Gluten Free Weekly Menu Plan

Monday: Gluten Free Pasta Bake 















Tuesday: Pork Chops with Roast Cauliflower
(toss desired amount of cauliflower w/olive oil, minced garlic, salt, pepper, & a touch of nutmeg. Bake at 375F for 20 min. or until beginning to brown on top.) 











Wednesday: Red Lentil Soup











Thursday: Shepherd's Pie  (RECIPE)











Friday: Garden Fresh Quinoa Salad (RECIPE) and Crustless Quiche

Back to School for the Gluten Free Child

As a parent of a gluten free child, you've probably spent a ridiculous amount of time ensuring that your child is prepared, not only with new clothing and supplies, but with the knowledge necessary to remain safe in an environment that will be filled with food and products that contain gluten. Teaching your children how to cope with a variety of situations is important, but equally important is getting the school on board.

We've all heard horror stories of schools or teachers not taking the issue seriously, and I experienced that attitude at my son's former daycare, but most teachers take student welfare very seriously. However, they don't all understand what Celiac disease or non-Celiac gluten sensitivity really means, making it difficult for them to truly understand how to help your child.

Wordless Wednesday

Daddy took the boys out for an afternoon.

My Thoughts on the FDA Ruling on Gluten Free

This month I wrote an article for A Sweet Life online magazine offering my thoughts on the new FDA Ruling on gluten free food labelling.

Want to read the article? Of course you do! Click on over to A Sweet Life to read it in full.

 If you have both Celiac Disease and Diabetes (a pretty high percent of those with Type 1 diabetes also suffer from Celiac) this magazine is a great resource for information, recipes, and tips for those living with diabetes.

Thank you so much to A Sweet Life for inviting me to contribute to the magazine, and keep up the good work!

Gluten Free Travel: Napa's Inn on Randolph

It’s no secret that I love to travel, and that I write about places to stay or eat that are gluten free friendly. Eating gluten free shouldn’t hold anyone back from seeing the world, and I certainly wouldn’t want my son to think that he has to miss out because of his food restrictions. That’s why I get particularly excited when I hear about locations that are geared entirely toward the gluten free traveler.  Inn on Randolph in Napa, California is one of those places. 

 

Main Inn

 

The Inn on Randolph (www.innonrandolph.com) in downtown Napa was completely renovated by new owners Dan and Karen Lynch in 2012. Karen was diagnosed with gluten sensitivity seven years ago and wanted to provide a place for those who are gluten free or who have Celiac disease to be able to feel safe.  “I always felt like I was being a pain in the neck,” said Karen.  “My meals while traveling were often substandard substitutes—such as being served a frozen gluten-free waffle instead of the freshly prepared foods everyone else was enjoying.”  She would sometimes choose to not eat or just bring her own food. 

That mirrors my family’s experiences in many places. We now limit our hotel choices to places that have a kitchenette, just in case. The Inn on Randolph eliminates this need. The remodeled kitchen has never known a spec of gluten.  “Everyone is served the same food and since we’re 100% gluten-free, there’s no risk for cross-contamination,” said Karen. This means that every delectable item on the menu is gluten free, including their signature breakfast dishes: smoked salmon, vanilla pancakes, bacon wrapped polenta, corn cakes with homemade applesauce, and Mexican soufflés.



Gluten Free Breakfast



The Inn itself is a historic 1860s Victorian estate that has been completely renovated to preserve the historical character, but provide every modern, luxurious amenity. The Inn offers accommodations within the Inn itself, or in one of the cottages on the property. Whether travelling for romance, business, or with family, there is an accommodation to suit your needs. Organic bathroom amenities, whirlpools, high quality linens, and relaxing décor add to the ambience.

 

For guests who plan to visit wineries, Karen provides guests with a complimentary bag of gluten-free crackers and is working with local Napa restaurants to help broaden the gluten-free menu options for her guests.  There are already two completely gluten-free restaurants in Napa: C-Casa and Pica Pica.  In addition, the inn offers gluten-free cooking classes taught by Jeffrey Larsen. “There’s a lot of emotion behind food,” says Karen.  “The classes are more than just learning how to cook gluten-free; it’s about bringing people together to share in a supportive community and realize they’re not alone.” 

The classes provide hands-on experience and a complete packet of recipes that guests can recreate in their own kitchens.  The next class—a gluten-free guide to surviving the holidays—will cover how to make an entire gluten-free holiday dinner including appetizers, stuffing, rolls, cookies, and pies.   The three-day class is scheduled for November 1-3, 2013. 

When travelling gluten free, the question of where to eat is borne from more than just a desire to try local food, it is a matter of staying healthy and safe. Inn on Randolph takes the guesswork out things by providing a gluten free experience that doesn’t compromise on quality or comfort for guests.

 

Karen was gracious enough to provide me with the recipe for her gluten free granola. If you can tolerate oats (as my son can), this recipe is absolutely divine.

Inn on Randolph Gluten Free Granola

 

 

 

Ingredients

 

3-1/2 cups gluten free oats

1-1/2 cups gluten free cereal (i.e. corn or rice chex)

½ cup each of 3 different kinds of nuts, broken (i.e almonds, hazelnuts,

      pecans)

¼ cup each pumpkin seeds and sunflower seeds

1/8 cup each flax seeds and sesame seeds

½ cup each dried cranberries, dried apricots, cherries

¾ cup shredded coconut

peel/zest of 2 oranges.  Save a bit to put in the liquid pot

 

Directions

 

Mix all dry ingredients together in a large bowl

 

Combine in a small saucepan:

 1/3 cup molasses

1/3 cup maple syrup

¼ cup canola or some flavorless oil

½ cup brown sugar

1 tsp vanilla

2 tsp cinnamon

1 tsp nutmeg

some orange zest and ¼ tsp juice

 Place liquids on medium heat and wait for boil slowly and evenly. Pour over dry mix while stirring. Mix well

 Bake on a baking sheet at 350 for about 45 minutes, turning every 10 minutes. Baking time will depend on your desired crispiness.

