Author Archive

1 in 133 – It’s a Big GLUTEN FREE Deal!

May 4th, 2011 at 9:53 am by Lisa - Gluten Free Foodie
Updates - May 5, 2011
Gluten Free Protests Delayed Gluten Free Label Standard - ABC NEWS

Make sure that you sign the petition and send a letter to the FDA.




More updates to follow soon ...

Today is the Day in Washington D.C. 1in133.org - Support Gluten-Free Food Labeling
Day's Events:

11:00 a.m - 4:30 - Cake Building (all are welcome)
We are developing opportunities to brief staffers on Capitol Hill and meet with individual Congressional Representatives - watch for details.
5 p.m. - 8:30 - VIP Reception (donors & invited guests)

With distinguished speakers, including Dr. Alessio Fasano

Finger Foods by chef extraordinaire Aaron Flores and local restaurants serving gluten-free menu items

(Everyone is welcome, donations kindly requested. Please RSVP to Info@1in133.org First 300 attendees receive a "swag bag" full of gluten-free magazines and goodies provided by our sponsors)

All Day - Individuals are encouraged to make appointments with their Representative and Senators to discuss the need for gluten-free labeling standards. Not sure how to do this? See "Coming to the Summit".

Go to - 1in133 for more info and to see updated photos throughout the day.

Lisa
glutenfreefoodie@gmail.com
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Zocalo Gourmet – Kaniwa Grain From Peru – sofi Award Finalist

May 3rd, 2011 at 8:41 pm by Lisa - Gluten Free Foodie
Congratulations to one of my favorite companies - Culinary Collective - three of their heritage food products have been nominated as Silver Finalist in the sofi Silver Awards 2011 - Specialty Outstanding Food Innovation.  


Kaniwa Grain from Zocalo Gourmet Peru
Outstanding Pasta, Rice or Grain.
Gluten Free

Puremiel Organic Honey - Lavender from Spain,
Outstanding Jam, Preserve, Honey or Nut Butter.

Castillo de Canena Family Reserve

Arbequina Extra Virgin Olive Oil from Spain for Outstanding Oil.


The sofi Awards are the highest honor in the specialty food industry.  NASFT - National Association for Specialty Food Trade had a record 1657 entries across 31 categories. Gold Winners for each award category will be determined in a special judging at the Summer Fancy Food Show in Washington, D.C. on Sunday, July 10 and Monday, July 11. Gold winners will be announced July 11 at a red carpet ceremony hosted by noted chef Cat Cora.
Good Luck to Culinary Collective!

 I'm a big fan of Kaniwa Grain from Peru! Mark my words - It is the hottest Gluten Free Grain for 2011!
Check out my recipe for Smoked Kaniwa Salad .
You can find Kaniwa Grain at the Spanish Table in Seattle



Fingers crossed for a triple win in July!
Lisa
glutenfreefoodie@gmail.com
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Gluten Free Tapas and Wine Social Club at Paella Bar Tonight!

May 2nd, 2011 at 11:52 am by Lisa - Gluten Free Foodie
Looking for something fun and Gluten Free to do tonight in Poulsbo,Wa?
The Wine Social Club at the Paella Bar meets tonight Monday, May 2nd, 5:00 - 7:30!
I called and spoke to the owner to make sure that there would be Gluten Free tapas available for the event.  Kim assured me there would be Gluten Free tapas for registered Gluten Free Foodies. Make your reservations by calling 360 930 8446 today, there is still space available.


If you can't make it tonight mark your calendar -
The first Monday of every month is WINE SOCIAL CLUB from 5:00 - 7:30 P.M. at Paella Bar. Wine and Appetizers for $25.00 per person. You'll receive your own etched glass the first time - bring your glass with you on the first Monday each month afterward for 10% discount on your tab.

Make your reservations by calling 360 930 8446 and let them know you are Gluten Free so that you will get some awesome Gluten Free tapas!
Located at 19006 Front Street in downtown Poulsbo next to their other restaurant - Burrata Bistro!

