When shopping for fish, I always go as close to the water/source as possible! If I can get fish fresh off a boat all the better. Some shopping tips: fish should always smell like the ocean, if it smells fishy it is old, leave it there. If the head is still attached, the eyes should be clear and bright not foggy or white. It should be firm and bounce back to the touch not be soft and mushy. Ask the fish monger what is fresh that day. Most fish is delivered M-F, so Sunday may not be the best night to have fish-ask the store/fish monger.

I keep a little cooler in my car for fish/ meat, and ask the store of a bag of ice or put my frozen block into my cooler when I am leaving my house to go shopping. I learned to do this when I lived in the desert and the summer temperatures climbed to 120F degrees! Even if it is not this hot, remember the optimal bacterial growth is between 40Fdegrees and 140degrees! So unless you live at the poles, you need to get the food to your refrigerator that is between 36-38 degreesF as soon as possible. Ice chests help, but are not usually that cold. Be safe and avoid food borne illness.

Since I live near the ocean, I am not a fan of frozen fish, but some people love it. It is very eco-friendly and if you live far from the ocean(especially in a hot climate) it is a good way to purchase fish. Most frozen fish is frozen at sea and air shipped to the distributor- ask.

I suggest that you purchase the fish the day you want to eat it or freeze it the same day you purchase it. Do not keep fresh uncooked fish for longer than 2 days. Remember so see my cookbook Hints and Professional Tips section on the safety of food handling. Always defrost in a pan on the bottom shelf of the refrigerator .

I love all kinds of fish. It is a nice thing to eat after last weeks hearty Buffalo Stroganoff! We went to dinner at some friends home and we cooked Black Sable, Black Cod  or Butterfish and it was so delicious. It was white, tender and melted in our mouths. I can see why it is called Butterfish since the texture is so buttery minus the butter! I seasoned it with salt and pepper and shook the 1 inch fillets in a light dusting of Gluten-free Oat Flour or Rice flour and sautéed them in a pan with oil for 4-5 minutes per side, only turning once. The skin was left on and was delectably crispy and mild-and packed with nutrients.  I set the fish aside and poured Sauvignon Blanc, a squeeze of lemon, lemon zest and capers into the pan and reduced it by half and then poured it over the fish and served immediately! Alongside we had sautéed Kale(pg.86) and Scalloped Potatoes(pg.90) and Double Chocolate Chip Cookies(pg. 206). Yum!

Once in a while I indulge in Fried Fish-this weeks Recipe of the Week with French Fries. Kids, big and small, love this.  Cod is my favorite for this recipe. The key is to be sure the oil is hot enough, 360 degrees so it forms a quick crust/seal around the food so the oil cannot be absorbed. It is when the oil is not hot enough that a seal cannot form and the food will soak up the oil and you have greasy food! Yep, it’s true…try it. Yes, there will be some oil, of course, so just drain the food on a paper bag and dab with paper towels to remove the excess.

Fish is full of Omega oils and low in calories. Yes, we must be careful of the heavy metals too. So, that is why I rotate what I eat and incorporate variety. I got on a salmon kick about 20 years ago. There was a little fish shop down the hill from my house and I could get fresh caught salmon(doesn’t even taste fishy and smells like the ocean). I had learned to make Hollandaise sauce and went crazy and could not touch or eat this fish for years, but am happy to say I love it and developed a delicious dairy-free Hollandaise sauce(pg.100).

I will be writing more about Omega fatty acids and fish later. We do not consume enough fish to get all the health benefits of Omega fatty acids we need.  For more information you can visit www.nordicnaturals.com I love their products and do feel better since I’ve been taking them. I alternate between the flavored liquids and capsules. When using the liquid(comes in an array of flavors) I put 1 teaspoon-1Tablespoon into a shot of fresh Orange juice and chase it with more OJ-not bad. Do not blend it as the structure and benefits will be compromised.  The kids gummies are yummy!

I fell in love with Buffalo on a trip to Montana; and hope you will too. My friends served Buffalo in many forms-roast, sausages etc.. and they were the most flavorful I had ever tasted without any hormones or additives that I avoid. I was delighted to find it sold at Whole Foods and some local grocery meat counters.What I learned later was that is has so many nutritional benefits. It is much lower in fat, calories and cholesterol and higher in protein, iron and vitamin B12 than chicken and beef! See chart below.

