Gluten Free Pad Thai

I got this recipe from  The Clueless Vegetarian cookbook and then changed it up to suit my family! You will notice that with my changes, this recipe is no longer vegetarian, but delish none the less!!!

Ingredients:
1 package (500g) wide rice noodles (pad thai style)
6 Tbsp lime juice
4 Tbsp tamari (gluten free soy sauce)
4 Tbsp organic cane sugar (any granulated sugar will do!)
2 Tbsp ketchup
1 tsp crushed red pepper flakes (optional- only use it if you want it spicy!)
2 Tbsp vegetable oil (I like to use grape seed oil at high heat!)
20 shrimp, defrosted under cold running water, taken out of the shell and cut each shrimp in 1/2 or 1/3's depending on the size of the shrimp. (The Vegetarian Cookbook calls for a package of extra firm tofu cut in 1/2 inch cubes instead of shrimp!)
2-3 cloves of garlic, minced or chopped
3 eggs, beaten
1 bag of bean sprouts, (approximately 4 cups)
1 bunch of green onion, (approximately 5) sliced, white and green parts
1 cup of peanuts (omit peanuts if you want this recipe to be nut free!
1/4 cup cilantro, chopped (optional)

Directions:
Place the rice noodles in a large bowl, add hot tap water or boiling water from a kettle and let them soak for at least 30 minutes, while you prepare the rest of the recipe.
Combine the lime juice, tamari (soy sauce), sugar, ketchup, and crushed pepper flakes.  Set aside.
Heat the oil in a wok or large non-stick skillet over medium-high heat.  Add the shrimp (or tofu) and stir fry until the shrimp turns pink or the tofu is golden. Once it is cooked, remove from wok with a slotted spoon, leaving the oil behind.
Add the garlic to the pan, cook for a few seconds (10ish) and then add the eggs and cook, stirring, until the eggs are scrambled.
Now, drain the noodles and add them to the wok and mix well.
Stir the lime juice/ tamari/ sugar/ ketchup/ pepper flakes mixture and then pour it into the wok.
Cook, stirring constantly, for 2-3 minutes, until the noodles are well coated.
Stir in the bean sprouts and green onion, and then add back the shrimp or tofu.
Add the peanuts and toss for another minute or two until the whole thing is combined.
You can either add the cilantro at the end or sprinkle it on top when you serve it!

This recipe is for my dog walking/ yoga buddy Danielle, who supports me in my blogging efforts and always shares her next great recipe!
Cheers!

Siesta Key Gluten Free!