Enjoy!
Lisa
glutenfreefoodie@gmail.com
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Focus On Gluten Free Food At The Food Banks and Celiac Awareness

May 1st, 2011 at 11:43 pm by Lisa - Gluten Free Foodie
My how times have changed since I figured out I have Celiac Disease, 7 years ago! I am amazed as to how many new great tasting Gluten Free products are available today in the grocery stores and restaurants.  It seems like every time I turn around I learn about something new.  I think the best part is hearing the story behind the products and why a company is making something Gluten Free. The majority of the products are made because someone has Celiac Disease, a family member or friend.

Yet, there is one thing that continues to gnaw at me, the more product that is available the more I continue to wonder how Celiac Disease is affecting people all over the world.  I continue to worry about the people at our food banks having to make decisions about their food because they can not afford to shop at a grocery store. The high cost of Gluten Free food makes it hard for all of us.  I also think about the fact that there may not be Gluten Free food at the Food Bank for them to eat.

The other day I went to an event for the Seattle area Food Banks' directors.  It was a nutrition fair that provided presentations for more detailed information on Diabetes, Lactose Intolerance, Halal and Gluten Free.  I was asked to speak to the group and represent the Gluten Free portion of the event.
This nutrition fair was sponsored by the Seattle Food Committee, a coalition of 27 food banks and emergency food providers in Seattle. The directors put together a list of topics about which they wanted to learn.  The fair also had tables set up to provide information on various diets including - Vegan and Vegetarian, Aging and Senior Nutrition, Asian and East African Cultural preferences, Infant and Child Nutrition and Chronic Illness and Food Safety.
I really enjoyed listening to the other presenters and talking to everyone. Great questions! I spoke about my experience with Celiac Disease and why I started my blog.  I also talked to the group about my support for the Kitsap Food Bank Coalition and the Gluten Free Food Drive that I started last year.  I made some suggestions as to keeping the specialty foods in a designated area so that only the people that have the medical condition could have access to the Gluten Free foods.

While I was writing this posting today, I received an email from the Bremerton Food Line to pass on some information about "Help Stamp Out Hunger"  - the postal workers will be collecting food on May 14th for area food banks.  Please mark your calendar and please put some food in a bag to be picked up. 
I am asking you to put Gluten Free Food in a Bag marked Gluten Free for donation.  Any food is appreciated but Gluten Free is definitely needed. Suggested Gluten Free donations - brown rice, baking mixes, cereals, shelf stable non-dairy beverages such as almond, rice, coconut, hemp milk.

Thank you!
Lisa

P.S. May is Celiac Awareness Month - Please pass this posting along to your friends and family to learn more about Celiac Disease.
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A Gluten Free Royal Wedding Party Menu

April 27th, 2011 at 1:27 pm by Lisa - Gluten Free Foodie
It's time to pop open the bubbly
and celebrate a  
Royal Wedding!

Gluten Free Style ...

I remember watching Princess Diana and Prince Charles' Wedding ... am I really that old?!?!
I was living in Texas at the time. 
We were at a friend's house -
The Schultz's - Melinda, Louis and Sherry, in San Antonio. 
All I know is that our eyes were barely open, all in our pj's ...
sitting around the TV ...
waiting ...
and waiting ...
 for the glimpses of Lady Di in her dress.
The other thing I know for sure is that we ate a ton of donuts that day! 
 This was many years prior to Gluten Free days.
Ahh ... memories ....

I actually remember the annoncement that Prince William had been born ...
I can't believe he is a grown man now, my how time flies ...
 Now it is time to stay up all night and celebrate his wedding to 
Miss Catherine "Kate" Middleton
The only difference is that now I will be making
Gluten Free Nibbles and Quenchers
for friends and family to share.
I am still friends with Sherry after all these years and will be watching it with her via
Skype, texting and Facebook!

Dress up the tables with fresh flowers ...


Gluten Free Nibbles and Quenchers
Scones
Blueberry and Chocolate Chip

Homemade Meyer Lemon Curd
(picture to be added soon ...)


Toad in a Hole 
Poached Egg with Gluten Free Toast

Yorkshire Pudding
or a sweet similar version
 Cinnamon Popovers
King Arthur's recipe on the box is amazing!
Lots of Tea, Coffee ... to stay awake during the wee hours of the all nighter festivities!
That is 1 AM at my home on the West Coast
Yikes!

Pimms Cup - Meyer Lemon, Club Soda, Cucumber, Mint, Orange

Kir Royale - Cassis and Champagne
(I like Cava because it is easier on the budget and tastes great!)

