Gluten Free Grains and their Benefits

I found this great resource at care2.com. 

photo from Awesome Cuisine.com

1.  Millet:

Gluten free millet provides a host of nutrients, has a sweet nutty flavour, and is considered to be one of the most digestible and non-allergenic grains available.  It is one of the few grains that is alkalizing to the body. Millet has always been a favorite grain of mine since I discovered it in my hippy days in the 70s!

Read about millet’s 12 health benefits, some interesting trivia and history, 10 tips how to use it, and 3 delicious millet recipes.
We use millet in our Healthy BootCamps. Besides all the health benefits, it is tasty and economical.

2.  Quinoa:

Quinoa is a Powerfood Vegetable Seed! Although referred to as a grain, it is actually a seed from a vegetable related to Swiss chard, spinach and beets. Quinoa is pronounced keen-wa not kwin-o-a. Learn its benefits, history, tips and cautions. Read all here:  8 Health Benefits of Quinoa – the Mother Food

3.  Brown Rice:

Rice feeds the world! Three billion people worldwide depend on rice for over half of their daily calorie intake. Most of them eat white rice.  Find out all the benefits of rice and which is better, white or brown at Brown Rice vs White Rice: Benefits and Cautions

4.  Cornmeal whole grain (not corn starch):

Cornmeal is an excellent source of iron, magnesium, phosphorus, zinc, and vitamin B-6. And cornmeal is good for: weak digestion, heart disease, high blood pressure, edema and gallstones.

Because corn is often genetically modified, one should only purchase organic corn or corn products.  However, even organic-labeled corn does not guarantee it is GMO free. Most individuals get  exposed to corn in so many products, often as a sweetener.  If you are not eating it in packaged or junk food-form, corn can be a healthy addition.

5.  Buckwheat:

Buckwheat is rich in flavonoids like rutin and a good source of magnesium. Buckwheat is good for your cardiovascular system. It’s a valuable food for those with diabetes, as it can be helpful for regulating blood sugar.

Note:  These grains are the most common grains that a person tries when they start going gluten free.  Read more less-known grains on the next page.

6.  Oats (make sure they are pure and uncontaminated):

Your grandma and the Scots ate oats because its inexpensive and grows anywhere. I eat oatmeal for its taste and nutrition and its many other benefits. Read all the benefits here:  10 Smart Reasons to Enjoy Oatmeal

There is some  controversy about whether oats is really gluten free.   Read here:  Is Oats Gluten Free?

7.  Sorghum (whole grain):

Sorghum contains large amounts of fiber, protein and nutrients.   In studies it has been shown to possibly inhibit cancer growth, protect against diabetes and help manage cholesterol. Sorghum is significantly more nutritionally dense than ordinary white flour. It is often eaten as a porridge but can also be ground into flour.

8.  Teff:

Teff leads all the grains in its calcium content, with a cup of cooked teff offering 123 mg, about the same amount of calcium as in a half-cup of cooked spinach. It’s also an excellent source of vitamin C, a nutrient not commonly found in grains.  It can be grown in areas that won’t support other crops.  The seed is so small it cannot be refined so is always a whole grain.

9.  Amaranth:

Amaranth contains significant amounts of B vitamins, calcium, iron and Vitamin C. Amaranth may help lower cholesterol. At about 13-14 percent, it easily trumps the protein content of most other grains. Amaranth was a major food crop of the Aztecs, domesticated between 6,000 and 8,000 years ago. The Aztecs didn’t just grow and eat amaranth, they also used the grains as part of their religious practices.

10.  Popcorn:

Movie lovers will be happy about this one! Popcorn has an abundant source of fiber and it has B vitamins and minerals such as manganese, magnesium, iron, zinc and phosphorous. Popcorn’s crunchy hull is rich in polyphenols—antioxidants that provide several important health benefits such as protection from coronary artery disease, protection from cancers, healthy bloodsugar levels and prevention from premature aging.

10.  Montina (Indian Rice Grass):

Indian rice grass was a staple of Native American diets. Pure Indian rice grass flour is super high in protein and fiber with 17 grams of protein, 24 grams of dietary fiber, and 24 grams of insoluble fiber in just 2/3 of a cup.  It has a strong wheat-like taste.

