chowder - Kettle Cuisine

I'm such a wuss! I have to start with that so that the rest of this post makes sense.

I'm trying the New England Clam Chowder from Kettle Cuisine for lunch today and I'm scared...haha, I guess not scared, just nervous.

I feel like a kid...what if I don't like it? Which brings me back to my wuss status. I don't care for funky, chewy food (just ask about mussels in London during our honeymoon...they just got pushed around on our plates!).

So here I sit, faced with clam chowder. I do have to say though, it smells really good!

My first bite was safe with just potatoes and broth (would you call it broth?) and it was tasty!!! Creamy, peppery, giant potato chunks, yum! I'm quite impressed. As the flavor lingers in my mouth I find myself wanting another bite. And another.

Which brings me to the clams! Ahh...what will I find?!? Surprisingly, the yummy flavor continues! Wow! Pretty stinking' good, even with the clams chewiness. But I will say they are quite chewy in that funky seafood way. However, I find that as I eat, if I just don't think about it, they're fine! I'm afraid though that if I focus on the chewiness too much it might not be good!

And with that...let me end this post and continue to enjoy my chowder!

One quick note...if you enjoy seafood, I'm sure you will not just like, but love this soup!! I imagine in a gluten free bread bowl would be quite scrumptious!

Rallye Balm - Red Apple Lipstick

Ready to moisturize your lips?

Rachel sporting the amazing Rallye Balm
Buy Here

Red Apple Lipstick is coming out with a new LIP BALM!  Ohh yeah...be prepared to meet Rallye Balm!

I got a sneak peak at this stuff and it does the trick.  I've been using it for a few weeks now and I'm definitely enjoying it.  I find myself reaching for it more often than I would have expected.  If you click on the picture below, you'll see that my lips look a bit shiny...that's cause they're happy and moisturized!  Ok, maybe that's a bit lame, but I did look into what makes up this new lip balm to find out why my lips are enjoying it so much.

Here's the deal. 

Red Apple Lipstick Rallye Balm

Rallye Balm is: (According To RAL)

• Super Moisturizing
• Contains SPF 8 (Yay!)
• Contains Aloe!
• Doesn't smell funky
• Gluten Free
• Allergen Free
• Paraben Free
• Vegan
• Animal Cruelty Free

Definitely a product worth trying (just look at my face, ha!)!

***It's ON SALE NOW!!!!!!!

Click Here To Purchase Rallye Balm

Gluten Free Goes Mainstream

I came across this article today and thought you might find it of interest. 

It's directed to restaurant owners, but has some insightful stats and information regarding our lovely gluten free diet.  The title pretty much sums it up...we're mainstream and getting more headway with restaurants and grocery stores every day! 

To quote my hubby, "Hallar!" :)

• Gluten free goes mainstream

  Tags: Business Strategy and Profitability, Food & Beverage, Health & Nutrition, Trends / Statistics
  December 26, 2011

By Cari Price, Corporate Development Chef, Food IQ

Recently, eating gluten-free has grown significantly in awareness and practice in the United States. Ten years ago most of us didn’t know what the diet encompassed let alone name the genetic digestive disorder behind it — celiac disease. Although awareness has grown rather quickly, the occurrence of American’s with celiac disease has only doubled every 15 years since 1974, according to a recent USA Today article.

So why have sales of gluten-free products increased 16 percent in 2010 alone, based on Nielsen Company data? And why does gluten-free rank the No. 1 nutritional claim related to specialized diets on restaurant menus tracked by Mintel Menu Insights?

Awareness of gluten-free is obvious when you consider the expansion in availability and significant sales growth of gluten-free products. And gluten-free menu claims have grown a whopping 114 percent over the last three years. This leads us to believe that consumers beyond those diagnosed with celiac disease are eating gluten-free.

When it comes to menu development around specialty diets such as gluten-free, our industry’s biggest concern is longevity. Is this diet just another fad or is it a growing consumer need? There is a lot of discovery to be done surrounding consumer expectations as well as the best replacements for gluten-containing ingredients, and these processes can be expensive. Additionally, employee education and training is key to preventing cross-contamination with gluten, which is of the utmost importance when dealing with food allergies. Is the gluten-free diet just a “flash in the pan” like the low-carb diet and countless others that have surfaced in recent years? Or does it have sustainability in America?

