Can a bowl of cereal change your Gluten Free life? Yes it can!!! with Chex

My daughter called me over to the T.V. today, "Mom, you have to see this commercial, it's Gluten Free" Click on the link below to see the wonderful commercial for Chex Cereal.
http://www.youtube.com/watch?v=D_BwF0R2S7g

 

Why Gluten Free?

The need for gluten free food:"Families are looking for wholesome, nutritious solutions that are gluten free and convenient but still taste great." says Keri Glassman, registered dietitian and author. "Gluten free foods can fit into a busy lifestyle without making mealtime sacrifices. Chex® cereal is one of my top picks, and I recommend it as a good breakfast choice to many of my clients with gluten restrictions."

Source: http://www.chex.com

One of our favorite recipes is puppy food or as Chex calls it, Muddy Buddies.

 

 

9	cups Rice Chex®, Corn Chex® or Chocolate Chex® cereal (or combination)
1	cup semisweet chocolate chips
1/2	cup peanut butter
1/4	cup butter or margarine
1	teaspoon vanilla
1 1/2	cups powdered sugar

Cooking Gluten Free?

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Substitution

Peanut butter and chocolate are a favorite flavor combo, but peanut butter lovers can substitute peanut butter chips for the chocolate chips to intensify that flavor.

1.	Into large bowl, measure cereal; set aside.
2.	In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.	Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

1 Serving: Calories 210 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 5mg; Sodium 170mg; Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 16g); Protein 3g % Daily Value*: Vitamin A 6%; Vitamin C 6%; Calcium 6%; Iron 25% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils
*% Daily Values are based on a 2,000 calorie diet.

Source: http://www.chex.com

On behalf of my family, I just want to say THANKS Chex!

 

Time For a Gluten Free Visit From Your Grandkids

Gluten Free Information Caregivers Need to Know

 

 

 

 Sending my children away to visit grandma and grandpa can always be bittersweet.  One, I miss them and two, I worry about how they will take responsibility for their Gluten Free diet.  My parents have done a great job learning about Celiac Disease and cross-contamination.  While they have had experience feeding the children for the past 6 years, I always give a little reminder about cross-contamination. I also talk to my girls before their visit about taking responsibility for their eating. I told them it is OK to tell someone you cannot have something and it is OK to tell someone they handled your food wrongly. The girls know how they feel after they have had even the most trace amount of gluten (for them it is the size of a bread crumb).

 

To help family and caregivers understand, I print out documents, have a letter prepared that once again talks about Celiac, Gluten Free, how the kids respond, as well as what Cross-contamination is.  Also,  when new people are taking care of the girls, I host a short training session to demonstrate what I mean by potential cross-contaminates.

 

While I always send food and snacks along on any visit, with knowledge of  what it means to eat Gluten Free, our family and friends have gone out of their way to buy grocery items for the girls. My recommendation is, keep it fresh: meats, vegetables, and fruits.

I am very grateful to all of my family who has taken the time to learn about my daughters' Celiac to help them live a fuller life..... One where they can go visit Grandma and Grandpa......



 

Stay tuned.....Coming soon.....

My Gluten Free Me has a web app and app (under construction) to help you manage you and your family's allergies or Gluten Free Living.  With this innovative product, you will  have the ability to share grocery lists to make visiting others much easier.

Letter templates available at:   http://gum.co/NVLW

Including several versions of a letter to family members and caregivers.

Dear Chef....I Need a Meal that is Gluten Free

Inform your Chef... how to prepare your meal GLUTEN-FREE!

 

Recently, we were given a recommendation for a restaurant. So, we went. When we arrived, we asked the hostess if they had a Gluten Free menu or an allergy menu.  She said that we should just inform our server.  Well, we did. We told the server that our children need to have a Gluten Free meal and asked for options. Her reply was, well just tell me what you want and I will just press the Gluten Free button when I place the order. 

 

As a mom, who has a lot of experience dining out with my Gluten Free children, red flags immediately began to fly!  As I scrutinized the menu for something, anything my children could eat... I found nothing that would be safe for them to eat.  Finally, I settled on a chicken breast for one child and a hamburger (no bun) for the other, with fresh veggies as a side.  I was settled for the moment that I could feed my children at this restaurant. But then the meal came.  The chicken had black marks on it from the grill (which I inferred cross-contamination) and the hamburger came on a bun.

