Halloween is around the corner and the Kinnikinnick Fresh Store is ready to help make your Halloween a little more gluten free. We went recently and picked up there witches fingers cookies and say (didn't buy), these gluten free treat packs for Halloween.
On top of these goodies that are available Chef Lori from Kinnikinnick is having some free demo's October 27th and 28th, 2016. Check out the poster below for details.
Amanda loves baking, especially with the kids. So when she came across a tahini cookie recipe in Today's Parent magazine, she jumped at the opportunity to adapt the recipe to be gluten free, because lets face it, tahini in a cookie? Who would of thunk it, she had to try it and a great opportunity to bake with the kids. Also, I love tahini, especially as a dip. I never thought of using it in a cookie. So she had to try it.
What is great about this cookie is that in the magazine, it talks about it as being a great nut free cookie to make for kids. When we tried it, we found out why, it doesn't taste like a peanut butter cookie, but the tahini really does add a nutty flavour to the cookie. Lets just say, these cookies didn't last the week!
1/2 cup usalted butter
1/2 cup tahini
1/2 cup granulated sugar
1/2 cup brown sugar
2 tsp vanilla
1.25 cups Kinnikinnick All Purpose Gluten Free Flour
1 tsp kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
Optional: Add 1/2 cup of chocolate chips and lightly sprinkle with sesame seeds before putting in the oven
Preheat oven to 350 degrees.
Line two baking sheets with parchment paper
In a large bowl cream butter, tahini and sugars together with a mixer on medium until light and fluffy (about 5 minutes).
Scrape down side of bowls and add eggs and vanilla and mix on medium for another 5 minutes
In a medium bowl, whisk together flour, salt, baking soda and baking powder. Add to tahini mix, mixing by hand util incorporated.
Drop 1 tbsp balls onto baking sheets leaving at least 2 inches between cookies.
Bake for 8 to 10 minutes or until corners are turn golden brown.
Life has been pretty hectic over the past year and as such our days have been super tight on time. I wanted to give myself & Abisaac a huge pat on the back though. I know that might sound selfish but that is not the intention at all. My intention is to share our stories and to encourage other people to join us in our successes and create some of their own.
Back in August I purchased my first Beachbody exercise program. I opted for the 21 day fix. Some of you may have heard of this program before and others this might be the first time you’re hearing about it or any of the Beachbody programs. I convinced Abisaac to join me in working on this exercise program. I felt that I needed a partner to keep me on track to follow the program. I also felt that being parents to two bright, energetic and sweet little girls we could use some more time together, as well as exercise in our lives. Beachbody programs covered both areas in the comfort of our own home so to me it seemed like a win win win. How can anyone say they don’t need exercise and more time with their loved ones?
Since August we have completed multiple other beachbody programs and we have both seen tremendous success. Let’s start with the 21 day fix program. This program is based on the idea that it takes 21 days to break any habit. I admit that at first I was uncertain about this statement. I can tell you now that I wholeheartedly agree with this statement. The 21 day fix is a program created by trainer Autumn Calabrese.
Now you might be wondering what this all has to do with Gluten Free Edmonton. When I first looked into the 21 Day Fix Program and meal planning, I was careful to make sure this meal plan can be followed while maintaining a gluten free diet. I am pleased to say it was easy because the more I read into it the more I learned it was about portions and a well balanced diet.
As well, We all know that some companies choose to put more sugar and fat into gluten free foods to add flavor and compensate for the lack of gluten in their product. As a consumer, I do not want extra sugar & fat. As a type 1 diabetic who takes insulin I do not want to have to take more insulin to cover what I am going to eat. I also prefer (serious understatement) to maintain better blood sugar management & control. Well, I am pleased and proud to say that since we started our beachbody journey not only have we both lost inches on our waistlines, lost pounds in our weight, but I have seen better blood sugar control than ever before. I credit all of these things to our household focus on cleaner eating and daily exercise. If you are interested in learning more or have questions about any of the programs offered by Beachbody please contact me directly Amanda@glutenfreeedmonton.com.
“Discipline is just choosing between what you want now and what you want most” “It’s the start that stops most people”. This is a phrase that I heard today and wanted to share with all of our gluten free Edmonton readers.
It was over two years since our last vacation and we decided it was time to save up and go again. We had several things to consider when picking a resort.
1. Family friendly
2. Some where warm and some where we don't have to cook or clean
3. Food restrictions - Gluten and nuts
The last time we were on vacation we stayed at the Riu Emerald Bay in Mazatlan, Mexico. When it came down to our choices, we knew we had a good experience at the Riu Emerald, so we wanted to stay with the same family of Riu Resorts and ended up staying at the Riu Vallarta just outside of Puerto Vallarta in Nuevo Vallarta.
We already know the Riu recognizes gluten free food restrictions on their website. But they only go to the extent of saying that they don't have dedicated menu's, but try to accommodate. Nut allergy/sensitive was different but easier to manage. We noticed the chef's loved garnishing some of the desserts with nuts and peanuts were served at the pool side. But we were able to easily avoid those.
As a resort, the Riu Vallarta in Mexico is beautiful. It seemed a bit older than the Riu Emerald Bay, but you can see managements efforts trying to keep up with maintenance of the resort. The staff were always nice, and the free flowing drinks when the kids heads were turned was a nice treat.
But enough of that, I know you really tuned in to hear about how we managed the gluten free diet at the resort. Well, I talked to Amanda about this after the fact, and said it is almost safer for us to stick with Mexico because they cook a lot with corn flour. However, we really don't know enough about Jamaican or Dominican food to compare.
So what does that mean. Yes they have tortilla's made of flour, but they also make a lot of corn tortilla's. And a lot of yummy dishes like tostadas and chimichangas. Which is great for having breaded food items.
