tag:blogger.com,1999:blog-56355465036054151722023-11-16T04:05:38.175-08:00GLUTEN FREE EMWhat is the gluten free diet? What are multiple food allergies? Find out that and more right here! Multiple food allergy safe recipes including corn free, legume free, nut free, egg free, dairy free, citrus free, annatto free, carrageenan free, and more!Unknownnoreply@blogger.comBlogger110125tag:blogger.com,1999:blog-5635546503605415172.post-16536336529628655202021-07-08T10:47:00.002-07:002021-07-08T10:50:04.866-07:00The Multiple Food Allergy Life<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTtbZ4aVu1skNBhecrE299OvHq1FqFhYVuFd5nv06FHGOYJH7h4_NhOTDV5R9WodcvWyvLqBTSciOAlqgpIbHAR5n6qG-UAlr7duCPEnSv9-lSfMmMefjI9aUfT6lJ3Pz5yKe-1tJly_A/s289/road.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="174" data-original-width="289" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTtbZ4aVu1skNBhecrE299OvHq1FqFhYVuFd5nv06FHGOYJH7h4_NhOTDV5R9WodcvWyvLqBTSciOAlqgpIbHAR5n6qG-UAlr7duCPEnSv9-lSfMmMefjI9aUfT6lJ3Pz5yKe-1tJly_A/w374-h225/road.jpg" width="374" /></a></div><br /><div><br /></div><div><br /></div>This is an area that is very near and dear to me. My son and I both struggle with this. It is a detailed challenge that just seems to keep evolving with time. No matter how down pat you seem to get it, there is always the risk of a brand changing manufacturing processes or ingredients without any warning or label updates. Whenever you do see a new label on a familiar product you inwardly panic and scan the ingredients list for changes. At times, it comes down to trial and error and you have to take a chance to see if you will react allergically or not.<div><br /><div>This is the reality of my everyday life. And the reality of millions of others who deal with multiple food allergies on a daily basis. </div></div><div><br /></div><div>Avoiding gluten used to be my biggest challenge, and then food allergies hit. It is like a curve ball being thrown at you while you are still trying to catch the last ball. It is like you are caught in between two pitchers, and they are both throwing towards you simultaneously. Never a moment to rest and lay down your defenses. Never a day that you can "cheat". Never an option to simply go out for dinner. </div><div><br /></div><div>That's multiple food allergy reality.</div><div><br /></div><div>For caregivers as well as the one who is allergic, it can be a source of frustration, anxiety (rightfully so), and exhaustion.</div><div><br /></div><div>But how do we handle this constant reality in a world full of exposure to allergens? Cleaning products, hand sanitizer, air fresheners, medicines, food packaging, foods, drinks, etc. There are SO MANY ways to get into allergens.</div><div><br /></div><div>Going to the grocery store where everything has been "sanitized" requires avoiding touching carts which have residual corn from cleaners or wipes. A constant thought in the back of the mind about what is on the packages knowing that so many people fail to wash their hands after eating, or use hand sanitizer thinking it is "clean" when in reality it is loaded with chemical toxins and corn derivatives. Being careful not to stand to close to someone who may be wearing hand sanitizer so as to avoid getting asthma from it. And I could go on and on...</div><div><br /></div><div>Later at home the challenge continues. Washing hands or even showering upon returning home helps prevent some exposures. Then there is avoiding eating any food without first rinsing off the package. For instance, cheese packages, canned goods, and so much more.</div><div><br /></div><div>The reality follows you everywhere. It goes with you to the doctors office, to church, to family gatherings, to birthday parties, to the post office, the library, or any other place you may go, even the Emergency Room. Your life at times feels dictated by this reality. </div><div><br /></div><div>But the truth is, a multiple food allergy sufferer or caregiver is a special kind of strong person. Someone who is always carrying a load but refusing to bend. Constantly protecting, providing comfort, and experiencing close calls. This special kind of person is a great source of inspiration to many out there who face smaller battles on a daily basis.</div><div><br /></div><div>You never know who is watching you push on, and wondering if they can do it, too. </div><div><br /></div><div>You may be one of those multiple food allergy warriors, and you are reading this right now thinking, "Yup, this is so true." Just remember you are stronger, you are braver, and you have what it takes to continue pushing on!</div><div><br /></div><div>A fellow Multiple Food Allergy Warrior,</div><div>~Gluten Free Em</div><div><br /></div><div><br /></div><div>Since 2012, Em has been blogging about the Gluten Free diet, and multiple food allergies. Her recipes and words of encouragement have brought hope to many on this journey. You can get your copy of her cookbook, "Cooking Gluten and Corn Free with Gluten Free Em" on Amazon <a href="https://www.amazon.com/author/emkennedy" target="_blank">here:</a></div><div><br /></div>EM KENNEDYhttp://www.blogger.com/profile/10290909441734338060noreply@blogger.com0tag:blogger.com,1999:blog-5635546503605415172.post-87738487685601912142021-06-20T17:06:00.001-07:002021-06-20T17:06:16.975-07:00Razorback Duck Casserole<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKjR2u1H-qYzrXe6HBvRJayLgTCYhxELyHkyXlIwEiqfsmdHZ5HWAh4sQcrOQBhrNaK-eM-OcrpYNi13oIijrO8kKUlxPRR0s4CwoxCfQeEnOkz_pDYyh2DGGF-yvDvhHl6wSWJlLPbSA/s2543/20210620_193120.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1236" data-original-width="2543" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKjR2u1H-qYzrXe6HBvRJayLgTCYhxELyHkyXlIwEiqfsmdHZ5HWAh4sQcrOQBhrNaK-eM-OcrpYNi13oIijrO8kKUlxPRR0s4CwoxCfQeEnOkz_pDYyh2DGGF-yvDvhHl6wSWJlLPbSA/s320/20210620_193120.jpg" width="320" /></a></div><p>This is a great way to use up leftover duck. And it is delicious as a brunch dish as well as for late night snacking. Enjoy!</p><p>Ingredients:</p><p>About 2 cups leftover duck meat from the back of duck</p><p>1 large zucchini</p><p>1 large red onion</p><div><br /></div><div>Batter:</div><div>
About 2 cups or so flour. </div><div>3/4 teaspoon of baking soda<br />
3/4 teaspoon salt <br />
Olive oil.<br />
More oil for brushing on top.<br />
<br />
Line parchment paper on unglazed stone bar pan. Spread a thin layer of batter over pan. Thinly slice zucchini in circles and lay in even rows. Dice red onion and spread evenly throughout. Spread meat over the onions. Add layer of batter on top covering as much as possible. Especially cover meat to prevent drying out. Bake at 425° for 30-45 minutes, basting halfway through with olive oil. Bake until golden on the bottom.<br />
Salt the top right after removing it from the oven. Serves 5.<!--/data/user/0/com.samsung.android.app.notes/files/share/clipdata_210620_200059_585.sdoc--></div><div><br /></div><div>~Em Kennedy </div><div>Copyright 2021</div>EM KENNEDYhttp://www.blogger.com/profile/15528015134496596947noreply@blogger.com0tag:blogger.com,1999:blog-5635546503605415172.post-28912890689156463272021-04-19T08:07:00.003-07:002021-04-19T08:07:38.390-07:00Important Announcements for those who follow by email<p>Blogger has just announced that very soon follow by email feature of this blog will be going away. If you are signed up for automatic emails for each new post, please reach out to me at contactglutenfreeem@gmail.com as I am compiling an email list.</p>EM KENNEDYhttp://www.blogger.com/profile/15528015134496596947noreply@blogger.com0tag:blogger.com,1999:blog-5635546503605415172.post-66060185139302573582021-02-27T16:05:00.004-08:002021-02-27T16:05:52.806-08:00Gluten and Corn Free Cookbook<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfZcFQoLdBG-LNfEtAlI1fFmmqVdO1UWUO6Slh7oFtwia_Iy9OEgT5A9yaCtrHg3XVzurkGY7yoC5T1y5TP9ecSGIUMqC4Q3McfZxvtPJtyQDqZ69GDwIY88XRFOb-5nYI3Hhvlh8VnM/s1080/IMG_20210226_183601_134.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDfZcFQoLdBG-LNfEtAlI1fFmmqVdO1UWUO6Slh7oFtwia_Iy9OEgT5A9yaCtrHg3XVzurkGY7yoC5T1y5TP9ecSGIUMqC4Q3McfZxvtPJtyQDqZ69GDwIY88XRFOb-5nYI3Hhvlh8VnM/s320/IMG_20210226_183601_134.jpg" /></a></div><br /><p></p><h3 class="CDt4Ke zfr3Q OmQG5e" dir="ltr" id="h.f3a1649mro16" style="box-sizing: border-box; color: #0c83d1; font-family: "Open Sans", sans-serif; font-size: 13pt; font-variant-ligatures: none; line-height: 1.75; margin: 0px; outline: none; padding-bottom: 0px; padding-top: 0px; pointer-events: none; position: relative; text-align: justify; text-decoration-line: inherit;">Get your signed copy of Gluten Free Em's new cookbook! Featuring many recipes that are tailored to food allergy cooking. Including corn free, citrus free, gluten free, legume free, egg free, nut free, and even some dairy free options. For those allergic to traditional meats, this book also offers recipes made with exotic meats including antelope, venison, duck, pheasant, quail, and more! It contains 117 pages, and over 40 recipes including her popular gluten and corn free white bread recipe. This book stems from Gluten Free Em's own struggle with MCAS, and will be a help to anyone dealing with a mast cell disorder or other disorder that causes multiple food allergies.</h3><div>To preorder please click <a href="https://sites.google.com/u/1/d/1WYorTcAtyWz41jHH7dSwFnSGEUck5umF/edit" target="_blank">here:</a></div><div><br /></div>EM KENNEDYhttp://www.blogger.com/profile/15528015134496596947noreply@blogger.com0tag:blogger.com,1999:blog-5635546503605415172.post-68381281123531333812021-02-26T14:02:00.004-08:002021-02-26T14:02:33.479-08:00"Cooking Gluten and Corn Free" new cookbook announcement!<p style="text-align: center;"><span style="color: red; font-size: x-large;"><u><a href=" https://sites.google.com/view/glutenfreeemcookbook/home" target="_blank">I am thrilled to announce that my new cookbook is available for pre-order!!!!