To my dismay neither the chef nor the waitress had any idea what Gluten Free really meant for someone with Celiac Disease. Needless to say, we left the restaurant with two very hungry children.

 

For most, going out for dinner is a pleasure. However, for people who have Celiac Disease this can be a nightmare.  We have had many good Gluten Free dining experiences but what we have learned through it all is that the chef needs to be informed.  Now, whenever we go out for dinner I provide a letter or explaination to the chef. The letter includes what Celiac Disease is, possible meals, and explaination of cross-contamination. 

 

While eating out at restaurants where they understand what Gluten Free is, is ideal, it is not always possible.  The bottom line is INFORM THE CHEF.

 

 Download My Gluten Free Me's letter templates such as Dear Chef.... at

http://gum.co/NVLW

 

A webapp and smartphone app (coming soon) to help you manage your Gluten Free lifestyle.

Friends Understanding Friends with Celiac Disease

You have to eat Gluten Free?..... What is Gluten?

Ever since my children were diagnosed with Celiac Disease I have tried to instill a sense of responsibility that they need to look out for themselves and help educate their friends about their Gluten Free lifestyle.  What we have found is that both Madeleine and Izzy's friends are curious about Celiac Disease, they ask questions, and will go out of their way to make sure that the girls do not eat wheat.  Two friends in particular have become their "look-out" for food products they cannot have.  I think it is very important to communicate what Celiac Disease is to both the parents and friends of children - especially when they are together for regular playdates or outings. 

" Best friends are people who make your problems their problems, just so you don't have to go through them alone."

If you are interested in letter templates that explain what Celiac Disease is to parents of school friends, or parents of playdates/friends visit the following link https://gumroad.com/l/NVLW

I also wanted to share the following post that I came across from Gluten Free Living: http://gluten-freeliving.blogspot.com/2012/08/a-celiacs-wingman.html

A Celiac’s Wingman

My celiac was at a water park in Connecticut with his buddies from camp a couple of weeks ago. As teenagers, they are allowed to go at their own pace on the rides and break for lunch at the concession stand whenever they feel like it.

These concession stands typically offer up the bunless burger and questionable French fry option for a person with a gluten intolerance, but my celiac decided on some sort of fruit and yogurt smoothie for lunch.

He proceeds to tell me about the conversation he had when he got back to the table with all of his friends.

Wingman: “Why didn’t you get the gluten-free cookie?”

Celiac: “What gluten-free cookie?”

Wingman: “The cookies right on the counter, right next to the cash register that say in really huge letters “GLUTEN-FREE.”

Now you have to use your imagination to conjure up the man/boy voices and teenage intonation on this dialogue. But, the short version of the long story, is that my celiac went back up to the concession stand counter to check out the cookies and right where his buddy described was a display of packaged gluten-free cookies.

He was so focused on going through the menu up on the board to figure out what he could and couldn’t eat that he didn’t even see the gluten-free option right under his nose. His friends have known about his dietary restrictions for so long and they understand it to the extent that their 13 year old teenage brains allow and they are actually incredibly helpful to my son.

The moral of the story is that it is never too early to develop your dietary wingmen.

 Written by: Kendall Egan

Gluten Free Kid Created Birthday Cake

Happy Birthday to Izzy!!!!

It is a very special day in our house. Izzy turns 8 years old today (despite the 20 zebra striped candles on the cake).  It is amazing how time goes by.  Last night, we prepared two birthday cakes; one for home and one for the dance party she will be hosting with friends this evening.  Izzy loves to bake so, I let her do all of the preparation and decorating of her Gluten Free vanilla cake. She is so proud of her creations.

Izzy's mantra is cupcakes for breakfast

Ice Cream for lunch.....

Although, she can't live out this mantra as she is on a limited sugar diet....this morning for her birthday we all had cake for breakfast!

If you are looking for a wonderful Gluten Free Vanilla Cake recipe you need to try this one that I came across.  It has to be one of the best Gluten Free cake's we've ever tasted.  The recipe also gives you a dairy free option as well. http://www.kingarthurflour.com/recipes/gluten-free-yellow-cake-recipe

 

Ingredients  

• 1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
• 1 teaspoon xanthan gum
• 2 tablespoons gluten-free King Arthur Cake Enhancer, optional
• 3/4 cup sugar
• 6 tablespoons soft butter
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon gluten-free vanilla extract
• 2 large eggs
• 1/2 cup milk, at room temperature
• *See recipe for this blend below.

