Delight Gluten Free

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

delightful food ˆ delightfully fun

Quick & Easy

COMFORT BAKING COOKING WITH BEER RECIPES

SEPTEMBER-OCTOBER 2015

GLUTEN-FREE

43 RECIPES!

Tacos, Nuggets & much more! Orange Chocolate Chip Ice Cream Cookie Sandwiches

$5.95 US $7.99 C AN

G-FREE COSMETICS = WHAT OUR EDITOR WEARS!

Finally a Gluten-Free Pasta that tastes like pasta!

Simply Delicious Organic Quinoa Pasta We’ve created the perfect gluten-free pasta that tastes the way real pasta should taste with ϐ ǡ Ǥ Living Now® Pastas are made with a simple and ǡ ǡ ǡ ǡ Ǥ ǡ ǡ Ǧ ǡ easy knowing your new favorite pasta is not only ǡ Ǥ

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Made without the 8 common allergens

For products, recipes and more visit LivingNowFoods.com

DELICIOUS, HEALTHY MEDITERRANEAN “AWARD WINNING RECIPIES” First place winner at 17th annual gourmand cookbook award for “Best Health and Nutrition Book” in the world

JASMINE RICE WITH LEMON AND SHRIMP Ingredients SERVES 6 2 cups jasmine rice 4-5 oz (100-150 gr) medium shrimp 2 lemons (juiced) 2 cups water 1 garlic clove ¼ bunch fresh parsley 1 teaspoon salt 5 tablespoons olive oil Preparation 1 Rest the rice in salty water for 5

minutes and strain.

2 Add the water, two tablespoons

olive oil, salt, and lemon juice to the rice. Cook over low heat. 3 Grate one lemon’s peels and stir the rice with the peels and two tablespoons olive oil for a few minutes. 4 Cook the shrimp with one tablespoon olive oil, minced garlic, minced parsley and a pinch of salt. 5 Place the rice on a serving plate, arrange the shrimp onto the rice and serve. “Invaluable Recommendations For a Healthy Immune System” Patented charts showing antioxidant values of each recipe.

FOR MORE INFORMATION AND FREE RECIPES, VISIT www.as l ih an sa b a n ci . co m

CONTENTS 08 recipe index (S^IRW SJ HIPMKLXJYP KPYXIR JVII VIGMTIW MHIRXM½ IH by meal course, page number and the allergens each recipe is free of.

FE AT URES

10 Five things about Sorghum Flour

Beer-licious Recipes

Beer is the star of these sweet & savory recipes from Beer Braised Short Rib Tacos to Crepes with Beer Poached Apples & Herbed Ricotta.

Flavorful Fall Desserts

Inspired by fresh fall ingredients like pumpkin, carrots and apples, these desserts are flavorful and sweet with a little bit of spice. We hope you enjoy!

Gluten-Free Adventures in Prague

Gluten-free dining and site seeing in the historic city of Prague, the capital of the Czech Republic.

This cereal grain is high in protein, iron and dietary ½ FIV 0IEVR QSVI JYR JEGXW

12 Food-Inspired Features Check out our favorite foodie movies that will make your mouth water and inspire you to get GSSOMRK

16 Kids korner: lunch boxes Gluten-free lunch ideas that even the pickiest eaters will enjoy, plus fun and colorful lunch boxes ]SYV OMHW [MPP PSZI

18 I don’t have celiac...now what? 0IEVR EFSYX 2SR 'IPMEG +PYXIR 7IRWMXMZMX] KPYXIR allergies, wheat allergies and more from Dr. Chad 0EVWSR SJ ']VI\ PEFSVEXSVMIW

20 Book Review: gluten-free 101 This cookbook by Carol Fenster features easy-tomake recipes, time-saving tips and practical advice. for beginnig gluten-free cooks.

indulge 22 what’s in season: carrots and onions )EW] XS TVITEVI ¾ EZSVJYP VIGMTIW JIEXYVMRK GEVVSXW and onions.

26 Pinned to HallowEen Cakes ;M^EVH 'EPYHVSR´W +VIIR 8IE 'YTGEOIW 7TSSO] /MXX] 'LSGS 4STW ;MXGL´W 7SGO 'EOI 6SPP XLIWI gluten-free cakes are perfect for a Halloween TEVX]

30 comfort cooking Enjoy our gluten-free take on comfort foods. These hearty meals are prefect to enjoy on a cool fall evening.

Family Dinners Citrusy Wild Rice Pilaf page 34

34 family meals - adult & kid friendly Both adults and kids will enjoy these eight yummy VIGMTIW MRWTMVIH F] ¾ EZSVJYP JEPP MRKVIHMIRXW PMOI cranberries, pumpkin and cherries.

40 gluten-free Beer Round Up Do you miss enjoying a cold one with your friends? Check out our list of popular gluten-free beers on the market. 4

DELIGHTGLUTEN FR EE.COM

CONTENTS

I n Eve r y Iss ue... 7 8 52 58

)HMXSV´W 2SXI 6IGMTI -RHI\ 7IQM ,SQIQEHI Editors’ Favorites

Veggi e Lovers Mi ni Pot PIes page 31

indulge

travel & leisure

49 beer nutrition

80 Kid’s Theme Parks

0IEVR EFSYX FIIV RYXVMXMSREP JEGXW ERH ingredients.

Theme parks across America that offer the best kid friendly attractions and gluten-free food.

52 semi-homemade meals: bloomfield farms (IPMKLX YWIW &PSSQ½ IPH *EVQW TVSHYGXW to create a menu inspired by carnival favorites.

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82 Portland hot spots These Portland restaurants and bakeries XEOI KPYXIR JVII HMRMRK YT E RSXGL

84 Tips from seasoned travelers

healthy living 60 Editor’s beauty picks Vanessa’s list of must-have gluten-free beauty products.

62 multiple food allergies

Delight spoke with executives in the glutenfree industry who spend a good portion of their time on the road.

91 conversion chart 2IIH VIGMTIW JVII SJ HEMV] ERH IKKW# 3YV conversion chart lets you easily substitute dairy and eggs in any recipe.

Do you have multiple food allergies? Check out our guide to shopping for gluten- and dairy-free foods.

@delightgfmag

66 5 metabolism boosting tips

delightgfmag

Kick your metabolism into high gear with these dietician-recommended tips.

delightgfmag

68 vegetarian entrees 'VIEXMZI MHIEW JSV QEOMRK ¾ EZSVJYP ERH JYP½ PPMRK ZIKIXEVMER VIGMTIW EX LSQI 4PYW SYV ZIKIXEVMER GSSOFSSO TMGOW

DelightGlutenFree

DELIGHTGLUTEN FR EE.COM

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STAFF

delightful food ˆ delightfully fun

SEPTEMBER-OCTOBER 2015

Editorial EXECUTIVE EDITOR

Delight Gluten-Free Magazine is published & internationally distributed bi-monthly:

Vanessa Maltin Weisbrod

January/February - March/April - May/June - July/August -

Sally Pickle & Alexis Olszewski

September/October - November/December

To subscribe, visit delightglutenfree.com or send check (payable to Delight Gluten-Free Magazine) or money order (in US Funds) to:

Delight Gluten-Free Magazine 3023 N. Clark Street, Suite 708 Chicago, IL 60657 U.S. 24.00 $

1-YEAR SUBSCRIPTION: Canadian $35.00 International $53.00

ASSOCIATE EDITORS

DESIGN EDITOR

Torie Foster FOOD STYLISTS & PHOTOGRAPHY EDITORS

Julie Ann Luse Janice Cuevas EDITORIAL ASSISTANTS

Alexandra Shimalla CONTRIBUTORS & RECIPE DEVELOPERS

Andrea Neusner, Stacey Maltin, Emily Freedner, Jennifer Stearns, Joyana Peters, Jennifer Dunlap, Bethany Trainor, Tiffany Janes, Eric Weisbrod, Shayna Coburn, Avi Coburn, Chandice Probst

ISSN#: 2327-9338 DISCLAIMER Delight Gluten-Free Magazine seeks to provide our readers with accurate health information, tips on traveling, personal stories and tons of delicious recipes. Articles written by contributors are solely the view of the author(s), not Delight Gluten-Free Magazine. While our advice is sound and is checked by medical professionals, it is not a substitute for your physician or healthcare provider. Please consult your personal licensed professional for advice.

PUBLISHER

Jordan Gary ADVERTISING DIRECTORS

Delight Gluten-Free Magazine and staff are not responsible for any adverse effects or consequences resulting from the use of suggestions, products or procedures that appear in this publication.

Tiffany Janes, Susan Lyman and LaToya Benson

Delight Gluten-Free Magazine nutritional information is based on representative values from manufacturers, USDA and other established data bases and lab testing. Recipes are the property of Delight Gluten-Free Magazine. While ingredient information is based on standard product formulations, variation may occur due to difference in suppliers, ingredient substitutions, changes in recipes, product assembly, etc. Serving sizes may vary from the quantity upon which the analysis was conducted. Do not substitute nutritional data for advice from your medical provider.

Cynthia Dziurgot

Contact Us:

Letters to the Editor: editor@delightglutenfree.com Advertising Inquiries: advertising@delightglutenfree.com

PHOTO CREDITS: The following photos licensed from Shutterstock: S VRUJKXP Ă RXU .DWHULQD %HOD\D S SRSFRUQ ERZO 'DQ .RVPD\HU S VFKRRO OXQFK -LOO &KHQ S FRQIXVHG ZRPDQ <XOLD YRQ (LVHQVWHLQ S EHHU Ă LJKW 0D[\0 S EHHU OHWWHUV 5\QLR 3URGXFWLRQV S EHHU ERWWOHV 1LWU S EHDXW\ ZRPDQ .KRPXOR $QQD S GDLU\ SURGXFWV OLGDQWH S GDLU\ SURGXFWV DOH[SUR S GULQNLQJ ZDWHU YJVWXGLR S FXS RI ZDWHU $QGUH\B .X]PLQ S VDODG $QQD +R\FKXFN S 3UDJXH VN\OLQH 77VWXGLR S %XVLQHVV 7UDYHO 0RQNH\ %XVLQHVV ,PDJHV

SEPTEMBER - OCTOBER 2015

RENEWALS COORDINATOR

SOCIAL MEDIA CONSULTANT

Eric Weisbrod BUSINESS CONSULTANT

Alan D. Maltin NEWSSTAND CONSULTANT

Subscriber Questions: info@delightglutenfree.com or by phone at 800-305-6964

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Publishing

DELIGHTGLUTEN FR EE.COM

Linda Ruth

Our Thanks To MEDICAL ADVISORY BOARD

Dr. Aline Charabaty, MD Dr. Daniel Leffler, MD Dr. Lorne Stitsky, MD Dr. John Snyder, MD Dr. Christine Doherty, ND Shayna Coburn, MA FOUNDER

Julie Ann Luse

STAFF

Hello From the Editor

Hush Puppies, Funnel Cake & Beer...

Going to the state fair is supposed to be a tremendously fun experience filled with fried food, ice cold beer and stomach churning carnival rides. But when it comes to gluten-free options, most state fairs leave much to be desired for the gluten-free consumer. So what did Delight do? State Fair Recipes of course! My mom’s family is from Indiana so going to the Indiana State Fair has been a fairly regular adventure for me. As a child, I remember eating sweet honey corn dogs on a big stick, covering my face in powdered sugar from the funnel cakes and begging my parents to let me have more than one giant ice cream cookie sandwich. I was living every little kid’s dream... $V DQ DGXOW ,¡YH JRQH WR WKH IDLU OHVV DQG OHVV EXW WKH UHDVRQ LV GHĂ€ QLWHO\ QRW WKDW I was avoiding the exhibit halls with livestock, but more that I couldn’t bare not being able to eat all of those delicious treats. My mom was a brave gluten-free gal and did venture to the fair this summer with my aunts and uncles. Before crossing into the corn maze, she did her homework and found that there was quite the selection of safe gluten-free food: corn on the cob with no butter because the butter contained wheat and plain meat. Ha! Not exactly as I remembered it...What a disappointment! 6R FDPH WKH SDUWQHUVKLS ZLWK %ORRPĂ€ HOG )DUPV WR KHOS RXU UHDGHUV HDW WKRVH fair-themed delights all while sticking to a safe gluten-free diet. These recipes DUH SDFNHG ZLWK ELJ Ă DYRUV DQG HDFK ELWH ZLOO EULQJ EDFN PHPRULHV RI JRLQJ WR the fair before your gluten-free diet. And, don’t forget to wash your meal down with one of the top 10 naturally gluten-free beers we talk about on page 40. :KR NQRZV PD\EH WKH ,QGLDQD 6WDWH )DLU ZLOO VHH WKHVH UHFLSHV DQG Ă€ QG D YHQGRU to serve them up next summer! A gluten-free gal can dream right?

Happy Cooking! Vanessa Maltin Weisbrod Executive Editor VANESSA@DELIGHTGLUTENFREE.COM

@VanessaWeisbrod VanessaWeisbrod delightgfmag DelightGlutenFree

Sharp Cheddar & Scallion Hushpuppies page 53

DELIGHTGLUTEN FR EE.COM SEPTEMBER - OCTOBER 2015

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Recipe Index

SOUPS SALADS & BREADS

Carrot-Ginger Soup | p.22 Red Curry Carrot Ribbon Salad | p.23 Tossed Greens with Orange Beer Vinaigrette | p.48

Looking to make these recipes dairy-free? Replace butter with Earth Balance Buttery Spread or Smart Balance Light Buttery Spread. Need to add cheese? Try Go Veggie products! They offer dairy and soy-free options!

SIDE DISHES, SNACKS AND SAUCES

Roasted Balsamic Red Onions | p.24 Rosemary Creamed Onions | p.24 Roasted Mixed Veggies | p.34 Roasted Green Beans & Red Potatoes | p.34 Citrusy Wild Rice Pilaf | p.36 Wild Rice Cranberry Pilaf | p.36 Sharp Cheddar and Scallion Hushpuppies | p.53 = GLUTEN-FREE

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= DAIRY-FREE

= EGG-FREE

= NUT-FREE

= SOY-FREE

= RICE-FREE

= CORN-FREE

The best butter substitutions: Earth Balance Buttery Spread & Sticks, Smart Balance 73% light buttery spread and Spectrum Organic Shortening. The best chocolate chip substitutions: Enjoy Life Foods Chocolate-Chips, Ghiradelli’s Semi-Sweet Chocolate Chips, Trader Joe’s Dairy Free Chocolate Chips and sweetened Carob Chips.

These recipes and more at www.DelightGlutenFree.com/recipes = GLUTEN-FREE

= DAIRY-FREE

= EGG-FREE

= NUT-FREE

= SOY-FREE

= RICE-FREE

= CORN-FREE

Pick tonight’s dinner with our allergen-free menu guide! ENTRÉES Macaroni & Cheese with Cajun Style Andouille | p.30 Savory Beef & Sweet Potato Shepherd’s Pie | p.31 Veggie Lover’s Mini Pot Pies | p.31 Easy Chicken & Shrimp Stew with Buttery Thyme Biscuits | p.32 Herby Crusted Chicken Tenders | p.35 Oven-Baked Pork Chops with Cherry Sauce | p.35 Beer & Cornmeal Battered Chicken Tenders | p.45 Green Garden Gruyere & Beer Risotto | p.45 Beer Braised Short Rib Tacos with Avocado Tomatillo Salsa | p.46 Honey Buttermilk Corn Dogs | p.54 Pulled Chicken Pizza | p.55

Need an egg-free option? Every issue of Delight includes a substitutions guide to help you replace eggs in all of the magazine’s recipes! DESSERTS Pumpkin Spice Cake Jars | p.26 Spooky Kitty Choco Pops | p.26 Tres Leches Graveyard Cake | p.26 Wizard’s Cauldron Green Tea Cupcakes | p.26 Chocolate Pear Dutch Baby | p.27 Pumpkin-Coconut Mousse | p.27 Carrot-Orange Griddle Cake Stacks | p.28 Cinnamon Cheesecakes with Sticky Apple Topping | p.29 Chocolate Drizzle Marshmallow Bars | p.37 Pumpkin Spice Cheesecake Bars | p.38 Crepes with Beer Poached Apples & Herbed Ricotta | p.48 Funnel Cakes | p.52 Orange Chocolate Chip Ice Cream Sandwiches | p.56

Always read labels, even if you’ve bought the same product before, as manufacturing formulations do change. Be on the lookout for “hidden allergens” & don’t rely on claims a product is wheat-free to be gluten-free. Reading the ingredient list is the only way to be sure. Remember: if you’re not sure of every ingredient that went into a prepared item, don’t eat it!

9

ENLIGHTEN

5 Things You Didn’t Know About

SORGHUM FLOUR Sorghum is a cereal grain that originated in Africa thousands of years ago. Today, sorghum remains a staple food in India and Africa. It is growing more popular in the United States due to the rise of the gluten-free market. Here are some other interesting facts:

1

2

3

Sorghum is a significant crop in North America due to its tolerance to growing conditions not suitable for other crops, but has traditionally been overlooked for food applications.

Sorghum can be ground into flour, which can be used for cooking and baking. It can be substituted for wheat flour in a variety of baked goods like cakes, cookies and bread. Sorghum is high in protein, iron and dietary fiber (1/4 cup = 3g fiber, 4g protein). It is also high in antioxidants and has a low glycemic index.

BY ALEXIS OLSZEWSKI, DELIGHT ASSOCIATE EDITOR

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Some gluten-free beers are made using malted sorghum, which brewers have found to have similar fermentable sugars to barley.

5

You can pop it like popcorn and enjoy as a gluten-free snack!

Be risky with your recipes, not with your ingredients. Courageous chefs, culinary explorers and those with a taste for adventure love San-J. As part of our commitment to the finest quality, our Asian Cooking Sauces and Tamari Soy Sauces are not only certified gluten free, they are now verified non GMO*. We use only pure, natural ingredients, and traditional methods in brewing Tamari, which we have faithfully followed for over 200 years. These may just be the best tasting and most versatile sauces in your kitchen. So take a chance, try something new, but never compromise on quality.

*Look for a Non-GMO Project logo on the label ©2015 San-J International, Inc. www.san-j.com

NON GMO

Project

VERIFIED

ENLIGHTEN

FOODIE MOVIE NIGHT Movies that will make your mouth water and inspire you to get cooking! BY JOYANA PETERS MCMAHON, DELIGHT CONTRIBUTOR

Food glorious food! Sometimes just watching shows about food can be as satisfying as eating it yourself. Why else would we have networks like the Food Network? For me, I love a good cooking show, especially when it’s a competition. Chopped, anyone? But what really scratches my culinary entertainment itch, is watching a good “foodieâ€? movie. There’s something about the combination of a good story as well as good food that just evokes WUXH HPRWLRQ ,Q IDFW , Âż QG WKDW ZDWFK ing movies about food tends to inspire me to experiment more in the kitchen myself. So with that in mind, what are some of the best “foodieâ€? movies out there? There are the obvious choices that most of us have probably heard of E\ QRZ -XOLH -XOLD &KRFRODW HYHQ Ratatouille. But I want to delve into some that are a bit more off the beaten path. Here are a few of my favorites.

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THE CHEF I can’t gush enough about this FOHYHU PRYLH 7KLV IRRGLH Ă€ LFN makes food trucks look glamorous. -RQ )DYUHDX SOD\V D SURIHVVLRQDO FKHI at a popular LA restaurant. He butts heads with the owner when it comes to expressing himself creatively. Finally ZKHQ D ORFDO IRRG FULWLF ZULWHV D QHJD tive review about him “selling outâ€? and playing it safe, he loses it and ends up going viral on the Internet. To cool down, he returns to his hometown in Miami and purchases a food truck. He then takes his young son with him on D FURVV FRXQWU\ MRXUQH\ VHOOLQJ KLV &X bano sandwiches along the way. This is an uplifting story that incorporates the wonders social media can do for a VPDOO EXVLQHVV RZQHU DV ZHOO DV GHP onstrating the bond that can be forged between a father and son by passing GRZQ D SDVVLRQ ,ÂśG UDWH WKLV D GHÂż QLWH PXVW VHH IDPLO\ PRYLH 1

DELIGHTGLUTEN FR EE.COM

THE HUNDRED FOOT JOURNEY 7KLV LV DQRWKHU JUHDW FRPHG\ GUDPD IRRGLH Âż OP IURP ,Q WKLV PRYLH D restaurant owning family from India relocates to a small town in France after the death of their mother. They decide to open a new restaurant and begin again, but the land they purchase is across the street from a Michelin starred French restaurant! What follows is the story of their feud and evolution. This movie KDV WRQV RI GURRO LQGXFLQJ IRRG VFHQHV as well as a great story about crossing cultural boundaries through a shared love of good food.

2

HAUTE CUISINE This 2012 French “dramedy� is EDVHG RQ WKH UHDO OLIH VWRU\ RI 'DQLHOH 0D]HW 'HOSHXFK DQG KHU WLPH FRRNLQJ IRU )UHQFK SUHVLGHQW )UDQoRLV 0LW terrand. In the movie, she has been renamed Hortense Laborie. It begins with her initial interview where she discovers the identity of her surprising QHZ HPSOR\HU 'HVSLWH MHDORXV\ DQG 3

ENLIGHTEN attempts at sabotage from the main kitchen at Elysee Palace, Hortense excels in her position and develops a level of respect and friendship with 3UHVLGHQW 0LWWHUDQG 7KLV ¿OP GHSLFWV the bonds that can be created over a shared love of good food. The passion and persistence Hortense displays in her cooking scenes is truly inspiration al. After watching this movie you may ¿QG \RXUVHOI UXPPDJLQJ WKURXJK \RXU cookbooks to experiment. TODAY’S SPECIAL This 2009 independent comedy follows an Indian sous chef as he tries to follow his dream to study French cooking and open his own restaurant. However, these dreams are crushed when his father suffers a heart attack and he is forced to take over his fam ily’s restaurant. Between his lack of knowledge about Indian cooking and his desperate attempts to learn from an interesting cab driver, this movie will get you laughing and make you appre ciate people who are unafraid to use a heavy hand with spices. Most impor tantly, it’ll teach you that sometimes LQVWHDG RI WUDYHOLQJ WR ¿QG WKH DQVZHUV you seek, all you might need to do is revisit your roots. If you like movies about exploring identity and family G\QDPLFV WKLV LV WKH ÀLFN IRU \RX 4

BABETTE’S FEAST 7KLV 'DQLVK GUDPD LV VXU prisingly amazing. It starts off a bit slow, but the second half will induce some mouthwatering drool and even SURYRNH D IHZ FKXFNOHV 7KH ¿OP WDNHV place in early nineteenth century 'HQPDUN RQ WKH UHPRWH -XWODQG FRDVW Elderly Christian sisters Martine and 5

Phillipa have forgone love and op portunity abroad to remain with their father, a pastor, who founded his own Puritanical church. Their father has long passed, but the sisters continue in their duties to their dwindling congre gation until their dreary existence is interrupted by a mysterious refugee, Babette. Babette agrees to work as their housekeeper for free in return for room and board and stays with them for fourteen years. One day Babette re ceives word she has won 10,000 francs. She informs the sisters that she would like to prepare a traditional “Frenchâ€? feast in return for their generosity. What results is a night that will change the inhabitants of the remote religious village forever. RAMEN GIRL Ramen Girl is a fun, romantic comedy. Britney Murphy plays an $PHULFDQ ZKR KDV UHORFDWHG WR -DSDQ to be with her boyfriend. They break up early in the movie and Murphy is left to decide what to do with her life. She stumbles into a noodle shop across from her apartment one rainy night and discovers the healing properties in each bowl of noodles. Inspired by the chef’s magic powers, she badgers him into teaching her to become a Ramen FKHI $OWKRXJK WKH ÂżOP KDV DOO WKH W\SL 6

cal ingredients of a romantic comedy and is reminiscent of a Karate Kid mentorship, it also manages to charm the audience by demonstrating the art istry of the craft and the level of respect awarded to these noodle chefs in the -DSDQHVH FXOWXUH 2QH PDQDJHV WR ZDON away feeling educated about the topic and majorly craving noodles.

