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Preview: Our Gluten Free Family

Our Gluten Free Family

Everyone who knows me knows I am on a mission not only to feed our family better, but to get other parents to realize that they can make better choices about the nutrition and well being of their children. Nutritional intervention isn't easy, but it works

Updated: 2018-03-02T12:10:08.032-05:00


Friedman's Restaurant on the Upper West Side!


Run NOW to Friedman’s on 118th and Amsterdam before the line is out the door. The classic Friedman’s Lunch is finally uptown serving their homestyle American food on the upper west side. With Chef Justin cooking and overseeing the opening, the newest addition to Friedman’s restaurants is up and running—serving gluten free fried chicken, crispy fish tacos and classic reuben sandwiches. The tasty food, relaxed atmosphere and friendly staff make Friedman’s one of our favorite restaurants for lunch or dinner. The Chelsea location is great for breakfast or brunch. Friedman’s Restaurant1187 Amsterdam Avenue @118th Street • New York, NY 10027(212) 932-0600Friedman's Restaurants take great care to make sure that gluten free food is prepared safely—noting on the menu that…“Friedman's specializes in gluten-free dining, please notify us when placing your order if you require gluten-free. ALL GLUTEN-FREE FOOD IS SERVED ON A SQUARE PLATE OR IDENTIFIED WITH A FLAG. PLEASE NOTIFY YOUR SERVER IF YOU BELIEVE YOUR FOOD IS NOT GLUTEN-FREE.” Most of the menu items can be prepared gluten free—so there are lots of options.Chef JustinFish Tacos[...]

D Minder App to Track Vitamin D Levels


 It is hard to balance the recommendation to get enough vitamin D with the recommendation to avoid the sun. For people who want to enjoy time in the sun and minimize the risks of sun damage from excessive UVB rays, D Minder Pro can help you mindfully enjoy limited sun exposure.

To download D Minder Pro by Ontometrics, go to the app store and type in D Minder -- or go to D Minder Pro on iTunes to read more about this great app that "will help you track and manage your vitamin D."  There is a "Start Sun Exposure Button" where you can set the % of exposed skin, the weather and enter any supplemental vitamin D that you might be taking--then swipe left and press the sun button to see how much vitamin D you are getting when you are in the sun. You can see below the recommended time in the sun.

I recommend avoiding sun on your face completely because even with sunscreen and a hat your sun is still exposed here and there and the past exposure from childhood can make this a risky area to expose.

Of course, if you have a family history of cancer, mindfulness around the sun is even more critical. With a family history of skin cancer  yearly or bi yearly skin checks with a dermatologist and follow their recommendations.

Even if you don't use the app to manage your own vitamin D levels you can use it to see the UVI index--which is also very helpful in term of knowing the safest time to enjoy time outside.

Happy Summer!

Fun Friday: What Happens When You Tell People You Can't Eat Gluten Video


This is a pretty funny video about how people react when you tell them you can't eat gluten. It's a little bit of a dig at the people with gluten intolerance (which is actually a serious medical condition for some people--but not someone who is eating the middle of an apple pie or doing it to lose weight!) but I think it is still super funny. The huge spread of wraps, panini and sandwiches and pie which all contain gluten is also super funny and pretty accurate.

Happy Friday!

(and thanks to HG for sending this to me!)

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My Mason Jar Salad!


Mason Jar Salads and More: 50 Layered Lunches to Grab and Go by Jilia Mirabella is an inspiring book about how to pack a healthy and nutritious lunch in a salad jar! It’s a great book with many inspiring ideas. I recommend buying the book and incorporating one new salad a week. The book is also a great mother’s day gift for anyone who is interested in healthy eating. This is my take on a mason jar salad—using easy to find ingredients  that create a rainbow or vegetables. This one quart jar of salad is super satisfying and gives you 238% vitamin  A and 472% vitamin C and only 250 calories. (vitamin A and vitamin C are markers for the nutrient density of the food found at the bottom of food labels.) I figured the nutrient content out on My Fitness Pal (another great tool for those trying to track calories and nutritional information!) I usually have the salad with a side of lentils and rice, a veggie burger or leftover chicken or shrimp. The salad itself is only 202 calories, so although it is a large volume of food, you really need to eat some carbohydrates and protein with it.Rainbow Salad Ingredients:1 tablespoon olive oil1 tablespoon rice wine vinegarsplash of plum vinegar (optional)salt - a generous sprinklefresh pepper1-2 carrots depending on size, sliced in thin rounds (1/3-1/2 cup)2 tablespoon red onion, sliced thin and chopped in 1 inch pieces1/3 red pepper, diced into 1/2 inch dice1/3 yellow pepper, diced into 1/2 inch dice2 cups romaine lettuce pieces1/4 cilantroIn the bottom of a 1 quart mason jar, put olive oil, rice wine vinegar, plum vinegar, salt and pepper.Layer the following chopped vegetables:carrotsred onionsred pepperyellow pepperromaine lettucecilantroSecure with lid.To serve:Shake the jar so that the dressing from the bottom  covers all the vegetables.Serve on a plate or bowl or eat right from the jar!I like to serve it on a plate—but if you are at work or on the go eat it right from the jar.[...]

