After a long pause on social media, I’m pleased to announce the opening of 99 BANK.
An eclectic restaurant located in New York city’s West Village offering an entirely gluten-free menu.
My business partner Michelle and I would like to thank all of our friends, the Celiac community and our neighbors for your support. Stay tuned for our opening date this month!
After a long pause on social media, I’m pleased to announce the opening of 99 BANK.
The star of this salad is the Anjou pear. These pears are extremely juicy, with a hint of citrus, perfect for salads.
1/2 a peeled Anjou Pear thinly sliced
2 cups wild baby arugula
1/2 a ball of burrata cheese chopped and crumbled.
1 tablespoon cold pressed extra Virgin olive oil
1/3 cup roughly chopped organic raw walnuts
a sprinkle of Maldon Sea salt flakes
1- Place the cleaned & dried arugula, walnuts( reserve a few of the walnuts for the top of the salad) and salt in a large mixing bowl. Add the olive oil and toss to coat.
2- Transfer the ingredients to a serving bowl.
3- Sprinkle the chopped Burrata over the top of the salad.
4- Thinly slice the pear on a cutting board , saving the juice.
5- Fan the pear slices over the top of the salad, then pour the remaining pear juice over the top of the pears.
6- Sprinkle the remaining walnuts over the top of the plated salad.
1 cup Arborio rice ( I use Lundbergs. Always check to see where the Arborio is manufactured to ensure no cross contamination has occurred during packaging. )
4-5 cups homemade chicken stock
½ cup dry white wine
2 shallots chopped fine approx 1/3 cup
1/4 cup thinly sliced asparagus (cut on angle) or ½ cup of fresh English peas
½ pound medium shrimp cleaned and deveined, approximately 14 pieces
1/3 cup freshly grated Parmigiano Reggiano
2 tablespoons extra virgin olive oil
1 pinch Spanish saffron (approximately ¼ teaspoon)
-fresh ground pepper
1- Place 5 cups of homemade chicken stock in a large pot and heat over low flame .
2- Once the shock is warm, remove one cup and set aside. Drop the saffron in the cup of stock to dissolve. Set aside.
3- Heat olive oil in a large skillet over medium flame.
4- Add chopped shallots and stir until they are translucent.
5- Add rice and continue to stir until the mixture has absorbed the olive oil, the pan should start to appear dry, don’t brown the rice or shallots.
6- Pour in white wine, you should hear it sizzle when it hits the pan. Continue stirring until all the wine is absorbed.
7- Add the saffron infused cup of warm stock, and continue stirring until absorbed.
8- Repeat the process, by adding another cup of stock to rice and stir till absorbed.
9 – Add another cup of stock and the asparagus or peas. Stir until the stock is almost absorbed. Move to a plate and set aside
10- Place the shrimp in the pan and add 2 tablespoons of stock to ensure the starch in pan doesn’t burn. Cook 2-3 minutes each side or until the shrimp turns pink. Don’t over cook them.
11- Return the rice and veggies to the pan and combine.
12- Add a cup of stock and continue stirring. Scraping the bottom of the pan to release the shrimp flavor until all stock is absorbed.
13- Taste the risotto at this point and see if you need the 5 cup of stock or if its ready.
14- Stir in the Parma and serve immediately.
Note: This risotto also makes a great side dish for 4 people to accompany a meat or fish dish.
You’ll be shocked how easy it is to make homemade gluten -free gnocchi. Gnocchi is traditionally made with potatoes, eggs, salt and semolina flour. With just a few substitutions you can transform this normally glutenous dumpling into a delicious gluten- free dish. This recipe is from my new cookbook “The Missing Ingredient Living Gluten -Free”.
– 3 large organic Russet potatoes (baked)
– 1 large organic egg
– 1 organic egg white
– 1 cup Parmigiano Reggiano
– 1/2 cup Organic whole milk Ricotta cheese ( most ricotta cheese is safe but always check ingredient list and manufacturing process to ensure that there is no cross-contamination)
– 3/4 cup of your favorite Gluten -free all purpose flour ( corn-free ) plus 1 tablespoon
– 3-4 Torn fresh basil leaves
-1/2 teaspoon sea salt
-1/2 teaspoon of ground black pepper
1-Preheat oven to 400
2- Wash potatoes and place on middle rack ( do not wrap in foil , you want a dry potato)
3- Bake for approximately 45 minutes to an hour depending on your oven. You should be able to push a fork into the potato with ease when they are done. Remove from oven and allow to cool.
