Delight Gluten Free - July - August 2016

The authority on gluten-free living. A magazine for those with gluten intolerance & food allergies.
AUGUST 2016
46 RECIPES!
GLUTEN-FREE
GROWN-UP
GRILLED CHEESE!
All About Berries!

SWEET AND SAVORY RECIPES,
BERRY PICKING GUIDE, NUTRITIONAL TIPS
and more!
Gruyere and
Roasted Asparagus
Grilled Cheese
SEASONAL SELECTIONS: ZUCCHINI AND CHERRIES
Finally a Gluten-Free Pasta

that tastes like pasta!
Simply Delicious Organic Quinoa Pasta
NEW!
Corn-Free Wheat-Free Egg-Free
Sundried Tomato Herbed Pasta

Serves 4
Prep Time: 15 minutes
Ingredients:
8 oz. (1 box) Living Now Organic
Quinoa Penne Pasta
1 cup sundried tomatoes, chopped
cup fresh basil leaves, chopped
1 clove garlic
1 tsp. fresh sage
tsp. salt
tsp. pepper
cup Ellyndale Organics Extra
Virgin Olive Oil
Cook Time: 15 minutes

Directions:
1. Bring a large pot of water to a boil.
2. Add gluten-free penne pasta and cook for 10 minutes.
3. While pasta is cooking, place sundried tomatoes, basil
leaves, garlic, sage, salt, and pepper in a blender.
4. Pulse until ingredients begin to combine, then slowly pour
in olive oil while continuing to blend.
5. Blend until thick paste is formed.
6. Drain pasta and toss with sundried tomato sauce.
7. Serve warm and enjoy!
Ancient Grains Flours Baking Mixes Pastas
Now available at your favorite health food store. For more recipes and products visit LivingNowfoods.com
livingnow
gluten-free
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community. We are paid by partner communities, so our services are completely free to families.
contents
JULY/AUGUST 2016
in every issue
7
8
48
50
Editors Note
Recipe Index
Editors Eats
Semi-Homemade
enlighten
10 Spotlight on Berries
Blueberries, raspberries, strawberries and
blackberries! Theyre packed with nutrients and
a great low calorie addition to any meal.
12 Foodie Best Reads
Grab one of our foodie favorite books this
summer for you next beach read. Theyre
packed with drama and will tantalize your taste
buds.
14 Grocery Store Guru:
Getting Started Guide
Starting a gluten-free diet can be quite the
overwhelming experience. The Delight starter
guide will help you easily navigate the grocery
store and find products to keep your family safe
and healthy.
18 Book Review: Indian Inspired
Gluten-Free Cooking
Think Indian food is too complicated to make at
home? Not anymore! TV host Alamelu Vairavan
teamed up with Margaret Pfeiffer to create an
entirely gluten-free cookbook, using ingredients
regularly found in American supermarkets.
20 Kids Korner: Mosaic Coaster Art
Create beautiful coasters using naturally glutenfree grains, legumes and beans.
21 New Mom Food Guide
Tips and tricks for boosting nutrition to give
moms the energy they need to keep up with
their kids.
JULY - AUGUST 2016
DELIGHTGLUTEN FR EE.COM
indulge
22 Whats In Season?
Check out these delicious and summery recipes
that use in-season cherries and zucchini.
26 Family Meals: Recipes for Mom,
Dad and the Kids!
Host a meatless Monday this month for your
family with 8 delicious vegetarian recipes that
everyone will love.
Come learn with

every delicious
bite..
31 Pinned to Berry Cocktails

Keeping with our berry-licious theme, weve got
a variety of tasty berry beverages.
34 Savory Berry Recipes
Grilling marinades, compotes and more inspired
ideas for savory berry cooking.
healthy living
38 Berry Yummy Desserts

Four sweet treats starring various varieties of
berries.
60 Worlds Easiest Paleo Baking

A Q&A with author Elizabeth Barbone about her
latest cookbook on paleo baking.
42 Easy Weeknight Cooking

A collection of recipes perfect for cooking on
busy weeknights. Theyre packed with flavor but
wont take too much time to make!
64 Eating Raw The Best Books

A look at the best cookbooks to get started with
a raw foods diet.
50 Semi-Homemade: Foods from the

Freezer
Five out-of-the-freezer products turned into
elegant dishes.
54 Grown Up Grilled Cheese
Traditional grilled cheese twisted into
sophisticated sandwiches
65 What to Eat While Working Out

Tips for managing ultimate nutrition before and
after hitting the gym.
66 Blogger Spotlight: Jessica Glick
Learn all about managing a gluten-dairy- and
soy-free lifestyle with blogger Jessica Glick.
travel & leisure
70 Luxury, Elegance and

Gluten-Free in Spain
For the ultimate luxury resort that caters to
gluten-free guests, look no further than Puente
Romano Beach Resort & Spa Marbella in Malaga,
Spain.
74 Best Northern Virginia
Gluten-Free Bakeries
Located just outside of Washington, DC these
bakeries offer consumers tons of tasty glutenfree treats.
*Sample *Education
*Services *Products
*Literature *Activities
*Door Prizes
*Show Sale Prices
2016 Events:
Raleigh, NCAug. 13
Greensboro, NCSept. 10
Hartford, CT Oct. 1
77 Top Farms for Picking Your Own Berries

Five family-friendly farms for picking fresh
berries this summer.
78 Two Gluten-Free Finds in Atlanta
Spectacular finds in the ATL one with
incredible fried dishes and the other where you
can design your own cupcakes.
80 Delight Heroes:
Diana Benedek from 2Good2B Bakery
An inspiring story of overcoming severe health
issues and starting a thriving gluten-free bakery
and caf.
Find more details at:

GFAFWELLNESSEVENT.COM
EDITORIAL
EXECUTIVE EDITOR
ASSOCIATE EDITORS
FOOD STYLISTS & PHOTOGRAPHY EDITORS
EDITORIAL ASSISTANTS
WEB EDITOR
ART DIRECTOR
CONTRIBUTORS & RECIPE DEVELOPERS
Vanessa Maltin Weisbrod

Sally Pickle & Alexis Olszewski
Julie Ann Luse & Janice Cuevas
Alexandra Shimalla
Ryan Benson
Randy Palmer
Andrea Neusner, Stacey Maltin, Emily Freedner, Jennifer
Stearns, Joyana Peters, Jennifer Dunlap, Bethany Trainor,
Tiffany Janes, Eric Weisbrod, Shayna Coburn, Avi Coburn,
Chandice Probst
MEDICAL ADVISORY BOARD
Dr. Aline Charabaty, MD; Dr. Daniel Leffler, MD; Dr. Lorne Stitsky, MD;
Dr. John Snyder, MD; Dr. Christine Doherty, ND; Shayna Coburn, MA
FOUNDER
Julie Ann Luse

PUBLISHER
ASSOCIATE PUBLISHER
ADVERSTISING SALES
ADVERSTISING SALES
ADVERSTISING SALES
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Melissa Austin 805.379.0693 | maaustin@innovisionhm.com
Tiffany Janes 800.305-6964 x103 | Tiffany@delightglutenfree.com
Susan Lyman 800.305.6964 x104 | susan@delightglutenfree.com
INNOVISION HEALTH MEDIA

PRESIDENT/GROUP PUBLISHER
VICE PRESIDENT
IT DIRECTOR
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DISCLAIMER: Delight Gluten-Free seeks to provide our readers with accurate health information, tips on traveling, personal stories and tons of delicious recipes.
Articles written by contributors are solely the view of the author(s), not Delight Gluten-Free.
While our advice is sound and is checked by medical professionals, it is not a substitute for your physician or healthcare provider. Please consult your personal licensed
professional for advice.
Delight Gluten-Free and staff are not responsible for any adverse effects or consequences resulting from the use of suggestions, products or procedures that appear
in this publication.
Delight Gluten-Free nutritional information is based on representative values from manufacturers, USDA and other established data bases and lab testing. Recipes
are the property of Delight Gluten-Free. While ingredient information is based on standard product formulations, variation may occur due to difference in suppliers,
ingredient substitutions, changes in recipes, product assembly, etc. Serving sizes may vary from the quantity upon which the analysis was conducted. Do not substitute
nutritional data for advice from your medical provider.
SUBSCRIPTIONS AND BACK ISSUES: Delight Gluten Free (ISSN 2327-9338) is published six times per year (January; March; May; July; September; November; )
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A portion of the images in this issue of Delight Gluten Free are used under license from Shutterstock.com, 2016.
JULY - AUGUST 2016
Be risky with
your recipes,
not with your
ingredients.
Courageous chefs, culinary explorers
and those with a taste for adventure
love San-J. As part of our commitment
to the finest quality, our Asian Cooking
Sauces and Tamari Soy Sauces are not
only certified gluten free, they are now
verified non GMO*. We use only quality
ingredients and Japanese methods
in brewing Tamari, which we have
faithfully followed for over 200 years.
These may just be the best tasting and
most versatile sauces in your kitchen.
So take a chance, try something new,
but never compromise
on quality.
*Look for a Non-GMO Project logo on the label 2016 San-J International, Inc. www.san-j.com
Follow delight on
Social Media!
Its a berry delicious summer

Strawberries, blueberries, blackberries and raspberries. Theyre just simple common fruits
that many of us eat picked straight off the bush. But with just a few fresh herbs and spices
berries turn into sinfully delicious desserts
and exquisite savory meals.
I remember going berry picking as a child. It was always one of my favorite activities. I would
run through the fields looking for the most beautifully plump berries and, even though my mom
told me I wasnt allowed to eat them until we got home, I always managed to sneak in a few bites.
Looking back on photos today, Im pretty sure she
knew my sneaky ways. The red and purple stains on
my clothes definitely gave me away!
We would come home with buckets full of
berries and promptly start baking. Cobblers,
pies and compotes galore. Wed put fresh cut
strawberries on our cereal at breakfast and
grab handfuls of blueberries for snacks. With
the addition of high-quality oils and herbs, my
mom would make homemade salad dressing
and marinades for steak, chicken, shrimp and
vegetables. In this issue, youll find many of my
favorite recipes from growing up that Ive refined
many times over the last three decades.
This year is the first time I took my 2-year-old
son berry picking and Ill never forget the joy on
his face when he ate his first blueberry right off
the bush. It tasted so good that he quickly grabbed
several more berries and squished them all over
his face. The moment was completely priceless.
Perhaps not what Grandma would approve of, but
shell change her mind when she sees the cute
photos and eats the first bite of blueberry cobbler
that Brandon helped bake.
VitaClay Smart Organic Multi-Cooker
Happy Cooking!
Vanessa Maltin Weisbrod
Executive Editor
VANESSA@DELIGHTGLUTENFREE.COM
recipe index
soups, salads & breads
54 Traditional Grilled Cheese

Sandwich
55 Apricot Macadamia Pesto
& Smoked Gouda Grilled
Cheese
55 Brie and Blackberry
Preserves Grilled Cheese
56 Gruyere and Roasted
Asparagus Grilled Cheese
56 Havarti, Granny Smith
Apple and Honey Grilled
Cheese
24 Zucchini Salad
25 Zucchini Coconut Curry
Soup
36 Brie & Raspberry Garlic
Bruschetta
62 Quick Pizza Crust
sides, snacks & sauces

22
26
27
27
28
29
30
36
53
entrees
Cherry Chutney
Sweet Onion Brown Rice
Roasted Sweet Potatoes
Sauted Broccoli &
Cauliflower
Pinto Black Rice
Oven-Baked Sweet
Plantains
Sauted Green Beans &
Mushrooms
Blackberry Mint Grilled
Vegetables
Three-Cheese and Shallot
Tater Tot Melt
desserts & drinks
19 Turkey and Quinoa Burgers

34 Strawberry Rosemary
Marinated Grilled
Chicken Breasts
35 Baked Crab Cakes with
Blueberry Balsamic
Compote
42 Meatball Subs with Ricotta,
Avocado and Pea Puree
43 Asparagus, Spinach and
Pea Risotto
44 Lemon Garlic Grilled
Chicken Breasts with
Pistachio Rice Pilaf
45 Steak and Vegetable Fried
Rice
50 Peach and Brie Waffle
Sandwiches with Raspberry
Glaze and Fresh Cilantro
51 Taco Salad Pizza
52 Garlic Parmesan Spinach &
Mushroom Stromboli
52 Roast Beef and Havarti
Panini Sandwiches
JULY - AUGUST 2016
22 Baked Cherry Custard

28 Frozen Mango, Kiwi +
Strawberry Pops
30 Frozen Pia Colada Pops
31 Blackberry Thyme Gin Fiz
31 Raspberry Lime Sangria
31 Strawberry Lemon Cooler
31 Blueberry-Orange Fizz
Cocktail
38 Peanut Butter & Jelly Ice
Cream Sundae
39 Italian Cream with
Raspberry Compote
40 Blueberry Peach Crumble
40 Blackberry Ginger
Cheesecake
46 Coconut and Fresh Fruit
Popsicles
47 Chocolate-Dipped Frozen
Bananas
47 Dairy-Free Sand Pudding
Cups
61 Cut-Out Cookies
63 Vermont Maple Doughnuts
67 Strawberry-Blueberry
Streusel Bars
Substitutions? Find our Substitution

Guide near the back cover for ingredient
replacement options!
Always read labels: Even if youve bought
the same product before, as manufacturing
formulations do change. Be on the lookout
for hidden allergens and dont rely on
products that make wheat-free claims to
also be gluten-free. Reading the ingredient
list is the only way to be sure. Remember:
if youre not sure of every ingredient that
went into a prepared item, dont eat it!
ENLIGHTEN
Spotlight on
FRESH BERRIES
Strawberries, blueberries, raspberries and cranberries...these fruits may be small, but they pack
a nutritional punch! Berries are rich in antioxidants, which are natural substances that help
prevent or delay cell damage. They are also loaded with essential vitamins and minerals.
These fruits are low in calories, and lets not forget, they are sweet, tart and delicious!
If you need any additional reasons to snack on berries, heres a couple more:
JULY - AUGUST 2016
CRANBERRIES
contain vitamin C and fiber. One-half cup of fresh cranberries
contains 11 percent of the daily recommended amount of
vitamin C, as well as 1.6 grams of fiber. According to the largest
USDA study of the antioxidant content of food, cranberries
are among the top five foods with the highest antioxidant
content per serving. Research shows that components found
in cranberry may prevent bacteria, such as E. coli, from clinging
to the cells along the walls of the urinary tract and causing
infection.
RASPBERRIES
have high levels of assorted vitamins and minerals, including
potassium, calcium and folate. Raspberries also contain
various antioxidants and plain compounds, which can help
fight free radicals. Red raspberries contain a compound
called anthocyanin, which is a pigment that gives the
raspberry its red color. Anthocyanins may also reduce the
risk factors for cardiovascular disease and protect your eyes
from deterioration.
BLUEBERRIES
contain vitamins C and K, folate and manganese, and are a
good source of dietary fiber. They rank the highest of any
fruit for antioxidants, and one cup delivers 14 percent of the
recommended daily dose of fiber and nearly a quarter of the
recommended daily intake of vitamin C. The blueberrys fiber,
potassium, folate, vitamin C, vitamin B6 and phytonutrient
content all support heart health.
STRAWBERRIES
are packed with vitamin C, fiber and contain high levels of
antioxidants known as polyphenols. Just one serving, about
eight strawberries, provide more vitamin C than an orange.
Strawberries can help protect you against cancer, increase
HDL (good cholesterol) and lower blood pressure. A Harvard
study also found that eating strawberries was linked to
lowering the risks of heart attacks among young women.
Ways to Incorporate Berries Into Your Diet
Mix blueberries, strawberries and blackberries together
for an antioxidant-powered fruit salad. Top with a dollop
of homemade whipped cream for a yummy dessert.
Add fresh or frozen berries for a sweet fruit smoothie.
Top your favorite gluten-free cereal or oatmeal with berries.
Mix berries into plain Greek yogurt.
BY ALEXIS OLSZEWSKI,
DELIGHT ASSOCIATE EDITOR
10
pour
cook
bake
mix
Domino and C&H Organic Blue Agave Nectars
are delicious syrups made from the core of the blue agave
plant and are perfect for all of your sweetening needs.
dominoagave.com | chagave.com
2016 Domino Foods, Inc.
ENLIGHTEN
BEST FOODIE READS

A GASTRONOMIC EXPERIENCE USING ONLY YOUR IMAGINATION!
Summers here and with those longer days, many of us finally have some extra down time for reading. So for us food
lovers, what can be better than settling in with not only a good book, but one that will tantalize our tastebuds at the same
time? To provide us with some culinary inspiration, here is a list Ive compiled of a few of my own favorite foodie reads.
(To clarify- Ive defined the term foodie read as a novel with a food-driven plot).
BY JOYANA PETERS MCMAHON, DELIGHT CONTRIBUTOR
KITCHEN
by Banana Yoshimoto - This
Japanese novella is a simple story
of two young adults helping
each other overcome the grief
of losing loved ones. They grow
to find themselves as individuals,
but continue to bond over their
shared comfort found in good
food. The story highlights Japanese
cuisine and uses it to showcase
the emotions and moods of the
characters. Its a quick, thoughtprovoking read that demonstrates
the importance of food in the
healing process.
THE GOURMET DETECTIVE

by Peter King - This clever debut
to the series follows a quirky
food-loving private detective as he
takes on what begins as a simple
case involving two dueling chefs
and ends by solving a murder.
King entertains us along the way
with random food facts and
history through the detectives
sidebar quests for answers to
questions from his fan mail.
King also offers glimpses to true
culinary experiences in gourmet
establishments. Overall, its an
entertaining read with a likable
protagonist.
THE LAST CHINESE CHEF

by Nicole Mones - This is one
of my top favorite foodie reads.
In many ways it follows a classic
rom-com plot, but Mones puts so
much emphasis on the food and
culture in this story and brings it to
life with such artistry, I can truly say
it is a love story devoted as much
to the food as it is the characters.
The plot follows a Chinese chef
preparing for a competition and
an American journalist following
his progress. In addition to
reporting on the contest, she is
also in China searching for answers
surrounding her husbands recent
death. They both find solace in the
preparation of the food for the
contest as well as in each other.
VINTAGE: A NOVEL
by David Baker - Bruno was a
well-respected food columnist and
novelist ten years ago. However,
hes since been suffering writers
block and enjoys partaking
in food and wine more than
actually writing about them.
His career and marriage have both
hit rock bottom and he has one last
chance to revive them.
It involves a whirlwind adventure
across Europe in search of a case of
priceless wine stolen by the Nazis
during World War II. Hilarity and
drama ensues. A great read!
ENLIGHTEN
DELICIOUS
by Ruth Reichl - After years of writing fabulous foodie
non-fiction, Reichl finally dipped her toes into the fiction
pond. The result is a delicious story about a food writer
at a gourmet magazine that goes out of business. While
packing up, she comes across mysterious letters from a past
reader and a previous food writer and becomes obsessed
with their correspondence. In a journey to discover what
happened to them, she is also forced to face her own tragic
past. Id classify this as a fun read that will tickle the palate of
food lovers with some old school cost saving recipes from
rationing wartime America.
THE FOOD OF LOVE

by Anthony Capella - Not going to lie, this book begins
as a classic tale of deception in the name of getting a girl.
Boy meets girl, pretends to be a chef to impress her, has his
friend (the real chef ) do all the cooking for him. Oh and of
course, the friend ends up falling in love with the girl also.
Yes, its a predictable story weve all seen a million times, but
what saves this book is the AMAZING detail and integration
of food into the plot. Id even go so far as to say the food
is a central character itself. Capella describes step by step
preparation of each meal and selection of ingredients and
even weaves a delicate explanation of the role food can
play in a courtship by using particular spices and herbs to
completely change the reaction to a meal. For a true food
lover, this book is a cant miss.
So dig out your

library cards or
prepare to buy with
one click on Amazon
- but make sure you
take the time to
check out a few of
these great foodie
reads this summer.
Who knows?
You might even
get inspired to dust
off some kitchen
appliances.
Happy
Reading!
ENLIGHTEN
RY
G RO CE U R U
G
E
STOR
GLUTEN-FREE
Starter Guide
BY EMILY FREEDNER, DELIGHT CONTRIBUTOR
14
JULY - AUGUST 2016
ENLIGHTEN
hen youre new to the

gluten-free diet, first you
need to learn the rules of
the diet that will keep you
safe no wheat, barley or rye. Once
you start to get comfortable with the
rules of the diet and the fact that all
natural produce, meats, fish and most
dairy products are naturally gluten-free,
you turn your attention to finding safe
packaged products. This food group is
usually the more challenging transition.
Often the most frustration comes from
having to replace products you consume
often with gluten-free alternatives
that dont leave you missing your old
favorites. Luckily there are so many
delicious products on the market now
that it just takes some experimentation
to find new staples.
Now that Im very comfortable with the

diet and the products that are available,
one of my favorite things to do is to
make gluten-free starter kits for friends
and acquaintances that are newly
diagnosed. Receiving a ready-made
trial kit relieves a bit of the initial guess
work and can be so appreciated by
someone that may be feeling confused
or overwhelmed. Whether youre new
to the diet yourself or wishing to do this
for a friend of your own, choosing
a variety of items from this starter guide
will get any newbie off to a delicious
and healthy start!
BREAKFAST FOODS
Oatmeal is a hearty breakfast food
packed with fiber. Making the switch
to gluten-free oatmeal is seamless
when you choose the right brand. Bobs
Red Mill Quick Cooking Gluten-Free
Oats are my number one choice and
Glutenfreedas Instant Oatmeal packets
are great for a time saving option.
Gluten-free granola is
a great pantry staple
and can be eaten
as a cold cereal or
sprinkled on top of
yogurt. I love Natures
Path and Udis lines
of gluten-free granola.
Other crowd pleasing
cold cereals include Gluten-Free Rice

