November 6, 2011

Gluten Free Ginger Curried Cabbage

This weekend was all fun in the sun:)  It was bright, cool, and the sun illuminated the foliage beautifully.  Looking across the colorful autumn landscape I immediately imagined all the leaves gone, snow on the ground and flakes lazily meandering down from their places of birth high over my head.  But not yet.  Now is the time to enjoy the colors, smells and foods of the Fall.
This dish is the perfect thing for a crisp autumn night. I went a little overboard on this one by adding a cup of chopped bacon to my version the first time, but rest assured, bacon or no bacon, this is an excellent dish!  It has just the right level of spiciness, is super easy to make, and is actually quite healthy (that is if you use olive oil and not butter, and of course no bacon!:).  The ginger gives this dish its defining flavor, so feel free to increase its amount to taste.  Remember when slicing and dicing hot peppers to wash your hands thoroughly after, or even better, wear disposable latex gloves.  Nothing is worse than rubbing your eyes or nose with jalapeno juice all over your hands!

  • 1/2 large head of cabbage (chopped)
  • 3/4 cups peas (or carrots, or corn)
  • 1 to 1 1/2 inch ginger (pealed and diced)
  • 1/2 green chili (finely diced)
  • 1/4 cup butter, olive oil, or ghee 
  • 1/2 tsp cumin
  • 1/4 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp chili powder
  • 1/2 tsp salt
  • (1/2 cup chopped cooked bacon = optional)

 Cooking Directions
  1. Heat up your oil, butter or ghee over medium high heat.
  2. Add the diced ginger and stir frequently for 30 seconds.
  3. Add the diced chili pepper and stir frequently for 30 seconds.
  4. Add cumin and stir to incorporate.
  5. Add coriander, turmeric and chili powder. Mix well.
  6. Add the chopped cabbage, the peas, (bacon = optional), and the salt.  Mix together everything, keep the heat on medium-high, put a lid on the pot and set the timer for 10 minutes.
  7. When the 10 minute timer goes off, take the lid off the pot and stir everything up thoroughly.
  8. Lower heat to low and cook longer if you feel the cabbage is still too hard.  Otherwise, serve it up an enjoy!

October 10, 2011

Gluten Free at Taco Loco Philadelphia

I can't tell you how many times I drove past the generator powered culinary hot-spot known as Taco Loco, without even knowing it existed!  Located near the intersection of 4th street and Washington Avenue in South Philadelphia, Taco Loco operates out of a camper parked on the side of the road.  Tables are set up on the nearby sidewalk, but most people seem to just use the fold-down counter-tops or take their food to go.

I hear that Taco Loco is not located in the safest of areas.  So just to be safe, the earlier you go, the better.  Regardless, you shouldn't let anything stop you from sampling this little Mexican-American foodie gem! There were lots of options, but I kept it simple and asked for the tacos with shredded pork.  Don't get the fried pork, since cross-contamination will be likely.  Actually, go with the chicken to be extra safe.  I asked to read the corn-tortilla package to assure myself that there were no "gluten" ingredients included. None found!

The smell of the cilantro, and the spices, and the pork were too much for me to stand.  I took a few bites a bit too early, and burned the top of my mouth.  Soooo worth it:)  My take-away meal included sides of green and red chili sauce, which were both excellent.  So when you're in Philadelphia, and you're looking for some great Mexican-American cuisine, stop by Taco Loco and be prepare for some good eats!

