#celiacdiseasefoundation

[youngandglutenfree]

Cookie Crumble Ice Cream Treats

Today, I used Lucy’s Chocolate Chocolate Chunk Cookies to make these frozen cookie crumble treats! They’re easy to make and great for a snack on a hot day. Here’s the recipe:

Cookie Crumble Ice Cream Treats

Ingredients:

Lucy’s Chocolate Chocolate Chunk Cookies

Chocolate ice cream (or other desired flavor)

Powdered sugar

Instructions:

Crush cookies into crumbs and put them in a bowl. Scoop out about 1 1/2 tablespoons of ice cream. Place the ice cream in the cookie crumbs and roll into a ball until coated. Place in the freezer on a piece of wax paper for 15 minutes. Remove from freezer and sprinkle powdered sugar over the treats. Enjoy!

[youngandglutenfree]

Marathon Mania

This week at the office, we’re all getting excited for Team Gluten-Free’s participation in two upcoming marathons!

TCS NYC Marathon 2015

This year’s TCS NYC Marathon will take place November 1, 2015. We invite you to run with us! Team Gluten-Free runners from across the country will travel to New York to run the 26.2 miles together with one common goal: to increase the rate of diagnosis of celiac disease.

Visit the 2016 TCS NYC Marathon Team Gluten-Free Fundraising Page Here!

LA Marathon 2016

The fourth largest Marathon in the Nation! Celiac Disease Foundation Team Gluten-Free is proud to be an Official Charity Partner of the 2016 Los Angeles Marathon- February 14, 2016.

This race draws over 26,000 runners on race day. With one of the most exciting courses, participants will run from “the Stadium to the Sea”! Each mile of the 26.2 mile Marathon Course starting at Dodger Stadium passes by renowned iconic Los Angeles Landmarks including the Disney Hall and Music Center, Rodeo Drive and Chinatown and more before finishing on Ocean Avenue alongside the Pacific Ocean! This is truly a life changing race.

Join Team Gluten-Free at the 2016 Los Angeles Marathon: We have only NINE Charity Bibs left for the Los Angeles Marathon. To claim your bib, email [email protected]

For lunch today, I used Schar’s Artisan Baker White Bread to top our salad with some crunchy gluten-free croutons! Here’s the recipe:

Crunchy Homemade Croutons

Ingredients:

4 slices Schar bread, crusts trimmed and cubed

3 tbsps melted butter

1 tsp garlic powder

a pinch of salt

1 tsp dried parsley flakes

Instructions:

Preheat oven to 300 degrees. Mix melted butter, garlic powder, salt, and parsley flakes. Toss cubed bread in a medium bowl with butter mixture until cubes are evenly coated. Spread coated bread cubes on a cookie sheet in a single layer and bake for 15 minutes (or until crispy and golden-brown). Stir the croutons around and bake for 15 more minutes. Let croutons cool before serving with a salad. Enjoy!

[youngandglutenfree]

Have you downloaded CDF’s new Marketplace App?

Recently, Celiac Disease Foundation (CDF) announced its iPhone and Android app for the celiac.org Gluten-Free Allergy-Free Marketplace. Through both the website and the new mobile app, the Gluten-Free Allergy-Free Marketplace showcases products and services from companies that care about the gluten-free and allergy-free community, and who have made a deep commitment to supporting CDF’s mission of diagnosis, treatment, and a cure for celiac disease. 

The Marketplace app allows consumers to browse by dietary preferences, including special medical, dietary, and religious requirements, and view product pictures, ingredients, and nutrition facts. Marketplace users can connect with companies for coupons, discounts, and recipes, create shopping lists, and support CDF by purchasing products directly from Amazon with a single click. CDF’s Gluten-Free Allergy-Free Marketplace is the only comprehensive one-stop shop for alternative dietary needs. The Marketplace transforms gluten-free shopping, making specialty foods, services, and products easily accessible to the public anywhere they live. As important, app users also have efficient access to CDF’s other online tools, including the Symptoms Checklist, Healthcare Practitioner Directory, 7-Day Gluten-Free Meal Plan, and much more. Download the app here today!

[youngandglutenfree]

Simple-as-Pie Mini Pizzas

Exciting announcement: Today, we received new merchandise to the CDF office! Click here to purchase your Team Gluten-Free t-shirt to support Celiac Disease Foundation.

For lunch today, I made these cheesy mini pizzas. They’re great for lunch, dinner, or a mid-day snack!

