GF Cinnamon Maple Roasted Chickpeas
These crunchy chickpeas are an excellent source of protein, healthy fats, fiber and good carbohydrates.
Chrystal Carver GF Cinnamon Maple Roasted Chickpeas These crunchy chickpeas are an excellent source of protein, healthy fats, fiber and good carbohydrates.
Tim Benko Gluten-Free Beef Satay The combination of gluten-free sauces, fresh lime and ginger make this beef satay a tasty meal for the grill.
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  • Gluten-Free Cherry Pie Pops

    Dessert

    It’s hard to beat homemade cherry pie but slices can be messy on a picnic. These pie pops combine a light, flaky gluten-free crust with a homemade cherry filling for the ultimate portable treat. This recipe can make mini hand pies, too. Just omit the popsicle sticks.

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  • keto turkey burgers

    Meals

    Turkey burgers are a family staple in my house for summer evenings. Using collard greens as a wrap solves the age-old question—to bun or not to bun. Adding veggies and capers is a nod to the Mediterranean diet and boosts the flavor. No need to add salt, as capers are briny...

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  • Gluten-Free Granola Yogurt Cups

    Dessert

    This whimsical play on yogurt and granola makes a sweet ending to an outdoor meal. To keep the granola base from turning soft, add yogurt to the cups shortly before heading out the door.

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  • GF Vegan Chocolate Energy Bites

    Dessert

    Loaded with protein and healthy fats, these nutritious and delicious bites make a perfect lunchtime treat. They’re gluten-free, dairy-free and refined sugar-free. Store these treats in an airtight container in the refrigerator for up to 4 days.

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  • Epinephrine Options

    North Carolina resident Elizabeth Powell stood at the pharmacy counter, ready to buy the EpiPens her son needed for his multiple food allergies. She’d done this many times since the boy had his first anaphylactic reaction to peanuts ten years ago. Each time she would buy two EpiPen 2-Paks, ensuring he had one set at home and another when he was out and about.

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    Food Allergies in the Classroom

    I’m not a food-allergy expert but I play one in my classroom. Like most teachers, I’ve seen an increase in the number of students who have severe food allergies. I don’t know why food-allergy rates are rising, but I do know that it means classrooms and schools are implementing new protocols to ensure the safety of their students. It also means that as an elementary school teacher, I’ve embraced the responsibility of following particular practices to make kids—and their parents—feel safe and ready to learn.

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    Community

    Featured Blog Postings

    Gluten-Free Summers at the Jersey Shore

    Posted July 9, 2018

    With a little bit of advanced planning, you’ll be able to safely enjoy your summer vacation. And you’ll be focusing on feeling the sand between your toes instead of worrying about safe...

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