Going back to school can already bring up enough emotions for a kid who doesn’t want summer to end. Throwing an allergy or intolerance into the mix is adding insult to injury! So for those families with celiac children – we’ve got you!
Here’s our quick tips for making the transition back easier on EVERYONE!
Is there any word more poignant and memory-laden for a celiac than “breaded”? Most folks who talk to me about what they first cried about once they got their diagnosis was that they’d never be able to eat bread, or anything breaded again… That’s where we’re going today – making breaded pork chops, to eat with fresh corn on the cob and some sweet glazed carrots. And for a touch of the exotic, we’ve added some pomegranate-chili jam to lend a deeply flavorful and spicy kick to this summer meal.
Behold, what we call the “Eggy-Hammy-Cheesy” at our house. That’s an unwieldy title, but it does capture everything between the slices that turns this into a winning breakfast you can hold in one hand while swiping through the iPad or clicking through the channels on a slow Saturday morning in bed.
It will come as no surprise to you, readers, when I tell you how pleased I am that the sun is out in full force. The peeling burn on my back is screaming with delight.
July in Calgary always brings Stampede week, and with the exception of last year, Stampede week means an entire ten days of hot, hot, heat. Throw in some hail and flash floods, and you have summer in good old YYC. We find ourselves now at 28 degrees at the peak of the day, and are currently anticipating a string of days reaching the low to mid 30’s. In other words, I do not want to turn my oven on while the sun is out. Sun time is for being outside – not cooking. Read More
Even if we can’t find all the special ingredients around here, I think we can all be forgiven for wanting to replicate a good paella – even if it means having to replace some of the key ingredients with something else in our pantries. The fact that it can be effortlessly made gluten-free is also a huge bonus, not to mention the fact that there’s only one pan to clean up after dinner.
Yes, we could go into great detail about the sand, the sun, the waves, the rum, and the pool. But you already know this is what the Caribbean offers everyone. We’re just happy to tell you that THIS corner of the Caribbean also ensures that you, the GF traveller, can have as good a vacation as anyone else does in this part of the world.
Guys, guys: it’s happening. It’s finally springtime. There are fuzzy purple buds on the lilac bushes, pink blossoms blooming, dandelions popping up, and the air doesn’t hurt my face. I’ll willfully ignore the itchy skin and stuffy sinuses in return.
When the air feels clean, I feel the need for a clean, refreshing dinner. It’s the time of year when I would rather chop veggies and appreciate the fresh air than fill the entire house with stale heat from the oven. Which is where this salad comes in. If you’ve been reading my recent posts, you’ll know how much of a fan of the Minimalist Baker I am. I can’t help it when Dana’s recipes are designed to be done in 30 minutes, use minimal dishes, and are almost always gluten free and vegan. Read More
I have to admit, while I have eaten tofu a number of times, I have never attempted to cook with it, or prepare it at home. In my mind I guess I sort of reserved tofu recipes for vegan, and being celiac, didn’t really think it was something I would add into my diet, however, after tasting it so many ways in restaurants, and expanding my palette with GF recipes, I decided to give it a whirl.
As you all know, we love letting you know about all the best places and opportunities to eat truly amazing gluten-free food in Calgary. You may have read Markus’ review of the amazing food and atmosphere available at Cibo Calgary, and thought to yourself “when can I get me some of that?” Good news! Cibo is hosting a gluten-free dinner in honour of Celiac Awareness Month (May) on May 2!
Tickets are now available for purchase here at the low, low price of $49 – and for what you’ll get, this is an incredible steal. (Wine pairing is available for an additional $29).
Feel free to get in touch with us with any questions. We look forward to seeing all of you there as we celebrate living the gluten-free life in high style!
Special guest post by Cinde Little!
It’s spring in YYC so I thought I would share a favourite recipe for Southwestern Grilled Vegetable Pasta. This recipe comes to mind when the weather warms up and I’m ready to barbecue. I love all kinds of grilled vegetables and use them in salads, as side dishes and toss them with pasta. The sauce is a fusion combination of Southwestern and Asian. Not only does it work…I think it is amazing. Read More
Ah, the holidays. A time where everybody comes together to enjoy each other’s company and feast uninhibitedly… for some. When you are dining with a group of people that aren’t fully aware of what your dietary restrictions entail, it can be like a game of Russian roulette. Many of us will warily approach the food table, stomach growling, to find surprises in dishes we thought to be safe. Cheese in the salad, generic spices that “may contain,” or a wooden serving spoon. You wonder if it may be worth the risk just to enjoy a dinner with your family. It isn’t. It never is. I have seen a lot of people on the Facebook groups, “what are you having for easter dinner?” Read More
Tessa-May Marr
These days, us gluten-free folk have a number of safe beers to choose from, so I thought I might do you all a favour and review a few of them for this magazine issue (and don’t worry — it was a fun day at work for me as well). Here were a few of the ones I sampled… and of course my humble, meandering opinions about them. Read More
Celiacs have waited, patiently, for a time when gluten-free choices could finally compete. And not just with each other, but with the best available food on the market, shouldering their way onto specialty vendor’s shelves and our pantries alike, delicious, wholesome, and with artisanal taste and quality for their own sake, without the “alternative-and second-best” label that Gluten Free used to mean.