Mini Pizzas

1 1/3 cups Betty Crocker Bisquick Gluten Free pizza crust mix

½ teaspoon Italian seasoning or dried basil

½ cup water

1/3 cup oil

2 eggs, beaten

1 can pizza sauce

1 cup bite-size pieces favorite meat or vegetables

1 ½ cups shredded mozzarella cheese (6 oz)

 Heat oven to 425 degrees F. Grease 12-inch pizza pan. Stir Bisquick mix, Italian seasoning, water, oil and eggs until well combined. Roll into balls, about 3 tablespoons each, on a surface coated with gluten-free flour. Using the palm of your hand, press dough balls into flattened disks to form the crusts. Bake 5-7 minutes (crusts will appear cracked). Spread pizza sauce over crust and sprinkle mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted.

[youngandglutenfree]

This week, I’m helping Talia with editing as she is hard at work on the newest edition of INSIGHT, which will drop at the end of September.

To go with lunch today, I made some crispy baked zucchini fries with a refreshing dill dipping sauce. Try out this recipe for the perfect side dish, or a healthy and flavorful alternative to French fries!

Crispy Baked Zucchini Fries

Ingredients

For the fries:

·       1 pound of zucchini

·       ¾ cup gluten-free flour

·       2 eggs

·       1 ½ cups Glutino Gluten-Free breadcrumbs

·       1 tsp salt

·       1 tsp pepper

For the sauce:

·       1/3 cup mayonnaise

·       1/4 cup sour cream

·       1 tsp lemon juice

·       2 tsp dill weed

Instructions

Preheat the oven to 400 F. Prepare the zucchini fries by chopping the zucchini into long strips. Use three separate bowls – one for the flour, another to lightly beat the eggs, and a third for the bread crumbs, salt and pepper. Lightly coat the zucchini in flour from the first bowl. Then, dip them in the second bowl to coat with egg. Lastly, roll the zucchini strips in the breadcrumbs. Place zucchini strips on a wire rack on top of a cookie sheet. Cook the fries until golden, about 25 to 30 minutes. For the dipping sauce, simply combine the mayonnaise, sour cream, lemon juice, and dill weed.

[youngandglutenfree]

Intern Update: Two Interns Head Back Home to the East Coast

Today, we say a sad goodbye to Jess and Evan. It is their last day interning at CDF before they both head back to the east coast. 

Evan is driving across the country to his home in Massachusetts, hitting Nevada, Utah, South Dakota, and Illinois on the way!

Before Jess heads back to Connecticut, her brother is flying out from Florida to spend her last week doing touristy activities in LA, like going to a Dodger’s game!

Both Jess and Evan are very sad to be leaving California, but they had an awesome experience living in LA and interning at CDF. The office will miss their delicious cooking during lunch!

[youngandglutenfree]

Buffalo Cauliflower Bites

If you are torn between craving chicken wings and wanting to eat healthy, this is the recipe for you! These buffalo cauliflower bites are a healthy and satisfying way to replicate chicken wings.

Recipe

Ingredients:

1 cup uncooked Cream of Rice® hot cereal

1 cup water

1 tsp. salt

1 tsp. garlic powder

1 tsp. paprika

1 large head cauliflower cut into small florets

1/2 cup hot sauce

3 tbsp. melted butter

Celery sticks

Blue cheese dressing

Directions:

Preheat oven to 450°F. Lightly grease large baking sheet.

Combine Cream of Rice, water, salt, garlic powder and paprika in large bowl and stir until smooth.

Add cauliflower and stir gently until florets are evenly coated with batter. Arrange cauliflower in a single layer on baking sheet. Bake 20 minutes or until golden.

Combine cayenne pepper sauce and melted butter and pour evenly over cauliflower. Toss gently until cauliflower is evenly coated. Bake 10 minutes or until cauliflower begins to crisp, rearranging florets occasionally if needed. Serve with celery and blue cheese dressing.

[youngandglutenfree]

Crunchtastic Pretzel, Peanut Butter, & Chocolate No-Bake Bars

Today, the interns used Snyder’s of Hanover Gluten-Free Pretzel Sticks to make these sweet and salty peanut butter-chocolate-pretzel bars! Try out this easy, no-bake recipe for yourself if you’re craving something crunchy.

Ingredients

·       1 ½ sticks (12 tablespoons) butter, melted

·       2 cups Snyder’s of Hanover gluten free pretzel sticks

·       1 ½ cups confectioners’ sugar

·       1 cup plus ¼ cup smooth peanut butter

·       1 ½ cups milk chocolate chips

Directions:

1.     Crush the pretzel sticks into small crumbs.

2.     In a medium bowl, combine the melted butter, pretzel crumbs, confectioners’ sugar, and 1 cup of peanut butter. Press the mixture evenly onto the bottom of a 9 x 13 x 2 inch baking dish.

3.     In a microwave-safe bowl, combine the chocolate chips and the ¼ cup peanut butter. Microwave for 30 seconds at a time, stirring in between each interval, until the mixture is melted and smooth. Spread over the peanut butter-pretzel layer.

4.     Refrigerate for at least one hour before cutting into bars.

5.     Enjoy!