Tuesday To Do List: short week, short list

It’s a Tuesday that feels like a Monday.

I get it.

So let’s make this short and sweet.

 

Check, check, check these off your list this week:

• If your garden is giving like mine, make GAZPACHO! (I use the Cook’s Illustrated recipe — the subscription to their site is worth it for us, they take all the work out of recipes by testing them over and over and giving you tips to try for success every time.)

• On the garden note: THIS recipe for stuffed spaghetti squash (lasagna style!) remains the most popular recipe on the site!

• These flatbread pizzas are a frozen fave.

• One Good Thing by Jillee started following me on Instagram this weekend — this is my equivalent of Oprah following me! 😉 Hi, Jill! I include her clever ideas and posts here often, and am planning on making this “cloud bread” next.

• Many of your kiddos are off to school this week — Linda has  you covered for lunch box ideas! 

• These gluten free, vegan salted chocolate chip bars look like the perfect dessert for the lunch box.

• Fellow traveler and lover of food, Johnna from In Johnna’s Kitchen has your guide to Gluten Free in Memphis.

 

May your Tuesday be short and your coffee be strong. xoxo

 

 

Tuesday To Do List: check these off!

Hello, hello!

Summer seems to lend itself to less blogging doesn’t it?

Don’t worry, I’m BACK!

So let’s start check, check, checking things off our list…

In the kitchen:

• It’s back to school for many families out there which means we don’t all have time to have a cookout feast outside every night after sports practices, dance lessons, and homework. This easy-to-throw-together enchilada casserole from Gluten Free Gigi sounds like the comfort food I crave!

• Don’t worry if it’s too hot where you live to turn on the oven quite yet — Johnna has you covered with this no-bake chocolate chip cheesecake. (it’s GF/DF/EF/vegan)

• If you still have zucchini to use up like me, Shirley has THE go-to list for that!

• I made these vegan chocolate chip cookies into gluten-free goodies just by substituting a gluten-free flour mix — they were a hit at our family reunion where we had seven celiacs and some who are also dairy and egg free.

 

Gluten Free in Milwaukee and Beyond — these places have come up recently as having good, gluten-free options. Have you been to any of these?

• D.A.A. Smokehouse in Mukwonago (on my own list to try!)

• La Reve in Tosa — one of the best meals I’ve had out at a restaurant in a very long time. (and there were macarons!)

prosciutto, manchego, pears, oranges, figs, and parsley vinaigrette

stuffed pheasant with manchego risotto and haricot verts

MACARONS!

• The Cheel, Thiensville.  I ate lunch there recently and had a great experience with food flavors I’ve never had before. (NOTE: they do have a shared fryer, so their talk of a gluten-free fish fry isn’t safe for us celiacs.)

• Tofte’s Table, Waukesha. My neighbor’s daughter was recently diagnosed with celiac and attended an opening party with great gluten-free success. (Located in the old Key Westconsin location) Open for regular hours starting TODAY!

• And stop by my DINING OUT page that has recently been updated to include more Milwaukee metro area locations, but also options across the state and country!

 

Travel on. I checked both Boston and DC off my travel bucket list this summer — not a single issue eating safely in either city. I actually had too many options to fit them all in! If you make it to either of these cities, try out:

• Legal Seafood (both DC & Boston locations) they have been leading the way in celiac safe food service for many years. separate fryer, all kinds of fried seafood goodness. fries and slaw. lobster rolls. you name it.

• Boston Public Market – fave find was an allergy friendly warm chocolate chip cookie from Jennifer Lee’s Allergen Free Bakery. (plenty of fresh produce, meats, and cheese too!)

• Pappa Razzi in Boston – THE most amazing Italian I’ve had since being gluten-free. Separate menu, knowledgeable server, manager delivered my food, highly recommend!

• Zaytina in DC – small plates of BIG flavor, inspired by Turkish, Greek and Lebanese cuisines, and creative craft cocktails.

• La Colombe in DC – get a “black & tan” latte

• Rise Bakery in DC – tasty treats, some a little crumbly, but a dedicated place that is 100% gluten-free and also has dairy free, egg free, soy free, nut free options. They had croissants, which I wanted so badly, but they used Bob’s Red Mill oat flour and I’m avoiding any and all oat products except those grown via a purity protocol that are truly gluten-free

• Olivia Macaron in DC – I’ll take macarons over other sweet treats ANY day. These did not disappoint.

