Second Time’s A Charm: Granissimo Andean Mix Salad

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While shopping at Winner’s Home Sense, during the period between Christmas and New Years, I discovered this Go Go Quinoa product:

I figured I’d give it a try considering how I LOVE their Granissimo mix which I use regularly to make Go Go Quinoa Salad. Like with the Granissimo mix, I decided to go with the recipe on the back of the package.

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I unfortunately didn’t have carrots in my fridge at the time or celery, although I did have some celery salt so I decided to go ahead with what I had.

Andean Mix & Pumpkin Seeds Recipe1

Although it looked like it was going to taste great, the result was just ‘meh’. I thought that “salt and pepper to taste” was a bit of an understatement, but to their credit my attempt at the recipe was lacking the carrot and the celery. Perhaps these two components would round out the recipe by adding a sweet and savoury note.

I had kinda given up on the mix and it laid dormant in my pantry until I discovered their Granissimo Andean Mix Salad recipe while searching for recipes on their website to use with their Anelli Vegetable Pasta (which I later used to make Gluten-Free Spaghettios).

Granissimo Andean Mix Salad

by Go Go Quinoa

Ingredients:

1 cup of Granissimo Andean Mix with pumpkin seeds

1 cup of corn

2 mangos diced

2 cups of chopped fresh cilantro or parsley

1 cup of dried cranberries

½ red onion thinly sliced

3 tablespoons of olive oil (or more to taste)

2 garlic cloves finely chopped

3 tablespoons of balsamic vinegar (or more to taste)

1 red pepper diced

Salt to taste

Preparation:

In a medium pot, cook 1 cup of Granissimo in 2 cups of water until almost all the liquid is absorbed. Set aside, add the olive oil and let cool until room temperature. Add all the rest of the ingredients and mix. Refrigerate until time to serve.

Andean Mix & Pumpkin Seeds Recipe2

I didn’t wait for the salad to cool in the refrigerator. I ate it while it was still warm and it was delicious. I placed the remainder in the fridge so that I could bring it to work the next day, and about an hour later friends showed up with my guy and they asked what smelled so delicious. I grabbed a bowl and took out a small serving from the fridge for him to try. He had a funny look on his face and said “This would probably taste a lot better if it were warm”. I had said that I had only made the recipe that night for the first time and had tried it warm, but I had assumed that it was fine to serve it chilled as the Go Go Quinoa Salad is great either warm or chilled.

I tried the chilled version of the salad the next day, and I have to agree with my friend that it is, in fact, best if served warm.

Have you tried this Andean & Pumpkin Mix? If so, What’s your favourite recipe?

Glutino Gluten-Free Toaster Pastry … A Surprise From My GFF!

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This week I discovered a new term from Glam Without Gluten, that I love: GFF … i.e. Gluten-Free Friend.  I thought this was very clever to use a phrase that is equally as catchy as the widely recognized phrase, BFF. Glam’s blog is full of great posts and videos. You should check her out!! 🙂

A few weeks back I first mentioned my GFF in my post titled “Become A Promiscuous Shopper“.  Once again, she returned from the States and this time she surprised me with Glutino‘s take on a gluten-free version of the popular Pop-Tart. She picked up a box of each variety, and split between us. The pastries are individually wrapped with no markings, so when she swapped two Apple Cinnamon toaster pastries from my box with two Strawberry pastries from her box, I had no idea which flavour it would be until just before popping it into my toaster bag at work. Quelle surprise! 😉

Glutino Gluten-Free Toaster Pastry

Now, it’s been likely 15, if not 20 years since I ate my last Pop Tart. I went through a spurt of eating them when I was a kid but I found (for me, personally) that the texture was a bit too dry, and the ones that were coated in icing were too sweet while the plain ones seemed like they were missing something. I later started eating Toaster Strudels, and fancied those more because the pastry was slightly more moist, the filling was a little more gooey, and it came with a pack of soft icing that I could apply to my individual liking. Like I said, it’s been at least 15 years since I had either of these … so my memory isn’t quite as reliable for comparing to the non-gluten-free versions of the Pop-Tart and Toaster Strudel … but the Glutino version reminded me somewhat of a cross between the two (minus the packet of icing). This quick breakfast option isn’t available in Newfoundland yet (and perhaps even Canada), but hopefully they start popping up on shelves soon as it’s a quick and easy breakfast option when you’re too busy to prepare breakfast ahead of time, and unlike the majority of the population where you can’t just pop out to the nearest coffee shop to get a quick snack.

Thanks again to my GFF for my GF Surprise!! 🙂

Have you had a chance to try these breakfast toaster pastries out? What did you think? What’s your favourite flavour?

Uh-Oh! (Gluten Free) Spaghettios!

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Remember Spaghettios?? They were a staple for me when I was a kid.

That is, until I developed an food allergy (or intolerance) to tomatoes. At the time I was suffering from severe gastro pain and would be up sick several nights throughout the week for hours on end until the pain went away. On a few occasions the pain was so bad that I thought I would pass out. It was a little scary for my parents because there’s a long line of bowel cancer in my family due to a condition that we have called F.A.P (Familial Adenomatous Polyposis) and it wasn’t anticipated that it would affect me until I was much older (I was about 10 at the time). But all of the tests came back clear for any signs of cancer but I was still having issues. I remember going back and forth to the hospital on numerous occasions, when finally a new doctor recommended that it could be a food allergy. Months later I had the allergy test and it concluded that I had an allergy to tomato and egg yolk (in addition to several non-food allergies).

In hindsight, it made perfect sense. On average I consumed 3 or 4 cans of Spaghettios a week. I stopped the Spaghettios and other tomato based foods and I got better. It was hard to give them up cold turkey. I went tomato free for many years and eventually I was able to wean my way back to tomato based foods.

But then I grew up …. and grew out of Spaghettios.

Now, I am severally gluten intolerant (if not Celiac … which I’m in the process of trying to determine). I’m usually pretty good with not pouting over the foods that I can no longer enjoy. But the other day I passed the canned section and a can of Spaghettios caught my eye. And it was discouraging that I was able to “grow out of” my tomato allergy … only to be affected by a severe gluten intolerance as an adult. For a minute, I just wished that I could have a can so that I could feel like a kid again. Sadly I dropped my head and carried on.

On my most recent trip to Toronto, I picked up a pack of GoGo Quinoa Anelli vegetable pasta, while at a natural food store, because it looked interesting and I wondered what it was like. It’s completely organic and consists of Organic white rice flour, organic quinoa flour, organic beets, organic spinach and organic tumeric. It’s wheat-free/gluten-free, dairy-free and vegan. The pasta was in my pantry for over a month while I wondered what I would do with it. … Then it hit me! SPAGHETTIOS!! Yes, his was a most excellent idea!

