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Tuesday, July 24, 2012
Gluten-Free Menu Planning with Sweet Roots NYC
Join the NYC Celiac Meetup Group for a GF menu planning workshop hosted by Marisa Smith, founder of Sweet Roots NYC, that will give you the tools to kick packaged, processed foods to the curb and start eating fresh, whole foods with ease. Learn how embracing home cooking and a real food diet can make eating less treacherous and more joyful.

Marisa will share Sweet Roots NYC strategies for planning, shopping and prepping so that you can get healthy, home cooked meals on the table in 30 minutes or less. She'll cover the tactical - from planning turnkey menus to storing food for shelf-life - as well as the emotional.
You'll walk away knowing how to:
  • Plug seasonal vegetables and alternative grains into 3 menu templates - Stock your refrigerator for maximum shelf-life
  • Prep your meals to cut down cooking time
  • Repurpose leftovers so that none of your kitchen time goes to waste

The workshop will be 45 minutes, followed by a Q & A. Sweet Roots NYC will provide healthy GF snacks!
About the presenter: Marisa Smith is the founder of Sweet Roots NYC, a farm-to-table food delivery and menu planning service that helps busy professionals get out of the take-out and processed food rut, so that they can be healthier, more productive and, ultimately, happier. On a weekly basis, Sweet Roots NYC delivers all of the ingredients clients need, already washed, cut and measured, so that it's a cinch to get dinner on the table in 30 minutes or less.
Marisa received her degree in food studies with a concentration in cultures of home cooking at the Gallatin School of Individualized Study at NYU. She honed her culinary chops in the kitchen at Eat, as an assistant to food writer Molly O'Neill and on her own as an avid home cook. She is an advocate of home cooking as a means of fostering physical, emotional and social well-being.
Tuesday, August 14, 2012
6:30-7:30 PM
Basement in Think Coffee at 248 Mercer Street (between 3rd and 4th)
$10 per person 

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Thursday, July 19, 2012
Gluten-Free Fun on the CookBliss Podcast
Last week, I was thrilled to be interviewed by the extremely talented Elizabeth Barbone of GlutenFreeBaking.com. Elizabeth recently launched Cook Bliss, "the food lover's podcast with a gluten-free and food allergy twist." In her new podcasts, Elizabeth covers all things food and shares stories about what it like to navigate a special-diet lifestyle. In the interview, we talk about me growing up gluten-free, my Gluten-Free globetrotting travel, and the NYC Celiac Meetup group

I met Elizabeth a few months ago when she was meeting with her publisher in New York City. I was beyond flattered that she reached out to me for this meeting. As we sat and sipped coffee together, I felt like I was talking to an old friend. If you aren't reading Elizabeth's blog or reading her weekly column on Serious Eats, you should be. Not only she is a talented gluten-free recipe maker, but she is one of the most down-to-earth people in the gluten-free industry today. Elizabeth has also written two cookbooks: Easy Gluten-Free Baking and How to Cook Gluten-Free: Over 150 Recipes That Really Work.

Visit Elizabeth's new Cook Bliss website to listen to my interview or click on the play button below. My interview starts around the 33 minute mark. You can also download directly from iTunes.



 

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Setting the record straight: Dispelling GF Manufacturing Myths (Webinar)

The gluten-free market is booming, and while that means more options are on shelves, it also makes it harder to tell whether a product is truly gluten-free. Persons with celiac disease and non-celiac gluten sensitivity know that a gluten-free diet is the only way to treat their conditions, but many find reading the nutrition labels of packaged products to be confusing. Why? While there are many conscientious gluten-free manufacturers taking the strictest precautions to ensure safe products, consumers still need more education about how to decipher nutrition labels. In a 60-minute talk using consumer-friendly language, Tricia Thompson, MS, RD, will provide an explanation of 20 ppm, discuss the role of food safety in gluten-free manufacturing practices, and clear up popular myths that bombard the gluten-free market.
Frito-Lay

