tag:blogger.com,1999:blog-31172236838900191952024-02-19T03:39:08.084-05:00gluten free giftinspiration for regular people on an irregular dietclaudinehttp://www.blogger.com/profile/04017711616944852141noreply@blogger.comBlogger130125tag:blogger.com,1999:blog-3117223683890019195.post-51939531221298613872023-04-01T18:46:00.000-04:002023-04-01T18:46:01.600-04:00Celiac Children - It's not the FOOD as much as the FEELINGS<p><span style="font-family: helvetica; font-size: medium;">For six years, I poured my little gluten-free heart out here đź’“. I cannot believe that six years have now passed since I last posted anything here. </span></p><p><span style="font-family: helvetica; font-size: medium;">It was here that I came to the decision to write a book for children that would address the feelings associated with having a gluten-free diet thrust upon them. </span></p><p><span style="font-family: helvetica; font-size: medium;">Adults now have plenty of resources (both in food and guidance) available to them. I like to think that the legacy of time spent on this blog is <b><i><a href="https://www.apa.org/pubs/magination/441B156" target="_blank">Woolfred Cannot Eat Dandelions</a></i></b> (Magination Press/American Psychological Association). </span></p><p><span style="font-family: helvetica; font-size: medium;">In recent years I've been working away on new children's books (<b><i>Priscilla Pack Rat</i></b>, Magination Press, <i><b>The House Next Door</b></i> - and soon to be released <i><b>The Little Green Envelope</b></i> - both published in Canada by Groundwood Books). </span></p><p><span style="font-family: helvetica; font-size: medium;">I'm delighted that this journey led me to the world of kid lit - and I'm grateful to all who followed me here for so long. </span></p><p><span style="font-family: helvetica; font-size: medium;">You can now find me at <a href="http://www.claudinecrangle.com">www.claudinecrangle.com</a> - or over on instagram at @claudinecrangle... where I rarely mention my celiac disease or my gluten-free life ;) </span></p>claudinehttp://www.blogger.com/profile/04017711616944852141noreply@blogger.com1tag:blogger.com,1999:blog-3117223683890019195.post-78592303006647680282017-03-14T16:16:00.001-04:002018-05-15T21:32:28.956-04:00Priscilla Pack Rat has LAUNCHED!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLo-dxtZsobWVLKGoqmWDhRboXWD0XZMM5yYn956TTcl-Tq5fGTVUERSnM73QoT8x-rUzuOzdugNmMqFLmQIx340vZx_eszcd-Ij88ppCExv2fnZ6dUvE3c9e-cfG219q1lKGz8PBY0qM/s1600/PriscillaPackRatLaunch.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLo-dxtZsobWVLKGoqmWDhRboXWD0XZMM5yYn956TTcl-Tq5fGTVUERSnM73QoT8x-rUzuOzdugNmMqFLmQIx340vZx_eszcd-Ij88ppCExv2fnZ6dUvE3c9e-cfG219q1lKGz8PBY0qM/s320/PriscillaPackRatLaunch.gif" width="213" /></a></div>
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<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;">Wooohooo! Priscilla Pack Rat released this week! </span><br />
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;">You can find out more on the <a href="http://www.apa.org/pubs/magination/441B211.aspx" target="_blank">Magination site</a>... please consider supporting your local bookstore by asking for Priscilla (or <a href="http://www.apa.org/pubs/magination/441B155.aspx" target="_blank">Woolfred!</a>) - any bookstore can easily order if they don't have it in stock! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBICOFUuFdJ9YQCDPMFP-BRa2_mTlAbDckFLBHB_ZWtPvcwM2dHPVARNpyi4-1RiOESivqGXtQaIcNuTAP8CYrGcJkUZiQDURR2CFP_lDBU2UBm2GSfTli1MVE-b4NvxDHzMv_bBiBU74/s1600/priscillaCMYKsmall.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBICOFUuFdJ9YQCDPMFP-BRa2_mTlAbDckFLBHB_ZWtPvcwM2dHPVARNpyi4-1RiOESivqGXtQaIcNuTAP8CYrGcJkUZiQDURR2CFP_lDBU2UBm2GSfTli1MVE-b4NvxDHzMv_bBiBU74/s640/priscillaCMYKsmall.jpg" width="640" /></a></div>
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;">Alternatively, Amazon also carries both titles ;) </span><br />
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>
<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;">Please note - Priscilla, unlike Woolfred, is not a book about food intolerance. In fact - no food is even mentioned. As such, the book is completely gluten free ;)</span><br />
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<span style="color: #444444; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;"><br /></span>claudinehttp://www.blogger.com/profile/04017711616944852141noreply@blogger.com1tag:blogger.com,1999:blog-3117223683890019195.post-37879418866865650692017-03-03T21:48:00.000-05:002017-03-03T21:48:00.656-05:00Woolfred out in the World...<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">It's been a VERY long time since I posted on this blog... I've been knee deep in a new kids book project (more soon!). </span><br />
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<span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Today, I wanted to share a round up of reviews that Woolfred has received - in part to put a couple of my faves in one place, and in part to boost me up in the week leading up to a new book launch (which can be exhilarating - but also a bit scary!). This has been such a rewarding experience - I've been honoured to touch the lives of many children in the last couple of years with this little story. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Detail from Woolfred Cannot Eat Dandelions</td></tr>
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recent years, the number of childhood allergies has become an increasing alert
for parents, teachers, schools, and anyone working in childcare. Teachers have
to be more aware of what is in their classroom, and parents fear what their
child could consume when they are out of eyesight. Woolfred Cannot Eat
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book hits home with an issue not everyone deals with personally, but everyone
knows someone who is affected. Claudine Crangle has done a wonderful job of
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experience testing the limits of a dandelion intolerance. Because Woolfred
loves dandelions so much, at first he cannot accept that whenever he eats them,
he gets very sick in his tummy. But after trying several different ways to eat
them with the same, tummy-gurgling results, Woolfred learns to accept his
dandelion intolerance, and ventures out to enjoy as many other life experiences
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<span lang="EN-US">Here's a slightly disguised episode designed for sharing with children
who have food intolerances (as opposed to allergies). All the other sheep eat
dandelions. Woolfred can't . . . but they look so good and (as it turns out)
taste so good, too. And when Woolfred rebelliously chows down on a clump, his
belly inevitably swells with a Gwaaaaglewaaaglewush, down he falls, and out
came the dandelions. What if he just eats the flowers? Or just the leaves? Same
explosive result. Though Crangle declines to specify or show from which end of
Woolfred the plants come out, repeated scenes of hooves dangling in the air on
pages bedewed with yellow and green spatters adequately convey the idea.
Woolfred at last just shakes himself off and rejoins his flock each member of
which, as it turns out, has a similar quirk: Lana sneezes when she's near
clover. Bert likes to scratch his bottom on the ground. A closing spread of
advice from a psychologist for parents and caregivers adds definitions as well
as techniques for support and discussion. </span></i></span></span></div>
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<!--EndFragment--><br />claudinehttp://www.blogger.com/profile/04017711616944852141noreply@blogger.com2tag:blogger.com,1999:blog-3117223683890019195.post-5416288317624088942014-10-29T19:31:00.000-04:002014-10-29T19:31:01.385-04:00Woolfred wins a GOLD Moonbeam Children's Book Award!!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtgxqIbjhVulGO1wFJ4iUH3QwP9xNOJelKugzsPZcCQYbItVbO5qj8Rx6OQzJmC1HQOGtMJ00Xzaj_yS3HJ-CvUW7h1ssgEtj7aY_E1gyvOm8kEHm_QF2jtrvJnXZh8OhoUmf9gxe4AmQ/s1600/Gold.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtgxqIbjhVulGO1wFJ4iUH3QwP9xNOJelKugzsPZcCQYbItVbO5qj8Rx6OQzJmC1HQOGtMJ00Xzaj_yS3HJ-CvUW7h1ssgEtj7aY_E1gyvOm8kEHm_QF2jtrvJnXZh8OhoUmf9gxe4AmQ/s1600/Gold.jpg" /></a></div>
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<span lang="EN-US"><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><a href="http://www.moonbeamawards.com/index.php" target="_blank">The MoonbeamChildren’s Book Awards</a> contest is designed to honor the year's best children’s
books, authors and illustrators. When my publisher contacted me to let me know
that Woolfred had won a GOLD in the Health category – I was, if you’ll forgive
me, over the moon!!<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="color: #444444; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Woolfred has
been out in the world for less than 6 weeks now, and finally available on Amazon
in more than one country. I’m still waiting to see reader reviews outside of
those we received prepress. This award feels like a pretty good start! You can
find Woolfred Cannot Eat Dandelions along with the other lucky winners on the
Moonbeam site <a href="http://www.moonbeamawards.com/41/winners" target="_blank">HERE</a>!</span></span><span lang="EN-US"><o:p></o:p></span></div>
claudinehttp://www.blogger.com/profile/04017711616944852141noreply@blogger.com1tag:blogger.com,1999:blog-3117223683890019195.post-67384999003605366782014-07-22T18:41:00.001-04:002014-07-22T18:41:35.160-04:00Explaining "Special" Diets and Food Intolerance to Children<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">In September my new book will finally launch. I say finally, because it was 8 years in the making - beginning as an idea in my friend Alessandra's living room in Rome in 2006. As I drove through the mountains looking at the sheep on the hills I figured that sheep, who do little more than graze all day might make good creatures through which to tell a story about food intolerance and living among the herd. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I had lots of ideas. Most were fairly lame. When I returned home to Toronto a year later, my dear friend Robin</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"> would bring up the story and we'd talk about where it was going. For a long time, it was going nowhere. I knew that Woolfred, the main character was struggling with his intolerance, and that there were elements of isolation. I knew that Woolfred would have to "overcome" his challenge. Truth is - I had no idea what the message was supposed to be. It's not so bad? Get over it? I played with lots of complicated scenarios where Woolfred could end up being a hero. Nothing really worked. Nothing was credible. There was no happily ever after ending. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Interestingly, it was through writing this book - more than 40 years into having celiac disease that I came to understand how I really feel about having grown up with a food intolerance.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">When I think about my personal childhood experience, I've got some very vivid memories. No one wanted to have me over, or pray, have to feed me. I remember a friend's mother being put in the situation of having to make me dinner one evening when my mother was held up. The rest of the kids were served fish sticks and fries (it was the 70's). For me, she unwrapped an entire brick of cheddar cheese and served it on a plate with a knife and fork, explaining - that at least she knew this wouldn't kill me.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Or, there was the time in 3rd grade where I stole a box of the Girl Guide cookies from the case I was supposed to sell. (That's quite a test for a celiac child - here's a carton filled with boxes of cookies!!) I snuck a box into the washroom, locked myself in a stall and ate both the vanilla and chocolate rows as fast as I could. An hour later, I was outed, when I threw them up in the school lobby and everyone had to walk around the mess on the way out the door. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">My food was always referred to as "special" - don't touch that, it's Claudine's "special" hot dog bun, or cupcake. The term was meant to make me feel better - but it didn't. It made me feel like I was inadequate in some way... and needed "special handling". Today the "special" stuff looks just like regular, and there is often more than one kid in the class with an intolerance. I'm sure that this makes it easier - but the feelings associated with being called out are about human interaction and less about the food itself. We want to be known for what we <i>can</i> do - not for what we can't. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">In the end, the story I wrote is <i><b>Woolfred Cannot Eat Dandelions</b></i>. He is no super hero - just a sheep with a food intolerance. What this means for him, will be revealed in short order. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">You can read more on the publisher's website <a href="http://www.apa.org/pubs/magination/441B155.aspx" target="_blank">HERE</a>.</span><br />
