Archive for September, 2011

 

Amy Fothergill

What is “Healthy” Food to You?

September 6th, 2011 by Amy Fothergill


Gluten free produceIn the past few weeks, I've had the chance to ponder the question "What is healthy food?" It seems that many of us have very different perceptions. Maybe that's what stands in our way some times, we think healthy food and healthy eating is not obtainable.

It would be so much easier if my brain did not crave things like salty chips or sweet cookies but the reality is, it does. Maybe it's a combination of many years of being bombarded with advertising to make me think I want it or maybe it's as simple as it satisfies something in my head. I didn't take enough psychology in college to answer that. I do know if it's around me (like it is now as I write; you wouldn't believe what is at the end of the table at my sister's house) I'm less likely to eat well.

In my older years, I have realized that if I allow myself a little rather than denying myself entirely, I can balance the cravings with (more…)


California Pizza Kitchen Pulls Gluten-free Pizza Crusts

September 2nd, 2011 by Kimberly Bouldin

Kim Bouldin Gluten Free Works

gluten free california pizza kitchenEarlier this summer California Pizza Kitchen debuted gluten-free pizza on their menu. I was giddy. I loved CPK pre-gluten-free and couldn’t wait to go back and try their new pizza. Well,we did,and it was great,but our spirits were quickly dampened by the news that there could be major cross contamination issues going on in the kitchen.

I decided to go back and investigate to see what was going on and whether what I had heard about their procedures was indeed true. I was saddened by what I found out. While it had appeared that CPK went to great lengths to add the gluten-free pizza to their menu,they didn’t consider some of the most important issues. Cross contamination is real and can be very serious. Sure,some of those with Celiac Disease don’t react right away (or even at all),but some do and it isn’t pretty. This doesn’t even take into consideration those (more…)

John Libonati Gluten Free Works

 

Kitchen Table Bakers Parmesan Crisps Gluten Free

Nine Varieties of Kitchen Table Bakers' Parmesan Crisps

Many snacks are labeled “cheese,” but only Kitchen Table Bakers’ Parmesan Cheese Crisps can rightfully claim this title. They are, after all, made from 100% parmesan cheese.

 

That’s right. While other companies use a bit of cheese to flavor their products, Kitchen Table Bakers delivers the tastiest cheese as the whole part for you to savor.

We tested all nine product flavors: Aged Parmesan, Rosemary, Jalapeno, Basil Pesto, Sesame, Flaxseed, Italian Herb, Everything, and Garlic. We also tried the Aged Parmesan mini crisps.

Our take – Kitchen Table Bakers’ Parmesan Crisps are a unique gourmet indulgence and totally satisfying.

 

About the Cheese Crisps:

We first met Barry Novick, the president of Kitchen Table Bakers, at a Celiac Disease event being held at Columbia University in 2005. He had recently started his business. As attendees raved about the taste of his cheese crisps, he proudly described how his products were made from the best all natural parmesan cheese and were 100% gluten-free. Like many in the gluten-free industry, Barry became involved to improve his own health. This makes him just as passionate about the safety of his products as he is about the flavor.

Kitchen Table Bakers’ Gourmet Parmesan Crisps are:

  • Made from 100% aged parmesan cheese.
  • Low in carbohydrates, less than 1 gram per serving.
  • All natural – no preservatives.
  • Sugar-free, gluten-free, wheat-free.
  • Low in calories (70-80 calories per serving).
  • Contain no (more…)