Pancakes are probably my favorite Saturday morning breakfast. There's just something about that the crispy edges and puffy center of a pipin' hot flat cake that simply makes me smile! I'm sure the salty, creamy melted butter and pure, sweet maple syrup have nothing to do with it!Pancakes are a fantastic breakfast because they are so easy to make! They are even easier and more simple by using my Gl
Today is Dan’s birthday. He is a year old! We are celebrating with a homemade gluten free birthday cake at home today. (I have to beat last year’s hit, Lighter than Air Chocolate Cake, made by my sister, Caroline.) He had his very festive pirate birthday party (complete with costumes) last weekend with just the [...]
I am constantly on a search for fun, quick, on-the-go breakfast recipes. This week I tried making granola bars for the first time.Did you ever make something for the first time and then kick yourself because you had never made it before? Well, this is one of those recipes. It it so incredibly easy. No serious baking skills needed. It's just easy and plain good.And I get tired of muffins... have I
I am completely worn out from a weekend of sun, swimming, and traveling. My little ones are slowly recovering from their out of town trip to Grandma’s, which has left them so cranky! I finally occupied them with their race track which they haven’t played with in a couple weeks. (Whoever recommended [...]
If you are one of the individuals who suffer from gluten allergy you will need to avoid certain foods, particularly wheat, rye, barley and oats. These foods contain gluten in which is the allergen responsible for a gluten allergy sufferer. The problem with this substance is that it is a key component in baked foods such as bread, in fact it is responsible for giving dough its binding properties. I
June 2008 RoundupThis month's theme was for one pot/pan meals. Kid-friendly if at all possible! I love quick, easy, one-pot dinners! We have a great group of folks who contributed this month! Thank you to everyone for participating and if I accidentally left anyone out, please email me ASAP, and I'll add you to the roundup!! 1. Gluten Free KayKay was on the ball and entered early in the month! She
Look good? I thought so too. We love pizza in the Ginger Lemon Girl household. We make pizza at least once every two weeks.This pizza is actually my entry for this month's "Go Ahead Honey! It's Gluten Free!" The theme this month is one pot/pan meals. Kid-friendly if possible. And yes, today is the deadline for this month. No, of course I'm not behind in posting! (ha!)I realize that many people do
Blueberries are FINALLY in season in Eastern NC!Can you tell?I think the pictures can tell you more about these incredible muffins than I can.I promise they taste as good if not better than they look. And they are not only gluten free, but casein free and soy free as well!While these muffins do take a few extra steps to make. Trust me, they are worth it! I have not tried using them, but I am sure
I just went to the grocery store and bought food for the week. I was out of town this weekend and we were completely out of food. Rather than sit down and plan a menu, I went straight to Target and bought my groceries. I thought I would blog about the experience [...]
I wanted to write this post when I first started my gluten free blog in March of 2007. However, I could not do the post justice at the time, so I began by blogging gluten free recipes. I decided that the longer I put off the post the harder it gets to [...]
Just a friendly reminder for this month's: I'll be hosting this month's "Go Ahead Honey It's Gluten Free" blogging event, started by Naomi at Straight into Bed Cakefree and Dried.The theme for June 2008 is: One Pot Meals!That means casseroles, cassolets, crock pot meals, summer salads, soups, stir fries, etc... have fun and find something your kids will love!I LOVE one pot meals! The easier and si
Thought I would share a recipe with you that’s been a recent hit at our house. It’s a GFCF makeover of a family recipe with a few tweaks of my own thrown in. Jacqui really likes the light crunch that the turbinado sugar gives to the top crust and says she loves the [...]
The ingredient of the week, cherries, was inspired by the Cherry Clafouti I made last week. I am not usually a cherry fan, but they were really good in that recipe. I am tempted to make it again this week! If not, I will be eating cherries as a naturally gluten free [...]
For this month's event, hosted by Thomas of the Gluten Free/Casein Free Experience I adopted Karen of Sometimes Only Clever. Karen blogs about her Christian life with her husband, kids, her current pregnancy, and her hobbies. She is an avid hiker and loves the outdoors and she also is a great gluten free baker and cook! Make sure to check out Karen's "101 Random Things about Me" page.The recipe t
Welcome to May/June 2008’s Hot Smokin’ Edition of: For this edition, please welcome Carol, of Simply Gluten Free!Ginger Lemon Girl: Carol, welcome to the Grill this month! First, let’s start with why you decided to start a gluten free blog? Carol of Simply Gluten Free: I started my blog primarily as a form of discipline. I wanted to start getting my recipes in one place and I felt th
The Gluten Free Menu Swap is back at Gluten Free Mommy this week! The ingredient of the week is cabbage, which is in season in North Carolina right now. My family’s favorite way to eat cabbage is stir-fried. My enthusiasm for cabbage can be traced back to my mother who used cabbage [...]
When I first started a gluten free lifestyle last summer, the thought of making homemade bread scared me. So for several months on our rare trips to Raleigh, NC (the closest town with a store that actually had a gluten free foods section) I would stock up on frozen gluten free sandwich bread. I quickly realized that there had to be a better way. It was simply too expensive and too inconvenient to
I have got to get to the store, so the post will be short and sweet today! The Gluten Free Menu Swap is hosted by Lilac Kitchen this week.
If you are interested in how I plan my menus, check out my last post, A Frugal Healthy Grocery Budget.
GLUTEN FREE MENU
Monday: Salmon and Pineapple [...]
Okay. I will admit it. When it comes to baking, I am a perfectionist. Especially when it comes to baking something that I think I am especially good at. In today's case: Michael's favorite chocolate chip cookies. This is one of my favorite recipes and one that I am very proud of. I used to make these cookies with wheat flour. When I started the gluten free diet this is one of the first recipes I c
I have lost fifteen pounds so far on the South Beach diet. I am 125 pounds today. As I have said before, I find Phase 2 to be challenging while on the gluten free diet, exercising and nursing. Brown rice is reserved for Phase 3, so bread or muffin recipes can be [...]
