Saturday, November 26, 2011

Support Mrs. Alaska 2011 Special Olympics Alaska Polar Plunge

This Thanksgiving, take a break from turkey and shopping to support Mrs. Alaska in her efforts to raise money for the 2011 Special Olympics Alaska Polar Plunge. Her whole team the St. Elias Plungers Prom will be jumping in their prom dresses! Donate $10 or $20 NOW to support the Special Olympics by clicking HERE. Below is a fun video from last years event...

Monday, November 21, 2011

Katz Breadcrumb Chicken Paillard Recipe : Free Breadcrumbs with Order

There is a Pre-Thanksgiving promotion today at Katz Gluten Free, with every order over $30 add a bag of bread crumbs to your cart, and insert the coupon code GOBBLE to receive the breadcrumbs for free.

I used Katz's breadcrumbs last night (a total coincidence!) Here is the recipe for chicken paillard. It's a more sophisticated and homemade version of chicken nuggets.


  • 1 package Katz's gluten free breadcrumbs or breadcrumbs of choice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon finely ground pepper
  • 1/2 teaspoon salt
  • 4 chicken breasts cut in half into 8 chicken cutlets. They should be the size of a chicken breast only thinner.
  • 2 tablespoons cornstarch, potato starch or tapioca starch
  • 1 egg-optional
  1. To tenderize chicken, after cutting up chicken pieces, coat them with a two tablespoons of cornstarch or tapioca flour and let sit for an hour to overnight to tenderize chicken.
  2. Then add 1 egg white to chicken pieces and stir together until chicken is coated with egg whites. Let sit 5-20 minutes. Combine seasoning with breadcrumbs in dish the size of a pie dish.
  3. Add egg yolk.
  4. Finally dredge starchy/eggy chicken in seasoned bread crumbs.
  5. Bake in 350 degree oven for 20 minutes or until chicken is no longer pink.
  6. Or fry in 3 Tablespoons of oil over medium heat for 2-3 minutes per side (depending on how thin/thick chicken is.)

Monday, November 14, 2011

GF Done Right at The Burger Garage in Long Island City, Queens, NY

The Burger Garage in Long Island City, Queens, just five minutes from Manhattan is Our Gluten Free Family's favorite new place to grab a GF burger and fries. A close friend--soon to be family--of the owner has celiac and also avoids dairy and soy so they TOTALLY get gluten free/dairy free living. They have delicious hot dog and hamburger buns, gluten free fries and they even have a gluten free/dairy free dessert--a peanut butter rice crispy treat with chocolate frosting. It really is a dream come true for any GF kid.

This is a not to be missed destination and leaving Manhattan certainly makes lunch for four more affordable! There is metered parking right outside the restaurant making it an easy trip on the weekend. We love going at 11:30 am on Saturday for an early lunch. When the Burger Garage opens for the day it is practically a gluten free kitchen if you are first in line for a burger and fries.

Thanks so much to Burger Garage for our favorite new lunch spot.

The Burger Garage
25-36 Jackson Avenue

Long Island City, NY , US , 11101
Phone: 718-392-0424

HOURS: Monday - Saturday 11:30 am - 10:00 pm. Closed Sunday.

for directions click HERE.

Saturday, November 12, 2011

Blog Hop: Join Us!

So happy to be part of It's an Itchy Little World's Blog Hop. Thrilled that there are so many other gluten-free mom bloggers out there all coming together in the Top 25 Allergy Mom Blogs. Links are below to other allergy mom blogs. I am happy to share others. To be a part of the Blog Hop just put your blog in the comments section and I will add yours to my list.

Also be sure to vote for my blog-->
HERE <--for the next FOUR days.

From A Gluten-Free Vegan Mom Who Knows:
As Itchy Little World states, "This is for parents helping their children cope and for adults with any of the conditions."

No rules, just links.
If you want to join, please add a comment and I’ll add you. I just ask that you reciprocate the favor and add my link as well.
Let’s have fun with this!

Monday, November 7, 2011

An Affordable Superfood: Beet Kvass

I hate beets but I am totally completely obsessed with beet kvass. The sparkly wine red fermented drink is super simple to make and a natural way to introduce probiotics into the modern diet. FoodInk calls Beet Kvass "a frugal superfood." The idea of making beet kvass was suggested to me by Robert Kilpert, of Healing Field Farms, who used diet as part of a treatment regiment to heal from cancer. I got this recipe from Nourishing Traditions, a cookbook that embraces traditional cooking and old fashioned food preparation techniques like fermentation.

You can use the beet kvass as a digestive drink or to replace vinegar. My cousin even used a cup to brighten up a smoothie she was making which shows how you can really get creative with this probiotic elixir.

