Goodie Goodie Gluten-Free®

**Found in Real Simple Magazine, September 2011 issue How many of us are always in a car?? I know I am!  And I live in the city.  I cannot tell you how many road trips and travels I have been on where I am in a bind because there is nothing gf.  The snacks at the fast food joints, although increasingly becoming gf (Burger King's fries are now GF, first time they have changed their recipe in YEARS), but still I cannot seem to find easy gf snacks.  So with this article found in Real Simple, you can.  Bring your own!  Have a few snacks stored in the car ready to go, so that you are not starving and grabbing something junky. 1.  2 clementines plus 7 walnuts halves.  163 calories/3g fiber/3g protein/9g fat 2.  1/4 cup soy nuts plus 1 tbsp. chocolate chips.  190 calories/6g fiber/12g protein/9g fat 3.  KIND peanut butter and strawberry bar.  190 calories/4g fiber/7g protein/11g fat 4.  Starbucks Grande Nonfat Cafe Latte. 130 calories/0g fiber/13g protein/0g fat, or

**found in Real Simple Magazine, September 2011 issue Boy I gotta tell you, I got sooo many fantastic recipes and articles from this issue of Real Simple Magazine.  Actually the company I design clothing for called  2.bRYCH ; one of our fabulous cotton spring dresses made it to the Feb. 2012 issue! Woo hoo!.  All I'm saying is that this magazine totally rocks!  Such fun stuff between fashion and recipes and crafty projects, you have a plethora of rainy day projects all coming from this magazine. One of the things I find so hard about dieting is portion control.  I can eat the healthiest, and still put on 8 pounds, because I am eating way too much of the healthiest.  Ugh so frustrating, but that is why I love articles like this.  Snacks for the couch, snacks for your desk etc.  Good stuff. Snacks for the couch: 1. Fruit Smoothie-1/4 cup pineapple juice plus 1/4 cup plain low fat yogurt plus 1/4 cup strawberries plus 1/2 frozen banana all blended together.  Only 137

**found in Real Simple Magazine, September 2011 issue Who doesn't need 9 different ways to cook broccoli??!  Many of us are busy working women/men and do not have time to make a fancy meal.  Many of us have children and have a family to feed, and these quick recipes from magazines like Real Simple are exactly what we need.  So thank you Real Simple Magazine for doing the leg work for us!  Now all we have to do is cook our meals!  So let's get cooking!! "Memo to those folks who think of Broccoli as boring, bland, blech:  These delicious side dishes are here to change all that.  (Can you say Broccoli Gratin"?). Broccoli and Pepper Stir Fry: Total cooking time: 20 minutes/serves 4 Cook 1 chopped bell pepper, 1 bunch broccoli (cut into florets; 6 cups), 1 bunch scallions (sliced) and 1 tbsp. grated fresh ginger in canola oil in a large skillet over medium-high heat, tossing often, until the broccoli is crisp-tender, 3-5 minutes.  Add 1/4 cup each water

**found in Food And Wine Magazine September 2011 issue Total: 15min-4 servings 1 1/2 tsp. nigella seeds 1 1/2 tsp yellow mustard seeds 1/2 cup gf sour cream 2 tsp of cider vinegar (recipe calls for sherry) 1/2 tsp ground cumin Salt and freshly ground pepper 3 bunches assorted radishes, such as black, breakfast, daikon, icicle and watermelon (about 30), thinly sliced 1.  In a small skillet, toast the nigella and mustard seeds over moderate heat until fragrant, about 1 minute.  Transfer the seeds to a plate to cool completely. 2.  In a small bowl, combine the sour cream with the vinegar and cumin and season with salt and pepper 3. Arrange the radishes on a large plate or platter.  Drizzle with the dressing.  Garnish with the toasted seeds and serve. Variation: To turn this into radish slaw, cut the radishes into matchsticks (we like using a julienne peeler or a madoline to do this) and toss with the sour cream dressing and the toasted nigella and musta

