Don’t let May pass you by without enjoying some sweet, succulent, and oh-so juicy, strawberries! May is National Strawberry Month, a perfect opportunity to set this healthy and versatile little berry in the spotlight. Did you know that strawberries are high in vitamin C, folate, potassium, and full of healthy antioxidants such as flavonoids? One cup of strawberries comes in around 50 calories and is the perfect addition to breakfast, lunch, dinner, or dessert!

To help celebrate the strawberry, here are some deliciously decadent recipes inspired by this sweet fruit!

Chocolate Strawberry Brownies

Ingredients:

• 2 cups gluten free flour
• 1 cups sugar
• 1 cup cocoa powder
• 1 tsp baking powder
• 1 tsp sea salt
• 1/3 cup water
• 1 cup vanilla yogurt
• 2 eggs
• ¾ cup strawberry preserves or jam
• ½ cup coconut oil
• 1 tsp vanilla extract

 Ganache:

• ½ cup maple syrup
• 1/2cup coconut oil, melted
• ½ cup cocoa powder
• 1 teaspoon vanilla
• Pinch sea salt
• 1 pint strawberries, sliced

Instructions:

1. Preheat oven to 350
2. Mix together flour, cocoa powder, baking powder, and salt.
3. In a separate bowl beat together yogurt, coconut oil, sugar, eggs, water, vanilla extract.
4. Whisk together wet and dry ingredients.
5. Fold in the strawberry preserves.
6. Pour batter into a greased 13inch baking pan.
7. Bake brownies for 30- 35 minutes or until inserted toothpick comes out almost clean.
8. Place brownies in refrigerator to cool.
9. For the ganache, mix together maple syrup, coconut oil, cocoa powder, vanilla, and sea salt in a blender or food processor.
10. Process mixture until smooth.
11. Pour ganache over brownie mixture and leave in refrigerator for 2 hours.
12. Take brownies out, cut into 12 pieces and garnish with additional strawberries.

French Vanilla Cream Cheese Strawberry Raspberry Cake

Ingredients:

 Cake:

• 1 box gluten free vanilla cake mix
• ½ cup coconut or vegetable oil
• 1/3 cup warm water
• 3 eggs
• 1 teaspoon vanilla

Filling:

• 3/4 cup raspberry preserves
• 1 cup raspberries

 Frosting:

•  1 8oz tub strawberry cream cheese
• 2 – 3 cups powdered sugar
• ½ cup salted butter
• ½ teaspoon vanilla

Instructions:

1. Preheat oven to 325
2. Beat together vanilla cake mix, oil , water, eggs, and vanilla.
3. Pour batter into a greased 8 inch cake pan.
4. Bake cake for 45-55 minutes or until inserted toothpick comes out almost clean.
5. Place cake on counter to cool.
6. While cake cools, beat strawberry cream cheese, butter, and vanilla together for frosting.  Slowly sift in powdered sugar and beat until frosting is light and fluffy.
7. Once cool, remove cake from pan and cut cake evenly in half.
8. Layer raspberry preserves filling between cake rounds and top with the fresh raspberries (make sure filling is not too thick or it will spill out).
9. Place top layer over filling.
10. Frost entire cake with frosting and garnish with fresh raspberries and strawberries.

Strawberry Honey Parfait

Ingredients:

• 4 Udi’s Double Vanilla Muffins
• 1 cup honey or agave nectar
• 4 cups Honey Greek Yogurt
• 1 cup chopped walnuts
• 1 pound slices fresh strawberries

Instructions:

1. Take 1 vanilla muffin and tear into about 1 inch cubes.
2. Place half of the cubes at the bottom of a parfait glass.
3. Drizzle 1/8 cup honey over the muffin pieces.
4. Spoon ½ cup honey Greek yogurt over the honey layer.
5. Place about ¼ cup sliced strawberries over the yogurt.
6. Drop remaining muffin pieces over yogurt and drizzle with an additional 1/8 cup honey.
7. Spoon ½ cup greek yogurt over honey and top with another ¼ cup slices strawberries.
8. Top parfait with ¼ cup chopped walnuts and garnish with additional strawberries if desired.
9. Repeat process to remaining parfaits for a total of 4 finished parfaits.

