Celiac Disease & Gluten-Free Diet Resources

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Oct 25 2014

Recipe: Gluten-Free No-Bake PB Energy Squares

Weekday mornings are always busy, especially when trying to feed the kids and pets, if you have them. Being busy doesn’t give you an excuse to skip breakfast, the most important meal of the day. Consider prepping breakfast for the week on Sunday so you can grab and go. I know preparing food in advance is the key to success for me. It not only takes the work out of it when I am already stressed and frazzled, but the thought process, too.

No Bake PB Energy Squares 300x200

Gluten-Free No-Bake PB Energy Squares


  • 3 cups GF quick oats
  • 1/2  cup dried cranberries
  • 1/2 cup chopped peanuts
  • 1/2 cup butter
  • 3/4 cup honey
  • 2/3 cup brown sugar
  • 1 cup peanut butter
  • 1 teaspoon vanilla


In a bowl, mix together oats, cranberries and nuts.Melt butter in a large, heavy bottomed saucepan.Mix in honey and brown sugar and bring to a boil over medium-high heat. Boil and stir for 2 ½ minutes.  Remove from heat.  Working quickly, stir in the peanut butter and vanilla until blended, then thoroughly mix in the oat mixture.Spread the mixture evenly in a greased 9×13 pan. Allow to set before serving. Makes about 2 dozen

*Recipe and image courtesy of Southern Peanut Growers and peanutbutterlovers.com.

Oct 24 2014

Mi-Del Gluten-Free Graham Style Pie Crust

Meijer has been in the process of re-setting their gluten-free aisle for the past few weeks. I was a little concerned at first because some of the products were on clearance, which made me think they might be making the section smaller. Fortunately that wasn’t the case and when I was there yesterday, I found the section to be larger and more organized. I even spotted some products they hadn’t been carrying and found something I hadn’t yet seen gluten-free.

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Mi-Del Gluten-Free Graham Style Pie Crust. What?! I was so excited to see this I grabbed, put it in the cart and didn’t think about buying any ingredients to make a filling with! I guess I’ll be heading back to the store today.

Ingredients: sugar, rice flour, organic palm oil water, corn flour, tapioca starch, corn starch, vanilla, natural graham flavor, natural honey flavor, baking soda, salt, xanthan gum, methylcellulose, guar gum. 

The crust is peanut free in addition to being certified gluten-free.

There are two recipes right on the back of the label, one for No Bake Cheesecake and one for Strawberry Cheesecake. I love cheesecake, so I think that is what I will make, though I found myself trying to remember what kind of pie I had been wanting to make with a graham cracker crust, but was too lazy to make a crust myself. Perhaps a Dutch Apple or Strawberry Pie. I’ll make sure to share our thoughts once I figure it out and we devour it! Mmm…now I’m hungry!

Have you spotted or tried the Mi-Del Gluten-Free Graham Style Pie Crust? 

Oct 23 2014

Recipe: Stuffed Acorn Squash

Fall is here and Thanksgiving is right around the corner. Time flies! Fall to me is all about comfort foods, so when I found this recipe for Stuffed Acorn Squash in my inbox, I knew I had to share it with you all. The recipe come from South Fork & Spoon + ANGO. South Fork & Spoon is a food concierge service and ANGO is farm-to-fork catering in the Hamptons.


Stuffed Acorn Squash from South Fork & Spoon + ANGO 
Yields:  8 servings


  • 4 Acorn Squash, ideally 1-2 lbs each, halved lengthwise and seeds removed
  • 5 teaspoons or more to taste, Salt
  • 2 teaspoons, Ground Black Pepper
  • 2 cups wild rice
  • 3 oz Grapeseed oil
  • 1 teaspoons fresh ground pepper
  • 1 Tablespoons minced garlic
  • 2 cups thinly sliced shiitake mushrooms (stems removed)
  • 4 cups cleaned and rough chopped kale
  • 2 Tablespoons toasted sesame seeds
  • 2 Tablespoons chiffonade ( cut like ribbons) mint leaves 


  • Medium sized pot
  • Fine meshed strainer
  • Baking sheet
  • Pepper mill
  • Sauté pan
  • Spatula
  • Large Bowl

1)     Pre heat the oven to 475

2)      In fine meshed strainer, place rice and run under cold water until clean.