Gluten-Free Dairy-Free Garlic Bread Recipe


Earth balance and olive oil give this garlic bread a hint of buttery flavor. We have decided Schar baguettes makes the best garlic bread--but you can use your favorite gluten free french bread. You might have extra garlic butter--which you can save to flavor eggs, vegetables, meat, or fish.

2 clove of garlic
1 teaspoon oregano
1/2 teaspoon red pepper flakes
2 tablespoons earth balance buttery spread
4 tablespoons olive oil

Preheat broiler to 550 degrees.

Crush the garlic into a fine paste using a garlic press or the flat edge of a chef's knife and some salt on a cutting board. Add the oregano and red pepper flakes. Using a spoon, mash in the earth balance spread until it is well combined and softened. Then slowly incorporate the olive oil until it is well combined. 

To make the garlic bread, slice a Schar's baguette in half lengthwise and using a spoon generously cover the insides of both halves with garlic spread. Broil for 2- 3 minutes watching carefully. Cut each half into 3 squares and then cut each square in half.

We love this garlic bread with sliced tomatoes, salt and pepper or serve with your favorite italian dish.

Related posts:

This Certified Gluten Free Logo Goes Beyond 20 ppm


Q: Can you tell me about the Certified Gluten Free logo with a GF inside a circle? What company is in charge of the certification? A: The Certified Gluten Free logo is given to products by the Gluten Free Certification Organization (GFCO) an industry program of the Gluten Intolerance Group (GIG) which is a 501c3 nonprofit that helps people with celiac and other gluten related disorders.  According to the GFCO website "GFCO requires that all finished products using the GFCO Logo contain 10ppm or less   of gluten. All ingredients utilized in GFCO certified products are required to go through a stringent review process of approval.  All ingredients must contain 10ppm or less of gluten. Barley-based ingredients are not allowed in GFCO certified products” (1)“ GFCO standard is stricter than Codex, USA, Canada, the EU and many other country standards for labeling products gluten-free.” (2)Q: Is there standard different from others when using this term?A: YES the standard used for this symbol is higher! The GFCO symbol is only given to products that  test lower than 10 ppm and products that do not use barley based ingredients. In the US, any product can be labelled gluten free if it contains less than 20 ppm or less of gluten. Unfortunately, a few companies (like Hain which makes  Rice Dream!) use barley (which contains gluten) as an ingredient and then label the product gluten free because it tests lower than the 20 ppm. Unfortunately, some people with celiac and non-celiac gluten intolerance are not able to tolerate these trace amounts of gluten--even though by law they are allowed. Others who are less sensitive are fine with products which have traces of gluten.I am guessing that the GIG group, which is a non-profit created by people with celiac and gluten intolerance, decided to use the stricter standard of 10 ppm because they want a product that is safe for the GIG members who are sensitive to trace amounts. I know we have been “glutened” by trace amounts of gluten in products with other symbols—but that the products that use the Certified Gluten Free Logo from GFCO have been fine for us. Many of the biggest gluten-free brands like Udi's, Enjoy Life, and Van's waffles as well as big companies with naturally gluten free products like Dannon, Murray's Chicken and  Purdue use the GFCO to let consumers know their products are gluten free. The GFCO website has a list of all the companies and products in their GFCO Buyer and Distributor Guide.The GFCO  symbol signifies to the consumer that the manufacturer is creating a product that is truly gluten free and not just a marketing ploy--and that it has been tested to be under 10 ppm. It's better than the other symbols and trusted by the gluten free community.(1) POSTS...Rice Dream is Not Gluten-FreeRice Dream is Not Gluten-Free Part 2[...]

Carrot Cake Hemp Seed Smoothie Recipe


Need an Easter treat that is low in sugar but tasty and nutritious? 

This carrot cake hemp seed smoothie has the sweetness and spice of carrot cake—but the protein and omega 3s in the hemp seeds make it a nutritious smoothie. It tastes like a carrot cake milkshake. Use maple syrup for kids or if you like natural sugar—or nu-stevia if you are avoiding sugar.

