Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts

Monday, March 4, 2019

I'm Hard at Work on Something Fabulous!

I am sorry that I haven't been posting much lately...

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! 

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!

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... 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.

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.

Please stay tuned for updates as the work progresses... and for new posts, because I am first and foremost a blogger at heart!

Have a Happy, Healthy, Gluten Free Day!
Em Kennedy

Monday, January 7, 2019

Why I am Gluten Free Em

Check out my new awareness product designs on Amazon by clicking here:
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!
Let's break each one of these issues up into more detail for you:
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.
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.
For more information on Celiac Disease please visit celiac.org.
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.
Please visit foodallergy.org for more information on food allergies.
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!
Have a Happy, Healthy, Gluten Free Day!

~Gluten Free Em~
 Valentine's Day longsleeved Tshirt


Thursday, November 8, 2018

Apple Pie, Em's Way...

When I was 12, my mom taught me how to win the heart of a man...She taught me how to make apple pie! At the age of 13 I had already personalized my recipe for traditional apple pie, and at a silent auction fundraiser, one of my pies sold for $75!!! Of course, I was thrilled and amazed...the man that bought it had tasted my pie before, so I was hoping he really did like it.
Then, one day I learned I had gluten sensitivity... no more pies the way I used to make them. It was a hard fact to swallow. "Oh, well that's only one ingredient I have to change. I can find another flour to substitute", was my attitude. Months later, I found out that the swelling in my throat was related to food allergies...multiple food allergies. So many that I had trouble keeping up with the list. Over the years I have developed more...no more cinnamon, no more egg, no more corn, and on and on we could go... Does that mean I would give up on making a good apple pie? No Sir! One flop after another did dishearten me, and I wouldn't dare brag about my pies anymore. But finally the other day, something went right! I do hope it continues to go right! It's still not perfect, but it I was happy with it. In effort to preserve my creative compilation of recipes, I post them here. So, here is my newest: Apple Pie, Em's Way...
This pie is #glutenfree #cornfree #carrageenanfree #cinnamonfree #nutfree #dairyfree #gumfree #legumefree #annattofree #allergenfriendly #eggfree #organic #preservativefree #noaddedsugar




Apple Pie, Em's Way
You will need:
About 3 pounds or so of organic apples. I prefer Gala and Fuji combined.
1 1/2 or so of a cup of freshly milled brown rice flour. ***
1/2 teaspoon of Arm and Hammer baking soda.
1/2 teaspoon David's Kosher or other un-iodized salt that contains nothing but salt.
Somewhere around 1 1/2 cups of organic unsweetened applesauce. (I use Fresh Thyme or other store brand that does not contain any ingredients except apples.)
1/4 of a cup or so of California Olive Ranch extra virgin olive oil.
Clear Pyrex pie pan.

Preheat your oven to 425 degrees. (Not necessary if using a toaster oven.) Peel, core, wash, and slice apples into quarters. Boil the apples with a small amount of filtered water until they are fork tender. Slightly mash with a serving spoon. Set aside for later. Mix flour, baking soda, and salt together, then add applesauce and 1/8 of a cup of olive oil. Mix well to combine. Add more or less applesauce to make a wet dough that easily spreads with a spoon. Add the other 1/8 of a cup of olive oil to the bottom of the pan spreading it out gently. Spread 2/3 of the dough into the pan bringing it about halfway up the sides and covering the entire bottom with about 1/4 inch dough. Add the slightly mashed boiled apples to the center of the pie, leaving about 3/4 of an inch of dough around the edge uncovered. Mound up to desired thickness. Add 1/4 of a cup or so of flour to the remainder of the batter making it workable. Taking about one tablespoon or so at a time, gently work it flat with your hands and place on top of the pie. Lay enough pieces to cover most of the top of the pie, leaving a few vent holes. Bake at 425 degrees until the bottom and sides are browned. This is one reason I prefer to use a clear pyrex pan, so I can see the bottom. It takes somewhere around 30 minutes. Watch carefully that it doesn't overcook. Let the finished pie sit for a few minutes before attempting to serve or it will fall apart if it is too hot. Enjoy and don't forget to leave me your comments on how it turned out for you and your family!

*** I freshly mill my flour using a Wondermill. I use a 1:1 ratio of organic long grain brown rice, and organic brown basmati rice. Both are Lundberg brand.

