Goodie Goodie Gluten-Free

Quick GF Snacks-For The Car

noreply@blogger.com (Goodie Goodie Gluten-Free) — Tue, 31 Jan 2012 11:36:33 PST

**Found in Real Simple Magazine, September 2011 issue

How many of us are always in a car?? I know I am! And I live in the city. I cannot tell you how many road trips and travels I have been on where I am in a bind because there is nothing gf. The snacks at the fast food joints, although increasingly becoming gf (Burger King's fries are now GF, first time they have changed their recipe in YEARS), but still I cannot seem to find easy gf snacks. So with this article found in Real Simple, you can. Bring your own! Have a few snacks stored in the car ready to go, so that you are not starving and grabbing something junky.

1. 2 clementines plus 7 walnuts halves. 163 calories/3g fiber/3g protein/9g fat

2. 1/4 cup soy nuts plus 1 tbsp. chocolate chips. 190 calories/6g fiber/12g protein/9g fat

3. KIND peanut butter and strawberry bar. 190 calories/4g fiber/7g protein/11g fat

4. Starbucks Grande Nonfat Cafe Latte. 130 calories/0g fiber/13g protein/0g fat, or try a Tall nonfat cappuccino for 90 calories.

5. 1/2 cup grapes plus 1 stick light mozzarella string cheese. 102 calories/1g fiber/7g protein/3g fat.

5. 8 Celery Stalks cut in half with 2 tbsp. Hummus.

6. 1 hard cooked egg mashed with 1 tsp. light mayo plus a pinch of celery salt plus 1 slice Udi's GF Grain bread or any gf bread that is worthy. 163 calories/2g fiber/10g protein/8g fat

7. 3 cups popped popcorn plus 2 tbsp. grated Parmesan cheese, plus chili powder, plus a pinch of cayenne pepper. 136 calories/4g fiber/7g protein/4g fat.

Enjoy!! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com/

Quick GF Snacks-For The Couch

noreply@blogger.com (Goodie Goodie Gluten-Free) — Tue, 31 Jan 2012 11:27:02 PST

**found in Real Simple Magazine, September 2011 issue

Boy I gotta tell you, I got sooo many fantastic recipes and articles from this issue of Real Simple Magazine. Actually the company I design clothing for called 2.bRYCH; one of our fabulous cotton spring dresses made it to the Feb. 2012 issue! Woo hoo!. All I'm saying is that this magazine totally rocks! Such fun stuff between fashion and recipes and crafty projects, you have a plethora of rainy day projects all coming from this magazine.

One of the things I find so hard about dieting is portion control. I can eat the healthiest, and still put on 8 pounds, because I am eating way too much of the healthiest. Ugh so frustrating, but that is why I love articles like this. Snacks for the couch, snacks for your desk etc. Good stuff.

Snacks for the couch:

1. Fruit Smoothie-1/4 cup pineapple juice plus 1/4 cup plain low fat yogurt plus 1/4 cup strawberries plus 1/2 frozen banana all blended together. Only 137 calories, 2g fiber, 4 g. protein, 1g fat.

2. Nature Valley Granola Bar-GF version

3. 1 Skinny Cow White Mint Truffle bar-100 calories/3g fiber/3g protein/3g fat-and they have tons of other flavors all at 100 calories and the bars are gluten free.

4. 2 sliced tomatoes plus 1 oz. mozzarella plus 5 basil leaves plus 1 tsp. balsamic vinegar. 122 calories/3gfiber/9g protein/5g fat

5. 1 Banana plus 2 tsp. almond butter plus 1 tbsp. toasted shredded coconut. 200 calories/5g fiber/4g protein/8g fat

6. 1 slice GF bread plus 1 tbsp. low fat cream cheese plus 1 sliced radish. 111 calories/2g fiber/4g protein/ 3g fat.

7. 1 cup blackberries plus 1/4 cup part-skim ricotta plus 1/2 tsp. honey and grated lemon zest. 158 calories/8g fiber/9g protein, 6g fat.

8. 2 figs plus 2 slices prosciutto (cut in half). 144 calories/3 g fiber/9g protein/ 5g fat

9. 1/2 cup cooked brown rice plus 1/4 cup vanilla soy milk plus 2 tbsp. raisins (warmed together in the microwave). 196 calories/3g fiber/5g protein/2g fat.

10. 1/2 package Annie Chun's Sprouted Brown Rice Sushi Wraps plus 1/4 cup shredded/slivered veggies. 159 calories/3g fiber/5g protein/1g fat. **When purchasing the sushi wraps, these are gluten-free, but make sure you do not buy these with the sauces already made. The sauces contain gluten.

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com/

9 Easy Ideas For Broccoli-Under 30 Minutes!

noreply@blogger.com (Goodie Goodie Gluten-Free) — Tue, 31 Jan 2012 11:11:27 PST

**found in Real Simple Magazine, September 2011 issue

Who doesn't need 9 different ways to cook broccoli??! Many of us are busy working women/men and do not have time to make a fancy meal. Many of us have children and have a family to feed, and these quick recipes from magazines like Real Simple are exactly what we need. So thank you Real Simple Magazine for doing the leg work for us! Now all we have to do is cook our meals! So let's get cooking!!

"Memo to those folks who think of Broccoli as boring, bland, blech: These delicious side dishes are here to change all that. (Can you say Broccoli Gratin"?).

Broccoli and Pepper Stir Fry:

Total cooking time: 20 minutes/serves 4

Cook 1 chopped bell pepper, 1 bunch broccoli (cut into florets; 6 cups), 1 bunch scallions (sliced) and 1 tbsp. grated fresh ginger in canola oil in a large skillet over medium-high heat, tossing often, until the broccoli is crisp-tender, 3-5 minutes. Add 1/4 cup each water and gf hoisin sauce and cook, tossing, until tender 2-3 minutes. Sprinkle with toasted sesame seeds. **for gf hoisin try San-J They do not have Hoisin sauce, but any of their Asian sauces will do).

Grilled Broccoli and Lemons:

Total time: 20 minutes/serves 4

Cut 1 bunch broccoli into 8 large spears and cut 2 lemons into quarters. In a large bowl, toss with 2 tbsp. olive oil; season with salt and pepper. Grill the broccoli and lemons over medium heat, turning occasionally, until tender and lightly charred, 10-15 minutes. Squeeze the lemons over the broccoli and drizzle with additional olive oil.

