Monthly Archives: September 2011

Pumpkin Season Kickoff!

One thing I love about living in the Northeast is that we get to experience all four seasons. However, this does not mean that I favor all equally. There is just specific elements that I like of each season.

I’m not the biggest fan of fall. I hate being cold, so as soon as the air gets crisp I am not a happy camper! I love the “heat of the summer.”  However, with fall comes the family traditions of apple and pumpkin picking. This is a tradition that I cherish very much. Even at my sickest moments it was something that I insisted our family continue to do, and is a tradition I plan on continuing when I have a family of my own in the future.

Another reason I enjoy fall is because it marks the season of pumpkins – It is now acceptable to make pumpkin bread and pumpkin pancakes! Not only are these foods delicious, but after baking it leaves the apartment with a  smell that warms my heart!

With the pace of school picking up I have started to feel the stress. An easy solution to calm my nerves, is baking. I was so excited to make the pumpkin bread that my mom use to make me, so there was no question about what to bake!

This recipe originally came from All Recipes. The recipe was simply adapted by using Jules all-purpose gluten-free flour, and tasted just as I remember. When one of my roommates and I tried the finished product, we literally had to resist from eating the entire loaf!

However, the true test was when I brought some muffins over to my toughest critic (aka: my brother).  The verdict: He thought they were really good, and enjoyed them. The next day I brought some to a staff meeting that I had at internship. Before I offered the muffins to them, I didn’t make any mention that they were gfree. After my supervisor ate the muffin she said they were great, and then asked what I did differently (she is aware I am GF), so they eventually found out they were gfree. However, everyone said they could of never told the difference, they were just really good muffins!

Those two experiences are a true testament to how delicious this recipe is. I love the feeling when people can’t tell that my baked goods are GF! It makes me happy knowing that I can leave them with a positive association to GF food. (I often find people have a negative opinion about GF foods). Below is the recipe for your enjoyment!

Downeast Maine Pumpkin Bread
(Originally from All Recipes)

1 (15 oz) canned pumpkin
4 eggs 1 c. vegetable oil
2/3 c. water
3 c. evaporated cane juice
3 1/2 c. Jules GF Flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground ginger
Note: I use
McCormick SpicesandLibby’s Pure Pumpkin. Remember to always check ingredients!

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. (Note: This recipe will make 2-3 loafs depending on pan size. I made one loaf, and 18 muffins.)

New GF Bread Options Just Keep Hitting the Market!

I can’t remember where I first heard about Genius Bread (most likely on Twitter!), but I can remember heading directly to their website. Their products looked great, so I emailed the company to learn more. In a reply email I learned that their bread was going to hit US shelves soon (UK brand)!

To my surprise last Tuesday I received a press release that Genius bread by Glutino was now available for purchase, and was also asked if I would like to try their new product. I was more then happy to try their product, and contacted them right away! That was Tuesday. By THURSDAY the bread was delivered to my school mailbox. I was so excited (not to mention I also had just ran out of bread!)

I was really impressed with this new bread. Not only have I enjoyed a few sandwiches on the bread, but I also made french toast with it. Funny thing was, as I was eating the bread I realized that this was probably on of  the first times that I have had “white bread.”(I refused to eat wonder bread in my pre gluten-free days) and now whenever I by GF bread I tend to favor the multigrain breads.

I thought the bread was really good. I placed the bread in the micowave to soften (I put it in the freezer when I got it) and then enjoyed my sandwich. The bread had a good taste, was soft and held together well. The next day I toasted the bread and had PB & J. After I had this sandwich I concluded that I would prefer to lightly toast this bread before I enjoy it. Then on Sunday I made a delicious french toast breakfast using the bread!

Thanks again Glutino for reaching out to me. I am looking forward to making many sandwiches on this bread throughout the week! To learn more about this new product head to their website. Also be sure to find them on Facebook and Twitter!Here is more information about Genius by Glutino Breads:

GLUTINO® INTRODUCES GENIUS® BY GLUTINO® BREAD: Leading Gluten-Free Brand Partners with U.K.-based Genius Gluten-Free to Bring Popular Bread to U.S. and Canadian Markets

LAWRENCE, Mass. – Glutino®, a trusted pioneer and leader in convenient gluten-free living, introduces Genius® by Glutino® bread to its extensive line of gluten-free products. Glutino has partnered with U.K.-based Genius Gluten-Free to bring their popular gluten-free bread to the United States and Canada.

Genius by Glutino offers a wholesome and delicious gluten-free bread option for those living a gluten-free lifestyle. Soft and light in texture, Genius by Glutino features full-sized bread slices that are perfect for making sandwiches and is available in two great tasting varieties, White and Multigrain Sandwich Bread.

“I developed Genius Bread so people living gluten-free could have a better tasting gluten-free bread solution,” said Lucinda Bruce-Gardyne, professionally trained chef, founder of Genius Gluten-Free, and mother of a celiac child. “We are thrilled to partner with Glutino, a leader and innovator in gluten-free living, to share our great-tasting bread with the U.S. and Canadian markets.”

“We are excited to add Genius by Glutino to our long-standing gluten-free portfolio and to offer a gluten-free bread that is a cut above the rest,” said Laura Kuykendall, director of marketing and R&D for Glutino. “People living a gluten-free lifestyle look to Glutino for what is new and innovative in the world of gluten-free products, and adding Genius by Glutino to our wide range of products strengthens our position in the gluten-free space.”

