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The authority on gluten-free living. A magazine for those with gluten intolerance & food allergies.

NOVEMBER-DECEMBER 2015

Quick & Easy

48 RECIPES! GLUTEN-FREE

HOLIDAY BAKING 14 DESSERTS THAT WILL KNOCK YOUR STOCKINGS OFF!

SAVORY Pumpkin Recipes Bourbon & Orange Glazed Cinnamon Rolls

5 FANTASTIC MENUS FOR YOUR HOLIDAY


Eat what you love. Love what you eat.

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DELICIOUS, HEALTHY MEDITERRANEAN “AWARD WINNING RECIPES” First place winner at 17th annual Gourmand Cookbook Awards for “Best Health and Nutrition Book” in the world

SALMON WITH HONEY AND MUSTARD SAUCE Ingredients SERVES 6 6 salmon fillets 1 medium onion ½ lemon 2 garlic cloves A few bay leaves 2 tablespoons honey 1 tablespoon mustard ½ teaspoon salt 6 tablespoons olive oil

Preparation 1 Combine the sliced garlic, olive oil, salt, mustard

and honey and marinate the salmon fillets for five hours. 2 Lay the salmon on a tray, top with sliced lemons and bay leaves. 3 Cover the tray with parchment paper and cook in a 320°F (160°C) preheated oven. 4 Serve with sautéed vegetables, potato cakes or mashed potatoes if desired. “Invaluable Recommendations For a Healthy Immune System” Patented charts showing antioxidant values of each recipe.

FOR MORE INFORMATION AND FREE RECIPES, VISIT www.as l ih an sa b a n ci . co m


CONTENTS

FE AT URES Five Holiday Menus

Try these five holiday menus of our favorites from the last five years.

08 recipe index

Dozens of delightful gluten-free recipes identified by meal course, page number and the allergens each recipe is free of.

10 six things about MIllet Flour

This ancient grain was originally farmed over 10,000 years ago, and it’s gluten-free! Learn more fun facts!

12 wine: is it safe?

Is wine really gluten-free?

Cinnamon Spiced Desserts

Try these 5 desserts featuring cinnamon.

14 DElight heros: An interview with Jilly lagasse 18 Book Review: eating purely

Gluten-Free Adventures in Rome

Gluten-free dining and site-seeing in the historic city of Rome.

This cookbook by Elizabeth Stein features creative recipes, as well as great tips for managing a gluten-free lifestyle.

20 Kids’ korner: Holiday Crafts

Get into the holiday spirit with our glitter-based craft projects.”

indulge 22 what’s in season: Cauliflower & bok choy

Easy-to-prepare, flavorful recipes featuring cauliflower and bok choy.

26 adult-& kid-friendly family meals

Both adults and kids will enjoy these eight yummy recipes inspired by flavorful fall ingredients like cranberries, pumpkin and cherries.

32 Pinned to holiday appetizer bites

Mediterranean Polenta Bites, Garlic & Herb Bruschetta, Fried Plantains with Peach Chutney and Goat Cheese Balls with Spicy Honey Drizzle are perfect for a holiday party!

50 up close and personal with pumpkin

Try these three pumpkin inspired recipes.

Cinnamon Spiced Desserts page 54

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CONTENTS

I n Eve r y Iss ue... 7 8 58 64

Editor’s Note Recipe Index Semi-Homemade Editors’ Favorites

Thy me-Scented Brocolli Soup page 29

indulge

travel & leisure

58 semi-homemade meals: NOw foods

80 7 days of gluten-free goodness

Delight has paired NOW Foods glutenfree baking mixes with infused oils to create tasty baked goods.

64 editors’ eats

From Skyr Yogurt’ to veggie fries, this list of gluten-free gems will have your family demanding seconds—and thirds!

healthy living 66 Editor’s beauty picks

Sally’s list of pomegranate infused beauty products.

Try our top picks for gluten-free snacks.

86 The big apple

These New York restaurants and bakeries take gluten-free dining up a notch!

89 all gluten-free menus are not created equal If you feel like dining out

with gluten-free requirements is more of a battle than a pleasure, these tips are for you.

91 conversion chart

Need recipes free of dairy and eggs? Our conversion chart lets you easily substitute dairy and eggs in any recipe.

68 gluten-Free soaps & body washes We took a look at gluten-free soaps and body washes.

72 fitness trackers

Check out these 5 fitness trackers

74 vegan baking with erin mckenna Delight sits down with Erin McKenna to talk about vegan baking.

78 Healthy holiday tips

@delightgfmag delightgfmag delightgfmag DelightGlutenFree DELIGHTGLUTEN FR EE.COM

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STAFF

delightful food • delightfully fun

EDITORIAL EXECUTIVE EDITOR ASSOCIATE EDITORS DESIGN EDITOR FOOD STYLISTS & PHOTOGRAPHY EDITORS EDITORIAL ASSISTANTS WEB EDITOR ART DIRECTOR CONTRIBUTORS & RECIPE DEVELOPERS

Vanessa Maltin Weisbrod Sally Pickle & Alexis Olszewski Torie Foster Julie Ann Luse & Janice Cuevas Alexandra Shimalla Ryan Benson Randy Palmer Andrea Neusner, Stacey Maltin, Emily Freedner, Jennifer Stearns, Joyana Peters, Jennifer Dunlap, Bethany Trainor, Tiffany Janes, Eric Weisbrod, Shayna Coburn, Avi Coburn, Chandice Probst

MEDICAL ADVISORY BOARD

Dr. Aline Charabaty, MD; Dr. Daniel Leffler, MD; Dr. Lorne Stitsky, MD; Dr. John Snyder, MD; Dr. Christine Doherty, ND; Shayna Coburn, MA FOUNDER

Julie Ann Luse PUBLISHER ASSOCIATE PUBLISHER ADVERSTISING SALES ADVERSTISING SALES ADVERSTISING SALES

Dick Benson 651.251.9617 | dbenson@innovisionhm.com David Benson 651.251.9623 | david@innovisionhm.com Melissa Austin 805.379.0693 | maaustin@innovisionhm.com Tiffany Janes 800.305-6964 x103 | Tiffany@delightglutenfree.com Susan Lyman 800.305.6964 x104 | susan@delightglutenfree.com

INNOVISION HEALTH MEDIA PRESIDENT/GROUP PUBLISHER VICE PRESIDENT IT DIRECTOR

Dick Benson John Benson Sam Bhatt

CORPORATE OFFICES 3140 Neil Armstrong Blvd Suite 307, Eagan, MN 55121 TEL: 651.251.9650 | Fax: 651.686.0366

For Subscription inquiries, call 800.305.6964

DISCLAIMER: Delight Gluten-Free seeks to provide our readers with accurate health information, tips on traveling, personal stories and tons of delicious recipes. Articles written by contributors are solely the view of the author(s), not Delight Gluten-Free. While our advice is sound and is checked by medical professionals, it is not a substitute for your physician or healthcare provider. Please consult your personal licensed professional for advice. Delight Gluten-Free and staff are not responsible for any adverse effects or consequences resulting from the use of suggestions, products or procedures that appear in this publication. Delight Gluten-Free nutritional information is based on representative values from manufacturers, USDA and other established data bases and lab testing. Recipes are the property of Delight Gluten-Free. While ingredient information is based on standard product formulations, variation may occur due to difference in suppliers, ingredient substitutions, changes in recipes, product assembly, etc. Serving sizes may vary from the quantity upon which the analysis was conducted. Do not substitute nutritional data for advice from your medical provider. SUBSCRIPTIONS AND BACK ISSUES: Delight Gluten Free (ISSN 2327-9338) is published six times per year (January; March; May; July; September; November; ) by InnoVision Health Media, 3140 Neil Armstrong Blvd, Ste. 307, Eagan, MN, 55121. POSTMASTER: Send address changes to Delight Gluten Free, PO Box 11677, St. Paul, MN 55111. CUSTOMER SERVICE AND SUBSCRIPTIONS: Call 800.305.6964, visit delightglutenfree.com, or email info@delightglutenfree.com. You can also write Delight Gluten Free, PO Box 11677, St. Paul, MN 55111. The basic rate for a one-year subscription is $34.95 domestic, $79.95 (US) Canada/Mexico, and $99.95 (US) foreign. Back issues are $7 North America and $10 (US) foreign. © Copyright 2015 InnoVision Health Media. Reproduction in whole or in part without the consent of InnoVision Health Media is prohibited. The suggestions in this magazine are not meant to take the place of advice from licensed healthcare professionals. Delight Gluten-Free Magazine is not responsible for advertising claims. A portion of the images in this issue of Delight Gluten Free are used under license from Shutterstock.com, 2015.

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STAFF

Hello From the Editor

I

Holiday Meals…What’s On Your Table?

s your spouse a totally traditional meat and potatoes kind of person? Does grandma love spicy foods? Kids only want veggies covered in cheese? Don’t you worry! This holiday season, Delight has cooked it all. From a traditional southern meal to a spicy menu inspired by Southeast Asia, there’s something for everyone. Get ready to dig in! Our world is diverse and so is the gluten-free community. People of all ages, races, genders and ethnicities are living a gluten-free lifestyle for many different reasons… and they all need incredible food, especially around the holidays. That’s why this year our editorial team pooled together our favorite holiday-inspired recipes into a tasty array of menus that bring out the flavors of different cultures and traditions. For most families, the holidays are about spending quality time together and following customs. In my family, for example, we always eat turkey for Thanksgiving and brisket for Christ-Makkah (our blending of Christmas and Hanukkah) with some variety of sweet potato side dishes, roasted veggies and stuffing made with glutenfree cornbread. Dessert always involves chocolate. It’s hard to stray from tradition. My father would freak out if my mom didn’t make candied yams for Thanksgiving. But if we eat the same thing year after year, how will we ever start new traditions or expand on the ones we already have to make them even tastier? This holiday season, my challenge to readers is to make one new recipe. Whether it’s blending together Delight’s five menus into your own unique menu or even simply adding one new spice to your favorite recipe, just take a step outside of the usual holiday box and let your family try something new. Who knows, you might find that with a tiny change, you’ve created a new tradition that everyone loves and can’t stop eating!

Happy Holidays! Vanessa Maltin Weisbrod Executive Editor

VANESSA@DELIGHTGLUTENFREE.COM

@delightgfmag delightgfmag delightgfmag DelightGlutenFree

Chipotle Pumpkin Soup PAGE 53


Recipe Index SOUPS, SALADS AND BREADS

3 3 3 3 3 3 3 3

Garlicky Croutons | p.26 Creamy Broccoli Mozzarella Soup | p.26 Garlic Herb Croutons | p.28 Thyme Scented Broccoli & Cauliflower Soup | p.29 Chipotle Pumpkin Soup | p.53 Coconut Banana Chocolate Chip Muffins | p.60 Orange Coconut Scones | p.61 Strawberry Lemon Zest Bagels | p.76

3 3 3 3 3 3 3 3 3

3 3 3 3 3 3 3 3

3 3 3 3 3 3 3 3 3 3 3

Looking to make these recipes dairy-free? Replace butter with Earth Balance Buttery Spread or Smart Balance Light Buttery Spread. Need to add cheese? Try Go Veggie products! They offer dairy and soy-free options! SIDE DISHES, SNACKS AND SAUCES

3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3

Cauliflower in Green Curry Sauce | p.22 Bok Choy in Ginger Cream Sauce | p.23 Vegetable Fried Riced Cauliflower | p.24 Bok Choy Slaw | p.24 Cheesy Roasted Zucchini | p.27 Roasted Tomatoes with Mozzarella | p.29 Sweet and Gold Potatoes Au Gratin | p.36 Sausage Cornbread Stuffing | p.37 Sweet Bacon & Brussels Sprouts | p.39 Creamy Herbed Mashed Potatoes | p.40 Baby Greens with Citrus Vinaigrette & Shaved Parmesan | p.42 Lemon, Cranberry & Postachio Brown Rice Pilaf | p.42 Wild Mushroom & Leek Stuffing | p.45 Creamy Spinach & Artichokes | p.45 Sweet & Spicy Stir-Fried Broccoli | p.48 Red Curry Mashed Sweet Potatoes | p.48

= GLUTEN-FREE

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= DAIRY-FREE

= EGG-FREE

= NUT-FREE

= SOY-FREE

3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3

3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3

= RICE-FREE

= CORN-FREE


Need an egg-free option? Every issue of Delight includes a substitution guide to help you replace eggs in every recipe! Pick tonight’s dinner with our allergen-free menu guide! ENTRÉES Braised Provinçal Chicken Thighs with Truffle Polenta | p.16 Smoky Cajun Rubbed Turkey | p.35 Garlic & Herb Crusted Beef Medallions | p.38 Orange Sesame Glazed Chicken Wings | p.41 Baked Meatless Spaghetti | p.44 Lemongrass Grilled Rack of Lamb with Tamarind Sauce | p.47 Quick Cooking Pumpkin and Beef Stew | p.52 Red Thai Curry Pumpkin Chicken | p.53 Creamy Macaroni and Cheese with Turkey Sausage & Asparagus | p.62

3 3 3 3 3 3 3 3 3

3 3 3 3 3 3 3 3 3 3 3 3 3

3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3

3 3

3 3

DESSERTS Peanut Butter Coconut Cookies | p.27 Citrusy Peanut Butter Cookies | p.30 Molten Brownie Cakes | p.37 Chocolate Pudding Beer Cake | p.40 Key Lime Tart | p.43 No-Bake Pumpkin Pie | p.46 Thai Sticky Rice with Coconut & Mangoes | p.49 Creamy Cinnamon Rice Pudding | p.54 White Chocolate Cinnamon Oatmeal Crisp Baked Apples | p.55 Cinnamon-Sugar Dipped Churros | p.56 Cinnamon Streusel Cookie Bars | p.56 Bourbon & Orange Glazed Cinnamon Rolls | p.57 Double Chocolate Fudge Brownie Trifles | p.58 Chocolate Chip Macadamia Nut Cookies | p.59

3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3 3

Always read labels, even if you’ve bought the same product before, as manufacturing formulations do change. Be on the lookout for “hidden allergens” and don’t rely on products that make wheat-free claims to also be gluten-free. Reading the ingredient list is the only way to be sure. Remember: if you’re not sure of every ingredient that went into a prepared item, don’t eat it!

These recipes and more at www.DelightGlutenFree.com/recipes The best butter substitutions: Earth Balance Buttery Spread & Sticks, Smart Balance 73% light buttery spread and Spectrum Organic Shortening. The best chocolate chip substitutions: Enjoy Life Foods Chocolate-Chips, Ghiradelli’s Semi-Sweet Chocolate Chips, Trader Joe’s Dairy Free Chocolate Chips and sweetened Carob Chips.

DELIGHTGLUTEN FR EE.COM

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ENLIGHTEN

6 Facts About

MILLET Millet is an ancient, gluten-free grain originally farmed in Africa and Asia nearly 10,000 years ago. Here are some other fun facts: 1

Millet is not just one grain, but a group of several small-seeded grains.

4

2

Millet grains are usually small and yellowish in color. They have a mild, sweet flavor and a quick cooking time.

5

3

It pairs well with other foods and can be made into pilafs or breakfast cereals, or added to breads, soups or stews. Millet can also be popped like corn and eaten as a snack.

6

Millet flour adds whole grain nutrition to your dishes, and lends a delicate cake-like crumb to baked goods. Use millet flour in combination with other gluten-free flours like sorghum flour and almond flour.

Millet is a good source of protein and dietary fiber (1/4 cup = 3g protein, 4g fiber), as well as copper, manganese, phosphorus and magnesium.

Millet can cause problems for people with thyroid issues or iodine deficiency. If either of these conditions affect you, you should avoid millet. BY ALEXIS OLSZEWSKI, DELIGHT ASSOCIATE EDITOR

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Be risky with your recipes, not with your ingredients. Courageous chefs, culinary explorers and those with a taste for adventure love San-J. As part of our commitment to the finest quality, our Asian Cooking Sauces and Tamari Soy Sauces are not only certified gluten free, they are now verified non GMO*. We use only pure, natural ingredients, and traditional methods in brewing Tamari, which we have faithfully followed for over 200 years. These may just be the best tasting and most versatile sauces in your kitchen. So take a chance, try something new, but never compromise on quality.

*Look for a Non-GMO Project logo on the label Š2015 San-J International, Inc. www.san-j.com

NON GMO Project

VERIFIED


ENLIGHTEN ENLIGHTEN

Is Wine W :I

INE S IT REALLY GLUTEN-FREE? REALLY G LUTEN

FREE?

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ENLIGHTEN BY JOYANA PETERS MCMAHON, DELIGHT CONTRIBUTOR

For years there has been an ongoing controversy over the safety of people with celiac disease drinking wine. Is wine actually gluten-free? If so, then why do some people have reactions from drinking it? In doing some research, I’ve discovered there could be more to the story.

winemaker does use gluten, the entire point of this process is to clear the wine. The clarifier just goes through the wine and collects at the bottom of the barrel with any other unwanted particles. Tests performed on wines that used gluten clarifiers still showed them measuring under the listed legal limits for gluten-free labeling.

On the fundamental level, yes, wine itself is gluten-free. It’s made from grapes and no grains are involved in the actual wine-making process. However, it gets complicated depending on how it is stored. For instance, during the aging process, some wines are stored in oak barrels that once held other glutinous products. While a rare occurrence, this is still a concern to consider. There’s also a risk of contamination during the barrel manufacturing process. In Europe, there are barrel manufacturers who seal their barrels with a flour-and water-based paste. It is becoming a less common, but it does happen. The last point of the process where gluten could be introduced is in the “fining” of the wine. This is when they clarify the wine and rid it of sediments. Although rare in modern processes, there are still a few winemakers who use gluten as a clarifier rather than protein. That being said, even if the

So, how are we to handle this knowledge? It’s not like the back of a wine bottle is going to list the location and type of barrel used for the wine’s storage, or the ingredients for their fining process. Does this mean wine will join the ranks of alcoholic beverages we can no longer enjoy? Not necessarily. There are less drastic steps we can take to protect ourselves. We can start by expanding our knowledge about different kinds of wine. For example, try drinking wines that are made without an aging process like Rieslings and Sauvignon Blancs. You could also try frequenting more local wineries so you can ask firsthand questions about their winemaking process. Knowledge is always power, and although the risk of crosscontamination occurrences should be rare, it is always better to be safe than sorry.

DELIGHTGLUTEN FR EE.COM NOVEMBER - DECEMBER 2015

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ENLIGHTEN ENLIGHTEN

Delight Heroes: An Interview with Jilly Lagasse BY ALEXANDRA SHIMALLA, DELIGHT EDITORIAL ASSISTANT

When most people hear the name “Lagasse,” they immediately think of the boisterous chef and television personality Emeril. But what about his daughter, Jilly? 14

NOVEMBER - DECEMBER 2015

Although she seemed dead set on avoiding the culinary industry when she was growing up, life doesn’t always go according to plan. After battling confusing symptoms for the majority of her life, Jilly Lagasse almost resigned herself to continual misdiagnosis. When she decided to enroll in a makeup and airbrush artistry school in London, she visited a doctor who almost instantly classified her symptoms as a result of celiac disease, and the rest is history.

DELIGHTGLUTEN FR EE.COM

We were able to chat with the warm and bubbly Lagasse about living with celiac disease and how this journey spurred her new project “My Year In Food.” DGF: If you don’t mind me asking, how did you discover you had celiac disease? Jilly: I was ill my whole life and wasn’t properly diagnosed until 2004 when I was living abroad in London. I had been misdiagnosed with everything from anemia


ENLIGHTEN to irritable bowel syndrome (IBS) here in the states, but upon the first visit I had with my new general practitioner in London, after explaining the laundry list of ailments that I was dealing with, he instantly said “I think you’ve got coeliac disease (UK spelling), so let’s do a blood sample and see.” Within a few days, my results confirmed that I did in fact have celiac/coeliac. Within two weeks of adhering to a strict gluten-free diet, my whole life changed! It was truly incredible and absolutely saved my life. If I hadn’t been properly diagnosed then, I don’t know what state I’d be in today, that’s for sure. DGF: What was the transition like, especially given your father and your culinary career? Jilly: To be honest, the transition is what forced me into a culinary career! My whole life I thought I’d escape working in the food and restaurant business, even though that’s exactly what I grew up in. But life has a funny way of working out. The irony isn’t lost on me. I did grow up with my father being who he was. I grew up not only exposed to a very broad and incredible culinary world, but I also WANTED to still eat that way. I refused to give up eating a full, flavorful, and varied diet just because I was diagnosed. If anything, it forced me to be on a mission to prove you still CAN have incredible foods and the dishes you crave. I wasn’t going to give up eating my gumbo, pasta dishes, or even having a birthday cake. So my diagnosis was a blessing in many ways. It not only healed me and gave me my health back, but it also gave me a career I always thought I didn’t want! Pretty incredible really! DGF: Can you explain what your “My Year In Food” project is? Jilly: “My Year In Food” is my new little gluten-free baby! Simply, it’s me documenting one meal a day that I cook, or occasionally that I’m out eating if I’m away, for the next year of my life! We take a professional picture of the food each night, as well as the occasional video. We were shooting videos each night of every dish to show how I made the meal of the day, but to be 100 percent honest, it got incredibly hard to do, seeing as I travel a lot for work, so it became a bit impossible to keep up with the videos. My sweet husband was shooting most of them and does my photography, so it’s been a fun little project for us to work on together. What a trooper!

