Traveling Gluten-Free

The word ‘vacation’ can elicit a smile on anyone’s face.  There was a sad point in time where that word cause me anxiety, but today I’m as excited as the next person ready to escape their cubicle for a joyous week on the beach or touring a new destination.  Gluten-free dining has become easier to manage while away from your safe zones (your gluten-free kitchen, gluten-free tested restaurants and supermarkets), and traveling can be easy.  There are a few ideas I would recommend prior to making a trip, but even if it is last-minute like mine (yes we bought tickets to St. Thomas 10 days before we saw the seat fastened light while sitting on plane) it is manageable.

Prior to your departure research the area as much as you can.  Go online and see what restaurants are in the area you will be (such as your resorts and resorts close to you).  If you don’t have time I highly suggest packing travel friendly foods.  You must comply with airline regulations (please check with the airline as standards can and do change), but as long as the product has never been opened and is not a liquid.  Here you can find the contents of my last-minute trip.  Fortunately for me my boyfriend (who is such a good supporter) carried two loaves of pre-packaged gluten-free bread in his back-back 🙂

Here are the other travel-friendly foods that haven’t caused any issues in the airports:

• Gluten-free bread (Schar gluten-free white bread, Udi’s gluten-free omega flax & fiber bread, Glutino fiber bread are a few that travel ok)
• Jar of peanut butter – only Skippy or Jiff for me! (I also put this in the checked luggage)
• Glutino breakfast bars
• Enjoy Life granola bars
• Schar Cocoa Wafers – We need dessert too
• Jennie’s macaroons
• Ener-G Gluten-Free Pretzels
• Zone bars – some are gluten-free

Have other suggestions?  Please tell me as I’d love to incorporate new ideas!!

Crock-Pot Recipe: Gluten-Free Buffalo Chicken

The Philadelphia Eagles pre-season is here (I do live in Philly and have to support my teams!), and the regular season is not far off.  That said nothing says football like buffalo chicken, especially when it’s made with Franks RedHot Buffalo sauce – gluten-free of course 🙂  This is a simple, naturally gluten-free, tailgating dish that can be served multiple ways.  The first step is to get your chicken cooking while you prep for game day.  Having company over?  Or just two?  Not a problem, you can adjust the serving as needed. .  The following recipe is for two people:

Buffalo Chicken:

• 2 boneless, skinless, chicken breasts
• 2 T olive oil
• 12 oz Franks RedHot Original Buffalo Sauce

1. Put oil in crock pot and coat chicken
2. Pour enough Franks RedHot Buffalo Sauce to coat chicken, about 5 -7 oz (I love this sauce and always error on extra)
3. Set crock-pot on low for 8-10 hours
4. Once cooked, shred with two forks
5. Make into a wrap, sandwich or topping for salad

To fully complete this meal you need to incorporate the famous blue cheese and buffalo sauce pairing.  A salad is the perfect complement:

Salad with Blue Cheese Dressing:

• Romaine lettuce
• 1 green scallion
• 1 tomato
• 2 stalks celery
• Blue cheese dressing
• Crumbled blue cheese – enough to taste

1. Wash and chop vegetables
2. Toss vegetables in large mixing bowl and add dressing
3. Mix and top with crumbled blue cheese

Chicken Salad

Deep in the heat of summer and multiple burgers and hot dogs in, another refreshing dinner and portable lunch option is chicken salad. This dish is naturally gluten-free and is quite simple to make.  You can have this as a dinner option, which is best paired with pasta salad, or you can pack as a work-day lunch.  I like to switch-up the daily lunch menu by making a pound or two of chicken salad on Sunday for the upcoming week.

Chicken Salad

• 3-4 boneless, skinless chicken breasts
• 2 cloves of garlic (whole)
• 1 – 2 stalks of celery
• 1 small onion
• 1 T. of parsley
• Pepper
• Salt
• Mayonnaise (enough to your liking)
• Banana pepper rings – as a garnish

1. Trim and cut chicken into 1-in cubes.  Place chicken and peeled garlic in boiling water until cooked thoroughly.
2. While chicken is cooking begin dicing up onion and celery.  Place in food processor and pulse a few times until finely chopped.
3. Once chicken is cooked, drain and let cool for a few minutes.  Then add chicken to food processor and pulse until finely chopped.  Note:  you may have to do this in batches depending on the size of your food processor.
4. Once chicken and veggies are nicely chopped up, place in large mixing bowl and add in parsley, pepper, salt and mayonnaise.

You can eat this as a sandwich with your favorite gluten-free bread (as pictured) or you can put it in a corn wrap or use tortilla chips.  Top chicken salad with banana pepper rings, and however you prefer to eat it you will have a satisfying meal.

Pasta Salad

Hot summer and cool treats go hand in hand.  Why not cool dinners too?  A go-to dinner side (or complete meal if you want to add grilled chicken) is pasta salad.  Simple to make, holds up well in the fridge, and is refreshing during the summer heat waves.  This wouldn’t be a typical post if I dictated the exact ingredients – you can modify to your liking or use fresh summer ingredients readily available:

Pasta Salad

• Gluten Free Elbow Noodles (I tried the Wegmans elbow noodle and they hold up very well)
• 1 head of broccoli
• 1 small onion
• 1 bell pepper (red or green)
• 2 stalks celery
• 1 small cucumber
• 1/2 pint cherry tomatoes, sliced in half
• 1 can small olives
• 1 can beans (black beans or chick peas)
• 1 bottle of your favorite dressing
• Shredded mozzarella cheese

1. Cook pasta according to package directions.  Be sure to not overcook
2. While pasta is cooking, dice up all veggies and place in a large mixing bowl
3. Once pasta is cooked, drain and rinse, and add to large mixing bowl
4. Mix together all ingredients and add in your favorite salad dressing (enough to coat)
5. Top pasta salad off with mozzarella cheese