Category Archives: Food

Gluten free Chicago, Pt. 1

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We love a quick trip to Chicago!

Since we live in the Indy area, we tend to take our quick weekends away in the Chicago area.

We find so many adventures and amazing foods from the plethora of available resources.

Stop one on my journey is always Do-rite donuts. They have the most amazing gf cake donuts in cinnamon, chocolate glazed, pistachio and birthday cake. For the 4th, they made them red, white and blue!


They also have an app, which I highly recommend downloading. When you place an order in advance, they will either hold it for pick up or deliver it to you (even in your hotel room) at the time you choose, for a nominal delivery fee.

Do this! Use the app and order ahead. They run out of gluten free donuts… and for good reason. They are amazing!! @doritedonuts

Nothing goes better with an amazing donut than an equally impressive cup of coffee. It just so happens that Do-rite carrys my favorite brand of coffee, Dark Matter. However, it’s worth a drive to their mothership for a latte. The mothership is their anchor store at 738 N Western Ave. @darkmattercoffee


The next stop on the journey is usually Toni Patisserie for macaroons. Their home made gluten free almond flour recipe will make you feel like you have stepped into France. @tonipatisseriecafe


Right around the corner is Le Pain Quotidien @lepainquotidien and although most of their baked items are off limits, my kids love their flourless chocolate chocolate cookies. Go early if you don’t want to miss out. They are huge!


I never claimed that my favorites were low calorie but they are gluten free and delicious! Stay tuned and follow my blog for more in the gluten free Chicago series! @chicago

Gluten Free Trader Joes

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The staple gluten free items available at Trader Joe’s are endless and cost effective. If you are lucky enough to have access to one near your home or while traveling, you will find consistency in their offerings. 

While on our current trip to Chicago, I was able to score a room at the Homewood suites. We like staying here because one room has a living area with a fold out sofa for the kids as well as a refrigerator, stove and microwave. 

This allows us to pop into Trader Joe’s, pick up some favorites and be prepared for back up meals.

My typical buy list (at home) consists of:

Gluten free rolled oats

Gluten free pretzels

Joe Joe’s Gluten free cookies

BBQ sauce

Gluten free chicken breast nuggets (frozen)

Gluten free multi grain bread

Gluten free cornbread mix

Gluten free mini chicken tacos (frozen)

Broccoli and kale slaw (bag mix)

Organic creamy tomato soup

Taco seasoning mix!!! (I use it for chili too)

Fruit bars (variety)

Individual bags kettle corn

On the road, these help us out:


Add to it their gorgeous and affordable flowers, fresh fruit a plenty and variety of vegetables (chopped, frozen and in fresh picked form) and you have more than enough variety for a cost effective, allergy friendly diet. 

In the frozen veggie section you can also find chopped cauliflower, shelled edamame, shredded carrots, organic corn and more!

Stop in. Grab a list of gluten free options from the desk and shop a plenty!

Light and fresh smoothie

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I love the plethora of fresh fruit options this time of year. If you like a think and chunky smoothie, freeze them first. This one was light and refreshing with fresh fruit. 

1 nectarine

2 slices watermelon chunked

1T honey

1scoop protein powder

1C water (or juice for additional sweetness)

This was really light and fresh and didn’t taste like protein at all. Enjoy!

Hearty gluten free smoothie

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I need something filling in the morning or I will resort to carbs every time. In my desire to get fit, I’m trying to make healthier allergy friendly food choices. 

This is a smoothie recipe I put together with some of my favorite foods. It blends better than you think and the avocado wouldn’t even be detective by people who avoid eating green things that aren’t a lifesaver.

1 Avocado

1 C frozen berries

1T Honey

1 Scoop Greek Yogurtein Coconut Flavor protein powder

1T Lemon juice

2C water

Blend in magic bullet and drink immediately!

Gluten free meals, fast

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I’m convinced that if my life were in TV it would be a timed cooking show. You know… here’s eight random ingredients, two hungry kids and thirty minutes until bedtime… now go!

That’s why it’s always a good idea for me to have gluten free corn dogs, chicken nuggets and frozen burgers on hand.

I’d love to say that I could think of something palatable to make out of avocado, apples, frozen hamburger meat, eggs and almond milk. Chances are pretty good, even if I were to whip it up, I would receive a big, fat “eww gross” from my mini audience.

I’ve vowed to try and take some of my kids favorite restaurant meals and replicate them in house. This will save time, money and the entertainment factor of our traveling road show, at bedtime.

Considering my narrow window for meal consumption, the prep time needs to be virtually non-existent. That’s why most of my meals can be completed in thirty minutes.

A couple of things I avoid when cooking are large prep times and mixing blends of flours. No thank you. I will be utilizing mixes whenever possible.

Check out some of my easy recipes for families on the go!

A hint… my favorite appliance is the
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Gluten free beef and broccoli 

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I love Chinese food!

Unfortunately, 98% of the restaurants seem to use gluten filled soy sauce. I usually limit my orders to either mei fun (for the kids) or moo goo gai pan (or other non breaded dishes with white sauce).

