Stephanie Life of Determination

A study published in Journal of Insurance Medicine by members of the Celiac Disease Center at Columbia University Medical Center has demonstrated an economic benefit to the diagnosis of celiac disease in a national managed-care population in the United States. Peter HR Green, M.D., Professor of Clinical Medicine and Director, Celiac Disease Center at Columbia University Medical Center, had this to say about the study (Journal of Insurance Medicine, 2008;40:218-228) and the economic benefits of increased diagnosis of celiac disease: "We now have evidence that the increased awareness and diagnosis of celiac disease would benefit not only the patients but would result in health care costs savings." Celiac disease occurs in genetically susceptible individuals due to the development of an immune response to gluten, the protein component of wheat, rye and barley. Studies have demonstrated that celiac disease occurs in about 1 percent of the U.S. population; however, most people wit

http://www.glutenfreeworks.com/symptomology.php Gluten Free Works Symptom Guide How can I tell if I have a problem with gluten? This is a common question people ask in the face of a bewildering array of possible symptoms. We have developed a Symptom Guide below to help you identify possible symptoms and health problems that you can present to your doctor. Here is the list of over 300 Signs, Symptoms, Associated Disorders and Complications directly or indirectly resulting from celiac disease. We were the first to present this information in our comprehensive book, "Recognizing Celiac Disease." This list is now being used by celiac disease centers, national celiac organizations and health organizations worldwide. 1. BLOOD SYSTEM PROBLEMS Abnormal levels of blood components and quality of blood cells and plasma, detected by blood studies ordered by a doctor. Anemia, Folic acid deficiency Anemia, Iron deficiency Anemia, Vitamin B12 deficiency Anti-endomysium (EMA) antibodies pres

Ingredients Makes about 1 dozen 2 cups all-purpose flour, plus more for surface 1/2 teaspoon baking powder 1/4 teaspoon salt 1 stick (1/2 cup) unsalted butter, softened 1 cup granulated sugar 1 large egg, room temperature 1 teaspoon vanilla extract Directions Sift flour, baking powder, and salt together into a bowl. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. With machine running, gradually add flour mixture; mix until combined. Shape into a disk, and wrap in plastic. Refrigerate until firm, at least 45 minutes (or up to 3 days). Preheat oven to 325 degrees. Transfer dough to a lightly floured work surface. Roll to 1/8 inch thick. Using a 5-inch-tall bunny-shaped cookie cutter, cut out cookies. Space 2 inches apart on parchment-lined baking sheets. Reroll scraps, and cut out. Refrigerate until firm, about 15 minutes. Bake until golden, 12 to 15 minutes. Let cool completely on sheets on wire racks. Cookies

Roasted Spiral-Sliced Ham with Maple and Orange Marmalade Glaze Serves 18 to 20 This holiday table centerpiece, sweet on the outside and savory on the inside, makes a memorable main course. Encourage guests to eat the sliced oranges along with the ham since the roasting makes their peels tender and sweet. Ingredients 1 (8- to 9-pound) nitrite-free, boneless, pre-cooked spiral-sliced ham 1 cup grade B maple syrup 1/2 cup orange marmalade 2 tablespoons orange juice 1 teaspoon ground cinnamon 1/4 to 1/2 teaspoon black pepper 1/4 teaspoon ground cloves 2 oranges, sliced (optional) 6 cinnamon sticks (optional) Method Preheat oven to 325°F. Using a sharp paring knife, make shallow crosshatch cuts all over the outside of the ham. Arrange ham in a large roasting pan and bake for 30 minutes. Meanwhile, combine syrup, marmalade, juice, ground cinnamon, pepper and cloves in a small bowl to make a glaze. After ham has baked for 30 minutes, remove from oven; increase oven temperature to 425°F. Arra

Here are ways to help you get ready for Easter: Color Eggs: Coloring eggs was always my favorite thing to do with my mom. Once Easter was over we ate them. Most of the dye kits use vinegar, so as long as they are distilled vinegar you should be fine. Here is Paas website. http://www.paaseastereggs.com/products.htm Here is directions on how to make natural dye for coloring eggs: Here is the preferred method for using natural dyes: 1- Place the eggs in a single layer in a pan. Add water until the eggs are covered. 2- Add approximately one teaspoon of vinegar. 3- Add the natural dye. Use more dye material for more eggs or for a more intense color. 4- Bring water to a boil. 5- Reduce heat and simmer for 15 minutes. 6- If you are pleased with the color, remove the eggs from the liquid. 7- If you want more intensely colored eggs, temporarily remove the eggs from the liquid. Strain the dye through a coffee filter (unless you want speckled eggs). 8- Cover the eggs with the filtered dye and let