Carrot Cake Hemp Seed Smoothie Recipe

1 carrot
3 tablespoons hemp seeds
1 tsp fresh ginger
1 packet of nu-stevia or 1 tablespoon maple syrup
1/2 fresh vanilla bean 
1 cup almond milk (or 6 almonds and 1 cup water)
pinch of sea salt

Combine all ingredients in a Vitamix blender. Blend for 1 minute. Add 6 ice cubes. Blend for 30 seconds more until smooth. Serve topped with a sprinkle of nutmeg.

What is Spiralizing?


by J.S. AmieSpiralizing is the innovative way of eating zucchini and other vegetables and fruits by slicing these into spiral-shaped strands and cooking these into low-carb, gluten free and highly nutritious dishes. It is through varying both blade and technique that allows production of spiralized veggies into a  remarkable range of shapes, sizes, and even textures. Hence, this makes spiralized veggies as superb and healthy alternative for pasta, noodles, couscous and rice over traditional ingredients.Why Spiralize?Beyond fast, easy, delicious and fun to make—which kids do love because of interesting shapes and texture—spiralized noodles have many significant health and nutritional benefits:low carbgluten-freepaleo-friendlyvegan / vegetarianmore vitamins than traditional noodlesTips on How to SpiralizeBasic Types of SpiralizersThere are many spiralizers available on the market today. The main two types are:Veggetti-style SpiralizersThis inventive, hourglass-shaped slicer is easy to use, easy to clean, and lightweight enough to carry with you when you travel. If you can imagine a pencil sharpener large enough to accommodate a zucchini, then you've just imagined the Veggetti Spiral Vegetable Slicer and how it works. Paderno-style SpiralizersThe Paderno Spiralizer is a hand-powered slicer, which means it is neither battery-powered nor electrical. It has more blades and is therefore more versatile than the Veggetti-style spiralizer. About the size of a counter-top mixer, it is safer than other hand-held vegetable spiralizers because the vegetable is inserted into the machine, and directed toward the cutting blades by the action of a turning crank—the cook’s hands never get anywhere near the sharp surfaces.Types of Cuts/Noodles which Spiralizers MakeYou and your spiralizer can make the following using the proper technique:Thin spaghetti-sized strands, rings and crescentsThick udon or linguini-size strands, rings and crescentsWide, flat strands, rings and crescentsHow To Prepare and Cook Your Vegetable “Pasta” Cooking your vegetable pasta is even easier than cooking traditional pasta! Here’s how: Raw Most of the pasta you make from fruits and vegetables can be eaten raw. The exceptions are potatoes, sweet potatoes, and eggplant. They should be cooked before eating to destroy the bacteria.Note: For most thin noodles made with soft vegetables (zucchini, yellow squash), mixing the warm or piping hot sauce with the raw noodles “cooks” them to just the desired “al dente” firmness. WarmedWarm the pasta strands by microwaving them for a few seconds in a microwave-safe bowl or by quickly “blanching” them in hot water before serving. To blanch, bring a large pot of water to a boil. When the water is boiling, drop the noodles in and continue to heat for anywhere from 30 seconds to 10 minutes, depending on the vegetable. (Soft vegetables like zucchini or yellow squash take about 30 seconds; carrots take several minutes, beets can take as long as 10 minutes.) Boiled You will not need to “boil” your vegetable pasta unless you like the texture soft, bordering on mushy. Some vegetable pasta--white potatoes for instance--will simply fall apart after being boiled. An alternative cooking method would be “steaming,” where the vegetable pasta is put in a wire steaming basket and cooked over boiling water without actually being immersed in it.TIP: if you undercook the pasta just a little, then drizzle with virgin olive oil, you’ll never want to cook it any other way. SauteedThis is a simple technique for cooking the pasta and other ingredients quickly. The ingredients are placed in a pan—either a saucepan or a skillet—with a little fat or oil and cooked over high heat. The trick with this method is to stir often to prevent the ingredients from burning. Stir-FriedStir-frying is a quick-cooking method that requires [...]

Lentil Kale Bowl


This lentil kale bowl packs a powerful nutritious punch for lunch or dinner. It's my new favorite meal. The recipe below has 439 calories and 413% of vitamin C and 335% of vitamin A! And it's perfectly balanced with 14% protein, 29% fat and 57% carbohydrate. It's vegan, vegetarian, gluten-free, dairy-free--but keeps you going for hours because of the nutritious profile. If you are in a rush and don't have time to sprout lentils--you can find sprouted, dried lentils. The vitamin c from the kale and orange help with absorption of iron from the lentils. Feel free to add red pepper flakes, lemon zest and spices to give it more flavor.