I always put up the recipe instructions for people to follow, and I like to shoot a “before and after” picture, where I show you my ingredient board so you can see how and what I used to make the dish, so you can recreate it at home. All of this, including the videos, will be living on my website that I’m launching: jillylagasse.com. DGF: Where did you get the inspiration to start the project? Jilly: This whole project started out simply as inspiration for my next cookbook. Then I started thinking, if I could inspire just one person with these meals…if I could prove that “Hey, look how easy it really is to eat wonderful and healthy meals.” I would feel like I’ve done my job! That’s truly all I want and all that drives me to cook and share each day: thinking that I could be inspiring someone else out there. Maybe they are newly diagnosed and are in shock, or don’t really know what they can or can’t eat.

That’s truly all I want and all that drives me to cook and share each day: thinking that I could be inspiring someone else out there.

I want “My Year In Food” to be a culinary mood board, if you will, where people can go look at these gorgeous pictures of REAL FOOD and see that they, too, can recreate these meals for the ones they love. To me, food is love. It is how I show my love, to cook and share with people, so truly I just want to share the gluten-free love with everyone out there! DGF: So, can we expect another cookbook in the future? Possibly like a giant collection of these recipes? Jilly: Yes! This incredibly diverse collection of 365 recipes are absolutely being used as inspiration for my next cookbook. I think that’s how I hope to inspire other people to eat and stay excited about cooking for their friends, family or just themselves…to have something totally different each and every DELIGHTGLUTEN FR EE.COM NOVEMBER - DECEMBER 2015

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ENLIGHTEN day to look forward to it. That is what makes food fun and exciting to me, to have that excitement of “Ohhh, what are we making and eating tonight?” DGF: Lastly, what is one piece of advice that you would give a newly diagnosed celiac? Jilly: My biggest piece of advice would, of course, be from a food standpoint. I think when someone is first diagnosed, the panic

sets in of “oh my gosh, what can I still eat?” It’s so easy to become overwhelmed, but my advice would be to take a deep breath and to look at this diagnosis as a delicious journey, not a death sentence of boring or bland food forever. Embrace this and be so grateful that you are one of the lucky ones who have been properly diagnosed. Your whole life is about to get healthier, happier, and yep…even tastier! Just know that celiacs ARE COOL!

this recipe and MORE

www.delightglutenfree.com 1. Season all sides of the chicken thighs with a bit of salt, pepper, and Cajun seasoning. 2. In a large sauté pan with deep sides, heat the olive oil over mediumhigh heat. 3. Cook the chicken thighs skin side down for 4 minutes to get a bit of color on the chicken, then flip and cook another 2 minutes. 4. Remove the chicken thighs from the pan and turn the heat down to medium.

Braised Provinçal Chicken Thighs with Truffle Polenta

5. Add the garlic, sliced onions, and oil to the hot pan and cook until the onions slightly soften, about 5 minutes.

GLUTEN-FREE, DAIRY-FREE, NUT-FREE

6. Add the tomato paste and work into the pan, stirring constantly for 1 minute.

DAY 20 OF “MY YEAR IN FOOD”

7. Add to the pan the tomato purée, sliced olives, capers, the sprigs of rosemary, thyme leaves and a bit of salt and pepper. Stir well.

YIELD: 4 SERVINGS

Ingredients: 4 large chicken thighs (about 1.5 pounds), skin on, bone in and best quality possible (I recommend organic free-range chicken) Salt and pepper Cajun seasoning (I use Emeril’s Original Essence) 1½ tablespoons olive oil 2 cloves garlic, minced 1 large yellow onion, julienned (about 1 cup) 1 (8-ounce) can of tomato paste 1 (28-ounce) can of tomato purée 1 heaping cup sliced olives (I used a mix of black and green) 1½ tablespoons capers, drained 3 sprigs fresh rosemary 2 teaspoons fresh thyme leaves

8. Add the seared chicken thighs back into the pan, being sure that they are well covered by the sauce. 9. Turn heat down to medium-low and cook for 45 minutes to an hour, covered. You want the chicken to be cooked through, very tender and falling off the bone. Stir occasionally to avoid any sticking on the bottom of the pan. 10. After 45 minutes, make your polenta, which should only take 5 to 6 minutes. Prepare the polenta as directed on instructions for 4 servings using equal parts water and low sodium chicken stock. Whisk as you are cooking the polenta to yield a smooth consistency and avoid lumps. 11. Once fully cooked, season with a bit of salt, if desired (though this is why I use chicken stock, so I don’t need to salt really) and drizzle a good bit of truffle oil to desired taste, 2 teaspoons roughly. Remember a little goes a long way. Keep covered with lid until ready to serve. 12. Remove rosemary stalks from the pan and discard.

For the polenta: 1 cup Italian polenta 2 cups water 2 cups low sodium chicken stock (I use Swanson’s brand) Good quality truffle oil, black or white Salt, if desired 16

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13. Serve in a deep bowl. Place a generous scoop of the truffle polenta in the bowl. Top with a chicken thigh and a good bit of the sauce, and serve straight away. Sprinkle with cheese if desired. NUTRITION PER SERVING: CALORIES: 940, FAT: 69G, SATURATED FAT: 13G, CHOLESTEROL: 170MG, SODIUM: 1840MG, CARBOHYDRATES: 48G, FIBER: 8G, SUGARS: 21G, PROTEIN: 39G


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ENLIGHTEN

BOOK COOK IEW REV

EATING PURELY. by Elizabeth Stein

radiance makes you want to have what she’s having! If you are looking for inspiration for eating well, this is it. As I was flipping through the book, I jotted down all the recipes I wanted to try. I had a long list and was only in the appetizer section! Her recipes are modern in that they reflect the way many health conscious cooks like to eat—using lots of fresh produce and whole grains.

EATING PURELY By Elizabeth Stein This cookbook features plenty of creative recipes, as well as great tips for managing a gluten-free lifestyle.

BY ANDREA NEUSNER, DELIGHT CONTRIBUTOR

Eating Purely. is a cookbook that makes you want to run immediately to the farmers market and get cooking. It is the latest venture from Elizabeth Stein, founder of the natural food company Purely Elizabeth. Its beautiful pages focus on simple and healthy ingredients. The appealing pages prove Elizabeth Stein has a way with food and photos (she’s also the book’s photographer). Stein is featured in the book and her 18

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from mixes, and before our taste buds became accustomed to sugar at every meal. Happily, it is also extremely easy to make. All the ingredients are simply whisked together, poured into a skillet, and baked in a hot oven. I have a new cold-weather favorite: Sweet Potato Red Lentil Coconut Curry Soup. It is a very delicious and hearty meal, and the combination of flavors is wonderful.

The Grilled Zucchini Boats with chickpeas, tomatoes and artichokes was a fantastic recipe. I was tempted to eat this for dinner and forget the entrée. Don’t wait for the weather to warm up to make this. It calls for cooking on the grill, but works equally well indoors on a stovetop grill pan.

I loved the idea of Brussels Sprouts & Apples on Skewers, but found the results in my kitchen a little underwhelming. The 30 minutes in the oven was not long enough for the Brussels sprouts to caramelize, and the recipe should specify which variety of apple to use since not all apples are well suited for cooking.

The Skillet-Baked Cornbread tastes real. It requires minimal sugar, and coconut sugar at that. This old fashioned cornbread is full of wholesome ingredients like Greek yogurt and olive oil. The flavor is reminiscent of the past, before “homemade” cornbread came

I’m going to continue to try recipes in this cookbook because so many of them look so appealing. If you find yourself overindulging in December, try Eating Purely in January. It’s a cookbook full of healthy, delicious recipes.

DELIGHTGLUTEN FR EE.COM


A R E YO U O N A G L U T E N F R E E D I E T B U T S T I L L F E E L D I S C O M F O RT O R FAT I G U E ?

ARRAY 4 Cyrex’s Array 4 Gluten-Associated Cross-Reactive Foods & Foods Sensitivity™ test can determine if certain foods you may be consuming or over consuming on a gluten free diet are not right for you.

Ask your healthcare professional to order Array 4 to help you further improve your diet.

Eat Well and Be Happy!

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Expanding the World of Gluten Testing

© 2015 Cyrex Laboratories, LLC. All rights reserved.


ENLIGHTEN

KIDS’ ER KORN

Holiday Craft

BY ANDREA NEUSNER, DELIGHT CONTRIBUTOR

Remember making pasta necklaces for your mom when you were little? Gluten-free families don’t have to miss out on the fun. Kids love everything about pasta, so we paired gluten-free pasta with holographic glitter and then added the fun of stringing beads to make stunning decorations for the winter holidays. Holographic glitter is not your grandma’s glitter! It is available in a rainbow of vibrant colors and can be used to create gorgeous shiny effects. We found that dipping glutenfree pasta into school glue and then rolling them in holographic glitter can add much needed sparkle as the days grow short and we ready our homes for the holidays. We love the look of these homemade garlands strung across a mantel like jeweled necklaces.

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ENLIGHTEN

Glitter Garlands What You Will Need: • Newspaper • Paper plates • School glue • Holographic glitter • Yarn • Gluten-free pasta’

Making the Pasta Garlands Start by covering your workspace with newspaper for easy cleanup—glitter can be messy. Pour some glue onto a paper plate and scatter some glitter onto another paper plate. Dip the uncooked gluten-free pasta into the glue, rolling it with your fingers, until lightly coated. Then, roll the pasta in the glitter. Use one glitter color for each piece of pasta (for example, roll a couple in red and a couple in green), or roll the pasta in multiple glitter colors at once for a stained glass effect. Set aside on a third paper plate to dry. Next string the pasta “beads” onto yarn. This is great for young kids’ hand-eye coordination.

Hang your colorful pasta garlands around the house and take pride in your homemade holiday decorations!


INDULGE

WHAT’S IN Season?

Cauliflower & Bok Choy Cauliflower has been enjoying its moment in the sun over the last year. Its flavor is not overpowering and its texture makes this cruciferous vegetable quite versatile. It can be eaten raw, steamed, sautéed or roasted, and it pairs well with mild flavored ingredients like butter, lemon and dill as well as spicy ingredients like smoky chilies. Bok Choy, a Chinese cabbage, is another member of the cruciferous vegetable family. This vegetable is packed with vitamins K, C, and A as well as potassium, folate, B6, calcium, and about another dozen beneficial nutrients. As with other cabbages, bok choy can be eaten raw or cooked. Baby bok choy is tender and mild in flavor, and can be cooked quickly by steaming or sautéing. You can also add it to soups toward the end of the cooking time.

Cauliflower in Green Curry Sauce YIELD: 4 SERVINGS

PREP TIME: 10 MINUTES TOTAL TIME: 30 MINUTES GLUTEN-FREE, DAIRY-FREE, EGG-FREE, RICE-FREE, CORN-FREE, SOY-FREE

With just a few ingredients on hand, this combination adds a lot of flavor to this comforting cauliflower dish. ½ cup peeled, sliced shallots 4 cups chopped cauliflower 2 teaspoons coconut oil ¼ teaspoon salt ¼ cup water 1 cup coconut milk 4 teaspoons prepared Thai green curry paste ¼ cup chopped cilantro leaves Lime slices 1. Heat coconut oil in a large pan over medium heat and add the shallots. Cook for 3 to 5 minutes until shallots start to brown. 2. Add the cauliflower to the pan, stir ingredients together, sprinkle with salt, and pour water into the pan. Cover and cook for 5 minutes. Pour the coconut milk into the pan and stir in green curry paste. 3. Reduce the temperature to low-medium heat, and cook uncovered for 5 to 10 minutes until the cauliflower is cooked to preferred tenderness. NUTRITION PER SERVING: CALORIES: 160, FAT: 12G, SATURATED FAT: 11G, CHOLESTEROL: 0MG, SODIUM: 450MG, CARBOHYDRATES: 12G, FIBER: 7G, SUGARS: 4G, PROTEIN: 4G

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Bok Choy in Ginger Cream Sauce YIELD: 4 SERVINGS

PREP TIME: 10 MINUTES TOTAL TIME: 25 MINUTES GLUTEN-FREE, EGG-FREE, RICE-FREE, CORN-FREE, SOY-FREE, NUT-FREE

Cooking the bok choy separately from the cream sauce keeps the cabbage flavor of the bok choy from overpowering the delicate cream sauce. ½ cup of water ¼ teaspoon salt 1 pound of bok choy 2 teaspoons unsalted butter 2 teaspoons peeled, finely grated fresh ginger ¼ teaspoon peeled, minced garlic ½ cup heavy whipping cream ¼ teaspoon lemon zest ⅛ teaspoon freshly grated nutmeg ⅛ teaspoon salt 1. Heat water and salt in a large pot over medium heat. 2. Trim the bottom off of the baby bok choy, pull off the leaves and place into the pot. Cover and cook for 7 to 10 minutes until the bok choy is tender. Remove the leaves from the pot and set aside. Discard the leftover liquid from the pot. 3. Place the pot over low-medium heat. Add the butter, ginger and garlic to the pot. Cook for 1 minute. Stir in the cream, lemon zest, nutmeg and salt. Cook for 3 additional minutes until warmed through. 4. Place bok choy leaves on a serving plate, drizzle the ginger cream sauce on top and serve. NUTRITION PER SERVING: CALORIES: 140, FAT: 13G, SATURATED FAT: 8G, CHOLESTEROL: 45MG, SODIUM: 310MG, CARBOHYDRATES: 4G, FIBER: 1G, SUGARS: 2G, PROTEIN: 2G

did you know? Both cauliflower and bok choy are cool weather plants and may tolerate a light frost in order to have a late fall harvest. Cauliflower is rich in vitamins C, K, and B6 as well as folate. Bok choy is very rich in vitamin A, and contains more than some of its fellow cruciferous vegetables like Brussels sprouts and broccoli.

these recipes and MORE www.delightglutenfree.com


INDULGE

Vegetable Fried Riced Cauliflower

Bok Choy Slaw

PREP TIME: 15 MINUTES

PREP TIME: 15 MINUTES

TOTAL TIME: 30 MINUTES

TOTAL TIME: 1 HOUR, 15 MINUTES

GLUTEN-FREE, DAIRY-FREE, RICE-FREE, CORN-FREE

GLUTEN-FREE, DAIRY-FREE, EGG-FREE, CORN-FREE, SOY-FREE, NUT-FREE

YIELD: 4 SERVINGS

As with most Asian-inspired dishes, there is a lot of preparation. But, once you have everything together the dish is quickly cooked. 2 cups cauliflower, riced 1 cup chicken stock 3½ tablespoons gluten-free, low-sodium Tamari 1 tablespoon peeled, finely grated fresh ginger 1 teaspoon peeled, minced garlic 2 tablespoons minced green onion, white parts only ½ teaspoon dark brown sugar 1 teaspoon rice wine vinegar 1 cup shredded carrot 1 cup frozen green peas 1 cup bean sprouts ½ cup chopped green onion, dark green parts only 1 teaspoon toasted sesame oil 2 large eggs, lightly scrambled ¼ teaspoon coconut oil Lime slices (optional) 1. Rice the cauliflower head by using the large holes on a box grater. Place the riced cauliflower in a large high-sided skillet and add the chicken stock. Cover, bring the skillet to medium heat and cook for 10 minutes. 2. In a small bowl, combine the Tamari, ginger, garlic, white part of green onion, brown sugar and rice wine vinegar. Set aside. 3. In a medium bowl, combine the carrots, green peas, bean sprouts and dark green parts of green onion. Set aside. 4. In another small bowl, lightly whisk together the eggs and sesame oil and set aside. 5. Remove the cauliflower from skillet and add to the bowl with the carrot mixture. 6. Return the skillet to burner and bring the temperature to medium-high heat. Add the coconut oil to the pan and then add the cauliflower mixture to the pan. Cook for 2 minutes, stirring frequently to keep from sticking to the pan. 7. Add the Tamari mixture to pan and stir the ingredients to combine and cook for one minute. Push the ingredients in the pan to the sides, making a space in the middle of the pan that is free of the ingredients. Pour the egg mixture into the center. 8. When egg mixture begins to bubble, use a wooden spoon or spatula to quickly stir. As the egg starts to set up, fold into the other ingredients evenly covering the pan with all of the ingredients. 9. Remove from heat and serve with extra Tamari and lime slices. NUTRITION PER SERVING: CALORIES: 160, FAT: 5G, SATURATED FAT: 1.5G, CHOLESTEROL: 110MG, SODIUM: 1040MG, CARBOHYDRATES: 19G, FIBER: 6G, SUGARS: 7G, PROTEIN: 10G

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YIELD: 4 SERVINGS

Try this flavorful side with roast chicken or salmon. If you want to turn up the heat, add some diced jalapeÑo or red pepper flakes to the slaw. 3 cups chopped baby bok choy, including the leaves 1 cup shredded carrot ¼ cup chopped cilantro 1 tablespoon olive oil 2 teaspoons toasted sesame oil ¼ teaspoon hot sauce 1 tablespoon rice vinegar 1 tablespoon fresh lime juice 2 teaspoons peeled, finely grated fresh ginger 1 teaspoon peeled, minced garlic ¼ teaspoon salt 1. In a large bowl, toss together the chopped bok choy, shredded carrot and chopped cilantro. Set aside. 2. In a small bowl, whisk together the olive oil, sesame oil, hot sauce, rice vinegar, lime juice, ginger, garlic and salt. 3. Pour the dressing over the bok choy mixture and toss the ingredients to coat. Cover and refrigerate for at least 1 hour prior to serving. NUTRITION PER SERVING: CALORIES: 90, FAT: 7G, SATURATED FAT: 1G, CHOLESTEROL: 0MG, SODIUM: 290MG, CARBOHYDRATES: 8G, FIBER: 3G, SUGARS: 4G, PROTEIN: 3G


INDULGE

Garlicky Croutons YIELD: 4 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 22 MINUTES GLUTEN-FREE, DAIRY-FREE, SOY-FREE, NUT-FREE

KIDS’ MENU

KIDS’ MENU

Homemade croutons have never been so easy to make! All you’ll need is baked gluten-free bread and a few condiments. 3 Udi’s Classic French Dinner Rolls, baked per package instructions and cubed ¼ cup olive oil ½ teaspoon garlic powder ¼ teaspoon salt ⅛ teaspoon ground black pepper

Garlicky Croutons * Creamy Broccoli Mozzarella Soup Cheesy Roasted Zucchini * Peanut Butter Coconut Cookies

Adult & Kid

FAMILYMEALS Recipes for Mom, Dad, and the kids! Two versions of each dish!

RECIPES AND PHOTOGR APHY BY JANICE CUEVAS, FOOD & PHOTO EDITOR

Garlic Herb Croutons * Thyme Scented Broccoli & Cauliflower Soup Roasted Tomatoes with Mozzarella * Citrusy Peanut Butter Cookies

1. Preheat oven to 400 degrees F. Line a baking sheet with foil and grease with nonstick spray. 2. In a large mixing bowl, whisk together the olive oil, garlic powder, salt and pepper. Add the cubed bread and toss until evenly coated. 3. Arrange on the prepared baking sheet in a single layer and bake for 10 to 12 minutes until toasty and golden. NUTRITION PER SERVING: CALORIES: 260, FAT: 18G, SATURATED FAT: 2.5G, CHOLESTEROL: 0MG, SODIUM: 520MG, CARBOHYDRATES: 26G, FIBER: 3G, SUGARS: 3G, PROTEIN: 4G

Creamy Broccoli Mozzarella Soup

KIDS’ MENU

YIELD: 4 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 40 MINUTES GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE

A simple recipe for a delightful classic. The kids will get a healthy dose of veggies with this dish! 2 tablespoons olive oil 1 medium sweet yellow onion, skin removed and finely chopped 14 ounces frozen broccoli florets 3 cups vegetable stock ⅓ cup heavy cream 1 cup shredded mozzarella cheese ¼ teaspoon salt ⅛ teaspoon ground black pepper 1. Heat olive oil over medium-high heat in a large pot. Add the onion and cook until translucent, about 5 minutes. Add the broccoli florets and sauté until tender.

