tag:blogger.com,1999:blog-326348452024-03-06T22:18:30.217-06:00Gluten Free Casein Free (GFCF) and Not StarvingI am a mom of a child with both autism and celiac disease. This blog will hopefully help guide others who are new to the GFCF diet. This blog is not meant as the "end all know all" - I am not a doctor or a scientist, I am simply a mom feeding my family. We do use oats which many celiacs avoid. In addition to gluten and casein, we avoid nitrates and artificial colors and flavors. I also try and limit High Fructose Corn Syrup. We follow the diet as a family - everything in our house is GFCF.Kathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.comBlogger317125tag:blogger.com,1999:blog-32634845.post-5115735625963883322013-12-17T16:29:00.001-06:002013-12-17T16:29:28.314-06:00It's that time of year again!Sigh - every year in Mid-December I go on a hunt for the perfect white or yellow cake recipe for Andy's birthday cake. <br /><br />Every year I search and find recipes with great reviews being very careful to make them exactly as written and not do any substitutions since I want them to turn out - and they don't. <br /><br />Every year I try my old recipe from when I used wheat flour and substitute gluten free flours and try and create my own perfect cake recipe - and every year I fail.<br /><br />Andy doesn't really like chocolate - he'll eat it if I force it on him but not always - and for your birthday you should have the cake you want - so even though I have chocolate cake recipes that are great, I hunt for that yellow or white cake that the birthday boy wants. <br /><br />I've tried all of the gluten free cake mixes out there and none of them live up to Andy's expectations (and since it is his birthday - his expectations are all that count). He pronounces each one too gritty or tastes like corn or some other excuse as to why he won't eat it. <br /><br />So every year I give up and either make my tried and true chocolate zucchini cake that he will eat or buy a cake from the gluten free bakery. <br /><br />This year is no different. Andy's birthday is just 3 days away and I have tried 4 different recipes. <br /><br />I thought this year would be the year - I did some reading on different types of gluten free flour and learned that the rice flour that I use is probably too gritty and that thai sweet rice flour (also known as glutenous rice flour) has a much finer texture and is best for making cakes. I though aha - that is it - I've been using the wrong flour - so I sought out an Asian market and found the flour. But alas, the cake turned out gummy and inedible. I thought maybe I hadn't baked it long enough - even though I followed the directions to a t and the tester toothpick came out clean. So I made the same cake a second time and baked it until it looked like it was going to burn - and it still was gummy an inedible. <br /><br />Big sigh.<br /><br />It's getting too late in the game to keep experimenting and it is getting costly to keep throwing out these cakes. <br /><br />So this year is not going to be the year that I learn how to make a birthday cake that my young man (how did he get to be 14?) will love. <br /><br />I guess I'm off to the gluten free bakery.<br />
<br />
<br />Kathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.com1tag:blogger.com,1999:blog-32634845.post-65757182804594130912013-10-04T13:45:00.002-05:002013-10-04T13:45:49.398-05:00GFCF Apple Streusel Bread<div class="separator" style="clear: both; text-align: center;">
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<b style="mso-bidi-font-weight: normal;">Gluten and Casein
Free Apple Streusel Bread</b></div>
<div class="MsoNormal">
Chop up 2 apples, set aside<br />
<br />
Combine in a small bowl:<br />
1/3 cup brown sugar <br />
1 teaspoon cinnamon.<span style="mso-spacerun: yes;"> </span></div>
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Mix with chopped apples and set aside.</div>
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Beat in a medium bowl:<br />
2/3 cup sugar (use more if you want a sweeter bread)<br />
½ cup coconut oil (or use butter or margarine)<br />
<br />
Beat in 2 eggs, one at a time.<br />
<br />
Stir in 1 ½ teaspoon vanilla</div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Stir in:<br />
1 ½ cups gluten free flour mix<br />
½ teaspoon xanthan gum (omit if using a flour mix that contains it)<br />
2 teaspoons baking powder<br />
<br />
Dough will be stiff<br />
<br />
Beat in ½ cup vanilla almond milk (or any milk or milk substitute) until
smooth.<br />
<br />
Pour half of the batter in a well-greased 9 x 5 loaf pan.<br />
<br />
Add half of the apple mixture.<br />
<br />
Top with the rest of the batter and then the rest of the apple mixture on
top.<span style="mso-spacerun: yes;"> </span>Pat top apples down into batter.<br />
<br />
Bake at 350 degrees for 40 to 50 minutes or until a toothpick inserted in the
center comes out clean.<br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</span>Kathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.com0tag:blogger.com,1999:blog-32634845.post-43537409018992541742013-09-30T10:02:00.000-05:002013-09-30T10:02:02.458-05:00GFCF Apple Pie Bars<div class="separator" style="clear: both; text-align: center;">
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These are so good. They are a little labor intensive but they are so worth it. They are kind of like an apple pie in a pan - so much easier to take to a pot luck than a pie and you can cut yourself a smaller piece if you like. <br /><br /><!--[if gte mso 9]><xml>
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<b style="mso-bidi-font-weight: normal;">Gluten and Casein
Free Apple Pie Bars</b></div>
<div class="MsoNormal">
In a small bowl:<br />
Beat 1 egg yolk (save the white – it will be used later)<br />
Add ½ cup vanilla almond milk and mix well.<br />
<br />
In a medium bowl:<br />
Combine:<br />
2 ¾ cup gluten free flour mix<br />
½ teaspoon xanthan gum (omit if using a flour mix that already contains it)<br />
1 teaspoon sea salt<br />
Cut in 1 cup of your preferred butter substitute – I used earth balance spread.<br />
<br />
When mixture looks like coarse crumbs, stir in egg/milk mixture and mix until
it forms a ball. <span style="mso-spacerun: yes;"> </span><br />
Divide dough in half. <span style="mso-spacerun: yes;"> </span><br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
</div>
<div class="MsoNormal">
For filling:<br />
Chop up 6 cups of apples.<span style="mso-spacerun: yes;"> </span><br />
In a small bowl:<br />
Combine 1 cup sugar (you know I prefer raw organic but any sugar will work)
with <span style="mso-spacerun: yes;"> </span>6 teaspoons minute tapioca, 1 ½
teaspoons cinnamon and ½ teaspoon nutmeg.<span style="mso-spacerun: yes;">
</span><br />
Pour over apples and mix.</div>
<div class="MsoNormal">
<span style="display: none; mso-hide: all;"></span></div>
<div class="MsoNormal">
<span style="display: none; mso-hide: all;">easpoon nutmeg.<span style="mso-spacerun: yes;"> </span><br />
Pour over apples and mix.up so the filling sticks up sugar (you know I prefer
raw organic but any sugar will </span><br />
Roll one half out between two layers of plastic wrap (wet the counter before
putting down the first piece of plastic wrap so it sticks to the counter and
doesn’t move while you are rolling.<span style="mso-spacerun: yes;"> </span>Roll
out to fit in the bottom of a 9 by 13 inch baking pan.<span style="mso-spacerun: yes;"> </span><br />
<br />
Pull top layer of plastic wrap off dough and invert into pan.<span style="mso-spacerun: yes;"> </span>Cut and trim so dough perfectly covers the
bottom and doesn’t go up the sides. <br />
<br />
Pour apple filling over bottom layer of dough.<br />
<br />
Roll out the rest of the dough between two pieces of plastic wrap to fit on the
top of the apples – it will be slightly larger than the first sheet was.<span style="mso-spacerun: yes;"> </span>Pull top layer of plastic wrap off and invert
over the top.<span style="mso-spacerun: yes;"> </span>Trim to fit perfectly on
top.<br />
<br />
In another small bowl, combine 2 tablespoons sugar with ½ teaspoon
cinnamon.<span style="mso-spacerun: yes;"> </span><br />
<br />
Beat reserved egg white with a fork until foamy.<span style="mso-spacerun: yes;"> </span>Brush over the top crust (you probably won’t
use all of the egg white – just make sure you have covered the entire top crust).<span style="display: none; mso-hide: all;">th a fork until foamy.<span style="mso-spacerun: yes;"> </span>Brush over the top crust (you probably wo'im
to fit perf</span><span style="mso-spacerun: yes;"> </span>Sprinkle
sugar/cinnamon mixture over top crust.<br />
<br />
Bake at 350 degrees for about one hour (check after 45 minutes) or until nicely
browned and you see juices bubbling.<span style="mso-spacerun: yes;"> </span><br />
<br />
Note – this dough can be hard to handle – rolling it between plastic wrap makes
the dough easier to handle and easier to move to the baking dish.<span style="mso-spacerun: yes;"> </span><span style="display: none; mso-hide: all;"><span style="mso-spacerun: yes;"> </span>Using dairy substitutes may give you differenn
