Thursday, September 27, 2012

Grab and Go Gluten Free Snacks

 

Refrigerator Snack Station

An EASY way for Kids to snack healthy!
 
 

Set up a container in your refrigerator with pre-made snacks that kids can grab and go... keep it Gluten Free and healthy......  and it only takes minutes to prepare.

I have found this to be a perfect solution for the statement, "Mom, I'm hungry, can I have a snack?" I refer the girls to the snack bin and I know that they are making a good, healthy snack choice. This is also a perfect thing to have pre-made when a sitter comes over.

Ideas:
  • Jar of peanut butter (preferably the natural kind, for dipping)
  • String cheese
  • Yogurt
  • Grapes
  • Assorted crudités—baby-cut carrots, celery sticks, pepper slices—in plastic bags
  • Orange segments
  • Lunch-meat roll-ups (like turkey-and-Swiss or ham-and-Cheddar)
  • Tub of hummus (for dipping)

  • Original idea from: www.realsimple.com

    Tuesday, September 25, 2012

    Gluten Free Pop Tarts

    Gluten Free Kids can enjoy Pop Tarts too!


    I came across this recipe on Pinterest and wanted to share......


    Ingredients
    • 2 1/2 cups (350g) high-quality gluten-free flour
    • 1 teaspoon xanthan gum (omit if your blend already contains it)
    • 1/4 teaspoon kosher salt
    • 3/4 cup (150g) sugar
    • 8 tablespoons (112g) unsalted butter, melted
    • 1 teaspoon pure vanilla extract
    • 1/2 cup (4 fl. oz.) milk, at room temperature
    • seedless jam for filling  (or if you put cinnamon and brown sugar that would be yummy too)
     
    Instructions
    1. Preheat your oven to 350 degrees F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
    2. In a large bowl, place the flour, xanthan gum, salt and sugar, and whisk to combine well. Add the melted butter, vanilla and milk, and mix to combine. The dough will be thick and a bit greasy. Knead the dough until it is smooth. It should hold together well.
    3. Turn the dough out onto a large sheet of unbleached parchment paper, and cover with another sheet of parchment. Roll into a rectangle about 1/8 inch thick (the thickness of a nickel). With a pastry cutter or sharp knife, slice into 2-inch-by-4-inch rectangles. Gather, reroll and cut the scraps into rectangles.
    4. Spread about 1 tablespoon of jam on top of half of the rectangles in an even layer, stopping about 1/4 inch from the edges. Cover each with another rectangle, and press along the edges to seal.
    5. Transfer the tarts carefully to the prepared baking sheets and bake, rotating once, until very lightly golden brown all over, and a bit darker around the edges (about 15 minutes).
    6. Allow to cool completely on the baking sheet. Store in an airtight container at room temperature for 3 to 4 days. They can be toasted before serving, just like the original.
    7. Freeze leftovers. Defrost in the toaster oven.
    Duly Noted
    If the dough becomes difficult to handle, try chilling it for a few minutes until it firms up a bit.

    Orignial recipe post: http://glutenfreeonashoestring.com/gluten-free-pop-tarts/

    Wednesday, September 19, 2012

    Gluten Free Pumpkin Bars

    Fall is in the air!!!

    No better time to bake some delicious pumpkin bars!





    Fall is right around the corner. This past week as the temperatures dropped there was no better way to warm up than to make some fresh Grandma Ferdon's Pumpkin Bars.

    I was surprised to learn that Grandma Ferdon's is located in Hayward, Wisconsin, a place I used to go with my dad as a child.

    I highly recommend the mixes prepared by Grandma Ferdon...especially the Pumpkin Bar Mix.
    It is moist and delicious and perfect for fall.
     
    For more products and information visit http://www.grandmaferdons.com/
     

    Sunday, September 16, 2012

    Gluten Free Chicken Noodle Soup

    Great Tasting Gluten Free Chicken Noodle Soup



    With the start of school and all the new germs... it's time for sickness and colds!  I made this delicious Chicken Noodle Soup by Chef John, only I made it Gluten Free.  It is a delicious recipe and was given a thumbs up by my daughter who is a soup connoisseur.

