When it's time to meet up with friends or family, or we're out during mealtime and need a bite to eat, I am always reluctant to go out. Who will be able to serve us with all our dietary needs?

When my son first was diagnosed with celiac, most restaurants looked at me like I was from a different planet when I asked if they had anything that was gluten-free. In fact, it has been years since I was comfortable enough to go out with my picky eater. But, when family called on us to head out to a local restaurant recently, I hit the Internet and was pleasantly surprised.

A week later, we were out on the town and I called ahead to ask if another restaurant had gluten-free offerings. They did!

I have learned to ask a series of questions. I like to phone first and if the hostess seems unsure, I ask to talk to a manager. Here is what I ask:
Do you have a gluten-free menu or list of gluten-free foods?
Is the food prepared on its own equipment or can tin foil be used?
Can I be sure that there will be no cross contamination?

I find myself even skipping the last few questions lately, because wait staff and/or management already are putting me at ease and assuring me that our food will be safe to eat. Could it be that in a few short years, establishments are learning to prepare food for every diet, or am I just more aware? Whatever the reason, we are happy to enjoy a good meal outside of our kitchen for a change.

Here are some restaurants we have had good experiences with:

1. P.F. Chang's
We met up with family at the restaurant inside Somerset. There are also Northville, Clinton Township and Dearborn locations. Check out the FULL gluten-free menu here. My picky eater had the fried rice, and I ordered the Buddha's Feast and Chicken Lettuce Wraps. It is regular food off the regular menu. The restaurant even offers desserts and soup.

2. Paesano
One of the best Italian restaurants I have ever eaten at, Paesano in Ann Arbor doesn't have an actual GF menu, but they will make just about anything gluten free. My picky eater had a big bowl of spaghetti with meatballs. Our server told me they could make any pasta dish gluten-free and offer a GF appetizer and dessert daily. It is worth the trip for a special event or date. Make reservations, though. It gets pretty busy even on a week night.

3. McCormick & Schmick's
Another restaurant near the Somerset Collection, McCormick & Schmick's doesn't have a gluten-free menu, but they were very knowledgeable and offered a gluten-free meal to us without a bat of an eye. The server even told us they had a gluten-free dessert if we were interested. Again, this would be a nice place to go on a date or special occasion. The restaurant offers a variety of fresh seafood and food produced locally and in season. It is also a nice place to meet for lunch.

4. G.F. Cucina's
Need a quick bite or dinner in a hurry? G.F. Cucina's is 100 percent gluten-free. Located on Mound Road in Sterling Heights, the restaurant offers pizza, meatball subs, stuffed peppers and much more. It even has a bakery case and fryer. It is the best bet for pizza in my opinion because the entire restaurant is gluten-free. I am skeptical of other pizza shops who offer GF pizza. I used to work at a pizza shop as a teenager, and would come home with a flour layer on me from head to toe.

5. Ramano's Macaroni Grill
We visited a restaurant in Livonia, but there's also an Auburn Hills and Ann Arbor location. This is the place I called ahead and the hostess told me that they offered gluten-free and other allergen-free friendly options. The options were limited, but on short notice and desperate to feed my family, I was happy I could get a meal for my picky eater and other members in our party hungry for a good meal. My son got a plate of grilled chicken with steamed broccoli. And he gobbled it up.

6. Sugar Kisses Bakery
Sometimes, I take my boys to the Berkley bakery for a special treat. They usually have cupcakes and brownies that are both gluten- and casein-free and have vegan, GF and CF offerings. Coffee for me, treats for the kids and a special day for all.

I'm thrilled at all the food service industry has to offer us these days. I will keep an open mind and my open ears for more restaurants in the future. Here are some other restaurants I have heard good things about:
1. Mind, Body & Spirits in Rochester
2. Buddy's Pizzeria
3. Sweet Lorraine's in Southfield

Eat well. Enjoy the company.

Well, we made it six years and the inevitable has happened. My son has become attached to the computer.

His favorite site? Pbskids.org. There, he clicks through word games, learns about numbers, enjoys some imaginative play and sets up train tracks. It was here he first was introduced to Mr. Rogers, and our lives have not been the same since. When I began watching his videos and show with my son, I have to admit, I thought he was a little strange. He talks slow, stares into the camera a lot and follows the same routines over and over. But herein lies his genius.

He is speaking the language of a small child. And, providing a safe environment for preschoolers and kids with autism who are creatures of repetitive routines. His mannerisms, body language and simple breakdowns of everyday social situations have been a remarkable tool in teaching my son to express his feelings. Most notably, he has began expressing love. Mr. Rogers tells us that there are "so many ways to say I love you." There's the singing way, the sign language way and --- my favorite --- the cooking way.

Holding up his hand and signing "I love you" is now my son's favorite way to thank me for a good meal. It's been a long time coming, but he's able to express himself in "so many ways" and I'm happy to provide him with yummy incentives.