• Plan B Burger Bar in DC – wow. just wow. burgers & fries. amazing!

• Oyamel Cocina Mexicana – came recommended by my girl Johnna as THE best margarita she had ever had, so this was for research, of course. 😉 plenty of options and one heck of a margarita.

 

That should keep you busy for at least a week. Until next time…

 

 

Tuesday To Do List: Celiac Disease Awareness Month

Tuesday To Do List is my newest attempt at bringing you tidbits from the gluten-free world each week. This will continue until my mind-that-doesn’t-rest comes up with another way to entertain you guys. You can read my very first to-do list here. Cross your fingers I am back here next Tuesday with another list.

HAPPY CELIAC DISEASE AWARENESS MONTH!

Here’s what you should do to celebrate…

• Come join OUR CELEBRATION at our May Gluten Free Get Together dinner at Jose’s Blue Sombrero on Monday, May 23rd. RSVP via the Facebook invite. We’ll be trying tasty treats from Bread SRSLY, (sourdough anyone?!) American Gluten Free, and MORE!

• Celiac Disease Awareness Month AND Cinco de Mayo? Yahoo. Let’s have 4 Ingredient Margaritas, Jalawhoppers, (my fave item at Jose’s Blue Sombrero!) Easy Peasy Taco Dip,  and Mexican Lasagna!

• Make these coffee cake muffins to celebrate being a super celiac and Mother’s Day all in the same month!

• Go check out all the GF goodies at Aldi — friends have been posting about it all week. (the CHEESECAKE platter is baaaaaack!)

UPDATE 5/4/16: Thanks to Johnna from In Johnna’s Kitchen for posting photos from Aldi that show that cheesecake (labeled CERTIFIED GLUTEN FREE) also has a “may contain traces of wheat” warning. This makes no sense to me. Certified should actually mean something. Another reminder to check and recheck and check again on those labels every single time. 😦

• Stop over at Pacific Bistro in Delafield for GF options galore!

• Take a trip. A gluten free adventure somewhere new. We have several trips coming up: Denver, DC, Charlotte. Shout out any “must see” places with GF goodies or otherwise. And take a peek at this list of gluten-free bloggers who do some traveling. (honored to have made the list!)

• Cupcakes. Let’s celebrate with cupcakes! I’ve been trying out different options for healthier treats — not to say I’m not going to have treats sometimes, but I’m on day 33 of real food and my body just seems to do better eating this way so I’d like to find more ideas for coconut and almond flour and use up all those dates in the freezer!

• Make this (or anything from the book!) Kung Pao Chicken from Laura B. Russel’s book, The Gluten Free Asian Kitchen — the dumplings are divine! You can also read my review of the book HERE first, and there’s actually a link to that chicken recipe in the post.

I’d love to hear YOUR celiac story — if you’d like to share in the comments below, that would be swell.

As much as I wish I were getting paid big bucks to add these links to my page, I’m not. They are not affiliate links. I’m just sharing to share.

Tuesday To Do List: what to buy, spy, and try! (or sometimes cry about)

Tuesday To Do List is my newest attempt at bringing you tidbits from the gluten-free world each week. This will continue until my mind-that-doesn’t-rest comes up with another way to entertain you guys. You can read my very first to-do list here. Cross your fingers I am back here next Tuesday with another list.

Add these to your to-do list…

• With a name like “Johnna’s Best Mac & Cheese” it immediately goes to the top of my list.

• Made these date oatmeal bars and you should too! (they taste like a healthy blondie, Mr. CITC approved!) Be sure to use truly gluten-free oats like those from GF Harvest. 

• Veggie Cobb Dip sounds pretty perfect for our next cookout.

• We have been on a pineapple kick lately, so obviously Shirley read my mind and all of these pineapple recipes are for me! 😉

• 4 Ingredient Chicken Parmesan Casserole — she had me at “4 ingredient.” Proof that bloggers like to keep it super simple too.

• I’ve been experimenting with essential oils lately, anyone else using them? I can’t get enough lavender. Amy has some tips for a DIY Wellness Kit with Essential Oils. 