• To read the rest...read here, Gluten Free Goes Mainstream.

Gluten Free Labeling-How to Sift Through the Mess

Here's another great, informative article from Better Nutrition's magazine.  The more I read the magazine, the better I am loving it.  It's full of useful information that can help you lead your life towards, you guessed it, better nutrition! 

This article deals with guidelines on gluten free labeling and how to sift through the insanity that is food product labels!  I promise, this article will help you and it does get better (just like anything, going gluten free is a learning process, but your health is SO worth it!). 

Also, there's an added bonus of a recipe at the end of this article!  Banana walnut pancakes!  I haven't tried them, but ohh they sound yummy!!

Label Lore

By Melissa Diane Smith

Sure, the package says gluten free, but what does that really mean?

Today, more foods than ever are being labeled “gluten-free.” But did you know that there’s no official definition of “gluten-free” approved by the US Food and Drug Administration (FDA)? At least not yet.

The FDA is expected to issue final guidelines on gluten-free labeling later this year. That’s a welcome development, but it’s not the end. You might think that it will make it easier for us to pick foods that are completely devoid of gluten. Unfortunately, it's a little more complicated than that. For the sake of your health, it’s important to understand the issues behind the label.

Setting the Bar

In January 2007, the FDA proposed a rule for gluten-free labeling—foods can be marketed as gluten-free if they contain less than 20 parts per million (ppm) gluten. After four years of inactivity, the FDA reopened a 60-day comment period in autumn 2011 to get feedback on the guidelines.

Hundreds of people wrote in. Some urged the FDA to revise the 20 ppm standard to as low as 5 ppm. Even one of the FDA’s own reports noted that some people with celiac disease can have adverse effects from ingesting much lower amounts than 20 ppm.

Unfortunately, there is limited research and much uncer

tainty about the threshold of gluten toxicity. And the FDA’s final labeling decision isn’t going to change that, no matter what standard the agency chooses.

On the Lookout

So if you think that you’re especially sensitive to gluten, what should you do? Here are some guidelines:

• Look for products certified by celiac organizations. The Celiac Sprue Association, the National Foundation for Celiac Awareness/Quality Assurance International, and the Gluten Intolerance Group certify foods that test below 5 or 10 ppm—much stricter standards than the FDA's. For details, see www.csaceliacs.info; www.qai-inc.com; www.gfco.org; and www.celiaccentral.org.
• Understand that “gluten-free” doesn’t mean eat with abandon. Though most manufacturers are adhering to the FDA’s proposed guidelines, that still means that foods labeled “gluten-free” could contain up to 20 ppm gluten. If sensitive people eat several such foods throughout the day, the cumulative effect could be too much for them and make them sick.
  To err on the side of caution, limit gluten-free packaged foods, and pick and choose the ones you buy carefully.
• Watch out for gluten-free grains, seeds, and flours. A study published in the Journal of the American Dietetic Association found that nine out of 22 inherently gluten-free products, such as corn and millet, contained mean levels of gluten from 8.5—2,925 ppm. And 32 percent of naturally gluten-free grains and flours contained gluten in amounts greater than 20 ppm. Given these findings, the article concluded that “gluten contamination of inherently gluten-free grains, seeds, and flours is a legitimate concern.” To protect yourself, look for products that are processed in dedicated gluten-free facilities and batch tested for gluten.
• Focus your diet on fresh fruits and vegetables and unprocessed meat and fish. These naturally gluten-free foods are the best ways to completely avoid unwanted gluten.Melissa Diane Smith, a nutritionist who specializes in personalizing the gluten-free diet, offers long-distance telephone counseling and coaching services to clients internationally. She is the author of Going Against the Grain and Gluten Free Throughout the Year: A Two-Year, Month-to-Month Guide for Healthy Eating. To learn about her online Going Against the Grain Group or her free newsletter, visit againstthegrainnutrition.com. For info about her books and her long-distance consultations and nutrition coaching programs, visit melissadianesmith.com.