Welcome back to Kid-Friendly Food Fridays! We started this weekly event to feature healthy, yummy, delicious, and quick recipes to make for kids! For more information on this weekly event, please visit the Kid Friendly Food Fridays Headquarters! We welcome you to submit recipes and ideas for this feature to gingerlemon_girl at yahoo dot com! This week I'm featuring a wonderful recipe from a b
OP GHAI
O - Osteomalacia
P - Peripheral neuropathy
G - Gastrointestinal malignancies
H - dermatitis Herpetiformis
A - Amyloidosis
I - Intestinal lymphoma( mainly involving jejenum)
Please visit MnemonicsMD.blogspot.com for more mnemonics
I've been meaning to post about The Good Eatah for nearly 3 weeks. Needless to say, I'm a little behind!I chose "The Good Eatah" for this month's Adopt a Gluten Free Blogger Event (started by Sea, over at Book of Yum) because she has such a great variety of naturally gluten free recipes! The Good Eatah shares her gluten free and dairy free recipes on a regular basis. She also has an adorable dog n
By mid summer our lawn is infested with crab grass which is a pain because it grows so much and so fast I am forever cutting my grass. I will admit I used a couple of low does of a chemical to help keep it under control but that meant keeping the dog off the [...]
We had a big weekend with family at my house, so I will spend the rest of the week in recovery mode. My menu is important so I get back in the swing of things with South Beach Phase 2! I did not lose any weight last week, but I did cheat [...]
Welcome back to Kid-Friendly Food Fridays! We started this weekly event to feature healthy, yummy, delicious, and nutritious recipes for kids! For more information on this weekly event, please visit the Kid Friendly Food Fridays Headquarters! We welcome you to submit recipes and ideas for this feature to gingerlemon_girl at yahoo dot com!***********These chocolate chip cookies are a secret!Yep, a big secret.Don't tell anybody, but these cookies actually have some nutrition packed deep inside. They are hiding a wonderful veggie that you can really sneak into almost anything ...the humble zucchini.Zucchini is a great ingredient to add to gluten free baked goods. Zucchini provides an almost perfect vegetable protein, dietary fiber, and vitamins and minerals such as Vitamin A, Vitamin B6, th
A Grits Bowl. Sounds pretty fancy doesn't it.Okay, so it doesn't.And it's not.It's simple. Yummy. Naturally gluten free goodness at it's best.Michael and I usually make this yummy breakfast on Saturday mornings, or even on a weeknight if we don't have anything planned and need something quick for dinner.While it isn't exactly brimming over with good nutrition, it's still a hearty, pleasing dish with healthy proteins and B vitamins!I've even thought of adding cooked spinach to this wonderful bowl after reading Sally's post about adding greens to breakfast, but I'm not sure Michael will go for that... yet. Give him time, he's still learning to like greens!I love this gluten free breakfast because it is fast, easy, and super yummy comfort food. I also like this one-dish meal because Michael d
I lost 2 more lbs last week. As a breastfeeding mom, I want to lose 2 and only 2 lbs a week, which is extremely difficult when you are weightlifting, dieting, and nursing. Too many calories, too few calories..ugh. Last week I managed to achieve the 2 lb goal, which brings me back [...]
Gluten allergy is a malabsorption syndrome which is caused by the ingestion of the gluten protein found in the wheat products. If the patient’s sticks on to the gluten free diet then there is a drastic improvement in his condition. Ayurveda suggests the following modified diet and lifestyle…
More: continued here
Ayurvedic medicine which is an Indian origin enables one to lead a graceful, harmonious and vigorous life free of any disorders including gluten allergy. It is a condition of the digestive system resulting in the poor absorption of certain nutrients.
More: continued here
Welcome to the first installment of a new series on Ginger Lemon Girl! This series is in response to you, my dear readers, who sent me a whirlwind of comments asking for kid-friendly, healthy, quick, delicious, and veggie-filled gluten free meals!!I hear ya' folks! And even though I don't have kids myself, I do have one picky husband whose favorite meals are pizza, cheeseburgers, and macaroni and cheese! So hopefully his taste-buds will please your kids!While I cannot guarantee a post for you every Friday, I'll try to make this as regular a feature as possible!!I will need your help!! If you have a great idea for a recipe to be featured on "Kid-Friendly Food Friday," please email me at gingerlemon_girl at yahoo dot com! I would love to hear your ideas and comments! You will be given full c
Welcome to April’s smokin' hot edition of: April 2008 Melanie, of The Gluti GirlsGinger Lemon Girl: Melanie, why did you begin a gluten free diet? Melanie: I started a gluten free diet because my doctor suspected celiac disease. I have suffered from digestive troubles for as long as I can remember. I went in for a check up with a new doctor and she did a blood test on me for celiac, which came out positive. To make a very long story short, I did have a biopsy done, but the answers were not clear. I had a positive response to the diet along with the positive blood test, so my regular doctor thinks celiac disease is what I have, but I do not have a positive biopsy.Why did you start blogging about being gluten free?When I found out about celiac disease and the reality set in about
My good friend, Nilda, gave me a beautiful present for my kitchen this weekend. She made me an herb garden for my kitchen! What a sweet gift! Nilda knew how much I wanted some of her oregano from Puerto Rico, so she planted some along with several other herbs. It [...]
