Tuesday, April 30, 2013

Celiac Awareness Month Starts Tomorrow

Pierre training for a cycling race in June.
He is an Athlete For Awareness.
Celiac Awareness Month starts tomorrow and we are ready to spread the word!!

Ultimately, it is up to you to look out for you and your loved ones.  Education is our greatest tool for leading a truly gluten free lifestyle. 

So, go ahead and take the time to do the research.  If it means calling the company of a gluten free product, go ahead and do so.  Yes, I have stopped in the middle of the supermarket to make a call to a company while holding a "gluten free" product.  I ask a few key questions while doing my own research to make sure my loved ones are eating truly safe, gluten free food.

Here are a few questions that I like to ask:

1. Is your product certified gluten free?
2. If so, how is it certified?
3. What part per million (ppm) does your company test for?
4. Is the product manufactured in a gluten free facility?
5. Is the product made on shared equipment with other products?

Do you like to eat out on occasion but you're unsure if a restaurant's gluten free menu is truly gluten free?

Here are a few questions that I like to ask restaurants:

1. Have they completed The National Foundation For Celiac Awareness's GREAT Kitchens Course and, if so, have they have achieved "GREAT Kitchens Status?"

2. What is the brand name of the gluten free item?  For example, they're using a gluten free bread or gluten free pasta in a meal, is the particular item certified gluten free?

3. How do you prevent cross contamination in your kitchen with gluten containing ingredients versus gluten free ingredients?

4. Does the restaurant have a separate gluten free area in their kitchen such as a dedicated gluten free prep area, a gluten free toaster, gluten free fryer, etc?

5. Does the establishment have airborne gluten containing flour in their kitchen daily?  If so, is this area or room sealed off from where the gluten free menu items are prepared?  This is a huge question to ask as flour can remain airborne within a room for 24-plus hours. 

If you take the time to educate yourself, your friends, and your loved ones, you can live an amazing gluten free lifestyle. Stay optimistic!  There are many fabulous options to incorporate into your everyday life.

For more information about Celiac Awareness Month, please visit The National Foundation for Celiac Awareness website: celiaccentral.org.

Happy Research!  Happy Education!  Happy Celiac Awareness Month!

Warmest Regards & Happy Cooking,

Thursday, April 18, 2013

Earth Day The Gluten Free Way

Purple Sweet Potatoes
Come to The Fresh Food Market on Saturday April 20, 2013 and join me in celebrating Earth Day!!

I believe in using high quality ingredients and the more "green" the better!

On Saturday I will be at The Fresh Food Market in Latham, NY, cooking up a delicious, fresh, gluten free storm! Stop in, watch the cooking demo, grab a recipe, ask a question and enjoy celebrating Earth Day the gluten free way!
Do you have a new ingredient you would like to turn into a fabulous recipe? Looking for a new product to add a fun twist to your menu? Then this is the event for you! Here are the details:
Earth Day Sampling Event
Date: Saturday April 20, 2013
Time:1:00pm - 6:00pm
Where: Latham, NY Store 664 New Loudon Road
Celebrate Earth Day Everyday! For more information on how you can celebrate Earth Day everyday and to be part of the movement check out EarthDay.Org
Warmest Regards & Happy Cooking,

More information: "Earth Day Sampling Event: Saturday, April 20 and Sunday, April 21 1:00 p.m. - 6:00 p.m. The Fresh Market invites customers to enjoy tasty samples and great specials at our Earth Day sampling event! Stop by and enjoy local, regional and organic favorites like: • The Fresh Market Organic coffees • Rhythm Organic Kale Chips • Coco Libre Organic Coconut Water and much more! We’ll also be offering special two-day deals on many of our organic favorites including: • The Fresh Market Organic Nuts and Seeds, The Fresh Market Fair Trade Organic Coffees, Justin’s Organic Peanut Butter, Organic Theo, The Fresh Market All Natural Soaps, Coco Libre Organic Coconut Water BOGO and Rhythm Organic Kale Chips * Sampling and product availability may vary by store" ~http://www.thefreshmarket.com/community/events/#.UXA1YCrD92s 

Thursday, April 11, 2013

Taste of Spring

April showers bring May flowers, and give the farmer's land a much needed drink. The rainy days that bring in the Spring can be made a bit more welcoming with a bright flavorful meal!

Tonight I am making one of my favorite spring inspired dishes, Roasted Asparagus and Shrimp with Lemon Herb Spaghetti. The recipe is simple, the meal memorable, and the taste inspired by Spring.

Roasted Asparagus and Shrimp with Lemon Herb Spaghetti:

1 pound of gluten free pasta, I use Tinkyada.

1 pound of asparagus

4 tablespoons olive oil

1 large onion, diced

8 cloves of garlic, diced

8 ounces of organic grape tomatoes, rinsed 

2 packed cups of organic baby kale

1 pound of shrimp, shelled and cleaned with tails left on (I am using 51/60 count shrimp)

1 organic lemon, juice and zest

Ground Himalayan or Sea Salt and ground pepper to taste 


1 tablespoon fresh thyme

1 tablespoon fresh parsley, roughly chopped

Preheat oven to 425 degrees. Line a baking sheet with tinfoil. Wash and dry asparagus. Cut 2-3 inches off the ends of the asparagus. Place asparagus on the tinfoil lined baking sheet and add 2 tablespoons of olive oil, freshly ground Himalayan salt (or sea salt) and freshly ground black pepper to taste. Bake in oven for 20-25 minutes or until the asparagus are tender and the outsides are slightly crispy. Once cooled, cut the roasted asparagus into bite size pieces and set aside.

