Suddenly Gluten Free

Dipping into the new year

2010-12-28T19:25:00.000-08:00

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.

For the holidays

2010-12-17T17:02:00.000-08:00

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.

Meat and potatoes on such a winters day

2010-12-12T20:06:00.000-08:00

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.

Use what you got, lose the stress

2010-12-05T20:47:00.000-08:00

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!

Feast for all

2010-11-21T17:19:00.000-08:00

It's very easy to get hung up on food.

This is especially true for those of us with special diets, or cooking for someone on one. A simple meal, snack or treat must be analyzed and scrutinized before determining if it is safe to pop into our mouths. The simple act of eating is anything but. So yes, it is always forefront on our minds. I often sigh in exasperation at the thought of planning a meal, and it is an all-family commitment to keep on track so our little one stays healthy and at his best.

As Thanksgiving, the biggest "food" holiday of the year, approaches, all my hangups are front and center. To ease these fears, I am cooking a large chunk of the feast myself. I'm going to cook some food ahead, make a lot of veggies and stuff the bird with gluten-free stuffing. I am finding it not to be the feast of burden I made it out to be. Some family members are bringing dessert, "regular" dressing and sides that fit their desires. But the bulk of the feast will be allergen free.

With the main courses and sides free of gluten, I can make sure my picky eater can experience the meal and be part of a tradition that is as much about health and working together than it is about food. Just as the pilgrims had to learn a new way of life to keep themselves fed and nourished, we once were like those first settlers who came to a strange land. Today, I am happy to say that I no longer feel like a stranger in a New World, but rather like an everyday Squanto. I feel I am kneeling in the dirt teaching others my ways of cooking food and searching for meals that nourish everyone. I am happy to share what I have learned over the years both here and in my kitchen. And I'm finally confident enough to share the bounty.

I hope as we feast this year we will give thanks to those who came before us, overcame obstacles and sickness and put all their efforts onto a table shared by all.

The turkey
Truth be told, I would rather not handle the turkey. And fortunately for me, my parents will be taking on the bird. I will be making the stuffing, however, and have prepared a batch of Bob's Red Mill cornbread for the staple. I plan to make a simple stuffing with onions, celery, dried cherries, sage and cornbread. I am hoping to also include sausage but am having a heck of a time finding gluten free and msg free (msg gives me migraines) sausage. I know Hormel's Little Sizzlers sausage is free of both, but didn't see it at either Meijer or Kroger near my home.

If I was making the turkey myself, I think I would do a brine. Martha Stewart's turkey looks the best. Here is her recipe.

Corn Bread Stuffing
1 package corn bread mix, premade
3 tablespoons olive oil
1 pound ground sausage (see above), optional
1 onion, diced
6 stalks celery, diced
1/4 cup dried cherries
Dried salt, pepper, sage, thyme to taste
1 cup chicken stock (such as Kitchen Basics)

Cut cornbread into 1-inch cubes a day ahead and set out so they are dry.
To make stuffing: Preheat oven to 350 F.
In a large skillet, heat oil over medium low heat. Add onions and celery and cook, stirring frequently, until soft but not brown. Add sausage (if using) and cook until sausage is fully cooked through. Stir in thyme, sage, salt and pepper. Add sausage mixture to cornbread and toss to blend. Slowly pour in stock and toss to moisten. Use to stuff bird or cook on the side.

Here are some safety guidelines from the USDA on preparing a stuffed turkey.

On the side: Spread stuffing in a buttered or oiled 9x15-inch baking dish. Cover and bake 20 minutes. Uncover and bake an additional 20 minutes or until top is crisp and golden.

The veggies
I know a lot of people like green bean casserole on Turkey Day, but we actually skip it. After all, the Native Americans and Pilgrims didn't have cream of mushroom soup in 1621! Green beans are delicious steeped in boiling water for 5 minutes, then tossed into a pan with olive oil, sliced garlic and diced tomatoes. Saute for 5-10 minutes and they are good to go. Or, serve up a bowl of plain steamed beans with a sprinkle of salt and pepper and a pat of buttery spread. Top with slivered almonds for a little something extra. You'd be surprised how many people enjoy pure, steamed veggies. My grandmother always made a heaping bowl of steamed carrots cut on the angle. I didn't tell my mom, but they were always my favorite!

I am planning corn, steamed carrots and string beans on the menu, and also this squash recipe from The Associated Press (use buttery spread in place of the butter if making dairy-free):

ACORN SQUASH WITH BROWNED BUTTER AND FRIED SAGE LEAVES

Servings: 8

5 1/2 pounds acorn squash, seeded, peeled and cut into 1-inch chunks

5 tablespoons butter

16 large fresh sage leaves

Salt and ground black pepper, to taste

Bring a large pot of salted water to a boil. Add the squash and simmer until tender, 10 to 15 minutes. Drain well in a colander, then return the squash to the pot, cover and set aside.

In a medium skillet over medium-high heat, melt the butter. When the butter begins to bubble, add the sage leaves.

As the butter browns, fry the sage leaves on both sides (turning them as needed) until crispy, skimming any solids off the butter as needed, 3 to 6 minutes. Remove the pan from the heat and use a slotted spoon to transfer the sage leaves to a paper towel to drain. Set aside.

Coarsely chop half of the sage leaves and add, along with the browned butter, to the reserved squash. Stir over medium heat until the squash is well coated with butter and heated through. Season with salt and pepper. Serve the squash garnished with the reserved whole fried sage leaves.

Nutrition information per serving (values are rounded to the nearest whole number): 191 calories; 67 calories from fat (35 percent of total calories); 8 g fat (5 g saturated; 0 g trans fats); 19 mg cholesterol; 33 g carbohydrate; 3 g protein; 5 g fiber; 130 mg sodium.

Potatoes
Mashed potatoes are easily gluten free. Just boil and blend with either butter and milk or buttery spread and milk substitute. Salt and pepper to taste. For extra flavor, try boiling the potatoes in broth.

For my feast, I'm also serving my son's favorite: whipped sweet potatoes.

Whipped Sweet Potatoes
3-4 large sweet potatoes, baked in the oven until soft About 1 tablespoon butter 1 cup applesauce Salt, pepper to taste

Remove skins from hot potatoes (handle with care, they can burn your hands) and put in large food processor with other ingredients. Whip until smooth. Serve immediately, or place in a casserole dish and warm for feast time.

Cranberry sauce
Don't by the can, make it fresh. "It's so easy," my mom says. And it is. Just dissolve about a teaspoon (or more if you desire) of sugar into about a cup of orange juice in a medium saucepan. Add a bag of fresh cranberries and simmer until berries pop. Pour into serving bowl. Done.

Dessert
For pumpkin pie, I enjoy the Basic Pastry for Single- or Double-Crust Pie recipe. It comes from Carol Fenster's "Gluten Free Quick & Easy" cookbook. I modified it because it calls for a mix of ingredients I never seem to have on hand. I find using a flour blend from the store (like Bob's Red Mill) with a mix of starches and flours works well. Make sure tapioca flour is included in the blend.

Crust
1 2/3 cup gluten-free flour blend
1/2 cup rice flour
1 teaspoon xanthan gum
1 teaspoon guar gum (may be included in mix, too)
1/2 teaspoon table salt
1/4 teaspoon baking soda
3 tablespoons cane sugar, divided
1/2 cup shortening, Crisco or buttery spread
1/2 cup milk (soy or rice work fine)
1 teaspoon cider vinegar

Mix dry ingredients in food processor, 2 tablespoons sugar and shortening. Mix well and then add milk and vinegar. Blend until ball forms and remove dough from processor. Flatten into 1-inch disk, wrap in plastic wrap and chill for 1 hour.

Remove the dough from refrigerator and knead until warm and pliable. Roll half the dough to 10-inch circle between two pieces of plastic wrap dusted with rice flour. Remove and place place on bottom of pie plate. Fill with filling and bake 25-30 minutes in 375 F oven.

Filling:
1 can (15 ounces) pumpkin puree
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon each of cinnamon, ginger, allspice
1/3 cup sugar or 3 tablespoons honey
3 beaten eggs
1 cup lite coconut milk

Pumpkin bars: But this year went even more simple. I bought a box of 123 Gluten Free Sweet Goodness Pan Bars at Kroger. I added a can of pumpkin puree and voila, pumpkin bars. It was pricey but fills a full 8-by-12 pan with bars. I made it ahead of time (photo at right) and topped it with powdered sugar frosting (recipe on sugar package: just melt butter or buttery spread in sauce pan, add a teaspoon of vanilla, and 2-3 cups of powdered sugar. Melt and add just enough milk or milk substitute for desired consistency. Will harden a little when cool).

Did you know? In 1621, the pilgrims shared a feast with the Wampanoag that was gluten and casein free. The supply of flour was long diminished before the pilgrims landed on Plymouth Rock, so there was no bread or pastries (including pumpkin pie) of any kind at the first Thanksgiving. It is reported that they did eat boiled pumpkin and created a type of fried bread from corn. Also, there was no dairy because there were no domestic cattle at the early settlement. The feast is likely to not have even included turkey (and definitely not stuffing) and likely was made up of fish, berries, lobster, dried fruit, clams, venison and plums.

Don't toss the seeds

2010-10-29T20:35:00.000-07:00

We carve our pumpkins on Halloween day. They are fresh and ready for lighting during trick-or-treating and it's a fun holiday custom. This year, I'm saving the seeds for a delicious gluten-free snack.

Pumpkin seeds have a nutty flavor. They satisfy salty and crunchy cravings and are a good energy-packed snack to munch on while you're on the go. Experiment with flavors for a variety. Try Cajun seasoning on your seeds, or cinnamon and sugar.

Pumpkin seeds are a nutritious snack, packed with minerals and an excellent lean source of protein, as well as beneficial polyunsaturated fats that nuts don't have. The seeds contain iron, magnesium, phosphorus and zinc. For more on pumpkin seed nutrition (without salt), click here.

How to Roast Pumpkin Seeds

1. Scoop seeds and pulp from a medium to large pumpkin and separate into a large colander. Rinse under cold water, picking out additional pulp and strings.

2. Place the pumpkin seeds in a single layer on a baking sheet. Drizzle olive oil and roll seeds around pan with hands to coat. You can also spray with Pam (non baking is gluten-free).

3. Sprinkle with salt or desired spices and bake at 325 F until toasted, about 25 minutes, checking and stirring after 10 minutes.

4. Let cool and store in an air-tight container or large plastic bag.

Pot of witches' stew

2010-10-24T17:42:00.000-07:00

It was a Sunday afternoon and we anticipated a long day. The kids were dressed in their finest Halloween garb and were anticipating a ghoulish adventure at Huckleberry Railroad in Flint. I packed a few treats (such as Enjoy Life chocolate bars, Glutino pretzels and gummies) I knew were safe, some Celiac Specialties doughnuts and we were off.

The sun was shining and the kids were in high spirits as we joined other little monsters gathered at the Genessee County park for the event. They started off sluggishly holding our hands and dragging their feet but after merely moments, they perked right up.

A lineup of 20 trick-or-treat stations did to them what 2-3 cups of coffee do to me the morning after working the afternoon shift at the paper. Add a 40-minute train ride and my little ones were pretty scary themselves. All the Starburst candies, Skittles and Smarties (all passed out at the event!) had my picky eater living up to the name of his alter ego of the day, "Buzz" Lightyear.

A dose of "real" food was needed so that he would come down from outer space in time for bed. Good thing we planned ahead.

Grandma and grandpa came armed with a pot of potatoes, carrots, green beans and tomatoes around 11 a.m. We dumped it in a large slow cooker, added some broth and plugged our brew in. When we got home around 5:30with a car full of ghoulish and hungry trick-or-treaters, it was bubbly and delicious and just what we all needed for goblin after an afternoon of outdoor fun.

I grabbed some slices of bread from the Breadsmith* to serve with the feast. It was a hearty meal we all were looking forward to after our jaunt through the many candy stops, hay maze and train trip of the day. And a few of us even ate a few more bites of candy afterward ;)

Happy Halloween!

Witches' Stew
1-2 pounds lean beef (grandma used sirloin), cubed
1 can diced tomatoes
4-5 whole carrots, cut into large chunks at an angle
1 pound small russet or white skin potatoes, cut into 1-inch pieces
1/2 pound green beans
2 stalks celery
Olive oil
1 box beef stock (such as Kitchen Basics)
Dried spices to taste (we used Penzeys Beef Roast Seasonings), such as paprika, garlic, savory, basil, thyme, salt
2 teaspoons pepper
2 bay leaves

Brown beef in about 1 teaspoon olive oil for about 5 minutes. Transfer into large stock pot or slow cooker. Add can of tomatoes to pan and scrape bottom to get all the beef drippings up. Pour tomatoes and scrapings into pot. Add remaining ingredients and season. If cooking in large stock pot: Bring to boil, then reduce heat to simmer and cook at least 1 hour or until beef and vegetables are tender. If cooking in slow cooker: Turn to medium setting and cook 4-6 hours. Serve with bread or rolls of your choice.

* We recently received a loaf of gluten-free sandwich bread from the Breadsmith in Bloomfield Hills. The owner told us the bakery takes every precaution to assure there is no cross contamination. The bread is baked in the morning before any other bread is prepared and is tested for gluten contamination, packaged and stored separately. We have had no problems with the bread and I anticipate receiving more information about the Breadsmith's gluten-free breadmaking practices. It was soft and tasted like homemade bread I would have made in my own oven. I will post updates when they come to me!

Halloween candy countdown

2010-10-21T18:32:00.000-07:00

Halloween is almost here and I'm pretty confident I can keep my picky eater from turning into a little monster as the night of receiving treats approaches. Some tricks I learned to keep up my sleeve throughout the years:

1. I like to pack a "safe" candy bag and keep it at home. He still will go trick-or-treating, but when he came home, I can reward him for taking part in the very social and stimulating (especially for those little ones with autism) practice by giving him his goodie bag of his very own. I have even added some dollar-store toys to his bag in the past to make it extra special.

2. I have in the past only passed out gf candy, such as Tootsie Rolls and M&Ms. That way I can keep the leftovers. I also keep plenty of gfcf candy on hand, such as Skittles, Mike and Ikes and Laffy Taffy.

3. We have stuck to non-candy treats. We have passed out glow-sticks, raisins and fruit snacks.

4. We have pretty much steered clear of candy corn. Gluten hides inside its "modified food starch." Some people say Brach's brand is gluten-free, but I have yet to hear from the company on a definite answer, so I'm not going to risk it. Jelly Belly brand definitely is, but I haven't seen that kind in stores. Click here to order online.

5. I keep up on doughnuts. We may not need them during trick-or-treating, but many holiday events include the glutenous treat. I like Celiac Specialties the best, but Kinnikinnick also has some tasty offerings and can be found at Hillers, Kroger and Westborn stores.

6. We have had lots of fun making some spooky treats, such as Kraft marshmallows dipped in melted gfcf chocolate chips. I've put a stick in each marshmallow and let my picky eater do the dipping. I also have made chocolate-covered gf pretzels and pumpkin-flavored pancakes -- just add a spoonful or two of pure pumpkin puree to your favorite pancake mix and shape them into little pumpkins in the pan. Add a few chocolate chips for eyes for a special touch.

7. Apples are gluten-free. They may not be as fun as brightly-colored candy, but even my gluten-eating monster was spotted chomping on a yellow delicious treat before touching his candy bag!

8. I know to do my homework. Well, I'm learning. There are lots of lists out there, but I have found out the hard way on more than a few occasions to always read labels. If in doubt AT ALL contact the company. Sometimes they reply with "we can't guarantee..." or "it is gluten-free, but is made in a facility that also produces..." A list is good as a starting point, but think about it before goblin that candy. Our picky eater munched on a candy necklace last year that made him mighty loopy. I was reminded of it this year again when I made the same mistake and didn't double check the label. Within minutes he wanted to lay down :(

Here are a few lists that may come in handy as starting points:
NFCA gluten-free candy list (updated October 2010)
Celiac.com's list (updated Oct. 11, 2010)

Hopefully, it will be more treats than tricks this year!

Smoothie power

2010-10-15T10:38:00.000-07:00

One cool way to get kids to eat fruit is actually through a straw. Blend frozen berries, banana slices or fresh peaches with some creamy yogurt or coconut milk and you will see the little ones slurping up some delicious, healthful drinks that are full of vitamins that can contribute to a healthy immune system going into flu season.

Eating fruits and vegetables high in vitamin C instead of vitamins help to keep immune system stronger because they also contain vitamins A and E, as well as the flavonoids that work along side vitamin C to keep your immune system and your whole body healthy. Citrus fruits, such as pineapple, mangoes and oranges pack the most punch. They also add a strong flavor to the more bland fruits, such as berries, bananas and apples.

So, pull out the blender or food processor and grab some bendy straws the next time you're at the store. It's a good time to drink a smoothie, both for your health and for the fun of it!

Tropical Treat (casein-free)
1 banana
1/2 cup frozen pineapple chunks
Up to 1/2 cup coconut milk

Blend fruit and add coconut milk a little at a time until desired thickness. Makes one serving (photo above)

Purple Slurple
1/2 cup frozen blueberries
1/2 cup frozen mango chunks
1/2 cup vanilla yogurt (I like Stoneyfield's fat free French Vanilla)
Milk

Blend fruit with yogurt and add milk a little at a time until desired thickness.

Orange Dream (casein-free)
1/2 cup frozen mango chunks
1 cup Purely Decadent Vanilla Bean ice cream (made with coconut milk)
Very Vanilla Silk (cold)

Blend ice cream with mangoes, adding a little milk at a time until desired thickness.

