Posts Categorized: GFG exhibitor!

Come and get it!

GFG_PRODUCT IMAGE_digital

 

Here’s a sneak preview of some of the products you can score at Gluten Free Garage. We’re handing out free tote bags for your gluten-free loot!

  For the first 1,000 people who come through the doors of Wychwood Barns on Sunday May 1st.

Entrance is on Christie Street. Doors open at 10 am.

Our new bags for #GFG16 will also feature the logos of our Gold sponsors Italpasta and Fiesta Farms, the official grocer of GFG.

Photo by Franco Deleo

You can call me Al(fredo)

Spinach and bacon spaghetti alfredo

Alfredo gets a shake-up with the addition of bacon, spinach and GF spaghetti.

 

Gluten-Free Spinach and Bacon Spaghetti Alfredo
Prep Time: 10 minutes | Cook Time: 20 minutes | Makes: 6 servings

Ingredients
1 pkg (340 g) Italpasta Gluten-Free Spaghetti
4 slices bacon, chopped
1 cup (250 mL) whipping cream (35%)
3 tbsp (45 mL) butter
1/3 cup (75 mL) grated Parmesan cheese (approx.)
4 cups (1 L) fresh baby spinach
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper

Instructions
Cook spaghetti according to package directions; drain.

Meanwhile, in large skillet, cook bacon over medium heat for 6 to 8 minutes or until crispy; transfer to paper towel. Wipe pan clean with paper towel, discarding fat.

Add cream and butter to pan; bring to boil. Boil for 2 minutes; add pasta, cheese, spinach and bacon. Toss for 2 minutes or until well coated and spinach is wilted. Season with salt and pepper to taste. Serve with additional Parmesan cheese.

Tip: Substitute pancetta or prosciutto for bacon if desired.

Italpasta is a Gold sponsor of Gluten Free Garage.

 

 

Life’s a picnic with Meghan and Josh

Meghan Telpner UnDiet Cookbook 3

The couple that UnDiets together, stays together (Photo: Catherine Farquharson)

 

5 QUESTIONS for nutritionists Meghan Telpner and Josh Gitalis

What’s your motto?
Meghan:
Today is the day!
Josh: The best way to get started is to get started.

3 things you’d bring to the desert island
Meghan:
Assuming it’s a desert island ripe with fruit trees and wild greens:
1. Josh Gitalis
2. A solar-powered high-speed blender
3. A hula hoop

Josh:
1. Meghan Telpner
2. A knife (I’m practical like that)
3. My ukulele

Why gluten free?
Meghan: Why not gluten free? I have a gluten sensitivity and have been in remission from Crohn’s disease for a full decade on a gluten-free diet. I first went gluten free in 1998 when I was diagnosed with depression and almost instantly the cloud lifted. I went gluten free again as I began developing symptoms of IBS in 2004. In the last three years, Josh and I have been strictly gluten free after we each did our own respective research. My feeling has always been “when in doubt, get it out.” To maintain optimal health and stave off inflammation and brain degeneration, I opt for a complete gluten-free life. In 2016 it’s remarkably easy, especially compared with what I went through in 1998 during my first attempt.
Josh: Having worked with hundreds of clients with serious health issues, I have seen the problems that gluten causes for people. I have also scoured the research on the topic and it has been substantiated by science that no one can properly digest gluten. Since I am always trying to better myself health-wise, gluten is thus not a part of my healthy diet and lifestyle.

What’s your go-to gluten-free breakfast?
Meghan:
I have two favourites: my Almond Bread (see recipe below) with ghee usually alongside a fat-rich elixir, which includes Josh’s Elixir blend, some healing herbs and loads of fat.
Josh: I usually enjoy a paleo-style nut bread with ghee and a hot elixir with a variety of herbs, some healthy fat, collagen, and sometimes a drop of cinnamon essential oil.

Tell us a little-known fun fact about you.
Meghan:
I started a cooking school without having any idea how to cook! I really wanted to learn and to help people gain confidence in the kitchen. My first cooking class in 2008 included six recipes, the only six things I knew how to make.
Josh: In my first-year university kinesiology class of 1,200 peers, I was the fastest speed walker. I still often pass people on the sidewalk.

 

TKTK

This simple Grain-Free Almond Bread may replace your favourite bread.

 

Grain-Free Almond Bread
Prep time: 15 minutes | Cook time: 50 minutes | Yield: 1 loaf

Ingredients
½ cup cashew cream*, coconut kefir or organic yogurt
1 tbsp apple cider vinegar
2½ cups whole raw almonds
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup chia seeds
¼ cup arrowroot starch
2¼ tsp baking powder
½ tsp baking soda
½ tsp salt
3 large eggs, or 2 servings of chia paste
2 tbsp olive oil
1 tbsp coconut syrup (optional)
2 tbp sesame seeds (sprinkled on top)
1 tsp rock salt (sprinkled on top)

*cashew cream: blend 1 part soaked cashews with 2 parts water

Make It Like So
Preheat the oven to 325°C. Grease and dust a loaf pan.

Mix together cashew cream and cider vinegar and set aside.

Grind almonds, pumpkin seeds, sunflower seeds and chia seeds in a food processor, coffee grinder or high-speed blender until you have a fine meal.

Transfer to a bowl and stir in starch, baking powder, baking soda and salt.

In a separate bowl, mix together the wet ingredients—eggs/chia paste, cashew cream, oil and coconut syrup.

Mix wet and dry together until there are no lumps, but don’t over-mix. Pour into the pan and smooth the top. Sprinkle with sesame seeds and rock salt.

Bake for about 45-50 minutes—until a toothpick inserted in the centre comes out clean and feels firm when you press down. Allow bread to sit for about 5 minutes before removing it to a cooling rack. Best stored wrapped in the fridge.

Dynamic duo Meghan and Josh will inspire you to have “A Happy and Awesome Gluten-Free Life” at noon in The Stop at Gluten Free Garage!

Joy McCarthy, smoothie operator

Joy+Vienna

New mama Joy with baby Vienna

 

5 QUESTIONS for holistic nutritionist Joy McCarthy of Joyous Health

What’s your motto?
Eat and live joyously for a healthy, vibrant body and mind.

3 things you’d bring to the desert island.
My hubs, my baby girl and coconut oil. The cats no longer make the cut!

Why gluten free?
In my early 20s, I had so many digestive issues, anxiety, skin problems and hormonal imbalance. It wasn’t until I took a break from gluten that I finally freed myself from the prison of health issues.

What’s your go-to gluten-free breakfast?
A smoothie. I eat a smoothie every single day. Of course, it changes every day based on what ’s in my fridge, but it truly sets the stage for a joyous day.

Tell us a little-known fun fact about you.
I love pop music and I love singing but I have THE WORST voice of all time!

 

Joy McCarthy's Green Beauty Smoothie

Take a sip: Joy McCarthy’s Green Beauty Smoothie

 

Green Beauty Smoothie

½ avocado
1 banana
2 tbsp chia seeds
Thumb-size ginger root
Handful spinach
½ cup frozen pineapple
Spoonful coconut butter
Water or nut milk to desired consistency

Blend, sip, enJOY!

 

Joy McCarthy will show you how to “Power Up Your Smoothie with Superfoods” at 11 am in The Stop at Gluten Free Garage!