Gluten-free Home

May is Celiac Disease Awareness Month!

2014-05-01T11:29:00.001-04:00

Gluten-free Scallop Scampi -- find my recipe in the Winter/Holiday 2012 back issue of Delight Gluten-free Magazine.

May is Celiac Disease awareness month! After being gluten-free for 5 years now, my life and health have completely changed for the better. I went 20 years before getting a diagnosis of gluten intolerance or Celiac. Since doctors started me on an elimination diet rather than testing me with a biopsy first, (you need to be actively eating gluten in order to have a positive result) it means now that I'm needing to be gluten-free, there is no way I am painfully consuming gluten again in order to get a positive biopsy. They noted my symptoms were so extreme they were sure it was classic Celiac disease. One day, I will get a genetic test to be absolutely sure.

According to Celiac facts from the National Foundation for Celiac Awareness, the average diagnosis time right now is 6 -10 years. That is 6 - 10 years too long so spreading awareness to cut down average time is important. 1 in 133 suffer from Celiac and it is estimated that 83% of Americans who have Celiac disease are undiagnosed or misdiagnosed with other conditions. Please share this to spread awareness this month if you can, or at least hug a Celiac near you. Just make sure there's no crumbs on you first!

The only treatment for Celiac disease right now is a strict lifelong gluten-free diet. No wheat, barley, rye, or cross contaminated oats might seem restrictive to some, but for me it means a bountiful and healthful life again. It's not bad at all, even with my many other food allergies. A positive attitude really helps heal anything. For more information about Celiac disease, gluten intolerance, gluten sensitivity and managing food allergies, check out my resources page.

12 delicious ways to eat Quinoa

2014-04-24T13:41:00.004-04:00

"It's a kween-o!" Thank you, Bud-light commercial for your hilarious take on quinoa.

But sorry, you're wrong. It doesn't taste like a loofah or a dirty tree branch. It tastes amazing!!

And so my love affair with quinoa continues. And I want everyone to know what to do with this crazy little gluten-free grain so all can love it just as much. Pronounced keen-wah, not kween-o, the taste is not nearly as weird as the sound. It's downright yummy and surprisingly, super versatile. Not to mention it ranks as the king of protein among all the grains in the land (even though it's technically a seed....) Quinoa has a distinct nutty flavor and a texture that caters to picking up any sweetness or spice that is added to it; a perfect canvas for the kitchen beginner to the expert chef. Here are some great recipes from around the web, plus one of my own--Spanish Quinoa Stuffed Acorn Squash-- to help you get acquainted with the grain, or seed, of all grain/seeds.

Make it -- from The Kitchn, How to cook fluffy, tasty quinoa.
Bake it -- from The Healthy Apple, Quinoa Spinach Bake
Health it -- from Gluten-free Goddess, Quinoa Taco Salad
Cake it -- from Making Thyme for Health, "Best-ever chocolate quinoa cake"
Crunch it -- from Giada de Laurentiis, Quinoa and herb crusted lamb
Shake it -- from YumUniverse, Gluten-free Quinoa shake
Stuff it -- see my Spanish Quinoa stuffed Acorn Squash recipe below.
Mix it -- from Bon appetit, Cumin scented quinoa and black rice
Sweet it -- from Coffee & Quinoa, Vanilla cardamom quinoa pudding
Spice it -- from Family Fresh Cooking, Spicy sriracha chicken and quinoa bowl
Wrap it -- from Queen of Quinoa, Veggie wraps with quinoa
Roll it -- from Wholesome Cook, Quinoa sushi rolls

Spanish Quinoa Stuffed Acorn Squash

Spanish Quinoa Stuffed Acorn Squash
Yields: 2 large servings, (plus leftover Spanish quinoa).

2 cups dry quinoa
1 and 1/2 cup water
1 can diced tomatoes, in juice
1 cup cooked black beans
1/2 cup chopped red onion
1/2 cup chopped spinach
1 uncooked acorn squash, cut in half
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon white pepper
1 teaspoon cumin
1 teaspoon chili powder
goat cheese for topping
optional: dash of cayenne pepper for added spice

Preheat the oven to 375 degrees.
Place the two halves of cleaned (seeds removed) acorn squash upside down in a large baking dish and add about 1/2 inch of hot water to make a water bath. This helps it to cook evenly.
Cover the dish with aluminum foil and roast the squash in the oven for 35-45 minutes or until insides are soft to the prick of a fork. Remove from oven and let rest.
In the meantime, add dry quinoa, water, diced tomatoes and juice from the can, all spices and salt/pepper to a saucepan.
Bring to a boil, then cover and simmer for 15-20 minutes or until quinoa is fluffy and all liquid has been absorbed. (this is the Spanish quinoa). Add the black beans and red onion and mix well.
Add the Spanish quinoa by the spoonful into the cooked acorn squash "bowl" for a yummy presentation. Top with chopped spinach and goat cheese to taste. Enjoy warm!

Sushi at Home

2014-04-23T12:26:00.000-04:00

Sushi is one-hundred percent addictive in my book. So when I found out I was allergic to soy, fond times with friends and family at various sushi hot spots in town came to a screeching halt. Anyone allergic to soy will probably feel the same. Sushi and Chinese foods ordered out are a major risk. However, that doesn't mean they can't be recreated in the safety of home. Sushi rice and sushi nori (seaweed wrap) is easy to come by in most grocery stores today.

What really puts a soy-free sushi party over the top is coconut aminos, which is similar to soy sauce and is made from the rich sap of coconut and mineral rich sea salt. And adding sriracha or chili garlic sauces for dipping add just the right amount of kick. I prefer my sushi with smoked salmon, but other types of sushi grade fish can be used instead. However, if you have Celiac disease or gluten intolerance like me, steer clear of the imitation wasabi by all means! It usually contains wheat as a filler. Rejoice for safe sushi at home!

