**check out the "grocery list" page for where to buy GF products
Let's be friends on Facebook
glutenfree-notbychoice.com
Last year I went to the Gluten & Allergen Free expo in Worcester, MA.  WOW is all I can say. This year the event is July 22 & 23 10am-4pm Saturday and 10am-3pm Sunday.  More info at http://ow.ly/7vyR30cj5U2.  Also 20% discount off w/code EARLYBIRD through 7/21.  Do NOT go there unless you have an empty stomach because you eat and drink a lot!  I also walked out with 3 big bags of treats to try.  If you want to go to a local expo, check to see where the next one is at www.gfafexpo.com.  The food I liked the best were... Veggie fries--actual vegetables(carrots, broccoli, kale and chickpeas mixed with potatoes--YUM!! You can find them next to french fries in frozen foods.  Element--it's rice cakes dipped in chocolate(2 are also dairy free).  Curate-combination of fruits, nuts and quinoa.  I tried a bar this morning and it filled me up quick and it was tasty.  Biena-chikpea snacks come in 6 flavors.  My favorite was rockin' ranch.  Sweet note bagels were served uncooked and they were soft like regular bagels and they tasted great.  Zing is vegan chocolate.  The dark chocolate mint was wonderful.  BFree bread products made me forget we were at a GF expo.  Their breads are going to be in stop&shop by Sept.  I bought their wraps at the expo.  Ronzoni and RP's pasta were like eating gluten.  There was a booth that had Spiked Seltzer.  I tried the 4 flavors---lol--and I would have them again.  I will be going to this event this year.  Very excited to see all the new Gluten Free foods out there.  Hope you get a chance to go.  It's worth your time!!! 

GF & AF expo

Blueberry Muffins

1-1/8 C GF all purpose flour
1/2 C Sugar and more for the top
1 tsp baking powder
1 egg
4 tbsp butter-soft
1 tsp vanilla
1 egg
1/2 C almond milk
1 C blueberries(fresh or frozen)

In a large bowl add butter, 1/2 C sugar, vanilla, egg and almond milk and mix together.  Add baking powder and flour and mix.  Add blueberries.  Put in 6 muffin pan holes.  Sprinkle tops with pinch of sugar.  Cook 20-25 minutes at 375.
                                                                                                                      Enjoy and Bon appetit! 
I found a site that had a lot of information on: The evolution of gluten, defining
gluten-related disorders, Wheat allergy, Non-celiac gluten sensitivity, Dermatitis herpetiformis, Gluten ataxia, Autism spectrum disorders and gluten, Celiac disease, Treatment: gluten-associated
disorders, Current and future trends.  If you want to read more... 
 






I love sharing my recipes, I'd love to hear from you if you've tried any and if you liked them. Do you have a recipe you would like me to try? Send me a message on face book or If you'd ever like to have a conversation about an article you read or just have a question about gluten/gluten free start a conversation on facebook site Glutenfree-notbychoice Notbychoice




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Raspberry crumble

6 tbsp butter
6 tbsp light brown sugar
1 1/8 C GF all-purpose flour
1/2 C GF rolled oats
1 Can (21oz) Raspberry pie filling (GF) I used lucky leaf

In a pan, melt butter.  Remove from burner, add brown sugar and mix.  Add flour and oats.  Spray 9x9 casserole dish with Pam.  "Drop" 3/4 mixture with a spoon at bottom of pan.  Add raspberry filling.  "Drop" remaining mixture on top of rasbperry.  Cook 40 minutes at 375
                      
                                                                   Enjoy and Bon appetit! 

Kale soup

32 oz GF chicken broth
4 medium potatoes cut up small
2 medium onions chopped
6 cloves garlic minced
2 bay leaves
5 oz Kale chopped
1 16 oz can diced tomato
salt/pepper to taste    
1 16 oz can beans-black, white, kidney
1 lb chirico cut small
2 tbsp olive oil

In a large pot heat up 2 tbsp olive oil.  Add onions and garlic for 5 minutes.  Add chirico stir for 3 minutes.  Add remaining ingredients.  Bring to a boil, reduce heat and cook for 20 minutes.                         
                                                                   Enjoy and Bon appetit! 

Chickpea Noodle Casserole

1 tbsp olive oil
1/2 C baby bella mushrooms
1/2 onion chopped fine
1/2 small jalapeno diced
2 cloves garlic minced
1 1/4 tsp almond butter
1 tbsp GF all purpose flour
1 C water
1 Cup unsweetened almond milk
4 ounces GF pasta
1/2 C frozen peas-thawed
1/2(8 oz) can Chickpeas-drained
1 1/2 tbsp plain Kale chips (mashed up)
Sea salt and pepper to taste

In a large pan, heat olive oil on medium heat and add mushrooms.  Add salt and pepper, cook 3 min.  Add onions, jalapeno, garlic and a little more salt.  Cook for 10 min, stirring occasionally.  Add flour over vegetables and stir to combine.  Add water and lightly scrape the bottom of the pan to deglaze, then stir in the almond milk.  Let it reduce for 20 minutes over medium heat until thickened.  Add the mashed up kale chips and a little more salt and pepper.

In a medium pot, bring water to a boil and cook 4 oz of GF pasta and add salt.  Cook 4 minutes less than package says.  Once done, save 1/2 cup pasta water, drain the rest.  

In a separate bowl, mash the 4 oz chickpeas.
         
Add the reserved pasta water, chickpeas and green peas to the mushroom sauce and stir to combine.  Lastly, add the GF pasta and stir it all together letting it continue to cook for 5 minutes.  You can also add grilled/rotisserie chicken to this.                      
                                                                                                                Enjoy and Bon appetit!                
2-8 inch pieces of rhubarb cut up
3 cups strawberries-fresh or frozen
1/4 C water
1/8 C sugar

Add ingredients to pot and bring to a boil.  Reduce heat and cook for 10 minutes.  After 5 minutes of boiling, Mash fuits in the pot.

In another pot add 1/2 Cup water and bring to a boil.  Add 1/2 tsp agar powder, boil for 2 minutes then add this syrup to the fruit.  It thickens the fruit when chilled.

Fill 6-4oz containers.  Chill for 1 hour           Enjoy and Bon appetit!                

Strawberry Rhubarb treat

It's spring time and the strawberries and rhubarb are coming to life in the garden.  I admit it, I've had strawberry rhubarb(pie) years ago, but I've never worked with it.  I made this treat and it is a yummy dessert.
  

Healthy french fries

​​Most restaurants and fast food places do not offer gluten free french fries.  The oil is used for other fried foods so it is not safe to eat it.  My stomach cannot handle fried foods.  These baked french fries are delicious!  
  
​​
 It doesn't matter what type of potato you use.  I always wash them and leave the skin on.  Cut up 6 medium potatoes and put in a bowl.  Add 3 tablespoons of olive oil and sea salt.  Mix all together.  Preheat oven to 450 degrees.  Put the french fries on sprayed cookie sheets in the oven for 30 minutes.  Flip them half way through cooking.  That's it!  Enjoy and Bon appetit!

Be prepared

I admit it, being gluten free makes me feel "different" than other people who don't have food restrictions.  Add another food allergy like dairy intolerance and sometimes it's overwhelming.  Living in New England there are lots of outdoor festivals during the warmer May-October weather.  Simple things like a carnival, Octoberfest, baseball or football games to name a few, what do you eat?  It's times like these that are stressful if you don't plan ahead.  It's very rare that the fesivals would have non contaminated Gluten Free food, so always bring something you can eat with you.  When I want to try a new restaurant I always go on their website or call them and ask if they have a gluten free menu.  It alleviates a lot of stress, especially if you are going out with friends.  It helps to plan ahead and enjoy your time out.  There are some wonderful restaurants and bakeries that are my favorites and wanted to share them with you.  I go to these places because I know they are safe for me.  Not your average Joe's restaurant, Seekonk, MA, Blackies, Smithfield, RI, Moe's, East Providence, RI, Davenports, East Providence, RI and The Old Canteen, Providence, RI. Like no Utter in Providence has excellent vegan/GF ice cream.  Here are a few bakeries that are wonderful; The blue Kangaroo, Barrington, RI has GF pastries and sandwiches, Wildflour is vegan/GF, Providence, RI and A&J Cranston, RI has everything Gluten free from homemade pastas, muffins, pies, cakes to bread crumbs and candies. 
  

