Gluten Free Open House

GLUTEN FREE OPEN HOUSE

TUESDAY, April 21st

 5:30PM -7:30PM 

Kruse Center

 207 N. Lawrence Gibson City

 Visit displays from these local businesses; 

The Country Cupboard 

Younique 

Healing Begins Now 

County Market Nutrition Makes Sense  

Central Lean

 Doug’s Compounding Pharmacy 

 Gibson City Meat & Deli 

 Monical’s Pizza

 Skinner Health Improvement Center

 Salon Expressions 

Mary Kay 

 Wright Family Products 

 doTERRA Essential Oils

 Bootin Gluten Bakery 

Gluten Free Samples/ Information from over 20 companies. 

Pick up information on following a Gluten Free Diet.

 Celiac Disease & Gluten Sensitivity information will be available.  

Join the Gluten Free Support Group. Register for Giveaways & Drawings

For additional information contact;

 Benjie Pardick ~ 217-784-2221

 benjie_pardick@gibsonhospital.org 

Amy Watterson

 217-784-8000

 kruseagencyamy@hotmail.com

 Margery Ruch, RD, LDN,

217-784-2631

 margery_ruch@gibsonhospital.org

Cucumber Dill Dip

Ingredients: 1 ½ cups Greek yogurt 1 large cucumber, grated ¼ cup finely chopped onion 1 tablespoon dried dill weed Salt & pepper Sliced vegetables (peppers, carrots, celery, etc.) Blue Diamond Baked Nut Chips (try Sea Salt or Sour Cream & Chive) Directions: 1.   Combine all ingredients and mix well. Salt and pepper to taste, then mix again. 2.   Refrigerate for at least 2 hours before serving. 3.   Serve with slice vegetables and Blue Diamond Baked Nut Chips. Also goes nicely with grilled salmon or chicken. Copied from Blue Diamond Recipe Box

Rustic Irish Potato and Cabbage Soup

Rustic Irish Potato and Cabbage Soup

Traditional Irish recipes include smoky bacon, and often cream, in a soup like this. 

To slice it up this recipe includes some spicy buffalo sausage and toss in a gluten-free lager instead. 

But if you're a bacon and cream lover, by all means- add some uncured apple-smoked bacon

 and organic  cream.

Ingredients:

2 tablespoons olive oil

1 large onion, peeled and cut into chunks

4 cloves garlic, chopped

1 1-pound head of green cabbage, cored and sliced thin

4 medium gold or white potatoes, peeled and cut into cubes

2 large carrots, peeled and chopped

4 sausages or brats (we used spicy buffalo sausage)

4 cups light gluten-free broth

1 cup of gluten-free lager or ale- optional

1/2 teaspoon caraway seeds- crush them if you like

2 tablespoons chopped fresh parsley

Sea salt and fresh ground pepper, to taste

1 tablespoon apple cider vinegar

1 pinch raw sugar

Instructions:

Heat the olive oil in a large soup pot over medium-high heat and add the onion; stir for five minutes or so. 

Add the garlic and cabbage and stir together; cook until the cabbage has wilted. Add the potatoes, 

carrots and sausages. Stir. Season with caraway, parsley, sea salt and fresh ground pepper.

Pour in the broth and gluten-free beer; stir together. Cover and bring to a high simmer; then lower the heat

 a bit and simmer until the vegetables are fork tender- about 45 minutes.

At this point I like to add a touch of cider vinegar and a pinch of raw sugar to liven things up. 

As always, taste the soup and season to keep your own palate happy.

Serve piping hot.

Serves 4.

SUCCESSFUL GLUTEN-FREE HOLIDAY DINING TIPS

Being gluten-free around the holidays shouldn’t be stressful. Here are few tips on how to stay gluten-free and enjoy yourself.

