Gluten-Free Fun

Gluten-Free Super Bowl Party

noreply@blogger.com (Erin Smith, Editor) — Fri, 27 Jan 2012 05:55:00 PST

With Super Bowl XLVI only about a week away, it's not too early to start planning your gluten-free party menu. As someone who couldn't care less about football, the commercials and the food are what make the Super Bowl fun for me. Many Super Bowl parties focus on junk food, but you can make your party both healthy and delicious while still having fun.

Gluten-Free Fun Snacks

Use store-bought hummus for veggies instead of creamy, calorie-heavy dips or trying making your own edamame hummus or baba ghanoush.
Buy low-sodium or no-sodium potato chips. Check all packaging to make sure your chips are gluten-free! Utz is a great gluten-free brand.
Bake your own tortilla chips using 6-inch corn tortillas. Simply slice up to chip size, add a little flavor salt or spices, and bake on a low-heat for approximately 10 minutes.
Make air-popped popcorn and flavor with Barbara Kafka's 5 Spice Powder.
Throw together a huge pot of vegetarian chili including your favorite hearty vegetables and squash. Serve with your homemade tortilla chips.
Swap out soda for flavored seltzer.
Make some Mexican lasagna! (see recipe below)

The most important suggestion for any party is to eat in moderation. Take a little of each snack or dish and don't overdo it!

Gluten-Free Fun's Mexican Lasagna

1 lb of ground turkey
1 can of diced tomatoes with chilis
1 can of refried beans
1 package of gluten-free taco seasoning (be sure to check the ingredients!)
1/2 cup of corn kernels
1/2 cup of diced onions
2 cups of grated sharp, reduced-fat cheddar cheese
10-12 gluten-free corn tortillas (I use the 6inch kind)

Preheat oven to 350 degrees.
Brown ground meat and drain excess fat.
Add can of tomatoes, corn, onions, and taco seasoning to the meat.
Add can of refried beans and bring this thick mixture to a slight boil.
Put a layer of the meat mixture into a 9X12 baking dish, followed by a layer of corn tortillas, and then a layer of cheese. Repeat with one or two more layers meat, cheese, and tortillas. Number of layers will depend on the size of your baking dish.
Top off with the rest of your cheese.
Bake for 30 minutes.
Enjoy!

This post is written in conjunction with the launch of a new website called The Balanced Platter. All throughout January, TBP has asked gluten-free bloggers to put together their thoughts on healthy, gluten-free living for the new year and beyond. I am thrilled to be a part of this month long blogging project. Please visit www.BalancedPlatter.com for more information.

The Balanced Platter is a one-stop shop for balanced, healthy gluten-free living. With their recent January 1st launch, they have different perspectives about living well on a gluten-free diet from top bloggers in the gluten-free arena. This will encompass recipes, tips, how-to’s, and product reviews.

7th Annual Evening with the Paul Taylor Dance Company and Benefit

noreply@blogger.com (Erin Smith, Editor) — Thu, 26 Jan 2012 05:53:00 PST

Join the NYC Celiac Meetup Group for the 7th Annual Evening with the Paul Taylor Dance Company on Tuesday, March 20, 2012 at the David H. Koch Theater at Lincoln Center.

A portion of each ticket benefits the Celiac Disease Center at Columbia University if you use code CELIAC when purchasing. A pre-performance gluten-free light supper begins at 5:45pm at the theater.

Program includes "Oh, You Kid!", "Beloved Renegade", and "Brandenburgs"

NYC Celiac Disease Meetup Special

$29.00 (Includes facility fee and PayPal Fee)

Save $5 on processing fees. All sales final!
http://www.meetup.com/Celiac/events/41275442/

With these tickets, you'll sit with other Meetup members and save the convenience charge of $7 per ticket. You must purchase these tickets by February 29, 2012 and your ticket will be at the box office in your name on March 20. No refunds and no exchanges; all sales are final. You can only receive this discounted ticket price by paying for tickets when submitting your RSVP on our website. If you choose to buy tickets at the other price levels, please do so via box office, web, or phone.

Payment is NOT required to RSVP, but is necessary if you would like to buy these discounted tickets and sit with the NYC Celiac Disease Meetup group.

Tickets: $300, $135, $75 and $25 (processing fee and facility fees additional)

Box Office: 63rd Street and Columbus Avenue

Phone: 212.496.0600.

Web: www.ptdc.org/tickets

All photos by Jordan Matter.

National Soup Month with Kettle Cuisine and Giveaway

noreply@blogger.com (Erin Smith, Editor) — Wed, 25 Jan 2012 07:00:18 PST

A few weeks ago, I was lucky enough to be sent six different flavors of Kettle Cuisine soup. Then this past weekend, I got to sample more Kettle Cuisine at the Gluten-Free Education Fair at Whole Foods Upper West Side here in Manhattan. I have to say, I am impressed. I am not usually a pre-made soup fan because I find them to be very salty. (When I make soup at home, I never add salt.) Kettle Cuisine wasn't too salty but had a nice balance of flavor. My favorite flavor so far is the Chicken Chili with White Beans which surprised me since I hate white beans. Guess I like them now! All of the soups from Kettle Cuisine are gluten-free and test at 5ppm of gluten or less, which is below the FDA's proposed 20ppm. Additionally, Kettle Cuisine is officially certified as a gluten-free manufacturer by the Gluten Free Certification Organization (GFCO).

Kettle Cuisine soups include:

Angus Beef Steak Chili with Beans GF, DF
Chicken Chili with White Beans GF
Chicken Soup with Rice Noodles GF, DF, LF
New England Clam Chowder GF
Organic Mushroom and Potato Soup GF, V
Roasted Vegetable Soup GF, V, DF
Southwestern Chicken and Corn Chowder GF
Thai Curry Chicken Soup GF, DF
Three Bean Chili GF, V, DF
Tomato Soup with Garden Vegetables GF, V, DF

GF: Gluten-Free, V: Vegetarian, DF: Dairy-Free; LF: Low-Fat

Looking for a recipe to make using Kettle Cuisine soup? Try this Gluten Free Southwestern Nachos recipe (with Kettle Cuisine Three Bean Chili). I am definitely making this ASAP, although I would probably swap out the Fritos for some reduced fat corn chips.