Chex in a variety of flavors, Kelloggs
Gluten-Free Rice Special K and Rice
Krispies, Gluten-Free Cheerios, and
Natures Path Crunchy Vanilla Sunrise.
For a grab and go breakfast option
I like KIND breakfast bars, which are
all gluten-free.
BAKING MIXES
One of the most obvious transitions
in the gluten-free diet is in the realm
of baked goods and baking mixes.
Everyone likes to have the occasional
treat and newcomers to the diet often
feel they have to give these things up
completely because of the rumor that
gluten-free baked goods taste like
cardboard. Not true! In fact, there have
been many times Ive served gluten-
OATMEAL IS A HEARTY
BREAKFAST FOOD PACKED
WITH FIBER
free treats at large parties and no one
has even noticed. Some big name
companies like Betty Crocker are even
getting into the gluten-free baking game
and let me tell you what pops out of
the oven is anything but cardboard.
I recommend their
gluten-free yellow cake
and Devils food cake
mixes. I also love to give
out Pamelas gluten-free
pancake and chocolate
brownie mixes. The
gluten-free pizza mix
from Bobs Red Mill is
also always on my list.
DELIGHTGLUTEN FR EE.COM JULY - AUGUST 2016
15
ENLIGHTEN
SNACKS
Snack time is the best time of day
and that doesnt have to change just
because you need to choose gluten-free
snacks. There is a countless amount of
gluten-free snacks in the market and
they just keep getting
better and better. My
favorite crackers are Blue
Diamonds Nut Thins.
They come in a variety
of flavors to match any
craving. I like to gift the sea
salt and cheddar cheese flavors. I also
love Back to Natures Gluten-Free Rice
Thin Crackers. I also love Glutinos
Gluten-Free Bagel Chips in Parmesan
and Garlic. Finally, I will choose a
mix of chips from Food Should Taste
Good, which are all gluten-free and
delicious. For a bit of a sweeter snack,
try Annies Gluten-Free Cocoa and
Vanilla Bunny Cookies or Hail Merrys
Merry Bites which are a line of glutenfree macaroons in delicious flavors like
Salted Brownie, Chocolate Chip Cookie
Dough, Caramel Sea Salt and Dark
Chocolate.
BREAD PRODUCTS
Bread products can be a challenging
transition and everyone has different
tastes. I like to gift a couple different
kinds of bread so people can taste test
and hopefully discover a favorite. I
really love Trader Joes Gluten-Free
Whole Grain Bread, Rudis, and Udis
lines of gluten-free
bread. I also really like
the bagels from Canyon
Bakehouse and the large
gluten-free tortillas
from Udis they are
great for quesadillas.
Against the Grain also
has a great gluten-free pita bread which
is perfect for homemade falafel. Finally,
Food For Life has a great English
Muffin that toasts up nice a crispy for a
yummy breakfast side dish.
PASTA AND GRAINS
The best thing about gluten-free pasta
is that you can hardly tell the difference
when compared with traditional wheat
16
JULY - AUGUST 2016
pasta. You can find almost any style

of pasta as well everything from
lasagna noodles to angel hair. Some of
my favorite brands of pasta are Jovial,
Bionaturae, SCHAR and Lundbergs.
DeBoles also has a really great glutenfree lasagna
noodle that
holds up really
well in the dish
and even keeps well for leftovers. I hear
surprise and praise over and over from
people after they try gluten-free pasta
for the first time. It is widely available
and delicious! I also always like to
include a bag of quinoa - a fantastic
protein rich and naturally gluten-free
grain - as well as a bag of naturally
gluten-free wild rice.
MISCELLANEOUS NECESSITIES
There are a few other items I always
like to include because they are pantry
staples that will always come in
handy. Gluten-free tamari, a seamless
substitute for soy sauce, is one of them.
I like the brand San-J because
they offer both a regular and
low sodium variety. I also like to
include a container of gluten-free
breadcrumbs for dishes like meatballs
and baked chicken. Glutino and 4C
Gluten-Free Seasoned Crumbs work
well in a variety of dishes and bake up
nice and crunchy. Finally, I like to gift
a bag of all purpose baking flour for use
in a variety of recipes. I like the blends
from Pamelas, Bobs Red Mill, and
Betty Crocker.<
Whole Grain Rice Flour & Rice Flour
I have to say that

Ryze Gluten-Free
raises the bar
and lucky for all of
us gluten-free bakers.
Beth Hillson, Chef + Author
RICE IS A WAY OF LIFE FOR US. As the largest rice flour milling
company in the country, we have over 30 years under our belts. We
have worked the soils, hand selected grains, and developed new rice
flours and whole grain rice products to be delivered to families around
the globe. All the while, I have been whipping up special rice flour
mixes for my friends suffering from Celiac disease and gluten
allergies. Finally, it was time to share our two-ingredient-only blends
with the world. We believe that gluten-free living doesnt have to

mean compromise and the verdict is in: Ryze flour blends create
superior products. Light. Flavorful. Fluffy and moist. Made with only
the finest, nutritious grains. Just the way we imagine the foods our
bodies and souls crave.
From my family to yours,
no refined starches no gums no gmos no allergens
available from
BOOK
COOK IEW
REV
Review of
INDIAN INSPIRED GLUTEN-FREE COOKING

By Alamelu Vairavan and Margaret Pfeiffer
It has enough flavor to
delight the taste buds but it
is not overwhelming, leaving
room for a main dish to
shine. Shredded carrots, nuts
and cumin seeds combine
to make this a heady and
satisfying side dish.
BY ANDREA NEUSNER,
DELIGHT CONTRIBUTOR
Indian food has slowly but

surely grown in popularity
around in the United
States. Much of Indian
cuisine is naturally glutenfree, so eating at Indian
restaurants is generally
safe. Safety aside, who can
resist the heavenly blend of aromatic
spices that defines this wonderful and
healthy cuisine? In addition to glutenfree choices, there are usually plenty
of vegetarian and vegan items on the
menu. Ive been a fan for a long time.
However, I always shied away from
cooking Indian food at home, fearing
it was complicated. But my fears are
now set aside as TV host and cookbook
author Alamelu Vairavan teamed up
with registered dietitian Margaret
Pfeiffer to create Indian Inspired
Gluten-Free Cooking, an entirely
gluten-free cookbook, introducing
Indian dishes that are made from
ingredients regularly found in American
supermarkets.
Potato Patties are delicious seasoned
mashed potatoes and are either baked
or fried. I chose to bake them. Turmeric,
cumin, green chili pepper, ginger and
cayenne pepper combine to make these
patties a terrific and flavorful appetizer.
Mine did not brown, but I would
definitely try these again, next time in a
skillet to create a crispy golden exterior.
Everyone loves rice pilaf, and, Carrot
Rice Pilaf, is quick, easy and delicious.
18
JULY - AUGUST 2016
Spinach with Lentils

and Coconut contains
a blend of delicate spices, coconut,
spinach and mung beans. This recipe
uses very little oil and is nutritionally
dense. The softened lentils lend a
delicious creaminess to this dish with
no dairy. The only ingredient I found
difficult to find in a supermarket was
mung beans. However, I went to a local
Indian food store (you can also
go online) and it was worth the effort.
My least favorite recipe was Butternut
Squash and Chickpea Curry.
In this case, the spices overwhelmed
the butternut squash, so much so that
if I closed my eyes I would not be able
to tell white kind of starchy vegetable
I was biting into.
In the back of the cookbook are some
suggested menus for holidays and some
interesting fusion menusmeant to
combine these Indian inspired recipes
with more typical Western dishes.
The recipes in Indian Inspired
Gluten-Free Cooking were healthy,
uncomplicated and full of flavor. I am
looking forward to making some of these
recipes again, and trying new ones. My
local Indian takeout joint will miss me.<
ENLIGHTEN
Turkey and Quinoa Burgers

YIELD: 6 BURGERS
SERVING SIZE: 1 BURGER

THESE TASTY
1/2 cup cooked quinoa (page 11)

TURKEY BURGERS
1 teaspoon oil
GO WELL WITH TOMATO
AND CHUTNEY
1/2 teaspoon cumin seeds
OR SPINACH
1/2 cup finely chopped onion
YOGURT DIP
2 cloves garlic, finely chopped
1 pound ground turkey
2 teaspoons ground turmeric
1 tablespoon garam masala
1/4 teaspoon salt (more or less to taste)
1. Prepare quinoa and Tomato and Onion Chutney or
Spinach Yogurt Dip, if using, then reserve.
2. Heat oil in a skillet over medium-high heat (the oil should
be hot but not smoking).
Add cumin seeds and stir until seeds change color from
light brown to semi-dark brown.
3. Add onion and cook about 2 to 3 minutes, while stirring,
until onions become translucent. Add garlic and cook 1
minute.Transfer mixture to a bowl, then add quinoa, turkey,
turmeric, garam masala, and salt; mix well.
4. Form turkey mixture into 6 burgers. Brush with oil. Heat
skillet or grill pan over medium-high heat. Add burgers and
cook about 3 to 5 minutes per side until golden brown.
(Burgers may also be broiled if desired.)
5. Serve with Onion Tomato Chutney or Spinach Yogurt Dip
if desired.
NUTRITION PER SERVING: CALORIES: 120, FAT: 2.5G, SATURATED FAT
0G, CHOLESTEROL: 30MG, SODIUM: 240MG, CARBOHYDRATES: 7G,
FIBER: 1G, PROTEIN: 20G
ENLIGHTEN
MOSAIC
COASTER
Art
KIDS
ER
KORN
BY ANDREA NEUSNER, DELIGHT CONTRIBUTOR
I love when discarded items are recycled for new purposes, especially when trash becomes
art. In fact, I first had this idea for this rainy day activity after cleaning out my kitchen.
My new clean pantry left me with an excess of beans and lentils in a variety of colors.
Then I went through the refrigerator and discarded half eaten expired jars of jam and
olives. I washed out the jars to use for storing art supplies, and my daughter noticed that
the lids could be used as tiny trays. She had a fun time creating different mosaic designs
in the lids using the dried beans, and I had an aha moment. Some glue on the lids made
her pretty designs permanent. She was happy to have the little decorated lids displayed
as art, but they are also the perfect size for coasters. Because the lids have a lip on them,
the beans sink into the glue and leave a flat surface that works well for coasters.
WHAT YOU NEED
HOW TO DO IT
Tops of jars, thoroughly

washed and dried
1. Cover your workspace with newspaper. Pour the beans

you are using into small cups.
Washable school glue
2. Pour a thick layer of glue onto the inside of the jar lids.
Use a toothpick to spread the glue evenly.
Different colored beans,

lentils, corn kernels
Toothpicks
3. Carefully place the beans or lentils into the glue, creating any
design you wish. Use a toothpick to adjust the beans. Let dry.
If your child would like to create a mosaic design, beans are

easier to work with because of their larger size. Lentils are
fun too--they are so light, kids can use them they way they
would use glitterby pouring them onto the glue and shaking
the excess off. Experiment!<
20
JULY - AUGUST 2016
New
Mom
FOOD GUIDE
WHAT ARE THE BEST FOODS A NEW MOM SHOULD EAT?
BY ALEXIS OLSZEWSKI, DELIGHT ASSOCIATE EDITOR
Whether you are a first time mom, or have multiple

children, being a new mom is hard. Youre exhausted
and trying to learn about your new baby (or babies).
Eating nutritious, healthy meals are important for all
new moms, especially those who are breastfeeding.
Moms need to stay healthy so they have the energy
they need to take care of their new baby.
Here are the best foods new moms should
eat (and drink):
WATER: Its important to stay hydrated

and drink enough water to quench your thirst.
While you are breastfeeding, your need for
fluids increases. A common suggestion is to
drink a glass of water or other beverage every
time you breastfeed. Some beverages, such as
soda and fruit drinks, contain added sugars so
you should limit your intake of those beverages.
Also limit beverages with caffeine since caffeine
can enter your breast milk and cause your baby
to sleep poorly.
LOW-FAT DAIRY: Yogurt, milk, cheese
and other dairy products contain protein as
well as vitamin B, vitamin D. Dairy foods are
some of the best sources of calcium, which is
important for strengthening your bones. Eat
two to three servings of dairy and choose nonfat or low fat products. If you are breastfeeding,
your milk is loaded with calcium to help your
babys bones develop, but you also need to
consume dairy to your nutritional needs. (Note:
Some babies may have a milk intolerance so
their moms will need to avoid dairy.)
FRUIT: Breastfeeding moms should make

sure to get two or more servings of fruit each
day. Berries like blueberries and strawberries
are good choices because they have lots of
vitamins, minerals and carbohydrates to keep
energy levels high. Oranges are also a great
food to boost energy, and contain lots of
vitamin C. Orange juice is a good option as well
because there are calcium-fortified kinds where
you can get your vitamin C and calcium.
LEAFY GREEN VEGGIES like spinach,
Swiss chard and broccoli are nutrient-dense and
contain vitamin A, vitamin C, iron and calcium.
Leafy greens are also filled with heart-healthy
antioxidants and are low in calories. Use these
superfood veggies to make a salad, stir into a
soup for extra nutrients and texture, or blend
with some fruit for a green smoothie.
BROWN RICE is a complex carbohydrate,
which helps keep you full longer and sustains
your blood sugar at consistent levels. Brown rice
also provides your body the calories it needs to
make the best-quality milk for your baby. Eat it
as a side or mix in with a salad or other entre.
Luckily there are instant and boil-in-the-bag
varieties, which are quick and easy to make!
SALMON is high in protein and loaded

with a type of fat called DHA, which is essential
to the development of your babys nervous
system. All breast milk contains DHA, but levels
of it are higher in the milk of women who
get more DHA from their diets. To limit the
amount of mercury your new baby is exposed
to, the FDA recommends nursing women
consume an average of 12 ounces, or the
equivalent of two main servings, per week
of low methymercury seafood like salmon.
WHOLE GRAIN BREAD AND
CEREAL: Enriched whole-grain breads
and pastas are fortified with folic acid, while

also providing fiber and iron. Folic acid is
important to babys development in the
womb, as well as an important nutrient for
breast milk. Many cold cereals and oatmeal
are also fortified with essential vitamins and
nutrients that are essential for a healthy body
and baby. Mix with low-fat or fat-free milk, and
top with a few berries, for a healthy breakfast.
Of course those with celiac disease or other
gluten-related sensitivity or intolerance need
to choose gluten-free whole grains and cereals
like those made from sorghum, amaranth,
quinoa, brown rice, millet or teff.<
21
INDULGE
WHATS IN Season?
Cherries & Zucchini

BY JENNIFER DUNLAP, DELIGHT CONTRIBUTOR
Cherries are grown in temperate climates around the world and

have been eaten since around 70 BC. This antioxidant rich stone fruit
is packed with vitamin A, C, and beta-carotene and is said to help
with inflammation. Cherries have a short harvest season. Eat them
frequently - add them to salads, sauces, desserts and of course fresh.
Before you know it the season will be over and youll have to wait
another year to bite into a fresh, sweet, juicy cherry.
Zucchinis are versatile and abundant during the summer months.

