12 delicious ways to eat Quinoa

"It's a kween-o!" Thank you, Bud-light commercial for your hilarious take on quinoa.

But sorry, you're wrong. It doesn't taste like a loofah or a dirty tree branch. It tastes amazing!!

And so my love affair with quinoa continues. And I want everyone to know what to do with this crazy little gluten-free grain so all can love it just as much. Pronounced keen-wah, not kween-o, the taste is not nearly as weird as the sound. It's downright yummy and surprisingly, super versatile. Not to mention it ranks as the king of protein among all the grains in the land (even though it's technically a seed....) Quinoa has a distinct nutty flavor and a texture that caters to picking up any sweetness or spice that is added to it; a perfect canvas for the kitchen beginner to the expert chef. Here are some great recipes from around the web, plus one of my own--Spanish Quinoa Stuffed Acorn Squash-- to help you get acquainted with the grain, or seed, of all grain/seeds.

1. Make it -- from The Kitchn, How to cook fluffy, tasty quinoa.
2. Bake it -- from The Healthy Apple, Quinoa Spinach Bake
3. Health it -- from Gluten-free Goddess, Quinoa Taco Salad
4. Cake it -- from Making Thyme for Health, "Best-ever chocolate quinoa cake"
5. Crunch it -- from Giada de Laurentiis, Quinoa and herb crusted lamb
6. Shake it -- from YumUniverse, Gluten-free Quinoa shake
7. Stuff it -- see my Spanish Quinoa stuffed Acorn Squash recipe below.
8. Mix it -- from Bon appetit, Cumin scented quinoa and black rice
9. Sweet it -- from Coffee & Quinoa, Vanilla cardamom quinoa pudding
10. Spice it -- from Family Fresh Cooking, Spicy sriracha chicken and quinoa bowl
11. Wrap it -- from Queen of Quinoa, Veggie wraps with quinoa
12. Roll it -- from Wholesome Cook, Quinoa sushi rolls

Spanish Quinoa Stuffed Acorn Squash

 Spanish Quinoa Stuffed Acorn Squash
Yields: 2 large servings, (plus leftover Spanish quinoa).

• 2 cups dry quinoa
• 1 and 1/2 cup water
• 1 can diced tomatoes, in juice
• 1 cup cooked black beans
• 1/2 cup chopped red onion
• 1/2 cup chopped spinach
• 1 uncooked acorn squash, cut in half
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1 teaspoon cumin
• 1 teaspoon chili powder
• goat cheese for topping
• optional: dash of cayenne pepper for added spice

1.  Preheat the oven to 375 degrees.
2. Place the two halves of cleaned (seeds removed) acorn squash upside down in a large baking dish and add about 1/2 inch of hot water to make a water bath. This helps it to cook evenly.
3. Cover the dish with aluminum foil and roast the squash in the oven for 35-45 minutes or until insides are soft to the prick of a fork. Remove from oven and let rest.
4. In the meantime, add dry quinoa, water, diced tomatoes and juice from the can, all spices and salt/pepper to a saucepan. 
5. Bring to a boil, then cover and simmer for 15-20 minutes or until quinoa is fluffy and all liquid has been absorbed. (this is the Spanish quinoa). Add the black beans and red onion and mix well.
6. Add the Spanish quinoa by the spoonful into the cooked acorn squash "bowl" for a yummy presentation. Top with chopped spinach and goat cheese to taste. Enjoy warm!

Welcome friends

Welcome to all new and old friends!

The blog formerly known as Sprinkles & Allergies is now the brand spanking new Gluten-free Home. I'm excited to make the debut on blogspot and ready for a fresh start! For those who are new readers, it's nice to meet you! This site is all about everyday living free of gluten and multiple food allergies such as soy, peanuts, and some legumes. I'm a severely food allergic and gluten intolerant girl you see. I'm a freelance magazine writer, student of nutrition, obsessive foodie, (very) amateur wine and zombie enthusiast, and self-proclaimed science nerd. And for old and good friends, I hope you enjoy the new look and feel of the site. 

There's a new URL which is www.gfreehome.blogspot.com, be sure to bookmark it or use the subscribe button on the right panel. The old site at www.sprinklesandallergies.com will be expiring in two short weeks. My new email contact is glutenfreehome1@gmail.com and please feel free to use that liberally! I love hearing from each and every reader or person that has randomly stumbled on me here. So without further ado, goodbye old, hello new.

