You guys know that I am all about awareness, right?  Well, I have more exciting information for you!  Not only will Gluten-Free Living have all kinds of great resources for visitors to their site, but giveaways on Facebook too!  Thank Goodness It’s Gluten-Free Facebook Fridays will be held each Friday in May.  Read below for more details:

For Immediate Release

Gluten-Free Living™ Magazine Kicks off National Celiac Disease Awareness Month with New Info-Rich Online and Social Networking Offerings

Includes launch of valuable downloadable guides, monthly e-newsletter, and weekly Facebook giveaways

HASTINGS-ON-HUDSON, NY, April 25, 2011 – Gluten-Free Living™ (GFL), the nation’s leading magazine for practical, reliable information about the gluten-free diet, announced today that it is kicking off National Celiac Disease Awareness Month (May) with the launch of new, information-rich online and social network offerings in addition to valuable giveaways.

New Downloadable Guides

“All month long, we’re offering a series of downloadable guides that visitors to our website will find easy-to-use and extremely helpful for following a gluten-free diet,” says Kendall Egan, Director of Marketing for Gluten-Free Living.

According to Egan, the magazine will kick off the series with two guides: “How to Embrace a Gluten-Free Diet” — a helpful resource that lists foods to avoid, explains why, and suggests substitutes for a worry-free gluten-free diet; and “How To Read Food Labels” — helpful tips on what to look for in ingredient statements and on nutritional panels when shopping for gluten-free foods.

“We’re also launching a variety of other new and exciting gluten-free ‘e-sources’ and will be offering some extremely valuable giveaways on our Facebook page,” Egan added.

TGIGF (Thank Goodness It’s Gluten Free) Facebook Fridays

Each Friday in May (May 6, May 13, May 20 and May 27), Gluten-Free Living will host TGIGF Facebook Fridays at which it will randomly select one weekly winner to receive a TGIGF Friday Fun Basket brimming with delicious gluten-free products such as Bob’s Red Mill, Enjoy Life Foods, Mary’s Gone Crackers, Surf Sweets and Pamela’s Products among many others; and a one year subscription to Gluten-Free Living magazine.

There are two ways to win:

• “Like” Gluten-Free Living on Facebook and complete this sentence: “I love Gluten-Free Living because…"

• Follow Gluten-Free Living on Twitter and retweet the GFL blog post about TGIGF Facebook Fridays

glutenfreeliving express E-Letter

Gluten-Free Living is also launching a free, subscription-only e-letter — glutenfreeliving express – which will include quick, timely topics and other tidbits of helpful information for leading a happy, healthy gluten-free lifestyle. Some features will include:

• GFL voices – a readers’ forum where a gluten-free lifestyle dilemma is posed and readers write in with their opinions

• GFL blog bites – one or two quick nibbles from the Gluten-Free Living blog with links to full posts

• GFL small plates – candid answers to the most frequently asked questions about food and the gluten-free diet

Downloadable Back Issues

Readers will be happy to learn that downloadable back issues Gluten-Free Living are now available at the Gluten-Free Living website.

“We’re offering digital back issues as a direct result of reader demand,” says Egan. “Readers appreciate that Gluten-Free Living back issues contain valuable and timeless content, and they depend on them as a resource for everything from food testing and label reading to pregnancy and summer menu ideas ” she adds.

For more information on Gluten-Free Living’s new online and social networking initiatives, visit www.glutenfreeliving.com, read the GFL Blog, and follow us on Facebook and Twitter.

About Gluten-Free Living™

Gluten-Free Living™ is the nation’s leading magazine for practical, reliable information about the gluten-free diet. Founded in January 1996, Gluten-Free Living reaches more than 60,000 people through subscriptions and distribution to thousands of select mainstream grocery and natural foods stores, national drug stores, national book stores, national discount retailers, and thousands of independent health food stores throughout the U.S. and Canada. Ninety-five percent of its readers follow a gluten-free diet or are a parent of a child who follows the diet. Other readers include doctors, dietitians, nutritionists, and support group leaders who use Gluten-Free Living as a resource for their patients. For more information, vision www.glutenfreeliving.com.

Get ready for an information filled month!!!

