March 4th, 2013 by Bella McKenzie
I once was in a shopping mall in California (Sears, I believe), and read a screen t-shirt that was soooo hilarious to me that I took a picture of it. It said (and I quote), “Muffins are just ugly cupcakes”. It had a picture of this beautifully conceited cupcake staring down its low-esteemed muffin companion.
I know – pretty mean – but I had to laugh!
Now of course, I view it as “Cupcakes are just pretty muffins with hats on”, but that is neither here nor there.
January 17th, 2013 by Jennifer Harris
Earth Balance, one of my favorite companies when it comes to butter replacement, has just announced their expansion into the snack category with the creation of four grab-and-go snacks: Vegan Buttery Flavor Popcorn, Vegan Aged White Cheddar Flavor Popcorn, Vegan Aged White Cheddar Flavor Puffs and P.B. Popps, a sweet and salty popcorn treat.
Enter to win them by visiting their blog and answering the question ‘what are your favorite straight-out-of-the-bag snacks’ and be the first to try their new offerings. Each comment counts as one entry, and you can enter as many times as you like from now until Sunday, January 20.
According to the company, the four new Earth Balance® snack items will launch (more…)
September 21st, 2012 by Natalie Pronio
Actress Fran Drescher has become the most recent celebrity to start a gluten-free diet – and she’s feeling great.
Fran Drescher goes gluten free
After multiple visits to multiple doctors, Drescher was fed up with the prescription fixes she was being given and (more…)
August 23rd, 2012 by Amy Fothergill
Gluten-free, Dairy-free, Egg-free and Delicious! Photo: Amy Fothergill
Yes, I hit the trifecta on this recipe. I was able to successfully make a pancake without gluten, dairy (in essence, casein) and eggs! It is a vegan, gluten-free pancake.
I have been cooking gluten-free for 5 years. That I have figured out. I like to use my own blend (see the recipe for the link) in place of flour. I have found, through trial and error, that the pancake is better with some xanthan gum. It holds together better.
Substituting the milk is easy. There are many milk substitutes like soy, rice, coconut, hemp, and almond. If you use something sweetened, cut back on the sugar in the recipe. Instead of butter, you can use (more…)
July 16th, 2012 by Leanne Vogel
Did you have a good weekend?
Kevin and I had initially planned to go to Calaway Park, but it ended up raining all weekend so we decided to stay home and organize the house! Sounds much better than going to a theme park, right? *rolls eyes*
It’s amazing how much stuff a person can accumulate over the years, isn’t it? I was surprised to learn that we have 11 boxes of Christmas things – lights, decorations, stockings, etc. That’s more than we have boxes of books, or clothes! There’s something wrong with this picture, no?
Come Sunday afternoon, we had made two trips to the goodwill center, organized the basement, our offices and the garage, and were absolutely drop-dead starving! Kevin kept himself busy sorting through a box of old photos while I prepared a big salad for the two of us. We met in the living room just off the kitchen, sat on the floor with the dogs, and (more…)
April 16th, 2012 by Leanne Vogel
Oh have I got a treat for you today!
I’ve held on to this recipe for months and am wondering why the heck I waited this long to make it. I guess there just isn’t enough time in the day to try each and every single recipe I have pinned, tweeted and Facebooked.
But there will always be enough time for brownies, always. Even if they are months in the (more…)
February 17th, 2012 by Heather
Imagine my excitement when I read that this month’s Daring Cooks’ Challenge had a Mexican theme! You know that I have a love affair with all things cullinarily Mexican. Maranda of Jolts & Jollies was our January 2012 Daring Cooks’ hostess with the mostest! Maranda challenged us to make traditional Mexican Tamales as our first challenge of the year!
I found it interesting that our local Whole Foods, which tends to carry produce from around the world, much of which I’ve never even heard of, did not carry dried corn husks. Before freaking out and making a trip to the city to check the International Market, I thought about the ethnic diversity of the people in my town. I teach at an elementary school where 27% of our students are hispanic. Surely, these families do not shop at Whole Foods to get ingredients for their ethnic dishes. Where do they go? (more…)
June 27th, 2011 by Cheryl Harris, MPH, RD, LD
Photo: Whole Foods, http://wholefoods.com
It can be challenging enough on gluten-free diet, but what if you eat a vegetarian or vegan diet?
It’s well established that there are health benefits to reducing the amount of meat in the diets of most Americans, and the lifestyle has appeal for some people based on ethical and/or environmental reasons. Fortunately, with extra planning, a well-rounded and delicious gluten-free vegetarian diet is possible.
The good news is that many vegetarian staples, like beans, lentils, tofu, dairy, nuts, seeds and eggs are already naturally gluten-free. And some of the best sources of vegetarian and vegan protein are gluten-free pseudo-grains, such as quinoa, buckwheat and amaranth. Also, grains, such as millet, teff and sorghum are very nutritious. In addition to protein and fiber, they all have other vital nutrients, like (more…)
March 23rd, 2011 by Jill Hanner
Bruschetta is a fantastic appetizer and or snack. But for those who can not have gluten, a wonderful healthy substitution is to use a cucumber as the base! Here is my video to show you how to make a delicious cucumber-based bruschetta.
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