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.

Gluten-Free, Miami and Me

I don’t know how many of you are like me but when I travel, I pack most of my food with me so that I know exactly what I am eating at all times.  That usually means one suitcase full of food including my handy Magic Bullet for my morning gluten-free shake.  But a few weeks ago, I was off to South Florida with the National Foundation for Celiac Awareness (NFCA) team and there was no room for all of my food.  This made me a little nervous, but I knew that I could manage this trip because of all the additional knowledge I’ve gained from working with NFCA.  Plus, everyone I would be meeting would be gluten-free, so how hard could it be?

The flight down wasn’t too bad since I had armed myself with ThinkThin bars (there’s always 2 in my bag) and bottled water.  By the time I checked into the hotel, it was so late there was no need to eat.  The next morning, I took another bar and water with me for breakfast and was off to visit a member of our Gluten-Free South Florida Group.  We spent time talking and sharing our stories of diagnosis- guess who else travels with food?  Isn’t it a great feeling when you realize you are not alone in your pursuit of gluten-free food and desire not to be cross-contaminated?  It’s like a big hug from the world telling you it will all be okay.

Dinner worked out well that evening at Seasons 52, a restaurant that had a gluten-free menu.  Even though they are a chain restaurant, I went with another member of the South Florida Gluten-Free Group who has eaten there many times and felt safe in her recommendation.  Plus, I was starving!

The following day was literally a GREAT day.  Alice Bast, NFCA’s Founder, was invited to speak at a country club in Gulfstream, Florida.  They were trained by NFCA’s Gluten-Free Resource Education and Awareness Training (GREAT) Kitchens program, so the entire meal was gluten-free and I felt confident the chefs understood safe gluten-free food preparation.  If any of you have heard Alice speak, you know that she is dynamic in her presentation and her passion for celiac and gluten-sensitivity radiates from her inner core.  The crowd of more than 100 was in tune with gluten-free and more than half knew about celiac disease or are personally affected by this autoimmune disorder.  They all had such amazing questions and were engaged throughout the evening.  Most of the guests were also shocked at how delicious the gluten-free meal was and the flour-less chocolate torte was exquisite!  It was so great to be surrounded by people who understood the need for safe (and tasty!) gluten-free food.

My final day, I visited with a doctor who has non-celiac gluten sensitivity.  We met at his home where he made me a fabulous gluten-free grilled cheese on Udi’s bread.  Oh, and truth- we split a gluten-free chocolate bar.  After talking for three hours about all things gluten-free and NFCA, I had to go or I would have made myself at home for dinner.

Now what is it that I want you to take away from my trip south?  I survived and thrived without a full suitcase of food.  We have an amazing and inspirational community that I am fortunate to meet on my travels and in the Philadelphia region.  All of you teach me something new in our conversations and emails.  I leave tonight for overseas…with just 3 bags of gluten-free food.  I’m not scared, I’m confident.  But I wouldn’t be if I hadn’t found NFCA and the amazing gluten-free community.  Thank you for giving me my wings back.

- Kimberly

Has a Special Someone Cooked Gluten-Free for You?

When I first started working at the National Foundation for Celiac Awareness (NFCA), I was terrified to cook for the team. I was still learning about the gluten-free diet, and there were two things I knew for sure: 1) There is a serious need to keep gluten-free food from getting contaminated; and 2) Avoiding that contamination can be challenging, especially when you have three gluten-eating roommates at home. So, I avoided making any offers to bring in homemade snacks for the group.

Then the team decided to have a potluck. I easily could have contributed some gluten-free products from the grocery store, but I felt this was an opportunity to get in the kitchen and make something from scratch for my co-workers.