So some things to look out for:
This is a buffet and it is hard to control cross contamination
Most fried tortilla's are corn, but a few items are floured and they do have other battered north american foods fried like chicken fingers. So shared fryers can be a concern.
When you see a tortilla, ask if it is corn or in Spanish maiz. It was really hard to tell sometimes.
Beyond that there was just some really tasty food to be eaten, some some of it there was no need to question.
A plate of delicious seafood and fish. Stuffed tomato with seafood salad. A slice of season salmon. A little salad with fresh bacon. Some fresh prawn and a deviled egg with guacamole filling. Yes there is brie there too.
The buffet had delicious "new york" steak. Thinly sliced steaks, pan fried season with salt and pepper. There was also always a chicken and fish.
Chimichangas, with corn tortilla
tostadas with corn tortilla. Topped with pork, tomato, lettuce and cheese.
Some of the yummy salad bar options.
More salad bar options!
Yum dessert! This is no crust cheese cakes made in mini cupcake tins.
Obviously these were a big hit.
They made their own chocolate. I lost count of how many of these I ate.
This is a personal favourite of mine. Flan is a custard pudding. So tasty. I used to make it but it is a lot of work. So I made sure it didn't go to waste at the buffet (daily)
This I shared on FB, it basically was a breakfast tostada, or a Mexican eggs Benedict. Really good. They also had a made to order egg station for whatever you wanted!
We know it will probably be a while, but we hope to go back soon. So I just wanted to leave you with the thought of blue sky's and sandy beaches.
This is one easy and tasty recipe! We make this sometimes when we just need an easy recipe that covers protein, carbs and veggies, and doesn't take all that much clean up, because it is all done in one pan!
5 of your favorite gluten sausage, cut into pieces (We used home made sausage from my parents neighbours)
2 medium zucchini chopped
4 medium to large potato chopped
1 pint of cherry or grape tomato
1 onion chopped
1 Red pepper chopped
About 1 cup of white wine
Salt & Pepper to taste
With this recipe feel free to get creative with the veggies you put in!
Turn on oven to 375 degrees
Put it all in one pan!
Pour white wine over sausgage
Season with salt and pepper to taste
Cook until potatoes are soft 30-30 minutes
Tip: Keep an eye on the sausage that they don't dry out. The sausage we used were not so greasy, so we had to pull them out part way through so they don't over cook and dry out. You could also add the sausage part way through if you think your sausages don't need as much cooking time as the potato.
So I'm pretty sure when someone learns they have to eat a gluten free diet, there is instant disappointment and fear that they will never eat another Green Onion Cake again. Unless they make it themselves from scratch.
Well... at least for now, that is no longer the case. The Kinnikinnick Fresh Store has started selling gluten free green onion cakes! They sell them frozen so they last and can easily keep them in stock! Not only that, after Kinnikinnick posted their gluten free green onion cake, Ted from GF Diner reminded us that they also sell green onion cakes! Two kinds! One like Kinnikinnick, frozen for quick heat, and one dough so you can make yourself.
Time for a gluten free green onion tasting!
Here is the Kinnikinnick gluten free green onion cake:
Here is the GF Diner gluten free green onion cake:
I can tell you that this is one delicious recipe that we adapted from Amanda's Cooking Blog. It's not a cake, and its not a tart, simply, it is a delicious dessert! Amanda found this recipe because she was looking to replicate an amazing dessert her friends mother makes during one of the Jewish holidays. This recipe caught her attention, because it was pretty close. The only thing was that this recipe contained dairy to make the filling more smoother.
2 1/2 cups graham crumbs - We used the Kinnikinnick Smore'Ables
1/2 cup unsalted butter
2 cups of powdered sugar, sifted
1/2 cup unsalted butter, softened
4 oz cream cheese, softened
8 oz container Cool Whip
20 oz can crushed pineapple, drained well
Preheat oven to 300 degrees.
Melt butter in microwave and let cool.
Crush smore'ables (unless you bought them crushed already) and combine the crumbs and butter.
Preserve 1/2 cup of crumbs for topping
Press 2 cups of the crumb mixture firmly into an 9×9 square pan
Bake for 8-10 minutes.
Place on wire rack to cool.
Use mixer to beat the cream cheese and butter until creamy.
Turn mixer to low and add the powdered sugar. Add one cup at a time to avoid clumping.
Beat mixture well until smooth.
Add a large spoon full of the drained crushed pineapple and stir.
Spread the cream cheese and pineapple mixture over the crust.
Fold remaining pineapple into Cool Whip
Spread Cool Whip on top of the cream cheese mixture.
Sprinkle the remaining 1/2 cup of gluten free graham cracker crumb mixture on top.
It was not that long ago that Edmonton was voted one of the top 10 places in the world to eat pizza. I'm sure most people were baffled by this! I sure was at first. Pizza doesn't really come to mind when you think of Canada, let alone Edmonton.
But when you look closer at whats out there in Edmonton, there are some damn good pizza places. Some of them even serve up gluten free. Just check out places like Parlour, Famoso and CRAFT Beer Market.
This was not on the list of top pizza places put it out in April 2016, but have you checked out Love Pizza yet? Love Pizza is fairly new and is located downtown at Jasper Ave and 109 Street in the same plaza as Save-on-Foods. And yes, it very trendy, with their flat bread style single serve pizza's. But I think they are the real deal. They do not only have clever marketing, fun photos, and a great in restaurant atmosphere, but they have a delicious menu.
So now, remember this is a pizza place, it is very difficult to reduce cross contamination, but they try. They switch gloves, specially indicate gluten free pizzas coming through the oven to alert the next person to touch the pizza etc. So obviously, approach with caution and be vocal.