    Original (gluten) recipe was taken from allrecipes.com http://allrecipes.com/Recipe/Chef-Johns-Homemade-Chicken-Noodle-Soup/Detail.aspx?src=VD_Summary

    Here is my Gluten Free Version:

    1 tablespoon butter
    1/2 cup diced carrot
    1/2 cup diced onion
    1/2 cup diced celery
    1 pinch salt
    1/4 teaspoon fresh thyme leaves
    2 tablespoons melted chicken fat (optional)
    2 quarts roasted chicken broth (Gluten Free Broth)
    2 cooked boneless chicken breast halves cubed
    1 pinch salt and ground black pepper to taste
    1 Bag of Tinkiyada Gluten Free Noodles
     
    Directions
    1. Melt butter in a large soup pot over medium heat. Stir in carrot, onion, celery, salt, and fresh thyme. Stir in chicken fat; cook and stir until the onions turn soft and translucent, 5 to 6 minutes.
    2. Stir in roasted chicken broth and bring to a boil.
    3. Season to taste with salt, if necessary; stir in Gluten Free noodles and cook until tender, about 5 minutes.
    4. Stir in cooked chicken breast meat and simmer until heated through, about 5 minutes. Season with cayenne pepper(optional), salt and black pepper to taste. 
    I cooked the noodles separately and keep them in a separate container - just add when you prepare a bowl of soup.
    I let this soup simmer for 2 hours. Everything was tender and delicious. Great flavor!

    Enjoy!              

    Saturday, September 15, 2012

    Gluten Free Does Not Always Mean Healthy!

    Healthy Gluten Free Dishes from Udi's


    I am sharing some wonderful looking dishes (and post) from Udi's http://udisglutenfree.com/2012/09/13/happy-healthy-gluten-free/
    I will be making the Lentil Bolognese this week!  Looks delicious!

    Just because a meal is gluten-free, doesn’t necessarily mean it’s healthy. Many of us have learned this lesson the hard way! The key to a strong and healthy body is maintaining a well balanced diet!
    How often have you uttered “I just don’t have the time to make a healthy dinner every night!”? We definitely understand the feeling. Life, kids, work, hobbies; they all pull us in twenty different directions. However, your health, and the health of your family, is an important priority so we are here to help!
    This week, set aside time to prepare these two simple suppers for those you love. We hope they inspire you to stop avoiding your neglected kitchen and realize that a healthy meal is only a few effortless steps away!
    Have a bea-UDI-ful week!
    Lentil Bolognese
    (Gluten-Free, Vegan)


    Ingredients:
    • 1 cup dried Green Lentils
    • 2 cups Water
    • 1 dried Bay Leaf
    • 3 cups Gluten-Free Marinara Sauce
    • 1 teaspoon dried Oregano
    • teaspoon dried Basil
    • 4 large handfuls Baby Spinach
    • Nutritional Yeast Flakes or Vegan Parmesan Cheese substitute for topping (optional)



    Directions:
    1. Place the lentils, water, and bay leaf in a saucepan over high heat. Bring the water to a boil, partially cover, and reduce the heat to low. Cook for 30-40 minutes, until the lentils are tender and the liquid has been absorbed. Remove the bay leaf.
    2. Add remaining ingredients to the lentils and stir to combine.
    3. Increase the heat to medium-low, cover, and cook about 5 minutes until heated through.
    4. Serve over gluten-free brown rice pasta, quinoa, steamed vegetables, or zucchini “noodles.”

    Creamy Turkey & Kale Skillet
    (Gluten-Free)


    Ingredients:
    • 1 Tablespoon Coconut Oil
    • 1 pound Lean Ground Turkey Breast
    • 1/2 Yellow Onion, chopped
    • 4 cloves Garlic, minced
    • 1/2 Bell Pepper, chopped
    • 1 bunch Green Kale, chopped
    • 1 Tomato, chopped
    • 1/2 teaspoon dried Rosemary
    • 1/2 teaspoon dried Thyme
    • 1/2 teaspoon dried Sage
    • 1 teaspoon No-Salt Added Poultry Seasoning
    • Sea Salt and Black Pepper, to taste
    • 2 Tablespoons Low-Sodium Chicken Stock
    • 1/4 cup Low-Fat, or Fat-Free, Sour Cream
    Directions:
    1. Heat the coconut oil in a large skillet over medium-high heat.
    2. Add the turkey, onion, and garlic to the pan and cook until turkey is barely pink.
    3. Add the dried spices, poultry seasoning, salt, and pepper and stir until well combined.
    4. Add the chopped bell pepper, kale, chopped tomato, and chicken stock. Cook down slightly, about 4 minutes.
    5. Remove the skillet from the heat.
    6. Stir in the sour cream until evenly combined.
    7. Let the skillet rest 5 minutes before serving.