</a></u></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeju1o4PPQSULHowqN_8vOxA_3kEuxcjE7mv27tkEWV3PghTJxbh7Qls7dvG-3aGp2pe4mMmejeiV4rdJ1tOEvlM107pUzBXjifFqwky9MEn_YVk_wsd71XhvF73OpvgWHcUBCwb0be4w/s1080/Gluten+Free+Em+cookbook+Cover+mockup.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeju1o4PPQSULHowqN_8vOxA_3kEuxcjE7mv27tkEWV3PghTJxbh7Qls7dvG-3aGp2pe4mMmejeiV4rdJ1tOEvlM107pUzBXjifFqwky9MEn_YVk_wsd71XhvF73OpvgWHcUBCwb0be4w/s320/Gluten+Free+Em+cookbook+Cover+mockup.png" /></a></div><br /><h3 dir="ltr" style="line-height: 1.7500000000000002; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="color: #0c83d1; font-family: "Open Sans"; font-size: 13pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Get your signed copy of Gluten Free Em's new cookbook! Featuring many recipes that are tailored to food allergy cooking. Including corn free, citrus free, gluten free, legume free, egg free, nut free, and even some dairy free options. For those allergic to traditional meats, this book also offers recipes made with exotic meats including antelope, venison, duck, pheasant, quail, and more! It contains 117 pages, and over 40 recipes including her popular gluten and corn free white bread recipe. This book stems from Gluten Free Em's own struggle with MCAS, and will be a help to anyone dealing with a mast cell disorder or other disorder that causes multiple food allergies.</span></h3><p><span style="background-color: #f0f2f5; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 18.75px;"><a href=" https://sites.google.com/view/glutenfreeemcookbook/home" target="_blank">Check it out here!</a></span></p>EM KENNEDYhttp://www.blogger.com/profile/10290909441734338060noreply@blogger.com0tag:blogger.com,1999:blog-5635546503605415172.post-9717767022743044002021-01-19T14:53:00.001-08:002021-01-19T14:53:33.025-08:00Special Announcement: New Cookbook Coming Soon!!!<p> </p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnEiTJXEPdNwIMrr5in_4oso1xaJq2lgX4xSK1OAawakAkGxuvVFdIrw_Y8Dt6IYcdnQt4i8vz3g50Ki1odr9bw1C5-TjCrW5UMu50gG6tgT13dlg0YyH1fKzxAIMYrUw2krh2de1S9_s/s1080/Gluten+Free+Em+cookbook+Cover+mockup.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnEiTJXEPdNwIMrr5in_4oso1xaJq2lgX4xSK1OAawakAkGxuvVFdIrw_Y8Dt6IYcdnQt4i8vz3g50Ki1odr9bw1C5-TjCrW5UMu50gG6tgT13dlg0YyH1fKzxAIMYrUw2krh2de1S9_s/w400-h400/Gluten+Free+Em+cookbook+Cover+mockup.png" width="400" /></a></div><br /><br /></div><p>"Cooking Gluten and Corn Free with Gluten Free Em" is coming soon! Keep your eye out for the announcement, and be ready to pre-order your own copy, as these will go fast!! This fantastic cookbook will feature the recipes that have been staple foods in our home for the last 9 years. Many of the recipes are free of the top 8 allergens as well as Gluten and Corn. From biscuits, to pizza, to entrees, and side dishes... your mouth will water as you prepare these foods for your family!</p><p><br /></p><p></p>EM KENNEDYhttp://www.blogger.com/profile/10290909441734338060noreply@blogger.com0tag:blogger.com,1999:blog-5635546503605415172.post-45402273665302543422021-01-14T12:58:00.000-08:002021-01-14T12:58:15.067-08:00Gluten and Corn Free Workshop!<p>I am excited to announce our very first Gluten and Corn Free Workshop being held on Zoom tomorrow, January 15th, at 8pm Eastern time. Come with a pen and paper ready to take notes and enjoy the recipe demonstration as well as a dedicated question and answer session!</p><p>To register please visit</p><p>https://forms.gle/qNDqDp6oML1ZhyMH9</p><p>There are only a few seats left so please register soon to be included!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWcz_o5b8g9n85jwiin09bh6ieut5Tj0t13LG4_mKbjCEG70kPmKLgA5CiDWNXtPpjjQbgsaF1tmJqiJDu9VEE5Rm95GDEWnd99E0XWF562nBo5fc0qU_Cd4-KzNNE56hsoxZTYm-Ndqc/s2048/20210114_155705_0000.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWcz_o5b8g9n85jwiin09bh6ieut5Tj0t13LG4_mKbjCEG70kPmKLgA5CiDWNXtPpjjQbgsaF1tmJqiJDu9VEE5Rm95GDEWnd99E0XWF562nBo5fc0qU_Cd4-KzNNE56hsoxZTYm-Ndqc/s320/20210114_155705_0000.png" /></a></div><br /><p><br /></p><p><br /></p>EM KENNEDYhttp://www.blogger.com/profile/15528015134496596947noreply@blogger.com0tag:blogger.com,1999:blog-5635546503605415172.post-63004857247523762692020-11-17T14:38:00.004-08:002020-11-17T17:20:15.351-08:00Gluten Free Bison and Pepper Jack Stromboli<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ6s914VDzQT9gdFEgrDtoFEl9VAyHoRNKT7AsUJJOgcbayzQ2iBxY5B6Bu14dzE0zTNAfhMCad7AIZzRddQWruwUc9-gN88fDGOwGv-o6Uj2ttTrUC0YP87GTG1SJWx2S9Nvgq9XQRVg/s1440/IMG_20201113_191627_852.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ6s914VDzQT9gdFEgrDtoFEl9VAyHoRNKT7AsUJJOgcbayzQ2iBxY5B6Bu14dzE0zTNAfhMCad7AIZzRddQWruwUc9-gN88fDGOwGv-o6Uj2ttTrUC0YP87GTG1SJWx2S9Nvgq9XQRVg/s320/IMG_20201113_191627_852.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhwF2O2AvuiALIvyTJCTm8qS3b6DjSR6TKlyNSRQNUcD9WDN7mohC9XQIDgP238andoomef7AyzcM9KL6-x9lzvyNKJnSrLJ0NhqNtVbRpEnL-dRPzWP0LnIiabJ8XBja7uxyv6C9itRs/s1440/IMG_20201113_191627_862.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhwF2O2AvuiALIvyTJCTm8qS3b6DjSR6TKlyNSRQNUcD9WDN7mohC9XQIDgP238andoomef7AyzcM9KL6-x9lzvyNKJnSrLJ0NhqNtVbRpEnL-dRPzWP0LnIiabJ8XBja7uxyv6C9itRs/s320/IMG_20201113_191627_862.jpg" /></a></div><p><br /></p><p>Next time you have leftover steaks sitting in the fridge, and you are wondering what to make with them....try stromboli!</p><p>About 2 cups of leftover bison steaks chopped finely.</p><p>1 jar of Newman's Own Mild or Medium Salsa.</p><p>1 pound of pepper jack cheese grated or cubed.</p><p>Fresh oregano leaves chopped finely.</p><p>Any other toppings your heart desires 😀!</p><p><br /></p><p>To make the crust, mix 2 cups of freshly milled brown rice flour to a medium mixing bowl. Add 1 teaspoon of baking soda. 3/4 teaspoon of salt. Mix well. Add 1 1/2 - 2 cups full fat high protein Greek yogurt. (We use Oikos) Add 1/4 cup extra virgin olive oil. Mix well. The dough should be moist and all the flour incorporated into the dough. Adjust yogurt amount to get this result. Take half of the dough and place it on a piece of parchment paper. Add another piece of parchment paper on top of the dough to prevent sticking to the rolling pin. Roll it thin to about 1/4 inch or less. Like the thickness of pie crust. Remove top piece of parchment paper. Fill one side with half of the toppings leaving room on the edge for the dough to be sealed. Then fold the other half of the dough over as a lid sealing the edges by pinching them together. Cut two or three vents on the top of the stromboli with a fork.</p><p>Repeat for remaining dough. Transfer both stromboli to an unglazed stone leaving the parchment paper under them, and bake at 425° for 20-30 minutes or until golden brown.</p><p>Cool for a few minutes before cutting and serving! Enjoy!</p><p>Have a Happy, Healthy, Gluten Free day!</p><p>~Gluten Free Em~</p>EM KENNEDYhttp://www.blogger.com/profile/15528015134496596947noreply@blogger.com0tag:blogger.com,1999:blog-5635546503605415172.post-45756072702089107822020-09-21T12:07:00.000-07:002020-09-21T12:07:04.313-07:00Stir Fried Veggies-- a Light and Easy Meal for Anytime of the Day!<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://www.facebook.com/GlutenFreeEm"><img border="0" data-original-height="1473" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDCBMY6bVBlu1gme6bs6S4kkSJCV4LR-C9bUXL3U4yO6kVVbwjTRKj2IaP1I8EfD7vmrVNWyMnvdrU-Mr8HPQ30U4Aai6PP-UF56GirAE0xLK-Sv-pzqTnyFhMl4F2FAeqBlgiE95KqTU/w391-h400/stir+fry.jpg" width="391" /></a></div><br /><p></p><p><span style="background-color: white; color: #050505; font-family: inherit; font-size: 18.75px; white-space: pre-wrap;"><br /></span></p><p><span style="background-color: white; color: #050505; font-family: inherit; font-size: 18.75px; white-space: pre-wrap;">How about some stir fried veggies to get your morning started, or for anytime of the day, really! Healthy oil, fiber, and vitamins! </span><span style="background-color: white; color: #050505; font-family: inherit; font-size: 18.75px; white-space: pre-wrap;"><a class="oajrlxb2 g5ia77u1 qu0x051f esr5mh6w e9989ue4 r7d6kgcz rq0escxv nhd2j8a9 nc684nl6 p7hjln8o kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x jb3vyjys rz4wbd8a qt6c0cv9 a8nywdso i1ao9s8h esuyzwwr f1sip0of lzcic4wl q66pz984 gpro0wi8 b1v8xokw" href="https://www.facebook.com/hashtag/glutenfree?__eep__=6&__cft__[0]=AZVjTJhLJwH6J7JgyrnPdGjmVD3J3-buaX5KzJ8oaeAV4P4KhqrfR3qfUeP40qj6W4D5SPIYwAEJENy-Ll-mzPeS6KpBvMvmPtznil7igNivh-6KkA8Jpr68HTYqF839s8eHuHf-pH12rDS8yaFY4eUYTh86KUkO0Tkq_AyT4i2w_BLWAhI7myEG1e5WEjADgNpEBBBeDQNH_Wr9K2ao-stOX6mZ8uXxmr90qc_8cXIp8Q&__tn__=*NK-R" role="link" style="-webkit-tap-highlight-color: transparent; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: inherit; list-style: none; margin: 0px; outline: none; 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background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: inherit; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration-line: none; touch-action: manipulation;" tabindex="0">#nutfree</a></span><span style="background-color: white; color: #050505; font-family: inherit; font-size: 18.75px; white-space: pre-wrap;"> </span><span style="background-color: white; color: #050505; font-family: inherit; font-size: 18.75px; white-space: pre-wrap;"><a class="oajrlxb2 g5ia77u1 qu0x051f esr5mh6w e9989ue4 r7d6kgcz rq0escxv nhd2j8a9 nc684nl6 p7hjln8o kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x jb3vyjys rz4wbd8a qt6c0cv9 a8nywdso i1ao9s8h esuyzwwr f1sip0of lzcic4wl q66pz984 gpro0wi8 b1v8xokw" href="https://www.facebook.com/hashtag/annattofree?