It’s time.
Our 4th Annual Team Gluten-Free Walk is coming up on Saturday, May 18th.
I need YOUR help.
I’ve vowed to GET A GRAND for the Celiac Disease Foundation – yes, $1,000 by May 18th. (and I’ve got a ways to go)
That’s where YOU come in.
Let’s make this happen.
It’s Monday.
The sun is out. (at least for now)
And I need you.
Every little bit helps.
Can you help me make it happen?
DONATE TODAY by clicking HERE!
Thank you in advance, my friends.
xoxo
*Update 2/9: sorry if you stopped by yesterday when I posted this but the photos weren’t showing up — kind of defeats the purpose of Friday Photos. Here it is again. 
The alarm went off at 4:30am and there has been no coffee, so I can’t really be held responsible for the content of this post. 
It’s my annual “bee my valentine” trip to Denver — where we’ll bake sweet treats, spend a crafternoon making valentines, and hopefully sneak out of the hive for a girls’ night with my BFF.
But first, a week in photos…
I joined Vine this week. It’s kind of like Twitter and Instagram got together and had a cool kid named Vine. Short (6 second) videos that show up on your stream. Thinking some quick tutorials could be fun, or just documenting gluten-free goodness around Milwaukee and while traveling.
Check out my debut video of my long time friend of the blog, Quinlin, and his review of Grandma G’s Monster Cookies with ice cream — just click here.
He might just have an ongoing position around here. Little did he know when he showed up for Taco Night that he would be the star of the show.
And while Q devoured dessert…
I think the taco bar stole the show.
Sometimes Sunday afternoons call for a CafeChata. (Or a RumChata Chocolate works too.)
After I finished up these cookies the other night, I wasn’t completely satisfied. For just an instance, I slipped into feeling sorry for myself. Wanting them to be exactly like their gluten-filled counterpart.
You see, Sunday I spent the entire day baking with gluten.
Crazy, I know.
But my mother-in-law needed the hands of many to make light work of her baking this year, so I was first in line to be one of her elves.
That’s what you do for family.
And even though I couldn’t eat one of those cookies, or lick the spoon after the mixing was done, that didn’t matter. It was about time spent with family. Letting my mother-in-law sit for a moment and just relax — sharing stories of baking over the years. Having her there to show the techniques, give the baking tips, and remind us to double the batches. THAT is what this time of year is about.
(and celebrating with sprinkles — two three year olds’ dream come true — to them, they were perfect, just like these thumbprints are)
It’s not about having perfect cookies. Or the lighting you want for photos. It’s about being with family and cherishing every single moment.
And after the horrific event in Connecticut last week, it was just what I needed. Many tears were shed over the weekend and early this week. I’m still left feeling helpless, angry, confused, and full of the kind of sadness that physically hurts.
It feels funny sharing recipes to celebrate this holiday season, when the families of those sweet angels and brave educators are making funeral arrangements. I still have no words.
But for many of us, cooking and baking brings us comfort. When days are rough, and I feel helpless or lost, I head to the kitchen and find peace in putting my hands to work — sharing with you here brings us together, something we could use plenty more of in this world.
Thumbprint Cookies
Cream butter and sugar, but not for too long, just until well combined. Add almond extract and give it another whirl in the mixer. Slowly add flour mix until everything is combined, then chill in the fridge for up to an hour. (or longer if you’d like)
Roll into small balls and press a “print” into each ball using a small measuring spoon. (the ¼ teaspoon or the ½ teaspoon work well.)
Bake for about 10 minutes, until cookies are set, then remove from oven, re-print each one using the same little spoon, and fill each small indent with the jam. To make things easy, you can scoop the jam into a small baggie, cut off the tip of one corner, and fill.
Return to the oven for 4-6 minutes, until edges just start to turn golden brown. Remove from oven and allow to cool for a few minutes, then move to wire rack to cool. While they are cooling, melt chocolate pieces in double boiler or microwave. (you can add 1/4 teaspoon shortening or oil if you’d like, this will help them set)
Spoon melted chocolate into small baggie and again cut the tip off the corner. Drizzle each cookie with white chocolate and allow them to cool completely.