Curried Broccoli Couscous-Converted into Quinoa for the gluten-free:

Total time: 20 minutes/serves 4

Cook 1/4 bunch finely chopped broccoli (about 1 1/2 cups) in olive oil in a large saucepan over medium-high heat, tossing, until tender, 2-3 minutes. Add 1 cup canned chick peas (rinsed), 1 cup water, 1/3 cup golden raisins, 1 tsp. curry powder, and 1/2 tsp. kosher salt and bring to a boil. Stir in 3/4 cup quinoa (red-nutty flavor), cover, remove from heat and let steam 5 minutes. Fluff with a fork.

Broccoli and Blue Cheese Salad (may be sensitive for some Celiac's):

Total time: 15 minutes/serves 4

Steam 1 bunch broccoli (cut into florets; 6 cups) until tender, 5-7 minutes; rinse with cold water to cool. Meanwhile, in a small bowl, mix together 1/4 cup buttermilk, 2 tbsp. sour cream, 2 oz. crumbled blue cheese, 1 sliced scallion, and 1/2 tsp. cider vinegar; season with salt and pepper. Top the broccoli with the buttermilk dressing and 1/2 toasted walnuts.

Mashed Potatoes and Broccoli:

Total time: 20 minutes/serves 4

Steam 1/2 bunch finely chopped broccoli (3 cups) and 1 pound Yukon gold potatoes (peeled and cut into 1/2 inch pieces) until very tender, 10-12 minutes. Drain well and mash with 1/4 cup sour cream and 4 tbsp. softened butter. Season with salt and pepper.

Sauteed Broccoli, Tomatoes and Bacon:

Total time: 25 minutes/serves 4

Cook 4 slices bacon (cut into 1-inch pieces) in a large skillet over medium heat, stirring often, until crisp, 6-8 minutes; transfer to a plate. To the skillet, add 1 bunch broccoli (cut into florets; 6 cups) and 1 cup cherry tomatoes (halved). Cook, tossing often, until broccoli is tender, 8-10 minutes; season with salt and pepper and sprinkle with the bacon.

Broccoli Gratin w/ Crispy Onions:

Total time: 30 minutes/serves 4

Cook 2 tbsp. each butter and gf all purpose flour (try Bob's Red Mill GF Flours) in a saucepan over medium heat, whisking, for 1 minute. Whisk in 2 cups whole milk. Add 1 bunch chopped broccoli (6 cups); season with salt and pepper. Simmer until tender, 8-12 minutes. Add 1 cup grated Fontina, transfer to a baking dish, and top w/ 1 cup french-fried onions. Bake at 350 until browned, 5-7 minutes.

**Oddly this recipe does not advise on how to make the french fries, but by gauging the picture it looks like the onions are sliced and coated in butter and gf flour and then put in the oven at 350. Try that.

Broccoli, Orange and Olive Salad:

Total time: 15 minutes/serves 4

Steam 1 bunch broccoli (cut into florets; 6 cups) until tender, 5-7 minutes; rinse with cold water to cool. In a large bowl, toss with 1/4 cup pitted kalamata olives, chopped, 2 tbsp. olive oil, and the grated zest and cut-out segments from 1 orange (squeeze in any juice remaining in the membranes); season with salt and pepper.

Parmesan Roasted Broccoli and Onions:

Total time: 30 minutes/ serves 4

Toss 1 bunch broccoli (cut into florets; 6 cups) and 1 small red onion (cut into wedges) with 2 tbsp. olive oil and 1/2 cup grated Parmesan cheese on a rimmed baking sheet; season with salt and pepper. Roast at 425 degrees, tossing once, until tender. Give or take 20-25 minutes.

Well that you have it! That's 9 recipes. There would have been a tenth to this article but I accidentally ripped the page out of the magazine too abruptly and cut off the other recipe.

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com

GF Radishes w/ Sour Cream Dressing and Nigella Seeds

noreply@blogger.com (Goodie Goodie Gluten-Free) — Tue, 24 Jan 2012 10:43:45 PST

**found in Food And Wine Magazine September 2011 issue

Total: 15min-4 servings

1 1/2 tsp. nigella seeds

1 1/2 tsp yellow mustard seeds

1/2 cup gf sour cream

2 tsp of cider vinegar (recipe calls for sherry)

1/2 tsp ground cumin

Salt and freshly ground pepper

3 bunches assorted radishes, such as black, breakfast, daikon, icicle and watermelon

(about 30), thinly sliced

1. In a small skillet, toast the nigella and mustard seeds over moderate heat until fragrant, about 1 minute. Transfer the seeds to a plate to cool completely.

2. In a small bowl, combine the sour cream with the vinegar and cumin and season with salt and pepper

3. Arrange the radishes on a large plate or platter. Drizzle with the dressing. Garnish with the toasted seeds and serve.

Variation: To turn this into radish slaw, cut the radishes into matchsticks (we like using a julienne peeler or a madoline to do this) and toss with the sour cream dressing and the toasted nigella and mustard seeds.

**Nigella seeds can be bought at a Middle-Eastern Market, Asian Market or Indian Market.

Enjoy!! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com/

7 Biggest Diet Mistakes

noreply@blogger.com (Goodie Goodie Gluten-Free) — Tue, 24 Jan 2012 10:33:20 PST

**found in InStyle Magazine 2011

You try to do the right stuff: fill the fruit bowl, heat up a diet frozen dinner, and never even glance at a dessert menu. So why is the number on your scale heading north? Turns out the road to healthy weight loss is paved with good intentions...and the occasional fumble. Get back on track with these fixes for common blunders, and shed those pounds for good!

Mistake 1: You fear carbs

Carbohydrates have a sinister and unfounded rap for packing on weight. But when you avoid them, you deplete serotonin levels, which can cause you to feel deprived. And no one can last long on a diet that makes them feel grouchy. "Your brain energy fades, you're tired and you're crabby," says Jackie Keller, founder of NutriFit, a healthy meals service that counts Ginner Goodwin as a client. "Grains are for brains".

The FIX: Keller recommends loading up on "favorable" carbs, such as fruits, veggies and whole grains. "Those have fiber, vitamins, and minerals".

