I heard through the grapevine that General Mills has discontinued Strawberry Chex due to poor sales. This means no more Chocolate Chex mixed with Strawberry! I guess I should cherish my half open box in my pantry, huh? RIP, Strawberry Chex. Feel free to call & voice your opinion: 1-800-248-7310.

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Another discontinued product – Whole Foods has discontinued it’s 365 Everyday Value Gluten-free Mixes line. I found this upsetting news on Gluten-free Philly’s blog.

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With Valentine’s day coming up, I thought it was important to share this article I wrote for Celiac-Disease.com. Some candy that is gluten-free in its regular form may not be gluten-free in its holiday form. Please beware!

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There has been yet another recall for undeclared wheat. You can read more about it here.

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Now, a possible hot topic. I was on Twitter today when I came across a Tweet from @jenniferGFinGA mentioning that “Tofurky’s Lemon Pepper Tempeh is labeled #GF, but wheat is in the ingredient listing”. I went to Tofurky’s site to investigate this. Here is what I found:

Ingredients: Organic soybeans, water, shoyu soy sauce (water, GMO-free soybeans, wheat, salt, culture), garlic, organic evaporated cane juice, lemon juice concentrate, organic apple cider vinegar, sea salt, black pepper, culture (rhizopus oligosporous).
Contains: Soybeans, wheat*.
*Wheat used in fermentation of soy sauce but independent lab tests detect no residual gluten.

What are your thoughts on that? Would you eat the product? Is this a situation like that of the McD’s fries where there is no gluten present after the processing of the flavoring in the oil? Or like vinegars & alcohols that are made from fermented grains & then distilled and then considered to be “gluten-free? I did send an email to Tofurky just to get their thoughts (that was also before I saw the part about the independent lab tests). Is that enough for you? I’ll share my thoughts in another post. I am curious to see what you all have to say.

Lentils are a nutritional powerhouse. They are also naturally gluten-free – one of my favorite things in the world. Naturally gluten-free foods make my life so much easier. Lentils are much easier to prepare than dry bean – taking less than an hour and there is no soaking involved. Here is some information on lentils from The World’s Healthiest Foods:

Lentils are legumes along with other types of beans. They grow in pods that contain either one or two lentil seeds that are round, oval or heart-shaped disks and are oftentimes smaller than the tip of a pencil eraser. They may be sold whole or split into halves with the brown and green varieties being the best at retaining their shape after cooking.

Health Benefits

Lentils, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. But this is far from all lentils have to offer. Lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein-all with virtually no fat. The calorie cost of all this nutrition? Just 230 calories for a whole cup of cooked lentils. This tiny nutritional giant fills you up–not out.

Lentils-A Fiber All Star

Check a chart of the fiber content in foods; you’ll see legumes leading the pack. Lentils, like other beans, are rich in dietary fiber, both the soluble and insoluble type. Soluble fiber forms a gel-like substance in the digestive tract that snares bile (which contains cholesterol)and ferries it out of the body. Research studies have shown that insoluble fiber not only helps to increase stool bulk and prevent constipation, but also helps prevent digestive disorders like irritable bowel syndrome and diverticulosis.

Iron for Energy

In addition to providing slow burning complex carbohydrates, lentils can increase your energy by replenishing your iron stores. Particularly for menstruating women, who are more at risk for iron deficiency, boosting iron stores with lentils is a good idea–especially because, unlike red meat, another source of iron, lentils are not rich in fat and calories. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism. And remember: If you’re pregnant or lactating, your needs for iron increase. Growing children and adolescents also have increased needs for iron.

One of my favorite ways to make lentils is Honey Baked Lentils. I also love to make Lentil Tacos (a method I will share below). I have a new recipe from Veganomicon that I have been dying to try for Snobby Joes that use lentils.

