Gluten-Free Pasta in Bolognese Sauce

The following recipe is from National Foundation for Celiac Awareness (NFCA) Volunteer Annette Marie of Best Life Gluten-Free.

Would you like to surprise Mom with dinner on Mother’s Day or on any day, for that matter? Why not an Italian dinner that you can easily make from scratch?

Bolognese sauce is pretty easy and this recipe shortens the time to 1 hour. There are various recipes out there, some simmering the sauce for 2+ hours, but you can achieve similar results with this one, which shortens that by half.

Bolognese sauce also varies in which meat you choose to use. Some recipes call for ½ ground beef and ½ ground veal. I’ll leave that up to you.

Here I used just ground beef, so feel free to follow this exactly or combine the two. Just use half as much of each, if you combine them.

I also don’t use “naked” ground meat. I prepare the ground meat as I would for meatballs. Then instead of rolling into a ball, you just leave it un-shaped and brown it in your saucepan, so its result is a loose meat within the sauce.

Please let me know if you prepare this and how you like it! Bon appetito!

Gluten-Free Pasta in Bolognese Sauce

This dish will taste like you slaved in the kitchen for hours, but no one has to know this recipe cuts your cooking time in half!

Ingredients:
Meat Preparation:

• 2 Tbsp. vegetable oil
• 1 lb. ground beef
• 1 egg
• ¼ cup Italian-flavored gluten-free bread crumbs- (I like Gillian’s)
• ¼ cup grated Italian cheese
• 1 slice of white gluten-free sliced bread that has soaked in small amount of milk. (You will use the center of the slice, the white part, and gently squeeze out the milk. It’s ok if it’s still wet, no need to get it too dry. It adds moisture.)
• Dash of salt & pepper

Sauce Ingredients:

• 2 Tbsp. olive oil
• 1 small onion- minced
• 2 garlic cloves- minced
• 1 carrot- shredded. (Use a food processor for speedier preparation or shred by hand.)
• 1 celery rib, minus the green leafy end – minced or shredded in a food processor
• The above-prepared ground meat
• 1 large can crushed tomatoes
• 3 basil leaves, chopped
• Salt & pepper to taste
• Grated Italian cheese to garnish when ready to serve.

Directions:

1. First, prepare the ground meat, as you would for meatballs.  (It’s easy! Place all of those ingredients in a large bowl, use clean hands and combine well. Don’t form meatballs, just leave it as combined.)
2. Take a frying pan and brown the meat in the hot vegetable oil, loosely stirring as you brown it, and turning over to brown all parts. Drain off any fat and oil and then set aside until it’s time to add to the saucepan.
3. In a large saucepot, place the olive oil and when hot, sauté the onion and garlic. Don’t allow to brown. After onion is translucent, add the shredded carrot and celery and sauté for about 4 – 5 minutes.
4. Now, add the browned meat, and stir into the vegetables.
5. Add the can of Crushed Tomatoes, the basil ,salt & pepper.Here’s a view of the simmering sauce:
   

   Your Bolognese sauce should start to look something like this!

6. Cover and begin to cook on a low-medium heat. Keep checking. When it’s simmering, reduce to low and simmer for 45 minutes. Be sure to stir frequently and touch the bottom of the pot when you stir! This isn’t something you can set and forget. It will stick to the bottom and burn if left unattended for more than 10 minutes. So, if you feel you may forget to stir, set a timer for every ten minutes so your results will be the best!
7. When it’s done, you can remove from heat and leave covered until your gluten-free pasta of choice is cooked.
8. Boil the pasta until “al dente”.  Drain pasta and place it in a large bowl so you can pour this yummy sauce on top and fold into the pasta to coat well.
9. Add grated Italian cheese on top and enjoy!!

About Annette Marie

Annette Marie of Best Life Gluten-Free

Annette is a native New Yorker, now living in New Jersey.  Since she was diagnosed with celiac disease well after the age of 50, Annette has made it her mission to raise awareness in the hopes that others won’t have to live for years with unexplained symptoms as she did.  Some of Annette’s recipes are inspired by traditional Italian recipes, but she adds other original gluten-free recipes to the mix.  Her “semi-homemade” and from “scratch” recipes are meant for busy families eating gluten-free.  For more of Annette’s gluten-free recipes, visit her blog at www.BestLifeGlutenFree.com.

Gluten-Free Chicken with Broccoli over Rice

The following guest post and recipe are from National Foundation for Celiac Awareness (NFCA) volunteer, Annette Marie of Best Life Gluten-Free.

