5 Healthy Gluten Free Snacks

Posted on Thursday, March 22, 2012 by Wendy Hofstetter

Have you noticed how popular gluten free has become in the past year? Every news broadcast, food-based website, and health-oriented magazine is talking about it and providing advice for those interested. Whether you have to eat gluten free out of necessity or are looking to make healthy changes to your diet, it is important to understand that not all gluten free foods are healthy.

You can find gluten free doughnuts, cookies, and cakes that still have sugars and fats. As with any diet, these foods can still be enjoyed, as long as you enjoy them in moderation. (I am fond of our new dark chocolate brownie bites, which are great as a special treat!)

Lately, I have been seeking healthy snack options to keep my weight and nutrition in balance. Below are five delicious, gluten free foods that are perfect for munching on between meals.

Carrot Oat Protein Balls
I made these bite sized snacks this past weekend to bring with me to work or as an on-the-go breakfast for my commute. Carrots are a great source of dietary fiber, vitamin C, vitamin B6, folate, and potassium.¹Our Au Naturel granola and the almond flour used in this recipe provide protein to help you stay full. Each ball has 109 calories.Ingredients:

1 cup of Udi’s Gluten Free Au Naturel granola
2 cups of almond meal
3 teaspoons of baking powder
4 tablespoons of coconut oil, melted
1 cup of carrots cooked
¼ cup sliced almonds, crushed

Directions:

Grind the granola in a food processor to create an oat flour
Mix the ground granola with the 2 cups of almond meal in a large bowl
Add the baking powder and melted coconut oil and stir until well combined
Add the cooked carrots to your food processor and blend until puréed
Add the carrot purée to the oat/almond meal mixture and stir well
Roll the dough into balls and then roll in the crushed almonds to coat
Place balls on a non-stick baking sheet and cook in the over for 25 minutes at 350 degrees
Remove balls from the oven and let sit for 10-15 minutes and then place in the refrigerator to harden
Yield: 24-28 balls

2. Jalapeños with Peanut Butter or Almond Butter
These spicy snacks are the adult version of “ants on a log.” I eat mine without raisins, but if you need to cut the heat add your favorite dried fruit on top. To make, simply cut jalapeños in half, remove the seeds, and fill with your favorite nut butter. Jalapeños are a good source of antioxidants, vitamins C and E, and contain a substance called capsaicin, which may help boost your metabolism.² One word of caution: wear gloves or wash your hands immediately after removing the jalapeño seeds to ensure you don’t touch your face and burn your eyes!

3. Plain Greek Yogurt With Cranberry Granola
Greek yogurt, which has a tangy flavor and a thick consistency, has double the amount of protein and half the amount of sugar as regular plain yogurt with the same calorie count.³ Add 1/8 cup of our Gluten Free Cranberry Granola for some crunch and sweetness for only 60 additional calories.

4. Fruit and Cheese Kabobs
This snack is a fun idea for both kids and adults! Simply grab skewers (or gluten free pretzel sticks) and add your favorite fruits and cheeses. My favorite combination includes red grapes and Gouda cheese.

5. Toast with Avocado
This snack is quick and easy to make, plus it provides your body with heart-healthy unsaturated fats. Avocados are also a great source of fiber, potassium, and vitamins C, K, folate, and B6.⁴ Grab one piece of your favorite Udi’s Gluten Free bread (I would highly recommend our new Millet-Chia Bread), toast it to your liking, and place a half avocado on top. Top with pepper or your favorite gluten free seasoning.

Have other healthy, gluten free snack ideas to share? Comment below!

Sources

Simple And Healthy Meals For Young Professionals

Posted on Friday, March 16, 2012 by Emily

Searching for fresh, healthy and simple meals for the busy work week? As a young professional, I find it a weekly challenge to cook. I am always on the search for new recipes to keep variety and convenience in my daily meals.

Lately, I’ve been on a quinoa kick. I’ve been making a batch at the beginning of each week and using the ancient grain in a different way each day. Top with salsa, sautéed veggies, beans or nuts and you have a satisfying meal. I’ve also been topping my salad greens with quinoa to add a nutritious punch to carry me through an afternoon at the office and an evening workout.

