April Peveteaux's Blog

Gluten-Free Yosemite: IT’S ALL HAPPENING!!!

Get Yer Eat On

When I wrote my third book, Bake Sales are my B*tch (the star is there because this book is for the children) I hoped parents everywhere would grab some recipes to make their allergic kids’ lives easier. Living in Los Angeles, I knew it was only a matter of time before I, too, would be called upon to make some allergy-friendly baked goods for a classmate of one of my children. Surely my days would be spent whipping up allergy-friendly cupcakes by the baker’s dozen. However. Between the pandemic and the public school rule of only having pre-packaged treats, I have been very disappointed. UNTIL NOW.

You guys, my youngest is going on a camping trip to Yosemite and not only is there a peanut allergy kid (non-anaphylactic but there will still be no peanuts traveling to our greatest national park) in his class, THERE’S A GLUTEN-FREE ONE TOO. Sure, most people would start to stress out the minute they were asked to prepare food for one class with two allergies, but I’ve been preparing for this moment my whole life. Or, five years, whichever. In addition to happily curating a separate box with gluten-free hamburger buns, gluten-free instant oatmeal, gluten-free crackers, and all my love, I’m making a few special things that will please the entire crowd and keep the gf’er and peanut hater safe. Here’s a sampling of meals going to the national park with my kid:

The Best/Worst Reason I Got Gluten’d

[image error]Hey gang!

Are you still there? I don’t even know, as I’ve been super preoccupied by life, work, babies (they’re not babies anymore) and the other things. For those of you who have followed me here, and for those of you who have read my book, and for those of you who are related to me, thank you for reading as this is incredibly important.

Anyone who’s been reading in the online world knows that while blogs are a way of connecting, sharing information has changed. We’re all up on Insta, FB, the Twitter and for the young peeps-things I have NO IDEA ABOUT HOW THEY WORK. My very good friend Rebecca Woolf (Girl’s Gone Child) and I have had many discussions about the importance of connecting with like-minded people, even while the medium we’ve worked in for the past 10? 15? years has changed. Because the need to help each other through celiac, emotional breakdowns, or obnoxious 3rd graders has not changed.

So today I’m using the old blog for good again, as that same dear friend, Rebecca, is facing a heart breaking challenge. Her husband, Hal, who I met $%#& years ago when we were college reps for a record company and tooling around New York like we were cool and not at all broke college students, are facing a GD nightmare. Or, as Hal, would say today, right now, something that is truly beautiful, and connecting in a radically different manner.

Hal was diagnosed almost 3 weeks ago with stage 4 pancreatic cancer and is very sick. Hal and Rebecca, and their four kids ages 6-13, are in the shit. So I’m reaching out here, and hoping you guys out there with other blogs/Twitters/Instas will also share this call to help hold up this family as they face the worst time in their lives.

I wish I could take my friend’s cancer away. I wish I could make sure that Hal and Rebecca will be standing together to see all of their children graduate from every school they attend, crying at their weddings—if they choose—and cheering them on through all of the special commendations those kids will totally receive throughout their lives. I cannot do that.

What I can do is ask you to give. To give to a family which, while gorgeous, amazing, and incredible, are also facing the worst. Give so this family can hold each other and care for each other, without having to worry about all the medical, electrical, day-to-day life, expenses that pile up so high when you’ve had to stop focusing on working and paying bills because real life is right in front of your face, and you realize how precious, and precarious, it truly is.

And if you pray, please pray for peace for this family. If you don’t pray, please send all your powerful love and strength to this family. Any, and all, is welcome.

THE GLUTEN PORTION OF THIS POST:

Oh, and this is what led to me getting gluten’d. Friends gather to keep a family of 6 fed. The word went out that Hal could benefit from bone broth. I made some chicken noodle soup with Capello’s almond flour noodles with bone broth. Later, I decided to double the recipe and feed my own family, because, that’s hella’ delicious. However, I didn’t think about doubling the recipe until I got home. Which means when I was at the grocery store I just picked up some chicken bone broth without looking at the label. After a week of eating our portion of the gluten-free (I thought) chicken noodle soup and shitting a tunnel, I discovered the non-gf bone broth culprit. I should know better. And now you know not to eat any broth that was processed where gluten was, cuz’ it could make you sick.

My dopey self got sick. But only temporarily. And I’ll get over it in probs two more weeks. Hal and Rebecca wish they had my problem right now. I do too (but not, I actually wish they had NO problem). If you can help, I would love that.