One zucchini plant in your home garden will produce more than
enough zucchini for two people. Not a very flavorful vegetable, it
surprisingly has an ample amount of nutrients like vitamin C, K, B1, B6,
B3, folate, magnesium and potassium. Since there is not a strong flavor,
zucchini can be eaten raw, sauted, grilled, pureed into soup or baked
into breads and desserts taking on the flavors of the dish.
Cherry Chutney
Baked Cherry Custard
PREP TIME: 15 MINUTES
TOTAL TIME: 35 MINUTES
GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE,

CORN-FREE
GLUTEN-FREE, SOY-FREE, RICE-FREE, CORN-FREE
YIELD: 4 6 SERVINGS
YIELD: 4 6 SERVINGS
Serve this chutney topped on grilled chicken, fish or use as a dip

for papadums, an Indian lentil cracker that can be found in the ethnic
aisle of some grocery stores.
teaspoon coriander seeds, toasted
teaspoon mustard seeds, toasted
2 cups of pitted dark sweet cherries
1 teaspoon freshly squeezed lemon juice
2 tablespoons minced fresh ginger
teaspoon minced garlic
teaspoon salt
1. In a medium sized saucepan, add coriander and mustard seeds,
and bring temperature up to medium. Cook one to two minutes
until fragrant and seeds begin to pop.
2. Remove seeds from pan, crush in food processor or with a mortar
and pestle.
3. Add cherries to the pan with the minced ginger, garlic, salt and
toasted seeds. Cook over low-medium heat at a simmer for 15 to 20
minutes, until chutney thickens.
4. Pour into a bowl and serve or let cool and store in the refrigerator
for up to one week.
NUTRITION PER SERVING: CALORIES: 61, FAT: 0G, SATURATED FAT 0G,
CHOLESTEROL: 0MG, SODIUM: 89MG, CARBOHYDRATES: 15G, FIBER: 0G, SUGARS:
14G, PROTEIN: 1G
The simplicity of fresh cherries, cream and a little added sweetness

makes this an elegant dessert to serve after a summer dinner. Sugar,
or honey may be used to sweeten the custard instead of stevia, add
sweetener of choice to the custard until desired taste is reached.
Butter for greasing
2 cups of pitted dark sweet cherries
cup finely ground almond meal
teaspoon stevia
teaspoon ginger powder
teaspoon salt
3 large eggs
cup heaving whipping cream
1 vanilla bean split and scraped
1. Preheat oven to 375 degrees F. Generously grease a 9- inch pie
or tart pan with butter.
2. Evenly spread the pitted cherries across the bottom of the pan.
3. In a medium sized bowl combine the almond meal, stevia, ginger
powder and salt.
4. In another medium sized bowl whisk together the eggs, whipping
cream and scraped seeds from the vanilla bean.
5. Slowly pour the liquid mixture into the almond meal whisking to combine.
6. Pour the batter over the cherries, place in the oven and bake for 20
to 25 minutes until the custard is set and browned on top. Remove
from oven, let cool to room temperature, and serve.
CHOLESTEROL: 116MG, SODIUM: 94MG, CARBOHYDRATES: 17G, FIBER: 1G, SUGARS:
15G, PROTEIN: 5G
22
JULY - AUGUST 2016
INDULGE
these recipes and more
www.delightglutenfree.com
23
INDULGE
Zucchini Salad
YIELD: 4 SERVINGS

TOTAL TIME: 1 HOUR, 15 MINUTES
GLUTEN-FREE, DAIRY-FREE, EGG-FREE, NUT-FREE, SOY-FREE, RICE-FREE,
CORN-FREE
Thinly slicing the zucchini allows it to better absorb the lemon-dill

dressing. A delicious salad on its own, it is even tastier topped with
feta, goat or Parmesan cheese before serving.
3 medium zucchinis, thinly sliced, ribbons, coins or half circles
1 cup sliced cherry tomatoes
cup sliced black olives
cup olive oil
1 teaspoon water
teaspoon lemon zest
2 tablespoons, plus 1 teaspoon freshly squeezed lemon juice
1 tablespoon minced dill
teaspoon minced garlic
teaspoon salt
1. To create zucchini ribbons use a vegetable peeler and peel
lengthwise rotating to keep even ribbons until you are unable
to easily peel.
2. Place the sliced zucchini, tomatoes and olive into a large serving
bowl.
3. In a measuring cup whisk together the olive oil, water, lemon zest,
lemon juice, dill, garlic and salt. Pour the dressing over the vegetables
and toss to coat.
4. Cover the bowl with a fitted lid or plastic wrap and refrigerate
for at least 1 hour before serving.
CHOLESTEROL: 0MG, SODIUM: 431MG, CARBOHYDRATES: 9G, FIBER: 3G,
SUGARS: 5G, PROTEIN: 3G
24
JULY - AUGUST 2016
INDULGE
Zucchini Coconut Curry Soup

YIELD: 4 SERVINGS

GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, RICE-FREE,
CORN-FREE
This fresh and satisfying soup goes well with the cherry
chutney recipe in this article, along with papadums.
2 teaspoon coconut oil
4 cups chopped zucchini
1 cup chopped sweet onion
teaspoon salt
1 tablespoon chopped garlic
2 teaspoon cumin powder
1 teaspoon minced ginger
1 cup coconut milk
cup water
2 teaspoons mild yellow curry powder
1. In a large pot melt the coconut oil over medium heat.
2. Add the zucchini, onion and salt, stir to combine and saut
for 10 minutes.
3. Add the garlic, cumin powder and ginger to the pot
and cook for 1 minute.
4. Remove cup of the vegetables and set aside.

5. Add the coconut milk, water and curry powder to the pot, stir to combine
and simmer on low for 10 minutes.
6. Remove from the heat, and carefully ladle the soup into a heat resistant
blender, filling halfway. Blend until smooth, and repeat with the rest of the soup.
7. Divide the soup equally into four serving bowls.
8. Top each bowl of soup with 1 tablespoon of the sauted vegetables and serve.
NUTRITION PER SERVING: CALORIES: 217, FAT: 17G, SATURATED FAT 15G, CHOLESTEROL: 0MG,
SODIUM: 319MG, CARBOHYDRATES: 15G, FIBER: 4G, SUGARS: 9G, PROTEIN: 4G
INDULGE
KIDS
MENU
Sweet Onion Brown Rice * Roasted Sweet Potatoes *

Sauted Broccoli & Cauliflower * Frozen Mango, Kiwi + Strawberry Pops
Adults & Kids
FAMILYMEALS
Recipes for Mom, Dad and the kids!
Two versions of each dish!
RECIPES AND PHOTOGR APHY BY JANICE CUEVAS,

FOOD & PHOTO EDITOR
Sweet Onion Brown Rice

YIELD: 6 SERVINGS
Pinto Black Rice * Oven-Baked Sweet Plantains

* Sauted Green Beans & Mushrooms * Frozen Pia Colada Pops

GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, CORN-FREE
Serve a warm bowl of this tasty rice for dinner tonight! The kids will
love it, and so will you knowing they are getting a healthy dose
of whole grains.
2 cups whole grain brown rice
2 cups vegetable broth
1 cup Pacific French Onion Soup broth
cup sweet yellow onion, finely chopped
ADULTS
MENU
1. In a large saucepot, combine the rice, vegetable broth, onion soup

and chopped onion.
2. Bring to a boil, cover and reduce to low heat. Simmer for 30 to 35
minutes until the rice has absorbed all the liquid.
3. Remove from heat and fluff with a fork before serving.
26
JULY - AUGUST 2016
INDULGE
Roasted Sweet Potatoes
Sauted Broccoli & Cauliflower
GLUTEN-FREE, DAIRY-FREE, EGG-FREE,

SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE
GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE
YIELD: 8 SERVINGS
Talk about the perfect side! Its just the right

amount of sweet, so you can pair it up with
any of your favorite, savory main dishes.
2 large sweet potatoes, peeled,
sliced and quartered
2 tablespoons olive oil
teaspoon salt
teaspoon ground black pepper
1. Preheat oven to 425 degrees F. Lightly
grease an 11x13-inch glass baking dish with
non-stick spray and set aside.
2. In a large bowl, whisk together the olive
oil, salt and pepper. Add the sweet potatoes
and toss until evenly coated. Transfer to the
prepared baking dish.
YIELD: 6 SERVINGS
KIDS
MENU
Getting your kids to eat their veggies can be a difficult task. This recipe can be topped
with their favorite dressing or cheese for a more delectable experience!
2 garlic cloves, finely minced
12 ounces fresh broccoli florets
10 ounces fresh cauliflower florets
Salt and pepper, to taste
1. In a large skillet, heat olive oil over medium heat. Add the garlic and cook until fragrant,
about 1 minute. Add the broccoli and cauliflower.
2. Sautee, stirring occasionally, until the broccoli and cauliflower become soft, about 20 minutes.
3. Remove from heat and sprinkle with salt and pepper to taste before serving.
NUTRITION PER SERVING: CALORIES: 69, FAT: 5G, SATURATED FAT 1G, CHOLESTEROL: 0MG, SODIUM: 30MG,
CARBOHYDRATES: 6G, FIBER: 3G, SUGARS: 1G, PROTEIN: 3G
3. Bake for 35 to 40 minutes until the sweet

potatoes can be easily pierced with a fork.
NUTRITION PER SERVING: CALORIES: 58, FAT: 3G,
SATURATED FAT 0G, CHOLESTEROL: 0MG, SODIUM:
163MG, CARBOHYDRATES: 7G, FIBER: 1G, SUGARS:
1G, PROTEIN: 1G
27
INDULGE
KIDS
MENU
Pinto Black Rice

YIELD: 6 SERVINGS
ADULTS
MENU

SOY-FREE, NUT-FREE, CORN-FREE
Black rice is bursting with antioxidants,

and its naturally gluten-free. This recipe can
be enjoyed on its own, topped with veggies
or your choice of protein.
2 cups black rice
3 cups vegetable broth
1 small sweet yellow onion, skin removed
and finely chopped
1 (15 ounce) can pinto beans, drained
1. In a large saucepot, combine the rice,
vegetable broth and chopped onion.
2. Bring to a boil, cover and reduce to low
heat. Simmer for 30 to 35 minutes until the
rice has absorbed all the liquid. Stir in the
beans and continue to stir until warm.
3. Remove from heat and fluff with a fork
before serving.
2G, PROTEIN: 7G
Frozen Mango,
Kiwi + Strawberry Pops
YIELD: 6 SERVINGS

TOTAL TIME: 3 HOURS 10 MINUTES
These frozen fruit pops are just that whole

fruit! Made without any unnecessary added
sugars, these are the perfect treat for anyone
on a gluten-free, vegan diet.
4 kiwis, peeled and sliced

2 mangoes, peeled and sliced
1 pound fresh strawberries,
stems removed
1. In the bowl of a food processor, pure the
kiwi until smooth. Divide evenly among the
bottom of 6 ice pop molds. Freeze until set,
about 20 minutes.
2. Repeat the same process with the
remaining fruit, using a clean food processor
bowl each time. Once the molds are
completely filled up, freeze at least 2 hours
before serving.
23G, PROTEIN: 2G
28
JULY - AUGUST 2016
INDULGE
Oven-Baked Sweet Plantains

YIELD: 6-8 SERVINGS

GLUTEN-FREE, EGG-FREE,
Simple, easy and so delicious! These sweet

plantains will soon become a staple in your
home.
3 ripe plantains, peeled and sliced
2 tablespoons butter, softened
1. Preheat oven to 450 degrees F. Spread the
butter evenly across the bottom of an 11x13inch glass baking dish and set aside.
2. Arrange the plantain slices on the prepared
baking dish and bake for 25 to 30 minutes
until golden. Serve warm. Season with salt
if desired.
12G, PROTEIN: 1G
ADULTS
MENU
these recipes and MORE

www.delightglutenfree.com
29
INDULGE
Sauted Green Beans

& Mushrooms
YIELD: 6 SERVINGS
ADULTS
MENU

Crisp green beans and soft mushrooms make

a great combination! This dish can be enjoyed
on its own or as a side.
2 garlic cloves, finely minced
16 ounces green beans, ends removed
8 ounces baby bella mushrooms, sliced
Salt and pepper, to taste
1. In a large skillet, heat olive oil over medium
heat. Add the garlic and cook until fragrant,
about 1 minute. Add the green beans and
mushrooms.
2. Sautee, stirring occasionally, until the green
beans and mushrooms become soft, about
12 to 15 minutes.
3. Remove from heat and sprinkle with salt
and pepper to taste before serving.
4MG, CARBOHYDRATES: 8G, FIBER: 3G, SUGARS: 2G,
PROTEIN: 2G
Frozen Pia Colada Pops

YIELD: 6 SERVINGS

TOTAL TIME: 2 HOURS 10 MINUTES
SOY-FREE, RICE-FREE, CORN-FREE
Take a trip to the Caribbean from your home

with these tropical ice pops! Add dark rum
for a yummy kick.
1 (13.5 ounce) can unsweetened

coconut milk
1 cup fresh pineapple, cubed
cup + 2 tablespoons light brown sugar
cup unsweetened shredded
coconut flakes
1. In a blender, combine all the ingredients
until smooth.
2. Divide evenly among 6 ice pop molds and
freeze at least 2 hours before serving.
18G, PROTEIN: 2G
30
JULY - AUGUST 2016
INDULGE
Pinned to
BERRY SUMMER
COCKTAILS
MAKE THE MOST OF BERRY SEASON WITH THESE DIFFERENT, DELICIOUS AND REFRESHING COCKTAIL RECIPES.
PUREE, MIX OR MUDDLE YOUR FAVORITE BERRIES AND GATHER YOUR FRIENDS AND FAMILY TO ENJOY THESE
REFRESHING BERRY COCKTAILS ALL SEASON LONG.
Find these recipes and more at www.DelightGlutenFree.com

delightgfmag
or follow Delight on Pinterest
A refreshing Gin Fizz with a hint of thyme have this

cool beverage ready for your next cocktail hour.
#delight #cocktails #gin
Blackberry Thy me Gin Fiz
With a mixture of vodka, lemonade and strawberries this drink

comes together in no time making a perfect summer drink.
#delight #cocktails #vodka
Strawberry Lemon Cooler
A delicious fruity wine cocktail to serve to all your friends

this summer. #delight #cocktails #sangria
Raspberry Lime Sangria
Toast someone you love with this fizzy and refreshing

blueberry cocktail. #delight #cocktails #berrycocktail
Blueberry-Orange Fizz Cocktail

31
INDULGE
How To Preserve
Summer Fruits Without
The Hassel of Canning
Juicy Berries
All Year Long
BY SALLY PICKLE, DELIGHT ASSOCIATE EDITOR
ruits and vegetables are cheapest

when theyre in season and
not to mention berries can get
expensive during the winter.
If you are not into canning
thats ok. There are many other quick
and easy ways to preserve your berries
without enduring the entire canning
process. With techniques like freezing
and drying you can make your berries
last all year.
1. Freeze berries at the peak of

their ripeness and use them in
smoothies and desserts all year
long. Who doesnt love fresh berries
in muffins, pancakes, cobblers and
pies? Freeze the berries on a cookie
sheet laid out flat. Once the berries are
frozen, transfer to a zip lock bag. This
will prevent the berries from sticking
together in one large clump.
2. Cook with Berries this method
also uses the freezer, but in
creative ways. Make homemade ice
cream or popsicles with berries that will
last you a few weeks. You can also make
berry butter. Place butter in a bowl of
a stand mixer with paddle attachment
32
JULY - AUGUST 2016
and whip. Fold in berries, roll into a log

using parchment paper and freeze until
ready to use on pancakes or French
toast. You can also freeze berries and
mint in ice cubes and use them for a
refreshing water treat.
3. Dried Fruit. Use a dehydrator to
make dried fruit. If you dont have a
dehydrator you can use your oven
instead. Using overripe and bruised
fruit does not work well for drying
out fruit. Turn your oven to its lowest
setting (about 200 degrees F.) Line a
baking sheet with parchment paper
and place berries on top. Cook in oven
for 6 to 8 hours checking for desired
texture. Prop your oven door open
slightly. The dried fruit will last for a
few months in an airtight container.
4. Infused Alcohol. Mix up creations
like blackberry infused vodka or
strawberry gin. You can also infuse
vinegars and use it in salads and
marinades.
So now is time to stock up on delicious
fresh berries for you and your family.
Happy berry season!
Want Your
Berries Now?
Dont let your precious berries turned to
mush or get covered in mold. A golden rule
of keeping berries mold-free is to leave them
unwashed until you are ready to eat them.
Or if you wash your berries in vinegar and
water, you can extend their shelf life by days.
To store them - place them in a container
lined with damp paper towels and leave
the lid cracked to release moisture and
place in the refrigerator.
FREEZE DRY AT HOME
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MADE IN AMERICA
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HarvestRight.com
INDULGE
SAVORY
Berry
BY VANESSA WEISBROD, DELIGHT EXECUTIVE EDITOR

PHOTOGRAPHY BY JANICE CUEVAS, FOOD & PHOTO EDITOR
Strawberry Rosemary Marinated

Grilled Chicken Breasts
YIELD: 6 SERVINGS
TOTAL TIME: 85 MINUTES, INCLUDING
MARINATING TIME
GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE,
NUT-FREE, RICE-FREE, CORN-FREE
1 pound strawberries, hulled and halved

cup olive oil
cup balsamic vinegar
2 shallots, peeled and halved
4 cloves garlic, peeled
1 tablespoon honey
2 teaspoons chopped rosemary
1 teaspoon salt
6 boneless, skinless chicken breasts
1. In the bowl of a food processor, pulse together
strawberries, olive oil, balsamic vinegar, shallots,
garlic, honey, rosemary and salt until a smooth
puree forms.
2. Place the chicken breasts on a platter and
brush about half of the marinade evenly across
all sides of the chicken. Cover and refrigerate for
1 hour. Reserve remaining marinade for basting.
3. Preheat grill to medium-high heat,
approximately 400 degrees F. Make sure the grill
is cleaned.
4. Place the marinated chicken breasts on the
grill and cook approximately 5 to 7 minutes on
each side until the chicken reaches an internal
temperature of 160 degrees F and the juices
run clear.
5. Remove the meat from the grill and place on a
clean platter to rest for 5 minutes before serving.
PROTEIN: 28G
34
JULY - AUGUST 2016
RECIPES
Baked Crab Cakes with

Blueberry Balsamic Compote
YIELD: 8 SERVINGS
GLUTEN-FREE, DAIRY-FREE, NUT-FREE, RICE-FREE
For the Crab Cakes

1 pound jumbo lump crab meat
2 large shallots, finely chopped
4 cloves garlic, finely minced
cup finely chopped cilantro
cup cornstarch
2 eggs
cup mayonnaise
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
2 teaspoons Old Bay
1 teaspoon dried mustard
teaspoon salt
For the Blueberry Compote
2 cups blueberries
cup white balsamic vinegar
1 clove garlic, finely minced
2 teaspoon sugar
teaspoon salt
1. Preheat oven to 350 degrees F. Line a baking
sheet with parchment paper and set aside.
2. In a large mixing bowl, toss together the jump
lump crab meat, chopped shallots, minced garlic,
chopped cilantro and cornstarch. Set aside.
3. In a small mixing bowl, whisk together the eggs,
mayonnaise, lemon juice, Worcestershire sauce,
Old Bay, dried mustard and salt. Pour this wet
mixture into the crab mixture and stir until well
combined.
4. Form the batter into 8 equally sized crab cakes,
approximately cup of mixture per cake, and
place onto the prepared baking sheet. Bake for
28 to 32 minutes until golden.
5. While the crab cakes are baking, make the
blueberry compote by combining all ingredients
in a small sauce pot. Heat over medium heat and
cook, stirring frequently, until the mixture comes
to a slow boil. Reduce heat to medium-low and
simmer for 15 minutes. Remove from heat and
serve immediately on top of crab cakes.
PROTEIN: 12G
35
INDULGE
Blackberry Mint Grilled Vegetables

YIELD: 6 SERVINGS

TOTAL TIME: 75 MINUTES, INCLUDING MARINATING TIME
GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE,
RICE-FREE, CORN-FREE
2 pints blackberries, rinsed and patted dry

cup apple cider vinegar
cup olive oil
cup chopped mint
1 tablespoon honey
1 teaspoon salt
2 zucchini, ends removed and sliced in -inch round slices
2 yellow squash, ends removed and sliced in -inch
round slices
1 large eggplant, ends removed and sliced in -inch
round slices
1. In the bowl of a food processor, combine blackberries, cider
vinegar, olive oil, mint, garlic, honey and salt. Pulse until a smooth
puree forms.
Brie & Raspberry Garlic Bruschetta
2. Place the sliced vegetables into zip top bags and divide
the marinade between the two bags. Shake the bags to coat
the vegetables evenly with the marinade. Place in the refrigerator
to marinate for 1 hour.
3. Preheat grill to medium heat, approximately 325 degrees F.