Yoga Renewal

As of today, I've made the decision the get back into daily yoga. Since I practiced gymnastics for most of my childhood, I took an interest in yoga to increase my flexibility even further.  But I quickly found that it has far more benefits than just learning how to become a human pretzel.  Aside from fixing my posture (I have a bad and lasting back injury from gymnastics), I feel much more grounded, present and calm after a session which helps immensely with occasional food allergy anxiety.  While recovering from severe reactions, I used root myself in a downward dog pose to calm myself. That moment when you're slowly sinking into the mat and you can almost feel the earth move as it ticks around the sun...indescribable healing.  I am more than ready to return to it.

-my morning meditation in child's pose-

Here are a few good links for beginners to yoga:

1. 5 types of Yoga to try now


2. 3 Yoga Poses to Help Anxiety


3. 5 Common Yoga Mistakes Beginners Make


4. 8 Yoga Poses for Better Digestion

What kind of yoga do you practice?

What are your favorite poses, tips and yoga tricks?

Best Gluten-free Soups on the Go

I'm a college student, which means time can be hectic.  Traveling to and from campus while having rushed lunches between classes requires some real food planning.  I can't exactly find safe food options easily in the cafeteria since I need to avoid gluten, soy, peanuts, and other foods.  I've learned to love the versatility of ready to serve soups that can be eaten at room temperature or heated. These options offer a good variety of flavors and provide a range of dietary options such as vegan, vegetarian, meat, and dairy-free. They'd be perfect for bringing along on a fun filled road trip (tried and tested method by me)! Here are my top picks for gluten-free and soy-free on-the-go soup options. Lunch tip: Pair these with a prepacked fresh green salad for a healthy boost!

1. Gluten-free Cafe's Chicken Noodle Soup
2. Dr. McDougall's Black Bean Soup (vegetarian, vegan) -- my favorite*
3. Imagine's Creamy Organic Potato Leek Soup (vegetarian, vegan)
4. Pacific's Organic Roasted Red Pepper and Tomato Bisque (vegetarian, contains dairy)

Strawberry Banana Vanilla Protein Smoothie (dairy-free, vegan)

A bright pink smoothie will always be appealing to me.  Something about such a bubble-gum looking shade mixed with the fragrance of fresh fruit is just so enticing, especially in the last weeks (hopefully) of cold winter weather.  My favorite vanilla brown rice protein powder, which is gluten-free and allergen-free, alongside strawberries and bananas is an extra boost for getting the day started.  A much welcomed heat wave of 40 degree weather is on the agenda this week, so here's to the coming glimpses of spring and more fruity healthful smoothies galore!

Strawberry Banana Vanilla Protein Smoothie (dairy free, vegan)

• 8 large strawberries
• 1 banana
• 2 tablespoons Vanilla Brown Rice Protein powder
• 5 ice cubes
• 1 and 1/2 cups almond milk or non-dairy milk alternative

1. Combine all ingredients in a high speed blender and process until smooth.
2. Serve cold and dream of spring and summer sunshine!

Simple Green Boost Smoothie

Sometimes I get slightly too complacent in being careful with my food allergies and end up taking some chances that I know I should not. Usually right afterwards though, I relearn the lesson that nothing should come before health, especially not shortcuts and convenience. Today I'm back on the right track in healing and treating my body to fresh wholesome nutrients with a quick morning smoothie to kick start my day. The simplicity of three main ingredients and the vibrant green goodness they provide gives a burst of springtime to this otherwise bleak winter we've been having. Getting into the green smoothie habit is something I recommend for everyone suffering from the cold-season blues, and everyone else too for that matter!

Simple Green Boost Smoothie

Yields 1 serving

• 1/2 large cucumber, peeled (peeling may reduce pesticide intake if conventional cucumber)
• 1 cup baby spinach leaves
• 1/3 cup curly kale leaves (small handful)
• 1 cup almond milk (or other non-dairy milk)
• Optional: squeeze of fresh lemon juice and ice cubes

1. Place all ingredients in a high speed blender and process until smooth.
2. Drink it as soon as possible for the most nutrients.

Stuffed Roasted Portobellos with Goat Cheese and Greens

I have my dad to thank for awakening my love of mushrooms. When I was a child, his stories of wild mushroom hunting while he prepared Michigan morels in wine and cream sauce (divine) made me interested in trying different varieties as an adult. Portobello mushrooms have quickly become one of my favorites, not just because of their rich taste and meaty texture but because they're loaded with essential vitamins, fiber, and are a great source of potassium. I also find it fascinating that many varieties of mushrooms have anti-cancer properties due to their high phytochemical content which may help safeguard cells in the body from disease.

