One of the things that I really appreciate in my life today is the Internet. I don’t know what I would do if I couldn’t ‘google’ something in 10 seconds flat. When I found out that I was going to have to start providing a new diet for my daughter, and eventually my family I knew I needed to ask for help.
Well, this is not something you can ask your mom, your neighbor, your spouse or even your doctor. I need to ask people who had actually done it before, gone through it. Someone with kids, who knows what it means to have a picky eater, especially one who does NOT want to feel different.
Below is a list of my favorite websites I go to for advice. These sites have testimonials, recipes, gorgeous pictures, ideas and facts about Gluten Free living. I hope you find them as useful as I still do today. And as you turn to my Gluten-Free articles as a reference, please note that I appreciate you all for reading my articles and comments are always welcomed.
Gluten Free Websites
As I have said, when I first found out my little one had to cut gluten out of her diet, I had to think positive. I had to come up with a list of foods that she could eat, that she already liked and maybe did not think of as ‘gluten free’ before. One cookbook we enjoy is “Kids’ Fun & Healthy Cookbook” by Nicola Graimes (purchased from the Scholastic Book Club). Now that we don’t eat gluten, we still follow the recipes, we just adapt them to fit out nutritional needs. I’ve included one such recipe.
I chose this recipe for three reasons. First, it is naturally gluten-free. Second, if you eat corn and rice during Passover, you could try this during the holiday. Lastly, it reminds me of planning our trip through New England, where we experienced our own Gluten-Free Chowder!
½ large onion chopped
1 cup frozen sweet corn
12 baby carrots sliced
3 medium russet potatoes, peeled and chopped
1 T olive oil
5 cups vegetable broth
1 ¼ cups plain rice milk
1 t fresh basil
1 t salt
½ t pepper
Boil chopped potatoes in saucepan until softened. Drain and set aside.
In medium pan, sauté onions for 7 minutes until softened.
Add corn, carrots, potatoes, and basil, salt and pepper. Cook for 2 minutes.
Add the vegetable broth and bring to a boil.
Reduce heat to medium-low.
Cover with lid and cook for 15 minutes, stirring occasionally.
Add milk and cook for 5 more minutes.
Scoop out 3 cups of vegetables and blend in a blender until smooth.
Return to the rest of the soup and warm for an additional 5 minutes.