Easy Smoked Salmon and Veggie Sushi

What you'll need:

1 package sushi nori (seaweed sheets)
1 and 1/2 cups of prepared sushi rice (boil 1.5 cups of sushi rice with 2 cups water, reduce to simmer for 20 minutes, remove from heat).
thinly sliced cucumber
cubed avocado
sliced asparagus
1 package smoked salmon
Other optional fillings: diced mango, cream cheese, orange bell pepper or whichever fresh veggies are on hand.
coconut aminos for dipping

Add enough warm sushi rice to form a thin, even layer onto one sushi nori (seaweed sheet).
Assemble smoked salmon, cucumber slices, avocado, and optional cream cheese into the very middle of the sheet that is to be rolled up.
Carefully roll the assembled sheet starting at one end, either by hand or using a bamboo sushi roller.
Make sure the sushi roll is tight, but not too tight that it breaks the seaweed wrap.
Slice the roll into bite sized pieces, dip into a favorite sauce and enjoy right away!

Welcome friends

2014-04-22T13:02:00.000-04:00

Welcome to all new and old friends!

The blog formerly known as Sprinkles & Allergies is now the brand spanking new Gluten-free Home. I'm excited to make the debut on blogspot and ready for a fresh start! For those who are new readers, it's nice to meet you! This site is all about everyday living free of gluten and multiple food allergies such as soy, peanuts, and some legumes. I'm a severely food allergic and gluten intolerant girl you see. I'm a freelance magazine writer, student of nutrition, obsessive foodie, (very) amateur wine and zombie enthusiast, and self-proclaimed science nerd. And for old and good friends, I hope you enjoy the new look and feel of the site.

There's a new URL which is www.gfreehome.blogspot.com, be sure to bookmark it or use the subscribe button on the right panel. The old site at www.sprinklesandallergies.com will be expiring in two short weeks. My new email contact is glutenfreehome1@gmail.com and please feel free to use that liberally! I love hearing from each and every reader or person that has randomly stumbled on me here. So without further ado, goodbye old, hello new.

Yoga Renewal

2014-03-14T05:54:00.000-04:00

As of today, I've made the decision the get back into daily yoga. Since I practiced gymnastics for most of my childhood, I took an interest in yoga to increase my flexibility even further. But I quickly found that it has far more benefits than just learning how to become a human pretzel. Aside from fixing my posture (I have a bad and lasting back injury from gymnastics), I feel much more grounded, present and calm after a session which helps immensely with occasional food allergy anxiety. While recovering from severe reactions, I used root myself in a downward dog pose to calm myself. That moment when you're slowly sinking into the mat and you can almost feel the earth move as it ticks around the sun...indescribable healing. I am more than ready to return to it.

-my morning meditation in child's pose-

Here are a few good links for beginners to yoga:

5 types of Yoga to try now

3 Yoga Poses to Help Anxiety

5 Common Yoga Mistakes Beginners Make

8 Yoga Poses for Better Digestion

What kind of yoga do you practice?

What are your favorite poses, tips and yoga tricks?

Best Gluten-free Soups on the Go

2014-03-11T11:01:00.000-04:00

I'm a college student, which means time can be hectic. Traveling to and from campus while having rushed lunches between classes requires some real food planning. I can't exactly find safe food options easily in the cafeteria since I need to avoid gluten, soy, peanuts, and other foods. I've learned to love the versatility of ready to serve soups that can be eaten at room temperature or heated. These options offer a good variety of flavors and provide a range of dietary options such as vegan, vegetarian, meat, and dairy-free. They'd be perfect for bringing along on a fun filled road trip (tried and tested method by me)! Here are my top picks for gluten-free and soy-free on-the-go soup options. Lunch tip: Pair these with a prepacked fresh green salad for a healthy boost!

Gluten-free Cafe's Chicken Noodle Soup
Dr. McDougall's Black Bean Soup (vegetarian, vegan) -- my favorite*
Imagine's Creamy Organic Potato Leek Soup (vegetarian, vegan)
Pacific's Organic Roasted Red Pepper and Tomato Bisque (vegetarian, contains dairy)

Strawberry Banana Vanilla Protein Smoothie (dairy-free, vegan)

2014-03-10T09:56:00.000-04:00

A bright pink smoothie will always be appealing to me. Something about such a bubble-gum looking shade mixed with the fragrance of fresh fruit is just so enticing, especially in the last weeks (hopefully) of cold winter weather. My favorite vanilla brown rice protein powder, which is gluten-free and allergen-free, alongside strawberries and bananas is an extra boost for getting the day started. A much welcomed heat wave of 40 degree weather is on the agenda this week, so here's to the coming glimpses of spring and more fruity healthful smoothies galore!

Strawberry Banana Vanilla Protein Smoothie (dairy free, vegan)

8 large strawberries
1 banana
2 tablespoons Vanilla Brown Rice Protein powder
5 ice cubes
1 and 1/2 cups almond milk or non-dairy milk alternative

Combine all ingredients in a high speed blender and process until smooth.
Serve cold and dream of spring and summer sunshine!

Simple Green Boost Smoothie

2014-02-12T04:47:00.000-05:00

Sometimes I get slightly too complacent in being careful with my food allergies and end up taking some chances that I know I should not. Usually right afterwards though, I relearn the lesson that nothing should come before health, especially not shortcuts and convenience. Today I'm back on the right track in healing and treating my body to fresh wholesome nutrients with a quick morning smoothie to kick start my day. The simplicity of three main ingredients and the vibrant green goodness they provide gives a burst of springtime to this otherwise bleak winter we've been having. Getting into the green smoothie habit is something I recommend for everyone suffering from the cold-season blues, and everyone else too for that matter!

Simple Green Boost Smoothie

Yields 1 serving

1/2 large cucumber, peeled (peeling may reduce pesticide intake if conventional cucumber)
1 cup baby spinach leaves
1/3 cup curly kale leaves (small handful)
1 cup almond milk (or other non-dairy milk)
Optional: squeeze of fresh lemon juice and ice cubes

Place all ingredients in a high speed blender and process until smooth.
Drink it as soon as possible for the most nutrients.