egg/milk mixture and mix until it forms a ball.<span style="mso-spacerun: yes;">
</span>If </span></div>
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<![endif]--><br /><br /><br />Kathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.com0tag:blogger.com,1999:blog-32634845.post-91897481097351910372013-09-27T09:15:00.002-05:002013-09-27T09:15:41.040-05:00GFCF Apple Fritters<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhun6Lvk-wAOxdjrPqlFeFQMH0xVoqtM6BbEbrOjod9ySLElADv22qO5rXMglmABf7EIPeMA5PznMyyrMzxT2AetNEqpdVTQwKn5fKlMPDh7NGdkndMxFghd2jUNHklsst72M5K/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhun6Lvk-wAOxdjrPqlFeFQMH0xVoqtM6BbEbrOjod9ySLElADv22qO5rXMglmABf7EIPeMA5PznMyyrMzxT2AetNEqpdVTQwKn5fKlMPDh7NGdkndMxFghd2jUNHklsst72M5K/s320/006.JPG" width="320" />I</a></div>
It's apple time! My tree is full and if you don't have a backyard tree like I do, the orchards are all open. I made these last night and they were a big hit. My now teenage son (how did that happen - he was a preschooler when I started this blog) trying to be all funny like a politician takes a bite of one and says "I approve this recipe"! <br /><br />Here is my recipe - I hope you enjoy it as much as my family did.<br /><br /><!--[if gte mso 9]><xml>
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<b>Gluten and Casein Free Apple Fritters</b><br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
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2 large (or 3 medium or 4 small) tart apples, peeled and
diced<br />
<br />
Combine in a medium bowl:<br />
2 cups gluten free flour mix (I used Bob’s Red Mill)<br />
1 teaspoon xanthan gum (omit if using a flour blend that includes it)<br />
¾ cup raw organic sugar (use white sugar if you must but it won’t be as
healthy)<br />
2 ¼ teaspoons baking powder<br />
1 teaspoon sea salt (again use regular salt but it won’t be as healthy)<br />
2 teaspoons ground cinnamon<br />
<br />
Combine in a small bowl:<br />
2 large eggs,<span style="mso-spacerun: yes;"> </span>beaten<br />
¾ cup vanilla almond milk (or use the milk or milk substitute of your choice)<br />
2 teaspoons vanilla<br />
2 tablespoons coconut oil melted if solid (or use the melted butter substitute
of your choice)<br />
<br />
Add the wet ingredients to the dry ingredients and mix until just combined – do
not over mix!<br />
<br />
Gently fold in the apples – you want tons of apples to poke out – if they don’t
poke out – add more apples.<span style="mso-spacerun: yes;"> </span><br />
<br />
Drop a teaspoon full into hot oil (I use a fryer but you could also heat a
couple of inches of oil in a cast iron or heavy duty frying pan).<span style="mso-spacerun: yes;"> </span>Turn it over when it browns on one side.<span style="mso-spacerun: yes;"> </span>Drain on paper towels – cut the first one
open and make sure it cooked all the way through – if you still have batter in
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<br />
I think these are perfect as is – but you can dust with powdered sugar when
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<br style="mso-special-character: line-break;" />
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<br />Kathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.com0tag:blogger.com,1999:blog-32634845.post-36088998086253302992013-03-17T11:34:00.001-05:002013-03-17T11:34:44.640-05:00Squash and Pumpkin Mini Bundt Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvIX5ShFEF08moaXoP_jBo1ouTpY0vFNB_KQ9a-iTdBB-fbWj-4ptVUxxEcjifxtBAWxc83vyHpWrkJqIUyWFhhBx2sb2wx3eDtmjmL8H10GJHHX99olkZcs0SjHBFut62F87/s1600/blogs+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvIX5ShFEF08moaXoP_jBo1ouTpY0vFNB_KQ9a-iTdBB-fbWj-4ptVUxxEcjifxtBAWxc83vyHpWrkJqIUyWFhhBx2sb2wx3eDtmjmL8H10GJHHX99olkZcs0SjHBFut62F87/s320/blogs+008.JPG" width="320" /></a></div>
Mini Squash and Pineapple Bundt Cakes<br /><br />1 1/2 cups flour (I used Bob's Red Mill gluten free flour - but you can use any flour)<br />1/2 teaspoon salt<br />1 cup sugar<br />1 tsp baking soda<br />1 cup squash puree<br />1/2 cup coconut oil (or any shortening or butter or margarine)<br />2 eggs, beaten<br />1 small can crushed pineapple, drained<br />1/4 cup water<br />1/4 tsp nutmeg<br />1 tsp cinnamon<br />1/4 tsp allspice<br />1/4 tsp cloves<br /><br />Heat
oven to 350. Sift together the flour, salt, sugar and baking soda. In
a separate bowl, combine the remaining ingredients. Pour into bowl
with dry ingredients and mix until just combined. Pour into greased
mini bundt pans (or muffin cups). Bake 20 minutes or until they test
done with a toothpick. Remove from pan. Cool. <br /><br />Icing is optional. I used a cream cheese icing (made with Tofutti brand fake cream cheese). <br /><br />Enjoy!Kathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.com0tag:blogger.com,1999:blog-32634845.post-42650412803398022132011-10-26T13:35:00.003-05:002011-10-26T13:45:56.153-05:00Ian's Foods<span style="color: rgb(0, 0, 153);">Ian's is a wonderful company that I have blogged about before. I wanted to let you know about a change at Ian's. They have discontinued their Super Fit Kids program. But don't despair if you have a stack of points laying around that you have cut off boxes - you can turn them in for coupons for free products - and at a much better rate than before. </span><br /><br /><span style="color: rgb(0, 0, 153);">From their website - </span><br /><p> <span style="font-style: italic;">Being a healthy kid, adult, or food brand means making changes and new decisions, and there are some exciting changes going on here at Ian’s that we want to share with you.</span></p><span style="font-style: italic;"> </span><p style="font-style: italic;"> You may already have noticed on our packages, email newsletters and our Facebook page that we’ve been focusing more on helping kids with food allergies find safe and healthy things to eat. We have a new mission here at Ian’s –<strong>to be the leading provider of high-quality, all-natural, allergy-friendly foods that you can trust.</strong></p><span style="font-style: italic;"> </span><p style="font-style: italic;"> As we focus on allergy-friendly foods, we’re going to be saying goodbye to the <em>I’m A SuperFit Kid</em> program. We still want to thank you for being a loyal customer, so we will continue offering the <strong>Free Ian’s Item coupons, redeemable with either 45 SuperFit Kid points, or 15 UPC codes from any packages of Ian’s products.</strong></p><span style="font-style: italic;"> </span><p style="font-style: italic;"> To redeem your points or UPC codes for free Ian’s item coupons, please send your name, address, and points or UPCs to:</p><span style="font-style: italic;"> </span><p style="font-style: italic;"> I’m a SuperFit Kid<br /> c/o Ian’s Natural Foods<br /> 190 Fountain Street<br /> Framingham, MA 01843</p><span style="font-style: italic;"> </span><p><span style="font-style: italic;"> Have fun and stay healthy! </span><br /></p><span style="color: rgb(0, 0, 153);">If you haven't checked out their <a href="http://www.iansnaturalfoods.com/">website</a>, you should. They make it so easy to search for products that fit your allergy needs. My freezer is always stocked with their chicken nuggets and fish sticks. When I search on their website for gluten and casein free, 16 products come up. 16 products that I know are safe for my child. Feels really good.<br /><br />My only complaint - that my local Super Target has stopped carrying their products again. I complained last time and they got them back after a few months. I'm hoping for a similar response from Target again this time.<br /><br />What is your favorite Ian's food?<br /></span>Kathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.com0tag:blogger.com,1999:blog-32634845.post-20141021148546920742011-10-04T18:50:00.002-05:002011-10-04T18:54:01.965-05:00GFCF Apple Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2pF49HZv5sBhP5F_4TEo-txqHBaoMn-4puEclBq3H2QdYhrwLMMoYbV85B3zFw4IP4nUoBhqkLqXNjkxE5NWTRhcEKcK2NIM-QuubN4BqP2iRAslDYqxbyMo2lsDKZ-tIAjq8/s1600/muffins+001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2pF49HZv5sBhP5F_4TEo-txqHBaoMn-4puEclBq3H2QdYhrwLMMoYbV85B3zFw4IP4nUoBhqkLqXNjkxE5NWTRhcEKcK2NIM-QuubN4BqP2iRAslDYqxbyMo2lsDKZ-tIAjq8/s320/muffins+001.JPG" alt="" id="BLOGGER_PHOTO_ID_5659788844824512994" border="0" /></a>I have an apple tree in my back yard that is loaded with apples so I have been experimenting with apple recipes lately. I made these muffins today and I assure you they are the best tasting gluten free apple muffins you will ever make. <br /><br />You can substitute brown sugar in the topping for the regular sugar and molasses. <br /><br />Yum, yum, yum. 