Speaker:  Tricia Thompson, MS, RD; The Gluten-Free Dietitian, Nutrition Consultant Celiac Disease, Founder Gluten Free Watchdog, LLC
Sponsored by Frito-Lay, this webinar is free of charge.
When: Thursday, July 26, 2012
Time: 8:30 p.m. ET/5:30 p.m. PT
Where: Your computer
Watch & Win!
Ten lucky participants will win a Gluten-Free Prize pack on behalf of Frito-Lay, containing a chip and dip bowl set, a bag of Lay’s® Classic potato chips and Tostitos!® Scoops!® tortilla chips and a copy of Nicole Hunn’s cookbook, Gluten-Free on a Shoestring. Valued at $35.
Note: The National Foundation for Celiac Awareness (NFCA) provides information on gluten-free events as a service to the community. Please note that NFCA cannot assure the event participant or restaurant patron of the gluten-free practices or knowledge of the restaurants cited if they have not completed NFCA’s GREAT Kitchens program, which provides accredited gluten-free training to restaurants and other foodservice providers. Please call the venue directly to learn more about their preparation processes.


The webinar will be available athttp://www.celiaccentral.org/webinars/archive/
Note: A recording of each Webinar will be posted along with the Webinar slides within 72 hours after the live Webinar ends. To download recorded Webinars and slides, visit the Archived Webinars page.

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Wednesday, July 18, 2012
Hot as Hell Nutella Milkshake
Friends, as I write this it is 95°F at 9pm here in New York City and I am literally melting. I had a fight with the woman at Best Buy who could not get anyone to help me with the air conditioners and my three fans aren't cutting it. To top it off, my asthma is the worst it has been in a year since the mold epidemic and I had to go for an emergency nebulizer treatment today. Needless to say I am having a little bit of a sweaty pity party over here. Not really my style since I think too many gluten-free and celiac bloggers are bitching a little much lately, but I digress.

In order to cheer myself up, I decided I wanted ice cream. Since I am too hot to walk to the store and I don't keep ice cream in my apartment simply because I usually eat it all in one sitting, I put on my thinking cap. Then I remembered what I had in the cupboard.... NUTELLA.

A little skim milk, a lot of ice, and a BOATLOAD of Nutella later and my sweaty pity party just got a little bit better. Now, I want to introduce you to my:

Erin's Hot as Hell Nutella Milkshake 

  • 1 cup skim milk 
  • 4 ice cubes 
  • 2 HUGE tablespoons of Nutella 



Put ingredients into blender and blend until smooth. Pour into cup, insert straw, ENJOY! 

 Stay cool my dears.


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Monday, July 16, 2012
$2.00 Gluten-Free at S'Mac Today!!

Happy Birthday! That's right, S'MAC is six years old! And an eventful six years it has been :-). In celebration of our 6th birthday, on Monday July 16th S'MAC will be offering the All-American nosh for $1.00 (Gluten-Free and Vegan for $2.00). So come get your mac fix for a Washington.


  • Available at both the 12th Street and First Park locations. 
  • Limit one All-American nosh per person. 
  • Valid for takeout only, not for dine-in or deliveries. 
  • Must pickup in person at the restaurant or the kiosk. 
  • Not available with multi-grain pasta.



Sarita's Macaroni & Cheese
345 East 12th Street, NY, NY 10003
212-358-7912, 212-358-7917
sarita@smacnyc.com 

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Wednesday, July 11, 2012
Gluten-Free Frito-Lay Recipes
Did you know that many of Frito-Lay's products are gluten-free? Neither did I until the NFCA asked me to try a new recipe using Frito-Lay products. I was really excited about this because I've been in a food rut lately, always eating the same things. I was "assigned" to make Baked Stuffed Tomatoes using Tostitos as the crumb filling. What??? Make a dish using corn chips? I'm in!! 


In addition to my recipe below, the NFCA is featuring guest bloggers as recipe testers for other Frito-Lay recipes all this week. You can see all of the recipes here: http://www.celiaccentral.org/frito-lay/recipes/

Want to win your own Frito-Lay products? Keep reading for more information...


