Yesterday, I made a lovely discovery in Gevalia Iced Coffee. Normally I make my own, but now, when I'm out and about there is an alternative! Everyone sees the Starbucks, Java Monsters et al, but now Gevalia has marketed theirs made with almond milk. It comes in Mocha, Vanilla and Caramel.
Now to get my store manager to put them in the fridge!
Sunday, August 23, 2015
Gluten Free Beers
While at work yesterday, a customer asked me for gluten free beer. I realized I couldn't name a single one. I had left them out of my listings since I normally don't drink beer. So after some research I have come up with a list and some small reviews on each one. There are only 3 on this list currently that I would recommend as far as 'true' beer flavorings go. If you have any others you'd like to pass along, feel free to add them to your post and I will add them to the list!
A quick note on gluten free vs. gluten-reduced: Beers labeled “gluten-free” must not contain wheat,
barley or rye; hybrids of those grains; or any ingredients derived from them. Beers with lower gluten
levels that may still contain traces of wheat, barley or rye are labeled “gluten reduced,” or “crafted to remove gluten.”
Redbridge: It’s produced by Anheuser-Busch and is a sorghum-based lager.RedBridge is also in the
process of partnering with The National Foundation for Celiac Awareness to help spread the word about Celiac disease and gluten intolerance.
Bard's : Bard’s is brewed with a 100 percent malted gluten-free sorghum. Bard’s American lager is
made with sorghum, yeast, hops, and water. The company is very conscious about its brewing methods and makes sure the beer contains no wheat, barley, rye, or oats and is naturally gluten-free.
Greens: Green’s produces nine different gluten-free beers that range from golden ale to IPA to amber. They are currently being brewed by the best of Belgian craft brewers and have the European
accreditation of being gluten-free. Green’s Endeavour is quite popular in the gluten-free community for its double dark beer.
A quick note on gluten free vs. gluten-reduced: Beers labeled “gluten-free” must not contain wheat,
barley or rye; hybrids of those grains; or any ingredients derived from them. Beers with lower gluten
levels that may still contain traces of wheat, barley or rye are labeled “gluten reduced,” or “crafted to remove gluten.”
Redbridge: It’s produced by Anheuser-Busch and is a sorghum-based lager.RedBridge is also in the
process of partnering with The National Foundation for Celiac Awareness to help spread the word about Celiac disease and gluten intolerance.
Bard's : Bard’s is brewed with a 100 percent malted gluten-free sorghum. Bard’s American lager is
made with sorghum, yeast, hops, and water. The company is very conscious about its brewing methods and makes sure the beer contains no wheat, barley, rye, or oats and is naturally gluten-free.
Greens: Green’s produces nine different gluten-free beers that range from golden ale to IPA to amber. They are currently being brewed by the best of Belgian craft brewers and have the European
accreditation of being gluten-free. Green’s Endeavour is quite popular in the gluten-free community for its double dark beer.
Friday, August 14, 2015
Frito Lay and product labeling
Please, my friends, be aware that 'most' of their product packaging do not contain the warning that the item may be produced on the same lines as products containing gluten/milk or other allergens. I found this on their website this morning after having a reaction to original Wavy Lays Chips
The above products do not contain milk; however, they are produced on the same line as our products that do contain milk. Although the lines are washed between batches, a slight residue may remain on the line. Individuals who are extremely sensitive may be affected.
I have emailed them and asked that they start adding the information that their foods are produced in a facility that also produces items containing other allergens. Everyone should do so, maybe we can get them to change their labeling and stop others from having reactions.
Luckily I had only eaten a few chips when I started having problems breathing. But this is also not a good thing if only a few chips set me off.
So, please just be careful!
The above products do not contain milk; however, they are produced on the same line as our products that do contain milk. Although the lines are washed between batches, a slight residue may remain on the line. Individuals who are extremely sensitive may be affected.
I have emailed them and asked that they start adding the information that their foods are produced in a facility that also produces items containing other allergens. Everyone should do so, maybe we can get them to change their labeling and stop others from having reactions.
Luckily I had only eaten a few chips when I started having problems breathing. But this is also not a good thing if only a few chips set me off.
So, please just be careful!
Sunday, March 15, 2015
Thank You
I would just like to say thank you to all of you who have been following my blog. We crosses the 40,000 views this month after 2 years of writing!
Life has been pretty hard the last month for me but I do check in and try to keep this list as up to date as I can.
Thank you so much!
Life has been pretty hard the last month for me but I do check in and try to keep this list as up to date as I can.
Thank you so much!
Monday, December 1, 2014
Ahh the Holidays, part 2
Yes, friends, that time of year is upon us again. Tables laden with pies and cakes and all those things that make us drool and curse our allergies. BUT, this year, there is a bright spot in all that gloom!
