Category: Eating In


Feb
2013

Ben & Jerry’s is part of a balanced diet. Really.

categories: Eating In, Gluten-Free Products

Ice cream is one of my favourite snacks and Ben & Jerry’s make the best flavours. I love Cherry Garcia and a bout of PhD doubt generally requires a pint to get past.

 

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The company does not provide a list of their gluten-free flavours but states that all ingredients are clearly labelled. To quote,

Ben and Jerry’s has a very proactive approach to addressing the concerns of gluten-restricted and other food allergic individuals. We work closely with all of our ingredient suppliers, including packaging, to verify all ingredient components. This includes those ingredients in natural flavors, colors and spices that would be a concern to persons with sensitivity to gluten. We ensure that this information is then included on our product’s ingredient label.

If our product contains gluten, its presence would be indicated on the label by the words “wheat flour”, “flour”, or other sources of gluten such as but not limited to malt and oats. Should any of our products contain those grains (wheat, flour, barley, oats, rye, malt, etc.) the label would reference them. We understand that there are tricky ways that gluten can be missed. We assure you that we have researched our ingredients carefully, and we know exactly what is going into our ice cream.

They emphasise the importance of always checking the label in case something changes with their ingredients for that particular flavour. If you live near a Scoop Shop, don’t forget that cross-contamination is pretty much a given. Besides, why restrict yourself to a scoop when you can enjoy a whole pint.

Kiss kiss,

Bubbles

Cold Storage, Village Grocer and Jason’s all stock a variety of Ben & Jerry’s.


Feb
2013

Gluten-less, Thought-less Breakfast Parfait

categories: Eating In, Food Allergy Tips, Recipes
Breakfast Parfait
Breakfast Parfait

Breakfast is often the toughest meal of the day because: a) one is pressed for time, and b) one cannot think of interesting and delicious culinary delights so early in the morning. And yet, it is probably the most critical meal of the day because of its nutritional importance.

My solution? A healthy blend of dry and healthful ingredients that can be mixed and matched but still supply the morning nutrition essential for celiacs (and really, everyone).

I have glass jars full of: ground flax seed, powdered greens, chia seed, goji berries, raisins, cranberries, all types of nuts, fiber powder (you’ll want to make sure it’s  not made of gluten—Benefiber, psyllium husk, etc. are okay). To this, I add: coconut oil, wheat germ oil (a gluten-free kind), and honey. If I have fruit lying around, it’ll definitely go in as well (berries and bananas work particularly well). I add a small serving of gluten-free oats or corn flakes if I feel like it, both of which I can take in small proportions. Finally, the liquid part: almond milk or soy milk or rice milk, or even yoghurt or a yoghurt replacer. You can use real milk if the dairy doesn’t bother you.

Layered parfaits look nice but sometimes I just put it all in a bowl and lap up. Or in a smoothie as below, with some old bananas and other left over fruit. You can add some yoghurt and peanut butter to the smoothie to make it thicker and richer as well (check peanut butter label for gluten-free-ness).

Smoothie
Breakfast parfait in a Blender = Smoothie. Basically same ingredients!

This is my husband’s breakfast as well, and lately I’ve noticed that my house guests will readily join in. See? It’s not just us celiacs who could use a thought-free morning.

Peace,

Daisy