After writing my post on Gluten-Free Rice Krispies, I received a couple of questions about the cereal, so I sent an email off to find out the answers.  I am going to share them below. 

The first question was whether or not the new Gluten-Free Rice Krispies would be available in Canada.  This was the answer I received:

Regarding your question about the product being available in Canada, at the present time this a U.S-only launch.

The next question was: Do you know if they are testing it for gluten or just that they are not actively putting gluten in it? What about cross-contamination?  This is the answer I received:

And as for testing it for gluten, to ensure the gluten-free status, the product is made in a separate production facility that has been making gluten-free items for nearly a decade. Every batch of product is tested for gluten, as is the production line.

I hope this helps to clear up any confusion with the soon-to-be released product. 

---

While I have your attention, I would like to remind you that May 4th is quickly approaching.  Remember, that is the day that The Gluten-Free Food Labeling Summit takes place in Washington, DC.  There was even a write up in the Washington Post today about it!  Big time!  If you haven’t taken the time to sign the petition yet, please do so.  It won’t hurt, I promise. 

 

Kim

I am pleased to announce that I will be continuing on as a contributing blogger for Gluten Freely (formerly Live Gluten Freely)/General Mills.  I am just thrilled to be asked to continue to share gluten-free thoughts & ideas with the gluten-free community.  If you haven’t checked out the new Gluten Freely lately, please make sure to head on over there. 

The new Gluten Freely website has seven tabs across the top that are full of pull down menus to help you navigate the site easier.  The tabs are:

• Home
• Our Store – Various cooking & baking ingredients, cookbooks and more are offered here
• Living Freely – Basically all about living gluten-free – symptoms of Celiac Disease, diagnosis, parenting kids with Celiac Disease and more
• Recipes
• Tools – Gluten-free product list, product locator, coupons and more
• Medical Insight – Fact sheets
• Community – Blog posts, Gluten Freely Blog and Ask Danna

I have found many recipes to use on this site in a hurry.  Their pocket product list is handy to keep in your purse, too, especially if you are new to the gluten-free diet.  Consider passing it along to friends and family that may be feeding your Celiac kids, if you have them.  I know that grandma always like to have snacks & goodies for the kiddos when they visit. 

To check out my latest contributions and those from Vanessa & Maureen, please check the community page.  Additionally, all previously shared contributions can be found to the right of each blogger’s page. 

Are you sitting down?  Are you ready?  I tried the new gluten-free Rice Krispies!  Yes, they do “snap, crackle & pop” just like the Rice Krispies we know & love!  Hallelulah!  I received 2 boxes to sample yesterday and tore right into the first box.  I am saving the second box to make gluten-free Rice Krispies Treats in the very near future.  I’ll make sure to update you on how those are once I sample them.

While it has been a long time since I have had the original version of Rice Krispies, these tasted just like I remembered them tasting!  Kudos to Kellogg’s for recognizing the need for gluten-free products in the market place!  Jon asked for a bowl the following morning.  He poured the milk on and there was the familiar “Snap, Crackle, Pop” rising up from the bowl.  He sat down and took his first bite.  The words out of his mouth were “These are awful!”  I started to giggle.  This is coming from the boy who is a sugarholic, so don’t freak out yet.   I told him that the beauty of this cereal was the low sugar, only 1 gram per serving!  He was not amused.  I grabbed the bag of sugar and sprinkled a teaspoon or so over his bowl.  He mixed it in and took another bite and was satisfied, “Much better!”  I love to top my Rice Krispies with fresh fruit like strawberries, blueberries & bananas.  Natural sugars that make a great pairing for a healthy breakfast.

To find the new gluten-free Rice Krispies close to you, click here.  They should be available across the country this summer.  Make sure to keep up with all the newest information by “Liking” Rice Krispies on Facebook.

****I received these boxes free of charge to sample & review.  The opinions stated here are my own & my son’s and have not been influenced by anyone or anything.