Hard times, easy recipes revisited

2010-10-10T10:24:00.000-07:00

While some are saying the recession is over, it is easy to see that most of us are still struggling. Many still need jobs, housing prices are below what most people have paid for them and things may look a little better in some places --- but are still very bleak here in Michigan. Add on gluten-free diets and the price tag on most gluten-free novelties and those with celiac are well aware of the need to buckle down and live frugally.

On that note, I got a tip about this website with excellent coupons, one of which is for free gluten-free bread from Uli's.

Here is a blog with a few recipes worth revisiting. For those with special diets, tough economic times or not, it is always time to think of the best and most frugal recipes to serve our families. These two fit the bill.

...

Whenever I am having trouble taking care of my picky eaters and it seems a little too impossible, I think of two women: my grandmothers. Both are women that grew up in the Depression era and raised large families as stay-at-home mothers. They got dinner on the table and fed 12 children in total. When I think of all they accomplished, my feat seems less challenging and I am inspired to bring the best I have to my boys' little plates.

So, in these troubled economic times I take a cue from my grandmothers, who are no longer here. Fortunately, their recipes and memories remain. And two of my all-time favorite recipes from these women just happen to be gluten-free.

All seven of my Grandmother Mary's children enjoyed this recipe:

Mary's Porcupine Meatballs
2 pounds lean ground beef
1 cup rice
spices to taste
3 cans (15 ounces) tomato sauce (or 1 box of Garden Tomato soup by Imagine)

Mix beef and rice in large bowl, using your hands. Season and roll into 1/2 inch balls. Place in slow cooker or stock pot. Add tomato sauce and simmer 1 hour, or slow cook for up to 5 hours. When rice cooks, it will stick out of the meatball and resemble a porcupine.

This recipe was made with onion soup mix, which I am happy to report is gluten free. Lipton, like Kraft, will list any allergens on the package. So far, I haven't seen any gluten-containing ingredients listed. But always make sure to check the ingredients because you never know when a company will change them. Anyway, this is a hit in our family because it is crispy and buttery and delicious:

Elaine's Rice Crispy Chicken
2 chicken breasts (4 pieces)
4 cups gluten free rice crispy cereal (Erewhon, Nature's Path, Enviro Kids -- KELLOGG'S IS NOT GLUTEN FREE)
1 cup butter or buttery spread, melted
1 packet Lipton Onion Soup Mix

Place rice crispies and soup mix in large plastic bag and seal. Crush crispies slightly. Dip chicken in butter, then shake coating onto each piece of chicken inside bag. Place in 9x13 pan, lined with foil, and bake at 375 F for 35-40 minutes, or until chicken is cooked through.

Shredding it up in the kitchen

2010-10-03T17:23:00.000-07:00

Cold winds and runny noses are keeping us indoors a little more than I am comfortable with, but it's a good time to turn the oven back on. I had some zucchini on hand and shredded it for some loaves of zucchini bread when I realized quickly that I had a little too much on hand for just a few breadpanfuls. So, I looked ahead to dinner.

I had a small pile of canned tomatoes I bought on sale at Hiller's the day before, and ground beef from the meat counter at Kroger on Coolidge (the very friendly employee I talked to also had celiac in her family and was sensitive to gluten, by the way!), so I already had a meal plan in the works.

I was planning to make stuffed peppers, which I generally just wing, when I had another thought. Why not add the pile of zucchini leftover and dice some of the green pepper into the "filling" for a one-pot unstuffed recipe? The results were delicious. I topped mine with some Parmesan and my non-dairy eater's with Vegan Gourmet Mozzarella (found at Whole Foods). It made many, many servings. I plan to freeze the leftovers and stuff an acorn squash or two in the future.

Unstuffed Zucchini
1 pound ground beef (I used Laura's Lean)
1 teaspoon olive oil
1/2 sweet onion, diced 2 medium zucchini, shredded 1 small green pepper, diced 1 can diced tomatoes 1 can tomato sauce 2 1/2 cups cooked rice
Generous amounts of each: Dried oregano, bail, marjoram, thyme and cracked rosemary (Penzey's Italian Herb Mix) Salt and pepper, to taste
Parmesan or mozzarella if desired

Cook rice. Meanwhile, in large skillet, saute green peppers and onion in olive oil for 5 minutes. Add beef and fully cook and drain. Add tomatoes, tomato sauce, zucchini and spices. Simmer for 10 minutes then add rice. Simmer another 10 minutes or until rice absorbs all the sauce. Serve with cheese if desired.

And in case you missed it the first time...

Gluten-free Zucchini Pineapple Bread
1 cup gf flour mix (I used Bob's Red Mill)
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 egg
2/3 cup sugar or other sweetener to taste
1 teaspoon vanilla
1/3 cup crushed pineapple, well drained
1 1/2 cup grated zucchini

Preheat oven to 350 F. Spray loaf pan with cooking spray.
Combine dry ingredients (first seven) in medium-sized mixing bowl. Place egg, sugar, vanilla and pineapple in stand-up mixer. Mix on medium speed a few minutes or until smooth. Add zucchini and then dry mixture and incorporate. Batter will be runny.
Pour into prepared pan and bake 45 minutes or until knife inserted into center comes out clean.

For sale prices at Hiller's, or to request a specific gluten-free item, check out their website here.

Interesting study

2010-09-30T18:35:00.000-07:00

The University Of Maryland Center for Celiac Research recently reported a study to me that I found interesting. The researchers found that the number of people with blood markers for celiac disease increased steadily from one in 501 in 1974, to one in 219 in 1989, to one in 133 in a 2003 study from the Center for Celiac Research. As the people in the study aged, the incidence of celiac disease rose, echoing a previous Finnish study that found the rate of celiac in the elderly to be nearly two and a half times higher than the general population. Here is what they sent me:

Working to solve the puzzle of when people develop celiac disease has led researchers from the University of Maryland School of Medicine Center for Celiac Research to some surprising findings. They have found that the autoimmune disorder is on the rise with evidence of increasing cases in the elderly. An epidemiological study published September 27 in the Annals of Medicine supports both trends—with interesting implications for possible treatment and prevention.

“You’re never too old to develop celiac disease,” says Alessio Fasano, M.D., director of the University of Maryland’s Mucosal Biology Research Center and the celiac research center, which led the study. The Universita Politecnica delle Marche in Ancona, Italy; the Johns Hopkins Bloomberg School of Public Health; the Women & Children’s Hospital of Buffalo; and Quest Diagnostics Inc. of San Juan Capistrano, Calif., also participated.

Celiac disease is triggered by consuming gluten, a protein found in wheat, barley and rye. Classic symptoms include diarrhea, intestinal bloating and stomach cramps. Left untreated, it can lead to the malabsorption of nutrients, damage to the small intestine and other medical complications.

Since 1974, in the U.S., the incidence of the disorder has doubled every 15 years. Using blood samples from more than 3,500 adults, the researchers found that the number of people with blood markers for celiac disease increased steadily from one in 501 in 1974 to one in 219 in 1989. In 2003, a widely cited study conducted by the celiac research center placed the number of people with celiac disease in the U.S. at one in 133.

As the people in the study aged, the incidence of celiac disease rose, echoing the findings of a 2008 Finnish study in Digestive and Liver Disease that found the prevalence of celiac disease in the elderly to be nearly two and a half times higher than the general population. The recent findings challenge the common speculation that the loss of gluten tolerance resulting in the disease usually develops in childhood.

“You’re not necessarily born with celiac disease,” says Carlo Catassi, M.D., of the Universita Politecnica delle Marche in Italy. Dr. Catassi is the lead author of the paper and co-director of the Center for Celiac Research. “Our findings show that some people develop celiac disease quite late in life.” The trend is supported by clinical data from the center, notes Dr. Catassi, who urges physicians to consider screening their elderly patients.

Although researchers have identified specific genetic markers for the development of celiac disease, exactly how and why an individual loses tolerance to gluten remains a mystery. “Even if you have these genetic markers, it’s not your destiny to develop an autoimmune disease,” adds Dr. Fasano. “Our study shows that environmental factors cause an individual’s immune system to lose tolerance to gluten, given the fact that genetics was not a factor in our study since we followed the same individuals over time.”

The finding contradicts the common wisdom that nothing can be done to prevent autoimmune disease unless the triggers that cause autoimmunity are identified and removed. Gluten is one of the triggers for celiac disease. But if individuals can tolerate gluten for many decades before developing celiac disease, some environmental factor or factors other than gluten must be in play, notes Dr. Fasano.

Identifying and manipulating those factors could lead to novel treatment and possible prevention of celiac disease and other autoimmune disorders including type 1 diabetes, rheumatoid arthritis and multiple sclerosis. Researchers at the University of Maryland Center for Celiac Research are working toward that goal, says Dr. Fasano. As the third most common disease category after cancer and heart disease, autoimmune disorders affect approximately five to eight percent of the U.S. population, according to the National Institutes of Health.

“The groundbreaking research of Dr. Fasano and his team sheds new light on the development of celiac disease, a complex disorder that continues to present challenges to physicians and their patients,” says E. Albert Reece, M.D., Ph.D., M.B.A, vice president for medical affairs, University of Maryland, and John Z. and Akiko K. Bowers Distinguished Professor and dean, University of Maryland School of Medicine.

Diagnosis of celiac disease can be a challenge as patients who test positive for the disease may not display the classic symptoms of gastrointestinal distress linked to the disease. Atypical symptoms include joint pain, chronic fatigue and depression. In the study, only 11 percent of people identified as positive for celiac disease autoimmunity through blood samples had actually been diagnosed with the disease.

The University of Maryland Center for Celiac Research engages in clinical care, diagnostic support, education, and clinical and basic science research in celiac disease. Founded in 1995, the center is an international leader in promoting the awareness of celiac disease to provide better care, better quality of life, and more adequate support for the celiac disease community worldwide.

View “Natural History of Celiac Disease Autoimmunity in a USA Cohort Followed Since 1974 here. The article will be featured in the December 2010 issue.

Mystic pizza

2010-09-25T19:15:00.000-07:00

Enjoying pizza out on the town has been a no-no for my picky eater for some time. There are many reasons for this, and I find we're not alone.

It seems the main concern for many celiacs is cross-contamination. It's mine, too. After all, I spent years in high school kneading dough in a back room of a little shop. We would fill up buckets of water at the end of the night and wash off the counters only to see the clear fluid quickly turn a starchy white. My clothes would erupt in flour dust clouds when I sat down in my car seat to drive home and I would wash itchy specks of flour out of my hair at night. Flour was everywhere. How can any restaurant pizza be safe from contamination?

On top of that concern is the no-casein constriction my little one has. Even dairy-free/lactose-free cheese often has the milk protein in it. And I'm not willing to dose my picky eater with it, as he reacts strongly when digesting it. So, we've been making our own pizzas at home. Our favorite is Kinnikinnick frozen crusts (found at Hiller's) with Vegan Gourmet cheese (found at Whole Foods). Made in our gluten-free kitchen, we typically have some on hand to take with us to Chuck E Cheese birthday parties or weekend trips to see friends.

So, is the idea of eating a hot pizza fresh out of the oven just a pie in the sky? Not necessarily.

Here is what I uncovered recently on a personal quest to bring a good, fresh slice of the American standard to my son's plate:

1. Buddy's is the real deal
Established in 1936 on the corner of Conant and Six Mile Roads as a Blind Pig, it was not until 1946 that Buddy's first introduced its famous square pizza — the first of its kind — to Detroit. It soon gained a reputation for it pies as it's Sicilian owner drew nationwide praise. Today, it's a community standard and is voted again and again the best pizza in Metro Detroit.

Add to these accomplishments its efforts to produce a safe and delicious gluten-free pies at its many restaurants. Here is what the local chain does to assure you won't be dosed with gluten:

1. The restaurant cooks the pizza on a foil-lined platter
2. The crust is made off-premises at a gluten-free location
3. The pie is served uncut with its own, clean utensil (photo at right)
4. Buddy's will serve it without cheese and I added my own (the kitchen won't do it because of food regulations). Other cheese options are available, as well (low fat and veggie)
5. Everyone was very cooperative and willing to answer all of my questions
6. The gluten-free pizza is endorsed by the TCCSG

We did it. We ordered pizza, my son gobbled it up and didn't get glutened. A coup for celiacs who love pizza. Buddy's has locations in Auburn Hills, Dearborn, Royal Oak, Bloomfield Hills and Farmington. We visited the Dearborn location. Check out more on the chain here.

2. There's always GF Cucina's
The entire restaurant is gluten-free, so no worries about cross contamination here. The pizza is thin and crispy and there are other options, as well, such as a meatball sub, french fries and desserts. Located in Sterling Heights, it's a little out of the way for us. But it's worth a trip when we're in the area. Again, there are few casein-free options, but the staff is always informative and willing to accommodate our needs.

3. Word on the street
I also have heard of a few other celiac-friendly pizza shops although I have not experienced them personally. Word is Pizzaria Uno cooks its gluten-free pies on a fresh, disposable pan. Not sure if the dough is made on the premises, though, and there is a disclaimer on the bottom of its gluten-free menu that makes me skeptical. Check out the menu here. Another note I got from Gluten-Free Diva Penny Ray indicated that Picasso of Pizza makes a superb gluten-free pizza, but you have to call a day ahead. They will make the gluten-free crust in the morning before any other dough is made and are careful to protect it from being cross-contaminated. Penny says she has had a good experience at the Commerce Township shop. Check out a menu here.

So there it is, a slice of information on the most forbidden of gluten-free foods. The smile on my little one's face was priceless, even if the pizza had to be delivered without the cheese. I recommend doing your homework, calling ahead to ask questions and giving this often mysterious practice of ordering gluten-free pizza out a shot.

Ready for fall

2010-09-14T18:26:00.000-07:00

So, the school bells are ringing, cool breezes are wafting through the windows and orchards are beginning to beckon fall-lovers such as myself. And with the opening of the autumn season, my favorite food in the world begins to pile into markets: Squash.

In season from September to November in Michigan, this is the time to pick up some winter squash at the farmers market or anywhere that sells it. Acorn, butternut, Hubbard and spaghetti are the most common varieties. Easily baked in the oven (poke them with a fork and microwave for five minutes for easy cutting/de-seeding), it is a versatile veggie that packs more calories than the summer variety, but also a lot more vitamins. They contain 170 percent of the daily allowance of vitamin A, 40 percent of vitamin C. For more on squash, see this link.

Here is a quick recipe that warms my soul:

Butternut Squash Soup
2 butternut squash, cut from shell and cubed
1 box chicken or vegetable stock (Kitchen Basics is gluten-free)
2 bunches fresh sage
Salt, pepper to taste

Put squash pieces into soup pot. As mentioned above, a quick 5-10 minutes in the microwave makes for easy cutting. Simply slice lengh-wise, spoon out seeds and slice into strips. Cut off outer shell and chop into cubes. Cover with broth and add spices and sage leaves. Bring to boil and simmer about 20 minutes or until squash is soft and mushy. Add one ladle at time into food processor or blender and puree in batches, transferring to another pot or large glass bowl. Serve with sour cream if desired.

Another sign of the times? Birthday invitations. It seems when school begins, so do the parties. And I want to be ready. So I baked up some festive cupcakes and frosting. I added sprinkles and colorful touches. Here is a fun site with lots of choices.

My son's teacher asked if I wanted to freeze some cupcakes for the year and I was more than happy to comply. I picked up some cupcake holders at a cake supply store (but I have also seen them at JoAnne's and Target) and filled them with my creations. I made sure there was one for Halloween and a variety of colors. I used King Arthur brand cake mix this time and was very happy with the result. The cake was moist and delicious and the box made 24 cupcakes (two layers of cake). Warning, though: The mix calls for four eggs.

I made my grandmother's famous 20 Minute Frosting with some dairy free milk and buttery spread and omitted the egg white. I'm being safe on behalf of my son, and it worked well without it, but my grandmother has been making this frosting with the egg white for years. Eating raw eggs increases the risk for food-born illness. For more on egg safety, click here.

Anyway, the cupcakes are made, the soup is on the stove and the football game is on. Before we know it, the leaves will burst into the masterpiece that is autumn. Then I will have to start thinking about other holidays...

20 Minute Frosting Redux
1 egg white (optional)
1/2 cup buttery spread (such as Earth Balance)
1/2 cup shortening (Crisco is gluten-free)
1 cup sugar
1/2 cup Vanilla Rice Dream (or milk)
1 1/2 teaspoon vanilla

If using egg white, beat until foamy. Add remaining ingredients into standup mixer and mix on medium speed for 20 minutes, scraping down sides a few times. Frosting will be creamy white. Add coloring if desired.

A "Quick" one...

2010-09-08T18:36:00.000-07:00

I got a little too excited when I learned that there was a gluten-free Bisquick available. Here's the deal: It's mighty pricey and probably easily reconstructed with some baking powder, gluten-free flour mix, xanthan gum and sugar. But what the heck? One less thing to think about. And I got to take my Bisquick Cookbook off the shelf!

I cooked up these on a busy night. It is derived from the recipe in "Betty Crocker's Bisquick Cookbook." They went well dipped in some Dijon mustard.

Apricot Glazed Coconut Chicken Bites
1 cup coconut milk
2 tablespoons Dijon mustard (such as Heinz)
1 1/2 cup Bisquick
2/3 cup coconut flakes
salt, paprika to taste
2-3 pounds boneless chicken breasts, cut into 1-inch pieces
1/4 cup butter or buttery spread, melted
Apricot glaze (recipe below)

Line two jelly roll pans with aluminum foil. Preheat oven to 425 F.