4- Rice the cooled potatoes using a ricer
5- Place the riced potatoes in a large bowl. Then add all the other ingredients. Using your hands combine well to create the dough.
6-Flour a large cutting board. Divide dough into smalls balls about the size of a tangerine.
7- Using the palm of your hands begin to roll the dough back and forth until it begins to form a long log about 1/4 inch thick.
8- Cut the roll every 1/4 inch to form the gnocchi. Repeat 7 & 8 with the remaining dough.
9- Place a large pot of salted water on the stove and bring it to a rolling boil.
10- In batches, drop gnocchi into the boiling water.
11- When the float to the top , they’re done.( about 3 minutes)
12- Place in a large serving bowl and cover with your favorite tomato sauce or cream sauce.
13-Top with torn basil and Parma. Serve immediately .
I am always looking for foods containing high levels of vitamins A,D,E and K which are fat soluble vitamins to include in my diet. Fat soluble vitamins are those vitamins that require a good source of “healthy fat” (such as olive oil or coconut oil ) present in order for the body to absorb them properly. Celiac’s have an interruption in the absorption of fat soluble vitamins therefore most of us will experience being deficient in these vitamins at some point or another.
We have all heard how sweet potatoes are a healthy choice and pack a powerful nutritional punch. They are packed with vitamin A, their skin is a great source of fiber, they also contain B vitamins, vitamin C and numerous minerals that definitely make them worthy of their reputation.
That being said , I have never really liked eating sweet potatoes. I find them starchy, sweet and extremely filing. Recently, I discovered organic baby sweet potatoes or organic baby jewel yams as they are called in some stores. They are the perfect size, have a great texture and have just the right amount of sweetness.
I want to mention that yams and sweet potatoes are not the same thing. Above I mentioned the two ways that I have seen this particular variety of sweet potato labeled in stores so you don’t get confused when you are looking for them.
Here is an easy way to prepare these healthy little tubers. Hope it gets you eating sweet potatoes!
1- 8 organic baby sweet potatoes with skin on sliced in half lengthwise ( the larger ones I quarter).
2- 1 heaping teaspoon of raw, organic coconut oil ( should be soft enough to work with)
3- Pinch of Sea Salt
4- Cholula original hot sauce ( as of the date of this post the company says its gluten free)
Preheat oven to 425
1- Wash the sweet potatoes.
2- Dry them off with a paper towel. Make sure they are completely dry.
3- Cut sweet potatoes and place in large bowl
4- Add the Organic raw coconut oil. Using your hands massage the oil into the cut sweet potatoes until they are all lightly coated
5- Sprinkle with Sea salt and toss to coat
6- Lightly coat a cookie sheet with coconut oil, and arrange potatoes flesh side up
7- Place in oven and roast for 25-35 minutes depending on your oven. Flip the potatoes after 15 minutes or half way through the roasting process.
8- When they are crisp and browned remove from oven and place on a serving dish.
9- Drizzle with hot sauce. Serve
Halloween is a very exciting time to be a kid and a very scary time to be a parent of a child with Celiac or food allergies. I have fond memories from my childhood of going trick or treating until my plastic pumpkin was filled to the top. Then sitting in my living room with my friends and trading our favorite candy. My parents always made me give a portion to the local charities that provided services for kids that were in the hospital, so they would not miss out on the festive Halloween fun!
-Two ways to make sure your kids are safe this halloween as they make childhood memories that will last a life time.
1- Be mindful that just because last year the candy was safe for your child with a specific food restriction, does not mean that this year it is. Manufactures can change there facilities or practices so to be safe always check with them directly.
2-Visit reputable sources such as The Celiac Disease Foundation or the Food Allergy and Anaphalaxis Network for safe candy lists and non-food treat ideas.
The Celiac Disease Foundation link; http://celiac.org/live-gluten-free/gluten-free-lifestyle/gluten-free-candy-list/
Food Allergy and Anaphylaxis Network ://blog.foodallergy.org/2014/10/06/the-teal-pumpkin-project-for-an-allergy-friendly-halloween/
Wishing you and your family a safe Halloween !
