Healthy & Inexpensive Gluten-free Breakfast

Here’s a quick video detailing a healthy, inexpensive and filling gluten-free breakfast, complete with nutritional information.  Enjoy!

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Gluten-Free Goodies at Whole Earth Center

Date of Visit:  2-9-11
Whole Earth Center
360 Nassau Street
Princeton, NJ 08540
www.wholeearthcenter.com

Out of bread, snacks and patience during my cross-country adventure, my face became bright with hope as the Whole Earth Center on the eastern side of Princeton came into view. 

When I walked in, the store’s aromas soothed my mind, wooing me into a better mood.  An oasis of healthy living, its shelves loaded with organic goods, a deli offering gluten-free options, and an entire separate area dedicated to colorful produce from local growers.  As I had anticipated, the prices were a little higher than I was used to, but in the face of hunger, one has to make choices.

I chose a loaf of frozen bread for $7.19 and couldn’t resist the fresh-baked gluten-free cookies despite their $11/pound price.  Their assortment was excellent – at least 6 different flavors – and the homemade consistency and flavor were exceptional – worth every penny.  Even my non-gluten-free partner enjoyed them.

The staff was helpful and friendly, and the bathrooms were clean.

If you’re on the road and in need of something good to eat – stop in to the Whole Earth Center.

Easy Gluten-Free Sausage Skillet with Rice Recipe

sausage rice skilletHere is a quick, easy, and tasty gluten-, MSG-, soy- and dairy-free dinner recipe!  It takes about 10 minutes to prepare and 30 to 50 minutes to cook, depending on what kind of rice you use.

INGREDIENTS:

  • 4 Links of Aidells Chicken & Apple Smoked Chicken Sausages (2 per person)
  • ½ cup of Brown Rice (you can use white if you want, but I prefer brown)
  • Broccoli (approx 1 cup of florets, fresh or frozen)
  • ¼ of an Onion

INSTRUCTIONS:

Start the water to boil for the rice – add salt and/or butter or olive oil if desired.  Meanwhile, slice up the sausage, chop the onion and cut up the broccoli to the size(s) you desire.

Once the water is boiling, add the rice and turn it down.  Cook to the package directions which are usually from 30 to 50 minutes.  With 20 minutes of cooking time left on the rice, warm up a large skillet; add the sausage and onion.  Stir as needed.  10 minutes before the rice is done, put broccoli in the steamer (or your preferred method of cooking).

About 5 minutes before the rice is done, turn up the heat to brown the sausage.  This chicken sausage is lean and should not need to be drained.  Once the slices are browned to your satisfaction, add the broccoli and the rice into the skillet.  Stir.

Garnish with slices of cheese or grated parmesan if desired.

Serves 2 people.

NOTE:  you can make a cream-based sauce with the sausage juices if desired.  The sausage has a subtle and tasty flavor that I didn’t want to overpower with a sauce.  Its flavor definitely supports this dish without issue.

CHEF BRUCE AIDELLS Fully Cooked Chicken & Apple Smoked Chicken Sausage – Made with chicken that contains no artificial ingredients and is minimally processed and was raised without hormones.  No Gluten – No MSG.  Ingredients:  Chicken, dried apple, salt, fruit juice concentrate (apple, pineapple, pear & peach), vinegar, spices and celery powder, in a pork casing.  www.aidells.com

©  K. S. Brooks 2009

Easy Gluten-Free Sausage Skillet with Pasta Recipe

Easy Gluten-Free Sausage and Pasta Skillet Recipe Photo Here is a quick, easy, and tasty gluten-, MSG-, soy- and dairy-free dinner recipe!  It takes about 10 minutes to prepare and 20 minutes to cook, depending on what kind of pasta you use.

INGREDIENTS:

  • 4 links of Aidells Chicken & Apple Smoked Chicken Sausage (2 per person)
  • Tinkyada Spaghetti Style Brown Rice Pasta
  • Broccoli
  • Cheese (if desired)

INSTRUCTIONS:

Start the water to boil for the pasta – add salt and/or butter or olive oil if desired.  Meanwhile, slice up the sausage and cut up the broccoli to the size(s) you desire.  Warm up a large skillet; add the sausage.

Once the pasta water is boiling, add the pasta and turn it down.  Cook to the package directions which are usually from 16 to 20 minutes.  Stir sausage as needed; stir pasta as well.  Put broccoli in steamer (or your preferred method of cooking).

About 5 minutes before the pasta is done, turn up the heat to brown the sausage.  This chicken sausage is lean and should not need to be drained.  Once the slices are browned to your satisfaction, add the cooked broccoli into the skillet.  Stir.

Check the pasta.  If it’s done, strain it, rinse it and serve onto plates.  Then serve the sausage and broccoli on top of the pasta.  Garnish with slices of cheese or grated parmesan if desired.

Serves 2 people.

NOTE:  you can make a cream-based sauce with the sausage juices if desired.  The sausage has a subtle and tasty flavor that I didn’t want to mute with a sauce.  Its flavor definitely supports this dish without issue.