After my neurobiology class in 2005, I decided to never eat beef again…and I have not missed it to date. I was so excited to find Buffalo as a healthy alternative and quickly began testing all my favorite recipes that traditionally used beef. To my surprise, they were even better with Buffalo!My cookbook, No Wheat No Dairy No Problem, has many recipes for buffalo including: Bourguignon, Chili, Meatloaf, Moussaka, Swedish Meatballs and Stroganoff(this weeks recipe of the week). I also am an animal lover and am concerned about making environmentally friendly and humane choices in my food.

Buffalo/Bison are free range and graze on the green grassy hills.They are native to Montana, Wyoming and the Dakotas-and raised in Minnesota too. They were almost extinct, but are making a comeback thanks to ranchers and an increased demand. So, the more we eat the more we will support their proliferation.

I was happy to learn that Billionaire, Ted Turner owns 15 ranches in seven states, covering 1.9 million acres. That’s 3,000 square miles – bigger than Delaware or Rhode Island. They are to make money, to protect the environment and to promote the conservation of native species. The ranches have diverse revenue sources. The most visible is the sale of buffalo meat. Much of it is sold through Ted’s Montana Grill, a fast-growing chain of about 50 casual restaurants, the newest of which just opened in midtown Manhattan. (Turner oversees the restaurants with a partner, George McKerrow.) I will definitely be making a reservation for my next NY trip, how about you?! To learn more about his ranches go to his website or watch a rerun of Martha Stewart who dedicated a whole show to Buffalo/Bison and a visit with Ted Turner on one of his ranches. Read an article by Fortune magazine at

money.cnn.com/2006/10/03/news/economy/pluggedin_gunther_bison.fortune/index.htm

Buffalo is also called Bison can be used interchangeably with beef in most recipes, so enjoy all your favorite dishes made healthier – buffalo chili, buffalo lasagna, buffalo stew – the list is endless.

Cooking Buffalo: See below along with internet searches with many sites including utube videos with Buffalo/Bison recipes.

Crock Pot Cooking
Very slow, moist heat works especially well with the less tender cuts of meat. The best way is a crock pot or slow cooker. Let this cook all day. With the slow moist cooking you won’t have to worry about drying out the meat with overcooking. Use the low setting on your crock pot.

Grilling
Don’t put bison on the flame! We have found the best grilling technique is the indirect method. If you have a dual control gas grill, heat the one side on high for 5 to 10 minutes, then reduce to medium-high. Place the steak or roast on the cool side. In colder temperatures, you may want to have the heat on low under the meat. For a single control grill cover one side with foil to lock out the direct heat. Use a meat thermometer for roasts and go by appearance when grilling steaks.

Roasts
The best oven temperature is a 275 degree oven. Preheat your oven. To insure the desired doneness, use a meat thermometer. Because bison cooks more quickly you may want to check it sooner than you would beef. Rib steaks, roasts, tenderloin, and sirloin roasts are suitable cuts for roasting.

To order and more information go to: http://www.buffalohillsbisonmeat.com

Or go to the Links page on this website for more sources

For more info and scientific studies and more go to:

www.montana.edu/~wwwcbs/

I hope you will give Buffalo a try and fall in love with it as I did. You can order my cookbook on this site and I will personally sign it for you. See nutritional chart below. Be Well, Lauren

NUTRITIONAL COMPARISON
Per 100 GRAM SERVING – COOKED MEAT

GRAMS CALORIES

KCAL CHOLESTEROL

MG IRON

MG VITAMIN B-12

MCG Bison: 2.42 143 82 3.42 2.86 Beef (choice): 10.15 219 86 2.99 2.65 Beef (Select): 8.09 201 86 2.99 2.64 Pork: 9.66 212 86 1.1 0.75 Chicken (Skinless): 7.41 190 89 1.21 0.33 Sockeye Salmon: 10.97 216 87 0.55 5.80

I am not a big fan of soy for many reasons-mostly because we get too much of it. If you do choose soy, it is best in its natural form-Organic Edamame beans. Be sure that you purchase Non-GMO or Organic soy. If you want to know more see the film Food Inc.

My new favorite milk alternative is Hemp byTempt Living Harvest. Why? It tastes good and is very high in Omega 3 and 6. Hemp has no known allergens, and is a valuable source of calcium(40%),  protein, magnesium, phosphorus, vitamin E, iron and zinc. It is FREE of dairy,nuts, soy, gluten and cholesterol. It has no trans fats, is low in sodium and is vegan, Kosher and Non-GMO! I buy the Unsweetened Original, but it also comes in vanilla and chocolate. It is not inexpensive, so I buy it on sale and stock up. You can find it in health food stores.