Not only is quinoa easy to make, but it is also packed full of nutrients. It is a complete protein containing all nine essential amino acids that are the body’s building blocks for muscle. It also contains magnesium which helps relax your muscles and blood vessels and other minerals, such as manganese, that act as antioxidants to help vend off cancer causing free radicals. Referred to as a “mother grain” and grown in the high Andes, quinoa was considered a sacred grain in the Inca tradition (source: http://www.wholegrainscouncil.org/whole-grains-101/quinoa-march-grain-of-the-month). It has certainly made a comeback in recent years and is used in a wide range of products, from beverages to baked goods.

On top of all these benefits, quinoa is gluten free, making it a great option for those who have Celiac Disease or a gluten intolerance. What I like most about quinoa is its versatility; it can be used in so many recipes! Below are a few ideas to get you started.

Black Quinoa Asian Slaw

INGREDIENTS
For the slaw:

8 ounces black quinoa
2 cups water
2 cups red cabbage, shredded
1 cup snap peas, bias cut
1 cup carrots, shredded
1 cup scallions, bias cut
1 mango, diced small
1/2 cup fresh cilantro, roughly chopped
Sesame seeds, toasted, to garnish

For the dressing:

1/2 cup orange juice
1/4 cup rice wine vinegar
2 tablespoons fresh ginger, minced
1 teaspoon Sriracha sauce
1/4 cup sesame oil

INSTRUCTIONS

Rinse black quinoa under cold water until water runs clear. Place black quinoa in boiling water and simmer for 12-15 minutes.
In a small bowl combine orange juice, rice wine vinegar, ginger and Sriracha sauce. Slowly whisk in sesame oil to create an emulsion. Set aside to incorporate flavors in dressing.
In a large bowl combine black quinoa, red cabbage, snap peas, carrots, scallions, mango, and cilantro.
Fold in dressing and let chill in fridge. When ready to serve, garnish with toasted sesame seeds.

Quinoa-Spinach Bake

INGREDIENTS

Olive-oil cooking spray
Breadcrumbs, for baking dish (Udi’s Whole Grain Bread)
1 pound spinach leaves, picked and washed
2 teaspoons olive oil
1 yellow onion, peeled and diced
2 cloves garlic, peeled and minced
1 tablespoon picked fresh thyme leaves
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon crushed red-pepper flakes
2 cups cooked quinoa (about 1 cup uncooked quinoa), made according to package directions
1 cup nonfat cottage cheese
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten

DIRECTIONS

Preheat oven to 350 degrees. Coat an 8-by-8-inch glass or ceramic baking dish with olive-oil spray. Coat with breadcrumbs and set aside.
Fill a large bowl with ice and water, set aside. Bring a medium pot of water to a boil. Add spinach, blanch until bright green for about 10 seconds. Transfer to ice bath. When spinach is cold remove it from ice bath. Squeeze out all water and finely chop,set aside.
Heat the olive oil in a medium sauté pan. Add onion, garlic, thyme, rosemary, and red-pepper flakes, and sauté until translucent, about 8 minutes. Remove from heat, transfer to a medium bowl.
Add spinach, quinoa, cottage cheese, pepper, and eggs to the onion mixture and stir until well combined. Pour the mixture into the prepared baking dish and place in the oven. Bake until set and edges are brown for 60 to 70 minutes. Slice, and serve warm or at room temperature.

Quinoa “Oatmeal” Cookies

INGREDIENTS

6 tablespoons dairy free/ soy free margarine (may substitute with butter)
1/2 cup brown sugar
1/4 cup soft silken tofu (may substitute with 1 egg)
3/4 cup quinoa flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. gluten free vanilla
1 1/2 cups Arzu Original Flavor
1/2 cup raisins (may substitute with dried cranberries)

DIRECTIONS

Preheat oven to 350 degrees.
Cream margarine, brown sugar and tofu (or egg).
Add quinoa flour, baking soda, salt and cinnamon and vanilla. Beat for 1 minute on high. Add vanilla and Arzu. Mix well. Add raisins and gently mix in.
Drop by teaspoonful onto parchment lined cookie sheet.
Bake 10-12 minutes until golden brown.
Cool before storing in air tight container.

