• letter to the teacher that explains my concerns
• list of safe ingredients
• list of unsafe ingredients
• list of gluten-free snacks
• copy of some pages from Danna Korn’s book Kids with Celiac Disease that explains “What is Celiac Disease?”

We certainly have a lot of new things to manage this year: A new schedule, new teachers, new after-school activities, new volunteer activities, etc. So, I’m trying to keep the meals easy and familiar this week to ease into our transition.

Celiac Family’s Menu This Week:

Monday – Parmesan Chicken Nuggets
Starting the week with the kids’ favorite. Bite-size chicken pieces coated with Parmesan and GF bread crumbs, then baked until crispy. I’ll serve it with French fries and steamed broccoli.

Tuesday – Baked Salmon with Dill
A quick and easy recipe for preparing a tasty salmon meal. Serving with roasted asparagus and brown rice.

Wednesday – Grilled Chicken
Lightly seasoned chicken breasts grilled and topped with a slice of cheese and a slice of avocado. Serving with fruit kabobs and rice.

Thursday – Pizza
Making pizza using the cheese bread recipe for the crust. Then, keeping it simple with pepperoni and mozzarella. I’ll make a tossed green salad to serve with it.

Friday – Pigs in a Blanket
Wrapping hot dogs in a GF bread dough, then baking until golden brown. I’ll serve it with Corn and Black Bean Salad.

Saturday – Leftover Buffet
Cleaning out the refrigerator to let everyone choose their own meal.

Sunday – Eating Out

Need more menu ideas?

• Join us at the Gluten-Free Menu Swap. Michelle at Gluten Free: A Reason 2 Smile is hosting this week, with peaches as the theme. I don’t have peaches in the menu this week, but I expect the yummy fresh fruit will find its way into our school snacks and lunches this week. I also like to add canned peaches to my Quinoa Indian Chicken dish.
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  To find more ideas for using peaches in your gluten-free menus this week, visit Gluten Free: A Reason 2 Smile. The rules, the current and upcoming schedule, and links to past roundups can be found at the Gluten-Free Menu Swap Headquarters at Gluten Free Goodness. I’ll be hosting next week with beans as the theme ingredient.

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• Laura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.

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• Or, check out some of my past menu plans.

When I first received the juice, I thought of lots of different ways to use it: sorbets, dressings, sauces, etc. And for some reason (fast and easy, perhaps?), the only way I’ve used it so far is in drinks. I’ve added it to lemonade, other juices, iced tea, even champagne. It added a nice flavor to all of them.

Then, I got this crazy idea to use it in a Cosmopolitan drink. I don’t even drink Cosmos. Anyway, I gave my husband some ideas on the ingredients, and he tried mixing a couple versions. I think we came up with a very yummy recipe. It’s really very good, and very blueberry, despite the red color. So, if you’re looking for a fruity, fun drink for happy hour or girl’s night out, give it a try.

Blue POM Cosmo Recipe

Ingredients:

2 oz. vodka, chilled
1 oz. Triple Sec
Juice of 1/2 lime
1 oz. POM Blueberry juice
Blueberries for garnish (optional)

Directions:

1. Pour the ingredients into a cocktail shaker.
2. Add a few ice cubes, cover and shake the cocktail.
3. Pour the cocktail, straining out the ice, into a martini glass.
4. If desired, garnish with a few blueberries.

Additional Notes:

• As you can see, I used blueberries for garnish. To keep the swizzle stick from falling out of the glass, put some blueberries on the end of the stick in the glass, too. Or, just lay it across the rim of the glass.

Notable Links:

• There are lots of good-looking recipes at POM Wonderful.
• The origins of the Cosmopolitan Cocktail, according to Wikipedia.
• Pomegranate-Blueberry Albacore Skewers recipe is posted at The Gluten-Free Hippie.
• Reindeer Antlers, an pomegranate alcoholic punch is posted at Gluten Free Easily.
• Recipes for Pomegranate Popsicles and Pomegranate Sorbet are at Gluten Free Gidget.
• POM Glazed Chicken Salad can be found at Gluten Free Expedition.
• Pork Chops with Pomegranate-Mushroom Sauce is posted at Gluten Free Works.
• Pomegranate Marinade for lamb and salmon can be found at Gluten Free Portland Oregon.