So I woke this morning, excited because I was going to attempt gluten free Spaghettios!

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I decided to google “Spaghettios Recipe” and found several hits. One of which, seemed straight forward so I decided to try it out. Get the recipe here: http://www.examiner.com/article/make-your-own-homemade-spaghetti-o-recipe-frugal-recipes-for-picky-eaters

Ingredients:

  • 3 cans (10-3/4 ounces each) tomato soup
  • 1 soup can water
  • 1 soup can milk
  • 1 pound small pasta rings, alphabets, or stars
  • 6 ounces Velveeta cheese (processed cheese), cut into very small cubes
  • 2 Tablespoons butter
  • Pinch of sea salt, optional

Directions:

  1. Cook the pasta according to package directions, minus 3 minutes. This will ensure that the pasta, once added to the tomato soup, does not become mushy. Drain pasta.
  2. In large pot, add tomato soup, milk, water, butter, cubed cheese, and salt. Bring to simmer over low heat until cheese is melted. Stir in cooked pasta. Bring back to a simmer over low heat, stirring often, until heated through and thickened.
  3. Yield: approximately 6 to 8 one-cup servings

I had used ingredients that I readily had available in the house such as: PC Brand Blue Menu Tomato and Roasted Red Pepper soup, almond milk, Havarti cheese, and the Anelli pasta. The can of soup that I had was 591mL so I had to scale the above recipe back somewhat. I also skipped the additional water.

The result was tasty but there was an obvious lack of sweetness to make it just like the Franco-American version that I grew up on as a kid. I decided to add a little bit of Ketchup to sweeten the taste. I think this is a trial and error basis, so I’d start out with a 1/4 cup of Ketchup and add more to suite your taste.

I also recommend waiting for the dish to cool a little before you dig in. The cheese will solidify slightly and the texture will seem that much more familiar if you just wait a few minutes for it to cool down. Trust me, your tongue will thank you! 😉

Spaghettios

The Anelli was fantastic and the sauce worked out well. It really did look and taste like Spaghettios and I really did feel like a kid again while eating it…. minus the severe gastro distress! 🙂

Let me know if you try out something similar!

Cheers!

Krista.

50% Off: Allergic Solutions Mixes – This Weekend Only!

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Although I’ve only been a member of the CCA-NL since June of 2012, at every meeting that I’ve attended thus far, there’s been freebies to take home. At our meeting this past week, Allergic Solution had sent the Chapter samples of their various mixes, and there were enough packages for each member who attended to bring home multiple packs.

Allergen-Friendly Mixes, http://allergicsolution.com

Allergen-Friendly Mixes, http://allergicsolution.com

According to their website, they claim that having food allergies doesn’t mean that you don’t deserve a delicious treat. They say that many people possess multiple allergies or sensitivities and that their mixes were created with this in mind. Allergic Solution mixes are free of: corn, dairy/casein, eggs, gluten/wheat, peanuts, tree-nuts and soy.

This morning we decided to make the Pancake & Waffle Mix. I topped my pancakes with  some vanilla greek yogurt, our Aunt M’s homemade raspberry jam, and a little drizzle of maple syrup. Because the toppings were so flavourful, it was hard to judge on the taste of the pancake itself,  but it seemed like a good pancake to me. They appeared to be slightly denser than non-GF pancakes but this isn’t necessarily a bad thing. They reminded me of a crepe consistency which I enjoyed because I’ve yet to have a crepe since going gluten-free. When it comes to pancakes, for me personally, it’s the toppings that make the pancake. So, if you share in my philosophy in pancakes, have one or more dietary restrictions, and are looking to try out a new pancake mix, you’ll likely find that you enjoy Allergic Solution’s Waffle & Pancake Mix as well.

Allergic Solution Pancakes, vanilla yogurt, raspberry jam, & maple syrup

Allergic Solution Pancakes, vanilla yogurt, raspberry jam, & maple syrup

Best of all, for this weekend only, Allergic Solution’s mixes are 50% off, or 2 for 1 (however you wish to look at it). You can find the mixes at various stores as listed here on their website, however, I think the deal applies only to their online store. They also sell their mixes in bulk, and also sell several gift baskets which include various pans, waffle iron, or additional ingredients (depending on the particular type of basket chosen) which I thought would make a nice gift for someone who is a multiple food allergy sufferer. Keep in mind though, if you are buying online that you also have to consider shipping costs as well.

I wasn’t sure what to expect with this mix, considering that they are egg-free, but I have to say that I enjoyed the crepe-like texture of this mix! I also like that they vegan-friendly and diabetic-friendly. Due to the fact that there is no sugar added, are dairy-free and gluten-free, the mixes would be a great option for those with strict dietary restrictions as a means to control disruptive digestion issues (much like my aunt who has to be gluten-free, dairy-free and consume minimum amounts of sugar in order to keep her collagenous colitis symptoms under control).

They also have a Facebook Page if you want to stay in the loop on similar deals.

Have you tried this mix? If so, what did you think?

Updated: Go Go Quinoa Chocolate Chip Cookies: Converting Cookie Lovers, Everywhere!

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Ok, so I can’t guarantee that they are converting cookie lovers every where. However …

I’ve always thought of myself as a chewy cookie lover rather than a crunchy cookie lover …. that is, until I discovered Go Go Quinoa’s Chocolate Chip Cookies. I had seen these cookies a dozen times on the grocery shelf and thought “meh” as I passed on by in hopes that I might score some chewy Chocolate Chip Cookies by Udi’s in my local grocery store (I find that they sell out fast at my regular store so when I do find them, it’s like winning the jackpot!). Every year for Christmas Aunt M makes us a FANTASTIC Christmas basket filled with various goodies, and since I’ve discovered my gluten intolerance, she now includes gluten free goodies for me. This year, one of the items that she included in the basket, as you can see in my They Love Me, They Really Love Me post, was a box of the Go Go Quinoa Chocolate Chip cookies. I’ve had an abundance of GF treats in my pantry for quite some time so I was holding on to these new (to me) cookies until my stash diminished somewhat. As I was travelling out of province for the weekend, I decided that it would be an excellent time to break out the new cookies.

When I opened the box, I was noticed that they were individually wrapped. I guess the reason is to avoid cross-contamination or to preserve freshness of the cookies once the box is opened. Some people would consider the additional packaging wasteful, however it came in handy while travelling to/in/from Toronto. Without quick access to a container or ziploc bag, I could quickly throw a couple of cookies into my purse before heading out to do some shopping, so that I could ensure that I would be “with cookie” in the event that I needed a GF snack to tie me over until our next meal.