September 19, 2011

Gluten Free Tuscan Bean Soup

Not that I'm a big fan of slush and sleet, recently shoveled parking spots blocked off with lawn chairs or milk crates, or those frigid winter days where it hurts to be outside, but I am happy things are cooling off.  Being a northern-blooded human, I'm most comfortable in temperatures between 45 and 75 d. F., so when the heat is 80s and up I feel like I'm made of soft molasses; I have no energy and I travel from one air-conditioned bubble to the next, silently wishing a cold front would move in so that I could pull my hoodies out of the "winter clothes" box, slap on a beanie cap and go tromping through multi-colored drifts of fallen leaves.  Well, the fall seems upon us:)  This whole week is in the 60s and 70s.  I love it.  I could even see my breath the other morning.  Weather like this gets me into a soup and stew mood for sure.  A little colder and I'll be experimenting with chili again:)~

This bean soup can easily be made vegetarian by switching the chicken stock with vegetable stock and leaving out the diced ham.  Meat in or meat out, you're going to enjoy every single steaming spoon of this dish.  I guarantee it!

  • 2x 14 ounce cans of chopped tomatoes with herbs
  • 2 cups roughly chopped savoy cabbage (or Cavolo Nero Leaves if you can find them)
  • 2x 14 ounce cans of cannelloni beans
  • 2 cups diced ham (pre-cooked)
  • 2 cups GF chicken broth (or GF vegetable broth) or plain ol' water
  • Sea salt and freshly ground pepper (to your taste)
  • 1/4 tsp. garlic salt

Cooking Directions
  1. Pour the chopped tomatoes into a large pan and add the chicken broth. Season with the garlic salt, sea salt and pepper. Stir and bring to a boil.
  2. Add the cabbage to the pan, stir in, and then partially cover the pan.  Lower the heat and simmer for about 20 minutes, or until the cabbage is tender.
  3. Drain and rinse the cannelloni beans and add them to the pan along with the diced ham. Stir together and heat for another 5 minutes.
  4. Check to see if the soup is seasoned right, if not, add more salt and pepper.
  5. Ladle the soup into bowls and drizzle a little bit of olive oil over the top.
  6. Enjoy!

August 30, 2011

Gluten Free Chicken and Sun-Dried Tomato Ceasar Salad

Not too long ago I was sitting in Hobbs Coffee Shop in Swarthmore, PA, working on dissertation revisions and feeling hungry and over-caffeinated.  There wasn't much on the menu that was naturally gluten free, but they were having a lunch special on Chicken Caesar Salad that looked good.  I told them about my gluten-issues and they assured me that their dressing was home-made and gluten free, and that they'd simply omit the croutons.  The Romaine was served whole, but cut in half.  I loved it!  I had never eaten a salad like that before and found it fun to cut into it like a big piece of meat:)

As I was munching away I thought to myself, "I bet I can make it even better at home."  And so I did.  This version gets an extra kick from sun-dried tomatoes and a healthy dose of Parmesan cheese and grated black peppercorns.  To add some smokey undertones, I used my gas-burning stove top to slightly char the halved Romaine.  You can seriously come up with a hundred alternate versions of this one.  Just think about all the different meats, seafood, cheeses, and vegetarian combinations:) 

Make sure you completely rinse out your Romaine to get any bits of soil out (or bugs for that matter).  You'll also want to shake the heads out a bit before you halve them.  You don't want your salad being too wet and runny.

I made my croutons from the two end pieces of an Udi's gluten free bread loaf I had.  All I did was toast them up and cut them into small squares.

  • As many halved heads of Romaine lettuce as you need (1 half per person)
  • 1 small jar of sun-dried tomatoes in olive oil (any brand = whatever is on sale)
  • Parmesan cheese (grated)
  • 1-2 pounds of skinless/boneless chicken (chopped)
  • Gluten Free Caesar dressing (I used Ken's Light Options Caesar Dressing - because it said "Gluten Free" on the back )
  • Fresh Ground Pepper

