• Saturday, May 12^th: Alliance for Lupus Walk with Us to Cure Lupus, Seattle, WA, 9:00 AM – 12:00 PM http://walk.lupusresearch.org/site/TR/Events/FLB?fr_id=2880&pg=entry
• Saturday, May 12^th: Making Tracks for Celiacs, Clarence Town Park, Buffalo, NY, 9:30 AM – 12:00 PM http://www.celiacwalk.org/
• Saturday, May 12^th: Draeger’s Market Gluten Free Fair, Danville, CA, 10:00 AM – 2:00 PM
• Sunday, May 13^th: Wegman’s King of Prussia New Store Opening Demo, King of Prussia, PA, 3:00 PM – 6:00 PM
• Saturday, May 19^th: Smith’s Gluten Free Store Event, 500 East 400 South, Salt Lake City, UT 84102, 10:00 AM – 2:00 PM
• Sunday, May 20^th: Making Tracks for Celiacs, Edsel and Eleanor Ford House, 1100 Lakeshore Road, Grosse Point, MI 48236,  9:00 AM – 12:00 PM
• Sunday, May 20^th: Earth Fare In-Store Demo, Huntersville, NC, 1:00 PM – 3:00 PM
• Friday, May 25^th: Udi’s Gluten Free Pre-Game Party @ Arizona Diamondbacks, Coach and Willies, Phoenix, AZ, 4:00 PM – 5:30 PM

Comment below and tell us if you will be able to make any of these events. We hope to see you soon!

Planning to host a gluten free Cinco de Mayo fiesta this year?  Hang up your candy-stuffed piñata, put on your colorful over-sized sombrero, start up the mariachi music, and whip up the simple party dips by Chef Roberto Santibanez below.  Your guests are sure to go loco!

Pico de Gallo: Fresh Tomato Salsa

Ingredients & Instructions:

• 3/4 lb. tomatoes, seeded and finely diced (1 1/2 cups)
• 1/3 c. chopped cilantro
• 1/4 c. finely chopped white onion
• 1 small fresh jalapeño or serrano chile, finely chopped
• 1 T. freshly squeezed lime juice
• 1/2 tsp. fine salt, or 1 tsp. kosher salt

Mix all the ingredients together in a bowl. Season to taste with additional chile, lime juice, and salt.²

Salsa de Piña Asada con Habanero: Roasted Pineapple Salsa

Ingredients & Instructions:

• 4 (1/2-inch-thick) round slices fresh pineapple -cored (1/2 pineapple)
• 1/4 c. mild olive oil or vegetable oil
• 1 medium red onion, finely chopped (1 c.)
• 1/2 c. chopped cilantro
• 1/4 c. freshly squeezed lime juice
• 2 fresh habanero chiles, minced, including seeds
• 1/2 tsp. fine salt, or 1 tsp. kosher salt

Position an oven rack about 8 inches from the broiler.  Set oven to broiler to preheat. Brush the pineapple slices with some of the oil and broil 8 minutes. Alternately, you can grill the pineapple, simply preheat gas or coal grill, brush pineapple with oil and grill 5-6 minutes per side.  Let them cool to room temperature.  Dice the pineapple (about 1/8 inch) place in a medium small bowl, add the remaining ingredients ant mix to blend. Season to taste with additional lime juice and salt.³

Guacamole Taquero: Taco-Shop Guacamole

Ingredients & Instructions:

• 1/2 lb. tomatillos (5 or 6), husked, rinsed, and coarsely chopped
• 6 large (about 3 1/2 inches long) fresh epazote leaves or cilantro
• 2 small garlic cloves, peeled and coarsely chopped
• 1/4 c. coarsely chopped white onion
• 2 fresh serrano or jalapeño chiles, coarsely chopped
• 1 T. freshly squeezed lime juice
• 1/2 tsp. fine salt, or 1 tsp. kosher salt
• 1 small ripe Mexican Hass avocado, halved and pitted

Put the tomatillos into the blender jar then add the epazote, garlic, onion, chiles, lime juice, and salt. Blend until very smooth, at least a minute. Scoop the avocado flesh into the blender jar and blend again until smooth. Add a little water, if necessary, to achieve a dip-like texture. Season to taste with additional chile, lime juice, and salt, and blend once more.⁴

