Posts tagged ‘recipes’

I Took the Alternative Appetites Cooking Challenge. Will You?

How many times have you watched a cooking video and didn’t try the recipe? Guilty. I’ve been known to watch my share of The Food Network, “Lidia’s Italy” and YouTube cooking shows only to admire, sigh, and move on to the next episode.
Time to change that.

When we premiered the latest videos in our Alternative Appetites series, I was determined to make one of the gluten-free recipes at home. I’ve made several recipes from the show before (Eggplant Casserole, anyone?). This time, the Amaranth and Black Bean Salad, a recipe sponsored by The Hain Celestial Group, Inc., caught my eye.

Black Bean and Amaranth Salad ingredients

Ingredients gathered. Ready to cook!

Let me start off by saying, this recipe makes a big batch. So big that is nearly overflowed my largest mixing bowl. If you’re sharing with a friend, it’s a good amount to last you a few days. If you’re single, I’d recommend halving the recipe.

The trick to this recipe was cooking the amaranth properly. Like many of you, I’ve just discovered the grain, so I’m still finding that point where it goes from undercooked to just right. Once the amaranth was done, I popped it into the fridge for a quick chill.

Amaranth on stovetop

This looks like a small amount, but it goes a long way.

While the amaranth was cooling, I prepped the vegetables. It took some time, but shortcuts like using canned black beans and corn helped. I also took the lazy route and used a jar of roasted red peppers, but I highly recommend roasting your own (I learned a snappy way to do it from this Alternative Appetites video).

chopped vegetables

Bring on the veggies.

Then it was on to the vinaigrette, which was done in a matter of seconds. I forgot to pick up mint (it’s always something), so I threw in a bit of tarragon and chives just to freshen it up.

Finally, it was time to assemble – all of which I completed within the length of a commercial break. Then, the first bite.

Amaranth and Black Bean Salad in bowl

All done!

You ever get that feeling when you eat something that’s filling, yet light and refreshing at the same time? Well, that’s what I got when I ate this. I consider it my mouth’s way of patting me on the back for doing my body good. The beans, tomatoes, walnuts and grains offer different textures, while the peppers and onions lend strong flavors. In fact, if you’re not a fan of red onion, I’d suggest using only ¼ of an onion. The vinaigrette and corn layer in sweetness, though I could have done with a little less dressing.

Black Bean and Amaranth Salad_close up

What's a food post without a close-up?

The best thing about this recipe is how versatile it is. You could easily add crumbled feta cheese or swap in sliced almonds for the walnuts. I added sliced beets when I scooped some out for work the next day.

So, now that you’ve read my experience, I want you to share yours. Try one of the recipes from the videos posted at, then make sure to click through the video and leave a comment on the video on YouTube.

If you have a blog, share your experience just like I did and we’ll enter you in the Alternative Appetites Cooking Challenge. Just email with the link to your post. (Cooking wins and fails welcome!)

- Cheryl

Related Content:

March 1, 2012 at 10:28 am Leave a comment

A Gluten-Free Holiday Treat, No Baking Required

I’m always prepared to bring an appetizer, salad or main dish to social gatherings and holiday functions. Like many with celiac disease, I quickly learned that if I wanted to eat a safe gluten-free meal, it was up to me to tote along at least one item I knew I could eat.

But dessert? Despite my sweet tooth, more often than not I have opted to forgo dessert simply because baking and I are not friends. So fruit has served as my go-to pick, and the nutritional benefits are always a plus. Alas, sometimes a fruit salad, no matter how fresh the ingredients, just won’t cut it. This Christmas, I wanted to join my family at the dessert table with something more substantial than pineapple and berries, even if topped with whipped cream.

Enter these no-bake coconut balls.

Gluten-Free No Bake Coconut Balls

Gluten-Free No Bake Coconut Balls

I’m sure you can guess that a recipe with minimal ingredients and without an actual “baking” process were both requirements. Fortunately, I stumbled across this simple recipe while performing the perfunctory Google search: No Bake Coconut Balls

The recipe called for nut butter plus chocolate chips or nuts of your choosing, but I opted for a combination of the two. My secret ingredient? Justin’s Nut Butter. This brand has been a pantry staple of mine for the past 2 years so I knew that their Chocolate Peanut Butter flavor was delicious. (If you are not already familiar with their line of nut butters, please head to your local grocery store immediately).

