My 3 Favorite Gluten Free Pasta Choices

Photo credit: Flickr

Going gluten-free doesn't mean giving up pasta.

Actually, I pair it with a handful of veggies once or twice a week for dinner. There's nothing better than fresh garden tomatoes sauteed with a little garlic, onions, peppers and extra virgin olive oil over some soft penne, right?

So, when I go to the grocery store, there are three brands of gluten free pasta that are allowed to land in my shopping cart.

Isn't all Gluten-free pasta the same? No!

Why only three? Because the rest that I have tried are disgusting.

They turn to mush when boiled, fall apart when baked or don't reheat well. And we all know I like to cook in big batches to have leftovers. If my pasta turns into paste when I warm up the leftovers, I'm not a happy girl.

My Three Favorite Gluten-Free Pasta Brands

So if you're going to make gluten-free lasagna, reach for Tinkyada Brown Rice Lasagne. It's made from brown rice.

When you're craving penne, elbow macaroni or spaghetti, my two go-to brands are Ronzoni and Barilla. I have a box of Ronzoni Elbows Pasta or Barilla Penne Pasta in the pantry at all times for quick meal prep.

Barilla's gluten-free noodles are made from a combination of corn and rice. Ronzoni's gluten-free noodles are a blend of four grains: quinoa, corn, white rice and brown rice.

I've made countless meals with these three gluten free pastas, and have never been disappointed. They get tender without falling apart, keep their form better than other gluten free pastas when reheated (especially the lasagna), don't have a gritty texture and taste great!

What's your favorite gluten-free pasta? I'd love to find a fantastic gluten-free cheese tortellini.

Let's chat in the comments below!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Disclosure: I write this blog to share my opinions, ideas, and help others on their healthy lifestyle journey. On occasion, I may include affiliate links. This means if you click a link and purchase the product mentioned, I earn a few pennies. And you know what that means? I can keep on blogging! So, if you like my tips, reviews, ideas and insight, consider purchasing the products you read about right from the convenience of this page. Thank you!

Gluten-Free Food for Life Brown Rice Tortilla Review

I'm always on the lookout for delicious gluten-free bread products. I was thrilled when my local grocery store started carrying wheat-free, gluten-free Food for Life Brown Rice Tortillas.

 Finally, I could give corn taco shells and tostadas a rest and enjoy a soft taco or burrito. But, would the rice flour tortilla be as good as a wheat-based tortilla? Here's my opinion.

Tortilla quesadilla for lunch!

What do Food for Life Brown Rice Tortillas taste like?
My first impression of these tortillas was positive. I used them to make a quick tortilla pizza piled high with tomato sauce, cheese and vegetables. The grainy flavor of the tortillas blended well with the Italian meal. Although the tortillas have a distinct rice flavor, the taste isn't overpowering.

What is the texture of the gluten-free tortillas?
One of the first things I notice about gluten-free pastas and breads is the texture. Many are crumbly, hard or extremely dense. Once loaf of bread I tried in the past was so dense melted butter couldn't even penetrate the bread when toasted.

I was skeptical when I tried these tortillas. But, surprisingly these tortillas are relatively soft. When taking a bite of a plain tortilla, the texture is chewy but soft. If you fold one burrito style, it cracks and tears.

What are the best ways to use these brown rice tortillas?
My favorite way to eat Food for Life Brown Rice Tortillas is by keeping them flat. They are great for making quesadillas, a flat sandwich cut into quarters or as a base for gluten-free pizza.

If you want to fold or bend the tortillas, prepare to bake them with sauce and eat the meal with a fork. Although I haven't tried it yet, I think these tortillas would be great in a baked enchilada recipe or cut into strips and fried for a gluten-free salad topping.

Are these tortillas healthy?
According to the Food for Life website, these brown rice tortillas are kosher and made from sprouted grains. These tortillas include whole grain brown rice flour, filtered water, tapioca flour, safflower oil, rice bran, vegetable gum (xanthan, cellulouse) and sea salt.

Since they are a source of whole grains, these tortillas are healthier than other brands of tortillas made with bleached wheat flour.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Note: This article was originally written and published by myself on Yahoo! Voices on March 12, 2012.

Help Me Eat Gluten Free and Vegetarian in Las Vegas

Image Credit: Flickr

Next week I'm headed to sunny Las Vegas for the New Media Expo.

