Product Review: GoGo Quinoa's Quinoa Crunchies

Yesterday I was at Bulk Barn scoping out the gluten free section to see if there was anything new on offer, when these babies caught my eye.  I don't buy excess amounts of gluten free packaged goods, but since I do like to try new things and offer suggestions to readers of the blog, I picked up a pack. The cheap price also caught my eye- they were priced at around $3.  That's fantastic for a gluten free product.

I've been noticing GoGo Quinoa products around a lot more lately. Previously I've tried their pasta, but then last week my neighbour bought my son a bag of their chocolate chip cookies.  I wasn't sure that my son would like a chocolate chip cookie made out of quinoa, but the speed at which that bag was eaten proved me wrong!  So when I saw the Crunchies, I couldn't resist. 

The Original flavour have three ingredients: White Rice Flour, Quinoa Flour, and Cane Sugar. They are organic, vegan, gluten and dairy free. For roughly a quarter of the bag, there are only 100 calories and 0.2 grams of fat.  They're still a treat, but if you're going to snack, these are a pretty good choice.  They have a satisfying crunch, and are sweet but not too sweet. 

Best of all, my gluten free 4 year old liked them as well, which is the most important part, since he's the one who must eat gluten free. A serving size for him is far smaller than a quarter of the bag.

If you're looking for a portable snack that's reasonably priced and free from ingredients you don't recognize and can't pronounce but that doesn't taste suspiciously like cardboard, these are a good option. 

I found this product at Bulk Barn, but I know they're available in other stores too. If you can't find GoGo Quinoa products where you shop, they offer free flat rate shipping within Canada and to the US. 

Photo Source

Gluten Free Buzz (8)

Hello my gluten free readers! Summer is in full swing, and where I am, it's hot, hot, hot.  But not too hot to seek out the newest headlines in the world of gluten free this week! 

Betty Crocker is expanding their gluten free options. I wonder if they'll be available in Canada? Stockhouse has all the details.

Gluten Free & Sugar Free are London's Fastest Growing Food Trends. A good thing?  London Loves Business reports on it.

RD Mag discusses how new technologies and ingredient are providing better options for gluten free eating.

Market Watch tells all about Chex's new gluten free Vanilla cereal.

A cool infographic on the availability of gluten free food in various cities of the United States, via Policymic.

I hope you're enjoying the heat. Or at least staying cool and safe.

Book Review: Mommy, What is Celiac Disease?

Mommy, What is Celiac Disease?
by Katie Chalmers

What is Celiac disease? . . . . What is gluten? . . . Which foods are gluten-free?. . . Is it contagious? . . . Do I need to take medicine for it? Katie Chalmers, author of the unique, new children's book, titled, Mommy, What is Celiac Disease? creatively answers these and many more questions, using positive dialogue and captivating illustrations. This book is endorsed by the top experts in the fields of Celiac disease research and awareness, including Dr. Fasano, Dr. Green, Dr. Guandalini, Alice Bast, Elaine Monarch and more. This book leaves readers feeling reassured, confident...and even lucky to have been diagnosed with Celiac disease, because they are now on the path to better health. What makes this book unique? (1) Mommy, What is Celiac Disease? focuses on everything a child can continue to enjoy in his or her life, rather than list all the things they can no longer have, or talk about embarrassing symptoms. (2) It uses creative, easy-to-understand analogies about nature and playground equipment to explain Celiac, and has an easy-to-follow, positive dialogue between parent & child. (3) It not only helps children understand Celiac, it helps all of the people in the lives of a Celiac to understand it more clearly and to see the sunny side of gluten-free. (4) It directs people to tried and tested gluten-free foods saving them time, money and waste in the process, which is an important issue with so many products to choose from. (5) Its original style: a combination of colorful illustrations and photography. This book leaves children feeling empowered and optimistic about their healthy future. Start your child's gluten-free journey on a positive note, and keep it positive...for life!
Description Source

PURCHASE (US)


I have to admit, this is the first book about Celiac Disease that I've gotten for my son.  I have several books that I've purchased for myself, from medical books to cookbooks, but for some reason it just didn't occur to me to get one for my son. Maybe it's because he was only 18 months old when he went gluten free, so he has just sort of grown up with this being his normal.  The problem is, now that he's four, he's beginning to realize that his normal isn't everyone else's normal, and he has questions. He's a pretty confident kid, but I can see anxiety creep in sometimes when he's invited to a party, or when we go out to eat. I get questions like "Mommy, will I be able to eat the cake at the party?" or "Will there be any food at the restaurant for me?"  Although he's still too young to really, truly grasp what Celiac disease is and all of what going gluten free entails, he is aware that he has food restrictions, and knows that he gets really sick when he eats something he isn't supposed to eat. That's where this book comes in.

When I first saw that the main character of the book was a girl I was worried that my son might not identify as much, but turns out I was wrong. I presented the book in the package it came mailed it, telling him the gluten free fairy had sent him a surprise. Don't laugh, it worked. He was so excited to get something special just because he was gluten free that he didn't care what was on the cover!