Fresh Squeezed Orange Juice

Additionally you could serve -

Gluten Free Shortbread
Bob's Red Mill Mix is fast, easy and really great!
Pamela's Products has some already made too!

Mock Bangers and Mash
Bangers are traditionally not GF so please
make sure to use Gluten Free Sausage like Uli's Rosemary Chicken Sausage,
 Aidelles Chicken Apple Sausage
and Yukon Gold Mashed Potatoes
Cucumber and Cream Cheese Finger Sandwiches
Gluten Free bread with the crust cut off and cut into small squares

Ambrosia Creamy Rice Pudding
Rice Pudding

Fish and Chips
Waterfront Bistro Gluten Free Breaded Cod from Safeway
or make your own using potato flakes
serve with homemade fries or make it really easy
OreIda are GF too!
(I won't tell anyone.)


Don't forget the wedding cake or cupcakes!
Simple and elegant works for me ...
did I mention it starts at 1 AM ...


Coconut Orange Cake

I would love to hear from you to see what you will be doing for the wedding ... live tv or not. Please send me an email or catch me online on Facebook.

Cheers!
Lisa
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Eggs-traordinary Easter Eggs!

April 21st, 2011 at 3:13 pm by Lisa - Gluten Free Foodie
The winner so far ...

Local farm fresh chicken eggs ... poached!
Such a beautiful little pillow! 

This is how I make poached eggs
You will need ... patience and ..
deep pot
medium to large slotted spoon
fresh filtered water
2 Tbs white vinegar
farm fresh eggs - chicken or duck

Fill the deep pot just above half way.
Bring the pot of water to a boil, reduce heat to a simmer.
Add the vinegar and carefully
break an egg into a bowl, this way if you break the yolk it won't mess up the water in the pot,
then add the egg, to the hot water.
Let the egg drop to the bottom and as it slowly starts to form the white edges
use a slotted spoon to wrap the whites around the yolk.
The egg should rise as it cooks.  The egg is ready, approximately 1-2 minutes,
when the egg is floating and the whites are not translucent.

You can add an additional egg to the one in the pot
but I would wait until the white starts to form on the first one so they don't stick together.
I don't like to poach more than 2 eggs at a time.

You can put them in cold, iced water in a bowl if you are trying to make a bunch for a family brunch.  If you do this you will just need to warm them in the hot water.
Take the slotted spoon, carefully scoop the egg out of the iced water and gently put into the hot water for 1-2 seconds. Take them out with the slotted spoon and serve!


Toast some of your favorite Gluten Free bread, and butter or non-dairy butter and place the egg on top!
I sprinkle Matiz Smoked Sea Salt on top and some fresh ground black pepper.

Then I pierce the top to make sure that the  ...
egg-splosive gooey mess ...
egg-sactly goes all over every bite ...
eggs-traordinary!

That's all ... yolks!
Hoppy Easter!

Lisa
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Eggsperiment – Goose Eggs vs Chicken Eggs

April 18th, 2011 at 8:37 pm by Lisa - Gluten Free Foodie
Last week I talked about how fun it was to meet Patti Dusbabek at the Bainbridge Island Farmers' Market.  Well, I went back over the weekend to pick up my duck eggs and to my surprise Patti was sold out even before the market opened.  It seems that duck eggs are all the rage right now!
Who knew?
I thought I would be brave and go for the big ones this week ...
Goose Eggs!


This line up of eggs ... Goose Eggs
Fun to see the various sizes and weights.  The largest weighing in at ....


Goose vs Chicken

The obvious visual comparisons are color and texture of the shell.  The yolk of the Goose Egg was a bright golden yellow.  The weight is unbelievable when you put them in your hands.  There is a noticeable almost shocking difference, I am almost afraid to see what it is like to crack it open ...



It took quite a whack to crack that shell open.  Suddenly this bright yellow yolk rolled out of the shell, I couldn't believe my eyes.  It was enormous! The eggs reminded me of a field trip, in grade school that we took to see the dinosaur exhibit.  I have to say I feel like an egghead saying this but I was a little concerned that a baby dinosaur was in there and glad that was not the case ...

