Hold The Gluten

Have I mentioned that I LOVE peanut butter?!  From kindergarten through the twelfth grade I ate a peanut butter sandwich every single day at school (over 2,000 PB sandwiches consumed!). Recently, I discovered an amazing site which pays homage to one of my favorite delicacies.  I truly think the Peanut Butter Boy is my long lost brother (hey, in my family, you never know what other siblings are out there!).

Ahem, moving on…

So, Peanut Butter Boy is hosting “The Great Peanut Butter Exhibition #4 - No Bake”. Oh yeah! No baking AND peanut butter - I am totally feeling this challenge. I immediately thought of a recipe my mom and I used to make when I was little. It’s no-bake, kid-friendly, and is a healthy treat. The original recipe called for wheat germ, however, I’ve substituted flax seed since “wheat is dead to me”. I must also note that I used to call these concoctions Peanut Butter Balls, but I decided to rename the recipe as it just didn’t sound very, uh, nice.

Peanut Butter & Honey Truffles

1 cup DRY milk (I used non-fat)
1/2 cup peanut butter (Crazy Richards Chunky)
1/3 cup honey (local)
1/4 cup ground flax seed (Bob’s Red Mill)

Mix all ingredients together. Form into small balls. Roll balls in coconut, cinnamon & sugar, or cocoa mix.  Refrigerate for 15 minutes and enjoy!

I humbly submit this recipe to my long lost brother’s Peanut Butter Exhibition #4

Let it show for the record that I in no way hold Chebe Gluten Free Bread responsible for the debacle I have created in my oven.

Let me set the scenario for you all…  Hubby has just walked in the door at 6:30 p.m. from usual gridlock commute from hell.  He’s hungry.  He does not want another Hot Pocket for dinner.  Crap.  Thing 1 and Thing 2 are eating an oh-so-nutritious dinner of bow tie pasta, butter, and Parmesan cheese.  Oh, and Kixx cereal.  Finally, at 7:15 p.m. I decide to cook something for myself.  I’ve been reading blog posts about good results with Chebe pizza crusts and decided to give it a whirl.

This is where it all began to fall apart.

The kids were completely off their rockers tonight and the screeching was beginning to pierce my (tiny) brain.  I think I must have read just part of the directions on the back of the package in between getting milk cups, a napkin, and a pickle (in no apparent order) for my family.

So I mixed up the ingredients for the pizza crust and happened to see that you can make calzones from this dough!!  I used to love, love,  love calzones, so I decided to make one for dinner.  It was only AFTER I put the calzone in the oven that I took the time to read ALL of the directions.  Apparently, I was supposed to separate the dough into four equal parts and make four calzones.

Um, I made one gigantoid calzone.  It was ugly and pretty much exploded in my oven.

I just had to take a picture to share because this, my friends, is the ugliest meal I’ve ever made.  What a train wreck…

On a positive note, the calzone was edible!  Albeit a bit chewy since the crust was like 12 inches thick, but after I sawed through it with my steak knife, it filled my tummy just fine.

Go ahead, laugh…you so know you want to!

If you’d like to check out some, ahem, successful Chebe creations, visit Sea at Book of Yum’s blog or Pete at No Gluten, No Problem.

The latest episode of my Hold The Gluten Podcast is now live!

Episode 6 “Planes, Trains, and Automobiles (Gluten Free!)” Features:

• Getting to your destination.
• Airlines offering GF meals.
• Pack GF snacks in carry on (a must!)
• Research, research, research!
• GF blogs & newsgroups can provide info on where to safely eat at your destination.
• Find chain restaurants and grocery stores in area.
• Triumph Dining Cards - free GF American Dining Cards during month of August.
• Lesson learned - unknowingly given grain alcohol on trip - told it was potato vodka.

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds.feedburner.com/htgpodcast

I have a special place in my heart for avocados…

When I was first diagnosed three years ago with Celiac Disease, I had no idea what the heck was safe to eat. I made the usual newbie mistakes, thinking “wheat free” labels meant gluten free (and totally glutening myself in the process). I was terrified to ingest much of anything for fear that my rear-end would literally self implode (ok, really bad visual, my sincere apologies). So, for the first month after going gluten free, I ate a block of sharp cheese, two avocados, and some sun dried tomatoes.

Every single day.

This odd trio of items were the three things I knew for certain were safe.