  1. Rinse out your heads of lettuce.  Shake the water out of them and cut them in half; so that both halves are held together by the root.
  2. Chop up your chicken.
  3. Toast and then dice up some gluten free bread.
  4. Drain the olive oil from the jar of sun-dried tomatoes into a deep pan.
  5. Chop up the sun-dried tomatoes.
  6. Heat your oil over med-high heat and add the chicken when the oil is hotCook the chicken, stirring occasionally, until no pink remains.
  7. Add the chopped sun-dried tomatoes and reduce to medium heat.  Stir often, and cook until the chicken is slightly browned.
  8. Using either a skillet or an open gas-stove top flame, and a pair of tongs, slightly char the inside of each halved Romaine head.
  9. Place each halved Romaine head on its own large plate.  First top with a generous portion of the chicken/sun-dried tomato mixture, then lightly cover the whole head with grated Parmesan cheese, grate some fresh-pepper over everything, throw on the GF croutons, and then drizzle your Caesar dressing over the top.
  10. Chow down and thank me silently in your head:)

August 9, 2011

Product Review: King Arthur's Gluten Free Pancake Mix

A few weekends ago Mindy and I spent the night at our friends, Joy and Jason's house.  When we arrived, Jason began to show off all the gluten free goodies he purchased in preparation for our visit (what a good friend!!).  Over the years I have tested out a variety of gluten free pancake mixes.  Some of my favorites have been Bob's Red Mill, Pamela's, and Trader Joe's GF pancake mixes.  However, Jason had picked up a box of King Arthur's Gluten Free Pancake Mix, and when I took my first bite on the morning after our sleep-over, I fell in love! 

King Arthur's GF Pancake mix, by far, makes the moistest, fluffiest, most delicious GF pancakes I've had thus far.  Both Joy and Jason, neither of whom have Celiac Disease, thought they were excellent and couldn't tell that they were gluten free.  I decided to top mine with blueberry and peach preserves, and add a side of bacon.  It was pure breakfasty heaven! 

Jason purchased the mix at his local natural food store, but I'm sure you can find this mix at Whole Foods, Wegmans, or if you'd like, check out their website and order directly.  You'll love these!

Click Here: King Arthur's Gluten Free Pancake Mix

July 18, 2011

Gluten Free Herbed Garlic Chicken

I love using a slow cooker! If you don't already have one, it's a must-have for any kitchen. You simply throw all the ingredients inside, set the heat and leave it to do its work.  By the time you get back from work, study, hiking (whatever), your home is filled with the amazing smell of the delicious meal waiting for you:)

This recipe is super easy, and super yummy!  You can place any vegetable you want in the slow cooker along with the chicken and it's sure to come out fantastic.  I use Better Than Bouillon for the stock, but feel free to use vegetable stock, or any other stock (as long as it's gluten free!).

Remember to look for my Gluten Free Desserts! app for the iPhone, iPad, and on the Droid Store! 

  • 1/8 cup butter or margarine (softened)
  • 8 cloves of garlic (minced)
  • 1 tblsp fresh rosemary leaves (chopped) or 1 tsp dried rosemary
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1-3 pounds chicken (legs, thighs, etc)
  • 1 cup chicken broth (make sure it's gluten free!) 
  • 3 tblsp fresh lemon juice
  • 2 cups vegetables (broccoli, cauliflower, potatoes, etc.)

  1. In a small mixing bowl, combine the softened butter, garlic, rosemary, salt and pepper until fully incorporated.
  2. Rub the butter/herb mixture all over the skin and in the cavities of the chicken parts.
  3. Place the chicken, chicken broth, lemon juice and vegetables in your slow cooker. Cover.
  4. Set heat to low and cook for 8 to 10 hours (or on High for 3 1/2 to 5 hours).
  5. Remove the chicken and potatoes with a slotted spoon and serve piping hot!
  6. Enjoy!!!   