Knowing that I wasn’t quite ready to dive into gluten-free baking, I opted for a simple, crowd-pleasing dish – what I call my Festive Fall Bake. It’s a combination of sweet potatoes, butternut squash and apples, splashed with some orange juice and baked until fork tender. Before preparing any food, I cleaned all the surfaces in my kitchen and thoroughly washed any bowls or utensils that I planned to use. I washed the baking dish and lined it with aluminum foil, just to make sure there would be no risk of gluten residue. As soon as it was done, I covered the dish with aluminum foil and stashed it on the top shelf of our fridge.

The next day, the staff raved about my Festive Fall Bake. Best of all, I was confident that I had made the food safely. Everyone enjoyed, and no one got sick.

Vegetable Spring Rolls – One of the gluten-free recipes in our “Cook for Your Love” campaign

My gluten-free cooking skills have become more and more helpful over the years, and it now hits even closer to home. Recently, one of my soon-to-be in-laws learned he has to avoid gluten for health reasons. When he came to dinner at our home, we served cheese and gluten-free crackers for appetizers; pork with mole sauce, roasted asparagus and homemade gluten-free cornbread for the main course; and ice cream with a gluten-free crumble for dessert. It was important to me that he got to enjoy the same complete meal as everyone else – no exclusions.

This month at NFCA, we’ve been hosting the “Cook for Your Love” campaign. It stems from our belief that everyone deserves a home-cooked meal, no matter what their dietary restrictions may be. You’re probably used to cooking your own gluten-free food each night, but every now and then you should be able to have someone else cook for you. So, this Valentine’s Day (or any day, really), take the opportunity to cook with a special someone and teach the ins and outs of gluten-free safety. It could be your mom, or your kids, or your best friend. Chances are, they’ll be eager to learn, and it could give them the confidence to cook gluten-free meals more often.

The gluten-free recipes on our “Cook for Your Love” campaign should be enticing enough to get your special someone in the kitchen, but if you need extra encouragement, sign up for the weekly giveaway. Nothing says “try me” like free products, right?

Has a special someone cooked a delicious gluten-free meal for you? Tell us about it (and include recipe links if you have them)!

- Cheryl

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

The Best of… NFCA’s Printable Guides

As a newbie in the world of celiac disease, I’ve been relying on Celiac Central’s Printable Guides to help me begin navigating all the information that’s out there.  From “What is Celiac Disease” to “The Gluten-Free Athlete Q&A,” the printable guides cover all the bases.

I thought I’d share my take on NFCA’s Top 5 Printable Guides:

What is Celiac Disease?

This might be an obvious choice, but this guide gives an overview of celiac disease and the gluten-free diet.  Not only is the guide great for the newly diagnosed, but it also can help them explain celiac disease to family, friends, coworkers, etc.

Getting Started Guide

If you just found out you have celiac disease or non-celiac gluten sensitivity, this guide breaks down what gluten is, where it’s typically found and where it can be hiding.  Alice Bast, President and Founder of NFCA, offers tips on gluten-free alternatives so you can still make your favorite recipes.

Navigating the Gluten-Free Diet in College

Moving away to college for the first time is stressful even when you don’t have to worry about finding something that is safe to eat on campus.  Students going off to college have social concerns too- what about drinking at parties?  How do I avoid awkwardness when a new flame tries to kiss me?  This guide candidly helps new students figure out how to not miss out on any part of the college experience just because they’re gluten-free.

Gluten in Medications

Medications are a source of hidden gluten, so it’s important to talk to your pharmacist and doctor about the potential to get glutened by your meds.  This guide tells you what to look for and where to go to learn more about your medications and their gluten status.

Should You Be Gluten-Free?  Celiac Disease and Gluten Sensitivity Fast Facts

This guide gives you ten fast facts about celiac disease and non-celiac gluten sensitivity.  This is another great guide to help people with celiac explain their autoimmune disease to others.

You can find all of the Printable Guides on CeliacCentral.org.  Be sure to share them with a friend!

Spring Recap: Traveling for Celiac Disease Education and Advocacy

This past spring was jam packed with business travels. There were times when I felt as if my “out of office” auto response would be up forever! So, it’s safe to say that I have good reason for being MIA on the staff blog. Let me backtrack so I can keep everyone in the loop.