I have such amazing memories of being in the kitchen with my great-grandmother. Her best dessert is a fresh strawberry pie. I believe this is the only way you should make a strawberry pie!Making this pie marks the beginning of spring for me. In eastern NC, spring seems to get here earlier and earlier each year. These beautiful berries were my first purchase from a local strawberry farm. Thankfully they will be selling them through May, so you can bet neighbors will be getting a strawberry pie or two this month!Strawberry pie is actually a very simple pie to make. I try to make several gluten free pie crusts ahead of time and freeze them. That way, when it's strawberry season, you can just pull out your ready made pie crust, bake it, and you are ready to go!Here is how to make my grandmoth
Wheat flour is a major ingredient in indian cooking, and as I enjoy baking, I am constanly making cookies, muffins and cakes with all-purpose flour too. So this weekend, I had an urge to make something gluten-free, more as a challenge and a change than anything else, so I decided to make some savoury gluten-free pancakes with gram flour; we actually call them "dosa" or "puda" in local dialect. Its a great way to toss up your favourite veggies into the flour mixture and cook up something special without much effort or planning. I opted for spinach and sauteed onions as my main ingredients, while a blend of spices add to the flavor and fluff! These spinach dosas are a great way to eat something healthy yet tasty, and you can enjoy these with any dipping sauce of your choice!I really wanted t
Low Carb, Soy Free, Grain Free, Dairy Free, Casein Free, Egg Free, Taste Free... KIDDING! These little brownie bites are so amazingly delicious, they are definitely NOT taste free! About a month ago, I was at a grocery store and starving (not a good combination) and I found these little bars called, "Pure Bars". On the wrapper they were listed as "raw" food. In other words, not cooked, pure, organic ingredients. I thought for sure the bar would be awful! But I was hungry and the package stated that it was free of gluten it was "chocolate brownie" flavor, so I thought I would try it for the ride home.How can you resist something that says "Like a Good Mood in a wrapper!" ;-) Oh. My. Word.It was amazing. It was so good! The bar was rich and super chocolately and didn't feel the least bit he
We traveled over the weekend to visit my Great-Grandmother. She fell last week and broke her hip along with several vertebrae in her neck. Despite that hard fall, she is doing wonderful and is ever spunky and surprising! I have no doubt she will make it through rehab with flying colors, even at 97! We truly appreciate all the well wishes and kind thoughts we received through email and comments!!There is something therapeutic about making muffins. I made these muffins last weekend for our trip to see Grandma, and then again when we returned home for our "grab and go" breakfasts this week. Packed with nutritious whole grains, healthy proteins and fats, and just a touch of sweetness, these muffins are satisfying and delicious!I need a "photographic lighting" fairy to visit my kitchen! That
I am seven pounds lighter than I was last week. Since going on the South Beach Diet a week ago, I have been eating nonstop and losing weight dramatically. The results have been downright amazing. I am glad I finally humbled myself and changed my diet and began exercising. I never [...]
One of Michael's favorite meals is a simple Asian-inspired stir-fry. We usually make this meal fast and frugally using a frozen package of "stir-fry" vegetables, leftover meat from a previous meal, and quick brown rice. We rely on this meal at least twice a month, and for me, it satisfies a craving for foods I used to order at Chinese restaurants in my old gluten filled days.For a new twist on this old favorite of ours, I decided to make a teriyaki marinade for the chicken, which I would later grill instead of adding to the stir-fried vegetables.Grilling the chicken, instead of adding it to the stir-fry, really brought out the flavors of the teriyaki marinade. It also gave the dish a delicious new presentation!I think this marinade would also be excellent on salmon steaks, tofu, or beef!
This month for Sea's Adopt a Gluten Free Blogger Event, I adopted Lea, of Lea is Gluten Free.I've always enjoyed reading Lea's blog! She has wonderful tidbits of her gluten free life, occasional gluten free product reviews, and excellent recipes! She's also a huge animal lover with her four furr-babies that I enjoy hearing about!The Adopt a Gluten Free Blogger Event gave me the opportunity to try one of Lea's recipes!We had a short cold spell last week in the Carolinas and I decided to try Lea's Stuffed Cabbage Soup! I had been meaning to make this soup ever since Lea posted it! It was absolutely wonderful!! I only changed a few things to meet the ingredients I had on hand. Michael begged for potatoes in the stew instead of rice, and I had a container of leftover vegetables that needed to
Since making these bagels (and posting about them), I've read a variety of other bagel recipes.One important method I noticed in these recipes is that apparently my original process of boiling the shaped bagels, letting them rise, and then baking, is not the "authentic" way to make them.What makes much more sense (and I'm kicking myself for not realizing this!) Is that you FIRST want to let the shaped bagels rise in your 200 degree warmed oven for 45 minutes - 1 hour. THEN boil them (20 seconds on each side) right before baking. This will allow the yeast to work much better in rising the bagels. It will also give a more chewy texture by boiling right before baking. So those of you bagel gurus out there, forgive me! This was first attempt at boiling baked goods! I'm still learning!Unfortun
When I was growing up, other than a bowl of grits or oatmeal, my favorite breakfast was a bagel. We ate LOTS of bagels. I'm not sure how my parents came to love a bagel. They certainly didn't eat them growing up, but somewhere along the way, they became dedicated bagel fans!My favorite bagels were the savory type: Garlic and Onion, Poppy seed, Sesame seed, the "Everything" bagel, etc... I liked the sweet bagels okay... but I LOVED the savory. And I slathered them with cream cheese.It's safe to say since I've been gluten free, I have not encountered one store bought gluten free bagel that I have really enjoyed. Not once.But this weekend I felt bold! I've been a member of the Daring Baker's for several months and one thing these fab bakers have taught me is not to be afraid of a challeng
7 years ago today, when I was a freshman at Baylor, my Dad died in a helicopter crash in Vietnam while on assignment looking for POWs/MIAs from the Vietnam War. Here is the archived story in Newsweek- my dad was Lt. Col. Rennie Cory, Jr. So every year on April 7th I [...]
