So one of the things I feel my family has known me for is my chili.  If it's cold, I'm making chili.  Of course I have my own super secret recipe.  After being diagnosed with Celiac I realized my chili was not Gluten Free :(  So the secrets out.  The thing that made my chili was the seasoning packet.  Said seasoning packet contains Gluten.  What is that all about!?!  Let me them you, I was determined to not lose my family title as the chili maker.  So I tried many variations of chili.  Each one seemed more disappointing than the last.  My poor husband (a.k.a. the Guinea Pig), ate each version with no complaints.  I did see him sneak hot sauce and crackers into my concoctions, which was not a normal for my previous chili.  I was brokenhearted and embarrassed.    I had all but given up on making chili when it hit me, less is more.  To put it simply and quote an old adage, K.I.S.S. it (keep it simple stupid.  I was going about this whole chili thing wrong.  I needed to chill out for it to come to me and the results came with an even better version of Chili.  One that everyone raves about and that my husband likes even better than older Gluten-filled one.

Simple Chili Recipe

Ingredients:
1 1/2lbs Ground Turkey (or lean ground beef if you prefer)
2 11.5-12oz cans of Light Red Kidney Beans; drained
2 11.5-12oz cans of Dark Red Kidney Beans; drained
1 11.5-12oz can of Chick Peas; drained
Salt & Pepper to taste
1 16oz Jar of Gluten Free Thick and Chunky Salsa (I use Mild for the kids sake but Medium is great for parties.  (Old El Paso or Herdez are my favorite Gluten Free salsas))
1 Large White Onion; diced

Directions:
1) Brown Ground Turkey and Onion in a skillet until no pink, seasoning with salt and pepper to your taste preference.  Note: Spray skillet with a Gluten Free cooking spray before adding meat and onion.
2) Drain meat and onion mixture and dump into a large 2 Quart Crock-Pot.
3) Dump all 5 cans of beans into the Crock-Pot.
4) Dump whole jar of Salsa into the Crock-Pot.
5) Mix ingredients and cook on low for 8-10 hours.  Do not open or mess with the chili.  It comes together all on it's own.
6) When ready to eat, stir and turn Crock-Pot to Warm.  Serve with some shredded cheese on top for even more yummy goodness.  We also like to serve this chili with some Frito Lays Chips.

I'm so confident in this recipe that I no longer fear sharing the recipe or my Gluten-Free Chili.  The best Gluten-Free recipes are the ones you don't even need to think about. 

If there is one thing I miss more than anything with going Gluten Free it is Italian Food.  I made it a mission to find acceptable alternatives for my whole family.  At first I tried a large variety of different corn and rice based noodles.  They weren't bad, they just didn't taste like spaghetti noodles.  My husband, whom only eats Gluten Free at home that I cook, when he asked, "What's for dinner?" and my response was, "Spaghetti," anyone could tell he wasn't thrilled (probably because he would stick his tongue out.  Note that before I went Gluten Free my husband never complained about my spaghetti.  It wasn't my sauce, surprisingly I always made a Gluten Free tomato  sauce.  The only thing that changed was that the noodles went Gluten Free.  Even if I follow the directions to the tee I end up with clumps of noodles stuck together.  (Note: if I had to pick my favorite Gluten Free noodle, I would say iSo after vesting money and calories in choices that were not favored by me or my family, I decided to find something better.

That's when I found Spaghetti Squash!  I made my sauce as I always do and substituted the noodles with the spaghetti squash.  Guess what my family, including husband, loved it.  My husband now in fact prefers spaghetti squash to regular spaghetti noodles. 

How to make Spaghetti Squash in the Microwave:

1 Spaghetti Squash (about 3lbs)

1) With a sharp knife pierce Spaghetti Squash about 5-6 times (this step is very important to prevent Squash from exploding). Place on a doubled paper towel in the microwave.
2) Microwave on High for 10-12 minutes, rotating/turning at least 3 times during cooking (Squash should give a little when cooked thoroughly).
3) Remove squash and allow to cool 5-10 minutes!  It will be very hot!
4) Cut squash in half lengthwise and remove seeds and discard.
5) Using a fork, remove flesh from Squash shell.  It will come out in strands.  (Note: I like to hold the Squash with a kitchen towel and then scrape the Squash over a bowl to catch the strings.)

