Goodie Goodie Gluten-Free®

**found in June 2011 Shape Magazine If you buy buttermilk only when you're planning a pancake breakfast, you could be missing out on a bevy of health perks.  Besides being a good source of calcium and B vitamins, it's also chock-full of probiotics, "good" bacteria that may help prevent everything from tooth decay to yeast infections.  Use the low fat version in cakes, salad dressings, and pureed-vegetable soups to add a creamy texture and tangy taste for just 98 calories and 2 grams of fat per cup. My mom always makes her chocolate loaf cake with part buttermilk, and it is SOOOOOOOOOO GOOD! Enjoy! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/ 

**found in Shape Magazine, June 2011 Did you know that Dairy is an excellent source of calcium-one glass of nonfat mill contains 299 milligrams (mg), a third of your daily dose-but it's not the only one.  Think outside the carton with these suprising options. Tofu Choose a block made with calcium sulfate (a curdling agent) and you'll get 431mg per quarter cup. Orange Juice A 8-ounce glass of calcium-fortified OJ boasts 350mg and fulfills 120 percent of your daily vitamin C requirement. Sardines This sustainable fish packs 351mg per can, much of which is found in the soft (and completely edible!) bones. Collards You'll find nearly 270mg in 1 cup of cooked greens, plus 7 grams of filling fiber.  Boil until tender, then saute in olive oil. Enjoy! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

The Memorial Day weekend Recipe Spectacular continues!  I hope everyone is enjoying this heat!  Stay cool!! Famous Chef Pete Evans uses green mango-which is firm and a little crunchy-for the fresh bright salad that accompanies the salmon fillets. 1 tsp. finely grated lime zest 3 tbsp. fresh lime juice 2 tbsp. unseasoned rice vinegar 1 tbsp. light brown sugar 1 tbsp GF soy sauce (Make sure it is gluten-free)! 1/4 cup vegetable oil, plus more for brushing Salt and freshly ground Pepper 1 large unripe mango 1 1/4 pounds, peeled and very thinly sliced 1/2 seedless cucumber, thinly sliced 1/4 cup chopped cilantro 2 tbsp. chopped Mint 2 tbsp. sesame seeds (recipe calls for roasted, but sometimes there is hidden gluten in roasted) Four 7-ounce salmon fillets with skin 1.  In a large bowl, whisk the lime zest and lime juice with the rice vinegar, brown sugar and gf soy sauce.  Whisk in the 1/4 cup of vegetable oil and season with salt and pepper.  Ad

***found in Kitchen Secrets 2 cups diced seeded plum tomatoes 1 1/2 cups diced peeled mango 1/2 cup onion 1/2 cup chopped fresh cilantro 2 tbsp. fresh lime juice 1 tbsp. cider vinegar 1 tsp. salt, divided 1 tsp. black pepper, divided 2 garlic cloves, minced 4 (6-0z) halibut fillets 1 tbsp. olive oil 1.  Prepare grill 2. Combine the first 6 ingredients in a medium bowl.  Stir in 1/2 tsp. salt, 1/2 tsp. black pepper and garlic. 3. Rub halibut with oil; sprinkle with remaining 1/2 tsp. salt and 1/2 tsp. pepper.  Place fish on grill rack, and grill 3 minutes on each side or until the fish flakes easily when tested with a fork or until desired degree of doneness. 4.  Serve with mango salsa. Yield: 4 servings.  (serving size: 1 fillet and 3/4 cup salsa) calories: 295

** found in FoodAndWine.com Magazine.  Date unknown. 10 servings 1/4 cup plus 1 tbsp. extra-virgin olive oil 2 cups quinoa, rinsed and drained 2 cups fresh orange juice 2 cups water kosher salt 1 large red bell pepper 1 large yellow bell pepper 1/2 cup pine nuts 1 tbsp. cider vinegar 1 medium cucumber-peeled, halved, seeded and finely diced 1 large beefsteak tomato, seeded and finely diced 1/4 finely chopped basil 1/4 cup finely chopped mint Freshly ground black pepper 1.  In a medium saucepan, heat the 1 tablespoon of olive oil.  Add the quinoa and cook over moderately high heat, stirring, until lightly browned, about 4 minutes.  Add the orange juice, water and a generous pinch of salt and bring to a boil.  cover and cook over low heat until the liquid is absorbed, about 15 minutes.  Fluff the quinoa with a fork and spread on a baking sheet to cool. 2.  Meanwhile, roast the red and yellow peppers directly over a gas flame or under the broide

