Goodie Goodie Gluten-Free®

Has anyone been to Jennifer's Way GF Bakery yet?  I hear it's divine, and I haven't been quite yet.  My friend Collin mentioned that it was ab fab!  He said he tried everything, and he's not even gluten-free!  Who doesn't love a great bakery?  Allergy free or not!.  Celeb Jennifer Esposito is the owner of this fine spot located in the East Village on East 10th Street between 1st and Ave A. No gluten is brought into the facility, so you can stop worrying.  There is no cross contamination!  In addition to gluten-free, there are other "frees", such as: dairy-free, soy-free, refined sugar-free, peanut-free, allergy friendly, with vegan options and yeast free options! Now if you are going to go there, just a little reminder they are not open on Monday or Tuesdays!  Their are open Wednesday-Sunday, but fear not , they have long hours!  So if you are in need of a bakery fix either stock up on Sunday or return on Wednesday. All cupcakes are Vegan and

Hey guys guess what!?   Pip's Place , an upscale gluten-free bakery located on the Upper East Side of NYC is opening it's second location in my hood!  Murray Hill!  So super excited!  Coming soon to 39th between Park and Lexington Avenues!  Woo Hoo, I am so excited, now I don't have to go all the way uptown to the 80's and First avenue! There were no details on the sign, as to when the bakery was coming, but the sign was huge, so I shall keep you all posted once I know. Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com  

**found in April 2011 Food and Wine Magazine Total: 35 minutes * 4 Servings 2 Tbsp. extra-virgin olive oil 2 fennel bulbs, each cut into 8 wedges through the core salt and freshly ground pepper 1 large shallot, minced 1 garlic clove, minced 1 thyme sprig Pinch of saffron threads 1/2 cup gf vegetable stock 1 tbsp. vegetable oil 16 medium sea scallops 1/4 cup plain Greek yogurt (converted from whole milk yogurt), seasoned with salt 1.  In a large skillet, heat 1 tbsp of the olive oil.  Add the fennel, cut side down, season with salt and pepper and cook over moderately high heat, turning once, until browned on 2 sides, 6 minutes.  Add the remaining 1 tbsp of olive oil and the shallot, garlic, thyme and saffron and cook, stirring until the shallot is softened.  1 minute.  Add the stock, cover and simmer over low heat, turning once until the fennel is tender, 12 minutes.  Season with salt and pepper, discard the thyme. 2.  In another skillet, heat the v

**found in April 2012 Food and Wine Magazine Total: 5 minutes plus 2 hours Steeping-Makes 1 drink Mixologist Kathy Casey of Kathy Casey Food Studios-Liquid Kitchen steeps vodka in English Breakfast tea for this drink.  To sweeten it, she uses local honey ("a great way to customize your cocktails", she says)-specifically, the dark, fig-flavored honey from her studio's backyard hive underneath a fig tree. Tea Vodka: 12 ounces GF vodka 1 English Breakfast tea bag Cocktail: 2 thyme sprigs  Ice 1 1/2 oz. GF tea vodka 3/4 oz. fresh lime juice 2 tsp. honey mixed with 2 tsp. water 1.  Make the tea vodka in a jar, combine the vodka with the English Breakfast tea bag.  Let stand at room temperature for 2 hours, then discard the tea bag.  (makes about 12 oz.  The infused vodka can be kept covered at room temp. for up to 1 month) 2.  Make the cocktail in a cocktail shaker, lightly muddle 1 of the thyme sprigs  Add ice and the Tea Vodka, lemon

Total: 15 minutes, plus 4 hours chilling 4 servings As chia seeds soak in non dairy milk, they create a tapioca-like pudding. 2 1/2 cup Coconut, Almond, Cashew, Soy or Hemp milk (unsweetened) 1 Tbsp. Maple Syrup 1/2 cup chia seeds 1/2 tsp. finely grated orange zest 1 Tbsp. Raw Cacao powder 1.  In a 1-quart jar, combine the milk with the maple syrup.  Close the jar and shake to combine  Add the chia seeds and orange zest, then close the jar and shake well.  Refrigerate until the mixture is very thick and pudding-like, at least 4 hours or overnight, shaking or stirring occasionally.  Serve the pudding in bowls. Serve with: orange, tangerine or clementine sections. Make ahead: The pudding can be refrigerated for up to 3 days. xx Julie Like Goodie and wanna Fall In Love?  Follow me on  Instagram,  Facebook,  Twitter , &  Pinterest ! Do you love Nutrition, Health and Wellness? Then check out the  Institute For Integrative Nutrition

