We’ve traveled to Mexico quite a bit over the years. It’s proximity to us (quick, direct flight) and the predominant use of corn while cooking made it an easy choice. And we’ve stayed at all types of resorts; big and small. But I still struggled finding a variety of food options during our stay. Read More
With the legalization of marijuana coming, hemp and cannabis products have gotten a lot of exposure. What people might not know is that hemp products aren’t the new kids on the block. I’ve been using my favourite hemp cream for probably 15 years now. And about 10 years ago I was introduced to hemp hearts by a personal trainer. So when True North Cannabis reached out asking us to give their hearts a whirl, I happily obliged.
So what exactly are hemp hearts? Read More
I’m one of those weird people that will BBQ at -35 C but for you normal folk, it’s FINALLY BBQ season! Not everyone likes using BBQ sauce when they grill but if you’re looking for a great one – we love Bigfoot Bold BBQ Sauce from Big Valley BBQ. Read More
I’m not even sure how I stumbled upon Bobby Reed’s but I’m sure glad I did. Finding new gluten free goodies is always exciting, especially when they’re a local business! Combine that with Bobby and Caroline – a couple of the coolest cats we’ve met – and you’ve got a recipe for greatness! But seriously – they’re WAY cooler than I ever thought of being. They play in a band together and make the BEST gluten free perogies I’ve ever tasted! Read More
I was glutened.
For those of you that don’t use the term “glutened”, it’s what I refer to as ingesting gluten unknowingly or by mistake. As the years have progressed since my diagnosis, being glutened has become less and less of an occurrence. I’m extremely careful when I eat out and I’m the first person to educate friends or family to ensure they know how to prepare food when I’m around. I avoid buffets and do my research before heading out for a meal. At the end of the day though – there’s still always that chance. That chance that someone is going to be lazy, or forgetful, and I just might end up sick. It’s the risk you take when dining out or trusting someone else to prepare your meal. But just because you’re celiac doesn’t mean you curl up (or run to the bathroom) and hide. You just need to do a little bit of educating and prep so you’re in the clear – but even that is never 100%.
Story time. Read More
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!
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
We were invited to Cibo to sample their newly-launched line of gluten free pizzas. But as we sat at the bar, well before our food arrived, deep in conversation with a very attentive, intelligent and engaged group of staff, it dawned on me that this is one of those unique places where everything – not just the dishes on the menu – is focused on making you feel like you are an extraordinary person. They don’t just want you to have a good meal – they want you to remember the whole experience with the kind of fondness that you reserve for your “best meal I’ve ever eaten” occasions. Which is why it was not a surprise to hear them say “we love to host people here”. That’s the spirit that wraps around comfortable meals at grandma’s house, or a dinner date with your true soulmate. How do you get that at a restaurant?
“Imagine there is a bank account that credits your account each morning with $86,400. It carries over no balance from day to day. Every evening the bank deletes whatever part of the balance you failed to used during the day. What would you do? Draw out every cent, of course? Each of us has such a bank, it’s name is time. Every morning, it credits you 86,400 seconds. Every night it writes off at a lost, whatever of this you failed to invest to a good purpose. It carries over no balance. It allows no over draft. Each day it opens a new account for you. Each night it burns the remains of the day. If you fail to use the day’s deposits, the loss is yours. There is no drawing against “tomorrow”. You must live in the present on today’s deposits. Invest it so as to get from it the utmost in health, happiness, and health. The clock is running. Make the most of today.”
― Marc Levy
Good day, GFYYC readers!
Let’s be honest, people. Season changes are no fun. I personally tend to spend these transitional periods reflecting on the times past and the times to come. I reminisce about the humid air, the longer days, and the endless green life everywhere you turn. I look ahead to the twinkling lights adorning the neighbourhood, the magic of a silent snowy night, and the warm hot chocolate paired cuddles. When we’re in these transitions, it’s so easy to let the time pass us by. Then we look back and wonder where the time went. With my new little family, I really want to stop doing this. I want to embrace every day, every moment, every smile and coo, every hug. A couple of days ago, my 5 month old laughed for the first time and sent her father and me into fits of crying laughter. That was a definite highlight of our lives. I can’t sit around and let the days pass by, because every day counts. Read More
Hello, dear readers! I have very graciously been allowed to rant to you all about my baking adventures. If you haven’t tried it yet, allow me tell you something: gluten free baking is not easy. I have personally been gluten free for roughly 3 months now, but my fiancé has been for 3 years. He has no official diagnosis, but with his mother and one older sister having the diagnosis, it was a no brainer. Read More
by Tessa-May Marr
There’s a brand new gluten-free favourite in town, so get our your day planners and book yourself a night on the town at The Smith—IMMEDIATELY!
This summer, in the heart of Canyon Meadows, the sign was hung on the two-story building just off McLeod Trail announcing the opening of The Smith Restaurant. Read More
When you decide you want chicken wings – even if more takeout places are now producing acceptable GF-versions – there are times you would rather be able to freely eat without the financial burden that comes with consuming things that cost a buck a wing, or more. So, next time the family pack of wings go on sale at your local grocery store, grab a package (or two) of them – because this recipe for Bushfire Chicken Wings is guaranteed to please the whole household.
Let me tell you about Big T’s BBQ and Smokehouse’s brisket – not even the merest hint of dryness about this notoriously lean and obstinate cut of beef. Whoever smoked this knew what they were doing (look at that pink smoke ring!). Every bite was juicy, tender, and with such a complex layer of flavors running over your tongue – that subtle, unmistakable smoke signature (sweet, because they use applewood from the Okanagan here), and the signature rub that sinks its roots deep into the meat over the 6-hour journey in their onsite smoker.
Gluten Free Calgary has been around now for three and a half years—can you believe that? It’s hard for me to wrap my brain around sometimes, that’s for sure. I remember dreaming this up, sitting at a patio in late summer of 2012, and now we have a beautiful website, a blog full of great content, a local restaurant map, a team of dedicated volunteers and a huge community of people to support! We work closely with the Calgary Chapter of the Canadian Celiac Association and partner with local nutritionist, Amber Romaniuk of Amber Approved—also contributing regularly to her health magazine. We sponsor and exhibit at various events throughout the year, including various gluten-free markets and of course, the wildly successful GF Oktoberfest that we kicked off last October.
Let’s take a second to celebrate the success we’ve had thus far! (Raise a GF beer…) Cheers, everyone, and a big thank you to everyone who’s been on this journey with us so far.
Building all of this has required a lot of time, energy and dedication, and a personal investment on my part as well. While we do everything we can to keep our expenses low, operating something like this does require some minimal funding. It’s grown big enough that I can no longer handle it all on my own, so I’ve recruited the help of our Ambassador, Rae Lemke Sprung. And we want to keep supporting you in even more ways! We recently conducted a survey to hear from you, our #GFcommunity, about what you love and what you want to see more of. We have lots of ideas, thanks to all of you who participated, including more events, restaurant and product reviews. There is so much on the horizon still to come!
I call this a community-powered organization because the only way we are able to run successfully is with the dedication and support of our team, our volunteers and our community. I’m not looking to get rich from this venture, but I do need some help to keep this momentum going.
How can you help?
Well, we have added a Donate button to our website. If you’re able to contribute at all, we would be hugely appreciative. It will only help us do more to support you.
Can’t help financially? That’s okay!
We’re also currently recruiting for another blogger—someone to focus on pastries, baking and sweets in general (how fun does that sound)? Interested? Email us!
Thank you again, #GFCommunity. Here’s to three and a half more years – and beyond!