Make sure the grill is cleaned.
4. Place the marinated vegetables onto the grill and cook for
approximately 3 minutes per side until the vegetables are tender.
Remove from grill and serve immediately.
YIELD: 6 SERVINGS

GLUTEN-FREE, EGG-FREE, NUT-FREE
1 pint raspberries, rinsed and patted dry

2 tablespoons champagne vinegar
2 tablespoons chopped basil
4 tablespoons honey, divided
teaspoon salt
1 gluten-free baguette, cut into 12 slices
1 (8 ounce) wedge Brie cheese, cut into 24 slices
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment
paper and set aside.
2. In the bowl of a food processor, combine the raspberries, garlic,
champagne vinegar, olive oil, basil, 1 tablespoon honey and salt.
Pulse until a smooth puree forms.
3. Lay the slices of gluten-free baguette on the prepared baking sheet
and brush the top of each slice with a generous portion
of the raspberry compote.
4. Place 2 slices of Brie on top of each piece of bread and then drizzle
remaining honey evenly over the top of the cheese.
5. Bake for 7-10 minutes until the cheese is golden brown
and bubbling. Serve immediately.
INDULGE
Berry
DESSERTS
PHOTOGRAPHY BY JANICE CUEVAS, DELIGHT FOOD & PHOTO EDITOR
Peanut Butter
& Jelly Ice Cream Sundae
YIELD: 2 SERVINGS
GLUTEN-FREE, SOY-FREE, RICE-FREE,
CORN-FREE
For the Strawberry Jelly

1 cup sliced fresh strawberries
1 tablespoon sugar
1 teaspoon lemon zest
1 teaspoon lemon juice
For the Sundaes
2 tablespoons peanut butter
2 tablespoons white chocolate chips
1 pint vanilla ice cream
1. To make the strawberry jelly, combine the
strawberries, sugar, lemon zest and lemon juice in a
small saucepot. Heat over medium heat and mash the
mixture gently.
2. Bring the strawberry mixture to a boil and then
reduce heat to medium-low. Simmer for 10 minutes
until the mixture thickens slightly. Remove from heat
and cool completely.
3. While the strawberry jelly is cooling, in a small glass
bowl, heat the peanut butter and white chocolate
chips in 20 second increments in the microwave until
melted, stirring well after each heating.
4. To assemble the sundaes, place two scoops of ice
cream into two serving bowls. Drizzle the peanut
butter and white chocolate sauce over the ice cream
and top with strawberry jelly. Serve immediately.
SATURATED FAT 13G, CHOLESTEROL: 60MG, SODIUM: 185MG,
38
JULY - AUGUST 2016
Italian Cream with

Raspberry Compote
YIELD: 6 SERVINGS
GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE,
RICE-FREE, CORN-FREE
Think of this dish as the filling of a cannoli with

sweet raspberry compote. For a larger party,
divide the mixture into small shot glasses
for mini portions.
For the Italian Cream
1 cups ricotta cheese
1 (8 ounce) container mascarpone cheese
cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon orange zest
1 teaspoon orange juice
teaspoon salt
cup mini semisweet chocolate chips
For the Raspberry Compote
3 pints fresh raspberries
cup sugar
1 teaspoon orange juice
1. In the bowl of a standing mixer using the
paddle attachment, beat together the ricotta
cheese and mascarpone until light, fluffy and
smooth. Add in the powdered sugar, vanilla
extract, orange zest, orange juice and salt and mix
until well combined.
2. Gently stir in the chocolate chips. Transfer the
mixture to a bowl. Cover and refrigerate until
ready to serve.
3. To make the raspberry compote, combine the
raspberries, sugar, orange zest and orange juice
in a small saucepot. Heat over medium heat and
mash the mixture gently.
4. Bring the raspberries mixture to a boil and
then reduce heat to medium-low. Simmer for
10 minutes until the mixture thickens slightly.
Remove from heat and cool completely.
5. Spoon generous portions of the Italian cream
into serving bowls and top with raspberry
compote before serving.
PROTEIN: 10G
39
Blackberry Ginger Cheesecake

YIELD: 10 SERVINGS

TOTAL TIME: 3 HOURS 20 MINUTES,
INCLUDING CHILLING TIME
GLUTEN-FREE, EGG-FREE, SOY-FREE,
NUT-FREE, CORN-FREE
2. To make the crust, in the bowl of a food

processor, pulse together the graham-style
crackers, sugar and butter until coarsely
ground. Press the mixture into the bottom
of a 9-inch spring form pan.
GLUTEN-FREE, EGG-FREE, NUT-FREE, SOY-FREE,

RICE-FREE
For the Blackberry Ginger Topping

4 tablespoons butter
cup sugar
1 tablespoon cinnamon
teaspoon ground ginger
4 cups blackberries, rinsed
and patted dry
For the Filling

4 peaches, pits removed and thinly sliced
2 cups fresh or frozen blueberries
cup sugar
2 tablespoons cornstarch
For the Crust

2 (7.5 ounce) boxes gluten-free
graham-style crackers
cup sugar
4. In the bowl of a standi mixer using the paddle

attachment, beat together softened cream
cheese, vanilla extract, lemon juice, cinnamon
and ginger on low speed. Gently fold the
whipped cream into this mixture. Pour the filling
on top of crust and spread out evenly.
For the Topping

1 cups gluten-free quick cook oats
cup brown sugar
cup cornstarch
1 teaspoon ground cinnamon
teaspoon nutmeg
teaspoon baking powder
teaspoon salt
cup (1 stick) butter, cut into 1-inch pieces
For the Filling

2 cups heavy cream
cup sugar
2 (8 ounce) blocks cream cheese,
softened
2 teaspoons fresh lemon juice
2 teaspoons vanilla extract
1 teaspoon cinnamon
teaspoon ground ginger
5. Pour the cooled blackberry topping on top

of the filling. Cover the cheesecake and place
into the freezer to set. Freeze for 2 hours or
until ready to prepare for serving. Transfer
the cheesecake to the refrigerator 1 hour
prior to serving.
Blueberry Peach Crumble

YIELD: 6 SERVINGS

1. Preheat oven to 375 degrees F. Lightly

spray an 8-inch glass baking dish with nonstick
spray. Set aside.
2. To make the cobbler filling, toss together
sliced peaches, blueberries, lemon juice,
sugar and cornstarch and place mixture into
prepared baking dish.
3. To make the cobbler topping, in a large
bowl, mix together the oats, brown sugar,
cornstarch, cinnamon, nutmeg, baking
powder and salt. Cut the butter in using
a pastry cutter or fork until the mixture
resembles pea-sized crumbles.
4. Sprinkle the crumble topping over the
peaches and blueberries and then bake for 40
to 45 minutes until bubbly and golden. Serve
hot and topped with vanilla ice cream if desired.
NUTRITION PER SERVING: CALORIES: 259, FAT:
17G, SATURATED FAT 10G, CHOLESTEROL: 41MG,
SODIUM: 132MG, CARBOHYDRATES: 80G, FIBER: 6G,
40
1. In a large skillet set over medium heat, melt

the butter for the topping. Once melted,
add in the sugar, cinnamon, ginger and
blackberries. Cook until the blackberries are
softened and coated in a sugary glaze, about
5 to 7 minutes. Remove from heat and cool.
JULY - AUGUST 2016
3. To make the filling, in a mixing bowl using

an electric mixer, beat the heavy cream and
sugar until soft peaks form, about 3 minutes.
Set aside.

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INDULGE
Easy
weeknight
cooking
BY VANESSA WEISBROD,
DELIGHT EXECUTIVE EDITOR
PHOTOGRAPHY BY JANICE CUEVAS,
DELIGHT FOOD & PHOTO EDITOR
Meatball Subs with Ricotta, Avocado and Pea Puree

YIELD: 4 SERVINGS

The ricotta, avocado and pea puree that accompanies these subs
is simply divine. If you have any leftover after making your sub
sandwiches, use it as a dip for fresh vegetables and apples.
cup frozen peas, blanched
in boiling water or steamed
in microwave for 1 minute
and drained
1 avocado, peeled and seed
removed
cup ricotta cheese
cup grated Parmesan cheese
Zest of 1 lemon
Juice of 1 lemon
cup chopped mint leaves
16 Sabatinos Roasted Garlic
and Basil Chicken Meatballs
4 Schar Sub Sandwich Rolls
2 cups arugula
2 tablespoons honey
1. To make the ricotta puree, in the bowl of a food processor, combine

the blanched peas, avocado, ricotta cheese, Parmesan cheese, lemon
zest, lemon juice and mint leaves and pulse until a coarse puree
is formed. Transfer to a bowl, cover and refrigerate until ready to use.
2.Heat olive oil in a large saut pan over medium-high heat. Add the
meatballs and cook, turning occasionally, until golden brown, about 7
to 10 minutes.
3.Slice the Schar Sub Sandwich Rolls in half and lightly toast.
4.Spread a generous portion of the ricotta puree onto each piece of
toasted bread. Place 4 meatballs onto pieces of bread and top with
a handful of arugula and a drizzle of honey. Top the sandwiches with
remaining pieces of bread to form sandwiches.
INDULGE
Asparagus, Spinach and Pea Risotto

YIELD: 4 SERVINGS

GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, CORN-FREE
A bright green vegetarian dish thats packed with goodfor-you veggies and bright summer citrus flavors. Serve
this risotto with a cold glass of Sauvignon Blanc.
1 tablespoon butter
2 cups chopped leeks, white and light green
parts only
cup chopped shallots
2 cups Arborio rice
1 cup sherry cooking wine
6 cups chicken stock, heated in a pot on stove
1 pound asparagus, ends trimmed and cut into
1-inch diagonal slices
1 cup frozen peas, defrosted
1 (8 ounce) package fresh spinach
Zest of 2 lemons
Juice of 2 lemons
1 (8 ounce) container mascarpone cheese
1 cup freshly grated Parmesan cheese
cup chopped parsley leaves
1 teaspoon salt
1. In a high-sided saucepan, heat olive oil and butter over
medium heat. Add in the leeks and shallots and cook,
stirring frequently for 5 to 7 minutes until soft. Add in the
garlic and cook 1 additional minute, just until fragrant.
2. Add in the Arborio rice and toss the rice with the
vegetables and oil until well coated. Add in the sherry
cooking wine and cook, stirring frequently, until most
of the wine is absorbed.
3. Add in the chicken stock 1 cup at a time, stirring
frequently, until most of the liquid is absorbed.
Repeat until all stock is used and the rice is tender.
4. After adding in the sixth cup of stock, stir in asparagus,
peas and spinach.
5. In a small mixing bowl, whisk together the lemon zest,
lemon juice, mascarpone cheese, Parmesan cheese,
parsley and salt.
6. Remove the risotto from heat and stir the cheese
mixture into the risotto just before serving.
SATURATED FAT 21G, CHOLESTEROL: 107MG, SODIUM: 2336MG,
43
INDULGE
Lemon Garlic Grilled Chicken Breasts

with Pistachio Rice Pilaf
YIELD: 4 SERVINGS
GLUTEN-FREE, EGG-FREE, SOY-FREE, CORN-FREE
For the Lemon Garlic

Chicken Breasts
Zest of 1 lemon
Juice of 1 lemon
cup fresh parsley leaves
cup chopped chives
4 boneless, skinless chicken
breasts
For the Rice Pilaf

4 tablespoons extra-virgin
olive oil
cup finely minced shallots
1 cups extra long grain rice
cup chopped pistachios,
divided
cup dry white wine
1 cups chicken broth
cup fresh lemon juice
2 tablespoons lemon zest
1 teaspoon salt
1. To make the chicken, in the bowl of a food processor, pulse together

the butter, garlic, lemon zest, lemon juice, parsley leaves and chives.
Set aside.
2. Line a baking sheet or platter with parchment paper and place the
chicken breasts on top. Brush both sides of each piece of chicken with
the lemon garlic butter mixture. Cover and refrigerate for 20 minutes.
3. While the chicken is chilling, make the rice pilaf. In a large pot, heat 3
tablespoons of the olive oil over medium heat. Add in shallots and cook,
stirring frequently until the shallots are transparent, about 3 to 5 minutes.
4. Add in remaining tablespoon of olive oil, rice and cup of the
chopped pistachios. Cook, stirring constantly, for about 2 minutes.
5. Add in the white wine, chicken broth, lemon juice and salt.
Stir gently, then bring to a boil.
6. Reduce heat to low, cover and cook until all of the liquid
is absorbed and the rice is tender, about 22 to 25 minutes.
7. While the pilaf is cooking, cook the chicken. Heat grill over mediumhigh heat, approximately 400 degrees F. Make sure the grill is cleaned.
8. Place the marinated chicken breasts on the grill and cook
approximately 5 to 7 minutes on each side until the chicken reaches
an internal temperature of 160 degrees F and the juices run clear.
Let rest on a platter for 5 minutes before serving.
9. Fluff pilaf with a fork and stir in remaining cup chopped pistachios
and lemon zest. Season with salt before serving. Serve chicken and
pilaf together.
NUTRITION PER SERVING: Calories: 551, Fat: 33g, Saturated Fat 9g,
Cholesterol: 111mg, Sodium: 1103mg, Carbohydrates: 30g, Fiber: 3g,
Sugars: 5g, Protein: 33g
44
JULY - AUGUST 2016
INDULGE
Steak and Vegetable Fried Rice

YIELD: 6 SERVINGS

GLUTEN-FREE, NUT-FREE
3 cups Jasmine rice

4 cups water
5 tablespoons butter, divided
3 eggs
12 ounces sirloin steak, trimmed
and cut into bite-sized pieces
1 cup finely chopped sweet yellow onion
1 cup finely chopped carrots
2 cups sugar snap peas, chopped in half
4 cloves garlic, very finely minced
1 teaspoon salt
Optional garnish: Gluten-free soy sauce
1. In a medium-sized pot, combine rice and water. Bring to a boil, then cover and reduce heat
to medium low. Cook untouched for 15 to 20 minutes until the water is fully absorbed and the
rice is fluffy. Set aside.
2. In a large, high-sided skillet, heat 1 tablespoon of butter over medium-high heat. In a
small bowl, whisk the eggs until scrambled. Pour the whisked eggs into the heated skillet and
scramble until fully cooked. Transfer the cooked eggs to a plate and set aside.
3. To the same skillet, add 1 tablespoon of butter and melt over medium-high heat. Add in
the chopped sirloin and cook, stirring occasionally, for about 3 to 5 minutes until the steak
begins to brown. Add in the onions and cook, stirring frequently, until the onions are soft
and translucent, about 5 additional minutes. Add in the carrots and snap peas and cook for 1
additional minute.
4. Scoot all of the steak and vegetable pieces to the sides of the pan to form a hole in the
middle of the ingredients. Lower the heat to low and add the remaining butter. Once the butter
is melted, add in the garlic and salt and cook for 1 minute just until fragrant.
5. Add in the fully cooked rice and using a wooden spoon, toss the rice with all of the
ingredients. Cook over medium-high heat, tossing constantly, until the rice is fully incorporated.
Stir in the scrambled eggs and serve immediately. Mix in more salt to taste and garnish
with gluten-free soy sauce, if desired.
NUTRITION PER SERVING: CALORIES: 499, FAT: 7G, SATURATED FAT 3G, CHOLESTEROL: 142MG, SODIUM:
633MG, CARBOHYDRATES: 77G, FIBER: 2G, SUGARS: 3G, PROTEIN: 27G
45
INDULGE
Kids In The Kitchen

KID FRIENDLY RECIPES
SUMMER DESSERTS
Coconut and Fresh Fruit Popsicles

YIELD: 6

TOTAL TIME: 4 HOURS
GLUTEN-FREE, DAIRY-FREE, SOY-FREE, RICE-FREE, CORN-FREE
This is a great recipe for all ages. The amount of coconut water will vary
on the size of your Popsicle Molds. If you dont have molds you can also
use Dixie cups for a fast alternative. My toddler loved dropping in the
fruit and together we poured the Coconut Water. It was very light and
refreshing.
2 kiwis, peeled and sliced
1 cup raspberries
cup blueberries
Coconut water
6 popsicle molds
1. Add kiwi, strawberries and blueberries to the popsicle mold of your
choice.
2. Pour in the coconut water until it reaches the top of each popsicle
mold.
3. Place molds in freezer for 4 hours or until solid. Once frozen, remove
from mold and serve immediately.
46
JULY - AUGUST 2016
INDULGE
Chocolate-Dipped Frozen Bananas

YIELD: 6 FROZEN BANANAS
GLUTEN-FREE, DAIRY-FREE, SOY-FREE, RICE-FREE, CORN-FREE
This is a great recipe for all ages. Older kids can basically do the whole
thing! Little kids will enjoy dipping the bananas with guidance and
decorating.
3 large bananas
6 wooden sticks
10 ounces Enjoy Life dairy-free semi-sweet chocolate chips
Gluten-free sprinkles or shredded coconut, optional
1. Line a baking sheet with parchment or wax paper and set aside.
Peel the bananas and cut them in half and at the end of each banana
insert a wooden stick.
Dairy-Free Sand Pudding Cups
2. Place the bananas on the baking sheet and freeze for about 1 hour.
3. Place the chocolate in a microwave-safe bowl and melt it in 30-second

increments. Stir until the chocolate is melted and smooth. Place the
sprinkles in shallow bowl and set aside. Remove the bananas from
the freezer and cover with melted chocolate and sprinkle with sprinkles
or coconut.
4. Place the banana back on the baking tray, and repeat until all
of the bananas are coated with chocolate.
5. Serve right away or store in freezer till ready to serve.
YIELD: 6 SERVINGS

GLUTEN-FREE, DAIRY-FREE, EGG-FREE
This is a great recipe for all ages. My toddler loved helping me break
up the cookies and divide them amongst the cups. I also let him pour
the almond milk into the pudding and whisk the mixture. You can get
creative with the toppings! Of course you can make this recipe with
milk and Cool Whip but this was a great dairy-free alternitive that
we really enjoyed.
1 package Schar gluten-free vanilla wafers
5 gluten-free graham crackers
1 small box banana instant pudding mix
Almond Milk (2 cups or according to instant pudding recipe)
4 oz So Delicious CocoWhip Original (Coconut Milk Frozen
Dessert Topping)
6 (9 ounce) plastic cups
6 mini umbrellas
6 gluten-free gumballs
1 package Surf Sweets Fruity Bears
1. Place wafers and graham crackers in blender and blend into crumbs.
Or, use a ziploc bag and use rolling pin to crush cookies.
2. Make banana instant pudding according to package directions
and fold in the CocoWhip.
3. In your plastic cups layer a small amount of cookie crumbs and
a few spoonfuls of pudding. End with cookie crumbs on top.
4. Chill in the refrigerator for at least 30 minutes. Remove and decorate
your sand pudding with mini umbrellas, fruity bears and a gumdrop
beach ball before serving.
47
HE ALTHY LIVING
OUR S
RITE
V
FA O
EDITORS EATS
Gluten-Free Products We Delight In

ARCTIC ZERO
Salted Caramel Chocolate Dipped Bars
Looking for a fit frozen dessert to satisfy

your dessert cravings? ARCTIC ZERO
has just released five new certified
gluten-free frozen desserts: Banana
Pudding, Poppin Pomegranate, Cake
Batter, Mint Chocolate Dipped Bars,
and Salted Caramel Chocolate Dipped
Bars. Theyre gluten-free, low-calorie,
lactose-free, and free of GMOs and
artificial additives.
www.arcticzero.com
PAKA BAKING MIX

Lemon Bars
Interested in baking a quick, gluten-free dessert?

