Celiac Baby!

Gluten Free Weekly Meal Plan: June 29-July 3, 2015

noreply@blogger.com (Kathleen) — Sun, 28 Jun 2015 15:22:00 +0000

This week is my son's last week of kindergarten here in Paris! Summer is upon us and so is the heat. The temperatures are expected to hit 38C this week! Hopefully your summer is off to a great start too!

Here's our menu for the week:

Monday: Vegetable Stir Fry with Fried Tofu.
I dust firm tofu with either gluten free flour, corn starch or potato starch before frying in in some canola oil to give it the right texture. Then I add it to the vegetables once they're cooked. Serve with rice or rice noodles. I use a frozen stir fry mix to save time and effort.

Tuesday: Chicken Thighs in a Bag with Broccoli and Cauliflower
This is super easy. Purchase oven cooking bags, which are available at most large supermarkets. They should come with a twist tie for closing. For 6 chicken thighs with backs attached, I used about a quarter cup of a gluten free spice rub, and 5 tablespoons of water. Pour the rub and the chicken in the bag and mix to coat. Then add the water seal the bag. Massage it a bit to coat completely, then place in a roasting pan. Roast at 350F (180C) for about 50 minutes. Open the bag carefully and pour into serving dish when done. I steam some broccoli and cauliflower and serve with a cheese sauce or just with salt and pepper.

Wednesday: Pork Chops with Home Fries and Grated Carrot Salad
Simple mid-week meal. Grated carrot salads can be found in the supermarket, or you can just buy a bag of grated carrots and toss with your favourite gluten free salad dressing. I fry the pork chops in a frying pan and the home fries can either be cooked in the same pan, or baked in the oven for a lower fat version.

Thursday: Tabbouleh Salad with Rice Couscous and a Veggie Platter with Dips
I found rice couscous a few weeks ago and used it to make a tabbouleh salad. It's not the same as regular couscous, but it works pretty well. You could substitute quinoa as well. It's basically couscous, tomato, onion, parsley, and cucumber if you like. Toss in a lemon and olive oil dressing with salt and pepper. I serve with fresh chopped veggies and dips like hummus and tzatziki.

Friday: Gluten Free Meatball Sandwiches
Meatballs are easy to make. An egg and/or some torn gluten free white bread with a bunch of chopped parsley, then salt and pepper are all it takes. Traditionally we make them with a mix of pork and veal, but plain ground beef, turkey, or chicken are fine too. Fry them lightly to brown the outside, then drop them in the sauce to simmer.

Wordless Wednesday: Gluten Free Spain

noreply@blogger.com (Kathleen) — Wed, 17 Jun 2015 13:00:00 +0000

I found that Spain was a great destination for gluten free food options, and I took photos to prove it! For more info on gluten free travel and gluten free Spain, check out my travel blog Gluten Free Family Travel.

Shrimp on the BBQ! Everything was cooked on its own grill, so no cross-contamination

The menu of this food truck was 100% gluten and dairy free

Gluten Free Chocolate and Banana Crepe at Copasetic Cafe

Gluten Free Burger at Copasetic

Wordless Wednesday: Costa Brava

noreply@blogger.com (Kathleen) — Wed, 10 Jun 2015 13:00:00 +0000

I enjoyed my time in Costa Brava, Spain last month so much that I can't help but share more photos with you! For more information on gluten free travel or gluten free Spain, check out my travel blog, Gluten Free Family Travel.


The boys, checking out the hotel complex

Part of the children's pool area, that had a pirate theme

The beach at Lloret de mar

Some of the rocky shore down from the beach, seen from the water

Gluten Free Weekly Meal Plan: June 8-12, 2015

noreply@blogger.com (Kathleen) — Sat, 06 Jun 2015 19:43:00 +0000

Well, it seems as though summer weather is (hopefully) here to stay for a while! We had a bit of a heat wave in Paris this past week, and the temperatures are set to stay pretty high for next week so I am happy to have the cooking for the week out of the way!

Here's what's for dinner this week. Don't forget to click on titles highlighted in red to access detailed recipes.

Monday: Nicoise Salad
This is the perfect warm-weather salad. Full of flavour and filling enough to need little else except perhaps some gluten free bread.

Tuesday: Market Dinner of Roast Chicken, Curried Coleslaw, and Bean Salad
Our local market is on Tuesdays and Fridays, and the vendors I frequent know about my son's gluten free diet. A roast chicken, coleslaw (in our case, a curried coleslaw) and a bean salad with an oil and vinegar dressing is simple and delicious, and very summery!

Wednesday: Lamb and Vegetable Kebabs with a Side of Mashed Minted Peas
Lamb can be expensive, but with a kebab you can gt away with using less because it's mixed in with vegetables. I used two larger lamb chops for 8 kebabs. Cut into pieces, season, and then toss in some olive oil. Cook on the barbeque or in the oven at 350F until cooked through.

Thursday: Gluten and Dairy Free "Cream" of Zucchini Soup
We like zucchini at our house, and this soup is one of their favourites. It only takes about 15 minutes, and uses just 6 ingredients. A great option for nights you need to get something on the table quickly.

Friday: White Fish Ceviche
I love making ceviche when the weather is warm. My husband is allergic to shellfish, so I can't make shrimp ceviche, but making it with white fish is just as yummy.

Recipe: Nutella Ice Pops

noreply@blogger.com (Kathleen) — Fri, 05 Jun 2015 09:42:00 +0000

Well, Paris has been hit with a bit of a mini heat wave. We don't have air conditioning in our apartment since the building is almost 110 years old, and all of our windows are the old, thin glass as well. Not much heat gets kept out with those!

The upside is that every window is more like a door, opening wide into the apartment to let in air, and even the shutters have vented slats so we can keep the windows open at night with the shutters closed an still get a bit of a breeze.

Still, there's no denying that it's hot! We walk pretty much everywhere, and in the afternoons my kids come home from school hot and sweaty after being outside in the sun.

I've been making them fruit ice pops, but I saw some chocolate popsicles in the store and decided to make something similar. These are so ridiculously easy to make because they take only 2 ingredients. Whisk together, and pop the molds in the freezer. Done! My sons were so surprised and excited, I know these will certainly become a staple for the summer.