__eep__=6&__cft__[0]=AZVjTJhLJwH6J7JgyrnPdGjmVD3J3-buaX5KzJ8oaeAV4P4KhqrfR3qfUeP40qj6W4D5SPIYwAEJENy-Ll-mzPeS6KpBvMvmPtznil7igNivh-6KkA8Jpr68HTYqF839s8eHuHf-pH12rDS8yaFY4eUYTh86KUkO0Tkq_AyT4i2w_BLWAhI7myEG1e5WEjADgNpEBBBeDQNH_Wr9K2ao-stOX6mZ8uXxmr90qc_8cXIp8Q&__tn__=*NK-R" role="link" style="-webkit-tap-highlight-color: transparent; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: inherit; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration-line: none; touch-action: manipulation;" tabindex="0">#annattofree</a></span><span style="background-color: white; color: #050505; font-family: inherit; font-size: 18.75px; white-space: pre-wrap;"> </span><span style="background-color: white; color: #050505; font-family: inherit; font-size: 18.75px; white-space: pre-wrap;"><a class="oajrlxb2 g5ia77u1 qu0x051f esr5mh6w e9989ue4 r7d6kgcz rq0escxv nhd2j8a9 nc684nl6 p7hjln8o kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x jb3vyjys rz4wbd8a qt6c0cv9 a8nywdso i1ao9s8h esuyzwwr f1sip0of lzcic4wl q66pz984 gpro0wi8 b1v8xokw" href="https://www.facebook.com/hashtag/carrageenanfree?__eep__=6&__cft__[0]=AZVjTJhLJwH6J7JgyrnPdGjmVD3J3-buaX5KzJ8oaeAV4P4KhqrfR3qfUeP40qj6W4D5SPIYwAEJENy-Ll-mzPeS6KpBvMvmPtznil7igNivh-6KkA8Jpr68HTYqF839s8eHuHf-pH12rDS8yaFY4eUYTh86KUkO0Tkq_AyT4i2w_BLWAhI7myEG1e5WEjADgNpEBBBeDQNH_Wr9K2ao-stOX6mZ8uXxmr90qc_8cXIp8Q&__tn__=*NK-R" role="link" style="-webkit-tap-highlight-color: transparent; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: inherit; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration-line: none; touch-action: manipulation;" tabindex="0">#carrageenanfree</a></span><span style="background-color: white; color: #050505; font-family: inherit; font-size: 18.75px; white-space: pre-wrap;"> </span><span style="background-color: white; color: #050505; font-family: inherit; font-size: 18.75px; white-space: pre-wrap;"><a class="oajrlxb2 g5ia77u1 qu0x051f esr5mh6w e9989ue4 r7d6kgcz rq0escxv nhd2j8a9 nc684nl6 p7hjln8o kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x jb3vyjys rz4wbd8a qt6c0cv9 a8nywdso i1ao9s8h esuyzwwr f1sip0of lzcic4wl q66pz984 gpro0wi8 b1v8xokw" href="https://www.facebook.com/hashtag/dairyfree?__eep__=6&__cft__[0]=AZVjTJhLJwH6J7JgyrnPdGjmVD3J3-buaX5KzJ8oaeAV4P4KhqrfR3qfUeP40qj6W4D5SPIYwAEJENy-Ll-mzPeS6KpBvMvmPtznil7igNivh-6KkA8Jpr68HTYqF839s8eHuHf-pH12rDS8yaFY4eUYTh86KUkO0Tkq_AyT4i2w_BLWAhI7myEG1e5WEjADgNpEBBBeDQNH_Wr9K2ao-stOX6mZ8uXxmr90qc_8cXIp8Q&__tn__=*NK-R" role="link" style="-webkit-tap-highlight-color: transparent; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: inherit; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration-line: none; touch-action: manipulation;" tabindex="0">#dairyfree</a></span><span style="background-color: white; color: #050505; font-family: inherit; font-size: 18.75px; white-space: pre-wrap;"> </span><span style="background-color: white; color: #050505; font-family: inherit; font-size: 18.75px; white-space: pre-wrap;"><a class="oajrlxb2 g5ia77u1 qu0x051f esr5mh6w e9989ue4 r7d6kgcz rq0escxv nhd2j8a9 nc684nl6 p7hjln8o kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x jb3vyjys rz4wbd8a qt6c0cv9 a8nywdso i1ao9s8h esuyzwwr f1sip0of lzcic4wl q66pz984 gpro0wi8 b1v8xokw" href="https://www.facebook.com/hashtag/eggfree?__eep__=6&__cft__[0]=AZVjTJhLJwH6J7JgyrnPdGjmVD3J3-buaX5KzJ8oaeAV4P4KhqrfR3qfUeP40qj6W4D5SPIYwAEJENy-Ll-mzPeS6KpBvMvmPtznil7igNivh-6KkA8Jpr68HTYqF839s8eHuHf-pH12rDS8yaFY4eUYTh86KUkO0Tkq_AyT4i2w_BLWAhI7myEG1e5WEjADgNpEBBBeDQNH_Wr9K2ao-stOX6mZ8uXxmr90qc_8cXIp8Q&__tn__=*NK-R" role="link" style="-webkit-tap-highlight-color: transparent; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: inherit; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration-line: none; touch-action: manipulation;" tabindex="0">#eggfree</a></span><span style="background-color: white; color: #050505; font-family: inherit; font-size: 18.75px; white-space: pre-wrap;"> </span><span style="background-color: white; color: #050505; font-family: inherit; font-size: 18.75px; white-space: pre-wrap;"><a class="oajrlxb2 g5ia77u1 qu0x051f esr5mh6w e9989ue4 r7d6kgcz rq0escxv nhd2j8a9 nc684nl6 p7hjln8o kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x jb3vyjys rz4wbd8a qt6c0cv9 a8nywdso i1ao9s8h esuyzwwr f1sip0of lzcic4wl q66pz984 gpro0wi8 b1v8xokw" href="https://www.facebook.com/hashtag/veganrecipe?__eep__=6&__cft__[0]=AZVjTJhLJwH6J7JgyrnPdGjmVD3J3-buaX5KzJ8oaeAV4P4KhqrfR3qfUeP40qj6W4D5SPIYwAEJENy-Ll-mzPeS6KpBvMvmPtznil7igNivh-6KkA8Jpr68HTYqF839s8eHuHf-pH12rDS8yaFY4eUYTh86KUkO0Tkq_AyT4i2w_BLWAhI7myEG1e5WEjADgNpEBBBeDQNH_Wr9K2ao-stOX6mZ8uXxmr90qc_8cXIp8Q&__tn__=*NK-R" role="link" style="-webkit-tap-highlight-color: transparent; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: inherit; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration-line: none; touch-action: manipulation;" tabindex="0">#veganrecipe</a></span></p><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 18.75px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">Feeds two. (Or one if it's me <span class="pq6dq46d tbxw36s4 knj5qynh kvgmc6g5 ditlmg2l oygrvhab nvdbi5me sf5mxxl7 gl3lb2sf hhz5lgdu" style="display: inline-flex; font-family: inherit; height: 16px; margin: 0px 1px; vertical-align: middle; width: 16px;"><img alt="🙂" height="16" src="https://static.xx.fbcdn.net/images/emoji.php/v9/t4c/1/16/1f642.png" style="border: 0px;" width="16" /></span> ) Multiply it by 3 for a family of 5.</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 18.75px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">3 large organic golden potatoes peeled and diced </div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 18.75px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">2 large organic carrots peeled and sliced</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 18.75px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">1 small yellow organic onion diced</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 18.75px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">About 3 tablespoons of extra virgin olive oil </div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 18.75px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">1 1/2 cups of frozen organic broccoli florets </div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 18.75px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">Combine everything but broccoli in a medium nonstick skillet. Cook until the potatoes start to brown, then add broccoli. Cook until slightly browned. Sometimes I toss in 1/4 cup roasted pumpkin seeds as well. Then serve!</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 18.75px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">Enjoy!</div></div><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="background-color: white; color: #050505; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; font-size: 18.75px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">If you try this, let me know how you liked it!</div></div>EM KENNEDYhttp://www.blogger.com/profile/10290909441734338060noreply@blogger.com0tag:blogger.com,1999:blog-5635546503605415172.post-71786526829967583712020-04-19T13:31:00.000-07:002020-04-19T13:34:04.541-07:00Scalloped Potato Casserole Em Style<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">3 pounds of
organic red potatoes peeled and shredded<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">1 small
onion shredded or diced very small<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">2-3
tablespoons of fresh organic oregano leaves chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">Salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">1/2-1 pound
of cheddar cheese (white cheese that is annatto free)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">1-2 cups
milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">2
tablespoons extra virgin olive oil<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">Shred
potatoes and onions to resemble hash browns. Oil the bottom of a 13x9 glass-baking
pan. Spread the potato and onions in the pan evenly. Add oregano evenly
throughout. Salt well… as the potatoes will soak up the salt and may need more
than normal. Add milk over top. Shred the cheese and distribute evenly across the
top. Bake at 350° on next to the bottom rack for about an hour or until the
potatoes are softened and the cheese is browned. Let it set for a few minutes
before cutting and serving. Enjoy!<o:p></o:p></span><br />
<span style="font-size: 18.0pt; line-height: 115%;"><br /></span>
<br />
<div style="text-align: center;">
<span style="font-size: 18.0pt; line-height: 115%;">Have a Happy, Healthy, Gluten Free day!</span></div>
<div style="text-align: center;">
<span style="font-size: 18.0pt; line-height: 115%;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: 18.0pt; line-height: 115%;">~Gluten Free Em~</span><br />
<span style="font-size: 18.0pt; line-height: 115%;"><br /></span></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKatfBiBIi2evJQu4hFGqUDH-EhVOOJGENiHVTG5IFAh882wWCsYVtOl7IIDhtW4aMka3Sl3H1jcJr0xnMtLbiBzdB04tNZ_ysu0XJ7UuCHaRbHaTOry36IosooiVqVX4v09wMOvcQcGo/s1600/20200419_145524.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKatfBiBIi2evJQu4hFGqUDH-EhVOOJGENiHVTG5IFAh882wWCsYVtOl7IIDhtW4aMka3Sl3H1jcJr0xnMtLbiBzdB04tNZ_ysu0XJ7UuCHaRbHaTOry36IosooiVqVX4v09wMOvcQcGo/s320/20200419_145524.jpg" width="320" /></a></div>
<span style="font-size: 18.0pt; line-height: 115%;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: 18.0pt; line-height: 115%;">Em Kennedy</span></div>
<div style="text-align: center;">
<span style="font-size: 18.0pt; line-height: 115%;">Copyright 2020</span></div>
<div style="text-align: center;">
<br /></div>
<span style="font-size: 18.0pt; line-height: 115%;"><br /></span>
<span style="font-size: 24px;">For a Downloadable/Printable PDF version of this recipe, please click the Paypal buy now button below! (Only $1.99 and you can add it to your recipe collection!)</span></div>
<br />
