No Pain, No Grain - Interesting Article from Retail Me Not

For all my fellow gluten-sensitives: Have you ever noticed that you will eat something that was marked 'gluten-free', but still feel the side effects 30 minutes-and hour later.  What the heck is up with that?!  Well, I came across a very interesting article the other day and figured out why that is.  I thought I should share this wealth of knowledge with my GDF family, so I pasted the link below.  There is some really interesting information on what passes for 'gluten-free' in America (and let me tell you, it's upsetting).  It's definitely worth the short read and it's a bonus that it's from one of my favorite vendors, Retail Me Not (love those guys!).

"In Europe, to be certified gluten-free, products must be tested to show that they’re 20 parts per million or less of gluten. But in America, there are no official guidelines, and for people with celiac disease, even the smallest trace of gluten in a product is enough to make them sick."

There are also some suggestions for products that actually do make the cut, which is great.  I've tried almost all of them and I can vouch for their taste.  I especially love the Van's waffles-mmmmm!!  They are a little pricey though, so watch out when you go to the store.  Chex cereal is a happy medium on price and taste, and as always, Bob's Red Mill is a staple in any GF pantry.  Take a quick read and let me know what you guys think below! XOXO!

No Pain, No Grain 10 wheat-free finds that actually taste good

Ital-Mexi-Yummy! GDF Fajita Pizza: Compliments of the Pampered Chef

This is the pizza on the
stone, it's absolutely
beautiful!

Since I have started the Pampered Chef, I have been introduced to a new pool of recipes.  Yippee!!  I'm so excited to say that Pampered Chef has come out with new gluten-free recipes, so needless to say I have been trying them left and right...how fortunate for those in my near proximity!

All of the things that make fajita pizza work!

Having been raised in the Midwest but born on the East Coast, I am a bit of a dichotomy when it comes to food preferences.  I love Italian food but have been raised on Mexican food and unfortunately, neither one lends itself to being gluten-free very readily.  However, the Pampered Chef has provided me with a solution to my unique situation: their Fabulous Fajita Pizza (Gluten-Free).  I'll tell you what, the first time I tried this I did not expect much but, watch out!  It is yummy!!

Crust
3/4 cup (175 mL) warm water
1 1/4 tsp (6 mL) active dry yeast

1   egg

1 tbsp (15 mL) vegetable oil

1/2 pkg (16 oz) Bob’s Red Mill® Gluten-Free Pizza Crust Whole Grain Mix (1½ cups/375 mL)

Topping

1 medium each green and red bell pepper

1 medium onion

8 oz (250 g) boneless, skinless chicken breasts

1 tsp (5 mL) vegetable oil, divided

3   garlic cloves, pressed

1 tsp (5 mL) chili powder

1/2 tsp (2 mL) ground cumin

1/2 tsp (2 mL) each salt and ground black pepper

1/4 cup (50 mL) Tostitos® All Natural Chunky Salsa

2 cups (500 mL) shredded Colby & Monterey Jack cheese blend, divided

1/4 cup (50 mL) fresh cilantro, snipped

(To make it dairy free, I just leave off the cheese altogether, but you could use a dairy substitute.)

DIRECTIONS

1

For crust, combine water and yeast in Stainless (4-qt./4-L) Mixing Bowl; let stand 2 minutes. Using electric hand mixer on medium speed, beat in egg and oil until blended. Add pizza crust mix and blend until combined. Cover dough with plastic wrap; let stand 20 minutes.

2

Preheat oven to 450ºF (230ºC). Brush Large Round Stone with Handles with vegetable oil. Place dough on stone; using wet hands, spread dough to within 1 in. (2.5 cm) of edge of stone, creating a lip around the edge of the dough. Bake 15-18 minutes or until crust is golden brown.

3

Meanwhile, for topping, cut bell peppers into ½-inch-thick (1-cm) strips. Cut onion into ½-inch-thick (1-cm) wedges. Cut chicken crosswise into thin strips.

4

Heat half of the oil in 11- or 12-in. (28- or 30-cm) Skillet (do not use stainless cookware) over medium-high heat 1-3 minutes or until shimmering. Cook chicken 2-3 minutes or until no longer pink; remove from Skillet.

5

Add remaining oil, bell peppers, onion, pressed garlic, chili powder, cumin, salt and black pepper to Skillet. Cook and stir 1-2 minutes or until vegetables are softened. Remove Skillet from heat; stir in chicken and salsa.

6

Remove stone from oven. Immediately sprinkle half of the cheese over crust. Top with chicken mixture; sprinkle with remaining cheese.

7

Bake 4-6 minutes or until cheese is melted. Remove from oven; sprinkle with cilantro. Cut into 8 slices. 

Yield:

  ,
8 servings of 1 slice

Nutrients per serving:

Calories 290, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 65 mg, Sodium 600 mg, Carbohydrate 28 g, Fiber 3 g, Protein 16 g 

U.S. Diabetic exchanges per serving:

2 Starch, 1 1/2 Lean Meat, 1 Fat (2 Carb) 

Enjoy my GDF-ers!! xoxo

GDF Chocolate Chip Pancakes: passing the 3-year-old test

As you know, I'm a big fan of Bob's Red Mill products and as you may not know, I keep a pretty good supply on hand of their different mixes.  This week, I had my niece sleep over and she asked for chocolate chip pancakes for breakfast.  Well, that's like asking for arsenic from a GDF-er, so I had to think fast.  She's three, so it's not like she is going to understand that Aunty Jordy can't eat pancakes or even that I don't want to make them for her because it's way too tempting for me.  Believe me, she's offered me a bite of her toast before and even though I've tried to explain to her that bread and milk hurt my tummy, she just looks back at me with a confused look, holding her toast out to me, waiting for me to take it.  Thanks for sharing, Hailey.