Celiac Family’s Menu This Week:

Monday – Egg & Hashbrown Casserole
Making a casserole with eggs, hashbrowns, bacon, green onions, etc., so we can have leftovers for breakfast the rest of the week. I’ll let the kids make Fruit Kabobs with watermelon, cantaloupe, and grapes to serve with it.

Tuesday – Roasted Chicken
Roasting a chicken in a clay pot. Serving with corn on the cob and mashed sweet potatoes.

Wednesday – Flank Steak
Marinated flank steak grilled and served with steak fries and steamed broccoli.

Thursday – Leftover Buffet
Clearing the leftovers out of the refrigerator.

Friday – Easy Garlic Shrimp
A quick and easy shrimp recipe that I think I’ll serve over Cilantro-Lime Rice instead of rice noodles.

Saturday – Egg Rolls
It’s been a while since I’ve made egg rolls. I make these with julienne vegetables and ground pork. Then, wrapped in rice paper, I fry them until golden brown. I’ll serve them with sticky rice and maybe even some gluten-free fortune cookies.

Sunday – Build your own Salad Night
I’ll try letting everyone make their own salad. I’ll set out lettuce, baby spinach and various chopped vegetables, and let everyone choose from the leftover protein (shrimp, chicken, steak) to add to it.

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Need more menu ideas?

• Laura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
• Or, check out some of my past menu plans.

It makes a large bowl, so it’s great to take to potlucks, parties, or family gatherings. Or, you can do what I did and just keep it in the refrigerator for quick, but filling lunches.

Wild Rice Salad with Parmesan Dressing

Ingredients:

Salad:
1 Cup dry wild rice (plus 3 Cups water and 1 Tbsp instant chicken base, or follow directions on the package)
12 oz. jar of marinated artichoke hearts (Reserve marinade to use in dressing.)
10 oz. bag of frozen peas
1 green pepper, diced
9 green onions, sliced
1 pint cherry or grape tomatoes, halved
1 Cup toasted pine nuts

Parmesan Dressing:
1-1/3 Cup olive oil (Use artichoke marinade to make up the total amount.)
1/2 Cup cider vinegar
1/4 Cup grated Parmesan cheese
1 tsp salt
1/2 tsp celery seed
1/2 tsp ground pepper
1/4 tsp paprika
1 clove garlic, minced

Directions:

1. Cook rice according to package directions. Darker and longer grain wild rice requires longer cooking. Here’s what I did with a very dark, long grain rice: Rinse and drain the rice, then place in a medium pot with 3 Cups water and 1 Tbsp instant chicken base. Bring the water to a boil, and then reduce to a simmer. Cover and simmer for 50-60 minutes. Then remove from the heat and let sit for 10 minutes. Drain any excess water.
2. While the rice is cooling, prepare the dressing by mixing all the dressing ingredients together. I start with the marinade/oil from the artichokes, which is usually about a cup, and then add an additional 1/3 cup olive oil. Then I whisk in the remaining ingredients.
3. Now prepare the other salad ingredients. Chop the artichoke hearts into large chunks, or bite-sized pieces. Slice the green onions, and dice the green pepper.
4. In a large bowl, combine the rice, artichoke hearts, peas, green onions, and green pepper. Pour in about 1/2 of the dressing and stir gently.
5. Cover the salad and place in the refrigerator to chill for a couple hours, or even overnight.
6. When ready to serve, stir in the halved grape tomatoes and toasted pine nuts. At this point, you can add more dressing to the salad, or let each person add some to their own serving.

Additional Notes:

• I didn’t actually measure it out, but I would guess that it makes about 12 servings, depending on serving size.
• For toasting pine nuts: I like to toast the pine nuts in a dry skillet over medium-heat heat. Keep the pine nuts in a single layer and stir frequently. When the nuts start to turn golden brown, stir constantly. Watch carefully, because they can burn quickly. Remove from heat when all are toasted.
• Do pine nuts leave a bitter taste in your mouth? Leave them out, or try toasted almond slivers or sunflower seeds instead.