Mistake 2: You overestimate your workout's calorie burn. You hop off the elliptical after a 45-minute sweat session, and as you're heading out the gym door, you a few handfuls of trail mix into your mouth. Bad move. "You've just consumed double the amount of calories that you just burned," says Joy Bauer, a Today show contributor and author of Joy Bauer's Food Cures. "A lot of women overcompensate this way."

The FIX: Even if it means keeping a flashcard in your gym bag, remind yourself often of the calorie expenditure of your favorite workout.

Mistake 3: You eat healthy food but don't cook it yourself. When is a plate of spinach not the dieting super food it's cracked up to be? When it's dripping in butter and oil, restaurant style. Basically, if you don't prepare your own food, you give up control over your caloric destiny. And it's not just the extras like salt and sugar that doom your menu orders; its the massive portions too! Grilled salmon is fab, but not when you are eating enough for 3 people.

The FIX: Slip on an apron or order wisely. Nutritionist Tanya Zuckerbrot's F-Factor Diet Website (FFactor.com) lists the healthiest options at popular chains.

Mistake 4: You wing it. Quick! What's for dinner tonight? "If you don't know, you are likely to decide when you are already hungry, tired or rushed, " says Lauren Slayton, owner of Foodtrainers.net, a nutrition firm in NYC. That can also lead to grabbing whatever's handiest or most compelling, like that bag of "artisanal" potato chips. Another no-no; not being prepared for those inevitable mid-morning and afternoon energy dips.

The FIX: Everyday, make at least a rough plan for all meals and snacks. yes, snacks. "Eating a small, healthful snack between meals" try red pepper strips or low fat string cheese "will stabilize blood sugar and keep your metabolism going strong," says Tanya Zuckerbrot. "You'll also avoid overeating at your next meal".

Mistake 5: You eat a lot of prepared/pre-packaged diet food. Low calorie snack bars, frozen dinners and the like aren't necessarily healthy. "Diet foods often have too much sodium and sugar," says NYC fitness and wellness expert David Kirsch. The fact that they're low-cal can also send the wrong message and set your munching wheels in motion-who hasn't absentmindedly worked her way through a giant stack of low-fat cookies? Joy Bauer acknowledges that a frozen diet meal can be convenient for time-starved women but points out that these dishes don't teach you how to eat wisely when the diet is over and you are back in the real world of cooking at home and eating at restaurants.

The FIX: Use diet meals sparingly, says Bauer. "They can be a great jump-start, but ultimately you have to be smart about the transition" to non-diet food and unregulated portions.

Mistake 6: You drink a lot and we're not talking water! You thought this one would be all about alcohol, right? Wrong-sort of. Ignoring, for a moment, the 400-500 calorie frozen margarita, its the liquids you guzzle on a daily if not hourly basis that you really have to watch. "It's mind-boggling to tally the calories we consume in coffee concoctions, sweetened teas, sodas, and fruit smoothies," says Bauer. "I tell clients to save their calories for food and concentrate on drinking water, naturally flavored zero-calorie seltzer, or unsweetened coffee or tea. If you need to sweeten up, do it yourself and stick to real sugar. At 20 calories per tsp, it won't wreck your get-slim plan. **Red alert: Cranberry juice packs about 120 calories per 8 oz. glass, lighten it up with seltzer.

Mistake 7: You Over-Fruit. If one banana is good for you, five must be fantastic, right? Not exactly. Although fruit is definitely healthy, some are way more sugary and caloric then others. One medium banana, for example contains 105 calories and 27 grams of carbs. Others in the supersweet camp include cherries, grapes and mangos. So while fruit is certainly nutritionally superior to, say a Snickers bar, 100 calories here and there can add up fast.

The FIX: Don't cut out the fruit, just cut down on the portions. "Fruit is full of fiber, phytochemicals, and vitamins" says Slayton. "But if you're trying to lose weight, stick to one or two servings per day." And be sure to choose from the less sugary but still delicious parts of the fruit basket, which includes berries (especially blackberries and raspberries), grapefruit and apples.

**Life is a bowl of cherries? Not if you want to shed the pounds. An ideal serving is 1/2 cup.

Enjoy! xoxo Julie
www.goodiegoodiegluten-free.blogspot.com/

GF Prosciutto-Wrapped Dates

noreply@blogger.com (Goodie Goodie Gluten-Free) — Mon, 23 Jan 2012 11:00:49 PST

**found in Food And Wine Magazine, September 2011 issue

Oh how I love thee! I live to go to special occasions and parties in hopes they will have this appetizer! They are just sooo good!! They have something similar to this receipe at Cafeteria.

3/4 cup (6 ounces) goat cheese

1 tbsp. minced shallots

1 tbsp. chopped fresh thyme

1/4 tsp. freshly ground black pepper

24 whole pitted dates

6 thin slices prosciutto

1. Preheat oven to 350degrees

2. Combine first 4 ingredients in a small bowl, stirring with a fork. Slice dates lengthwise, cutting to, but not through, other side. Open dates; place 1 rounded teaspoon cheese mixture into each date. Cut 1 prosciutto slice in half lengthwise and then crosswise to make 4 equal pieces. Repeat procedure with remaining prosciutto to form 24 pieces. Wrap each date with 1 prosciutto piece; place dates on a baking sheet lined with parchment paper. Bake at 350 degrees for 8 minutes or until filling is thoroughly heated. Serve immediately. Yield: 20 servings (serving size: 2 dates)

Calories: 91

Enjoy!! xoxo Julie
www.goodiegoodiegluten-free.blogspot.com/

GF Vanilla Spiced Nuts

noreply@blogger.com (Goodie Goodie Gluten-Free) — Mon, 23 Jan 2012 10:53:04 PST

**found in Food And Wine Magazine, September 2011 Issue

Bring a little heat to this snack by adding 1/4 tsp. ground red pepper to the spice mix. Turning the oven off before returning the spice coated nuts to the oven ensures they won't over-toast. Prepare up to one week in advance, and then store nuts in an airtight container at room temp.