Sources:
1. http://news.nationalgeographic.com/news/2006/05/0505_060505_cinco_de_mayo.html
2. http://www.epicurious.com/recipes/food/views/Pico-de-Gallo-Fresh-Tomato-Salsa-364429
3. http://www.epicurious.com/recipes/food/views/Salsa-de-Pina-Asada-con-Habanero-Roasted-Pineapple-Salsa-364410
4. http://www.epicurious.com/recipes/food/views/Guacamole-Taquero-Taco-Shop-Guacamole-364411

Here are five easy changes you can make to make a difference on Earth Day:

1. Ditch the plastic bags!
   According to The Daily Green, twelve million barrels of oil were wasted last year in the production of paper and plastic bags in the United State alone. That’s a lot of oil that we could be saving! Also, plastic bags take a very long time to decompose in landfills, adding to our country’s waste problem. This Earth Day, make the switch to reusable shopping bags for good! Not only do you help to save the planet, but some stores even offer credits for using reusable bags. And they make toting groceries so much easier.
2. Don’t buy bottled water!
   Switch over to an aluminum or stainless steel reusable water bottle that will last you years, instead of just one day. Disposable water bottles are a huge contributor to our landfills and this problem can easily be addressed.
3. Recycle and upcycle!
   We all know about recycling common goods like cans, paper, and glass, but have you ever considered upcycling? This Earth Day, take something you’re going to dispose of and turn it into something of greater value. For example, I reuse my Udi’s Gluten Free Blueberry Muffin containers to grow spices in during the winter. They are a perfect size for the job and it makes me smile since I’m saving myself money and saving waste from the landfill.
4. Plant a vegetable garden!
   Celebrate Earth Day by rounding up the family and starting a vegetable garden! Not only is this a fun activity for the whole family, but it also helps the environment! Growing your own vegetables reduces energy use by eliminating the need for transporting the food and selling it in a conventional store. Also, you’re helping your family by eliminating any pesticides or toxins that can be found in mainstream vegetables.
5. Volunteer your time!
   Earth Day is the perfect time to volunteer some of your personal energy to the community. Help with a clean up, provide education sessions to community members, or help plant trees in a park. The opportunities are truly endless! The Environmental Protection Agency’s website compiles local events from all over the country to help you find the perfect event to attend. Bring your family and friends to really make an impact on the community!

From Udi’s to you and your family, we hope you have a great and impactful Earth Day!

Please share your experiences and any other tips you have for making this Earth Day the best one yet!

However, for this post, I am turning an American classic into a sweet and creamy dessert.  Mascarpone cheese, strawberries, fresh whipped cream, and a sugar rimmed crust add a sweet kick to this traditional sandwich.  So, step outside the grilled cheese box and layer yourself up for this after-dinner treat.

Strawberries and Cream Dessert Grilled Cheese

Ingredients:

• 4 slices of Udi’s Gluten Free White Sandwich Bread
• ½ cup Mascarpone cheese
• ½ cup strawberry preserves
• 2 tablespoons warm caramel
• 2 teaspoons vanilla
• ¼ cup course sugar
• 1 tablespoon butter
• 1 handful of strawberries
• ½ cup whipped cream (recipe below)

Directions:

1. Butter 1 side of each slice of Udi’s White Sandwich Bread and place buttered side down onto a hot griddle
2. While the bread is browning, place Mascarpone cheese and vanilla in a bowl and mix together
3. Once bread is golden brown, brush the crusts with melted butter
4. Dip the edges of the bread into course sugar for a ‘sugar rim’
5. Place 1 slice of bread onto a plate, and layer with ¼ cup of the vanilla Mascarpone and ¼ cup of the strawberry preserves
6. Top with another slice of bread
7. Drizzle caramel on top of the sandwich, and top with a dollop of whipped cream and whole strawberries
8. For an extra touch, sprinkle powdered sugar and extra berries around the plate

Homemade Whipped Cream

Ingredients:

• 1 cup heavy whipping cream
• 2 teaspoons vanilla
• ¼ cup powdered sugar

Directions:

1. Pour cream into a deep mixing bowl
2. Beat cream on high for approximately one to two minutes, or until cream becomes stiff
3. Add powdered sugar and vanilla, and whip until fully incorporated

Tip: Make sure the cream, mixing bowl, and whisk are cold before use.