Freshly baked Millet Flat BreadIt always makes my day when cooking experiments turn out even better than you thought they would!With the help of Natalie at Gluten Free a Go Go, I've been trying to use less xanthan gum in my baking. I've been trying to incorporate other alternative gluten free baking ingredients for structure and texture, such as ground chia seeds, whey protein powder, and psyllium powder. It's fun to experiment, even when things do not go as planned. I've been able to eliminate xanthan gum in cookies, bars, muffins, and quick breads successfully, but yeast bread has been a different story. I've learned a lot.Millet Flat Bread slices for sandwiches... see those beautiful air pockets!!And I've learned that with yeast breads in particular (at least in my baking experience), x
I was working at a daycare in college when I first discovered pesto! Yes, a daycare.One of the daycare teachers was making fresh pasta with her kids and on top of the pasta she swirled on this lovely spring green sauce. I had to have some. It was so fresh and delicious! I'm not sure how much the 3 year olds enjoyed it... but hey.. you have to start somewhere right?Last October, Natalie, of Gluten Free Mommy had a great post on her cilantro pesto grilled cheese sandwiches. They looked delicious and I was truly intrigued with the idea of using pesto on a sandwich!I came up with this wonderful spinach walnut pesto because fresh basil and pinenuts just don't seem to be stocked at the local piggly wiggly... and with gas prices the way they are (and the fact that we are truly trying to budget).
Funky Monkey(TM) Snacks today announced that its all-natural, freeze-dried real fruit products have always been gluten-free, making them an excellent choice for children and adults alike who suffer from gluten sensitivity, including those diagnosed with...children's newswatch children's news kids news children kids youth
Welcome to the Gluten Free Menu Swap! This is going to be short and sweet today because my kids sense productivity and are protesting loudly! The gluten free ingredient of the week is lemon. There are a few other bloggers with gluten free menus, so go check them out for great dinner [...]
One bowl. Simple. Goodness.These two cakes are fun, delicious, and super easy to make. They are simple, one bowl, one-layer cakes perfect for a quick evening dessert or last minute cupcakes.I made these cakes on Easter Sunday for dessert. I am very excited about these cakes. They are so simple and so delicious, it almost seems as easy pulling out an old box of Duncan Hines... except these cakes are much better and completely gluten free! The carrot cake is also naturally casein free, and the chocolate cake can easily be made casein free by using a rice or nut milk substitute.I wish I had been able to capture a shot of an individual serving of these cakes, as they are seriously moist, highly risen, and have a very tender crumb.The cakes were so delicious that both were demolished by our fam
I came up with this easy chicken primavera several weeks ago. I love the concept of this simple meal made with fresh or leftover chicken (I usually make it with leftovers). It is very easy to prepare on my stovetop in my large, enameled, cast iron dutch oven. (A recent birthday present from my sweetie!) I've made this easy, yummy dish several times since, and I'm looking forward to it again this week!One of the best things about being gluten free is that I learned how to make a roux. Basically, a roux can be the base of a creamy sauce, soup, gravy, etc... A roux is so easy and so helpful in cooking. I like knowing that I no longer have to depend on a can of Campbell's soup to make a meal. I am able make that "can of cream soup" all by myself, and it's so much better than the "can" ever was
I know you love brownies. Everybody loves brownies.Okay, maybe not everybody. Not my weird sister, who does NOT like chocolate, and therefore does not like brownies. I still don't know where she came from. I really think she was an alien baby. Don't tell her though... it might hurt her feelings... of course, she's also the skinniest person in my family... maybe that weird "no chocolate" thing has something to do with it! Oh well... I still love you Lee.Here's my wierd "no-chocolate" sis when she was about 5 I think...Is she cute or what?On to the more important subject of brownies (sorry sis!)...These brownies will knock your socks off! They'll knock the hubbie's socks off too! They are easy, simple, super "chocolate-y", and utterly delicious. If you haven't used that wonderful wonderful g
This may be my favorite gluten free bread recipe yet! It is simple and easy to mix (with your stand mixer) and creates a beautiful, evenly risen loaf. The presentation is lovely and the bread is moist, soft, tender, and sweet. Michael said this was as good as the sweet King's Hawaiian bread we used to eat on occasion before I went gluten free.Maple syrup is one of my favorite sweeteners. It is expensive so I don't use it often for baking. The best type of maple syrup to buy is grade "B" because it is less processed than grade "A." It is also thicker with a more rich, decadent flavor.I've been working on this loaf for several weeks and I am very proud of the final product. I will be making this loaf often. It's actually a very quick yeast bread to make. It bakes in about 40 minutes and only
This is the first of a new series of posts that I'll be doing here, reviewing gluten-free vegan products for your eating pleasure! We just got back from the Natural Products Expo (in Disneylicious Anaheim, CA), where we wandered through a gigantic convention center packed full of items ranging from organic food to eco-friendly fashion. Over the next few weeks, I'm going to share some of my favorite foodie finds, and give you the scoop on some of the best new gluten-free products.For our first food foray, we'll be starting with a nibble: Veggie Chips from Good Health Natural ProductsI was rather surprised by the little snack-bag that Jeremy had found for me. I hadn't managed to find their booth myself, and after seeing so many aisles of gluten-heavy vegan meats, breads, and cookies, I cast
I did not get a single recipe up last week! It wasn’t for lack of trying either. I learned a lot about gluten-free baking, but I didn’t have anything to post for all of my efforts. I am really trying to focus on other things, but all I want to do is bake [...]
I am back to menu planning again this week. Thank goodness. I suffered without my menu plan last week. When I have planned a menu, I rarely have to throw away food that has gone bad. My menu keeps me fairly organized and veggies are eaten fresh and leftovers are [...]
