This week, I’d like to introduce Amy Rindskopf, the Girl Tuesday at The Energized Body. She keeps our website up and running and also takes our photos. When she isn’t making The Energized Body look good, she’s with her family, tracking down the best in gluten-free eats. She will be blogging the last week of every month about her gluten-free finds.
Gluten-free & Gluten-Safe Cookouts
Our family recently had to go gluten-free because of celiac disease. Celiac is an autoimmune disease that requires a totally gluten-free diet. That means no wheat, barley, rye, spelt or contaminated oats: think no bread, pizza, beer or pretzels! Awareness of celiac has grown a great deal recently and there are lots of amazing products on the market. Some of our favorites include Udi’s breads, Chex gluten-free cereals, Ian’s Fish Sticks and Glutino pretzels. Many restaurants now have gluten-free menus as well.
The biggest change for me in being gluten-free is the need to be prepared; I am the sort of cook who likes to be inspired, not prescribed. But when your child needs gluten-free foods at every meal and snack, you need to plan ahead. This can be especially difficult when you are invited to a friend’s house. The solution is to bring something you know you can enjoy. One of the hardest parts of staying gluten-free at a potluck or cookout is cross-contamination (an 1/8 of a teaspoon of gluten is enough to cause days of illness for many celiacs). This week’s recipe, Lentil Quinoa Salad in Tomatoes takes care of that problem by having pre-served portions!
Let us know what you think!