Nutella Ice Pops

Ingredients
(Makes approximately 8 ice pops)

400 ml Coconut milk
4 tbsp. (or to taste) Nutella or other chocolate style spread

Directions
1- In a measuring cup with a pouring spout, whisk together coconut milk and Nutella until combined.
2- Pour into Ice Pop molds and place handles into mixture. Place in the freezer.
3- Allow to freeze for a few hours. Run molds under hot water to loosen before removing the ice pops from the molds.

Wordless Wednesday: Barcelona

noreply@blogger.com (Kathleen) — Wed, 03 Jun 2015 13:00:00 +0000

Last month we spent some time in Barcelona and the Costa Brava. If you're interested in more information on gluten free travel in Spain, be sure to check out my travel blog, Gluten Free Family Travel.

Boqueria Market

Parc Guell

Placa Catalinya

Placa Nova, by the Barcelona Cathedral

Recipe: No Bake Tart in a Chocolate Shell

noreply@blogger.com (Kathleen) — Tue, 02 Jun 2015 19:19:00 +0000

If you have been struggling with gluten free pie crusts that don't turn out right or are too crumbly to work with, this chocolate crust is a great alternative for preparing no-bake tarts.

It's also a fun activity to do with kids, since it involves painting chocolate right onto the tart pan!

I used a 7 inch square quiche pan with a removable bottom. The removable bottom is essential for getting the hardened crust out of the quiche pan for serving.

If you can find a silicone tart pan that can be peeled off, that would probably work well too. Making mini tarts in individual serving size moulds would be another great idea for a dinner party or to do with kids.

A few tips before you start:

1- Use a pastry brush to paint the chocolate, and make each layer fairly thick.
2- Keep aside a little bit of melted chocolate in case you need to do any touch ups or repair any cracks that may occur when removing your tart from the pan.
3- Refrigerate your tart before serving. It helps keep the pudding set.
4- Slice the tart with a knife that has been dipped in very hot water, the way you would with an ice cream cake. It allows you to slice through the crust cleanly.

No Bake Tart in a Chocolate Shell

Serves 6

Equipment

7 inch (about 18 centimetre) Square quiche pan with a removable bottom or equivalent
Pastry brush
Pot or other container to melt the chocolate
Spatula or wooden spoon for mixing

Ingredients

200 grams gluten free chocolate (milk, dark, or white)
200-250 grams gluten free chocolate pudding
200 grams mixed berries (you may not need it all, but too much is better than not enough)

Directions

1- Break the chocolate into squares, and place in a pot. Fill a larger pot about halfway with water and heat on stove until water boils. Place the smaller pot over it without touching the water, stirring the chocolate to melt it. Chocolate can also be melted in a microwave by placing the pieces in a microwave safe container and microwaving on high in 30 second intervals. Stir between each interval, repeating as necessary.

2- If using a metal quiche pan, grease the pan well with oil or melted butter. This is not necessary with silicone pans. Dip the pastry brush into the melted chocolate and paint the inside of the tart pan, along the bottom and up the sides. Make sure to paint a thick layer, paying special attention in the corners.

3- Place the tart pan in the fridge until the chocolate hardens completely. Repeat the painting process two more times, so that there is a thick shell. Once the final layer has hardened, the tart can be filled.

4- Either prepare gluten free pudding according to package instructions, or scoop already prepared pudding from the container and spread evenly in the prepared chocolate crust. Top with fruit until the entire top of the tart is covered.

5- Refrigerate for at least 30 minutes. To remove tart from pan, begin by carefully loosening the sides by slightly pulling two sides of the pan away from the crust. Repeat with the other two sides. It's a bit like loosening an ice cube. Then, press up from the bottom to remove the chocolate tart from the sides, while the removable bottom serves as a stable bottom for the tart. Place the tart (still on the removable bottom) on a serving tray and serve.

Wordless Wednesday

noreply@blogger.com (Kathleen) — Wed, 27 May 2015 13:31:00 +0000

Enjoying some family time and exploring Paris. How are you spending the last week of May?

This lovely lady and that little bird were enjoying each other's company for quite a bit of time!

The old buildings and the cobblestone streets get me every time!

Gluten Free Weekly Meal Plan: May 25-29, 2015

noreply@blogger.com (Kathleen) — Sat, 23 May 2015 19:24:00 +0000

Hard to believe we're heading into the last week of May! This Celiac Awareness month has gone by quickly, but this year I saw more awareness posts and activities than ever before. Just a reminder, as the Minute Rice giveaway is coming to a close, I also have a giveaway running for 12 Boxes of Catelli Gluten Free Pasta for readers in Canada. Don't miss out!

Now, on to the meal planning! Click the titles in red to be taken to full recipes.

Monday: Shepherd's Pie

Tuesday: White Bean & Chicken Meatball Soup

Wednesday: Spaghetti with Sun Dried Tomatoes, Artichokes, and Mushrooms
Cook the pasta according to package directions. While the pasta is cooking, in a pan sautee chopped garlic, a 250g jar of sun dried tomatoes (drained, oil reserved), a 250 jar of artichokes (drained), and 250g sliced mushrooms in a few tablespoons of oil. Season with salt and pepper. Drain cooked pasta, then add vegetables. Pour a bit of the reserved oil from the tomatoes, just enough to coat and add flavour. Add grated Parmesan to taste.

Thursday: Thai Curry Stir Fry With Rice Noodles
I use a frozen mixed vegetable bag just to make my life easier, including carrots, cauliflower, and broccoli. Add whatever vegetables you like. I use Summer Fresh Thai Curry Sauce, but any gluten free Thai Curry sauce will do. Cook the vegetables in the sauce while you cook the rice noodles according to package directions. Drain the noodles, then add them to the veggies and sauce. Mix to coat, then serve.

Friday: Gluten Free Sloppy Joes
Make these leaner with ground turkey or chicken instead of beef.

Wordless Wednesday

noreply@blogger.com (Kathleen) — Wed, 20 May 2015 13:26:00 +0000

Spring is in full swing and I've been enjoying time outdoors with the family.

How are you enjoying the spring where you are?
For more photos, follow me on Instagram!

Early morning at a local park

Love the delicate white flowers against the bright green foliage

Not a cloud in the sky!

