Small Changes, Big Rewards: Not all Pasta is Created Equal

I just had my first trip in over a year to Olive Garden on Friday. [I can't believe I just said that...]  Olive Garden used to be a monthly trip at least for me as I indulged in breadsticks, dipping sauce, and could only bare to take a few bites of the amazing, Capellini Pomodoro.  I decided to give my spot a try, knowing they have gluten free pasta.  I ordered the Penne Pomodoro.  As I anxiously awaited my meal I figured it would taste just like any other GF pasta, but I was wrong.  It was, and I'm usually positive but I have to be 100% honest, it was terrible.  It fell apart in my mouth, was over cooked, and tasted like cardboard.  I would've been better off making my own pasta.  The sauce wasn't even that amazing. I was totally disappointed.  :(

I've tried a few different pastas to make at home, here are some of my favorites [no particular order]:

1. Quinoa [Ancient Harvest]
2. De Boles
3. Le Veneziane
4. Tinkyadn

Don't waste your time on Schar GF pasta, there are plenty of other good ones out there too!

What are some of your favorites?

With love! Mel

Small Changes, Big Rewards: Patience & Giving Up

About a month ago I was weeding my front yard.  I had these huge, what I thought were big pieces of grass, right next to my door.  I had them on both sides and I pulled out the "grass" on the one side.  I asked my neighbor what she had thought it was and she told me she thinks it could be flower.  So, I waited.  Today, I came home to see these beauties in my front yard.  If I had more faith I would've kept the others on the other side.  It took a month of me staring at what I thought were pieces of grass, but one day, today, it all made sense.  And now, all I see are these beautiful flowers.

In life, we want things perfect.  Whether it's our job, in our relationships, or even being gluten free, we want to know why, we want to know now, and patience is definitely not in our culture.  If you have little faith, not give up, hold strong, and have a little patience, you never know what amazing things can be in store.  :)

Small Changes, Big Rewards: Ingredients & Labels

Happy Monday!  Today is the start to my series of blog posts about making small changes in your life, which will help produce big rewards.  Today's topic: ingredients and labels. :)

When I first became gluten-free I read everything, every ingredient... and scoured every label for 2 amazing words: gluten free.  After months of being GF I realized not every label says gluten free, even when I thought it could be!  In fact, many items I thought COULD be gluten free in fact weren't - I was left feeling sick and terrible.  

Prime example?  The jars above.  The first was a bulls eye - Gluten Free.  Awesome!  The one on the right is organic.  Just because it's organic, doesn't mean it's gluten free.  I picked up the jar, read through the ingredients... no wheat... nothing that I know to stay away from...  Is it safe?  Possibly, but when you have the option always always always choose the one that says gluten free.  

When products don't list that they are gluten-free it is for a reason.  The company may decide not to put gluten free on the label, cross-contamination may have occurred during processing, it may have been processed in a factory containing wheat, the product may be  processed on shared equipment with gluten... the list can go on and on.  In fact, in order for the company to be able to have gluten free written on the label, the product must have equal to or less than 20 ppm (parts per million) of gluten.

So, when you have the choice between eating something that you know is gluten free vs. a similar product that does not specify, go with the smarter choice, your insides will thank you :)

with love, mel

good gluten-free morning: coffee

I LOVE coffee.  I mean, love.  My roommate in college introduced me to coffee freshman year of college.  Her family member worked for Starbucks, so we were equipped with all the syrups.  My roommate, however, took hers black.  It's been a few years since then and I can now too take mine black, but I'll never forget that first sip, sweet, grown-up drink... coffee :)

A little story:  When my roommate and I went on a vacation, we decided we had to have our morning coffee.  The place we were staying at had a coffee maker, but no filters.  So, being the smart girl that she is, she decided to use a paper towel, and I'll tell you what, that was the best coffee we ever had - and still talk about it till this day.

When I found out I have to be gluten-free, I had to give up my favorite bread but, I didn't have to give up my coffee.  I have gone through about 3 coffee makers and I couldn't make the coffee as well as my good friend.  So, I recently bought a Keurig.  I am so happy with it but was concerned if the K-Cups are gluten-free, so I did some research!

Good news... THEY ARE!  Here's what I found from the Keurig website:

Question
Do any of your K-Cup® packs contain gluten?

Answer
All of the coffees offered in K-Cup® packs are gluten and gluten by product-free. The Café Escapes French Vanilla Café-au-Lait K-Cup® pack contains small amounts of wheat. The Timothy’s Lemon Blueberry Tea K-Cup® pack contains malted oats.

For additional nutritional information on a particular K-Cup® pack, we suggest you contact the Roaster directly. 

