Quinoa is the perfect gluten-free grain. Full of protein and fiber, this delicious ancient grain serves as the ideal base for winter stuffings and salads. Here is a recipe that was modified from the More Than Gourmet website. More Than Gourmet has a line of amazing demi-glaces that can be used to make stocks and sauces. Thier entire line is gluten-free,except for the wine sauces and the veal demi-glaces.
When Jovial Foods, Inc. offered us samples of their brand new gluten-free pasta they claimed had the taste and texture of authentic pasta, we looked forward to the opportunity to judge for ourselves.
We were pleasantly surprised. This is an excellent pasta, virtually indistinguishable from regular pasta in flavor, color, shape and consistency.
The Pasta
We received five different varieties: Spaghetti, Penne Rigate, Fusilli, Capellini and Caserecce.
December 28th, 2010 by Nadine Grzeskowiak, RN, CEN
I have thought for a long time about this very question. Who would suggest such a thing?
I would. The main reason I would dare to make such a statement is because we have been so negligent in recognizing and treating people with celiac disease. Not a day goes by that I don’t hear about or speak to someone directly who has suffered needlessly for years. The other main point I want to make is that NONE of the currently available testing is 100%.
The blood tests and endoscopic biopsies are great tools if they are positive. If they are negative, I have heard of too many people tell me ‘I don’t have celiac disease, my blood test/biopsy was negative’. This is a major cause for concern to me. Both of these tests do not confirm you don’t have, or will never develop celiac disease. First, neither test is 100% reliable. Second, both tests are simply a snapshot (more…)
Most people who read my articles know this Examiner is a big fan of the gluten-free product line currently available from Kinnikinnick Foods. Kinnikinnick was the first company this Examiner found that made a retail line of gluten-free doughnuts, but this year Glutino got into the gluten-free doughnut making game and we felt it necessary to compare the brands and choose a winner. (more…)
1. Validate your emotional experience. Don’t tell youself that you shouldn’t feel the way you do or that how you feel is stupid. Talking negatively to yourself will only increase your anxiety because negative self talk is not effective in changing emotions. Say to yourself, “It’s okay that I’m nervous. It makes sense. Despite that, I can do this!” Approaching, not avoiding is what helps us deal with intense negative emotions. It helps us learn that despite their presence, they are (more…)
So many boxes, so little time... [taliesin/Morguefile
For this week’s gluten free soapbox we go back to the forums. Those online “support groups” that are supposed to be a place of sharing, healing and camaraderie. People log on to the gluten free forums to talk about their troubles and make friends who are struggling with the same issues they are. That is why I am so disturbed today.
Something I’ve noticed happening every so often (not constantly, but too much) is the sarcasm and derision thrown at (more…)
I sampled some of UConn’s gluten-free food the other day with Dennis Pierce, UConn’s director of dining services, and Robert Landolphi, manager of (more…)
Do you ever put certain foods together that other people would cringe at? I used to have all kind of interesting combos when I was a kid: my Grandmas meat loaf, mashed potatoes, gravy & peas all mixed up and chili and mashed potatoes topped with cheese are just a couple that stand out in my head. My sister still eats one of her childhood favorite combinations – Doritos and applesauce. I don’t think I have ever tried that, or not that I recall. I may have blocked it out. LOL! Anyway, I don’t judge, as to each his own.
The other day I was craving a tuna melt. I meandered into the kitchen and started to pull out the ingredients to create my meal and realized I had no base for the melt. I had run out of my Food for Life English Muffins and Trader Joe’s French Rolls. Clearly I was slacking in the gluten-free grocery department or eating too many carbs – maybe a little of both. I began to brainstorm about what I could use for the base. Did I want to bake? Not really. I just wanted to eat. I spotted my corn tortillas in the refrigerator and a light bulb went on – tuna melt tostadas! This turned out so good that I may be using this as a new standby in my lunch line up!
This turned out even better than I thought it would! I would absolutely (more…)
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