This week’s show…
We talk to Suzanne Mangini about eating gluten-free in Las Vegas, Staci Baker joins us to talk about healthy frozen pops, and Sarah Nielsen, from Celiac in the City, shares the story of her celiac diagnosis and gives us her “top three” restaurants in Milwaukee. Plus, Elizabeth shares a 30 minute recipe for oven roasted vegetable pasta.
Download the Show Here.
SHOW NOTES AND LINKS
Gluten-Free Las Vegas Trip Report with Suzanne Mangini
Border Grill (Border Grill gluten-free lunch and dinner menu)
Later this month I celebrate six years of being gluten-free. My kids encouraged me to start a gluten-free blog to let people know of safe places to eat since we live in a tourist town (Saratoga Springs, NY.) I honestly didn’t really know what a blog was back then.
I started my blog in May of 2007. It was really fun and it felt great to think I might be making living gluten free thing easier for some folks. In early September 2007 the blog was picked up by the Albany Times Union. I seem to go through blogging spurts because, well, sometimes life just gets in the way!
I recently received a took a class and received certification in Dealing with Allergens in a Commercial Setting. I hope to soon be working with restaurants to assist them in menu labeling, gluten-free suggestions, sourcing etc.
Visit Suzanne at Blog.TimesUnion.com/GlutenFree/
Healthy Frozen Pops with Staci Baker
Note: Staci discusses wheat grass during our segment. Tricia Thompason (the “Gluten-Free Dietitian”) has great information about wheat grass for folks with celiac disease. Read more here. If you prefer to avoid wheat grass, replace it with baby spinach or kale in the frozen pop recipes.
Techniques and Equipment
Basic Techniques to Create Your Own Pops
Any combination of fruits and vegetables work. If you can puree it, you can turn it into a pop! When adding vegetables or greens, start small. After your child gets used to the taste, increase the amount of vegetables you include in the pop.
Some fruit and vegetable ideas:
Melons (cantaloupe and honeydew are especially nice)
Roasted sweet potatoes
Wheat Grass (if you are gluten-free, see note above)
Be sure to add liquid. You can use all juice, a 50/50 water to juice blend. Or, for a creamy pop, yogurt, milk, coconut milk or almond milk. (Note: water in pops creates an icier pop.)
Frozen Pop Containers
Zoku Quick Pop Maker
Popsicle Molds (These are cute! )
Silicone Cupcake Molds (Basic Sillicone Cupcake Pan)
Ice Cube trays (Adorable Penguin, Heart, Shell, and Fish Ice Cube Tray)
If you aren’t using a frozen pop mold with an insertable stick, pour the pop mixture into the molds (like an ice cube tray), allow the mixture to freeze lightly and then insert the stick.)
Chopsticks / Skewers (be sure to blunt the chopsticks and skewers)
Wood popsicle sticks
Swizzle Sticks ( Flip Flop Swizzle Stir Sticks)
Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas
People’s Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn’s Coolest Pop Shop
Perfect Pops: The 50 Best Classic & Cool Treats
Note: Product and book links above are Amazon affiliate links. Using them to buy a product sends a few cents to us and helps to support the podcast. Thank you for using them!
Staci Baker is the mother of a son with celiac disease. She’s passionate about creating nutritious and delicious food that’s gluten-free.
Elizabeth’s 30 Minute Oven Roasted Vegetable Pasta
Get the recipe here!
Celiac in the City: Sarah Nielsen
A girl. Gluten-free in Milwaukee. Loves food. Will travel. Diagnosed with Celiac Disease in February 2008. Started a gluten free diet the day of diagnosis. Blessed with friends and family who are supportive and go out of their way to be part of this exciting and sometimes challenging adventure.
Visit Sarah at CeliacCity.com