Peanut Butter Balls {Gluten-Free}

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Last week I asked our Facebook fans if they have recipes that are so good, nobody can tell they are gluten-free. From cupcakes to orange chicken, our fans had a number of recipes  that gluten-free and gluten-full people alike enjoy. (If you want to read through the responses to this question, click here.)

After much deliberation, I decided I wanted to share with you one of my “famous” recipes that is just as good gluten (and dairy) free. I say much deliberation, because I wasn’t sure I wanted to give away the secret! Plus, I made the gluten-free version for my family this past holiday season, but told them it was the “regular” version to see if they could tell a difference. They couldn’t! In fact, they still don’t know they were gluten-free. I also tested the gluten-free, dairy-free version on my co-worker Susannah here at Udi’s and she was in peanut butter heaven.

Warning: If you make this recipe and share with friends or family, you will be asked to make it again. And again. And again. Be prepared!

Peanut Butter Balls
Yields 24-36 balls

Gluten Free Peanut Butter Balls

Ingredients

  • 2 cups Gluten Free Rice Krispies® (original Rice Krispies® are NOT gluten-free, so be sure to grab the right box)
  • 2 cups creamy peanut butter
  • 1 stick of butter, softened (for a dairy-free version try Earth Balance Vegan Butter Sticks)
  • 1 pound of powdered sugar
  • Melting chocolate (I typically buy the trays available at most grocery stores. For a dairy-free version you can melt Enjoy Life mini chocolate chips)

Directions

  1. In a large bowl, crush Rice Krispies with the back of a large spoon (or crush them in a food processor if you have one available).
  2. Add peanut butter and softened butter to the bowl and mix thoroughly until the Rice Krispies are well incorporated.
  3. Begin adding powdered sugar to the mixture 1/4 pound at a time and stir well. Keep adding sugar until all of it is mixed into the Rice Krispies/peanut butter mixture.
  4. Roll the mixture into small balls and refrigerate for 1-2 hours. (I usually put the balls into a baking pan to store in the fridge.
  5. Heat the melting chocolate according to directions or melt dairy-free chocolate chips in a saucepan over low heat until all chocolate is melted.
  6. Roll the peanut butter balls in the melted chocolate and place on wax paper to dry. Note: if you use dairy-free chocolate chips to coat the peanut butter balls, you may need to place them in the freezer for 20 minutes to set the chocolate.
  7. Enjoy! They go especially well with a cup of coffee or some chai.

I would love to hear if you decide to make these peanut butter balls! Be sure to come back and leave a comment with your thoughts below.

Different Ways To Use Udi’s Gluten Free Products {Discussion}

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This past November we launched our new Udi’s Gluten Free Living Community as a place for people eating gluten free to connect with others. We have just under 6,000 members in our community and many more coming to read the content. I have personally been amazed at all of the gluten-free tips and suggestions our community members and community leaders have posted.

This week, Arlene from Flour On My Face posed this question: How Many Different Ways Can You Use Udi’s Products? Check out what people are saying below and be sure to add your own suggestions!

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Favorite Gluten-Free Recipes from Udi’s Employees

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Ever wonder who works behind the scenes at Udi’s Gluten Free?  While not all of us in the office have a dietary need to follow a GF diet, many of us have found the joys of cooking this way! Here is a look into a few Udi’s employees’ favorite GF recipes.

 

Cynthia, Inside Sales Manager
Recipe: Gluten Free Apple Crisp (Dutch Oven)

I actually borrowed this recipe from a friend: He is on a gluten free diet (and loves Udi’s) and when camping in MOAB last year he made the yummiest Gluten Free Apple Crust in a Dutch Oven on the campfire.

Not sure if it was the location (everybody that has been to Moab knows what I mean) or the fact that the cooking took place on an actual campfire in a Dutch oven or that Udi’s granola was used but…. YUMMY! It might have been the best gluten free apple crust ever.