Notable Links:

• Don’t have any wild rice? Try The Gluten-Free Homemaker’s Brown Rice Salad recipe. You’ll also find it listed along with other gluten-free recipes at this week’s Gluten-Free Wednesdays.
• For more healthy recipes, visit Slightly Indulgent Tuesdays at Simply Sugar & Gluten-Free, where Amy is celebrating the one year anniversary of this wonderful weekly event.

Celiac Family’s Menu This Week:

Monday – Pizza
Using the cheese bread recipe to make the crust. I’ll double the recipe and make a pepperoni and mushroom pizza, as well as a Mexican pizza with fresh tomato and avocado.

Tuesday – Cheeseburgers
Making cheeseburgers without buns and serving with broccoli and corn on the cob.

Wednesday – Baked Salmon
Baking salmon with a balsamic glaze. Serving with red potato and green bean salad.

Thursday – Leftover Buffet
Clearing the leftovers out of the refrigerator.

Friday – Beef Kabobs
This is a quick and easy meal to get on the table. Serving with Basmati rice.

Saturday – Seven Layer Salad
Making this salad with lettuce, peas, diced ham, cucumber, green onion, shredded cheddar, bacon bits and creamy dill dressing.

Sunday – Eating Out
Planning a night out for a gluten-free dinner at Bonefish Grill. I’m looking forward to the Saucy Shrimp.

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Need more menu ideas?

• Laura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
• Or, check out some of my past menu plans.

Can you believe I found four different brands of gluten-free animal cookies at one grocery store? Not a specialty market, but a large grocery store chain? I know that the gluten-free market has changed a lot over the past five years, but I was still surprised!

This summer, my grocery shopping habit changed a little. Rather than doing a big weekly shopping trip, I did two or three short trips during the week. While the kids were busy with sports and/or activities, I took advantage of the time by getting my shopping done at the closest grocery store. It was not always ideal because I often ended up paying a little more for certain items. But considering I didn’t have to argue, bribe, or referee the kids, I’d say it was a bargain!

The biggest benefit of my new shopping style was finding a large variety of gluten-free items that have found a place at so many different grocery stores. Our local Giant and Target stores have recently expanded their selection of gluten-free items. While Target’s prices seem to be very reasonable, the prices at Giant seem a little high. In spite of the higher costs, I couldn’t wait to try some new products.

And knowing that school will be starting soon, I bought all four boxes of animal cookies. I wanted to try them all side by side, to determine which one was best. I wish I could say there was a clear favorite, but after all family members added their input they turned out fairly even. Even so, they all have unique characteristics, so I hope this helps you find your favorite without having to buy all four. I’m sure you can find one that meets your needs for gluten-free preschool snacks, snacks for the toddlers, light treats to send with lunch, after-school snacks, study breaks…you get the idea.

Annie’s Gluten Free Cocoa & Vanilla Bunny Cookies

Well, let me start by saying these Bunny Cookies are MY favorites. Love, love, LOVE the chocolate flavor combined with the vanilla. They are similar to the popular Teddy Graham cookies (which are not gluten free). They have a nice crunch, but aren’t too crumbly. And, because of the small size, there aren’t a lot of broken ones in the box. The rest of the family liked these, too. And, won’t these be fun at Easter time? Ingredient notes: All natural – no additives or preservatives, but plenty of sugar (cane sugar). Also contains rice, corn, soy and tapioca flours. Made in a peanut-free and tree nut-free facility. (Complete list of ingredients and nutritional facts at Annies.com.)

Kinnikinnick KinniKritters Animal Cookies

These were my husband’s favorites, not that I expect him to take these to work with him. My son liked these and Ian’s cookies the best. And I have to say that I preferred these over Ian’s. K-Kritters have a nice crunchy texture without falling apart. Like the bunny cookies, there were few broken ones in the box. No overwhelming flavor, just lightly sweetened. Ingredient notes: Of all the cookies we tried, these were lowest in sugar: 2 grams per serving of 8 cookies. However, they do contain sugar, and really aren’t lacking in sweetness. Another interesting note was that they contain pea starch, pea protein and pea fibre. They also have potato starch, rice flour, tapioca starch and soy lecithin. “Produced in a gluten-free, wheat-free, dairy-free, peanut-free, and tree-nut free facility. May contain traces of egg.” (Complete list of ingredients and nutritional facts at Kinnikinnick.com.)