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EM KENNEDYhttp://www.blogger.com/profile/10290909441734338060noreply@blogger.com0tag:blogger.com,1999:blog-5635546503605415172.post-35565292309745035122020-04-15T14:10:00.000-07:002020-04-15T14:17:50.217-07:00Gluten Free Em’s Favorite White Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_GgYLWT4wP14DrurIWoGfKyJF5Phzrgu5uQyxyZItFFfU7dcGraiJWsS6UalZemeN70eAL6v2Yt1eSm5KNoBF_dzxpSolvsKYGw5M2VVt2ou6CpBsnNFKZZ0iAm-2IEq-xO9dSdAX5U/s1600/gluten+free+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_GgYLWT4wP14DrurIWoGfKyJF5Phzrgu5uQyxyZItFFfU7dcGraiJWsS6UalZemeN70eAL6v2Yt1eSm5KNoBF_dzxpSolvsKYGw5M2VVt2ou6CpBsnNFKZZ0iAm-2IEq-xO9dSdAX5U/s400/gluten+free+bread.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">This bread
takes a little effort, but is worth every bit of it! Fresh out of the bread
machine it has a moist texture and is great for sandwiches. Of course, after a
day or two it dries out and gets crumbly like all homemade bread. That is never
a problem in my home though, because we eat it all up in one day!!!<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">Shopping
list:<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">Eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">Milk<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">Sugar in the
Raw (Or brown, or white will do.)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">Apple cider
vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">Salt<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">Honey (Raw
honey if possible)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">Olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">White rice
flour (Bob’s Red Mill is the brand that I recommend on all the flours except brown
rice.)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">Brown rice
flour (Freshly milled using a Wondermill is how I do it.)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">Tapioca
starch<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">Potato
starch<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">Almond meal<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">Active dry
yeast (Make sure it says it is gluten free)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">If you don’t
have a corn allergy, you can also purchase xanthan gum and use a small amount,
but it is not required. It does give it a more elastic texture, which makes it
that much closer to the white bread you are used to. I personally do not use it
any more.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">If you have
a bread machine:<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">Mix together…<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">2 whole eggs
plus 2 egg whites<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">1 cup milk<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">1 teaspoon
apple cider vinegar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">3
tablespoons Sugar in the raw (or brown
sugar)<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">1 teaspoon
salt<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">1/3 cup of
olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">2
tablespoons honey<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">Break up the
yolks with a fork and add honey to the bread pan covering the paddle thoroughly
with honey. Pour in liquid mixture.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">Add dry
ingredients…<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">1/2 cup
brown rice flour<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">1 1/2 cup
white rice flour<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">3/4 cup
tapioca starch<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">3/4 cup
potato starch<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">1/4 cup
almond meal<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">2 teaspoons
of yeast/ or one packet<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">Set bread
machine on basic with medium crust and don’t forget to scrape the edges to
ensure all dry ingredients are mixed in to the batter.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">Without a
bread machine:<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: 18.0pt; line-height: 115%;">Mix the same
liquid ingredients with a mixer until the eggs are frothy. Slowly add dry
ingredients, scraping edge of bowl to mix thoroughly. Transfer to a greased and
floured loaf pan leaving at least an inch space at the top of the pan for the
dough to rise. (Can be divided into two smaller loaves if desired.) Heat oven
to 200°, then turn off. Place pan with dough into the warm oven to rise. In
about an hour dough should be nearly doubled. Gently press the top of the loaf
until it deflates slightly. Let rise again for 1 hour. Bake at 325° for roughly
45 minutes, or until top is very dark and toothpick inserted in the middle
comes out clean. Baking time will vary based of your oven.<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: "calibri" , "sans-serif"; font-size: 18.0pt; line-height: 115%;">If you don’t have a bread machine and are
serious about going gluten free—Do yourself a favor and Go GET ONE! They save
you time, effort, and money. They make the bread much better in texture and
taste, not to mention nutrition from fresh ingredients. You will be happy you
did!</span></div>
<span style="font-family: "calibri" , "sans-serif"; font-size: 18.0pt; line-height: 115%;"><br /></span>
<br />
<div style="text-align: center;">
<span style="font-family: "calibri" , "sans-serif"; font-size: 18.0pt; line-height: 115%;">~Em Kennedy~</span></div>
<div style="text-align: center;">
<span style="font-family: "calibri" , "sans-serif"; font-size: 18.0pt; line-height: 115%;">Copyright 2016</span><br />
<span style="font-family: "calibri" , "sans-serif"; font-size: 18.0pt; line-height: 115%;"><br /></span>
<span style="font-family: "calibri" , "sans-serif"; font-size: 18.0pt; line-height: 115%;">For a Downloadable/Printable PDF version of this recipe, click the Paypal pay now button below!</span><br />
<span style="font-family: "calibri" , "sans-serif"; font-size: 18.0pt; line-height: 115%;"><br /></span></div>
<br />
<a href="http://glutenfreeem.fetchapp.com/sell/c6127e4c"><img alt="" src="https://www.paypal.com/en_US/i/btn/btn_buynow_LG.gif"></a>EM KENNEDYhttp://www.blogger.com/profile/15528015134496596947noreply@blogger.com0tag:blogger.com,1999:blog-5635546503605415172.post-31731956175213112082020-04-05T09:36:00.001-07:002020-10-28T06:35:28.236-07:00Quick and Easy Gluten Free PizzaWho doesn't like a good pizza, right? Food allergies can really limit the availability of safe foods, and pizza is no exception. But not any longer!!! Here is my personal corn free, gluten free, legume free pizza recipe! This can easily be nut free as well by simply leaving out the almond flour.<br />
<br />
<span style="font-size: large;"><b>Quick and Easy Gluten Free Pizza</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPrJeRQu6V-RaTxPTGtum1JbgTXH5n7Fa_uJbzc_-Gncw2h1PVQ_uUpBKjOhlDm-sp95j16lMBBwJg2NZqHm_Axo9krdUljIFy6ydnn-B7PsVfRN6PS8lWTwO8FV6smPwOz3ZuEJ3Mgzw/s2048/IMG_20200919_201854_934.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPrJeRQu6V-RaTxPTGtum1JbgTXH5n7Fa_uJbzc_-Gncw2h1PVQ_uUpBKjOhlDm-sp95j16lMBBwJg2NZqHm_Axo9krdUljIFy6ydnn-B7PsVfRN6PS8lWTwO8FV6smPwOz3ZuEJ3Mgzw/s320/IMG_20200919_201854_934.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>
<span style="font-size: large;"><b><br /></b></span>
<br />
<span style="font-size: large;">2 cups freshly milled brown rice flour</span><br />
<span style="font-size: large;">1/2 teaspoon baking soda</span><br />
<span style="font-size: large;">1/2-3/4 teaspoon salt</span><br />
<span style="font-size: large;">1 1/2 -2 cups high protein Greek Yogurt</span><br />
<span style="font-size: large;">1/4 cup olive oil</span><br />
<span style="font-size: large;">1/4 cup almond meal (optional)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Gluten and corn free toppings of your choice. Some recommended topping listed below.</span><br />
<span style="font-size: large;">Your favorite salsa or pizza sauce. (I use Newman's Own mild salsa)</span><br />
<span style="font-size: large;">3/4 pound grated Grazier's medium cheddar cheese (or your favorite cheese)</span><br />
<span style="font-size: large;">1-2 large white mushrooms sliced</span><br />
<span style="font-size: large;">1/2 a small onion diced</span><br />
<span style="font-size: large;">1/2 a bell pepper diced</span><br />
<span style="font-size: large;">ham or pepperoni diced (Applegate is a safe gluten free, corn free brand but always check the label to be sure as products can change)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preheat oven to 425°</span><br />
<span style="font-size: large;">Bake time is about 25 minutes or until crust is golden brown. (varies based on oven)</span><br />
<span style="font-size: large;">Makes (2) 13 x 9 pizza's or 2 medium round pizza's.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Mix dry ingredients together. Add yogurt to form moist dough. Adjust amount to make sure all flour is moistened. Add olive oil. Divide dough in half. Line 2 pizza pans with parchment paper. I use 13 x 9 glass pans or cookie sheets. Place dough in pans. Place another sheet of parchment paper on top of dough and work dough evenly throughout the pan. Do with other pan as well. Peel back top parchment paper slowly and gently. Add salsa or pizza sauce on top of moist dough, then add preferred toppings including cheese. Bake until edges start to brown, and cheese is starting to brown. Let cool for 5-10 minutes before attempting to cut and serve.</span><br />
<span style="font-size: large;">Enjoy!</span><br />
