There is nothin' like Valentine PEEPS

I'm thrilled that PEEPS have such a broad selection of candies for Valentines Day. I admit it -- I love PEEPS.  I have to have them for every holiday.

But this year, there are some really special PEEPS out there -- I've found them readily available at the local Mega Mart, CVS, and grocery stores. The wonderful makers of PEEPS sent me a beautiful selection to try. I've been carefully hoarding them for Friday (and since we're in the throes of an ice storm, they will come in handy).

• Sugar-free PEEPS: Crunchy and meltable, these don't spike blood sugar or cause gastric distress. For me, a major PEEP lover, these are a special treat. It means I have a Valentine's basket for myself!

• Beautiful dark-chocolate dipped PEEPS. Raspberry dipped in chocolate. It's going to be a treat in my Valentine's basket!

• Lovely big hearts, lovely little chocolate mousse bears. Such a yummy treat.

Here's a description from the maker of PEEPS:

Strawberries, Cherries and Chocolate can always be improved with marshmallows! Valentine’s Day will be here and what better way to show your loved one that you care then with some adorable and fun PEEPS® marshmallow candies. Your Valentine’s heart will flutter since PEEPS® are low in calories, gluten-free and come in a variety of flavors. PEEPS® Valentine’s Day treats can serve as a token of affection for your loved ones or adorable accents to baked good for your sweetheart. Try one or all of the seasonal varieties and express your PEEPSONALITY®!
PEEPS^® Valentine’s offerings include:

• Chocolate Dipped Strawberry Crème Flavored Chicks (3 ct)

• Chocolate Mousse Flavored Marshmallow Bears (6 ct)

• Cherries Drizzled and Dipped in Chocolate (3 ct)

• Marshmallow Hearts (2 and 6 ct)

• Chocolate (milk or dark) Covered Raspberry Flavored Hearts (individually wrapped)

• Strawberry Crème Flavored Marshmallow Hearts (9 ct)

• Vanilla Crème Flavored Marshmallow Hearts (9 ct)

• Sugar-Free Marshmallow Hearts (3ct)

Visit the home page at www.marshmallowpeeps.com.

Happy Valentine's Day and much love!

Ging

New Nabisco Rice Thins -- ready for the holidays

Welcome to the holiday party season.  After years of being gluten free, I've come to feel that I don't fit in at holiday settings at all -- whether I'm relegated to the fruit and veggie tray, or I'm told I should consider bringing my own food.

Well hahaha to you this year.  Nabisco has introduced some delicious new Rice Thins crackers, and I have been carting them around with me to make sure I'm the one with the tastiest treats!

Nabisco recognizes it is sometimes difficult for consumers to find a gluten free snack they can enjoy and thus created a product that caters to everyone. It’s no longer difficult to entertain when you have guests with gluten-free restrictions; with Rice Thins it’s easy to satisfy all lifestyles and palates. Rice Thins is available in three varieties:

• White Rice Original

• Brown Rice White Cheddar

• Brown Rice Sea Salt & Pepper.

Here are a couple of things I've used with Rice Thins:

Pick-a-Peppa Sauce on top of a block of light cream cheese.  This is especially tasty with the sea salt and pepper. 

Cheese balls -- I make mine with cheddar cheese, cream cheese, finely chopped green onions, and I roll them in chopped pecans.  Sometimes I make a cheese ring and fill the center with my homemade pepper jelly. This is great for the plain crackers.

Spinach dip is always a big favorite at holiday gatherings -- these crackers are perfect for dipping in the homemade spinach dip with sour cream, mayo, chopped fresh cooked greens, green onions, parsley, dill and oregano.  In fact, I stopped using the packaged veggie soup mix a long time ago,

I think the cheddar crackers are great with small slices of deli turkey or ham. 

These crackers are readily available -- I've found them locally at Publix, Kroger and WalMart.

Here's a link to the nutritional information for the Cheddar thins.

I hope you'll consider trying them!

Much love,
Ging

Sometimes, my life gets a little bit wonky

I'd say that best describes the last THREE MONTHS when I haven't posted to my blog.

For those who sent me information, I will do my best to get the information up here in the next few weeks. I've tried a lot of great products that would be awesome stocking stuffers/gifts for your gluten-free friends.

 I also have a long post I've been working on about sustainability, local food movements, and feeding your family well with local input.  I actually changed my stubborn mind about things this year. While I am still fiercely committed to local food, I am finding more availability as I look around.

I've studied a lot of information this summer (last summer) about local seafood, and I've had a real problem making decisions about actually eating seafood.  I made a promise and I plan to keep it.

Finally, if you follow me on Facebook, you know I made a bucket-list trip to Germany, Austrian and Italy in September.  Then I came home and was sick in bed until the middle of October.  I'm glad I considered it a bucket list trip -- I can't travel like I used to.

But I had a blast.  I just didn't blog much. (I used my Tumblr blog "Squirrels are just rats with good PR" for the travel posts.

I ask your forgiveness, and as I now endeavor to write my missing posts, I ask your patience.

Much Love,
Ging

PS  I am in the middle of assessing my CNS Temporal Arteritis and visiting a new rheumatologist, a new endocrinologist, and anyone else at Emory who can help us.