    Friday, September 14, 2012

    Gluten Free Food Frenzy

    Making Sense of the Gluten-Free Food Frenzy


    Original article posted on: http://health.usnews.com/health-news/articles/2012/06/01/making-sense-of-the-gluten-free-food-frenzy?s_cid=related-links:TOP
    Author: Rachel Pomerance

    [Overheard at dinner parties, buffet tables, and salad bars across America]
    "Keen-what?"
    "Keen-wah. I don't really know what it is either, but it's supposed to be healthy, and it's gluten-free. Here, try it."
    "Oh, cool. My sister-in-law is gluten-free. I'm thinking maybe I should do that—you know, to help with my IBS."
    For a substance largely unheard of until recent years, gluten—a protein found in wheat, barley, rye and other products—seems to be on everyone's lips these days. And why wouldn't it be? A gluten-free diet has been touted as a cure for everything from obesity and rashes to autism and migraines. Gluten-free products now command their own keys on menus and sections in grocery stores. Previously exotic grains that lack gluten, like quinoa and amarinth, have become more mainstream. And manufacturers are promoting their gluten-free products. GlutenFreely.com, a "community and e-commerce site" owned by General Mills, provides tools for gluten-free living such as recipes and products, including its own Chex cereal, now in five gluten-free versions. Just last week, Frito-Lay entered the fray, announcing it would begin putting the gluten-free label on many of its already gluten-free products, including varieties of Doritos, Cheetos, Fritos, and Lay's.

    It's all relative, of course. Gluten-free Cheetos may be a safe bet for someone with a gluten allergy, but you'd be hard-pressed to find a dietician who would recommend that anyone opt for a packaged-food snack over a piece of fruit, regardless of his or her response to gluten. In other words, branding a product "gluten-free" does not necessarily confer on it a gold star of health. Meanwhile, as Americans hunger for ways to eat right and live well, the gluten-free frenzy has raised more questions than answers.
    For starters, a gluten-free diet is recommended for people with adverse medical or clinical reactions to gluten. They include those with celiac disease, a serious autoimmune disorder in which the ingestion of gluten prompts antibodies to attack the small intestine. About 1 percent of the U.S. population has this disease, says Dr. Alessio Fasano, pediatric gastroenterologist and founder and director of the University of Maryland Center for Celiac Research. An even smaller group—between .01 and .03 percent of the population—has a wheat allergy, he says. But an estimated 6 percent of the country, or 16 to 18 million people, are considered “gluten sensitive,” a new category defined by Fasano and others in a paper published this year in the journal, BMC Medicine.
    While tests can check for celiac disease and wheat allergies, there is no test yet to screen for gluten sensitivity, an inflammatory response with symptoms such as gastrointestinal distress, fatigue, joint pain, and depression. A matter of days on a gluten-free diet can help people make that determination. So if, for example, your terrible bloating and mad dashes to the bathroom after eating pizza subside on a gluten-free diet, then you may be onto something. Of course, it could also be the dairy destroying you, but that's for another article.
    If it seems like the gluten-free craze has surfaced suddenly, that's because it has. "During the past 50 years we have witnessed an 'epidemic' of [celiac disease] and the surging of new gluten-related disorders, including the most recently described [gluten sensitivity]," according to the recent BMC Medicine article.
    Why now? Put simply, food has evolved faster than we have. "Apparently the human organism is still largely vulnerable to the toxic effects of this protein complex, particularly due to a lack of adequate adaptation of the gastrointestinal and immunological responses," the article states.
    Today's genetically-engineered wheat contains far more gluten than what our great-grandparents ate— in that time, the amount of gluten in wheat has climbed from 4 to 14 percent, Fasano says. Plus, it's used everywhere, as fillers and additives in everything from sausage to ice cream, he says. "You eat more gluten than you can imagine."
    So should we all go gluten-free?
    Well, for one, most people don't have any trouble with gluten. And there's the risk that in eliminating gluten, we will eliminate important nutrients that may not be replenished by other foods.
    "We want people to get fiber. We want them to get whole grains, so it is a contradictory message," says Joanne Slavin, a professor with the University of Minnesota's Food Science and Nutrition department, who calls gluten the "villain of the month." The substitute for gluten could provide the average consumer with far inferior nutrients, she argues. "A lot of those [gluten-free] products are absolutely full of fat, full of calories, full of sugar," Slavin says. "A lot of low-gluten products are not low in calories."
    At the same time, a lot of high-gluten products, such as processed foods, are high in calories. Forsaking those products—which are popular staples of the American diet—for a more diversified diet, with fruits and vegetables, may explain the advantages many have reported by eliminating gluten, says Dee Sandquist, spokesperson for the Academy of Nutrition and Dietetics. If someone chooses to go gluten-free, Sandquist recommends a varied diet based on the federal government's "My Plate" guidelines, in which a plate is quartered among fruit, vegetables, protein and grain, and a cup representing dairy.
    Meanwhile, the gluten-free market continues to balloon as industries tap into a population eager to check out the potential benefits of life free of gluten.
    According to the market research group Packaged Facts, the sales of gluten-free foods and beverages reached $2.64 billion in 2010, a 30 percent increase since 2006, and are projected to approach $5.5 billion by 2015. At Whole Foods, for example, "the number of products within our gluten-free category has increased dramatically over the past decade and has really come into its own," says Errol Schweizer, Whole Foods' global executive grocery coordinator. "Thirty percent of our baking items are now gluten-free. It's no longer just breads and basic staples, though—the range of offerings is much larger. The flavor profile has also improved dramatically. There was a time when those products were not very appealing, but that's really changed."