I had a lower lumbar surgery on Dec 17th 2008. I have been meaning to tell you all about it, but kept forgetting to. It was amazing on how they went through the side instead of making a opening in the back. The procedure is called the Xlif. If you live in Grand Rapids Michigan, Dr. Timothy Spencer is an amazing doctor. The reason why I had to have the surgery was because I was losing cartilage inbetween my disks. Also he straightened a little of my scoliosis. I was only in the hospital for one night, but was walking that same night after the surgery. Everything was going ok, but my second day home I caught the stomach flu. That made everything worse. I am on my third month and am done with physical therapy and am working out at the gym. I believe that surgery was not to bad was because I was physically fit before having the surgery. My surgeon told me that my back problems most likely came from the Celiac. This surgery has been a painful one and sometimes wish I didn't do it, but m

It has been a year and three months since I had the "time of month". It took me a whole year to get to an endocrinologist. The symptoms I went through was early menopause(I'm only 23 years old), weight gain, tired, sensitivity to heat and cold, sweating, headaches and depression. My primary doctor kept telling me that it was up to my OBGYN, but my OBGYN told me that it was normal to not have the "time of the month". I am so frustrated because I feel so horrid. I went back to my primary doctor's office to see the nurse practitioner who told me that it isn't normal. I finally was refereed to see an endocrinologist. I have done a number of tests. My blood test came out that I am having pituitary issues, but now we have to figure out what is causing the pituitary to not work. It feels like it is taking for ever. In the mean time I have to be very careful on what I eat because I will gain weight pretty quick. I am waiting to see the nurse practitioner at the

The annual Grand Rapids Michigan Gluten Free Food Fair is on May 2nd at Kuyper College on the Beltline. http://myanchorbaptist.org/

If you are trying to go on a Gluten Free diet and are having a hard time and feeling like all you can have is fruit and vegetables then you might what to think about having a Celiac Coach. Here things a coach can do: Walk you through a grocery store Help you go through your food and other items in your home. Answer your questions. Help you understand how to eat at resturants. And so much more!! If you are interested please email me at sn1138@gmail.com Tell me what are you needing help with. Make you life easier with a coach. **There is some charges with certain things**

Just diagnosed and need help with shopping for the first time or even if you have gone shopping and still need help. I can come and help you. If you live in the West Michigan area please feel free to call. Stephanie's Cell:616-490-2616 I will help you get more familiar with being Gluten Free, so it won't be so stressful. Also I can help clean out cabinets or at least go through want you can and can not have. Just give me a call and I will be glad to help you. Stephanie's 616-490-2616 and email is sn11386@gmail.com

https://www.navanfoods.com

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.p

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

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!

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 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 co

Bistro Bella Vita Resturant has a gluten free menu. 44 Grandville Avem, Grand Rapids MI Phone 616-222-4600 http://www.bistrobellavita.com/

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 diabeti

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 o

http://glutenfree.dalucianos.com/index.aspx If you are ever in Chicago this a must go to resturant. Order some frozen items to ship to your house and you will not regret it!!

Butterball Turkey (don't use season packet if it comes with one) Gluten free stuffing Tossed Salad Bush Original Baked Beans Jello salad with fruit Mashed potatoes Gravy Cranberry sauce Green bean casserole Dinner rolls Pumpkin Pie Gluten Free Stuffing 3-4 cups gluten free bread cubes or crumbs 1 8 oz package mushrooms sliced 1 bunch celery chopped 2 medium onions chopped 1 cup raisins 1/2 cup butter cubed 1 can chicken broth (Meijer or Swanson brand is gf) 2 to 3 Tablespoons rubbed sage (McCormick is fine most will be ok just check the ingredients) 1 Tablespoon poultry seasoning (McCormick is fine most will be ok just check the ingredients) 1/2 teaspoon pepper Melt butter in pan saute celery onions mushroom until tender. Stir in broth seasonings and raisins bring to a boil, reduce heat simmer uncovered for 10 minutes. remove from heat and fold cubed bread crumbs into mixture. Loosely stuff the Turkey just before baking o