All the above grains are recommended by the Canadian Celiac Association.

Read more: http://www.care2.com/greenliving/eleven-gluten-free-grains.html#ixzz3DylPGxu3

12 Tips on Going Dairy Free

The author of one of my favorite cookbooks "Go Dairy Free" came out with this great tidbit on her blog.(see below)  I would highly recommend her blog and her cookbook. They are game changers!

Alisa’s Dairy-Free Tips

#1: Know the Enemy

Milk is a confusing and sneaky food. It lingers on labels under names like caseinate and whey. Yet ingredients like caramel color and cocoa butter are typically dairy-free! See and print my Dairy Ingredient List for instant label decoding help.

#2: Be Cautious of Non-Dairy

Did you know that under federal labeling laws, a product can be labeled as “non-dairy” as long as it contains less than .5% milk protein by weight. Though “dairy-free” is not a regulated term, most food producers unofficially use this phrase to represent products that are actually milk-free. For example, most brands of non-dairy creamer contain some dairy, but this entire line of dairy-free creamers is made without a drop.

#3: Stash Plenty of Snacks

The downfall of a change in diet is often hunger. If your stomach is rumbling and there aren’t any good options in plain view, the temptation to grab something old and familiar can easily win out. Keep an assortment of fresh fruit, trail mix (with nuts and seeds), homemade granola bars, dairy-free chocolate coconut milk beverage (yum!), cut vegetables with dip, healthy cookie bars, and nutritious vegan chips or crackers. See this post for more ideas: 10 Good Healthy Snacks for Sweet Cravings.

photo from godairyfree

#4: Don’t Assume

Back to milk’s sneakiness. Even store-bought bread, chips, and deli meat aren’t immune to a dairy invasion. On the flip side, some creamy foods that might seem dairy-rich are almost always milk-free, like mayonnaise (vegan or regular) or coconut milk. And yes, there ARE numerous brands of real dairy-free chocolate.

#5: Go Cold Turkey

Just like any food, if you continue to eat it in any way shape or form, you will most likely continue to crave it. If your goal is to go dairy-free, then cheating could easily derail your efforts. Of all dairy foods, cheese seems to have the most common addiction cycle. Just something to be aware of!

#6: Be Sweet to Yourself

A true blessing in disguise, most restaurant desserts are not dairy-free. This has probably saved me more than a few unwanted pounds, but sometimes my cravings don’t subside after viewing those enticing post-meal menus. For those predicaments, I keep rich, creamy dairy-free ice cream on hand (I love the almond-based ones, my family loves this cookie dough flavor)and have mastered a few quick dairy-free dessert recipes, like 5-Minute Mint Chip Vegan Mug Brownie Sundae and Raspberry-Infused Chocolate Pudding.

#7: Be the Ring Leader

Host the parties, pick the restaurant to meet up at, and suggest a walk in the park rather than meeting for ice cream. Most friends will appreciate not having to host, you making the decisions, or getting some exercise rather than inhaling unnecessary calories. When you host, you control the food. When you pick the restaurant, you can review the menus, ask questions in advance, and select the best option for you. When you skip the food meet-up, you have more time to focus on the friendship while getting your body moving!

#8: Expand Your Palate

Milk is just one food. Sure, our society has whipped it into a myriad of applications, but there are thousands of other foods, ripe for the picking. Add new seasonings to your spice cabinet; trial different grains; experiment with fruits, vegetables, nuts and seeds; and think globally. Cuisines of Asia, for example, (such as Japanese, Thai, Chinese and Vietnamese) are nearly dairy-free, naturally.

#9: Savor Substitutes

These days, there is at least one substitute for just about every type of dairy on the market. I adore almond milk with granola and in smoothies, coconut milk beverage for cooking and baking, rich coconut milk for a cream substitute (yes, it whips!), and almond milk ice cream or almond Greek-style yogurt for a light treat. My husband loves coconut milk creamer in his morning coffee (no sweetener required!). If you must, there are even substitutes for sour cream and all types of cheese – just be aware that they are not identical to their dairy counterparts.