<span style="font-size: large;">~Gluten Free Em~</span><br />
<br />
<span style="font-size: x-small;">For a downloadable printable PDF version of this recipe, click on the Paypal buy now button below!</span><br />
<br />
<a href="http://glutenfreeem.fetchapp.com/sell/3e11e957"><img alt="" src="https://www.paypal.com/en_US/i/btn/btn_buynow_LG.gif" /></a>EM KENNEDYhttp://www.blogger.com/profile/15528015134496596947noreply@blogger.com0tag:blogger.com,1999:blog-5635546503605415172.post-41702550419444006212020-03-31T07:15:00.000-07:002020-03-31T07:17:11.796-07:00Gluten Free Em's Favorite Brownies<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 18.0pt; line-height: 115%;">www.glutenfreeem.com<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 18.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">2 cups
freshly milled brown rice flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">1/2 cup
almond meal<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">1/2 teaspoon
baking soda<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">3/4 teaspoon
salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">1/4-1/2 cup
cocoa powder (for richer brownies add more)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">2 eggs<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">1 cup sugar
in the raw (or white sugar)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">½ stick of
butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">1 teaspoon
vanilla flavoring<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">1 ½ - 2 cups
Greek yogurt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 18.0pt; line-height: 115%;">Sift
together dry ingredients, or at least stir well. Cream together butter and
eggs. Add sugar, vanilla flavoring, and Greek yogurt mixing well. Stir in
dry ingredients. Batter should be thick but moist. Adjust the amount of yogurt
accordingly so that dough is completely moist.<o:p></o:p></span></div>
<span style="font-family: "calibri" , "sans-serif"; font-size: 18.0pt; line-height: 115%;">Line a baking pan with parchment paper, or
butter and flour. Bake in 425° oven till toothpick inserted in the center comes
out nearly clean. Don't over bake! Enjoy</span><span style="font-family: "calibri" , "sans-serif"; font-size: 20.0pt; line-height: 115%;">!</span><br />
<span style="font-family: "calibri" , "sans-serif"; font-size: 20.0pt; line-height: 115%;"><br /></span>
<span style="font-family: calibri, sans-serif;">For a printable PDF version of this recipe, click the Paypal buy now button below!</span><br />
<a href="https://glutenfreeem.fetchapp.com/sell/3f9991dd"><img alt="" src="https://www.paypal.com/en_US/i/btn/btn_buynow_LG.gif" height="48" width="200"></a>EM KENNEDYhttp://www.blogger.com/profile/15528015134496596947noreply@blogger.com0tag:blogger.com,1999:blog-5635546503605415172.post-84785900116249146532020-03-19T11:56:00.002-07:002020-03-31T07:10:12.001-07:00Gluten Free Chili-Mac<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4w5Q_uv62r2BdY5JHUMsu6AZh7YsBagrMftuSznb-kqFC-x4VgotOgkm1g8SWpaL83tvNJrqwM7-QHtrjxJuEU3a0VT-Ws25BfcUNtF1qrbMt4QmxpyDXqlAGohJeXSkhvEaipopO0Q/s1600/Gluten+Free+Chili-Mac.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj4w5Q_uv62r2BdY5JHUMsu6AZh7YsBagrMftuSznb-kqFC-x4VgotOgkm1g8SWpaL83tvNJrqwM7-QHtrjxJuEU3a0VT-Ws25BfcUNtF1qrbMt4QmxpyDXqlAGohJeXSkhvEaipopO0Q/s640/Gluten+Free+Chili-Mac.png" width="640" /></a></div>
<br />
For a printable PDF version click on the Paypal buy now button below!<br />
<br />
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EM KENNEDYhttp://www.blogger.com/profile/15528015134496596947noreply@blogger.com0tag:blogger.com,1999:blog-5635546503605415172.post-12488934663349468412020-03-19T11:55:00.001-07:002021-03-01T14:42:29.167-08:00Em's Gluten Free Biscuits<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUsWpQGdXw5YHS8t29Ye0YMLlXsWFRDqa3Qa9_vKIhH-cscQt-oICvpmI-Eju5O3jrvqhyZCzImtEeJ8iKl8qXJ41XnzptfYDnxXrgzmOLTYqeqUiQgRbR5f-JbO9bivMktV7tCO4n3RE/s1600/IMG_20200417_141309_053.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUsWpQGdXw5YHS8t29Ye0YMLlXsWFRDqa3Qa9_vKIhH-cscQt-oICvpmI-Eju5O3jrvqhyZCzImtEeJ8iKl8qXJ41XnzptfYDnxXrgzmOLTYqeqUiQgRbR5f-JbO9bivMktV7tCO4n3RE/s320/IMG_20200417_141309_053.jpg" width="256" /></a></div>
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<span style="font-size: 20pt; line-height: 115%;">2 cups of freshly milled brown rice flour <o:p></o:p></span></div>
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<span style="font-size: 20pt; line-height: 115%;">1/2 teaspoon baking soda<o:p></o:p></span></div>
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<span style="font-size: 20pt; line-height: 115%;">1/2-3/4 teaspoon salt<o:p></o:p></span></div>
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<span style="font-size: 20pt; line-height: 115%;">1/2 stick of butter (1/4 cup)<o:p></o:p></span></div>
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<span style="font-size: 20pt; line-height: 115%;">Around 2 cups whole milk Greek yogurt<o:p></o:p></span></div>
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<span style="font-size: 20pt; line-height: 115%;">Preheat oven to 425°<o:p></o:p></span></div>
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<span style="font-size: 20pt; line-height: 115%;">Mix dry ingredients together well. Cut in butter until the
size of small peas. Add yogurt until all flour mixture is moist and coming
together to form dough. Gently form into balls containing about 1/8 of a cup of
dough each. Place them in a parchment paper lined 13x9 glass baking pan. Bake
at 425° until golden brown. </span><span style="font-size: 18pt; line-height: 115%;">(About 25-30 minutes)</span><span style="font-size: 20pt; line-height: 115%;"> This makes approximately 12 biscuits. Don't overwork the dough and they
will be amazing! <o:p></o:p></span></div>
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<span style="font-size: 18pt; line-height: 115%;">(Tip: The higher the protein content of the yogurt, the
better the biscuits will turn out. For best results, use a yogurt with at least
20 grams of protein per serving.)<o:p></o:p></span></div>
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To purchase Em's cookbook with this recipe in it, <a href="https://sites.google.com/u/1/d/1WYorTcAtyWz41jHH7dSwFnSGEUck5umF/edit" target="_blank">click here</a>: </div>
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EM KENNEDYhttp://www.blogger.com/profile/15528015134496596947noreply@blogger.com0tag:blogger.com,1999:blog-5635546503605415172.post-20468935311489478162019-10-21T13:54:00.001-07:002021-03-01T14:43:55.908-08:00Strict Avoidance Diet for Food Allergies and Gluten Sensitivity<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBe2tiGG_NRqHydqGJN2fyiR-gkfX44fv4DQiqvAj0W8nWZysHKcFAnsQ3SSkXUZqNS1h6vd9NetFDF_NQkJuePjPDPt6lKKrJWLSIzdk__1LEPxvPhzRCwmD5T2PJGTyNnvDM7QoiIE/s1600/foodallergyawareness+%25281%2529.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="800" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBe2tiGG_NRqHydqGJN2fyiR-gkfX44fv4DQiqvAj0W8nWZysHKcFAnsQ3SSkXUZqNS1h6vd9NetFDF_NQkJuePjPDPt6lKKrJWLSIzdk__1LEPxvPhzRCwmD5T2PJGTyNnvDM7QoiIE/s400/foodallergyawareness+%25281%2529.png" width="400" /></a></div>
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Ever have that awkward discussion with someone about your restricted diet???<br />
I have, many times. It doesn't get any easier, but at least over the last few years I have learned what to say. Many times I have been accused of having social anxiety because I won't eat at church or family gatherings. Many times I have been told that I am just out of touch. Many times, I have been made fun of, looked at like I was crazy, or simply not taken seriously. But the truth is, I have to follow a restricted diet to STAY ALIVE!!!<br />
FOOD ALLERGIES ARE REAL! They really do claim lives. An average of 5 people every day die of anaphylaxis, just in the USA! Thousands more end up in the hospital. Yes, it is real! Yes, it is to be taken seriously! Yes, there are preventative techniques. Avoid your known allergens. Carry two epipens at all times, and don't hesitate to use one if you experience difficulty breathing from an allergen exposure. Have an action plan, and make sure the whole family, friends, and coworkers know what to do if something goes wrong. Advocate for those with allergies, and stand up to the bullying regarding restricted diets!<br />
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Celiac Disease, and severe Gluten Sensitivity is real as well! It is not an allergy, but still requires complete avoidance. Celiac Disease is an immune response to ingestion of gluten. It harms the small intestine, leaving damage and causing malabsorption and malnutrition. It also carries many other symptoms.<br />
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Learn the symptoms. Recognize it. Follow avoidance diet, and keep yourself and those around you safe!<br />
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Have a Happy, Healthy, Gluten Free, Allergy Free Day!<br />
~Em Kennedy~<div><br /></div><div>To purchase a copy of Em's new cookbook titled "Cooking Gluten and Corn Free with Gluten Free Em" please <a href="https://sites.google.com/u/1/d/1WYorTcAtyWz41jHH7dSwFnSGEUck5umF/edit" target="_blank">click here</a>:</div>EM KENNEDYhttp://www.blogger.com/profile/15528015134496596947noreply@blogger.com0tag:blogger.com,1999:blog-5635546503605415172.post-75017057769020637502019-10-13T07:45:00.000-07:002020-03-31T06:52:55.948-07:00 Southwest Cabbage Roll Soup with antelope<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9kM1wVeTJFSarweG_dY3BY6mByCK8TpMng03EJxId8G8srg0wnT9T5xUxpNkRYZn8copTb04X6kPx_o0PFnsTzSdHDGqntoo8_fhb_n2xjxMGMUi2sr7iKgxHpCQOgzjRvdZG0B5zao/s1600/cabbage+roll+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9kM1wVeTJFSarweG_dY3BY6mByCK8TpMng03EJxId8G8srg0wnT9T5xUxpNkRYZn8copTb04X6kPx_o0PFnsTzSdHDGqntoo8_fhb_n2xjxMGMUi2sr7iKgxHpCQOgzjRvdZG0B5zao/s400/cabbage+roll+soup.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAoglr5S5fXSFtRBdw6BsEylrhu625sI8wZeVDORr9688sRW3cO4gltlAjxT40YV1AhhwDDTAGJ6Hkx5cnMARuXA_hs-ynbf_xoepFGHROwsq0iFlprqu1uL5fuURUV_HX2bH-G15qvEM/s1600/cabbage+roll+soup2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAoglr5S5fXSFtRBdw6BsEylrhu625sI8wZeVDORr9688sRW3cO4gltlAjxT40YV1AhhwDDTAGJ6Hkx5cnMARuXA_hs-ynbf_xoepFGHROwsq0iFlprqu1uL5fuURUV_HX2bH-G15qvEM/s200/cabbage+roll+soup2.jpg" width="200" /></a></div>
