This is the response I received:

Hello Kim,

I just wanted to get back in touch with you regarding your question about certification of the Perfectly Simple ZonePerfect bars.

Perfectly Simple bars meet the FDA definition of gluten-free and are compliant with all gluten-free regulations. The bars are made with gluten-free oats.

Equipment, ingredients, and finished product are tested to meet all requirements issued by the Gluten Free Organization (www.gfco.org). Perfectly Simple Bars are tested to meet the FDA standard of less than 20 ppm of gluten (i.e., ~1 mg/50g bar). In addition, Perfectly Simple bars are manufactured on a line that is certified and tested to be designated as gluten free by the Gluten Free Organization (www.gfco.org).

Please let us know if you have any additional questions.

Sincerely,

Lara

Consumer Relations

Abbott Nutrition

So, anyone try the new Perfectly Simple bars yet?  If so, what did you think?  I hope to pick some up soon to try them out.  I can’t decide which one I want to try – they all sound good!

I love how this Huffington Post article goes on to explain what Celiac Disease and non-Celiac gluten sensitivity is!  While I love hearing about the gluten-free diet in the news, I don’t want people getting incorrect information or thinking that it is a fad diet.

One can only hope that if Cyrus is going to continue following the gluten-free diet that she is careful to make sure her facts are correct if she chooses to talk about it.  With as many followers as she has on Twitter, she has quite the arena to spread information.

Care to share your thoughts on this?

Here is a quick picture of Brandie and me after our first race of 2012:

Now, without further ado, Brandie:

Over the past three years I’ve spent countless hours and thousands of dollars looking for an answer to the tummy troubles that have plagued me for years.  I was diagnosed with lactose intolerance in my early 20’s and then in my 30’s began struggling with what seemed to be everything I ate.

 

In 2010 my Gastroenterologist suggested that gluten may be the culprit and ordered a Celiac panel.  At this point I’d already started to have some suspicions that gluten intolerance or Celiac could be to blame for many of the health issues I’d experienced such as the obvious digestive issues, difficulty focusing at work and home and fatigue and vertigo to name a few.  My test came back negative so I started eating gluten again.

 

In summer of 2011 I started to exhibit gall bladder symptoms which only added to my already sensitive stomach.  I’m not at all in the “at risk” category.  I’m under 40, weigh 100 lbs, I’m a runner and stay very active, and I haven’t eaten fried foods or fatty foods in years.  Once it was determined that my gall bladder was in fact the issue and would require surgery I began doing my own research on  gall bladder disease and discovered that food allergies can actually have a enormous  impact on gall bladder health, which my surgeon confirmed at my post op visit.

 

I maintained a gluten free diet for about two months, before and after my surgery, and my symptoms disappeared.  However once I recouped from my surgery I began sneaking bread, granola bars and cereal to name a few and my symptoms returned with a vengeance.  In January of 2012 I’d finally decided it was time to completely cut gluten out of my diet.  In addition to the items mentioned above I’d also been coping with an itchy rash/welts on my lower back for about 3 years.  I’d tried different creams and soaps over the years but it never improved.   I’ve been completely gluten free for a little over two months and not only are my digestive issues gone, the rash that has plagued me for some many years has cleared 100% .  Though I’ve been tested for Celiac’s twice and both tests were negative my body has made it very clear that gluten simply isn’t an option for me any longer.  I’m new to the GF life and I’ve had some slip ups but I’m thankful I made the change and my body has responded favorably to my decision.

I’ve only been gluten free about two months so I’ve not yet mastered the art of gluten free baking. To be honest I never really mastered the art of baking at all and many of the gluten free recipes I’ve found online look not only time consuming but risky and costly so I’ve not experimented as much as I used to. I have a serious sweet tooth so passing on cakes and cookies at social gatherings has been though but I know what the outcome would be if I chose to indulge which keeps me in check, but still longing.

Recently many of my non gluten free friends have been blowing up Facebook with a recipe for “Slutty Brownies“. Ok so the name is wildly inappropriate I’ll admit, but this dessert is a chocolatey trifecta! The bottom layer is chocolate chip cookies followed by a layer of Oreos cookies then topped with brownies – what’s not to love?