So, I was in a pickle.  Even the pancake mix I did have, called for milk...wah wah wah.   Now, here is a moment of confession, I don't keep milk alternatives on hand.  I just don't really care for coconut milk, almond milk, rice milk, or anything else, really.  So unless I need it for a specific recipe, I don't have it.  So, I improvised and here is the recipe I came  up with.  The pancakes were really rich and thick, so you won't need much, especially if you're using syrup.

1 3/4 cups Bob's Red Mill Gluten Free Pancake Mix
1 Large egg (egg alternatives work also)
3/4 cup water
1 Tbsp Vegetable Oil
1/2 cup semi-sweet chocolate chips or vegan chips

Combine all ingredients and whisk until batter is completely combined.  Add chocolate chips to the batter and you can either use a stovetop skillet or a griddle on medium heat.  These tend to burn easily because they are so dense and take a while to cook all the way through.  I suggest pouring a small amount of batter so that you can flip them quickly.

My niece loved them and so did I, so much so that she wanted to tell you herself! Enjoy! xoxo

If At First You Don't Succeed, It Still May Taste Good

I tackled a recipe the other day, that I have been eyeballing for a couple of weeks: aioli and fried potatoes.  It took me a little bit of time to work up the nerve to eat raw egg yolks, I won't even lie to you.  Yes, I know that mayo has raw egg also, but for some reason, it's different when you're actually putting the eggs in (especially at room temp) and then eating them.  However, I did and it was divine, even though it looked...well, funny.

I actually don't have a picture of the way it turned out, but that's probably for the best anyway.  I will admit that I wasn't paying full attention while I was making this.  Eagle Eye was on and no one can tear me away from what I'm doing like Shia Labeouf, but that's beside the point.  On the Food & Wine website there is a picture for the way it's supposed to look, and that is probably a little more helpful!  Also, just as a disclaimer, I do eat eggs, so I know that this recipe is not technically completely dairy free, but there are other versions of this sauce that are vegan and I put a video below of one of them!

This recipe is from:
http://www.foodandwine.com/recipes/crispy-potatoes-with-aioli-and-spicy-tomato-salsa

Aioli Sauce

1. 1 garlic clove, halved
2. 2 teaspoons fresh lemon juice
3. 1 large egg yolk, at room temperature
4. 1/2 cup plus 2 tablespoons extra-virgin olive oil
5. Salt

These are the ingredients for the aioli sauce in my favorite
Pampered Chef prep and mixing bowls.

Set a small bowl over a damp dishcloth to prevent it from sliding. In a mortar, pound the garlic to a paste. Transfer the paste to the bowl. Add the egg yolk and 1 teaspoon of the lemon juice and whisk to combine. Gradually add half of the olive oil in a thin stream, whisking until the aioli is very thick. Whisk in the remaining 1 teaspoon of lemon juice. Add the remaining olive oil in a thin stream, whisking until thick. Season the aioli with salt and transfer to serving bowl.

I like to leave the potato skins on, but
you can peel first if you like.

Potatoes

1. Extra-virgin olive oil, for frying
2. 2 pounds baking potatoes, peeled and cut into 1-inch cubes
3. Salt

My new Pampered Chef skillet makes
it easy to cook all of the potatoes
at once!

Set a rack over a large rimmed baking sheet. In a large, deep skillet, heat 1/4 inch of olive oil. Add the potatoes and fry over moderate heat, turning once, until just softened, about 7 minutes. Increase the heat to high and cook, turning once, until golden and crisp, about 5 minutes. With a slotted spoon, transfer the potatoes to the rack to drain. Season the potatoes with salt.

Now, dip the potatoes in the aioli and let your taste buds thank you for what you just gave them!

 

This is a vegan version of the aioli sauce using

tofu.  I haven't tried it but it looks scrumptuous!

Enjoy! xoxo

Popularizing GDF Living: Good or Bad?

Chances are everyone you know, knows someone who's gluten or dairy free and if you are GDF, then that's definitely the case. The hype of the gluten-free diet is all around us. It's unavoidable, mainly due to the single fact that everyone thinks going gluten free will help you lose weight.  While this is the case for me and can be the case for others with a sensitivity, it is by no means, one-size-fits-all (no pun intended).  As studies are published and the truth about gluten and dairy sensitivity comes more to light, hopefully misconceptions about this lifestyle and how it effects people, will be laid to rest.  As more information flows, my hope is that all of the benefits of GDF living will be exposed and that this fad will become life changing for more people.

Lately though, I have been noticing that the media is jumping on the bandwagon as well. Maybe that's because according to Fox News, the gluten-free industry saw an increase of 28 percent in annual growth rate from 2008 to 2012.  In fact according to Packaged Facts, it is estimated that the gluten-free foods industry will be worth more than $6.6 billion in 2017.  That's a nice chunk of change, but let's not get started on people who seek to profit off of other's misfortunes.  One way this does benefit us sensitive-types is it creates a demand for more GDF products, which theoretically drives the prices down.  Fingers crossed!

Anyway, to relieve your case of the Mondays, I've posted some non-thinking activity this afternoon.  Here are some videos of GDF living about and from people you may know:

The famed Miley Cyrus GDF tweets, her new body, and 

her reaction to anorexia accusations.

ABC News does a piece on Olympians that have seen an

increase in performance since going gluten-free.

Celebrities eating gluten-free Udi's at the 2013 Sundance 

Film Festival

Jennifer Esposito talks about how she copes with being

diagnosed with Celiac's disease. (a little long)

I liked this show when it first came out!  Samantha Who talking 

about lactose intolerance and other food allergies as a 'built in' diet.

This one's just for fun - the prediction of gluten troubles

from Star Trek! Haha!

Happy Monday!  Hope you all enjoyed this! xoxo