The Pont Bir Hakeim

Canadian Contest: Win A Year's Supply (12 boxes) of Catelli Gluten Free Pasta!

noreply@blogger.com (Kathleen) — Tue, 19 May 2015 20:56:00 +0000

For Celiac Awareness Month, Catelli is Offering Tips, Recipes, and a Giveaway to Help Make Gluten Free Meal Prep a Little Bit Easier!

About Catelli^® Gluten Free Pasta

Catelli pasta is made from a unique four-grain blend of white rice, brown rice, corn and quinoa, and is available in spaghetti, fusilli, penne, and macaroni. It has a delicious taste and a smooth texture, and is produced in a dedicated gluten free facility. That means there is no risk of cross-contamination during the production process. On top of that, it's Certified by the Canadian Celiac Association's gluten Free Certification Program.

Catelli Pasta is made with ingredients that are declared GMO free: white rice flour, brown rice flour, corn flour, quinoa flour, monoglycerides (from vegetable/palm oil). It's easy to digest, and has the great taste and texture of regular pasta. It's easy to find, too, as it's available at all major retailers in Canada in the pasta aisle.

Kathy Smart’s Top 10 Tips for Out-of-the-Box Cooking with Gluten Free Pasta

Kathy Smart is one of North America's leading gluten free experts, a best selling author and TV show host.

1. For a unique and delicious gluten free dessert, cook gluten free pasta in water with a bit of honey and a pinch of salt, then drain the pasta, combine it with ricotta cheese and meltable chocolate chips, and bake the mixture for 15-20 minutes at 350°F. Top with fresh strawberries or other fruit, and enjoy!

2. Use gluten free pasta to give a ‘creamy’ texture to your soups without adding cream or butter. Add ½ cup of pasta to your existing pureed vegetable soup recipe. Purée the vegetables together with the cooked pasta to add a unique, velvety texture that will appeal to vegan, gluten free or dairy-free eaters.

3. Avoid the need for flour by using cooked, puréed gluten free pasta to make gravy or white sauce. Adding a bit of chicken stock and a dash of gluten free tamari sauce will make a sauce that’s perfect for topping chicken and pasta dishes, or for use in casseroles.

4. Use leftover gluten free pasta to make mini casseroles in muffin tins for a portable gluten free snack. Combine leftover pasta (I like using spaghetti to make little nests) with pasta sauce, chopped green olives, mushrooms and onions. To help bind the pasta nests, add 1 beaten egg for every 3 cups of pasta. Add to muffin tin, top with fresh Parmesan or mozzarella cheese, and bake at 350°F for about 10 minutes.

5. Instead of bacon and eggs, try pasta for breakfast. Cook up your favourite gluten free pasta and add a bit of pesto or your favourite pasta seasonings. Fry an egg, sunny-side up, and serve it on top of your pasta creation. Add some fresh chopped vegetables to add colour and a boost of nutrients.

6. Try pasta salad in a jar! It’s a fun way to make – and store – a pasta meal in advance. Start with salad dressing of your choice at the bottom of the jar and then begin layering your favourite pasta salad ingredients, starting with hard veggies, such as carrots, cucumbers or peppers. Next, add any cheese or beans (I like to add goat cheese, black beans and cooked quinoa) along with cooked gluten free pasta. Add any greens, such as spinach or lettuce, next and crown the final layer with such toppings as fruit, avocado, nuts or seeds. Screw on the jar lid and SHAKE, SHAKE, SHAKE before pouring into a serving bowl.

7. For a vegan or dairy-free version of your favourite gluten free muffin, cake, bread or cookie recipe, try substituting 2 eggs with ¼ cup of cooked pasta, puréed with 1 tbsp of water and 1 tbsp of Chia seeds.

8. Turn cooked pasta into gluten free pizza by creating a cauliflower pizza crust using cooked, grated cauliflower, mozzarella cheese and ¼ cup of puréed cooked gluten free pasta to help bind the dough ingredients. Add your favourite gluten free toppings to the recipe and cover with gluten free cheese. Bake the pizza crust with parchment paper for easy removal from the oven.

9. Add gluten free pasta to smoothies for a fun way to include pasta at breakfast or snack time. Add ¼ cup of cooked gluten free pasta to any of your smoothie recipes, or try combining 1 cup of milk, ½ cup of frozen berries and 1 scoop of your favourite protein powder along with the cooked pasta. Adding pasta will increase your smoothie’s fibre content and create a thicker consistency, much like a milkshake.

10. Add puréed pasta to hummus! Yes, hummus! The structure of the cooked pasta adds a creamy consistency to hummus. Puréed pasta works well in bean dips as well.

Vanilla Banana Bread Pancakes

A delicious, pasta-infused recipe by Kathy Smart, Leading North American Gluten Free Expert

Prep Time: 3 minutes

Cooking Time: 4-5 minutes

Servings: 4

Ingredients:

1 cup (150 g) cooked Catelli^® Gluten Free pasta (penne or spaghetti)

2 medium eggs, room temperature

½ cup (75 g) quick cooking wheat free oats

1 tsp (5ml) organic vanilla extract

1 ripe banana, medium sized

1 tbsp (15 ml) chia seeds

1 tsp (5 ml) coconut oil

dash of sea salt

Instructions:

1. Add all of the above ingredients in a blender and blend.

2. Heat 1 tsp of coconut oil on a non-stick frying pan and pour in batter to form pancakes. Lower heat to medium and flip pancakes when small bubbles start to form on the top.

3. Cook for an additional 2 minutes.

4. Serve with fresh bananas and pure Canadian maple syrup on top.

Per serving (1 pancake): 165.24 calories, 5.08 g fat, 1.16 g saturated fat, 0 g trans fat, 105.75 mg cholesterol, 36.58 mg sodium, 181.43 mg potassium, 25.59 g carbohydrates, 4.13 g fibre, 4.15 g sugars, 6.35 g protein.

Win a Year's Supply (12 boxes) of Catelli Gluten Free Pasta!

