Apr/May 2017

Features

The Anti-Inflammatory Diet

Subscribers Only — Low-grade inflammation is linked to many chronic conditions, including autoimmune diseases and asthma. Eating an anti-inflammatory diet can help keep you in optimum health, says Andrew Weil, MD, a Harvard-trained holistic health expert and well-known integrative medicine physician.   More...

Gluten Free Roasted Salads

Toss roasted veggies with fresh greens, crunchy nuts or seeds, gluten-free whole grains and lively gluten-free dressings and youíve got salads that are truly praiseworthy. These gluten-free roasted recipes are guaranteed to up your salad game while increasing your nutrient intake.   More...

Grain-Free Dinners in 45 Minutes

Subscribers Only — Preparing quality food is one of the most caring things we can do for ourselves and the people we love. I hope these gluten-free, grain-free recipes give you confidence in the kitchen and bring together your favorite people to share food that nourishes both body and spirit.   More...

3 Paleo Gluten-Free Dessert Recipes

With the promise of warm weather right around the corner, we were hankering for gluten-free baked desserts without all the flour. So we chose three favorite gluten free paleo desserts from celebrated food writer Mark Bittman, paleo cookbook writer Caroline Potter and gluten-free cookbook author Lisa Stander-Horel. The result is these paleo-inspired gluten-free treatsólight, appealing and delicious. Just in time for Passover, Easter and other special occasions, theyíre a sweet way to celebrate the season.   More...

3 Gluten-Free Party Appetizers

Finger foods are just where itís at sometimes. Theyíre the party food you break out when youíre hosting the book club, the gluten-free appetizers you bring to the potluck. Theyíre the handheld food you devour in the car. Sometimes, you just need a small-bite something or other to get through to the next meal. Other times, dinner itself is handheld so some can eat it at the table, others on the go. Whatever your idea of small bites, these gluten-free recipes from my cookbook, Gluten-Free Small Bites, are certain to please.   More...

Fresh Gluten Free Breads

Subscribers Only — Every season has its loaf. During spring, appetites turn to the buns and breads that traditionally help us celebrate the seasonóGluten-Free Irish soda bread (St. Patrickís Day) and Gluten-Free Hot Cross Buns (Good Friday and Easter). These two classics arenít usually available gluten-free, so we created these simple gluten-free bread recipes so you can make them (fresh and delicious!) at home.   More...

The Best Gluten Free Kale Recipes

Subscribers Only — Not everyone craves raw kale. Thatís why we created these tasty gluten free options. From lively gluten-free pesto to satisfying gluten free stew, these kale-infused recipes are delicious new ways to love your kale.   More...

DIY Gluten-Free Donuts

Making gluten-free donuts from scratch is simple and requires minimal effort. With just a donut pan and a few gluten-free ingredients, you can whip up a fresh batch in no time. These fiy gluten free donuts freeze well, so feel free to double or triple the recipes. Stored in an airtight container with wax paper in between, theyíll keep in the freezer for months Ö although donuts never last that long in my house!   More...

Life Story

A Gluten-Free Guide to Romance for the Newly Diagnosed

Subscribers Only — When you date someone, your special diet comes along. So itís best to embrace this reality and take charge. Now that allergy awareness is on the rise and gluten-free is fashionable, youíre almost in style. Think of it as adding a few more things to your checklist when you plan an evening out. And plan you must if you want your date to go smoothly.   More...

Happy Gluten Free Campers

Subscribers Only — With summer around the corner, parentsí thoughts turn to summer camp. Families with food allergies and celiac disease should start their research and selection process early and plan ahead to make sure camp is both a fun and a safe experience for their child.   More...

We’ve Got “Gluten-Free Issues”

Iíve had celiac disease since I was in high school, so Iím used to navigating restaurants, the grocery store and most places I find myself when itís time to eat. I recently started a job where I have to travel a lot, usually twice a month. The problem is I find myself in airports when itís time to eat and thereís not a whole lot of celiac awareness going on. I realize airports arenít known for their healthy options but Iím getting tired of living on nuts and fruit. How do I eat?   More...

Fit Fitness Into Your Day!

Subscribers Only — These exercises are manageable ways to fit fitness into your day. Donít get hung up on the number of repetitions or sets completed. Just aim for consistency and perform some exercise every day.   More...

Try it

Gluten-Free Donut Mixes

Katz Gluten Free offers frozen donuts in tempting flavors and varieties. Their Powdered Donuts are pillowy confections covered in powdered sugaródelish! We also love their Glazed Donuts (in regular, chocolate and pumpkin spice), Custard Donuts, Donut Holes (in glazed, glazed chocolate, cinnamon and powdered) and Protein Donut Holes (packed with pea protein and ancient grains for a more filling breakfast). All Katz products are free from gluten, dairy and nuts. Certified gluten-free and kosher parve.   More...

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Gluten-Free & Gassy

Here are the seven most common reasons for residual bloating and gas. Keep in mind that you can have more than one of these simultaneously.   More...

Diagnosis: Celiac

Subscribers Only — Despite advances in screening, the intestinal biopsy remains the gold standard for diagnosing celiac disease. Hereís why.   More...

Gluten-Free Research Roundup

The National Institute of Allergy and Infectious Diseases (NIAID) released new guidelines recommending the introduction of peanut-containing foods during infancy to reduce the risk of developing peanut allergy. For high-risk kids (those with severe eczema, egg allergy or both), peanuts can be introduced as early as 4 to 6 months under the supervision of a healthcare provider. For children with mild or moderate eczema, the guidelines recommend introduction around 6 months. For kids without eczema or food allergy, peanut-containing foods can be introduced according to family preference. In all cases, infants should start other solid foods before they eat peanut-containing foods.   More...

Food for Thought

A Reminder

Iím a 20-year-old guy with food issues and some other medical conditions. Iím someone who takes medication multiple times a day. Someone who battles fatigue and weakness just to get out of bed. Someone who has to plan hours ahead to accomplish a simple task. I donít live a normal life.   More...

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