Once I have completely cleaned the Spaghetti Squash, I toss with my favorite sauce.  It is a great replacement for anything that requires noodles. 

Let's take a look at the Nutritional Facts of 1 Cup of Spaghetti Squash to 1 Cup of Traditional Pasta to 1 Cup Gluten Free Quinoa Pasta:
Spaghetti Squash- 42 Calories, 10 Grams of Carbs (Also contains 143 Grams of Water, 2.2 Grams of Fiber, Beta Carotene, Vitamin A, & Vitamin C)
Traditional Pasta- 221 Calories, 42 Grams of Carbs, 8 Grams of Protein
Quinoa Pasta- 205 Calories, 46 Grams of Carbs, 4 Grams of Protein

So you make the choice.  I think it is okay to indulge in the Traditional Pasta or Quinoa Pasta (if you are Gluten Free like me) every once in a while, but give Spaghetti Squash a try I am positive you are gonna love the switch.  Plus it is an easy replacement that tastes yummy too!

So let's talk Pizza!  Pizza for years has been an all time very favorite of mine!  I absolutely love it!  I could have eaten it every day!  New York style with extra stringy cheese, greasy, goodness!  Or my other favorite version is what I like to call "White Trash Pizza," (my Grandmother's specialty back in the day): Chef Boyardee cheese pizza kit, with extra cheese (like an entire bagful of shredded pizza blend) and cut up beef hotdogs.  I know neither version is healthy in the least.  I'm guessing over 1000 calories a slice for the White Trash Pizza.  When I was told I had to start eating Gluten Free, I was most upset about losing my pizza!!  So at first I began the search for a substitute that tasted the same.  I never found anything that compared.  I found substitutes for the regular next door pizza but why spend all those calories on something not that great?!  Not to mention the cost of the Gluten-Free version.  For a while I was enticed by the ads for Domino's Pizza which advertised a Gluten-Free pizza.  With the closest an hour away I even thought of traveling just to try it.  Research proved that this pizza really isn't Gluten-Free.  You'd be hard pressed to find a pizza place that serves regular pizza able to provide Gluten Free as well do to all the flour in the shops.  There would be a huge cross-contamination issue!  So then I moved onto low carb, Gluten Free alternatives and found the Portabella Mushroom Pizza.  Wow!  Can I say LOVE!  My family even loves it and it has a lot less calories and costs a fraction of the price.  This recipe is not just for those eating Gluten Free but it works for everyone including those watching their sugar and carb intake!  Give it a try and let me know what you think or how you altered it to your taste.

Portabella Mushroom Pizza

4-6 Large Portabella Mushrooms
1 Can Gluten Free Pizza Sauce (I like Don Pepino)
1 Cup Lowfat Shredded Cheese
Gluten Free Turkey Pepperoni (or whatever else you like on your pizza, sometimes I do olives and/or onions)
Olive Oil

1) Preheat oven to 375 degrees.  Lightly spray non-stick pan with Gluten Free cooking spray.
2) Wipe mushrooms with a slightly damp paper towel.  Remove Stem and throw away. Using a spoon, scoop out gills inside of mushroom cap and discard. 
3) Coat the tops of each mushroom with a light layer of olive oil and arrange on non-stick pan.  Cook in preheated oven for 5 minutes (if mushrooms are very large add an additional 2 minutes)
4) Take pan out of oven and scoop 1 Tbsp of Pizza Sauce into each mushroom top.  Then layer with desired toppings and cheese. 
5) Put pan back in the oven and bake for an additional 20 minutes or until the cheese is melted and golden brown.
6) They will be VERY hot!  Allow to cool 8-10 minutes before serving.  En