 Strawberry Pistachio Goat Cheese Pizza

For a heartier twist on the strawberry, try using them in this Strawberry Pistachio Goat Cheese Pizza by CookingLight. Just make sure to use an Udi’s Gluten Free Pizza Crust as your base! Find the recipe here: http://bit.ly/1801oWp

 What’s your favorite way to incorporate strawberries in a recipe?

May is national celiac disease awareness month in the United States. If you’ve recently been diagnosed with celiac disease or gluten intolerance, we’re here to help make your transition to a delicious and enjoyable gluten-free life seamless. Remember to be patient with yourself. Give yourself time to digest your new diet and the learning curve. Take note of your progress and how amazing you feel each day. You’ll soon discover that the gluten-free ride has improved your life and is worth every second!

1. Consider joining a local support group.

There are several non-profit organizations that can provide you with direction, guidance and support. In Canada, you can turn to the Canadian Celiac Association (CCA). Founded in 1972, the CCA is a volunteer-based, charitable organization that serves people with celiac disease and dermatitis herpetiformis through 28 chapters and 30 satellite groups across the country.

 A CCA membership will provide you with:

• A New Member’s Kit with material about celiac disease and coping with the gluten-free diet
• A Pocket Dictionary listing: Acceptability of Food Ingredients for the Gluten-Free Diet
• A subscription to the CCA’s national newsletter
• Membership to the chapter closest to where you live
• Although not posted on their website, the CCA also provides new members a copy of the book “Celiac Disease for Dummies.”

For more information about the Canadian Celiac Association, you can visit: www.Celiac.ca

Also founded in the 70′s, the US Celiac Sprue Association (CSA) operates similarly to the CCA. Both associations are leaders in their respective countries in terms of the work they do. They can each help you stay in the know about celiac disease and gluten-free living and provide opportunities for you to meet others who are going through what you are.

 A CSA membership will provide you with:

• A quarterly CSA newsletter
• Updates on research, legislative concerns, gluten-free product news and labeling
• Educational opportunities and local chapter meetings
• Membership discounts
• Accessibility to the members-only section of the CSA website for savings

For more information about the Celiac Sprue Association, you can visit: www.CSACeliacs.info

2. Learn about gluten-free foods that are safe and which ingredients you’ll want to avoid.

You can obtain useful lists of ingredients that are safe and unsafe from the non-profit organizations indicated above. A pocket dictionary is very handy to refer to. Become aware of any hidden sources of gluten that may be used as fillers in processed foods such as soups, dressings and sauces. Malt, which is mainly derived from barley, is also added to numerous foods to add moisture and flavor. Try sticking to whole foods such as eggs, meat and fish, rather than those that are processed and packaged, and lots of fresh fruit and vegetables.

3. Learn how to prevent cross contamination at home and when dining out.

Play detective in your own home and think ‘crumbs.’ According to the Canadian Celiac Association, “Anywhere you see crumbs is a potential place for cross-contamination.” For example, counter tops, cutting boards, microwaves, toaster ovens and margarine containers and containers with other spreads can be major culprits. Get your own toaster and cutting board. This will help with crumby situations! You should also boil, bake, fry and cook separately. When dining out, do not be shy; ask lots of questions and find out if and how your food is being prepared separately from foods that contain gluten. Flour is airborne, so you need to keep that in mind. Dining cards are also very helpful, and you can conveniently show them to your server and chef.

4. Experiment with new recipes.

There are so many wonderful, healthy recipes available online, thanks to gluten-free food bloggers, chefs and cookbook authors that take the time to share their wisdom and talents. Take the time to try out new recipes that look appealing, and have fun with it!