#10: Keep it Simple

Enjoy favorites that are naturally or easily dairy-free for a seamless transition. Examples include stir-fries, spaghetti, peanut butter sandwiches, fried rice, burgers (meat or veggie), fajitas, grilled skewers, your favorite protein with roasted vegetables, and chili. For more ideas, see my post for 5 Easy Dairy-Free Mealsand the recipe links in dairy-free tip #11.

#11: Plan for Success

When first starting out, or simply in a rut, meal plans can be a lifesaver. At the beginning of each week, plot out your breakfast, lunch and dinner, and stick to it. With time, the diet will become second nature and you’ll be prepared to cook on the fly. For some tasty ways to fill up your menus, enjoy recipes from following resources:

• Over 1200 Go Dairy-Free Recipes
• So Delicious Dairy Free Recipes
• Go Dairy Free: The Guide and Cookbook

#12: Know What You’re Missing

A nutritious diet without dairy is more than feasible. In fact, enormous healthy populations around the world are dairy-free. But since our society tends to use dairy as a primary nutrient source, make sure your diet and lifestyle is well-rounded with Vitamin D, B12, calcium, and protein, in particular. Some dairy-free almond milks step in to provide all of the above!

Allergy-friendly foods for Toddlers

This post here is great for not only figuring out what to feed your toddler, but what to feed your kids in general. Making the switch to allergy-friendly food can be really tough. This gal has a gold mine of ideas!

Here are her suggestions:

• Milk: Almond or Coconut milk.  Be sure your child does not have a tree nut allergy before giving Almond Milk.
• Butter substitute: Earth Balance makes a dairy and soy-free margarine.
• Sweet Potatoes: Great cooked as fries or mashed up.  Add ketchup to fries or doctor the mashed sweet potatoes with brown sugar and cinnamon.
• Avocado:  Such a nutritious vegetable (or is it a fruit?) packed with healthy fat.  It isn’t typically a food that older kids like, so the earlier you can introduce it, the better you’ll be.  Just cut it up into little chunks and she can eat it plain.  You can also add it to rice or beans for more of a “meal”.
• My son loves flavored rice vinegar in rice.  It gives it a little tangy sweet flavor and stirs up the flavors a little for her.
• Beans, any and all:  Great for the little pincher grasp and very nutritious.
• Olives are great too.
• Mashed Potatoes: Since my husband is limited, we don’t make the traditional mashed potatoes.  But the alternative is very good and my non-allergy girls love them too.  I add a touch of olive oil (about 1 Tbsp) and enough chicken broth to bring it to the desired consistency.  Add salt to taste.  If you desire butter on it, you can add a pat when served.  You could use the Earth Balance butter mentioned above instead of the olive oil (although the olive oil is a very good fat for her to have).
• If she’s on the small side, a nutritionist always recommended adding olive oil to as many foods as possible.
• Hummus: My son LOVES hummus.  He eats it about everyday.  Since she’s so little, you probably don’t want to serve it with hard things like carrots or tortilla chips, but you could serve it with cut up tortilla shells or pita bread.  Just be sure to read the ingredients on the breads as they may contain dairy and/or soy.  Read hummus labels as well because some contain vegetable oil (soy-based).
• Sorbet: There are dairy free sorbets on the market (you’ll have to read labels for soy).  Be sure to read labels for cross-contamination.  You could also make homemade fruit sorbets or popsicles.  Just google it.
• Yogurt: Whole Foods carries a wonderful coconut milk yogurt, but it is pricey.  I want to try my hand at making homemade coconut or almond milk yogurt, but I haven’t yet.
• Bread & Jam: Since it’s probably wise to hold off on PB&J at this stage, most kids love Bread & Jam (just be sure to read those labels for bread and jam ingredients).  Since you have to avoid soy, you might have to resort to making homemade bread.  You can read the book “Bread and Jam for Frances” to go along with the treat.
• Buttery Noodles: Cook fun shaped noodles, add dairy & soy-free margarine or olive oil and a touch of salt.  She will love the taste and working with her “pinchers.”
• Soft Pretzels: I guess that store-bought brands contain soy, at the very least.  Here is a Whole Foods recipe for Homemade Soft Pretzels.  Substitute non-dairy milk.  I have not made this recipe myself, but it sounds great!
• Couscous: My son loved this stuff when he was younger.  It really helps the little ones learn to eat with a spoon.
• Polenta: This was recommended to my son by the nutritionist.  You will have to read labels and find one that doesn’t contain milk, but I’m not sure about soy.  I haven’t made it for a long time, but he always liked it.  I cut it into slices and fried it in some oil in a skillet and served with a little ketchup.
• When a recipe calls for milk, like pancakes, I just do a straight substitute with a non-dairy milk.
• Grains: If she seems to be handling those well, try different versions of oatmeal.  Steel cut oats, baked oatmeal, oatmeal w/ cinnamon, diced apples & raisins.  Cream of wheat is also very good.  Cooked rice with sugar and milk (non-dairy) is very tasty too.
• Snack: Mike Sell’s Puffcorn-they are made with corn oil and contain no butter.  My son loved these at this age because he could pick them up and they are easy to chew with fewer teeth.
• Of course, there is always the tried and true fruit, vegetables and meat.
• I’m not sure what your doctor has said about peanuts, but I would steer clear of that right now.
• Keep in mind that it takes about 10 times trying a new food before a child will develop a liking to it.  So don’t give up if she doesn’t like something on the first try.