Let's just say I had to use quite a bit of energy to whip this Goose Egg up with a whisk! It was thick like molasses to get it to incorporate with the whites. Just as I would let it sit for a minute it would separate so be prepared to get a workout. 
 To give you some perspective I decided to measure the amount of the egg ... yolk and all!
Wow!
Just over 2/3 cup!  
In comparison that is equivalent to approximately 3 grade A large chicken eggs sold at the grocery store.

Goose Egg Frittata
No frills, just a dash of fleur de sel just - wanted to see what the fluff would be like.
When I served it I added, thyme, tarragon and fresh ground black pepper.  I wanted to see what the flavor of the egg was like without adding too many other ingredients.
The Goose Egg ... flavorful yet not as light as a chicken egg. They are a richer egg.  Not sure that I could eat them all the time or a large portion. The aroma as I was cooking it was strong.  I am going to try to cook the Goose Egg in a few other ways but can't imagine what a hard boiled would be like! Easter is around the corner ... might be kinda cool ...

So let's get to the yolk of the comparison ...

Goose Eggs
calories 266
protein 19.97
fat 19.11
calcium 86 mg
iron 5.24 mg
cholesterol  1227
lutein 636 mcg

Chicken Egg - extra large size
calories 80
protein 7.04
fat 5.57
calcium 30 mg
iron 1.02 mg
cholesterol 237
lutein 185 mcg

So the Goose Egg and Chicken Egg are somewhat comparable in nutrition.  Obviously the Goose Egg is three times as much and sometimes more in protein, calcium and cholesterol.

This is a good option for some people that have egg allergies or who may need more protein in their diets.  Please consult your doctor to see if this may be a good eggsperiment for you!

From one good egg to another ...
break out of your egg routine and try something a little ... quacky ... or just local!

More Eggsperiments to follow soon!


Lisa
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Gluten Free Macaroons – "Dawg On" Cute!

April 14th, 2011 at 12:38 pm by Lisa - Gluten Free Foodie

If you love cookies and love dogs then this is the perfect treat -
 human treat
 that is ...
for you, your friends and family!
 YES
these cute little treats are
made by

The cookies are called Zelda Cookies because the pictures are of Zelda, an English Bulldog.
Zelda and her owner, Carol Gardner started their life together after Carol's divorce.
Zelda started her modeling career after her mother dressed her up, snapped some pics and entered them into a Christmas card contest at a local pet store. 
Well the rest is "dawg on" history ...
Zelda won 40 lbs of dog food!
Carol sent the winning Christmas cards out to friends, family and they were a big hit!

Since then her mother and personal photographer have made a career of Zelda wisdom by adding some great barks and her famous photos to cards and other gifts. 
Some of the famous barks from Zelda ...
"Life is tough ... wear a helmet"
"Enjoy life ... this is not a rehearsal"
and my absolute favorite ...
"Go Bra-less it pulls the wrinkles down"
Needless to say, Zelda has a great following as "Spokes Dog" for the Delta Society Pet Partners dedicated to raising human-animal healing bond.  When Zelda isn't at a photo shoot she is a therapy dog helping children with learning disabilities.


When I asked Nicole about the idea of the picture of the bulldog on the Macaroons, she said,
"I met Zelda and her owner, Carol Gardner three years ago on the Martha Stewart Show.
They came walking out on stage with Zelda (the bulldog) wearing a pink tu-tu, and a tiara.  OMG - I thought immediately, I have to do something special with them, since my business is basically Whimsical Specialty Products. 
 Zelda fit the bill perfectly!"

Nicole also noted that she also learned that Carol has Celiac Disease,
and this is what inspired me to create an absolutely delicious
GLUTEN FREE COOKIE,
as well as placing Zelda's famous edible images on each cookie. 
The cookies are made by hand with eggs and almond flour. For more info about ingredients, price and any questions please contact Nicole Cartier.

You can order CUSTOM ZELDA GLUTEN FREE COOKIES with special messages or sayings. 
You can also special order SUGAR FREE COOKIES.
 Please call or contact  Nicole Cartier (email link) or via phone 888 859 0052.


I was so delighted when I received my beautiful package of Zelda Gluten Free Macaroons.
Enjoy these tasty little treats!
You will beg for more ...
Lisa
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Farmers’ Market Season

April 10th, 2011 at 5:56 pm by Lisa - Gluten Free Foodie
I think this is one of my favorite seasons, you know when the trees are sort of blooming, a bit of fresh green here and there and the calendar says it is Spring.  In my community when the Farmers' Markets come back out of hiding from a long winter's sleep it is a grand event.  It is the perfect place to find  Natural Organic Gluten Free treats too!

