Posts Tagged hold the gluten blog

Tell 5 Friends About Celiac – Hold The Gluten Podcast Episode 53

May 18

Posted by Maureen in Hold The Gluten Podcast | No Comments

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

Episode 53 “Tell 5 Friends About Celiac” Features:hold the gluten podcast

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

Rock on Celiacs!

Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds2.feedburner.com/htgpodcast

Click the player below to listen to the show now!

Audio clip: Adobe Flash Player (version 9 or above) is required to play this audio clip. Download the latest version here. You also need to have JavaScript enabled in your browser.

And here is the direct download

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Celiac Awareness Month – Hold The Gluten Podcast Episode 52

May 4

Posted by Maureen in Hold The Gluten Podcast | No Comments

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

Episode 52 “Celiac Awareness Moth ” Features:hold the gluten podcast

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

Rock on Celiacs!

Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds2.feedburner.com/htgpodcast

Click the player below to listen to the show now!

Audio clip: Adobe Flash Player (version 9 or above) is required to play this audio clip. Download the latest version here. You also need to have JavaScript enabled in your browser.

And here is the direct download

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Celebrating Mother’s Day

May 3

Posted by Maureen in Hold the Gluten Blog | No Comments

At times, it’s hard for me to remember life before the title of “Mom”.   I have many other labels – wife, daughter, sister, and friend, but “Mom” feels most special.  Being loved unconditionally is a pretty amazing thing.  There’s nothing like your son telling you how pretty you look when in all reality your hair looks like a bird’s nest and your sweat suit attire should have been packed away five years ago.  I did get my son Ryan’s eyes checked after his adorable statement but his peepers were just fine.

My daughter Emma just turned 10 and my son Ryan will be 7 next month, so I’ve had the pleasure of celebrating many a Mother’s Day.   No matter how you choose to celebrate, the most important part of the day is being together.  With that said, presents, flowers, and sparkly objects will not be turned down…

Happy Mother’s Day from one mom to another!

Breakfast in Bed

I love to sleep.  I think it’s because I was sleep deprived for the first five years of my kids’ lives.  In my humble opinion, there is nothing better than being served breakfast in bed.  Well, an all-expenses paid trip to Hawaii would totally be better, but that’s comparing apples to oranges.   Why not treat mom to a delicious gluten-free breakfast?  Don’t forget to clean up the dishes afterwards – that’s sure to score you bonus points.

There are so many gluten-free breakfast options!  Open up your box of Gluten-Free Bisquick to whip up some PB&J Waffles or a Coffee Cake.  Check out my hints to serve up mom a creative & tasty breakfast!  Than brew up a fresh pot of coffee or pour her a glass of OJ and start mom’s day off deliciously!

Picnic in the Park

Picnics are fun for the whole family.  Pack a picnic basket with mom’s favorite foods and head off to celebrate Mother’s Day while she relaxes on a blanket reading her favorite book or magazine.  Rain in the forecast?  No worries – bring the picnic indoors!  Set up in your living room and put on some of mom’s go-to music.

Picnics are all about easily transportable foods.  Pack up a container of Tomato, Mozzarella & Roasted Red Pepper Salad or White Bean Hummus with some carrots and celery.  Go Picnic has ready-to-eat meals for your picnic-themed jaunt. Want a sweet treat for mom?  Bring along some of Lucy’s Sugar Cookies and Chocolate Peanut Butter layer bars.  Mom’s belly will be full after your gluten-free picnic eats, so let her doze off for a bit (remember my comment on sleep deprivation?).

Dinner Fit for a Queen

Mom will truly feel like royalty has you prepare her a delicious Mother’s Day dinner.  If she loves “comfort food”, bake up a Glazed Meatloaf or a Bard’s Beer Chocolate Espresso Chili.  Surprise mom with a fine dining feel with Coq Au Vin.  Bake up a gluten-free Carrot Cake or a Gluten-Free Devil’s Food Cake with a Rich & Creamy Cherry Frosting.

Don’t forget to give your mom a big hug and a kiss.  Those moments will be forever treasured!

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Gluten-Free Globetrotting – Hold The Gluten Podcast Episode 51

Apr 19

Posted by Maureen in Hold the Gluten Blog, Hold The Gluten Podcast, Let's Eat Out, Recipes: Desserts & Baked Goods, Recipes: Main Dishes | No Comments

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

Episode 51 “Gluten-Free Globetrotting ” Features:hold the gluten podcast

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

Rock on Celiacs!

Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds2.feedburner.com/htgpodcast

Click the player below to listen to the show now!

Audio clip: Adobe Flash Player (version 9 or above) is required to play this audio clip. Download the latest version here. You also need to have JavaScript enabled in your browser.

And here is the direct download

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Get hopping! Easter’s on its way!

Apr 3

Posted by Maureen in Hold the Gluten Blog, Recipes: Desserts & Baked Goods | 4 Comments

Get hopping!  Easter’s on its way!