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priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 6"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 6"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 6"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 6"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 6"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 6"> <w:lsdexception locked="false" priority="19" semihidden="false" unhidewhenused="false" qformat="true" name="Subtle Emphasis"> <w:lsdexception locked="false" priority="21" semihidden="false" unhidewhenused="false" qformat="true" name="Intense Emphasis"> <w:lsdexception locked="false" priority="31" semihidden="false" 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mso-ascii-theme-font:minor-latin; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--> <p class="MsoNormal" style="text-align:center" align="center"><span style="font-family:"Cooper Black","serif"">Kathi’s Out of this World GFCF Apple Muffins</span></p> <p class="MsoNormal"><span style="font-family:"Cooper Black","serif"">1 ½ cups gluten free flour mix (I used Bob’s Red Mill)<br />¼ teaspoon xanthan gum<br />½ cup organic raw sugar<br />2 teaspoons baking powder<br />½ teaspoon salt<br />1 teaspoon cinnamon<br />½ teaspoon nutmeg<br />2 eggs<br />½ cup vanilla almond milk<br />¼ cup coconut oil<br />1 ½ cups finely chopped apples (about 1 large or 2 small)</span></p> <p class="MsoNormal"><span style="font-family:"Cooper Black","serif"">Topping:<br />¼ cup organic raw sugar<br />1 teaspoon molasses<br />1 tablespoon gluten free flour<br />2 tablespoons gfcf margaine (I used Earth Balance sticks)<br />½ cup gluten free oats (or substitute quinoa or finely chopped nuts)</span></p> <p class="MsoNormal"><span style="font-family:"Cooper Black","serif"">In a medium bowl, combine the dry ingredients and mix thoroughly. </span></p> <p class="MsoNormal"><span style="font-family:"Cooper Black","serif"">In a small bowl, beat eggs and then add the almond milk and coconut oil and mix well.</span></p> <p class="MsoNormal"><span style="font-family:"Cooper Black","serif"">Pour the wet ingredients into the dry ones and stir until just combined (do not over mix).</span></p> <p class="MsoNormal"><span style="font-family:"Cooper Black","serif"">Gently fold in apples.</span></p> <p class="MsoNormal"><span style="font-family:"Cooper Black","serif"">Divide mixture up between 12 muffin tins that have been either greased or lined with paper.<span style="mso-spacerun:yes"> </span></span></p> <p class="MsoNormal"><span style="font-family:"Cooper Black","serif"">Combine topping ingredients until crumbly and sprinkle over muffins.</span></p> <p class="MsoNormal"><span style="font-family:"Cooper Black","serif"">Bake at 400 degrees for 18 to 22 minutes or until a toothpick inserted near the center comes out clean.<span style="mso-spacerun:yes"> </span></span></p>Kathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.com4tag:blogger.com,1999:blog-32634845.post-27750185090835342532011-09-22T14:18:00.002-05:002011-09-22T14:21:14.229-05:00It's a good day for Beef Stew in the Slow Cooker!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFCFAVClbUVsyXIyxQlE6yQVTQ_r6aiUp1mB4-BnEgbljuJXxt8J8HpYDYganB3oja2tkxMHJdtsScWnTHxuoqiKEqOVncmVUWGFJ4oyNLbJB16ioCYTdnNmSrmuoQcIk4ik7/s1600/blogs+006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFCFAVClbUVsyXIyxQlE6yQVTQ_r6aiUp1mB4-BnEgbljuJXxt8J8HpYDYganB3oja2tkxMHJdtsScWnTHxuoqiKEqOVncmVUWGFJ4oyNLbJB16ioCYTdnNmSrmuoQcIk4ik7/s320/blogs+006.JPG" alt="" id="BLOGGER_PHOTO_ID_5655265597344400514" border="0" /></a><strong>GFCF Beef Stew</strong><br /><strong></strong><br />1 1/2 lbs beef stew meat, cut into 1-inch cubes<br />1 tablespoon canola oil<br />8 medium carrots, peeled and cut into bite size slices<br />6 medium potatoes, peeled and cut into bite size pieces<br />1 medium onion, diced<br />5 tablespoons Minute Tapioca<br />4 tablespoons wheat free soy sauce<br />1 teaspoon sea salt<br />1/2 teaspoon pepper<br />2 bay leaves<br />5 cups of water - for more flavor use beef broth, I usually do.<br /><br />In a large frying pan, brown the meat in hot oil - make sure to stir and sear all sides of the beef. You could skip this step, but it seals in the juices and gives it a better flavor.<br /><br />Place the veggies in the slow cooker. Add the meat. Sprinkle with the tapioca, soy sauce, salt and pepper. Add bay leaves. Pour water over it all.<br /><br />Stir, cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.<br /><br />Remove bay leaves before serving.<br /><br />I add in extra root vegetables - whatever I have on hand - it is the only way I can get Andy to eat parsnips! Today I added in 2 parsnips and a few sunchokes.Kathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.com1tag:blogger.com,1999:blog-32634845.post-65699056926051344662011-09-20T17:30:00.000-05:002011-09-20T17:31:39.640-05:00We love fresh veggies at our house!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2VzWwEdLRYDeqba094L26wFfWiGAKzwdKwYHsu-dSsNr9v7i5g_Vvfc5lLi_o7G2OLkTseZbkXNpoqOWY2nTSquRIoP9yF0jyKLbJTWKbCjDkqDcDlYCzVRW-ZhlM7S5mTs9/s1600/garden+001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2VzWwEdLRYDeqba094L26wFfWiGAKzwdKwYHsu-dSsNr9v7i5g_Vvfc5lLi_o7G2OLkTseZbkXNpoqOWY2nTSquRIoP9yF0jyKLbJTWKbCjDkqDcDlYCzVRW-ZhlM7S5mTs9/s320/garden+001.JPG" alt="" id="BLOGGER_PHOTO_ID_5654572843509265026" border="0" /></a>We love fresh veggies at our house. I always serve one cooked veggie (tonight is green beans just picked an hour ago) and a plate of fresh raw veggies. I just love this time of year when everything is fresh. The cucumbers and broccoli on the plate were just picked this afternoon. The mini bell peppers and radish are from my CSA and the carrots are organic but from the grocery store. <br /><br />In the winter my veggie plates are made up of root veggies - carrots, beauty heart radishes, celeriac and whatever else is available without coming from the other side of the globe.<br /><br />And remember that all veggies are naturally gluten free!Kathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.com1tag:blogger.com,1999:blog-32634845.post-63539703979333515552011-09-13T19:03:00.003-05:002011-09-13T19:06:32.658-05:00What's for dinner September 13, 2011Need some GFCF dinner ideas? Me too sometimes.<br /><br />Tonight we had Pizza made with Udi's pizza crust. They are so convenient to keep in the freezer - just add your favorite toppings and bake.<br /><br />We also had a plate of fresh veggies from my garden - carrots, cucumbers, radishes and tomatoes.<br /><br />For dessert I made brownies! Yummy!<br /><br />What did you have for dinner?Kathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.com1tag:blogger.com,1999:blog-32634845.post-34948905501442957522011-09-09T18:38:00.002-05:002011-09-09T18:43:36.452-05:00It's been way too long since I've posted!Hello my GFCF friends. <br /><br />I am sorry that I haven't posted in so long. I really don't have much new to share - I've really been into eating locally lately - eating from my garden and my CSA - just making meals that are naturally gluten free. <br /><br />The recipes that I have perfected and shared I continue to use but I haven't come up with any new ones in awhile. If I do, I will be sure to share them with you. <br /><br />I'm sorry I haven't been around much. My family and I are still GFCF and thriving. I will try and check in more often.Kathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.com0tag:blogger.com,1999:blog-32634845.post-62884808234540508812010-11-24T19:12:00.003-06:002010-11-24T19:23:13.979-06:00What's on your Thanksgiving Menu?I have become quite the slacker on blogging lately. I apologize for that.<br /><br />Tomorrow is Thanksgiving, my favorite holiday of the year! <br /><br />My menu this year is simple.<br /><br />Turkey<br /><br />Stuffing (made with Udi's gluten free bread this year)<br /><br />Mashed Potatoes (from scratch)<br /><br />Gravy (from scratch)<br /><br />Cranberry Orange Relish (one of my favorites - I grew up in cranberry country and it just isn't Thanksgiving without cranberries!)<br /><br />Brussells Sprouts (from my garden)<br /><br />Veggie Tray<br /><br />Cranberry Fluff (My son Andy's all time favorite)<br /><br />Raspberry Pie (My husband Dan's favorite - made with frozen raspberries from my garden)<br /><br />For those of you who aren't familar with Cranberry Fluff, it is so easy to make. Just mix together one can of drained crushed pineapple (the bigger can, not the flat one), one tub of <a href="http://www.truwhip.com/">Tru Whip </a>, one package of mini marshmallows (one of the very few times I allow corn syrup in this household is to make this once a year), and cranberry orange relish. Chill well before serving. <br /><br />What is on your menu this year? Please leave me a comment and let me know what you are eating. <br /><br />Happy Thanksgiving Everyone!Kathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.com1tag:blogger.com,1999:blog-32634845.post-16969551494815696512010-08-07T22:20:00.002-05:002010-08-07T22:25:17.037-05:00$10 off - no min. order at allergysuperstore.comMy friend Sharon alerted me to this deal. I just ordered 2 boxes of Panda Puffs and only paid shipping ($3.99). Great deal.<br /><br />Go <a href="http://www.allergysuperstore.com/user/promo.asp?code=2CEF5D08&aid=338564&atrx=dps-16&atrxp1=168587&atrxp2=0&atrxp3=%2Fuser%2Fpromo%2Easp%3Fcode%3D2CEF5D08%26aid%3D338564&atrxp4=167065">here</a> to start saving.