If you are looking for a healthy gluten free cookie, please avert your eyes! These wonderful cookies do not have one healthy redeeming factor about them... but they are simply delicious! I am a sucker for sweet, soft, "melt in your mouth" baked goods.I came about these cookies quite by accident. They were supposed to be "big, fat, soft, white, sugar cookies." The only reason I do not think they fit into that category is because they are not "cakey" cookies, as I recall those big soft sugar cookies to be. To get that affect you would probably need to add another egg. Instead, what did result was a soft, yet "sandy" textured cookie that simply melts in your mouth. They are deceptively sweet and delicious! Perfect with a bowl of homemade ice-cream!Max likes to help me in the kitchen. These c
I often get emails from new celiacs praising me about how perfect I seem at living gluten-free. Ha! The truth is it takes a little bit of planning and work to maintain a gluten-free lifestyle despite the fact that I have gotten better at working through the challenges. So since it is [...]
When I first read Mrs. G.F.'s "Recipes for a Gluten Free Life" blog, I felt like I knew her. I felt like I could walk down my close-knit street of neighbors and find her swaying graciously on a front porch swing. A glass of lemonade would be in her hand, and a tray full of amaretti cookies would be on the table beside her.Mrs. G.F.'s recipes are simply classic. Most are relatively easy to prepare, have a short list of ingredients, and are full of fresh taste and flavor. I have made MANY of Mrs. GF's recipes. Some of my absolute favorites are: Roast Beef with Mustard Paste and Onions (this is excellent for company and a great comfort meal! The aroma is simply heavenly when roasting!)Sesame Crusted Pork Tenderloin (OH yum!)Greek Village Salad (simple, delicious, and healthy!)Coconut Chicken
I am very blessed to live in a "real" neighborhood where I actually know and interact with my neighbors. We email and call each other often. We also hang out together on occasion! One such occasion happened last week when we had a rare occurrence of a moon eclipse.James, Donna, and their son came to hang out with us in our back yard to watch this spectacular event. While it was rather cloudy for most of the show, we did get a few amazing glimpses of the extraordinary celestial experience!Afterwards we went to the kitchen for some warm oatmeal snack cookies and homemade hot chocolate (my favorite frugal recipe!). Michael asked why I didn't make his favorite chocolate chip cookies, he seems to think those are the only permissible cookies in our house. But these cookies are "grown-up" cookies
Bananas are a gluten-free mommy’s best friend. They are easy to prepare for babies and toddlers alike. I love that they are available year round because I always have something to throw in the diaper bag for Jude (and now Dan) to eat. Banana is the ingredient of the week for [...]
Red Lobster used to be one of my all time favorite restaurants. When I was growing up, occasionally during summer break, my parents would take my sister and I to lunch at Red Lobster... I LIVED for those cheddary garlic biscuits that they served. I think could still eat a whole basket if it were placed in front of me. Just the aroma of that buttery, salty, cheesy, garlicky goodness makes my mouth water!We don't visit Red Lobster much anymore, in fact, I can't remember the last time I went... but I still remember those little cheesy biscuits.This recipe is so super easy I'm a little embarrassed to share it! You will LOVE these biscuits. There are infinite varieties on how you could make and serve them. I've served these biscuits with soup, I've made them without garlic to go with breakfast
Welcome To February’s Hot Smokin’ Edition of: Our Grill victim this month is Karen of Gluten Free Sox! We've caught Karen, just in time as she has switched her blog over to her new home at Wordpress. Her new address is at: ! Don't forget to update your favorites and readers! February 2008 Karen, of Gluten Free SoxGinger Lemon Girl: How long have you been gluten free Karen? Karen: I have been continuously gluten free since approximately May 20, 2007. Before that, I have been gluten free for a couple of months but then had to go back to eating it for testing. (Stupid thing to do, as the tests were still negative, but I’m sick when I eat it, healthy when I don’t. How long have you been a Red Sox fan? Since birth! LOL! That really isn’t a lie - when I was younger, I h
The ingredient of the week is butternut squash, which I had never tried before having kids. It really is wonderful for those who haven’t tried it. Butternut Squash makes great baby food! I will be making a puree for Big Dan (7 months) this week for him to try for the first [...]
For years after going gluten free I avoided bread. I was almost too embarrassed to admit to readers that I just didn’t have a gluten free bread recipe. I went completely without bread until we moved to Raleigh. It was here that I discovered Whole Foods Bakehouse Gluten Free Sandwich Bread. [...]
