Adventures in Gluten (and Sugar) Freedom from a southern blogger chick!

Monday, January 30, 2012

Fw: Join NFCA for "Gluten-Free and Heart Health"

Gluten-Free and Heart Health
Join us for a Webinar on February 7Schar_logo


Space is limited.
Reserve your Webinar seat now at:
Announcing NFCA's Webinar, "Gluten-Free and Heart Health," on Tuesday, February 7, 2012 at 8:30pm Eastern/5:30pm Pacific.

Sponsored by Dr. Schar, USA, Inc., this hour-long webinar is free of charge and the only requirement is a working Internet connection!

In recognition of American Heart Month, NFCA will host a webinar about incorporating heart healthy foods and practices into your gluten-free diet. Join NFCA as Anne Roland Lee, MSEd, RD, LD, Director of Nutritional Services, Schar USA, serves as the guest speaker on this important topic.

Focusing on the positive aspects of living gluten-free while being heart healthy, Anne will:

  • Define what a heart healthy lifestyle is really all about.
  • Share recommendations for increasing the fiber and decreasing the fat without sacrificing any nutrients or flavor in the gluten-free diet.  
  • Explore ways to include healthy grains and still have time for exercise and activity.
  • Identify ingredients that you want on your nutrition label.
  • And more!
Continuing Education Credit: Registered Dietitians (RD) and Dietetic Technicians, Registered (DTR) are able to participate in this live 60-minute webinar to obtain CE credits regardless of this program's approval status as long as the webinar is professional in nature. NFCA will provide a certificate as proof of participation for each webinar. Attendees must complete the program evaluation/follow-up survey in order to access this certificate. Program participants will receive a link to complete the program evaluation/follow-up survey 24 hours after the close of the webinar through an email from GoToWebinar.

Can’t attend? A recording of each webinar will be posted along with the webinar slides within 72 hours after the live webinar ends. To download recorded webinars and slides, visit the Archived Webinars page at

Title: Gluten-Free and Heart Health
Date: Tuesday, February 7, 2012
Time: 8:30 PM - 9:30 PM EDT
After registering, you will receive a confirmation email containing information about joining the Webinar.
System Requirements
PC-based attendees
Required: Windows® 7, Vista, XP or 2003 Server
Macintosh®-based attendees
Required: Mac OS® X 10.4.11 (Tiger®) or newer

National Foundation for Celiac Awareness
P.O. Box 544
Ambler, Pennsylvania 19002
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Monday, January 23, 2012

@CeliacCentral Free Teleseminar: How Well is Your Digestive System Working?

Probiotics Teleseminar_Sign Up NowRegister NOW!

National Foundation for Celiac Awareness
P.O. Box 544
Ambler, Pennsylvania 19002
Read the VerticalResponse marketing policy.
Non-Profits Email Free with VerticalResponse!

Wednesday, January 18, 2012

#GF NEW World Cuisine with a Vegetarian Twist

The bad thing about living in a small town -- I can't get these here.  But I can't wait to try them on my next trip to Atlanta.

I will report back with a full review!


World Cuisine with a Vegetarian Twist
Saffron Road To Unveil Four New All Natural, Halal Certified Vegetarian Items at Whole Foods Market®

Stamford, CT –
December 30, 2011
Saffron Road
, the packaged food brand of American Halal Co., will begin shipping four All Natural, Halal Certified, premium vegetarian entrees and side dishes at Whole Foods Market stores in January. The new items slated for distribution include:
Manchurian Dumplings with Basmati Rice
– An Indo-Chinese masterpiece, this exotic vegetable dumplings dish is made with cabbage, carrots, green beans and onions simmered in a spicy red chili & ginger sauce. Gluten free, vegan, all natural and an authentic recipe.
Thai Basil Chili Tofu with Basmati Rice – Thai basil is no ordinary basil – it has subtle undertones of anise or licorice, and it’s a perfect complement to zest up our protein-rich firm organic tofu. Thai cuisine is based on balance, and each spice works in harmony with this medley of fresh crunchy vegetables to make an extraordinary entrée. Gluten free, authentic recipe, all natural, and vegetarian.