2 cups chopped kale
1/2 cup white rice

1/2 cup sprouted lentils, steamed
1 tablespoon olive oil
1/2 orange segments, chopped
salt and pepper

Steam chopped kale for 5 minutes.  Add 1 cup lentil and rice mixture with 1/2 chopped orange, 1 tablespoon olive oil, salt, pepper and spices. Enjoy!

To make rice:
1 cup white rice
2 cups water

Bring to a boil in a small pot. Cover. Reduce heat to low. Cook for 15 minutes. Do NOT remove lid--even to check. Let rest for 15 minutes with lid on. Then fluff with fork.

To make sprouted lentils: 
1 cup green lentils
Soak lentils for 1 day in water at room temperature. Rinse and drain. Then sprout them for 2 days in a colander covered with a dish towel until sprouts are 1/4 inch long. Rinse every 12 hrs. To keep them moistened.
Cook in 1 cup boiling water for 10 minutes.

Combine rice and lentils in a bowl for a base of a meal.

GF Cheerios Cereal to Launch in July!


Cheerios are finally launching a gluten-free line beginning in July!Included in the line up are five Cheerios products will be going gluten free: Original Cheerios, Honey Nut, Multi-Grain, Apple Cinnamon and Frosted Cheerios. (1) Although  cheerios are made from oats, which are naturally gluten free, because oats are often grown in fields where wheat, rye and barley are grown and because of production methods, oats that are not labelled gluten free might contain gluten. According the Wall Street Journal Blog's, Mr Murphy, the president of Big G Cereals says  "It took the Minneapolis-based company about three years to invent a mechanical filter to take out the gluten grains at its facilities."  They also have phased out the inclusion of wheat starch in the recipe and this ingredient will not be included in the recipe when the gluten free cereal lines are launched.While I am super excited for the gluten free community that Cheerios is launching a gluten free line--I am a little concerned about the idea of removing gluten grains using a mechanical filter. I am sure that they will launch a product that is below the 20 ppm threshold of gluten but it is well known that many people with celiac react to traces below this threshold. Not only is this great news for the gluten free community , it is also great news for parents who are introducing this staple food to toddlers. I clearly remember my son projectile vomiting and getting sick within hours of trying cheerios at 11 months. We thought he had the flu (but it was August!) and we had absolutely no idea it was from the gluten in the cheerios until months later when we discovered two genes for celiac and a severe intolerance for gluten was behind his being sick continuously from the moment he tried cheerios until when we removed gluten completely from his diet. Although some people with celiac are unable to handle oats, (6%-8% of celiacs with the HLA DQ2 gene) for sure it is better to reduce the gluten content in this staple food for many reasons. I do hope that General Mills will also take into consideration how the cereal is received by the public--and whether their "mechanical filter" is enough to keep people from getting sick. I would love to see testing levels of the Gluten Free Cheerios well below the 20 ppm and I would love to find out more about General Mills mechanical process and the level of the final product.For sure, this announcement is a happy one for many people who are avoiding gluten. Not only will a lot of people be able to enjoy Cheerios again, but for little kids it will help them to minimize the introduction of large amounts of gluten when they first start eating Cheerios. Without a doubt, without the gluten, Cheerios will be a better choice for everyone.(1) posts:Can Oats Be Included on a Gluten Free Diet?[...]

Gluten Free and More Magazine: January/February 2015


Check out Gluten Free and More's January/February 2015 issue for an article I wrote on the importance of zinc. The issue also includes  Food Blogger's Best Recipes that includes my blog! And decadent chocolate recipes that you can make all year long.

If you have a subscription for Gluten Free and More magazine you can  sign in to see the full issue or sign up HERE to get a year of digital access to all the articles.

A big thanks to  expert nutritionist  Geri Brewster  who gave me her thoughts on zinc, expert editor Alicia Woodward and the gifted photographer Kendra Alexis for shooting the photo of me for the food bloggers article.

Amore di Mona Gluten Free Vegan Assorted Chocolates


My husband loves to surprise me with gluten free sweet treats on Valentine's Day. Lucky me to   be given this beautiful box of luxury chocolates from Amore di Mona. Theses certified  gluten free, vegan chocolates are 80% cocoa and free of peanuts, nuts, eggs, soy, dairy, corn and sesame. They are also non-GMO, organic and diabetic friendly! The connoisseur collection box  has  eight flavors--carmela, dark chocolate, carmela with cranberries, dark chocolate with currants, carmela with cherries, dark chocolate with crunchy coffee beans and carmela with crunchy coffee beans. Although the kids loved selecting from the assortment--they quickly learned to avoid the ones with the espresso beans on top. Which is good because the coffee bean flavors are absolutely my favorite.