ADULTS’ MENU

2. Pour in the vegetable stock and simmer for 15 minutes. Remove from heat and allow to cool for 10 minutes. Transfer to a blender and add the heavy cream. Purée until smooth. 3. Return to the large pot over low heat. Add the mozzarella, salt and pepper. Stir until mixed thoroughly and cheese has melted. Serve immediately. NUTRITION PER SERVING: CALORIES: 280, FAT: 22G, SATURATED FAT: 9G, CHOLESTEROL: 45MG, SODIUM: 730MG, CARBOHYDRATES: 12G, FIBER: 4G, SUGARS: 6G, PROTEIN: 8G

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INDULGE

KIDS’ MENU

Cheesy Roasted Zucchini

Peanut Butter Coconut Cookies

YIELD: 4-6 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 35 MINUTES GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE

YIELD: 18 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 25 MINUTES GLUTEN-FREE, DAIRY-FREE, SOY-FREE, RICE-FREE

The kids will love this side of veggies with dinner!

The shredded coconut adds a sweet, subtle flavor to this flourless recipe for gluten-free cookies!

2 large zucchini, sliced into thick pieces 1 cup shredded mozzarella cheese 1. Preheat oven to 450 degrees F. Line a baking sheet with foil and grease with nonstick spray. 2. Arrange the zucchini rounds on the prepared baking sheet. Top with shredded mozzarella and bake for 20 to 25 minutes until the cheese has melted. Serve immediately. NUTRITION PER SERVING: CALORIES: 120, FAT: 8G, SATURATED FAT: 3.5G, CHOLESTEROL: 20MG, SODIUM: 190MG, CARBOHYDRATES: 6G, FIBER: 1G, SUGARS: 4G, PROTEIN: 7G

1 cup creamy peanut butter ½ cup granulated sugar 1 large egg 1 teaspoon baking powder ¼ teaspoon salt ¼ cup shredded coconut, unsweetened 1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. 2. In the bowl of a stand mixer using the paddle attachment, beat together the peanut butter, sugar, egg, baking powder and salt until a smooth dough forms. Fold in the shredded coconut. 3. Drop the dough by tablespoonful onto the prepared baking sheet about 1 inch apart. 4. Bake for 10 to 12 minutes until golden. Let cool before removing from baking sheet. NUTRITION PER SERVING: CALORIES: 120, FAT: 8G, SATURATED FAT: 1.5G, CHOLESTEROL: 10MG, SODIUM: 120MG, CARBOHYDRATES: 9G, FIBER: 1G, SUGARS: 7G, PROTEIN: 4G

DELIGHTGLUTEN FR EE.COM NOVEMBER - DECEMBER 2015

27


INDULGE

Garlic Herb Croutons 1. Preheat oven to 400 degrees F. Line a baking sheet with foil and grease with nonstick spray.

YIELD: 4 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 22 MINUTES GLUTEN-FREE, DAIRY-FREE, SOY-FREE, NUT-FREE

2. In a large mixing bowl, whisk together the olive oil, thyme, garlic powder, salt and pepper. Add the cubed bread and toss until evenly coated.

The dried thyme makes these croutons all the more tasty! 3 Udi’s Classic French Dinner Rolls, baked per package instructions and cubed ¼ cup olive oil 1 teaspoon dried thyme ½ teaspoon garlic powder ¼ teaspoon salt ⅛ teaspoon ground black pepper

3. Arrange on the prepared baking sheet in a single layer and bake for 10 to 12 minutes until toasty and golden. NUTRITION PER SERVING: CALORIES: 260, FAT: 18G, SATURATED FAT: 2G, CHOLESTEROL: 0MG, SODIUM: 510MG, CARBOHYDRATES: 24G, FIBER: 5G, SUGARS: 3G, PROTEIN: 4G

ADULTS’ MENU

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INDULGE

ADULTS’ MENU

Thyme Scented Broccoli & Cauliflower Soup

Roasted Tomatoes with Mozzarella

YIELD: 4 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 40 MINUTES GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE

YIELD: 4-6 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 35 MINUTES GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE

Adults will love the subtle flavor from the dried thyme!

Serve over toasted gluten-free bread for easy bruschetta.

2 tablespoons olive oil 1 medium sweet yellow onion, skin removed and finely chopped 14 ounces frozen broccoli and cauliflower blend 3 cups vegetable stock ⅓ cup heavy cream 1 cup shredded mozzarella cheese ¼ teaspoon salt ½ teaspoon dried thyme ⅛ teaspoon ground black pepper

4 plum tomatoes, sliced into thick pieces ½ tablespoon balsamic vinegar 1½ cups mozzarella cheese, shredded ¼ teaspoon dried basil leaves ¼ teaspoon garlic powder

1. Heat olive oil over medium-high heat in a large pot. Add the onions and cook until translucent, about 5 minutes. Add the broccoli and cauliflower florets and sauté until tender.

1. Preheat oven to 450 degrees F. Line a baking sheet with foil and grease with nonstick spray. 2. Arrange the tomato rounds on the prepared baking sheet. Top with balsamic vinegar, shredded mozzarella, basil and garlic powder. 3. Bake for 20 minutes until the cheese has melted. Serve immediately.

2. Pour in the vegetable stock and simmer for 15 minutes. Remove from heat and allow to cool for 10 minutes. Transfer to a blender and add the heavy cream. Purée until smooth. 3. Return to the large pot over low heat. Add the mozzarella, salt, thyme and pepper. Stir until mixed thoroughly and cheese has melted. Serve immediately.

NUTRITION PER SERVING: CALORIES: 170, FAT: 11G, SATURATED FAT: 5G, CHOLESTEROL: 30MG, SODIUM: 280MG, CARBOHYDRATES: 9G, FIBER: 2G, SUGARS: 5G, PROTEIN: 9G

NUTRITION PER SERVING: CALORIES: 280, FAT: 21G, SATURATED FAT: 9G, CHOLESTEROL: 45MG, SODIUM: 730MG, CARBOHYDRATES: 12G, FIBER: 3G, SUGARS: 6G, PROTEIN: 8G

DELIGHTGLUTEN FR EE.COM NOVEMBER - DECEMBER 2015

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INDULGE

Citrusy Peanut Butter Cookies

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

YIELD: 18 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 25 MINUTES GLUTEN-FREE, DAIRY-FREE, SOY-FREE, RICE-FREE

2. In the bowl of a stand mixer using the paddle attachment, beat together the peanut butter, granulated sugar, egg, baking powder, salt and orange juice until a smooth dough has formed.

The shredded coconut and orange juice add a citrusy burst of flavor! 1 cup creamy peanut butter ½ cup granulated sugar 1 large egg 1 teaspoon baking powder ¼ teaspoon salt 1 tablespoon fresh orange juice 1 tablespoon orange zest ¼ cup shredded coconut, unsweetened

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ADULTS’ MENU

3. Gently mix in the orange zest and shredded coconut. 4. Drop the dough by tablespoonful onto the prepared baking sheet about 1 inch apart. 5. Bake for 10 to 12 minutes until golden. Let cool before removing from baking sheet. NUTRITION PER SERVING: CALORIES: 120, FAT: 8G, SATURATED FAT: 1.5G, CHOLESTEROL: 10MG, SODIUM: 120MG, CARBOHYDRATES: 9G, FIBER: 1G, SUGARS: 7G, PROTEIN: 3G

DELIGHTGLUTEN FR EE.COM


Watching party-goers a pose strike

face Frosting selfies for their

Free-From:

wheat, dairy, peanuts, tree nuts, egg, soy, fish, & shellfish

to the fullest

Enjoy your moment with our 5 NEW baking mixes that are not only gluten-free and allergy-friendly, but made with probiotics & plant-based protein! enjoylifefoods.com

#tothefullest

Find us in the

Gluten-Free

aisle.


Pinned to

HOLIDAY

APPETIZER BITES Find these recipes and more at www.DelightGlutenFree.com delightgfmag or follow Delight on Pinterest

A beautiful holiday appetizer with a twist of Mediterranean flavor. Use polenta circles or corn chips for a quicker recipe. #olives #corn

Mediterranean Polenta Bites

Hot and crispy with a touch of sweetness! A perfect #glutenfree bite the whole family will #love. #peaches #plantains

Fried Plantains with Peach Chutney

A bite out of Italy that will fly off your #holiday buffet! Be sure to make extra! #tomatoes #basil #garlic

Garlic & Herb Bruschetta

Crispy on the outside and creamy on the inside! These goat #cheese balls will hop off the plate! #sweetandspicy

Goat Cheese Balls with Spicy Honey Drizzle


Ho! Ho! Hold up with the traditional Christmas cookies! Santa will be jolly to see NoGii Cookies & Crème Dream D’Lites, and a tasty Whey & Quinoa shake to fuel his night of hard work. With quality protein to keep him going, this gluten-free treat will be a gift well received!

NoGii.com


INDULGE

FIVE YEARS OF HOLIDAY FAVORITES IN

5 Holiday Menus RECIPES BY THE DELIGHT GLUTEN-FREE MAGAZINE TEST KITCHEN TEAM (VANESSA WEISBROD, TORIE FOSTER, SALLY PICKLE, JANICE CUEVAS, JENNIFER STEARNS AND JENNIFER DUNLAP) PHOTOS BY JANICE CUEVAS, JULIE LUSE AND GABRIELLE BROST HOFFMAN

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INDULGE

Menu 1:

{ A SOUTHERN HOLIDAY MEAL } Smoky Cajun Rubbed Turkey Sweet & Gold Potatoes Au Gratin Sausage Cornbread Stuffing Molten Brownie Cakes Smoky Cajun Rubbed Turkey YIELDS: 12 SERVINGS PREP TIME: 20 MINUTES TOTAL TIME: 2 ½ TO 3 HOURS GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE

¼ cup kosher salt ⅛ cup McCormick Smokehouse black pepper ⅛ cup chili powder 2 tablespoons smoked paprika 2 tablespoons onion powder 1 tablespoon garlic powder 1 tablespoon thyme, dried 1 (12 to 14 pound) turkey ¼ cup olive oil 1 cup largely chopped onion 1 cup largely chopped celery 1 small head garlic, cut in half 3 fresh bay leaves

1. To make the Cajun rub, combine the salt, pepper, chili powder, paprika, onion powder, garlic powder and thyme, and set aside. Place turkey in a roasting pan or on a baking sheet, something that will fit in your refrigerator with the turkey. Clean cavity and discard giblets. 2. Rub the turkey with olive oil, placing some in the cavity. Next, generously sprinkle and pat the Cajun rub over the entire surface of the turkey; sprinkle about 2 tablespoons inside the cavity. 3. Cover the turkey with plastic wrap and refrigerate for 48 hours before roasting. 4. Prior to roasting, preheat the oven to 400 degrees F. Place chopped onion, celery, garlic and bay leaves inside the turkey cavity. Then place in the oven and cook for 30 minutes. 5. Turn oven temperature down to 325 degrees F and roast for an additional 30 minutes. Then, carefully spin the roasting pan 180 degrees. Continue roasting another 60 to 90 minutes until the turkey has reached an internal temperature of 165 degrees F. 6. Remove the turkey from the oven and let rest on counter 15 minutes prior to carving. NUTRITION PER SERVING: CALORIES: 830, FAT: 41G, SATURATED FAT: 12G, CHOLESTEROL: 375MG, SODIUM: 2360MG, CARBOHYDRATES: 5G, FIBER: 2G, SUGARS: 1G, PROTEIN: 104G

DELIGHTGLUTEN FR EE.COM NOVEMBER - DECEMBER 2015

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Sweet and Gold Potatoes Au Gratin YIELDS: 6 SERVINGS PREP TIME: 30 MINUTES TOTAL TIME: 65 MINUTES GLUTEN-FREE, EGG-FREE, SOY-FREE, RICE-FREE, CORN-FREE

Layering these two types of potatoes gives balance to this sweet and savory side dish, and also lends to a pretty presentation when sliced and plated. 2 tablespoons unsalted butter ½ cup minced red onion 1½ teaspoons minced garlic 2½ teaspoons minced rosemary ¾ cup whole milk 12 ounces mascarpone cheese ¼ teaspoon nutmeg 1 teaspoon salt ¼ teaspoon black pepper 1 pound Yukon gold potatoes, thinly sliced, peels left on 1 pound sweet potatoes or yams, peeled, thinly sliced 1 cup pecans ¼ cup dark brown sugar, packed ¼ teaspoon garlic powder 1 teaspoon salt 1 tablespoon cold butter, unsalted, broken up into pea-sized pieces 36

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1. Preheat oven to 400 degrees F. In a saucepan over low heat, melt the butter. Add in the red onion and cook for five minutes. Add in the garlic and cook 1 additional minute. Add rosemary and cook 30 seconds longer. 2. Add milk, mascarpone cheese, nutmeg, salt and pepper, and stir until a smooth sauce forms. Add additional salt and pepper to taste. Remove from heat and set aside. 3. Using butter, grease an ovenproof 9x13-inch casserole dish. Divide Yukon gold potatoes and sweet potatoes in half. On the bottom of the pan, layer half of the Yukon gold potatoes, then pour ¼ of the sauce over potatoes. Next, layer half of the sweet potatoes, then pour ¼ of the sauce over potatoes. Repeat process with the rest of potatoes and sauce. Cover the dish with foil and bake 40 to 55 minutes until potatoes are tender when pierced with a fork. 4. While potatoes are baking, combine pecans, brown sugar, garlic powder, salt and butter in a food processor or blender, pulsing until a sand-like texture forms. Refrigerate until the potatoes have finished baking. 5. When potatoes are fork tender, remove the casserole from the oven and top with pecan crumble. Put the casserole back in the oven uncovered and bake an additional 10 to 15 minutes until top is brown and crisp. NUTRITION PER SERVING: CALORIES: 610, FAT: 45G, SATURATED FAT: 19G, CHOLESTEROL: 90MG, SODIUM: 870MG, CARBOHYDRATES: 49G, FIBER: 6G, SUGARS: 16G, PROTEIN: 10G


INDULGE Molten Brownie Cakes YIELD: 12 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 50 MINUTES GLUTEN-FREE, SOY-FREE

For the Filling ¾ cup semisweet chocolate morsels ½ cup heavy whipping cream ¼ cup shredded coconut, unsweetened

Sausage Cornbread Stuffing YIELD: 8-10 SERVINGS PREP TIME: 30 MINUTES TOTAL TIME: 50 MINUTES GLUTEN-FREE, SOY-FREE, NUT-FREE, RICE-FREE

1 package gluten-free cornbread mix, prepared according to package instructions 1 tablespoon butter 1 pound sweet Italian sausage, casing removed and crumbled 1 cup chopped celery 1 cup chopped onions ¼ cup finely minced parsley 1¼ cups chicken stock 2 eggs 1. Preheat oven to 350 degrees F. Crumble the prepared cornbread onto a baking sheet and toast in the oven for 7 to 10 minutes until lightly golden. Set aside. 2. Grease a 9x13-inch glass baking dish with nonstick spray. Set aside. 3. In a sauté pan, heat butter over medium heat. Add in the sausage and cook, stirring occasionally, until the sausage is lightly browned. Add in the celery and onions and cook until the onions are translucent, about 5 to 7 minutes. Stir in the parsley and remove from heat. 4. In a large mixing bowl, whisk together the chicken stock and eggs. Add in the sausage mixture and stir together well. Add in the toasted cornbread and gently mix together. 5. Pour the mixture into the prepared baking dish and bake for 30 to 35 minutes until golden on top. NUTRITION PER SERVING: CALORIES: 270, FAT: 12G, SATURATED FAT: 4G, CHOLESTEROL: 75MG, SODIUM: 710MG, CARBOHYDRATES: 26G, FIBER: 3G, SUGARS: 8G, PROTEIN: 14G

For the Brownies 2 cups granulated sugar 1 cup gluten-free all-purpose flour ¾ cup cocoa powder ½ teaspoon baking powder ½ teaspoon salt 4 eggs 1 cup butter, melted 1 tablespoon vanilla extract Powdered sugar, for garnish 1. Preheat oven to 325 degrees F. Lightly grease a muffin tin with non-stick spray and set aside. 2. For the filling, heat heavy whipping cream in the microwave for 1 minute. Add the semisweet chocolate morsels and stir until completely melted. Mix in the shredded coconut and stir until thoroughly combined. Refrigerate for at least 15 minutes until firm. 3. In a large mixing bowl, combine sugar, gluten-free all-purpose flour, cocoa powder, baking powder and salt. 4. In the bowl of a standing mixer, using the paddle attachment, beat together the butter, eggs and vanilla extract. Gradually add the dry ingredients into the wet ingredients and mix until a smooth batter forms. 5. Fill each muffin tin cavity halfway and drop a heaping teaspoonful of filling in the center. Pour the remaining batter evenly over the filling in each cavity. Bake for 30 to 40 minutes. 6. Let cool before removing from pan and dust with powdered sugar if desired. NUTRITION PER SERVING: CALORIES: 440, FAT: 26G, SATURATED FAT: 15G, CHOLESTEROL: 125MG, SODIUM: 270MG, CARBOHYDRATES: 53G, FIBER: 4G, SUGARS: 42G, PROTEIN: 5G


INDULGE Garlic & Herb Crusted Beef Medallions YIELD: 8 SERVINGS

1. Preheat oven to 425 degrees F. Line a baking sheet with foil and coat with nonstick spray. Set aside.

PREP TIME: 15 MINUTES

2. Sprinkle each piece of beef slightly with salt and pepper on all sides.

TOTAL TIME: 40 MINUTES

3. Heat olive oil in a large skillet over high heat. Place the seasoned beef in the pan and cook for 2 minutes on each side, just to get a sear on the beef. Transfer the seared beef medallions to the prepared baking sheet and set aside.

GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE

1 (2 pound) beef tenderloin, cut into 8 equal portions Salt Pepper 2 tablespoons olive oil 4 cloves garlic, peeled 1 cup gluten-free breadcrumbs 1 cup grated Parmesan cheese ¼ cup fresh parsley leaves, washed and patted dry 1 tablespoon fresh thyme, washed and patted dry 4 tablespoons butter, cut into small pieces ½ teaspoon salt

4. To make the crust, in the bowl of a food processor, combine garlic, breadcrumbs, Parmesan cheese, parsley, thyme, butter and salt, and pulse until the ingredients are well-combined and crumbly. 5. Evenly distribute the crust mixture on top of each piece of beef. Bake for 10 to 12 minutes for medium-rare beef. NUTRITION PER SERVING: CALORIES: 490, FAT: 38G, SATURATED FAT: 16G, CHOLESTEROL: 105MG, SODIUM: 800MG, CARBOHYDRATES: 8G, FIBER: 0G, SUGARS: 0G, PROTEIN: 28G

Menu 2:

{ A MEAT & POTATOES FAMILY TRADITION } Garlic & Herb Crusted Beef Medallions Sweet Bacon & Brussels Sprouts Creamy Herbed Mashed Potatoes Chocolate Pudding Beer Cake

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INDULGE Sweet Bacon & Brussels Sprouts YIELD: 8 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 30 MINUTES GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE

3 tablespoons butter 5 strips bacon, finely chopped 2 pounds Brussels sprouts, stems removed and cut into quarters 1 small shallot, finely chopped ¼ cup sherry 1 tablespoon brown sugar ½ teaspoon salt 1. In a large sauté pan, heat butter over medium-high heat. Add in the bacon and cook until fat has rendered, about 5 to 7 minutes. 2. Add in the Brussels sprouts and cook, stirring occasionally until soft and lightly golden, about 7 to 10 minutes 3. Add in the shallots and cook for 1 minute. 4. Add in the sherry, brown sugar and salt, and cook, stirring occasionally until the liquid has completely evaporated, about 5 minutes. Serve hot. NUTRITION PER SERVING: CALORIES: 130, FAT: 6G, SATURATED FAT: 3G, CHOLESTEROL: 15MG, SODIUM: 320MG, CARBOHYDRATES: 10G, FIBER: 4G, SUGARS: 5G, PROTEIN: 4G


INDULGE Creamy Herbed Mashed Potatoes YIELD: 8 SERVINGS PREP TIME: 5 MINUTES TOTAL TIME: 40 MINUTES GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE

6 russet potatoes, peeled and chopped 6 tablespoons butter ½ cup sour cream 1½ teaspoons garlic powder 3 tablespoons milk ¼ cup finely minced parsley 2 tablespoons finely minced rosemary 1 teaspoon salt, plus more to taste 1. Place the chopped potatoes into a large pot and fill the pot with water so the water comes just over the top of the potatoes. Bring the water to a slow simmer and cook for 10 to 15 minutes until the potatoes are tender and easily pierced with a fork. 2. Carefully drain the water from the potatoes and then place them back into the hot pot. Add in the butter, sour cream, garlic powder and milk. Using a potato masher, mash the ingredients together until well combined and smooth. 3. Add in the parsley, rosemary and salt, and mix together well. If desired, add more salt to taste. NUTRITION PER SERVING: CALORIES: 190, FAT: 11G, SATURATED FAT: 7G, CHOLESTEROL: 35MG, SODIUM: 370MG, CARBOHYDRATES: 21G, FIBER: 2G, SUGARS: 2G, PROTEIN: 3G

Chocolate Pudding Beer Cake YIELD: 10 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 45 MINUTES GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE

For the Cake Layer 1 cup gluten-free all-purpose flour ¾ cup granulated sugar ¼ cup cocoa powder 3 teaspoons baking powder 1 teaspoon cinnamon 1 teaspoon salt ½ cup Bard’s Beer ¼ cup butter, melted 2 teaspoons vanilla extract For the Pudding Layer ½ cup granulated sugar ½ cup dark brown sugar ¼ cup cocoa 1 cup boiling water ¼ cup Bard’s Beer

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1. Preheat oven to 350 degrees F. Spray a 9x9-inch glass baking dish with nonstick spray and set aside. 2. To make the cake layer, in a mixing bowl, whisk together the gluten-free all-purpose flour, sugar, cocoa powder, baking power, cinnamon and salt. Add in the Bard’s Beer, melted butter and vanilla extract and whisk until a smooth batter forms. Pour this batter into the prepared pan. 3. To make the pudding layer, in a mixing bowl, whisk together the granulated sugar, brown

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sugar and cocoa powder. Sprinkle this mixture over the top of the cake batter. Do not mix it in. 4. Mix together the Bard’s Beer and boiling water and pour the liquid over the top of the batter. Do not mix. 5. Bake for approximately 28 to 32 minutes, just until the cake is starting to set. You want it to be gooey! Let rest for 10 to 15 minutes before serving. Serve with vanilla ice cream, if desired. NUTRITION PER SERVING: CALORIES: 260, FAT: 6G, SATURATED FAT: 3G, CHOLESTEROL: 10MG, SODIUM: 430MG, CARBOHYDRATES: 52G, FIBER: 3G, SUGARS: 35G, PROTEIN: 3G


INDULGE

Menu 3:

{ A TOUCH OF CITRUS HOLIDAY CELEBRATION } Orange Sesame Glazed Chicken Wings Baby Greens with Citrus Vinaigrette & Shaved Parmesan Lemon, Cranberry & Pistachio Brown Rice Pilaf Key Lime Tart

Orange Sesame Glazed Chicken Wings YIELD: 6 SERVINGS

1. Preheat oven to 350 degrees F.

GLUTEN-FREE, DAIRY-FREE, EGG-FREE, RICE-FREE, CORN-FREE

2. In a plastic zip-top bag, place chicken, 1 cup orange juice, 1 tablespoon Tamari, sesame oil, 1 garlic clove, ½ tablespoon ginger, 1 tablespoon scallions and ¼ teaspoon red pepper flakes. Remove air and seal tight. Shake bag around until chicken is well coated. Place in refrigerator to marinate for a minimum of 4 hours, up to 24 hours.

1 pound chicken wings 1½ cups freshly squeezed orange juice 2 tablespoons tamari gluten-free soy sauce 1 teaspoon sesame oil 2 garlic cloves, minced 1 tablespoon ginger, minced 2 tablespoons scallions, sliced ¼ teaspoon red pepper flakes 2 tablespoons brown sugar 1 tablespoon sesame seeds Salt and pepper to taste

3. In a small pot, combine remaining ½ cup orange juice, 1 tablespoon tamari, 1 garlic clove, ½ tablespoon of ginger, and 2 tablespoons of brown sugar. Cook over medium-high heat until mixture is boiling. Lower heat to medium and cook for an additional 10 to 15 minutes or until mixture reduces by half and becomes thick and syrupy. 4. Coat a nonstick baking sheet with nonstick cooking spray. Remove the chicken from the marinade and place evenly on baking sheet. Sprinkle with salt and pepper. 5. Bake for 25 to 30 minutes. Baste with the thickened orange juice mixture to glaze the chicken wings every 10 minutes. 6. Remove from oven once cooked and sprinkle with remaining tablespoon of scallions and 1 tablespoon of sesame seeds. Serve hot or at room temperature. NUTRITION PER SERVING: CALORIES: 240, FAT: 13G, SATURATED FAT: 3.5G, CHOLESTEROL: 55MG, SODIUM: 380MG, CARBOHYDRATES: 12G, FIBER: 0G, SUGARS: 9G, PROTEIN: 15G

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INDULGE Baby Greens with Citrus Vinaigrette & Shaved Parmesan YIELD: 6 SERVINGS GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE

1 tablespoon lemon juice 1 tablespoon lime juice 2 tablespoons orange juice 1½ tablespoons red wine vinegar ½ teaspoon salt ½ teaspoon freshly ground black pepper ¼ cup extra-virgin olive oil 8 cups baby greens 1 cup shaved Parmesan cheese 1. In a small mixing bowl, whisk together lemon juice, lime juice, orange juice, red wine vinegar, salt and pepper. Slowly drizzle olive oil into the mixture while continuously whisking. Whisk until the dressing begins to emulsify and thicken. 2. In a large mixing or salad bowl, toss baby greens with citrus vinaigrette. Top with fresh shaved Parmesan cheese before serving. NUTRITION PER SERVING: CALORIES: 180, FAT: 15G, SATURATED FAT: 4G, CHOLESTEROL: 15MG, SODIUM: 570MG, CARBOHYDRATES: 4G, FIBER: 1G, SUGARS: 1G, PROTEIN: 9G

Lemon, Cranberry & Pistachio Brown Rice Pilaf YIELD: 6 SERVINGS GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, CORN-FREE

4 tablespoons extra-virgin olive oil ½ cup finely minced shallots 1½ cups extra long grain brown rice ½ cup chopped pistachios, divided ¼ cup dry white wine 1¾ cups low-sodium vegetable broth ½ cup fresh lemon juice 2 tablespoons finely chopped dried cranberries 2 tablespoons lemon zest 1 teaspoon Salt 1. In a large pot, heat 3 tablespoons olive oil over medium heat. Add in shallots and cook, stirring frequently, until they are transparent, about 3 to 5 minutes. 2. Add in remaining tablespoon olive oil, brown rice and ¼ cup chopped pistachios. Cook, stirring constantly, for about 2 minutes. 3. Add in the white wine, vegetable broth, lemon juice, cranberries and salt. Stir gently, then bring to a boil. 4. Reduce heat to low, cover and cook until all of the liquid is absorbed and the rice is tender, about 22 to 25 minutes. 5. Fluff pilaf with a fork and stir in remaining ¼ cup chopped pistachios and lemon zest. Season with salt before serving. NUTRITION PER SERVING: CALORIES: 370, FAT: 16G, SATURATED FAT: 2.5G, CHOLESTEROL: 0MG, SODIUM: 490MG, CARBOHYDRATES: 48G, FIBER: 3G, SUGARS: 6G, PROTEIN: 8G

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INDULGE Key Lime Tart YIELD: 8 SERVINGS GLUTEN-FREE, NUT-FREE, SOY-FREE

the dough begins to pull together. Remove the dough from the food processor and mold into a large ball.

For the Crust ½ cup unsalted butter, very cold 1½ cups all-purpose gluten-free flour blend 1 teaspoon lime zest ½ teaspoon salt ¼ cup granulated sugar 3 to 4 tablespoons ice water

4. Place the dough into a gallon-sized ziplock bag or between two layers of plastic wrap. Using a rolling pin, roll the dough into a large disc. Refrigerate for 2 hours.

For the Filling 3 egg yolks 2½ teaspoons lime zest 1 (14-ounce) can sweetened condensed milk ¾ cup key lime juice or regular lime juice Optional: whipped cream for topping

6. Preheat oven to 350 degrees F. Remove the crust from the refrigerator and let it sit on the counter at room temperature for 10 minutes.

1. Cut butter into small pieces, about ½-inch thick. Place pieces of butter in a bowl and place in the freezer until ready to use.

5. Meanwhile, to make the filling, combine egg yolks and lime zest in the bowl of a standing mixer. Using the whisk attachment, beat the yolks and zest until they are light and very fluffy, about 4 to 5 minutes. Slowly add in the sweetened condensed milk and lime juice, and mix on low speed until combined.

7. Place the disc of dough on top of a large piece of wax paper that has been dusted with all-purpose gluten-free flour. Sprinkle a bit more gluten-free flour on the top portion of the disc and roll the dough until it is approximately 12 inches in diameter. Carefully transfer the rolled-out dough to a 9-inch tart shell and press it into place.

2. In the bowl of a food processor, combine gluten-free all-purpose flour blend, lime zest, salt and sugar. Pulse until blended.

8. Pour the key lime filling into the tart shell and bake for 10 to 12 minutes until the center begins to set. Remove tart from oven, cool to room temperature, then refrigerate for 2 hours before serving. Top with fresh whipped cream if desired.

3. Add in the butter pieces and pulse until the dough forms coarse pea-sized granules. Add the ice water, one tablespoon at a time until

NUTRITION PER SERVING: CALORIES: 440, FAT: 20G, SATURATED FAT: 12G, CHOLESTEROL: 120MG, SODIUM: 240MG, CARBOHYDRATES: 61G, FIBER: 2G, SUGARS: 44G, PROTEIN: 9G

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INDULGE

Menu 4:

{ A VEGETARIAN HOLIDAY FEAST } Baked Meat-Free Spaghetti Creamy Spinach & Artichokes Wild Mushroom & Leek Stuffing No-Bake Pumpkin Pie

Baked Meat-Free Spaghetti YIELD: 4-5 SERVINGS PREP TIME: 20–30 MINUTES TOTAL TIME: 90 MINUTES GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE

This pasta dish makes for a great, filling alternative to your turkey or chicken, or as a side dish for your meals. The cheddar cheese subtly blends with the tangy tomato flavor for a flavorful vegetarian alternative. ½ pound gluten-free spaghetti pasta 1 (14.5 ounce) can tomato soup 1 pound (4 cups) grated cheddar cheese 1 tablespoon sugar 3 tablespoons olive oil 6 cloves garlic, minced 1. Cook the spaghetti according to the box’s instructions. Drain and set aside. 2. Preheat oven to 350 degrees F. In a high-sided sauté pan, stir together tomato soup, cheddar cheese, sugar, olive oil and garlic. Heat over medium heat until cheese is melted, about 10 minutes. 3. Place the cooked spaghetti into a mediumsized casserole dish and pour the tomato soup mixture over the top. Mix together well. Bake for 45 minutes to an hour until bubbly and golden on top.

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NUTRITION PER SERVING: CALORIES: 790, FAT: 49G, SATURATED FAT: 22G, CHOLESTEROL: 120MG, SODIUM: 1000MG, CARBOHYDRATES: 59G, FIBER: 5G, SUGARS: 8G, PROTEIN: 33G

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INDULGE WILD MUSHROOM & LEEK STUFFING YIELD: 8 SERVINGS PREP TIME: 15 MINUTES TOTAL TIME: 4– 4½ HOURS GLUTEN-FREE, NUT-FREE, SOY-FREE

6 cups gluten-free bread, diced in ½ inch pieces 2 tablespoons butter 3 cups leeks, finely sliced (white and light green parts only) 1 pound cremini mushrooms, stems trimmed and thinly sliced ½ pound shiitake mushrooms, stems trimmed and thinly sliced ½ cup sherry 1 tablespoon Italian seasoning blend 2 teaspoons salt ½ cup parsley, chopped 3 eggs 1½ cups whole milk 1 cup chicken stock 2 cups grated Gruyere cheese, divided 1. Preheat oven to 350 degrees F. Line a baking sheet with foil and evenly distribute bread pieces on the tray. Bake for 12 to 15 minutes until lightly toasted.

CREAMY SPINACH & ARTICHOKES YIELD: 8 SERVINGS PREP TIME: 5 MINUTES TOTAL TIME: 20 MINUTES GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE

1 tablespoon olive oil 2 (10 ounce) packages frozen spinach 2 (14.5 ounce) cans artichoke hearts, quartered 4 tablespoons butter, softened ¾ cup heavy cream Zest of 2 lemons 2 teaspoons sugar 1 teaspoon salt ½ teaspoon garlic powder 1. In a sauté pan, heat olive oil over medium-high heat. Add in the spinach and artichokes and cook until heated through, about 5 to 7 minutes. 2. Drain the spinach and artichokes extremely well, until there is no moisture left. 3. Place the spinach and artichokes back in the pan over medium heat and add in the butter, cream, lemon zest, sugar, salt and garlic powder. Cook for 5 to 7 minutes until the mixture thickens. Serve hot. NUTRITION PER SERVING: CALORIES: 160, FAT: 11G, SATURATED FAT: 6G, CHOLESTEROL: 25MG, SODIUM: 770MG, CARBOHYDRATES: 10G, FIBER: 3G, SUGARS: 3G, PROTEIN: 5G

2. Meanwhile, heat butter in a large sauté pan over medium-high heat. Add in the leeks, cremini mushrooms and shiitake mushrooms. Cook, stirring occasionally, until the leeks are softened and the mushrooms are slightly golden, about 8 to 10 minutes. 3. Add in the sherry, Italian seasoning and salt, and cook, stirring often, until the liquid is almost fully reduced. Stir in the chopped parsley. 4. In a large mixing bowl, whisk together eggs, milk, chicken stock and 1 cup of the grated Gruyere cheese. Stir in the mushroom and leek mixture as well as the toasted bread pieces. 5. Pour the stuffing mixture into a 3-quart casserole dish and sprinkle remaining Gruyere cheese on top. Bake for 50 to 55 minutes until the stuffing is set and golden brown on top. NUTRITION PER SERVING: CALORIES: 680, FAT: 26G, SATURATED FAT: 8G, CHOLESTEROL: 120mg, Sodium: 1800mg, Carbohydrates: 80g, Fiber: 5g, Sugars: 15g,


INDULGE

No-Bake Pumpkin Pie YIELD: 8 SERVINGS PREP TIME: 30 MINUTES TOTAL TIME: 24 HOURS (INCLUDING REFRIGERATION TIME) GLUTEN-FREE

What’s the best part about this pie? There’s no baking required; simply throw all of the ingredients into a blender and pour into a pie crust. It’s a little less firm than most pumpkin pies, but you’ll definitely love the taste of the creamy custard filling! For the Graham Cracker Crust 1 box Kinnikinnick S’moreables Graham Style Crackers ⅓ cup brown sugar ½ teaspoon cinnamon ⅓ cup butter, melted For the Pie Filling ½ cup milk, cold 4 packages unflavored gelatin ½ cup milk, heated to a boil ¾ cup brown sugar 2 cups canned pumpkin ½ teaspoon salt 1 teaspoon cinnamon ¾ teaspoon nutmeg ¼ teaspoon ginger 1 cup heavy cream 1 cup ice cubes Vanilla ice cream or whipped cream (optional) 46

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1. To make the crust, in a bowl, break up graham crackers until crumbled. Add in brown sugar, cinnamon and melted butter. Grease a 9-inch pie plate. Make sure to get the bottom and the sides. Press the crust mixture firmly against the bottom and sides. Chill for 30 minutes. 2. To make the filling, pour cold milk into a blender. Sprinkle gelatin over the milk and let sit for 5 minutes. 3. To the blender, add boiling milk and cover blender; process at low speed until gelatin dissolves. 4. Add the brown sugar, pumpkin, salt, cinnamon, nutmeg, ginger, cream and ice cubes, and process on high speed until smooth. 5. Pour the filling over the pie crust and then refrigerate the pie overnight. 6. Serve with vanilla ice cream or whipped cream. NUTRITION PER SERVING: CALORIES: 430, FAT: 22G, SATURATED FAT: 12G, CHOLESTEROL: 65MG, SODIUM: 390MG, CARBOHYDRATES: 57G, FIBER: 4G, SUGARS: 41G, PROTEIN: 4G


INDULGE

Menu 5:

{ A TASTE OF SOUTHEAST ASIAN CUSTOMS } Lemongrass Grilled Rack of Lamb with Tamarind Sauce Sweet & Spicy Stir-Fried Broccoli Red Curry Mashed Sweet Potatoes Thai Sticky Rice with Coconut & Mangoes

Lemongrass Grilled Rack of Lamb with Tamarind Sauce YIELD: 6 SERVINGS PREP: 10 MINUTES TOTAL TIME: 30 MINUTES GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE

Lamb is such a versatile meat. It pairs beautifully with so many different seasonings from countless cultures. This holiday season, pair it with a traditional Thai tamarind sauce. 5 tablespoons fish sauce, divided 3 lemongrass stalks 4 shallots, peeled 4 cloves garlic, peeled ½ cup fresh cilantro leaves 1 teaspoon crushed red chili flakes 2 teaspoons salt 1 teaspoon pepper 2 frenched racks of lamb (approximately 1½ pounds each) 2 tablespoons lime juice 2 tablespoons tamarind paste 1 tablespoon sugar 1 teaspoon red chili sauce

1. Preheat oven to 450 degrees F. 2. In a food processor, combine 2 tablespoons of fish sauce, lemongrass stalks, shallots, garlic, cilantro, red chili flakes, salt and pepper. Pulse until finely ground. Rub mixture evenly over both racks of lamb. 3. Roast lamb at 450 degrees F for 20 minutes, then lower heat to 350 degrees F and cook for an additional 8 to 14 minutes, depending on thickness of meat and desired level of doneness. For medium-rare lamb, cook to an internal temperature of 135 degrees F. 4. Remove lamb from oven, cover with foil and let rest for 10 minutes before slicing. After resting, slice the rack between the bones. 5. In a small bowl, whisk together remaining 3 tablespoons fish sauce, lime juice, tamarind paste, sugar and red chili sauce. Mix well and serve over the lamb. NUTRITION PER SERVING: CALORIES: 330 FAT: 19G, SATURATED FAT: 9G, CHOLESTEROL: 75MG, SODIUM: 2040MG, CARBOHYDRATES: 17G, FIBER: 0G, SUGARS: 3G, PROTEIN: 23G

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INDULGE SWEET & SPICY STIR-FRIED BROCCOLI YIELD: 6 SERVINGS PREP: 5 MINUTES TOTAL TIME: 15 MINUTES GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE

2 tablespoons vegetable oil 1 head broccoli, chopped into florets ¼ cup water 3 tablespoons sweet red chili sauce 1 teaspoon salt 1. Heat vegetable oil in a wok over medium-high heat. Add in broccoli and stir fry until the broccoli turns bright green. 2. Add water, cover and reduce heat to medium. Steam for 2 minutes. 3. Remove lid, add sweet red chili sauce and salt, and toss to evenly coat broccoli with sauce. Serve immediately. NUTRITION PER SERVING: CALORIES: 90, FAT: 5G, SATURATED FAT: 0.5G, CHOLESTEROL: 0MG, SODIUM: 500MG, CARBOHYDRATES: 10G, FIBER: 3G, SUGARS: 5G, PROTEIN: 3G

RED CURRY MASHED SWEET POTATOES YIELD: 6 SERVINGS PREP: 15 MINUTES TOTAL TIME: 35 MINUTES GLUTEN-FREE, EGG-FREE, SOY-FREE, RICE-FREE, CORN-FREE

4 pounds sweet potatoes 1 (13.5 ounce) can coconut milk 1 tablespoon Thai red curry paste 1 tablespoon brown sugar 1 teaspoon ground cinnamon ¼ cup maple syrup 2 tablespoons butter 2 teaspoons salt 1. Preheat oven to 400 degrees F. Line a baking sheet with foil and grease with either butter or non-stick spray. 2. Arrange sweet potatoes on the baking sheet and roast for 30 to 40 minutes until potatoes are soft and can easily be pierced with a fork. Once cooked, remove skin from potatoes. 3. While the potatoes are roasting, in a saucepot, whisk together coconut milk, curry paste, brown sugar and cinnamon. Heat over medium heat and bring to a slow simmer. Reduce heat to low and cook for 5 minutes. Remove from heat. 4. Place roasted potatoes, maple syrup, butter and salt in a large mixing bowl. Using a potato masher, mash until chunky. Add in coconut milk mixture and mash until very smooth. NUTRITION PER SERVING: CALORIES: 350, FAT: 13G, SATURATED FAT: 0G, CHOLESTEROL: 10MG, SODIUM: 1450MG, CARBOHYDRATES: 51G, FIBER: 7G, SUGARS: 23G, PROTEIN: 5G

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INDULGE THAI STICKY RICE WITH COCONUT & MANGOES YIELD: 6-8 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 30 MINUTES GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, CORN-FREE

Sweet coconut rice served over ripe mangoes and topped with black sesame seeds. It’s no wonder this dish is so popular! 2 cups water 1 cup jasmine rice 1 cup coconut milk, unsweetened ¼ cup shredded coconut, unsweetened ¼ cup granulated sugar ½ teaspoon salt 2-3 ripe mangoes, cubed Black sesame seeds, for garnish (optional)

1. Bring water to a boil in a large saucepot. Add the rice, reduce heat to medium-low and simmer for 20 minutes, stirring occasionally, until water has been fully absorbed. 2. Once the rice is fully cooked, add the coconut milk, shredded coconut, granulated sugar and salt. Cook an additional 10 minutes, stirring occasionally, until the rice has absorbed the coconut milk. 3. Layer the cubed mangoes and cooked rice on dessert plates. Garnish with black sesame seeds if desired, and serve immediately. NUTRITION PER SERVING: CALORIES: 360, FAT: 13G, SATURATED FAT: 11G, CHOLESTEROL: 0MG, SODIUM: 210MG, CARBOHYDRATES: 60G, FIBER: 4G, SUGARS: 32G, PROTEIN: 5G

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INDULGE

UP CLOSE AND PERSONAL WITH

Pumpkin

BY ALEXIS OLSZEWSKI, DELIGHT ASSOCIATE EDITOR

So, how did pumpkin become so popular around the holidays?