Share them with your family.
So it didn’t matter that these cookies weren’t exactly like the family recipe version that my husband has put at the top of his list for years. And it’s Wisconsin, there won’t be the light I’m looking for on a dark, Monday night.
But I’m here. And light creeps into this darkness in little ways — reminding me that sometimes you have to seek out the good. It’s there.
What’s your favorite holiday cookie? Stop back soon for the peanut butter reindeer recipe I’m in the kitchen with tonight.
Yes, RumChata is gluten-free.
And you should start using it — in some RumChata Cream Cheese Frosting perhaps?
Can you believe my BFF out in Denver has NEVER had RumChata? Nope. Never.
I know. But don’t you worry, I’m headed out there next weekend! (happy birthday to ME!) And there is already talk of these RumChata Chocolates I’ve been teasing her with.
Same goes for my celiac sista. Was talking to her after I started this post and she’s missing out too. Luckily her guy is on top of things and is bringing some home from work for her.
**If you are thinking, “WHAT is RumChata anyway?!?” I always explain it as “cinnamon toast crunch milk” or these days, cinnamon chex. (rum + cinnamon + cream)
I had this big plan to whip up some hot chocolate from scratch, before sharing this “recipe” with you guys, but several people have asked for it now — and if I have the real deal kind of hot cocoa in the cupboard, there is no telling how many of these I would drink a day. And a girl’s gotta work!
So, without further ado… the very fancy, very secretive recipe for RumChata Chocolates.
RumChata Chocolate
Prepare hot cocoa in large mugs, add your RumChata, and fill to the very top with marshmallows. This serves two because you should grab your BFF — this is even cooler if you and your BFF are celebrating your FIFTEEN YEAR friendaversary… say, in Denver next week?! Wait until you see the mugs that are in the works for this celebration.
Cheers!
Don’t worry, my dairy-free friends — I wouldn’t forget about you!
In fact, I was thinking the other day, what a hard time I would have NOT being able to have White Russians. (Don’t get the wrong idea from this post — it just seems like I’ve been drinking more lately. It’s my birthday in a week, and I believe in celebrating everyday anyway. Plus, I’m not looking forward to my birthday so much this year — except for the trip to Denver — turns out “trying” to do some things in life is stressful, exhausting on about 23 levels, and leaves you with the strong desire to just eat and drink what you want sometimes.)
Now, where were we?
Right. White Russians.
For the dairy-free crowd.
Dairy-Free White Russians
⅓ vodka
⅓ Kahlua
⅓ So Delicious Coconut Creamer (or just cream if you’re cool with dairy)
Some might say there should be more vodka than Kahlua. This is how I make mine. You can play with this, like any recipe you see on my site, to fit your needs. Do whatever makes you smile.
Fill your glass with ice. Visually divide the glass into three parts. Pour. Stir. Insert mustache straw and sip, smile, dance around the kitchen.
PS — speaking of mustaches… it’s Movember! You may have seen some fine fellas sporting mustaches this month, (and you guys know I love me a good stache) all to raise awareness about men’s health issues, specifically prostate and testicular cancer. My friend Paul, from Burp! Where Food Happens, is heading up a team here in Milwaukee. Check out their team page. Make a donation if you’re feeling generous. Either way, help spread the good word.
And on that note… I have some sipping to do.
What are you celebrating this week? Tell me all about it.
*Note: this is a long one folks… but worth the read and the book is so worth the buy, so go grab it now! Then get your coffee with coconut milk and let’s talk paleo.
Keeping with the paleo book theme, (read my last review: Eat Like a Dinosaur) I wanted to share with you a book that kept me busy in the kitchen this summer, and now I’ve picked it up again, to make some of the fall foods recipes – Practical Paleo by Diane Sanfilippo of Balanced Bites blog.
Last month we celebrated our 1st wedding anniversary.
My husband went waaaaaay above and beyond and planned a weekend getaway to Green Lake, WI — we stayed at the most beautiful place, Angel Inn Bed & Breakfast. (I’ll be writing more on that soon.)
One.whole.year.
Seems like just yesterday we were walking down the aisle.