<br />claudinehttp://www.blogger.com/profile/04017711616944852141noreply@blogger.com3tag:blogger.com,1999:blog-3117223683890019195.post-89882290826188648672014-07-16T20:04:00.002-04:002014-07-16T20:22:00.558-04:00Product Review - Larabar Pie Flavours<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcixnBhCmaFzteYwT8VXBFKcbnvPojLAwEFEjUA5uhBKnDkN3cqXSX176fT8PIOuCjyaZtpFzRXrHTBe0r5EnomCDEcDbaOcnmRw8HtVOm21rX2jmcOZuDDfvfZ88G_lsZB1bTIGpp5ok/s1600/IMG_6315.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcixnBhCmaFzteYwT8VXBFKcbnvPojLAwEFEjUA5uhBKnDkN3cqXSX176fT8PIOuCjyaZtpFzRXrHTBe0r5EnomCDEcDbaOcnmRw8HtVOm21rX2jmcOZuDDfvfZ88G_lsZB1bTIGpp5ok/s1600/IMG_6315.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Larabar ingredients are simple, pure and delicious</td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I haven't been an energy bar person to date. In fact, when they first came out years ago I took a hard look, and it wasn't easy to find something that I could be sure was gluten free. Times have changed. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">To be honest, even when I started seeing energy bars enter the market, I was not that drawn. So many seemed to have a great deal of ingredients, and I preferred to carry my little ziplock bag with nuts, seeds and raisins around. In part because of the simplicity, but in part because of the price. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9k4AdxSsScgvx9yA2zjla7LJicF49Ewz-I6l9GlKq9VaLVGw43kwYJmuZgQ-K37mDvZootDoE7vMZ_ejWfO9ANBe1ANQMOby5Y9EGHtRdhvAu-6uF2GWqM6l-rmn59sCXH7G4T4XhnJI/s1600/IMG_6313.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9k4AdxSsScgvx9yA2zjla7LJicF49Ewz-I6l9GlKq9VaLVGw43kwYJmuZgQ-K37mDvZootDoE7vMZ_ejWfO9ANBe1ANQMOby5Y9EGHtRdhvAu-6uF2GWqM6l-rmn59sCXH7G4T4XhnJI/s1600/IMG_6313.JPG" height="320" width="240" /></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">My stepdaughter, who is going through a very particular phase with food has been on a bit of a Larabar kick these last few months. You've never met a healthier 19 year-old. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">When I was contacted and asked if I'd be interested in reviewing Larabar products - I said yes please. A week before the samples arrived, I bought my first bar. I was already sold before I opened the box of samples they sent this week (pictured). </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I've been on the <i><a href="http://www.breakingtheviciouscycle.info/" target="_blank">special carbohydrate diet</a></i> for 68 days at this point, so on top of needing to be gluten-free, there was little out there that would count as a "treat" in my books, that was also allowed on this scd diet. Dates had become my new favourite food. Low and behold, that is the base for the Larabar. A super healthy, and "legal" treat in every regard. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I confess that one of the things I pine for most in the gluten world has to be pecan pie. While I haven't indulged in many, many years... one of my last memories of "cheating" on my gf diet was a low moment of scooping the innards out of a pecan pie. I was weak. It was a dumb idea. Today, I had the Pecan Pie Larabar - and I do not embellish when I say - they've nailed it. You will not believe that they managed to replicate pecan pie with only three natural ingredients - and none of them is sugar. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">The Apple Pie Larabar was also delicious (you need to like cinnamon - and I do, because the flavour is strong). The Cherry Pie is bursting with the fresh tart taste of cherries. You have no doubt that the real fruit is what you are tasting. Simple, delicious and nutritious. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I liked all three of the samples I was sent to try, but Pecan Pie - for my tastebuds, is the winner. Three ingredients never tasted so good. I could eat one every day without guilt for about the same price as a chocolate bar. Add that there isn't the insulin high and low, there is plenty of fibre and protein - gf, vegan and kosher. Excellent road trip fare. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">For the gluten-free diet, these are a real winner. If you have an even MORE restrictive diet... you will be shocked to know that you now have an amazing, healthy and dessert-like treat to enjoy. I might be able to handle this SCD diet a few more weeks now. Thanks Larabar!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Check out the Larabar site <a href="http://www.larabar.com/" target="_blank">HERE</a> for more, including how to order online. </span></div>
claudinehttp://www.blogger.com/profile/04017711616944852141noreply@blogger.com0tag:blogger.com,1999:blog-3117223683890019195.post-40926238051067957612014-06-29T20:03:00.001-04:002014-06-29T20:03:56.098-04:00New Children's Book about Food Intolerance - Coming Soon: Woolfred Cannot Eat Dandelions<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8vdxWJR-gcGMArqjlWN0dp7ISUPrSrpYq1I85jHu9pYPsx19HYNG9sNPPF-Ygu5H-RNZm-hr2xYY_EemQoSZSDX1vzbZUpY2ywW6Pge-4Jf_GnYowNtykJcdZLvXOSRSYU5io_QNE0Po/s1600/517fQ-4WwGL._SL500_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8vdxWJR-gcGMArqjlWN0dp7ISUPrSrpYq1I85jHu9pYPsx19HYNG9sNPPF-Ygu5H-RNZm-hr2xYY_EemQoSZSDX1vzbZUpY2ywW6Pge-4Jf_GnYowNtykJcdZLvXOSRSYU5io_QNE0Po/s1600/517fQ-4WwGL._SL500_.jpg" height="512" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><i><b>Woolfred Cannot Eat Dandelions; A Tale of Being True to Your Tummy</b></i> is published by Magination Press - an imprint of the American Psychological Association. The official release date is September 15, 2014. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">While not gluten specific, this is a tale that any kid with ANY kind of dietary limitations might relate to. It's based on my own experience growing up and figuring out how to deal. It doesn't matter that today, there are more options than there were in the 70's, or that food intolerance is more common. This is about approach, feelings and being human (even if told through the eyes of sheep!). </span><br />
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I'll post more on Woolfred when officially released this fall. You'll find a link to the APA publishing site <a href="http://www.apa.org/pubs/magination/441B155.aspx" target="_blank">HERE</a>, Amazon.com <a href="http://www.amazon.com/Woolfred-Cannot-Eat-Dandelions-Being/dp/1433816733" target="_blank">HERE</a> and Amazon.ca <a href="http://www.amazon.ca/Woolfred-Does-Not-Eat-Dandelions/dp/1433816725" target="_blank">HERE</a> where it is available for pre-order. </span><br />
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claudinehttp://www.blogger.com/profile/04017711616944852141noreply@blogger.com0tag:blogger.com,1999:blog-3117223683890019195.post-91015064920599861792014-06-21T16:24:00.001-04:002014-06-21T16:24:50.969-04:00Serious Salads - Light Summer Meals for Hot Summer Nights<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXJT2e3gxN9_q3MGq2NnWZpuoFY0esSpg9JwaXaSAD3sHeXLwXxR4zwGnbBlAcGd5l7gSZPsgoYMXKL6N5N7CarpBjjw7uULMEekih9lmDQczkArPFOP_6TmIV-t5qswwmU8yPieNpTY/s1600/IMG_6290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXJT2e3gxN9_q3MGq2NnWZpuoFY0esSpg9JwaXaSAD3sHeXLwXxR4zwGnbBlAcGd5l7gSZPsgoYMXKL6N5N7CarpBjjw7uULMEekih9lmDQczkArPFOP_6TmIV-t5qswwmU8yPieNpTY/s1600/IMG_6290.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Summer is finally in full swing... after what seemed like the longest, hardest winter in memory. The farmer's markets are expanding from the meagre spring offerings to stalls filled with a wide selection of fruits and veggies, and our salads are improving with each week. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">We eat a lot of fresh veggies at our house... and started moving into fresh over cooked early in the season. After a winter of cooked greens, we started eating our kale raw. We started looking for ways to add crunch and zest to our plates.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiKdgno3pm11K8b9cMgXa0X_veLTCDY4dv4ZRJdME6D2WX3o7gu43rOT8Zxi81NroBMbZakRlqHpih7QXI0F_NeJAxsW8pKHIe6QeZAwYXlWuLte2rrWNJX8tA1ySh__a_0FNeP0Z7BVw/s1600/IMG_5762.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiKdgno3pm11K8b9cMgXa0X_veLTCDY4dv4ZRJdME6D2WX3o7gu43rOT8Zxi81NroBMbZakRlqHpih7QXI0F_NeJAxsW8pKHIe6QeZAwYXlWuLte2rrWNJX8tA1ySh__a_0FNeP0Z7BVw/s1600/IMG_5762.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">A few tricks for keeping hot summer meals easy on week nights is to prep food on the weekend - often fresh from the market. First, I wash all of the greens and keep them covered in a bowl in the fridge. This means picking up a handful and placing it directly on a plate when I need it. I don't bother dressing greens anymore - instead I place a number of (often pre made & pre dressed) heartier salads on top of the undressed base of greens. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio1z82ZkPYUwS-_jjtHvvsQrnu_cOXJkJj7UsOYe759aT0rCvvvsCK1XQ8YsJp4EWDGl4bAQ4v_1TURtYi0zZUWvYzbRaPJ8QcpvWftgMMhMcssIgy6WPaW9l2BuZtXEk9Mm1hXVWpshY/s1600/IMG_4668.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio1z82ZkPYUwS-_jjtHvvsQrnu_cOXJkJj7UsOYe759aT0rCvvvsCK1XQ8YsJp4EWDGl4bAQ4v_1TURtYi0zZUWvYzbRaPJ8QcpvWftgMMhMcssIgy6WPaW9l2BuZtXEk9Mm1hXVWpshY/s1600/IMG_4668.JPG" height="150" width="200" /></a><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I've tired of sloppy big green leaves and find myself preferring everything chopped small and fine. This makes for denser, crunchier salads. An added bonus is that these types of salads age, store and travel well too. Two important tools have been the mandolin slicer (for super fine slices of fennel or cabbage) and the grater - for carrots and beets.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Some salads store very well for a few days - bean salads (provided not too wet), slaws, and salads made from heartier veggies like fennel. I make a few salads at once, and rotate them over the next couple of days - and take them for lunch too. These dense salads make fantastic simple sides or dinner in and of themselves, particularly when one or more includes a form of protein like beans, nuts or cheese. Here is a sampling of some of our summer standards. I've included the classic caprese which requires little more than slicing a tomato. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaZen06GrxVmTfPDSF-6IRPpOWhigyzz8hR4DtO81a9ScUzFVon0WfDgJB9tnboADqBWCTK8B9NGB3492NdQg4SXZ19-sQDm4_6KrxX3htavUUeDsbjJx9VYTB7VwFmbrU5JqBabGoPCY/s1600/IMG_6283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaZen06GrxVmTfPDSF-6IRPpOWhigyzz8hR4DtO81a9ScUzFVon0WfDgJB9tnboADqBWCTK8B9NGB3492NdQg4SXZ19-sQDm4_6KrxX3htavUUeDsbjJx9VYTB7VwFmbrU5JqBabGoPCY/s1600/IMG_6283.JPG" height="540" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Carrot Beet Salad</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Grate peeled organic beets and carrots</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Add olive oil, apple cider vinegar and celery seed (optional).</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Wash and peel celeriac root. Using a mandolin slicer make long thin strips of this crunchy white vegetable. Toss with finely chopped fresh parsley, a small amount of mayonnaise, dijon mustard and freshly ground black pepper. Celeric is available all year and makes an excellent winter side too!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWHZAxA6On7F1DkWg37lwBn4ITlaHrzjzi_YP7BAT7UHWJwzYU3OLDpicBW4L6qz_eNHIE3Gev_idGeAnpcAJ0TGBIoX3ULCaqsbUAglcsHJkjggdzmU78guc8iOCg9mfxJXvhdmTrR0/s1600/IMG_4673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzWHZAxA6On7F1DkWg37lwBn4ITlaHrzjzi_YP7BAT7UHWJwzYU3OLDpicBW4L6qz_eNHIE3Gev_idGeAnpcAJ0TGBIoX3ULCaqsbUAglcsHJkjggdzmU78guc8iOCg9mfxJXvhdmTrR0/s1600/IMG_4673.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Red Cabbage Slaw</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Using a mandolin cut red cabbage on the finest slicer and then use the teeth to make thin crunchy strips of carrot. Toss with olive oil, apple cider vinegar and celery seed. You can use a knife and grater to make a less delicate looking, but just as tasty version of this salad. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQ9j-NwdiEmsGp4NGUiRhNJYsYUGuZqQ8DmD3fPoc0EYVPK_Vwyb_OxFh6Q_8RyCeX3feGPGk0pdM7ewTg-qxO19dGNWKUerks7KNZQBAQDPW4BlvhFe_coFJUrwk1gbx3eJ5nBI0Xd0/s1600/IMG_6280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQ9j-NwdiEmsGp4NGUiRhNJYsYUGuZqQ8DmD3fPoc0EYVPK_Vwyb_OxFh6Q_8RyCeX3feGPGk0pdM7ewTg-qxO19dGNWKUerks7KNZQBAQDPW4BlvhFe_coFJUrwk1gbx3eJ5nBI0Xd0/s1600/IMG_6280.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Rinse black beans until the water runs clear and place in a bowl. Add radishes chopped into little cubes about the same size as the beans and lots of chopped cilantro. Sprinkle a light dusting of cayenne pepper, a dollop of good olive oil and squeeze in the juice of a fresh lime.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Caprese Salad</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Finely slice fresh tomatoes and assemble on a platter. Slice bocconcini (fresh baby mozzarella) and place on top. Add chopped fresh basil and dress with balsamic vinegar and olive oil. Finish with a dash of salt and freshly ground black pepper. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Simple Arugula with Walnuts and Olives</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Fresh baby arugula (or larger leaves chopped) with fresh walnuts (toasted or raw) and salt cured olives. Sprinkle good olive oil, balsamic vinegar and a light sprinkle of salt. </span><br />
