As the snow piles onto the streets and my windows become sheets of ice, I have no choice but to do some much-needed organizing and cleaning up. First up was the bathroom closet, and I took the opportunity to evaluate all the products and make sure they are all gluten-free.

I had replaced my beloved Aveeno hand lotions (made with oats) and kids soap long ago, but have since de-glutened the adult products, too. After all, when little kids take baths, whether we like it or not, they do ingest water. And although I keep my tub clean (with non-toxic products), I can't help but think some shampoo, soap, etc. stays in the tub. So, better safe than sorry.

Then, I took the plunge and changed out some cosmetics. Our gastrointestinal doctor warned us that a little makeup would inevitably be ingested when the little ones kiss my cheek or get close. And, although the FDA requires allergens to be listed on most food items, it does not require that of cosmetic products.

And then there's toothpaste, medicine and lip ointments, which definitely get ingested. I had already made sure these products were gluten-free, but it's always good to re-read the labels and make sure everything is free of glutens.

So, as cabin fever sets in, I will keep up my quest to defeat gluten in every corner of the house. Today, I can cross "bathroom" off my list.

Here is another list.

What to keep, what to toss

Keep
Johnson and Johnson Head to Toe Baby Wash
Neutrogena haircare and cosmetic products (click here to get list of gluten-free products)
Colgate dental products (click here for list)
Blistex lip ointments (see above list)
Dove bar soap and hair products. Dove will clearly indicate gluten on the label.
SoftSoap (liquid soap)
Purell hand sanitizer
Burt's Bees products (list here)
Tylonol and Advil (see list of medications here)

Toss
Aveno anything - the brand's signature ingredient is oats
Cover Girl face powder
Store brand medications unless otherwise gluten-free (call to make sure)
Bath and Body Works products (many claim to be sickened by products because wheat germ is used in many of them)
Most over-the-counter cosmetics (see list of gluten-containing ingredients here)
Anything outdated

Tip: If you have a new prescription and are wondering if it is gluten-free, follow these handy steps.

It's never good to presume.

I was reminded of this recently when I presumed my kids would eat their usual standbys, only to be met by disgruntled diners and empty stomachs. This past week, my picky eaters have refused to eat any of their usual standbys: fish sticks, broccoli, hot dogs, carrots, beef stew, even french fries (Kroger makes a gluten-free frozen shoestring variety they usually devour).

I presumed that I should just think harder and come up with a more appetizing choice for them. I set off for the store and put on my thinking cap. I picked up some more frozen "kid food" and some ground Jenny-O Turkey that was on sale that day.

That night, before sticking the newly purchased gluten-free finger foods into the oven, I decided to make a little something for the adults with the turkey I bought. I mixed the rejected broccoli, carrots, squash and some diced onions with the turkey and spiced it up with some dried herbs and gluten-free bread that I toasted and crumbled. I added some homemade barbecue sauce onto the top and popped it in the oven.

When it was done, it came out looking very unmarketable to my picky eaters. Turkey is white and doesn't conceal the mixed-in veggies very well. I presumed that the kids would NEVER take a bite.

I presumed wrong.

They both had first and second helpings and out-ate the adults. Go figure. I put the boxes of convenient food back in the freezer and sighed in relief.

Turkey Loaf Surprise
About 1 1/2 pounds Jenny-O ground turkey
1 cup of crumbled bread or gluten-free breadcrumbs
2 cups veggies of your choice (I used steamed broccoli and carrots, diced and pureed squash)
1/2 an onion, diced
2 tablespoons thyme
1 tablespoon marjoram
1 tablespoon pepper
1 teaspoon garlic
salt, to taste
1 egg
1 1/2 cup barbecue sauce (recipe to follow)

Combine all ingredients except bbq sauce with hands. Form into a loaf onto casserole pan and cover with sauce. Cook in 350 F oven for 40 minutes, or until it reaches 165 F.

For sauce, we combine ketchup (Heinz is gluten free) with a dash each of honey or orange juice, Worchestershire sauce, garlic powder, cumin, chili powder (just a little, it packs a lot of heat) and salt and pepper to taste.

Tip: Be liberal with spices when cooking with turkey.

After all the holiday reveling and indulgence, I felt it was high time I fed my hungry crew something a little more healthful than gluten-free sugar cookies and candy canes. As if to back my new mission, two bunches of bok choy recently arrived in my Door-To-Door Organics shipment. The choice became clear: It's stir fry tonight.

I immediately began scouring the kitchen to see what I could chop and drop into a filling and gluten-free meal that would top a bowl of steaming rice. I found a green pepper, a small bunch of carrots, an onion, a large bunch of broccoli florettes and a handful of mushrooms. Along with my bok choy, I had a large steak thawing in the fridge, which would serve as the protein for the entire meal.

The dish was simple, ample and delightful. It also stirred up memories of a time when I didn't think about gluten --- when my dad would whip up a batch of his famous "Chinese Dinner" in his giant wok. Before beginning, I called to find out from him what ingredients he used to grill and top the meal. I was surprised to find out that is was all gluten free.

Some things are just timeless.

Happy New Year.

Stir Fry Like Dad Used to Make
1 large steak or 1 pound of chicken (You can also use extra firm tofu, but make sure to read the label. Some flavored brands add gluten.)
2 bunches fresh bok choy, washed and chopped
4-5 carrots, cut diagonally
1 green pepper cut into strips
1 small onion, chopped into large pieces
1 1/2 cup mushrooms, sliced
1 bunch of broccoli florettes, cut into long strips
2 tablespoons canola oil
2 cups broth
3 tablespoons cornstarch
1 tablespoon ground ginger
salt, pepper to taste
2 tablespoons sesame seeds (optional)

Cut veggies and set aside.
Cut protein into thin, 1-inch strips. Season with salt, pepper, ginger and sesame seeds. Heat pan and drizzle in oil. When oil starts to separate, add protein. Saute until cooked through and remove from pan.
Add veggies to pan drippings, starting with carrots (they take longer to cook). Stir fry for 3-6 minutes, then add remaining veggies. Stir fry 5-10 more minutes, then replace protein. Whisk together cornstarch and broth and add to pan. Cook on high 5 minutes, or until sauce thickens. Remove from heat.
Serve over rice.

Tip: If you like soy sauce, be careful. A common ingredient in the condiment is wheat. La Choy claims to be gluten-free, but some online claim to be sickened from their products. I have not seen any statements nor heard from the company on it's gluten-free policy. Check out Whole Foods or the specialty sections of your local supermarket for sauces labeled "gluten-free." Eden Tamari Soy Sauce is a good bet.