Try PAKA Baking Mixs Lemon Bars. They are
creamy, tangy, and contain 9 grams of protein
and 11 grams of fiber. Each box makes 10 tangy
lemon bars!
www.silverfernbrand.com
DR PRAEGERS
Hash Browns
Breakfast just got easier and more delicious

with Dr. Praegers hash browns. The hash
browns are made with red, gold and sweet
potatoes, and seasoned with salt, pepper,
onion powder, and parsley. Just heat in the
microwave or stove top skillet, and enjoy!
www.drpraegers.com
48
JULY - AUGUST 2016
GLUTEN-FREE FLOURS
Shake up your gluten-free baking

with Peregs new varieties of gluten-free
flours, which include: almond flour, banana
flour, buckwheat flour, chickpea flour,
coconut flour, and quinoa flour. These
are gluten-free, 100% all natural, non-dairy
and certified kosher, and can be used
as a 1-to-1 substitute for whole wheat flour
in most recipes.
www.pereg-spices.com
HI IM SKINNY
Sweet Onion Quinoa Sticks
SO DELICIOUS
Coconut Milk Cookie Dough Frozen Dessert
BFREE BREADS
EVOL STREET TACOS

Shredded Chicken and Caramelized Onion
For a crunchy, gluten-free snack, look no further

than Hi Im Skinnys Sweet Onion Quinoa Sticks.
They are made with ancient grain quinoa, chia
seeds, and contain 12 grams of whole grains!
Other flavors include Sea Salt and Sweet Potato.
www.hiimskinny.com
BFree makes a range of breads that do not

contain wheat, dairy, nuts, or soymaking
all their breads free from gluten, other major
allergens, and completely vegan. They contain
nutritious seeds, and gluten-free whole grains
and flours. So, heat up some of BFrees
gluten-free soft rolls with dinner, toast a bagel
for breakfast, or try any of their loaf breads
for yummy sandwiches!
www.us.bfreefoods.com
Those who are gluten- and dairy-free, rejoice!

So Delicious has a creamy, cookie dough frozen
dessert that is made with vanilla coconut milk
and swirled with cookie dough chunks and crispy
chocolate flakes.
www.sodeliciousdairyfree.com
Turn your lunch into a fiesta with Evols Shredded

Chicken and Caramelized Onion street tacos!
Tender guajillo chicken, roasted tomatoes,
caramelized onions and roasted corn are
all combined together in a tasty corn tortilla.
And, it comes with a pouch of guacamole.
Just heat the tacos and enjoy!
www.evolfoods.com
INDULGE
The Freezer Section
SEMI-HOMEMADE
PHOTOGR APHY BY JANICE CUEVAS, DELIGHT FOOD & PHOTO EDITOR
Lets be honest... there isnt always time to make a fully home-cooked meal. Its tempting to turn to the freezer section
of your grocery store and pull out a throw-in-the-microwave option and just be done with dinner. Thats fine on occasion,
but this summer, I challenge you to use freezer products as a starting place for making delightfully simple meals. These
recipes feature five fantastic frozen gluten-free products including a pizza crust, waffles, pizza dough, sandwich rolls and
tater tots. Then Ive tossed in a myriad of high-quality fresh ingredients to turn them into five-star dinners.
Peach and Brie Waffle Sandwiches

with Raspberry Glaze and Fresh Cilantro
YIELD: 4 SERVINGS
GLUTEN-FREE, EGG-FREE, NUT-FREE, CORN-FREE
1 pint fresh raspberries

1 tablespoon sugar
2 teaspoons orange juice
8 Vans Original Gluten-Free Waffles
12 slices brie cheese
12 slices ripe peaches
cup cilantro leaves, rinsed and patted dry
1. To make the raspberry glaze, combine the raspberries, sugar, orange
zest and orange juice in a small saucepot. Heat over medium heat
and mash the mixture gently.
2. Bring the raspberries mixture to a boil and then reduce heat to
medium-low. Simmer for 10 minutes until the mixture thickens slightly.
Remove from heat and cool completely.
3. To make the sandwiches, toast each of the waffles to desired level
of toast-i-ness.
4. Place 3 slices of brie and 3 slices of peach on 4 of the waffles.
Evenly divide the cilantro amongst the 4 sandwiches and drizzle each
generously with the raspberry glaze.
5. Top each sandwich with a second waffle. Serve immediately.
50
JULY - AUGUST 2016
INDULGE
Taco Salad Pizza

YIELD: 2 SERVINGS
GLUTEN-FREE, NUT-FREE
1 Udis Gluten-Free Pizza Crust

cup refried beans
cup enchilada sauce
1 cup grated cheddar jack cheese
cup chopped cilantro
cup chopped lettuce
2 tablespoons sour cream
Optional Garnish: guacamole and salsa
1. Preheat oven to 400 degrees F. Line
a baking sheet with parchment paper
and place the Udis crust on top.
2. In a small bowl, stir together the refried
beans and enchilada sauce until smooth.
Spread the sauce evenly across the top
of the pizza crust. Top with cheddar cheese
and bake for 10 to 12 minutes until golden
brown and bubbly.
3. Remove pizza from the oven and top with
cilantro and lettuce. Drizzle the sour cream
over the top in squiggles and top
with guacamole and salsa if desired.
NOTE: NUTRITIONAL INFORMATION BASED
ON BASIC RECIPE ONLY, IT WILL CHANGE BASED
ON THE VARIATIONS.
51
Garlic Parmesan Spinach & Mushroom Stromboli

YIELD: 6 SERVINGS

GLUTEN-FREE, NUT-FREE, CORN-FREE
2 tablespoons olive oil, plus extra for brushing
4 cups thinly sliced mushrooms
2 shallots, finely chopped
4 cups fresh spinach leaves
cup sherry wine
1 (16 ounce) package Gillians Frozen Gluten-Free Pizza Dough,
thawed in refrigerator
1 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese, divided
2 tablespoons honey
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment
paper and set aside.
2. In a large skillet, heat butter and olive oil over medium-high heat.
Add in the mushrooms and cook, stirring occasionally, until lightly
browned. Add in the shallots, garlic and spinach leaves and cook,
stirring frequently for 2 to 3 minutes until the spinach leaves begin
to wilt and the garlic is fragrant.
Roast Beef and Havarti Panini Sandwiches

YIELD: 4 SERVINGS

GLUTEN-FREE, SOY-FREE, NUT-FREE, RICE-FREE
4 Against the Grain Original Sandwich Rolls, sliced in half

2 tablespoons honey Dijon mustard
8 slices Boars Head Deli Roast Beef
4 slices Havarti cheese
1 cup arugula
1. Preheat a Panini press over medium heat. Spray with nonstick spray.
2. On the inside part of each piece of bread, evenly spread a small
amount of honey Dijon mustard. Place 2 slices of roast beef and 1 slice
of cheese on the 4 bottom slices of bread.
3. Evenly distribute the arugula on top of the cheese and meat and
then place the top piece of bread to form a complete sandwich.
4. Place the sandwiches on the preheated Panini press, close the press
and cook for 4 to 5 minutes until the bread is toasty and the cheese
is melted. Serve immediately.
52
JULY - AUGUST 2016
3. Add in the sherry wine and cook, stirring frequently, until most
of the liquid is absorbed. Remove from heat and cool for 5 minutes.
4. While the filling cools, place a second sheet of parchment paper on
the counter and place the thawed dough in the center. Roll the dough
out into a rectangle that is approximately -inch thick.
5. Pour the vegetable filling onto the dough and spread out evenly
across the surface of the rectangle.
Sprinkle the mozzarella cheese and
cup of the Parmesan cheese over
the top of the fillings.
6. Carefully roll the Stromboli like
a log, sealing the edges as you go.
Brush the top of the Stromboli with
olive oil and sprinkle remaining
Parmesan cheese on top.
7. Bake for 25 to 30 minutes until
golden brown. As soon as you
remove the Stromboli from the
oven, drizzle honey over the top
and serve immediately.
NUTRITION PER SERVING: CALORIES:
463, FAT: 19G, SATURATED FAT 5G,
CHOLESTEROL: 10MG, SODIUM: 686MG,
CARBOHYDRATES: 59G, FIBER: 3G,
INDULGE
Three-Cheese and Shallot Tater Tot Melt

YIELD: 6 SERVINGS

Both russet and sweet potato-based potato puffs star in this cheesy side
dish. Shallots lend a subtle but sweet flavor to the creamy sauce and
fresh parsley adds a beautiful green garnish. Note: The Whole Foods
365 Potato Puffs are made using gluten-free ingredients, however they
are not certified as gluten-free. If you have any concerns about eating
the product, please contact Whole Foods to discuss manufacturing
processes.
4 tablespoons ( stick) butter
1 cups finely chopped shallots
1 tablespoon cornstarch
1 cup whole milk
1 (8 ounce) container Mascarpone cheese
1 teaspoons nutmeg
1 teaspoon salt
teaspoon black pepper
1 cup grated Gruyre cheese, divided
1 cup grated white cheddar cheese, divided
3 cups Whole Foods 365 Potato Puffs
3 cups Whole Foods 365 Sweet Potato Puffs
cup chopped Italian parsley, for garnish
1. Preheat oven to 400 degrees F. Grease a 9-inch pie dish with

nonstick spray and set aside.
2. In a saucepot over medium-low heat, melt the butter. Add in the
shallots and cook, stirring occasionally, until the shallots are soft, about
5 minutes. Add in the garlic and cook 1 additional minute.
3. Sprinkle the cornstarch over the shallots and garlic and toss
to coat well.
4. Whisk in the milk, Mascarpone cheese, nutmeg, salt and pepper and
continue stirring until a smooth sauce forms, about 4 to 5 minutes.
5. Toss together the potato and sweet potato puffs and divide them
into 3 equal portions. Layer of the potatoes in the bottom of the pie
dish and pour of the cheese sauce over the potatoes. Sprinkle
of the Gruyre and of the white cheddar cheese over the top of the
layer. Repeat the process with remaining two layers of potato puffs,
sauce and grated cheese.
6. Place the dish in to the oven and bake for 30 minutes until
the potatoes are golden brown and bubbly.
53
GROWN-UP
GRILLEDCheese

PHOTOGR APHY BY JANICE CUEVAS, DELIGHT FOOD & PHOTO EDITOR
Traditional Grilled Cheese Sandwich

YIELD: 1 SANDWICH
2. Spread 1 tablespoon of butter on one side of each piece of gluten-free bread.

GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE
1 tablespoon butter
2 slices gluten-free bread
1 slice cheddar cheese
1 slice American cheese
1 slice Monterey Jack cheese
54
JULY - AUGUST 2016
1. Heat a nonstick skillet or nonstick griddle over medium-high heat.
3. Place cheese slices on one side of bread and top with second piece of bread.
Gently press together.
4. Cook sandwich on hot skillet or griddle until lightly browned and cheese begins
to melt, about 3 to 5 minutes per side.
NUTRITION PER SERVING: CALORIES: 621, FAT: 41G, SATURATED FAT 22G, CHOLESTEROL: 104MG,
SODIUM: 1336MG, CARBOHYDRATES: 38G, FIBER: 1G, SUGARS: 5G, PROTEIN: 21G
NOTE: NUTRITIONAL INFORMATION BASED ON BASIC RECIPE ONLY, IT WILL CHANGE BASED
ON THE VARIATIONS.
Variations
Apricot Macadamia Pesto & Smoked Gouda Grilled Cheese

In the bowl of a food processor, combine 2 cups fresh basil leaves,
cup chopped macadamia nuts, cup dried apricots and teaspoon
salt. Pulse until a rough paste forms. Stream in cup olive oil with the
processor running until the oil is fully incorporated and the mixture
thins. To make the grilled cheese, spread a generous amount of the
pesto sauce onto the non-buttered side of each piece of bread. Layer
3 slices of smoked gouda cheese and proceed with cooking instructions.
Brie and Blackberry Preserves Grilled Cheese

Spread a generous amount of blackberry preserves
on the non-buttered side of each piece bread.
Replace the cheese in the traditional grilled cheese
with 3 slices of Brie cheese and proceed with
cooking instructions.
55
INDULGE
Variations
Gruyere and Roasted

Asparagus Grilled Cheese
Preheat oven to 425 degrees F.
Drizzle olive oil over asparagus
and sprinkle with garlic salt.
Roast for 20 to 25 minutes until
golden brown. Replace cheese
in traditional grilled cheese with
3 slices of Gruyere cheese and
layer with asparagus. Proceed with
traditional grilled cheese cooking
instructions.
56
JULY - AUGUST 2016
Havarti, Granny Smith Apple and Honey Grilled Cheese

On the non-buttered side of one piece of bread, layer 3 slices of Havarti cheese
and 3 thin slices of Granny smith apple. Drizzle with honey and top with second
piece of bread. Proceed with traditional grilled cheese cooking instructions.
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BEAUTY
Beauty Products for Kids

Products You and Your Kids Will Love
As your babies grow up they need beauty products with

gentle ingredients and kid-friendly scents but tough on dirt.
However, it is best to use skin-care products designed for babies
or kids, because adult products tend to include added vitamins,
anti-aging ingredients or harsh fragrances. A good rule of
thumb is to look for bottles with gluten-free and all-natural

(toxin-free) writing. Also look for bottles with the shortest
ingredient list less is better! Bath time should be fun and safe
for your kids, but more importantly bath time should be toxin
free. Take comfort in knowing that the products youre using to
keep your kids clean are the best products and gentle on their
skin just dont forget the rubber ducky and bath toys!
Products We Love:
HONEST FACE + BODY LOTION PURELY SIMPLE
Founded by Jessica Alba and Christopher
Gavigan, this company believes all parents
should have access to safer, healthier family
products that dont break the bank. Try
out this fragrance-free lotion that is made
with all-natural ingredients to help sooth
childrens sensitive and irritated skin. $9.95
www.honest.com
TRUKID BUBBLY BODY WASH

TruKid products are safe and all
natural with organic ingredients and
family friendly! Use this natural body
wash with aloe vera and sugar to
remove dirt and surface oils without
drying sensitive skin. $.8.99
www.trukid.com
CALIFORNIA BABY + KIDS

SUPERCLEAR FACE WASH
This skincare line for babies and children
specializes in gluten-free, organic and
sustainably grown ingredients. Check out
this new face wash by California Kids for
age 6 to 11 years old. This natural skincare
is formulated for mild outbreaks and over
oiliness. It is free of gluten, soy, oats and
dairy. It is enriched with bamboo activated
charcoal to purify skin, deep cleanse pores
and clear up mild breakups. $19.99
www.californiababy.com
BABO BOTANICALS SWIM

& SPORT SHAMPOO & WASH
Try this shampoo this summer that
replenishes, hydrates and purifies the
hair after the pool, playground or beach.
This gluten-free shampoo is made with
cucumber and aloe vera that moisturize and
comfort scalp and skin, while a corn-derived
chelator removes chlorine, salt, pollution
and grime. Babo Botanical manufactures the
purest, highest quality and most sensitive
hair, skin and sun products. $22.95
www.babobotanicals.com
KISS MY FACE GENTLE BUBBLE WASH FOR KIDS-ORANGE U SMART

This company boasts on having naturally effective and cruelty-free products
at friendly prices. Make your childs bath time fun with this gentle, chemical free
foaming bath or body wash to clean kids sensitive skin without drying. $9.95
www.kissmyface.com
58
JULY - AUGUST 2016
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HE ALTHY LIVING
WORLDS EASIEST
Paleo Baking
BY CHANDICE PROBST, DELIGHT CONTRIBUTOR
Its not the book I ever expected to write in a

million years, said Elizabeth Barbone. As a
talented gluten-free baker, the thought of getting
paleo in the kitchen was the last thing she ever
imagined doing. Luckily for us though, Elizabeth
got out of her comfort zone and created some
stunning paleo recipes like Vermont maple
donuts and the worlds easiest paleo cookies.
ets take a look back at how this

beautiful cookbook came about
Born with food allergies: nuts,
milk, eggs, sesame, soy & oral
allergy syndrome to carrots and celery,
Elizabeth was no stranger to food
limitations. She often felt alone in her
food allergy journey, but this didnt
stop her from attending The Culinary
Institute of America.
While in school, she began reading the
book by Jax Peters Lowell, Against the
Grain, which talks about the benefits
of living a gluten-free lifestyle. Though
enjoying culinary school, she was very
fascinated by gluten-free cooking and
baking. An internship at a kitchen,
which produced gluten-free baking
mixes, arose and she excitedly jumped
at the opportunity. Elizabeth found great
success in creating gluten-free baked
goods and started teaching classes.
While already immersed in the world
of gluten-free baking, Elizabeth
notes that she became anemic almost
overnight. This led her to ask for celiac
tests, which came back positive. For
her this was a very easy transition as
she was already familiar with cross-
60
JULY - AUGUST 2016
contamination issues and knowing which

foods were and were not gluten-free.
Elizabeths celiac diagnosis and her love
of gluten-free baking led her to start the
blog, www.glutenfreebaking.com. It was
received very well from the beginning
and she quickly grew a loyal fan base.
Elizabeth went on to create two glutenfree cookbooks, Easy Gluten-Free
Baking and How to Cook Gluten-Free.
As with her website, these cookbooks
were also received with positive reviews.
For Elizabeth, paleo baking began
organically from conversations and
curiosity. While meeting Michelle Tam
of Nom Nom Paleo she was asked
the question, Do you have any paleo
baking recipes?
Elizabeth was skeptical that grainfree baking could work. Im curious
by nature and thought, was it really
possible? Her website readers began
requesting paleo baked goods as well
which led her to further contemplate
venturing into the world of paleo baking.
It was like learning a whole new
language, Elizabeth said. A yellow cake
mix recipe from The Homemade Pantry

by Alana Chernila inspired her because it
was maple syrup, not sugar, sweetened.
From a bakers standpoint, learning how
the sugar and fats balance each other out
inspired her to look more closely at how
using more untraditional ingredients
like those found in paleo baked goods,
could be combined to create the best
product. The recipe was also wheat
based so she really had to change it up
to get it to a grain free version. Thinking
it was going to be easy from there
Elizabeth was a bit shocked to find that
it was harder than shed thought without
some of her gluten-free friends (brown
rice flour, sorghum and yeast to name
a few). She noted that her sorghum and
yeast buns recipe that she transformed
to a paleo version equaled hockey pucks
until she practiced more.
Elizabeth uses almond flour, coconut
flour and tapioca starch because it is the
easiest for most folks to find and they
also seem to work the best. Grain-free
baking is in its infancy so I wanted to
honor everyday people by using the
most readily available ingredients. I also
wanted to keep the cost down, Elizabeth
HE ALTHY LIVING
said. She notes that while tapioca starch
is necessary to create tasty paleo baked
goods, she tries to use it judiciously.
There were definitely recipes Elizabeth
never thought shed create for this book
thinking they may not work. However,
as she began developing bagels, pizza,
pasta and most of the other savory
chapter items, they worked!
Her worlds easiest paleo cookies and
chocolate cake on the cover of the book
have been fan favorites. When asked
what the paleo community has thought
of her book Elizabeth said, They have
been very welcoming. Some paleo folks
feel that even paleo-baked goods are
wrong. However, eating is incredibly
personal so I follow that.
While Elizabeth welcomes extremist
opinions, it doesnt change what she
wants to create and share. Her facebook
and blog are like a dinner party for her.
If there are those who speak negatively
there, she shows them the door.
Elizabeth had actually braced herself
to receive some of this after her latest
book was released but was pleasantly
surprised to have very few negative
comments. Wonderful paleo based
bloggers like Nom Nom Paleo and Paleo
Parents have also reviewed the book
and like us, really enjoyed it.
We love what Elizabeth creates and
look forward to whats in store for her.
As of now, Elizabeth is still working on
gluten-free recipes on her site and has
also added paleo recipes to the mix.
Our readers love the diversity, said
Elizabeth. As for another cookbook
Elizabeth said, Recipes take a long
time to develop. I am working on a large
collection of classic recipes for my site
so that is my focus. I want to bring back
an outstanding gluten-free pound cake
and French bread recipe.
So for now, we will get our fix of
delicious gluten-free and grain-free
recipes through her three cookbooks
and website while anticipating another
fantastic cookbook to come out.
Cut-Out Cookies
I own at least 100 cookie cutters. Every time I think about paring it down, I remember that my
odd- ball collection contains everything from stars to a dachshund to an armadillo. And who can
part with an armadillo cutter? Not me.
No matter what shape you cut these cookies, make sure the dough warms up a little before
rolling it. If the dough cracks as you roll, that means its too cold. If it sticks to the counter, its
too warm. Oh, and those cutters? Dip them in tapioca starch before cutting out shapes; it
keeps the dough from sticking to the cutter.
ACTIVE TIME: 20 MINUTES
CHILL TIME: 1 HOUR
BAKE TIME: ABOUT 10 MINUTES PER PAN
YIELD: ABOUT 20 (4-INCH) COOKIES
113 grams (1 cup) finely ground

almond flour
113 grams (1 cup) tapioca starch
12 teaspoon baking powder, homemade
(see below) or grain-free store-bought
12 teaspoon salt
85 grams (12 cup) evaporated cane juice
or coconut sugar
57 grams (14 cup) coconut oil, solid,
or unsalted butter, softened
1 large egg (about 50 grams out
of the shell)
1 tablespoon water
Whisk the almond flour, tapioca starch,

baking powder, and salt together in a small
mixing bowl. Combine the evaporated
cane juice and coconut oil in a medium
mixing bowl. Use a handheld mixer set on
medium speed to beat them until a thick
paste forms. If there are any large lumps of
coconut oil, stop the mixer and squeeze
the paste together with your hand, or
break up the lumps with a fork. Add the
egg and mix until combined. Stop the
mixer and add the dry ingredients, vanilla,
and water. Mix until a dough forms.
Turn the dough out onto the counter.
Knead gently a few times. Wrap the dough
in plastic wrap and chill for 1 hour.
Adjust an oven rack to the middle position
and preheat the oven to 325oF. Line a
rimmed baking sheet with parchment
paper.
Allow the dough to sit outside the refrigerator for about 10 minutes. Cut the dough in half
and sprinkle your counter with a little tapioca starch. Roll out the dough about 14-inch thick.
Cut into shapes and place on prepared baking sheet about 2 inches apart.
Bake until set and golden brown, about 10 minutes for 4-inch cookies.
Allow the cookies to cool on the pan
on a wire rack for 5 minutes, then transfer the cookies directly to the rack to cool completely.
Allow the baking sheet to cool. Reroll scraps and repeat with the remaining dough.
Store on the counter in an airtight container for up to 4 days, or freeze, wrapped in plastic
wrap and placed in a freezer container,
for up to 6 weeks.
61
HE ALTHY LIVING
Quick Pizza Crust