A TOUCH OF SPICE 7KLV *UHHN ÂżOP ZDV RULJLQDO ly titled Politiki Kouzina, which means Cuisine of the City. Fanis Iakovides is an astronomy professor who, when present ed with news of an upcoming visit from his grandfather, recalls his childhood growing up in Istanbul. His grandfather owned a general store that specialized in spices. The grandfather likened spices to the solar system and created per sonalities for each planet based on the properties and strength of the spice. This tranquil life was abruptly interrupted when the family was deported to Greece because of tensions between the Greek and Turkish governments and his grand father was left behind. The rest of the ÂżOP WKHQ IROORZV KLV GLIÂżFXOWLHV PRYLQJ on and adjusting to life in a new land. This movie truly represents an example of using food as a way to represent cul ture and identity. The beautiful cinema tography and city landscapes and family cooking scenes will have you packing a bag to visit this part of the world. 7

TAMPOPO The only way I can describe this -DSDQHVH FRPHG\ LV H[SHULPHQ tally unique. It is truly like nothing I’ve ever seen before. The publicity for the ÂżOP FDOOHG LW D ÂłUDPHQ ZHVWHUQ´ DQG LQ parody it embraces certain genre stereo 8

W\SHV 7KH ÂżOP EHJLQV E\ IROORZLQJ WZR “cowboyâ€? truck drivers who stop at a decrepit noodle shop in the middle of a rain storm. The noodle shop owner is a shy, single mother named Tampopo, with whom they bond after defending her honor against a rowdy patron, and her son from a group of bullies. She al lows them to spend the night and then

DELIGHTGLUTEN FR EE.COM SEPTEMBER - OCTOBER 2015

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ENLIGHTEN asks honestly what they thought of her noodles. They respond “not goodâ€? and agree to train her in the art of noodle PDNLQJ :KDW IROORZV LV DQ LQWHUHVW ing journey with eccentric characters along the way as they build her noodle VKRS LQWR D ÂłSDUDJRQ RI QRRGOH PDN LQJ´ :KDW PDNHV WKLV Âż OP WUXO\ VWDQG out, though, are the short vignettes that break up the main storyline. Each YLJQHWWH UHYROYHV DURXQG WKH HQMR\ ment of food in some way. One is about a gangster and his girlfriend who enjoy incorporating food in their sensual pleasures. Another is about a mother who rises from her death bed to cook her family one last meal. The dynamic RI WKH Âż OP FDQ EH FRQIXVLQJ DW Âż UVW sitting, but somehow works overall and WKH HIIHFW LV HQMR\DEOH , ZRXOG GHÂż QLWH O\ UHFRPPHQG WKLV Âż OP DV D Âł)RRGLH Must See!â€? BIG NIGHT 7KLV IRRGLH Âż OP GHSLFWV the struggle two Italian immigrant brothers face in 1950s New York when their traditional Italian restaurant does not serve up the “Americanâ€? expected version of Italian food. As their restaurant struggles to survive, WKH\ IDFH WKH GHFLVLRQ RI FRQIRUP ing to societal expectations like the popular restaurant down the block or to remain true to themselves and face bankruptcy. One brother desperately tries to save the restaurant by putting together a big dinner party depending RQ D IDPRXV PXVLFLDQ FRPLQJ WR SHU form. As the “Big Nightâ€? approaches, the other brother busies himself in the kitchen cooking a culinary miracle that will change expectations about Italian cooking forever. The masterful cooking VFHQHV ZLOO OHDYH \RX ZLWK D QHZ DS SUHFLDWLRQ IRU WKH WUXH ,WDOLDQ GHOLFD cies. Spaghetti and meatballs will never stand a chance again. 9

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EAT DRINK, MAN WOMAN 7KLV 7DLZDQHVH Âż OP WLWOH comes from the Confucian Book of 5LWHV 7KH Âż OP IROORZV WKH HYROX tion of a Taiwanese widower and his unmarried adult daughters. He works as a masterful chef and insists upon preparing a traditional Sunday dinner each week where he expects mandatory DWWHQGDQFH +RZHYHU DV WKH Âż OP SUR gresses, the family dynamic shifts as each daughter treats the dinner as an opportunity to share announcements DQG FKDQJHV LQ WKHLU OLYHV *UDGX ally, the reins of control are released from the father and distributed to the daughters as they evolve into the new modern culture. This tearjerker represents the inevitability of societal change and how sometimes the only traditions that can remain unchanged over time stem from a shared love of comfort foods. 10

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KIDS’ ER KORN

GLUTEN-FREE SCHOOL LUNCH! Pack your child a lunch that’s filled with nutrients and yummy treats! BY ANDREA NEUSNER, DELIGHT CONTRIBUTOR

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DELIGHTGLUTEN FR EE.COM

Lunch Box Menus Menu 1 Most of the time I like to think I’ve got this parenting thing down. But after 19 years and three kids there’s one challenge that is still a daily struggle— OXQFK IRU P\ \RXQJHVW P\ JOXWHQ IUHH GDXJKWHU <RX ZRXOG KRSH WKDW DQ DO lergic or food intolerant kid would not EH SLFN\ 7KHUH DUH IRRGV P\ JOXWHQ free darling cannot eat, and then there are those foods that she simply will not eat. After this many years I’ve decided not to take it personally when the thoughtfully packed, but ultimately doomed piece of fruit comes home uneaten. When the girl and her lunch, sent off each day with hope and love, return in afternoon, the girl ravenous and the lunch uneaten.

FROZEN ANNA AND ELSA TIN LUNCH BOX

Menu 2 zĹ˝Ĺ?ĆľĆŒĆš Ç Ĺ?ƚŚ Ĺ?ůƾƚĞŜͲĨĆŒÄžÄž Ĺ?ĆŒÄ‚ŜŽůÄ‚ ĚÞÞĞ Ć?ƚĞĂžĞĚ Ĺ?Ĺś ƚŚĞ ƉŽĚ <Ä‚ĹŻÄž ͞ŽĆŒ ĂŜLJ ǀĞĹ?Ĺ?Ĺ?ĞͿ Ä?ĹšĹ?ƉĆ? WŽƉÄ?Ĺ˝ĆŒĹś WŽƾÄ?Ĺš ŽĨ ĹŻÄžžŽŜĂĚĞ

Menu 3 LL BEAN FUN PRINT LUNCH BOXES

I’ve resolved not to stress about it. I remind myself that many kids and their parents are dealing with the same issues. I’ve found a few things that work, at least some of the time.

ĞĂŜ ĂŜĚ ĆŒĹ?Ä?Äž Ä?ĆľĆŒĆŒĹ?ƚŽ žĂĚĞ Ç Ĺ?ƚŚ Ä‚ Ä?Ĺ˝ĆŒĹś ĆšĹ˝ĆŒĆ&#x; ĹŻĹŻÄ‚ ƾƚ ƾƉ ǀĞĹ?Ĺ?Ĺ?ÄžĆ? Ç Ĺ?ƚŚ Ć?Ä‚ĹŻĆ?Ä‚ ÄšĹ?Ɖ 'ůƾƚĞŜͲĨĆŒÄžÄž Ć‰ĆŒÄžĆšÇŒÄžĹŻĆ? ĆŒĹ?ŜŏÄ‚Ä?ĹŻÄž LJŽĹ?ĆľĆŒĆš

Menu 4 WÄ‚ĹśÄ?Ä‚ĹŹÄž ƚŽƉƉĞĚ Ç Ĺ?ƚŚ Ć?ĹŻĹ?Ä?ĞĚ Ä?ĂŜĂŜĂ ^Ć‹ĆľÄžÄžÇŒÄ‚Ä?ĹŻÄž ĨĆŒĆľĹ?Ćš Ć‰ĆľĆŒÄžÄž Ä‚ĆŒĆŒĹ˝Ćš ĂŜĚ Ä?ÄžĹŻÄžĆŒÇ‡ Ć?Ć&#x; Ä?ĹŹĆ? Ç Ĺ?ƚŚ Ĺ?ůƾƚĞŜͲ ĨĆŒÄžÄž ĆŒÄ‚ĹśÄ?Ĺš ÄšĆŒÄžĆ?Ć?Ĺ?ĹśĹ? 'ůƾƚĞŜͲĨĆŒÄžÄž Ć‰ĆŒÄžĆšÇŒÄžĹŻĆ? sϴͲs &ĆľĆ?Ĺ?ŽŜ

What I rely on ... I have long relied on breadless main FRXUVHV WR ¿ OO P\ OLWWOH RQHVœ EHOOLHV DW OXQFKWLPH EHFDXVH JOXWHQ IUHH EUHDG couldn’t always be relied upon to stay together in a sandwich. Thankfully, JOXWHQ IUHH EUHDG KDV FRPH D ORQJ ZD\ I now regularly send my kiddo with sandwiches made from bread from Canyon Bakehouse, Udi’s, and Rudi’s.

dĆľĆŒĹŹÄžÇ‡Í• Ä?ŚĞĞĆ?Äž ĂŜĚ ůĞƊ ĆľÄ?Äž ĆŒŽůů ƾƉĆ? ĹšÄžÄšÄšÄ‚ĆŒ Ä?ŚĞĞĆ?Äž Ć?Ć&#x; Ä?ĹŹ ĂŜĚ ĂƉƉůĞ Ć?ĹŻĹ?Ä?ÄžĆ? ,ŽžÄžĹľÄ‚ĚĞ ĆšĆŒÄ‚Ĺ?ĹŻ ĹľĹ?dž ŽĨÍ— Ĺ?ůƾƚĞŜͲĨĆŒÄžÄž Ć‰ĆŒÄžĆšÇŒÄžĹŻĆ?Í• ŜƾĆšĆ?Í• ĆŒÄ‚Ĺ?Ć?Ĺ?ĹśĆ?Í• Ä?ŚŽÄ?ŽůĂƚĞ Ä?ĹšĹ?ƉĆ?Í• ĂŜĚ Ä?Ĺ˝Ä?ŽŜƾĆš Ň Ä‚ĹŹÄžĆ? ĆŒÄ‚ĹśÄ?ÄžĆŒĆŒÇ‡ ĹŠĆľĹ?Ä?Äž

Menu 5 CONTAINER STORE SLIMLINE QUADDIE LUNCH BOX

I’ve tried lunchbox classics like peanut butter and jelly, tuna salad, and cream cheese and jelly. On occasion, a grilled cheese sandwich or a few slices of french toast have worked well.

^ƉĂŜĹ?Ć?Ĺš ŽžÄžĹŻÄžĆš ͞ĞĹ?Ĺ?Ć? Ä?ŽŽŏĞĚ Ç Ĺ?ƚŚ Ć?ĹŻĹ?Ä?ĞĚ ƉŽƚĂƚŽͿ 'ůƾƚĞŜͲĨĆŒÄžÄž Ä?ĆŒÄ‚Ä?ĹŹÄžĆŒĆ? Ç Ĺ?ƚŚ Ć?ƾŜÄ?ƾƊ ÄžĆŒ ZŽĂĆ?ƚĞĚ Ć?ÄžÄ‚Ç ÄžÄžÄš Ć?ŜĂÄ?ĹŹĆ? &ĆŒĆľĹ?Ćš Ć?Ä‚ĹŻÄ‚Äš ŚŽÄ?ŽůĂƚĞ Ĺ˝ĆŒ ƉůĂĹ?Ĺś ĹľĹ?ĹŻĹŹ Ä?Ždž It also can’t hurt to dress up lunch a little. Try Lunchbox Love (www.sayplease.com). They have positive messages, trivia or jokes to slip in to the daily lunchbox. The idea is to get kids excited to open up the lunchbox, and hope they may be inspired to taste its contents. A cute lunchbox makes lunchtime just a bit brighter.

SKIP HOP ZOO LUNCHIE KIDS AND TODDLER INSULATED LUNCH BAG DELIGHTGLUTEN FR EE.COM SEPTEMBER - OCTOBER 2015

17

ENLIGHTEN

I Don’t Have Celiac

NOW WHAT? Understanding your test results and figuring out what’s next... Q&A WITH DR. CHAD LARSON OF CYREX LABORATORIES

We hear from individuals all the time that they don’t have celiac disease but eliminating gluten makes them feel better. To help us all better understand what’s going on with our bodies, we’ve called on Dr. Chad Larson from Cyrex Laboratories to answer some of our most burning questions. Here’s what he had to say: DGF: Can you explain Non-Celiac Gluten Sensitivity (NCGS) to our readers? Is it a pre-cursor to celiac disease? Dr. Larson: NCGS is a separate and distinct condition from celiac disease (CD). While both conditions include the key common denominator of an inappropriate immune response to gluten, celiac disease is a specific autoimmune condition where immune cells and autoantibodies cause inflammation and destruction of the villi of the small intestine. NCGS can lead to many of the same symptoms as CD but without the autoimmune laboratory findings and the total villous atrophy of the intestine. DGF: We know that celiac disease is linked to other autoimmune diseases like multiple sclerosis and type 1 diabetes, and that if left untreated can lead to serious health complications. If someone has NCGS are they at the same risk for other conditions as someone with celiac disease if they don’t 18

SEPTEMBER - OCTOBER 2015

comply with the gluten-free diet? Dr. Larson: The classic symptom presentation of NCGS can include abdominal pain, bloating, diarrhea, constipation, headache, fatigue, joint and muscle pain, brain fog, arm or hand numbness, dermatitis, depression and anemia. Although NCGS can lead to multi-systemic symptoms, it is less likely than CD to be related to other autoimmune conditions. DGF: We often hear from patients who feel like they are in limbo of a diagnosis. Their antibody levels are just slightly elevated so their doctors don’t think they have celiac. What could it mean if a patient has low positive levels? Could they still have celiac? Dr. Larson: Antibody levels need to be considered with the rest of the clinical profile. In other words, if the autoimmune markers are low positive but the rest of the clinical picture is strongly indicative of CD, more comprehensive testing can be considered, such as the Cyrex Lab’s Array 3. Only 50% of those with CD test positive to the conventional CD lab markers. Researchers suggest testing multigliadin peptides to uncover atypical CD cases, and the Array 3 is the answer to that call. DGF: Can you explain the differences between celiac disease, NCGS, a gluten allergy and a wheat allergy? Are there different tests for each?

DELIGHTGLUTEN FR EE.COM

Dr. Larson: When speaking about gluten there is a lot of misinformation about allergies, sensitivities, intolerance and CD. They are all separate health issues with varying severity. NCGS is a diagnosed immune reaction indicating loss of tolerance to the presence of gluten, potentially leading to a complex array of health consequences. Intolerance refers to a body’s inability to break down gluten in the digestive process. A gluten allergy is defined as the body reacting to gluten as if it is a dangerous protein, and likewise a wheat allergy is an acute immune reaction to the whole grain of wheat. Generally allergies will clear up after exposure to the allergen has ended and leaves no lasting damage done to the body. CD is an autoimmune disorder where the mucosal immune system mounts an abnormal response that attacks the small intestine. In this attack, antibodies damage the villi of the small intestine. Villi are the small finger-like structures that help promote nutrient absorption from food. Those with CD who ingest even a small amount of gluten are at risk for small intestine damage. Gluten immune reactivity from CD can express in nearly every organ system, including the skin and other body regions, like the brain, liver and thyroid. Testing for all types of gluten reactivity can begin with a simple blood test, like Cyrex Lab’s Array 3, currently the most comprehensive gluten evaluation available.

ARE YOU ON A G LU T E N F RE E DI E T BUT STILL FEEL DI SCO M FO RT OR FAT I G U E ?

C yr ex’s Arra y 4 Gl ut e n -A s s o c i a t e d C r o s s - R e a c t i v e Fo o d s & Fo o d s S e n s i t i v i t y ™ test can determine if certain foods you may be consuming on a gluten free diet are not right for you. Ask your healthcare professional to order Array 4 and start feeling better.

CL-DGF-07.21.15

You Deserve Good Health.

For more information about Array 4 , please visit www.joincyrex.com/patients or call (877) 772-9739

cyrexlaboratories @cyrexlabs @cyrexlabs

W h e r e I n n o v a t i o n H a p p e n s™

© 2015 Cyrex Laboratories, LLC. All rights reserved.

BOOK COOK IEW REV

An Updated & Expanded

GLUTEN-FREE 101

Carol Fenster makes gluten-free cooking as easy as 1-2-3! BY ANDREA NEUSNER, DELIGHT CONTRIBUTOR

When Carol Fenster’s Gluten-Free 101 was originally published in 2003, WKHUH ZHUH IHZ JOXWHQ IUHH SURGXFWV on the market, and techniques for FRRNLQJ ZLWK JOXWHQ IUHH IRRGV ZHUH not well understood. Thankfully, there has been a revolution in the JOXWHQ IUHH ZRUOG 0RUH DQG PRUH JOXWHQ IUHH SURGXFWV DUH DYDLODEOH LQ stores and online, and more cooks DUH H[SHULPHQWLQJ ZLWK JOXWHQ IUHH À RXUV DQG LQJUHGLHQWV 7KDWœV ZK\ Carol Fenster decided to update her *OXWHQ )UHH FRRNERRN WR UHÀ HFW WKH FKDQJHV WR WKH JOXWHQ IUHH LQGXV try. So, what is different about the new edition? There is more emphasis on whole grains, beans and lentils. There are also suggested menus to guide QHZ FRRNV WR GLVKHV WKDW ZRUN WRJHWK HU DV ZHOO DV D *OXWHQ )UHH 6XUYLYDO *XLGH ZLWK OLVWV RI VDIH JOXWHQ IUHH brands for easy shopping. The recipes DUH DOO JOXWHQ IUHH DQG GDLU\ IUHH The 101 aspect of the book makes it helpful for people who are new to the JOXWHQ IUHH GLHW EXW DOVR IRU WKRVH who are beginner cooks. Fenster also RIIHUV VHQVLEOH QRQ FRRNLQJ DGYLFH IRU those trying to master the basics of JOXWHQ IUHH OLYLQJ 6KH UHFRPPHQGV getting a reliable diagnosis before attempting the diet, joining a support group and accepting that you must do WKLV 'RQœW GZHOO RQ ZKDW \RX cannot eat—instead see the glass as half full and learn to cook delicious JOXWHQ IUHH PHDOV DW KRPH /LNH PDQ\ JOXWHQ IUHH FRRNERRNV WKLV RQH KDV D À RXU PL[ UHFLSH Fenster explains why replacing ZKHDW À RXU ZLWK D EOHQG RI GLIIHUHQW 20

SEPTEMBER - OCTOBER 2015

JOXWHQ IUHH Ă€ RXUV LV QHFHVVDU\ and explains how to do this VXFFHVVIXOO\ 0DQ\ RI WKH UHFL SHV FDOO IRU KHU Ă€ RXU PL[ 7KLV may be a bit advanced for a 101 cookbook, but a reader could follow the recipes as suggested ZLWKRXW QHFHVVDULO\ XQGHU standing the “why.â€? I deliberately chose recipes that new cooks could easily make while also getting the biggest EDQJ IRU WKHLU JOXWHQ IUHH EXFN I made two different casseroles where the whole meal is made in one dish. This way a kitchen newbie would not have to manage multiple recipes in the same meal, or have to worry about timing different items. The Six-Layer Casserole is WUXO\ D GLVK ,W LV LQFUHG ibly easy to make, even for the most beginner cooks. All of the elements are layered, with no need to precook any of the ingredients. It takes two hours to bake in the oven, but can be assembled in advance—earlier in the day or the night before. Even people who are not typically casserole lovers ZLOO OLNH WKLV EHFDXVH LW XVHV DOO QDW ural ingredients. There are no added cans of soup, thickeners or binders. Seasonings include just a touch of sugar, salt, pepper and dried thyme. One-Pot Roasted Salmon on Mediterranean Vegetables and Rice is another very easy recipe. 7KLV LV PRUH HOHJDQW RQH WKDW EHJLQ ner cooks could pull off for a dinner SDUW\ 1R RQH ZRXOG JXHVV WKH SUHSD ration takes only 10 minutes! It cooks for about 40 minutes in the oven. I made this for a friend in the hospital. It was easy to deliver and well liked.

DELIGHTGLUTEN FR EE.COM

GLUTEN-FREE 101 By Carol Fenster This cookbook features plenty of creative recipes, as well as great tips for managing a gluten-free lifestyle.

I chose to make the Chocolate Brownies because everyone should have a brownie recipe they love, and a beginner or newly diagnosed person ZRXOG QHHG WR ¿ QG KLV RU KHU QHZ JR WR UHFLSH 2Q WKH IXGJ\ YV FDNH\ continuum, these are very fudgy brownies and disappeared quickly IURP WKH SDQ +RZHYHU , IHOW WKH VRU JKXP À RXU OHQW DQ RGG À DYRU , PLJKW WU\ D GLIIHUHQW PL[ RI À RXUV QH[W WLPH as instructed in the beginning of the book. This is the perfect book for someone PRYLQJ LQWR D ¿ UVW DSDUWPHQW RU FRRNLQJ IRU WKH ¿ UVW WLPH %HVLGHV the delicious recipes, a new cook will HQMR\ WKH WLPH VDYLQJ WLSV WKH EDVLF glossary of cooking terms and the practical advice.

Visit us online at nowfindglutenfree.com

Now Find Gluten Free!

A new mobile app for gluten-free shopping at your local stores or online. Whether you are new to eating gluten-free or an old hand, this app (and supporting website) will save you time and money, and make your journey to a gluten-free lifestyle much easier. s $4.99 with no upgrade or add-on fees s 100% anonymous, no registration needed s Exhaustive listing of glutenfree products and stores s No in-app advertising, just the information you want

COMING SOON TO A MOBILE DEVICE NEAR YOU!

INDULGE

WHAT’S IN Season TODAY? Carrots & Onions

BY JENNIFER DUNLAP, DELIGHT CONTRIBUTOR

Carrots EVI [IPP ORS[R JSV FIMRK LMKL MR ZMXEQMR % FYX XLI] EVI EPWS E KSSH WSYVGI SJ FMSXMR ZMXEQMR / ½FIV TSXEWsium, vitamin C and B6. Just like other brightly colored vegetables, carrots are packed with nutrition. The natural sweetness of this root vegetable works well with spicy dishes and can be nicely blended into desserts. Red onions contain a mixture of B vitamins, vitamin C and potassium. Bulb onions are planted in early spring and harvested at the end of summer, before the weather turns cold. This is perfect timing for slow roasting onions for hearty fall and winter dishes.

Carrot-Ginger Soup YIELD: 4 SERVINGS

GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, RICE-FREE, CORN-FREE

The use of coconut milk makes for a rich and creamy dairy-free carrot soup. 2 teaspoons coconut oil 1 pound carrots, chopped ½ cup chopped red onion 1/4 teaspoon salt, divided 2 tablespoons ginger 1 teaspoon minced garlic 1 13.5-ounce can coconut milk ¼ cup water ⅛ cup lime juice, freshly squeezed 4 tablespoons diced chives 1. In a stock pot, melt coconut oil over medium heat. 2. Add chopped carrots and onions to the pot. Sprinkle with the ⅛ teaspoon salt and stir to combine. Turn heat to low-medium, cover and cook for 10 minutes, stirring occasionally. 3. Remove lid and stir in coconut milk using a wooden spoon. Then add the ginger, garlic and the other ⅛ teaspoon of salt. 4. Cover the pot with lid and simmer for 10 minutes. Then, stir in the water and lime juice, 5. Divide the soup into 4 serving bowls, top each bowl with 1 tablespoon of chives and serve. NUTRITION PER SERVING: CALORIES: 240, FAT: 18G, SATURATED FAT: 17G, CHOLESTEROL: 0MG, SODIUM: 240MG, CARBOHYDRATES: 17G, FIBER: 3G, SUGARS: 10G, PROTEIN: 4G

22

NEW items from Bakery On Main on a shelf near you!

Red Curry Carrot Ribbon Salad YIELD: 4 SERVINGS

GLUTEN-FREE, DAIRY-FREE, EGG-FREE, RICE-FREE, CORN-FREE

did you know? Carrots have two seasons — one in spring and one in fall. Most of us think of carrots as orange, but they can also be white, yellow, red and purple. 3RMSRW EVI WSHMYQ JEX and cholesterol free, and have only 45 calories per serving.