It is a special man who will make a gluten free dinner for his wife, who isn't feeling good, even though he doesn't like to cook.Michael sweetly offered to make dinner one night last week when I had a migraine. I helped him to make the roux for the gluten free cream soup, but for the rest of the recipe, I cannot take any credit. He made everything. He even made that awesome crescent roll recipe for the top and bottom crust of this wonderfully delicious chicken pot pie!This is a great recipe to make when you know you will have leftover chicken in the week. We roasted a chicken earlier in the week, and then used the rest of the chicken meat for this excellent pie.This is ultimate comfort food and gluten free goodness at it's best! It is an easy dish to prepare, and elegant enough for company
Welcome to the 2008 Valentine's edition of theGluten Free Menu Swap!If you want to know more about the weekly gluten free menu swap blogging event, or would like to volunteer to host one week, please visit Natalie, the Gluten Free Mommy's Headquarters!Volunteers are ALWAYS welcome!The special ingredient this week is chocolate! This was actually Natalie's pick for the week, and I can't agree more. I am a chocolate addict. When I was a little girl, I believed Hershey's milk chocolate was the bomb... now I really like fancy dark 70% cocoa Belgium chocolates... don't ask me what happened. My wonderful Valentine Michael is still a "milk-chocolate-Hershey's" kinda guy. And I like that about him. He likes anything with chocolate, and if I ask him what he wants for dessert, I can almost guarantee
Prometheus Therapeutics and Diagnostics has modified their celiac genetics testing and reporting. They are now including the number of copies of DQ2 and DQ8. Along with the DQ results they also include a table that summarizes the risk of celiac disease over the general population. Previously Prometheus only reported the presence or absence of DQ2 or DQ8. If you happened to be positive for both DQ2 and DQ8 then we knew your entire DQ pattern. However, if you only had one copy of either or two copies of one the results had less value for determining your risk of celiac disease, its severity and the possible risk of your parents and children for having at least one copy of the at risk genes predisposing to celiac disease. Now Prometheus provides a very detailed report of the DQ2 and DQ8 gene
Last month, I received an email from a wonderful reader named Peggy. She had tried my "all-purpose" baking mix I first posted last month and said that it tasted bitter to her. She had tried it in several recipes and while they were good, they had an aftertaste that she and her family didn't like.Thankfully Peggy was kind enough to email me and let me know about what happened when she made the mixture. I am always appreciative of readers who let me know how my recipes turn out. I have no way of knowing if it actually works for others unless I receive feedback!Peggy was also patient enough to try the recipe again after we adjusted certain ingredients. So after several emails with Peggy discussing what could be wrong, we lowered the amounts of baking soda and baking powder (realizing we didn
I'm back with some cutie patootie Valentine's Day Red Velvet mini cupcakes.These little babies are actually smaller than your average mini-cupcake, so you can eat 2 or 3 without feeling an ounce of guilt!! These gluten free cupcake bites are also quite low in sugar and are very tasty! And they are just so darn cute to boot!I didn't eat red velvet cake growing up. We just didn't have it. I don't know why because it is so tasty and delicious. My only exposure to this delicacy was watching "Steel Magnolias" and seeing the groom's Red Velvet cake (one of those fun southern traditions), which was shaped like an armadillo.I wanted to make little cupcakes shaped like hearts for Valentine's Day with a cake that wasn't your average Joe -- which would be plain old chocolate at our house! So I decid
Want some ideas for some yummy, easy gluten-free Superbowl snacks?Here is a little round up of some great snack recipes I've run across that are completely gluten-free!Try them out and tell me what you think!Elise's Hot Crab DipElise's 7 Layer Bean DipElise's Perfect GuacamoleGinger Lemon Girl's Crispy Cheddar CrackersElise Paige's Artichoke Heart DipKarina's Crispy Potato Sticks with Roasted Tomato SalsaDairy-Free Spinach DipAlmost Instant Hummus GhanoushSusan's Gluten Free Chickpea CrackersRachel's Gluten Free and Dairy Free Buffalo WingsRee's Pico de GalloRee's Bacon Wrapped Jalapeno ThingiesRee's Amped Up QuesoMary Frances' Curried Sweet Potato FriesMary Frances' Garlic and Cheese BiscuitsCassandra's Fried OnionsCassandra's Baked Mozzarella SticksGluten Free Mommy's Refried BeansGluten
Make sure to check out Elizabeth Barbone's excellent blog today! She recently shared her original recipe for Easy Gluten Free Sandwich Bread.I can guarantee that this bread is delicious, easy, and excellent for sandwiches, toasting ect! I've made this bread 4 times (that I can count) and every time it has been a success!Recently, I shared my favorite flours (a combination of brown rice, millet, and sorghum) with Elizabeth and told her how much I enjoyed her wonderfully easy recipe using these flours! Elizabeth asked to post my revised recipe and I happily agreed!Unfortunately, several days after Elizabeth posted the recipe, a reader tried it and realized that we must have had a typo in the flour ingredients because the recipe wasn't working out for her... and there was indeed a big mistake
Gluten is a protein that is found in barley, rye, and wheat and is included in everyday foods such as cakes, breads, cereals, pastas and biscuits. Some condiments such as mustard, mayonnaise, malt vinegar, as well as alcoholic beverages such as beer and whiskey, also contain gluten. Gluten may also be found in certain restaurant food or snack foods such as chips, cooking oils, soups or sauces. Living with a gluten allergy can be a difficult journey and requires discipline and knowledge about...
