Thanks to my lovely friends at Rudi's Gluten Free and their facebook page, I just got word that the Diamondbacks will be hosting a Celiac Awareness Night! 

To read more about how this event came to be CLICK HERE

So, let me tell you what Rudi's has posted on their facebook.

The Diamondbacks will be hosting Celiac Awareness Night on Friday, May 25 (fireworks to follow the game!).  A portion of the tickets sold through this offer will go back to the Celiac Disease Foundation! 

There will also be fireworks after the game (weather permitting.)

Make sure you use promo code: celiac

Buy tickets here!

While I don't live anywhere near the stadium, this would be such a fun game to go to!  The Diamondbacks are always fun to watch, and who doesn't love a game that ends in fireworks!!!

In honor of National Pancake Day, I wanted to share my favorite gluten free pancake recipe.

While us non-gluten folks may not be able to share in the excitement of pancakes a'la IHOP, we can still enjoy the same treat, just from the comfort of our own homes. And, in all honesty, while dining out can be enjoyable, Crosby and I do breakfast so well that we prefer how we make it at home! Maybe it's because in this quest of gluten free living, we both cook more? But nonetheless, from this journey, we've begun to do more and more things well. :) From eggs and bacon, to French toast or pancakes, we LOVE how we do breakfast in the Shat house!!

Now, let me give you that recipe!

Gluten Free Pancakes (adapted from Gluten Free and Easy cookbook)

Ingredients:
-1/2 cup brown rice flour
-1/2 cup white rice flour
-1 teaspoon baking powder
-1/2 teaspoon xanthan gum
-1/4 teaspoon salt
-3 tablespoons light agave or honey
-2 tablespoons canola oil
-2 eggs
-1 cup milk
-1 tablespoon applesauce
-1/4 teaspoon pure vanilla extract
-1 cup blueberries or other fruit (optional)

*Note, I said "or" on certain ingredients because I've used both depending on what we had on hand in our home. Also, as often as I can, I try to use organic ingredients. Also, I know this seems like a lot of ingredients, but the combination really does make these tasty! I've tried different variations of pancakes (even using peanut flour, bleh!) but this is so far the best!

Directions:
In a bowl, stir together dry ingredients.
In a separate bowl, mix agave or honey, oil, eggs, milk, apple sauce and vanilla.
Stir wet ingredients into the dry.
Add blueberries, if desired.
Heat a nonstick skillet (I'm currently loving my ceramic nonstick pan!) on medium and spray it with a light coat of oil.
Using a 1/4 cup measuring cup, scoop batter onto pan and cook until bubbles appear on top. Turn and continue cooking, about 2 min.

Some of our favorite toppings are sliced strawberries, peaches, almond slivers, applesauce, peanut or almond butter, and of course, whipped cream! Mix and match toppings to your hearts content.

Serve with eggs and sausage for a yummy meal! Well...I guess there should be some veggies squeezed in there somewhere too?!?!! ;)

If you have a favorite way to make pancakes, please share!!! We love getting new ideas!

Naturally raised meat...what's all the hype?

It's about our health people! Whether gluten free or not, the quality of the food we eat is über important!




So, here's a great article from our friends at Kettle Cuisine, that explains more about quality meat. Also, not to be biased or anything, but Crosby and I think the "good" stuff tastes better too!! ;-)


The Importance of Selecting Naturally Raised Proteins

If you walk into any Chipotle Mexican Grill (Have you seen their new commercial?) and check out their ingredient messaging, their commitment to naturally raised pork, beef and chicken is abundantly clear. If you walk into any Panera Bread and check out their salad offerings, you will see that all of the chicken used in their salads is all natural and antibiotic free. And when you purchase any (non-vegetarian) Kettle Cuisine soup, you can always expect naturally raised chicken or beef. So….why are all three of our companies committing to pay more (sometimes significantly more) for naturally raised proteins? I can assure you that it’s not just for added marketing hype.

There are many benefits associated with cooking with and eating naturally raised proteins. They taste better and more importantly they taste like they should. They are free of antibiotics that pose long term biological and environmental threats. They are free of growth hormones that pose questionable health risks. And, the animals are raised by humane standards and in a way that is truly sustainable.

For the rest of the article, and a picture of a fellow Armenian (I just get the name, but Crosby's 1/4!!), read more... http://blog.kettlecuisine.com/2012/02/the-importance-of-selecting-naturally-raised-proteins/

Looking for a quality gluten free cereal to kick start your morning?

Breakfast is such an important part of our day, just ask any health expert, they'll tell you!