Ingredients

  • Gluten-Free Apple Crisp8 apples, peeled and sliced
  • 3/4 cup sugar
  • Juice from 1 lemon
  • 1 1/2 sticks butter
  • 1/2 cup GF flour
  • 1/2 cup GF rolled oats (we used Udi’s GF Granola Au Naturel)
  • 1/4 teaspoon salt
  • Cinnamon
  • We actually ate it with fresh ice cream made in one of those funny plastic ice cream maker balls.

Directions

  • To prepare the crisp, begin by peeling your apples. Once peeled, slice the apples roughly 1/4 inch thick—ending up with pieces no bigger than 1 1/2 inches in any dimension. Make sure your camp Dutch oven starts shiny (coated with oil). Toss your sliced apples into it.
  • Add 1/2 cup of sugar, the juice squeezed from a fresh lemon, and a dash or two of cinnamon. Stir things around to combine.
  • Slice up 1/2 stick of butter (4 tablespoons) into manageable pats, and add these to the apples. Stir around to combine/spread out the butter.
  • Separately, combine the flour, oats, the rest of the sugar (roughly 1/4 cup), another dash or two of cinnamon, and salt to taste
  • Sprinkle this flour/oat mixture on top of apples, and then add the remaining stick of butter (sliced / 8 tablespoons) on top of the crisp.
  • Place the Dutch oven on the cleared spot in the campfire, and then pile glowing coals on top of the lid about 3 inches high.
  • The crisp should now bake for 45 minutes to an hour.  Keep checking it every 5-10 minutes (depending on how quickly it seems to be cooking), and always be on the lookout for burning. It can happen quickly. Keep rotating base and lid every time you check, and replace lid coals as needed to keep the top heat strong.

And the kids on camp got the scrape out the last pieces till it was all gone…..
And to be totally fair I should include the link to my friend’s blog about this one.

http://www.derekoncastiron.com/2010/06/recipe-camp-dutch-oven-apple-crisp.html

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Susannah, University Outreach Coordinator
Recipe: Gluten and Dairy Free Pumpkin Chocolate Chip Cookies

As a kid with wheat and dairy allergy, my Mom had to be crafty with her cooking and baking. She developed these pumpkin chocolate chip cookies to conceal the “gluten free” taste of the cookies. Nowadays, these cookies are so much better because of the amazing improvements in the allergen free market. I make them every Thanksgiving and it always reminds me of eating them with such joy as a kid!

Ingredients

  • Gluten-Free Pumpkin Chocolate Chip Cookies1 cup canned organic pumpkin
  • 3/4 cup sugar
  • 1 cup brown rice flour
  • 2/3 cup sorghum flour
  • 1/3 cup potato starch
  • 1 tsp. xanthan gum
  • 1/2 cup unsweetened applesauce
  • 1 egg
  • 2 tbsp. vanilla
  • 2 tsp. almond milk
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • ½ tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 bag of Ghirardelli semi-sweet chocolate chips

Directions

  1. Preheat oven to 375 degrees.
  2. Combine pumpkin, sugar, applesauce, egg, almond milk, and vanilla.
  3. Combine brown rice flour, sorghum flour, xanthan gum, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a separate bowl.
  4. Slowly add the flour mix to the pumpkin mix.
  5. Mix in chocolate chips.
  6. Grease cookie sheet and spoon dough onto sheet.
  7. Bake for 12-14 minutes until they no longer look wet.
  8. Let sit for 5 minutes and then cool on a wire rack.
  9. Enjoy!

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Regan, Outreach Manager
Recipe: Grape and Quinoa Salad

I like this recipe very much. I used this recipe for my cooking class a few years ago. It’s simple and fresh, but fast.

