Thursday, October 31, 2013

Almond Fresh Winner!

Halloween is the perfect day to hand out treats, and I have a great treat in the form of $20 in coupons for Almond Fresh products for the winner of the giveaway. There was a fantastic response to the short, 1 week giveaway, and I want to thank everyone for entering.

Wednesday, October 30, 2013

Wordless Wednesday

With Halloween just around the corner, I thought I would have a Halloween-themed Wordless Wednesday. Here are a few images from last year. Looking forward to tomorrow!

My son and my niece

The baby, at only 2 months. He looks much older!


Monday, October 28, 2013

What My Son Will Get in Return for his Gluten Filled Halloween Candy

Since there are so many gluten-filled candy items that my son will get when trick or treating this Halloween, my husband and I wanted to make sure that he still got to enjoy the holiday even though he would have to give up most of his candy. We decided that instead of trading candy for candy that we would trade his candy for a bag of non-candy treats, an idea my friend Lisa from Pocketfuls gave me last year.

Gluten Free Weekly Menu Plan

Heading into Halloween week, things have been a bit crazy around here! Here's our simple menu plan for the week, including a freezer meal for Halloween night. Just pull out, defrost, and heat before eating. Couldn't be easier! Enjoy your week, and have a spooktacular Halloween.

Monday: Fish Tacos (tortillas, baked tilapia, avocado mayo, curtido) Curtido Recipe

Saturday, October 26, 2013

10 Tips for a Safe and Gluten Free Halloween

When your child has food restrictions or allergies, holidays that are supposed to be fun can turn into nightmares for parents trying to keep their kids safe. In addition to the usual safety precautions, there are the concerns about what your child can eat, and how to handle the disappointment that can accompany the realization that most of what’s in their trick or treat bag isn’t safe for them to consume. Here are some tips for a safe and happy gluten free Halloween.

Friday, October 25, 2013

Gluten Free Buzz (18) : Halloween Edition

In the spirit of Halloween, I thought I might do a Halloween themed Gluten Free Buzz this week. So, instead of the latest research or news headlines, here are a few articles about Halloween, GF-style.

Thursday, October 24, 2013

Almond Fresh Review & Deliciously Different Drink Contest!

UPDATE! The giveaway for this contest has been changed FOR THE BETTER! Rather than giving away a coupon for a free product, I will be giving away $20 in coupons for Almond Fresh products to one lucky winner. Better, right? YES! Now keep reading for your chance to enter! If you already entered, your previous entries remain valid.

Many of you who read my blog regularly know that in addition to being gluten free, my son also has a very difficult time with cow's milk. We drink a lot of goat's milk, soy milk, and rice milk around here, and use a ton of dairy-free alternative products for cooking and baking. Still, I have to admit, Almond Milk was never really on my radar as an option. Sure, I saw it on the shelf, taking up space beside the other dairy alternatives, but my eyes would just skim over it to find the product I was already used to buying.

Tuesday, October 22, 2013

Catelli Gluten Free Pasta Review & A Recipe

Updated: In the original post I wrote that the product is produced in a wheat free facility. I have received confirmation that it is produced in a gluten free facility and is Certified Gluten Free by the Canadian Celiac Association.

It's no secret that I love pasta, and that my family eats a pasta dish at least once a week. I have probably tried more gluten free pastas than any other GF product, and I continue to explore every time a new pasta comes on the market. I was getting ready to try Catelli's new line of pasta when they sent me a box and a few recipes to share with my readers. Perfect timing! Just for the record, I have not been financially compensated for this post, and my opinions about the pasta are my own.

Monday, October 21, 2013

Recipe: Slow Cooker Beef Stew

This recipe is comfort food at its best. Hearty beef stew with chunks of potato and carrots, in a rich, wine-based broth. So easy to prepare, and filling on these chilly fall evenings. When I was a kid, my dad used to make stew whenever it was really, really, cold outside, and it's one of those foods that has a special place in my heart since it reminds me so much of him.

I don't know if my stew can compete with his, but it's still pretty good! The aroma in my kitchen as this was cooking was intoxicating, and everyone was lining up to enjoy a bowl when it was ready. Serve with a gluten free baguette so you can mop up all the juices in the bottom of the bowl!

Feel free to use up vegetables you have in the fridge that need to be used, or to substitute chicken or turkey for a slightly different version.