1 1/4 lbs. Chopped dark meat turkey
2 tablespoons extra virgin olive oil
2 tablespoons homemade chicken stock
1/2 cup finely chopped onion
1 1/2 cup finely chopped broccoli florets
2 cups chopped baby spinach leaves ( remove stems)
5 large crimini mushrooms caps finely chopped
1 small carrot finely chopped
1 tablespoon dijon mustard
1/4 teaspoon sea salt
1/4 ground pepper
5 to 6 strips of thick cut bacon
1/2 cup of your favorite tomato sauce
Preheat oven to 350 degrees
1- Place a large skillet over medium heat and add the olive oil.
2- Add the garlic and onion and stir , do not brown.
3- Then add the carrots, broccoli and cook till tender. ( about 4-5 minutes)
4- Add the spinach, mushrooms, chicken stock, salt and pepper.
5- Stir frequently for about 4 minutes or until the spinach is wilted and mushrooms have released their water.
6- Remove from heat, drain the liquid from the veggies in a colander by pressing the veggies against the side of the colander with a spoon. Don’t get nuts about it as you want some moister left after they drain. Place aside to cool at room temperature.
7- Place the turkey meat in a large mixing bowl. Combine the cooled veggies, dijon mustard and the egg into the meat using your hands.
8- Place the mixture into a loaf pan and form the meatloaf by tucking around the edges.
9- On a flat surface layout a large piece of saran wrap.
10- Place the bacon strips tightly side by side. Then flip the loaf pan on top of the center of the bacon slices and hit the bottom of the loaf pan to release the meatloaf.
11- Wrap the bacon around the meatloaf until both ends meet.Then do the same with the saran wrap to form the loaf.
12- Line a medium size baking sheet with foil. Grab the ends of the saran wrap and flip the meatloaf onto the baking sheet. Remove the saran wrap slowly by titling the loaf back and forth. Gently push the ends of the loaf towards each other and do any reforming that is required from a sloppy flip.
13- Pour 1/2 cup of your favorite homemade tomato sauce over the top of the loaf and bake for 35-45 minutes or until the internal temperature is 165.
13-Before removing the loaf , broil for 2-4 minutes to crisp the bacon. Watch it carefully or you will dry out your loaf.
14- Let the loaf sit for 5 minutes. Then cut into slices, cutting each slice so it is wrapped in its own slice of bacon.
Serve with a mixed green salad.
A grain-free breakfast is a great way to start your day. Replacing your toast with an avocado gives your body a healthy source of fat to help it absorb fat soluble vitamins A,D,E and K from the foods we eat. You will love the way you feel after eating this winning combination.
1/2 a small ripe organic avocado
2 slices organic bacon
1 poached pastured egg
1 cap full of Apple Cider vinegar with the mother
fresh herb: I recommend either a torn basil leaf or torn cilantro
salt and pepper to taste
1-Fill a small sauce pan with water and add the cap full of apple cider vinegar
2- Place saucepan over medium-low heat until you see little bubbles coming to the top of the surface.( you don’t want a rolling boil.)
3- While you are waiting for the water to be ready , put the bacon on a cookie sheet and place it in a preheated oven at 425 degrees. (Should take about 15 minutes. Turn bacon at the half way point ( 7 1/2 minutes) to ensure a nice crisp slice of bacon that is easy to crumble when it’s done.)
4) Slice the avocado down the middle from top to bottom in a circular motion. Then twist the avocado to separate. Use the half that doesn’t have the pit still attached. Rap the remaining half leaving the pit attached ( this will keep it from getting black) and store at room temperature until you use it.
5) Crack the egg shell and drop the whole egg slowly into the simmering water. Cook for about 3-5 minutes depending on your stove.
6- Slice a small piece off the bottom of the avocado so it sits evenly on a plate.
7- With a slotted spoon remove the egg from the water, and place it in the center of the avocado.
8- Top with crumbled bacon and torn herbs. Salt and pepper to taste.
*** For those of us living with Celiac Disease it is very important to get as many good sources of fats in our diet since our bodies have trouble absorbing fat soluble vitamins A,D,E and K. Incorporating avocado’s, Cold Pressed Extra Virgin Olive Oil and Organic Raw Coconut oil into our diets helps ensure that our bodies have the tools to absorb these very important vitamins.