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Okay, so once I started my Gluten-Free Diet I pretty much sliced toaster waffles out of my diet.  They aren't the healthiest thing for breakfast, I know, but every once in a while it is nice to change up my breakfast routine.  On a recent marketing trip I ran across Van's Natural Foods Gluten/Wheat Free Waffles.  They were actually on sale for 2/$5 and I figured, hey why not?  So I gathered up two boxes and was really surprised at them.  They crisp up nicely in the toaster on your usual preference setting.  I like one on the go with some crunchy peanut butter (for the added protein).  There really isn't much of a taste difference from what you'd expect out of a regular frozen waffle.  They even come in a variety of flavors including: Ancient Grain, Totally Natural, Blueberry, Apple Cinnamon, Buckwheat with Berries, and Flax.  The cool part is this company has other Gluten-Free options, as well as, non Gluten-Free items for those in your household not GF.  The Natural Gluten-Free Waffles do have 230 calories and 39g of Carbs for 2 but for me I find 1 satisfying.  The reasoning is that they are made from Brown Rice Flour, Potato Starch, Rice Flour, and Soy Flour.  They also contain a juice blend for sweetening properties.  When comparing with a non-Gluten-Free version they offer that contains 180 calories and 26g of Carbs, you truly realize the effects of the substitution.  With this said, I think as with all things, moderation is the key and rewarding yourself occasionally with a waffle will not hurt you.  Skip the sugar filled jelly and/or syrup products and try some peanut butter for the added protein, then pair it with a glass of skim milk, almond coconut milk, or your favorite low-fat milk substitute and it is a good breakfast to start your morning on.  Van's products can be found in the Organic frozen section of your market and of the Gluten-Free options is in the better priced catagory.  For more information on all that Van's has to offer check out their website: www.

So, I grew up in a home where my grandmother baked everything under the sun!  It is no wonder with all the flour exposure I had as a child my body couldn't process Gluten!  She made the most wonderful foods from scratch and never had a recipe!  It would be nothing to come home from school and see 100-200 pies chilling on every available surface!  I'd wake up in the morning to the smell of homemade bread baking in the oven, dough rising on the table, and a breakfast of fried bread dough waiting for me.  My most favorite childhood food memory includes Grilled Cheese on my grandmother's homemade bread.  We ate it for breakfast, it wasn't until I was later in school that I realized no one else ate Grilled Cheese as a breakfast meal.  Everyone else was used to it being a side to Tomato Soup.  Completely unheard of in my house! 

Her bread was perfectly fluffy and she would butter on both sides before frying it in a cast iron skillet.  Then she would add three slices of Velvetta Cheese before placing a browned piece of bread on top of the other.  It was nothing short of mouth watering deliciousness!!!  Looking back on those days, I regret not letting her know how wonderful her food truly was. 

I also enjoyed his bread wrapped around Beef Hotdogs and the wonderful fluffy rolls it made that paired perfectly with her Spaghetti. 

I always tried to get a written recipe of my Grandmother's bread, so at least someone could carry the legacy along.  She always mentioned that no one took the time to learn.  Twice she let me "help" her make the bread and there was absolutely no measuring of ingredients involved.  She dumped this and dumped that, faster than I could write it down, telling me oh you just know.  I actually caught her adding secret ingredients when she was having me do other tasks to occupy me.  She was the matriarch of our family and I am sure her bread was something she thought went a long with that.  I feel also that she felt someday she'd pass the legacy along but not until she was ready to.  Sadly, once Dementia had it's awful hand on my Grandmother those recipes became locked within her.  She tried for a while to still make things and did well at first hiding her disease, but alas it did overcome her. 

May 5th, 2013, my Grandmother, went to sleep until Jesus comes.  When I think of my Grandmother, I think of family, get together's, great food, and most importantly love.  She had so much love for her family and she expressed it in her cooking. 

All my life I have searched for something like that yummy Grilled Cheese.  Nothing came close.  The bread is always off.  So when I was diagnosed with Celiac and became Gluten-Free I felt the search had officially ended.

At first I thought, "Hey, I don't eat a lot of sandwiches, this no bread thing won't be that hard."  Then I remembered all the sandwiches I do eat and cookouts and even as simple as bread with dinner.  So I began buying small loaves of various Gluten Free breads at the market.  Everything either tasted of cardboard, molded very quickly, was hard and heavy, or was dry as the desert.  So again, I put bread on the back burner.  I'd tired of paying so much and it just being disappointing. 

About a month ago, my Aunt Denise did a home party for me.  As I was setting up and waiting for the guests to arrive she was busy putting out a delicious looking meat tray.  I had by this point gotten used to people looking at me weird when I just put the deli meat and cheese on my plate and no roll.  My Aunt was so excited to tell me she had been to Martin's Food Market and brought home some bread for me to eat my sandwich on.  I looked at her at little worried, as I said before, because all the breads I tried were not worth it.  She told me she had picked up a loaf of bread and a lady stopped her.  The lady knew my Aunt was unfamiliar with the Gluten-Free aisle and then told her she needed to try Udi's.  Aunt Denise looked around and the lady took her further down the aisle to the freezer section.  She told my Aunt how wonderfully it thaws, how great it tastes, and best of all that you can just take out what you need and leave the rest in the freezer for longer shelf life.  My Aunt scooped it up so I would have some bread too.  Both my Aunt and I ate our sandwiches on that bread that night and it was THE BOMB!  I couldn't believe it!  I actually picked up the package and looked at it again!  I knew from then on, I wouldn't make my own bread or purchase any other type.  Udi's was it!