• Still loving the magic green sauce and putting it on all the things — like this 3 grain skillet last night: quinoa, millet, wild rice with 3 bean mix, sweet potatoes, shallots, pheasant, garlic, cumin, chili pepper, lime, salt & pepper. YUM!

• Ever tried a gluten-free beermosa? Just trust me.

We’re officially endorsing COFFEE FOR PRESIDENT!

Bark twice if you’re actually reading and enJOYing these Tuesday To Do Lists…

As much as I wish I were getting paid big bucks to add these links to my page, I’m not. They are not affiliate links. I’m just sharing to share.

Tuesday To Do List: what to buy, spy, and try! (or sometimes cry about)

Tuesday To Do List is my newest attempt at bringing you tidbits from the gluten-free world each week. This will continue until my mind-that-doesn’t-rest comes up with another way to entertain you guys. You can read my very first to-do list here. Cross your fingers I am back here next Tuesday with another list.

I spy…

• The cutest round up of animal crackers recipes — adorable!

• A list of gluten-free options for all the baseball fans from GF Philly.

• 25 Uses for Lemons that I plan to test out — I already make the orange-vinegar mixture for cleaning, but should try with lemon as well!

• Another outlet for my honey obsession, let’s get infusing!

• This sheet pan chicken tikka from Smitten Kitchen, adapted from Made in India, which I just bought and now know which recipe to kick things off!

 

Must try…

• I made it and now you should too — this creamy asparagus spring soup is pretty darn tasty. I was short on asparagus so added more peas and leeks. Made it a bit more spicy. Used only stock and not the water. Perfect example of how to use a recipe as a guide and make it your own!

• This Ramp’d Up Ranch real food style would be perfect for dipping veg. (maybe I’ll just try it with sour cream and/or greek yogurt and see what happens — or I guess I could make my own mayo) I am always intrigued by ramps but haven’t really cooked with them, have you?

• I know I’ve mentioned it every week for the past three weeks, but SERIOUSLY people, try this sauce!  It really is magical. I have been putting it on chicken, dipping veggies and potato wedges in it, topping my eggs with it, and sometimes just eating it by the spoon. Nut free? My friend Johnna from In Johnna’s Kitchen is trying it out with pine nuts and pumpkin seeds, stay tuned…

And take a peek at my latest way of using up my magic green sauce in this real food style burrito bowl!

 

Want to buy…

• A weekend at Julia’s place… I mean, come on!

• This Eat Dirt book — my celiac sister is reading it right now, anyone else taken a peek?

• The safest fruits and veggies we can until we can grow them outside. 😉 I keep EWG’s “Dirty 12” and “Clean 15” on my phone as an image to guide my shopping.

 

That’s all for today, my friends — let me know which ones you check off your list!

 

 

As much as I wish I were getting paid big bucks to add these links to my page, I’m not. They are not affiliate links. I’m just sharing to share.

truly safe gluten-free oats (and helping our farmer friends!)

I need your help, friends.

Well, I need your help to help our farmer friends.

I usually don’t ask for help. I’m not so good at that part. But this, this is important. And I can’t do this one myself, so we need to band together as a gluten-free tribe and do this one together. If there is one thing I pride myself on, it’s being part of THE most amazing gluten-free community and the way we come together when one of our own needs us.

We need to talk about OATS. Don’t freak out. I know there has been a LOT of talk lately about gluten-free oats. You’re probably getting sick of hearing about it. (me too) But until I can be sure that all of those big name packages labeled “gluten free” truly are gluten free and people are no longer getting sick from them, I’ll have to keep talking about it. It’s my job as a safety monitor. 😉

I won’t take up your entire day talking to this point, but will direct you to some recent postings with more in depth information:

• Tricia from Gluten Free Watch Dog is the go-to person to the most up to date information on all things gluten-free oats.
• Johnna started us off with this post earlier today and is behind this oat buying extravaganza campaign — her post is FULL of information stated so beautifully, that I won’t reinvent the wheel here — READ IT! (then go buy oats!)
• Gluten Dude explains the difference between purity protocol (clean, real-deal GF oats) grown oats compared to mechanically sorted (people are getting sick) oats.