Monday, October 29, 2018

A Gluten Free, Allergy Free Fall

When thinking of Fall, I really start to think about all the years I remember going to bonfires with our family and friends... hotdog roasts over an open fire...toasted marshmallows and S'mores... hot chocolate...and pumpkin pie! My mom made some really good pumpkin pie...and as a teenager, I could make a mean apple pie myself. (Actually, one of my pies sold at a fundraiser auction for $75 when I was 13! Crazy? I thought so, too.)
Well, a lot of these cool memories are over for me because of my allergies. But what about my gluten sensitive children? Will they ever experience these kind of memory making traditions? Will my son with a corn allergy ever get to taste a marshmallow? These are just a few of questions that run through my mind this time of year.
The key to success in this area is hard work and creativity! Many traditional recipes can be reproduced into a gluten free copies! Yes, they may have a slightly different texture, but it can be done. :) Fortunately, for those who are just avoiding gluten there are many premixed flour that work beautifully as substitutes.
For those of us with food allergies as well as gluten sensitivity, substituting is a little more complicated. Mixing your own flours becomes a necessity. Potato starch, tapioca starch, and freshly milled brown rice flour is my go to for legume free, corn free, nut free, gluten free, and gum free flour.
Do you have a favorite flour mix that you use as a substitute? Do you buy it pre-mixed, or mix it yourself? What is your favorite fall recipe? We would love to hear from you! (And it would be a chance for you to show off your gluten free skills!)
Have a Happy, Healthy, Gluten Free day!
~Gluten Free Em~

Wednesday, October 10, 2018

What is Celiac Disease?

 Support Celiac Disease Awareness!!!
As you may have already noticed, many of my posts are to educate and spread the word to the world that Celiac Disease is real! Many people in this world suffer from Celiac Disease and simply don't know the reason for their baffling symptoms... The reason is, lack of knowledge among medical professionals, and people just accepting their symptoms instead of seeking help. Take time to educate yourself and others on the symptoms of Celiac Disease, and Gluten Sensitivity!!! It could be life changing...and dare I say, Life Saving!
Some symptoms listed by the Mayo Clinic....

  • Anemia, usually resulting from iron deficiency
  • Loss of bone density (osteoporosis) or softening of bone (osteomalacia)
  • Itchy, blistery skin rash (dermatitis herpetiformis)
  • Damage to dental enamel
  • Mouth ulcers
  • Headaches and fatigue
  • Nervous system injury, including numbness and tingling in the feet and hands, possible problems with balance, and cognitive impairment
  • Joint pain
  • Reduced functioning of the spleen (hyposplenism)
  • Acid reflux and heartburn
  • Diarrhea
  • Constipation
  • Weight loss
  • Irritability
  • Short stature
  • Delayed puberty
  • Neurological symptoms, including attention-deficit/hyperactivity disorder (ADHD), learning disabilities, headaches, lack of muscle coordination and seizures
These are only a few of the possible symptoms...Some experience little to no symptoms, but experience serious results many years down the road. Spread the word about Celiac Disease!!! Gluten Free is not just a FAD, it saves lives.

Tuesday, October 2, 2018

Be Positive About Your Diet

Have you ever felt like you were in this Gluten Free thing all alone? I get that way sometimes, but in reality we are part of a huge Gluten Free Family! All over the world there are others like us who have a limited diet because of health reasons. The "poor me attitude" is easy to acquire, but it only brings with it depressing thoughts, so be careful not to fall prey to it's trap!!! If you are struggling in this area, consider joining social media groups with others who are gluten free, or perhaps finding out if some of your neighbors are gluten free. Just communicating with others who deal with the same struggles can be all it takes to encourage and uplift us. We are doing the right thing in taking care of our bodies. We are not fad dieters, we are trying to stay healthy.
Believe in yourself! You are awesome! Hold your head up high, you deserve to feel good about yourself!
Live Happy, Healthy, and Gluten Free!
~Gluten Free Em~

Wednesday, August 15, 2018

Our new line of T-Shirts promoting Celiac Disease, and Gluten Sensitivity Awareness

Please check out our new T-Shirt designs to speak out for those of us who suffer when exposed to gluten. Celiac disease, Gluten sensitivity, and Food Allergy Awareness is what we are aiming for. Please consider partnering with us by buying and wearing one of our t-shirts. We must stand up, speak out, and let others know that "For some of us, Gluten Free is not a fad, it is not a fraud, it's a necessary way of life."


