At the end of another busy day, my family often enjoys sharing a big bowl of popcorn and curling up on the couch with a good movie (or cartoon, in my kids' case).

When we became suddenly gluten-free, I was intimidated by all the long words on the backs of the microwave popcorn bags. Also, as I began meticulously reading labels of snacks and processed foods in search of gluten, it was clear that I didn't really know what I was feeding myself or my kids. There was also the story of workers getting what was called "popcorn lung" from a chemical called diacetyl found in microwave popcorn circulating in the news at the time. So, I looked a little lower on the grocery store shelf and picked up a bag of plain popcorn kernels.

Lo and behold, it was incredibly easy to drop a few teaspoons of canola oil into a pot, throw in some kernels and pop. Within minutes, we had a heaping bowl of popcorn. I began stocking up on a rainbow of popcorn varieties: white, yellow, blue and red. And at such a small cost, I could afford to do so. A bag of plain popcorn kernels is just a few dollars, and makes mountains of popcorn.

I thought I was going to miss the convenience of the microwave variety, but I really don't. I know now that some brands are gluten-free: Jolly Time and Newman's Own are among them. But I just feel a little healthier popping it myself.

Everyone should try it.

Big Bowl of Popcorn
3 teaspoons canola oil
1 cup popcorn kernels (or enough to make one layer on bottom of the pan)
salt, to taste

In a medium-size saucepan, add oil and turn on medium heat. Add a few handfuls of popcorn kernels until they make one layer on the bottom of the pan. Cover. After a few minutes, popcorn should begin to pop. Lift pan off stove and shake so kernels are dispersed. Add back to heat source. Repeat every 30 seconds until popping slows. Turn off heat and remove pan from heat source. Sprinkle on salt, give it a little shake and pour into a big bowl.

Tip: Both of my kids like to play in mini "indoor sandboxes," which are just storage bins filled with dry popcorn kernels or beans. I even add little sand shovels, cups, bowls and trucks for a little indoor fun on a rainy day.

As we celebrate our nation's birthday, I feel a mixture of pride and anxiety. Hopefully, the anxiety can be put to rest with a little thought and good-old American ingeniuty. And as the grand finale bursts in air above us, I hope to see my boys waving the stars and stripes with full, gluten-free bellies.

My pride
My favorite fireworks display is Salute to America at Greenfield Village. I love to hear the DSO play the mantras of all the armed forces, as those who served stand and accept our grateful applause. My eyes are usually full of tears as I think of those veterans who served our country. I feel inspired to do my best as a mom and gluten-free cook when I think of what those who are standing have had to endure so I can sit here and write this blog. Who am I to complain about such hardships as celiac, autism and special diets? Many of my friends have or are currently serving our country. Let's not forget that they deserve applause every day.

My anxiety
And then, there are barbecues. The typical anxiety goes with eating the potluck-type feasts that usually involve hamburger buns, cold pasta salad and a bevy of desserts. How am I to keep little gluten-free fingers out of the firecracker fare? As always, I have to think ahead. I like to bring fruit, veggies or a gluten-free dessert to pass. Cupcakes made with Betty Crocker's gf cake mix might be a nice treat for the little guys, or rice crispies treats made with Kraft marshmallows. Kellogg's Rice Crispies are NOT gluten-free. They contain malt (barley), so make sure to pick up a gluten-free variety, such as EnviroKidz. Don't forget, Ballpark Franks, corn on the cob and watermelon are all gluten-free.

A little planning, and we'll be celebrating our independence from gluten. The food forgotten, we can enjoy our families and watch the sky glow red, white and blue. Happy Fourth of July!

Here's a good dish to pass:

Chick Pea Salad
2 cans (15 ounces) chick peas (garbanzo beans)
3 cups chopped tomatoes
1/2 large cucumber, chopped
1 yellow pepper, chopped
1 red pepper, chopped
1 cup fresh cilantro
2 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
Juice of 1/2 a lemon
salt and sugar to taste

Drain garbanzos and toss with chopped vegetables and cilantro. Whisk together oil, vinegar, lemon, salt and sugar. Pour onto salad and toss. Cover and refrigerate 1-2 hours or overnight.

Tip: Remember to ask for your food to be cooked on foil to avoid cross-contamination. Bring a square with you to remind yourself.

More news from the gluten-free front. Read all about what has come across my desk recently:

New bakery
A Celiac Specialties bakery (cakes shown above) is now open at 39799 Grand River, Novi. Call (248) 987-2348 or click here.

New product
Pure NRG owner Robyn M. of Birmingham sent me an e-mail. She said she has spent nearly a year developing these fresh-baked bars. “I am so proud to introduce my Pure NRG Bars for the health conscious, for vegans and for people who can not eat wheat.” Pure NRG bars are high in fiber, preservative free, gluten-free, dairy-free, organic, vegan and made with hemp protein. They come in four flavors: Carob and Coconut, Carob with dried cherries and almonds, Carob and peanut butter and Blueberry. You can find them at Market Fresh and Market Square stores, Papa Joe's or Plum Market.

