Wednesday, June 30, 2010

Walk To Cure Diabetes

I started this blog because of my sweet Brittany who was diagnosed with Celiac 3 years ago.  But before the Celiac Diagnoses, we were already dealing with another serious disease.  Type 1 Diabetes.

Brittany is a lovable 11 year old girl with great hopes for the future. She enjoys reading, scrapbooking and spending time with her friends. She loves to be spontaneous and has a great love for life. She has learned to be a very responsible person, especially when it comes to her health.

At the age of 7, Brittany was diagnosed with Type 1 Diabetes. Her pancreas stopped producing insulin, which is essential to breaking down our food into energy. With out insulin our blood stream fills up with ketones which can ultimately lead to coma and death.

Brittany was fortunate to receive good medical care and is now dependant on insulin to keep her alive. She wears a pump that gives her a continuous stream of insulin around the clock. However, insulin is not a cure for diabetes.

Please join us as we plan to Walk for a Cure to raise money for diabetes research. This is our first time participating and we are excited to show our support for Brittany. The date of the 5K is August 21 and it begins at Wheeler Farm.

If you would like to donate to team BFF's (Brittany's Friends and Family), visit our Walk Web page where you can donate online or see how close we are to reaching our goal:

Saturday, June 26, 2010


Yes, this is what a half eaten Double Double Protein style burger looks like.  YUMMY!  Just be sure to ask for your burger "Protein style" (with out the bun).  I contacted In-n-out on their website and received a prompt phone call back.  Talk about good customer service.  They said ordering it Protein style is the way to go.  The spread is also gluten free.  So eat up!

 We are lucky enough to have an In-n-out within 2 miles from our home.  The ingredients are fresh.  Even the fries are cut immediately before frying in a dedicated fryer.  We have eaten here many times and have had no trouble's, except the super long line.  But hey, its worth the wait!  The secret menu is full of fun extras that you don't find on their menu.  I'm thinking these "Animal style" fries would be fantastic!

An "animal style" fry comes with
2 slices of melted cheese,
spread, and grilled onions on top.

Thai Kitchen

Thai Kitchen's Rice Noodle Soup's are gluten free!  They come in a package similar to Top Ramen, but much better tasting.  The rice noodles are so thin and delicious and the seasonings are incredible.  These have been a real lifesaver for a quick meal in minutes.  I keep a basket full of these on my pantry shelf at all times.  I've bought them on sale at the gluten free store for .89 cents each.   Not too bad for a quick meal.  Their entire product line contains many gluten free choices.  Check it out here and click on diet/allergy information.

Friday, June 25, 2010

Peanut Butter Kiss Cookies

1 cup  peanut butter
1 cup sugar
1 egg
1tsp vanilla extract
24 chocolate kisses

Mix until well blended
Roll into 1 1/2" balls
Place on ungreased cookie sheet
Bake at 350 for 10-12 minutes or until slightly cracked
Immediately add a kiss to each cookie center. 
Cool for 5 minutes.

Sunday, June 20, 2010

Cupcake Pebble Treats

I came across this recipe in a magazine and thought it would be the perfect treat at Brittany's birthday party.  I couldn't find this cereal in any of my regular stores yet, but the gluten free store was able to order a couple boxes in for me.  The cereal smells just like a cupcake.  And the girls at the party wanted seconds so they must've tasted great! 

1/4 cup (1/2 stick) butter or margarine
1 pkg (11 oz) Post Cupcake Pebbles
1 pkg (10 1/2 oz) miniature marshmallows
1 can (16 oz) ready to spread frosting

Microwave butter in 4 quart microwaveable bowl on High 45 sec or until melted.  Add marshmallows; mix to coat.  Microwave 1-1/2 min. or until marshmallows are completely melted, stirring after 45 sec.  Add cereal, mix well.  Press cereal mixture firmly into lightly greased muffin pans to form "cupcakes", using about 1/3 cup for each.  Cool; remove from pan.  Spread with frosting before serving.  Decorate as desired.  Makes about 2 dozen.

Monday, June 14, 2010

Teriyaki Chicken

1 tablespoon cornstarch
1 tablespoon cold water
1/4 c white sugar
1/4 c brown sugar
1/2 c soy sauce
1/4 c cider vinegar
1 clove garlic, minced
1/2 teaspoon ground black pepper
6 boneless skinless chicken breasts

Preheat oven to 425 degrees

In a medium saucepan combine the cornstarch, cold water, soy sauce, vinegar, garlic, ginger and black pepper.  Bring to a boil, then simmer on low until the sauce thickens.

Place chicken in a greased 9X13 baking dish.  Pour sauce over chicken and turn to coat. 

Bake in oven for 30-40 minutes turning pieces over and basting every 10 minutes (Or even every 5 minutes.  The more you baste the better the result).  This creates a yummy layer of sauce on each piece of chicken.  The high oven temp is necessary to keep that sauce bubbling!  I usually double the recipe so I've got lots of yummy sauce to cover even more chicken.

Ham Fried Rice

4 cups cooked rice (cooked with beef broth instead of water)
2-3 eggs
8 green onions
3 tablespoons soy sauce
salt and pepper

Start by cooking your rice.  Instead of using water try beef broth.  This will begin adding flavor to the rice. I like to use my rice cooker for this part.

Next, heat a large frying pan on med-high heat. Heat 1 tbsp of oil, then add the eggs. Scramble the eggs and then remove from heat when they are nearly cooked through.  Add 2-3 Tbsp of oil and then add your cooked rice and ham. Stir fry for 3-4 minutes then add green onions and scrambled eggs. Stir and add 1/4 cup soy sauce.  Once evenly mixed remove from heat and serve.

Wednesday, June 9, 2010

Chewy Granola Bars

So here's my confession:  I do not have Celiac Disease and I know that the gluten free oats are much more expensive than regular oats, but I can't resist eating these!  I have even made them with regular oats for my other kids, but its not the same.  Even still, I try to baggie them individually and put them on our gluten free pantry shelf so I don't pick at the pan every time I walk by.

1 cup butter (or margarine)
1/2 cup sugar
3/4 cup brown sugar
2 tablespoons corn syrup
4 cups certified gluten free oats
1/2 cup mini chocolate chips
1/4 cup chopped nuts
1 cup shredded coconut

Preheat oven to 325.  Spray a 9x13 baking dish.  In a medium saucepan melt butter, sugar and syrup.  Stir in the oats and mix until evenly coated.  Last add in the chocolate chips.  Then spread mixture into baking dish and press down firmly and evenly.  Bake for 30 minutes.  Let cool then cut into bars.