XO, GIMB

Gluten-Free Chicken Parmesan For Dummies (AKA, Me)

[image error]Do you guys ever get an Italian food craving so intense you’re like, “I MUST HAVE RED SAUCE, PASTA, CHEESE AND ANY OF THE MEATS RIGHT NOW!!!!!” I do, and way too often. I love myself some Italian food and as we know it’s chock full o’ gluten so we have to find decent substitutes and make our own.* Phhhhpt.

It hit me hard last week and I was also feeling overwhelmed and did NOT want to spend the night in the kitchen. I was cranky, hungry, and not in the mood. And then I had one of those a-ha moments. It was like Oprah herself entered into my head and changed my life. What if I don’t have to fry my own chicken? Girl, you know I had gluten-free chicken parm in my belly in half an hour. 

I love the gf chicken tenders from Bell & Evans. They make great lunch box items for the kiddos, and an excellent addition to my annual gluten-free Snackadium. Knocking out the fried chicken portion of this dish made it ridiculously easy. Here are the few steps.

[image error] Bake that chicken.

[image error] Put marina sauce on that chicken.

[image error] Put mozzarella on that chicken.

[image error] Put it back in the oven until cheese is melty and brown’ish.

[image error]Cook your gluten-free pasta (I love the fresh/frozen kinds, but you do you) and serve.

BAM.

How easy and delicious is that? Dinner is served, my friends.

 

*some of you live near amazing gluten-free Italian restaurants. I, sadly, do not. 

 

WT FODMAP? (Another One Bites the Gluten-Free Dust)

[image error]It happened. My girl who has had stomach issues on and off since she was 6 years old, has been tested for celiac and told she has the gene, but hasn’t developed it yet, got hella’ sick while we were on vacation because she was hoovering as much gluten as she could put in her gluten hole, since every meal wasn’t prepared by moi. I realize it looks like we’re having fun up there, but soon after things were not pretty. In the poop department. You know what I mean.

Back to the GI doc we went, and what we discovered was while the celiac is still not there, she most likely has non-celiac gluten sensitivity. And the doc recommended 3-4 weeks of the FODMAP diet to see if that was helpful.

Always one to throw diet changes at a problem (I’m a slow, but consistent, learner) I hit my own books to find one FODMAP-friendly recipe (in Bake Sales are My B*tch) and then grabbed my book o’ over 100 recipes (The Gluten-Free Cheat Sheet) and adjusted for FODMAP. All of these are going to be listed below.

So I whipped up lots of healthy dinners, went to the FODMAP store for these staples –

[image error]

I know! Theres a store for everything! And for lunches, I got the girl some berries, no more than 10 nuts (I know, what happens if she has 11? What happens????), got some rice and chicken, and forbade any processed foods (above chips excluded) come within 1 mile of my girl. I also apologized to her for massive repeats over the next few weeks. And we (mostly) did it. She did have a birthday party where we adhered strictly to the no gluten rule, but bent it hard on the sugar and dairy.

Does she feel better? Well, of course. But we also completely eliminated gluten from her diet and cut way down on the dairy and sugar. Naturally she’s going to feel better. And while I’m happy we’ve got her tummy issues back on track, and her skin is doing better too, I’m also questioning this whole FODMAP thing and why it’s being prescribed. I mean, it’s not a diet that one can consistently maintain and live in the world. You would have to eat every meal at home and be happy with the same sh*t, different day. Having gone through it, I don’t get it.

I do understand an anti-inflammatory diet for healing your gut. I obviously understand the value of a very strict gluten-free diet. But how in the hell does someone having a gluten problem benefit from eliminating beans, onions, apples, and on and on and on? Again, I’ve written about it and cooked within its confines and know it’s a *thing* but I’m lost on its usefulness.

Can anyone fill me in on how this is a solution? Oh, and if you’re a FODMAPer 4 Life, please check out these recipes. (And know that I may be super cranky due to having to come to terms that I most def passed on these crazy genes to my daughter, AND I just had gall bladder surgery and am now having a massive pain in my neck/back from all the weird propped up sleeping. AND JUST FUCKING CRANKY.)

XO, GIMB

Kung Pao Chicken

[image error]

The first thing I had to do was remove the onions and garlic from this recipe, which was totally cool. I mean, I missed the flavor but there’s enough going on so that if you have to do it, you can. Also, the instructions that you can only eat 10 nuts meant that I was picking nuts off my daughter’s plate. You could eliminate the peanuts from this recipe, but I kind of think they make it.

