It's Earth Month, and we gluten-free chefs are one step ahead of our wheat-eating counterparts when it comes to trying to reduce our carbon footprints. Eating gluten-free, after all, can be very green with a little (more) thought.

Taking out gluten usually means taking out all the "convenience" foods that might not be the most Earth-friendly. Packaging and mass production can wreak havoc on the environment. We are forced to do what author Michael Pollan suggests: Stick to the outside aisles of the grocery store. That is, we shop in the produce, meat and the dairy sections mostly. Ironically, even the "health food" section (which contains all the gluten-free mixes and snacks) is on the outer rim of most grocery stores.

We are another step ahead because we read labels. Closely. So, how hard is it to make a few more tweaks to become a little more Earth-friendly?

While you're making sure your dairy, meat and fish are free of gluten, take a minute to reflect on what might be a greener choice. Choose things that are organic (100 percent USDA approved is best), free of synthetic hormones and antibiotics. Also, if you can be on the lookout for grass-fed or pasture-raised beef, that would make a huge dent in reducing your carbon footprint.

Buy things that are local (they travel less than 1,000 miles) and sustainable. These things may seem much more pricey, but you would be amazed how cheap things are if you buy them in season. And lucky for us, it's spring and farmer's markets are starting to sprout with all kinds of fresh veggies, as well as locally raised chicken, eggs and goodies. Support local farmers, who are usually on hand if you have a question about what is actually in your food. See a list of local markets here.

Shop at stores that promote your mission. And being gluten-free, we probably already do. Hiller's, which stocks all its shelves with gluten-free options, also supports local farms and has long-lasting relationships with Michigan farmers, dairy vendors and meat processors. "Made in Michigan" labels with a little state "hand" symbol mark these products, so they are easy to spot. The store is even hosting a few Michigan Food Fairs this weekend.

You're already on a greener path, so why not take it to the next level? Shop wise, cook fresh food and make some thoughtful choices and you will be well on your way to making the Earth a little healthier, too.

Eco Tip: Ditch the Teflon skillet. I did this when my son was first diagnosed with celiac because I wasn't certain the surface didn't collect and hold onto food that would contaminate his food. It turns out, without using the right precautions, these coated pans can release toxins into our food and into the air. It may be time to try cooking on a greener option. Heat the pan first, then add oil to prevent sticking.

Spring has sprung, and so, too, has the good ol' barbecue. A little weathered from sitting unused most of the winter, our trusty Weber just needed a good scraping and soon we were ready to cook outdoors again.

And fortunately, it's pretty easy to get a gluten-free meal when a barbecue is involved. Meat, potatoes and vegetables taste great when cooked up on the grill. Add a salad and some rice, and you have quite a feast.

Of course, there are some steps we have to take to keep gluten out of that feast:

1. Marinades
Make sure to read the labels. Many stores are carrying gluten-free dressings. I found a bottle of Maple Grove Farms Lime Cilantro dressing at Westborn Market, but Kraft Italian also is gluten-free and makes a great marinade.

Or you can always make your own:

• Chicken: Stream olive oil and whisk into equal part balsamic vinegar. Chop desired amount of fresh rosemary and garlic and whisk into dressing. Pour over chicken , cover and refrigerate for at least 1/2 an hour.
• Pork: Whisk together 1 cup of orange juice, 2 minced garlic gloves (or 1 tablespoon dried garlic), 1 teaspoon honey, a pinch of cayenne pepper and salt and pepper to taste. Drizzle in 1/4 cup olive oil, whisking vigorously. Let pork marinate for at least 1 hour.
• Beef: In my opinion, all it needs is a little dry rub: garlic, pepper, salt. But the balsamic rosemary marinade for chicken might also be good.
• Veggies and/or fish: In small bowl, dissolve 1 tablespoon wasabi powder (found in Asian section of most supermarkets) into 1 tablespoon boiling water. Blend wasabi mixture, 2 cloves of minced garlic, 1/2 cup peanut oil, 1/4 cup red wine vinegar or rice vinegar, 1 tablespoon sugar and 1 tablespoon of chopped onion in food processor. Pour over large veggie chunks and marinade 1/2 hour. (Derived from Wasabi Vinaigrette recipe in "300 Big & Bold Barbecue and Grilling Recipes" by Karen Adler and Judith Fertig, Robert Rose (2009).

2. Barbecue sauce
Hot Rod Bob's is made in Michigan and is gluten-free. I found a bottle at Whole Foods, but have also seen it at Hiller's. Make your own by experimenting with ketchup, tomato sauce, garlic powder, Worcestershire sauce, brown sugar, smoke flavor, cumin and cayenne.

3. Dining out
If you're at a family barbecue, or a could-be-contaminated grill, simply ask that your food is cooked on a piece of aluminum foil.

4. Buns
A good bun is hard to come by, and I'm still searching for one my son will tolerate. So far, he's happy with his burger on a piece of toasted gf bread, or a plain hot dog. I have to say, the Ener-G brand comes the closest.

5. Corn
Be careful with butter and margarine. I like Smart Balance varieties. However, my favorite corn method is to put an ear of shucked corn in a square of foil, rub with an ice cube, then salt and pepper. Put ice cube in foil and wrap. The cube will melt and steam the corn. No butter necessary! Some people also like to soak corn in their husks overnight and simply grill whole.

