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Premier GF Event in the US

Please visit our new site at

The Gluten & Allergen Free Expo is largest gluten free event in the US.  We attract thousands of people and families wanting to learn more about the gluten free lifestyle.  From our cooking classes to our vendor fair, you will get all of your gluten free questions answered over the course of the weekend.

You can also buy The Gluten & Allergen Free Expo Cookbook at


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Follow my articles on

If you like what I write about, please follow my articles on  I am the National Gluten-Free Reporter for  Examiner is an online newspaper written by local people that are experts in various fields.  You might even like to apply to be an Examiner for your local town. 

To follow my articles on go to my Examiner webpage and click on “subscribe to email”.  The link is located to the right side of my picture.  You will then receive the articles in your inbox as I write them.

Check out the local gluten-free examiners from around the country.  Go to and type in gluten free in the search box.  See what you find.  If you would like to be a local gluten-free examiner for your town, you can apply by clicking here.

Covering thousands of subjects across hundreds of cities and towns, Examiners come from all walks of life and contribute unique and original content to entertain, inform, and inspire their readers. Examiners are credible, passionate and knowledgeable local influencers. They have access to tools that help them grow their audience and brand as well as forums where they can connect with other Examiners and experts.Launched in April 2008, serves 70 major markets across the country. is a division of the Clarity Media Group, and is wholly owned by The Anschutz Company.

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Imagine if a fungus killed the world’s wheat crops!

This is fascinating to me…imagine if a fungus killed the world’s wheat crops.   Besides the huge humanitarian crisis, what would happen to those of us already on a gluten-free diet?    According to a recent story in the Los Angeles Times, Ug99, a type of fungus called stem rust, is the number one threat to the world’s most widely grown crop, wheat. 

Click Here to read the entire story.

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White Chocolate and Coconut Covered Strawberries

June 2009 006Looking for a SIMPLE and delicious dessert to serve at your next party?  These strawberries are beautiful, delicious and the easiest dessert you will ever make.  My kids devour them and my “fancy” adult guests think they are beautiful.  They fit the needs of the most basic or extravagant dinner party or barbeque.

1 bag shredded coconut
1 pint fresh strawberries with leaves and stems attached
1 bag white chocolate chips

To Prepare:

Cover a cookie sheet with wax paper.  Rinse and dry the strawberries.  Place the chocolate in microwave safe bowl and the coconut in another large bowl.  Set the coconut aside.

Pour the chocolate chips into the microwave safe bowl and place them in the microwave.  Set the microwave for the half or 50 percent power level.  This is important because the chocolate will burn if cooked on full strength.  Run the microwave at half strength for 40 seconds. Take the bowl out and stir the chocolate well.  Repeat until the chocolate is just melted. Once it is melted do not heat longer as it will burn. Use the chocolate quickly before it hardens.

Take each strawberry and dip the bottom 3/4 into the chocolate, while holding the stem of the strawberry.  Once the chocolate is on the strawberry, dip the strawberry in the coconut so it covers the chocolate.  Place the dipped strawberry on the wax paper until it hardens, approximately 1 hour.  Repeat with remaining strawberries.   You can put the strawberries in the refrigerator for quicker hardening and to prevent future melting.  Eat within 24 hours or the berries will become soggy unless refrigerated.

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Filed under Dessert Recipes, GF Recipes, Holiday Recipes, Kid Friendly Recipes, Quick and Easy Recipes, Summer GF Recipes, Uncategorized, Vegetarian

Quinoa – The Amazing Grain

red quinoaI love quinoa!  This is an article that I recently posted on and  People seem to enjoy it so I thought I would repost it on the blog, in case you don’t follow me on  

Quinoa is making a comeback as a “wonder grain.” Before going gluten free, most people have never heard of quinoa. But, once you embrace the gluten-free lifestyle, you should learn more about this amazing grain.

Quinoa is an ancient grain that has been grown in South America for thousands of years and was called the “gold of the Incas.” The grain resembles millet and has a bitter protective saponin coating that protects the grain from being eaten by birds and insects.

