When There's Nothing to Eat at McMenamins & GF Cooking Classes

Hope you had a lovely Thanksgiving!

While I managed to survive the holidays quite well wheat-free, dairy-free and low sugar style (thanks to my fabulous pumpkin pie & stuffing!), the rest of the weekend proved quite challenging.

We spent 2 days at the McMenamin's Edgefield property in Troutdale, Ore. over the long weekend. While I can almost always find a way to eat wheat-free, dairy-free and low sugar at restaurants, the McMenamin's restaurants are a challenge. Particularly at the Edgefield locations (to say nothing of the haunted farmer that kept me up all night!)

Here's how I survived:
-Salads, salads and more salads.
-They have a killer Thai salad roll on their appetizer menu. Thank god!
-Ate two appetizers for a dinner entree.
-Allowed myself one cheat - marionberry cobbler (just ate the fruit and dealt with the stomach trouble) - sans vanilla ice cream.
-Salmon Cesear - minus the cheese/croutons and with low fat Italian dressing.
-Breakfast was the easiest; egg scramble with potatoes and fruit. Always ask waitstaff if you can substitute toast for fruit. It's healthy, easy and leaves you feeling fabulous.

Now, I don't recommend McMenamin's as a great dining locale for WF/DF/LS eating, but if you have to, follow these guidelines. Usually they have a soup I can eat, but unfortunately, it was cheddar cauliflower (ick!) and turkey pasta the two days I was there. Next time, I'll bring more fruit and veggies to snack on in between.

Do you have a WF/DF/LS restaurant horror story? Please share how you dealt with the challenge in my comments section!

Also - check out the following upcoming GF cooking classes:

Tuesday, November 27th, 6:00-6:30pm - GF Holiday Breakfast, Cost $15

Tuesday, December 4th, 6:00-6:30pm - GF Holiday Treats, Cost $15

Pay only $20 if you attend both classes! On Tuesday, December 4th, we will have a drawing for those who attended both classes. The winner of the drawing will get "The Gluten Connection" by Dr. Shari Lieberman and a bag of The Gluten-Free Pantry brownie mix!

For more info, contact Andrea at: 360) 828-8551.

Happy Eating,
Heather :)

Dairy-Free Pumpkin Pie & More!

Happy early Thanksgiving!

Hope you're all prepared (as I am not) for the upcoming holidays. We're spending this year with the boyfriend's fam, which means, I'll be bringing along my own food. One of my specialties is my wheat-free, dairy-free and low sugar pumpkin pie. I found the recipe in Natural Health magazine a million years ago and have revised it to meet my needs. Hope you'll enjoy!

Also - the Boston Globe did a big story on the increase in food allergies and the need to create products to fill this ever growing niche - duh! Check out the story here. LOVE that the mainstream media is catching on.

Have a wheat-free, dairy-free, low sugar T-giving recipe? Please share!

Pumpkin Pie - WF, DF, LS Style

Puree:
1 15 oz. can organic pumpkin
1 container of silken tofu
1 c maple syrup
1 free range egg
1 T cinnamon
1 t numeg
1/2 t salt

Crust:
Who has time to make a pie crust? Not me! So, I typically visit New Seasons and grab a spelt pie crust, but for those of you that want to make one on your own (and without spelt), try this recipe from Pamela's Products:

1.5 c Pamela's baking & pancake mix (the BEST mix - I use it in everything from cookies to muffins and pancakes)
2 t sugar substitute (dry would work best)
4 T non-dairy butter
1/3 c ice water

Combine baking mix and sugar into a bowl, cut butter through flour mix. Add ice water and mix dough until it balls together. Roll out on wax paper and should be thin, about 1/8 of an inch. Place in pie dish and bake with pie.

(For pumpkin pie, you'll have leftover dough.)

Bake on 350 until center of pumpkin pie is set - roughly 35 minutes.

Enjoy!
Heather

***Gluten-Free Thanksgiving Cooking Class 11/20****

Date: Tuesday, November 20th
Time: 6-7pm
Cost: $20
Where: Escape Body Therapy, 120 NE 117th Avenue, Vancouver
Questions? Contact Andrea: escapebodytherapy@yahoo.com

Post a comment if you attend and let me know how it is. I hope to make it to one of their GF classes in the near future. Stay tuned for more information on future classes.

Wheat-Free & Dairy-Free Dinner with Dessert

Whenever I prepare something absolutely fabulous (defined as such by how much of it my boyfriend eats!), I have to share. Especially when it's easy and fits my wheat-free and dairy-free requirements. Check it out and let me know what you think:
Pad Thai
-Trader Joe's Pad Thai Noodles & Sauce
-Prepare according to package instructions.
-Add one package of frozen mixed veggies to increase the nutritional quotient.
-For those with diabetes or wanting to significantly reduce sugar consumption, do not use the sauce provided, instead add 1/3 c wheat-free soy sauce to mixture or flavor individually.

YUMM-I-LI-CIOUS!

Best of all, you'll have leftovers. The package says it feeds 2, but for us, you'll have lunch leftovers for at least 2 days.

Vanilla Rice Cream with Ginger Snaps
Mi-del GF/DF Ginger Snaps - delish on their own, but crumble on two small scoops of vanilla rice cream and you'll be in heaven!
I love Rice Dream, vanilla flavored ice cream. Not to fab on its own, but great to add toppings to.

Enjoy!
Heather :)

Gluten-Free Girl

What's more exciting that seeing a new gluten-free book on the market? Having that GF book written by another West Coaster.

Shauna James Ahern - well-known for her fabulous Gluten-Free Girl blog - recently released her part memoir, part gluten-free guide, appropriately titled: gluten-free girl: how I found the food that loves me back...& how you can too.

Sometimes you forget you're reading a GF book, because the story is just so compelling. After several illnesses and a car accident that almost killed her - Ahern discovered that Celiac disease was causing her pain. Today, she looks and feels remarkable. Her story of freedom through food is witty, exciting and will no doubt bring hope to many Celiac's.

As a non-Celiac, I enjoyed the book as both a reader and one passionate about wheat-free eating. While Ahern encourages the pleasures of dairy and milk chocolate (no-no's for those of us with intolerances/allergies) there are still recipes that meet our requirements. The pizza crust is one I definitely plan to try.

Oh, and be sure to check out Ahern's blog and book. GO West Coast! :)

-Heather