Recently my fiance brought home three huge portobello mushroom caps from the market (he had his own plans for them apparently, oops) which I quickly commandeered and turned into a goat-cheese stuffed delight. With the addition of fresh spinach and basil, the dish packed both indulgence and health into one vegetarian plate. The best part? It was an absolute breeze to make; no fuss, no chopping required and naturally gluten-free.

Stuffed Roasted Portobello Mushrooms with Goat Cheese and Greens

• 3 or 4 large Portobello mushroom caps
• goat cheese to taste
• 1 cup fresh baby spinach
• 1/4 cup fresh basil
• Salt and Pepper to taste
• 2 tablespoons olive oil

1. Preheat the oven to 425 degrees F.
2. Remove the inner flaps/gils and stems from the mushroom caps and discard, (or save the stems for other recipes).
3. Drizzle caps with olive oil on both sides, salt and pepper each side and set stem side up on a baking sheet or dish.
4. Sprinkle desired amount of goat cheese, spinach, and basil on top of each mushroom cap and lightly drizzle with olive oil again (optional).
5. Roast in the oven for 15-20 minutes or until the mushrooms are cooked and the goat cheese is melted. Serve hot or at room temperature. Optional: after removing from oven, add additional basil for a burst of fresh bold flavor.

Healthy Triple Chocolate Dream Shake (Gluten-free)

Some of us with multiple food allergies and intolerance can face an uphill battle on maintaining a healthy weight. Let's face it, it can really happen to anyone. Those of us who are underweight can feel a little overwhelmed while being constantly surrounded by weight loss advertisements, and those with a few extra pounds can feel equally pressured by the media to be thin.

With restricted food allergic diets however, it can see like a lot of extra planning to keep a balanced weight. Luckily, it doesn't have to be as complicated as it might seem. Supplementing with a delicious protein packed smoothie or shake can make it fun and easy. Since the start of the year, I've made some great progress on my goal of adding a few pounds of healthy weight by adding shakes between meals (not cutting down on any meals). This adds extra calories, healthy fats, calcium, and more plant proteins that I might not have consumed otherwise.

If someone is on the road to losing a few pounds, they may consider replacing a regular large lunch with a protein packed shake that will fill them up and help keep them feeling full until later in the day.

This amazing shake I've been making and guzzling everyday this week seriously tastes like a decadent bite of chocolate cake--minus the unhealthy ingredients! I just had to give it a name worthy of its yummy goodness-- triple chocolate dream shake. It uses some of my favorite gluten-free products (that also happen to be soy-free) including LaraBar Chocolate Chip Cookie Dough fruit and nut bar, brown rice chocolate protein powder, and Almond Breeze unsweetened chocolate almond milk. Oooh chocolate dream, you're making me melt!

Healthy Triple Chocolate Dream Shake (Gluten-free)

Yield: 1 large shake, or 2 smaller shakes.

• 1 and 1/2 cups Almond Breeze unsweetened chocolate almond milk -- (**can be substituted for alternative non-dairy milks or homemade versions).
• 1 Larabar Chocolate Chip Cookie Dough flavor (contains cashews, milk--**substitute with Larabar Chocolate Coconut flavor for a vegan option)
• 1 and 1/2 tablespoons Jarrow Formulas chocolate brown rice protein powder (**can be substituted for alternative protein powders)
• 4-5 ice cubes

1. Add all ingredients to a high speed blender (I use Vitamix) and blend on high until a smooth consistency is achieved. (*Note: If a thinner consistency is desired, add additional ice or non-dairy milk).
2. Serve cold.
3. **For a regular treat with less protein, omit the added protein powder.

Spicy Roasted Chickpeas (Vegan, Gluten-free, Soy-free)

Chickpeas are a protein powerhouse and full of the healthy fats that our body needs. According to USDA nutrition facts, one cup of cooked chickpeas contains around 15 grams of protein and a huge amount of fiber (12 grams) which in my opinion is extra important for us gluten-free folk to make sure we get enough of.  Since I've been eating less meat this year, I've been rotating between a few types of legumes that my body isn't allergic to, which luckily includes these gems. I love the slightly nutty texture of chickpeas and their earthy taste that is the perfect canvas for building bold flavors on. My take on spicy, crunchy roasted chickpeas has a Cajun flair that really heats up snack time in the freezing dead of winter. (Literally, I'm not joking, everything around here is dead and cold right now and the low temperatures have been insane....lows of -15 degrees F and -35 degree F wind chills are just not acceptable!) It's so hard to be very busy and try to hibernate through the harshest of northern winters at the same time. Cheers to hot and spicy allergy-free and vegan snacks to help strike a balance, and hopefully cheers to more above zero temperatures!