Three years later, I am (thankfully) educated like nobody’s business on the intricacies of Celiac Disease. Despite branching out from the avocado, cheese, and sun dried tomato diet, I still eat 1/2 an avocado most days on my usual serving of nachos. Recently, I have become slightly obsessed with guacamole. It’s very easy to prepare and the avocado provides a bevy of nutritional goodness.

Two important things to remember: (1) avocados practically turn brown as you are slicing them open, so plan to eat your guac in a timely manner and (2) be sure to select medium ripe avocados — you can check for ripeness by gently pressing the outside of the avocado. Ripe, ready-to-eat fruit will be firm, yet will yield to gentle pressure.

Guacamole is glorious with corn tortilla chips, as a topping for enchiladas or nachos, or as a filler for quesadillas. Kick back, enjoy some freshly made guacamole with a tasty mint mojito and savor the goodness of gluten free food!

Guacamole

2 avocados - peeled, pitted, and diced
1/2 onion diced
1 jalapeno pepper seeded and diced (note – the seeds within the pepper provide the heat)
1 lime juiced
1 large tomato or 10 cherry tomatoes seeded and diced
1 tablespoon of fresh cilantro, finely chopped
1/2 teaspoon ground cumin
Salt and pepper to taste

In a medium bowl, mash the avocados with a fork. Mash as little or as much as you like. Fold in the the remaining ingredients and mix well.

The latest episode of my Hold The Gluten Podcast is now live!

Episode 5 “Happy Hour, Gluten Free!” Features:

• Discussion on what alcohols are gluten free.
• Tequila - Jose Cuervo.   All Jose Cuervo Tequilas, Authentic Cuervo Margaritas, Margarita Minis, and Golden Margaritas are gluten-free.
• Rum - Bacardi Rum.  Mojito Recipe.
• Cider - Woodchuck Draft Cider. All gluten free!
• Sake.  Know of a safe sake??
• Beer -  Bard’s Tale Beer - Dragon’s Gold, Anheuser-Busch’s Redbridge, Ramapo Valley Brewery Honey Beer, and Newgrist Beer from Lakefront Brewery.
• Wine - Kendall Jackson, Beringer, Ecco, and Copperridge.  Discussion of celiac sensitivity to other ingredients in wine (sulfites, egg, and casein).
• Vodka - Chopin, Luksusowa, Ciroc (which is actually made from grapes), and Teton Glacier
• “Off Limits” Beverages - Wine Coolers, Smirnoff Ice, Twisted Teas, and Hard Lemonade, Bacardi Mojito Coolers.
• Controversy of distillation process and grain alcohol.

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds.feedburner.com/htgpodcast

Ok, I don’t mean this literally. Please don’t shun me from the blogging community. But, c’mon people, do you really have to post such luscious, tasty recipes of gluten free goodness?

Let me explain. In less than two weeks, I will be going on vacation (and attending a podcast expo) with my hubby in Las Vegas. A real vacation, just us (my in-laws are happily watching Thing 1 and Thing 2). Now, I’ve never been to Las Vegas, but from what I’ve read and seen, it’s the Land of the Hot People. Twenty-somethings in scantily clad bikinis with not an ounce of cellulite in sight.

Holy crap - somebody call my shrink, I’m having a panic attack.

I can do Las Vegas, right? I’m not too far past my prime. I can still hang (well, at least until 11:00 pm if I have a nap during the day). I want to look hip and trendy for Vegas. I want to wear glitter and get a little (gasp) hootchie mama.

In “Training For Vegas” (cue Rocky theme), I’m eating healthy and exercising. My problem is visiting these gluten free blog sites is like going to the grocery store on an empty stomach. Bad, bad, bad! These bloggers make living a gluten free life look fulfilling and oh-so-satisfying.  My willpower to abstain from decadent delights goes right down the drain… Sigh.

I’d like to share some of my favorite stomach grumblers with you. Check out the sites, try a recipe or two, and, think of me, desperately trying to avoid the (insert expletive here) Internet at all costs.

The good news is that after August 17th I can go back to wearing my “mom pants” again

Book Of Yum’s Gluten Free Vegan Pumpkin Cheesecake. I LOVE cheesecake! Before I was gluten free, I could devour a 12 inch cheesecake with just a fork and a smile. Sea’s creative recipe knocks it outta the park!  YUM!

Ginger Lemon Girl’s The Best Chocolate Chip Cookies. Carrie, a lovely southern girl, was the Grand Prize Winner for these scrumptious cookies. She bakes like nobody’s business!

