Pack your bags! We're going around the globe... gluten-free!

When I was officially diagnosed with Celiac Disease in 2009, one of my first thoughts was "how can I travel and see the world if I can't eat any good food?".

Then it hit me... If there was ever a good excuse to travel, this is the perfect one! Being gluten-free doesn’t have to mean taking something out of your diet. It can mean putting a lot more in... a never ending experiment. What better way to discover new food then to travel and look for it?

Now, I’m combining my love for travel with my love for gluten-free food and taking you on an adventure with me around the globe as we explore living and loving the gluten-free life.

Got your passport?


Wednesday, October 26, 2011

Warm stew on a cold, fall day

There is nothing like a warm home cooked meal during the fall months that you can just snuggle up with. Here is a recipe for a stew that is sure to be a healthy fall favorite.

Beef & Root Vegetable Stew
By: Sandy Pomeroy, Cooking Instructor, Goodness Me! - Hamilton, On

1 lb. stewing beef
2 tbsp coconut oil or ghee butter
1 organic onion, chopped
1 clove organic garlic, chopped
1 cup peeled and chopped organic carrots
1 cup peeled and cubed rutabaga
1 cup peeled and cubbed yams
1 cup peeled and chopped organic parsnips (optional)
1 tbsp sea salt
1-3 inch piece wakame, crumbled
2 cups gluten free beef or chicken broth
2 cups water
2 tbsp arrowroot flour (can be bought at your local Bulk Barn)

Brown beef on all sides over medium heat in coconut oil. Remove to casserole dish or slow cooker. Add onion and garlic to pan and saute until softened. Remove the onion and garlic and add to the beef. Pour a little beef broth into drippings in the pan and bring to a boil. Remove and pour over beef mixture. Add water, remaining beef broth, wakame, sea salt, carrots, rutabaga and parsnips.

Slow cooker: Turn to high and let simmer about 4 hours. Add in yams and simmer another 2 hours.
Oven: Place casserole in 325 degrees Fahrenheit oven. Let simmer for 2 hours. Add yams and simmer for another hour.

When beef is really tender and vegetables are soft, drain off the juices. Pour into a saucepan and bring to a boil. Whisk arrowroot and stir to thicken. Pour gravy back over the vegetables and serve.

From my home to yours,

The Gluten Free Passport