Support for autism awareness
In July and August, Puzzle Pieces can be purchased at any Hiller’s checkout for $1 to support the local chapter of Celebrities Against Autism, which offers practical support and guidance to Michigan families. Celebrities Against Autism is a Michigan spin-off of the national effort launched by celebrities Jenny McCarthy and Jim Carrey. Its goal is to raise money to help families obtain the treatments and protocols they need to help individuals with autism function at the highest level possible. Hiller's clearly marks gluten-free products in its Berkley, West Bloomfield, Northville, Plymouth, Commerce Township and Union Lake stores. Many find a gluten-free, casein-free diet helpful in the treatment of autism spectrum disorders.

Way to go Meijer
I recently discovered a handy tool at the Meijer "Mealbox" online newsletter. The store makes a statement about the seriousness of celiac disease and provides a list of gluten-free products, resources and information. Scroll over to the "Special Diets" menu for more information.

Funky little snack
Funky Monkey Snacks are freeze dried fruit treats. They are gluten-free, wheat-free and dairy-free. They come in four flavors: Bananamon, Carnaval Mix, Jivealime and Purple Funk. The bright and colorful packaging appeals to children and the healthy choice makes parents feel better. Find them at Whole Foods or here.

With the farmer's markets in full swing and vegetable gardens starting to sprout strawberries and summertime veggies, it's a good time to start eating healthier.

Gluten-free eaters can rejoice, for this is pure food season in Michigan. In the winter, a fresh fruit or vegetable may have to travel from a warm climate. But as summer officially begins, its bounty begins to fill our markets. Take advantage of it and start snacking healthy.

I started by gutting my snacks cupboard and stocking the fridge with fresh produce. It's a little easier to snack in the summer, when I can merely cut slices of watermelon for the kids to munch on or set out a bowl of grapes. Strawberries are in season, and can be pureed or sliced and used in a variety of ways. As fresh strawberries from local farms go bad fast, try making a puree and freezing for later.

The beginning of July marks the apricot, cherry and blackberry season, so keep your eye out for made in Michigan varieties. This time of year also usually yields Michigan spinach, lettuce, beans, broccoli, cabbage, celery, greens and eggplant.

I recently took Dawn Bause's Slow Cooking class at the Community House in Birmingham. Slow Food Detroit leader Stacy Ordakowski was on hand to discuss local markets and the benefits of supporting food from local farmers. She told the class that farmer's markets should be brimming with local produce in a few weeks, a little later because of a longer winter. I can't wait.

It's a good time to get back to basics and enjoy the simple and whole foods that are always gluten-free.

Raspberry Vinaigrette
1 1/3 cups fresh (preferably Michigan) raspberries or thawed frozen unsweetened raspberries
1/3 cup gluten-free chicken broth
1 tablespoon sugar or honey
1 tablespoon cider vinegar
2 1/2 teaspoons olive oil

Blend all ingredients in blender or food processor. Strain seeds. Serve over Michigan spinach or fresh greens from your garden!

Food fact: Michigan is a strong agricultural state. It is the national leader in the production of blueberries, tart cherries, cranberries, new potatoes and cucumbers grown for pickles. Rich farmland in Michigan's Thumb region grows more beans than any other place in the nation. Read more here.

The sun is out and the so are the kids. And just as we're enjoying one of our first summertime evenings running through the sprinkler, I hear a sound that makes me cringe. The ice cream truck.

My son's eyes light up and I try to redirect his attention. But the sound is getting louder, and the other kids in the neighborhood are flagging down the truck. Luckily, I have some of his favorite treats in my freezer and he is content with those -- for now. But I figured it was time to educate myself on ice cream options.

Unfortunately, it appears that malt can hide in many Popsicles and frozen icy treats. A bummer for me, who thought Popsicles were relatively safe. In fact, I always thought the Popsicle brand was safe for my son to eat, but am having trouble backing up that claim now. Nestle brand treats seam to be a safer choice, as are many of the whole fruit varieties found in grocery stores. Our absolute favorite summer pops are PhillySwirl brand varieties. I get the cups and push-ups at Meijer, but have also seen them at Costco.

If you're not dairy-free, the ice cream options are pretty good. You may have to advocate for yourselves, because there may be some cross-contamination, but Dairy Queen says its soft serve is gluten-free, and Wendy's says its Frosties are gluten-free. Ben & Jerry's will label gluten in the ingredients, and some varieties of both Dreyers and Edy's (check labels) are reported to be gluten-free. Here is a good list that includes ice cream treats that are safe. Our favorite gfcf ice cream is So Delicious Neapolitan and other Turtle Mountain varieties.