1 tbsp. pure vanilla extract

1 large egg white

1 cup sliced almonds

1 cup pecan halves

1 cup macadamia nuts

1/4 cup sugar

1 tsp. kosher salt

3/4 tsp. ground cinnamon

3/4 tsp. ground allspice

1/4 tsp. ground cardamom

1. Preheat oven to 325 degrees

2. Combine 1 tbsp. vanilla extract and egg white in a large bowl, stirring with a whisk until foamy. Stir in nuts. Combine sugar and the remaining ingredients in a small bowl, and sprinkle sugar mixture over nuts, tossing to coat. Place nut mixture on a baking sheet lined with parchment paper. Bake at 325 degrees for 15 minutes. Remove pan from oven. Turn off oven. Toss nuts, and break large pieces apart. Return pan to oven, and leave pan in oven for 10 minutes. Cool to room temperature. Yield: 24 Servings (serving size 2 tbsp).

Calories: 108 fat: 9.6g, fiber: 13g, sodium: 83g

xoxo Julie
www.goodiegoodiegluten-free.blogspot.com/

GF Grilled Apricots with Burrata, Country Ham and Arugula

noreply@blogger.com (Goodie Goodie Gluten-Free) — Mon, 23 Jan 2012 10:46:14 PST

**found in September 2011 Issue of FoodAndWine Magazine

Total: 30minutes 8servings

1 1/4 pounds apricots, halved and pitted

1/4 cup extra-virgin olive oil, plus more for brushing

Sea salt and freshly ground pepper

1 1/2 tbsp. fresh lemon juice

1 small head radicchio, cored and thinly sliced

5 ounces baby arugula

1/2 pound of Burrata cheese, shredded

4 ounces shaved country ham

1 tbsp. aged balsamic vinegar

1. Light a grill or preheat a grill pan. Brush the apricots with oil and season with salt and pepper. Grill over high heat, cut sides down, just until lightly charred, 5 minutes. Let cool.

2. In a bowl, whisk the lemon juice with the 1/4 cup of oil and season with salt and pepper. Gently toss in the apricots, radicchio and arugula. Transfer to a platter and top with the burrata, ham and vinegar. Serve.

yummy!! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com/

NuGo Bars-GF/K/DF/SF/V

noreply@blogger.com (Goodie Goodie Gluten-Free) — Mon, 23 Jan 2012 10:32:38 PST

While in the JFK (NYC) airport back in November I was on line for some coffee. Ugh, I thought, if just for once I didn't have to bring an entire carry-on bag of gluten-free snacks. If only the airports had more gluten-free options! I am used to seeing fruit and veggies, obviously naturally gluten free...and on the occasion I have seen Jill Brack's GF cookies Glow-that was a great find, or those GF KIND bars, but I really do not like those. And I have seen Pop Chips, Pop Corners and plenty of junky food like that. In this one bodega I found a new bar called NuGo Go Free, not only gluten-free and certified, but kosher (UV Pareve) too. Also Vegan, Dairy-Free and Soy Free. The Cashier hadn't tried them yet, so I only got one. And boy, I wish I had stocked up! SOOOOOOO GOOOOOOD, that I have saved the wrapper thus far, so that if I ever encounter them again I can stock up! And obviously write this post and spread the word.

This bar goes by NuGo and they come in 3 flavors. The one I had was GF Dark Chocolate Trail Mix Bar. The other two flavors you can get are GF Dark Chocolate Crunch and GF Carrot Cake.

This brand has many different kinds of bar catergories so the ones you want to look for are NuGo Free. Free of all the bad things we cannot enjoy or eat.

Def try one!! Super delicious!

xoxo Julie
www.goodiegoodiegluten-free.blogspot.com/

R.W. Garcia Strikes Again

noreply@blogger.com (Goodie Goodie Gluten-Free) — Mon, 23 Jan 2012 10:20:07 PST

Known for their delicious tortilla chips, R.W. Garcia strikes again, but this time taking his world renowned chip and making a cracker. To be exact a Rosemary and Garlic cracker called 5Seed Other flavors include Cracked Pepper and Onion and Chive. Although I do love this brands chips, the idea of a chip in a cracker is odd. I expected to be tasting a cracker and i tasted a tortilla chip in the shape of a cracker. They are delicious, don't get me wrong, but I would treat these "crackers" as chips and serve them with Hummus, dips and salsa.

I ate the whole box in one sitting! Yikes!

And don't forget R.W. Garcia's Dippers. Made long and thin for your dipping needs in the following flavors: Veggie, Curry and Rosemary. These I have not tried yet.

xoxo Julie
www.goodiegoodiegluten-free.blogspot.com/

GF Dish-GF Around Town

noreply@blogger.com (Goodie Goodie Gluten-Free) — Sat, 14 Jan 2012 08:56:40 PST

Tweeted by GlutenFreeville-Cheesecake factory serves gluten-free beer!

A recent commercial on TV advertised that Gordon's Salmon and Tilapia is Gluten-free-and its even stamped on the front of the box. These are frozen fishes for your freezer.

Took a taxi ride to the Upper East Side and passed by Naked Pizza. They have a gluten-free menu check it out HERE. Gf pasta and their own GF pie crust. And I hear it's good too! I haven't tried it yet. Check out this article from Time Out Magazine.

SDK in NYC has GF Cotton Candy Sorbet! Yummy. I had it and it was sooo good!

Some restaurants in NYC put flour in their Mole Sauce. Yikes! Always check with the waiter!

Some restaurants in NYC use flour in their Buffala Mozzarella. Always check with the waiter!

Goat Town in NYC has caters to the gluten-free. A bit bland for my taste, but if you are a meat and potato's guy/gal this is your spot.

My brother is always telling me about Skinny Pizza. They are an Italian Pizzeria chain that caters to the vegan, vegetarian and celiac/gf guy/gal. Click here for their menu. It's real thin pizza. I am also am dying to try this.

Katz GF has come out with a new product!! GF Doughnuts. I cannot wait to try! All of their other products are soooo super good!! GF, Kosher, DF, Nut Free, Soy Free.

Chick-Fil-A has added a new healthy GF option to their kids menu!! GF Grilled Chicken Nuggets!

Kinnikinnick Foods launches new Gingerbread Cookie Mix.

xoxo Julie

www.goodiegoodiegluten-free.blogspot.com/

GF Hangover Helpers

noreply@blogger.com (Goodie Goodie Gluten-Free) — Thu, 12 Jan 2012 07:17:00 PST

You might have noticed I have posted quite a few "hangover helpers", and this is not because I am a lush and party the night away (and if you are I do not judge!), but there are those times when we all wish we didn't have that last drink and wake up the next morning feeling not too bright. So these are gf helpers to help you.