Bean Pie

​​I
 2 (15 oz) cans navy beans, rinsed and drained
1 (12 oz) can evaporated milk
1/2 cup butter, melted
1 teaspoon cinnamon
1 teaspoon nutmeg
2 tablespoons all-purpose GF flour
2 cups white sugar
2 tablespoons vanilla extract
2 eggs
2 egg yolks


In a blender, place the navy beans, evaporated milk, melted butter, cinnamon, nutmeg, flour, sugar, vanilla extract, eggs, and egg yolks and blend until smooth- about 1 minute. Pour the filling into the pie plate.  Bake at 450 degrees for 15 minutes, then reduce heat to 350 degrees and bake an additional 35 minutes until the filling is set and the crust is golden brown.  Cool for 1 hour, cover top with powdered sugar.  Keep in Refrigerator
                                                                                          
  

Honey Barbeque Chicken Wings

​​5 lbs chicken wings
3 tsp garlic powder
1/4 cup Olive oil
2 tsp paprika
1 tsp salt
1/2 tsp pepper
6 tbsp butter
2 cups barbeque sauce
1/2 cup honey
6 hits hot sauce

Put the chicken wings in a big bowl, add garlic powder, olive oil, paprika, salt and pepper.  Mix it all up. Put on cooling rack on cookie sheet.  Cook at 400 for 45 minutes.  While wings are cooking make the sauce.  In a pot add barbeque sauce, honey, hot sauce and butter.  Bring to a boil, lower to simmer for 5 minutes.  Once Chicken wings are done, put in big bowl and add sauce and mix.  Put chicken wings back on the cooling racks on the cookie sheet and broil on low for 5 minutes.  Enjoy and Bon appetit!



White Chicken Chili

1 cup cooked chicken( I used Rotisserie)
1 medium onion chopped
1 tbsp olive oil
2 cloves of garlic chopped
32 oz gf chicken broth
2 cans small white beans(can use white kidney beans)
1 small can chopped green chilies
1 1/2 tsp cumin
2 tsp oregano
1/2 tsp cayenne pepper
1 tsp parsley
salt/pepper to taste
optional: chopped jalepeno

Marinate onions and garlic in olive oil-5 min.  Add broth, chilies, cumin, oregano, cayenne powder, salt, pepper and parsley and bring to a boil.  Add beans and reduce heat, cook 15 min.  Add chicken and cook additional 10 minutes.  Enjoy and Bon appetit!

Baked ziti with meat sauce and garlic bread

​I used to think being Gluten free deprived me of good food.  But that is not the case.  I made this pasta sauce and the whole family loves this meal.  Add GF pasta, GF meatballs and GF garlic bread and you have a great meal.  Enjoy and Bon appetit!

​Sauce:
1 28 oz can San Marzano peeled tomatoes
2 24.5 italian tomato puree
1 italian tomato paste
2 tbsp olive oil
2 tbsp butter
4 cloves of garlic-chopped
fresh or dried basil(1 tbsp)
salt/pepper
fresh or dried parsley(1 tbsp)
1 lb hamburger
2 cups GF chicken stock
Add olive oil to pan, cook garlic for 1 minute.  Add all the other ingredients except hamburger.  Cook hamburger separately and add to sauce.  Bring sauce to boil, reduce heat to low and cook for 30 minutes. Pasta
In a separate pot, cook 1 box GF pasta(my favorite is Ronzoni).  Once pasta is done, reserve 2 cups of water and add to sauce.  
Garlic bread
GF roll add butter and garlic powder, put in oven at 350 for 10 minutes

3- Ingredient pancakes

3 bananas
1 egg
1/2 tsp baking powder

In a bowl mash the bananas.  In a separate bowl whisk the eggs. Mix the mashed bananas and eggs together and add 1 tsp baking powder.  Cook with or without butter till golden.  Add pure maple syrup.  Enjoy and Bon appetit!

Baked stuffed shrimps

25 Jumbo cooked shrimps-butterflied
3/4 stick of butter
2 onions-chopped
4 pcs garlic-chopped
1 tsp parsley
1 tsp paprika
2 eggs-beaten in separate bowl
1/2 tsp salt and pepper
7 hits of hot sauce
1/2 lb scallops-chopped
1/2 lb shrimps-chopped
12 ounce gluten free bread-put under water, squeeze out water and break into pieces 

Butterfly the shrimps but keep the tails on.  Put them on foil on a cookie sheet.

In a pan melt butter add onion, garlic and paprika-5 minutes.  Add chopped scallops and schrimps-10 minutes-stirring.  Add pieces of bread, hot sauce, salt and pepper-cook on low for 10 min-Keep stirring to Mix and break up the bread.  When done turn off burner but keep mixing to cool off the stuffing for 5 minutes.  Add the 2 beaten eggs and stir the stuffing mixture.   

Use a large tablespoon and scoop it on the shrimp.  Cook at 350 for 25 minutes.  Enjoy and Bon appetit!

Strawberry Banana Oat bars

I found this recipe on Yummly.com and tried it out.  It is delicious!  Hope you enjoy it too.  bon appetit!
2 cups gluten free rolled oats
3/4 cups Strawberry preserves
1 tsp baking powder
2 bananas smashed
1/4 c maple syrup
1 tsp vanilla extract

Place 1 cup oatmeal in food processor or blender and pulse until you get a flour.  Pour the flour and regular oatmeal into a bowl and stir in baking powder.  Add mashed bananas, vanilla and maple syrup.  Stir to combine.  Separate mixture in half.  Place one half of mixture in a foil lined 8x8 dish.  spread preserves on top.  Sprinkle the other half of oat mixture over the top.  Bake at 375 degrees for 35 minutes.  

Seafood Pasta with white sauce

10 ounce GF pasta
1/2 onion chopped
3 garlic cloves chopped
1/2 cup white wine
1 lemon
1 tbsp butter
2 tbsp olive oil
10-12 shrimps
1-6oz can chopped clams
1/2 tsp parsley
1/8 tsp crushed red peppers

Heat 2 tbsp olive oil and add onion and garlic-marinate for 1 minute.  Add butter.  Add shrimps and cook until they turn pink.  Add chopped clams with the juice, 1/2 cup white wine, juice from a whole lemon, parsley, crushed red pepper, salt and pepper to taste.  Add the pasta and the 1 cup of reserved pasta water.  Turn off burner.  Mix and let sit for 10 minutes

Cook the pasta separately.  Drain the water but reserve 1 Cup.
                                                                                                                    Enjoy and Bon appetit!

Mary Berry's Apple & Almond Cake Recipe


INGREDIENTS:
4 medium apples (approx. 1 lb)                  
2 tablespoons superfine sugar            
1 tablespoon lemon juice                                 
                      
For the cake                                          
Butter, for greasing 
10 oz whole blanched almonds                    
9 oz superfine sugar
½ teaspoon almond extract                          
½ teaspoon ground cinnamon
6 large eggs                                                      
½ teaspoon ground ginger
1 teaspoon baking powder                            
2 tablespoons corn starch 

To decorate:
2 tablespoons confectioners sugar

OVEN: 350F  
Directions:
1. Peel and core the apples then cut into small dice.
2. Pour the apples into a pan with the lemon juice and sugar and cook over a low heat for 10 to 15 minutes, stirring occasionally until soft and all the liquid that is released during cooking has evaporated. Then remove from the heat and leave to cool completely.
3. For the cake batter, preheat the oven to 375F. Grease a 9-inch spring form cake pan with butter and line the base and sides with greaseproof paper.
4. Pour the almonds onto a baking tray and bake for 5 to 8 minutes until lightly golden. Make sure to keep an eye on them as they burn easily. Remove from the oven and leave to cool completely.
5. Once the almonds are cool, pour the almonds into a food processor, and grind to a fine sand texture. Once they reach the fine sand texture remove from the bowl and set aside.
6. Take the cooled apples and place them in the bowl of a food processor, with the almond extract, eggs and sugar. Blend until combined.
7. Add the ground almonds, cinnamon, ginger, baking powder and cornstarch and blend to combine. Make sure not to over mix.
8. Pour the batter into the lined pan and smooth the surface with a palette knife.
9. Bake for 50 minutes to 1 hour, until a skewer comes out clean. Cover with foil half way through cooking if the cake is browning too much on the top.
10. Remove from the oven and place on a wire rack to cool. After 10 minutes, remove the cake from the pan and leave to cool completely.
For Snowflake decoration on top:
1. Cut snowflake stencil out of a sheet of 8x11 paper and dust with icing sugar. 
2. Place the cake on a serving plate.
3. Lay the stencil over the top of the cake and dust with icing sugar. 
4. Lift off the stencil and serve. 
Notes: 
1. If the apple chunks are too big they will take a long time to cook down and may result in a lumpier puree. 
2. Make sure all water is released during cooking before blending the apples. Any water that remains will make the cake soggy and wet.
3. Burned almonds add an unpleasant bitter flavor to the cake. If the almonds are over baked too much oil may be released and will make the cake greasy. 
4. If the remaining cake ingredients are blended too long the texture of the cake will be affected, causing it to rise and then sick in the middle during baking.
  