Spicy Roasted Chickpeas (Vegan, Gluten-free, Soy-free)

• 1 can chickpeas or garbanzo beans, drained
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• Optional: red pepper flakes for added heat

1. Preheat oven to 400 degrees F.
2. Rinse chickpeas and dry thoroughly. Spread evenly on a baking sheet.
3. Drizzle with olive oil, dust evenly with spices and gently toss to ensure even coverage.
4. Roast in the oven for 35 - 45 minutes (check at 30 minutes) until chickpeas are crispy and golden brown.

Gluten-free Red Lipstick Shootout-- featuring Red Apple Lipstick

http://www.youtube.com/watch?v=2VfCZHEwjSs

I recently compared and contrasted some of Red Apple Lipstick's fabulous new fall (gluten and allergen free) red lip colors with a few of their previously released colors in what I like to call a Red Shootout! I don't know which is my favorite as they're all unique and have their own beautiful undertones and twists on shades of red. In my quick little shootout video, I feature six shades of red and one berry/red lip gloss. Below I'll describe and compare the features of each one since the video is shorter and just a small visual overview. All of the products featured can be found at redapplelipstick.com

Red Apple Lipsticks Featured: (in video order)

• Red! 101 - This is the epitome of a classic red lipstick! It was the first color I ever bought from RAL and easily one of my favorite and most used colors. It's a blue based red that has the perfect amount of creaminess and shine. This really looks great on a variety of skin tones.

• Strawberry Lips - Closer to a wine color of red, Strawberry Lips is darker and has more brown undertones than Red! 101. Compared to Barcelona, it's slightly lighter in color and with less brown/orange tones in it. It has a silky finish with no sparkles but nice shine. It can be worn more sheer or darker depending on the number of coats applied.

• Light My Fire (new fall 2013) - The name of this one says it all! Light My Fire is a pretty and glowing coppery red with little shimmers that remind me of a warm fall bonfire. I really love how it slightly sparkles in the sun or shines at night.

• Ravishing (new fall 2013) - This bold red is described by RAL as "luxurious" and "crimson". I agree! It has fantastic color payoff as part of the instant color collection and is darker than Red! 101 and Strawberry Lips. I love the depth of Ravishing, and I think it even makes my teeth looks whiter when I wear it! I apply it with a lipbrush.

• Barcelona (new fall 2013) - This is such a great name for this one, it reminds me of a warm Spanish brick color. I think the brown/orange tones in this red would flatter a lot of different skin tones and it's a great color to play with intensities (sheer vs. bold).

• Fierce (new fall 2013) - The best bold and deep red/purple wine color ever! Fierce looks ultra dark in the tube, but applies lighter. I regularly use a lip brush to apply this vampy color for more accuracy--I don't want to go out of my lip line with such a bold color. While some women might think it's too dark for them, I say think again. You have total control of how light or dark you want the color to be since it's a mineral lipstick. I think a vampy dark lip in the fall/winter months is so chic!

• Berried Treasure (mint 2 be gloss) - I love this minty gloss and use it almost daily! It's a true berry color that is a little more on the sheer side, but with tons of shine and sparkle to brighten up your look. I paired this gloss over Strawberry Lips and got a great shiny mauve color! This gloss would look great on everyone in my opinion. It also contains added vitamins for great lip health and moisture around the clock.

Which gluten-free red lipstick is your favorite??

(Tip: Regularly exfoliate your lips of dead skin cells using RAL exfoliate stick before applying lipstick for an ultra smooth finish).

**Also worn in the video on my eyes: Red Apple Lipstick Mineral Eyeshadow in "Down the Earth" all over the lid and "Silver Lining" on the inner corners of my eyes and just under the brow bone for a natural awakening glow.

G-Free Spotlight: Jennifer Esposito's NYC Bakery

If I ever find myself in New York City, I'll be making a definite trip to actress Jennifer Esposito's gluten-free organic bakery. Her story of overcoming adversity is such a dose of inspiration as she fought unfair treatment concerning her Celiac disease by former employer CBS on the set of "Blue Bloods". After CBS allegedly ignored Jennifer's physician requests for her to work a temporary reduced work schedule, she collapsed on set due to complications from Celiac related symptoms. Read more about her story on her website Jennifer's Way, which is dedicated to Celiac advocacy and support. Jennifer's Way bakery offers everything from bagels to cakes, breads, and cinnamon rolls -- all free of gluten, soy, dairy, and refined sugar! If you're ever in NYC, I highly suggest you go check it out and say hi to Jennifer. In her words, "Food should be enjoyed, not feared!" Check out the full menu here.