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<span style="font-size: large;">Pesto & Corn Potato Salad</span></div>
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<span style="font-size: large;">mix fresh pesto (read labels on store bought pesto!),</span><span style="font-size: large;">corn cut from roasted cobs, chopped </span><span style="font-size: large;">fresh basil leaves, </span><span style="font-size: large;">salt & pepper</span></div>
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<span style="font-size: large;">and the tiniest fresh baby potatoes (boiled and cooled). </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">For a post on a number of variations on potato salad click <a href="http://glutenfreegift.blogspot.ca/2013/07/summer-potato-salad.html" target="_blank">HERE</a>.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">If you're wondering what the heck this post has to do with "gluten-free"... well, absolutely nothing. In fact - there are so many good foods out there that have nothing to do with gluten... perhaps that is the point :). </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Winter is a season of pasta, and starchier comfort foods, but I've always found summer easier because fresh and lighter foods are more appealing when it's hot. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigavO0Py_89JilgaxBOzV9xCgxcChnUldYEzgdJwhgdeN0pC5smX-6rN3suj1cGRPr9ktE4a5BnhNgdyj4d7phf7Z-xtdOJtC-15-hT8DyFQsOJj1b7SurGZPLwHNcjfiu1zuYnfRjSgU/s1600/IMG_6287.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigavO0Py_89JilgaxBOzV9xCgxcChnUldYEzgdJwhgdeN0pC5smX-6rN3suj1cGRPr9ktE4a5BnhNgdyj4d7phf7Z-xtdOJtC-15-hT8DyFQsOJj1b7SurGZPLwHNcjfiu1zuYnfRjSgU/s1600/IMG_6287.JPG" height="240" width="320" /></a><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">May your summer be full of foods so fresh and delicious, that you think about abundance more than lack. Add a glass of chilled vino bianco and celebrate virtuous and easy summer meals!</span><br />
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<br />claudinehttp://www.blogger.com/profile/04017711616944852141noreply@blogger.com2tag:blogger.com,1999:blog-3117223683890019195.post-15508639007209785362014-06-15T22:40:00.000-04:002014-06-15T22:40:06.268-04:00Grain-free Muffins - Almond & Coconut Flour<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPL7gpimtXsQLhIIOJggYF4qjLWZ_cYd_To930oil4Zb8M3LXuK99cI_Xx2xuWbormOK4ZTt6ZyQ-7C9-Wu0eFdfC3l7Ajz8nfxSsEQm-_HM-ZYhzQE8oS2xnKO1EnugX_G-tpUbsvrE/s1600/IMG_6291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPL7gpimtXsQLhIIOJggYF4qjLWZ_cYd_To930oil4Zb8M3LXuK99cI_Xx2xuWbormOK4ZTt6ZyQ-7C9-Wu0eFdfC3l7Ajz8nfxSsEQm-_HM-ZYhzQE8oS2xnKO1EnugX_G-tpUbsvrE/s1600/IMG_6291.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I'm on day 38 of the <a href="http://www.breakingtheviciouscycle.info/" target="_blank">specific carbohydrate diet</a>. Ok - for 3 days I fell off the wagon (my birthday - and the two days following, because Lee baked delicious chocolate cupcakes and left 4 at my house!). I moved through them quickly in order to get back on the wagon :)</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I'm not sure how much longer I'll stay on this diet, and I'm not recommending that others try it (unless the gluten-free diet isn't helping you manage all of your symptoms). It hasn't done much for mine, but I will say that my energy is much better, my mind feels clearer and I'm sleeping like a log. That, for now, is keeping me off the grains. The first 30 days, I stuck to the diet verbatim - but now I'm letting a few items like beans slip into my diet (I mean come on!!). </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Today, I baked using the <a href="http://www.breakingtheviciouscycle.info/" target="_blank">SCD</a> rule book for the first time. As usual, I made up my own ad hoc recipe (after cruising the net to get a sense or ratios using new flours). I came up with a super simple combo that led to delicious muffins that are high in protein and highly satisfying.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">In a food processor with the paddle I put the wet ingredients in, pulsed and then the dry: </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1/4 cup vegetable oil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">2 tablespoons honey</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">4 eggs</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 small banana</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 cup ground almonds (with skins on)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1/2 cup coconut flour</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1/2 tsp baking soda</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1/4 cup soaked and drained currents</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1/8 cup dates chopped fine</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmNopA_w-MEWBJsUZYXxnNZQJtVlQtUqWHLdd7xWk9Pc3hGtjCnK8uL1Nsf6uIV7dXmVCgXM7QjqEsvcOR_Dt97tP_5AUl3lNbkw0klSW58486-L7qCUXuLaQ0oyaxqjsW5QoUk4o5XsQ/s1600/IMG_6286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmNopA_w-MEWBJsUZYXxnNZQJtVlQtUqWHLdd7xWk9Pc3hGtjCnK8uL1Nsf6uIV7dXmVCgXM7QjqEsvcOR_Dt97tP_5AUl3lNbkw0klSW58486-L7qCUXuLaQ0oyaxqjsW5QoUk4o5XsQ/s1600/IMG_6286.JPG" height="480" width="640" /></a></div>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Pour into muffin liners. Bake at 375 for 25 minutes. This recipe made 8 muffins. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRjA1xs6EifEW9hFryoF8cWue5n2ZIPFx0lcTzXqG9Ui_9T46GfY-hktHFF0B9Csw9u1Enp97JjGgPymPrG-4MwYTmKRJO4PuPZt7fIjPU24k2FzoHhaYuLEm0tMHsNE4AwFOdDE2IwsI/s1600/IMG_6294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRjA1xs6EifEW9hFryoF8cWue5n2ZIPFx0lcTzXqG9Ui_9T46GfY-hktHFF0B9Csw9u1Enp97JjGgPymPrG-4MwYTmKRJO4PuPZt7fIjPU24k2FzoHhaYuLEm0tMHsNE4AwFOdDE2IwsI/s1600/IMG_6294.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Sending thanks to my Mum - who sent me home with these two new "flours" to try from her pantry. You can use almond flour (this was whole almonds ground with skins on). When you bake with almonds the whole house is lovely and fragrant.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Coconut flour requires plenty of liquid (eggs, fruit or other) as it absorbs like a sponge. These turned out wonderfully - but I'll likely keep experimenting to keep it fresh. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I'm kind of stuck on my chickpea flour (forbidden on the SCD diet)...and also a great high protein/fibre alternative. You can read more about my super easy and forgiving muffin making technique <a href="http://glutenfreegift.blogspot.ca/2011/12/non-recipe-for-gluten-free-muffinshard.html" target="_blank">HERE</a>. I've also written about muffins with ricotta cheese, which can be found <a href="http://glutenfreegift.blogspot.ca/2012/08/ricotta-in-gluten-free-muffins.html" target="_blank">HERE</a>. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">If there's a drawback to almond flour - it's the price. That said, a muffin is no longer a muffin but an extremely satiating food item that provides hours of energy. Almond flour doesn't have a long shelf life so - buy as needed and keep it in the fridge. Some might consider another drawback the fat content - but I'm a big fan of healthy oils and believe that they do the body good. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">When I start introducing grains back into my diet, almond and coconut flour will certainly add some new flavour, texture and variety to my repertoire! </span><br />
<br />claudinehttp://www.blogger.com/profile/04017711616944852141noreply@blogger.com4tag:blogger.com,1999:blog-3117223683890019195.post-5014032965765019912014-05-25T21:06:00.001-04:002014-05-25T21:09:30.969-04:00Specific Carbohydrate Diet - makes the gluten-free diet look like a cake walk!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJaCnu6bdCnJtv1yEYphAkEQzr_fbCJ9qefzlDQT-9u6pZ7UbcoOtZopVVkuNkG1RkpxkVTub646T9VnN4CnHwip272Q6nD5j5Vdp0sJPE6WtGozn8JZkNmLnYNv2zyfJs2HinPzSZByk/s1600/IMG_6248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJaCnu6bdCnJtv1yEYphAkEQzr_fbCJ9qefzlDQT-9u6pZ7UbcoOtZopVVkuNkG1RkpxkVTub646T9VnN4CnHwip272Q6nD5j5Vdp0sJPE6WtGozn8JZkNmLnYNv2zyfJs2HinPzSZByk/s1600/IMG_6248.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I'm on my third week. No gluten-free pasta, bread, cookies, muffins... you know, the good stuff! Not a potato, not a grain of rice, not even my simple buckwheat porridge. The first 5 days I was ornery. With two weeks under my belt, I'm starting to get the hang of it. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">You might ask why someone who is already on a deleterious diet might consider taking things a step further. I ask the same question. This has been prescribed to me by my naturopath, because, despite being strictly gluten-free, I'm not without ongoing health issues due to other autoimmune conditions. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">The specific carbohydrate diet (or SCD) was designed by Elaine Gottschall who wrote the book <i>Breaking the Vicious Cycle; Intestinal Health Through Diet</i>. Essentially, the diet omits any sugars that are not monosaccharides, or single sugars such as those found in fruit, honey and certain vegetables. There are zero grains (including rice, potatoes, corn, quinoa... our gluten-free go-to carbs). There is no maple syrup (a recent addiction). There is no milk or yogurt. This also meant pulling off my milky-tea habit. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I'm in no way recommending this diet - it's a temporary move on my part to see if it can help alleviate some symptoms and give me my energy back. If you operate well on a gf diet - I'd go no further. If you'd like to read up on the SCD diet, I've linked to the official website <a href="http://www.breakingtheviciouscycle.info/" target="_blank">HERE</a>. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I'm writing about this experience because it has really helped me, once again to see that I get into a rut, and that there are some easy places to cut back on my sugar intake (like those enormous chocolate bars I'm magnetically drawn to in the grocery store). It's also always good to be reminded that there are others living on a more restrictive diet through necessity - and that gf (especially now) is pretty simple to adhere to. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Todays menu will give you a sense of what this diet looks like in action: </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Breakfast - a smoothie made of spinach, a banana, frozen cherries and pumpkin seeds. I was having this for breakfast a lot last summer, but lost interest in the winter when warm carb-filled offerings were more appealing. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Lunch - tuna with green onion, parsley, olive oil and chopped avocado wrapped in radicchio leaves (image above). These were strangely satisfying and will stay on the roster long after I move off this diet. Lettuce wraps are an excellent solution when you can't get gf bread. Simply mix up tuna or egg salad and wrap into little spring rolls. Radicchio is lovely and bitter which adds a different dimension than typical greens.... plus, they look so pretty!!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Dinner - tomato and meat sauce with onion, spinach and parsley on top of spaghetti squash. While I prefer pasta, this was certainly satiating. Simply cut the squash in half, scoop out seeds and place face down on a tray in the oven for 35 mins at 375 degrees. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Remove from oven and scrape out the spaghetti like strands onto your plate and top with sauce (or just butter and parmesan cheese). </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Snacks - organic apple sauce (almost everything I'm eating these days is organic), medjool dates, toasted almonds, apple slices with cheddar cheese (which is strangely allowed) - as is WINE! </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">When the doctor told me that wine, cheese, nuts and olives were allowed on the diet, I figured it wasn't as torturous as some others I've been on. Regardless of how this all turns out in the end, it's been an excellent reminder to think beyond the bun, pizza, pasta, muffins... and grains in general. I always eat pretty healthy - but tend to cram a decent amount of unhealthy sugary carbs in between the healthy stuff. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">If nothing else, this experience will help me understand if there are foods beyond gluten that cause my system distress. </span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Of course - I'm chomping at the bit for gluten-free cookies. Luckily, I know I'll be able to find them pretty much everywhere these days when it's time to start slowly re-introducing foods into my diet. </span><br />