When I look back now, I remember the day being absolutely perfect. (despite some day of stress that we could have done without) And that’s how I will always remember it.
I thought it might be helpful to some folks (like my GF friend, Melissa, who was recently engaged — congrats!) to tell you all about planning a gluten-free wedding.
You know what I’ve kind of been missing?
They went on for about a year, and then because my work schedule changed, and I started dreading doing the posts, I put them to rest for a while. (not that long ago)
Maybe because my phone is full of photos, or maybe because I secretly liked the structured schedule of it, I’m missing those posts already.
You too?
So I thought I’d bust out a post today. Which happens to be Friday. With photos. Just because.
And maybe I’ll make a thing of it.
A weekly post with photos, but it won’t have to be on Fridays. Maybe a “weekend round-up” of sorts. Just me. In real life, a week in review. (and sometimes other confessions)
Confessions like…
I share with you what has worked for me, in our kitchen, not as chefs (although my husband really should be one!) but as people who love food and get joy out of spending time in the kitchen together.So there you have it. That’s me this week.
Now let’s get to those photos…
Hello, Honeycrisps. ‘Tis the season of apples, and I am taking full advantage by having an apple a day.
I whipped up an all-purpose flour mix, so I can spend more time baking and less time measuring and weighing — will keep you posted how it does on the baking front.
Who wants a chicken corn tortilla soup recipe? Raise your hand high.
I’ve been eating plenty of eggs lately. I’m feeling uninspired in the breakfast category — what are you eating? Share with me. Help make my mornings easier.
So there’s Crispin in a box. Which you probably already know. (since I talk about Crispin on FB from time to time)
But did you know that there’s also Fox Barrel in a box? Of the pomegranate pear variety. (which reminds me of grown up fruit punch and I am loving it!) AND Crispin now comes in cans. Yep. You heard it here first. (and Milwaukee is one of the test markets — watch for it in the very near future.)
I met up with some GFGFs (gluten-free girl friends) at Zaffiro’s in Mequon. For research, of course. They are willing to put your pizza on a pan, instead of directly on the oven surface and they will do fresh cut ingredients for you too — just call ahead and let them know you’re coming. I had them run mine through for a few more minutes, to get some color on that cheese — so worth it, and I’ll be going back!
Football food: Italian beef from the slow cooker topped with cheese and peppers — all on Goodbye Gluten bread and a side of butternut squash.
Leftovers: Italian Beef Nachos! Leftovers rule.
Know what else rules? ALL of YOU.
Thank you for joining me in this (sometimes) crazy ride — this blog has led me to new opportunities, introduced me to new friends, and allowed me to share my daily randomness with the world. I appreciate each and every one of you.
Many thanks.
Happy 3rd Blogaversary, Celiac in the City.
xoxo
My sister and I talk about food pretty much everyday. No lie. We send each other food photos, share recipes, question the gluten-free status of products, and dream about the bakery we should just go ahead and open.
When I asked her if she would mind stopping over here and letting me ask her all kinds of questions about her crazy-busy-supermom life and all things food, it was like a really long text message, so she was in.
So, here she is — family of 6 (FOUR little boys!) living in rural Minnesota, with two boys in school, and two in diapers (five month old twins — and those are cloth diapers, baby!) and a busy schedule that she somehow manages pretty perfectly with real food meals on the table, lunches packed, and she still makes time to sew costumes for “super hero day” at school. She’s amazing. Welcome, Celiac Sista!
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Q&A with Celiac Sista
Do you prefer celiac sista or sister? (I think I’ve called you both)
I go by celiac sista because sister was already taken when I first set up my twitter account a couple of years ago and it stuck. I will be using celiac sista for my blog too (coming soon). <– Yeah, buddy — she’s starting a blog!
Kiddos can be picky. You have 4 of them….how do you keep them happy with meals and still feed them healthy foods? I often hear parents struggle with getting their kids to try new foods and eat what the whole fam is eating, how do you deal with that? (and avoid feeding them only nuggets, pizza, mac n cheese, etc)
I like to know what my kids are hungry for. When I am planning meals out for the week, I ask for requests. If they ask for a traditionally non-healthy food, I find a way to convert it into something I feel good about feeding them. When they feel like they had a choice in what is served for supper or packed in their lunch bags they are more likely to eat it.