<br /><br />AllergySuperStore.com is part of drugstore.com. <br /><br />Just click on the gluten free tab to see what gluten free foods are available. Not a lot to choose from, but $10 off no min. purchase is a really good deal.Kathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.com0tag:blogger.com,1999:blog-32634845.post-22748726480282232152010-08-05T07:13:00.002-05:002010-08-05T07:17:33.008-05:00Coupon for Udi's bread available!If you love Udi's bread like I do, you will be excited to know that they have a printable coupon on their website for $1 off any product! This is a bricks coupon so you will only be allowed to print 2 per computer - but every little bit helps. <br /><br />Prints are usually limited so hurry and print your coupons now before they run out of prints.<br /><br />If you are new to printing coupons, do not copy them - they each have a unique number on them and the store will not get reimbursed for copies.<br /><br />The link to the coupon is <a href="http://udisglutenfree.com/ppc-gluten-free-diet/">HERE</a>.Kathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.com1tag:blogger.com,1999:blog-32634845.post-37926984579242815772010-04-19T08:03:00.002-05:002010-04-19T08:08:37.174-05:00We are losing one of our GF Bakeries in the Twin CitiesI know we are still blessed to have Bittersweet Bakery in Eagan and Madwoman Foods in Minneapolis but I am still sad to hear the Cooqi in St. Paul is closing on April 30, 2010. <br /><br />It is not all bleak news. It sounds like their new products will be more affordable to those of us struggling to afford gluten free foods.<br /><br />Here is the info from an email that I received from them yesterday:<br /><br />April 2010 Cooqi News<br />Dear Friends<br />I'm sorry to say this is not my usual upbeat email.<br />We at Cooqi are very sad to announce that Cooqi Gluten-Free Delights will be closing its doors, as of April 30, 2010.<br />While it has been a joy to provide fresh baked goods to you for the past three-and-a-half years, our retail bakery business model is simply not sustainable, despite our countless loyal customers and the tireless dedication of my employees.<br />So, heartbreakingly, the bakery is closing.<br />Yet... the GOOD NEWS is that the Cooqi mission will live on!<br />Cooqi 2.0 will now be parlaying its most successful products into high quality, whole-grain gluten-free baking mixes that will be available for purchase online and from area groceries and coops within the next couple of months.<br />Our initial line of mixes - bread, pizza crust, cakes, pancakes, muffins, and baking flour - reflect the most popular items in our bakery. Not only will Cooqi's baking mixes allow you to continue to have the things you love from Cooqi, but you'll be able to make them easily (and more economically) yourself.<br />I will even show you how to DIY, as I plan to post demonstration videos on our website, taking you through step-by-step how to achieve bakery-quality results. This is all in keeping with my larger vision of providing access for all to delicious, healthy food.<br />Please watch for our upcoming line of baking mixes, coming in the late-Spring/early-Summer of 2010. I will certainly keep you updated.<br />In the meantime, stop by the bakery in the next 2 weeks to say goodbye and stock up on your favorite baked goods one last time. We'll try to keep supplies up for this. In addition, I will be sending out an additional email to alert you to last-week liquidation specials.<br />My deepest thanks for your support and my deepest regrets for any disruption Cooqi's closing may create in your culinary routines. It has been a gratifying and thrilling three-plus years, and we thank everyone who has made Cooqi a part of their life. We are honored to have served the gluten-free community delicious and nutritious fresh baked goods, and to have helped restore the enjoyment of food to people eating gluten-free.<br />I wish you all good health and good food - and look forward to staying in touch as Cooqi launches anew.<br />Love and Peace, JudyKathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.com1tag:blogger.com,1999:blog-32634845.post-43450910938815512182010-03-23T19:08:00.002-05:002010-03-23T19:23:22.584-05:00Bourbon Chicken ala KathiThis dish is a new favorite in our household. I make it at least once a week. <br /><br />All of the ladies on a bulletin board that I belong to were raving for weeks about Bourbon Chicken so I had to try it also and I'm so glad I did. The original recipe was gfcf except for the soy sauce - which is easy to substitute wheat free soy sauce for - but like every recipe, I tinkered with it and made it my own.<br /><br />GFCF Bourbon Chicken<br /><br />20 ounce package of boneless skinless chicken breasts or thighs cut in bite size pieces<br />1 Tablespoon Olive Oil<br />1 Clove Garlic, crushed or finely minced<br />1 Teaspoon fresh ginger root, grated or finely minced<br />1/4 cup juice (original recipe called for apple juice, but I just use whatever juice I have in the fridge at the time - I have used apple, grape, orange and raspberry - all worked fine)<br />1/3 cup Raw Sugar or Rapadura (original recipe called for brown sugar and you could certainly use that if you don't have raw sugar)<br />2 Tablespoons Ketchup<br />1 Tablespoon Vinegar<br />1/2 cup Water<br />1/3 cup Wheat Free Soy Sauce<br />2 Tablespoons Corn Starch<br />If you want some heat in this, add 1/2 to 1 teaspoon crushed red peppers to sauce.<br /><br />Heat oil in large skillet. <br />Add chicken and cook until lightly browned. <br />Mix remaining ingredients in a jar or measuring cup - shake or stir to combine. <br />Pour sauce over chicken. When sauce thickens and boils, reduce heat and simmer for 15 to 20 minutes. <br /><br />For extra crunch add 1/2 cup of peanuts or other nuts to sauce right before serving.<br /><br />Serve over brown rice with a side of steamed broccoli. <br /><br />Serves 4Kathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.com6tag:blogger.com,1999:blog-32634845.post-58926235367953549452010-03-19T07:52:00.005-05:002010-03-19T08:42:23.702-05:00Attune Probiotic Chocolate BarsProbiotics - I think we all know that they are good for us. Research has shown that probiotics are beneficial and even necessary for good gut health. Just google probiotics and there are tons of articles and studies out showing the importance of them.<br /><br />But, have you had your probiotics today?<br /><br />I don't always remember to.<br /><br />And for those of us with gut issues - which is a big reason that many of us are gluten free - probiotics are more important than ever.<br /><br />I was recently contacted by <a href="http://www.attunefoods.com/">Attune Foods </a>and asked if I would review their <a href="http://www.attunefoods.com/chocolate-wellness-bar/">Probiotic Chocolate Bars</a>. I had never heard of Attune Foods before - so I did some research and asked lots of questions. They also have granola and granola bars in their line - but those are not gluten free. Their only products that are gluten free at this time are the chocolate bars. And the only ones that are casein free as well are the 3 dark chocolate varieties. If you are also soy free - which I know many of my readers are - this product is not for you - all 3 of the bars I tested clearly stated that they contain soy.<br /><br />They generously sent me a sample of each of their 3 GFCF bars to try.<br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKSmFp3z9aaLoz1h1Al5wZMWikBrrE2lIX70OIPypcjNcRMciAS_rq5tzfrOZuYTDFb-0VfYw_IHrpAuis3Pz1TDZv_pEuhinjXLoJij3tyD9M_xMuOoIDrrt_tA5OyGNwXPCS/s1600-h/April+2010+003.jpg"><img id="BLOGGER_PHOTO_ID_5450327282234871394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKSmFp3z9aaLoz1h1Al5wZMWikBrrE2lIX70OIPypcjNcRMciAS_rq5tzfrOZuYTDFb-0VfYw_IHrpAuis3Pz1TDZv_pEuhinjXLoJij3tyD9M_xMuOoIDrrt_tA5OyGNwXPCS/s320/April+2010+003.jpg" border="0" /></a>The 3 GFCF varieties are Dark Chocolate, Raspberry Dark Chocolate, and Coffee Bean Dark Chocolate. Here is a picture of them so you know what they look like when you go looking for them in your store.</div><br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzObjU_28p-zvtJAaxCVxW9nEr61iePbXyCr98-y320jm3kQosABHqIiD6O2quLTRUnemlyXRCGEZD1CTo8zgQmeFJ0KU7TxWrgaB4w6euaY4TP8dRBGP95CbN6T_OrpE-Q48g/s1600-h/April+2010+004.jpg"><img id="BLOGGER_PHOTO_ID_5450327275007553186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzObjU_28p-zvtJAaxCVxW9nEr61iePbXyCr98-y320jm3kQosABHqIiD6O2quLTRUnemlyXRCGEZD1CTo8zgQmeFJ0KU7TxWrgaB4w6euaY4TP8dRBGP95CbN6T_OrpE-Q48g/s320/April+2010+004.jpg" border="0" /></a>Here is the Raspberry Dark Chocolate unwrapped. It is small - just two squares. But there is a ton of nutrition and great taste packed into those 2 tiny squares.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6871uWiCkGWSMWZHXI3TZQB3emw0UOn-JlCGt20FfxlvMPGgCA5nqPew1_nN36PG6CohT3l-eKXnPubHX3r118UyaDtM2NFB5qYX_8li3chE0jx3F4Vw6e4-DNK1AJ5PzoSda/s1600-h/April+2010+005.jpg"><img id="BLOGGER_PHOTO_ID_5450327262058414706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6871uWiCkGWSMWZHXI3TZQB3emw0UOn-JlCGt20FfxlvMPGgCA5nqPew1_nN36PG6CohT3l-eKXnPubHX3r118UyaDtM2NFB5qYX_8li3chE0jx3F4Vw6e4-DNK1AJ5PzoSda/s320/April+2010+005.jpg" border="0" /></a> Here is the underside of the Dark Chocolate Raspberry Bar - those little bumps are crunchy bits of real raspberries! Yum!