Ingredients

  • 3 cups of cooked quinoa
  • 1 1/2 cups of green and red grapes, quartered
  • 1/2 cup dry roasted hazelnuts, coarsely chopped
  • 1/4 cup chopped green onions
  • 1/4 cup Canola Oil
  • 2 TBSP Fresh lemon juice
  • 2 tsp     Light Agave
  • 1/4 tsp Salt

Directions
Mix quinoa, grapes, hazelnuts, and green onion in large bowl. In a small bowl, whisk together oil, lemon juice, agave, and salt. Add to quinoa mix and stir. Cover and refrigerate for 30 minutes before serving.

BASIC QUINOA RECIPE

  • 1 cup Quinoa
  • 1 1/2 cups Cold Water
  • 1/2 tsp Salt (optional)

Soak the quinoa for 15 minutes in water. Stir the quinoa with your hand and carefully pour out the water using a fine mesh strainer. Add 1 1/2 cups of water and salt (if desired) to rinsed quinoa. Bring to boil, cover with lid and turn heat down to simmer. Cook for about 15 minutes. Remove from heat and sit for 5 minutes with the lid on. Fluff quinoa with fork and serve.

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Natasha, Sales Manager
Recipe: Grain Free, Dairy Free Waffles

This is one of my favorite (grain-free, dairy free) recipes. I have adapted it from http://www.nourishingdays.com. Below you will see my adjustments and some instructions for waffles. Enjoy – not hard, I promise you.

I adjust the temperature of my waffle iron higher than the usual setting for flour based waffles, I find it makes them crisper and “waffle” like. Note: you have to know your iron, it took me a few tries to “dial in” the proper temp. Waffle enthusiasts will get this ;)

Ingredients

  • Gluten-Free Waffles4 eggs, room temperature
  • 1 cup milk (I use coconut milk out of the can, but any non-dairy or dairy milk will do)
  • 3 teaspoons vanilla extract
  • 1 tablespoon honey or a pinch of Stevia (I use about 5-7 drops of liquid Stevia extract)
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • Coconut oil or butter for frying
  • For waffles: 2 Tablespoons olive oil

Directions

  1. Froth eggs (very important the froth makes the cakes fluffy).
  2. Add all other liquid ingredients, mixing constantly.
  3. Slowly add coconut flour, mixing as you go.
  4. If batter looks to runny be sure to only add 1 tablespoon of coconut flour at a time (it is very absorbent).
  5. *I have also added hemp protein to give these a little more of a health kick. Same rule: 1 Tablespoon at a time.

What are some of your all time favorite GF recipes? Do any of our employees’ favorites strike your fancy?

Gluten Free Mini Cheesecakes

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Surrounded by a new year and plenty of new diet plans focused on deprivation and lonely dessert free nights, we thought we’d bring you a little bit of sweet love in the form of Gluten Free Mini Cheesecakes! If the word ‘cheesecake’ has you cringing and running for your bag of carrots, remember, a new healthy year has plenty of room for health minded indulgences. In fact, we tweaked this cheesecake recipe to include some great protein and lower fat ingredients. As a bonus, these little desserts are all individually portioned so you have the perfect sized sweet treat, without the entire cake staring you down. Try these and tell us you don’t have room in your diet for a little indulgence!

Ingredients

Crust:

Filling:

  • 8oz low fat cream cheese, room temperature
  • 2 cups low fat Greek Yogurt
  • 1 cup sugar, or sugar substitute
  • 3 egg whites
  • 2 egg yolks
  • 1 Tablespoon vanilla
  • 1 Tablespoon lemon juice
  • Pinch of salt

Preparation

  • Preheat oven to 325 degrees
  • In a food processor, combine Vanilla Granola and Snickerdoodle Cookies until fine.
  • Add in butter and mix to form a soft, crumbly blend.
  • Either press the mixture into individual tart tins or cupcake pans. Press down firmly with the bottom of a flat cup or with your hands.
  • Place in oven and bake for ten minutes.
  • Remove and let cool.
  • While the crusts are cooling, cream together cream cheese and Greek Yogurt until very smooth.
  • Add sugar, vanilla, lemon juice, and salt until well combined.
  • Beat in both egg whites and egg yolks and mix for two minutes.
  • Pour cream cheese mixture over the top of each crust, until 3/4 way up each tin.
  • Place in oven at 325 degrees and bake for 20 minutes, or until the cheesecakes are set around the edges, but still wiggly in the center.
  • Turn off oven and crack open while letting the cheesecakes cool inside the oven for an additional hour.
  • Remove cheesecakes from the oven and pans and place in the refrigerator for two hours.
  • Before serving top each individual cheesecake with your favorite fruit.