Open to Canadian Residents only, excluding Quebec

a Rafflecopter giveaway

Gluten Free Weekly Meal Plan: May 18-22, 2015

noreply@blogger.com (Kathleen) — Sat, 16 May 2015 11:00:00 +0000

It's strawberry season here in France, so I'm happy to be able to make my strawberry BBQ sauce again with local, fresh berries. There are also a ton of fresh asparagus hanging around at the market, so I have added a simple asparagus side dish to this week's meal plan as well. Happy eating!

Monday: Slow Cooker Pulled Pork Sandwiches on Gluten Free Buns and Strawberry BBQ Sauce

Tuesday: Baked White Fish and Asparagus Bundles with Lemon Vinaigrette
My dad used to cook fish over the fire wrapped up in aluminum foil with some butter, salt, and pepper when we would go fishing. They can also be cooked in the oven the same way, or simply on a baking sheet with the aluminum foil or parchment paper to make clean up simpler.\

Wednesday: Gluten Free Eggplant Cannelloni
This is a great way to eat a traditional pasta dish without the pasta! The eggplant holds in the cheese, and t he sauce adds so much flavour. Use a simple tomato sauce and you have a great vegetarian dish.

Thursday: Gluten Free Hamburger Squash
This recipe is one the whole family loves. The presentation is unique, and the ground been and cheese please the kids, while the addition of the actual squash ups the nutrition level and really makes this a "one pot" meal so to speak.

Friday: 20 Minute Mac 'n' Cheese
This is a favourite around here, and I don't mind because the kids eat it without complaint and it takes so little time to cook. Perfect for Friday night movie night with the kids!

Wordless Wednesday

noreply@blogger.com (Kathleen) — Wed, 13 May 2015 13:18:00 +0000

Just a few photos from around town!

If you want to see more photos, follow on Instagram!

Some of the selection at a local chocolate shop

My helper, enjoying a smoothie on the balcony

Gorgeous trees lining the walking of a pedestrian island by the Seine

The tourist boats are filling up with the warm weather. Take from Pont Bir Hakeim

Canadian Giveaway: A Year's Supply of Minute Rice (12 boxes)

noreply@blogger.com (Kathleen) — Sun, 10 May 2015 04:00:00 +0000

Attention Canadian residents! Minute Rice and I are holding a contest for a year's supply (12 boxes) of Minute Rice to one lucky Canadian winner! Rice is an excellent gluten free option that is incredibly versatile and simple to use. Minute Rice makes meal prep even easier since the traditional long cooking time is shaved down, meaning you can get meals together in a flash!

What Exactly is "Minute Rice?"

“Contrary to common misconceptions, instant rice is as nutritious as long cook rice,” said Norma D’Onofrio, Senior Brand Manager, Minute Rice, explaining that instant rice is long grain rice that is simply pre-cooked, and then dried, in order to significantly cut down on the cooking time required by consumers.

With “pre-cooked rice” as its only ingredient, Minute Rice^® is 100% natural and Non-GMO Project Verified (nongmoproject.org). Available in two varieties – Premium Long Grain White Rice and Premium Whole Grain Brown Rice – Minute Rice^® takes only five minutes to prepare for white rice and 10 minutes for brown rice.

“Minute Rice® is quick, convenient and healthy, turning out just right every time,” D’Onofrio said. “It’s prepared in a fraction of the time of long cook rice, giving you back the time you’d spend in the kitchen so you can focus on what’s really important.”

Tips for Cooking Minute Rice

Top 10 Rice Cooking Tips from Chef John Higgins, Director, George Brown Chef School

Boil in broth: When boiling rice, substitute water for broth to add flavour to the rice itself and your dish. Chicken broth, beef broth or vegetable stock are excellent choices. Low-sodium broths add a punch of flavour without the added salt.

Try coconut: Cook rice in coconut milk for a mildly sweet flavoured rice which pairs well with curry dishes and other spicy recipes. Coconut flavoured rice with fresh slices of mango or your kids’ favourite fruit can make a fun, healthy dessert option.

Think flavour: Add spices to the rice’s cooking liquid for an aromatic and flavourful base to your dish. Star Anise, cilantro and turmeric are good choices, with bold, robust flavours.

Season early on: Don’t leave your seasoning until the end. Introduce the flavours of your dish early on. For maximum flavour, add the herbs or spices your recipe calls for into the rice’s cooking water.

Add veggies: Enhance your rice dish by adding frozen vegetables. Rather than cooking the vegetables separately, though, condense your cooking time by adding them to boiling water before you begin cooking the rice. Using pre-cut, frozen vegetables is more convenient than cutting fresh vegetables (while still being nutritious), especially when you are pressed for time.

Sweeten with fruit: Add dried fruit – such as craisins, raisins, dried blueberries and currents – to your cooking water to draw out the sweet fruit flavours which will infuse your rice with a savoury taste the whole family will enjoy.

Try rice for breakfast: Instant rice in particular is quick and easy, making it a convenient and nutritious family option. Add almond or soy milk, or your kids’ favourite flavoured milk, as well as dried fruits or nuts for a complete, oatmeal-like breakfast dish which can be served hot or cold. Prepare the rice the night before to save time in the morning.

Steep your rice: Infuse the rice with your favourite flavour of tea for a fragrant, subtle gourmet taste. Steep a pot of tea and use the liquid to cook your rice instead of using plain water. For those less adventurous, start with a more simple flavour such as Earl Grey, English Breakfast or Chamomile tea. For an economical option, use the tea bag left over from your morning cup of tea.

Add zing with zest: For a zesty citrus spin on your rice dish, grate lemon, lime or orange zest into the rice’s cooking water as it’s boiling. Be sure to thoroughly wash your fruit with warm, soapy water before grating the zest into the water. For a more gourmet taste sensation, try a combination of citrus fruits in one rice dish.

Cut cooking time: Risotto is a wonderful meal or side dish option enjoyed by all ages, but it takes time to make. Using instant rice in a risotto dish can cut in half the time it takes to make traditional risotto.

Recipe: Wheat-Free Pizza Crust

Wheat-free Rice Crust Pizza

Prep Time: 15 min

Cook Time: 30 min

Total Time: 65 min (including cooling and standing time)

Servings: 4

Ingredients:

2 cups (500 ml) Minute Rice® Instant Whole Grain Brown Rice

3/4 tsp (4 ml) salt

2 eggs, beaten

2 1/2 cups (625 ml) shredded Mozzarella cheese

1/2 tsp (2 ml) each dried basil and oregano leaves (optional)

2 tsp (10 ml) fine cornmeal (optional)

1 cup (250 ml) pizza sauce

1/2 cup (125 ml) each chopped pepperoni, sweet green pepper and mushrooms

Instructions:

1. Preheat oven to 400°F (200°C). Prepare rice according to package directions. Season with salt; let cool to room temperature.