• 7 7/8 ounces King Arthur Gluten-Free Multi-Purpose Flour or 6 3/4 ounces brown rice flour blend*
• 1 teaspoon xanthan gum
• 2 tablespoons gluten-free King Arthur Cake Enhancer, optional
• 5 1/4 ounces sugar
• 3 ounces soft butter
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon gluten-free vanilla extract
• 2 large eggs
• 4 ounces milk, at room temperature
• *See recipe for this blend below.

• 223g King Arthur Gluten-Free Multi-Purpose Flour or 6 3/4 ounces brown rice flour blend*
• 1 teaspoon xanthan gum
• 2 tablespoons gluten-free King Arthur Cake Enhancer, optional
• 149g sugar
• 85g soft butter
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon gluten-free vanilla extract
• 2 large eggs
• 113g milk, at room temperature
• *See recipe for this blend below.

Tips from our bakers

• Note: For a dairy-free version of this cake, substitute margarine for the butter, and soy milk, almond milk, or rice milk for the milk called for in the recipe. Results may vary from the original.
• Please note: The photo illustrating this recipe — a double-layer cake — is the result of DOUBLING THE RECIPE. The recipe as written makes a single cake layer.

Directions

Note: This recipe as written makes a single cake layer. To make a double-layer cake, double the recipe.

1) Preheat the oven to 350°F. Lightly grease a 9" round cake pan.

2) Whisk together the flour or flour blend, xanthan gum, and Cake Enhancer.

3) In a separate bowl, use an electric mixer to beat together the sugar, soft butter, salt, baking powder, and vanilla until smooth. Add 1 egg, and beat for a minute or so at high speed, until fluffy.

4) Scrape the bottom and sides of the bowl. Still using the mixer, beat in the other egg; the mixture should become quite fluffy. Scrape the bottom and sides of the bowl again.

5) Continuing to use the mixer, beat in the milk, at low speed, alternately with the dry ingredients, adding about 1/3 of each at a time, and ending with the dry ingredients.

6) Scoop the batter into the prepared pan. Bake the cake for about 25 minutes, about 3 to 4 minutes past the point where the cake springs back when touched lightly in the center, and a cake tester (or toothpick) inserted into the middle comes out clean. The finished cake's internal temperature should be 210°F.

7) Remove from the oven, and cool for 5 to 10 minutes before turning out of the pan to cool on a rack.

Yield: One 9" round cake. Ingredients can be doubled to make a layer cake.



Celiac Kids Letter Templates Just in Time for Back to School

Tired of writing letters to explain what Celiac Disease is or what it means to eat Gluten-Free?

At the beginning of every school year, I would write letters to all of my girl's teachers at school explaining Celiac Disease. I found that since I was not very organized I would loose them in the midst of  the many files on my computer.  This year, with the start of my quest to make life easier for everyone who is gluten free and the project (webapp and iphone app in progress) that I have created called My Gluten Free Me (coming soon!) I have decided to once and for all create letters that can be used in the many situations that I have encountered with my children throughout the school year.

The following link will help to make your life easier! Inform people quicker with pre-written letter templates that can be edited and saved to meet your personal needs!

http://gum.co/NVLW

For $2.99 you will be get a packet of 13 letter templates that you can save to your computer and use over and over again. Letters include: Letter to Teacher, Letter to Caregiver or Babysitter, Letter to Friend's Parent for Playdate, Letter to Chef, What is Celiac Disease, and more. Letters are in PDF and Microsoft Word format, so they can be easily edited to fit individual needs. There are even different versions of each letter to choose from.

 The letters were reviewed by school administrators, teachers, and parents to ensure ease of reading as well as articulation of what Celiac Disease is and what it means to live gluten free.

If you have any ideas for other letters or if you have questions please contact me at christianewood@myglutenfreeme.com

Gluten Free Kids Birthday Parties

Happy Birthday to you......... 