Living Without Magazine - Gluten Free Recipes Click to Print This Page Gluten-Free, Dairy Free Mississippi Mud Pie Serves 8 This chocolate dessert is certain to be a hit with kids of all ages. It’s delicious served warm, straight from the oven, or at room temperature. ¾ cup granulated sugar 1 cup gluten-free flour blend of choice (Try our high-protein, gluten-free flour blend, below) 2 tablespoons plus ¼ cup unsweetened cocoa 2 teaspoons gluten-free baking powder ¼ teaspoon xanthan gum Pinch salt ½ cup warm milk of choice (plain rice, soy, almond) ¼ cup vegetable oil ¾ cup light brown sugar 1½ cups boiling water 1. Preheat oven to 350 degrees. Lightly grease an 8-inch square baking pan. 2. Mix together granulated sugar, gluten-free flour blend, 2 tablespoons cocoa, baking powder, xanthan gum and salt. 3. Stir in warm milk and oil. Spoon mixture into pan. 4. In a separate bowl, mix brown sugar and remaining ¼ cup cocoa together. Sprin

Velvet Cake Serves 6 4 tablespoons butter 3/4 cup sugar 1 egg 1/2 teaspoon vanilla extract 1/3 cup Flour Blend Number 1 (recipe follows) 1/2 cup and 1 tablespoon Flour Blend Number 3 (recipe follows) 4 teaspoons cocoa powder 1/2 plus 2 tablespoons buttermilk 3/4 teaspoon baking soda 3/4 teaspoon vinegar 1 recipe Velvet Cake Frosting (recipe follows) Preheat the oven to 350 degrees and grease one 6-inch layer cake pan. Beat the butter on medium speed until fluffy. Gradually add the sugar, beating well. Add the egg and beat until blended. Add vanilla and blend well. In separate medium bowl, combine flour blends and cocoa powder. Add flour mixture to creamed shortening, alternating with buttermilk. After each addition, beat on low speed until blended. Take off mixer and fold in baking soda and vinegar until combined. Pour into the prepared pan and bake for 20 to 25 minutes. Cool completely before unmolding, cutting in half and frosting. Red Velvet Cake Frosting Makes enough for 1 cake 1 c

Bob's Red Mill Corn Grits are not Gluten Free anymore!

On Tuesday at 8:30 est on Green Channel. Emeril showed us how to make a gluten free pizza. Here is the recipe Emeril's Gluten-Free Pizza Dough, White And Red Pizzas Recipes Courtesy of Emeril's Food of Love Productions, 2008 Yield: 2 16 to 18-inch pizza crusts Ingredients: 1 cup water (105 – 115 degrees F) 1 tablespoon sugar 2 tablespoons active dry yeast 1 1/2cups white rice flour 1/2 cup soy flour 1/2 cup rice flour 2 cups tapioca flour 2/3 cup instant non-fat dry milk powder 3 teaspoons xantham gum 1 teaspoon salt 1/2 cup hot water 3 tablespoons olive oil 4 egg whites at room temperature Vegetable oil spray Method: Preheat the oven to 400º F. Combine 1 cup of water (105 – 115 degrees F), 2 tablespoons active dry yeast and sugar. Let the yeast "bloom" in the water. Liberally spray two large baking pans with vegetable oil and set aside. Combine the white rice flour, soy flour, rice flour, milk powder, tapioca flour, xantham gum and salt in a bowl of a standing mixer