Tempt now makes Ice “Cream”-a non-dairy frozen dessert, but I have yet to try it. I am parital to my Ice “Cream” recipes because I have found the texture of my recipes to be closer to that of the real thing than other alternatives. I do buy Coconut Bliss when I don’t have time to make my own. Yesterday, I made a batch of Vanilla Ice “Cream” and it only took me 1 hour and 4-8hours to set-well worth it!

I alternate each week with a different alternative for economic reasons and health reasons. I developed my wheat allergy due to overexposure, and the last thing I want to do is become allergic/sensitive to any of my alternatives! So I alternate between Almond, Hemp, and Hazelnut. Occasionally I will drink rice milk or non-GMO soy milk when nothing else is available when I am out.

Hazelnut is so delicious plain or chocolate! Try it in my Hot Chocolate recipe for an Italian version-Che buono! Hazelnuts are very anti-inflammatory-Dr. Perricone and many others recommend them. Hazelnut milk is high in calcium(30%), vitamin D, riboflavin and vitamin E. You can make your own Hazelnut or Almond Milk from my cookbook too-use organic nuts to avoid pesticides. Pacific Natural Foods makes it and it is Kosher and Gluten Free.

You can find these alternatives in boxes on the store shelves. They do not need to be refrigerated until opened, and last 7-10 days once opened and kept in the refrigerator. I take the individual ones on the road-great for vacation or when I only need a small amount in a recipe. I have been using these alternatives in my breakfast smoothies with a small amount of coconut milk for the creamy mouth feel. A sure way to loose weight is to drink an 8 oz smoothie in place of breakfast or lunch with the soy lecithin(see blog post) which breaks down stored fat-especially in the belly!

Do not use these alternatives for infants because their is not enough of the proper balance of nutrition for them, but it’s great for kids and adults. So, go buy some boxes of these Unsweetened versions of milk alternatives and find your own favorites-chill them and do a taste comparison both alone and in smoothies. See Recipe of the Week for my smoothie. Come back next week to read about my favorite new cream alternative!

Have fun and Be Well,  Chef Lauren

What comes to your mind when you think of Valentine’s Day? Does it include Chocolate and Champagne? Mine does! How about Antioxidants? See how antioxidant-packed dark chocolate is below-hint: it is higher than Broccoli, Blueberries and Greens!

My Valentine Sweetie and I will be enjoying Crab Cakes, a fennel salad(recipe in the next cookbook) sipping Champagne and indulging in Chocolate Cognac Truffles(mint or peanut-butter flavors) over candlelight. A romantic movie with the fire crackling and chocolate truffles melting in our mouths and Hot Chocolate to wash them down  is so heavenly. Yum!

Hey, Valentine’s is for Kid’s too! The perfect time to write your children a love letter! I have seen so many surveys that show what children want most from their parents is time, love and to hear how proud they are of them. Make a big deal of this holiday with your loved ones-it will create memories that will last in their hearts forever. Spend time together cooking, talking, laughing and hugging this special weekend…hey, maybe it will start a new tradition!

If you have children, make the Chocolate Fondue for them to eat-they love dipping the fruit, brownie bites and cake cubes into the warm, gooey Chocolate Ganache! Let them roll out the Shortbread dough and decorate with candies such as Gluten Free sprinkles and Sunspire Drops(similar to M&M’s). Health food stores have lots of healthy alternatives for decorating now! Yeah! Let them have cake and chocolate! They love the Hot Chocolate too! Another good project is to make Ice “Cream” with them and set up a Sundae station for them to make their own!  Of course, you can bake cupcakes ahead of time and make frosting for them and let them decorate them. Too Fun!

See Recipe of the Week and Menu of the Week pages for Crab Cake and Hot Chocolate recipes. If you have my cookbook, No Wheat No Dairy No Problem, the Chocolate Truffles or Double Chocolate Chip Cookies and Fudgey Brownies all make great gifts for your loved ones and Valentine. If you don’t have my cookbook, you can order it from this blog site and I will personally sign it for you and ship it to you.