Despite not being a lover of crunchy cookies, I did enjoy that the cookies were not overly sweet but enough to satisfy my sweet tooth. Just one cookie would seem to do the trick. Normally when I need an after dinner sweet to satisfy my cravings, I would eat a piece of 85% dark chocolate. But lately I’ve been finding myself returning to the pantry throughout the night to eat more chocolate and thus fuel my sweet tooth cravings. After eating just one of these cookies, I didn’t feel the need to go back for another. I was quite satisfied with just the one. It could have something to do with the low amount of sugar and the high amount of protein.

Initially, I was under the impression that there was only 1 g of fat and 2 g of sugar, and 5 g of protein in 2 cookies according to the nutritional labelling on the box that I had picked up, however … when I pulled up the Go Go Quinoa website to pull a picture of their cookies, I noticed that they had a notice stating that there had been an error on the nutritional labelling.

I knew this nutritional info was too good to be true! Source: http://well.ca/products/gogo-quinoa-chocolate-chip-cookies_30766.html

The correct amounts are 9 g of fat, 8 g of sugar and 6 g of protein in 2 cookies according to the updated nutritional information on their website. When you compare this to the nutritional information of other gluten-containing chocolate chip cookies such as Chips Ahoy! (for example), the Go Go Quinoa cookies are slightly better in comparison with the sugar content, not a lot different in fat content, but fair much better when it comes to the protein content.

So, although they aren’t the “super-cookie” that I had originally pegged them out to be, they are still pretty fantastic. I love that I don’t feel like I need to eat the entire box like I do after having just one of the “other guys” due to sugar spikes and lows. They taste good, are a nice little healthier alternative and are very satisfying.

I now regret passing on them all of those times that I perused past them in the GF cookie aisle at the grocery store. Thanks Aunt M for adding this pack to our Chirstmas gift this year!!

Have you tried these cookies? If so, what did you think?

So here’s the update:

It came to my attention after Brian made the following comment:

Screen Shot 2013-02-21 at 8.30.14 PM

At first I thought “Aren’t all cookies technically evil, Brian?” I know that I need a lot of self-control when it comes to sweets and don’t exactly possess a lot of it. In the original post I had done a rough estimate in my head, so this time I wanted to confirm that I had done my head-math correctly, and also to visually explain to Brian why I thought these cookies were “pretty good”. I did a little spreadsheet comparison to see how these cookies compared to non-GF Chips Ahoy and several different brands of crunchy GF chocolate chip cookies. I started working on this during my lunch break at work. Tonight when I ate one of the cookies after supper I noticed on the side of the box that the nutrition label was now saying that there was only 2 g of protein in 2 cookies …. and I was positive that earlier today that the image that I included in my post (that I had pasted from their site) said 6 g of protein. So I pulled up their website and sure enough, the nutritional info had been revised once again. I decided to revisit my cookie analysis from earlier today…

The amended (x2) nutritional content info. Source: http://www.gogoquinoa.com/products/cookies/quinoa-cookies-chocolate-chips/

The amended (x2) nutritional content info.
Source: http://www.gogoquinoa.com/products/cookies/quinoa-cookies-chocolate-chips/

If it wasn’t for Brian’s questioning of their “goodness”, I likely would not have picked up on the fact that the nutritional info had once again been amended. Now I was even more curious as to how these cookies stacked up to the rest. I started out by creating a table of the nutritional data that I was interested in (originally I personally wasn’t really concerned with the sodium content, but seeing how Brian had brought it up I thought I’d consider this factor as well). Kinnikinnick labeled it’s serving as “1 cookie” so I googled, and according to this site, one cookie is about 8.1 g.

Collection of nutritional information for various crunchy chocolate chip cookies

Collection of nutritional information for various crunchy chocolate chip cookies

I then wanted to compare each GF cookie and the non-GF Chips Ahoy cookies to the Go-Go Quinoa version so I figured out the multiplication factor necessary to apply to each group of nutritional info. This is how it turned out:

Comparison of other cookies to Go-Go Quinoa

Comparison of other cookies to Go-Go Quinoa

It turns out that the Go-Go Quinoa cookies are the best in terms of sodium, sugar and protein content. In terms of fat content and calories, they appeared to be on par with the others.Originally I was under the impression that the amount of protein was 6 g, and for me personally this gave them brownie points and compensated for the fact that they are slightly higher in fat and calorie content compared to the others.

Although the nutritional information had several hiccups, they seem to be on par with the rest of the GF crunchy chocolate chip cookies (or at least the ones that I’ve tried, personally). As I mentioned above, with the Go-Go Quinoa cookies I seem to be quite satisfied with one, whereas the other brands I tend to keep going back to the package and the next thing you know I’ve emptied the first tier of cookies in the package. The serving size for the Go-Go Quinoa cookies is listed as 2 cookies. If I only eat one, I’m only taking in 85 calories, 4.5 g of fat, 32.5 mg of sodium , 4 g of sugar and get 1 g of protein. So considering all this, the Go-Go Quinoa Chocolate Chip Cookie is not the super-cookie that I thought I had found, and they might not necessarily be converting cookie lovers everywhere … but I still personally maintain that they are a “pretty good” cookie.

Care to join the are they / aren’t they “good” debate?

They Love Me, They Really Love Me: How Friends & Family are Adapting to My Gluten Intolerance

I couldn’t resist misquoting “The Mask” who misquoted Sally Fields’ 1985 Oscar Acceptance speech. I thought it was fitting, because my family and friends obviously love me enough to put up with and cater to my gluten intolerance.

Here are a few examples:

  • If I’m dropping my Guy to work and as he’s about to give me a kiss as he exits the car, he’ll shout “Wait, I just ate a glutenous breakfast sandwich!!” as he turns to kiss me on the cheek instead.
  • They call me up to check on items before using it in dishes if I am heading to their house for a meal.
  • For those who now have a good handle on what naturally has gluten and what doesn’t, their attention has now shifted to ways in which cross-contamination can occur in prep.
  • They tell me about, send me links to, pick me up a sample of any new gluten free products that they see.
  • They forward me gluten-free recipes, or even surprise me with gluten free cookbooks.
  • They have started modifying their naturally containing gluten recipes so that I don’t feel left out!
  • They keep their cupboards stocked with gluten free snacks (in the event that I pop by and I’m hungry).
  • They offer to let me pick a place that they know that I can get good gluten-free options at when we dine out.