This list is updated in 2007. So watch labels! 3 Muskateers After Eight Dinner Mints Allan Brand Candy Canes Almond Joy by Hershey's Altoids - gluten will be listed on label as wheat, rye, barley, or oats (Kraft product) Ande's Mints (March 2005) ANDI Bars (Gluten Free and Casein Free) available through www.glutenfreepantry.com Astro Pops Baby Ruth by Nestle (February 2004) Bazooka Gum (August 2004) Beechnut: Peppermint, Spearmint, Cinnamon flavors (September 2003) Big League Chew Gum (Original, Grape, Strawberry) Bit O Honey (February 2004) Bottle caps Break Bar by Glutino (looks/tastes like a Kit Kat, but it IS gluten-free, whereas KitKats are not) available at www.allergygrocer.com Breath savers Mints (Sugar Free, Iced Mint, Mint Cinnamon, Peppermint, Spearmint, Vanilla Mint, WinterGreen) Bubbilicious Gum (April 2003) Bubble Yum Gum Butterfinger (February 2004) Butterfinger BBs (February 2004) Butterfinger Poppables Butterfinger: Pumpkins (September 2003) Cadbury Candy Bars

http://health.groups.yahoo.com/group/KentwoodCeliacSupport/ The Kentwood Celiac Support Group is know online. Sign up and get up coming event dates. If you could not make it to the meeting go online to the group and get the information we talked about.

It time to celebrate! A great Celiac Disease, Gluten/Wheat Allergy/Intolerence support group is here. The meeting are the 1st mondays at 7:00pm at 1000 Slobey SE Kentwood MI 49508. If you are in the area of Grand Rapids, Calendonia, Wyoming, Grandville,etc... are welcome to come. We will be having lots of baking lessons, hands on activities, resturant visiting, feild trips, and baking classes at Coco Charlotte Bakery. This group is were you can get all your question answered and make friends! I hope to see you at our first meeting on Oct 6, 2008 at 7:00pm Feel free to email me any question at sn11386@gmail.com Go to mapquest.com for directions (address: 1000 Slobey SE Kentwood, Mi 49508)

Roben Ryberg's Biscuits (Gluten-Free) This recipe is a sampling from a new cookbook tentatively titled The Gluten-Free Baker by Roben Ryberg, scheduled for publication in the spring of 1999. Roben Ryberg: This dough is great fun to work with. My kids like to play with the scraps. This dough is quite soft, and so are the biscuits. Ingredients: 1/3 cup shortening ½ cup potato starch ¾ cup cornstarch 1 ¾ teaspoon xanthan gum 1 tablespoon baking powder ¼ teaspoon baking soda 1 tablespoon sugar ¾ cup milk ½ teaspoon salt Directions: Preheat oven to 375 . In medium bowl, blend all ingredients. Mix very well to remove any lumps. Dough will be quite soft and a bit sticky. Roll or pat our dough on a lightly floured (cornstarch) surface. Dough should be about ½ inch thick. Cut out biscuits with 2 ½ inch cookie cutters. An inverted glass will also do the job. Place biscuits on lightly-greased baking sheet. Bake for 12-15 minutes, until lightly browned. Makes 6-8 large biscuits. Email me and t

Ingredients: 4 large baking potatoes 1/2 cup low fat milk 3 oz. gf cream cheese, softened 2 Tablespoons gf sour cream 2 teaspoons fresh oregano, minced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup green onions, thinly sliced 2 bacon slices, cooked and crumbled Directions: Preheat oven to 400 degrees F. Pierce potatoes with a fork; bake at 400 degrees F. for 1 hour, or until tender. Cool slightly. Cut each potato in half lengthwise; scoop out pulp, leaving 14" thick shells. Place potato pulp in a large bowl; mash with a potato masher or a fork. Add milk, cream cheese and sour cream to bowl and stir well with a whisk. Add oregano, salt and pepper; combine thoroughly. Spoon potato mixture into shells. Place on a baking sheet; bake at 400 degrees F. for 15 minutes, or until thoroughly heated. Garnish with with green onions and crumbled bacon bits.

http://www.stillridingpizza.com/At-Restaurants.aspx Email:info@stillridingpizza.com (Tell them you want delievery in your area) Pizza Delivery is finally on its way. This website will tell you the places that deliver. Call your local pizza place and bug them about delievering Gluten Free, by asking them to order pizza's from Coco Charlotte!! Coco Charlotte information is on this blog so look around!

http://www.foodtek.com/Products/QBKids.html THis is great for the Kids Easy Bake Oven!!