Watch the edges—they tend to cook faster.

 

Inn on Randolph

411 Randolph Street

Napa, CA  94559

707-257-2886

 

Disclaimer:  This is a sponsored post. I have been compensated by Inn on Randolph for this post, but the opinions are my own.

 

Gluten Free Weekly Menu Plan

Monday: Butternut Squash Soup  (Recipe)









Tuesday: Pasta with Sundried Tomatoes, Feta, & Spinach (Recipe)











Wednesday: Chicken with Tomatoes & Olives w/Sautéed Swiss Chard (Recipe) 









Thursday: Baked Chicken Tacos w/Black Beans, Tomatillo Salsa & Grated Goat Cheese Mozzarella







Friday: Gluten & Dairy Free Stuffed Eggplants (Recipe)

Gluten Free Buzz (12)

What's happening in the world of Gluten Free & Celiac this week?  Here are the headlines.

Excellent question: Gluten free industry is healthy, but is the food? Via CMAJ

Allergic Living discusses gluten free beer.

Smuckers buys into gluten free, on Food Product Design

Cat Cora and Pillsbury team up for the new gluten free line, from Delight Gluten Free

If you're in Sydney, Australia, there's a Gluten Free Expo coming your way!

Gluten Free Living has the details on some upcoming events.

Wordless Wednesday

Fun in the sun!

It's a Birthday!

Today is my youngest son's 1st birthday! We had a small party with family over the weekend, and the weather was perfect for a backyard bash. This year has gone by very quickly, but I'm excited to see how much he's grown and changed over the past 12 months. I'm looking forward to what comes next! He is a very sweet child, curious to discover new things and always smiling. I'm a lucky lady to have two beautiful children!



Newborn

 

We opted for a simple pizza lunch, with veggies and potato chips. We couldn't find a pizza place that makes large enough gluten free pizzas to feed the whole party, so we ordered regular pizzas from the bakery that made the cake, and then my son and his cousin made their own gluten free pizzas. All the food was consumed outside, and the kids at their pizzas at their own little picnic table.



The little pizza chefs hard at work

We ordered a gluten and dairy free cake for the event, because I never want my older son to feel left out in his own house. We order all our cakes from the same place, Brookelynn Bistro, a small bakery and bistro close to where we live. We've been eating there since our oldest son was still a baby, and the location went by a different name. The woman who runs it remains the same, and their food is absolutely incredible. The cakes are no exceptions.



The small uneven section at the front is our fault, not the baker's!

We ordered a round, gluten and dairy free cake to serve 10. There were 13 people at the party, and even after feeding everyone I was left with almost half a cake. I sliced it into pieces and froze them separately so that my son will have cake to bring with him when he gets invited to events like birthday parties where there aren't any gluten free desserts.



Triple layer, gluten and dairy free chocolate cake with whipped icing

The birthday boy made it through most of the party, but needed a little catnap near the end. It was great to have everyone over and celebrating with us. A 1st birthday party success!

 

Giveaway: Pizza Slice Spice Gluten Free Pizza Toppings

When I heard about Pizza Slice Spice, I thought it was a fun way to add some life to a traditional slice of pizza. My husband thought it was genius! The company owners managed to take something tried and true, like pizza, and add a new twist on an old favourite.


 Pizza Slice Spice is a line of pizza seasonings that you shake on pizza to give it a little added "kick." Fat free, under 5 calories, all natural, Kosher, and Certified Gluten Free, this product is great for people with food restrictions who don't want to sacrifice flavour. I'm always wary when products claim to be gluten free, but Pizza Slice Spice is certified, which makes me a happy lady. It comes in four flavours, based on some of the most popular pizza flavours: Bacon Cheddar Pizza, Buffalo Wing, Parmesan Garlic, and Barbeque. These inexpensive spice blends allow users to elevate a plain slice of pizza to the next level, and allows every person at the table to enjoy a different flavour experience, without the added cost of purchasing different pizzas to suit individual tastes.

Bacon Cheddar Pizza
"All natural bacon flavor sizzles with the fresh taste of aged Vermont Cheddar. A pinch of parsley, chives and onion rounds out this unique Pizza Slice Spice. A wallop of deliciousness with only three calories per serving."

Buffalo Wing
"Buffalo wings and pizza? It might not be an obvious combination, but you’ll soon be addicted to the killer combination of the all-natural ingredients in this remarkably inventive and zesty Buffalo "hot sauce" spice."

Parmesan Garlic
"Made with authentic, aged parmesan cheese and fresh garlic our special spice is the perfect combination of celebrated Italian flavors."

Barbeque 
"Using all-natural ingredients and a secret recipe of flavor combinations, our Barbeque Pizza Slice Spice is deliciously sweet and smoky--tasting of sugary molasses and vine ripened tomatoes, topped with fresh garden hints of onion and garlic."

Sound delicious? Of course it does! Want to win a prize pack of all four flavours? Enter to win below! Contest is open to residents of the United States. No purchase necessary.

Pizza Slice Spice Giveaway


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