Sunday, October 20, 2013

Gluten Free Weekly Menu Plan

Thank goodness for my slow cooker! This weekend I was able to get the meal plan done with minimal actual work because I took advantage of the slow cooker. With the weather getting colder, heartier soups and stews are in order. I hope something here inspires you to make some comfort food too!

Monday: Slow Cooker Beef Stew

Saturday, October 19, 2013

Gluten Free Halloween Candy Lists

Every year, I find myself scrambling to find up-to-date gluten free candy lists so that I know what I can allow my son to keep after trick or treating. There are a few sites that update their lists every year, so instead of duplicating their work, I will share the love and direct you to two of those sites where you will find pretty comprehensive lists that are up-to-date. Since companies often have different formulations for candy sold in different countries, I have included lists for both Canada and the United States.

Halloween: Marshmallow Pumpkin and Monster Treats

I am a huge Halloween fan. It's great to suspend reality for a while and enjoy the land of make-believe. Halloween is made for children, and now that I have two of my own, I enjoy watching them experience the magic for themselves. Unfortunately, when food restrictions like being gluten free get thrown into the mix, some of those traditional Halloween treats are suddenly off-limits.

I refuse to let my son feel as though he's missing out on anything because of an ingredient, so we just go ahead and make our own Halloween treats that any kid would love. My sister is throwing a child-friendly Halloween party next weekend, and I'll be making these treats and more to contribute to the festivities. I prefer to make treats that my kid can help with, and these fit the bill.

Friday, October 18, 2013

Gluten Free Buzz (17) The Week's Celiac and Gluten Free Headlines

Hey everyone! Welcome back to gluten free buzz, where I keep you up-to-date on the news in the world of Celiac and Gluten Free. Last night Twitter was abuzz as Jon Stewart hosted a gala to raise funds for Celiac Disease research. His kids have Celiac disease, so it's a personal issue for him. But he wasn't the only headline, so let's get to it!

Thursday, October 17, 2013

Recipe: 20 Minute Gluten Free Mac 'N' Cheese

Macaroni and cheese seems to be one of those mysterious dishes that everyone loves but no one has a clue how to make. Most recipes I've come across have a list of ingredients so long that the average cook would be intimidated to try them. I do have a mac 'n' cheese recipe that involves a few different types of cheese, breadcrumbs, and an oven, but the truth is that I barely make it because it's too time consuming.
When my son asked why he can't have the macaroni that his friends at daycare got to eat, I knew it was time to come up with a version that he could enjoy. I sometimes forget how difficult it must be for such a little boy to be left out of eating the same things as his friends since he handles it so well most of the time. The excitement on his face when he said it looked just like his friends' macaroni and cheese reminded me of how important it for him to feel included as much as possible.

Tuesday, October 15, 2013

Gluten Free Weekly Menu Plan

Turns out that Thanksgiving Weekend was busy than I had originally anticipated. Yesterday was spent at the farm, then later we cleaned up a good portion of the garden to prepare it for winter. So I didn't get the menu plan up yesterday, but better late than never, right?

This week's menu plan is simple, with a freezer meal and the rest are one-pot dishes. The recipe for the macaroni will be posted soon.

Monday: Shepherd's Pie (RECIPE)

Tuesday: Chicken & Vegetable Fajitas w/Homemade Tortillas

Wednesday: Homemade Macaroni & Cheese

Thursday: Harvest Vegetable & Lentil Salad (RECIPE)  & Sweet Potato Soup

Friday: Gluten Free Eggplant Cannelloni (RECIPE)

Sunday, October 13, 2013

Happy Thanksgiving!

Today is Thanksgiving in Canada, so to all my Canadian readers, I want to wish you a wonderful Thanksgiving full of love and laughter with the people you love.

This year has been one of ups and downs for my family. I have been home with my youngest son on maternity leave for the year, which has given me the chance to spend more time writing and blogging, and also allowed me to be here for my older son's first day of kindergarten. I'm able to walk him to school every day, a luxury I wouldn't have if I were back at my day job. We're figuring out this new schedule and I'm working hard to make my freelance writing career take off, and I'm loving every minute of this new challenge.

It's also been a tough year in many ways. One of my Aunts passed away suddenly, another saw her breast cancer return, and my father in law is currently recovering from a surgery that saved his life. My sister in law's mother passed away days before her grandson's first birthday. My son who is gluten free spent the first half of the year undergoing a barrage of tests and procedures looking for everything from lung caner to leukemia, and we still don't have any answers as to what's causing his enlarged lymph nodes. The search continues.

