August Recipe of the Month

Every now and then, you have a craving for something different. I had been craving Thai food lately and since my husband refuses to let me order from my local Thai place every night (something about costing too much money), I decided that maybe I should branch out and create a interesting cultural Thai dish in my own home. Except, I am a bit of a wuss, so I went to my favorite recipe website, Simply Recipes, and looked up some of their recipes for inspiration (particularly this one). I figured if it turned out that I didn't like the taste than at least it was someone else's fault and not my own, right? Well, I ended up with a dish that packs a lot of flavor and fed my hubby and I for several nights. It fulfilled my cravings and I felt a little more accomplished in the cooking department. (mental pat on the back for sure)
A great little bonus with this dish is that it is packed with antioxidants from all the seasonings and spices. So eat up and enjoy!

Basil Chicken in a Coconut Curry Sauce

INGREDIENTS

• 1/2 teaspoon ground coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon turmeric

• 1 lb skinless, boneless chicken breasts

• 1 large red onion, chopped 
• 5 cloves garlic, minced
• 2 jalapeño peppers, seeded and minced
• 2 Tbsp olive oil or grapeseed oil (I used olive)
• 1 14-oz can coconut milk (canned is better than carton)
• 2 teaspoons cornstarch
• 1 teaspoon Worcestershire sauce
• 3 Tbsp fresh basil leaves, chopped (I used about 1 tablespoon of dried basil and it tasted fine to me)
• 1 Tbsp finely chopped fresh ginger (can be omitted - I have a love/hate relationship with ginger)

• Cooked brown rice (I'm really lazy and used the instant bags)

METHOD

1 In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, chili powder, and turmeric. Set aside.

2 Cut chicken into small (about 1-inch) pieces. Put into a bowl and sprinkle the spice mix over all the pieces. Coat well and let sit for 30 minutes at room temperature or in the refrigerator for 1 to 2 hours.

I placed the spices on the whole piece of chicken and cut it after because it was easier for me but you can do it either way

3 In a large skillet heat 1 Tbsp oil on medium high heat. Add the onions and jalapeños and cook for 3 minutes. Add the garlic and cook for 1 minute more. Remove the onions, peppers and garlic from the pan and put into a medium sized bowl. Set aside. Use the same pan for the next step.

4 Add 1 Tbsp oil to the skillet and heat on medium high heat. Add one half of the chicken pieces, spreading them out on the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked through, and no pink remains, remove from pan, add to the bowl with the onions. Cook the second batch of chicken pieces the same way. Remove from pan, add to bowl with onions.

5 Add the coconut milk, minus a couple tablespoons, to the skillet. In a small bowl, mix the remaining coconut with the corn starch to dissolve the corn starch. Add the corn starch mixture back to the skillet with the coconut milk. Cook on medium heat and stir till thick and bubbly. Mix in the Worcestershire sauce. 

6 Add chicken mixture, basil, and ginger. Cook 2 minutes more to cook through.

Serve over rice.

ENJOY!

Yield: Serves 4

Raleigh Gluten and Allergen Free Wellness Expo

I'll be attending and speaking here and I am so excited! Click here for more details. 

Mark your calendars!

August 17, 2013

10 AM - 4 PM

Durham Convention Center

at Marriott Center City

301 West Morgan Street 

Durham, NC 27701

ADMISSION

$10 per adult

Children under 13 are FREE to enter

College Students get $3 off admission at the door only w/ Student ID

Parking FREE on streets of Durham during weekends

REGISTRATION IS AVAILABLE 
AT THE DOOR

Admission includes FREE LIVE music by 

Kelly Bourgeois & The Mosquito Legs 

at 3 pm Presentation Stage 1

Kelly Bourgeois has a severe wheat allergy and is an inspiration to

Gluten free kids everywhere!

July recipe of the month

Having been eating really clean and super healthy for over 4 months now, I needed a little splurge after my week at my national pageant. However, my stomach has been really sensitive to a lot of things lately and I recently went through an episode of Eosinophilic Esophagitis. I think it was triggered by eating refined sugar after weeks of not having any but that is still just speculation. So, I wanted a treat but I looked for a recipe that had the fewest ingredients possible and would still be tasty and sweet!

I have been a fan of Elana Amsterdam and her recipes since I was first diagnosed. Since I started following her, she has published two recipe books that are fantastic! She has always loved to cook but when she was diagnosed with Celiac Disease she wanted to find a way to make tasty meals for her family that they all could enjoy instead of having to cook two different meals. If you don't follow her blog, you really should consider it. She is an inspiration and while I have never met her in person, I am told she is just as beautiful on the inside as she is on the outside. I picked up her first book, The Gluten-Free Almond Flour cookbook, and flipped through the pages to find a simple recipe that I could enjoy and my tummy wouldn't reject. I stumbled upon a cookie recipe and was delighted with its simplicity! To my husband's delight - there was an icing recipe that was just a simple so I decided to make some cookies for myself and sweet southern whoopie pies for him!