On Friday a coworker brought in a batch to work and gave me one to try. I sniffed it for awhile weighing my options then decided that choosing to intentionally gluten myself the day before a 12 mile run was nothing short of insanity so I opted to give them to another coworker.  I watched her as she sunk her teeth into this heavenly treat, creepy yes, anxious to hear her response, which went a little something like this, “I’m in love.” It was at that moment I knew I had to figure out how to make a gluten free version of the “Slutty Brownie”.

There are a lot more gluten free options in the grocery stores these days for everything from Bisquick to Brownies.  I’ve experimented with a few and have found that some have a funky aftertaste while others taste very much like the full gluten versions of my past.

For this recipe  I choose Betty Crocker’s Gluten Free Chocolate Chip Cookie Mix in a box, mixed according to the directions , for my bottom layer;  for the middle layer I used Kinnikinnick Kinnitoos chocolate sandwich creme cookies; and for the top layer I used Betty Crocker’s Gluten Free Brownie Mix in a box, mixed according to directions.  It took a whopping 10 minutes to mix and assemble the ingredients. I placed each layer in an 8×8 glass pan and baked on 350 degrees for about 40 minutes.  It was just that easy and even more impressive, I didn’t burn them.

I waited a total of five minutes before I cut into them for a little taste test. The consistency and taste of each layer was just as I remembered. I cut up the rest of the pan once they cooled.  I was worried that they might crumble or fall apart but they came out perfectly. I enjoyed three-ish brownies today, my kids and husband each tried one and everyone gave them two big thumbs up.   I will definitely make these again, but next time I’ll try to show a little more self control.

I don’t know about you, but I need to make these – STAT!  Brandie and I talked about these on our 12 mile run on Saturday and I believe that I already have all of the ingredients!

Thank you Brandie for sharing your story and this recipe with us!  Baking gluten-free doesn’t have to be difficult – get creative & have some fun!

This weekend I completed my last long run before my upcoming half marathons.  The first one is on April 22nd (Earth Day).  Tapering is a great time for the body to rest and repair itself in preparation for race day, yet it is hard on the mind.  I have struggled before with tapering before a race and am working on a plan to get me through as painlessly as possible. 

1.  Think rationally.  Ha!  I am sure this is much easier said than done.  I always tend to feel like I need to do more – more speed work, more lifting, more.  Realize that “more” is not a good idea at this point in time and perhaps write out some goals to work towards after my upcoming races.

2.  Sleep.  The night before the race is never a good night to sleep for me.  I will try to focus on sleeping well between now & then. 

3.  Eat.  I have a tendency to cut back when I am not running or working out as much.  Focusing on proper nutrition to help my body recover from training and get ready for the race is going to be my way to combat this.

4.  Follow the training plan as written.  Do not add miles when tempted to.  The plan was written by an experienced coach and was written this way for a reason. 

5.  Hydrate properly.  I always do this, but it is more important now than ever.  Upping water intake the day before the race is too late. 

6.  Do not let my mind play tricks on me.  There is a quote that one of my MIT coaches uses “The hay is in the barn.”  There is nothing else that I can do now that will prepare me any better at this point. 

7.  Have faith in the hard work that I put in during my training.

I have written all of these out on a piece of paper that I plan on taping to the wall behind my desk. 

For more tips on tapering, check out this article from Runner’s World.

My kids are still in bed, can you believe it?  I expect it from the teenager, but Hannah is usually up at the crack of dawn.  Perhaps the Zyrtec she began taking this week is making her drowsy.  No complaints from me – a little extra quiet time to drink my coffee get some writing done is fine by me!

Since today is Easter, I thought I would share some links to gluten-free information on candy to make life a little easier should the kids (or adults) happen across some candy they are unsure of.

• Hershey’s gluten-free candy list
• One of the largest gluten-free candy lists around from MyGlutenFacts.com
• Surf Sweets
• Jelly Belly
• Ghirardelli

Though the following information may be included in the Hershey’s or MyGlutenFacts.com lists, I want to point it out:  Seasonal-shaped candies may not be gluten-free even though their normal-shaped versions are.  Please err on the side of caution – it isn’t worth getting sick.  Our motto is “When in doubt, go without!”