Follow delight on Social Media! @delightgfmag delightgfmag delightgfmag DelightGlutenFree

Using all orange carrots will work for this recipe, but rainbow carrots are available in more markets now and the mix of colors makes this basic dish look very elegant. 1 pound bunch of rainbow carrots 1 tablespoon rice vinegar 2 teaspoons sesame oil 1 teaspoon water ½ teaspoon fish sauce 2 teaspoons Thai red curry paste ½ teaspoon gluten-free soy sauce 2 tablespoons finely chopped cilantro

Nut Crunch Snack is available in VL[ FUXQFKWDVWLF ÁDYRUV D JRRG IRU \RX VQDFN DOWHUQDWLYH

1. Clean the carrots well under running water. Place a carrot on the cutting board and hold by the stem. Using a vegetable peeler, create ribbons by peeling from stem to tip. Rotate the carrot while peeling to keep ribbons a uniform size. 2. Repeat with all carrots and place the ribbons into a serving bowl. 3. In a small bowl, whisk together the rice vinegar, sesame oil, water, fish sauce, red curry paste, soy sauce and cilantro. 4. Pour the mixture over the carrots and use hands to toss and coat. Cover with plastic wrap and refrigerate for at least 30 minutes prior to serving. NUTRITION PER SERVING: CALORIES: 80, FAT: 2.5G, SATURATED FAT: 0G, CHOLESTEROL: 0MG, SODIUM: 300MG, CARBOHYDRATES: 12G, FIBER: 3G, SUGARS: 8G, PROTEIN: 2G

these recipes and MORE www.delightglutenfree.com

All products can be found at www.bakeryonmain.com

Roasted Balsamic Red Onions

Rosemary Creamed Onions

YIELD: 4 SERVINGS

GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE

Pair these onions with roast chicken or beef and serve with a mixed green salad to add more color to the plate. 2 medium red onions 3 tablespoons olive oil 2 tablespoon balsamic vinegar ¼ teaspoon freshly ground black pepper ⅛ teaspoon salt ¼ cup smoked bleu cheese 1. Preheat oven to 350 degrees F. 2. Cut the onions in half around the circumference, peel off the skin and trim end so onion ends sit flat. Then, place the onions in an oven proof baking dish or skillet. 3. In a small bowl, whisk together the olive oil, balsamic vinegar, black pepper and salt. 4. Pour the mixture over the tops of the onions and cover the pan tightly with aluminum foil. 5. Place in the oven and roast for 25 minutes. Remove from oven and use a basting brush to coat the onions with the thickened balsamic mixture. Place back in the oven and bake another 20 minutes. 6. Remove from oven, divide the smoked bleu cheese evenly over each onion half. Return to the oven uncovered and bake another 5 minutes or until the cheese has melted. 7. Remove from the oven and serve. NUTRITION PER SERVING: CALORIES: 150, FAT: 13G, SATURATED FAT: 3G, CHOLESTEROL: 5MG, SODIUM: 170MG, CARBOHYDRATES: 8G, FIBER: 1G, SUGARS: 4G, PROTEIN: 2G

YIELD: 4 SERVINGS

GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE

These onions pair well with Italian sausages and roasted fish. 1 pound Vidalia or Spanish sweet onions ¼ cup sliced red onions 1 tablespoon unsalted butter, melted ¼ cup dry white wine ½ teaspoon salt ¼ teaspoon ground black pepper 1/2 cup half-and-half 1 tablespoon minced rosemary ½ teaspoon minced garlic ½ teaspoon cornstarch ⅛ teaspoon ground nutmeg ½ cup shredded parmesan or Gruyere cheese, divided 1. Preheat oven to 350 degrees F. 2. Slice the onions into ¼-inch fans and arrange in a tart or baking dish. 3. Whisk together the melted butter, wine, salt and pepper. Drizzle the mixture over the onions, cover the dish with foil, place in the oven and bake for 20 minutes 4. While onions are baking, in a medium-sized bowl, whisk together the half-and-half, rosemary, garlic, cornstarch, nutmeg, and ¼ cup of cheese. 5. Remove onions from the oven, pour the cream mixture over the onions, cover and bake another 20 minutes. 6. Remove onions from the oven and sprinkle the rest of the cheese on top of the onions. 7. Turn the oven onto broil. Place the onions in the oven, uncovered, for 5 minutes, or until cheese browns. 8. Remove from the oven and serve. NUTRITION PER SERVING: CALORIES: 190, FAT: 11G, SATURATED FAT: 6G, CHOLESTEROL: 30MG, SODIUM: 560MG, CARBOHYDRATES: 13G, FIBER: 2G, SUGARS: 8G, PROTEIN: 8G

24

SEPTEMBER - OCTOBER 2015

DELIGHTGLUTEN FR EE.COM

INTRODUCING NEW

ARTISAN BAKER GLUTEN FREE BREAD WITH ANCIENT GRAINS

European recipe crafted with sourdough, millet, buckwheat, quinoa, sunflower seeds, flax seeds and honey

ON NUTRInTtI Grains

als h Ancieamins & Miner it w d e Bak d with Vit f Fiber o FortifieGood Source

ARTISAN BAKER BREAD

CONSUMER: Redeem only by purchasing the brand and size(s) indicated. May not be reproduced. Void if transferred to any person, firm, or group prior to store redemption. LIMIT ONE COUPON PER PURCHASE. RETAILER: Dr. Schar USA will reimburse you the face value of this coupon plus 8 cents handling in accordance with our redemption policy (copy available upon request). Consumer must pay any sales tax. Send all redeemed coupons to: Dr. Schar, Mandlik & Rhodes, PO Box 490 Dept #1369, Tecate, CA 91980 Cash value: 1/100¢. EXPIRES 1/31/2016

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Pinned to

HALLOWEEN Find these recipes and more at www.DelightGlutenFree.com delightgfmag or follow Delight on Pinterest

Pumpkin spice cupcakes and vanilla frosting layered in mason jars make for a Halloween delight! Create a jack-o lantern with the help of some construction paper and festive ribbon.

Pumpkin Spice Cake Jars

This layer cake is not only festive, but also incredibly moist with the perfect amount of sweetness. Decorate the top with skeletons and skulls to give is a spooo-ky graveyard feel.

Tres Leches Gravey ard Cake 26

These cake pops taste even better than they look, and they will surely be a crowd pleaser at your next glutenfree Halloween gathering.

Spooky Kitty Choco Pops

These cute little cupcakes are just the right amount of sweet for Halloween! Decorate these with green frosting for a cauldron or red for blood.

Wizard’s Cauldron Green Tea Cupcakes

INDULGE

FALL BAKING!

Pumpkins, Pears & Apples BY JENNIFER DUNLAP, DELIGHT CONTRIBUTOR

Chocolate Pear Dutch Baby YIELD: 4-6 SERVINGS

GLUTEN-FREE, SOY-FREE, NUT-FREE

1 medium firm Bosc pear 1 tablespoon unsalted butter ½ cup of half-and-half (regular or lactose free) 4 large eggs 1 teaspoon vanilla extract 2/3 cup gluten-free all-purpose flour ¼ cup plus 1 tablespoon of packed dark brown sugar 3 tablespoons cocoa powder 1 teaspoon baking powder ½ teaspoon ground ginger ¼ teaspoon salt 1. Preheat the oven to 450 degrees F. Slice the pear into ½ inch slices. 2. Put the butter into a 12-inch cast iron or heavy bottomed skillet in the oven to warm for 5 minutes. 3. In a blender combine the half-and-half, eggs and vanilla, blending until smooth. 4. Next add the flour, dark brown sugar,

cocoa powder, baking powder, ginger, salt and blend on high for 30 seconds. 5. Use a rubber spatula to clean off the sides of the blender and blend on high for 30 seconds more. 6. Carefully remove the skillet from the oven and place the pears into the butter in a circular pattern. 7. Pour the batter over the pear slices and put the skillet back in the oven and bake for 15 to 20 minutes until puffed and cooked through. 8. Remove from the oven and serve warm with whipped cream or ice cream. NUTRITION PER SERVING: CALORIES: 300, FAT: 12G, SATURATED FAT: 6G, CHOLESTEROL: 235MG, SODIUM: 360MG, CARBOHYDRATES: 42G, FIBER: 5G, SUGARS: 22G, PROTEIN: 10G

Pumpkin-Coconut Mousse YIELD: 4 SERVINGS

GLUTEN-FREE, DAIRY-FREE, SOY-FREE, CORNFREE, RICE-FREE

2 (14-ounce) cans coconut milk, refrigerated 7.5 ounces canned pumpkin ¼ cup packed dark brown sugar

1 teaspoon pure vanilla extract ¾ teaspoons pumpkin pie spice ¼ teaspoon salt 4 tablespoons shaved dark chocolate 1. Remove the coconut milk from the refrigerator, open the cans and scoop the hardened coconut cream into a mixing bowl. Save the coconut water in the cans for other recipes. 2. Using a standing or hand mixer, beat the coconut cream on low speed for 2 minutes, then medium speed for 1 minute. 3. Then add the pumpkin, dark brown sugar, vanilla extract, pumpkin pie spice and salt. Beat on high for 1 to 2 minutes until all ingredients are light and fluffy. 4. Divide the mousse into four dishes. Using a vegetable peeler shave the dark chocolate and top each serving with a tablespoon of dark chocolate. 5. Serve room temperature or chilled. NUTRITION PER SERVING: CALORIES: 620, FAT: 55G, SATURATED FAT: 47G, CHOLESTEROL: 0MG, SODIUM: 180MG, CARBOHYDRATES: 37G, FIBER: 8G, SUGARS: 29G, PROTEIN: 7G

DELIGHTGLUTEN FR EE.COM SEPTEMBER - OCTOBER 2015

27

Carrot-Orange Griddle Cake Stacks YIELD: 4 SERVINGS

GLUTEN-FREE, SOY-FREE

A rustic breakfast classic turned into an elegant comforting dessert. This can be served at room temperature or chilled. ¾ cup gluten-free all-purpose flour ½ teaspoon ground ginger ¼ teaspoon ground cardamom 1 teaspoon baking powder ¼ teaspoon salt ¼ cup coconut oil ¼ cup, plus 2 tablespoons of packed dark brown sugar 2 large eggs ½ teaspoon pure vanilla extract 1 teaspoon micro-planed orange zest ½ cup finely grated carrots 4 tablespoons walnut pieces 4 ounces mascarpone cheese 2 tablespoons cream cheese ¼ teaspoon micro-planed orange zest ¼ teaspoon micro-planed lemon zest 2 teaspoons freshly squeezed lemon juice 1 teaspoon freshly squeezed orange juice 1 teaspoon honey 1/8 teaspoon pure vanilla extract 1/8 teaspoon salt Ghee or coconut oil

1. Sift together flour, ginger, cardamom, baking powder and salt into a medium-sized bowl and set aside. 2. Using a standing mixer or handheld mixer with a large bowl, beat together on high the coconut oil and the dark brown sugar for about 2 minutes until well combined and creamy in texture. 3. Then beat in the eggs until combined, then add the vanilla extract and orange zest and beat for 30 seconds more until the ingredients are combined. 4. Using a rubber spatula, fold in the flour mixture until there are no flour streaks. Next fold in the carrot and walnuts. 5. In a separate bowl, beat together the mascarpone, cream cheese, orange zest, lemon zest, orange juice, lemon juice, honey, vanilla extract and salt, then set aside. 6. Heat a large skillet over medium heat and melt 2 teaspoons of ghee or coconut oil in the pan. 7. Use a tablespoon to measure out 2 tablespoons of batter per cake and add to the pan. Cook for 1 to 1 ½ minutes per side, remove from pan and place on a plate when cooked through and browned on both sides. 8. The batter should yield 8 to 10 individual cakes. 9. Once the cakes have cooled, place one teaspoon of the mascarpone cheese mixture on half of the cakes, spreading evenly over top of the cake. 10. Take a plain cake and place on top of the cakes with cheese mixture. Then top each stack with 2 generous teaspoons of the mascarpone mixture. 11. Sprinkle walnut pieces on top of each cake and then a light dusting of dark brown sugar before serving. NUTRITION PER SERVING: CALORIES: 1020, FAT: 92G, SATURATED FAT: 57G, CHOLESTEROL: 310MG, SODIUM: 440MG, CARBOHYDRATES: 40G, FIBER: 3G, SUGARS: 21G, PROTEIN: 9G

28

SEPTEMBER - OCTOBER 2015

DELIGHTGLUTEN FR EE.COM

INDULGE

Cinnamon Cheesecake with Sticky Apple Topping

1. Preheat oven to 325 degrees F. Line a 9-inch spring form pan with parchment paper.

PREP TIME: 15 MINUTES

2. In a blender combine ricotta cheese, cream cheese, eggs, honey, flour, cinnamon, ginger and salt until smooth. Scrape down the sides of the blender using a rubber spatula to ensure everything is well blended.

YIELD: 6-8 SERVINGS

GLUTEN-FREE, SOY-FREE

Both the cheesecake and the apple topping come together quickly, the time comes from waiting for the cheesecake to fully set from cooling and refrigeration. For the Cake 16 ounces ricotta cheese 12 ounces cream cheese, room temperature 3 large eggs 1/3 cup, plus 1 tablespoon honey 2 tablespoons gluten-free all-purpose flour 1 teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon salt For the Topping 1 medium Fiji apple, chopped 1 medium Granny Smith apple, chopped 2 teaspoons freshly squeezed lemon juice 1 tablespoon unsalted butter 2 tablespoons dark brown sugar ¼ teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon salt 4 tablespoons walnut pieces

3. Pour the cheesecake mixture into the prepared spring form pan, place in the oven for 1 hour. 4. Remove from the oven and cool on a rack for 1 hour prior to serving. 5. While the cake is cooling, chop the apples into 1-inch cubes and toss in the lemon juice. Set aside. 6. In a large skillet over medium heat, add butter to the pan to melt and then stir in the chopped apples. Cook apples over medium heat for 3 minutes. 7. Sprinkle the dark brown sugar, cinnamon, ginger and salt over the apples and use a rubber spatula to stir to combine. 8. Turn heat to low and cook an additional 3 minutes. Turn off the heat and stir in the walnut pieces and let sit for 5 minutes to cool. 9. Use a butter knife around the edge of the cheesecake to loosen from the pan and then release the spring form ring. 10. Place the cheese cake on a plate, evenly spread the apple mixture over the top. Cover with plastic wrap and chill in the refrigerator for one hour or overnight prior to serving. NUTRITION PER SERVING: CALORIES: 540, FAT: 37G, SATURATED FAT: 19G, CHOLESTEROL: 215MG, SODIUM: 450MG, CARBOHYDRATES: 41G, FIBER: 3G, SUGARS: 31G, PROTEIN: 16G

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INDULGE

cozy comfort

COOKING! BY JANICE CUEVAS, FOOD & PHOTO EDITOR

Macaroni & Cheese with Cajun Style Andouille YIELD: 10 SERVINGS

GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, CORN-FREE

Take comfort in knowing this tasty dish is entirely gluten-free! The sausage adds a spicy kick perfect for this season’s weather. 1 package Tinkyada Brown Rice Shells 2 tablespoons olive oil 1 medium sweet yellow onion, skin removed and chopped 1 (12 ounce) package Aidells Cajun Style Andouille, sliced 1 (8 ounce) package baby bella mushrooms, sliced 4 tablespoons butter 1¾ cup milk 2 cups shredded cheddar cheese

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DELIGHTGLUTEN FR EE.COM

1. Cook pasta according to package instructions. Drain and set aside. 2. Heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes. Add the sausage and mushrooms. Sauté until the sausage begins to brown and mushroom juices are evaporated, about 7 to 10 minutes. Remove from heat and set aside. 3. In a large pot, melt butter over medium heat. Add the milk and cheddar cheese. Bring to a slow boil and whisk vigorously until the cheese has melted. Remove from heat and add the pasta into the pot, stirring until evenly coated. 4. Add the sausage mixture and toss until combined thoroughly. Serve warm. NUTRITION PER SERVING: CALORIES: 370, FAT: 19G, SATURATED FAT: 9G, CHOLESTEROL: 75MG, SODIUM: 490MG, CARBOHYDRATES: 31G, FIBER: 1G, SUGARS: 4G, PROTEIN: 16G

INDULGE

Savory Beef & Sweet Potato Shepherd’s Pie YIELD: 10 SERVINGS

GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE

For the Beef Stew 1 pound cubed beef pieces ¼ teaspoon dried oregano ¼ teaspoon salt ⅛ teaspoon ground black pepper 2 tablespoons olive oil 2 garlic cloves, minced 1 medium sweet yellow onion, skin removed and chopped 1 leek, grated (white and light green parts only) ¼ cup burgundy cooking wine 3 cups water ⅓ cup tomato sauce 1 bay leaf 1 cup baby spinach 1 cup frozen peas and carrots ¼ cup fresh cilantro, chopped ½ teaspoon salt ¼ teaspoon dried oregano

Veggie Lover’s Mini Pot Pies YIELD: 6 SERVINGS

GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE

For the Crust 1¾ cups gluten-free all-purpose flour 2 tablespoons granulated sugar ½ teaspoon salt 1 stick butter, cut into thick slices ⅓ cup cold water For the Filling 2 tablespoons olive oil 1 medium sweet yellow onion, skin removed and chopped 1 leek, grated (white and light green parts only) 2 cups vegetable broth 2 cups frozen mixed veggies 2 white potatoes, peeled and diced ½ teaspoon dried basil

For the Sweet Potato Topping 4 large sweet potatoes 2 tablespoons butter ¼ teaspoon dried thyme ¼ teaspoon salt ⅛ teaspoon ground black pepper

1. In a large bowl, whisk together the all-purpose flour, sugar and salt. Transfer to the bowl of a food processor.

1. Preheat oven to 400 degrees F. Place the sweet potatoes on a baking sheet and bake for 60 to 80 minutes until they can be easily pierced with a fork. Remove from oven and set aside.

2. Add the butter and pulse until pea-size crumbs begin to form. Pour in the water and continue to pulse until a dough begins to form.

2. In a large bowl, whisk together the oregano, salt and pepper. Add the beef and rub until evenly coated. Set aside. 3. Heat olive oil over medium heat in a large pot. Add the garlic and cook until fragrant, about 1 minute. Add the onion and leeks and sauté until translucent. Add the beef and cook until juices run clear, about 10 to 15 minutes. 4. Pour the cooking wine to deglaze the pan. Add the remaining ingredients and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until most of the liquid has evaporated, about 20 minutes. 5. Meanwhile, remove the skin from the sweet potatoes and transfer to a large mixing bowl. Mash the potatoes and add the butter, thyme, salt and pepper. Continue to mash until all ingredients are combined thoroughly. 6. Preheat oven to 400 degrees F. Transfer the beef stew to a 9-inch glass baking dish into an even layer. Top with the sweet potatoes and bake for 50 to 60 minutes. Serve warm. NUTRITION PER SERVING: CALORIES: 240, FAT: 15G, SATURATED FAT: 6G, CHOLESTEROL: 40MG, SODIUM: 440MG, CARBOHYDRATES: 14G, FIBER: 3G, SUGARS: 4G, PROTEIN: 10G

3. Remove dough from the food processor and knead until smooth. Shape into a flat disk, cover in plastic wrap and refrigerate for at least 1 hour. 4. Divide the dough into 3 to 6 separate spheres. Roll out the dough and place it over lightly greased small pie dishes. Use your fingers to mold the dough to the pie plate. Cut any excess from the edges and decorate to your liking. 5. Heat olive oil over medium heat in a large pot. Add the onion and leeks and sauté until translucent. 6. Pour the vegetable broth and add the remaining ingredients. Bring to a boil and simmer until most of the liquid has evaporated. Remove from heat. 7. Mash the mixture, stir and divide evenly among all the prepared crusts. 8. Preheat oven to 350 degrees F. Bake pies for 40 to 50 minutes or until crust is golden. Serve warm. NUTRITION PER SERVING: CALORIES: 460, FAT: 21G, SATURATED FAT: 10G, CHOLESTEROL: 40MG, SODIUM: 660MG, CARBOHYDRATES: 62G, FIBER: 7G, SUGARS: 10G, PROTEIN: 8G

DELIGHTGLUTEN FR EE.COM SEPTEMBER - OCTOBER 2015

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Easy Chicken & Shrimp Stew with Buttery Thyme Biscuits YIELD: 10 SERVINGS

GLUTEN-FREE, SOY-FREE, NUT-FREE

Nothing is more comforting than homemade chicken and shrimp stew. Ours is topped with buttery biscuits for even more scrumptiousness! For the Chicken and Shrimp Stew 2 tablespoons olive oil 2 garlic cloves, minced 1 medium sweet yellow onion, skin removed and chopped 1 leek, grated (white and light green parts only) 4 boneless skinless chicken breasts, cubed 1 pound baby shrimp, peeled and deveined ¼ cup burgundy cooking wine 3 cups water ⅓ cup tomato sauce 2 white potatoes, peeled and diced 1 bay leaf 1 cup baby spinach 1 cup frozen peas and carrots ¼ cup fresh cilantro, chopped ½ teaspoon salt ¼ teaspoon dried oregano For the Biscuits 2 cups gluten-free all-purpose flour 1 teaspoon baking powder ½ teaspoon dried thyme ½ teaspoon salt 1 large egg, lightly beaten ⅔ cup milk ⅔ cup butter, cut into cubes 1. Heat olive oil over medium heat in a large pot. Add the garlic and cook until fragrant, about 1 minute. Add the onion and leeks and sauté until translucent. Add the cubed chicken and cook until juices run clear, about 10 to 15 minutes. Add in the baby shrimp and sauté just until pink, about 3 minutes. 2. Pour the cooking wine to deglaze the pan. Add the remaining ingredients for the stew and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until most of the liquid has evaporated, about 20 minutes. 3. Meanwhile, prepare the biscuit dough. In a large mixing bowl, whisk together the flour, baking powder, thyme and salt. Add the remaining ingredients and mix with a fork until crumbly. Knead the dough and refrigerate until ready to use. 4. Preheat oven to 375 degrees F. Transfer the stew to a 9-inch round glass baking dish into an even layer. Using an ice cream scoop, drop the biscuit dough over the chicken stew. Bake for 45 to 50 minutes or until biscuits are golden. Serve warm. NUTRITION PER SERVING: CALORIES: 400, FAT: 18G, SATURATED FAT: 9G, CHOLESTEROL: 140MG, SODIUM: 890MG, CARBOHYDRATES: 37G, FIBER: 5G, SUGARS: 3G, PROTEIN: 23G

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SEPTEMBER - OCTOBER 2015

INDULGE

Roasted Mixed Veggies YIELD: 6 SERVINGS

GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE

These roasted veggies are easy to make and go perfectly with your favorite meat dishes.

KIDS’ MENU

⅓ cup olive oil ¼ teaspoon garlic powder ¼ teaspoon salt ⅛ teaspoon ground black pepper 14 ounces broccoli florets 2 cups cherry tomatoes 1 cup crinkle cut carrots 1. Preheat oven to 450 degrees F. Line a baking sheet with foil and grease with nonstick spray.

Herby Crusted Chicken Tenders * Citrusy Wild Rice Pilaf Roasted Mixed Veggies * Chocolate Drizzle Marshmallow Bars

Adult & Kid

FAMILYMEALS Recipes for Mom, Dad and the kids! Two versions of each dish!

BY JANICE CUEVAS, FOOD & PHOTO EDITOR PHOTOGR APHY BY JANICE CUEVAS, FOOD & PHOTO EDITOR

Oven-Baked Pork Chops with Cherry Sauce * Wild Rice Cranberry Pilaf Roasted Green Beans and Red Potatoes * Pumpkin Spice Cheesecake Bars

2. In a small bowl, whisk together olive oil, garlic powder, salt and pepper. 3. Arrange the veggies on the baking sheet and drizzle with the olive oil mixture. Bake for 25 minutes and remove from oven. Toss the veggies and return to the oven for an additional 25 minutes until golden. Serve immediately. NUTRITION PER SERVING: CALORIES: 150, FAT: 13G, SATURATED FAT: 2G, CHOLESTEROL: 0MG, SODIUM: 135MG, CARBOHYDRATES: 9G, FIBER: 4G, SUGARS: 3G, PROTEIN: 3G

Roasted Green Beans & Red Potatoes YIELD: 6 SERVINGS

GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICEFREE, CORN-FREE

A simple but tasty vegetable recipe to serve alongside your favorite meat dishes. ⅓ cup olive oil ½ teaspoon dried thyme ¼ teaspoon garlic powder ¼ teaspoon salt ⅛ teaspoon ground black pepper 1 pound green beans, rinsed and ends trimmed 1 pound baby red potatoes, washed and quartered 1. Preheat oven to 450 degrees F. Line a baking sheet with foil and grease with nonstick spray.