The book walks a child very clearly through what it means to have Celiac disease, and why it's important to be completely gluten free. It also helps give children some pointers for handling outings and other events, all in a positive manner. I would say that the language is probably geared to kids aged 6 and up, but my son had no trouble following along. I was surprised at how much he already knew, and that he was adding suggestions along the way.

This book is a great way to help children understand Celiac disease and helping them see their diagnosis in a positive light. It would also be a great tool for helping siblings or other children who aren't gluten free understand what's happening, and to learn that they can't catch Celiac disease. This book has a special place on my son's bookcase, and he asks me when the gluten free fairy is going to send him more special things because he's gluten free.  I may have created a monster!

Wordless Wednesday

So this happened...

Review: The Irish Tea Room in Niagara on the Lake, Canada

My husband and I went to Niagara on the Lake for our wedding anniversary.  He surprised me with the trip, and had picked out a lunch place for us to try, partly because it specializes in gluten free offerings, and partly because he wanted to give Irish cuisine a try.  My mom has Irish in her background, and there are some family recipes that have been handed down that we still eat, but there aren't many Irish restaurants around where we live.

 

The Tea Room is located at the back of an Irish store that sells clothing and other memorabilia.  It has tables inside, as well as an outside patio.  Take-out is also available.  The place was pretty busy the day we were there, but we were seated quickly and our meals didn't take long to arrive.

 

 

 

The Irish Tea Room is not a strictly gluten free eatery, but they take the issue very seriously.  The following is directly from their website regarding gluten free items: 

 

"In The Irish Tea Room we are very strict about the preparation and storage of our gluten free dishes.  In the kitchen we have separate equipment (including a separate oven) for use in cooking gluten free dishes only, which are stored in their own separate containers and cupboards.

Out front in the Tea Room, all of the display cabinets contain gluten free items only to avoid the chance of any cross contamination."

 

Separate oven, separate containers, dishes, cupboards & display case. Most restaurants don't take this kind of care when offering gluten free options.  Our server was very knowledgeable, and was able to answer all of our questions.  The menu clearly marks all gluten free items, and the entire front display case of pastries & desserts was gluten free.

 

 

 

My husband ordered the not-gluten free Guinness Pie.  Each entrée comes with two salads of your choice.

 

 

 

  I ordered the gluten free Boxty, which is a crepe stuffed with curry chicken. I ordered a mixed bean salad and a beet salad as the sides, and the whole meal was divine.  So good that I am going to try and recreate it. 

 

 

 

 

Service was friendly and the atmosphere was relaxed.  There was a large selection of gluten free desserts, so we had to try them.  My husband ordered the cheesecake, and I ordered the Banoffee pie.  Banoffee pie is a banana and toffee pie with whipped cream and chocolate. Ridiculous in the best way possible.

 

 

 

 

 

 

Before leaving, we picked up a gluten free scone mix to take home with us.  When I try it, I'll let you know how it tastes.  I'm also dying to try a recipe found on their website for a Cranberry Almond, which is white chocolate and cranberries mixed with GF cornflakes. Looks and sounds divine.

 

I have to say, everything from the atmosphere to the service to the food was fantastic at the Irish Tea Room.  The food was reasonably priced, and the small but diverse menu had offerings sure to please most eaters, from gluten free to vegetarian.  The dishes are traditional Irish fare, which to me means good old fashioned comfort food.  Highly recommended.

Gluten Free Weekly Menu Plan

Monday: Oven Roasted Chicken Legs, Roast Potatoes & Green Beans Sautéed in Olive Oil with Garlic












Tuesday: Gluten Free Macaroni & Cheese

Wednesday: Red Lentil Soup












Thursday: Braised Tofu & Mushrooms with Green Beans
 





Friday: Fast Fry Steaks with Sautéed Mushrooms and Green Peas

Anniversary Weekend

This weekend my husband and I celebrated our 7th wedding anniversary.  As an anniversary gift, he took me (without the children) to Niagara on the Lake for the weekend.  We stayed at White Oaks resort, a lovely resort and spa that has fantastic amenities and beautiful grounds with a chef's garden.

The grounds at White Oaks



Although we tried not to fit too much into our weekend, we still managed to check out many of the local attractions.  We had lunch in an Irish Tea Room that specializes in gluten free offerings.  This restaurant is worth a visit, so a full review will be posted this week.

Gluten Free Banoffee Pie

Later, we toured a local winery, Château des Charmes, and took part in a wine tasting. 

The Estate

The vineyard

We had dinner at La Cachette,  the restaurant at Strewn Winery, on their outside patio, watching the fireflies twinkle. 

The next morning we were treated to breakfast in White Oak's award winning restaurant, and then we took a drive along the Niagara Parkway, checking out fruit stands, wineries, and the fantastic view of the river. 

The view of the river, and the United States to the right

This weekend was a fantastic way to reconnect and celebrate seven years of marriage.  The weather was gorgeous, and the scenery was even more beautiful.  I couldn't have asked for a more wonderful anniversary gift!

One of my favourite wedding pics, relaxed and happy!

 

I realize that the menu plan did not get posted, so I'll do that today.  I'll also be reviewing some of the places we checked out, so look for those posts to go up this week.  I hope everyone had a fantastic weekend. Blogging schedule is back to normal this week!