**found from an old magazine tear.  No date and magazine name ripped out. 6 Servings 1 cup quinoa 1 cup Camargue red rice (can be found at specialty food and health stores, Brown Rice is an excellent sub) 1/4 cup extra virgin olive oil 1 medium onion, thinly sliced Salt and freshly ground pepper 1/3 cup fresh orange juice 1 1/2 tsp. finely grated orange zest 1 tbsp. fresh lemon juice 1 garlic clove, minced 1/2 cup dried apricots, cut into 1/3 inch dice 1/2 cup pistachios, chopped (recipe calls for roasted, but most often roasted has hidden gluten) 4 scallions, thinly sliced 2 cups baby arugula leaves 1.  Bring 2 medium saucepans of salted water to a boil.  Add the quinoa to 1 saucepan and the red rice to the other.  Cover and simmer over moderate heat until tender, about 12 minutes for the quinoa and 35 minutes for the rice.  Drain the grains and spread them out on baking sheets to cool. 2.  In a medium skillet, heat 1 tbsp. of the olive oil.  

**found in The Best Of Cooking Light Kebabs: 3/4 cup plain yogurt-low fat or fat free, try Greek yogurt Fage 1 tbsp. grated peeled fresh ginger 2 tsp. ground coriander 2 tsp. paprika 1 tsp. ground cumin 1/4 tsp. ground cardamom 1/4 tsp. ground turmeric 1/4 tsp. ground cinnamon 1/4 tsp. ground cloves 3 garlic cloves, minced 2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks 1 medium red onion, cut into 1-inch chunks (about 8 oz.) 1 large red bell pepper, cut into 1-inch chunks 1 medium zucchini, cut into 1-inch chunks (about 8 oz.) Cooking Spray-try PAM 1/2 tsp. salt 1/2 tsp freshly ground black pepper Raita: 1/2 cup plain low fat yogurt 1/3 cup diced seeded tomato 1/4 cup grated seeded peeled cucumber, squeezed dry 1/4 cup reduced-fat sour cream 1 tbsp. minced seeded jalapeno pepper 1 1/2 tsp. chopped fresh cilantro 1/4 ground cumin 1/4 tsp. salt 1.  To prepare kebabs, combine first 12 ingredients in a larg

***found in Country Living August 2005 Fresh Lemonade: To prepare a 2-quart pitcher, mix 2 cups of lemon juice with 6 cups of water and 1 cup of superfine sugar.  Fill with ice.  For best results, use fresh-squeezed lemons.  Tip: About 6 medium lemons produce about 1 cup of juice. P.S. Lemonade served in a full-bottomed pitcher easily accommodates a pretty garnish.  Make the garnish tasty, too, using fruit flavored ice cubes.  Cut up the fruit of a honeydew melon into 1-inch pieces, puree in a food processor, strain, and freeze in ice cube trays overnight.  Try pureed watermelon, cantaloupe, kiwi and mango also! Pink Lemonade: Stir 2 tbsp. of grape juice into 2 quarts of fresh lemonade (recipe above), for just the right shade of pale pink.  Chill and serve. Limeade: Combine 1 1/2 cups of fresh lime juice and 1/2 cup of lemon juice with 6 cups of water and 1 cup superfine sugar.  Serve over ice in a glass with a sugared rim and garnish with a lime wedge. xoxo Enjoy! Ju

**found in the September 2010 issue of Bon Appetit Cutting the melon into pieces but leaving it on the rind gives this appetizer a modern look-and makes it easy to eat. 2 tbsp. Cider vinegar 6 tbsp. extra-virgin olive oil (preferably Spanish) Fine sea salt 1 cantaloupe, quartered, seeded 1 1/2 pound very thinly sliced jamon Serrano or prosciutto, each slice cut lengthwise in half, then into 1-inch-long pieces Finely chopped fresh chives 1. Pour vinegar into small bowl.  Gradually whisk in olive oil.  Season dressing to taste with sea salt.   Do Ahead : Can be made 1 day ahead.  Cover and refrigerate.  Re-whisk dressing before using. 2.  Using long sharp knife, cut each melon quarter into 4 long wedges.  Partially cut melon on each wedge into 4 or 5 sections.  (do not cut through peel).   Do Ahead .  Can be made 2 hours ahead.  Wrap and chill. 3.  Slide jamon slice into each cut in melon wedges.  Arrange melon on large platter.  Drizzle with dressing; spr