TINKYADA Pasta Joy Brown Rice Pasta – Wheat Free/Gluten-Free, Cholesterol free, Low Fat, Trans Fat Free, Kosher Certified, and is manufactured in a WHEAT-FREE factory.  Ingredients:  Stone-ground brown rice, rice bran and water.  www.tinkyada.com

CHEF BRUCE AIDELLS Fully Cooked Chicken & Apple Smoked Chicken Sausage – Made with chicken that contains no artificial ingredients and is minimally processed and was raised without hormones.  No Gluten – No MSG.  Ingredients:  Chicken, dried apple, salt, fruit juice concentrate (apple, pineapple, pear & peach), vinegar, spices and celery powder, in a pork casing.  www.aidells.com

©  K. S. Brooks 2009

Gluten-Free Tangy Cashew Chicken Recipe

 

There are a few choice things that I truly miss since being diagnosed wheat-intolerant:  deep fried foods and Chinese food are at the top of that list.  So when I accidentally made this dish that ended up tasting like restaurant Chinese food – well you better believe we make it a couple of times a month.  Even my non-allergic spouse thoroughly enjoys this one!

One of the great things about this recipe is that you have a lot of flexibility.  If you want to add red peppers, go for it.  The same goes for other Asian-type ingredients like:  water chestnuts, bean sprouts, baby corn, and the like.  Fresh pineapple is a great addition as well.

My kitchen is not a produce stand – I am on a budget.  I use ingredients I tend to keep on hand.  This recipe is great for leftover chicken.  You can use raw if you want.  I find the already cooked chicken absorbs the flavor very well and ends up extremely tender.  This dish is gluten-, wheat- and soy-free.

Tangy Cashew Chicken

Ingredients

  • 1 broccoli crown
  • 3 tablespoons Butter
  • 1/3 cup chopped onion
  • 1-1/2 tsp garlic ginger stirfry
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce (Lea & Perrins is gluten-free)
  • 1 squirt of lemon juice
  • 1/3 cup shredded coconut
  • ½ cup cashews, broken
  • 2 cups cubed (leftover) chicken
  • Brown or white rice

Start the rice.

Cut the broccoli into bite size pieces and put on to steam.

Chop onion.  Melt 1 tbsp butter on medium/low in large frying pan, put onion in.  Cut chicken into bite-size cubes.  As the onions begin to brown, add 2 more tbsp of butter.  Melt.

Add garlic ginger, stir.  Add brown sugar; stir until it’s melted.  Add Worcestershire sauce and lemon juice.  Mix well.

Add chicken, stir until coated.  Add coconut and cashew.  Drain broccoli, add to chicken mixture.  Stir.  Turn off burner.

Dish rice onto plates.  Serve chicken atop the rice.  Enjoy!

Makes 2 hefty servings.

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What Would Howard Jones Think?

“You can look at the menu but you just can’t eat” are the first words of the brilliant song “No One Is to Blame” by Howard Jones.  I loved the irony of the song back in 1985.  I never in my wildest dreams thought that twenty years later, it would become my food allergy anthem.

Later in the song, Howard goes on to sing “Doctor says you’re cured, but you still feel the pain, aspirations in the clouds but your hopes go down the drain.”  Every time I try a new treatment or doctor – that is exactly how I feel.

I enjoy helping others with food allergies by experimenting with new recipes, exploring different food combinations and venturing into purveyors of good eats for food allergy sufferers.  I remember how I felt when I was first diagnosed with Celiac Disease.  All my efforts are in hopes of helping as many people as possible not feel the same panic and isolation I did.

But sometimes the discouragement is overwhelming.  Usually I don’t let it get to me, but in the past couple of weeks we discovered yet another food I cannot tolerate.  Now I’m up to seventeen.  At this rate, the food of choice for me will be ice. 

I mentioned to my acupuncturist that I thought it was odd how I could be outside doing physical labor in 100 degree heat without eating lunch, sweating profusely, and not be losing a pound.  “Oh, that’s because it’s not fat, you’re just bloated from all your food allergies.”

“Great!” I said, taking a minute to realize that just because that meant I wasn’t fat didn’t mean it was a good thing.

So I broke down and called the food allergist that had been recommended to me.  It sounded like a bunch of hocus pocus, but if it works, who am I to judge?  But if it really works, then why isn’t this guy world famous?  Are all those testimonials for real?  If it doesn’t work, I’m out a lot of money.  But if it works, it could change my life.  But if it doesn’t work, wouldn’t the medical board have shut him down?  And so on, and so forth.  If you have allergies, you understand where I’m coming from.

How do you think Howard Jones would feel about my twist on his song?  I think it’s kind of sad.

You can listen to Howard’s wonderful song here:  http://www.youtube.com/watch?v=ENB2eX-U3a8&feature=related

Gluten-Free Shopping in Scarborough, Maine

On 9-22-08 I discovered a fantastic store on Route 1 in Scarborough, Maine. It’s called Lois’ Natural Marketplace and I felt like a kid in a candy store!

If you would like to read the rest of this article, please click on http://www.celiacchicks.com/maine/ – This column appeared last September as part of the ongoing CeliacChicks Around The World feature.

For other Gluten-Free food information and lifestyle tips, check out www.celiacchicks.com

K. S. Brooks is a guest blogger for CeliacChicks.com, an author and photographer.  © 2008