Thousands of content creators including bloggers, podcasters, video producers and marketers are gathering to listen to seminars, stroll the exhibit halls and network with potential clients.

And I'm nervous as heck.

No, not about the conference or meeting people. I'm not sure what I'm going to eat!

I follow a vegetarian diet by choice (since 1998) and have to eat gluten-free due to a gluten intolerance backed by multiple blood tests.

So, dear reader, I am asking for help.

Have you been to Las Vegas? Did you notice which restaurants are gluten-free friendly and have vegetarian options? I'm working on compiling a list of possible places to eat during my week-long stay.

I'd be especially grateful for suggestions in or near the Las Vegas Convention Center.

If you have ideas, feel free to comment below, message me on Facebook or send an email to angela.tague(at)yahoo.com.

Me and my digestive system thank you!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

My Favorite 100 Calorie Gluten-Free Snacks

Hummus and veggies. Photo credit: Flickr

I like to graze.

A handful of almonds here, an apple there. I'm always snacking on something. But those calories can sure add up quickly, especially when I reach for chocolate!

So today I thought I'd do a fun roundup of some of my favorite 100 calorie (or less) gluten-free snacks to make your next between-meal munching a little bit healthier.

1. Popcorn - Lately I've been venturing into flavored popcorn. I'm in love with Angie's Boom Chicka Pop Lightly Sweet Popcorn. (It tastes like kettle corn.) This non GMO snack is just 70 calories for 2 cups!
2. Nuts - Protein and fiber-rich snacks help keep you feeling full. I like to crack open a handful of pistachios in the shell. Half an ounce of nuts, or approximately 25 kernels, is just 80 calories, according to American Pistachio Growers.
3. Dried fruit - When I have a sweet tooth, and I manage to stay away from chocolate, I love dried fruits. Those little lunchbox size packets of raisins and craisins are 90-100 calories each. As a bonus, they travel well for snacking on the go!
4. Hummus and veggies - Sabra Hummus is gluten-free and delicious. Two tablespoons is just 70 calories. Try dipping low-calorie bell pepper slices, cauliflower, broccoli, celery or radishes in the chickpea dip.

So, what healthy snacks do you like to grab in the afternoon? Tell me in the comments below.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Review: Everyday Gluten-Free Cookbook by Camilla V. Saulsbury

I've followed a gluten-free diet since the end of 2011.

My last stomach-churning meal was Thanksgiving, complete with a fluffy glutinous roll, classic green bean casserole topped with crispy onions battered in wheat flour and a green salad drizzled with creamy salad dressing containing barley malt as a thickener.

After that, I decided to get serious about being healthier and allowing my digestive track to heal from the damage caused by Celiac Disease.

Since then I've tried replicating my favorite recipes with gluten-free flours. What a disaster! 

Let me save you some time if you're new to gluten-free cooking. Swapping out corn meal or rice flour for "all-purpose flour" doesn't work. There's a fine science to gluten-free cooking, and thankfully, I've learned to seek out recipes specifically created to be gluten free.

As my cookbook collection grows, I've learned these key tips about gluten-free cooking:

1. You almost always need a blend of multiple gluten-free starches for baked goods to turn out with a "normal" texture and elasticity.
2. Gluten-free flours absorb more liquid than wheat-based flours, so when you venture into modifying your favorite old recipes, increase the liquid content.
3. Gluten-free foods can be just as good, if not better, than their wheat counterparts. Ask my husband about the gluten-free chocolate chip cookies we make. He won't waste time with any other recipe now!

OK, so today on Whole Foods Living I want to introduce you to a book that's won a place on my shelf. It's called Everyday Gluten-Free Cookbook from Bob's Red Mill, written by Camilla V. Saulsbury. She's a food writer, fitness trainer cooking instructor and one heck of a foodie blogger who knows how to make you drool. You can catch up with her online at power hungry.

First off, I adore cookbooks that I can sit down and read as a resource guide. It's no longer good enough just to woo cooks with colorful photos and tasty recipe titles. Like many, I want to learn about the ingredients, and in gluten-free baking and cooking, that's incredibly important for both health reasons and to avoid wasting pricey ingredients.