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claudinehttp://www.blogger.com/profile/04017711616944852141noreply@blogger.com0tag:blogger.com,1999:blog-3117223683890019195.post-78824818136413600052014-05-10T19:14:00.001-04:002014-05-10T19:14:21.062-04:00Top 10 Tips for Cooking Perfect Gluten-Free Pasta<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgja2jVdsGxyw0aI_Use2WZUearDmzagAdi1379eGBADbuWPyidyzLHSjqKzEyt2CS7AdivBcG50t626pMZRRK3FpcSwxs7hrEFidR1hT9SI6Ns3TtqeGJ2OLWHKkogXUVGfnUcg3dkziQ/s1600/Catelli+pasta.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgja2jVdsGxyw0aI_Use2WZUearDmzagAdi1379eGBADbuWPyidyzLHSjqKzEyt2CS7AdivBcG50t626pMZRRK3FpcSwxs7hrEFidR1hT9SI6Ns3TtqeGJ2OLWHKkogXUVGfnUcg3dkziQ/s1600/Catelli+pasta.png" height="468" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">image of rotini pasta salad provided by Catelli </td></tr>
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<span style="font-family: Arial; font-size: 15.0pt; mso-bidi-font-weight: bold; mso-fareast-language: JA;">I recently blogged about
<a href="http://www.catelli.ca/pasta/gluten-free" target="_blank">Catelli’s gluten free</a> pasta and they invited me participate in a special launch
event for their new gluten free macaroni. I was unable to attend but you can
see my post on their product and the thumbs up I've given them <a href="http://glutenfreegift.blogspot.ca/2013/11/catelli-gluten-free-pasta.html" target="_blank">HERE</a>. <o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 15pt;">There couldn't be a more appropriate topic to write about after my recent trip to Roma.... (If you missed that post – you'll find
a great Roman gluten-free round up </span><a href="http://glutenfreegift.blogspot.ca/2014/04/gluten-free-rome-roma-senza-glutine.html" style="font-family: Arial; font-size: 15pt;" target="_blank">HERE</a><span style="font-family: Arial; font-size: 15pt;">). </span></div>
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<span style="font-family: Arial; font-size: 15.0pt; mso-fareast-language: JA;">GF pasta can be tricky stuff when you first get started... but with these tips you'll be ready to serve pasta to the fussiest of Italian palettes! <o:p></o:p></span></div>
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<b><span style="font-family: Arial; font-size: 17.0pt; mso-fareast-language: JA;">Top 10 Pasta Cooking Tips </span></b><span style="font-size: 13.0pt; mso-fareast-language: JA;"><o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 15.0pt; mso-fareast-language: JA;">* Pasta should be cooked according to the directions
on the pasta box. For some recipes that require the pasta to be cooked in sauce
following boiling, however, an al dente consistency is preferred. For such
recipes, cut one to two minutes off the cooking time on the package.</span><span style="font-size: 13.0pt; mso-fareast-language: JA;"><o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 15.0pt; mso-fareast-language: JA;">* When cooking pasta, use a large pot. You will need
one quart of water to approximately 100 grams of pasta. Using a large pot
will give the pasta room to boil and not stick together.</span><span style="font-size: 13.0pt; mso-fareast-language: JA;"><o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 15.0pt; mso-fareast-language: JA;">* Over-seasoning the water with salt – bringing it
almost to the taste of the sea – will substantially enhance the flavour profile
of the dish. As a rule of thumb, use 10 grams of salt for one litre of water
and 100 grams of pasta.</span><span style="font-size: 13.0pt; mso-fareast-language: JA;"><o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 15.0pt; mso-fareast-language: JA;">* Never add oil to the water when cooking pasta.
It does not keep it from sticking together. In fact, the oil creates a
coating that prevents the sauce from adhering to the pasta. This is undesirable
because you want the pasta to soak up the sauce.</span><span style="font-size: 13.0pt; mso-fareast-language: JA;"><o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 15.0pt; mso-fareast-language: JA;">* Always stir the pasta for about 45 seconds after
adding it to boiling water. Then, stir occasionally as the cooking
process continues, especially during the first three minutes, as that’s when
the pasta can stick together.</span><span style="font-size: 13.0pt; mso-fareast-language: JA;"><o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 15.0pt; mso-fareast-language: JA;">* To test if the pasta is ready, bite into a noodle.
If the external noodle is soft and yellow in colour (indicating doneness) and
the core is a chalky white colour (indicating that it is a little underdone),
the pasta is ready to be removed from the water.</span><span style="font-size: 13.0pt; mso-fareast-language: JA;"><o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 15.0pt; mso-fareast-language: JA;">* Never rinse pasta after cooking, as it’s important
to retain the starch to enable the sauce to coat.</span><span style="font-size: 13.0pt; mso-fareast-language: JA;"><o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 15.0pt; mso-fareast-language: JA;">* For some recipes that require the pasta to be cooked
in sauce following boiling (see first bullet point), add the pasta to the sauce
in a separate pot. Finish cooking the pasta in the sauce for the final minutes
of cooking, allowing the starch to fully release from the pasta into the sauce,
adding full flavour to the pasta and making the eating experience more
enjoyable.</span><span style="font-size: 13.0pt; mso-fareast-language: JA;"><o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 15.0pt; mso-fareast-language: JA;">* When making a pasta dish, think about the harmony of
taste, texture and balance between noodle and sauce. Thin pasta strips, for
example, work best with a classic tomato, seafood or pesto sauce. Thicker pasta
cuts, such as fettuccine, are wonderful for a cheese or cream-based sauce.
Filled pasta is ideal with a light tomato broth or cream sauce.</span><span style="font-size: 13.0pt; mso-fareast-language: JA;"><o:p></o:p></span></div>
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<span style="font-family: Arial; font-size: 15.0pt; mso-fareast-language: JA;">* Use herbs generously for added flavour. When using
parsley – the most used herb in the Italian kitchen – don’t chop it, but
rather, slice it with a sharp knife. If you see a green stain when you
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<span style="font-family: Arial;"><span style="font-size: 15pt;">These tips are brought to us by Chef John Higgins, Director of the leading George Brown Chef School in Toronto. He is also a judge on the Food Network’s Chopped Canada and was formerly personal chef for the Queen Mother. He helped launch Catelli's latest product with a cooking demonstration. You can click on the link above to learn more about Catelli and </span><span style="font-size: 20px;">their</span><span style="font-size: 15pt;"> growing range of fine gluten-free products. </span></span></div>
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claudinehttp://www.blogger.com/profile/04017711616944852141noreply@blogger.com0Toronto, ON, Canada43.653226 -79.38318429999998243.285985999999994 -80.028631299999986 44.020466 -78.737737299999978tag:blogger.com,1999:blog-3117223683890019195.post-31566287192327410782014-04-26T16:51:00.002-04:002014-04-26T17:56:03.375-04:00Gluten Free Rome - Roma Senza Glutine!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFgNu5dst3sdkGvLMZ9Q6DMGnvOjWTqhv-k4olzEQr0Aql_sdHkwCWy7Aig6y2v-dhNiPSakDDUxCyqrzWMHS5v5OEWPxIMuCsxLUDH4zxrH8AcKJAa19C9ZKPbZa6MPoh_b6lx3Aa20/s1600/mama+eat+roma.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFgNu5dst3sdkGvLMZ9Q6DMGnvOjWTqhv-k4olzEQr0Aql_sdHkwCWy7Aig6y2v-dhNiPSakDDUxCyqrzWMHS5v5OEWPxIMuCsxLUDH4zxrH8AcKJAa19C9ZKPbZa6MPoh_b6lx3Aa20/s1600/mama+eat+roma.png" height="297" width="640" /></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I've just returned from a delightful 15 day visit with my dearest friend Alessandra in beautiful Roma. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinkl92ksu4PC_0GI2jmOX4gc-DwQBOvqhC7nZw1hRvga1v9KsbgN1MIwTwyeOXp_th5Kf0HEpRND6H2qv-kIl89ZNA0Tru6mR2mu97nZ5FwY4ENsqj9PEqeGXU-1uHcSNmcHDjSBuj2Y4/s1600/IMG_6098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinkl92ksu4PC_0GI2jmOX4gc-DwQBOvqhC7nZw1hRvga1v9KsbgN1MIwTwyeOXp_th5Kf0HEpRND6H2qv-kIl89ZNA0Tru6mR2mu97nZ5FwY4ENsqj9PEqeGXU-1uHcSNmcHDjSBuj2Y4/s1600/IMG_6098.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I have spent a great deal of time in Rome, as I mentioned in an earlier post, I've packed up and moved there for a year at a time twice in my life (so far). As a celiac, most people would not consider this the ideal environment. I'd agree that this was true 20 years ago when I spent my first year there. Back then the words celiac and gluten (even when said in Italian) only confused people. Every interaction ended in one of two ways - complete disbelief and pity, or complete disbelief and dismissal. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">When I returned 10 years later, things had already changed a great deal. As a european citizen (and at the time taxpayer) I was entitled to healthcare. As a celiac I was essentially "disabled" in a culture where everything is made with flour. This translated into a 120 euro prescription for gluten free food available in the pharmacy. I dare you to try and keep up with that quantity of cookies, gnocchi and cake. I came home a year later with an extra 15lbs around my midsection.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">On this most recent visit I was in awe of the quantity of restaurants around the city that were promoting their gluten-free options. Rather than make a list of places that will constantly change (and will vary in their understanding of contamination)... I thought I'd illustrate just how common the offering has become. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><span style="mso-fareast-language: JA;">I've eaten at <a href="http://www.tripadvisor.ca/Restaurant_Review-g187791-d1797999-Reviews-Il_Tulipano_Nero-Rome_Lazio.html" target="_blank"><i>Il TulipanoNero</i></a>, in Trastevere, where I've had many, many amazing pizzas over the years. Click on their name for a link for them goes to Trip Advisor with loads of mixed reviews. I've always come away very happy. </span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">They were one of the first restaurants in Rome to offer gluten free and have been endorsed by t</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">he <a href="http://www.celiachia.it/home/HomePage.aspx" target="_blank">Italian Celiac Association</a>. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">You will sometimes see this sign posted to indicate that the association has trained the restaurant and approves of </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">their processes. This approval is renewed every year. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><span style="mso-fareast-language: JA;">
As with anywhere, I don't strictly rely on places that
promote their gluten-free status. I ate at <a href="http://www.ristorantelucas.eu/" target="_blank"><i>Luca's</i></a> in the neighbourhood of San
Giovanni. Luca, the chef made special versions of dishes that were served to
others where possible. He came out to explain which desserts were safe (I was too full - but he insisted I have a little plate of the filling he used in one of
the pastries). </span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><span style="mso-fareast-language: JA;">Italians are passionate about food, and in my experience, are
very accommodating. I also dined at il <a href="http://www.ildesideriopresoperlacoda.com/" target="_blank"><i>desiderio preso per la coda</i></a>, near <a href="http://en.wikipedia.org/wiki/Piazza_Navona" target="_blank">Piazza Navona</a>, where the server was very
attentive and had risotto made for me that did not use the pasta water (common