5. Learn about baking and cooking substitutions.

When baking gluten-free, we recommend replacing all-purpose flour with more than one type of gluten-free flour alone. Try a gluten-free flour, starch flour, and gum combination! A few additional quick tips:

• Flour blends that are high in starch produce better quality baked goods.
• Flour blends that include bean flours produce baked goods that are moist and less crumbly than other gluten-free flour combinations.
• It’s easy to over-bake or under-cook gluten free foods so always keep a close eye on your oven!
• If your gluten-free flour falls apart when you roll it out for cookies or other baked goods, simply pinch it back together.

—

Lisa Cantkier has been living gluten-free since her diagnosis of celiac disease as a toddler. As a health and wellness writer with a special interest in holistic nutrition, she enjoys researching and educating others about celiac disease and gluten-free living. Lisa is the founder of GlutenFreeFind.com and a co-founder of GlutenFreeSmartStore.com.

If you are gluten free and considering where to go to college, we may be able to help! This list will give you information about the top gluten-free accommodating campuses across the country.  From the east coast to west coast, from small schools to large schools, this list will hopefully provide everyone with some helpful information regarding the gluten-free college dining experience throughout the US.

#1 - University of Notre Dame

Location: Notre Dame, Indiana

Size: 12,000 Students

Gluten free dining at Notre Dame is a piece of cake (gluten free cake of course!). Students have their own private dining area located within the main dining center where you can find everything you would ever need to eat gluten free. To gain access to this center, students first meet with the school’s registered dietitian to go over their personal needs and see what ND can do to accommodate them. Once they have access, their options are unlimited. Gluten free items are also available at all dining locations, convenience stores, and on-campus restaurants. In order to keep the students safe, all dining members are trained and understand the severity of food allergies. As a result everything is carefully labeled on recipes, ingredient containers, menus, and online databases.

#2 – Georgetown University

 Location: Washington, DC

Size: 16,000 Students

Fortunately for gluten free students, allergy safe eating is a high priority on Georgetown’s campus. Students have access to a gluten free designated station where they can find similar gluten free staples. Everything is labeled with a unique gluten free logo to ensure safety and to avoid cross contamination. Dining hall staff is trained repeatedly throughout each semester to understand dietary restrictions and how they can best accommodate each different food sensitivity. The registered dietitian on campus also works hand-in-hand with the Gluten-Free Foodies student organization to make sure students’ needs are being reached and ideas are being shared.

#3        Iowa State University

Location: Ames, Iowa

Size: 30,000 Students

Gluten free dining is available at all campus locations at Iowa State University in order to ensure that all students are receiving a proper diet. Dining staff is trained specifically to each dietary need and managers keep a close tab on all operations. Students have access to a designated area with its own refrigerator, freezer, dry storage, cooking utensils and small appliances. Besides the full service area, students are also able to request individually made meals or sign up for a gluten free meal schedule. ISU continues to work on creating an area for students with restricted diets to feel as unrestricted as possible when it comes to making dining choices.

#4        University of Arizona

Location: Tucson, Arizona

Size: 30,000 Students

Within the last several years, University of Arizona has continued to expand and improve their options for gluten free students on campus. When a student orders a gluten free meal, several steps are taken in order to ensure safety, including special colored gloves. The dining member serving the student will stay with them until their meal is completed to make sure no cross-contamination occurs. For the first time ever this year, an allergen fair was hosted on campus to help connect students with their campus dining staff members. Also, the UA Gluten Free Club is a very active student group both on campus and in the greater community.

 #5        Emory University

Location: Atlanta, Georgia

Size: 14,000 Students

Emory’s dining staff truly enables gluten free students to feel comfortable at their home away from home. The staff stays in regular communication with all students with dietary restrictions and they are always looking for feedback on ways to improve their already great program. The gluten free station in the main dining hall is very inclusive, and includes hot meals, gluten free staples, and desserts. The staff has worked tirelessly to create as many naturally gluten free options as possible in the main dining area. For example, they ensure that everything on the salad bar and all salad dressing are gluten free. Also, the staff has been trained through the National Foundation for Celiac Awareness’s GREAT Kitchens Program.

