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

delightful food • delightfully fun

Weeknight Cooking • Breads of the World Spiced Up Sloppy Joes •

Budget-Friendly Meals

JANUARY-FEBRUARY 2014

More than

60

delightful

recipes inside! Pretzel Crunch Brownies page 35

Family Dinners

Recipes for mom, dad and all of the kids! page 32

Semi-Homemade Meals

Featuring Pillsbury’s new gluten-free products! page 50

$5.95 US $5.95 C AN

Superfood Smoothies Boost daily nutrients with chia, flax & kale! page 64


enlighten

ASK THE expert

Celiac and

5

diabetes

things you need to know about ...

By Tiffany Janes, Delight Contributor

Dr. Fran R. Cogan shares her insight as the director of the Childhood and Adolescent Diabetes Program at Children’s National Medical Center We can all agree that learning to follow a glutenfree diet is challenging, to say the least. But patients who have both Celiac Disease and type 1 diabetes have a doubly difficult task to manage. Most gluten-free replacement foods, like breads, pasta and snacks, are high in carbs, just like their gluten-filled counterparts. Carbohydrates translate into sugar in our systems, making it that much more difficult for this subset of patients to adhere to their strenuous diet. More research is definitely needed to more fully understand the link between Celiac and type 1 diabetes, but the fact that this link exists has been firmly established. As a pediatric physician who specializes in treating patients with type 1 diabetes, Dr. Fran Cogan shares some important information about the sometimes related conditions and how patients with both can successfully manage this challenging lifestyle. In the past few years, many studies have indicated a possible connection between Celiac Disease and type 1 diabetes in some patients. Can you please explain the latest updates on these findings, including statistical data if available? There is a definite connection between Celiac Disease and type 1 diabetes due to their close proximity ‌ in chromosome 6. The genes for these diseases are closely linked and noting the susceptibility to these diseases as low risk, moderate risk and high risk. According to the National Institute of Diabetes and Digestive

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and Kidney Diseases (NIDDK), about 3 to 8 percent of people with type 1 diabetes will have biopsy-confirmed Celiac Disease. In the event that someone has both Celiac Disease and type 1 diabetes, which condition is most commonly diagnosed first, and why? As I only see children with diabetes, Celiac Disease is generally diagnosed subsequent to the diabetes diagnosis. My suspicion, however, is that a fraction of these children have undiagnosed Celiac Disease prior to the diabetes diagnosis as the new onset diabetes presentation is often dramatic, necessitating rapid medical intervention. Celiac Disease may be asymptomatic and thus not diagnosed unless we are actually looking for it. In your professional opinion, should all patients who have type 1 diabetes also be screened for Celiac Disease? Absolutely, especially given the relatively high incidence of associated autoimmune diseases such as Celiac and thyroid disease. Once a patient with both conditions starts following the gluten-free diet, do they tend to experience improvements in their diabetic condition, in addition to the benefits they get for their Celiac symptoms? Based on anecdotal experience, many children and their families have noted improvement in quality of life and blood sugars once starting a gluten-free diet. Of note, however, is that many gluten-free foods have a higher amount of carbohydrates, thus requiring more insulin. How does being on a gluten-free diet, which as you noted, is often high in carbohydrates, affect a type 1 diabetes patient’s ability to maintain a healthy insulin level? We don’t really worry about “healthy insulin levels” as long as we adjust insulin as necessary in order to cover all carbohydrates and manage blood sugars. Generally, however, if the insulin dosage is greater than 1.5 units/kg, I become concerned about non-adherence. We also recommend that children and adolescents consume less than 100 grams of carbohydrates at meals, except in special circumstances such as family outings, weddings, birthdays, etc.

Fran R. Cogan, MD, CDE, is the director of the Childhood and Adolescent Diabetes Program at Children’s National. Her clinical interest includes intensive insulin therapy and its effect on quality of life. She is dedicated to advocating for the needs of patients and their families in managing diabetes.

Do you have a question? Email our experts at info@delightglutenfree.com.

According to a study conducted at Baylor University, 98% of people following The ALCAT 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.

Call today or visit us on the web at www.ALCAT.com to request information about getting tested in your area.

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ENLIGHTEN

Grocery Store Guru: Gluten-Free Foods of the World

fieryflavors By Emily Freedner, Delight Contributor

In the mood for Mexican food? Add these must-haves to your grocery list!

T

hough I’ve not yet had the pleasure of traveling there, when I think of Mexico, I think of bright colors, warm people, beautiful traditions and, most of all, delicious food. Mexican cuisine is known for its bold flavors and simple, fresh ingredients. Here in the U.S., we have fully embraced traditional Mexican cuisine as well as adapted it into what we know as “Tex-Mex.”

and require very few ingredients, yet can both please children and wow guests. With the vast amount of gluten-free products available in stores, you’ll be making these meals in your own kitchen in no time at all. Let’s head over to the World Foods Aisle and get this fiesta started!

Mexican restaurants are never hard to come by and, while dining out is always a pleasure, I also favor this fare when cooking at home. It is one of the most naturally gluten-free cuisines, and I bet you’d be hard-pressed to find someone who doesn’t enjoy at least one or two dishes. There are so many recipes that are quick, simple

Rice, beans and corn — all naturally gluten-free — are staples in most Mexican-inspired dishes. Brown or white rice is often served under tenderly cooked meat, rolled up in a burrito or served alongside any number of mouth-watering dishes. As for beans,

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Bases

Continued on page 16


w Great-Tasting e N Adult Gummies!

MAKING EVERYDAY HEALTH FLAVORFUL! Many of our products are... 3FREE OF Gluten & Wheat q 3FREE OF Dairy & Lactose q 3 FREE OF Artificial Flavors q *These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease.

Visit www.sundownnaturals.com/gummies for more information.

facebook.com/SundownNaturals Š2013 Rexall Sundown, Inc.

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enlighten

try throwing some POMegrANAte seeDs into your guacamole for a fun twist! if you just mash up a few avocados, squeeze in some lime juice and mix it with a few dashes of salt and garlic powder, you can have a fresh version in no time at all. Guacamole also makes a great appetizer when served with gluten-free corn chips, which are widely available. Tostitos Restaurant Style Tortilla Chips, Scoops, Blue Corn Chips, Yellow Corn Chips and Rounds are all gluten-free. Mission is another great gluten-free option.

continUeD From page 14

black and pinto are the most popular varieties and can be incorporated into a main dish or served as a side, either whole or refried. If you’d like to pick up canned refried beans to serve with your meal, Eden Foods, Amy’s Kitchen and Bush’s Best all offer gluten-free options. Corn remains the most basic starch used in Mexico and is a part of almost every dish in some way. It can be eaten fresh or dried, treated with lime and ground into flour that is then used to make tortillas, tamales, empanadas, sopas and even some beverages.