I make pizza almost every Friday night. Several years ago, I switched from a yeast-based
crust to a quick baking powder crust. This simple recipe can be made in the time it takes to
preheat the oven.
BAKE TIME: 20 MINUTES (WITHOUT TOPPINGS)
YIELD: 2 (8-INCH) PERSONAL PIZZAS
OR 1 (12 BY 16-INCH) FAMILY-SIZE PIZZA
Grain-Free Baking Powder

Most commercial baking powders contain a
grain-based starch. Thankfully its easy
to make your own.
YIELD: ABOUT 6 TABLESPOONS
1/4 cup cream of tartar

2 tablespoons baking soda
1 teaspoon tapioca starch (optional)
(see Bakers Note)
Whisk the cream of tartar, baking soda,
and tapioca starch together in a small bowl.
Store in the pantry in an airtight container
for up to 4 weeks.
Bakers Note: Starch-Free Baking Powder
Tapioca starch helps prevent baking powder
from clumping. If you want to make starchfree baking powder, go ahead and omit the
tapioca starch, just be sure to sift the baking
powder to remove any clumps before using.
PROTEIN: 2G
CREDIT LANGUAGE: REPRINTED FROM Worlds
Easiest Paleo Baking BY ELIZABETH BARBONE
(LAKE ISLE PRESS, 2016). RECIPES AND PHOTOGRAPHY
COPYRIGHT ELIZABETH BARBONE.
62
JULY - AUGUST 2016
113 grams (1 cup) finely ground

almond flour
113 grams (1 cup) tapioca starch,
plus more for dusting
2 teaspoons baking powder,
homemade (see below)
or grain-free store-bought
1/2 teaspoon salt
2 large eggs (about 100 grams out of the
shell)
1. Adjust an oven rack to the middle

position
and preheat the oven to 350F.
2. Whisk the almond flour, tapioca starch,
baking powder, and salt together in a large
mixing bowl. Add the eggs and stir with a
wooden spoon until a thick, sticky dough
holds together, about 30 minutes. Cover
the bowl with plastic wrap and allow
dough to rest for 10 minutes.
3. Generously dust the counter with tapioca
starch. Turn the dough out onto the counter
and knead it until smooth, about 1 minute. If
the dough remains sticky, add more tapioca
starch.
4. For two personal pizzas, grease two 8-inch cake pans with nonstick cooking spray or brush
with melted coconut oil. Cut the dough in half. Roll out each piece into a 6-inch round. Transfer
the dough to a prepared pan. With your hands, press out the dough to fill the pan. Repeat
with the remaining dough. Bake the crusts until golden brown, about 20 minutes.
5. For a family-size pizza, place dough on a 12 by 16-inch piece of parchment paper.
Roll out the dough until it almost covers the parchment paper. Grasp the parchment
by the edges and in one swift motion, slide it onto a rimmed baking sheet.
6. Bake until lightly golden brown, about 20 minutes.
7. Remove the baked crust(s) from the oven, top as desired, and return to the oven until the
topping is cooked through.
8. Store leftover pizza in the refrigerator, wrapped, for up to 2 days. Reheat in a dry skillet
over medium heat until warm.
Bakers Note: Bake First, Top Later
Always bake the crust before topping it. This keeps the crust crisp.
NUTRITION PER SERVING: CALORIES: 596,
FAT: 33G, SATURATED FAT 4G, CHOLESTEROL: 186MG, SODIUM: 95MG, CARBOHYDRATES: 67G, FIBER: 6G,
REPRINTED FROM Worlds Easiest Paleo Baking
BY ELIZABETH BARBONE (LAKE ISLE PRESS, 2016). RECIPES AND PHOTOGRAPHY COPYRIGHT ELIZABETH
BARBONE.
HE ALTHY LIVING
Vermont Maple Doughnuts

A doughnut that tastes like a syrup-drenched
pancake? It doesnt get more breakfast than
that!
BAKE TIME: 15 MINUTES PER PAN
YIELD: 12 DOUGHNUTS
170 grams (1 12 cups) finely ground

almond flour
1 12 teaspoons baking powder,
homemade (see below) or grain-free
store-bought
34 teaspoon salt
12 teaspoon ground cinnamon
12 teaspoon ground nutmeg
2 large eggs (about 100 grams out of the
shell)
100 grams (13 cup) dark maple syrup
1. Adjust an oven rack to the middle position and preheat the oven to 350F. Grease two
6-cavity doughnut pans* with nonstick cooking spray or brush with melted coconut oil.
2. Whisk the almond flour, baking powder, salt, cinnamon, and nutmeg together in a large
mixing bowl. Add the eggs, maple syrup, and vanilla and stir to combine. You can use a wooden
spoon or handheld mixer.
3. Spoon the batter into the prepared pans, filling each cavity about one-half full. (You can also
use a piping bag and large plain pastry tip.) Lightly tap the pans on the counter to settle the
batter.
4. Bake the doughnuts until they are golden brown and spring back to the touch, about 15
minutes.
5. Allow the doughnuts to cool in the pans on a wire rack for 5 minutes, then turn them out
onto the rack to cool completely.
6. Doughnuts are best enjoyed the day they are baked. Freeze cooled leftovers in a freezer bag
for up to 1 month.
* If you only own one doughnut pan, no problem! Bake six doughnuts. Allow them to cool in
the pan as directed, then turn them out onto the rack. Wipe out the pan and grease it again.
Repeat using the remaining batter.
NUTRITION PER SERVING: CALORIES: 116, FAT: 8G, SATURATED FAT 1G, CHOLESTEROL: 31MG, SODIUM:
164MG, CARBOHYDRATES: 9G, FIBER: 2G, SUGARS: 6G, PROTEIN: 4G
REPRINTED FROM WORLDS EASIEST PALEO BAKING BY ELIZABETH BARBONE (LAKE ISLE PRESS, 2016). RECIPES
AND PHOTOGRAPHY COPYRIGHT ELIZABETH BARBONE. <
HE ALTHY LIVING
EATING RAW
FINDING BOOKS FOR A GLUTEN-FREE AND RAW FOODS DIET
BY CHANDICE PROBST, DELIGHT CONTRIBUTOR
EAT RAW EAT WELL

by Douglas McNish
This cookbook is a nutritional powerhouse packed with
over 400 raw, vegan and gluten-free recipes that nourish
the body. From ethnic inspired Moroccan chickpea stew
to sour cream and chive kale chips and black lentil sloppy
joes, Douglas definitely appeals to all vegan taste buds.
Wondering if he forgot the dessert? Definitely not. With
nourishing treats like caramelized peach tart and banana
cream pie smoothies, you can satisfy your sweet tooth while
remaining on a raw, vegan and gluten-free diet.
In addition to this wonderful cookbook by Douglas, you can
also get your hands on his other books, Vegan Everyday
and Raw, Quick and Delicious.
RAWSOME VEGAN BAKING

by Emily Von Euw
This gal sure knows how to cook and
photograph! The first thing I loved about
Rawsome Vegan Baking was that each
recipe featured a photo. For me, this is key. I like
knowing what I am trying to make and what the
final product should look like. Emilys photos
make your mouth water, which I honestly never
thought Id say for raw, vegan recipes.
Douglas had been featured on television and in many articles. He is also

a go-to plant based consultant for many top companies. We, like these
brands, think Douglas is one talented chef. Dont take our word for
it though; Eat Raw Eat Well was awarded Best Vegetarian Cookbook
in the World, 2012 by the World Gourmand Cookbook Awards held
in Paris. So its safe to say that we, along with the rest of the nation are
in agreement that is cookbook is pretty incredible.
Nestled inside Emilys beautiful cookbook you

will find recipes for raw, vegan & gluten-free
bars, cookies, cakes, pie, pudding, tarts, cupcakes
and even ice cream. All of which look absolutely
delicious! I personally enjoyed that the recipes
didnt use obscure ingredients. Rather, they used
wholesome products like raw nuts, pure maple
syrup and cocoa powder. When combined in
just the right way, as Emily does, basic ingredients
like these come to life in fantastic recipes.
If you are looking for more raw goodness
from Emily, she also has a wonderful blog,
thisrawsomeveganlife.com, which won the
Vegan Womans Vegan Food Blog Award and
was named one of the Top 50 Raw Food Blogs.
In addition, she also has two other cookbooks,
100 Best Juices, Smoothies and Healthy
Snacks and The Rawsome Vegan
Cookbook.
64
JULY - AUGUST 2016
RAW AND SIMPLE

by Judita Wignall
This former actress/model/rocker (aka Judy Nails from
the video game Guitar Hero, yes you read that right) has
certainly taken a course change over the last few years.
Now a Living Light Culinary Institute trained raw foods chef,
nutrition educator and health coach, Judita is thriving and
we are reaping the benefits. Raw and Simple cookbook
is absolutely fantastic! In it you will find delicious breakfasts,
appetizers, main courses, sides, snacks and desserts that will
make anyone a raw foods enthusiast. Some of the things
you wont find in her cookbook are refined sugars, trans
fats or processed foods. Only real foods like Strawberry
Spinach Salad with Sweet Balsamic Vinaigrette, Thai Veggie
Noodles and Apple Pie Smoothie are included.
In addition to Raw and Simple, Judita also authored
Going Raw: Everything You Need To Start Your
Own Raw Food Diet & Lifestyle Revolution
At Home and Raw and Simple Detox.<
HE ALTHY LIVING
THE BEST FOODS TO EAT
Before & After a Workout
BY ALEXIS OLSZEWSKI,
DELIGHT ASSOCIATE EDITOR
Eating healthy meals before and

after you exercise will give you
the energy you need for the
workout, and help your body
recover when youre done.
Before you work out, eat foods
that are low in fat, moderate in
carbs and protein, low in fiber
and made up of familiar foods
that you can tolerate well.
You should also be sure to drink
lots of fluids, preferably water.
BEFORE YOUR WORKOUT

Choose foods like breads, cereal and
pasta (all gluten-free) as well as rice,
fruits and vegetables for quick energy.
You will also need protein for your
muscles and for your blood cells, which
bring nutrients and oxygen to your
muscles. Fluids are very important, so
be sure to drink about two cups of water
before you exercise so youre hydrated
enough. Do not work out on an empty
stomach! This can result in low blood
sugar and fatigue.
Before Your Workout Menu
Gluten-free multigrain toast and bananas
Egg white omelet with veggies
Fruit smoothie made with Greek yogurt
Oatmeal with bananas and walnuts
Apple wedges with almond butter
DURING YOUR WORKOUT

Remember to drink lots of water
throughout your exercise routine!
Water acts as a cooling system to keep
you hydrated.
AFTER YOUR WORKOUT

Once youre done with your work out,
you want to choose foods that will help
you recover and repair your muscles.
For example, foods high in protein can
help your muscles recoveryou only
need about 10-20 grams of protein.
After Workout Menu
Chocolate Milk
Whey Protein Shake
Hard-boiled Eggs
Grilled Chicken or Salmon and Vegetables
Tuna Sandwich on multigrain gluten-free bread
65
HE ALTHY LIVING
Blogger Spotlight
Jessica Glick
Shares Delicious Summer Recipes Free of Gluten, Soy and Dairy

BY ALEXIS OLSZEWSKI, DELIGHT ASSOCIATE EDITOR
On Jessica Glicks blog, From Jessicas

Kitchen (http://fromjessicaskitchen.
com/), you will find page after page of
wonderful recipes that are all free from
gluten, soy and dairy. To help others
who need to live a lifestyle free from
these allergens, Jessica sat down with
Delight Gluten-Free and offered some of
her valuable tips for staying healthy and
allergen-free, while still allowing yourself
to eat delicious foodeven comfort food!
She also shared one of her gluten-, soyand dairy- free recipes, a dessert that is
perfect for your summer barbeques.
DGF: What advice do you have for people
who are gluten-free who also need to remove
soy and dairy from their diet?
Jessica: As limiting as it sounds, it doesnt
have to be. Sticking to whole foods, rather
than focusing on the foods you cannot
eat, will make the transition
easier. Although making food
from scratch may take a little
more time, the health benefits
are worth it. There are always
those comfort foods we have
a hard time parting withlike
mac and cheese, cookies, and
brownies. But, there are ways
to adapt these comfort foods
for your new dietary lifestyle,
and you can find many of
these recipes (and other quick and easy

recipes) on my blog.
Quick Tips for Maintaining a Healthy,
Allergen-Free Diet:
Check ingredient lists and get familiar
with hidden sources of soy, dairy and
gluten. For example, on kosher products,
if the label has a D next to the K kosher
symbol, this would tell me there is dairy
or traces of dairy in the product without
reading ingredient labels.
When eating out at restaurants, talk
to the manager ahead of time about
your food allergies. Make sure they can
accommodate your food allergies, while
making everyone happy with the food
choices available. Note, many people
tend to think eggs are dairy, but they
are not. Be sure to ask if the menu items
that contain dairy are due to eggs only.
DGF: Do you have tips for people who are
cooking for families with multiple food
allergies/sensitivities?
Jessica: Yes having some main gluten-,
dairy-, and soy-free staples on hand
allows me to create recipes on a whim.
These include items like non- dairy soy
free butter, palm shortening, various
gluten-free flours, coconut yogurt,
coconut milk or creamer, agar agar, and
psyllium husk for baking. Gluten-free
vinegars and mustards, coconut aminos,
coconut teriyaki and dairy- and soy-free
cheeses for cooking. They store well and
help me sub dairy when I need to, or
create things like salad dressings and
barbecue sauces.
HE ALTHY LIVING
DGF: What are your favorite products and
ingredients for gluten-, dairy- and soy-free
cooking and baking?
Jessica: I have quite a few! What I love to
keep on hand is quinoa pasta by Andean
Dream (no mush!), Canyon Bakehouse
Breads (no corn syrup!), Just Mayo (also
egg free!), Coconut aminos and teriyaki
(great soy sauce substitutions!), Earth
Balance soy free buttery spread and
sticks (best sub for butter!), So Delicious
coconut milks, creamers and yogurts
(without tropical coconut flavor!), Bobs
Red Mill or Arrowhead organic glutenfree flours, Daiya frozen pizzas (my
boys are hooked!), and Daiya cheddar
and mozzarella cheese. I also always
have unrefined virgin coconut oil (for
cooking and on toast), avocado oil (a
healthy, neutral tasting oil for high-heat
cooking, that I buy at Costco), and rice
wine and apple cider vinegars.
For snacks, some of our favorites
are Beanfields bean chips, seasoned
chickpeas, pumpkin seeds, Vans lots
of everything crackers, Theo chocolate,
Udis cranberry almond bars and Kettle
Corns sweet and salty popcorn (my late
night snack!).
DGF: Do you have a go-to weeknight meal
that is easy to make?
Jessica: Some easy go-to meals are
pesto pasta or garlic pasta tossed with
seasonal vegetables, meatless enchilada
recipe with beans and avocados, simple
roast chicken (salt, pepper and
Italian seasoning mix) with vegetables
and chicken schnitzel with rice and
steamed vegetables. (For the chicken
schnitzel, I use coconut milk instead of
egg to coat the chicken, and then I toss
in seasoned white rice/tapioca starch to
coat). Asian-inspired scallion noodles
or peanut sesame noodles are also
favoritesespecially when it is too hot
out and I dont want to spend time near
the stove!
Want more tips and recipes? Visit
Jessicas blog, From Jessicas Kitchen:
http://fromjessicaskitchen.com/<
RECIPE COURTESY OF JESSICA GLICK
Strawberry-Blueberry
Streusel Bars
YIELD: 9, 4-INCH, SQUARE BARS
PREP TIME:
TOTAL TIME:
NUT-FREE, SOY-FREE
10 ounces (2 cups) organic strawberries,

hulled and thinly sliced
5 ounces (1 cup) organic blueberries
cups raw sugar (turbinado), divided
1 cup (176 grams) organic sweet
white rice flour
cup (93 grams) tapioca starch
cup (69 grams) sorghum flour
cup (89 grams) brown rice flour
1 teaspoon aluminum-free baking
powder, divided
teaspoon kosher salt
8 ounces (16 tablespoons) cold,
non-dairy butter (I use Earth Balance
soy free spread)
3 ounces (3 tablespoons) date paste
2 tablespoons canned chickpea liquid
(aquafaba as egg substitute)
1 teaspoon pure gluten free vanilla
extract (I use Nielsen Massey or Frontier)
1. Preheat oven to 350 degrees F (177 C).

