A new year is approaching and I'm excited for it. New days await us, and it's a good time to reflect on what we are leaving behind and plan for better times ahead. And what better way to do that then with your closest friends and family?

Hopefully, the company you keep on New Year's Eve is aware of special diets. And the good news is, it's not difficult to snack gluten-free. Volunteer to bring a dip or munchie or, if you're hosting friends, know that it's easy to create a cost-effective, healthy, gluten-free spread.

Here are some suggestions:

The dip:
Feta and Roasted Red Pepper Spread (adapted from Weight Watchers)
1 jar roasted red peppers in water, drained
4-5 ounces feta cheese
2 bricks cream cheese (I used 1/3 less fat Philly)
3 sprigs fresh dill
1 clove garlic
fresh ground pepper

Put all ingredients into food processor and blend. Store in a bowl and refrigerate overnight.

The chip:
Crunchmaster's multi-seed crackers go really well with this dip. I found them at Westborn in Berkley and Kroger. Just a great cracker and looks just like the "wheat" variety. Your guests won't miss a thing.

The dip:
Guacamole (photo at top)
3 semi-ripe avocados
1/4 sweet onion, diced small
1/2 beefsteak tomato, diced
Juice of 1/2 lime
1 tsp garlic powder
salt to taste

Cut avocados in half and remove the seed (with spoon or by stabbing with blade of a large knife, twisting and pulling out seed). Spoon out avocado flesh and place on cutting board. Cut into medium sized chunks and scrape into large bowl. Use board to cut onions and tomatoes and add to bowl. Squeeze lime over guac mixture and add garlic and salt. Depending on the texture, either mix with a spoon, or mash with a fork. I like a chunky guac, so I don't mash it.

Tip> Make sure avocados are not too mushy. Look for ones that still have some green on the skin, but have give when you squeeze it gently so they are good enough to stay in small chunks but not too hard so they are not creamy.

The chip:
I prefer Garden Fresh Gourmet tortilla chips. They can be found almost anywhere in the metro Detroit area, as they are made in Ferndale. Also good are Tostito's Scoops, especially for a chunky dip.

The dip:
Hummus
I like Sabra the best. I can not make one as good as that because I just have not mastered the art. And another note on this brand, I have not received confirmation that it is gluten-free. I got the "we can not guarantee that this product is gluten-free, but it is made from gluten-free ingredients." My son is very sensitive and he has never had a problem, so I can just tell you that from our experience it has been a safe snack. For those of you who would like to take a stab at hummus-making, here is a recipe:

• 1 16 oz can of chickpeas or garbanzo beans
• 1/4 cup liquid from can of chickpeas
• 3-5 tablespoons lemon juice (depending on taste)
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

The chip:
Hands down the best thing to dip into hummus are cucumber slices. Simply wash and cut 2 cucumbers into "chips" for a healthy and crunchy dipper. My son's favorite, though, are Glutino crackers. He likes to take little spreaders and put them on the round crackers all by himself.

Other suggestions:
Layer beans mixed with Penzy's Taco (or recipe here) seasoning (go with chicken taco seasoning for dairy-free), tomatoes, sour cream (Tofutti for dairy free) and black olives in a 9-by-11 dish for a festive dip. Another good tex-mex dip is a can of black beans, a cup of corn and a 1/2 cup of salsa. Don't forget a veggie tray and a fruit salad make nice munchies everyone can eat.

Drinks
Remember, most distilled liquor is gluten-free, so drink responsibly. Revisit my post on the topic here. Also, many local stores (Hiller's, Mug and Jug, some Krogers and Whole Foods) carry gluten-free beer. Revisit my beer review here.

So, cheers to you 2010. And may the New Year be full of food, friends and fortune.

One week to go before Christmas and it's time to preheat the oven. Whether it's baking cookies for friends and neighbors, treating yourself at the end of a hectic day or simply warming the house with smells of sugar and spice, do yourself a favor and pull out the gluten-free flour and mix up a holiday confection.