Do you have any fabulous quinoa recipes to share? Would you try any of the recipes above?

A Very Gluten Free St. Patrick’s Day

Posted on Friday, March 16, 2012 by Susannah

Put simply, I don’t think saying “I love all things Irish” even begins to sum up how I feel. I eat, sleep, and breathe Ireland.

My love affair with all things Irish began at childhood. I was raised eating corned beef and cabbage on a regular basis, watching VHS tapes of Riverdance at my grandparent’s house, and learning the great history of my ancestors. For some reason, I gravitated towards my Irish ancestry, even though I am far more German and Sicilian!

Luckily, this Irish connection turned out to be for my own good. As a wide-eyed, red-headed college junior, I packed one big suitcase and jetted off to spend a semester studying in Dublin. While my traveling and coursework was incredible, one fact about Ireland blew me away more than anything else: they have gluten free options everywhere!

I noticed this on my second day in Ireland. I woke up in my hostel after sleeping nearly 10 hours and headed downstairs for my complimentary breakfast. I thought I was still dreaming when I saw signs for gluten free bread, muffins, and granola! Needless to say, this celiac was in heaven.

I came to learn that Ireland has one of the highest percentages of celiac disease in the world and the government does a lot to help those in need. I felt 100% normal for the first time in my life. I could walk into nearly any pub or restaurant and order a gluten free bun with my burger and know with certainty that the chips (French fries to us) would be safe for me to eat. Those five months in Ireland were hands down the greatest (gluten free) experience of my life thus far!

In honor of how aware the Irish are of the gluten free lifestyle and in celebration of the upcoming St. Patrick’s Day, I have compiled some delicious Irish treats! Many Irish dishes are naturally gluten free, if not easily made with substitutes. I hope these recipes help you celebrate with pure joy on the 17th!

1. Irish Soda Bread
This traditional dish is a must for every Irish meal. Whether for breakfast or dinner, soda bread is always present. Check out this recipe from Gluten-Free Goddess for a tasty version sure to please anyone at your table. Feel free to exclude the currants or raisins if you are making this to accompany an Irish dinner.

2. Corned Beef, Cabbage, and Potatoes
Although there are a slew of great Irish meals, my favorite for St. Patrick’s Day is definitely corned beef, cabbage, and potatoes. The reason it’s my favorite is mainly because it’s naturally gluten free and so easy to make! This version of the dish is a perfect traditional recipe.

3. Rainbow Mint Cupcakes
This list wouldn’t be complete without a dessert! There are so many naturally gluten free Irish desserts out there; the possibilities are truly endless! I included my favorite Rainbow Mint Cupcakes for this special day. Here are the ingredients:

2 boxes Betty Crocker® Gluten Free yellow cake mix
2 1/2 cups water
2/3 cup vegetable oil
6 egg whites
2 teaspoons peppermint extract
Red, yellow, green and blue liquid food colors 2 containers (1 lb each)
Betty Crocker® Rich & Creamy vanilla frosting

To complete the recipe, follow the instructions available here. The only adjustment is to add in the peppermint extract with the batter. In no time you’ll have gorgeous, gluten free, colorful, minty cupcakes!

Photo by seelensturm

Lastly, don’t forget to include your favorite Irish beverage for guests of legal age! While I was studying abroad in Ireland, I was introduced to my two favorite drinks: Magners Cider and Jameson with Ginger Ale. Both Magners and Jameson are certified gluten free. One important note, Bailey’s is not confirmed gluten free due to the whiskey they use! Be aware.

Have a lovely St. Patrick’s Day! Slainte!

Announcing Our Newest Gluten Free Products

Posted on Monday, March 12, 2012 by Wendy Hofstetter

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This past weekend, we attended the Natural Products Expo West in Anaheim, California. With over 58,000 professionals in the natural, organic, and healthy products industry who showcased their best products and introduced new ones, this was a great event for Udi’s to show what we’ve been cooking.