Lightly grease an 8-inch square pan. Line the
pan with parchment paper and then grease
again. Make sure the parchment paper has
at least 1/2 inch of overhang to grab on to.
This will make it easier to remove the bars.
2. Combine strawberries, blueberries, lemon
juice, and 1/4 cup sugar (remaining is for
crust) in a bowl. Set aside to macerate while
you make the crust and streusel.
3. In a food processor, combine all flours,
1/2 teaspoon baking powder (save other
1/2 for later), kosher salt, and non-dairy
butter. Pulse 20-30 times until the mixture
is moist and crumbly yet will form shape
when squeezing some. Remove 1 2/3 cup
of crumbly mixture from the food processor.
Set aside to use for streusel topping.
4. To the rest of the mixture still in the food
processor, add the remaining 1/2 teaspoon
baking powder, date paste, chickpea liquid,
and vanilla extract. Mix until it just starts to
form a dough.
5. Press the dough (evenly) into the greased
and lined pan. Bake for 12-15 minutes. It will
look a little puffy and not rise much. Remove
the pan from the oven, but leave the oven on.
6. Strain the macerated fruit to remove all
excess liquid. (Dont throw the liquid away
- it makes a great addition to lemonade
or simple syrup base). Spread the fruit in
an even layer across the par-baked crust.
Squeeze some streusel topping in your hand
to create larger formed bits to sprinkle evenly
over the fruit, as well as some small amounts
for a nice variety of texture. Sprinkle a little
raw sugar on top if you like (optional). Place
back in the oven to bake for 45-50 minutes
until the streusel topping is golden brown.
7. Let it cool for 20-30 minutes before lifting
out of the pan. Slice into squares. Store in
an airtight container and refrigerate any
remaining bars. These bars will freeze well
for up to two months if you wrap each one
in plastic wrap (to prevent freezer burn), and
then place in an air-tight freezer container.
Perfect for a
Fourth of July
Dessert!
NUTRITION PER SERVING:

CALORIES: 366, FAT: 15G,
SATURATED FAT 1G, CHOLESTEROL:
0MG, SODIUM: 216MG,
CARBOHYDRATES: 57G, FIBER: 6G,
67
The Importance of
Eating Organic
BY EMILY FREEDNER, CERTIFIED HEALTH COACH
With so many options in the market, and varying degrees of transparency about
whats in our food, we have to be knowledgeable consumers in order to make
smart choices. Today we are fortunate to have so many products available to us,
but it can also be confusing when trying to eat healthy. We can buy out-of-season
produce from South America, fish from far-off oceans, and meats from thousands
of miles away. We can also choose conventional or organic produce, and factoryfarmed or pasture-raised meats. Combined with marketing campaigns and everchanging labeling laws, it can be a lot of information to digest! Cost is generally a
big factor in the choices we make as well. Unfortunately for our wallets, as quality
increases so do prices. But when it comes to what were putting in our bodies and
using to nurture our children, the higher price is often money well spent.
Shopping smart is tough
68
JULY - AUGUST 2016
HE ALTHY LIVING
Produce
Theres a reason youve heard the
phrase eat your fruits and vegetables.
Fruits and veggies are the cornerstone
of a healthy diet. They provide an
abundance of nutrients and fiber
that we need daily, but you have to
choose wisely or your veggies could be
coming with an unexpected mouthful
of pesticides and herbicides. Some
people dismiss the organic movement
as a trend, but there is good reason
the demand for organic produce is
rising. People are becoming much
more aware of the chemicals used in
conventional farming methods and are
taking actions to avoid them. Foods
grown conventionally are often left
with chemical residue, meaning you
could actually be consuming chemicals
designed to kill insects and weeds.
Non-organic farmers can legally use
over 300 different pesticides to protect
their crops, some of which are linked to
cancers and birth defects in mammals.
We are told that these chemicals are
used within safe limits but many
people would rather reduce exposure
by purchasing organic produce,
which has much stricter regulations.
Organic farming also uses methods
that preserve soil integrity leading
to more nutritionally dense produce.
Not surprisingly, organic produce has
been found to contain up to 40 percent
higher levels of antioxidants.
The good news is not all foods carry
the same toxic risk. Certain crops are
exposed to higher amounts of pesticides
in conventional farming methods. The
Environmental Working Group has
identified foods they call the dirty
dozen the riskiest foods that you
should always buy organic. If youd like
more organic produce in your diet while
remaining budget conscious, you can
start by limiting your organic purchases
to this list of foods: apples, peaches,
nectarines, strawberries, grapes, celery,
spinach, sweet bell peppers, cucumbers,
cherry tomatoes, snap peas, potatoes,
hot peppers, kale, and collard greens.
time possible, at the lowest cost. Cows

and sheep, whose stomachs are best
suited for consuming grass, are being
fed grain-based diets containing high
amounts of cheap corn and soy. This
can lead to severe stomach issues.
Although this diet means cheaper prices
at the checkout line, it comes at a higher
cost to our health. The meat from grainfed animals is higher in saturated fat
and lower in other essential nutrients
because the animals are not being
fed their natural diet. Large corn and
soy crops are also often treated with
high levels of pesticides which - when
consumed by the animals - can be
stored in their tissues. When possible,
always opt for grass-fed organic beef.
Staying away from conventionallygrown versions of these foods will
help protect you and your family from
harmful chemicals while also keeping
the strain off your wallet.
Meat and Eggs

It may be unpleasant to think about
where your meat comes from, but its
important. Perhaps most important is
to avoid meat treated with antibiotics.
Factory-farmed animals are often given
antibiotics to promote growth and
protect against common illnesses that
can spread quickly in close quarters.
The overuse of these antibiotics has
been shown to encourage the growth
of antibiotic-resistant bacteria and is
becoming a well-documented public
health threat. Always choose meat that
clearly states there were no antibiotics
used while raising the animals.
The other important factor to consider
when purchasing meat is the diet of
the animals. Farm animals become
unhealthy when not eating a proper
diet, just like we do. With an increased
demand for meat in many parts of the
world, animals that were once raised
to graze in open pastures are now
confined to lots where they are fed a
diet that is primarily focused on getting
them to market weight in the shortest
Similarly, pigs and poultry flourish

under more natural grazing conditions
and become weak and sick in close
quarters or on artificial diets containing
antibiotics. When choosing pork,
poultry, and eggs, always look for
organically-grown, cage-free, pastureraised and antibiotic-free products.
Choosing these types of animal products
benefits not only the health and
well-being of the animals themselves,
but the health of our bodies and the
environment as well.
Dairy
On top of the concerns surrounding the
diet and antibiotic exposure of factoryfarmed cows, the majority of dairy cows
in the U.S. are treated with geneticallymodified growth hormones to increase
milk supply. When we consume their
dairy, we are also consuming those
hormones. Commercially-raised
dairy cows are also often pregnant
while being milked, which adds a
considerable amount of estrogen to the
milk they are producing. This estrogen
can wreak havoc on our own delicate
hormonal system, specifically impacting
our own estrogen production. If
you consume dairy regularly, it is so
important to choose organic dairy
products to protect your body from this
unnecessary exposure.<
69
TRAVEL
Spains Luxury
GLUTEN-FREE FRIENDLY RESORT

YOU WONT BELIEVE WHAT THIS RESORT HAS BAKING
BY TIFFANY JANES, DELIGHT CONTRIBUTOR
OVERVIEW
For the ultimate luxury resort that
caters to gluten-free guests, look no
further than Puente Romano Beach
Resort & Spa Marbella in Malaga,
Spain. Located in the heart of
Marbellas Golden Mile in Southern
Spain, this hotel is a favorite retreat for
celebrities and we can understand why.
Designed in the style of an Andalusian
Village, Puente Romano has everything
you need for a relaxing and rejuvenating
get-away. There are various types of
rooms and suites to choose from, but
all of the options offer wonderfully
appointed accommodations and the
smallest details are well thought out.
The resort is situated along the
Mediterranean Sea so beach lovers
can bask in the temperate climate for
the better part of three seasons. There
are four fresh water pools on property,
including a kids pool and a heated pool.
Beach activities range from jet skiing,
sailing, banana rides and stand-up
paddle boards. In addition to the beach,

sub-tropical gardens, lovely architecture
and waterfalls, there are activities to
suit any guests fancy.
Golfers will want to visit Costa del Sol,
with its two private courses, located
just twenty minutes from the resort. El
Higueral has 9 holes and offers lovely
mountain views. The 18 hole course at
the Marbella Club Golf Resort, designed
by the late golf course architect Dave
Thomas, boasts amazing sea and
African coast views. Costa del Sol is
a favorite destination for golf players
around the world. Located on the same
property as the courses, the Equestrian
Centre offers riding practice as well as
horseback excursions.
During July and August, U.K. holidays
and Easter, kids have their own special
place at Puente Romano. The Kids Club
located onsite is staffed by professionals
to help kids enjoy their vacation and
give Mom and Dad a break. The well-
Puente Romano Beach Resort & Spa Marbella
70
JULY - AUGUST 2016
equipped facility provides games,

entertainment and classes for kids aged
4 to 10. Its always nice for parents to
be able to enjoy vacation even with the
kids in tow!
Tennis greats such as Serena Williams,
John McEnroe, Boris Becker and
Novak Djokovic have both stayed and
played at Puente Romano as the resort
boasts eight clay tennis courts and two
Plexipave courts, and hosts several
tournaments annually. Well circle
back to why this special property is a
favorite of Djokovic shortly. During
the summer, the Tennis Clubs Central
Court is transformed into a stage for
internationally renowned artists where
guests enjoy magical concerts under
the stars. For a faster paced evening,
check out Suite, the hotspot nightclub
of the area.
The propertys Six Senses Spa offers
luxury treatments including, but not
limited to, Collagen Rejuvenation
TR AVEL & LEISURE

specialty dishes from their Tandoor
oven as well. There are typically several
gluten-free dessert options at both Del
Mar and Sea View.
For a truly amazing gastronomy
experience, internationally renowned
Chef Dani Garcia (awarded two
Michelin Stars) presents Dani Garcia
Restaurant at Puente Romano Resort.
There are over a dozen allergens noted
on the creative menus and many of
them are naturally gluten-free. There
are safe selections on the hot and cold
starters, fish and meat, dessert and
tasting menus. With so many inventive
dishes to choose from, its hard to
imagine anyone with food allergies
going hungry! We love the fact that
most of the desserts here are gluten-free
Classic Souffl with Lemon Thyme
and Raspberry Liqueur anyone?
Rachels
Treatment, Indian Head Massage,

Signature Olive Oil & Seat Salt and
Pure Oxygen Treatment. There are
wellness and yoga programs available,
which can be booked as part of inclusive
resort packages. There is a Turkish bath
facility, well equipped gym and sauna
onsite as well.
DINING
There are two beachfront restaurants
with breathtaking views and
Mediterranean cuisine at Puente
Romano. Del Mar is an informal beach
Del Mar
caf and Sea Grill offers a higher end

experience with slightly Indian inspired
dishes. Del Mar serves breakfast,
lunch and dinner with an emphasis on
seafood, and is open in the summer
season only. Freshly caught fish can
be served as sushi, ceviche, tarter
or Andalucan style, like chargrilled
sardines. A nice array of salads and
grilled meats round out the menu.
Serving lunch and dinner, Sea Views
extensive menu specializes in charcoal
grilled seafood and meats, all of which
are gluten-free. There are some safe
If youve got a sweet tooth or are a

chocoholic the resort has you covered
with Les Deux. The mouth-watering
chocolate delicacies offered here
are made with the finest ingredients
available. Those decadent treats and
the airy French macarons will satisfy
the even pickiest sweets connoisseur.
Gluten-free selections change so be
sure to inquire whats available during
your stay. You can enjoy a 100% organic
meal at Rachels, a trendy caf, which
also sells specialty food items.
As you can see, there are many glutenfree dining options at the Puente
Romano Resort. In fact, there are
more places than were listing here.
Sea Grill
71
TR AVEL & LEISURE

Thats because we must share the most
exciting news of all about the dining
options on the property. Introducing
Celicioso Gluten Free Bakery, Food
& Drinks Marbella. Thats right there
is a 100% gluten-free deli that serves
breakfast, lunch and dinner and
freshly baked treats onsite! The addition
of Celicioso to the property is thanks
to the owner, Santiago Godfrid, of the
gluten-free bakery in Madrid, the first
Celicioso. Godfrid was diagnosed with
celiac at age 23 and became determined
to create wonderful tasting gluten-free
foods that everyone could enjoy.
Located next to the shops and trendy
restaurants at the resorts Plaza Village,
Celicioso is open from 10 a.m. to 12
midnight. Breakfast options include
house-made gluten-free bread, pancakes
and muesli, as well as more traditional
egg dishes like quiche and eggs
Benedict. Lunch options range from
gourmet salads to sandwiches to burgers
with fries. Dinner choices include
various entrees, including gluten-free
pasta dishes dressed with different
sauces. On certain days, lasagna is
available and is a favorite amongst the
guests. Even though the menu is more
limited in this deli style caf than in

most of the resorts other dining options,
there is plenty to choose from. And
remember its all gluten-free!
While its all well and good - or shall we
say wonderful - that if guests choose to,
they can eat every meal at Celicioso and
not have to worry about what is and isnt
safe on the menu. However, the most
exciting options to us are the decadent
desserts and baked goods. The bakery
has different things available at any
given time. The amazing wares include
cupcakes, cookies, various breads, tarts,
pies, brownies, tiramisu and beautifully
decorated specialty cakes. They even
have gluten-free croissants - yes, please!
There are some vegan, lactose-free and
sugar-free options as well, so everyone
can find something to suit their personal
dietary needs at this fabulous gluten-
Celicioso
72
JULY - AUGUST 2016
free caf. Take-away service is also

available. We can see why this glutenfree gem is one of the reasons that
Novak Djokovic, famously gluten-free to
improve his tennis game, enjoys Puente
Romano so much!
So, if you find yourself in Southern
Spain, be sure to check out the amazing
dining options at Puente Romano.
The property welcomes locals, as well
as tourists staying elsewhere, to enjoy
all the sensational gastronomy this
exceptional resort has to offer!
www.puenteromano.com
Puente Romano Beach Resort &
Spa Marbella is a proud member
of Virtuoso and The Leading Hotels
of the World organizations.<
IM AGES COURTESY OF PUENTE ROM ANO
BE ACH RESORT & SPA M ARBELL A
Visit us online at nowfindglutenfree.com
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shop at your favorite stores.
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up-to-date information, tips,
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BEST
NORTHERN
VIRGINIA
Gluten-Free
BAKERIES
BY JOYANA PETERS MCMAHON,

DELIGHT CONTRIBUTOR
74
JULY - AUGUST 2016
HE ALTHY LIVING
veryone knows it can be difficult to find gluten-free baked goods

as tasty as the originals. But these bakers have made gluten-free
baking an art form. Scattered across the Northern Virginia region,
these bakeries are as diverse as their offerings. Each baker has
a unique story as well as a unique process. The takeaway?
The gluten-free consumer in Northern Virginia has no reason to be deprived.
Their only problem now is figuring out where to hit first. Join me as I explore
the top gluten-free bakeries in the Northern Virginia area.
Triple Oak Bakery Sperryville, VA

With an entire family affected by
allergies as well as herself, its a good
thing owner, Brooke Parkhurst,
always loved to be in the kitchen. Her
experimenting resulted in an entire line
of gluten-free flour blends and mixes
for cakes and pie crusts. She also makes
gluten-free bagels, quiches, scones
and more. Triple Oaks most famous
item is their gluten-free baklava which
is the only one made in the United
States. Nestled amongst the foot of
Shenandoah National Park, you need to
seek out this entirely gluten-free bakery,
but they are definitely worth it! They
do also provide a bustling mail order
business. After sampling their products
I can safely say they are amongst my
favorite savory gluten-free baked goods
and breads. And of course, you also
need to try their baklava!
Happy Tart Bakery Falls Church

and Alexandria, VA
Another entirely gluten-free bakery,
Happy Tart, has two locations in the
Northern Virginia area. Their new
Falls Church location has a cafe as well.
Owner, Emma Cech, has a background
in culinary and food science which she
has put to good use in creating glutenfree baked goods that taste even better
than the originals. She now provides
gluten-free options for restaurants
all over the Alexandria area as well as
beautifully decorated wedding cakes and
other tasty sweets. This is definitely my
go-to for sweet tooth fixes. My favorite
items on their menu are their cake pops,
macarons and their Nutella empanadas!
Out of the Bubble Bakery

Springfield, VA
Dont sell this home bakery short,
theyre small, but mighty! Owner,
TaMeisha Norris, has experimented for
years to find the perfect textures and
substitutions for her allergy friendly
recipes. She uses only entirely natural
ingredients and lists all ingredients
on labels for safety. She attends the
Farmers Market at the Mosaic District
each Sunday with goodies like NF/GF
granola bars, cookies, and fantastic
lemon bundt cakes! She made beautiful
cupcakes with miniature books for my
baby shower and a chocolate cake with

raspberry filling for my anniversary.
Both times I was blown away not only
with her intricate decorating, but by the
amazing taste. Definitely worth calling
for special events or stop by to see her
at the Mosaic Farmers Market!
75
TR AVEL & LEISURE
Sweetz Bakery Leesburg, VA

Named Best Bakery of Loudon County
multiple times, Sweetz Bakery has
a Vietnamese background that has
transcended into mainstream success.
By baking for her gluten and dairy-free
son for years, owner, Trang Bowers,
grew fully comfortable with allergy
friendly baking. Shes continued to
challenge herself and now provides
vegan, nut free, and many more allergy
friendly options. Not only does she do
custom orders including wedding cakes,
this busy baker also offers pre-packaged
gluten-free mixes, has a variety of
gluten-free baked goods available each
day and provides a mail order service!
Chantels Bakery Sterling, VA

I have to admit, I only recently
discovered Chef Dennis and his
fabulous allergy friendly baked
goods. But Im definitely becoming
a regular customer. The best way to
describe him is a passionate artist.
He literally lights up when he speaks
about baking. His cake creations are
not only works of art, they also taste
outright decadent. On top of that,
he is a fountain of knowledge about
allergy friendly baking and uses
that to educate the public.
All of his business is custom orders,
so everything is made to meet
specific dietary requirements.
And he does meet almost any
requirement, vegan, dairy free, nut
free, corn free- you name it, he can
do it. My favorite of his offerings?
His amazing cheesecake! He has
at least 12 flavors (all gluten-free)
and makes his own gluten-free
graham cracker or coconut crust
from scratch. Absolute heaven!
76
JULY - AUGUST 2016
I tried a couple of her gluten-free

offerings and I have to say my favorite
was her chocolate cupcake with coconut
icing. She even has shaved coconut
pieces on top! Yum, delish!
Its great to see so many more places
catering to the gluten-free public
directly. I hope you enjoy checking
out these sweet offerings as much as
I did. If you dont live in the Northern
Virginia area, you can see a couple of
them also offered mail order options.
You can try to recreate their magic
at home yourself with their mixes or
just have the tasty treats sent to you.
Enjoy!<
TR AVEL & LEISURE
The Top Five