The problem often is, we're in a hurry in the morning and practically running out the door as we shove some sort of "food" product down our throats. An egg omelet would be most delicious on a Monday morning, but realistically we just don't have time. Especially in the winter, those warm flannel sheets are just too inviting to get out of! :-)

So, let me tell you some of the great breakfast finds I depend on.
-protein powder and milk
-granola and yogurt
-toast and peanut butter or cream cheese

Those three are pretty much my staples during the work week.

BUT...I've found something new that I (actually "we" as my hubby enjoyed it too) really liked.





Arrowhead Mills makes some quality, whole grain gluten free products! You can imagine my excitement at our local Super Walmart last week when I noticed an increase in Arrowhead Mills products! Organic and whole grain? Yes please!

This cereal did not disappoint. As Crosby (my hubby) said, "This tastes just like frosted flakes!" Yum! And yum! I added some sliced bananas and it made for a great, quick breakfast that definitely satisfied. Just a quick side note, a bowl of oatmeal tastes great to me, but it never satisfies (I'm hungry again in less than an hour!). So it was nice to see that after eating a bowl of this I was good for about 2 hours!

Here's some nutritional facts about this cereal:
4g protein
Only 5g sugar (yay!)
Organic
Whole grain (buckwheat and brown rice)
Low fat (1g)
All natural!

We definitely will be keeping this as a new staple in our pantry!

Is there another whole grain, gluten free breakfast you enjoy? Please share with us!

Happy President's Day (oh the joys of being a teacher...sorry love!)!

Looking for a last minute treat to make your sweet?!?! 

Here's a quick, easy, AND delicious way to say Happy Valentines Day to the one(s) you love. 

I hope mine look like this! :)

Homemade Peppermint Patties (naturally gluten free!)
*Note: this recipe is quite large and includes peppermint pieces crushed on top (a little more "Christmas-ish"), but you could easily omit the peppermint pieces and shape your patties into hearts! :)  I'll be following a recipe that yields less patties, so I'll try to get that to you later today.  BUT...I didn't want to wait until I was done to share this wonderful treat with all of you!

This recipe was taken from here.

Homemade Peppermint Patties
(adapted from Allrecipes)
yield: approximately 28 large (2½-inch) or 40 smaller (1½-inch) patties

• 1 cup of sweetened condensed milk
• 2 tsp peppermint extract
• 4–5 cups of confectionery sugar (I used a little under 5)
• 24 oz. of dark, high-quality chocolate (I used only 21 oz. and it was barely enough)
• a handful of soft peppermint candies, crushed

Combine the condensed milk and peppermint extract in a large mixing bowl. Beat in the confectionery sugar until the mixture is stiff and no longer sticky.
Form into balls and place on a wax paper-lined baking sheet. Flatten with the bottom of something smooth (like a glass).
Allow the patties to dry out at room temperature for about 2 hours. If they still feel a little soft after 2 hours, pop them in the fridge so they’ll stiffen up and be easier to dip in the chocolate.
To temper the chocolate:
Roughly chop chocolate, then place around a little bit less than 2/3 of it in the top pan of a double boiler. Stir occasionally with a silicon spatula until the chocolate has completely melted and reached 115°, then remove from heat.
Stir in the remaining chocolate, making sure all of it dissolves. Continue stirring until the temperature of the chocolate is between 91°–88°.
Dip patties in chocolate and place on wax paper. Immediately sprinkle the crushed peppermint candies on top.

The original patties

Give the candies about an hour to set, then dig in!

That's right people, Rudi's is hosting giveaways ALL month long!!

Talk about an awesome opportunity to score some great products.  Besides getting an automatic $2 off their products, for liking them on Facebook, you can also win cookbooks, jams, a camera, and all sorts of stuff!

I'm just learning about this company (I live in little 'ol Bakersfield, so I'm sometimes a slow learner...), but I didn't want to wait until I was more familiar to let you in on their great deals!

Check out more below and don't forget to "like" them (& us!) on Facebook.
Rudi's: Rudi's Facebook
Us: Gfreegal Facebook

Ever wonder about the differences between Celiac disease and gluten sensitivity? Or maybe you're wondering if YOU should go gluten free?

Check out this informative article from the Wall Street Journal!

New Guide to Who Really Shouldn't Eat Gluten

You've got abdominal pains, bloating, fatigue and foggy thinking. You feel worse after eating wheat or other foods with gluten, and better when you avoid them.

A report is calling for a new classification system for gluten-related disorders, including celiac disease; dermatitis herpetiformis; gluten ataxia; wheat allergy and gluten sensitivity. Melinda Beck has details on Lunch Break.
.Is it a wheat allergy, celiac disease or the power of suggestion, given all the buzz around gluten-free diets? Or might it be an ailment medicine doesn't officially recognize yet?