“We have been pleasantly impressed with the number of Halal and natural food consumers who have expressed a very strong affinity for Saffron Road vegan and vegetarianproducts. We are excited to be able to once again rapidly respond to our growing consumer base’s needs, as well as step up the quality of vegetarian ethnic options for this segment of the marketplace,” says Saffron Road’s CEO, Adnan Durrani
Saffron Road celebrates the memorable meals and mutual values families and friends of all cultures share around the dinner table. In this tradition, the brand is pleased to offer its consumers more choices in premium quality world cuisine.
We know more premium global cuisine is needed in the marketplace due to the evolving tastes of consumers and we’re happy to provide some truly unique vegetarian options that we believe will appeal to a variety of consumers,” says Saffron Road’s Executive Vice President, Jack Acree.
Consumers can find the new vegetarian items beginning in mid-January at select Whole Foods Market stores at the suggested retail price of $5.49 to $5.69 each.
About Saffron Road                                                                                                                                                                                           
American Halal Co. markets All Natural Halal Certified food under the Saffron Road brand. Adnan Durrani, the CEO, and Jack Acree, the EVP, are serial entrepreneurs having been involved in companies like Vermont Pure Spring Water, Stonyfield Farms, Inc., Alexia Foods, and Terra Chips. The Company’s management and Board represent a team of proven entrepreneurs at building premium food brands. Saffron Road’s mission is to offer All Natural Halal Certified and Gluten Free foods, which are also holistic, sustainablyfarmed, and antibiotic free.  Saffron Road’s products are sourced from livestock which is fed only 100% vegetarian feed and are humanely treated. The Company seeks to bring its mission to a higher awakening with the local and global community, embodying a socially conscious company ethic as well as setting the standard for premium qualityHalal Cuisine.  
Media Contacts:  Lisa Mabe, Hewar Social Communications, 202.505.2890,                      
Kate Tayloe, American Halal Company, Inc., 203.961.1954 x100,   
For more information about Saffron Road, please visit You can also join us on Facebook at and follow us on Twitter at


Saffron Road Vegetarian Launch News Release Consumer.pdf Download this file

#GF Super “Chili” Bowl Brings Unique Flavor to Game Day Meals

I just thought this sounded delicious and very healthy!

FOR IMMEDIATE RELEASE                                                                      

CONTACT: Gardi Wilks, 847-556-7511
Megan Moriarity

Super “Chili” Bowl Brings Unique Flavor to Game Day Meals
White bean chili scores an extra point with Pure Chocolate Extract

WAUKEGAN, ILL. (January 17, 2012) – Every sports fan knows that the Super Bowl not only involves great football, commercials and an extravagant half-time performance, but the game day grub often becomes the MVP of Super Bowl Sunday.

Chili, along with finger-licking appetizers, sandwiches and desserts, can become a menu that will keep everyone happy -- even fans of the losing team. Nielsen-Massey Vanillas Pure Chocolate Extract is a secret ingredient that can take a bowl of chili from mediocre to memorable.

Pure Chocolate Extract offers the full depth of dark chocolate, made from the finest cocoa beans. It can be used to add an extra measure of chocolate flavor to dishes that have a chocolate base or can bring a top note to sauces, chili and other spicy foods. It goes exceptionally well with chile peppers, tomatoes and legumes, making it a great pair to the Hearty White Bean Chili recipe below.

"In my house Super Bowl Sunday means family, friends and food. As the chef for the day, I always use our pure flavors and vanillas to create appetizers, main dishes and desserts,” said Craig Nielsen, chief executive officer of Nielsen-Massey Vanillas.

The recipe below puts a twist on the ultimate Super Bowl dish that will have fans requesting seconds at halftime.

Hearty White Bean Chili

2 tablespoons olive oil
3 boneless skinless chicken breasts, medium dice
1 cup finely diced onion
4 garlic cloves, minced
1 cup organic chicken stock
1 (28-ounce) can diced tomatoes
1 (29-ounce) can tomato sauce
1 (7-ounce) can diced green chiles
2 teaspoons ground cumin
2 tablespoons dried organic parsley
1 tablespoon dried organic oregano
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
2 teaspoons Nielsen-Massey Pure Chocolate Extract
1 (15-ounce) can white kidney beans, drained
1/2 cup (2 ounces) freshly grated Parmesan cheese

Heat the olive oil in a medium sauté pan over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until brown. Remove the chicken from the pan with a slotted spoon and set aside. Add the onion to the sauté pan and cook until caramelized, stirring occasionally. Add the garlic and cook for 1 to 2 minutes. Pour in the chicken stock, scraping the bottom of the pan with a wood spoon to deglaze.

Pour the stock mixture into a large saucepot and add the cooked chicken, tomatoes, tomato sauce, chiles, cumin, parsley, oregano, cayenne pepper and salt. Cover and simmer for 30 minutes, stirring occasionally. Add the chocolate extract and white kidney beans. Cook for 10 minutes.

Ladle the chili into soup bowls and garnish with the Parmesan cheese. Serves 6.

Note: Caramelization cooks the naturally occurring sugars in food and improves their flavor and appearance.

Deglaze means to stir a liquid, usually wine, in a sauté pan to loosen the cooked food particles from the pan.

About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans.

Nielsen-Massey Vanillas also has a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are Allergen-Free and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.