9.25 oz. FRITOS® corn chips (1 retail bag)
1 bowl Kettle Cuisine Three Bean Chili (10oz) (thawed overnight in the refrigerator)
2 oz. Yellow Onion, diced fine
3 oz. Sharp Cheddar Cheese, shredded
3 oz. Monterey Jack Cheese, shredded

Heat oven to 400°F
Arrange an even layer of corn chips in an oven-proof casserole dish
Spoon thawed chili evenly over chips (Chili may also be thawed in the microwave- pull back seal and microwave bowl for 2 minutes)
Sprinkle onion over the chili
Evenly layer both cheeses over top of mixture
Place in oven and heat until cheese melts and chili is warmed through
Remove from oven and top with optional garnishes and serve

CELEBRATE NATIONAL SOUP MONTH WITH KETTLE CUISINE!

Want to win your very own samples of Kettle Cuisine gluten-free soups? Simply leave a comment below telling me which flavor sounds the best!

Gluten-Free Celebrating with Schar

noreply@blogger.com (Erin Smith, Editor) — Tue, 24 Jan 2012 08:26:51 PST

Last month, the NYC Celiac Meetup group partnered with Schar USA and The Celiac Diva to have an awesome holiday party. The people at the party were great, but the food was even better. As everyone walked in, they commented on how beautiful the gluten-free spread looked and tasted. We had everything from prosciutto-wrapped breadsticks, to crackers with goat cheese, to tons of cookies. The mood was festive and the best part was not worrying about what was on the menu because we could eat everything!

Anne Roland Lee, Schar's resident gluten-free expert, put together the amazing gluten-free menu while Lauren-Lucille, aka The Celiac Diva, opened her beautiful new home for the party. A great time was had by all and I was thrilled to be there.

Here's our Gluten-Free Celebrating video courtesy of Schar.

North American Society for the Study of Celiac Disease

noreply@blogger.com (Erin Smith, Editor) — Mon, 23 Jan 2012 09:16:12 PST

I was pleasantly surprised to learn about this new society in today's Impact newsletter, put out by the University of Chicago Celiac Disease Center. One of my biggest gripes about the Celiac Disease professional community is that there is no unity. There are at least five big research centers in the United States and at least four national organizations. While they are all helping the gluten-free community, there is no centralized location with a common mission. This makes going gluten-free and doing research confusing. While I blame this on our healthcare system, I'm not going into a political rant here. All I know is that from my travels, healthcare outside of the United States makes gluten-free living much easier than at home. Although the North American Society for the Study of Celiac Disease is brand new and working on incorporating, I am excited to see what they have in store for us.

Here is some additional information from the Impact newsletter:

North American Society for the Study of Celiac Disease

Many people have long felt that the lack of a single, comprehensive organization to guide the cause of celiac disease in the U.S. has slowed progress in terms of finding better treatments and a cure. This all changed with the formation of the North American Society for the Study of Celiac Disease (NASSCD), which was born at the International Celiac Disease Symposium in Oslo, Norway last June. This organization, initially headed by Dr. Guandalini, is currently in the process of incorporating. Its goals are to foster the study of celiac disease in young investigators, to be a clearinghouse for major issues in celiac disease as well as major research initiatives, and to help guide precious resources and funding to those research projects that appear to be the best designed, with the greatest chance of a positive outcome, as determined by peer review.

We are so pleased to be working with the very best minds in North America and welcome the opportunity to set the very highest standards and best practices for physicians in this field to follow. Stay tuned in the coming months for more information about the NASSCD as it becomes available.

Intestinal Immune Based Inflammatory Diseases 2 day Symposium for Patients

noreply@blogger.com (Erin Smith, Editor) — Thu, 19 Jan 2012 09:37:39 PST

Title:	Intestinal Immune Based Inflammatory Diseases 2 day Symposium, for patients
Course Director(s):	Peter H.R. Green, M.D. & Ellen J. Scherl, M.D., FACP, AGAF
Dates:	03/02/2012 - 03/03/2012
Location:	Faculty House at Columbia University 64 Morningside Drive (Between 116th and 118th Streets) New York, NY 10027
Course Number:	Med PM 125
Description & Objectives:	Please join us for the first Intestinal Immune Based Inflammatory Diseases 2 day Symposium hosted by the Celiac Disease Center at Columbia University and the Jill Roberts Center for Inflammatory Bowel Disease, Cornell University and is sponsored by the College of Physicians and Surgeons of Columbia University. This symposium is a separate concurrent program for patients. This gathering will bring an unprecedented opportunity for each of you to help shape the future of intestinal immune based inflammatory diseases by participating in the symposium. Celiac disease is an emerging disease that has increased 5 fold over the last 50 years. The educational opportunities for individuals involved in the diagnosis and care of people with celiac disease is lacking. Experts will discuss information about epidemiology, incidence, diagnosis, management as well as reasons for the underdiagnosis and the increased mortality associated with celiac disease. IBD is a continually evolving subspecialty area of gastroenterology. There is a great need for ongoing educational programs that describe the management classification and use of the increasing number of novel therapies that are being developed for Ulcerative Colitis and Crohn’s disease.
Accommodation:	Contemporary Travel Inc. is the designated official travel agency for the Intestinal Immune Based Inflammatory Diseases 2 day Symposium this March. They guarantee the lowest airfare at time of booking. Contemporary Travel is holding a block of rooms at the Ink48 Hotel specifically for this conference. They have negotiated a significantly reduced rate for this hotel. The reservation will need to be made through Contemporary Travel to secure the reduced rate. All reservations must be received by January 26, 2012. Ink48 Hotel 653 11th Avenue (11th Avenue and 48th Street) New York, NY 10036 Please contact Gail Weiss or Judy Barth at Contemporary Travel: Gail Weiss: gweiss@contemporarytvl.webmail.com Judy Barth: judyb@contemporarytvl.webmail.com Telephone: 1.866.406.0033
For Additional Information:	Please contact Cynthia Beckman at cb2280@columbia.edu

The patient program is a non-CME program designed for patients and others in the healthcare arena who wish to enhance their knowledge of the most current research and developments in patient care in patients with celiac disease and inflammatory bowel disease.

The Patient Symposium registration type includes access to the Patient Program, breakfast, lunch, exhibit hall and evening receptions.

This registration does NOT include access to the Symposium.

REGISTER on or before Thursday, January 26, 2012, to take advantage of the early discounted registration rate. Registration information must be complete and payment made in full on or before January 26, 2012, to qualify for the early registration rate. The higher/on-site rate will apply to all registration forms received after January 26, 2012. Register early!

Patient Program on or before January 26, 2012 is $95.

Patient Program after January 26, 2012 is $195.

https://register.columbiacme.org/conference.cgi?rm=view&conference_id=502351

The registration fee includes breakfast, lunch and dinner for both days. All food is gluten free!