Mix coconut milk with Dijon mustard in shallow bowl. In another bowl, blend Bisquick, coconut and spices. Dip chicken into milk mixture, then coat with dry mixture. Place onto baking sheets and drizzle with butter.

Bake 20 minutes. Make apricot glaze while it is cooking. Take pans out of oven and turn over. Brush with glaze and bake another 10-15 minutes or until chicken is no longer pink and glaze is bubbly.

Glaze
1 jar apricot spreadable fruit
2 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon distilled white vinegar

On a personal note

2010-09-06T19:51:00.000-07:00

It's been a long, exhausting summer. But an exhilarating one, as well.

I realize that a mere 9 hours from now, my soon-to-be first-grader will be boarding a bus and summer will be over. I also realize it's been quite a while since I have posted any recipes or daily goings-on when it comes to planning meals for those with special diets.

Here's the deal: I could not tear myself away, not for one moment, from my son's amazing summer. That's the truth. I'm hoping most of the readers who frequent this blog have had the same experience. Time spent outdoors with their families, laughing and losing the stress of everyday life, if only for a moment...

As we all begin to hunker down for fall and head back into our kitchens, I am noticing the things I have neglected. Numero Uno is this blog. Why? Because I had another priority.

I'll talk about something I rarely discus in this forum: My son has autism. Years after his heartbreaking diagnosis (and soon after, a celiac diagnosis) and years after spending countless hours cooking special meals, I can look back and smile proudly at all my little picky eater has overcome. Not least of which is being able to recognize that certain foods make him feel sick.

When he sees other kids eating bagels, pizza or cupcakes he says without hesitation "no thanks, that will make me sick." Not too shabby for a kid that just over three years ago had trouble answering any form of question and mostly spoke in repeated phrases from others or television.

A million, tiny miracles happen every day in our house. And we are thankful for them all. The teachers who spend countless hours with my son, the parapros who help calm him when he loses control and the children who stick around long enough teach him subtle social cues are all part of our team of miracle workers. And sometimes we get stuck on the bad stuff: Outbursts, defiance, what he CAN'T eat.

As our family has been busy planning our lives trying to avoid these things, sometimes all these miracles can escape us. And the more recent things, little strides my son was taking between the meltdowns and defiance, seemed to be lost on us through the year. But they crossed the finish line in full force this summer.

As the days heated up, his smile grew bigger. He jumped into lakes and onto bicycles. He spoke unprompted to other children and waved to passers-by. All big feats for someone with an impairment in social interaction and a general uncomfortableness with the world around him. But in the lake, in motion and running through sprinklers, he was just a kid. A smiling, calm and comfortable kid.

And during the summer, I scheduled my life around his happiness. At the end of the day, instead of plugging in the laptop and logging on, I got some rest for the busy chain of events sure to face me the next day. Play dates ensued, impromptu trips to beaches, bike rides down the street and calls to friends and family were made. We didn't sit still. We couldn't.

And as I tucked him into bed tonight I kissed him on the cheek and said "that was one fantastic summer, kid."

"Yeah," he replied. "It was fun."

A morning pick-me-up for busy days:

Easy Egg Sandwich
2 eggs, beaten
salt, pepper to taste
1 slice Vegan Gourmet or Kraft cheese
1/2 Kinnickinnick English muffin, toasted
Pam cooking spray (Pam for Baking is NOT gluten-free)

Spray pan with cooking spray and add egg mixture. Season. Cook on medium heat until ready to flip. Flip eggs, add cheese and fold. Top muffin with egg mixture.

Kids at play

2010-08-01T19:13:00.000-07:00

Summer "vacation" is a month from being over and we are in the heat of it. After all, with no summer camp or school activities, the little rascals are with me pretty much every minute I'm not in the office. So, we are finding ways to stay active, to keep learning and to enjoy our time together.

Naturally, I have found myself in the kitchen. To keep my little beach bums happy when they're stuck indoors or between summer gigs, we have been dipping strawberries, creating kid-friendly meals and rolling out some gluten-free dough.

My oldest picky eater created his famous "Smiley Pizzas" on such a day. In a rare instance I was without a gluten-free frozen pizza, dough or the ingredients to make dough, he pointed to a bag of McCain's frozen Smiles. Happy he was getting creative with me, I popped 5 of them in the microwave for a minute and flipped them over. We spread some tomato sauce on them and topped them with Tofutti cheese slices (Kraft is gluten-free if your kiddos can tolerate dairy). We put them in the microwave together for another minute and, voila, Smiley Pizzas (photo at top).

No one likes to wake up only to see a sheet of rain drowning out all thoughts of outdoor fun during summer vacation, especially one with two small and very active boys. I found myself confronted with this exact scenario not so long ago. After watching a video, setting up every train set in the house and having more than a few pillow fights, I turned toward the kitchen and found this handy recipe:

Gluten-free Play-Doh
1/2 cup rice flour
1/2 cup cornstarch
1/2 cup salt
2 teaspoons cream of tartar
1 cup water
1 teaspoon cooking oil
Food coloring, if desired
Mix ingredients in small saucepan. Add food coloring if desired. Cook and stir on low heat for 3-5 minutes or until it forms and begins to look slightly dry. I like to scrape the bottom and flip a few times so it doesn't burn during cooking. Place on wax paper and cool. Knead until soft and pliable. Store in plastic containers. Will make 2 cups (I like to split into two pans and make two, 1 cup balls of dough -- like the one at right).

Then, there are days when we have found ourselves outside enjoying the best of the season. We meet friends at the park, ride our bikes down the street, kick the soccer ball around the back yard, and sometimes I even get to fiddle in my garden. On one such day, I was clearing out some of the overgrown zucchini leaves when I spyed quite possibly the most enormous zucchini in history. I washed it off later that night and put it through grating attachment on the food processor. It made close to 5 cups.

I whipped up a batch of zucchini bread (actually, the one zucchini made THREE breads) and was surprised when all three of my picky eaters gobbled it up the next day. The recipe I used called for crushed pineapple, only 2/3 cup of sugar and not a drop of butter or oil. Perhaps I should keep that information to myself.

Regardless of the nutritional content, this bread was a show-stopper:

Gluten-free Zucchini Pineapple Bread
1 cup flour mix (I used Bob's Red Mill)
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 egg
2/3 cup sugar or other sweetener to taste
1 teaspoon vanilla
1/3 cup crushed pineapple, well drained
1 1/2 cup grated zucchini

Preheat oven to 350 F. Spray loaf pan with cooking spray.
Combine dry ingredients (first seven) in medium-sized mixing bowl. Place egg, sugar, vanilla and pineapple in stand-up mixer. Mix on medium speed a few minutes or until smooth. Add zucchini and then dry mixture and incorporate. Batter will be runny.
Pour into prepared pan and bake 45 minutes or until knife inserted into center comes out clean.

And then, there are "recovery" days. Today, we got back from a trip to my aunt's cottage. I found myself cooped up with two exhausted little boys. After two days of running up and down hills, building sand castles and jumping into the lake, they were home and bored but too tired for any more physical activity. Again, I turned toward the kitchen. A bag of chocolate chips and two pints of strawberries later, we had a sweet, tart pick-me-up:

Chocolate-Covered Strawberries
2 pints strawberries, washed, de-stemmed and chilled
1 bag gluten-free chocolate chips (I used Enjoy Life found at Meijer)
1 tablespoon oil
Milk or milk substitute, enough for desired thickness

Line large baking sheet with parchment paper.

Melt chocolate chips and oil in double boiler. If you don't have a double boiler, set a glass or heat-safe bowl on top of a sauce pan with about an inch of water in the bottom. Add milk until desired thickness. The runnier the chocolate, the easier for dipping - but the less hard the "shell" will be when finished.

Poke strawberries with a small fork and dip into chocolate mixture. Place on prepared baking sheet. When all the strawberries are covered in chocolate, place in freezer for 10 minutes. Enjoy immediately or freeze/refrigerate for later.

Summer is a time to go outside and explore, get messy and create memories. But if the former location is not available, I recommend the kitchen.

Garden fresh

2010-07-18T17:30:00.000-07:00

What a good feeling it was to go out to the garden, grab some food and make it for dinner.
Fresh from a trip to the lake, the kids and I were hungry and I looked no further than my backyard for inspiration.

I had some chicken breasts and produce to work with in my fridge. But how would I pull it together for meal for my family? The answer was growing right under my kitchen window.

Outside among the long cucumber vines just beginning to flower, I snipped some lettuce, rosemary, basil and a few green beans and said a little prayer that my tomatoes would be the next plant to bare fruit. The zucchini is growing out of control (see my ONE plant in the foreground of the top photo), so I have a feeling I will be blogging about gluten-free zucchini bread not too long from now.

But in the meantime, here is what my little garden helped me to create:

1. Caprese Salad: This easy and light dish is a good starter. Simply layer basil, slices of mozzarella and tomatoes (slices are even better, but all I had were cherry tomatoes) and drizzle with olive oil. Sprinkle on some salt and pepper, and serve with crusty bread or crackers. I grabbed some slices of homemade bread I had in the freezer from my gluten-free May and toasted them up. I believe the brand was Bob's Red Mill that I made in a bread machine and sliced, then froze. The bread went well with the fresh basil salad stacked on top.

2. Rosemary Chicken: I whipped up a quick marinade and poured it over a few whole chicken breasts. It barbecued up nice and made use of my bounty of rosemary. To make, simply whisk together 1-2 sprigs chopped fresh rosemary, 1/4 cup olive oil, 1/4 cup balsamic vinegar and salt and pepper to taste. Pour over chicken and refrigerate 30 minutes or more. Then, they are ready for the grill and are full of the woodsy taste of rosemary and tang of the vinegar.

3. Salad: The lettuce grew fast and plentiful and I am finding myself eating a lot of salad, which is a good thing for my health and waistline. For dinner, I made a simple tossed salad with cucumber and more tomatoes, but I love to play around with different combos. One of my favorite ways to enjoy my leafy produce is to toss with pear or apple slices, walnuts and dried cherries. Also, I like to wrap chicken salad in lettuce leaves as a gluten-free and healthy lunch. The trick is to eat the lettuce quickly enough --- I find if I let the plants grow too large, they can taste pretty bitter.

4. Green beans: I only had a handful today, but know how to cook them quite a few ways. I can see that there are going to be gobs and gobs of them soon, so I have made a plan to blanch them in hot, boiling water for a few minutes, cool, then freeze in freezer bags. Then, I can have fresh beans all year. For now, a quick steam and dab of Smart Balance butter will do. Another good way to enjoy fresh green beans (especially after you get some tomatoes on your vines) is to saute them with diced tomatoes and sliced garlic in olive oil. I also like them sprinkled with sesame seeds and balsamic vinegar or chopped and added to a homemade soup. There are as many possibilities as there are tiny sprouts on my bush bean plants!

It is quite a thrill to be able to pluck the food straight from my garden and serve it to my family. I hope to have lots and lots of fresh ideas from my little garden. Stay tuned.

Expect the unexpected

2010-07-11T18:15:00.000-07:00

I just got back from a series of small family trips and I have a lot to share. It's never easy going to even the most loving and comforting places when a special diet needs to be considered, after all. And sometimes you can plan and plan, but still end up with something you weren't planning on.

The first trip of the summer was a four-day trip Up North with family friends. Way, way up in the Lower Peninsula just shy of Rogers City, I took my boys to a cabin on the lake. The nearest grocery store was about 30 minutes away, and I'm sure it didn't have many gluten-free options. It was quiet and comforting, especially after my son's first year of kindergarten was over. But I was uneasy about the food. So, the group and I planned out our meals and I packed a grocery bag full of gluten free goodies, a cooler full of "back-ups" and worked with everyone so there was plenty of food on hand for my picky eater.

Here was the dinner menu we came up with collaboratively:

Night 1: I made taco salad meat in advance and froze it. I brought it up with all the condiments, veggies, black beans, chips and a block of rice cheese and simply thawed in a big frying pan when we got there. I also made a pan of Betty Crocker gluten-free brownies in advance and we had that for dessert.

Night 2: Fish and fish sticks with veggies and rice. I brought Dr. Praeger's fish sticks, knowing the kids would probably not want the fresh fish our wonderful host provided, although it was all gluten-free!

Night 3: Hamburgers and hot dogs with corn on the cob. My son likes the rolls from Sugar Kisses bakery for hot dog/hamburger buns, but the Kinnikinnick brand is also wonderful.

For lunches, we had a full supply of Boar's Head lunch meats. I find that most delis that stock the brand will gladly wipe down a machine before slicing it. I have had no problems at Produce Palace, Hiller's or Kroger. We made sandwiches on the way up and had plenty left over for lunches, when we weren't having leftovers from dinner.

Snacks: I made Jell-O for a treat, my mom brought a pan of rice crispy treats made with gluten-free rice crispy cereal and Kraft marshmallows. I brought a few bags of chips, Kinnikinnick graham crackers, pretzels and lots of fruits and veggies.

But on Day 3 or the four-day trip, it rained. We decided to get the kids out of the house and drive them into town. The problem was a very anticipated ice cream shop stood beckoning the other kids. Nothing was gluten-free, and definitely not dairy-free. I had planned it all out, but there's no way I could accommodate soft serve ice cream on a special diet. So, in the end, a friend and I took my picky eater for a drive while the others got ice cream. I'm pretty sure he caught wind of their indulgence and we treated him with cookies and rice crispy treats once we were back at the cabin. In the end, I think he was just happy to be back at the lake chasing frogs. And the rain had ended.

We went home the next day with plenty of food still in our coolers. Maybe I went a little overboard this time, but now I have learned to just ease up and let things happen. I suppose there are a few things you just can't provide, no matter how well you plan.

So, trip No. 1 out of the way, it was time for Fourth of July planning. We were hopping between a few places over the weekend and I was a little more lax with the planning since I knew we wouldn't be too far from a grandparent (who are always thoughtful and plan for special diets) or a store. So, I simply packed a cooler with a package of hot dogs, a package of buns, some Tofutti cheese slices, juice boxes, fruit leathers, chips and a package of cookies. I didn't have to dig into the cooler until the second day, thankfully. Grandma made my picky eater a gluten-free pizza for lunch. We spent the afternoon on her boat and packed up the car for our second July 4 location, about 30 minutes away from the first.

Once we got there, my husband suddenly got pretty sick. I told him to drive home and get some rest, since we were less than an hour from our home. Now, I was alone with my two kids and just a small amount of gf food. I was a little afraid I would have to run to the store a few times so my picky eater would have enough food to eat, which would eat into our rare weekend time with my extended family. But a funny thing happened .... He ate just fine!

I didn't have time for the usual worrying and pre-planning, so I just went with it. What I discovered was that as long as people are not going out or "picking up" food, it's pretty easy to accommodate. And even without the wealth of help my husband always provides, meals worked out just fine. For example: The first night a pork roast was barbecued with corn on the cob, veggies and a salad. There was some pasta salad we had to avoid and I had to make sure no butter was put onto the corn. But all-in-all, it was all pretty gluten-free. For breakfast, we made eggs. For lunch, hot dogs and chips. There was a bowl of fruit to munch on in between, and the snacks I brought. It worked out after all!

I felt a large gluten-free load had been lifted that weekend, and enjoyed watching my kids build sandcastles and jump into the lake. As the fireworks erupted above us that evening, I exploded with pride for our country, with happiness for the time I got to share with my kids and with thankfulness that others were willing to be so generous and thoughtful.

Take-along treat (photo at top): This recipe is a modified version of the Cinnamon Granola Bars recipe that appeared in the June/July edition of Healthy Cooking. I thought it would be a good recipe to make ahead of time and pack when bouncing around to summer activities. I used gluten-free oats, which don't seem to bother my picky eater but may bother some with celiac. Warning: This recipe is quite sweet but it packs a punch of energy for long, summer days.

GF Granola Bars
1/4 cup butter or butter alternative
1 cup packed brown sugar
1 egg
1/4 cup coconut
1/4 cup slivered almonds
2 tablespoons honey
2 cups gluten-free oats
1 cup gluten-free flour mix (such as Bob's Red Mill)
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup raisins

In a large bowl, mix butter and brown sugar until crumbly. Add egg and beat. Stir in honey, almonds and coconut. In small bowl, combine oats, flour, cinnamon and baking soda. Stir into creamed mixture until just blended. Gently stir in raisins. Press into 7-by-11 pan sprayed with cooking spray (Original Pam is gluten-free). Bake for 20-25 minutes at 350 F until edges are lightly browned. Cool and cut into bars. Makes 1 dozen.

Some wiggle room

2010-06-27T18:23:00.000-07:00

Summer offers such wonderful ways to splurge. We like to eat piles of watermelon slices, bowls of ice cream and mountains of frozen treats. All of these can be healthful if you make attempts. And with our special diet requirements, it's hard not to be.

Our favorite ice cream varieties are made by Turtle Mountain, which also is the maker of So Delicious products. I love the vanilla made with coconut milk with a drizzle of Hershey's Syrup. And in our freezer this summer standing by for outside treats are the brand's fudge bars (right). I found a box of "mini" fudge bars at Kroger yesterday and they are out of this world -- and just the right size for little hands and those watching their waistlines. Turtle Mountain products follow a strict allergen code. Read about it here.

A summer splurge such as gluten-free ice cream bars made with pure ingredients all would agree is a pretty healthy choice. Other summer treats we like to indulge in are simple fruit pops. Freeze blended berries with a splash of fruit juice in mini paper cups with Popsicle sticks for a fun and sweet treat. Or, if dairy is allowed, simply dip a baby spoon through the tops of yogurt containers and freeze for 2-3 hours. My little dairy-eater gets a kick out of this and I like to use Stoneyfield Farms varieties, which are organic. Read about Stoneyfield here.