I involve my kids in the shopping at the store and farmer’s market or picking from our garden. They get excited about helping with the prep and cooking in the kitchen too. If it’s a new meal and they helped to make it, my kids are more likely to try it as opposed to me just serving up something new and putting it in front of them.
How do you come up with family friendly meal ideas and keep things interesting?
Like I mentioned, I asks my family what they are hungry for, myself included. For me, food tastes better when it looks appealing. This works for kids too. Most kids like simple food. No spices, no glazes, and always a sauce to dip it in. To keep it simple for the kids and exciting for the adult taste buds, I’ve learned to season my food after it’s on my plate.
If my kids have a dipping sauce, they will eat twice as much of anything I serve them. What they think is “pizza sauce” is really just pureed tomatoes from the garden with onion, green pepper, carrots, cucumber and some italian seasoning. They think I’m being generous and giving them extra sauce, I’m smiling because they are dipping their foods in vegetables. We both win.
What do you pack them for lunch everyday?
I try to keep lunches exciting. Some days its leftovers from the night before or earlier in the week, other days it’s a waffle sandwich with homemade jam or cream cheese in the middle. With the help of our new lunch gear this year, our hot and cold lunch option are endless. I have used the ideas from www.100daysofrealfood.com to come up with more things that I wouldn’t have thought of on my own. She’s amazing!
So you have celiac disease and your 5 yr old does too…so does the whole fam eat GF? How has CT’s experience been at school? How do you make sure he’s not left out?
Meals that we all eat together are all GF. Lunches that are packed for work and school have “normal” bread for those not needing to eat gluten-free. Everything else in the house is GF.
I don’t want CT to feel like he is the kid that’s “different” so I try my hardest to keep his food comparable. I look at the school lunch menu and find something similar to send that day. Today was traditional pizza Friday at school. We found this great pizza bite recipe earlier this year and converted it to being GF by changing the flour to a GF mix. Simple as that. Along with his pizza bites, I sent Mom’s special “marinara” sauce, fresh fruit cut with our mini cookie cutters, carrot sticks, water, and a Carter’s Cashew bar. <– And here is a recipe to make them yourself!
With the bubbas (adorable, 5 month old, twin nephews)…will you wait to give them gluten?
I plan to wait as long as I can before introducing gluten to my twin baby boys. Most doctors in our area will not test or diagnose children until the age of 5 (crazy I know!). With all of us eating GF at home anyway, I don’t see the need to introduce them to gluten until I need to.
You do mostly real foods, so how do you deal with all the treats from school? How will you handle Halloween? Are the boys on board with healthy food choices?
I’ve been thinking about ideas for Halloween. The kids always have an item or two that they are saving up for, so I’ve thought about trading them a certain amount of money per pound of candy that they hand over. There are also several non-treat Halloween themed activities going on in surrounding towns that day that we may participate in instead.
At first there was some hesitation from the boys about eating healthier. After we did some cooking and baking together with alternatives to sugar with the same sweet results, they didn’t seem to mind the changes.
Earlier this summer you did the Whole30 challenge...how did it go? Would you recommend it to others?
It was hard. No lie. I LOVE sugar. There, I said it. Of all the things that are not allowed on the Whole30 challenge, sugar was the hardest thing for me. After the first week however, I wasn’t really missing anything. There were days when I really wanted a piece of bread or a handful of pretzels to fill me up, but I made it through. I am much more aware of what is in all of the foods that we are eating, and it was the turning point for me to do a full overhaul to whole foods.
I would recommend the challenge to anyone wanting to detox, be more aware of what they are putting into their bodies, and as an added bonus lose a few pounds.
What are your go-to snacks for the kids? Any fave recipes or websites to share with other mamas?
We like to make our own trail mixes. I give each kiddo a bag or container, and they can pick from nuts, dried fruit, dry cereal and seeds. Any kind of easy to eat fruit always goes over well too. One of our new favorites, from the Eat Like A Dinosaur book, are the homemade Lara bars. I’ve made them into fun shapes with cookie cutters.
