Archive for the ‘Celiac disease’ Category

 

Teri Gruss, MS

Leftover Corned Beef? Make a Gluten-Free Reuben!

March 22nd, 2013 by Teri Gruss, MS


Gluten-free Reubens are my favorite way to leftover St. Patrick's Day corned beef.reubensandwichistock

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We are in Week 3 of the March Madness Kitchen Desserts giveaway with Bob's Red Mill (CLICK HERE, and scroll to bottom for more details), and my kitchen has had its floors full of gluten free flour and sugar, just because of you (I'm smiling when I say that).

gluten free dairy free soy free egg free snickerdoodle cookies sweetnsavorylifeYou know -

I use to say that going vegan was the toughest thing in the world. And I do not try to deny it, baking without eggs can be - and is - (more…)

Laura Hanley

Gluten-Free Oz

March 18th, 2013 by Laura Hanley

As you may know, Oz the Great and Powerful has made a cinematic comeback with the help of the dashing James Franco. In the strangest of ways, this movie’s plot relates directly to the gluten-free diet. This version of the classic Wizard of Oz does not include Dorothy or Toto, but it does include three types of witches and one great man that will learn how to defeat the evil that exists. Meet the characters of Oz the Great and Powerful:OZ: THE GREAT AND POWERFUL

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Amy Fothergill

Gluten-free Dairy-free Blueberry Muffin Recipe

March 14th, 2013 by Amy Fothergill

Whether you make your own gluten-free flour mix or buy one like Auntie’s Flour Blend, it’s easy to make really tasty muffins. You just need a fool-proof recipe!

I’ve been making these muffins for about 5 years. When my daughter was first diagnosed with a gluten and dairy sensitivity, I put my best foot forward and figured out the perfect combination of ingredients to create a moist and flavorful end product. There are a few rules, though, that are important to follow. Here are my suggestions:blueberry_muffins

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Peanut Butter & Jelly Quesadilla Wrap Up!

March 13th, 2013 by Candice Rose Clifford

By the title of this post, I am sure many of you are probably wondering what I have in store for you today, but trust me, it’s a good little invention on my part!

PB-J-Quesdilla-Wrap-up--1024x682

Lately I am trying to limit my consumption of gluten-free bread products; not with the intention to lose weight, but rather I have realized that I feel better when I keep it to a limit. However, being someone who is always at the gym I need carbs in my diet to reenergize.

The other day I really want a PB & J sandwich. My only problem was I didn’t (more…)

Bella McKenzie

Vegan and Gluten Free “Chocolate” Glazed Donuts

March 12th, 2013 by Bella McKenzie

Let me introduce you to my favorite - and the most popular of my donuts...The Vegan and Gluten Free Chocolatey Glazed Donuts.  No compromise in flavor here!  These are just like the classic favorite, except with a subtle coconut flavor in the amazingly simple and sweet chocolatey glaze, that does not require corn syrup (so its corn free!!).  These donuts are moist, and sincerely decadent.  You will for sure want to eat a second and third - easily.  Just picture yourself in your favorite coffee shop (Starbucks maybe???), served up one of these warm, chocolatey beauties.  I know, I know...

SweetnSavoryLife chocolate glazed donut vegan and glutenfree 431341
Laura Hanley

Gluten-Free Pesto Fettuccine with Chicken

March 11th, 2013 by Laura Hanley

Since I received the world’s greatest fettuccine noodles in the mail (thank you Cappello’s Gluten-Free), I was determined to make nothing but the classiest sauce to go with them. But, the problem is…I’m not a classy cook. I’m a “that’s too many steps, I’ll probably mess something up” type of cook, which is why this recipe for Pesto Cream Sauce screamed, “I’M YOUR PERFECT MATCH!” during the search my mother and I conducted.FettucineServing-300x300

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When my husband and I lived in California, there was a place that we really loved to dine at named Dharma's.

Yes, it lived up to the name...

Cooky owner, rockstar looking workers, New Age decor...

Yet it was a wonderful place to eat out at. In fact, if you were in my town, it was an absolute must - everyone knew that.

This restaurant, beautifully was full of all sorts of healthy, organic, vegan, and gluten free clean eats. It was known for its colossal sized breakfast, lunch, and dinner options to try that crossed all cultural bounds - Indian cuisine, Asian, Mexican, Italian, American - you name it.

That was indeed our default go-to restaurant.Screen shot 2013-02-10 at 4.09.02 PM

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Amy Fothergill

Curried Cauliflower with Peas Recipe

March 8th, 2013 by Amy Fothergill

A big thank you to Aida Mollenkamp (see my interview with her here) for this recipe from her recent book "Keys to the Kitchen." I have made this twice, both times with much success. The children (now almost 9 and 7) loved it as well. I put my family chef spin on it so it's not quite as spicy. I hope you'll try it, even if you think your kids are picky eaters. It's worth a shot!currycaulidish

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Tips for Cooking On Your Own (A College Girl’s Perspective)

March 7th, 2013 by Candice Rose Clifford

gluten free shoppingToday I am going to share with you some tips for cooking for yourself, that I have turned into habits. These tips are helpful for anyone, but are particularly useful for those gluten-free college/ graduate students that are just starting to cook for themselves. Hope this helps.

  • Take advantage of your smart phone: I love to use my iPhone notes to make weekly meal plans and grocery shopping lists. This keeps me organized, on budget, and helps me during those particular busy (more…)