Sauces and Spices

Smoldering peppers, smoky chipotle and zesty lime are just a few of the flavors that make Mexican food such a joy to eat. Some of the spices you’ll want to stock up on include paprika, cumin, coriander, chili powder, garlic and adobo, which is a blend of several of these spices. Whole chipotle peppers in adobo sauce and canned jalapenos are great items to keep in the pantry, and fresh cilantro is welcome in almost all recipes. Some of these recipes, however, are not for the faint of heart. Peppers ranging from warm and tangy to surface-of-the-sun hot are often the guests of honor in Mexican sauces and spice rubs. Jalapenos, chilies, poblanos and habanero peppers can pack in some amazing flavor and are all naturally gluten-free, but I speak from experience when I say do not touch your eyes after dicing up a few of these! If you’d like to avoid even the slightest chance of an evening spent rinsing your eyes out with milk, there are a variety of prepared sauces and flavoring packets that are ready to use and gluten-free. Simply Organic has gluten-free enchilada and 16

mole sauce seasoning mixes that can be used on any type of meat, fish or veggie. Frontera also offers a line of Mexican skillet sauce and marinade packages that make putting together a delicious meal a breeze. Be careful, though, because some of them are gluten-free and some are not. Salsa is a given addition to Mexican meals, and there is no end to the number of gluten-free brands on the market. ChiChi’s, Tostitos, Pace and Green Mountain Gringo are all good options.

Accoutrements

One of my favorite things to order at a Mexican restaurant is fajitas. They come out of the kitchen still sizzling on the iron pan and you can almost taste the flavor before they even hit the table. Even more exciting is the dish of accoutrements they’re served with. This usually includes warm tortillas, guacamole, sour cream, cheese and a freshly made salsa. Half the fun is in getting messy while assembling it. If you’re having fajita night at home, these sides are really easy to pull together. Mission sells gluten-free corn tortillas — both hard shell and soft. Some stores like Whole Foods will also sell their own brand as well, but be careful when buying tortillas. Often the package will say corn tortillas on the front, but actually turn out to be a blend of both corn and wheat flour. Simply Organic sells a gluten-free guacamole mix if you’d like a shortcut, but

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Cheese is another quick pick-up, as most dairy products are naturally gluten-free. If you’d like to try something a little more interesting than shredded cheddar or Jack cheese, there are two traditional Mexican cheeses called cotija and queso fresco that will add a unique flavor to your dishes. Cotija is often served crumbled and is a bit salty, almost like feta. Queso fresco is a soft white cheese that makes for a creamy addition to recipes. Last but not least is the dollop of sour cream. Daisy and Hood are two brands of sour cream that are definitely gluten-free.

Prepared Foods

If you want Mexican in a hurry, few brands offer more gluten-free options than Amy’s Kitchen. In the freezer section you’ll find enchiladas, rice bowls, Mexican tofu scrambles, individually wrapped burritos and tamales. I’m never disappointed with their selection, and it’s great for quick lunches and busy weeknights.

Things to Watch Out For

It may surprise you, but several of the well-known brands of taco seasoning do contain gluten. Just because most spices are naturally gluten-free, don’t assume any mix is. Also, be diligent when buying sauces and marinades. One company may offer both gluten-containing and gluten-free options, even within the same line of products. Corn tortillas can be cut with wheat flour, so always double-check to make sure you’re only buying products made with pure corn flour. As always, happy shopping!


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’ s d i K er! n

Kor

r

o Tips f cts & u d o r s ite P Familie Favor ts & n e r a P Kids,

(kid-friendly!)

snaCKs

fOr tHe gluten-free AND diaBetic By andrea neusner, Delight contriBUtor

Coming up with snack options for kids who have diabetes and are also gluten-free is a double challenge, but it can be done. We gathered a group of kids to test out some snacks that fit the bill. Our panel included kids ranging from age 10 to 13. They tasted, took notes and shared their (strong) opinions. They assigned each snack a score from 1 to 10, and we are reporting the highest-ranked products and the average of all the scores so you know what to put in those lunches!

★ = all-around toP-scoring Products rice caKes and PoPcorn (sugar-free) Mother’s Natural Rice Cakes: These cakes are made with all-natural flavors and ingredients, each one containing 8 grams of whole grain and only 35 calories. Fatfree, cholesterol-free and gluten-free. Perfect on their own or with your favorite topping! The kids tested out the Plain Salted flavor. Kids’ verdict: 8 out of 10. The kids thought the texture was great. One said, “really good!” They all said they would like these with peanut butter or another topping. Quaker Rice Cakes: These cakes, made with whole grain brown rice, have less than 60 calories per cake, 9 grams of whole grain and are gluten-free. The perfect on-the-go 20

snack! The panel tested out the Plain and White Cheddar flavor. Kids’ verdict: The plain version earned an 8 out of 10, but the white cheddar flavor got a 1 out of 10. Once again, the kids thought the plain version was lunchbox worthy, but they disliked the white cheddar. Good Health Natural Foods Half Naked ★

Popcorn: Made with baby tender white corn and lightly dressed with nonhydrogenated oil. The packaging boasts it has 70 percent less fat than other popcorn, with a hint of olive oil. The product is a very mild-tasting popcorn. All-natural, non-GMO, cholesterol-free and with zero trans fats.

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diaBetic-friendlY and glutenfree reciPes Kids will love! Check out “America’s Best Cookbook for Kids with Diabetes” by Colleen Bartley. Her book includes a wealth of information about diabetes and how to manage it. All recipes include nutritional information, allowing parents and children with diabetes to choose foods fitting into their meal plan. Each recipe is tastetested by kids, parents, relatives and friends, so you know they’re tasty and nutritious for those of all ages!


enlighten Kids’ verdict: This was popular with all of the kids, earning a 9 out of 10. One 13-year-old taster thought it was “natural tasting and slightly sweet.” It also got hearts drawn next to its name from one happy 10 year-old. Quinn Popcorn: This company calls itself “microwave popcorn reinvented.” The Lemon & Sea Salt flavor, which our kids tested, features a surprising combination of grape seed oil, yellow corn, sea salt, sunflower oil and lemon for a citrusy kick. This unconventionally flavored popcorn was new to all of the kids. Kids’ verdict: The older kids gave it a 9 out of 10, but the young ones gave it a respectable 7 out of 10. The younger kids thought the lemon taste was “weird” on popcorn, but our oldest tasters were very enthusiastic about it.

veggie, nut and fruit miXes Crispy Green’s Crispy Fruit Freeze-Dried Fruit Snacks: Another fun, on-the-go snack and a delicious way to boost your daily fruit intake. They’re all made with 100 percent high-quality fruit and are available in a “Grab & Go 6-PACK,” perfect for school lunches. The kids tried out the Crispy Mangos and Crispy Bananas. Kids’ verdict: This was not a hit among the younger kids, mostly because of the texture. They all preferred the mango to the banana. But one 13 year-old called it “really good” and said, “I like the way it melts in my mouth.” Average score was a 5 out of 10.