Siesta Key is a great place to visit if you are on a gluten free diet!
Grocery Shopping!
My favourite gluten bakery is the Island Gluten Free Bakery. They have the best bread, muffins, and scones!! Cookies, pizza, you name it, it's all delicious. I go everyday so that we eat fresh gluten free baked goods daily while on holiday.
Trader Joe's is my favourite place to buy groceries! They have a list of the gluten free products that they sell. It is affordable and I buy almost everything at this one store.  My favourite gluten free items from here include the gluten free pasta (brown rice and quinoa), cupcakes, bagels, and all purpose flour. Depending on the season, I have also enjoyed the gluten free pumpkin pancakes and pumpkin muffins as well!!
Whole Foods is another place I will go to buy gluten free items. They also have a list of the gluten free products that they sell but I couldn't get it off their website!!! I find this store very expensive and only buy specialty items there.  They have a big selection of frozen prepared gluten free products like gluten free chicken fingers, fish sticks, and pizza. There is also a good selection of gluten free deli meats. My favourite gluten free item that I have only ever seen at Whole Foods is Julie's Organic Gluten Free Round Cookie Ice Cream Sandwich.
Publix has a good variety of gluten free products and they have a list , which makes it very easy to find what you are looking for.
Target is always a favourite of mine!! They have lots of gluten free items and a list as well. In the past we have purchased Nature Valley gluten free granola bars and lots of great gluten free cereals at Target!
Restaurants!
Siesta Key and Sarasota have a ton of gluten free restaurants. We eat dinner out every night at a different restaurant and all accommodate people on a gluten free diet.
Beckham's On The Trail is my family's personal favourite. They have an incredible gluten free menu! They understand celiac disease and the importance of keeping food safe for those on a gluten free diet. They have a dedicated fryer so you can get french fries and things you can't usually get!!!
Bonefish Grill is a restaurant that has excellent gluten free choices.  They also have a gluten free menu and the food here is delicious.
Outback Steakhouse is another restaurant close by that really knows how to do gluten free right! They have a great gluten free menu and curb side pick up which we love to do on a night when we want to watch the sunset!!!
P.F. Chang's if you're in the mood for Asian cuisine!!! They have a big gluten free menu and we order family style, so we get to try a little bit of everything! All gluten free orders are put on different plates so there is no mistaking which is gluten free. They even have gluten free soy sauce and it comes in a different colour container so it is easily identified!!
Mattison's 41 is my recommendation for a special night out! It is fancier than the restaurants I have already mentioned.  They understand the gluten free diet and the food is amazing!
Cosimo's Italian Restaurant is a restaurant we first started going to when it was in the Southgate Mall and Sarasota Square. It has since moved to a different location that is a little out of the way but well worth it!  The gluten free menu is amazing and the food is abundant!  I always take home leftovers for the next day!!! Our personal favourite here is the gluten free pizzas and pastas!
LeeRoy Selmons is a great casual meal with a sports bar feel to it! The closest one to Siesta Key is on Cooper Creek Road, so it is a bit of a drive but it is close to the new fancy mall and Sarasota/ Bradenton airport. They have a great gluten free menu and we really enjoy dining here.
St. Armand's Circle is a nice spot not far from Siesta Key that has some great gluten free dining options and is fun to walk around!
Columbia Restaurant is a great, casual place to dine at St. Armand's Circle. I personally could be happy with just the 1905 salad, however they have a complete gluten free menu. We always enjoy eating here and have never had a problem.
Crab and Fin is an upscale restaurant at St. Armand's Circle.  The atmosphere is lovely and the food is delicious.  They also have a gluten free menu but it is not on their website!
Ice Cream!
Our holiday to Florida would not be complete without going for ice cream!!
Sunnibunni is not ice cream but it is delicious frozen yogurt that is gluten free and healthy!!
Orange Octopus is an ice cream place in Siesta Key that used to be a part of the Island Gluten Free Bakery before the bakery moved.  The new owners of the Orange Octopus are very familiar with gluten free and they have a list of safe choices.  They wash the serving spoons before they serve you and it has always been a treat to go there!!! There is no mention of gluten free on their website but personal experience has been amazing!
Ben And Jerry's at St. Armand's Circle is very helpful when it comes to gluten free. They have a list of gluten free flavours, they wash the serving pieces before they help you and they use a fresh container!!!  And, of course, the ice cream is fabulous!!!
Now... this is just a small list of the gluten free experience that we have had while visiting Siesta Key.
Everything I mentioned here has been based on my personal experience and I can highly recommend it all.
We have had some bad experiences with places saying they are gluten free and then we get there and they don't know what they are doing. I won't mention them in this blog because I only like to give positive reviews, but lets just say not all restaurants and shops are as great as the ones I mentioned above. Be careful, ask lots of questions, and enjoy!

Gluten Free Hershey's Peanut Butter Blossom Cookies

I started my baking for the holidays! This recipe comes from Gluten Free is Life and is a staple when doing cookies for the holidays! I will add any changes I have made to this recipe in my blog.

INGREDIENTS
1 bag Hershey's Chipits Mini Kisses (I bought it at Walmart for $2.27 and I only used 1/3 of the bag!)
1/2 cup shortening
3/4 cup peanut butter (I used my favourite peanut butter, Skippy Smooth)
1/3 cup granulated sugar (I used organic cane sugar)
1/3 cup brown sugar
1 egg
2 Tablespoon milk (I used 1%)
1 Teaspoon vanilla extract
1 1/2 cup gluten free flour mix (I used Trader Joe's All Purpose Gluten Free Flour)
1 Teaspoon xanthan gum
1 Teaspoon baking soda
1/2 Teaspoon salt
Granulated sugar (same as above)

DIRECTIONS
Preheat oven to 375F.
Beat shortening and peanut butter until well blended.  Add sugars and beat until fluffy.  Add egg, milk, and vanilla and beat well.  I use a standard mixer with a paddle for all this blending! We'll call this the wet mixture.
Mix together flour, xanthan gum, baking soda, and salt in a separate bowl to make the dry mixture.
Add the dry mixture to the wet mixture to make the cookie dough.
Put the dough in plastic wrap and REFRIGERATE for 1 hour.
Shape chilled dough into 1 inch balls.
Put granulated sugar (approximately 1/4 cup) in a plastic storage bag. Drop the balls, one at a time in the bag of sugar, shake it around to coat it and then place the them on an ungreased cookie sheet. I use parchment paper on the cookie sheet!
Bake 8-10 minutes or until lightly browned.
As soon as you take the cookies out of the oven, press a Hershey's Kiss into the centre of each cookie.  Cookie will crack around the edges.
Remove cookie to wire rack.
Cool completely.
Makes approximately 3 dozen cookies.  These cookies can be made ahead of time as they FREEZE well!