Lynda's Potato salad

My sister makes a great potato salad.  We love it, so I wanted to share the recipe with you.  Enjoy and Bon appetit!
6 large potatoes cut up
6 eggs boiled, de shelled and cut into pieces
3 tbsp mayonaise
1 celery stalk cut into tiny pieces
1 tsp salt, pepper, onion powder
paprika

Boil the cut up potatoes for 10 minutes, drain and transfer to a bowl to cool.  add cut boiled eggs.  Once potatoes are cooled add mayonaise, celery, salt, pepper, onion powder and mix all together.  Once all mixed sprinkle paprika on top.  Let cool in refrigerator for few hours.   Enjoy and Bon appetit!

Gluten sensitivity is a worldwide problem

A Global Map of Celiac Disease

To read the article that goes with the map, click on the button
Button
THE GLUTEN-FREE DIET: FACTS AND MYTHS

Who should be on a gluten-free diet?
What is a gluten-free diet?
Common misconceptions about the gluten-free diet
What symptoms could indicate the need for a gluten-free diet?
What to do if you think gluten may be causing your symptoms
How are celiac disease and non-celiac gluten sensitivity diagnosed?
                How many people have gluten-related disorders?
It’s estimated that in the U.S. 1 in 133 people have celiac disease. The prevalence of non-celiac gluten sensitivity is not established but may be significantly higher.
Only about 15% of people with celiac disease have been diagnosed.

read the full article by clicking on the tab:
Article

Stuffed mushrooms

18 regular sized mushrooms (washed and stem/middle removed and chopped)
1/4 green bell pepper-chopped
1/2 onion-chopped
1 tbsp olive oil
1 tbsp butter
4 large cooked shrimps-chopped or 1/2 can small shrimps
1/2 tsp garlic powder, pepper, parsley
1 tsp salt
1/2 Cup rice
1 Cup chicken broth
2 tbsp GF bread crumbs

In a pot, cook the 1/2 Cup of rice (follow directions on package) leave 2 tbsp liquid in rice.  In a large pan add olive oil and melt the butter.  Add chopped mushroom pieces, bell pepper and onion.  Marinate for 3-5 minutes.  Add chicken broth, salt, garlic powder, pepper, parsley and shrimps.  Stir all together.  Add cooked rice (with liquid) and 2 tbsp bread crumbs.  Put the mushroom caps in a casserole dish.  Scoop a tablespoon worth of stuffing on top of the mushrooms.  Cook in oven at 350 for 25 minutes.  Enjoy and Bon appetit!

Rice Pilaf

Since I started this blog, I have created a lot of new recipes. Some great, some not so much(I didn't share the bad ones-lol).  I have to say that we all love this rice pilaf and it is now something I make weekly.   Enjoy and Bon appetit!
2-1/2 Cups chicken broth
1/2 onion-chopped
1 carrot-chopped
2 tbsp butter
1/4 tsp parsley
1/4 tsp pepper
1/2 tsp salt
1 Cup rice

In a pot, melt butter over medium heat.  Cook the chopped onion for 2-3 minutes.  Stir in rice and cook for 5 minutes, stirring frequently.  Add the remaining ingredients and bring to a boil  Lower the heat and cover the pot.  Cook for 18 minutes.

Chicken stew

Chicken stew on a cool day = happiness!  I hope you enjoy and Bon appetit!
1 Cup cooked chicken cubed(I use rotisserie)
1 carrot-peeled and chopped
1 small onion-chopped
1 Cup fresh or frozen beans-chopped
2 potatoes-peeled and cut in cubes
4 Cups GF chicken broth**
2 Cups water
1-1/2 tsp GF chicken bouillon**
1tsp parsley
1/2 tsp salt and pepper
1/2 tsp garlic salt
1 Can cut tomatoes(optional)**
2-1/2 tbsp GF corn starch**
3/4 Cup water

Add all ingredients to pot except tomatoes. corn starch and 3/4 Cup water.  Bring to a boil, reduce medium heat for 15 minutes.  Optional--Add can of cut tomatoes and bring back to a boil.  In a bowl mix corn starch and 3/4 Cup water.  Once stew is boiling again, slowly add the corn starch/water mixture while mixing the stew with a spoon.  Let boil 1 minute.  Shut stove over and let stew sit 10 minutes.

What is Clean eating?

Have you heard the term clean eating and wondered what that meant?  I have, so I did a little digging and found this.  

Clean eating is a deceptively simple concept. Rather than revolving around the idea of ingesting more or less of specific things (for instance, fewer calories or more protein), the idea is more about being mindful of the food's pathway between its origin and your plate. At its simplest, clean eating is about eating whole foods, or "real" foods — those that are un- or minimally processed, refined, and handled, making them as close to their natural form as possible. However, modern food production has become so sophisticated that simply eating whole foods can be a challenging proposition these days.

Seven Principles of Clean Eating
1. Choose whole, natural foods and seek to eliminate or minimize processed foods
2. Choose unrefined over refined foods
3. Include some protein, carbohydrate and fat at every meal
4. Watch out for fat, salt, and sugar 
5. Eat five to six small meals throughout the day
6. Don’t drink your calories
7. Get moving

Read the whole article on clean eating by BY DIANE WELLAND MS, RD  
Click for Article

Chocolate coconut cookie

1-14 oz bag sweetened coconut flakes
2 Cups Semi-sweet chocolate chips
2/3 Cup chopped lightly salted almonds
1-14 oz can sweetened condensed milk
1 egg (optional)

In a bowl combine coconut, chocolate chips, egg, almonds and sweetened condensed milk, stir until combined

Scoop out teaspoon size onto cookie sheet.  Moisten fingers with water and shape into ovals and pat tops flat. Bake cookies for 12 to 14 minutes.  Cool on baking sheet

Cinnamon sugar mini donuts

When is the last time you had a donut?  I know it's been years for me.  So when I tried this recipe, I was very happy with the results.  I like to say that I had the gluten people in my house try them and they liked them.   Enjoy and Bon appetit!
​3/4 Cup GF All purpose flour**
1/4 Cup Tapioca flour**
1/2 Cup sugar
1/2 stick butter melted
1 tsp baking powder
1/2 cup almond milk
1 tsp vanilla
1 egg(optional)
3/4 tsp nutmeg

Mix all the ingredients together.  I used the Babycakes mini cake pop maker.  Filled the holes 3/4 tsp, baked for 4 minutes.  Remove from pan, fill again.  While next batch is cooking, roll the donuts in the sugar coating.  Repeat process

Sugar coating
3/4 tsp cinnamon
1/3 Cup sugar

Lynn's tar chicken wings

These chicken wings are soooo good!  Thank you to my friend Lynn for sharing the recipe with me
8 lbs chicken wings
10 ounces GF soy sauce**
2 cups brown sugar
12 ounces GF molasses
garlic powder

Place frozen wings on 2 large cookie sheets and liberally douse them with garlic powder.  Cook them in the oven at 350 for 45 minutes turning the wings every 20 minutes and draining the liquid.
Using a deep pot, add soy sauce, molasses and brown sugar and bring to a boil.  Boil to reduce liquid for 15 minutes stirring often.  Add wings to a baking dish and cover with the reduced liquid.  Cook in the oven for 45-60 minutes, basting every 15 minutes.

