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Oct 30 2014

Review: Nutorious Nut Creations Pumpkin Palooza

When I was at Costco earlier this week I spotted a new-to-me snack called Nutorious Nut Creations Pumpkin Palooza. I was immediately interested, as I love most things pumpkin and ’tis the season, right? Costco sells their products in large or bulk packages, so this is a 20 oz bag (or 19 servings) of yumminess!

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Nut Creations Pumpkin Palooza is gluten-free and is made with almonds, pecans, walnuts and spices.

Ingredients:

Walnuts, almonds, sugar, pecans, egg whites, butter (pasteurized cream, salt), spices, pumpkin powder (pumpkin, maltodextrin, corn flour, sunflower lecithin), salt.

This snack is not only amazing, but very addicting, too! I had hard time keeping my hand out of the bag while I was sitting here writing this review. If you can make the bag last long enough, try the Nut Creations on oatmeal, yogurt, salads or ice cream. It would also make a great stocking stuffer!

Nutorious Nut Creations are also available in the following varieties:

  • Almond Cranberry Orange Nut Crunch
  • Almond Blueberry Lemon Nut Crunch
  • Almond Cherry Vanilla Nut Crunch
  • Cherry Vanilla Va-Voom
  • Blueberry Lemon Meringue
  • Cranberry Orango Tango
  • Oo La La Original

Find Nutorious Nut Creations at Costco stores across the US and a few select other stores.  I plan on looking for some of the other varieties next time I hit Costco. Have you tried Nutorious Nut Creations? If so, which variety?


Oct 29 2014

Review + Recipe Gluten-Free No Bake Cheesecake

Saturday I made Jon a No Bake Cheesecake with the Mi-Del Gluten-Free Graham Style Pie Crust. The recipe came on the backside of the label and was very simple to prepare. I think the hardest part was refrigerating it for four hours before serving! We kept looking in the fridge, checking on it like it was a turkey with a pop-up thingy to let us know when it was done.

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It’s finally ready! Fortunately the four hour mark fell right after dinner, so we wasted no time digging in.

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This pie didn’t disappoint! The filling was flavorful, though not as dense as traditional cheesecake, which I am sure is due to the “no bake” part. The crust held up to the heavy filling and was identical to what I remember regular graham cracker crust being like. Jon polished off the entire thing before he headed back to school on Sunday evening.

No Bake Cheesecake (recipe courtesy of Mi-Del label)

Ingredients:

1 Mi-Del Gluten-Free Graham Style Crust

1 8 oz. package cream cheese at room temperature

1/3 cup sugar

1 cup sour cream

1 tsp. vanilla extract

4 oz. heavy cream

1 Tbsp. confectioners’ sugar

Directions:

1. In a large bowl, beat cream cheese until smooth, add sugar, mix well. Add sour cream and vanilla and mix well.

2. In a separate bowl, whip heavy cream until stiff peaks begin to form. Beat in confectioners’ sugar until peaks form; do not overheat. Fold whipped cream into prepared mix from large bowl.

3. Spoon into Gluten-Free Graham Style Crust

4. Refrigerate for 4 hours before serving.


Oct 28 2014

Review: Matt the Miller’s Tavern Polaris

I had the opportunity to try the new Matt the Miller’s Tavern on Gemini Place (Polaris) this past weekend. I ate at the Dublin location four years ago and didn’t have a great experience, so I was hoping this one would be better. 

The gluten-free menu is pretty extensive and has some unique menu items on it, including flatbread pizzas! I was a little concerned about cross-contamination, but was assured that the kitchen was well-versed. I even asked about the Hot Buffalo Wings on the Matt’s Starters menu. The wings are baked so they are not in contact with gluten-containing food in the fryers. 

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I had a hard time deciding what I wanted, but finally settled on the Wild Mushroom Flatberad Pizza. 

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Outstanding! The crust is made by Around the World Gourmet and brought in by Matt the Miller’s Tavern. The flavor and texture of the crust paired perfectly with the toppings on my flatbread. I also had the Chopped Salad to eat along side of the flatbread and it was delicious. I look forward to dining at Matt the Miller’s again in the near future. 

Matt the Miller’s has three central Ohio locations in Dublin, Grandview and the Polaris area. They also have a location in Carmel, Indiana. Have you dined gluten-free at Matt the Miller’s Tavern?


Oct 27 2014

Recall: Bell & Evans Gluten-Free Breaded Chicken

There has been a recall issued over the weekend for Bell & Evans Gluten-Free Breaded Chicken Nuggets and Chicken Breast. The recall is due to possible staphylococcal contamination, not anything having to do with gluten.

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More about the recall:

The products have a best by date of August 9, 2015.

12-oz. boxes of “Bell & Evans Gluten Free Breaded Chicken Breast Nuggets.”

10.5-oz. boxes of “Bell & Evans Gluten Free Breaded Chicken Breast.”

The products subject to recall bear the establishment number “P-516” inside the USDA mark of inspection. These products were shipped to retail locations nationwide.

If you believe you have this product in your freezer, please contact Murry’s customer service, at (717) 273-9361.


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.

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Gluten-Free No-Bake PB Energy Squares

Ingredients

  • 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

Directions

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.