Looking for an egg-cellent (and tasty) activity to make with young ones?  I bake this adorable Easter bunny cake each year with my kiddos.  What a perfect finale to your egg hunt party or holiday meal!

Easter Bunny Cake with Cream Cheese & Coconut Icing

2 (15-ounce) boxes of Betty Crocker Gluten-Free Yellow Cake Mix
2 sticks (1 cup) butter (softened)
4 teaspoons vanilla
6 eggs
1 1/3 cups water
3 containers of Betty Crocker Rich and Creamy Gluten-Free Cream Cheese Frosting
3 (14-ounce) bags of sweetened shredded coconut
Pink food coloring
Blue food coloring
Gluten-free jelly beans
Gluten-free gumdrops

  1. Heat oven to 350°F. Grease bottoms and sides of two 9-inch round cake pans with butter or olive oil spray.
  2. In large bowl, beat cake mixes, butter, vanilla, eggs, and water with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour evenly into pans.
  3. Bake for approximately 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  4. Place one cake in center of large platter for bunny’s head. Place other cake on cutting surface; cut two football-shaped pieces from each side of cake to use for ears. Place ears on top of bunny’s head. Place remaining piece under bunny’s head for bow tie.
  5. Reserve 3 tablespoons frosting. Frost entire cake–except insides of ears–with remaining frosting. To reserved frosting, stir in 1 drop pink food color; frost insides of ears with pink frosting.
  6. In a small food-storage plastic bag, shake 1/2 cup of the coconut with 1 drop blue food color. Carefully sprinkle blue coconut over bunny’s bow tie.
  7. Sprinkle remaining (un-dyed) coconut all over bunny’s head and edges of ears, leaving centers of ears pink.
  8. Make whiskers, eyes and mouth with jelly beans.  Use gumdrops for the nose and bow tie buttons.

Baskets filled with (gluten-free) Easter joy!

Unsure what candy is safe and what is gluten-filled?  Never fear!  Before you fill those baskets with sweets, stop by MyGlutenFacts.com for an amazing listing of gluten-free holiday candy.  Their comprehensive directory is even broken down into two categories – jelly beans and candy.

From the Hold The Gluten family to yours, enjoy your Easter holiday!

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My-Oh-My Cherry Pie (Cheesecake)!

Mar 28

Posted by Maureen in Hold the Gluten Blog, Let's Eat Out, Recipes: Desserts & Baked Goods, Uncategorized | 1 Comment

April is one of my favorite months of the year. The sun seems to shine a bit brighter.  Yards and gardens are waking up from their long winter naps.  Families excitedly emerge to work and play outdoors.  All is new again.  Hello Spring, welcome back!  Despite Punxsutawney Phil’s chilly prediction, the warm weather has shown up a month early.  March has definitely been more of a lamb than a lion!  In your face groundhog!

celiac coeliac cherry pie

Every year, my family travels to our nation’s capital, Washington, DC for the National Cherry Blossom Festival.  In 1912, Mayor Yukio Ozaki of Tokyo gave the gift of 3,000 cherry trees to the city of Washington, DC. The annual celebration honors the lasting friendship between the United States and Japan.  This year, the world-famous National Cherry Blossom Festival celebrates the 100th anniversary of the gift of the cherry trees.

Viewing the cherry blossoms is absolutely breathtaking.  Light breezes blow through the tree branches and create a shower of delicate pink and white petals while our national monuments serve as a stunning backdrop.  An added bonus for visitors is that Washington, DC is a fabulously gluten-free city!  Dining options abound, from casual to elegant. Be sure to save room for a gluten-free dessert (or two!). For more information on gluten-free travel, visit Delight Gluten-Free Magazine’s interactive map of Washington, DC.

In honor of the Cherry Blossom Festival, I’ve created this delectable cherry-themed dessert. Happy spring!

Gluten-Free Cheesecake with Cherry Topping
Who needs a graham cracker crust?  Whip up a delicious Chex Cereal crust for this cherry cheesecake!

Chex Cereal Crust

2 cups of crushed Rice Chex cereal
1 tablespoon light brown sugar
2 tablespoons melted salted butter

Preheat oven to 350 degrees F.  In a food processor add all crust ingredients and blend until thoroughly combined. Press crumbs against the bottom of an 8 inch springform pan and bake for 10 minutes.

Cheesecake

3 (8-ounce) packages of cream cheese , room temperature
1 ¼ cup white sugar
3 eggs
¾ cup sour cream
½ cup of milk
1 teaspoon vanilla extract
2 tablespoons Gluten-Free Bisquick
1 can (21-ounces) cherry pie filling

While crust is baking, blend cream cheese until fluffy with a mixer. Slowly incorporate sugar until thoroughly combined.  Add eggs, sour cream, milk, vanilla extract, and Gluten-Free Bisquick.  Using a spatula, scrape the bottom and sides of the mixing bowl to ensure the batter is thoroughly combined.   Pour batter into an 8-inch springform pan. Bake in center of oven for 60 minutes at 350 degrees F. Place a baking sheet filled with water on the rack beneath the cheesecake to eliminate cracking and maintain moistness.  After 60 minutes, turn off the oven, crack the oven door, and let the cheesecake remain in the oven for 1 hour.  After 1 hour, refrigerate cheesecake to chill. Add cherry pie topping and serve.