"Have a Happy, Healthy, Gluten Free day!"
~Gluten Free Em~


Wednesday, May 16, 2018

Lemon Thyme for Relief from Congestion

Lemon thyme is one of my favorite herbs. It has soooo many uses, but I will only take time to mention a few. The most powerful use of this fragrant herb is relief from chest congestion. We grow this wonderful herb in our garden every year and dry some of it for use during the winter months when colds and flu seem to be everywhere. Because of its awesome antibacterial, anti-fungal, and antioxidant properties, it is very useful when fighting a respiratory infection of any type. Simply boil a few cups of water, put some fresh or dried lemon thyme leaves in (I use about 2 cups water to 1 tablespoon of thyme), let it seep till the water starts to change color. Add a teaspoon or so of raw local honey, then sip on it to relieve congestion. Also adding it to a big pot of boiling water, and then placing a towel over your head to create a steam tent, you can breath in the fumes and find amazing relief! It opens up and moisturizes the lungs. It is my go to for asthma as well.
Another way to use this herb that is very beneficial is for anxiety or tension relief. Feeling tense can come and go, but when it prevents you from sleeping, or gets so severe that your stomach feels funny, maybe it's time to do something about it. Don't worry there are many things you can do that can relieve tension without taking a drug. I personally have tried and found it to be true that the oil from the leaves of a lemon thyme plant can relieve tension. Just take some fresh leaves off of your plant, crush them between your fingers until the oil is released, and then rub the oil behind your ears or where ever you can smell it. I like to use it behind my ears as my ears are usually related to the feelings I am experiencing. It has calmed vertigo for me several times, relieved nausea, and calmed me down. I am sure it can be used in more serious ways if purchased as an essential oil, but I have not as of yet needed to try it in that way.
Of course, the most logical way to use this powerful herb is to season or enhance food dishes. I love the lemony taste it gives, as I am allergic to lemons themselves and can not enjoy them. I have personally used it to season fish, lamb, and several vegetable dishes. It has a mild peppery taste with a citrus hint. It smells so much like lemon that you may be fooled at first. It works well with seafood.
This herb can also be used to thin blood, fight yeast infections, lower blood pressure, regulate blood sugar, relieve indigestion, relieve bloat, encourage digestion and elimination, and treat sinus infections. Seriously, there are soooo many ways to use this wonderful herb. If you haven't yet, you should consider adding it to your indoor or outdoor herb garden!
Here's to the medicine God created--natural herbs, food, vitamins, and minerals.
Have a Happy, Healthy, Gluten Free Day!
~Gluten Free Em~

Thursday, April 26, 2018

Nature's Substitute For NSAIDs (also known as...Ibuprofen, aspirin, Motrin, etc.)

You've been doing some research. You found that heavy use of medications can wreck your body. You learned it can create more disease down the road, but you are desperately trying to treat your high blood pressure, headaches, joint pain, etc. You know there must be another way than popping pill after pill. Just look at the list of possible side affects on the label. I'm telling you what you already know...you need other options! So what do you do? You can't function properly without some kind of relief!
There are so many options out there, even for people like me who have multiple food and chemical sensitivities! I stopped taking NSAIDs like Ibuprofen, aspirin, Motrin, and all their off brands when my body decided after 10 plus years of regular use that it wouldn't except it anymore. I used it for crippling menstrual cramps, severe headaches, joint pain, swelling, low grade fevers... I used it at least 7 days out of the month but usually much more. At that point in my life, I began to have swelling of the throat and difficulty breathing anytime that I tried to take it, so I quit.
Out of desperation I looked for other things to help with the pain. Thank God, I came across some information that told me garlic in its raw form taken orally can lower blood pressure, block pain, reduce inflammation, kill bacteria and viruses, and thin your blood. At first, I was skeptical. I mean, like, everyone uses it to cook with, but can something so little really have such a powerful affect? All I had in the house at that time was dried garlic powder. It didn't do the job, just left my breath smelling worse than ever. But I wasn't ready to give up just yet. The next payday, when we went shopping, I picked up a bulb of fresh raw garlic. That night, I tried it as my headache was worse than ever. I minced some up and put it on a piece of buttered gluten free bread...The results were amazing!!!! Not only did it help the headache, but I slept better then usual that night (probably because it lowered my blood pressure).
For the last 7 years, this has been my go to for pain relief. It also helps with congestion if you are fighting a cold or asthma. The only side affect that can sometimes be a problem is it lowers my blood pressure. (I fight with chronic low blood pressure anyway.) And of course, the bad breath. :) LOL. Which can be fixed with peppermint oil, or chewing gum.
Are you tired of popping pills for high blood pressure, headaches, pain, and swelling??? Give garlic a try! (If you are currently taking medication for blood pressure, start with a small amount of garlic to see how your body responds. Your medication dosage will probably need reduced, but always consult your doctor first as it must be done gradually.)
I am not a doctor...this is for informational purposes only, and I can not be held responsible for any adverse effects caused by consumption of garlic.
~Gluten Free Em~