Well, yesterday I met some of the sweetest people at the Bainbridge Island Farmers' Market, held in Winslow at Town Square in City Hall Park from 9AM - 1PM every Saturday from April 9, 2011 thru October 29, 2011.
I woke up early yesterday morning, looked outside and checked the temperature to decide the appropriate amount of layers for the day.  I chose one layer and a down coat, scarf (it was cold) and tennis shoes. As soon as I got dressed and grabbed my favorite basket with strong leather handles I was off to find some organic treats and hopefully a good parking spot!  My timing was perfect, nice and early really is the way to go.  I love watch the final touches as each farmer or crafts person sets up and  readies themselves for the flow of islanders and visitors for the mornings festivities.  I scoped out the vendors in the area a few times to find something that would send me off in a new direction in my kitchen once I got the treasure home.  It turned out to be fresh organic brown chicken eggs! They were so beautiful I just had to take them home.
 I also discovered the sweetest lady, who sold me the eggs, by the name of Patti Dusbabek.  She told me that she owned Holly Lane Gardens - a Farm, Bed and Breakfast, Event Facility sitting on nine acres on the island. I stopped to talk to her because she had the most beautiful eggs in every color and size - chicken, duck and goose! The big talk yesterday was about the goose eggs! The chicken $5 for a dozen, duck $6 dozen and goose $5 for six.  Patti told me that they all taste about the same.  All fresh and full of good protein.  She also told me that most people with egg allergies can eat duck and/or goose eggs with no reactions.  I told her that I was going to buy her eggs for the next few weeks and use them in my recipes to see if I notice anything different.  Stay tuned for the full egg report ... it sure to be more than cracked up, scrambled and a bit poached in the coming weeks.

It was so fun walking about chatting with new and old friends.  The music was playing from some local musicians.  It was so festive and fun to know that everyone made the effort to come out and support the island's market in spite of the construction.


Just off to the side from the main market is the Youth Market.  I was so impressed with the artistic talents within my community.  I spoke to all of the artist and learned that their market is in high demand and thus the need for a separate space from the main market as to not distract from the adults ... eh um! Their work is that good! I spoke to June, 12 years old who told me she has been selling her jewelry for 3 years. She decided to make jewelry after taking a class. Her parents help her get supplies but otherwise this young entrepreneur is multitasking and not sitting still or idle by any means.  June continued to make the jewelry as I talked to her about her passion for jewelry making.  You can also find some absolutely gorgeous wood carvings and more crafts as the season gets into full swing in the coming weeks.  The Youth Market has student musicians scheduled throughout the season as well. 
Please be sure to shop at the Youth Market and select some treasures and gifts for your family and friends.



Please be aware that there is major construction going on during this time on the main street, Winslow Way. Please be prepared to need a little more time to find parking, within walking distance of the market. Don't let it deter you just please be patient during the revitalization of the town.

 Thank you for supporting your local Farmers' Markets, in all weather -
rain, sunshine, cold and construction!
I look forward to seeing you at the Farmers' Markets this season!


Enjoy!
Lisa
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Let the #Foodcaching Game Begin!

April 9th, 2011 at 12:54 pm by Lisa - Gluten Free Foodie
Just in case you are needing the details check out this page on how to get points for the launch today of @Foodcaching


GO FIND THE DEALS AT FOODCACHING.COM
GOOD LUCK AND HAVE FUN TODAY!

Gluten Free Menu at @OsteriaLaSpiga
Capitol Hill neighborhood

Enjoy!
Lisa
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About Lisa - Gluten Free Foodie

Learning to live Gluten Free is a challenge. Gathering with like minded people while exchanging ideas, life experiences and gluten free food is more interesting! So I created, Gluten Free Foodies, to support people with Celiac Disease, Gluten Intolerant and other Food Sensitive people by gathering at events and celebrating the foods that we can eat! Do you have a Gluten Free question you want the answer to? Feel free to send me an email at glutenfreefoodies@gmail.com Original blog - GlutenFreeFoodies.co After all, didn't Erma Bombeck once say ... "I am not a glutton, I am an explorer of food."

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