 I am a former New Yorker, where there are more restaurants than you can shake a stick at! And quite often we enjoyed frequenting a Chinese place serving both Sechuan and Cantonese dishes, with all of the various tastes that just make your mouth water.  So, when I wanted something similar, (don’t get me wrong-I’m not that familiar with Chinese cooking, after all, I’m Italian-American!) I fiddled around until I was happy with this dish.

This is a really quick chicken recipe that’s a one-dish meal, ready in about 30 to 40 minutes. And with the warm weather months ahead, that’s perfect for supper after a day outside enjoying yourself!

The trick to this recipe? Cook the white rice on one burner while the main dish is going on a second. Then everything’s ready at the same time.

Gluten-Free Chicken with Broccoli over Rice

Gluten-Free Chicken with Broccoli on Rice

Ingredients:

• White rice (Cook as directed, amount is per your needs)
• 6 or 7 chicken tenderloins, cut in half on diagonal
• 2 cups broccoli florets, washed and stems removed.
• 2 scallions sliced, but do not use the last 2 inches of greenest ends
• ½ cup Extra Virgin Olive Oil
• 2 Tbsp. butter
• ½ lb ( or more if you prefer) sugar snap peas, washed
• 1 cup gluten-free chicken broth
• 1 Tbsp. Bragg’s Liquid Aminos (Natural Soy Sauce Alternative)
• Dash of salt & pepper
• ¼ tsp. garlic powder
• 1 tsp. fresh lemon juice
• 2 Tbsp. cornstarch

Directions: 

1. Put up the rice, as we said, to be cooking while you’re making the chicken-broccoli dish.
2. In large skillet, heat the olive oil and butter. When melted, saute the chicken tenders on a low to medium heat until there’s a golden tinge and there’s some golden-brown bits in the pan from the butter.
3. Remove chicken and place on a plate, but keep the butter residue in the pan.
4. In the butter residue, saute the scallions first, then add the peas and broccoli. Saute for about 3-4 minutes until starting to get a golden color.
5. Add the broth, spices, amino liquid, and cover pan.
6. Simmer on low for about 15 minutes.
7. Remove cover and pour out about ½ cup of liquid into a measuring cup or small bowl.
8. Add the cornstarch and hand-blend until combined.
9. Add to the skillet and replace pan on low heat. Cover and heat for another 5-7 minutes until it only thickens a little. You should have a gravy-like liquid now. Shut heat.

The rice should be done and ready for your plate!

Quick! One-Dish! Ready to go!!

Enjoy!

- Annette Marie

About Annette Marie

Annette is a native New Yorker, now living in New Jersey.  Since she was diagnosed with celiac disease well after the age of 50, Annette has made it her mission to raise awareness in the hopes that others won’t have to live for years with unexplained symptoms as she did.  Some of Annette’s recipes are inspired by traditional Italian recipes, but she adds other original gluten-free recipes to the mix.  Her “semi-homemade” and from “scratch” recipes are meant for busy families eating gluten-free.  For more of Annette’s gluten-free recipes, visit her blog at www.BestLifeGlutenFree.com.

A Personal Celiac Disease Story and Gluten-Free Recipe

Introducing Annette Marie of Best Life Gluten-Free!  Annette will be sharing her gluten-free recipes here on the National Foundation for Celiac Awareness (NFCA) staff blog. Read on to learn more about the cook behind the gluten-free recipes at www.BestLifeGlutenFree.com.

My name is Annette and I live in the “Garden State,” the lovely state of New Jersey! I was actually a New Yorker most of my life, growing up there and learning to cook and bake at the hip of my Italian-American Mom. (I must admit that when I was twelve, I wasn’t too happy to forgo the soda shop after school in order to learn how to make marinara sauce!) But looking back, I’m glad she did it.

Like many others, I was diagnosed with Celiac Disease after much suffering, pain and anguish, wondering what could be wrong with me.  As a kid, we visited the doctor so often that when he saw me he’d exclaim, “Well, it’s the belly-ache kid!”  Later in my life I had 3 ulcers and always suffered with stomach issues in one way or another.

For years I was embarrassed, frustrated and down-right mad!  Why couldn’t they fix what was wrong?  However, unlike some people with celiac disease, I wasn’t diagnosed as a child…nor as a teen…nor even as a young woman.  Mine was diagnosed well after 50! Talk about a medical mystery!

It was so severe that I was unable to make a 30 minute drive without plotting the route and discovering if there was a shop with a restroom nearby.