Aiming to clarify the situation, a group of 15 experts from seven countries is proposing a new classification system for the gluten-related disorders plaguing a growing number of people around the world for unknown reasons.

The proposal defines a spectrum of illnesses based on the kind of immune defenses people mount to gluten, from wheat allergies to autoimmune responses, such as celiac disease, in which the body mistakenly attacks its own tissue.

for more...read on here.

Where was this when we went on our honeymoon to Paris in July 2010???  Who knows, it could have been written already and I just didn't find it...I couldn't find a date on the article.

Also, restaurant cards from Celiac Travel were super helpful for our honeymoon! 
Restaurant cards in French!  I would show these to restaurant servers/owners when entering their restaurant or cafe and they could tell me real quick whether or not I could eat there.  Haha...many times I was quickly told, "No...no...no" and shooed out of the establishment! Love it!  Hey, at least they cared enough to not let me get sick! :)

So, here's the great article that I had mentioned earlier.

Gluten-free Food in France

by Virginia Franco, Demand Media
article found here, at USA Today.

Managing celiac disease or any other condition that requires a restricted gluten-free diet is challenging even from the comfort from home. Travelling to a foreign destination can make it even more so. Fortunately, with some proper planning and advanced knowledge, managing celiac disease in France, the the land of patisserie (pastry) and pain (bread), does not have to be "pain"-ful. With a little knowledge about gluten-free French foods and terminology, your travels through France should be pain-free.

Association Francaise des Intolerants au Gluten

The Association Francaise des Intolerants au Gluten translates to the French Association of the gluten-intolerant. If you can read French, you will find a lot of information on their website that will help you navigate the country gluten-free. If you don't, print out their list of "produits génériques autorisés/interdits" or "list of acceptable and forbidden foods" and bring it with you whenever you are at a restaurant, a bakery or even a grocery store. The "inderdits" are the forbidden foods. The list is incredibly detailed, and includes gluten-free product lines and distributors, as well as detailed information such as particular types of regional sausages that are gluten-free. Association Francaise des Intolerants au Gluten http://www.afdiag.fr/

Bio Stores

The term "bio" means organic in France, and "magasin bio" means a health food store. Larger “bio” stores carry greater selections of gluten-free products including muesli, cereals, muffins, small cakes and cookies, although even smaller "bio" stores have an impressive array of gluten-free products. There are literally hundreds of "bio" stores throughout the country, so your best bet is to ask for a bio store with foods that are "sans gluten" or gluten-free.

Aux Biscuits d’Antoine

This bakery prides itself on its line of gluten-free products. Aux Biscuits d'Antoine's biscuits, crackers and cookies are carried in many "bio" or health food stores. Aux Biscuits d'Antoine 5 Petite Rue 89310 ETIVEY - FRANCE (33) 03 86 55 71 73 biscuits-antoine.com

Now we've all been stuck in that rut of being tired and not wanting to make anything to eat, and when the thought comes of "where do we want to eat tonight," our minds start to run.

There are plenty of applications for your phone that you can use to help with this decision making.

Now I have to admit these apps aren't the best looking apps visually, but do you really want all the bells and whistles screaming at you while you're trying to find something that's going to fill your belly?

The way I see it, especially as a man, show me what the restaurant has and how to get there. (Do we really need anything else?)

So the first one is called
FIND ME GLUTEN FREE
Find Me Gluten Free is a gluten free restaurant finder. Easily find gluten free friendly restaurants, bakeries, cafes, grocery stores and more! Businesses are tagged with special gluten free features that they offer, such as pizza, pasta, bread, and dedicated gluten free facility. Search your current location or a specific address. View menus, call, or get directions for each business. View others' ratings and reviews and submit your own. Also, now share pictures of your gluten-free food! We're constantly adding businesses, so share your favorites with others. Also, easily view national chain restaurant gluten free menus. Happy gluten free dining!

I'm such a wuss! I have to start with that so that the rest of this post makes sense.

I'm trying the New England Clam Chowder from Kettle Cuisine for lunch today and I'm scared...haha, I guess not scared, just nervous.


I feel like a kid...what if I don't like it? Which brings me back to my wuss status. I don't care for funky, chewy food (just ask about mussels in London during our honeymoon...they just got pushed around on our plates!).

So here I sit, faced with clam chowder. I do have to say though, it smells really good!

My first bite was safe with just potatoes and broth (would you call it broth?) and it was tasty!!! Creamy, peppery, giant potato chunks, yum! I'm quite impressed. As the flavor lingers in my mouth I find myself wanting another bite. And another.