Levy Restaurants, a restaurant company that caters sports & entertainment venues across the country, has expanded their gluten-free offerings at select ballparks locations.  Some parks allow you to bring food in, but others have strict rules against it.  If more ballparks & catering companies follow the lead of Levy Restaurants, there may not be a need to bring in your own food.  Here is the press release regarding the new offerings:

Expanded Gluten-Free Menus Make it to the Big Leagues

— Levy Restaurants Increases Gluten-Free Menu Offerings at MLB Ballparks and MLS Soccer Stadiums and NBA Arenas —

[Chicago, IL] – Levy Restaurants, the Chicago-based restaurant company and leader in sports and entertainment dining, announced today that the company is expanding gluten-free menu offerings at the company’s ballparks, stadiums and arenas nationwide. Kicking off with the 2011 MLB season, all Levy Restaurants’ venues will offer gluten-free options, including new gluten-free concessions carts at select venues.

According to the National Institutes of Health, more than two million people in the United States have Celiac Disease, or about one in 133 people. Last year, Levy Restaurants added gluten-free snacks and beer to all sports venues to accommodate guests that follow a wheat- and gluten-free diet, and the response was tremendous. Now, Levy Restaurants is going even further to make sure gluten-intolerant guests can enjoy traditional game day favorites, by launching a portable cart at select venues nationwide dedicated exclusively to freshly prepared, gluten-free sports favorites.

The new expanded gluten-free offerings include:

Concessions Cart Fan Favorites

• Hot Dog – Certified gluten-free hot dog, Kinnikinnick bun, Heinz ketchup and French’s mustard
• Chili Cheese Dog – Certified gluten-free hot dog, Kinnikinnick bun, Ghel’s chili sauce and cheese
• Nachos –  Mission tortilla chips, Ghel’s cheese, Embasa jalapeños
• Loaded Nachos – Mission tortilla chips, Ghel’s chili sauce and cheese, LaVictoria Alamo salsa, Embasa jalapeños

Snacks, Sweets and Beverages

• Red Bridge Beer – Gluten-free beer made without wheat or barley
• Taste Good Tortilla Chips – Olive, sweet potato flavored tortilla chips
• Classic Snacks Gluten-Free Carmel & Cheddar Popcorn Mix
• Eden Organic Pumpkin Seeds
• Eden Organic Berry Mix
• Larabars – Cherry pie flavor gluten-free fruit and nut bar
• NuGO Free Dark Chocolate Bar – NuGO FREE bars are gluten, soy, and dairy free, certified OU Pareve, and made with real dark chocolate
• Classic Snacks Gummy Bears
• Skittles

The ballparks, stadiums and arenas that will debut the gluten-free portable cart include American Airlines Arena in Miami, American Airlines Center in Dallas, Chase Field in Phoenix, Fed Ex Forum in Memphis, Nationals Park in Washington, DC, Philips Arena in Atlanta, Qwest Field in Seattle, Rio Tinto Stadium in Salt Lake City, TD Ameritrade Park in Omaha and United Center in Chicago.

Additionally, AT&T Center, Dodger Stadium, Haymarket Park, Home Depot Center, Oklahoma City Arena, Pepsi Center, PNC Park, Toyota Park, US Cellular Field, Verizon Center and Wrigley Field will continue to offer gluten-free snacks and Red Bridge Beer, both in concessions and via healthy snack baskets in suites. More information about specific availability of each menu item at each venue is available upon request.

Levy Restaurants is also working in conjunction with Gluten-Free Passport, an internationally recognized health education firm, to have information on ballpark and stadium venues offering gluten-free menu items accessible via mobile applications.  By the end of April, gluten-free sports fans will be able to access information on Levy Restaurants’ sports locations offering gluten-free fare via the iCanEat OnTheGo app, iEatOut Gluten & Allergen Free app, as well as the new regionally-focused iPhone, iPad and iPod Touch apps including Gluten Free Chicago, Gluten Free LA and Gluten Free New York.

About Levy Restaurants

Levy Restaurants, founded in Chicago in 1978, is recognized as one of America’s fastest growing and most critically acclaimed restaurant companies, and is the leader in premium sports and entertainment dining concessions. Levy was recently named one of the 10 most innovative companies in sports in the world by Fast Company magazine. The company’s diverse portfolio includes award-winning restaurants such as James Beard-winning Spiaggia and Bistro 110 in Chicago, Fulton’s Crab House, Portobello and Wolfgang Puck Grand Café at Walt Disney World Resort, renowned sports and entertainment venues like Lambeau Field in Green Bay, STAPLES Center in Los Angeles, and American Airlines Arena in Miami, and events including the Super Bowl, World Series, Kentucky Derby, NHL and NBA All-Star Games and the Grammy Awards. For details, visit www.levyrestaurants.com.