From The Gluten-Free Cheat Sheet

Prep time: 35 minutes  Cook time: 10 minutes

6 cups cooked rice

1 tablespoon sugar

3 tablespoons water

4 tablespoons wheat-free tamari, divided

2 tablespoons dry sherry

1 tablespoon rice wine vinegar

1½ teaspoons sesame oil

1 tablespoon + 1 teaspoon cornstarch

¼ teaspoon salt

1 pound pork tenderloin, cubed in 1-inch pieces

1 tablespoon vegetable oil

8 dried whole red chiles

½ thinly sliced onion

1 teaspoon ginger, grated

½ cup unsalted dry roasted peanuts

1. Cook rice according to directions while preparing pork.

2. In medium bowl, mix sugar, water, 3 tablespoons wheat-free tamari, sherry, rice wine vinegar, sesame oil, 1 teaspoon cornstarch, and salt. Mix thoroughly.

3. Add pork to mixture. Then add 1 tablespoon cornstarch and 1 tablespoon tamari and mix until pork is covered. Cover, and allow to marinate for 20 minutes.

4. Heat vegetable oil in large skillet on high heat. Add chiles and onion cook until chiles are blackened, approximately 1 to 2 minutes. Remove chilies and set aside.

5. Remove pork from bowl, leaving mixture aside, and add pork to skillet. Cook on medium-high heat, turning frequently, for 2 to 3 minutes. Add onion and ginger and cook until crispy, approximately 1 to 2 minutes.

6. Add sherry, cornstarch, and vinegar mixture and cook until it thickens and is bubbly. Add peanuts and chiles and remove from heat. Serve over rice.

Makes: 6 servings

Smoky Sweet Potato Soup + Steak

[image error]It’s true anytime I’m stumped for a gluten-free meal I go steak and veg. Same goes here, I just have to adjust for the FODMAP biz. Luckily my smoky sweet potato soup (recipe in The Gluten-Free Cheat Sheet, and below) is already FODMAP compliant, and steak is, well, steak.

I also tried this non-grill way of making these steaks and I have to say they were some of the best steaks I’ve ever made. So do this if your grill is put away for winter. But can we just take a moment to appreciate the most beautiful avocado I used to top the yummy soup?

[image error]I get a farm box from Good Life Organics every week, and their bacon avocados are just the bomb. They do take forever, like a week, to ripen, but when they do they are the absolute best.

From The Gluten-Free Cheat Sheet

Prep time: 15 minutes Cook time: 30 minutes

1 large baked sweet potato

¼ cup almond milk

¼ cup gluten-free chicken broth

1 chipotle pepper, sliced and in sauce

salt

fresh black pepper

1 avocado, cubed

1. Preheat oven to 400 degrees.

2. Bake sweet potato for 45 minutes to 1 hour, until it’s no longer firm to the touch. Remove from oven and carefully remove skin. Place skinned potato in blender or food processor.

3. Add almond milk, gluten-free chicken broth, and chipotle pepper, and blend to liquefy. Add more gluten-free chicken if you wish to have a thinner soup. Add salt and pepper to taste.

4. Pour soup into two bowls if it’s still warm from baking; otherwise heat up on stovetop or microwave to desired temperature. Serve immediately with avocado garnish.

Makes: 2 servings

Quinoa, Chicken & Goat Cheese Salad

[image error]While raw vegetables are not ideal on the FODMAP diet, I did add the carrots and nixed the green beans to give it a little diversity. Again, this is low-FODMAP, so not everything in this mix is free of all FODMAPs. It is, however, very low in those irritants and very high on the yummy scale.

(from Bake Sales Are My Bitch: Win the Food Allergy Wars With 60+ Recipes to Keep Kids Safe & Parents Sane)

Prep time: 15 minutes • Cook time: 30 minutes • makes: 6 servings

1⁄2 cup quinoa

8 ounces skinless, boneless chicken breast, cut into 1″–2″ pieces

1 tablespoon wheat-free tamari

Juice of half a lime

Salt and black pepper

3 tablespoons extra-virgin olive oil

12 ounces green beans, trimmed and cut into 11⁄2″ pieces

2 cups cooked corn kernels

1 tablespoon minced fresh marjoram

1⁄2 teaspoon coarse kosher salt

1. Prepare quinoa according to instructions, and allow to cool. Marinate chicken in tamari, lime juice, salt, and pepper.

2. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add chicken to skillet; cook until golden brown and cooked through, about 8 minutes.

3. Cook green beans in large saucepan of boiling salted water until tender- crisp, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel and pat dry.

