Archive for May, 2010


A Healthy Food Revolution

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Have you heard about the food revolution going on? I’m talking about the movement to encourage healthier eating, which has been brought forward by Jamie Oliver. You probably already know him from The Naked Chef, or own one of Jamie Oliver’s Cookbooks, or maybe you were fortunate enough to catch the reality TV series he recently did called Jamie Oliver’s Food Revolution.

Jamie Oliver’s Food Revolution was his attempt to help Huntington,West Virginia remove the label of “the unhealthiest city in America” by encouraging healthier food choices at home and at school. The series had some very dramatic and emotional moments that got the attention of a lot of people. Diane @ The W.H.O.L.E. Gang, who spent many years in Huntington, was especially moved by Jamie Oliver’s Food Revolution. She embraced the idea of a Food Revolution and wants to pass the message on to as many people as possible.

So, Diane created 30 Days to a Food Revolution, hosted at her website. She reached out to 30 other food bloggers and asked for help in spreading the message. 30 Days to a Food Revolution began Apr. 26 and is currently still going on. Each day, a different food blogger is providing their own perspective about how to live and eat healthier by submitting a recipe and a tip for eating healthier. The series is now on Day 15, and there are plenty more posts to come. I’ll be submitting my own post to Diane’s revolution on June 2. Until then, check out the great recipes and tips that have been posted thus far:

Day 1gluten free easily

Shirley’s recipe:  Garlic Lime Chicken

Shirley’s tip:  Make your own instant food.

Day 2The Spunky Coconut

Kelly’s recipe:  Coffee Cake

Kelly’s tip:  Cook your own dry beans.

Day 3I am Gluten Free

Ellen’s recipe:  Buffalo Tofu with Dairy Free Ranch Dressing plus Roasted New Potatoes

Ellen’s tip:  Always leave the house with a snack.

Day 4The Gluten-Free Homemaker

Linda’s recipe:  Gluten-Free Foccacia Bread & Hamburger Buns

Linda’s tip:  Get organized and plan.

Day 5–  Delectably Free

Beth’s Recipe: Mexican Red Lentil and Rice Soup

Beth’s Tip: Cook with color.

Day 6Jenn Cuisine

Recipe: Mushroom & Goat Cheese Stuffed Burgers

Tip: Add fresh produce to spruce up classic meals.

Day 7Sure Foods Living

Alison’s Recipe: 3-Ingredient Salad Dressing

Alison’s Tip: Serve veggies & salad dressing to kids before dinner.

Day 8dinners and dreams

Nisrine’s Recipe: Falafel

Nisrine’s Tip: Simplify. Diversify. Rejoice.

Day 9Whole Life Nutrition Kitchen

Alissa’s Recipe: Rice and Nut milk Hot Cereal

Alissa’s Tip:  Breakfast can be quick and nutritious.

Day 10The Messy Chef

Sara’s Recipe: Caesar Salad

Sara’s Tip: How to snack at work without touching the vending machines.

Day 11One Frugal Foodie, Dairy-Free & Fit, Go Dairy Free

Alisa’s Recipes: Strawberry Mylk and Fruit ‘n Fiber Breakfast Shake

Alisa’s Tip: Enjoy the seasons.

Day 12Celiac Teen

Lauren’s Recipe: Pasta Bake

Lauren’s Tip: Healthy changes rather than quick fixes.

Day 13Gluten Free For Good

Melissa’s Recipe: Leek and Potato (and maybe beet green) Soup

Melissa’s Tip: 8 steps to “revolutionary” transformation (and maybe enlightenment)

Day 14Gluten-Free Vegan Family

Julie’s Recipe: Cranberry Goji Bar Cookies

Julie’s Tip: Get your kids into the kitchen!

Day 15Straight Into Bed Cakefree and Dried

Naomi’s Recipe: Healthy Lunch Ideas

Naomi’s Tip: Eat a healthy lunch even when pushed for time.

Categories : Newsworthy
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Potato Salad for a Crowd

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Yay! I’m finally getting a recipe posted. I have really had trouble keeping up with the online gluten-free community this spring. Too many activities in my offline world have been keeping me busy. The most I’ve been able to do is post our weekly menu plans. But, I have finally found some time to write a quick post and get back online.

I’m linking this post to The Gluten-Free Homemaker’s weekly carnival Gluten-Free Wednesdays. Every week, a variety of gluten-free recipes, tips, or reviews are linked to this online carnival. The Gluten-Free Homemaker has also started a monthly recipe challenge in conjunction with Gluten-Free Wednesdays. Check out this month’s submissions of gluten-free quiche recipes. Next month’s gluten-free recipe challenge is for gluten-free cakes. I can’t wait to see the recipes submitted for that one!

For this week’s Gluten-Free Wednesdays, I’m offering the following recipe for a traditional potato salad. It uses 5 pounds of potatoes and a dozen eggs, so it makes plenty to serve at a large gathering, party, picnic, barbecue, etc. I started this with my grandmother’s recipe, but then added a few extras. My grandmother worked many years in the bakery for a corporate cafeteria, so her recipes were often written for large amounts. You can, of course, halve the recipe for a smaller gathering. I like to make the full recipe, so I can have leftovers!

