Have you ever gone out to eat and the only safe option on the menu is a salad? This is probably a familiar scenario to someone with celiac disease. Sitting at a table with friends and family, left with little options for food, can be a very isolating experience. Luckily restaurants have become more aware and this is happening less and less. Today, it’s unusual to find a restaurant that doesn’t know about gluten. However there are still restaurants out there that don’t offer variety on their menu and hire staff that are ill trained regrading gluten allergies and intolerance’s. There are also restaurants that will write on their menus “no substitutions”. This too can very disheartening to a patron with a gluten allergy. Leaving the bread off a dish ultimately is what determines whether or not a celiac can order the meal of their choice.

While it’s comforting to dine at restaurants with gluten-free menus, it isn’t imperative in assuring that you can have a safe and gluten-free meal. We have found that many restaurants, who don’t offer a gluten free menu, are still very knowledgeable and equipped. The most important step you can take ,in assuring a delicious and safe meal, is to call the restaurant before going. But instead of asking if they have a gluten-free menu, ask if they can easily accommodate a gluten-free guest. Ask if their current menu is intrinsically gluten-free and if their staff is knowledgeable about gluten allergies. Sometimes a restaurant may offer a menu that is intrinsically gluten-free, therefore a separate gluten-free menu isn’t necessary.

We need to do research and take the problem into our own hands. Sometimes it’s a nuisance and it would be easier to not have to worry. However, doing a little bit of leg work beforehand can make the dining out experience a lot less stressful.
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Southwestern Turkey Burger
Makes 8 burgers

3 lbs ground turkey
1 jalapeno seeded and chopped fine
1 small red bell pepper chopped fine
½ cup red onion chopped fine
¼ c finely chopped cilantro
1 T ground coriander
1 T ground cumin
2 tsp black pepper
1 tsp cayenne pepper
Salt (to taste)
Pepper jack cheese
Romaine Lettuce
Julienne Carrots
Gluten Free Bun

Method: Mix all ingredients together and mix thoroughly. Form into 7 ounce patties. Season well with salt and grill until internal temperature is 130F.
*Garnish with sliced avocado, pepper jack cheese, shredded carrots and lettuce.

We get so many requests to be sold at different stores throughout the country. We wish we could be so everywhere! Don’t forget it is our mission to feed as many gluten-free mouths and stomachs as possible! We have found in a very short time that stores tend to respond to customer requests quicker than manufacturer requests. So with that being said, request our products to your local retailer! Trust us: it works! We have had many stores pick up our brand solely do to customer requests. We also offer a retailer request form on our website which can be found here:
www.feel-good-foods.com/where_to_buy

We will be working hard behind the scenes too! We are growing faster each day and plan to continue our distribution in the hopes that everyone will have access to our products one day soon.

Chef Tryg’s Guacamole

4 avocados, peeled
1/2 medium red onion, diced
1 tomato, diced
1 lime, juiced
1 jalapenos, seeded, bruniose
1/4 bunch cilantro, chopped
1 dash cayenne pepper
1 T salt
1/4 tsp black pepper

Method:
Combine all ingredients in bowl and mix well.

Guacamole goes well with corn chips, on a sandwich, or even with a plate of veggies! Plus it’s a healthy snack as It contains a high concentration of vitamins, nutrients and a beneficial ratio of fats.

Serves 4

3 1/2 pounds beef short ribs, cut into 3- to 4-inch pieces (have your butcher do this)
1 teaspoons kosher salt
3/4 teaspoons freshly ground black pepper
1 tablespoons canola oil
1 large onions, roughly chopped
2 carrots, roughly chopped (about 1 1/2 cups)
3 stocks celery, roughly chopped (about 1 1/2 cups)
1 small fennel bulbs (stalks discarded and bulbs roughly chopped )
1 lemongrass stalks, root ends trimmed, tough outer leaves discarded, and finely chopped
1 tablespoons garlic, minced (about 2 cloves)
1 tablespoon ginger, minced
1/2 cup rice wine vinegar or sake
1 cup gluten-free soy sauce
2 whole sprigs fresh thyme
2 dried bay leaves
1 cup *cranberry-teriyaki glaze
Sprinkle short ribs with salt and pepper

In large heavy stockpot over high heat, heat oil until hot but not smoking. Working in batches, sear ribs, turning occasionally, until brown on all sides, about 10 to 12 minutes. Transfer as browned to plate, reserving rendered fat in pan. Add onions, carrots, celery, fennel, lemongrass, garlic, and ginger and saute, stirring frequently, until soft, about 10 minutes. Add rice wine, soy sauce, thyme, and bay leaves, salt and pepper. Return short ribs to pot and add water to cover. Bring to boil, then reduce heat to low, cover, and simmer 3 1/2 hours, then brush with glaze. Continue cooking, brushing with glaze every 5 minutes, until meat is very tender and falling off bones, about 4 hours total. Transfer ribs to serving dish, brush with glaze, and serve.