While pumpkins were available during the first Thanksgiving, the pilgrims most likely did not use them to make pumpkin pie. According to the History Channel, pilgrims and members of the Wampanoag tribe ate pumpkins and other squashes indigenous to New England—possibly even during the harvest festival—but the new colony lacked the butter and flour necessary for making pie crust. Moreover, settlers hadn’t yet constructed an oven for baking. According to some, early English settlers in North America improvised by hollowing out pumpkins, filling the shells with milk, honey and spices to make a custard, and then roasting the gourds whole in hot ashes.

Pumpkins, which are part of the gourd family, have been grown in North America for five thousand years and are indigenous to the Western Hemisphere. They are harvested in October, which makes them perfect for jack-o-lantern carving during Halloween, and pumpkin pie making for Thanksgiving.

Pumpkin pie became a trend in the 1800s when it became stylish to serve sweetened pumpkin dishes during a holiday meal. After Thanksgiving was made an official holiday in 1863, and many of its customs solidified, the association with early settlers and pumpkin made pumpkin pie a popular and fashionable dessert.

For many of us, the holidays wouldn’t be complete without pumpkin. Pumpkin pie is a dessert staple for Thanksgiving. Pumpkin bread, pumpkin ravioli and pumpkin soup—there are so many creative pumpkin recipes to whip up for the holidays. Retailers like Starbucks have gotten on the pumpkin bandwagon, serving Pumpkin Spice lattes, and pumpkin muffins and scones throughout the fall. Breweries also make seasonal pumpkin ales around the holidays. (Steadfast Beer Co makes a glutenfree pumpkin ale!)

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In 1929, Libby’s began selling canned pumpkin, making it easy to whip up pumpkin pie for Thanksgiving. To this day, many pumpkin pies begin with a can of Libby’s. The company’s iconic pie recipe also started the tradition of baking the pie with cinnamon, ginger and cloves. If you prefer to use fresh pumpkin, many farmers markets now sell cooking pumpkins (not carving pumpkins), which you can roast and then puree for your pie. This Thanksgiving, make your famous pumpkin pie or experiment with some new pumpkin dishes—there are lots of recipes out there to try! (Pumpkin cheesecake, anyone?) In addition to its rich flavor, pumpkin is rich in vitamins and antioxidants—one cup of pumpkin gives you 245 percent of your daily value of vitamin A. Happy cooking!


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From the editor of Delight Gluten-Free Magazine, 150 tried and tested gluten-free recipes

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INDULGE Pumpkin muffins, cookies, cakes, pies… we all know pumpkin is delicious in so many sweet treats, but, what about for dinner? The same mild taste and smooth texture that lends itself to desserts marries well with ingredients with mild flavors, like ricotta cheese, as well as with the highest spicy heat on the Scoville scale. Pumpkin is a winter squash, like butternut squash, that can be sautéed or baked as a side and pureed pumpkin can be used to thicken soups and sauces. Using either will boost the nutrition in the dish you are making with vitamins A and C, and fiber. More importantly, pumpkin tastes good and is fun to experiment with by adding it to your favorite recipes, and to new dishes you create.

SAVORY

Pumpkin Recipes

BY JENNIFER DUNLAP, DELIGHT CONTRIBUTOR

Quick Cooking Pumpkin and Beef Stew 1. Heat 1 teaspoon of ghee in a large pot over medium heat. Add the beef cubes to the pot to brown. Cook for 1 minute and then turn to another side to cook for 1 minute. Remove from the pot and set aside.

YIELD: 4 SERVINGS PREP TIME: 20 MINUTES TOTAL TIME: 35 MINUTES GLUTEN-FREE, EGG-FREE, RICE-FREE, CORN-FREE, SOY-FREE, NUT-FREE

With a few flavorful ingredients, this stew will taste like it cooked for hours! 2 teaspoons ghee, divided 1 pound top sirloin beef, cut into 1-inch cubes 2½ cups cubed pumpkin (1-inch cubes) 1 cup sliced leek ½ cup chopped celery 1 cup beef stock ½ cup Pinot Noir wine 3 cups baby cremini mushrooms 1 teaspoon minced garlic 1 tablespoon minced fresh rosemary 4 tablespoons chopped parsley 52

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2. Add 1 teaspoon of ghee to the pot then add the pumpkin, leek and celery. Cover the pot, reduce the temperature to low-medium and cook for 10 minutes, stirring occasionally.   3. Next add the beef stock, wine and mushrooms. Cover the pot and cook an additional 5 minutes. 4. Stir in beef, rosemary and garlic, and mix to combine. Cover and cook for 3 additional minutes. 5. Divide stew into four bowls and top with chopped parsley before serving. NUTRITION PER SERVING: CALORIES: 420, FAT: 28G, SATURATED FAT: 12G, CHOLESTEROL: 85MG, SODIUM: 200MG, CARBOHYDRATES: 13G, FIBER: 1G, SUGARS: 4G, PROTEIN: 24G

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INDULGE Chipotle Pumpkin Soup YIELD: 4 SERVINGS PREP TIME: 15 MINUTES TOTAL TIME: 35 MINUTES GLUTEN-FREE, RICE-FREE, EGG-FREE, CORNFREE, SOY-FREE, NUT-FREE

This soup pairs pumpkin with spicy chipotle and tangy lime flavors. 1 tablespoon ghee 1 cup carrot, chopped ½ cup celery, chopped ½ cup Spanish onion, chopped ¼ teaspoon salt 1 teaspoon chipotle in adobo sauce, minced 1½ teaspoons ground cumin powder 1 teaspoon garlic, minced 2½ cups chicken stock 1 can of pumpkin (15 ounces), pureed ½ cup of half-and-half (regular or lactose-free) 2 tablespoons freshly squeezed lime juice ¼ cup cilantro, finely chopped ½ teaspoon garlic, minced Zest of 1 lime 4 tablespoons roasted pumpkin seeds (pepitas)

1. Heat ghee in a large pot over medium heat. Add the carrot, celery and onion to the pot. Sprinkle over the salt and cook for 10 minutes, stirring frequently. 2. Add the chipotle pepper, cumin and garlic to the pot; stir and cook for 30 seconds. Then, add the chicken stock and pumpkin to the pot and stir to combine. Cover the pot, reduce the temperature to low-medium and cook for 5 minutes. 3. Turn off the heat and stir in the halfand-half. In batches, puree the soup in the blender. Return soup to the pot, stir in the lime juice and gently warm over low heat. 4. While the soup reheats, combine cilantro, lime zest and garlic in a small dish. Divide soup into four bowls and top each with the cilantro mixture. Then add the pumpkin seeds and serve. NUTRITION PER SERVING: CALORIES: 240, FAT: 14G, SATURATED FAT: 6G, CHOLESTEROL: 25MG, SODIUM: 420MG, CARBOHYDRATES: 22G, FIBER: 7G, SUGARS: 10G, PROTEIN: 9G

Red Thai Curry Pumpkin & Chicken YIELD: 4–6 SERVINGS PREP TIME: 15 MINUTES TOTAL TIME: 35 MINUTES GLUTEN-FREE, DAIRY-FREE, RICE-FREE, EGGFREE, CORN-FREE, SOY-FREE

The mild sweetness of pumpkin compliments the spiciness of the red curry. 1 teaspoon coconut oil 3 cups, 1-inch cubed pumpkin, peeled 1 cup Spanish onion, sliced 2 cups mushrooms, chopped 2 teaspoons ginger, grated 1 teaspoon garlic, minced 2 green onions, finely chopped 1 tablespoon red curry paste 1 13.5-ounce can coconut milk 2 teaspoons fish sauce 2 teaspoons freshly squeezed lime juice 3 cups sliced chicken breast, cooked 1. Heat coconut oil in a large, high-sided pan, over medium-high heat. Add the pumpkin and onion to the pan and cook for 7 minutes. Then add the mushrooms and cook for 3 minutes. 2. Stir in the garlic, ginger, green onion and red curry paste and cook for 30 seconds. Add the coconut milk, fish sauce and lime juice, and cook for an additional 5 minutes. 3. Add the chicken to the pan, and warm through before serving. NUTRITION PER SERVING: CALORIES: 400, FAT: 21G, SATURATED FAT: 17G, CHOLESTEROL: 90MG, SODIUM: 600MG, CARBOHYDRATES: 15G, FIBER: 2G, SUGARS: 7G, PROTEIN: 37G

DELIGHTGLUTEN FR EE.COM NOVEMBER - DECEMBER 2015

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INDULGE

CINNAMON SPICED DESSERTS

Creamy Cinnamon Rice Pudding YIELD: 8 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 30 MINUTES GLUTEN-FREE, SOY-FREE, CORN-FREE

1 cup long grain white rice 2 cups whole milk 1 (14-ounce) can coconut milk 1 teaspoon ground cinnamon ½ teaspoon nutmeg ¼ teaspoon salt 1 (14-ounce) can sweetened condensed milk 2 egg yolks ¼ cup sugar 2 teaspoons vanilla extract Zest of 1 lemon Cinnamon sugar and lemon zest for garnishes

BY VANESSA WEISBROD, EXECUTIVE EDITOR PHOTOS BY JANICE CUEVAS, FOOD & PHOTO EDITOR

On the Menu Creamy Cinnamon Rice Pudding White Chocolate Cinnamon Oatmeal Crisp Baked Apples Cinnamon Sugar Dipped Churros

1. In a large sauce pot, stir together the rice, milk, coconut milk, cinnamon, nutmeg and salt. Heat over medium-high heat and cook, stirring constantly, until the mixture comes to a boil.

Cinnamon Streusel Cookie Bars Bourbon & Orange Glazed Cinnamon Rolls

2. Reduce heat to medium-low, cover and simmer for 20 minutes. 3. Remove cover, stir in the sweetened condensed milk, and continue cooking for about 10 minutes or until the rice is soft. Remove from heat. 4. In a mixing bowl, whisk together the egg yolks, sugar and vanilla extract. While vigorously whisking the rice mixture, slowly stir in the egg yolk mixture until it is fully incorporated. 5. Place the pot back over medium-low heat and cook, stirring constantly, for about 1 minute. Add in the lemon zest and stir until well combined. 6. Transfer the pudding to serving dishes and garnish with cinnamon sugar and lemon zest. Or, cool completely and chill in the refrigerator and serve the pudding cold with the same garnishes. NUTRITION PER SERVING: CALORIES: 390, FAT: 16G, SATURATED FAT: 12G, CHOLESTEROL: 75MG, SODIUM: 210MG, CARBOHYDRATES: 54G, FIBER: 1G, SUGARS: 47G, PROTEIN: 10G

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INDULGE

White Chocolate Cinnamon Oatmeal Crisp Baked Apples YIELD: 8 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 50 MINUTES GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE

For the Baked Apples 4 red apples, peeled, cored and halved vertically ½ cup brown sugar 2 teaspoons ground cinnamon 3 tablespoons butter, melted 1 teaspoon lemon juice For the Crispy Topping ½ cup brown sugar 2 teaspoons ground cinnamon 4 tablespoons butter, melted ½ cup gluten-free quick cook oats ¼ cup gluten-free all-purpose flour ¼ cup white chocolate chips

1. Preheat oven to 400 degrees F. Spray a 9x13-inch glass baking dish with nonstick spray and set aside. 2. Carefully sliver each apple half in ⅛ inch intervals, but do not cut all the way through. When cut, each half will look like a fan. Place the apple halves fan side up in the prepared baking dish and set aside. 3. In a small mixing bowl, whisk together brown sugar, cinnamon, melted butter and lemon juice. Brush the mixture evenly over the top of each apple half so the liquid seeps into the slivers. Bake for 25 minutes until the apples are soft. Remove from oven and cool for 5 minutes. 4. While the apples are baking, make the crispy topping by mixing together the brown sugar, cinnamon, melted butter, gluten-free oats, gluten-free all-purpose flour and white chocolate chips. 5. Using a spoon, evenly divide the topping mixture over each apple half. Bake for 12 to 15 minutes until the topping is golden and crispy. 6. Serve topped with ice cream, if desired. NUTRITION PER SERVING: CALORIES: 320, FAT: 13G, SATURATED FAT: 8G, CHOLESTEROL: 25MG, SODIUM: 100MG, CARBOHYDRATES: 52G, FIBER: 5G, SUGARS: 40G, PROTEIN: 2G

DELIGHTGLUTEN FR EE.COM NOVEMBER - DECEMBER 2015

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INDULGE Cinnamon Streusel Cookie Bars YIELD: 15 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 30 MINUTES GLUTEN-FREE, SOY-FREE, NUT-FREE

Cinnamon Sugar Dipped Churros YIELD: 8 SERVINGS PREP TIME: 15 MINUTES TOTAL TIME: 30 MINUTES GLUTEN-FREE, SOY-FREE, NUT-FREE

For the Churros 4 tablespoons butter ½ cup water ½ cup milk 2 teaspoons vanilla extract 2 tablespoons sugar ¼ teaspoon salt 1¼ cups gluten-free all-purpose flour 3 eggs, lightly beaten Oil for frying

2. In a medium-sized mixing bowl, whisk together gluten-free allpurpose flour, cream of tartar and salt. Set aside. 3. In the bowl of a standing mixer, beat together cooled butter, sugar, eggs, vanilla extract and lemon zest. Slowly add in the dry ingredient mixture until a smooth dough forms. Press the dough into the bottom of the prepared baking dish to make a smooth, even layer.

1. In a medium-sized sauce pot over medium heat, mix together the butter, water, milk, vanilla extract, sugar and salt. Cook, stirring frequently until the sugar is melted and the mixture comes to a slow simmer. Remove from heat and transfer to the bowl of a standing mixer. 2. With the mixer running on slow speed, slowly add in the glutenfree all-purpose flour. Add in the eggs and mix until a smooth batter forms. Transfer the batter to a pastry bag that is fitted with an open star decorative tip (any tip will work). 3. In a large pot, heat about 2 inches of oil to 375 degrees F. Once the oil reaches temperature, pipe lines of the batter that are about 4 inches long. They can be straight lines or swirly lines, whatever your desired shape is. Cook, flipping once, for about 3 to 4 minutes per side until lightly golden brown. Remove the churros from the oil with a slotted spoon and drain on a paper-towel lined rack. Repeat until all of the batter is used. 4. To make the dipping sugar, in a small bowl, whisk together the sugar and cinnamon. Place the mixture on a plate and gently roll the churros in the sugar until well coated. Serve immediately. NUTRITION PER SERVING: CALORIES: 450, FAT: 36G, SATURATED FAT: 8G, CHOLESTEROL: 95MG, SODIUM: 105MG, CARBOHYDRATES: 31G, FIBER: 2G, SUGARS: 17G, PROTEIN: 5G

NOVEMBER - DECEMBER 2015

For the Streusel Topping ½ cup granulated sugar 1 tablespoon brown sugar 2 tablespoons gluten-free all-purpose flour 1½ teaspoons ground cinnamon 3 tablespoons butter, cut into small pieces 1. Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with nonstick spray and set aside.

For the Dipping Sugar ½ cup sugar 1 teaspoon ground cinnamon

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For the Cookie Bars 2 cups gluten-free all-purpose flour 2 teaspoons cream of tartar ½ teaspoon salt 1 cup (2 sticks) butter, melted and slightly cooled 1½ cups granulated sugar 3 eggs 1 tablespoon vanilla extract Zest of 1 lemon

DELIGHTGLUTEN FR EE.COM

4. To make the topping, in a small mixing bowl, whisk together the granulated sugar, brown sugar, gluten-free all-purpose flour and ground cinnamon. Using a fork or your fingers, cut in the butter until small pea-like crumbles form. Sprinkle this mixture over the top of the cookie dough. 5. Bake for 22 to 25 minutes until the edges of the bars begin to pull away from the sides, but the center remains soft. Cool before slicing and serving. NUTRITION PER SERVING: CALORIES: 310, FAT: 16G, SATURATED FAT: 10G, CHOLESTEROL: 80MG, SODIUM: 210MG, CARBOHYDRATES: 41G, FIBER: 2G, SUGARS: 28G, PROTEIN: 3G


INDULGE Bourbon & Orange Glazed Cinnamon Rolls YIELD: 12 ROLLS PREP TIME: 15 MINUTES TOTAL TIME: 60 MINUTES GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE

For the Cinnamon Rolls 1 package 123 Gluten Free Southern Glory Biscuit Mix 6 tablespoons unsalted butter, very cold and cut into small pieces 1¼ cups buttermilk, plus more for brushing 6 tablespoons unsalted butter, melted 1 cup sugar ⅓ cup cinnamon Zest of 1 orange For the Bourbon & Orange Glaze 1¼ cups powdered sugar 3 tablespoons unsalted butter, softened 1 tablespoon bourbon 1 teaspoon orange juice 1 teaspoon orange zest

Gluten Free SNACKS

N NOM O G

No wheat, rice, corn or soy! Made with cassava flour and five ancient grains: amaranth, quinoa, millet, sorghum, and teff. AW W I N AR D F LA N I N G VOR

1. Preheat oven to 375 degrees F. Spray a 9-inch round cake pan with nonstick spray and set aside. 2. In the bowl of a standing mixer, using the paddle attachment, combine biscuit mix and butter pieces until the mixture resembles pea-like crumbles. Add the buttermilk and mix until the dough pulls together in a ball.

C RACKE RS

3. Place 2 large pieces of plastic wrap over the counter. Place the biscuit dough on top of one piece of plastic and lay the other piece of wrap on top of the dough. Using a rolling pin, roll the dough into a large rectangle, approximately 13x17 inches. 4. Remove the top piece of plastic wrap and brush the melted butter across the surface of the dough. 5. In a mixing bowl, mix together the sugar, cinnamon and orange zest. Generously sprinkle this mixture on top of the melted butter. 6. Using the bottom piece of plastic wrap to help you, roll the dough into a 17-inch l og and, using a serrated knife, cut it into 11/2-inch long pieces. Using a serrated knife, cut the log into pieces that are about 1½ inches long. Place each piece cut side up into the prepared baking pan. 7. Brush the tops of the rolls with a small amount of buttermilk and then bake for 35 to 45 minutes until golden brown.

BROWN IE T H I NS

partnerscrackers.com FA M I LY OW N E D

8. To make the frosting, mix together the powdered sugar, butter, bourbon, orange juice and orange zest until smooth and creamy. Drizzle the frosting over the rolls before serving. S I M P LY D E L I C I OU S

NUTRITION PER SERVING: CALORIES: 370, FAT: 16G, SATURATED FAT: 10G, CHOLESTEROL: 40MG,

DELIGHTGLUTEN FR EE.COM NOVEMBER - DECEMBER 2015

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INDULGE

Now Foods SEMI-HOMEMADE BY VANESSA WEISBROD, EXECUTIVE EDITOR PHOTOGR APHY BY JANICE CUEVAS, FOOD & PHOTO EDITOR

NOW Foods® offers affordable, healthy products that are

certified gluten-free and produced in a certified gluten-free facility. These include gluten-free quinoa, pasta, and a variety of flours and baking mixes, like Chocolate Fudge Brownie Mix, Chocolate Chip Cookie Mix and Banana Chocolate Chip Muffin Mix. Ellyndale™ Foods, part of the NOW Foods family, makes gourmet and infused oils like Avocado Oil, Macadamia Nut Oil and Coconut Oil. These oils can be used in savory dishes, and are also perfect for baking. We have paired NOW Foods gluten-free baking mixes with these infused oils to create tasty baked goods like Double Chocolate Fudge Brownie Trifles, and a savory pasta dish, Creamy Macaroni and Cheese with Turkey Sausage and Asparagus. These baking mixes make it easy to make delicious, gluten-free foods at home. So, go ahead and try these yummy recipes—they won’t disappoint!