Lentil Tacos/Mexican Pizzas

Cooked Lentils (follow directions on package; I used 365 Organic Lentils)

1. 1 cup lentils (this makes a lot of lentils!)
2. 4-5 cups hot water
3. Simmer gently with lid tilted until desired tenderness is reached, about 30 – 45 minutes.
4. Drain

Taco Seasoning

Refried Beans (I used Trader Joe’s)

Tostada Shells

Cheese

Olives

Tomatoes

Red Hot

1. Take 1/2 cup of cooked lentils per serving and add 1 tsp of taco seasoning per serving (I used Old El Paso Original).
2. Mix with a touch of water until well combined.
3. Heat 2 tostada shells according to the package directions or use corn tortillas & bake in the oven. (I used Ortega).
4. Spread your refried beans over your tostada shell; top with half of the lentils & shredded cheddar cheese.
5. Bake until cheese is melty.
6. Top with olives, tomatoes & Red Hot

I used 2 tostadas & half a cup of cooked lentils for one serving. You can easily make this for more, just adjust the seasoning. The pkg. suggests 1-2 tsps per serving of meat, so I used 1 tsp for one serving of lentils. Technically a serving of lentils is 1 cup, but I was using refried beans, too, and there is no way I could get 1/2 cup of lentils on each tostada shell.

Lentils are important for me right now in getting the fiber, carbs, protein & iron that I need while training for my marathon. I also donated blood on Monday, so I need to replace what I donated. Red meat is a good way, but I don’t eat a lot of red meat, so lentils it is! 🙂

About a month ago, I was sent some wonderful, complimentary samples of products made by Katz Gluten-free. We received Challah rolls, Chocolate & Cinnamon Rugelach and Chocolate Chip Cookies. Katz Gluten-Free products are certified gluten-free by the GIG. Some more info on Katz Gluten-Free:

Katz Gluten Free Bake Shoppe was established in early 2006 by F. Katz, with not much more than a home model kitchen mixer, some thoroughly tested recipes, and an unyielding quest for perfection. As word of our famously delicious confections rapidly spread, so did our base of operations.

Today, Katz Gluten Free operates out of a state-of-the-art facility, which has been Certified Gluten-Free by the Gluten Intolerance Group® (www.gluten.net) , for our unmatched reliability in complying with strict gluten-free standards. Our facility is completely nut-free and dairy-free. All of our products are certified Kosher, and are under the stringent supervision of the OU and Rabbi Y. Gruber.

As the mother of two children who are gluten intolerant, Mrs. Katz knows firsthand the hardships and daily struggles parents endure in their attempts to maintain a thoroughly gluten-free diet for their kids. She knows – as only a parent could – that the only way to minimize and avoid temptation, is by offering a variety of products that are rich in flavor, texture, and taste. That is why she constantly strives to concoct recipes that are as luscious as they are healthy.

We feature an extensive, ever-expanding selection of products, to meet the culinary demands of every gluten-intolerant individual. Our products consist only of pure, all natural high-quality and fresh ingredients, with no preservatives added, and are thoroughly taste-tested to ensure absolute goodness in every bite.

At Katz Gluten Free, we are truly passionate about our products and we hope that so are you. Our entire staff is committed to earning your satisfaction. We therefore welcome and anticipate your comments and suggestions. It is, after all, your input and feedback that have helped us achieve our goal of creating the most sought-after baked goods in the gluten-free market.
Are you looking to break free from gluten foods?

If you answered yes then you are absolutely in the right place. Just like you, we also love the smell of freshly baked bread. We anticipate every bite of a decadent chocolate cake. We also can’t stop eating delicious cupcakes. The problem is that gluten just doesn’t get along with us. That means that all the yummy delights like strips, muffins, cookies and challahs are off limits. Gluten foods can wreak havoc with a gluten sensitive person. The reactions can be mild to life threatening. So, like the rest of you who can’t eat gluten foods or have kids that can’t eat gluten foods, Mrs. Katz was left with very little choices. That’s why in 2006 she went on a mission. Armed with traditional recipes and the belief that gluten free food can taste just as good as gluten foods, she started her own gluten free trading company.