Stay tuned for my next gluten free cookie recipe... Spritz cookies!!!

Great Gluten Free Black Friday Deal!

Let's talk amazing Black Friday gluten free deals!!!

First off, I have an app on my phone called checkout 51. Check it out at https://www.checkout51.com. You earn cash back on every day groceries, gluten free groceries, at stores you already shop at!  With the app on my phone, I head to Walmart as they added Catelli Gluten Free Pasta as their Black Friday deal. I love stores that give deals on gluten free products. It makes my day!!!

Now, it gets even better!!! When I get to Walmart, I see that Walmart has the Catelli gluten free pasta already on sale. Any 2 (fusilli, penne, macaroni, or any combination) for $4. It is normally $2.27, which is already priced well for gluten free pasta. 

So... I buy 2 boxes of fusilli and 1 box of macaroni for $6.27, and then when I get home, I upload the receipt on my Checkout 51 app and get the Black Friday deal which is buy 3 Catelli Gluten Free Pasta and save $3. The $3 is added to my cash back total, which I get the cash back when I hit $20. In 2 shopping trips, I already have $8.50 cash back on food I normally buy anyways, at stores I normally shop at!!! 

Wow!!!

Check out the different varieties of gluten free pasta that Catelli makes at http://www.catelli.ca/pasta/gluten-free.  Catelli gluten free pasta is delicious and I managed to pay $3.27 for 3 boxes!!!

Great deals and both are on for the week!!!

gluten free made easy: Gluten Free Fried Rice

gluten free made easy: Gluten Free Fried Rice: This recipe comes from one of my favourite cookbooks, Clueless in the Kitchen by Evelyn Raab.  It is actually a cookbook written for tee...

Gluten Free Fried Rice

This recipe comes from one of my favourite cookbooks, Clueless in the Kitchen by Evelyn Raab.  It is actually a cookbook written for teens. I came across it when I was looking for a unique gift to give to the teens in my life! I figured if I gave them a cookbook they would enjoy cooking! Well... they enjoy eating the food I make using the recipes in this cookbook! But I really enjoy using this cookbook and if you like this recipe, I encourage you to buy this book! It makes me laugh while I am cooking and the recipes are all great.  I chose this recipe because I use it so often adding whatever I have in my kitchen at the time. I make lots so we have leftovers for the next day, as it makes a great lunch for school or work!

INGREDIENTS

2 Tablespoons vegetable oil (I use grape seed oil as it is a healthy high temperature oil)
1 onion, chopped
2 cloves garlic, minced
1 egg, beaten
2 cups veggies, diced or sliced, fresh, frozen or cooked vegetables (basically, whatever veggies you have kicking around!) celery, peppers, mushrooms, broccoli, zucchini, peas, spinach, carrots, corn, cabbage, cauliflower, bean sprouts, green beans.
2 cups diced COOKED meat or fish of any kind (chicken, beef, pork, shrimp, turkey) A lot of the time I leave out this ingredient and double the veggies and make veggie fried rice but all these protein options are delicious as well! The possibilities are endless!
3 cups leftover cooked rice
2 Tablespoons soy sauce (In order for this recipe to be gluten free, you must use a gluten free soy sauce or tamari. I use San-J Brand gluten free tamari.)
1 Teaspoon sesame oil
4 green onions, sliced

DIRECTIONS

I am going to use some of Evelyn's words because that is half the fun of this recipe! 
In a wok, heat the oil over high heat. Add the onion and garlic, and stir-fry for 1 to 2 minutes, until onion is softened.  Stir in the the egg and cook the mixture just until the egg is scrambled, this will only take a minute.
Toss in the vegetables- whatever you're using- the ones that take the longest time to cook first, then the next, and so on, adding any cooked vegetables only at the last minute.  "Don't go all technical about this. It isn't rocket science- it's just dinner".
When vegetables are all in the wok, throw in the cooked meat if you are adding any and stir everything a bit. Or, if you are making veggie fried rice just skip this step!
Now add the rice and keep stirring.  Add the soy sauce or tamari and cook the whole business, stirring for 2 to 3 minutes until everything is hot and well mixed.
Add sesame oil and green onions.
Toss it all around, remove from heat and serve!