EnviroKidz Organic Gluten-Free Animal Cookies

These Animal Cookies have been available to us for a while now. In fact, you can usually find them at most large chain grocery stores, often in the natural foods or organic sections of the store. They are my 5-year-old daughter’s favorite.  I think the texture is a little grainy, but it doesn’t seem to bother her. Even though it is labeled as Vanilla, these cookies do have a subtle cinnamon flavor that we like. On the down side, there are often lots of broken cookies in the box. Ingredient notes: all organic ingredients with evaporated can juice; rice, corn, and soy flours. “This product is third-party certified organic by Quality Assurance International (QAI).” (More product information at Naturespath.com.)

Ian’s Animal Cookies

These were my least favorite Animal Cookies. My husband and I both thought they tasted stale. They were a little hard and slightly chewy without being soft. However, my 7-yr-old son thought they were great. He likes the animal shapes. And, I would think that these would make good teething biscuits because they aren’t too crunchy to cut delicate gums. These are very similar to Mi-Del’s Gluten-Free Arrowroot Cookies, which we used to buy. But, we haven’t seen those in the stores for a while, and so haven’t tried them in a while either. Ingredient notes: Sweetened with organic dehydrated cane juice and honey. Contains corn, soy, potato, and rice flours. Also contains soy, egg, and butter (milk). “This product is manufactured in a facility that also processes peanuts, tree nuts and wheat. This product is routinely tested using the ELISA method to gluten free standards as determined by the World Health Organization.”

So what will I be buying in the future? If I was ranking all the cookies above: Annie’s GF Bunny Cookies would win, with K-Kritters and EnviroKidz coming next. I probably won’t buy Ian’s again.  Anyone else have some opinions to share about these? Or, maybe you have tried some other brands I haven’t included here?

Notable Links:

• Annie’s is offering a Back to School Special of 15% discount now through Sept. 11, 2010 for Amazon orders. Use promotional code ANNIES55. And if you sign up for the Subscribe & Save Program, you get an additional 15% off. And, of course, if you have a Prime Membership with Amazon, you get free 2-Day shipping.
• For more gluten-free recipes and ideas, visit Gluten-Free Wednesdays at The Gluten-Free Homemaker.

This week, the Gluten Free Menu Swap is being hosted at In My Box. Zucchini and other summer squash is the theme ingredient. I don’t have a lot of recipes to share with you. Occasionally, I make a chocolate chip zucchini bread that is really good. But usually, zucchini is cooked simply at my house: sliced, brushed with olive oil and grilled; or sliced and lightly sauteed on the stove. This week I may try serving our shrimp dish over sauteed zucchini strips or ribbons instead of rice noodles.

Want to join the Gluten-Free Menu Swap? Cheryl at Gluten Free Goodness manages the headquarters of Gluten-Free Menu Swap. There you will find the rules, the current and upcoming schedule, and links to past roundups.

Celiac Family’s Menu This Week:

Monday – Chicken Enchiladas with Salsa Verde
Using slow-cooked Mexican chicken to make enchiladas with a green sauce. Serving with Cilantro Rice.

Tuesday – Cheeseburgers
Making cheeseburgers without buns and serving with sweet potato fries and steamed green beans.

Wednesday – Eating Out
Probably eating at Chick-fil-a. The kids get a grilled chicken fillet without the bun, a fruit cup and waffle fries. I like their grilled chicken and fruit salad with spicy dressing.

Thursday – Leftover Buffet
Two no-cook nights in a row!

Friday – Beef and Broccoli Stir Fry
Marinating sirloin strips and stir-frying with broccoli, mushrooms, bean sprouts, celery, etc. and serving over rice.

Saturday – Easy Garlic Shrimp
Making a fast and easy garlic shrimp dish and serving over rice noodles.

Sunday – Lamb Chops
Trying something new. Hopefully getting my husband to make his famous garlic mashed potatoes to serve with it.

Need more menu ideas?

• Laura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
• Or, check out some of my past menu plans.