Stuffed Roasted Portobellos with Goat Cheese and Greens

2014-02-08T10:05:00.000-05:00

I have my dad to thank for awakening my love of mushrooms. When I was a child, his stories of wild mushroom hunting while he prepared Michigan morels in wine and cream sauce (divine) made me interested in trying different varieties as an adult. Portobello mushrooms have quickly become one of my favorites, not just because of their rich taste and meaty texture but because they're loaded with essential vitamins, fiber, and are a great source of potassium. I also find it fascinating that many varieties of mushrooms have anti-cancer properties due to their high phytochemical content which may help safeguard cells in the body from disease.

Recently my fiance brought home three huge portobello mushroom caps from the market (he had his own plans for them apparently, oops) which I quickly commandeered and turned into a goat-cheese stuffed delight. With the addition of fresh spinach and basil, the dish packed both indulgence and health into one vegetarian plate. The best part? It was an absolute breeze to make; no fuss, no chopping required and naturally gluten-free.

Stuffed Roasted Portobello Mushrooms with Goat Cheese and Greens

3 or 4 large Portobello mushroom caps
goat cheese to taste
1 cup fresh baby spinach
1/4 cup fresh basil
Salt and Pepper to taste
2 tablespoons olive oil

Preheat the oven to 425 degrees F.
Remove the inner flaps/gils and stems from the mushroom caps and discard, (or save the stems for other recipes).
Drizzle caps with olive oil on both sides, salt and pepper each side and set stem side up on a baking sheet or dish.
Sprinkle desired amount of goat cheese, spinach, and basil on top of each mushroom cap and lightly drizzle with olive oil again (optional).
Roast in the oven for 15-20 minutes or until the mushrooms are cooked and the goat cheese is melted. Serve hot or at room temperature. Optional: after removing from oven, add additional basil for a burst of fresh bold flavor.

Healthy Triple Chocolate Dream Shake (Gluten-free)

2014-01-30T10:58:00.000-05:00

Some of us with multiple food allergies and intolerance can face an uphill battle on maintaining a healthy weight. Let's face it, it can really happen to anyone. Those of us who are underweight can feel a little overwhelmed while being constantly surrounded by weight loss advertisements, and those with a few extra pounds can feel equally pressured by the media to be thin.

With restricted food allergic diets however, it can see like a lot of extra planning to keep a balanced weight. Luckily, it doesn't have to be as complicated as it might seem. Supplementing with a delicious protein packed smoothie or shake can make it fun and easy. Since the start of the year, I've made some great progress on my goal of adding a few pounds of healthy weight by adding shakes between meals (not cutting down on any meals). This adds extra calories, healthy fats, calcium, and more plant proteins that I might not have consumed otherwise.

If someone is on the road to losing a few pounds, they may consider replacing a regular large lunch with a protein packed shake that will fill them up and help keep them feeling full until later in the day.

This amazing shake I've been making and guzzling everyday this week seriously tastes like a decadent bite of chocolate cake--minus the unhealthy ingredients! I just had to give it a name worthy of its yummy goodness-- triple chocolate dream shake. It uses some of my favorite gluten-free products (that also happen to be soy-free) including LaraBar Chocolate Chip Cookie Dough fruit and nut bar, brown rice chocolate protein powder, and Almond Breeze unsweetened chocolate almond milk. Oooh chocolate dream, you're making me melt!

Healthy Triple Chocolate Dream Shake (Gluten-free)

Yield: 1 large shake, or 2 smaller shakes.

1 and 1/2 cups Almond Breeze unsweetened chocolate almond milk -- (**can be substituted for alternative non-dairy milks or homemade versions).
1 Larabar Chocolate Chip Cookie Dough flavor (contains cashews, milk--**substitute with Larabar Chocolate Coconut flavor for a vegan option)
1 and 1/2 tablespoons Jarrow Formulas chocolate brown rice protein powder (**can be substituted for alternative protein powders)
4-5 ice cubes

Add all ingredients to a high speed blender (I use Vitamix) and blend on high until a smooth consistency is achieved. (*Note: If a thinner consistency is desired, add additional ice or non-dairy milk).
Serve cold.
**For a regular treat with less protein, omit the added protein powder.

Spicy Roasted Chickpeas (Vegan, Gluten-free, Soy-free)

2014-01-29T10:17:00.000-05:00

Chickpeas are a protein powerhouse and full of the healthy fats that our body needs. According to USDA nutrition facts, one cup of cooked chickpeas contains around 15 grams of protein and a huge amount of fiber (12 grams) which in my opinion is extra important for us gluten-free folk to make sure we get enough of. Since I've been eating less meat this year, I've been rotating between a few types of legumes that my body isn't allergic to, which luckily includes these gems. I love the slightly nutty texture of chickpeas and their earthy taste that is the perfect canvas for building bold flavors on. My take on spicy, crunchy roasted chickpeas has a Cajun flair that really heats up snack time in the freezing dead of winter. (Literally, I'm not joking, everything around here is dead and cold right now and the low temperatures have been insane....lows of -15 degrees F and -35 degree F wind chills are just not acceptable!) It's so hard to be very busy and try to hibernate through the harshest of northern winters at the same time. Cheers to hot and spicy allergy-free and vegan snacks to help strike a balance, and hopefully cheers to more above zero temperatures!

Spicy Roasted Chickpeas (Vegan, Gluten-free, Soy-free)

1 can chickpeas or garbanzo beans, drained
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
Optional: red pepper flakes for added heat

Preheat oven to 400 degrees F.
Rinse chickpeas and dry thoroughly. Spread evenly on a baking sheet.
Drizzle with olive oil, dust evenly with spices and gently toss to ensure even coverage.
Roast in the oven for 35 - 45 minutes (check at 30 minutes) until chickpeas are crispy and golden brown.