# # #

For more information about Nielsen-Massey Vanillas, contact:
Gardi Wilks,
Savor – The Food Agency, 847-556-7511

137 N. Oak Park Ave., Oak Park, IL, 60301

Thursday, January 12, 2012

Breakfast, Lunch & Dinner with Celeb Chef @DannyBoome

I just got this in my email, but I am publishing it in full since 1)  I love Danny Boome (he's a hoot on The Chew) AND he's my friend on Facebook, and 2) all of these recipes are awesome (I notated the one where there should be an easy gluten-free substitution) I thought I'd shoot it out there.  And hey, he named it a "Ginger" Soup for me!  (A girl can dream, right?

So I give this ***** Five stars!

Celeb Chef Danny Boome (of Rescue Chef and ABC’s The Chew fame). will be on HSN tomorrow to introduce the launch of T-fal Ingenio, a revolutionary 20pc set of cookware specially created for HSN. To celebrate the launch of T-fal's launch of Ingenio, Danny is sharing with your readers easy recipes for Breakfast, Lunch & Dinner that any home cook can make at home—a Frittata, Butternut Squash & Ginger Soup and even Coq au Vin. All can of course be made with Ingenio—products that feature a frying pan with a removable handle, non-stick coating requiring less oils and fats, and T-fal’s patented Thermospot heat indicator that turns red to indicate ideal heat for cooking!

Please Tune in to watch Danny Boome on HSN tomorrow, visit for the schedule and for more information on T-Fal please visit


 Total Time: 20 min
Prep: 10 min
Cook: 10 min
Yield: 6 servings
Level: Easy
·         6 eggs, beaten
·         1-ounce Parmesan, grated
·         1/2 teaspoon black pepper
·         Pinch salt
·         1 teaspoon butter
·         1/2 cup chopped roasted onions
·         1/2 cup chopped country ham
·         1 tablespoon chopped parsley leaves
Preheat oven to broil setting.
·         In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
·         Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

butternut squash & ginger soup

Total Time: 1 hr 0 min
Prep: 20 min
Cook: 40 min
Yield: 6 servings
Level: Intermediate
·         1 (2 to 3 pound) butternut squash, seeded
·         2 tablespoons unsalted butter
·         1 medium onion, chopped
·         1 tsp. crushed garlic
·         2tsp fresh ginger
·         6 cups chicken stock
·         Nutmeg
·         Salt and freshly ground black pepper

·         Roast squash in a pre-heated oven (425) and cook for 20min. Once the squash has cooked, it should be soft to the touch, let it cool
·         In large pot melt butter. Add onion, garlic, ginger and cook for about 8 minutes. Scoop out squash and add to the onion mixture.
·         Add stock and bring to a simmer for about 15 to 20 minutes. With a blender blitz the stock, Stir and season with nutmeg, salt, and pepper. Serve.

coq au vin

 Total Time: 2 hr 5 min
Prep: 10 min
Inactive: 10 min
Cook: 1 hr 45 min
Yield: 4 servings
Level: Easy
·         1 large chicken, (about 3 to 4 pounds), cut 10 pieces
·         Salt and freshly ground black pepper
·         1 tablespoon butter
·         1 tablespoon olive oil
·         5 ounces bacon, sliced into 1/4-inch pieces
·         1 large onion, halved and sliced
·         1 large carrot, peeled and roughly chopped into bite size pieces
·         2 ribs celery, roughly chopped into bite size pieces
·         12 pearl onions
·         2 tablespoons brandy
·         4 tablespoons all-purpose flour  ** Important GF SUB: GF Flour works here just fine!
·         3 sprigs fresh thyme
·         12 small mushrooms, cleaned, large ones cut in 1/2
·         2 cups chicken stock
·         1 bottle red wine
·         3 bay leaves
Preheat the oven to 350 degrees F.
·         Place a large pot or a Dutch oven over medium-high heat. Season the chicken pieces with salt and pepper. When the pot is hot, add the butter and olive oil. Place the chicken pieces into the pot, skin side down so that they fit snugly yet have room to color. Turn them after 2 minutes then cook for a further 2 minutes on the bottom. Remove the chicken to a plate. Add the bacon and cook until golden. Reduce the heat to medium, add the sliced onion, carrot and celery and cook for 2 minutes.
·         Blanch pearl onions in a 6 to 8-quart pot of boiling water 1 minute, then drain in a colander. When onions are cool enough to handle, peel. Set aside.
·         Next deglaze the bottom of the pot with 2 tablespoons of brandy. Stir all the ingredients well, lifting the browned bits off the bottom of the pot. While stirring, add the flour and cook for 1 minute. (This will create a roux and hold in all the flavors that have been created.)
·         Place the sprigs of thyme the pearl onions and the mushrooms into the pot and give them a stir, then return the chicken to the pot. Add the chicken stock and simmer for 5 minutes.
·         Add the red wine and the bay leaves; cover the pot and place into the preheated oven for 1 hour and 30 minutes, until the chicken is cooked through and quite tender.