Gluten-Free Gourmet Weekend

noreply@blogger.com (Erin Smith, Editor) — Tue, 17 Jan 2012 06:38:42 PST

I am so excited to announce that I am co-hosting this Gluten-Free Gourmet Weekend at Good Commons in Plymouth, VT. Please read on for more information and to sign up today!

Gluten-Free* Gourmet Weekend

in Partnership with the New York City Celiac Disease Meetup Group

June 21 - 24, 2012
http://www.goodcommons.com/GF2012meetup.html

Join Good Commons and The New York City Celiac Disease Meetup Group for a worry-free decadent getaway. Whether you have dietary restrictions or are traveling with a loved one, our on-site chefs and health & wellness experts will ensure delicious meals, culinary adventures, and a chance to experience the bounty of the Green Mountain State.

Weekend includes:

Round-trip transportation on The Good Bus (NYC only)
3 nights lodging at Good Commons
All meals, snacks & beverages as outlined in itinerary, prepared by on-site private chef
4-course dinner with wine pairings featuring sommelier Kristen Siebecker
Optional yoga classes, gluten-free cooking workshops, and local excursions
Massage by on-site certified massage therapist Jessica Ruth Shepard (additional charge)

Itinerary*
We encourage you to participate in as much or as little as you'd like to create your own "uncommonly good" getaway. This is your time to rest, retreat, and revitalize!

Thursday, June 21

6:15pm Depart NYC on the Good bus -- includes light dinner & beverages
Arrival at Good Commons

Friday, June 22

Continental breakfast
Opening Circle
Yoga class
Picnic at Quechee Gorge and a leisurely afternoon to explore what you love most. Choose to take a light hike down the gorge to the river, meander through the antique shops, taste some of Vermont's artisan products, or visit the famed blown and pottery work of Simon Pearce
Dinner -- 4 Course Dinner with chef Matthew Wexler, featuring wine pairings from sommelier Kristen Siebecker
Optional Gluten-Free cookie baking workshop

Saturday, June 23

Continental breakfast
Yoga class
Brunch
Optional hike at Calvin Coolidge State Park followed by a cheese demonstration and tasting at Plymouth Artisan Cheese
Bread-making workshop
Dinner
Evening Roundtable - facilitated discussion by weekend leaders, including Erin Smith, Jessica Ruth Shepard
S'mores and fire pit

Sunday, June 24

Continental breakfast
Yoga class
Brunch
Group photo
Departure

*Only gluten-free products will be used throughout the weekend, but this retreat is not intended for those with severe food allergies, as Good Commons is not an exclusively gluten-free facility.
Itinerary subject to change

ABOUT US:
Good Commons was originally built in the 1840's and operated as a general store. It has been lovingly renovated ans restored and now features six bedrooms and a sleeping loft, six bathrooms, two living rooms, and a multi-purpose studio. The property features all of the modern amenities of one's own home, while still creating a warm and inviting environment that honors the historical traditions that have characterized the house for more than 160 years.

CLICK HERE for a virtual tour.

TRAVEL INFORMATION:
The Good Bus leaves promptly at 6:15pm on Thursday, June 21 from 45th Street between 9th and 10th Avenues in Manhattan. Drop-off will be at the same location on Sunday, June 24th, approximately 5:30pm depending upon traffic. Providing your own transportation? Inquire about our discount. Please contact: tesha@goodcommons.com

PRICING:
http://www.goodcommons.com/GF2012meetup.html
$75 Early registration discount through March 31st, 2012
Bedroom prices per person, based on double occupancy
$700 - discount = $625 Deluxe Shared Bedroom, includes steam shower
$675 - discount = $600 Standard Shared Bedroom
$575 - discount = $500 Farmhouse Style Loft -- charming shared sleeping quarters
Gratuity not included.

To register and receive and early bird discount, please click here for your initial $225 deposit/per person to hold your spot!

All deposits are non-refundable. Deposits are transferable to another retreat or vacation rental pending availability if cancellation is received by May 31, 2012. Absolutely no refund, deposit or payment transfers will be made if cancellation is received after the above cancellation deadline of May 31, 2012. Balance must be paid in full by June 14, 2012.

YOUR HOSTS

Tesha Buss is the owner/creator of Good Commons and a partner in The Good Retreat Company. Raised on a dairy farm and doing back flips by the age of three, Tesha reached her childhood dream of becoming a Broadway performer, only to discover that a new dream--a retreat center to rest and revitalize--would soon reveal itself. She welcomes the revolving door of health and wellness professionals, artists and vacationers. She is a member of the Okemo Valley and Killington Chamber of Commerce as well as Rotary International.

Erin Smith (Co-Host) was diagnosed with Celiac Disease in 1981 and "grew up on a gluten-free diet in a gluten-filled world." As an adult, she has become extremely involved with the Celiac community, both online and in person. Erin started the blog Gluten-Free Fun in 2007 as a way to show the world that being gluten-free should not stop you from living your life. In 2011 she launched the blogGluten-Free Globetrotter to encourage others on a gluten-free diet to travel the world. In addition to her blogs, Erin oversees the NYC Celiac Disease Meetup Group. This is a social group where members can get together to enjoy gluten-free meals, share food recommendations and recipes as well as learn from one another. Through her blogs, leadership of the Meetup group, and community advocacy, Erin encourages others to not allow their lives to be limited by Celiac Disease but to thrive in all aspects of their lives.

Matthew Wexler (Chef) is a regular in the Good Commons kitchen, as well as a freelance food, travel and lifestyle writer. He is proud to share the bounty of the Northeast with all those who visit Good Commons through fresh, vibrant and accessible cuisine. His culinary training includes years at his mother's side, along with coursework at the French Culinary Institute. Matthew has written about everything from barbecue to bed and breakfasts for Hemispheres, Go Magazine, Passport, ATOUT France and Out There as well as online for EDGE Media Network, The Daily Meal, offManhattan,Endless Simmer and his own blog, roodeloo.com. He is currently writing and recipe-testing the Good Commons food memoir, Uncommonly Good.

