Guy Fieri introduces new salsas and barbeque sauces

July 10, 2011 – 8:12 pm

I was so excited to hear that Guy Fieri had introduced a new line of barbeque sauces and salsas. Three out of the four barbeque sauces are gluten-free and all the salsas are gluten-free. Here is some info direct from the press release.

(BOARDMAN, OHIO) June 1, 2011 - Chef Guy Fieri, star of Food Network shows “Diners, Drive-Ins and Dives” and “Guy’s Big Bite” has introduced his first ever line of three gluten-free barbeque sauces, along with a line of gluten-free salsas.  The chef, restauratuer and bestselling author is bringing his rockin’ flavors to supermarkets across America, as well as serving them up in his restaurants, Johnny Garlic’s California Pasta Grill and Tex Wasabi’s Rock-n-Roll Sushi BBQ.

The three gluten-free Guy Fieri barbeque sauces contain no fat, cholesterol or high fructose corn syrup. “I’ve eaten barbeque all over the country, so when I developed these sauces, I drew inspiration from coast to coast,” says Fieri, the barbeque enthusiast and author of the new book, New York Times best-seller Guy Fieri Food. “These sauces add big, off da hook flavor, whether you’re craving a smoky, sweet, or tangy twist.”

I immediately thought of my cousin, Blythe Chavarria, who is a BIG fan of Guy Fieri.  We live 100 miles apart but decided to meet about halfway at her sister’s house, my cousin Tracy. I showed up to the house and Blythe anxiously greeted me with her Guy Fieri t-shirt on. She and her husband had recently seen him in Crown Point, IN.  Blythe could not wait to get her hands on his sauces and salsas! ;) My cousin Tracy had some pulled pork leftover so the timing was perfect for us to try the barbeque sauces on it.

The three flavors I tried were : Bourbon Brown Sugar Barbeque Sauce: Sweet and Sticky, Carolina #6 Barbeque Sauce and Marinade:  Mop and Slop and Kansas City Barbeque Sauce: Smoky & Sweet.

My hands-down favorite of the three (as was Blythe’s) was the Bourbon Brown Sugar Barbeque Sauce: Sweet and Sticky. I liked the thicker consistency of this sauce and the bourbon, black pepper and garlic really gave it a kick. It also has pineapple juice and orange juice, which give it a nice sweet flavor.  Out of the kindness of my heart, I gave Blythe the bottle to take home. She was in Heaven.

Next we tried the Kansas City Barbeque Sauce: Smoky & Sweet. Blythe and I decided that we definitely liked the Bourbon Brown Sugar on the pulled pork much better but I really loved the smoky flavor of this sauce. It also has apple cider vinegar and a little black pepper. This really is a sauce that you could use on just about everything.

I later tried The Carolina #6: Mop and Slop at home. This sauce is better as a marinade because it doesn’t have the thicker consistency as the Bourbon Brown Sugar. I did use it to marinate some chicken and liked the flavor but not quite as much as the Bourbon Brown Sugar.  The apple cider vinegar and little bit of cayenne pepper gave it a more tangy flavor. I would definitely recommend as a marinade for chicken.

There are four salsas as well: 7 Pepper Salsa: Burn Baby Burn, Chipotle Salsa: Da $pice is Right, Original Salsa: Old Skool, Salsa Verde: Green & Mean.  I brought the Original Salsa and the Salsa Verde to my cousin’s for all to try. I really like my salsa hot so although the Original Salsa is tasty, I was hoping for more kick. I’m not much into Salsa Verde but my cousin Blythe’s hubby Vic loved it so I let them take it home to enjoy.

The Salsa Verde is a mild salsa made with poblano and green peppers with zesty lime and a pinch of cumin. The Original Salsa is a medium salsa, made with red bell pepper, yellow pepper, jalapeno pepper, cilantro and lime juice.

Later at home I tried the 7 Pepper Salsa and the Chipotle Salsa.  First up, I couldn’t wait to try the 7 Pepper Salsa. Ok, now we’re talking! This is a HOT salsa made with habanero and red bell peppers with tomato, lime, garlic and cilantro. Has just the kick I love and I can honestly say is one of the best if not THE best hot salsa I have ever tried. Way to go, Guy!