We introduced three new gluten free products that we know you will be excited about. Without further ado, here they are:

1. Vanilla Cupcakes
These moist, delicious vanilla cupcakes are so good, you won’t want to save them just for special occasions. Add a little frosting or eat them right out of the package, either way they are a tasty treat that helps you stick to your gluten-free lifestyle. {Note: Frosting is not included}

2. Classic French Dinner Rolls
Finally, dinner is complete. Our delicious Gluten Free Classic French Dinner Rolls are perfect for sharing at dinner with family or friends. These delicious rolls rival any gluten containing roll. They are so good, no one will know they are gluten free!

3. Whole Grain Seeded Dinner Rolls
Our Gluten Free Whole Grain Seeded Dinner Rolls are just as delicious as our Classic French Dinner Rolls, they just happen to be more nutritious. These rolls are loaded with healthy chia, sunflower, and flax seeds.

4. Classic French Baguette
Family style dining just got better with our new Classic French Baguette. Break off a crusty slice, dip it in your favorite sauce, and savor the joy of this gluten free life.

Are you ready to try our new products? Start looking for them this Summer at your local conventional or natural grocery store. In the meantime, tell us…

Which of these products are you most excited to try? Comment below.

The “Breadless” Ballerina

Posted on Thursday, March 8, 2012 by kmorales

As a little girl, my dream was to be a beautiful ballerina.

(I’m the redhead on the right.)

I would twirl around the house for hours wearing a sparkly crown and fluffy tutu. As I got older, the training became much more rigorous. Hours were spent at the dance studio perfecting grande jetes and pirouettes. Many nights dinner was a hurried affair consisting of a submarine sandwich or bran muffin from the corner bakery. At the time these foods provided the instant energy my young, active body craved in a convenient, readily available form.

Now, many years later, I look back and wonder: How does a dancer with Celiac Disease handle the demands of his or her craft while maintaining a gluten-free diet?

Enter Jaime Thompson, a professional dancer and dance instructor living and working in New York.

I “sat down” with Jaime (via the world wide web) to discuss her career, her gluten-free survival tips, and even her favorite recipes.

Jaime began dancing at the age of 5. In 2003, she graduated from the prestigious Boston Conservatory with a Bachelor of Fine Arts, but it wasn’t until 2007 that she was diagnosed with Celiac Disease. “…It completely changed my life and career”, she says. “I have struggled to maintain an appropriate dancers weight my entire life. After becoming gluten-free my body has changed drastically. It is easier to control my weight and my body is much more toned.”

A typical day for Jaime, involves traveling into Manhattan for a dance class, followed by a rehearsal or performance. But that is only the beginning of her day. She then hops on a train to Long Island to teach anywhere from 3 to 5 dance classes a day. This hectic schedule can make it difficult to find nutritious, gluten-free food options. So, what does Jaime do? “My solution is to pack my lunch and tons of snacks. I try to eat naturally gluten-free foods on the go.”

Her favorite, energy packed snacks include:

- Fruit

- Veggies

- Hummus

- Yogurt

- Nuts

- Energy Bars (Jaime recommends KIND Bars)

While all this planning can be “overwhelming at times”, Jamie refuses to see her Celiac Disease as a limitation. “I feel so much better on a day to day basis…. Also, it has raised awareness in my own family, and now, family members who have struggled with stomach problems for years are getting tested, adjusting their diets, and seeing improvements in their daily lives.”

Finally, I had to ask, what is your all time FAVORITE gluten-free recipe? Without hesitation, Jaime responded with a recipe from The Gluten-Free Gourmet: Comfort Foods cookbook by the amazing Bette Hagman called Kona Chicken. “The smell of the coconut, curry, and orange juice makes the kitchen smell amazing while it’s cooking!” This lightly breaded chicken recipe calls for breadcrumbs that you can make at home from the end pieces of your favorite Udi’s gluten-free bread!

In closing, I asked Jaime if she had any advice for young dancers living with Celiac Disease or Gluten Intolerance. “I think the main thing is to do your research… to figure out what [foods] work for you.”

Thank you, Jaime! I am sure I speak for everyone when I say you are an inspiration. Now, if you will all excuse me, I have a tutu that is long over due for some twirling.