Nutrition Info

Enjoy! Now tell us, do you have any other favorite desserts with a healthy twist?

Gluten Free Fuel To Tackle Any Exercise

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Gluten Free AthletesNFL running back James Starks and quarterback Drew Brees are a few of the many professional athletes who have been tied to following a gluten free diet. Whether you are a casual exerciser or a die-hard fitness enthusiast, one thing that athletes of all levels have in common is the need for the proper fuel to prepare, sustain, and recover from exercise.

Nutritional needs of athletes vary greatly depending on the type and duration of exercise as well as the athlete’s age, gender, and body composition. The optimal blend of carbohydrate, fat, protein, vitamins, minerals, and fluids play a necessary role in improving strength and performance, delaying the onset of fatigue, and reducing the incidences of injury.  Though seemingly a challenge, gluten free athletes can perform up to the same caliber with proper menu planning.

Carbohydrates play a vital function in the diets of athletes; they provide the first, immediate energy source during exercise.  It is especially important for gluten free athletes to get enough carbohydrates in their diets to prevent early fatigue and injury.  Gluten free sources of carbohydrates include fruit, dairy, certain sports drinks and nutrition bars, rice, potatoes, oats, and quinoa.

Fat is burned as an energy source in long duration, low intensity exercises.  It is best to choose monounsaturated fats, found in nuts, olive oil, and avocados, because of their effect in lowering bad cholesterol (LDL) and raising good cholesterol (HDL) levels.  It is important to limit saturated and trans fats, which are found in margarines, many processed baked goods, and high fat meats and dairy, because they raise LDL levels.

Protein functions to repair and build muscle tissue and promote a healthy immune system.  Healthy sources of protein include lean meat, poultry, fish, low fat dairy, eggs, beans, and soy.

The Gluten Free Pre-Exercise Meal
Athletes should consume a carbohydrate-rich meal 3-4 hours prior to exercise.  The meal should contain a small amount of protein, and should be low in fat and fiber for easier digestion.  It is important that all athletes are well hydrated prior to initiating activity.

Gluten Free Meal & Snack Ideas Pre-Exercise

During Exercise
Athletes participating in long-duration activities, such as marathons, may require carbohydrate and electrolyte (e.g. sodium and potassium) supplementation throughout the activity.  Athletes should focus on foods with easily digested carbohydrates to prevent any stomach discomfort and provide immediate muscle fuel.  It is important that athletes stay well hydrated to prevent dehydration, which can lead to fatigue and impaired performance.  Water is a sufficient hydration source for low to moderate activities lasting a short duration (less than 60 minutes), whereas high intensity exercises lasting more than 60 minutes may require electrolyte replacement with a sports drink.

Quick Gluten Free Fuel During Exercise

  • Bananas
  • Udi’s Bread with Jelly
  • Gluten Free Sports Drinks, Bars, and Gels (Check out gluten free varieties from these brands: Luna Protein, Hammer, PranaBar, Bumble Bar, NuGo)

The Gluten Free Recovery Meal
After exercise, it is important to replenish the fluid and electrolytes lost through sweat to prevent cramping and heat exhaustion.  A snack or meal composed of carbohydrates and protein eaten within 60 minutes of exercise can help to replace muscle glycogen (carbohydrate stored in muscles), repair any torn muscle fibers, and stimulate muscle growth.