Still, there have been some great memories and wonderful blessings, and these are the ones I want to focus on this Thanksgiving. I have a wonderful husband and two fantastic children. I'm working at a job I love. I have my parents and my sister and niece and a large extended family. I have a whole network of in-laws who are amazing, and my children even have a set of great-grandparents who are alive and pretty healthy.

I hope you find the important things to feel thankful for, and that the good outweighs the bad. Thank you for reading the blog and making me feel as though I have something to contribute and am not just typing into the wind!

Saturday, October 12, 2013

Last Minute Thanksgiving Meal Ideas (All Gluten Free)

So you left Thanksgiving planning to the last minute. Now what? Need some simple meal ideas? Have no fear, Thanksgiving dinner can be a success, even if you haven't been planning for it over the past month!

If this is your first gluten free Thanksgiving and you've been at a loss about how to create a gluten free meal, I promise it's actually very easy. Avoid pre-stuffed birds because the stuffing is rarely gluten free, and then think naturally gluten free for the side dishes.

Turkey is pretty much a tradition for most people, so the bird is probably the biggest concern. If you're not making a meal for 30 people, consider a turkey roast. Similar to a pork or beef roast, it's a deboned and tied up turkey with only white meat. I served it last year for 6 adults and two children, and it gave me two full platters of meat, with enough leftovers for the next few days. A turkey roast takes less time to cook, takes up less space in the oven, and is easy to carve without all the bones and bits that nobody wants. Since it's all white meat, I cook it in a little bit of vegetable or chicken broth to keep it moist and give it some added flavour.

What about gravy? I use Imagine Organics Turkey Gravy. It's gluten free, and has the flavour and consistency of homemade gravy. When cooking a turkey roast I often leave out stuffing, but if it's a family tradition, go ahead and make it. Turn your favourite stuffing recipe gluten free by substituting gluten free bread or croutons or whatever you use for the regular ones in your recipe, and adjust the liquid a bit for the extra dryness of the gluten free product.



On to side dishes. The simplest side dishes are often the most delicious. Add some carrots, parsnips, onion, or other fall root vegetables to the roasting pan for a gorgeous roast vegetable medley. Toss with some olive oil, rosemary, salt and pepper once cooked and you'll have a fragrant and delicious side dish. Mashed potatoes are big at my house, and so simple to make. Peel and boil potatoes, and mash them right in the pot with some butter, milk (or dairy-free alternatives), nutmeg, salt and pepper. Mashed sweet potatoes or cubed sautéed squash are great alternatives. Alternatively, roasting some potatoes while the turkey roasts would be delicious as well.

If you're looking for something with all those fall flavours but is just a little bit different, how about a warm harvest vegetable and lentil salad? Click HERE for the recipe.

No turkey dinner would be complete without some condiments. For last minute planning, I would buy applesauce, but canned cranberry sauce just won't cut it. My cranberry sauce can be made in no time, and will make your meal taste as though you've been cooking for hours. Click HERE for the recipe. Add a salad and you've got a pretty good meal.

If you have some extra time, how about making some cornbread? Bob's Red Mill has a great cornbread mix that I sometimes make as a bread and sometimes make as muffins. It adds another homemade touch but is so easy to make. If you need appetizers, think simple: a veggie platter with hummus, make a platter with gluten free crackers, cheese, grapes, and some apple slices.

For dessert, pumpkin pie is great but if you can't find a gluten free one and don't have time to make it, gluten free cupcakes with a scoop of pumpkin puree mixed into the icing adds that pumpkin feel without all the work of making a pie. An apple crumble/crisp is easy to put together and can go in the oven while eating dinner. Click HERE for a simple recipe.  My pumpkin squares are little bite sized treats that kids love, and they're made from a box mix. Click HERE for the recipe.

Last Minute Thanksgiving Dinner:

Appetizers: Veggies & Hummus, Cheese Platter with GF Crackers, Grapes, & Apple Slices

Main Course: Turkey Roast with Gravy & Cranberry Sauce
2 Side Dishes: Potatoes (roast or mashed), Roasted Vegetables, Warm Roast Vegetable and Lentil Salad, Regular Salad

1 Dessert: Pumpkin Pie, Apple Crumble, Cupcakes, Chocolate Pumpkin Squares

Remember, the meal is only one part of Thanksgiving. Being with family and friends and being thankful for everything we have is the real reason to celebrate. A wonderful meal prepared with love and enjoyed with family is the real blessing.

Have a Wonderful and Safe Thanksgiving!