Gluten Free Shrimp Salad

Picture this.... it was a hot day in the summer, and I was looking for something tasty to make for dinner!  Nothing hot that involved heating up the cottage and something I had kicking around in the fridge and freezer. I found this great recipe on Food Network by Ina Garten, and then I added my own personal touch! 

INGREDIENTS

A mixture of lettuce (I use green leaf lettuce and red leaf lettuce but you can use whatever lettuce you love!)

1 bag frozen, cooked, deveined shrimp (about 30 shrimp)

1 bag of frozen edamame, shelled

1 small red onion sliced thin, optional

6 celery stalks, diced

1 cup mayonnaise ( I use Spectrum brand)

1 teaspoon Dijon mustard

2 Tablespoons white wine vinegar

Salt and fresh ground pepper to taste

1 Tablespoon fresh dill, or more if your a fan of dill!

DIRECTIONS

Wash and break up lettuce into bite size pieces.

Defrost shrimp overnight in the fridge, or if you are like me, and decide to make this at the last minute, defrost by running COLD water over the frozen shrimp. Take the tails off and chop shrimp up into bite size pieces! Add to lettuce.

Cook edamame according to the package, in my case, 3 minutes in the microwave, take out of the shell and add to the salad.

Slice red onion thin, dice the celery and add both to the dish.

In a 2 cup measuring cup or small bowl, I whisked together the mayonnaise, mustard, vinegar, and salt and pepper to taste! (I didn't use salt and I just added a touch of pepper!). This is your salad dressing. Pour over the salad and mix.

Chop up the dill and sprinkle it on top!

ENJOY!

Gluten Free Pesto Pasta

So.... In a perfect world, I would have made this recipe 2 weeks ago when I had my last batch of fresh carrots from the market!!! I say that because my farmer friends from At Home Organic Farms tell me to use carrot greens in my pesto. It is the best way to make it! Unfortunately my greens went bad before I had a chance to make the pesto so I just went old school. I am going to give you two versions of this recipe because carrot greens are not always available and pesto is something I like to have around!




INGREDIENTS

With Carrot Greens:
1 bunch of basil leaves (approximately 50 leaves)
1/2 cup carrot greens (not the actual carrots, just the leaves)
2 cloves garlic
1/4 cup pine nuts
1/4 cup parmesan cheese
1/4 cup olive oil
Salt and pepper to taste

Original Pesto Sauce:
1 bunch of basil leaves (approximately 50 leaves)
1/2 cup parsley
2 cloves garlic
1/4 cup pine nuts, almonds, walnuts, or no nuts if you want nut free
1/4 cup parmesan cheese (if not adding nuts you can increase the cheese to 1/2 cup. Or increase to 1/2 cup if you like it cheesier!!!)
1/4 cup olive oil
Salt and pepper to taste

Gluten Free noodles of your choice! Here I used Rizopia Vegetable Rotini because they were on sale at Loblaws 2 for $4 and they are very pretty and taste delicious! My other favourite gluten free pastas include Trader Joe's brand gluten free pastas and Tinkyada.

DIRECTIONS

Cook pasta according to the package.
In a food processor, (I love my Cuisinart!) while it is running, I drop the garlic through the tube. Once it is all ground up, I stop the machine and add the basil, carrot tops or parsley, parmesan cheese, and nuts and turn the the machine on again. Then, while the machine is still running, I pour the olive oil through the tube, until everything is blended! 
Pour the pesto sauce over the warm pasta, stir, and serve!
YUM!!!

Gluten Free Szechwan Eggplant Stir-Fry

I love how recipes get passed along and modified as they go.  I will try to do my best to give credit to those that have influenced the recipe as it has made its way to me!!!!
This recipe was sent to me from a friend at Fox Hole Farms.  Check out what they are doing athttp://foxholefarm.tumblr.com.
The recipe original recipe can be found on the food network.com, courtesy of Tyler Florence. This is a great example of a recipe that didn't start out gluten free, but with the proper ingredients, can be made gluten free!
This is my version of the recipe!
Enjoy!