Kristen Siebecker (Sommelier) has been a great fan of viticulture and vinification since her first illicit sip of Boone's Farm wine beverage many years ago. More recently, she became a Certified Sommelier through the Court of Master Sommeliers, completed the Advanced Certification program from the WSET with distinction and is certified in Advanced Blind Tasting by the American Sommelier Association. You'll find Kristen at the NYC East Side Best Cellars wine shop, advising customers and assisting in the store's Sommelier for an Evening program. Diagnosed with Celiac Disease since 2007, Kristen is a co-organizer of the NYC Celiac Meetup group and has hosted numerous wine tastings. She is also a beverage consultant for Good Commons. Follow Kristen's wine adventures at www.WinewithKristen.com

Jessica Ruth Shepard (Massage Therapist/Facilitator) received her professional training as a Holistic health Counselor from the Institute for Integrative Nutrition in New York City, where she studied and became an expert in over one hundred dietary theories and practical lifestyle-coaching methods. Prior to her study in holistic health counseling, Jessica participated in a concentrative bodywork program at Antioch College, managed a yoga and Pilates studio in Denver, Colorado, wile simultaneously running her own successful massage practice, and worked with hundreds of athletes on numerous cycling tours, in addition to privately. Jessica has studied several alternative healing methods, including: The Rosen Method, Polarity Therapy, and stress reduction techniques.

http://www.goodcommons.com/GF2012meetup.html

Recipe of the Week: Easy Sloppy Joe Pot Pie

noreply@blogger.com (Erin Smith, Editor) — Mon, 16 Jan 2012 07:59:37 PST

As I was preparing to sit and watch the Golden Globes on last night, I wanted to throw something easy together for dinner. Although Sundays are usually my big cooking day, I was visiting family this past weekend and didn't have a lot of time to cook.

I had a new package of ground beef and a can of Dei Fratelli Sloppy Joe sauce* in the cabinet. I did my usual recipe search and came up with the Easy Sloppy Joe Pot Pie recipe from GlutenFreely.com. I love this website because they clearly highlight some of their best gluten-free products. This recipe called for Gluten-Free Bisquick which I always keep on hand.

Easy prep, easy baking, and easy clean-up. My type of cooking!

Easy Sloppy Joe Pot Pie from GlutenFreely.com

Ingredients:
1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
1 can (15.5 oz) original sloppy joe sauce
1 cup shredded Cheddar cheese (4 oz)
2 eggs, slightly beaten
1 cup milk
1 cup Bisquick® Gluten Free mix

Preparation Instructions:

Heat oven to 400°F. Lightly grease bottom only of 8-inch square (2-quart) glass baking dish. In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in sloppy joe sauce and cheese. Spoon into baking dish.
In medium bowl, stir together remaining ingredients until blended. Pour over beef mixture.
Bake about 30 minutes or until golden brown.

Nutrition Information
Calories:400; Calories from Fat:160; Carbohydrate Choice:2 1/2; Cholesterol:140mg;
Fat:1 1/2; Lean Meat:2 1/2; Low-Fat Milk:1/2; Other Carbohydrate:1; Potassium:280mg;
Sodium:1330mg; Starch:1; Total Carbohydrate:38g; Dietary Fiber:3g; Total Fat:18g;
Monounsaturated Fat:6g; Polyunsaturated Fat:1/2g; Protein:23g; Saturated Fat:8g;
Sugars:16g; Trans Fat:1g; Dairy:1/2c; Meat & Beans:2oz-eq;

* All of the Dei Fratelli products are gluten-free, except their tomato sauce.

Gluten-Free Week at Whole Food Upper West Side

noreply@blogger.com (Erin Smith, Editor) — Sat, 14 Jan 2012 05:54:00 PST

Starting on tomorrow, Whole Foods on the Upper West Side is hosting a gluten-free week. Stop in to try some gluten-free samples, take a gluten-free cooking class, and even meet me at the NYC Celiac Disease Meetup table on January 21st.

Whole Foods, Upper West Side
808 Columbus Avenue

Trains: A/B/C to 96th Street and Central Park West or 1/2/3 to 96th Street and Broadway

Gluten-Free Education Fair at Whole Foods Upper West Side

noreply@blogger.com (Erin Smith, Editor) — Fri, 13 Jan 2012 06:40:32 PST

Help wrap up Gluten-Free Week at Whole Foods Upper West Side by joining us at the NYC Celiac Disease Meetup Gluten-Free Education Fair.

http://www.meetup.com/Celiac/events/46281212/

There will be educators and vendors participating in this education day, so please be sure to stop by any time between 1pm-4pm on Saturday, January 21st.

Whole Foods Upper West Side
808 Columbus Ave.

Trains: A/B/C to 96th and Central Park West or 1/2/3 to 96th and Broadway

Participants include:

Stop by our table to hear about upcoming events, mingle with other NYC Celiac Meetup members and with NYC Celiac Meetup organizers Erin and Kristen.

Lead organizer Erin Smith has be organizing events for the NYC Celiac Disease Meetup group for 6 years. Erin was diagnosed with Celiac Disease in 1981, so she’s been gluten-free for almost her whole life. When not organizing Meetup events, Erin writes her gluten-free lifestyle blog Gluten-Free Fun and her gluten-free travel blog Gluten-Free Globetrotter.

Assistant organizer Kristen Siebecker was diagnosed with Celiac Disease in 2007 but that doesn’t stop her from socializing in New York City. As a Certified Sommelier, Kristen guides the wines for the Good Commons retreat center in Vermont and frequently hosts gluten-free snack and wine pairing Meetup events at her home. http://winewithkristen.tumblr.com/

The National Foundation for Celiac Awareness (NFCA) is a 501(c)(3) non-profit organization that drives diagnoses and improves the quality of life for those maintaining a medically necessary gluten-free diet. Learn more at www.CeliacCentral.org.

With a house frequently full of friends, El (of El's Kitchen) couldn’t bear to serve a gluten-free friend the bland snacks that were the only choices available. So, she came up with her own line of gluten-free snacks to please everyone. She knew she’d scored when ALL of her friends scarfed down her snacks—then asked for more.

El’s Bagel Snaps, is the first gluten free bagel chip on the market. El’s Medleys Snack Mix combines the Snaps, gluten-free pretzels and other delicious, crunchy items. Both snacks are all natural and are full of Omega-3s and whole grains. El’s samples and test every production run to confirm gluten levels do not exceed 5PPM. Learn more at http://www.elskitchen.com/

Free Bread, Inc. proudly focuses on one thing: baking fresh, hearty, gluten-free bread rolls. Made with love in an organic, gluten-free facility in New York City, our rolls are gluten, nut, and sugar-free. Our four delicious varieties satisfy every taste-- The MOXY is a Millet, Oat, and Flax bread with whole and ground seeds and a hint of sweetness. The Creamer, a sourdough & cream cheese roll with cream cheese in the middle, makes a bagel and cream cheese look just plain silly. The Jalaa! (pronounce Holla!) is packed with jalapeno, Buttermilk, and Sharp Cheddar cheese. Last, the Cranny Pep is a robust, chewy treat with a bit of a crunch due to its cinnamon toasted pepitas, cranberries and sunflower seeds. ENJOY! http://freebreadinc.com/

Heidi of Heidi's Gluten-Free Greatness creates delicious, fresh-baked gluten-free products using the freshest organic, local ingredients available. As a nutritionist, she takes great care to ensure her breads are the healthiest you can buy. As a baker, all of her products are moist, natural and most importantly, they taste great! We’re sure you’ll soon become one of the many people who say “Wow! You wouldn’t know it’s gluten-free!” Check out some of the great things she’s created at www.Heidisglutenfree.com and give her a call at 917-941-4418.