Another healthy summer concoction? We enjoy banana smoothies. Frozen bananas are our new trick of the trade. Blend em with some cocoa powder and Very Vanilla Silk, and you have yourself a decadent milkshake. Try some coconut milk and frozen pineapples for a tropical treat, strawberries and yogurt for a standard smoothie, peanut butter and chocolate milk for a high-energy treat ... the list is endless.

So, I'm trying my darnedest to get the most nutritious and environmentally conscious things into my little one's bellies, even during dessert. But I'm picking my battles.

Try as I may, I am having a hard time calling the next treat a healthy one. It is low in calorie and mostly water, I'll give it that. But I'm not sure all the colorings make up for that fact.

Jell-O is a brand I like to purchase. It is super costly and easy to make, which is a rare attribution when it comes to a gluten-free product. It jiggles, it's cold and it's just plain fun. The kids have their favorite colors (yellow and orange) and I like to pack little containers of it in their snack bags on a hot summer day. Some people put fruit in it, but my kids don't fall for that. They simply eat around the fruit.

Anyway, I make Jell-O. Artificial, brightly colored and full-of-sugar J-E-L-L-O. With all the good I do, this really isn't much of a stray. In fact, I have created a big enough gap with all our healthy eating to wiggle in a little convenience food, right?

They love it, I love it. And in moderation (is once a day moderation?), I'm willing to jump off the all-natural/pure food wagon for a few minutes.

Oh, and I bought little glass bowls (see photo at top) to avoid any chemicals from plastics leaching into the warm liquid. So, technically it's healthy.

In my book, anyway.

Savoring summertime

2010-06-18T18:36:00.000-07:00

Summer days are often portrayed in movies as a series of lazy afternoons laying barefoot in the grass, sipping iced tea. This may be the picture we wish we could snap everyday. But most of us lead a more chaotic lifestyle than that, unfortunately.

In fact, it often takes some serious planning and motivation to get to the part where you can simply snack in a lawn chair and kick your feet up. But it doesn't have to.

Although gluten-free snacking retreats may take a little planning and foresight, summer offers some simple solutions. So, if I do find myself with a few minutes to spare under the shade of my backyard tree, I plan to have some healthful and delicious snacks ready to feed my summer cravings.

Here are my top five favorite ways to snack away the afternoon without a second thought:

1. Easy and filling snacks are key to staying fed during those get-up-and-go summer adventures, or during long stretches outdoors. I like to munch on gluten-free peanut butter and apple slices (photo above), carrot sticks and hummus or Laughing Cow cheese with Glutino crackers to avoid hunger during those kinds of days. Tip: I like to cut my apple slices horizontally. It feels a little more like a chips-and-dip alternative this way, and looks like it belongs on a red checkered tablecloth.

2. You can't get more simple than a bowl of fruit. Right now, strawberries are in season (photo above), and soon the markets will be full of a wide variety of many other summer offerings. Right now, we are also living on watermelon. I like to take a giant orb right outside and cut it up on a cutting board atop my metal table. The kids get a treat, and I don't get a sticky mess in my kitchen!

3. Rice cakes. They may be the proverbial "diet" staple, but they should also be a gluten-free staple. From sweet, to salty, to BOTH, the convenient snack is found nearly everywhere you can buy food and meets almost every craving with every crunchy bite. A good summertime grab for long car rides or the beach bag. My favorite are Quaker's Caramel Corn cakes.

4. Yogurt parfaits. Oh my. With fresh berries in season, it's the perfect time to layer up and dive into this decadent treat. And with much less calories than other sweets, it's a good call during swimsuit weather. I recommend Stoneyfield Organic's fat free French Vanilla with blueberries and a sprinkle of gluten-free granola (above). Jessica's Naturals is a good granola choice. Check out store locations here.

5. Lunch for dinner. In the summer, we eat Ballpark hotdogs, grilled cheese sandwiches and chicken salad for dinner. The key here is we didn't turn on the oven. And light, quick "lunch" meals get us out the door quicker, so we can run through the sprinkler a few more times.

This recipe can be made ahead of time and uses a chicken boiling method that is quick, keeps the chicken moist and avoids turning on the oven:

Summer Chicken Salad
1 whole chicken breast (it looks like two pieces)
1 box (about 30 ounces) gluten-free chicken stock (such as Kitchen Basics or Pacific)
4 stalks celery chopped
1 small sweet onion, chopped
1 cup green seedless grapes, cut into quarters
1/2 cup slivered almonds
1/2 cup mayo (regular or safflower)
A splash of lemon juice
1 1/2 teaspoons dried dill
Salt, pepper to taste

To cook the chicken: Separate chicken breast and cut into about four pieces. Place chicken in a medium saucepan and cover with stock/broth. Bring to boil over a high heat then turn the heat down. Simmer for 8 to 10 minutes then remove a piece with tongs. Make a slit in it. If it is pink, it needs to cook longer. If it is white, it is done and you can remove the rest and chop into cubes or tear with a fork. Cool 10-15 minutes.

While chicken is cooling, chop veggies. Combine in large bowl. Cool in fridge for 1 hour or eat warm.

Serve on gluten-free bread as a sandwich, wrap in a large lettuce leaf (bib works best) or just put it in a bowl and enjoy.

Kick back and take in the summer. It will be gone before we know it!

Getting fresh

2010-06-06T17:58:00.000-07:00

I have just come off a month of eating gluten free and feel great. I have re-introduced a small amount of the wheat protein into my diet and am committed to eating a healthy, well-balanced assortment of fruits, veggies and protein.

Fresh food, real food, is what makes me feel best. And I'm striving to bring that feeling to my family's plates at each passing meal.

Nothing makes me more proud than when I see the kids eat handfuls of fresh strawberries or when I observe watermelon juice dripping from their little chins. I sit content watching them eat crisp green beans and the tops of dark green broccoli florets. Gluten-free or not, fresh food that is not processed and grown in the Earth is best. And summer allows us to dig up the best food for ourselves and our families.

On Mother's Day, my husband picked up on my new found quest to get my hands dirty and sow some seeds of my own. I woke that Sunday morning to the sound of a hammer and nails, drills and saws. The kids were on hand with their tape measures. They had built me a garden box so I could start to really dig into a healthier lifestyle. And it was tall enough to keep our plant-loving Labrador away from the sprouting feast.

A few weeks later, the box was able to be filled with compost, peat moss and Happy Frog Soil Conditioner. And a few short days ago (we were advised to let the soil "digest" for about a week), the kids and I planted tomatoes, bell peppers, green beans, lettuce, cucumber, zucchini, carrots and herbs (photo above is my little ones dropping some zucchini seeds). I am calling this my "starter" garden to see how well I can do, and hope to add on next year. I know friends who are picking berries already and enjoying some of their bounties. I will keep you posted on the fruits of my own labors.

For now, farmers market fare will have to do. Here is a list of regional markets. I love to visit the Royal Oak Farmers Market and Eastern Market.

Here is a small list of what you can expect to find at the market in early June: Strawberries, aparagus, greens, farm-fresh eggs, potted plants, fresh herbs, lettuce and greens. Nothing beats food fresh from the farmers, and it's always worth the trip when I come home with a tote bag or two filled with fresh market fare.

Don't want to lug all that home from the market every week? Door to Door Organics now offers food from a local Community Supported Agriculture group (CSA). In a CSA, each person is a 'member' who purchases a share of the seasons produce. It's a way to support a local farm, and get to eat all the benefits. Check out Door to Door Organics for more information on its regular delivery service or CSA option.

By mid-summer I will only need to travel to my own backyard if I find myself lucky enough to produce a bountiful garden.

In the meantime, I ran across this recipe the other day. It ran in the OP years ago, and makes use of tomatoes, fresh cilantro and cucumber.

Chickpea Salad
2 cups coarsely chopped tomatoes (about 3 medium)
15-ounce can chickpeas, rinsed and drained
1 large cucumber, peeled, quartered and sliced
1 cup chopped green bell pepper
1 cup fresh cilantro
1/4 cup finely chopped onion
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon coarse kosher salt
1 clove garlic, minced
1/8 teaspoon sugar

In a very large bowl, combine tomatoes, chickpeas, cucumber, bell pepper, cilantro and onion. Set aside.

To make dressing, combine oil, vinegar, salt, garlic and sugar in a bottle or jar. Cap and shake. Pour dressing onto salad and toss to coat. Cover and chill for 4 to 24 hours. Serve salad alone or over greens. (recipe from Better Homes and Garden via The Associated Press)

Tip: I also love this recipe with double the chickpeas and red onion.

It's a wrap and the winning recipe

2010-05-29T21:26:00.000-07:00

I am back on track, eating healthy and in charge of what goes into my body.

Thanks in large part to finding some delectable snack and lunch options, I am feeling great and enjoying being gluten-free. Now at the end of the road, I can't say I'm going to continue my journey being entirely gluten-free. I feel I need a little whole wheat and gluten-containing grains to be healthy. However, I do want to continue to stay away from fast food, convenience foods and as many processed foods as possible. I also will continue to eat gluten-free at dinnertime and mostly at lunch time. I may have a whole wheat piece of toast in the morning to feel my cravings and keep me on track ... we'll see.

I feel great eating a boatload of fruits and veggies every day and plan to continue to do so. It's perfect timing to head to the farmers market and try out yet some more things.
I have had a blast and enjoyed learning how to go about daily life living gluten-free. It took a little more planning, and bringing food along on a few occasions, but I enjoyed seeing what I could "get away with" gluten-free. Revamping recipes and cooking with coconut milk were two of my favorite endeavors. Driving my kids to school/playdates/appointments without being able to quickly pick up a snack was my least favorite part. But, in the end, it was better for me to grab an apple and string cheese for the road.

Eating all the sweets was fun, too. But as my pants began to feel tighter, I started to work on some new tactics. For example, this recipe for chocolate banana shakes (photo of my little one drinking most of my calories at right) from Gluten Freeville was a healthy way to satisfy my sweet tooth. I made it with Very Vanilla Silk and coconut milk. Both tasted sinfully bad, but with a frozen banana and just a pinch of cocoa powder, you really just have to worry about the milk calories. It was a dream come true, really.

Then, I discovered some new snack options. Carrot sticks and hummus have always been one of my favorite snacks, but I really was missing some pita or crackers with it. Glutino crackers were a good alternative and the Veggie variety went really well with Laughing Cow Cheese and tomato slices (photo below). A big score in both the low-fat/calories and yummy snacks categories.

So, a few snacks under my belt and it was finally loosening up. Now, what for lunch?

Penny Ray of Commerce Township sent in a recipe for Salmon Patties. She said she doesn't really have a recipe, but "wings it" all the time, cooking the patties for supper and eating them cold for lunch the next day. I went with her directions and whipped up a batch myself for lunchtime. They were a big hit and must-have recipe for those eating gluten-free. Not only were they very healthful (117 calories, 3 grams of fat per huge patty), but affordable and simple. I had mine wrapped in a gluten-free pita with lettuce mix and tomato slices.

So, congrats to Penny! You win a Hiller's gift certificate and a HUGE applause for coming up with such gluten-free goodness.

Penny's Salmon Patties
3 cans (8 ounces each) salmon
1/4 cup mayonnaise (Hellman's or Safflower for dairy-free)
1 cup crushed Rice Chex or gluten-free rice crispy cereal
Generous amount of dried dill
1 teaspoon dried mustard
1 teaspoon lemon juice
Gluten free flour for dusting

Preheat oven to 375 F. Drain salmon and place in bowl. Add mayo, cereal and spices and mix with hands. Form six patties and dust with flour. Place on cookie sheet. Bake for about 15 minutes and flip. Cook until both sides are crispy and brown. Enjoy on a salad or rolled in a gluten-free wrap.

And that truly is a wrap!

Special thanks to: Hiller's Markets, the Gluten Intolerance Group, Pamela's products, my friends and family, Aunt Cathy of Oregon (home of Bob's Red Mill), The Oakland Press and Kinnikinnick. Support and contributions were appreciated this month!

Dining, driving and slipping up

2010-05-25T19:24:00.000-07:00

It has come to this, the final week. As TV shows are pulling all the stops for their final episodes and the children are wrapping up their school years, I am still manning the gluten-free kitchen and trying to accomplish what many must endure all day, every day to keep their bodies healthy and free of a harm-causing protein.

I have been to every store and tried all the gluten-free products I could get my hands on. I'm looking back at the last handful of posts and I notice a few common ingredients. It appears I have become quite fond of 1. bananas 2. sugar and 3. chocolate.

OK, truth be told, I always have had an unhealthy fondness for chocolate. But bananas? And all these sweets? I wonder if this has to do with missing gluten. Is my body craving sugar and fruit heavy in carbohydrates (a banana has 26 grams compared with apples and oranges, which have 8)? I would say, yes sir.

In fact, in an attempt to be a little healthier, I grabbed a bar of dark, organic chocolate off the grocery store shelf last week. My plan was to allow myself just a few squares a day so I could feed my cravings a little without going overboard. But you know how this story ends... By the car ride home, half the bar was gone and I had to bury it in the bottom of my purse and throw it in the back seat. When I got home, I pulled the bar out and decided to put it in the garbage when I realized... I never read the label! Tsk, tsk. I really should know better by now. The bar was produced on "shared equipment as products that contain wheat." I suppose I am allowed one slip in three weeks.
So, I haven't made the best choices in past week or so, but I am back on track this week. I made a slow cooker full of chili made with ground turkey, pinto/black/kidney beans, Muir Glen Fire Roasted Tomatoes, onions, celery, garlic, cumin and chili powder. I paired it with a slice of gluten-free bread right out of the bread maker for a healthful dinner. I had a bowl of pineapple chunks (12 grams of carbs per serving) and strawberries (0.6 grams of carbs per serving) for dessert and didn't miss the chocolate bar. Well, not that much.Maybe after my body adjusts to the new diet, or I start introducing tiny bits of gluten, I will not crave so many things.

Until then, I will do the best I can.

Here are some other things I craved during my super-splurging....

I don't know whether I just missed the ease of grabbing a quick bite, or the late-night viewings of "Diners, Drive-ins and Dives," but man did I want a Coney Dog. Here in Metro Detroit, our Coneys are basically a loose meat chili on top of a grilled dog with a sprinkle of onions. I thought, I can revamp this and make it gluten-free. And Presto:

Gluten-free Coney Dogs
Chili Sauce:
1 pound ground beef (some "traditional" recipes also call for beef heart, but I skipped that)
1/2 red bell pepper, finely chopped
1/2 sweet onion, finely chopped 2 stalks celery, finely chopped
2 cloves garlic, minced
2 teaspoons Worcestershire sauce
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon oregano
Salt, pepper to taste
3 tablespoons flour blend (such as Bob's Red Mill)
1/4 cup cider vinegar
3 cups beef broth
1 can tomato paste
Brown beef in large saute pan until fully cooked.

Scoop 3 tablespoons of fat into a small sauce pan. Drain the rest of the fat. Whisk the flour into the reserved fat and cook over medium heat. Stir frequently until it turns amber (about 10 minutes). This makes a roux. Then whisk in the broth, tomato paste and vinegar. Cook on low for 5 minutes.

Add Worcestershire sauce, garlic, onion, celery and pepper to meat mixture. Saute for 10 minutes. Add roux and stir. Simmer for 30 minutes.
Take 1/3 of the mixture out of the pan and puree in food processor, then add it back to the pan. Now you have a chili topping for your Detroit Coney Dog! Place hot dog on favorite gf bread or buns (we used a bun from Sugar Kisses Bakery) and top with chili and chopped onions.

One of my favorite side dishes growing up was fried zucchini. I remember my aunts using up their garden zucchini this way. Dipped in egg, breadcrumbs and fried in oil, they are warm and juicy on the inside and crispy and fried on the outside. What's not to love? And there's a vegetable in there somewhere...

Fried Zucchini
3 medium-sized zucchini washed and cut into 1/2 inch disks
2 cups homemade* or store-bought breadcrumbs (look in health section in supermarket). If they aren't flavored, add Italian spices such as oregano, basil and garlic
1 egg
3 tablespoons canola oil

Whisk egg in large, shallow bowl. Place breadcrumbs in second shallow bowl. Heat oil in large frying pan and set up plate lined with paper towels. Dip each piece of zucchini first in egg, then roll in crumbs. Place in heated oil (careful while dropping it in!). Cook each side about 10 minutes. Grab with tongs and place on paper towel. Cool for 15 minutes before eating.

* For homemade breadcrumbs: Place 6 slices of stale bread on baking sheet and bake in 200 F oven for 15-20 minutes or until brown on edges. Pulse in food processor with desired spices. I also heard crumbled up Rice Chex works!

Good morning

2010-05-22T00:01:00.000-07:00

At our house, mornings are about as hectic as they come. We're up at 6:30 and out by 7:10. It's hard enough to get teeth brushed, backpacks packed and shoes tied. How are we going to fit in breakfast?

On these days, my plan is to have them dressed and ready and at the breakfast table by 6:55 for a quick and healthful morning meal. Judy Sauer, a Novi teacher, sent me an easy Banana Muffin recipe (below) from her book Footloose and Gluten-Free that fit the bill. A quick bowl of cereal, gluten-free bread toasted with jam and a poached egg also are good ways to send off my little ones. (Click here for a printable coupon from Hiller's for a free carton of Blue Diamond Almond
Breeze milk with the purchase of one box of Arrowhead Mills Puffed Rice cereal.)