★ Fruitzi0: Another freeze-dried fruit snack, this one with a hint of natural sugar. A 100 percent freeze-dried fruit, with no

additives or preservatives. Delicious for kids and adults alike. The kids tasted two flavors: Apples & Strawberries and Peaches. Kids’ verdict: Our testers loved these flavors and gave them a 9 out of 10. One said “nice flavor variety,” and another called the peach “yummy!” Bhuja Snacks: These roasted grains and cereals blended with a variety of spices are made in a dedicated gluten-free facility. A multigrain snack that’s 100 percent natural, made with sunflower oil and free of trans fats. The kids tried the Bhuja Original Mix and the Bhuja Cracker Mix. Kids’ verdict: Both varieties scored a 7 out of 10 with the kids. “I like the crunchiness,” said one taster. “Yummy,” said another.

hummus Hannah Foods Roasted Pepper Hummus: Another classic hummus that comes in cute single-serving containers. A blend of roasted red peppers, roasted scallions, garlic and Anaheim peppers. Kids’ verdict: 8 out of 10. The kids found this hummus a little less flavorful, but one said “nice texture,” and another said “yum!” Eat Well Enjoy Life Hummus: Eat Well Enjoy Life prides itself on its use of a variety of beans in its hummus. All flavors are gluten-free, cholesterol-free and kosher. The kids tried two varieties of hummus: Tuscan White Bean Hummus with Roasted Pine Nuts & Herbs and Original Edamame Hummus. Kids’ verdict: 7 out of 10. White Bean earned “good” and “nice” from our kids. It had a neutral flavor. Edamame got “really good” and “great.” We were impressed that the kids liked them so much. Sabra Hummus: Our panel tried out the ★

Classic Hummus, which comes in small, single serving containers that are perfect to carry along for lunch or snacks on the go. Made with fresh chickpeas and a touch of garlic and ground sesame seeds for a smooth, creamy spread.

Kids’ verdict: This was popular among our tasters, some of whom originally said they didn’t like hummus. The comments ranged from “nice seasoning” to “amazing.” There was a depth of flavor that the kids responded to, giving a score of 9 out of 10.

sugar-free Jell-o, Pudding and Yogurt Sugar-Free Jell-O Gelatin Snacks: The classic kids’ dessert without all the sugar. Our panel tried out the Sugar-Free Strawberry and Sugar-Free Cherry flavors. Both are also low calorie. Great for lunches and after-school snacks! Kids’ verdict: The strawberry scored a 9 out of 10, and the cherry scored a 7 out of 10. The kids were happy with this familiar flavor and couldn’t tell that they were sugar-free. Jell-O Pudding Snacks: It’s hard to go wrong ★

with this pudding. Available in a variety of flavors, but our kids tried out the classic ones: Chocolate and Vanilla. Jell-O also offers reduced calorie versions. Kids’ verdict: Both the chocolate and vanilla flavors tested off the charts with our kids, scoring the maximum 10 out of 10 points. “Amazing!” wrote our happy campers. Snack Pack Puddings: Snack Pack offers more than 20 varieties of pudding, but our panel stuck with the classics here, too: Chocolate, Vanilla and Caramel. This pudding is thicker than Jell-O. Fat-free and sugar-free flavors are also available. Kids’ verdict: Not surprisingly, chocolate scored the highest, earning a 7 out of 10. Caramel came in second with 4 out of 10 points, and vanilla only scored 3 out of 10.

Craving more diabetic-friendly yogurts? Try the plain flavors made by these brands: • • • •

dannon light and fit, www.dannon.com la Yogurt Probiotic, www.layogurt.com fage, usa.fage.eu stonyfield YoKids, www.stonyfield.com

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vegetarian eats

vegetarian

varieties By Torie Foster, Delight Editorial Assistant

Whether you’re considering converting or simply curious, here’s a guide to some of the many forms of vegetarianism out there these days

V

egetarianism just means not eating meat, right? Wrong. There are so many different varieties of vegetarianism, it can make your head spin. While vegetarianism generally means avoiding the consumption of meat (red meat, poultry, seafood and the flesh of any other animal), it may also include avoiding the by-products of animal slaughter. Whether abstaining for moral reasons, health reasons or religious reasons, vegetarians have many motivations for going meatless.

Despite a wealth of food crazes in the modern world, the practice of rejecting meat isn’t a new phenomenon. The lifestyle can be traced back to ancient Indian and Mediterranean societies in about 500 BC when Pythagoras, Greek philosopher and mathematician (yes, the same man who came up with the Pythagorean Theorem), called for benevolence among all species by practicing vegetarianism. Now, in 2014, there are many, many branches of vegetarianism. Are you thinking about going vegetarian for the New Year or maybe simply interested in learning more about the variety of diets out there? Here are just a few that would make Pythagoras proud. (Of course, there are many more types and subcategories of vegetarianism, but one general umbrella term I keep hearing these days for a more nontraditional diet is “flexitarian.” Aside from being gluten-free, your diet doesn’t have to be hardand-fast — you should eat what’s best for your specific body!) 58

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HE ALTHY LIVING ovo vegetarianism This one means you eat eggs but not any dairy products. “Ovo” comes from the Latin word for egg, and those who practice this diet are often called “ovo-vegetarians” or “eggetarians.” Many people choose this lifestyle to protest the industrial practices behind the product of meat and dairy products, or they might have a lactose intolerance or dairy allergy. A typical ovo vegetarian diet would consist of grains, legumes, fruits and vegetables and eggs.

Pescetarianism

veganism

Allows for fish and sometimes other forms of seafood, making it a diet that’s rich in protein and omega-3s. Pescetarianism isn’t recognized by the Vegetarian Society as a form of vegetarianism, since the organization doesn’t allow for the consumption of fish or shellfish. But more and more people are adopting this kind of diet, usually for health reasons or as a stepping stone to becoming a “full” vegetarian.