**found in InStyle Magazine December 2011 issue

One too many flutes of Champagne and you might find yourself moaning "o, Holy Night" instead of caroling it. Here's the quickest path back to the holiday cheer.

Manage the after-hours munchies: After a few drinks, the fast-food drive-in has a strange magnetic pull. Prepare by stocking your kitchen with the right late-night snacks. "Drink tomato juice and eat crackers with raw honey," advises integrative dietitian Esther Blum. The juice and honey both contain fructose, which studies have found helps the body metabolize alcohol more effectively. Bottom line: You'll feel better in the morning, and so will your conscience.

Replenish at Breakfast

There's a reason your body craves a greasy breakfast after a night of partying. "Fat sticks to the stomach lining, which slows down the absorption of alcohol into the bloodstream," explains Albers. So go ahead, eat some (lightly) buttered GF toast or Quinoa pancakes or just plain pancakes. And have a glass of orange juice to replenish depleted vitamin resources.

5 Hangover helpers. Overdid it, did you? Try these!

Prickly pear extract: Popping the fruit extract (available at health food stores) before drinking can alleviate dry mouth and nausea.

Alka-Seltzer: Alcohol leaves the body overly acidic. This classic bicarbonate neutralizes the stomach one fizzy bubble at a time.

Asparagus: Researchers have found that amino acids in the veggie accelerate the breakdown of alcohol, reducing the symptoms of a hangover.

B6 Vitamins: In one study, the vitamin decreased hangover severity by 50%. B6 supplements are available at most drugstores.

Mercy Soda: Consumed before bedtime, this can offset acetaldhyde, a toxic alcohol by-product that contributes to nausea and headaches (but don't think this will taste good).

Get Up and Get Out!

Loafing around in your PJ's till the afternoon just prolongs the pain; its like pulling off a Band-Aid one excruciating millimeter at a time. Opt for the quick rip, aka exercise. "Physical activity floods cells with oxygen and releases mood-boosting neurotransmitters, " says exercise psychologist Heather Hausenblas. Even a brisk 10 minute walk will help.

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com/

City Bodega Retraction-Rice Pilaf Near East

noreply@blogger.com (Goodie Goodie Gluten-Free) — Wed, 11 Jan 2012 12:30:13 PST

Hello my fellow friends and followers!

I just got a comment from a reader advising that Near East Pilaf versions are not gluten-free!! In my City Bodega Post I showed a picture of 3 versions of Rice Pilaf from Near East and mentioned that all were gluten free. So I went to the website to check and found that the Chicken flavor that I posted is in fact not gluten free as there is Orzo in it, and that is from Durum Wheat. However, the original version as well as the Lentil versions do NOT contain gluten. But I wasn't convinced. After my friendly reader left me a comment regarding this I was nervous. So I contacted their customer service line and the representative mentioned to me that they cannot declare ANY of their products gluten free because their other products have wheat ingredients such as pasta and therefore may have exposure to wheat and gluten. Therefore, I must retract a portion of my post, and will edit this right away!
To my commenter! I do appreciate the callout! Thank you for pointing that out, the last thing I'd want to do is get you or anyone sick!! So thanks again!

Recap: Near East Products do not declare gluten-free on their packaging because their might be exposure to wheat during the processing.

xoxo Julie
www.goodiegoodiegluten-free.blogspot.com/

GF Pickled Apple Relish

noreply@blogger.com (Goodie Goodie Gluten-Free) — Tue, 10 Jan 2012 07:14:16 PST

**found in Lucky Magazine January 2012

This tangy, savory quick pickle is delicious paired with roast duck, braised pork or a rich pumpkin soup.

2 tart, firm apples (such as Granny Smith), cored and cut into cubes.

6 tbsp. apple cider vinegar

1 tbsp. plus 1 tsp. sugar

1 tsp. kosher salt

1 tsp. poppy seeds

Combine all ingredients in a medium size bowl and let sit at room temperature for at least 15 minutes and up to an hour before serving.

Enjoy!! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com/

GF Avocado, Fava and Quinoa Salad

noreply@blogger.com (Goodie Goodie Gluten-Free) — Tue, 10 Jan 2012 07:03:53 PST

**found in InStyle Magazine Feb. 2012 Issue

By chef Yotam Ottolenghi

Cook 1 cup quinoa and rinse under cold water; let dry. Blanch 1 lb. frozen shelled fava beans or edamame in boiling water for 6 minutes. Segment 2 lemons into a bowl, squeezing in juice from the membranes and from the third lemon. Toss in 2 thinly sliced avocados. Add quinoa, beans, two minced garlic cloves, a large handful of thinly sliced radishes, finely chopped basil, 1 tbsp. ground cumin (with nutty, peppery flavor), 1/3 cups olive oil, 1/4 tsp. chili flakes, and salt and pepper. Toss gently. Garnish with more finely chopped basil.

Enjoy!! Yummy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com/

Wake Up Your Breakfast w/ a Lil Flava!

noreply@blogger.com (Goodie Goodie Gluten-Free) — Tue, 10 Jan 2012 06:51:16 PST

**found in Feb. 2012 InStyle Magazine

For us Celiac's we have to get a bit creative in the kitchen to create some of the old flavors we all miss so much. That's ok, we can do it! Mostly from trial and error or helpful tips we can all conquer those who think that eating Gluten-Free is a death sentence. Quite the contrary! Sometimes just using a little bit of mother nature can spice or sweet up our meal.

Exotic spices first thing in the morning? Yes! says Lior LevSercarz. Here's how to do it!!:

Eggs:

Add nutty, herbal and tart notes to an omelet with za'atar ($3/.8 oz., penzeys.com), a Middle Eastern spice mixture that consists of dried thyme, sumac, and sesame seeds. Give your eggs a few shakes of the mix while cooking and when they are done, sprinkle more on top.

GF Oatmeal:

Dried long peppers, commonly used in Malaysia and Indonesia, impart a floral, vanilla flavor and a touch of heat. Grate and sprinkle some over piping-hot cereal/oatmeal along with whatever fruit you've got on hand-with strawberries, says Sercarz, it's perfectly dreamy.