We have a good time making our own summer goodies, also. Strawberries can be found at farmers markets at this time, and are easily blended and frozen in ice cube trays, Popsicle molds or your own cups with sticks. Blend with yogurt (or soy yogurt) for a creamy and sweet version.

I'm not sure the ice cream truck will deliver any gluten-free treats to us this summer. We'll have to keep our picky eaters occupied, in the meantime, with our own frozen treats and lots of summer fun.

Tip: Check out your local grocery store for the new Betty Crocker gluten-free cake, brownie and cookie mixes!

Recently, I asked a server at a restaurant if they had a gluten-free menu. She said yes and then: "it's a really popular diet." This is not an unusual response, I find.

In fact, I have had people tell me that they were going to "try going gluten-free" for health and weight-loss reasons. I know eliminating gluten from your diet is not harmful, but wonder if eating gluten-free has any health benefits to someone who does not have celiac or a gluten intolerance. Is it just me, or is gluten-free becoming kind of a fad?

In a description of her book, "The G-Free Diet," Elisabeth Hasselbeck says she discovered the "myriad benefits that anyone can enjoy from a gluten-free diet: from weight loss and increased energy to even the alleviation of the conditions of autism." I question whether any of these benefits are reached without a celiac diagnosis, gluten intolerance or other GI issues. It's interesting that so many people are willing to spontaneously try a diet that I've been struggling with for so long!

As far as "alleviating the conditions of autism," I have to say that I found my son was effected positively after going gluten-free. Surely feeling better has something to do with it, as he also has celiac, and GI problems are common in people with autism. I'm still waiting for a good study or information to prove it, but I hear stories from parents all the time who say the diet, especially combined with eliminating casein, has an effect on behaviors associated with autism. But many parents also report that they don't see a difference, so it may be good for some and not for others. It's not an easy task -- especially for those little ones with rigid behaviors and eating patterns -- so it's probably best to consult a doctor or dietitian, as I did.

But back to the G-free "fad" ... one would hope it can only create a broader awareness. As more establishments become aware of gluten-free diets, they are adding gf menus and products. It's not uncommon to see gluten-free products at nearly every food source, and it's becoming less rare that people look at me like I'm speaking a different language when I say the word "gluten."

But I also wonder if there's a downside to all this faddish frenzy over the "G-Free" movement. The more trendy it sounds, the less seriously people may take an already overlooked and painful autoimmune disease that hits home to 1 in 133 Americans. To those with celiac, this is not a lifestyle choice. It is a necessity.

Perhaps it's time to start calling it a "gluten-free treatment" instead of diet.

Nothing says summer in our family like the first camping trip. And doing it gluten-free takes some preparation. So, I've been spending the last week shopping and mapping out our meals and snacks while we are in the great outdoors.

Here's the menu:

Day 1
We will arrive about 3 p.m., so I'm packing ham rolls and gf pretzels for the car. After we get all settled in and the tents are up, I plan an easy and filling dinner. I pre-cut veggies and got all the fixin's for taco salad. I also pre-made the beef with Penzey's Taco Seasoning. I plan to re-heat the beef either over the fire or on the camping stove. For dessert, we have Kraft marshmallows to roast, of course!

Day 2
For breakfast, I premixed some pancake batter. I like Bob's Red Mill, and I just add water and applesauce to desired thickness. I packed some pure maple syrup, which should taste even better out in the woods. For lunch, we will roast Ballpark hotdogs and eat them with Heinz pork and beans. I've got some Celiac Specialties Gummy Worms for dessert (I found them at Hiller's), which should be a hit at the campground. For dinner, I'm going to grill chicken, which I packed in the marinade (Kraft Italian dressing). I also pre-made a package of Lundberg risotto and cut a half a dozen carrots on an angle. I plan to roast the carrots over the fire in a grill basket. I bought some gf graham crackers and Enjoy Life chocolate bars. So later, we'll make s'mores!

Day 3
We're gonna just have some Gorilla Munch cereal and fruit for breakfast. Then, it's back on the road. I've packed a loaf of homemade gf bread so we can slice it up and make sandwiches on the way home.

Snacks
I popped some popcorn in canola oil and lightly salted it, then packed it in a freezer bag. Also in my snack bag are Soy Crisps, pre-baked Kroger Brand tater tots, Silk chocolate milk boxes, Boar's Head bologna, Rice Chex, Kroger brand Organics Barbecue Kettle chips, homemade trail mix, peanut butter and celery sticks.

Here's a recipe for a little outdoor energy:

Trail Mix
1 cup gluten-free pretzels
1 cup nuts (or soy nuts) of choice
1 cup gf chocolate chips (such as Enjoy Life))
1 cup raisins
1/2 cup dried fruit of choice

Mix and store in travel containers.

Happy trails.