No animal flesh or products of any kind — not even milk, honey and eggs. It can also mean no items manufactured through any animal products, even products tested on animals. Dietary vegans (or strict vegetarians) avoid eating animal products including meat, but also egg, dairy and other animal-derived substances. Ethical vegans not only follow a vegan diet, but they also reject the use of animals or animal products for any purpose, including fur, leather, wool, down and cosmetics or chemical products tested on animals.

pollotarianism

ovo-lacto vegetarianism This is also called lacto-ovo vegetarianism, and it’s probably the most common form of vegetarian in the Western World. When someone says they’re vegetarian, this is probably what they mean: They don’t eat beef, pork, poultry, fish, shellfish or animal flesh of any kind, but they eat eggs and dairy products. A lot of people decide to go on this diet for moral or religious reasons, but some people (like me!) choose it because of health reasons.

Includes chicken and sometimes other forms of poultry. Again, not recognized by the Vegetarian Society, but still a fairly popular diet. A lot of pollotarians are on a mainly plant-based diet with occasional consumption of meat products. Before I converted to ovo-lacto vegetarianism, I would say pollotarianism largely described my diet. It makes the leap much easier, especially since poultry tends to be a lighter meat than most.

raw veganism This diet combines veganism and “raw foodism,” a diet consisting of uncooked, unprocessed and often organic or wild foods. Raw veganism excludes all food and products of animal origin and food cooked at a temperature above 118 degrees F. Some raw vegans believe cooking food destroys the complicated balance of micronutrients or that it produces dangerous chemicals.

Lacto vegetarianism This includes dairy products but not eggs, so it’s the opposite of ovo vegetarianism. The diet allows for foods like milk, cheese, yogurt, butter and cream, and a typical diet also includes vegetables, fruits, grains and nuts. The practice of lacto vegetarianism for many people originates from ancient India and was originally based on religious beliefs surrounding the practice of nonviolence and the idea that all living beings have equal value. Continued on page 60

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continUeD From page 59

woRds oF Caution Vesanto Melina, a registered dietitian who has published numerous books on vegetarianism, weighs in on some of the challenges of vegetarian diets. vitamin B12: Vegetarians and vegans should especially keep up with their Vitamin B12 levels by taking multivitamins, supplements or B12-fortified foods. cholesterol: Some vegetarians decide to keep eggs in their diet because of

the protein it provides, but eggs are also very high in cholesterol (one egg uses up your cholesterol quota for the day), so watch out for that. Protein: Especially for those on a raw vegan diet, it is challenging to keep protein levels high enough, Melina said, and so she suggests eating a lot of beans and leafy greens like kale and Romaine lettuce. fish: Those who eat fish need to be careful about where they’re getting their fish as some can contain mercury and other toxins due to runoff and water pollution. calcium: Make sure you get enough calcium, using

tRying to go vegetaRian oR vegan? 1. go with what You Know: Figure out some things that you eat that are already vegetarian, especially bean-based meals like chilis or soups. 2. BaBY stePs: Find some recipes that you can just adjust slightly to become vegetarian. Try a pea soup without a ham60

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bone or a chili without lard. Work on foregoing cheese or replace with a vegan cheese. 3. taKe the Plunge: Find some vegan/vegetarian recipes that you’d like to try out. Sign up for a cooking class or get together with a friend once a week. Have some fun with it!

products like fortified nondairy milk and lots of leafy greens like Romaine lettuce, kale, cabbage or broccoli. vitamin d: Be sure to remember your Vitamin D. Some eggs and mushrooms might have Vitamin D, but otherwise the vitamin isn’t very pervasive in nature. Go for some fortified nondairy milk or Vitamin D supplements. And lastly, sit outside in the sun without sunscreen for 10 to 15 minutes a day. Bones: Stay healthy and strong by doing weight-bearing exercise. omega-3s: Find a good source of omega-3s, like walnuts, ground flaxseed, flaxseed oil or a supplement form.

For more about Vesanto Melina and her many books on vegetarianism, veganism, raw foodism and more, visit nutrispeak. com.


he AlthY liVing

SUPER sMoothies By Torie fosTer < Delight eDitorial aSSiStant

W

hat if I told you there was something that could give you clear skin, boost energy and help with weight loss, all on its own? Good news: There is, and it’s called a Super Smoothie. Before you start imagining gross, green-colored sludge or wave me off with disbelief, know that these smoothies are not only packed with tons of nutrients and health benefits; they also taste good and keep you full, making them perfect for breakfast! Ranging from coconut oil and chia seeds to watercress and sea buckthorn, these magical ingredients will have your body in super shape in no time. My family makes these smoothies every day — it’s like our religion. My dad says his overall health and attitude have noticeably improved and that he craves less “junk food” since starting these smoothies, and my mom has stopped wanting any sort of sugar entirely, likely thanks to the chia

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seeds. Everywhere we go, people ask my mom what her “secret” is, complimenting her on her skin and on how young she looks. And every time, she tells them about our smoothie recipe. My grandmother has been making these smoothies for three years, and she hasn’t even caught a cold. Though they take some time to prepare, it’s so worth it as soon as you take that first sip. You’ll quickly begin to notice results in your overall health — physically, emotionally and mentally. I won’t bore you by going through the benefits of every single ingredient in these smoothies, but here are some of our all-star players.

PineaPPle core: The pineapple isn’t exactly new to the health playing field, but what many people don’t know is how beneficial the core is. You should make sure you’re including this part. To get the core,

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remove the green stem, slice the brown peel around the entire pineapple, slice the pineapple into four equal rounds, and look at each section for a circular, woody center, which is the core. The core contains a lot of bromelain, which has been shown to reduce pain and inflammation. Studies also suggest it can help prevent cancer and shrink tumors and support digestion and the immune system.

chia seeds: Chia seeds once acted as a food source for ancient Mayans and Aztecs. Warriors relied on the seeds to boost energy and increase stamina before going into war, which makes sense considering two tablespoons of chia seeds contain four grams of protein and 11 grams of fiber. They also contain omega-3s, antioxidants, calcium, vitamins and minerals. Put it straight into


he AlthY liVing the blender or mix with water to form a “chia gel.”

amaZing grass green suPerfood: Your

daily serving of fruits and vegetables all in one container. This full spectrum of green superfoods, combined with antioxidantrich fruits, packs a powerful punch of whole food nutrition. Energy-filled and nutritional, this addition to your smoothie naturally detoxifies and boosts your immune system, and meanwhile, its probiotics and enzymes aid digestion and absorption. Choose from a variety of flavors like Orange Dreamsicle, Pineapple Lemongrass and Berry.

sea BucKthorn: Contrary to how its name

might sound, this is actually a small fruit that grows in the Tibetan Himalayas. The sea berry protects itself against elements by producing powerful nutrients, making it an impressive source of Omega 3, 6, 7 and 9. Promotes healthy skin, hair and nails. I recommend trying Sibu Beauty, which makes a Sea Buckthorn Liquid Supplement for skin, hair and nails.