Making Gluten-Free Coconut Balls

All you need for a delicious gluten-free dessert.

Not only did they fulfill my sweet tooth, but my family was impressed too. Who said you need flour to “bake” Christmas cookies?

- Kristin

Related Content:

December 27, 2011 at 2:26 pm Leave a comment

Dream Team

[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.]

Dream Team

A Phightin’ to Be Gluten-Free Blog

Off-season for the Phillies players means strictly business for the team’s management.  The spotlight is on Ruben Amaro Jr. and his colleagues, as they invest in talent and, consequently, the team’s future.  If the destination for a 2012 Phillies Dream Team is the World Series, then the journey begins now.

November is an exciting time of the year for my dream team, as we celebrate special milestones. Birthdays, anniversaries, an engagement and Thanksgiving festivities call for delicious gluten-free sweets. One memorable dessert is chocolate-covered pumpkin donuts from Sweet Freedom Bakery located in Philadelphia, just minutes from Citizens Bank Park.

Below is a new restaurant dish review on the following baseball-inspired scale:

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

Grilled Lamb Chops with Seasonal Fruit Chutney at Steve and Cookie’s- Grand Slam

Grilled Lamb Chops with Seasonal Fruit Chutney

Grilled Lamb Chops with Seasonal Fruit Chutney at Steve and Cookie's

Overview: A sublime foodpairing of grilled lamb chops and seasonal fruit chutney completed the perfect meal.

The Scene: It was a special occasion at Steve and Cookie’s in Margate, NJ.  As the Phillies management continued negotiations, we enjoyed an off-season dinner at the shore.  The desirable, relaxed ambience included candles in the fireplace and live piano music.

Safe Dining:  At Steve and Cookie’s, the chefs in the kitchen are educated in gluten-free and allergy friendly dining. The Weekly Specials Menu on Monday and Wednesday evening feature a 3 course gluten-free meal. Also, Steve and Cookie’s website includes gluten-free recipes from an October Celiac Awareness dinner the restaurant hosted.

Presentation:  The three juicy, grilled lamb chops were plated in a stackable formation.  The shine and char conveyed freshness from the grill. In addition, seasonal fruit chutney and green garnish accompanied the lamb chops. The cranberry, raisin and apple chutney resembled comfort food and offered a holiday-style element to the dish (Note: Seasonal fruit chutney was the chef’s gluten-free alternative to the pomegranate demi-glace on the appetizer menu.  Also, I ordered with an additional potato side to replace the risotto and mushroom cake on the menu.)

Taste:  The lamb chops were crisp and succulent – cooked to precision! The cranberries, raisins and apples in the chutney added a delicious playfulness and texture to the dish. Ginger, lemon, cider and cinnamon accompanied each tender bite.

Result:  The Dream Team combination of grilled lamb chops and seasonal fruit chutney are “out of the ballpark” delicious. (Tip:  I ordered two memorable gluten-free appetizers from the dinner menu in place of an entrée.  Be creative when dining out and inquire about tasty, gluten-free recommendations from the chefs).

Everyone have a happy, healthy gluten-free Thanksgiving!  Stay tuned for new restaurant and product reviews to enjoy during the baseball off-season.  Be-Lee-ve it—spring training is just a few months away!

- Nadina

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 the email account. Nadina learned that she has 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.

November 23, 2011 at 10:57 am Leave a comment

Gluten-Free Tailgating (Plus a Giveaway!)

Congratulations Ashley Pelley and Schmidty! You are the winners of our Thai Kitchen gluten-free giveaway. Please email with your mailing address to claim your prize.

When I think of tailgating food, most of it is, well, gluteny. For a morning game, it’s donuts and bagels. In the afternoon, the list consists of burger & buns, hoagies, and soft pretzels. Then there’s the beer, the cups that always seem to get mixed up, and the one friend who insists on touching everything while taking bites of his sandwich. It certainly doesn’t make it easy if you need to be gluten-free.