Thursday, October 10, 2013

Gluten Free Buzz (16)

This weekend is a long weekend in Canada, and my to do list is of course out of control! Still, I'm looking forward to pumpkins and turkey and good old family fun with the kids.

If you live in Canada, enjoy the long Thanksgiving weekend. If not, have a great regular weekend ;)

This week's round-up includes a controversial study almost guaranteed to make parents of Celiac children feel guilty. Sigh.

Controversial new theory on how parents may be increasing their children's risk for developing Celiac Disease. Read the study results and some varying opinions at PNJ.

Think you know your Celiac customer? You may be surprised at the results of a recent UK survey. Read more at Bakery and Snacks.

Some important points to note about the new FDA label standards, via Allergic Living.

Want to know if that Butterball turkey is gluten free for Thanksgiving?

Australian farmers are investing in alternative crops as gluten free diets grow in popularity, via Yahoo News.

Recipe: Fall into Bliss Harvest Vegetable & Lentil Salad

This past weekend I went to an annual conference called Blissdom Canada. It's a social media conference that attracts mostly women, and the time is spent in workshops and listening to keynote speakers who provide advice, inspiration, and hands on tools for being a better writer, entrepreneur, networker, etc. I absolutely adore this event, and feel that it's worth every penny.

This year and last one of the sponsors was Canadian Lentils, and they put on a fantastic gluten free lunch for attendees on the second day. They also sent us home with enough lentils for a year, so I immediately had to get in the kitchen and come up with a new recipe. My son loves his lentil soup, and I like lentils in casseroles and salads. I wanted to make something that reminded me of the meal from the conference, but that had my own personal spin on it.

I call it Fall into Bliss Harvest Vegetable & Lentil Salad because it has all the flavours of the fall harvest, and reminds me of Blissdom Canada. I hope you like it as much as I do!

A word on the ingredients- I used the fall vegetables I had on hand, but I think this salad would be wonderful with roasted peppers or asparagus, squash, celery, or any variation of flavours you like. If honey-mustard vinaigrette isn't your thing, use you're favourite dressing instead. This salad was so delicious even the baby liked it!


For the salad

2 cups green lentils
4 cups water or vegetable broth, plus extra if needed
4 golden beets, cut in bite sized wedges (I like golden beets because they have a milder flavour than red beets and don't stain everything in site. They give beautiful colour to the salad.)
1 onion, sliced
1 cup mushrooms, halved
1/2 eggplant, diced
10 cherry tomatoes, halved
Olive oil
Salt & Pepper

For the dressing

2 tbsp. Dijon mustard
1 tbsp. honey (or agave for vegans)
1 tbsp. apple cider or white vinegar
1 tsp. chopped thyme (or dried)
1 clove garlic, minced or crushed
1/4- 1/2 cup olive oil

Preheat oven to 375F

1- Arrange beets, onion, mushrooms, eggplant, and cherry tomatoes on a baking sheet and toss with a small amount of olive oil, salt and pepper. Use just enough oil to lightly coat. Roast vegetables until cooked through, about 30 minutes. I check and give them a stir every 15 minutes.

2- While vegetables are roasting, cook lentils. In a saucepan, bring water or broth to a boil. Pour in clean, washed lentils and bring to a boil. Reduce heat to a simmer and cover, stirring occasionally. Lentils are done when they are soft, but not mushy. Add more water in small increments as needed. Remove from heat and drain excess water.

3- To make the dressing, mix mustard, honey or agave, vinegar, thyme, garlic and olive oil in a small bowl or glass jar. Mix briskly with a fork or shake in a closed jar to combine. Taste and adjust seasonings to your preference.

4- When vegetables are cooked, toss with lentils in a serving bowl. Let cool slightly, and add dressing, reserving a little to pour on top when serving. The lentils will soak up some of the dressing, so if serving later, make a bit more dressing to have on hand.

Serve with some chopped herbs on top. Crumbled blue cheese would also go nicely with the honey-mustard dressing. This would make a great alternative side dish for a Thanksgiving dinner. It has all the flavours of fall, but is a bit of a fresh twist on tradition.

Wednesday, October 9, 2013

October's Cookbook of the Month: Gluten Free Breakfast, Brunch, and Beyond

This month I chose a cookbook that's a little different from all the others. I sometimes run out of breakfast ideas for the munchkins, or I find myself making the same smoothie several days in a row. I'm a big fan of breakfast and brunch foods, so it sounds like this book might be perfect for my family!