CHEWY CHOCOLATE COOKIES

Ingredients:

• 3 cups blanched almond flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 cup arrowroot powder
• 1/4 cup unsweetened cocoa powder
• 1/2 cup grapeseed oil
• 3/4 cup agave nectar
• 1 tablespoon vanilla extract

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper. In a medium size bowl, combine the dry ingredients (almond flour, salt, baking soda, arrowroot powder, and cocoa powder. In a small bowl, whisk together the wet ingredients (grapeseed oil, agave nectar, and vanilla extract). Stir the wet ingredients into the almond flour mixture until thoroughly combined.

Now, the recipe calls for 1/4 cup scoops of dough onto the baking sheet. However, they come out way too big so I would recommend using a 1 tablespoon scoop instead and place them 2 inches apart from one another. Bake for 10 to 15 minutes until the tops of the cookies look dry and start to crack. Be very careful not to overcook them. Let the cookies cool on the baking sheet for 30 minutes and spread with frosting just before serving. If the frosting stays on too long it may make the cookies soggy.

MARSHMALLOW ICING
*Note: this icing recipe is not identical to Elana's but very similar

Ingredients:

• 1/2 cup agave nectar
• 2 egg whites
• 1/4 tsp cream of tartar
• pinch of salt

In a small saucepan over medium heat, bring the agave nectar to a boil, stirring frequently. Decrease the heat to low and simmer for 4-8 minutes, watching constantly and stirring occasionally, until the agave nectar darkens slightly from its original amber color.
In a medium bowl, add the two egg whites and the pinch of salt. Using a handheld mixer, whip the egg whites until they are no longer clear (about halfway through mixing) and add the cream of tartar. This helps to stabilize the mixture so it doesn't liquefy again. Beat the egg white into stiff peaks. This means, when you remove the beaters, peaks form and do not fall back over into the mixture. Be careful not to over beat the eggs or you could destabilize them. I had to make this recipe twice to get it right so, don't worry if it doesn't work out the first time. :)

Drizzle the agave nectar slowly into the egg whites, whisking continuously at a low speed until blended. Use to frost cookies. I put the bowl of icing in the fridge for about 30 minutes while the cookies were cooling to help it set and it spread a lot easier. The icing can be stored in a mason jar in the refrigerator for up to 24 hours.

Best part? My taste buds and tummy agreed on this recipe! ;)

June recipe of the month

Did I ever tell you that it wasn't until I was almost 20 that I had my first salad? Easing into to eating them was the key, I suppose, and by easing into eating them I mean making sure they had enough dressing on them. Besides Italian dressing, Caesar dressing was my favorite. It has taken me multiple attempts but, I finally perfected my Caesar dressing. I feel it has the right amount of tang yet enough creaminess to make it smooth and satisfying. The key is making sure you have a high quality olive oil. A cheap one will ruin it so look for a brand in a dark green glass bottle.

Ingredients:

• 1/2 cup olive oil
• 4 cloves of fresh garlic, minced
• 1/4 cup lemon juice
• 2 ounces of Parmesan cheese (I use aged Manchego because I am allergic to dairy)
• 1 teaspoon of anchovy paste
• 2 eggs
• 1 tablespoon Dijon mustard
• 1 tablespoon mayo (Spectrum makes a good canola Mayo)
• ground black pepper (to taste)
• 1/2 teaspoon of salt (can be omitted for those with blood pressure issues)

In a food processor or blender, whisk the olive oil and garlic together. Let it sit for 30 minutes to an hour to let the garlic permeate the oil.
Add anchovies and eggs to the oil-garlic mixture and blend until creamy. Add the lemon juice and pepper (and salt if you chose) then blend and add cheese (Parmesan or Manchego, etc.). You may want to taste it to see how you like it so far. Then add the mayo and mustard and blend once more.
Spoon over romaine lettuce with croutons and chicken and top with more cheese if you choose!

Enjoy!

p.s.- want to know a fast way to make croutons? Toast gluten-free piece of toast and shred it into bite sized pieces!

G-Free Foodie Launches Box club!

