Valentine’s day is approaching! Instead of spending hours searching for allergy-friendly Valentine’s candy for your loved ones, consider offering safer sweets with Lucy’s cookies.
January 31st, 2012 by Teri Gruss, MS
A good gluten free lasagna recipe can be challenging for gluten free cooks because several of the usual ingredients may contain gluten. Italian sausage, processed marinara or tomato sauce and packaged seasonings may contain gluten as an additive. And of course, the majority of lasagna noodle products are made from wheat flour.This recipe is an adaptation of a Tyler Florence recipe called “Drop-Dead Lasagna” featured in his book Tyler Florence’s Real Kitchen. Serve this rich, herb-laden gluten free version of lasagna to anyone, anytime, anywhere and comments will include “This is the best lasagna I have ever had!”
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour, 45 minutes (more…)
January 27th, 2012 by Jennifer Harris
In light of the recent article by Huffington Post entitled “Famous and Gluten Free?” it seems like the perfect time to update my article on celebrities who have been diagnosed with Celiac Disease to include those who are also gluten sensitive, wheat intolerant, or those who choose to eat gluten-free foods.
The term gluten free is being used in the media quite often. Sometimes it is use appropriately and other times the gluten-free diet is touted as a ‘fad diet’, ‘weight-loss diet’, ‘dangerous diet’, etc. Jeopardy recently used gluten free foods as a category.
It is also apparent that TV shows want to get in on the action and openly ‘mock’ the disease and perpetuate the ‘fad diet’ aspect. Gossip Girl, 2 Broke Girls, and Man Up are the recent offenders and it seems (more…)
January 26th, 2012 by Darla
There are many reasons people who wish to lead a healthier lifestyle chose to avoid gluten in their diets. Those with gluten allergies and intolerances, however, don’t have a choice. For them, consuming undetected gluten poses a real health risk. The trouble is that traces of gluten can be found in foods that don’t naturally contain it, due to cross-contamination, cooking methods, food additives, etc. This is especially true when it comes to restaurant and commercially processed food.
January 23rd, 2012 by Christie Bessinger
Well, it’s that time of year yet again…we’ve all made our new year’s resolutions…and more than likely, we’d all like to shed a few pounds :0)
In my 2011 weight loss post, I talked about 5 important factors for weight loss success:
1) Eating more lean, healthy protein
2) Chowing down on veggies
3) Cutting back on sugar
4) Avoiding processed foods
5) …and exercising!
Hopefully all of us are doing our best at these things… if we do, the weight should come off pretty easily without having to really “diet.” I’d just like to add a few more things that have helped me, and hope they can help you too :-) (more…)
January 21st, 2012 by Teri Gruss, MS
A bisque is a rich, creamy soup made with one or more types of seafood, cream or milk and bisque is often thickened with flour. Our version of easy gluten-free lobster bisque is thickened with sweet rice flour which gives this lovely savory soup silky rich body.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
January 20th, 2012 by Claire Harrison
On a recent visit to a museum, my husband and I stopped at its cafeteria for a snack. The choices were cookies and cupcakes, pretzels and potato chips, and assorted drinks. Clearly, the cafeteria didn’t cater to those of us who are gluten-sensitive, lactose-intolerant, and/or weight watchers.
Much against my will, I bought the only snack I could tolerate although it meant throwing my diet out the window: potato chips. And much against my dislike of being labeled a complainer, I decided to speak up. “Would you consider carrying gluten-free products?” I asked. “I can’t eat most of what (more…)
January 19th, 2012 by Randi Markowitz
This is a quote that a lot of people are hearing these days. What happens after your doctor says these words? Here is a synopsis of my journey; if any of this sounds familiar, give it some serious thought…there may be a very simple answer.
I first heard these words while I was barely concious, in a bed at Methodist Hospital in Houston. I had become so weak and debilitated by my undiagnosed and untreated celiac disease that my life was in danger. The symptoms over twenty years included gastrointestinal problems, fibromyalgia, irritability, bone pain and more. The good news was that I finally found out what was wrong with me; the better news was finding out that the disease is completely manageable through dietary changes alone.–no medications, no surgeries, none of that stuff. Just don’t eat grains that contain the gluten protein, mainly wheat, barley and rye. That sounded really good to me.
Not so fast. While still in the hospital, I was really still very sick, and not really able to process the information. After a couple of days (in which I was already improving), it dawned on me that (more…)
January 18th, 2012 by Jennifer Harris
A couple of my Twitter friends let me know that on Friday the 13th Jeopardy used Gluten-Free Foods as a category. Has gluten free made the big time finally by landing on America’s Favorite Quiz Show? Based on the comments regarding the category I think not.
After doing a little research I learned that it was the last category chosen by the contestants and that the answers to the questions were brand specific. Most of the answers were companies whose product can be bought on any grocery store shelf, such as Yoplait Yogurt, Spam, V-8, and Coke Zero to name some.
It is truly disappointing that the researchers who work for Jeopardy didn’t do a little more research into the exponentially expanding gluten-free products market. If they had they would have discovered that some companies don’t use safe manufacturing practices, but still label their products (more…)
January 17th, 2012 by Claire Harrison
Bean bakes are the best thing to come my way, foodwise, since I learned that I was not only lactose intolerant and needed to diet but also gluten-sensitive. Seriously.
I’ve now made three versions:
The taste of each isn’t like anything I’ve had before, but is delicious and (more…)