The biggest challenge has been for my family back home in my small rural hometown, Twillingate (which had a rough population of just over 2400 people as of 2006). Because it’s a small town, there’s not a lot of options when looking for food alternatives and often food has to be bought at the closest “large centre” (i.e. Gander, with a population of roughly 11,000 in 2011), which is roughly a hour and a half drive away. So, this year when I travelled home for Christmas, I came bearing my own bag of gluten-free goodies: canned soup, wraps, Nourish bread & bagels, toaster-bags, Cashew Lärabars, Kind Fruit & Nut bars, plus additional supplies to make gluten-free cookies during my visit.

The first night that I arrived I asked my mom what was for supper and she was so proud that she had made a separate Mac & Cheese without the Ritz Crackers. When I asked her where she picked up the gluten-free pasta she looked at me with the most mortified look and said “But, you can eat macaroni ….. !? ….. I’ve heard you say a dozen times that you’ve had pasta for supper” and I smiled as I looked to her and said “I can eat gluten-free macaroni”. Poor Mom was devastated that she had been so careful to make my meal safe for me to eat, only to discover that it was completely made of gluten. She said that she figured that it would probably take her all of Christmas to get over the fact that she didn’t have a safe meal for me when I got home that night. I told her that I had brought some gluten free groceries with me and that I could very quickly open and warm a can of soup. After supper she scored brownie-points when she broke out some Chocolate Mice (cookies) that she had made for me (not sure what they are? Check out this recipe on Rock Recipes). She had picked up some Gluten Free Rice Krispies, had checked the chocolate chips and other ingredients for sources of gluten, and even had went so far to buy a brand new jar of peanut butter so that she didn’t have to worry about glutenous crumb-contamination in the jar!) They were delicious and I probably ate 7 (no joke!) that first night!! Mom also had my Aunt G pick up a package of President’s Choice Gluten-Free Chocolate Chip Cookies when she was in Gander so I also gorged myself on those as well over the holiday when everyone else was eating homemade cookies.  The next day my mom made a delicious pot of homemade soup which fed me for several meals while I was home – Mom’s homemade soup is one of my favourites! I thought that I had left a pack of Glutino table crackers to go with the soup but I must have finished them off the last time I was out or brought them back to the city with me. I will have to remember for the next time I pack my GF grocery bag! 🙂

When I stopped by my mom-in-law’s the next day I discovered, that she had discovered, that one of the local grocery stories starting stocking Udi’s gluten-free products in its freezer section. She had picked up Udi’s GF white sandwich bread (which I actually hadn’t tried up until this point because we never really did buy much bread before I went gluten-free), Udi’s GF Cinnamon Rolls (which I also hadn’t tried up until this point), and also had picked up a pack of gluten-free flour when she was in Gander earlier that month.

One night my Aunt G had invited us up for supper. She made ham, baked and scalloped potatoes, as well as marinated carrots. My aunt remembered that the tomato soup in her recipe for marinated carrots contained gluten so she made me a version that she substituted with ketchup, brown sugar and vinegar. She also remembered to take out some scalloped potatoes before she added the cream of mushroom soup which contains gluten (she had no idea that you can get gluten-free cream of mushroom soup in St. John’s, so for the next time that I’m out and she makes it, I’ll be sending her out some GF Cream of Mushroom Soup so that she can make one casserole dish of gluten-free scalloped potatoes instead of fooling around to make different versions). And to top it all off, Aunt G had also picked up President’s Choice Gluten-Free Chocolate Chip Cookies for me as well!

I was so excited to see my family finding ways to accommodate my intolerance. Both my mom, aunt, and mom-in-law pride themselves on making our favourite meals when we come home and they finally felt like they could cook for me again 🙂

My mom-in-law (or “Mama Sheila” as I like to refer to her) used the gluten free flour to make Homemade Stew with “Baked Pudding”. For those of you who aren’t sure what I’m referring to when I say Baked Pudding, I stumbled upon this recipe (we call it baked pudding but she calls it a biscuit/pastry).

Mama Sheila didn’t use these exact recipes but I assume that they were very similar. I’m pretty sure that she substituted the gluten-free flour for the regular wheat flour in the baked pudding. Normally when you make something with gluten-free flour you add a binding agent (such as guar gum, among others), but the like-for-like substitution seemed to work out just as good. Generally we lay the baked pudding on a plate, and then pour the stew over the baked pudding and let the gravy soak into the pudding. Veggies, gravy, baked pudding …. what more could a girl ask for?

One of our Christmas traditions that we’ve established over the past 5+ years is that we (my Guy and I) will open Christmas presents at my house first thing on Christmas morning and then we drive on over (to the opposite side of the harbour) to open presents with his parents. A few years back (several before I went gluten free), Mama Sheila made a “Breakfast Strata” for the first time and it was absolutely delicious!! The Breakfast Strata has since become a part of our Christmas morning tradition, and so she was able to use the Udi’s GF bread and the GF Rice Krispies to make me my very one Gluten Free version. Basically it’s bread, eggs, ham, peppers, cheese, a few seasonings and topped with Rice Krispies. We’ve agreed to only have it on Christmas day so that it remains extra special!

Breakfast Strata

Can you say Om Nom Nom!?

Unfortunately Mama Doreen (i.e. my mom) had to work most of the time that I was home for the holiday. So, where I could, I stayed at her place to maximize my time with her before she headed to, or after she got home from, work. On the mornings that she had to get up early and head to work, I ended up having breakfast (or in some cases, brunch) at Mama Sheila’s. One morning my dad-in-law, or Papa Garry as I like to refer to him as, made me Gluten Free French Toast using the Udi’s bread. One morning I had a simple breakfast of fresh fruit, greek yogurt and Udi’s toast. The final brunch was a huge family effort. If there’s one thing that the Guy family are good at – it’s brunch! Gluten-Free pancakes, turkey bacon, hash brown patties, and Mama Sheila even discovered some gluten free maple sausages that were delicious!! 🙂

Xmas Breakfast

Christmas was a gluten free success but our trip was short. My Guy had to head back to work on the 27th so we were on the road again on Boxing Day to head back into town. I had a few days to get ready for the arrival of my BFF, Jenny, from Toronto who came baring gluten-free chocolates … which included two boxes of Coco Mira Crunch in Mocha Latte and Dark Chocolate flavours … That girl knows that way to my heart!!

My guy’s Aunt Marguerite has been making lovely gift baskets ever year and we she always gives us an awesome one every year for Christmas. Throughout the year she’ll collect things that are of interest to us (some examples: BBQing or meal prep gear for Rob, cake decorating or gluten-free items for me) and in the Fall she’ll arrange them all to make a fantastic basket! This year she had a box of President’s Choice Gluten-Free The Smart Cookie, a box of Chocolate Chip Quinoa cookies and Cinnamon Quinoa Crunchies from GoGo Quinoa. Other goodies included chocolate, homemade pickles, homemade jams, as well as some non-GF items for my guy and a pack of dog treats for our Lakeland Terrier, Jax.

