Cookies by Design | Triumph Dining

IMG_2974Have you ever received a Cookies by Design bouquet? They are staple gifts in our family and we’ve used them as centerpieces for Thanksgiving dinners, baby showers and birthday parties. And, to be honest, we’ve actually just gone into the store and bought some to eat, too, as they’re that tasty.

Now these cookie bouquets are available gluten-free! The official Triumph Dining taste testers compared gluten-filled to gluten-free and we are pleased to let you know that while the cookies don’t taste exactly the same, the gluten-free ones are very good.

Take a look at the bouquet options and then consider your flavor choices: sugar, chocolate ship, white chocolate macadamia nuts and “millionaire”. What we like best about these cookies is the look – they come in hundreds of shapes and are beautifully decorated and can be personalized.  Click to continue reading »

Glutino Gluten Free Wafers | Triumph Dining Product Review

GLU009_XlFor every GF eater, there’s one snack you still daydream about because there either isn’t a GF option yet or those available aren’t a great replacement. For many that snack was sugar wafers – until they found Glutino’s. Whether you like your snacks sweet or tart; Glutino Gluten Free Wafers has something for you with their Milk Chocolate, Vanilla or Lemon flavors. Click to continue reading »

Gluten-Free on Pinterest | Triumph Dining

frittersMost of us think of Pinterest as a visual social medium, often turned to for party ideas, pretty pictures and viewing collections of physical items.

However, just last week I searched Gluten Free on Pinterest and came up with more than a few things to share. Click to continue reading »

Gluten-Free Cooking with Kale | Triumph Dining

I’ve been hearing a lot about Kale recently and last weekend I decided to buy some to see what all the fuss is about. I made kale chips by baking them in the oven with salt and pepper. They were a little smelly but they tasted pretty good!

In my search for a more interesting recipe, using kale, I came across this delicious sounding one from the New York Times that I plan to try this weekend. It sounds pretty simple and cooking time is just 30 minutes.

Ingredients:

1 medium-size bunch black kale, stemmed and washed well

Salt and ground pepper to taste

2 tablespoons extra virgin olive oil

12 medium shrimp, peeled and deveined

2 garlic cloves, minced

1/4 to 1/2 teaspoon red pepper flakes (to taste)

1 14.5-ounce can chopped tomatoes in juice

1/4 teaspoon sugar

1/2 to 1 teaspoon oregano or thyme (to taste)

3/4 pound gluten-free spaghetti

Crumbled feta or freshly grated Parmesan for serving (optional)

How to make:

1. Fill a large pasta pot with water and bring to a boil. Add salt to taste and the kale. Boil 2 to 3 minutes, until tender, then using a Chinese skimmer, a strainer or a slotted spoon, transfer to a bowl of cold water (do not drain water in the pot; you’ll use it for the pasta). Drain kale and a handful at a time, squeeze out excess water. Chop medium fine and set aside.

2. (You can do this step while you are waiting for the water to come to a boil for the kale). Season shrimp with salt and pepper to taste. Heat olive oil over medium-high heat in a large, heavy skillet or a wide saucepan and add shrimp. Do not stir for a minute, then turn shrimp and toss in the pan until seared on the edges, pink and cooked through, about 4 minutes. Remove to a plate.

3. Turn heat down to medium and add garlic and hot pepper flakes. Cook, stirring, until fragrant, 10 to 20 seconds (the pan will be quite hot), and stir in tomatoes with liquid, sugar, salt and oregano or thyme. Turn heat up to medium-high and stir often as tomatoes come to a brisk boil. Turn heat down to medium and cook, stirring often, until tomatoes have cooked down and taste very fragrant, about 10 minutes. Stir in kale and simmer for another 3 to 5 minutes. Stir in shrimp or keep separate, remove from the heat and keep warm. If sauce seems dry you can add some cooking water from the pasta.