A note of encouragement: When first dealing with food allergies, it is VERY overwhelming.  But you learn to work with it.  Pretty soon it becomes second nature, but remember that you always have to stay on your toes.

List of Allergy Friendly Table Service Restaurants

Want an easy way to see if you can grab anything to eat at a table service chain restaurant? This list here at http://glutenfreeguidehq.com/ does a great job of rounding up the allergen menus at many food establishments!

Healthy (Gluten, Dairy and Nut Free) Easter Basket Ideas

I loved nourishingmeals.com's easter basket ideas here. They are healthy and mostly allergy friendly. (I will exclude the ones that aren't allergy friendly.) 

May I also suggest:

• Theo Chocolate
• stickers
• a book
• Enjoy Life Chocolate chips in easter eggs
• Thomas trains
• pure maple candies
• water colors
• chalk for the sidewalk
• bubbles
• GF play dough (recipe here)
• dairy free hot chocolate dry ingredients in snack bags including marshmellows (go here for the recipe, minus the milk of course)
• trail mix of GF pretzels, Enjoy Life chocolate chips, and raisins, or Enjoy Life trail mix
• card game like Uno or Go Fish
• stamps and ink pad
• colorful erasers
• bookmarks
• Hot Wheel Cars
• silly bands or bracelets
• a children's devotional or Bible . . . .

This is what she suggests:

• organic fruit leathers
• chamomile tea bags 
• organic sunflower seeds for the garden (any seed pack would work) 
• a small box of Glee Gum 
• some natural children's toothpaste and a new toothbrush 
• natural lotion and soap (nut-free)
• a few dark chocolates
• art supplies 

I always fill the Plastic Easter Eggs with simple things that be used in creative play or eaten as a healthy snack. It is the joy of opening them up to see what's inside for young children, not the exact contents:

• polished stones 
• crystals
• marbles 
• beeswax crayons
• money
•  seeds 
• dried cranberries 
• dried mango 
• usually a few organic jelly beans

Interested in dying eggs naturally? We've done it before with red onion skins, turmeric, and spirulina. Here is a link to an exact process for dying eggs with natural colors from plants:" (Please go to her site here to get this link)!