**found in September 2010 issue of Bon Appetit  8 Servings.  Cava, the Spanish sparkling wine, gives the sangria an effervescent kick.   4 cups diced assorted fresh fruit  (such as strawberries, peaches and grapes) 2 small oranges, thinly sliced, seeded. 1/4 cup brandy 1/2 cup peach liquor 1/2 cup white grape juice 4 small fresh mint sprigs 2 750-ml bottles chilled Cava or other sparkling white wine. Combine diced fruit, sliced oranges, brandy liqueur, grape juice and mint in a large pitcher.  Chill at least 1 hour ahead.  Can be made 3 hours ahead.  Cover; keep chilled.  Pour wine over fruit mixture.  Stir to blend.  Ladle Sangria into glasses. Or, for a stronger sangria, let the fruit soak up the alcohol while chilling in the fridge. Enjoy! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/ 

How gorgeous is it outside? Ugh! It's delicious.  So warm and sunny.  The air is light, the sky is clear blue and I am so excited to finally have tasted Summer's first days.  Summer makes me want to go to the  Farmer's Market and go crazy with fresh summer veggies and watery fruits.  Everything is so fresh, it is as if you are at that deserted road in the country at the farm stand getting it fresh or even picking it yourself.  Delightful.  It's Memorial Day weekend and nothing better then fresh Summer Gluten-Free meals throughout the weekend.  Enjoy! ***found in 2010 Mixingbowl.com magazine from member: PAPERPALATE 1 cup Coconut sugar (original recipe calls for regular sugar) 1 cup water 1 medium lime 1/2 of a vanilla bean or 1 tsp. gf vanilla extract (pure, not imitation) 2 large papayas, peeled, seeded and cut into chunks (about 2 pounds) 1.  In a medium saucepan, combine sugar and water.  Use a vegetable peeler to remove long, thin strips of p

And the Memorial Day recipe feast continues... **found in Cooking Light August 2010 Issue 1/4 cup fat-free plain Greek yogurt (I love Fage, and it's GF) 1 tbsp. fresh lemon juice 1 tbsp. extra-virgin olive oil 1/2 tsp. sugar 1/2 tsp. Dijon mustard 1/4 tsp. salt 1/4 tsp. freshly ground black pepper 1/4 cup chopped fresh parsley 1 (12-ounce) package broccoli slaw 1. Combine first 7 ingredients in a large bowl; stir with a whisk.  Add parsley and broccoli slaw; toss to coat. Yield: 4 servings (serving size: about 1 cup) Calories: 73 Enjoy! xoxo Julie Spread the Gluten-Free word!! http://www.goodiegoodiegluten-free.blogspot.com/

Right in time for Memorial Day weekend eh?  Why not BBQ with friends and family around a wooden patio and enjoy mother natures fresh corn feast? **found in August 2010 Cooking Light 4 Ears shucked corn Cooking Spray 1 1/2 tbsp. butter, melted 1 tbsp. honey 1/8 tsp. salt 1/8 tsp. ground red pepper (optional) 1/8 tsp. freshly ground black pepper 1.  Preheat Grill to medium high heat 2. Place corn on a grill rack coated with cooking spray; grill 8 minutes, turning frequently.  Combine butter, honey, salt, and peppers; brush over corn. Yield: 4 servings (serving size 1 ear) Calories: 131 xoxo Julie Spread the Gluten-Free Word! http://www.goodiegoodiegluten-free.blogspot.com/ 

