Ingredients:

• 1 lb skinless, boneless chicken breast
• 6 cups cut butter leaf lettuce
• 1 red diced red bell pepper
• 1 avocado
• 1/4 cup fresh rosemary
• 1 cup gluten free Italian Dressing (we used Kraft Italian for this)
• 1/4 cup crumbled feta cheese

Directions:

1. Preheat the grill to the medium/high setting.
2. Rub approximately 1/3 cup of Italian dressing on the chicken.
3. Sprinkle with rosemary.
4. Grill for approximately 20 minutes (until seasonings are toasted and chicken is cooked completely – no pink) – turn the chicken over at 10 minutes.
5. Let the chicken cool.
6. Chop the butter leaf lettuce, avocado, bell pepper and cooled chicken.
7. Toss together and add crumbled feta cheese.
8. Sprinkle with your favorite gluten free dressing.

Yes! Get your protein and fiber here! But there’s more….

Quinoa (pronounced “Keen-Wa”) is not only a popular gluten free flour, it’s also extremely nutritious and an excellent substitute for regular “gluten” flour.

From Wikipedia (http://en.wikipedia.org/wiki/Quinoa):

Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthful choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source.[5]

It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest.

Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration manned spaceflights.[5]

Quinoa flour can be used in gluten-free baking. It can be combined with sorghum flour, tapioca, and potato starch to create a nutritious gluten-free baking mix.

A suggested mix is three parts quinoa flour, three parts sorghum flour, two parts potato starch, and one part tapioca starch. Quinoa flour can be used as a filling for chocolate.

That being said, as with all gluten free flours, if you want anything to rise, you will need to consider the measurements and add xanthun or guar gum as a binder (or other preferred binder).

Make sure to store it in a glass jar in the refrigerator or freezer because after about a year, the flour will become rancid due to it’s high fat and oil content.

What does Quinoa flour do for your gluten free baking (besides all the nutrition)?

Quinoa adds a moist, nutty texture to your cooking!

Interesting note: as much as I love fresh, organic, local cherry tomatoes, they don’t have nearly as much lycopene as ketchup or tomato sauce. Why, you ask? Because something happens during the process of breaking it down into the sauce form that releases the higher levels of lycopene. For example, one medium raw tomato has 3mg/100ga of lycopene compared to the 29.3/100ga found in just two tablespoons of tomato paste!

I was honored to be included in her inaugural post, as well as in her first newsletter. You can view my Gluten Free: 101 article there, as well as many other terrific gluten free resource links!

Check it out at: www.iLunchbox.com

Congratulations Beth Ann! I am happy to be a part of your new endeavor.

As I continue with my quest to increase gluten free awareness and gather statistics on just how many people are actually eating gluten free (besides celiacs), I come across this book. Coincidentally (if you believe in coincidences) it also highlighted exactly what I was looking for in nutritional supplements for my family. I haven’t read the book yet, just the excerpts. I will be reading it soon and will provide a full review. In the meantime, Dr. Hyman’s blog covers a great deal of information.

Again, this is just one more example of how far the gluten free way of living has expanded into “mainstream.” It used to be that gluten free was only for people with celiac disease. It then expanded to the gluten intolerant, autism, ADHD, thyroid disease, depression, infertility, and rheumatoid arthritis sufferers. Now, gluten free is being brought forward by a New York Times best selling author in a positive light as a solution to ailments that can affect anyone.

I must caveat this for everyone: the book is not just about gluten free. It also includes being casein free, as well as other dietary changes. But, hey! I can’t get enough of seeing gluten free mentioned in a positive light and how many people can benefit from it. I’m open to the idea of casein free. At least for six weeks! I certainly know what a great affect gluten free has had in my life.

What does a book like this do for our gluten free community? It’s one more step to the “some day” when we can all walk into any restaurant or grocery store and have available, delectable, gluten free options!

With his permission, I am re-posting some excerpts from his blog and providing links for more information:

…You can have a brain that allows you to fully experience life, and enjoy your family, friends, work, and, most importantly, your own heart and soul. But how do you do it?

Well, you follow The UltraMind Solution.It is a 6-week, 4-step program that is designed to help you:

• Feel more alert and focused
• Have more stable moods
• Enjoy a better memory
• Have more energy
• Enjoy the kind of restful sleep that will help you wake up more refreshed and able to face your day
• Improve your digestion
• Decrease chronic sinus problems
• Experience pain-free joints
• Eliminate headaches

And there are wonderful side effects. You will lose weight almost automatically and you may even see your sex drive improve. But I don’t want you to take my word for it. Prove to yourself how well The UltraMind Solution works. I want you to try it, for just 6 weeks.

You have nothing to lose (except, perhaps, the chance to eat a few additional cheeseburgers and sodas). And you have everything to gain. You can have the gift of your life back.You will learn how to reclaim that gift in today’s blog, where I outline the 4 steps of the program and explain how it works so that you can begin taking advantage of The UltraMind Solution today.

My favorite excerpt:

Brain Allergies

There is one other step you need to take during the 6-week program to eat right for your brain.

That step is to eliminate the two most common food allergens in our diet: gluten and dairy.

Now, you know what happens if you get stung by a bee, or get poison ivy: You have an allergic reaction. But did you know your brain can become allergic, too? And when it does, it causes brain fog, depression, autism, ADHD, dementia, and more.

Gluten (a protein found in wheat, rye, spelt, and kamut) and dairy are the two foods that most commonly set off reactions in people. They have been linked to conditions ranging from brain fog to depression and to even more severe conditions like autism and Alzheimer’s disease.

