Nothing says Father’s Day like a BBQ with your Dad! This year, I decided to make gluten-free beef sliders for our annual post-prostate cancer awareness walk BBQ.
Here’s all you need to make your own beef sliders:
- 1 pound extra lean ground beef (hormone- and antibiotic-free)
- Half an onion, finely chopped
- 1 large egg
- Nature’s Own Bakery GF breadcrumbs (enough to hold mixture together)
- Sea salt and pepper (to taste)
Simply mix the ingredients together in a bowl, roll into meatball-size balls and flatten! Then barbeque (make sure the BBQ is thoroughly cleaned of any gluten residue), until desired level is reached (I prefer well done).
For the bun, I used Aaron K. Purveyors (Stouffville, ON) potato/rice-flour hamburger buns and cut them into quarters. Then I cut up Mornington marble goat cheese which was perfectly sized for the mini burgers!
For dessert, I enjoyed not one, but two of Pastel Bakery‘s delicious treats: chocolate/marshmallow donuts and gluten-free dairy-free mini butter tarts– a perfect bite-size treat to go with the mini burgers!
Join the Canadian Celiac Association for their 32nd Annual Conference, June 7-9, 2013, at the International Centre (Mississauga, ON).
This event will feature presentations on Celiac Disease and Gluten Sensitivity from leading experts, including Dr. Stefano Guandalini and Shelley Case, with a pre-conference workshop featuring Bob and Ruth Levy of Bob & Ruth’s Gluten-Free Dining and Travel Club. Visit the gluten-free market in between presentations to try new products and meet gluten-free exhibitors.
This week, my sister-in-law, Eva of Pastel Bakery, and I had the pleasure of attending a gluten-free, dairy-free, and vegetarian cooking class at Nature’s Emporium in Newmarket, with holistic nutritionists, Sherri Doak and Natasha Szauter. The hands-on class began with a tasting of goji berry tea with coconut sugar, and a demo of homemade vanilla almond milk and fresh thai spring rolls with spicy peanut sauce.
For the menu items, class participants were broken up into pairs with each pair responsible for preparing a few specific items on the menu (under the guidance of our trusty instructors), that the group shared ‘buffet-style’ at the end of the class. The menu items included: minted pea soup; buckwheat tabbouli; fennel, avocado and orange salad; masala millet cakes/patties with hot pepper mango salsa; walnut basil pesto with chickpea pasta and pine nut “parmesan”; dark chocolate quinoa cupcakes with toasted coconut frosting; cranberry bliss bars; and minty matcha banana mocktail.
Gluten Intolerance Group‘s ‘Chef to Plate’ International Gluten-Free Restaurant Awareness Campaign is back starting May 1! Chef to Plate is an initiative designed to help spread awareness of Celiac Disease and gluten intolerance via restaurants with gluten-free menus (and a strong understanding of serving the gluten-free community). The campaign will take place internationally throughout the month of May.
“In 2012, this campaign reached further than ever, with over 1400 restaurants participating in 4 countries—the United States, Canada, Turkey, and Italy.” (~Source: gluten.net). This year, help make the campaign bigger than ever. Visit gluten.net for more info.
For more information, or to register for the upcoming Cooking for a Gluten-free Lifestyle courses, visit culinarycampus.ca.
Get ready, B.C.! The Gluten Free Expo is coming to Vancouver (Vancouver Convention Center – 999 Canada Way) on Sunday January 13, 2013 from 10:00am – 5:00pm.
- Sampling and purchasing from over 100 exhibitors
- Free presentations on gluten free living & cooking.
- Free re-usable shopping gift bag (first 2000 attendees)
- Coupons for future purchases after the show
- Access to hard-to-find products
- And so much more!
For more information, visit glutenfreeexpo.ca/bc/vancouver.
Bob & Ruth’s Gluten-Free Dining & Travel Club has arranged a 4-day / 3-night mini getaway in Niagara Falls, Canada, from June 9-12, 2013. The getaway will include: Maid of the Mist Boat Ride; Winery Tour and Tasting; Tour of the Victorian city of Niagara-On-The-Lake; Theatre production at the World famous Shaw Festival; and, of course, great Gluten-free food!
Book by March 8! For all of the details, view the travel brochure or call 410.939.3218.