Banana Walnut PancakesMakes 10 Pancakes
On a cold weekend morning, warm yourself up with these hearty, grain-free, sugar-free pancakes. Serve plain; with extra walnuts and mashed bananas; or with organic butter, a dab of pure maple syrup, and cinnamon. Add gluten-free pork or turkey sausage to the meal to make a brunch.

Ingredients

2 large organic eggs

½ organic banana

½ cup unsweetened almond milk or unsweetened coconut milk

1½ tsp. gluten-free vanilla extract or vanilla flavor

1½ cups blanched almond flour

1½ tsp. arrowroot powder

½ tsp. unrefined sea salt

½ tsp. baking soda

½ tsp. ground cinnamon

½ cup chopped walnuts

Organic extra virgin coconut oil

1. Mix eggs, banana, almond milk, and vanilla together in medium bowl. In separate bowl, mix almond flour, arrowroot, salt, baking soda, and cinnamon. Combine dry ingredients with wet. Finely mince walnuts, and mix them into batter.
2. Heat coconut oil in large skillet over medium-low heat. Drop slightly less than ¼ cup batter into pan, and spread batter slightly for each pancake. Flip pancakes when bottoms have browned, about 3—4 minutes, and cook 1—2 minutes more, until desired doneness. Add more oil to pan, and repeat with remaining batter.

PER SERVING: 172 cal; 6g pro; 15g total fat (3g sat fat); 7g carb; 37mg chol; 169mg sod; 2g fiber; 2g sugars

* Recipe reprinted from the Going Against the Grain Group, 2011.

---

Kettle Cuisine Gluten Free Soup

Monday have you singing the blues?  You're tired...it's cold...I know. :)



SOUPS, CHILIS & CHOWDERS

 
Well, sing no more because Kettle Cuisine is here to the rescue!  Their soups are designed for people like YOU (and me...it's tasty!). 

Here's why.  You're headed to work and you didn't have time to prepare lunch the day before.  Sound familiar?  Stock your freezer with these soups and you'll be set.  They'll provide you with a warm, cuddly meal that's also nutritious. 

I don't know about you, but I love a nice warm, fuzzy meal in the winter.  It just hits the spot, you know.  But, so often the problem with soup is that it's not filling and leaves you not just wanting, but needing more.

That's where Kettle Cuisine comes in.  Pop one of their soups in the microwave and be prepared to curl up in your office chair with a great meal that's satisfying.  Now, I do need to add, that depending on how much you eat, you may need to pair the soup with something else to fill you up (I've eaten them alone at lunch and been fine, but you may be different...).

Today's post highlights the Roasted Vegetable Soup and Chicken Chili with White Beans.  These were the first soups I tried from Kettle Cuisine.  I was so impressed eating them.  Kinda like my husband's review of Contes Pasta on Saturday, these soups tasted nothing like what you'd expect from a frozen meal. 


The flavors were rich and you could distinguish different ingredients in each soup.  You know what I mean, so many soups can be just a big glop of "stuff!"

Roasted Vegetable Soup w/ Quesadilla (homemade)

I started with trying the Roasted Veggies Soup with a quesadilla for dinner and OH MAN!  It was delicious and I was full.  This soup is packed full of chunky veggies and spices.  Best of all, it's gluten free, dairy free and vegetarian!  The creators of Kettle Cuisine, definitely worked hard to cater to each of our dietary needs.  And to make something that's tasty, wow! 

I mean, it might sound silly, but this soup really was amazing.  I couldn't get over how homemade it tasted.  Seriously, I've tried many different gluten free frozen meals (remember, I'm a teacher so we don't exactly get a real "lunch" break!) and most don't taste that good.  I was impressed to find something that I'd be excited to just pop in the microwave and eat!  After trying this soup I can honestly say that I will be keeping our freezer stocked with Kettle Cuisine. 

To quote their website, "Our Roasted Vegetable Soup begins with a bounty of farm fresh vegetables perfectly roasted for optimum flavor and texture, lightly pureed, and seasoned with our own hand-blended spices. Then it’s finished with extra virgin olive oil to further complement the diversity of its flavors."