The first 38 pages of this book are dedicated to educating the reader about gluten-free grains and ingredients that may not be common place in the pantry. Curious about teff? Wondering how to cook quinoa? Not sure how to use milk made from almonds? Wondering if you can use maple syrup beyond breakfast? It's all in this cookbook.

So, beyond being resourceful, the recipes have to be yummy! The first thing that jumped out at me were the uncommon (to me) pairings.

• Blueberry Lime Millet Shake
• Lemony Lentil, Quinoa and Zucchini Skillet
• Scottish Leek and Steel-Cut Oats Soup

Hmmm...I simply had to try that third one. Oats in a soup?? I've never had such a thing. 

So I whipped up a batch of the simple recipe over a lunch break last week. It was fantastic. I said "was" because it's gone. I ate it for lunch the rest of the week. I made the recipe with almond milk and vegetable broth and it reheated perfectly.

If you're new to a gluten-free lifestyle, this cookbook is a great way to launch into a healthier diet. Camilla shares recipes for breakfast, soups, salads, vegetarian dinners, seafood, meat dishes, breads, snacks and desserts.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Disclosure: Everyday Gluten-Free Cookbook from Bob's Red Mill, written by Camilla V. Saulsbury, mentioned in this blog post was provided free of charge for review purposes. No monetary compensation was sought or awarded in exchange for this review. All thoughts expressed in this review on Whole Foods Living are solely my own. ~Angela

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My 3 Favorite Gluten-Free Breads

Canyon Bakehouse bread makes great sandwiches. 

Just because I follow a gluten-free diet doesn't mean I no longer eat bread.

I simply choose brands made without wheat, barley, rye or other glutinous grains.

Here's my three favorite gluten-free bread products!

For Toasting...

I've tried many loaves of gluten-free bread, and by far my favorite for toasting is Udi's Whole Grain Bread. When toasted it gets crisp on the outside and stays soft inside. Butter or jelly soaks in easily. I mention that because I've tried some gluten-free bread that's so dense butter won't even melt and penetrate the slice. Strange. I know.

For a Soft Sandwich...

When I want to eat bread right out of the package, my go-to is Canyon Bakehouse 7-Grain Gluten Free Bread. The bread is soft, tears and is perfect for making a classic PB&J or BLT. I even wrote a post about how much I like it!

As a Dinner Roll...

At special meals, I like to have a dinner roll option that's gluten-free. For the last several holidays, I've enjoyed Schar's Multigrain Ciabatta Rolls. They warm up quickly, have a crunchy outer crust and the inside is soft. Perfect!

Do you eat gluten-free bread? Tell me your favorite products in the comments below.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Image Credit: Canyon Bakehouse

Gluten-free, One Pan, 10-minute Vegetarian Stir Fry

I love to cook healthy meals extra fast during my work breaks. Well today I'm sharing one of my go-to favorites filled with a rainbow of veggies and vegetarian protein.

I'm always on the look out for more ways to get protein into my vegetarian diet. Recently I started enjoying tempeh, a fermented soy-based product that can be sliced and used much like chicken breast.

I find that I like tempeh pan fried until it's lightly crisped, then mixed with vegetables. So, voila! That's how I came about this super simple meal that clocks in at about 300 calories.

Gluten-free, One Pan, 10-minute Vegetarian Stir Fry

3 oz. tempeh (I like Lightlife Tempeh with Flax)

1/2 Tbs. extra virgin olive oil
1 cup fresh mushrooms, sliced
2 cups Mandarin stir fry mixed vegetables, frozen
Bragg's Liquid Aminos

1. Put the extra virgin olive oil in a fry pan and warm it to a medium-high setting. While the pan gets hot, cut the tempeh into small, bite-size cubes and slice the mushrooms. I prefer to buy the mushrooms already sliced since they are the same price as whole mushrooms.
2. Add the tempeh and mushrooms to the oil. Let them lightly brown on one side for about three to four minutes. Toss, and let the other sides begin to brown for another few minutes.
3. Add the frozen mixed vegetables, reduce the heat to medium and put a lid on the pan. Let the frozen vegetables soften.
4. Once the vegetables are hot, sprinkle the mixture with some Bragg's Liquid Aminos to give the meal that salty soy sauce-like flavor without any gluten. That's it!

So, tell me: How do you like to use tempeh in the kitchen? I'm looking for new ways to enjoy this protein-packed soy product.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

PS: Want more healthy food ideas? Visit my public Pinterest boards: Whole Foods Living and Feed Me Zucchini!