Thank God for the gastroenterologists, who have been caring and supportive, have provided information, guidance and so much more. Yes, it was difficult the first few months, but I took it on as a challenge to be met.

That’s why I’m really hoping to “Pay-it-Forward” by helping anyone who may need some guidance or reassurance. My recipes are both “semi-homemade” and “scratch,” and if I can provide photos along with as much description as I can to help you get cooking gluten-free, then that’s what I’ll do.

My biggest message to people with celiac disease or non-celiac gluten sensitivity (NCGS) is, please don’t feel isolated.  More and more, it seems as if gluten intolerance and celiac disease are coming to the forefront. And thank goodness for strides being made in our behalf by organizations like the National Foundation for Celiac Awareness.

Here is just one of my gluten-free recipes that I’m so excited to share with you!

Cheese-Filled Coffee Cake

Ingredients:

Cream Cheese Filling:

• 6 oz. cream cheese – room temperature
• ¼ cup granulated sugar
• ½ tsp. lemon juice

Dough Ingredients:

• 1 ½ cups Gluten-Free Bisquick
• 2 large eggs
• 1/3 cup milk (I used Lactaid 2%, but any is fine)
• ¼ cup butter – softened, room temp is fine)
• 1 tsp. gluten-free pure vanilla extract
• 1/3 cup granulated sugar

Crumb Topping Ingredients:

• ¼ cup light brown sugar
• ¼ cup softened butter – room temp
• 1/3 cup all-purpose gluten-free flour blend (Bob’s Red Mill is fine.)
• Small amount of confectioner’s sugar for dusting on top when it’s done.

Directions:

1. Preheat the oven to 375 degrees.  Generously grease a round 9 in. cake pan.  (I used margarine)
2. Well, you’ve greased the pan liberally, so set it aside.  First, mix the filling in a small bowl and set aside.
3. In a large bowl, mix the butter, milk, eggs, vanilla and sugar.  Gradually add the flour and mix until well combined.  Spread about a little more than half of the batter in the bottom of the pan.
4. Next put the cream cheese filling on top and try to spread around. (It may be difficult, but using the back of a tablespoon works well.)
5. Lastly, put the remainder of the dough batter on top.
6. In a small bowl, using a pastry blender tool or 2 forks, combine the topping ingredients until it resembles crumbs. Sprinkle over the batter in the pan.
7. Bake for about 25 minutes. Ovens vary so take a peek after 20 minutes. A tooth pick inserted into it should come out clean and dry when done.
8. Cool well before dusting the top with sifted confectioner’s sugar, if you like.  After cooling, be sure to keep covered for freshness.

That’s it!

About Annette Marie

Annette is a native New Yorker, now living in New Jersey.  Since she was diagnosed with celiac disease well after the age of 50, Annette has made it her mission to raise awareness in the hopes that others won’t have to live for years with unexplained symptoms as she did.  Some of Annette’s recipes are inspired by traditional Italian recipes, but she adds other original gluten-free recipes to the mix.  Her “semi-homemade” and from “scratch” recipes are meant for busy families eating gluten-free.  For more of Annette’s gluten-free recipes, visit her blog at www.BestLifeGlutenFree.com.

3 Tips for Coping with a Celiac Disease Diagnosis

Recently, I posted this question on the National Foundation for Celiac Awareness (NFCA) Facebook page: Do you agree that people with celiac disease or non-celiac gluten sensitivity (NCGS) can feel excluded from social life?  I posted the question after seeing an article on Celiac.com from a gluten-free college student who feels like celiac disease can isolate her from social activities.

I was blown away by the response on Facebook.  Obviously, this is a hot topic.  As of now, there are 81 comments in a thread that’s still active.  It’s so interesting to see all of these comments.  Some people adamantly disagree that celiac disease impacts their social life while others struggle to stay included in activities and events.  There were lots of parents concerned for their young children with celiac disease and the implications it has on them socially, both now and in the future.  It appears that many people believe the impact of a celiac disease diagnosis directly correlates with your attitude about the diagnosis.  Positive attitude, positive life with celiac disease.

No matter which side of the fence you fall on, there’s no denying that celiac disease changes your life once you receive the diagnosis.  Here are my top 3 tips for coping with a diagnosis of celiac disease or NCGS:

Read. Then read more.

There is no better way to navigate the gluten-free diet than to learn and understand all the ins and outs of the lifestyle.  The more you know, the more you can keep yourself in good health.  Learn what gluten is, how it affects the body in people with a gluten-related disorder, where gluten can hide and how to prevent cross-contamination.  It might sound intimidating at first, but NFCA is here to help.  Browse www.CeliacCentral.org to get started.