For Valentine's Day, I plan to use the cooking way to say I love you. I already have made a Betty Crocker GF cake with chocolate frosting (terrible photo above). I made the recipe from the back of the Hershey's Cocoa container, which is simply cocoa, powdered sugar, butter (or Vegan Smart Balance), vanilla and milk (rice, soy or cow). It is a wonderful frosting to top vanilla cake. The kids helped me make a heart out of mini Kraft marshmallows.

Another recipe I may whip up for the big day is this one. It is derived from this recipe. A change I probably will make is using coconut milk instead of regular or hemp milk and I also took out the nuts so those with nut allergies can enjoy it.

GFCF Fudge
3/4 cups butter or margarine (Earth Balance, Smart Balance)
3 cups sugar
2/3 cup milk (hemp, coconut or your choice)
2 cups chocolate chips (such as Enjoy Life)
1 jar marshmallow creme
1 teaspoon vanilla
Bring margarine, sugar and milk to a full boil in heavy 3 quart saucepan, stirring constantly. Boil 5 minutes over medium heat or until candy thermometer reaches 220 degrees, stirring constantly. Remove from heat; stir in chocolate until melted. Add marshmallow crème and vanilla. Mix well. Pour into greased 9-by-13 pan. Cool at room temperature; cut into squares. Makes about 3 pounds.

For the candy way to say I love you...
Check out Necco Conversation hearts or this list. Also, the Chocolate Emporium has a ton of candy and even GFCF chocolate candy boxes! I also like to make chocolate hearts by melting gfcf chocolate in a double boiler and pouring into a mold (JoAnne Fabrics has lots to choose from.)

It's 6:45 and it's still dark, but the day has to come to a rapid begining.

My eyes are still glazed over, the dog's whining to be let out and the kids need to dressed/washed/fed/packed for school. Withing 30 minutes, hats/gloves/boots need to get put on and backpacks have to be zipped. That leaves little time for eggs and bacon, or any sit-down breakfast for that matter. No one is stopping to eat anything.

Ah, morning rush. We all go through it in some way, shape or form. And our family is no exception. My night job at the paper keeps me pretty foggy, but the show must go on. And some people are not getting fed, it appears.

It turns out, my picky eater is having some early afternoon meltdowns, and I partially blame a rushed and unbalanced breakfast, if any at all. So, I preheated the oven and gathered some supplies. It was time to prepare some muffins.

Easy to freeze and a handy on-the-go meal, I find muffins can pack a lot of protein and energy with the right ingredients. I experimented with some basic muffin recipes and added things like gluten free oatmeal by Bob's Red Mill, Smart Balance peanut butter, carrots, bananas, nuts and apples for protein, fiber, vitamins and tons of flavor. Eat them on the go, or enjoy them with coffee after the kids are out the door. Muffins can pack a lot in a little, paper wrapper.

Spend a day making two or three dozen, and you will reap the rewards for weeks to come.

Energy Saver Muffins
1/4 cup sugar
1/4 cup vegetable oil
1/2 cup applesauce
1/4 cup milk (rice, soy or cow)
1 egg
1 teaspoon vanilla
1/4 cup peanut butter
1 1/4 cup gluten free flour blend
3 teaspoons baking powder
1/4 cup gluten free oats*
1 large ripe banana
1/4 cup gf chocolate chips (we like Enjoy Life)

Mix sugar, applesauce and oil. Add milk, egg, vanilla and peanut butter and blend for 2-3 minutes. Add dry ingredients and continue mixing with stand-up mixer on low or mix with spoon until combined. Smash in banana and roll in chocolate chips. Spoon mixture into tin, filling each cup about 2/3 full. Bake at 350 F or 20-25 minutes. Makes 12-18 muffins.

* Check out The Great Oat Debate for more information on the grain.


Cinnamon Carrot Crunch Muffins
3 tablespoons agave
1 cup gf flour mix
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup applesauce
1 cup carrots, shredded
1 small apple, diced
2 eggs
1 teaspoon vanilla
1/4 cup milk (rice, soy or cow)
1/4 cups walnuts, crushed

Mix all ingredients and scoop into prepared muffin tin. Fill each cup 2/3 full and bake 20-25 minutes at 350F. Great with raisins, also.

Blueberry Almond Muffins
(I like to use a mix to save time, but add nuts to pack it with a little more power)
1 box 365 Muffin Mix (Whole Foods), made to directions
1 pint fresh or 2 cups frozen blueberries
1/2 cup slivered almonds, grated in food processor

Fill muffin tins to directions on box. Also great with other berries mixed in or as mini muffins!

Have a great day!

