Wednesday, December 31, 2008

New Allergy Food Shopping Site

https://www.navanfoods.com

Turkeys that are Gluten Free

Butterball: Butterball Fresh Turkey and Butterball Fresh Breast of Turkey are all-natural and contain no added ingredients. The gravy packets that come with some Butterball Turkey products contain gluten and are indicated on the gravy packet label.

Honeysuckle White: The All Natural Whole Turkey, Fresh Bone-In Turkey Breast, Frozen Whole Turkey, Frozen Bone-In Turkey Breast are gluten free.
Jennie-O: Jennie-O Prime Young Turkey—fresh or frozen (the gravy packet contains gluten), Jennie-O Turkey Oven Ready Turkey Breast (the gravy packet contains gluten).

Empire Kosher Turkey Products: Empire Whole Frozen Turkey, Empire Frozen Turkey Breast are gluten-free along with many other products. To see the complete list, visit: www.empirekosher.com

Perdue: According to Perdue, "All fresh, minimally processed chicken and turkey whole bird and parts, (legs, breasts, wings and giblets) are gluten free" To see the complete list, visit: www.perdue.com/util/Perdue-Gluten_Free_List_062408.pdf
Honey Baked Hams: According to their website, "they have reformulated their glaze to be considered free of allergens. This means their hams and turkey breasts do not contain gluten. www.honeybakedonline.com

Dietz & Watson Meats: Nearly all of their meats are gluten-free. To see the list of their few products that are NOT gluten-free so you can avoid them, visit: http://www.dietzandwatson.com/go/faq/health/

Thursday, December 18, 2008

Christmas Cake

Christmas Cake:
Ingredients
2 cups gf flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups unsalted butter, softened
2 cups sugar
4 eggs
1/2 cup sour cream
1 cup gf vanilla yogurt
1 teaspoon gf vanilla
1-1/2 Tablespoon cinnamon
1/4 cup brown sugar

Frosting:
1 cup granulated sugar
1/3 cup water
1/4 teaspoon cream of tartar
dash of salt
2 egg whites
1 teasoon gf vanilla

Directions
Cake:
Preheat the oven to 350°F. Grease and gf flour the bundt pan. In a large bowl, beat the butter and sugar until light and fluffy. Beat in eggs, sour cream, yogurt and vanilla.

In a separate bowl, combine gf flour, baking powder, and salt. Add dry ingredients to egg mixture and beat on high speed for about 3 minutes.

In a small bowl, combine cinnamon and brown sugar. Set aside.

Pour 1/2 of the batter into the prepared bundt pan. With a spoon make a groove in the center of the batter. Sprinkle cinnamon mixture into the groove. Pour remaining batter into the bundt pan. Bake at 350°F for 50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan. Remove from pan and cool completely.

Frosting the Cake:
In a small saucepan, combine sugar, water, cream of tartar and dash of salt. Bring mixture to a boil, stirring until sugar has completely dissolved. Very slowly, add the sugar syrup to 2 unbeaten egg whites. Beat constantly with an electric mixer until stiff peaks form, about 7 minutes. Beat in 1 teaspoon vanilla. Frost cake and serve.

Crunchy Chocolate Dipper Sticks

Crunchy Chocolate Dipper Sticks
Sunbutter Crunch snack bars dipped in chocolate. A perfect combination!
NO: wheat, gluten, dairy, peanuts, tree nuts, egg or soy.



Ingredients:
1 pkg Enjoy Life® Sunbutter Crunch snack bars
½ cup sunflower seeds, crushed (optional)
1-10 oz bag (1 1/2 cups) Enjoy Life® semi-sweet chocolate chips
1/2 tsp canola oil

Directions:
1.) Line a tray with parchment or wax paper, set aside.
2.) Cut Sunbutter Crunch snack bars in half lengthwise, set aside.
3.) To melt chocolate, place chocolate chips, and oil in a microwavable container. Heat for 1 minute, stir. Heat for 30 seconds, stir. Continue process until chips are melted. Be careful not to over heat: chocolate may scorch.
4.) Dip 1/2 of Sunbutter Crunch bar into chocolate. Gently tap dipped bar to remove excess chocolate. Dip into crushed sunflower seeds (optional)
5.) Set cut side down on lined tray. Set aside to cool until firm.
6.) Share and enjoy with your family and friends!