Which brings me to the clams! Ahh...what will I find?!? Surprisingly, the yummy flavor continues! Wow! Pretty stinking' good, even with the clams chewiness. But I will say they are quite chewy in that funky seafood way. However, I find that as I eat, if I just don't think about it, they're fine! I'm afraid though that if I focus on the chewiness too much it might not be good!

And with that...let me end this post and continue to enjoy my chowder!

One quick note...if you enjoy seafood, I'm sure you will not just like, but love this soup!! I imagine in a gluten free bread bowl would be quite scrumptious!

Ready to moisturize your lips?

I came across this article today and thought you might find it of interest. 

It's directed to restaurant owners, but has some insightful stats and information regarding our lovely gluten free diet.  The title pretty much sums it up...we're mainstream and getting more headway with restaurants and grocery stores every day! 

To quote my hubby, "Hallar!" :)

• Gluten free goes mainstream

  Tags: Business Strategy and Profitability, Food & Beverage, Health & Nutrition, Trends / Statistics
  December 26, 2011

By Cari Price, Corporate Development Chef, Food IQ

Recently, eating gluten-free has grown significantly in awareness and practice in the United States. Ten years ago most of us didn’t know what the diet encompassed let alone name the genetic digestive disorder behind it — celiac disease. Although awareness has grown rather quickly, the occurrence of American’s with celiac disease has only doubled every 15 years since 1974, according to a recent USA Today article.

So why have sales of gluten-free products increased 16 percent in 2010 alone, based on Nielsen Company data? And why does gluten-free rank the No. 1 nutritional claim related to specialized diets on restaurant menus tracked by Mintel Menu Insights?

Awareness of gluten-free is obvious when you consider the expansion in availability and significant sales growth of gluten-free products. And gluten-free menu claims have grown a whopping 114 percent over the last three years. This leads us to believe that consumers beyond those diagnosed with celiac disease are eating gluten-free.

When it comes to menu development around specialty diets such as gluten-free, our industry’s biggest concern is longevity. Is this diet just another fad or is it a growing consumer need? There is a lot of discovery to be done surrounding consumer expectations as well as the best replacements for gluten-containing ingredients, and these processes can be expensive. Additionally, employee education and training is key to preventing cross-contamination with gluten, which is of the utmost importance when dealing with food allergies. Is the gluten-free diet just a “flash in the pan” like the low-carb diet and countless others that have surfaced in recent years? Or does it have sustainability in America?

Here's another great, informative article from Better Nutrition's magazine.  The more I read the magazine, the better I am loving it.  It's full of useful information that can help you lead your life towards, you guessed it, better nutrition! 

This article deals with guidelines on gluten free labeling and how to sift through the insanity that is food product labels!  I promise, this article will help you and it does get better (just like anything, going gluten free is a learning process, but your health is SO worth it!). 

Also, there's an added bonus of a recipe at the end of this article!  Banana walnut pancakes!  I haven't tried them, but ohh they sound yummy!!

Monday have you singing the blues?  You're tired...it's cold...I know. :)



SOUPS, CHILIS & CHOWDERS

 
Well, sing no more because Kettle Cuisine is here to the rescue!  Their soups are designed for people like YOU (and me...it's tasty!). 

Here's why.  You're headed to work and you didn't have time to prepare lunch the day before.  Sound familiar?  Stock your freezer with these soups and you'll be set.  They'll provide you with a warm, cuddly meal that's also nutritious. 

I don't know about you, but I love a nice warm, fuzzy meal in the winter.  It just hits the spot, you know.  But, so often the problem with soup is that it's not filling and leaves you not just wanting, but needing more.

That's where Kettle Cuisine comes in.  Pop one of their soups in the microwave and be prepared to curl up in your office chair with a great meal that's satisfying.  Now, I do need to add, that depending on how much you eat, you may need to pair the soup with something else to fill you up (I've eaten them alone at lunch and been fine, but you may be different...).

Roasted Vegetable Soup w/ Quesadilla (homemade)

I started with trying the Roasted Veggies Soup with a quesadilla for dinner and OH MAN!  It was delicious and I was full.  This soup is packed full of chunky veggies and spices.  Best of all, it's gluten free, dairy free and vegetarian!  The creators of Kettle Cuisine, definitely worked hard to cater to each of our dietary needs.  And to make something that's tasty, wow! 

I mean, it might sound silly, but this soup really was amazing.  I couldn't get over how homemade it tasted.  Seriously, I've tried many different gluten free frozen meals (remember, I'm a teacher so we don't exactly get a real "lunch" break!) and most don't taste that good.  I was impressed to find something that I'd be excited to just pop in the microwave and eat!  After trying this soup I can honestly say that I will be keeping our freezer stocked with Kettle Cuisine. 