Flourless Desserts: 5 Naturally Gluten-Free Treats

Messy, homemade and delicious!

Today is my birthday, so I figured we'd celebrate by talking about dessert.

No matter what type of diet you follow, it's fine to splurge on a sweet treat (in moderation!) on occasion.

Gluten-free deserts are plentiful and simple to make. You don't have to learn how to bake with rice flour or drop some big bucks on xanthan gum to create a wonderful sweet treat.

Here are five ways to end a meal without using wheat, rye, barley or triticale.

5 Naturally Gluten-Free Desserts 

1. Chocolate-Covered Strawberries
This simple two ingredient dessert is a snap to make. First pick out fresh, plump strawberries. Fruits are naturally gluten-free, so you're 100 percent in the safe zone. Next, splurge on a decadent organic chocolate. Choose a bar made with cocoa butter, cocoa or cocoa liqueur. Since not all chocolates are made without wheat-based emulsifiers, make sure the label says the product is gluten-free. Then, melt the chocolate in a double-boiler and dip the berries.

2. Sweetened Rice Pudding
Rice is a naturally gluten-free grain. Rice pudding is usually made by thickening the dessert with cream, milk and the rice itself -- no flour. Depending on your tastes, splurge on a cinnamon-raisin rice pudding, chocolate rice pudding or a recipe that uses honey and apples to sweeten the pudding. Once you find a favorite rice pudding recipe, you can really add any combination of nuts, chopped fruits or sweeteners.

3. Flourless Gluten-Free Desserts
After going gluten-free -- and realizing how expensive pre-made gluten-free treats are in the store -- I've done some test baking. Non-wheat flours don't respond the same way as wheat. Gluten gives bread a chewy texture, makes muffins rise and gives body to a cookie. But, what about baking without flour? It is possible! Check your favorite cookbook or website for flourless chocolate cake (it uses a lot of eggs), flourless peanut butter cookies (they are heavy in sugar) or crustless cheesecake (the creamy filling is the best part anyway).

4. Meringue Cookies
Every Easter my grandmother would whip up a batch of meringue cookies, or as she called them "Kisses." These egg-white based cookies puff up like little clouds, melt in your mouth and can be flavored to suit your palette. She usually made vanilla and chocolate cookies. But, if you're into experimenting with flavoring extracts or fresh citrus zest, you could easily create a new cookie flavor such as almond, lemon, lime or coconut.

5. Ice Cream and Sorbet
When made from scratch, ice cream and sorbet are naturally gluten-free desserts. Cream, milk, sugar and fruit are the key ingredients. So, fire up that ice cream maker collecting dust in the cabinet, or purchase an all-natural ice cream. Choose a dessert that's free of any thickeners, preservatives or emulsifiers. These tend to be hidden sources of gluten.

What's your favorite birthday dessert? Tell me in the comments below!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Note: This article was originally published on Yahoo! Voices on March 7, 2012.

Soft, Gluten-free, Moist Bread Does Exist!

It finally happened.

Canyon Bakehouse 7-Grain Bread. Image Credit: Canyon Bakehouse

I bit into a piece of gluten-free bread that didn't crumble like a stale cookie, taste like tire tread or nearly chip a tooth. I pinched myself to make sure I wasn't dreaming.

A few months ago a gal I follow on Google+ was raving about a new gluten-free bread she found at the grocery store. I've kept the name in the back of my head in case it ever showed up in my neck of the woods, and it finally did.

Ready? It's Canyon Bakehouse 7-Grain Gluten-free Bread.

I actually enjoyed a sandwich without toasting the bread first! For those of you who are slaves to gluten-free carbs, you know what I mean. Most gluten-free breads are simply more palatable when toasted.

Here's the ingredient list, courtesy of the Canyon Bakehouse website:

INGREDIENTS:  Water, Brown Rice Flour, Tapioca Flour, Organic Agave Syrup, Whole Grain Sorghum Flour, Xanthan Gum, Whole Grain Millet, Cultured Brown Rice Flour, Whole Grain Quinoa, Eggs, Whole Grain Teff, Extra Virgin Olive Oil, Whole Grain Amaranth, Sugarcane Molasses, Sea Salt, Yeast, Whole Grain Buckwheat Flour, Natural Enzymes
Note: Buckwheat does NOT contain wheat, it is a naturally gluten-free grain.
CONTAINS: EGG

I'm not sure what else to say about this bread except that you must try it. It's THE best gluten-free bread I've tried to date, and I try a lot! Now I'm hoping my local Hy-Vee store will start carrying this company's other gluten-free products, like muffins and focaccia!!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

PS: Wonder what else I'm writing about? Follow me on Facebook for daily updates!