Our complete range of foods is certified Gluten Free

Everything in our menu is gluten free. Not only do we also make sure that it is dairy free and nut free. This ensures our customers health and well being. We are also very proud of our dedicated factory that only produces products that are not gluten foods. This means none of our menu items is effected by cross contamination from gluten foods. This is something most manufacturers should also be aware of. When gluten foods and gluten free products are produced in the same facilities, gluten from the production line can easily contaminate gluten free food. This can be very detrimental to individuals who need to be on a strict gluten free diet.

So when you try one of our cakes, challahs, cookies, muffins, strips, rugelech, breads, rolls, loafs or pizza crust you can rest assured that every step has been taken to safe guard your health and please your taste buds. Katz gluten free makes sure that it is gluten free and full of taste.

Cinnamon Rugelach -The original, famously delicious taste and rich cinnamon flavor of these rugelech make for a mouthwatering treat, which is perfect for dunking in a glass of milk.

Chocolate Rugelach -The original, famously delicious taste and rich chocolate flavor of these rugelech make for a mouthwatering treat, which is perfect for dunking in a glass of milk.

Chocolate Chip Cookies -Generous chunks of chocolate chips in this delicious cookie make it a favorite treat, when served with a glass of milk or on its own.

Challah Rolls – With an incredibly soft and fluffy texture and scrumptious homemade taste, our Challah rolls easily surpass the taste of regular Challahs. These delicious rolls do not crumble, and can go straight from the freezer to your table without being reheated.

I was unable to sample the Challah Rolls, as I can’t eat sesame seeds. Jon was able to eat the rolls with his burger. He enjoyed the roll, but did mention that it was a little dry. I am not sure if this was due to my freezing the rolls upon arrival or not. I defrosted slightly in the microwave & then toasted. Perhaps I should have defrosted on the counter at room temperature.

Both the rugleach & cookies were awesome. Great textures & flavors. If you made me pic a favorite, I would have to go with the Chocolate Rugelach! I had never had Rugelach before (even before going gluten-free), so this was a real treat.

You can purchase Katz Gluten-Free products direct from their website.

I received box of Perky’s Crunchy Rice & Perky’s Crunchy Flax Cereals made by Enjoy Life to review. I had seen Heidi, of Adventures of a Gluten-free Mom, make Crunchy Flax Cereal Bars and thought that they would be a perfect way for me to sample the Crunchy Flax Cereal. But first, some information about Enjoy Life and the Crunchy Flax & Rice Cereals.

From the website:

After 25 years, Perky’s “Nutty” Flax and Perky’s “Nutty” Rice (“nutty” in the name, not in the ingredients), have become part of the Enjoy Life® brand, and are now known as Enjoy Life Crunchy Flaxand Enjoy Life Crunchy Rice! Crunchy Flax and Crunchy Rice have the same great taste and texture that folks have come to enjoy, only a new name and look!

Like all Enjoy Life products, Crunchy Flax and Crunchy Rice are certified gluten-free by the GFCO and free of the eight most common allergens. They contain NO: wheat, dairy, peanuts, tree nuts, egg, soy, fish or shellfish. Also free of casein, potato, sesame and sulfites. Crunchy Flax and Crunchy Rice are made in a dedicated nut-free and certified gluten-free facility. Ingredients are additionally tested to ensure strict allergen control standards are met

All Enjoy Life® products are certified gluten-free by the Gluten-Free Certification Organization (GFCO), an independent service that supervises gluten-free food production according to a consistent, defined, science-based standard that is confirmed by field inspections, in order to achieve heightened consumer confidence and safety. Learn more at, www.gfco.org.

Crunchy Flax is 100% natural, sweetened with fruit juice and honey, has 50g of whole grain, 425 mg of Omega-3’s and 6g of fiber per serving. It’s not only a delicious, but nutritious way to start your day!