Ingredients Pierre Herm钳 Cream Puff Dough with Gluten-free variation and modified instructions (makes 20-24 ɣlairs) 1/2 cup (125g) whole milk 1/2 cup (125g) water 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces 1/4 teaspoon sugar 1/4 teaspoon salt *1 cup (140g) Rebecca Reilly GF flour mix 5 large eggs, at room temperature 1 tsp. vanilla Chocolate glaze (see separate recipe) Vanilla and/ or Espresso pastry cream (see separate recipe) *Rebecca Reilly’s GF flour mix uses 2 cups brown rice flour, 2/3 cup potato starch, and 1/3 cup tapioca starch mixed together. Although you only use one cup in this recipe, I keep it on hand- it’s great for many different things. Directions 1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil. 2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry

What months is the best time to buy certain fruits and vegetables? Janurary: Kiwis Kumquats Leeks Spinach Sunchokes Jersalem Artichokes Febuary: Grapefruit Radishes Red potatos March: Artichokes Cabbage Carrots Cauliflower Key Limes Navel Oranges April: Asparagus Broccoli Celery Mushrooms Rhubarb May: Peas Salad Greens Strawberries Vidalia Onions June: Apricots Bell Peppers Blackberries Honeydew July: Blueberries Cherries Green Beans Nectarines Peaches Red Onions Summer Squash Watermelon August: Avocados Corn Cucumbers Grapes Okra Plums Tomatoes September: Apples Asian Pears Cantaloupe Eggplant Garlic Raspberries Zucchini October: Acorn Squash Parsnips Persimmons Pomegranates Pumpkins Radishes November: Beets Bok Choy Bosc Pears Cranberries Daikon Rutabagas Sweet Potatoes Yams December: Brussels Sprouts Butternut Squash Dates Mandarin Oranges Red Currants Tangerines Turnips

4021 Cascade Road SE Grand Rapids MI. Phone: 616-956-3052 3770 Alpine Ave NW Comstock Park MI Phone: 616-647-9902 Please call to see what soup they made for the day. Gluten Free Soups are: Chunky Tomato Chili Spicy Italian Vegetable Fire Roasted Tomato Bisque Lentil with Roasted Garlic Ginger Butternut Squash Spicy Black Bean Chili Vegetarian Split Pea Gazpacho

Starburst Candy

Old El Paso Spanish Rice

2 c. Coco Pebbles 1/3 c. peanut butter 1/4 c. dark Karo syrup Mix well. Grease 9 or 10 inch pie plate and press above mixture into bottom and up sides. Add: 1/2 (1 qt.) chocolate chip mint or desired flavored, slightly softened Top with slivered chocolate or chopped nuts. Freeze for 1 hour before serving.

http://youtube.com/watch?v=3Qjxg18YmLQ This is really good to watch. Finally Celiac is getting out there!

Jenny O Breakfast Lover’s Turkey Sausage

Ingredients: 2 cups heavy cream, chilled 1 cup whole milk, chilled 3/4 cup sugar 1 teaspoon vanilla 1/2 Hershey's chocolate chips, chopped Directions: Place all ingredients except chocolate chips in a bowl and combine until well blended. Pour into freezer bowl and turn the machine on. Mix for 20-25 minutes. Mix in chocolate chips. Serve right away, or transfer to airtight container and freeze.

Hawaiian Punch

Kraft Regular Cool Whip Fat Free Cool Whip No Sugar Added Cool Whip

Alexia Waffle Fries Crispy Waffle-Cut Potatoes with Seasoned Salt

Difficulty: Easy Serves: four Ingredients: 1 lb. ground beef 1 clove garlic, minced 1/2 onion, chopped 1 teaspoon chili powder 1/4 teaspoon ground cumin 1 teaspoon salt 1 cup fresh salsa 1/4 cup sour cream Lettuce 1 tomato, sliced 1 avocado, peeled and sliced Directions: Prepare a grill.In a small bowl, combine salsa and sour cream and mix well. Set aside. In a large bowl, combine ground beef, garlic, onion, chili powder, cumin and salt. Mix well with your hands. Form into 4 patties. When grill is hot, grill burgers over high flame or hot coals for 5 minutes, then turn over and grill for 4-5 minutes more or until cooked through. Meanwhile, place one or two lettuce leaves on each serving plate. Place one cooked burger on each plate of lettuce then top with a generous dollop of salsa mixture. Top with a tomato slice and then two slices of avocado. Serve immediately.Tips: You can also pan fry the burgers.