Please Help!

Time is going by so fast and we still need volunteers to take over the
Gluten Intolerance Group of Southwest Washington for 2014.
It is crucial that we make sure this group continues to help so
many people that have been and will someday be diagnosed. Please
remember how helpful this group was to you when you needed it!
Think about the importance and impact of helping others...
Kristi Curtis is waiting to hear from you now:
justus323@yahoo.com or 360-518-0464 / 360-695-0862
Thank you for your support!

Migraines Anyone?

Carrageenan = MSG! Annatto = MSG! Soy Lecithin = MSG! Modified Corn Starch = MSG! Maltodextrin = MSG! Dextrose = MSG!!! Look for hidden names of MSG if you have migraines. They cause mine almost exclusively!!!
-US News

Waffles

Did you know that Krusteaz makes a gluten free waffle?
I saw them at the Grocery Outlet in Hazel Dell today in
the frozen food section for $1.99. Check out the store,
you never know what gluten free surprises you might find!
Grocery Outlet
9915 NE Hazel Dell Ave., Vancouver
360-574-3462

Another Gluten Free Restaurant

A GIG member had lunch at this restaurant yesterday.  They have lots of GF menu items.  They use Udi's bread.  The hamburger she had was good.  One of the owners husband is GF so that influenced them to serve as much GF as possible.  Please give them a try!

Yacolt

206 North Railroad Ave
Yacolt, WA 98675

Double Bar L Family Cafe

(360) 686-0956

Fig & Arugula Pizza Pie with a Cornbread Quinoa Crust

Author: Rachel–Almonds & Avocados

Cook time:  30 mins

Total time:  30 mins

Serves: 1-2

Ingredients

• ~~For the crust:
• ½ cup quinoa, soaked for at least 8 hours
• ¼ cup + 2 Tbs. filtered water
• ¼ cup polenta corn grits
• 1 Tbs. honey, maple syrup, coconut nectar, or other liquid sweetener (optional)
• ½ tsp. chopped fresh rosemary or ¼ tsp. dried rosemary
• ¼ tsp. sea salt
• 1 Tbs. coconut oil or extra virgin olive oil
• ~~For the toppings:
• ⅓-1/2 cup fig jam OR 5 fresh figs blended with ½ Tbs. liquid sweetener of choice or a couple drops of stevia
• 1 Tbs. balsamic vinegar
• pinch of sea salt
• a couple large handfuls of baby arugula, roughly torn
• a handful of fresh figs, sliced lengthwise into quarters or eighths
• a small handful of yellow cherry tomatoes, sliced into quarters
• a small handful of walnuts, roughly chopped

Instructions

1. Place quinoa in a bowl, add plenty of filtered water (fill to about an inch above the quinoa), and store in the fridge. Make sure to soak your quinoa for at least 8 hours (for example, prepare the night before or before leaving for work in the morning). This step is important–please do not skip!
2. When ready to prepare the pizza, rinse and drain quinoa using a fine sieve.
3. Preheat oven to 425 degrees F. Spread the coconut or olive oil inside a 9-inch round cake pan and place the pan in the oven while the oven is heating up.
4. To make the “dough” for the crust, combine the quinoa, water, polenta corn grits, sweetener, rosemary, and sea salt in a food processor or high-speed blender until smooth like pancake batter. You want the batter to be thick, but still pourable. You may choose to begin by using only ¼ cup of water and adding a couple of extra tsp. as needed.
5. Remove the heated cake pan from the oven and pour the dough into the pan, using a spatula to spread the dough out evenly to the sides. Place the pan in the oven and bake for 15 minutes, or until the crust is browning on the sides and firm enough to flip. Flip the dough and bake for another 10-15 minutes until the edges are brown and crispy and the dough has baked all the way through. When the dough is done baking, allow it to cool a bit before removing it from the pan.
6. While the dough is baking, prepare the topping ingredients. First, prepare the spread. If you don’t have fig jam available, simply blend fresh figs with a bit of sweetener or stevia. Then, blend the fig jam (store-bought or homemade) with the balsamic vinegar and pinch of sea salt. Set aside to allow the flavors to meld.
7. After the crust has cooled a bit, top with fig spread, baby arugula, fresh figs, yellow cherry tomatoes, and chopped walnuts.
8. Serve immediately and enjoy!

Breakfast of Champions

It’s back-to-school breakfast for about a buck!
Rise and shine! I know—you’re not a big breakfast eater. But, whether it’s “back to school” time at your house or not, you won’t mind starting your day off right with my quick and easy Whey Delish Omega -3 Pancakes—so good even the kids will beg for more!
You know the drill: Breakfast is the most critical meal of the day. Your body has been without food for a good twelve hours and needs to be nourished. Eating a well balanced breakfast helps rev up your metabolism, gets your energy in high gear and evens out blood sugar levels.  Moreover, it fills and satisfies, so you’re less likely to be tempted by the stimulating energy highs (and lows) of caffeine and sugary breakfast pastries.
What a whey to start your day! With 20 grams of protein per serving, these pancakes really satisfy with a touch of natural sweetness from some added fruit (1/2 cup mixed berries) or a tablespoon of Black Cherry, Royal Fig, or Red Raspberry jam (I like the St. Dalfour brand, personally). And if you want, you can even throw in a couple of tablespoons of chia seeds for extra fiber power.
Whey Delish Pancakes
2 eggs
1 scoop (or 5 tablespoons) Fat Flush Whey Protein, vanilla
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
Olive oil spray

1. Place all ingredients in a blender and blend until well mixed.
2. Heat a nonstick pan, and spray with the olive oil spray to lightly coat the pan.
3. Spoon the batter (about 3 tablespoons) into the pan, spreading it to create a pancake by gently shaking the pan.
4. Flip the pancake when the edges are lightly browned. Continue to cook for a few seconds longer.
5. Remove the pancake from the pan and place on a flat surface.
6. Repeat until all the batter has been used up.

One serving makes about 4 to 6 3-inch pancakes.
You’ll notice I mention the Fat Flush Whey Protein powder by brand name. This is because it is essential that whey protein powder is hormone-free, lactose-free, heavy metal-free, non-GMO, non-denatured (unheated), and most importantly made with A2 milk—unlike the A1 milk used to make most other whey protein powders that has been linked to diabetes, heart disease, and digestive problems.
These pancakes are also one of my favorite “beauty foods”—they provide immune-enhancing and anti-inflammatory benefits that help to guard your skin from the drier, colder air that tends to trigger skin problems this time of year.
-Edge on Health, Dr. Ann Louise Gittleman

September GIG Meeting

Please save the date for our next support meeting
Saturday, September 21st, 2013, 10am-12pm
Legacy Salmon Creek Hospital
2211 NE 139th St.
Vancouver, WA 98686
6th Floor Classroom
A great line up of guest speakers:
Charles Luce from Luce's GF Artisan Bread
Chef Kimi Reid with Real Recipe Plans
We hope to see you there!