To highlight another soup very quickly, let me tell you about the Chicken Chili with White Beans.  Man!  Spicy and rich, this stuff hit the spot.  I tried this on one of those grab something out of the freezer and run to work days and I was impressed.  The chicken tasted like real meat and the flavor was intense.  I've never tasted a chili quite like this.  I noticed the ingredients listed cocoa powder...I wonder if that was the key to the unique, delicious taste?  The spice was definitely apparent, but it wasn't too overwhelming.  Another great thing I loved was that it was creamy, but not heavy!  In my opinion, this is definitely a soup you can eat alone and be filled. 

Chicken Chili and White Beans

One note...this soup is gluten free, but not dairy free.  But, if dairy isn't an issue, then enjoy!  To quote Kettle Cuisine again, "Our made-from-scratch chicken stock is the foundation for this satisfying chili that’s loaded with all natural chicken, hearty white beans and finished with sour cream and fresh cilantro."  Yum!

One last note.  All Kettle Cuisine soups are gluten free, but you'll need to peruse their selection to see what's dairy free, vegetarian or low fat.  Each is clearly labeled and the site is very easy to navigate!

Gluten Free Stuffed Shells With Marinara Sauce

So I love Italian food. I'd have to say that if I could eat one type of meal over and over again it'd be either Italian or Mexican, though when it really comes down to it, it's the same thing.

Meat and cheese wrapped up in something with some type of sauce. (Scroll to the bottom if you want to see a great bit about Mexican food by Jim Gaffigan)

So Rachel got a shipment from Conte's Pasta Company yesterday and boy was she excited!

She told me I could try one and I got the Stuffed Shells with Marinara Sauce.

The instructions on the back said to cook for about 5 minutes on high. If you have a dinosaur microwave or even a newer one I would not recommend doing this.

I put mine in for about 4 min 15sec and it came out perfect. So like anything microwaved, just know how powerful your nuker is!


I'm always hesitant when it comes to eating anything labeled "Gluten Free." Typically the pasta is a bit weird and the sauce is just awkward compared to the "normal" food I get to eat.

So with my first bite I was a bit worried.

But OHHH man, I seriously felt like I was eating a meal prepared at a restaurant. Every bite kept getting better and better.

Now, I love food and love to eat so I was a bit concerned when I only saw three shells in the container.

But it was more than filling.

Order these bad boys if you love Italian food like we do!

Here's the funny comedy bit by Jim Gaffigan that I can't get out of my head when it comes to Mexican food.

Jokes.com
Jim Gaffigan - Bottled Water
comedians.comedycentral.com
Jim Gaffigan Coemdians Stand-Up

Red Apple Lipstick - Food Free Friday!

Today features an AMAZING product, Red Apple Lipstick!

(More pictures to come)

Seriously...amazing!

I was blessed with the opportunity to try Red Apple Lipstick's products and MAN was I impressed. They are a company dedicated to providing their customers with quality products.

All lipsticks and glosses are:

• Gluten Free
• Paraben Free
• Allergen Free
• Vitamin E Enriched
• Mineral Based
• AhhMAZING!

I can't say enough good things about these products. I've never been much of a lipstick person, but after starting my career as a teacher I tried to start wearing it (I've been mistaken as a student more times than I can count, so I've tried A LOT of things!). I was hopeful that doing certain things, such as wearing lipstick, would help me to look the role of an "adult!" Ha! Here I stand, almost 30, and if I sat in a student desk I would still blend in. :)

Ok, back to the lipstick debacle.

What I often found with lipstick was some odd tasting stuff on my lips that wore off before I made it to lunch. Now I have found some pretty good products over the last 8 years, but after going gluten free I was back to square one...searching all over again.

I'd pretty much become content with lipgloss and two lipsticks that were "supposedly" gluten free. But, after awhile I realized I couldn't be content with "supposed." Now, what I mean by that are finding products that don't directly contain any gluten. But, what about the other products? What about the assembly line? What about...??? There were so many unknown factors.

It just clicked for me that if I was going above and beyond to insure I was not eating anything with gluten I needed to be just as careful with products that I could accidentally ingest. Lipstick quickly soared to the top of the list and I began my search.