Tuesday, April 24, 2018

Ginger The Natural Remedy For Tummy Trouble

One thing all of us gluten sensitive people have in common is tummy trouble. Belly pains that can cause you to double over, acid reflux, nausea, bloating....
It's true, we have touchy tummies. Even the smallest trace of gluten can leave some of us feeling really bad for weeks.
How do you treat this problem without medicines that further upset our sensitive body chemistry? Well, long before medications were developed, back when life was simpler, there were herbs and spices used as medicine. God designed the perfect solution to tummy trouble when He created ginger!
Ginger is a strong spice, when consumed raw it acts as a natural relief for indigestion, nausea, bloat, gas, etc. It is naturally gluten free and can be juiced with other fruits and veggies to make a great anti inflammatory drink! Say bye bye to tummy trouble and hello to relief!  Ginger is my best friend.
~Gluten Free Em~

Wednesday, October 25, 2017

Applesauce Raisin Muffins Corn, Gluten, Dairy, Egg Free

It is fall!!!! My favorite fall memory has always been my mom's awesome baking spree for Thanksgiving. We would always get a pumpkin or two and she would roast it in the oven until it was soft and then freeze what felt like hundreds of pints size servings of it. (I had to take the bags out to the freezer in the garage. You know, errand running.)
One of my favorites was always her applesauce raisin cake. I loved it! I still love it! I always will love it! But because of my food allergies, I no longer can have it the way she made it, and taught me to make it. I have to substitute, but who cares, I still get to enjoy that flavor!
Here is the most recent recipe I have for the applesauce raisin cake. This one I made into muffins, you know a little less sugar and mess.

Takes only a few minutes to prepare and yields 12 muffins. Preheat oven to 400 degrees. Line a muffin a 12 cup muffin pan with muffin papers. ( I like to use the unbleached ones that I find at Fresh Thyme or Whole Foods.)
1 cup of freshly milled Organic Brown Rice Flour
1/2 cup Bob's Red Mill Sweet White Rice Flour
2 Tablespoons or so of Tapioca flour
3/4 teaspoon baking soda
1 teaspoon David's Kosher salt (any salt should do)
1/2 cup organic seedless raisins
3/4 to 1 cup unsweetened organic applesauce
A few small shavings of crystallized ginger (not a lot or it will be overpowering. We just want to get that spice flavor in there. If you can use cinnamon instead that would probably be better. 1/2 a teaspoon or so.)
2 or 3 tablespoons of sugar in the raw (Or brown, or white sugar. I just like the flavor of the sugar in the raw.)
2 tablespoons of freshly chopped golden flax seeds soaked in 1/3 cup of water. (I chop them in a smoothie cup, but a food processor will work. If you don't have any of these, you can buy the flax already chopped, but be sure to refrigerate it to retain flavor.)
2-3 tablespoons olive oil (The oil must be fresh. If it isn't it will ruin the flavor of the muffins. I use California Olive Ranch Extra Virgin Cold Pressed Olive Oil. It almost always tastes fresh and can be found at Walmart, Meijer, Kroger, and most other places. (Other types of oil will work, but this is the best)
Mix dry ingredient together first, then add applesauce, flax water, and stir with a spoon until completely combined. Do not over mix. Divide evenly between muffin cups. Bake till a toothpick entered into the center comes out fairly clean. About 15-20 minutes depending on your oven.