1. Chocolate Chip Muffins (photo at top)

I'm not a baker, by all means, but sometimes I get lucky. In a desperate attempt to entertain the kids earlier this week when snow and ice kept them indoors and out of school, I pulled out all my recipe books and decided we were going to make muffins from scratch. Even if they turned out awful, I was convinced it would be a fun activity that would keep us busy for a while. I was right about the fun. And fortunately I was wrong about them turning out awful.

Even with two rambunctious boys in the kitchen, and with my limited baking skills, these muffins turned out to be scrumptious, chocolate masterpieces. The kids had fun measuring the ingredients and scooping the batter into the muffin tins (the batter is thick, so it was easy for them to make it to the cups without spilling). We have been eating them all week as on-the-go snacks. I can only imagine how good they would be Christmas morning.

This version is adapted from Carol Fenster's Giant Chocolate Chip Muffins recipe in "Gluten-Free Quick and Easy." Make these now and freeze them -- you won't be sorry.

Ingredients:
2 cups gluten-free flour blend (such as Bob's Red Mill)
1 cup cane sugar
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1 teaspoon salt
1/2 cup unsweetened cocoa powder
2 large eggs
1 cup milk (we used Almond Breeze)
1/3 cup canola oil
1 teaspoon vanilla extract
1/4 cup chocolate chips (we used Enjoy Life)

Preheat oven to 375 F. Spray muffin pan with nonstick spray or line with paper cupcake tins.
Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla and beat with an electric mixer on medium until mixture thickens slightly. Stir in chocolate chips and nuts. Spoon the batter into prepared muffin pan, filling each about 2/3 full. Makes about 17 muffins. Bake 27-30 minutes or until toothpick inserted comes out clean. Cool 5 minutes. Serve warm or cool completely and freeze in plastic storage bag.




2. Cutout cookies

My little one has been pretty excited about Santa this year. Every night he asks me if we should set out cookies and milk. I decided I'd better have something prepared for the occasion. I found a box of 123 Gluten Free Sugar Cookie mix (which is also dairy, peanut and soy free) $1 off at Kroger and decided it was time to act. Even at $1 off, the price was steap, but the results proved I didn't waste my money. The cookies were soft and buttery and delicious.

Warning:Follow the directions carefully if you use this brand. I put the dough in the fridge overnight and cut the cookies a little thicker (see photo above), as the dough is VERY fragile. Also, you'll want to use a Silpat and a razor thin metal spatula for the same reason. The box says the dough yields 40 cookies, but it is closer to 30 unless you have a super small cookie cutter.

For frosting, I used the basic confectioner's sugar recipe found on the back of most powdered sugar packages. Here it is if it's not:

In medium saucepan, mix 2 cups confectioner's sugar, 1 teaspoon vanilla and 1 tablespoon milk or milk substitute. Heat on low until sugar melts, whisking and adding 1 tablespoon milk at time until desired consistency. Turn off heat. Will thicken substantially as it cools. I like to spoon some into a few bowls, add color and let it cool slightly before frosting. As it cools completely, it should harden on top of cookie.

These were a hit at the school's holiday party and we will be sure to leave one for Santa!

3. Rice Crispies Tried and True

Whether bringing a treat to a holiday party, keeping special snacks on hand to make the season bright or just want a project to do with the kids, you can't beat Rice Crispy Treats. It's so simple to melt a bag of marshmallows (Kraft is gluten-free), a stick of butter (or Earth Balance) and mix in a full box of gluten-free rice cereal. I let the kids pour in the stuff. One day I will let them form little animals or shapes, but this batch was for a preschool party!

Here's some fun things to do with the mix, but I simply spread the mix into a Pyrex and refrigerated overnight. In the morning, I used a spatula to pry the whole rectangle out of the pan and plopped it on my cutting board and cut the whole shabam into squares. Easy and fool-proof. TIP: Dip a wooden spoon in ice water and use to spread into pan. The cold, wet surface won't stick to the gooey mix.