The Chipotle Salsa is a medium salsa but I really loved the smoky flavor. That is really what hit me first. It is also made with tomato, garlic and lime and jalapeno peppers. Outstanding!

I would definitely go to The Food Network store and order up some today and watch for Guy Fieri’s barbeque sauces and salsas in a supermarket near you. We are still in the midst of summer, plenty of great grilling time left! Enjoy!

By blog goddess | Posted in Gluten-Free Sauces, Product Reviews | Comments (2)

Betty Crocker’s first ever recipe contest

June 28, 2011 – 10:03 pm

Hello everyone! I’m getting this out pretty late so my apologies. You still have time to enter through June 3o, 2011. Please take a look.

Through June 30, 2011, gluten free bakers can enter online at www.glutenfreely.com/bakerschallenge for the chance to win the grand prize of $5,000. Using any BettyCrocker Gluten Free dessert mix or Bisquick Gluten Free, entrants will be challenged to create an original gluten free holiday-themed appetizer, bread, or dessert recipe, and will be judged on five key categories including:

  • ·         Taste
  • ·         Creativity
  • ·         Ease of preparation
  • ·         Consumer appeal
  • ·         Appearance

Here is information from the official press release I received from Betty Crocker.
On or about September 20, 2011, Betty Crocker will announce the 10 selected finalists, who will each receive a Betty Crocker Gluten Free Baking gift basket filled with baking items and Betty Crocker Gluten Free mixes (estimated retail value of $119). The finalists’ recipes will be voted on by the public on www.glutenfreely.com/bakerschallenge<http://bit.ly/bcgfcontest>, and the finalist whose recipe receives the most votes will be announced as the winner on or around November 1, 2011.

“We’re excited to offer this opportunity to the gluten free community,” said Allison Miller, Marketing Manager, Betty Crocker Gluten-Free Mixes. “The Betty Crocker Baker’s Challenge Gluten Free Recipe Contest is a great way for gluten free bakers to share their innovative creations and show the world how delicious living gluten freely can be.”

For gluten-free recipe inspiration and more information about the Betty Crocker Baker’s Challenge Gluten Free Recipe Contest, visit www.glutenfreely.com<http://bit.ly/glutenfreely> today. In addition, through the end of June, save 20% on the purchase of any of the five of the Betty Crocker Gluten Free mixes atwww.glutenfreely.com/ourstore<http://www.glutenfreely.com/ourstore>.

Contest Abbreviated Rules

NO PURCHASE NECESSARY. Open only to legal residents of the United States, 18 years of age or older. Submit your entry online. Entries must be received by June 30, 2011, Void where prohibited. See Official Rules for details. Sponsored by General Mills Sales, Inc., One General Mills Blvd., Minneapolis, MN 55426.

Good luck!!



By blog goddess | Posted in Gluten Free Blog | Tagged | Comments (0)

Z is for Zema’s Madhouse Foods’ Chicago-Style Deep Dish Za!

May 31, 2011 – 1:04 pm

I heard about Jill Motew and her company Zema’s Madhouse Foods from my good friend, Roh Doylida. I heard about how great her recipes and gluten-free flours are from Roh so I decided to check them out. I came across this picture and couldn’t believe my eyes!

Oh, how I’ve missed Chicago-Style Deep Dish Pizza! Hailing from the Chicago area, it is something that I am proud we have an abundance of. The only current gluten-free deep dish pizza that I am aware of being offered in the Chicago area is crustless. The crust is the best part!  What I love about this recipe too is that is healthy and dairy-free. Even better for someone like me who is becoming a health nut and is trying to stay as dairy-free as possible to avoid inflammation.

Jill developed gluten-free flours that use clean ingredients and ancient grains. Jill wanted ingredients that are clean, organic  and minimally processed so they could be as healthy as possible for her and her family and at the same time offer vitamins, minerals and nutrients that we all need.