So… you’ve heard me talk about GF Harvest’s certified gluten-free oats in the past. They are the only oats I use now. There was a time when I would buy Bob’s Red Mill oats, but a few people in our local group were (sensitive celiacs like me that tolerated gluten-free oats in the past just fine) getting very sick from them, so I stopped eating them and vowed to only buy from a company that not only has celiacs in their own family that runs the business, but cares about us enough to be absolutely sure through a very strict inspection and testing process that their oats are indeed gluten-free.

I was lucky enough to meet Forrest several years ago — his story impressed me. He started their company as an FFA project in high school. Yes, you read that right. A high school student, who just so happens to be a fellow celiac, started their company out of their home when he was in high school. They have grown as a company offering quite the selection of products, and like I mentioned earlier, are THE only oats I eat.

I recently shared this article on our local Gluten Free in Milwaukee Facebook page that Gluten Free Watch Dog had shared with her readers. It’s about our friends at GF Harvest. Then ones I want us to help — take a moment to read that article so we’re all on the same page.

When I read the article, I wanted to cry. It made me sick to my stomach. The idea that their 2016 crop may be put on hold because they are losing to the big companies who aren’t following purity protocols, the ones using mechanical sorting…that didn’t seem right.

Not fair. Not right. Not sure what I’d do without my GF Harvest oats! (let’s hope I never have to find out!)

My friend Johnna and I text often about all things gluten-free, bourbon, coffee, and donuts, so I wasn’t surprised to get a message from her shortly after. She was thinking the exact same things as me… but in her true Johnna fashion, had already rolled up her sleeves and was working on a plan!

That’s where you guys come in…

Let’s BUY ALL THE OATS! Cash mob style.

Our friends at GF Harvest have set up a starter pack that includes:

Three packages of their most popular products.

• 20 oz Traditional Gluten Free Oatmeal
• 20 oz Traditional Gluten Free Quick Oats
• 40 oz Traditional Steel Cut Oats

BONUS:  Order Now, and they will include YOUR CHOICE of either one of our trendy “I Make Gluten Free Look HOT!” shirts, or a GF Harvest plastic travel cup. (while supplies last)

All of that for just $29.95, shipping included!

I ordered mine this morning and already had an “your order has shipped!” email by this evening.

I shared this story at our Gluten Free Get Together dinner tonight and one of my favorites, the lovely Melissa said, “I don’t do oats really in general, but I will still buy some, you’ll just have to tell me what I can make with them.” (LOVE that she was already on board and ready to CLICK & BUY!)

Ideas for your new GF Harvest oats when they arrive:

• Grandma G’s Monster Cookies  (or Monster Bars!)
• Overnight Oats
• Oatmeal Raisin Breakfast Bars
• Banana Nut Oatmeal Bites (breakfast cookies!) 
• Pumpkin Spice Granola
• Cherry Crisp 

Buy for you. Buy for your gluten-free friends. Buy up these oats so they can get started on their next crop! Then ASK FOR THESE OATS at your local grocery story — just take this form to the store and ask nicely.

(By the time I had finished the story tonight at our event, there were cheers of, “SAVE OUR FARMER FRIENDS!” followed up by, “SAVE FORREST!”)

They need our help, friends. Please help me help them. Help me SAVE FORREST! 😉

 

GF Harvest didn’t ask us to do this — this is the generous work of my girl Johnna reaching out to a company we love and want to support and asking what WE could do for THEM. I’m not getting compensated. There are no affiliate links here. I just want to do the right thing and need your help to do so. THANK YOU in advance! 

 

 

 

 

 

 

pizza totchos (tater tots + nachos!)

Some nights, especially when the outside temp is 9 degrees, you just want to cozy up with some comfort food.

If you’ve never had totchos, you are in for a real treat.

It seems that less people are taking the time to actually read blogs these days, so for those who clicked over and want *just* the recipe and you’d like it right now…enJOY!

 

 

 

 

 

 

 

 

 

PIZZA TOTCHOS

½ bag tater tots (we used Ore Ida mini tots, always be sure they are labeled GF)

¾ cup mozzarella cheese, shredded

¼ cup asiago cheese, shaved

½ cup pepperoni slices (Boar’s Head is labeled GF and so tasty, just slice it up!)

