Tuesday, May 31, 2011

Eat Right-Buttermilk-Milking It

No comments:
**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


Good To The Bone...

No comments:
**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.

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.

This sustainable fish packs 351mg per can, much of which is found in the soft (and completely edible!) bones.

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.

xoxo Julie

GF/DF/CF BBQ Salmon w/ Green Mango Salad

No comments:
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.  Add the sliced green mango, cucumber, cilantro, mint and 1 tbsp. of the sesame seeds.

2.  Light a grill or preheat a grill pan.  Brush the salmon fillets with the vegetable oil and season them with salt and pepper.  Grill the salmon skin side down over moderate heat, turning once, until the skin is very crisp and the fish is slightly opaque in the center, 10-12 minutes.  Transfer the salmon fillets to plates, sprinkle them with the remaining 1 tbsp. of sesame seeds and serve them with the mango salad.

Make ahead: The green mango salad can be covered with plastic wrap and refrigerated for up to 4 hours.  Add the chopped cilantro and mint just before serving.

xoxo Julie

Monday, May 30, 2011

GF Mouthwatering Summer Meals By Bobby Flay

No comments:
***found in In Style Magazine June 2011

Who doesn't love a Bobby Flay fillet?  Bobby Flay has a Summer home in the Hampton's and is always cooking up something good!  A special interview spotlight in this month's issue of InStyle, because, hey he is In Style.

I recall my mom telling me last summer she ran into him at the Ice Cream parlor.  She said he was very nice, and she even made a joke.  It's nice to see that some celebs are just as down to earth as we are.

I do love the Hamptons.  It's gorgeous and there are great restaurants.  It's a great destination for relaxation! And lately lots of famous chefs are opening up new digs out there.  The "Hampton's" consists of neighboring towns like Quogue, East Hampton, Montauk, South Hampton, Sag Harbor, Shelter Island, Watermill, Amagansett, West Hampton, Hampton Bays and other towns as such.  There are an array of share houses busting the scene as well as gorgeous mansions on the beach owned by celebs such as Cindy Crawford, Billy Joel, Jerry Seinfeld and is also the home of last season's Gossip Girl show Premiere.  If you want to feel fabulous or just escape the Hampton's are the place to go.

Now these recipes were not originally gluten-free. A sauce here and an ingredient there I have either converted or suggested items instead of.

GF Arugula Salad w/ Fried Egg, Chorizo and Queso Fresco Crostini (GF)

1 loaf Italian Bread, cut into 1/4" slices (get Gluten-Free loaf from Risotteria (their mixes are amazing or try Friedmans Lunch a great restaurant that sells bread or try and make it with great recipes like GFGoddess Focaccia Recipe or Manifest Vegan's GF focaccia Recipe
2 tbsp. extra virgin olive oil plus 1/2 cup for dressing
salt and freshly ground black pepper
1/2 lb. queso fresco (a Mexican cheese,) thinly sliced (or use feta cheese)
1/2 Spanish style chorizo, cut into 1" long, 1/2" thick strips (Pork Sausage-some brands are gluten free, please read the ingredients before buying).
2 tbsp unsalted butter
4 large eggs
3 tbsp cider vinegar (calls for Sherry, but I worry that Sherry is not gf)
2 tsp. Dijon mustard (try Annies )
1 tsp. honey
5 cups arugula
1 small red onion, halved and thinly sliced
3 ripe tomatoes-quartered
1/4 cup chopped chives

1.  Preheat oven to 375 degrees.  2.  On a baking sheet, drizzle bread slices with 2 tbsp. olive oil and season with salt and pepper.  Toast until lightly golden brown (10-12 minutes).  Top each with a slice of cheese, return to oven, and bake until cheese is slightly melted (5 minutes).  3.  Saute chorizo in a pan over high heat until golden.  Transfer to a plate lined with paper towels.  4.  Melt butter in a large pan over medium heat.  Crack eggs into pan; season with salt and pepper.  Cook until whites are set and yolks are runny (3 minutes).  5.  While eggs are cooking, whisk vinegar and mustard in a large bowl; season with salt and pepper.  Slowly whisk in remaining oil until emulsified, then whisk in honey.  Add arugula, onion and tomatoes; gently toss.  6.  Divide salad among 4 large plates; top with bread and egg.  Sprinkle with chorizo and chives.