A Nutritional Look At Our New “Ancient Grain” Breads

Posted on Wednesday, March 7, 2012 by Jill

Udi’s new Omega Flax & Fiber and Millet-Chia breads not only provide great taste and texture – their ‘ancient’’ and wholesome ingredients provide the solid nutritional foundation needed for our current busy lifestyles. Read on to discover some of the natural health benefits of these ancient ingredients offer. .

Millet
Millet seed is an ancient grain first cultivated in China around 4500BC. It is high in protein, fiber, magnesium, and phosphorus, all of which are important for certain functions in our bodies. Here are some quick facts about this seed:

Millet contains 1.5 times more protein than brown rice and offers a higher quality protein source, because it contains a higher proportion of essential amino acids
One cup of millet provides 12% of the recommended daily value (DV) of protein, 20% DV of magnesium and approx 6% DV of zinc
- Magnesium is important for muscle and nerve functioning, bone strength, and the regulation of blood pressure and blood glucose levels, thereby reducing the incidences of type 2 diabetes
- Zinc plays a key role in wound healing and proper immune function¹
- It may play a role in preventing cardiovascular disease²
- It has been found to have a high antioxidant capacity, which protects against harmful effects of free radicals linked to cell damage^5,6

Chia
An ancient grain stemming back to Mayan and Aztec cultures around 3500 BC, the teeny chia seed’s name literally means “strength.” This name is fitting, given its concentrated nutritional content. Chia seeds have a mild, nutty flavor and can be added to a variety of foods to boost nutritional content, such as hot cereal, vegetables, sauces, and baked goods (such as breads and cookies). Here are some key facts about chia:

Unlike flax seeds, chia seeds can be absorbed easily by the body in their original, whole form
They provide a source of omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium.⁷
They contain 3 times more calcium than milk, more Omega-3 fatty acid levels than wild salmon, and 42% of the recommended daily value of fiber per ounce serving.⁸
- Omega-3 fatty acids, antioxidants, and fiber have been linked to lower rates of heart disease, cancer, inflammation, nervous system disorders, and cholesterol levels.⁹

Inulin
Inulin is an indigestible, starchy substance naturally found in a variety of fresh vegetables, fruits, and herbs.^10,11 It has similar properties to fiber in that it resists digestion in the GI tract and therefore, does not behave like a typical carbohydrate. Here are key things to know about inulin:

It passes through the upper GI tract undigested until it reaches the colon, where it is fermented by bacteria
Typical carbohydrates have a caloric value of 3.9 kcals/g, while inulin has a value of approx 1.5 kcals/g¹⁰
Inulin is also considered a ‘prebiotic,’ meaning it simulates the growth of good bacteria in the colon that helps with digestion¹²
Evidence suggests it lowers triglyceride levels and aids with constipation and other immune-related diseases^10,11,13

Rice Bran
Rice, in its crude form, has a naturally occurring hard outer layer called bran that is often removed during processing. This bran provides substantial nutritional benefits. Below are key facts about rice bran:

One ounce of rice bran contains 4 grams of protein, 4 grams of heart healthy unsaturated fats, and 6 grams of fiber^14,15
A single ounce of rice bran provides more than 50% DV of thiamine, niacin, and vitamin B6
It is an excellent source of magnesium, phosphorus, zinc, and iron¹⁴
Fiber found in rice bran plays a role in weight management and reducing blood cholesterol levels, thereby lowering incidences of heart disease¹⁶

Teff
Teff is a tiny, versatile ancient grain believed to have originated in Ethopia between 4000 and 1000BC. It is a common dietary staple in the Ethiopian diet as part of enjera – a porous, pancake-like bread. When cooked, it’s gelatinous texture and mild sweetness makes it a good replacement to wheat flour and acts as a thickener and additive to baked goods and soups.^17,18 Here are some of Teff’s key benefits:

Teff provides an excellent source of essential amino acids and is high in calcium, iron, thiamine, and potassium
It can play a beneficial role in the prevention of anemia, osteoporosis, diabetes, and obesity¹⁹