Are you excited about this?  Have you had a chance to try any of the above snacks or locations out?  Please share your experiences with us! 

Do you ever have dreams that pertain to happenings in your life?  I had a dream on Friday night last week about running a half marathon.  Coincidentally my half marathon is coming up in 2 weeks.  Clearly I have been thinking a lot about the race, as my mind was still thinking about it while I was sleeping. 

In the dream, I was running my “normal” pace, or what I thought was my normal pace.   I don’t remember a whole lot about the dream other than it was towards the end of the race and I really had to use the restroom.  Seems I had had too much water or didn’t take the time to go before the race.  I passed a restroom and considered stopping to use it, but decided to keep running.  I ran through a door (yeah, have no idea what that was about) and all of a sudden I was at the finish line, only there was no one else there.  No crowds, no officials, only me.  As I glanced around, I saw a race official coming towards me just as I saw another woman & a man approaching (they were also running).  The official calls out “All you have to do to ‘finish’ is tag or high-five me”.  I scrambled over to the official as I had not gotten as far as I had to let this quickly approaching woman & man beat me.  I high-fived the official and he says “YOU WON!”  What?  I won? 

Then I woke up.  Yep, that was it.  How frustrating is that?!  LOL!  Of course I start to think about the dream since I remembered it right as I awoke.  I couldn’t figure out how I could have possibly won the half marathon as I couldn’t have been running faster than a 9:30 or 9:00/mile pace.  I had to settle with the fact that I would never know how that dream was supposed to end. 

---

This brings me to the topic that I have been thinking about a lot lately.   How I am going to run this upcoming race.  Some days I think that I am more than prepared given I had gotten through my 20 mile training run of my full marathon training.  Other days I think that I should just run this race to run it and to have fun.  No time goals, nothing.  I only wish that my competitive self could be content with that.   While I secretly would love to break my PR from when I ran my first half in October 2009, I realize that due to my recent injuries, that may not be possible.  A good friend from high school told me last year when I was preparing for my first marathon that she often sets 3 goals when racing.  I think that is the perfect way for me to keep from being disappointed in my performance and keep from being too critical of myself. 

I have been through the VO2 Max testing and know my heart rate zones and what zones I should be in for which miles of the race.  I will evaluate how I feel at several different points during the race.  Based on how I feel will determine how I proceed.  Of course there are other factors that will play a part, too.  Weather plays a huge part – temperature and humidity can really wreck havoc on your body if they are too high. 

So, ultimately I would love to run a sub 2 hour half.  My previous PR is 2:01:22.  However, I will be thrilled to just be able to enjoy this race, the experience that I have had over the past 5 months with my friends in MIT and cross the finish line uninjured. 

---

How does one get to the starting line of a race ready to go?  Lots of training & preparation, that is how.  I have learned over the past 3 years that I have been running that doing anything different on race day than what you have practiced on your long runs is the worst move that you can make.  I made this mistake last year by taking my Gu/Clif Shots way too close together and suffering some pretty nasty intestinal side effects (sorry, TMI) during the latter part of my marathon.  I will not make that mistake again.  I have been practicing exactly what food will go into my body the day of (and even the day before) my race.  It started out that I began eating the same breakfast – 1 serving of Kix cereal (gluten-free) before each long run on Saturdays.  It didn’t matter whether I was running 9 miles or 15 miles, 1 serving worked for me and that is what I stuck with despite wanting to refill my bowl again on some days.  I began to add in Gu when my runs got longer than 12 miles, taking the Gu around mile 8.  I started to pay attention to what I was eating on Friday, the day before my long run.  Without really even thinking much about it, I found I was eating pretty much the same thing on that day as well and it worked, so that would now become a part of my routine as well.  I was cutting back on my large salads and adding in more carbs, in small amounts.