Happy Valentine's Day!!!

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VitaClay Slow Cooker--A Non-Toxic Slow Cooker without Aluminum or Teflon


"Do you know of any slow cookers that are made without aluminum or teflon" is a question I have been asked repeatedly over the years. It took me a while to find a non-toxic slow cookeer, but the VitaClay VM790 Smart Organic Multi-Cooker/Rice Cooker made from from brushed stainless steel with a unglazed clay pot looks like the the best slow cooker out there. Not only does it do everything a slow cooker does, but it also can be used to make yoghurt or coconut yogurt.

I haven't bought one (yet!) I would have to make room and somehow part with one of our other electronic appliances. Perhaps I should give away our hardly used cotton candy machine to make room for this slow cooker! Another review (and photos!) to follow when I get my hands on a VitaClay VM790 Smart Organic Multi-Cooker!

Kitchen IQ Knife Sharpener Review



The Kitchen IQ Knife Sharpener is easy to use and will sharpen the dullest knife to a honed perfection. "There is nothing more dangerous than a dull knife" I always say. Dull knives are a hazard because of the extra force you have to make when cutting. A sharp knife means less effort. Cutting, slicing and dicing will be easier and faster--and safer. 

Although I was trained to sharpen my knives on a stone and put an edge on the blade with a rod, the Kitchen IQ sharpener is more exact and definitely quicker than sharpening knives by hand. There are two settings available on the Kitchen IQ knife--asian and european. If you don't know if your knife is asian or european you can call the manufacturer. In general asian knives are sharpened at an angle of 17 degrees and european knives are sharpened at an angle of 20 degrees. This sharpener would also make a great gift 

Gluten Free at Fresh & Co in NYC


 Fresh and Co. opened on my corner a few weeks ago and there is an amazing selection of gluten options available—naturally gluten free salads, freshly prepared quinoa or rice bowls, hot soups, desserts and snacks. Most amazing and unique about Fresh and Co. is the process they use to cook the quinoa bowls which involves minimal cross contamination! The servers take a clean pan and shredded cabbage or kale and they steam it with a  few tablespoons of water. Yes. Water. Fresh water. Next they sautéed the veggies and at the end they add chicken or steak. Finally they finish the bowl with whatever sauce you want and pour the freshly sautéed dish over quinoa or rice. There is also a “market table” if you want a quicker meal. For the market table you choose whether you want a base of quinoa or rice pilaf, then you choose two sides and a meat. My nine year old loves the market table with rice, two sides of brussel sprouts and chipolte chicken!There are several gluten free dessert options at Fresh and Co. including a hemp brownie and a power up snack of dried fruit, nuts and chocolate.If you need a fast and fresh meal, Fresh and Co. is a great option. To find a location near you visit the Fresh and Co.[...]

NYC Snow Day 2015


From the snow piled on the stone wall outside my window, it looks like about 10 inches--enough to make NYC a winter wonderland for sledding but not enough to be the blizzard that was predicted. Bill DeBlassio’s canceling school and imposing a 11 pm curfew of non emergency vehicles was absolutely brilliant as it allowed them to plow the streets so things are manageable today. I was laughing out loud when the mayor responded to a reporter asking “what about food delivery bikes?’ at a press conference last night on the curfew.  "a food delivery bike is not an emergency vehicle,” said the mayor.

I love snow days as much, if not more, than my kids. Not having to wake up at 6:15 to schlep around the city in the dirty, gray snow getting kids to school is a real  treat for me. It gives me time to make coffee in my one cup press, fry hash browns in the waffle maker and make a bacon/tomato omelet for breakfast without feeling like I am going to snap from the stress of having to be out the door at 7:15 am. 

My son is sick with a cough and a fever under several fuzzy  blankets on the couch in the living room watching TV wearing his  Knick's snow hat. A sick kid is always is always a perfect excuse to do absolutely nothing. I am still hoping for another snow day when we can enjoy the snow and sledding. Fingers crossed for a real blizzard or at least another 10 manageable inches and another snow day. 