Get support.

Do you know one of the great things about being gluten-free?  The online community is amazing!  There are so many advocates on the internet who can help with everything from delicious gluten-free recipes to lifestyle tips.  NFCA is always around to answer questions and provide resources on Facebook, Twitter and the new Celiac Central community on Inspire.com.  Check them out to connect with other people who are living gluten-free.

Get more support.

The gluten-free diet can be confusing at first.  There are a lot of gluten-containing products out there that you might be surprised to find out actually have gluten in them.  (I was probably most surprised to find out soy sauce and some chicken broths have gluten.)  With so many things to look for on a product’s ingredient label, it can be really frustrating at first.  I highly recommend seeking support from a registered dietitian that fully understands the gluten-free diet.  They’ll help set you up with the tools and knowledge you need to get started.

If you don’t have access to a dietitian (or even if you do), check out the book Gluten-Free Diet: A Comprehensive Resource Guide by Shelley Case, RD.  It’s one of the most helpful gluten-free resources available.

Feel free to comment with some of the difficulties you’ve faced after the diagnosis and how you’ve learned to overcome them.  You’ll certainly be helping out the newly diagnosed reading this post!

- Alicia

When Life Hands You Lemons…

The following is a guest post by Dhanu Thiyagarajan, a student at University of Pittsburgh and founder of Gluten Free My Campus, the university’s gluten-free student group.  Dhanu is also a Campus Ambassador for Udi’s Gluten Free Foods. 

Being gluten-free is difficult, but being a gluten-free college student is even harder. I found this out the hard way – from experience. I came to University of Pittsburgh unaware of the city, college-life and, worst of all, where to get safe gluten-free food.

I did come under one assumption that turned out to be very wrong; I believed that there would be a gluten-free club. So many people are gluten-free and especially on a college campus in the city, how could there not be a gathered group of people who know the best gluten-free restaurants and the inside secrets? Once I got there, I realized this club didn’t exist and that scared me a lot.  I wasn’t sure why there wouldn’t be a group on campus.  Was I the only gluten-free student?  Was finding gluten-free food so easy that there was no need for a special group or club?

I gave the situation some time, but finding gluten-free options was terribly difficult. This led me to think there couldn’t be any other gluten-free students, but statistically that made no sense. So, I decided to form the club myself.  It didn’t exist, but it needed to. The university needed improvements and I needed help finding gluten-free options. I talked to the nutritionist and the chef at the dining hall (among other people) and found ways that I could connect with other gluten-free people on campus. I was able to engage roughly 10 people and set up a casual meeting.

The day of the meeting came, and I was so excited to meet these other people and talk about the struggles of being gluten-free on campus.  To my dismay, nobody came.  Not a single person.  I figured they didn’t have any problems being gluten-free, and that this didn’t matter to them.

Thankfully, my parents and friends convinced me to try again, so I did. This time, fellow gluten-free students came to the meeting!  I am so glad they convinced me to give it a second try, because now Pitt has a fantastic gluten-free club: Gluten Free My Campus!

It all worked out in the end; meet the officers of Gluten Free My Campus!

Have you had a similar experience, or do you know a gluten-free student who did?  I’d love to know what their experiences are like on other campuses!

- Dhanu

3 Tips for Making Gluten-Free Food Better Than the Original

The following post is from guest blogger Annsley Klehr, owner of Gluten Freedoms, a gluten-free consulting business. Annsley is a teacher, a mom, and a volunteer with NFCA.  You can read more on her blog, Gluten-Free Food and Fun.

Some people have the misconception that “gluten-free” means “taste-free.”  Here are 3 tips to make your gluten-free dishes delicious:

Choose the Best Tasting Brand

Try as many gluten-free products as possible, and choose the one that reminds you of the good old gluten-days.  Remember that quality matters.

Choose the Naturally Gluten-Free Ones

So many foods are naturally gluten-free, and so are plenty of recipes.  Focus on those for best bet recipes like Catch-All Roasted Root Vegetables.

Pay Attention to Other Cultures

Choose the gluten-free foods that other cultures eat as part of their everyday diet.  That way, you know that you’re not just “substituting,” but rather using foods that have been loved and enjoyed for hundreds of years.  Quinoa was considered the mother grain to the Inca and cultivated by the Bolivians over 5,000 years ago.  It’s been tested for a lot longer than some of the other shelf products!  And the Brazilians make a tapioca cheese bread that is just heavenly.  You can find it on the table at the Brazilian steakhouse chain, Fogo de Chao.