PRESS RELEASE June 6, 2013 For Immediate Release Press Contact: KC Pomering phone: 559.217.6605 kc@gfreefoodie.com G-Free Foodie Box Club Launches for Gluten Free Consumers  Monthly Shipments Will Contain Artisan Food Products Safe For Those Living Gluten Free. Gluten Free +  Dairy Free Box Also Available  Madera, CA - 6/6/2013 - G-Free Foodie, an online resource for those living deliciously Gluten Free, has launched it's G-Free Foodie Box Club this week. Members will receive monthly shipments of artisan and gourmet food products that are entirely Gluten Free. The program also has an option for those on a Gluten and Dairy Free diet, with more options available soon. The G-Free Foodie Boxes will also contain recipes, serving suggestions and a gift. The cost for membership is $29 per month.   "We're Foodies first, and we happen to be Gluten Free," said KC Pomering, Founder of G-Free Foodie. "We choose products for our G-Free Foodie Box Club because we think they are remarkable, different, and delicious. This is a monthly treat for people who love great food, whether they are Gluten Free or not. The products we're shipping are incredibly tasty." Pomering said the first shipment will arrive at member's doors in Mid-July. Those who join the club in time to receive the first shipment will be considered Charter Members, and will receive a special gift from the G-Free Foodie crew. The last day to join as a Charter Member is July 5th. Products selected for the G-Free Foodie Box Club will come from small, artisan producers and national brands. "There will definitely be some Gluten Free pastas or mixes, but they'll be the best ones we've ever tried, and they'll be packed next to bacon jam, blended heirloom tomatoes or sea salt caramels," Pomering stated. "They only products going in our shipments will be ones we absolutely love," she continued. Each shipment is curated by the G-Free Foodie team, with input from some of the 20+ contributors that write for the G-Free Foodie website.  Future shipments may feature selections made by noteworthy Gluten Free chefs or foodies. For more Information or to Join the G-Free Foodie Box Club, visit www.gfreefoodie.com   ### The Founder of G-Free Foodie, KC Pomering, found herself at a turning point after being diagnosed with Celiac Disease.  A self-proclaimed "Foodie" from a Central California farming family, KC developed G-Free Foodie as a resource for flavorful Gluten Free living. The G-Free Foodie website (www.gfreefoodie.com) includes a national database of Gluten Free restaurants, plus recipes, blogs,  and reviews of Gluten Free foods by over 20 contributors. The site is home to G-Free Foodie Guides, with topics ranging from fast food and replacing eggs in recipes to making tax deductions for the Gluten Free diet. G-Free Foodie also provides free conversions of conventional recipes to Gluten Free, allowing G-Free Foodies to enjoy favorite meals or continue family traditions safely.

FREE NFCA Webinar- Celiac Disease: Immunology 101 and the Drug Development Process

Announcing NFCA's Webinar, "Celiac Disease: Immunology 101 and the Drug Development Process" on Tuesday, June 11 at 8:30 p.m. EDT/5:30
p.m. PDT.

Reserve your webinar seat at: http://bit.ly/19WxSA5

This webinar is free of charge and the only requirement is a working
Internet connection!

With their only treatment found in the grocery aisle and not behind
the pharmacist's counter, celiac disease patients have relied upon
delicious gluten-free recipes and cooking tips to navigate their
medically necessary diet. As research continues to prove the need for
a non-dietary therapy and scientists move closer to developing a
pharmaceutical treatment, it is important for patients to learn more
about the field of immunology, a critical piece to the celiac disease
puzzle but one that is often left out of the patient education, as
well as understand the basics about the drug development and approval
process.

Join NFCA as Francisco Leon, MD, PhD, Vice President of Immunology
Translational Medicine at Janssen Pharmaceutical Companies of Johnson
and Johnson; and Ken Kilgore, MS, PhD, Director of ImmunoPharmacology
in the Immunology Therapeutic Area at Janssen Pharmaceutical Companies
of Johnson and Johnson explain the basics of immunology and outline
the drug development and approval process.

RDs and DTRs who participate in this live 60-minute webinar will be
eligible to receive continuing education credit. See
www.celiaccentral.org/webinars/#CE for more details.

Can’t attend? A recording of each webinar will be posted along with
the webinar slides within 72 hours after the live event ends. Download
recorded webinars and slides at
www.celiaccentral.org/webinars/archive.

June Product of the Month

Summer is a time when things start to get hot and what better (and tastier way) way to cool down than ice cream? I've already told you about my favorite ice cream, So Delicious Almond Milk Vanilla, which is not only gluten-free but dairy and soy free as well. However, does anybody else miss having ice cream in an actual ice cream cone? Me too.
I recently discovered Goldbaum's Gluten-free Ice Cream Cones and I was elated. Goldbaum's is a company out of New York and you can find more info on them here.

The taste kind of reminds me of the cheapy cones you get at Jason's Deli or McDonald's but that makes me like them even more. It reminds me of my childhood. :) They melt in your mouth and are crunchy with a good amount of air fluff like an ice cream cone should. If you get a chance to try them let me know your thoughts.