Gluten-Free Miniature Desserts: Tartlets, Mini Pies, Cake Pops, and More

Image Credit: Skyhorse Publishing

There's one thing that has helped me stay on track with my whole foods diet. Sweets. Yes, that's not a typo.

I'm a firm believer that you shouldn't deprive yourself of what you love. For me, it's chocolate.  And, caramel. Oh, and cookies. Enjoying these goodies in moderation makes it easier to eat sensibly the rest of the time.

When a copy of Gluten-Free Miniature Desserts: Tartlets, Mini Pies, Cake Pops, and More from Abigail R. Gehring came across my desk I was delighted. The whole idea of this cookbook focuses on enjoying sweets in respectable portions. Sign me up!

I know when I make a pan of brownies or a homemade pie I want to cut huge, decadent pieces. Well, that's what leads to bad eating habits and a little extra padding around the mid-section, you know?

With Abigail's recipes, you can enjoy your sweets without the worry of an allergy reaction if you're gluten sensitive or have Celiac Disease. Yes!

OK, so what's inside the book?

• You'll find helpful information on baking with gluten-free flours and ingredients. I know my first few ventures into working with rice flour and xanthan gum were disastrous. This book takes out the guesswork if you're new to gluten-free baking.
• The book includes tips for finding uncommon ingredients (like gluten-free graham crackers) or necessities like cake pop sticks for making bite-size desserts.
• And of course, there's recipes galore! Get ready to drool over cakes, cheesecake, petit fours, tartlets, whoopie pies, cobblers, mini pies, galettes, parfaits, frozen treats and even bonbons! Hungry yet?

The only thing missing is a break down on the nutritional value and calorie counts of each recipe. But then again, maybe I don't want to know. Sweets are treats, not meals!

I simply can't wait to wrap my lips around the rhubarb shortcake sliders once the stalky vegetable is in season. What's your favorite dessert to make? Tell me all about it in the comments below!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Disclosure: The cookbook, Gluten-Free Miniature Desserts: Tartlets, Mini Pies, Cake Pops, and More from Abigail R. Gehring, mentioned in this blog post was provided free of charge from Skyhorse Publishing for review purposes. No monetary compensation was sought or awarded in exchange for the review. All thoughts expressed on Whole Foods Living are solely my own. ~Angela

Gluten-Free Thanksgiving Dinner Substitutions

Photo Credit: SXC

If this is your first holiday dinner on a gluten-free diet, eating can be intimidating. I used to always worry and wonder if wheat byproducts lurked in the sauces or barley malt hid in the processed foods.

The simplest way to approach a gluten-free Thanksgiving dinner is by choosing healthy, whole foods and simple dishes. 

I've been brainstorming a list of simple substitutions and alternatives to popular Thanksgiving fare. Take a peek!

Turkey: Choose a whole turkey and cook it yourself. Processed turkey products, like patties or nuggets, have too many fillers and may not be safe to eat if you or your dinner guests have a gluten allergy.

Gravy: Make your own gravy in lieu of the jarred varieties. Use corn starch or potato flour to thicken meat drippings without the risk of being glutened.

Green bean casserole: Oh, I just love this Thanksgiving dinner staple, but it doesn't love me. Those crispy fried onions are battered with wheat (darn it!) and the cream of whatever soup you use is usually thickened with wheat flour. You can either get really diligent and create your own cream sauce with rice flour, add diced mushrooms and pan fry your own onions, or go simple. I like to swap out this casserole with a bowl of steamed green beans drizzled with fresh lemon juice and toasted almonds for a healthier side dish.

Mashed potatoes: Boxed mashed potato mixes usually contain a dozen or more ingredients. Don't take the risk of getting sick this year. Instead, make homemade mashed potatoes. I like to boil, mash and season the potatoes myself so I know exactly what's on my plate. Try adding fresh chopped garlic, ground black pepper, butter, milk, heavy whipping cream or a drizzle of extra virgin olive oil to the potatoes.