2014 New Year, Fresh Start

2014-01-05T08:28:00.000-05:00

Happy New Year!

For me, 2013 was the year of growth and challenges. I made the decision to pursue my passion for nutrition through graduate school which was an entire gear switch from my undergraduate studies. It was challenging to become a scientist after political and linguistic focus and I admit I was not fully prepared for the onslaught of organic and biochemistry. But it remains one of the best choices I have made for myself and I'm proud of what I accomplished in one year's passing. I've learned a vast amount, and I simply cannot put a price on that.

With the turn of the new year, I carefully sculpted out my new goals and aspirations which erupted in a buzzing excitement and personal drive that I suspect will not wane anytime soon. One of my biggest changes implemented is to get back to the very basics of a healthy lifestyle. After some bouts with systemic inflammation, psoriasis, and regularly consuming too many processed foods, I knew I was drifting a substantial distance from my personal ideals about food and nutrition. This year, I've begun a healing, anti-inflammatory plant based diet that has already done wonders for my small spots of psoriasis (they've all but disappeared after not budging for a few weeks). My overall health plan, in five points:

More vegan dishes, mainly plant based diet
Little, to no meat and dairy, moderate fish intake.
Very limited processed food products and refined sugar
Weekly Yoga, meditation, and positive affirmations
No alcohol consumption, save special occasions

I've been in the kitchen doing some mad-science (cooking and making massive messes) and am excited to share my new approach to whole nutritious plant foods with all of you. Additionally, I've received many kind emails and comments regarding the blog that have really reignited the spark for fresh new content. I want to thank each and every one of you for the support and love you have shown me--I appreciate you all very much and thank you for your patience on the downtime during my studies. An inspiring quote I came across that I find potent and vital to remember this year: "Never be ashamed of a scar. It simply means you were stronger than whatever tried to hurt you." - Unknown. Remember that only you have the power to make your year the year you wish it to be. With love and health, I wish you a happy and extraordinary 2014.

Gluten-free Red Lipstick Shootout-- featuring Red Apple Lipstick

2013-11-09T07:21:00.000-05:00

http://www.youtube.com/watch?v=2VfCZHEwjSs

I recently compared and contrasted some of Red Apple Lipstick's fabulous new fall (gluten and allergen free) red lip colors with a few of their previously released colors in what I like to call a Red Shootout! I don't know which is my favorite as they're all unique and have their own beautiful undertones and twists on shades of red. In my quick little shootout video, I feature six shades of red and one berry/red lip gloss. Below I'll describe and compare the features of each one since the video is shorter and just a small visual overview. All of the products featured can be found at redapplelipstick.com

Red Apple Lipsticks Featured: (in video order)

Red! 101 - This is the epitome of a classic red lipstick! It was the first color I ever bought from RAL and easily one of my favorite and most used colors. It's a blue based red that has the perfect amount of creaminess and shine. This really looks great on a variety of skin tones.

Strawberry Lips - Closer to a wine color of red, Strawberry Lips is darker and has more brown undertones than Red! 101. Compared to Barcelona, it's slightly lighter in color and with less brown/orange tones in it. It has a silky finish with no sparkles but nice shine. It can be worn more sheer or darker depending on the number of coats applied.

Light My Fire (new fall 2013) - The name of this one says it all! Light My Fire is a pretty and glowing coppery red with little shimmers that remind me of a warm fall bonfire. I really love how it slightly sparkles in the sun or shines at night.

Ravishing (new fall 2013) - This bold red is described by RAL as "luxurious" and "crimson". I agree! It has fantastic color payoff as part of the instant color collection and is darker than Red! 101 and Strawberry Lips. I love the depth of Ravishing, and I think it even makes my teeth looks whiter when I wear it! I apply it with a lipbrush.

Barcelona (new fall 2013) - This is such a great name for this one, it reminds me of a warm Spanish brick color. I think the brown/orange tones in this red would flatter a lot of different skin tones and it's a great color to play with intensities (sheer vs. bold).

Fierce (new fall 2013) - The best bold and deep red/purple wine color ever! Fierce looks ultra dark in the tube, but applies lighter. I regularly use a lip brush to apply this vampy color for more accuracy--I don't want to go out of my lip line with such a bold color. While some women might think it's too dark for them, I say think again. You have total control of how light or dark you want the color to be since it's a mineral lipstick. I think a vampy dark lip in the fall/winter months is so chic!

Berried Treasure (mint 2 be gloss) - I love this minty gloss and use it almost daily! It's a true berry color that is a little more on the sheer side, but with tons of shine and sparkle to brighten up your look. I paired this gloss over Strawberry Lips and got a great shiny mauve color! This gloss would look great on everyone in my opinion. It also contains added vitamins for great lip health and moisture around the clock.

Which gluten-free red lipstick is your favorite??

(Tip: Regularly exfoliate your lips of dead skin cells using RAL exfoliate stick before applying lipstick for an ultra smooth finish).

**Also worn in the video on my eyes: Red Apple Lipstick Mineral Eyeshadow in "Down the Earth" all over the lid and "Silver Lining" on the inner corners of my eyes and just under the brow bone for a natural awakening glow.

G-Free Spotlight: Jennifer Esposito's NYC Bakery

2013-10-06T08:03:00.000-04:00

If I ever find myself in New York City, I'll be making a definite trip to actress Jennifer Esposito's gluten-free organic bakery. Her story of overcoming adversity is such a dose of inspiration as she fought unfair treatment concerning her Celiac disease by former employer CBS on the set of "Blue Bloods". After CBS allegedly ignored Jennifer's physician requests for her to work a temporary reduced work schedule, she collapsed on set due to complications from Celiac related symptoms. Read more about her story on her website Jennifer's Way, which is dedicated to Celiac advocacy and support. Jennifer's Way bakery offers everything from bagels to cakes, breads, and cinnamon rolls -- all free of gluten, soy, dairy, and refined sugar! If you're ever in NYC, I highly suggest you go check it out and say hi to Jennifer. In her words, "Food should be enjoyed, not feared!" Check out the full menu here.