Review: Gluten Away Dining Cards

I ordered a sample pack of these cards from Taylor at Gluten Away, to see if I thought they could be useful for my son.  I've mentioned it here before, but I don't want my son to miss out on anything just because he can't have gluten.  I want us to go to restaurants and other places as a family, and I try to find a balance between protecting him myself, and teaching him to advocate for himself.  He's only four, but he's going to start kindergarten in September, and he needs to be able to at least articulate what he can't eat, or even touch.

That's where these cards will come in as a teaching tool, and a way for him to voice his needs clearly.  There are a few versions available, but I ordered the multiple allergy ones because in addition to gluten, my son can't eat dairy.  Also, sadly, I find that people take his food issues more seriously when they think he's allergic to something than when we try to explain otherwise. 

Here's how the cards work: They're meant for restaurants, but they could be used anywhere food is going to be served.  You fill out your name and table number, and place a checkmark beside the food restrictions you have.  The server takes the card as a reference and a reminder when handling your food.  It can't guarantee that the food will actually be free from your restrictions, but it can help to minimize the risk. 

These cards are so easy to use even a four year old can use them (I'm serious.  Mine can.)  My son knows how to write his name, and he has learned to recognize the words gluten free and dairy free, so he can find them on the card and place a check mark (or something kind of like a check mark) beside them.  I love this, because he gets to have some control over things, and the card ensures that the message is communicated in a straightforward way. 

These are great for individuals, but would even be perfect for restaurants to have on hand for their servers and kitchen staff to use.  Might make dining out safer for a lot of people.

To order your own cards, or to see all the card options available, visit www.glutenawayshop.com

To read more product reviews, visit my Product Reviews page.

Gluten Free Buzz (7)

As always, there is a lot of news on the gluten free front! Here's a round-up of some of this week's biggest headlines.

Tim Horton's has introduced a certified gluten free macaroon.  Learn more on their WEBSITE.

This weekend is the Gluten Free & Celiac Awareness night with the New York Yankees.  The New York Yankees are holding an event at Yankee Stadium July 12, and then July 13 is the Celebrate Celiac Event.  Gluten Free Calendar has all the details.

I'm a bit behind on this, but am so excited to learn about it.  The Kicking4Celiac charity has begun funding scholarships to students with Celiac Disease.  Click HERE to learn about this most recent recipients, and more about the program.

A Summer Camp for children with Celiac Disease? Love this. Camp Silly Yak.

Did you know that in Canada there is a Gluten Free Certification Program companies can participate in to ensure that their products receive the coveted certified rating and be certain that their products are safe for those with Celiac Disease?  The Canadian Celiac Association has all the details.

How To Freeze Herbs

This isn't a new idea, but it's one that I've been using for years to freeze my herbs and have a supply for the winter that is almost as good as fresh.  I do hang some herbs to dry in the cellar, crumbling them into jars to use throughout the year, but the majority I freeze.  I like fresh herbs much better than I like dried ones, and if they're frozen correctly they maintain much of the same colour and texture of fresh herbs. 

Herbs are not expensive to buy, but the cost adds up.  I use basil, parsley, thyme, rosemary, sage, oregano, cilantro and marjoram on a regular basis.  Buying a fresh bunch of each of those every week can get expensive.  Instead, I grow herbs in the summer, cutting them as they grow, and freezing them for use in the winter.  The more you prune herbs the more they grow, so I can get a great supply stocked up by the time late fall rolls around and they stop growing.  This is also a good idea to do when local herbs are in season and are inexpensive, if you don't grow your own.

Here's how I do it:




1- Cut the leaves off mature herbs, about half and inch down the stem.  Wash leaves thoroughly and trim off any hard stems or any leaves that don't look good.  Cover with paper towels to dry, if desired.









2- Chop leaves finely, or place in a mini food processor, processing until they are as fine as you want them.  I usually do a few batches differently.  Some I just roughly chop, others I process finely, the better to make a pesto.  Some herbs, like basil, oxidize and turn black when cut with a metal knife.  It doesn't affect the quality of the product.

3- Scoop leaves into an ice cube tray, pressing down to compress.  Pour either olive oil or water to cover herbs.  It doesn't matter which you use, the herbs will freeze just the same. Olive oil will turn white after freezing, but will regain its regular colour upon defrosting.  Place in freezer. 

4- When herbs are frozen, pop out of tray and place in freezer bags.  Label with type of herb and date frozen.  To use, remove desired number of cubes from the bag and add directly to recipe while it's cooking. 












Added Tip: My Aunt goes the extra step and makes a complete pesto before freezing.  She mixes the herbs with the oil, cheese and pine nuts, seasoning the batch to her liking, and then freezes it in cubes.  She then pops out about 2-3 cubes when she needs a pesto. 

Freezing herbs is a very simple way to keep a little bit of the freshness of summer on hand year round, especially if you cook with herbs a lot, like I do.  It doesn't matter how pretty the cubes look, because they're going to break down in the recipe anyway.  If you have a few ice cube trays on hand it only takes a few minutes to get several bunches of herbs ready to freeze.