Flax Seed
Stemming from Babylon as early as 3000BC, flax seed has a nutty taste and can be easily sprinkled on top of cereal or yogurt, or incorporated into baked dishes such as breads, crackers, and casseroles. As whole flax seed can pass through the intestinal tract undigested, it is best to grind flax seed prior to adding to foods to maximize the amount healthful benefits absorbed.²⁰ Below are some benefits of consuming flax seed:

Flax seed has been linked to reduced risk of heart disease, cancer, stroke, and diabetes
It contains omega-3 fatty acid, soluble and insoluble fiber, and high lignan content
- Lignans may play a role in cancer prevention by blocking enzymes involved in hormone metabolism and interfering with the proliferation of cancer cells
- The lignans in flaxseed have been shown to provide a 75% reduction in arterial plaque build-up and can improve blood glucose levels in individuals with type 2 diabetes
- Recent research also demonstrates a possible link between the omega-3 and amino acid content in flax seed and lowered blood pressure and incidences of arrhythmia²⁰

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It is hard to deny the numerous health benefits associated with the wholesome ingredients and ancient grains found in Udi’s Omega Flax & Fiber and Millet Chia Breads. Take a bite and let us know what you think!

¹ http://www.livestrong.com/article/479813-what-are-the-benefits-of-millet-seed/#ixzz1nWH5VuB5²http://www.ncbi.nlm.nih.gov/pubmed/20869855³http://www.ncbi.nlm.nih.gov/pubmed/20534332⁴http://www.nlm.nih.gov/medlineplus/ency/article/003356.htm⁵http://www.ncbi.nlm.nih.gov/pubmed/20465288⁶http://www.ncbi.nlm.nih.gov/pubmed/19374263⁷http://www.webmd.com/diet/features/truth-about-chia⁸http://www.doctoroz.com/blog/lindsey-duncan-nd-cn/chia-ancient-super-secret⁹http://www.superkidsnutrition.com/superfoods/sf_chia.php¹⁰http://jn.nutrition.org/content/129/7/1436.full.pdf¹¹http://www.webmd.com/vitamins-supplements/ingredientmono-1048-INULIN.aspx?activeIngredientId=1048&activeIngredientName=INULIN¹²Gibson GR, Roberfroid MB. Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. J Nutr1995;125:1401–12.¹³Macfarlane GT, Steed H, Macfarlane S. Bacterial metabolism and health-related effects of galacto-oligosaccharides and other prebiotics. J Appl Microbiol. 2008 Feb;104(2):305-44.¹⁴http://www.livestrong.com/article/262378-nutritional-value-of-rice-bran/#ixzz1nKlc5nR0¹⁵http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5725/2¹⁶http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyDietGoals/Whole-Grains-and-Fiber_UCM_303249_Article.jsp¹⁷http://www.hort.purdue.edu/newcrop/cropfactsheets/teff.html.¹⁸http://ethnomed.org/clinical/nutrition/more-about-ethiopian-food-teff¹⁹ http://educon.javeriana.edu.co/lagrotech/images/patricia_arguedas.pdf²⁰http://www.webmd.com/diet/features/benefits-of-flaxseed

Baked Eggs with Rosemary Toast {Gluten Free}

Posted on Friday, February 24, 2012 by kmorales

One lazy, Saturday morning….

The rest of the household could be heard rustling around in bed, having decided it was simply too early to be up and about.

This was the perfect morning for an extraordinary breakfast. I began pulling ingredients out of the refrigerator; leftover chopped tomato, the last of the eggs… the makings for a delicious Saturday morning meal. The aroma of sautéed onions, luxurious sun-dried tomatoes, and toasted bread filled the air as family members emerged from their bedrooms with sleep tousled hair. Moments like these make life so wonderful!

As part of Hot Breakfast Month we are celebrating life’s little moments, Gluten-Free style! Savory baked eggs are a delicious and healthy way to kick off your family’s day. Serve with Udi’s Sandwich Bread; toasted, sprinkled with Rosemary, and cut into toast sticks for an elegantly presented spread. Good morning!