Kefir: I like to think of Kefir as a calming

agent. It’s especially beneficial for those with Celiac Disease and gluten intolerance because it cleanses the intestines and is lactose-free. Similar to a drink-style yogurt, Kefir contains yeast and friendly probiotic bacteria, providing vitamins, minerals and protein. Contributes to a healthy immune, nervous and digestive system.

aPPle cider vinegar: Apple Cider Vinegar, made from cider or apple must, is some powerful stuff — in taste and benefit. Rich in enzymes and potassium, it helps the immune system, weight control and digestion, and rids the body of toxins. Also maintains healthy skin and relieves pain caused by exercise. Look for brands like Bragg that contain the “Mother of Vinegar,” extremely high in protein. Just don’t pour too much — a little goes a long way! <

Super Smoothie yiEld: 3 To 4 SErvingS gluTEn-frEE, Egg-frEE, Soy-frEE, cornfrEE, ricE-frEE While you can refrigerate this smoothie mix and save it, it’s best to have the smoothie that day, since the longer you wait, the less powerful it becomes. you will also need a fairly large blender for this recipe — i personally recommend the Vitamix 5200 model, but a blender with a 64-ounce container should work, too.

1 cup diced pineapple, including core 1 whole banana 2 cups kale leaves 2 cups spinach leaves 1 cup blueberries 1 cup raspberries 1 cup strawberries, including the stem and leaves 2 cups broccoli 2 cups watercress 3 tablespoons flax seeds ½ to 1 cup chia seeds, soaked in water, or 3 tablespoons dry chia seeds 1 tablespoon Amazing Grass Green Superfood 1 cup acai juice 1 teaspoon Sibu Beauty Sea Buckthorn Liquid Supplement, or equivalent 1 cup coconut water 3 to 4 tablespoons coconut oil 1 cup Kefir 3 to 4 tablespoons fish oil 1 to 2 tablespoons apple cider vinegar 3 teaspoons cinnamon 1 tablespoon honey

1. chop up pineapple. To get the pineapple core, remove the green stem, slice the brown peel around the entire pineapple, slice the pineapple into four equal rounds, and look at each section for a circular, woody center, which is the core. Add into the blender. 2. cut banana into pieces and add into the blender. 3. rip up kale and spinach leaves and cut up broccoli into pieces. Add into the blender. 4. Add the blueberries, raspberries, strawberries, broccoli, watercress, flax seeds, chia seeds and Amazing grass green Superfood into the blender. push down to make more room. 5. Add the acai juice, sea buckthorn, coconut water, coconut oil, Kefir, fish oil, apple cider vinegar, cinnamon and honey. you may have to push the ingredients down some more; if so, simply use a spoon to push them down and make more room, or blend the ingredients for a few minutes before adding the rest in. 6. once all of the ingredients have been added, blend them up, starting on low and gradually working toward high and blending for several minutes. once the mixture is smooth and free of chunks, slowly turn the blender back to low and then off. Serve immediately for best results. nuTriTion pEr SErving: cAloriES: 960, fAT: 56g, SATurATEd fAT: 20g, cHolESTErol: 115Mg, SodiuM: 210Mg, cArbS: 106g, fibEr: 31g, SugArS: 49g, proTEin: 20g

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GIVING BACK

delight heroes

Chandice Probst:

working for a

clear future”

By Sara Benner Delight Editorial Intern

Chandice Probst starts her morning between 5:30 and 6 a.m. with her youngest son calling, “Momma, Momma, Momma!” Then she’s out of bed, making breakfast for her two sons, Jaxton and Madden, four and two years old. If raising awareness about Celiac Disease were a weight-lifting championship, you would be hard-pressed to find someone who could bench better than Chandice. From founding a support group chapter in Arizona to hosting public Celiac Awareness events around the country, Chandice has her hands completely full. As president of the Arizona East Celiac Disease Foundation Chapter, which she founded in 2009, she hosts monthly meetings complete with door prizes and a community library chock full of gluten-free cookbooks. Though Chandice values expanding knowledge of gluten sensitivities within the gluten-free community, she says that’s not enough. To spread knowledge about Celiac Disease in Arizona, she hosts public Celiac awareness fundraising events, like the one she did for the “Breaking Dawn” midnight release, complete with gluten-free pizza, a 12-foot dessert bar and “Twilight” T-shirts. Chandice says that they sold most of the tickets to people who didn’t have Celiac Disease, because when they asked who there had a gluten-sensitivity or Celiac Disease,

‘Gluten-Free Calendar’ Athletic Teams < Miami Heat < Dallas Mavericks < Utah Jazz < Phoenix Suns < San Antonio Spurs < New York Knicks < Los Angeles Dodgers < Chicago White Sox < San Diego Padres < Arizona Diamondbacks < Denver Rockies < New York Yankees only about five people raised their hands. “The biggest thing we need to remember is to raise awareness outside of our immediate community because so many people don’t know about it,” Chandice said. “So if they’re suffering or a loved one is suffering, they can remember what they learned and be like, ‘Hey, maybe I should get tested for Celiac Disease.’ ” Celiac Disease affects nearly 1 in 133 Americans, and many go undiagnosed for years. Her success with these kinds of events made her want to expand her reach. That’s when she started both “Gluten-Free Frenzy,” a gluten-free giveaway blog that’s well-

known for its annual “25 Days of Christmas Gluten-Free Giveaways,” and “Gluten-Free Calendar,” which hosts sporting-eventrelated activities to raise awareness. The teams in the campaign are quite impressive: NBA Champions like the Miami Heat and the New York Knicks and Major League Baseball teams, including the Chicago White Sox and New York Yankees. A portion of the proceeds goes toward Celiac research. “I want research to be done so there could one day be a test for non-Celiac gluten sensitivity and also so that more research can be done for Celiac Disease,” Chandice said, “... so the future for my babies, and for those with Celiac Disease and gluten sensitivity, is a more clear future.” Despite having her hands full, she strives to make her family come first. She arranges her schedule so that the bulk of her work takes place while her children are asleep. As soon as they’re down for bed at 7 p.m., she fires up her laptop and works until after midnight with her husband, Josh, who burns the midnight oil beside her. “I could not do anything I do without him,” Chandice said. “If my husband wasn’t doing it with me, it would be really hard. But he’s doing it with me, and he’s just as passionate about it as I am.” <

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january-february 2014

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ARticle and photos By Tiffany Janes, Delight Contributor

TR AVEL & Leisure

a decade of dining Celebrating the gluten-free headway weâ&#x20AC;&#x2122;ve made in the past 10 years

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tr AVel & leiSure

gluten-free

then &now

we’re taking a walk down memory lane by remembering some of the common scenarios experienced while attempting to dine out gluten-free. when looking back at the not-so-good ol’ days, it’s very easy to highlight the positive changes over the last 10 years!

