Leaving Grains Behind

Hi there!

I am sorry for my lack of posting lately. I was on break  from school and had many plans of GF gingerbread houses, christmas, cookies, and holiday meals to relay to you, however life took hold and I decided to go visit family for the holidays and do some exploring. I will introduce you to the gluten free treasures I found along the way in a post to follow.

While away I have decided to go truly gluten free and cut out all grain types.

OMG!!!

This is going to be difficult for me. I have just started becoming proficient after 3 years in the no wheat, barley, rye, and oat type of gluten free diet.

I am doing this for the sake of my kidney health. There is research out there that  shows that by cutting out all grains including the much beloved rice (except wild), corn, and quinoa, etc. that my disease (IgA nephropathy) can be reversed.

It is worth giving up a lot of things to be healthy. So I invite you to come with me while I explore this new territory.  I will continue to report on all aspects of gluten free living and bring you information on all things delightful in our gluten free community.

Talk to you soon!

Angee

Las Cruces' Celiac's Answer to Fine Dining: De La Vega's Pecan Grill and Brewery

                 



               A Las Cruces' Celiac's Answer to Fine Dining: 
                    De La Vega's Pecan Grill and Brewery

The Springer Family didn't have any plans to ever go into the restaurant biz, but when the restaurant renting the space from Tom and Jeanine Springer moved on, they decided to give it a try. The outcome of their novice effort has been nothing short of remarkable. A million dollar renovation that created an upscale dining environment and the building of a strong team has made this eatery blossom into something extraordinary.

Tom and Jeanine brought back their daughter Ashley from her life as a journalist to run the restaurant operations and marketing. Thanks to Ashley the restaurant has become highly aware of the need to  provide fine dining fare to gluten free and vegetarian diners. Ashley has worked with Executive Chef and Catering Manager Bob Brainard to develop a menu that rivals some of the best, with more gluten free options than any place I have yet to dine.


Chef Bob, staying true to the agriculture of the area, builds his menu around fresh, seasonal ingredients. He has dedicated twenty years to the restaurant business and the proof is in every delectable bite.  The team has been made even stronger with the addition of the new pastry chef, Scott. Scott is making gluten free desserts that no one could recognize as gluten free. The Gluten Free desserts at De La Vega's are truly divine.

I have sampled and will recommend all of the following gluten free dishes (though I have yet to try something that I did not fall in love with, so don't be afraid to branch out and forge your own way through the menu!) :


Hatch Chicken Pasta: Pecan wood-grilled chicken over GF linguine with green chile alfredo, bacon and fresh parmesan.












Smoked Beef Brisket: 8 oz. of thinly sliced brisket smothered in house made chipotle BBQ sauce.


Stuffed Squash:  Squash (seasonal) stuffed with seasonal vegetables white and mozzarella cheeses topped with fresh basil. 


Portabella: Filled with Feta and white Cheddar cheeses, artichoke hearts and red bell peppers.


 Green Chili Turkey Melt: Roasted turkey, whole Hatch green chile and Swiss cheese, on gluten free bread.








 Green Chili Stew: Spices, green chile, and pecan wood-smoked pork, topped with white cheddar cheese.


 Summer Strawberry: Roasted chicken breast, sweet strawberries, blackberries, apples, goat cheese and candied pecans in house-made strawberry vinaigrette. (yum!)




That, my friends, is just a sample of what De La Vega's Pecan Grill and Brewery has to offer. Gluten free, Vegetarians, and carnivores alike will all find many options to thoroughly enjoy, I promise.


They also cater. They have an on-site bakery and will even make birthday and wedding cakes!


One last recommendation, dare to be bold and try the blackberry jalapeño margarita you will not regret it!

Peace and happy gluten free exploration,
Angee

  

****GF ASIAN CHICKEN LETTUCE WRAPS****

                                  ****GF ASIAN CHICKEN LETTUCE WRAPS****

Greetings Explorers!




