Waffles!!

I CAN EAT WAFFLES!  Who would have thought!? I have seen brownies, bread, wraps, pizza bases but never gluten-free waffles!

I came across Van’s Gluten-free Waffles in the frozen section of the local supermarket in Sarasota. I bought the original and the ancient grain waffles to try them out. They also have blueberry, flax and apple cinnamon but I’m not a fan of flavored waffles – I’d rather add my own toppings of fruit.

The original waffles were delicious; they tasted just like normal toaster waffles. I couldn’t use the toaster as it was contaminated with wheat bread, so every morning I dry fried 2 frozen waffles, topped it off with fat-free cool whip and added a chopped banana…just heaven! Although I loved the original waffles, it was the ancient grain option that I bought again. The ancient grain waffles had a better taste and flavor as well as being lower in calorie and more fiber.

For anyone traveling to America – you should definitely give these a try. They are tasty, a good size and a good texture. If only they were available over in the UK!

Gluten-free Baseball

I’ve always wanted to go to a baseball match – the game is not too hard to understand, the atmosphere always looks amazing and the classic hot dog stands everywhere! This year we decided to go and see the Tampa Bay Rays play against the Boston Red Socks.

Obviously I thought that there wouldn’t be an option for gluten-free eating there. I have been to football matches in England and they cater for the pie and chip lovers and that is about it. However, when I walked into the Tropicana Fields Stadium I found that I was completely wrong. Inside the stadium there were food stalls everywhere – Outback Steak House, Pappa Johns Pizza and a gluten-free hot dog stand!

The hot dog wasn’t the most thrilling thing I have ever eaten – it didn’t come with cheese or sauce, but the most important thing for me was that I could see a baseball match and eat a hot dog – a very touristy thing to do...but something everyone should get the chance to experience!

I have learned that being a coeliac shouldn’t put you off going to places, doing things and it certainly doesn’t mean missing out!

Dutch Valley – Our Breakfast Tradition

I have been to this part of Florida for a few years now. Every time we come we have a tradition of going to the local diner for breakfast on the first morning. The local diner – Dutch Valley – serves the most delicious breakfast and the biggest, creamiest pies I have ever known!!
 

I have not been to the USA since being diagnosed with coelic disease so I didn’t know what to expect. I was a little worried that I would have to miss out on this family tradition that has become almost religious. I knew that I would have to miss out on the biscuit – a fluffy scone that is grilled and then drenched in maple syrup – but I wasn’t too sure what else I would miss out on.

I usually order a skillet which is basically home fries, 2 eggs (however you like them), lots of cheese and 2 fillings  (bacon, ham, broccoli, onion, mushroom...pretty much anything you like!). I assumed that none of this stuff would have gluten in it and I was correct! The best bit was that there was a separate gluten free menu! Not only did I get my skillet I also got a replacement for the biscuit – gluten free raisin and cinnamon toast – thank goodness! Something I could drench in maple syrup!!

The reason I am blogging about this is that it came as a shock to me that a little, independent, local diner had such a brilliant gluten free menu. This is something that I wouldn’t expect in the UK, usually it’s only the larger chains that know how to cook gluten free food – even some chains such as Pizza Express have only had a gluten free menu for about 6 months. I would hope to see more smaller, independent restaurants providing a gluten free menu. Knowing that my favourite restaurant has a gluten free menu has made my holiday! I know that traveling with coeliac disease is hard – but the USA seems to be the opposite, it has so far been incredibly easy to be a gluten free holiday maker!

Delta Airline Food

Most airlines should do gluten – free meals, as long as you order them in advance. When we booked our flights there was no gluten–free option which was worrying. We called Delta and they assured us that a gluten-free meal was ordered for my boyfriend and I. On arrival to the gate at Manchester Airport I went to check with the lady at the desk whether my gluten-free meal was on board. I was told that no special meal was ordered and there was no way I could get one on board before take off.

I was angry as this is not a case of being a vegetarian (a lifestyle choice) this is a medical necessity! The lady at the gate seemed unwilling to search for a solution to the problem. I was told to buy food from the terminal; unfortunately there was no decent food in the terminal that was gluten-free (basically crisps, chocolate and milkshake). I got ever more frustrated at the situation and unfortunately the check in desk lady had a very matter of fact attitude which made the whole situation worse. Luckily Delta’s representative came to the desk – I believe his name was Paul. Paul helped me with the situation – he spoke to the head air hostess and told me that he could guarantee that I would get gluten-free food on board – whether it meant the airhostesses giving up some of their food, a first class meal or if it was simply using a lot of fruit, cheese and meat.

I cannot thank Paul enough! His customer service was above and beyond. He came onboard with me, made sure that I was calm about the situation and made sure that the airhostesses knew that this was not just gluten-restricted, but I needed gluten-free.

 I have never had such amazing plane food in all of my life. My lunch consisted of smoked salmon, potato salad with dill, tartare sauce, sliced steak and tomato. This was a meal from the first class menu, 100% gluten free and it was AMAZING. For dinner I had a cheese platter with fruit – this included blue cheese and two white cheeses with strawberries and grapes. For pudding I was given a choice of green or red apple and vanilla ice cream with a chocolate swirl.

My experience of Delta airlines gluten-free food was one that started badly; a gluten-free meal had been ordered, I had been assured of this over the phone and on the day of the flight this was not available. However, I understand that when the time of the flight changes and seats change, it is difficult to keep track of who ordered what. Once the Delta representative came out the problem was solved. Customer service was first class and I received perfect gluten-free food.

If you are ever concerned about being a gluten-free traveler – don’t be. From my experience with Delta, flying with nutritional requirements is not difficult at all. There may be a few hurdles occasionally – but you will receive great food and fantastic customer service. 