Gluten Free Meal & Snack Ideas for Recovery:

  • Rice Bowl made with Brown Rice with Beans, Cheese, Salsa, and Avocado
  • Lean Turkey Burger on an Udi’s Whole Grain Bun + Banana
  • Stir Fry with Brown Rice, Grilled Chicken, Bell Peppers, Broccoli, and Carrots

No matter your fitness goal, gluten free food sources can provide the proper fuel needed to tackle any exercise.  You just need to create the right mental playbook.

Have other suggestions for gluten-free fuel? Comment below!
Sources:
American Dietetic Association-http://www.eatright.org/Public/content.aspx?id=7055
Celiac.com-http://www.celiac.com/articles/22661/1/Gluten-free-Athletes-Green-Bay-Packer-Running-Back-James-Starks-/;
Sports Illustrated-http://sportsillustrated.cnn.com/2007/players/01/09/nfl.workout0115/

A Happy Gluten-Free Birthday to Elvis!

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Gluten Free Sandwich IdeaWhile some might associate Elvis Presley with “Heartbreak Hotel”, Graceland or swinging hips, my food-loving self always jumps straight to the Elvis Sandwich. If you have never heard of this classic sandwich, then you are in for a surprise. Let me warn you, at first, you will be intimidated, terrified or maybe even disgusted by the medley of ingredients in this sandwich. After your first bite, however, the delicious sweet and savory flavors will overpower any hesitations you may have held. The Elvis Sandwich is versatile and works well for school lunches, afterschool snacks or, as I usually do, ski slope meals. There is nothing quite like taking a semi-squished Elvis sandwich out of your ski jacket and enjoying it with a hot chocolate in the lodge! So, without further ado, here is the recipe to help you celebrate the birth of the King of Rock n’ Roll:

2 slices of your favorite Udi’s bread (I prefer the White Sandwich Bread, but I bet Cinnamon Raisin would be delicious as well)

Your favorite nut butter (peanut, almond, cashew… you choose!)

1/2 banana (sliced)

3 slices of cooked bacon (cooked as crispy as you like)

The next part is the easiest. Simply spread your chosen nut butter on both slices of bread. Then, add the banana slices and bacon and smash between the bread. Now, go ahead, try it. You’ll thank me later!

This is my rendition of the Elvis Sandwich; do you have your own? Share it with us!

Healthy, Home-Style Recipes for 2012

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While everyone is busy writing down their New Year’s resolutions to “lose 10 pounds” and “ exercise 5+ hours a day”, I have been focusing on the positive things I have gained during 2011. Sure, I may have gained a few pounds, big deal! 2011 has been about so much more than the numbers on the scale! 2011 has been about feeling good and being active. I learned how to ride a bike! I went swimming in the Bermuda triangle! I even started lifting weights! More than that, I have learned to appreciate food and to see it through new, health-focused eyes. A recipe does not have to be taken at face value and blindly followed down a path to cholesterol filled doom! (Okay, maybe that was a little dramatic, but you get my point.) In 2012, take charge of your kitchen and learn to reinvent your favorite recipes into healthier versions that don’t sacrifice flavor! Paula Deen promised Dr. Oz that she will commit to a healthier lifestyle in 2012. If the Queen of Butter can do it, so can you!

Here are two of my favorite made-over, home-style recipes. I hope they bring you and your family health and happiness in the New Year!

Baked Macaroni & Cheeze

(Gluten-Free, Dairy-Free)

Ingredients:

  • 12 oz. Gluten Free Elbow Shaped Pasta
  • 2 Tbsp Trans Fat Free, Dairy Free Margarine
  • 1 cup White Onion, diced
  • 1 1/2 Tbsp Corn Starch
  • 2 1/2 cups Unsweetened Non-Dairy Milk of choice
  • 1/4 cup Nutritional Yeast Flakes
  • 1 Tbsp Tahini (Sesame Seed Paste)
  • 2 Tbsp Lemon Juice
  • 1/2 tsp Salt
  • Freshly Ground Black Pepper
  • 1/2 tsp Ground Mustard
  • dash Garlic Powder
  • 1/4 tsp Tabasco Sauce
  • 1/8 tsp Nutmeg
  • 1/2 tsp Turmeric
  • 1/4 tsp Paprika
  • 1 cup frozen Peas, defrosted
  • 3 slices Udi’s Gluten-Free Whole Grain Sandwich Bread, toasted
  • 2 tsp Italian Seasoning
  • 1/2 pint Grape Tomatoes, halved

