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Rudi's Real Housewives By Guest Blogger G-Free Laura

The Gluten-Free Housewives of New Jersey

The Real Housewives of New Jersey: Quite possibly the most drama-filled reality television show there is. Sometimes you may ask yourself, Why am I even watching this train wreck? Well, because it’s awesome.

There’s the villain (Teresa). The bombshell (Melissa Gorga). The mother figure (Caroline). The lady that’s good at cooking (Kathy). And of course, the one that everyone loves (Jacqueline).

I found that if you look at any different group of people, things, or even food category, you can associate one distinct thing with each of the above housewife categories. So, since I enjoy spending my Sunday’s watching re-runs of Bravo TV, I felt nothing more suitable than to relate the gluten-free diet to the cast of The Real Housewives of New Jersey.

Brace yourself. Here we go.

The villain, Teresa –

This ingredient is one you can’t trust. You love it sometimes, and hate it other times. It has comforted you in the past, and hasn’t made you sick, but there are so many things about it that you can’t be sure of. This ingredient is soy sauce.

What brand is safe? Which restaurant’s soy sauce has wheat in it? Is that dish marinated in soy sauce? You love it when you can have it, yet it ruins meal options and ideas when you can’t.

The bombshell, Melissa –

What can’t we say about Melissa? She has it all. She was an underdog and was able to capture our attention and make us believe in her. She is an all-around entertainer. The Melissa-esque gluten-free product would be hard cider. Why?…because you didn’t really trust it at first.

You didn’t know if this beverage would measure up. I’m so used to beer (aka Teresa), so will hard cider even compare? After you heard both good and bad things, the only way to judge this ingredient was to find out for yourself. After doing so, you loved it.

The mother figure, Caroline –

The ingredient that is the most mother-like is one that holds everything together. Even in times when you aren’t really be sure how that’s possible it is able to accomplish that. It helps you to get things exactly right.

This ingredient is xanthan gum. You can trust that it will help translate your once favorite gluten-filled recipe to gluten-free perfection. Although you may not understand its magical gluten-free binding powers, you believe in them.

The cook, Kathy –

At first you’re like, Who is this chick? Then, after seeing what she can do in the kitchen you recognize the greatness. She knows what she’s doing and all you need to do is let her be heard.

The gluten-free comparative to Kathy is a new gluten-free company or product. When they first popped up you doubted them. What are their credentials? Do they know what they are doing? Is their kitchen cross-contamination free? Does their food even taste good? But, after you give them a chance and find out a little bit more about their background, you can recognize the greatness they have to offer.

The mediator, Jacqueline –

Jacqueline. How can you not like her? She is true to herself, and wants nothing more than to see everyone succeed. She hasn’t changed the type of person she is throughout any of the Real Housewives seasons, and has been consistent throughout the show.

The gluten-free version of Jacqueline would be all the naturally gluten-free foods out there. You didn’t have to change them once you went gluten-free. You were able to continue eating them just like you had always been. This includes foods such as fruits, vegetables, meat, poultry, etc. These foods might not always bring the most excitement, but you know you can always count on them.

What’s your favorite gluten-free cast member?

Do you have a favorite gluten-free food/cast member? Which food or product would you relate to each housewife category?

Laura Hanley, known as G-Free Laura, has been gluten-free since 2009 and reviews  products,restaurants, and writes aboutgluten-free experiences on her blog, www.gfreelaura.com.Laura’s passion for spreading g-free love has led her to become a Guest Blogger for the National Foundation for Celiac Awareness, writing bi-weekly reviews on the Gluten-Free Hot Products Blog. Visit Laura onFacebook, Twitter, Pinterest, Linkedin, and Google +

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Almond Thumb Print Cookies with Honey Lemon Curd By Guest Blogger Denise from Edible Harmony

This is actually a marriage of two recipes into one… and they can be created together or separately.  However, since I loved the way they pair up, I decided to present them as one.

Feel free to play around with it.  The cookie dough can be used to make plain almond cookies or thumb print cookies filled with lemon curd, pumpkin butter, nut butter,  avocado chocolate pudding, or your favorite fruit preserve.

The honey lemon curd is a combination of a key lime pie filling and lemon butter.  I made it with whole eggs, lemon juice, lemon zest, honey, and you have the option of using butter or coconut oil. It can be eaten over your favorite cookie, bread, cake, cracker, or just as is with a spoon.

Ingredients for the lemon curd:

1/2 cup of lemon juice
3 eggs
¼ cup of coconut oil or grass-fed butter
½ to 1/3 cup of honey
1 tbsp of lemon zest.

Preparation:

  • Blend all the ingredients together on low / medium speed.
  • Pour the mixture in a stainless steel or heat-resistant glass bowl
  • Place the bowl over a pot of simmering water and cook the mixture, whisking constantly, until it thickens.
  • Remove from heat and immediately strain it (optional)
  • Place in the refrigerator to set for at least two hours.
  • Enjoy over your favorite cracker, cookie, bread or just eat it by the spoon.