3)     In medium sized pot, add rice + 2 t of salt + 4 cups of cold water. Cover the pot with a lid and bring to a boil on high heat.  Once boiling, reduce heat until rice is simmering.  Simmer for 30-45 minutes or until the rice has absorbed the water and is cooked.  (Note: rice can be cooked up to two days in advance)

4)     On baking sheet, place squash flesh side up and rub with 1 oz  grapeseed oil + 2 t of salt + fresh ground pepper.   Place in the oven and bake for 25-30 minutes or until tender.  Use a fork to test for tenderness.

5)     In a separate sauté pan heat 1 oz grapeseed oil on medium-high heat.  Add shiitake mushrooms + garlic + 1/2 t of salt and sauté until mushrooms are cooked but not browned.  Remove from heat and place in large bowl.

6)     In the same sauté pan used for the mushrooms, heat 1 oz of grapeseed oil on medium-high heat. Add kale + 1/2 t of salt and cook quickly using tongs or a spatula.  Keep the kale moving so it doesn’t brown.  Once wilted, remove and place in bowl with shiitake mushrooms.

7)     In bowl, add cooked wild rice + sesame seeds and mix together.

8)     Taste rice mixture and season accordingly

9)     Fill the cooked squash halves with the rice mixture. Garnish with mint

*Recipe is gluten-free as written.

Oct 22 2014

Review: Simply 7 Quinoa Chips

Late last week I received some samples of Simply 7 Quinoa Chips. I was thrilled to hear that all varieties are non-GMO and gluten-free and healthier than many of the other chips on the market. When I began to look through the case I was sent, I noticed that a serving of chips has 9 grams of protein! WOW! That is impressive for a chip!

Simply 7 is different than many other snack companies on the market. More about Simply 7:

We created Simply7 because of a distressing trend we noticed in our local grocery stores: food made with ingredients that most people don’t recognize and can’t even pronounce. Go to your pantry and see if your favorite products pass this test: Can you name the natural source of each ingredient? Do you know what you are really eating? Can you pronounce the ingredients on the label?

I decided to create a company that makes sure that every ingredient in our products is not only natural but is SIMPLE. I also wanted to show people that simple ingredients are actually exceptionally delicious.

I don’t have a place in my pantry for healthy products that taste like cardboard, so I don’t expect you to have to sacrifice taste either. We took these principles and established the 7 core standards that our company stands behind.

Those 7 core standards are:

  • 1. 0 grams trans fat and no cholesterol
  • 2. No artificial colors or flavors
  • 3. No preservatives
  • 4. Gluten-free ingredients
  • 5. All natural recipes
  • 6. Simple ingredients
  • 7. Simply delicious
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There are 4 different varieties of Quinoa Chips:

  • Sea Salt
  • Cheddar
  • Sour Cream & Onion
  • Barbeque

I started munching on these as I was making lunch and fell in love. All of the varieties taste great, but my favorite are the Sea Salt. They are great to eat alone with a deli sandwich or paired with a French onion dip or salsa. This Corn & Black Bean Dip would be a perfect accompaniment. Simply 7 Quinoa Chips can be purchased online or in select stores across the US.

*The products mentioned in this blog post were sent to me free of charge for review purposes. The thoughts and opinions shared here are mine and have not been influenced by anyone or anything. 


Oct 21 2014

Bob’s Red Mill Now Offering Gluten-Free 1 to 1 Baking Flour

Whether you are new to the gluten-free diet or you have been following it for a while, you know baking gluten-free can be a challenge. Gluten-free flours don’t behave the same way that regular flour does, as the gluten is what gives the product the elasticity. In order to have gluten-free baked products come out well, it is often necessary to use a combination of gluten-free flours and some kind of gum, like xanthan or guar gum. There are many gluten-free flours on the market which you can combine on your own to make your own gluten-free baking mix, or there are many pre-made gluten-free flour mixes as well. The problem is that some of those options become experiments to figure out how much gluten-free flour is needed to make the product like it was when using the regular flour. 

Bob’s Red Mill has a new product called Gluten-Free 1 to 1 Baking Flour. 

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This mix takes the guess work out of making your old recipes gluten-free! Simply use the same amount of this baking flour as is called for in the recipe. 

Ingredients: Sweet White Rice Flour, Whole Grain Brown Rice Flour, Potato Starch, Whole Grain Sweet White Sorghum Flour, Tapioca Flour, Xanthan Gum 

Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour can be purchased in many different sizes right from the website or found in local stores. The price is reasonable when compared to other like products.