Gelatin salads: Skip the refined sugar-filled fruit and gelatin salad this holiday. Instead prepare a fresh cranberry sauce using pineapple juice as a natural sweetener. I also add chunks of pineapple to give the classic side dish a new flavor.

Sweet Potatoes topped with marshmallows: I really do love this classic side dish, and most of the time it's probably gluten-free, but the marshmallows or marshmallow cream used on the top is questionable. To be safe, make this recipe from scratch using a gluten-free topping, or opt for roasted cubes of sweet potatoes drizzled with honey for a sweet alternative.

Dinner rolls: There are several companies out there that boast gluten-free bread options. My two favorites are Udi's (pre-made) and Pamela's (dry mixes). I think this Thanksgiving I'll fire up the bread machine and bake a loaf of Pamela's bread since the hubby thinks it's just as good as wheat bread. Or, make cornbread (use the recipe on the corn meal package), not corn muffin mixes tainted with wheat flour.

Pumpkin or apple pie: Thankfully you don't have to skimp on dessert while following a gluten-free diet. To stay away from traditional flour-filled crusts, I like to make pumpkin muffins or craft my own pie crust out of crushed corn flakes cereal, ground oatmeal or pulverized nuts. Or whip up a simple apple crisp using sweet sorghum flour in the crumbly topping. Yum!

Several Thanksgiving dinner favorites are naturally gluten free when they aren't loaded with creamy sauces or packets of seasoning blended with fillers.

• Buttered corn
• Roasted Brussels sprouts
• Steamed broccoli florets
• Mashed sweet potatoes
• Fresh, whole turkey, ham, chicken, duck (all unprocessed, whole meats)
• Simple, pure seasonings like pepper, salt, cinnamon, garlic and paprika
• Chopped fruit salad topped with shredded coconut and a drizzle of agave syrup
• Vegetable trays with homemade hummus dip

Can you think of other great alternative gluten-free dishes to serve this Thanksgiving? Please leave a comment below and share this post with your gluten-free friends.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Pillsbury Gluten Free Pizza Dough: Easy, But Plain

Pillsbury Gluten-free pizza dough. Photo by Angela Tague

Going gluten-free isn't simple. That's why I get really excited when I see allergy-friendly products at the grocery store.

During my weekly visit to Fareway, I was happy to see three new products from Pillsbury nestled between the tubes of pop-up biscuits and chunks of fancy cheese in the cooler section.

The food giant recently released Gluten-free pizza dough, chocolate chip cookie dough and pastry dough. After a quick scan of the ingredient lists, I decided to give the pizza dough a try. There were no 16-letter chemicals or fillers to be found, so it fits into my approach to eating healthier. Yes, pre-packaged dough isn't a whole food, but it's a quick food, which everyone needs on occasion. With that said, every time I can make dough from scratch, I do it. But, convenience foods are practical on days when there's only a few minutes to prepare a meal.

Let's Bake!
So, back to the dough. I cut the 13oz. dough ball in half to make a smaller, individual-size pizza for myself for lunch. It as easy to work with and had a great consistency. Some gluten-free doughs are crumbly or overly sticky. This was simple to work with.

I flattened the dough into a small circle and placed it on a lightly-oiled cookie sheet. After pre-heating the oven to the recommended 400 Degrees Fahrenheit, I pre-baked the plain dough for 6 minutes. Pillsbury recommends 12-14 minutes, but I knew it would burn in that amount of time. After 6 minutes, it was still a little dark on the edges.

Then I loaded the dough with homemade sauce, chopped veggies and shredded mozzarella. Back into the oven it went for another 6 minutes. (Pillsbury recommended another 10-12 minutes.)

And The Results Are...
Although my pizza came out with slightly burnt edges, I didn't mind. I'm that girl that likes her s'mores marshmallows charred and her toast a little dark! The crust had a good chewy texture with crisp edges. But, the flavor was very plain. The dough needs some seasonings (like garlic or oregano) mixed in to give it an Italian taste.

Overall, the dough was very simple to use and held up well to baking. Will I try it again? Yes. Will it be my new go-to pizza dough? No. My homemade dough is lighter and more flavorful. But for a quick pizza, this works.

I do plan on trying the chocolate chip cookie dough and pastry dough in the coming weeks.