Well I am just kvelling right now.  I have found yet another spot that offers gluten-free in a big way.  When I say big way, I mean more then just carrying gf pasta. A few weeks ago I was strolling in my neighborhood when I passed by a new restaurant chain.  All burgers.  It honestly looked mouthwatering, but I surely figured there would be no gluten free options.  I started thinking fillers and bread crumbs and fried.  No def not.  But on the off-chance, I grabbed a menu anyways.  Which then was thrown into my pile of umpteen random menus, never to be looked at again... Until tonight.   I decided to order in.  I broke the menu's out and started to search for something to "feed" my craving.  Half of them were gluten-free, but didn't deliver.  Bummer.  This always happens.  I passed through Lili's 57 GF Chinese, Bistango Italian, Nizza (didn't deliver in my direction), Candle 79, Slice-way too out of the way...Mozzarelli's-not in the mood for

So my stack of magazines on my living room table is growing.  It's a huge stack, I don't think I've ever had a stack so big.  I think maybe I'll just throw them out, but then again I don't want to miss out on anything...like this amazing brownie recipe I found in the March 2011 issue of Shape Magazine!  Gotta love when your allergy and/or disease is posted in a mainstream magazine that is distributed almost everywhere!  It means people are listening.  GF Brownies Makes 48 Brownies.  Prep time: 20 minutes Total time: 1 hour 1 cup garbanzo-fava bean flour 1 cup granulated sugar 1/2 unsweetened cocoa powder (make sure your brand is gluten-free) 1/4 cup of potato starch (not flour) 2 tbsp. arrowroot 2 tsp. baking powder 1 tsp. salt 1/4 tsp. baking soda 1/4 tsp. xanthan gum (DON'T FORGET THE XANTHAN GUM!!) 1/2 cup coconut oil 1/2 cup unsweetened applesauce 2 tbsp pure vanilla extract 1/2 cup boiling water 1 cup of vegan c

**Look how good those look?  I have eaten them.  AMAZING! OMG!  I can't even tell you how psyched I was when I walked into Gregory's Coffee and saw a Gluten-Free dessert.!!!!  I have been meaning to blog about this, but all I got was as far as a Tweet.  So I am here now to finally blog this fantastic news!  Yeah!  Rice Chex Marshmallow Treat.  Soooo good!  Completely DIVINE.  I'm sure between the butter and marshmallow, that these babies are not less then 250 calories, but don't quote me, I am guesstimating.   Gregory's Coffee, is a new upscale Coffee chain around New York City.  From what I hear, they are opening more doors.  And from personal experience, far better then Starbucks could ever be.  I used to be a Starby's junkie.  Yes, a Latte everyday or even twice.  Now I taste it, and I think it's gross.  Now Gregory's, is just amazing, so that's my new place.  Every morning.  And now their locations are starting with gluten-free.  Acco

Wouldn't it be grand, if going gluten-free were easy for kids?  And the parents that have to go along for the ride?  Yes, It would be grand, nice and ideally easy.  But the truth is, is that going gluten-free and dealing with Celiac Disease is NOT easy.  It's hard.  And it's even harder to find a good candy or sweet that your child will love rather then spit out, because it doesn't taste the "same" as "before".  I put these two words in "air quotes", because what used to be and what was before, is certainly not now.  Not with this lifestyle.   To re-adjust your child's palate is a life long journey.  But on the flip side more and more wonderful brands are coming to the surface like Yummy Earth . Yummy Earth's Candies are Organic.  Only using the finest natural ingredients.  It is hard to find good products that are concerned with the natural well being of their customers, and their customer's children.  But this

Gluten lies in so many places, some you'd find hard to believe.  One of them is Baking Powder.  Back in the day it was suggested to really research the brands you use for baking with baking powder.  Nowadays, there are plenty of options. I did a search in my market, studying all the brands they had on their shelves, and now that packaging with gluten-free labeling is so important, I have found that more then most brands are gluten-free.  The ones I am most sure about are: Rumford, Davis, Hain, Hearth Club, and Bakewell.  Now, friends, do not forget about those brands that are NOT gluten-free.  Those still exist.  So just because there are more brands that are gluten-free, does not mean that one day by accident you could pick up the wrong package.  Some do in fact have gluten and wheat.  Be careful.                                  **This brand is not only gluten-free, but processed in a Peanut                                    Free facility.  This is Davis. **Rumfo

