Monthly Archives: October 2011

Recall Alert: Blue Bunny Personals, Mislabeled

A recall has been issued for a limited number of Blue Bunny Personals, single servings of the popular ice cream.

According to Wells Enterprises, who make Blue Bunny ice cream, the product was packed in the wrong carton. While the lid correctly identifies the contents as Super Chunky Cookie Dough ice cream, the packaging is for Peanut Butter Panic and therefore does not declare wheat as an ingredient.
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Harm-reduction drug for celiacs shows promising results

PillsDrugs!

On a different note than Wednesday’s alert, today’s post is about promising data on a drug for those of us with celiac disease.

The drug, currently carrying the less-than-sexy moniker ALV003, was designed by Alvine Pharmaceuticals to diminish, “gluten-induced intestinal mucosal injury in well-controlled celiac disease patients.” Phase 2a trials went well, hence this post.
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Robitussin: Gluten-free, or not?

Coughing FitRecently, the OTC cough-and-cold line Robitussin got a makeover. The packaging was redesigned, but the ingredient lists seemed the same.

Unfortunately, they may not be — at least, for some of the products. Reports are conflicting, and I don’t want to falsely implicate any specific products so I’m not going to name any. As soon as we get an answer we trust we’ll publish it. In the meantime, here’s what you need to know:
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How about them apples? Baked apples make a gluten-free fall treat

This is my first Halloween in Pittsburgh since college. I’m excited. I’m dressing up as Carmen Sandiego, if I can just find the right red hat.

I’m also going to a friend’s for dinner and the handing-out of candy to neighborhood children. Pretty psyched for that, especially because it’s on me to bring dessert.

At the table: a vegan, a picky eater, gluten-free me (and a few omnivores). Instantly, baked apples came to mind. I love baked apples not just because they’re gluten-free, but because you can make them as decadent or as healthy as you want, you can make one or ten, they’re already portioned out, and they taste like fall.
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Are Fruit Snacks Deceptively Marketed as Healthy?

Sometimes you hear about a lawsuit and you have to wonder.

There are cases — like the infamous “Coffee is hot!” McDonald’s lawsuit — that seem frivolous at first but in actuality aren’t (the woman had 3rd degree burns on 6% of her body and was hospitalized for 8 days).

Then there are cases that seem solid at first, but are really built on shaky ground.

This latest kerfluffle with General Mills seems, to me, to be a case of the latter variety. The suit alleges that the company’s various fruit snacks are deceptively marketed as being healthy.

According to Adweek, the complaint reads in part, “Thus, although the Products were marketed as being healthful and nutritious for children and adults alike, selling these Fruit Snacks was little better than giving candy to children.”

Well. Duh. They’re not giving candy to children — they’re selling it. Click to continue reading »

Product Review: Deliciously Healthy Dolcetti Cookies

I think my favorite flavor is the Pistachio. Or maybe the Hazelnut Chocolate. Or Almond.

It would be a tough choice — but since the team at Dolcetti sent me a bag of each of their five flavors of cookie, I didn’t really have to choose at all.

Dolcetti cookies’ self-described mission is (in part) to create something “deliciously healthy.” Mission achieved.
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Gluten-Free Halloween: a Piece of (Spooky) Cake

Zombie Pumpkins, or kids on a sugar high?

Halloween! It’s almost here. Are you dressing up? Are your kids?

On the surface, Halloween can be a tough time to be gluten-free — but as our numbers grow, so do the resources available for creating a safe, happy Halloween.

First and foremost: gluten-free candy. Thanks to Heidi for posting a list of lists on Adventures of a Gluten Free Mom. Some of those lists include spooky lunchbox ideas and other fun goodies, so be sure to give a read.

Even if you have a list from last year, take a minute to go through these; ingredients can change — for better or for worse — and taking 5 minutes now will get your trick-or-treaters 5 minutes closer to chowing down in a few weeks.
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Easy Eats is Easy to Digest

Easy Eats is Easy to Digest

There’s a new kid on the block, an easy-to-read and easy-to-love digital gluten-free food magazine, Easy Eats.

The benefits of a digital magazine are many: video, links, recipe creation, soon-to-come iPad, iPhone and Android apps. The thing is, the photos are stunning and the stories are fun. That’s really why I’m loving on it.

Easy Eats’ editor is a mother of two gluten-intolerant children and a former food magazine editor, cookbook author and bakery owner. The magazine is all about YES! Yes, I will bake you cupcakes to bring to school on your birthday. Yes, you can have macaroni and cheese.

The magazine is so dang cute. It’s Real Simple meets Pioneer Woman. Some of the features I most enjoyed were “I Need to Make an Appetizer in 10 Minutes”, “He Cooks, She Cooks” and “Dinner? Done.”

Free trial subscriptions are available through October. (Hurry!)

Here’s a teaser recipe for you:

Pam’s Spicy Chicken Enchiladas

SERVES 8

PREP TIME 10 Min

COOK TIME 30 Min

  • 3 ¼ cups salsa, plus more for serving
  • 4 cups shredded cooked chicken breast
  • 3 cups shredded Monterey Jack cheese
  • ½ cup chopped fresh cilantro
  • Salt and pepper
  • 16 corn tortillas
  • Gluten-free nonstick cooking spray
  • Half of a white onion, thinly sliced
  • Sour cream, for serving

1. Position a rack in the center of the oven and preheat to 400°. Spread 1 cup salsa over the bottom of a 13-by- 9-inch baking dish. In a large bowl, mix the chicken with ¾ cup salsa, 1 ½ cups cheese and ¼ cup cilantro. Season with salt and pepper.

2. Wrap the tortillas in two damp paper towels and microwave on high power until warm and flexible, about 45 seconds. Spoon about ¼ cup chicken filling into a tortilla. Roll into a cylinder and place, seam-side down, in the prepared baking dish. Repeat with the remaining tortillas and filling. Top the enchiladas with the remaining 1 ½ cups salsa and 1 ½ cups cheese. Coat a sheet of heavy-duty foil with cooking spray; cover the baking dish with the foil, spray-side down. Bake until heated through, about 30 minutes.

3. Remove foil; sprinkle the enchiladas with onion slices and the remaining ¼ cup cilantro. Let stand for a few minutes, then serve with sour cream and more salsa.

Gluten-Free Travel: Try Israel

Marketing in Jerusalem...thanks to my friend Brandon for the pic.

Traveling can be one of the most anxiety-inducing aspects of living gluten-free. Small wonder, given how hard it can be to communicate your needs to the staff at your local restaurants.

However, it doesn’t have to be stressful, and a little bit of knowledge goes a long way. It’s also true that different places are more or less likely to be celiac friendly.

One place you may want to check out? Israel.
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Infertility and Celiac Disease Linked, But Not Forever

Baby feet! I could plotz.

Mondays are for happy news, don’t you think?

 

We’ve spoken at length before about the various studies showing that women with celiac disease are at a greater risk for fertility problems. And we’ve all heard the anecdotes of individual women who — after years of expensive, emotionally-draining, unsuccessful attempts to become pregnant — give up gluten and immediately have a bun in the oven (pun intended).

So, OK, that’s all still true – but there have also been less-conclusive studies, and so some researchers in Sweden and Italy set out to determine what’s actually going on.
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