The Little Things

Farm Fresh Hardboiled Eggs

As Pierre and I are busy preparing for our trip to Whiteface Mountain, it is clear that it is all of the "little things" that can make a trip extra special.

We have many things planned such as when to pick up the race packet, where to stay, what other activities we would like to do, now it is time for our most favorite planning.....what to eat!

We all make many seemingly "little" choices every day, especially when it comes to what we choose to eat. This planning process starts with what I like to call the "must" list. For us our food "must" be completely gluten free, and "must" be delicious.

We have decided to have hard boiled eggs on hand as a quick snack for the big race day. They are packed with protein and a great gluten free finger food to have on the go.

These little eggs have a story all of their own, found of course in the "little" details. Every week Pierre and I drive to a lovely family farm in Vermont, The Larson Farm.  Simply turning up their driveway is a sight to be seen. You can often see the chickens happily roaming free in the fields, the cows grazing on bright green grass with the majestic Vermont mountains as the cinematic backdrop.

The chickens that lay these humble brown eggs eat only the best! The Larson's feed them an impressive diet of gmo free, organic, soy free chicken feed. The chickens also enjoy all the food nature has to offer while roaming in the rolling fields. Ok, back to the eggs. These eggs are healthy and delicious.  We have chickens too, and believe that happy chickens = happy eggs.

A few cool attributes of these eggs are a thicker harder shell, bright deep orange colored yolk, sit higher in a pan, and have a rich delicious taste.

Here is a recipe that we are planning on making on our trip to Whiteface Mountain, we hope you enjoy it too!

Avocado Egg Salad
Copyright 2013 Amy Rota-Poulin

8 hard boiled eggs, peeled
2 tablespoons mayonnaise (we like Hellman's)
1 teaspoon horseradish mustard
1 stalk of organic celery
1/2 small Vidalia onion
1 ripe avocado
ground sea salt and pepper to taste

In a large bowl, whisk together the mayonnaise and mustard. Grate the celery and the onion into the dressing. Add the peeled hard boiled eggs mix into the dressing by mashing with a potato masher or a large fork. Peel the avocado and remove the pit. Cut the avocado into bite size pieces. Fold into the egg salad. Add ground sea salt and pepper to taste. Our favorite way to serve this delicious recipe is on a toasted gluten free hot dog roll, topped with fresh sliced tomatoes and organic baby greens. Enjoy!!

Remember, to catch all of the action of the GFreeAthletes race up Whiteface and live pictures here are our direct links to twitter: GFREEATHLETE and GLUTENFREEAMY.

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

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

Gluten Free Recipes To Kick Off Your SUMMER BBQ!!

 

Gluten Free Spinach and Goat Cheese Stuffed Pork Tenderloin

The Gluten Free Demo at ShopRite in Slingerlands was cooking with two Ha-Mazing gluten free recipes, Spinach and Goat Cheese Stuffed Turkey Tenderloins and Grilled Teriyaki Pineapple Salad.

Both of these delicious recipes are quite versatile. The Spinach and Goat Cheese Stuffed Turkey Tenderloin can also be made with pork tenderloins and turned into fabulous Panini's. For a sweet twist, the Grilled Teriyaki Pineapple can be served warm over ice cold premium vanilla ice cream. Yum!



This Saturday we will be at the ShopRite in Albany, NY featuring two NEW Amazing recipes! The pure gluten free goodness is from 12pm-4pm.

Hope you enjoyed your Memorial Day weekend! Have a Great week everyone!

Click Here To catch up on all of the fun, recipes, and pictures from last Saturday's Demo! Time to fire up the grill!

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.

Let's Get Cooking!

Recipe in hand, shopping cart in tow.....
a great meal and memories are in the making!

Warmest Regards & Happy Cooking,



Amy
www.glutenfreewithamy.com

 

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.

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,

 

Amy

www.glutenfreewithamy.com

 

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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,

 

 

 

Amy

www.glutenfreewithamy.com

 

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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 

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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