**found in InStyle Magazine 2011 You try to do the right stuff: fill the fruit bowl, heat up a diet frozen dinner, and never even glance at a dessert menu.  So why is the number on your scale heading north?  Turns out the road to healthy weight loss is paved with good intentions...and the occasional fumble.  Get back on track with these fixes for common blunders, and shed those pounds for good! Mistake 1: You fear carbs Carbohydrates have a sinister and unfounded rap for packing on weight.  But when you avoid them, you deplete serotonin levels, which can cause you to feel deprived.  And no one can last long on a diet that makes them feel grouchy.  "Your brain energy fades, you're tired and you're crabby," says Jackie Keller, founder of NutriFit, a healthy meals service that counts Ginner Goodwin as a client.  "Grains are for brains". The FIX: Keller recommends loading up on "favorable" carbs, such as fruits, veggies and whole grains. 

**found in Food And Wine Magazine, September 2011 issue Oh how I love thee!  I live to go to special occasions and parties in hopes they will have this appetizer!  They are just sooo good!! They have something similar to this receipe at Cafeteria .  3/4 cup (6 ounces) goat cheese 1 tbsp. minced shallots 1 tbsp. chopped fresh thyme 1/4 tsp. freshly ground black pepper 24 whole pitted dates 6 thin slices prosciutto 1. Preheat oven to 350degrees 2. Combine first 4 ingredients in a small bowl, stirring with a fork.  Slice dates lengthwise, cutting to, but not through, other side.  Open dates; place 1 rounded teaspoon cheese mixture into each date.  Cut 1 prosciutto slice in half lengthwise and then crosswise to make 4 equal pieces.  Repeat procedure with remaining prosciutto to form 24 pieces.  Wrap each date with 1 prosciutto piece; place dates on a baking sheet lined with parchment paper.  Bake at 350 degrees for 8 minutes or until filling is thoroughly heated. 

**found in Food And Wine Magazine, September 2011 Issue Bring a little heat to this snack by adding 1/4 tsp. ground red pepper to the spice mix.  Turning the oven off before returning the spice coated nuts to the oven ensures they won't over-toast.  Prepare up to one week in advance, and then store nuts in an airtight container at room temp. 1 tbsp. pure vanilla extract 1 large egg white 1 cup sliced almonds 1 cup pecan halves 1 cup macadamia nuts 1/4 cup sugar 1 tsp. kosher salt 3/4 tsp. ground cinnamon 3/4 tsp. ground allspice 1/4 tsp. ground cardamom 1.  Preheat oven to 325 degrees 2. Combine 1 tbsp. vanilla extract and egg white in a large bowl, stirring with a whisk until foamy.  Stir in nuts.  Combine sugar and the remaining ingredients in a small bowl, and sprinkle sugar mixture over nuts, tossing to coat.  Place nut mixture on a baking sheet lined with parchment paper.  Bake at 325 degrees for 15 minutes.  Remove pan from oven.  Turn off ov

**found in September 2011 Issue of FoodAndWine Magazine Total: 30minutes  8servings 1 1/4 pounds apricots, halved and pitted 1/4 cup extra-virgin olive oil, plus more for brushing Sea salt and freshly ground pepper 1 1/2 tbsp. fresh lemon juice 1 small head radicchio, cored and thinly sliced 5 ounces baby arugula 1/2 pound of Burrata cheese, shredded 4 ounces shaved country ham 1 tbsp. aged balsamic vinegar 1. Light a grill or preheat a grill pan.  Brush the apricots with oil and season with salt and pepper.  Grill over high heat, cut sides down, just until lightly charred, 5 minutes.  Let cool. 2.  In a bowl, whisk the lemon juice with the 1/4 cup of oil and season with salt and pepper.  Gently toss in the apricots, radicchio and arugula.  Transfer to a platter and top with the burrata, ham and vinegar.  Serve. yummy!! xoxo Julie www.goodiegoodiegluten-free.blogspot.com/

