Celiac Disease & Gluten-Free Diet Resources

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May 13 2015

Aldi Expands Live Gfree Line

It was only last year when Aldi introduced their new gluten-free brand, Live Gfree. A couple of weeks ago I learned they were adding some new products to their line-up, including a Cheesecake Sampler that I have been unable to find in our local Aldi store. I stopped in yesterday to see what I could pick up and found lots of goodies.

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New cookie varieties

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Dipped Pretzels

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Pasta meals and new mac & cheese varieties

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New chips and crisps

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New crackers & mixes

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Tamale bites

On my quest to find the Cheesecake Sampler for Jon I spoke with the manager about these new products. Unfortunately not all of these products will be permanent additions to the Live Gfree line. They will see which ones perform best and add them to the line-up. I sure hope that Cheesecake Sampler makes the cut! Aldi has locations all across the US. Check the store locator to find the location closest to you. 


May 11 2015

NFCA Webinar: Right Time, Right Place, Right Conversation

May is Celiac Disease Awareness month, so it is the perfect time to discuss Celiac Disease with your family members. Discussing Celiac Disease with your family is very important, as it is an inherited disease. Often times family members dismiss the idea that they should be tested because they feel just fine, they believe there is no way the symptoms they may be experiencing could be due to Celiac Disease or they want to stick their heads in the sand because they have no interest in following the gluten-free diet. The reason doesn’t matter…conveying the importance of the screening is what matters. So how do you do that? The National Foundation for Celiac Awareness (NFCA) has a webinar this week talking about how to go about taking with family about Celiac Disease.

Right Time, Right Place, Right Conversation: Having the Confidence to Talk to Your Family Members About Celiac Disease Screening

As someone diagnosed with celiac disease, you know how important it is to get an accurate and prompt diagnosis.  You have the power to help others restore their health and reclaim their lives. Because celiac disease runs in families, you are the natural link to help your genetically at-risk family members get screened.

NFCA’s mission is to secure early diagnosis and effective management for all people living with celiac disease. To do this, we drive diagnosis through the education and screening of at-risk blood relatives.

Learn about the research-tested approach and strategic formula, as part of NFCA’s Seriously, Celiac Disease campaign, you should be using so that you can have the most impactful conversation from NFCA’s Director of Healthcare Initiatives, Kristin Voorhees.

NFCA’s Patient Advisory Council member and Health Psychology Fellow, Christina Gentile, will also join us to talk about the importance of having the confidence to open this conversation.

When: Thursday, May 14, 2015

Where: Your computerTime: 8:00p.m. ET/5:00p.m. PT

All you need to do to attend this free webinar is register here and follow the instructions you receive via email. If you are unable to attend the webinar, check the NFCA archives, where it should be posted within 72 hours.


May 8 2015

Review: Hungry Jack Gluten-Free Funfetti Pancakes

I believe it was only last week when I heard about Hungry Jack’s new gluten-free pancake mix. I knew right away that Jon would be thrilled, as pancakes are one of his favorite foods and they are easy for him to make. He has really broadened his horizons over the past few months in terms of his cooking skills. I checked our local Meijer grocery store when I was there on Tuesday and was surprised to see they already had the new product on their shelves. 

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The mix cost just $3.99 and makes approximately 11 servings according to the box. 

Ingredients: RICE FLOUR, SUGAR, DEXTROSE, LEAVENING (BAKING SODA, CALCIUM PHOSPHATE, SODIUM ALUMINUM PHOSPHATE), CANDY BITS (SUGAR, VEGETABLE OIL [PALM AND PALM KERNEL], MODIFIED CORN STARCH, CONFECTIONER’S GLAZE, SOY LECITHIN, COLORED WITH [YELLOW 5, RED 40, BLUE 1, YELLOW 6]), POTATO STARCH, PEA FIBER, BUTTERMILK, TAPIOCA STARCH, CANOLA OIL, CONTAINS 2% OR LESS OF: SALT, POTASSIUM BICARBONATE, HYDROXYPROPYL METHYLCELLULOSE, XANTHAN GUM, CALCIUM CARBONATE, EGGS, ARTIFICIAL FLAVOR, CELLULOSE GUM, YELLOW 5, RED 40. Contains: Egg, Milk, Soy.

The box has instructions to make 6-8 pancakes, 12-16 pancakes or 18-22 pancakes. Simply add water to the corresponding amount of pancake mix and you are in business. Jon likes large pancakes, so while he chose the smallest portion to make, it made less than 6 pancakes. I believe he ended up with 2-3 large pancakes. 

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He declared these his new favorite pancakes and something he plans on making for breakfast a lot next year when he is living on his own. 

Look for the new Hungry Jack Gluten-Free Funfetti Pancakes in your local grocery stores. Check the store locator on the Hungry Jack website for more information. Have you spotted or tried the new Hungry Jack Gluten-Free Funfetti Pancakes? If so, what did you think? 