1

In the dead of winter, a large family went out to a restaurant. The menu was overwhelmingly large, but the one gluten-free guest in the family was politely told there was nothing safe for them to order except an undressed chef salad. When it arrived, it was in a chilled bowl and the lettuce was nearly frozen — not a great way to enjoy the holidays when it’s 30 degrees outside.

2

Ten years ago, someone on Delight’s staff went on a first date in a major U.S. city to a restaurant that was extremely difficult to get reservations at. When the guest with Celiac Disease asked about the menu, they were nicely told that there really wasn’t anything that the establishment deemed safe for them to eat and it was probably a good idea for them to leave and find another spot for dinner.

3

In a large city, a company that makes fresh pasta and sells it to local Italian restaurants started touting its buckwheat pasta as being gluten-free. Certainly if the pasta was made with pure buckwheat flour, it would have been gluten-free. However, the pasta-maker was using a buckwheat blend flour made of half buckwheat and half semolina wheat — not at all gluten-free! 80

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what amazing progress we’ve made since 2004! delight has heard from readers who’ve enjoyed some exciting meals in gluten-free style when dining out. read on for some of our favorites!

bRunCh Gluten-free brunch options used to consist mostly of eggs, bacon and potatoes. But these days, gluten-free pancakes and even French toast seem to be popping up everywhere. You’ll even find special options like blueberry, banana and chocolate chip pancakes! Most of the versions we’ve tried are insanely delicious, and no one would ever suspect they’re gluten-free.

PiZZa Not all gluten-free pizza is created equal. Some restaurants that offer gluten-free pizza these days understand cross-contamination issues and others don’t deem their glutenfree option to be safe for people with Celiac to eat. Be sure to question how gluten-free pizzas are made before devouring a glutenfree pie when dining out. That said, plenty of places serve wonderful gluten-free pizzas in the U.S. these days, and some even offer gluten-free beer to wash it down! >> Find it at: amici’s west coast Pizzeria, zpizza, Pizza fusion, godfather’s Pizza

desseRt It’s very common to find gluten-free crème brulee for a safe desser t option, but in the past few years, a growing number of chain and locally owned restaurants have begun serving gluten-free (flourless) chocolate tor te, cakes and brownies — some topped with ice cream, if desired. We love that the gluten-eating patrons devour these decadent treats totally unaware that they’re gluten-free! >> Find it at: Bonefish grill, the capital grille, outback steakhouse

Pasta

While it was once unthinkable to find a burger with a GF bun in the U.S., several regional and national chains now offer gluten-free buns, and some places even serve safe French fries as well. Many smaller joints are also getting into the action. Adding certified gluten-free buns to the menu is actually one of the easiest changes to make — one that can make a great impact on the business’ bottom line!

Pasta is another dish that many people miss terribly when they start dining out glutenfree. Thankfully, there are a good number of national chain Italian restaurants that now serve glutenfree pasta. Many places also have gluten- and dairy-free sauces as well! It’s always a good idea to confirm that the gluten-free pasta is cooked in clean water that is not used for the regular pasta.

>> Find it at: cheeseburger in Paradise, red robin, margaritaville

>> Find it at: olive garden, carrabba’s, romano’s macaroni grill

>> Find it at: the original Pancake house (not all locations), cocoa’s Bakery, egg harbor café

buRgeRs

delightgluten fr ee.com


TR AVEL & Leisure

dining out in

INDY By Alexandra Shimalla, Delight Editorial Intern

N

estled in the middle of Indiana and home to six districts all with their own personality, Indianapolis boasts a variety of activities for everyone. Massachusetts Avenue represents the trendy art district. Fountain Square brings a European feel to the middle of America. The Canal Walk and White River State Park house all of the state’s museums, including the Children’s Museum of Indianapolis, as well as the Indianapolis Zoo. The city still supplies a myriad of tourist activities, such as Monument Circle. But we all know that food is the most important aspect of any vacation! No matter where you go or what you see, plan plenty of time to satisfy your hunger at these great restaurants! Scotty’s Brewhouse www.scottysbrewhouse.com With six locations throughout Indianapolis, a good-quality burger is not hard to find. The staff and management team at Scotty’s Brewhouse have been intensively trained to handle all allergies and label all gluten-free foods with an American flag toothpick. As Mark Sontag, kitchen-training coordinator for Scotty’s Brewhouse, said, “Instead of hiding from [food allergies], we have done our best to embrace 82

january-february 2014

them.” All burgers and sandwiches can be served on Udi’s bread. Their most interesting sandwich has to be the “Late Night with Jennifer,” a chicken sandwich with mo’fo Thai peanut sauce topped with pepper Jack cheese and a slice of pineapple. But if you’re not that flavor-daring, you can always order a juicy “Lucy Burger,” the simple cheeseburger, their most popular gluten-free entree. Also, save some room for dessert: salted caramel cheesecake atop an almond crust. Yes, a restaurant where you can have a hamburger on a bun and cheesecake for dessert!

delightgluten fr ee.com

SoBro Café www.sobrocafe.com With the mission statement, “Make real food for all people,” SoBro Café is no doubt serious about their menu. In an effort to offer food for all allergies or preferences, most items are vegetarian, vegan or gluten-free. Serving scratch-made, internationally inspired favorites, 95 percent of their menu is either naturally gluten-free or can be adjusted easily. SoBro can transform all sandwiches into their gluten-free counterparts by either Continued on page 84


still

Hungry?

Visit delightglutenfree.com to find hundreds of gluten-free recipes from past issues.

get social with us! DelightGlutenFree

delightgfmag

delightgfmag

@delightgfmag

follow delight gluten-free magazine today to get instant gluten-free recipes, stories and giveaways!


tr AVel & leiSure continUeD From page 82

serving it over brown rice, quinoa or atop Udi’s bread. If you’re lucky, you may be able to try their special quinoa raspberry pancakes served at brunch. With extremely knowledgeable staff members, some with Celiac Disease themselves, SoBro Café understands the challenge of gluten-free eating. They stress that their kitchen is not completely gluten-free, but they take all the proper precautions to ensure the items are as safe as possible. As long as you let your waiter know, you will enjoy a delicious gluten-free meal. tuliP noiR CaFé www.tulipnoircafe.com Tulip Noir Café serves breakfast and lunch, with brunch on the weekends, and doesn’t skimp on the gluten-free items. They are extremely serious about all allergies and take great measures to ensure gluten-free bliss. If the food is naturally gluten-free, look for a “gf” on their menu — luckily, most of their items are! Making their dressings and soups from scratch, while using natural ingredients for everything less, Tulip Noir knows exactly what is in every meal. They also offer gluten-free alternatives such as a brown rice wrap, Udi’s multigrain bread, and Glutino’s corn English muffin to make everyone happy. Although they bake fresh gluten-free goodies daily, Thursday is their designated gluten-free baking day, with espresso brownies, chocolate chip cookies, gorgonzola cranberry biscuits and the like lining their shelves.