 #6        University of Connecticut

Location: Storrs, Connecticut

Size: 30,000 Students

Thanks to dedicated staff members, gluten free students at University of Connecticut can have peace of mind during their on-campus dining experiences. There is always at least one gluten free meal option on the menu each day and students always have access to a gluten free designated area with several additional options. Menu items, ingredients, and food products are clearly labeled once they are brought in from off-campus areas to eliminate cross contamination issues.

 #7        Ithaca College

Location: Ithaca, New York

Size: 7,000 Students

Gluten free meals are available within all dining halls on campus at Ithaca College, as well as at all campus-wide events. Within the main dining hall, students can access a gluten free pantry which contains several products and meals as well as small kitchen appliances and cooking utensils. Special labeling is used on all products to ensure safety and to give students the feeling of security. There is also a Food Allergy Awareness Club on campus to support all students with dietary restrictions.

 #8        Carleton College

Location: Northfield, Minnesota

Size: 2,000 Students

At Carleton College, the dining staff believes that a food allergy/intolerance should not be a burden, but a teachable moment for students and staff. Staff members truly value students’ input and regularly meet with them to help learn how to accommodate their needs. All gluten free students who dine on campus have the same options as non-GF students and are offered one naturally gluten free entrée at every meal along with dessert.  Staff is trained yearly to learn how to properly handle the food provided at the dedicated gluten free station in each dining hall.

#9        University of New Hampshire

Location: Durham, New Hampshire

Size: 15,000 Students

University of New Hampshire has created an environment that makes gluten free dining easy. Students can access gluten free products at all dining locations on campus where a large variety of products can be found. In order for students to ensure a meal is available to them on time so students can leisurely eat with their peers, they are asked to call in to the gluten free phone service or fill out an online request form. Students are simply asked when they plan on arriving and which gluten free menu option they prefer.

  #10      Clark University

Location: Worcester, Massachusetts

Size: 3,500 Students

Looking for a truly “home cooked” meal? Students at Clark University will be excited to know that every meal served in their campus dining hall is made from scratch and most recipes are modified to be gluten free. There is also a separate “My Zone” area for students to access gluten free pasta and pizza, as well as cooking utensils and small appliances.  Students can find several resources within the dining center for addition dining options off campus and shopping in town. The staff at Clark University has a training session every morning when new meals are on the menu to help practice safe allergy food handling.  Being gluten free is considered a social issue at Clark and not just an allergy – if some students cannot eat it and there is no gluten free alternative for substitution, then that meal is not offered to any student.

* Note, this ranking is in no way connected to the sales of Udi’s Gluten Free products. Extensive research, including website reviews, student testimonials, and calls with dining staff employees, was conducted to create this list.

We want to commend these ten schools on their hard work and dedication for creating a unique environment which gluten free students can safely and successfully live and dine on campus!  Want to see your college on this list? We suggest starting your own gluten free awareness campaign on campus to gain better accommodation in the dining halls and overall recognition on campus!

How does your campus accommodate gluten free students?

Happy Earth Day!

Here are ten tips from The Gluten Free Yogi on how to be green AND gluten-free, simultaneously!

