Gluten Free at College

I just read this interesting article on gluten free and allergy accommodations at several colleges. I am so glad that colleges and universities are starting to understand the importance of accommodating for student allergies. This is a growing trend and just because you have an allergy shouldn't prohibit you from furthering your education. Thank you Holy Cross in Worcester for taking the time to make student services include allergies.

If you need help with your student and the college/university of choice hasn't set up accommodations yet, email me at kew5007@yahoo.com and we can work out menu plans and food plans to get the right foods into your students hands. College is an amazing experience that everyone should be able to experience.

Weekly Menu Plans

Well, I've done it. The weekly wheat free, casein free menu plans have started. I'm scared and excited all at the same time. Here is the web site www.TamingADD.com then click on gluten free nutrition (bottom left). March Week 2 is up. I pray I've put all the steps in for everyone to follow the recipes. I pray I've listed all the food needed to prepare the meals. I pray this works to help everyone out there that has to learn about, cook for or change to accommodate loved ones in their lives. It was daunting for me to realize this would soon become a new way of living for me so I would like to share my learnings to help someone else along this same journey. Please let me know what you think or if you try a recipe if it works out for you. As I said in my letter, we all have unique bodies so everything may not work for everyone but we can learn together and get better together!!!

Much love and blessing along the way!

Sweet Potato Delight

I know you guys are going to think I am crazy but this was truly delish!!!

1 sweet potato cooked and peeled, sliced 1/2" slices
1 banana, sliced in half and length wise
1 teaspoon Olive Oil
4 Tablespoon of nuts
1 - 2 Tablespoons of Honey or Syrup

Heat oil in sauce pan 2 - 3 minutes on medium heat (5)
Place the banana (flat side down)and sweet potatoes in the skillet and cover
Cook for 2 minutes
Start a smaller skillet on another burner warming at level 4
Remove lid from original skillet and cook another 5 minutes (do NOT flip, you want one side fried and one side not)
Roast the nuts in the smaller skillet - stirring constantly
be careful these will burn quickly if left unattended

Place the banana/sweet potatoes on plate, browned side up
Drizzle with honey or syrup
Top with nuts

This is delish! However, I think we needed a double recipe for my DH and myself.

Enjoy!!!

YAY - General Mills!!!

Just found this article on AllRecipes.com and thought I should share it with you. Enjoy Chex cereals as they are gluten free (except Wheat and Multi)... http://allrecipes.com/HowTo/Good-Morning-Chex-Lovers-Were-Gluten-Free/Detail.aspx

Look for recipes that utilize these cereals so we can support those who support the gluten free lifestyle.

Better Bean Burger

This is an adapted burger from the Allergy Self Help Cookbook. It was so very good!!!

1 can garbanzo beans (rinsed and mashed)
2 tablespoons olive oil
2 ribs celery (diced)
1 carrot (shredded...if you like carrots you could add another one)
2 oz package of chopped pecans
1/2 cup sunflower seeds
1/8 cup sesame seeds
1/3 cup honey
1/2 teaspoon salt
2 tablespoons Bobs Red Mill All Purpose Baking Flour

Preheat oven to 350 degrees
Mash the garbanzo beans in a large bowl
Add all nuts, mix thoroughly
Add olive oil, mix thoroughly
Add celery and carrots, mix thoroughly
Add salt
Add honey, mix thoroughly
Add flour 1/2 teaspoon at a time until the mixture is thick enough to make a patty

I used the large pizza stone but the recipe says parchment paper on a cookie sheet. Anyways, you form the patty's (6 but I only got 5) and put in the oven for 18 minutes.
Then you turn the patty's and cook another 10 minutes.
I added cheese and broiled for 2 minutes.

Serve with chips and lettuce and you have yourself a meal!

Delightful. DH even went back for seconds!!!

Enjoy!

Almond Spread

This is a gluten and dairy free spread you can use for veggie dip or in place of mayo in "sandwiches"

1/2 cup almonds
3/4 cup water
2 tablespoons lemon juice (I used 1/2 lemon)
2 tablespoons olive oil (you can also use avocado or walnut oil)
1 teaspoon of honey
1 1/2 teaspoons of mustard
1/4 teaspoon salt
ground red pepper (I didn't have this so I shook some flakes in it and it worked too)
2 tablespoons of Bob's Red Mill All Purpose Flour

Place nuts in a blender and blend until it's a fine powder
Add 1/4 cup water and process for a minute
Scrape the blender
Add the rest of the ingredients (except the flour)
This will be liquid
Add the flour and blend

Transfer the liquid to saucepan and heat for 5 minutes or until thick - constantly stirring to avoid burning.

Let cool about 10 minutes and you have a spreadable substance.

Enjoy!!!

Gluten Free Sugar Cookie Cut Outs

These are just delicious!!! Christmas will never be the same for you...

1 cup butter (softened)
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
2 1/2 cups Bob's Red Mill All Purpose Baking Flour

Cream butter with blender, 30 seconds
Add sugar while blending, 1 minute
Add egg, while blending, 1 minute
Add vanilla while blending, 30 seconds
Add flour while blending until you can't use blender anymore
Then continue adding flour mixing by hand

Roll out 1/4" thick and cut out shapes

Bake 8 - 10 minutes on 375 degrees...

Delightful!