To quote their website, "Our Roasted Vegetable Soup begins with a bounty of farm fresh vegetables perfectly roasted for optimum flavor and texture, lightly pureed, and seasoned with our own hand-blended spices. Then it’s finished with extra virgin olive oil to further complement the diversity of its flavors."

To highlight another soup very quickly, let me tell you about the Chicken Chili with White Beans.  Man!  Spicy and rich, this stuff hit the spot.  I tried this on one of those grab something out of the freezer and run to work days and I was impressed.  The chicken tasted like real meat and the flavor was intense.  I've never tasted a chili quite like this.  I noticed the ingredients listed cocoa powder...I wonder if that was the key to the unique, delicious taste?  The spice was definitely apparent, but it wasn't too overwhelming.  Another great thing I loved was that it was creamy, but not heavy!  In my opinion, this is definitely a soup you can eat alone and be filled. 

Chicken Chili and White Beans

One note...this soup is gluten free, but not dairy free.  But, if dairy isn't an issue, then enjoy!  To quote Kettle Cuisine again, "Our made-from-scratch chicken stock is the foundation for this satisfying chili that’s loaded with all natural chicken, hearty white beans and finished with sour cream and fresh cilantro."  Yum!

One last note.  All Kettle Cuisine soups are gluten free, but you'll need to peruse their selection to see what's dairy free, vegetarian or low fat.  Each is clearly labeled and the site is very easy to navigate!

Seriously...amazing!

I was blessed with the opportunity to try Red Apple Lipstick's products and MAN was I impressed. They are a company dedicated to providing their customers with quality products.

Anywho...

So we've been super busy the last week shooting a 2 minute spot for a Udi's Gluten Free Competition, titled "Udi's New Year, New You."

After we came up with our idea for the spot, we pulled together some great friends of ours to help out and get the piece shot within the last week.

I'm now spending the remaining time editing and putting the spot together. I'm not saying what it is, but we'll put the final product up soon.

Have a great day everyone!

I'm really not that good at taking pictures while I'm working, so here's a little BTS of what I'm doing.

We went to Santa Barbara for the weekend and ran down to the beach and I was able to get her right before the sun went down


Here's one of the opening shots... Rachel was getting her makeup on, so I just snapped a quick shot of our simple setup... Man I love my job :)

My great friend Jared helped us with probably the funniest scene of the piece. And Rachel's wonderful friend Cassie came in at the last moment and really gave us everything we needed.

And everyone needs color correcting... Shhhhh don't tell Rachel, she thinks I was "rendering" her image... hahaha I love you wife!


Here's a hilarious shot of Jared, Jesse and John talking about their "problems..." and catching someone off screen...

This post has been promised since making these cookies for a Christmas party and is LONG overdue!  My apologies.

But, it's FINALLY here!! 

The best part about this recipe is that it's naturally gluten free and you likely already have the ingredients in your house.  Just thinking about these scruptious babies makes me want to go home and whip up a batch!  Did I mention you'll be done in less than an hour (from start to finish!)?  No joke!
Enjoy!


Simple, Naturally Gluten Free Cookies
*adapted from Real Simple Magazine (December 2011)

I remember when I first began to wonder if I was allergic to gluten.  I had been so sick for quite a few months (possibly unknowingly sick for years) and I just couldn't put my finger on what was wrong with me.  After attributing my ailments to many different possibilities (but to no avail) I came across Celiac Disease.  Let me rephrase that, my wonderful mother came across Celiac Disease, so I started trying the gluten free diet. 

I need to stop for a moment and encourage (kinda more demand here!) that you get the proper testing before attempting a gluten free diet.  I've said before that my doctor at the time I self-diagnosed (I later got the biopsy for confirmation) was without much knowledge regarding a gluten allergy.  Had I known then what I know now I would have asked for the proper testing.  So please, make your first step and ASK to get the blood test and biopsy before attempting to go gluten free. 

Now back to the beginning of my gluten free journey.  I was at SUCH a loss as far as knowledge and understanding of this new diet (as many of you are) and it just seemed so unbelievably overwhelming that I didn't know where to begin.

If this sounds like any of you, keep reading! 

I found a wonderful article from Better Nutrition magazine that covers some pressing questions about going gluten free, what it is, and what to expect. 

The article was written by Melissa Diane Smith, a nutritionist and author who specializes in personalizing the gluten-free diet!  Love it...hopefully I can meet her one day and pick her brain! (Don't worry, if this happens I'll report back what I learned to all of you!). 

So here's the Q & A she provided.  Info taken from Better Nutrition's website.