Baked Eggs with Sun-Dried Tomatoes
{Gluten Free, Dairy Free}

Ingredients:

2 Tbsp Onion, diced
1 Tbsp Sun-dried Tomatoes packed in Oil, chopped
1/4 cup Tomato, chopped
1/2 tsp Parsley
1/4 tsp Thyme
1/4 tsp Rosemary
Salt & Pepper, to taste
1 tsp Nutritional Yeast Flakes
2 Tbsp shredded Vegan Mozzarella Cheese
2 large Eggs

Directions:

Preheat oven to 375 degrees F.
Spray a skillet with non-stick cooking spray.
Sauté onions over medium-high heat until translucent.
Add the sun-dried tomatoes, regular tomato, parsley, thyme, rosemary, salt, & pepper and cook 1-2 minutes until heated through.
Divide mixture evenly between 2 ramekins sprayed with non-stick cooking spray.
Evenly divide nutritional yeast and vegan cheese between the two ramekins.
Crack 1 egg into each ramekin, and break the yolk.
Place in preheated oven and bake 10-15 minutes until egg is just set.

A Recipe For Gluten Free Pancakes

Posted on Sunday, February 19, 2012 by Emily

I have a confession: I work for Udi’s Gluten Free and I’m not gluten free. However, through my work with Udi’s Ambassador’s Program, I’ve learned first hand that gluten free is more than just a diet …it’s a lifestyle.

From conversations with mothers who struggle to find products their children will eat, to hugs from enthusiastic Udi’s fans, to learning that gluten free eating can enhance athletic performance, I’ve learned being Gluten Free is more than just eating. It is a community and I am privileged to be a part of it.

All that said, in the name of solidarity I decided to take a basic recipe and make it so delicious no one would know it’s gluten free. Since February is National Hot Breakfast Month (every month should be “Hot Breakfast Month,” I love breakfast for any meal), I chose my family’s pancake recipe. My dad is the official pancake-maker in my family, and it is a treat to have them when I am home visiting. There is a satisfaction that comes with making them from scratch and a comfort in using a family recipe.

After looking at the recipe, I realized I would have to find the right GF flour and make sure my baking soda, baking powder, butter and buttermilk were certified gluten free. The rest of the ingredients were already naturally gluten free. I found Bob’s Red Mill flour worked the best and provided the same consistency as the gluten-filled counterpart. Even my roommate exclaimed, “These are good!”

Here’s my ‘new’ family recipe:

Ingredients:
1 egg
½ tsp salt
1 Tbsp sugar
1 cup buttermilk
½ tsp GF baking soda
½ tsp GF baking powder
1 cup Bob’s Red Mill All Purpose Gluten Free Baking Flour
3 Tbsp melted butter
Yields 12-14 pancakes

Directions:
1.   Beat egg slightly in medium size bowl. Add salt and sugar. Stir in buttermilk.
2.   Combine baking soda, baking powder and flour in small bowl. Add to buttermilk mixture. Stir in butter.

3.   Heat griddle to medium high. Grease lightly. Pour 4 inch circles of batter on griddle. When bubbles rise to surface and break, turn and continue cooking until golden brown.

4. Add anything to this recipe that strikes your fancy: blueberries, chocolate chips or chopped nuts.

I found it a rewarding experience to modify a recipe, to use unfamiliar ingredients and to closely read product labels. Getting into the details helped me become just a little more aware of the challenges faced by those I work closely with everyday.

I’m looking forward to seeing what else I can make from scratch.
I challenge everyone to try this little experiment…
start with a basic recipe and see if you can make it gluten free.

Care to join me? For the gluten-free veterans out there, what gluten-free recipes have you perfected? Can your family and friends tell the difference?

Newly Gluten Free: Meet The Wheatleys

Posted on Thursday, February 16, 2012 by guestblogger

Ironically enough, we are the Wheatley family from Lexington, KY. After 10 years of chronic stomach issues, and being very pushy with a receptive pediatrician, our oldest was diagnosed with celiac disease. After she tested positive, we tested our other 3 children due to the hereditary nature of the disease. The other three were found to be positive as well. Talk about rolling with the punches! This diagnosis came as a shock to our family. Of course, our oldest was thankful that there was hope for her to feel normal. Immediately I worried about everything…How will they cope? What will they eat? How can we go anywhere? How can I put a positive spin on this? How receptive will family and friends be? The questions went on and on.