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In a previous report on the probiotic VSL#3, I stated that VSL#3 DS (double strength) came in a capsule form that is gluten free. VSL#3 DS does not come in capsules. However, it does appear to be gluten free. VSL#3 DS is only available in sachets of powder. VSL#3 DS requires a prescription but the other forms of VSL#3 are available over the counter (OTC) without the need of a doctor's prescription. As far as I can determine, the prescription strength form of VSL#3, VSL#3 DS, is gluten free since it is unflavored. The flavored form of VSL#3 powder contains maltose that according to the manufacturer, is derived from barley. Though they report the maltose is highly processed to the point they believe no gluten residues remain they cannot insure it is gluten-free. To take VSL#3 DS and VSL#3 O
These puppies are good! I know I'm probably the 546th gluten free blogger who has now made them (and of course tweaked them slightly to my liking) but they are STILL worth blogging about!You've probably seen:Kate's version, so elegantly crispy and buttery both as crescents and croissants...Cassandra's version, some truly beautiful rolls using montina flour and creating some awesome looking cinnamon buns...Steve's version using blackberry jam and cream cheese rolled up inside (oh I've GOT to try that Steve!), and of course...The listing with the celiac delphi forums. Have I missed anyone else??These gluten free crescent rolls are soft and chewy. Buttery and yummy! Not exactly food for a fat-free diet, but awesome for a special occasion!! This is the only time this month that I broke the "
Is the probiotic VSL#3 gluten free?Reports of the probiotic VSL#3 may contain small amounts of gluten are quite disturbing to me because I have recommended it to many of patients. I have also taken it personally and recommended to my wife who has severe celiac disease complicated by the skin disorder dermatitis herpetiformis. So, I initiated an investigation. My research indicates flavored VSL#3, containing maltose derived from barley may not be gluten free, but the unflavored powder and capsule preparations are likely gluten free. I review my research and discuss my the importance of this issue as well as provide my opinions and recommendations regarding the use of VSL#3 below. Interestingly, the U.K. website for VSL#3 states it is not gluten free.What does the maker of VSL#3 say about i
Below is an email response to an inquiry my wife made to Horizon Organic about the presence of any gluten in their products. Since she has severe Celiac disease associated with the skin problem Dermatitis Herpetiformis she is extremely sensitive to even minute amounts of gluten that may be hidden in foods or be encountered as the result of cross contamination. The email response illustrates a couple of important problems or challenges those of us trying to follow a gluten free diet encounter. First, gluten like grain proteins are found in barley and rye, not just wheat. Wheat is required to be disclosed on foods but barley, rye and gluten are not. Second, there is not yet a U.S. recognized and accepted definition of "gluten-free". The FDA is working on this issue but there is a political b
There is reasonable evidence of neurological problems in Celiac disease even those well treated on a gluten-free diet should undergo periodic neurological screening. Peripheral neuropathy is found in almost half of people with celiac disease. Previously, neurological complications in Celiac disease were reported to be as high as 36% or more than a third. Some unexplained neurological problems are present but not recognized by the patient or their doctor in many patients and some have several problems. Unfortunately, since brain imaging is not routinely done or recommended in those who are newly diagnosed with Celiac disease we don’t really know how high these numbers may be really be. More staggering is the fact that we are still learning about people who fail to meet diagnostic criteri
Cookies are one of my favorite things about Christmas! I originally wanted to have an "online cookie swap" of sorts, but so many of us were already posting Christmas Cookie recipes, I thought it would be easier just to list them all and share them with everyone! I've done my "darndest" to find all the best gluten-free Christmas cookies out there, but if I accidentally missed one you would like posted, please let me know ASAP (email me at gingerlemon_girl(at)yahoo(dot)com)!! I promise I didn't miss you on purpose!! I've done a TON of searching (and editing and editing and editing and editing... Blogger and I have not been friends during this post!! But that's another story!!)The cookies have been separated into categories for your convenience. If you don't want to read through the entire list, simply click on a cookie category below and you will be taken directly to that set of cookies! (Please give a big Thank You to Casey Yandle, who helped me to get these links working c
The cold air blew into Raleigh today! This did nothing to deter my son. Jude wakes up every morning begging to go outside. As soon as I open the door he runs to the end of our driveway and holds out his hand waiting to be taken across the street. He then [...]
This week I have the honor of hosting The Gluten-Free Menu Swap! If you would like to know more information about this great weekly blogging event, please visit Natalie's GF Menu Swap Headquarters.For the 1st week of December, I have chosen the pomegranate as our signature ingredient!In the world of natural healthy fruits, the pomegranate is a super hero!! The seeds and surrounding pulp (also called the "arils") are the edible parts of the fruit. Each fruit contains around 600 edible arils. The pomegranate is a natural source of antioxidants which fight free radicals that damage cells in our body. Free radicals come from a number of sources including the air, fried foods, pollution, and even naturally from our bodies during metabolism! Pomegranates are also an excellent natural source for vitamin C (providing 16% of your daily requirement per serving!), vitamin B, vitamin B5 (pantothenic acid), and potassium!For information on the amazing history and cultivation of the pomegranate,
Is anyone else feeling a tad overwhelmed with the holiday season? I am sure no one feels like cooking (or planning to cook) anything this week. I have been gone for almost a week, so I am actually eager to get back in my own gluten-free kitchen. I never eat [...]
Since going gluten-free, I have wanted to stay home for the holidays. I am tired of negotiating which part of the meal will be gluten-free and figuring out what gluten-laden dishes/desserts the other family members “can’t live without.” I would love to be able to help my mother fix the Thanksgiving meal from [...]
** Click here for a printable version of this post (includes all recipes and the shopping list.)**Picture courtesy of What's Cooking America As you’ve heard me say before, I am a big believer in simplicity and frugality. I want recipes that are easy to make with (relatively) easy to find, inexpensive everyday ingredients. Since going gluten-free, I will admit this can be a challenge, but it’s still a goal I think we can accomplish. Often we can get so caught up in the details of an event or dinner that we end up not being able to enjoy the purpose of the event. This is especially true at holidays. So today, I am going to present you with my family’s Thanksgiving Dinner Menu – Gluten Free Style! It’s a simple, easy (no-stress), delicious, and relatively healthy menu! I hope it will help you to relax this Thanksgiving. Let’s not stress over a holiday centered on Being Thankful! Be thankful that you now know what was making you feel bad for so many years (that naughty gluten)
Now that we've moved my mother-in-law out to Colorado, Thanksgiving is going to be challenging. No, not because she's mean ol' lady, but because she has celiac sprue and can't eat gluten. Combine that with my daughter's food allergies - no eggs and no nuts - and the holiday feast becomes quite challenging.
Hooray for turkey!
Working around these food allergies and sensitivities will be much easier than I thought. Thank goodness that my family can eat turkey. This year my husband has decided to smoke the bird, which should be a lot of fun. He used the smoker many times this summer and feels very confident using it.
I googled "smoked turkey" and found Alton Brown's recipe for Honey Brined Smoke Turkey. I love Alton's show and his appearances on Iron Chef America. We've made many of his recipes, and know his meat smoking recipes are top notch.
Honey Brined Smoke TurkeyRecipe courtesy Alton Brown, 2004
Ingredients:
1 gallon hot water
1 pound kosher salt
2 qua
I ended up going out of town for most of last week. My little babes are completely worn out from being at their Grandmother’s house. My mother owns a golf cart (yellow paint complete with flames) that has yet to grace a golf course I am sure; however it provides lots of entertainment [...]