CONTEST @udisglutenfree: Win An HD Video Camera And Other Great Prizes!

Visit the Udi's Gluten Free Living Community

Visit my blog >

Have Udi's Gluten Free Products
Made A New You?

This January, we want to hear how Udi's Gluten Free foods have changed your life. Whether you have been eating our products for 2 days or 2 years, we want to hear your story!
Enter Our Video Contest For A Chance To Win
Here's how it works:
  1. Create a short video (2 minutes or less) telling us how Udi's Gluten Free foods has changed your life.
  2. Be creative! We're looking for funny videos, serious videos, music videos...whatever strikes you.
  3. Submit your video as a response to our contest announcement on YouTube. (Just click on the video comment box, then click on "Create a video response" and upload your video.
Check out these great prizes...
1. Best Overall Video: Winner's video will be featured on the Udi's Gluten Free website, Facebook page, and February eNewsletter, one (1) Sony HD Bloggie Video Camera and $50 worth of Udi's Gluten Free product coupons.

2. Most Viewed Video: Kindle Touch and $40 worth of Udi's Gluten Free product coupons

3. Funniest Video: $25 worth of Udi's Gluten Free product coupons

4. Best Music Video: $25 worth of Udi's Gluten Free product coupons

5. Most Creative Product Feature: $25 worth of Udi's Gluten Free product coupons

Hurry! We're only accepting videos through January 31st.


  • 4895 Riverbend Road, Boulder, CO

Wednesday, January 11, 2012

@KettleCuisine Soupah Snapshots Photo Contest

Kettle Cuisine is one of my most favorite gluten-free companies, with a ton of integrity and good will.

This contest looks like GREAT fun!  I'm going to try to enter -- are you?

*****5 stars

Kettle Cuisine
Win a Weekend Getaway in Boston!

Check out our Soupah Snapshots Photo Contest on facebook!  And learn how easy it is to win a fun-filled weekend getaway for 2 to historic Boston, Massachusetts to experience the best our hometown has to offer.  


Thank you for signing up to receive Soups On!  We hope that you enjoyed this issue. Please keep in touch while you wait for our next issue.
- Everyone at Kettle Cuisine
Join Our Mailing List
Copyright © 2011 Kettle Cuisine. All Rights Reserved.
Kettle Cuisine | 270 Second Street | Chelsea | MA | 02150

NFCA's Critical Research Study: Gluten in Medications

As somone who has a bag of 19 prescriptions I take almost every day, this is an issue that clearly concerns me.  I am indebted to NFCA for sharing it, and I post it here.
Thank you NFCA for all you do.  You are my go-to source for GF and Celiac Information.

*****5 Stars

In case you haven't heard, NFCA has launched a very important survey for anyone living gluten-free, and we need help from all of you to spread the word! Here are the details:

Last November, the National Foundation for Celiac Awareness (NFCA) announced that it would conduct a first-of-its-kind research study on gluten in medications, funded by the U.S. Food and Drug Administration (FDA). NFCA, partnering with St. John's University College of Pharmacy and Allied Health Professions, is conducting this research in two parts. The first part of the study is happening now: a survey of the celiac and gluten sensitive populations.

NFCA urges all people who are following a gluten-free diet to participate. Participants will be asked about their experiences taking medicine. They will also be asked to share information if they think they might have had a gluten-related reaction to an over-the-counter or prescription medicine. Results from the survey will guide the second phase of the study: our team will test some of the medicines identified in the survey to see if they contain gluten.

This critically needed preliminary research aims to validate or nullify the anecdotal adverse experiences associated with gluten in medications that have been reported by people with celiac disease and gluten sensitivity. It is a first step to determine if more investigation is needed, which may lead to additional research, labeling, and safe use guideline initiatives. More information about the Safe Use Initiative can be found at

We are looking to generate as MANY responses as possible to strengthen our research. We need YOUR help in this effort. We ask that you circulate this message and invite all those who are gluten-free to complete this survey.

To participate in the this survey, please go to The survey takes between 4-15 minutes to complete. It closes on February 28, 2012.

When posting about this survey, please use the above survey link or post the following link to our announcement in NFCA's Research News:

Questions? Contact Nancy Ginter at or at 215-325-1306, ext. 101. Many thanks for your consideration and assistance.

restore health.
reclaim lives.
donate now»

national foundation for celiac awareness (nfca)
p.o. box 544
ambler, pa 19002
215-325-1306 ext. 111

The information above is not intended nor suited to be a replacement or substitute for professional medical treatment or for professional medical advice relative to a specific medical question or condition. The above information is not intended to establish a doctor/patient relationship with any physician. There is no replacement for personal medical treatment and advice from your personal physician.