Sometimes out of the house and you need to eat. This can make a gluten free person panic, but fret not, here are my Gluten Free On the Go secrets to eating on the go and not being hungry. When I know that I'll be out running errands all day, I always have food in my handbag. This is something learned while living in New York City, you never knew when your regular commute was going to be disrupted because of a sick passenger or stalled train. It didn't happen very often, but I learned to be prepared. I like to have at least one bar on hand, like Van's Bars, or Kind Bars. I also always have a pack of nuts too, the packs by Emerald Nuts are great, my go-to is the Almond and Walnut pack. I always have two options, just in case I eat one and don't replenish it, I still have a back up. When I'm on a road trip, the good gluten free on the go options can be meager, but here are my tried and true Fast Food stops when I'm in a pinch. In-N-Out Burger- you can get any of their burgers protein style and you...Read More
With the recent recalls of gluten free processed foods such as Cheerios (check out my blog about this from last week) and Ocean’s Halo Gluten Free Seaweed Chips. It can really make you stress about what you're eating. My whole philosophy about being gluten free stems from the fact that I started this lifestyle back in 2007 before the proliferation of gluten free processed foods. Therefore I had to eat real food that was naturally gluten free or make my own gluten free items. I still keep that same philosophy. I know that's it can be very easy to go pick up a gluten free frozen meal or other gluten free processed foods at the store, but should we always be concerned about possible contamination? In light of these recent events should we be more stringent about what gluten free items we buy. Who should we trust to tell us the truth about a product really being gluten free? Should we be wary of everyone because they all want to cash in on this gluten free fad? Many of us are extremely busy and don't have the time to put into making gluten free food which can sometimes be more time-consuming to make because of the...Read More
So last week I shared the photo to the right on Instagram of a box of "gluten free" Honey Nut Cheerios (you can see the post here: https://instagram.com/p/8D7b0AKwTE/?taken-by=gfavenger>). I was very excited because this was my favorite cereal when I was a kid and I haven't been able to it eat in quite a while. I had a TON of comments on my post, some were excited like me and others were talking about an FDA investigation into a possible contamination of the gluten free cereal. Well, it looks like General Mills folded under the pressure and issued a voluntary recall on October 5, 2015 of some of their Gluten Free Cheerios products. UGH... Here is an excerpt from the General Mills website about the recall of some of their Gluten Fee Cheerios products: "We are embarrassed & sorry to share an incident that occurred at our production facility in Lodi, California, that allowed wheat flour to enter our gluten-free oat-based system. As a result, original and Honey Nut Cheerios produced on several dates may contain wheat and were wrongly labeled gluten free." Sourced from: www.cheerios.com Well, I don't have the box anymore because my non-gluten free husband ate most of it,...Read More
This week I'm making Mexican Corn and announcing the two winners of the SenaSea Seafood contest. The randomly selected winners of the SenaSea Seafood contest are Melanie and Byron and they have been notified via email about their win, and your Salmon Dinner for 8 will be on the way very shortly. Now to the Mexican Corn recipe, this is a really easy recipe with a really big taste payoff. So let's start with making the corn, you can grill, broil or steam it. I like grilling it, but always remember to keep the husk on if you are grilling or broiling to keep it moist, otherwise it has a tendency to dry out. Here's what I do: Soak the corn in the husk in water for 20 minutes before cooking. If you grill the corn, put it on the grill at a very high heat for 20 minutes, turning the corn at the 10 minute mark, the outside of the husk will get charred, but the corn will be nice and juicy. If you broil the corn in the oven, set the oven to broil, put the corn on the grates of the oven (you can put a cookie sheet at the bottom of...Read More
It's National Grits for Breakfast Day, so I'm making Cheesy Bacon Grits. I love grits! Whether it's yellow corn grits or white corn grits, sweet or savory they are amazing for pretty much any meal. Usually when I have them for breakfast I have them with a little bit of butter and brown sugar, but for this holiday I decided to kick it up a notch and add some cheese and bacon to make it undeniably awesome. Please check out this week’s Gluten Free Avenger Episode 25: Cheesy Bacon Grits, you can click below to start viewing or use this link (http://youtu.be/vaVl5DSUWqI). Please scroll below to see the full recipe. Cheesy Bacon Grits 1 ½ cups milk1 ½ cups water3 tablespoons butter1/2 teaspoons salt¾ cup quick grits (not instant)to garnish: cheese (fried eggs, chopped crisp bacon) Bring first four ingredients to a boil over medium-high heat in a heavy saucepan.Slowly add the grits, stirring constantly until smooth.Turn the heat down to medium-low, cover pan, and cook for about 6 minutes, or until smooth, stirring several times.Serve with bacon and cheese.