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You will need:<br />
1 head of green cabbage<br />
6-8 medium potatoes<br />
1 large onion<br />
1/4 cup olive oil<br />
1/2 head of cauliflower<br />
salt to taste<br />
3/4-1 pound ground antelope (or other ground red meat)</div>
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<span style="font-size: large;">Cut the core out of a head of green cabbage, boil till the layers separate easily (only a few minutes) Transfer the cabbage leaves to an ice water bath.</span></div>
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<span style="font-size: large;"><span style="background-color: white; color: #262626; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "helvetica" , "arial" , sans-serif;">Peel, and finely dice 6-8 medium potatoes. Dice one large onion. Cover the bottom of a large pot in olive oil. Place 3/4 of the onion into the oil. Cook on medium high till half cooked. Cut 1/2 a large head of cauliflower and throw into the pot with onions and oil. Stir often. As the onions just begin to brown, add 3/4 of the diced potatoes into the pot. Slice and add in the middle piece of the cabbage where the leaves were too small to stuff. Salt well. Add water to make a soup base. Simmer while you make the cabbage rolls.</span></span><br />
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<span style="font-size: large;"><span style="background-color: white; color: #262626; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "helvetica" , "arial" , sans-serif;">Mix 3/4-1 lb ground antelope (any ground red meat should do if you can't find antelope), add the remainder of the onions and potatoes and mix well. Cut the stems of the leaves down to 1/4 inch so they bend easily. Stuff the cabbage leaves with about an 1/8 of a cup of meat mix and roll them up, not forgetting to tuck in sides as you reach halfway while rolling.</span></span><br />
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<span style="font-size: large;"><span style="background-color: white; color: #262626; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "helvetica" , "arial" , sans-serif;">Add the rolls to the soup base. Be sure to place them flap down so they will stay closed while cooking. Do not stir once rolls have been placed in soup. Cover and simmer for 45 minutes to an hour.</span></span></div>
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<span style="font-size: large;"><span style="background-color: white; color: #262626; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "helvetica" , "arial" , sans-serif;">Serve for a hot comfort meal on a cold fall day! Enjoy!</span></span><br />
<span style="font-size: large;"><span style="background-color: white; color: #262626; font-family: , "blinkmacsystemfont" , "segoe ui" , "roboto" , "helvetica" , "arial" , sans-serif;">~Gluten Free Em~</span></span></div>
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<span style="font-size: medium;">For a printable PDF of this recipe click the button below to buy now through Paypal!</span></div>
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<a href="https://glutenfreeem.fetchapp.com/sell/ad135eeb"><img alt="" src="https://www.paypal.com/en_US/i/btn/btn_buynow_LG.gif"></a>EM KENNEDYhttp://www.blogger.com/profile/15528015134496596947noreply@blogger.com0tag:blogger.com,1999:blog-5635546503605415172.post-89229010591334967822019-08-27T08:17:00.000-07:002019-08-27T08:27:45.121-07:00Reader's Favorite 5 Star Review for "Could it Be Gluten?"<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, Times New Roman, serif; font-size: medium;">For immediate release:</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: medium;">Author's new book receives a warm literary welcome.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: medium;">Readers' Favorite announces the review of the Non-Fiction - Health - Medical book "Could It Be Gluten?" by EM Kennedy, currently available at <a href="http://www.amazon.com/gp/product/1520530625">http://www.amazon.com/gp/product/1520530625</a>.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: medium;"><br /></span></div>
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<a href="https://images-na.ssl-images-amazon.com/images/I/418RblDWodL._SL320_.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif; font-size: medium;"><img alt="" border="0" src="https://images-na.ssl-images-amazon.com/images/I/418RblDWodL._SL320_.jpg" style="border: 0px; box-sizing: border-box; font-weight: 700; margin-top: 8px; max-width: 100%; outline: none; padding: 0px; vertical-align: middle;" /></span></a><span style="font-family: Georgia, Times New Roman, serif; font-size: medium;">Readers' Favorite is one of the largest book review and award contest sites on the Internet. They have earned the respect of renowned publishers like Random House, Simon & Schuster, and Harper Collins, and have received the "Best Websites for Authors" and "Honoring Excellence" awards from the Association of Independent Authors. They are also fully accredited by the BBB (A+ rating), which is a rarity among Book Review and Book Award Contest companies.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: medium;">"Reviewed By Renee Guill for Readers' Favorite</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: medium;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: medium;">Could It Be Gluten? A guide to understanding the facts about the gluten free diet by EM Kennedy is a self-help book to help you get diagnosed to see if you need to adopt a gluten free diet. EM Kennedy explains how you should be tested for Coeliac Disease first before going on a diet. She talks about the symptoms and how they can be the same as other diseases like thyroid. She also tells you what foods and even non-food items have gluten in them and how to check for it. EM Kennedy even gives you recipes, though you need to get them at her website for which she shares a link.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: medium;">I thought that Could It Be Gluten? by EM Kennedy was extremely informative. I liked that she reminds people, in capital letters, that they need to be tested by a doctor first. I also liked how she tells readers what tests to take and what’s involved in the testing. EM Kennedy also explained how to do the elimination diet to find out if you have it. She mentioned all the foods involved. I was wondering what was left. She even mentions non-food items like toothpaste and shampoo. Who knew? She was extremely thorough and not too technical, so even I could understand it. It was a pretty quick read. I know I think I might have this, so if anyone even suspects they have a gluten issue, I highly recommend you read this book. It might help ease some of your anxiety."</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: medium;">You can learn more about EM Kennedy and "Could It Be Gluten?" at <a href="https://readersfavorite.com/book-review/could-it-be-gluten">https://readersfavorite.com/book-review/could-it-be-gluten</a> where you can read reviews and the author’s biography, as well as connect with the author directly or through their website and social media pages.</span></div>
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<a href="https://readersfavorite.com/"><span style="font-family: Georgia, Times New Roman, serif; font-size: medium;">https://readersfavorite.com</span></a>EM KENNEDYhttp://www.blogger.com/profile/15528015134496596947noreply@blogger.com0tag:blogger.com,1999:blog-5635546503605415172.post-22673448738963504942019-08-01T07:08:00.000-07:002019-08-01T07:24:48.335-07:00Why the Gluten Free Diet?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6dBdNBEmVMVCnHBJ7eTLZZXqsD8TKxpE178X43uaNmjm0nzBDLGKeirAzhXN-u4XSQmHLxwkJ0Zx3xrumJYFf2fHUn0M8Fy7wYOmw-l2NQgC7iSdwkewJluzd8rVpuNLC4kEjgG-hecI/s1600/Friend+or+Foe_.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1143" data-original-width="1600" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6dBdNBEmVMVCnHBJ7eTLZZXqsD8TKxpE178X43uaNmjm0nzBDLGKeirAzhXN-u4XSQmHLxwkJ0Zx3xrumJYFf2fHUn0M8Fy7wYOmw-l2NQgC7iSdwkewJluzd8rVpuNLC4kEjgG-hecI/s640/Friend+or+Foe_.png" width="640" /></a></div>
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For many years my kitchen has been gluten free. For many years I have been on a strict gluten free diet. For years I have been enjoying the benefits. But many times the question has come up, Why? Why do some people need a gluten free diet? What is it that causes some of us to struggle digesting this popular food?</div>
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There are so many possible causes for a gluten sensitivity. I have compiled a list of some of the most common. THIS IS BY NO MEANS AN EXHAUSTED LIST!</div>
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1) Celiac Disease: an autoimmune disorder where ingestion of gluten produces autoimmune damage to the villi in the small intestine. Malabsorption and many other symptoms can be associated with this disease. A gluten free diet is a MUST to treat this disease.</div>