Enjoy outdoor cooking season. I know I will!

Eco tip: According to Kate Heyhoe, author of "Cooking Green," Propane gas and electric grills, although they still consume natural resources and release toxins, are a greener choice because they release less carbon monoxide than charcoal. However, she suggests using a charcoal chimney in lieu of lighter fluid to lessen your carbon footprint if you, like me, prefer to cook on the barbecuing favorite.

My life can get pretty complicated. I'm sure that most moms feel the same.

And as the holidays roll in, our lives get a little more hectic. The kids are home from school, the nights are later and -- oh yeah -- there's gluten-free baking to be done.

In our family, we celebrate both Passover and Easter. Both of these holidays, it turns out, are actually pretty friendly holidays for a gluten-free eater.

At a Passover Seder, no one eats "leavened" food. That's good news because most food that rises has gluten in it. The Passover ban on leavened foods stems from the experiences of Hebrew slaves in Egypt who, according to the Book of Exodus, fled the country in such haste 3,200 years ago that their bread did not have time to rise.

Then, there's Easter. This holiday turns out to be pretty gluten-free friendly, as well. Save a few candy no-no's and green bean casserole, it's easy to make ham, veggies and deviled eggs free of gluten. Alas, my life has become a little less complicated. Now, if only I could send the kids back to school earlier...

Here are some things I'm bringing to our holiday celebrations:

1. My own ham.
I made ham roll-ups for my son with Boar's Head ham lunch meat and Tofutti Cream Cheese. However, most ham is gluten-free, so you might not need to bring your own! Check the label. I know Honeybaked Ham is gluten-free!

2. Chocolate-covered treats.
I kept my kids busy by putting them to work dipping Kraft marshmallows, gluten-free pretzels and raisins into melted Enjoy Life chocolate chips, which are both gluten- and dairy-free. I lined a cookie sheet with parchment paper and let them dip and then drop them. I refrigerated the "candy" overnight, then placed them in decorative cupcake papers. It's a good treat to pass and everyone can eat them.

3. Mini corn muffins
I love making them to take with me. They travel well, and the kids devour them. I simply bake a package of Bob's Red Mill Cornbread Mix (found at most grocery stores) in a mini muffin tin. I like to add 1/4 cup of applesauce and 2 tablespoons of honey to add a little moisture and sweetness.

4. Candy and cookies
Nothing says holidays like all the sweets lining the buffet table. I make sure my little one can fit in by grabbing a bag of cookies from the freezer (usually Bob's Red Mill Chocolate Chip) and some special treats. Most Peeps candy is gluten-free (check the label) and we like Mike and Ike's jelly beans. For a pdf list of gluten-free candy, click here.

For Passover, we stick to the Seder plate. And since the meal is typically eaten at night with my family, we don't worry about the little ones (they eat before we get there). But if you missed it, here is a recipe that uses quinoa that ran in The Oakland Press March 30:

Quinoa Fritters With Lemon-Horseradish Mayonnaise
For the mayonnaise:
1⁄2 cup mayonnaise (regular or light)
1 tablespoon lemon juice
1 tablespoon minced fresh parsley, plus more for garnish
11⁄2 teaspoons jarred horseradish
1⁄8 teaspoon salt
1⁄4 teaspoon ground black pepper
1⁄2 teaspoon finely grated lemon zest

For the fritters:
2 tablespoons plus 1⁄2 cup canola oil, divided
1 medium yellow onion, chopped
1 large clove garlic, minced
1 cup mashed potatoes
2 eggs, beaten
2 cups cooked quinoa
1⁄4 cup matzo meal
2 tablespoons minced parsley
1 teaspoon kosher salt
1⁄2 teaspoon ground black pepper

To make the mayonnaise, in a medium bowl whisk together the mayonnaise, lemon juice, parsley, horseradish, salt, pepper and all but a pinch of the lemon zest. Spoon into a small ramekin and garnish with additional parsley and the remaining zest. Set aside.

To make the fritters, in a large skillet over medium-high, heat 2 tablespoons of the oil. Add the onions and saute until softened and lightly browned, about 8 minutes. Add the garlic and cook for 1 minute. Transfer the onion mixture to a bowl to cool slightly.

Wipe the skillet with a paper towel and set aside.

In a large bowl, use a fork to mix together the mashed potatoes and eggs. Stir in the quinoa, matzo meal, parsley, salt, pepper and the sauteed onion mixture.

Return the skillet to the burner over medium-high. Add the remaining 1⁄2 cup of oil and heat until very hot but not smoking.

One at a time, scoop the fritter mixture into balls about 2 tablespoons each. Place 4 or 5 balls in the skillet, then use a lightly oiled spatula to gently flatted them. Cook until golden brown and crisp on the bottom, about 2 minutes.

Flip the fritters and cook for an additional 2 minutes, then transfer to paper towels to drain. Repeat with remaining fritters. Serve the fritters with the mayonnaise.

Tip: Experiment with quinoa. It has the most complete nutrition and highest protein content of any grain, but is simple to make, very much like rice. Cooked quinoa tastes similar to couscous, but more substantial.