But on the weekends, we indulge a little more. When we have a little more time and energy, we like to pull out the good stuff: Eggs, cinnamon, brown sugar. If I'm lucky, I will have baked a loaf of bread during the week ready to slice and soak with such delights.

The thing about gluten-free bread, I find, is that it makes a wonderful French toast. Especially homemade bread, such as Gluten-Free Pantry's Best Sandwich Bread mix, soaks up a lot more egg batter than the store-bought, gluten variety. Cooked slowly in a frying pan (as it is in the picture above) or in the oven as baked French toast, it makes a soft and rich breakfast splurge just right for a weekend morning when there is time to stay in your jammies for a while!

Baked French Toast
6 thick slices gluten-free bread
Batter:
6 eggs (or 4 egg whites, 3 whole eggs), beaten
1 1/2 cup milk (cow, rice, almond or soy)
2 tsp pure vanilla
2 tsp cinnamon
Topping (if desired):
1/4 cup brown sugar
1/2 cup butter or buttery spread
1/8 cup pure maple syrup (Aunt Jamima is also gluten-free)

Place bread in 9-by-13 baking dish. Mix batter and pour overtop. Cover and refrigerate overnight.

The next morning, preheat oven to 350F. In small saucepan, melt butter and add brown sugar and syrup. Pour topping over presoaked toast and bake uncovered for 35-40 minutes. Top with banana slices and powdered sugar for a rich treat.

This recipe is from Judy Sauer's "Footloose and Gluten Free." "I know you said you were a bit intimidated by baking," Sauer said in an email, "but these two recipes are easily accessible to all and are sure-fire hits with kids ... My goal was to create a primer for people, especially mothers, who are facing the challenge of a food allergy diagnosis. I do not believe that baking gluten-free needs to be complicated and I wanted to empower people to reclaim their kitchens as a path to reclaiming their health." The recipe was very simple and even I was able to bake them!

Banana Muffins
3 cups brown rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon xanthan gum
2 eggs
2/3 cup oil
1/2 cup honey or agave nectar
3 cups over-ripe, mashed bananas

Preheat oven to 350 F. Grease muffin tines. Makes 24 mini or 12 regular muffins. In a large bowl, combine flour, baking powder, baking soda, salt and xanthan gum.

In another bowl, beat eggs, oil, honey/agave and mashed bananas. Stir the banana mixture into the dry ingredients and mix well. Fill greased muffin tines 3/4 full. There may be extra batter to put into a small baking dish to make a mini loaf.

Bake 15-20 minutes or until center springs back. Remove from pans and place on cooling rack.

If those recipes didn't have you satisfied in the mornings, I would suggest a quick frittata. Here is a recipe I posted a year ago, but still a goodie:

Empty the Fridge Frittata
A dozen eggs
1/2 chopped onion
4-5 strips bacon (Kraft and Applegate Farms are gluten free)
1 can mushrooms diced or at least one cup diced veggies of choice
1 tablespoon olive oil
1 1/2 tablespoons Penzy's Mural of Flavor (shallots, onion, garlic, lemon peel, chives, orange peel) or generous amount of your favorite dried seasoning
2 teaspoons ground pepper

Cut bacon strips with scissors into confetti-sized pieces. Heat oil in oven-safe frying pan and saute bacon until cooked. Add onion, mushrooms (or veggies of choice) and spices. Saute for 3-5 minutes. While that is cooking, crack and whisk eggs. Preheat oven to 375 F. Add eggs to pan and cook at medium heat for 5-7 minutes, or until it looks about halfway cooked. Place pan in oven and cook for 10-15 minutes, or until it's fully cooked and the top looks cakey. If you wish, add a handfull of cheese. Slice like a pie and serve with fresh veggies and salad --- or whatever is in your fridge!

Tip: You can use turkey bacon or cubed lean meat for a lighter frittata, just add a little more olive oil so the eggs don't stick to the bottom.

Just desserts

2010-05-15T08:56:00.000-07:00

Here is what my pros and cons list looked like when I decided to go gluten-free: Pros -- Find new recipes, gain perspective on what it's like to live a gluten-free life, lose weight; Cons -- Constraints on time and budget, limit to foods I can eat.

Now that I'm smack dab in the middle of my gluten-free May, I have to say I am wrong on more than half of my presumptions. Mostly, I am finding more gluten-free options than I ever thought possible --- or should I say they are finding me.

And the options that are finding me most are chocolate-covered, ooey-gooey desserts. They are popping out of every corner and I'm happy to try them. But I'm not sure that's good for Pro No. 3: losing weight. I would argue that this diet is the same as anyone's: It's best to eat mostly fruits and veggies and lean proteins and sample the really delectable, sugary stuff in moderation.

But at the height of my splurging, I discovered a whole list of ways to indulge. Here are my top picks:

1. Rumi's Passion at Hiller's Markets
Rumi’s Passion is a gluten-free line of baked goods from Steve Ciric, former owner of Westwood Bakery, Superior Bread and Wildflowers. Its certified gluten-free bakery in Northville offers a wide selection of gluten-free products, including the insanely delicious Bumpy Cakes (photo at right). Check out the Rumi's selection at any of the many Hiller's locations. The products do contain dairy.

SPECIAL OFFER: Buy one, get one free Rumi's Passion muffins and cupcakes with a printable coupon here.

2. Kinnikinnick Doughnuts
Longtime my son's favorite brand for breads and muffins, I found myself in front of a container of Kinnikinnick chocolate covered doughnuts (photo above). That was a dangerous situation and I was happy that the products also were dairy, soy and peanut free, so I could share with everyone. I really noticed no difference. Even a gluten-eater would gobble those up! The company's breads and pizza crusts also are something to splurge on, with soft bakery goodness. Check out a wide variety of Kinnikinnick products at Hiller's or at link above.

3. Lucy's Cookies
I nearly walked past a stack of pre-packaged cookies of Starbucks the other day when the words "gluten-free" popped off the package and another dessert was calling my name. I was not disappointed, either. The cinnamon thins tasted just like snicker doodles and I was happy to see the cookies were allergy-friendly and dairy-free! I snagged a bag of chocolate chip cookies for my picky eater and walked away excited that I can have my coffee and a gluten-free treat, too!

4. Sugar Kisses Bakery
Not far from where we live in southern Oakland County, there is a gluten-free bakery we take a special trip to at least twice a month. I love their breads and muffins and when I want to splurge, I get myself a giant brownie. It is worth a trip if you are in the area. The bakery says it uses the freshest ingredients available and as much organic fare as possible. The local business includes a wide range of dietary alternatives including but not limited to Gluten-Free & Vegan baked goods.

5. Kinnikinnick S'Morables
I had fun with these graham cracker-like treat. Add a toasted Kraft marshmallow and a square of gluten-free chocolate and you have yourself a beloved campfire treat. My son likes them with peanut butter on them and I crumble them to make a gluten-free graham crust. They are a perfect lunchbox treat.

6. GIG/Pamela's Challenge recipes
The whole idea for the monthlong gluten-free challenge came from the invitation from the Gluten Intolerance Group and Pamela's products to go gluten-free for one weekend (this one!) in May. I write about it on their blog here. I don't typically use Pamela's products, because they often contain dairy, which my son can not tolerate. But I personally find Pamela's pancake mix to be the best. Check out recipes, such as One Ingredient Chocolate Cake (photo at right) here.

7. Soy Joy Bars
This is a perfect little treat on the go. The new blueberry flavor was filling and sweet enough to feel like a splurge. Check out where to buy Soy Joy Bars here.

8. Lava Cake
Did I mention that P.F. Chang's has gluten-free Chocolate Lava Cake?

9. Celiac Specialties
I haven't been to the store yet, but this Celiac Specialties apple pie (right) is calling my name. Check out the company here or visit the Novi bakery!

10. Make your own treats
I have seen many recipes for crepes and decided to wing it one afternoon. My son helped me mix up a batch of batter and we rolled some bananas and homemade chocolate sauce in them. It worked out deliciously. I had a canister of teff flour my mom picked up at the Dekalb Farmer's Market in Georgia while on a recent family trip. Teff is a grain mostly used in Ethiopian cuisine and creates a darker paste when mixing with wet ingredients. Learn about teff flour here. You can get teff flour at any health section of the regular grocery chains, Whole Foods or Hiller's. Or just use your favorite gluten-free flour or blend. I was just playing with my new flour!

Batter: Mix 1/3 cup gluten-free flour of your choice with 1/4 cup sugar, 1 tablespoon melted butter, 1 teaspoon vanilla, 1 egg and milk (I used rice milk) up to 1 cup to make batter very runny. At this time, you can make chocolate sauce, too. I just put 1 tablespoon butter into microwave safe glass Pyrex pourer and cooked for 20 seconds. Add 1 tablespoon cocoa powdered sugar and 1 tablespoon powdered sugar and stir until it makes a chocolate syrup. Add milk or rice milk until it is pourable.

Melt 1 teaspoon gluten-free butter, such as Earth Balance, into nonstick skillet. Pour small ladle of batter into heated butter so it just covers the bottom. Flip after 3 minutes or when it starts to bubble up. Cook a few more minutes until both sides are golden and place on serving plate.

Toppings: Slice banana and place 4 slices in middle of crepe. Pour chocolate sauce over bananas and wrap crepe.Add a few more drops of chocolate and some powdered sugar and you have yourself a quick and tasty dessert or special treat!

Makes 5-6 crepes.

I will try to only eat one.

A quick one...

2010-05-13T07:53:00.001-07:00

It's been a busy week to say the least. It's been storming, busy at work and to top it all off our deep freezer broke. All my hard work had to be tossed out and it's time to start over. More gluten-free shopping and baking is necessary and I'm gearing up. So, just a few updates while I have a minute!

First off, a reader sent me a pile of recipes, which I am extra thankful for. Easy lunch and snack recipes will come in handy as I'm re-stocking our gluten-free shelves.

Second, I'm putting together a desserts menu. It has been, by far, the biggest surprise to me this month that I can find sweet treats wherever I go. And I thought I would lose a few pounds! Look for my top 10 list Saturday, as well as a new Hiller's coupon for a dessert you won't want to miss.

Third, I finally stepped out last night and went to a restaurant. I visited PF Chang's in Dearborn and was more than pleased at the selection. I ordered the Lettuce Wraps, Singapore Noodles and even a Chocolate Lava Cake for dessert! I even took home some fried rice for my picky eater. I went there knowing that the restaurant had a full gf menu, but the other surprise was that on the way (on Michigan Avenue) the sign in front of Andiamo read "Try our gluten-free pasta!"

It's a good time to be gluten-free.

Here is a recipe sent in by reader Penny Ray of Commerce Township. It reminded me of my dinner last night. She said she got the recipe from a friend at church where she and her husband used to attend near Los Angeles. "It came from a Chinese family in Hawaii," she said.

Dickie Chong's Teriyaki Chicken Recipe
1 cup wheat free soy sauce or tamari sauce
1/2 cup water (distilled)
3/4 cup brown sugar
1/2 tsp sherry (optional)
2 cloves crushed garlic
1/4 tsp ginger
dash of hot sauce or pinch of red pepper flakes (optional)

Mix ingredients in a saucepan; bring to a boil then simmer 1/2
hour. Cool.

Marinate desired amount of chicken in sauce for several hours. Cover and bake at 350
F for 1 hour or put the chicken in slow cooker and pour sauce on top. Cook on
high for a couple of hours and on low the remainder of the day (6
hours or so).

If you have a recipe you would like to share, please send it to recipes@oakpress.com. The best recipe will win a $25 gift certificate to Hiller's at the end of the month!

A mother of a deal

2010-05-07T21:00:00.000-07:00

Oh, the comforts of home.

When I was growing up, my mom would simmer spaghetti sauce all day and we would all take turns walking up to the big pot and giving it a stir, and perhaps a quick sample. The smells of basil and garlic filled the air with a familiar aroma that made us all feel cozy and loved.

This Mother's Day, I cooked up a comforting bowl of pasta sans the gluten. Although I often cook up a similar big batch of traditional red pasta sauce, I decided to rip another page out of my mom's handy cookbook of tricks. At a recent trip to the home I grew up in, I watched as she sliced large chunks of carrots, zucchini, red peppers, squash and eggplant. She brushed them with olive oil and roasted them in the hot oven. After that, it was just a quick toss in some light tomato sauce and she had whipped up yet another filling, wholesome meal.

I thought of roasting big chunks of veggies for this dish on the grill, as my mother-in-law likes to do. She likes to marinate the veggies in light Italian dressing. My husband loves to do this, too, and I think we are all influenced by the food our mothers cook for us. It's what keeps me going on the days that meal planning is the most daunting.

However, the day was cold and rainy, so I cranked up the oven instead.

As a mom, I want my kids to feel what I felt growing up. Not only do I want to supply a their bellies with wholesome food, I want to fill their home with love and comfort.

And here's the "mother of a deal" I mentioned in the title! Hiller's is offering the very comforting GF Cucina frozen 12-inch pizza for 99 cents! Click here for a printable coupon*

Veggie Pasta from My Mama
1. Cut up large chunks of veggies of your choice: I used 2 medium zucchini, 2 small summer (yellow) squash, 1 small sweet onion, 2 cloves of garlic cut in large discs, 5 carrots cut at an angle and two small eggplant sliced horizontally. I thought afterward that mushrooms also would be a great addition.
2. Brush veggies with olive oil and sprinkle with coarse salt.
3. Roast on baking sheet at 425 F for 10-15 minutes on each side.
4. While veggies are roasting, boil about an 8 ounce package of pasta of your choosing to package directions. I made Quinoa pasta shells. Drain and place into a large pot.
5. When veggies are finished, simply throw them in the pot with the pasta, drizzle with about 1 teaspoon of olive oil and season with basil. I tossed in two large tomatoes, cut into wedges. The heat of the pasta and veggies softened them.
6. Add about 1 cup of your favorite jar of gluten-free pasta sauce or tomato soup (I used 1/2 a box of Dr. McDougall's Chunky Tomato Soup).
7. Toss, heat to warm it up and enjoy. It's even good the next day.

*Coupon will be available starting the morning of Saturday, May 8.

Cinco de Gluten-Free Mayo

2010-05-04T18:13:00.000-07:00

I'm not going to lie, this hasn't been easy. Just a few days into May, I'm already sick of the few meal options I have come up with for myself. I'm finding myself to be a little irritable and out of sorts. It's probably true for anyone who changes their diet so dramatically.

I remember the early days after we changed our son's diet. He was irritable, too. I thought, "this can't be healthy. He needs to eat." Then, soon after, he began to glow and smile and fill his plate. I don't have celiac, so I won't see such a drastic change, but I hope my body will soon get used to the shift. So far, my daily menu has looked a little like this:

1. Breakfast: 1 egg on gluten-free bread (Kinnikinnick brown rice bread, toasted)
2. Snack: Fruit and yogurt (Stoneyfield Farms French Vanilla)
3. Lunch: Salad with some sort of protein (usually walnuts)
4. Snack: Peanut butter and apple slices or carrots, cheese and gluten-free pretzels, any gluten-free munchies I can get my hands on
5. Well-planned dinner and some gluten-free chocolate (I like the organic dark chocolate bars maybe a little too much.)

I'm pretty good about coming up with some new and fun dinner recipes that will feed our whole family gluten-free, such as the Enchilada Casserole recipe below. But when it comes to breakfast, lunch and especially snacks, I'm at a loss.

So, here's my suggestion:
SEND ME RECIPES.

Here's what I'm offering:
1. I will cook, write about and photograph the best entries in the coming weeks.
2. I will choose the top three to appear in an upcoming OP story at the end of the month
3. The person who submits the winning recipe will get a $25 gift certificate to Hiller's

So, put on your thinking caps. I like easy, healthful recipes and am not afraid to try new ingredients. I am, however, a little afraid of baking, but will even attempt that feat for a fantastic treat. Send in any recipe you have had success with, along with your name and how I can contact you to recipes@oakpress.com. Please make the subject "recipe contest."

Here's a recipe a conjured up for a Mexican treat. I altered it slightly for my little one, who doesn't eat dairy. I also didn't use taco sauce because he's a little sensitive to spicy foods. I just layered the tortillas with scoops of filling mixture in between and added a wedge of vegan cheese on top. I served both recipes with Tofutti sour cream. We all ate huge portions. Ole.

Enchilada Casserole
2 teaspoons olive oil
1 small onion, diced
2 cloves garlic, diced
1 red bell pepper, diced
1 pound ground beef
1 can diced tomatoes
1 cup corn
2 teaspoons chili powder
1 teaspoon cumin
Taco sauce (Newman's own is gluten-free)
Shredded cheese
Sour cream
About 8 corn or gluten-free tortillas (I used Sandwich Petals, which I ordered here with free shipping)

Heat oil in large skillet. Add onion, garlic, pepper and saute until soft. Add beef and cook until brown and crumbly. Drain off excess fat. Add can of tomatoes, spices and corn. Simmer for 10-15 minutes. Meanwhile, heat up corn tortillas so they are soft and easy to roll. Put taco sauce in shallow container big enough to fit the tortilla in. Dip tortilla in sauce and set up in 9-by-11 baking dish. Scoop in about 3/4 cup of beef mixture into the tortilla. Roll into skinny burrito shape. Repeat until dish is full of wraps and top with cheese. Cook at 375 F for 15-20 minutes until bubbly. Serve with sour cream.

Cheers to a gluten-free May

2010-04-30T18:54:00.000-07:00

Here I am. Newly gluten-free. It's May and I'm all geared up to experience what so many readers have been living with as far as food choices, meal planning and a whole new way of cooking are concerned.