So, what's your go-to pizza dough? A homemade recipe or a mix?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Eating My Way Through Boston

Photo: SXC.HU

Let the adventure begin!

This Midwestern gal is off to Beantown in a matter of hours! I'm always concerned about dining out when I travel because I'm vegetarian by choice, and gluten-sensitive by bad luck.

For the next several days I'll be in Boston for work. (I was named Writer of the Year by Skyword, a content marketing company that keeps my writing schedule busy!)

Do you have any suggestions for healthy, whole foods dining while I'm on the East coast? I'm also open to a few pub suggestions. The hubby likes to consume his barley and rye in liquid form.... :)

If I can figure out my Blogger mobile app, I'll post a few pics from the road, er, restaurants!

Have a great weekend!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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What's All the Fuss About Gluten?

Wheat bread contains gluten. Photo: SXC.HU

The current buzz word in almost every health magazine and health segment on television is gluten. What's the big deal and what is it?

Gluten is a protein found in several grains. The most common include wheat, barley and rye.

Unfortunately some people believe avoiding gluten is a diet fad to lose a few pounds. Well, I'm here to tell you two things:

• If you stop eating bread and everything else you assume contains gluten, you will lose weight--and be unhealthy. You need carbohydrates to live.
• Second, for some people, avoiding gluten is a medical necessity. I'm one of those unlucky people. I'm gluten sensitive and on the border of being diagnosed with Celiac Disease, but I refuse to have the intestinal biopsy to seal the deal. Two confirmed blood tests and feeling worlds better after altering my diet is enough proof for me.

So, If you're trying to lose weight, this whole gluten thing isn't for you. Talk to your doctor about healthy dietary changes that can help you trim your waistline.

For people like me that have to avoid gluten or suffer terrible digestive upset, joint pain and migraines, I'm here to sympathize with you! Being gluten-free is no picnic. I do write about my challenges and reasons for going gluten free quite often. Here's a few articles for those who are interested in learning more about gluten sensitivity:

• Starting a Gluten-Free Diet
• Does a Gluten-free Diet Provide Arthritis Relief?
• 7 gluten free birthday desserts to tempt your sweetheart
• 9 gluten-free snack ideas for movie night

Are you on a gluten-free diet or know someone who is? How do you/they cope with the general public thinking it's a weight loss program, not a medical necessity?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Going Gluten Free? Tips From the Trenches

Irish Night!

This past weekend I attended a wonderful Irish-themed benefit dinner for an animal-assisted therapy program in my area. As a gluten-sensitive vegetarian I usually get nervous about these types of events. I always wonder if catering companies are able to (and care to) work with guests with special dietary needs.

Gluten-free. Dairy-free. Nut-free. Soy-free. Wheat allergy. Lactose intolerant. Egg allergies. There sure are lots of dietary restrictions out there.

Thankfully, my dinner was fabulous and filled with whole, unprocessed foods. (For those who are wondering, I was served a tangy Irish salad topped with seasoned beets and red onion; a main course of seasoned red potatoes, grilled asparagus and a portabello mushroom cap filled with a chunky tomato sauce which was topped with melted mozzarella cheese; and a chocolate souffle drizzled with Bailey's Irish Cream sauce for dessert!!)

Learning to travel and dine out with a gluten sensitivity (or any food allergy) can be difficult. Here's a few articles I've written about making the transition to a gluten-free diet safely:

Gluten-Free Roadtrip: Tasty Travel Tips

Common Food Allergies: Starting a Gluten-Free Diet

Celiac disease diet: Gluten-free food list

Do you have any tips for dining out with a food allergy? Please share in the comments below!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Gluten-Free Dunkin' Donuts Coming Soon?

Dunkin' Donuts. Photo: Wikimedia Commons

Ok, so doughnuts aren't healthy or a whole food.

But, if you're gluten-sensitive or have Celiac Disease you eat healthy most of the time, right? I do! So, it's ok to want to splurge on a sugary treat every once in awhile. (Hey, I'm human!)

Dunkin' Donuts is taking a proactive approach and reaching out to folks following a gluten-free diet. The company temporarily added two new items to store menus in Boston and Miami to see if customers are interested in having gluten-free treats, according to the Miami New Times.

Individually wrapped blueberry muffins and cinnamon sugar donuts are now available. You can read more about the menu change in my news commentary article on Gather News.