**found in Glamour Magazine, May 2011 Nothing beats a super amazing gluten-free pancake! Right?  Now of course, this recipe I found was not designed gluten-free.  I just revised it to compliment someone like me, and someone like you. I must say the picture of these babies in my fashion magazine, made my mouth water.  I felt I needed to spread the LOVE.  Gluten-free love that is.  ; ) Just imagine a pancake filled with berry and ricotta.  Delicious! **pic is hard to see, but AMAZING! Berry Pancakes with Ricotta and Maple Syrup .  YUM, YUM! 1 lemon 1 pink fresh or thawed frozen raspberries 1/3 cup plus 1 tbsp. sugar 2 cups all purpose gf flour (try bob's red mill) 1/4 tsp. salt 1 tbsp. baking powder 1/2 tsp. Xanthan Gum 1 cup part-skim ricotta cheese 1 1/4 cup milk (can use almond milk, soy milk, coconut milk or a mix of both along with buttermilk) (buttermilk makes it so much more thick and creamy) 4 large eggs, separated Maple syrup f

Did you know that some brands of dried fruit actually contain wheat?!  I was browsing down the aisle at the market a few weeks back and picked up a bag of dried cherries.  I figured it would be gluten-free but as usual I took a look at the ingredients on the backside of the bag and whoa! There IS wheat.  Wheat starch, wheat flour.  That is what I usually see.  I was surprised.  So then I grabbed almost every brand off the shelf to take a look and I found 3 brands with wheat starch. Notice how the last ingredient is Wheat.  It says "may contain".  Steer clear peeps!  This is the back of the Food Emporium Private Label Brand. Wheat and Tree nuts are listed as processed on the same equipment.  Often this is considered cross-contamination depending on how sensitive you are. This is the brand Marianni. Sun-maid was the winner!  Yippie!  No wheat or gluten here!! The only one I have found so far free of wheat and gluten is Dole.  So even if you are buying dried

Hey folks!  Just found out these are vegan! These yummy crackers come in a few flavors. caraway original onion herb black and pepper These crackers are great with cheese.   Check out their products HERE. I am proud to announce that Mary has developed yet another amazing find!  Just the cracker crumbs! yeah!!! So now, you don't have the whole cracker, just the small crumbs, which is great for baking, cooking, using this as a bread crumb and more. Mary also has Sticks and Twigs, which is like a pretzel snack, but not really a pretzel and far from, but a great snack regardless for anyone at any age! I blogged about her cookies, which I really disliked so I won't go there again. Have a great day! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/

 I needed something quick, filling and fresh.  I broke out a half of an Udi's GF Bagel microwaved it for under 1 minute.  Added fresh basil leaves, fresh Roma tomatoes and fresh mozzarella.  It was beautiful.  Topped with a drizzle of extra light virgin olive oil and balsamic vinegar.  Best lunch ever! Recipe: 5 fresh basil leaves (large, and torn) 1/2 Udi's GF bagel (microwaved for 1 minute) (or toasted) 1 Roma tomato, sliced about 1/4-inch thick 4-5 balls of fresh mozzarella flattened and broken up Place the basil leaves on the gf bagel, followed by the Roma tomatoes, followed by the fresh mozzarella and topped with a cap full drizzle of olive oil and two cap fulls of balsamic vinegar. **Can be warmed for about 30 seconds if desired. Enjoy! xoxo Julie http://www.goodiegoodiegluten-free.blogspot.com/  

 Last year,  July 9th to be exact I did a post on Red Mango's new GF Cookie topping.  I have not seen this GF cookie topping in nyc, only in Long Island so far.  I usually frequent the Wheatly Plaza location in Roslyn.  Recently I found myself there again.  After an appointment I was starving.  I went to Wheatly Plaza sat down and had a size medium half Raspberry Cheesecake/Original flavor with GF cookie crumble.  It was delicious.   As I was waiting on line, I got chatty with the Manager of that location.  We were talking gluten-free. From what I hear the baker behind the GF wonder is a close personal friend of his.  And they now carry her Banana Bread, Carrot Cake Bread and Pumpkin Bread.  I tasted the pumpkin bread, it was amazing, along with like 5 additional gf cookies, not including the crumble that saturated my fro yo.  Oye!  I even made my dad who is not gluten free eat them.  We all loved them.  I have been loving these cookies for a while but never got arou