Crunchy Rice is 100% natural, sweetened with fruit juice and honey and is low fat and low sodium. Enjoy with milk or yogurt (including your favorite non-dairy alternatives), or throw in your trail mix for an extra crunch!!

I have enjoyed both of these added to my morning oatmeal & Greek yogurt.

Now, onto the recipe. I made some minor changes to Heidi’s recipe.

1 cup of Xagave (agave nectar)

1 cup peanut butter (I used Trader Joe’s Creamy Salted)

4 cups Perky’s Crunchy Flax made by Enjoy Life

1 cup Lara’s Rolled Oats

1/2 cup dried cranberries

1/2 cup Navita’s Naturals Cacao Nibs

1. Line a 9 x 13 pan with parchment paper

2. In a large saucepan, combine Xagave and peanut butter over medium heat

3. Bring to a boil & cook for 1 minute, stirring constantly.

4. Remove from heat & add the remaining ingredients, mixing well & spread into prepared pan.

5. Use a piece of parchment paper to press into pan and flatten out.

6. Cool in the refrigerator for about 30 minutes or until the bars are cool. Cut into bars.

The cast of characters:

The bars, ready to cool:

The bars:

These not only make a great on-the-go breakfast, but a great pre-run fuel choice! Thanks for sharing a great recipe, Heidi!

A few months back I met this really cool girl on Twitter. This really cool girl is named Lauren and is the writer of Celiac Teen. Lauren has some amazing recipes & is just the sweetest person. Lauren has taken the time to collect & put together an ebook to help those people struggling in Haiti. Lauren collected 87 recipes from 71 different contributors! She has compiled the ebook & now has it up for “sale”. All you have to do is go here. You can then donate as little as $10 or as much as you would like for the ebook. There are some amazing recipes from some amazing people. I can’t wait to get to cooking! Thank you Lauren! You are such a selfless person.

Are you one of the unlucky ones who got snow dumped on them in the past 72 hours? I was whining about the snow we got here in Ohio until I heard & saw pictures of what the people in Philadelphia & DC got. 30+ inches? Wow!! We got 12 or so inches and I thought that was a lot. Spring can’t get here soon enough, that is for sure.

Today is Super Bowl Sunday! I am not much of a football fan (please don’t throw anything at me 😉 ), so you won’t see much blogging about football here. Jon is rooting for the Saints and Hannah is rooting against Jon! LOL! How is that for some sibling rivalry?

Sunday – Buffalo Chicken Dip, Rotisserie Chicken, veggie tray veggies, & salad

Monday – Filet Mignon, baked potatoes, sauteed asapargus & salad

Tuesday – Tacos, refried beans, corn & salad (Jon was very upset that I left this off the menu last week!)

Wednesday – Burgers (Sunshine for me), sweet potato fries, broccoli & salad

Thursday – BBQ Salmon, coconut baked brown rice, roasted veggies & salad

Friday – Pizza, salad & fruit

Saturday – Fend for yourself! 🙂

Baked Goods

Scones (new recipe)

Waffles

Make sure to check out Orgjunkie for some more menu ideas.

Busy week here in our house ending in a larger than expected snowstorm that dumped 10 – 15 inches on us. That sounds bad, but when you see what some areas on the east coast got, we got nothing! DC got 30 inches so far & it is still coming down!

