ESPECIALLY WHEN YOU CAN’T EAT BREAD.
I think a daily dose of gluten humor does one a world of good. Also they used the four words that made me start my blog in the first place, the four words that I heard time and again when I was diagnosed with Celiac disease back in 2006:
Them: ”You can’t eat bread!?”
Me: “Nope. But I make up for it in spades.”
A simple solo Monday night meal. Toasted Kinnikinnick Multigrain Bread, half a mashed avocado, tomato from my garden, quick pickled red onion, drizzle of EVOO, sprinkle of Maldon, and a dash of pepper; all washed down with my favorite gluten free cider, Angry Orchard Crisp Apple.
It may not be the prettiest picture, but maaaan does it taste good.
Too hot to cook? Bet these refreshing spring rolls will hit the spot.
See how to make Vietnamese Fresh Spring Rolls: http://bit.ly/UOUWQ6
Really easy to follow how-to video for making one of my favorite GF appetizers (who are we kidding, I eat entree size portions of Spring Rolls whenever I can). I would probably swap out the shrimp as the last thing I want to do on a hot & sticky night is peel shrimp, and throw in chopped up leftover chicken or whatever protein I made the evening before. And lastly I would of course make a GF version of the hoison & peanut sauce.
Gearing Up For Gluten-Free http://ift.tt/1walZBG
They’re already writing a second book! I need to go order the first one STAT.
Nancy avoids gluten because she has to; Marlene because she chooses to. Both women are part of the booming gluten-free industry, but the stakes are much higher for one of them.
This article expresses exactly how I feel. It’s hard to explain, but it shows how living as a Celiac can be stressful and expensive, yet also can be undermined by the “gluten-free” community.
Good insight into the difference between life as a celiac and those that just choose not to eat bread.
The Gluten-Free Diet Has Two Faces
Typical LA convo.
Have any of you tried Van’s ‘The Perfect 10’ gluten free crackers* yet? I found them at my local super market the other day and I am more than pleased with not only how tasty they are, but how they don’t crumble and fall apart like other gluten free crackers on the market. Made with ‘brown rice, oats, millet, quinoa, amaranth and teff’ Van’s has really hit a home run with this product. I’m looking forward to trying the rest of their cracker line and seeing what new products they come up with next.
Click the image above (excuse my crazy table cloth) for more info on the crackers.
*This is not a sponsored post, I just really liked their crackers!
What Gluten Free Really Means
This is really great.
This is a pretty concise and entertaining explanation, super easy to pass along to family and friends when you’re first diagnosed with Celiac and they haven’t the faintest idea what being gluten free actually means.
Watch an ugly duckling turn into a swan.
Read more: Rutabagas à la Greque on Food52.
Mmmm what a glorious way to showcase an oft overlooked root vegetable! Check out the recipe below adapted by Food52 from the legendary vegetable guru Alice Waters:
Author Notes: Adapted from Alice Waters’ The Art of Simple Food II, Clarkson Potter 2014. – Marian Bull
1 large or 2 small rutabagas (about 1 pound)
3 cups water
3/4 cups white wine vinegar
1/4 cup white wine
1 hefty pinch peppercorns
1 hefty pinch coriander seeds
1 hefty pinch mustard seeds
2 large (or 4 small) cloves of garlic, peeled and halved
2 chile pods
4 thyme sprigs
4 marjoram sprigs (or 1 pinch dried marjoram)
Peel the rutabagas, then cut them into 1/4-inch slices. If you want a little more stability, cut them in half and then slice them into half-moons. Measure all other ingredients into a medium-size pot. Add enough salt so the liquid tastes salty (but not inedible) — one generous pinch is a good start. Bring everything to a boil, then simmer for 3 minutes. Be warned: your kitchen will smell like vinegar. Add the rutabaga slices, trying to get all of them submerged. Cook them until they’re tender, but not too soft — a knife should pierce them easily but you don’t want them to fall apart. This should take about 15 minutes. Let the slices cool in the liquid. Serve as is, or drizzled with salsa verde — Alice says they’re better the next day, and I agree. You can store them in the liquid for up to a week or so. Note: You can really put anything you like into the cooking liquid. Experiment with other herbs and spices, like fennel seeds, bay leaves, ginger, etc. Express yourself!
Almond Butter & Jam Sandwich Cookies
For my GFF.*
* Gluten-Free Friend.
Nora knows me so well. Man, I LOVE a sandwich cookie, but and this one combines almond butter and is inherently gluten-free?!? Bless her heart.
I ate a lot of peanut butter and jam sandwiches as a kid; not because I was picky, but because I just loved them. – excerpted from recipe author Sarah Britton of My New Roots