Another favorite is any kind of muffin. I’ve been using Pamela’s GF baking mix and replacing the oil and sugar with applesauce, mashed bananas and carrots. The kids have no idea and I feel better knowing they are getting extra fruit and veg in their breakfast muffins.
I often refer to you as a super mom (you totally are) so how do you do it? What advice can you give to other parents who are trying to curb all the sugar, get real food on the table, and still find time to shower?
There are easy days, and there are days when I want to call everyone I know to come help me out. Four little boys IS A LOT of work, I’m not going to sugar coat that one for you or try to make you think I roll through my days with ease. There are several days when I’m feeling light headed around 2pm and I realize that I’m still in my yoga pants and I have only eaten the food I’ve licked off of my fingers as I made meals for the kiddos. We are a work in progress.
Like I mentioned earlier, I did the whole30 challenge this summer as a detox. It really opened my eyes to some of the junk we had hiding in the pantry. Since the challenge, I’ve slowly replaced items with large amounts of sugar with something healthier. Not everything we eat is free of added sugar, but we are getting there. I read an article recently that said a healthy amount of added sugar to our diet would be 12g a day. While my ultimate goal is NO added sugar, 12g is our current goal. If you read the labels on everything you eat and drink for one day, you might be surprised at how much sugar we consume everyday without realizing it.
The best advice I have, that is working for us, go back to the basics. Pick meals that contain naturally healthy and in many cases GF foods. Meat, vegetables, and fruit. This is even easier when using a slow cooker (my favorite kitchen appliance). Supper cooks all day, the house smells amazing, and a whole healthy meal is on the table and ready all at once.
Speaking of easy-peasy recipes for the slow cooker — here is her recent, super simple recipe for applesauce!
Celiac Sista’s Slow Cooker Applesauce
12 apples (hers were fresh picked from a friend’s tree!)
1 cup 100% apple juice
1. Peel and core apples, roughly chop
2. Add apples and apple juice to slow cooker and cook on low for 6 hours.
3. Fill your home with the aroma of fall. (this is done for you — just have a cup of coffee and relax)
4. Serve it up warm, with a little cinnamon on top. Store the rest in the fridge. (it won’t last long… it’s THAT good!)
Isn’t she the coolest? I could not be more proud of her — she inspires me to be a good mama someday. I have no doubt I’ll be calling/texting her daily. (and not just for food!) I’ll keep you posted when her blog goes up, you won’t want to miss it!
*This giveaway is now closed — thank you to everyone who commented! The winner is…. KAREN, who said, “I see many great reviews of this cookbook and I would love to have one, I have just discovered the Paleo diet and this would help alot!” Congrats, Karen — please send an email to: celiacinthecity@gmail.com to claim your prize!
I was lucky enough to receive a copy of Eat Like a Dinosaur a couple of months ago, and am finally getting around to talking more about it.
I’ll start out by just getting to the point — go out and get yourself a copy.
There has been plenty of chatter in the gluten-free world about following the paleo diet. Also referred to as primal or real/whole foods. I was intrigued by it all, so I started following along on some of the blogs and Facebook pages: Balanced Bites, Paleo Parents, (also known as Matt and Stacy, the authors of ELaD) PaleOMG, Mark’s Daily Apple, to name a few faves. (Next up in the reviews is Practical Paleo from Diane, over at Balanced Bites.)
Like I said, I was gifted a copy of Eat Like a Dinosaur, from their publishing company several months ago, but because my “dinosaurs” are in Minnesota with their mama, my celiac sista, we had to use Skype to introduce them to the book.
One of the first chapters is actually in storybook form, about a little boy who went from pizza Fridays at school to a very different way of eating (like a dinosaur…and liked it!) – thanks to technology, I was able to read it to them and get them tuned in to the idea of trying some new eating habits.
This summer they came to stay with us for a week, so we dove into the book on the first day, and worked our way through it during their stay. (and their mama was busy trying out some recipes at home too — like this Spaghetti with Meatballs dish, made with spaghetti squash.)
training my sister to take a photo of all her meals too