4. Mix quinoa, chicken, green beans, and corn in large bowl.

5. Combine remaining 2 tablespoons oil, marjoram, and kosher salt in

small bowl.

6. Pour over salad and toss to coat. Season, to taste, with salt and pepper. Serve.

Gluten-Free London is My Favorite

[image error]Hey gang! I just spent a bit of time in London and am now thinking about moving there. I’m kidding. Kind of. I mean it was fun, urban, safe—except for me never knowing which way to look for oncoming traffic—and we had an amazing time. Loved it. LOVED IT.

I checked a few sites to find out what was great and gluten-free and I also found some places on my own that worked. Because, as we know, sometimes you find yourself in a location that is nowhere near the best reviewed gluten-free fish and chips shoppe, and you’ve just got to make it work. It was not that hard, ya’ll.

My most favorite thing about gluten-free dining in London was how educated the staff were (in 99% of the places I dined) and clear on cross-contact. One rainy night we found ourselves at a local pub where it appeared the gf options were limited. They were, and became even more so when the waitress cancelled my order because the chef had accidentally put something in the dedicated fryer that had gluten on it. ACCIDENTALLY PUT SOMETHING IN THE DEDICATED GLUTEN-FREE FRYER. Have you ever had someone admit there was a mistake in the kitchen? And then say, “You can’t have this. It’s not safe.”? I have not, and even though I was sad about what I was left with, I was super relieved to never get sick the entire time I was in the UK.  That makes for a pretty great vacation, you guys. 

I feel like I don’t even need to write this. Just go to London and be all, “Where’s the g-free at?” Everyone will wander out to offer you fish and chips and muffins. Like this spinach one, from an adorable cafe called Ripe Kitchen close to where I was staying.

[image error]

That was a good muffin, ya’ll. And a great flat white. They had a few other options as well, but a load of gluten’y pastries for those traveling with you.

The Thomas Cubitt House

[image error]

We spent Christmas in London, which was delightful. Even more delightful was this Christmas lunch at the Thomas Cubitt. I contacted them when I made the reservation for the prix-fixe Christmas luncheon and asked about gluten-free options. They had a special gluten-free menu for me when I arrived, but many of the options were naturally gluten-free like that delicious turkey au jus, pumpkin soup with pesto and pomegranate sorbet with a il’ ol vodka shot. I KNOW. Amazing.

The National Theatre

[image error]

Here’s some more good news—the super fun tradition of afternoon tea in the UK can be found in the most interesting places, and most of them can be made gluten-free. I have a theater-loving daughter, so we opted to go on a tour of the National Theatre and top it off with a theater-themed tea. The current show was Pinocchio (although sometimes they throw in a mix of play-themed foods) and here’s what we had:

Rainbow Candy Floss

Candy Pops

White Chocolate & Vanilla Ice Cream Cone

Blue Fairy Cakes

Fruit Scones & Strawberry Jam

Finger Sandwiches

Stromboli Pastries

Pink Lemonade

Again, when I made the reservation I asked about gluten-free options and they had a replacement FOR EVERYTHING. You guys. I love London.

Harrod’s – Galvin Demoiselle at The Conservatory [image error]

This is one of those examples where we were out somewhere (Harrod’s) and half of us had eaten breakfast and the other half hadn’t, and I just was like, “What’s gluten-free?” It was this creme caramel and I loved everything about it except the raisins. Ewww, raisins. That terrace, tho.

Cereal Killer

[image error]

Probs Not Gluten-Free

With a bazillion cereal options at this all cereal restaurant, you’re going to find your gluten-free options as well. They also have a variety of non-dairy milks, so everyone can find something super delicious and sickeningly sweet. It’s a dessert place, which reinforced what I’ve been telling my kids for years: “Cereal is not a healthy breakfast.” Nope, not even that one. Still, FUN.

Thai Square

[image error]

Many members of my family (okay, there are 4 of us and 2 said this) gave Thai Square the “best restaurant in London” award. It was amazing, and the menu was clearly marked with gluten-free options. Which was fantastic, as the server did not know a lot of English, and it was much easier to avoid making a mistake when ordering when you could read it in front of your face.

Hobson’s Fish & Chips

[image error]

I don’t know why I thought I would find more gluten-free fish and chip options in London, but I thought they’d be throwing them at me when I landed at Heathrow. Still, hunting down the best meant I was super stoked once I sat down and ordered at Hobson’s. Their fries (chips) are always gluten-free, and they have their own batter to make your fish nice and crispy and safe. It was soooo gooooood.