practice) or include "dado" (their word for commercial broth). As a rule, I prefer to eat where the Romans eat and avoid places full of other tourists. Italians eat LATE, so an empty restaurant at 8pm is not an </span>indication of popularity.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2acjyB6Nxg_t7apJYdyGCtyZEHkMixK7Xende1A4Pzy4Z_lKsWxU7Xl9krsxjRMSNBoaWJVjB61HqSFL9uPlYSC7NiaKYJQb0yah5_Qhbv6A5XIrvkYAKVw3p2zXrBoIpbPufu1Q8h8/s1600/IMG_6037.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp2acjyB6Nxg_t7apJYdyGCtyZEHkMixK7Xende1A4Pzy4Z_lKsWxU7Xl9krsxjRMSNBoaWJVjB61HqSFL9uPlYSC7NiaKYJQb0yah5_Qhbv6A5XIrvkYAKVw3p2zXrBoIpbPufu1Q8h8/s1600/IMG_6037.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Valentino does not have a sign - the exterior remains from its heritage as an osteria or Italian pub</td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><span style="mso-fareast-language: JA;">At <a href="http://www.tripadvisor.ca/Restaurant_Review-g187791-d1027158-Reviews-Trattoria_Valentino-Rome_Lazio.html" target="_blank"><i>Valentino</i></a>, in the
Monti neighbourhood I ate like a queen - they make meat, cheese and vegetable
dishes (no pizza, pasta on the dinner menu). The owner was very clear on which
dishes included pane gratata (bread crumbs - also commonly added to vegetable
dishes here). I've eaten at Valentino three times, the food and authentic
Italian atmosphere - makes it my favourite Italian restaurant. If you click
on any of the names of these places, I've linked to their websites.</span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><span style="mso-fareast-language: JA;">Fellow blogger, Erin at <a href="http://glutenfreeglobetrotter.com/" target="_blank">glutenfreeglobetrotter</a> recommends </span><a href="http://www.ristoranterenovatio.it/" target="_blank"><i>La Soffitta Ristorante Renovatio</i></a>, near the Vatican<span style="mso-fareast-language: JA;">.</span><b>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><span style="mso-fareast-language: JA;">Another reader and blogger named Anna from <a href="http://www.glutenfreejetset.com/about/" target="_blank">gluten free jet setter</a> commented that <a href="http://www.tavernabarberini.it/" target="_blank"><i>Taverna Barberini </i></a>made her gluten-free pasta that she still dreams about. I noted on their site that they also hold gluten-free events there. </span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><span style="mso-fareast-language: JA;"><a href="http://www.vogliadipizzaglutenfree.com/" target="_blank"><i>Voglia di Pizza</i></a> has also gotten some online attention and cross promotes with a hotel that promises a good gluten free experience.</span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><span style="mso-fareast-language: JA;"><a href="http://www.mamaeat.com/" target="_blank"><i>Mama! Eat</i></a> - is located in Trastevere and also has two locations in Napoli. Check out their menu online. I'll try them next time as they are around the corner from my favourite Piazza - <a href="http://en.wikipedia.org/wiki/Santa_Maria_in_Trastevere" target="_blank">Santa Maria in Trastevere</a>.</span></span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">I typically stay with Alessandra when I'm in the city - so don't eat every meal out. We shop and eat most meals at home. EVERY grocery store I've been in has at least some gluten-free pasta, cookies and or crackers.You will not starve in Roma. </span><b style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: x-large;">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><span style="mso-fareast-language: JA;">The gluten-free goodness is never ending. How
about the classic Tiramisu - made gluten-free at <a href="http://www.barpompi.it/" target="_blank"><i>Pompi</i></a>. They have several locations around central Rome.
Mamma mia - if only Alessandra hadn't been lactose intolerant... I ate a
portion that was more than enough for two - all by myself in less than 5
minutes. </span><b>
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Gelato - for the most part safe in and of itself, but like any ice-cream place, one must be careful of contamination. Scoops that go in a cookie/biscotti flavour get used with all of the flavours. Use your best judgement, and always share that you are gluten-free. This is a language that is well understood now - especially in Italian. Do everyone a favour and be clear to avoid unnecessary intake. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><span style="mso-fareast-language: JA;">At <a href="http://www.gelateriafatamorgana.com/web/" target="_blank"><i>Fatamorgana Gelato</i></a>, one needs not worry at all. When I asked to see the gluten-free cones they promoted, the server looked at me quizzically. They are all gluten-free, he said, and proceeded to show me the recipe for the most amazing thin crispy cone I've ever had. They have 6 locations in the centre of Rome. Everything is gluten free. Almond </span>cardamon, chocolate orange, and lactose free flavours like pineapple ginger... sigh. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><span style="mso-fareast-language: JA;">My celiac childhood has left me with a considerable weakness for cookies. There is an incredible selection within the grocery stores, and many larger grocery chains even carry their own line of gluten-free goods. You will never be bored. I often trekked around the city with little bags of almonds, individually wrapped packages of cookies (to have with my cappuccino), or crackers and wrapped cheeses on days when I wandered alone and just needed something to hold me over. Unlike my travels in northern Europe, I rarely needed these little emergency rations. </span></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I've lived with celiac disease for a very long time, and have only ever approached food through a lens of caution. I will admit that my Italian, while not perfect, is pretty functional, and this helps a lot - but is not necessary to get a safe meal that will I suspect will greatly exceed your expectations. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">A couple of key words to know:</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Gluten Free: </span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Senza glutine (pronounced sen-zah gloo - tee - nay).</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">I am/have celiac disease: </span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Sono celiaca (pronounced so-no </span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">chee - lee - ah - kah )</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Check out this useful travel site <a href="http://www.celiactravel.com/cards/" target="_blank">HERE</a> to download cards in every language that you can carry with you. </span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Visit the Italian Celiac Association site <a href="http://www.celiachia.it/home/HomePage.aspx" target="_blank">HERE</a>. At the time I'm posting their regionalized restaurant list was under construction.</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"><a href="http://www.mangiaresenzaglutine.it/" target="_blank">Mangiare Senza Glutine</a> is an Italian language site, but includes an APP you can download to search wherever you are in Italy for gluten free anything. It was recommended to me by another Roman friend Priscilla, who works as a tour guide. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">If you are not into eating out for every meal (like me), an ideal arrangement is to rent a small studio apartment with a kitchen. Everything tastes better here - even when you make it yourself. So many products like sauces, pesto - even chocolate are marked as gluten-free... so it's not difficult to keep yourself satiated here. Keep the food simple, avoid highly processed items with long ingredient lists - and ask for help. The various names for gluten on the restaurant cards will be helpful when shopping too, as you can use them to ask others to validate ingredients if you need to. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">All I've covered here is food... which is divine, but only a part of the experience, and by no means comprehensive. What I wanted to provide here was a sense of the possibilities. My hope is to calm any anxieties about travel to a country known for its gluten. Even without the fine fare... Rome is non-stop eye candy. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Remember to click on the many links I've shared for more information on the places I came across ... and then pack your camera, sunglasses and most comfortable shoes. You'll certainly find your own special gluten free finds when you get there. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Buon Viaggio!!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_buv76U-z48lByqMefN3pHarR5PlpquRsnjOTLsgtUEHfx8zfPPHrSqWpYbApMC_ELE1l7GwHhwVW4YHPiDRQCUwA5za-Y5aBd66qFcGXDHp_Fzg0CvHPiYLiTBPtaWZ8wIHqhNmaio/s1600/IMG_6022.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_buv76U-z48lByqMefN3pHarR5PlpquRsnjOTLsgtUEHfx8zfPPHrSqWpYbApMC_ELE1l7GwHhwVW4YHPiDRQCUwA5za-Y5aBd66qFcGXDHp_Fzg0CvHPiYLiTBPtaWZ8wIHqhNmaio/s1600/IMG_6022.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eataly carries three stories full of the most beautiful Italian food products. At Piramide station on the metro. </td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><span style="mso-fareast-language: JA;">ps: for more on travel - check out the links on the right side of this blog... and don't forget to check the amazing sites of the gf travel bloggers I've linked to above!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWbAyty4GtuirL0xXuApXUK2eSc_82dSakQOqL8rLijmpY6ga23jYEijGQ57wxtDt7uf5fmgSV4lRJ5chyphenhyphenpjgnmsikbmnJWPTBAnPOZtKFXx4nv_2Ol-b1p4oBTED67pABfgk2EwqbRKo/s1600/IMG_2200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWbAyty4GtuirL0xXuApXUK2eSc_82dSakQOqL8rLijmpY6ga23jYEijGQ57wxtDt7uf5fmgSV4lRJ5chyphenhyphenpjgnmsikbmnJWPTBAnPOZtKFXx4nv_2Ol-b1p4oBTED67pABfgk2EwqbRKo/s1600/IMG_2200.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Well, my roads all certainly seem to... I've moved there twice! Anyone who knows me has undoubtedly heard me speak way too much about my love of all things Italian.... you'd think I'd have written about gluten-free Roma by now. I'm happy to share that I'm heading back for a couple of weeks with little on the agenda except for wandering. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Nowadays it makes sense to spend some time on the internet learning from those who've travelled before you. I'm building up a list of places to watch out for - and hope that I'll discover a whole bunch more on my adventures as I wind through the cobblestone streets of my favourite city. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Ci vediamo qui tra un po con i posti e il cibo migliore... e senza glutine!!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><br /></span>claudinehttp://www.blogger.com/profile/04017711616944852141noreply@blogger.com4tag:blogger.com,1999:blog-3117223683890019195.post-36833830498985643832014-03-14T19:25:00.000-04:002014-03-14T19:25:13.549-04:00Gluten-free Crepes - Facile & Delicieux!!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9Ea1e32tF756aLxLC7jr5nTNKLBwlxxknv5ElAlyK7Suaz-2VpUzIWRqs4-Ubd7paxdjyz-vDXIueMGEww6hqwXSiPSAPOuT0HZGW97ZWp3nj41rtkQwDtXCYCvhmhLXKaqXFJTnsD8/s1600/IMG_0242.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9Ea1e32tF756aLxLC7jr5nTNKLBwlxxknv5ElAlyK7Suaz-2VpUzIWRqs4-Ubd7paxdjyz-vDXIueMGEww6hqwXSiPSAPOuT0HZGW97ZWp3nj41rtkQwDtXCYCvhmhLXKaqXFJTnsD8/s1600/IMG_0242.JPG" height="478" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">no food styling here - last minute pic with my phone before I gobbled them down! </td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">My dear friend Danielle sent me this super fancy crepe pan over the holidays. I emailed her as soon as I cracked open the parcel, and told her that the gift made me feel French just owning it!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYat9pWngQViHVpoTzJQ0UXOIiJhLDh2QgdYCZ6_dv8hsmtU9vuXs8EwJAXestscpnxUNEppqVfuj5wTgsQkRYWhjhXLqBF5aVbXfVKSk3iQCaiaapNcYWv3-WgZ7D32z8OdbwLATVVAE/s1600/IMG_0241.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYat9pWngQViHVpoTzJQ0UXOIiJhLDh2QgdYCZ6_dv8hsmtU9vuXs8EwJAXestscpnxUNEppqVfuj5wTgsQkRYWhjhXLqBF5aVbXfVKSk3iQCaiaapNcYWv3-WgZ7D32z8OdbwLATVVAE/s1600/IMG_0241.JPG" height="320" width="239" /></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">This is a very special pan made by <a href="http://www.debuyer.com/" target="_blank">De Buyer</a> . It took me weeks to finally get up the nerve to "season" it as it is cast iron with some interesting beeswax coating. When I finally got around to the task, it was ridiculously easy... and the pan truly IS non-stick! We are trying to move away from teflon in our house. I'm now seeing it's not going to be that difficult to let go of after all.