INGREDIENTS

5 Asian eggplants or 2 large eggplants
3 Tablespoons grape seed oil (I use grape seed oil because it is a healthier option and gluten free!)
1 Tablespoon sesame oil
Kosher salt and freshly ground pepper
2 green onions, white and green parts, sliced on a diagonal
1 inch piece fresh ginger, peeled and grated
3 cloves garlic, minced
1/2 cup chicken broth (I use Celifbr brand but homemade would be even better!)
3 Tablespoons gluten free soy sauce (I use San-J brand Tamari) 
1 Tablespoon rice vinegar (rice vinegar can be seasoned, so be careful that it is gluten free! Mine is not seasoned and states gluten free on the label)
1 Tablespoon brown sugar
1 Tablespoon cornstarch

DIRECTIONS

Cut the eggplant in 1/2 lengthwise and the slice crosswise into wedges less than 1 inch if using the Asian eggplant. If using the regular looking eggplant, cut into 1 inch pieces (bite size!)
Heat a wok medium high temperature and add both the grape seed and sesame oils! Add the eggplant and stir fry until soft, about 5 minutes.  You can season the eggplant with salt and pepper at this stage but I don't because this dish has such great flavour it doesn't need it!  If the eggplant is too much for the size of your pan, work in batches, removing the eggplant to a side platter and cooking the remaining eggplant in the same manner, adding more oil, if needed.  While the eggplant is cooking, make up a sauce by mixing the soy sauce, vinegar, sugar and cornstarch until everything is dissolved. Set aside to be used at the end of the recipe.
Once all the eggplant is cooked and out of the wok, add the green onions, ginger, and garlic.  Stir constantly for 1 minute until it smells great!
Add the broth.
Now, stir that sauce you made a while ago.  Once the soy sauce mixture is stirred, add it to the pan and cook for another minute until the sauce has thickened.
Put the eggplant back in the wok, toss until the eggplant is well mixed with the sauce.
Then, it is ready to serve!

Gluten Free Vegetable Beef Soup

Today's recipe is a combination of my mom's vegetable beef soup recipe (thanks Bubby Shell!) and one I found online at a terrific website that I use all the time! The website is glutenfreechecklist.com and the original recipe was posted by regnisaw@yahoo.com.
I hope you enjoy my version of this recipe!

INGREDIENTS

2 Tablespoon olive oil
2 lbs stewing beef cut into bite size pieces
4 carrots, peeled and diced
1 large onion, chopped
6 garlic gloves, chopped
3 bay leaves
2 Tablespoons fresh thyme (optional)
6 cups gluten free beef broth (I use Celifibr brand but any gluten free brand will do, or homemade, which is even better!)
1 (28 ounce) can diced tomatoes, undrained
3 cups cabbage shredded, grated or coarsely chopped, however you like your cabbage!
2 large potatoes any type, peeled and diced (Any potato would do, even sweet potato would be delicious!)
1 cup frozen corn kernels
1 cup frozen peas
1/2 cup uncooked quinoa (I am a personal fan of Bob's Red Mill Tricolor Quinoa, but any quinoa will work!)
1/2 cup uncooked pasta (I used the Anelli noodles by Gogo Quinoa but any small gluten free noodles will be perfect!)

DIRECTIONS

Heat 2 Tablespoons oil in a large pot over medium heat.
Sprinkle beef with salt and pepper and then add beef to the pot.  Cook for 5 minutes or until the beef is no longer pink.
Add the carrots, onion, garlic, bay leaves, and thyme.  Sauté for 5 more minutes until things start to soften and then add the beef broth, tomatoes, cabbage and potatoes.
Partially cover pot and simmer for 40 minutes.
Add the quinoa, pasta, and 2 cups water (or broth) and cook for 10 more minutes.
Stir in kernels and peas and simmer for 5-15 minutes more until corn and peas are tender.
At the end, it can be eaten thick (more like a stew) or you can eat it thin (like a soup) by adding more broth or water!
Enjoy!

Gluten Free Tuna Casserole

I started with a recipe I saw online at simplygluten-free.com by Carol Kicinski and then I added my own personal touch! I hope you like it!

INGREDIENTS

Kosher salt 

1 454g bag of Tinkyada elbow noodles (I love Trader Joe's gluten free pasta as well!)