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2) Gluten Sensitivity: A health problem where the ingestion of gluten causes many negative affects similar to Celiac Disease but without positive tests to prove Celiac Disease. Malabsorption, digestive issues such as IBS, or chronic diarrhea can also be related to this kind of reaction to gluten. Inflammation in any part of the body can result from eating gluten if you have a Gluten Sensitivity.</div>
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3) Hashimoto's Thyroiditis: This is an autoimmune disease of the thyroid. It causes your body to attack your own thyroid. It is very damaging to the body and can result in many other problems. Many people who have this disease also need to avoid gluten for inflammation reasons. In many cases, a gluten sensitivity is also an issue with someone who has Hashimoto's.</div>
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4) Lactose Intolerance: This is a difficulty digesting the sugar in milk called lactose. It often results in gas, indigestion, and in some cases severe stomach pains, headaches and much more. Those with this issue tend to have other digestive problems, and struggle to digest the complex protein found in wheat we know as gluten. Lactose intolerance doesn't "cause" gluten sensitivity, but may be helped by the avoidance of gluten containing foods. Many times the underlying cause of Lactose Intolerance is a sensitivity to gluten.</div>
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5) Chronic Inflammation: This is a health problem that manifests in inflammation of the body that is continual. It can lead to or be caused by many problems, such as heart disease, lupus, or other autoimmune disorders, and even muscular or connective tissue issues. Those who experience inflammation on a constant basis may benefit tremendously from a gluten free diet. In some cases a dairy free, low histamine diet would also benefit someone in this case.</div>
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6) Mast Cell Disorders: This term can be used to describe Multiple Chemical Sensitivities, Mast Cell Activation Syndrome, and some other allergic type diseases. In many cases, the symptoms include anaphylaxis, severe asthma, chronic hives, and severe digestive issues. Those with a Mast Cell Disorder react very easily to gluten, and in may cases also have a gluten sensitivity. Those with these disorders usually have to avoid high histamine foods, as well as other known triggers that cause them anaphylaxis. Gluten promotes inflammation and thus would exacerbate the symptoms of a Mast Cell Disorder.</div>
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This is only a few, many more reasons for needing a gluten free diet exist. The gluten free diet isn't for everyone. I'm not one of those who believes in a "fix all" diet. There is no way that everyone of us would be enough alike to all need this diet modification. But the truth is, many out there who suffer needlessly would benefit tremendously from simply avoiding gluten! The key is to find out for yourself if the health problems you are experiencing could be helped by a gluten free diet! To do that, you need to try an elimination diet. The details of Why, When, and How to go gluten free can be found in my book, "Could it be Gluten?" and is available on Amazon as kindle eBook, or paperback version. Get your copy today! </div>
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<a href="https://www.amazon.com/gp/product/B01MYFVLJB/ref=dbs_a_def_rwt_bibl_vppi_i3" target="_blank"><img alt="Could It Be Gluten?: A guide to understanding the facts about the gluten free diet. (Gluten Free Em Book 1) by [KENNEDY, EM]" height="320" src="https://images-na.ssl-images-amazon.com/images/I/41wVuaX7OqL.jpg" width="200" /></a></div>
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Have a Happy, Healthy, Gluten Free Day!</div>
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~Gluten Free Em~</div>
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EM KENNEDYhttp://www.blogger.com/profile/15528015134496596947noreply@blogger.com1tag:blogger.com,1999:blog-5635546503605415172.post-3873447537822522882019-06-21T14:23:00.000-07:002019-06-21T14:23:44.820-07:00How to Recognize an Allergic Reaction to FoodWhen it comes to food allergies, to many people are still in the dark.<br />
This life-threatening condition should get more public attention as it could mean sparing a life.<br />
Every 3 minutes someone is sent to the ER as a result of a life-threatening reaction to food according to www.foodallergy.org.<br />
It is more than just a dislike for a food, as a matter of fact, I positively adore nearly every food I am allergic to, but I don't dare eat even the smallest crumb or risk my throat closing up. What exactly are the symptoms of a food allergy? I have written many blog posts and social media posts on this topic before, but I think it bears repeating. In fact I want to flood the internet with articles on how to recognize the symptoms of a food allergy in hopes of saving a life.<br />
The symptoms of a food allergy varies from person to person, but here are the main signs:<br />
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Mild to moderate symptoms... (can be one or many of the list below)<br />
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Hives (reddish, swollen, itchy areas on the skin)<br />
Eczema flare (a persistent dry, itchy rash)<br />
Redness of the skin, particularly around the mouth or eyes<br />
Itchy mouth or ear canal<br />
Nausea or vomiting<br />
Diarrhea<br />
Stomach pain<br />
Nasal congestion or a runny nose<br />
Sneezing<br />
Slight, dry cough<br />
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Severe symptoms may include one or more of the following...<br />
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Swelling of the lips, tongue, and/or throat that blocks breathing<br />
Trouble swallowing<br />
Shortness of breath or wheezing<br />
Turning blue<br />
Drop in blood pressure (feeling faint, confused, weak, passing out)<br />
Loss of consciousness<br />
Chest pain<br />
A weak or “thready” pulse<br />
Sense of “impending doom”<br />
Severe symptoms, alone or combined with milder symptoms, may be signs of life-threatening anaphylaxis. This requires immediate treatment.<br />
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For some of us, the main symptom is difficulty breathing and feeling faint. Others may be more subtil and persist as IBS, or other digestive disorders. The most important thing is to respond quickly to any sign of a severe reaction!<br />
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Here is an example of how one of my reactions can manifest: (This one I am about to describe has actually happened.)<br />
I accidentally consume a "safe" food that was cooked in a pan that was previously used for eggs and not washed properly. My lips start to tingle. My head feels a little dizzy. My asthma kicks in and I feel like it is hard to breathe in. My tongue gets itchy and my throat starts to close up. My blood pressure drops, and I feel disoriented. I can recognize that I am having a reaction, but I may not be capable of thinking through my plan of action, and thus may have to rely on someone else to administer the meds to stop the reaction. All this can progress fast within a few minutes, but for some of my other food allergies, it may take up to 30 minutes for symptoms to peak. This is called anaphylaxis and is a medical emergency treated with epinephrine. (Because of my other health issues including allergies to nearly all prescription and over the counter drugs, I use a natural antihistamine called Quercetin on first sign of an allergic reaction and at times it is sufficient to stop the reaction. This should only be done upon consent of an allergy doctor, as in most cases it is not strong enough to stop the reaction in a normal person. Epinephrine is the safest option for most people.)<br />
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Do you know anyone who is dealing with the symptoms of food allergies? Share this post with them and help spread the information. It may save a life, and that life may be of one of your loved ones. Together we will win this war against food allergies by being an advocate for those who suffer on a daily basis with this health problem.<br />
Here's to life!<br />
Have a Happy Healthy, Allergy Friendly Day!<br />
~Gluten Free Em~<br />
<br />EM KENNEDYhttp://www.blogger.com/profile/15528015134496596947noreply@blogger.com5tag:blogger.com,1999:blog-5635546503605415172.post-35619807102248643012019-05-21T08:12:00.001-07:002019-05-21T08:12:55.872-07:00The Seriousness of Cross-Contamination<div class="separator" style="clear: both; text-align: center;">
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Do you ever find yourself wondering what the right thing to do is in the case of cross-contamination? Do you feel pressured to just give in? Do you find yourself second guessing your decision to completely abstain?<br />
If you answered yes to any of these questions, then this post is for you! READ ON!<br />
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Many years ago when I first went gluten free, I knew nothing about food allergies or intolerance. I simply knew I wasn't feeling well and wanted things to change. My doctor suggested a gluten free diet to help my body heal. I listened to her, did some research and found out about Celiac Disease. I didn't wait to be tested for Celiac, I just went gluten free. Long story short, my life changed drastically! Things weren't perfect, but the difference was huge. I faced the music from friends and family concerning the diet...as I am sure we all do...and began to give in. Just a little here and there. I shared microwaves with them. I would hang out in the kitchen as they were preparing a gluten filled meal, or baking a cake. I would even allow them to bring their food into my kitchen thus contaminating it. I knew it made me sick. I felt it. I really couldn't deny the obvious result was that just a little bit of contamination was all it took to make me SICK! I thought it was just in my head at first and did some serious research. <span style="color: red;"><u style="font-weight: bold;">I found that people with Celiac experience intestinal damage by even the tracest amount of gluten ingestion!</u> </span><br />