{Gluten and Dairy Free} Snacks for Hungry Travelers

Check out these fun tips I found for snacking on the road from this great new blog Simply Savory. She has a lot of interesting recipes that seem to be always gluten free and often dairy free. Here are some of my additional notes. If you can't have nuts, try making a trail mix with pumpkin seeds, and sunflower seeds.  For veggies. . .  I saw this tip on Rachel Ray. . . Put the dip in a deep, round food storage container or leftover deli container. Cut your veggies to the height of the container and stand them up in the dip, then pop on your lid and you’ve got veggies and dip when you're ready for it!  The baby sweet peppers at costco would be perfect for something like this. I was shocked at how much vitamin C they have! Annie's has a lot of great salad dressings you could use, too if you don't want to make a dip. The Roasted Red Pepper one is my favorite. You could also do Trader Joe's hummus with the rice cakes or crackers (listed below) or even the Ener-G gluten free pretzels from freddies. I would use sunflower seeds, hemp seeds or pumpkin seeds in the trail mix.  What are your favorite snacks to take on the go?

• Nuts and dried fruit. Make your own trail mix: combine your favorite raw nuts/seeds (such as almonds, walnuts, cashews, pumpkin seeds, etc.) with chopped dried fruit (such as apricots, figs, dates, or raisins). Portion into small baggies or tupperware containers for easy snacking.
• Date balls. These treats keep well at room temperature and are filling. Try this recipe for Cranberry-Pecan Date Balls or this one for Cocoa Balls.
• Veggies and dip. Cut up carrots, bell pepper strips, celery, and cucumbers and dip them into your favorite spread. Try this one forCaramelized Onion and Chickpea Dip. If it’s not too warm out, veggies and a non-dairy dip will keep for 4-5 hours out of refrigeration before they start to get “questionable.”
• Boiled eggs. Pack a couple in your bag for a quick protein fix. You may want to bring a small bag or container to dispose of the shells in if you can’t find a garbage can nearby. Boiled eggs, when still in their shells, will keep for 4-6 hours at room temperature.
• Fruit. It’s nature’s perfect snack. Complete with it’s own packaging (the peel), fruit makes a nutritious and tasty snack to bring along with you not just when traveling but also once you arrive at your destination and need snacks throughout your vacation. The easiest options to eat on the go are apples, bananas, easy-peel oranges, and containers of berries. (The berries will need to be refrigerated after a few hours, though.)
• Rice cakes or crackers with nut butter. Another way to get a bit of protein on the go is by spreading nut butter (almond, cashew, or peanut) on rice cakes or crackers.

Everything You Need To Know About Stir-Frying

I love this graphic from Cooksmarts.com. It gives a perfect run down for making any kind of amazing stir fry!  I would use coconut aminos or gluten-free soy sauce instead of regular soy sauce since it contains wheat.  You can also use coconut sugar instead of brown sugar as it has a similar taste. You could make a months worth of meals with this graphic alone! You can leave off the nuts, peanuts or sesame! Maybe try sunflower seeds instead!

Gluten and Dairy in Disguise on Ingredient Lists

Gluten Free Vegan Love has this great post on hidden food ingredients.  There are many things that are not openly declared on the ingredient lists of products, gluten and dairy included.  Companies may use other words to indicate gluten or dairy are present that aren't obvious at all. For example, (as she mentions) these things can mean gluten is present when put on a label: (to find out the ones for dairy and egg, check out her great post!)

"Top Hidden Gluten-Containing Products

• Modified starch and food starch
• Artificial flavors
• Colorings
• Hydrolyzed vegetable protein (HVP) and hydrolyzed plant protein (HPP)
• Seasonings
• Dextrin and maltodextrin
• Tocepherols
• Vegetable gum
• Baking powder"

It's really frustrating that it can be so unclear. I've talked to people about this that are gluten free and have actually had them laugh at the idea that gluten or dairy,etc are not always openly called such on an ingredient label.  However, people can change their diets and wonder why they are not feeling better, and this can be exactly why: They truly haven't taken the gluten or dairy out of their diet by missing these things in products.  Cecelia's Marketplace Guide is a lifesaver because they do the guess work for you. All of the products in there are gluten and dairy free (the gluten and casein guide). It's not all inclusive, so there may be gluten and dairy free products out there that are not included in the manual. However, everything in there is guaranteed to be gluten and dairy free. This is especially helpful on a vacation where there are stores (for example "Publix") that might not be a chain where you usually live.   I have found a lot of Safeway brand products that I can eat which is especially helpful when traveling to Canada as they have Safeway stores on the West Coast.  