Of course, I have had a few years under my belt cooking mostly gluten-free for my family so as not to isolate my son. I'm used to looking for chicken nuggets, pizzas and lunch meats for school lunches. I am also used to planning dinners that will suit everyone's needs and have posted many recipes I have discovered in the process. But what about breakfast for me? Lunches? Snacks? In this area, I feel I will have most of my work cut out for me.

I have cleaned out my cupboards and stocked my shelves, fridge and freezer with gluten-free versions of the food that hopefully can get me from dinner to dinner. Aunt Mid's salad dressings will help, and I love a good salad for lunch. Eggs and some toasted Kinnikinnick bread will do the trick for breakfast, and I'm sure I will be eating lots of yogurt, veggies, peanut butter and fresh fruit until I get more comfortable finding snack recipes.

I found bags of pasta, bread mixes and a variety of "regular" brands that were labeled gluten-free at the Commerce Township Hiller's -- a big plus when planning snacks and quick lunches. One meal I tried out and froze for the coming month was pulled chicken sandwiches (recipe below). I simply cut up some chicken, cooked in a skillet with olive oil, and simmered in Hot Rod Bob's barbecue sauce in a slow cooker. When it was all done, I rolled a small pile of the chicken into a Food for Life Brown Rice Tortilla (found at Hiller's). It was healthful and tangy and delicious. Click here for an exclusive coupon to Hiller's during the first week of May.

So, here's to trying new things, reading more labels and becoming more aware of the variety of foods available to those with special diets. This is probably a good time to raise a glass and toast the upcoming month. And what better way to do that than with a cold, frosty beer, the thing people lament giving up most when going gluten-free. I have received request after request to sample and write about gluten-free beer.
So, first thing's first. Let's talk beer.

It should be made known that my husband and I enjoy a good beer. Some of my favorites are Blue Moon, Samuel Adam's Cherry Wheat and Bell's Oberon. These are "sweet wheat" varieties and definitely LOADED with gluten. My husband likes a deep amber brew or stout. Some of his favorites are Bell's Porter and Edmund Fitzgerald Porter (Great Lakes Brewing Co.) We like our beer. Beer with gluten. I felt we would be good judges of the gluten-free varieties. And as May brings backyard picnics and barbecues, boy was I hoping we wouldn't be disappointed.

Surprisingly, we weren't. We found three varieties, one at a corner store and two at Hiller's, so they were readily available. Here is what we thought of each:

1. Bard's/found at Mug and Jug at 12 Mile and Greenfield, Berkley/Also can be found at Beverage Warehouse in Beverly Hills, Sylvan Quality Market in Sylvan Lake, Snooker's Pub in Royal Oak or type in your zip code at link for nearest store/caramel color with little foam.

What we thought: I was more of a fan of this beer than my husband was. It was sweet, smooth and had a hint of cherry, similar to my beloved Cherry Wheat but without the heaviness. It was almost a little too light for my taste, but a nutty smell and complex flavors gave it a little more fullness. It was too light for my husband's taste, but he drank a good ice cold gulp or two from a frosted mug with no complaints. For someone who likes stouts, I think this was a plus. There was absolutely no bitterness.

2. New Grist/Found at all Hiller's stores except Berkley store/Golden color with lots of foam.

What we thought: We were not fond of this one. The lemony undertones were not complex enough to mask the heavy rice taste. It was extremely light and golden, much like a very sweet pilsner. It would be good for a lover of this kind of beer, but we could really taste the rice. It had a good foam on it when we poured it, however, and there was absolutely no aftertaste or bitterness.

3. Red Bridge/Found at all Hiller's stores except Berkley store/Check out other locations on link/Light amber color/Medium foam.

What we thought: This was my husband's favorite. His exact reaction to it was: "that tastes like an actual beer." It was definitely the fullest of the three beers, with a rich nutty flavor and smooth, carmel finish. As with all the beers we tried, there was no bitterness. But this one stood out as being both a little sweet and more full than the other two. It fit the bill for both of us and we gave it two adamant thumbs up.

The good news for those who must live gluten-free is there are good, readily available options out there. I bet no one would suspect either Bard's or Red Bridge were gluten-free at a barbecue. A real coup for those who love their beer and want to drink it, too.

Pulled Chicken Sandwiches
2-3 whole chicken breasts, cut into large chunks
1 jar Hot Rod Bob's barbecue sauce (original or thick and spicy)
1/2 onion, cut into thin strips
2 teaspoons olive oil

Drizzle olive oil in large skillet. Cook chicken in oil, then transfer to large slow cooker. Coat with jar of sauce, adding water if necessary so chicken is all exposed to sauce (I put a little in the jar and shook it up, then poured into cooker). Add onions, cover and cook on low for 4-5 hours. About 30 minutes before finished, take chicken out of sauce and pull apart with two forks. Simmer until pulled chicken soaks up more sauce. Let cool and spoon onto desired bread or tortillas.

In the beginning...

2010-04-23T18:17:00.000-07:00

It's nearly May, Gluten Awareness Month, and I'm taking a trip down memory lane. Looking at my little boy as he eats a plate full of steamed broccoli, spaghetti and toasted bread, I breathe a sigh of relief nearly three years in the making.

In 2007, my son's blood work came back positive for celiac. A GI test confirmed it, my little picky eater would have to give up eating gluten to heal the damage done to his intestines and treat the digestive disease that interferes with absorption of nutrients from food. This was the beginning of a dietary journey for my whole family. But one we were willing to take.

In retrospect, we had known all along that there was something upsetting our picky eater's tummy. He was always bloated and even with his very thin frame, his belly would stick out. He would sweat and sweat at night and never seemed comfortable. His behavior was affected by this, and it was obvious. We often would see him become agitated and stressed after meals and he never seemed to gain weight no matter how much he ate. At 3 years old, this was bothersome. Already dealing with a recent autism diagnosis, we were doing our best to get a full medical picture so we could do all we could to help our son grow, learn and catch up developmentally.

Before long, we also had a celiac diagnosis, something I was unfamiliar with. Indeed, my family had become Suddenly Gluten Free.

I began scouring the stores for anything resembling what my son used to eat. He was very picky about the temperature, texture and flavor (or lack thereof) of his food. I was hitting lots of dead ends. I tried product after product, and watched as my son cried at his first bite of a "chicken nugget" I found at the grocery store. I won't mention the brand, but the shape, texture and taste of the thing was nothing resembling a chicken nugget. Our bank account had a HUGE dent in it, and it took months before we found products that our son would eat. As the economy got worse, so did our selections, it seemed. Little stores were going out of business and I was giving up on finding anything convenient at all.

Today, things are much better. I'm not sure if I'm more aware or if the world is more aware, but more seems to be out there. From restaurants and bakeries to pizza places and grocery chains, delicious gluten-free alternatives now seem to be all around us. I am proud of how my son slowly began to try new things and began adding many simple meat-and-veggie meals into his reportoire. I am also very pleased to see that many stores are jumping on the gluten-free bandwagon. More is offered to us than I could have imagined just a few short years ago.

I was blown away by the selection I found at Hiller's, for instance. The Commerce Township store carries more than 1,000 gluten-free products, each marked with an easy-to-spot gluten-free tag. A few areas in the store are exclusively gluten-free, such as cookies and bread/flour mixes, but items generally were sprinkled throughout.

The deli carried Boar's Head lunch meat, which is gluten-free. If you're worried about cross-contamination, as I am, Vice President Justin Hiller said a good idea is to stop at the deli at the beginning of your shopping trip. Someone behind the meat counter will be happy to disassemble the cutter and clean it before cutting your order and have it ready for you by the end of your trip.

He added that if the store doesn't have an item you are looking for, you can request it.
"The customers are the ones who really know the products," Hiller said.

Hiller's first started stocking its shelves with gluten-free products in 2000. With the help of the Tri-County Celiac Support Group, the Ann Arbor store began adding gluten-free items some 10 years ago. Today, Hiller's has the largest selection in the country, Hiller said. I believe it.

I saw things at that store that I haven't seen since the Good Food Co. went out of business. The freezer section was full of all the Bell and Evans and Dr. Praeger's varieties. I haven't seen the Praeger's Fishies in about a year. My son was so happy when I came home with those!

And here we are. In just a few years, I have a pile of go-to recipes, am confident to go to a handful of restaurants and am happy to report that my son is gaining weight, color in his cheeks and displays less of the irritable behavior we saw before taking gluten out of his diet. He is clearly feeling a million times better.

And so am I.

Coming up...
Look for new recipes and products as I begin my own gluten-free journey. Also look for coupons and check out Hiller's website for store locations and more information about my gluten-free challenge. Next week, the big beer taste test!

Gearing up for a gluten-free May

2010-04-18T19:18:00.001-07:00

The countdown is on.

May 1 is fast approaching and I am busy preparing things for my gluten-free month. I have meetings planned and people to see so that I can give it my all and get some perspective on what readers -- and my son -- may be going through. I already know I will have much more to offer you. I am finding myself shopping around for new recipes and products every day. Is it strange that I'm starting to think this will be more fun then sacrificial?

As a non-celiac, I have the luxury of just playing the role for a month. But in the end, it may be that this will feel more like a lifestyle switch and give me more skills to fill my family's plates with delicious and healthful meals.

Here is a list of some of my recent findings and plans:

1. I have discovered the best muffins ever. And they were dairy free, full of fresh blueberries and moist (photo above). My son and I both couldn't stop eating them right out of the pan. And this is a kid that has stayed as far away from as many fruits, especially blueberries, as humanly possible. Gluten-Free Pantry's Muffin and Scone Mix took the cake on muffin mixes. I found it at Whole Foods and added 1 cup fresh blueberries and 1/2 cup chopped almonds. The dairy-free recipe calls for the use of oil to replace butter and fruit juice to replace milk. I was surprised at how moist and soft the muffins were and without using rice or soy milk. It also calls for 2 eggs and vanilla, and the box says "may contain traces of soy" for those who are intolerant. These will be a definite staple in May.

2. I ordered a big old box of Sandwich Petals a few weeks ago. The sandwich wraps are made of 10 grains: corn, flax, sesame, buckwheat, brown rice, sorghum, millet, quinoa, teff and Amaranth. They can be stored without refrigeration and each wrap contains 3 grams of fiber. The wraps are free of gluten, dairy, egg, peanuts, tree nuts, shellfish and soy. They have arrived and I'm already thinking of the many ways I can utilize this convenient finding. The box I bought came with three dozen wraps in three flavors: Spinach and Garlic Pesto, Red Chile and Agave Grain. Check out this recipe for Enchiladas. Yum.

3. I was shopping for spices at Penzey's today and noticed a new pie store that just opened across the street. Achatz Pie Co. might not be a place someone with celiac would venture into, but I was happy to find a few rows of frozen homemade soup both gluten and dairy free! I picked up a container of Chicken Chili and put it in my freezer for a later meal. It had simple, fresh ingredients and I was surprised to find gluten-free offerings at a pie place! The store just opened in Beverly Hills (13 Mile and Southfield), but stores can also be found in Troy, Oxford, Shelby and Sterling Heights. The Beverly Hills store will have a grand opening event May 2 and the first 50 customers will receive a free slice of pie a week for the entire year (for those who don't have celiac, I guess.) But there also will be raffles, samples and merchandise. If you shop at Penzey's at all , and I recommend it, it may be worth a visit to try the gf soup and support a company that includes these products.

4. I am meeting with the very supportive staff at Hiller's this week for a full tour of the Commerce Township store, which I am told has the biggest gluten-free selection of all the metro Detroit stores. I have been there before to buy food for my son and am excited to see what they have for me, too. I can't wait to report back and let you know what they have to say!

5. I'm planning a gluten-free beer tasting. I have heard from a variety of readers that are interested in this topic and I am fully prepared to take on the challenge. It's a tough job sometimes... I have to admit, I really like beer, so I can only imagine the anxiety people who are actually diagnosed with celiac must feel at the thought of giving up their gluten-laden frosty mug of beer. I am brewing up a taste test and plan to be brutally honest about the taste.

Just a few weeks left, and I'm all geared up. I'm not at all afraid of the things I won't be able to eat. I'm more excited about the new things I will experience and taste. And share with others.

You win some, you lose some

2010-04-11T17:14:00.000-07:00

Sometimes you can act quickly and get dinner on the table, pulling the proverbial rabbit out of the hat. Other times, you think and plan and take your time and find yourself scratching your head.

The former happened to me today, which was quite a thrill since the latter occurred just yesterday. Today, as two hungry kids were in the back yard playing with their father, I had precious little time to get a meal together, I grilled up some cod in a frying pan with a bevy of peppers and onions (photos above). Sweet potato fries were whipped up and in less than a half hour, dinner was on the outside table. A coup.

Yesterday, I spent all day shopping for ingredients to cook up some new delights I discovered in a cookbook I received that is full of gluten-free, dairy-free recipes. "The Autism Cookbook" by Susan K. Delaine begins with an author's note explaining that Delaine's "intention is for you to experience joy and ease in your gluten free/casein free journey with your loved one." I'm hoping that will come as I try more recipes. But so far, the few I tried failed miserably.

I was inspired by Delaine's simple, family friendly recipes. The instructions were short, as were the ingredients lists. The sweet potato fries, for example, were from the book and cooked up with no problem. However, the other two recipes I attempted included a list of things I haven't cooked with, such as coconut milk, buckwheat, pumpkin seeds and evaporated cane juice. When I was finished making the Rocky Trail Mix Bars, they tasted alright, but they were dark, dark brown and looked nothing like the photo in the book. The kids were turned off by the color of the bars, unfortunately.

Next up, I tried the Thai Noodles with Sesame Butter Sauce. The sauce is to be cooked separately, blending pumpkin seeds, agave and oil. Then, you take 2 tablespoons of that and blend coconut milk, curry powder and cumin. Sounded good to me. But I hate to admit, it was not. It was bright yellow and not the nutty brown it appears in the photo. I don't know what I'm doing wrong, but I'm sure I can eventually make these recipes work as I become more familiar with the ingredients.

I would recommend this cookbook, however. Just leafing through the recipes, I am inspired by a slew of new ingredients and ideas. And there are two charts in the first 10 or so pages that I know will continue to be valued resources. For example, a chart on page XI reveals healthy alternatives for sugar, soy sauce and wheat/barley/oats. Some examples are using honey, agave or evaporated cane juice to replace sugar. A chart on pages XII and XIII includes a guide to reading food labels I know I will bookmark. It includes a list of words on labels that contain gluten, such as caramel color (contains barley) and hydrolyzed vegetable protein (hvp).

So, all in all, a good read. I have much more to attempt in "The Autism Cookbook: 101 Gluten Free and Dairy Free Recipes." I can't wait.

Here is one from the book. Get it at your local bookstore or here.

Sweet Potato Fries
1 large sweet potato, peeled if desired
1 tablespoon olive oil
1 teaspoon each of nutmeg, garlic powder and salt
Pinch of ground clove

Wash and pat dry the sweet potato. cut into slices and place in a medium mixing bowl. Add oil and seasonings. Stir until blended. Place the slices in a single layer on a non-stick baking dish. Bake 30-40 minutes (I used a 350F oven, no temp was listed in the recipe) until potatoes are light brown on the edges.

And here's one I lucked out on:

Mexican Cod
4-5 pieces cod
1 red bell pepper
1 cup fresh or frozen corn
1/2 red onion
1 clove garlic
2 vine ripe tomatoes
2 tablespoons olive oil
1 tablespoon buttery spread
3 tablespoon Adobo Seasoning (Penzey's) --or a mix of cumin, tellicherry, black pepper, oregano and cayenne

Heat olive oil over medium heat in large skillet. Add garlic, 1 clove garlic whole, sliced red bell pepper, sliced red onion, corn and 1 tablespoon seasonings. Saute 2-3 minutes or until desired doneness (we like our veggies still a little crispy.) Remove from pan and place on serving platter. Remove garlic clove. Melt butter in pan. Add cod to pan and top with remaining seasonings. Dice tomatoes and add to pan. Cook cod about 10 minutes on each side, or until middle is cooked through. Place on top of veggies and serve immediately.

My turn

2010-04-02T20:58:00.000-07:00

I love to cook for my family.

When I watch my little ones bring their forks to their mouths, knowing that I did my best to create a healthful and nutritious dish that will provide them with what they need to grow, be nourished and feel comfort, I feel at once accomplished and triumphant. They may not always eat entire platefuls of food, but I am confident that throughout the day, they are getting exposure to real food that will give them what they need to keep them healthy.

Not too long ago, I wondered if I could ever provide the variety of food needed to help them grow and stay strong. When my son was diagnosed with celiac, I thought what many parents feel when they must put their kids on special diets: What in the world is he going to eat?

At the time, his favorite foods were macaroni and cheese, grilled cheese sandwiches and just plain bread. He spit out slice after slice of gluten-free bread and screamed and cried in frustration that he could no longer have some of his favorite things.

Already very thin and picky about eating, I wasn't about to give up on feeding him the best possible foods. The only thing that would make him feel better, the GI doctor revealed, would be a gluten-free diet. The gluten he had been eating in abundance was damaging his small intestines, blocking the villi from delivering the much-needed nutrients he needed to thrive. If this was his treatment, I was on it. After scrubbing out all my pots and pans, doing a full-scale sweep of the kitchen and spending a small fortune on gluten free products, I started building an arsenal of recipes. I began with macaroni and cheese. I loved it, my husband loved it. He wouldn't bite.