Photo credit: Jennifer's Way

Special Guest Post: Pumpkin Butter Chocolate Chip Pancakes

2013-09-27T08:10:00.000-04:00

Happy official fall! I'm stoked for sweater weather, apple cider, warm bonfires, and of course college football (go blue!). Nowadays, this time of year reminds me of hanging out with my sister and my brother-in-law on the weekends while they lived ten minutes away during grad and law school. Now that they live a little further away, I miss them like crazy! But the times we do share now are always just as special. I'm lucky to have an older sister who is my best friend and is so very inspiring. I'm excited to share her first guest blog post with all of you. So without further ado, here she is!

LNG:

Hello--this is Lindsey, Bethany's favorite (and only, haha) older sister! I hope you enjoy my first guest post on her blog--I have been waiting for the perfect first recipe to share with all of you.

A bit about myself: I am a lawyer living and working in Michigan with my husband/best friend Joe. Like Beth, I am on a strict gluten free diet, which I started in August 2009. I feel very fortunate to have Beth as a resource through all of the challenges of living gluten free. Really, our mutual need to be gluten free has been a blessing in disguise, because we are closer to each other than ever!

On to the food....

It's starting to feel like FALL in Michigan! So of course, I have been craving all things pumpkin. Pumpkin soup, pumpkin pie, pumpkin bread...they are all on my list. Last Saturday morning, I woke up with the pumpkin craving and Joe wanted chocolate chip pancakes. So, we combined our cravings for an awesome batch of pumpkin pancakes! These pancakes are very moist--almost a cake-like texture. Please forgive the slightly overcooked pancakes mixed in with the properly cooked pancakes--I got distracted during 1 batch!

This recipe uses pumpkin butter instead of pumpkin puree. Pumpkin butter isn't really "butter"-- it is basically a concentrated form of pumpkin puree, cooked down slowly with spices and sugars until it reaches a spreadable consistency, like butter. As a result, it is quite rich and contains a ton of pumpkin flavor for the amount you need to use in a recipe.

I got brave and made my own pumpkin butter at home using pumpkin puree, apple cider, maple syrup, and pumpkin pie spice. Here's the finished product!:

However, the recipe I used was very time consuming and I would not recommend it unless you want to stand stirring your bubbling, splattering pot of pumpkin puree for over an hour. Instead, I would recommend picking up pumpkin butter at a specialty food store like Trader Joe's--I believe theirs is under $3.00 per jar.

You could probably substitute pumpkin puree for the pumpkin butter in this recipe--but I would guess you would need to add more of the Pancake Mix because the puree will be much more watery than the pumpkin butter and more pumpkin pie spice.

Gluten-Free Pumpkin Butter Chocolate Chip Pancakes

Yield: about 15 pancakes.

1-1/2 cups Pamela's Pancake Mix
1/4 cup pumpkin butter
1 tbsp canola oil
2 eggs
1-1/4 cups water (add slowly)
1/3 cup semi-sweet chocolate chips (or up to 1/2 cup for more chocolate-y goodness!)
1/2 tsp pumpkin pie spice
Maple syrup for serving

Whisk eggs in a large bowl.
Add pumpkin butter and oil and whisk together until smooth.
Add pancake mix and stir together lightly, then slowly add water until you reach your desired pancake consistency. I like mine to be a bit thick so the pancakes don't run all over the pan when I measure them out--if you like thinner pancakes, you can add more water. Then, stir in the pumpkin pie spice and chocolate chips.
Heat your non-stick frying pan over medium. Spray pan with non-stick cooking spray (I usually don't need to do this with my non-stick + Pamela's, but I noticed this batch sticking a bit--probably due to the pumpkin).
Measure 1/4 cup of batter per pancake and pour into pan. Cook on side one until lightly browned, then flip and do the same for the reverse side. Serve with warm (100% PURE) maple syrup.

Gluten-free sisters, and best friends!

Friday Links - Have a great weekend!

2013-09-20T09:23:00.000-04:00

Happy Friday! Today I'm savoring probably one of the last warm weather days/weeks around here and remembering the great times I had this summer. I had a blast visiting my family and getting up north to Alpena, which is always the best place ever no matter how far I travel. I snapped some great photos of the fam which I enjoyed looking back through. My cousin Nathan is pictured above looking dapper before we engaged in a traditional intense game of thunder and lightening and my aunt's fabulous summer sangria. Have a great weekend, and enjoy these end of the week links I'm loving!

For the kiddos, 5 gluten-free back to school snacks

I'm all about the pumpkin come fall. This healthy pumpkin and spice quick-bread with nuts (vegan/gluten-free) sounds so good.

This gluten-free, soy-free sweet and sour chicken with rice is on my to-make list.

The 14 Best (and worst!) Gluten-free Beers. I love St. Peter's way too much!

GO girl! 2-time "Cupcake Wars" winner shares gluten-free dessert recipes. Totally need to step up my gf cupcake game.

A fantastic blog, "A House in the Hills" is written by a woman with Crohn's disease. Can't believe I've never read this one before!

Updates - gluten-free Tim Horton's and Niagara Falls

2013-09-19T16:05:00.000-04:00

School is in full swing again! And I love it! If you would've said to me (anytime before now) that I'd love microbiology and biochemistry this much I would've said you were mistakenly referring to my twin sister. And you would've said, nuh-uh, you don't have a twin sister. And I would've said, exactly. I can't believe how much different of a person I am these days but it's a welcome change. I'm currently prepping applications to other graduate schools in nutrition to finish my masters degree and this includes taking the GRE...so if you've been wondering where I've been, it's been a hassled/sometimes procrastination-filled juggling act of trying to stay focused and kick butt. I will hopefully get back to a normal-ish sschedule of posting next week just to challenge myself to be better at being in a better state of being. Or something like that.