¼ cup green olives, chopped

⅛ cup onion, diced

½ cup cherry tomatoes, sliced

canned jalapeño pepper slices

1 teaspoon Penzeys pizza seasoning 

½ cup pizza sauce for dipping, in oven safe ramekin

Bake tater tots according to the package directions; this may differ slightly depending on brand and style of tots, any will do!  When they are about 80% cooked, remove the pan from the oven, sprinkle with pizza seasoning, then top with cheeses and all other toppings. Place ramekin dish of pizza sauce on pan and return to oven for remaining cook time or until cheese is melted and tots get crispy and pizza sauce is heated.

Plate up, dip into sauce, enJOY!

Sarah’s Notes: ANY pizza toppings you would use on a regular pizza would work to top these totchos, we just used up what we had around the house. (those are the best meals in my opinion!) Same goes for the cheeses, we had some extra asiago to use up, but you could also use shaved parmesan, or just extra mozzarella.

Let me know if you try them out and what toppings YOU use!

 

 

Tuesday/Wednesday To Do List: GLUTEN-FREE CHRISTMAS COOKIES

This week’s to do list is super simple. And it’s all about the cookies.

Our annual holiday party and gluten-free cookie exchange is TONIGHT and we wanted to share all of the cookies on our list with YOU… just click the links for the recipes so you can add them to your to do list!

Snowflakes/Crinkles

Thumbprints (a family favorite, Mr. CITC asks for them every year!)

Scotcheroos

Chocolate Dipped Peanut Butter Cookies (no flour!)

Mint Chocolate Cookies (be sure to use gluten-free flour, it’s not GF as written)

Butterfinger BonBons

Peanut Butter Kiss Cookies (be sure to use gluten-free flour, it’s not GF as written)

Pumpkin Spice RumChata Rum Balls  (sub GF graham crackers for wafers)

Snickerdoodles  (just sub in Cup4Cup or other GF flour)

Butter Pecan Caramel Cookies

Soft Batch Apple Cider Gingersnap Cookies

And Miss Jessie, a new GFF to our group added her own recipe for Mini Spiced Raw Vegan “Cheesecakes,” inspired by THIS recipe.

And…a BONUS cookie from last year’s cookie exchange that folks were still talking about this year: Lemon Head Cookies!

Don’t you wish you were joining us?

I haven’t dug into this beauty yet, but there are plenty of cookies to try out from Elizabeth Barbone’s new book!

 

 

 

 

 

 

 

A special thanks to:

Cheryl’s cookies

Wausome Wafers Cheese Crisps 

 

THANK YOU for sending sweet & savory treats for our event!

• Please, please, please and pretty please CHECK THE LABELS on your favorite baking ingredients and candies EVERY single time… companies change their information often and it is best to double, triple, quadruple check (and remind your families to do the same if they are cooking/baking for you!) to be sure they are still safe.

 

• I often use family recipes and just swap in Cup4Cup gluten-free flour mix — it is worth the money for me to have my recipes turn out every time! (and I may or may not have stocked up this year with the 25lb bag!!!)

EnJOY your cookies. Tell me what YOU end up baking — I’ll be sipping cocktails in the sun or zip lining through the rainforest in COSTA RICA starting this weekend until the week of Christmas. (our baking and shopping are DONE!)

PURA VIDA!

xoxo

 

As much as I wish I were getting paid big bucks to add these links to my page, I’m not. They are not affiliate links. I’m just sharing to share.

Friday FRYday!

Let’s talk fries.

Gluten-free fries.

Baked, gluten-free fries.

Baked, gluten-free, real food fries.

Don’t let the load of toppings fool you, most if it is vegetables! (and that sour cream looking stuff is plain Greek yogurt)

 

INGREDIENTS

2 large potatoes (we used jumbo potatoes from my mama’s garden, but any large potato will do — plan on one potato for each person)

Olive oil (or oil of choice)

Salt & Pepper (and any other seasonings)

Toppings of choice: cheese, tomatoes, onions, chives, bell peppers, ground meat or chicken, Greek yogurt or sour cream, bacon or pancetta pieces, (pre-cooked) jalapeños, banana peppers, salsa, guacamole, hot sauces, bbq sauce, honey mustard, really ANYthing you can think of!

INSTRUCTIONS

• Pre-heat oven to convect bake at 425 degrees. If you don’t have a convection setting, you can just bake them at 450 degrees.