Enjoy your grilled cheese sandwich!  What other fun and creative grilled cheese recipes do you have?

April is National Grilled Cheese Month. What better time to introduce this beauty of a sandwich to the world? You could settle for a regular, Joe-Schmoe grilled cheese, or you can try this version! The perfect blend of sweet and savory, with a decided POW! of BBQ tang, makes this sandwich the king of the lunch table.

Sit back and prepare for cheesy heaven on a plate!

BBQ Sweet Potato & Avocado Grilled Cheese Sandwich

(Gluten-Free)

Ingredients:

• 1 medium Sweet Potato, peeled and sliced into 1/4″ thick rounds
• 1/2 Tbsp Olive Oil
• 1 tsp Cinnamon
• 1/2 tsp Paprika
• 1/4 tsp Salt
• 1 tsp Sugar
• 1/2 tsp pure Maple Syrup
• 2 slices Udi’s Gluten Free White Sandwich Bread
• Butter
• 3 Tbsp shredded Mozzarella Cheese
• 1/2 Avocado, thinly sliced
• 2 slices Tomato
• 1/4 cup Baby Spinach
• 2 tsp BBQ Sauce

Directions:

1. Preheat your oven to 350 degrees F, and line a baking tray with foil.
2. Put sweet potato rounds in a medium bowl and drizzle with oil, cinnamon, paprika, salt, sugar, and maple syrup. Toss until evenly coated.
3. Place sweet potato rounds in an even layer on the foil lined baking sheet and bake in preheated oven for 15-18 minutes, until soft.
4. Once sweet potato rounds are finished cooking, begin assembling your sandwich.
5. Start by lightly buttering the outside of the 2 slices of Udi’s bread with butter.
6. Next, evenly sprinkle the shredded Mozzarella cheese on the inside of one slice of bread.
7. Top cheese with 3-4 sweet potato rounds, 4 thin slices of avocado, 2 slices of tomato, and 1/4 cup baby spinach. Spread BBQ sauce on the inside of the second slice of bread, and place on top of the spinach.
8. Heat a skillet sprayed with non-stick cooking spray over medium-low heat.
9. Place sandwich in the skillet and cook until desired level of char is achieved and cheese begins to melt.
10. Using a spatula, carefully flip the sandwich and continue cooking on the other side until done.

Enjoy! Have a be-UDI-ful day!

Check out these recipes below and let us know which one you like best!

Grilled Cheese for the Carnivore

Apple, Ham, & Cheddar Grilled Cheese
Makes: 2 sandwiches
Ingredients:

• 4 Slices Udi’s Whole Grain Bread
• 1/8 pound (2 slices) of Applegate Farms Sliced Ham
• 1/2 small Granny Smith Apple, cut into ½-inch-thick slices
• 3oz Cheddar Cheese, grated
• Butter

____________________________________

Grilled Cheese for the Lactose Free

 Grilled Caprese Sandwich

Makes: 2 sandwiches
Ingredients:

• 4 Slices Udi’s Millet Chia Bread
• 8oz Daiya Shredded Mozzarella Cheese
• 2 Roma Tomatoes, sliced
• Fresh Basil Leaves
• Butter

______________________________________________________________________________________

Grilled Cheese for the Vegetarian

Hot Chile Grilled Cheese Sandwich

Makes: 2 sandwiches
Ingredients:

• 4 Slices Udi’s White Sandwich Bread
• 2 Poblano Peppers, sliced & cooked (remove seeds & stem)
• 1 ½ tablespoon Pace Chunky Salsa
• ¼ cup shredded Monterey Jack or Cheddar Cheese
• 7oz canned Pinto Beans, smashed
• 1 ½ fresh Scallions, chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon Stonyfield Organic Plain Yogurt
• Butter

 
What is YOUR grilled cheese style? Comment below with your favorite recipe.

