Friday, May 27, 2011

Friendly skies

On a recent flight to a dear friend's wedding, I was delighted to discover that Alaska Airlines now has a gluten-free menu option! Below is a picture of the chips, olives, almonds, hummus, fruit snack, and espresso flavored chocolate square that comes in a prepackaged meal. Only $6, vegan too, and very delicious! Not bad when you are starving on a 5 hour flight. My husband discovered my espresso chocolate the other night when I brought it home and he loved it too! Thank you so much Alaska Airlines for making the long flights better on those of us with diet restrictions!

Saturday, May 21, 2011

Help me create a world with MORE birthdays!

It is my honor to participate in this year's Relay for Life here in Anchorage. Please visit the link below to view my personal page. I am participating in memory of a former patient of mine who is no longer able to celebrate more birthdays.

Brandy Wendler's Relay Page!

Wednesday, May 18, 2011

CDF Anchorage Gluten-free Support Group Meeting

The Anchorage Gluten-free Support group meets tomorrow night 5/19! 
Please join us from 6-8pm at Natural Pantry!

Monday, May 9, 2011

May Recipe of the Month

Quinoa is my new obsession. Its a grain that is actually a seed but it is gluten-free and high in protein and fiber. Although not a common item in most kitchens today, quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient “grain” once considered “the gold of the Incas.” It makes an awesome gluten-free pasta too!

Avocado Pesto Quinoa Pasta Recipe
8 ounces quinoa pasta
2 T fresh basil, chopped
¼ cup pine nuts
1 avocado, pitted and peeled
1 T lemon juice
4 cloves garlic, minced
¼ cup olive oil
½ tsp salt
¼ tsp ground pepper
¼ tsp crushed red pepper
8 sun dried tomatoes, chopped
¼ cup Parmesan (optional)
  1. Cook pasta according to package instructions. Make sure you don’t undercook!
  2. While pasta is cooking, combine basil, pine nuts, avocado, lemon juice, garlic, olive oil, crushed red pepper, salt and pepper in your blender. Process until smooth. (If desired, add in half of parmesan, save other half for topping)
  3. Toss pasta with sauce and top with sun dried tomatoes and Parmesan if desired.
Preparation time: 10 minute(s)
Cooking time: 8 minute(s)

Saturday, May 7, 2011

Moose's tooth helps with Celiac Disease Awareness

Moose's tooth, a famous Alaskan landmark, now has a gluten-free menu! I was privileged to work closely with the kitchen manager, J.D., to help design a menu for people with gluten intolerance. While the restaurant cannot guarantee that the items are 100% gluten-free, they have taken some great steps to ensure that cross-contamination does not occur. I was invited to sample their gluten-free pizza crust and it was so delicious! Please, show your support for this new venture by visiting the restaurant and about their new menu!

Thursday, May 5, 2011

May product of the month

Having been diagnosed with Celiac disease at a later age, there are many things that my taste buds still remember but I know will make me sick. I met my best friend, Nicole, 15 years ago and one of our rituals when we have our annual girls trip is too eat Oreos by the pack. Since that is no longer an option for me I was desperate to find a replacement for the Oreos the last time we got together. What I found was Kinnickinick’s K-toos. They look similar to Oreos and have a wonderful taste! I was so excited when I found them I purchased several packs (and yes, we consumed them all). I no longer crave Oreos but when I am in the mood for chocolate wafers with vanilla, Kinnitoos hits the spot! Another great thing about them? They come in vanilla wafers too!