• Cover baking sheet with aluminum foil for easy clean up, or use a stone baking sheet — it may take two baking sheets depending on how big your potatoes are. You want them spread out with room to “breathe.”

• Fill a large bowl halfway full of cold water, set near your cutting board.

• Cut potatoes lengthwise into long strips. Try to make them all similar in size to help with even cook time.

• As you cut the potatoes, drop them into the bowl of cold water. (add more water if needed)

 

• Drain water from potatoes and dry using a thin towel or paper towel.

• Return dried potatoes to the large bowl and coat with olive oil, salt & pepper, and any other seasoning you might like — we’ve added garlic powder and also Penzey’s Northwoods seasoning. Stir to coat all the fries evenly.

• Spread potatoes out on baking sheet(s) and bake 30-45 minutes — timing will vary depending on the size and thickness of your potatoes and how crispy you’d like them. Turn fries halfway through.

• While fries are baking, prep your toppings and make a “loaded baked fries bar” by putting them all in small bowls.

• When fries are nearly done, you can add shredded cheese and return to oven for melty cheese, or you can also add it right when you remove from the oven and it will melt on its own — this works great for your dairy-free friends.

• Top fries with your choice of goods and enJOY!

 

 

 

Tuesday To Do List — what to buy, spy, and try! (or sometimes cry about)

Tuesday To Do List is my newest attempt at bringing you tidbits from the gluten-free world each week. This will continue until my mind-that-doesn’t-rest comes up with another way to entertain you guys. You can read my very first to-do list here. Cross your fingers I am back here next Tuesday with another list…

 

To TRY: Spiked Seltzer arrived. (thanks, guys –that was fast!) You’ll hear more about it next week — my #realfood50 challenge only included beer/wine and ended last night. I didn’t think a spiked seltzer before work was the way to go, but they are chilled and waiting.

Must BUY: Tessemae’s dressings. I’ve been eyeing these up for years when my superwoman friends have done their Whole30 challenges — very few (real food!) ingredients and no sugar, which is hard to find. The honey mustard is perfectly tangy and just a little sweet!

I do SPY with my little eye: another gluten-free cookbook to add to my list, it’s called Gluten Free Wish List, which fits pretty perfectly here, yes?

One very happy celiac sister is going to want to try these Gluten Free Little Debbie Oatmeal Cream Pies ASAP. (me too!)

Checking off MY list: #realfood50 challenge! I did it. Fifty days with no refined sugar, no refined flours, no fast foods, no fried foods, no packaged/boxed/bagged foods with more than five ingredients. Done! You can read all about how it started over at 100 Days of Real Food…we opted for 50 days, but it’s Day 51 and I’m still real fooding and feeling better than I have in a long time. More energy, no breakouts, no tummy troubles. With my birthday coming up, I know I’ll indulge in some treats (or at least some Tito’s vodka!) but I can honestly say, the less junk you eat, the less you crave it. A good reminder that I can do “in moderation” much better than I have been and my body will thank me — although it wasn’t the goal (and is hard to tell since I started the challenge at my heaviest weight ever, 😕 ) I did drop 10lbs and have more to go to get to a more healthy weight, it’s a (hard!) work in progress. Thanks for all of you cheering me on the last 50 days! Let’s hope Lisa and her team from 100daysofreafood.com just happen to stop by and see all the fun REAL FOOD I’ve been up to and ask me to join their team as the gluten-free guru. *fingers crossed*
This week on Instagram…

(follow along: @celiacinthecity)

 

omelet big enough to share with mom

 

homemade chai

 

GF Get Together @ Parkside 23

 

a final visit to Cocina DeLeon (stay tuned!)

 

real food @ Grill Junkies

 

breakfast bowlin’ with my mama

 

homemade tortilla chips

 

a crafternoon with my soul sister and our mamas

 

seeking sun

 

chili Sunday

 

my style lunchable

 

melon-grapefruit lacroix with frozen melon cubes and splash of grapefruit juice

 

Cocina DeLeon enchiladas with brown rice & black beans

 

real food continues …

 

As much as I wish I were getting paid big bucks to add these links to my page, I’m not. They are not affiliate links. I’m just sharing to share.