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  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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    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
    Good, spicy chicken wings are a heavy favorite in my world, and another tasty favorite that I've had to skip when dining out, due to the fact that they are nearly always dredged in flour before cooking.
    This recipe will help you recreate the taste of your favorite restaurant wings. They are sure to please your guests, and make a big hit at the next showing of Monday night football, or your weekend sporting events.

    Ingredients:
    24 chicken wings
    1 cup tapioca flour
    ½ teaspoon paprika
    ½ teaspoon cayenne pepper
    ½ teaspoon salt
    ¼ teaspoon garlic powder
    ¼ teaspoon onion powder
    ½ cup Louisiana Hot Sauce (gluten-free)
    ½ cup butter
    1 dash ground black pepper
    oil for deep frying
    Directions:
    In a small bowl mix together the tapioca flour, paprika, cayenne pepper and salt.
    In a large glass dish, toss chicken wings with flour mixture until evenly coated. Cover dish or bowl and chill in the refrigerator for an hour or so.
    In a deep frying pan, heat oil to 375 degrees F (190 degrees C). Use just enough oil to fully cover wings, about an inch or so.
    In a small saucepan over low heat, combine butter, hot sauce (Louisiana brand is gluten-free), pepper, onion powder and garlic powder.
    Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
    Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Pull finished wings from the pan and place on paper towel to dry.
    Once the wings are dry, place them in a serving bowl. Pour in the hot sauce mixture and mix well. Serve with your favorite gluten-free Ranch Dressing (I like Annie's Naturals Cowgirl Ranch Dressing).

    Jefferson Adams
    This easy-to-make recipe combines tomatoes, black beans, corn and spices to deliver a sure to please salsa that makes a welcome addition to any game day potluck or friendly gathering.
    Ingredients:
    2 cans (14-1/2 ounces each) diced tomatoes 2 large tomatoes, chopped 1 cups frozen corn, thawed 1 can (15 ounces) black beans, rinsed and drained 1 medium sweet onion, finely chopped ¼ cup lime juice ¼ cup fresh cilantro, minced 2 tablespoons cider vinegar 2 tablespoons gluten-free hot pepper sauce 1 garlic clove, minced 2 teaspoons ground cumin 2 teaspoons coriander seeds, crushed 1 teaspoon kosher salt 1 teaspoon coarsely ground pepper 1-2 jalapeño peppers, diced. optional Directions:
    Place an undrained can of tomatoes in a large bowl; drain the remaining can and add to the bowl.
    Stir in the chopped fresh tomatoes, corn, beans, onion, lime juice, cilantro, vinegar, pepper sauce, garlic and seasonings. Stir in jalapeño, as desired.
    Cover and refrigerate until serving. Serve with tortilla chips.

    Jefferson Adams
    Celiac.com 01/20/2015 - Tackle the game day potluck with this easy, delicious taco salad that will have guests asking for the recipe, and will likely be gone well before halftime.
    Ingredients:
    1 pound lean ground beef 1-2 large avocados, pitted, pealed and cut into chunks 1 medium head iceberg lettuce, shredded 2 medium tomatoes, diced ½ pound shredded sharp cheddar cheese 1 can (2-1/4 ounces) sliced ripe olives, drained 1 cup tomato salsa, plus more for serving 1 cans (16 ounces) kidney or pinto beans, rinsed and drained 1 can (4 ounces each) chopped green chilies 1 package (12-½ ounces) Cool Ranch Doritos, or other gluten-free flavor 1 tablespoon gluten-free taco seasoning ½-¼ cup Ranch salad dressing, or sour cream to taste 1-3 teaspoons hot sauce 8-10 limes cut into wedges cilantro as garnish Directions:
    Brown ground beef in a skillet and drain off fat. Stir in the taco seasoning. Add a tablespoon of water, stir, cover and simmer for 10 minutes.
    In a large bowl, combine the tomatoes, cheese, onion, lettuce, and ground beef in a large bowl.
    Stir the hot sauce into the salad dressing/sour cream, and then mix with the rest of the salad.
    Just before serving, add the taco chips, tossing to combine with other ingredients. Garnish with cilantro.
    Top each serving with sliced avocado, salsa and a lime wedge.
    Serve with tortilla chips.

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    Jefferson Adams
    Celiac.com 06/23/2018 - If you’re looking for a great gluten-free Mexican-style favorite that is sure to be a big hit at dinner or at your next potluck, try these green chili enchiladas with roasted cauliflower. The recipe calls for chicken, but they are just as delicious when made vegetarian using just the roasted cauliflower. Either way, these enchiladas will disappear fast. Roasted cauliflower gives these green chili chicken enchiladas a deep, smokey flavor that diners are sure to love.
    Ingredients:
    2 cans gluten-free green chili enchilada sauce (I use Hatch brand) 1 small head cauliflower, roasted and chopped 6 ounces chicken meat, browned ½ cup cotija cheese, crumbled ½ cup queso fresco, diced 1 medium onion, diced ⅓ cup green onions, minced ¼ cup radishes, sliced 1 tablespoon cooking oil 1 cup chopped cabbage, for serving ½ cup sliced cherry or grape tomatoes, for serving ¼ cup cilantro, chopped 1 dozen fresh corn tortillas  ⅔ cup oil, for softening tortillas 1 large avocado, cut into small chunks Note: For a tasty vegetarian version, just omit the chicken, double the roasted cauliflower, and prepare according to directions.
    Directions:
    Heat 1 tablespoon oil in a cast iron or ovenproof pan until hot.
    Add chicken and brown lightly on both sides. 
    Remove chicken to paper towels to cool.
     