Namaaste

[image error]

My most favorite meal in London was so nice I had it twice. Or some version of it, twice. We had Indian takeaway one hungry night from Namaaste in Camden, and all of us declared it to be the best Indian food we’d ever eaten. So we booked our New Year’s Eve dinner at the restaurant and wow, still the best. So much is naturally gluten-free, and they understood pitfalls as well. I’m still thinking about the coriander and lime chicken tikka, dal, and the tikka masala both chicken and lasooni paneer. Oh. My. Gerd.

Wagamama

[image error]A lot of you fine people recommended the gluten-free ramen at Wagamama, and that’s why I’d totally go back even though my noddles were not quite cooked. The flavor was fab, and again, on a cold rainy day ramen is the shizzle. I also just read this chain has opened in NYC and Boston. Anyone checked out those locations? I do love some ramen, even better if it allows me to eat it without pooping my pants.

I missed a lot, I know. Which means I have to go back to the UK, ASAP, and eat everything else.

What I Really, Really Miss (Gluten-Free & Otherwise)

[image error]My mom did not love to cook. She had her standards that were delicious — mashed potatoes, chicken fried steak, Sunday roast — and the holidays were always filled with the best sweets when she toiled over divinity, whipped up some fudge and on my birthday, always the Oreo ice cream cake. But still, she didn’t love the job that was given to her by virtue of her time and gender.

One thing my mom did love to make, and was very, very good at were pies. Unfortunately for a very picky daughter, I did not like, and still do not, cooked fruit. So while I would chow down on her pecan pie at Thanksgiving, most of the time she focused on peach (her favorite), apple, apricot, and anything else that was in season. My mom did always throw me a bone, however, when she was making her favorite pies. And that is something I’ve been craving, pondering, and eventually, crying over.

When you make a homemade pie crust, after fitting it into the pie pan, you trim the edges leaving you with extra pie dough. My mom would always butter up the extras, sprinkle cinnamon sugar on top and bake it up so we could enjoy it before the pie was baked and cooled. And for me, it was usually the only part of the pie I would eat.

I started thinking about that cinnamony-sugary-buttery goodness a few days ago and as I’ve been doing ever since I was diagnosed with celiac, thought about how I could make it gluten-free. And I stopped pretty quickly because a) gluten-free pie crust just doesn’t flake like the regular stuff, and b) I hate making gluten-free pie crust. Even from a box, I hate wrestling with the gf stuff that doesn’t stick together well, falls apart, and is constantly in danger of being over handled and coming out thick and unappealing. So when I do want a pie, I buy the gluten-free pre-made from Whole Foods. While this has solved my Chess, chocolate and pecan pie challenges, there’s nothing left over for the special treat my mom always made me. Yesterday I came to the conclusion that I would never, ever, have my mom’s pie crust treat ever again for the rest of my life.

I’m slow. The longing and sadness I was feeling over cinnamon-sugar pie crust bites, and my feeling that the loss is permanent coincides with the death of my mother three years ago today. Right.

I’ve always talked about food meaning more than sustenance for your body. It’s emotional, it’s love. So it’s not surprising the memory of a tasty gluten-filled snack my mom made just for us triggered such sadness at this time of year. No, my mom won’t be able to cut off the extra crust and put the little pieces of pie dough into a separate pie pan, coat them with butter and sprinkle a cinnamon-sugar mixture on top for me ever again. But I’m going to give it one more shot.

A pie-sized treat this time, because as I said I HATE MAKING GLUTEN-FREE PIE CRUST. Instead, I defrosted the Whole Foods one and just sliced it up.

[image error]Melted some butter, brushed it on. Sprinkled a mixture of sugar and cinnamon (3 parts sugar, 1 part cinnamon) on top.

[image error]Baked on 350 for 20 minutes.

[image error]The thing about gluten-free pie crust is that it doesn’t brown up. But it is tasty. So I immediately shared it with my own kids, who loved it.

[image error]

It’s not my mom’s special treat made for me, it will never be, but it will carry on.

Gluten-Free Paris Still, Umm, Challenging

[image error]I am a lucky lady. So lucky I just spent 9 days in England and France. More if you count the endless flights, but that does not count and I’d also like to forget being crammed into a tiny space for 12 hours.

If you’ve read my book, you know that I stumbled my way through Paris the last time I was there and while this time I did better, well, let’s just say I was happy the focus of my gluten-free time was mostly London.