Today, many companies that sell quinoa in the United States remove the bitter saponins. This allows you to prepare the quinoa without having to rinse it first.

Quinoa is gluten-free, high in fiber and a complete protein, meaning it has all nine amino acids. Quinoa also contains high amounts of lysine, manganese, magnesium, iron, copper and phosphorus. Due to quinoa being a complete protein, it is an excellent food choice for the gluten-free vegan.

To prepare the quinoa for cooking, either purchase pre-rinsed quinoa or rinse the quinoa in a strainer until the saponins are removed. To cook the quinoa, add one part of the grain to two parts liquid in a saucepan. After the mixture is brought to a boil, reduce the heat to simmer and cover. One cup of quinoa cooked in this method usually takes 15 minutes to prepare. When cooking is complete, you will notice that the grains have become translucent, and the white germ has partially detached itself, appearing like a white-spiraled tail.

Serve quinoa as a replacement for rice or couscous. Quinoa is delicious served cold or warm and can be frozen and reheated. It is recommended to prepare the entire box of quinoa and freeze the unused portions for later use.

Sources for quinoa:

Quinoa Corporation

Eden Organics

Homegrown Harvest

Click here for Tuscan Quinoa Salad Recipe,  Middle Eastern Quinoa with Apricots and Chicken, or Sweet and Savory Quinoa Salad

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Citrus Salmon with Cilantro and Grilled Vegetables

Perfect for a nice summer night!  If you don’t want to make the marinade, use a citrus vinaigrette salad dressing.salmon with grilled vegs


1/2 cup orange juice
4 Tablespoons lime juice
2 garlic cloves, crushed
2 teaspoons GF soy sauce
1 pound salmon filet
1 teaspoon each, fresh cilantro, mint and chives (chopped for garnish)

Mixed Grilled Vegetables
1 medium sized zucchini, diced
1/2 red onion, diced
1/2 red pepper, diced
1 cup broccoli florets
3 Tablespoons olive oil
small handful of fresh cilantro, mint and chives, chopped
salt and pepper to taste

In advance, mix citrus juices, garlic and soy sauce, together in a bowl.  Pour into a large ziploc bag with the salmon and refrigerate for 3-8 hours. 

Turn grill on medium heat. 

You can grill the veggies and fish at the same time so they are finished at the same time.

Toss vegetables with oil and salt and pepper.  Place in a grill pan and grill over medium heat.  Stir occasionally.  When tender, approximately 10 minutes, add fresh herbs.  Remove from heat.

Remove salmon from bag and allow excess liquid to drain off. 

Take a 12″x12″ piece of aluminum foil and spray with non-stick spray.  Place salmon on foil and place over medium heat for approximately 10 minutes, or until salmon is cooked through.  Sprinkle herbs on top for garnish.

Serve with lime wedges.

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Filed under Entrees, GF Recipes, GFCF Recipes, Grilled Recipe, Side Dish, Summer GF Recipes, Uncategorized

Start a Supper Club

For the past six years, my husband and I have been part of a supper club.  It all started when I read a magazine article in Cooking Light Magazine that was about groups of people getting together to cook and share recipes.  I went online through the magazine’s website and found a local group that was forming in my area.  We were soon part of a wonderful group of people that over time have made our recipes completely gluten free.  These are not people that live GF lives, but have accomodated our needs.  I encourage you to find a group of GF friends and start a group.  You will get to try new recipes and learn how others make the most in their GF kitchens and lives.

Each month we have a theme (usually ethnic).  The person who is hosting makes the entree and everyone else brings a side dish and/or a dessert.  This month we are hosting at our house and we have a tropical theme.  I think we are going to try and roast a pig and have a luau. 

My sister recently moved to Denver and her “mommy group” started a supper club.  They followed our lead and the host makes the entree.  It has worked very well for them too, even with a bunch of babies crawling around!

Let me know  if you start a gluten-free group.  I’ll write about it in the blog…

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