· Oxygen Radical Absorbance Capacity (ORAC) measures total antioxidants. Chocolate has the highest ORAC levels per 100 grams (US Dept of Ag/American Chem Society).
Dark chocolate – 13,120
Milk chocolate – 6,740
Prunes: 5,770
Raisins: 2,830
Blueberries: 2,400
Blackberries: 2036
Kale: 1,770
Strawberries: 1540
Spinach: 1260
Broccoli: 894

Cheers with Love and Chocolate, Chef Lauren

Roasted Chicken-store bought or homemade-Roast or buy 2 chickens for a family or 1 for a single/couple.

Start with a Kosher or Organic Chicken and soak in brine(pg.105) if you have time-will be the juiciest ever. I like to soak it for 24-48 hours in the refrigerator in a large stock/soup pot with a plate on top to weight it down.

Remove chicken from brine and pat dry with paper towels. Stuff with a whole head of garlic, 1 whole citrus (lemon, orange, lime, grapefruit) cut in half and one bunch of your favorite fresh herbs(rosemary, thyme, tarragon, cilantro etc..(rosemary is my favorite). Tie the legs together with butchers string. Rub a thin layer of olive or grapeseed oil over chicken-just to coat. Sprinkle with salt and pepper. Put in preheated oven and bake.

Roast Chicken at 375 degrees, cook until thermometer in the thigh/leg reaches 165-170 degrees (1hour-1 hour 15 min.) Remove chicken from pan and place on a cutting board, cover with aluminum foil and rest it for 10 minutes for the juices to be absorbed and finish cooking-VERY IMPORTANT-don’t skip this step.

3 Meals from one Chicken! You choose what 3-4 meals.

1. Roasted Chicken with Roasted Parsnips and Carrots(pg.72) or Roasted Rutabaga/Turnips(pg.82), sautéed Spinach/Chard/Kale(pg.86-88). Roasted root vegetables are so delicious-here is your chance to find a new favorite!

2. Chicken Pot Pie (pg.26) Use shredded leftover Chicken. Serve with leftover green veggies or green salad(pg.127). Use leftover roasted vegetables in pot pie. Recipe calls for meat of 1 whole chicken-buy extra or use 1/2 if using veggies too.

3. Chicken Tacos-fry organic corn tortillas in grapeseed oil, pat dry with paper towels. Put shredded Chicken into tortillas, top with baby greens(arugula, mache, micro greens, mixed baby lettuce) cherry tomatoes(halved), guacamole and salsa.

4. Chicken Enchiladas-Pour 1/2 can /bottle of Enchilada Sauce such as Frontera into an 8×8 glass/ceramic baking dish. Fry corn tortillas in grapeseed oil until soft, and drain on paper towels. Roll up shredded chicken in tortilla. Place fold side down in baking dish. Fill dish and pour remaining Enchilada sauce to cover tortillas. Bake in preheated oven until bubbling (about 15 minutes)-don’t overcook or it will be dry. Put on plates and top with guacamole! Serve with Refried or whole beans(pinto, black) and Spanish rice.

5. Chicken Soup-heat Chicken stock and add any vegetables you like and simmer over low heat until fork tender-not mushy! Add shredded Chicken and chopped fresh herbs(parsley, cilantro, basil etc…). Serve with green salad(pg. 127)

6. Chicken Salad-shredded Chicken, Organic Mayo, chopped celery, diced apple, raisins, chopped nuts, salt/pepper. Serve over green salad(pg. 127)

7. Chicken Caesar Salad (pg. 125) with a cup of Pureed Vegetable soup (pg.123)

8. Chicken Curry (pg.35) This is my absolute favorite, and I have it every year on my birthday-along with Chocolate Cake(pg.177) and Chocolate Ganache Frosting (pg.185)

DESSERT:

Gingerbread Molasses Cake(pg.218) with Vanilla Ice “Cream”(pg.282), Shhh-OMG, I eat this for breakfast! Delicious with Chai(pg.148)!

Apple Pie(pg.116) with Vanilla Ice “Cream”(pg.282)

LOW FAT DESSERT:

Applesauce(pg.94) with 1-2 Tablespoons of  Ice “Cream”(pg.282)-tastes like Apple Pie à la mode without the calories!

Be Well and Bon Appetit! Lauren

I will keep in mind cooking seasonally, healthy, low-fat and of course without dairy, wheat or refined sugar. All recipes can be found in my cookbook No Wheat No Dairy No Problem which can be ordered on this site with Pay Pal and I will personally autograph it for you. Please enjoy this new addition and do comment on how it is working for you. May it make your life easier, healthier and happier! Be Well, Lauren

See Menu of the Week tab at the top of the home page…this week is Meatloaf, Tacos and Spaghetti all from the Meatloaf recipe! Yum!