Schar - Europe’s #1 gluten-free food brand. Over 30 dedicated gluten-free items in the US make Schar your gluten-free solution for bread, pasta, cookies, snacks, crackers & pizza. Expert advice on celiac disease & gluten intolerance at our free Schar Club. http://www.schar.com/us/

Annalise Roberts is the author of three gluten-free cookbooks. An expanded and revised edition of her best-selling book, Gluten-Free Baking Classics (April, 2006), was released in September, 2008. Gluten-Free Baking Classics for the Bread Machine, a collection of recipes developed for the Zojirushi bread machine was released in April, 2009.

Annalise and her sister, Claudia Pillow, joined forces to write a third book, The Gluten-Free-Good Health Cookbook (January, 2010). This unique work provides food choice explanations and guidance, cooking advice, and more than 100 flavorful, culturally diverse, gluten-free recipes.

She writes for and manages the www.foodphilosopher.com website with her sister and she blogs at Mygluten-freetable.com.

Joan's GF Great Bakes is Back!

noreply@blogger.com (Erin Smith, Editor) — Thu, 12 Jan 2012 06:38:30 PST

I am thrilled to announce the grand re-opening of Joan's GF Great Bakes. After a devastating fire to her entire facility in 2011, Joan was determined to reopen as fast as possible. Joan is really passionate about providing delicious gluten-free food to the Celiac and gluten-free world and she knew her fans wanted her back. She worked tirelessly to reopen for the new year and I am excited to say she did it!

I have been a Joan's GF Great Bakes fan since day 1 all the way back in 2008. Over the past 4 years, Joan hosted gluten-free open houses for her customers, sample events up and down the East Coast, and even a sponsorship of the NYC Celiac Disease Meetup Group. Joan has opened her doors and her heart to our gluten-free world and I am grateful for not only delicious food but a friend as well.

My favorite Joan's GF Great Bakes products include English muffins, everything bagels, and corn toaster muffins. I can actually eat the entire package of 4 corn toaster muffins in one sitting, but I try to ration them out! Joan is always experimenting in the kitchen so I am excited to see what she is going to bake up next.

You can currently find Joan's GF Great Bakes at stores in CT, IL, MA, NJ, NY, OH, and PA. Joan is working hard to re-stock all of her retail partners, so check her website for updates. You can also order online at www.gfgreatbakes.com. All products are shipped frozen.

Want a 10% discount on Joan's GF Great Bakes? Use code gfreefun at checkout for online orders only.

Joan's GF Great Bakes
90 E. Merrick Rd.
Freeport NY 11520
516-804-5600

Facebook: http://www.facebook.com/JoansGF
Twitter: http://twitter.com/#!/joansgf

Free Webinar: How Well is Your Digestive System Working?

noreply@blogger.com (Erin Smith, Editor) — Wed, 11 Jan 2012 06:49:45 PST

I received this announcement last week and I thought I would share with my readers. I have another event in NYC that night, so I will not be able to listen in. If you sign up and listen, I would love your feedback!

How Well is Your Digestive System Working?

Gluten Sensitivity: a FREE Live Teleseminar, Wednesday February 1, 8pm ET

World-renowned experts, gastroenterologist Dr. Daniel Leffler and registered dietitian Shelley Case will host an informative discussion regarding probiotics and their role in healthy digestion.

The probiotic diet, probiotic foods and supplements have surged in popularity over the past few years. At the same time, so has an awareness of these GI conditions, such as IBS and celiac disease, and a widespread interest in gluten-free living.

With all this has come much confusion. This teleseminar will help clarify any confusion.

The event will include a Q&A session during which these two experts answer your pre-submitted questions. So register and secure your spot now at jamiesonprobioticsteleseminar.com

*Please note, I am not affiliated with Jamiesondirect.com in any way. I am simply reposting this information for my readers as a courtesy.

Recipe of the Week: Bok Choy

noreply@blogger.com (Erin Smith, Editor) — Tue, 10 Jan 2012 08:09:34 PST

During my December staycation, I met up with my cousins from Virginia in Chinatown, NYC. Between the five of us, we were gluten-free, dairy-free, MSG-free, shellfish-free, and annatto-free. We chose to meet at Buddha Bodai, a vegetarian and Kosher restaurant to accommodate our needs and since it highlights gluten-free options on the menu.

During our very busy and rushed lunched (the place was packed and a rude patron took our table), we ordered a bunch of dishes including some steamed vegetables. I am not usually big on Chinese vegetables and I HATE water chestnuts, but my dish was a nice variety of veggies including bok choy. My cousin's wife and I were both pleasantly surprised by the taste of the bok choy and it left me curious about the vegetable I often see at my local Asian market.

Fast forward to this past Sunday when I was feeling daring and decided to pick up some bok choy. With more than 7 varieties to choose from at the market, I chose the one that looked closest to what I ate at Buddha Bodai. I was a bit intimidated by this little Chinese cabbage. What was it? How was I going to cook it? At only $0.59 per pound, I figured it was worth the challenge. Low in calories and high in vitamin C I was ready to find an easy recipe.

On doing a Google search, one of my favorite bloggers popped up second. When I clicked over to Steamy Kitchen, I saw an extremely easy recipe for bok choy that I knew I could tackle. (Side note, if you aren't reading Steamy Kitchen you should be. Jaden's blog is full of beautiful pictures, witty commentary, and a house to envy.)

With only a few modifications, I successfully prepared my first bok choy dish. I don't have fresh ginger at home so I used the powdered ginger spice instead. Also, I didn't have sesame oil so I didn't drizzle that on at the end. This dish was simple and surprisingly flavorful. I ate it with some brown rice, a pork chop, and topped all with some San-J Gluten-Free Reduced Sodium Tamari. It sounds silly, but I overcame my fear of making bok choy at home and will definitely make it again. It's cheap, easy to make, and delicious.