Jill now sells the flours under the name Zema’s Madhouse Foods. Jill came up with the name Zema’s using the initials of her children. Her flours are great for those who eat gluten-free, athletes, allergen-free and those who just love eating healthy. Zema’s mixes commit to being free of dairy, soy, rice, sesame, yeast, tree nuts, peanuts, sulfites, additives, trans fats, preservatives and sugar. The mixes are organic and contain natural superfood ingredients like teff, quinoa, amaranth, chia, flax and hemp seeds. In addition to the Seeded Multigrain flour used in the deep dish pizza recipe, Zema’s also has other flours available: GF Dedicated Cinnamon-Oatmeal, Rosemary-Millet, Vanilla-Cocoa Teff and Peruvian Sweet Potato-Pumpkin.  Jill can be contacted at jill@zemasfoods.com or you can order through her Facebook page, click here. Her website zemasfoods.com is currently under construction.
As my grand finale for my A-Z countdown, I now bring you the recipe for this wonderful deep dish pizza, courtesy of Jill Motew from Zema’s Madhouse Foods.  Enjoy!

Zema’s GF/DF Seeded Multigrain

Chicago-Style Deep-Dish Spinach & Mushroom Pizza

Serves 6-8

Preheat oven to 350 degrees F.  You will need a 9 ½ inch non-stick tart pan, with removable bottom.

Crust

1 pkg. Zema’s GF Seeded Multigrain mix

½  t. sea salt

¼ t. black pepper

½ t. garlic powder

8 T. cold DF butter substitute(Earth Balance Buttery Sticks)

1 large organic egg

2 T. organic apple cider vinegar

3-4 T. ice-cold water

Sauce

2-15 oz. cans of organic diced tomatoes

2 t. dried oregano

1-2 T. olive oil

½ t. sea salt

¼ t. ground pepper

Filling

1 pkg. Daiya dairy free shredded mozzarella cheese (about 2 cups)

2 T. olive oil

3 cups organic spinach

1-2 cloves organic garlic chopped

1 cup organic mushrooms, sliced

Crust

In food processor, pulse together Zema’s mix, salt, pepper and garlic powder.  Add in the butter and pulse until mixture is coarse, and there are pea-sized pieces of butter throughout(about 35 pulses).  Add in the egg and vinegar and pulse until further combined (10 pulses).  Slowly add 3 T. of cold water and pulse 10 times.  Touch the dough to see if it holds together.  If it does, do not add any more water, if not, add the last tablespoon and check again.  Wrap the dough in plastic wrap and flatten into a disc shape, let firm up in the refrigerator for about 10 minutes.

Spray two pieces of parchment paper with non-stick cooking spray.  Once the dough is firm roll out between the two pieces of parchment paper, the dough should be in-between the sprayed sides.  The dough may be slightly sticky, if so, use your hand to press into a circle shape.  Gently lay it into the tart pan and pat into the pan (using slightly wet fingertips) and up against the sides, using a knife to get rid of any excess dough.  Cover the tart pan with a sheet of parchment paper then use beans, or pie weights to weigh down the dough for baking (blind baking).  Bake for 10 minutes, then remove from oven and uncover and bake for another 4 minutes.  Set aside and prepare pizza sauce.

Sauce

Put all the ingredients into a blender, and puree.  Set aside.

Filling

In a skillet, heat the olive oil and sauté the spinach, garlic and mushrooms over medium-high heat, until spinach is wilted and mushrooms are tender.

Assembly

Spoon the spinach and mushrooms into the crust, spreading them out.  Next, cover the vegetables with the dairy free mozzarella cheese, making sure it is spread evenly.  Finally, ladle on the pizza sauce.  Put into preheated oven and bake for 35 minutes, or until DF cheese is completely melted.  Let cool a bit and cut into 8 pieces.  Enjoy, and marvel at the fact  that, YES, this is gluten and dairy free.  You can finally enjoy a piece of deep dish Chicago-style pizza!

Daiya dairy-free cheeses can be found at Whole Foods.  For those of you who do not have a dairy intolerance or are not on an anti-inflammatory diet, knock yourself out and substitute with real cheese!

Note: You may also use Zema’s GF Rosemary-Millet baking mix in this recipe the same way.

By blog goddess | Posted in Gluten-Free Entrees, Recipes | Comments (3)

Y is for Yellow…Color me hungry!