Potato Salad for 25


5 lbs. Russet potatoes — peeled, cooked, and mashed
12 eggs — hard-boiled, chopped
3 celery ribs, finely chopped (about 1/2 Cup)
1/2 large, white onion chopped (about 1/2 Cup)
1-1/4 Cups mayonnaise
1 Tbsp vinegar
1/2 Cup sweet pickle relish
1/4 Cup prepared mustard (I usually use 2 Tbsp yellow mustard and 2 Tbsp Dijon.)
1-1/2 tsp salt
1/2 tsp pepper
1/2 tsp celery seed


  1. Cook and prepare the potatoes and eggs.
  2. In a large bowl, mix all the ingredients together.
  3. Cover and chill for a couple hours, or overnight.

Notable Links:

Categories : Recipes, Salads, Side Dish
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Menu Plan May 10

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What is everyone making for dinner this week? The warming weather (and tighter waistbands) has me wanting lighter meals. And, of course, our busy schedule means quick meals, too.

Angela at Angela’s Kitchen is hosting this week’s Gluten-Free Menu Swap. She chose Rhubarb as the theme ingredient. Unfortunately, I don’t have any rhubarb on my menu this week, but I’m looking forward to trying Angela’s recipe for Rhubarb Streussel Muffins. Check out Angela’s Kitchen this week to see what she and other gluten-free bloggers have on their menus.

I’m hosting the Gluten Free Menu Swap next week. The theme is going to be picnic or BBQ foods, so check back next week if you are looking for some gluten-free food ideas for picnics and/or barbecues this summer. Or, even better, share your picnic food ideas with us next week. Just email a link of your menu next week to me at celiacfamily [at] gmail [dot] com. Thanks to Cheryl of Gluten Free Goodness for continuing to organize this event. If you’d like to find out more about the Gluten Free Menu Swap, host future events, or check out past round-ups, visit the current GF Menu Swap headquarters on her site.

Celiac Family’s Menu This Week:

Monday – Chicken Sausage
I found some chicken sausage at the grocery store last week that looked interesting. I LOVE that it says “Gluten Free” on the label! So, I decided to give them a try. I’ll be serving it with leftover potato salad and fresh, cantaloupe.

Tuesday – Beef and Vegetable Kabobs
I’ve really been enjoying making kabobs for dinner. They’re just so quick and easy to get dinner on the table.

Wednesday – Cilantro Lime Shrimp
Shrimp cooked quickly with lime juice and cilantro, and served over rice.

Thursday – Cheeseburgers
Cooking burgers and serving with corn on the cob and French fries.

Friday – Baked Salmon
Baking salmon with a balsamic glaze, and serving with jasmine rice and roasted asparagus.

Saturday – Chicken with mango-pineapple salsa
I love this recipe I found for mango-pineapple salsa at Taste of Home. It’s great with so many foods or just a spoon!

Sunday – No-Cook Night
We’ll either eat leftovers or go out.

Need more menu ideas?

  • Laura at 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.
Categories : Menu Plan
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Menu Plan May 3

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This week’s theme for the Gluten Free Menu Swap is quinoa. That’s good timing for me. My mother-in-law brought me a large bag of it last month, and I haven’t gotten around to opening it yet. This week I’m fixing a quinoa dish with mushrooms and broccoli. I may also fix Cheryl’s Lemony Mint Quinoa. If you are looking for something a little heavier or spicier, you may want to try my recipe for Indian Chicken with Quinoa. Or check out what other quinoa dishes are on Cheryl’s and other gluten-free bloggers’ menus this week at Gluten Free Goodness.

Celiac Family’s Menu This Week:

Another weekend away from home, has left me with a to-do list a mile long. So, it’s another no-cook night for me. Just reheat and serve.

Tuesday – Dijon Chicken Kabobs
The warm weather that has creeped in has me thinking about grilling outside. So, I’ll skewer some marinated chicken with some vegetables and cook them on a hot grill.

Wednesday – Pork Chops
Grilled boneless pork chops with a mango-pineapple salsa. Served with rice or maybe Cheryl’s Lemony Mint Quinoa.

Thursday – Tilapia Parmesan
Broiling tilapia white fish with a Parmesan sauce. Serving with a broccoli and mushroom quinoa dish.

Friday – Pizza
Still need to try my dad’s recipe for thin crust pizza. Now I just have to decide on the gluten-free flours to use to make it gluten free.

Saturday – Grilled Steaks
More grilling outside planned. I think I’ll serve steaks with Jenn Cuisine’s Asian Slaw.

Sunday – Pulled Pork BBQ
Pulled Pork BBQ sandwiches on cheese bread rolls. Served with potato salad.

Need more menu ideas?

  • Laura at 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.
Categories : Menu Plan
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