Remember, Kellogg's Rice Krispies are NOT gluten-free as they contain barley. Try Erewon or Nature's Path found at Hiller's and Whole Foods. Also beware the label "wheat free." Some organic brands are wheat-free, but NOT gluten-free.

* * * * *

Now that I have a few treats up my sleeves, I can turn off the oven and wrap a few presents. I'm not Betty Crocker yet, but I'm trying to blend in for the holidays. Santa has cookies, the kids are done with their parties and I'm hanging up the apron for now. I still haven't mastered fudge or complex cookies yet, but I've got the basics down.

I have no complaints so far.

The weather outside surely is frightful, but having time to spend in the kitchen is delightful. Especially during this time of year.

While the temperature drops along with soft flakes of snow, I'm fine with staying in and preparing a healthful meal for my family.

Nothing is better for them than a warm, hearty meal at the end of the day. And nothing says hearty to me like a good ol' meat-and-potatoes meal. The simple protein, veggie, starch approach to the end-of-the day meal is a good one to follow if you are eating gluten-free. An economical way to end the day, fill your freezer with chicken breast, beef cuts and pork tenderloin for a quick go-to during weeknights in.

Potatoes, rice and quinoa are great gf starch staples and meat dishes are easy to prepare. Steam or roast your favorite veggies and you have a no muss, no fuss meal to eat as you stare out at the winter wonderland.

Here are a few of our favorites:

Beef Stroganoff
1 teaspoon olive oil
1-2 pound cut of beef (such as sirloin or tenderloin) cut into thin strips
1/2 sweet onion, chopped into large pieces
A 32 ounce box chicken or beef broth (such as Kitchen Basics)
salt, pepper to taste
3 tablespoons dried mustard
1 small can tomato paste
1 small package of mushrooms, sliced (optional)
Sour cream for topping (optional)

Cut and season beef. In large skillet, brown meat in oil. Drain and add onions and mushrooms. Saute for a few minutes, then add broth and mustard. Simmer for 20-30 minutes or until beef is tender. Stir in tomato paste with large spoon, scraping the bottom of the pan. Return to a simmer for 5 minutes, stir and remove heat. Add sour cream if desired and serve over gluten-free pasta or rice.

* * *

Another meal that's quick, easy and filling on a cold winter day can start with a whole chicken breast. I sliced mine into two pieces one night and simply covered them with sauce in a casserole dish. San-J offers a variety of sauces, marinades and dressings that make meat-and-potato meals a snap. I baked my pork in San-J's gluten-free Sweet and Tangy sauce next to a few sweet potatoes. I simply steamed some broccoli and mashed the potatoes with some applesauce to go with it and we were all pleased with the results.

Saucy Chicken (photo at top)
1 whole chicken breast chopped into two pieces
1 teaspoon oil
One 10 ounce bottle of cooking sauce (check out San-J's list here), reserve 3 tablespoons for drizzling

Place chicken in casserole dish and cover with sauce. Cook at 350 for 30-40 minutes. Slice and top with reserved sauce.

Here is another recipe for pork using Sweet and Tangy sauce. Also try out San-J's gluten-free soy and tamari sauces! I was pleased to find these existed gluten-free and found both at the Royal Oak Kroger.

Stay warm and eat well.

Stress. It's all around us.

We are living in a 24-hour, plugged-in and every-changing environment. On the bright side, the world is at our fingertips. On the flip side, the ever-flowing information from our Smart phones and laptops never escapes us and can feel like a far stretch from the modern "convenience" it was intended to be. At no time is this dilemma more evident than during the holidays. And as I always say, special diets make it THAT MUCH more stressful.

So, this holiday season, I'm thinking ahead and utilizing my resources. I'm also trying not to make things too complicated. It will be a combination of taking it easy and taking advantage of the information that streams to me.

Easy: Make dinner simple. Pizza night with steamed broccoli. We like Buddy's if we're out, Amy's (at most grocery chains, but find the soy cheeze variety at Meijer and Hiller's) and Kinnickinnick crusts with sauce and cheese (such as Vegan Gourmet found at Whole Foods). Another easy dinner solution? Breakfast for dinner. Pull out the pancake mix, add some pumpkin puree left over from Thanksgiving or some applesauce for extra sweetness and nutrition. Make a smoothie and some scrambled eggs and enjoy an easy and cheap meal reversal.