Our weekly menu plan:

Sunday – Glazed ham, garlic mashed potatoes, steamed fresh green beans & carrots and salad

Monday – Leftovers (I am sure we will have plenty)

Tuesday – Turkey tostadas, black beans, corn and salad

Wednesday – Shrimp scampi over gluten-free pasta, steamed broccoli and salad

Thursday – BBQ pulled pork sammies, sweet potato puffs, roasted zucchini and salad

Friday – Make your own pizza and salad

Saturday – First cookout of the year!  Burgers & grilled chicken (Aaron’s specialty), garlic rosemary roasted potatoes, baked beans, corn on the cob & salad

Baked Goods

New muffin mix for Jon (review to come soon)

Chai Scones (review to come soon)

Energy bars/bites (recipe to come soon)

What is your favorite Easter candy?  I love jelly beans – Gimbal’s are my current favorites – but chocolate, especially dark chocolate, is near and dear to my heart as well.  If you asked me to choose between the two, I might just have a nervous breakdown.  I don’t ever eat them together, though.  Ick!

While you are reading this post, I am out finishing my last long run before my upcoming half marathons!  After my 12 miles today, I will be in taper mode.  Some people love taper, others hate it.  I believe that I am in the latter group.  The purpose of tapering is to allow your body to recover and prepare for race day.  I know from past experience that it is beneficial, but that doesn’t mean that I have to like it.  I end up feeling lazy, like I am eating too much, like I can’t sleep well and generally ready to run like crazy once race day arrives, which is the point.  So, I shall occupy my time with blogging and studying.

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I found these new protein bars when I was browsing the aisles of Target for things for Jon and Hannah’s Easter baskets.  I didn’t notice the big “gluten-free” label on the front until after I read the label.  I started to put the box down after I saw “oats” and no further definition of them being gluten-free.  That is when I noticed the “gluten-free” label on the front.  I quickly turned the box back over to see if I had missed something about the oats being gluten-free, but I hadn’t. 

When I got home I visited the ZonePerfect website to investigate a little further.  I wanted to know more about those oats.  I emailed Abbott Nutrition to see if I could get some more information and here is the response that I received:

Hello Kimberly,

Thank you for contacting Abbott Nutrition.

We appreciate your interest in Perfectly Simple(TM) ZonePerfect(R) Nutrition Bars!

All 3 flavors of the Perfectly Simple ZonePerfect Nutrition Bars are tested and certified Gluten-Free. They meet the FDA definition of Gluten-Free as there are less than 20 ppm.

Please let us know if we can be of further assistance.

Sincerely,

Michelle
Consumer Relations
Abbott Nutrition

Case ID: {1408372}

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I emailed back to see if I could find out which certification company Abbott Nutrition used and will make sure to update the post when I hear back. 

The FAQ section on the website does have information about other products from ZonePerfect that don’t have any added gluten, but they aren’t tested for gluten that may be present. 

There are three varieties of the new Perfectly Simple Bars:

Peanut Crunch – Peanut Butter (Peanuts), Invert Evaporated Cane Juice, Soy Protein Isolate, Date Paste, Rolled Oats, and Coconut.

Cranberry Almond – Soy Protein Isolate, Apple Juice Concentrate, Sweetened Dried Cranberries (Sugar, Dried Cranberries, Sunflower Oil), Date Paste, Roasted Almonds (Almonds, High Oleic Sunflower Oil), Dried Pomegranate Seeds, and Cinnamon Powder.

Toasted Coconut – Invert Dried Cane Syrup, Date Paste, Soy Protein Isolate, Toasted Coconut, Roasted Almonds (Almonds, High Oleic Sunflower Oil), Whey Protein Isolate, and Natural Vanilla Flavor.

The bars range in calories from 170 – 200, 4-8 grams of fat and each have 10 grams of protein. 

I haven’t tried the new Perfectly Simple bars yet.  I was going to buy a box when I was at Target, but wanted to get more information first.  I will make sure to let you know what I think should I sample them.  Have you seen these bars in stores?  Have you tried them?  What about the other ZonePerfect bars that don’t contain gluten?

I received three of the Brad’s Raw products to review:

Naked leafy kale – INGREDIENTS: Kale, Red Bell Pepper, Cashews, Sunflower Seeds, Lemon Juice, Nutritional Yeast, Himalayan Sea Salt.  I loved these!  I am a huge fan of nutritional yeast, so these made me very happy!  They had a wonderful, delicate texture and light crisp.