ADULTS’ MENU

2. In a small bowl, whisk together olive oil, thyme, garlic powder, salt and pepper. 3. Arrange the green beans and potatoes on the baking sheet and drizzle with the olive oil mixture. Bake for 25 minutes and remove from oven. Toss the vegetables and return to the oven for an additional 25 minutes until golden. Serve immediately. NUTRITION PER SERVING: CALORIES: 240, FAT: 13G, SATURATED FAT: 2G, CHOLESTEROL: 0MG, SODIUM: 110MG, CARBOHYDRATES: 27G, FIBER: 7G, SUGARS: 2G, PROTEIN: 7G

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SEPTEMBER - OCTOBER 2015

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ADULTS’ MENU

KIDS’ MENU

Kids’ Herby Crusted Chicken Tenders

Adults’ Oven Baked Pork Chops

Herby Crusted Chicken Tenders

Oven-Baked Pork Chops with Cherry Sauce

YIELD: 4 SERVINGS

YIELD: 4 SERVINGS

GLUTEN-FREE, DAIRY-FREE, SOY-FREE, NUT-FREE

GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE

The kids will love these crunchy chicken tenders! Serve with a side of roasted veggies for a complete meal.

The savory taste of the pork chops is complimented with the tanginess of cherries.

8 boneless skinless chicken strips ¾ cup gluten-free all-purpose flour ½ teaspoon dried thyme ¼ teaspoon salt ⅛ teaspoon ground black pepper 2 large eggs 3 cups Cape Cod Original Potato Chips, crushed

4 thin cut pork chops, rinsed Juice of 1 lime 1 teaspoon dried oregano ½ teaspoon garlic powder ½ teaspoon salt ¼ teaspoon ground black pepper 2 cups frozen cherries ¼ cup lemon juice 1 tablespoon dark brown sugar

1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and lightly grease with nonstick spray. Set aside. 2. In a mixing bowl, whisk together all-purpose flour, thyme, salt and pepper. In a separate bowl, whisk together the eggs. Place the crushed chips in a third bowl.

1. In a small bowl, whisk together lime juice, oregano, garlic powder, salt and pepper.

3. Coat each chicken strip in the flour mixture, dip into the beaten eggs and roll in the crushed chips. 4. Arrange on the prepared baking sheet and bake for 20 to 30 minutes or until juices run clear. 5. Serve immediately. NUTRITION PER SERVING: CALORIES: 300, FAT: 8G, SATURATED FAT: 1.5G, CHOLESTEROL: 140MG, SODIUM: 360MG, CARBOHYDRATES: 35G, FIBER: 4G, SUGARS: 2G, PROTEIN: 23G

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2. Place the pork chops in a deep-sided glass dish and massage the marinade into each. Cover with plastic wrap and marinate overnight. 3. Preheat oven to 350 degrees F. Arrange the marinated pork chops on the rack of a roasting pan and bake for 30 minutes. Flip the pork chops and bake for an additional 45 minutes or until golden. 4. Meanwhile, bring the lemon juice to a soft boil. Add the cherries and simmer for 5 minutes, stirring occasionally. Add the sugar and continue to simmer, stirring occasionally, until thick. 5. Serve the pork chops and top with cherry sauce as desired. NUTRITION PER SERVING: CALORIES: 480, FAT: 21G, SATURATED FAT: 5G, CHOLESTEROL: 170MG, SODIUM: 460MG, CARBOHYDRATES: 16G, FIBER: 2G, SUGARS: 12G, PROTEIN: 55G

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Follow delight on Social Media! @delightgfmag

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Citrusy Wild Rice Pilaf YIELD: 6 SERVINGS

GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE NUT-FREE, CORN-FREE

2 tablespoons olive oil 2 garlic cloves, minced 1 sweet yellow onion, skin removed and chopped 1 cup long grain white rice ½ cup wild rice 3 cups vegetable broth 1 tablespoon fresh orange juice 1 tablespoon orange zest

ADULTS’ MENU

1. Preheat oven to 350 degrees F. Lightly grease an 11x15-inch glass baking dish with nonstick spray and set aside. 2. Heat olive oil in a small skillet over medium heat and add the garlic. Cook until fragrant, about 1 minute. Add the onion and sauté until translucent, about 5 to 7 minutes.

Wild Rice Cranberry Pilaf

3. Transfer the onion mixture to the prepared baking dish. Add the rice and gently fold the ingredients until combined thoroughly.

2 tablespoons olive oil 2 garlic cloves, minced 1 sweet yellow onion, skin removed and chopped 1 cup long grain white rice ½ cup wild rice ½ cup dried cranberries 3 cups vegetable broth 1 tablespoon fresh orange juice 1 tablespoon orange zest ½ teaspoon dried thyme

4. Pour the vegetable broth over the rice mixture. Add the orange juice and orange zest. Stir all ingredients until mixed thoroughly and tightly cover the baking dish with aluminum foil. Bake for 50 to 65 minutes or until the rice has absorbed all the broth. 5. Remove from oven and let stand for 10 minutes. Fluff the rice with a fork and serve immediately. NUTRITION PER SERVING: CALORIES: 230 FAT: 5G, SATURATED FAT: 1G, CHOLESTEROL: 0MG, SODIUM: 470MG, CARBOHYDRATES: 41G, FIBER: 2G, SUGARS: 2G, PROTEIN: 5G

KIDS’ MENU

YIELD: 6 SERVINGS

GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE, CORN-FREE

1. Preheat oven to 350 degrees F. Lightly grease an 11x15-inch glass baking dish with nonstick spray and set aside. 2. Heat olive oil in a small skillet over medium heat and add the garlic. Cook until fragrant, about 1 minute. Add the onion and sauté until translucent, about 5 to 7 minutes. 3. Transfer the onion mixture to the prepared baking dish. Add the rice and cranberries. Gently fold the ingredients until combined thoroughly. 4. Pour the vegetable broth over the rice mixture. Add the orange juice, orange zest and thyme. Stir all ingredients until mixed thoroughly and tightly cover the baking dish with aluminum foil. Bake for 50 to 65 minutes or until the rice has absorbed all the broth. 5. Remove from oven and let stand for 10 minutes. Fluff the rice with a fork and serve immediately. NUTRITION PER SERVING: CALORIES: 170, FAT: 5G, SATURATED FAT: 0.5G, CHOLESTEROL: 0MG, SODIUM: 470MG, CARBOHYDRATES: 30G, FIBER: 2G, SUGARS: 9G, PROTEIN: 3G

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Chocolate Drizzle Marshmallow Bars YIELD: 20 SERVINGS

KIDS’ MENU

GLUTEN-FREE, EGG-FREE, NUT-FREE

Give your kids this sweet treat for dessert or sneak one into their lunch boxes for a fun surprise! 4 tablespoons butter 4 cups mini marshmallows 6 cups gluten-free crispy rice cereal ¾ cup semisweet chocolate morsels ¾ cup white chocolate morsels 1. Lightly grease an 11x15-inch pan and set aside. Melt butter in a large saucepot over medium-low heat. Add marshmallows and stir until completely melted. Turn off heat. Add cereal and continue to stir. Transfer to greased pan and press into an even layer with a spatula. 2. Melt semisweet chocolate morsels according to package instructions and drizzle over the crispy marshmallow treats. Repeat the same process with the white chocolate. 3. Allow marshmallow treats to cool before cutting into squares. NUTRITION PER SERVING: CALORIES: 170, FAT: 7G, SATURATED FAT: 5G, CHOLESTEROL: 5MG, SODIUM: 55MG, CARBOHYDRATES: 26G, FIBER: 1G, SUGARS: 16G, PROTEIN: 2G

INDULGE

Pumpkin Spice Cheesecake Bars GLUTEN-FREE, SOY-FREE

1. Preheat oven to 300 degrees F. Line an 11x15-inch pan with parchment paper and set aside.

A yummy treat that can be enjoyed as a dessert or snack! Top with whipped cream and sprinkle with some ground cinnamon if desired before serving.

2. For the crust, place the pecan halves in the bowl of a food processor and pulse until crushed. Add the remaining ingredients and pulse until a crumbly mixture forms.

TOTAL TIME: 5 HOURS 20 MINUTES

For the Crust 3 cups gluten-free graham cracker crumbs 2 sticks butter, softened and cut into squares 1 cup pecan halves ½ cup shredded unsweetened coconut For the Cheesecake Bars 4 (8 ounce) packages reduced fat cream cheese 1 (15 ounce) can pumpkin puree 4 large eggs 1 cup dark brown sugar 2 tablespoons vanilla extract 1½ tablespoons pumpkin spice

3. Press the crust into an even layer along the bottom of the prepared pan. Bake for 10 minutes, remove from oven and set aside. 4. For the cheesecake bars, place all ingredients in the bowl of a food processor and pulse until combined thoroughly. Pour mixture over the par-baked crust and return to the oven for 50 minutes. Turn off the oven and allow the cheesecake to cool with the oven door slightly open for 1 hour. Remove from oven and refrigerate for at least 2 to 3 hours before cutting into squares. NUTRITION PER SERVING: CALORIES: 150, FAT: 8G, SATURATED FAT: 4G, CHOLESTEROL: 40MG, SODIUM: 260MG, CARBOHYDRATES: 15G, FIBER: 2G, SUGARS: 7G, PROTEIN: 5G

ADULTS’ MENU

38

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Enjoy your moment with our 5 NEW baking mixes that are not only gluten-free and allergy-friendly, but made with probiotics & plant-based protein! enjoylifefoods.com

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Find us in the

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Free-From: wheat, dairy, peanuts, tree nuts, egg, soy, fish, & shellfish

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Beer

ALL ABOUT 10 Naturally Gluten-Free Beers BY ALEXIS OLSZEWSKI, DELIGHT ASSOCIATE EDITOR

LET’S POP OPEN A COLD ONE! For many people with celiac disease or JOXWHQ VHQVLWLYLW\ EHHU LV RII OLPLWV EH cause it’s usually malted using barley— D JOXWHQ FRQWDLQLQJ JUDLQ +RZHYHU these days, there is a wide selection of gluten free beers to enjoy! These beers DUH PDOWHG XVLQJ JOXWHQ IUHH JUDLQV OLNH brown rice and sorghum, making them QDWXUDOO\ JOXWHQ IUHH DQG VDIH IRU LQGL YLGXDOV OLYLQJ ZLWK FHOLDF RU D VHQVLWLY ity to gluten. Here’s our take on 10 of WKH PRVW SRSXODU QDWXUDOO\ JOXWHQ IUHH beers on the market. COORS PEAK COPPER LAGER www.coorspeak.com &RRUV 3HDN &RSSHU /DJHU LV WKH ¿ UVW &RRUV JOXWHQ IUHH EHHU ,W LV D FULVS light beer made from all naturally JOXWHQ IUHH LQJUHGLHQWV LQFOXGLQJ American brown rice, brown rice malt and pure pea protein. IPSWICH ALE BREWERY: CELIA SAISON www.ipswichalebrewery.com

SEPTEMBER - OCTOBER 2015

%DUGÂśV 7DOH 'UDJRQ *ROG LV WKH Âł2ULJL nal Sorghum Malt Beerâ€? made with 100% malted sorghum. It is a fruity, FULVS ODJHU ZLWK D PRODVVHV W\SH Ă€ DYRU from the sorghum. Bard’s is available at restaurants, bars, liquor stores and national grocery chains. The website KDV D ORFDWHU \RX FDQ XVH WR Âż QG D SODFH near you that sells Bard’s beer. DOGFISH ALE: TWEASON’ ALE ZZZ GRJÂż VK FRP 'RJÂż VK EUHZHU\ FUHDWHG WKLV JOXWHQ free beer by replacing barley with a mild sorghum base. There are hints of molasses and fruit, which are balanced by strawberry notes; the addition of PDOW\ EXFNZKHDW KRQH\ JLYHV LW D FRP SOH[ Ă€ DYRU 7ZHDVRQÂś $OH LV DYDLODEOH at distributors across the country. You can also use the “Fish Finderâ€? on the ZHEVLWH WR Âż QG D GLVWULEXWRU QHDU \RX NEW PLANET BEER www.newplanetbeer.com

7KH &HOLD 6DLVRQ JOXWHQ IUHH EHHU LV inspired by the rustic farmhouse ales of Belgium. Ipswich Ale Brewery created this beer using sorghum syrup and Curaçao orange peels, Belgian yeast strain, as well as Celia hops to create a crisp, tart beer with a spicy taste.

40

BARD’S TALE DRAGON GOLD www.bardsbeer.com

DELIGHTGLUTEN FR EE.COM

New Planet, a brewery in Colorado, PDNHV JOXWHQ IUHH EHHU %HHUV include a Pale Ale, rich caramel and JUDSHIUXLW QRWHV ZLWK D KRSS\ ¿ QLVK Blonde Ale, bright notes of honey and a VXEWOH À RUDO DURPD DQG 5DVSEHUU\ $OH brewed with natural raspberry puree and orange peel.

INDULGE LAKEFRONT BREWERY: NEW GRIST www.lakefrontbrewery.com 7KLV JOXWHQ IUHH EHHU LV EUHZHG ZLWKRXW wheat or barley; instead, New Grist is brewed from sorghum, rice, hops, ZDWHU DQG \HDVW ,W LV FULVS DQG EXE EO\ ZLWK D IUXLW\ À DYRU VOLJKW KLQWV RI green apple) and a golden color. Each batch of New Grist is tested for its gluten contents before it is bottled and shipped. A fun fact. You can now buy EHHU LQIXVHG VDXVDJH PDGH ZLWK 1HZ Grist beer. GLUTENBERG www.glutenberg.ca *OXWHQEHUJ LV D &DQDGLDQ EDVHG EHHU FRPSDQ\ WKDW PDNHV GHOLFLRXV DXWKHQ WLF WDVWLQJ JOXWHQ IUHH EHHUV 7KH EHHU LV JOXWHQ IUHH SSPV ²LW LV PDGH ZLWK QDWXUDOO\ JOXWHQ IUHH LQJUHGLHQWV 1RW D VLQJOH JOXWHQ IUHH ingredient enters the plant.) Products LQFOXGH WKH ³FODVVLF´ %ORQGH *OXWHQ EHUJ¶V ¿ UVW EHHU DQ $PHULFDQ 3DOH $OH with lemony and caramel notes and a PLOG ELWWHU ¿ QLVK DQG DQ ,QGLD 3DOH Ale, with a citrus aroma, crisp taste ZLWK OLJKW FDUDPHO DQG KRSS\ À DYRUV GROUND BREAKER BREWERY www.groundbreakerbrewing.com *URXQG %UHDNHU %UHZHU\ LV D GHGL FDWHG JOXWHQ IUHH EUHZHU\²QR JOXWHQ containing ingredients are allowed in the door. The beer is brewed, bottled and distributed from its production facility in southeast Portland, Oregon. Beers include a Pale Ale, brewed to be OLJKW DQG FULVS ZLWK D FLWUXV DQG À RUDO DURPD D 'DUN $OH ZKLFK XVHV YHU\ GDUN QHDU HVSUHVVR OLNH URDVWHG FKHVW QXWV DQG OHQWLOV DORQJ ZLWK %HOJLDQ VW\OH FDQGL IRU D ³URDVW\´ À DYRU DQG aroma with notes of chocolate and dark fruits; IPA No. 5, brewed with roasted FKHVWQXWV OHQWLOV DQG %HOJLDQ VW\OH FDQGL DQG PDGH ZLWK &U\VWDO DQG 6DQ tiam hops; and OLALLIE Ale, brewed with blackberries and rose hips and ¿ QLVKHG ZLWK ORWV RI &U\VWDO KRSV IRU D classic Northwest aroma. Seasonal ales are also available.

EPIC BREWING COMPANY: GLUTENATOR www.epicbrewing.com 7R FUDIW *OXWHQDWRU WKLV 6DOW /DNH &LW\ 8WDK EDVHG EUHZLQJ FRPSDQ\ XVHV OLJKW ERGLHG PLOOHW brown rice, sweet potatoes and molasses along with American hops. The beer has a golden color, light body, and aromas of hops and sweet potatoes with D VZHHW JUDLQ À DYRU 7KH *OXWHQDWRU LV DYDLODEOH DW bars and restaurants across the country. REDBRIDGE www.redbridgebeer.com 5HGEULGJH DQ $QKHXVHU %XVFK JOXWHQ IUHH EHHU LV PDGH ZLWKRXW ZKHDW RU EDUOH\ LW¶V D IXOO ERGLHG ODJHU EUHZHG IURP VRUJKXP $V WKH WRS VHOOLQJ JOXWHQ IUHH EHHU RQ WKH PDUNHW \RX¶OO OLNHO\ ¿ QG this beer at a bar or distributor near you. You can DOVR XVH WKH ³5HWDLO /RFDWRU´ RQ WKH ZHEVLWH WR ¿ QG the locations.

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FOOD & BEER

PAIRINGS Put the right food with the right beer! BY ALEXIS OLSZEWSKI, DELIGHT ASSOCIATE EDITOR

Wine isn’t the only beverage you can pair well with food. Beer—with its different YDULDWLRQV RI ODJHUV DQG DOHV²FDQ FRPSOHPHQW DOO NLQGV RI IRRGV %H\RQG MXVW SL]]D DQG FKLFNHQ ZLQJV :H KDYH SXW WRJHWKHU D OLVW RI GLIIHUHQW W\SHV RI EHHUV VXJJHVWHG JOXWHQ IUHH EHHU RSWLRQV DQG VRPH SURSRVHG IRRG FKRLFHV )RU \RX QH[W JHW WRJHWKHU ZK\ QRW host a beer tasting party where your guests can sample different beer and foods!

did you know? All beer is made from four basic ingredients: hops, malted grains (sorghum or brown rice if gluten-free), yeast and water. Many also have spices and fruits EHHIH XS IRLERGI ž EZSV There are two main types of beers: lagers or ales. They are divided into these categories by the yeast used during the brewing process and the temperatures used to ferment the beer. Ales are the ancient types of beer that date back to ancient times; lager beers are fairly “newâ€? (only several hundred years old).

42

SEPTEMBER - OCTOBER 2015

LAGERS Pilsner Try: MIKKELLER’s American Dream 7KH VSLF\ WDVWH RI 3LOVQHU PDNHV LW D SHUIHFW FRPSOH PHQW WR ¿ HU\ $VLDQ GLVKHV DQG EXIIDOR FKLFNHQ wings as well as salads and light seafood dishes with shrimp and crab. Light Lagers Try: Coors Peak Copper Lager or Redbridge Light beers tend to go well with light dishes. Pair ZLWK VKHOO¿ VK VXVKL JULOOHG SRUN RU FKLFNHQ DQG SDVWD GLVKHV QR WRPDWR VDXFHV /LJKW ODJHUV DOVR work with spicy foods.

ALES American Pale Ale Try: Ground Breaker Pale Ale With a slightly bitter taste, American Pale Ales work well with smoky or sharp cheeses and grilled PHDWV $OVR SDLUV QLFHO\ ZLWK VKHOO¿ VK DQG OLJKW ¿ VK dishes like a Spanish paella or Italian Cioppino. India Pale Ale aka IPA Try: Glutenberg IPA Bitter beers like IPAs go well with spicy foods. Try SDLULQJ ZLWK À DYRUIXO ,QGLDQ GLVKHV OLNH FXUULHG FKLFNHQ RU 0H[LFDQ LQVSLUHG IDMLWDV RU WDFRV Brown Ales Try: Bard’s Tale Golden Ale This darker ale goes well with hearty dishes like beef stew, grilled and roasted meats, pork, sausage and barbecue dishes. Blonde Ale Try: New Planet’s Blonde Ale Blonde Ales are typically smooth, clean, crisp and easy to drink. Try pairing with Italian dishes; light, QXWW\ FKHHVHV OLNH 0RQWHUUH\ -DFN VDODGV VKULPS WDFRV RU JULOOHG PHDWV DQG ¿ VK Amber Ale Try: Green’s Amber Ale Amber ales range in color from light amber to dark DPEHU UHG DQG OLJKW EURZQ DQG DUH PHGLXP ERGLHG ZLWK FDUDPHO XQGHUWRQHV 7U\ SDLULQJ ZLWK EDU beque, burgers, deep dish pizza or pasta. )UXLW À DYRUHG Try: New Planet’s Raspberry Ale %HHUV HQKDQFHG ZLWK IUXLW À DYRUV OLNH UDVSEHUU\ pair well with light white meats, especially when SUHSDUHG ZLWK D IUXLW JOD]H VDODGV GHVVHUWV HVSH cially those with chocolate) and light cheeses.

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BY VANESSA WEISBROD, EXECUTIVE EDITOR PHOTOGR APHY BY JANICE CUEVAS, FOOD & PHOTO EDITOR

Cooking with Bard’s

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Beer & Cornmeal Battered Chicken Tenders YIELD: 6 SERVINGS

GLUTEN-FREE, DAIRY-FREE, SOY-FREE, NUT-FREE

These chicken tenders are so easy to make and are baked to cut out the calories from frying in oil. For this recipe we used Pamela’s Products, but any brand will work. Try 123 Gluten Free, Glutino, Krusteaz or Bloomfield Farms mixes. 1½ pounds chicken tenders, patted dry Salt Pepper 1½ cups gluten-free all-purpose flour 2 eggs ½ cup Bard’s Tale gluten-free lager beer 2 cups gluten-free cornbread mix

Green Garden Gruyere & Beer Risotto YIELD: 4 SERVINGS

GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, CORN-FREE

2 tablespoons olive oil 1 large yellow onion, finely diced 2 cloves garlic, finely minced 1½ cups Arborio rice ½ cup Bard’s Tale gluten-free lager beer 3½ cups vegetable stock, divided 2 cups chopped kale 2 cups frozen green peas 1 cup grated Gruyère cheese 1 teaspoon nutmeg 1 teaspoon salt 1. In a medium-sized saucepot, heat olive oil over medium-high heat. Add in the onions and cook, stirring occasionally, until the onions are translucent, about 5 to 7 minutes. Add in the garlic and cook 1 additional minute.