Baked stuffed tomatoes. Photo courtesy of Frito-Lay

Baked Stuffed Tomatoes Recipe

Ingredients:

  • 6 large beefsteak tomatoes
  • About 4 servings of Tostitos Restaurant Style tortilla chips, crushed into ½ cup crumbs
  • ¼ cup fresh basil, cut into thin ribbons
  • ½ cup shredded dairy-free cheese (or ½ cup Parmesan cheese if you’re not dairy-free)
  • 1 cup white kidney beans, rinsed and drained
  • 1 tsp. sea salt
  • 2 Tbsp. olive oil
  • Freshly ground pepper to taste


Directions:
1. Preheat oven to 350. Slice top of tomatoes off and scoop out pulp and seeds. Salt the insides of tomatoes and rest upside down on a wire rack over a sheet pan to extract juices for about 15 minutes.
2. Meanwhile, in a medium bowl, mix together Tostitos crumbs, basil, cheese, kidney beans, olive oil, salt and pepper. Stuff tomatoes with the filling, and bake until tomatoes are cooked through and tops are golden brown, about 20 minutes.
3. If you have some filling leftover, it makes a great mix-in for spinach salad!


I have to say, I was really impressed with how this recipe turned out. I don't love tomatoes but the filling balanced out the flavor well. I ate one stuffed tomato for dinner and I was full. (Might have been all of the Tostitos I ate while waiting that filled me up, come to think of it!) This was really simple to make and I would definitely make this again in the future. 

I made a few changes to the recipe to spice things up a bit. Here were my swaps:

  • Used Tostitos Simply Natural Yellow Corn Tortilla Chips
  • Only used 2 tomatoes since I was cooking for myself
  • Used about 12 chips for the crumbs; 1 serving of chips is approximately 6 chips
  • Used red kidney beans instead of white
  • Added cumin and chili powder to the mix to spice things up
  • Used regular shredded cheddar cheese since I am not dairy free.

Tostitos Simply Natural Yellow Corn Tortilla Chips
Check out the gluten-free icon, 2nd from right on the bottom

Scooped out tomato

Tortilla Chip Crumbs

The filling

Before baking, stuffed to the gills! 

After baking, too much stuffing burst the tomato

GLUTEN-FREE GIVEAWAY: FRITO-LAY
Visit the National Foundation for Celiac Awareness giveaway page to win your very own Frity-Lay gluten-free prize pack! 

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Monday, July 9, 2012
Harvester Brewing Gluten-Free IPA Party
This Wednesday, Harvester Brewing in Portland, OR is celebrating what may be the World's First Gluten-Free IPA. Join them for their release party! If I was in Portland this week, I would totally be there!




Harvester Open House, Belated Grand Opening, GFIPA Release Party
When Harvester Brewing opened, we were weren't in a position to have a huge grand opening party. Now we'd like to do a little something by inviting everybody down to the brewery for an open house to celebrate the release of what may be the World’s First Gluten-Free IPA.

Date: Wednesday July 11th, 2012
Time: 4pm to 9pm
Location: Harvester Brewing World Headquarters, 715 SE Lincoln St. Portland, OR 97214

About the Open House/Release Party/Belated Grand Opening
On the 11th we'll be opening up our brewery to celebrate the release of our GFIPA #1. This is also a rare opportunity to experience the IPA on draft, as we'll be pouring from kegs at the brewery. We'll be sharing free tastes of our whole lineup or you can choose to enjoy an 8 oz. glass for $1. We will also have bottles, cases and t-shirts on sale to go. Our very own chef/delivery-driver/bottle-labeler, Ralph Capolupo will be making some great GF appetizers to snack on while you hang out.

About the IPA
We're excited to release the first in our line of IPAs under the Experiment Ale label. This GFIPA #1 uses Horizon, Willamette, Cascade and Meridian hops for a piney, citrusy, truly northwest IPA bitterness, flavor and aroma. The body to support these hops comes from our pale roasted chestnuts, oats, and organic tapioca maltodextrin.  We plan to release a few different IPAs throughout the year featuring different hops to keep things interesting. This first IPA should start hitting store shelves the week of the 16th.

We’re looking forward to seeing everyone on the 11th.

James and John
Harvester Brewing
http://www.harvesterbrewing.com/

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Friday, July 6, 2012
Photo Friday: Lazy Girl Eggplant Parmesan
Layers of eggplant, olive oil, spices, gluten-free breadcrumbs, cheese, sauce.
Bake 30 minutes at 350.
ENJOY. 