<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAMeKa419_Mbx8DvNa_qtMS8Kjd1c73CNGJPYZu24aUNHGZmgdSNq9FmgKqdl5UitaVUPtcNwBdUEHrbJqVw6N9cE8zmo8__9R-evPrYQ5_Pt_Q8h4RU70j_xxbcFwJ3dnOpZU/s1600-h/April+2010+006.jpg"><img id="BLOGGER_PHOTO_ID_5450327252347702338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAMeKa419_Mbx8DvNa_qtMS8Kjd1c73CNGJPYZu24aUNHGZmgdSNq9FmgKqdl5UitaVUPtcNwBdUEHrbJqVw6N9cE8zmo8__9R-evPrYQ5_Pt_Q8h4RU70j_xxbcFwJ3dnOpZU/s320/April+2010+006.jpg" border="0" /></a> And here is a fuzzy (sorry - I really need a better camera) picture showing the inside of the Dark Chocolate Raspberry Bar - those red bits are real raspberries.</div><div></div><div></div><div align="left"> </div><div align="left"> </div><div align="left"><br /><br />The bars are small, but that is good. Like most women my age I am forever trying to lose weight and chocolate is a downfall of mine. This gives me my daily chocolate craving without too many calories (80 in the Dark Chocolate, 90 in the Raspberry and Coffee Bean varieties). <br /><br /></div><div align="left"></div><div align="left"></div><div align="left"> </div><div align="left"> </div><div align="left">Finding these in the stores isn't the easiest thing to do. They do have a <a href="http://stores.attunefoods.com/">store locator </a>on their website. Whole Foods is the closest store to me that carries them. Once you locate a store with them, you need to know that they are kept refrigerated - with the yogurt. While refrigerating them prolongs the life of the probiotics, once you buy them you can store them at room temperature for up to two weeks so they are much more portable than yogurt. I suggest storing them in the fridge and just taking them out when you want to pack them in your lunch or consume them. <br /><br /></div><div align="left"></div><div align="left"></div><div align="left"> </div><div align="left"> </div><div align="left">You can also order these <a href="http://www.worldpantry.com/cgi-bin/ncommerce/ExecMacro/attunefoods/shop.d2w/report">directly from their website</a>. <br /><br /></div><div align="left"></div><div align="left"></div><div align="left"> </div><div align="left"> </div><div align="left">The taste was wonderful. I love raspberries so I tried that bar first and was not disappointed. I had the dark chocolate the second day and it was also good. I am not a coffee lover so I saved the coffee bean for the last day - and I was surprised to find it wasn't bad at all. Personally I wouldn't buy it but if it were the only flavor available I would eat it and it would be okay. If you are a coffee lover you may find you love that flavor. Isn't it nice that we all have different tastes?<br /><br /></div><div align="left"></div><div align="left"></div><div align="left"> </div><div align="left"> </div><div align="left">These bars are also a great source of fiber - not many candy bars can say that. <br /><br /></div><div align="left"></div><div align="left"></div><div align="left"> </div><div align="left"> </div><div align="left">These bars are to be savored and enjoyed just once a day for probiotic health. <br /><br /></div><div align="left"></div><div align="left"></div><div align="left"> </div><div align="left"> </div><div align="left">All of the bars contain the statement that they are manufactured on equipment that also processes milk containing products, peanuts, tree nuts and wheat. I asked Annelies about that. Her response was: <em>Our bars are made of gluten-free ingredients and every batch is tested by an independent lab to verify that our bars meet the standard of testing less than 5 parts per million of gluten. What this comes down to is that once a year one product is made in the factory that is not gluten-free, so there is very little risk of cross contamination. We put the manufacturing equipment statement on our bars as a way to not only be transparent about our practices because we know celiacs often have to hunt down the conditions in which food is manufactured, but also to help them and people with gluten intolerances make an informed choice. We are currently being evaluated for gluten-free certification. All of our chocolate bars are gluten-free. All of the equipment used to make our chocolate bars has been totally washed down. The reason we manufacture our bars on shared equipment is exactly as you stated- we are a small company and cannot afford to have multiple lines. I think that’s a great goal for us in the future though! </em><br /><br /></div><div align="left"><em></em></div><div align="left"><em></em></div><div align="left"> </div><div align="left"> </div><div align="left">I feel pretty safe eating these bars with the disclaimer on them - please make your own decision based on your own health needs. <br /><br /></div><div align="left"></div><div align="left"></div><div align="left"> </div><div align="left"> </div><div align="left">Here is a link to a coupon that you can print out for $1 off 4 bars. <br /><br /></div><div align="left"></div><div align="left"></div><div align="left"> </div><div align="left"> <br /><br /></div><div align="left"><a href="http://attunefoods.com/coupon/?MTAwb2ZmNA">Click here for Attune Coupon</a></div><div align="left"></div><div align="left"></div><div align="left"> </div><div align="left"> <br /><br /></div><div align="left">If you are just looking for a chocolate bar to enjoy, these bars may be too expensive for you. If you are looking for a tasty way to enhance your health, then Attune may be the product for you. <br /><br /></div><div align="left"></div><div align="left"> </div><div align="left"> </div><div align="left">I like that they are made from all natural ingredients. <br /><br /></div><div align="left"></div><div align="left"></div><div align="left"> </div><div align="left"> </div><div align="left">Try them and let me know what you think. </div><div align="left"></div><div align="left"></div><div align="left"> <br /><br /></div><div align="left"> </div><div align="left">Here's to good digestive health!</div></div>Kathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.com1tag:blogger.com,1999:blog-32634845.post-28907575743504435552010-02-13T20:50:00.003-06:002010-02-13T21:06:38.718-06:00Happy Valentine's Day!Andy wanted some mini Valentine's cakes to decorate. He must have seen some on TV cause otherwise I have no idea where he got the idea. So, being the good mother that I am, I made him some. <br /><br />I kept it simple. <br /><br />I mixed up two <a href="http://www.shareasale.com/r.cfm?u=222376&b=89598&m=13443&afftrack=&urllink=www%2Eglutenfree%2Ecom%2FBetty%2DCrocker%2DYellow%2DCake%2DMix%2FItem956183">Betty Crocker gluten free yellow cake mixes </a>and baked them in a sheet pan. <br /><br />I lined the bottom of the cake pan with wax paper so it would be easy to remove from the pan. <br /><br />After the cake was cool I cut out mini cakes using a heart shaped cookie cutter.<br /><br />I sliced the cakes in half and filled the centers with strawberry jam.<br /><br />Then I pour icing over them (I had them on a wire rack with wax paper underneath to catch the drips).<br /><br />And then I let Andy decorate them. <br /><br />Next time I think I will make them smaller - and cut them into squares so there is no wasted cake. <br /><br />I put the cut away cake in the freezer. I think I will make it into cake balls. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2qZQilCjVgZqx7OPE459Q_7OG3oCn4LvuhvfxBmxUZtVNhNOPuNAiuB4Wdwn8ooJDKjqAUicTUbq9AzTYcvbfBMyjY5r9YH1V7BxCZjRQodsyi3rXDhLZBH34yJW-5pjIAM9I/s1600-h/February+2010+002.jpg"><img id="BLOGGER_PHOTO_ID_5437926122324261282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2qZQilCjVgZqx7OPE459Q_7OG3oCn4LvuhvfxBmxUZtVNhNOPuNAiuB4Wdwn8ooJDKjqAUicTUbq9AzTYcvbfBMyjY5r9YH1V7BxCZjRQodsyi3rXDhLZBH34yJW-5pjIAM9I/s320/February+2010+002.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgYuzIlgZDOtt7UtWSpzliL0iyDIgyOPCXAf18cY5fBI2x5t5qKwZwYBhatyheWo-3WganRC_KfVVurZ8r_al6x6cTy583IfPuwqIrwqtwQFGAr2ZI39CU579k5wInyO8w3wr/s1600-h/February+2010+003.jpg"><img id="BLOGGER_PHOTO_ID_5437926120863812914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgYuzIlgZDOtt7UtWSpzliL0iyDIgyOPCXAf18cY5fBI2x5t5qKwZwYBhatyheWo-3WganRC_KfVVurZ8r_al6x6cTy583IfPuwqIrwqtwQFGAr2ZI39CU579k5wInyO8w3wr/s320/February+2010+003.jpg" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYy6TKQE5Pla6Wx4jpLHJULjPLTFXuaEchjEiEpYQSeC1GsR1mAs7mqTfbLaauur4AHJqi7lB0nBl0S39qA6y1kW7bd_h4HiJbhD5vlDapwQ8eJe0rHyIYgyw_ACAupQ7JXvO/s1600-h/February+2010+004.jpg"><img id="BLOGGER_PHOTO_ID_5437926112975571730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyYy6TKQE5Pla6Wx4jpLHJULjPLTFXuaEchjEiEpYQSeC1GsR1mAs7mqTfbLaauur4AHJqi7lB0nBl0S39qA6y1kW7bd_h4HiJbhD5vlDapwQ8eJe0rHyIYgyw_ACAupQ7JXvO/s320/February+2010+004.jpg" border="0" /></a></div></div>Kathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.com6tag:blogger.com,1999:blog-32634845.post-82318625718816780012010-02-05T13:28:00.002-06:002010-02-05T13:47:55.164-06:00Finally a really good gluten free bread!