Join the Gluten-Free Awareness Tour in DETROIT

I am very honored to be a part of the blogger team for these wonderful events!  I hope if you live near Detroit, you'll kick off Celiac Disease Awareness Month and attend this extracaganza.

The best s'mores ever made -- hooray for @Plushpuffs

Do you love marshmallows but hate that they're so filled with preservatives?

Behold, Plush Puffs.

I think everyone should snap up a few boxes of these delightful artisan marshmallows for the rest of the summer's cook out desserts. Or to eat out of the box. Or to eat out of the...wait. I already said that. You can order them from the site directly, in boxes or in bulk. Or both.

While the site has some great recipes I adapted a 

GRILL TOP S'more RECIPE (here's what they look like assembled).

Two aluminum cupcake pans lined with an aluminum foil cupcake liner (important for removal -- I get these at the Dollar Tree).

I graham cracker, broken in half, for each cup I use American Gra-Frutti gluten free graham crackers.

Two bars Bittersweet or Dark Chocolate (we used Lindt) Broken into chunks

One PLUSH PUFF per cup

Take the tin, and place a half graham cracker on the bottom.

Top with a crumble of chocolate, then a PLUSH PUFF, then more chocolate.

Make a hat for it with another chunk of Graham Cracker.

Place on the grill for about three-five minutes,  Watch carefully! Don't leave them.

Delicious!

Here's more information about PLUSH PUFFS:

Plush Puffs Gourmet Marshmallows are handmade, all natural, low-fat intensely flavored marshmallows! Many varieties are gluten free and have no high-fructose corn syrup. Light, fluffy, billowy puffs of sticky, gooey goodness, these gourmet marshmallows are made the old fashioned way – handmade in a two day process of whipping to a heavenly lightness, and flavored with the absolute highest quality all-natural ingredients. From whipping at a precise time and temperature to cutting them by hand, there are no short cuts taken to make these gourmet Puffs.

Plus there's a great assortment of gluten-free products.  

I hope you like them as much as I did! Order some now for your next treat!

Much love,

Ging

Six months in -- retirement at a glance (or, why I'm so behind on my blogging).

This is a profound apology to all of those merchants who've been sending me samples.

I'm behind and I apologize.

Those who know of my battle with Giant Cell Arteritis/Temporal Arteritis know I'm on chemo and prednisone and battle chronic illnesses. I don't use my health as an excuse lightly -- but I have been behind in my blogging about some fine gluten free products.

If you want to read about my health, click here.

I'm going to try to catch up as soon as I can. I appreciate your patience.

Ging

a Great Fathers Day treat from @Switchtoturkey Jenni-O Turkey Products

Photo: Jenn-O website

Throughout the Spring, I've been trying to lighten our cholesterol and consume more lean protein. I was impressed that the Jenni-O turkey products are healthy, lean, and gluten free.

The kind folks at Jenni-O sent me coupons to share with my friends and readers, and the winners were:

•Katy G

•Tabitha G

•Randi B

•April B

•Sheila B

•Monica E

I used two coupons to try some wonderful GF turkey meatballs. 

But the best find -- and the one I suggest for the Fathers Day or July 4 Grill, are these burgers --

Turkey Jalapeno Jack burgers.  I admit it took it a while to find them locally, but I'm really glad I did! They are delicious as a burger steak -- we topped with homemade Ninfa's Sauce and more pepper jack cheese. Who needs buns?

Here's a history of this sauce, and also the recipe.

MAKE AHEAD: The green sauce's flavors and texture improve when the salsa is refrigerated for at least 2 hours or up to 1 day in advance.

Makes 9 cups (18 servings)

Ingredients:

• 20 tomatillos, husked and rinsed
• 6 jalapeno peppers, seeded and stemmed
• 2 medium onions, cut into quarters
• 10 cloves garlic, peeled and wrapped as a group in aluminum foil
• 6 ripe Hass/dark-skinned avocados
• 1 1/2 to 2 cups sour cream
• 1/2 cup chopped cilantro
• 1 tablespoon plus 1 teaspoon kosher salt, or to taste

Directions:

Position the top oven rack 4 to 6 inches from the broiler element; preheat the broiler.

Arrange the tomatillos, jalapenos, onions and garlic packet on a baking sheet. Broil for 15 to 20 minutes, monitoring theables closely and turning them regularly to ensure even charring. Let them cool on the sheet.

While the vegetables are roasting and cooling, cut the avocados in half horizontally. Remove their pits and scoop out the flesh.

Working in batches, transfer the tomatillos, avocados, onions, jalapenos and roasted garlic to a blender; puree until smooth. (For a spicier green sauce, you can always roast extra jalapenos and add them one at a time until you reach your desired heat level; you can also leave the seeds and stems intact.)

Pour the batches of pureed green sauce into a mixing bowl large enough to hold 9 cups or more. Fold in the sour cream until you reach the consistency you desire. Fold in the chopped cilantro and the salt.

Cover and refrigerate for at least 2 hours and up to 1 day before serving; taste and adjust the salt as needed.

Recipe Source:

Adapted from a recipe in Walsh's "The Tex-Mex Cookbook: A History in Recipes and Photos" (Broadway Books, 2004).

Much love, and many thanks Jenni-O!

Ging