Cupcakes and Gluten Free Baking Blunder


Well, you can see my New Year's resolution to give up sugar is going very well. My last three posts have all been sugary treats! Maybe I should rebrand my blog to be "Gluten Free Desserts That I Really Shouldn't Eat."Feeling very deprived when his class had brownies today, my son requested that I make cupcakes. I rallied to make these vanilla cupcakes with a Martha Stewart Italian Meringue Buttercream. My son ate a total of one unfrosted cupcake then ran away to play basketball--so I am left with 23 mini cupcakes. Some of the cupcakes are filled with dairy free "nutella"--which I had in my fridge from the last time he asked me to make something that he was missing out on only to decide he didn't really want it anyway. The creamy, chocolate filling inside the vanilla cupcake with sprinkles are a great combination and a nice surprise. The truth is as tasty as these cupcakes look, I made a mistake when I was baking. Instead of using my regular flour blend, I used a premixed gluten free flour blend and I did not notice that the blend had xanthan gum in it until the batter was completely mixed and I noticed it was stickier than usual. So, the recipe had twice as much xanthan gum as it needed.WHAT HAPPENS IF YOU USE TOO MUCH XANTHAN GUM?If you use too much xanthan gum in a cake or cupcake recipe, often the final baked item will deflate as soon as it cools. You will get a crater like shape in the middle. Instead of a lofty cake it will look like someone dropped it on the floor and it fell. The texture will also be affected. These cupcakes taste chewy--kind of like a vegan cupcake. Since xanthan gum is very gummy, they don't have that light and airy feel of a cupcake but a chewy texture. I am sure the extra xanthan gum is the reason I am left with 23 cupcakes to eat! At least I got a photo.[...]

Gluten Free Cinnamon Sugar Donuts in NYC!


After one bite of the gluten free cinnamon sugar donut from Bluestone Lane Coffee, I quickly stopped eating it and put it back in the parchment paper bag. I really didn't believe the not too sweet but very moist and tender donut was gluten free. On my way home, I went back to ask the manager about the ingredients to double check. Yes. This cinnamon sugar donut is, in fact, gluten free! The donuts are made by Sans Bakery and you can find them at Bluestone Lane Coffee  at the retail locations listed below. Interesting to see that Bluestone Lane does not have any signs on the gluten free items--but they keep all the gluten free items on the top shelf separate from the gluten containing pastries--so they obviously know what they are doing in terms of cross contamination. Although they physically separate the items from items that contain gluten, the lack of signage is actually quite nice. It slows the line down the little because you have to ask what everything is but it adds to the old fashioned personal experience. And for those who want to see the ingredient list and verify the gluten free status of the items there is a nice binder available which lists all the products and ingredients. Bluestone Lane Coffee also serves an avocado mash sandwich and they have Sans Bakery gluten free bread (that is also dairy free!) that is available by request. I didn't get a chance to try the avocado mash sandwich but nice to know that they have gf bread--and they look fabulous. WOW, IS THE COFFEE AT BLUESTONE LANE GOOD and they have almond milk and soy milk available for vegan and dairy-free coffee drinkers. Bluestone Lane Coffee caters to everyone in a subtle and sophisticated way that feels ahead of it's time and very classic at the same time. BLUESTONE LANE COFFEE LOCATIONS in NYC...Bryant Park1114 Ave. of the AmericasNew York, NY 10036Corner of W 43rd & 6th AveMidtown East805 3rd Avenue (bet. 49th and 50th St)New York, NY 10022Located in the Atrium of the Meredith Building Financial District30 Broad St.New York, NY 10004Enter via back of building on New Street (corner Exchange Plc)West Village55 Greenwich Ave.New York NY 10014(corner of Perry Street)[...]

No No's Chocolate Candy-- Gluten Free Vegan M&Ms?!?


I always say "I can make anything gluten-free, dairy-free except M&M's and croissants." So I was thrilled to see an ad for these No No's chocolate candies which looked similar to M&M's on my Facebook page.The chocolate candies are made with nut-free, dairy-free, gluten-free and egg-free ingredients so they are safe for everyone. In addition they are made with all-natural flavors and colors. Looking up the product online--I could see that I wasn't the only one who missed m&m's! 1,155 people donated to the kickstarter campaign and pledged $47,895 to help Premium Chocolatiers to  market. Which is a real testament to how many people on restricted diets miss M&M's.After 7 years of being gluten free and dairy free I don't even remember what M&M's taste like--but I still miss them which prompted me to order No-No's immediately.There are two versions--Chocolate No No's and Peanut Butter No No's.  Here are the reviews...First, my daughter was disappointed with the overall look of the candy. "I knew this candy was too good to be true. No artificial colors? That's hilarious." she said eyeing the slightly off color of the candy which looked more muted than the photo on the label.My kids, who prefer mainstream candy that is naturally gluten-free and dairy-free, wouldn't touch them because of the slightly off beat look. But perhaps my kids who can eat skittles and starbursts and tic tacs aren't the market for candy with out artificial color. No No's would be perfect for kids on special diets who can't have artificial colors. And amazing for younger kids who haven't developed a taste for brightly colored mainstream candy."They are pretty good." said my friend Jill Hopler, who is a chef. "They look like beads. They aren't that sweet--which I like. They don't taste like an M&M's--but they are good."I really enjoyed the Chocolate No No's and the Peanut Butter No-No's. In fact, I really had to make myself take these photos before I finished them.Premium Chocolatiers also make a No Whey Candy bar which is a vegan, nut free candy bar. No Whey bars would be a great candy bar for halloween for kids with allergies to trade in their Milky Way bars! TheNo Whey mini bars which are available on Amazon here.THANK YOU to Premium Chocolates for bringing No-No's and No Whey bars to the gluten-free, dairy-free, vegan community. And another big thank you to all the people who donated the money to help get No-No's off the ground. It's an impressive effort by so many people. [...]