Click here for Steamy Kitchen's "How to cook bok choy" and recipe!

Gluten-Free Fun Guidelines

noreply@blogger.com (Erin Smith, Editor) — Mon, 09 Jan 2012 05:30:02 PST

I am not paid to write this blog, Gluten-Free Fun. I have a full-time job that is completely unrelated to the gluten-free world. I am lucky enough to have free products and books sent to me on a regular basis for testing and review. Once in a while, I even get a free meal at a restaurant. I tell my readers when this happens. Sometimes I like these products, sometimes I don't. Sometimes I reject products before they are even sent to me if I get an email or a press release that turns me off. For example, if a publicist sends me an email touting their gluten-free product as the "next big weight loss food", I will probably reject the free samples. Celiac Disease is my life. I don't eat gluten-free to lose weight, I eat gluten-free to live. Without a gluten-free diet, I am pretty sure I would not be here today.

As a blogger, I am entitled to my own opinion. I am also allowed to post on my own timeline. Apparently, this pisses off some companies. It is amazing some of the emails I get from companies that clearly want free advertising from me but on their terms. I do appreciate that vendors want me to put information up right away, but I don't always have the luxury of time to fit within their expected time frame. If a publicist nags me about a posting, I will probably take even longer to post a review and by then I already have a negative feeling about the company.

Dear publicists, PR folks, and gluten-free vendors, please keep in mind that this is my blog and my hobby. I provide honest reviews for food, restaurants, and gluten-free events I have attended. In order to maintain the integrity of this blog, I ask that you respect how I write my blog.

The 30 Best Gluten-Free Blogs, Websites, and Tweeters to Follow in 2012

noreply@blogger.com (Erin Smith, Editor) — Fri, 06 Jan 2012 05:50:00 PST

What a nice surprise I got yesterday when Google alerted me that I was picked for CeliAct's "30 Best Gluten-Free Blogs, Websites, and Tweeters to Follow in 2012." I am in great company on this list which includes some of my friends such as Josh from GFreek and Karen of Gluten-Free Travel Site. Considering there are hundreds of gluten-free blogs out there, I am very honored to be on this prestigious list.

Click here to see the whole list of "The 30 Best Gluten-Free Blogs, Websites, and Tweeters to Follow in 2012"

Thank you CeliAct!

Gluten-Free Nutrition Roundtable in NYC

noreply@blogger.com (Erin Smith, Editor) — Thu, 05 Jan 2012 06:15:00 PST

Join the NYC Celiac Disease Meetup Group on Wednesday, February 1, 2012 for a round-table discussion about Celiac Disease, nutrition, and gluten-free moderated by Rachel Begun, MS, RD.

As a registered dietitian with celiac disease, Rachel specializes in providing gluten-free/allergy-friendly education and counsel to those afflicted, gluten-free/allergy-friendly food companies and celiac education and resource organizations.

Whether you are a newly diagnosed Celiac or someone that has been gluten-free for years, all will benefit from this interactive discussion allowing questions and comments from all participants. Please join us.

$2 per person, payable through the NYC Celiac Disesae Meetup group site

Agenda

6:30 - 7:00pm arrive and mingle with other NYC Celiac Disease Meetup members

7:00 - 8:00pm guided Gluten-Free Nutrition Roundtable with Rachel Begun, RD

About Rachel Begun, MS, RD, CDN

Rachel Begun, MS, RD, CDN is a registered dietitian and accomplished food and nutrition communications professional.

She provides food and nutrition communications, education and spokesperson expertise to food companies, retailers and foodservice/hospitality providers, as well as to schools, campsand health organizations. Rachel also educates the public via speaking opportunities, webinars and writing for publications, including her own blog, The Gluten Free RD (currently being expanded into an informational website and newsletter under a new brand name).

Please visit Rachel's website for more information: http://rachelbegun.com/

Kicking4Celiac Founder on NY Ink

noreply@blogger.com (Erin Smith, Editor) — Tue, 03 Jan 2012 06:25:01 PST

For those of you with cable, set your DVRs this Thursday night at 9pm for the TLC show NY Ink. My friend and founder of the Kicking4Celiac Foundation, Craig Pinto, is one of the guys getting a tattoo in this week's episode. Craig talks to NY Ink's Chris Torres about growing up with Celiac and overcoming his diagnosis. Craig also talks about his days as an arena football player and his TWO Guinness World Records, both which he got after the diagnosis.

Tune in this Thursday on TLC at 9pm to see Celiac get some attention in the reality TV world. Listen to someone real talk about living with Celiac and not some TV celebrity spouting off wrong information.

NY Ink's Chris Torres giving Craig Pinto a tattoo

The final piece

Recipe of the Week is Back: Lentil Soup

noreply@blogger.com (Erin Smith, Editor) — Mon, 02 Jan 2012 06:05:00 PST

Last year one of my new year's resolutions was to try cooking a new recipe each week. I did well for about 2 1/2 months but then life got in the way, I got busy, then I got sick. Quite honestly, when I started to feel sick I stopped cooking. Being home made me upset because I was always feeling crappy. It wasn't until May when I realized it was actually my apartment making me so sick. But 2011 is behind me now.

It's a new year. I am in a new and cleaner kitchen (and apartment) and I am ready to try this again. I was looking into recipes that are thought to bring luck in the new year and saw many recipes about beans and lentils. I was then looking in my pantry to see what I had on hand. I had lentils and broth, so this got me clicking around on the internet to see what I could find.

According to Epicurious: "Legumes including beans, peas, and lentils are also symbolic of money. Their small, seedlike appearance resembles coins that swell when cooked so they are consumed with financial rewards in mind. In Italy, it's customary to eat cotechino con lenticchie or sausages and green lentils, just after midnight—a particularly propitious meal because pork has its own lucky associations. Germans also partner legumes and pork, usually lentil or split pea soup with sausage. In Brazil, the first meal of the New Year is usually lentil soup or lentils and rice, and in Japan, the osechi-ryori, a group of symbolic dishes eaten during the first three days of the new year, includes sweet black beans called kuro-mame."

My first new recipe of 2012 is Lentil Soup III from All Recipes. I cut the recipe mostly in half based on serving size and other comments on the website.

Happy New Year Lentil Soup based on Lentil Soup III

1 cup dry lentils
1 quart gluten-free vegetable broth
1 onion, diced
1 6 oz. can tomato paste
2 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon garlic powder
Salt and Pepper to taste.