July 1, 2011

2011 Gluten Free China Flashback

I spent the entire month of May in China.  It was my 5th time visiting the Middle Kingdom, and most certainly will not be my last.  Since returning home my life has been super busy.  I just handed in my first complete draft of my dissertation, have spent countless hours working my business HELPING HANDS BOOKS, am gearing up for my orientation for my new position as a Social Work Professor at West Chester University, and have made sure to enjoy the weather by rafting, biking, skateboarding and hiking:)

I miss China. Not only because of the amazing people and things I get to see, but because of the food.  Now you might think that being forced to eat gluten free would be a barrier to enjoying one's stay in China, but if you're well prepared, it's not a problem at all.  I always bring numerous copies of my Chinese Gluten Free Statement with me.  You can download it for free from SCRIBD.  I also bring a couple bottles of Gluten-Zyme, just in case there's a chance at accidental gluten exposure.  Every time I went out to eat, I simply handed the wait-staff a GF statement, pointed to dishes on their menu and asked "hao, bu hao" = good, no good?  With that simple exchange I was able to eat safely, and amazingly well throughout my time in China.

I collected quite a number of food pics during my journeys, and I'd like to share them with you:)
First I'll start off with a few pics of coffee drinks.  One of my favorite places to kick back, study, or socialize was the International Coffee House located at the top of CTBU's campus.  The prices were reasonable, the service was exceptional, and the coffee was top-grade.  The coffee shop also had an amazing view of the city of Chongqing.  I spent many hours there loving life.  The baristas were also amazing artists as demonstrated by these pics...

The first place we stayed at was called the Bamboo Garden Hotel, and was located in Beijing.  They had an amazing breakfast buffet (catering to us foreigners) every morning, from which I could order fresh omelets or scrambled eggs.  After showing my GF statement to the waitresses, I was shown what was safe and not safe to eat.  It was nice starting everyday with an anxiety-free full belly:)

The following are some of my favorite staple meals I enjoy when in China.  This first one is called "ma po dou fu" which basically means spicy chili tofu with a bean-based sauce, topped with minced meat.  This can be easily made gluten free (i.e., no soy sauce, no wheat/rye/barley), so show them your GF statement when you order this!

These next two dishes are among my favorites!  The first is simply thin slices of pork or beef, with chopped chili peppers and bok choy.  I always order a bowl of rice with this dish and leave completely satisfied.  The second is sizzling beef with peppers and onions.  It comes out on a cast-iron hot plate steaming and spitting oil all over the place... and it's soooo goood!

Here's a picture of some local moonshine I tried out.  From what I was told, foreigners never ask to try this local delicacy, so when I asked that they fill up a bottle for me, they were equally shocked as they were impressed.  The jugs were filled with an extremely potent form of aged rice liquor. Each jug had a different amalgamation of herbs, berries, and other fruits that gave the liquor it's unique taste, and from what I was told, medicinal qualities.  The only medicinal effect I experienced however, was that it put me to sleep!  Boy was it strong! and tasty:)

And finally, I want to talk about large group meals, of which there was many during my month-long stay in China.  As is tradition in China, when a quest comes to visit, especially a guest from far away, large formal meals are always planned as a way of showing hospitality, strengthening friendships (and political alignments), and showing off one's local culinary delicacies.  These meals were always a little uncomfortable for me, not because of the people, but because I hated having to ask for special treatment due to my gluten intolerance.  However, wherever I went, they were always more than accommodating.  They would always point out what dishes were naturally gluten free, but would also make special dishes just for me.  I would, of course, put my gluten free dish on the round robin and let everyone else share it with me.  Such meals ultimately ended after round after round of toasts of beer (which I couldn't drink) and Bai Jio (Chinese rice liquor).   I love the communal meals that are very much a part of everyday life in China.  And I miss sharing food the way that the Chinese do, after I return home to the land of individual plates:)  But as I said earlier, I'll be back! And when I do, I'll enjoy every single bite as I eat my way across China.

Remember to look for my Gluten Free Desserts! app for the iPhone, iPad, and on the Droid Store!

June 21, 2011

Gluten Free Rice Krispies Treats!