My husband started a new job this summer that comes with a longer commute and fewer easily accessible options for gluten-free food. So, I’ve been trying to have lunches and snacks at home that he can easily take with him. I hadn’t tried Bakery on Main‘s granola products, yet. So, I was happy to get some samples in the mail to try. They sent me some granola bars and the Fiber Power granola to try.

I often hear from people starting on the gluten-free diet that they don’t get enough fiber from a gluten-free diet. (Well, that’s a whole other subject, that I won’t get into in this post.) If you happen to feel the same way, then the Fiber Power Granola may be the product for you. It contains gluten-free whole grain oats and 9 grams of fiber per 1/2 cup serving. My husband enjoyed the Fiber Power granola mixed in with yogurt.

The first thing that struck me about these products was their aroma. Each time I opened a package I was surprised they were so fragrant. True to its name, the Triple Berry Granola had a wonderful berry scent. The Maple Cranberry bars smelled of maple syrup, and the Extreme Trail Mix bars smelled like sunflower seeds. Maybe my nose was just sensitive on that day, but I was immediately drawn to the delicious smells.

The next thing I noticed were all the whole grains and seeds. Wow. Lots of sunflower seeds, flax seeds, sesame seeds, rice crisps, and cornflakes. All three bars are soft and chewy, not too crunchy, and have a light sweetness to them. I think the size is perfect, too. Not too much to ruin dinner, and easy to carry around in a briefcase, purse, or backpack. The dried cranberries in the Maple Cranberry bars and Trail Mix bars added a nice flavor and sweetness. The Extreme Trail Mix bars also had large pieces, if not whole, almonds, hazelnuts and Brazil nuts which added an extra crunch to the bars.

I let my kids give them a try, too. But, apparently the bars are not to their liking. I guess the flavors are a little too strong for them. Of the three, the Chocolate Peanut Butter one was the most palatable. If it weren’t for the chocolate chips, they probably would pass. OK, so the bars aren’t exactly kid-favorites. But, my husband and I were able to appreciate them for their taste, texture and natural goodness.

You should check out the Bakery on Main website for all the nutrition details, but I will mention a few things about the granola bars. Each one contains 170 calories with 3 grams of protein, 2 grams of fiber, and 11 grams of sugar. The granola bars are sweetened with rice syrup, honey and evaporated cane juice.

For more opinions on these and other Bakery on Main products check out these other recent reviews:

• Celiacs in the House
• The Gluten-Free Homemaker
• Gluten Free Gidget

So, I never got a vegetable garden planted this year. (I’m beginning to think I never will.) And yet, I still seem to have an abundance of fresh tomatoes this year. Our kind neighbors have been sharing their bounty with us. So, I’ve been finding ways to enjoy them in our meals. Here are some of my recent favorites:

Corn and Black Bean Salad

Greek Pasta Salad

Mexican Pizza

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I’ve got a few more ideas in my menu this week, too. How are you enjoying the tomatoes this summer? Don’t forget to check below for the Gluten Free Menu Swap, where I’ll link up other bloggers who are sharing gluten-free menus this week. Hopefully, they’ll have some more ideas for tomatoes, too!

Celiac Family’s menu this week:

Monday – Chicken Kabobs
I’ll be grilling chicken kabobs and serving it with Cheryl’s lemony mint quinoa.

Tuesday – Pulled Pork Sandwiches
I’ll slow-cook a pork shoulder (or Boston butt) and serve with Amy’s Tomato Basil Salad.

Wednesday – Grilled Steaks
I’ve got some patty pan and yellow squash that I need to cook up. I think I’ll try cooking them on the grill, too.

Thursday – Sub/Hoagie Sandwiches
I’ll make a loaf of French bread for making sub sandwiches. We’ll get out some sliced lunch meat, and maybe leftover pulled pork, and let everyone make their own sandwich with lettuce, onion, tomato, etc. I’ll serve it with Avocado Salsa and tortilla chips.

Friday – Fish Tacos
My kids haven’t been too interested in eating fish lately. Sometimes they’ll take one or two bites, but that’s about it. I thought I’d try making fish tacos and see if I get a better response. If I have any tomatoes left in the house, I’ll make my dad’s fresh salsa to go with it.