 Applesauce

Now that Fall is here, it's apple picking time.  I went out with my family and we picked so many apples.  So I made applesauce and apple pie.   
Wash 15-18 apples(depending on size)-I use Mcintosh.  Cut the apples 2 times(4 pcs) and put in a pot(with skin and seeds).  Add water-1/2 of the amount of apples.  Bring to a boil, then reduce to medium heat.  Cook for 30 minutes-mixing occasionally.  Remove from heat and let sit for 30 minutes.  Using a metal/mesh strainer, spoon in cooked apples and juice.  Push through strainer.  I have a canning strainer and I put a link in the grocery store if you want to get one or see what it looks like. Once all the sauce has been strained, discard the skin and seeds.  Add 1/2 Cup Sugar while still warm.  Enjoy and Bon appetit!

 Apple pie


8 big apples (mcintosh) de-skin and cut up
1/2 cup sugar
1/2 tsp nutmeg and all spice
1 tsp cinnamon
1 tbsp corn starch
4 tbsp butter(cut up)
1 cup water
2 tbsp butter-cut up
Crust(I put a picture of the one I used in grocery list)

In a pot add apples, sugar, nutmeg, all spice, cinnamon and 1 cup of water.  Cook until apples are soft.  Once apples are done add cornstarch and mix all together.    Transfer apples to crust.  Add the pieces of butter over the apples.  Put the other crust on top and pinch the bottom and top crust together at the edges. I brushed the crust with almond milk and put it in the oven for 30 minutes at 350 degrees.   Enjoy and Bon appetit!

Chicken fried rice

1green bell pepper-chopped
1 onion-chopped
2 Cups cooked chicken cut up(I used rotisserie)
1/2 Cup mushrooms-chopped
3 tbsp GF soy sauce**
3 tbsp olive oil
1/2 tsp salt and pepper
1 tsp parsley
1 tsp garlic powder
4 Cups rice

The recipe works better if you cook the rice the night before, but if you make the rice on the same day, just let it cool first.  In a pan heat 2 tbsp olive oil.  Add pepper, onion, mushrooms, salt, pepper, parsley and garlic powder.  Cook until tender, approximately 5 min.  Mix in chicken, then mix in rice.  Stir all the ingredients together.  Add 1 tbsp olive oil and 3 tbsp soy sauce, or to taste.  Enjoy and Bon appetit!

Weight Gain and the Gluten-Free Diet

According to research by Daniel Leffler, MD, MS, an international authority on celiac disease and assistant professor of medicine at Harvard Medical School, the closer people adhere to a gluten-free diet, the more likely they are to gain weight. This can put added stress on a recent gluten-free foods convert, which is a good reason to begin counseling celiac and gluten-sensitive patients about weight management immediately after their diagnosis and for the long term. Go to website to read the rest of the article By Lindsey Getz.
Click here for Article

Chicken noodle soup

Living in New England there is nothing better on a cool Fall day then soup.  I made chicken noodle soup.   Let this recipe warm you up.  
4 Cups Swanson's chicken broth**
1 tsp Herb ox chicken granual**
1/2 tsp salt and pepper
1 celery stalk chopped
2 carrots cut up
1 onion chopped
2 Cups of water
1 Cup cooked chicken
1 can cut up tomatoes or 3 fresh tomatoes cut up
1 Cup GF Ronzoni pasta**

In a pot add all the ingredients.  Brind to a boil, cook for 15 minutes.  In a separate pot cook the pasta al dente.  Drain water and add to soup for the last 5 minutes of cooking.   Enjoy and Bon appetit!
Items with ** can be found on the "grocery list" page 

Veggie Frittata

I tried a frittata once and it was delish!  But now that I have gluten and dairy issues, I thought you had to use cheese and cows milk in a frittata.  Not the case.  I made this one without cheese and milk and it tasted great.  You can use any vegetables you like in yours.  I will make this more often and mix up different vegetables and I will try adding some small pieces of partly cooked potatoes.
8 eggs
1/4 Cup onion-chopped
1/4 Cup green pepper-chopped
1/2 Cup mushrooms-chopped
2 Cup spinach-chopped
1 clove garlic-chopped
2 tbsp olive oil
1 tsp salt
1 tsp corn starch**
1/2 tsp pepper
1/2 tsp parsley
1/4 Cup Almond milk
1/2 Cup Cheddar cheese(optional-I didn't use)

In a cast iron pan add olive oil.  Once hot, add onions, green peppers, mushrooms, parsley, spinach and garlic.  Cook for 5 minutes.  In a bowl add eggs wisk together salt, pepper, corn starch and almond milk.  Once vegetables are cooked, add egg mixture and cheese.  Cook at 350 for 30 minutes.  Enjoy and Bon appetit!

Quick and Easy

A family favorite and oh so easy!
1 lb hamburger
1 package birds eye mixed vegetables
Uncle Ben original rice**

Rice-boil 2 1/2 cups water, 1 cup rice, 2 tbsp olive oil and 2 full cloves of garlic de-skinned for 15 min
Hamburger-cook on stove, mash up until no pink-add 1/2 tsp salt and pepper and 1 tsp onion powder
Birds eye vegetable-cook in microwave for 4 minutes
Once all are done, combine in a bowl.  Enjoy and Bon appetit!

Honey Garlic chicken

This is a new recipe for us.  My family really enjoyed it!  Hope you like it.
6 boneless chicken breasts
3/4 Cup GF all purpose flour**
1/4 Cup white rice flour**
2 tsp salt and pepper
1 tbsp nutmeg
1 tbsp paprika
1/2 ts[ cayenne pepper
2 eggs
4 tbsp water
olive oil
4 cloves minced garlic
3/4 Cup honey
1/4 Cup of GF soy sauce**
1/2 tsp pepper

For the chicken:
In a bowl mix flours, salt, pepper, ginger, nutmeg, paprika and cayenne pepper
In a bowl wisk together the eggs and water
Dip chicken into Dry mix, then in egg mix and back to dry mix
Put coated chicken in hot olive oil on stove.  Once fully cooked, Put them on a wire rack for a couple of minutes to have excess oil fall off.

Sauce
In a pan, add 3 tbsp olive oil with minced garlic.  Cook till softened.  Add honey, soy sauce and 1/2 tsp pepper.  Cook for 5 min.  Let cool 5 min.  Dip the cooked chicken pieces in the sauce till fully coated.  I served the chicken with brown rice.  Enjoy and Bon appetit!
Let's face it, home cooked meals are great but sometimes you just don't want to cook or don't have the time to cook.  Here are a few family favorites.  I will never put food on my site that I didn't try and like.  I put a link in the grocery section so you can try these too.
check out the "grocery list" page for where to buy GF products

Interesting facts:

There are over 200 medical conditions that gluten can either cause, contribute to, or make worse

Everyone with celiac disease is gluten sensitive, but not everyone with gluten sensitivity will develop celiac disease

Gluten in cosmetics and skin products can cause health problems

Children with learning disorders often respond well to a gluten free diet

Gluten can cause your gallbladder to malfunction
Click here
to read more

Deviled eggs

Deviled eggs are a great food to bring to a gathering.  Fun to have as a snack or a meal.

1 dozen eggs boiled for 15 minutes.  Once they are cooled, peel the shell off.  Cut eggs in half.  Move the yolk to a bowl.  Place the egg halves on a plate.  Mash the yolks then add 2 tbs mayonaise and 1 tsp onion powder, mix.  Put 1 tsp yolk mixture in each egg white.  Once complete, sprinke paprika over the eggs.  Enjoy and Bon appetit!

BBQ Ribs

This is the easiest recipe with the best tasting Ribs.  I used 6 pounds of Pork ribs.  Place ribs facing meat down in a big cassarole pan on the stove.  Fill 1/4 with water.  Bring to a boil.  Cover pan, reduce to simmer for 2 hours.  Drain out the water.  I cut them down to sets of 3 ribs, put back in the pan.  Cover with barbecue Sauce**.   Enjoy and Bon appetit!