Since my diagnosis I have not visited England, and I was super stoked to go as it seems they know what’s up in the gluten-free world. Readers, I was not disappointed. London, Bath and beyond (see what I did there?) was enchanting not only for the food, but for the atmosphere and delightful history. We had so much fun, and I ate so well and SO safely. But more on that later. Right now, I’m going to focus on the 2 1/2 days I bravely returned to Paris, to try to redeem myself from my last visit. Le sigh.

My biggest mistakes in my return to the land of brioche were in not reviewing my French, and not following my own advice that I WROTE IN A FREAKING BOOK. If it’s important, write it down. Just remember to actually READ IT. D’oh. Just goes to show, life happens. Maybe you’ve been traveling every week for two months, wrapping up holidays before you leave town, and have two kids who have like, needs and stuff, and you don’t do your vacation prep. Maybe you think you’ll just bring a load of gluten-free chips from Jolly Old England on the Eurostar and everything will be fine.

Pro tip: Probably won’t be fine.

Still, I did manage to find some fabulous gluten-free food in Paris, which is very exciting. I also managed to get glutened within about 3 hours of my arrival. It’s what happens when you’ve been walking around for hours and are starving and pop into a cafe and order a drink and they nicely put down house made chips that you eat without asking one damn question because you KNOW what the answer will be. That’s just how I roll. Apparently.

So, the good stuff.

Eric Kayser

[image error]I had high hopes for Eric Kayser, especially since one was located 1 1/2 blocks from my Air BnB, but I discovered the take away bread is gluten-free, but everything else inside is not. I did find a lovely potato soup I could dip my gluten-free bread into and I decided that was enough. Because I was in Paris, goddammit, and I was at least having carbs.

Noglu

[image error]I haven’t made it to Noglu in New York, but now I’ll make it a point when I’m back because, OMG, I had a mother scratching almond galette and I never want to eat anything else again for the rest of my life. I also ate the lemon tart, madeleines and a mini Buche de Noel. I made my time work for me, people.

This all gluten-free bakery and restaurant, which is across the alley, are reason enough to go to Paris. And since I was on limited time, I’m so glad I made it there for lunch and take home dessert.

[image error]While the pastries were clearly the best part, the entirely gluten-free restaurant was also delish. I couldn’t help it and got a burger, though the lasagna looked off the hook. I was just thrilled to be eating somewhere I could order in broken French and not be assured of getting a side of gluten with whatever landed on my plate.  It was heavenly. I also met a lovely family from Cleveland with a teenager’ish daughter who’d been diagnosed with celiac as a baby. I bet she was even more psyched to be there since that kid has been chowing down on crumbly bread for decades. I hope she also got a galette from across the street. Or five.

Margherita

[image error]Not at all a gluten-free restaurant, we stumbled onto this gorgeous, perfect restaurant when I was looking for the now closed, George (or hidden, I never did find the exact address) that used to offer a gluten-free menu. When we walked by Margherita with the warm outdoor seating (and this was winter, ya’ll) all four of us turned our heads and stared at the bespoke benches and picnic tables, filled with turines, wood oven baked pizzas, and a pile of juicy meats like you see above. The three-leveled restaurant also had games and artisanal cocktails –

[image error]

I’m a spritz, you guys!

And this was the door to the ladies, so you know I was in.

[image error]

The staff was also very helpful, which was hard to find at times in Paris, so I felt completely comfortable dining on the few options they had that were gluten-free (very few, so love meat and cheese or skip it). I was even more comfortable after shoving some of this truffle covered burrata in my burrata hole.

[image error]Jeez, louise.

After that we kind of grazed around, so I don’t have a specific restaurant recommendation. Mostly because I discovered many places may offer one pastry that’s gf, like Cafe Marlette and this gorgeous gluten-free cake.

[image error]

It was as good as it looks. While the rest of the family ate avocado toast and salmon and other delicious things, I continued my tradition of going with dessert when that’s all you’ve got. Macarons are everywhere in Paris, and most of them are gluten-free.

Oh, and cheese. There’s always cheese in Paris.

[image error]

And highly entertaining American movie posters translated into French.

[image error]

It may have been the jet lag but we could not stop giggling at this.

I hope your holidays were as fab as ours, even with the struggle that is Paris.

More on London to come!

 

XO, GIMB

Who Misses Croutons? #schärmakesitgrain

[image error]It’s still hot in LA, which always makes me long for the season changes. Yes, I know I’m romanticizing fall weather and many of you are angrily wearing rain boots and cursing. But here in LA it’s still hot enough to have a summer salad for dinner and go to bed naked.