GF Grilled Skirt Steak w/ Smoky Red Chimichurri

1 1/2 lb. skirt steak, cut crosswise into three pieces
Canola oil
Salt and freshly ground black pepper
1 small red onion, finely diced
3 cloves garlic, finely chopped
1/4 cup cider vinegar (calls for aged sherry) (I stay away from most vinegars, because if the ingredients are not derived from corn or buckwheat, you may have a reaction)
1 tbsp. pureed chipotle in adobo (smoked chilies canned in red sauce, La Morena, $4; amazon.com)
1 tbsp. smoked paprika
1 cup finely chopped fresh flat-leaf parsley
2 tbsp. finely chopped fresh oregano
1/2 cup extra virgin olive oil

1.  Heat grill to high.  2.  Brush steaks on both sides with canola oil; season with salt and pepper.  Grill until charred on both sides and cooked to medium rare (about 5 minutes per side).  Remove and let rest for 5 minutes.  3.  For chimichurri: whisk together onion, garlic, vinegar, chipotle, paprika, parsley, oregano, and olive oil.  4.  Cut meat across the grain into thin slices.  Serve with chimichurri.  If you desire a more well done steak, cook longer until desired pink color.

Pisco Sour Sangria

1 bottle fruity dry white wine (try Sauvignon Blanc)
1 1/2 cups Pisco brandy (Campo de Encasto Pisco, $37; bevmoBevmo.com)
1 cup orange juice
1/2 cup lemon-lime simple syrup, recipe below
1 Granny Smith apple, cored, halved, and thinly sliced
1 orange, halved and thinly sliced
1 lime, thinly sliced
1 lemon, thinly sliced
Small bunch of fresh Mint

Mix together all ingredients in a pitcher, cover and refrigerate for four - 24 hours.

Lemon-Lime Simple Syrup

1 cup sugar, 3/4 water, 2 thin slices lime, 2 thin slices lemon

Combine sugar and water in a saucepan.  Boil and cook until sugar completely dissolves.  Add lime and lemon.  Let cool.  Chill for 1 hour and remove fruit.  Keep refrigerated up to 1 month.

Enjoy! xoxo Julie

Sunday, May 29, 2011

GF/DF/CF Grilled Halibut and Fresh Mango Salsa

No comments:

***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. sugar
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 7 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

BBQ Baby! Just In Time For Memorial Day Weekend!

No comments:
Hey Ya'll!  I hope you are enjoying your Memorial Day weekend!! Boo, It's almost over, but not before the big BBQ BLOWOUT! Just added!! New listing called GF BBQ and you can find super amazing recipes perfect for a gf bbq, located under the icon GF Holidays!

Enjoy! xoxo Julie

GF/DF/CF/V Quinoa Salad w/ Roasted Peppers and Tomatoes

No comments:
** 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 broider, turning occasionally, until charred all over.  Transfer the peppers to a bowl, cover and let steam for 10 minutes.  peel and seed them and cut into 1/4 inch dice.

3.  In a medium skillet, toast the pine nuts over moderate heat, stirring occasionally, until golden and fragrant, about 5 minutes.  Transfer the pine nuts to a plate to cool.

4.  In a large bowl, whisk the remaining 1/4 cup of olive oil with the vinegar.  Add the quinoa, peppers, pine nuts, cucumber, tomato, basil and mint and toss well, breaking up any lumps of quinoa.  Season the salad with salt and pepper and serve.

Enjoy! xoxo Julie

GF/DF/V/CF Red Rice and Quinoa Salad with Orange and Pistachios

No comments:
**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.  Add the onion, season with salt and pepper.  Cover and cook over moderate heat, stirring occasionally, until golden brown, about 10 minutes.  Let cool.

3.  In a large bowl, combine the orange juice, orange zest, lemon juice, garlic and the remaining 3 tbsp. of olive oil; season with salt and pepper.  Add the quinoa, rice, onion, apricots, pistachios and scallions and toss well.  Serve with the arugula.  

Enjoy! xoxo Julie


GF Spiced Chicken Skewers

No comments:
**found in The Best Of Cooking Light

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

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 large zip-top plastic bag; seal and marinate in refrigerator overnight, turning bag occasionally.