From my personal experience. . . for awhile I was feeling really sick and didn't know why. I had been on a bouillon kick (don't ask me why!) and was putting it in everything. The ingredients didn't say anything about wheat at all. So, I called the company just to make sure. The gal seemed shocked that I would ask such a silly question and told me for sure there was wheat in the product. Much to my shagrin, I took it out of my daily meals and really improved.  

So if all else fails, do feel free to call the company. I am always able to find someone at a company that knows if there is gluten or dairy in a product. The other thing is celiac.com is a great resource for those that are gluten free. You can search a product name in the box and there is usually someone who has already contacted the company about a product and shares what they found with the forum. This can be incredibly helpful.

Is Your "New Diet" Breaking the Bank?

I am about to reveal one of my favorite ways to save money on our food budget. It doesn't involve coupons and may seem too obvious to even state, but it's been revolutionary for us.  Wait for it. . .use the food you have to the fullest. Let nothing go to waste. How often do you clean out your freezer and find yucky frost bitten stuff that you need to chuck? How often does the same happen with your fridge? Or you find stale nasty things in your pantry that you kick yourself for not eating sooner?

1. Menu plan. If you take what you already have in your freezer, fridge and pantry and use it to plan meals you can make the most of what you have and save money. You can use allrecipes.com and put in the ingredients you have on hand to come up with recipes. If menu planning feels like a pain, my friend highly recommended the site http://www.plantoeat.com/ which makes menu planning easy and almost fun. Frugality Gal has these great printables (below!)

Check out this great printable from Frugality Gal!

2. Use what you have to make more. You can take little bits of veggies (ends of carrots, leaves of celery, etc) and throw them in a bag in the freezer. After you get a bunch of veggies, throw them in the crockpot with a bay leaf, salt  and water. Boom! You have veggie broth with hardly any work.  You can also take the bones of most meat and put it in a crockpot to make broth.  If you have just a few extra berries, mint or a random lime, you can add them to cake or drinks to make something special.

3. Eat up the leftovers. Even if I have a little bit left over I still keep it. Then periodically we have a smorgasbord buffet where I heat up everything and people get to pick what they want. Those little nibbles add up and can make a difference. Sometimes I throw a bunch of snacky things together on a divided plate or muffin tin and call it lunch (i.e. carrots, blueberries, rice, ham).  If I have one meals worth of leftovers and know my kids will all want it I divide it between them into small servings and then add snacky things as side dishes to make it a meal. (i.e. chips and salsa, red pepper slices, apple slices). Every last bit can be used.

4. Reinvent leftovers. Do you have a bunch of random veggies? How about making a stirfry or soup? Do you have leftover rice and chicken. How about frying it with some heart healthy oil and veggies to make a fried rice. Do you have noodles? Make up a new pasta dish or add them to a frittata. I sometimes even have a "make it up" meal on the menu for dinner. We have ended up with twice baked potatoes and other yummy delights by "accident". Having a potato bar is another great way to use up leftovers. Chili, meat, and veggies can go really nicely on a potato. You can take random leftover fruit and make a unique fruit salad (for a punch you can add some marshmellows, pumpkin seeds, dried cranberries or raisins!)

5. Your freezer is your friend. If you think you won't use something before it goes bad, your freezer is your best ticket. You can throw spinach, chopped onion or peppers in there. If you have sandwich meat that might go bad you can chuck it in there and take it out later when you really need it. Don't forget to label with with a permanent maker and a date. Everything looks the same in 2 months!The hard part is just not forgetting it is in there. You can put a sheet of paper on the freezer and list what you put in there (or do the same for the bottomless abyss otherwise known as a deep freezer). That way menu planning is easy and you don't lose sight of those random items you stored in there. (of course that never ever has happened to me.  I'm just sayin') We store Daiya cheese and corn tortillas in the freezer. When we need to make something with "cheese" we just take the Daiya out and sprinkle some on top, throw it in between tortillas to make quesadillas, lasagna or put it on fajitas. If I want it thawed I can take out a serving an hour or so before hand and it is ready to go by meal time.

What are you favorite ways to make the most of the food that you have? I'd love to hear!