Saturday – leftovers
Clearing out the refrigerator, and eating up all the foods that didn’t get eaten for lunches.

Sunday – Chicken Curry
Making chicken curry and serving over rice.

Here is what some other gluten-free friends are planning this week:

Lisa at Extraordinary Life tells me she has a tomato garden, and uses the tomatoes to make salsa and sauces. She has a great menu planned for this week, which includes gluten-free gnocchi with her super secret tomato sauce. She’s also has Twice Baked Pork Chops, gluten-free Rice a Roni, and pizza on her menu this week.

Susan has a wide variety of meal ideas at I love nectarines this week. She has a photo of a fabulous looking California-style okonomiyaki. She also has Baingan Bharta (eggplant curry), Mac ‘n Cheese, and tamale pie on the menu.

There are lots of tomatoes on this week’s menu at In My Box: tomatoes on a pizza, tomato salad with shallots, tomato and cucumber salad, and roasted tomatoes. But it’s not just tomatoes. Check out the Indonesian Fried Rice, Szechuan-style tofu and more on the menu.

Celiacs in the House has plenty of tomatoes this time of year, too. Wendy’s been making tomatoes stuffed with tuna and veggie salad for lunches, making tomato sauce to freeze, and is threatening to make tomato ice cream! I hope you try it Wendy. I’d love to hear how it turns out. For dinners this week, she’s planning on BBQ Chicken, a Greek meal, salmon cakes, and more great meals.

Cheryl says she doesn’t have as many tomatoes this year, but she must have some cherry tomatoes. She’s using them in Salsa Mole and Quinoa Italiana this week at Gluten Free Goodness. The Malaysian Curry on the menu sounds good, too.

Renee at Beyond Rice and Tofu says that pests have limited her supply of tomatoes this year. However, she still had enough to make white bean gazpacho last week. This week, she has Mushroom and Leek Pasta, Cucumber and Avocado Soup, and lots of homemade Tamales! on her menu.

Need more menu ideas?

• Laura at OrgJunkie.com hosts Menu Plan Monday every week. You’ll find links to hundreds of meal plans (not necessarily gluten-free) there.
• Or, check out some of my past menu plans.

Want to join Gluten-Free Menu Swap?

Cheryl at Gluten Free Goodness manages the headquarters of Gluten-Free Menu Swap. There you will find the rules, the current and upcoming schedule, and links to past roundups. For this week, email the link of your gluten-free menu to me at celiacfamily[at]gmail[dot]com.

Greek Pasta Salad Recipe

Ingredients:

Salad:
12 oz. Gluten-Free Fusilli Pasta
1-1/2 Cups (about 9 oz.) Cooked Chicken, cut up in bite-size pieces
1-1/2 Cups (about 9 oz.) Greek Olives, pitted and cut in half
2 small Cucumbers, cut into chunks
2 medium Tomatoes, cut into wedges
6 to 8 oz. Feta cheese, crumbled
salt and pepper, added to taste

Dressing:
3/4 Cup Olive Oil
1/4 Cup Red Wine Vinegar
Juice of one Lemon (about 3 Tbsp)
1 garlic clove, minced
2 tsp dried Oregano

Instructions:

1. Cook the pasta according to package instructions. (Schar Pasta directs to put the pasta into 4 quarts boiling water and boil for 8-10 minutes. When the pasta is al dente, drain the pasta and rinse with cold water.)
2. Prepare the salad ingredients by cutting into bite-size pieces.
3. Place the dressing ingredients in a cruet or jar with a lid, and shake it up thoroughly.
4. Place the pasta and salad ingredients in a large bowl. Pour about half the dressing over it, and toss to cover evenly. Chill in the refrigerator for a couple hours, or serve at room temperature.
5. Serve up the pasta salad and season to taste with extra dressing, salt and pepper.

Additional Notes:

• Quartered, marinated artichoke hearts also make a nice addition to the salad.
• For the olives, I usually buy a mix of Greek olives which includes Kalamata.

Notable Links:

• I’ve linked this post to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.
• You’ll also find it linked at Gluten-Free Wednesdays at The Gluten-Free Homemaker.