Gluten Free Steve’s Surefire, Never Miss Cinnamon Rolls. Steve’s recipe puts Cinnabon to shame. I love to visit Steve’s “Rants” section — it’s just genius! I admit it, I’m a celiac with anger issues… Steve is my Zoloft.

Simply…Gluten Free’s Peanut Butter Chocolate Pie. Carol is witty, can cook, and takes a mean food photograph. I have had to stop myself from licking the computer screen. Seriously…

The Crispy Cook’s Blueberry Pizza. Rachel boldly took on the challenge of cooking gluten free for her celiac husband. How awesome is that?! My poor hubby (who doesn’t have celiac) is lucky if he gets a Hot Pocket for dinner.

Trav’s Gone Gluten Free’s Chocolate Fudge Cake. I totally want to be Trav’s new best friend. He is always baking chocolately goodness for his (lucky!) compadres. Trav, my other restraining orders for “stalking” have been lifted. BFF pinkie swear.

Ah, remember the good ol’ days?  Nervously waiting to be asked for i.d.  Hoping you looked “old enough”… Call me vain, but I’d pay 100 bucks to have someone card me today!  However, snickering while they looked at the birth year on my license would definitely forfeit the Ben Franklin.

I’m actually writing about cards of a different sort… Gluten Free Dining Cards.  These wallet sized “cheat sheets” are given to your server/chef when dining out.  Until the end of August, Triumph Dining is supporting those with Celiac Disease by offering FREE Dining Cards.  Better yet, once 15,000 people sign up for these complimentary cards, Triumph Dining will make a $10,000 donation to a national celiac awareness campaign.  How fantastic is that?!

Kelly from the Triumph Gluten-Free! blog sent me this exciting message:

I’m writing you today to let you know about Triumph Dining’s new give-away that we’re doing in August to raise money for Celiac Disease awareness, called the $10k Challenge.  I hope this is something you would like to share with your readers.

Triumph Dining is giving away FREE American Dining Cards until the end of August. There’s absolutely no purchase necessary. Your readers can simply visit http://www.triumphdining.com/freediningcard.aspx to participate and get a free dining card.

The purpose of this give-away is to raise money for Celiac Disease Awareness. If 15,000 people to sign up for free dining cards, Triumph Dining will make a $10,000 donation in support of a national celiac disease awareness campaign. When we hit our goal, we’ll ask you and the gluten free community to help us decide which non-profit(s) receives the donation.

We’re trying to build awareness on two fronts: With 15,000 more dining cards on the street, we’ll be educating more restaurants about the gluten free diet faster. And, with $10,000 funding behind a national campaign, we can diagnose and educate more Celiacs.

I hope you’ll tell your readers about this promotion.

Thanks and keep blogging,

Kelly
Triumph Dining

I’ve always been a sucker for a sale…

Recently, our grocery store had a coupon for a whole seedless watermelon at the low, low price of $3.99! Now realistically, how much watermelon can one family eat? But $3.99 was just too darn good a price to pass up. After purchasing my 14 pound watermelon (I made sure to get the biggest one possible), I knew I had to come up with some creative ways to ingest all of this melon before it became a hairy science project.

Eww.

In case you too were sucked in at the promise of slashed prices and freakishly large produce, I offer you my Watermelon Slushy recipe. Depending on the day you are having, you can make this slushy “au natural” or go crazy and add some (gluten free) potato vodka for a little kick.

Feel good about drinking this beverage as Watermelon is the produce front runner for containing Lycopene, is healthy for your heart, and is an excellent source of Vitamins A, B6, and C.   Blueberries are ranked Number 1 in antioxidant benefits and contain a substantial amount of fiber along with Vitamins A, C, and E.

Um, I don’t think potato vodka has any nutritional value, but it sure tastes good in a slushy

Watermelon Slushy

In a blender, add the following:

2 cups of seedless watermelon cubes
2 cups ice cubes
1 cup blueberries

Puree until smooth
Garnish with mint leaves and small blueberries

The latest episode of my Hold The Gluten Podcast is now live!

Episode 4 “Get Tested!” Features:

• Discussion on genetic testing and blood tests.  Exactly who needs them?
• The genetic test for Celiac Disease is known as the Celiac Disease DNA Test.  To clarify even further, specify HLA genotyping of the DQA1 and DQB1 genes.
• The Celiac Disease DNA test is most useful for family members of individuals with the disease — particularly first-degree relatives— such as parents, siblings, or children of people who have been diagnosed.
• A Celiac Blood Panel should also be performed to check antibodies.
• Celiac Blood Panel tests include: Anti-endomysial antibody test (EMA-IgA), Total Serum IgA, and Anti-Tissue Transglutaminase (tTG-IgA)
• What happens if a family member does test positive for the Celiac Gene but negative for Celiac Disease?  What next?