28 Day Body Reboot with Laura Bonarrigo!


My friend Laura Bonarrigo is an amazing wellness coach and she is launching a 28 day Body Reboot program starting January 19th which includes daily coaching, accountability and support plus meal plans, grocery shopping lists and recipes--INCLUDING THE RECIPE FOR THESE AMAZING PROTEIN POWDER COOKIES!!! Yes--the recipe for these  AMAZING and DELICIOUS cookies are part of her 28 day Body Reboot! (It is a great program for people who want a reboot who love to bake!)

I was lucky enough to sample these crispy and satisfying cookies at a January Planning Retreat coaching program Laura did today. The surprisingly delicious cookies are packed full of  Arbonne's vegan, gluten free protein powder and almond butter so they are both sweet and satisfying.

Check out Laura Bonarrigo's Facebook page HERE to find out more about  her 28 day Body Reboot program or to find out more about Arbonne essentials vegan and gluten free vanilla protein shake mix!

New Year's Resolutions 2015


My typical New Year's resolution is to lose weight and to be in better shape--which usually doesn't work. Although I l feel like the "lose weight" resolution is lurking in the back of my mind--I have tried very hard to take a different approach this year.

Hoping to set myself up for success rather than failure my 2015 resolutions are more achievable.

Instead of an unrealistic resolution to go to a yoga class everyday I decided doing 15 MINUTES OF YOGA a day using the Yoga Studio app on my iPhone was a more realistic goal. Even on a morning like today when I woke up achy from the flu with a cough the fifteen minute morning strength class seemed not just do able--but fun. (Of course, I hope to work in some actual yoga classes here and there too.)

When I downloaded the yoga app I also downloaded a 40 minute Wake up with Motivation -Hypnosis and Meditation app and was inspired to add MEDITATE to my resolutions. Using an iPhone app which guides you through mediation is surprisingly effective (and affordable) way to reduce stress.  It can be done in the morning or at the end of the day before sleep--or anytime when you feel stressed and need a break.

And, another exciting resolution I have for this year is to TAG MY PHOTOS when I import them into Lightroom--which is a workflow routine I really need to incorporate into my routine. 

What are your resolutions for 2015?

Merry Christmas Gluten-Free Crepe Recipe


Merry Christmas and Happy Holidays! Our Christmas morning was spent trying to hail a cab in the rain with a large suitcase full of stocking stuffers and a silver tree. It was the complete opposite of a white Christmas as it was also pitch dark-but I'm not complaining as we are headed to Mexico. We did have some tasty crepes before heading out the door at 6:15 am.I had my crepe with melted fudge from a recipe from the January/February issue of Gluten Free and More which arrived in the mail yesterday. The "healthier for you" fudge tastes like Nutella and added a little joy to my too early and too harried Christmas morning. Unfortunately, our early departure didn't leave any time for photos of the crepes so I am posting a Christmas photo.The crepe batter was made yesterday which meant I only had to pour the batter into a hot pan. Making the batter in advance and having a hot pan are the secret to perfect crepes. Here is the recipe--which was sent to me by my sister who says that King Arthur Flour makes the best crepes!Gluten-Free Crepe Recipe (gf/cf)1 cup gluten free King Arthur flour1 tablespoon sugar1/4 tsp baking powder1/2 tsp salt1 tsp vanilla2 eggs1 1/4 cup Silk almond milk or milk2 Tablespoons melted oil or butter***Whisk all ingredients together or blend in a blender on low speed. Ideally, let crepe batter sit overnight in the fridge or for a few minutes/hours to allow ingredients to blend together.Melt 1 tablespoons additional butter or oil in a 9 or 10 inch sauté pan or crepe pan for 1-2 minutes over medium heat. Quickly pour crepe batter into the pan while swirling the pan so that the batter coats the bottom of the pan evenly. Cook 1-2 minutes per side until lightly brown. Serve crepes with jam or Nutella or Enjoy Life chocolate chips inside and a sprinkle of powdered sugar.•••I suggest using 1 tablespoon spectrum shortening and 1 tablespoon earth balance buttery spread for a slight "buttery" flavor if you are dairy free.Related posts:GFCF Crepes Recipe (a low carb crepe recipe)[...]