It seems that while summer is winding down it is time to put on the party hats!  Not only are we celebrating Izzy's birthday this month, the girls have been invited to a few friends birthday parties as well!  I am truly grateful that my children are invited to parties despite their having celiac disease. I am very accommodating to the hosting parent and provide food and treats for my girls to take along. Some parents want to do their best to accommodate the girls which is greatly appreciated.  I have found some tips that you may find helpful if your child is invited to a party or if you are hosting a party.

Party Planning

The important thing to remember about planning a party is that it is should be fun for everyone. An individual with celiac disease can enjoy any party situation with a little careful planning.

Attending a party

1. Call ahead. Speak to the host to get the details about the party. Will it include a meal, snack or just an activity? If it is just snacks, it is fairly easy to maneuver around the questionable foods and select juices, sodas or even plain chips. If a meal is involved, a few more details will be necessary--for example, what is being served and where is it being prepared? If the party is in the person's home, offer to bring your own to avoid any trouble for your host (and any contamination for you). If the party is out, call the site directly and give detailed information on which party, what day, time, and the host's name. Then request a gluten-free alternative. If none is available, find out how you can provide a gluten-free meal for your child. A practical approach would be a gluten-free pizza or a melted cheese sandwich wrapped in foil so it can be heated (but kept separate) and served with the other party foods safely.
2. Make sure your child has a snack or mini meal before the event. You want to make sure your child will not be starving in case things do not go as planned. A snack bag of gluten-free crackers, nuts and raisins, or other favorite gluten-free snack ready in a purse or backpack is always a good idea.
3. Take time to talk to your child to explain that the party is a celebration of an event, birthday, or holiday. They are there to enjoy the activity and be with their friends. The food part is really secondary.
Many parents send a note to the parents in their child's class at the beginning of the year explaining celiac disease. They also explain that they are happy to supply special food for any and all party situations so that their child will not be excluded from the fun, only the cake. There may still be parents who do not "want to bother" with a special eating situation. As CD becomes more widely known--and public awareness is rapidly growing--this too will change.

Hosting a party

There are two approaches one can take here. The first is let the entire party be gluten-free. If you do not make a fuss about it, the chances are none of the kids will even realize that what they have eaten is gluten-free.
The second approach is to provide "regular wheat based foods" for the others and gluten-free for your child. Since your child is the center of attention, different plates, cupcake wrappers, etc. would only seem like it is a distinction of honor. Let them be festive and fun.

Goody bags

Treats do not necessarily have to be food. There are, however, a lot of gluten-free goodies. Depending upon the age of the children, treats like bubbles, small pocket games, trading cards, and fancy pens or pencils are fun. If the children are older, mini books, crossword puzzles, nail polish, paper airplane kits, bubble bath, or soaps are definite hits.

Happy Party Going and Planning!

Source:
http://www.celiacdiseasecenter.org/B_Kids/B06-Party.htm

Gluten Free Dana Vollmer Wins Olympic Gold

Dana Vollmer Gives Up Gluten & Wins Olympic Gold

Does cutting gluten turn an athlete into a gold medal Olympian? Maybe.
The “gluten-free diet” has found another stage to make its presence known, the Olympic podium. Several athletes are being reported to have dropped gluten as they trained for this year’s summer games. One athlete who has seen results is U.S. swimmer Dana Vollmer.
Vollmer competed in the 2004 Olympics and missed making the team in 2008. She attributed many health issues to her failure to make the team. One of those issues was her stomach aches. After much research, it was determined that she had a gluten intolerance and she’s since gone gluten-free. Vollmer has given many interviews explaining how her new diet has helped her feel better and leaner in the pool.
Obviously she’s feeling real good — she won gold in the 100-meter butterfly this week. Not only did her time of 55.98 get her the gold, it broke the previous record time of 56.06.
Vollmer followed up her record-breaking gold medal performance with another amazing performance – her relay team took the gold in the 4×200 freestyle. Again, not only did they win, they set a new Olympic record.
It’s been a fantastic Olympic experience for Vollmer, no doubt. So, it begs the question, did dropping gluten play a role in her success? Certified Nutrition Specialist and Health Fitness Instructor JJ Virgin believes that athletes are given a huge advantage when they go on a gluten-free diet.
Virgin has worked with many pro athletes including the 1992 Olympic swim team. She has just written a book regarding food sensitivities, scheduled to come out this fall.
When asked what benefits athletes gain from getting rid of gluten, she had a lot to say.
“Going gluten-free reduces inflammation, boosts immunity, reduces gut permeability, increases nutrient absorption, increases nutrient availability (since you’re likely to choose nutrient-rich foods rather than nutrient-empty gluten foods), keeps you lean (less processed carbs), and gives you balanced blood sugar levels (no spikes and crashes of carb loading). Many athletes eliminate fatigue, mental fog, joint pain, and other issues that stall performance when they ditch gluten.”
These elements clearly describe why any athlete may want to go gluten-free. In Dana Vollmer’s case, she’s got two gold medals to remind her of the power of a gluten free diet.


