Sunday, February 23, 2014

Nugo Bars

My favorite bars are these Nugo Dark Chocolate Pretzel Bars with Sea Salt. They are salty, sweet, and VERY filling :). I usually keep one of these in my backpack or purse, because you never know when you'll get hungry and won't find anything to eat!

There are other Nugo Bars out there, but not all of them are gluten-free, so if you want to try the other ones, make sure you check the ingredients first!

Monday, February 17, 2014

Labeling Jars

One thing I have become semi-obsessed with lately is labeling things. I found these great jars that have chalkboard labels on them. So now I can label them to let everyone know what's inside them (even though they are clear). Not only does this serve to make it look awesome, but it also keeps the food fresh and enticing. Yep, I said it. Putting your GF food in cool containers makes you want to eat what's inside! The same goes for lunches. I always feel like my food will taste better if it is in a legitimate cool lunchbox, instead of just a paper bag. (Plus it keeps your food fresh.)

Saturday, February 8, 2014

My Sick Day Routine

Looking around, I noticed how everyone was sneezing and coughing. Unfortunately I got that terrible cold, and decided to show you all how I deal with my sick days :)!


Gluten-free Athletes in the 2014 Sochi Olympics!

The Winter Olympics are here, and did you know that many of the athletes are on a gluten-free diet?

"Here are a few from the United States:
  • Chris Creveling, Speed Skater - follows a gluten-free diet to reduce inflammation
  • Jazmine Fenlator, Bobsled - follows a gluten-free diet.
  • Todd Lodwick, Nordic Combined Skier - follows a gluten-free diet to help with inflammation of the lungs.
  • Elana Meyers, Bobsled - follows a gluten-free diet.
  • Sara Studebaker, Biathlon - follows a gluten-free diet. Sara's fiance, Zachary Hall, a fellow US Biathlon National Team member 2007-2011, is gluten intolerant, so it's easier if both of them eat gluten free. Sara says she "..feels better training and competing!"."
For more information, visit:

Saturday, February 1, 2014

Pasta Alfredo

1 jar of Prego Artisan Three Cheese GF Alfredo Sauce
1 lb of the Sam Mills GF Pasta D'oro
1 lb lean ground beaf
1 medium onion
1 yellow, 1 red, and 1 green pepper
 8 oz of sliced mushrooms
A dash of salt and pepper
1 tablespoon of olive oil
Chopped parsley for garnish

Brown the ground beaf in one tablespoon of olive oil. Add the onions and sautee them for 3 minutes. Next, add the chopped peppers, mushrooms, salt and pepper, and sautee them together for 5 minutes.

Add the Alfredo sauce and mix it. Let it simmer for 5 minutes.

Cook the pasta al dente (meaning don't overcook).

Drain it, adding a dash of olive oil to separate the pasta pieces. You can also add a bit of chopped parsley if you'd like.

 Mix the two together, and garnish with parsley. It was so good that it was gone in seconds!