Yogurt: (make sure its gf!! Like Stonyfield or Fage)

Combine Greek yogurt with a shake of cinnamon, chopped candied ginger, honey, fresh fruit and a sprinkling of toasted sesame seeds. "The seeds bring a wonderful nutty flavor and texture to the creamy yogurt," he says. Drizzle with orange-blossom water for a floral finish.

Enjoy these tips and why not create some of your own!! If you do, don't forget to tell me what they were and how they tasted!!

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com/

GF Kosher Corner

noreply@blogger.com (Goodie Goodie Gluten-Free) — Mon, 09 Jan 2012 10:20:45 PST

Hello everyone!

As promised I have started my GF Kosher Corner section of my blog, and I must say I am having some fun with this! As this is also part of my heritiage it is very nice to know there are so many blogs and websites that cater to the Kosher Gluten-Free man/woman/child. I am enjoying gathering these sites for my new section. Yay!. I too am learning. And what a great way to learn-rather then a preacher teaching, I am hands on and learning on my own-Just the way I like it. As I am rumaging through websites and links I am seeing that there are more options then I thought for this lifestyle. And how nice to hear! Any allergy or allergy related disease is hard to maintain with a specific diet and Kosher/GF? Double whammy!!

If you have noticed I have certain links like Manischwitz. Not all Manischwitz is gluten-free. You will have to look at the Gluten-Free list they provide on their webiste.

I am also going to list bakeries across the board. If I see it, I will link it, that way you where-ever you are will find something suitable for you! But mainly I will concentrate on the New York area.

Now the level of Kosher Certification is different for every site, but I made sure that before I like these beauties to you that there is a level of kosher certification.

So if you are gluten-free and Kosher check out my new section!! And please remember you must look at all links to see and verify what level of Kosher certification is listed.

Enjoy! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com/

Calorie Counting-Sushi

noreply@blogger.com (Goodie Goodie Gluten-Free) — Sun, 08 Jan 2012 20:05:46 PST

Found in Shape Magazine, April 2011 Issue

Lately I have been keeping a tab on the calories I eat. In general I think it is important to know what you put in your body. It will help you in the long run not overeat, or waste calories.

Based on an 8-piece roll

Veggie Roll: 170 calories

Shrimp Roll: 199 calories

Salmon/Cucumber Roll: 231 calories

Mackerel Roll: 232 calories

Rainbow Roll: 330 calories

Sashimi: about 33 calories per piece

**Did you know that Wasabi has antimicrobial properties that may help fend off food poisoning?

Enjoy! xoxo

Julie

www.goodiegoodiegluten-free.blogspot.com/

Quick GF Chasers

noreply@blogger.com (Goodie Goodie Gluten-Free) — Sun, 08 Jan 2012 18:35:31 PST

**found in Shape Magazine Issue: April 2011

Whether you overindulged at the bar or the buffet, the right drink can help undo the damage. Here, the perfect sips for three scenarios.

Problem: You got too happy at Happy Hour.

Fix: Coconut Water-The tropical beverage is packed with potassium, a mineral that's depleted when you drink too much alcohol.

**The clear liquid found inside a coconut has just 43 calories in 8 ounces.

Problem: You polished off a plate of pesto gf pasta.

Fix: Milk-According to a study published in the Journal of Food Science, a glass of nonfat moo juice can mask garlicky breath.

Problem: You overdid it in boot-camp class

Fix: Coffee-University of Georgia researchers found that caffeine in two cups of joe cut post-workout sorriness in half by blocking a chemical released in response to inflammation.

Enjoy! Happy New Year

xoxo Julie

www.goodiegoodiegluten-free.blogspot.com/

City Bodega-GF

noreply@blogger.com (Goodie Goodie Gluten-Free) — Wed, 11 Jan 2012 12:23:20 PST

Quite a while ago I was meeting a friend at Sushi Seki for dinner and as usual my friend was late. She was going to be so super late that I thought I'd walk around the area for a bit. I was on the Upper East Side around 62nd Street and 1st Avenue. There was a Bed, Bath and Beyond, a few other restaurants, a Duane Read and a local bodega/quik market. I went in. I figured hey there has GOT to be some GF things here, let me take a look. It was a small market but filled wall to ceiling with goodies, junk food and health food. I actually found TONS of GF snacks both junky and healthy.

My point for this post is that most bodegas in NYC WILL have GF options, you just have to read the labels and scrutinize your search. I found popcorn, breakfast bars, chips, lentil chips, rice noodles, pad Thai noodles, juice drinks, yogurts and more. All GF. So if ever in need while traveling in NYC or you just need to pick up a few things here and there, these bodegas are your best bet. You'd be surprised exactly how much gf options you can actually find. Now of course, if you went to the sales associate who works at one of these bodega's and asked about GF, they would most likely look at you as if you were a space alien. That has happened to me. I used to get blank stares. So not everyone is knowledgeable but if YOU know what you are looking for you may just find it.

This is what I found...

Popcorn India Brand (gf) Bacon Ranch (other flavors too are soo good!!)

Popcorn India Brand Movie Popcorn flavor

Popcorn India Brand Kettle Flavor

Fage Yogurt Total 0% or 2% all naturally GF

GF Naked Popcorn (also soooo good!!!! my fav is Rosemary & Olive Oil)

Buddy Fruit Drinks (great for kids, DF, GF and all natural)

Baked Lentil Chips (not my fav!! but you might enjoy!)

And below the Baked Lentil Chips are Terra Chips that now have a GF stamp

Pop Chips! Always a fabulous option!!

GF Pad Thai Rice Noodles-This version is GF but some are NOT! and will fool you!! Buckwheat is ok for Celiac's but this brand's Buckwheat noodles? They are NOT GF. So always check the label. See below for the Not GF Buckwheat option.

Soba Buckwheat Noodles from this brand are NOT GLUTEN FREE.

Do not be fooled.

Quinoa Grain-Can't go wrong here!! A great and nutritious grain.

Japanese Rice Cakes-Sooo good!! And totally GF.

Let's not forget those amazing sauces from San-J which are ALL GF

Roasted Seaweed

Food Should Taste So Good Chips are also GF

So you can see. There are tons of options here and they are all from my local NYC bodega. Who would have thought I could just walk into this tiny market and find so much. We all assume that the only place to get GF is Whole Foods or a known place that carries GF. My point is, you never know when you will find a find. And the above are my GF Finds.