Recipes adapted to be gluten free, from:
http://www.womansday.com/food-recipes/10-greatest-grilled-cheese-sandwiches-71411
http://www.cbsnews.com/2100-500171_162-646322.html
http://www.eatingwell.com/recipes/hot_chile_grilled_cheese.html

I have had the pleasure of attending multiple Passover Seder dinners and am always intrigued by the important role food plays in this tradition. One of my favorite memories comes from the Maror (or bitter herbs) part of a Seder I attended about five years ago. The person in charge of grocery shopping for the event picked up horseradish (or so she thought) to represent the bitter herbs. As each of us took a bite, we quickly realized she had purchased atomic horseradish! Our eyes were watering from the heat burning through our noses, but we laughed our way through it.

If you are interested in hosting your own gluten free Passover Seder, or just want to try a few traditional Passover dishes, check out these gluten free recipes from around the web.

1. Gluten Free Matzo
Matzo is the unleavened bread allowed during Passover, but it is typically made with non-gluten free flours. Jules Gluten Free has created a gluten free version that only takes 20 minutes from start to finish.  Plus, this recipe post includes some interesting history on matzo.

2.  Matzo Ball Soup
This Passover classic is comfort food at its best. Traditionally this recipe contains wheat (from the matzo), but in this version (called Potato Knaidelach) from The Shiksa in the Kitchen, potato dumplings are used instead to make it gluten free.

3. Braised Brisket
Brisket is a traditional main dish for Passover meals. According to the author of this recipe, it tastes better the day after you cook it!

4. Carrot Kugel
What is a kugel? According to Wikipedia, it’s a baked Jewish pudding or casserole that is served as a side dish. Try this carrot kugel recipe from Elana’s pantry for your Passover table.

5. Chocolate Rolled Angel Cake
The best way to end a Passover Seder is with a dessert everyone will be talking about. This chocolate rolled angel cake from Gluten Free Canteen fits that bill! With chocolate, raspberry, and espresso flavors it will go great with a cup of coffee.

Have your own favorite Passover recipes? Share them below in the comment section.

1. http://celiacdisease.about.com/od/glutenfreefoodshopping/a/Passover.htm

Transitioning from a seemingly tranquil and straightforward high school cafeteria to a full-sized college dining hall is an unforgettable experience. Suddenly, your choices expand from only one or two dishes per lunch to over ten at nearly all times of the day! Finding both healthy and gluten free dishes can be a challenge for students, especially those new to the lifestyle. Here are a few helpful hints to take control and get your eating habits on track:

1. Go to the top—Contact your University’s dietician or dining hall manager
Whether you are a newly diagnosed student or heading to college for the first time this fall, one of the first things you should do is  schedule a meeting with your school’s dietician or dining hall manager. Talk to them about your dietary needs/restrictions, it is their job to ensure that all students can eat safely, so they should be willing to assist you in finding gluten free options.

2. Get friendly with the dining hall front line staff
Although alerting upper management to your situation is important, the people who really matter are those serving your food on a daily basis. Make an effort to be a face they’ll recognize by getting to know them. You’ll find that asking for your veggie stir-fry to be prepared in a clean pan will be less painful that way.

3. Focus on the veggies
Although surviving on Udi’s Double Chocolate muffins sounds like a fantastic dream, the reality is that your body needs balanced nutrition in order to keep up with the intensity of a college schedule. Every dining hall should have a well-stocked salad bar—find yours! Not only does eating fresh veggies provide plenty of nutrients and fiber for your body, but doing so on a regular basis will stave off the freshman fifteen!

4. Get vocal, get connected
Many campuses have allergen-free clubs or organizations where you can meet people just like yourself.  Connecting with groups like these build a louder voice when menu changes are needed to accommodate students with dietary restrictions and can help simplify the transition to college life.  Udi’s Gluten Free Foods  brand ambassadors, such as myself,  lead allergen clubs on campuses throughout America. Search your school’s channels for yours, or contact Katie at collegeambassadors@udisglutenfree.com to start your own!

5. Moderation
As with all things, the key to maintaining a balanced diet is moderation. You may be lucky enough to convince your school to supply endless gluten free baked macaroni or yummy desserts, but keep in mind that just because you CAN eat unlimited amounts of these things, doesn’t mean you should!