Don’t give up on your diet or your belief in gluten-free!

-  Annsley

Holiday Wish List

The following is a guest post from Amie Valpone, a Manhattan based Personal Chef, Culinary Marketing Consultant, Whole Living Expert, Professional Recipe Developer and Food Writer specializing in simple Gluten-Free ‘Clean’ recipes for the home cook.

Looking for a few fun stocking stuffers or gifts to get for your loved ones?

Look no further!  I’ve got a list of fun surprises that were carefully curated for your home, kitchen and beauty routine.  Many don’t take up space so you can stuff them into Christmas stockings with no problem.

The perfect gift isn’t easy to find so let me do that job for you. I’ve scoured the web for my 2012 gift guide to streamline your holiday shopping and keep you jolly!

Happy Holidays!

Foodie Favorites

YS Eco Bee Farms Raw Honey

Offer your honey the gift of raw honey in its true, solid state. YS Eco Bee Farms is a pioneer in organic bee farming and you can taste the purity of their product in every bite of this rich, creamy, decadent treat. Packed with natural antioxidants and healing agents, raw honey is amazing in hot teas, on toast, in desserts, with peanut butter—and quite honestly, on a spoon. You can also use this product to make your own beauty products.

Chocolove Dark Chocolate Bar with Almonds and Sea Salt

Dark semi-sweet Belgian chocolate + whole dry roasted almonds + sea salt = a chocolate lover’s dream! All Chocolove bars contain a love poem inside. How sweet is that?!

Pamela’s Products Dark Chocolate Chunk Cookies (Gluten and Wheat Free)

Tantalizing, decadent cookies by Pamela’s Products are gluten-free, wheat-free and non-dairy—and sure to delight dark chocolate lovers (even those with dietary limitations.) The box is adorable and very “giftable.”  (Hint: these cookies are deliciously scone-like in their dryness and taste and are especially yummy when dipped into icy cold almond milk from Blue Diamond Almond Breeze!)

Peanut Butter & Co. Dark Chocolate Dreams and White Chocolate Wonderful

Peanut Butter & Co.’s Dark Chocolate Dreams is indeed the stuff of dreams. All natural no-stir peanut butter blends with rich dark chocolate for an amazing spread, ice cream topper or BFF to organic fruit.

Give as a gift along with Peanut Butter & Co.’s White Chocolate Wonderful (soooo good with a cold, fresh pear) and reinvent the experience of peanut butter for someone you love.

Navitas Naturals Raw Chocolate Organic Cacao Nibs

Give the gift of antioxidants, iron, magnesium…and let’s not forget dark chocolate with this certified organic, raw, vegan treat. A foodie must-have, raw chocolate nibs are packed with flavonols and polyphenols. These nibs are also great for baking, delicious in smoothies and decadent in oatmeal or yogurt.

Green Mountain Coffee Dark Magic Extra Bold Dark Roast Keurig K-Cups

For serious coffee drinkers, Dark Magic by Green Mountain Coffee is truly a magical java and bound to become a favorite of anyone closely attached to their Keurig machine. This 100% Arabica coffee blend offers an intense, bold start to your morning.

Cherrybrook Kitchen Gluten-Free Dreams Pancake and Waffle Mix

There’s no better treat than fluffy pancakes, hot off the griddle. Free of gluten, nuts, wheat, eggs, dairy and peanuts, this decadent mix by Cherrybrook Kitchen offers a home-cooked treat for people with special diets that will delight everyone else at the breakfast table, too.

Vitacost Extra Virgin Certified Organic Coconut Oil

This super-food is an amazing butter substitute in baking, adds a lightly sweet taste in high-heat cooking and can be used for skin and hair health, too.

The Gift of Gorgeous

DevaCurl Volumizing Frizz-Free Foam

Curly-haired friends will love this frizz-free volumizer, which is free of sulfates, parabens and silicone.

Deep Steep Candy Mist Foot Cream Dynamic Duo Gift Set

Tired feet and legs? This energizing gift set is infused with cooling essential oils and rich Shea butter for a healing and rejuvenating lift. Plus, the deodorizing mist gets rid of foot stinkies! You’ll appreciate that it’s already adorably packaged to fit right under the Christmas tree or beside the menorah.