 Photo credit: Jennifer's Way

Special Guest Post: Pumpkin Butter Chocolate Chip Pancakes

Happy official fall! I'm stoked for sweater weather, apple cider, warm bonfires, and of course college football (go blue!). Nowadays, this time of year reminds me of hanging out with my sister and my brother-in-law on the weekends while they lived ten minutes away during grad and law school. Now that they live a little further away, I miss them like crazy! But the times we do share now are always just as special. I'm lucky to have an older sister who is my best friend and is so very inspiring. I'm excited to share her first guest blog post with all of you. So without further ado, here she is!

LNG:

Hello--this is Lindsey, Bethany's favorite (and only, haha) older sister!  I hope you enjoy my first guest post on her blog--I have been waiting for the perfect first recipe to share with all of you.

A bit about myself: I am a lawyer living and working in Michigan with my husband/best friend Joe.  Like Beth, I am on a strict gluten free diet, which I started in August 2009.  I feel very fortunate to have Beth as a resource through all of the challenges of living gluten free.  Really, our mutual need to be gluten free has been a blessing in disguise, because we are closer to each other than ever!

On to the food....

It's starting to feel like FALL in Michigan!  So of course, I have been craving all things pumpkin.  Pumpkin soup, pumpkin pie, pumpkin bread...they are all on my list.  Last Saturday morning, I woke up with the pumpkin craving and Joe wanted chocolate chip pancakes.  So, we combined our cravings for an awesome batch of pumpkin pancakes!  These pancakes are very moist--almost a cake-like texture.  Please forgive the slightly overcooked pancakes mixed in with the properly cooked pancakes--I got distracted during 1 batch!

 

This recipe uses pumpkin butter instead of pumpkin puree.  Pumpkin butter isn't really "butter"-- it is basically a concentrated form of pumpkin puree, cooked down slowly with spices and sugars until it reaches a spreadable consistency, like butter.  As a result, it is quite rich and contains a ton of pumpkin flavor for the amount you need to use in a recipe.

I got brave and made my own pumpkin butter at home using pumpkin puree, apple cider, maple syrup, and pumpkin pie spice.  Here's the finished product!:

However, the recipe I used was very time consuming and I would not recommend it unless you want to stand stirring your bubbling, splattering pot of pumpkin puree for over an hour.  Instead, I would recommend picking up pumpkin butter at a specialty food store like Trader Joe's--I believe theirs is under $3.00 per jar.

You could probably substitute pumpkin puree for the pumpkin butter in this recipe--but I would guess you would need to add more of the Pancake Mix because the puree will be much more watery than the pumpkin butter and more pumpkin pie spice.

Gluten-Free Pumpkin Butter Chocolate Chip Pancakes

Yield: about 15 pancakes.

• 1-1/2 cups Pamela's Pancake Mix
• 1/4 cup pumpkin butter
• 1 tbsp canola oil
• 2 eggs
• 1-1/4 cups water (add slowly)
• 1/3 cup semi-sweet chocolate chips (or up to 1/2 cup for more chocolate-y goodness!)
• 1/2 tsp pumpkin pie spice
• Maple syrup for serving

1. Whisk eggs in a large bowl.
2. Add pumpkin butter and oil and whisk together until smooth.
3. Add pancake mix and stir together lightly, then slowly add water until you reach your desired pancake consistency.  I like mine to be a bit thick so the pancakes don't run all over the pan when I measure them out--if you like thinner pancakes, you can add more water.  Then, stir in the pumpkin pie spice and chocolate chips.
4. Heat your non-stick frying pan over medium.  Spray pan with non-stick cooking spray (I usually don't need to do this with my non-stick + Pamela's, but I noticed this batch sticking a bit--probably due to the pumpkin).
5. Measure 1/4 cup of batter per pancake and pour into pan.  Cook on side one until lightly browned, then flip and do the same for the reverse side.  Serve with warm (100% PURE) maple syrup.

 

Gluten-free sisters, and best friends!

Friday Links - Have a great weekend!

Happy Friday! Today I'm savoring probably one of the last warm weather days/weeks around here and remembering the great times I had this summer. I had a blast visiting my family and getting up north to Alpena, which is always the best place ever no matter how far I travel. I snapped some great photos of the fam which I enjoyed looking back through. My cousin Nathan is pictured above looking dapper before we engaged in a traditional intense game of thunder and lightening and my aunt's fabulous summer sangria. Have a great weekend, and enjoy these end of the week links I'm loving!

