Ahhh, ice cream. Even better: salty and sweet ice cream. The combination of salty and sweet is one of my favorites. I love taking a bite and not knowing exactly what it will taste like.
Also, in case you were wondering, I use this Kitchenaid ice cream attachment
for my stand mixer. It works great – during the summer, I keep the bowl frozen in the freezer so that any time I’m in the mood for ice cream, I can grab it and make a refreshingly cool treat immediately.
I finally ate the last of this last night, and I’m really sad that it’s gone. It was the perfect ending to the last weeks’ worth of dinners.
I guess I’ll just have to make some more.
I am a firm believer that ice cream is appropriate at any time of year, even when it’s -20′ outside (although it never gets quite that cold here in the Pacific Northwest), but it is especially precious and fulfilling when the sun is blaring and you’ve been playing outside all day.
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Category: Desserts
Tags: Dairy free, Desserts, Gluten free, Ice cream, Recipes, Vegan
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June 25th, 2014 by John Libonati
Please help us determine whether a Wellness Program is needed by reading our description below and completing the three question survey at the end. Thank you!
Gluten Free Works Wellness Program
Our wellness products and services would help you lead a healthy, energized, more productive life!
The Gluten Free Works Optimal Wellness Program would have two main parts:
Wellness Coaching by Mayo Clinic Trained Professionals
Health and Wellness Website Offering Health Assessments and Wellness Resources
The STRENGTH of our program would begin with the knowledge and expertise of our Mayo Clinic trained wellness coaches whose roles are to engage, assess, clarify, educate, and serve. At the core of our service is
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Category: Survey
Tags: Surveys, Wellness Programs
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June 19th, 2014 by Amy Fothergill
On nights when I know there won’t be a lot of time to cook, I use this recipe/technique. It’s one of my favorite recipes from my book, The Warm Kitchen.
What I love about it is that I can change the flavor profile of the chicken based on what herbs and spices I use. If I’m in the mood for a particular flavor or just want to use up something else, the dish can easily be transformed. I used to just call this sautéed chicken then realized one of its benefits is how quick it comes together. Yes, I timed it…7 minutes!
The chicken has to be either flattened or cut in half in order for it to cook properly in 7 minutes; otherwise, it might take about 12-15 minutes total. Adding some liquid like lemon juice or broth at the end helps to finish the cooking as well.
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Category: Uncategorized
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June 17th, 2014 by Jenny Manseau
Mongolian Beef
Ingredients:
2 teaspoons vegetable oil
1 teaspoon ginger, minced
1 tablespoon garlic, choped
1/2 cup Gluten Free soy sauce
1/2 cup water
3/4 cup dark brown sugar
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Category: Entrees, GFCF Recipes, Recipes
Tags: Chinese, Dinner, Entrees, GFCF Recipes, Mongolian beef, PF Changs, Recipes
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June 10th, 2014 by Jennifer Harris
Time to fire up the grill and start barbecuing because summer is here. It seems not a day goes by when the aroma of grilled meat doesn’t fill the air. If you are cooking for someone who is gluten intolerant, just a few simple steps will ensure a safe and tasty meal. Eating a burger with a knife and fork works in a pinch, but it just isn’t the same experience, or very filling.
I love attending barbecues, but there are a number of sources of gluten that needs to be considered, such as: condiments, toasting buns on the grill surface, seasonings, marinades, and utensils. I like to come prepared with my own gluten-free bun. I don’t expect the host to provide a gluten-free bun because a) how would they know what to get, b) what if the gluten-free bun contains additional allergens I avoid, and c) I don’t want the host to fuss over me, or exclude me because they don’t think they can feed me safely.
Here are some great tips for successful gluten-free grilling whether you are the host, or the attendee:
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Category: BBQs, Eating Out
Tags: Eating out, Gluten free, Grilling, jennifer harris, Summer
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June 4th, 2014 by Teri Gruss, MS
2011 © Teri Lee Gruss
Gluten-free pancakes with blueberries feature one of nature’s richest sources of antioxidants, blueberries, a healthy and delicious way to start your gluten-free day.