When Thai Kitchen contacted us about doing a fall campaign, it was the perfect opportunity to create a Gluten-Free Tailgating Guide to help everyone make going to a game less stress and more fun.


Tailgating on a very cold day.

I’ll be honest, Whitney and I racked our brains for a few days while creating this guide. Sure, there were the usual food safety tips, like keeping meats and dairy in a cooler. But avoiding cross-contamination? That required some crafty thinking.

Gluten-Free Tailgating Guide

Our Gluten-Free Tailgating Guide

The guide is now posted in the Thai Kitchen Gluten-Free Recipe Box on our website. It even has a recipe for Curry Turkey Burgers with Pineapple Salsa, because if you volunteer to make the burgers (Warning: some people put breadcrumbs in their burger mix), you might as well impress the crowd.

Gluten-Free Giveaway!

We had such an overwhelming response to last week’s Thai Kitchen Gluten-Free Giveaway that I was thrilled to host another round. This week, we’re giving away the Thai Kitchen products needed to make Curry Turkey Burgers with Pineapple Salsa and Chicken Satay Skewers – another gluten-free recipe that’s great for the game. Here’s what you can win:

  • Coconut Milk (for Chicken Satay Skewers)
  • Fish Sauce (for Chicken Satay Skewers)
  • Red Curry Paste (for Chicken Satay Skewers and Curry Turkey Burgers with Pineapple Salsa)
  • Peanut Satay Sauce (for Chicken Satay Skewers)
  • Sweet Red Chili Sauce (for Curry Turkey Burgers with Pineapple Salsa)
  • 2 Thai Kitchen chip clips
  • 2 Thai Kitchen pot holders
  • Thai Kitchen coupons
  • Tailgating Recipes

To enter, leave a comment sharing your best gluten-free tailgating tip. (We know how resourceful you all are!) We’ll randomly select 2 winners and announce them right here on Friday afternoon.

October 19, 2011 at 2:13 pm 14 comments

There is No Place Like Home (Plate)

[As you know, the National Foundation for Celiac Awareness staff members are big Phillies fans. So when one of our newest 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 experience throughout the 2011 Phillies season.]

There is No Place Like Home (Plate)

A Phightin’ to Be Gluten-Free Blog

Cliff Lee homers to right field, runs through home plate and enters the dugout with a look of sheer excitement, also shared by his teammates.  There is no place like home (plate).  Just as Lee successfully commands his pitches, he’s also proven to successfully command his swing and make exceptional contact with the ball this season. Read below for details and other recent Lee highlights.
August 4: Phillies 3-0 win against the San Francisco Giants
Pitching Highlight: Lee’s un-Be-LEE-vable command of the ball leads him to a seven-hitter shutout with 8 strikeouts and 0 walks. Also Lee’s fifth shutout of the season.

Run Highlight:  Great run support with Hunter Pence and John Mayberry’s back-to-back home runs in the second inning.

August 9: Phillies 2-1 win against the LA Dodgers
Pitching Highlight: In it to win it, Lee pitched eight scoreless innings with 4 hits and 10 strikeouts.

Run Highlight: With the Phillies ahead by just one run at the top of the seventh, Lee increased the lead with a home run to right field.

This week, my sister begins her own journey.  There is no place like home (plate) resonates, as we get ready to move my sister into her freshman dorm at college. Similar to Lee’s teammates in the dugout, our family team is Phightin’ strong and cheerin’ loud, hoping she experiences Lee’s sheer excitement as she encounters her own successful endeavors.

Family Team at the Beach

Family Team at the beach!

Feeling inspired by home, I put on my chef’s hat and share one of my recipes cooked in the comfort of my kitchen.  Below is my recipe for an oven cooked Whole Branzino stuffed with Mediterranean herbs and flavors.