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside. 2. Season the chicken tenders on both sides with salt and pepper. Set aside. 3. Prepare 3 shallow dishes. In the first dish, place the gluten-free all-purpose flour. Gently mix the flour with a pinch of salt and pepper. In the second bowl, whisk together the eggs and glutenfree lager beer. In the third bowl, place the gluten-free cornbread mix. 4. Dredge the chicken tenders first in the seasoned gluten-free flour. Dust of excess flour and then dip the chicken tenders into the beer and egg mixture. Finally, coat the chicken tenders with the cornbread mix. Place the coated chicken tenders on the prepared baking sheet. Repeat until all tenders are coated. 5. Bake for 13 to 16 minutes until the chicken tenders are golden brown and reach an internal temperature of 165 degrees F. Serve with ketchup or mustard, if desired. NUTRITION PER SERVING: CALORIES: 700, FAT: 3.5G, SATURATED FAT: 0.5G, CHOLESTEROL: 125MG, SODIUM: 1020MG, CARBOHYDRATES: 97G, FIBER: 7G, SUGARS: 1G, PROTEIN: 36G

2. Add in the Arborio rice and stir to coat the rice with oil. Toast the rice for 1 minute until fragrant. 3. Add in the lager beer and stir vigorously to deglaze the pan. Simmer until the beer is mostly absorbed, about 3 minutes. 4. Add in the vegetable stock ½ cup at a time and allow the stock to be absorbed into the rice before adding more. Continue until all of the stock is used and the rice is soft. 5. As you add in the last ½ cup of vegetable stock, stir in the chopped kale and peas. Cook, stirring occasionally, for 3 to 5 minutes until peas are bright green. 6. Stir in the grated Gruyère cheese, nutmeg and salt and let cook 1 more minute before serving. NUTRITION PER SERVING: CALORIES: 580, FAT: 17G, SATURATED FAT: 6G, CHOLESTEROL: 30MG, SODIUM: 1270MG, CARBOHYDRATES: 86G, FIBER: 9G, SUGARS: 8G, PROTEIN: 21G

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Beer Braised Short Rib Tacos with Avocado Tomatillo Salsa YIELD: 6 SERVINGS

GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE

For the Beef Short Ribs 2 tablespoons olive oil 3 pounds boneless, beef short ribs, cut into large cubes 1 teaspoon salt 1 teaspoon garlic powder 1 cup finely chopped white onion 2 cloves garlic, very finely minced 1 (8 ounce) can tomato sauce 1 bottle Bard’s Tale gluten-free lager beer 1 teaspoon cumin ½ teaspoon cinnamon ½ teaspoon chili powder For the Salsa and Tacos ¼ cup chopped cilantro ¼ cup chopped white onion Zest of 1 lime 2 tablespoons lime juice 1 tablespoon sugar 2 cups chopped avocado 1 cup chopped tomatillos 12 corn tortillas

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1. In a large, high-sided sauté pan, heat olive oil over high heat. Season the beef short ribs lightly on both sides with salt and garlic powder and then add to the heated pan. Cook on each side for about 2 minutes just until lightly browned. Transfer the beef to a plate. 2. To the same pan, add in the chopped onion, minced garlic, tomato sauce, beer, cumin, cinnamon and chili powder. Stir well to combine ingredients. 3. Reduce the heat to medium and whisk frequently until the mixture comes to a simmer. 4. Add the short ribs back into the pan so they are submerged in the sauce. Cover the pan and simmer for 20 to 25 minutes until the short ribs are cooked through and easily pull apart with a fork. 5. Using tongs and a fork, pull the short ribs apart until all of the meat is shredded. Stir the shredded beef back in with the sauce. 6. In a mixing bowl, mix together the cilantro, onion, lime zest, lime juice and sugar. Add in the chopped avocado and tomatillos and gently toss together. 7. To assemble the tacos, place a heaping portion of braised short ribs in the center of each corn tortilla. Top with a heaping spoonful of the avocado tomatillo salsa before serving. NUTRITION PER SERVING: CALORIES: 1110, FAT: 78G, SATURATED FAT: 29G, CHOLESTEROL: 145MG, SODIUM: 770MG, CARBOHYDRATES: 56G, FIBER: 7G, SUGARS: 7G, PROTEIN: 40G

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Crepes with Beer Poached Apples & Herbed Ricotta YIELD: 8 SERVINGS

PREP TIME: 15 MINUTES TOTAL TIME: 35 MINUTES GLUTEN-FREE, SOY-FREE, NUT-FREE

For the Crepes 1½ cups gluten-free all-purpose flour 1 cup milk 1 cup Bard’s Tale gluten-free lager beer 4 eggs 4 tablespoons butter, melted 1½ tablespoons granulated sugar ½ teaspoon salt Butter or oil for pan For the Pears & Ricotta 3 tablespoons butter 3 Granny Smith apples, cored and sliced into 1/8 inch thick slices ¼ cup sugar 2 tablespoons Bard’s Tale gluten-free lager 1 cup ricotta cheese ¼ cup mascarpone cheese 2 tablespoons honey 1 tablespoon fresh thyme, very finely chopped 1 teaspoon lemon juice 1 teaspoon lemon zest 1. To make the crepes, combine gluten-free all-purpose flour, milk, beer, eggs, butter, sugar and salt in a blender and puree until well combined. Refrigerate batter for 10 to 15 minutes before cooking. 2. In a 12-inch non-stick skillet, coat the bottom with butter or oil and heat over medium-low heat. Add in approximately ¼ cup of batter, just enough to coat the entire bottom of the pan. Swirl the batter around to evenly coat. Cook for 2 to 3 minutes until the bottom side of the crepe is golden. Using a spatula, flip the crepe and cook the other side for an additional 2 to 3 minutes. Set aside and repeat with remaining batter. 3. To make the apple filling, in a large skillet over medium heat, add butter and let melt. Add in apple slices and sprinkle sugar and beer over the top. Sauté apples for 5 to 7 minutes on each side until golden brown and caramelized. Remove from heat and set aside. 4. In a mixing bowl, combine ricotta, mascarpone, honey, chopped thyme, lemon juice and lemon zest. Mix together well. 5. To assemble the crepes, spread tablespoon-sized portions of the ricotta mixture across one side of each crepe. Place 4 slices of apple in each crepe and roll or fold before serving. NUTRITION PER SERVING: CALORIES: 480, FAT: 13G, SATURATED FAT: 0G, CHOLESTEROL: 170MG, SODIUM: 310MG, CARBOHYDRATES: 56G, FIBER: 4G, SUGARS: 24G, PROTEIN: 13G

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DELIGHTGLUTEN FR EE.COM

Tossed Greens with Orange Beer Vinaigrette YIELD: 6 SERVINGS

GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE

1 shallot, finely minced 1 clove garlic, finely minced Zest of 1 orange 1 tablespoon honey 1 teaspoon Dijon mustard 1/8 teaspoon salt 4 basil leaves, very finely minced ¼ cup Bard’s Tale gluten-free lager beer ¼ cup extra virgin olive oil 8 cups mixed baby greens 1. In a small mixing bowl, whisk together shallots, garlic, orange zest, honey, mustard, salt, basil leaves and lager beer. Stream in the olive oil, whisking vigorously, until an emulsified mixture forms. 2. Arrange mixed greens in a large salad bowl. Drizzle the dressing over the greens and toss together to coat. Serve immediately. NUTRITION PER SERVING: CALORIES: 150, FAT: 9G, SATURATED FAT: 1.5G, CHOLESTEROL: 0MG, SODIUM: 120MG, CARBOHYDRATES: 16G, FIBER: 4G, SUGARS: 5G, PROTEIN: 3G

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WHAT’S IN THE BOTTLE? BY ALEXIS OLSZEWSKI, DELIGHT ASSOCIATE EDITOR

We’ve all heard the term “beer belly.â€? This is the fat around the abdomen, which can happen as a result of consuming too many calories. Beer has high calorie and carb FRQWHQW WKH DYHUDJH EHHU LV DERXW FDORULHV DQG LI \RX WHQG WR GULQN PRUH WKDQ RQH beer in a sitting, that’s a lot of liquid calories. :KDW \RX PLJKW QRW NQRZ KRZHYHU LV WKDW EHHU GRHV KDYH VRPH QXWULWLRQDO EHQHÂż WV And some research has shown that drinking beer in moderation may be good for your health. Keep in mind, it is still an alcoholic beverage and drinking too much beer or any type of alcohol is bad for your health.

DELIGHTGLUTEN FR EE.COM SEPTEMBER - OCTOBER 2015

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INDULGE WHAT’S IN BEER? Beer is typically made from water, grain, hops and yeast. Malted barley is the most commonly used grain in regular beers, but the barley is not safe for people with celiac disease or a VHQVLWLYLW\ WR JOXWHQ *OXWHQ IUHH EHHUV are most often made with sorghum RU EURZQ ULFH DQG RWKHU JOXWHQ IUHH grains). Hops balances the sweetness of the malt with its bitterness, and the yeast ferments the brew into alcohol. Some brewers add fruits, herbs and/or VSLFHV WR À DYRU WKHLU EHHUV NUTRITIONAL FACTS Beer contains anywhere from 95 to 360 FDORULHV LQ D RXQFH VHUYLQJ ZLWK WKH DYHUDJH ERWWOH RI EHHU DURXQG FDOR ries. The number of calories is related to alcohol content; regular beers in the United States are about 5 percent alcohol by volume, and light beers are about 4 percent. The hops, yeast, and grains in beer contribute carbohydrates, B vitamins and potassium. And according to CNN, beer has just as many antioxidants as wine, and it’s higher in protein and vitamin B. Beer also contains iron, FDOFLXP SKRVSKDWHV ¿ EHU PDJQHVLXP and niacin. 7KH 8 6 )RRG DQG 'UXJ $GPLQLVWUD tion does not require calories to be on the label, so make sure to research the nutritional information on your favorite beers. And remember, heavy drinking will counteract any of beer’s QXWULWLRQDO EHQH¿ WV DQG FRXOG OHDG WR other serious diseases.

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SEPTEMBER - OCTOBER 2015

RECENT RESEARCH ON BEER According to the latest research and WKH $FDGHP\ RI 1XWULWLRQ DQG 'LHWHW LFV GULQNLQJ EHHU LQ PRGHUDWLRQ beer for women, 2 for men daily) may be good for your health. It can possibly help: Lower the risk of heart disease. $FFRUGLQJ WR D VWXG\ LQ WKH (XUR SHDQ -RXUQDO RI (SLGHPLRORJ\ ,WDOLDQ researchers reviewed 12 studies that VHSDUDWHG ZLQH DQG EHHU FRQVXPS WLRQ DQG IRXQG WKDW PRGHUDWH GULQN HUV DERXW RQH SLQW SHU GD\ KDG D percent lower risk of heart disease than QRQ GULQNHUV $OVR WKH KRSV DQG PDOW LQ EHHU SURYLGH SRO\SKHQROV VSHFL¿ FDO O\ À DYRQRLGV ZKLFK FDQ DFW DV KHDUW healthy antioxidants in your body. Lower the risk of kidney stones in men. Researchers found that beer lowered the risk of kidney stones in PHQ FRPSDUHG WR RWKHU DOFRKROLF EHY erages, possibly due to its high water content and diuretic effect. Compounds in hops may also slow the release of calcium from bone that is implicated in kidney stones. Strengthen Bones: Beer is rich in silicon, an element found in few foods and drinks, which has been linked to stronger bones.

BEER MACRONUTRIENTS* Water: 327.38 grams Calories: 153 Protein: 1.64 grams Carbohydrates: 12.64 grams Fiber: 0 grams Total Fat: 0 grams Saturated Fat: 0 grams BEER MICRONUTRIENTS* Calcium: 14 milligrams Iron: 0.07 milligrams Magnesium: 21 milligrams Phosphorus: 50 milligrams Potassium: 96 milligrams Sodium: 14 milligrams Zinc: 0.04 milligrams Vitamin C: 0 milligrams Thiamine: 0.018 milligrams 5LERĂ€ DYLQ PLOOLJUDPV Niacin: 1.826 milligrams Pantothenic Acid: 0.146 milligrams Vitamin B6: 0.164 milligrams Vitamin B12: 0 micrograms Folate: 21 micrograms Vitamin A: 0 International Units Vitamin E: 0 milligrams Vitamin K: 0 micrograms *Source: Beer, Health & Nutrition: nutrition.about.com

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State Fair Food SEMI-HOMEMADE Featuring Bloomfield Farms BY VANESSA WEISBROD, EXECUTIVE EDITOR PHOTOGR APHY BY JANICE CUEVAS, FOOD & PHOTO EDITOR

“Say no to gluten and yes to flavor”

– that’s the &PSSQ½ IPH *EVQW QSXXS 8LMW GSQTER] TVMHIW MXWIPJ SR HIZIPSTMRK KVIEX tasting gluten-free products that bring the joy of eating back to so many [LS LEZI GIPMEG HMWIEWI SV KPYXIR WIRWMXMZMX] &PSSQ½ IPH *EVQW SJJIVW E [MHI ZEVMIX] SJ KPYXIR JVII FEOMRK QM\IW JSV GSSOMIW QYJ½ RW FVS[RMIW PSEJ FVIEH pancakes, pizza dough and more. Delight used many of these products to create a delicious sweet and savory menu inspired by carnival favorites. We hope you enjoy them as much as we HMH

Funnel Cakes

YIELD: 4 SERVINGS GLUTEN-FREE, NUT-FREEE

Vegetable oil for frying 1 egg 2/3 cup milk 1 tablespoon canola oil 1¼ cups Bloomfield Farms Gluten Free Pancake & Waffle Mix 1 tablespoon sugar Powdered sugar, for garnish 1. Fill a deep skillet with 1-inch of oil. Heat oil over mediumhigh heat until hot. You can test the temperature of the oil by dropping a pinch of salt into the oil. If it sizzles immediately then it’s ready. 2. In a mixing bowl, whisk together egg, milk and canola oil. Add in the Bloomfield Farms Gluten Free Pancake & Waffle Mix and sugar and mix until a smooth batter forms. 3. Using a funnel, drop the batter into the hot oil, working from the center outwards in a web-like pattern. You can also use a zip top bag with a snip in the corner or a squeeze bottle to drizzle the batter into the skillet. 4. Cook the batter for about 2 to 3 minutes until lightly golden brown. Remove from oil and set aside on paper towels to drain excess oil. Repeat until you have used all of the batter. 5. Sprinkle funnel cakes with powdered sugar before serving. If desired, serve with your favorite fruit topping. NUTRITION PER SERVING: CALORIES: 770, FAT: 62G, SATURATED FAT: 10G, CHOLESTEROL: 55MG, SODIUM: 360MG, CARBOHYDRATES: 51G, FIBER: 1G, SUGARS: 8G, PROTEIN: 5G

Featuring %ORRP¿ HOG )DUPV

Pancake Mix

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SEPTEMBER - OCTOBER 2015

Learn more about bloomfield farms

www.thebloomfieldfarms.com

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Serve these hushpuppies with ketchup or ranch dressing!

Featuring %ORRP¿ HOG )DUPV

Cornbread Mix

Sharp Cheddar and Scallion Hushpuppies YIELD: 24 - 32 HUSHPUPPIES GLUTEN-FREE, NUT-FREE

1 cup Bloomfield Farms Gluten Free Cornbread Mix 1 cup Bloomfield Farms Seasoned Flour 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon salt 1 cup buttermilk 2 eggs, lightly beaten 1 cup shredded sharp cheddar cheese 1 cup frozen sweet corn kernels ½ cup finely chopped scallions Oil for frying Sea salt for garnish

1. In a large mixing bowl, whisk together Bloomfield Farms Gluten Free Cornbread mix, Bloomfield Farms Seasoned Flour, sugar, baking powder and salt. 2. In a separate small bowl, whisk together the buttermilk and eggs. Pour this mixture into the dry ingredients and stir until well combined. Using a spatula, fold in the cheddar cheese, corn kernels and scallions. 3. Heat about 1 inch of oil in a high-sided skillet to 350 degrees F. Drop the batter into the oil by heaping tablespoonsful and fry, turning frequently, until golden brown on all sides. 4. Remove hushpuppies from the oil and drain excess oil on a paper towel. Lightly dust cooked hushpuppies with sea salt before serving. NUTRITION PER SERVING: CALORIES: 160, FAT: 12G, SATURATED FAT: 2.5G, CHOLESTEROL: 25MG, SODIUM: 240MG, CARBOHYDRATES: 12G, FIBER: 1G, SUGARS: 3G, PROTEIN: 3G

DELIGHTGLUTEN FR EE.COM SEPTEMBER - OCTOBER 2015

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INDULGE 1. Heat 2 quarts canola oil in a large nonstick pot to 350 degrees F.

Honey Buttermilk Corn Dogs YIELD: 12 SERVINGS

GLUTEN-FREE, NUT-FREE

2 quarts canola oil, for frying 1½ cups Bloomfield Farms Gluten Free Cornbread Mix 1 egg, lightly beaten 2 tablespoons honey ¾ cup buttermilk 2 tablespoons canola oil 12 gluten-free hot dogs 12 wooden sticks (skewers or popsicle sticks will work)

2. While the oil is heating, in a large mixing bowl, whisk together Bloomfield Farms Gluten Free Cornbread Mix, egg, honey, buttermilk and 2 tablespoons canola oil until a smooth batter forms. Let rest for 15 minutes. 3. While the batter is resting, pat the hot dogs dry and insert a stick into each hot dog so the stick runs long ways throughout the hot dog. 4. Pour the prepared batter into a tall drinking glass and then dip the first hot dog all the way into the batter so that the batter covers the entire hot dog and about a ½-inch below the hot dog onto the stick. This will help seal the hot dog into the batter. 5. Immediately carefully submerge the coated hot dog into the hot oil. The hot dog will sink to the bottom of the pan. Using tongs, gently rotate the hot dog every 30 to 60 seconds to make sure it evenly browns on all sides. Cook a total of 3 to 4 minutes until evenly golden brown. 6. Repeat with remaining hot dogs until all are fully cooked. Serve with ketchup and mustard, if desired. NUTRITION PER SERVING: CALORIES: 1590, FAT: 197G, SATURATED FAT: 18G, CHOLESTEROL: 45MG, SODIUM: 620MG, CARBOHYDRATES: 21G, FIBER: 0G, SUGARS: 7G, PROTEIN: 8G

Featuring %ORRP¿ HOG )DUPV

Cornbread Mix

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SEPTEMBER - OCTOBER 2015

DELIGHTGLUTEN FR EE.COM

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Pulled Chicken Pizza

Featuring %ORRP¿HOG )DUPV

Pizza Mix

YIELD: 12 SERVINGS

GLUTEN-FREE, NUT-FREE

For the Chicken 2 tablespoons olive oil 4 boneless, skinless chicken thighs 2 boneless, skinless chicken breasts 1 teaspoon salt 1 teaspoon garlic powder 1 cup finely chopped white onion 2 cloves garlic, very finely minced 1 (8 ounce) can tomato sauce 1 cup chicken broth 1 teaspoon cumin ½ teaspoon cinnamon ½ teaspoon chili powder For the Pizza 1 cup water 1 teaspoon olive oil 2 cups Bloomfield Farms Gluten Free Pizza Dough Mix 1 cup shredded mozzarella cheese 1 cup shredded smoked gouda cheese ¼ cup chopped cilantro leaves 1. In a large, high-sided sauté pan, heat olive oil over high heat. Season the chicken lightly on both sides with salt and garlic powder and then add it to the heated pan. Cook on each side for about 2 minutes just until lightly browned. Transfer the chicken to a plate.

2. To the same pan, add in the chopped white onion, minced garlic, tomato sauce, chicken broth, cumin, cinnamon and chili powder. Stir well to combine ingredients. Reduce the heat to medium and whisk frequently until the mixture comes to a simmer. 3. Add the chicken back into the pan so it is submerged in the sauce. Cover the pan and simmer for 15 to 20 minutes until the chicken is cooked through and reaches an internal temperature of 165 degrees F. 4. Using tongs and a fork, pull the chicken apart until all of the meat is shredded. Stir the shredded chicken in with the remaining sauce. Remove from heat and set aside. 5. To make the pizza crust, preheat oven to 425 degrees F. Lightly spray a pizza pan with nonstick spray and set aside. 6. In a large mixing bowl, whisk together water and oil. Add in the Bloomfield Gluten Free Pizza Dough Mix and stir using your hands to gently knead the dough together in a ball. 7. Dust your preparation surface with a small amount of the pizza mix and using a rolling pin, roll the dough to approximately 1/8” thickness. Place the rolled dough onto the pizza pan and using wet fingers, press the dough out to the edges of the pan. Par-bake the crust for 10 minutes. 8. Remove the crust from the oven and cool for 5 minutes. Add the chicken with excess sauce and evenly spread across the crust. Sprinkle the mozzarella and gouda cheeses over the top of the chicken and then evenly distribute the chopped cilantro on top of the cheese. Bake for 12 to 18 minutes until the cheese is melted and golden. NUTRITION PER SERVING: CALORIES: 430, FAT: 22G, SATURATED FAT: 8G, CHOLESTEROL: 100MG, SODIUM: 990MG, CARBOHYDRATES: 34G, FIBER: 3G, SUGARS: 4G, PROTEIN: 23G

DELIGHTGLUTEN FR EE.COM SEPTEMBER - OCTOBER 2015

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Orange Chocolate Chip Ice Cream Sandwiches YIELD: 11 ICE CREAM SANDWICHES GLUTEN-FREE, NUT-FREE

1 stick (½ cup) butter, softened 1 egg 2 teaspoons vanilla extract 2 tablespoons water 1 package Bloomfield Farms Gluten Free Cookie Mix ½ cup mini chocolate chips Zest of 1 orange 3 cups chocolate ice cream

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. 2. In the bowl of a standing mixer, beat together butter, egg, vanilla extract and water until well combined. Slowly add in the full package of Bloomfield Farms Gluten Free Cookie Mix and mix until well combined. Add in the mini chocolate chips and orange zest and mix until well distributed throughout the dough. 3. Using a tablespoon, scoop the dough and roll into small dough balls. Place the balls on the prepared cookie sheet and flatten to approximately ¼-inch thick. Bake for 12 minutes. Remove from the oven and cool completely. 4. To make the ice cream cookie sandwiches scoop approximately ¼ cup of ice cream onto half of the cookies. Top each with a second cookie and gently press together. Wrap the ice cream sandwiches individually in plastic wrap and freeze for at least 1 hour before serving. NUTRITION PER SERVING: CALORIES: 370, FAT: 20G, SATURATED FAT: 13G, CHOLESTEROL: 55MG, SODIUM: 300MG, CARBOHYDRATES: 43G, FIBER: 2G, SUGARS: 24G, PROTEIN: 4G

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DELIGHTGLUTEN FR EE.COM

OUR S RITE FAVO

EDITORS’ EATS

Gluten-Free Products We Delight In

DANG TOASTED COCONUT CHIPS If you’re looking for a snack to satisfy your cravings quickly and give you a ERRVW RI HQHUJ\ WU\ 'DQJœV WRDVWHG coconut chips. Sliced coconut is lightly toasted and seasoned with a little salt DQG VXJDU ,WœV JOXWHQ IUHH DQG ORDGHG ZLWK ¿ EHU (QMR\ WKH FKLSV RQ WKHLU own, or use to top your yogurt, cereal, oatmeal or trail mix! www.dangfoods.com

ENJOY LIFE FOODS DOUBLE CHOCOLATE CHIP CRUNCHY COOKIES If you love chocolate, you must try (QMR\ /LIH )RRGV 'RXEOH &KRFRODWH Chip Crunchy Cookies. They are crispy, chocolately and perfect with a glass of cold milk or a cup of tea. The cookies DUH JOXWHQ IUHH DV ZHOO DV IUHH RI WKH eight common allergens. www.enjoylifefoods.com

LANCE’S GLUTEN-FREE SANDWICH CRACKERS Now everyone can enjoy Lance’s iconic 58

SEPTEMBER - OCTOBER 2015

VDQGZLFK FUDFNHUV /DQFHœV JOXWHQ IUHH sandwich crackers come in cheddar and peanut butter, and are made with ULFH À RXU DQG ULFH VWDUFK DV ZHOO DV UHDO cheddar cheese and peanuts. This is a perfect snack to enjoy on the go, or to add to your kid’s school lunch box. www.lance.com

MUNK PACK OATMEAL FRUIT SQUEEZES (DW D SURWHLQ SDFNHG EUHDNIDVW RQ WKH JR ZLWK 0XQN 3DFN 2DWPHDO )UXLW Squeezes. Munk Pack™ products are JOXWHQ IUHH DQG FRQWDLQ D PL[ RI ZKROH JUDLQ UROOHG RDWV À D[ DQG GHOLFLRXV fruits. They are perfect for kids! Flavors include Apple Cinnamon Quinoa, Raspberry Coconut and Blueberry Acai. www.munkpack.com

NICOLE’S NATURALS GLUTENFREE WAFFLE & PANCAKE MIX *OXWHQ IUHH ZDIÀ HV DQG SDQFDNHV DQ\RQH" <HV SOHDVH 1LFROHœV 1DWX UDOœV JOXWHQ IUHH PL[ FUHDWHV GHOLFLRXV DQG À XII\ SDQFDNHV DQG ZDIÀ HV $OO you need to add is melted butter, milk or water and eggs—and your favorite fruit or chocolate chips, if desired! The best part is, you won’t even know they DUH JOXWHQ IUHH www.nicolesnaturals.com

DELIGHTGLUTEN FR EE.COM

PILLSBURY GLUTEN-FREE FUNFETTI Ž CAKE AND CUPCAKE MIX Thanks to Pillsbury, kids who are JOXWHQ IUHH FDQ QRZ HQMR\ )XQIHWWLŠ cake and cupcakes! Pillsbury’s new cake and cupcake mix is made with ULFH À RXU DQG SRWDWR VWDUFK DQG EDNHV XS PRLVW DQG GHOLFLRXV -XVW DGG \RXU favorite icing – you’ll never know these WUHDWV DUH JOXWHQ IUHH www.pillsburybaking.com

SNACK FACTORY GLUTEN-FREE PRETZEL CRISPS /RRNLQJ IRU D \XPP\ JOXWHQ IUHH snack? Snack Factory has created a QHZ OLQH RI JOXWHQ IUHH SUHW]HO FULVSV Available in plain, dark chocolate and vanilla yogurt, these pretzel crisps make for a delicious salty and sweet snack. Perfect for your kid’s school lunch box! www.pretzelcrisps.com

PURELY ELIZABETH ANCIENT GRAIN MUESLI Start your morning off right with a

KHDOWK\ SURWHLQ SDFNHG EUHDNIDVW Purely Elizabeth’s Museli is made with ancient grains and infused with VXSHUIRRG VHHGV DPDUDQWK TXL noa, chia, millet and hemp). Enjoy with milk or swirl into your favorite yogurt. www.purelyelizabeth.com

TESSEMAE’S GREEN GODDESS MARINADE This is a modern, vegan twist on the classic green goddess dressing. It is made with olive oil, lemon juice, red ZLQH YLQHJDU JOXWHQ IUHH UHGXFHG VRGLXP VR\ VDXFH DQG À DYRUIXO KHUEV and spices. It works well as a dressing on a salad or as a marinade for grilled vegetables. www.tessemaes.com

THREE BRIDGES GLUTEN-FREE CHEESE RAVIOLI Make a gourmet Italian dinner for your family with Three Bridge’s *OXWHQ )UHH )LYH &KHHVH 5DYLROL 7KH FRUQ DQG ULFH SDVWD LV ¿ OOHG ZLWK D EOHQG RI ¿ YH JRXUPHW FKHHVHV 7U\ pairing the pasta with your favorite vegetables and a tomato, brown butter RU URVH VDXFH $OVR DYDLODEOH LQ EXW ternut squash. www.threebridges.com

TWO MOM’S IN THE RAW ALMOND PROTEIN CRACKERS ,I \RX FUDYH D SURWHLQ SDFNHG VQDFN

FAVORITES

try Two Moms in the Raw Almond 3URWHLQ &UDFNHUV 7KH\ DUH JOXWHQ IUHH GDLU\ IUHH RUJDQLF DQG DUH PDGH ZLWK VSURXWHG DOPRQG À RXU WR offer about twice as much protein as the average cracker. Also available in Zesty Italian Herb, Spicy Chipotle Pepper and Sweet on you Graham. www.twomomsintheraw.com

Van’s Ultimate Cheddar Penne is made with whole brown rice pasta and delicious sharp cheddar cheese. It’s cooks in just 10 minutes and contains 28 grams of whole grains in every serving. If you’re looking for D TXLFN DQG HDV\ JXLOW IUHH PHDO WU\ this pasta. www.vansfoods.com

UNREAL CANDY COATED MILK CHOCOLATES If you have a sweet tooth, you must try 815($/ÂśV &DQG\ &RDWHG 0LON &KRFR lates. The best part is the candies are JOXWHQ IUHH KDYH OHVV VXJDU DQG DUH PDGH ZLWK QR DUWLÂż FLDO LQJUHGLHQWV Milk chocolate, made from fair trade cacao, is colored with red cabbage juice, beetroot juice, annatto extract and turmeric extract. www.getunreal.com

GOLD EMBLEM ABOUND RICE POP CLUSTERS )RU D TXLFN JOXWHQ IUHH VQDFN WU\ *ROG Emblem Abound’s Rice Pop Clusters. Available in Blueberry Almond and Cranberry Almond, these rice snacks are crunchy and slightly sweet with JUHDW À DYRU IURP WKH GULHG IUXLW DQG nuts. Be careful, they are addicting! www.cvs.com

AUTHENTIC FOODS GLUTEN-FREE FLOUR BLEND 6WHYHœV *OXWHQ )UHH )ORXU %OHQG contains no xanthan or guar gum and is made with rice, tapioca and millet À RXUV FRUQVWDUFK D VSHFLDO ¿ EHU EOHQG sugar, salt, baking powder and ascorbic acid. It is ideal for bread, pretzels, rolls and breadsticks. www.authenticfoods.com

VANS ULTIMATE CHEDDAR PENNE Who doesn’t love pasta and cheese?