1. Support local farms & businesses.
• Food can sometimes travel a long way to get to your table. All that travel equals unnecessary fossil fuels in the atmosphere and an unhappy earth. Supporting local farms and business is a great way to reduce your carbon footprint and help the planet. Plus, it’s a nice way to connect to your community. Whenever I go to my local farmer’s market, I’m always amazed at how many gluten-free goodies I find— breads, baked goods, trail mixes, PLUS, vegetables, fruits and meats are all naturally gluten-free! Also, eating locally isn’t just confined the farmer’s market. The next time you’re at the grocery store, pay more attention to where your food is from and when you have a choice, choose local. The planet will thank you.
2. Eat in season. 
• As much as I’d love to eat watermelon or strawberries in February, they’re both really expensive because they are shipped from far, far away. They also don’t taste the same as they do in the summertime. When you buy foods in season, there’s a greater likelihood that you’re buying more locally, too. So it’s really a win-win!
3. B.Y.O.W.
• Bring your own water… Buying bottled water equals plastic bottles in our landfills, streets, and waterways. Investing in a few durable water bottles (that are BPA free if they’re plastic) and bringing filtered tap water with you or keeping a glass or mug at work if you have filtered tap water nearby, helps a lot!
4. Buy frozen produce.
• Buying frozen fruits and vegetables allows you to have certain foods out of season. For example, if you choose the frozen organic asparagus from California in the dead of winter over the conventional asparagus from South America, you’re helping the planet, supporting US agriculture AND getting your much-needed intake of vegetables, vitamins and nutrients.
5. Don’t forget your reusable bags and reusable food containers!
• We all go to the grocery store. A lot. Bringing your own bags equals less plastic bags blown into our waterways. Just make sure you have the reusable ones with you before you hit the road! Also, if you bring your gluten-free lunch to work with you, bring your lunch in reusable containers.
6. Go organic.
• As Joni Mitchell once sang, “Don’t care about spots on my apples, leave me the birds at the bees.” Buying organic produce AND packaged gluten-free goods is a great way to help your body and the planet. Organic foods aren’t produced with chemical food additives, industrial solvents or irradiation. And (bonus!) they tend to taste better, too. Make sure you’re always buying “the dirty dozen” foods organic, which are the foods that have the highest pesticide residue. For a complete list, click here.
7. Use earth-friendly cleaning products.
• While some cleaning products have miraculous ways of scrubbing sinks and tubs or polishing floors, they’re not always made with the planet in mind. Consequently, they can leach toxins. Children and animals can be especially sensitive to toxins but the truth is, we all are… and while the impact might not be apparent right away, some of these toxins can be carcinogenic. I recommend researching the most earth-friendly products OR making your own! Believe it or not, lemon juice and vinegar aren’t just good for your body!
8. Recycle your packaged goods.
• If you enjoy the occasional gluten-free cereal or beverage, just remember to recycle the containers when you’re done. All those packaged goods can add up over a lifetime all over the planet, so the more we can each do to help, the better. It also helps to repurpose glass containers as glasses, vases or food storage containers.
9. Compost!
• If you live in the ‘burbs or the country, or even in the city, composting is a great way to put all those apple cores and asparagus stems back into the soil. If you’re not willing or able to compost yourself, you’re in luck because composting services are popping up around the country, which offer compost pick-up right at your door!
10. Plant a garden, great or small.
• Whether you’ve got the land to plant a big garden or you live in an apartment that only has a window sill large enough for a few small plants, planting your own gardens let’s you enjoy your own home-grown produce! Plus, there’s nothing more satisfying than eating food you’ve grown yourself.

How do you celebrate Earth Day?

It happens to the best of us…

You are going about your merry way, crossing things off your “To-do” list, when it happens… The “Hangry Monster” hits. You know, the feeling? (Hangry- the dreadful combination of hungry and angry that overtakes all rational thought when you become overly hungry.)

I will be the first to admit that I am not a nice person when I am hungry, and learned at an early age to carry a snack with me at all times. As I have grown, my version of “snacks” has changed somewhat. Instead of focusing on mere calories, I try to make sure my go-to snacks have some sort of nutritional value, like protein and fiber.