Glycemic Index: is a scale of 0-100 illustrating how carbohydrates raise blood sugar after eating High GI foods are absorbed fast and cause high blood sugar levels-spikes. Kids going crazy and bouncing off the walls after sugar is an example of the effect of high GI. Low GI foods are absorbed more slowly and cause the a much slower rise in blood sugar levels which has proven health benefits. Low GI diets have benefits for weight control because they help control appetite and are also beneficial for improving glucose and lipid(fat) levels in people with diabetes(Type 1 and 2).

Glycemic Index(GI) indicates the level of glucose in a food.

I love agave nectar(GI 32) and palm/coconut palm sugar(GI 35) to sweeten compared to Honey that is (GI58) and refined white sugar(GI64-80).. See my previous articles on both of them for more benefits/details.

Some of the sweeteners such as Agave are sweeter than sugar, so you can use less! I spent 7 years developing recipes with the right amount of alternative natural sweeteners in my cookbook, No Wheat No Dairy No Problem which you can order on this site and I will personally autograph it just for you!

See the Recipe of the Week tab above for a low calorie, high fiber, healthy Pureed Vegetable Soup! Be Well, Lauren

If you are not in the mood for cooking, you can order delivery or take out too, but there’s nothing like creating memories with homemade holiday dishes!Besides, the house does not smell the same with take out.

We usually had a Turkey, baked Ham or Roast in my home. I remember all the wonderful smells that filled the house. From Christmas morning pancakes to the Ham covered in cloves and pineapple-Yum! A few other things that come to my memory that were so enjoyable growing up, are various dishes that relatives would bring, including smoked salmon dip, candied yams, pumpkin pie, pecan pie, holiday cookies, fudge, brownies, chocolate truffles and more! This year, we are breaking tradition and having Chicken or Shrimp Curry! So, do what you like and enjoy it.

The first apartment I had when I moved away from home, I decorated my first Christmas tree with plaid bows, a plaid taffeta skirt, strings of popped corn and cranberries-made by yours truly, and puffy red hearts! I threw my first party and remember the smell of hot apple cider with an orange studded with whole cloves and cinnamon sticks. The smell  wafted down the stairs which brought everyone running! What are your favorite food memories and smells that bring them back? Hope you will try a few of my recipes and that these menus make it easy and memorable for you and your loved ones.

See the Thanksgiving article below for timelines and leftover ideas.

Appetizers/Snacks: Hummus(pg. 112) with raw veggies, olive assortment, roasted/spiced or herbed nuts. Crab Cakes(pg.31), Swedish Meatballs(pg.61), Cranberry Sauce(pg.97) as a side or Pour over Toffuti “Cream”Cheese with Glutino crackers or wheat free bread for an appetizer

Beverages: Flavored Water(pg.151), Mojito(pg.160), Champagne(my favorite Veuve Cliquout), Pomegranate juice with sparkling water. For dessert drinks: Hot Chocolate(pg.154),  Ginger Lemon Tonic(pg. 153), Chai Tea(pg.148)

Soup/Salad: Pureed Vegetable Soup(pg. 123) Butternut Squash in nice, Caesar Salad(pg. 125 “Parmesean”pg.114)

Main Course: Roasted Turkey(pg.54) and Gravy(pg.106), Rack of Lamb(pg.52) with Reduction Sauce(pg.103), Vegetarian Mushroom Pot Pie(pg. 48)

Vegetable: Candied Sweet Potatoes(pg.70), Mashed Potatoes(pg.78), Scalloped Potatoes(pg.90),Cornbread Stuffing(pg.110), Carrots and Parsnips(pg.72)

Green Vegetable: Roasted Brussel Sprouts(pg.68), sautéed Kale, Swiss Chard or Spinach(pgs. 86-88)

Dessert: If it were up to me, this is where we would start! You could really make any of the desserts in my cookbook, No Wheat No Dairy No Problem and they would all work. Here are some ideas:

Pie: Apple(pg.169), Sweet Potato Pecan Pie(pg.275), Pecan Pie(pg.244), Pumpkin Pie(pg.256)