What is Clean Eating?

Eating clean is...
simply the practice of avoiding processed and refined foods and basing your diet on whole foods. But there’s much more to this plan. You can structure your diet to get proper nutrition, help manage diseases, avoid developing diseases in the first place, lose weight, remove toxins, and just feel better.

THE BASIC PRINCIPLES OF EATING CLEAN
Eating clean involves not only choosing the right foods to eat but also avoiding all of the junk foods and processed foods that are so readily available. The keys to good health and proper nutrition are in the following principles:
Eat whole foods: Whole foods are foods that haven’t been tampered with, in the lab or the manufacturing plant. The foods you eat on this plan are straight from the farm: whole fruits and vegetables, whole grains, grass-fed and free-range meats, low fat dairy products, unsalted nuts, and seeds.
Avoid processed foods: Processed foods are any food that has a label. A label means that more than one ingredient was used to make that food. You don’t have to eliminate all processed foods (like whole grain pasta or natural cheeses), but if you can’t pronounce an ingredient on a label, don’t put that food in your shopping basket.
Eliminate refined sugar. Refined sugar provides nothing but calories. Other sweeteners can be used, but with all the good foods you add to your diet, refined sugar really has very little place in the eating clean plan.

To read more from Eating Clean For Dummies, 2nd Edition by consumer dummies, click on the link.
Click here for Article

Crepes

A few weeks ago I looked up the menu to a popular pancake restaurant.  I saw a few things so my husband and I went to eat there one morning.  I was greeted by the hostess and waitress and I asked for a gluten free menu.  They didn't understand what I meant.  I said for people with food allergies.  The hostess had a stack of papers and showed them to me.  She said we do not have a menu, but a printout of our food selection and what ingredients they have in them.  I asked if I could look at the paperwork at my seat.  She said no, it's the only list we have.  I would have to view it at the counter.  So the hostess starts looking for things I could eat.  After a few minutes, she said, well you can have the fruit toppings.  I had no words.  I said are you kidding?  I explained I had looked online.  They had no idea what i was talking about and at that point I was frustrated with them so we just left the building and went somewhere else.  After making these today I realize I do not need to go to a restaurant to get tasty food. My family tried these and liked them.

1/3 Cup GF all purpose flour**
1/4 Cup tapioca flour**
1/4 tsp salt
1/8 Cup sugar
1 Cup milk
1 egg
1 tsp vanilla
1 tbsp butter, melted

Combine all ingredients and mix for 2 minutes.  In a pan or on a griddle, melt 1/4 tsp butter, add the crepe mixture and cook until golden.

Fruit topping
In a small pot, add 2 cups of fruit (I used strawberries), 1/3 Cup sugar and 1/3 Cup water.  Bring to a boil, cover and reduce to medium heat.  Cook for 5 min.  In a separate bowl add 1 tbsp corn starch and 2 tbsp water and mix.  Add to boiling fruit and mix in.  Continue to cook another 2 min. Makes 8 small

Roll up the crepes and add the fruit.  Enjoy and Bon appetit!

Substituting gluten free flours and starches

The main difference of gluten free baking versus regular baking is the variety of ingredients gluten free bakers have to use unlike regular cooing you use plain old flour.  I now have in my cabinet the following gluten free flours--white rice, tapioca, all purpose, coconut, corn and there are so many more I haven't bought yet.  I found this site with information on how to substitute flours and starches from gluten world to gluten free.  If you want to understand a little more on how to get your baked item to taste more like the one you used to eat prior to gluten free, give this article a good read.  Enjoy!
Click here
for
Article

Jambalaya

The great thing about Jambalaya is that you change up the protein you put in it.  I always put 2 proteins, usually 2 of these: chicken, chirico, shrimps, polish sausage, hamburger.  Any 2 of these will give you a great meal.

2 celery stalks chopped
1 medium onion chopped
1/2 green sweet pepper chopped
1-14 oz can cut tomatoes
2 tbsp butter
2 cups GF chicken broth**
2/3 cup white rice
1 tsp basil
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tps hot pepper sauce
1 bay leaf
2 cups of protein (mentioned above-1 cup of each)

In a large pan, cook the 2 cups of protein in 1tbsp olive oil for 3 minutes.  Remove, set aside.  In the large pan add 2tbsp butter, melt then add celery, onion and sweet pepper until tender.  Add all the ingredients.  I add the rice last.  Mix everything up.  Bring to a boil, lower heat to simmer and cover for 20 minutes.  Enjoy and Bon appetit!
Items with ** can be found on the "grocery list" page 

Chocolate zucchini bread

1 Cup all-purpose GF flour**
1/2 tsp salt, baking soda, baking powder**
2 tsp cinnamon (optional)
1 Cup sugar                                             
1/2 Cup cocoa powder**                          
2 eggs                                                       
1/3 Cup vegetable oil
2 tsp vanilla
2 Cup shredded zucchini
1/2 Cup semisweet chocolate chips
1/2 Cup raisins (optional)

Mix eggs, oil, vanilla and sugar.  Mix in dry ingredients.  Add zucchini.  Once all mixed add the chocolate chips and raisins.  Spray bread pan with pam, add 1 tsp cocoa powder.  Add zucchini mixture.  Cook for 50 minutes at 350.

------if you like regular zucchini bread, don't add cocoa powder and chocolate chips...instead change flour quantity to 1-1/2 Cup flour.
                                                                                                                        Bon appetit!
Gluten Free Carbs???? Is it possible??

Ok, so today I was looking for Gluten Free information when I came across this wonderful site!!  It is Gluten Free carbs.  Yes, they have breads, bagels, cookies, cakes, pies and so many more things.  After viewing their products I noticed they have free samples tab.  Oh I am all about free samples...especially for these products.  So yes, I ordered mine.  I cannot wait to try them.  If they are a smidgen of how delicious the pictures look, I will buy from them often.  I added the link to the store--Katz.  Check it out!  Who knows, maybe you will want some free samples too!!!


Katz Gluten Free Foods

Meatloaf

An American classic with a twist.  My family loves my meatloaf so I want to share my recipe with you.  

1lb lean hamburger
1 onion-shredded
1/2 tsp garlic powder, basil, oregano, parsley, salt and pepper
2 eggs
3/4 Cup plain GF bread crumbs**
1 tbsp ketchup

Mix all the ingredients in a bowl.  Spray an 11x9 casserole with non stick spray(pam).  Spread out the meatloaf and cook at 400 for 30 minutes.  Drain any meat fat out of casserole before serving.  Enjoy! Bon appetit!

If you try some of the recipes and you like them, please let me know.  Also if there is something you would like to see, let me know.  thank you

Gluten Free Magazines

I want to provide as much diverse information on gluten free living as I can.  I did some research on Gluten free magazines that provide medical information, recipes for all food sensitivities and allergies, stories and a sense of community.  I attached a link in case you are interested in getting additional information.  
Domino online GF magazines

Grilled chicken veggie quesadillas

No matter what season it is, it's always a good time to cook on the grill.  You can also cook these in a pan if the weather is bad.  Either way, they taste delicious!  This is a good way to sneak in the vegetables to your family for healthy eating.