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CaFé PataChou www.cafepatachou.com Serving breakfast, lunch and all the popular favorites, Café Patachou knows how to please. All of their dressings are made from scratch, and their entire menu is made using the finest natural ingredients from Indiana. When a steaming bowl of tomato artichoke soup and your choice of sandwich arrive, you can dive in knowing you’re eating the best quality ingredients. Established in 1989, Café Patachou was created to take the local ingredients and make the best food. Goal achieved. Amidst countless awards, the Patachou received “Best of the Midwest” for the past two years. Now you can be the judge of their newly released gluten-free crepes! Sweet or savory, these are definitely award-winning! naPolese www.napolesepizzeria.com A child company of Patachou Inc. and brother to Café Patachou, Napolese is a sure-to-please pizzeria in Indianapolis. Though Patachou Inc. does not claim to be 100 percent gluten-free because of possible cross-contamination, they strive to do all they can to prepare the most authentic, yet safe, gluten-free foods possible. By using a designated sheet pan, special plate markers for gluten-free dishes, as well as importing their dough (one of the only foods that isn’t made in house), Napolese presents glutenfree diners with an opportunity to indulge in great pizza. gReeK islands RestauRant www.greekislandsrestaurant.com The best indicator of a restaurant’s popularity, despite your stomach’s growling, is the length of their line at dinner. As this is the case every night at Greek Islands Restaurant, be sure to book a reservation or be ready to wait. Operating in the same location for the past 26 years, Greek Islands Restaurant has an entire gluten-free menu loaded with favorites from Greece. Serving freshly made hummus and

soBro’s Peanut sauce temptation

tzaziki sauce to various kabobs and skewers. This food is sure to make your hungry stomach yell, “OPA!” woody’s libRaRy RestauRant www.woodyscarmel.com Located in what once was a Carnegie public library, Woody’s features everything from classic comfort-food favorites to any type of creation Chef Richelle can think up. Open for lunch and dinner, this bi-level libraryturned-local food spot offers plenty of gluten-free, lactose-free and vegan alternatives. In addition to their gluten-free entrees, customers are encouraged to try the “build your own” option by choosing a protein, sauce and two sides. Also, persuade someone at the table to order their top-selling lunch item: the Bun-less Oven Bake Sandwich, a grilled chicken breast topped with spinach, provolone, fresh mozzarella and a drizzle of balsamic glaze. Then steal a few bites while they aren’t looking. thai CaFé www.indythaicafe.com Located in the Broad Ripple Village, Thai Café has held its own as an Indianapolis favorite since 1998. Noticing the rapidly increasing number of customers requesting gluten-free meals, Thai Café decided to change their restaurant slightly to accommodate more people. Although the obvious fried foods or noodle-based dishes are still off limits, the majority of their menu can be adjusted to fit the gluten-free palate. Just let your waiter know, and they can guide you to the perfect meal!


tr AVel & leiSure

SPEEDING

tO

soChi

record-breaking speed skater chris creveling has his skates set on the 2014 olympic games — and took on a gluten-free diet to help. By Torie fosTer, Delight eDitorial aSSiStant

C

ris Creveling is well on his way to becoming one of the fastest speed skaters in the world. And yet, one of the biggest challenges the 26 year-old has faced? Switching to a gluten-free diet. Creveling, who holds the 1000m national short track speed skating record, is aiming for the 2014 Olympic Games set in Sochi, Russia, in February. But because Creveling’s body couldn’t digest and process nutrients, he initially struggled with the training. “I wasn’t really comfortable with my diet,” said Creveling, who trained with Team USA in Salt Lake City for several months. “There was all kinds of inflammation problems with my body, and I wasn’t able to do the training.” His nutritionist suggested going gluten-free. “It turned out to be the perfect recipe, and I just started skating really well immediately,” he said. “My body was able to turn it into energy quicker and easier. I even put on muscle, I put on lean mass, instantly.” Upon switching in May 2012, he said the diet has kept him fuller longer and helped him get in better shape. That same year he broke the U.S. record for the 1000m, out-timing Olympic medalist J.R. Celski and making the 2012-2013 World Cup Team. Team USA also won a bronze medal in October 2012 in Montreal — only 88

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Creveling’s second World Cup. “With the gluten diet, I would just eat tons of pasta and bread and never feel like I had eaten enough,” he said. “With the gluten-free diet, I ended up eating less but achieving the same result, while eating more nutritious food.” A protein-packed diet is important for these athletes, who burn up to 6,000 calories every day while speed skating, a form of competitive ice speed skating that sees four to six skaters on an oval ice track. Creveling often cooks to make sure he’s got leftovers for the week, especially when he’s on the road training with Team USA and gluten-free options are scarce. “I bring lots of food with me, and I bake before I go to make sure I have lots of good breads,” he said. Creveling has been skating for most of his life. At his hometown in Kitnersville, PA., his parents owned a roller rink, and he learned how to skate when he learned how to walk. In 2007, he transitioned to ice speed skating, pulling his skills from a background in cross-country, basketball, cycling and football. Speed skating is “so complicated compared to other sports,” he said. “We have our techniques for skating on the ice, which are totally alien to other people. You don’t realize how much technique is involved. It’s kind of an art

delightgluten fr ee.com

form, and if you don’t have that technique right, you’ll never be fast.” Short track speed skating didn’t officially become a part of the Olympic Games until 1992. It has gained in popularity recently, but the sport remains underfunded, Creveling said, prompting many, himself included, to take to sites like GoFundMe and RallyMe to gain financial support. On his personal GoFundMe page, Creveling has received more than $6,000 toward his goal of $35,000. Among the “rewards” ranging from bronze to gold he offers to donators are an autographed picture for those who give $100, a framed autographed picture for those who give $300, and the silver award plus dinner on Creveling for those who give $500. “It’s a great support base that’s helped me along the way,” said Creveling, who plans on making a trip home to take a few people out to dinner soon. Olympic Trials take place this month. The U.S. Olympic team can carry a maximum of 10 short track speed skaters: five men and five women. The 2014 Sochi Olympic Games begin Feb. 7. <

>> For videos, stories, photos and schedules for Chris Creveling and all of the u.s. athletes competing in the olympics, visit nbColympics.com and teamusa.org.


indulge

Winter Gadgets!