If you have an egg allergy, corn allergy, gluten sensitivity, cinnamon allergy, or milk allergy this will work for you!
I hope you enjoy trying out my newest recipe, and please share it with your friends and family. Remember, don't be afraid to be creative in the kitchen and mix something up today!
Have a Happy, Healthy, Gluten Free Day!
~Gluten Free Em~

Tuesday, October 17, 2017

Kirkman Pro Bio Gold

So, the last time I posted we talked about food allergies and sensitivities. Since that time, I have been doing a lot of research and experiments with my own allergies. My biggest experiment is still in the making, and that is, I am now taking a strong hypoallergenic probiotic 2 times a day. Yes, I did say hypoallergenic!!! I have looked for years and finally found one that I can take. Kirkman Probio Gold Probiotics is the brand name, corn allergy, milk allergy, gluten sensitivity sufferers!!!! Check it out here!
Already I have seen a positive improvement in my guts. I am excited to see where this journey will take me!
There is no end to the possibilities that creativity can bring! Don't be afraid to mix up something weird, try something new, or change an old recipe! Don't settle with failure, try again. Don't stick with boring, when you can be fabulous. Keep trying, Keep trying, Keep trying!
Don't let your allergies stop you from living life to the fullest! There is nothing that can stop you if you are determined to keep trying. If you are one of us who sufferer from multiple allergies and find a balanced diet is hard to maintain, then you should probably look into a holistic approach to healing leaky gut. Find an all natural, or holistic doctor near you, and see if they can offer some help. For me it took many years to find any help, but help is out there if you are patient and persistent in looking.
Never give up on your dreams, just let them take a little twist! It will be exciting! Enjoy the ride. Until next time, have a Happy, Healthy, Gluten Free day!
~Gluten Free EM~

Friday, July 28, 2017

What are Food Sensitivities

   When I use the term food sensitivity, I often get blank looks. It is a little more difficult to explain, but certainly is important enough to deserve an explanation. So, I decided to devote a post entirely to this misunderstood and often ignored topic.
   What is a food sensitivity? 
Well, simply put it is an adverse reaction your body makes to a given food. It is not a result of an IgE antibody reaction as most serious food allergies are, but can do just as much harm in the long run. Typically it is an IgG antibody reaction or an IgA, or other immune response to the troublesome food. Either way, it is an autoimmune reaction to what would otherwise be a harmless substance. If you want it in down to earth terms... it's the body making a big stink over nothin'...or, an overreactin' and frustratin' immune system. 
   What is it like to have a food sensitivity? 
Frustrating, annoying, but manageble. Your body goes through many steps before the offending food is out of your system. Think of it this way: let's say you have a sensitivity to corn. One day you knowingly or unknowingly consume (eat) some corn or food product that contains corn. The first place the food goes is in your mouth, where it may or may not cause discomfort. It might burn, or itch. It may not bother you at all. 
   Second, it goes down your esophagus where it can cause irritability, swelling, or acid reflux symptoms, usually minor. 
   Thirdly, it hits your stomach. Here is where most of the problem originated. There is not enough, or to much acid to break down the food proteins properly. Most people take antacids to combat the discomfort this situation brings on, not realizing they are only adding to the problem. Also, there is usually a deficiency in digestive enzymes as well. These are so necessary to properly break down the food into something your body can absorb and use.
   Fourthly, it goes into your small intestines where more enzymes are put to work turning the soupy mess into useful energy. Here is where most of the problem is: when the stomach hasn't properly broken down the food particles, and they enter the small intestines this way, they cause inflammation. Your immune system starts freaking out because of these larger than normal proteins that are being absorbed into the blood stream. It sends antibodies to attack and 'destroy' these invaders in order to protect the body from harm.
   Fifthly, what's left to this undigested food matter makes its way through the large intestine or colon. Here it causes symptoms of IBS, colitis, and crohns disease. The symptoms from this range from mild to severe. Irregularity, diarrhea, and cramps are often included in the mountainous list of symptoms.
   Many people think it ends here. They ate the food, it tore them up, it made its way out of their system, and now it's all over, right? WRONG! The damage done can last for up to 2 weeks depending on the food and your bodies response. The damage it does to your already screwy immune system makes this a monotonous circle. If allowed to continue (if the offending food is still being eaten, and not removed from the diet) adrenal fatigue will result. 
   What do you do about it? Remove the food from your diet. At least for several months. Take digestive enzymes and probiotics, and get plenty of rest. Eat a diet of fresh, organic fruits and vegetables, and high quality meat, nuts and seeds. Juicing is also helpful.
   As I said, it is difficult to explain, but definitely deserves an explanation. I will write more on this subject later, for now have a happy, healthy, gluten free day! 
~Gluten Free Em~

Want to know more??? Check out my handy guide: 

Thursday, June 1, 2017

Summer Fun Gluten Free Style

As the summer is fast approaching, the weather is warming up. Families are spending more time together outdoors, and ice cream and Smores are on the menu.
What does this mean for us food allergy sufferers? Maybe you have a little one who cannot have corn. Maybe your immediate family is gluten free, but not distant family. Does this mean you can't still have that summer fun???
Of course, not! There are many products on the market now that are corn and gluten free and are safe for food allergy sufferers!