2.  Prepare grill

3.  Remove chicken from bag; discard marinade.  Thread chicken, onion, bell pepper, and zucchini alternately on each of 8 (12-inch) wooden skewers.  Coat kebabs with cooking spray; sprinkle with 1/2 tsp. salt and black pepper.  Place kebabs on grill rack coated with cooking spray.  Grill 25 minutes or until chicken is done, turning occasionally.  Remove from grill; keep warm.

4.  To prepare raita, combine 1/2 cup yogurt and remaining ingredients in a small bowl.  Serve with kebabs. 

Calories: 189  Serving size: 1 kebab with 1 tbsp. raita

Enjoy! xoxo Julie

Summer Fresh Lemonade To The Rescue

No comments:
***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.


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! Julie


Saturday, May 28, 2011

GF/DF/CF Cantaloupe with Jamon

No comments:
**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; sprinkle with chives.

Enjoy! xoxo Julie

GF/V/DF/CF Cava Sangria

No comments:
**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

GF/DF/CF/V Papayas in Vanilla Syrup

No comments:
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 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 peel (green part only) from about half of the lime.  Add lime peel to sugar mixture; reserve lime for another use.

2.  Split vanilla bean in half lengthwise and scrape out seeds with the blade of a knife.  Add pod and seeds to sugar mixture.  Bring to a boiling over medium-high heat, stirring until sugar is dissolved.  Remove from heat and let syrup stand for 10 minutes.

3.  Discard lime peel and vanilla pod.  (Stir in vanilla extract if using).  Place papaya in a medium bowl.  Pour syrup over papaya.  Cover and chill at last 4 hours or up to 2 days. 

Makes 6 servings.

Serve in an old large Jam jar to give a Summer fresh feeling.

Spread the Gluten-Free Word!
xoxo Julie

Friday, May 27, 2011

GF Broccoli Slaw

No comments:
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!!

GF Grilled Corn with Honey Butter

No comments:
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!


Thursday, May 26, 2011

Gluten Burger And Gluten Fries For The GF Kid

No comments:

It is extremely upsetting to me to hear or see adults act like children.  Celiac Disease is serious.  In children, CD affects growth.  It is imperative that anyone, and more specifically children with CD maintain a strict GF diet.  Children at young ages are not yet able to maintain and research a gluten-free diet, much less anything that advanced.  Your children are leaning on you to get them out of the woods.  Help your children build these tools.  It is your job as a parent to protect, and if that means GF Diet, so be it.

Almost a year ago I found out that one of my friends daughter was diagnosed with Celiac Disease.  She was under the age of 7.  She was diagnosed after only 1 blood test.  Just one.  For some it can take years.  She called me and told me on a sunny day, that ended up being a rainy one because I had a frantic mother on the other end of the phone connection crying...more like panicking.  I responded with Congratulations!  She didn't understand my positive nature and was confused by my response.  I said darling, now your daughter can start to live her life.  Now the healing and the journey begins.  

I'm not going to say that having Celiac Disease or a Gluten-Intolerance is an ice-cream sundae with a cherry and hot fudge on top, but it's not the end of the world.  It really isn't.  It may feel like that for a long time, but know that you can adjust your lifestyle and make this work.

Work and Panic from Parents.

Panic from the parents who think it's all over because of this diagnosis. (Please listen to me when I say it's not the end of your world-Trust me)  Panic then gets relayed to your children and then they panic.  There are many forms of panic, some obvious and others latent.

Work.  Work is the keyword at the beginning stages of getting diagnosed.  Everything you have ever eaten or made/bought/given to your child has to now be completely re-evaluated.  You as the parent has to learn to read labels, ask questions, be verbal and strict (until your child understands the severity), with your children, restaurant managers, hotel managers, friends who cook, pharmacists, doctor's etc.  This part is no longer easy, I will not lie.  But like any lifestyle, it takes time getting used to something new.  Besides food limitations, there are medical limitations.  I can say in the beginning the list will seem like it's forever long.  I compare it to going from eating anything and everything to going Vegan.  Lifestyle change no doubt.  But in you or your child's circumstance, this is forever lifestyle and medically necessary.