For a week of healthy snacking, I recommend taking 30 minutes on the weekend to prep and pack your snacks for the week. That way, they are ready to grab as you run out the door. Snacks like:

1. Gluten Free Crackers and Hummus
2. Carrot & Celery Sticks with Individual Squeeze Packs of Nut Butter
3. Raw Almonds or seasoned peanuts/cashews.
4. Any type of fruit, such as bananas, apples, oranges, pears, etc.
• You can also freeze fruits such as grapes for a refreshing sweet snack!
5. String Cheese
6. Udi’s Granola Clusters
7. Harvest Crunch Muffin
8. Hard boiled eggs
9. Kale chips

I also recommend finding a healthy, non-perishable snack to leave in the glove compartment of your car. My personal favorites are:

1. Gluten Free Granola Bars or Protein Bars. Our favorites include: Udi’s Granola Bars, Lara Bars, Glutino Breakfast Bars, and KIND bars.
2. Dry Roasted Edamame
3. Glutino Pretzel Twists
4. Any gluten free cold cereal such as Chex

I was very excited when Udi’s released our new Gluten Free Granola Bars. Not only are they convenient and delicious, but they are enhanced with probiotics, omega 3′s, and antioxidants! They come in three delicious flavors, Cranberry Almond, Chocolate Chop, and Ancient Grain Trail Mix, and can be found at your local, natural food store.

Now it’s your turn! What are your favorite gluten-free snacks on the go?

By: Andrea Glenn – Author of A Lazy Girl’s Guide to Living Gluten Free

–

–

I have been extra busy at work lately, which is in addition to all the normal craziness I manage to pack in each week. Needless to say, I have not had much time or energy to cook lately, but I still try to have dinner on the table each night, even if it only takes me ten minutes to make. That’s where these meatball subs are perfect. I had some Udi’s hotdog buns in my freezer and a bag of Meijer pre-made frozen meatballs and figured I could make a quick meatball sub that still tasted amazing. These subs took very little time to prepare and even less effort, yet they were very delicious.

You will need:

• 4 Udi’s Gluten Free Classic Hotdog Buns
• 20 Frozen or homemade Meatballs (4 medium meatballs will fit into 1 Udi’s bun)
• 3/4 (18 oz) Jar Prego Pasta Sauce
• 1 cup Shredded Mozzarella Cheese

Directions:

1. Preheat oven to 400F. Grease a 9×9 inch baking dish.
2. Place frozen meatballs (no need to thaw) and pasta sauce in a sauce pan. Coat the meatballs by turning them carefully with a spoon. Cook over medium heat until heated through.
3. Place buns open side up in the greased baking dish. Be careful to keep the buns intact if possible. Put 4 cooked meatballs in each bun and top with remaining sauce if desired. Cover each sub with shredded mozzarella cheese; I probably used more than a cup since I love lots of cheese.
4. Bake subs in preheated oven until cheese is melted and slightly browning.

Enjoy!

                 -Andrea

Make sure to stop by Andrea’s blog  Lazy Girl’s Guide to Living Gluten Free for lots of simple and delicious gluten free recipes!

]]> http://udisglutenfree.com/2013/04/05/easy-gf-baked-meatball-subs/feed/ 20 http://udisglutenfree.com/2013/04/05/autism-awareness/ http://udisglutenfree.com/2013/04/05/autism-awareness/#comments Fri, 05 Apr 2013 14:58:36 +0000 Suzanne http://udisglutenfree.com/?p=5370 By: Suzanne Wolke 

Since April is Autism Awareness Month, it’s the perfect opportunity to turn our attention to this complex developmental disorder. In the last decade the occurrence of Autism Spectrum Disorder (ASD) in children has increased drastically, making this month more significant than ever.  According to the Center for Disease Control (CDC), 1 in 88 American children are now identified on some level of the spectrum!