While on a trip to Niagara Falls, ON with Y, we had a leisurely "breakfast" in a little cafe area just across from the falls. The view was amazing to say the least and I finally got to eat something from Tim Hortons for the first time in my life. While in Canada, right? The gluten-free (pre-packaged!) coconut macaroons are a little less healthy than the things I usually put in my mouth but I was on vacation and was grateful for the safe menu option. And the consensus in the gluten-free community seems to be two thumbs up for taste as well as price tag. I have to agree! Have you tried Tim Hortons gluten-free coconut macaroons yet? I'm tempted to make my own version at home, sans processed sugar and frosting. Until next time--here's a few snaps from our trip to Niagara.

Y and I at the horseshoe falls.

Gluten-Free Zone -- Murraysville, PA.

2013-08-20T09:05:00.000-04:00

During the end of June this summer, my fiance and I took a fun road trip to Philly to visit his family. On the way home, we were able to stop by a charming little cafe in Murraysville, PA (just outside of Pittsburgh) called Gluten Free Zone which was amazingly 100% gluten-free! There were loads of allergy friendly and gluten-free groceries and a wonderful in house cafe/bakery. I actually had trouble deciding what I wanted to eat which is not a problem I'm used to having (but a welcome one at that). What I loved about this place besides it being dedicated gluten-free was the friendly staff and the story behind the business. The owner's daughter was diagnosed with Celiac disease after some health struggles and the family pulled together to support her new positive gluten-free journey. They set out to make delicious, high quality gluten-free and allergy friendly food options and I have to say, they certainly achieved that! You can read more about their story here. I ordered a gluten-free, soy-free pizza and a tomato bisque soup while my non-gluten-free fiance had a gluten-free sub sandwich that he said was amazing. The pizza was one of the best I've ever tasted and our visit made for two happy and full road trippers--reaction free!

We sat down on the cute patio just outside the cafe to enjoy our meal and I was amazed by the total dedication of the shop to keeping the area free from gluten and allergen contamination. Positioned clearly on our table was a sign (pictured above) that stated in bold letters, "Due to Food Allergies, For Gluten Free Zone Customers Only". I felt super cared for, understood, and very surprised in the best way possible. They take their customer's safety seriously and that deserves big applause my friends. Basically, this place is a gluten-free dream and ranks among the best to my knowledge and consideration. Check them out in Murraysville, PA!

I found out about Gluten Free Zone by checking for gluten-free restaurants and shops on the Find Me Gluten-Free iPhone app and website. This site is a serious gem and I highly recommend it for any gluten-free traveler. Thanks to the Find Me Gluten-Free team!

Allergy-friendly Summer Beauty Bag (gluten-free, soy-free)

2013-07-25T10:54:00.000-04:00

Throughout the life of this blog, one of the most requested topics has been allergy friendly, toxin-free, gluten-free, and soy-free cosmetic alternatives. Not surprisingly, these products have proved challenging to find in the past. Today, there are many great products and awesome companies bringing us safe and beautiful collections that not only highlight our natural beauty, but keep us reaction free in the process! What goes on the skin sinks in, so being mindful is key. I've spent a good deal of time perfecting my own safe beauty bag and I'd like to share my favorite trusted brands and products with everyone in hopes of shedding some light on this popular topic. (Note: The following comments are my own unsolicited opinions). If you're new to my site, this is kind of a part-two to an earlier post I did on products in my beauty bag. Be sure to check it out for more information.

Top Gluten-free, Allergen-free Cosmetics Brand:

RED APPLE LIPSTICK

I discovered Red Apple Lipstick some time ago and I'm excited to say they are definitely my favorite cosmetics company by a landslide. The owners Jay and Andrea Harper are fantastic to their customers and are real innovators in toxic-free products. I recently was named the winner of their Red Apple Girls Instagram photo contest and was featured in an ad on their facebook page which can be seen here. Not only do they have amazing lipsticks, glosses, and eye-shadows, rumor has it a mascara is in the works! Check out their YouTube Channel for some great tutorial videos put together by Ashley from Red Apple Lipstick, and a few other videos from Jay, Andrea, and happy customers. Allergen-free, gluten-free, Vegan, paraben-free, cruelty-free, and awesome...what's more to love? (Picture above left: Wearing a matte lip in Secrets and using Silver Lining as an eyeshadow and face highlighter).

Favorite Red Apple Lipstick products for summer:

Lipstick in Sunkissed
Lipstick in Secrets
Lip-gloss in Diamond Sands
Lip-gloss in Amor Caliente
Eye-shadow in Down to Earth
Eye-shadow in Vamp
Eye-shadow in Siren

-Pictured from left to right: Red Apple Lipstick Lip-glosses in Diamond Sands, Hot Mess, Berried Treasure, Fuzzy Navel, Amor Caliente, and Nude Peppermint.-

Other Gluten-free, Soy-free Top Picks (shown above):

RMS Beauty -- "Living Luminizer" (shown top left) is one of my favorite products and is a great highlighter for a natural glow on the skin. It is rich in coconut oil and vitamins for the skin. I use it almost daily. Also pictured is a cream eye-shadow in Magnetic (bottom center) which is a lovely metallic prune shade. RMS "un-coverup" is amazing as a light-wear foundation as well (not pictured).

Ultrapure Cosmetics, Mineral Makeup -- Flawless Finish Powder Foundation in Beach Babe (pictured with brush) is the perfect shade for my skin and is very lightweight. It lets your natural skin shine through and just helps to even out the tone throughout. Ultrapure Cosmetics carries a great pressed powder foundation, (shown in the very first photo upper right), safe mascara, eye-shadows, face cleansers, and eye-liners.