Double Chocolate Fudge Brownie Trifles YIELD: 6-8 SERVINGS

GLUTEN-FREE, SOY-FREE, NUT-FREE

1 egg ⅔ cup Ellyndale Organics Avocado Oil ½ cup water 1 package Living Now Gluten-Free Chocolate Fudge Brownie Mix ½ cup white chocolate chips 1 gallon strawberry ice cream 1. Preheat oven to 350 degrees F. Spray an 8x8-inch baking pan with nonstick spray and set aside. 2. In a medium-sized mixing bowl, whisk together the egg, Ellyndale Organics Avocado Oil and water until well combined. 3. Add in the Living Now Chocolate Fudge Brownie Mix and mix until a smooth batter forms. Gently fold in the white chocolate chips. 4. Pour the batter into the prepared pan and bake for 28 to 30 minutes until a toothpick inserted comes out mostly clean, but still has a small bit of goopy batter on it. Let the brownies cool for 10 minutes. 5. To assemble the trifles, in a glass dish, place a tablespoonful scoop of brownie. Top the brownie with a scoop of strawberry ice cream. Place a small scoop of brownie on top of the ice cream. Repeat to create a second layer. Repeat this process until you have made desired number of trifles. Serve immediately. NUTRITION PER SERVING: CALORIES: 1310, FAT: 69G, SATURATED FAT: 29G, CHOLESTEROL: 145MG, SODIUM: 440MG, CARBOHYDRATES: 158G, FIBER: 4G, SUGARS: 134G, PROTEIN: 15G

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INDULGE

Chocolate Chip Macadamia Nut Cookies YIELD: 24 COOKIES

GLUTEN-FREE, SOY-FREE

1 egg 4 tablespoons butter, softened ¼ cup Ellyndale Organics Macadamia Nut Oil 1 teaspoon vanilla extract 1 package Living Now Gluten-Free Chocolate Chip Cookie Mix ½ cup chopped macadamia nuts 1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. 2. In the bowl of a standing mixer, using the paddle attachment, beat together the egg, butter, Ellyndale Organics Macadamia Nut Oil and vanilla extract. Slowly add in the Living Now Gluten-Free Chocolate Chip Cookie Mix and mix until a smooth dough forms. Gently mix in the chopped macadamia nuts. 3. Drop the cookies by tablespoonful onto the prepared baking sheet. Gently flatten the cookies by pressing down with your hand or a fork. 4. Bake for 10 to 12 minutes until the cookies are lightly golden. NUTRITION PER SERVING: CALORIES: 160, FAT: 9G, SATURATED FAT: 3.5G, CHOLESTEROL: 15MG, SODIUM: 140MG, CARBOHYDRATES: 16G, FIBER: 0G, SUGARS: 6G, PROTEIN: 1G

DELIGHTGLUTEN FR EE.COM NOVEMBER - DECEMBER 2015

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INDULGE

Coconut Banana Chocolate Chip Muffins YIELD: 12 MUFFINS

GLUTEN-FREE, DAIRY-FREE, SOY-FREE

3 eggs 2 ripe bananas 2 tablespoons Ellyndale Organics Coconut Oil 1 package Living Now Gluten-Free Banana Chocolate Chip Muffin Mix ½ cup shredded coconut flakes

1. Preheat oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick spray and set aside. 2. In the bowl of a standing mixer, using the paddle attachment, beat together the eggs, bananas and coconut oil until a smooth mixture forms. Slowly add in the Living Now Gluten-Free Banana Chocolate Chip Muffin Mix and mix until well incorporated. Gently fold in the shredded coconut. 3. Evenly distribute the batter amongst the prepared muffin cups and bake for 22 to 28 minutes until a toothpick inserted into the center of the muffins comes out clean. Let muffins cool for 15 minutes before removing from the pan. NUTRITION PER SERVING: CALORIES: 180, FAT: 9G, SATURATED FAT: 5G, CHOLESTEROL: 80MG, SODIUM: 120MG, CARBOHYDRATES: 24G, FIBER: 4G, SUGARS: 13G, PROTEIN: 4G

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INDULGE

Orange Coconut Scones YIELD: 8 SCONES

PREP TIME: 5 MINUTES TOTAL TIME: 35 MINUTES GLUTEN-FREE, EGG-FREE, SOY-FREE

For the Scones 2 cups Living Now Gluten-Free All-Purpose Flour ⅓ cup sugar 2 teaspoons baking powder ¼ teaspoon salt 6 tablespoons butter, very cold and cut into slices 2 tablespoons Ellyndale Organics Coconut Oil ½ cup cold buttermilk 2 teaspoons orange zest ½ cup shredded coconut flakes For the Sugar Topping ¼ cup sugar 2 teaspoons orange zest

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and spray with nonstick spray. 2. In the bowl, mix together Living Now Gluten-Free All-Purpose Flour, sugar, baking powder and salt until well combined. 3. Cut in the butter and Ellyndale Organics Coconut Oil using a pastry cutter or fork until small pea-sized crumbles form. Add in the buttermilk, orange zest and shredded coconut, and mix until well combined. 4. Using your hands, shape the dough into a large ball. Press out the dough on the prepared baking sheet into a circle that is approximately 8 inches in diameter. 5. Using a knife, cut the dough into 8 wedges, but do not cut completely apart. 6. To make the topping, in a separate small bowl, whisk together the sugar and orange zest. Sprinkle the orange sugar on top of the prepared dough. Bake for 22 to 25 minutes until lightly golden. Cool slightly and pull the scones apart to serve. NUTRITION PER SERVING: CALORIES: 290, FAT: 15G, SATURATED FAT: 10G, CHOLESTEROL: 25MG, SODIUM: 300MG, CARBOHYDRATES: 39G, FIBER: 4G, SUGARS: 17G, PROTEIN: 4G

These traditional biscuit-like scones are enhanced with flavors of orange and coconut.

DELIGHTGLUTEN FR EE.COM NOVEMBER - DECEMBER 2015

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INDULGE

Creamy Macaroni and Cheese with Turkey Sausage & Asparagus

1. Preheat oven to 350 degrees F. In a large pot, cook Living Now Organic Quinoa Macaroni according to package instructions. Drain and set aside.

YIELD: 8 SERVINGS GLUTEN-FREE, EGG-FREE, SOY-FREE

For the Pasta 1 pound Living Now Organic Quinoa Macaroni Pasta 2 tablespoons olive oil 1¼ pounds turkey sausage, casings removed 1 pound asparagus, ends removed and sliced into 1-inch pieces 6 tablespoons butter ½ cup cornstarch 4½ cups milk, warmed 3 cups sharp cheddar cheese, grated 3 cups Gruyère cheese, grated 2 teaspoons garlic powder 2 teaspoons nutmeg 2 teaspoons sea salt For the Topping 1½ cups crushed gluten-free pretzels ½ cup grated Gruyère cheese 2 teaspoons garlic powder ¼ teaspoon salt 2 tablespoons butter, melted

2. In a sauté pan, heat olive oil over medium-high heat. Add in the turkey sausage and cook, stirring frequently, until the sausage is broken up into tiny pieces and starts to turn golden brown. Add in the asparagus pieces and cook, stirring frequently, for about 3 to 5 minutes, until the asparagus is bright green and tender. Remove from heat and set aside. 3. In a medium-sized saucepan, heat butter over medium-high heat. Whisk in the cornstarch until smooth. Cook, whisking constantly, for 3 minutes. Whisk in the warmed milk and continue stirring until a thick sauce forms, about 3 to 5 minutes. 4. Remove milk mixture from heat and whisk in the cheddar and Gruyère cheese. Continue stirring until smooth. Stir in the garlic powder, nutmeg and sea salt. 5. In a large mixing bowl, stir together cooked elbow pasta, turkey sausage and asparagus mixture, and cheese sauce. Pour mixture into 8 individual gratin dishes or one 9x13-inch glass baking dish. 6. To make the topping, mix together crushed gluten-free pretzels, grated Gruyère cheese, garlic powder, salt and melted butter. Sprinkle mixture on top of macaroni and cheese and bake for 25 to 30 minutes until golden and bubbly. NUTRITION PER SERVING: CALORIES: 1120, FAT: 62G, SATURATED FAT: 27G, CHOLESTEROL: 180MG, SODIUM: 1890MG, CARBOHYDRATES: 95G, FIBER: 6G, SUGARS: X10G, PROTEIN: 48G

Learn more about now foods

www.nowfoods.com

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Finding Senior Housing can be complex, but it doesn’t have to be.

“You can trust A Place for Mom to help you.” – Joan Lunden

Call A Place for Mom. Our Advisors are trusted, local experts who can help you understand your options. Since 2000, we’ve helped over one million families find senior living solutions that meet their unique needs.

A Free Service for Families.

Call: (800) 460-5985 A Place for Mom is the nation’s largest senior living referral information service. We do not own, operate, endorse or recommend any senior living community. We are paid by partner communities, so our services are completely free to families.


OUR S RITE FAVO

EDITORS’ EATS

Gluten-Free Products We Delight In B’MORE ORGANIC SKYR YOGURT SMOOTHIES

In the mood for an easy protein-packed breakfast? Try B’more Organic’s Skyr Yogurt fruit smoothies. This yogurt-based smoothie is fat-free, gluten-free, and contains probiotics and between 30 and 40 grams of protein! Flavors include mango banana, strawberry, banana, vanilla, plain and caffe latte. www.bmoreorganic.com

VEGGIE FRIES KALE & TUSCAN BEAN VEGGIE FRIES

THREE BRIDGES GLUTEN-FREE BUTTERNUT SQUASH RAVIOLI

These crispy fries are gluten-free, and have a blend of potatoes, kale, and Tuscan beans. They have the same French fry texture, with added nutrition from vegetables, including fiber and vitamins K and C. Other varieties include Carrot, Chickpea and Red Pepper, and Broccoli. www.eatveggiefries.com

Need an easy side dish for your weeknight meal? Try Cooksimple’s Cheesy Broccoli Pasta. This gluten-free and protein-rich bean pasta is paired with a white cheddar cheese blend and broccoli. All you need to add is milk and butter. Other side dishes, like Spanish Rice and Buffalo Blue Cheese pasta, are also available. www.cooksimplemeals.com

Want to make a gourmet Italian dinner for your family? No problem! Try Three Bridge’s Gluten-Free Butternut Squash Ravioli! The corn and rice pasta is filled with a blend of butternut squash, sweet potatoes, ricotta cheese, Parmesan and sage. Just top the pasta with your favorite sauce and enjoy! www.threebridges.com

GILBERT’S GLUTEN-FREE BEER BRATWURST

SIMPLE MILLS PIZZA DOUGH

MELI’S MONSTER COOKIES THE ORIGINAL

These delicious classic beer bratwursts are made with Lakefront Brewery’s New Grist Gluten-Free Beer. Grill the brats and serve plain or on a gluten-free hot dog bun with spicy mustard! www.gilbertssausages.com

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COOKSIMPLE CHEESY BROCCOLI PASTA

NOVEMBER - DECEMBER 2015

This delicious pizza dough is made with 8 simple ingredients, including almond flour. It’s gluten-, dairy- and soy-free, as well as vegan and paleo friendly. Each box makes two 8-inch pizzas—all you need to do is add apple cider vinegar, water and oil! www.simplemills.com

DELIGHTGLUTEN FR EE.COM

Now those who are gluten-free can enjoy monster cookies! Meli’s Monster cookies are pre-baked, and made with gluten-free rolled oats, crunchy peanut butter, chocolate chips, M&Ms, and peanut butter M&Ms. They are available in the freezer section of your grocery store, and also come in “Chocolot” and “Perfectly Peanutty.” www.meliscookies.com


HE ALTHY LIVING

LITTLE DUCK TINY FRUITS FREEZE DRIED SNACKS

LEGRAND SAUCES ALFREDO

BLENDS BY ORLY GLUTEN-FREE FLOUR

Looking for an organic, gluten-free treat for your kid’s lunch box? These freeze dried fruit snacks are filled with a half-pound of organic fruits, which equals three servings! Flavors include Apple & Mango, Apple & Banana, Blueberry & Banana and Strawberry & Mango. www.littleduckorganics.com

LeGrand makes delicious gluten-free, vegan sauces. The Alfredo sauce is made with water, cashews, organic firm tofu, coconut milk, dried shiitake mushrooms and kale. Other sauces include Bolognese, Ratatouille, and a variety of Rosee sauces. Pour over your favorite gluten-free pasta and enjoy! www.maisonlegrand.com

Orly makes a line of gluten-free flour blends, which can be used to make a variety of sweet and savory baked goods. Flour blends include: The Manhattan Blend (brioche, bagels, pastries), London Blend (cookies, scones, biscuits), Paris Blend (cakes and cupcakes), Sydney Blend (brownies, muffins, & pies), and Tuscany Blend (artisan white breads, pizza crusts). www.blendsbyorly.com

KIDDYLICIOUS CARROT CRISPS

HANNAHMAX BAKING CRUNCHY COOKIE CHIPS

LOTUS FOODS ORGANIC MILLET AND BROWN RICE RAMEN

Getting your kids to eat their vegetables just got easier! Each bag of Kiddylicious carrot crisps is made with real carrots, and provides at least 1 serving of vegetables. Sweet potato crisps, banana crisps and apple crisps are also available. www.kiddylicious.com

For a sweet crunchy treat, try HannahMax’s gluten-free cookie chips. They are made with cane sugar, cage-free eggs, fine chocolate and pure bourbon vanilla. Flavors include chocolate chip, sea salted peanut butter, dark chocolate chip, oatmeal raisin and cinnamon sugar. Grab a cold glass of milk and enjoy! www.hannahmax.com

These gluten-free, Japanese-style noodles are made from specialty rice instead of wheat. The millet and brown rice are nutritious and add a nutty taste. Ready in just 4 minutes, add these noodles to soups, stir-fries or miso for a quick and easy meal. www.lotusfoods.com

FREE FOR ALL KITCHEN GLUTEN-FREE SNACK CRACKERS

CAPPELLO’S GLUTEN-FREE FETTUCCINE

EAT WELL EMBRACE LIFE OTHER BEAN HUMMUS

Free for All Kitchen crackers are glutenfree and made with cassava flour and five ancient grains. These crackers are great for appetizers and snacks, and complement cheeses, soups, dips and spreads. Flavors include Roasted Garlic & Rosemary, Olive Oil & Sea Salt and Olive Oil & Herb. www.partnerscrackers.com

We’ve found your new favorite gluten-free, fresh pasta: Cappello’s Fettuccine! This pasta is made primarily from almond flour and cage-free eggs, and has a rich, buttery flavor. It cooks very quickly—a minute or less—just boil and top with your favorite sauce! Gnocchi and lasagna sheets are also available. www.cappellosglutenfree.com

For a healthy, gluten-free snack, try Eat Well Embrace Life’s other bean hummus. Each hummus is made from beans like edamame, white bean, black bean, red lentils and yellow lentils. Serve with carrot sticks or your favorite gluten-free crackers! www.eatwellembracelife.com

Do you have a favorite? Let us know! Email info@delightglutenfree.com

DELIGHTGLUTEN FR EE.COM NOVEMBER - DECEMBER 2015

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WINTER BEAUTY The Power Of The Pomegranate Winter Beauty Products For Dry Skin BY SALLY PICKLE, DELIGHT ASSOCIATE EDITOR

1

Pomegranates are one of nature’s best beauty boosters. Known as a superfruit, pomegranates are rich in antioxidants, vitamins K and C, potassium, copper, zinc and iron. Eating fresh pomegranates or using beauty products enhanced with pomegranates will help keep your skin and hair healthy all winter long. Here are 5 moisturizing products that use pomegranates: 1. NOURISH ULTRA-HYDRATING ORGANIC FACE CREAM WITH ARGAN + POMEGRANATE

Protect your face this winter with this rich lotion enriched with Moroccan Argan oil and pomegranate. It replenishes and softens your skin and reduces the appearance of fine lines and wrinkles. It’s also vegan! $22.99 www.nourishorganic.com

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3

4

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2. 100% PURE POMEGRANATE MOISTURIZER

4. PURE DEAD SEA POMEGRANATE SPONGE

3. WELEDA POMEGRANATE REGENERATING HAND CREAM

5. JUICE BEAUT Y POMSMOOTH HAIR CARE DUO

Add this moisturizer to your daily beauty regimen! From the purist collection, this facial cream restores your skin by adding moisture that deeply hydrates your skin with anti-aging vitamins and antioxidants. $48.00 www.100percentpure.com

Soothe winter-dried skin with this hand cream that is made with organic shea butter, which protects skin from moisture loss. The cream also has organic pomegranate seed oil from Turkey that protects and rejuvenates your hands. $12.50 www.usa.weleda.com

DELIGHTGLUTEN FR EE.COM

Wash away dry winter skin with this sponge packed with pomegranate oil, Dead Sea minerals, vitamins and aromatic oils that will leave your skin smooth and silky. Using this weekly will help you stay moisturized and fresh! $15.90 www.puredeadseacosmetics.com

Ease dry skin on your scalp with this shampoo and conditioner. The shampoo is made with this blend of nourishing organic pomegranate and aloe juices, organic shea and linseed, olive and plant sudsers. The conditioner has an organic blend of pomegranate and aloe juices, essential fatty acids and olive and jojoba. This duo cleanses, repairs and hydrates your hair. $17.00 www.juicebeauty.com


Available Now for iOS and Android!

A new mobile app for gluten-free shopping at your local stores or online. Whether you are new to eating gluten-free or an old hand, this app (and supporting website) will save you time and money, and make your journey to a glutenfree lifestyle much easier.

❤ $4.99 with no upgrade

or add-on fees ❤ 100% anonymous, no registration needed ❤ Exhaustive listing of glutenfree products and stores ❤ No in-app advertising, just the information you want

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HE ALTHY LIVING

Soaps & Body Washes

GLUTEN-FREE BY JANICE CUEVAS, FOOD & PHOTO EDITOR

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HE ALTHY LIVING The skin is the largest organ in the human body, and one of the most significant to our health. It works as a barrier to keep germs out and all the good stuff in. With that said, your skin should be treated with proper care, especially if you suffer from allergies and sensitivities. So why don’t we hear more about gluten-free body care? Anything placed on your skin can have an impact on your health and overall well-being, even when it comes to soaps and body washes. They can sometimes cause dryness and irritation, or they could make your skin feel heavy and oily. And for those of us with gluten issues, they could lead to an unwanted reaction (one that could have been completely avoided). It’s no mystery that finding the right product can be a daunting task, and it could easily take hours of research. But, as always, there’s hope on the horizon! Delight has put together a list of musttry skincare products. You no longer have to stick with fragrance-free soaps. Now you can smell just as sweet as almonds, blueberries or even papaya. Maybe as lovely as a rose or a citrusy mimosa? The list goes on! Most, if not all, of the companies mentioned produce their products in small batches to ensure quality and freshness. It’s up to you to decide which ones to try!

AUROMÈRE

ESSENSU HOLISTIC SKINCARE

AYURVEDIC HIMALAYAN ROSE SOAP

BLUEBERRY SMOOTHIE GLUTEN-FREE MOISTURIZING BODY WASH

Ayurveda is a well-known medicinal practice native to the Indian subcontinent. Like most alternative medicines, it aims to create balance between our bodies, minds and spirits along with the environment. Auromère strives to promote this balance by offering cruelty-free products that can help harmonize your body. The Ayurvedic Himalayan Rose Soap is a fantastic option for those with dry, sensitive skin. Its scent is incredibly soothing, making it the perfect companion after a long workday.

Founder Tami Abiuso is an advocate for natural skincare fresh from the garden, and it clearly shows in her array of holistic products. Something noteworthy about this company is that you can request a custom formulation made to fit your individual needs at no extra charge. This is a wonderful option for those with multiple allergies. Without a doubt, the Blueberry Smoothie Gluten-Free Moisturizing Body Wash is a musthave! It has a luscious blueberry scent, and it leaves your skin feeling hydrated.

Learn more at: www.auromere.com

It’s no mystery that finding the right product can be a daunting task, and it could easily take hours of research. But, as always, there’s hope on the horizon!

Learn more at: www.essensu.com

HICKORY RIDGE ORGANICS

FRESH PAPAYA FACIAL AND BODY SOAP & SAGE AND MINT FACIAL AND BODY SOAP

Hickory Ridge Organics is based in the historic city of St. Augustine, FL. The company’s focus is on creating products using the purest ingredients from all over the world. All facial and body soap bars are gluten-free, organic and vegan. With so many scents to choose from, it’s hard to pick just one. The Fresh Papaya Facial and Body Soap is our pick! It lathers well and serves as a mild exfoliant with anti-acne properties—all wrapped in a fruity scent. If you’re looking for a more herby option, try the Sage and Mint Facial and Body Soap for a tingly, fresh cleanse.