    That's good news for the many people exploring these diets, as researchers continue to investigate the effects of gluten on the population and its purported linkage to various ailments. But before jumping on the gluten-free bandwagon, health professionals urge those who think they may react adversely to gluten to first get tested for celiac disease, which is widely misdiagnosed.
    Until then, Fasano advises that Americans eat foods our bodies have evolved to digest by buying locally-grown, seasonal foods. In other words, stick to those common-sense guidelines of eating natural, unprocessed foods and heaps of fruits and vegetables—a program that, incidentally, looks fairly close to a gluten-free diet.

    Corrected on 6/1/2012: An earlier version of this story misstated the number of people considered gluten sensitive in translating the percentage of Americans affected. The estimated 6 percent of the country that are considered gluten sensitive, translates to 16 to 18 million people, not 60 to 80 million people.

    Wednesday, September 12, 2012

    Gluten Free Chicken Nuggets Kids Will Love!

    Homemade Gluten Free Chicken Nuggets Kids will Love!



    I came across this recipe at http://wholenewmom.com/recipes/recipe-for-chicken-nuggets-easy-chicken-recipe/

    Great Chicken Nuggets that are not expensive at all. My girls ate them up tonight so I thought I would share. I plan on making more and freezing them in small portions for those times I need a "quick" nutritious meal.

    Monday, September 10, 2012

    Fun Gluten Free Kid Lunch Idea

    Banana Dog in a Bun!

     

    You Will Need: 

    1 Gluten Free hot dog bun
    1 tablespoon peanut butter (or cream cheese)
    1 tablespoon strawberry or other jam (or honey, if preferred)
    1 whole banana
    (Optional)
    Raisins, shredded coconut or chopped peanuts

     How to make it:

    Spread one inner surface of a split Gluten Free hot dog bun with peanut butter or cream cheese. Spread the other side with jam or honey. Wrap in plastic wrap and place in your child's lunch bag. Also, pack a whole banana (in the peel) and a small container of toppings, such as raisins, coconut, peanuts or whatever else you can think of.
     
    At lunchtime, your child can peel the banana and place it in the bun, sprinkle on the toppings and eat.
     