Living Without's Gluten-Free Holidays 2014


Living Without's Gluten Free Holidays 2014 is a special holiday issue full of delicious recipes and menus which are free of most allergens. As soon as my issue arrived, I was inspired to make cream puffs which certainly put everyone in the holiday spirit. There are over 75 great holiday recipes and a Christmas buffet menu, recipes for traditional favorites like chocolate crackled cookies as well as fun new ideas like minty pea hummus.All the recipes in  Gluten Free Holiday 2014 are all well tested by the Gluten Free and More testers so you can depend on them for your holiday meal. You can hang on to  this issue for years to come--or order it as a gift for someone with food allergies in their family as a guide. Keep the magazine with your holiday recipes and cookbooks or pack it up with your holiday decorations! It's a great resource for anyone on a restricted diet!To purchase a print copy or the e-book go to Gluten Free and More Subscriptions and Specials.[...]

Foster Farms GF Corn Dogs Review and GIVE AWAY!!!


Foster Farm Corn Dogs got very favorable reviews from our gluten free family. "They taste like corn dogs—well, I don't really remember what regular corn dogs taste like--but they are pretty good.”The fact that my daughter would even try them was a pretty good sign. She usually rejects most processed food that is sent to me for a review. So her asking later "Can I have a corn dog for breakfast?” was a sign she really did like them. “Of course!” I replied.  (We are big fans of dinner for breakfast.)  The corn dog batter is sweet so the corn dogs actually remind me of a cross between a donut and a corn dog—which is actually perfect for breakfast. The smoky hot dog flavor of the sausage doesn’t taste like chicken—which to me is a good thing as it takes more like a corn dog. The corn crust is not too grainy either and it stays together which makes it possible to serve them cut up as an appetizer.I have to admit, I usually don’t review non-organic processed foods—but Foster Farm was so nice about contacting me that I agreed—and I am happy I did because they are a great product and I am happy to have them as an additional option or a treat for my kids. To win a voucher for a FREE box of Foster Farm's Corn dogs, please “like” the Foster Farms Facebook page to enter and leave a comment here that you liked their facebook page to be entered to win! FIVE Winners will be selected on Friday, December 12th at 11:59 pm E.S.T! See below for more details.PROS:Kids like them!They look and taste like regular corn dogs.You could serve them to anyone and they never would know they are gluten free.7 grams of protein6 grams of sugarFrank is made with 100% chicken not beef.Foster Farms Gluten Free Corn Dogs are certified by the Gluten Intolerance Group!CONS:Not organic ProcessedNot GMO free cornLots of ingredients1) Please "Like" the Foster Farms Facebook page and  leave your comment on THIS post! (click on "comments" below) with your email or twitter handle!2) Post your comment by 11:59pm EST on  Friday, December 12th.4) One winner will be chosen at random (using and announced on Saturday morning, December 13th.5) NOTE: If you wish to be contacted by e-mail if you win, please include your e-mail address or twitter handle in your comment. Otherwise you must check back on Saturday, December 13th at 12 pm. If the prize is NOT claimed within 72 hours, the next random winner (using will be contacted.For additional information about the product, check out the website here.[...]

A Belated "I'm Thankful For" List 2014


This is a belated list of all the things I am thankful for this year. Many of these are foods I love--or foods that have made my life as a parent easier. It's hard to express how grateful I am for all the blessings I have in my life today--and there are certainly are many things I have left off, I am sure. Also, it's a stream of consciousness list of things as they popped into my mind so don't pay too much attention to the order. What big and little things in your life do you feel thankful for this year?1- Health2- Happiness3- Family4- Massel Gluten Free Chicken Bouillon Cubes (and Celiac and the Beast who told me about them!)5- Cocomel Caramels6- Enjoy Life Chocolate Chips7- Udi's Bread8- Brussel Sprouts9- Potatoes10- Kale11- Mushrooms12- Starbuck's Flourless Chocolate Cookies13- Schar Vanilla Wafers*14- Dana's Bakery Macarons*15- The Little Cakes Cake Pops*16- Tate's gluten free chocolate chip cookies*17- serial podcast18-books19-the beach20-the sun21-hemp seeds--it's the little things 22-Jill Hopler, Your Personal Foodie, making Thanksgiving dinner!23- friends24- 24 yrs of being a friend of Bill W.25- hard sauce!!!26- my camera*I can't eat these but my daughter loves them! Making her happy makes me happy![...]