Learn more at: www.hickoryridgeorganics.net

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HE ALTHY LIVING SALVE

FRAGRANCE-FREE, GLUTEN-FREE BABY WASH & SHAMPOO

Founder Dahlia Kelada built her company on the idea that she could create awareness of sustainable living through her all-natural skincare products. She combined various elements of Ayurveda, herbology and holistic healing in order to develop her product line. Now you can drink a mimosa as well as bathe in one with Salve’s Mimosa (Citrus & Lavender) Bar Soap. Made with 85 percent organic ingredients, this soap bar has a bright scent that will leave your skin and hair feeling refreshed.

The little ones often experience the disadvantages of having sensitive skin. And let’s face it, some adults have delicate skin too! For that reason, SheaMoisture designed a product line specifically for those with ultra-sensitive skin. The Fragrance-Free GlutenFree Baby Wash & Shampoo is made with nourishing ingredients, including organic shea butter, aloe vera and cocoa butter. A little goes a long way with this product, and its moisturizing power is a great remedy for dry skin. It has a perfectly light, clean scent without using irritating chemical fragrances.

Learn more at: www.salvenaturals.com

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SHEAMOISTURE

MIMOSA (CITRUS & LAVENDER) BAR SOAP

DELIGHTGLUTEN FR EE.COM

Learn more at: www.sheamoisture.com


SANDE HANDMADE NATURAL

AFRICAN BLACK SOAP BODY WASH & EUCALYPTUS MINT OLIVE OIL SOAP Sande offers paraben-free skincare that naturally provides moisture. If you’re yet to jump on the black soap bandwagon, now would be a good time! Sande’s Black Soap Body Wash comes in a variety of scents, each one more delightful than the last. Looking for a more solid option? No problem! The Eucalyptus Mint Olive Oil Soap (among other soap bars) will help melt away your stress while it gently moisturizes your skin. Its scent is unbelievably addicting!

Learn more at: www.sandehandmadenatural.com URBAN HYDRATION

SWEET ALMOND 3-IN-1 BODY WASH Psyche Terry founded Urban Hydration based on her interest in skincare that emphasizes an all-natural, sustainable approach to living. Ever since, she has formulated a variety of products for those who share the same passion. Fall in love with shower time all over again with Urban Hydration’s Sweet Almond 3-in-1 Body Wash. It does a great job at revitalizing your skin, all while removing any dirt or unwanted oils. If you’re looking for the added benefits of exfoliation, then you’ll want to try the small selection of sweet sugar and healing salt body scrubs. Each is beneficial in its own unique way!

Learn more at: www.urbanhydration.com

According to a study conducted at Baylor University, 98% of people following the Alcat Test rotation diet either lost weight or improved body mass.

GO WITH YOUR GUT pun intended

Almost 70% of the immune system is in the gut. The Alcat Test is a simple blood test, scientifically proven, that tells you which foods may be a problem for you.

To learn more call 1-888-844-9174 or visit www.cellsciencesystems.com @delightgfmag delightgfmag delightgfmag

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HE ALTHY LIVING

STAY ACTIVE WITH FITNESS TRACKERS These days, there are so many health-related mobile apps, websites and devices to help us track our calories, nutrition, sleep and physical activities. The goal is to motivate us to eat healthier and live a more active lifestyle. How many of you have taken the stairs or walked the scenic route to make your 10,000 steps? I know I have! Activity trackers are the latest and greatest tools to help us track our fitness activities. Sensors and wireless technology allow these trackers to monitor our physical activities and sleep on a daily basis. The trackers usually go hand-inhand with online and mobile tools where you can log on and view your activity for the day and track your progress against the goals you set. Many even come with fashionable accessories and different bands you can purchase.

FITBIT

Fitbit makes a range of products, from everyday fitness trackers to peak performance trackers. Popular everyday fitness trackers include the Fitbit Zip, Flex, One and Charge. Some are more advanced and expensive than others, but most look at steps taken, distance traveled, calories burned, floors climbed, active minutes and sleep. They sync wirelessly and automatically with smartphones and computers. Prices range from $59.95 to $249.95. www.fitbit.com

There are more than 20 fitness trackers on the market. These are a few of the most popular ones.

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BY ALEXIS OLSZEWSKI, DELIGHT ASSOCIATE EDITOR

DELIGHTGLUTEN FR EE.COM

GARMIN

Garmin uses GPS technology to track your activity—whether you want to monitor your everyday fitness or track more advanced physical activities. Products include the vivofit 2 and vivosmart (activity trackers) and vivoactive (smartwatch). These trackers remind you to stay active, show steps, calories, distance and monitor your sleep. They automatically sync with the Garmin Connect,™ an online community where you can view your progress. Prices range from $99.99 to $249.99. www.garmin.com


HE ALTHY LIVING

4 JAWBONE UP®

Jawbone makes UP activity trackers including UP Move, UP2, UP3 and UP4, which use sensors to track your steps, calories burned, exercise and sleep. You can set specific goals and also log your food consumption. The UP2 and UP3 have a Smart Alarm, which wakes you at the optimal time in your sleep cycle; the UP4 has a heart monitoring feature. As an added bonus, the UP App includes a “Smart Coach,” which is an intelligence engine that turns raw data into your personal fitness advisor. They wirelessly sync with Apple and Android products. Prices range $49.99 to $199.99. www.jawbone.com

WHAT TO LOOK FOR IN A FITNESS TRACKER You want a fitness tracker that: • Looks cool and is comfortable • Syncs automatically • Is compatible with your electronic devices

BASIS B1

5

The PEAKTM is the fitness and sleep tracker and smartwatch. The BodyIQ feature allows you to automatically tracks walks, runs and bike rides. You also can monitor your heart rate during exercise (no chest strap needed), as well as your sleep (duration, REM sleep, tosses and turns, and sleep patterns). As a smartwatch, you can receive notifications for texts, emails and calls—right on your wrist! It syncs to most iPhones and select Android phones. Price: $199.99. www.mybasis.com

MISFIT SHINE

The Misfit Shine is an activity and sleep tracker shaped like a pendant. It comes with a wristband, which is available in 9 colors. Other accessories are also available so you can wear it as a necklace or clip it to your shirt. The Shine tracks your steps and calories, as well as running, walking, swimming (up to 50 meters deep) and other activities. It emits a halo of lights to show your progress toward your daily activity goal every day. The Misfit app allows you to monitor your fitness data and track it against your goals. Price: $69.99. www.misfit.com

@delightgfmag delightgfmag delightgfmag DelightGlutenFree DELIGHTGLUTEN FR EE.COM NOVEMBER - DECEMBER 2015

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VEGAN BAKING with Erin McKenna

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HE ALTHY LIVING BY ALEXIS OLSZEWSKI, DELIGHT ASSOCIATE EDITOR

Erin McKenna wrote the book on vegan, gluten-free baking—literally. Her most recent cookbook, Bread & Butter: Gluten-free Vegan Recipes to Fill Your Bread Basket, has vegan, gluten-free recipes for all kinds of savory breads. Recipes include English muffins, cinnamon raisin bread, bagels, croissants, sandwich bread and even vegan butter! Erin’s previous two BabyCakes cookbooks focus on sweet, vegan and mostly gluten-free desserts. Erin is also the founder and owner of Erin McKenna’s Bakery NYC (previously known as BabyCakes NYC), which specializes in gluten-free vegan pastries and baked goods. After the success of its first location in New York City, she opened up bakeries in Los Angeles and Orlando. Don’t worry if you don’t live in these areas, you can order the baked goods online from the bakery’s website.

Delight spoke to Erin about her bakeries, cookbook and tips for successful vegan baking. DGF: How did you get into vegan, gluten-free, allergen-free baking? Erin: About 12 years ago, I found out I was sensitive to gluten, dairy, soy and refined sugar. This was before there were bakeries catering to food allergies. Since nothing like this existed yet, I thought it would be a cool experiment. I opened BabyCakes NYC (now Erin McKenna’s Bakery NYC) in 2005. We sell a real classic mix of baked goods—sweets, bagels, biscuits and focaccia, on special days. Our best sellers are the donuts (which were the inspiration for my second cookbook), chocolate cookie sandwiches and then our cupcakes. Everything on our menu is vegan and gluten-free.

DGF: Congratulations on your third cookbook! How did you decide what recipes to include and what are your favorites? Erin: I was inspired to do this book because I had already done sweet cookbooks. I felt I had covered

FOR MORE ABOUT ERIN, VISIT: www.erinmckennasbakery.com

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HE ALTHY LIVING everything I wanted to in the sweet world, and the next challenging area I wanted to tackle was bread. It was a mystery I wanted to solve, so I did recipe testing and ideas came to me as I was baking. One recipe led to another naturally. My favorite recipes are definitely the bagels and focaccia!

Erin: With vegan baking, you are free to use any type of flour. To make it gluten-free, flours can’t contain wheat. I love to use coconut oil; when it is left out it hardens like a butter. I also like to use fruit purée because it is really smooth and adds nice moisture. I use agave nectar as a sweetener and because it has a low glycemic index.

DGF: What would you say is the easiest recipe in the book? Erin: I would say the white bread recipe is really easy. It’s not a traditional bread recipe where you have to do lots of kneading of the dough. All you do is combine the dry ingredients, add the wet ingredients, whisk together, pour in a loaf pan and bake! Then, voilà, you have an incredibly delicious, crusty white bread

Strawberry Lemon Zest Bagels

in the center of each ball of dough to create the shape of a bagel. Cover the dough with a dish towel and let it sit on the countertop for 1 hour.

YIELD: 14 BAGELS

GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE

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DGF: Do you have any special tips for home cooks? Erin: If you’re following a recipe, read it in its entirety before you start following it. There may be specific instructions in the middle that you missed because you didn’t read it through first. I also like to measure ingredients in grams, instead of cups, so you get an exact amount. If you’re creating your own gluten-free, vegan recipes, it’s all about trial and error. Just dive in and try things out— see how various sweeteners and flours react together. It’s about getting an understanding how your dough should look and feel. It’s also important to understand that you will make mistakes, but that is how you learn.

DGF: For people who want to bake vegan, gluten-free goodies at home, are there certain ingredients they should have on hand?

¼ cup cornmeal, for the baking sheet 2 cups gluten-free oat flour 1 cup brown rice flour 1 cup arrowroot ¾ cup potato starch 1/3 cup vegan sugar 2¼ teaspoons active dry yeast 1 tablespoon baking powder ¼ teaspoon baking soda 1 teaspoon xanthan gum 1 teaspoon salt 1½ cups rice milk 1/3 cup coconut milk 1/3 cup melted unscented coconut oil, plus more for brushing 1 teaspoon lemon extract 1 cup strawberries, sliced 1 tablespoon grated lemon zest

Many grocery stores, at least in NY and LA, have these ingredients available. If not, I would try Amazon.com—you can find everything on there!

1. Line 2 baking sheets with parchment paper, sprinkle generously with the cornmeal, and set aside. 2. In a medium bowl, whisk together the flours, arrowroot, potato starch, sugar, yeast, baking powder, baking soda, xanthan gum and salt. Pour in the milks, coconut oil and lemon extract and a rubber spatula to stir until a sticky dough forms. Gently fold in the strawberries and lemon zest. Place the dough in the refrigerator and let it chill for 1 hour, until firm. 3. Remove the dough from the refrigerator and, using a large ice cream scoop, measure out 14 heaping portions onto the prepared baking sheets 2½ inches apart and roll into balls. Wet your fingertips and form a hole

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4. Preheat the oven to 400 degrees F. 5. Uncover the bagels and bake for 10 minutes. Brush the bagels with a little coconut oil, rotate the baking sheet 180 degrees and bake until golden brown, about 6 minutes. Let the bagels cool on the baking sheet for 5 minutes before serving.


HE ALTHY LIVING

HEALTHIER HOLIDAYS

Tips for keeping the calories down this holiday season BY ALEXIS OLSZEWSKI, DELIGHT ASSOCIATE EDITOR

The holidays are a wonderful time of year. We get to spend quality time with our friends and family and enjoy delicious food and drinks. Turkey, ham, sweet potatoes, green bean casserole, eggnog, pumpkin pie—we all have our favorite holiday dishes. While they are all yummy, many of them are packed with calories from fat and sugar.

H

ere are 5 tips for making healthier choices this holiday season:

1

MAKE HEALTHY SUBSTITUTIONS. Try replacing oil with unsweetened applesauce or Greek yogurt. These ingredients will help you cut calories and fat, while still giving you sweet, moist baked goods like quick breads, cakes and muffins. For the best results, use half apple sauce and half oil. Instead of butter, use avocados in your baked goods! You’re adding nearly 20 vitamins and minerals to your cookies, and dramatically reducing the amount of saturated fat. Because avocados have a high water content, adding them to gluten-free baked good recipes helps ensure that the final product stays moist and soft instead of dry and crumbly.

2

SAY “NO” TO CASSEROLES.

Many classic casserole dishes have a lot of calories from fat and are high in sodium. Why

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not get creative and try a new take on a classic recipe? Instead of green bean casserole, sauté green beans and button mushrooms in olive oil and white wine. For a healthier sweet potato dish, bake individual sweet potatoes in the oven, slice in half and top with honey-glazed pecans. With the sweet pecans, you won’t miss the marshmallows!


HE ALTHY LIVING

Other Healthful Tips BE ACTIVE

Many towns and cities across the country do holidaythemed races. So this year, why not get a team together and do a Turkey Trot? It’s a fun way to stay active and help work off holiday calories! TRAVEL HEALTHY

If you’re traveling a lot, be sure to pack healthy snacks like apples, bananas and gluten-free granola. This will help to satisfy your cravings in a safe, glutenfree way. Be sure to drink a lot of water to stay hydrated, and remember to get up and walk around if you have a long plane, train or car ride.

3

BRING HEALTHY APPETIZERS AND SIDE

DISHES TO DINNER. If you’re heading to a friend or family member’s house for the holidays, bring a healthy side dish or appetizer to ensure you have something safe and healthy to eat. Try steamed asparagus with olive oil and garlic, honey-glazed roasted carrots, or a chickpea salad with chopped vegetables and a lemon vinaigrette. For appetizers, try making lettuce wraps or a simple plate of cheeses, grapes, olives and gluten-free crackers. You can also never go wrong with veggies and dip or a hummus platter.

4

MIX UP THE DESSERTS. We know that many holiday tables are not complete without apple pie or pumpkin pie. This year, make your favorite pie, but also include some healthier options like fruit kabobs, fresh fruit with low-fat whipped cream, or a homemade sorbet. If you want that pie

GET SOME SLEEP feeling without all the calories, try topping peeled and sliced apples or pears with some gluten-free oats that have been mixed with cinnamon, honey and little bit of butter. Just put them in the oven and bake!

5

LIMIT YOUR ALCOHOL CONSUMPTION. It’s nice to enjoy some wine and cocktails for the holidays, but don’t overdo it, because alcohol is high in calories. Alcohol consumption is also linked to making unhealthy food choices. (Late night pizza and chicken wings, anyone?)

If you have some time off during the holidays, take advantage and get some much needed rest and relaxation. Use this time to recharge and unwind!

Healthier does not have to mean bland or boring. Making small changes like using apple sauce instead of oil in your baked goods, including more vegetable dishes on your holiday table, and monitoring your alcohol intake can help you keep those holiday calories in check. l

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TR AVEL & LEISURE

7 Days of

GLUTEN-FREE GOODNESS BY JOYANA PETERS MCMAHON, DELIGHT CONTRIBUTOR

There are a lot of great tasting gluten-free products available now, but how about those that are good for you, too? These are my top picks for gluten-free snacks that will please your taste buds while keeping your body healthy!

MADE IN NATURE GINGER MASALA CHAI TOASTED COCONUT CHIPS

S

weetened with pure maple syrup and seasoned to perfection with a variety of chai-inspired spices, these crunchy little chips will satisfy your sweet tooth without breaking your clean eating habits.

MATT’S MUNCHIES

SIMPLE MILLS BANANA ALMOND FLOUR MUFFIN MIX

T

hese paleo-friendly, naturally gluten-free muffins are moist, flavorful and so good. With only 7 clean ingredients, you can’t go wrong. I ate an entire batch in one day—not something I recommend, but it goes to show how tasty they are!

KIND BARS

K

IND snack bars are absolutely delicious—I recommend the new popped salted caramel bar and dark chocolate cherry cashew bar. I love that KIND bars are made with ingredients you can see and pronounce. In addition to making great products, their company gives back to the community both monetarily and in their healthy products.

LIVE SODA KOMBUCHA

E

ven kombucha skeptics will love this brew. Featuring the same healthy probiotics, this drink gets a big cheer for its traditional soda flavors like Culture Cola, Revive Rootbeer, Pure Doctor, Dreamy Orange, Living Lemon and more. Try this one ASAP, your gut will thank you!

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T

hese premium real fruit snacks taste divine and are gluten-free, vegan, non-GMO, organic and paleo friendly! Only natural ingredients are used to make them. I highly recommend the banana coconut, which tastes like paradise.

TOLERANT PASTA

A

s their website boasts, this non-GMO, organic, gluten-free legume pasta is truly one of a kind. My family and I enjoy this pasta in a variety of ways including with traditional marinara or made into a nice summer pasta salad.

HAIL MERRY PERSIAN LIME TART

I

was smitten at first bite with this sublime treat! The almond cashew crust is the perfect vessel for a smooth, tart lime filling. Don’t be blinded by the fat content, this treat is full of good-for-you fats like coconut oil and nuts. In addition, it is gluten-free, non-GMO and vegan—that’s a dessert worth sinking your teeth into.<


TRAVEL

ADVENTURES IN

ROME BY ALEXANDRA SHIMALLA DELIGHT EDITORIAL ASSISTANT


TR AVEL & LEISURE

Ah, Rome: a city of history, culture and incredible (glutenfree) cuisine.

This Italian city, the capital of the country, dates back as early as 713 BC. The city was established along a salt trade route that crossed over both the Tiber River as well as the seven hills that the city is built upon. Given its lengthy history, there are more sights to see than will be possible in a single trip. (But whoâ&#x20AC;&#x2122;s complaining about making a second or third trek to this ancient city?)