Starting in February, Alice and I traveled to Orlando to participate in the American College of Preventive Medicine’s (ACPM) 2012 annual meeting. When we weren’t exhibiting at NFCA’s booth, where we explained the importance of patients not going gluten-free before being tested for celiac disease and clarified that yes, gluten sensitivity is real, we sat in on lectures from leading preventive medicine experts like Dr. Mark Hyman and learned how media outlets determine what news gets covered.

NFCA’s booth at ACPM 2012

After that, it was back to the Northeast for another round of conferences. Cheryl joined me in attending Columbia University’s Intestinal Immune-Based Inflammatory Diseases Symposium where we snacked on fresh rolls from Free Bread Inc. (a personal new favorite!). The Celiac Disease Center at Columbia University continually organizes meetings that are educational and fun, allowing for the providers and patients to mingle. And, of course, it’s always a pleasure catching up with experts like Dr. Jonas Ludvigsson. You can read a recap of Cheryl’s experience and catch an interview I held with Dr. Ludvigsson after we parted ways in March.

Special note: While listening to some of the world’s finest celiac experts discuss topics such as the emergence of non-celiac gluten sensitivity and the role of the PillCam in the diagnosis and management of celiac disease, I learned the exciting news that an abstract from the NFCA was accepted for a poster presentation at the International Meeting on Coeliac Disease, Mastering the Coeliac Condition: From Medicine to Social Sciences and Food Technology. After months collaborating with the Celiac Center at Beth Israel Deaconess Medical Center and the Lankenau Institute for Medical Research on the data collection and analysis of the study “The Use of Disease Symptoms Checklist in Self-Initiated Diagnoses of Celiac Disease and Non-Celiac Gluten Sensitivity,” it was great to hear that our work would be recognized. (And judging from the theme of this post, if you think that my spring travels also involved a trip to Florence, Italy, you are correct. Watch out for my recap later this week).

Our Awareness All-Star fundraiser Jack Simpson and his mom Cheryl Lynne joined us at the DDNC Public Policy Forum.

The very next morning after returning from NYC, I hopped on a train to Washington, DC, to meet up with Alice and participate in the Digestive Disease National Coalition’s (DDNC) 2012 Public Policy Forum. This was my second time joining in the annual meeting where patients, industry representatives, healthcare providers, lawmakers and their legislative staff come together for two days of educational programs, legislative updates and advocacy training. Each year, the Digestive Disease National Coalition (DDNC) briefs participants from around the country on Federal healthcare legislation and policy and provide the opportunity to educate Members of Congress on issues of concern to the digestive disease community. In essence, it provides an opportunity to see the government in action.

This year, our colleagues from The Children’s Hospital of Philadelphia’s Center for Celiac Disease joined the Public Policy Form. It was great to have NFCA Scientific/Medical Advisory Board Member Dr. Ritu Verma and Patricia A. Bierly, CRNP, on hand to share the clinical perspective of celiac disease with legislators.

Stay tuned for more tales from my spring travels, including:

• Mastering the Coeliac Condition: From Medicine to Social Sciences and Food Technology in Florence, Italy
• Arkansas Dietetic Association’s (ArDA) Annual Meeting and Expo and the Long-Term Care Seminar in Little Rock, AR
• Research presentation from graduate student of Emerson College’s Health Communications program in Boston, MA
• 2012 Digestive Disease Week in San Diego, CA

- Kristin

Sweet Times Ahead

[As you know, the National Foundation for Celiac Awareness staff members are big Phillies fans. So when one of our volunteers, Nadina Fraimow, told us she shared the same passion for sports, wellness and all things Phillies, we had to get her on board. Nadina will be sharing her gluten-free experiences as she follows the Phillies year-round.]