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO6APTVnoXQZm2ddhaMFvoza0CB_J6lMUYwRBKxk97AShdCedCrME39VnxJSo5gYfHgM6q6IAZiB1c6WEwOek5ZaO2Q2v48O7MpRKGSIsPX4tZ-ZoJIOf47CLYWY7jnbWuWa99/s1600-h/February+2010.jpg"><img id="BLOGGER_PHOTO_ID_5434843845759139282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO6APTVnoXQZm2ddhaMFvoza0CB_J6lMUYwRBKxk97AShdCedCrME39VnxJSo5gYfHgM6q6IAZiB1c6WEwOek5ZaO2Q2v48O7MpRKGSIsPX4tZ-ZoJIOf47CLYWY7jnbWuWa99/s320/February+2010.jpg" border="0" /></a> This egg salad sandwich is made with a prepackaged gluten free bread. It is soft and untoasted. It was wonderful. I never thought I would ever eat a sandwich with untoasted bread ever again. Now, it has been six years since I had regular bread, but this is most definitely what I remember it being like. <br /><br />So, what is this wonderful bread? It is <a href="http://udisglutenfree.com/">Udi's</a>. <br /><br />I have been hearing talk for some time now about this wonderful bakery in Denver that makes gluten free bread that tastes just like the real thing but it wasn't available here in my area. My <a href="http://msmarket.coop/">local food co-op </a>just started carrying it so I picked up two loaves yesterday. They sell it frozen, but once thawed you store it at room temperature and it is so much like real bread it is nothing short of amazing. They were out of the white sandwich bread so I got the whole grain. I need to go back and get some more because one loaf is almost gone already. <br /><br />I may never bake bread again. My loaf pans are going to be used a whole lot less for bread now and more for meat loaf and maybe pumpkin bread. And my life is going to be much easier. <br /><br />My son Andy couldn't wait to try a sandwich - he was so young when we pulled gluten from his diet that he doesn't remember soft bread. He ate the entire sandwich and didn't leave any crusts like he does when he eats toasted bread. <br /><br />My husband doesn't believe it is gluten free. He is afraid that we will hear that, like the <a href="http://thegfcfcookbook.blogspot.com/2009/12/every-celiacs-nightmare.html">recent scam in North Carolina,</a> that it was all false and the bread really has gluten in it. I don't believe that is the case at all. This bread is baked in a dedicated gluten free bakery that people can actually visit - not like the one in North Carolina where no one actually had an address for the bakery (he delivered only). <br /><br />If you haven't tried Udi's yet - you really should. Ask your stores to carry it if they don't. You can also order <a href="http://udisglutenfree.elsstore.com/">directly off their website</a>. I can't wait to try some of their other products. I have heard that the pizza crust and muffins are equally as good.Kathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.com4tag:blogger.com,1999:blog-32634845.post-37769487087212826152010-01-29T14:39:00.005-06:002010-01-29T14:51:36.378-06:00Andy Makes his First Pie!I just have to share these pictures of my 10 year old son making his first pie! <br /><br />He keeps bugging me that he wants to actually learn to cook and bake, not just help out. He figures if he is going to survive in a gluten filled world without his mommy, he'd better learn! <br /><br />Today I asked him if he wanted to make a pie (thinking we'd make something fairly easy like Raspberry) and he very excitedly said yes! But it had to be a lemon meringue pie! <br /><br />He did a really good job. I had to read the recipe to him and I had to walk him through it - and I took it in and out of the oven - but this pie is 98% all his! I am super proud of him. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBlhUuTpNuAz8QIJy8YtvldayP48ET2ILEseRpcjmZPtqirWdYrcL3ELMe1F1Ze1af8r4IZtD2MiXK0zvlPGm77-H4otvHAOHNQGusYOJHuEUon2Kp2JI3lU3vx7QrUwM9UU8A/s1600-h/Andy+makes+a+Pie+001.jpg"><img id="BLOGGER_PHOTO_ID_5432264740426579858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBlhUuTpNuAz8QIJy8YtvldayP48ET2ILEseRpcjmZPtqirWdYrcL3ELMe1F1Ze1af8r4IZtD2MiXK0zvlPGm77-H4otvHAOHNQGusYOJHuEUon2Kp2JI3lU3vx7QrUwM9UU8A/s320/Andy+makes+a+Pie+001.jpg" border="0" /></a>Rolling out the dough. I had frozen pie dough in the freezer so that part was pretty easy - no mixing. This is the mix from the gluten free pantry.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx0psHa96Prq-YW2SJtQWLokjVotJoS-zYv9hwh7Esox7KWQNGyQNg6Fzm9jOFqMFE181H6h9GUj0duIwJrBznaygJDV2hCwgx3XhEGmLDkamlKrPPWHKLUWXav57dP93iTqyr/s1600-h/Andy+makes+a+Pie+002.jpg"><img id="BLOGGER_PHOTO_ID_5432264738316383746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx0psHa96Prq-YW2SJtQWLokjVotJoS-zYv9hwh7Esox7KWQNGyQNg6Fzm9jOFqMFE181H6h9GUj0duIwJrBznaygJDV2hCwgx3XhEGmLDkamlKrPPWHKLUWXav57dP93iTqyr/s320/Andy+makes+a+Pie+002.jpg" border="0" /></a> Squeezing lemons.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEishXTAwBRRD1wr6t3k_22uTRfp__VitndGNLrEO7sEfPswwoJtt3SBudbpFUnxpexWvfLvRZ0OW3vFWLuFzJsZrK85sTYT6iGrKGzOqHEzVx4aknopt5KVBlA_Nohoai0Xc6Bc/s1600-h/Andy+makes+a+Pie+003.jpg"><img id="BLOGGER_PHOTO_ID_5432264732204419922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEishXTAwBRRD1wr6t3k_22uTRfp__VitndGNLrEO7sEfPswwoJtt3SBudbpFUnxpexWvfLvRZ0OW3vFWLuFzJsZrK85sTYT6iGrKGzOqHEzVx4aknopt5KVBlA_Nohoai0Xc6Bc/s320/Andy+makes+a+Pie+003.jpg" border="0" /></a> Measuring corn starch<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUXmExsUmDkxUDkji6IzjkSC8UOczlezLt97sMjvmYPb5bi60IjqOEkgdgF2GF_-4ad2LSFLf8HFgaR6ahJy8XlLSpMeUoDyYF3eKLOyXo25S9txDJr0rRWHI5qdxdgtH8hXGB/s1600-h/Andy+makes+a+Pie+004.jpg"><img id="BLOGGER_PHOTO_ID_5432264730531490338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUXmExsUmDkxUDkji6IzjkSC8UOczlezLt97sMjvmYPb5bi60IjqOEkgdgF2GF_-4ad2LSFLf8HFgaR6ahJy8XlLSpMeUoDyYF3eKLOyXo25S9txDJr0rRWHI5qdxdgtH8hXGB/s320/Andy+makes+a+Pie+004.jpg" border="0" /></a> Breaking an egg<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ5cGRvMN2jbUgCuoEjYTdgGYGV0nk17vRLR8C95O5vgvGcBwmqLpUB_7Ra-cN_8lpL1YA7iK62jhdqPfovKmf8sJnPXxjhEVDTjU13sYYxH8SP2MLU6Hq75GXwuPPH-W4IpYv/s1600-h/Andy+makes+a+Pie+006.jpg"><img id="BLOGGER_PHOTO_ID_5432264591061767522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ5cGRvMN2jbUgCuoEjYTdgGYGV0nk17vRLR8C95O5vgvGcBwmqLpUB_7Ra-cN_8lpL1YA7iK62jhdqPfovKmf8sJnPXxjhEVDTjU13sYYxH8SP2MLU6Hq75GXwuPPH-W4IpYv/s320/Andy+makes+a+Pie+006.jpg" border="0" /></a> Stirring - he was mad that I asked him to turn his head so I could see his face! <br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaN7IvRKT3kGIvmKP8QAi7L1R96-ECqlQWEBJkhmVZrnYnvqJBwjvmBsdzUE9utA_eNXlcYdcsKEq-uZm3SaBBY-1q3tQnodARzwsGj3RK5mczFhCtasEUYgtZ3pw_SQK70SVu/s1600-h/Andy+makes+a+Pie+008.jpg"><img id="BLOGGER_PHOTO_ID_5432264585559055442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaN7IvRKT3kGIvmKP8QAi7L1R96-ECqlQWEBJkhmVZrnYnvqJBwjvmBsdzUE9utA_eNXlcYdcsKEq-uZm3SaBBY-1q3tQnodARzwsGj3RK5mczFhCtasEUYgtZ3pw_SQK70SVu/s320/Andy+makes+a+Pie+008.jpg" border="0" /></a> Beating the egg whites into meringue.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzhOMIw9V0PPLPne90ld5bnJHpLEH9JPAtMp0pgZXBIKiaPcaHm3tCn5fSqJtkfzJx34RIR5wipBT4AB1kvSDhxbkUOPAYiDol7eBLMqSuiTR0LxNOQEmbEO2qzgcoUhCI69C/s1600-h/Andy+makes+a+Pie+009.jpg"><img id="BLOGGER_PHOTO_ID_5432264578582880850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzhOMIw9V0PPLPne90ld5bnJHpLEH9JPAtMp0pgZXBIKiaPcaHm3tCn5fSqJtkfzJx34RIR5wipBT4AB1kvSDhxbkUOPAYiDol7eBLMqSuiTR0LxNOQEmbEO2qzgcoUhCI69C/s320/Andy+makes+a+Pie+009.jpg" border="0" /></a> Putting the meringue on the pie. He really liked that part.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHn2-NmMzqFBKILIpw4XocRFhn_6lgk3zFi3PrJgfEYLNAkljm4NMF21ovTGGpg6TKVT2HOCiQqR0vt8kxe123sVrLHdu_7MovIuqqPGjBlipodkaiacQ56nc7pJekRaUIQ3Y/s1600-h/Andy+makes+a+Pie+010.jpg"><img id="BLOGGER_PHOTO_ID_5432264573950881122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwHn2-NmMzqFBKILIpw4XocRFhn_6lgk3zFi3PrJgfEYLNAkljm4NMF21ovTGGpg6TKVT2HOCiQqR0vt8kxe123sVrLHdu_7MovIuqqPGjBlipodkaiacQ56nc7pJekRaUIQ3Y/s320/Andy+makes+a+Pie+010.jpg" border="0" /></a> Spreading the meringue all the way to the edges so it doesn't "weep"<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdY83E6quKegtE-Hcus7XTDtKJJFiUGNfUPVpc8VkSti2GdHVkLTQpwCydUX9PX_B2WOiB3dCI1EgdQvm0HIlAG0DBlq-ZHvx8RXBwhRN85MPX0O4nR0tEiJtICf5LfreHPYay/s1600-h/Andy+makes+a+Pie+011.jpg"><img id="BLOGGER_PHOTO_ID_5432264568962346194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdY83E6quKegtE-Hcus7XTDtKJJFiUGNfUPVpc8VkSti2GdHVkLTQpwCydUX9PX_B2WOiB3dCI1EgdQvm0HIlAG0DBlq-ZHvx8RXBwhRN85MPX0O4nR0tEiJtICf5LfreHPYay/s320/Andy+makes+a+Pie+011.jpg" border="0" /></a> And there is my proud baker with his finished pie cooling on the stove top!</div><div> </div><div>I'll post my recipe later - just wanted to share the pictures with you right away!<br /><div></div></div></div></div></div></div></div></div></div>Kathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.com0tag:blogger.com,1999:blog-32634845.post-51680398742215647232010-01-23T15:45:00.003-06:002010-01-23T16:01:38.561-06:00Erewhon Crispy Brown Rice with Mixed Berries<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBzYBojoxLy18AEuDPLQGFtYXfDPQj5c_56smEMHrMxxhru7hhqdJgYd3whyvQlGW4_GUWdu-Iao4T_34WhBtxgJg_cDUVvHPuB76AlVX-sV2imi28va9dthmAPcfSYAGmvzE/s1600-h/Erewhon+Rice+Cereal.