Love lettuce wraps but hate spending a lot to go out to dinner. They are quick, easy, and inexpensive and you should make some! Here is my recipe it serves 2 or 3:


1 head of lettuce (I like butter but you can use iceberg that is what I used this time)
2 chicken breasts (coarse chopped) or 1/2 lb ground chicken
1 can water chestnut (processed or chopped)
2 baby bokchoy (washed chopped or processed)
1/2 onion (chopped)
3 carrots (chopped)
1 red pepper (diced)
Chinese five spice
Red pepper flakes(optional)
Fresh grated ginger or 1 tsp ginger powder
Salt
Pepper

2 TBSP Gluten Free Soy Sauce
1 Jar Hoisin Sauce
2 TBSP Rice Vinegar
some fresh basil or lime basil (rolled together then chopped)
a splash of lime juice
2 TBSP of cooking oil ( I use sunflower)
Cilantro to taste (optional for you cilantro haters!)
1/2 package of rice sticks and high temp cooking oil (about an inch in a heavy bottom sauce pan)




Core lettuce, peel off leaves, soak in a bowl of ice water to crisp.


Start sauce pan heating filled with approx. 1 in. of  high temp cooking oil on medium heat.


Season chopped or ground chicken with chinese five spice, salt, fresh cracked pepper, ginger, and red pepper flakes if you like some heat.


Heat a  large skillet on med heat for a few minutes and add oil.


Then add chicken and cook for 5 minutes add veggies and cook 5 more minutes.


Follow with 2 TBSP each of:
GF soy sauce, hoisin sauce, and rice vinegar.  Hit it with that basil! Cook for 3 or 4 minutes more.


Remove from heat and finish off with lime juice and cilantro.


Add rice sticks to oil in sauce pan, they will expand right away. Remove and drain on paper towel.


Wipe lettuce with towel and plate it with the chicken mixture and rice sticks. Add some hoisin sauce on the side.

Enjoy!


Peace,
Angee
The Gluten Free Explorer

Gluten Free Polenta Crust Pizza

                                             Gluten Free Polenta Crust Pizza

Talk about MMM Good! I let this sweet baby bake in the oven for about 45 minutes or so allowing it to get golden and firm. It was so worth the wait!


1C course ground cornmeal
1 egg beaten until foamy
2 TBS cornstarch
3C Veggie Stock ( I make my own but any gf stock will do)
1tsp red pepper flakes
2 tsp oregano


Mix 1 cup of cold veg stock with cornmeal and starch in bowl.  Heat on medium in a pot 2C stock, red pepper flakes, and oregano Add cornmeal mixture and bring to a boil to thicken. Remove from heat and add parmesan. Allow to cool for 10-15 minutes before adding egg so it doesn't scramble in mixture. poor in to a large spring form pan. Bake at 425 for 45 minutes. (baking time may vary from oven to oven. I recommend checking frequently after 30 minutes.)


Add whatever toppings you like on your pizza and bake for 10 more minutes to get things melty.

Enjoy!

Gluten Free Pound Cake Made to Order!

Looking for a gluten free pound cake? Place your order here:
http://www.etsy.com/listing/53181060/gluten-free-cake-orange-two-of-thembaked

(Katz)Marble Cake French Toast and Vanilla Saffron Salted Caramel with Brûlée Figs

Happy Sunday Gluten Free Kids!


I really love Sundays.Why? One Word. BRUNCH! I became addicted while living in Madison, WI and partaking in this delightful pastime with some very dear friends. However, we are on a tight student budget these days in Las Cruces and brunching at home is so much more budget friendly.


Decadent and blissful is what we had for brunch today. Gluten free doesn't have to be tasteless or boring!


 Today I started out with a marble cake made by Katz (katzglutenfree.com) I dipped the cake slices in a mixture of 2 eggs (you can use egg substitute), almond milk, and vanilla bean paste. I grilled these for a few minutes.