Vampire killer leafy kale – INGREDIENTS: Kale, Red Bell Pepper, Cashews, Sunflower Seeds, Lemon Juice, Scallions, Nutritional Yeast, Garlic, Himalayan Sea Salt.  These were very good, but I don’t usually eat a lot of garlic, so I am sticking with the “Naked” version as my favorite. 

Brad’s raw chips (Red bell pepper) – INGREDIENTS: Carrots, Red Bell Peppers, Flax Seeds, Sprouted Buckwheat Groats*, Scallions, Extra Virgin Olive Oil, Garlic, Himalayan Sea Salt, Paprika, Black Pepper.  Amazing!  I loved how crisp these chips were!  The flavor of the red bell pepper really came through without being overwhelming.

More about Brad’s:

Brad’s Raw Foods is the home of “The World’s Healthiest Chip.”

In 2007, founder and creator, Brad Gruno made significant changes in his life and discovered the health benefits of eating raw.  Despite the benefits of the raw diet, one thing he really missed was the crunch of a good snack. In 2008, Brad began making raw chips in his kitchen to satisfy that craving.  Just 2 and a half years later, he’s happy to be able to share his snack with others.

Our products are truly the “Healthiest Chips in the World”. Dehydrated below 115 degrees to preserve the nutrients and enzymes that aid digestion and keep you energized, you no longer have to feel guilty about indulging in your favorite snack!

In addition to being gluten-free and vegan, Brad’s Chips are also:

• High in fiber
• A good source of Omega-3’s
• A healthy snack alternative for kids
• Rich in vitamins and enzymes
• Made out of fresh vegetables

Check out Hoda Kotb’s review – “They have changed my life!”

Brad’s Chips can be purchased in stores across the US and online.  Have you tried Brad’s Chips?  What did you think?  Have you ever tried kale chips?

***The products reviewed in this post were sent to me free of charge for review purposes.  The opinions are mine and have not been influenced by anyone or anything.

I was looking for a muffin recipe last weekend so that Jon would have breakfast to grab and go before school this week.  I happened upon Hillson’s “A Basic (Not-So-Ordinary) Muffin Formula” in her newest cookbook and got down to work.  The recipe is a basic recipe with variations listed.  I chose to add chocolate chips – Jon’s favorite!

This recipe makes 12 muffins (I only got 11, but may have made them a little bigger than I should have).

• 2 cups Self-Rising Flour* (I used Gluten-Free Bisquick)
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon baking soda
• 2 large eggs or 4 egg whites
• 5 tablespoons vegetable oil
• 3/4 cup buttermilk, applesauce or milk or choice (I used whole milk)
• 2 teaspoons vanilla extract
• 1/2 cup chocolate chips
• Additional granulated sugar for dusting, optional (I left this off)

1.  Preheat oven to 425.  Grease a 12-cup muffin tin or line with muffin papers and spray inside with vegetable spray.

2.  In a mixing bowl, combine the flour, both sugars, and baking soda & blend well.  In a separate bowl, mix the eggs, oil, buttermilk and vanilla.  Add to the dry ingredients and stir with a fork or wooden spoon, just until the dry ingredients are moistened.  Fold in chocolate chips.

3.  Scoop batter into the muffin tins.  Sprinkle the tops with additional sugar, if desired.  Place on middle rack in over and immediately lower the temperature to 375.  Bake 18-20 minutes or until a toothpick inserted in the center comes out almost clean.

*Self-Rising Flour Recipe

• 1 1/4 cup white rice flour (6.5 ounces)
• 1 cup sweet white sorghum flour (4 ounces)
• 3/4 cup amaranth flour (3 ounces)
• 3/4 cup cornstarch (3.5 ounces) or potato starch (4 ounces)
• 1/4 cup tapioca starch (1.1 ounce)
• 2 tablespoons baking powder
• 2 teaspoons xanthan gum
• 1 1/2 teaspoons salt

From the book Gluten-Free Makeovers by Beth Hillson.  Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2011.

**Note that the Self-Rising Flour recipe has baking powder, xanthan gum and salt in it. If you choose to sub a flour mix, please adjust accordingly.  I used Gluten-Free Bisquick, which contains leavening, salt & xanthan gum.