Enjoy!! Happy New Year!! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com/

Flackers-Doctor in the Kitchen

noreply@blogger.com (Goodie Goodie Gluten-Free) — Thu, 05 Jan 2012 15:41:35 PST

So I was walking home the other day and stopped into my local 34th street health food store...34th between Park and Lexington Avenues in Murray Hill to be exact and I found these awesome flax seed crackers! Now this shop has a well rounded gf section-not too big, not too small. I usually get a few things there that are GF on a regular basis, but these crackers were new, and I thought I could use a new cracker especially since I was entertaining that night. They are gluten-free, raw, high in omega 3's with 7g fiber (really important)! and 5g protein (also super important)...Protein keeps us going and gives us energy, and the fiber? Well I imagine good for any Celiac!!. This product is only made with organic flax seeds and herbs/spices. Cannot go wrong with that!! And only 100 calories for 3! Yay! In addition to that fabulous news, these crackers are also made in a NUT FREE and GLUTEN FREE facility! It keeps getting better.

The creator of this cracker is actually an M.D. Her name is Alison Levitt and she is a Holistic doctor. She is certified in Family Medicine and specializes in Integrative Medicine. That's why this brand is called Doctor In The Kitchen. She belives that "good food is wise medicine". She developed these crackers for her patients and then began selling them back in 2005 when she partnered with Don Kelly; a seasoned food marketer. Gosh, these have been around this long? And I am just finding out about them now?? They come in 3 flavors: Savory (which is the one I tried), Rosemary and Dill.

Meet the Doctor. She explains a bit more about her product such as the fact that these are sugar free, yeast free and rice free. To find out more check her out and also try clicking HERE

In order to find these crackers near you, check the Store Locations for a fabulous list!

Yum! xoxo Julie

www.goodiegoodiegluten-free.blogspot.com/

Copping With The Kosher GF Lifestyle

noreply@blogger.com (Goodie Goodie Gluten-Free) — Thu, 29 Dec 2011 19:26:51 PST

So many people say that going gluten-free is so hard, it's near impossible, especially when you have been so used to eating gluten your entire life. What about kosher and gf? Hard, no? Talk about restrictions! When creating this blog I had a one track mind. Gluten-Free. How can I help others who feel that this fete is near impossible? How can I provide options for the gluten-free girl/guy? I never ever thought about kosher and gluten-free. As my blog progressed I also began to shed light on mixed lifestyles such as dairy-free, casein free, Vegan and/or Vegetarian mixed with gluten-free. I thought about Autism and children with other problematic issues that a gluten-free diet would help or maintain. Never thought about kosher. And I can imagine!! How hard of a fete that would be. So many restrictions can really put a damper on your foodie self.

I recently dated a man who was kosher both in and outside of the house. He didn't know that much about a gluten allergy and/or Celiac Disease when I met him. One night while out to dinner I made the mistake of asking him if it bothered him that I ate meat when we were together. I was hitting myself later on that one, because after that one dinner-all other dinners it became a requirement that I not eat meat if it was not kosher or prepared in a kosher environment. Ugh! I cannot tell you how hard that is for someone like me...gluten-free. I bank on steakhouses and places that can serve me a plain piece of grilled chicken or steak if the fish option does not work! Now I'm dating a guy and I cannot even eat what is suitable for me? I was so frustrated!. He would always say "have a piece of fish". I tried to explain that not all restaurants were able to cook the fish without coating it in wheat flour. And at one point he mentioned to me, "I would never eat pasta if it bothered you". And I had said, but it doesn't bother me. You have restrictions, whether they be religious or dietary, they are restrictions, so of course I wouldn't want you to be further restricted. I thought to myself I can't eat pasta out (unless its gf), I can't eat bread (unless gf), Pizza (unless gf), fries (unless not contaminated), burgers (unless not bound with breadcrumbs), desserts or anything with crazy sauces (unless gf), and now you want to add chicken, steak and other meats too?! Needless to say I lost a lot of weight, so one good thing came from it. And obviously for many other reasons then just the food aspect, this relationship did not work, but it got me thinking about all the others out there that do follow a kosher lifestyle and are gluten-free, how are they coping? And wouldn't it be great if I could help them too?.

I remember telling my mother this story and she then in turn told me a story about her friend who is strictly kosher and was having a lot of gluten issues. She had tested positive with a gluten-intolerance but told my mother that she already had too many restrictions and that being kosher was hard enough, and that she couldn't possibly add in a gluten-allergy and eliminate all those gluten foods too. Shame. Shame my mother's friend has to live in discomfort because the restrictions seem so great or too great to conquer. And of course I get it. We all wish we could have everything and not have to deal with what comes our way. Wouldn't life be so much easier if we weren't gluten-free?, if we were skinnier, or fatter, or prettier, or had less medical issues, allergies and the list goes on. But everyone has their things. This is our reality.

So since this is our reality I have decided to add a new section to my blog called Kosher Corner. Here you will find links to recipes, links to other kosher/gf blogs, and other information that supports/focuses on a GF and Kosher lifestyle. In time this section will grow.

In addition, for all my readers who struggle with the gluten-free lifestyle and are in need of support I will also have another newly created section called GF Support Group. In this section you will find local meet-ups and support groups that can help you through your hard time or help you deal and cope with helping your child/children through his/her or their hard time. Because sometimes you just need a shoulder to lean on.

It is important to me that you (my reader/s) know you have a place to go in order to get the support you need. Whether it be a meeting, an article or a website link. It is hard for all of us to make all the moves on our own, but so much easier when there is a little help along the way.

Xoxo and Happy New Year! Julie

www.goodiegoodiegluten-free.blogspot.com/

GF Thanksgiving! Butternut Squash Chestnut Soup w/ Pears

noreply@blogger.com (Goodie Goodie Gluten-Free) — Wed, 23 Nov 2011 09:15:50 PST

Another golden recipe found in Shape Magazine, November 2011 Issue that happens to be naturally gluten-free. One of my favorites is Butternut Squash Soup! It's divine, and this recipe has carmalized pears! It's like dessert in a soup. Yum!! Nothing like Butternut Squash soup to warm you up on a cold winter's day.

