Spaghetti Squash and Shrimp Lo Mein

I love spaghetti squash-as long as it is properly cooked. Most recipes say to bake it until a knife inserted in the shell enters easily. In my experience, the strands will separate and have a more “al dente” texture if you test the squash by piercing the flesh, not the shell. Then, the slightly sweet strands have a good body and texture to carry a tasty sauce like this one. If you want to avoid soy, use fish sauce instead.

Calling All MEN of GLUTEN-FREE: Celiac Disease NEEDS YOU

NEEDED ‘REAL MEN’ of GLUTEN-FREE This May is Celiac Awareness Month so let’s RAISE AWARENESS!! Yep, it has been almost a year since that fateful day Hoda on Today Show said in not so many words, that gluten free men were not ‘REAL MEN’ and a “TURN-OFF”. Apparently a man asking if there is an ingredient in his meal that […]

Five Reasons to Keep a Food Journal

It’s a busy day at the office.  Your schedule, packed with meetings and conference calls, overtakes the lunch hour.  Thankfully, someone ordered in sandwiches and salads at the last minute.  You return to your office between meetings, grab a gluten free cookie from your stash, a cup of coffee, and head to the boss’s office.  […]

2 gals yoga

Side Effects of a Gluten-Free Diet and How to Manage Them

If you’ve been diagnosed with celiac disease, you probably know all about the painful and uncomfortable physical and mental symptoms and are glad to be rid of them with a gluten-free diet. However, staying away from gluten doesn’t mean that your health and well-being are guaranteed, although fortunately you have taken a major step in […]