Argh! I'm sure many of you can feel my frustration with dining out. Some of these waiter's just don't get the whole gluten-free thing! While dining at Bar Frites in Long Island I mention I'm gluten free. The confused look on the waiter's makes me nervous. So I explain. No flour, no bread or breadcrumbs, no sauces and marinades. He advises the plain steak no works.  No fries because they are contaminated. No caramelized onions because they are contaminated.  So that's what I ordered.  He was an annoyed waiter that didn't want to deal with my intolerance.  I was super aggravated.  Since when should lunch ever be a hassle? Sometimes being Celiac is frustrating. The comical part of the meal, is when I asked the waiter for plain butter and he told me butter is not gluten-free.  Aye! He looked at me and said "I don't think you can have butter".   And the crazy part?-this is not the first time a waiter/waitress has mistaken a dairy allergy

Yummy! After an afternoon at Home Depot in NYC I got to stop by at my most fav local GF pizza joint! It was delicious! If you haven't been you must! But remember only the square cut pies are gluten free so don't forget to specify! Xoxo Julie Www.goodiegoodiegluten-free.blogspot.com

**found in Food and Wine Magazine, March 2012 issue Total: 10 minutes Makes 2 cups (8 servings) A little bit of garlic, lime zest and olive oil transforms canned hearts of palm into luscious, low-fat dip. 1 large garlic clove, minced  salt Two 14 ounce cans hearts of palm, drained and rinsed 1/4 cup extra virgin olive oil 1/4 tsp. finely grated lime zest Freshly ground white pepper GF chips, crisps and toasts for serving *Using the side of the chef's knife, mash the garlic to a paste with a generous pinch of salt.  Scrape the paste into a food processor.  Add the hearts of palm and oil and the process to a medium-fine paste.  Add the lime zest, season with salt and white pepper and pulse just to blend.  Transfer the dip to a bowl and serve with chips. Make ahead: The dip can be refrigerated for up to 2 days Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com

I have way too many amazing and nice things to say about this beyond fantastic place! If you haven't eaten at Hu Kitchen then you must go ASAP! Everything In their facility is grain free, gluten free and dairy free and it tastes so good! Actually the kitchen is gluten free, So zero cross contamination. The only bad thing I can say is the coffee is gross-extra bitter.  Go get your coffee elsewhere and dine in or take-out with Hu Kitchen. I was in the area and stopped in for some lunch. I had the grain and dairy free veggie lasagna, the cauliflower mash-which looked and tasted like mashed potatoes and the sweet potato chunks with cashew cream. Divine! Located on 78 Fifth Avenue (near 13th street). It's so good I eat like a pig everything I go there!!! Enjoy! Xoxo Julie www.goodiegoodiegluten-free.blogspot.com

I can't seem to get enough of pancakes! Gluten-free of course! I have to admit that the taste and texture of gf pancakes is different them what pancakes used to taste like-fluffy and light and often soggy with too much maple syrup. Prior to my diagnosis I hated pancakes and waffles. I always thought they were so heavy and filling. Just a few bites and I'd feel like I eaten a five course meal. I didn't realize I was a victim of gluten. No wonder I'd get so full so fast! I was eating the one thing my body was never able to digest. So now being gluten free for so long I started out with Bisquick gf pancake mix. They are good, don't get me wrong, but this mix is thick and not very pourable. So when they hit the pan they don't spread and they often burn quickly. They are very quick to make but just don't taste like that old school pancake. And oh how I miss the taste of that old school pancake. Then I tried Pamela's gf pancake baking mix. Y

**found in January 2012 Bon Appetit 4-6 Servings Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast. 2 medium red beets, tops trimmed 2 medium golden beets, tops trimmed 3 blood oranges 1 medium navel orange (preferably Cara Cara) 1 Tbsp. fresh lemon juice 1 Tbsp. fresh lime juice 1/2 small fennel bulb, very thinly sliced crosswise on a mandolin 1/4 red onion, very thinly sliced on a mandolin (about 1/3 cup) Good quality extra virgin olive oil, pumpkin seed or walnut oil for drizzling Coarse sea salt, such as fleur de sel or Maldon sea salt, and freshly ground pepper 1/4 cup loosely packed fresh cilantro and or chervil leaves 1.  Preheat oven to 400 degrees.  Wash beets, leaving some water on skins.  Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour.  Let cool. 2.  Meanwhile, using