When I hear Parents say they don't have time to deal with CD and sometimes they cheat and let their children eat gluten anyways, I always cringe.  Not only cringe, I usually am screaming in my head saying OMG, and I honestly want to bitch slap anyone/parent who says this! Shake them uncontrollably and say get with the PROGRAM!.  (But I obviously don't).  Ignorance.  I hate it.

Most recently I had a phone conversation with that same friend.  Her daughter was home from school because she wasn't feeling well.  My friend was telling me that she was giving her daughter a burger and french fries from a fast food joint.  I asked her if it was gluten-free, and free of any contamination ( I knew it wasn't in my mind).  She said no.  I couldn't believe that she was letting her daughter diagnosed with CD eat a burger (filled with many fillers, thickeners) and french fries that were most likely fried with all the other breaded options.  OMG.  Upon speaking further with her she told me she didn't have time to deal with this, because she wasn't home enough etc and had been busy.  I told her flat out that her daughter would get really, really sick if this continued.  She said she knew, and knew she was acting like a bad mother.  She said it was just too hard to adapt, and that she gives her daughter gluten and thinks it doesn't seem to bother her, despite the blood test diagnosis, constant problem symptoms, her doctor telling her to keep a strict GF diet and even watching her daughter constantly get sick or complain she "doesn't feel well".  Later in the conversation she mentioned she was worried about her daughter, that she wasn't doing well.  OMG, even more reason to keep the diet strict!  How can a parent who has all of the tools to lead a GF diet for her daughter, say she's worried about her child while simultaneously feeding her child the gluten (poison) that makes her feel so ill???.  It makes no sense.  Selfish, I thought.  Selfish to risk your daughters health.  And cruel.  I told her that I absolutely could not entertain this conversation, because she was making me so angry.  She then mentioned that she knows a few other parents who also let their children with CD eat gluten because their doctors have recommended this and have confirmed it is ok!  She mentioned even they had the same response.  If they don't notice the symptoms, why keep a GF diet.

You are the parent.  Use your voice.  Be responsible.  Take action.  If your doctor isn't making rational decisions, get a new doctor.

Excuse #2 came along with, "I don't want my daughter to get singled out at school".  This is not a reason to risk your child's health.  On this topic, I cannot imagine that the kids at school make fun of other children about dietary restrictions and diseases. And if this is happening, it is unfortunate, but not unfortunate enough to risk your child's health. 

My point of telling you; my readers about this true tale is because I want you to be aware.  Only 1/8 of a tsp. affects someone with CD.  This can lead to an ARRAY of symptoms from stomach problems to hair loss to bloody stool, fatigue, internal damage, rashes and...EVERYTHING in between and around the block.  The symptoms might not even be visible, which is worse.  They may even be silent.  And silent inflammation KILLS.  Your child might "fine".  But inside, the gluten, which acts as poison is destroying your child's body.  

Repair and Rebuild

Once your body is destroyed, you have to then repair, rebuild and replenish your body.  It takes a full 6 months to excrete all of the gluten out of your system before your body can heal.  A doctor I know mentions that it takes anywhere from 4 months and on to start to feel better after following a strict gf diet.  Start.  But certainly don't count these months if you are cheating.

Please pass this on to anyone you know that may be dealing with a similar situation.  Spread the gluten-free word.

xoxo Julie

Wednesday, May 25, 2011

BareBurger Surprisingly Hangs w/ GF!

1 comment:
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 pizza...and then to this wonderful, amazing, mouth watering menu appeared in the mess of menus.  The needle in the haystack, the diamond in the rubble.  BareBurger.  Burgers.  But not just your standard burger run of the mill burger, your everything you dreamed of in a burger, burger!  Earth shattering some might say.  I almost ruled out BareBurger, because I just gave myself every excuse in the book as to why this burger joint would not be gluten free.  But on the tiny glimpse of hope I had...I went online.  

As it turns out all of their meat and poultry is gluten-free.  No thickeners, no fillers.  In addition, their salads, sauces and FRENCH FRIES are gluten-free and NO cross contamination!!  The fries are fried in 100% Peanut Oil and fried separately from the non-gluten-free items like the fried onions and onion rings.  Phew!  I called to find out that tid-bit and got a lengthly answer to my gluten-free questions. Their burger buns are NOT gluten-free, but in replace (and I know not ideal), Lettuce wraps!  So you! Yes you, mr/mrs/ms Gluten-Free can have your burger in a lettuce wrap.  According to their website, their are a number of cider beers for customers looking for a gf adult beverage with their meal.  Right on partna!  Right on.