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Click the player below to listen to the show! Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds.feedburner.com/htgpodcast

Get your minds out of the gutters people! I’m not talking about anyone’s posterior region… I’m referring to that “superfood” of childhood — JELL-O!! And I am singing the praises of a Jell-o product I happened to find during a trip to my local grocery store. My intentions were to mosey down the chip and Diet Coke aisle, but somehow I (gasp!) ended up in the BAKING aisle! Alert security, a celiac has entered Aisle 7.

Wow, did you ever realize just how much flour there actually is in the Baking Aisle? Good grief.

As you know, even the smallest thing could distract me at any given moment, so I need s-i-m-p-l-e recipes in the kitchen (and a fire extinguisher on deck just in case). While going rogue in Aisle 7, I happened upon several boxes of Jell-o No Bake Desserts. The box was practically smacking me on the forehead with their “Goof Proof 15 Minute Prep” label. Jackpot baby! Mind you, the picture on all three varieties shows a cookie crust, but something urged me to read the ingredients anyway (my hubby was watching the kids while I food shopped, so this was “me-time”). Ok, I admit food shopping is pretty lame for “me time”, but I’ll take what I can get

Back to the Jell-o No Bake Desserts. Jello is made by Kraft Foods. Kraft Foods is one of the first companies I sought out when I became gluten free because they clearly identify any of their products that contain a source of gluten. The Jell-o No Bake Dessert ingredients are separated into individually sealed packets based on the Crust, Filling Mix, and Topping. The product ingredients listed on the box are detailed according to Crust, Filling Mix, etc. as well. Since the cookie crust portion of the dessert was clearly not gluten free, I just threw out the packet (or you could save it for a gluten eating friend to use) and altered the recipe a bit.

Here’s my feedback:

Jell-o No Bake Peanut Butter Cup Dessert.  Oooh, these were yummy! It was like eating a giant, fluffy peanut butter cup. After discarding the Oreo Cookie Crust Mix (sigh), I put approximately half a box of Health Valley Rice Bran crackers into a ziploc bag and crushed them with a rolling pin. This would serve as my gluten free crust. The Peanut Butter Cup Filling Mix and Chocolate Topping are gluten free, so I was able to prepare them as directed. I opted for the Frozen Peanut Butter Cups recipe (using standard cupcake wrappers). Another option is to make this in an 8×8 pan. FYI, on the box there are other “Quick & Easy Variations” to the recipe such as PB&J squares and PB & Banana squares. I would totally make these again! One small but crucial word of advice, DO NOT eat more than two of these peanut butter cups in a row or you will feel uber-sick. Trust me, I am speaking from experience (ok, I ate four, but who’s counting?!)…

Jell-o No Bake Real Cheesecake Dessert. While making the first Jell-o recipe, I had used all of my Health Valley Rice Bran crackers. So, what to do for a crust bottom? I had a moment of spontaneity and (holy crap!) improvised. After melting five squares of Baker’s Semi-Sweet Baking Chocolate, I drizzled enough chocolate to cover the bottom of all 24 mini-cupcake wrappers. Again, the Filling Mix was gluten free, so I prepared that per the directions. During this time, I popped the chocolate-bottomed cupcake wrappers into the fridge to harden. After adding the cheesecake filling, I topped these with fresh blueberries. The result — these were tasty but really messy! The cheesecake filling was light and airy, not dense like your “typical” NY style cheesecake.  I think a cookie crust would work much better. Unfortunately, the chocolate base melted as soon as you took the cheesecake out of the wrapper. Despite refrigerating the cheesecakes per the instructions (and even putting them in the freezer as well!), they were very gooey. On a positive note, the mini-cupcake wrappers worked perfectly for this recipe as you were able to delicately shove the entire thing in your mouth in one fell swoop (classy, huh?). I would like to try making this again (they were a huge hit with my family!), possibly using a pie plate instead of the mini cups.

At a price of $2.99 to $3.99 per box, the Jell-o No Bake Desserts are an easy, reasonably priced dessert. With just a little tweaking you can make it gluten free and proudly declare some Jell-o love (thanks Mr. Cosby!).