You may have hidden allergies to these foods and not every realize it. Despite the fact that the immune system and the brain are intimately linked and food has a MAJOR impact on your brain and body, most of us (including physicians) don’t make the connection between what we eat and how we feel. You eat a piece of bread on Monday and feel depressed on Tuesday, but you don’t make the connection. Many people are affected by low-grade, delayed food sensitivities or allergies. What you eat may cause allergic reactions that make you feel bad, but you might not know it.

You can take some simple measures to heal from brain allergies. Here’s what do …Simply remove dairy and gluten from your diet for 6 weeks.

That means a 100 percent elimination of these foods, no exceptions—not even a drop of milk in your tea or a crumb of bread for breakfast.

Watch what happens to your body and mind when you do this. The brain fog may lift; the depression may ease up.

I have even seen autistic children start talking after they get rid of gluten and dairy.

Trust me, you will be amazed at how many other delicious things there are to eat besides bread and milk. I give you dozens of examples in Chapter 14 of The UltraMind Solution.

See the rest at: http://www.twittermoms.com/profiles/blogs/the-ultramind-solution-the or http://www.ultrawellness.com/blog.

Or purchase his book (no, there’s no kick-back here. I’m a true fan…) at http://www.amazon.com/UltraMind-Solution-Broken-Brain-Healing/dp/1416549714/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1232594267&sr=8-1.

Ingredients:

• 1 1/2 cups of chopped Shanghai bok choy
• 1 lb skinless, boneless chicken breast
• 4 eggs
• 3 cups of cooked, and cooled, medium grain rice (brown rice would be GREAT too)
• 1 cup chopped carrot
• 3/4 cup chopped onions
• 1/4 cup chopped scallions
• 1/4 cup of gluten free soy sauce (La Choy is gf)
• 3 Tbsp canola oil
• 1 Tsp sesame oil

Directions:

1. In a wok over med/high heat, saute the onion in one Tbsp of oil for approximately 8-10 minutes until caramel brown color.
2. Remove the onion from wok and lower temperature to medium.
3. In a separate bowl, mix the eggs, sesame oil and 1/4 tsp of soy sauce together.
4. In the wok, coat all sides with another Tbsp of oil.
5. Add the egg let it cook until puffy, then flip over and continue to cook. (you can do this like you would cook a scrambled egg by keeping it moving around, too) .
6. Remove the egg from the wok and chop into small pieces.
7. Using the med/high setting, add another Tbsp of oil and saute the chicken until light brown – about 3 minutes.
8. Add the scallions, carrots and bok choy. Saute an additional two minutes.
9. Add in the rice, eggs and the remaining soy sauce. Saute two minutes.

This works great with just about any vegetable! You may also add more or less soy sauce, depending on your taste.

Clan Thompsonʼs Mini-List Verified Information on Gluten Content
(This article may be copied and distributed freely as long as it is reproduced in its entirety, including this notice. Clan Thompsonʼs Mini-List is copyright 2009 Clan Thompson LLC)

Manufacturers of the following products reported them to be GLUTEN FREE in the USA when we called them in December and January 09.The Celiac Food SmartList contains verified gluten info on over 18,996 products.

For more info, or to download a FREE DEMO, visit our CeliacSite at www.clanthompson.com

Haagen-Dazs Ice Cream: Vanilla Chocolate Chip
Haagen-Dazs Reserve:Amazon Chocolate
A Taste of Thai Peanut Satay Sauce
A Taste of Thai Yellow Curry Rice
Fetzer Vineyards: Riesling wine
Finlandia Vodka – original
Newport Peppermint Schnapps
Prego Pasta Sauce – Traditional
Comstock Pie Filling (all flavors)
Dole Canned Juices –
all Betty Crocker Neon Decorating Gels
Cain’s Retail Relishes
Blue Diamond Almonds – Oven Roasted – vanilla bean
Snicker’s Ice Cream Bar (regular)
Starkist Tuna (plain tuna)
Cattlemen’s Barbecue Sauces (Classic)
Vlasic Pickles or Relish
Log Cabin Syrup – Country Kitchen
Gatorade Thirst Quenchers
Smithfield Hams

All Clan Thompson’s Celiac SmartLists are a series of programs which make it easy to find gluten information on thousands of items. Our SmartLists are the ONLY software that contains VERIFIED information, and a “Comments” field is included to provide even more information. We have versions for Windows, Macs, Pocket PCs, Palms, SmartPhones, and iPhone/iPod Touch.

Download a FREE DEMO, at http://www.clanthompson.com/In addition, you may always subscribe online to our free email Newsletter which includes new Gluten Free food lists, The Cook’s Corner, Ask Clan Thompson and more.

• 1 lb skinless, boneless chicken breast
• 3/4 cup of gluten free bread crumbs (I use Ener-G or Gillian’s)
• 1 cup of gluten free Italian dressing for marinade (I use Good Seasons mix or Drew’s Garlic Italian)
• Ketchup for dipping (I use Woodstock Farm Organic, but Heinz is GF, too.)

Directions:

1. Pre-heat the oven to 425 F.
2. Marinate the chicken breast for at least 30 minutes in the Italian dressing. This adds flavor and helps keep the chicken juicy.
3. Cut the chicken into thin strips (or nugget size).
4. Dredge completely in the bread crumbs.
5. Spray a 9 x 13 glass baking dish with gluten free non-stick spray (I use Pam Original, which is gluten free.*)
6. Place the chicken in the dish leaving space between the pieces.
7. Bake for approximately 22 minutes. The cooking time depends on the size of your chicken pieces. Cut one open to make sure it’s done. There should be no pink. DON’T OVERCOOK.

*Pam Original, Pam with Butter and Pam with Olive Oil are all gluten free according to the manufacturer’s website on 1/2009. However, Pam Baking is NOT gluten free and contains wheat.