1. Communicate early and often

The earlier you start discussing making gluten-free accommodations to a holiday menu, the more time people have to get used to the idea of change.  Now’s the time to start the discussion.  Go ahead and give the host a call and ask about plans for holiday meals. Your goal is to start a dialogue early enough so that the idea of a “gluten-free holiday” feels normal and expected by the time the occasion comes up.  It’s always a good idea to offer to contribute a special gluten-free dish of your own too.

2.  Offer solutions

One reason why someone may respond negatively to a gluten-free request is that they may feel stressed about how to accommodate it. The holidays can be stressful for those tasked with preparing dinner. The idea of adding one more thing to a to-do list may feel overwhelming. To pre-empt this problem proactively offer solutions.

Offer to make a gluten-free dish that can be added to the family tradition. You could also offer to make a gluten-free version of one of the family’s traditional recipes. For example, offer to make the gravy this year or to cook the turkey so you can use a gluten-free stuffing. Whatever you can do to shift the burden off of the host will help that person feel more open to the idea of making changes.

3. Help solve problems a host may bring up.

Issue:  How can we have stuffing if we don’t stuff the turkey?

Solution:

• Use stuffing made with gluten-free bread crumbs
• Cook traditional stuffing recipe in a ceramic dish in the oven (outside of the turkey)
• Stuff the turkey with dried fruits and nuts

4.  Help solve problems a host may bring up.

Issue: “The gravy won’t be thick if we don’t use flour”

Solution:

• Make two types of gravy (one GF and one traditional)
• Use cornstarch or gluten-free all-purpose flour mixes

Make this holiday season worry free with these few tips.

See full article in our magazine Celebrate Gluten-Free written by CC Bonaduce of ccglutenfree.com

Pumpkin Quinoa Porridge

4.5 from 2 reviews

Food Babe's Pumpkin Quinoa Porridge

 

Print

Prep time

5 mins

Cook time

12 mins

Total time

17 mins

 

Serves: 2-4

Ingredients

• 1 cup dry quinoa rinsed and drained
• 1 and ½ cups almond milk, divided (nut allergy: use coconut milk)
• ½ cup pumpkin puree
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ⅛ teaspoon cloves
• ⅛ teaspoon sea salt
• 2 tablespoons ground flaxseeds
• 2-3 tablespoons raw honey or maple syrup, more as desired
• ¼ cup chopped walnuts
• Optional:
• 2 tablespoons coconut flakes

Instructions

1. In a pot, add 1 cup of water and 1 cup of almond milk. Bring to a boil and add the quinoa, pumpkin puree, cinnamon, ginger, cloves and salt. Turn down the heat to a simmer and cook for 10-12 minutes or until the liquid has evaporated.
2. Once the liquid has evaporated, take off the heat and stir in the ground flaxseeds. To serve, place some of the porridge in a bowl and add about ¼ cup almond milk or desired amount. Top with the walnuts, honey or maple syrup and coconut if using. Enjoy!

Notes

***Please choose all organic ingredients if possible***

Gluten Free Pumpkin Streusel Cheesecake Bars

Gluten Free Pumpkin Streusel

Cheesecake Bars

Author: Betty Crocker

Print

Gluten Free Pumpkin Streusel

Cheesecake Bars

Author: Betty Crocker

Ingredients

1

box Betty Crocker® Gluten Free yellow cake mix

1/2

cup finely chopped pecans

1/2

cup butter, softened

2

packages (8 oz each) cream cheese, softened

1

cup sugar

1

cup canned pumpkin (not pumpkin pie mix)

1

tablespoon pumpkin pie spice

2

tablespoons whipping cream

2

eggs

Directions

• 1Heat oven to 350°F. In medium bowl, stir together cake mix and pecans. With pastry blender or fork, cut in butter until mixture is crumbly. Reserve 1 cup mixture for topping. In bottom of ungreased 13x9-inch pan, press remaining mixture. Bake 10 minutes.
• 2In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining ingredients; beat until well blended. Pour over warm crust. Sprinkle with reserved topping.
• 3Bake about 35 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Why Should You Go Gluten Free?