The kids are back in school and in a rare quiet moment, I found myself watching some daytime T.V. I've always been a fan of Rachael Ray, and decided to sip some coffee and take a peek at her show. My mouth watered as I watched her cook up a vegetarian version of chicken cacciatore. I envied how she washed and chopped giant portobello caps with ease and sauteed them with the typical cacciatore veggies. She sold me with that recipe. I wrote down the ingredients and made a quick decision to revamp it into a gluten-free, dairy-free version and give it a try it for dinner.

I'm glad I had that moment, because the results were worth the dent in my precious alone time. I took a picture of the finished product above (my apologies, the wooden spatula made it in the shot. I am not a very good photographer!)

Chicken cacciatore is a classic Italian dish, which translates to mean "hunter's stew." It's a dish that's easily cooked outside over a fire, so it is often cooked with rabbit or other wild game. A traditional cacciatore is a combination of chicken, mushrooms, garlic, onions and canned tomatoes. Ray, however, takes on the meaty portobello and adds deeper flavor by simmering dried porcini mushrooms and adding sweet, banana-shaped cubanelle peppers.

I was happy to skip the meat for once. After all, gluten-free cooks are often dishing out meat-and-potatoes fare, which can be costly and less healthful. And most of us have vegetarian friends or family members, so it's good to have a few recipes in our repertoire.

So, without further ado, here are a few of my favorite veggie dishes:

1. Potatoes of any kind are sure to please veggie-lovers. Roast them with red peppers and garlic and they are fragrant and delicious. They get a nutty crust on them when baked at a high temperature in the oven. I like to sprinkle some olive oil on them and dust them with fresh herbs (terrible photo above). They are filling and satisfying.

Roasted Red Skins With Peppers
1 package of red skins (such as Aunt Mid's)
1 sweet red or yellow pepper, sliced into thin strips
2 cloves of garlic, cut into thin disks
2 teaspoons olive oil
salt to taste
1 sprig of fresh rosemary

Preheat oven to 400 F. Cut larger red skins in half. Little ones can be cooked whole. Put potatoes in casserole dish and add peppers and garlic. Toss with olive oil. Sprinkle on salt and rosemary and bake 20-25 minutes or until they start to brown. About halfway through, toss potatoes with spatula so they don't burn to the bottom.

2. Squash always has been one of my favorite dishes. I have revealed that here once or twice! The buttery smooth veggies are simple to bake, go well with anything and can even be filled with rice and beans for a complete meal. I like to eat them as a side, make a soup with them and add them to casseroles. For a bowl-sized treat, try making Apple-Stuffed Acorn Squash (photo at left, before baking). Slice an acorn squash in half (tip: poke with a fork and microwave for 5 minutes to soften a little), take out the seeds and fill with apples, walnuts and cinnamon. I top it off with a pat of Smart Balance vegan buttery spread and bake at 400 F for 30-35 minutes.

3. Revamp a classic. I, of course, went with Ray's portobello creation and made it my gluten-free own. I used a can of fire-roasted tomatoes I had on hand from Muir Glen. I loved the flavor it brought to the dish.

Portobello Cacciatore Sans Gluten
4 portobello tops (keep scales on, they have lots of flavor)
1 small package dried porchini mushrooms (near mushrooms in produce section)
3 cups veggie or chicken stock (such as Kitchen Basics)
4 stalks celery, diced
1/2 large, sweet onion, diced
3 cloves of garlic, sliced
4 cubanelle peppers, sliced into small pieces
2 sprigs fresh rosemary leaves
1 teaspoon red pepper flakes
1 teaspoon marjoram or oregano
2 teaspoons tomato paste
2 cups dry white wine (I just used more stock)
2 teaspoons olive oil
1 can (28 ounces) Muir Glen Fire Roasted crushed tomatoes
Salt to taste
1 box DeBoles multi-grain Penne (or any gluten-free pasta of your choice that can stand up to a thicker sauce)

In small sauce pan, place dry mushrooms in 3 cups of stock. Bring to simmer and continue simmering as you prepare rest of dish. Wash of portobellos with a damp washcloth, then dice into large pieces. Chop up onions, peppers, garlic and celery while you're at it and heat oil in large skillet. Drop in mushrooms and garlic and saute about 5 minutes. Add onions, peppers and celery and cook until tender. Spoon in tomato paste and stir. Add wine or broth and bring up heat so dish is simmering. Add rosemary, marjoram or oregano and pepper flakes. Simmer 15 minutes. Bring large pot of water to a boil and prepare pasta while cacciatore is simmering. Take porcini out of broth and chop, then drop into portobello mixture. Spoon out remaining broth, adding it to cacciatore but leaving 1/4 inch on bottom (grittiness will drop to bottom of pan). Add can of tomatoes and simmer another 10 minutes. Drain pasta and toss with cacciatore.

The Italians like this dish with crusty bread. If you can have dairy, check out Whole Foods' selection. We make our own in the bread maker for a special treat. Brush with olive oil and add a few thin sliced of garlic if desired.

