Help, I ate to much last night shake!

My favorite go to shake is not only gluten free but incredibly healthy too.

First, grab your single cup or any blender that pulverizes ice.  I use my Ninja with the single cup attachment.

Layer in the to - go cup ~ 1 cup Greek yogurt, preferably fat free and flavor is optional.  Throw in a couple of ice cubes.  Add frozen fruit of your choice, approximately 1/4 cup.   Then pour unsweetened coconut water over the fruit and yogurt mixture until you reach the fill line.  

Puree/Blend until smooth and enjoy.

** For those that need to add a little gf fiber in your diet... this is a great time to add dissolvable fiber powder. 

You Got Glutened! Now what?

You Got Glutened! Now what?

National Celiac Disease Awareness Month

Please join the online Twitter Chat on Celiac Disease Diagnosis  Tuesday, May 13, 2013 from 8-9 p.m. EST/ 5-6 p.m. PST

Join the National Foundation for Celiac Awareness (NFCA) as we discuss the risk factors and diagnosis process for celiac disease including what to expect with the blood test and biopsy in 140characters. Share your experience with others and tell your family members to tune in!
Look for tweets from NFCA (@CeliacAwareness) and follow the hashtag #NFCAchat to join in.

You can receive your own Celiac Awareness Toolkit at http://www.celiaccentral.org/Celiac-Awareness/2014-Celiac-Awareness-Month-Toolkit/Download-2014-Celiac-Awareness-Month-Toolkit/1085/

Basic Gluten Free Baking Mix
2 c. rice flour
1/3 c. tapioca starch
2/3 c. potato starch

Mix together and store in airtight container. 

Featherlight Pastry Mix (Great for crusts, crepes)
2 c. rice flour
2 c. corn starch
2 c. tapioca flour
2 c. potato starch

Mix together and store in airtight container.

Once you have these two mixes in your pantry you are all set for a plethora of incredible recipes.  Enjoy the GF recipes that I will be posting using these two basic flour blends.

Going gluten-free wasn't just a choice for me or for members of my family.  My youngest brother was diagnosed with celiacs disease in 2003.  A once reasonably healthy and handsome young man began to lose weight, muscle mass and nutrients. 

Unfortunately, in 2003 the Gluten Free products found in supermarkets tasted more like the corrugated box it was shipped in rather than something tasty and worth eating.  My brother was skeptical on whether or not he would eat something he truly enjoyed eating.  He gave up trying until recently.

I'm not a chef or baker by trade, just a determined big sister trying to keep her younger brother healthy.  So started my gluten free kitchen trials.