In a pan marinate vegetables you like with 1 tbsp olive oil for 5 minutes.  I used onions, peppers, zucchini, spinach, mushrooms-all cut small.  For the chicken, i usually use rotisserie, but any boneless chicken will do.  1 package GF wraps.  Mexican style shredded cheese.  Once the vegetables are done, set them aside.  You do the same process for the grill version and the stove.  Spray the pan or the wrap with Pam.  Put wrap down on pan/grill for 1 min.  Flip wrap over, quickly spread out 1 tsp of cheese on half of wrap.  Add 1 tbsp veggies.  On top of that add few pieces of chicken and then 1 more tsp cheese.  Fold wrap over in half.  Press down lightly.  Flip over one more time for 10 seconds and it is done.  It is a quick process of placing the ingredients so the wrap doesn't burn, it would be easier to put all the different ingredients in bowls next to where you are working. Serve it with salsa and sour cream.  Enjoy! Bon appetit!
Can “Glutenase” Pills Help People with Celiac Digest Gluten?
Don't be fooled......
by all those companies that say after you take their pill you can eat gluten!!!!! "Surely it would be nice to be able to swallow a pill and go about eating without worrying about any gluten on your plate. This is more or less what these products are claiming. But my opinion is no, they cannot be trusted to help digest gluten.
While research is very active in this field, and some very promising products are being rigorously tested and hopefully will come to fruition soon, it must be clearly stated that none–I repeat, none–of the currently commercially available products that claim to help detoxifying gluten by digesting it in the stomach before it reaches the small intestine can actually accomplish this. This is based on specific tests carried out in a reputable research laboratory that has checked these products and confirmed what we knew from the beginning: They are totally ineffective in reducing the fractions of gluten that are toxic for celiac patients."
For more from Dr. Guandalini, read the two-part interview with him on the sudden rise of celiac disease and the future of treatment by clicking on the link.
ScienceLife article

Pumpkin muffins

I had my non gluten family and friends try these and they loved them.  I am excited to share them with you.

Bowl 1                                                                             
1 1/4 C rice flour**
1/2 tsp baking powder **                                              
2 tsp pumpkin spice**             
1 tsp cinnamon                       
1/2 tsp baking soda

Bowl 2                 
1/3 C vegetable oil
1 egg 
1 1/4 C sugar
1 C pumpkin puree

Bowl 3 
2 tsp baking powder
1/4 C water

Mix all ingredients of bowl 1 together, bowl 2 together and bowl 3 together.  Pour bowl 3 into bowl 1, then pour bowl 1 into bowl 2.  Don't overmix.  Add either 1/2 C chocolate chips OR 1/2 C Raisins.  Bake at 350 for 15 minutes.  Enjoy! Bon appetit!

Fish and noodles

Fish
1lb Cod or Haddock 
1 cup GF plain bread crumbs**
1/2 cup Rice flour**
1 tbsp McCormick lemon & pepper**
1 pkg con azafran**
1/2 tsp salt
Olive oil
Put all dry ingredients in blender for 30 seconds.  Put in a plate.  Heat thin layer of olive oil in a pan.  Cut up the fish to individual portions and roll in the mixture till completely coated.  Put in the pan.  Cook for 5 min, then flip over.  Do the same to remaining fish.  Fish will be crispy.

  Noodles
4 oz rice noodles
3 cups chicken broth
1 tsp parsley
1 tsp Herb ox chicken bouillon

In a pot, add all the ingredients.  Bring to a boil, lower heat to medium.  Cook till there is little broth left, remove from burner.

Cut up a lemon and squeeze juice on the fish and noodles.  Bon appetit!
check out the "grocery list" page for where to buy GF products

Hidden gluten

When I first started having stomach issues, I tried some over the counter medications and things got worse.  It took a while before I looked them up online and found out those medications had gluten in them.  I didn't even consider that as an option.  So I looked up all the medications in the house to make sure they were gluten free.  I attached a link so you can easily check your medications.  In a prior blog I mentioned that many alcohols have gluten in them. I've attached a list so you can enjoy your occasional drink and know you will not be sick.  Ok, let's face it, most people love chocolate and/or candy.  Yes, that's right, there is gluten in some candy and chocolate bars.  But don't worry, there is a list for that too.  I hope these links make your life easier, they did for me.
GF Drugs
GF Alcohol
GF Candy 
Living in New England most of my life, summertime meant clam cakes and chowder(said like chowda).  It took years, but now I get to enjoy the clam cakes again.  I hope you enjoy the recipes below. Let me know what you think!  Bon appetit!

Clam cakes and Chowder

                  Clamcakes     

1/2 cup plus 1 tbsp white rice flour**
1/4 cup tapioca flour**
1/4 cup corn starch**
1 tbsp baking powder**
1/2 tsp salt
1/2 tbsp sugar
1 can cams with juice
1/8 cup milk
vegetable oil

Mix everything together.  Cook in hot vegetable oil.  Drop 1 tbsp at a time in the oil.  Turn them in oil so all the clamcake turns golden brown.  Remove clamcake, put on papertowels to aborb oil.  Let cool 5 min.  Makes a dozen.  
             Seafood Chowder

4 tbsp butter
1 onion chopped
1 piece salt pork
3 cans clams with juice
3 stalks celery chopped
1 tsp salt & pepper
4 medium potatoes peeled & cut up
1-8 oz clam juice
1 tbsp paprika
1 tbsp parsley
4 oz gf crab meat
1/2 lb scallops
4 oz can small shrimps
60 oz water

Melt butter in a big pot.  Add salt pork.  Let cook for 5 minutes.  Add onions and celery and cook for 5 minutes.  Add all the other ingredients(including juices from clams).  Keep the salt pork in.  Bring to a boil, lower to medium heat for 12 minutes.  Take the salt pork out.  Add........

for white chowder(New england) add 16 oz half/half cream

for the red choder(Manhattan) add 16 oz can chopped tomatoes


Check out all the recipes on the Recipes page
Items with ** can be found on the "grocery list" page 

Apple pie

When my family gets together for the Holidays, the desserts are amazing!! That came to a hault for me when I couldn't have gluten anymore.  I've tried to create a good tasting crust, by none were good enough.  Recently I found this crust and my family and I think it is good. It comes with two small crusts. This is how I made my apple pie(s)...

8 big apples(macintosh) de-skin and cut up
1/2 cup sugar
1/2 tsp nutmeg and all spice
1 tsp cinnamon
1 tbsp corn starch
4 tbsp butter(cut up)
1 cup water

Put the cut up apples in a bowl with sugar, nutmeg, all spice, cinnamon and cornstarch.  Mix all together.  Transfer apples and spices to a pot and add water.  Cook on medium heat until apples are cooked.  While apples cook, let crusts thaw then put in oven for 10 minutes(follow directions on box). Once apples are cooked, seperate equally and put them in baked crusts, add equal amounts of butter on top of the apples. Put in the oven for 10 minutes at 350 degrees.  Bon appetit!

Knowledge is Power

Last year I heard about The South Beach Diet.  It sounded great but when I looked it up, I couldn't eat the food.  But then I found out there was "The South Beach Diet Gluten Solution" by Arthur Agatston, MD "2003".  I don't usually read the information/story before the diet, but something compelled me to.  It was so informative.  It made me understand my Gluten problem in general.  I have to share some of the information from the book. "For some people-about 1 percent of the population- gluten can be a matter of life and death".  "May be present in 1 in 100 people".  Being gluten free has helped people with psoriasis, brain fog, abdominal pain, fatigue, joint pain and tingling in the extremities.   Pediatricians have "successfully cured recurrent ear infections along with asthma, stomachaches, runny noses, rashes, behavior issues and other conditions in many children by taking them off of wheat".  "By the age of 5, many children-perhaps as many as 40 percent-have a gluten sensitivity, mild to moderate, that goes undiagnosed".  The book gives you a lot of information for you to try and firgure out if you have celiacs or are gluten sensitive and why it matters to know which you are.  A lot of people wonder why their grandparents didn't seem to have this problem.  In the book it explains that she "made her own bread and rolls from flour that was ground on old-fashioned millstones".  "Her dough war fermented for hours as it rose.  This fermentation process broke down much of the gluten, makeing it more digestible".  Wheat has also been hybridized for improved nutrient content and improved bread-making qualities, which accourdingly means some strains have more gluten",  "Over the past 40 years or so, gluten has been liberally added to flour to imrove the baking characterisitcs of commercially produced breads and other baked goods".  " There are three primary ways that gluten can negatively affect your health.  I call them the "Gluten Trifecta": inflammation, diminished nutrient absorption, and autoimmune response".  Even if you don't want to do a "diet" this book was very informative in a way I could understand without being a Doctor.  I followed this diet for 4 weeks and did well.  Unfortunately I was still getting sick.  I went to see the specialist and that is when I found out I was dairy sensitive(lactose intolerant).  There is also information in the book about heartburn.  I used to take omeprazole for heartburn-at least 5yrs.  Since I stopped eating gluten and dairy products, I don't need the medication anymore.