In addition to nutrition, I have been working diligently on my physical therapy to rehab my injuries.  Things are feeling pretty good, but I won’t lie, PT, stretching, foam rolling & icing is a lot like a part-time job.  It all comes down to this:  How bad do you really want it?  For me, running is what I do.  It is my therapy, my outlet, my place.  I don’t want that taken away from me.  Ever.  That is why I do what I do. 

I know that it will all pay off. 

Rudi’s Gluten-Free just announced a great contest called the “Unbelievably Good Gluten-Free Recipe Contest”.  What is this all about?  Rudi’s wants their fans to share their masterpieces for a chance to win a free trip to Boulder, Colorado.  What does the trip entail?  Staring in your very own online cooking show and being featured in a national media advertisement for Rudi’s Gluten-Free Bakery.

Talk about exciting, right?  Here are the specific details straight from Rudi’s:

Rudi’s Gluten-Free Bakery Challenges Aspiring Chefs with Unbelievably Good Gluten-Free Recipe Contest

Fans compete for trip to Colorado and chance to star in online cooking show and national advertisement

Boulder, Colo. – April 18, 2011 – Rudi’s Gluten-Free Bakery, maker of unbelievably good gluten-free baked goods, today announced the Unbelievably Good Gluten-Free Recipe Contest. Inspired by the passion and creativity of gluten-free foodies everywhere, Rudi’s Gluten-Free Bakery fans are encouraged to share their gluten-free culinary masterpieces in the Unbelievably Good Gluten-Free Recipe Contest for a chance to win a free trip to Boulder, Colo., star in their own online cooking show and be featured in a national media advertisement for Rudi’s Gluten-Free Bakery!

Today through May 20, aspiring gluten-free chefs are invited to visit the Rudi’s Gluten-Free Bakery Facebook page and click on the recipe contest tab to enter. Rudi’s wants fans to get creative with gluten-free bread and some ter-RUDI-ific gluten-free recipes. There are only two recipe requirements:

1. The recipe must be gluten-free.

2. The recipe must include at least one product from the Rudi’s Gluten-Free Bakery line (Original, Multigrain and Cinnamon Raisin Breads, Multigrain Hamburger Buns and Hot Dog Rolls, and Original Pizza Crusts).

All types of recipes are welcome, from kid-approved options to fine dining fare. Along with the recipe, Rudi’s wants to hear why gluten-free cooking is important to the aspiring chef.

“We created Rudi’s Gluten-Free Bakery to help people suffering from celiac disease and gluten intolerances enjoy great tasting, healthy baked goods that have the same taste, texture and appearance of regular options,” said Doug Radi, vice president of marketing for Rudi’s Gluten-Free Bakery. “We’re continuously amazed by the culinary creativity, passion and inspiration within the gluten-free community, and we can’t wait to see the exciting ideas our fans cook up.  We’re looking forward to meeting the top three finalists in June for a gluten-free recipe showdown and celebration.”

Recipe submissions will be accepted until May 20, 2011, and online voting will continue through June 6, 2011. The top 10 fan favorites, determined by the number of Facebook votes, will each receive a $250 gift card to Williams-Sonoma, an assortment of Rudi’s products and swag, and a chance for their recipe to be chosen as a top three finalist. 

From the top 10 fan favorites, three finalists will be determined by a panel of judges including:

· Chef Jeffrey Barbour, Restaurant 4580

· Martin Hammer, owner of Restaurant 4580

· Chef Dan Kohler from Renegade Kitchen and Alternative Appetites

· Jane Miller, CEO of Rudi’s Gluten-Free Bakery

The top three finalists will receive a trip for two to Boulder, Colo., home of Rudi’s Gluten-Free Bakery, where they will compete in the Final Recipe Cook-Off at Restaurant 4580 on June 24, 2011. The grand prize winner will star in a National Foundation for Celiac Awareness – Alternative Appetites cooking show with Chef Dan Kohler of Renegade Kitchen and be featured in a national media advertisement for Rudi’s Gluten-Free Bakery. For complete contest and prize details, visit the Rudi’s Gluten-Free Facebook page and click on the Recipe Contest tab.