Alba Botanic Hawaiian Sea Salt Body Scrub

Baby, it might be cold outside, but you can feel as dewy and smooth as if you just emerged from a tropical getaway with this delightful, invigorating citrus scrub. Hypoallergenic and gentle enough for all skin types, this exfoliating medley of tropical oils is scented with jojoba, kukui, macadamia and sweet almond.

DermOrganic Leave-In Treatment with Argan Oil

Made from certified organic argan oil from Morocco, this cruelty-free and vegan hair helper revitalizes and repairs strands, adding softness and shine.  Not only does it protect your locks from thermal damage, it speeds drying time by 30% so you won’t need that hair dryer in the first place!

Earth Therapeutics Neck Pillow

Soft, fleecy U-shaped pillow snuggles around your neck to take you away to your relaxing, happy place. Heat it in the microwave to intensify the scent of lavender and chamomile for an added dose of aahhhh…

Desert Essence Organics Coconut Hand and Body Lotion

This 100% vegan and cruelty-free body lotion is exceptionally kind to your skin, as well. Rich, tropical organic extracts give it its scent and sheen.

Monoi Tiare Tahiti Vanilla Coconut Oil

It sounds delicious—but this light, delicate oil isn’t for eating. Turn any massage into a tropical experience with this exotic body oil, enhanced by the scent of fresh Tahitian gardenias.

Organic Figi Lemongrass Tangerine Nourishing Lotion

This GMO-free, paraben-free lotion pampers skin with cold-pressed organic virgin coconut oil infused with a delectable lemongrass and tangerine scent.

Earth Therapeutics Dream Zone Sleep Mask

With a gossamer-soft blend of silk and cotton resting coolly above your eyelids, sweet dreams are easy. Perfect for frequent travelers, light sleepers—and that significant other who complains that you need to sleep with a light on.

Home Sweet Home

Numi Teas Glass Teahouse Teapot

Unique, hand-blown glass teapot captures a flowering tea in bloom and serves up to 14 oz. of delicious, individually brewed tea.

Kiss My Face Peace Candle in Lemongrass Clary Sage

Adorably boxed in 100% recycled packaging, this clean-burning candle is made from hand-poured soy wax and scented with delightful essential oils. It has a 38-hour burn time and 10% of profits support Seeds of Peace.

Aloha Bay Himalayan Salt Crystal Lamp

A warm, peaceful glow emanates from this 110V light fixture, which is made from crystal salt mined from 200-million-year-old salt layers located at the foot of the Himalayas. When the crystal heats, it purifies the air by removing dust, pollen and cigarette smoke.

Aura Cacia Aromatherapy Room Diffuser

Deodorize, naturally. This plug-in unit uses low levels of heat to volatize essential oils. Perfect for rooms inhabited by pets!

Bodum Chambord French Press 8-Cup Coffee Maker

Designed by Normandy craftsman, this coffee maker has been a favorite brewing method of diehard coffee aficionados for decades.

“If the Shoe Fits, Buy It” Coin Purse by Blue Q

Too cute for words! The perfect gift for the shoe addict in your life, this adorable vintage-inspired woven bag is made from 95% post-consumer material.

Aloha Bay Chakra Candle Healing Jar

Made from 100% pure essential oils including lavandin, orange and tangerine, this healing jar is the perfect gift for someone who is dealing with heartache or grief, because it is inspired by the “heart chakra,” the center of compassion and love.

Want more gift ideas?  Check out the  2012 Gluten-Free Holiday Gift Guide from the National Foundation for Celiac Awareness (NFCA).

- Amie
www.TheHealthyApple.com

Top 5 Things To Know About Being Gluten-Free Before Applying to Colleges

The following is a guest post by Dhanu Thiyagarajan, a sophomore at University of Pittsburgh and founder of Gluten Free My Campus, the university’s gluten-free student group. Dhanu is studying bioengineering and hopes to go to medical school to become an OB/GYN doctor. She has been gluten-free since December 2010.

Applying to college is a hard decision on its own, but it’s even harder being a college student on a gluten-free diet. These are five things that I found to be really important regarding the gluten-free diet when applying to colleges.

1. On-Campus DiningThe dining halls and areas on campus should have safe gluten-free options available for you. It is very important to know that those who are cooking your food know how important it is to avoid cross-contamination.  If the college can’t offer this for you, make sure you can cancel your meal plan.
   

   Ask if there’s a gluten-free student group on campus.