Physician's Formula -- While some of their products aren't labeled gluten-free, a lot of them are clearly labeled and can be found in most cosmetics sections in major stores. I use the Super BB All in One Powder with Zinc Oxide sunscreen and absolutely love it. It's gluten-free, hypoallergenic, paraben-free, and fragrance-free. It isn't specifically listed as "soy-free", but I have never had a soy reaction to it despite being very sensitive. I also use the mineral bronzer (shown in the very first photo far right) and eye-liners designed for hazel eyes (also shown in the very first photo upper right). Physicians Formula has a large range of products, so be sure to read the ingredients. Some products do contain soybean oil and I stay away from those. They are clearly labeled.

Pictured from left: Red Apple Lipsticks in Secrets, Strawberry Lips, Red!, Ultrapure Cosmetics Lipstick in Delicate Plum, and Red Apple Lipstick's Lip Exfoliate product.

What are your favorite non-toxic, allergen-free, gluten-free beauty finds?

Soy-free Vegan Pad Thai (Gluten-free)

2013-07-24T12:03:00.000-04:00

I apologize for the photo quality, as I didn't have time to grab my DSLR the night I made this. Plus the lighting in my kitchen was less than ideal for a quality photo-shoot (it was after 10:00pm). So without further ado, here is my take on a soy-free pad thai using my favorite soy sauce replacement; coconut aminos! Coconut aminos is made from the sap of the coconut tree and has a softer, but similar taste to soy sauce. It's quite salty but is minimally processed and rich in essential amino acids, especially the raw enzyme rich Coconut Secret brand (my unsolicited opinion). I splash it onto warm brown rice noodles with stir-fried veggies and spices for instant delicious take-out worthy food--all while enjoying a night in. I know authentic pad thai doesn't usually incorporate curry, but I love the warmth it adds to the dish and since I don't use fish sauce, I decided the curry could give it a unique kick in the place of it. I also add kale for some green goodness and an unexpected healthy twist.

Soy-free Vegan Pad Thai (gluten-free, dairy-free, vegetarian, vegan).

1 box Thai Kitchen Brown Rice Noodles (or your favorite gluten-free long, skinny noodles).
1 can organic diced tomatoes
1 medium onion, diced
3/4 cup chopped fresh kale
2 cloves garlic, minced
2 tablespoons olive oil, plus more for coating noodles later (optional).
1/3 cup sliced water chestnuts
1/4 cup roasted pine nuts
2 tablespoons coconut aminos (or more to taste).
2 teaspoons Simply Organic curry powder (or your favorite brand of curry powder)
1/4 teaspoon ground white pepper
2 tablespoons water from the noodles (adds starch to thicken the sauce).
Salt and freshly ground black pepper to taste.

Using a saucepan filled with hot water, soak the Thai kitchen brown rice noodles for at least 5 minutes to soften. (I use the whole box, which consists of 4 individual packets). Be sure to save 2 tablespoons of this pasta water after soaking is finished to add to the sauce.
While the noodles are softening, add olive oil to a large skillet and heat over medium heat for 1 minute. Add the onion, garlic, and water chestnuts and heat for about 2 minutes or until onions are slightly softened.
Add the diced tomatoes from the can, (fresh can be used as well, but the juice from the can helps create a nicer sauce), kale, pine nuts, spices, and coconut aminos. Saute over medium heat for 3 to 4 minutes.
Add the softened brown rice noodles and any additional olive oil to coat them and reduce sticking. Mix well over low heat for 2-3 minutes.
Optional: For a spicier dish, add a dash of cayenne pepper right at the end and mix thoroughly. Serve hot.

Spiral Cucumber "Noodles" with Balsamic and Bleu Gorgonzola

2013-07-22T11:58:00.000-04:00

My soon to be mother-in-law gifted me an amazing spiral slicer for my birthday this past May. I first saw this unique kitchen tool used by the always fabulous Mimi Kirk in her raw cookbook, Live Raw. Ever since then, I had the itch to experiment with making my own veggie "noodles". I thought they'd be a welcome change of pace from regular gluten-free pasta, something I tend to make at least once a week.

Now that our summer garden currently resembles a wild jungle of produce, we have more cucumbers than we know what to do with--which is a fantastic problem to have. Using the spiral slicer, I grabbed a few fresh large cucumbers and spun them into something I'd like to call "un-spaghetti". I left the dark green peel on for some added color to the "noodles" and immediately tossed them with balsamic vinaigrette, crumbled bleu gorgonzola cheese, diced red onion, and warm roasted pecans. This is a vegetarian dish but could easily be made vegan by using a non-dairy crumbled cheese instead. It's a perfect light summer bite that creates a whole new take on salad.

Spiral Cucumber "Noodles" with Balsamic and Bleu Gorgonzola

Yield: 2 servings

2 medium cucumbers
1/2 cup diced red onion
1/4 cup crumbled bleu gorgonzola cheese (or non-dairy option)
1/4 roasted pecans
balsamic vinaigrette
Optional: salt and freshly ground black pepper to taste.

Using a spiral slicer, spin two unpeeled cucumbers into long noodle-like ribbons.
Toss with all other ingredients and serve as a fresh take on salad.

Putting the good in

2013-07-18T12:13:00.000-04:00

Often, I look around at "it" and think about where all the negativity and sheer wickedness in the world stems from. That's certainly a place I'd never want to find, or find out how it makes itself so. Regardless of where it comes from, it rears its face, disturbingly strong at times. It can test hope and harbor discouragement even on the brightest of days. One look at the front page of the paper or the bombarding media headlines following us on our smartphones, laptops, and television threatens to turn the love in our hearts into anger, resentment, snap judgement, false entitlement, and even dark feelings of revenge. Is it a surprise that the amount of disconnect and the number of grave stories grows stronger even, as a result? I doubt we should actually wonder where "it" comes from. "Its" time is only dependent on the time we give it. All we have to do each day is give forward as much love and light as possible in order to put the good back in, everywhere. We can't linger in sadness over everything that's gone wrong. We're here to acknowledge the good and the light and to spread it as far as we can. Please enjoy these smile worthy things that remind me no matter what's happening, love can conquer anything.