Every single time I used to stroll down the cereal isle in the grocery store, I'd shake my head at the boxes of Rice Krispies, thinking to myself, why don't they just take out the malt flavoring so that they'd be gluten free!  Well, it's finally happened.  Rice Krispies are officially GLUTEN FREE! Thank you Kellogg's!  This news would be less than exciting for non-celiac folk, but for those of us who lost the ability to enjoy these gooey squares of goodness when we were forced to go gluten free, this is big news:)

Now if you've never made Rice Krispies Treats before, they have to be one of the easiest desserts to make.  You can get as creative with this recipe as you want.  For example, you could add some chocolate chips or dried cranberries before forming the squares. Whatever you think would go good with marshmallows and crisped rice you should try.

  • 6 cups Kellogg's Rice Krispies Gluten Free cereal
  • 1 10oz package of regular marshmallows, or 4 cups miniature marshmallows
  • 3 tablespoons margarine or butter

  1. Melt the margarine/butter in a large pan over low heat.
  2. Add the marshmallows and stir until everything's totally melted.
  3. Remove from heat.
  4. Add your Rice Krispies and stir it all up till completely coated.
  5. Using a buttered spatula or a sheet of waxed paper, press the gooey mixture evenly into a 13x9x2-inch pan coated with cooking spray.
  6. Cut into squares when cooled.
  7. Enjoy!

Remember to look for my Gluten Free Desserts! app for the iPhone, iPad, and on the Droid Store!

June 5, 2011

Gluten Free Mug Brownies

I've been hearing about microwave mug brownies for a while now, but for some reason didn't think they'd be any good.  I mean how good could a brownie cooked in a microwave oven be? Right?  Well, pretty darn good actually:)  Especially when you top your piping-hot mug brownie with a couple scoops of ice cream and a dollop of whip cream!

This recipe couldn't be easier.  Not only is it gluten free, it's egg-free as well.  Depending on your microwave, you may need to cook your mug brownie a little bit longer, or a little bit less.  I suggest you experiment a bit.

This recipe is a perfect way to quickly appease your chocolate cravings. It produces very little mess, and allows you to enjoy warm, gooey brownies without needing to start up your oven.  Enjoy!!!

Brownie Ingredients
  • 1-2 tblsp vegetable oil 
  • 2 tblsp water
  • 1/4 tsp pure vanilla extract
  • pinch of salt
  • pinch of instant coffee
  • 3 tblsp sugar
  • 2 tblsp unsweetened cocoa 
  • 2 tblsp gluten free flour (I used Bob's Red Mill)
  • Ice cream/whipped cream to top (optional)

  1. Combine the oil, water, vanilla extract, salt and instant coffee in a mug.  Whisk together till blended.
  2. Add the sugar and whisk till blended.
  3. Add the cocoa and whisk till blended. 
  4. Add the gluten free flour and whisk till blended
  5. Pop into the microwave for 90 seconds on high.
  6. Top your hot, gooey mug brownie with ice cream or whip cream and go to town!!

! Remember to check out my GF Recipe APP on iTunes, Droid Store and!

    May 2, 2011

    Gluten Free Chive & Chedder Scones

    I'm just about packed. Tomorrow's clothes are tumbling around in the dryer.  Mindy's nestled next to our cat Loki watching "Easy A" and I'm daydreaming about the days ahead. In less than half a day, we'll be flying over the North Pole on our way to Beijing, China. 

    I'm totally prepared with my Chinese gluten free statements, Bragg's Amino Acids (GF Soy Sauce), Gluten-Ease, pepto and my skateboard:)  For the first half of the month I'll be chaperoning for my wife's travel study class, and for the second half of the month I'll be in Chongqing spending time with my colleagues, teaching undergraduate social work students about sexuality and sexual health, and presenting at China's first International Social Work Conference.  It should be quite an adventure!