May 6 2015

Review: Garden of Flavor Organic Cold-Pressed Juices

Have you noticed the current trend of cold-pressed juices? There are juice bars popping up all over and if you haven’t seen one of those, it is likely you have seen cold-pressed juice at your local Starbucks or health food store. Garden of Flavor is the first to introduce probiotic cultures in organic cold-pressed juices. 

More from Garden of Flavor:

Occasional tummy trouble is natural, but 20% actually struggle with acid reflux daily.[1] While highly acidic beverages such as coffee and soda[2] are enjoyed often, they also are known to cause digestive and health issues. Providing a clean solution to promote digestive and immune health and wellness, Garden of Flavor (www.gardenofflavor.com) introduces the first line of cold-pressed USDA certified organic juices with over 1 billion living probiotic cultures. 

Garden of Flavor crafts organic, cold-pressed juices using a variety of vegetables and superfoods such as Turmeric root, Goji berries, kale, garlic and ginger root –to name just a few. Along with its original line of cold-pressed juices, Garden of Flavor now includes living probiotic cultures in four of its recipes, all unique in both flavor and ingredients, providing an option for those looking to realize the health benefits of both cold-pressed juices and living probiotics.   

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I have thoroughly enjoyed working through several different varieties of the Garden of Flavor Organic Cold-Pressed Juices. I had some serious doubts about liking the varieties that were mainly vegetables, but was pleasantly surprised! These are a great way to refuel after a hot run! 

There are several different varieties of cold-pressed juices:

  • Goji Pineapple
  • Cucumber Fresh
  • Mean Green
  • Twisted Roots
  • White Knight
  • Turmeric Tonic*
  • Appleade*
  • Green Harmony*
  • Tomato Tonic*

*Contains living probiotic cultures.

Look for Garden of Flavor Organic Cold-Pressed Juices in select health food and grocery stores across the US.

*The products mentioned in this 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. 


May 4 2015

Mother’s Day Gluten-Free

Mother’s Day is just six days away. Will you celebrate by going out to brunch, lunch or dinner? Will you be hosting or attending another get together? We have plans to go out to my favorite steak house. Some wonderful Mother’s Day options that offer gluten-free menus include:

If you are hosting or were asked to bring a dish to share, check out these recipes courtesy of Carrington Farms and Colman’s Mustard. The Apple Flaxseed Muffins are perfect for brunch and the Coconut Almond Shrimp is sure to wow Mom. 

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Apple Flaxseed Muffins

Ingredients:
•                     1 1/4 cup Carrington Farms milled flaxseed
•                     2 teaspoons baking powder
•                     1 tablespoon cinnamon
•                     1 teaspoon nutmeg
•                     1/2 teaspoon salt
•                     3/4 cup granulated sugar
•                     4 large eggs
•                     1/4 cup canola oil
•                     1/2 cup water
•                     1 tablespoon vanilla extract
•                     1 medium apple, finely chopped
•                     1/2 cup chopped pecans (optional)
 
Directions:
Preheat oven to 350 F. Lightly grease a 12-muffin tin. 
Mix first 6 ingredients together in a large mixing bowl. Add remaining ingredients. 
Let batter stand 10 minutes, then put into the muffin pan and bake for about 16 to 18 minutes until toothpick comes out clean and muffins just barely start to pull away from the sides of the tin.

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Coconut Almond Shrimp with Marmalade-Mustard Dipping Sauce

Dipping Sauce ingredients:
•        1 cup orange marmalade 
•        3 tbsp. seasoned rice vinegar
•        2 tbsp. Colman’s Original Prepared Mustard
•        2 tsp. grated peeled fresh ginger
•        1 tsp. curry powder
 
Coconut Shrimp ingredients:
•        1 (7-ounce) bag sweetened flaked coconut
•        1 ½  cups almond meal (or almond flour)
•        2 large eggs, lightly beaten
•        1 tbsp. Colman’s Original Prepared Mustard
•        1/2 teaspoon salt
•        1 pound large shrimp, peeled, deveined, and butterflied, tails left on (40 – 45 count)
•        Vegetable oil for frying
•        Bamboo skewers
 
Preparation:
To make the dipping sauce, whisk together the marmalade, vinegar, mustard, ginger, and curry powder in a small bowl; set aside.  To make the shrimp, pulse the coconut in a food processor until coarsely chopped. Transfer to a pie plate with the almond meal. Whisk together the eggs, Colman’s Original Prepared Mustard, and salt in a medium bowl. Add the shrimp to the egg mixture, tossing to coat. Lift the shrimp, a few pieces at a time, from the egg mixture, letting the excess dip off the shrimp, then coat in the coconut mixture, pressing to adhere.Heat 3-inches of oil in a heavy 4-quart saucepan over medium heat until the temperature reaches 375°F on a deep-fat thermometer (or heat oil in a deep-fat fryer set at 370°F.).Working in batches, drop the shrimp into the oil. Cook, turning occasionally, until the shrimp are golden brown, 2 – 3 minutes per batch. Thread onto bamboo skewers. Transfer to a platter, Serve with the dipping sauce.