The GFree Athlete Is In Training!!

The GFree Athlete In Training!

One thing about living a full and happy gluten free lifestyle is there is never a dull moment!

The GFree Athlete, as you might have guessed, is my husband Pierre. He trains all year round for many different athletic events, and loves every moment of it!

His favorite events are called Hill Climbs. It is a road bike race up an incredibly steep mountain. Thankfully my part is to be supportive, drive our car to the top, and pack a delicious nutrient full picnic for us to enjoy after the race.

Pierre and I both support The National Foundation For Celiac Awareness (NFCA) and their cause. He is racing in the Whiteface Mountain Hill Climb on June 15, 2013 to raise awareness for celiac disease, gluten intolerance, the NFCA, and living a healthy happy gluten free lifestyle!

Our family will be there with us, cheering him on as he attacks the great Whiteface Mountain one week from today! If you would like to be there with us, we will be tweeting live from on top of the mountain! To catch all of the action and live pictures here are our direct links to twitter: GFREEATHLETE and GLUTENFREEAMY.

Pierre and I would like to share one of his favorite smoothies with you:

The Chocolate Power Up Smoothie
Copyright 2013 Pierre Poulin All Rights Reserved

1 frozen banana, peel removed and cut into 1 inch pieces
2 tablespoons of unsweetened cocoa powder
2-3 tablespoons of pure maple syrup
2 tablespoons of organic unsalted creamy peanut butter
1 cup of fresh organic baby spinach (you get the nutrients but not the taste)
3 cups of cold milk ( we use organic 2% milk. You can substitute pure almond milk or coconut milk for a dairy free version)

With the blender off, place all ingredients into a large blender. Place the lid on the blender and turn blender on. Blend on high for approximately for 2 minutes or until all of the ingredients are thoroughly combined and the smoothie is smooth. Turn blender off and Pour into chilled glasses. Enjoy the rich chocolate goodness!

Nutrition Facts based on using 2% organic milk. Makes 4 servings.

If you would like to support The NFCA and the GREAT work they do please visit their website. Donations to them are always welcome, much appreciated, and a great way to show your support. www.celiaccentral.org

For more gluten free tips, fun ideas, and delicious recipes log on to www.glutenfreewithamy.com , like us on FaceBook, and follow us on Twitter.


Happy Cooking and Happy Training,



Pierre & Amy

Pierre and I with Dan Bazile Celebrating Mother's Day
the gluten free way on WNYT News Channel 13 NBC Albany

We've been busy celebrating Celiac Awareness Month with the NFCA, ShopRite, Walker's Home Farm and Tack, News Channel 13, CORE Vodka, plus New Planet Gluten Free Beer.  And, we have only just begun!

This Saturday, we'll be at ShopRite with three (3) new and exciting gluten free recipes to get your Summer started!

Stop in, say hello, have a taste, talk with a registered dietician, and learn a new recipe - or three!  All of this while you can even get in your weekend grocery shopping!

Gluten Free Cooking Demo

When: Saturday, May 18, 2013

Where: ShopRite Supermarket
             2333 Nott Street East
             Niskayuna, New York 12309

Time: 12:00pm - 4:00pm

Recipes will be available for you to take and re-create at home.

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 

water

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,



Amy
www.glutenfreewithamy.com

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Upcoming Events You Need To Know About!

Hoover is busy driving to all of these
great gluten free events!

This is just a short and sweet post of a few upcoming events that you might like to add to your calendar:

• On Sunday, March 20, 2011: I will be cooking up a gluten free storm with Dan Bazile & Tim Drawbridge on WNYT News Channel 13 during the Morning Today Show. The show starts at 8:00am. Tune in around 8:30am to see how you can bring Spring into your kitchen!

• On Tuesday, April 5, 2011: The Glens Falls Regional Celiac Support Group will be holding their April meeting at Glens Falls Hospital. The meeting will take place at 6:30pm on the lower level of the Hospital. The Glens Falls Regional Celiac Support Group is excited to welcome this month's guest speaker, Marianne Romano RD and Nutritional Consultant. Marianne will be speaking to us about a healthy gluten free diet.

• On Wednesday, April 13, 2011 from 6:00-8:00pm: Price Chopper will be holding a Gluten Free Food Seminar. I will be happy to answer your gluten free cooking questions! I hope to see you there!
   "Location: Price Chopper/Golub Corporation Corporate Offices, 461 Nott St., Schenectady, NY 12308
  Sample gluten free products and speak with product representatives:
  Elizabeth Barbone author of 2 Easy Gluten Free Baking cookbooks will demonstrate art of baking gluten free breads
  Amy Rota-Poulin author of Cooking Gluten Free with Amy will demonstrate flavorful gluten free dishes
  Tickets $10.00 per person, proceeds to be donated to local Celiac chapter
  Tickets available by sending check made out to Price Chopper to:
  Maureen Murphy, Manager Consumer Trends, Nutrition and Lifestyles, 461 Nott St., Box 204, Schenectady, NY 12308"

Amy's Quick Recipe: Chocolate Raspberry Quesadillas:

2 gluten free corn tortillas
15-17 gluten free dark chocolate chips
1-2 tablespoons of fresh or fresh frozen raspberries

Place 1 corn tortilla in a pan on medium heat, top with dark or bittersweet chocolate chips, then with raspberries. Place second corn tortilla on top. Cook for approximately 1 minute. Carefully flip your chocolaty quesadilla using a spatula, cook for an additional 1-2 minutes. Remove from pan, let cool 1 minute. Cut into 4 pieces and serve! This is one of my all time favorite quick, simple and completely satisfying desserts! You get a chocolaty, fruity & crunchy dessert that is also a fun and easy finger food! YUM!!

Amy's Quick Tip: Feel free to add dried fruit or your favorite fresh fruit in place of the raspberries in the recipe above. You can also make this gluten free delicacy dairy free to by using the gluten free/dairy free chocolate chips which can be found in the gluten free isle at Price Chopper.