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About pamelaD

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    northern Chicago 'burbs
  1. The Empress at 2043 W. Broad (just a few blocks east of the science museum). They serve breakfast/lunch from 6:30am till 2pm. The Chef and manager both have Celiac. Amazing, upscale food. I have also seen "Sprouts", but have never been there. They supposedly have a gluten-free menu, too. It is located near the Cathedral on Morris. Good Luck, Pam
  2. I am also a workout fanatic... I was so sick just before I was diagnosed and lost ~25 lbs (down to about 105) and could not do my usual workout: short of breath, weak, tired. As I started to feel better and wanted to get back to physical activities, I discovered yoga. I started slow and fell in love with it. Now - 6+ years later, I do my cardio workout in the gym in the morning and then go to my yoga studio 3-5 times a week in the evening and on weekends. Seriously- start back slow... don't push it. Take care of yourself. Yoga, for me, was the perfect way to get back into feeling better physicaly. Good Luck, Pam
  3. I made these last weekend and they were yummy! http://www.elanaspantry.com/banana-cream-pie-cupcakes/ Pam
  4. Here is how I make my husband's favorite sweet potato dish: - boil up, drain, and mash sweet potatoes (about 6-8?) - add a little orange juice (about half a cup?) - add some cinnamon (a few teaspoons), nutmeg (half a teaspoon), any other spices you want - add some brown sugar (half a cup to over a cup, depending on how sweet you want it) - add some egg (about 2) - beat everything up well and spread into a pan (9X13) - bake at 350 for about 40 min - put a layer of small marshmellows on top and bake for just a few more min to melt them. As you can see, I don't usually follow a strick recipe, just kind of throw everything together. So much depends on how big the sweet poatoes are, how big the eggs are, how much spice and sugar you like, etc... have fun! P
  5. Happy birthday and may God bless you today!

  6. Here is our favorite chicken stew: 1 large or 2 small onion, chopped up 1 large or 2 small green pepper, chopped up 2-6 jalepenos, just the green parts, chopped up 6 boneless, skninless chicken thighs 1 can chopped tomatoes with juice 2-4 tablespoons fresh lime juice genous amount of these seasonings to taste: cumin, oregano, garlic powder, black pepper, salt optional: some chipolte either the powdered or from the can. Place in crockpot (in the order of this list) and cook on med for 6 or so hours.
  7. My favorites with gluten free menus are: Wildfire Weber Grill Adobo Grill Vinci They all have websites if you google them... Have Fun, Pam
  8. I think your best bet would be Bunky's. It is a cute and fun place and they are so nice there. From I-90: exit Rt12/18 west then, exit onto Monoma Dr. then just keep going on Monona... it turns into Atwood(?), I think. You'll pass the bontanic gardens on your right then the road will bend off to the left and you'll be in an older part of town. Look for Bunky's on the left. They have a little parking lot there, too. Here is the Bunky's wesite that includes a map: http://www.bunkyscafe.net/ Have Fun, Pam (in IL, but with a sister in Madison)
  9. Thanks! Loved the list. A question about Japan: Do you have to worry about soy sauce? Or is the soy sauce mostly wheat-free in Japan? We go for sushi alot and I take my own gluten-free soy sauce, because all they seem to use in the US is kikomen (wheat is the second on the ingredient list after soy!). I can't wait to go to London or Oz/NZ since they are so gluten-aware! Thanks again, Pam
  10. The type of gluten not allowed for Celiacs is found in: Wheat Spelt Kamut Barley Rye Oats are controversial because there are two possiblilities: 1) a celiac person is reacting to the protiens in the oats, or 2) the oats are contaminated with wheat. I will not risk eating Quacker Oats, but do occasionally eat McCanns and BobsRedMill (the regular, not the special gluten-free ones) and do not have a reaction. There are now several companies that make Gluten Free oats, meaning they are totally free of wheat contamination. Good Luck, Pam
  11. I had no idea about mixing / baking times till I tried it. (I tend to 'wing it' when baking which is not always a good thing!) It really turned out great and will be a yummy holiday desert. Here is what I did: mix all dry ingred. (used my generic gluten-free flour mix) including 2 teaspoons of X.gum beat all wet ingred (including brown sugar) with hand mixer (melt butter) Add dry ingred and beat on low for a min or so. pour into a bundt pan ('pam' sprayed) and baked at 350 degrees for about 40 min. I plan to make a frosting to drizzle over it by mixing a few tablespoons of rum with powdered sugar. Oh Boy. Happy Holidays! Pam
  12. Hi everyone, I would love to make an eggnog cake for a holiday party I am going to. I found this recipe: 2 cups flour 1 tablespoon baking powder 1 teaspoon nutmeg 1 1/3 cups brown sugar 1/2 cup butter 3 eggs 1 cup eggnog 1 teaspoon vanilla - mix and bake at 350 degress. I'll bet I can just sub my gluten-free flour mix (rice flour, sweet rice flour, tapioca and potato flour) and add few teaspoon of Xanthum gum. And instead of two round pan for a layer cake, maybe I will use a bundt pan? What do you think? Thanks, Pam
  13. Farro is made from a very close relative of wheat. It is NOT gluten free.
  14. I was definately glutened by the Hodgson's mills buckwheat flour. I added some to Pamela's pancake mix to make buckwheat pancakes and had a definate gluten reaction. P
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