Pamela's makes a very tasty corn and gluten free graham cracker. And most of Hershey's Chocolate is gluten and corn free.

Goldbaums makes a handy ice cream cone. There are several brands out there actually that offer gluten free ice cream cones, but be careful that they are produced in a gluten free facility!

If you live in the western part of the USA, you can get Strauss Family Creamery ice cream from your nearby health foods store. This stuff is awesome, corn and gluten free, as well as free of stabilizers, which means no xanthan gum, carrageenan, guar gum, or the like!

If you must make your own ice cream because you live in the east with a carrageenan allergy, the key is to find some Kalona SuperNatural Whipping Cream. 

Do you have a favorite summer time meal, dessert, or activity that is good for the whole family??? Tell me about it!!! I love to hear from my readers!
Have a Happy, Healthy, Gluten Free Summer!
~Gluten Free Em~

Monday, April 10, 2017

Gluten Free Em's Tomato Free Lasagna

I got a new 13×9 baking pan the other day from that most important someone in my life (my awesome Husband). Naturally I was very excited as our family had recently outgrown the 9×9 pan I had been using. Of course, I had to break it in with our favorite pasta....lasagna!!!
As I've mentioned before in previous posts, I am slightly allergic to tomatoes, so I don't eat them very often, and certainly not in large quantities. (I always eat lasagna in large quantities, so tomatoes better not be in it:) I can eat ketchup, though...crazy as it seems.
Anyway, a while back, we came up with a sauce-like substitute for the traditional tomato-based pasta sauce. We use zucchini squash and carrots. Sometimes, I will throw in other vegetables, and when zucchini is not available, I will use yellow squash. The trick is to boil the vegies until they are soft, and then blend them in the blender, or food processor until they are smooth and saucy. Flavor them with the traditional parsely, oregano, salt, garlic, onion, and throw in some ground meat (I use either elk, or bison...but beef is fine.)
Woolah! You've got pasta sauce! Tomato free!
So, how do you get it gluten, corn, and annatto free you ask?
Easy!!! Tinkyada gluten free brown rice lasagna noodles is where we start. These fabulous noodles are perfect for me because they are corn free as well! Then we rustle up some annatto free, Sierra Nevada, Graziers raw, cheddar cheese, and shred a whole bunch of it. Here is what my recipe looks like:

2-3 large organic zucchini squash
2-3 large organic carrots
1 clove of organic garlic
2 small organic onions or 1 extra large one
1- 1 1/2 pounds ground bison
David's Kosher Salt
Fresh organic oregano leaves (about a tablespoon worth chopped)
Parsely  (optional)
1 1/2 boxes of Tinkyada organic gluten free brown rice lasagne
3/4 pound of Graziers cheddar cheese

Boil squash and carrots till soft. Brown meat in a skillet with sliced onions and chopped garlic. Boil pasta until soft. Don't forget to salt the vegies, meat, and pasta.
Spread a little sauce in the bottom of a 13×9, glass, baking dish, and then layer as follows: noodles, cheese, meat, noodles, sauce, meat. Repeat until you use up the noodles. End with cheese on top of the last layer of noodles, so it will lock in the moisture. Bake at 400° until the cheese on top is completely melted, and golden brown. Serves 6-8.



Friday, March 31, 2017

Blueberry Muffins (Corn Free, Gluten Free)