Several products have been recently certified by the GFCO (Gluten Free Certification Organization). From the GFCO’s website:

Mission

Gluten-Free Certification Organization (GFCO) provides an independent service to supervise gluten-free food production according to a consistent, defined, science-based standard that is confirmed by field inspections, in order to achieve heightened consumer confidence and safety.
Vision

GFCO envisions simplified consumer identification of gluten-free foods based upon the presence of the GF Certification Mark on product labels, and that this mark is known as the gluten-free standard for consumers.
Values

GFCO seeks to improve the health of those living on a gluten-free diet by providing a system that ensures standards, which are based on sound scientific research.
Overarching Principle

GFCO provides consumers and manufacturers confidence in knowing, that products labeled with the GFCO certification mark meet the strictest standards for gluten-free. These voluntary standards go beyond the requirements of government laws and regulations in order to ensure public confidence.
Goal

GFCO provides a uniform system, using strict standards to certify a product gluten-free and enables people to easily identify GF foods with confidence.
Objectives

GFCO’s primary responsibilities are to
1) Contribute to the health of consumers with gluten intolerance, by offering a certification mark for gluten-free foods that meet stringently high inspection standards, based on scientific research.
2) Recognize and support food manufacturers, who provide safe gluten-free products.
3) Make decisions and actions that which do not knowingly compromise or impair consumer health.

The most recent products are:

Fage Dairy USA
Wellshire Farms
Conte’s Pasta
Mary’s Gone Crackers
Nana’s Cookie Company

Medifast

Fresh and Ready Foods

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I have several new articles up this week. The following are all on the Examiner:

Recall for undeclared wheat

Gluten Nanny holding a workshop in Dublin

Raisin Rack’s February sales

Joan’s GF Great Bakes English Muffins Review

These are all on Celiac-Disease.com:

Trader Joe’s Women’s Once Daily Multivitamin & Mineral Supplement

Living Gluten-free – The Teenage Years

Traveling Gluten-free – Teen Version

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If you want to give Zing Bars a try, now is the time. There is a special discount code for my readers through the end of February. Please click here for more details.

Hope you all have a great Super Bowl Sunday! Who is your team? Jon is rooting for the Saints. Hannah is just rooting against Jon. LOL!

Thanks to all who entered the giveaway for the Luna & Larry’s coupons. I used Random.org to choose the winners.

Random Integer Generator

Here are your random numbers:

16 22 1
Timestamp: 2010-02-07 00:14:58 UTC

#1 Elissa Mahler
February 4th, 2010 at 8:35 am
I would love to win one of these! I am always on the lookout for good gluten free food!

#16 Colleen
February 4th, 2010 at 9:29 pm
I love your blog and all your product reviews. I am a newbie and your advice and suggestions are excellent. I would love to try dark chocolate bars!

#22 Karen Grdina
February 5th, 2010 at 4:06 pm
We would love to try the chocolate peanut butter!!!

Please shoot me an email with your contact information & I will get the coupons out to you ASAP! kim@glutenfreeislife.com

Congrats!!!

As I posted the other day, I was confused about the labeling on the new Multigrain Puffins. I sent an email to Barbara’s and here is the response I got:

Hi Kimberly,

Thanks for your inquiry and comments about the oat flour in our new Multigrain Puffins.

Barbara’s Multigrain Puffins contain only “pure” oats, which are certified uncontaminated.

As you may know, for many years those adhering to a gluten-free diet omitted oats due to cross-contamination with wheat, rye and barley. Barbara’s commitment to a true wheat-gluten free product led us to purchase “pure” oats.

These oats cost almost four times as much as conventional oats but the result is a truly wheat gluten-free oat. Our oat products are certified by the Gluten-free Certification Organization (GFCO) and tested by ELISA (enzyme-linked immunosorbent assay). Further, our production team follows strict protocols to make and package Multigrain Puffins to avoid possible cross-contamination. We test every batch through a third party accredited lab. No product leaves our facility until we get back the clean test results. By ensuring quality at each step, Barbara’s Bakery is able to guarantee a safe, delicious and nutritious gluten-free cereal.