Great Chili is a must have at any Super Bowl party. This is a delicious recipe that goes perfectly with BARD’S Sorghum malt gluten-free beer! Your gluten-free guests will love you for serving this winning combination.
1- 1 lb ground turkey meat ( 50/50 mix of white & dark meat or all dark meat)
2- 6 large tomatoes ( skin removed) see instructions below.
3- 1 medium onion, finely chopped.
4-4 garlic cloves, finely chopped.
5- 2 tablespoons extra virgin olive oil
6- 1 stalk of celery, finely chopped
7- 2 small ears of corn, kernels removed from cob. ( trader joe’s has fresh corn year round). If you are unable to find fresh corn, I would use frozen over canned. (approximately 1/2 cup.)
8- 1 red pepper, finely chopped.
9- 1 jalapeno, seeds removed, finely chopped.
10- 2 teaspoons fresh Cilantro, finely chopped.
11- 3 tablespoons tomato paste.
12- juice from 1/2 a lime
13- one 15 oz can organic kidney beans , rinsed thoroughly.
14- 1 teaspoon chili powder.
15- 2 teaspoons sea salt.
16- 1/4 teaspoon of fresh ground black pepper
17- 1/4 teaspoon cayenne pepper.
18- 1/2 cup of water
19- 1/2 cup sharp cheddar cheese.
20- your favorite GF corn chips.( a thicker chip is best)
1- Bring a large pot of water to a boil.
2- Drop the 6 tomatoes into the pot for 2 minutes, until skin splits.
3- Remove tomatoes from water and let cool so you can handle them.
4- Remove the skin from the tomatoes and discard.
5- Roughly chop the tomatoes and set aside
6- In a large pot add 1 tablespoon of olive oil and heat over medium heat.
7- Add garlic, onions, celery and a pinch of salt. Cook until onions are translucent. ( 2-3 minutes)
8- Add the turkey meat and combine.
9- Stir the mixture frequently to ensure Turkey is thoroughly cooked.
10- Strain the turkey,onion , garlic, celery mixture to remove an excess liquid. Put aside.
11- In the same pot add 1 tablespoon of olive oil, red pepper and jalapeno.
12- Cook the peppers until tender but still firm.
13- Stir in the Cilantro and lime juice and scarp the bottom of pot (deglaze), cook for one minute.
14- Add the cooked Turkey mixture back in the pot and combine.
15- Stir in the chili powder, salt, black pepper and cayenne pepper
16- Add chopped tomatoes, 1/2 cup water , kidney beans, and corn.
17- Cook uncovered for 40- 45 minutes for a thick chili ( which I recommend) or covered for a thinner chili.
18- Place 1/3 of the Chili in a large serving bowl and sprinkle with a layer of cheese.
19- Repeat this two more times until you have all the Chile in the bowl and the top is covered with cheese.
20- Place Chili in the middle of a plater and surround with corn chips for dipping.
Serve with a cold Gluten-free beer.
Enjoy the game!
Homemade soups made with fresh stock are highly nutritious and a great way to stretch your food dollar. This is a simple inexpensive and delicious lentil soup recipe. Enjoy!
1- 1 cup of uncooked organic lentils ( soak in water overnight at room temp.) this will turn in to 3 cups of lentils.
2- 4 cups homemade chicken stock ( see chicken stock recipe)
3- 2 cups of water
4- 1 finely chopped carrot
5-1 finely chopped shallot
6- 2 cloves of garlic finely chopped
7- 1 stork or celery, finely chopped
8- 1/2 teaspoon of sea salt
9- 1/4 teaspoon ground black pepper
10- 1 1/2 tablespoons of extra virgin olive oil
1- Place large pot over medium heat.
2- Add olive oil, garlic and shallots.
3- Sautee over medium heat until they are translucent, ( about 2 minutes), stir frequently.
4- Stir in carrots, celery, salt and pepper.
5- Cook until the carrots are soft, approximately 5 minutes, stirring frequently.
6- Remove lentils from water and rinse under cool water.
7- Stir in lentils.
8- Add stock and water.
9- Bring to boil.
10- Reduce heat, stir, cover and simmer for 1 to 1 1/2 hours or until lentils are soft, yet firm.
11- During the cooking process skim the top of the soup from time to time, to remove any foam that forms .
12- Some of you may want to add more salt, that’s up to you.