Directions:

  1. Preheat oven to 350 degrees F.
  2. Cook pasta according to package instructions until just al dende, drain, and set aside.
  3. Place toasted Udi’s Gluten-Free Whole Grain Sandwich Bread in a food processor, along with 2 tsp Italian Seasoning. Pulse until bread crumbs are formed.
  4. Melt margarine in a medium saucepan over medium heat.
  5. Add onion and cook until soft.
  6. Stir in Sorghum Flour to create a roux and cook about 10 seconds.
  7. Whisk in Non-Dairy Milk and bring to a bubble.
  8. Reduce heat to low and add Nutritional Yeast through Paprika.
  9. Once the sauce has thickened toss with cooked pasta and stir in the peas.
  10. Pour pasta into a 9×13 casserole dish sprayed with non-stick cooking spray and sprinkle with breadcrumbs and tomato halves.
  11. Bake until bubbling, about 25 minutes.

Turkey and Spinach Meatball Sandwich

(Gluten-Free, Dairy-Free, Nut-Free)

Ingredients:

  • 2 pounds 94% lean, Ground Turkey
  • 12 oz. frozen Spinach, defrosted and drained
  •  1/2 small Onion, diced
  •  3 medium clove Garlic, minced
  •  1 large Egg
  •  1/4 cup Low Sodium Vegetable Stock
  •  1/2 cup Brown Rice Flour
  •  2 slices Udi’s Gluten-Free Whole Grain Sandwich Bread, toasted
  •  2-3 Tbsp Nutritional Yeast Flakes
  •  1/2 tsp Rubbed Sage
  •  1/2 tsp Rosemary
  •  1/2 tsp Thyme
  •  1/3 tsp Nutmeg
  •  Salt to taste
  •  fresh ground Black Pepper to taste
  • Marinara Sauce, heated
  • Udi’s Gluten-Free Hot Dog Buns

Directions:

  1. Place toasted Udi’s Gluten-Free Whole Grain Sandwich Bread in a food processor. Pulse until bread crumbs are formed.
  2. Preheat your oven to 400 degrees F.
  3. Line a baking sheet (with a lip) with foil and spray with non-stick cooking spray.
  4. Now, it’s time to get messy! Roll up your sleeves, take off your rings, and dig in! Use your hands to thoroughly combine the ingredients in a large bowl. No liquid should remain.
  5. Roll meatballs into balls about 1 inch in diameter and place on your prepared baking sheet.
  6. Bake in a 400 degree oven about 20 minutes, until cooked through.
  7. Place 3 meatballs on an Udi’s Gluten-Free Hot Dog Bun. Top with marinara sauce.
  8. Enjoy!

These meatballs freeze beautifully! Just let them cool completely, toss them in a freezer bag, label and date them, and place them in your freezer.

Happy New Year!

5 Healthy, Gluten-Free Recipes For The New Year

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Now that we are five days into the New Year, I wanted to check in with you on your New Year’s resolutions. Did you make any (like one of these 4 gluten-free resolutions we suggested)? Have you kept them so far? One of my personal resolutions is to focus on finding healthier gluten-free options that can help fuel my half-marathon training schedule for the next four months.

Gluten-free does not necessarily mean low calorie or fat free, so I have scoured the internet to find five healthy, gluten-free recipes that you can feel good about eating.