2. Stir in the eggs, 1 cup (250 mL) of the cheese, and herbs (if using).

3. Spray a 12-inch (30 cm) pizza pan with cooking spray; sprinkle evenly with cornmeal (if using).

4. Firmly and evenly press the rice mixture into the prepared pan.

5. Cook the crust on the lowest rack in oven for 10 minutes. Remove from oven; spread evenly with the pizza sauce.

6. Sprinkle half of the remaining cheese over the sauce. Scatter the pepperoni, green pepper and mushrooms evenly over top. Sprinkle with the remaining cheese.

7. Bake for 15 minutes or until bottom is golden and cheese is melted. Let stand for 5 minutes before slicing into wedges.

Per serving: 674 calories, 27 g fat, 30 g protein, 78 g carbohydrates,1,253 mg sodium. Excellent source of riboflavin, vitamin B12, calcium, phosphorus and zinc.

Thank you to Chef John Higgins for this alternative to traditional pizza crust!

Interested in trying out Minute Rice while waiting for the contest results? Get your coupon for $1 off a box by clicking here. Coupons available in limited quantities.

Contest

Minute Rice wants to make one of my Canadian readers very happy by providing them with a year's worth (12 boxes) of Minute Rice. Imagine the possibilities! To enter to win, please read through the contest details below, and make your entries. No purchase required. Not open to residents of Quebec.

a Rafflecopter giveaway

Gluten Free Weekly Meal Plan: May 11-15, 2015

noreply@blogger.com (Kathleen) — Sat, 09 May 2015 08:36:00 +0000

Welcome to the weekly meal plan! I for one and getting more and more excited for the warmer weather here in Paris, and am less and less excited about cooking meals that take a long time to put together. Warmer weather meals simpler meals that use fresh ingredients as their base.

As always, the meal ideas below are based on what my family is eating this week. Always simple, always gluten free. Also, if you see a red link in the meal name, click on it to take you to a more detailed recipe.

Monday: Grilled Chicken Breasts with Garden Fresh Quinoa Salad

Cook up the quinoa and prepare the salad ingredients while the chicken is grilling, and then toss the salad together right before sitting down to eat. About as simple as it gets! Make some extra quinoa to eat on its own for tomorrow's lunch or to put in a soup later.

Tuesday: Slow Cooker Beef Stew

I really love stew, especially the kind that doesn't take much work to put together. Throw it in the slow cooker or simmer on the stove and you're good to go.

Wednesday: Hearty Chicken & Avocado Salad

Using leftover chicken breast, toss with some mixed greens and grated carrots, then add sliced avocado on top. Use your favourite gluten free salad dressing for added flavour.

Thursday: Noodle Stir Fry in a Peanut Sauce

This recipe is easy to make and takes very little time to put together if you use a bottled sauce. I mention the sauce I use in the recipe link, but I usually add a bit of extra peanut butter for a stronger flavour.

Friday: Easy Gluten Free Pancakes

I love pancakes. The kids love pancakes. They're easy, fun, and perfect for a Friday night. Make extra and have some for breakfast tomorrow!

Wordless Wednesday: In the Kitchen

noreply@blogger.com (Kathleen) — Wed, 06 May 2015 12:36:00 +0000

The past few weeks I've been getting back into the swing of preparing weekly meal plans and trying out some different recipes. Here's a quick look at a few things I've been working on!

Gluten Free Crepes

Lamb & Vegetable Kebabs

Gluten Free Molten Chocolate Cake

Gluten Free Weekly Meal Plan: May 4-8, 2015

noreply@blogger.com (Kathleen) — Sat, 02 May 2015 12:48:00 +0000

I'm writing this from Lloret de Mar on the Costa Brava in Spain, looking out over the resort grounds from my balcony.

Although I'm currently enjoying some time at the Evenia Olympic Suites resort, it's back home tomorrow and back to reality on Monday.

Here's what we're eating this week! Links in RED will click through to detailed recipes when available.

Monday: Coconut Carrot Soup and Gluten Free Grilled Cheese Sandwiches

I doubt I'll be in the mood to cook much on Sunday night, but this carrot soup only takes about 15 minutes, and I can make the grilled cheese in the meantime.

Tuesday: Antipasto Platter with Sliced Meat, Cheese, & Olives and a Panzanella Salad

Another meal that can be put together in minutes. A great way to enjoy a cold dinner without sacrificing taste or fullness.

Wednesday: Savory Gluten Free Crepes and a Side Salad

I love sweet crepes, but if you omit the sugar, they're great savory as well. The kids like sliced apples and cheddar cheese, while I like sliced turkey and shredded Swiss. My husband likes scrambled eggs and bacon. Anything goes, and this crepe recipe is pretty much no fail and actually pretty quick to make. Just have the toppings ready on separate plates, and everyone can wrap up their own!

Thursday: Slow Cooker Split Pea Soup

This is a favourite around our house, but as the weather gets warmer, we won't be eating it as much until the fall rolls around again. I don't have a slow-cooker yet in Paris, so I'll be making it on the stove.

Friday: Spicy Sausage Stuffed Poblano Peppers

I love spicy food, but when I make these I make one or two for the kids that aren't spicy. I use a Shepherd pepper (sweet, red peppers) and sweet Italian sausage.

Happy Celiac Awareness Month!

noreply@blogger.com (Kathleen) — Sat, 02 May 2015 10:31:00 +0000

Greetings from Spain, where we are spending the first few days of May enjoying the sunshine on the Costa Brava before it's back to Paris on Sunday. What does travel have to do with Celiac Awareness, you ask? Plenty!

As a family that travels a lot, we try to bring awareness of the need for safe, gluten free food in every destination we visit. As the gluten free food trend grows, so does the impression that it's just that- a trend. I make a point to try and educate and inform people about what a medically necessary gluten free lifestyle truly means, and about how sick one can get by consuming foods that contain gluten if they have Celiac Disease of Non Celiac Gluten Sensitivity.

