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!