A Phightin’ to Be Gluten-Free Blog

On Wednesday, May 30, the Phillies won 10-6 to the New York Mets at Citi Field. Cliff Lee gets a shout out for pitching, and so do old timers Shane Victorino, Jimmy Rollins and Carlos Ruiz for playing a little offense. If the Phightin’ Phils continue to gain runs, they will have sweet times ahead.

My family team has sweet times ahead with birthdays, summer BBQs, wedding festivities and reunions. My sister and I love to find an unexpected Grand Slam in summer food adventures, just as much as watching the Phillies persevere against the New York Mets.

Below are two summer dessert reviews on the following baseball-inspired scale:

Single- Fair
Double- Good
Triple- Very good
Home Run- Must try
Grand Slam- Sublime

SO Delicious- Coconut Milk Fudge Bar Minis- certified gluten-free, soy-free and dairy-free – Home Run

SO Delicious Coconut Milk Fudge Bar Minis

Overview:  Allergen-friendly packaging alert!  With a certified gluten-free seal, dairy-free and soy-free labels on the front of the box, the SO Delicious Fudge Bar Minis get right to the point: They are safe.

Safety: In addition to the labels on the front of the box, SO Delicious Fudge Bar Minis contain allergen information on the side of the box, which includes that the company sample tests products for the presence of dairy, gluten, peanut, almond and soy allergens.

Note: For more information, visit http://www.sodeliciousdairyfree.com/

Taste:  One sample of the fudge bar is a satisfying mouthful of chocolate texture and flavor.  As the fudge bar melts on your palate, the dessert becomes a delectable chocolate mousse. After the first bite, the overpowering coconut flavor fades and each layer of the mini fudge bar is more delicious than the last.

Result: Coconut Be-LEE-vers and dis-Be-LEE-vers will come together this summer to enjoy the easily digestible and portion controlled fudge bar mini. (Tip: Be creative and enjoy with an assortment of fresh berries, as seen in above picture). 

BYOBS (“Bring Your Own Beach Snack”): Toss the fudge bar in a cooler and enjoy on the beach with friends and family!

Capogiro Kiwi Gelato- gluten-free and lactose free- Grand Slam

Kiwi gelato from Capogiro

Overview:  I found it…the perfect summer treat!  The Capogiro Gelato Café is a great spot to bring family or a special summer date.

Safety:  A portion of the flavors displayed at one time are gluten-free and lactose-free.   The staff is knowledgeable of the flavors, so don’t be afraid to ask questions!

Taste:  I was taken by the cool, natural flavor of the kiwi and delightfully surprised by the presence of the fruit seeds seamlessly placed in every mouthful.  Although I am a devoted fan of the kiwi, I love trying a new flavor every time, such as champagne mango.

Result:  A gluten-free and lactose-free taste of Italy in the heart of Center City, Philadelphia.  

Note: There are a few Capogiro Gelato Cafés throughout Philadelphia. For more information: http://capogirogelato.com/wheretobuy.php?c=n

BYOBS (“Bring Your Own Beach Snack”): Purchase gelato in large container with lid. Store in freezer and take out when ready to eat.

Now it’s your turn to try the gluten-free sweets of summer while tuning into the Phillies weekend series against the Florida Marlins at Citizens Bank Park.

- Nadina

*Join NFCA on Friday, July 20, 2012 for Celiac Awareness Night at the Phillies. Tickets are now available.

About Nadina:
Nadina Fraimow began volunteering with the National Foundation for Celiac Awareness (NFCA) in April 2011, and will be happy to answer messages sent to her attention at info@celiaccentral.org. Nadina learned that she has non-celiac gluten sensitivity in February 2011, and is grateful for having been diagnosed promptly and correctly by a knowledgeable gastroenterologist. She enjoys running, shopping for gluten-free sweets and creating recipes that are both tasty and healthy. Nadina is a Marketing and Communications professional living and working in Philadelphia. Nadina is also a proud Penn State alumna and an avid fan of the Phillies

5 Ways to Fundraise for Celiac Awareness

Whether you have plenty of downtime or little time to spare, there are several ways you can fundraise for your favorite celiac organization. Here are 5 ways you can take your support to the next level:

1. Cupcake Party

Cupcake Party success!