::SIGH OF RELIEF!::

So, now, it's safe to say, all those out there using Keurigs that are gluten-free, you can indeed have a good gluten-free morning :)

enjoy! 

with love, mel

THE BEST Gluten-Free Pie Crust

Great gluten-free pie crusts are hard to come by, no fear, I've searched high and low and found THE BEST gluten-free pie crust that will leave you satisfied and is great for any pie!  It holds together so well, and does not crumble AT ALL.  You won't believe it's gluten-free.

Ingredients [for 2 crusts]:

• 2 cups gluten-free flour
• 1/4 tsp salt
• 6 Tbsp cold butter, cut into small pieces
• 1 Large egg, beaten
• 1 Tbsp apple cider vinegar
• 4 Tbsp very cold water

Directions:

• Pre-heat oven to 350*
• Combine the flour and salt in a medium bowl.  Cut in the butter with a fork until the mixture becomes crumbly.  
• In a separate bowl, beat egg and apple cider vinegar
• Add the egg & vinegar mixture
• Use dough hook on your mixer and mix ingredients

• Add the very cold water and mix together
• Use your hands and form into a ball

 

• Next, take the ball and place on wax paper
• Split the ball in half [you can freeze or use the other half]
• Take a second piece of wax paper and place over top of the dough and flatten
• Roll out the dough to approx. 1/4-1/8 inch thick [I use a wine bottle]

• Once ready, take off the first sheet of wax paper, place your pie dish over top, flip, and set your dough
• Take excess dough off edges and use a spoon to flatten dough against the dish, crimp if you wish

Now you're ready to fill the crust with your favorite pie filling!

With most pies, bake 350* for 40 minutes.

Enjoy!

with love, mel

THE BEST gluten-free apple pie

It's FRIDAY!! I'm so excited the weekend is here.  Yesterday was my boyfriend's birthday and his favorite birthday treat is apple pie.  He always wants to make sure I can eat what we cook as well so I set out on a journey to find pie crust that doesn't crumble and a filling that well, is filling and satisfying! So I combine 2 recipes, and as always, add my own touch.  I'm sure you'll be just as happy with the result as we were!  The best part about the crust is that you don't have to freeze it, it's ready when you are!

Start with the crust: [makes 2 crusts]

Ingredients:

• 2 cups gluten-free flour
• 1/4 tsp salt
• 6 Tbsp cold butter, cut into small pieces
• 1 Large egg, beaten
• 1 Tbsp apple cider vinegar
• 4 Tbsp very cold water

Directions:

• Pre-heat oven to 350*
• Combine the flour and salt in a medium bowl.  Cut in the butter with a fork until the mixture becomes crumbly.  
• In a separate bowl, beat egg and apple cider vinegar
• Add the egg & vinegar mixture
• Use dough hook on your mixture and mix ingredients

• Add the very cold water and mix together
• Use your hands and form into a ball

 

• Next, take the ball and place on wax paper
• Split the ball in half [you can freeze or use the other half]
• Take a second piece of wax paper and place over top of the dough and flatten
• Roll out the dough to approx. 1/4-1/8 inch thick [I use a wine bottle]

• Once ready, take off the first sheet of wax paper, place your pie dish over top, flip, and set your dough
• Take excess dough off edges and use a spoon to flatten dough against the dish, crimp if you wish

Ok so your crust is ready!  Time for the pie!

Apple Pie Filling:

Ingredients:

• 3 Granny Smith Apples
• 2 Braebrun Apples
• 2/3 cup sugar
• 2 Tbsp Gluten-Free flour
• 2 Tbsp cinnamon
• 1/4 tsp nutmeg
• 2 Tbsp butter

Directions:

• Cut up apples so that they are 1/4 in. thick
• Add the sugar, flour, cinnamon, nutmeg, and butter
• Mix all ingredients together [I do this best by hand]

• Add the mixture to the crust

Now, you are ready for the topping!

Ingredients:

• Just under 1 cup gluten-free flour
• 1/3 cup sugar
• 1/4 cup light brown sugar
• 1.5 tsp cinnamon
• 2 dashes nutmeg
• 1/2 tsp salt
• 6 TBSP chilled butter, cut into pieces

Directions:

• Blend the flour, sugars, cinnamon, nutmeg, and salt together in a bowl
• Add the butter and cut in to the dry ingredients using a fork and hands

• Add the topping to the top of the pie
• Bake at 350* for 40 min - placing foil over the top to prevent burning
• After 40 min, take off foil, bake approx. another 5 min, do not let the crust brown.

make a cup of coffee, and ENJOY! :)

love, mel

KERATOSIS PILARIS [AKA: CHICKEN SKIN ] and GLUTEN

So today I came across an amazing connection... Keratosis Pilaris and Celiacs share a strong link.  In fact, KP patients are found to have high levels of gluten anti-bodies in their system - meaning their bodies have been reacting to gluten even if they weren't diagnosed with Celiacs.  I've read many stories where people have Celiacs and KP - and eliminating gluten helps eliminate the chicken skin - me included.