Directions
In a large saucepan combine lentils, broth, onion, tomato paste, garlic and cumin. Bring to a boil, then reduce heat, cover and simmer until lentils are soft, 30 to 45 minutes. Serve with a squeeze of lemon.

Gluten-Free Fun Turns Five!

noreply@blogger.com (Erin Smith, Editor) — Sun, 01 Jan 2012 06:30:00 PST

Today is the five year anniversary of this Gluten-Free Fun blog. Wow. I can't believe it has been FIVE whole years already. Where did the time go?

I started this blog with the strong encouragement from my friend David Fischer, continued this blog when I realized I had a few readers, and branched out to Facebook and Twitter when I realized I had regular followers. I still cannot believe all of the support I have received and the friends I have made through Gluten-Free Fun over the past five years. I am both grateful and humbled.

Thank you all for your support over the past five years. I have said this before and I will say it again, if it wasn't for my dear readers I wouldn't keep going. Thank you!!!

Sad news from Trader Joe's

noreply@blogger.com (Erin Smith, Editor) — Tue, 27 Dec 2011 06:01:00 PST

I was in Trader Joe's in NYC a few weeks ago and noticed my favorite Onion and Chive Corn Crackers were not on the shelf. I just assumed that they were sold out and forgot about it. Then, my mom called me this weekend with some really sad news. After speaking with a staff member at the Trader Joe's in Plainview, NY, she learned that these crackers were no longer for sale.

GASP

How can this be? This was one of my favorite gluten-free crackers on the market in ANY store. I even blogged about how much I love these little circles of deliciousness. My sister and I could easily polish off a box in one sitting and they were our go-to cracker of choice at all gatherings. At only $1.29 a box, I never bought less than 3 boxes at a time. Immediately I emailed Trader Joe's to find out the truth.

Sadly, the Onion and Chive Corn Crackers are no more.

Here was the response from Trader Joe's:

Thanks for contacting us. We have discontinued the Onion and Chive Corn Crackers in our stores due to slow sales. Because our stores have such limited space, if an item does not meet a minimum sales volume, we will discontinue it in order to bring in something we think will sell better. I will pass your comments on to our buyers for consideration. From time to time, if there is enough outcry to bring back a discontinued item and we are able to do so, we will give it another run.

Regards,

NikkiCustomer Relations

I am disappointed that these crackers will not be a part of our Christmas day snacks. Nor will this be my go-to cracker for parties for both the gluten-eating and gluten-free.

Trader Joe's if you are reading this, please reconsider and bring back the cracker!

Gluten-Free Camp Fundraiser was a HUGE Success!

noreply@blogger.com (Erin Smith, Editor) — Mon, 26 Dec 2011 07:56:30 PST

Thank you all for participating in the donations for the fundraiser to send a kid to gluten-free camp this summer. I am excited to report, that Gluten-Free Saver sent me an email this weekend reporting that the goal of $2000 was met on Friday! Read on for more information including bloggers who helped share the fundraiser information.

Happy Holidays And A BIG THANK YOU...

Thanks A Million!

In the spirit of the holiday season, you, along with the entire gluten-free community, came through… in a BIG WAY!

On Monday, an ambitious fundraising goal was set to raise $2,000 in a very short period of time.

We knew it would be difficult, but you (our awesome subscribers) came together, donated, helped spread the word on Facebook and Twitter, and then... THE $2,000 FUNDRAISING GOAL WAS REACHED AT 2 PM EST / 11AM PST FRIDAY!

Your generous donations, along with the matching donations from Van’s Natural Foods, will help provide scholarships for children to attend a gluten-free summer camp in July, 2012 that's sponsored by the Celiac Disease Foundation.

We want to give a BIG THANKS to some amazing bloggers and partners that went above and beyond to help reach the fundraising goal by posting on their blogs and spreading the word on Facebook and Twitter.

Thanks to the following bloggers and partners that helped out… We highly recommend following these blogs, as they are great resources for gluten-free recipes, tips and info:

www.glutenfreeislife.com – Thanks to Kim Bouldin!
www.glutenfreehelp.info – Thanks to Tina Turbin!
www.glutenfreetravelsite.com – Thanks to Karen Broussard!
www.glutenfreefun.blogspot.com – Thanks to Erin Smith!
www.glutenfreehomemaker.com – Thanks to Linda Etherton!
www.glutenfreefitness.com – Thanks to Erin Elberson!
www.glutenfreeoptimist.blogspot.com – Thanks to Sandra Robbins!
www.gfreek.com – Thanks to Josh Schieffer!
www.glutenfreelyfrugal.com – Thanks to Janelle Gregory!
http://gf4hm.wordpress.com – Thanks to Janelle Pugh!
www.adventuresofaglutenfreemom.com – Thanks to Heidi Kelly!
www.surefoodsliving.com – Thanks to Alison St. Sure!
www.manageceliac.com – Thanks to Elizabeth Smith!
www.stockpilingmoms.com – Thanks to Melissa Jennings!
www.glutenfreedomatlanta.com – Thanks to Betsy Metcalf!
www.glutenfreemom.com – Thanks to Jamie Eppenauer!
www.celiacsinthehouse.com – Thanks to Wendy Gregory Kaho!
http://labelreadingmommy.typepad.com – Thanks to Lisa Valaitis!
www.allergeena.com – Thanks to Gina Sandora!
www.examiner.com/gluten-free-foods-in-atlantic-city – Thanks to Judi Wilson!
www.glutenfreeboston.com – Thanks to Becky Zollin!
www.glutenfreefrenzy.com – Thanks to Chandice Probst!
www.celiacfamily.com – Thanks to Heather Aitken-Cade!
http://fconsultant.wordpress.com – Thanks to Katie Cook!
www.glutenfreeportland.org – Thanks to David Benz!
www.glutenfreesavvy.com – Thanks to Faydra Jones!
www.lifeglutenfree.com – Thanks to Heather Collins!
http://gfree-gal.blogspot.com – Thanks to Rachel Shaterian!
http://glutenfreeandtasty.blogspot.com – Thanks to Amanda Grabler!
http://blog.guaranteedgf.com – Thanks to Stacy LaRoche!
www.glutenfreeworks.com – Thanks to John Libonati!
www.northbayceliacs.org – Thanks to Jennifer Iscol!
www.facebook.com/gfpatisserie – Thanks Peter!
www.glutenfreeconsultant.blogspot.com – Thanks to Dr. JoAnne Bennett Mirsky!
www.gfhealthcoach.com – Thanks to Jodi Baretz!
www.seattlegffoodies.com – Thanks to Becky Robbins!
www.neohioceliac.com – Thanks to Laurie Sammon!
www.theglutenfreeconsultant.com – Thanks to Roh Doylida!
And thanks to Terrie Swanson from the Western NC Celiac Support Group!