    But before I go, I wanted to share this recipe I put together about a week back.  You can use your own gluten free flour mixture (listed below), or just use Bob's Red Mill GF All Purpose Baking Flour, or any other ready made GF flour mix you know of.  Whatever you decide, you'll find this scone recipe fast, easy and absolutely yummy.  We actually used wild chives that we picked in a field at a park in Valley Forge for this, but store bought are perfectly fine:)

    Gluten Free Flour Mix (optional)
    • 3 cups white rice flour
    • 1 cup potato flour
    • ½ cup tapioca flour
    • 2 tsp xanthan gum

    • 1 1/2 Cups Gluten Free Baking Flour (I used Bob's Red Mill)
    • 2 tblsp sugar
    • 3 tsp baking powder
    • 1/8 tsp salt
    • 5 tblsp cold butter, cut into little pieces
    • 4 fl oz. milk
    • 2 tblsp Parmesan cheese
    • 1/3 cup finely chopped chives
     Baking Directions
    1. Preheat your oven to 425 degrees F.  
    2. Grease (spray on olive oil) a baking sheet.
    3. Sift the flour, sugar, baking powder, and salt into a bowl.
    4. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. You can also use your hands to mush it all up. Either way produces roughly the same results.
    5. Pour in the milk and stir with a fork to form a soft dough.
    6. Roll out the dough to about 1/4 inch thickness. 
    7. Cut the dough into triangles.
    8. Place the triangles of chivey dough onto your prepared baking sheet and bake until golden (about 12 minutes +).
    9. Serve hot or warm, with melted butter alongside a hot cup of coffee or tea.
    10. Enjoy Life!

    April 26, 2011

    My Review on

    A few days ago I completed an on-line interview for  The following is a transcript of that interview, which can also be found by clicking this link:  Pocket Change/

    Why did you start Trav’s Gone Gluten-Free?
     I started “Trav’s Gone Gluten Free!” a few months after I found out that eating gluten was the culprit behind my long list of ailments.  At the peak of my illness, I had wasted away from 210 pounds to 145 pounds.  I was constantly dizzy, lethargic, and suffered with debilitating migraines on a bi-weekly basis.  It sucked, and it was scary!  In fact, when my mom saw me at my worst, she ran out of the house and started crying.  Once I started eating gluten free my health quickly improved. It was at that time that I decided to create a gluten free blog to help others in my situation.  When my blog began, there wasn’t much information out there for people suffering with celiac disease, or gluten sensitivities.  There were a few books, but they were expensive, as was most of the available gluten free foods on the market.  I wanted to hook people up with easy and inexpensive gluten free meals and desserts. I also wanted to make sure that when they visited my blog there would also be links to a ton of resources to make living gluten free easier.  So that’s what I did, and I’m still at it:)

    What’s your favorite thing about blogging?
     Just knowing that what I’m doing is helping people is really what I love most about blogging.  I remember how scary it was trying to figure out how to live gluten free.  The more recipes and information I can post on my blog, the easier it is for others to get used to the lifestyle change.  I often receive emails from my readers thanking me for the blog and telling me how much it has helped them. That’s my favorite thing about blogging.
    - My second favorite thing about blogging is that I have a permanent, and easily accessible database of all the awesome gluten free recipes I’ve discovered and/or created from scratch.  It’s my own digital gluten free cookbook, and it never stops growing:)

    Do you have a favorite gluten-free food? Why is it your favorite?
     I’d have to say my favorite gluten free food is the pure, corn tortilla.  I know it’s boring, but I use it for everything.  I make soft egg and cheese breakfast tacos, use if for a wide range of sandwich melts, cut it up and fry it for fresh nachos, and make enchiladas out of it. It’s very versatile, and always inexpensive, two important factors when trying to live gluten free.  Besides corn tortilla, I’d have to say all kinds of fruit and vegetables, since they’re all naturally gluten free.
      As far as mainstream gluten free products, I’m really into all of Betty Crocker’s gluten free baked goods (i.e., Brownies, Chocolate Chip Cookies, and Cake).  It’s so nice being able to drop into the local supermarket and grab a box of gluten free brownie mix off the shelf.  It makes you feel normal again.