2. Student Health CenterTalking to the dietitian is helpful, so they can help with your diet and can inform you accordingly of any updates regarding the gluten-free options on your campus. Make sure the health center accepts your insurance and can help you in case you get sick from accidental gluten ingestion or in general.
3. Living in a DormIt is good to know what appliances are allowed in your dorm room.   A fridge with a freezer is your best friend!
4. Campus SupportHaving a gluten-free club on campus is wonderful because you know there is support on campus, and people to help you with this adjustment.  Also, knowing if there is a decent amount of people on a gluten-free diet will allow you to be more confident that gluten-free living there is possible.
5. Off-campus restaurantsSocializing with friends is a huge part of a college lifestyle and a lot of that is done during meals.  It is good to make sure that there are restaurants around where you can go, eat and socialize safely.

Different people have different needs for college, so it is important to prioritize your needs and choose your colleges accordingly.

- Dhanu

5 Ways to Get Your Kid Excited About the Gluten-Free Diet

Starting a gluten-free diet can be challenging for anyone, but kids can have an especially tough time when faced with social situations.  It’s hard to tell your little one they can’t have the cake at their friend’s birthday party or that Play-Doh is off limits.  With a little imagination and creativity, though, you can get your child excited about the gluten-free diet.

Set Aside Time to Cook Together

Dedicate a few hours a week to trying new gluten-free recipes with your child.  The recipes don’t have to be complicated or take a long time to make.  Not only will this give you some quality one-on-one time with your little one, but you’ll also teach them how to manage their own gluten-free diet and identify possible gluten sources.

Look for this logo on Kids Central to get started with your gluten-free creations!

Visit NFCA’s Kids Central to get kid-friendly recipe ideas.  Kids Central is also home to the archived webinar, Cooking with Kids, featuring ideas and tips from Jessica Hale of Gluten Freeda.

Get Them Involved

Depending on how old your child is, they might be embarrassed about the gluten-free diet or having special dietary needs.  Get them talking about celiac disease or non-celiac gluten sensitivity and help them meet other gluten-free kids.  Social networking sites can help them connect with their peers, and you might even get a few new gluten-free recipe ideas from other parents.  Miranda Jade Turbin shared tips for social networking in NFCA’s September e-newsletter.

Social media offers lots of opportunities for your child to connect with other gluten-free kids.

In-person meet-ups can be beneficial for kids because they give them a chance to meet others on a lifelong gluten-free diet.  Groups like Raising Our Celiac Kids (R.O.C.K.) host meetings and activities across the country.  They’re another great place to get activity ideas.

You can get them talking about the gluten-free diet through NFCA’s Awareness All-Stars fundraiser.  Awareness All-Stars gives kids the opportunity to share their experience with celiac and help raise funds to support NFCA’s free programs and services.  Plus, every All-Star earns prizes for participating and the top 3 fundraisers (we call them MVPs) get an extra special gluten-free prize.

Gluten-Free Show and Tell

Many kids have special show-and-tell days at school.  Why not send them to class with delicious gluten-free cookies or cupcakes to share with their classmates?  This will give them a chance to tell all of their classmates about celiac disease and show them how a gluten-free diet can still be tasty.  Plus, this lets kids become more comfortable with talking about celiac disease and their dietary needs.

You can get the recipe for these ChocoCoconut Cookies from registered dietitian Rachel Begun on Kids Central.

Arts & Crafts

Traditional Play-Doh contains gluten, but that doesn’t mean your gluten-free kid can’t enjoy the fun.  Spend a Saturday afternoon making gluten-free Play-Doh with them.  You’ll be giving them a safe alternative while showing them trying out new things can be fun!  Check out this recipe for gluten-free Play-Doh from Parents Magazine.

Give Them a “Pep Talk”

Look for this logo on Kids Central to find the Pep Talks section or click on the link below.

Kids Central has a section dedicated to Pep Talks, which features tips from gluten-free kids and NFCA’s staff and Athletes for Awareness.  The Pep Talks cover everything from “Being Gluten-Free and Confident” to “Awesome Things Done by Gluten-Free Kids.”  In short 5-tip segments, your kid is bound to get a major confidence boost from Pep Talks!

So how do you help your child maintain a positive attitude about the gluten-free diet?

- Alicia

Appetite for Awareness – Truly Philadelphia’s Premier Gluten-Free Food Fest

Appetite for Awareness 2012 is over, but the office is still buzzing with excitement.  When you focus on preparing for an event for months and months, you can’t help but feel a sense of relief and happiness over the success of the event.