Florida!

I’m on holiday! Finally! After a year of writing essays, revising for exams, umpteen internships and the shock of being diagnosed with coeliac disease, I can finally enjoy a nice relaxing holiday.

While I am here I am going to try to update my blog as much as possible. The market for gluten free food in the USA is massive. Most restaurants have a gluten-free menu, supermarkets clearly label their food and there are so many more options than back in the UK.

So enjoy these next few posts…full of ideas, reviews and AMAZING gluten-free food!

Simple Banana Pancakes

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How many times have you been told ‘breakfast is the most important meal of the day’? All healthy eating websites state that you should never skip breakfast, yet it is statistically the most – skipped meal of the day, so here’s a recipe to make you WANT to eat breakfast. It feels like a huge treat….but it is so incredibly healthy and will fill you up for ages!

When I was first diagnosed with coeliac disease I found breakfast the most difficult meal to find a gluten-free option. Before diagnosis I ate oats and a chopped banana with some honey every morning…not too gluten packed…however, my dietician has told me to stay off oats for a year as they contain a very similar protein to wheat, barley and rye. This meant that almost all cereal was a no go and gluten-free toast was not great.

I wanted a high protein breakfast that wasn’t packed full of unnatural ingredients (which is what I found a lot of gluten-free cereals contain). I came across a recipe for banana pancakes which only contained 2 ingredients…eggs and a banana. I tried them out and I LOVED them. They filled me up for a fair amount of time but I knew they needed improving. I have altered the recipe by adding xanthan gum…almost calorie free and incredibly high in fiber. It thickens the mixture very quickly so only a tiny little bit is needed, but my goodness does it fill you up! I also add a little bit of cinnamon which goes really well with the banana. It is the best spice for anti-oxidant properties…in fact it is better than all fruits and vegetables for anti-oxidants!

These pancakes can be eaten as a savory breakfast with bacon or sausages but can also be eaten with berries, tinned peaches…or my favorite option…agave gum, lemon juices and some blackberries! 

Ingredients:

2 eggs

1 banana

1 tsp cinnamon

½ tsp xanthan gum

Method:

Mash a banana up in a jug until smooth

Add 2 eggs and the xanthan gum and cinnamon

Whisk until the mixture is slightly bubbly

Put 1 tsp olive oil into a frying pan on medium heat

Pour mixture into the pan and fry until the egg is no longer runny- approximately 2  minutes

Quarter the pancake and flip each quarter

Fry for a further 30 seconds to brown this side off

Serve

You can make a weeks batch in one go and simply microwave in the morning, they will last 5 days in the fridge. They only take a few minutes…so make sure you start your day with something that makes you happy, makes you feel good and fills you up!

Aubergine Chocolate Cake

So my quest continues for the most delicious, healthy cake I can possibly find! This time I have tried out the celebrities favourite – the Aubergine Chocolate Cake. I was quite excited to give baking with vegetables a go. In the past my friends have made a courgette cake and I have tried beetroot brownies before, both have been delicious so I thought this cake would be too. 

This recipe is loved by celebrities because of the fact it is flour – free, uber rich (so you don’t need much for a quick chocolate fix!) and only contains good-for-you ingredients (bar the brandy…that’s just in there for a little treat!).

Dark chocolate is incredibly good for you. Just 1/10 of the chocolate in this cake will provide you with:

• 11 grams of fibre.
• 67% of the RDA for Iron.
• 58% of the RDA for Magnesium.
• 89% of the RDA for Copper.
• 98% of the RDA for Manganese.
• It also has plenty of potassium, phosphorus, zinc and selenium.

Dark chocolate is also packed full of anti-oxidants which is great for preventing cancer and keeping your skin looking young. 

Moreover, the recipe includes honey – containing anti-inflammatory properties, eggs – packed full of protein, aubergine – high in fibre and finally almonds – full of protein, good fats and keep you fuller for longer.

Oh this is so wonderful…this is a cake I will make all the time. I am so happy I have found this! I hope you all give it a go, you may think the recipe looks weird, but the surprise will be in the eating! I particularly enjoy it with a tablespoon of natural yoghurt as it cuts through the dark, intense chocolate flavour.

Ingredients:

 

2 small whole aubergines (weighing roughly around 400g)

300g good quality dark chocolate (I have made this with the cheapest option and it works fine, it is just a much better taste with the good quality stuff)

50g cocoa powder (not drinking coco!)

60g ground almonds

3 medium eggs

200g clear honey

2 tsp gluten-free baking powder

¼ tsp salt

1 tbsp brandy 

Method:

1. Preheat the oven to 180°C.
2. Line a 9 inch tin with baking parchment and brush the base and the sides with a little bit of oil.
3. Puncture the skins of the aubergines with a knife and place them in a microwave dish. Microwave on high for 8 minutes. Once they have finished cooking, leave for a couple of minutes until cool enough to handle.
4. Skin and purée the aubergines in a blender (mashing with the back of a fork will do the job just fine if you don’t fancy more washing up!).
5. Once the warm aubergine is puréed and smooth, add the chocolate, which will mingle and melt slowly. This may need microwaving for another minute to speed this process along.
6. Set aside, cover in cling film, until all the chocolate has melted.
7. In a large bowl, whisk up all the other ingredients for a minute – or until slightly bubbly.
8. Fold the melted chocolate and aubergine mixture into the bowl with all the other ingredients.
9. Pour the mixture into the tin and place it in the bottom of the oven for 30 minutes.
10. Remove the cake from the oven and let it cool for about 10-15 minutes. 
11. Place the cake onto a wire rack to let the cake cool further.
12. Sieve some icing sugar over the cake and serve to all of your friends and family…let the compliments roll in!

I hope you all love it as much as I do!