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April 2013

This month, our college blogger Julie Bourne, from University of Denver, shares with us her Top 10 Tips for making your gluten free experience in college a good one...right from the start. 1. Do your research well before starting classes. The sooner you learn about the gluten free awareness at your school of choice, the more at ease you will feel when you’re an official student on campus. I always recommend calling the dining hall directly to ask questions about their gluten free friendliness. You can also do a simple Google search and even read reviews of many colleges’ gluten free programs on GlutenFreeTravelSite. Once you do your research, you’ll greatly benefit from being familiar with your school’s GF offerings well before you even get on campus for the first time. 2. First things first: Schedule a meeting with the dining hall manager. Within the first week of being on campus, you should schedule a one-on-one meeting with the dining hall advisor. This will not only establish your face as one that recognizably belongs to a gluten free diner, but it will make you feel more comfortable eating in the dining hall. If you run into any issues, questions, or... Read more →

So many things are do-it-yourself in today's world. Nowhere has that become more prevalent than planning a trip. Whether you're booking a flight, reserving a rental car, or making reservations at a hotel or resort, chances are you do it yourself. Wouldn't you love some help? Wouldn't you love to be able to delegate this one thing to someone else -- someone who actually has decades of experience planning trips...and can therefore do it more efficiently? I know it's one area of my life that I appreciate the extra assistance -- especially since the research into the gluten free aspect of wherever we're traveling can really add to the complexity of planning the trip. But fortunately I've had the priviledge of working with one particular travel agent, Lesley Hayden of Travel Leaders, to help plan and book many of our family's trips over the past 4 years. There's another added benefit beyond Lesley's expertise: She can save you money. She can leverage her contacts that she's developed over decades to help you find deals you wouldn't be able to find on your own. She just saved our family hundreds of dollars on last-minute lift tickets at Whistler Ski Resort in... Read more →

I've been a fan of KIND bars since I first tried them a couple years ago. My favorite varieties have always been from their "original" Fruit and Nut line: the moist and chewy Almond Coconut and Almond and Apricot bars. These "whole food" fruit and nut bars are amazingly tasty and also give you plenty of protein, fiber, healthy fats, calcium, and iron. They''re non-GMO and ALL varieties are gluten free. And now they've launched several new lines of bars -- as well as a line of six gluten free granola "clusters." First, a run-down of the various varieites of KIND snack bars... KIND NUTS AND SPICES includes tasty varieites such as Dark Chocolate Cinnamon Pecan, Dark Chocolate Nuts and Sea Salt (both my favorites), Cashew Ginger and Spice, and Madagascar Vanilla Almond (good, but not much vanilla flavor, in my opinion). There's also a line of KIND PLUS bars, which are packed with an extra "nutritional boost" of things like flax, vitamins, minerals, antioxidants, and in some cases...extra protein. Flavors include Almond Walnut Macadamia + Protein (10 g of it and loaded with 50% of your daily value of vitamins A, C, and E, too!), Almond Cashew + Flax... Read more →

I just have to share one of our family's long-time favorite recipes -- Gluten Free Garlic Chicken. It was originally passed on 15+ years ago by my husband's aunt. Of course, the recipe isn't intended to be gluten free, but back when our younger son was diagnosed with Celiac exactly 8 years ago, it was one of the easiest recipes to merely required substituting regular breadcrumbs with gluten free breadcrumbs. Here it is, served with gluten free angel hair and stir fried kale, carrots and tomatoes. I hadn't made the recipe for a while -- I've been trying a lot of new recipes lately. But I made the Garlic Chicken again last night and was reminded how easy -- and delicious it is. I will be reminding myself to make this more often! You can vary the dose of garlic, depending on your family's tastes! INGREDIENTS: 1 package chicken cutlets (1 -1 1/4 lbs. or 5-6 pieces). 1/2 stick of butter or equivalent amount of margarine (1/4 cup) 3-4 cloves of crushed or chopped garlic 3/4 cup gluten free Italian breadcrumbs (I typically use Aleia's, but there are many other brands, and you can even make your own) 1/3... Read more →

Our family had the good fortune to travel to Whistler, British Columbia last month for our kids' Spring Break. It had been four years since Easter had fallen early enough to make a ski trip possible. Since their vacation was the last week in March this year, we knew that skiing out West -- especially as far north as British Columbia -- would be reliable. What a surprise it was to encounter temperatures in the 50's most of the week -- and in the 60's the last couple days! "No worries," as the many Aussies and Kiwis that work in and travel to Whistler would say...the skiing was still great. At least on the top two-thirds of the mountain (admittedly, the snow got a bit slushy at the base by the time the afternoon rolled around). Whistler and Blackcomb mountains, adjacent to each other and surrounding the quaint, European style Whistler Village, provide the largest amount of skiable terrain in North America. Several friends had recommended we try it out, and we were glad we did. We're big fans of Park City/Deer Valley, but it was nice to try skiing "north of the border" in Canada. The locals, seasonal workers,... Read more →