Resource: My sister-in-law is a wonderful mother and aunt. During a holiday gathering, she handed me a bag of chocolates from Amanda's Own Confections for my picky eater. My niece has a peanut allergy and she went out of her way to order chocolates for the occasion that they all can have: nut free, dairy-free, gluten-free. Check out the website here. Also check out the Chocolate Emporium for a special gift for someone. I know I appreciated it!

Easy: Expecting a rough week? Think ahead during any downtime, be it a Sunday, afternoon or after-bedtime adult time. Cook up a batch of chili or bake some muffins. You will thank yourself when you are rushing the next day. Check out this very simple and delicious recipe from Rold Gold Tomatoes, a local company that uses tomatoes grown at a variety of Michigan farms. Here is what they sent me about their product: "Red Gold generally does not contain wheat, oat, barley, or rye. Ingredients containing one of these, such as flour, would be identified on the back panel. They also do not use corn sweeteners in their canned tomatoes, which can contain corn gluten." Very easy.

Think-ahead Chili
2 cans (14.5 ounces) Rold Gold Diced Tomatoes Chili Ready with Onions
1 (15 ounces) can garbanzo beans, drained and rinsed
1 (15 ounces) can black beans, drained and rinsed
1 10 ounce package frozen kernel corn
2 teaspoons chili powder

Directions:

• In large saucepan, combine tomatoes, garbanzo beans, black beans, corn and chili powder; mix well.
• Bring to a boil over medium-high heat. Reduce heat; cover and simmer about 10 minutes. Cool and store in individual storage bowls, or in a large bowl for a meal the next day. Goes well with Bob's Red Mill corn muffins.

Resource: Get yourself a cookbook for the holidays! I recommend "The Cake Mix Doctor Bakes Gluten-Free." This one is a resource you will go back to. Anne Byrn takes gluten-free mixes from Better Crocker, King Arthur, Whole Foods and others and makes them into masterpieces. There's gads of photos and directions for dairy-free versions of frostings, cakes, cookies, muffins, bundt cakes and everything you would ever want to bake in an easy-to-use format with room for notes on what worked and tips that you learned along the way. There is advice at every step, even how to share and freeze your goodies.

Easy: Don't bake it yourself! Kevin Brand of Breadsmith of Bloomfield Hills recently sent me home a sample of Gluten Free bread (photo at top) from his shop. I sliced it up and froze it for toast and sandwiches, but it could easily be served with appetizers at holiday gatherings. The shop takes extra steps and tests the bread to assure there is no gluten contamination. He says the products are dairy-free but do contain eggs. Brand says the bread is: "available fresh baked from my shop every Thursday by advance order only. Orders must be in by 2 p.m. Wednesdays. The advance order is for two main reasons. First I'm trying to keep the retail price affordable since this product is a need not want. Second, seeing as that we are a gluten facility I can't have the product sitting in my store and therefore I don't want any extra other than what is ordered for that day." Check out the Breadsmith at Maple and Lahser or here.

Resource: Use that phone of yours! Look up restaurants, call them and ask about gluten-free menus. Take photos of things you enjoy or dislike while out and about and take notes. Write down shopping lists, look up sales, look up recipes and of COURSE, for everything you need there's an app for that. Get gluten-free recipes, lists of restaurants and my favorite is the GlutenScan iPhone application that offers a gluten-free safety status, complete product and ingredient information and allergy warnings. GlutenScan allows you to call a product manufacturer at the touch of a button. Searchable by product name, category or UPC, GlutenScan gives users unprecedented access to a database of over 30,000 food products and more than 10,000 manufacturers when they need it most – while shopping at the store. Check out a really good list of apps here.

I like this new age -- and it stresses me out. But hopefully in the thick of things I will find clarity. Happy holidays!