2 Tablespoons olive oil

1 medium onion, diced

1 cup mushrooms, diced

black pepper to taste

3 Tablespoons gluten free flour blend (I'm a personal fan of Trader Joe's gluten free flour!)

2 1/2 cups chicken broth, either real or I use Celifibr brand

1 1/2 cups milk

2 (6 ounce) cans tuna in water, drained and flaked

1 cup frozen peas, corn, or carrots, whatever you prefer!

1 cup gluten free bread crumbs. I use whatever I have leftover (crackers, bread, cereal) and I put them in my cuisinart and make my own bread crumbs!

DIRECTIONS

• Preheat oven to 425F, grease a 9x13 inch baking dish, and make up the chicken broth.
• Cook the pasta according to the package. Don't overcook the noodles because they are going in the oven as well!
• While the noodles are cooking, heat the olive oil in a medium saucepan.  Add the onions and mushrooms and cook until the onions are soft and the mushrooms have released their moisture, approximately 7 minutes. Add the salt and pepper and stir in the flour, stirring constantly for 1 minute.  Add the chicken broth and milk and bring to a low boil. Once it is boiling, reduce  heat and cook until sauce thickens, 8 minutes.
• Now add it all together! Cooked noodles, mushroom sauce, tuna, and whatever veggies you choose!
• Pour the mixture into the baking dish and top with the bread crumbs.
• Bake uncovered for 20 minutes or until the sauce is bubbly!
• Let sit for 5 minutes before serving!

ENJOY!

Gluten Free Bat Mitzvah; Chef David

I was lucky enough to have Chef David of Akasaka Japanese Restaurant working with me for the Bat Mitzvah. There was an Asian Style Hut set up in the foyer of LeParc where people could help themselves to sushi that was being prepared fresh by Chef David. The sushi was prepared gluten free and served with gluten free soy sauce (tamari). When it was time for the guests to move into the dining room, Chef David moved inside to prepare the Asian Station, one of the four stations for dinner. The Asian Station included pad thai, fried rice, and chicken yakatori. Not only was the food prepared gluten free, but it had to be prepared without nuts and shrimp as well. Chef David did an outstanding job of omitting the things that we couldn’t have in the food, while maintaining the fantastic taste of all the dishes. I love working with Chef David because he always figures out a way to do things necessary for making the food safe and delicious. He runs his restaurant like that as well, which is why it is one of my favourite restaurants in the Greater Toronto Area. They are so accommodating at Akasaka and willing to make changes that are necessary for people to feel safe while dining out. I helped Chef David make his restaurant gluten free friendly over five years ago and they are so good with it. The staff are all well trained on how to manage a gluten free order, they have a gluten free menu that is plentiful and includes many great items to choose from, and while dining at the Teppanyaki tables, you are served a miso soup that is gluten free, a salad with gluten free dressing, and the chefs prepare the meal with gluten free soy sauce (tamari) and teriyaki sauce. We always get a delicious meal when we go to Akasaka and I leave feeling like the gluten free request was taken seriously and that they truly know what they are doing with respect to keeping the food safe. As well, I can’t do an entire blog on Chef David and Akasaka Japanese Restaurant, without mentioning the wonderful gluten free cooking classes we have done together and continue to do together. We have 2 different classes; a sushi class and a pad thai and dumpling class. We do the classes around a Teppanyaki table at the restaurant, the class size is always small so everyone gets to have ample time with both Chef David and myself, and the food we make is delicious. You get to keep the recipes and work with Chef David and it is a great way to spend an afternoon. I am so excited to be offering the classes again this year. We will be announcing the details at the Gluten Free Garage and giving people at the pop up market first dibs at a chance to come to one of the classes. We will have a special price for those who sign up at the GFG. Chef David is an amazing chef who really cares about the gluten free community. I can’t say enough great things about a person willing to take on all the challenges that come with not just a gluten free diet but food allergies in general!