Read more: http://www.care2.com/greenliving/dana-vollmer-gives-up-gluten-and-swims-in-to-2-olympic-gold-medals.html#ixzz22hCnTmd2

Source: http://www.care2.com/greenliving/dana-vollmer-gives-up-gluten-and-swims-in-to-2-olympic-gold-medals.html

Gluten Free Olympian Amy Begley

I found this blog post on http://www.triumphdining.com/blog/2012/07/26/interview-with-gluten-free-olympian-amy-begley/ and wanted to share her story.What is amazing is that she said she was "sick" for 10 years before being diagnosed with Celiac Disease.  This is an inspirational interview to learn that once implementing a strict Gluten Free diet how the body can bounce back!  What is unfortunate, is that Amy Begley had to withdraw from the Olympics due to an injury.

Interview with Gluten-Free Olympian, Amy Begley

by Kiersten, July 26, 2012

By Laura (The Gluten-Free Traveller)

With the 2012 Olympics kicking off in London tomorrow, Triumph Dining decided to find out what it’s like living and training as an athlete when you also live with celiac disease.

I had the pleasure of interviewing US Olympian Amy Begley last week. Amy runs medium and long distance, mainly the 10,000 meters, and currently lives and trains in Beaverton, Oregon on the Nike campus.
Amy was diagnosed with celiac disease in 2006 so it was interesting to find out her take on running and training whilst on a strict gluten free diet!

Hi Amy! Tell me a little about who you are and what you do.
My name is Amy Begley. I am 34 years old and run professionally for Nike. I mainly run the 10,000 meters but I have been injured for over a year. Finally the Doctors told me to take three months completely off to heal my leg but thankfully I will start running again on Friday July 20th. I am really excited about this 3rd comeback of mine.
To keep myself busy I have a few websites and businesses that are currently in the beginning stages. My main website is amybegley.com The information on all of my websites, including a new site I have kicking off this fall, can be accessed there.

When and how were you diagnosed as celiac?
I was diagnosed in 2006. I had been sick for about 10 years and I had a lot of things diagnosed along the way: lactose intolerance, IBS, hypo-thyroid, osteopenia, amenorrhea, stress fractures, depression, anxiety, and the thing that affected me the most was chronic diarrhea. I could not run more than 30 minutes without using the bathroom. I was in Atlanta when I was finally diagnosed as celiac.

How has being celiac affected your running/training?
Before I was diagnosed with Celiac, I couldn’t run more than 30 minutes without a bathroom. My day and training was planned around where I could find a bathroom. I also couldn’t eat within 6 hours of running. I was dehydrating in short races like 5,000m.
Now that I’m on a gluten free diet my bone density is slowing increasing and the diarrhea, bloating and stomachaches are gone. I can now eat before I run without much worry. I feel much healthier and stronger.

What do you like to eat before a race?
The night before a race I pick a place that has a dedicated gluten free menu. I find that these places are more likely to have special areas for preparing gluten free meals. My go to places include PF Changs and Outback.
The morning of a nighttime race, I usually eat something I brought with me. That could be gluten free bread like Udi’s with almond butter and a banana. Alternatively I will have Chex cereal with almond or soymilk. About two hours before a race I will then have 1.5 packets of Generation UCAN. If I am running a morning race, I would just have the Generation UCAN and maybe a banana.

What do you find is the most challenging thing about being celiac?
Worrying about cross-contamination before a meet. We rarely race at home so on the road we have to trust the restaurants. If I am unsure of a place or food, I will just eat what I have packed or buy something at a store to prepare and eat.