May 30, 2011 – 5:50 pm

Happy Memorial Day everyone! Today for “Y” day, I bring you Gigi Stewart from Gluten Free Gigi. Gigi is a relatively new GF friend and we have gotten to know each other online through the wonderful world of Twitter (you can follow Gigi @glutenfreegigi). Gigi also has a new Facebook fan page for Gluten Free Gigi that you can follow as well (please click here). What I love about Gigi’s recipes is they are not only gluten-free but soy-free and nut-free. She also shares a lot that are egg-free and dairy-free as well. With my anti-inflammation diet I am on, it is important for me to be as dairy-free as possible as dairy is probably the #1 cause of inflammation. Gigi is from the metro-Atlanta area and you can read all about Gigi and all the other fun gluten-free things she is involved in by clicking here. I really hope to meet Gigi someday soon in person, she is awesome! Please check out her blog at www.glutenfreegigi.com, you will be glad you did! I am now thrilled to bring you Gluten Free Gigi…..

Y is for Yellow…Color me hungry!

Simplicity courses through my gluten free veins.  Few ingredients, a streamlined method, and loads of vital nutrients…that’s how I roll. If I can create a dish that is vegan and raw…even better!

Summer fruits and veggies are ideal for health-conscious recipes that come together in a snap!

Sunny yellow offerings, mirroring the season, are rich in key vitamins and minerals and can help keep us on the path to optimal health.

Using seasonal produce is also another way to embrace the joy of living gluten free. Focusing on naturally gluten free foods provided by nature is always liberating, never restrictive. So take those farmer’s market finds and color your world…gluten free!

Here are a few ideas and two new recipes to brighten your table! Enjoy!

Sunny Apple Snack – Golden Delicious Apple with Sunflower seed butter…the perfect afternoon snack or breakfast on the go!


Broiled pineapple spears with Spicy Maple Syrup Glaze – Sweet pineapple meets a blend of maple syrup, chipotle, and ginger…addictive!


Rosemary Lemonade

Rosemary, a relative of mint, adds a subtle flavor to this summertime favorite, in addition to its immune-boosting and anti-inflammatory properties!

1/2 cup sugar

1/2 cup water

1 large rosemary sprig (approximately 5 inches long)

3/4 cup fresh squeezed lemon juice

5 cups filtered water

Combine sugar and 1/2 cup water in a saucepan and bring to a boil. Add rosemary and boil for 1 minute. Carefully remove rosemary and allow mixture to cool to room temperature.

Combine cooled sugar mixture, lemon juice, and water in a clear glass pitcher or carafe. Add lemon slices and rosemary. Serve over ice.

Raw Summer Squash Picnic Salad

Makes the perfect make-ahead dish that everyone can enjoy!                                      

5 small yellow squash, washed and ends trimmed

1/2 teaspoon fine sea salt

4 Tablespoons fresh dill, chopped

2 Tablespoons light olive oil

1 Tablespoon fresh squeezed lemon juice

1/4 teaspoon fresh ground black pepper

Cut the squash in half lengthwise, then cut each piece in half again (lengthwise) so that each squash is in 4 sections.With a paring knife, carefully cut out the center (containing seeds) of each piece and discard.

Cut each squash section in half crosswise and then into matchsticks.

Place matchsticks into your serving dish, then sprinkle with salt and toss.        

After 15 minutes, drain any liquid from the squash.

Add dill, olive oil, lemon juice, and pepper. Toss and serve.

This salad is excellent served at room temperature, or may be refrigerated and served chilled.

Makes 4 – 6 side dish servings.

By blog goddess | Posted in Gluten Free Blog, Gluten Free Bloggers I Love, Gluten-Free Salads, Raw Foods, Recipes | Comments (1)

Want to know what X stands for?

May 29, 2011 – 10:26 pm

I am glad that when it came to the letter X that Jasmine Jafferali was up for the challenge. I knew she would do a great job with a post and I am extremely honored to introduce you all to her today. I met Jasmine first online and attended one of her Gluten Intolerance Group (GiG) meetings in Chicago. We hit it off from the start and are becoming really good friends. I recently attended a seminar she did where she discussed the ABCs of Healthy Eating for Kids and thoroughly enjoyed her demo she did with The Celiac Diva, my friend Lauren-Lucille, at the Gluten-Free and Allergen-Free Expo where she showed some exercises that we can all be doing to aid digestion. Jasmine is also a fellow Examiner who writes for examiner.com and is working on launching her website soon called Healthy Jasmine. I now am thrilled to bring you Jasmine Jafferali….