 While in the JFK (NYC) airport back in November I was on line for some coffee.  Ugh, I thought, if just for once I didn't have to bring an entire carry-on bag of gluten-free snacks.  If only the airports had more gluten-free options!  I am used to seeing fruit and veggies, obviously naturally gluten free...and on the occasion I have seen Jill Brack's GF cookies Glow -that was a great find, or those GF KIND bars, but I really do not like those.  And I have seen Pop Chips, Pop Corners and plenty of junky food like that.  In this one bodega I found a new bar called NuGo Go Free , not only gluten-free and certified, but kosher (UV Pareve) too.  Also Vegan, Dairy-Free and Soy Free.   This bar goes by NuGo and they come in 3 flavors.  The one I had was GF Dark Chocolate Trail Mix Bar.  The other two flavors you can get are GF Dark Chocolate Crunch and GF Carrot Cake. This brand has many different kinds of bar catergories so the ones you want to look for are NuGo Fre

 Known for their delicious tortilla chips, R.W. Garcia strikes again, but this time taking his world renowned chip and making a cracker .  To be exact a Rosemary and Garlic cracker called 5Seed  Other flavors include Cracked Pepper and Onion and Chive.  Although I do love this brands chips, the idea of a chip in a cracker is odd.  I expected to be tasting a cracker and i tasted a tortilla chip in the shape of a cracker.  They are delicious, don't get me wrong, but I would treat these "crackers" as chips and serve them with Hummus, dips and salsa. I ate the whole box in one sitting!  Yikes! And don't forget R.W. Garcia's Dippers .  Made long and thin for your dipping needs in the following flavors: Veggie, Curry and Rosemary.  These I have not tried yet. xoxo Julie www.goodiegoodiegluten-free.blogspot.com/

Tweeted by GlutenFreeville-Cheesecake factory serves gluten-free beer! A recent commercial on TV advertised that Gordon's Salmon and Tilapia is Gluten-free-and its even stamped on the front of the box.  These are frozen fishes for your freezer. Took a taxi ride to the Upper East Side and passed by Naked Pizza.  They have a gluten-free menu check it out  HERE .  Gf pasta and their own GF pie crust.  And I hear it's good too!  I haven't tried it yet. Check out this article from  Time Out Magazine . SDK in NYC has GF Cotton Candy Sorbet!  Yummy.  I had it and it was sooo good! Some restaurants in NYC put flour in their Mole Sauce.  Yikes!  Always check with the waiter! Some restaurants in NYC use flour in their Buffala Mozzarella.  Always check with the waiter! Goat Town in NYC has caters to the gluten-free.  A bit bland for my taste, but if you are a meat and potato's guy/gal this is your spot. My brother is always telling me about Skinny

You might have noticed I have posted quite a few "hangover helpers", and this is not because I am a lush and party the night away (and if you are I do not judge!), but there are those times when we all wish we didn't have that last drink and wake up the next morning feeling not too bright.  So these are gf helpers to help you. **found in InStyle Magazine December 2011 issue One too many flutes of Champagne and you might find yourself moaning "o, Holy Night" instead of caroling it.  Here's the quickest path back to the holiday cheer. Manage the after-hours munchies: After a few drinks, the fast-food drive-in has a strange magnetic pull.  Prepare by stocking your kitchen with the right late-night snacks.  "Drink tomato juice and eat crackers with raw honey," advises integrative dietitian Esther Blum.  The juice and honey both contain fructose, which studies have found helps the body metabolize alcohol more effectively.  Bottom line: You

**found in Lucky Magazine January 2012 This tangy, savory quick pickle is delicious paired with roast duck, braised pork or a rich pumpkin soup. 2 tart, firm apples (such as Granny Smith), cored and cut into cubes. 6 tbsp. apple cider vinegar 1 tbsp. plus 1 tsp. coconut sugar 1 tsp. kosher salt 1 tsp. poppy seeds Combine all ingredients in a medium size bowl and let sit at room temperature for at least 15 minutes and up to an hour before serving. Enjoy!! xoxo Julie www.goodiegoodiegluten-free.blogspot.com/