Cranberry Teriyaki Glaze
1/2 large red onion, sliced
1 1/2 teaspoons minced ginger
1/2 cup dried cranberries
Zest and juice of 1/2 orange
1/2 cup gluten-free soy sauce
1 cup cranberry juice
1/4 cup sugar
3 tablespoons canola oil
Kosher salt and freshly ground black pepper, to taste
Preparation
In a saucepan coated lightly with oil over high heat, sauté the onions, ginger and dried cranberries until soft, about 5 minutes. Add the orange zest and juice, soy sauce, cranberry juice, and sugar and bring to a simmer. Reduce by 50 percent over low heat, about 10 to 15 minutes. Check for flavor. Immediately, transfer to a blender and blend until almost smooth, drizzling in oil. Do not blend until super smooth. Check for flavor and adjust seasonings. Let come to room temperature, then transfer to a glass jar, seal and store in fridge for up to two weeks.

We are giving away a free box of egg rolls and the deadline to win is Friday, January 25th! Visit our facebook page and write I LOVE EGG ROLLS at www.facebook.com/feelgoodfoods

Kim Carlton Grams, a Feel Good Foods facebook fan, was kind of enough to share her wonton soup recipe with us. She made wonton soup using Feel Good Foods GF dumplings. See her results below!

I tried it and it was amazing! Here’s what I did:

1 box chicken broth (32 oz.)
1 cup beef broth
Splash of soy sauce
Pinch of garlic salt (I would use powder next time or fresh garlic … it was a hair too salty)
Handful of raw pea pods
Handful of shredded cabbage/carrots (from leftover Chinese we had to go with your eggrolls)
1 box Feel Good Foods GF dumplings

Bring broth and everything EXCEPT dumplings to a ROLLING boil. Add dumplings and continue at rolling boil for 3-4 minutes (depending on how long it takes to get back to boil after adding frozen dumplings). Trick is to not overcook (I tested ONE before I did the whole box). Test by stabbing knife through middle to see if it is soft (at 2 minutes, the middle of my test one was still frozen). Then get the dumplings OUT of the broth and into bowls. Pour broth mixture over top.

Chocolate Molten Cake

8 ounces semisweet chocolate (1 1/2 cups chocolate chips)
1/4 lb butter (1 stick)
4 eggs
4 tablespoons brown sugar
2 teaspoons vanilla
1 tablespoon cocoa powder
1/8 teaspoon salt

Directions:

4- 6 ounce ramekins or creme brulee dishes.

Melt the chocolate & Butter together in a double boiler. In the meantime, whisk together the rest of the ingredients in a separate bowl. Prepare the ramekins by covering the insides with a thin film of butter, then add enough white sugar to coat the film of butter. Remove excess sugar.

When the chocolate and butter have melted, pour them into the egg mixture and whisk together. The batter will thicken as you whisk it together. Fill the ramekins 3/4 full, leaving enough room for the cake to raise. Because this desert is served straight out of the oven, refrigerate until just before you need them. Preheat the oven to 400 degrees F and then put them in on a cookie sheet or tray.

You’ll want to under bake them so that the center stays soft. If you’ve refrigerated them beforehand, it will take a little longer, about 15 to 20 minutes. If you are baking them right away, 10 to 15 minutes should do it.

Check them every 5 minutes or so, and more often near the end. You don’t want to overdo it, because then the center isn’t soft and runny.

To serve, gently invert the ramekin onto a plate and dust with powdered sugar. Vanila ice cream goes really well with this rich chocolate dessert.

You can use any 6 ounce oven ware containers to make these if you don’t have ramkins.

Gluten Free Chinese Chicken Salad Recipe

4 small chicken breast halves

1 small head nappa cabbage

1 head iceburg lettuce

1 cup snow peas

1 cup julienne carrots

2 cups cooked rice noodles

1/4 cup scallions minced

5 tablespoons fresh minced cilantro

1 can Mandarin oranges

Vinaigrette:

1/2 cup canola oil
1

/4 cup dark sesame oil

1/4 cup rice vinegar

1/4 cup gluten free soy sauce

1/2 cup orange juice

1/2 teaspoon ground dry ginger

1/2 teaspoon minced fresh garlic

1/2 teaspoon red chili flakes
1 T coriander seeds
Method:
Combine vinaigrette ingredients in blender and blend for 1 minute and reserve. Cook rice noodles in boiling water until soft (3 – 4 minutes), drain and place in an ice bath to cool. Remove rice noodles from ice bath and reserve. Grill chicken breasts until fully cooked; cut into thin strips and reserve. Slice both nappa cabbage and ice burg lettuce in very thin strips. In a large bowl combine the iceburg lettuce, nappa cabbage, snow peas, carrots, rice noodles and cilantro. Toss with 1/3 cup of the Chinese vinaigrette and divide salad among four plates and top with grilled chicken strips, serve.
Serves 4

Check out our line so you know what to look for at your local grocer. Is there anything more delicious than dumplings and egg rolls? We sure don’t think so