What is your experience eating gluten free and healthy in college dining halls? Do you receive a lot of support or have you helped guide changes in the way your university handles students with special dietary needs such as those with gluten intolerance or celiac disease?

However, we have an incredible chocolate mousse recipe full of nutrients and a special heart-healthy ingredient that we dare you not to love. Completely gluten free, this dessert is also diary free, egg free and soy free.  As a bonus, this recipe only uses 5 main ingredients that you most likely already have in your kitchen.  Ready for the secret ingredient?

Avocados!

I know this doesn’t sound like a dessert ready ingredient, but before you dismiss the idea entirely consider this: highly versatile, this fruit is naturally gluten free and blends perfectly to make a smooth, healthy base for a dark chocolate mousse.  You cannot even taste the avocado in this deceivingly healthy dessert.  Many times I have tricked the pickiest of dessert connoisseurs into devouring the entire treat before mentioning the hidden healthy ingredient.  You don’t even have to tell anyone and they would be none the wiser.  Just think, in five minutes you could be staring down a delicious bowl of good for you dessert!

Chocolate Avocado Mousse

Ingredients:

• 4 medium ripe avocadoes
• 1 cup unsweetened chocolate cocoa powder
• ½ cup honey
• ½ cup agave nectar (if you don’t have any agave you can double the honey)
• 2 teaspoons vanilla
• 1 dash of salt

Optional:

• Berries
• Slivered almonds

Directions:

1. Peel and cube avocadoes.  Place in a food processor, process for two minutes, scraping down the sides of the bowl as needed, until the avocado is completely smooth.
2. Add cocoa powder to the pureed avocado and process for an additional minute.
3. Add honey, agave nectar, vanilla, and salt.  Mix until fully incorporated.
4. Add additional honey or chocolate depending on taste.
5. Transfer chocolate mousse into individual glasses and layer with berries.  Garnish the top layer with slivered almonds and additional berries.

For best results, chill the dessert in the refrigerator before serving.

We are curious; do you have any great recipes that use a special hidden healthy ingredient?  Comment below and tell us what you think!

Despite their unhealthy reputation…Americans love their donuts! Why deprive ourselves of something we love? We already “brought sandwich back” with our gluten free breads.  Why not “bring donuts back,”  by baking your own with this nutritious, gluten free version!

Ripe bananas substitute for much of the oil in this recipe and baking the donuts, instead of deep frying them, cuts out an astounding amount of fat. If you don’t have your own handy-dandy donut pan, this recipe can easily be baked in a mini-muffin pan for donut holes!

Maple Glazed Banana Donuts

(Gluten-Free, Dairy-Free)

Ingredients:

• 2 over-ripe Bananas, mashed
• 1 large Egg, beaten
• 3 Tbsp Unsweetened, Plain Almond Milk (4 Tbsp if at a high altitude)
• 1 Tbsp Olive Oil
• 1 tsp Vanilla Extract
• 1/4 cup Organic, Unbleached Sugar
• 3/4 tsp Cinnamon
• 1/2 cup Brown Rice Flour
• 1/2 cup Cornstarch
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/2 tsp Xanthan Gum

Directions:

1. Preheat oven to 350 degrees F (375 degrees for high altitude)
2. Prepare donut pan using non-stick cooking spray
3. In a medium bowl, whisk together the banana, egg, almond milk, sugar, vanilla, cinnamon and oil.
4. Add the remaining ingredients and stir until smooth.
5. Fill each donut round with 2 heaping Tbsp of batter. Dampen your fingers to smooth donuts evenly in the pan.
6. Bake 7-9 minutes, then cool 5 minutes in the pan before transferring to a cooling rack.
7. Cool completely before dipping in glaze (recipe below).

Ingredients:

• 3 Tbsp pure Maple Syrup
• 1/2 tsp Vanilla Extract
• 1/3 cup Powdered Sugar

Directions:

1. In a small bowl, whisk together all ingredients until smooth. Dip cooled donuts in glaze and enjoy!

Nutritional Information (Donut and Glaze are Separate)

Have a be-UDI-ful day!