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Most gluten-filled goods with egg at the core, are typically easier to replicate. I snooped around the net for about 2 minutes and determined that we were looking at flour, egg, milk, salt and a little butter. You can multiply the ratios to meet the quantity you want to make. The quantities below made 7 crepes around 9" in diameter (ok, almost 8 - the first little tester out of the pan doesn't count!). It was just enough for two (enough, meaning a healthy quantity - we could have easily eaten twice as many). If you're hungry, consider this quantity below per person: </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Mix in a bowl: </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1/2 cup brown rice flour</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1/4 cup chick pea flour</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">pinch salt</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Separately mix:</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">3/4 cup milk</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 egg</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 tbsp melted butter </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">(warm butter is fine - but not hot, or it will cook the egg!)</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Whisk the wet together, then form a well in the dry ingredients and pour the egg mixture into the center "well" whisking away to remove any lumps. I sprinkled in a little garam masala (I can't help myself - I put it in everything - but not necessary). Many recipes suggest that you make the batter ahead and let it sit. I didn't bother this round. I also like a recipe that isn't too precise - if you want to make slightly thinner or thicker batter, you'll simply get thinner or thicker crepes. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Using the 1/4 cup measuring cup I had just used to measure the flour, I ladled the batter onto my new crepe pan (which was med/hot). Obviously a ladle would work equally well. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Quickly swirl the batter around the pan to make an even crepe. You'll see the batter fill with tiny bubbles and the sides start to brown ever so slightly. Flip and cook the other side for about 30 seconds or less. Pile them up on a plate. I rolled ours and poured maple syrup on them - as these were really just "tester" crepes to try out the pan. Next time I'd add berries, sliced banana... the options are endless, and when it comes to gluten-free breakfast... we are always in need of more options. </span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">For more gluten-free breakfast ideas - check out a related post <a href="http://glutenfreegift.blogspot.ca/2013/06/breakfast-rut-gluten-free-start-to-day.html" target="_blank">HERE</a>. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Of course, crepes are not just for breakfast. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">My mom used to make gf crepes and use them to make gluten-free cannelloni when I was a kid. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Next time I'm thinking I'll add a pinch of nutmeg instead of the garam masala and rolling them up filled with finely chopped spinach and fresh ricotta cheese. I'll try to take some better photos to share on the next round. Bon appetite!</span><br />
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claudinehttp://www.blogger.com/profile/04017711616944852141noreply@blogger.com0tag:blogger.com,1999:blog-3117223683890019195.post-91318149274976400712014-03-02T10:09:00.001-05:002014-03-02T10:09:32.798-05:00Gluten-Free Joke<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy8PF0zTbSOKbDgouJCrdX-ycbFUXUmIL2m2UdcUfBi25FKPj622Kbn_OuFbcbePQW-nS4rlT3-EiOxiKEWo-qKBiL7X_4VBu19mKBKhnKTwECIeRtzBDWdOTzB5dOWLEm6Na05Ylphqs/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy8PF0zTbSOKbDgouJCrdX-ycbFUXUmIL2m2UdcUfBi25FKPj622Kbn_OuFbcbePQW-nS4rlT3-EiOxiKEWo-qKBiL7X_4VBu19mKBKhnKTwECIeRtzBDWdOTzB5dOWLEm6Na05Ylphqs/s1600/photo.JPG" height="640" width="480" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">It's official - you can't go anywhere now without someone making fun of gluten-free mania. I've commented before that "marketing" gluten-free label on products that would never even be suspect (jam, for example)...makes me crazy. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Today you'll even see "gluten-free" marked on a bag of almonds. Ingredients: Almonds. On the same bag: Does Not Contain Gluten. In this case, I'd guess that the distributor is tired of fielding calls on their customer service line. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Don't get me wrong - I'm DELIGHTED to see packaging with clear "Gluten-Free" labelling - but c'mon. When things that would never be suspect are touting this status as a selling feature - it's no wonder the gluten-free scene is taking a lot of knocks right now. I just saw a print done by a local artist titled "<i>GLUTEN FREE POETRY</i>". </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Celiacs - get ready... I feel the winds are changing once again. Your fashionable diet is, well, becoming more fun to mock than to follow. Perhaps I'll feel like a dinosaur in a few years when I order out at a restaurant and ask whether a dish can be served up "gluten-free". We'll find all of those gf cookbooks stacked up alongside Mr. Atkins in the used book stores. Of course... I could be wrong. In which case, good thing there is gluten-free coffee (and more importantly, cookies) available down the street!</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><br /></span>claudinehttp://www.blogger.com/profile/04017711616944852141noreply@blogger.com1tag:blogger.com,1999:blog-3117223683890019195.post-47832596999196603552014-02-07T17:37:00.003-05:002014-02-08T19:09:51.040-05:00Growing up Celiac - and the Sibling Experience <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA79wJ0q6hhCAvamKpzo9tEupmembZSKRJT68aMwpD3SpTqtJcWB-iRg55GoXO_Absry50RArgklgBLdlt1s4J6xVPdQuyVgqZgnzbnGUlgwCFCADgG0oo7kfmkpxwuRf7-hUxybFagrk/s1600/IMG_0625.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA79wJ0q6hhCAvamKpzo9tEupmembZSKRJT68aMwpD3SpTqtJcWB-iRg55GoXO_Absry50RArgklgBLdlt1s4J6xVPdQuyVgqZgnzbnGUlgwCFCADgG0oo7kfmkpxwuRf7-hUxybFagrk/s1600/IMG_0625.jpg" height="480" width="640" /></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">My little brother Paul was 2 when I was diagnosed with celiac disease. It only occurred to me much later in life that growing up gluten-free had an effect on his life too. My mom wasn't one to have much in way of processed foods in the house, but let's just say he probably saw considerably less Oreos and baked goods in general than the average kid of his day, because his big sister was a "celiac". </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I'm sure that my "special" diet, and the fact that it often required additional attention meant that Paul (and my parents, of course) got to eat what I was having, in a time when substitutes for flour-filled goodies just didn't exist. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Today is Paul's 44th birthday, and I'd like to give a shout out to a kid who never complained (to me anyway!) that we didn't order in pizza or eat McDonalds or Duncan Hines cakes at our house, in part - because I couldn't eat them. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I think it's important to acknowledge that often, the entire family makes sacrifices when one family member needs to alter their food. The person with the "needs" often overshadows the ones without. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Sending out vibes of gratitude today - and extra special thanks to that cute little kid who never made me feel bad or ate things I wish I could indulge in (in front of me). Love you Paul!</span><br />
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claudinehttp://www.blogger.com/profile/04017711616944852141noreply@blogger.com2tag:blogger.com,1999:blog-3117223683890019195.post-459340422793851332014-01-18T07:59:00.000-05:002014-02-08T19:07:56.686-05:0025,000 + Visitors :) Grazie! Merci! Gracias! Danke!….<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWkrfzs8xnx9dY02btDkpmoy6uMlsT9bvYL4uj-heeVGJvu9tQGd1jJkdZzKhG9pAQIgTbw3mhZWwS9bZK4xVc6LIruljE8NL0EYZBkim0k_ddXAfBi0BlQh7_MHFW9hKy8yTQaD8BK0/s1600/IMG_5257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSWkrfzs8xnx9dY02btDkpmoy6uMlsT9bvYL4uj-heeVGJvu9tQGd1jJkdZzKhG9pAQIgTbw3mhZWwS9bZK4xVc6LIruljE8NL0EYZBkim0k_ddXAfBi0BlQh7_MHFW9hKy8yTQaD8BK0/s1600/IMG_5257.JPG" height="480" width="640" /></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I was pretty excited to see the speedometer roll over on this blog as the new year unfurled. There are days when you post and wonder if anyone is actually getting anything from your efforts. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">For those who are regular visitors, you've probably noticed that posts have been pretty sparse over the last 6 months. I've been knee deep in a special project that is finally wrapping up after more than 8 years of incubation. I look forward to sharing more about it here sooooon!!!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">For now, I hope you'll poke around the blog and check out some older posts through the tags on the bottom right side, or by hitting the banner to get the last 12 posts. I'll be back again on a regular basis in February to continue the adventure with you :)</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Thanks so much for keeping me company here!!</span><br />
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claudinehttp://www.blogger.com/profile/04017711616944852141noreply@blogger.com2tag:blogger.com,1999:blog-3117223683890019195.post-12895001521865653372014-01-02T08:29:00.001-05:002014-02-08T19:09:40.755-05:00taking a gluten-free specialty product break<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUkTy54fF45QxsREvAC7vG2QxXyHKqfPXbXOo9WcMQ9BeJIHimR1fvPtkTjv6GUW-jhAUSAdAYmQzkw-M9mGBYH9N6hxGnf_IViYzGrqw-SiqA2MKwjyEhdwcLqpRJTSQAfxb5FGbB3E/s1600/IMG_2812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEUkTy54fF45QxsREvAC7vG2QxXyHKqfPXbXOo9WcMQ9BeJIHimR1fvPtkTjv6GUW-jhAUSAdAYmQzkw-M9mGBYH9N6hxGnf_IViYzGrqw-SiqA2MKwjyEhdwcLqpRJTSQAfxb5FGbB3E/s640/IMG_2812.JPG" height="480" width="640" /></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">The world looks very different today for a gluten-intolerant person than it did in 1972. I have watched the food options soar in the last 10 years to a point where I barely notice that I have a "special" diet anymore. I kept thinking that this fad was going to pass the way of the <i>Atkins</i> diet… but it seems that my people are everywhere now - and so is our food.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><br /></span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I am grateful, but I also think that there is a bit of a downside for an old-school celiac like me. Access to goodies at every turn and gf products that mimic foods I'd never even missed have entered my diet. Many are delicious. Many are also superfluous. I don't need a cinnamon bun. </span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">I've just realized that I probably eat at least one "special gluten-free" cracker, bread, pasta or cookie every day. Not a big deal for some… but I used to live very well without these items.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I've been battling some health issues of late - as I get older I'm adding more autoimmune conditions to my list (I'm now at 4). Genetics and environment are key factors in autoimmune disease. I can't control the former - but I think it's time to put some controls on the latter. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">As part of my self care protocol, I've decided not to do anything rash like a cleanse… but I am going to take a break from all foods "produced" as gluten free. I'm going to lay off the specialty gluten-free bread, crackers, cookies, snacks… and try to go back to the diet I thrived on 10 years ago. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Back to simple grains (millet, quinoa, brown rice, buckwheat), organic protein, and tons of veggies… I won't be a saint - just the simple omission of packaged goods. </span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Back to basics for awhile to see how the deletion of excess starches, xanthum and guar gums, etc., etc., has me feeling. (I already know the answer). If you are wondering what I'm talking about - take a look at a past post <a href="http://glutenfreegift.blogspot.ca/2011/11/gluten-free-is-not-synonymous-with.html" target="_blank">HERE</a>. </span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">We buy very little in way of processed products at home - but somehow the gluten-free goodies have crept into the house as I've had a little entitlement to get over after years of having gone without. It might be easier to go without now, knowing that products will be on the shelf to enjoy in moderation when I'm feeling better. </span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><br /></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">With the arrival of a new year, I figure the rest of the planet will be on a diet of sorts too. Whatever you're eating - may the new year bring you good health!</span><br />