When Andrea asked me to do a guest post, I was excited and honored to be a part of her series. I had a couple of letters to choose from, I chose “X.”  Always up for a challenge, the reason I chose X is for two reasons. 

Reason number 1.  X marks the spot in my kitchen.  I am grateful for my mom and grandma who loved to cook from scratch, they taught me that the kitchen is a place where family, friends can be together enjoy a tasty meal and delicious baked goods.  I know am passing that down to my daughter and while I started a gluten free diet before she came into my world, I had to learn how to bake all over again.  You see, when you are use to cooking and eating a certain way your whole life, there is a fear of the learning how to cook and bake all over again.  It does provide its challenges.  I know I’ve had my fair share of dinner and baking fails, but that is part of the learning process and glad for those failures as it makes me eager to try it a new way all over so I can get it just right.  In all honestly, I would rather bake, that comes from my mom (though she’s a fabulous cook as well).  I have pure enjoyment when friends and family can sink their teeth into something that is gluten free, healthy and tasty.  I sneak in the healthy part, because baked goods can be healthy and tasty!  When it comes to gluten free baking though, it feels as if you have to learn how to be a chemist because gluten free baking is an exact science.  Since gluten acts as a natural binder in baked goods, we have to add a binder into our gluten free flour blends since none of the gluten free flours have a natural binder in them. 

Lilly really wants another cupcake!

Reason number 2:  Xanthan Gum:  One of the key ingredients used in gfree baking is Xanthan Gum.  Despite its alien-like name, xanthan gum (and its cousin guar gum) is used to bind, thicken and emulsify gluten free ingredients.  You will also see these “gums” in other products like protein powders, ice cream, ketchup, salad dressings and even cosmetics to name a few.  If you don’t use xanthan gum in your gfree baked goodies, you will basically have a bunch of crumbles.

So what is Xanthan gum?  Xanthan gum is derived from corn sugar (aka HFCS) which is extracted from cornstarch.  The corn sugar is fermented with a certain strain of bacteria called Xanthomonas campestris.  This bacteria is typically the black slime we see on leafy veggies, broccoli or cauliflower when it is going bad.  (How chemists think of this stuff is beyond me!)

There is controversy about xanthan gum.  Since those of us who eat a gluten free diet, we often want to eat as natural to the environment as we can, priding ourselves in eating home baked goods and avoiding artificial stuff like HFCS, but since xanthan gum is chemically made in a laboratory setting, we are often asking ourselves if it is worth it.  (Btw, if you have not seen the moving King Corn, it is a must see).  The other thing to consider is most Xanthan Gum comes to the USA from China untested for melamines and heavy metals, so finding a non-GMO xanthan gum that is made in the USA is important. 

As with any chemical made product, the human body does not really know how to process it, so it just sort of lingers around.  During my research, I came across this from Sciencelab.com about the toxic effects of xanthan gum.  It is hard to find products that does not use xanthan gum, but you often need very little when baking. 

The other issue is the rise in corn sensitivities.  Folks who cannot tolerate corn or gluten have their work cut out for them and using xanthan gum is definitely out of the equation.  For those who have corn sensitivities often have trouble digesting it and develop symptoms ranging from mild intestinal discomfort, bloating to severe pain.  Often similar to gluten sensitivities.  My naturopathic doctor told me those sensitive to corn are the ones that have more of a Dr. Jekyll /Mr. Hyde personality or be the playground bullies.  (But please don’t go diagnosing your family and children’s friends)  You can read more about this at www.drrapp.com 

I have had my fair share of using too much “gums” in my baked goods.  The result is not ideal as the texture becomes well, too “gummy” or even slimy.  I have made the switch to guar gum and you do have to experiment to get the right texture.  There are a couple of things I like about guar gum, it is higher in fiber, is found naturally in our environment, and it is also about 3 times less expensive than xanthan gum.  So if you are concerned about the costs of baking gluten free, then guar gum is for you.  Always measure the “gums” exactly.  Do not estimate as if you have a tad too much or too little, it will change how the gluten free flours bind together.  Here are some general tips for using Xanthan Gum and Guar Gum:

  •  Yeast Bread and pizza dough recipes: Add 1 teaspoon xanthan gum or guar gum per cup of gluten-free flour blend
  • Cake, muffin and quick bread recipes: Add 1/2 teaspoon xanthan gum or guar gum per one cup of gluten-free flour blend used
  • Cookie and bar recipes: Add 1/2 teaspoon (or less) xanthan gum or guar gum per one cup gluten-free flour blend used

If you buy pre-packaged gluten free flour blends, always check the labels as some may already have the xanthan gum in there figured out for you.  