According to Nourishing Traditions, beet kvass is
"valuable for its medicinal qualities and as a digestive aid. Beets are loaded with nutrients. One glass morning and night is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments." 1
For more information and the original recipe you can see the The Nourishing Cook's post on Beet Kvass. The Nourishing Cook is cooking all 773 recipes from Sally Fallon's Nourishing Traditions and it is an excellent resource for anyone who wants to find out more about traditional food preparation. There is some unconfirmed info on Hidden Pond Farms website that about beet kvass being protective from radiation during Chernobyl--and that it is used in Europe by cancer patients undergoing radiation therapy.

Recipe for making beet kvass:
  • 2 quart jar with snap closed lid
  • 3 medium or 2 large organic beets-peeled and chopped into 1/2 inch cubes.
  • 2 tsp salt---sea salt without iodine
  • 1/4 cup whey (you can use the liquid at the top of yogurt )***if you are on a dairy free diet you can also omit whey and use 2 extra teaspoons of salt OR use liquid from a non dairy yogurt like coconut yogurt. If you want to get more whey from the yogurt you can strain in cheesecloth so the whey is separated from the yogurt which produces greek yogurt. Just put the yogurt in cheesecloth in a strainer and let whey drip into container in the fridge. When you are finished you have separated the whey from the thick greek style yogurt.
  • filtered water
  • Peel and chop beets.
  • Place in the bottom of 2 quart jar.
  • Add salt
  • Cover with water.
  • Let sit at room temperature for 2 days. This step is temperature sensitive.
  • Move to refrigerator. You can drink right away, but beet kvass will deepen in color and flavor if you let it sit in the refrigerator for a week or so before drinking.
Having 1/4 cup of beet kvass diluted with 1/4 cup filtered water twice a day was the recommendation I was given by Robert Kilpert. I like the diluted beet kvass because it is less salty and more refreshing than straight up kvass.

You can use the beets from the beet kvass to make a second batch of kvass by saving 10% of the beet kvass liquid and adding 1 Tablespoon of salt and filtered water to 1 inch from the top. Let ferment at room temperature for 2 days. After two batches of kvass you can toss the beets or make beet soup.

NOTE: If you have gas from beet kvass or probiotics it is because lots of bacteria introduced into an unhealthy gut will cause gas. In this case, start slowly to introduce beneficial bacteria into the gut.
1. Sally Fallon with Mary G. Enig, Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats (Washingon, DC: New Trends Publishing 1999, 2000.) p. 610.

Sunday, November 6, 2011

"Celiac Research: 16 Years of Discovery" TODAY

Dr. Fasano at the Suffolk County Celiacs on November 6, 2011 TODAY on "Celiac Research: 16 Years of Discovery"

Date: Sunday, November 6, 2011 TODAY!

Place: The Sheraton Hotel (Vanderbilt Room)
110 Vanderbilt Motor Parkway
Haupagge, New York 11788

12:30 Vendor Access
2:00 Dr. Fasano
3:00 Q&A
4:00 Vendor Access
5:00 Event Ending

Just $10 per person thanks to generous sponsorship. Here is the link for more information on the event.
Dr. Alessio Fasano on Long Island

What Am I Reacting To? Lectures in NYC...

Reactions to foods are very complicated. I have a few friends that wonder about their neurological reaction to gluten and dairy. Often, the gut is leaky and the blood brain barrier is not sealed which causes neurological reactions. Dr. Fasano, who I am seeing speak today at the Suffolk County Celiac Support Group has done research on Zonulin, which causes intestinal permeability in the gut. The more zonulin you have in your gut, the more permeable the tight junctions in the gut will be and the more the protective blood brain barrier is compromised. In the 2000 press release Researchers Find Increased Zonulin Levels Among Celiac Disease Patients, Dr. Fasano said:
"With celiac disease, we could never understand how a big protein like gluten was getting through to the immune system. Now we have the answer," explains Dr. Fasano. "People with celiac have an increased level of zonulin, which opens the junctions between the cells. In essence, the gateways are stuck open, allowing gluten and other allergens to pass. Once these allergens get into the immune system, they are attacked by the antibodies," adds Dr. Fasano.

There are actually many other explanations for food reactions. The Failsafe Diet has a long list on a quick reference guide What Am I Reacting To.

But even this long list of possible reactions to milk fails to mention that milk can cause some people to have antifolate antibodies which are attacking the front of the brain, which is a new research being done now by Dr. Jeff Bradstreet and Scott Smith. Scott Smith, a physician assistant at Full Potential Wellness Center is speaking about antifolate antibodies at Beth Israel on November 30.

Wednesday, November 30, 2011 - NYC
Scott Smith P.A. - Anti-Folate Antibodies
6 pm: Networking / Social Hour
6:30 - 8:30 pm: Lecture
Location: Rebecca School. 40 E. 30th. St. NYC
Event details