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 182px; DISPLAY: block; HEIGHT: 260px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5430055001216981026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPBzYBojoxLy18AEuDPLQGFtYXfDPQj5c_56smEMHrMxxhru7hhqdJgYd3whyvQlGW4_GUWdu-Iao4T_34WhBtxgJg_cDUVvHPuB76AlVX-sV2imi28va9dthmAPcfSYAGmvzE/s320/Erewhon+Rice+Cereal.jpg" /></a> As many of you know, getting breakfast into my child before school is difficult. Really really difficult. He just does not like to eat before 10am and since school starts at 7:45 that is a problem. I found the best way to get him to eat breakfast is to rotate the different foods that I offer him. This is one of his favorite cereals in our rotation. <br /><br />Erewhon makes several gluten free cereals. Their cereals are also healthier than most and sweetened with things other than high fructose corn syrup. This cereal is sweetened with brown rice syrup and honey. The dried fruits in it (blueberries, raspberries and strawberries) are REAL fruit! And most importantly, it TASTES GREAT! <br /><br />For more information on Erewhon cereals, visit their <a href="http://www.usmillsinc.com/usmills/search.php?brand=1">webpage</a>. A list of their gluten free cereals can be found <a href="http://www.usmillsinc.com/usmills/search.php?searchby=&attribute=1168">here</a>. <br /><br />If you can't find Erewhon cereals in your local store, glutenfree.com carries them <a href="http://www.shareasale.com/r.cfm?u=222376&b=89598&m=13443&afftrack=&urllink=www%2Eglutenfree%2Ecom%2FSearchByKeyword%2Easpx%3Fword%3Derewhon">here</a>.Kathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.com0tag:blogger.com,1999:blog-32634845.post-38384801855632353412010-01-20T13:30:00.002-06:002010-01-20T13:38:05.060-06:00Enjoy Life Crunchy Rice and Crunchy Flax Cereals<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7HMkMCW0n53NpzFgOq19kKIfrEaRUryr78lcomk2fso11EPdu3cKVr-JCfpyEv-XVhnOKX1tKrmlPzScm0SQI21mXHLWOHhs3NIZpkISO04VJcoXnhciq5ceQwPB_y998siy/s1600-h/crunchy_rice_sm.jpg"><img id="BLOGGER_PHOTO_ID_5428906900432265250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 150px; CURSOR: hand; HEIGHT: 175px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV7HMkMCW0n53NpzFgOq19kKIfrEaRUryr78lcomk2fso11EPdu3cKVr-JCfpyEv-XVhnOKX1tKrmlPzScm0SQI21mXHLWOHhs3NIZpkISO04VJcoXnhciq5ceQwPB_y998siy/s320/crunchy_rice_sm.jpg" border="0" /></a></p><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiewRtCwENoQAxWea_L_Z4FT7zbKApinozqcOkExCNbAK9jRAgKE_Of5Bkuony799i1JXzueMNro5kttmbK6W_wkxY8zJu6dxfJJKzRdKOaqwB0vf9eOzpdP8xIq8mCGjK2jTWp/s1600-h/crunchy_flax_sm.jpg"><img id="BLOGGER_PHOTO_ID_5428906892608630338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 150px; CURSOR: hand; HEIGHT: 175px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiewRtCwENoQAxWea_L_Z4FT7zbKApinozqcOkExCNbAK9jRAgKE_Of5Bkuony799i1JXzueMNro5kttmbK6W_wkxY8zJu6dxfJJKzRdKOaqwB0vf9eOzpdP8xIq8mCGjK2jTWp/s320/crunchy_flax_sm.jpg" border="0" /></a><br />I am a huge fan of <a href="http://www.enjoylifefoods.com/index.php">Enjoy Life Foods</a>. It is so comforting to be able to see their logo and know that I don’t have to read the ingredients – I know when I see their products without a doubt that there is no hidden gluten or dairy – it just isn’t there. People who don’t deal with food allergies or intolerances have no idea how freeing that is. The one time you don’t read the label may be the one time that the formula was changed and a food previously safe is no more. <br /><br />So I was quite excited when <a href="http://www.enjoylifefoods.com/">Enjoy Life </a>contacted me a week or so ago and asked me if I would be willing to try their <a href="http://www.enjoylifefoods.com/our_foods/cereals.html">new cereals</a>. All they asked in return was that I personally try the products and to give my unbiased opinion so that is what you are getting here. <br /><br />I received the two free boxes of cereal yesterday. One box of Crunchy Flax and one box of Crunchy Rice.<br /><br />As usual, my son Andy was super excited to be getting something new to try. I thought these cereals might be a little too grown up for him but he wanted to try them. We opened both boxes and sampled a little right out of the box. <br /><br />Andy immediately asked for a bowl of the Crunchy Rice with vanilla almond milk. I just gave him a small bowl of it since I didn’t want to waste any and I thought he might be expecting it to be lighter – more like a crispy rice cereal instead of so crunchy. He finished it and had a second bowl right away! <br /><br />I know my boy though and I knew the true test would come this morning. He often times eats something new really well the first time he has it but then decides he doesn’t like it after all. And it is almost impossible to get breakfast down him before school! So, this morning I asked him what he wanted for breakfast and without hesitation he asked for the *new* crunchy rice stuff. He finished the entire bowl and went to school with a full tummy – let me tell you that doesn’t happen very often. I hope this continues! I don’t care how expensive it is if he will eat breakfast every day. <br /><br />I ate the Crunchy Flax sprinkled over my soy yogurt and it was really really good. I was surprised. Regular readers of my blog know that I am not just into things being gluten and dairy free but also very into health and nutrition. Flax is such a good food for you – but not one that I consume regularly because I simply don’t like the taste. I have tried to like it but it has to be hidden in foods for me to enjoy it. This was great – the crunchy flax bits were just the right size for yogurt – I sometimes have granola (Enjoy Life brand of course) over my yogurt and I find the granola pieces a little too large and a little too soft. The Crunchy Flax was perfect. I’m not sure if the rest of my family will eat the Crunchy Flax but I most certainly will.<br /><br />Enjoy Life sent me a press release with the products and now that I have shared my personal opinion with you, I’ll share some of what they have to say about their new products. <br /><br />It appears that these cereals are new to Enjoy Life but they are not new cereals. Perky’s Nutty Flax and Perky’s Nutty Rice have been around for 25 years. They are now transitioning under the Enjoy Life brand, becoming Enjoy Life Crunchy Flax and Enjoy Life Crunchy Rice. Personally I think crunchy is a better name since there is no nuts in either of the cereals. <br /><br />Both products are made in a dedicated nut-free and certified gluten-free facility ensuring the quality, integrity and purity of the products. All Enjoy Life products are certified gluten-free by the Gluten-Free Certification Organization (GFCO) and are allergy-friendly. All Enjoy Life products are free of the eight most common allergens (NO: wheat, dairy, peanuts, tree nuts, egg, soy, fish or shellfish). <br /><br />Crunchy Flax is 100% natural, sweetened with fruit juice and honey, and has 50g of whole grain, 425 mg of Omega-3’s and 6g of fiber per serving. WOW! Tasty and nutritious! <br /><br />Crunchy Rice is 100% natural, sweetened with fruit juice and honey and is low fat and low sodium. <br /><br />I haven’t had the opportunity yet to check my local stores for these cereals, but I do see that <a href="http://www.shareasale.com/r.cfm?u=222376&b=89598&m=13443&afftrack=&urllink=www%2Eglutenfree%2Ecom%2Fcereals%2Fcold%2Dcereals%2Fcategory1283">glutenfree.com </a>does have them. <br /><br />If you want to ask your local stores to carry these – or any Enjoy Life product, Enjoy Life does have a <a href="http://www.enjoylifefoods.com/img/media/Store%20Request%20Letter.pdf">letter </a>on their website that all you have to do is print, sign and give to your local grocer – just as easy as that. <br /><br />If you are a coupon shopper like me, Enjoy Life also has a <a href="http://coupons2.smartsource.com/smartsource/index.jsp?Link=OONX53KACHRDG">printable coupon </a>on their website for 55 cents off any product. <br /><br />Try these new products yourself and then post a comment and let me know what you think of them. <br /><div></div>Kathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.com5tag:blogger.com,1999:blog-32634845.post-57508855836031659372009-12-21T07:08:00.004-06:002009-12-21T07:29:34.113-06:00A successful GFCF Birthday PartyAndy turned 10 yesterday. How is that possible? It seems like just yesterday we got a call in the middle of the night that he had been born and we rushed to the hospital to hold our newborn. <br /><br />We had a very successful birthday party - here are some pics!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpywSfiXqvzcR_mrW2HRXSPbXsXia9IfxGVALW5luNMhUyL6nTw3g5VWSNevnLi6Rb-hXh6D7LhRK8RifrSStIG0dAjSIceVmwowCUbwxilICq44v6HKGoqWT4E3Jt147c0Vy/s1600-h/A+group+shot+of+the+climbers.jpg"><img id="BLOGGER_PHOTO_ID_5417676751900444498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpywSfiXqvzcR_mrW2HRXSPbXsXia9IfxGVALW5luNMhUyL6nTw3g5VWSNevnLi6Rb-hXh6D7LhRK8RifrSStIG0dAjSIceVmwowCUbwxilICq44v6HKGoqWT4E3Jt147c0Vy/s320/A+group+shot+of+the+climbers.jpg" border="0" /></a> The party was held at a climbing wall. Here is a group shot of the birthday boy with all of his guests.