Spain is an incredibly aware country, and when something is labeled gluten free, it is typically accompanied by the words in Spanish that translate to "Suitable for Celiacs." The food is typically certified gluten free, and not just labeled that way to cash in on the trend. At the hotel we're staying at in the Costa Brava, my son has been served gluten free bread in the restaurant that is certified gluten free, and comes baked in its own sealed bag. That is gluten free done right, and it is the standard that we should be pushing for wherever we may be.

Awareness can come in many forms, but this year the NFCA is pushing for increased testing for Celiac disease for members of at-risk families. Since Celiac disease runs in families, there is a higher risk of developing the disease if a relative also has it. This is close to my heart. This past fall, I traveled to Italy and met my father's cousin, who was diagnosed with Celiac disease at age 73. A few weeks ago, my Uncle went in for testing because he developed a condition that his doctor in Chicago believes may be related to undiagnosed Celiac disease. It's important to get the word out, so I am supporting their campaign, called Seriously, Celiac.

For more information on how you can support it as well, please click on the links below:

National Foundation for Celiac Awareness

Seriously, Celiac

Talk. Tell. Test.

Wordless Wednesday: Paris

noreply@blogger.com (Kathleen) — Wed, 29 Apr 2015 12:28:00 +0000

Did you know I also have a blog dedicated just to travel? Come visit me at Gluten Free Family Travel and get great tips and ideas for your next gluten free trip! Here are a few more of our recent outings from around Paris.

The esplanade at La Defense, the business district of Paris

Another view at la Defense, this time from the escalator outside the mall

A relatively uncluttered shot of the Arc de Triomphe

Recipe: Individual Gluten Free Molten Chocolate Cakes

noreply@blogger.com (Kathleen) — Mon, 27 Apr 2015 11:00:00 +0000

Imagine your own individual chocolate cake with a molten chocolate center that takes less than 30 minutes to make from start to finish and is entirely gluten free. I know, right? That's the beauty of this divine dessert. Very few ingredients, just over 10 minutes in the oven, and voila!

The perfect dessert for the whole family. I say you use it to taunt those people who like to complain that gluten free food is dry and tasteless. Just kidding. Kind of.

You may find these cakes served up on a plate in restaurants, but I find it easier to just bake and serve them in individual ramekins. Since they are supposed to have a soft center that essentially flows like lava when you break into them, it can be difficult to remove them from a mold without breaking them open a bit. Plus, it's more time consuming and complicated, and I'm all about simple. Baking and serving in ramekins means less mess to clean up, and less chance for anything to go wrong when serving guests!

The type of chocolate you use is up to you, whether milk or dark. I personally think a dark chocolate just seems richer, and gives the cake a darker hue. Semi-sweet baker's chocolate would work as well. I just buy regular gluten free bars of dark chocolate at the grocery store.

Individual Gluten Free Molten Chocolate Cakes

Makes 6 servings

Ingredients

150 grams gluten free chocolate
75 grams butter
100 grams white sugar
2 eggs
2 tbsp. gluten free all-purpose flour
6 squares chocolate (1 for each ramekin)

Directions
Preheat the oven to 240C or 450F

1- In a double boiler or in the microwave, melt the 150g of chocolate and the butter together.

2- In a large bowl, mix the eggs and sugar together until the mixture is thin and bubbles form. I prefer to use a stand mixer or a blender to make it easier rather than mix it by hand.

3- Add the melted chocolate and butter mixture and the gluten free flour to the egg and sugar mixture. Mix gently until completely combined.

3- Grease each ramekin with some butter or oil. You're not turning the cakes out, but it makes for easier clean up if the cakes don't stick to the sides. Fill the ramekins halfway with the batter, then place one chocolate square in each ramekin. Fill the ramekins the rest of the way with the remaining batter.

4- Place the ramekins on a baking sheet and cook in the center of the oven for 12-15 minutes. The top should be crusted and look like a regular cake when ready, and it shouldn't jiggle when moved. A toothpick inserted near the side should have some moistness on it, but not have raw batter. If in doubt, cook the full fifteen minutes.

5- Remove from the oven and let cool only about 5 minutes before serving while the cake is still warm. Enjoy!

Gluten Free Weekly Meal Plan: April 27-May 1, 2015

noreply@blogger.com (Kathleen) — Sat, 25 Apr 2015 13:00:00 +0000

It's hard to believe that April is almost over already! Summer will be here before we know it!

The kids are still on Spring vacation here in Paris, and we're heading to Spain for the week. This week's meals are some tried and true favourites that are like always, gluten free & simple to put together.

Don't forget to click on the link of any title in RED to go to the detailed recipe.

Monday: Roast Vegetable & Goat Cheese Sandwich
This is easy to make with frozen or jarred roast vegetables, but I like to roast them myself in the oven. Spread some goat cheese on a gluten free bun, and done! If you can't find gluten free buns where you live, you can make these with pasta instead.

Tuesday: Pan-Fried Pork Chops with Asparagus and a Dijon Sauce
Fry up the pork chops, place the asparagus in the oven drizzled in a bit of olive oil, and stir in a teaspoon of Dijon mustard in a 1/4 cup of plain yogurt.

Wednesday: Salade Nicoise
A great filling salad that reminds me of the beach in Nice every time I eat it! Plus, it uses up any leftover asparagus from last night's meal.

Thursday: Rice Noodle Soup with Garlic, Ginger, and Cilantro

Heat up a pot of gluten free vegetable broth, grate in some ginger and add a bit of minced garlic. Add in the rice noodles. When cooked, top with cilantro (or parsley).

Friday: Gluten Free Gnocchi in a Tomato Sauce
Gnocchi is my absolute favourite pasta, but if you can't find it gluten free, substitute any gluten free pasta you happen to have on hand. To cook gnocchi properly, you must be ready with a slotted spoon. They only cook for a few minutes. When they start popping up to the surface, scoop them out. It means they're done.

Do You Travel Gluten Free? Here's Why I Think You Should!

noreply@blogger.com (Kathleen) — Thu, 23 Apr 2015 14:17:00 +0000

As I prepare to head off to Barcelona with the family in a few days, I can't help but be excited about all the new experiences my kids are going to be exposed to while we're in Spain. We're spending a few days in Barcelona before making our way to the Costa Brava for a TBEX travel conference at the end of the month.