Coca Loco Peppermint Pleasers

Cocoa Loco Peppermint Pleasers
A finger-friendly dessert for everyone!
NO: wheat, gluten, dairy, peanuts, tree nuts, egg or soy




Ingredients:
1 pkg Enjoy Life® Coco Loco Bars
1/2 cup Peppermint Candy Canes (crushed)
1-10oz bag Enjoy Life semi-sweet chocolate chips
1/2 tsp canola

Directions:
1.) Line a tray with parchment or wax paper, set aside.
2.) Cut Cocoa Loco bars in half lengthwise, set aside.
3.) Melt chocolate. Place chocolate chips and oil in a microwavable container. Heat for 1 minute, stir. Heat for 30 seconds, stir. Continue process until chips are melted. Be careful not to overheat: chocolate may scorch.
4.) Dip half of the Coco Loco snack bar into chocolate. Gently tap dipped bar to remove excess chocolate. Dip into or sprinkle on crushed peppermint candy cane. Set cut side down on tray. Set aside to cool until firm.
5.) Enjoy life and the holidays, with our Cocoa Loco Peppermint Pleasers!

Fudgey Swirly Bars

Fudgey Swirly Bars
Chocolate fudge with sunbuttery swirls.
NO: wheat, gluten, dairy, peanuts, tree nuts, egg or soy



Ingredients
1/4 cup Sunbutter®
1/2 tsp canola oil
½ tsp brown rice syrup
2-10oz bags (3 cups) Enjoy Life® semi-sweet chocolate chips,
1 1/2 tsp canola oil
1/2 -1 tbsp sunflower seeds (optional)


Directions:
1.) Grease an 8'x8' pan. Set aside
2.) Mix Sunbutter with brown rice syrup, mixture will get thicker. Add the canola oil and mix until combined well, mixture should thin out. Set aside.
3.) Place chocolate chips, and oil in a microwavable container. Heat for one minute, stir. Heat for 30 seconds, stir. Continue process until chips are melted. Be careful not to over heat!
4.) Pour chocolate mixture into the greased pan and spread evenly.
5.) Using a tablespoon, dollop the Sunbutter mixture on top of the chocolate. With a FORK swirl the tines of the fork gently thru the Sunbutter dollops. Sprinkle with sun flower seeds, optional.
6.) Cover and set aside to cool until firm (overnite). To cool faster, place in refrigerator until firm (typically a couple hours). When removing from refrigerator, keep covered until candies reach room temperature. This will help keep the chocolate from blooming.
7.) Cut into desired piece size. Serve and enjoy!

Bistro Bella Vita Resturant

Bistro Bella Vita Resturant has a gluten free menu.

44 Grandville Avem, Grand Rapids MI

Phone 616-222-4600


http://www.bistrobellavita.com/

Tuesday, December 2, 2008

My Thanksgiving

I had a horrid Thanksgiving. My mother side of the family had totally ganged up on me. Their conversations were mainly about how horrid it is to be gluten free and that people are crazy for going on a gluten free diet. My grandmother told my dad, who has Celiac but hasn't done the blood test yet, that he was crazy for eating gluten free before getting a blood test. My dad likes the gluten free food. My family just does not what to take the time to learn about what the disease is and how to cook gluten free. Honestly it's not that hard to be gluten free. It is my 8th year and I found there is more and more gluten free items out there. Things taste alot better then when I was first diagnosed. My grandmother had the hardest time saying that the pumpkin pie is just a pumpkin pie, but she could not. She had to say the pumpkin pie was a gluten free pumpkin pie. The pumpkin pie was also sugarless, but that was ok.She didnt have to say that. My grandfather and my Uncle are both diabetic and have to be sugarless. I know that my mother side has Celiac Disease.
It got so bad I told my mother that we need to leave.

They really hurt my feelings. There is a part of me that never what to see or talk to them again!

All of you out there that have problems with your family, I understand.

Thanks for letting me blow of some steam!

Sweet Potato Biscuits

Sweet Potato Biscuits

2 ½ cups all purpose gluten free flour
¼ cup packed brown sugar
1 tablespoon baking powder
1 ½ teaspoon xanthium gum
¾ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
½ cup vegetable shortening
¾ cup mashed canned sweet potatoes
½ cup milk

Preheat oven to 450 F. combine flour, sugar, baking powder salt, xanthium gum, cinnamon, ginger and allspice in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans.

Combine sweet potatoes and milk in separate medium bowl with wire whisk until smooth. Make well in center of dry ingredients. Add sweet potato mixture; stir until mixture forms soft dough that clings together and forms a ball.

Turn out dough onto well floured surface. Grease or wet hands well. Knead dough gently 10 to 12 times. Roll or pat dough to ½ inch thickness. Cut out dough with floured 2 ½ inch biscuit cutter. Place biscuits 2 inches apart on ungreased large baking sheet. Can cover baking sheet with parchment paper. Bake 12 to 14 minutes or until tops and bottoms are golden brown. Serve warm. Makes about 12 biscuits.

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