So, this morning I tried something different...I put a twist on my favorite muffin recipe by replacing the oil with butter, and putting the sugar through the food processor till it was powdery. I also cooked the muffins at a lower temperature. The results were fantastic!!!!!
Please forgive me for my overdone enthusiasm...but I like when my experiments turn out good!
Fresh organic blueberries, kerrygold irish butter, sugar in the raw, freshly milled light brown rice flour, and Greek yogurt make a good team. They work willingly together to produce an amazing outcome!
As always, I try to stop and think about what it is that makes things work. I assess my desired outcome, and try to figure out how I can get there. With muffins,  you want it to be moist and somewhat heavy. Slightly sweet, but not overboard, and of course, fresh fruit needs to be involved.
Size matters, too. Texture is of the utmost importance. So, how do you get there???
Simply follow me.... I will show you how!!!
1 1/2 cups freshly milled organic light brown rice flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1/4 cup sugar in the raw put through the processor till powdery
1/3 stick butter cut into flour
Just enough greek yogurt to make a moist dough about 1 1/2 cups....a few tablespoons of milk to thin out the dough makes it easier to work with
1/2 teaspoon of vinegar
1 teaspoon vanilla extract  (optional)
1 cup fresh blueberries
Line muffin tin with unbleached paper muffin cups. Fill cups almost entirely with dough. Bake in preheated 400 degree oven. If tops brown too quickly, reduce heat to 350 degrees. Muffins are done when toothpick inserted into the center of the muffin comes out clean. Yields 9 muffins.
Have a Happy, Healthy, Gluten Free day!!!
~Em Kennedy ~



Thursday, March 23, 2017

Gluten Free, Corn Free Cookies

Have you ever felt that uncomfortable feeling when someone offers your gluten free child a cookie without your permission? Brrrr, I tell you it gets to me. But they always mean well by it. The endless questions...the explanations...the blank looks you receive...the frustration all caused by a cookie! So, you mom, need to have a backup ready!!!!
"Oh, they can only have certain kinds of cookies. If you want to get them something, here is the brand you can buy, and Walmart sells them." (I can just hear myself saying it, again.) ;)
What is your favorite gluten free cookie brand? I like to give my kids the Glutino Wafers that come in chocolate, vanilla, and lemon. They are corn and gluten free and do not contain xanthan gum, carrageenan, or annatto. You will also notice that they are considerably low in sugar for a cookie! (Yeah, for you mom!)
Glutino also makes a yummy animal cracker, in two flavors...original, and graham. (These contain xanthan gum.)
Another favorite is Pamela's brand. They have honey Grahams, cinnamon flavored grahams, and a large variety of other cookie flavors including pecan shortbread cookies (YUM). The only hang up is that they contain xanthan gum.
There are other brands out there that are also good...What is your favorite???
Every child should have a cookie from time to time! (Every adult, too;)
Cookies bring a smile.
Have a Happy, Healthy, Gluten Free Day!!!
~Em Kennedy~

Tuesday, February 7, 2017

Could It Be Gluten?


I am so excited to finally be able to share my journey from chronic pain and poor health to a whole new life living gluten free. In my journey I learned about food allergies and intolerance, and how they affect your body adversely. It has been many years since my journey began, and I am very happy to share it with you now! Read it for yourself! #glutenfree #cornfree #annattofree #carrageenanfree
Could It Be Gluten? by EM KENNEDY is now available for sale on amazon!



Do you have questions about the gluten free diet?
Get your questions answered! Contact me through the contact form on this blog, read about my journey by following the link above, or message me through my Google + . I'm looking forward to answering any questions regarding all things, allergy and gluten free!
Have a Happy, Healthy, Gluten Free Day!
~EM KENNEDY~

Friday, January 6, 2017

Vans Gluten Free Foods

Vans is a brand that contributes tremendously to the deliciousness of the gluten free diet! I'm a fan of Vans because they offer a wide variety of products that are not only gluten free, but also corn free!!!!!!! Wooohooo!!!! Ok, forgive my childish expression, but I love eating cereal, crackers, and granola bars. Especially when they taste yummy, and have very little sugar in them. They also offer granola. These pictures were taken at Walmart who seems to be embracing the fact that people want gluten free products. 
 Vans cereal selection...
 A few granola bars....
Crackers anyone???
Want to know more about Vans delicious products?  Check it out here:www.vansfoods.com

Tuesday, December 6, 2016

Cream of Broccoli Pot Pie

1/2 a medium onion
2-3 large carrots cut in 1/4 inch chuncks
Frozen brocolli florets (about 2 cups)
1 medium clove garlic
1/3 stick of butter
Salt
3/4 cup brown rice flour
Several cups of milk
Simmer in pan till gravy thickens.
Pour into deep baking dish; this will be your filling.
2 cups brown rice flour
2-3 tablespoons ground flax
3/4 teaspoon baking soda
1 teaspoon salt
1/3 of a stick of butter cut into flour mixture
1- 1 1/2 cups yogurt to form a wet dough
Drop by the tablespoons on top of filling.
Back at 400 degrees till top is browned and dough is cooked through, about 20-30 minutes.