In addition, and what they are known for is ORGANIC.  I have honestly never seen such a "healthy" website before.  Everything is delicately explained in detail.  I was blown away by the options of meat choices like Bison vs. Ostrich or Elk vs. Lamb.  There are many other options like beef and chicken and alternative options suited for vegetarians and vegans.

Tonight I was tempted to order the Swiss Turkey Bacon Burger: baby swiss, sauteed mushrooms, turkey bacon, romaine lettuce, tomato and ranch dressing (hold the fried onions, because those are not gf).  Omg, I was so tempted to order this magical creation.  Even more tempting were the milkshake options and the array of cola's like root beer and ginger beer.  Can we say dream menu?

Other amazing options that rocked my world were the Maui Wowie Burger, Bacon Cheese BareBurger and Big Blue Bacon Burger.  The two sauces I fell for were the Spicy Ranch and Horseradish Mayo.  I think the Curry Ketchup would be an interesting palate experience...The ingredients are divine.  I won't spoil the fun, go take a look at the menu on their website.  You'll thank me later.

Definitely make a stop near one of their locations.  Coming soon to Brooklyn...

Enjoy! xoxo 

GF Watercooler

No comments:
Yay!! My GF Watercooler section has returned!  Thank G-D it did not disappear for good, and only for a little while.

So now you can find GF Watercooler in two sections!

Woo hoo!!

Wednesday, May 18, 2011

GF/V/DF Brownie Cakes

No comments:
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 chocolate chips (dark chocolate can be vegan-you just have to find the right one).

Preheat oven to 325 degree's.  Coat four 12-cup mini-muffin tins with cooking spray.  (Or coat one 12-cup mini-muffin tin and bake brownies in four batches).  

In a medium bowl, whisk together flour, sugar, cocoa powder, potato starch, arrowroot, baking powder, salt, baking soda and xanthan gum.

Measure out coconut oil (it has a firm texture) and transfer to a cutting board; mince well and add to cocoa mixture.

Add applesauce, vanilla and boiling water; stir until batter is smooth and coconut oil has completely melted.  Using a rubber spatula, gently fold in chocolate chips until well mixed.

Using a melon baller or tsp, scoop a generous dollop of batter into each cup of the prepared mini-muffin tins.  Bake brownies on center rack for 10 minutes, rotating tins 180 degrees after 5 minutes.
For a more fudge-like brownie, bake 8 minutes in total, rotating tins after 4 minutes.  Let brownies rest in pan for 10 minutes before enjoying warm.  To keep fresh , leave brownies in tins and cover with plastic wrap until ready to serve.

xoxo Julie

Tuesday, May 17, 2011

Blog Mishap

So it's weird.  Under Gluten Free Starter Kit, I had GF Water cooler.  It has suddenly gone missing.  I click, and all the juicy info that was in it was GONE!.  First I thought it was a glitch with Blogger.  Then I thought it was my personal computer.  So I tried at work and it's still gone.  Has anyone else had this issue? And if so, is it gone forever?

Therefore, GF Watercooler has been moved to my GF 101 Section.

xoxo Julie

Gregory's Coffee-New GF Dessert

1 comment:
**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.  According to the manager at the 39th & 7th location insists they are gluten-free friendly.  They get it.  And they try.  I can say whoever is making those Chex treats back in their kitchen rocks beyond!  I am so happy that FINALLY, someone back there is considering gluten-free.  Thank you!

For those of you who are not familiar with Gregory's you are missing out.  Great strong coffee, amazing blends, shakes, smoothies and cappuccino's.  And from what I hear from co-workers amazing pastries.  

So indulge! Eat well and enjoy life.

Enjoy! xoxo Julie

GF Kid Friendly Lollipops

No comments:

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 brand is free of many additives and thickeners and more.  This brand is certified Organic, there are no artificial dyes, using 100% natural flavors, Real fruit extracts, No corn syrup, Casein-Free, Gluten-Free, 100 Vegan, GMO-Free, Nut-Free, Soy-Free, Wheat-Free and Dairy-Free.