WALMART’S BAKERY MILK CHOCOLATE CHIP COOKIES The bakery at Walmart offers fresh QRW LQ WKH IUHH]HU DIIRUGDEOH DQG GHOLFLRXV JOXWHQ IUHH EDNHG JRRGV like milk chocolate chip cookies. They taste the way chocolate chip cookies should — you won’t even know they DUH JOXWHQ IUHH 6SUHDG LFH FUHDP LQ between two cookies for a yummy ice FUHDP VDQGZLFK %OXHEHUU\ 0XI¿ QV and Brownie Bites are also available at the Walmart bakery. www.walmart.com

Do you have a favorite? Let us know! Email info@delightglutenfree.com.

DELIGHTGLUTEN FR EE.COM SEPTEMBER - OCTOBER 2015

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BEAUTY

EDITOR’S BEAUTY

5 Picks from Our Executive Editor BY SALLY PICKLE, DELIGHT ASSOCIATE EDITOR

Sometimes you have to splurge on beauty products that leave your body feeling rejuvenated and alive. A daily skin care regimen is important for healthy and happy skin. Here are some of Vanessa’s go to everyday essential beauty products that she cannot live without! 1. CLINIQUE MOISTURE SURGE THIRST RELIEF FACE LOTION As Vanessa would put it, “It feels like a big hug on your face.” This lightweight FUHDP JHO SOXPSV DQG K\GUDWHV \RXU skin. Use it every night, especially after a long day in the sun. www.clinique.com

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2. RED APPLE PINK PEPPERMINT LIP GLOSS Vanessa never leaves home without it! It’s an instant pick me up that adds a minty shine with the perfect pink color. www.redapplelipstick.com

2

3. GILCHRIST & SOAMES SPA VITAMIN E BODY LOTION Perfect for after the shower or before EHG %H VXUH WR WU\ WKLV JOXWHQ IUHH DQG QRQ JUHDV\ ORWLRQ PDGH RI QDWXUDO botanical extracts and vitamins to hydrate, soothe and protect your skin. Vanessa says the scent of this lotion is the best she’s ever smelled. www.gilchristsoames.com

4. EVERCLEN FACIAL CLEANSER This cleanser rinses away dirt and oil without clogging pores, stripping skin of its natural oils or causing irritation. It is a gentle, light and simple wash, yet super effective cleansing cream that your face will crave. www.everclen.com

SEPTEMBER - OCTOBER 2015

DELIGHTGLUTEN FR EE.COM

5. ARBONNE UNWIND SEA SALT BATH SCRUB - AWAKEN SCENT Enjoy a nice relaxing soak in the tub ZLWK WKHVH PLQHUDO ULFK VDOWV WKDW VPHOO wonderful and leave your skin feeling refreshed. Made with avocado and sweet almond oils, this scrub is delicious on your skin. www.arbonne.com

Our research takes the cake…

So someday you can, too. At The University of Chicago Celiac Disease Center, we are at the forefront of research focused on finding a cure for celiac disease: # Comprehensive patient and professional education # Expert diagnosis and treatment # Active leadership in advocacy efforts

Learn more at www.cureceliacdisease.org Follow us @CureCeliac © 2014 The University of Chicago Celiac Disease Center

HE ALTHY LIVING

RY G RO CE U R U G E R STO

BY EMILY FREEDNER, DELIGHT CONTRIBUTOR

SHOPPING FOR MULTIPLE

FOOD SENSITIVITIES Shopping for a family with multiple food sensitivies can be complicated. Here’s how to do it. Unfortunately for many of us with celiac or gluten intolerance, having additional food sensitivities and restrictions is not uncommon. 1DYLJDWLQJ WKH JOXWHQ IUHH GLHW ZKLOH DOVR DYRLGLQJ RQH RU more additional foods can be really challenging. Whether \RXœUH WU\LQJ WR NHHS \RXUVHOI KHDOWK\ RU ¿ JXULQJ RXW ZKDW WR IHHG QHZO\ GLDJQRVHG NLGGRV WKLV FDQ IHHO RYHUZKHOPLQJ You may even be left wondering if you’ll have to make every bit of food from scratch to protect yourself and your loved ones. :KLOH WKLV DGMXVWPHQW FDQ UHTXLUH D SURFHVV RI H[SHULPHQWD WLRQ DQG UHVHDUFK , SURPLVH WKDW \RX ZLOO VRRQ ¿ QG \RXU QHZ normal and products that you enjoy. Some of the most common foods that need to be avoided are GDLU\ HJJV SHDQXWV WUHH QXWV VR\ ¿ VK DQG VKHOO¿ VK :KLOH everyone’s body and needs are unique, in this upcoming series, Shopping for Multiple Food Intolerances, I’ll try to cover some of the more common intolerances and some great SURGXFWV WR WU\ LI \RX QHHG WR EH JOXWHQ IUHH DQG IUHH RI RQH RI the items listed above. In this issue, we’ll focus on being gluten and dairy-free.

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Gluten and Dairy-Free ,Q P\ H[SHULHQFH GDLU\ FDQ EH UHDOO\ GLI¿ FXOW IRU VRPH SHRSOH to give up. Sometimes it’s hard because of old habits, familiar recipes, or family traditions. And sometimes, it’s hard just because cheese and ice cream are pretty irresistible! If you do need to give up dairy for health reasons though, feeling balanced and healthy trumps queso any day in my book. If you keep an open mind and are willing to try out a few alternative SURGXFWV \RX PLJKW MXVW ¿ QG WKDW WKH VZLWFK LVQœW WKDW GLI¿ FXOW after all.

Cheese While there is nothing that can 100% take the place of the gooey goodness of melted cheese, I have to say I’m pleasantly VXUSULVHG E\ WKH TXDOLW\ RI WKH GDLU\ IUHH SURGXFWV WKDW DUH emerging now. If you’re looking for shredded cheese to top a SL]]D QDFKRV RU ¿ OO D ODVDJQD 'DL\D /LVDQDWWL DQG 9HJDQ Gourmet Shreds are three great brands. They actually stretch, PHOW DQG EXEEOH OLNH UHDO FKHHVH DUH JOXWHQ DQG GDLU\ IUHH DQG RIIHU À DYRUV OLNH PR]]DUHOOD FKHGGDU DQG SHSSHU MDFN

HE ALTHY LIVING If you’re after a soft French cheese VSUHDG RU D KDUG DJHG FKHHVH , DP RE sessed with Treeline’s tree nut cheeses. 6HUYHG ZLWK JOXWHQ IUHH FUDFNHUV RU D WRDVWHG JOXWHQ IUHH EUHDG \RXœOO EH KDUG SUHVVHG WR WDVWH D VLJQL¿ FDQW GLIIHUHQFH EHWZHHQ WKHVH DQG WUDGLWLRQDO À DYRUHG soft cheeses. I served Scallion Soft Style &KHHVH DW D SDUW\ ODVW ZHHN ZKHUH LW was devoured) and no one asked a single question about it! Their aged nut cheeses FDQ EH JUDWHG RYHU JOXWHQ IUHH SDVWD MXVW like traditional Parmesan. All of their SURGXFWV DUH JOXWHQ IUHH DQG DQ DEVROXWH PXVW WU\ <RX FDQ ¿ QG WKHP LQ D YDULHW\ of stores nationwide like Whole Foods, +\ 9HH DQG 0R0œV ,I \RXœUH ORRNLQJ IRU D GDLU\ IUHH ULFRWWD cheese for lasagna or baked ziti, try Kite Hill or Tofutti. Both brands offer a JUHDW JOXWHQ DQG GDLU\ IUHH DOWHUQDWLYH that is a seamless swap in those types of recipes.

Milk , ¿ QG FRZœV PLON WR EH RQH RI WKH HDVLHVW types of dairy to swap out of the diet. There are so many alternative milks DYDLODEOH WRGD\ ERWK EUDQGV DQG VW\OHV One of the most common complaints I hear about switching to nut or grain milk is that it seems more watery than cow’s milk. To compensate for that, I recommend coconut milk, which tends WR EH D ELW FUHDPLHU , OLNH 3DFL¿ F DQG 6R 'HOLFLRXVœ FRFRQXW PLONV 6R 'HOL FLRXV DOVR PDNHV À DYRUHG FRFRQXW PLON

creamers that are perfect if you’re a coffee drinker.

DEOH EUDQG IRU JOXWHQ DQG GDLU\ IUHH VRXU cream and cream cheeses is Tofutti.

There are also so many brands of soy, almond and rice milk to choose from. <RX DUH VXUH WR ¿ QG VHYHUDO JOXWHQ free options in your local store, so just FKRRVH RQH WKDW LV ODEHOHG JOXWHQ IUHH WR be safe. Many nut milks contain added sugar, so if you’re using them every day, I’d suggest going with an unsweetened RU RULJLQDO À DYRU , OLNH $OPRQG %UHH]H products as they are widely available DQG DOO JOXWHQ IUHH

Butter and Shortening

If you’re a baker, you can easily swap cow’s milk for your favorite nut milk in most recipes.

If you’re searching for a gluten and GDLU\ IUHH EXWWHU DOWHUQDWLYH WR VSUHDG on toast and use for baking, Earth %DODQFH KDV D WHUUL¿ F OLQH RI EXWWHU\ spreads. They have a rich butter taste and are made using a proprietary blend of natural oils. ,I \RX QHHG D GDLU\ IUHH VKRUWHQLQJ IRU EDNLQJ À DNH\ JOXWHQ IUHH FRRNLHV biscuits and piecrusts, Nutiva offers a GDLU\ IUHH QRQ *02 RUJDQLF VKRUWHQLQJ that contains healthy coconut oil and 100% less cholesterol than butter.

Yogurt 6R 'HOLFLRXV KDV D OLQH RI FXOWXUHG almond and coconut milk yogurts that FRPH LQ D YDULHW\ RI À DYRUV DQG PDNH a great breakfast when topped with JOXWHQ IUHH JUDQROD DQG IUXLW 6LON DOVR KDV D OLQH RI JOXWHQ DQG GDLU\ IUHH \R gurt with bits of real fruit mixed in for a quick breakfast on the go.

Sour Cream and Cream Cheese .LWH +LOO KDV D QHZ OLQH RI GDLU\ IUHH products available at Whole Foods nationwide. Their plain cream cheese VSUHDG LV GHOLFLRXV DQG DQ HDV\ VXEVWL tute for the real thing. It can also be used as a substitute for sour cream and XVHG LQ UHFLSHV DV D GDLU\ IUHH DOWHUQD WLYH $QRWKHU JUHDW PRUH ZLGHO\ DYDLO

Ice Cream and Whipped Cream -XVW EHFDXVH \RX QHHG WR DYRLG JOXWHQ and dairy doesn’t mean you have to miss out on ice cream, thank goodness! So 'HOLFLRXV PDNHV D ZKROH OLQH RI JOXWHQ DQG GDLU\ IUHH IUR]HQ WUHDWV WKDW DUH absolutely decadent. They offer a whole OLQH RI GDLU\ IUHH LFH FUHDPV PDGH ZLWK almond milk, coconut milk and soy PLON :LWK À DYRUV OLNH FKHUU\ DPDUHWWR JOXWHQ IUHH FRRNLH GRXJK \HV \RX UHDG that right), and mint chip, your tummy and taste buds will be happy as can be! If you want a little whipped topping to ¿ QLVK RII \RXU JOXWHQ IUHH GDLU\ IUHH VXQGDHV WU\ WKH 6R 'HOLFLRXV &RFR:KLS or CocoWhip Light. Now all you need is a cherry on top! >CONTINUED ON PAGE 64

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HE ALTHY LIVING Things to Watch Out For You might be surprised at some of the products that contain dairy. For ex ample, you may not think a rice cracker would contain milk, but there are some EUDQGV RI JOXWHQ IUHH FUDFNHUV DQG FKLSV that do contain dairy. This is especially WUXH LI WKH FKLSV RU FUDFNHUV DUH ÀDYRUHG You’ll also see dairy on the ingredients OLVW LQ VRPH KHDW DQG HDW IUR]HQ IRRG meals. Get into the good habit of looking for dairy ingredients on all packaged JOXWHQ IUHH IRRGV As always, happy shopping!

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The Smartest Smoothie Add-In Add Carlson Cod Liver Oil in Fruit Splash flavor to your next smoothie for upgraded nutrition and taste. One teaspoon of Cod Liver Oil provides vitamins A and D and is packed with 1,100 mg of total omega-3s, including 400 mg of EPA and 500 mg of DHA, which promote:*

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HE ALTHY LIVING

BOOSTING

METABOLISM 5 Techniques To Consider BY ALEXIS OLSZEWSKI, DELIGHT ASSOCIATE EDITOR

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HE ALTHY LIVING HOW DO YOU LOSE WEIGHT?

GLUTEN-FREE HAIRCARE

Simply put, you burn more calories than you consume. This can be DFKLHYHG E\ HDWLQJ D KHDOWK\ ZHOO balanced diet combined with plenty of exercise. There are also strategies you can use to boost your metabolism to burn calories faster. For example, HDWLQJ D QXWULHQW ULFK EUHDNIDVW ZDNHV up your metabolism whereas foods with trans fats can slow it down. To learn more, I spoke with Michelle 0LOJULP 06 5' &'1 &RUSRUDWH Wellness Coordinator and Health Communications Specialist at the 1RUWK 6KRUH /,- +HDOWK 6\VWHP LQ New York, who offered the following tips for kicking your metabolism into high gear.

CONTAINS NO:

SUSTAINABLY MADE

EAT SMALL MEALS Eating small meals every 3 to 4 hours can keep your metabolism level throughout the day. When you eat large meals with bigger breaks in between, your metabolism can take a nose dive. Keeping your metabolism steady throughout the day makes it more likely that you’ll burn more calories. Choose balanced meals that include whole grains, lean proteins and fruits and vegetables.

SULFATES PARABENS DEA/MEA PEG HARMFUL DYES & FRAGRANCES

try

MONAT for HEALTHIER HAIR, NATURALLY

PUMP UP YOUR PROTEIN

ARE YOU TRYING TO LOSE WEIGHT? THESE TIPS WILL HELP YOUR BODY GET MOVING. DRINK PLENTY OF WATER Water is essential for breaking down the food you eat into the nutrients your body needs. When your body is dehydrated or not getting enough water, your metabolism slows down. For most people, water is the best thing to drink to stay hydrated. Eating fruits and vegetables, which contain a high percentage of water, can also help you stay hydrated.

Your body burns more calories digesting protein foods than it does with carbohydrates or fat. Choose lean proteins like poultry with the skin UHPRYHG Âż VK SRUN HJJV ORZ IDW GDLU\ RU YHJHWDEOH EDVHG SURWHLQ VRXUFHV OLNH beans.

ADD MORE SPICE Spicy foods, like chili pepper, add a nice kick to your meal—and your metabolism! Studies have shown that eating a spicy meal may temporarily increase your metabolism by about 8 percent. Spicy foods can also increase your feelings of fullness and prevent overeating.

HAVE A CUP OF COFFEE The caffeine in coffee can temporarily boost your metabolic rate and help you burn more calories. But, be mindful of how much you drink. Too much caffeine can make you jittery or interfere with sleep. @delightgfmag

delightgfmag

delightgfmag

DelightGlutenFree

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HE ALTHY LIVING

HEALTH

FILLING & FLAVORFUL

Vegetarian Entrees BY ALEXIS OLSZEWSKI, DELIGHT ASSOCIATE EDITOR

WE ALREADY KNOW that a vegetarian diet, rich in fruits, vegetables, beans, nuts and seeds is very healthy. But, can vegetarian meals be IXO多OOLQJ" 'H多QLWHO\ 7KHUH其V ORWV RI creative ways to craft delicious vegetarian dishes at home that are nutritious and OHDYH \RX IHHOLQJ VDWLV多HG +HUH DUH VRPH of our ideas.

Eggplant Parmesan

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HE ALTHY LIVING

these recipes and MORE www.delightglutenfree.com USE “MEATYâ€? VEGETABLES LIKE EGGPLANT AND MUSHROOMS 7KH\ KDYH D JUHDW WH[WXUH HDUWK\ Ă€DYRUV DQG DUH H[WUHPHO\ YHUVDWLOH 6WXII EDE\ EHOOD PXVK URRPV ZLWK D PL[WXUH RI VKUHGGHG ORZ IDW FKHHVH DQG VFDOOLRQV WRS ZLWK JOXWHQ IUHH EUHDG crumbs and bake in the oven. Or, try mini eggplant Parmesan. Slice eggplant into circular pieces DQG EUHDG XVLQJ KRPHPDGH RU VWRUH ERXJKW JOXWHQ IUHH EUHDGFUXPEV GUL]]OH ZLWK ROLYH RLO DQG bake in the oven until golden brown. Top each slice with marinara sauce and mozzarella cheese; place in the oven again until the cheese is melted. Mushrooms and eggplant also taste great when grilled. Marinate sliced eggplant, Portobello mushrooms, zucchini and red peppers in lemon juice, olive oil, salt and pepper. Grill the vegetables and then top with feta cheese and a balsamic glaze.

CREATE ASIAN-INSPIRED MEALS Try making sushi rolls or “sashimiâ€? with shitake mushrooms, avocado, cucumbers and tofu. Serve DORQJ ZLWK JOXWHQ IUHH VR\ VDXFH RU WDPDUL JLQJHU DQG ZDVDEL 6WLU IU\ LV DOVR D TXLFN DQG HDV\ ZD\ WR eat lots of vegetables. SautĂŠ bell peppers, broccoli, EDE\ FRUQ ZDWHU FKHVWQXWV DQG WRIX LQ SHDQXW RLO RU canola oil) and mix in a chili garlic sauce and tamari. Serve with brown rice. Love Pad Thai? Make your own at home using rice noodles, tofu, bell peppers and broccoli.

Thai Peanut Noodles with Broccoli & Edamame

MAKE SOUPS USING LENTILS, BEANS AND HEARTY GREENS Lentils and beans are nutritional powerhouses, packed with YLWDPLQV PLQHUDOV DQG ¿EHU +HDUW\ JUHHQV OLNH VSLQDFK DQG HVFDUROH DUH DOVR QXWULHQW ULFK 0DNLQJ VRXSV LV D JUHDW way to incorporate these greens and legumes into your diet. Try making a red lentil soup using vegetable stock and spices like cumin, ancho chili powder and ground coriander. Spicy black bean soup or vegetarian chili are also delicious options. Spinach soup is simple – sautÊ shallots and fresh spinach in olive oil until the spinach wilts; add vegetable stock and puree using a regular or immersion blender. Stir in heavy cream or milk and a squeeze of lemon. Escarole VRXS LV HDV\ WRR ¹ VDXWp ZHOO FOHDQHG HVFDUROH LQ ROLYH RLO and garlic, add vegetable stock, and boil. Top with fresh Parmesan cheese.

Carrot & Parsnip Soup

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these recipes and MORE www.delightglutenfree.com

4

TRY EGGS FOR BREAKFAST, LUNCH AND DINNER The possibilities for eggs are endless. How about trying Huevos Rancheros? Top crisp corn tortillas with black beans, pico de gallo and a fried egg. Finish with a crumbly cheese like queso fresco or feta. Frittatas are also great for breakfast, lunch or dinner! Try a simple spinach and potato frittata, or a frittata with red bell peppers and onions. You can’t go wrong with poached, scrambled or fried eggs either. Serve alongside fresh fruit and sweet potato hash.

Follow delight on Social Media! @delightgfmag delightgfmag delightgfmag DelightGlutenFree

Breakfast Fritatta

5

PASTA IS ALWAYS A POSSIBILITY There are so many different vegetables and sauces you can mix with pasta. Try making a pea “pestoâ€? by blending peas with sautĂŠed shallots, lemon juice, olive oil and Parmesan cheese. Or, take your marinara sauce to the next level by making it with onions, garlic and shredded zucchini, yellow squash and carrots. The vegetables add more nutrients and texture to your sauce. For a simple dinner, sautĂŠ garlic and EURFFROL Ă€ RUHWV LQ ROLYH RLO WRVV ZLWK SDVWD DQG WRS ZLWK 3DUPHVDQ FKHHVH 9HJHWDULDQ ODVDJQD LV DOVR D FURZG SOHDV er—instead of meat, use sautĂŠed vegetables like zucchini, mushrooms and spinach. For healthier pasta options, try %DQ]DÂśV FKLFNSHD SDVWD RU $QFLHQW +DUYHVWÂśV FRUQ DQG TXL noa or bean and quinoa pastas.

Veggie Pasta with Garlic & Olive Oil 70

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Gluten Free SNACKS

N NOM O G

No wheat, rice, corn or soy! Made with cassava our and ďŹ ve ancient grains: amaranth, quinoa, millet, sorghum, and teff. AW W I N AR D F LA N I N G VOR

6 Mushroom Parmesan Risotto

C RACKE RS

CHOOSE RICE FOR YOUR MAIN COURSE 5LVRWWR LV D GHOLFLRXV DQG IXOÂż OOLQJ PDLQ FRXUVH 6DXWp $UERULR ULFH ZLWK EXWWHU DQG FKRSSHG VKDOORWV XQWLO WKH ULFH LV VOLJKWO\ EURZQHG DQG WKH VKDO lots are translucent. Add white wine and then slowly ladle warm vegetable stock into the rice until the it is smooth and creamy. Finish with sautĂŠed vegetables like mushrooms or asparagus and of course, some Parmesan cheese. Fried rice is always a favorite, too. Using a wok or large saucepan, VDXWp GD\ ROG ZKLWH RU EURZQ ULFH LQ ROLYH RLO 6WLU LQ PL[HG YHJHWDEOHV OLNH SHDV DQG FDUURWV PL[ ZLWK JOXWHQ IUHH VR\ VDXFH DQG WRS ZLWK VFUDPEOHG eggs. In the mood for something different? Try a variation of Pilau, the national rice dish of Afghanistan and Bukhara. Mix basmati rice with VKUHGGHG FDUURWV UDLVLQV RQLRQV FDUGDPRP FLQQDPRQ DQG FKLFNSHDV WR replace the meat).

these recipes and MORE www.delightglutenfree.com

BROWN IE T H I NS

partnerscrackers.com FA M I LY OW N E D

S I M P LY D E L I C I OU S

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MAKE VEGETABLE CAKES/PANCAKES

7

There are so many delicious varieties of vegetable cakes/ pancakes that you can enjoy. Try experimenting with these vegetable combinations: potato and onion; spinach, kale and Parmesan cheese; zucchini and yellow squash; and spinach and potato. Serve with your favorite dipping sauces OLNH 7]DWLNL \RJXUW FXFXPEHU PDULQDUD RU DSSOHVDXFH To keep it on the healthier side, try baking instead of frying.