Jasmine is the Co-Branch Manager of the Gluten Intolerance Groups of Greater Chicago.  You can find Jasmine’s website at www.healthyjasmine.com and check out some of her writings at Chicago Family Health Examiner and National Pregnancy Health Examiner.

By blog goddess | Posted in Advice/Tips, Gluten Free Blog, Gluten Free Bloggers I Love | Comments (1)

W is for Welcoming

May 28, 2011 – 2:43 pm

Megan and Kim

Wow, this fun A-Z countdown is Wrapping up soon. Today is “W” day and I am honored to bring you the ladies from Welcoming Kitchen, Kim Lutz and Megan Hart. I also met them at the Gluten-Free and Allergen-Free Expo last month and was thrilled to meet them because I had found their blog while doing some research online. My nephew has Autism and besides being on a gluten-free and casein-free diet, there are other foods he cannot tolerate so his diet is real limited. I liked that their recipes are free from the eight common allergens (dairy, eggs, soy, tree nuts, peanuts, wheat, fish and shellfish) in addition to being gluten-free and vegan. I highly recommend you check out their site for some great recipes! (click here) I now bring you the ladies from Welcoming Kitchen, Kim and Megan….

We are very excited for the opportunity to be the W in this awesome alphabet!  When we think of W, we think of “WELCOMING.”

What does welcoming mean to us, and what does it have to do with eating gluten-free?  Lots, actually.  To us, a welcoming kitchen is a kitchen that is inviting to all of your guests.  A place where friends and family can gather to share a meal together.  Serving folks with special diets, even gluten-free diets, doesn’t preclude creating a welcoming kitchen. Read More »

By blog goddess | Posted in Gluten Free Blog, Gluten Free Bloggers I Love, Gluten-Free Salads, Recipes | Comments (5)

V is for the Very inspiring Dr. Vikki Petersen

May 27, 2011 – 3:05 pm

I am Very excited for “V” day! If you remember on “H” day when I posted about Heidi Kelly, I also included a video from Dr.Vikki Petersen, who shared the story of when Heidi and her family came to see her for a visit. I stumbled upon her videos on You Tube around the time I was thinking of starting my blog last Fall and have had the pleasure of chatting with her online. I was captivated by all the information she had regarding gluten and its effect on the body and immediately purchased the book,written by her and her husband, Dr. Richard Petersen,  “The Gluten Effect”, which I am proud to announce will be my next giveaway. In fact, I have two books I will be giving away plus two DVDs from the Gluten Sensitivity and Celiac Forum, so stay tuned!  “The Gluten Effect”,  is a  New York Times Best Seller and there is lots of great information in there.

One of the biggest questions that people ask me when they suspect that they need to go gluten-free is “How do I get tested?”.  Today, Dr. Vikki addresses this in her post. It is now with great honor and pleasure to bring you today’s guest, Dr. Vikki Petersen….

Best Laboratory Tests for those suspecting Gluten Intolerance


 

My passion is to increase the awareness of gluten intolerance in the US and internationally.

 

Note: I use “gluten intolerance” as an umbrella term that embraces both celiac disease and gluten sensitivity.

 

The facts are that a scant 5% of all the celiacs suffering ever get diagnosed in our country. For a medical system that prides itself on being state-of-the-art, this is truly a terrible statistic.

 

Add that to the fact that while 1-4% of the country suffers from celiac disease (yes, celiac disease incidence rises with age – 2010 research), a minimum of 10 times that amount suffer from gluten sensitivity. Personally I think it’s closer to 30 times more, but research is only just beginning to address gluten sensitivity and preliminary findings shows 10% of our population suffering. Read More »

By blog goddess | Posted in Advice/Tips, Doctors, Testing | Comments (6)