Salsa

It's that time of year when the tomatoes are ready to be picked from the garden. Somehow they all seem to get red at the same time.  What to do with them?  Salsa!
4 large tomatoes
1/2 medium onion
2 gloves garlic, minced
1/2 cup cilantro or parsely chopped
1 jalapeno pepper seeded and chopped
juice of 1 lime
pinch of sugar
salt to taste
Cut tomatoes into small pieces.  Add the rest of the ingredients.  Refrigerate until serving time.  Enjoy with GF corn tortillas.  Serves 5.  Enjoy, Bon appetit!

Away from home

If you are new to the gluten free way of life, one of the most important things I can tell you is to always have a gluten free snack available, just in case.  I traveled to FL this past winter and brought some GF snacks.  Good thing too because GF anything was nowhere to be found there.  Most were packed in my luggage but I had some in the carry-on and in my pocketbook.  Even the restaurants didn't have GF breads, GF pizza, GF pasta, rice, baked potatoes, corn tortilla or taco shells.  It doesn't sound like a big deal but when you HAVE to eat a salad every lunch and a piece of meat and a vegetable for supper, it gets old quick.  Forget about dessert(especially being lactose intolerant).  It made the trip less enjoyable.  But at least when we went out on tours, I had my water bottle and my GF snack to curb my hunger.  Remembering your snack will make you a happier person.  I put up pictures of some of my favorite GF snacks.  Yes, some are more healthy than others.
check out the "grocery list" page for where to buy GF products

Flourless chocolate cake

Items with ** can be found on the "grocery list" page 
1 Cup semi sweet chocolate chips
8 tbsp(1 stick) salted butter
3/4 Cup sugar
1/4 tsp salt
1 tsp vanilla
3 eggs
1/2 Cup unsweetend cocoa powder-I used Saco premium Cocoa**

Preheat oven to 375. Grease 8 inch round cake pan, cut wax paper to fit bottom.  Grease it. 

Cake:
Put chocolate chips and butter in microwave and heat until the butter is melted and chocolate is soft.  Stir together until all is melted.  Stir in sugar, salt and vanilla.  In a separate bowl wisk the eggs then add to mixture as well as the cocoa.  Mix everything just to combine.  Pour into cake pan.  Bake 25 min.  Remove from oven, let sit for 5 min .  Loosen edges with a knife and turn over on a serving plate.  Has to cool completely before glazing(30 min to 1 hr)

Glaze
1 cup semi sweet chocolate chips
1/2 cup heavy cream

Combine chocolate chips and cream in a bowl.  Put in microwave and heat for 1-2 minutes, stir until chocolate melts.  Might need another minute in microwave.          
Once melted, pour over the cake.  Bon appetit!

From Glutenfree-notbychoice Facebook

Suzanne Soares‎ to Glutenfree-notbychoice Notbychoice
3 hrs · Rumford, RI ·
the flour-less chocolate cake is to DIE for!!! Very decadent!

Baked stuffed Zucchini

I made this dish for the first time today and it was a hit!!!!  I was told it was so good you forget there is no pasta.  I am happy to share this with you.

2 medium zucchinis
1/2 cup ricotta cheese
3/4 cup mozzarella cheese
sauce-I used Ragu traditional
1/2 lb hamburger
1/2 tsp each of basil, oregano, parsley, garlic powder, salt, pepper
1 egg

Filling
Cook hamburger and add all the spices and 1 egg.  Once done, put in a bowl and add 1/4 cup mozzarella cheese, ricotta cheese, 3/4 cup sauce and mix them together.

Using a potato peeler, peal 1 slice off zucchini, discard.  Continue to peel slices off both zuchinnis.  Make an X with 4 slices and put in a big tablespoon of the filling.  Fold over the 4 sections of zucchini slices to cover.  Makes 8-10

Use a 13x9 cassarole dish.  Coat the bottom with a thin layer of sauce.  Add the stuffed zucchinis.  Add a little sauce over each one.  Add the balance of mozzarella cheese over the sauce.  Cook 20 minutes at 400, or until cheese is completely melted.  Please let me know if you like this 
one.  Bon appetit!
 
‎FACEBOOK POST.....
Suzanne Soares‎ to Glutenfree-notbychoice Notbychoice
 
my friend just dropped off tons of zucchini...she remembered the stuffed zucchini you made for us and is hoping I will make your recipe ...and share!!! of course I will send some over to her!....and ..she isnt even GF! she just loves great food!! thanks for the recipe Lucie!

Marshmello treat

1 lb hamburger
1 large onion chopped
1 large carrot chopped
2 large celery stalks chopped
2 16 oz cans crushed tomatoes
1tsp basil
1tsp oregano
1tsp parsely
1tsp garlic powder
1/4 tsp black pepper
1/2 tsp salt
3 cups swanson gf beef broth**
1 can kidney or black beans(rinsed)
8 oz ronzoni gf elbow macaroni**

boil gf macaroni seperately for 5-6 min, drain

In a pot, brown meat and crumble until it is brown.  Add onion, carrot, celery, tomatoes, seasonings and broth to pot.  Cook on med for 8 min, stiring occationally.  Turn off heat.  Add macaroni and beans to pot.  Let sit for 5 min.  Bon appetit! 

Pasta Fagioli

melt 4tbsp butter in a pot on low, add 1 16oz oz package of marshmello to butter.  Stir them continuously into butter until they are melted.  Turn burner off, move pot and add 6-1/2c of rice chex cereal.  Mix all together.  Use 13x9 rectangle glassware.  Coat inside of glassware lightly with butter.  Add chex mixture and pat down in glassware.  let cool room temp for 5 minutes then put in refrigerator for 1/2 hour.  Cut into squares.  Enjoy!
 
Let me know if you like the recipes.  Is there a recipe you are looking for?  Maybe I can help. 

Creature of Habit

I am definetely a creature of habit when it comes to meals.  When I find something that is tasty and satisfying I stick with it, especially during the work week.  My favorite lunch is an Herbalife shake.  I've been drinking them for 2 1/2 years and still love them.  At first I did it to lose weight.  The convenience of a quick shake for lunch that was Gluten free and didn't make me feel like I ate a Thanksgiving meal was exactly what i wanted.  Herbalife has 5 flavors that are GF-French Vanilla, Chocolate, Banana caramel, Orange Cream, Pina colada and in the fall they have Pumpkin.  If you like smoothies, you will like this.  I went out and bought a small 20 oz blender.  I fill it with 8oz water, ice, strawberries, blueberries, 2 scoops of herbalife(I use vanilla or pina colada), 1 sm banana, 1tsp of flaxseed and finish off with unsweetened plain almond milk(sometimes I add spinach).  I blend it up and this will keep me full for 5 hours.  I haven't bought the chocolate yet, but I have tried it and it was amazing.  If I go on a day trip, I will bring 2 scoops of the Herbalife, a bottle of water and a shaker with me in case I don't find GF food.  I also bring other GF snacks.  Always be prepared when you are away from home. Sometimes it is hard to find a healthy GF snack.  Because I love the product so much I am a distributor(meaning you can buy it through my site).  If you are looking for a light but filling meal, you can go to my sight and purchase the product and try it. Go to https://www.goherbalife.com/luciecontente or click the button at the bottom of the page.  Enjoy!
Click here to buy Herbalife

Maifun

So far all the GF spaghetti I've used doesn't cook right.  The water gets pasty and they stick together.  So now i use Maifun rice sticks.... Cut up any vegetables you like, I used onion, peppers, mushrooms and celery.  In a pan, use 1tbsp of olive oil, add vegetables for 5 minutes on med heat then add shrimps(i used frozen, already cooked).  Add 1/2tsp parsely, 1/2 tsp garlic powder and salt/pepper to taste.  Squeeze juice of 1 lemon.  While that is cooking, in a pot use 32 oz Swanson gf chicken broth with 4 oz Maifun rice sticks.  Bring to boil then reduce heat to low and cook for 2 minute(they cook fast).  Once noodles are cooked add noodles and remaining broth to shrimps and vegetables.  Add 1 can of chopped tomatoes.  Let cook on med heat until most of broth is gone.  Let sit 5 minutes.  Bon appetit!
Items with ** can be found on the "grocery list" page 