Garden Salad With Maple Balsamic Dressing

For the last two weeks I have been enjoying a salad every day from my "At Home Organic Farm" that is growing in my backyard! I have had romaine lettuce, mixed greens, and delicious radishes while everything else continues to grow nicely. My snow peas, purple and green beans, beets, carrots, and garlic are not ready for harvest, and my onions and leeks were just planted a few days ago. I thought I would share a recipe for Maple Balsamic Dressing that I found in my Norene Gilletz, Norene's Healthy Kitchen Cookbook. I have had to alter it slightly to make it gluten free. I love this recipe and it goes perfectly with the greens from my garden. 1/4 cup balsamic vinegar, 1/4 cup orange juice, 1/4 cup maple syrup, 1 Tbsp extra virgin olive oil, 1 Tsp Tamari Sauce, 1 clove garlic minced, 1 Tsp fresh ginger minced. Combine all the ingredients and shake well before using. Keeps for 1 week in the refrigerator. To jazz up the salad a little bit, I added sliced pear and crumbled goat cheese! ENJOY

Gluten Free Cooking At Stir Kitchen Store

I am very excited about my upcoming gluten free cooking class at Stir Kitchen Store in Burlington. The class is being held on Thursday April 19, 2012, from 7:00pm to 9:30pm and the menu will include a hearty minestrone noodle soup, ceasar salad, pizza, pesto pasta, and chocolate chip cookies. Class size is small so that everyone gets to participate and all questions regarding anything gluten free can be answered! We will be eating what we make and enjoying the company of people who are cooking and eating alike. As well, the recipes are yours to take home at the end of the evening. The cost is $69 and there are only a few spots left. If you are interested in joining us in this unique evening of everything gluten free, call Stir Kitchen Store at 905-333-0522.
I look forward to cooking with you!

Help Send a Gluten Free Child To Summer Camp

In the spirit of the giving season, I want to bring your attention to a fundraiser I’m helping promote this week for a great gluten free cause.
This week through to Sunday December 25, Gluten-Free Saver has partnered with Van's Natural Foods to raise money to send gluten free children to next summer's CDF (Celiac Disease Foundation) sponsored summer camp. Van is matching all donations up to $1000. The goal is to raise $2000.
I speak from personal experience when I tell you what an amazing gift this is for a child, because last summer my daughter had the opportunity to go to a summer camp that was gluten free. It truly is a wonderful experience and an amazing opportunity for these children.
This week, I have seen many blogs just like mine put out this very important information and I think it is great to see the whole gluten free community coming together for such a great cause.
I feel honored to be a part of this special fundraiser.
Happy Holidays!


Gluten-Free Saver

Healthy Gluten Free Chocolate Oatmeal Muffins

This recipe is a great combination of chocolate, which I love, and oatmeal, which I want to love because it is so good for my health! It looks like a chocolate muffin, but it is not overly sweet like a piece of cake. The oatmeal, and other healthy ingredients like zucchini, orange juice, and walnuts, help neutralize the richness of the chocolate!

Ingredients
1/2 medium zucchini (approximately 1 cup cut up)
1 cup gluten free rolled oats by ONLY OATS
1/2 cup Bob's Red Mill Gluten Free All Purpose Flour
3/8 teaspoon Bob's Red Mill Xanthan Gum
1 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 large egg
1/4 cup orange juice
1/4 cup coconut oil
1/2 teaspoon vanilla extract
1/2 cup walnuts that I put in the food processor

Directions
1) Preheat the oven to 375F. Spray the muffin pan with Cooking Spray by Spectrum. I use Grapeseed Oil Spray.
2) Add the walnuts to the processor until they are ground, approximately 15 seconds and set aside.
3) Grate the zucchini in the processor and set aside.
4) Process the rolled oats, gf all purpose flour, sugar, cocoa, cinnamon, baking soda, and baking powder until finely ground, about 30 seconds. Add the egg, orange juice, coconut oil, and vanilla. Process for 20 seconds or until it is completely blended. Add the zucchini that you set aside earlier and process for 10 seconds. Add the ground walnuts and process with a few quick on/off pulses just to combine.
5) Fill each compartment of the muffin tin and bake for 20 to 25 minutes or until a toothpick inserted into a few of the muffins comes out clean.

Makes 12 muffins and freezes well.

Gluten Free Asian Style Cooking Class With Marni Wasserman

I am very excited to be working once again with Natural Chef and Holistic Nutritionist Marni Wasserman. This class is Asian Style, using whole foods and all organic, delicious ingredients.
The menu for the Gluten Free Asian Style Cooking Class includes miso soup, brown rice nori rolls, tempeh stir fry with rice noodles, napa cabbage salad, edamame dip with brown rice crackers, and chocolate + green tea bliss balls.
The class is on Wednesday October 19, 2011, 6:30pm to 9:30pm.
It is a hands-on class, in Marni's commercial style kitchen in midtown Toronto. Space is limited to 10 people per class, so reserve a place early if you would like to join us.