How much do you know about autism? Here are a few facts to help you learn more:

• Autism is 5 times more common in boys than girls.
• There is no medical detection for autism, currently only careful behavioral analysis and family history leads to diagnoses.
• The average age for diagnosis is around 3 years old
• Not all types of autism are alike; there is a very wide spectrum of autism and every child will have their own unique way of coping with it.
• Currently there is no cure for autism, though with early intervention and treatment many symptoms related to autism can be greatly improved and in some cases completely overcome.
• Autism is the fastest growing developmental disorder, yet most underfunded

Can a Gluten Free and Casein-Free Diet Help?

If you’ve heard about autism you’ve probably heard about a Gluten and Casein free diet (GFCF) at some point. Although medical research has not been able to confirm a definite relationship between the two, many parents and physicians have seen improvements in speech or behavior after these ingredients were removed from their diet.

So how exactly can gluten and casein affect behavior? There isn’t a definite answer but some use Leaky Gut Syndrome to explain it. Many children with ASD suffer from a leaky gut, a condition where the incompletely digested proteins (or peptides) found in casein and gluten seep from the intestines into the blood stream. When a child with a leaky gut ingests foods that contain casein and gluten, the peptides enter the blood stream, head to the brain and attach to opiate receptors there, prompting the child to have sensory issues and to sometimes react with unmanageable behavior.

A gluten and casein free diet should not be attempted without consulting your doctor first but it may be worth a shot!

Have you seen any behavioral improvements after someone affected by autism went gluten-free?

For more detailed resources on Autism please visit the links below:

• Autism Society
• Autistic Advocacy 
• AutismWeb
• Huffingtonpost Autism Awareness
• National Autism Association
• Mayo Clinic – Autism
• MD Mama
• Parents – Autism

Thanks for helping us spread Autism Awareness!

April Fool’s Day is widely known for practical jokes, hoaxes, and other foolishness. Although its origins are unknown, this ‘holiday’ has been adopted world wide as the day when it’s okayto play a trick or two on each other. In the spirit of April Fool’s we want to share a recipe that will ‘fool’ your taste buds. Serve this for dinner and no one will know they’re eating gluten free!

Only a couple of weeks into my gluten-free adventure, a serious lasagna craving hit me. Luckily, after doing some research, I realized that all I had to do to make this recipe gluten free was to substitute rice noodles for regular lasagna noodles. Keep reading for one of the best lasagna you’ll ever have.

Ingredients:

• 1 jar of Newman’s Own tomato basil sauce
• 1/2 pound of sweet Italian sausage
• 1 small container whole milk ricotta cheese
• 1 cup of mini turkey pepperoni
• 2 cups shredded whole milk mozzarella cheese
• 1 egg
• 1/4 cup Parmesan  cheese
• Pinch of nutmeg
• DeBoles Rice Lasagna  (No Boil, Oven Ready)

Directions:

1.  Start by sauteing the sausage. Once it’s browned and cooked, add the mini pepperoni and quickly cook until slightly browned.
2. In a separate bowl combine the ricotta cheese, egg, Parmesan, salt and pepper, and nutmeg.
3. Now it is time to assemble the lasagna!
   • Something I quickly learned about using the rice pasta is to make sure every inch of the noodles is saturated with tomato sauce. This will allow it to cook properly and not end up too firm.
   • You can choose to layer the lasagna to your own preference. I like a nice cheesy layer between two big meaty layers. If you want to reduce carb count, simply use less pasta layers and increase your filling. The sky’s the limit on this one!
4. Bake in a 350 degree oven for about 45 minutes or until nice and bubbly brown.
5. Now, enjoy!

Do you have a recipe no one would ever guess is gluten free?