Gluten-free in Airports

Confession time. I have a little fear of being stranded at an airport for extended periods of time without anything I can eat. In fact I have even had dreams about such things. I enjoyed reading this post (here) by the gluten free guru, "The Gluten Free Girl" about her experience being stuck at an airport longer than anticipated. She has great ideas to inspire, and guide you. Check it out!

30 Days to Easy Gluten Free Living

Living gluten-free is easy?  If you find this to be an oxymoron, hop over here to find a collection of blogs that for 30 days explored how to make gluten free living easy. These are the hot links:

Monday May 2nd    me ,  The WHOLE Gang sharing Easy Gluten Free Grocery Shopping Tips

Tuesday May 3rd  Iris from The Daily Dietribe sharing on How to Start a Gluten Free Diet.

Wednesday May 4th  Heather from Gluten-Free Cat sharing Smoothing the GF Transition with Smoothies

Thursday May 5th  Alta from Tasty Eats at Home sharing Make Your Own Convenience Foods

Friday May 6th  Elana from Elana’s Pantry sharing Quick and Easy Gluten Free Cherry Vanilla Power Bars

Saturday May 7th  Cheryl from Gluten Free Goodness sharing Easy Meals GF Style

Sunday May 8th  Megan from Food Sensitivity Journal sharing Gluten Free Baking Undone:  Easy Chocolate Peanut Butter Pie

Monday May 9th  Amy from Simply Sugar and Gluten Free sharing Magic Cookie Power Bars.

Tuesday May 10th  Ricki from Diet, Dessert and Dogs sharing Gluten Free Baking Tips

Wednesday May 11th      Ellen from Gluten-Free Diva sharing Gluten Free Travel Tips

Thursday May 12th     Kim from Cook It Allergy Free sharing Eating from your Garden for Easy Gluten-Free Living

Friday May 13th     Melissa from Gluten Free For Good sharing Gluten-Free Food Rules (recipes included)

Saturday May 14th  Brittany from Real Sustenance sharing Healthy Allergy-Free Quick Bread with easy flavor variations.

Sunday May 15th  Nicola from g-free Mom sharing Kids Lunch Boxes

Monday May 16th     Wendy from Celiacs in the House sharing Fast Food for Gluten Free Teens

Tuesday May 17th     Shirley from gluten free easily sharing Your Pantry is the Key to Living gfe

Wednesday May 18th     Nancy from  The Sensitive Pantry sharing Tips for BBQ and Picnics

Thursday May 19th    Heidi from Adventures of a Gluten-Free Mom sharing Tips for Getting Kids to Embrace Whole Foods

Friday May 20th  Silvana from Silvana’s Kitchen sharing Everything I’ve Learned So Far about Gluten-Free plus my Dairy-Free Nutella Knockoff recipe!

Saturday May 21st  Maggie from She Let Them Eat Cake sharing Easy Gluten-Free Living With Preschoolers and a Vanilla Cupcake recipe!

Sunday May 22nd  Sea from Book of Yum sharing Easy Gluten Free Vegetarian Soy Free Breakfast Burritos

Monday May 23rd     Tia from Glugle Gluten-Free sharing The Value of Support

Tuesday May 24th    Alisa from Alisa Cooks and Go Dairy Free sharing Wrap it Up-Thinking Outside the Bun

Wednesday May 25th  Hallie from Daily Bites sharing Cooking by Color

Thursday May 26th     Carol from Simply…Gluten-Free sharing tips on Entertaining

Friday May 27th   AndreaAnna from Life as a Plate sharing Tips on Traveling on Day Trips with Kids

Saturday May 28th  Zoe from Z’s Cup of Tea sharing Feasting With Their Eyes:  Food Packaging and Presentation For Kids

Sunday May 29th  Kelly from The Spunky Coconut sharing Buying in bulk to save money, Cooking in bulk to save time.

Monday May 30th  Rella from Penny Pinching Epicure sharing Gluten Free on a Budget.

Tuesday May 31st  Naomi from Straight into Bed, Cakefree and Dried sharing how to prepare grains so they are more nutritious & digestible and create fluffier wholegrain baked goods!