I moved on to baking bread. Armed with a new bread maker, I filled the house with the aroma of fresh-baked bread. It was as soft as the store-bought loaves of yesterday, but still he stood his ground. I have no idea what he went through the first week or so gluten-free, because he was also not verbalizing much to me at the time. He ate little nibbles here and there of the latest product I discovered. But his eyes told me he longed for the foods he was used to. The new foods weren't any worse, I am certain. In fact, they were much better on a lot of levels. They just weren't the SAME. We are all creatures of habit, and when you mix in autism, you get a more intense need of keeping things at the status quo.

But, eventually, I learned to feed him better. And he ate. MUCH more. Now, the pride I feel with every bite is bigger than I would have ever imagined. And after two years without gluten, along with lots of hard work and dedication dietary and otherwise, he tells me what he wants to eat and rejects the things he shouldn't. He helps me in the kitchen and thanks me when I come up with a new concoction. He has gained weight and his pallor has changed. I can see a big difference in his health. And he hasn't asked for macaroni and cheese in years.

Still, I wonder what he was experiencing in the early days. The trial and error of it all took months to perfect. I feel I stumbled through it with little feedback and very narrow options.
Next month is gluten-free awareness month. Pamela's Products and the Gluten Intolerance Group are teaming up and offering a challenge: Can you go gluten free for one weekend? I accepted the challenge and raised them an extra few dozen days. I will go gluten free for the entire month of May. You can sign up or learn more here.

Starting May 1, I will pretend my celiac panel came back positive, and will retrace the steps I took with my son. I will go through the three folders of literature I have collected from doctors and professionals, re-evaluate and clean my cupboards and live as if I suddenly can not eat the foods I once ate daily. The good news is I am more informed now and eat mostly gluten free in my home. However, I'm already dreading the planning it will take when I'm running around, am visiting friends or go out to eat. I hope it will give me some perspective into the lives of many of my readers and, of course, my son.

And I'm hoping it will get my creative juices flowing for new recipes and products!
Here's one I recently discovered:
McCormick spices offers a product that has saved the day a few times at our house. Recipe Inspirations are little pre-measured spices and easy recipe ideas combined so you can whip up a meal without thinking too much about it. The company told me all the spices are pure and gluten-free. However, some of the recipes call for an addition of flour. I used Bob's Red Mill's flour blend on the Apple and Sage Pork Chops recipe with no problems.

My favorite (photo at top of page) was this one:

Rosemary Roasted Chicken with Potatoes
Spices: Paprika, crushed rosemary leaves, minced garlic, black pepper
2 tablespoons olive oil
1 teaspoon salt
6 bone-in chicken thighs (I used tenderloins)
1 1/2 pounds small red skin potatoes, cut into cubes (I used 1/2 pound potatoes, 1 pound carrots)

Mix oil, salt and spices in large bowl. Toss in chicken and potatoes and coat. Arrange in a tin-foil lined baking dish and roast in a 425 F preheated oven 30 minutes or until chicken is cooked and potatoes are tender.

Find Recipe Sensations in the spice aisle of the supermarket.

Spring fever

2010-03-27T16:26:00.000-07:00

Spring is in the air. The birds are chirping, the tulips are sprouting out of the cold ground and all around are signs of warmer weather. But Old Man Winter delivered a final punch to us this week as both boys woke with sore throats, fevers and runny noses. Sick again, we headed to the doctor's office. Good thing we did because it turned out ALL FOUR of us had strep throat.

I leafed though a few parenting magazines in between wiping noses and applying sanitizing lotion. In one of them were deviled eggs made out to look like Easter baskets. I decided to give it a try at home that night, after putting my sick little guys to bed. The trick was how to do it without using dairy. I found a bottle of Aunt Mid's Creamy Slaw dressing in the fridge and hatched an idea for an Easter treat. It worked out well, so I will be making a dozen to pass out next week.

The next day, my boys took it as easy as two little boys can. Most of the day was spent on the couch, but they found ways to get into mischief and burn off energy -- envision a constant pillow fight, tug-of-war, tumble fest. When they calmed down, we watched a few cartoons.

One of their favorite Disney characters, Special Agent Oso, got their attention by making juice pops in ice cube trays. I happily suggested we try out this special assignment in our own kitchen. After all, fresh fruit is good for sick kids, and the ice-cold pops would feel good on their sore little throats.

Here are some recipes we discovered during our final round of -- hopefully --- being under the weather.

Deviled Egg Baskets
4 eggs, boiled*
1 1/2 tablespoons Aunt Mid's Creamy Slaw dressing
1 teaspoon salt
Thin strips of celery for basket handle
Grated carrot for garnish

Boil eggs and peel. When cooled, slice top and bottom section so filling can be placed in egg and the egg won't fall over (see photo below). In separate bowl, mix yolks, dressing and salt with a fork and spoon into the eggs. Slice a piece of celery into very long, thin strips and push into filling so it looks like a basket. Garnish with carrots.

*Here's what Julia Child says about boiling eggs ("Mastering the Art of French Cooking"):

Lower the eggs into boiling water and boil slowly according to the following table, adding 1 minute if the eggs are chilled. U.S. large eggs: 6 minutes Extra large: 6 1/2 minutes Jumbo: 7 minutes As soon as time is up, drain off the boiling water and run cold water into the pan for a minute to set the white, and to cool the eggs enough to remove the shells. Tap gently on a hard surface to break the shells, peel carefully under a stream of water.

Juice Pops
1 cup white grape juice
1/2 cup rice milk (or cow's milk or yogurt)
1/2 cup frozen berries (we used blueberries and raspberries)
1 mango, cut into pieces*

Blend all ingredients in blender or food processor and pour into ice cube tray. Cut plastic straws into "sticks" and float in each cube. Freeze for 2-3 hours and serve with lots of napkins.

*To slice a mango:
A mango's seed is a long, flat disc, running almost from the top of the mango to the bottom. The flesh is on either side. Cut about 1/4 inch away from the stem, lengthwise, on either side in a curved line along the core. Slice what flesh you can from other two sides and peel skin.

Autism conference

2010-03-22T21:28:00.000-07:00

The American Medical Autism Board will be hosting a conference on biomedical treatment of autism March 26-28 in Troy. Saturday's speeches will be focusing on diet. For information, schedule and registration, click here.

Recipes as a roadmap

2010-03-21T18:18:00.000-07:00

I used to say that there are two kinds of cooks -- the kind that follows a recipe to the exact ingredient and measures them to the teaspoon and the kind who wing it, throwing ingredients that sound good into a pot while hoping for the best. I usually fall under the second category.

Recently, I decided there is a third kind of cook.

I got together with a friend of mine over the weekend, and as our children were busy running around outside in the spring air, we sipped some coffee in the kitchen as she prepared what she claimed was her newest go-to meal: ratatouille. The traditional French stewed veggie dish has a few simple ingredients. Eggplant, peppers, zucchini, onions and tomatoes are key components, and they are diced and sauteed in olive oil until soft and gooey. It is a simple dish with soothing and pungent flavors.

Generally, my friend shares my tendency to wing it. At least I thought so, before I noticed an open cookbook with some olive-oil fingerprints on the directions. She said she liked to follow this recipe exactly, and there were some basic rules that shouldn't be broken:

First rule: It's always better the next day.
Second rule: Roasting the eggplant is key.
Third rule: Eat with a fried or poached egg on top.

I would add a fourth rule: Make sure to use a sweet red pepper.

And just when I thought she had turned on me and became a recipe-reader, she said: "Oh, I didn't use as many tomatoes as I was supposed to. And I had to add some zucchini."

I wrote down the list of ingredients and made the same dish at home that night. I only had one small zucchini, but had a colorful Carnival squash (right), which I poked with a fork and microwaved for 6 minutes so it was soft enough to cut into cubes. I used half in the ratatouille (half I roasted in the oven for another meal). Instead of basil, I used sage (I think it goes better with squash), and I used three whole vine-ripe tomatoes (recipe calls for Roma).

It was then I decided there is a third kind of cook: One who, no matter how hard they try, has to bend the rules a bit. It's not like we're trying to make up our own recipes, it just kind of happens. I, like my friend, need to tweak a thing or two. If you're cooking gluten-free, it's probably already second nature. Since using wheat flour is not possible, we may use corn starch or a rice flour. Because a soup may call for an ingredient we can't eat, like barley or pasta, we put in rice or quinoa. And by trial and error, we create our masterpieces.

What I created turned out to be a very colorful work of art. But my friend was right. It was better the next day, with an egg on top and roasting the eggplant made a world of difference.

Next time, I may try red skin potatoes.

This recipe is an adaptation from Molly Wizenberg's "A Homemade Life." Check out her blog here.

Make it Your Way Ratatouille
1 eggplant
1/2 sweet onion
3 cloves garlic, diced
1 red bell pepper
2-3 zucchini, cut into 1/4 inch discs
3 Roma tomatoes, diced
3 teaspoons dried basil
1 tablespoon olive oil, and some for brushing on eggplant
salt and pepper, to taste

Step 1: Slice eggplant horizontally into 1/2 inch circles. Place on cookie sheet and brush top with olive oil. Salt and pepper and bake at 400 F for 10 minutes. Take pan out of oven and flip eggplant, brushing the other side with olive oil and baking another 15 minutes. Cut into large chunks and set aside.

Step 2: In large dutch oven or saute pan, saute zucchini in olive oil, about 5 minutes on both sides. Set aside with eggplant.

Step 3: Saute onion, garlic and bell pepper until soft. Return eggplant and zucchini to pan and add remaining ingredients. Simmer for 15 minutes and remove from heat.

You can serve immediately, or:

Step 4: Cool and refrigerate. Serve the next day at room temperature or reheated. Add a poached egg on top and serve with a cup of coffee. Enjoy!

What we eat

2010-03-16T21:03:00.000-07:00

In last week's episode of "Parenthood," the parents of a child recently diagnosed with Asperger's visit another family, who put their son on a gfcf diet. When asked if they wanted to stay and sample some gluten-free pasta, they turned up their noses and said a quick and loud "no thanks!" Although this show has really made a good impression on me on portraying what a family goes through when a child is diagnosed with a disability and the collective denial that leads up to it, I noticed that often in the movies ("Bedtime Stories" comes to mind), gluten-free food is equated with something disgusting and absurdly exotic or overly protective.

Special diets sometimes get a reputation for being a trendy, new-age, kumbayah approach to feeling healthy. This kind of portrayal is laughable, especially considering that most of us eat a variety of "gluten-free" food every day, whether we mean to or not. Here is a list of foods in my fridge right now: Hummus, carrots, strawberries, salad, leftover Strogonoff, pickles, apples, juice, turkey slices, salsa, leftover sloppy Joe's, potatoes, butter spread, tomato soup, eggs, rice, apple sauce, yogurt, rice milk.

All of these foods could be in anyone's refrigerator (except maybe the rice milk). Exotic? New age? NO. But I would argue that they are all very healthful. And a lot of food is like that. Peel back the layers and make a meal out of actual food and you can almost always take out the gluten. Or the nuts. Or the dairy.

As those with celiac well know, an allergy, intolerance or GI disease forces us to think differently about food. Well, I guess I would argue that it forces us to actually think about food. And that is how we all should be eating.

On the menu tonight was the dreaded gluten-free pasta many times introduced as an out-of-this-world phenomena on the screen, big and little. I tossed some quinoa elbow noodles with a hardy spaghetti sauce, threw in whole mushrooms and served it with corn. If I took out the word "quinoa," this meal could be the same one being served at the house next door.

No one was complaining at my table.

Here is what I plan to make tomorrow. It is a classic dish that everyone will love, gluten-free or not. Derived from Pork Fried Rice recipe in Carol Fenster's "Gluten-Free Quick & Easy" (Avery, 2007):

Chicken Fried Rice
1 tablespoon canola oil
2 large eggs
1/2 pound cooked chicken, cut into little cubes
2 tablespoons wheat-free tamari soy sauce (such as San-J)
1 tablespoon ground ginger
1 teaspoon dried minced onion
1/2 teaspoon garlic powder
3 green onions, sliced
1 carrot, coarsely shredded
1 cup frozen peas
1/2 cup gf chicken broth
4 cups cooked rice, chilled

Heat oil in wok or large skillet over medium heat. Add eggs and cook, stirring constantly. Transfer to bowl and set aside.
Add all the ingredients except broth and rice to same pan. Increase heat to medium high and cook, stirring constantly, 2 minutes. Add broth and rice and toss. Reduce heat, cover and cook 2 minutes, or until liquid is absorbed. Stir in eggs and turn off heat.

GF news

2010-03-11T21:33:00.000-08:00

From Hiller's:
Hiller’s Markets will hold its largest-ever Gluten-Free Foods Fair 11 a.m. to 3 p.m. March 20 at Hiller’s Market in Plymouth (15455 Haggerty Road) to educate and enlighten the community about the benefits of embracing a gluten-free lifestyle and the expansive cuisine options available at Hiller’s Markets’ seven stores. This year’s event will feature 24 vendors showcasing savory, sensational-tasting gluten-free fare.
One in 133 Americans have celiac disease, a painful and disabling condition which prevents them from digesting foods containing gluten and other related proteins found in wheat, barley and rye. A passionate advocate for his loyal shoppers, Jim Hiller, CEO of Hiller’s Markets, has made it a top priority to search the globe for the highest quality cuisine options available today in order to provide the largest selection anywhere of healthy, delicious gluten-free products at his stores.

“It has long been my mission to make Hiller’s the place to go for gluten-free shoppers,” says Hiller. “With Hiller’s as their partner, food can once again become their friend. They don’t have to spend hours in the grocery, squinting at labels, uncertain as to whether gluten might be hidden somewhere inside. Not only does Hiller’s sell thousands of gluten-free products, Hiller’s makes it easy to identify good gluten-free food. Our goal is for our customers to be able to once again enjoy all of the foods they had given up.”

One unique feature of Hiller’s Markets Gluten-Free Foods Fair that has excited Celiac disease sufferers is the ability to sample all the gluten-free foods being featured. “The fair is a great way for people to taste a wide variety of menu items before purchasing the products,” says Michelle Fuller, Co-President of Tri-County Celiac Support. “It really saves time and money. ”

New gluten-free foods are constantly added to Hiller’s Markets’ shelves and all items are clearly labeled in every aisle of its stores. The family-owned chain now carries delicious desserts and sweets made by Rumi’s Passion, and authentic pizzas, chicken strips and Italian entrees made by G.F. Cucina. Both companies are local to Michigan, which Hiller’s Markets is proud to support.

From TCCSG:
Dear Customers and TCCSG members Carol Fenster, gluten free cooking expert will be the guest at ournext TCCSG meeting March 15. Carol will be demonstrating Gluten Free Italian Flatbread. The meeting starts at 7pm. Vendors will be on hand from Hiller's, Celiac Specialties, Expandex and Maxwell's gravy beginning at 5:30. All are welcome, No charge for TCCSG Members. $5 donations excepted for non-members. Directions to the church can be found on www.tccsg.com

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More options at P.F. Chang's

2010-03-08T16:46:00.000-08:00

Scottsdale, AZ. (March 8, 2010) - P.F. Chang’s China Bistro announced today a newly expanded Gluten Free Menu, featuring beef entrees for the first time. Gluten intolerant diners can now enjoy a wider range of dining options, from P.F. Chang’s signature Chicken Lettuce Wraps and Mongolian Beef to a Flourless Chocolate Dome for dessert.

“More and more of our guests are asking for gluten free options and we’re proud to offer them a greater variety of P.F. Chang’s classics,” said Gregg Piazzi, Director of Culinary Training for P.F. Chang’s China Bistro. “P.F. Chang’s is sensitive to all of the food allergies and dining requirements of our guests and we strive to serve customized cuisine that meets each diner’s individual needs.”

P.F. Chang’s upholds a rigorous gluten free cooking process to ensure the dietary safety of guests with celiac disease. The restaurant’s staff takes all the necessary measures of precaution during the preparation and serving of gluten free dishes.

Click here for the menu!

Hamming it up

2010-03-07T19:54:00.000-08:00

Easter is still pretty far away. But when a friend of mine offered up half a ham she got from a CSA, I jumped. I thought of all the omelets, soups and sandwiches we would be making from a farm fresh ham. I made room in my fridge for the generous gift and began cooking up ideas for how to use it.

But first, I had some questions...

The ham was labeled "smoked." But did that mean cooked? And if it was cooked, did that mean I still had to heat it to a certain temperature? There are intricate instructions at the USDA site, which reveal that an uncooked ham needed to be cooked to 160 F, and a cooked ham 140. There were different rules for farm hams, bone-in hams, smoked cooked hams and smoked hams that needed to be cooked. I was at a loss. Fortunately, the name of the meat processor was on the plastic wrapping. I looked them up, gave them a call and got a great answer.

"It's cooked. Warm it up if you want to, but it's good to go! Enjoy."

I did.

I warmed it in the oven and placed it on a platter. It looked so much like the "Green Eggs and Ham" ham, I had to run with it. I sprayed a skillet with Pam and cracked a few eggs into it. When the whites started to cook, I poured about a cup of water tinted green with food coloring over top and covered. I poached the eggs until done and they came out good and green. The kids LOVED the concept and ate pieces of ham with their eggs. I enjoyed a salad topped with ham cubes and baked a sweet potato as a side dish.

I sliced up the remaining ham, removing the bone and set aside. We have been eating sandwiches and enjoying our feast. Today, I decided put the bone, some of the leftover ham and a bag of dried beans in the slow cooker and 6 hours later had a deeply flavorful soup that was so filling, I don't think I'll eat again for days!