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<br />claudinehttp://www.blogger.com/profile/04017711616944852141noreply@blogger.com7tag:blogger.com,1999:blog-3117223683890019195.post-13092398088798409182013-12-11T21:35:00.000-05:002014-02-08T19:10:41.588-05:00gluten-free dining out and holiday socials <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUffP2VSVvJqNiG7lgJ7Riy__HmUt6vEJ6ry2Z619PJI8gpjAFcqmQludKpWLgeFt8UywgfX4DUDfuoRonau0LjDwgLtaHYOix0Mm8MGpXYclBbvhFA6Qhyphenhyphen6OQ0308zwBR7piQL3JBcU/s1600/IMG_1014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUffP2VSVvJqNiG7lgJ7Riy__HmUt6vEJ6ry2Z619PJI8gpjAFcqmQludKpWLgeFt8UywgfX4DUDfuoRonau0LjDwgLtaHYOix0Mm8MGpXYclBbvhFA6Qhyphenhyphen6OQ0308zwBR7piQL3JBcU/s640/IMG_1014.jpg" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Tis the season to be eating out more frequently - holidays mean gatherings of groups from the office, associations, teams… it's a time when larger groups book dinner out in restaurants you've never eaten at before. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Today with so much hoopla about gluten-free… there are options. What frightens me, is that in many cases the establishment hasn't actually learned what gluten-free really means. Serving rice pasta that's cooked in the same pasta water as the wheat pasta (beware!), risotto made with the same pasta water (yes, this is common practise!), or fries cooked in the same oil as the battered onion rings, samosas etc. is par for the course. That's just for starters. There's the soy sauce in the marinade or the dressing, the bouillon used in the soup or sauce…. Those of us who live on a strict gluten-free diet know. Those serving a population that they believe to be following the latest trend - typically, do not. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Don't get me wrong - I'm delighted that gluten-free living is being embraced and is helping more than just those with celiac disease. I'm very happy to live in a society that is starting to take healthcare to the level of diet before chronic illness requires stronger remedies. I love my gluten-free diet. It's just that today, I'm less trusting of the cavalier use of the term gluten free. I feel the need to throw around "celiac" in a restaurant while looking the server in the eye that pleas for them to take me seriously. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">A couple of weeks ago I ate in a restaurant for the first time and asked if the burger was gluten-free. The waiter responded by saying that it was provided I didn't have the bun. When I asked about fries, he said that they were made in the same oil as other gluten items. I immediately felt safer about the burger I'd just ordered (with a side salad). </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">This weekend we were out in another new establishment which largely served pizza and pasta. They had risotto, so I asked about how it was made. The girl looked confused when I asked about the pasta water. When she came back she told me not to order it - not because of the water, but because even the kitchen didn't know what was in the bouillon. In the end I ordered the chicken - it was the only option on the menu. When in doubt, opt for simple (grilled or broiled, no sauce and clarify that something isn't dredged in flour first when it comes to meat and fish). Scare them with the thought that you might be ill right in the restaurant if you must :)</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">In the next two weeks I have at least 3 events that I can think of where I'll be dining with a large group in a restaurant I've never eaten at before. I will be perusing the menu on-line in advance and making a call before going to save getting lost in the shuffle of a big group. No one wants to get sick over the holidays… and this is one time of year where you're bound to find yourself outside of your comfort zone. I've written more extensively on holiday socializing <a href="http://glutenfreegift.blogspot.ca/2012/12/gluten-free-at-christmas-party.html" target="_blank">HERE</a>. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Wishing you a safe and Happy Holidays!!</span><br />
<br />claudinehttp://www.blogger.com/profile/04017711616944852141noreply@blogger.com0tag:blogger.com,1999:blog-3117223683890019195.post-84393509276200288742013-11-16T19:26:00.003-05:002013-11-16T19:26:37.536-05:00Virtuous Gluten-Free Ginger Cardamon Pear Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6Hbd1bmLqZYZ1gfVOF-GhfY1_fzSeZNKL-kIBbm_PP0Dq70d-Wy3SZPTIkc0Jj_I7ma_E34CTbneeg1r1kKq5eQURoRYlGYldMGQhl9Qq6zhZvtF6Z45C4_Y2ZRew3ajYc4VsejVExo/s1600/IMG_5801.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx6Hbd1bmLqZYZ1gfVOF-GhfY1_fzSeZNKL-kIBbm_PP0Dq70d-Wy3SZPTIkc0Jj_I7ma_E34CTbneeg1r1kKq5eQURoRYlGYldMGQhl9Qq6zhZvtF6Z45C4_Y2ZRew3ajYc4VsejVExo/s640/IMG_5801.JPG" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Pears mark the very end of in season fresh fruit here in Canada. I couldn't resist buying a whole basket even if I was the only one home to eat them. William was away on a road trip and I wanted to have lots of simple meal options on hand. Naturally, I figured it was a great time to bake.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBfMYD-Mk8hvfqJGZyKyamNVNd6_XLKzfcT7bUZ_hECs2vKfApy5Evd8T_EwoFUuLPFhyCkc9sTi7omW_bVxOUTWf_OhcXRL-4Cc0xq5qiNnFI7Tf3pyX2gsZVLecA_lk9AEMzGQ-YB0/s1600/IMG_5809.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeBfMYD-Mk8hvfqJGZyKyamNVNd6_XLKzfcT7bUZ_hECs2vKfApy5Evd8T_EwoFUuLPFhyCkc9sTi7omW_bVxOUTWf_OhcXRL-4Cc0xq5qiNnFI7Tf3pyX2gsZVLecA_lk9AEMzGQ-YB0/s640/IMG_5809.JPG" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Baking a cake can be a very dangerous act. Especially if you are home alone with a whole cake afterwards. For this reason, and because I knew I'd want the "cake" to supplement light meals, I opted to more of a "loaf". By that I mean there was almost no processed sugar in it at all. It does have loads of fruit (sugar) and crystallized ginger (sugar) that make it plenty sweet - but not quite dessert.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1/4 cup oil</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1/4-1/3 cup brown sugar</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">3 organic eggs</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 ripe banana</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1 cup chick pea flour</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1/2 cup brown rice flour</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1tsp gf baking powder</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1/8 tsp salt</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1tbsp garam masala</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">5 firm pears - diced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">1/2 cup walnut pieces</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIt6T5-VfoFDBpXKjph08ISs0NP3cbGy1_C2hmWC5WiW95wK4pmBOAJusvyFJ8IHGg1e3dh1mCPhSeqa7mCjS1eWrNZmfEJBHyYrr7CkaRTcfH5QXS8X2lfEb-UjrgSq51G1Ly0C7KrM/s1600/IMG_5804.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIt6T5-VfoFDBpXKjph08ISs0NP3cbGy1_C2hmWC5WiW95wK4pmBOAJusvyFJ8IHGg1e3dh1mCPhSeqa7mCjS1eWrNZmfEJBHyYrr7CkaRTcfH5QXS8X2lfEb-UjrgSq51G1Ly0C7KrM/s640/IMG_5804.JPG" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">This is pretty darned healthy - so great for breakfast on the run, or warmed up with a cup of tea. Chick pea flour is high in protein and fibre. Fruit is also high fibre and integrating any fruit typically means a moister outcome without having to use much oil (not that I'm into low fat in any way - if it's good fat!). </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Pulse the ingredients in a food processor in the order presented using the paddle attachment (not the blade). Oil sugar and eggs first until well combined. Whip in the banana and you'll have a paste. Now measure in the dry, pushing sides down with a spatula as necessary between pulses. Pears, ginger and walnuts go in last so they don't get pulverized into the batter. Pour into a non-stick or greased angel food or bundt pan. Bake for one hour in a 350 degree oven. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">If you eat a quarter of the cake in the first day by yourself, you can easily justify that you just ate a pear, some chickpeas and rice, an egg, walnuts and ginger with a trace of sugar sprinkled on top. I mean seriously - your practically a saint. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I made this "cake" two weeks in a row as it was so easy and yummy. I preferred the first version when the pears were less ripe. Apples would work perfectly in this recipe - in which case I'd add raisins and or dates too. The point for me was to make it chock full of nutritious ingredients so that it could cover a meal here and there. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">This is very similar to the carrot ginger cake that I've posted about in the past. You can find that sweeter and slightly less virtuous recipe for that cake <a href="http://glutenfreegift.blogspot.ca/2012/12/gluten-free-spiced-carrot-cake.html" target="_blank">HERE</a>. </span><br />
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claudinehttp://www.blogger.com/profile/04017711616944852141noreply@blogger.com0Toronto, ON, Canada43.653226 -79.38318429999998243.285985999999994 -80.028631299999986 44.020466 -78.737737299999978tag:blogger.com,1999:blog-3117223683890019195.post-22364456049136988472013-11-05T18:05:00.002-05:002013-11-05T18:05:52.512-05:00Gluten Summit… ONLINE & FREE!<br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">My childhood friend Sarah is a well-respected naturopath (and responsible for getting me back on the road to health many, many years ago). She just sent me a link to an online event knowing that readers would be interested.</span><br />
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<span style="background-color: white; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">November 11-17 2013. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Anyone can register - and it's FREE!! Just click on the big button for the Gluten Summit on the right side of this blog to go directly to their website. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I recognize a lot of the well respected experts on the agenda - and one of them is Dr. Cynthia Kupper who wrote the introduction to my first book. I trust the content will be quality - and you can't beat the price!</span>claudinehttp://www.blogger.com/profile/04017711616944852141noreply@blogger.com0tag:blogger.com,1999:blog-3117223683890019195.post-46726936350106558642013-11-04T20:41:00.000-05:002013-11-04T20:41:31.016-05:00Catelli Gluten-Free Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAsYqJtV-G2xHCn6KxipLPBg93JHcbcDbk_0VFkZTpuILH4Rr9vgyk-sp3XtdjofdgDqhA3mNLkOy7BLvxSsFHwW1_-KopFdeakEJuUdeRUiCBUFX9t0nOW5F5qctG64JyAXhnfUm_qtw/s1600/IMG_5786.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAsYqJtV-G2xHCn6KxipLPBg93JHcbcDbk_0VFkZTpuILH4Rr9vgyk-sp3XtdjofdgDqhA3mNLkOy7BLvxSsFHwW1_-KopFdeakEJuUdeRUiCBUFX9t0nOW5F5qctG64JyAXhnfUm_qtw/s400/IMG_5786.JPG" width="300" /></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I was recently asked if I'd be interested in reviewing Catelli's new gluten-free pasta. As a blogger you get this kind of offer quite frequently. This time I was curious enough to accept a box to try. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I've posted on pasta before. After living two years in Italy, I have learned that pasta is not to be taken lightly… and that good pasta (gluten-free or otherwise) is not as fool proof as some think. It needs lots of boiling water - plenty of salt, watching, testing and an agile maneuver to drain it quickly before it over cooks. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Never, ever, rinse the pasta. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I'm very happy to report that this box of Catelli did not disappoint. William and I whipped up this dish on a night when we were way too exhausted to put much time or effort into the sauce. We chopped up red onion, bacon, and tossed in a (gasp) JAR of organic primavera sauce that we let simmer for 30 minutes. Just before serving we tossed in fresh spinach. We drained the pasta and stirred it into our nearly instant sauce. This simple dinner was totally terrific. Add a few candles to the table, and it was even romantic!</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">We loved the texture and consistency of the fusilli. It's a little bit heavier than the brown rice version we've been eating. This is likely due to a tighter shape but also the inclusion of other grains. It's made with both brown and white rice, corn and quinoa. Molto, molto buono. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I am delighted to have a new option on the shelf to choose from. I'd love to know how the spaghetti fares. That shape can be rather tricky in the gluten-free category. While I've been cooking gluten-free pasta for more than 30 years… in my experience it's difficult to find long pastas like spaghetti and fettucini that don't clump together. I'll be giving Catelli's a test drive. For those of us with serious gluten restrictions, you'll be happy to know that this product is made in a strictly gluten-free facility. Grazie Catelli - e buon appetito!</span><br />