Oven Cooked Mediterranean Branzino


  • Whole branzino (request fish de-boned for stuffing)
  • Lemon
  • Thyme
  • Rosemary
  • Olive Oil
  • Pepper
  • Garlic cloves


  1. Preheat oven to 375 degrees.
  2. Score whole branzino, 3 times on each side.
  3. Stuff inside of fish with 3 lemon slices, thyme, rosemary and 3 peeled garlic cloves.
  4. Massage olive oil and pepper into fish skin.
  5. Wrap aluminum foil loosely around fish. Place in oven.
  6. Reduce oven to 350 degrees and cook for 30 minutes.
  7. Remove stuffing from inside fish and serve.

Recommendation: Branzino pairs nicely with brown rice or white jasmine rice.

Oven Cooked Mediterranean Branzino

My Home Run: Oven Cooked Mediterranean Branzino

Tune in tonight and cheer for Cliff Lee and the Phillies at 7:05 p.m. as they play the Arizona Diamondbacks at Citizens Bank Park.  It’s time to Be-LEE-ve!

- Nadina

For more gluten-free recipes, see NFCA’s Gluten-Free Recipe of the Week.

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 the email account. Nadina learned that she has 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.

August 17, 2011 at 10:43 am Leave a comment

Adventures In Gluten-Free Cooking

Whitney Conquers The Kitchen Thanks To Zatarain’s Gluten-Free Rice Mixes

When I volunteered to create my very own original gluten-free recipe using one of Zatarain’s fabulous gluten-free rice mixes, there were a few raised eyebrows among the NFCA staff.

For one thing, I don’t eat gluten-free – at least not at home (the office is a different story). Secondly, I am not a cook. A great eater? For sure. But completely inept when it comes to anything related to the kitchen!

While I only recently learned that many of their products were gluten-free, I have been using Zatarain’s products for years. So with experience in my back pocket, I confidently accepted the challenge!

Ingredients for Zatarain's gluten-free dinner

Ingredients gathered. I'm ready to cook!

What I’ve always loved about Zatarain’s is that their products are incredibly versatile, and fit seamlessly into a variety of cuisines and dishes. For my foree into gluten-free cooking, I chose to stick to a New Orleans theme because I love spicy food – specifically Cajun chicken.

What’s also great about Zatarain’s is that you can get creative with their products. For instance, I chose Zatarain’s Gluten-Free Dirty Rice Mix, which calls for beef in the preparation instructions. But instead of beef, I added black beans – it worked like a charm and was just as delicious!

Whitney’s Cajun Chicken Tenders with Zatarain’s Dirty Rice

Serves 2-4


  • Boneless, Skinless Chicken Tenders (12 tenders in a pack)
  • 1 box Zatarain’s Gluten-Free Dirty Rice Mix
  • Black Beans (1 can, strained)
  • Onion (2, chopped)
  • Green Pepper (2, chopped)
  • Gluten-free Cajun or Creole Seasoning Mix
  • Olive Oil


To make chicken:

1. Empty Gluten-Free Cajun/Creole Seasoning Mix onto a small plate.

2. Brush tenders (both sides) lightly with olive oil, then coat in seasoning mix and place onto non stick or sprayed sauté pan.

3. Cook on medium heat until chicken is cooked all the way through and seasoning appears charred or blackened.

4. Place a paper towel onto a separate ‘finished’ place. Once tenders are cooked, place them onto the ‘finished’ plate and set aside.

Gluten-Free Cajun Blackened Chicken

Gluten-free Cajun chicken

To make rice:

1. Follow Zatarain’s Gluten-Free Dirty Rice Mix instructions for preparation, located on the back of the box. However, neglect instructions that call for ground meat – prepare without.

2. When rice is completely reduced and prepared, add beans.

Gluten-Free Dirty Rice with Black Beans

Black beans - an inexpensive way to jazz up gluten-free Dirty Rice.

Bringing it all together:

1. After chicken tenders are removed/set aside, add olive oil to the pan and sauté peppers and onions until tender (you can also use a separate, clean pan for this step).

2. Plate rice, chicken and veggies and voila – a healthy, spicy, New Orleans inspired dinner in under 45 minutes!

Gluten-Free Zatarain's meal

The money shot!