Growing up I always had little bumps on my back of my arms and on my legs, didn't really think anything of it - that's just how I was.  They didn't itch they just, were.  My brother has this too, worse than me.  But I noticed once I started going GF, they started to lessen/disappear.  Now, almost 2 years gluten free - they're gone on my arms and I only have a small amount on my legs.  Yay for feeling great wearing shorts and t-shirts now!  If you're suffering - gluten may be the hidden culprit!

Find tons of stories here:

Chicken Skin

Interestingly enough, gluten could be tied to many more diseases/health issues.  This will be my next topic after some more research! :) Have an amazing sunny weekend!

Udi's Chocolate Chip Cookies

Happy Wednesday!

I have been craving chocolate/anything sweet... but what's a girl [or guy] to do when you look around and see everyone eating glutenified [totally just made that word up] treats... you find some good ones you can eat!

I've recently discovered Udi's... I love their breads and decided I'd try their chocolate chip cookies [located in the refrigerated section in the bakery at my local store].  I brought some home and they are amazing.  Not only are they gluten-free but they are also soy and nut free too [bonus!].

Needless to say, they are amazing and definitely hit the spot for your sugar/chocolate chip craving, and you can be at ease knowing they won't hurt your tummy :]

I am going to try all of their other products when I can find them at my local store, next is pizza crust...

Hope you enjoy and I hope someone is out there that works at Udi because I just have to say, their products are amazing and I wish I had more at my store :]

-mel

Vin-e-GRR!!!

As I have been gluten-free now for almost 9 months I've found there are more and more items to watch out for.  I eat out, my stomach aches, and I wonder what I could've eaten to cause this pain for days.  I went to the grocery store a couple weeks ago and picked up Manwich.  I made a delicious gluten-free meal and had eaten it for the rest of the week.  My stomach ached some each day but I figured everything I had eaten was GF and was a fluke.  I did some research and found out that the distilled vinegar in the ingredients could have been the culprit!  

Facts about Vinegars:

• Distilled Vinegar - can be distilled from wheat, corn, potatoes, beets, wood, apples and many other things. Most in the USA are not made from wheat, but are instead made from corn, potatoes or wood, which are all safe (Heinz white vinegar is distilled from corn).  [from: http://www.celiac.com/articles/329/1/Are-Distilled-Vinegars-Made-from-Wheat-Safe/Page1.html]

• Malted Vinegars - usually not gluten-free and should be avoided [all malt should be avoided]

• Apple Cider Vinegar - is safe!

• Balsamic Vinegar - begins as grapes and is aged in wood --> the paste used to seal the cracks in the wood could be wheat or rye flour [up for desecration]

ALWAYS check labels and ask questions.  

Vinegar is in many foods, including:

• Sushi rice
• Mustard
• Ketchup
• Relish
• Condiments
• etc.

Even when eating out, always  ere on the side of caution and ask for non-marinated chicken and ask for a gluten-free menu.

As I stumble across more gluten-containg products, I'll share with you all :) 

mel's buffalo chicken quinoa bites

When I cook I usually never ever use a recipe.  I cook like my grandma and just throw everything together and just "eye-ball" it.  I've told so many people about this recipe so I decided to make them tonight and write down exact measurements (well, close anyway!) so that everyone can have the true recipe!

When I first began to be gluten-free I visited my friend Carly and she had made these earlier in the week.  I asked her if they were GF and she said yeah so I tried one and fell in love!  I didn't have the recipe so, being the analyst that I am, I decided to make my own.

Here is the recipe: [let me know if you make them and if you like them too!]

Mel's Buffalo Chicken Quinoa Bites

What you will need:

• 1 Rotisserie Chicken (or cooked 2 chicken breasts)
• 1 cup Quinoa [I used Arrowhead]
• 1 cup sharp cheddar cheese [I use Sargento Shredded Sharp Cheddar Cheese]
• 1/2 large onion 
• 2 eggs
• 1/4 cup Frank's Hot Sauce [use less to make it less spicy!]
• 2 TBSP Ranch Dressing [I use Ken's]
• 1 TBSP Honey Mustard [I use Koops Honey Mustard]

What you do:

• Put 1 3/4 cup to 2 cups of water to boil on the stove
• While the water is heating up clean off the quinoa in the sink by running water through it in a strainer
• Once the water runs through clear and all are washed [you can buy pre-washed too] add that to the water even if it hasn't boiled yet
• Set your timer for 15 min
• Preheat the oven to 350*
• While that is cooking, pull apart the chicken so it's "stringy"
• Place that in a bowl and chop up the onion
• Add in the onion, cheese, and eggs, and by this time your quinoa should be about done
• Add the quinoa to the bowl and mix all together
• Add the hot sauce, ranch, and honey mustard and mix everything together
• Put the mixture into a muffin tin [spray if needed beforehand with olive oil, I usually don't]
• Bake at 350* for 20 min
• Enjoy!