I’m a fan of the traditional Cobb Salad, but not a fan of the hard-boiled egg element, so I’ve picked my favorite Cobb Salad ingredients (and I encourage you to do the same) and added some extra crunch via the homemade gluten-free croutons you can see hanging out at the bottom of the bowl up there. Jeez, I miss having croutons on a salad. Do you? Well, you don’t have to any longer if you whip up some super easy gluten-free goodness in your own dang home. Bring them to your favorite salad purveyor and toss them on! I don’t care! The restaurant might, but maybe they should just leave you alone with your croutons.

[image error]Everyone in my family loves it when I make homemade croutons because they’re fresh, crunchy and satisfying. Using Schär’s* new 10 Grains & Seeds Bread, it’s super easy to make tasty and with a nutritional punch from the 10 grains and seeds that are sourced from certified gluten free farms: rice flour, quinoa seeds, chia seeds, amaranth four, quinoa flour, buckwheat flour, millet flour, flax seeds and sunflower seeds. Add this goodness to a delicious sourdough recipe, toss in some agave and honey and you’ve got a dang good slice of bread that Schär also gives the old ELISA R5 test to make sure it’s celiac safe.  (Also no GMOs or preservatives, just to make it that much more awesome.)

To make this big bowl of yum I fried up some bacon, chopped up some tomatoes and a big ol’ avocado, threw on some little nuggets of goat cheese on top of some chopped Romaine and we called it a day. A very delicious, gluten-free day. Do it!

Gluten-Free Cobb Salad

1 head of Romaine lettuce, chopped

1/2 cup cherry tomatoes, halved

1/4 cup crumbled goat cheese

1/4 cup freshly cooked corn

1 avocado, diced

4 slices bacon, diced and cooked

1/2 cup gluten-free croutons

Gluten-Free Croutons:

8 slices Schar GF 10 Grains & Seeds Bread

2 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup olive oil

Combine olive oil, garlic cloves, salt and pepper. Mix bread crumbs covering well. Allow the bread to sit for up to 30 minutes or longer. You want them really good and soaked through.

Bake on 425 for 10-15 minutes, stirring every 5 minutes.

Allow your croutons to cool off as you assemble your salad.

I have ranch on the side as a dip, because otherwise my little one would drown the whole dang salad in it. I know this because I, as a child, would have done the same but probably with queso, and he’s inherited my indulgent side.

*Schär also gave me a load of delicious bread and some cash money to cook and write about all of this. 

A Sandwich for Every Gluten-Free Mood #Schäryourbest

[image error]As celiacs our relationship with gluten-free bread is complicated. If we find some that doesn’t fall apart in a dry crumble of sadness, it can mean that it’s overly processed and has zero nutritional value. Schär knows our pain, and have consistently delivered great gluten-free products for those of us who can’t deal with the gluten.

Schär just dropped some more greatness on us with their new 10 Grains and Seeds bread which offers the high quality of Schär products, with a nutritional punch. So what are we talking about here? We’ve got the 10 grains and seeds that are sourced from certified gluten free farms: rice flour, quinoa seeds, chia seeds, amaranth four, quinoa flour, buckwheat flour, millet flour, flax seeds and sunflower seeds. Add this goodness to a delicious sourdough recipe, toss in some agave and honey and you’ve got a dang good slice of bread that Schär* also gives the old ELISA R5 test to make sure it’s celiac safe.  (Also no GMOs or preservatives, just to make it that much more awesome.)

Naturally, I made a load of gluten-free sandwiches with this biz. Although I’m certainly pushing the envelope on the definition of sandwich with the last one. But I had to do it, and you will see why. 

Have you ever had lunch with a group of 3rd graders? Maybe it’s my neighborhood, but while I’ve seen bags packed with pita and hummus, burritos, and (yes, it’s Los Angeles) sushi. But a sandwich packed into a kid’s lunch is a rare sight. People—it’s time to bring sandwiches back.

[image error]

Grilled cheese is easy and a kid pleaser. So let’s step up our grilled cheese with some BBQ pulled pork (put 3 lb pork roast into a slow cooker, add one jar of your favorite gluten-free BBQ sauce, let it simmer until it falls apart) and a lil’ Bermuda onion. You’ll get one of these beautiful grilled cheese sandwiches on some super delicious 10 grain and seed Schär bread.

[image error]

After school snack sandwiches are also on my menu. I love to have a healthy after school snack on hand, as otherwise my children will go straight for the candy bowl even though I think I’ve hidden it very well. Because it’s my candy, and I’m not a good sharer.