I then cut in half and sugar coated the figs and brûléed them. (use a brûlée torch or if you don't have one you can sear them on a very hot pan for a minute) Figs are such a lovely looking fruit but this just transforms them into divine!


I made my caramel by adding two tablespoons of cane sugar into a hot sauce pan. I let this hang out and get toasty for a few minutes until starting to boil, then I added some vanilla bean paste, saffron threads, 2 Tbsp of butter, and a pinch of salt. I allowed all these guys to hang out in the pan for a minute or two getting to know each other and then I added almond milk (about a half a cup). I brought these guys back up to a rolling boil for two minutes and then let cool.


It is a great way to make a gluten free product work for you and a quick 30 minute gluten free breakfast or brunch!


Now for a bike ride to work off those calories!

Peace,
Angee

Product Review: Pamela's Products, Inc " Simplebites Chocolate Chip Mini Cookie"

Product Review: Pamela's Products, Inc " Simplebites Chocolate Chip Mini Cookie"

Greetings Explorers!

I have something important to tell the Gluten Free Folks around the world about this product. Oh my gosh, FREAKING YUMMTASTIC! 


This is the chocolate chip cookie I have been missing these past few years. 


These cookies are so wonderful that non gluten free noshers keep coming back for more. If you pop these babies in the oven for a minute or two, so that they get warm and gooey, you will be transported to a place in time where life is simple and a glass of milk (or milk alternative) can solve the problems of the world.  Kids, cookies just don't get much better than this.

 Another great thing about Pamela's products, Inc. donates to Celiac Sprue & Autsim Support, and Research Organizations! 




Peace and dreamy, chocolaty noshing,
Angee

Dr.Hauschka Skin Care Fits the Gluten Free Lifestyle

Dr.Hauschka Skin Care Fits the Gluten Free Lifestyle

This is good news! 124 of 130 Dr. Hauschka skin care products are gluten free per the German Celiac Society. To take a look go to :www.drhauschka.com/gluten or www.drhauschka.com

"Dr.Hauschka, a holistic skin care brand founded by Dr. Rudolf Hauschka and manufactured in Germany by WALA Heilmittel, still stands true to its original mission ingrained from the beginning—to Heal Humanity and the Earth. Dr.Hauschka Skin Care created a company powered by compassion, maintaining its interest of fostering well-being in the world, from ecologically sound methods of growing and sourcing ingredients to one-of-a-kind manufacturing processes and international fair trade initiatives. The brand's product offering encompasses an overarching message to consumers that their purity and efficacy are helping people to nurture their health and beauty as well as inspiring them to recognize and foster beauty and well-being in others." Source: http://www.prnewswire.com/news-releases/drhauschka-skin-care-fits-the-gluten-free-lifestyle-129645583.html

A Site Every Gluten Free Person Should Follow

Howdy Fellow Gluten Free Explorers,


Just wanted to drop a quick note about a site that I feel is a must have in any Gluten Free Kid's repertoire;
http://www.glutenfreewatchdog.org/


This site has priceless info to gluten free health.




Peace,
Angee

Product Sensitivity and Sadness

Greetings Fellow Gluten Free Explorers,

Today I am a little bummed to report that I have discovered other new sources of gluten in my life. After my lotion discovery I decided to look at my newly purchased line of shampoo, conditioner, volumizer & thickener, and hair spray. I am sad to report they all have gluten in them. Specifically wheat starch, and hydrolyzed wheat protein.

So I urge you to check all your products and fire the ones that don't play on the gluten free team!

Peace,

Angee

Itching and Scratching in Las Cruces

Greetings Fellow GF Explorers!


I have had a pretty mild but irritating and widespread skin rash for the past week and was having difficulty finding the culprit.  The offender to my derma turned out to be my new and lovely lotion that I had been enjoying tremendously. So a word of caution, Friends! Make sure that all products that you come into contact with are safe for you to use!


Peace,
Angee