It’s been a delicious (and healthy) year! Plates were piled high with colorful salads. Meatless Mondays trickled over into Tuesdays (and Wednesdays and Thursdays…). You kicked gluten to the curb. Burned out your blender on micro-greens smoothies. Fell harder in love with chocolate than you ever thought possible, once you tasted it raw.
Gluten, especially wheat, is in foods ranging from soup to salad dressing to gravy to dessert. Not a problem – unless you have celiac disease, a wheat allergy or a wheat intolerance. If you’re among the many people who suffer tummy troubles and more from foods containing gluten, Elisabeth Hasselbeck wants to help!
By Rachel Begun, MS, RD
With the devastation and bounty of power outages from Superstorm Sandy still fresh in our minds, this post is about the importance of food safety during prolonged power disruptions.
While foodborne illness may not be the homeowner’s highest priority in such circumstances, it should be at the top of the list. Why? Because food poisoning causes an estimated 48 million illnesses (1 out of 6 Americans), 128,000 hospitalizations and 3,000 deaths each year in the United States, a good portion of which are generated from food prepared and eaten at home.*
If you’re used to cringing at tasteless gluten-free “desserts,” we’ve got a special treat for you!
Try this flavorful apple-pear crumble, courtesy of personal chef Amie Valpone. It’s perfect for a holiday party, and can be customized according to your (or your guests’) dietary needs.
By Rachel Begun, MS, RD
Every holiday season, articles abound providing gluten-free individuals with tips for navigating celebrations while staying gluten free. Over the years I have written many such articles myself. There’s usually a tip about having a conversation with the host to communicate your needs. But the advice ends there. They don’t tell you HOW to have the conversation, which can be the most daunting part for those who are gluten-free.
By Cheryl McEvoy, NFCA Director of Communications & New Media
Food-filled gift baskets are typically considered a “safe” option for holiday giving. Everyone likes food, right? Well, when your recipient has celiac disease or gluten sensitivity, those gift baskets aren’t once size fits all.
In addition to being a nutrition powerhouse, quinoa is forever versatile. You can make it savory or sweet, all depending on what you mix in. The citrus and honey make the perfect combination in this simple gluten-free recipe, and the cilantro adds a pop of freshness.