Think it might be perfect for your family too? Enter the giveaway below!

Breakfast is the favorite meal of the day for millions of Americans, but those with a gluten intolerance are out of luck, since many breakfast foods and baked items have been banned from their diet. They must find gluten-free alternatives or go without. For the rising number of Americans who are choosing to follow a gluten-free diet as a healthy lifestyle and for parents experimenting with gluten-free recipes for their families, they, too, are having to do without.
That disappointment will no longer be the case. In Gluten-Free Breakfast, Brunch & Beyond, home cooks will discover a variety of gluten-free recipes for their family’s favorite breakfast foods. From light quick breads, muffins, biscuits and scones to tasty pancakes, waffles, coffee cakes and sweet rolls, this collection of 100 recipes will bring breakfast back to the gluten-free table. A tantalizing array of frittatas, quiches, and breakfast casseroles are perfect for any meal of the day. The recipes in Gluten-Free Breakfast, Brunch & Beyond are quick and easy to make and yield delicious, satisfying results.
Recipes for homemade all-purpose flour, crepe batter, pancake batter, sweet roll dough, and biscuit dough will give every gluten-free cook the basics for creating delicious dishes of their own.
In addition to great recipes, Gluten-Free Breakfast, Brunch & Beyond will provide cooks with the information they need about gluten-free ingredients, including ingredients to include—and avoid--in their diet and preparing and measuring ingredients. Each recipe chapter will begin with tips to help home cooks create great-tasting gluten-free breakfast specialties to serve from morning to night.

I love sharing my finds with my readers, and this month's book is no exception! Especially with the colder months settling in, sometimes a fruit cup just doesn't cut it. So, here's your chance to win your very own copy! Good luck. Open to participants in Canada and the United States.

a Rafflecopter giveaway

Wordless Wednesday

Did somebody call for a superhero?

Monday, October 7, 2013

Blissdom Canada 2013: A Life Changing Experience

For those who may not know, Blissdom Canada is an annual conference that focuses on social media, entrepreneurship, and change. I attended last year, and was pretty blown away by the whole thing, but this year's conference blew that one out of the water. It felt as though the organizers took into consideration every bit of feedback from that conference and applied it to this one.

More room for the conference events? Check.

Different content streams so attendees can focus on where their interests lie? Check.

Microsessions spread out in different rooms? Check.

More food options (including gluten free)? Check.

Places where introverts like me can have a few minutes in peace? Check.

Seriously. This conference hit all the right notes, from the venue and sponsors to the speakers and sessions.

There was a lot going on this year. Last year I signed up for Blissdom because I had just had a baby, and I was ready to focus more on my blog. It was my way of giving myself permission to admit that I actually took it seriously, rather than just waving it off as something frivolous. I wasn't ready to monetize yet, and the thought of contacting brands freaked me out, but I was ready to get serious.

How unprepared was I last year? I didn't even have business cards. Nope. I took everyone else's cards and then communicated with them later. I introduced myself and my blog almost apologetically, as though what I had to say on my blog was nowhere near as deserving of attention as everyone else's blogs. Still, last year's conference gave me connections. My Twitter following grew, my blog hits went up (doubled, actually), and brands started contacting me. Nothing major, but it seemed like the moment I began to take myself and my blog seriously, others started taking me seriously too.  That's why I knew I had to attend this year's conference, with new goals in mind.

For those who don't know me, let me clear something up from the start. I am not a great networker. Last year I didn't attend any of the night events. I met people only because they approached me. This year a few of my goals were to attend the meet and greet Thursday night, to meet some of the people I interact with on Twitter in person, to communicate with the sponsors, and to talk to a few new people. I also wanted to get professional head shots taken. Mission accomplished.

I still wasn't the girl squealing and hugging and jumping up and down with the huge group of friends I had made the year before, but I met people. I had interesting conversations. I exchanged my business cards with others. To me, these are all successes. I lucked out with the head shots because when I went to sign up, there was a free spot available right then. No room to chicken out. Anna Epp was amazing. She put me at ease, made me laugh, and took great shots. I could have justified the price of the ticket the first night.

The keynote speakers were unbelievable. I knew I was in for something special when Eric Alper talked about embracing your voice. Be controversial if what makes you controversial is something you actually believe in and stand for. Let that authenticity be what separates you from the crowd. That message of owning your voice set the tone for the rest of the conference. The sessions were fantastic that day, and I learned about creating great content, building a better blog, and how to keep going even when times are tough. 