*Ready to try your hand at a New Orleans-style meal? Enter NFCA’s “Jazz Up Your Day Gluten-Free Giveaway” by answering the daily question on NFCA’s Facebook page. Each day, a winner will be selected to receive a prize pack of Zatarain’s gluten-free rice mixes. Runs through Friday, July 15.

July 14, 2011 at 9:43 am 2 comments

A Blogger A Day: Gluten-Free on a Shoestring

A Blogger A Day, the Gluten-Free Way logoName: Nicole Hunn

Blogs at:
Tweets at:
Like her at:
On the bookshelf: Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap. Available wherever books are sold.

Why we’re fans: We like saving money (Who doesn’t?). We also like witty writing that’s easy-going even when xanthan gum is part of the mix. With Nicole’s blog, we get both. Her posts like “The Promise of Pita” are as entertaining as they are delicious, and the special page marked “Shoestring Savings” has oodles of links to coupons from some of your favorite gluten-free food manufacturers. Earlier this month, Nicole was featured in a news segment on ABC 7 in New York to promote her cookbook and put Celiac Awareness Month in the spotlight.

Nicole Hunn

Nicole Hunn

Nicole’s Story: My son Jonathan, who is now 7 years old, has celiac disease. We keep a gluten-free house, which includes me, my husband, and all of our 3 children eating gluten-free at home.

According to Nicole: The most unexpected part of going gluten-free was having it take me in the direction of cookbook author and food blogger, instead of practicing lawyer!

A taste of Gluten-Free on a Shoestring:

For more of NFCA’s Celiac Awareness Month celebration, visit

May 31, 2011 at 6:00 am 2 comments

A Blogger A Day: Jules Speaks Gluten Free

A Blogger A Day, the Gluten-Free Way logoName: Jules Shepard
Lives in: Baltimore, MD area

Blogs at:
Tweets at:
Like her at:
On the bookshelf: Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy (Da Capo Press 2010), The First Year: Celiac Disease and Living Gluten Free (Da Capo Press 2008), Nearly Normal Cooking for Gluten-Free Eating (Booksurge, 2006)

Why we’re fans: If you’re at a loss for what to make this Memorial Day, Jules probably has some suggestions for you. Her blog lists recipe after recipe, from appetizers to desserts, while her popular holiday e-book proved that she has more than a few entertaining tips up her sleeves. Jules will even give you something to talk about: As co-founder of, she’s determined to make gluten-free food labeling part of everyday discussion.

Jules Shepard

Jules Shepard

Jules’ Story: I was diagnosed with celiac disease in 1999 after being sick for 10 years, and being misdiagnosed with IBS.

According to Jules: The most unexpected part of going gluten-free was that I ended up leaving my job as a prosecuting attorney, and began writing books on living and baking gluten-free, traveling the country lecturing and teaching gluten-free baking classes, regularly appearing on TV and radio as a “guest chef,” and working as a blogger, consumer/gluten-free advocate, industry consultant and gluten-free food manufacturer! No way would I ever have expected my life would take those twists and turns! The best part though, is that I’ve met so many amazing people in my travels and my work as an author and gluten-free baking expert. I feel blessed to have the opportunity to help them in some way. Our 1in133 event was another wonderful way of helping in our community – I look forward to continuing that work and to my next gluten-free adventure!

A taste of Jules Speaks Gluten Free:

For more of NFCA’s Celiac Awareness Month celebration, visit

May 30, 2011 at 7:52 am 2 comments

A Blogger A Day: Creative Cooking: Gluten Free

A Blogger A Day, the Gluten-Free Way logoName: Jenny Manseau
Lives in: Portsmouth, RI

Blogs at:
Tweets at:
Like her at:

Why we’re fans: Jenny enjoys the learning process. Instead of throwing her hands up at the thought of going gluten-free, she went to work in the kitchen. She’s not afraid to admit when something’s a flop, and over time, her recipes have become more advanced and adventurous. Now, Jenny’s taking it to the next level by attending culinary school, with the ultimate goal to become a registered dietitian and personal chef for people with allergies. While she’s at it, she’s teaching her whole class a thing or two about celiac disease and why gluten-free safety is so important.