Jon absolutely loved these muffins!  In fact, they are gone (4 days later) and he requested more for the weekend!

Do you have a favorite gluten-free muffin recipe?  What kind of muffins are your favorite to make and/or eat?

Don’t forget to head over to The FOGGY Awards and vote for Gluten-Free is Life aka. me!  You can vote once per day until April 30, 2012.  Thank you!!

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Mary’s story:

Learning I had Celiac Disease

I started my career as a psychotherapist helping others to manifest their truest selves. It took a cherished chiropractor for me to realize mine. When I was 43, my chiropractor figured out that I had celiac disease; an autoimmune disorder that had left me debilitated most of my life, caused by an inability to digest gluten, found in wheat, barley, rye and most oats. Her wisdom and experience changed my life.

Transforming My Life

I cut out all gluten immediately, easily. I was so happy to finally understand the root of my distress. Suddenly I had energy to live my life, fully and with relish. My body was working with me instead of seemingly against me. Without even noticing the changes at first, I soon realized that I was happier and more energetic than I had ever felt. As part of my self-care (and self-discovery), I turned my lifelong passion for baking into creating all kinds of gluten free goodies—from crackers and cookies to pancakes and pretzels—I transformed my gluten recipes into delicious alternatives.
My favorite concoction was a whole grain cracker made with brown rice, quinoa, and flax and sesame seeds.

I took them everywhere. Before having the crackers, I’d watch my friends eat bread before our meals at restaurants, wishing I had something to snack on. Once I had the crackers, I’d bring them along in a little bag, munching contentedly while my friends ate the restaurant goodies. I brought them to parties and coupled them with soft cheeses, fresh guacamole, tangy salsas and other toppings provided at these events, no longer feeling deprived.

The products:

Cookies – Made with real food ingredients and low glycemic sweeteners, you can eat our love cookies anytime. Mary’s Gone Crackers’ love Cookies use coconut palm sugar, a pure, whole-food sugar that is made from the deliciously sweet nectar of the coconut palm tree. They also contain chia seeds, an ancient superfood high in healthful omega-3 fatty acids.  Come in 4 varieties: Chocolate chip, double chocolate, gingersnap and “N’Oatmeal” raisin.

Crackers – Our cracker is how it all started. The story that is now legend in our company is how Mary began to bake our signature organic, gluten-free, vegan and kosher cracker in her home after being diagnosed with celiac disease.  There are 5 different varieties: Original seed, onion, caraway, black pepper and herb.

Pretzel – Sticks – Our Pretzels, an organic, gluten free, vegan, crunchy snack, rekindles the enjoyment of snacking by combining wholesome nutrition with explosive flavor. Perfect alone or dunked in dips, our Pretzels are chock full of organic gluten-free ancient whole grains including brown rice, quinoa, amaranth, and millet, as well as tasty and nutritious seeds including flax, sesame and chia seeds.  There are 3 different varieties: Sea salt, chipotle tomato and curry.

Crumbs – At different stages during production we sift the crumbs from our crackers so they don’t get packaged. We’ve started collecting and packaging these crumbs for a tasty substitute to breadcrumbs. The crumbs are very flavorful and can be used in both savory and sweet dishes, wherever you would use bread or cracker crumbs.  There are 3 different varieties: Original, caraway and savory.

We have been able to sample the cookies, crackers & Sticks & Twigs.  I am in love with the cookies!  They are the perfect end to a meal and have just enough sweetness to satisfy my sweet tooth and I feel good about eating them!  I love the crackers & pretzels, but have to be careful because I can’t eat a lot of food with sesame seeds.  They are great in hummus, guacamole and salsa – yum!  We haven’t had a chance to try the crumbs yet, but I bet they are great in meatballs, meatloaf or used as breading for chicken.  For meal inspiration, make sure to check out the recipe section on Mary’s website.

Mary’s Gone Crackers sells their products in many stores across the US and online.  Do you have a favorite Mary’s Gone Crackers product?

**The products reviewed in this post were sent to me free of charge for review purposes.  The opinions in this post are mine and have not been influenced by anyone or anything.

Don’t forget to head over to The FOGGY Awards and vote for Gluten-Free is Life aka. me!  You can vote once per day until April 30, 2012.  Thank you!!