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    Amie Valpone, HHC, AADP is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer and Food Writer specializing in easy Gluten-Free and Dairy-Free recipes. Amie is the Editor-in-Chief of the gluten-free blog, The Healthy Apple. Amie shares her passion for and approach to "Clean Eating" by focusing on natural, whole foods and ingredients that are good for you and your body. Amie works with Whole Foods Market as their Gluten-Free Manhattan Cooking Instructor and is a Gluten-Free Industry Innovator when it comes to helping clients, the community, companies and client live a healthy and happy life. Visit her site at: thehealthyapple.com.

  • Related Articles

    Jefferson Adams
    This is my absolute favorite way to prepare asparagus, and one that is sure to put a smile on the faces of your family or guests. The process is simple, and the result is totally delicious. Simply coat asparagus in olive oil, lemon juice, garlic, and salt and toss them, on a hot grill for a few minutes, and, violá, a side dish fit for a king!
    Ingredients:
    1 pound fresh asparagus spears, trimmed
    1 tablespoon olive oil
    1 clove garlic, minced
    1 teaspoon coarse kosher salt
    juice from 1/2 lemon
    Directions:
    Preheat grill to high heat.
    Wash and trim asparagus spears.
    Lightly coat asparagus spears with olive oil, lemon juice, garlic and salt. I do this in a compostable plastic bag that I can then discard, but a bowl or plate works okay, too.
    Place asparagus spears crossways on the grill, and cook on high heat for 2 to 3 minutes, or until tender.


    Jefferson Adams
    Butter and fresh tarragon were once my go-to dressing for carrots, but my flaring sweet tooth recently pulled me in a slightly different direction. This recipe turned out to be just sweet enough to rival dessert. This is a great dish to serve when you have guests, especially if you can get your hands on rainbow carrots.
    Ingredients:
    1 pound carrots cut into 1-inch pieces
    2 tablespoons maple syrup or honey
    1 tablespoon butter
    1 tablespoon lemon juice
    ½ cup freshly chopped parsley
    Pepper to taste
    Directions:
    Salt a medium pot of boiling water and cook carrots for 5-6 minutes until tender-crisp and drain.
    Add carrots to a medium saucepan and heat with syrup, butter, and lemon juice.
    Cook until carrots are well-coated, about another 5 minutes. Season with pepper and parsley and serve immediately.


    Jefferson Adams
    Celiac.com 05/28/2014 - I love asparagus. It is easy to make, cooks quickly, and tastes delicious with minimal seasoning.
    This recipe for asparagus uses fresh garlic and lime, along with some shallots and a splash of butter to deliver delicious asparagus.
    It is easy to make in the oven, but it can also be made on the grill.
    Ingredients:
    About 2 dozen fresh asparagus spears, trimmed 1 teaspoon butter ½ tablespoon olive oil 1 clove garlic, minced 1 medium shallot, minced ½ lime, juiced salt and pepper to taste Grill directions:
    Simply mix the ingredients, except lime, in a bowl, place in foil and fold tightly so that nothing will leak. Then throw it on the grill about five or seven minutes before you’re done with your main courses. Make sure the spears are tender. Top with lime juice before serving.
    Oven directions:
    Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes until soft.
    Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper.
    Transfer to serving plate, and garnish with lime wedges.

    Jefferson Adams
    Celiac.com 08/28/2014 - My wife loves cucumbers, and I love watermelon. So, this easy recipe was a natural to compliment our Summertime grilling.
    Ingredients:
    1 tablespoon olive oil 8-10 cups cut-up seedless watermelon (about 2 pounds) 3-4 Persian cucumbers, halved lengthwise and sliced (skin on) ¼ cup chopped fresh mint 2 tablespoons fresh lime juice ½ teaspoon kosher salt ¼ teaspoon fresh ground pepper, as desired Directions:
    In a medium bowl, toss the watermelon, cucumber, mint, lime juice, oil, salt, and pepper.
    Serve immediately.

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    Kareng, I think you are fundamentally incorrect in stating that "the point of the (Fasano) diet is not to give someone lots of choices".  The point of the diet is to allow healing by eliminating all potential sources of gluten, not to unnecessarily limit one's food options for no good reason!  The fact that the diet IS rather limiting in food options is a secondary aspect of the diet, not it's primary goal. I do indeed want to follow both the letter and the spirit of the diet, in order to a
    The point of the diet is not to give someone lots of choices.  The point is to severely limit the foods for a short period of time to be absolutely certain no gluten can sneak in.   So the fact that some herbal teas are made with barley might be why they don't want to even chance that.   I would guess that the OJ you described would probably be fine.  The fact is, I have seen people who really are serious about the Gluten Elimination Diet and others that follow parts of it.  I suppose
    Hello All, (I"m sorry if this is posted in an inappropriate location --- I was not sure just exactly where this subject would be most appropriately placed.) I have just started the Fasano Gluten Contamination Elimination Diet a few days ago, and I think I have a pretty good understanding of it, but I am still unclear about one aspect of it, and that is processed fruit and vegetable juices. In the Fasano Diet guidelines, it states that "100% fruit and vegetable juices" are permissi
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