As you may know, after moving to Paris at the beginning of the year, I started writing about our travel experiences on Gluten Free Family Travel, and I'm excited to meet some other bloggers and travel professionals who work in the industry. The conference fell smack-dab in the middle of school holidays here in France, so we decided to make a family vacation out of it.

Amidst all the planning, I started getting some messages from Celiac and gluten intolerant people through the contact form on my site and via email, mentioning that they have been too afraid to travel since being diagnosed. The fear of not finding anything safe to eat, or getting sick on the road in a foreign country where they don't speak the language is enough to make many people decide the risk isn't worth the reward. For some, they mention only taking local road trips where they pack absolutely every morsel of food that will pass their lips while they're away.

This makes me incredibly sad, although not at all surprised. The "gluten free diet" has become the butt of many a joke recently, and instead of the illness aspect behind the need to adopt a gluten free lifestyle being the focus, it's the fad element that the general public has grabbed hold of. As a result, many people don't truly understand how sick eating gluten can make a person who must medically abstain from it. Add to that the fact that it's complicated enough in your own mother tongue, and the thought of having to explain it to someone in a different language can be overwhelming. It can often feel that it's easier to just stay home.

As a mom to a gluten free child, I also worry every time we book a trip. Will the airline forget his meal? Will the restaurant staff really be able to prepare him something safe? What happens if he accidentally gets glutened and has diarrhea for the whole trip? Or throws up? Or breaks out in a rash from head to toe? These things can happen, and I worry about it all the time.

But I don't let it control me, and I don't think it should control you either.

Here's why I travel gluten free, and why I think you should too:

1- Because safe gluten free food can be found all over the world.

It's true. It may mean you have to change the way you eat when you travel, but that doesn't mean that safe food isn't available. Fruits and vegetables, plain meats and fish, and many grains are all gluten free. Internationally, more and more supermarket chains are stocking prepackaged gluten free items on their shelves. Maybe you won't be able to enjoy a meal at the hottest restaurant in town, but purchasing fresh food from a local market can be just as authentic a travel experience and equally delicious. Plus, sometimes the best meals are the ones from that little place most people have never heard of, only you do because you had to look beyond the typical tourist traps. Plus, with the increasing popularity of local home rental services, it's possible to rent out an apartment and cook most of your own meals, avoiding the need to rely on hotel restaurants at all.

Gluten Free Lemon Tart in Paris

2- Because some countries do gluten free extremely well.

Have you ever been to Italy? Ireland? Canada? Most Latin American countries? You should go! In Italy gluten free food is considered medicine, and almost every pharmacy carries some prepackaged gluten free foods. Restaurant and hospitality workers are extremely knowledgeable and often have gluten free items available even if not stated directly on the menu. Ireland has a ton of gluten free options in stores and restaurants. And my home country of Canada? At least in the big cities, safe gluten free grub is not hard to find. In Central America, we never have trouble finding safe food for my son because most items are rice or corn based.

Gluten Free pasta at a restaurant in Caramanico, Italy

3- Because the travel industry is catching on, and only continued demand will ensure that gluten free travel gets easier.

The first time we asked for a gluten free meal for my son on an airplane he got a piece of dry chicken and plain white rice. Today, his gluten free meal often looks better than my regular one. It may be partly due to the "fad" but an increased demand for gluten free items on planes, cruises, and in hotel restaurants is leading to increased availability. That means more choice and safer options, if you do a bit of research first.

My son's gluten free meal on Aer Lingus

4- Because I won't let fear control his life.

Following a 100% gluten free lifestyle is time consuming, can be complicated, and sometimes means that my son is left out of things even if that's not the intention. There's no getting around it. He's not gluten free by choice, which means he can't cheat when he feels like it. He asks if food is safe almost constantly, even when it's me who is feeding it to him. It is a big deal if he takes one bite of something unsafe. He will get sick for days if we mess up. Isn't that enough restriction in his life? While I certainly ensure that he has a healthy respect for the need to be careful with his food, I don't want him to have a fear of the world around him. I want him to understand his limitations, and then find a way to overcome them. I don't want him to be afraid of new experiences because of his food restrictions, and for that to happen, I have to show him how to navigate those challenges.

Enjoying a smoothie on the balcony in our newly adopted city of Paris

5- Because I want to give him the skills he needs to flourish and be self-reliant.

What does that have to do with travel? Everything! There will be many situations in which he will have to navigate the world of food outside of what is provided at home. Should I keep him home from school trips? Refuse to let him join sports teams or other social groups because they may go away on tournaments where he will have to eat? Birthday parties? What about dating, college, business meetings? Life happens, and I don't want him missing out on any of it. Travel teaches him how to be assertive and confident. He is learning how to ask questions and search for alternatives. He is also learning that he can be a part of the world around him in a meaningful way, even if it means he has to do things a little bit differently.

Climbing a gigantic slide in El Salvador

6- Because there's more to life than food.

Food obviously plays a larger role in my son's life than in the lives of people without any restrictions, but I want him to know that there's more to life than just worrying about food. There's music, and books, and friends, and sports, and family, and travel, and languages, and on and on and on. And I want to expose him to as much of it as possible while he's still young and excited about everything. He's not afraid to pick up an instrument, or dance in public, or practice saying something in a new language. He's not afraid to try a new sport, or practice a new skill, or learn a new game. Food is but one aspect of his existence, and I refuse to let it have more control over his life than it already does.


Some of our memories from an incredible trip to Costa Rica

7- Because the world is a big place, and I want him to experience it.

Climbing the steps to Montmartre in Paris. Watching crocodiles from a bridge in Costa Rica. Visiting museums in Washington, D.C. Climbing a volcano in El Salvador. Accompanying his grandfather on his first trip back to his hometown in Italy in over 60 years. All of these experiences are things my son has been blessed enough to have done in his short life, despite being gluten free. And I hope he will continue to have more. I can't wait to show him Sagrada Familia in Barcelona, or the beaches of the Costa Brava. I want to see him climb the Great Wall of China or visit his Tio in Colombia. I want him to hear new languages, experience new cultures, and try new foods. And I want to teach him how to be careful and confident, respectful and self-assured, and to embrace everything this world has to offer. As long as it's gluten free.