My wonderful husband has done it again! Welcome back to holiday desserts!
He was determined to not have me left out of desserts this year and came up with this variation of my favorite pumpkin pie.
1 can pumpkin(your favorite brand)
2 eggs
1 1/2 cup sugar
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1 1/4 cup vanilla almond milk
pie crust nabisco graham crackers (these are dairy free, you can also use your favorite gluten free pie crust recipe!), crushed and your favorite butter substitute
baking instructions
crush the crackers and add your softened butter until it is sticky enough to hold a crust. Line a pie pan with it and chill while you make the pie filling
In a small bowl, mix sugar and spices. In a larger bowl, whisk the eggs, then add the pumpkin. After combining, add the sugar/spice mix and then slowly add the milk, mix thoroughly.
preheat oven to 425.
Pour your filling into your crusts (yes, this will make 2 pies!)
bake for 15 minutes, then reduce your oven heat to 350 and continue baking for another 50 minutes or until a knife comes out clean in the center.
cool 2 hours then ENJOY!
I couldn't wait to try this one and ate it warm.
AMAZING!!!!
The only thing missing was the whipped cream topping. He has that far off look in his eyes contemplating how he can remedy this!
There is nothing on earth more enchanting than a good man who loves to cook.
My wonderful husband has done it again! Welcome back to holiday desserts!
He was determined to not have me left out of desserts this year and came up with this variation of my favorite pumpkin pie.
1 can pumpkin(your favorite brand)
2 eggs
1 1/2 cup sugar
1 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1 1/4 cup vanilla almond milk
pie crust nabisco graham crackers (these are dairy free, you can also use your favorite gluten free pie crust recipe!), crushed and your favorite butter substitute
baking instructions
crush the crackers and add your softened butter until it is sticky enough to hold a crust. Line a pie pan with it and chill while you make the pie filling
In a small bowl, mix sugar and spices. In a larger bowl, whisk the eggs, then add the pumpkin. After combining, add the sugar/spice mix and then slowly add the milk, mix thoroughly.
preheat oven to 425.
Pour your filling into your crusts (yes, this will make 2 pies!)
bake for 15 minutes, then reduce your oven heat to 350 and continue baking for another 50 minutes or until a knife comes out clean in the center.
cool 2 hours then ENJOY!
I couldn't wait to try this one and ate it warm.
AMAZING!!!!
The only thing missing was the whipped cream topping. He has that far off look in his eyes contemplating how he can remedy this!
There is nothing on earth more enchanting than a good man who loves to cook.
Saturday, October 11, 2014
Holy Lasagna!
Once again, my awesome husband has come thru with a wonderful recipe to replace a lost cheese dish! Lasagna....the word alone brings up tastes in my memory that drive me nuts with cravings. If you read down the posts, you will have read about the pork/bacon burgers he made. Well, last night, he made lasagna, completely dairy free/gluten free using up the left overs from lunch.
1 Eggplant, thinly sliced
1-2 zucchini also thinly sliced
1 lb Medium tofu (marinated in salt water for a couple of hours, depends on your taste) then crumbled
2 jars of your favorite pasta sauce. I use one with chunky veggies and no added hfcs.
1 1/2 tub of GoVeggie Cream Cheese
GoVeggie Parmesan sprinkle to taste
1/2 lb of already cooked pork/bacon burger crumbled up
Just layer them all like normal, Sauce on bottom, eggplant, zucchini, tofu crumbles, spoonfuls of cream cheese, burger crumbles, repeat until you have used it all up or used up every baking dish in the house! Sprinkle a good layer of the Parmesan on top and bake for 1 1/2 hrs at 350. I don't recommend baking it any higher or the cheese will burn and leave a bad taste in your meal.
1 Eggplant, thinly sliced
1-2 zucchini also thinly sliced
1 lb Medium tofu (marinated in salt water for a couple of hours, depends on your taste) then crumbled
2 jars of your favorite pasta sauce. I use one with chunky veggies and no added hfcs.
1 1/2 tub of GoVeggie Cream Cheese
GoVeggie Parmesan sprinkle to taste
1/2 lb of already cooked pork/bacon burger crumbled up
Just layer them all like normal, Sauce on bottom, eggplant, zucchini, tofu crumbles, spoonfuls of cream cheese, burger crumbles, repeat until you have used it all up or used up every baking dish in the house! Sprinkle a good layer of the Parmesan on top and bake for 1 1/2 hrs at 350. I don't recommend baking it any higher or the cheese will burn and leave a bad taste in your meal.
Friday, July 11, 2014
Life
Just want to let you all know I may not be updating this blog for a few months. Trying to get into school (unfortunately, need more funding) and we are moving. I will definitely check in every day, but posting new stuff may have to take a back seat to life for a bit.
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