Friday, February 17, 2012

Upcoming Event
Mark the date!

Pancake Breakfast


Saturday March 10, 2012

Westbrook Fire House
18 South Main Street

ShorelineEast Paid Member: Free
Member’s Family: $2 per plate
Non-Member: $5 per plate
Children under 5: Free
Non-dairy patrons will be accommodated

Try Gluten-free. 
We promise you won’t 
know the difference!



On February 5th, 2012, Lauren David Style launched an Allergy Free Survival Kit geared towards people in the United States who suffer from food allergies, especially food allergies within the top eight.


 This kit will be a way for those who have food allergies to discover new companies, products, services, and resources.  The Allergy Free Survival kit will contain information and samples from over 50 different allergy free companies and resources such as:

                                                                                          * Samples
                                                                                           * Coupons
                                                                                           * Brochures
                                                                                           * Flyers
                                                                                           * Business Cards
                                                                                           * Book Excerpts
                                                                                           * Articles
                                                                                           * Tips
                                                                                           * And More...

The kit is completely free - those who wish to receive a kit will only pay a shipping and handling fee which will depend on the final weight of the kit with samples and documents.  (Was running $19.95 when I ordered mine this evening.)

Only one kit is permitted per household per year. 

Those who elect to receive the kit will also be able to receive the Lauren David Style monthly allergy free newsletter (a paid newsletter) with allergy free tips and advice; Q&As with allergy free companies, experts, and specialists/doctors; recipes; interviews on CD, cooking shows on DVD; and one new sample or coupon per month. The newsletter may also contain sponsored giveaways from those within the allergy free industry, bonuses, special member-only offers, and more.

Lauren David Style will initially launch with just 100 kits.  To apply for your kit, visit Lauren David Style.


Triumph Dining, the publishers of the Gluten Free Grocery Guide, the Gluten Free Restaurant Guide and the largest independent gluten free publisher in North America with a blog readership of 80,000 and 35,000 subscribers to its newsletter, is conducting a contest to determine the best gluten free products on the market.

Everybody Eats has been nominated in five categories.

If you complete the entire survey, you will become eligible to win several prizes as well.  Don't worry if you don't have answers for every category, your votes will still be counted.   It is not necessary to subscribe to their newsletter or anything else to vote.

Polls close at midnight on March 2, so you have about two weeks to vote. 

To cast your votes go to:

Wednesday, February 15, 2012

Thank you to all for making the February “Pot Luck” Meeting with Dr. Christopher Illick a success!

The one thing that I have come to expect from this group is that there will never be a shortage of good information and good food at meetings.

Dr.Illick brought us up to date regarding the latest medical research for the treatment of Celiac/Gluten Intolerance.  He made what could have easily been a very dry and confusing topic, exciting and understandable and was able to answer many of the questions of those in attendance. 

Ken Capano Jr., owner of ShopRite in Clinton, New London and Norwich attended and left with a stack of notes in his pocket.  He truly cares and would love to hear your ideas regarding how he can help meet the needs of the gluten free community.  

The threat of snow did not scare away our vendors.  

Pedro Arrobo and Bruce Bassman of Everybody Eats came from NYC.     (I went home with some of their wonderful bread and rolls.)

Nick and Andrea from the Mad Gourmet of Guilford, Connecticut shared a sampling of their delicious menu.  They have a section entirely devoted to vegan and gluten free cuisine.  In addition to take out, they are also full service caterers.

Rachel from Par Dela Bakery wowed us with their deserts. (OMG. I was in sticky bun heaven!) Hopefully we will see their products sometime soon in the freezer section of your local grocer.

Annette Redfield made a delicious Eggplant Parmesian with Aleia’s bread crumbs.

John DePuma of DePuma’s Gluten Free Pasta graciously donated fresh gluten free lasagna sheets and sauce that I was able to make into the most delicious (and easy) lasagna I have ever made.   

I made a “practice lasagna” a few days before the meeting which my children promptly devoured.  My youngest asked to have the last piece in her lunch the next day…..cold.   It was easy and fun to put together. 

Several people asked for the recipe so I have included it below.

Cheese, Spinach and Sausage Lasagna
1 package DePuma’s Lasagna sheets (thaw in the refrigerator and open package - no boiling)
1 jar DePuma’s Marinara Sauce
Make Cheese Mixture and set aside.
            1 large container of ricotta cheese
            1 cup grated parmesan cheese  
            1 egg  
            1 TSP garlic powder
1 Pkg frozen spinach thawed and water pressed out in colander
1 Pkg sweet Italian sausage broken up into bits and cooked.
1 – 2 cups of grated mozzarella cheese depending on how cheesy you want your topping.

Cooking Instructions:
1.  Get your ingredients ready to go.
2.  Start layering...thin layer of sauce, lasagna sheets, cheese, meat, spinach and repeat....

3.  Add top layer of pasta, a little more sauce on top, sprinkle with mozzarella and bake for a half hour at 350̊ F.

4.  Pop under the broiler for 2 minutes (optional), let rest for 10 minutes then eat.