Important Contest Dates:

· April 18 – May 20:  Recipe submissions accepted on the recipe contest tab on the Rudi’s Gluten-Free Bakery Facebook page

· April 18 – June 6:  Online voting open to the public

· June 7:  Top 10 fan favorites announced

· June 7 – June 13:  Top 10 fan favorite recipes reviewed by panel of judges

· June 13:  Top 3 finalists announced

· June 24:  Top 3 finalists compete in Final Recipe Cook-Off at Restaurant 4580 in Boulder, Colo.

To learn more about Rudi’s Gluten-Free Bakery, visit www.rudisglutenfree.com.

Okay, people, get your aprons on & get baking or cooking!  You only have until May 20, 2011 to get those recipes submitted. 

Hope that everyone is enjoying Easter (if you celebrate – or Sunday, if not)!  We are having Aaron’s parents over for dinner tonight.  We aren’t doing ham today because we are making ham for Mother’s Day in just 2 weeks.  Instead of ham, I decided on salmon, as everyone loves it (except Jon and I will make him another protein).  Mary is making dessert – rumor has it that it is a Butterscotch Pie with a gluten-free pie crust courtesy of Whole Foods.  I thought I would share a few other Easter or holiday recipes here today for those who may be interested.

• Lemon Bundt Cake
• Creamy Fried Confetti Corn
• Glazed Ham
• Carrot Cake
• Catholic Potatoes
• Pistachio Cheesecake

We are pleased that the rain let up a little yesterday for Hannah to attend an Easter egg hunt with her friend.  There was still plenty of mud, though.  She came home with mud all up the back of her pants – most likely from running through the muddy fields.  Oh, to be a kid! 

---

Here is our menu plan for the week:

Sunday – Salmon, coconut baked brown rice, roasted asparagus & salad

Monday – Bison Burgers, sweet potato puffs, broccoli & salad

Tuesday – Burritos, corn & salad

Wednesday – Spaghetti and turkey meatballs, green beans & salad

Thursday –Breakfast for dinner and fruit salad

Friday – MYOP – make your own pizza and salad

Saturday – leftovers or take-out

---

Weekly Recap:

Review: Simply…Gluten-Free Desserts

Trader Joe’s Mango Butter

Do you eat grits?

Organic Bistro Bowls

Gluten-free Dessert Tour May 14, 2011 in Columbus

 

Hope you all have a great week!

 

Kim

I didn’t do a weekly recap this week due to the craziness that was going on in my house with the celebration of Jon’s 15th birthday.  We had a nice family cookout on Sunday and I was beat.  Last week I wrote a review of Wolfgang Puck’s Soups on Celiac-Disease.com and wanted to make sure to share it with you all.  If you are looking for a soup that tastes homemade in a fraction of the time, make sure to check these soups out.  The Tomato Basil Bisque rocked my world!  I ate it alongside a toasted Udi’s Whole Grain Bagel smeared with a smashed avocado & sea salt.  It doesn’t get much better than that!

While these soups may not be available in all grocery stores yet, be patient or you can order online at Amazon or Buy The Case.   Have you had a chance to try any of the gluten-free soups from Wolfgang Puck yet?  If so, what were your thoughts?

The owner of a bakery was sentenced to 11 years in prison after falsely labeling his food “gluten-free”.  Paul Seelig was convicted of 23 counts of fraud & ordered to pay restitution to his victims.  The simple fact that anyone would feed gluten – poison – to a Celiac or a gluten-allergic person is sickening. 

I am not sure how I feel about the fact that he was convicted of “fraud” instead of being convicted poisoning his victims, though I would bet a lot more evidence would be needed to support that conviction.  I guess the fact that he was convicted at all says a lot about the severity of the crime that he committed and is hopefully a message to others who might consider going down the same path. Ahem…Damian Cardone. 

Though Chef Cardone didn’t allegedly commit the same crime, he allegedly served gluten-filled food to those who asked for gluten-free food by his own admission on his Facebook page.  

It makes you wonder, was it really as he said “inconsistencies” with his supplier, or laziness, or greed.  The victims don’t care what the motive behind his crime was, I am sure they are just pleased to see that he has been convicted and has to pay for his crime.