Cake: Pumpkin Cheesecake(pg. 252), Pina Colada Cupcakes(pg.250) Buttercream Frosting(pg.173), Gingerbread Molasses Cake(pg.218)

Tart: Lemon Meringue(pg.227), Key Lime Meringue(pg.221), Raspberry Linzer(pg.229)

Chocolate: Fondue(pg.183), Mousse(pg.190), Truffles(pg.193), Fudgy Brownies(pg.213)

Cookies: Rugelah(pg.263), Shortbread(pg.266), Thumbprint(pg.278)

A la Mode/Ice “Cream”: Vanilla Bean(pg.282), Pumpkin(pg.254), Dark Chocolate(pg.196)

Show Stoppers/Over the Top: Tiramisu(pg.280) don’t make if it’s raining, Chocolate Covered Cream Puffs(pg.198)

Gifts for Guests or Hostess: A copy of my cookbook(order on PayPal from this site) with a celophane bag filled with Chocolate Truffles(pg.193), Fudgy Brownies(pg.213),  or cookies, . Great project for the teenagers/kids or petite gourmets in your family!

Most things can be made ahead of time except the chocolate mousse, meringue or Tiramisu(don’t make either if it’s raining), green vegetables and salad. See the Thanksgiving article below for timelines and leftover ideas.

Happy Cooking and eating. May all your days be healthy and happy! With Love and Blessings, Lauren

Believe me, I tested a lot of pizza dough recipes to include in my cookbook, No Wheat No Dairy No Problem, but did not succeed in making one that was worthy of being in the book. However, I am still determined to develop one without the ingredients I don’t like or use so, hopefully it will appear in my next cookbook! Until then, we can enjoy it at Amici’s and not even have to do the dishes!

A friend of mine who does not have food allergies invited me to go to eat gluten free pizza and beer-what a good friend! We went to eat at Amici’s Pizza in downtown San Jose, CA because I heard they had gluten free pizza available! I was delighted to find that not only did they have gluten free pizza, but they also had gluten free beer! Wow! I have visited other pizza places that had gluten free pizza, but it was pre-made off site with cheese so, I could not eat it. I was thrilled to find out that Amici’s could make the pizza with a vegan cheese…yes, it is also available with regular cheese for those who can eat it.

We ordered a veggie(black olives, mushrooms, onion, sun-dried tomatoes) pizza with gluten free crust and vegan cheese. I was skeptical about the vegan cheese since I have never found one that tastes good or melts well. If you have a favorite, I’d love to know what it is-please share with us. To our surprise the 12 inch gluten free pizza was DELICIOUS-the crust was thin, crispy and soft, the topping were yummy too-even the mushrooms were sautéed. We substituted the sun-dried tomatoes instead of green bell peppers with a small extra charge that was worth it. The gluten free pizza is only available in 12 inch size. The price ranges from $21.50-$26.30+. The veggie pizza with sun-dried tomatoes and 2 gluten free beers and tip was just under $40. So, this is not an inexpensive treat, but well worth a dinner out to enjoy something delicious and hard to find. The costs to offer this are higher so, it does get passed along to the customer and understandable so. We will definitely go back and order delivery service!

We had so much fun folding our pizza in half and eating it New York style on the street-brought back old, fond memories. We laughed and felt like we were back in college again-pizza and beer! We had left over and took it home wondering how it would be re-heated. We re-heated it in the toaster oven on 400 degrees for 5 minutes and it was just like the night before-crisp and delicious. Amici’s does have half-baked pizzas available to finish baking at home or they DELIVER!

Gluten Free pizza is ONLY available at certain locations including: San Jose, San Francisco(2200 Lombard St.), Dublin, Menlo Park, Mountain View and Vacaville.

I have not been drinking beer since it seems to bother me, but I decided to try this gluten free beer, made by Budweiser $3.95) everyone was talking about…and it was very good even though it did not have a lot of foam it did make up for that with a light, refreshing taste with a hint of hops. The grain that is used to make the beer is sorghum. BTW, I do not normally care for Bud- I am a beer snob and prefer micro brewed pale ales! Give it a try and see what you think.

A few technical notes for those of you who are interested. This pizza crust is made offsite at Still Riding Pizza in Bridgeport, Connecticut where the kitchen is gluten free. The crust contains: bean flour, rice flour, tapioca flour, xantham gum, salt, yeast, egg, cider vinegar, sugar, canola oil, calcium propionate. I was not thrilled about the xanthum gum, sugar or canola oil, but I figured once is not going to be harmful. And, it was worth it.