For the kiddos, 5 gluten-free back to school snacks

I'm all about the pumpkin come fall. This healthy pumpkin and spice quick-bread with nuts (vegan/gluten-free) sounds so good.

This gluten-free, soy-free sweet and sour chicken with rice is on my to-make list.

The 14 Best (and worst!) Gluten-free Beers. I love St. Peter's way too much!

GO girl! 2-time "Cupcake Wars" winner shares gluten-free dessert recipes. Totally need to step up my gf cupcake game.

A fantastic blog, "A House in the Hills" is written by a woman with Crohn's disease. Can't believe I've never read this one before!

Updates - gluten-free Tim Horton's and Niagara Falls

School is in full swing again! And I love it! If you would've said to me (anytime before now) that I'd love microbiology and biochemistry this much I would've said you were mistakenly referring to my twin sister. And you would've said, nuh-uh, you don't have a twin sister. And I would've said, exactly. I can't believe how much different of a person I am these days but it's a welcome change. I'm currently prepping applications to other graduate schools in nutrition to finish my masters degree and this includes taking the GRE...so if you've been wondering where I've been, it's been a hassled/sometimes procrastination-filled juggling act of trying to stay focused and kick butt. I will hopefully get back to a normal-ish sschedule of posting next week just to challenge myself to be better at being in a better state of being. Or something like that.

While on a trip to Niagara Falls, ON with Y, we had a leisurely "breakfast" in a little cafe area just across from the falls. The view was amazing to say the least and I finally got to eat something from Tim Hortons for the first time in my life. While in Canada, right? The gluten-free (pre-packaged!) coconut macaroons are a little less healthy than the things I usually put in my mouth but I was on vacation and was grateful for the safe menu option. And the consensus in the gluten-free community seems to be two thumbs up for taste as well as price tag. I have to agree! Have you tried Tim Hortons gluten-free coconut macaroons yet? I'm tempted to make my own version at home, sans processed sugar and frosting. Until next time--here's a few snaps from our trip to Niagara.

Y and I at the horseshoe falls.

Gluten-Free Zone -- Murraysville, PA.

During the end of June this summer, my fiance and I took a fun road trip to Philly to visit his family. On the way home, we were able to stop by a charming little cafe in Murraysville, PA (just outside of Pittsburgh) called Gluten Free Zone which was amazingly 100% gluten-free! There were loads of allergy friendly and gluten-free groceries and a wonderful in house cafe/bakery. I actually had trouble deciding what I wanted to eat which is not a problem I'm used to having (but a welcome one at that). What I loved about this place besides it being dedicated gluten-free was the friendly staff and the story behind the business. The owner's daughter was diagnosed with Celiac disease after some health struggles and the family pulled together to support her new positive gluten-free journey. They set out to make delicious, high quality gluten-free and allergy friendly food options and I have to say, they certainly achieved that! You can read more about their story here. I ordered a gluten-free, soy-free pizza and a tomato bisque soup while my non-gluten-free fiance had a gluten-free sub sandwich that he said was amazing. The pizza was one of the best I've ever tasted and our visit made for two happy and full road trippers--reaction free!

We sat down on the cute patio just outside the cafe to enjoy our meal and I was amazed by the total dedication of the shop to keeping the area free from gluten and allergen contamination. Positioned clearly on our table was a sign (pictured above) that stated in bold letters, "Due to Food Allergies, For Gluten Free Zone Customers Only". I felt super cared for, understood, and very surprised in the best way possible. They take their customer's safety seriously and that deserves big applause my friends. Basically, this place is a gluten-free dream and ranks among the best to my knowledge and consideration. Check them out in Murraysville, PA!

I found out about Gluten Free Zone by checking for gluten-free restaurants and shops on the Find Me Gluten-Free iPhone app and website. This site is a serious gem and I highly recommend it for any gluten-free traveler. Thanks to the Find Me Gluten-Free team!

Allergy-friendly Summer Beauty Bag (gluten-free, soy-free)

Throughout the life of this blog, one of the most requested topics has been allergy friendly, toxin-free, gluten-free, and soy-free cosmetic alternatives. Not surprisingly, these products have proved challenging to find in the past. Today, there are many great products and awesome companies bringing us safe and beautiful collections that not only highlight our natural beauty, but keep us reaction free in the process! What goes on the skin sinks in, so being mindful is key. I've spent a good deal of time perfecting my own safe beauty bag and I'd like to share my favorite trusted brands and products with everyone in hopes of shedding some light on this popular topic. (Note: The following comments are my own unsolicited opinions). If you're new to my site, this is kind of a part-two to an earlier post I did on products in my beauty bag. Be sure to check it out for more information.