Christmas Basket

Aunt Marguerite also invited us over for a meal during Christmas while her daughter Corinne and family were still visiting from Calgary. Not long after I went gluten free back in 2011, I found out that Aunt Marguerite’s other daughter, Renee had also went gluten-free. As a result, Aunt Marguerite has become very knowledgable in preparing gluten-free meals. When we went for supper I discovered that she had made a roast with gravy made from cornstarch in lieu of regular flour; had made baby carrots and peas which were naturally gluten-free; a creamy mashed potato dish in which she checked all the ingredients to ensure that they were gluten-free; a broccoli casserole in which she grated up Udi’s Gluten-Free Hamburger Buns to use as a crust; and to top it all off she made me a big batch of gluten-free chocolate cookies (which I am still enjoying as of today)! It was a fabulous meal 🙂

Dinner at Aunt Marguerites

Rob won a turkey at his curling club and decided to give it to our good friends Darren and Tracey to smoke on their Big Green Egg. Sadly, like many of the other meals that we had over the holidays, I forgot to get a photo of the smoked bird before Darren carved it. Rob made a gluten free dressing using Udi’s white bread and I had made asparagus and “turnip fries” to bring out as well. When we arrived to Darren & Tracey’s we found that Mitch and Felicia were also there and Felicia was busy peeling carrots and potatoes which we quickly boiled as Tracey made gravy using corn starch (as I had forgotten to bring out some gluten free flour with me). The meal turned out lovely and Darren & Tracey were awesome enough to smoke the turkey and have us out for supper, despite the fact that they were recovering from colds. Such troopers!! 🙂

New Years Dinner

This was only my second Gluten-Free Christmas, and I have to say that it was incredibly delicious and absolutely perfect thanks to my super-awesome family & friends! xoxo

Care to share any ways that your friends and family have successfully adapted to your gluten-free or food allergy-free lifestyle?

Gluten-Free Ginger”dead” Men + Fraggle Rock Shenanigans …

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If you’re either bit quirky, like me, chances are you also love and have a small collection of Fred products. When I stumbled upon this Fred item (while visiting Toronto for the Gluten-Free Expo and to see one of my BFFs, Jenny), I thought that it would be the perfect present for my friend, Ryan, who is born on Halloween and who throws one kick-ass Halloween party every year for his birthday…. and not only was I right, I now want one for myself 😉

Speaking of that Gluten-Free Expo … you may recall the recent blog post that I did about it. One of the delicious products that I sampled, purchased and brought back with me was 1-2-3 Gluten Free’s Chewy Chipless Scrumdelicious Cookie Mix. I’ve been holding off on using the mix for just the right time, and with Ryan’s birthday just around the corner, I thought it would be a good time to not only give him the awesome cookie cutter-stamper for his birthday, but to also use it to make delicious (gluten-free) cookies to bring to his party (so that I’d know that there would be at least one thing at the party that would be safe for me to eat)!

I thought it was only appropriate to use the mix to make the Gingerbread Cookies recipe that was listed on the inside of the box (and available on the 1-2-3 Gluten Free website) …. although there are 6 different recipes available on the inside of the box (which includes one egg-free version).

It doesn’t hurt if he’s already dead, right? …

I found that it was best to roll the dough thick, cut the men out first, transfer to your baking sheet and then stamp …. otherwise, you’d end up with the poor soul in the above photo. The recipe suggested that you use a rolling pin on top of the plastic wrap but I found that my rolling pin would move the wrap around and leave indentations so I just smoothed out the dough by running my hand on top of the plastic wrap.

I also failed to heed the suggestion of spacing the cookies at least 2″ apart … As a result, the men sandwiched together and cracked when they didn’t have anymore room to expand. They didn’t look as good as I had hoped, but at least this way i didn’t have to be as particular when filling in their bones with royal icing …. which was a big time saver considering that I still had to finish off my Halloween costume for Ryan’s party (which was taking place the following evening).

I sampled one cookie that evening and it was delicious! I couldn’t wait until the next evening to have another. I think the cookies went over well with the “regular people” at the party and I bet that they had no idea that they were gluten-free. Ryan texted me the day after the party and said that they were amazing even a day later 🙂

And now on to the costumes (i.e. the Fraggle Rock Shenanigans)!

Ryan was a good friend from university and although we still live nearby, we don’t see/hang-out as much as we use to. With that said, we do tend to make a huge effort to make up for this at Halloween (i.e. his birthday) and we all put a LOT of effort into our costumes. A few of us who are more craftily inclined tend to partner up to work on group costumes. One year my friend Susanne and I went as Mickey & Minnie Mouse, another year as The Blue Man Group (in company with my Guy), not to mention Papa Smurf & Smurfette. Last year Susanne’s boyfriend Jon joined us when she went as Darkwing Duck, I went as Darkwing’s girlfriend Morgana McCawber and he went as LaunchPad McQuack. This year Susanne decided that she was going to be Red from Fraggle Rock and she suggested that I should be Mokey because she felt that I fit the part 🙂

Susanne is beyond resourceful every year when she plans out her costume. This year she found a template for a Muppet puppet and had the template enlarged so that it would fit our heads. Once the template was sorted, it was just a matter of finding all of the right materials.

This was the inspiration photo that I used when gathering items for the costume. The pink material in the second photo above was material that I actually picked up while in Toronto for the Gluten-Free Expo. The top right photo is of the template for one half of the Muppet head and I also included a close-up of the 4″ foam … as I beg to differ on the “Easily cut” statement 😉

I’m fairly certain that my dog, Jax, was convinced that the material that I had picked up was a mat. On three separate occasions when I had my back turned, upon turning around I found him perched on the material. Perhaps I’ll use the leftovers to make him a dog bed 😛

I was surprised to find that the material was incredible heavy. So heavy … that when I cut the small hole in it for my head, I discovered that it had stretched and was hanging too far out on my shoulders. I had to sew in a drawstring in the back to pull it together to close it up somewhat. And once I cut off the “sleeves” it was like I had a ton weight lifted from my shoulders. It was so incredibly heavy. I found the perfect sweater at Sears (that was actually on sale) and it even had two pockets in the front in a similar fashion to Mokey’s sweater.

Next was the hard bit … the foam cutting! Actually, it wasn’t the hardest part. The hardest part was trying to slice the 4” foam down to 1” but I’ll get to that in just a sec. I pinned down the pattern to the foam and did the outline in permanent marker. Sus had said how difficult it was to trim down the foam using a bread knife so I thought to myself – “I have an electric knife that’s been in my cupboard for (most likely) about 10 years … perhaps I’ll try that to see how it works”. The ironic thing was that it was just a few weeks before that I had been looking through my cupboard and I thought, “I haven’t used that thing in years. I should donate it to good will.