Jenny Manseau

Jenny Manseau

Jenny’s Story: I was diagnosed almost 3 years ago with celiac disease after many years of being misdiagnosed.  I started my blog to keep a journal for myself of my new kitchen adventures, including my failures and successes.   You can read more of my story on my blog (

According to Jenny: The toughest part of going gluten-free is eating out with friends and being “that person”.  You all know what I’m talking about – the one asking nine million questions, double checking everything and having to find a place that is suitable for me to eat.  It makes going out in groups a bit difficult, but thankfully those who know me are very understandable and accommodating, it is those that I just meet that it is hard for. I tend to feel bad about it and often don’t go out with people.

A taste of Creative Cooking: Gluten Free:

  • My take of P.F. Chang’s Beef a La Sichuan: My biggest weakness is Chinese food, and I miss that more than anything else with being gluten-free.  When living in Monterey, CA, I got spoiled by this great little family-run Chinese restaurant that would make me pretty much anything I wanted if I supplied them with gluten-free soy sauce. Needless to say, I ate there several times a week (I told you, it’s my weakness). P.F. Chang’s is also one of my favorite places to eat because they have such a great selection on their gluten-free menu.  Sadly though, there isn’t one very close to us in Rhode Island, so I have decided to try and re-create as many of their recipes as possible.  That way, I can control what ingredients I use, save money, and get my fix.
  • Butternut Squash Soup: I don’t have a food processor or blender, so making this is a bit difficult. I was craving this soup so badly one day I finally went over to my neighbor and asked to borrow her food processor. Thankfully, she had one!  It is just one of those soups that screams comfort food on a nice cool day. Perfect in the fall, winter or spring.  We tend to like things a bit spicy in our house, so adjust the spice level accordingly. Great topped with gluten-free croutons, crispy bacon or toasted pine nuts.
  • Cooking with my Grandma Lu (Meatballs and Sauce): I love and admire my grandmother very much.  She is the reason I love to cook.  She taught me from a very early age with a chair pulled up to the stove next to her.  The love of cooking that she instilled in me at such an early age is one of my main reasons for attending my dream culinary school with the determination to do it as gluten-free as possible.

For more of NFCA’s Celiac Awareness Month celebration, visit

May 29, 2011 at 8:14 am 2 comments

A Blogger A Day: The WHOLE Gang

A Blogger A Day, the Gluten-Free Way logoName: Diane Eblin
Lives in: Herndon, VA

Blogs at:
Tweets at:
Like her at: The WHOLE Gang on Facebook; Friend her at: Diane Eblin on Facebook
On the bookshelf: The Gluten-Free Diner e-cookbook. Available at

Why we’re fans: Diane has a ton of information on her blog – recipes, reviews, “Food Rock Star” profiles – but they’re laid out in a way that’s easy to digest. She’s a busy woman, organizing blog campaigns like the current 30 Days to Easy Gluten-Free Living (with some familiar faces), developing recipes and, this year, becoming a Certified Health Coach trained at the Institute of Integrative Nutrition. We’ve had the pleasure of featuring some of her creations on our Recipe of the Week blog, so we’re glad she’s “taking it to the streets” to help others along their health journey.

Diane Eblin

Diane Eblin

Diane’s Story: I am gluten intolerant, my family has tested for gluten being a problem and we have autoimmune diseases that require a gluten free diet.  I started my blog to keep track of all the resources I found and the recipes I was creating.  Then people started to read it and it grew from there.  Now it’s a wonderful community where people come to learn and share.  It’s continually growing and changing and this year as I work through my studies at Integrative Nutrition I will be sharing much more than just recipes.  Starting in July I will also be seeing clients as a Holistic Health Coach who specializes in helping people who have to give up certain foods.

According to Diane: The most wonderfully unexpected part of living gluten-free is the great friends I have made all around the world and how much I’ve learned from them, too.

A taste of The WHOLE Gang:

For more of NFCA’s Celiac Awareness Month celebration, visit

May 27, 2011 at 8:00 am 2 comments

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