What we’re playing with in Delight’s Test Kitchen! By Torie fosTer, Delight eDitorial aSSiStant

Winter has settled, and that means it’s time to cozy up in the kitchen with some hot soups, warm breads and simmering stews. Of course, winter also means sweet treats like seasonal apples and candies. But just because lots of winter meals take some time to cook doesn’t mean they should cause a hassle. With these fun gadgets, you’ll enjoy your time in the kitchen — and the delicious, warm dish you’ll savor in the end!

Kuhn Rikon Apple Knife Colori

Cute and convenient, this apple slicer can cut and core an apple in seconds. Perfect if you’re looking for wintery snacks like apples with peanut butter or as a prepping tool for pies, breads and other desserts. The paring blade swings open and closed, and its nonstick Japanese carbon steel blade makes for a super sharp edge. The corer also easily takes out the apple seeds. Now that’s called getting the job done. Kuhn Rikon, $16.00 http://us.kuhnrikon.com

Cuisinart 3.5 Quart Programmable Slow Cooker

Cook up some warm soups and other winter dishes with this slow cooker from Cuisinart, which includes a convenient 24-hour LCD countdown timer and four cooking modes. It’s ceramic, conveniently sized, and its nonslip rubber feet allow it to sit comfortably on any countertop. Features a touchpad control panel with LED timer display and a removable 3.5-quart oval ceramic cooking pot. Cuisinart, $59.95 www.cuisinart.com

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Emile Henry Bread Cloche

Everyone loves the comforting smell of baking bread filling up the house! You can make your own artisan bread with this new Emile Henry Bread Cloche, which replicates the process of cooking in a brick oven. Its bell-shaped cover lets you proof your bread directly in the bread cloche, and the lid traps steam from the baking bread to simulate a steam-injected oven, giving the bread a crunchy, chewy crust. Includes a recipe and instruction booklet. Emile Henry, $130.00 www.emilehenryusa.com

Calphalon Contemporary Nonstick 16-inch roaster Set

Taking on the task of roasting a turkey or chicken can be daunting. Calphalon roasters ensure the perfect bird, thanks to their heavy-gauge aluminum that can withstand consistent heat. Plus, it comes with a U-shaped nonstick roasting rack, turkey lifters and an injection baster. Can also accommodate several different cooking methods. Calphalon, $79.99 http://store.calphalon.com

‘The All in One’ Immersion Blender by Breville

For all those soups you’ll be making this winter, try out this superhero of a blender, which allows you to blend, mash, chop and slice all in one station. This multiple-function tool includes a stainless steel immersion blender, an adjustable slicing disc with 18 thickness settings, and an adjustable mashing leg for fine, medium or coarse textures. Each part is also dishwasher-safe. Thanks to this blender, you’ll be sitting back to relax with a warm bowl of soup in no time! Breville, $199.99 www.brevilleusa.com


market

an expanding

Safeway launches its own private gluten-free line, marking massive headway in the industry By Torie fosTer. Delight eDitorial aSSiStant

T

here’s a whole new meaning behind the name “Safeway” now.

Safeway, one of the largest grocery stores in the United States, recently launched an Eating Right product line — one that’s entirely gluten-free and in Safeways everywhere. That’s more than 1,600 stores across the U.S. and Canada. The new Eating Right Gluten Free line consists of six new categories of products, including pastas, quinoas and risottos, gra-

nola bars, cookies and baking mixes. These products are made in facilities that are third-party certified for gluten-free manufacturing, which means they use preventive systems and processes so as to avoid any potential cross-contamination by products that aren’t gluten-free. While gluten-free options are becoming significantly more widespread at a number of stores like Whole Foods and Giant, Safeway is the first mainstream grocery store to launch a private line of gluten-free items.

“Safeway listens to the needs of our shoppers and created these products in response to their desire for delicious, affordable and convenient food products that meet their specific needs,” said Joe Ennen, VP of Consumer Brands at Safeway. The new products “provide shoppers with a variety of certified gluten free foods at great prices, with the taste and texture of the real thing.” Ennen said the decision was part of a “natural evolution” for Safeway in today’s

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Eating Right Product Highlights 1. eating Right for gluten Free Quinoa side dishes provide safeway shoppers with superb tasting, restaurant-quality side dishes that feature the goodness of quinoa. to complement and enhance quinoa’s naturally great taste, safeway has added the finest herbs and spices to create flavor that will delight the taste buds. 2. the eating Right for gluten Free devil’s Food Cake mix has the richness of real cocoa, making it an indulgent treat, and the yellow Cake Mix is moist and perfect for any occasion. 3. the gluten-Free Cookie Mixes, chocolate chip and sugar, have just the right level of sweet with a buttery finish that makes them taste even better than conventional mixes. continUeD From page 89

marketplace. The line of Eating Right products already promotes healthy eating and nutrition, with a variety of products ranging from frozen foods to baked goods. All the products come in packaging that’s color-coded to reflect different nutritional information. The gluten-free line has the same. “Today’s shopper should have options to allow them to live a healthy lifestyle,” Ennen said. “Safeway understands that everyone eats differently, which is why the Eating Right brand offers a complete line of value priced products that meet a variety of health and lifestyle needs.” Before the release of the Gluten Free Eating Right line, Safeway had already included a number of gluten-free products, such as Betty Crocker and several other brands. Creating a private line is a little more expensive, though. Still, Ennen noted cost wasn’t the main priority. “While there are costs associated with launching a line that requires products be certified, it is important for shoppers who are on a gluten-free diet to be confident they can trust the products with the gluten-free label,” Ennen said, “and they can at Safeway stores.”

4. eating Right for gluten Free Multi-Purpose baking Mix is the perfect base for favorites, including pancakes, pizza crust, muffins, biscuits, scones and popovers.

Nurture • your • CalliNg learning how to use healthy “I’m food to my advantage, and how to share that knowledge. ” Terasak Roeksbutr, MS (2013)

Create a Healthier World Degrees Include: • Ayurvedic Sciences • Naturopathic Medicine • Nutrition • Psychology • Exercise Science • Midwifery

Safeway also offers a 100 percent money back guarantee on the products, so if customers aren’t happy, they can receive a full refund. The primary concern, though? Getting the word out. “The biggest challenge ... is ensuring current and potential Safeway shoppers are aware of these new products and the benefits they provide,” Ennen said. <

Learn more: Cooking.Bastyr.edu • 855-4-BASTYR Seattle • San Diego

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