Delicious Gluten Free Zucchini Cake

What do you do with all that Zucchini?

It is that time of year when gardens become ripe with delicious zucchini.... the standing question is what to do with it????

My first project with my ripe zucchini was a zucchini cake. It is so delicious!

First, I wanted to share some information about zucchini:
Source: http://www.healthdiaries.com/eatthis/8-health-benefits-of-zucchini.html

As a part of the summer squash family, zucchini not only offers delightful taste and texture to many dishes, but also carries with it many health benefits. Here are eight reasons why you and should include it in your diet.

DietOne cup of zucchini has 36 calories and 10% of the RDA of dietary fiber, which aids in digestion, prevents constipation, maintains low blood sugar and curbs overeating.

Lower Cholesterol
The dietary fiber in zucchini helps lower cholesterol by attaching itself to bile acids that the liver makes from cholesterol for digesting fat. Because fiber binds so well with bile acid, thus crowding its ability to immediately digest fat, the liver is charged with producing more bile acid.

The liver then draws upon even more cholesterol to produce bile acid, consequently lowering the overall cholesterol level in the body. Furthermore, the high levels of vitamin C and vitamin A prevent cholesterol from oxidizing in the body's blood vessels, thus hampering the onset of atherosclerosis.

Cancer PreventionBecause dietary fiber promotes healthy and regular bowel movements, the high amounts of fiber in zucchini also help prevent carcinogenic toxins from settling in the colon. Moreover, the vitamins C and A, as well as folate, found in zucchini act as powerful antioxidants that fight oxidative stress that can lead to many different types of cancer.

Prostate HealthStudies show that the phytonutrients in zucchini aid in reducing the symptoms of benign
prostatic hypertrophy (BOH), a condition in which the prostate gland enlarges and leads
to complications with urination and sexual functions in men.

Anti-Inflammatory

Vitamins C and A not only serve the body as powerful antioxidants, but also as effective anti-inflammatory agents. Along with the copper found in zucchini, these vitamins deter the development of many hyper-inflammatory disorders, including asthma, osteoarthritis, and rheumatoid arthritis.

Heart Attack and Stroke Prevention
A one cup serving of zucchini contains over 10% of the RDA of magnesium, a mineral
proven to reduce the risk of heart attack and stroke. Zucchini also provides folate, a
vitamin needed to break down the dangerous amino acid homocysteine, which - if
levels in the body shoot up - can contribute to heart attack and stroke.

Lower Blood Pressure
Along with magnesium, the potassium found in zucchini helps lower blood pressure. If
unchecked, hypertension, or high blood pressure, can lead to arteriosclerosis (blood
vessel damage), heart attack, stoke, and many other serious medical conditions. Both
the potassium and magnesium in zucchini, however, can help alleviate the stress on the
body's circulatory system.

High in Manganese
A trace mineral and essential nutrient, manganese provides many health benefits and contributes to a slew of normal physiological functions. One cup of zucchini contains 19% of the RDA of manganese, which helps the body metabolize protein and carbohydrates, participates in the production of sex hormones, and catalyzes the synthesis of fatty acids and cholesterol.

The manganese in zucchini also increases the levels of super oxide dismutase (SOD), the enzyme responsible for protecting mitochondria against oxidative stress. Finally, manganese is essential for the production of pro line, and amino acid that allows collagen to form, thus allowing for healthy skin and proper wound-healing.

The following recipe was created from several recipes I found on-line. We were making another vanilla cake (using Betty Crocker GF cake mix) and had some batter left over so I added that to the following ingredients. The cake turned out wonderfully and is one of the best tasting zucchini cakes I ever made. 

Zucchini Cake Recipe

1 cup of Gluten Free Flour ( I used Meister's Gluten Free All Purpose Flour)

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

2 eggs

1/4 cup brown sugar

1/2 cup sugar

1/2 cup oil (I used vegetable oil)

2 tsp vanilla

1 1/2 cup grated zucchini (peel off skin)

Beat all ingredients together on medium. Stir in zucchini. Pour batter in a greased pan (I used 11x14).  Bake in oven at 350 degrees for 25-30 minutes or when toothpick comes out clean.

This cake is so delicious and does not even need frosting.

Enjoy!