4. Bring water in pot back to a boil and add spaghetti. Cook al dente, following timing instructions on the package but checking for doneness a minute before the indicated time. Set aside 1/2 cup of the cooking water from the pasta, in case you want to moisten the sauce more, drain pasta and toss with tomato and kale mixture. Add water from the pasta only if you think the mixture seems dry. Serve the pasta and top each serving with 3 shrimp if you haven’t tossed the shrimp with the sauce. Pass crumbled feta or grated Parmesan at the table for sprinkling

Are you a fan of kale? Do you have any tasty recipes to share with the team at Triumph Dining? We’re always looking for new things to try..

Post by Laura at Gluten Free Traveller

http://www.nytimes.com/2014/02/28/health/gluten-free-spaghetti-with-shrimp-kale-and-tomatoes.html?_r=0

PB Crave Product Review | Triumph Dining

CookieMove over Nutella, there’s a new pantry staple in town. If you’re looking for a tasty gluten-free sweet treat without the guilt, PB Crave has four great peanut butter blend flavors that you must try including:

•   Choco Choco: Sweet and Dark Chocolate and Honey

•   CoCo Bananas: Bananas, Cocoa and Honey

•   Razzle Dazzle: Red Raspberry, Honey, White and Dark Chocolate

•   Cookie Nookie: Chocolate Chips, Cookie Dough and Honey Click to continue reading »

Nothing Bundt Cakes | Triumph Dining

Nothing_bundt_cakes“Why don’t you bring desert?”

Does this request from a hostess send you into a state of frustration? Sure you could bake something gluten-free but that would require a trip to the store plus the time to bake. You could always play it cool and bring something like a fruit salad. It’s healthy and sort of dessert, right? But in the dead of winter in the Midwest, where I live, the fruit that’s out this time of year isn’t that appealing. Click to continue reading »

Is There a Link Between Orthodontic Retainers and Gluten-Intolerance?

100_1037Back in October 2013, a study from Clinical Pediatrics came to light that worried parents of retainer-wearing celiac children everywhere. The study involved a 9-year-old girl who, even under a gluten-free diet, continued to show no improvement in symptoms until her retainer was removed. Only then her symptoms began to improve and the doctor concluded that the retainer was the problem since the retainer contained Methyl Methacrylate, which is a compound used to create polymers in many plastics such as in retainers. The original case can be found here  Click to continue reading »

United Airlines Expanding its in-air Gluten-Free Offerings

United_AirlinesUnited Airlines has been bitten with the gluten-free bug and is planning to elevate the flying experience for celiacs by expanding its food options for premium and economy cabin travelers.

Starting in summer, the airline will debut their new GF meal options for those in premium cabins on long, international flights. These will be prepared in conjunction with the new FDA ruling of less than 20ppm. Summer can’t get here soon enough, but economy flyers won’t have to wait as long since starting next month, United will change over their salad dressing to one that is gluten-free. This will be the second menu option for GF eaters as United currently offers a gluten-free soup. Click to continue reading »

Does Your Church Offer Gluten-Free Communion? | Triumph Dining

7058-communion-wafers_imgWe’ve been hearing from more and more of you that your churches are beginning to offer gluten-free options for communion (see our 2012 article here)

A woman from Madison, Wisconsin, who has celiac disease, says that she has a special arrangement for communion at St. Dennis Catholic Church in Madison. She avoids taking a wafer and drinks out of a separate cup to avoid cross contamination.

“Sometimes other people dip wafers, containing gluten, in the common cup or discharge particles into it. That contaminates the wine for a celiac,” she says.  Click to continue reading »

Roche Bros. Expand Gluten-Free Section | Triumph Dining

ROCHE_BROTHERS_LOGOAs the market for gluten-free products dramatically increases for a variety of different reasons, supermarkets are offering more extensive gluten-free sections to compete with demand. Roche Bros, headquartered in Wellesley Hills, MA, are the latest to stock their shelves with hundreds of new gluten-free items.  Click to continue reading »