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There was no getting around the truth. I couldn't afford to get exposed to even the smallest amount of gluten equaling the size of a crumb. One crumb was all it would take to make me sick.<br />
The truth was devastating at first. But it did confirm my suspicion based on my symptoms. The next step was to completely rid my life of gluten. So I did. My life is so much better now. My kitchen is safe from gluten contamination. My soaps, meds, and even my supplements are free of gluten. But every now and then I get exposed when out of the house. Those infamous cramps, diarrhea, brain fog, inflammation, moodiness, and much more symptoms all come back for a few weeks until my body is able to rid itself of the gluten.<br />
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<span style="color: blue;">Of course, food allergies are different...but still very serious. One trace amount of one of my food or drug allergies can cause me to go into anaphylactic shock! So cross-contamination is truly a big deal with allergies as well.</span><br />
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<b>The bottom note of this post is this:</b> <b><u><span style="color: red;">Cross-Contamination is serious and must be avoided at all cost!</span></u></b><br />
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<b><span style="color: #38761d;"><u>Don't second guess your decision to avoid gluten at all cost, just do it! You know what is best for your body.</u> The Glute Free diet isn't all fun and games but it is a life necessity if you are Celiac or sensitive to gluten. Do the right thing for your body and avoid Gluten!</span></b><br />
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<b><span style="color: #0b5394;">Have a Happy, Healthy, Gluten Free Day!</span></b><br />
<b><span style="color: #0b5394;">~Gluten Free Em~</span></b>EM KENNEDYhttp://www.blogger.com/profile/15528015134496596947noreply@blogger.com0tag:blogger.com,1999:blog-5635546503605415172.post-79704043976631645592019-03-04T10:22:00.000-08:002019-03-04T10:22:12.077-08:00I'm Hard at Work on Something Fabulous!I am sorry that I haven't been posting much lately...<br />
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<b><i>But I have been working on some amazing research that will no doubt make a huge difference in my life and the lives of many who are also gluten free! </i></b><br />
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Finding healthy sources of nutrition that won't set off a reaction can be daunting and sometimes seem impossible...but with knowledge, there is hope!<br />
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I still have a ways to go in this research, but I do hope that you will bear with me as I spend less time on this blog and more time in the books...<b><i> as I am currently working on a new book that will discuss the different nutrients that our bodies need to work properly and the various food options for obtaining those nutrients.</i></b><br />
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The idea behind this book is to offer those of us on a limited diet new ideas for ways to maximize our nutrient intake without making ourselves sick with a food our body reacts to.<br />
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<b>Please stay tuned for updates as the work progresses... and for new posts, because I am first and foremost a blogger at heart!</b><br />
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Have a Happy, Healthy, Gluten Free Day!<br />
Em KennedyEM KENNEDYhttp://www.blogger.com/profile/15528015134496596947noreply@blogger.com0tag:blogger.com,1999:blog-5635546503605415172.post-52001723270185772962019-02-15T09:03:00.002-08:002019-02-15T09:04:07.766-08:00Gluten Free Thumbs Up<div class="separator" style="clear: both; text-align: center;">
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Just a little Friday Humor!!! Happy weekend, Y'all! Have fun and stay safe!</div>
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Have a Happy, Healthy, Gluten Free Day!</div>
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~Gluten Free Em~</div>
EM KENNEDYhttp://www.blogger.com/profile/15528015134496596947noreply@blogger.com0tag:blogger.com,1999:blog-5635546503605415172.post-65391900495237069492019-01-07T11:37:00.000-08:002020-04-19T14:14:31.154-07:00Why I am Gluten Free Em<div class="separator" style="clear: both; text-align: center;">
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Here at Gluten Free Em, we are striving to promote awareness of three major health issues...Gluten Sensitivity, Food Allergies, and Celiac Disease. They are not the same thing, each one is a different issue, but they all involve what you eat, wash with, put on your skin, etc. There is a big need out there for awareness to these three health problems. So many people think that avoiding a certain food just means you are picky. Well, sometimes people do avoid foods for those reasons, but those with these three health problems are avoiding certain food to STAY ALIVE! There is such a big difference!</div>
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Let's break each one of these issues up into more detail for you:</div>
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Gluten Sensitivity is a term used to describe a health problem where upon ingestion of gluten, or anything cross-contaminated with gluten, the person becomes very ill. Digestive problems, forceful vomiting, itchy or burning rash, brain fog, trouble thinking and remembering, anxiety, depression, failure to thrive and grow (for children), and much much more are all possible symptoms of this issue. It can be related to a delayed food allergy, a insufficient amount of digestive enzymes, or even undiagnosed Celiac Disease.</div>
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Celiac Disease is an autoimmune reaction to ingestion of even the tracest amount of gluten proteins (found in wheat, rye, barley, oats, etc) where the body will actually attack itself causing damage to the small intestine. This creates a big problem as nutrients are unable to be absorbed properly due to the damage. It carries much of the same symptoms of Gluten Sensitivity.</div>
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For more information on Celiac Disease please visit <a href="http://celiac.org/">celiac.org</a>.</div>
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Food Allergies are when upon ingestion of a particular trigger food, the allergic person has an allergic reaction (which may be life threatening). This is an immune response brought on by a certain food. The symptoms range from digestive distress to hive, itching, rash, headaches, swollen mouth, tongue or throat, asthma, and even a life threatening situation called Anaphylaxis which can be fatal. There are many more symptoms of an allergy, these are just a few of the most common.</div>
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Please visit <a href="http://foodallergy.org/">foodallergy.org</a> for more information on food allergies.<br />
So to sum up this post, if you don't already understand about these health problems, learn as much as you can! You may be able to spread awareness by wearing one of our products as well. Remember: knowledge saves lives, and every life is precious!<br />
Have a Happy, Healthy, Gluten Free Day!<br />
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~Gluten Free Em~<br />
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EM KENNEDYhttp://www.blogger.com/profile/15528015134496596947noreply@blogger.com0tag:blogger.com,1999:blog-5635546503605415172.post-82221757815644866142019-01-07T10:52:00.000-08:002019-01-07T10:54:59.361-08:00Navigating the Sticky World of Sugary Sweetness--Valentine's Day<div class="separator" style="clear: both; text-align: center;">
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Do you celebrate Valentine's Day with your kids???<br />
This holiday is like all the rest with candy, and kisses, you must be on the look out for hidden sources of gluten, (and food allergens if you are a food allergy parent).<br />
Most of the time, our favorite trusted brands change things up for the seasonal candy. I learned this one the hard way a few years back when I gave my little one a Reese's peanut butter cup Valentine's version. Of course, I only did it once as the cross contamination was enough to make him very sick.<br />
So does that mean I can't give them candy for Valentine's day? My answer is simple, Of course I can! But I buy them traditional candies that are not packaged or shaped for the holiday at hand. This goes for Christmas and New Years all the way to Halloween. Most seasonal candy is unsafe for those of us with Gluten Sensitivity and Food Allergies.<br />
What about you? How do you handle the sweetness of Valentine's Day? Share your story with us, and how you navigate this sticky world of sugary sweetness. Comment here or follow us on Facebook at <a href="https://www.facebook.com/GlutenFreeEm/" target="_blank">https://www.facebook.com/GlutenFreeEm/</a>!<br />
Have a Happy, Healthy, Gluten Free Day, and make it FABULOUS!<br />
~Gluten Free Em~EM KENNEDYhttp://www.blogger.com/profile/15528015134496596947noreply@blogger.com0