Featured Recipe:Discovering that I could make pancakes out of something other than traditional flours was a great moment in my post celiac diagnosis life. Early on, I tried and enjoyed many of the store-bought variations — but the truth be told — so many of these aren’t doing us any favors in terms of quality ingredients…
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Featured Book:I received this book more than a few months ago and have gone through it page by page and have tried at least a dozen of the recipes. It’s been a very handy resource in the kitchen, especially when looking for things to make my ever so skeptical and demanding kids. They always challenge me to make something that is either…
Featured Restaurant:Posana Cafe is owned and operated by Peter and Martha Pollay. Peter is the Executive Chef and a graduate of The Culinary Institute of America. He’s worked under such great chefs and restauranteurs as Wolfgang Puck, Lary Levy, Waldy Malouf and David Burke…
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Featured Product:I had given up hope on beef jerky a long time ago. Not only were most of the store bought versions not gluten-free, they also contained a pretty hideous list of ingredients that I wouldn’t even want to feed my…
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Here it is Friday night, and I find myself on my second breakfast related post, I’m not sure what that’s about, but it all sounds good to me. It all reminds me of the old breakfast for dinner commercials although I can’t for the life of me remember who those commercials were for. Anyhow, here’s [...]
I absolutely love almond flour and coconut flour pancakes and I’ve tried virtually every grain-free recipe out there. Some are thicker than others, some are a bit too eggy (is eggy a word?) and they end up tasting a a lot like a frittata. I’ve played with my own recipe for quite some time now [...]
I love snacking. For me, it can be as satisfying as a full sit down meal. It’s just a shot of flavor and a nice light feeling in the stomach — sometimes late in the morning or mid-afternoon. It also doesn’t come with the prep time, the dishes, or to be honest the huge amount [...]
Every post from Tori Avey of The Shiksa in the Kitchen is like going back to school for Jewish studies. It’s really a treat to get a little more in depth into where some of our favorite recipes originated. While a beef stew has origins in many cultures…
I’m usually not one to reminisce about food that I used to eat — in fact, my mantra is usually to embrace things that are new. I will finally give and say that this post for Sausage Stuffed Pancakes from Brittany at Real Sustenance really put a smile on my face. It immediately took me [...]
Let me start this post by saying that I’m not a huge fan of Valentine’s Day. Overcrowded restaurants, overpriced flowers, and most of all, I’ve always questioned why February 14 is supposed to be something special for my wife and I. For us, it was always April 18 — that was the day we met [...]
Coconut flakes are so incredibly versatile (as is a coconut in general) and are equally as delicious. While this recipe from Brittany of Real Sustenance is for “Chips”, I also posted an idea from Coconut “cereal & milk” from Roland Denzel back in June of 2011 which also showcased how versatile and great tasting they can be. [...]
This is a wonderful little sweet treat from Zenbelly that you can eat anytime without fear of over indulgence (I guess that depends on how many of them you eat though). Great ingredients including honey or maple syrup as a sweetener and you’ve got a winner. I’ll take these over a Snicker’s Bar any day, [...]
Pork chops is a childhood favorite for me. I grew up eating the classic Brady Bunch “pork chops & apple sauce”. The pork chops my parents made wasn’t anything out of the ordinary, but it was good enough to create a long lasting memory. Fast forward 30+ years and I find myself always looking for [...]
Celiac Handbook is a project by Chris Armstrong 