What do authoritative organizations say about pure oats?
Recent studies show that pure oats can be safely eaten in a gluten-free food plan. Several authoritative organizations are now allowing for oats in a gluten-free diet:
– In April 2008, the American Dietetic Association’s hot topic on the inclusion of oats in a gluten-free diet stated, “although oats contain the gluten protein, avenin, research shows that pure oats in moderation (1 cup, cooked) are safe for most people with CD (celiac disease), however, most oats and oat products sold can be cross-contaminated with gluten-containing grains.”
– The American Dietetics Association’s Nutrition Care Manual patient education materials state, “In the past oats were believed to be harmful to persons with celiac disease. Based on recent research, moderate amounts of uncontaminated oats are now considered safe to include in a gluten-free nutrition prescription. However, commercially available oats in the United States may be contaminated with small amounts of wheat, barley, or rye.”
– Health Canada and the Canadian Celiac Association (CCA) conclude that the “majority of people with celiac disease can tolerate moderate amounts of pure oats.”

Additionally, I asked about the PB, Cinnamon & Original Puffins and they are NOT gluten-free. Here is a list of gluten-free products that Barbara’s offers:

Below are listings of Gluten Free Products and products made with Gluten Free Ingredients. This information can also be found on our Web site at www.BarbarasBakery.com, click on Healthy Lifestyles, select Special Diets from the menu on the upper left corner of the page.

 

MADE WITH GLUTEN FREE INGREDIENTS: (Because we don’t test for gluten and do not manufacture in gluten free environments, we cannot guarantee that there is no cross contamination from gluten containing grains in these products.)

Cheese Puffs, Original
Cheese Puff Bakes, Original
Cheese Puff Bakes, White Cheddar

 

GLUTEN FREE (tested to contain less than 20 ppm of gluten)

Honey Rice Puffins Cereal
Multigrain Puffins (made with gluten free oats)
Brown Rice Crisps, Organic
Corn Flakes, Organic

 

We hope this information helps you out with your dietary needs.

So, there you have it. I am going to be on the lookout for the Multigrain Puffins so that I can give them a try. I love the Honey Rice Puffins – so I am hopeful! 🙂

I was lucky enough to receive some complimentary samples of Lucy’s Cookies a couple weeks back. Lucy’s cookies are now being carried in select Starbuck’s, along with a few other gluten-free snacks.

Who is Lucy?

When Dr. Lucy Gibney learned her child had severe food allergies, she got down to some serious medical research — in the kitchen. Today, Lucy’s® cookies stand as delicious proof that no one should have to sacrifice tasty treats because of their dietary concerns.

What makes Lucy’s Cookies so different?

Every crispy, crunchy, delicious Lucy’s® cookie is gluten free and baked without dairy milk, butter, eggs, casein, peanuts or tree nuts. But you’d never know it. They taste delicious!

Some awesome facts about Lucy’s:

• Certified Gluten-free
• Vegan
• Kosher
• Woman Owned Business

There are 4 different varieties of Lucy’s cookies:

Chocolate Chip

Cinnamon Thin

Sugar Cookie

Oatmeal Cookie

These cookies are super good! You would never know that they are missing not only gluten, but dairy and eggs! The flavors & texture are awesome! The nutrition stats are decent at 120 – 130 calories, 2 grams of fiber, 4.5 grams of fat & 1 gram of fiber per 3 cookies. If I had to choose a favorite, it would be the Cinnamon Thin & Jon’s is the Sugar Cookie.

Along with Starbuck’s and on Lucy’s site, you can also find Lucy’s cookies in over 7,000 stores across the US & Canada! Please use the store locator to find a location close to you.

Have any of you guys tried Vita Coco Coconut Water? Another naturally gluten-free product. There is a deal right now on Amazon on this stuff. I tried out another brand of coconut water last week immediately after my long run of 10 miles & felt much better after rehydrating with that than I do when I use Gatorade. I love that there are so many electrolytes in it: potassium, magnesium, calcium, sodium, and phosphorous. I also just became of fan of Vita Coco on Facebook – I can’t wait to try this stuff out! I will make sure to write a review once I have tried it out for a while. 🙂