Ingredients for the cookie:

2 ½ cups of almond flour
3 tbsp of coconut flour
½ cup of coconut oil
1 tbsp of vanilla extract
½ cup dates
1/3 cup of honey.

Preparation:

  • Preheat oven to 350 degrees Fahrenheit
  • Using a blender or food processor, blend the dates, vanilla, oil and honey, until there aren’t any large pieces of dates left.
  • Add the rest of the ingredients and blend until smooth. If you are using a blender you may need to mix it by hand in a medium bowl.
  • Divide the dough into small balls (about 1 tbsp) and lightly press them onto a parchment paper lined cookie sheet, making circles about a ¼ inch thick. If you are making thumb print cookies, press your thumb on the center of the cookie to create room for the filling. Do not press the cookie to hard or it will be too dense.
  • Bake for about 12 minutes or until the cookies are golden brown.
  • Carefully transfer cookies to a cooling rack for at least 15 minutes. Cookies will be very soft coming out of the oven but they will harden as they cool.
  • Eat as is or top them with lemon curd, chocolate avocado pudding, pumpkin butter, or your favorite fruit preserve.

Makes about 24 cookies

About Denise, she is originally from Costa Rica, but has been living in California since 1996. After being diagnosed as Gluten Sensitive in 2009, she began to try new gluten-free recipes. When more and more of her friends began to ask for these recipes, an idea was born. She realized that a lot of people struggle with creating healthy, quick and simple to make meals, so she decided to create her blog, Edible Harmony (www.edibleharmony.com) to share some of her family’s favorite recipes. All of her recipes are gluten-free, grain-free, soy-free and refined sugar free.

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Rudi’s Holiday Survival Blog Post By Guest Blogger Sarah Platanitis

Gluten sensitivities can definitely put a damper on holiday get-togethers.  A little bit of planning can help.  Here’s seven lucky tips for you to follow:

1. Let your host know that you can’t have gluten and offer to bring a dish. This guarantees that you can safely eat at least one dish at the party.  Need some ideas?  There’s two recipes at the end of this post that you can try.

2. Before you head out the door, eat something.  If you don’t go hungry you’ll be less likely to drool over those off-limit items.  My go-to snack before a social event is two slices of Rudi’s gluten-free multigrain toast with peanut butter.

3. Pack an emergency stash.  Worst-case scenario, you won’t be able to eat anything at the party BUT you’ll have something gluten-free to nibble while mingling.  Bring some homemade Rustic Tortilla Chips and fellow party-goers will wish they brought some too!

4. Your host’s intentions might be good but, when in doubt, don’t eat it.  Unless you are 100% sure the dish is gluten-free, it’s totally okay to ask to see packaging, check an ingredient list, or pass.

5. Be aware of cross-contamination.  The dish might be gluten-free to start but someone may have accidentally glutened it.  Ask your host to label the dish to remind party-goers that pretzels, crackers or utensils from other dishes should stay away.

6. Host your own party!  Sure, it’s a bit of work but you can recommend a short list of safe foods for people to bring.  It’s worth the peace of mind knowing that all your fiesta foods will be okay for you and your friends to eat.

7. When all else fails, focus on family and friends not the food.  Have a favorite drink, listen to some good music and have fun!

A little rusty about proper serving and kitchen practices?  Brush up and share those tips with your holiday party host. The NFCA has a great printable guide that lists all the ways to avoid gluten contamination.  For more info, visit celiaccentral.org

Check out Sarah’s recipes that work great for holiday snacks and meals:

  • Sun-Dried Tomato and Pesto Pizza Twigs
  • Rustic Tortilla Chips
  • Dad’s Spanish Rice with Chicken


For more recipes and tips to get you through the holidays and every day, visit my blog, www.sarahinthekitchen.com

About Sarah in the Kitchen: Sarah grew up a “restaurant kid” and spent most of her childhood pretending to be Julia Child.  Her blog is a place for gluten-free kitchen musings and her food writing, photography and illustrations.  You can find and chat with Sarah on her blog, sarahinthekitchen.com, on Facebook and @OkatteKitchen on Twitter.

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Rustic Tortilla Chips by Sarah Platanitis

My favorite food of all time is chips and salsa.  This recipe was created in a moment of wishing and wonderment.  (“I really want chips and salsa…can Rudi’s tortillas save the day?”)  It’s quick and easy to make, just add favorite spices and keep an eye on the oven.  Plain is okay but why not try out a few flavor combinations?  I’ve satisfied my sweet tooth with cinnamon and sugar or cocoa and chili powder.  Need something a little more savory?  Blend garlic and salt or black pepper and rosemary.  There’s 8 to a package, so try them all!

What You Need:

1 package Rudi’s Gluten Free Tortillas of your choice

Nonstick cooking spray

Seasoning of your choice, sweet or savory!

What You Do:

-Preheat oven to 400 degrees.  Spray tortillas on both sides with nonstick spray. Sprinkle seasoning both sides.