In a large skillet on medium high heat, add 2 tablespoons of olive oil and the large diced onion. Season with sea salt and cook for 5-8 minutes or until the onions are tender and the edges are a light golden brown. Add the grape tomatoes and the garlic. Cook for 2-3 minutes, then gently fold in the baby kale. Add in the raw shrimp, roasted asparagus, lemon juice, and lemon zest. Cook for 3-5 minutes or until the shrimp is thoroughly cooked. If you need more liquid, add 1/4-1/2 cup of water.

Meanwhile, in a large pot cook the gluten free spaghetti according to the directions on the package.

Drain the pasta and toss the spaghetti, shrimp sauté, 1 tablespoon fresh thyme and 1 tablespoon chopped fresh parsley together. Garnish with freshly grated parmesan cheese. Enjoy!!

Warmest Regards & Happy Cooking,


Thursday, April 4, 2013


On April 2, 2013 at 6:00pm the crowd started flowing through the doors of O'Tooles Restaurant and Pub in Queensbury, NY. People of all ages came out for a one of a kind event, The first ever Gluten Free Buffet in our area open to the public!                                              
The event was our April meeting for the Glens Falls Regional and Saratoga Springs Celiac Support Groups and to celebrate O'Tooles distinction of completing and implementing the National Foundation For Celiac Awareness GREAT Kitchens Course. This landmark event was enjoyed with the entire community.
Michael Moynihan is the General Manager of O'Tooles. Mike is an outstanding professional and person who genuinely cares about his customers and their safety. He is always eager to continue learning about the latest and safest gluten free products to offer his customers.
Now, back to the event, it was GREAT!! The food was absolutely fabulous: cheesy loaded potato skins, crispy wings with a tangy ranch dipping sauce, a bold garden salad, a creamy broccoli alfredo tossed over penne pasta, Saratoga Gluten Free Goods bread, turned into delicious toast points, perfect for soaking up the delicious marinara sauce from, my favorite dish, chicken parmesan over penne pasta. Yes all of the food was pure gluten free goodness!
Mike also made sure that the O'Tooles bar was fully stocked with gluten free libations, O'Tooles is a pub after all! Everyone who came enjoyed the food, the friendly casual atmosphere, fun conversations, and so much more.
The response was outstanding, and the gluten free buffet was sold out! Everyone went home with full bellies and happy memories.
Stay Tuned! We have more fabulous upcoming events and there's more exciting things to come!
All of news stories and pictures from the gluten free buffet are on our Facebook page Cook Gluten Free With Amy.
Warmest Regards & Happy Cooking,
For more pictures click here.

Monday, April 1, 2013

Busy Days

 It all started a few days ago, getting ready for Easter Sunday on News Channel 13.

It was a GREAT start to three days of living in the fast lane.

This morning Michael Moynihan, of O'Tooles Restaurant in Queensbury NY, and I had the privilege of being interviewed by Benita Zahn from News Channel 13 WNYT. We were very excited to talk about the first ever gluten free buffet in the area. The buffet will take place on April 2, 2013.

O'Tooles is the first restaurant in our area to complete the National Foundation For Celiac Awareness GREAT Kitchens Course. The Gluten Free Buffet is also The Glens Falls Regional and Saratoga Springs Celiac Support Group April meeting.

Mike took Benita on a VIP tour of the O'Tooles kitchen as she interviewed him. Mike and his staff even prepared their famous gluten free chicken parmesan from their gluten free menu.

Here is Benita Zahn's Health Report from tonight's 5:00pm news cast: Click Gluten Free Buffet http://wnyt.com/article/656/

On a side note, Benita is absolutely lovely and truly a sweet person. I thoroughly enjoyed her company.

Next, it was off for a quick cup of coffee on the way to the LOOKTV Studios to meet with David Storey.

It was great to see David again! David and I talked about the Gluten Free Buffet at O'Tooles too! He is genuinely excited about the event. You might even catch him at the bar, enjoying a gluten free beer and a bite tomorrow night.

Here is the interview with David Storey on LOOKTV 5:30pm News: http://www.looktvonline.com/gluten-free-for-dinner

As Benita reported the April 2, 2013, 6:00pm seating at O'Tooles Restaurant for the first Gluten Free Buffet has been sold out.

GOOD NEWS: We are holding a second seating for the Gluten Free Buffet at 7:15pm on April 2, 2013. Please RSVP by calling O'Tooles Restaurant      directly at (518)-793-3389 or by emailing glutenfreersvp@gmail.com

We hope to see you there tomorrow evening!!

Warmest Regards & Happy Cooking,

Twitter: www.twitter.com/glutenfreeamy
Facebook: http://www.facebook.com/pages/Cook-Gluten-Free-With-Amy/146394436394