Thursday, November 28, 2013

Happy Thanksgiving!

We are eating out tonight at Jean George, the signature restaurant of the Trump International Hotel, with relatives who are visiting from California. So I wouldn't feel deprived, I cooked a early Thanksgiving dinner. No recipes or pictures to post of dinner--I was too busy cooking and cleaning up to post. Because we weren't hosting an actual Thanksgiving dinner I ordered a turkey breast and used Rachel Ray's brine recipe and cooked it according to Ina Garten's directions of one hour at 450 degrees then turning it down to 350 degrees. It was, hands down, the best turkey I have tasted mostly because it was both salty and juicy.

Instead of cooking on Thanksgiving, we got to go watch the parade and go to the movies. And we have a ton of leftovers from our early Thanksgiving.

Happy Thanksgiving!

Monday, November 25, 2013

REVIEW: Jessica Seinfeld's The Can't Cook Book

“Mmm—it’s good.” “Who ever seasoned this is amazing!” were the reports I got from Our Gluten Free Family on Jessica’s Seinfeld’s chicken wings from her new cookbook, The Can’t Cook Book.

The cookbook is an impressive departure from her first cookbook, Deceptively Delicious. Jessica Seinfeld, most certainly can cook—and teach others how to cook. The book is filled with simple, surprisingly healthy, easy recipes for busy families (and people) who want to get dinner on the table.

This is a great present for...
  • anyone who likes chicken wings!
  • families with kids
  • young adults who are starting out on their own
  • anyone who can or can’t cook—which basically means everyone!
Unlike her first book, the cookbook is actually full of naturally gluten recipes. This is mostly because so many of the recipes are made from whole food ingredients that are fresh and expertly seasoned.

Below I have listed some of the naturally gluten free recipes in the cookbook—just so everyone will know how gluten-free friendly The Can’t Cook Book is. 

There are other recipes (I just got tired of listing them) and also a bunch of pasta recipes which can easily be adapted to be gluten free by using rice or corn pasta.

I regret not buying more signed copies for friends and family when I met Jessica at a book signing last week--and not getting a picture with her that I could post. But here is a photo of her signed copy to me.

To order your own a copy (or a few copies!) go to The Can't Cook Book on Amazon.

And--a picture of the chicken wings I made tonight...

Recipes in The Can't Cook Book that are naturally gluten free...

Fried Eggs over Broiled Tomatoes
Soft Boiled Eggs
Sweet Pea and Onion Frittata
Huevos Rancheros
Pan Roasted Chicken Breasts
Skillet Roasted Potatoes and Chicken
Chicken with Rice and Peas
Rosemary Chicken Under a “Brick”
Fast and Juicy Herb Grilled Chicken
Sweet and Spicy Chicken Wings
Roasted Chicken Drumsticks - 4 Easy Recipes
Seriously Basic Roast Chicken
Simple Peppercorn Steak
Herb-Roasted Beef with Potatoes and Carrots
Chili-Rubbed Skirt Steak Tacos (with Salsa and Guacamole)
Your First Chili
Pork Loin with Apples and Onions
Apple Cider Pork Chops
Broiled Lamb Chops with Mint Jelly
Roasted Striped Bass & Tomatoes
Succulent Lemon-Thyme Salmon
Perfect Halibut over Spinach
Hoison Halibut (just use tamari instead of soy sauce)
Stewy Shrimp with Tomatoes and White Beans
Broccoli with Golden Raisins and Garlic
Green Beans with Almonds
Sauteed Spinach and Garlic
Smashed Red Potatoes with Chives
Roasted Asparagus with Lemon
Roasted Eggplant with Cherry Tomatoes
Roasted Cauliflower with Sage
Roasted Brussel Sprouts
Oven Fries
Roasted Lemon-Thyme Portabello Mushrooms
Roasted Sweet Potato Coins
Minty Sugar Snaps

Saturday, November 23, 2013

Gluten-Free Dairy-Free Pepperoni Pizza

I adapted Cooking with Isaiah's Perfect Pizza Crust to make this tasty pizza. Cooking with Isaiah is one of my favorite cook books and it is a great gift for the holidays for anyone who is gluten free. Here is a link to the Perfect Pizza Crust recipe which was posted on Just A Pinch.

Silvana Nardone, who wrote Cooking with Isaiah suggests rolling the dough--but I like to press the dough on parchment with well floured fingers until it is flat. This gives a pizza shape instead of flat shape. I flatten the dough on parchment and then I cut the edges of the parchment so it is the same size as the pizza to prevent the parchment from burning in the 450 degree oven on a pizza stone.

Since only one of us can have cheese we opted for a pizza with pepperoni and mushrooms. The pepperoni and sauteed mushrooms give the pizza a rich, satisfying flavor so you don't notice there isn't cheese. I like to serve the pizza with fresh basil, dried oregano, red pepper flakes and garlic salt.