Serves 6

Prep time: 20 minutes

Total time: 1 hour/35 minutes

For the Soup:

1 cinnamon stick

1 whole nutmeg seed, smashed with-the knife flat side of the knife

1 stalk lemongrass, chopped

1 cardamom pods

1 1-inch piece of fresh ginger, peeled and chopped (you can leave this out if allergic)

2 dried chipolte chilies

1/4 cup extra-virgin olive oil

1 large leek, white and pale green parts only, rinsed and finely chopped

3 pounds butternut squash, peeled and cut into 1-inch dice

1 cup drained canned or jarred chestnuts, chopped

2 tbsp. chopped fresh sage

8 cups water

2 tbsp. pure maple syrup

sea salt

For the Pears:

1 tbsp safflower oil

2 pears, peeled, cored and diced

1 tbsp. pure maple syrup

1 tsp. ground cinnamon

1 tsp. balsamic vinegar

sea salt and freshly ground black pepper

1. Gather first 6 ingredients in a piece of cheesecloth. Knot securely and set aside.

2. In a soup pot, heat olive oil over medium heat. Add leek and saute for about 10 minutes or until softened. Add squash, chestnuts, sage, cheesecloth pouch, and water. Bring to a boil, lower heat, cover and simmer for 30-45 minutes or until squash is tender. Remove from heat and let cool.

3. Heat safflower oil in a large saute pan over high heat. Add pears and saute for 5 minutes. Lower heat and stir in 1 tbsp. maple syrup, cinnamon, vinegar, and salt and pepper to taste. Continue cooking for 10-15 minutes or until pears are soft. Remove from heat and let cool.

4. Discard pouch from soup. Add 2 tbsp. maple syrup; season with salt. Transfer to a blender and process until smooth.

5. Divide soup among six bowls and garnish each with caramelized pears.

Nutrition score per serving:

(1 cup) 306 calories, 12g fat, (2g saturated fat), 51g carbs, 3g protein, 6g fiber, 154mg calcium, 2mg iron, 23mg sodium.

Enjoy! xoxo Julie

Happy Thanksgiving!!

www.goodiegoodiegluten-free.blogspot.com/

GF Thanksgiving Creamed Spinach

noreply@blogger.com (Goodie Goodie Gluten-Free) — Wed, 23 Nov 2011 09:01:37 PST

Need a last minute app for your fabulous GF Thanksgiving?! Here you go! Sometimes I wonder back then, did the Pilgrims have any allergies or know about them? I bet they would have fancied these fabulous recipes!!

**found in Shape magazine, November 2011

Naturally GF

Serves 6

Prep time: 10 minutes

total time: 40 minutes

2 pounds fresh spinach, tough stems removed

8 ounces silken tofu, coarsely chopped

1/2 cup reduced-fat vegan mayonnaise

1/2 tsp minced garlic

1 tbsp. chopped fresh flat-leaf parsley

1 tbsp. fresh lemon juice

1 tbsp. extra-virgin olive oil

1 tsp. sea salt

1/2 tsp. freshly ground black pepper

1. Bring a pot of salted water to a boil over high heat. Add spinach and cook for 2 minutes. Drain in a fine-mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop spinach and transfer to a large bowl.

2. Process tofu, mayonnaise, garlic, parsley, lemon juice, oil, salt and pepper in a blender or food processor fitted with a metal blade until smooth.

3. Pour tofu mixture into a medium saucepan and gently cook over medium-low heat, making sure mixture doesn't boil. Once warmed through, remove from heat, pour over spinach, and gently mix together.

Serve immediately with chips, tortillas, crackers, veggies or gf breads.

Nutrition:

(1/2 cup): 138 calories, 10g fat (0 saturated), 8g carbs, 6g protein, 4g fiber, 165 calcium, 4mg iron, 503mg sodium.

Enjoy!

Happy Thanksgiving!!

xoxo Julie

www.goodiegoodiegluten-free.blogspot.com/

GF ThanksGiving-Candle 79

noreply@blogger.com (Goodie Goodie Gluten-Free) — Wed, 23 Nov 2011 09:01:53 PST

**found in Shape Magazine November 2011 coverted to GF

There is nothing like stuffing, candied yams, green bean casseroles and more. They are all delicious! But not when it's not gluten-free. This holiday is such a bummer if not prepared. That's why I'm here! To prepare you, get you in the gluten-free groove! Check out these fantastic recipes from Candle 79 a fabulous restaurant that caters to those Vegans and Gluten-Free eaters out there.

Beet, Fennel and Fig Salad with Cranberry-Sage Dressing

serves 6

prep time: 10minutes

total time: 1 hour, 30 minutes

Dressing:

4 tbsp. extra virgin olive oil

1/2 cup finely chopped shallots

1 cup fresh or frozen cranberries (I prefer fresh)

1/4 cups balsamic vinegar

1 tsp chopped fresh rosemary leaves

1/2 tsp. chopped fresh sage

1/3 cup water

1 tbsp. pure maple syrup

1/2 tsp. sea salt

Salad:

1 pound beets

1 fennel bulb, trimmed and halved

2 tsp. extra-virgin olive oil

sea salt and freshly ground black pepper

1/2 cup raw pecans

8 ounces baby arugula

6 fresh figs, cut into wedges

1. Heat 2 tbsp. oil in a large saute pan over medium heat. Add shallots and saute for about 5 minutes or until softened. Add cranberries and cook, stirring occasionally, for about 5 minutes or until softened. Set aside to cool, then transfer to a blender. Add vinegar, herbs, water, maple syrup, salt and remaining oil and process mixture until smooth.

2. Preheat oven to 350 degrees. Wrap beets in a single sheet of aluminum foil and place on a baking sheet. Place fennel on a separate baking sheet, cut side up; drizzle with oil and season with salt and pepper. Roast until fork-tender, about 30 minutes for the fennel and 50-60 minutes for the beets. When cool enough to handle, peel and thinly slice beets; thinly slice fennel.

3. Meanwhile, spread pecans on a baking sheet and taost for 5-8 minutes.

4. In a large bowl, gently toss together arugula, beets, fennel, pecans, and figs. Divide among six salad plates and drizzle with dressing (you'll have a few tablespoons left over).

Nutrition: 1 1/2 cup salad, 2 1/2 tbsp. dressing: 287 calories, 189g fat, 31g carbs, 4g protein, 7g fiber, 131mg calcium, 2mg iron, 278mg sodium.

Enjoy!! xoxo Julie
Happy Thanksgiving!
www.goodiegoodiegluten-free.blogspot.com/