My partner in fun, life and light.

3 Links that put the good back in:

Photo catch up

2013-07-15T08:57:00.000-04:00

From left to right, and top to bottom:

Birthday dinner at Roast Restaurant Detroit, owned by Michael Simon of the Food Network.
Gluten-free Namaste Blondies for my birthday cake.
Filet Mignon at Roast Detroit was probably the best steak I've had while eating out. It was close to my dad's grilled steak, but still not as good.
A sweet balloon birthday surprise from my lovely fiance!

I sheepishly admit I've been away from the blog for far too long, and I can only blame so much of it on grad school and organic chemistry. While I will never recommend to anyone to take organic chemistry, lab, and other chemistry in a 7.5 week summer semester, I will admit I probably became more consumed with all of it out of sheer panic and I really shouldn't have. Lesson to self: Find Balance. Work hard, but don't forget to breathe. And certainly don't forget to keep doing the things you enjoy most, i.e. blogging, cooking, adventuring, and EATING.

Nevertheless, I am finally back and have a great many things lined up for posting that I'm so excited to share with everyone out there. I luckily ended up documenting my last couple months away through Instagram, so first things first I'll be catching up through these photos with small captions. I've really missed being away. It's more than great to be writing again.

Here are the TOP TEN things that happened during the break:

Finished my first semester of grad school. (also see #10 for details).
I turned 26! Now that's scary...
Passed three chemistry courses in a summer semester, and my fiance graduated with a Graduate Certificate in Finance. Way to go lovebird!
Took a road trip to Philly with my fiance to visit my soon to be in-laws.
Traveled to northern Michigan to visit my family for Independence Day. It was amazing to see everyone!
Had another article published in Delight Gluten-Free Magazine's July/August issue on Ann Arbor, Michigan Gluten-free eats! On store shelves now, or available at delightglutenfree.com
Ate out successfully so many times that I can't even recall how many exactly.
Found a great 100% gluten-free shop and cafe in the outer part of Pittsburgh that was out of this world!! I'll be doing a separate post on this coming up soon -- Gluten-Free Zone!!
Finally got my passport. Now I can go anywhere!
Made the Dean's List!

From left to right, and top to bottom:

Homemade Gluten-free Irish Soda Bread
Gluten-free Paella at Sava's Ann Arbor
Gluten-free Pizza from Silvio's Organic Pizza in Ann Arbor. Check out my feature of them in Delight Gluten-free Magazine's July/August issue!
Oysters at Roast Restaurant Detroit, owned by Michael Simon of the Food Network.
Italian herb baked Salmon with fresh chopped green onions from our garden. Drizzle with fresh lemon juice. Yum.

What Celiac Disease Awareness Month means to me

2013-04-30T18:13:00.000-04:00

This is a face of too many misdiagnoses. This is me before I finally had an answer.

My body was wracked and in shambles. Nervous system stressed to the point of strong shaking episodes. I could no longer drive myself more than ten minutes without experiencing massive dizziness and bouts of blurry vision. No food would stay down no matter how much I ate, which resulted in a scary weight of less than 95 pounds. ADHD ruled my everyday, my mind raced constantly, and then there was the pain. A lot searing pain. These things were the norm, and the norm was becoming worse and worse--fast. I thought I would never function in society normally ever again because of what seemed to be eating me alive from the inside out. But I couldn't find an answer. And I knew I couldn't go on like that.

I remember feeling incredibly frustrated and ready to give up after doctor upon doctor brushed off my debilitating symptoms, whittling them down to things like stress, "being a college student", irritable bowel syndrome, anxiety, depression, just "getting older", and even an eating disorder. Well of course I had an "eating disorder"; food just went in and came right back out...unintentionally! The fact that I saw half a dozen doctors that misdiagnosed me and failed to look for the root cause, (one that isn't "solved" with a pill) frankly scares me. It scares me more today than it even did back in that moment because at the time, I didn't realize that I really could have died from this.

Luckily, my parents were able to help me find a doctor who finally listened to all of my symptoms. That doctor turned my life and health completely around in a matter of weeks with the first mention I'd ever heard of Celiac Disease and gluten. While grateful, I questioned why I was not correctly diagnosed when my first symptoms showed as a toddler. I was nearly 21 years old when the diagnosis came, and it came at the breaking point. This is not acceptable to me, and shouldn't be to anyone.

May is Celiac Disease awareness month. I see it as my moment to shine and be proud of what I've overcome. I'm healthy and alive today, living in harmony with my lifelong disease. While I often advocate for awareness throughout the year, I'm taking the special opportunity today to share my story again in hopes that the more we share, the shorter the diagnosis time will become. According to the National Foundation for Celiac Awareness, the average time it takes for someone to be correctly diagnosed with the disease is 6 to 10 years. Misdiagnosis and no diagnosis can cause permanent damage, cancer, and can kill.

Healing can only begin after answers are found. Talk to someone about Celiac Disease today. Read about Celiac Disease on the NFCA website, or follow the links in my Resources page. And don't forget to hug a lovely Celiac near you ;)

Happy Celiac Disease Awareness Month!

Classic Gluten-free Blueberry Pie

2013-04-30T09:57:00.000-04:00

Sometimes when I embark on something new and big, I usually crave something comfortable and familiar to keep things feeling balanced. Like gluten-free blueberry pie. Warm, juicy and naturally sweet, it pairs perfectly with a scoop of sugar-free vanilla coconut milk ice cream. One of my favorite blueberry pie recipes is gluten-free and dairy-free from The Spunky Coconut. I'll be indulging in a similar blueberry cobbler (above) today, as I just finished a two-day long overhaul of my blog (as you've probably come to notice). I'm now completely self hosted and couldn't be happier with the new design! To top it off, my fiance just finished graduate school and starts his new job next week. He'll be spending more time at home this summer, something I know we'll both cherish. So what's not to celebrate? I hope you're looking forward to the long days of summer as much as I am.