Potato Kale cakes

8

TRY DIFFERENT SALAD VARIATIONS You can’t go wrong with a big salad topped with healthy, À DYRUIXO LQJUHGLHQWV +DYH IXQ DQG SUHSDUH GLIIHUHQW salad creations, just make sure to use a variety of fruits, vegetables, nuts, seeds, and legumes. Try a Greek salad with Romaine lettuce, olives, tomatoes, green peppers, IHWD FKHHVH FKLFNSHDV DQG VXQÀ RZHU VHHGV 7RS LW RII with a light dressing of lemon, red wine vinegar, olive oil, salt and pepper.

Tossed Greens with Orange Vinaigrette

Vegetarian Cookbooks 1HHG PRUH LQVSLUDWLRQ" :H FKHFNHG RXW VRPH JUHDW YHJHWDU LDQ FRRNERRNV WKDW VKRZFDVH FUHDWLYH DQG À DYRUIXO YHJHWDU LDQ GLVKHV 7KHVH ERRNV DUH QRW SHUFHQW JOXWHQ IUHH VR always be sure to double check the ingredients before cooking a recipe. Silk Road Vegetarian: Vegan, Vegetarian and Gluten-Free Recipes for the Mindful Cook by Dahlia Abraham-Klein KDV JOXWHQ IUHH YHJHWDULDQ GLVKHV WKDW KLJKOLJKW WKH À DYRUV RI $VLD <RXœOO ¿ QG recipes for Turkish Leek Patties, Curried Parsnip Soup and Persian Eggplant Stew. Vegetarian Sushi E\ %ULJLG 7UHORDU LV D ZKROH FRRNERRN GHGL cated to fun ways to make your own vegetarian sushi at home. The book has 62 recipes including Cucumber and Sesame Sushi Rolls, Seasoned Tofu Rolls and Grilled Shitake Sushi. Rosalind Creasy’s Recipes from the Garden is not 100% vegetarian, but it includes innovative vegetarian recipes like 6XQQ\ 'HOLJKW 6TXDVK %ORVVRP 2PHOHWV DQG )UHQFK 2QLRQ Soup Gratinee.

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Skip the gluten. Keep the taste. Whether you’re an accomplished cook or new to the kitchen, The Delight Gluten-Free Cookbook is sure to please.

From the editor of Delight Gluten-Free Magazine, 150 tried and tested gluten-free recipes

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a one-year subscription of Delight Gluten-Free Magazine when you buy The Delight Gluten-Free Cookbook. Visit DelightGlutenFree.com/Cookbook to purchase your copy today!

TR AVEL & LEISURE

TRAVEL

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TR AVEL & LEISURE

ADVENTURES IN

PRAGUE BY ALEXANDRA SHIMALLA DELIGHT EDITORIAL ASSISTANT

“THE GOLDEN CITY OF ONE HUNDRED SPIRES.” The political, cultural and economic hub of Central Europe. The capital and largest city in the Czech Republic. The fifth most visited European city. But, you can just call it Prague. This historic city dates back thousands of years, so most of the city’s architecture mirrors ancient time periods. The center of the metropolitan is bisected by the Vltava River, which provides scenic waterfront views for even the most dense tourist areas.

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Old Town Square

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Jewish Quarter

The PRAGUE CASTLE, built in 875, is one of the oldest standing buildings in the city. Since the castle’s creation, the grounds have had major additions. Prague Castle is believed to be one of (if not the) largest ancient castle in the world. According to the Guinness Book of World Records, Prague Castle is the largest coherent castle complex in the world! The property is home to a mixture of buildings and palaces that showcases the era in which they were built: Roman-style from the 10th century through Gothic-style of the 14th century. The grounds now serve as WKH RIĂ€FLDO UHVLGHQFH RI WKH &]HFK 5HSXEOLF¡V president and as one of the city’s most visited tourist attractions. Prague Castle is located on so much property that it actually houses other tourist destinations as well! There’s St. Vitus Cathedral, built in 825, which is the Czech Republic’s largest Christian church and seat of the Archbishop of Prague. (If you’re willing and able to climb up the cathedral’s nearly 320 foot main tower, you’ll be rewarded with a breathtaking view of the city.) There’s also the Powder Tower (or the Powder Gate), which is a Gothic tower in Prague and one of the original city gates. This historic landmark dates back to the 11th century and acts as the divider of Old Town versus New Town. Prague Castle also has Golden Lane: this simple street was named after the 16th century alchemists who had to look there for a reaction to produce gold. However, most locals claim that Prague is famous for its OLD TOWN SQUARE. Standing tall in this ancient town is the early 15th century astronomical clock. Each hour, it springs to life as the 12 Apostles and other Ă€JXUHV SDUDGH DFURVV WKH FORFN IDFH Beyond these two more well-known attractions, history buffs will quickly fall in love with all that the city has hidden down side streets and tucked between buildings. Originally located in the Castle District was the JEWISH QUARTER. After decades of neglect, the area was renovated and transformed in the 1800s into one of the city’s most interesting and important districts. CHARLES BRIDGE was built in 1357 and has 32 points of interest along its 1,700 foot

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Lookout Tower

Prague Castle

span. As visitors make the trek across the bridge, they can stop and gawk at the beautiful buildings, statues and other landmarks dotting the city. The bridge is also a subject of superstition. Legend has it that the builders laid the initial bridge stone on July 9 at exactly 5:31 a.m.; this precise set of numbers is believed to give the structure additional strength, but it was constructed in perfect alignment with the tomb of St. Vitus and the setting sun on equinox, just for good measure.

ing and ready for a hearty meal by the time you’re done for the day.

CHARLES UNIVERSITY is the oldest and largest university in the Czech Republic, founded back in 1348. The university was DFWXDOO\ WKH ÀUVW LQ &HQWUDO (XURSH ZHOO HDVW of France and north of the Alps that is).

According to these Prague locals, “Czechs eat mostly meaty dishes with sauces: a protein, sauce and some side. This is Central Europe, so you should expect comfort food, lots of butter and pork or beef. Wash down with gluten-free beer. Repeat.�

If walking the length (or as far as possible) on the Charles Bridge didn’t wear you out, then try climbing the PETĹ˜Ă?N LOOKOUT TOWER. Standing at over 200 feet tall, this tower is a miniature replica of the Eiffel Tower, but in Prague. It was built in 1890 for a major exhibition from used railway tracks, EXW LW ZDV ODWHU PRYHG WR 3HWÉ‚tQ +LOO LQ WKH 1930s, where it got its name. Visitors can make the 30-minute walk up the hill to the tower’s base (or take a more relaxing trip via cable car) before climbing the 299 steps to the top, where a cafĂŠ now sits. :KHWKHU \RX GHFLGH WR FOLPE WKH 3HWÉ‚tQ Lookout Tower, walk the length of Charles Bridge or roam around the never-ending property of Prague Castle, you will be starv-

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To get a better feel of what Prague has to offer gluten-free eaters, I spoke to the duo of Jan and Zuzi behind TASTE OF PRAGUE (www.tasteofprague.com). Jan and Zuzi created Taste of Prague to “provide an authentic, local experience beyond the sights. We like to think of our tours as crash courses in the local life in Prague and the Czech Republic.�

Given this traditional fare, I had to ask if there are any places that gluten could be hiding. They said, “You should ask about the VDXFHV 'R \RX DGG Ă RXU WR WKH VDXFH" 7KH same applies to sausages and charcuterie: for textural reasons, some lower-end manufacWXUHUV DGG Ă RXU WR WKHP Âľ When asked which restaurant they would recommend gluten-free diners try, Jan and Zuzi replied: “The executive chef at )LHOG ZZZ Ă€HOGUHVWDXUDQW F] HQ D UHFHQW QHZFRPHU DW WKH 3UDJXH Ă€QH GLQLQJ VFHQH LV a wizard with sauces, and does not add any gluten to them. They also serve gluten-free bread, and our gluten-intolerant guests have always eaten well at Field.â€?

TR AVEL & LEISURE PIZZA NUOVA www.pizzanuova.a/mbi.cz/en Although this Prague favorite is known for its Naples-style pizza (and, unfortunately, doesn’t have a gluten-free version), Pizza Nuova does offer gluten-free pasta. Their menu details which allergens each dish has, so celiacs can quickly scan the list and pick out the most appetizing meal. The restaurant boasts its authentic pizza, so we’re hoping they can boast the same about their pasta dishes because their Penne alla Tagliata VRXQGV GLYLQH VOLFHV RI HQWUHFRWH ÀQH VOLFH of sirloin) cooked in rosemary with spinach, tomatoes, Grana Padano cheese and green pepper.

Astronomical Clock

Almond Marzipan Gelato

Alriso Risotto

Angelato GF Cones

PASTA FRESCA www.pastafresca.ambi.cz/en Pasta Fresca is actually the sister restaurant of Pizza Nuova, and this Italian haven makes gluten-free penne and spaghetti! Although you’re technically in Prague, once you taste a dish crafted by Chef Tomåť Mykytyn, your taste buds are in Italy. All meals are made from fresh, seasonal ingredients, according to Italian tradition. Beyond their pasta dishes, Pasta Fresca serves soups, salads and VHDIRRG ZLWK WKH à DYRUV RI ,WDO\ LQ PLQG ALRISO www.al-riso.cz Rice lies at the heart of Alriso, and this foundation means this Italian restaurant is naturally gluten-free. The goal at Alriso is to use rice in a variety of forms—from appetizer to dessert and just about everything in between. Although their menu centers around one main ingredient, the dishes that are being made here are everything but ordiQDU\ 7KH\ XVH ULFH à RXU WR PDNH KRPHPDGH penne, spaghetti, tagliatelle and lasagna pastas, and of course, they make a mean risotto. For dessert, the restaurant offers gluten-free tiramisu! ANGELATO www.angelato.eu If you’ve never experienced gelato, then you’re not living. During your Prague vacation, be sure to squeeze a trip (or two‌or three) to Angelato into your schedule. Nearly all of their gelato is gluten-free; the normal

IMPORTANT PHRASES 1

MĂĄm alergii na lepek = I am allergic to gluten 2

Jsem celiatik = I have celiac 3

MĂĄte bezlepkovĂ˝ chlĂŠb? 'R \RX VHUYH JOXWHQ IUHH EUHDG"

RIIHQGHUV OLNH WLUDPLVX RU RWKHU Ă DYRUV ZLWK cookies or cake, are off-limits. Their website VWDWHV ´,Q DOO RXU Ă DYRUV DOO ZRUN UHODWHG DV well as personal stress, worries and sadness will melt since we are watched over by our ice cream guarding Angel(ato).â€? The FUHDPHU\ RIIHUV WKH W\SLFDO JHODWR Ă DYRUV ² Dark Chocolate, Chili Chocolate, Hazelnut, &RFRQXW 3LVWDFKLR ² EXW WKH\ DOVR KDYH VRPH very daring combinations: Avocado, Olive 2LO DQG HYHQ D 3DUPHVDQ DQG :DOQXW Ă DYRU In addition to their worry-dissolving gelato, the creamery also serves lactose-free sorbet. However, since their sorbet is made using the IUHVKHVW IUXLWV \RX¡OO Ă€QG WKH PRVW Ă DYRUV available during the summer months, when these fruits are ripe. Oh, and did we mention that Angelato is a place where gluten-free individuals can have their ice cream in a cone and eat it too?

ŠVEJK RESTAURANT U KARLA www.svejk-restaurant.cz/en Located in the center of the city sits Švejk. The atmosphere of this restaurant will transport you back in time to the early 20th century during the era of the AustroHungarian Monarchy. Unlike restaurants during that time, however, Švejk has a gluten-free menu! All gluten-free meals and side dishes are prepared in a separate area with different utensils to reduce the cross-contamination factor to as close to ]HUR DV SRVVLEOH 7KHLU PHQX LV ÀOOHG ZLWK Czech favorites, but a customer favorite has to be their Svickova, a classic Czech meal of sirloin slices in sour cream with dumplings. And yes, the restaurant serves gluten-free dumplings! As with the rest of their gluten-free meals, the dumplings are made using strictly gluten-free utensils in a designated area and the main ingredient LV D &]HFK PDGH JOXWHQ IUHH à RXU əYHMN gives gluten-free travelers the option to dine in a historic setting and indulge in the city’s favorite meals.

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Little Whale Tablescape

U MALÉ VELRYBY (LITTLE WHALE) www.umalevelryby.cz/en/restaurace Vacations always need at least one special night out to that fancy restaurant in the city, and Little Whale is that destination. In fact, Little Whale is nearly entirely gluten-free, all due to culinary preference: the chef simply prefers to cook without it! All dishes are JOXWHQ IUHH XQOHVV VSHFLÀ HG DV RWKHU VXFK as some of their specials or their homemade bread. Once you’ve searched through their entire menu and your mouth is watering and your stomach growling, we dare you to settle upon just one dish. There’s the Char-grilled 6ZRUGÀ VK ZLWK :RN IULHG 6HVDPH 9HJHWDEOHV served alongside Mango Salsa. Sounds delicious, right? But there’s also an Angus short rib that’s been slow roasting in red wine, which will be served with a star anise glaze, sweet potato puree and corn on the cob. The decision is a tough one, indeed.

Octopus Salad from Little Whale

MAITREA www.restaurace-maitrea.cz/en

Fish Dish from Little Whale

Maitrea is an entirely vegetarian restaurant located in the center of Prague. In addition to their permanent menu, the restaurant also has a rotating daily menu. Luckily for those vegetarian and gluten-free travelers, Maitrea has plenty for you to choose from! For appetizers, there are a variety of dips, such as pumpkin chickpea hummus or guacamole, to get your appetite ready. For your main course, order the Thai Eggplant, which is served with tofu, coriander, lemon grass, chili peppers, coconut milk and rice. Whatever you do, make sure you save room for a slice of their Raw “Cheesecake� with strawberry sauce!

Asparagus Salad from Sansho

SANSHO www.sansho.cz When Sansho opened in 2011, they were 3UDJXH¡V Ă€ UVW ZKROH DQLPDO UHVWDXUDQW 7KLV FDVXDO Ă€ QH GLQLQJ UHVWDXUDQW VHUYHV VHDVRQDO Asian cuisine for lunch and dinner. Each meal is a combination of fresh, local produce, the best of Prague’s Vietnamese markets and high-quality meat. Most of their dishes are naturally gluten-free, but be sure to specify

with your waiter so the proper precautions can be taken to ensure an entirely glutenfree meal. If you’re lucky enough to go to the Czech Republic during asparagus season, then order the Asparagus Salad with green FKLOL D GHHS IULHG HJJ DQG VKULPS Ă RVV ² LW¡V D chef favorite!

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LEISURE

THEME PARK adventures 5 Theme Parks with Tons of Gluten-Free Options BY ALEXANDRA SHIMALLA, DELIGHT EDITORIAL ASSISTANT

FILL YOUR DAY WITH FUN & TREATS! Whether you’re enjoying the day roaming Disney World or spending the afternoon watching animals at SeaWorld, you shouldn’t have to worry about what you’re going to eat. We’ve created a simple guide to multiple theme parks across America that offer not only the best kid friendly attractions but also gluten-free food!

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SESAME PLACE www.sesameplace.com

LEGOLAND www.legoland.com

Located in Langhorne, Pennsylvania, Sesame Place is where the television classic comes to life. Children will adore wandering around Elmo’s home and riding the numerous attractions this theme park has. The park has both “dry and wet fun,” so any type of ride that you can think of has been transformed into the Sesame Street equivalent and made kid friendly. Sesame Place also has a handful of shows and parades that families can watch together.

The name of the park gives a lot of the mystery away. LEGOLAND is an interactive theme park geared towards families with children ages two to twelve. The Florida LEGOLAND is actually the largest LEGOLAND Park in the world. Spread across 150-acres, this theme park has more than 50 rides, shows and attractions. There’s also a beautiful botanical garden and LEGOLAND Water Park for those blistering Florida days. All parks also have special hotels with themed rooms and suites, so the fun doesn’t have to stop once you leave the rides. Although most people think of the LEGOLAND in California or Florida, the theme park actually has a few other locations across the globe: Dubai, United Arab Emirates; Billund, Denmark; Germany; Malaysia, and Windsor, England. Where ever you are in the world, there may be a LEGOLAND nearby!

The park allows “diet-restricted” guests to bring collapsible coolers into the park, so snacks and other gluten-free treats are okay. On the other hand, Sesame Place does offer gluten-free options. Simply ask a cashier or team member for a supervisor, and then KH VKH ZLOO ZRUN ZLWK \RX WR FKRRVH D VDIH meal. The supervisors, all of which have been trained in Allergen Management by The Food Allergy Research & Education (FARE), will personally oversee the preparation of your meal, so cross-contamination won’t be an issue. Beyond gluten-free lifestyles, other major food allergens can easily be taken care of. Aside from the menu options at Sesame Place, they also have prepackaged items: Divvies treats (which are free of all eight common allergens) and other gluten-free to-go products. SEAWORLD www.seaworld.com SeaWorld has locations in Orlando, FL, San Antonio, TX, and San Diego, CA. Although each park may have slightly different rides, the point of the park is the same: allow visitors to connect and care for sea animals through entertainment. SeaWorld is known for its aquatic animal shows such as Shamu at the Orlando location. Most of the rides at SeaWorld involve a fair share of water, so be prepared to get a little wet. The park also has countless exhibits that put the cutest (wadGOLQJ $UWLF SHQJXLQV DQG ÀHUFHVW VKDUN WDQN anyone?) animals on display. If you’re feeling up to it, head over to the stingray center and touch the soaring underwater animals. Since Sesame Park is actually a branch of SeaWorld Parks and Entertainment, SeaWorld’s gluten-free and food policies are exactly the same as their Elmo-themed cousin.

Although the main theme park and water park don’t allow guests to bring in outside food or drink, gluten-free eaters (and individuals with other dietary restrictions) ZLOO ÀQG SOHQW\ WR HDW DW /(*2/$1' :KLOH planning your trip, head to the park’s website and search through their dining options. Each restaurant or dining facility will note whether or not they serve gluten-free options. For example, the Market Restaurant at the Orlando location serves Rotisserie Chicken and a side of red bliss potatoes and a vegetable medley. STORY LAND www.storylandnh.com Perhaps the most interesting thing about this New Hampshire-based park is the story behind it. According to their website, a husband and wife team had the idea of building a “village where storybook animals could live and where storybook characters could come to life.” In 1954, Story Land opened, and today the park has 21 kids’ attractions that were designed with both children and their parents in mind. The theme park is a mixture of rides and carnival games all situated in the midst of multiple New Hampshire state forests. Unlike most other theme parks, Story Land allows guests to bring in their own lunch, which is a blessing for gluten-free eaters. Of

Disney’s Gluten-Free Pot Pie

Fun Times at Story Land

course, if your family prefers to eat at the park, then there are plenty of safe options. Story Land has gluten-free hamburger and hot dog buns, cookies, salads, ice cream and a few other lunch items. Be sure to speak with a park coordinator so that they can help you get a safe meal. DISNEY WORLD www.disneyworld.disney.go.com Disney World, which is the famous mega park located in Orlando, Florida, has attractions, rides, shows, plays, and tons of other ZD\V WR ÀOO \RXU GD\ RU ZHHN 7KH WKHPH park consists of a handful of smaller theme parks and two water parks: Magic Kingdom, Epcot, Hollywood Studios, Animal Kingdom, Typhoon Lagoon and Blizzard Beach. Disney World is where gluten-free dreams come true. The park is impeccable with its options and preparation for gluten-free eaters. Dietary restrictions are treated with the utmost diligence. Almost every restaurant within the mega-park’s walls have glutenfree options available. Disney encourages future guests to make reservations at the places you’d like to eat so there is a note for the wait staff. But they can certainly accommodate you just as well if your meal is more spur of the moment! When you arrive at a restaurant, the waiter will bring out a chef who will help customize their menu to a gluten-free meal. Guests are also allowed to bring in small snacks (such as protein bars) to stay full throughout the day.

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TRAVEL

PORTLAND Four (gluten-Free) hot spots in

BY CHANDICE PROBST, DELIGHT CONTRIBUTOR

PORTLAND has always been ahead of the curve when it comes to gluten-free dining, but now more than ever they are taking it up a notch. From gluten-free ooey gooey cinnamon rolls to Top Chef-created dishes, you ZLOO ÀQG ORWV RI GHOLFLRXV JOXWHQ IUHH RSWLRQV

quiches and pretzel dogs. With a full cafĂŠ menu, you will surely leave with a full and happy gluten-free belly. I know I did!

Kyra’s Bake Shop

Departure is another hot spot you don’t want to miss, and it is right in the heart of Portland. This pan-Asian restaurant has set itself apart through the culinary workings of Top &KHI ÀQDOLVW *UHJRU\ *RXUGHW *UHJRU\ ZDV previously a sous chef at Jean-Georges and his talent shows through in every dish. Here I enjoyed the most mouth-watering scallops that were served with charred spring onion and lemon and smoked to perfection. I also reveled in Dungeness crab fried rice that was full of Thai basil and sausage as well as fragrant ginger. The desserts were each a visual masterpiece and tasted just as wonderful as they looked.

www.kyrasbakeshop.com We love the darling gluten-free bakery that Kyra Bussanich—three-time Cupcake Wars champion and baker extraordinaire—opened up years ago in the Portland neighboring city of Lake Oswego. So, it wasn’t a surprise that we were also smitten with her hot new cafÊ and bakery. The new location replaces WKH ÀUVW ZLWK VLJQLÀFDQWO\ PRUH VSDFH D IXOO dining area both indoors and out, and an expanded menu. You will still be able to order Kyra’s famous cinnamon rolls and award winning cupcakes while also having the opportunity to be swooned, as we were, by her hearty breakfast and lunch sandwiches, 82

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Departure www.departureportland.com

New Cascadia Bakery www.newcascadiatraditional.com New Cascadia Bakery is another Portland gem that I highly recommend. The baguettes and bread are out of this world delicious! Stop in for either and grab a bowl of their famous granola, a slice of pie or pizza while you are there. The goal at New Cascadia is to bridge the gap between naturally leavened, whole-grain traditional breads and gluten-free bread baking to create a tasty product that everyone can enjoy. The motto at New Cascadia is that “your grandmother ZRXOG DSSURYHÂľ RI DOO LQJUHGLHQWV XVHG <RX ZRQ¡W Ă€QG DQ\ SUHVHUYDWLYHV KHUH MXVW ´IUHVK VXPPHU EHUULHV Ă€OOLQJ WKH pastry crusts, autumnal stone fruits paired with spices and UROOHG LQWR Ă DN\ HQYHORSHV RI GRXJK DQG FDNHV EDNHG ZLWK care and an eye for perfection.â€?

Ground Breaker Gastropub www.groundbreakerbrewing.com If you’re in Portland, you must head on down to Ground Breaker Gastropub and order one of their delectable sandwiches or famous beer-steamed clams and mussels with a baguette. And be sure to wash the food down with a cold pint of their homemade gluten-free beer. This dedicated gluten-free brewery and pub also serves decadent desserts like bread pudding made with New Cascadia Bakery’s bread. The brewery’s approach to making great gluten-free beer is simple, “don’t start with what you don’t want.� All of the ingredients in the beer are naturally gluten-free and safe for those living a gluten-free lifestyle.

So, next time you are in Portland, be sure to check out these gluten-free hot spots!