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<br />claudinehttp://www.blogger.com/profile/04017711616944852141noreply@blogger.com0tag:blogger.com,1999:blog-3117223683890019195.post-21669667135140126482013-10-19T19:16:00.001-04:002014-07-12T08:52:21.264-04:00Indian chick pea flour and sweets<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2f1R_mBMgvMe1vPZEVx8Wg6uGHR4_4dZoae_PaXBIKXQODAUrz1aYka7iH2smjL0cfa27eHctMqGIbUqW_wUGjxfnEgTIcVnrTFfwbYrtHbddgt1O1duf991oFmz0dJ0uSuG-Ly_PI0/s1600/IMG_5783.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2f1R_mBMgvMe1vPZEVx8Wg6uGHR4_4dZoae_PaXBIKXQODAUrz1aYka7iH2smjL0cfa27eHctMqGIbUqW_wUGjxfnEgTIcVnrTFfwbYrtHbddgt1O1duf991oFmz0dJ0uSuG-Ly_PI0/s640/IMG_5783.JPG" height="640" width="480" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">As the cooler weather roles in, I'm starting to find the idea of baking more appealing again. The challenge is to channel that baking energy into something that won't lead to guilt:)</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">If you haven't baked with chickpea flour - I'd recommend you give it a go for it's high protein, low carb and high fibre content. It can have a bit of a "bean" taste to it, so I always include spices like ginger, cinnamon, cardamon and or garam masala (typically the lot - because I LOVE these flavours). Take a look at a previous post <a href="http://glutenfreegift.blogspot.ca/2012/12/gluten-free-spiced-carrot-cake.html" target="_blank">HERE</a> for a fantastic carrot cake recipe. <a href="http://glutenfreegift.blogspot.ca/2012/08/ricotta-in-gluten-free-muffins.html" target="_blank">HERE</a> for ricotta muffins, and muffins in general.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ZKZmhj20uhDHD67jQF-wvCHAJ7vaCU6jHesOjBXoPpsQlaq2-i-K7h33hpBIsrwKxMN7y939jLLhg3daWiPzFBsPE8MxlSLwCwdR6wUolIlspCsW94-Aoia5_lFBZ0kAPUSSfvN2Ahg/s1600/IMG_5162.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ZKZmhj20uhDHD67jQF-wvCHAJ7vaCU6jHesOjBXoPpsQlaq2-i-K7h33hpBIsrwKxMN7y939jLLhg3daWiPzFBsPE8MxlSLwCwdR6wUolIlspCsW94-Aoia5_lFBZ0kAPUSSfvN2Ahg/s320/IMG_5162.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">chickpea flour carrot cake</td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">As the gluten-free market swells, it's getting easier and easier to find gluten-free flours on the shelves of everyday super markets. Certainly, the organic and health food groceries are loaded with options. At the prices, you'd think that some of these "specialty" flours were new inventions.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I live in a pretty cosmopolitan city with numerous neighbourhoods full of authentic ethnic foods from around the world. Little India has to be my favourite. I've been buying my chickpea flour (also known as gram flour and chana flour) there for years. The bag in the photo above cost $2.99 Cdn for a kg (2.2lb) bag. The same quantity of chick pea flour from a "specialty" mill at my local health food shop would cost upwards of $15.00. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I should state here that I'm totally against buying "cheap" food, especially when it's made on the backs of others. I'm addressing packaging and distribution costs here. Not to mention the marketing hype around what is gluten free. You can find JAM on the shelve labelled gluten-free these days!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">If you need to see the words "gluten-free" stamped on your food to feel safe (I feel this way about oats because the milling process is so tightly aligned with the wheat flour channel), the brand pictured above states that it is fact gluten free. There's a recipe on this bag for onion bhajia (fritters) that I'm going to try soon. Watch for a later post!</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Indian sweets come in many varieties - milk is the main ingredient in these ones. </td></tr>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Finally - if you are lucky enough to have an authentic Indian grocer, you may find "sweets". Most are made with sugar and condensed milk, flavoured with nuts, saffron, cardamon... the texture is something between fudge and cheesecake. Mamma mia - I always eat WAY too many. There are a few varieties made with chick pea flour, and a number that are made with wheat flour (also known as sooji). I advocate for adventure in food - but not taking risks where your health is concerned. Always ask the proprietor for more information where packaging isn't available to clarify ingredients... and in the end, it's always best to trust your "gut" instincts when it comes to whether or not to indulge.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Alternatively, you can feel pretty virtuous about baking a big cake made with chick pea flour :) </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><a href="http://www.claudinecrangle.com/">www.claudinecrangle.com</a></span></div>
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claudinehttp://www.blogger.com/profile/04017711616944852141noreply@blogger.com1tag:blogger.com,1999:blog-3117223683890019195.post-62433441586205194942013-08-28T22:56:00.000-04:002014-02-08T19:12:22.809-05:00Sackville New Brunswick: Gluten-free <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi99IytN99EdQvq0mGbbjuYkIpKuTUZ7e1ZA7uvMKmidALv8mMOJpZ5E-B96GnQ5tQCit3xlfFMxOWxL736koa4_D6YbdOo0G8xh1vNGYEhTN4ACI0W8KiuabY63gH9yp6V3LkehXgcIKM/s1600/IMG_4506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi99IytN99EdQvq0mGbbjuYkIpKuTUZ7e1ZA7uvMKmidALv8mMOJpZ5E-B96GnQ5tQCit3xlfFMxOWxL736koa4_D6YbdOo0G8xh1vNGYEhTN4ACI0W8KiuabY63gH9yp6V3LkehXgcIKM/s640/IMG_4506.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">We have a place out on the east coast of Canada in Nova Scotia on the Bay of Fundy. We have no problem eating gluten-free here. In fact, there isn't a place to buy anything to eat unless you get in your car and drive to the Co-op in a neighbouring village.</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">While the view is glorious, we occasionally need to venture. This summer I made my second visit to <a href="http://sackville.com/visit/dining/" target="_blank">Sackville, New Brunswick</a>. Home of <a href="http://www.mta.ca/" target="_blank">Mount Allison University</a>. If you were a celiac kid going off to school, this place looks pretty ideal. Tiny school. Tiny town. Only a handful of places to eat if you include the coffee shops. </span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">This might actually sound more like a celiac nightmare... but here one of these places is an entirely gluten-free bakery and shop called <a href="http://cacklinggoosemarket.ca/" target="_blank">The Cackling Goose Market. </a></span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">They make the most amazing gf carrot cake. Like, so good that Bill suggested we stop again on our way home to Toronto so we could have more for breakfast. </span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">For dinner, you walk half a block to <a href="http://joeys-restaurant.tripod.com/" target="_blank">Joey's</a>, an old Italian restaurant that serves up gluten-free pizza and pasta and takes your concerns pretty seriously. The owner sat us down and made sure we understood he got it, followed by the server who re-iterated that she was aware I needed safe food.</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Not too many readers are going to head to Sackville specifically for this purpose, but I thought that a number of anxious parents searching the net when sending their kids off to school might be comforted knowing that there has never been a better time to be gluten free. Having done this for more than 40 years, I still cannot believe how lucky I am every time I find GOOD safe food. </span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Click on <a href="http://cacklinggoosemarket.ca/" target="_blank">Cackling Goose</a> and <a href="http://joeys-restaurant.tripod.com/" target="_blank">Joey's</a> for links to more info. </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">I hope that this summer you had equally wonderful gluten-free surprises. </span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"><br /></span>claudinehttp://www.blogger.com/profile/04017711616944852141noreply@blogger.com1tag:blogger.com,1999:blog-3117223683890019195.post-38246729675617280202013-08-03T17:29:00.001-04:002013-08-03T17:29:35.749-04:00Plantain - an excellent gluten-free side!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;">It's been YEARS since I made <a href="http://en.wikipedia.org/wiki/Plantain" target="_blank">plantain</a>... I seriously can't believe I've gone so long without it. I mean - LOOK AT THESE GUYS!! Gorgeous, crispy and just a little bit sweet with a sprinkle of salt... mmmmmmmmmm!! </span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;">What makes the gap in time even more unbelievable is how EASY these are to make. Thanks to my friend Doug, who taught me how to make these years ago. He has Dominican roots - and boy, can that man cook!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGT2wQuhGWMRQiG1qVuaAr6cFVF03TpL3FWihLzhLf9a3PaEMGaCb7zkNuD9buU18R0ACXEUGPD5L-tSuvfMrJ131oTrP3k4Ubox-IHCLe81Sm3ylUnnaQD0YaIYtmfzY44lmGY6Zhdo/s1600/IMG_5647.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGT2wQuhGWMRQiG1qVuaAr6cFVF03TpL3FWihLzhLf9a3PaEMGaCb7zkNuD9buU18R0ACXEUGPD5L-tSuvfMrJ131oTrP3k4Ubox-IHCLe81Sm3ylUnnaQD0YaIYtmfzY44lmGY6Zhdo/s200/IMG_5647.JPG" width="200" /></a><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"> </span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;">Here's
how easy it is. Peel a plantain by cutting the top off and slicing down
the sides to peel back. While it looks just like a banana, the skin is a
lot tougher. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHsRlV4z-f0foVlKOSx8kY5apzcC2gh0_KDZ9rU817g4shJ6zVuxP3EIWAOYKrrKUr715DTJEZHQQlm3woYvckcgXM8wmyy8gYQMCaxzqWfrR7aeHET2pCW5QoLVbdYxd6HAgQb30jxgY/s1600/IMG_5650.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHsRlV4z-f0foVlKOSx8kY5apzcC2gh0_KDZ9rU817g4shJ6zVuxP3EIWAOYKrrKUr715DTJEZHQQlm3woYvckcgXM8wmyy8gYQMCaxzqWfrR7aeHET2pCW5QoLVbdYxd6HAgQb30jxgY/s200/IMG_5650.JPG" width="200" /></a><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;">Next,
cut into slices about half an inch thick. Drop into hot vegetable oil (I use
a pot shaped like a wok and only use enough oil to half submerge - not a
fan of deep frying!) </span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"> Cook about 2 minutes and then flip and cook for another 2. Remove and place in single layer on paper towel. Sprinkle one side with salt.</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;">Using the bottom of a glass press down on one side of the plantain to flatten. They should squish down and spread. Don't be afraid of salt here - as much of it will come off in the next step...</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;">Now drop the plantain BACK in the hot oil - for about 1 minute each side. Remove and drain on paper towel until ready to eat (they can stay warm in the oven if you're fixin' other things...)</span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;">You want to make about one plantain for every two people if you're serving as a side (as seen here). Honestly, I could probably eat 2 whole plantain all by myself... they ARE a vegetable after all :). </span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;">On that note, I used a green unripe plantain here. They are less sweet and less starch/carb at this stage. They are also firmer and cook up crispier. You can use this cooking method with ripe (dark) plantains too. They will be considerably softer and won't get crispy. They will also have a sweeter, roasted flavour. </span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;">Either way, they are a wonderful change from grains, rice or potatoes and pair well with so many other foods. I think we'll be seeing a lot more plantain on our plates from now on. </span><br />
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<br />claudinehttp://www.blogger.com/profile/04017711616944852141noreply@blogger.com1