**found in Food And Wine Magazine, March 2012 Total: 15min Makes 8 cups (6 servings) This kettle corn is so satisfying, it's salty, sweet and a little spicy.  Since it stays crisp for a few hours, you can make it in advance. 2 Tbsp. canola oil 6 Tbsp. popping corn 2 Tbsp. sugar 1 Tbsp. golden flaxseeds 1/2 tsp. each salt and freshly ground black pepper In a large nonstick saucepan, heat the canola oil with the popping corn over moderately high heat until sizzling.  Add the sugar, flaxseeds, salt and pepper, cover and cook shaking the pan constantly, until nearly all of the kernels are popped, 5-6 minutes. Pour the kettle corn onto a rimmed baking sheet and let cool, tossing once or twice.  Transfer the kettle corn to a bowl, leaving any un-popped kernels behind. Wine? Bright sparkling wine from Spain: NV Cristalino Cava Brut *to prepare vegan-use a different oil Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com  

**found in January 2012 issue Bon Appetit 2 servings To make this pasta sing, use the freshest best quality crab available, such as jumbo lump crabmeat, Dungeness, or King Crab.  Adjust the heat from the Chiles and the amount of lemon juice to your liking. 8 oz. gf linguine kosher salt 4 tbsp. unsalted butter, divided 1/4 cup minced shallots 1 tsp. minced garlic 1-2 Fresno chiles, red jalapeños, or red Thai chillies, seeded, sliced into thin rounds 1 1/2  Tbsp. or more fresh lemon juice, divided, plus 2 tsp. (packed) finely grated lemon zest, divided. Freshly ground black pepper 8 oz. cooked, shelled Dungeness crab, king crab, or jumbo lump crabmeat, picked over for shells. 1/3 cup fresh mint leave, gently torn, divided. 1.  Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. 2. Drain, reserving 1 cup pasta cooking liquid. 3.  Meanwhile, melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large skillet over med

**found in Us Magazine April 22nd, 2013 issue Looks like Drew Barrymore is teaching chef Eric Ripert and Us Magazine to prepare her dish! Clams Montecito 1 stick butter (unsalted) 5 cloves garlic, chopped 1 large jalapeno, seeds removed and chopped 1 cup Barrymore Pinot Grigio (or similar brand) 1 lemon, halved 3 dozen Manila clams 1.  In a saucepan on low heat, met butter.  Add garlic and jalapeño.  Cook for 3-4 minutes on medium heat. 2.  Add wine and cook for 5 minutes.  Remove from stove.  Squeeze lemon juice into mixture, set aside. 3.  Meanwhile, preheat grill to medium-high heat.  Spread clams on cookie sheet.  Grill, tossing, until shells open and clams are fully cooked. 4.  Coat clams with butter mixture.  Serve with pan seared cod, if desired and a baguette. Serves 2 Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com  

Today I remember it like it was yesterday... I was in college, and these violent episodes were happening more then frequently.  I was always so sick to my stomach.  I thought nothing of it.  And neither did my doctors.  My doctors also didn't seem to think otherwise when I always had sinus infections and strep throat constantly either, nor did they think about it when I had pneumonia at age 4 about 3 times and then Whopping Cough during my Middle School years. Crocodile Medicine by Marjorie-Ann Watts (published in 1977) was my favorite book during my childhood.  My immune system was oh so compromised.   I was always so excited to come home from college so I could see my boyfriend at the time.  We both went to different schools and therefore were in a long distance relationship.  So my time at home was cherished.  As a Long Island Jew, it was imperative that our nature was to form a love for Chinese food, and boy did my boyfriends family love it.  So on most Sunday evenin

Did you know that there are approximately 300 different symptoms known for Celiac Disease? Something all of us forget, is that Celiac Disease effects people differently.  While one person may have diarrhea and migraines, another may have infertility and anemia.  Some people with Celiac Disease often have no symptoms at all, and in those cases, the undamaged part of the small intestine is still able to absorb enough nutrients to prevent symptoms, yet anyone diagnosed with CD is at risk for some of the complications of CD. Frequent abdominal bloating and pain Chronic diarrhea or constipation Vomiting Weight loss Pale, foul-smelling stool Iron-deficiency anemia that does not respond to iron therapy Fatigue Failure to thrive or short stature Delayed puberty Pain in the joints Tingling numbness in the legs Pale sores inside the mouth A skin rash called dermatitis hepetiformis Tooth discoloration or loss of enamel Unexplained infertility or recurrent miscarriage