Genius by Glutino, as with all Glutino products, does not contain artificial colors, flavors or preservatives. Both varieties of Genius by Glutino will be available on www.glutenfree.com and in freezer aisles nationwide at a suggested retail price of $5.49.

About the Glutino Food Group

Since 1983, the Glutino Food Group has been a trusted pioneer and leader in the gluten-free category.  Based in Laval, Québec, the company offers a wide variety of great-tasting, gluten-free foods consumers can trust.  Products are available nationwide at local supermarkets, natural and organic retailers and on www.glutenfree.com.  For more information on The Glutino Food Group, visit www.Glutino.com.The Glutino Food Group is a wholly owned subsidiary of Smart Balance, Inc.

Simple Salmon Recipe

As you probably can tell, I tend to eat salmon at least once a week. Not only does eating salmon offer so many health benefits, but there is a variety of different ways you can enjoy it. Lately, each time I plan on cooking salmon I search for a new way to enjoy it.

A little over two weeks ago my mom started the 17 day diet (cycles of 17 days.) I am not a fan of every concept of this diet, nor do I think I could one allot myself 2 pieces of fruit a day (part one of cycle), there is one concept I like. Much of the diet focuses on taking out the processed foods and going “back to the basics.”

The 17 day diet book contains a few recipes. Last week my mom made one of the salmon recipes. She told me it was quick, easy to prepare, and really yummy. Since I was salmon this past week, I decided to give it a try.The meal took me a matter or 30 minutes to prepare! It was so simple.

Simple Salmon Recipe
(Taken from the 17 Day Diet Book)

Note: This recipe is for two fillets of salmon – half the recipe if only making one.
1 tbsp olive oil
2 lemons
1 tsp of oregano (I used Victoria Taylor’s Herbs de Provence)
2 cloves garlic, chopped.

Preheat oven to 350. Spray an oven safe cooking dish (make sure it has rims) with cooking spray or line with aluminum foil. Place salmon in dish. Drizzle olive oil over the salmon. Squeeze the lemon. Sprinkle the oregano, and chop and place garlic on top of fish. Cook for 25 minutes.

Always Remember, Person First!

As many of you may know at school I am majoring in counseling. Last week, we were having a conversation about the use of language in my Psychosocial Aspects of Medical Disabilities class. Having this conversation made me think of how sometimes people are referred to as “suffers” or “victims” of celiac or gluten-sensitivity. There are so many things wrong with these choice of words. First of all, a person is not a “victim” or “suffer” of a disease. Our conditions are part of who we are, but they do not define our whole identity. Instead people should say, “person who has celiac disease.” Not only does this statement sound so much better, but it eliminates  the negative association that the words “victim” and “suffer” hold.

On a more personal note, I don’t feel like I am a “victim” or “suffer” of any condition. Before my diagnosis I may have suffered from horrible symptoms due to a lack of diagnosis, but I surely don’t feel like a victim! How could I? I now can live my BEST LIFE. We are people first, and should not be defined by any condition! Rather then being referred to as “suffers” or “victims” I would love others to focus on what a positive impact a gluten-free diet can have on someone who has celiac or gluten sensitivity.What’s your thoughts on this topic of conversation?

Enough about my thoughts, and onto my weekly meal plan. This week is all about leftovers, and using what’s in the freezer! Since I made pizza last week and had extra marinara sauce and href=”http://www.daiyafoods.com/”>Daiyacheese, I figured it would be the perfect opportunity to make chicken parm. I haven’t had this dish in a really long time, so I’m kinda excited!! Sure hope it comes out good!

Sunday: DF/GF (baked) chicken parm, Broccoli
Monday:Leftover Peas and Pasta
Tuesday: Lime Chicken over salad
Wednesday:Late Class – Breakfast for dinner!
Thursday: Lemon, garlic and herbs Salmon, Quinoa, Grilled red peppers
Friday: Kettle Cuisine Chicken Noodle Soup, Joan’s corn toaster muffin

The Meal That Almost Didn’t Happen

Originally, I was planning on making chicken parm, on Sunday, however I was too tired and tied down with work, so I pushed it off till Monday night. Last night rolled around, and I was so excited to make my chicken parm. It was the first time in two years that I was able to enjoy this meal.

Well, it almost didn’t happen. Me being the cultz I am, dropped the sauce all over my apartment floor and running shoes! Luckily some of the sauce stayed in the container, and was able to be saved!! Thinking about it now, if someone had video tape or me, it probably would of been really funny to watch.

Despite almost not being able to enjoy this meal, the end result was great! It was nice to be able to prepare chicken a different way, and I enjoyed this old favorite of mine. I even had some leftover peas and pasta on the side.

Gluten, Dairy-Free Chicken Parm
Boneless Chicken Breasts
1 egg
Gluten-free Bread crumbs
Optional: Add small amount of Victoria Taylor’s Herbes De Provence Seasoning to bread crumbs
Daiya Cheese (Mozzarella style)

Dip chicken breast in egg. Coat in bread crumb mixture. Preheat oven to 425*. Cook chicken for about 15 minutes. If necessary while chicken is cooking heat sauce. Remove chicken from oven after cooking for about 15-20 minutes. Add sauce and cheese. Cook for about another 15 minutes or until chicken is fully cooked and cheese is melted.(Note: Cooking time and amount of ingredients will vary depending on how many people you are serving)