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Gluten-Free Fabulosity – Hold The Gluten Podcast Episode 49

Mar 22

Posted by Maureen in GF Product Reviews, Hold The Gluten Podcast | 1 Comment

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

Episode 49 “Gluten-Free Fabulosity” Features:hold the gluten podcast

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

Rock on Celiacs!

Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds2.feedburner.com/htgpodcast

Click the player below to listen to the show now!

Audio clip: Adobe Flash Player (version 9 or above) is required to play this audio clip. Download the latest version here. You also need to have JavaScript enabled in your browser.

And here is the direct download

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Gluten-Free Road Trip – Hold The Gluten Podcast Episode 48

Mar 8

Posted by Maureen in Celiac "101", Hold The Gluten Podcast, Let's Eat Out | No Comments

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

Episode 48 “Gluten-Free Road Trip” Features:hold the gluten podcast

  • Making Tracks for Celiacs 5k run, 1 mile walk & vendor fair
  • Maureen’s wine allergy panic and allergy testing
  • Listener question from Sally on celiac disease vs gluten intolerance
  • Delight Gluten-Free Magazine & Gluten Freely Recipe Contest for Pastariso Mac & Cheese Contest
  • Sneak Peek of our gluten-free road trip – Sherry Lynn’s and The Italian Chef
  • Vanessa makes the donuts!
  • What do YOU think of the HTG Podcast? Leave your feedback wherever you download this podcast!

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

Rock on Celiacs!

Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds2.feedburner.com/htgpodcast

Click the player below to listen to the show now!

Audio clip: Adobe Flash Player (version 9 or above) is required to play this audio clip. Download the latest version here. You also need to have JavaScript enabled in your browser.

And here is the direct download

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Gluten Free Waffles & Waffle Bar!

Feb 5

Posted by Maureen in Hold the Gluten Blog, Recipes: Breakfast | 3 Comments

Our family loves breakfast! Breakfast for breakfast. Breakfast for lunch. Breakfast for dinner.  Who doesn’t love gluten-free waffles?

gluten free waffles

If you don’t have a waffle maker in your kitchen gadget arsenal, stop everything (well finish this post first), run to the nearest kitchen gadget store, and buy one! My waffle maker is one of my go-to appliances. The kids love waffles for our weekend family breakfasts. Since weekdays are absolutely crazy with school, soccer, piano, gymnastics, and other random sports the kids are involved in, I’ll cook up a large batch of waffles and freeze them for a quick breakfast during the week. Waffles are also the PERFECT substitute for bread!  Think BLT, egg and cheese, or (one of my favs) Nutella and Nutella with some extra Nutella on the side (I have a bad obsession with this stuff).

I’m going to share one of my special recipes: PB&J Waffles. I am a self-proclaimed expert on all things peanut butter & jelly since I ate a PB&J sandwich every.single.day from Kindergarten to High School.  Seriously, I’m not kidding… Why not take this waffle craze a step further and host your own Waffle Bar? Imagine how fun Sunday Brunch will be at your house!

Gluten-Free PB&J Waffles
Makes 4 six-inch waffles

1 1/3 cups Bisquick Gluten-Free mix
1 ¼ cups milk
3 Tbsp vegetable oil
1 egg
¼ cup creamy peanut butter
1 ½ cups of warmed jelly

1. Stir ingredients until blended
2. Pour onto center of hot greased waffle maker, close lid
3. Bake according to waffle maker instructions
4. Remove waffle and serve with warmed jelly in place of syrup

Host Your Own Waffle Bar!
Hosting your own Waffle Bar is SO easy… Here are some topping ideas to include in your buffet. Get as creative as you like, the possibilities are endless to what you can top a waffle with!

Sweet Waffle Toppings
Bananas
Chocolate Chips
Blackberries
Raspberries
Homemade Whipped Cream
Maple Syrup
Cinnamon & Sugar

Savory Waffle Toppings
Crumbled Bacon
Caramelized Onions
Cheddar Cheese
Diced Ham
Sliced Almonds

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Score a Gluten Free Goal! Hold The Gluten Podcast Episode 45

Jan 26

Posted by Maureen in Hold The Gluten Podcast | 1 Comment

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

Episode 45 “Hut Hut Hike! Score a Gluten Free Goal!” Features:hold the gluten podcast

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

Rock on Celiacs!

Subscribe to the podcast using iTunes (or whatever media player you use) at http://feeds2.feedburner.com/htgpodcast

Click the player below to listen to the show now!

Audio clip: Adobe Flash Player (version 9 or above) is required to play this audio clip. Download the latest version here. You also need to have JavaScript enabled in your browser.

And here is the direct download

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