Thus, I was inspired to whip up some beef and broccoli with gluten free soy sauce. Like most of my recipes… it’s super easy.

4lb ribeye steaks (if fresh, cut into strips)

4 stalks broccoli (fresh)

1.5c water (or beef broth)

1/4C La Choy Soy Sauce

1/4C Lea & Perrins Worcestershire Sauce

2C frozen onions

Cook in the “magic pot” or //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=gftifshealtht-20&marketplace=amazon&region=US&placement=B001A62O1G&asins=B001A62O1G&linkId=1b4e4c2fb1dd2fce64c05d79954757e5&show_border=true&link_opens_in_new_window=true&price_color=e629dd&title_color=e633c8&bg_color=faf5fa Fagor Electric Pressure Cooker for 10 minutes. Put sauce in last, over entire mixture. If frozen meat is used, cut into strips after cooking.

Dip veggies and sauce over the meat in bowls.

Chow.

The Gluten Free Pizza debacle

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Being lied to is not on the top of my Christmas list. I understand the concept of proprietary information and I appreciate restaurants being cutting edge but come on, people! Do not lie to me.

When it comes to how restaurant staff answer a question about ingredients, products, prep area, contamination and the like, I expect them to take me seriously. Very seriously.

I went into Giordanos, Indianapolis location for lunch. It was the first time since the nationally recognized, Chicago pizza chain moved in and having popped in once while in chi-town, I figured it would be a pleasant experience. 

I called them to verify the brand of pizza crust to ensure it was both gluten and rice free. On the phone I was told they make it there, yet they threw away the packaging and I’d have to call Chicago if I wanted any further info. 

Uh, wait… what? If you make it there, why would there be packaging to throw away? Ok. So, I called Chicago. They too had, surprisingly, thrown away the packaging and were unable to verify the brand of crust but alas, somehow they managed to have all the ingredients available. Hmmm…

Fortunately, she was able to give me the ingredients and indeed, it was rice free as well. Oh, and side note, they are pre-made frozen crusts. I guess the other girl wasn’t there on that training day.

I was also informed they have dedicated pans for gluten free cooking but use the same prep space as their flour filled, dough flinging step brother. Great.

The kids and I emerged unscathed from this one but I have to admit, I’d love a tour and a chat with someone transparent enough to share how the process, product and prep is really handled for future visits and the health of other celiacs. 

May the sauce be with you.

Gluten free travel – GO!

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Most celiac’s have anxiety when traveling. The thought of having to find a place to eat that is safe, is overwhelming. In fact, it often distracts from the joy that the adventure can bring. 

I have tried to take on a completely different perspective when traveling. In fact, one of the most exciting parts of traveling to new places is discovering what types of gluten-free food they have it in those areas. 

Granted, I tend to take back-up supplies with me such as think thin peanut butter bars, beef jerky and packets of gluten free instant oatmeal, as well as a few other nonperishables, but in most cases I don’t need them.

With the exception of Mexico, and other countries without clean water sources, I can always rely on fresh fruits and vegetables to supplement my diet as well.

However, I have found there to be a plethora of options in most cities that are exciting, enjoyable and safe to consume.

My favorite places to travel to have been:

Seattle, WA

Columbus, OH

Chicago, IL

San Juan, Puerto Rico

London, England

Keep an open mind, download the “find me gluten free” app, do a bit of online research before you go and pack a few resources just in case. But don’t be afraid to travel, instead be excited to find the next big thing in gluten free! 

Pickled Cucumbers

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A part of my childhood memories stem from freshly grown vegetables, picked from my Papa’s garden and made into delicacies with ease.

One of my favorite snacks, even as an adult, are cucumbers. This recipe combines history, nostalgia and good taste for a fresh healthy snack.

4-6 cucumbers sliced

3 cups water

1 cup Apple cider vinegar

1T sugar (optional)

Marinate overnight and strain as you dish.

Kale chips

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Kale is one of the more polarizing things in life. Like cold weather, lipstick and exercise, you either love it or hate it.

Being in the healthier phase of my life, sans kool aid and little Debbie cakes, I have turned to all things green. Matcha, green juice, celery, zucchini, avocados and kale seem to be among the foods that I actually prefer to munch on.

I haven’t found a prepackaged kale chip that suits me. They seem to be coated or soggy. In search of something enjoyable, I started experimenting.

The recipe below can vary based upon what you sprinkle on top but I found to be enjoyable.

2 bunches fresh organic kale, washed, destemmed and torn into bite size pieces.

Dry with a paper towel

Place kale on top of wax paper (or parchment) coated with spray oil, then spray kale, with preferred oil. I like avocado or coconut spray. 

Sprinkle seasoning of choice on top. My favorites are either Wild Tree rancher steak rub, garlic blend or onion blend. 

Sprinkle what makes you enjoy it most. Dry seasonings work best so the cook time remains consistent.

Bake at 350 for ten minutes. The kale will shrink and harden but not burn. You can cool on the cookie sheet when done. 

Best when consumed immediately. Otherwise, poke a whole in a ziplock so it can breath. If housed in a sealed storage bag it starts to lose crispness. 

Kale on.