1. Stuffed Peppers
The more colorful a dish is on my plate, the healthier it seems. Ok, so maybe this isn’t ALWAYS true. I mean, Cheetos are bright orange and they are definitely not in my “healthy” or “gluten free” category. However, this recipe for Stuffed Peppers from Elana’s Pantry is a bright and healthy dish that goes great with rice. I usually pick red or orange bell peppers, because I digest them easier, but you can use whichever kind of pepper stirs your taste buds. Bonus: This dish is also dairy-free!

2. Zucchini Noodles and Thai-Inspired Chicken Curry

Zucchini Noodles

Photo Courtesy of Alta at Tasty Eats At Home

Have you ever heard of zucchini noodles? Me neither! Alta from Tasty Eats at home created this inventive dish after going grain free. I love thai food…the flavors, the textures, the smells. This healthy option is perfect for an easy weeknight dinner or make it ahead of time for an exotic lunch at work.

 

 

3. Salmon, Fresh Blueberries and Lemon Salad with Chive Vinaigrette

Blueberry Salmon Salad

(Photo and recipe courtesy of the Chilean Fresh Fruit Association Media Center. © 2010)

Salads are a staple in every health-minded woman’s (or man’s) mind, but not all salads are healthy. (Cobb anyone?). This recipe posted by Anne-Marie at This Mama Cooks! incorporates one of nature’s super foods: blueberries.

 

 

 

4. Roasted Red Pepper Soup

Red Pepper Soup

Photo courtesy of Sommer at A Spicy Perspective

When cold weather hits, I’m all about the soup. Sommer, from A Spicy Perspective, shows how to make this delicious bowl of warmth from scratch. According to her, “This roasted red pepper soup is gluten free, dairy free, low carb, low calorie and oh so delightful.” After checking out the photos she posted, I have to agree it does look deliciously gluten-free!

 

5. Flourless Honey Almond Cake
Each of us needs a little something sweet occasionally. This recipe for Flourless Honey Almond Cake from Eating Well is the perfect weekend treat.

What are your favorite healthy, gluten-free meals? Comment below!

4 Gluten Free New Year’s Resolutions

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Gluten Free New Year's ResolutionsIt’s that time of year again…New Year’s resolution time. According to a Forbes article from earlier today, 44% of Americans make New Year’s resolutions. No doubt many of them are focused on weight loss, eating healthier, and focusing on what is important in life. Last year, my resolution was to quit complaining. Let’s just say by March, I had amended that resolution to “limit complaining”.

If you’re reading our blog, gluten free living is likely a key priority for you or something you are considering for the new year. So, as we get ready to toast 2011 away, consider choosing one (or all) of these four gluten-free New Year’s resolutions to try for 2012.

  1. Get Familiar With Foods That Are Naturally Gluten Free
    I’ve seen it  said in many comments on our Facebook page or in our new Gluten Free Living community. Starting a gluten free diet can be extremely overwhelming, especially when you start focusing on foods you can’t have. Instead, decide to focus on foods you can have by getting familiar with all of the things that are naturally gluten free. This list of naturally gluten free products from Kroger is a great resource and can help you create your weekly grocery shopping list. Fruits, veggies, meat, milk, rice…the list is longer than you might think.
  2. Try One New Gluten Free Recipe A Week
    It is easy to get caught up in what I call the “gluten-free funk.” Has this happened to you? You rotate the same five meals each week until you’re so sick of chicken and rice that you can’t stand one more bite! The good news is, there are a number of bloggers who post unique and delicious gluten-free recipes each week. Some of our favorites include Gluten Free Girl and the Chef, Discover Gluten Freedom, and Tasty Eats at Home. For 2012, vow to try one new meal per week (or even per month!) to help get you excited about what you’re putting in your body.