Sunday, November 17, 2013

William Davis, Author of Wheat Belly, on the Gluten Summit: The Problem with Whole Grains

I'm listening to the Gluten Summit. William Davis, author of Wheat Belly, is speaking about how he stumbled upon prescribing the gluten free diet to patients who needed to reduce their risk for heart disease and lower blood sugar. It's fascinating to hear him recount the recovery  that his patients made after implementing simple dietary changes. He stumbled upon  the gluten free diet by looking at the foods that had the highest glycemic index (dates, figs, gluten free foods made from potato starch and tapioco starch and whole wheat bread.)
"If you wanted to inflict diabetes on a world on an incredibly unprecedented scale, you would have them eat plenty of healthy whole grains. That is exactly how you would create diabetes."
 --Dr. William Davis
The Gluten Summit is offering these interviews for free for 24 hours so the William Davis's lecture is available until 10 am tomorrow morning. If you haven't signed up for the Gluten Summit is is FREE to listen to the lectures if you sign up now. After the Summit ends, the interviews will be available for a fee.

You can still sign up to catch the last few days of the Gluten Summit by clicking HERE. To order a digital copy of the gluten summit click HERE.

Saturday, November 16, 2013

More info on The Gluten Summit

You can still sign up to catch the last few days of the Gluten Summit by clicking HERE. To order a digital copy of the gluten summit click HERE.

Watching the Gluten Summit, I can’t help but think back to seven years ago when my son was sick and  mainstream tests and doctors were not able to offer any help. This collection of interviews with the leading  experts in the gluten free world would have brought me the research and information I needed at a moment when I felt most alone trying to save my son. Now, seven years later, I am grateful that science is beginning to offer an explanation to parents about why gluten is such a problem for so many people.

Dr. Fassano, a doctor at Mass General, who is one of the leading researchers on celiac and non-celiac gluten intolerance spoke at the Summit saying  “Gluten is not digestible by any human.” Fassano goes on to explain that some people are better at cleaning up the damage from gluten than others which is why some people do okay with it.  In other lecture, Dr. Vojdani explained the complicated immune system and why typical tests for immune reactions to gluten are often negative.

I still believe that testing is essential to find out if a person is dealing with celiac or gluten intolerance. If you lack the genes for celiac and the related antibodies, then you might have more flexibility with a gluten free diet. But without proper testing it is hard to know how strict a gluten free diet you need. Of course, the best test is a person's response to a gluten free diet.

More than anything, though, knowledge is power. So, listening to the Gluten Summit will help everyone learn more about this growing problem.

Visit the Gluten Summit to get more information.

Tuesday, November 5, 2013

Sign up for the Gluten Summit--it's FREE!

The Gluten Summit is a FREE week long online conference where scientists. doctors and nutritionists are virtually gathering together the latest research and science about gluten. To sign up to have access to the interviews go to Gluten Free Summit SIGN UP. It is FREE to sign up!!!

Below is the  daily schedule of speakers.

Each day's interviews will be available for 24 hours between 10:00 A.M. EST - 9:59 A.M. EST the next day--but you MUST be registered to have access to the interviews.

Click HERE to sign up now before registration closes.

  • Michael Marsh, MD, DSC, FRCP, "Godfather" of Celiac Morphology
  • Mark Houston, MD, MS, ABAARM, FACP, FAHA, FASH, Assoc. Clinical Prof. of Medicine at Vanderbilt University
  • Cynthia Kupper, RD, Executive Director of the Gluten Intolerance Group
  • David Perlmutter, MD, FACN, ABIHM, President, Perlmutter Health Center
  • Alessio Fasano, MD, Chief of Pediatric Gastroenterology & Nutrition at Mass General Hospital for Children
  • Rodney Ford, MD, MB, BS, FRACP, Pediatric Gastroenterologist & Food Allergy Expert
  • Liz Lipski, PhD, CCN, CHN, Owner of Innovative Healing, Inc.
  • Aristo Vojdani, PhD, MSc, MT, CEO, ImmunoScience Laboratories
  • Mark Hyman, MD, Chairman of the Institute for Functional Medicine
  • Natasha Campbell-McBride, MD, MMedSci, Creator of the GAPS Diet
  • Erica Kasuli, MS, RD, CDN, Director of Nutrition at Amen Clinics
  • Marios Hadjivassiliou, MD, Educational Associate, Association for Historical Dialogue & Research
  • JJ Virgin, CNS, CHFS, Best-selling author of "The Virgin Diet"
  • Tom Malterre, MS, CN, Co-owner of Whole Life Nutrition
  • Daniel Amen, MD, Author of "The Amen Solution"
  • Andrew Keech, PhD, DSc, Author of "Peptide Immunotherapy: Colostrum a Physician's Reference Guide"
  • Nora Gedgaudas, CNS, CNT, Author of "Primal Body, Primal Mind"
  • Peter Osborne, DC, CNCB, Founder of
  • Loren Cordain, PhD, "Godfather" of the Paleo Diet
  • Jeffrey Smith, Founder, Institute of Responsible Technology
  • Deanna Minich, PhD, FACN, CNS, Nutrition & Health Expert
  • Sayer Ji, Founder of
  • William Davis, MD, Best-selling author of "Wheat Belly"
  • Jaqui Karr, CSN, CVD, Nutritionist & Lifestyle Expert
  • Dave Asprey, Writer of The Bulletproof Exec Blog
  • Suzy Cohen, RPh, "America's Pharmacist"
  • Umberto Volta, MD, Director of Coeliac Disease Simple Unit, St.Orsola-Malpighi Hospital, University of Bologna, Italy
  • Yehuda Shoenfeld, MD, FRCP, Head of Zabludowicz Center for Autoimmune Diseases, Sheba Medical Center
  • Tom O'Bryan, DC, CCN, DABCN, Founder of the & The Gluten Summit