I’m glad that I didn’t because the thing worked like a charm! And the funny thing was that it was the first time it was used, it was used to carve out 4” foam for a Halloween costume … I know this for certain because when I took it out of the box, it still had the plastic protector on the plug and a twist-tie still around the cord. Yep, hadn’t been used since it was purchased!

Ok. Next was the really hard part! Trimming four inches down to one. I decided that because the pattern was for half of the head, and I’d need to carve out a second shape for the other side, that I’d use the top and bottom of the piece that I cut out so that I would minimize the amount of foam needed and would have a smooth edge for each half of the head. I marked out the perimeter and connected the dots to make a solid line and then started cutting with the knife. It was surprisingly easier than expected, but I started to notice that little particles of foam were flying everywhere. Having a HUGE eye phobia (called Ommetaphobia – these 3 clips from Friends pretty much sum me up: 1 2 3), and being terrified of getting the foam particles in my eyes, I decided to put on my safety glasses …. Only to realize that they were at the office. Remembering that my Guy sometimes goes to the dockyards when they have chartered vessels come in, the following conversation occurred:

Me: “Rob, do you have any Safety Glasses here??”

Rob: “(short pause) … I have onion goggles ….”

Me: “(short pause) … That’ll do”

And with that, I put them on, and got cracking ….. errr, I mean slicing.

The next part was time consuming but it really helped define the shape – sewing the foam to form the head. Sus had used a glue gun to glue hers together but she said that you had to hold it for a long time to get the glue to bond well. I have been used to sewing most of my costumes in the past so I decided to sew my head together. I held it all in place with A LOT of safety pins. Then I sewed … and sewed and sewed … until finally it looked like the head that you see in the photo. I then cut out some pink fleece material that I had picked up from Fabricville and also sewed that to the head. I couldn’t wait to get the eyes on it because at this point it looked like I was making a pink Barney costume :S

I was really pleased with how the eyes turned out – they really made the costume come to life.

I had found 3 different shades of wool to use for the hair and it was a different type of yarn that is really stringy so it really gave it the look I was looking for. I randomly made multiple stands of the different colours and tied them in a knot at the middle to make a section, which I glued to the head with a glue gun. It didn’t take long to fill out the hair.

The next task was to cover the inside of the mouth with red. I made a flap with red felt on the bottom lip and attached a red sheer material to the top so that it was see-through for me, but difficult for people to see my face inside the head. I then used Velcro to secure the felt to the sheer material and this was used as an opening for when I wanted to eat or if I got too warm. …. Which I did. When the head was off, you could put your hand in the head and just feel the heat come off of it. But it was worth it 🙂

Susanne’s boyfriend, Jon, decided to join in on our costumes again this year and he went with us as Marjory the Trash Heap. Everyone got a kick out of us and the highlight of the night was when Ryan downloaded the Fraggle Rock Theme Song and the 3 of us danced our hearts out to it. I have no idea how we will top these costumes off next year! 🙂

Oh, and the easy-access hatch that I made came in handy …. especially for eating the gluten-free Gingerdead Men (I bet you didn’t notice Mokey stuffing her face in the right-hand photo above)!

Halloween truly is one of my most favourite times of the year! Happy Birthday Ryan!! 🙂

Cheers!

Krista.

Recipe Modification Experimentation: Dairy-Free, Vegan Pumpkin Smoothie

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You win some …. you loose some ….

(I haven’t quite decided yet where exactly this recipe modification attempt falls in between these two options)

Ever since I seen this image shared by Kathy Smart of “Live the Smart Way” on her Facebook Page, I’ve been dying to try a pumpkin smoothie!

I knew that I just happened to have a can of pumpkin in my pantry that didn’t get used on Thanksgiving Weekend a few weeks back, so I finally decided to attempt a similar version of this smoothie with the ingredients that I already had available in my kitchen.

Raw banana upsets my stomach so I decided to try some frozen mango that I had in the freezer. I also only had regular almond milk instead of the vanilla version so I attempted to duplicate the same thing by adding vanilla extract. I happened to have some Clubhouse Pumpkin Pie Spice in my cupboard so I figured I could just use that instead of the cinnamon, ginger, allspice, and nutmeg. In addition to this, I’m convinced that dairy doesn’t agree with my guy, so I just happened to have a carton of Healthy Top dairy free whipping cream (almond & cashew based) in the fridge so I decided that now was the time to test it out.

Let’s focus on the “awesome” lessons learned from the recipe mod attempt:

  • Healthy Top = Awesome Top. I was a little weary when I cut open the carton and the contents didn’t pour out. It had solidified on the fridge and I had to scoop the contents out with a spoon. As I was turning to place the spoon in the dishwasher, I licked the spoon and discovered that the taste was fantastic, despite it not resembling anything like regular whipping cream. I flipped the switch on the mixer and the product quickly softened up and looked as real whipping cream should.

Now for the real lessons learned:

  • Skip the Pumpkin Pie Spice and go for the real stuff. The Clubhouse mix contained the spices that the recipe called for, but also included Cloves & Sulphites. I’ve tried this mix in a failed attempt to make a homemade version of a Pumpkin Spice Latte and I think it’s time to give up on it.
  • Frozen Mangoes were not the best substitute for bananas in this case. I think bananas would have given a better texture/consistency. Because I didn’t enjoy the the Pumpkin Pie Spice mix, I added in more frozen mangoes as I didn’t think that the smoothie was sweet enough when really it was the spice that was just to overpowering (to be fair, it should be noted that I probably added too much of the spice mix to begin with)
  • 1 cup of grated pumpkin is not likely equivalent to 1 cup of grated pumpkin. In fact, I think this is where it all started to go down hill. The pumpkin was too overpowering from the start so I had to play a round with the other ingredients to try and balance it out.
  • There’s a reason they sell Vanilla Almond Milk. Don’t bother trying to replicate it. Postpone your recipe for a few days until you can get some.

Although I pointed out several things that were wrong with my recipe mod attempt, don’t get me wrong; it did taste ok…… It just wasn’t of the “leap out of your seat to go write a blog post about it” calliper. The main thing I took away from this process is that I can find a good replacement for regular whipping cream that tastes great! So all is not lost! Here’s to hoping that my next attempt at this modified smoothie is a success!! 🙂

Cheers!

