I have been cooking since I was a little tiny little girl who could not see over the counter. Up until recently I never thought that my favorite hobby would also be my career!! I started learning how to cook GLUTEN FREE in 1994 when my mom was diagnosed with Celiac Sprue.... which has lead me here today, I have been collecting recipes, practicing techniques, creating flour mixes, attending culinary school and hopefully I can share a little of my knowledge with you now! But going into my background is a whole post in itself!
So... if you are asking yourself what you can expect from my blog...??? Well, I will tell you! I am going to be posting a collection of my recipes, including (numerous) trial and error kitchen experiences. Glorious tips and ideas of how to live a gluten free lifestyle without stressful foul tasting meals!! Lots and LOTS of pictures!! And I will occasionally update on my life and catering endeavors as well as great gluten free eats I enjoy when I am out on the town!!
I can't wait to begin! Cheers!!
I love you.
ReplyDeleteLove your cooking...can't wait for the recipes!
ReplyDeleteWhat a great opening! You're on your way now. Proud to be a follower. How about posting to Celiac Sprue sites to let them know you are up and running?
ReplyDeleteWhat is this profile thing? I never heard of 5 of the 6 and don't know what to choose? Won't that limit your comments? I put openid-is that right?
Love you!
Now it says my url contains illegal characters. I guess email address is not what it wanted. sigh
I tried google account and it made me sign into google, then accept terms of service with blogger. Then it wanted me to copy the squiggly letters. Then put a profile picture-when I tried that it when into endless circles, so I gave up on the picture. If you weren't the best I wouldn't have persisted-you need to work on your comment thingy or you won't get enough comments.
ReplyDeleteAunt Leslie- sometimes these sites can be tricky at first. They always make you fill out one of those security letter things before you post anything though because they want to make sure you are an actual person not a spammer. Thanks for the ideas! I plan on doing a lot of linking and suggesting to other websites! Love you!
ReplyDeleteTera and Megs- Thanks for following!! Love you both!
I am so excited for your recipes. I can think of 100 things you have made me that I want the recipes for! I am still waiting on your savory bread pudding and that chicken pot pie you were talking about that you make with cream of broccoli soup. mmmmmmmm.............
ReplyDeleteBridget
I'm very excited for you....this is what God has made you to do. Can't wait to try your first recipe - Love from Greg & Diane
ReplyDeleteYay I'm so excited! Welcome to the blogging world:) can't wait for lots of cooking ideas and tips!!
ReplyDeleteHi Ali, This is from a website (Saving Dinner) I have used in the past. They now have Gluten Free Recipes for sale. Ever more mainstream. Aunt Leslie
ReplyDeleteGluten Free - Is It Just A Fad?
by Leanne Ely, C.N.C
Those two words "gluten free" seem to be popping up all over the place. Grocery stores in particular have started posting color-coded labels underneath gluten free foods so they'll stand out and be instantly recognizable. So what's the big deal with gluten free?
Let's start with an overview of what gluten is in the first place. Gluten is a protein that resides in wheat, barley, rye, and other grains (like oats unless they have specifically labeled as gluten free). Gluten sensitivity is similar to being lactose intolerant. An intolerance that for a lot of people has unpleasant, side effects like headaches, weight gain, joint aches, brain fog, etc. The list is long and arduous.
Gluten isn't just in grains, it's an additive added to many processed foods which is what produces the sensitivity in the first place. Overexposure to the same foods over and over helps develop a sensitivity, whether it's gluten, dairy, eggs or a whole host of other foods. And while we're talking gluten sensitivities here, there is also Celiac disease which goes beyond sensitivity and causes a full on allergic reaction to gluten. Celiac patients cannot tolerate even a tiny bit of gluten.
Whether you're sensitive to gluten or not, giving it up means making healthier choices because you'll be eating less processed foods and more whole foods. There's nothing wrong with that!
Dear Friends,
Being gluten free myself, I know how important finding food and ultimately recipes the whole family can enjoy is. And doing it without the struggle and work, forget about it. I get that!! So we have you covered this week with our fabulous Freezer Menus, all gluten free, all easy peasy and ready to make for your freezer. You know the drill–you assemble them all at the same time & freeze. Then when you need dinner, you thaw your chosen Dinner Kit, cook it up fresh in minutes and you’re done. Fun AND done; don’t you love it?
We do and so do so many of devoted Saving Dinner friends and family. Doing dinner with the freezer makes life a breeze and when you add in the fact that the whole kitten kaboodle is gluten free, wow!! Is that home run or what?
Here’s what you get in this snazzy bundle–40 recipes in all–10 each of beef, chicken, fish and pork–all the shopping lists, the assembly instructions, the freezing instructions, the fresh preparation instructions and of course, serving suggestions, nutritional info (including exchanges and the all new point system). The whole gluten free enchilada. Love it!
With family-friendly recipes like Honey Lemon Chicken, Garlic Pork Loin, Citrus Pine Nut Shrimp and Philly Cheese Steak Casserole, how can you go wrong? Your family will beg you for Orange Chicken Stir-Fry, Cuban Beef, Herb Crusted Pork Chops and Open Sesame Salmon. This is just a sampling of the absolutely delicious recipes you’ll assemble, freeze, thaw and cook up fresh for your family. Can you see how fabulously this would work for the school year ahead?
Ali,
ReplyDeleteI am just going through my old emails, and I missed this from you. I love the website AND the photos of your gluten free cakes.
You look good in the chef's attire! Keep me posted. I will enjoy seeing what you come up with.
Love, Charly G.