Top Gluten-free, Allergen-free Cosmetics Brand:

RED APPLE LIPSTICK

I discovered Red Apple Lipstick some time ago and I'm excited to say they are definitely my favorite cosmetics company by a landslide. The owners Jay and Andrea Harper are fantastic to their customers and are real innovators in toxic-free products. I recently was named the winner of their Red Apple Girls Instagram photo contest and was featured in an ad on their facebook page which can be seen here. Not only do they have amazing lipsticks, glosses, and eye-shadows, rumor has it a mascara is in the works! Check out their YouTube Channel for some great tutorial videos put together by Ashley from Red Apple Lipstick, and a few other videos from Jay, Andrea, and happy customers. Allergen-free, gluten-free, Vegan, paraben-free, cruelty-free, and awesome...what's more to love? (Picture above left: Wearing a matte lip in Secrets and using Silver Lining as an eyeshadow and face highlighter).

Favorite Red Apple Lipstick products for summer:

1. Lipstick in Sunkissed
2. Lipstick in Secrets
3. Lip-gloss in Diamond Sands
4. Lip-gloss in Amor Caliente
5. Eye-shadow in Down to Earth
6. Eye-shadow in Vamp
7. Eye-shadow in Siren

-Pictured from left to right: Red Apple Lipstick Lip-glosses in Diamond Sands, Hot Mess, Berried Treasure, Fuzzy Navel, Amor Caliente, and Nude Peppermint.-

Other Gluten-free, Soy-free Top Picks (shown above):

1. RMS Beauty -- "Living Luminizer" (shown top left) is one of my favorite products and is a great highlighter for a natural glow on the skin. It is rich in coconut oil and vitamins for the skin. I use it almost daily. Also pictured is a cream eye-shadow in Magnetic (bottom center) which is a lovely metallic prune shade.  RMS "un-coverup" is amazing as a light-wear foundation as well (not pictured).


2. Ultrapure Cosmetics, Mineral Makeup -- Flawless Finish Powder Foundation in Beach Babe (pictured with brush) is the perfect shade for my skin and is very lightweight. It lets your natural skin shine through and just helps to even out the tone throughout. Ultrapure Cosmetics carries a great pressed powder foundation, (shown in the very first photo upper right), safe mascara, eye-shadows, face cleansers, and eye-liners.


3. Physician's Formula -- While some of their products aren't labeled gluten-free, a lot of them are clearly labeled and can be found in most cosmetics sections in major stores. I use the Super BB All in One Powder with Zinc Oxide sunscreen and absolutely love it. It's gluten-free, hypoallergenic, paraben-free, and fragrance-free. It isn't specifically listed as "soy-free", but I have never had a soy reaction to it despite being very sensitive. I also use the mineral bronzer (shown in the very first photo far right) and eye-liners designed for hazel eyes (also shown in the very first photo upper right). Physicians Formula has a large range of products, so be sure to read the ingredients. Some products do contain soybean oil and I stay away from those. They are clearly labeled.

Pictured from left: Red Apple Lipsticks in Secrets, Strawberry Lips, Red!, Ultrapure Cosmetics Lipstick in Delicate Plum, and Red Apple Lipstick's Lip Exfoliate product.

What are your favorite non-toxic, allergen-free, gluten-free beauty finds?

Soy-free Vegan Pad Thai (Gluten-free)

I apologize for the photo quality, as I didn't have time to grab my DSLR the night I made this. Plus the lighting in my kitchen was less than ideal for a quality photo-shoot (it was after 10:00pm). So without further ado, here is my take on a soy-free pad thai using my favorite soy sauce replacement; coconut aminos! Coconut aminos is made from the sap of the coconut tree and has a softer, but similar taste to soy sauce. It's quite salty but is minimally processed and rich in essential amino acids, especially the raw enzyme rich Coconut Secret brand (my unsolicited opinion). I splash it onto warm brown rice noodles with stir-fried veggies and spices for instant delicious take-out worthy food--all while enjoying a night in. I know authentic pad thai doesn't usually incorporate curry, but I love the warmth it adds to the dish and since I don't use fish sauce, I decided the curry could give it a unique kick in the place of it. I also add kale for some green goodness and an unexpected healthy twist.