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjMZACWKmIl3vUCaw1aRbb2I-ec7bMqEsid4PU1jkU5hUgI9bcVGIP1lXQZNVxfYW2NPv6DEID2qjJMr3zOHxk3U-z6oJ_33Vh8OUSCrRRd4sO4hIAb6FS-lx3P-25xKLBOxF0/s1600-h/GFCF+Raspberry+Pancakes.jpg"><img id="BLOGGER_PHOTO_ID_5417676748040979826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjMZACWKmIl3vUCaw1aRbb2I-ec7bMqEsid4PU1jkU5hUgI9bcVGIP1lXQZNVxfYW2NPv6DEID2qjJMr3zOHxk3U-z6oJ_33Vh8OUSCrRRd4sO4hIAb6FS-lx3P-25xKLBOxF0/s320/GFCF+Raspberry+Pancakes.jpg" border="0" /></a> Before the party, the day was started out with the birthday boy's favorite breakfast - raspberry pancakes (GFCF of course). I'll post the recipe below. <br /><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1GeoKz4k40lahKaDtIFjZYtS4D8ACPpv8PthfKZFZhuuumSzCStdfhYNstwnvMzJXvtoZT0asbuUFinJCf14oJuZ6nJlX6NSDmQfg-AuqWOFL9je9Rh5GECtihx0NKJYizxP4/s1600-h/Gluten+Free+Vanilla+Cupcakes.jpg"><img id="BLOGGER_PHOTO_ID_5417676418036512002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1GeoKz4k40lahKaDtIFjZYtS4D8ACPpv8PthfKZFZhuuumSzCStdfhYNstwnvMzJXvtoZT0asbuUFinJCf14oJuZ6nJlX6NSDmQfg-AuqWOFL9je9Rh5GECtihx0NKJYizxP4/s320/Gluten+Free+Vanilla+Cupcakes.jpg" border="0" /></a> GFCF Yellow cupcakes - I used the new Betty Crocker gluten free cake mix to make these. Andy does not like chocolate so I made these for him. <br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPTghrBKM4FZH5Bib6I-4Y-tz_rIku5zjvi0yuE4ZlWDNx9ln7bITORsdIwFo_CBS0mu3NdP4XHfpnyeu5QU9kO17BDdrs48WEdII3QHhnDQVRnrPNXrQz9Kw8D1r4fcV3Q8SP/s1600-h/Gluten+Free+Chocolate+Cupcakes.jpg"><img id="BLOGGER_PHOTO_ID_5417676412907398546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPTghrBKM4FZH5Bib6I-4Y-tz_rIku5zjvi0yuE4ZlWDNx9ln7bITORsdIwFo_CBS0mu3NdP4XHfpnyeu5QU9kO17BDdrs48WEdII3QHhnDQVRnrPNXrQz9Kw8D1r4fcV3Q8SP/s320/Gluten+Free+Chocolate+Cupcakes.jpg" border="0" /></a> And I also made chocolate cupcakes - again they are the new Betty Crocker gluten free mix - the devils food flavor. All of the children ate the cupcakes and no one said anything about them tasting funny so I don't think they could tell they were GFCF.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtSRMguwGmUPZsMpBNumteHQguln_B8H_uRzf8Zm-1oMtKUk3AjHcLwb2Pmx5bXaerelpMHnlwNrtjQSBSx5lSpr9KYRzwWf4iTAnUE5__gAHjKEtYmrjCR9c5lhj5_T5l8djN/s1600-h/Fruit+Kebobs.jpg"><img id="BLOGGER_PHOTO_ID_5417676408260358258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtSRMguwGmUPZsMpBNumteHQguln_B8H_uRzf8Zm-1oMtKUk3AjHcLwb2Pmx5bXaerelpMHnlwNrtjQSBSx5lSpr9KYRzwWf4iTAnUE5__gAHjKEtYmrjCR9c5lhj5_T5l8djN/s320/Fruit+Kebobs.jpg" border="0" /></a>We only did snacks since the party was from 2 to 4. Andy picked the snack menu. The most popular item was the fruit kebobs.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Ku9b3MMJa6Ncxu1InslKP_5otkx8N6APi5SRpMP9NXPFZ5zzj7KdNyaRJ3MAIybwGE3gd281S7GRMLwIy6UP7MZyDi7ZqCACyCKnHabmwSO_MMefxouGqa6yngjG9n-c2ec0/s1600-h/Making+Ants+on+a+Log+for+my+Party.jpg"><img id="BLOGGER_PHOTO_ID_5417676403961915922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Ku9b3MMJa6Ncxu1InslKP_5otkx8N6APi5SRpMP9NXPFZ5zzj7KdNyaRJ3MAIybwGE3gd281S7GRMLwIy6UP7MZyDi7ZqCACyCKnHabmwSO_MMefxouGqa6yngjG9n-c2ec0/s320/Making+Ants+on+a+Log+for+my+Party.jpg" border="0" /></a> Andy helped make the snacks. Here he is making Ants on a Log (probably the second popular snack).</div><div> </div><div>We also served deviled eggs and a home made trail mix.</div><div> </div><div><strong>GFCF Raspberry Pancakes</strong><br /><br />2 eggs<br />2 cups original flavor Almond Milk (or use any milk sub)<br />¼ cup coconut oil, melted (or use any shortening or salad oil)<br />2 cups GF flour blend (I used Bobs Red Mill GF Blend)<br />2 tablespoons raw sugar (or use brown or regular sugar)<br />2 teaspoons baking powder<br />1 teaspoon baking soda<br />1 teaspoon sea salt<br />1 cup fresh or frozen raspberries.<br /><br />Beat eggs<br /><br />Add remaining ingredients and mix<br /><br />Pour batter onto hot greased griddle or frying pan. <br /><br />Turn pancakes when they are puffed up and full of bubbles.<br /><br />Makes 20 4-inch pancakes<br /></div></div></div></div></div></div>Kathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.com5tag:blogger.com,1999:blog-32634845.post-52388729469618484362009-12-14T08:01:00.002-06:002009-12-14T08:05:53.592-06:00Individual Breakfast QuichesHere is a yummy breakfast that has become a big hit in my household -<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitczS-pM_3NJl0jrMgP-kAkm5D3aJOedNcqwLKlYbCQ0EFZiw41L9HG13CyZiFv0RQbSSQs-Cb1LFoyY0c4vn_AJ1zGU1oZ6C95zByv_43OLHUy5EXeX4JDQci5lQHEPxPbVo2/s1600-h/breakfast+quiche.jpg"><img id="BLOGGER_PHOTO_ID_5415091953738289378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitczS-pM_3NJl0jrMgP-kAkm5D3aJOedNcqwLKlYbCQ0EFZiw41L9HG13CyZiFv0RQbSSQs-Cb1LFoyY0c4vn_AJ1zGU1oZ6C95zByv_43OLHUy5EXeX4JDQci5lQHEPxPbVo2/s320/breakfast+quiche.jpg" border="0" /></a><strong>Individual Breakfast Quiches</strong><br /><br />Makes 1 dozen<br /><br />Ingredients:<br />7 eggs<br />1 cup Almond Milk (or any milk or milk substitute)<br /><br />Your choice of fillings – I used:<br />9 ounces Al Fresco Chicken Sausage – Maple and Apple flavor (12 oz package – use 3 of the 4 links to get the right amount) – removed from casing and crumbled into small pieces – I used a knife to cut them up really small.<br />1 small can mushroom pieces (or use fresh and sauté first)<br />¼ cup sliced red onion (or use leeks or scallions or whatever you have on hand)<br />¼ teaspoon pepper<br /><br />You could also add cheese if you aren’t dairy free (or use a cheese substitute if you have one you like – I think these are great just the way they are) – or bell peppers or really any fillings you would put in an omelet. <br /><br />Directions:<br /><br />Preheat oven to 325 degrees – making sure the rack is positioned in the center of the oven.<br /><br />Generously coat a regular muffin pan with cooking spray.<br /><br />Whisk the eggs and milk in a medium bowl.<br /><br />Cook the sausage over medium heat until nice and brown. Add mushrooms, onions and pepper and cook another minute or two.<br /><br />Divide the egg whites equally between the muffin cups (about ¼ cup each).<br /><br />Spoon a heaping spoonful of filling into each muffin cup.<br /><br />Bake until they are solid in the middle and the tops are starting to brown – time varies with the type of muffin cup you are using – mine take about 45 minutes to cook – I would start checking after 30 minutes to be safe.<br /><br />Cool for 5 minutes and then turn quiches out. <br /><br />These can be made ahead and reheated for a quick weekday breakfast.Kathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.com1tag:blogger.com,1999:blog-32634845.post-82823100348002372962009-10-21T07:43:00.004-05:002009-10-21T07:54:38.448-05:00Ian's Mac and No Cheese<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicXxGK_81e2BYNbw2yKECFO9YwRKiT4Gsjd3_e4PEXZmYEIjut0j-6Cs-v9VrMORRpV0foyuQAY59PgUX0vvJwEZJ9FDspkwfmqDSuOFsklJTlFg4szlpSNpJ_M_7iiqbMQWyH/s1600-h/photo_wfgf_macandnocheese.gif"><img id="BLOGGER_PHOTO_ID_5395033479950238946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 181px; CURSOR: hand; HEIGHT: 145px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicXxGK_81e2BYNbw2yKECFO9YwRKiT4Gsjd3_e4PEXZmYEIjut0j-6Cs-v9VrMORRpV0foyuQAY59PgUX0vvJwEZJ9FDspkwfmqDSuOFsklJTlFg4szlpSNpJ_M_7iiqbMQWyH/s320/photo_wfgf_macandnocheese.gif" border="0" /></a><br /><div>I was doing my regular grocery shopping at Super Target this week and I reached into the freezer case to get an Ian's Allergen Free Fish Stick and an Ian's Allergen Free Chicken Nuggets and what did I see right next to them but this mac and no cheese. I forgot to take a picture so I nabbed this pic off their website.</div><div> </div><div></div><div>Andy was with me and begged me to buy it. It looks just like the real stuff and was easy to prepare in the microwave. Andy ate it right down - he loved it. I tasted it and it was *okay* but I wasn't buying it for me, I was buying it for him. </div><div> </div><div></div><div>I love that Ian's really seems to be adding to their <a href="http://www.iansnaturalfoods.com/allergen_free.html">allergen free line of items</a>. While I still prefer making food from scratch, it is so nice to have options. </div><div> </div><div></div><div>I also love that my Super Target carries many of them. My primary grocery store is still my local food co-op (Mississippi Market) but Super Target is so much cheaper on some items - Ian's being one of them. </div><div> </div><div></div><div>Ian's also seems to be putting out a lot more <a href="http://www.iansnaturalfoods.com/coupons.html">coupons</a> lately. You can usually find printable ones on the internet. It all helps when raising a gfcf kid. </div><div> </div><div></div><div>And if you buy a lot of Ian's foods, don't forget to save the points and let your kids redeem them for fun things. You can also get points for doing all kinds of things - check out their <a href="http://www.imasuperfitkid.com/aboutprogram.asp">website</a> for more information. </div>Kathihttp://www.blogger.com/profile/07189283558114537484noreply@blogger.com8