Click Picture To Enlarge
Secrets By Red Apple Lipstick

That's where Red Apple Lipstick comes in. I was introduced to their brand a month or so ago and I think I would now be considered an advocate. I am telling everyone about these products (I've even told some students!). I was so impressed by what I found in their lipsticks and glosses.

They're intensely moisturizing. It feels like I put on chapstick everytime I use the lipstick. It kinda tastes like it too with a nice vanilla-ish flavor. Wow! Even before going gluten free I don't think I've used a lipstick that seemed so similar to chapstick. I loved the feel.

They're long lasting. I'll put my lipstick on in the morning before school and it's still there a few hours later! Love that!

They have great customer service. Check out their site. There's some pretty cool offers like a lipstick exchange program and 100% money back guarantee.


One last thing...IF you buy a lipstick and send them a picture of you wearing the fabulous stuff, they'll send you a free tube of another color! Two for the price of one! OHH YEAH!!!!

Click on the image to the left to check out their products and tell us what you think! I'm anxious to hear what others think and what you've tried!

Udi's Gluten Free Competition

Here's the full video... I'm going to go back and actually color correct and fix the audio so that it looks better. We had only a few hours to shoot and edit the film so we did the best with the time we had.

Here's an extended clip from the video (this is the raw file... so no color or audio correction)

So I've been really slacking with doing my part of updating this blog. Granted, Rachel has all the free time in the world, while I'm stuck actually working. (hahaha, I guess in my book, teachers don't work... and managing editors spend all of their time working hhahahaha...)

Anywho...

So we've been super busy the last week shooting a 2 minute spot for a Udi's Gluten Free Competition, titled "Udi's New Year, New You."

After we came up with our idea for the spot, we pulled together some great friends of ours to help out and get the piece shot within the last week.

I'm now spending the remaining time editing and putting the spot together. I'm not saying what it is, but we'll put the final product up soon.

Have a great day everyone!

I'm really not that good at taking pictures while I'm working, so here's a little BTS of what I'm doing.

We went to Santa Barbara for the weekend and ran down to the beach and I was able to get her right before the sun went down

Here's one of the opening shots... Rachel was getting her makeup on, so I just snapped a quick shot of our simple setup... Man I love my job :)

My great friend Jared helped us with probably the funniest scene of the piece. And Rachel's wonderful friend Cassie came in at the last moment and really gave us everything we needed.

And everyone needs color correcting... Shhhhh don't tell Rachel, she thinks I was "rendering" her image... hahaha I love you wife!

Here's a hilarious shot of Jared, Jesse and John talking about their "problems..." and catching someone off screen...

Easy Gluten Free Peanut Butter Cookies

This post has been promised since making these cookies for a Christmas party and is LONG overdue!  My apologies.

But, it's FINALLY here!! 

The best part about this recipe is that it's naturally gluten free and you likely already have the ingredients in your house.  Just thinking about these scruptious babies makes me want to go home and whip up a batch!  Did I mention you'll be done in less than an hour (from start to finish!)?  No joke!
Enjoy!

Simple, Naturally Gluten Free Cookies
*adapted from Real Simple Magazine (December 2011)

Ingredients

• 2 cups creamy peanut butter
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons baking soda
• 1/2 teaspoon kosher salt

Directions

1. Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, mix together the peanut butter, sugars, eggs, baking soda, and salt until smooth.
2. Shape the dough into balls (about 1 heaping tablespoon each) and place 2 inches apart on the prepared baking sheets. Using the tines of a fork, flatten each ball, creating a crisscross pattern.
3. Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes (the cookies will deflate as they cool). Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

Going Gluten Free-The Facts

I remember when I first began to wonder if I was allergic to gluten.  I had been so sick for quite a few months (possibly unknowingly sick for years) and I just couldn't put my finger on what was wrong with me.  After attributing my ailments to many different possibilities (but to no avail) I came across Celiac Disease.  Let me rephrase that, my wonderful mother came across Celiac Disease, so I started trying the gluten free diet. 