U is for the University of Chicago Celiac Disease Center

May 26, 2011 – 4:45 pm

Earlier this month, I attended the University of Chicago Celiac Disease Center Spring Flours event in Chicago at the Swissotel. It was really a great event with over 34 chef stations serving delicious gluten-free food. They also had a great silent auction and a live auction as well. For more information on this event please click here. This event is held every year so please plan ahead and make sure you can attend next year. It was well worth it. Today I am featuring the University of Chicago Celiac Disease Center (UCCDC) for “U” day. You can follow them on Twitter @CureCeliac and on Facebook  at http://www.facebook.com/CureCeliac. They are doing so much to help the Celiac community and here is what they would like to share:

The key to curing celiac disease is the development of a mouse model. The University of Chicago Celiac Disease Center is making great progress in this quest. With proper financial support, we hope to achieve this goal of finding a cure in the next 10 to 15 years. For more information or to donate, please click here: www.CeliacDisease.net. Read More »

By blog goddess | Posted in Celiac Disease Support Organizations | Comments (4)

T is for Trailblazing with Tenacity!

May 25, 2011 – 12:48 pm

Debi Smith (left) with Shirley Braden

Today I have the pleasure of bringing you my new friend, Debi Smith, who has a great blog Hunter’s Lyonesse. The more I talk to her, the more I find out all we have in common, like our love for the band Lovehammers (you may remember their lead singer, Marty Casey, from the show Rockstar INXS). We also have in common that we are both “cheerleaders”, as Debi put it, for the Gluten-Free community. Besides being a great blogger, if there is a cause or product or recipe she believes in, Debi is quick to let everyone know just how awesome it is and the person who is behind it.  It has been great getting to know her better since we first met at the Gluten-Free and Allergen-Free Expo last month and I look forward to seeing her more in the future. It is now with pleasure, that I bring you Debi Smith….

I had the pleasure of meeting Andrea at the Gluten & Allergy-Free Expo in April. The funny thing is we were at all the same places with all the same people all weekend long, but we never really got to talk to each other until it was all said and done.

We have a similar story.   All of us in this little blogosphere share it.  A common thread.  We all hit rock bottom and struggled (or continue to struggle) back on our feet to regain the total health we were deprived of for so long thanks to that pesky gluten protein.   Rock bottom is where you find your true self.  You can either stay there and never try to get better or you can put on your climbing gear and take charge of your health…and take back your life.  When we come out on the winning end we realize we are stronger than we knew.  We didn’t give up.  Or if we did give up, we realized it wasn’t worth continuing to do nothing. Read More »

By blog goddess | Posted in Gluten Free Blog, Gluten Free Bloggers I Love, Gluten-Free Stories | Comments (6)

S is for the Sweet Shirley Braden from Gluten Free Easily

May 24, 2011 – 6:15 am

My post for “S” day was reserved for no other than my sweet friend, Shirley Braden. Shirley has an excellent blog, Gluten Free Easily – gfe, which you all MUST check out! I was SO thrilled to meet Shirley when she was in Chicago recently after getting to know her online. I was able to join her not only at the Gluten-Free and Allergen-Free Expo but also at the Wildfire dinner with Rudi’s Gluten-Free Bakery. Shirley is so down to earth and I love that her recipes are so easy to put together. How awesome is it to go gluten-free and have it be so easy to do? She also has very informative posts on her blog like the one you are about to read. With distinct pleasure, I now bring you Shirley Braden…..

Grieving Gluten–The Five Stages of Loss of Gluten

If you’re gluten free, did you experience The Five Stages of Loss of Gluten after your diagnosis? Many people admit they have gone through these stages. As a celiac/gluten intolerance support group leader, I see my members go through these stages. And yes, I experienced them to some degree myself.

Dr. Elisabeth Kübler-Ross, a psychiatrist, shared her Kübler-Ross Model, commonly known as the The Five Stages Of Grief, in her book, On Death and Dying. She developed this model after working with more than 500 dying patients. Kübler-Ross concluded that folks coping with grief and loss go through five distinct stages. It’s important to note that she stated that not every individual who experiences such loss will go through all five stages or even go through in the same order if they do. Individuals are unique and so are their responses to loss. Kübler-Ross concluded that some individuals may simply get stuck in a stage. She also said that individuals could go back and forth between stages, experiencing a “roller coaster” effect, before they completely worked through all the stages and “move on.” Read More »

By blog goddess | Posted in Gluten Facts, Gluten Free Blog, Gluten Free Bloggers I Love | Comments (7)

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