Sunday, September 12, 2010

Walk for Team Gluten-Free

 This morning i did a walk for Team Gluten-free! The weather was perfect! Hoping that i can keep raising donations:).

Saturday, September 11, 2010

Avoiding the Cross-Contamination Blues

  I happen to be the only person in my family/household that is Gluten-Free/has food allergies. They eat Gluten,so cross-contamination can be a big issue. Here are some tips and tricks to avoid contamination in a kitchen shared with Gluten.
  1. Store your GF baking supplies and foods in a separate section of the kitchen or pantry (I have my own cupboard just with my stuff). Clearly label GF containers and products (I go crazy with the sharpie markers!).
  2. Use separate Utensils,cutting boards, and other cooking tools (I even have my own plates,bowls ect. and i keep it all in separate drawer).
  3. If you are preparing both GF and non-GF items at the same time,prepare the GF food first.
  4. Buy condiments in squeeze bottles if possible, or have your own separate jars.
  5. If possible buy separate appliances (such as a toaster and bread machine, also a toaster oven is a great investment if you are only cooking for yourself). I also have these reusable toaster bags that come in handy if we are at someone elses house.

Grains,Seeds,Legumes,and Starches we CAN eat instead of wheat

Alot of times i find myself focusing on what I cannot eat oppose to what I can. There are alot of other grains and substitutes out there if you are willing to experiment and try new things.
  • Beans (I have been eating alot of different kinds lately and experimenting. Great source of protein!)
  • All Legumes
  • Flax (Very healthy and has lots of fiber)
  • Corn
  • Potatoes (I love sweet potatoes especially)
  • Rice (There are many different kinds of rice, I love brown rice and it is very good for you. You can even buy the instant kind. i have been eating some great bean and rice burgers. Also you can use rice flour for alot of things. I make these really simple rice tortillas.)
  • Sorghum
  • Tapioca
  • Millet
  • Quinoa (Very good and great for you...has alot of protein and it cooks just like rice.)
  • Montina
  • Mesquite
  • Buckwheat ( Yes it is Gluten-Free)
  • Amaranth
  • Arrowroot
  • Teff

Wednesday, September 8, 2010

Team Gluten-Free Walk!

I am walking for Team Gluten-Free, Sept. 12 9:00a.m. Hawk Hollow in the Working Wonder Women's Race/Walk for Sparrow Foundation. However I am collecting funds for Team Gluten Free so that kids and teens like me may receive camp grants again.I was so blessed to get a full scholarship to Celiac camp this summer. It was so awesome! Below is a web page you may make donations. All monies will go to the Celiac Disease Foundation!

Every small amount adds up!

Friday, September 3, 2010

Traveling to New York State for Labor Day Weekend!

 We are currently in New York State for Labor day weekend to visit my Aunt and Uncle. It is very exciting to go see my family as I haven't seen them in awhile! But with having Celiac Disease and other allergies it can be hard to plan everything out, and i bit stressful. I had to bring all my own food and all my own plates,bowls,and utensils because i am so sensitive, and have to eat alot of specialty food. So i was a bit stressed the last few days planning what i was going to bring, and making sure i pack everything. I went out to my local health foods store (Foods For Living) to pick up a few things. It is also stressful going to visit the family because they didn't really know about my diseases or dietary issues, so we had to go through explaining it to them. Least they want to learn about it, and are curious but it gets old sometimes always trying to explain it to people. Fingers crossed I will not get sick this trip;)

Thursday, September 2, 2010

Pups In A Blanket

  This is a recipe i made a little while ago using tofu pups. It is just like pigs in a blanket but with tofu dogs. I make it with Chebe mixes because they are allergen free. It is very easy to make, and then freeze for an easy meal:)

1 package Tofu pups
1 package Chebe mix of choice...i have used the All Purpose and  the Garlic-Onion, but it also works with the original bread mix,pizza,or Foccacia.