The holidays have come and gone. Five things have stayed with me, though, and it's time to start eating right so I can lose them before spring.

Gluten-free or not, we all overdo it during the holiday season. I made batches of brownies with the kids, feasted on mountains of snacks and had a cocktail or two at holiday gatherings. All the goings-on kept me off my treadmill and now my pants are feeling just a little bit tighter.

So, now that the kids are headed back to school and the cold air is keeping us all indoors, I am resolving to start warming up my kitchen with the smell of fresher, healthier fare.

Smart Balance offers up some good tips for eating right and staying on track with New Year's goals. The company sent me an interesting recipe for Mexican Beans and Rice that calls for Smart Balance Sour Cream as a topping. It is gluten-free, but contains dairy. However, it's a very healthful recipe, and one that goes with the company's new plan. I'll have to give it a try; it looks interesting.

“It’s tough to stick to your resolutions if they require a lot more time or if it means eating boring, tasteless foods. But there’s a better way,” said Tammi Hancock, registered dietitian, who worked on the development of the new food plan.

The Smart Balance Food Plan outlines a 14-day menu of healthful and easy recipes. And it includes tips and tricks for adding exercise into your busy day and helps you stay on track with a healthier lifestyle. There are tasty choices for every meal, the company says, delicious recipes and a handy grocery list. You’ll even find a lunchtime routine that promises to give you a full body workout in just five easy exercises.

“The meals are designed to help you achieve a healthy amount of natural fats in your daily diet,” Hancock said. “Following this Food Plan will help you limit your fat intake, avoid harmful trans fat and partially hydrogenated oil and get the benefits of heart-healthy Omega-3s.”

Smart Balance vegan buttery spread is a staple in our house. We bake with it and butter our toast with it. Check out the company's Food Plan and get coupons here.

Another easy way to stay on track is to get the slow cooker out and start making some warm and soothing soups. I like to make my own broth by boiling the remains of a chicken in a pot full of water with onions, pepper corns, garlic cloves, celery and salt. Simply bring to a boil, then reduce to simmer 2-3 hours. Cool, strain and store in fridge overnight. Skim the fat off the top and freeze for later. Or, strain into a slow cooker after boiling, add some leftover chicken, rice and chopped veggies and enjoy a hardy and healthful soup.

Here's another good soup recipe that has barely ANY calories:

Cabbage Soup
3 cans (or about 45 ounces) gluten-free broth
4 carrots
2 celery stalks
1 large potato
1 onion
4 cups cabbage
1 teaspoon crushed red pepper
1 can crushed tomatoes
Salt and pepper to taste

Dice veggies and place in slow cooker. Cover with broth and tomatoes. Season and cook 6-8 hours on low.

Mexican Beans and Rice with Avocado Sour Cream
1 teaspoon Smart Balance® Omega™ Oil
1 can (15.5 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies
1 teaspoon ground cumin
2 cups cooked brown rice*
2-3 tablespoons chopped cilantro

Topping:
1/2 cup Smart Balance™ Sour Cream and Omega-3s & Vitamins D and E
1/2 of a ripe medium avocado, peeled and seeded
1 tablespoon lime juice
1/2 of a medium garlic clove, peeled
1/4 teaspoon salt

Heat oil in a large nonstick skillet over medium high heat until hot. Tilt skillet to coat bottom lightly, cook beans in oil for 15 seconds then add tomatoes and cumin. Bring to a boil, reduce heat, cover and simmer 5 minutes.

Meanwhile, place the topping ingredients in a blender and puree until smooth.

Add the rice to the bean mixture, stir and remove from heat. Sprinkle with cilantro and spoon sour cream mixture on top of each serving.

*Prepare rice according to package instructions.

Serves 4
Per serving: 317 calories, 9 grams protein, 45 grams carbohydrate, 11 grams fat, 3.8 grams saturated fat, 4.9 grams monounsaturated fat, 2.6 grams polyunsaturated fat, 0 grams trans fat, 0.2 mg Omega-3 fatty acids, 1.1 mg Omega-6 fatty acids, 15 mg cholesterol, 800 mg sodium, 9 grams fiber


Mexican Beans and Rice with Avocado Sour Cream with Chicken
This recipe can be served as a delicious vegetarian dish; or add 1 ½ cups of grilled chicken as shown in the photograph.

Serves 4
Per serving: 408 calories, 25 grams protein, 45 grams carbohydrate, 14 grams fat, 4.5 grams saturated fat, 5.7 grams monounsaturated fat, 3.1 grams polyunsaturated fat, 0 grams trans fat, 0.2 mg Omega-3 fatty acids, 1.6 mg Omega-6 fatty acids, 60 mg cholesterol, 841 mg sodium, 9 grams fiber