  3. Join A Gluten Free Group
    Chatting with others who are eating gluten free can help inspire and educate you. If you have celiac disease, I recommend finding a local celiac disease support group. If you’re new to a gluten-free diet or interested in connecting with other people at all stages in their gluten-free quest, check out our new Udi’s Gluten Free Living community and post some comments!
  4. Host A Gluten Free Gathering
    There are many differing opinions about gluten-free diets, especially among those who don’t have to eat gluten free. Finding support from your family and friends can be tricky, but hosting a gluten free gathering at your home can help educate them and shift their opinion about your decision to go gluten free. Make some tasty gluten free appetizers and/or desserts, and have a discussion about why you decided to eat gluten free (whether by choice or necessity). Our snickerdoodle cookies are a quick and easy snack that we guarantee your friends and family will love. Also check out this video for making pizza bite appetizers using our gluten-free bread.

What are your New Year’s resolutions for 2012? Have other tips for gluten free resolutions? Comment below.

 

Giving Joyfully During This Wonderful Time of Year

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Children often associate the Holiday Season with getting gifts. As adults, we know this season is about much more than that – this is the season to give as well…JOYFULLY. First, I feel the need to define “joyful” and “give” and will do so with the help of Dictionary.com, which defines joyful as: full of joy, as a person or one’s heart; glad; delighted;showing or expressing joy, as looks, actions, or speech; causing or bringing joy, as an event, a sight, or news; delightful; and give as: to present voluntarily and without expecting compensation. Therefore, joyful giving would be gladly and happily presenting anything (tangible or intangible) without expecting anything in return. As you can see, anyone can give joyfully in their own way regardless of life circumstances.

I should also clarify that this post isn’t meant to make you feel guilty for not doing enough and my suggestions for joyful giving aren’t meant to make you feel like your expressions of joyful giving aren’t right or “good enough.” Hopefully, this post will be an encouragement to you if you are indeed giving joyfully and will give you fresh ideas if your giving is starting to lack the jopyful aspect.

My husband and I give joyfully by supporting a child through Compassion International. Our child is from Kenya and her name is Catherine. We give financially and we also give of our time and emotions by writing her letters of encouragement. This particular type of giving is very rewarding. We get to hear about her life and family in her letters she sends back. Sometimes, she shares with us what she did with the money we gave her that month and how it was of great help to her family in their time of need.
Another way to give of your time is to serve at local missions or food pantries. This is really easy to do. If you are like us, you probably even receive information in your mailbox around this time of year! Many missions or food pantries send out information on how you can serve with them during the holidays. The great part about that is if you are unable to give of your time, there is usually an option to give financially.You can also find ways to serve through your local church. Our church has a “giving catalog” that comes out around Christmas. The catalog is full of needs around the city and you just pick which ones you are able to fulfill.

If you prefer to serve on your own, rather than in a organized fashion, I’m sure you have neighbors who would benefit from some cleaning up this time of year. It may be more difficult for your elderly or disabled neighbors to do winter chores. You could offer to help them shovel snow or complete basic handyman projects around their house – inside and out.

BakingIf you like to bake, or are already baking for other events or parties, throw in some extra batter and bake some cookies for your neighbors, co-workers, mailman, trashmen, etc. Everyone loves a special, surprise treat!

And finally, my favorite way of all to give joyfully (teasing of course, but I do like this option and would appreciate being on the receiving end for sure!!)…..adopt your favorite gluten free friend for a meal or dessert (if you don’t bake, Udi’s gluten free Snickerdoodle Cookies are an amazing GF treat!!). After I had my daughter, it was such a blessing to have prepared meals brought to our house by friends. I know it must have been difficult for them because of my Celiac Sprue and special gluten free diet requirements, but they still did it and it meant the world to us….even more so, because they were willing to go to the extra trouble for me. I can guarantee your GF friend will especially love it this time of year. Baking and eating are large parts of this holiday season and often times, the GF eater is left sucking on a candy cane while watching their friends enjoy yummy baked goods. Your gift will definitely bring them great joy!

I know the definition of give in the beginning of this post clearly states that the act is done without expecting anything in return; however, you will be surprised by how much you actually do get in return by being a truly joyful giver!!
Happy Giving!!