    Cut cauliflower into small pieces and place in the oiled pan.
    Roast in oven at 350F until browned on both sides.
    Remove from the oven when tender. 
    Allow roasted cauliflower to cool.
    Chop cauliflower, or break into small pieces and set aside.
    Chop cooled chicken and set aside.
    Heat 1 inch of cooking oil in a small frying pan.
    When oil is hot, use a spatula to submerge a tortilla in the oil and leave only long enough to soften, about 10 seconds or so. 
    Remove soft tortilla to a paper towel and repeat with remaining tortillas.
    Pour enough enchilada sauce to coat the bottom of a large casserole pan.
    Dunk a tortilla into the sauce and cover both sides. Add more sauce as needed.
    Fill each tortilla with bits of chicken, cauliflower, onion, and queso fresco, and roll into shape.
    When pan is full of rolled enchiladas, top with remaining sauce.
    Cook at 350F until sauce bubbles.
    Remove and top with fresh cotija cheese and scallions.
    Serve with rice, beans, and cabbage, and garnish with avocado, cilantro, and sliced grape tomatoes.

     

    Roxanne Bracknell
    Celiac.com 06/22/2018 - The rise of food allergies means that many people are avoiding gluten in recent times. In fact, the number of Americans who have stopped eating gluten has tripled in eight years between 2009 and 2017.
    Whatever your rationale for avoiding gluten, whether its celiac disease, a sensitivity to the protein, or any other reason, it can be really hard to find suitable places to eat out. When you’re on holiday in a new and unknown environment, this can be near impossible. As awareness of celiac disease grows around the world, however, more and more cities are opening their doors to gluten-free lifestyles, none more so than the 10 locations on the list below.
    Perhaps unsurprisingly, the U.S is a hotbed of gluten-free options, with four cities making the top 10, as well as the Hawaiian island of Maui. Chicago, in particular, is a real haven of gluten-free fare, with 240 coeliac-safe eateries throughout this huge city. The super hip city of Portland also ranks highly on this list, with the capital of counterculture rich in gluten-free cuisine, with San Francisco and Denver also included. Outside of the states, several prominent European capitals also rank very highly on the list, including Prague, the picturesque and historic capital of the Czech Republic, which boasts the best-reviewed restaurants on this list.
    The Irish capital of Dublin, meanwhile, has the most gluten-free establishments, with a huge 330 to choose from, while Amsterdam and Barcelona also feature prominently thanks to their variety of top-notch gluten-free fodder.
    Finally, a special mention must go to Auckland, the sole representative of Australasia in this list, with the largest city in New Zealand rounding out the top 10 thanks to its 180 coeliacsafe eateries.
    The full top ten gluten-free cities are shown in the graphic below:
     

    Jefferson Adams
    Celiac.com 06/21/2018 - Would you buy a house advertised as ‘gluten-free’? Yes, there really is such a house for sale. 
    It seems a Phoenix realtor Mike D’Elena is hoping that his trendy claim will catch the eye of a buyer hungry to avoid gluten, or, at least one with a sense of humor. D’Elena said he crafted the ads as a way to “be funny and to draw attention.” The idea, D’Elena said, is to “make it memorable.” 
    Though D’Elena’s marketing seeks to capitalizes on the gluten-free trend, he knows Celiac disease is a serious health issue for some people. “[W]e’re not here to offend anybody….this is just something we're just trying to do to draw attention and do what's best for our clients," he said. 
    Still, the signs seem to be working. D'elena had fielded six offers within a few days of listing the west Phoenix home.
    "Buying can sometimes be the most stressful thing you do in your entire life so why not have some fun with it," he said. 
    What do you think? Clever? Funny?
    Read more at Arizonafamily.com.

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    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
    Premium ingredients, bakeshop delicious recipes, and happy customers were our inspiration from the beginning— and are still the cornerstones of Bakery On Main today. We are a fiercely ethical company that believes in integrity and feels that happiness and wholesome, great tasting food should be harmonious. We strive for that in everything we bake in our dedicated gluten-free facility that is GFCO Certified and SQF Level 3 Certified. We use only natural, NON-GMO Project Verified ingredients and all of our products are certified Kosher Parve, dairy and casein free, and we have recently introduced certified Organic items as well! 
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    Jefferson Adams
    Celiac.com 06/20/2018 - Currently, the only way to manage celiac disease is to eliminate gluten from the diet. That could be set to change as clinical trials begin in Australia for a new vaccine that aims to switch off the immune response to gluten. 
    The trials are set to begin at Australia’s University of the Sunshine Coast Clinical Trials Centre. The vaccine is designed to allow people with celiac disease to consume gluten with no adverse effects. A successful vaccine could be the beginning of the end for the gluten-free diet as the only currently viable treatment for celiac disease. That could be a massive breakthrough for people with celiac disease.
    USC’s Clinical Trials Centre Director Lucas Litewka said trial participants would receive an injection of the vaccine twice a week for seven weeks. The trials will be conducted alongside gastroenterologist Dr. James Daveson, who called the vaccine “a very exciting potential new therapy that has been undergoing clinical trials for several years now.”
    Dr. Daveson said the investigational vaccine might potentially restore gluten tolerance to people with celiac disease.The trial is open to adults between the ages of 18 and 70 who have clinically diagnosed celiac disease, and have followed a strict gluten-free diet for at least 12 months. Anyone interested in participating can go to www.joinourtrials.com.
    Read more at the website for Australia’s University of the Sunshine Coast Clinical Trials Centre.

    Source:
    FoodProcessing.com.au