Now, of course there would really be no reason for me to indulge on these lolli's, but my boss brought them in.  My boss has a young daughter.  So she brought them with her to work and gave me and my co-worker one.  Great Lolli's by the way!  I was so excited, I wanted to blog these.  They are kid friendly.  They speak to kids.  Now they don't taste like a sugary blow pop or Charms lolli, but they are good.  At first, the after taste shocked me, as I was not expecting it.  I definitely tasted the organic juices and natural fruits they used.  After I put it down, I decided to give it another lick, and then finished the entire pop, which is only 22 calories, if you are counting.

This brand has tons of other candy options like gummy bears, gummy worms, assorted flavor lollipops, vitamin C pops, Cough Drops and more.  It's the Organic way.

Their website is very user friendly, even showing links to all their certificates, like Gluten-Free, Egg-Free, Dairy-Free, Peanut-Free, No High Fructose Corn Syrup, Soy Free, and Kof-K Kosher Parve.  Click Here for this list.  This brand is proud, and their website shows this.  And that is the number one thing you want when looking into a product for your children's well being.

So by now, I am sure you are wondering where you can pick up a batch of these delightful candies...You are? Well then click HERE!  Lollipops are changing dramatically.  We are in a new age, where children and adults are entering a world of major allergic reactions, auto-immune disorders and other similar situations.  So Organic is one way to go. 

Is Baking Powder Gluten-Free?

No comments:
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.

**Rumford is also gluten-free and double acting

And for those of you who still do not trust store bought brands, you can always create and make your own from scratch.  For Baking Powder recipes, please check my recipe section under "flours".

Enjoy! xoxo Julie

Monday, May 16, 2011

GF "Love You" Pancakes

No comments:
**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 for serving (Make sure the one you buy is GF, some do have additives).

1. Working over a bowl, use a grater to zest the lemon, being careful not to remove any of the bitter white pith.  Cut the zested lemon into wedges and set them aside.
2.  Add the raspberries to the bowl containing the lemon zest.  Stir in 1/3 cup sugar, gently crushing the raspberries with a wooden spoon.  Set aside while making the pancake batter.
3.  In a medium bowl, combine the flour, salt, 1 tbsp. sugar and baking powder.  Don't forget the Xanthan gum!  So important!  In another bowl, beat the ricotta cheese with milk and egg yolks.  Add the flour mixture to the ricotta mixture, and stir until just combined.  Let the batter sit for 10 minutes.
4.  Beat egg whites with a handheld mixer until they hold soft peaks.  Next, gently fold the raspberries with their juices into the batter, and then fold in the egg whites (you want little clumps of whites in batter.  The important thing is to NOT over mix it).
5.  Heat a large nonstick skillet over moderately low heat.  Melt 1/2 tbsp. butter at the center of the skillet, where you will spoon the batter.
6.  Spoon the batter into the hot skillet, directly onto the melted butter
7.  Cook each pancake until the bottom is golden brown and the bubbles on the surface begin to break, about two minutes.  Using a spatula, flip the pancake quickly.  Cook until golden brown, about 1 minute longer.
8.  Serve finished pancakes with maple syrup and lemon wedges.

Enjoy! xoxo Julie

Sunday, May 8, 2011

Cupcake Mania!-GF Of-Course!

No comments:
Looks like Elana has done it again!  Her blog rocks, and her recipes are even better!  Whomever is a cupcake LOVER sooo needs this amazing, mouth-watering Cupcake Recipe book called Gluten-Free Cupcakes-Over 50 Recipes!!

Enjoy! xoxo Julie


Who Knew!-Dried Fruit and Wheat

1 comment:
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 fruit in a bag, the lesson learned is that anything can contain gluten, so always double check.

Enjoy! xoxo Julie

Sunday, May 1, 2011

Mary's Gone Crackers

1 comment:
Hey folks!  Just found out these are vegan!

These yummy crackers come in a few flavors.

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

Basil, Mozzarella, Tomato and GF Udi's.

No comments:

 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!


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

GF CookieLovers

No comments:

 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 around to blogging about them.  Her baked goods are gourmet, and they do contain egg, soy and they are not kosher but they are gluten-free and casein-free.  Her baked goods go by the name of GlutenFreeCookieLovers.com.  Check out her story!

