Hello From the New Intern!

Hi everyone, my name is Talia; I’m the new intern at CDF, and I’m thrilled to be a part of this Foundation! I’ll be sharing some updates about what I’ve been working on at CDF, as well as some fun treats I’ve been baking up in the kitchen to keep the momentum going throughout our long (but exciting!) work days. We are currently working hard on the INSIGHT for fall, and we have just launched an exciting Back to School Advocacy Campaign. This week, I am working on our “Ask the Dietitian” program, which provides tips and tricks for Back to School, as well as simple and creative recipes to enhance your gluten-free diet all year long. In order to help keep up the energy in the office, I baked a couple treats to share, using products from some of CDF’s sponsors. I hope you enjoy baking them as much as we enjoyed devouring them!

Vegan & Gluten-Free Chocolate Cherry Bombers

These treats are sure to impress at your next party or get-together! They’re similar to cake pops, but have a special surprise in the middle. The Cherry Bombers are super simple to make, but absolutely delicious! Take them to a party, and they’ll disappear in no time.

Ingredients:

1)      1 bag Pamela’s Chocolate Cake Mix

2)      1 can Cherry Cola

3)      ½ cup gluten-free vanilla frosting

4)      Maraschino cherries

5)      1 cup vegan chocolate chips to melt for coating

6)      1 tbsp coconut oil

Directions:

To make the cake, mix one bag of Pamela’s cake mix with the cherry cola, and bake it according to the instructions on the cake mix bag. Once the cake is cool, crumble up the cake, and use your hands to mix in about ½ cup of frosting until a moist dough forms. The amount of frosting you use will be based on your preference. Start off with less, and you can always add more if you need it. Once the dough is all mixed up, take chunks of the dough and roll them into balls, and then flatten them out with the palm of your hand. Place one cherry into the center of each flattened ball and mold the cake pop dough around the cherry. You can make the cake balls as big or as small as you’d like.

Melt the chocolate chips with about 1 tablespoon of coconut oil in the microwave. Holding onto the cherry stem, dip each cake pop into the melted chocolate, let the excess drip off the cake pop, and then place them on a parchment-lined baking sheet. Refrigerate the cake pops for about 30 minutes, or until the chocolate coating solidifies. Enjoy!

Oreo-Stuffed Cake Mix Pudding Cookies

This treat is like a two-for-one! Two cookies combined to make one decadent dessert – it can’t possibly be bad! Make a sugar cookie using cake mix and pudding mix, and stuff a gluten-free Oreo inside, and you get something magical. These cookies are monstrous in size, but won’t last long on your kitchen counter!

Ingredients:

1)      Hodgson Mill Vanilla Cake Mix

2)      1 4oz box instant pudding mix (any flavor)

3)      2 eggs

4)      ½ cup oil

5)      Gluten-free Oreos

6)      sprinkles, or any add-ins you’d like

Directions:

Preheat oven to 350F. In a mixing bowl, combine all ingredients until a thick batter forms. Take a chunk of dough, and flatten it into a round disk. Place one Oreo in the center. Form another round disk of batter and place on top of the Oreo. Pinch together the edges of the disks to form a ball around the Oreo. Repeat until all the dough is used. Place cookies on parchment lined baking sheet and bake for 10-15 minutes, or until desired doneness. The amount of baking time will depend on how large your cookies are, so be sure to watch them carefully.


Goodbye for Now!

Summer is coming to a close and autumn is approaching quickly, which means that the interns are all headed back to college.  This is the last day the 2014 interns will be posting on the blog.  Living gluten-free at a young age is hard, but we hope that the recipes posted on here gave you some hope and showed you that there are plenty of affordable, tasty options available.  Feel free to refer back to this page to see the recipes we tried this summer, we know we will.  

We all know how hard it is to live gluten-free at a young age and we hope that this blog provided you with new recipes for you to try.  We hope you continue to look at the recipes that have been posted on here, we know we will!  

So as the interns part ways, Nicole to Rutgers University in NJ, Alana to Auburn University in GA, and Rebekah to University of Nebraska at Omaha in NE, we would like to say thank you for following us this summer and asking questions.  

If you have any unanswered questions, would like more information, or are curious on how you can intern feel free to contact Celiac Disease Foundation at celiac.org.  


No Kitchen is Too Small

All summer we cooked and created affordable, lunches that young adults and college students could replicate. The picture below is our kitchen at the office. We had limited appliances which consisted of a toaster oven, skillet, microwave, and a panini press. Yet, with were still able to create tasty and nutritious meals, that were affordable (under $5 per serving). This goes to show that no matter the size of the space all you need is a couple of appliances to create a delicious gluten-free meal.  

Not Your ‘Typical’ Salad - Snickers Salad

The interns have come from all over the country, bringing a variety of recipes to share and new foods to try.  The ‘midwesterner’ brought the recipe of Snickers Salad.  It is an easy desert that doesn’t require cooking and costs under $8 for 8 servings.  It is a summer salad that satisfies a sweet tooth, and leaves everyone wanting more.  See the recipe and photo below to make it yourself!   

Ingredients:

  • 1 (8 oz) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 (12 oz) container Cool Whip, thawed
  • 6 Snickers candy Bars
  • 4-6 granny smith apples

Directions:

Mix cream cheese and powdered sugar until thoroughly blended.  Fold in Cool Whip.  Cut Snickers into bite size chunks and add to cream cheese mixture.  Chop the apples into chunks and stir.   Chill 1 hour before serving.  Chilling for a long period of time (such as overnight) will result in liquid being released from the salad.  