The 2012 Toronto Gluten Free Expo

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Holy Crap is right! 😉

One of the most exciting things that I’ve done this year (to date) was attend the Gluten Free Expo in Toronto a few weeks ago, on September 30th.

As stated on the Expo’s Facebook Page:

“The Gluten Free Expo is Canada’s first, and largest gluten free event. Whether you’re looking for great tasting products, or Gluten Free education, the Expo is your source!”

…. and I can attest that whoever made that statement, was not kidding! 🙂

The Toronto 2012 Expo was the first for Canada. Details are available on the Expo’s website for the upcoming Vancouver Expo on January 13th 2013 as well as the Calgary Expo which is happening on March 24th 2013.

When I first heard of the Gluten Free Expo and realized that there would be over 100 exhibitors present, I thought to myself:

“If I get excited about 2 to 3 gluten free vendors at our local market … and tickled pink by 5 to 10 gluten free vendors when I visited the Halifax Farmer’s market, then I should be in Heaven with 100+ gluten free vendors at the Gluten Free Expo!”

And I was! The only problem was that I had limited room in my luggage to bring back items!

The Expo was held at the DoubleTree by Hilton Hotel on 655 Dixon Road and I decided that I should fly to Toronto the day before just in case I might encounter some flight delays. Of course, the cheapest flight that day was scheduled to depart St. John’s at just before 6AM … so I was up at 4 in the morning to get ready. During the month previous to flying to Toronto, I had been emailing back and fourth with Ellen of The Celiac Scene and knew that she was involved in the organization of the Expo. At that point in time I didn’t know if I would be attending the Expo but I was later able to confirm that I could take a few vacation days. I knew that Ellen was busy with getting everything ready for the Expo so I didn’t bother to email her back to let her know that I was heading up for the Expo. When I arrived at the hotel, I emailed her to let her know that I was there and gave her my cell number and room number in case she wanted to reach me and we could finally meet. She replied and said that she must not have updated me to let me know that she didn’t come for the Expo, and that she was staying in BC to man the phones and emails. She felt so bad that I was expecting to meet her while I was there that she decided to connect me with Margaret, the Expo Event Manager. I went downstairs to meet Margaret and discovered what a lovely girl she was! She ended up being short a volunteer so I spent the day from around 3ish to 10pm volunteering with registering the exhibitors as they came in. It was a very long but interesting day. By 10pm only about 50% of the exhibitors had arrived to set up, which means that the next day was going to be super busy from the start! I texted Ellen a couple of photos throughout the evening and was able to chat back and forth with her through email on my iPhone which was nice. When I got back to my room that night Ellen called me and we had a nice chat about how things were going and the excitement of it all! 🙂

The next morning was the day of the Expo and I was supposed to meet up with a friend (Laura) at 11am so that we could go to the Expo together. I was ready to go at 10 AM (when the Expo actually opened), so I decided to go down and help out until Laura showed up. Margaret gladly accepted my offer to help out again 🙂

Who knew that so many people would show up first thing in the morning! The first photo in the above collage is of the line-ups at 10am, and the second photo is around an hour later. Bright green reusable shopping bags were available for the first 2000 people and just after 11 AM we realized that we had run out of bags!! In just over an hour 2000 people had come through. It was crazy (of the good variety)! At one point, we were told that we had to hold people up at the registration because they had reached capacity in the exhibitors area and couldn’t let anyone else in until some had left. People were getting disgruntled because they didn’t get a free shopping bag, and had to wait before they could get in. There were several pretty grumpy people in the lines, but once they got inside and started getting some samples, they seemed to have come around. We were hearing a lot of great comments from people. With 5600 people coming through that day, Margaret said that she is going to plan an even bigger event for next year. I’m hoping to get involved with future expo events because I find these types of events to be really fun to get involved in. Large events like this can be madness, but being involved with successfully putting it off can be really satisfying!

I didn’t actually get to see any of the speakers because I spent most of my time down around the registration area, which was bad planning on my part, and I hope to plan my breaks better the next time I’m involved so that I can take in a few of the speakers 🙂

It was so nice to get to finally connect with Ellen (though phone rather than just email) and we chatted several times that weekend …. not just about the Expo, but also about how I started down this path and all the events that led me here. And it was so nice to meet Margaret! That girl does not buckle under pressure and is such a lovely person! My favourite part was when exhibitors would come up and ask to speak with Margaret and I would point to her just a few feet away from me engaged in conversation with other exhibitors or hotel staff and the response was always a surprised “Noooo waaaaayyyy ….!” Many had only spoken with her on the phone and I can only assume had envisioned her to be an older person with more life experience, lol. I got such a kick out of their responses! Once they met her, she definitely lived up to their expectations! 🙂

The Expo didn’t actually go as I expected, but it was a fantastic experience. I was actually chatting with the owner of a restaurant in Uxbridge, Ontario called Frankie’s Ristorante that’s completely gluten-free, as well as nut-free and soy free. I think I’ll consult with them when planning my allergy friendly restaurant as that chapter in my life unfolds 🙂

And now to share with you some of the goodies that I brought back with me. I tended to stay away from products that I was familiar with and knew that I could purchase back in Newfoundland.

I thought this kettle corn was delicious! I met Teresa & Tony of TnT Enterprises who started a side business for something fun to do. They are actually both forklift drivers and they said that they had no idea how much fun that they were going to have getting into the kettlecorn business. They actually do a lot of sales as part of fundraising programs for schools which I thought was neat. They love going to events like the Expo and are full of life. I thoroughly enjoyed chatting with them during the set up, at their booth during the Expo and even while checking out of the hotel the next day (that’s when they handed me a second sample of their popcorn for the flight)! They love to tell everyone that the product is just four simple ingredients: corn, oil, raw sugar and a little bit of salt. I forgot to ask them what they use to dye some of the popcorn with for their Harvest package as well as any other times that coloured pieces are required (such as school colours for fundraising campaigns).