Do you travel gluten free? What are your reasons for setting out to explore the world?

Wordless Wednesday: Playing Around Some More

noreply@blogger.com (Kathleen) — Wed, 22 Apr 2015 13:01:00 +0000

Last week I posted a few pictures from some playgrounds we've been to in the last few months, and this week I'm adding a few more! Happy Wednesday!

Want to see more photos of food, fun, and adventure? Follow me on Instagram

My son on top of one of the many giant wooden play structures at a park in Nice, France

Playground on top of the world! The rooftop playground at the Oceanographic Museum in Monaco

At the Children's Museum in San Jose, Costa Rica the outdoor playground includes a plane!

There's nothing like sun & sand! There are hundreds of playgrounds for kids on the beach in Pescara, Italy

Recipe: Quick & Easy Gluten Free Panzanella Salad

noreply@blogger.com (Kathleen) — Mon, 20 Apr 2015 11:00:00 +0000

I grew up eating a salad with dinner almost every night, and most of the time it was one version or another of a panzanella salad. I didn't know it at the time; we just referred to it as salad, and the incredible juices left at the end were used for "dunky dunky" with our bread. It's the little things, right?

Eventually I began to appreciate the way my dad could take one basic salad recipe and modify it so many different ways to keep it fresh and new. Back then, the basic recipe was tomatoes, red onion, cucumber, parsley (or basil, or mint), olive oil, vinegar, and a bit of salt and pepper.

We liked to dip our bread, but if the day-old bread was really hard it got ripped up into pieces and tossed into the salad.

As an adult, it always amuses me when I see recipes for panzanella salad that are miles long and require ridiculous amounts of prep time, because the most delicious salads I've ever tasted were put together in less than 10 minutes. Sometimes I think that people complicate things for no reason. Panzanella salad was originally a way to use up leftover bread instead of throwing it out. It was about being frugal. Hardened bread would be broken into chunks and added to the salad. As the bread soaked up the juices, it would soften, making it edible. It also helped keep people feeling full for longer.

I know there are gourmet versions out there, and if that's what you're looking for, I'm sure you'll find them. This is not one of them. This is the salad I put together when the expensive gluten free bread or baguette I bought for my son is getting hard and I can't stand to watch $6 worth of food get thrown out. It's the salad I make on a hot Sunday afternoon when I don't want to cook. It's the salad I make when I'm feeling a bit homesick here in Paris, and I'm remembering large family dinners with my cousins and my grandmother practically dousing the salad in olive oil and vinegar so that each kid would have enough juice to dunk their bread in. It's simple, rustic, and just the way I like it.

Panzanella Salad with Bocconcini Cheese

Serves 4 as a side

A few notes: The addition of bocconcini cheese is all mine, since I really like the way it brightens it up. If you don't like it or can't find it just leave it out and increase the amount of whatever ingredient you like best.

This recipe doesn't include cucumber because I didn't have any when I made it, but I would suggest adding half a chopped cucumber. I use chives or green onions instead of red because my kids won't eat it with red onions. The bread should be a bit stale, but if not you can still use fresh bread. Gluten free croutons would work fine too.

Ingredients

500 grams cherry tomatoes, halved (one carton)
20 mini balls of bocconcini cheese
handful of snipped chives, green onions, or 1/2 a red onion, chopped
250 grams olives
1/4 gluten free baguette, or about 3 slices gluten free bread, torn into bite sized pieces
5 basil leaves, torn (or substitute parsley)
1/3 cup olive oil
Vinegar or fresh lemon juice to taste
Salt & pepper to taste

Directions

1- Wash the tomatoes and remove any stems. Slice in halves and place in the bowl.

2- Drain the bocconcini cheese, and place in the bowl with the tomatoes. Add the olives (I like green, but black olives work just as well), chives, and torn basil leaves. Tear the basil leaves with your hand. Chopping with a metal knife will cause the leaves to turn black more quickly. Tear the bread into bite sized pieces and add to the salad.

3- In a small container prepare the dressing by mixing together the olive oil, lemon juice or vinegar, and the salt and pepper .When the flavour is the way you like it, pour it over the salad and toss well.

Ideally, the salad should sit for a few minutes to let the flavours mingle and the bread soak up some of the juices, but I can understand if you can't wait and just dig in! Enjoy!

Gluten Free Weekly Meal Plan: April 20-24, 2015

noreply@blogger.com (Kathleen) — Sat, 18 Apr 2015 13:00:00 +0000

Spring is in the air, and soon local farms will have some fresh produce available.

We're lucky to have weekly markets close by so that we can get fresh fruits and vegetables year round. This week's meal plan takes its cue from the flavours of Spring!

Monday: Roast Turkey Breast with Vegetables
We like to buy a boneless turkey roast and roast it in the oven with some vegetables around it. We also sometimes buy turkey breasts and pan fry them. Adding some steamed vegetables on the side is easy.

Tuesday: Vegetarian Tofu Stir Fry
The key to crispy fried tofu is potato starch, but if you don't have any you can just fry the tofu in a bit of oil first. Remove the tofu and set aside. Cook up the rest of the vegetables in some water with a bit of cornstarch added to make a sauce. Season with gluten free soy sauce. San-J and Thai kitchen make gluten free versions. Serve over rice.

Wednesday: Pasta with Tuna, Tomatoes, & Black Olives
I know that tuna pasta isn't everyone's favourite, but we really like it. If you don't, substitute shredded chicken instead.

Thursday: Minestrone Soup
I start with a gluten free vegetable broth and add about 2 tablespoons of tomato paste. Romano beans, chopped carrots, celery, and potatoes make up the bulk of the vegetables. Season to taste.

Friday: Teryaki Chicken & Steamed Bok Choy
This is a simple Friday night dinner. Add some carrots or broccoli if you like. I use Thai Kitchen or San-J sauces because they are gluten free. Simply cook boneless, skinless chicken thighs in the sauce, steam some bok choy, and add any other vegetable you like and you've got a fast and delicious meal. I like to sprinkle some sesame seeds on top of the chicken as well.