It’s often hard to get meals during the holiday due to our increased activities. We are doing extra shopping, decorating, and attending social activities.  It’s also hard to attend so many social activities knowing that much of the special, yummy party food is off limits for a Celiac.

I’ve compiled a list of Holiday Survival tips for anyone newly diagnosed. My first Gluten free Holiday was very emotional for me and the holidays still can be sometimes. I wasn’t able to have all the special comfort foods I grew up with and it really hurt. I felt really deprived.  No one around me understood how I felt, either. It never occurred to anyone around me that it would be hard for me to get through the holidays without the foods that they take for granted. Now I have my own set of coping preparations (more…)

I’ve made this a few times now. It is pretty simple and sets up pretty fast so there is no need to make it the night before.  I was originally trying to make a chocolate frosting using real melted chocolate chips and what resulted was a really tasty chocolate pudding. The kids loved it.  Last week I used it as a filling in a double layered gluten-free chocolate cake I made using Cherrybrook Kitchen’s box mix.

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Hang this symbol on your door on Halloween to notify trick or treaters that you are an allergy friendly house.

I just received an email alert from one of my allergy subscriptions. Boy was I excited to read this! A new organization has formed to help assist families dealing with multiple food allergies.

Co-founder Erin states, “We started AllergyFreeHalloween.org because we want a world where children with food allergies can trick-or-treat without worry. Please join us in giving out Halloween treats that are fun and allergy-safe.”

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Mychalina, my mother, would always make the best kolacky’s. She would be in the kitchen for hours on end, making dozens and dozens for holidays, church socials, for birthdays, graduations, you name it. Well into her 80’s she would make them for us, even for the neighbors who mowed here lawn and shoveled her snow. That’s the kind of wonderful and generous person she was. Before she recently passed away my family and I made it a point to get all her favorite recipes. It is a good thing because she never wrote anything down.

Kolacky’s were my favorite recipe of hers. Her prune and apricot kolackys were the best. In one sitting I could eat a dozen. Now since my recent diagnose of Celiac, I thought I would never be able to eat another kolacky again. But thanks to my husband’s niece and the use of her kitchen, we successfully made a GF version of my mother’s kolackys. Trust me it wasn’t easy. After many failed attempts and many long hours in the kitchen, we finally had an edible kolacky that was pretty close to my mother’s original recipe. According to my family, and my niece’s 5 year-old diagnosed son, they were delicious. So if you are gluten intolerant and you think you can’t ever eat a kolacky again, here’s a recipe for you to try. I hope you like it. (more…)

I’ve been reading a lot lately about vitamin D. It all started with a long and informative ongoing chat on my celiac forum support group. I thought I’d share some of what I’ve learned through the group and also my own research in the hopes that it could be a bit beneficial for folks implementing a dairy free or low dairy diet for their child’s neurological, immunological, or digestive disorders. (more…)

Just received a bag of organic apples yesterday through our co-op. Rather than make a whole pie, I decided to do a quick cobbler. The filling wasn’t too moist and the topping was sweet and crunchy, just the way I remembered it when my mom used to make it with Bisquick years ago. This recipe takes about 45 minutes and includes a few extra steps but I think it is worth it. (more…)

About two months ago, while we were on holidays in Ireland, I took my 3 1/2 yr old with me to the grocery store. He got very excited when he saw a picture of jam cookies on a packaged box and was mad about getting them. I explained that they had wheat, and that we couldn’t get them. He just pointed his finger at me and said exuberantly, “But YOU could MAKE them!” (more…)

Pleasantly surprised with this recipe, I decided to add it to our collection of favorites. In our house all our breads are not only gluten and corn free, but they are also made without yeast, something that we are quite used to by now but at one time meant crumbly dry bread that broke apart when you tried to spread jelly or butter on it. This problem makes sandwiches impossible, but I have finally found a combination of ingredients that works for us. This recipe produced a nice moist and spongy loaf with loads of nooks and crannies. It sliced beautifully in my machine. The two small loaves I baked last night were gone in less than 24 hours, so I think I will be making it again! (more…)

Marcie at Lil’s Dietary shop in Chicago, IL recently gave me a crust from Pane Riso Foods to try out. Our neighboring Canadians will recognize this crust as the famous Kingsmill Foods crust sold online, in stores, and at select pizzerias across their country for years. The spokesperson I chatted with informed me that Kingsmill Foods was the pioneer supplier of gluten free foods in Canada. Two years ago Kingsmill Foods sold their gluten free line to Canbrands Specialty Foods and the brand name is now in the process of changing to Pane Riso Foods. The new products will have the same brown and white name label, only the name has changed. (more…)

Do you have wild currants growing in your yard?

If you are like me you’ve watched them grow, ripen, and get picked off by birds year after year. If you’ve got kids with an interest in gardening and a nice sized bucket, then this quick recipe for syrup may be one for your family to try.

Everyone looooved this sauce on their pancakes. This is the first time we’ve done anything with our currants and it was a rousing success.

We were so glad we decided to use them this year. Next we will learn to make jam. (more…)