Ham is often gluten-free and many brands say so. Here is a short list of those brands*:
Dietz and Watson
Hormel
Sam's Club spiral ham is labeled gluten-free
Oscar Mayer
Boar's Head

Simple Ham and Bean Soup
Bone from ham with as much extra ham as desired
1 box broth
1 bag plain dried beans, presoaked (I used Kroger brand Cannellini and Pinto mix)
3 cloves garlic, sliced
1/2 sweet onion sliced into large pieces

Put ingredients into very large slow cooker and cook on low 6-8 hours. No salt should be needed, as most ham is salty, and garlic and onion do the job well. Serve with Bob's Red Mill cornbread.

* Ask the butcher to wipe the machine before slicing ham if you chose to have it sliced. A good tip is to go to the meat market early in the morning, so you are the first to be served and avoid cross contamination.

Gluten-free cooking class

2010-02-26T20:02:00.000-08:00

Henry Ford West Bloomfield Hospital, Demonstration Kitchen offers a gluten-free cooking class 6:30 p.m. – 8:30 p.m. March 3. Join guest chef Jim Bologna, executive chef of the Townsend Hotel and Amy Gluck, registered dietitian at Henry Ford West Bloomfield Hospital the class. This class is packed with flavor and will expand participants' range of cooking with herbs, spices and delicious ingredients.

In this class participants will learn to prepare:

Gluten Free Bread Pudding
Cucumber Roll Appetizer with marinated Vegetable Slaw and a Cilantro dipping sauce
Pan Roasted Salmon and more…….

This class will include recipes that will be featured on the menu at The Townsend Hotel along with tips on how to order for those with gluten sensitivity when you are out on the town. Dr. Ann Silverman M.D., senior staff physician with the Henry Ford Medical Group will be joining the class to answer questions and concerns regarding gluten sensitivity.

All classes are $39 per person. Registration closes 72 hours prior to class. For questions e-mail dk@hfhs.org or to register call the dk Hotline at (248) 325-3890. All classes include generous plated samples and take home recipes.

Fast lives, slow cookers

2010-02-23T17:35:00.000-08:00

Moms have a tough job. No one in their right mind is going to dispute that.

We have 24-hour shift, grueling workload and rarely have a day off. The benefits are great, but we aren't paid well. Add to it a day job (or night job in my case), and some things may have to run a lot more efficiently.

On weeknights, dinner needs to be healthful, easy and on the table before our 5 p.m. "shift change." Sometimes it's hot dogs and corn (not so healthy) and on my more triumphant days, I have a slow cooker simmering with a more healthful meal.

This past week, I got a few quick tips from other such moms who work tirelessly and still provide me with enough inspiration and relief to keep me going.

My own mother, who works two jobs and still finds time to take my picky eaters off my hands once in a while, brought over a slow cooker brimming with Pulled Barbecue Brisket (photo above) when she dropped them off. I quickly asked for the recipe (see below). The sharp peppery sauce was loaded with flavor and we piled the beef onto Ener-G Tapioca sandwich bread.

It goes especially well with a quick batch of coleslaw. I recommend using Aunt Mid's Creamy Cole Slaw Dressing (find it at Kroger in the produce department.) It is gluten-free and low-cal. Simply use about 1/2 cup per bag of pre-cut cabbage mix or broccoli slaw. Add salt and pepper to taste and toss and refrigerate for at least an hour so the veggies soak in the flavor. It's also good with sliced apples and walnuts.

My mother-in-law also has a full plate. In the heart of tax season, she is working countless hours six days a week, yet still has time to entertain and whip up a good meal for us when we stop by. We visited "Gram's" house on the lake one Sunday and learned all about ice fishing. The kids had fun sliding around on the frozen lake and playing with the catch of the day. When we went inside and thawed out, she, too, had a slow cooker filled with a warm and healthful meal. A hardy Chicken Chili was bubbling away. She brushed it off like it didn't take much thought. She has many more years of experience.

Maybe one day I will get to that point, but at the moment I am a little overwhelmed by the daunting chore of thinking up meals and cooking them on a busy schedule.

I am starting to think the slow cooker is a pivotal tool of the trade.

Gram's Easy Chicken Chili
1 pound cooked, cubed chicken
1 large can beans (I used Kroger Organics tri-color beans, but many Bush beans are also gluten-free)
1 jar salsa (Amy's, Muir Glen or here is a list of gluten-free salsa)
1 cup frozen corn
1 cup shredded cheese (optional)

Toss in slow cooker and cook on low 2-4 hours.

BARBECUED BRISKET SANDWICH

2 tablespoons chili powder

1 teaspoons sea salt

3/4 teaspoons black pepper

1/2 teaspoon garlic powder

1 1/2 pound beef brisket, trimmed

Heat broiler.

Spray cookie sheet lined with aluminum foil with olive oil.

Mix chili powder, salt, pepper and garlic powder in cup; rub on brisket both side and spray with olive oil. Transfer brisket to broiler rack. Broil brisket 5 inches from heat until browned, 5 minutes.

1 large onion, thinly sliced

1 cup ketchup (Heinz is gluten-free)

1/2 c chili sauce (Heinz is gluten-free)

1/4 c molasses

2 tablespoons strong brewed coffee

1/2 hot pepper sauce (such as Frank's)

Heat 2 teaspoons olive oil in large nonstick skillet over medium heat. Add onions and cook, stirring frequently, just until golden, about 8 minutes. Stir in ketchup, chili sauce, molasses, coffee, and hot pepper sauce.

Spread half of ketchup mixture over bottom of 5 or 6 quart slow cooker. Top with brisket and remaining ketchup mixture. Cover and cook unto brisket in fork tender, 7-9 hours on low.

Shred the beef and mix together well.

Easy does it

2010-02-14T18:21:00.000-08:00

The flu season sneaked into our home this past week. We thought we would avoid it, but a sneaky bug crawled into our front door right before the storm dumped snow on our streets. My son missed out on his Valentine's Day parties, I missed quite a few days of work and we're all slowly getting back to good health.

I was lucky to have a few frozen tricks up my sleeve. After all, I cooked up a storm as the snow kept us indoors as a treat for my husband for Valentine's Day. I made a huge pot of spaghetti sauce on my big cooking day. I threw in a package of frozen spinach, a ton of fresh mushrooms and the last pound of my grass-fed ground beef I bought in the fall. I used fresh tomatoes frozen from the summer and about 5 cans of tomato puree. All my best, healthful stuff went into that pot. I simmered it for hours and picked up some tin containers to freeze my concoctions in.

My son got some "goulash," which was simply a box of gluten free rice penne cooked and tossed with the sauce (photo on top of page). I spread a couple slices of Tofutti white cheddar cheese on top, wrapped and froze. I made my husband a lasagna (which can be made with gluten-free noodles) or two and froze them with a few containers of the remaining sauce.

It was a good thing I worked ahead, because after my picky eater got sick, and then me, there wasn't time or brainpower to think about dinner. My husband has been living on lasagna and I popped a spaghetti squash in the oven at the beginning of the infestation. I simply cut in half lengthwise, then placed skin side up on a tinfoil-lined baking tray. I baked at 375 F for 35-40 minutes, then scraped a fork across the flesh (photo at right). My kids thought it looked so cool, they gave it a try.

My picky eater -- to my amazement -- ate an entire bowl of it, which I would like to credit for making him feel better.

I topped mine with some sauce and sprinkled with Romano cheese (photo at right). It was delicious and healthful. But a little too late. I woke up with a fever the next morning. Luckily, the others had leftovers to keep them fed while I recovered.

Another thought if you need to keep it easy while people are recovering from illness:

Chef John Yaquinto, owner of C.F. Cucina's just announced that the gluten-free restaurant now offers pizza, lasagna and eggplant dinners in the frozen food aisle at Hillers markets and Foods For Living in East Lansing. I recommend the pizza. It's the only restaurant I trust to have completely gluten-free pizza since cross-contamination is not an issue.

Take care and be well.

Dinner's in the oven

2010-02-09T17:47:00.000-08:00

There's nothing I use more than my trusty old 9-by-13 casserole dish.

From roasted potatoes, to lasagna, to cake, it's a rectangular miracle-worker if you ask me.

On busy nights, or snowed-in nights when we just want a big dose of comfort food, I like to scan the kitchen and throw a combination of food into the Pyrex. Less than an hour later, our house is full of smells and we are ready to dig in and enjoy a good, hearty meal.

I recently started receiving shipments from Door-to-Door Organics. The company will deliver a box of veggies, fruit or a combination every week or two weeks.

"We pride ourselves in ordering produce from the best organic farms we can find," DTDO says on its Web site. "Most of our farms are family owned and we have begun to inspect them personally. It is very important to know where our food comes from, so we invite you to meet some of our farmers."

A list of local farmers appears on the Web site. Of course, this time of year, DTDO has to go outside our state to find fresh produce, but I enjoy the variety and feel good about eating food from family farms.

There are options to substitute and add other items. I like being surprised every week and it's the perfect opportunity to use my favorite weapon: the 9-by-13. My last order yielded: Yukon gold potatoes, carrots with tops, collard greens, cucumbers, Romaine lettuce, Sunburst squash, sweet baby broccoli and celery hearts. I never have cooked a Sunburst squash, but they looked interesting. I have encountered them quite a few times at the farmer's market (photo at right).

It was time to put on my thinking cap.

I decided to go ahead and chop up the squash into 1/2 inch squares with carrots, a few cloves of garlic and half an onion. I thought about adding a potato, which would be delicious, but not all my picky eaters enjoy potatoes, unfortunately. I tossed the veggies with some spices and olive oil and dumped them into the bottom of the casserole dish. I placed four pieces of cod on top of that and added a cup of chicken stock (Kitchen Basics).

A good start, but I decided I needed a crispy crust. Most cod recipes call for a breadcrumb crust, or cheese, but I didn't have enough gf bread (which I have toasted and ground up to make my own breadcrumbs), and one of my picky eaters doesn't eat dairy. So, I grabbed about a cup of almonds and ground them up in a food processor. I simply sprinkled the nuts on the fish and baked it all in a 375 F oven covered with tin foil for 35-40 minutes. The cod was frozen, I should note, so it baked slower and wasn't overly dry.

I served it with a tossed salad and had room in the oven for a pan of Betty Crocker gf brownies. I felt confident my family was getting a wholesome, soothing meal.

It was a huge hit. Hook, line and sinker.

Tip: If you have leftovers, take them out of the dish and store in smaller container. If you put the casserole dish in the fridge, it will be harder to clean later. Instead, fill with warm soapy water and soak overnight. If the pan is really a mess, add some baking soda and scrub in the morning.

Leaving the kitchen

2010-01-31T18:03:00.000-08:00

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.

GF treats that say 'I love you'

2010-01-24T17:49:00.000-08:00

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.)

The Muffin Mom

2010-01-16T21:21:00.000-08:00

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!

No meat, no problem

2010-01-10T20:02:00.000-08:00

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.

Resolving to eat right

2010-01-03T17:34:00.000-08:00

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

Gluten-free toast to the new year (21 and older)

2009-12-27T17:46:00.000-08:00

Here we are. The final days of the first decade of 2000 and I'm preparing for some good, adult beverages to mark the occasion. I was thinking of making martinis or cranberry cocktails at a small gathering I'm attending. Santa brought me a bottle of Grey Goose vodka, which will fit the bill.

However, as I visited the Web site for some recipes, I was amazed to see a video of amber waves of grain blowing freely in the intro. In appears that Grey Goose is a wheat vodka made in France, distilled and filtered "through Champagne limestone." This isn't something I'm thinking about for my 6-year-old, obviously, but I wondered what gluten-free adults might be drinking on New Year's Eve.

Here is what I found out:

1. Most distilled alcohols don't bother people with celiac. They are reported to be gluten-free. For those with very, very high sensitivities an alternative, such as Tito's Vodka made in Texas, may be sought. Check out the site here. There is just one place to buy the brand in Michigan, NWS in Brownstown. The vodka is made of 100% corn. Zodiac vodka is made of potatoes. And vermouth is made of grapes for martini drinkers.

2. Generally, wine and champagne are gluten-free. Some report that wine produced in barrels outside the U.S. may come into contact with flour, but is generally safe. Here is a good place for a list of wines and champagnes that are safe and more information on contamination. Wine coolers are NOT gluten-free.

3. Scotch whiskey is reported to be gluten-free, which was interesting to me since this is an alcohol made of barley! But, many associations report that when the alcohol is distilled, the gluten in the barley is removed. Check it out here. Maker's Mark is a gluten-free bourbon.

4. Some cheaper tequillas are NOT gluten-free, although they are made of agave. Check with the manufacturer or go with the list linked to in point No. 2. Cuervo products and margarita mixes are gluten-free.

5. Gluten-free beer is easier to find lately. I found some at Hiller's, Whole Foods and even at a newer Kroger. Check out Bard's or RedBridge.

6. In general, I think the distilled rule applies, and since Coke and Pepsi products and most juices are gluten-free, most mixed drinks are good to go.

Here's a drink recipe I may mix up on the big night, derived from a recipe I found at the Grey Goose site:

Cranberry Sparkler
1 part vodka
1 part club soda
splash of cranberry juice
cranberries or lime wedge for garnish

Mix vodka and soda over ice and pour into glass. Add a spash of cranberry juice and garnish with cranberries.

So, adults: Be responsible, be safe and cheers to the last 10 years. Let's hope the next 10 are even better.

Full fridge, empty wallet

2009-12-20T19:19:00.000-08:00

It's the week before Christmas and all through the house, not a creature will go hungry or have to do without.

I did a big stock-up trip to both Whole Foods and Meijer yesterday. I wanted to make sure to have plenty of gluten-free candy canes, quick and easy food options and the usual grocery supplies. With my kids home all week and last-minute holiday activity, I wanted to have the fridge and freezer full so I don't have to run to a busy grocery store to grab anything. I spent a small fortune in the process.

I got a few boxes of Ian's French Bread Pizza (about $5 each), a package of K-Toos chocolate cookies (about $6), Bob's Red Mill pancake mix (about $4), a few boxes of Bell & Evans chicken strips (close to $6 each), a loaf of gluten-free bread ($6), some gluten-free Hormel Natural ham lunch meat ($4) and some Kinnickinick hamburger buns (close to $8), which I slice into three discs and toast for my son to spread cream cheese onto (better than gluten-free bagels). Oh yeah, the Tofutti cream cheese is nearly $4. Already, I was over $50 and this was no way going to be enough food to last us through the school break.

Good thing I had already baked a batch of blueberry muffins (recipe below), sugar cookies (which I sprung for the box mix instead of homemade --- the winner for most expensive at nearly $9) and cooked up a big pot of spaghetti sauce. The veggies I froze in the fall will come in handy, as will the Rice Chex and Betty Crocker mixes I stocked up on a few weeks ago when they were on sale. And a friend of mine kindly gave us FOUR bags of Glutino Pretzels that she found on clearance at Kroger a month ago.

I'm glad I don't stock up on all the pre-made gluten free foods all the time. The total at the register nearly knocked me over. I have vowed to cook more and start freezing as soon as the holidays are behind us. I will have to make small trips and avoid all these mixes in the future, unfortunately. The 123 Gluten Free sugar cookie mix (found it at Kroger) was truly fantastic with a basic powdered sugar frosting.

It got me thinking about the cost of gluten-free food again. It's hard to go for just fruits and veggies when you're stocking up for a week or two. And although I was careful to make quite a few homemade goodies, I still shelled out some big gf dough to make sure those with special diets didn't feel left out during the festivities. But it could be worse.

During the holiday season, I often think of those less fortunate than myself. I am not alone. In Colorado, the House of Neighborly Service food bank offers the nation's first gluten-free options for needy families. Anne Miller, a mother of seven with an already atrocious grocery bill, suddenly had to provide her teenage daughter with gluten-free food.

"Basically the whole family has to eat gluten-free now," said Miller in a recent Associated Press story, who walked out of the House of Neighborly Service food bank with a grocery cart full of gluten-free soups, pastas and pizza dough mix. "It becomes extremely, extremely expensive."

The food pantry, founded in 1961, opened its gluten-free food section after local activists with wheat allergies volunteered to pull it together. Activists say the food bank is the nation's first with a special program for people with celiac disease.

I applaud their efforts. Check out the group here for more information.

As gluten-free cooks, we feel the pinch week after week. It's a tough task and not cheap. But please remember that eating gluten-free is not a luxury. It is a medical necessity. And as I'm balancing the checkbook this week, I'll remember that even though a special treat to my son may cost three times as much as others who enjoy typical holiday delights, his health is worth the dent our family budget. And I feel fortunate that I can find a way to provide that for him.

Here is a thrifty recipe (derived from Carol Fenster's recipe in "Gluten Free Quick and Easy") that is good to take as a snack or add to the Christmas breakfast buffet:

Banana Blueberry Muffins
2 cups flour blend (we like Bob's Red Mill)
1 cup sugar
2 teaspoons baking powder
2 teaspoons xanthan gum
1 teaspoon salt
2 ripe banana
1/2 cup milk (rice milk can be substituted)
1/3 cup canola oil
2 large eggs
Grated lemon zest from 1 lemon
1 teaspoon vanilla
1 cup fresh or frozen blueberries

Preheat oven to 375 F. Grease muffin pans, or add papers. In stand-up mixer, beat all ingredients except blueberries on low speed, then increase to medium speed once thoroughly combined. Beat until batter is thickened, stopping to scrape at least once. Mix in blueberries. Spoon batter into muffin pan about 3/4 full. Bake 20-30 minutes, or until muffin tops are slightly brown.

Makes about 16 muffins.

Last-minute shopping tip: Whole Foods has gluten-free gift baskets for under $30. I checked one out that had gluten-free beer, crackers and munchies.