Do you live in Miami or Boston? Have you tried these treats? I'm curious! Many pre-packaged gluten-free items I've tried are dry or have a tough texture. Since a Dunkin' Donuts is opening in my neck of the woods soon, I'd love to have a gluten-free option to enjoy.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

PS: Did you miss these posts? Check out these gluten-free topics!

Gluten-Free Pumpkin Muffins that Actually Rise!

Gluten-Free Soy Sauce Alternative: Liquid Amino Acids

What Is Xanthan Gum?


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Gluten-Free Thanksgiving Dinner Tips

Photo Source: SXC

This Thanksgiving marks my one year anniversary of going gluten-free. Last Turkey Day I filled my plate with whole wheat honey rolls, glutinous salad dressing, homemade cookies and of course pumpkin pie complete with a crisp flour crust.

If I was going to say goodbye to gluten; I had to do it in style.

This Thanksgiving I'd politely refuse that same plate of food knowing that misery would be mere minutes away since my sensitivity to gluten has increased over the last 12 months.

If you're new to going gluten-free, or are preparing Thanksgiving Dinner for a gluten-free guest, check out my 5 tips for making your holiday meal delicious and safe for people with Celiac Disease and gluten sensitivities.

5 Gluten-Free Thanksgiving Dinner Tips

1. Prepare gravies and cream sauces with potato flour. Since most creamed vegetables or thickened graves are poured over mashed potatoes anyway, the distinct potato flavor of the flour mixes well with the meal.

2. Try pie alternatives. Everyone wants a pumpkin dessert for Thanksgiving, but you don't have to have pie. Instead, make a pumpkin cheesecake with a crust made of crumbled gluten-free cookies. Use the same directions as you would for a graham cracker pie crust (minus the graham crackers--which are not gluten-free). Or, try my recipe for Gluten-free pumpkin muffins. They are so moist and fluffy, you won't believe they are gluten-free.

3. Serve lots of simple, whole foods side dishes. Skip the dressings, sauces and blends of spices. These contain hidden thickeners that may contain wheat, barley or rye. Instead of green bean casserole, opt for a healthy bowl of steamed green beans topped with toasted almond slivers. Or, try grilled corn on the cob served with a pat of butter and fresh ground black pepper.

4. Make a rice dressing. Whether you call it stuffing or dressing, it's usually made with bread cubes. Why not try a new recipe this year and opt for a rice dressing seasoned with dried cranberries, nuts and cinnamon.

5. Ask questions. Your gluten-free dinner guest is truly the expert. Instead of guessing, make a quick phone call while planning the dinner menu. For every glutinous food, there's a replacement or close equivalent.  Let your dinner guest offer meal suggestions and tips.

Do you have some tips and tricks for preparing a gluten-free holiday dinner? Have a question I can help with? Please share in the comments below.


Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Gluten-Free Pumpkin Muffins that Actually Rise!

It doesn't matter if you're avoiding gluten or not. These pumpkin muffins are definitely worth making the kitchen a mess.

I cobbled together a few recipes and my own personal gluten-free baking instincts to create this spicy, moist, fluffy, gluten-free muffin. My wheat-eating hubby gobbled these down without hesitation. The texture is so amazing you won't believe they are gluten-free.

Ok, preheat the oven to 325 degrees Fahrenheit and give this recipe a whirl!
 
Gluten-Free Pumpkin Muffins

In a bowl cream together:

• 3/4 cup canned pumpkin or fresh pumpkin puree
• 1 banana, mashed
• 3 large eggs
• 1/2 cup raw honey

In another bowl, stir together these dry ingredients:

• 1 cup unsalted almonds, pulverized in a food processor
• 1/2 cup brown rice flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp nutmeg
• 1 1/2 tsp pumpkin pie spice
• 1/8 tsp sea salt

Now, slowly mix the wet ingredients into the dry ingredients. I filled large, greased muffin tins 2/3 full with the batter to make 6 large muffins. Bake for 28 minutes at 325 degrees Fahrenheit. We have a convection oven, so the muffins may take longer to bake in a traditional oven. Use a toothpick to test for doneness. After letting the muffins cool, top them with a simple cream cheese frosting.

Look at that texture! Photos by Angela Tague

My only regret was not doubling this recipe!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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