 **found in InStyle Magazine Feb. 2012 Issue By chef Yotam Ottolenghi Cook 1 cup quinoa and rinse under cold water; let dry.  Blanch 1 lb. frozen shelled fava beans or edamame in boiling water for 6 minutes.  Segment 2 lemons into a bowl, squeezing in juice from the membranes and from the third lemon.  Toss in 2 thinly sliced avocados.  Add quinoa, beans, two minced garlic cloves, a large handful of thinly sliced radishes, finely chopped basil, 1 tbsp. ground cumin (with nutty, peppery flavor), 1/3 cups olive oil, 1/4 tsp. chili flakes, and salt and pepper.  Toss gently.  Garnish with more finely chopped basil. Enjoy!! Yummy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com/

**found in Feb. 2012 InStyle Magazine For us Celiac's we have to get a bit creative in the kitchen to create some of the old flavors we all miss so much.  That's ok, we can do it!  Mostly from trial and error or helpful tips we can all conquer those who think that eating Gluten-Free is a death sentence.  Quite the contrary! Sometimes just using a little bit of mother nature can spice or sweet up our meal. Exotic spices first thing in the morning?  Yes! says Lior LevSercarz.  Here's how to do it!!: Eggs: Add nutty, herbal and tart notes to an omelet with za'atar ($3/.8 oz., penzeys.com), a Middle Eastern spice mixture that consists of dried thyme, sumac, and sesame seeds.  Give your eggs a few shakes of the mix while cooking and when they are done, sprinkle more on top. GF Oatmeal: Dried long peppers, commonly used in Malaysia and Indonesia, impart a floral, vanilla flavor and a touch of heat.  Grate and sprinkle some over piping-hot cereal/oatmeal

**found in Shape Magazine Issue: April 2011 Whether you overindulged at the bar or the buffet, the right drink can help undo the damage.  Here, the perfect sips for three scenarios. Problem: You got too happy at Happy Hour. Fix: Coconut Water-The tropical beverage is packed with potassium, a mineral that's depleted when you drink too much alcohol. **The clear liquid found inside a coconut has just 43 calories in 8 ounces. Problem: You polished off a plate of pesto gf pasta. Fix: Milk-According to a study published in the Journal of Food Science, a glass of nonfat moo juice can mask garlicky breath. Problem: You overdid it in boot-camp class Fix: Coffee-University of Georgia researchers found that caffeine in two cups of joe cut post-workout sorriness in half by blocking a chemical released in response to inflammation. Enjoy! Happy New Year xoxo Julie www.goodiegoodiegluten-free.blogspot.com/ 

Quite a while ago I was meeting a friend at Sushi Seki for dinner and as usual my friend was late.  She was going to be so super late that I thought I'd walk around the area for a bit.  I was on the Upper East Side around 62nd Street and 1st Avenue.  There was a Bed, Bath and Beyond, a few other restaurants, a Duane Read and a local bodega/quik market.  I went in.  I figured hey there has GOT to be some GF things here, let me take a look.  It was a small market but filled wall to ceiling with goodies, junk food and health food.  I actually found TONS of GF snacks both junky and healthy.  My point for this post is that most bodegas in NYC WILL have GF options, you just have to read the labels and scrutinize your search.  I found popcorn, breakfast bars, chips, lentil chips, rice noodles, pad Thai noodles, juice drinks, yogurts and more.  All GF.  So if ever in need while traveling in NYC or you just need to pick up a few things here and there, these bodegas are your best bet. 

They are gluten-free, raw, high in omega 3's with 7g fiber (really important)! and 5g protein (also super important)...Protein keeps us going and gives us energy, and the fiber?  Well I imagine good for any Celiac!!.  This product is only made with organic flax seeds and herbs/spices.  Cannot go wrong with that!! And only 100 calories for 3 In addition to that fabulous news, these crackers are also made in a NUT FREE and GLUTEN FREE facility!  It keeps getting better. The creator of this cracker is actually an M.D.  Her name is Alison Levitt and she is a Holistic doctor.  She is certified in Family Medicine and specializes in Integrative Medicine.  That's why this brand is called Doctor In The Kitchen .  She belives that "good food is wise medicine".  She developed these crackers for her patients and then began selling them back in 2005 when she partnered with Don Kelly; a seasoned food marketer.  Gosh, these have been around this long? And I am just fi