I was excited to see a product that resembled two-bite brownies!! I sampled one (and then another) while chatting with Edward, the president of the company. He was explaining how Nutri-Health’s products were originally designed by a dietician for patients in hospitals and seniors homes and that they started to notice a demand for their products. You can check them out at www.nutri-health.ca

The bottom cookie was made by a company called Sweets from the Earth. Their products are all natural, 100% vegan, refined sugars free, GMO free, etc. etc. and there are two options: 1) peanut & nut free; or 2) gluten & wheat free (depending on one of the two dedicated facilities that the item is prepared in). You can check them out at www.sweetsfromtheearth.com

The Scrumdelicious Cookies mix is from 1-2-3 Gluten Free (one of the Expo’s sponsors). Kim, the founder of 1-2-3 Gluten Free products had used this cookie mix to make pumpkin cookies. She had me at the word pumpkin before I even sampled it! I can’t wait to try out this mix later this month to make Halloween cookies (Post-blog post update: check out the blog post on the cookies here)! This was just one of many products from this company which are made in a dedicated gluten/dairy/peanut & tree nut/egg/soy – free facility. All products with the exception of 2 (biscuits and corn bread) are also corn-free. The products are GMO free, large-yield, and all natural. 3 of the mixes are sugar free (in which you add your sweetener of choice). You can check out the other products at www.123glutenfree.com

I discovered CocoMira products at Winners Homesense. The only thing is that the products are never consistently stocked …. either that, or when someone finds this product on the shelves, they buy all of it for themselves and leave none for anyone else (as I do when I find it). So I was super excited to find their booth at the Expo! I grabbed my favourite, Mocha Latte Crunch, but also picked up the Dark Chocolate Crunch as well. I would have picked up more but I knew that there was limited space in my luggage! CocoMira products contain no artificial flavors or colors, no preservatives, no high-fructose corn syrup, no gluten and no egg. I just discovered by checking out their website that they are carried in some Chapters/Indigo stores as well as some Second Cup locations (the only two locations local to St. John’s)!! I shall have a look the next time I am at Chapters and Second Cup!! 🙂 You can check out the other CocoMira products on their website, www.cocomira.com

Last, but not least, I discovered this fantastic Nutty Pumpkin Harvest granola! This stuff is fantastic! I was so sad that I only picked up one package! Turns out that you can buy a package of 12 for $40 (+ 25.20 in shipping and taxes). The granola is also dairy, soy and corn free in addition to gluten free. I also picked up a jar of Organic Cinnamon Vanilla Almond Butter by the same brand/company and it was taken from me at security because the security officer considered it more liquid like than paste like. The almond butter goes for $120 (+ 35.60 in shipping and tax) for 12 (minimum order). To check out other similar products go to www.totalwellbeing.ca

Because some of the ingredients in the granola is organic (not all are stated to be organic) I contacted Real Food Market to see if they might be able to bring in this product. I’ll keep you posted on the results once I hear back! 🙂

In addition to food products to be sampled and purchased, there were also several other informational type booths. I think that one of my favourites was the t-shirts at this booth! It was a company that I had never heard of before called Olli Lolli. I love these shirts …. especially the one for the “Everything Kid” …. you know, the kid that has developed allergies to nearly everything. At least these t-shirts can help spread awareness of their allergies and I discovered that this company also sells clothing (for example, cargo pants, hoodies, and jackets) to help carry their allergy medication so that they have it with them at all times. Check out their products at www.ollilolli.com

Another booth that was present was Allerbling, which is a wristband that is a unique medical ID bracelet, and is customizable by you, at any time, based on your child’s changing food allergic conditions. It displays the iconic symbols of the food products that are risky to the children, so their teachers and caregivers can be constantly reminded at a glance. Check them out at www.allerbling.com

Other booths that were of interest to me (and that I managed to get time to stop by and see) were as follows:

Mila: Loaded with Omega—3s, Fiber, anti-oxidants and many other vital nutrients, Mila® offers a variety of opportunities to improve your overall health and well being. It can also be deliciously combined with many foods as it has no taste or smell and its biological properties are not diminished by heat in the baking process making it easy to incorporate into your favorite recipes. They didn’t have any thing to sample the seeds with so I opted not to pick any up as I had limited room in my luggage but its definitely something that I want to look into more. Check out the product at http://home.lifemax.net/mila/the-miracle-seed

Lotus Fine Foods: Offers two forms granola that is organic, vegan, dairy free, gluten free and free of artificial flavours, colours, trans fat, preservatives and refined sugar; 1) Coconut & Cherry Quinoa, and 2) Cranberry & Cinnamon Quinoa. Check out their products at http://lotusfinefoods.com/

Bubbie’s Biscotti: If you follow the link to their site, you might realize that the gluten free biscotti varieties are carried at Second Cups around St. John’s. The two Gluten-free flavours are Chocolate Chip and Belgian Chocolate Marble. Don’t forget that they are also peanut and nut free! Check them out at http://bubbiesbiscotti.ca

Frankie’s Ristorante: As I mentioned above, located in Uxbridge, Ontario. Patrons will find both Celiac-friendly food and a peanut- and nut-free environment, as well as vegetarian, vegan and some sugar-free pastries for diabetic patrons every day. They also have a gluten free bakery which supplies the restaurant. Check them out if you ever find yourself in the Uxbridge area, as well as their website: http://www.glutenfreefrankies.com. This is definitely one place on my restaurants-to-visit list!! 🙂

Crepe-alicious: A European Restaurant which serves European favourites, Savoury Crepes, Breakfast Crepes, Vegetarian Crepes, Sweet Crepes and Paninis. All crepes can be made gluten free for an additional cost and there are several items that can also be requested to be gluten free. Their menu looks great but unfortunately they do not have a website (from what I can tell). The best that I could find was the listing on Urbanspoon: http://www.urbanspoon.com/r/242/1683405/restaurant/Ontario/Crepe-alicious-Hamilton

Goodbye Gluten Fine Foods: Canada’s first 100% Gluten-free food store offering:
Fresh baked goods from its gluten-free, nut free, and dairy free bakery; Fresh prepared foods made on premises in its gluten free and nut free kitchen, and features a wide assortment of appetizers, salads, sides and main courses in Grab n’ Go format (fresh or frozen) or from the display counter; Grocery items including Nut-free, Dairy-free, Egg Free, Soy Free, Sugar Free, Salt Free and Vegan products; Catering.
Sounds like a fantastic place! Check them out at http://www.goodbyegluten.com

And last, but not least, Alyce Feindel (who was a delight to chat with and is from the Maritimes … Chester, Nova Scotia to be exact) was there selling copies of her cook book “Living and Eating Gluten Free”. Alyce also did one of the talks that I unfortunately missed but I enjoyed chatting with her during the set-up period on Saturday night as well as the day of the Expo.You can check out Alyce on her website www.glutenfreeforlife.com

This is just a small sample of the exhibitors who were present on the day of the Expo. For a complete list of the exhibitors who were there, check out http://glutenfreeexpo.ca/toronto-exhibitors-sponsors/.

I loved everything about the Expo! Engaging with Ellen via phone/email, meeting and helping out Margaret, visiting with my friend, Laura, while we perused the various exhibitors, sampling and buying delicious products, and realizing that I could stop myself when entering gluten-intolerant “robot” mode where I automatically ask the person serving me “and you’re certain that this is gluten-free right??” …. EVERYTHING was gluten-free. And it was absolutely awesome!!