Thanks again to everyone for helping Gluten-Free Saver, Van's Natural Foods and the Celiac Disease Foundation reach the fundraising goal! We couldn’t have done it without you.

HAPPY HOLIDAYS from the Gluten-Free Saver Extreme Savings Team!

Stay tuned for yet another great deal coming your way early next week.

Happy Holidays from Gluten-Free Fun!

noreply@blogger.com (Erin Smith, Editor) — Thu, 22 Dec 2011 12:20:46 PST

Thank you for all of the wonderful support in 2011. I wouldn't continue this blog if it weren't for my readers. I hope you all have the happiest of holidays and a happy new year.

photo by Jimmy O'Kelly

Gluten-Free Holiday Eats

noreply@blogger.com (Erin Smith, Editor) — Wed, 21 Dec 2011 06:55:30 PST

Here are some great holiday tips from Sarah of Sarah in the Kitchen. Be sure to visit her blog for even more holiday and gluten-free entertaining tips.

Gluten sensitivities can put a damper on holiday get-togethers for folks new to the gluten-free diet and even for us veterans! With a little bit of planning, your gluten-free holiday season can go off without a hitch.

Here’s seven lucky tips for you to follow:

1. Let your host know that you can’t have gluten and offer to bring a dish. This guarantees that you can safely eat at least one dish at the party.

2. Before you head out the door, eat something. If you don’t go hungry you’ll be less likely to drool over those off-limit sweets.

3. Pack an emergency stash. Worst-case scenario, you won’t be able to eat anything at the party BUT you’ll have gluten-free crackers or something to nibble while mingling.

4. Your host’s intentions might be good but, when in doubt, don’t eat it. Unless you are 100% sure the dish is gluten-free, it’s totally okay to ask to see packaging or check an ingredient list.

5. Be aware of cross-contamination. The dish might be gluten-free but someone might have glutened it. Ask your host to label the dish and remind party-goers that pretzels or crackers are not welcomed.

6. Host your own party and make it gluten-free. Give a list of safe foods and get some peace of mind knowing that all party foods are safe.

7. Focus on family and friends. Try not to dwell on what you can’t eat but instead the fun!

For more recipes and tips to get you through the holidays and everyday, visit Sarah's blog,
www.sarahinthekitchen.com

Gluten-Free Holiday Tips and Delight GF Giveaway Winner

noreply@blogger.com (Erin Smith, Editor) — Tue, 20 Dec 2011 06:49:00 PST

Last week I hosted a giveaway for a free digital copy of the Delight Gluten-Free Magazine holiday issue. I am excited to announce that Shannon from Gluten-Free Living in DC is the winner. Congratulations Shannon and thanks for your holiday tip!

Here are some of the great tips I got from the contest entries:

"Know what you are eating! If you are attending an office potluck, ask the cooks how they made their meal - or stick with what you KNOW you can eat - salads, popcorn, etc. If you are attending a holiday party - ask the host/hostess in advance what they are planning on making, and see if you could bring something that you know you can eat! For me, this has been a helpful tip!"
~Shannon from Gluten-Free Living in DC

"I was diagnosed in March 2011, so for me, this is my first family get-together Christmas. My oldest son and I have Celiac. We'll take our own gluten-free rolls, hubby is making the fresh ham and I'll make the gravy. My youngest son, a gluten-eater, is attending school for Bakery & Pastry Arts. He has a gluten-free apple pie recipe - that will be dessert!"
~Helen

For all those out there with a big gluten eating family here's my tip for you: share the love! Being the only diagnosed celiac in my family, I like to use the big family functions to share all of my homemade gf goodies and explain the importance and seriousness of food allergies. If it's possible, I like to cook and bake with them and show them how easy it is to prepare food gluten free. Knowledge is power people and what better place to start then with our families!
~Emily from @blueyemily

My tip for the holidays... eat before and bring your own snacks to any holiday events. That way you can enjoy the company without worrying! When we eat with family we know we are safe and I always bake the desserts. Like the other person commented about the crushed cookies pie crust.. it works great! I made a pumpkin cheesecake pie with gingersnap crust and it was better than any gluten pie!! I also use the cookie crust to make ice cream pies... YUM!
~Kim

My tip is simple , yet essential for me! One I found a yummy gluten free bakery, my life was SOuch easier and now I can enjoy my fave toast and jam with berries! (My all time fave real fast when we travel back home to Canada for the Holidays!!)
~Kennell

Make great pie crusts with crushed gluten free cookies.
I made a great pumpkin pie crust using crushed Glow Gluten Free Ginger Snaps. It was MUCH better than the traditional pie crust; spicy and perfect to go with pumpkin. Just pulse the cookies in a food processor (or crush by hand), then mix with 4 tablespoons of melted butter (or butter substitute), and press into pie plate. Bake crust alone, about 7 minutes at 350, before filling with pumpkin. My next attempt will be using the gingersnaps for an apple custard pie crust.
~Gotham Tomato

I went gluten free just before Christmas last year so it was all very new and emotional. This year I feel a little better-prepared but am not sure I have a tip to share. We are hosting Christmas dinner and I am thinking of doing a Mexican-themed dinner since I can make enchiladas and side dishes which are naturally gluten-free.
~Laura

Send a Gluten-Free Kid to Camp!

noreply@blogger.com (Erin Smith, Editor) — Mon, 19 Dec 2011 06:00:16 PST

I am really excited about this fundraiser to send kids to gluten-free camp for one week. Next July, the Celiac Disease Foundation is hosting their very first week-long gluten-free summer camp. In the holiday spirit of giving, Gluten-Free Saver has partnered with Van’s Natural Foods to help raise money for scholarships for children to attend the gluten-free summer camp next July!

This week only when you donate just $2 (or more if you choose), Van’s Foods will match all donations until they reach $1,000. Help support the cause and reach the goal of $2,000 total at www.glutenfreesaver.com.

Sure, receiving gifts this time of year is always fun, but the feeling of knowing that your generous donation of just $2 can bring a tremendous amount of joy to a young child… well, now that’s priceless. 100% of all donations will go directly to CDF. If you’re feeling extra generous this holiday season, you aren’t limited to donating just $2 – you can give as much money as your heart desires!

As a camp enthusiast, I think this fundraiser is fantastic. Please consider donating this holiday season to send a kid to gluten-free camp!