So gather your Schär 10 grain and seed bread, slice up lots of fruit your kids love, and grab your favorite nut (or nut-free) spreads.

[image error]My kids love Nutella, because they’re human, and so I use the lure of the Nutella to get berries into them. I just toasted up the slices a tiny bit (for texture, not because it’s *that* kind of gluten-free bread), add the spreads (and a drizzle of honey to your peanut (or Sunbutter) and banana sandwich) and I have a huge hit.

[image error]

Bonus: Not Really a Sandwich

Not on the “this is SO good for you” tip, but on the “I can’t stop eating this” tip, in the middle of my sandwich inspiration I saw this video on Facebook.

[image error]

So I flattened out some Schär, rolled up some mozzarella inside each slice, wrapped it in bacon and fried it up.  Yeah, that was delicious.

[image error]

 

Bread is magical, you guys. And it’s so fab to have delicious, gluten-free options that make us feel like we’re kind of normal again.

*Schär also gave me a load of delicious bread and some cash money to cook and write about all of this. 

Health Care Coverage With Celiac: Best & Worst Case Scenarios

[image error]

Current Mood.

Here we go again, America!

As the Republicans that are supposed to represent us in the Senate continue to push a huge tax cut to the wealthiest of our fellow Americans, and pay for it on the backs of the rest of America who can’t afford a prolonged illness or even a hospital stay, I thought I’d do a drill down on my own health care situation. And if you’re reading this, it’s probably your situation as well.

I mean, as if not getting to eat a Croissan’wich without crapping your pants and inviting cancer cells into your gut isn’t horrible enough, for those of us with pre-existing conditions that require lifelong care, we’ve got even more reasons to throw up our lunch. You, my readers, are in an incredibly vulnerable position. We are the autoimmune disease crowd, and while treating celiac is not as high cost as cancer, cystic fibrosis, and a myriad of other conditions, we’ll still be screwed if the ACA is repealed and any of these draconian replacements the GOP are throwing at us are instituted. We will be told “no” by insurers or given rates that are unaffordable.

It’s incredibly confusing, as we roll through votes on a number of different amendments, but the bottom line for those of us with celiac disease, or other autoimmune disorders, or hell, any single thing that has ever happened, and may happen in the future—if any of these cuts include caps on what insurance will pay for, or the ability to refuse to cover those of us with pre-existing conditions AT ALL, we’re all looking at a financial burden that will cause us to make impossible decisions.

What I’m panicking about right now as someone with a pre-existing condition:

Having to choose between my health care and my children’s education.

Having to choose between my health care and paying the rent.

Having to choose between my health care and our retirement.

Having to give up health care so all of the above can be taken care of.

Of course, without endoscopy and colonoscopy screening, my retirement could be a non-issue as I die of colon/stomach/small intestine cancer. So that’s the bonus, I suppose.

But there is a best case scenario:

Right now, today, I am incredibly lucky in that my husband’s employer pays for our family’s health insurance with some cost to us. This is amazing, and I’m one of the lucky Americans that will not feel the immediate trauma if the ACA is repealed and/or replaced with something that ignores those of us that need health care the most.

However. At some point I will feel the pinch because:

My husband may not have this job forever. In fact, it’s incredibly rare in today’s workplace that people do stay at one job until they retire. Today’s great coverage can be gone for us, tomorrow.
If insurance companies are allowed to cap coverage, even private insurance policies through the workplace will be included. I guaran-damn-tee you that I will hit that cap (as will all of you who are dealing with diseases) long before my kids graduate from college.

My point is, none of us is immune to this snatch and grab by the Republican majority. We will all suffer. We have to make calls, we have to march, we have to stand up and be counted. Our LITERAL LIVES depend upon protecting what little health care benefits we have at this moment thanks to the ACA.

Honestly, I can’t believe we’re even having this discussion. It’s disgusting to me, and I’m feeling so much disappointment in my country right now.

Is the ACA perfect? I think we all know that it is not. But when the current legislative body is STARTING with tax cuts for the very wealthy when considering health care, we know the goal is not to help the majority of Americans who will die or go broke without the proper coverage.

Whether the solution is bolstering the ACA or single payer something has to give. We are ranked as one of the least efficient countries when it comes to health care, which directly affects our life expectancy. What is wrong with our society and the leaders we elect to allow this to continue?

Stand up, my fellow pre-existing conditioners. We must be heard, and we must tell our elected leaders that they will pay, if they take away our health, our family’s future, and vote to hurt us, their constituents.

Let’s do this.