I need to stop for a moment and encourage (kinda more demand here!) that you get the proper testing before attempting a gluten free diet.  I've said before that my doctor at the time I self-diagnosed (I later got the biopsy for confirmation) was without much knowledge regarding a gluten allergy.  Had I known then what I know now I would have asked for the proper testing.  So please, make your first step and ASK to get the blood test and biopsy before attempting to go gluten free. 

Now back to the beginning of my gluten free journey.  I was at SUCH a loss as far as knowledge and understanding of this new diet (as many of you are) and it just seemed so unbelievably overwhelming that I didn't know where to begin.

If this sounds like any of you, keep reading! 

I found a wonderful article from Better Nutrition magazine that covers some pressing questions about going gluten free, what it is, and what to expect. 

The article was written by Melissa Diane Smith, a nutritionist and author who specializes in personalizing the gluten-free diet!  Love it...hopefully I can meet her one day and pick her brain! (Don't worry, if this happens I'll report back what I learned to all of you!). 

So here's the Q & A she provided.  Info taken from Better Nutrition's website.

Just The Facts

Melissa Diane Smith

Answers to your most pressing questions about gluten

We're a few years into the “gluten-free” revolution in this country, yet many people still don't understand the basics about celiac disease, gluten sensitivity, and the ins and outs of going gluten free.

To give us the answers, we posed commonly asked gluten-related questions to columnist Melissa Diane Smith—a leading nutritionist and author of Going Against the Grain and Gluten Free Throughout the Year—who has been counseling people on the gluten-free diet for more than 10 years.

Q. What’s the best way to know if someone should eat gluten free?

A. The first step is to get a blood test that measures levels of antibodies associated with celiac disease. If that test comes out positive, you have your answer, and you should schedule follow-up tests to learn more about your condition.

Far too often, however, the blood test comes out negative, and doctors mistakenly tell people that they can keep eating gluten. But recent research clearly shows that people can be sensitive to gluten without having full-blown celiac disease. This sensitivity causes uncomfortable symptoms and affects six or seven times the number of people who have celiac disease—and likely more than that. The best test that we currently have for gluten sensitivity is a simple gluten elimination diet. If your symptoms improve after two or three months of not eating gluten, it's best to continue on a more permanent gluten-free diet.

Q. What is the difference between celiac disease and non-celiac gluten sensitivity?

A. Celiac disease is an autoimmune condition in which the immune system attacks both gluten and the small intestine, causing internal damage. Non-celiac gluten sensitivity can cause similar symptoms, but it's not an autoimmune issue, so it doesn't lead to the gut damage that characterizes celiac disease. Symptoms can run the gamut from expected gastrointestinal issues to problems such as anemia, bone disease, depression, fatigue, migraines, and so on.

In either condition, the immune system, our defense against “invaders,” reacts to gluten. With celiac disease, the adaptive immune system also reacts, setting off the autoimmune process.

Q. What are the biggest mistakes people make eating gluten and not realizing it?

A. The biggest mistakes are based on misconceptions—for example, thinking spelt, kamut, or regular commercial oats are free of gluten. They aren't. Spelt and kamut are close wheat relatives that both contain gluten, and most oats in this country contain gluten due to cross-contamination from being stored, shipped, or processed in places where wheat is also present.

To completely avoid gluten, seek out certified gluten-free oats. Be aware, though, that while some people with celiac disease don't have any problems with gluten-free oats, others experience more frequent diarrhea or severe constipation.

Q. Are there any health problems that people run into by going gluten free?

A. Yes. The biggest problem by far is gaining unwanted, unhealthy weight. The unhealthy weight in turn leads to other health problems.

There’s a perception that gluten-free always equals healthy. It doesn’t, especially if you eat processed gluten-free foods loaded with refined sweeteners, flours, and oils—low-nutrient, high-calorie ingredients—or genetically modified foods such as non-organic corn or soy.

In my latest book Gluten Free Throughout the Year, I explain that for all the good a gluten-free diet can do, it can do just as much harm if you go about it the wrong way, which many people do without realizing it. You can easily correct the problemby emphasizing fresh vegetables and fruits in your diet and being more selective about the packaged gluten-free foods that you buy.