I am going to keep it real simple this week as far as the menu planning goes! I am trying out recipes for Thanksgiving, so I want to make things easy as far as dinner is concerned. Mary Frances has chosen greens as the ingredient of the week!
Greens Everyday
Selection: Choose firm leaves with [...]
By: Sarah Bais Gluten is a protein found in grains like wheat, barley or rye. Its main role is to make the dough made of these grains bind, which is important in the process of making baked breads. This protein is known to cause allergy in some people, but breads usually contain other compounds that can also cause allergies. Wheat, barley and rye also contain, aside gluten, other proteins like albumin, globulin and gliadin. Gluten is also called glutenin. The main symptoms experienced by a person with gluten allergies that eats forbidden foods consists of hives, swelling, abdominal pain, vomiting or difficulty in breathing. If you suffer from such an allergy, you must be aware that some conditions of gluten allergy can put your life in danger.In order to identify if a person suffers from gluten allergy, first, attention must be paid to the reactions the person has when eating foods made of wheat. Also, this can help a lot for making an early diagnosis. The human diet is made of numerou
Living with celiac disease and diabetes can be a challenge, but you can manage them.
Celiac disease is linked with gluten protein in oats, wheat, rye and barley.
The nutrient absorbing lining of the small intestine, called villi, is damaged by the gluten.
This damage can result in diarrhea, vitamin deficiencies and weight loss.
The [...]
We finally got some much needed rain here in Raleigh. This year’s produce has not been as good! I really hope we continue to get the rain we need so we can have good produce next year.
Anyway, this week’s secret ingredient is broccoli, which is in season in North Carolina. Ginger Lemon [...]
Fried Rice is a great way to use up all those left overs in the fridge. A couple of important tips for making a great Gluten Free fried rice:
1. Rice should be cooked the night before and cooled in the fridge. Trying to cook fried rice with warm rice is a nightmare! It must be [...]
October is flying by! And, boy, is this time of year busy in my house! For one thing, my husband’s birthday is this weekend, which he will be spending at a kids’ Halloween party. haha. Our little Jude has been invited to a Halloween party that night, so the whole family is [...]
This week’s secret ingredient in the Gluten Free Menu Swap is basil. Basil is a prominent herb in a variety of cuisines around the world, notably Italian, Thai, and Vietnamese.
A Few Notes About Basil
Varieties
There are more than 60 varieties- at least 12 can be cultivated for culinary use
Sweet Basil- by far the most popular; [...]
Digestive tract is the largest barrier to outside attack and only one cell thick.Our digestive tract is the largest defensive barrier to outside attack. It is vulnerable to stress, foreign food proteins and bad bacteria. The lining of the digestive tract is protected by a single layer of epithelial cells. In the small intestine these are called enterocytes and in the colon they are called colonocytes. The small intestine is long enough to wrap around your waist about eight times whereas your colon is about as long as you are tall.Irritable bowel syndrome (IBS), the most common digestive disorder, may be an inflammatory disease of the bowel caused by stress and leaky gut.Irritable bowel syndrome is reported to be the most common gastrointestinal disorder. We need to start thinking of diarrhea predominant irritable bowel syndrome (D-IBS) as a disease caused by stress, food and or bad gut bacteria induced intestinal irritation resulting in leaky gut. In Gut, Guilarte et al. from Barcelona
I would like to invite all my gluten-free friends to an exclusive menu planning session every week. I think it is a wonderful way to encourage each other’s recipes, ideas, and gluten-free cooking feats! After a bunch of us started posting our menu links every week over at Organizing Junkie, Mrs. G.F. and [...]
Rosco BicolorIngredientes -1 yogur de limón-1 medida de yogur de aceite de oliva-3 medidas de yogur de azúcar-2 medidas de yogur de harina de maíz precocida P.A.N-1 medida de yogur de maizena-4 huevos-1 sobre de gasificante-125 grs de chocolate Nestlé postresElaboraciónMezclar todo bien en el robot de cocina, menos el chocolate, este se tiene que derretir en el micro (con cuidado de que no se queme) o al baño María.La mezcla se divide en dos y en una de las mitades se le pone el chocolate derretido y se mezcla bien.En un molde engrasado y enharinado se van echando las dos mezclas intercalándolas.Hornear a 180º con calor abajo durante 35 minutos aproximadamente.Fuente: Infoceliaquia.org
Fall has certainly arrived in Whistler! Our lives are quieting down, the fire is burning, the trees are changing colour and dinner party season has begun….
Last Friday we were in charge of a preparing a birthday cake for our friends surprise party. I was busy working so my hubby decided he would take charge and [...]
In the wee hours of morning, bleary-eyed mommies everywhere search for a nutritious breakfast for their little ones. This is harder for gluten-free mommies because they can’t rely on Cheerios first thing in the morning. Jude has become pickier these days and that meant I had to reevaluate breakfast. Clearly, I needed [...]
When I asked my six-year old son to give me a review on Glutino brand gluten free pizza flavored breadsticks the other night at dinner he did more than that. He left me laughing and with a great quote for my blog. To quote a six year old “They taste great AND they’re good for wood pecking” As the photo depicts, he found they not only taste great but you can tap them on the dinner table to reproduce the sound of the wood pecker that periodically assaults the side of our home. Breadsticks are one of those things you miss when you are following a gluten free diet. Glutino brand does make a decent tasting gluten free breadstick. However, they are a bit hard but when dipped in sauce or eaten with a salad they really give some satisfaction of a missing staple of our diet since going gluten free two years ago. Interestingly, if you look closely on the box however, the bread sticks are shown in front of a salad that contains CROUTONS! I believe I have ranted about the frustration of eat