Then the Social Etiquette panel happened. Neil Hedley moderated a panel of fantastic guests, including Glennon Doyle Melton and Glen Canning, an anti-bullying advocate, and father of Rehtaeh Parsons. If you're wondering if that session was intense, let's just say that most people were crying before the guests even took the stage. They talked about kindness online. About the importance of not engaging with those who are nasty, even when it's hard. Glenn Canning talked about Anonymous finding out the identities of the person running an awful Facebook page about his daughter, and how he declined their offer to make that person's identity public. Glennon talked about feeling afraid every day, and about moving forward anyway. Seriously powerful.

On the last day of the conference, I had a chance to work on the rest of my goals. I'm blogging and freelancing now, yet had no idea how to actually run my business life like a business. The session with Angèle LaFond from Shoe Box Be Gone taught me so much about record keeping, taxes, and essentially how to stop pretending that all I do is write a little blog and start recognizing that this is my career. The food blogger session with Dana Jackson from Hot Pink Apron taught me about food photography, the importance of storytelling, and helped me connect with others in my niche. Finally, the session with Tracy Chapell from Today's Parent gave me the tools and the confidence I need to start pitching magazines. The hands on session with the women from Mom Biz helped me get started on a business plan, and also helped me define who I am as a blogger and what my blog stands for.

Turns out I'm not a food blogger. Well, I'm not ONLY a food blogger. I'm not interested in being the best chef out there with the most gourmet dishes and the most drool-worthy photos. I want to be the go to place for gluten free newbies or parents with gluten free kids to find some simple, practical information and resources to make the transition to gluten free a little bit easier. I want to help them put fast dinners on the table, pack fun lunches and shop at the grocery store with confidence. I want them to have strategies for dealing with birthday parties and other social events. I want to help them dine out in public, find places to travel, choose the right cookbook. I had some inkling of what I wanted to achieve with my blog before this conference, but now it's much clearer and more focused.

The Power Hour was full of advice, stories, and lessons, from some of the coolest people around. Elan Morgan taught me that it's ok to be in the middle of my story, Shannon Fisher talked about pigs, Chris Read of Canadian Dad blog discussed his road back to depression, and there were so many more that I can't list them all. Erica Ehm's opening stayed with me. She asked "Do you get what you want? Because I do. I get what I want." She was strong, all business, and unapologetic about it. I loved it. The conference ended with Drew Dudley reminding us that leadership is something everyone can embody every day, by recognizing and celebrating the leadership of others, the small moments that have big impact, and the ways in which we are good to ourselves and each other.

This conference was full of strong women and a few strong men. I can't vouch for every conversation, but the ones I heard were positive, empowering, and focused on praising how good the presenters were. We learned from each other. The speakers didn't apologize for their success, or shy away from their accomplishments, or insist that there's only one way to do things. I made new friends, met Twitter friends like Lisa from Pocketfuls, in real life, and learned a lot. It was fun, and professional, and inspirational, and I can't wait to do it all over again next year.

Who knows what my goals will look like then?

P. S.: The organizing team did a fantastic job, and kudos to the sponsors, including big hitters like Tim's, Microsoft, and Canadian Lentils to name but a few, who understand that investing in women is a great business decision.

Sunday, October 6, 2013

Gluten Free Weekly Menu Plan

This weekend was kind of crazy since I was away at a conference since Thursday night, but my husband stepped up to cook most of the food for the week, so this is kind of his weekly menu plan!

Monday: Stir Fried Orange Beef & Vegetable on a Bed of Rice Noodles

Tuesday: Chicken Parmesan with Rapini

Wednesday: Chicken & Vegetable Soup

Thursday: Albondigas Dinner (from Gluten Free on a Shoestring)

Friday: Chana Masala on a Bed of Rice

Friday, October 4, 2013

Gluten Free Buzz (15)

Hi everyone! A little late on the Buzz this week, but I swear it's for a good reason. I've been at a conference that started yesterday and won't be over until tomorrow night. It's all great stuff that will help make the blog a better place, and I'll tell you all about it soon. 

For now, some weekend reading.

25 Gluten Free Friendly Colleges. Full List at

What it's like for a kid with Celiac Disease, via The Washington Post.

Montana support group for Celiac and Gluten Intolerance Sufferers. Read more at The Laurel Outlook.

Putting Celiac Screening to the Test via Gastroenterology & Endoscopy News.

Fibromyalgia & Celiac Disease, at ProHealth.