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Thursday, July 5, 2012
Schar USA Opens New US Facility

Two weeks ago while I was preparing for a gluten-free weekend in Vermont, Dr. Schar USA opened a brand new, gluten-free facility in Swedesboro, New Jersey. This is very exciting news for a company that has been importing their gluten-free products to the United States for years. My hope is that this new state-side facility will not only help to distribute the amazing Schar products more widely across the country, but bring their prices down slightly. I basically lived off Schar products while I was in Italy in 2009 and have been a huge fan ever since then. Schar has a wide range of baked goods, crackers, cookies, and even baking mixes. Read on for more information about Schar and their new facility. 





DR. SCHAR USA CELEBRATES THE OPENING
OF STATE-OF-THE-ART GLUTEN-FREE 
FACILITY


Europe’s #1 Market Leader in Gluten-Free Expands in North America With Promise OOffering Tasty, Delicious and Worry-Free Dining Experiences To Celiac and Gluten-Free Communities

LYNDHURST, N.J., July 5, 2012 – Dr. Schar USA, a subsidiary of Europe’s market leader in gluten-free food, announced today the official opening of the company’s first gluten-free manufacturing facility in the United States, which expand its reach to the growing celiac and gluten-free consumers. With a commitment to gluten-free foods that are tasty, delicious and nutritious, the new Schar facility delivers the promise of the company’s mission to enable celiac and gluten-free communities to enjoy foods without the worry.

Located in Swedesboro, New Jersey, the 60,000-square-foot state-of-the-art facility will produce Schar’s popular and newest baked goods. Most notably, Schar is excited to also announce the introduction of gluten-free plain and cinnamon bagels to the U.S. marketplace in response to consumer demand. Additionally, the site will produce the following baked goods:
-      Classic and Multigrain Par Baked Ciabatta rolls and baguettes 
-      Hearty White Frozen Bread
-      Hearty Grain Frozen Bread
-      Upcoming baked goods currently in development


“The launch of our first facility in the United States is an exciting milestone for the Schar
brand,” says Donna L. George, President and COO of Dr. Schar USA, Inc. “The facility
will help accelerate the growth and availability of innovative gluten-free foods in grocery,
natural, and specialty stores as well as restaurants and other food outlets across the
country. Dr. Schar is committed to raising awareness and improving the quality of life of
those in the U.S. who have celiac disease or gluten sensitivity. Our vision is for the
Schar brand to be the U.S. market leader in gluten-free foods and innovation and New
Jersey is a perfect location to support our national distribution and growth.”


“We are proud to proclaim that Dr. Schar, the market leader in Europe based on a
platform of quality, safety, knowledge, and research, is now also made in the USA.”


As a gluten-free facility, Schar will strictly adhere to the same rigorous production
standards followed by all company facilities across the globe. From the selection of raw
materials to the manufacturing of gluten-free baked goods, the facility will comply with
the 20 ppm or less maximum gluten content standard established by the Codex
Alimentarius Commission—a joint program of the World Health Organization and Food
and Agriculture Organization.


Special guests Caren S. Franzini Chief Executive Officer of the New Jersey Economic
Development Authority (EDA) and actress Jennifer Esposito, a celiac, currently starring
in CBS’ Blue Bloods, attended the event. In addition, Dr. Peter H. Green of The Celiac
Disease Center at Columbia University shared a congratulatory message via video to
celebrate Schar’s facility opening.


The new production site is projected to create more than 50 new jobs and help fuel the
state’s local economy in addition to supplying the demands of the exploding gluten-free
marketplace which is expected to top $2.6 billion by the end of 2012.


“The new Schar facility is a tremendous service to consumers in our country that are in
need of gluten-free and baked foods. The company now has breads, rolls and bagels
that are gluten-free and delicious,” said Caren Franzini, Chief Executive Officer of the
New Jersey Economic Development Authority. Ms. Franzini added, “The Schar facility is
also a great economic benefit to the state of New Jersey. We are pleased that Schar
made the right decision to choose New Jersey as the home of their first facility in North
America. We look forward to the company’s continued growth in our state.”