-Pile them up on your cutting board and use a pizza cutter or knife to cut triangles or strips.

-Arrange tortilla pieces in a single layer on baking sheets. Bake for approximately 6 minutes or until crisp, curly and lightly brown.

-Remove chips and set aside.  Serve warm or let them cool to the perfect level of crispiness!  Need them to go?  Put handfuls of them into brown lunch baggies.

For more recipes and tips to get you through the holidays and every day, visit my blog, www.sarahinthekitchen.com

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Sun-Dried Tomato and Pesto Pizza by Sarah Platanitis

I have fond memories of doctoring up frozen pizza when I was younger.  I’d add whatever toppings I could find and give it a hearty shake or two of black pepper and garlic then toaster oven that culinary work of genius to a crisp.  The best part was cutting the pizza in long, narrow strips.  I’ve tweaked the recipe a bit, make it a little more “grown-up” and, of course, gluten-friendly.  (These will get gobbled up.  Thankfully, Rudi’s puts two in a pack.  Just double the recipe below.)

What You Need:

1 Rudi’s Gluten Free Pizza Crust

½ cup shredded cheese, preferably an Italian blend

½ cup tomato sauce of your choice.

Small mozzarella ball, cut into thick ¼” slices

1/4 cup pre-made basil pesto

1/4 cup sun-dried tomatoes, thinly sliced

What You Do:

-Place pizza shell on a baking sheet prepped with non-stick spray.  Add sauce and shredded cheese.  Spread pesto and top with mozzarella slices and tomatoes.

-Bake accordingly.  Let sit for a minute before transferring pizza to a large cutting board.  Use a pizza cutter to make long, 1-inch wide strips.  Serve warm.

For more recipes and tips to get you through the holidays and every day, visit my blog, www.sarahinthekitchen.com

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Gluten-free Gingerbread Cookies by Guest Blogger Denise from Edible Harmony

For these Paleo friendly Gluten-Free Gingerbread Cookies I modified the traditional recipe by substituting wheat flour with coconut and almond flour, and I replaced the molasses with a mix of dates and maple syrup. The end result was delicious; I couldn’t even tell that it didn’t have molasses in it. Nothing says Christmas like the flavor of winter spices on men cut-out cookies… except for maybe ginger bread houses? I guess that should be my next experiment.

These cookies were a lot of fun to make, my 3 year old Lilah loves to help me cook, she often makes cookies with play dough and pretends to be writing recipes for “Willoughby Wallaby” (Edible Harmony). This was the perfect opportunity to get her involved in the kitchen and let her experience cookie making with real ingredients. She was so proud of this cookie she made for her daddy all by herself

For other grain-free cookie recipe, try my chocolate chip cookies or my thumb-print almond cookies.

Ingredients:

2 cups of almond flour
1 tbsp of coconut flour
½ cup of pitted dates, packed (about 12 deglet dates)
½ cup of maple syrup
3 tbsp of coconut oil
1 tsp of ground cinnamon
3 tsp of ginger powder
½ tsp of ground all spice
¼ to 1/2 tsp of ground cloves
¼ to 1/2 tsp of ground nutmeg
¼ tsp of salt
To decorate use coconut butter, currants, raisins , nuts or goji berries

Preparation:

  • Preheat oven to 350 degrees Fahrenheit.
  • Using a blender or food processor, blend the dates, maple syrup, coconut oil and spices until smooth.
  • Add the coconut flour and blend for a few seconds.
  • Add the almond flour and run the food processor until a ball is formed with the dough, if you are using a blender you will need to transfer the dough to a bowl and mix in the almond flour by hand.
  • Let the dough stand for 15 to 20 minutes at room temperature before rolling out.
  • Set the dough on a piece of parchment paper, flatten it with your hands, place another piece of parchment paper on top of the dough and using a rolling-pin, a bottle or a large glass roll the dough flat until it is about a ¼ inch thick.
  • Cut the dough with cookie cutters and transfer cookies to parchment paper lined cookie sheet. To prevent the dough from sticking to the cookie cutter dip it in water before cutting each cookie, wetting your hands will prevent them to sticking to them as well.
  • Roll the remaining cut out pieces into a ball, flatten the dough again and cut out more cookies until all the dough is used.
  • Bake for about 12 minutes or until golden brown
  • And decorate as desired, if you are using nuts and raisins you can decorate before baking, if you are using goji berries put those on the cookie right after they come out of the oven, you can use raw honey to help them stick. If you are using coconut butter put it over the cookie once it has cooled down, soften it with your hands as if you were kneading play dough.

About Denise, she is originally from Costa Rica, but has been living in California since 1996. After being diagnosed as Gluten Sensitive in 2009, she began to try new gluten-free recipes. When more and more of her friends began to ask for these recipes, an idea was born. She realized that a lot of people struggle with creating healthy, quick and simple to make meals, so she decided to create her blog, Edible Harmony (www.edibleharmony.com) to share some of her family’s favorite recipes. All of her recipes are gluten-free, grain-free, soy-free and refined sugar free.

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