    What’s your next project going to be?
      I’ve actually just finished a big project! I created and published a gluten free recipe app for Droids and iPhones.  It was a ton of work, but totally worth it.  I love being able to pull up my recipes on my phone while shopping for ingredients for gluten free meals.  It’s called “Gluten Free Desserts!” and can be found on iTunes, The Droid Store, and on Amazon.

      The next project I plan to work on will be called “Resurrected Recipes.” I am the founder of an on-line bookstore called Helping Hands Books ( that helps support local youth development agencies. Sometimes we get donations of antique books, and from those donations I’ve collected a number of hand-written recipe books from the 1800s that are loaded with great dessert and dinner recipes.  My project will be to “resurrect” them from the past and make them gluten free.

    What’s the best advice ever given to you (with regard to gluten-free, celiac, blogging, or anything else)?
      To be honest, I’ve never received any advice regarding celiac, gluten-free eating or blogging.  I know that must sound strange, but it’s true:)  Most people don’t know much about it, and the one’s that know a little, always ask me for advice.

    Any recommendations for people who want to start their own blog or start eating gluten-free?
      My recommendation for people starting to eat gluten free would be to keep it simple.  Start by really exploring the basics, like using corn-tortillas for as many things as possible, or rice and beans, eggs, fruit, vegetables, etc.  Something I know a lot of people do when they first find out  they can’t eat gluten, is they go out and blow a ton of money on gluten free baked goods and specialty products.  Gluten free can be done much less expensively and much more healthy if you get down to the basics of cooking.  Fortunately, or unfortunately depending on how you look at it, living gluten free forces you to learn to cook.  No more instant or prepackaged meals; everything has to be made from scratch.  Less convenient yes, but in the long run, it’s much better for your health and your bank account.

    Who is your gluten-free icon?
      My favorite gluten free blogger is Carol Kicinski of “Simply Gluten Free.”  Not only is Carol a stunningly pretty woman, she’s a fabulous cook and takes amazingly beautiful food photography,  Her blog was the first gluten free blog I came across.  It was while reading her blog that I thought of the idea to begin my own.

    What do you love most about blogging?
      Like I said earlier, my favorite thing about blogging, personally, is that my blog helps others.  However, I also love the fact that blogging allows us all to create a vivid, colorful, detailed record of our lives and our experiences.  It connects people who would have never met otherwise, and it doesn’t cost a penny to do it!

    What equipment do you use?
      I use whatever cooking equipment is on hand, and I type my blogs up on my aging MacBook:)

    How often do you work?
      I work on my blog about once a week.  Sometimes one every two weeks when things get busy.

    April 21, 2011

    Gluten Free Grilled Honey Mustard Chicken

    This has to be one of the easiest recipes out there!  I can whip this up from start to finish in about 20 minutes (after the Chicken is done marinating that is).  To grill the chicken breasts I used my handy-dandy Foreman Grill, but if you have an outdoor grill... even better.  Basically all you have to do is grill up the marinated chicken and then spoon some extra marinade over the cooked chicken and serve.

    I served it up with some organic brown rice, but feel free to spice it up with seasoned steamed vegetables.  This one has a kick to it, so if you're not into hot and spicy, you may want to tone down the pepper flakes and chili powder.