Soy-free Vegan Pad Thai (gluten-free, dairy-free, vegetarian, vegan).

• 1 box Thai Kitchen Brown Rice Noodles (or your favorite gluten-free long, skinny noodles).
• 1 can organic diced tomatoes
• 1 medium onion, diced
• 3/4 cup chopped fresh kale
• 2 cloves garlic, minced
• 2 tablespoons olive oil, plus more for coating noodles later (optional).
• 1/3 cup sliced water chestnuts
• 1/4 cup roasted pine nuts
• 2 tablespoons coconut aminos (or more to taste).
• 2 teaspoons Simply Organic curry powder (or your favorite brand of curry powder)
• 1/4 teaspoon ground white pepper
• 2 tablespoons water from the noodles (adds starch to thicken the sauce).
• Salt and freshly ground black pepper to taste.

1. Using a saucepan filled with hot water, soak the Thai kitchen brown rice noodles for at least 5 minutes to soften. (I use the whole box, which consists of 4 individual packets). Be sure to save 2 tablespoons of this pasta water after soaking is finished to add to the sauce.
2. While the noodles are softening, add olive oil to a large skillet and heat over medium heat for 1 minute. Add the onion, garlic, and water chestnuts and heat for about 2 minutes or until onions are slightly softened.
3. Add the diced tomatoes from the can, (fresh can be used as well, but the juice from the can helps create a nicer sauce), kale, pine nuts, spices, and coconut aminos. Saute over medium heat for 3 to 4 minutes.
4. Add the softened brown rice noodles and any additional olive oil to coat them and reduce sticking. Mix well over low heat for 2-3 minutes.
5. Optional: For a spicier dish, add a dash of cayenne pepper right at the end and mix thoroughly. Serve hot.

Spiral Cucumber "Noodles" with Balsamic and Bleu Gorgonzola

My soon to be mother-in-law gifted me an amazing spiral slicer for my birthday this past May. I first saw this unique kitchen tool used by the always fabulous Mimi Kirk in her raw cookbook, Live Raw.  Ever since then, I had the itch to experiment with making my own veggie "noodles".  I thought they'd be a welcome change of pace from regular gluten-free pasta, something I tend to make at least once a week.

Now that our summer garden currently resembles a wild jungle of produce, we have more cucumbers than we know what to do with--which is a fantastic problem to have. Using the spiral slicer, I grabbed a few fresh large cucumbers and spun them into something I'd like to call "un-spaghetti". I left the dark green peel on for some added color to the "noodles" and immediately tossed them with balsamic vinaigrette, crumbled bleu gorgonzola cheese, diced red onion, and warm roasted pecans. This is a vegetarian dish but could easily be made vegan by using a non-dairy crumbled cheese instead. It's a perfect light summer bite that creates a whole new take on salad.

Spiral Cucumber "Noodles" with Balsamic and Bleu Gorgonzola

Yield: 2 servings

• 2 medium cucumbers
• 1/2 cup diced red onion
• 1/4 cup crumbled bleu gorgonzola cheese (or non-dairy option)
• 1/4 roasted pecans
• balsamic vinaigrette
• Optional: salt and freshly ground black pepper to taste.

1. Using a spiral slicer, spin two unpeeled cucumbers into long noodle-like ribbons.
2. Toss with all other ingredients and serve as a fresh take on salad.

Classic Gluten-free Blueberry Pie

Sometimes when I embark on something new and big, I usually crave something comfortable and familiar to keep things feeling balanced. Like gluten-free blueberry pie. Warm, juicy and naturally sweet, it pairs perfectly with a scoop of sugar-free vanilla coconut milk ice cream. One of my favorite blueberry pie recipes is gluten-free and dairy-free from The Spunky Coconut. I'll be indulging in a similar blueberry cobbler (above) today, as I just finished a two-day long overhaul of my blog (as you've probably come to notice). I'm now completely self hosted and couldn't be happier with the new design! To top it off, my fiance just finished graduate school and starts his new job next week. He'll be spending more time at home this summer, something I know we'll both cherish. So what's not to celebrate? I hope you're looking forward to the long days of summer as much as I am.

Contest Winner, Happy Spring!

Congratulations to Anne H, the contest winner of the Red Apple Lipstick Mint 2 Be gloss giveaway!

Thanks to everyone who entered, and be sure to stay tuned for some other giveaways in the future. I also want to wish everyone a happy spring and share a picture of the beautiful spring flowers my fiance brought home the other day. Have a lovely start to the week!

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