    These ingredients also make a great breakfast. Instead of using a bun, use a Teff wrap or a Gluten Free Tortilla. Warm the Tortilla and add the ingredients. I have found that slicing the banana down the middle makes it easier for a morning breakfast wrap. We have also added Udi's natural granola in the mix for a wonderful flavor and texture.
     
    This idea originated from a post by Spoonful.com by Disney but made Gluten Free so all children can enjoy.

    Saturday, September 8, 2012

    Is Gluten Free A Fad?




    Is eating Gluten Free a Fad?  This is a question raised by many people.  For me, Gluten Free is not a fad; rather it is a way to manage a healthy lifestyle for both of my children. I think that there are many misconceptions surrounding the notion of "eating Gluten Free". For some, like my girls, it means survival. When you are a Celiac (and have a confirmed diagnosis of Celiac Disease), Gluten is like poison or kryptonite!  Since Celiac is an auto-immune disorder the body reacts to consumed Gluten, which produces different reactions/symptoms in people. For my children, they have terrible stomachaches, followed by diarrhea. My youngests behavior takes a turn for the worst and my older child typically balls up in the fetal position for hours.  So, is Gluten-Free a fad?  Not for me.  When my children eat Gluten Free, and do not experience any cross-contamination, they are healthy and able to live life like any child.

    Here is an interesting article that I came across in USA Today
    http://www.usatoday.com/USCP/PNI/Business/2012-08-01-GlutenFreeFrenzy_ST_U.htm

    Like us on Face Book

    Visit our website: http://www.myglutenfreeme.com/

    Coming soon: Web app and Smart Phone app to help you manage your Gluten Free lifestyle

    Letter Templates to make explaining Gluten Free and Celiac Disease much easier: http://gum.co/NVLW

    Tuesday, September 4, 2012

    Visit www.MyGlutenFreeMe.com....App coming soon!!!

    WWW.MyGlutenFreeMe.com 's web page is live but still under construction......


    Today is a very exciting day!  The My Gluten Free Me Web app and Smart phone app is officially under construction and we now have a landing page.  Please sign up for emails regarding the progress and a discount toward the app when it is launched.  See the link below.

    http://signup.myglutenfreeme.com/

    I just want to thank everyone for their support on this project.

    Monday, September 3, 2012

    Gluten Free Snack Ideas for Back to School



     As the school year begins there are so many things on my checklist. Most importantly, I have prepared letters to my girls' teachers and the parents in their classrooms to explain Celiac Disease which I will send with them on the first day of school.  I also purchased Gluten Free Snacks that can be kept in the classroom for those "special" treat days.  If you are interested in quick template letters see (http://gum.co/NVLW). 

    The Gluten Free Lunch Box

    Now, what to pack in the lunch box?  It may appear that my children eat the same things everyday... and sometimes they do. Here are some easy Gluten Free snack and lunch box ideas.

    Remember to remind your child about cross-contamination to ensure that their food is safe to eat.




    Banana dipped in yogurt
    Celery sticks with cream cheese or peanut butter
    Gluten Free cereal mixed with dried fruit
    Make snack kabobs (be creative)
    Apples and peanut butter/yogurt
    Make a smoothie and put in a thermos
    Mini sandwich on Schars small buns
    Mix peanut butter and Gluten Free Enviro Kids Amazon Frosted Flakes cereal in a bowl and shape into balls. Roll in crushed Gluten Free graham crackers.
    Put Gluten Free soup into a thermos
    Put Gluten Free Mac and Cheese in a thermos
    Make shape sandwiches using cookie cutters

    I also came across this great resource that has tips and 75 Gluten Free School Lunch Ideas. A must see!

    http://glutenfreeville.com/featured/6-tips-75-gf-school-lunch-ideas-happy-kids



    Did you know that children who have Celiac Disease who need to eat a Gluten Free Diet qualify for a 504 plan. What is a 504 plan?  It is the Americans with Disabilities Act of 1973 that ensures that children who have special needs receive the same opportunity as everyone else in Federally Funded Programs.  What does this mean?  This means that if you would like the school to prepare a Gluten Free Lunch for your child, you can do so. My dietitian gave us information and I will begin to explore this option for the upcoming school year.  See information Below.

    School Lunches
    http://celiacdisease.about.com/od/schoolage/a/504plans.htm