]]> http://udisglutenfree.com/2013/03/29/fool-your-tastebuds/feed/ 7 http://udisglutenfree.com/2013/03/27/gf_easter_recipes/ http://udisglutenfree.com/2013/03/27/gf_easter_recipes/#comments Wed, 27 Mar 2013 15:38:02 +0000 Suzanne http://udisglutenfree.com/?p=5323 By: Megan Bauer – Udi’s Face of Gluten Free

 Capped Deviled Eggs

 There are numerous deviled egg recipes floating around that have abandoned the classic halved egg presentation, in favor of serving  this Easter staple in form of little baby chicks. I debated heavily on whether or not I thought this was cute or perhaps a tad bit creepy. Eventually, after much deliberation, I decided their little beady eyes were a little disconcerting for me but did realize the overall concept is a good one. I happen to love deviled eggs, but rarely make them because they are fairly difficult to transport. The chick concept led me to “put the cap back on”!

Ingredients:

• 12 hard boiled eggs
• 1/4 cup of mayonnaise
• 2Tbs of Dijon mustard
• 2 tsp of pickle juice ( you could also use white vinegar but I love the pickle juice)
• salt and pepper

Directions:

Passover is a Jewish celebration that commemorates liberation and is a time to reflect on the evolution of our existence. Food plays an integral part in this holiday as it is the fuel to our livelihood. The history of this celebration embraces food to resemble the struggle of historic events. The Seder itself is based on the Biblical verse commanding Jews to retell the story of the Exodus from Egypt which ushers in the Passover holiday, connecting generations with their ancestors who escaped slavery in ancient Egypt. For this remembrance, I am recommending one dish that resembles the six symbolic foods in the Passover Seder. Enjoy!

—

Baked Fish Fritters with Beet Vinaigrette & Mushrooms

Recipe by Stopsky’s Delicatessen in Mercer Island, WA

Ingredients

For Beet Vinaigrette:

•  2 medium red beets (about 8 ounces total)
•  1/4 cup fresh lemon juice
•  2 tablespoons prepared horseradish
•  1 tablespoon balsamic vinegar
•  1/2 cup extra-virgin olive oil
•  Kosher salt
•  Side dish sautéed mushrooms

For Fish fritters:

• 1 12-ounce mahi mahi fillet
• 5 tablespoons (or more) veg. oil, divided
• 8 ounces smoked salmon, skin and bones removed, flaked
• 3 large eggs, beaten to blend
• 1 large shallot, finely chopped
• 1/4 cup brown rice, cooked
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill plus more for serving
• Lemon Juice
• Garlic & Sea Salt
• Freshly ground black pepper

Preparation

Beet Vinaigrette:

1. Preheat oven to 400°
2. Wrap beets individually in foil, place on a rimmed baking sheet, and roast until tender, 50-60 minutes. Let cool. Peel and cut into 1/4-inch cubes.
3. Whisk lemon juice, horseradish, and vinegar in a medium bowl; gradually add oil, whisking to blend well. Season with salt.
4. Mix beets into vineagrette.

Make ahead: Beets and vinaigrette can be made 1 day ahead. Cover separately and chill.

Fish Fritters:

1. Heat oven to 400°.
2. Place Mahi on a rimmed baking sheet. Rub with 1 tablespoon oil. Roast until just opaque in center, 10-15 minutes. Let fish cool, and then flake with a fork.
3. Mix Mahi, whitefish, eggs, shallot, brown rice, parsley, and 2 tablespoons water in a medium bowl. Season with pepper, sea salt, lemon and mix vigorously to combine (mixture will be stiff).
4. DO AHEAD: Fritter mixture can be made 1 day ahead; cover and chill.
5. Reduce oven temperature to 200° and set a wire rack inside a large rimmed baking sheet.
6. Heat remaining 4 tablespoons oil in a large skillet over medium-high heat. Working in batches, drop scant 1/4-cupfuls of fritter mixture into skillet; press gently with a spatula to flatten. Cook, turning once and adding more oil if needed, until golden brown and crispy around edges, about 4 minutes per batch.
7. Transfer to prepared rack. Keep warm in oven while cooking remaining fritters.

Serve fritters with vinaigrette, garnish with dill, and top it off with a bottle of red wine!

 Do you celebrate Passover? If so, what are you serving for Passover Seder?