Family Friendly
PYO FARMS
ACROSS AMERICA
BY JOYANA PETERS MCMAHON, DELIGHT CONTRIBUTOR
any of us know about pumpkin and even apple picking now

in the fall. But did you know there are a number of farms that
offer other fun pick-your-own options? Summer going into Fall
is actually prime season for fruit picking, allowing you to fill
your basket with great options ranging from berries to pears
and apricots. Here is a list of some of the best farms across America that not only
offer an abundance of Pick-Your-Own opportunities, but also some great family
friendly entertainment. Dont live near any of them? No problem, use the list
as inspiration to look up PYO opportunities in your own area. Enjoy!
JOHNSONS ORCHARDSYAKIMA VALLEY, WASHINGTON

www.johnsonorchardsfruit.com
This beautiful family operated farm
opened its doors in 1904 and has been
going strong ever since. Although it
has expanded and made commercial
additions over the years, it is still an
oasis from the city and a place to step
back in time. Today they offer Pick Your
Own opportunities from spring through
late fall as well as their own Farmers
Market with other products from the
farm like eggs, meats and homemade
caramels and lavender products.
They also have their own winery
on the premises and offer tastings.
INDIGO FARMS- CALABASH, NC
(THE FARM IS TECHNICALLY
LOCATED IN BOTH NC AND SC)
http://indigofarmsmarket.com/
This family farm is an easy day trip
from Myrtle Beach and other hot
summer destinations and can be a
fun way to break up your time at the
beach. They open their Pick Your Own

season with strawberries in the spring
and continue on with blueberries and
blackberries in the summer. They also
offer educational tours of the farm as
well as a Family Fun Festival in October
with hay rides, pig races, a Hay Maze,
and night time bonfires.
BISHOPS ORCHARD- GUILFORD, CT
http://bishopsorchards.com/
newsevents/whats-happening/
little-red-barn/
This busy family operated farm has
its own Farmers Market, Bakery, CSA,
and Winery on premises. They offer a
variety of Pick Your Own opportunities
from spring through fall and also have
festivals all year long. They have a
Donkey and Mule Festival each spring
with food, face painting, wine tastings,
and activities. They then have a
Summer Wine Festival with a Sunflower
Maze and a Fall Family Fun Festival
with scarecrow making and donkey
rides.
HOLLABAUGH BROS INCBIGLERVILLE, PA

http://hollabaughbros.com/
This fantastic farm goes well above and
beyond the general duties of a working
farm. They offer cooking classes for
both adults and children, Ladies Teas,
Mommy and Me Teas, wreath making
classes, and kids craft days. To say this
place is incredible is an understatement.
But they also offer Pick Your Own
blueberries and apples during the
summer and fall. Its a definite cant
miss if youre in the area.
MACKEYS ORCHARD- BELVIDERE, NJ
www.mackeysorchard.com/index.html
Last, but certainly not least is this
fantastic greenhouse, orchard and ice
cream barn in New Jersey. Mackeys
offers thousands of annuals, perennials,
trees and shrubs as well as a specialty
pond section in their greenhouse.
They also offer a beautiful patio area
overlooking their ponds for you to
sit and enjoy one of their 42 flavors
of homemade ice cream. They offer
a specialty flavor each month and
even make ice cream cakes for special
occasions. When youve finished
enjoying your ice cream and shopping
for your garden, you can also enjoy
picking your own cherries or apples.
I hope this gets you inspired for this
fabulous fresh fruit season and gets you
out in the fields stocking up.<
Happy Picking!
77
TR AVEL & LEISURE
Two Gluten-free
FINDS IN THE ATL!
BY TIFFANY JANES, DELIGHT CONTRIBUTOR
ZEAL MODERN EATERY

Metro Atlanta is definitely the capitol of
gluten-free dining of the South. Almost
anything you can think of is available
gluten-free somewhere in the area. From
fried chicken to crab bisque to baked
goods galore, if you can imagine it you
can probably find it in the Metro Atlanta
area! While all things fried are a big
part of Southern dining and dishes, its
still uncommon to find battered, fried
foods that are safe for the gluten-free
set. Enter Zeal - an absolute haven for
people who crave the fried foods of their
youth - or from when they were able to
eat anything they wanted to.
We all know the feeling of going out
to eat at a restaurant where the menu
is heavy on fried food, only to be told
that gluten-free options include salad,
plain protein, rice and steamed veggies.
While we might appreciate being served
safe, gluten-free food, lets be real - its
hard to get excited by a plain meal when
everyone else at the table is chowing
78
JULY - AUGUST 2016
down on fried appetizers and entrees,

and finishing their meals off with
decadent desserts. Thats why its so
much fun to eat at Zeal where everything
fried is gluten-free and gluten lovers
cant get a gluten-filled version. Is it
wrong that we love that fact?
Between the lunch, dinner, late-night
and brunch menus at Zeal, the long list
of gluten-free dishes will overwhelm
even the most experienced gluten-free
patron. Lunch might include Tomato
Basil Soup or seasonal soup of the
day which is typically gluten-free.
We loved the Creamy Potato with
Cheese and Bacon Soup, which was
a generous enough portion to share.
Fish Tacos (featuring the fresh fish of
the week) with Mango Cilantro Pico and
Tequila Lime Aioli is a unique choice for
lunch. However, if youre in the mood
for a sandwich or burger, just pay a
small upcharge for a gluten-free bun.
All sides are gluten-free and include,
but are not limited to, regular, sweet
potato and zucchini fries!
The dinner menu is where some of

us fall off the wagon - meaning our eyes
are much bigger than our stomachs.
Its easy to order several appetizers
and have no room left for your entree
if youre not careful. It was hard to pass
on the Chicken Lollipops (wings)
with Tandoori Spices, Sweet and Spicy
Szechuan Sauce, but we opted for the
Goat Cheese Grit Fritters with
Habanero Pepper Jelly during our
visit. The fritters were out of this world
delicious and surprisingly light and fluffy!
Were eyeing the Buttermilk Fried
Calamari for our next outing at Zeal.
For a simple, yet delicious salad, try the
Zeal Side Salad with Fried Green Tomato
Croutons, which are extremely flavorful.
There are too many gluten-free entrees
to list here, so weve chosen a few of our
favorites. The Springer Mountain
Fried Chicken with Garlic Mashed
Potatoes, Smoked Bacon and Braised
Collard Greens is seriously amazing
and the Shrimp and Grits with
Gulf Shrimp, Tomato Ragu Sauce and
Spanish Chorizo ranks with the best
available in the area for that dish! Meat
lovers will enjoy the Lamb Chops
with Roasted Cauliflower, Garlic
Spinach, Blistered Heirloom Tomatoes
and Raspberry Mint Compote - or the
Bershire Tomahawk Pork Chop
with Butternut Squash and Cranberry
Risotto, Pecorino and Caramelized
Georgia Apple Cider Gastrique. Seafood
lovers might opt for the Diver Scallops
with Pancetta, Brussels Sprouts, Fennel,
Oyster Mushrooms and Balsamic Brown

Butter Sauce - or the Alaskan Halibut
with Pan Seared, Thai Basil Coconut
Red Curry, Garlic Spinach, Snap Peas,
Pickled Red Peppers and Saffron
Risotto. With so many wonderful
options, its very hard to choose what
to order!
Photos courtesy of Zeal Modern Eatery and Create Your Cupcake
The late-night menu is only available

after 9 pm and most of the dishes are
gluten-free. With a focus on world-class
cuisine, there is something for everyone
to enjoy. Our picks include the Spanish
Paella with Saffron Jasmine Rice
and Spanish Chorizo and Seafood, the
Gambas Al Ajillo with Chile-Garlic
Shrimp and Scallions and last, but not
least, One Pot Spanish Chicken and
Potatoes with Eggplant, Ripe Tomatoes
and Garlic. Since all late-night dishes
are small plates which are meant to be
shared, you can taste a little of a lot! Nice
to enjoy at dinner, brunch or late-night,
Zeal has an interesting cocktail menu
and an extensive wine list. They carry
some gluten-free beers and ciders as
well. There is typically live music on
Wednesday, Friday and Saturday nights
and a great patio for al fresco dining.
If you have any room left for dessert,
youre in for a real treat. The
cheesecakes have a house-made graham
cracker crust which is sensational!
The White Chocolate Truffle is quite
tasty and weve heard great things about
the Sweet Potato Cheesecake.
The brunch menu offers gluten-free
diners plenty to choose from, but it
has the least replacement type dishes
of any of Zeals four menus.
The Chef and culinary team at Zeal
pride themselves in using the freshest
locally sourced ingredients available and
running a mostly made from scratch
kitchen. The dishes are creative and
appeal to diners of all ages including
those who can and cannot eat gluten.
Please note that the menus at Zeal are
seasonal and change often, but the
fact that about 90% of the dishes are
naturally gluten-free doesnt change with
the seasons! www.zealrestaurant.com
CREATE YOUR CUPCAKE

Theres a relatively new
cupcake place in town and its
the most unique such place
weve encountered to date. At
Create Your Cupcake, you do
exactly that! First, you choose
the type of cake you want and
then you choose a filling, a
frosting and lastly a garnish.
Think of it as the Build-A-Bear
store for cupcakes. And the best part
is that there are FIVE flavors of cake
that are gluten-free! Thats almost as
many as offered for gluten cupcakes so
the gluten-free set is not going without
much at this terrific little cupcakery.
The only negative is that there are so
many options that it can be hard to
choose what to order what a great
dilemma to have at a bakery. Did
we mention there are three sizes of
cupcakes? The small is called A-LittleLishus, medium is A-Lishus-Creation
and large is you guessed it A-LottaLishus!
To start creating your cupcake, you
choose from five freshly baked glutenfree cake flavors: vanilla, chocolate,
red velvet, carrot cake and banana
with chocolate chips. Then you choose
your filling (or Cremache) of which the
options seem overwhelming. If you can
think of a flavor, theres likely a filling to
match it. White chocolate, strawberry,
coconut, lemon, Nutella, cream cheese,
peanut butter and Dulce De Leche
are just some of the choices to fill the
perfectly hollowed out cupcake. Frosting
flavors include various buttercreams,
peanut butter, white chocolate, cream
cheese and vanilla. When you get to
the embellishments list, your mind will
be blown there are approximately
40 options and only a handful of them
contain gluten. We cant list all the
toppings here, but our favorites include
candied ginger, sea salt and bacon!
Once your order is in, the cupcake magic
begins. You watch your creation being
made before its popped into a custom
container that fits the unique hexagon

shaped cupcake perfectly. The container
then goes into a small box complete
with a long spoon and napkin. Its your
cupcake and can be enjoyed as you
like, but were glad we went with the
suggestion of eating the treat with a spoon
through the open lid of the container.
The experience of getting to truly create
your own delicious cupcake and seeing
the final treat before digging into it is one
worth making an effort to enjoy!
But wait this bakery does use gluten
flour for the regular cupcakes which
means some people who avoid gluten
might think its risky to eat the glutenfree treats there. While everyone must
make their own decision about what
is safe or not to eat, we have some
exciting news to share about production
practices at Create Your Cupcake or
CYC. Since the owner, Barbara Sherwin
Hart (who comes from a family of bakers
dating back to 1919!), was diagnosed
with celiac over a decade ago, she
understands the importance of having a
safe place to bake gluten-free cupcakes.
Therefore, her bakery includes both
a gluten and gluten-free area and the
gluten flour room has its own ventilation
system in order to ensure the gluten-free
cupcakes remain gluten-free.
So, now most anyone (in the Atlanta
area) can enjoy a totally custom cupcake
with a delicious filling, topped with fluffy
frosting and garnished with a decadent
embellishment all of their choosing.
What an ingenious concept wed love
to see this expand nationwide eventually!
www.createyourcupcake.com <
79
DELIGHT HEROES
No Exaggeration
THEY REALLY ARE 2 GOOD 2 B!

BY JOYANA PETERS MCMAHON,
DELIGHT CONTRIBUTOR
2Good2B Bakery & Cafe is different from

most gluten-free bakeries springing
up across the USA. For one thing,
their products actually live up to their
name. There is a reason why they were
nominated for Best Bakery in San Diego.
Not best gluten-free bakery, Best Bakery!
You REALLY cannot tell the difference
between their products and non-glutenfree baked goods. This is even more
amazing because their products are not
just gluten-free. They are also corn free,
soy free, and in many cases even dairy
free! They are designed to minimize
inflammation, so each product is handcrafted using only natural ingredients.
There are no preservatives or chemicals
present in any of the food. With this in
mind, the fact that 2Good2Bs products
are as moist and flavorful as they are and
stay that way for a good number of days
is completely miraculous!
The owner of 2Good2B, Diana Benedek,
has a pretty miraculous story herself.
She suffered health issues all her life,
beginning with severe eczema as a
baby and then debilitating migraines
as a teen. After being brushed aside
and over medicated for years, it took
hitting rock bottom with a gamut of
autoimmune diseases like fibromyalgia
and Hashimotos after childbirth before
80
JULY - AUGUST 2016
she was finally diagnosed with a gluten

and soy allergy. Surprisingly though,
despite her out of whack autoimmune
system, she did not test positive for
celiac disease. Instead it was found in her
genetic testing that she had the gene that
researchers are evaluating for a relation
to Non-Celiac gluten intolerance.
She felt better on a gluten-free diet, but
still was not completely symptom free.
It was finally recommended she try
going corn-free. Now most bakeries and
gluten-free products substitute gluten
with corn starch and powders as their
base, so this was a difficult undertaking.
But as she experimented with taking
corn out for just a few weeks, she noticed
a dramatic improvement in her health.
For the first time she actually felt good
again. But with a degree in biology and
engineering, her analytical mind couldnt
help wondering why corn?
In doing research, she came across a
study by Dr. Peter Osborne that lists
the presence of gluten in other types
of grains besides the usual known
offenders. Although the numbers are
low, he has found connections between
patients who test positive for the possible
Non-Celiac Gluten Intolerant gene and
patients who have difficulty processing
even these low amounts of gluten in
these other grains. Corn is one of the top
offenders for this group of sufferers.
Now understanding why her body had

difficulty processing corn, it was time to
find products on the market without it.
But she couldnt. Which brings us to her
launching 2Good2B. When she couldnt
find anything on the market safe to eat,
she knew others must be in a similar boat.
So she created a business to fill that gap by
providing grain-free, corn-free products.
2Good2B opened in June of 2011 and
began as just a small part time job for
her. She thought it would fill a need for
customers, but mainly be a way for her to
share her story. However, she soon found
shed underestimated that need. The
business has grown in leaps and bounds
and been welcomed with open arms. Part
of that is also because of the quality of the
products. The bakery has received and
been nominated for numerous awards,
even in mainstream markets. Benedek
estimates at least 50 percent of her
business is people who do not even need
gluten-free products, but just like her food.
Having sampled 2Good2Bs products
myself, I can understand the draw. I cant
even choose a favorite, everything is too
good. Her baguettes and bread products
have the flavor and texture of real bread
and come in enticing flavors like Black
Olive and Rosemary. The cookies and
brownies are dense and rich with moist,
flavorful centers. The cakes and muffins
are surprisingly light and amazingly
devoid of the usual gritty texture
associated with gluten-free baked goods.
Overall, I was shocked and amazed by the
quality of everything and seriously, if I did
not know the baked goods I was eating
were gluten-free, Id never believe it.
If youre fortunate enough to live or be
traveling in the San Diego area you need
to stop in and check out 2Good2B Bakery
and Cafe yourself. And if youre unlucky
like me, on the other side of the country,
there is still hope. 2Good2B has recently
begun shipping their products and taking
orders online! Make sure you check it
out and try these fabulous goodies for
yourself. https://2good2b.com/
Happy Eating! <
CONVERSION CHART
LARGE VOLUME EQUIVALENTS

1 cup = 8 fluid ounces = 1/2 pint
2 cups = 16 fluid ounces = 1 pint

3 cups = 24 fluid ounces = 11/2 pints = 3/4 quart
METRIC
4 cups = 32 fluid ounces = 2 pints = 1 quart

6 cups = 48 fluid ounces = 3 pints = 11/2 quarts
CONVERSION
8 cups = 64 fluid ounces = 2 quarts = 1/2 gallon

16 cups = 128 fluid ounces = 4 quarts = 1 gallon
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1/4 cup = 60 ml
SMALL VOLUME EQUIVALENTS
1 tablespoon = 3 teaspoons = 1/2 fluid ounce

2 tablespoons = 1/8 cup = 1 fluid ounce
1/3 cup = 80 ml
1/2 cup = 120 ml
4 tablespoons = 1/4 cup = 2 fluid ounces

5 tablespoons = 1/3 cup = 22/3 fluid ounces + 1 teaspoon
2/3 cup = 160 ml

1 cup = 240 ml
3/4 cup = 180 ml

1 pint = 475 ml
10 tablespoons = 2/3 cup = 51/3 fluid ounces + 2 teaspoons

1 quart = .95 liter

1 gallon = 3.8 liters

16 tablespoons = 1 cup = 8 fluid ounces
DAIRY-FREE
Whether youre on a vegan diet, are lactose-intolerant or gave up cows

milk for other health reasons, here are a few delightful substitutes for dairy
in your favorite recipes.
MILK
SOUR CREAM/YOGURT
Soy milk
Rice milk
Almond milk
Oat milk
Hemp milk
Coconut milk
Pureed silken tofu

Applesauce
Coconut yogurt
Soy yogurt
Almond yogurt
EGG-FREE
TO LEAVEN
CHEESE
Soy cheese
Rice cheese
Almond cheese
(Be sure to check the

label for casein - a milk
protein)
BUTTER/MARGARINE
Olive oil
Canola/vegetable oil
Coconut oil
Applesauce
use 3/4 cup oil for every 1 cup butter
On an egg-free diet? You can use egg substitutes to help moisten, bind
and leaven your favorite recipes. Here are some of our most tried and
true substitutions.
2 tablespoons lemon juice (in wet ingredients) + 1 teaspoon

baking soda (in dry ingredients)
1/4 teaspoon xanthan gum + 1/4 cup water
1 tablespoon agar agar powder + 1 tablespoon water
Chill for best results
TO BIND
TO MOISTEN
2 tablespoons corn starch

1 tablespoon flax seed + 1 tablespoon water
11/2 teaspoons tapioca starch + 1/8 teaspoon
xanthan gum + 3 tablespoons water
To replace 1 egg, use 1/4 cup pureed

banana, pear, pumpkin, sweet potato,
or applesauce, plus 1/2 teaspoon of baking
powder for leavening
Gluten Free
Gluten Free
Gluten Free
Gluten Free
Gluten Free
Gluten Free
Gluten Free
Gluten Free just got more delicious.
2016 General Mills, Inc.

Delight Gluten Free - July - August 2016

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The authority on gluten-free living. A magazine for those with gluten intolerance & food allergies.

All About Berries!

SEASONAL SELECTIONS: ZUCCHINI AND CHERRIES

Finally a Gluten-Free Pasta

Corn-Free Wheat-Free Egg-Free

Sundried Tomato Herbed Pasta

Prep Time: 15 minutes

Cook Time: 15 minutes

Ancient Grains Flours Baking Mixes Pastas

Finding Senior Housing can be complex,

You can trust

A Free Service for Families.

Call: (800) 460-5985

JULY - AUGUST 2016

Come learn with

31 Pinned to Berry Cocktails

38 Berry Yummy Desserts

60 Worlds Easiest Paleo Baking

42 Easy Weeknight Cooking

64 Eating Raw The Best Books

50 Semi-Homemade: Foods from the

65 What to Eat While Working Out

travel & leisure

70 Luxury, Elegance and

77 Top Farms for Picking Your Own Berries

Find more details at:

Vanessa Maltin Weisbrod

MEDICAL ADVISORY BOARD

Julie Ann Luse

Dick Benson 651.251.9617 | dbenson@innovisionhm.com

INNOVISION HEALTH MEDIA

For Subscription inquiries, call 800.305.6964

JULY - AUGUST 2016

Its a berry delicious summer

VitaClay Smart Organic Multi-Cooker

soups, salads & breads

54 Traditional Grilled Cheese

sides, snacks & sauces

desserts & drinks

19 Turkey and Quinoa Burgers

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22 Baked Cherry Custard

Substitutions? Find our Substitution

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BEST FOODIE READS

THE GOURMET DETECTIVE

THE LAST CHINESE CHEF

THE FOOD OF LOVE

So dig out your

BY EMILY FREEDNER, DELIGHT CONTRIBUTOR

JULY - AUGUST 2016

hen youre new to the

Now that Im very comfortable with the

cold cereals include Gluten-Free Rice

DELIGHTGLUTEN FR EE.COM JULY - AUGUST 2016

JULY - AUGUST 2016

pasta. You can find almost any style

Whole Grain Rice Flour & Rice Flour

I have to say that

with the world. We believe that gluten-free living doesnt have to

no refined starches no gums no gmos no allergens

INDIAN INSPIRED GLUTEN-FREE COOKING

Indian food has slowly but

JULY - AUGUST 2016