TR AVEL & LEISURE One of the “must-sees” (of which there will be many) is the COLOSSEUM. The first fight ensued in 82 BC, which started a tradition of battles that attracted crowds of over 50,000 people. Although it has seen better days, the Colosseum stands as one of the oldest testaments to the culture of gladiators. Another popular sight (albeit not as popular as the Colosseum) is the ROMAN FORUM. This maze of shrines, government houses, and other monuments was the center of life in ancient Rome, hosting festivals, celebrations, funerals and other rituals. Today, visitors can wander around the ruins and climb to the top of Palatine Hill for amazing views of the city. The PANTHEON is another ancient building that travelers need to add to their “to-do” list. Rome’s temple to the gods, which is remarkably still intact, was built in 27 BC with later additions in the early second century. After the Renaissance, the Pantheon doubled as a tomb for some of the city’s well known artists and elite, including multiple kings of Italy and the painter Raphael. The building’s architecture is truly beautiful, especially the 27-foot hole in the center of the rotunda, bringing in some Roman sunlight to illuminate the rooms. A final feature to add to the list is the TREVI FOUNTAIN. Much like the city itself, the fountain at Trevi is surrounded by legend and lore. Travelers and locals alike swear by throwing three coins into the fountain for reasons ranging from finding love to returning to the city. Each day, hundreds to thousands of passersby deposit three coins into the water, resulting in a staggering $3,500 being collected each evening, which is then donated to support food programs for the city’s poor. Rome is also home to another city within its borders: VATICAN CITY. Even though Vatican City is technically located within Rome, it has been an independent state since 1929! If you’re dressed appropriately for the occasion, you may venture into ST. PETER’S BASILICA; continue up to the roof to see a view of St. Peter’s Square and the city in the peripheral. There are also a few museums, including one in the SISTINE CHAPEL, which contains the 84

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breathtaking ceiling painting done by Michelangelo. Just as important as the sights, architecture and natural beauty of Rome is the authentic Italian food. The pizza, fresh pasta, pastries and other mouthwatering delicacies of Rome can easily be made gluten-free in numerous restaurants, bakeries, and eateries throughout the city thanks to the hard work of Italy’s Assiciazone Italiana Celiachia (AIC). After doing a little research, it’s easy to find handy glutenfree restaurant cards for eating out. We’ve done some searching for you and found a handful of yummy bakeries, creameries, stores and restaurants in Rome that offer the best gluten-free food around! CELIACHIAMO www.celiachiamo.com If you couldn’t tell from its name, Celiachiamo is an entirely gluten-free grocery store. The store actually has two locations in Rome, and one of them, which is near the Tiburtina station, also has an entirely gluten-free bakery! Their store only sells AIC certified products as well as fresh produce. If you’re planning on staying for a while in this Italian city, then make a stop (or two or three) to Celiachiamo to stock up! NEW FOOD www.newfoodglutenfree.it New Food is another 100 percent gluten-free bakery in the heart of Rome. Their goodies are also free of dyes,

DELIGHTGLUTEN FR EE.COM

preservatives, and GMOs! They make breads, pizzas, pastas (ravioli too!), and desserts: tiramisu, carrot cake, cream puffs and more. SANS DE BLE www.sansdeble.it Beyond having one of the cutest websites on the Internet, Sans de Ble has delicious food to boot. The gluten-free bakery makes pastries—including éclairs, muffins, decadent cakes and tarts—and pizza! OLD BRIDGE GELATERIA gelateriaoldbridge.com If you can handle the long line that is bound to be wrapped around Old Bridge Gelateria, then make this one of your foodie stops. Established 25 years ago in the St. Peter’s area, Old Bridge knows exactly what they’re doing when it comes to making melt-in-your-mouth gelato. Once you tell your server that you’re gluten-free, they’ll wash their hands before getting you a gluten-free cone and piling it high with whatever flavor you’re craving. GELATERIA FATAMORGANA www.gelateriafatamorgana.com Another popular gelato creamery in Rome is Gelateria Fatamorgana. This creamery uses only the freshest, raw materials necessary to create delicious gelato flavors, so thickeners, preservatives, and food coloring can’t be found in their products. Some of their more popular gelato flavors include White Chocolate, Coffee, Vanilla, Chocolate Hazelnut and Tiramisu. The creamery also has


TR AVEL & LEISURE

IMPORTANT PHRASES 1 Sono allergico al glutine = I am allergic to gluten 2 Ho celiachia = I have celiac 3 Ti servono pane senza glutine? = Do you serve gluten-free bread?

a collection of more unique flavor combinations. A few of our favorites are Peanuts, Coconut & Chocolate; Vanilla & Lemon Cream; and Pear & Gorgonzola Cheese (this flavor is more popular than you’d expect!). Gelateria Fatamorgana also serves sorbet; when the fruits are in season, you’ll find Banana & Lime, Chocolate & Orange or even Fig sorbet! RAW RAW CHOCOLATE www.grezzoitalia.it Grezzo is every chocolate-lovers’ dream come true—and it’s all naturally glutenfree too! But don’t let their deliciously decadent creations fool you: their website clearly states that the basis for a quality product must come from “a careful selection of raw materials,” so they use only Fair Trade organic products. All of their products, including their fresh chocolate, are entirely raw as well as dairy-free, egg-free, soy-free and vegan, and have no refined sugar or artificial preservatives. The chefs at Raw Raw Chocolate prepare loads of goodies each morning, so everything is always fresh: chocolates, cookies, ice cream, cake, cheesecake and brownies. Whatever you do, order their Sacher: a raw “sponge cake” filled with jam made from dried apricots and orange juice and then covered in a thin layer of dark chocolate ganache.

MILLENNIUM www.millenniumcenter.it Millennium center encompasses a restaurant, pizzeria, and pub—all of which can easily cater to gluten-free eaters. The business has partnered with AIC to provide the safest gluten-free foods. In fact, the chefs are constantly monitored by a “tutor,” who evaluates the preparation of these foods. After 16 years in the business, Millennium has gained quite a following. The pizzeria even has a separate woodburning oven for gluten-free pizzas! The chefs at their restaurant can also prepare gluten-free ravioli, fettuccine, lasagna, and various types of croquettes, which can be stuffed with whatever your stomach desires. Customers can also request lactose-free and vegetarian dishes. IL VIAGGIO www.ristoranteilviaggio.it “Every dish of our menu can be prepared for celiac customers too.” This simple sentence is proudly displayed on Il Viaggio’s website and all gluten-free eaters should rejoice and give thanks! This restaurant, like many in Rome and Italy in general, was taught by AIC. All staff are trained on how to correctly prepare gluten-free dishes without making the customer worry about crosscontamination. Basically, the only thing you have to do is tell your waiter about your gluten-free needs and then order! Since Il Viaggio proudly serves gluten-free bread and pasta, if you want the Lemonflavored Noodles with Grilled Prawn, then you can have it!

IL PICCOLO MONDO www.ristorantepiccolomondo.it Il Piccolo Mondo, which translates to “small world,” was established back in the early 1960s. Today, the restaurant focuses on offering customers authentic, traditional Roman cuisine but with a modern twist. Il Piccolo Mondo also has a quite lengthy gluten-free menu, including appetizers, pasta, meats, and desserts. When in Rome, you can indulge in all your pasta fantasies, so make sure you order Il Piccolo Mondo’s short pasta with eggs, bacon, pecorino cheese, and black pepper. For a main course, try their Red Tuna Wrap, filled with rice and an eggplant cream. Lastly, there’s always room for dessert! After skimming your eyes down the list, you need to at least try their Hazelnut Basket, which is stuffed with ricotta mousse and pistachio and drizzled in a layer of dark chocolate. LA SOFFITTA www.lasoffittarenovatio.it La Soffitta may be a little ahead of its competitors given the fact that this restaurant has been offering gluten-free options since 1999. They have a separate gluten-free menu that includes pizza, appetizers, pasta, desserts and some exclusively glutenfree dishes for celiac customers. Craving an authentic calzone? Try La Soffitta’s Prosciutto, Mozzarella and Mushroom Calzone. Rather have pizza? The restaurant has two pages of their gluten-free menu dedicated to pizza options! <

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Adventures in

THE BIG APPLE BY JOYANA PETERS MCMAHON, DELIGHT CONTRIBUTOR


TR AVEL & LEISURE NEW YORK CITY has always been known as one of the food capitals of the world. However, many in the gluten-free community have found it difficult and dangerous to navigate. Established menus and clientele make many restaurants leery about attempting to cater to the glutenfree population. And the high traffic in small kitchens make cross-contamination a huge risk at many of the restaurants who have made the attempt. So, is eating gluten-free in New York City a lost cause? Not necessarily. A few New York natives have made it their mission to offer and showcase safe havens. SENZA GLUTEN is an Italian restaurant located in the heart of Greenwich Village. After dining with gluten-free friends and family and witnessing their difficulties firsthand, Chef Jemiko decided to launch his own entirely gluten-free restaurant last January. Diners need not worry about cross-contamination because everything entering this kitchen is gluten-free. Since Italian food is one of the most difficult foods to replicate sans gluten, he took on the challenge of experimenting in his kitchen until he felt people would not be able to taste test the difference. all the buzz he’s been getting suggests he’s been successful. Senza Gluten is small and charming. Painted walls with interspersed sections of exposed distressed brick and tiled murals give the restaurant some character. The staff was solicitous and knowledgeable, quick to offer their favorite suggestions and eager to refill water glasses before they were empty. We started with the bruschetta for an appetizer and then continued on to the lasagna and veal Milanese for our entrees. The bruschetta had a nice crispy crunch without lacking flavor like so many other

gluten-free breads, and the tomatoes were deliciously ripe. The lasagna was moist and cheesy and the noodles were a perfect texture without being too crunchy or gummy and falling apart like many glutenfree pastas. The veal was also expertly breaded and full of flavor. You would never be able to tell there was any difference in its preparation to make it gluten-free. I think the highlight of my night was the tiramisu. I’m not usually a fan of tiramisu; however, the manager twisted my arm and told me I could not leave without trying it. I’m so glad she did, because this was by far the best tiramisu I’ve ever tasted! For starters, I’d NEVER be able to tell it was made with gluten-free biscuits. And, it was so rich and moist without the coffee flavor being over powering, as I’d feared. I ended up devouring the entire thing and wishing for more. Overall, I’d say this is a must-visit for any gluten-free traveler to the city. My next gluten-free discovery was a local food tour entrepreneur, Lynn Mendelsohn. As a gluten-free New York City native, she grew tired of places advertising gluten-free options only for her to arrive home, sick after eating food that had been crosscontaminated. She knew she could not be alone and decided to compile a list of places where she was able to safely eat and to share her knowledge with gluten-free visitors to the city. In two years, Lynn created a professional business out of her NYC Gluten-Free Food Tours. Check her out on vayable.com to book her services so she can guide you around the city for three hours showcasing her favorite gluten-free finds. Lynn is a walking textbook of glutenfree info. She greeted the tour group with bags of gluten-free goodies and a packet of information about the places we’d be visiting that day. She also kindly

included some other recommended finds we wouldn’t have time to enjoy that day. She provided the addresses and cross streets and was even thorough enough to include her favorite options on the menu. I feel this list alone showcases her personality and talent. The one word I’d have to use to describe Lynn is thorough! This woman knows her stuff. Not only is her tour completely worth the three hours of delectable treats you’ll share with her, but by the end of it, she will set you up to safely enjoy your entire stay in New York City. We started the tour at TU LU’S BAKERY on East 11th Street. We enjoyed some tasty chocolate chip cookies as well as a cheesy jalapeno muffin and a pumpkin loaf. The cookies were delectably soft and melted in your mouth. The pumpkin loaf was also full of flavor and one of my favorite treats of the day. Overall, it was refreshing to see a bakery take a savory spin to their sweet treats. Our next stop was DF MAVENS on St. Marks Place. DF Mavens is famous for their dairy- and gluten-free ice cream. Not only that, they also have gluten-free ice cream cones! I got a toasted coconut waffle cone and enjoyed some coconut milk peanut butter ice cream along with a scoop of coconut milk bananas foster ice cream. Both were rich, creamy and

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TR AVEL & LEISURE full of flavor. I think I might have enjoyed their dairy-free alternatives to regular ice cream. My stomach certainly did at least! I felt less full and bloated after enjoying my cone than I usually would. The great news is you can find DF Mavens products at Whole Foods and other local grocers. I know I’ll definitely be seeking them out in the future. After our treats, we were ready for a break from sweets and stopped for some “real food.” HU KITCHEN on 5th Avenue (across from Parson’s and the New School) is an entirely paleo restaurant. All of their offerings are made with fresh dairy and gluten-free ingredients. The restaurant itself has a light and airy feel with an open loft for seating overhead, and convenient glass pitchers full of water throughout the restaurant for you

to refill your glasses and water bottles. Overall, you just get the feel that this is a restaurant that understands the importance of clean eating and health awareness. We sampled a few of their salads and prepared entrees like their Paleo meatloaf and roasted butternut squash salad. All were delicious and filling. And most importantly, I enjoyed the fact that I had a variety of great offerings to choose from and felt like I was most definitely in safe hands in their preparation. Feeling quite full at this point, we finished up our day by taking the subway uptown and visiting an entirely gluten-free specialty shop. G-FREE is located on West 85th Street and stocks a variety of gluten-free items that are not your

usual run of the mill products you’d see on most supermarket shelves. I immediately zeroed in on a box of glutenfree gnocchi—one kind of pasta I’ve had difficulty finding. We also got a bag of gluten- and dairy-free cheese—its to enjoy on the train ride home. Overall, I enjoyed my gluten-free New York City adventures. I think the most liberating part was knowing I was not playing a game of Russian roulette with my food. The guesswork had been eliminated because I had experts who had already done the scouting, leaving me to just sit back and take a bite out of the Big Apple. I hope you choose to take advantage of these resources as well so you can do the same. Happy Travels! <

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TR AVEL & LEISURE

All Gluten-Free Menus are not

CREATED EQUAL BY TIFFANY JANES, DELIGHT CONTRIBUTOR

TEN YEARS AGO, gluten-free menus were few and far between. In fact, the term “gluten-free” tended to throw restaurant staffers for a loop since most people in the US had no idea what gluten was back then. Most of us became painfully familiar with the “deer in the headlights” look from servers when trying to dine out safely. Thankfully, those days are gone (for the most part), but with all progress comes both positive and negative shifts.

In the last decade, there has been a massive increase in gluten-free labeled products at the grocery store. So, of course, there has been an enormous rise in the number of restaurants that now offer gluten-free menus. We should all be dancing in the streets at this exciting time, right? Not so fast. Unfortunately, the validity of gluten-free menus these days varies wildly and we still have to ask the right questions— they are just different questions now.

Generally, in years past, finding a restaurant with a gluten-free menu automatically gave gluten-free diners a sense of relief. The thought being if the establishment, large or small, went to the trouble of printing a gluten-free menu, diners could trust that it was accurate. While the ingredients are only half the equation when dining out (the other half being preparation and serving the food), there was reasonable hope that ordering off a gluten-free menu might conclude with being served a safe meal.

Anyone who loves Italian food (like all the Delight staff and many of our readers) used to really miss being able to enjoy that cuisine when dining out. It’s very exciting that so many places now offer gluten-free pasta. It’s actually a dream come true - as long as the pasta dish delivered to the table is in fact, gluten-free. Here are few scenarios we’ve run into that confirmed gluten-free pasta is one of the trickiest additions to gluten-free dining options out there. When ordering gluten-free pasta dishes, keep these ridiculous scenarios in mind.

NOT ENOUGH INFORMATION A restaurant offers gluten-free pasta, but the order taker, manager and even regional manager (who the location manager called) cannot tell you which sauces are gluten-free. Do they expect people to order plain gluten-free pasta without any sauce? MISSING DETAILS A restaurant serves gluten-free pasta and has gluten-free sauce options. This is great right up until you find gluten pasta in your gluten-free dish (identified by shape which the restaurant doesn’t offer a gluten-free version of). The manager explains all the pasta is cooked in the same water so it’s not safe for someone with celiac to eat there. Please note: the gluten-free menu there is eight pages long. INCORRECT PREPARATION A restaurant serves gluten-free pasta and sauces and cooks the pasta in clean, uncontaminated water. The pasta is

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TR AVEL & LEISURE barely edible as it’s not cooked properly. There is a trick to correctly cooking some gluten-free pastas, and the truth is, busy restaurant cooks can’t stand over the pasta checking it minute by minute until it’s perfectly done (not mushy, and not so hard it can crack dental work). Pizza is another item many of us love being able to order when dining out, or better yet, order for delivery! But pizza is another item that is hit or miss when it comes to safety. It’s been proven that cooking gluten and gluten-free pizza crusts in the same oven can be done safely, but only when the proper precautions are taken to protect from cross-contamination. We’ve heard some doozies when trying to order glutenfree pizza. If nothing else, they make for a funny story later.

NOT ENOUGH INFORMATION A pizza place serves gluten-free pizza, but each time you order it, they try to sell you bread sticks, fried chicken tenders and some bread-laden dessert item. When asked if any of those options are available gluten-free, the answer is always no. Then maybe you should not offer them to someone who has just ordered a gluten-free pizza? INCORRECT PREPARATION A pizza place offers several gluten-free pizza options, prepares and cooks it correctly so it’s delivered to the table gluten-free. The problem is, the crust is so tough it can’t be cut with a steak knife. When the server is asked about this, they explain that the gluten-free crusts are very difficult to cook and there’s nothing they can do about it. Actually, there is something they can do

wrong bun. But you can’t look at something made with gluten-free soy sauce and know it was made properly. That means you really need to have a thorough discussion during non peak hours with someone in management to figure out if there are procedures in place to keep gluten-free dishes truly gluten-free. One of the most startling things we’ve discovered with gluten-free menus recently is listings for gluten ingredients. While they are probably not going to serve you those items, if you see “pita toast points” printed on a gluten-free menu, you will assume the restaurant has gluten-free pita available. When you get celery sticks instead, the server explains that of course, the pita bread is not gluten-free. Then it should not be listed on the gluten-free menu. Something else that’s we’ve been encountering more often is servers who ask if our gluten-free order is due to an allergy or if it’s a preference. We all know that people with celiac don’t have a food allergy (it’s an intolerance which is different), but the only answer for the server is “yes, it’s an allergy.” At least, that’s the only answer if you want your gluten-free request to be respected and taken seriously.

MISSING DETAILS A pizza place offers a gluten-free pizza crust, with limited sauce and topping options. That’s fine until you see the gluten-free crust going into the oven without a pan or something to protect it from the gluten crusts. When you inquire about this, the cook explains that “the oven is 1000 degrees and that kills all the gluten.” Yes—that’s what they said. And it should be noted this is a chain that completed a gluten-free certification training program offered by a non-profit organization. Sadly, without ongoing training (in a high turnover industry) those certificates can mean very little eventually. 90

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about it. They can learn to cook it properly or choose another brand of crust! Chinese and Asian food in general can be very difficult to find gluten-free, but there are some options out there. Some establishments are chains and some are independent. It’s great to find glutenfree soy sauce available, and many sauces are thickened with cornstarch instead of wheat flour. However, this is one of the most difficult cuisines to question the safety of once it comes to the table. If you order a burger with a gluten-free bun and your meal arrives and your bun looks like everyone else’s, you know you got the

DELIGHTGLUTEN FR EE.COM

The truth is that there are many trendy gluten-free diners out there and, to a degree, we owe them thanks for helping to increase gluten-free dining options for us all. But when someone who can eat gluten orders a gluten-free burger without a bun (since they are supposedly avoiding gluten) and then tops off their meal with a glutencontaining dessert, it’s harmful to those of us who must avoid gluten. Since we can’t do anything to control fad diet followers, we have to be diligent in our pursuit of safe gluten-free dining options. Asking the right questions goes a long way to continue the education of restaurant staff, owners and chefs. There is no debate that we have come a long way in the US regarding gluten-free menu availability or that we still have a long way to go. At Delight, we truly believe that together we can make a difference! <


CONVERSION CHART

LARGE VOLUME EQUIVALENTS 1 cup = 8 fluid ounces = 1/2 pint

2 cups = 16 fluid ounces = 1 pint 3 cups = 24 fluid ounces = 11/2 pints = 3/4 quart

METRIC

4 cups = 32 fluid ounces = 2 pints = 1 quart 6 cups = 48 fluid ounces = 3 pints = 11/2 quarts

CONVERSION

8 cups = 64 fluid ounces = 2 quarts = 1/2 gallon 16 cups = 128 fluid ounces = 4 quarts = 1 gallon

1 teaspoon = 5 ml 1 tablespoon = 15 ml 1/4 cup = 60 ml

SMALL VOLUME EQUIVALENTS

1 tablespoon = 3 teaspoons = 1/2 fluid ounce 2 tablespoons = 1/8 cup = 1 fluid ounce

1/3 cup = 80 ml 1/2 cup = 120 ml

4 tablespoons = 1/4 cup = 2 fluid ounces 5 tablespoons = 1/3 cup = 22/3 fluid ounces + 1 teaspoon

2/3 cup = 160 ml

6 tablespoons = 3/8 cup = 3 fluid ounces 8 tablespoons = 1/2 cup = 4 fluid ounces

1 cup = 240 ml

3/4 cup = 180 ml 1 pint = 475 ml

10 tablespoons = 2/3 cup = 51/3 fluid ounces + 2 teaspoons 12 tablespoons = 3/4 cup = 6 fluid ounces

1 quart = .95 liter 1 gallon = 3.8 liters

14 tablespoons = 7/8 cup = 7 fluid ounces 16 tablespoons = 1 cup = 8 fluid ounces

DAIRY-FREE

Whether you’re on a vegan diet, are lactose-intolerant or gave up cow’s milk for other health reasons, here are a few delightful substitutes for dairy in your favorite recipes.

MILK

SOUR CREAM/YOGURT

Soy milk Rice milk Almond milk Oat milk Hemp milk Coconut milk

Pureed silken tofu Applesauce Coconut yogurt Soy yogurt Almond yogurt

EGG-FREE TO LEAVEN

CHEESE Soy cheese Rice cheese Almond cheese (Be sure to check the label for casein - a milk protein)

BUTTER/MARGARINE Olive oil Canola/vegetable oil Coconut oil Applesauce use 3/4 cup oil for every 1 cup butter

On an egg-free diet? You can use egg substitutes to help moisten, bind and leaven your favorite recipes. Here are some of our most tried and true substitutions.

2 tablespoons lemon juice (in wet ingredients) + 1 teaspoon baking soda (in dry ingredients) 1/4 teaspoon xanthan gum + 1/4 cup water 1 tablespoon agar agar powder + 1 tablespoon water Chill for best results

TO BIND

TO MOISTEN

2 tablespoons corn starch 1 tablespoon flax seed + 1 tablespoon water 11/2 teaspoons tapioca starch + 1/8 teaspoon xanthan gum + 3 tablespoons water

To replace 1 egg, use 1/4 cup pureed banana, pear, pumpkin, sweet potato, or applesauce, plus 1/2 teaspoon of baking powder for leavening


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