If you don’t live near an Amici’s Pizza, go to www.stillridingpizza.com to purchase the dough to be shipped to your home. A 12 inch pizza dough is $9.95, and you can order up to 18 crusts for $80!

Amici’s kitchens take the following steps to ensure there is no cross contamination:

Prepare GF items in designated area that is “clean” away from any wheat/flour products

Pizza sauce, cheese and toppings are stored in a special area away from any other foods

GF Pizza is baked on a raised screen so it does not come in contact with the cooking surface used for other pizzas

GF Pizzas are handled and cut with special equipment/cutters used ONLY for GF pizzas.

Conclusion: Go try Amici’s whether you eat in , take out or get delivery. It is delicious. Let us know how you like it by posting a comment under this article on www.NoWheatNoDairyNoProblem.

Have your pizza and eat it too without suffering! Bon Appetit and Cheers, Lauren

Creamed Turkey(see “cream” sauce and creamed Tuna/Vegetable recipes)-make cream sauce and add diced Turkey, green peas, poultry seasoning and serve over rice, quinoa or rice pasta.

Turkey Pot Pie-use Chicken Pot Pie recipe and substitute Turkey for Chicken! Yum!

Turkey Salad/Sandwich: add organic mayonnaise to diced Turkey, chopped pecans or walnuts, diced celery, diced organic apple, chiffonade(finely sliced) fresh basil, dried cranberries. Serve on a bed of lettuce or use romaine lettuce and make a wrap or gluten free/wheat free bread with mayonnaise and cranberry sauce.

Turkey Burritos: Fill spelt tortillas(Rudi’s) with Turkey and refried or black beans-top with guacamole and fresh/refrigerated salsa.

Turkey Tacos: Fill organic corn tortillas, that have been heated in a pan with a little oil, with diced or shredded Turkey,  organic baby tomatoes halved, baby greens: arugala, mache, micro-greens. Top with guacamole and fresh/refrigerated salsa.

Ultimate Turkey Sandwich: Gluten Free or Spelt(wheat that many people with a wheat sensitivity can tolerate) bread, cranberry sauce, Toffuti(soy cream cheese) or organic mayonnaise. This was served in a Victorian House Restaurant I worked at as a teenager-originally with regular cream cheese on Brioche bread! Yummy!

The not so classic Hot Turkey Sandwich: Gluten free or Spelt bread(toasted), hot mashed potatoes, hot sliced Turkey, hot Gravy and cold cranberry sauce! Now that is what I call comfort food!

Thai Curry: Red Curry Paste, coconut milk, turkey, thai basil, broccoli florets or veggie of choice-serve over brown rice. I like Mae Ploy brand curry paste-no preservatives. Quick, easy, flavorful and delicious.

Turkey Stock: Put Turkey carcass into a large stock pot, add celery hearts/stalks, carrots, onion, bouquet garni(thyme, parsley, peppercorns) tied in cheesecloth or loose. Bring to a boil, scoop  foam off the top with laddie. Turn down to a simmer and cook uncovered for 1 hour. Season with sea salt and pepper to taste. Strain and store stock in mason jars in the refrigerator for a few days or freeze(leave 1/2 inch of room at top to expand). Use within one day to make Turkey Soup. Scrape off all meat for Turkey soup etc…discard all bones and vegetables and bouquet garni.

Turkey Soup: Bring stock to a boil and add sliced carrots and any vegetables you like(cooking times will vary-softer vegetables cook faster). Turn down to a simmer and cook until vegetables are fork tender, not mushy. Add Turkey, top with fresh chopped parley or herbs and serve immediately. You can also add cooked rice or cooked quinoa/rice pasta such as penne or fussilli. Do not attempt to cook the rice or pasta in the stock as it will be too starchy.

Variations on Soup:

Mexican-add tortilla chips, avocado chunks, diced jalapeno, chopped cilantro instead of parsley

Asian- add Tamari(wheat free soy sauce), rice noodles, cilantro, grated ginger, sliced scallions and a thai chile or chili sauce/flakes for heat if desired.

Gobble, Gobble, who knew there were so many things you can do with Turkey? Hope you love these ideas and have fun with them. Many thanks to all of you who continue to support me and read my blog…please pass the word. Remember my cookbook is now available on my blog through Pay Pal-makes a great holiday gift. Many Blessings and Thanks, Lauren