The last step in a gluten exposure. All my nails break about 2 weeks after an exposure. Does gluten make your nails break?
Kissing can be dangerous! Believe it or not, a kiss is an often overlooked form of cross contamination. Bread, pasta, and most importantly, BEER, are all culprits. I think beer is the worst… because someones is likely to wash a glutenous meal down with a drink, cleansing their palette, and (hopefully) also the gluten… but most people don’t chase their beer down with a cleansing glass of water. Same goes for sharing utensils, straws, and drinks.
I know for me, a contamination is just as devastating as eating a piece of pizza, so it’s very important to know where gluten might be sneaking into your diet…Here’s a more comprehensive list of sneaky sources of cross contamination.
Gluten free labeling be brought to new standards. Wahoo, now if only we could make “The top 8” allergens list into “The Top 9” – that would make things much easier!
The U.S. Food and Drug Administration set a final standard on Friday to clearly define what the term “gluten-free” means on food labels.
The new regulation is targeted to help the estimated 3 million Americans who have celiac disease, a chronic inflammatory auto-immune disorder that can affect the lining of the small intestine when gluten is consumed. Gluten is a protein composite found in wheat, rye, barley and crossbreeds of these grassy grains.
“Adherence to a gluten-free diet is the key to treating celiac disease, which can be very disruptive to everyday life,” said FDA Commissioner Margaret A. Hamburg, in the release. “The FDA’s new ‘gluten-free’ definition will help people with this condition make food choices with confidence and allow them to better manage their health.”
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I tried this tangy stir fry sauce on chicken this week and I would definitely recommend it/use it again. I sliced boneless chicken breast into 2″ chunks and put them in a plastic bag and poured in enough sauce to cover. I recommend marinating them as long as you can, even overnight, and then sautéing them in a non-stick pan – as they cook add a few additional tablespoons of sauce as the marinade begins to burn off. Keep the heat medium to low so the sauce doesn’t burn. The only additional ingredient I used for the chicken was chopped scallions!
I also used this sauce on the rice noodles that accompanied my chicken. After the noodles were cooked I just tossed them in a frying pan with 2 tablespoons of the orange sauce and mixed until thoroughly covered.
So unfortunately, I came down with a bad cold Jan 1st. Perhaps it’s because I had too much fun on New Year’s Eve, or perhaps I live in the most germ infested part of the U.S. (yup, that’s a map of sickness in the U.S., and apparently Boston is one of the germiest places right now). Either way, I was desperate to get back on my feet quickly- so I made the healthiest homemade soup that a sick person could make. This is certainly not the healthiest soup possible, but if your home sick and you are too tired to cook from scratch, this is definitely better for you than any high-sodium canned soup. Takes about 20-30 minutes total.
Ingredients: (this will fit in a medium-sized pan and will yield about 5 bowls of soup)
– 1 large chicken breast
– 15 (small) brussel sprouts, or 2 stalks (high in vitamin C, and they contain Sulforaphane which is thought to have anti-cancer properties)
-4 carrots (alpha-carotene and beta-carotene which convert to vitamin A, as well as dietary fibre, antioxidants, and minerals).
-2 celery stalks
-half an onion (if you really like onion, add more)
-2 garlic cloves
-on the stove, heat 2-3 cups in large pot on high
-chop brussel sprouts in half length wise
-chop carrots and celery into discs
-mince onions and garlic
-cube raw chicken
-when water comes to a boil, add carrots and celery
-sauté onions and chicken in a deep sauté pan with olive oil (~5 minutes)
-add garlic until garlic begins to simmer and turn light brown (less than a minute)
-add chicken stock to frying pan and stir while you wait for your carrots/celery to soften
-when carrots begin to soften (10 minutes or less) add brussel sprouts and the contents of your frying pan
-let cook on high for about 6 more minutes, or until you can easily cut the sprouts with a spoon
Top of with grated parmesan cheese and get well soon!
New to gluten free? Start here!
Rule #1: Always go to the original source to determine if a food is safe for you.
Rule #2: When dining out, be aware of how your food is handled.
Rule #3: Plan and prepare in advance.
Golden Rule: When in doubt, don’t eat it!
Rule #1: Use a reliable source, and your own judgment when deciding if a food is safe for you.
Why is it so important to rely on an original source, and use my own judgment to decide if a food is safe for me?
Currently, there is no FDA regulation for gluten. That means companies are NOT required to label gluten containing ingredients on their products.
It is important to note that wheat is, of course, glutenous, but gluten is not wheat. Wheat is considered a top 8 allergen (along with peanuts, soy, etc.) and therefore is required to be listed on a label. But…
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-Original Franks Red Hot
-Ranch Dressing/Blue Cheese Dressing (one or both)
-Rice (I use white sushi rice)
-Start cooking your rice first because it takes the longest
-Chop up cooked chicken into small chunks
-Cover in Frank’s Red Hot (about 1 tbsp)
-Add dressing (Roughly 2 tbsp per burrito – I use a combo of Ken’s Ranch and a little Wishbone Blue Cheese)
-Add in feta cheese
-Add in chopped celery-Mix it all together
-Keep adding more of each ingredient until it’s just how you like it…then set aside
-Make your crepe (directions here), or lightly pan fry a corn tortilla in a tsp of olive oil.
-Once crepe/tortilla is cooked, plop shell directly onto a flat square of tinfoil
-Load it up in a line down the center of your shell with rice & burrito filling
-Roll into a burrito & Enjoy!
(To roll it up with out a mess: tuck bottom/short edges up, then roll one (long) side over – locking the short edges underneath, roll completely over and bring tinfoil around the entire burrito, close up a bottom end of the tinfoil, leaving opposite end open. Peel away tinfoil from burrito as you eat)
Gluten free cheesecake – very easy- the only thing that needs to be altered from your average cheesecake is the crust. This is my favorite cheesecake recipe…first- because it is more delicious than other cheesecakes and second- because its much more simple than other cheesecake recipes I have tried.
Ingredients: (you will also need a 10″ springform pan)
-3 8oz bricks of cream cheese
-1 cup sugar
-1 tsp vanilla
-3 cups gluten free cookies (for crust)
-3 tbsp butter (for crust)
-Cinnamon and/or Sugar (for crust)
-crush up gluten free cookies to use as your crust.
(If they are already sugary – leave them be. if not, or if you really like sugar, add in a half tsp. of cinnamon or sugar to your mixture. If you don’t have GF cookies lying around, you could always substitute with a sweet gluten free cereal or cookie crumbs.)
-melt butter in microwave for 15-20 seconds and mix with cookie crumbs
-pour mixture into the bottom of your spring form pan and push it down into a flat crust with the back end of a spoon or spatula.
-mix cream cheese in mixer on high until it is soft and starts to look like thick frosting
-add vanilla, then eggs, then sugar while mixer is going- make sure all lumps are out before moving onto the next ingredient
-mix on high until all ingredients are integrated and it is even in color and texture through out
-pour batter into 10″ springform pan
-bake at 375 for 40 minutes until center begins to firm up, and edges turn brown
-let cool before topping or serving
I like strawberries mixed with agave. I slice about 10 strawberries up thin and mix them in a bowl with 1/8 cup agave. Cover with saran wrap and let them sit in the fridge until you need them.
When cheesecake is done, let it cool down to room temperature before serving. Add toppings once cheesecake has cooled. It tastes better this way 🙂