No Excuse for Missing Breakfast

Overslept? Forgot to set your alarm? Running late to work or school shouldn’t be an excuse to miss the most important meal of the day. Thankfully, there are many gluten-free quick breakfast options that can be made in little time. Today we ate CDF Proud Sponsor Cream of Rice for breakfast. The new instant cream of rice cooks in the microwave for under 5 minutes! You can then add in your favorite ingredients. We added in sugar, blueberries, and slivered almonds for a delicious and colorful breakfast!  


Quick and Easy: Apple Waldorf Salad

Sometimes we plan our lunches at the office, while other days we just throw something together! Today was one of those days where we just looked in the fridge and used up what was left. We had grapes, and apples so we decided to make Apple Waldorf Salad. Apple Waldorf Salad is a quick and delicious salad. It usually contains apples, chicken, grapes, mayonnaise, and celery! You can add any other ingredients to the salad to make it unique! We ate the salad on a bed of arugula and with CDF Proud Sponsor Crunchmaster crackers! 


Turkey Burgers with Sweet Potato Buns

Sweet potato buns are the best thing since sliced bread! If you’re looking to mix it up and use an alternative to gluten-free bread for your burgers, try using a sweet potato! Simply slice a sweet potato into half-inch thick slices and bake in the oven for 30-45 minutes on 400, or until the sweet potato is soft enough to cut but still firm. Treat the sweet potato like a regular bun and load it up with your burger toppings of choice. Served alongside CDF Proud Sponsor Lays Classic Potato Chips and fresh fruit, this is makes for a delicious meal!

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Q
Is Corona light gluten free? Many people have been telling me that it is.
Anonymous
A

The Alcohol and Tobacco Tax and Trade Bureau (TTB) has ruled that if a gluten-containing grain has been used in the production of a beer, then it cannot be considered gluten-free (click here for more information on that ruling). Corona Light is brewed from barley malt, therefore it cannot be considered gluten-free. There are many great certified gluten-free beers on the market that you can be sure are safe to drink. CDF Proud Sponsor New Planet Beer and CDF Industry Supporter Bard’s Tale Beer Company are both great options. 


Mint Watermelon Salad

This refreshing watermelon salad paired with a cilantro-lime marinated chicken breast is the perfect lunch with a fresh taste to keep you moving on a hot summer day. Follow the easy recipe below, and enjoy!

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Ingredients:

  • 1 medium sized watermelon
  • 4 tablespoons fresh mint, chopped
  • 1/2 cup crumbled feta
  • 1 lime

Instructions: 

Cut watermelon into bite-sized cubes. Add chopped mint and feta. Squeeze lime and add juice to watermelon. Stir to combine. Serve cold. 


Turkey Hummus Lettuce Wraps

A cheap low-carb alternative to gluten free bread or tortillas is lettuce! Put lunch meat, hummus and whatever toppings you have on hand (we used carrots, cucumber, tomato and avocado) inside a large iceberg lettuce leaf and wrap it up for a clean, healthy lunch! 


Breakfast Burritos

We love breakfast for lunch! This breakfast burrito is made of scrambled eggs, pico de gallo, shredded cheese and CDF Proud Sponsor Jones Dairy Farm Sausage Links wrapped in CDF Proud Sponsor Rudi’s Gluten Free Bakery Plain Tortillas. This was absolutely delicious, and took less than 5 minutes to prepare!


Mediterranean Chickpea Salad

This quick recipe makes a delicious lunch for clean, healthy eating. Feel free to add or take-away ingredients depending on your preferences!

INGREDIENTS:

1/2 cup olive oil
1/4 cup lemon juice
1/3 cup chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper

1 pound chicken breast, cooked and chopped

2 cans chickpeas, drained and rinsed

2 cups cherry tomatoes, halved
1 English cucumber, seeded and chopped
1 red bell pepper, chopped
1 small red onion, finely chopped
1/2 cup sliced black olives
1 cup crumbled feta

DIRECTIONS:

In a medium bowl, whisk together olive oil, lemon juice, parsley, oregano, salt and pepper. Combine all remaining ingredients in a large bowl. Add the dressing to the salad bowl, and stir to combine. Allow salad to sit for at least 10 minutes in the refrigerator for the flavors to come together. Serve cold.


Quesadillas

Going gluten free typically means that quesadillas fall off your menu. It’s easy to go out to a restaurant and get enchiladas, tamales or tacos on corn tortillas, but because quesadillas are traditionally made on flour tortillas they go out the window with a gluten-free diet. Today, thanks to gluten-free tortillas from CDF Proud Sponsor Rudi’s Gluten Free Bakery, we were able to enjoy delicious quesadillas. We stuffed our tortillas full with cheese, chicken, sauteed onions and peppers, corn and black beans, then pressed them on a panini press for a low-effort, super satisfying lunch. 

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An Italian Affair

Today we made Italian style kabobs. We used mozzarella balls, red bell peppers, cherry tomatoes, baked chicken, and salami! We alternated the combination per stick! We paired the kabobs with a bed of lettuce for a balanced meal. It tasted delicious and was super easy to make! Buon appetito! 


Oodles of Zoodles

Today we tried zoodles for the first time, and we’re obsessed! Zoodles are “noodles” made from slicing zucchini into thin, noodle shaped pieces. You can do this with a julianne knife, or with a vegetable slicer. These zoodles take on the taste of whatever sauce you’re using, are low in calories and high in nutrients, and are much cheaper than a gluten-free pasta. We made a zoodle pad thai today for just $1.70 a person!