One of NFCA’s signature fundraisers is a Cupcake Party, which you can sign up for right on CeliacCentral.org. As part of the fundraiser, you’ll receive supplies from Pamela’s Products, including gluten-free baking mixes, frosting, recipes and gifts for your guests. It’s a wonderful chance to gather friends, spread awareness and help NFCA continue to offer free resources to the community.

Host a Cupcake Party Fundraiser

2. Birthday Wish

Have you ever checked out NFCA’s Facebook Cause? By clicking “Join,” you can raise awareness, recruit others and gather donations. As your birthday approaches, you can create a Birthday Wish, which sets a fundraising goal and invites family and friends to donate in honor of your big day.

Join NFCA’s Facebook Cause

3. FirstGiving.com

Take your fundraising to the next level by creating your own fundraising page on FirstGiving.com. You can create a special page in honor of your birthday, gluten-free anniversary or another special event. NFCA Athlete for Awareness Peter Bronski is dedicating his 3^rd Annual Ultramarathon to celiac awareness, and he’s using FirstGiving to collect donations. Personal fundraising pages are also popular among kids, like NFCA fans Jack Simpson and Noa Spanier, who each raised more than $3,000 in last year’s Awareness All-Stars fundraiser.

Create a Fundraising Page

4. Gluten-Free Restaurant Night

Do you have a favorite restaurant? Consider asking them to host a fundraiser for NFCA. Michael Savett, founder of Gluten Free Philly, has organized Gluten-Free Dinners to raise money for celiac awareness. He offered these tips:

• Get to know the person in charge of your favorite gluten-free restaurant. Restaurant owners and managers want to keep their customers happy, so introduce yourself and let him or her know that you are a loyal customer. That often makes a restaurant more receptive to hosting a fundraising event that will bring in many patrons, particularly if the event will be on a slower night like Monday or Tuesday.

• Run a Google search for restaurants that regularly sponsor community events and fundraisers in your area. You can do this by using search terms like “restaurant fundraising night” and your town or city. Many larger chains also participate in these kinds of events, including gluten-free-friendly ones like Uno Chicago Grill’s Dough Raisers and Outback Gives Back.

5. Coupon Campaigns and Special Promotions

GFB’s Gluten-Free Sweater Project

Like many companies, gluten-free manufacturers are looking to give back, and they’re doing so by donating funds to organizations like NFCA. This month, take advantage of these charitable promotions – and don’t forget to tell family and friends!

• Rudi’s Spread the Bread
  Download a coupon to get $1 off Rudi’s Gluten-Free Bread and they’ll donate $1 to a celiac disease organization of your choice – including NFCA!
  Visit Rudi’s Gluten-Free Bakery on Facebook

• GoMacro Bars
  GoMacro is offering this Celiac Awareness Month special: Order 1 case of any flavor of MacroBars and their stainless steel water bottle for $49.95 ($55.30 value) and 10% will be donated to NFCA. Enter NFCA10 as the coupon code.
  Visit GoMacro.com

• Cecelia’s Marketplace Gluten-Free Grocery Shopping Guide
  Purchase the new 2012/2013 edition of this guide, and Cecelia’s Marketplace will donate a percentage of proceeds to non-profits and celiac disease centers.
  Visit Cecilia’s Marketplace

• The GFB Celiac Sweater Project
  The folks at The Gluten-Free Bar (GFB) have sent a sweater on a long cross-country journey to raise awareness for celiac disease. For anyone who dons the sweater and submits a photo to sweater@theglutenfreebar.com, The GFB will donate $1 to NFCA. Keep an eye out – the sweater could be in your local area!
  Visit The GFB Sweater Project