GF & AF expo

I went to the Gluten & Allergen Free expo in Worcester, MA yesterday.  WOW is all I can say.  Do NOT go there unless you have an empty stomach because you eat and drink a lot!  I also walked out with 3 big bags of treats to try.  If you want to go to a local expo, check to see where the next one is at www.gfafexpo.com.  The food I liked the best were... Veggie fries--actual vegetables(carrots, broccoli, kale and chickpeas mixed with potatoes--YUM!! You can find them next to french fries in frozen foods.  Element--it's rice cakes dipped in chocolate(2 are also dairy free).  Curate-combination of fruits, nuts and quinoa.  I tried a bar this morning and it filled me up quick and it was tasty.  Biena-chikpea snacks come in 6 flavors.  My favorite was rockin' ranch.  Sweet note bagels were served uncooked and they were soft like regular bagels and they tasted great.  Zing is vegan chocolate.  The dark chocolate mint was wonderful.  BFree bread products made me forget we were at a GF expo.  Their breads are going to be in stop&shop by Sept.  I bought their wraps at the expo.  Ronzoni and RP's pasta were like eating gluten.  There was a booth that had Spiked Seltzer.  I tried the 4 flavors---lol--and I would have them again.  Check your local liquor store or Whole foods.  There are so many more that I haven't tried so I won't comment about them.  Once I try them and they are good I will let you know!!!   

What to bring to a party?

When you are invited to a party, bring something you can eat....it might be the only thing there gluten free.  I brought this taco salad and everyone loved it. 

1lb hamburger
1 pkg GF taco seasoning( I used McCormick)**
8 oz shredded cheese( I used mexican 4 cheese)
1/2 bag tortilla chips(GF), smashed up
1 big bag salad(chopped)
1 can sliced olives
3/4 bottle catalina dressing(GF)
optional-1 tomato, 1 onion-chopped

Mix everything except hamburger.  Cook hamburger, add GF taco seasoning, wait for all the water to cook out and add to the salad.  Mix everything together.  Try it out and let me know what you think.  Bon appetit!
Someone submitted a form on your site Gluten free-not by choice
Name:
Suzanne
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Message:
We all loved the taco salad recipe!! Not 1person knew it was GF...something totally yummy in a sea of restricted food!! Thank you!!!!

Alcohol

A lot of alcohols have gluten in them.  I personally like wine, which is naturally GF.  There is a also a vodka made by Tito's that is gluten free-it because it was distilled 6 times.  So combining the two and you get a tasty Sangria.

1 Bottle wine(I use any white wine)
1 lemon cut into wedges
1 lime cut into wedges
1 orange cut into wedges
2 tbsp sugar
splash of orange juice or lemonade
2 shots of Tito's vodka
1 C raspberries, strawberries or blueberries
1 small can diced pineapples
4 C ginger ale or sprite

Pour wine into a large pitcher and squeeze the juice wedges from the lemon, lime and orange into the wine.  Add pineapple, sugar, orange juice, berries, ginger ale and vodka.  If you want to chill overnight, don't add berries nor ginger ale till next day.  Enjoy your weekend.  Bon appetit!

Grocery shopping


When I first found out about my food allergies and knew I had to go to the grocery store to find food I could eat, I was overwhelmed!  I had no idea what I could eat.  I started reading every label looking for wheat because that is all I thought gluten was.  Grocery shopping took forever!!  I eventually found out that I should avoid malt, which then made the shopping process longer.  I was thankful my children were not small anymore because i was on a mission, I had to focus and be diligent.  I eventually found the  Shopwell App.  The App is free and it made a big difference in my shopping experience.  When you go in the App, you fill out what foods you are trying to avoid and for what reason-like food allergies or losing weight.  Once you establish what you are trying to avoid this App scans the product bar code and it alerts you to anything you requested to avoid.  Years later and I still use this on new items.  It's quick and easy and I haven't seen a discrepency.  Grocery shopping is necessary, but it shouldn't have to be filled with anxiety.  Good luck on your next adventure! Let me know if this was helpful.

Items with ** can be found on the "grocery list" page 

 Summer salad

With the weather being hot, who wants to cook and warm up the house?  I added a corn salad that can be eaten as a meal or as a side.  Get the grill out and cook chicken or salmon and your meal is complete and house is not hot!  As for what to put on chicken or salmon that is GF?  I use lemon pepper or lemon rosemary.  If you have time and like a marinade, get GF italian dressing and let it sit for 1 hour.  Enjoy! Bon appetit! 

1 can of corn, water drained
1 can black beans, drained
1 onion chopped (any kind)
1 big tomato or 20 cherry tomatoes cut
chopped parsely (can use cilantro instead)
salt and pepper to taste
1 tsp minced garlic
1/2 tsp sugar
squeeze 1-2 limes (to taste)



            Strike 3

Sometimes, trying to eat GF is not as easy as it sounds.  A lifetime of GF is a really long time!  After seeing the nutritionist(s) I thought I ate 100% gluten free for a few years but my stomach was still bothering me.  I went to see a GI Dr.  She sent me for 3 tests.  The problem is, once you don't eat gluten free, they cannot do blood work to see if you have celiacs because you need the gluten in your system.  Eating gluten was not an option for me, the pain was unbearable.  My Dr sent me do a genetic test, which came back as there was a high propensity of me having Celiacs.  Another test came back as having SIBO(small intestinal bacterial overgrowth).  I had been taking omeprazole for heartburn and when you are on that for a long period of time(6yrs), this can cause SIBO which has the same symptoms as Celiacs.  Medication fixed the problem.  The last test was for lactose.  The thing is, when someone says no more gluten for you, you shift to a different food group.  I love dairy and I ate it happily.  Unfortunately, I bet you know what I am going to say, that's right--3 strikes!  LACTOSE INTOLERANCE!  The first thing out of my mouth was, what is left for me to eat?!  I wasn't joking.  I couldn't grasp what I was going to eat anymore.  And then the research started up again.  I am telling you all this because I have been able to tell people with symptoms all of this and they go to their Dr. and have the test done and they are all better now.  I was really lucky my GI Dr. knew to test me for all of these things and to help me get a much better quality of living.

Meals

​ 7/18/16
When you start eating gluten free it pretty much means the people around you are going to eat gluten free.  Even when you bring food to a party or get together you want to bring something you can eat.  Noone thinks about gluten more than us.  People just don't understand how much "regular" food we can not eat.  I will share recipes for meals, desserts and appetizers that I have made and my family eat.  Just so you know I am the only one in this family with gluten issues.  My husband and four kids are fine.  So when I cook, I try to make it so they don't realize they are missing anything(gluten). Don't know what to make for supper and dessert?  Here are a few recipes my family eats and loves.  You will enjoy your new gluten free life eating. Let me know what you think.  Bon appetit!

    Chili

Peanut butter cookies

1c sugar
1c peanut butter
1tsp baking soda
1 egg

cream all together.  Roll into balls, put on cookie sheet.  Press down with fork, sprinkle with sugar.

bake at350 for 8-10 min, move to cooling rack
1lb lean ground beef, 16oz canned kidney beans, 28oz crushed tomatoes, 1c chopped onion, 1c chopped celery, 1 tsp salt & pepper, 4tsp chili powder, 1/2tsp garlic powder

brown the meat in a large pot.  Stir in all ingredients.  Bring to a boil, lower heat, cover.  Cook for 20 minutes stirring occasionally.  Let sit for 5 minutes cover off.  Can eat with shredded cheese and gf corn tortilla chips
from Facebook:

{cke_protected}{C}%3C!%2D%2D%20react-text%3A%20369%20%2D%2D%3EPattie Thanks for sharing Lucie... Love the chili recipe!!!
{cke_protected}{C}%3C!%2D%2D%20react-text%3A%20566%20%2D%2D%3ELucie You tried it?
{cke_protected}{C}%3C!%2D%2D%20react-text%3A%20605%20%2D%2D%3EPattie {cke_protected}{C}%3C!%2D%2D%20%2Freact-text%20%2D%2D%3EYes... It was a big hit!!!
{cke_protected}{C}%3C!%2D%2D%20react-text%3A%20644%20%2D%2D%3ELucie Ty for letting me know!