I was supposed to leave the party with the remainder of the bread but had to go to do another party and in the commotion left without it.  My Aunt called me the next morning to say that later my Uncle came home and had made some sandwiches.  He accidentally used Udi's instead of the regular bread and was raving to my Aunt how good the bread was.  When she saw that he was eating the Gluten-Free bread she couldn't help but laugh.  When she told him the bread was Gluten-Free he couldn't believe it. 

The very next marketing I added Udi's to our grocery order and had my husband try it, he too loved it!  It is now a Morgan Household staple! 

On another note, I have also tried Udi's pizza and it's pretty darn delicious too!  I am a true pizza conersuer and

Gluten-Free doesn't have to be flavorless or depressing.  There are good companies out there with good products.  Check out everything else Udi's has to offer at their website www,udisglutenfree.com 

Udi's does have some items available for purchase via their website.  Locally Martin's Food Market carries this brand.

Hurry right now they have a coupon for $1 off One Udi's Gluten-Free Food.

So we are going back like 8 months plus, but it was a worthy experience to blog about.  Ty, myself, and Delilah (baby Grant still nestled in my belly) went for a family dinner at Bob Evan's in LaVale, MD.  This tends to not be a restaurant I visit frequently and hadn't since my Celiac diagnosis, so I wasn't sure what to expect.  We were quickly seated and Delilah went to coloring her picture and playing with the bendy straw they gave her.  I asked for a Gluten-Free menu, to which the waitress said they didn't have one but she could get me the Nutrition Guide from the cooks area.  She bought it back (which I had to chuckle at, it was a huge white binder) apologizing that she didn't think they had much of anything Gluten-Free.  I thanked her and went to browsing the binder while trying to match it up to the menu.

Bob Evan's Gluten-Free offerings included: The Farm-Grill Grilled Chicken Sandwich without bun, The Farm-Grill Grilled Chicken Club Sandwich without bun, Big Farm Three-Cheese Burger without bun,  The Farm Favorite Grilled Chicken Sandwich without bun, Big Farm Farmstand Burger without the bun, Big Farm Cheese Burger without bun,  Big Farm Burger without bun, Big Farm Bacon Cheese Burger without bun, Garden Salad (no croutons, no dressing), Blackened Whitefish,  Grilled Chicken Breast (Garlic Butter/Plain/Wildfire),  Grilled Chicken Strips, Citrus Herb Chicken, Salmon (Grilled/Garlic Butter/Wildfire),  Sirloin with Roasted Portabella Mushrooms, Slow-Roasted Turkey (a la carte), Sliced Bacon, Border Scramble Omelet, Any Regular Egg Option, Farm Favorite Omelet, Farmer's Market Omelet, Fruit & Yogurt Plate, Fresh Fruit Plate, Garden Harvest Omelet, Plain Grits, Ham & Cheddar Omelet, Hash Browns, Home Fries, Pot Roast Hash,  Sausage & Cheddar Omelet, Sausage Breakfast Patty/Link,  Sirloin Breakfast Steak, Sunshine Skillet, Turkey Sausage, Western Omelet, Vanilla Ice Cream, Cobb Salad (no dressing), Heritage Chef Salad (no dressing), Wildfire Grilled Chicken Salad (no dressing), Applesauce, Plain Baked Potato, Corn, Cranberry Relish, French Fries, Fruit Cup/Dish, Glazed Fresh Carrots, Loaded Baked Potato, Mashed Potatoes (no gravy), Steamed Broccoli florets, Beef Vegetable Soup, Broccoli & Cheese Soup, and Sausage Chili. 

So as you can see, Bob Evan's has quite a variety to choose from!  I was very excited to see this and this particular evening I had, The Farm Favorite Grilled Chicken Sandwich without the bun, Glazed Baby Carrots, and a Plain Garden Salad without dressing.  It was delicious and satisfying!  Since then I have returned and had the Salmon and it was super yummy! 