In addition to her chocolate chip cookies, banana sweet bread, Pumpkin sweet bread, and carrot sweet bread, this family also bakes zucchini sweet bread and date nut sweet bread.  Sweet!  All baked goods are made in a Celiac safe kitchen.  You can also follow this team on facebook and twitter.

 They come in delightful little containers with pink dots.  The execution of their packaging is adorable.  Their website is great.  It is inviting, which is most important.  It tells a true story.  A struggle like most of us diagnosed have had.  They are a family joined together because of their daughter's illness that was finally diagnosed.  A big Italian family who loves to have huge celebrations and eat tons of pasta, now had a huge obstacle in their lives.  A Celiac daughter.  What to do.  Gather the family and bake till you find the perfect cookie.  Turn it into a business and sell world-wide.  Three cheers for this family, taking a negative and turning it into a positive.  We all know how Italians love there food, you better believe these cookies rock just based on that!  You can even order online!  And if you are curious which location sells your newest favorite indulgence click here.  Curious of their shipping policies?  Click here.

So there you have it.  Another amazing GF baked good find!  I hope you all try this amazing baked goods!  I kid you not, it's so worth it!

Enjoy! xoxo Julie

Mother Earth's Goodies

No comments:
What a week!  There is some doozy virus going around and it got me BIG TIME.  I have been sick since last Monday and I can't kick it.  !! : (  At first I thought cold.  No biggie.  But it has lasted a full week and has run through the channels.  With a fever since last Tuesday, I have seen no end.  I finally got some antibiotics, which I do hate taking, and now I hope I can send this "summer flu" out the door.  I'm kickin ya to the curb!

With that said, I seem to have gained my appetite back!  I want everything.  But not crap or candy.  I want fresh produce, cheese and fruit.  I want Mother Nature's foods that have grown from the earth like a ripe strawberry or something tart and juicy-maybe a handful of raspberries.  

Today I made myself go to the market.  I could easily run to CVS and pick up your standard chips and crap, but why-when my immune system is already down, would I contaminate my body with more crap?  No.  I want asparagus and broccoli sauteed with fresh garlic and light olive oil.  When I picked up a container of fresh cut garlic the smell continued alongside with me down each and every aisle.  It smelled sooooo good!  My nose may be stuffy, but you cannot beat that smell.  It breaks through the stuffy molecules in my nose and says "here I am" "I'm way better then those Snickers, you've been eating".  "You smell that tang? That's me hun.  I'm Garlic"!

There is nothing like making your body feel better with the foods G-D intended for us to eat.  It is rare for me to speak of G-D or religion if we take it a step further, but after being sooo sick with the Flu (despite that flu shot I took a few months back, which clearly didn't work) all I want is to enjoy what I used to enjoy and breath in the Spring fresh air, and catch some natural Vitamin D rays.  Today is gorgeous out.  And with a fever I pushed myself to take a walk.  Tho I feel uber crappy, the weather is amazing, and I couldn't resist staying home cooped up for this long.

As usual the market always inspires me.  I find things there I never heard of like Lava Blackened Salt made with real Lava for a smokey taste.  I think I stood in that aisle for a good 20 minutes reading all the labels of salts and which dishes they are best for.  This one in particular gives off a smokey taste made from real lava and great for chocolates and desserts amongst other foods.  That went into my cart.

And so did the Coconut milk.  I figure for those with Dairy allergies, this is a great milk to use in my cookies maybe mixed with Soy Milk.  I was inspired.  I am super excited to bake.  It's been a while.

I thought to myself it is time to get my body in gear for Summer!  I have lost almost 10 pounds (finally!) and I just wasted last week by eating candy, chocolate and chips.  No pat on the back for me.  But my body is craving G-D's goodness, and I cannot wait to make all of my lunches and dinners this week.  YUM!!!

Salads with artichoke hearts, beets, a tad bit of goat cheese, mixed greens and more.  Dinners like grilled chicken with zucchini or yellow squash.  Oh man!  I just realized I forgot the Sweet Potatoes!  Darn.  Instead cooked Quinoa with garlic and a medley of chopped veggies.  This post is making me hungry.  

Gotta run!  Stay tuned for some more fabulous posts and recipes!

xoxo Julie