Luckily our children have been patient and very open to learning about the disease. They have been receptive to trying new foods and brands in order to find the right Gluten free products for them. With companies like Udi’s, which take the time and care to create great/safe products, there is so much more for them to pick from on the market. Finding the best bread search ended finally when we discovered Udi’s whole grain bread. Our kids don’t care a lot for pasta but they love their bread…and Udi’s saved the day!!

My husband and I have always been firm believers in ‘everything happens for a reason’. The spin we have put on the disease for our kids is that getting the diagnosis early in life will prevent them from possibly developing multiple diseases later in life. With the help of testing, doctors, family, friends, research and innovative companies like Udi’s our children are going to grow up happier and healthier and that is something that we cannot put a price tag on.

We asked Becky Wheatley to provide some tips on dining out with gluten free kids. Here is what she recommends.

Tips For Dining Out With Gluten Free Kids

First and foremost, we are always very open and up front about our children’s diagnosis to the manager and waiter/waitress. We have found that doing so helps them understand the situation better.
Another important thing is calling ahead when possible and talking to the manager, preferably the one who will be there when you plan to go. We have had several places fire up grills that are never used and cut potatoes to make fresh oven baked french fries just for the safety of our children.
Taking extra food/bread/condiments to the restaurant is a good idea, just in case the menu is more limited than we expected.
The biggest key is remaining calm/patient and never underestimating the power of informing people as you go. We can all educate over time and get gluten free knowledge out there!!

About the Wheatleys

Becky Wheatley-NICU RN

David Wheatley-Tax Manager

Kids:

Abby-11 years old

Gunnar-9 years old

Cameron-7 years old

Lindsey-7 years old

Gluten Free for 1 year now!! Follow-up testing on Abby has shown complete healing of her small intestines…a completely normal Endoscopy!! Thanks Udi’s!!

Valentine’s Day Heart Cakes {Gluten Free}

Posted on Monday, February 13, 2012 by Leigh Buckley

Quick! It’s Valentine’s Day… what do you have planned for the special occasion? Yes, you can do the traditional chocolates and red roses, but do you know which chocolates are safe and which ones aren’t? Surprisingly, gluten can be lurking in many of these innocent looking heart-shaped boxes and if you aren’t prepared you could wind up with an accidental dose of gluten. To help clarify some safe and unsafe chocolate companies, check out this article at http://bit.ly/A594DJ. To be certain, always call the company if you are unsure of any of the ingredients listed.

Alternatively, instead of wading through the chocolate confusion, make your own dark chocolate heart shaped cakes with red raspberry, milk chocolate, and french vanilla filling. Before you dismiss this intricate sounding V-Day treat, let me mention that this is completely no bake and you can assemble it in less than half an hour!

Chocolate Heart Cakes
Yields 4 small cakes

Ingredients:
○ 1 Package Udi’s Double Chocolate Muffins○ 1 Small Tub of Milk Chocolate Frosting
○ 1 Small Tub of Raspberry Frosting
○ 1 Small tub of French Vanilla Frosting
○ Fresh Fruit of your choice

Tools:
• Heart shaped cookie cutters (small- medium)
• Small heart shaped molds (preferred but not necessary)

Instructions:
1. Take Udi’s Double Chocolate Muffins out of tray and cut off the rounded top of each muffin until top surface is level.
2. Cut muffin in half so that each muffin is now two round slices.
3. Using the heart shaped cookie cutters, slice hearts out of each muffin round (bonus: you get to munch on the extra muffin shavings).
4. Either press heart-shaped pieces into heart molds to round out the edges, or use as is.
5. Alternating flavors, layer a small dollop of frosting in between two chocolate hearts and press together.
6. Place finished cakes on a large, nonstick pan and refrigerate for an hour to set.
7. Either box up cakes for gifts, or serve at home with fresh fruit of your choice.

As a little girl, my dream was to be a beautiful ballerina.

Her favorite, energy packed snacks include:

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