So if you are living Gluten-Free; Bob Evan's definitely makes the list of restaurants that are Gluten-Free friendly!!  Of course you always want to check the list as ingredients and items change frequently. 

Bob Evan's website is easy to use and friendly for all types of Allergy issues.  Just go to www.bobevans.com and then choose the Menu tab.  At the bottom click on Allergen Information and (BAM!) the list of menus and allergies comes up.  You can even print the entire list off if you wish.  Bob Evan's also offers online ordering for even further ease, they'll even deliver carside. 

When I told them I had a Gluten Allergy and needed to have proper cooking techniques preformed they were on it and I had no issues with their service.  Overall great experience!  Plus I left educating the very friendly waitress that they indeed had Gluten-Free options!

Time for a delicious post!  My favorite sweet tooth Gluten-Free goodies come from a wonderful local business called, Amy's Gluten Free Goodies!  How I came about finding this treasure of a bakery was after posting my problems with finding suitable replacements for cakes, cookies, breads, etc. on Facebook.  Two friends mentioned I should definitely checkout Amy's Gluten Free Goodies, after one ordering and I was hooked!  Amy Lewis is a Registered Nurse whose recipes have been tried with her own family.  She went through the same process of finding things that were more expensive and that tasted more like cardboard than the goodies they were supposed to be.  Through her trials and errors she has came to have a wonderful bakery of goodies!  Where I can not give her story complete justice you can read up on it for yourself at Amy's Gluten Free Goodies website.
Last year my husband was suffering with cancer and Amy came out to a vendor event donating profits to help with his medical expenses.  Let me say people of all walks of life tried her goodies that day and EVERYONE raved about them.  People could not tell the difference.  Last year She set up at the Spring's Farmers Market through the summer, which was perfect for a quick fix of a sweet tooth.  If you live locally you can arrange pickup or drop off, but don't feel down if you live away she'll direct ship to you too!  Plus she can make things custom to you allergy issue.  Nut-free?  Check.  Lactose-free? Check, she offers desserts using Rice Milk.  Egg-free?  Check.  She is super accommodating.  Best of all she makes beautiful cakes for all occasions. 

Okay, have I peeked your interest yet?

Let's talk my favorites! 
Pumpkin Oatmeal Bars: They are nutritious and fresh!  6 bars/$5, 12 bars/$8, & 18 bars/$12
Cinnamon Rolls: Absolutely my favorite!  9 inch pan (about 8 rolls)/$12 or mini pan (2 rolls)/$4
Brownie bites!  They are delicious!  Taste just like the real thing.  1 dozen/$6, 2 dozen/$10, & 3 dozen/$15.
Cakes:    6 Cupcake Pack/ $9, 1 Dozen Cupcakes/ $16, & 8 inch Round Double Layer Cake/ $35
              Pumpkin Spice with Cream Cheese Icing   (Oh my goodness!  These taste better than a pumpkin roll!)  
              Chocolate Cake with Peanut Butter Icing topped with chocolate chips or chocolate shavings (SO GOOD!)
               Lemon Cake with Lemon Filling topped with Cream Cheese Icing and Lemon Drizzle (A real treat!)
Gourmet Cakes:     6 Cupcake Pack/ $10, 1 Dozen Cupcakes/ $18, & 8 inch Round Double Layer Cake/ $40
                            Bailey's Chocolate Cake with Chocolate Ganache topped with Chocolate Cream Cheese Icing and                                         Chocolate Shavings (My hubby and I recently had this for our anniversary cake and it smelled delicious and                             tasted even better!!  It was not short of amazing!!!)

She also offers diary-free icings and buttercream icing upon request!  Most of the items freeze well and you can take out one for yourself and leave the rest in the freezer.  I am sure she would be happy to assist in further questions regarding this. 

Amy's Gluten Free Goodies also offers an assortment of cookies (including trays), other variety of cakes and gourmet cakes, Cake pops, Pizza Crust, Pre-made ready to bake Cheese Pizzas, Light Bread, Low-Carb Almond Bread, Dark Bread, Pumpkin Bread, and Zucchini Bread.  I have not tasted anything I have not thoroughly enjoyed and the above list is to only highlight my favorites.  I encourage you to try these items, as well as, her other offerings.  As I try more of her goodies, I'll blog about them too.  I believe my next order will include some White Cake Cupcakes with Chocolate Icing!