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TR AVEL & LEISURE

EATING

on the go

Expert Advice on Traveling Gluten-Free from Industry Executives BY JOYANA PETERS MCMAHON, DELIGHT CONTRIBUTOR

THE FROM RTS EXPE

TRAVELING while gluten-free can be a challenge. You’re out of your comfort zone, unsure of your surroundings and sometimes even dealing with language barriers. I recently had the opportunity to speak with a few experts in the gluten-free industry who spend a good portion of their time on the road. They were happy to share some tips to make traveling less intimidating and a little bit more delicious. Here’s what they had to say. ANNE LEE Dr. Schar USA Anne Lee is the Director of Nutritional Serices for Dr. Schar USA. She not only spends a good amount of time on the road for work, she also loves to travel with her gluten-free family. She and her family are

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very active and enjoy vacationing where they can explore nature, which brings them to some remote places. This could lead to a lot of anxiety, but Anne says they take it in stride by planning ahead and doing some research. For starters, she always tries to book a hotel with either a full kitchen or at least a fridge in the room. Before her arrival she researches local grocery stores and contacts the area’s celiac disease support groups for dining recommendations. She also packs snacks from home just in case, but she has actually been pleasantly surprised at the places she has found gluten-free offerings. One of her surprising favorite gluten-free À QGV ZDV WKH %DGODQGV %ODFN +LOOV DUHD RI South Dakota. The local grocery store had a huge gluten-free section including end caps on the aisles with gluten-free offerings and most restaurants had available accommodations listed right on their menus.

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Anne also advocates for people pushing through their fears of travel and embracing it as a transformative experience. She shared her own anxiety for her son while he was preparing for a semester at sea during college. As a parent she always navigated for him when it came to handling his dietary restrictions. But the traveling ended up being an opportunity for him to take ownership of his gluten-free diet and become his own advocate. He came home with fantastic memories and a newfound sense of maturity.

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TR AVEL & LEISURE KIMBERLEE ULLNER 123 Gluten Free

restaurant, the more accommodating they’re likely to be.

Kimberlee Ullner, the founder of 123 Glutenfree, is a seasoned traveler and self-proclaimed “foodie”. Before her celiac diagnosis she loved exploring cities around the world and entrenching herself in their culture by sampling their cuisines. She chooses to live her life much the same way now and refuses to allow her gluten-free lifestyle to hold her back. One way she does this is by printing out dietary restriction cards in different languages and using them to bridge language barriers. That way she doesn’t feel she needs to limit herself to dining in gluten-free advertised establishments. She feels as long as you present the information in a friendly way they can understand, most restaurants will work with you. Staying away from tourist traps and looking for a nicer place RII WKH EHDWHQ SDWK DOVR KHOSV VLJQLÀFDQWO\ She recommends setting your budget a little higher for food if you can. The better the

Kimberlee also uses hotel services. By seeking out familiar Western style hotels abroad, like Hiltons or Marriotts, she always knows there will be a concierge or advocate she can use. She e-mails them beforehand and H[SODLQV KHU GLHWDU\ UHVWULFWLRQV WR ÀQG out about breakfast options at the hotel or resources available in the area. By making contact before arrival she only needs to pack back up options if they are necessary, which sometimes helps her save space. She also ÀQGV E\ EXLOGLQJ WKHVH SULRU UHODWLRQVKLSV she can continue them abroad. She will often use the concierge to recommend accommodating restaurants in the area and even have them call to make reservations so they can explain in a native language to the restaurant about her needs. Overall, she emphasizes that a celiac diagnosis does not have to minimize your experiences. You can continue to try new things and enjoy different cultures.

Kimberlee Ullner from 1-2-3 Gluten Free on the day of her beautiful gluten-free wedding extravaganza.

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TR AVEL & LEISURE JOEL WARADY Enjoy Life Foods -RHO :DUDG\ LV WKH &KLHI 0DUNHWLQJ 2IÀFHU of Enjoy Life Foods and maintains a Paleo lifestyle. He travels frequently and for the most part, has found ways to do so without feeling limited by his diet. For starters, he has learned to not be shy. He has no qualms about calling over a manager or even asking to see the chef at a restaurant to make sure they understand his order. He has other food allergies as well and jokes about even leaving his EpiPen out on the table to underscore the seriousness of his needs to the restaurant. He also tries using humor as a tool when he can. He explains you need to remember that restaurants are meant to be a service industry and most want to make their patrons happy. If you joke about keeling over in pain or being stuck hanging over a toilet for the night they understand the outcome and you still come off friendly, which makes them want to help you. As the old adage goes, you JHW PRUH ÁLHV ZLWK KRQH\ 7KH RQO\ H[FHStion he has found to this approach is when you’re dealing with particular cultural issues. For instance, he recently traveled to Eastern Europe with his wife. Polish tradition refuses to accommodate any changes to the menu. +H DGPLWV WKH\ GLG XQIRUWXQDWHO\ ÀQG VOLP pickings when it came to eating out. Luckily, they had done their research beforehand and prepared by packing an entire suitcase of food. :KHUH FDQ \RX UHJXODUO\ ÀQG -RHO" While in the Chicago area, he loves to dine at LYFE KITCHEN or while on the east coast in Virginia at TRUE FOOD KITCHEN. BRIAN KOVALCHUK Bard’s Beer As CEO of Bard’s Beer, Brian Kovalchuk does a lot of work internationally and also loves taking short weekend trips with his wife. He admits he plans most of his travel around visiting his customers and chooses to use the Bard’s website as a resource. Whenever he travels, he goes to their Find Locations page and chooses a restaurant serving Bard’s Beer

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to try. He gets to network and also knows that if they’re serving Bard’s Beer they will most likely be able to accommodate his food requests. He also advocates using other phone apps and websites as resources. Before going on a recent trip to Victoria Island, British Columbia, he did some digging online and came across an entire website called the CeliacScene.com that lists all their gluten-free offerings in the area. He says you never know ZKDW UHVRXUFH \RX PLJKW ÀQG E\ MXVW WDNLQJ the time to look. :KHUH FDQ \RX UHJXODUO\ ÀQG %ULDQ" While in New York City, Brian typically heads to Senza Gluten to enjoy their entirely

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gluten-free fare. When in our Nation’s Capitol of Washington DC, Brian regularly eats at OLD EBBITT GRILL in downton DC near the White House or at the infamous WILDFIRE at Tyson’s Galleria. These experts have taught me that glutenfree traveling doesn’t need to be stressful. By remaining open-minded and embracing it as a creative challenge, it can be a fun adventure. Happy travels!

TR AVEL & LEISURE

A gluten-free getaway

ST. AUGUSTINE

WHAT TO SEE AND DO

ARTICLE & PHOTOS BY TIFFANY JANES, DELIGHT CONTRIBUTOR

ST. AUGUSTINE, FL was established in PDNLQJ LW WKH Ă€ UVW FLW\ LQ WKH 8 6 7R PDUN WKH WK ELUWKGD\ RI $PHULFD¡V Ă€ UVW city, the Celebrate 450! event takes place from September 4-8, 2015 with fun events all through downtown St. Augustine. Another commemorative event, Tapestry: The Cultural Threads of First America, is an educational exhibit that runs through September 20, 2015. The exhibit explores how multiple cultures formed the longest lasting European colony and began “Americanâ€? culture in the process.

This historical coastal town and the surURXQGLQJ DUHD GHĂ€ QLWHO\ KDYH VRPHWKLQJ for everyone to enjoy. The award winning beaches allow for relaxation and offer every beach related activity imaginable. The stunning views keep visitors coming back year after year. Even the most die-hard technology addict will want to unplug and “chillâ€? when they see the gorgeous clear blue water and feel the powdery sand between their toes!

Since there is so much going on in St. Augustine all year long, it’s important to plan ahead and research gluten-free dining options, attractions and special events to enjoy the best possible trip. There are various museums in St. Augustine and each of them LV XQLTXH )LUVW WKLQJV À UVW WKRXJK WKH FLW\ was built before there were cars and even though public parking is available these days, it’s usually not free. And who wants to drive when they can ride the Old Town Trolley anyway? This hop-on-hop-off tour is the stressfree way to see the sights in downtown St. Augustine. The three-day pass offers a great value with unlimited boarding all day long at most of the attractions in the area. To get a feel for the venues you plan on visiting, it’s a great idea to ride the trolley full circle before you start your hopping-on-and-off fun! History buffs of all ages will want to visit the famous Castillo de San Marcos, an impressive fort constructed of coquina stone located on the water in downtown St. Augustine. There are tours where you can learn about the history of the fort while taking in beautiful >CONTINUED ON PAGE 88

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TR AVEL & LEISURE views of the ocean. This attraction is fun for the whole family! There are many home and estate tours in the area and two of our favorites, Villa Zorayda and the Lightener Museum, are located within a block of each other. Originally named Zorayda Castle because of its SpanishLQĂ XHQFHG DUFKLWHFWXUH WKLV IRUPHU VLQJOH family house was uniquely constructed of SRXUHG FRQFUHWH DQG FRTXLQD VKHOOV 7KLV Ă€UH resistant building style would later be duplicated in the area. The Lightener Museum is pretty extensive and could easily take all day to fully explore. One thing not to miss there is CafĂŠ Alcazar located in what was once the deep end of the pool of this grand estate. The gluten-free menu options are limited, but it’s a great place to enjoy wine and maybe a fruit and cheese plate, sans crackers. Located almost directly across the street from the two attractions mentioned above is Flagler College. The type of tours and tour times vary based on school sessions. If you’re lucky, you might take the front stairs into the famously Tiffany-window-adorned main dining hall. To say this is a pretty fancy college dining room is quite the understatement. In addition to the gorgeous surroundings, students with food allergies are accommodated with allergen-free foods based on their needs. This is actually a necessity since all students are required to purchase the meal SODQ GXULQJ WKHLU Ă€UVW \HDU For more kid-geared attractions, two great options are the Pirate & Treasure Museum and Ripley’s Believe It Or Not. The latter museum often has multiple school and church groups touring and can be a bit noisy. However, this is true even if the kids are quiet since the museum itself is full of fairly loud exhibits. The Pirate Museum is fun and educational for kids of all ages. Visitors can participate in a “treasure huntâ€? and can even Ă€UH D FDQQRQ FRPSOHWH ZLWK OLIH OLNH Ă€ULQJ cannon sound! We were glad we overlooked the kitschy exterior and checked out this surprisingly entertaining attraction. Also on the trolley route, at various stops, the Authentic Old Jail, the Oldest House Museum and the Colonial Spanish Quarter are all fun exhibits to tour.

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The St. Augustine Lighthouse offers spectacular views of the area and has a wonderful museum onsite. For nighttime activities, Ghost Tours of St. Augustine offers an array of tours. We enjoyed the popular night walking ghost tour, but tour options now include pub crawls, maritime tours and even trolley tours. One of the best known sights in the area is the Fountain of Youth National Archaeological Park. Visitors get to roam the grounds ZKHUH 6SDQLVK H[SORUHUV Ă€UVW FDPH DVKRUH in the U.S. and Ponce de Leon discovered the fountain of eternal hope - later known as the fountain of youth. Park guests can even drink from the famous spring, but beware, the water does have a slight sulphur smell and taste to it. Geared more for adults, two wonderful attractions are the St. Augustine Distillery and San Sebastian Winery. Kids are actually welcome at either stop, but obviously no one under 21 can sample the alcohol served during each location’s free tours. San Sebastian wines are made from hybrid and muscadine grapes and therefore, are a little on the sweet side. In fact, the port makes for a very nice dessert wine! The distillery specializes in handcrafted small batch spirits. Their current wares include vodka and gin and future offerings will include bourbon and rum. Interestingly, the vodka is made from 100% Florida farmed sugar cane. Both the winery and distillery have fun shops stocked with appropriately themed gadgetry. Sometime during your visit, build in time to stroll the famous St. George Street “walking mallâ€? (also on the trolley route). Unique shops and boutiques line both sides of the pedestrian-only street and offer something for everyone. St. George Dinnerware is a great place to discover interesting kitchen gadgets and decor. And, when you’re in need of a break from shopping and browsing, be sure to stop at The Hyypo for a gourmet ice SRS 6LQFH DOO WKH DPD]LQJ Ă DYRUV DUH JOXWHQ free, it’s tough to choose just one!

TR AVEL & LEISURE

WHERE TO EAT Whether you’re looking for brunch, lunch or dinner, you won’t go hungry in St. Augustine! The gluten-free dining choices are SOHQWLIXO DQG VRPH RI RXU IDYRULWH Ă€ QGV DUH listed below. The Floridian ZZZ WKHĂ RULGDQVWDXJXVWLQH FRP This place is without a doubt one of the most unique eateries in the area and the menu offers gluten-free bread for sandwiches and amazing desserts for lunch and dinner. In addition to gluten-free selections throughout the regular menu, the daily specials usually have something safe for gluten-free and vegetarian guests as well. The ‘N Grits is a version of shrimp and grits we’re crazy about! Not only is the presentation lovely, with aioli GUL]]OHG JULW FDNHV WKH Ă DYRUV LQ WKLV GLVK are simply amazing. The creative menu here is seasonal, but typical items offered include Fritters Sandia, Georgia Cheese Board, Pickled Pepper Shrimp and Chips and Dip. Dishes marked with a double asterisk (**) can easily be made gluten-free. Remember to save room for dessert here—the coconut pecan chocolate bar with caramel sauce is out-ofthis-world decadent! Michael’s Tasting Room www.tastetapas.com For a fancy, yet relaxing lunch or dinner, we love this gourmet tapas hotspot! While there is not a gluten-free menu here, everything is made from scratch and many small plate and entrĂŠe selections are gluten-free as prepared RU FDQ EH PRGLĂ€ HG RQ UHTXHVW :KHWKHU you’re in the mood for chicken, seafood, beef RU HYHQ MXVW YHJJLHV 0LFKDHO¡V GHĂ€ QLWHO\ KDV you covered! MOJO Old City BBQ www.mojobbq.com 6RXWKHUQHUV GHĂ€ QLWHO\ ORYH WKHLU EDUEHTXH so it’s no surprise that this BBQ joint is busy day and night. The expansive outdoor patio is a great place for al fresco dining as well as people watching. Most meats and sauces are JOXWHQ IUHH DV DUH PDQ\ RI WKH VLGHV ² MXVW remember to skip the Texas toast.

Columbia www.columbiarestaurant.com Known for its Spanish cuisine, Columbia is a tourist favorite in the area. The glutenfree selections include soups, salads, tapas, entrees and desserts. The famous Original “1905â€? Salad is prepared tableside and is simply delicious! All paellas here are gluten-free and those portions are huge. Other favorite dishes of ours include the Gambas Al Ajillo, Mussels y Chorizo Andres and Pompano Lido Key. The Flan and Crema Catalana desserts are both glutenfree. There are several vegetarian options available as well. Wine lovers will want to try the lovely red Sangria! The Raintree www.raintreerestaurant.com Located in a historic 1879 Colonial Victorian home, The Raintree offers gourmet dining just off the beaten path of downtown St. Augustine. Its quiet courtyard is simply lovely and the blended American, Mediterranean and Asian menu selections keep tourists and locals coming back for more. Gluten-free guests should make note of their needs when making reservations. Many dishes are naturally gluten-free or can be prepared as such. This St. Augustine Ă€ QG LV PRUH XSVFDOH DQG KDV D OHVV FDVXDO feel than many other places, making it a perfectly romantic spot for special occasions! Purple Olive www.purple-olive.com The strip mall exterior of Purple Olive in no way conveys the deliciousness found within this local bistro. The gluten-free menu covers starters, salads, entrees and desserts. Wonderful starters include Grilled Stuffed Eggplant, Mussels in White Wine Garlic and a bountiful Fruit and Cheese Plate. With main courses like Grilled Salmon with Dijon Cream, Herb Roast Chicken topped with Marsala Sundried Tomato Jus and Herb Lamb with Rosemary Pesto and Balsamic Reduction, there is something that will appeal to everyone’s tastes. There are three desserts offered here and two of them are atypical for the gluten-free set ² WKH &KRFRODWH (VSUHVVR )ODPEp DQG WKH

Chocolate Pecan Gateau. We opted for the latter and found it to be hands-down the best dessert of our trip! The Reef www.thereefstaugustine.com The oceanside location of this seafood restaurant at Vilano Beach makes it a natural hotspot for tourists. We enjoyed an early dinner so the chef was able to come sit with us and go over the gluten-free selections (there is no printed gluten-free menu). By subbing corn tortillas in the Grilled Scallop Tostadas, we had an amazing start to our meal. There DUH PDQ\ VHDIRRG DQG Ă€ VK GLVKHV WKDW FDQ HDVLO\ EH PRGLĂ€ HG WR EH JOXWHQ IUHH EXW WKH Lobster Risotto had us at “hello.â€? Tender OREVWHU DWRS Ă XII\ Ă DYRUIXO ULFH ZLWK D VXF FXOHQW OHPRQ EXWWHU VDXFH ² HQRXJK VDLG La Cocina International Restaurant www.lacocinarestaurants.com Located within the Castillo Real Resort Hotel at St. Augustine Beach, this gem of a gourmet establishment exceeded all expectations we’ve ever had of a “beach hotel restaurant.â€? Despite its location, the only view KHUH LV D Ă€ OWHUHG JOLPSVH RI WKH SRRO EXW the incredible food more than makes up for it. Unlike any other place we discovered in the area, all the soups, dressings and sauces here are gluten-free. This is impressive and very surprising, to say the least! To start, the creamy crab bisque was perfection in a FXS 1H[W XS ZDV WKH /D &RFLQD 3HDU 6DODG ² D refreshing and light option that was also delicious. Frutos del Mar was unquestionably the EHVW ² DQG PRVW EHDXWLIXO HQWUpH RI RXU YLVLW to St. Augustine. This amazing dish consists of a Crab Meat Stuffed 6 oz. Maine Lobster 7DLO 6KULPS 6FDOORSV 0XVVHOV Ă DPEp with Tequila, simmered in a Cilantro Garlic Butter sauce and accompanied with Mashed Potatoes and Vegetables. Flan and sorbet are available for gluten-free desserts. Spring, fall and winter are all wonderful seasons to visit St. Augustine and there are more wonderful places to explore and impressive dining options than you can pack in during one visit. Disfruta de tu viaje! For more information, please visit ZZZ Ă RULGDVKLVWRULFFRDVW FRP

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DELIGHT HEROES

ADVOCACY leading the way Marilyn Geller of the Celiac Disease Foundation Leading the Way in Celiac Advocacy BY CHANDICE PROBST, DELIGHT CONTRIBUTOR

registry software known currently as CENA or Community Engaged Network for All. This one-of-akind software is CDF’s current patient registry project. You can learn more about the collaborative project at geneticalliance.org. By working together with many different disease organizations, it provides the opportunity for individuals to answer questions for multiple diseases in one place. This will then allow researchers to draw links between the different diseases.

We all know the Celiac Disease Foundation (CDF) is one of the most highly regarded celiac organizations, but do we know the great minds behind the organization itself? I am excited to introduce you to one of the driving forces behind this wonderful nonprofit, Marilyn Geller. Marilyn is the Chief Executive Officer for CDF and this month’s Delight Hero. Marilyn received her undergrad in psychology and then went on to receive her MSPH degree from UCLA. She has used her public health advocacy and software expertise to lead the way in celiac advocacy, research and education. As a mother to a son with celiac disease, this advocacy has become her lifelong mission.

In addition to this cutting edge project, “CDF has collaborated with Children’s National Health System to develop mental health training programs,” says Marilyn. With this partnership they hope to identify celiac disease and Marilyn Geller is the Chief Executive Officer of treat from a psychosocial perthe Celiac Disease Foundation and a mother spective helping with much of to a son with celiac disease. Advocacy is her the anxiety and depression that lifelong mission. In 2014, Marilyn worked with CDF exists (but is rarely addressed) linked through from the CDF Gluten Alto make sure the tools were in in those with celiac disease. Both lergy Free Marketplace. place for visitors to their site to fill out organizations are excited to develop and a symptoms checklist and get doctor provide training for medical professionreferrals. This year she and the CDF team This year Marilyn also made a splash in als in the form of live workshops as well Washington D.C. as she worked with the have made it their mission to expose as in online CEU’s. director of FDA’s Center for Food Safety as many people as possible to diagnosis & Applied Nutrition. She and other CDF and treatment information. With their When asked if the Celiac Disease Foundateam members attended an FDA patientrecently launched Gluten Allergy Free tion has seen significant growth over focused drug development workshop. Marketplace they are doing just that. The the past few years, Marilyn said that the They will continue working with the site is now also available via Android Internet and Facebook specifically have FDA as they collect hard data on what and iPhone so folks can access all of this helped them make a big breakthrough consumers would like to see a potential information as well as labels, company in the number of people they can reach. celiac disease drug do for them. information, coupons and meal plans They expect that to increase to 1 million on the go. Directly from the site or app, visitors can purchase food they find on Amazon. The great news is that CDF will receive a percentage back from each person who buys anything on Amazon when 90

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Looking ahead at 2016, Marilyn says they will be focusing on patient-centered outcome research. This year they collaborated with 10+ genetically based disease organizations to create a new patient

DELIGHTGLUTEN FR EE.COM

monthly visitors very soon. Be sure to visit celiac.org for more information on all of their exciting new projects as well as get details about their next conference and gluten-free expo.

CONVERSION CHART

LARGE VOLUME EQUIVALENTS 1 cup = 8 fluid ounces = 1/2 pint

2 cups = 16 fluid ounces = 1 pint 3 cups = 24 fluid ounces = 11/2 pints = 3/4 quart

METRIC

4 cups = 32 fluid ounces = 2 pints = 1 quart 6 cups = 48 fluid ounces = 3 pints = 11/2 quarts

CONVERSION

8 cups = 64 fluid ounces = 2 quarts = 1/2 gallon 16 cups = 128 fluid ounces = 4 quarts = 1 gallon

1 teaspoon = 5 ml 1 tablespoon = 15 ml 1/4 cup = 60 ml

SMALL VOLUME EQUIVALENTS

1 tablespoon = 3 teaspoons = 1/2 fluid ounce 2 tablespoons = 1/8 cup = 1 fluid ounce

1/3 cup = 80 ml 1/2 cup = 120 ml

4 tablespoons = 1/4 cup = 2 fluid ounces 5 tablespoons = 1/3 cup = 22/3 fluid ounces + 1 teaspoon

2/3 cup = 160 ml

6 tablespoons = 3/8 cup = 3 fluid ounces 8 tablespoons = 1/2 cup = 4 fluid ounces

1 cup = 240 ml

3/4 cup = 180 ml 1 pint = 475 ml

10 tablespoons = 2/3 cup = 51/3 fluid ounces + 2 teaspoons 12 tablespoons = 3/4 cup = 6 fluid ounces

1 quart = .95 liter 1 gallon = 3.8 liters

14 tablespoons = 7/8 cup = 7 fluid ounces 16 tablespoons = 1 cup = 8 fluid ounces

DAIRY-FREE

Whether you’re on a vegan diet, are lactose-intolerant or gave up cow’s milk for other health reasons, here are a few delightful substitutes for dairy in your favorite recipes.

MILK

SOUR CREAM/YOGURT

Soy milk Rice milk Almond milk Oat milk Hemp milk Coconut milk

Pureed silken tofu Applesauce Coconut yogurt Soy yogurt Almond yogurt

EGG-FREE TO LEAVEN

CHEESE Soy cheese Rice cheese Almond cheese (Be sure to check the label for casein - a milk protein)

BUTTER/MARGARINE Olive oil Canola/vegetable oil Coconut oil Applesauce use 3/4 cup oil for every 1 cup butter

On an egg-free diet? You can use egg substitutes to help moisten, bind and leaven your favorite recipes. Here are some of our most tried and true substitutions.

2 tablespoons OHPRQ MXLFH (in wet ingredients) + 1 teaspoon EDNLQJ VRGD (in dry ingredients) 1/4 teaspoon [DQWKDQ JXP + 1/4 cup water 1 tablespoon DJDU DJDU SRZGHU + 1 tablespoon water &KLOO IRU EHVW UHVXOWV

TO BIND

2 tablespoons corn starch 1 tablespoon ÁD[ VHHG + 1 tablespoon water 11/2 teaspoons WDSLRFD VWDUFK + 1/8 teaspoon [DQWKDQ JXP + 3 tablespoons water

TO MOISTEN To replace 1 egg, use 1/4 cup SXUHHG banana, pear, SXPSNLQ, sweet potato, or applesauce, plus 1/2 teaspoon of baking powder for leavening

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