At the event, Schar honored actress Jennifer Esposito’s non-profit organization,
Jennifer’s Way Foundation for Celiac. The non-profit’s mission is to provide education on
celiac disease and to serve as a resource for those living with the disease and choosing
to live a healthy gluten-free life. With a philosophy that every month is Celiac Awareness
Month, Schar selected Jennifer’s Way Foundation for Celiac to help the organization
continue to work on raising awareness of celiac disease and provide information for the
community. The company presented the non-profit with a monetary donation of $2,500.
Ulrich Ladurner, owner and president of Dr Schär Group, who launched the company
over thirty years ago and built a trusted household name among those with celiac
disease, closed the ceremony.


“The U.S. is our new home and we are proud to launch the facility in New Jersey. With a
comprehensive portfolio of products – over 300 – in Europe, the U.S. facility enables
Schar to expand its distribution in the country, while strengthening the Schar brand that
so many consumers have learned to trust and love,” said Mr. Ladurner.


Dr. Schar’s parent company, Dr. Schär AG/SPA based in Burgstall, Italy, invested over
$15 million into its new facility. The company has been developing and producing glutenfree
products for over 30 years and is the leading gluten-free manufacturer in Europe
known for quality, safety, innovation and education with the mission of improving the
lives of those with celiac disease and related intolerances. The company’s
comprehensive portfolio offers a range of products, including breads, rolls, pasta,
cookies, crackers and frozen meals. Schar USA was incorporated in 2007 and has
introduced over 33 products to the U.S. market.


ABOUT DR. SCHAR USA
Dr. Schar USA (www.schar.com) is a subsidiary of Dr. Schär (www.drschar.com), the
market leader in Europe that offers the widest array of gluten-free products. A trusted
household name, Dr. Schar is backed by over 30 years in the marketplace and a worldclass
team of food technologists, dietitians, and scientists. The company provides the
Celiac and gluten sensitive communities a flavorful selection of quality, gluten-free and
trusted products so that they may lead a carefree, pleasurable life. With a commitment to
delivering worry-free dining experiences for the Celiac and gluten sensitive communities,
the company will open its first ever manufacturing facility dedicated to producing glutenfree
breads in New Jersey.


Learn more about Dr. Schar USA and its product line by visiting: www.schar.com or
follow us on Facebook: www.facebook.com/scharglutenfree and Twitter:
www.twitter.com/scharglutenfree.

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Monday, July 2, 2012
Apple Cinnamon Chex Giveaway

You see that in the basket? Yep, it's the all new Apple Cinnamon Chex. This makes not one but SIX gluten-free gluten-free cereals now produced by General Mills. How awesome is that? 

I have to say, I am not really a sugary cereal for breakfast kind of girl. I grew up eating plain puffed rice simply because there was no other gluten-free breakfast cereal on the market in the late 1980s that I could safely eat. Give me sugar in the morning and I am hungry by 9am. But give me some sweet cereal later in the afternoon and I am a very happy girl. I have a sweet tooth and these new Apple Cinnamon Chex are just the ticket! They are a good balance of cinnamon, apples, and sweetness. I was noshing on them all of last week during the slow afternoons at work. 

The new Apple Cinnamon Chex are hitting the shelves nationwide this summer. In honor of this newly launched cereal I am doing a HUGE giveaway. With help from some friends close to Chex, I am giving away  one box of the new Apple Cinnamon Chex to lucky winners... AND I am giving away a grand prize breakfast basket including a box of the new Chex, a cereal bowl, spoon, and basket like the one in the picture to one lucky reader.

Want to win? Here are three ways to enter:
1. Leave a comment below with your name, state, and email address
2. Head over to my Gluten-Free Fun Facebook page, like it if you don't already, and leave a comment on my wall.
3. Visit my other blog, Gluten-Free Globetrotter, and give that page a like too!

Did all three? You are entered three times! It's as easy as that.

All entries must be received by July 6th. I will choose six winners using Random.org and announce the winners the week of July 9th.

Thank you and enjoy!


The contest is now over. Thank you all for your entries! 

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