I joined the National Foundation for Celiac Awareness (NFCA) team back in May, so this was my first time at Appetite for Awareness.  Leading up to the event, I attended planning and update meetings and absorbed all the fine details that go into coordinating an event of this size.  Last week, NFCA staff and our wonderful event planners, Phyllis and Ed, went over the final plans, and I thought I knew what the event had in store for all its gluten-free guests.  I never could have imagined how big Appetite for Awareness really could be, and how much it could mean to the community.

The first ever NFCA store premiered at Appetite for Awareness

The venue was the Historic Strawbridge Building in Center City, Philadelphia.  For those of you who have never seen it, the building is unbelievably beautiful.  It used to be the Strawbridge & Clothier building, but was just converted into a venue for special events.  It has that historic look to it, with the grand staircase in the back, low hanging, bright chandeliers, and a working fountain in the walkway that divides the massive floor space.  On Sunday, tables snaked through the main hall, loaded with vendor tables all handing out gluten-free samples to the 1,500 attendees.

The restaurants and chefs gearing up for the crowds

So here’s how Appetite for Awareness goes:  You come through the door, grab your NFCA tote bag and start eating!  All of the vendors and restaurants get their own table and they serve only gluten-free food.  Even better, all of the restaurants in attendance are trained by NFCA’s GREAT Kitchens program, a training course that teaches chefs all the ins and outs of preparing gluten-free food safely.  This is what makes Appetite for Awareness so special.  From the pasta samples served by the restaurants, to the brews chilling in the beer garden, it’s all gluten-free.   There are no questions to ask your server.  There are no concerns about cross-contamination, because nothing containing gluten comes through the door.  Everyone there knows what the gluten-free diet is and why it’s so important to those living with celiac disease or non-celiac gluten sensitivity.  For once, people on the lifelong gluten-free diet can just relax, eat and have a good time without making special preparations, calling ahead or packing their own snacks.

The line to get into Appetite for Awareness wrapped all the way around the outside of the building!

I spent most of the day walking through the Strawbridge building, snapping photos, live tweeting from the event, and doing Twitter giveaways. (Shout out to Amie Valpone of The Healthy Apple & Crunchmaster, Blue Diamond and PJ’s Beef Steak for providing us with the gluten-free giveaway items.  You guys rock!)

I didn’t get to try all of the dishes, but from the massive lines of people eagerly devouring their samples while reaching for another one, I know the food was delicious.  A returning favorite were the soft pretzels from Tonya’s Gluten-Free Products, which earned rave reviews at Appetite for Awareness 2010, too.  I saw people running to go have a pretzel or two (or three or four).  Kids were covered in pizza sauce, and sticky fingers were everywhere.  It was an awesome sight.

People were talking about how excited they were to have their first soft pretzel in years.

Personally, I was super excited to meet the people that I talk to on social media all the time.  I met Erin Smith of Gluten-Free Fun, Amie Valpone of The Healthy Apple, and the Appetite for Awareness honoree himself, Michael Savett of Gluten Free Philly.

Michael accepting his award from NFCA Founder & President Alice Bast. (PS- isn’t that staircase great?)

NFCA honored Michael Savett at the event for his major contributions to the gluten-free community living in the Philadelphia area.  When his son was diagnosed with celiac, Michael started teaching restaurants about the gluten-free diet and kept track of the restaurants that could cater to his son’s special dietary needs.  Instead of keeping the information to himself, Michael started Gluten Free Philly for everyone in the area to benefit from.  A driving force in creating more availability for gluten-free options, NFCA would once again like to thank and congratulate Michael for his efforts.

Check out the tribute video NFCA made (with the help of Michael’s friends and family) to say thank you.

I had a blast at Appetite for Awareness 2012, and based on the tweets and Facebook comments, it seems like everyone who attended agrees.  None of this would have been possible without the generosity of our sponsors, the support of the NFCA board and advisory council members, and of course, our amazing volunteers and staff who put in countless hours to make Appetite for Awareness 2012 a fun and safe event for the gluten-free community.

Visit the NFCA Facebook page to see some of my snapshots from the event and stay tuned for the professional photographer’s pictures to come.  While you’re visiting the Facebook page, tell us your favorite part of Appetite for Awareness!

There are so many people to thank and recognize for their contributions to Appetite for Awareness, especially Thomas Jefferson University Hospitals,  KYW Newsradio 1060, PREIT, Mercedes-Benz of Fort Washington and West Chester.   Click here to see all of our amazing sponsors and participating restaurants and vendors.

Thanks to all who came out to make Appetite for Awareness such a memorable event!

- Alicia