Canadian Living Salad Recipes

Every spring, as the weather starts to get nice and the days longer, I get ambitious and decide to plant and grow my own vegetables. However, I don't really know what I am doing in the garden and then I am not very successful. This year, I have decided to have At Home Organic Farms do my garden professionally. They build the garden, plant the vegetables, ones that my family and I get to choose, and come two times a month to fertilize it and take care of it for me. I mentioned that I saw a squirrel in my garden and the next day pest fencing was installed! They weren't kidding when they called this garden, a "just add water" farm. I even got to name my garden; Jo's Best Ever Kitchen Garden, it doesn't get more exciting then that. Well, actually it does. On Mother's Day, I woke up to seedlings in my garden!
Anyways, tonight I tried two new salad recipes that I got from the June Issue of the Canadian Living Magazine that just arrived the other day. I decided on these recipes because they had all the ingredients that I just planted in my new organic garden. Both were delicious and easy to make. The first was Spicy Greens With Maple Soy Vinaigrette and the other one was Roasted Beet and Feta Salad. These recipes are gluten free, assuming you use tamari or gluten free soy sauce.
I can't wait to see what becomes of my beautiful organic farm that is growing right in my very own backyard and, as for my fabulous Canadian Living Magazine, I will be making the Sticky Glazed Grilled Chicken With Cucumber Salad for dinner tomorrow night!
Here's to delicious, healthy, gluten free eating! Cheers!!!!

Bakery on Main Gourmet Naturals

A couple of weeks ago I received a sample package of a variety of gluten free products from Bakery on Main. With a very dear friend of mine, we tasted the various products. There were a large selection of granolas, soft and chewy granola bars, and gluten free granola bars to choose from. All are gluten free, dairy free, casein free, and kosher.
The granola came in 5 flavours; apple raisin walnut, rainforest, extreme fruit and nut, nutty cranberry maple, and cranberry orange cashew. Our personal favourite was the apple raisin walnut. It was naturally sweet with a nice mix of different flavours. I liked the nutty flavour in the nutty cranberry maple. The Extreme Fruit and Nut was a little sweet for my taste, but I enjoyed the texture of it and I loved the cranberries in it!
The soft and chewy gluten free granola bars came in 3 flavours; peanut butter and jelly, chocolate almond, and apple cinnamon. Our personal favourite was apple cinnamon. We both really enjoyed the chewy texture and it had just the right amount of apple and cinnamon combined. It also smelled delicious! The chocolate almond was nice and we found the peanut butter and jelly to be a strong tasting combination, but it may be great for those missing peanut butter and jam sandwiches!
The gluten free granola snack bars came in 3 flavours; cranberry maple nut, peanut butter chocolate, and extreme trail mix. Our personal favourite was the cranberry maple nut, however, the peanut butter chocolate was a close second!
I want to thank Bakery on Main for sending me tasty, nutritious, gluten free snacks to sample. It is nice to have such a large variety of gluten free granola and granola bars as an option at snack time, and to know that they are healthy and safe to eat.

Surround Yourself With Good People

I am always trying to teach my children and my clients, and anyone else who will listen to me, to surround themselves with good people and this world will be a better place. When you have specific dietary requirements, like gluten free, dairy free, or life-threatening allergies, some people around you "get it" and some people do not. I appreciate it so much when family and friends take it seriously and go out of their way to help anyway they can. Sometimes it's a phone call to let us know what is being served at an event we are going to, sometimes it is an email letting us know about a new gluten free product, and sometimes it's ordering us a gluten free pizza at a birthday party so we can just come to the party and not have to worry about the food.
Yesterday we received a letter from a woman who was my daughter's teacher three years ago. She has since retired from teaching and moved away, but she sent us a note saying hello and four new gluten free recipes, all of which looked delicious! I can't tell you how excited we all were from this act of kindness. I can now pass along these recipes to clients, friends, and family and the gift keeps on giving!!! Thank you Mrs. Green for keeping us in your heart and I will pay it forward.
Things like this make me know that I am teaching my children that surrounding yourself with good people is such a big lesson and I will continue to stress that in our everyday lives. Little things make a big, positive impact on other people's lives, so continue to do the little things because they truly are appreciated!!
Have a great gluten free day!