    • 1/2 cup of Whole Grain Mustard (any kind, just make sure it's GF)
    • 1/2 cup of Honey
    • Juice of 1/2 a lemon
    • 2 Garlic Cloves (minced)
    • 1/2 tsp Paprika
    • 1/2 tsp Sea Salt
    • 1/4 tsp Cayenne Pepper
    • 1/4 tsp Red Pepper Flakes
    • 3-4 Boneless Skinless Chicken Breasts

    1. Whisk all the ingredients in a small bowl.
    2. Reserve about 4 tablespoons of sauce to glaze cooked chicken, and then pour the remaining honey-mustard mixture over the chicken.  Toss it up until completely coated and then cover with plastic wrap and let marinade for 30 minutes at room temperature.
    3. Preheat your grill to medium-high heat. Grill the chicken for about 7 minutes per side, or until chicken is thoroughly cooked. 
    4. Pour the reserve honey-mustard sauce over chicken and let rest under foil covering for about 5 minutes.
    5. Serve with your favorite side and chow down!  

      April 13, 2011

      The Trav's Gone Gluten Free Recipe App!

      It was a lot of hard work, but it's finally done!  Yes, that's right, I've designed my very own gluten free recipe app for smart-phones!  Right now it's available on the Android Market and on iTunes, but it will soon be available from for Droids.  I'll make an announcement when it does:) 

      I labeled it Gluten Free Desserts!, but it's more than that.  Each tab features 25 different recipes that are linked to my blog.  Each time I upload a new recipe it becomes added to the app menu.  What I love about it, since I use it all the time now, is that it makes shopping for ingredients super easy.  Instead of writing everything down before I go shopping, I just cruise recipes on my iPhone until I find something I want, and then buy what's in the ingredient list.

      Another reason I like it is that I can take all my recipes wherever I go.  So if I'm at a friend's house, or away from home visiting a family member, I have easy access to loads of easy GF recipes in the palm of my hand.  If you know anyone with Celiac Disease, or anyone who simply wants to learn how to cook gluten free, tell them about Gluten Free Desserts!  It's not free, but it's cheap (.99).

      On iTunes, just type in "Gluten Free Desserts" in the app store and you should find it easily.


      April 9, 2011

      A GF Battle of the Big 3 Burger Joints!

      When I'm short on time and money, yet big on appetite, I'll typically go to one of the 3 three main burger joints: McDonald's, Burger King or Wendy's.  Each has its own challenges related to keeping things gluten free. For example, did you know that McDonald's has wheat ingredients in its fries?  Unfortunate but true.  Wendy's fries are gluten free, and if you make sure by asking, are sometimes fried in their own designated fryer, making them gluten free. Burger King's fries are gluten free, but they are always fried in the same oil as wheat-battered food = off limits!

      I decided to document the way that each of the big 3 serve their burgers minus the buns.  Although I love Wendy's burgers, their staff never seem to be knowledgeable about gluten issues, and always look at me like I have an additional alien head growing out the side of my head.  The presentation of their bun-less burgers is typically less than spectacular. Here's what a few burgers with lettuce and tomatoes looks like served up.  Wendy's came in THIRD in my little secret shopper GF competition.

      Burger King actually has a button stating "Carb-Free" that they use when people order burgers with out buns.  Burger King staff also seem to know a little about gluten issues and never make me feel like I'm some kind of neurotic picky food person.  Although I'm always happy with the service and the product, their presentation could use a little improvement.  Here's what their GF burger presentation looks like. Burger King came in SECOND PLACE.

      Finally, the champion of GF Burger presentation is McDonald's by a mile!  Every time I order bun-less burgers from McDonald's, I'm treated with courtesy and the presentation is often exceptional.  McDonald's does GF burgers the best, which is why they've earned FIRST PLACE in my secret shopper GF competition.  Here's their burger presentation.


      Just So You Know...

      The information presented in this blog is intended to educate and entertainment. However, I'm not a medical expert.  I also do not know absolutely everything about Celiac Disease.  What I do know has been learned through trial and error, research, and what has been taught to me by friends who also share my food-related affliction.  Please take the time to do your own research about Celiac Disease and gluten-related issues.  I have a list of links to useful resources along the left-side of this blog. Also, feel free to cross-check my statements. If you find contrary information, please let me know. Thanks so much for visiting Trav's Gone Gluten Free!