 1) Preheat the oven to 350 degrees.
 2)Prepare dough mix as it says on package. I cannot have eggs so here is a link on how to use the mixes without eggs...

 3)Mix well with hands for 5 min. or until very smooth and well blended. (Add a little water if too dry, add Chebe mix or food starch if too sticky.) Separate dough into 6 pieces, roll and flatten them.

4) Place a tofu pup on each piece of dough and roll them up. Place on non-greased baking sheet and bake for 15-20 minutes or until lightly golden brown.

They don't look perfect but I think they are good:)

Gluten Free Vendor Fair- Lansing Michigan

Hosted by Michigan Capital Celiac and DH Group
        Date:  September 25 10:00 a.m. -2:00 p.m.

Some pics from last years fair!

Location: South Church of the Nazarene
                 401 W Holmes Rd Lansing
Contact: phone  517-349-0294

Wednesday, September 1, 2010

Spaghetti Squash "un pasta"

On top of my spaghetti squash "pasta" I put some pasta sauce,mushrooms,and Garbanzo beans.

Baked Spaghetti Squash "un pasta"

Prep: 5 min, Cook: 40 min.

• 1    2- lbs. spaghetti squash, halved lengthwise with the seeds scooped out

Preheat oven to 350°F. Place squash, cut side down, in a baking dish. Add 1/2 inch of water. Bake 40-45 minutes, or until squash is tender. Remove squash from water and cool. Remove the spaghetti-like strands by scraping squash with a fork. Microwave Directions: Place squash, cut side down, in a baking dish and add 1/4 cup water. Cover the dish with heavy-duty plastic wrap and make vent holes. Microwave at HIGH 15 minutes, or about 5 minutes per 1 lb., until squash is tender.

Top with whatever toppings you desire. I like to top it with pasta sauce like spaghetti.

Van's natural foods waffles and French toast sticks

  I have found a great brand of frozen waffles. They also have french toast sticks. They have six varieties of the GF waffles and then Cinnamon french toast sticks. I have tried the blueberry waffles, and the Apple Cinnamon. Along with being Gluten free...they are also egg and dairy free, which i was surprised especially with the french toast sticks. Being a kid it is nice to be able to stick the waffles in the toaster,top with fruit,and have a yummy breakfast. The best way to warm them up is to toast them in the toaster or toaster oven. I sometimes bring them if I am going somewhere and bring a Toast-It bag so i don't get cross-contaminated. I highly recommend getting some of these bags. You can order them online or at some health food stores. Hereis the link to their website:
The blueberry kind is my favorite.

These are the Cinnamon french just toast them and pull them apart. They are thinner than regular french toast but very tasty:)

Tuesday, August 31, 2010

GF Baked Falafel

  I have recently discovered the wonders of middle eastern food! I love Hummus,stuffed cabbage rolls,and falafel. We have a really great local middle eastern restaurant...but i wanted to make my own Falafel at home. It turned out really good...and was relatively simple to make! This Falafel is baked instead of fried, and made to be Gluten Free.

Makes 24-25 inch and a half falafel balls


3 cups dried garbanzo beans, soaked at least overnight but up to 12 hours

OR 2 – 15 oz. cans of garbanzo beans (I go with the canned)

2-3 cloves of garlic

1/2 sweet onion (about 3/4 cup), roughly chopped

1/2 cup chopped parsley

3 Tablespoons GF rice flour or quinoa flakes

1 teaspoon baking soda

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1 1/2 Tablespoons lemon juice

1/2 teaspoon cayenne pepper

salt/black pepper to taste

+ water IF necessary to even out the texture (like 1/4 – 1/3 cup)


1.Dump all ingredients into your food processor and grind well. You want to create an even texture of the chickpeas.

2.Preheat your oven to 350F.

3.Roll in to balls and place on a piece of parchment or a silicone baking mat.

4.Bake for 15- 18 minutes or until golden on the outside and crispy.

5. Serve with some Tahini or make your own GF pita bread...I haven't gotten to tackle that yet:)