Site moved, redirecting to new location - www.celiacchicks.com

April 27, 2010

Celiac Disease Awareness Night With The Mets

Even though I'm not really into baseball...

[dodging tomatoes]

...I have to admit that Mr. Met is pretty cute!

There is going to be a Celiac Disease Awareness Night at Citi Field May 25th. Hurry up! There are only about 14 seats left and you have to RSVP by April 30th. Money raised will support the Long Island chapter of R.O.C.K. and the Celiac Disease Center At Columbia University.

If you'd like a sneak peek at the gluten-free food now available there, a super thoughtful reader sent me some photos. Thanks, Victor!

April 19, 2010

Get Your Soup On!

Group Shot cropped only

Have you tried Kettle Cuisine soup yet? I have to be honest, the thought of soup didn't initially get me excited. It wasn't until after I tasted these soups that I could fully appreciate them along with their dedication to quality and ease of use. Then I got so excited that I scored you some coupons!

Veg_FNL

My favorite one out of the bunch that are not only gluten-free, but corn- and dairy-free was the Roasted Vegetable. You know what I'm thinking? That these fresh tasting frozen soups are worth keeping in the freezer at work - even in the summer when the a/c is for some crazy reason cranked to -15 below zero! (Why do "they" do that? And who are "they"?) I also stashed a Chicken Noodle in the back of my freezer at home, just in case I get hit with a cold.

THE STORY
Kettle Cuisine is an independent, artisan soup maker committed to cooking uncompromised soup by treating food the way it is supposed to be treated at every step of the way - sourcing the best natural ingredients, preparing each ingredient with painstaking attention to detail, and never adding anything unnecessary or artificial. 

Their line of all natural, gluten-free frozen soups was inspired by a very personal motivation to serve the gluten-free consumer community with great tasting, real food meals. The founder's daughter, Kate, was diagnosed with celiac disease at an early age and the void of great tasting prepared food options at the time was abundantly obvious. Today, they are proud to offer some of Kate's favorite Kettle Cuisine recipes, cooked with no compromise in taste and no gluten. 

Their savory soups, hearty chilis, and rich chowders are available in convenient, single serving bowls that are ready-to heat and can be found in your grocer's natural food freezer.

If you happen to see Kettle Cuisine at a gluten-free event, it is likely that  you will have the opportunity to meet the Director of Consumer Outreach, Lorna Shafir. Lorna is Kettle Cuisine's very own Gluten-Free Soup Mom who has over 20 years of experience finding and cooking foods that were safe for her daughter Kate to eat. Lorna is actively involved in the celiac disease community with numerous education, advocacy and support groups. She is thrilled to be able to serve our community with all natural, great tasting, wholesome and convenient real food options that they have been missing for so long.

#1 GET YOUR COUPON

Click here to get your coupon! Be sure to tell them you heard about it from Celiac Chicks!

#2 ENTER TO WIN A GIFT PACK OF 10 SOUPS

Once you have enjoyed your soup you can enter to win more!

Go to Kettle Cuisine's fan page on Facebook.

Post your creative description of the soup (under 150 words) that Kettle Cuisine might want to use to promote the product. Your entry must be posted by midnight EST May 3rd, 2010.

The most unique and best written response will win a gift pack of 10 soups.

Go on now, get your soup on!!!

This post and giveaway was generously sponsored by Kettle Cuisine.



April 09, 2010

Gluten-Free Washington, D.C.

Washington cherry blossoms
This article was graciously contributed by Maria Roglieri and Sara Friedman.

It's cherry blossom time in Washington, D.C. - a great time to take in the sweet sights and smells of all the beautiful flowers as you stroll along the Tidal Basin. The cherry blossoms are peaking a little early despite all the tons of snow in the area earlier this year. And they are spectacular! 

Washingtncapitol
We love D.C. because of all the great museums, monuments, and the Library of Congress (our personal favorite) and also because it is a great place to be gluten-free. So when you're done taking in the cherry blossoms, check out all the gluten-free restaurants down in our nation's capital!

There are a bunch of chain restaurants including Bertucci's (Dupont Circle and Foggy Bottom), Legal Seafoods (Chinatown), Morton's (Downtown and Georgetown), Ruth's Chris Steakhouse (Downtown and Dupont Circle), and Uno Chicago Grill (Union Station). And then there are a series of really great gourmet, Zagat-rated restaurants unique to the D.C. area there that have a complete gluten-free menu including:

Continue reading "Gluten-Free Washington, D.C." »

Gluten-Free Puff Pastry!!!

OH, this is HOT....and flakey!!!

A friend sent me this link to Tartelette's Gluten-Free Puff Pastry recipe. Helen, the voice behind Tartelette, explains how she teamed up with her baking buddy Gluten-Free Girl and they've been cheering each other on while trying to figure out how to create a gluten-free puff pastry. Over the years I've heard of this being done before, but I've never seen it.

Now I challenge them to make one that is dairy-free! [wink]

Bravo, ladies!! [loud applause]

Oh, and this made me curious about what the difference is between puff pastry and phyllo dough. Big difference. I never knew.

April 08, 2010

More From The New York Times

Wow! Over 50 of you shared your comments about the New York Times Q & A yesterday. The varied experiences you have all had trying to get a proper diagnosis and the reasons why you are on a gluten-free diet are very interesting. The personal stories revealing the diverse health conditions of our gluten-free "community" were riveting and I'm so pleased that many of you have seen dramatic health benefits.

I wanted to add to our discussion that The New York Times has actually raised a lot of awareness about celiac disease with great articles in the last few years. Maybe that is why yesterday's Q & A came as a bit of a surprise.

Well, I think you will all be pleased with the Q & A about celiac disease and gluten-intolerance in today's New York Times.

Can You Be Intolerant To Foods Like Pasta?

I think we are back on track now! Whew! Now we can get back on the party train! 

Any comments?