Hope you like it!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 to 8 panckaes
Ingredients:
- 1 1/4 cups gluten-free all purpose flour blend NOTE: I used 1 cup plus 2 tablespoons Gluten-Free Pantry All Purpose Flour Mix – a blend of white rice flour, potato starch, tapioca starch and guar gum) PLUS 2 tablespoons sweet rice flour. If you use a gluten-free all purpose flour blend with added xanthan gum or guar gum don’t add more gum to this recipe. If you are using a GF flour blend without added gum, add 1/4 teaspoon of xanthan gum to this recipe.
- 2 tablespoons organic cane sugar
- 1 teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons light olive oil OR your favorite neutral vegetable oil
- 1 1/4 cup buttermilk OR your favorite dairy-free substitute
- 1 cup fresh blueberries (If using frozen blueberries, thaw first)
- PLUS, extra vegetable oil for frying pancakes
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Category: Breakfast, Recipes
Tags: Blueberry, Breakfast, Pancakes, Recipes, Teri Gruss
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June 3rd, 2014 by John Libonati
This just in from Frito Lay. The company accidentally printed Gluten Free certification logos on a certain number gluten-containing Oven Baked Lay’s BBQ crisps.
From the Frito Lay website:
IMPORTANT NOTE
On Monday, June 2, 2014 Frito-Lay initiated the voluntary recall of select 1 1/8 oz. packages of Oven Baked Lay’s BBQ. The product is being recalled because its package face is incorrectly labeled with the Frito-Lay gluten-free (GF) logo, while the ingredient panel and disclosures on the back of the packaging correctly indicate that the product contains wheat and barley. As a result, there could be confusion whether this product is gluten free. This was an isolated incident and we are putting parameters in place to prevent this from occurring again.
The affected product was sold to our foodservice and vending customers, as well as club retailers as one of the products included in the Baked! & Popped Mix 30 ct. Variety Pack Tray and Baked! Mix 30 ct. Variety Pack Cube. We have notified the FDA, as well as all of our relevant customers and partners, and we are working quickly to retrieve the product.
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Category: Product Recalls
Tags: Frito Lay, Recalls, Snacks
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May 27th, 2014 by John Libonati
Living Without Magazine is America’s number one magazine for people with allergies and food sensitivities. It is a “go to” resource for many people living a gluten-free lifestyle.
After 16 years, the publishers of Living Without have given the publication a brand new name and a “spruced up” look. When first published in 1998, the information available to those with celiac disease and
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Category: Publications
Tags: Allergy free, Gluten free, Gluten Free & More, Living Without, Magazines, Publications
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May 13th, 2014 by Leanne Vogel
Category: Baked Goods, Gluten Free Casein Free Diet, Recipes, Snacks
Tags: chips, Dairy free, Flax, Gluten free, paleo, Recipes, Snacks, tortilla chips, Tortillas, Vegan
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April 30th, 2014 by Jennifer Harris
On April 14, Chick-fil-A introduced new and improved grilled chicken breast and nuggets to its lineup. This new grilled chicken is infused with a smoky taste by marinating it in a blend of sea salt, lemon, garlic, and savory herbs. According to the company, this technique creates a tender, juicy filet with just the right amount of smoky flavor.
According to the company, they spent seven years and more than $50 million to reinvent its grilled chicken recipe. The largest portion of the investment came as the company worked with Garland Grills to create a proprietary grill. This new grill sears the chicken on cast-iron grates like it was cooked on a backyard grill, only faster.
“We started with a mission to create a best-in-class grilled sandwich, and after testing 1,200-plus recipes, we landed on a taste so remarkable that we decided to extend the flavor into a full grilled line,” said David Farmer, Chick-fil-A’s vice president of product strategy and development. “Our previous grilled entrees were good, but not remarkable. We wanted a grilled chicken recipe that is just as ‘craveable’ as our original Chick-fil-A® Chicken Sandwich.”
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Category: Restaurants
Tags: chain restaurants, Chick Fil A, chicken nuggets, Dinner, Fast food, Gluten free, Lunch, Restaurants
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