Take part in the Celiac Disease Foundation’s Camp Program (ages 7-17) or Mentorship Program (ages 18-22). For more information about CDF’s Camp Programs, or to donate funds and/or food for the camp, please click here.
Camp Program: July 15-19, 2013 Ages 7-17
At CDF Camp Gluten-Free(TM), campers with celiac disease or non-celiac gluten
sensitivity enjoy sports, swimming, arts and high adventure in a strictly gluten-free environment. Camp is held July 15-19, 2013 at Camp Fire Camp Nawakwa, located in the beautiful Barton Flats Area of the San Bernardino Mountains in CA and accredited by American Camping Association.
Mentorship Program: July 13-19, 2013 Ages 18-22
The Mentorship Program gives young adults with celiac disease and non-celiac gluten
sensitivity enriching leadership and camp counselor experience. Mentors attend training
the weekend prior to camp (July 13-14) and then are assigned to a cabin to live
with younger campers for the remainder of the week. In this fun and life-changing
experience, Mentors help Campers develop confidence and independence in living gluten-free.
CDF Camp Gluten-Free(TM) is able to offer reduced camp fees and provide camperships
for children in need through the generous, tax-deductible, support of individuals,
foundations and corporations.
~Source: Celiac.org E-Newsletter, January 22, 2013
Family celebrations are always an excuse for my sister-in-law and I to sample new gluten-free treats. I usually opt for easy-to-follow recipes/packages, while she tests new recipes from scratch (being the baker of gluten-free deliciousness behind Pastel Bakery). That said, for my younger sister’s birthday celebration last week, I decided to make* gluten-free/dairy-free rice treats (*they’re so simple, I feel silly saying I actually “made” them!)
What you’ll need:
3 tablespoons of Earth Balance Buttery Flavour Spread**
~4 cups of GF Sweet & Soft Mini Marshmallows
~6 cups of Rice Krispies brown rice cereal
Optional: Enjoy Life chocolate chips (part of My Fav GF Things)
Quick-fast instructions (=~30 minutes including prep time):
1. In large pot, melt butter alternative (**if tolerated, you may use real butter or margarine) over low heat. Add marshmallows and stir until completely melted
3. Remove pot from heat and stir in Rice Krispies until well coated. Then add chocolate chips, if desired
4. Press mixture into pre-‘buttered’ pan until level
5. Allow to cool/harden slightly (~20 minutes), then cut into traditional squares or have fun with cookie-cutter shapes, and serve!
This past weekend, I enjoyed my first gluten-free experience at Paisano’s Italian Garden Cafe in the Greater Toronto Area (116 Willowdale Avenue, North York).
When my Dad said that he wanted to celebrate his 65th birthday at his favourite restaurant, admittedly, I panicked about what I might eat! Being both gluten- and cow dairy-intolerant, I’m sure you can imagine that dining out can be difficult (though I knew my family would make sure there were some GF options before committing). Of course, my “gluten-free guardian,” my Mom, called ahead to make sure they could accommodate me, as well as my sister-in law, who is also gluten-intolerant… and to my pleasant surprise, they were well-versed in gluten-free food preparation having “served many gluten-free meals” (though one could never tell from their website, as they do not promote this at all).
Indulging in chocolate, chocolate, chocolate! Between dark chocolate-covered marshmallows at Charlinda Belgian Chocolates (representing Stouffville!), dark Fair Trade bars at Zazubean Organic Chocolate (with fun names like ‘lunatic’ and ‘flirt’), and chocolate surprise cupcakes at Molly B’s, the event was definitely a GF chocolate-lover’s dream
Taking advantage of El Peto‘s pie crust offer for my Thanksgiving apple pie attempt (stay tuned for the post!)
Checking out some of the other vendors: Bubbie’s Biscotti, Cocomira, DiGusto Bakery, Kinnikinnick, Pamela’s, PatsyPie, Udi’s, and many more…
Sadly, I was not able to get to some of the booths, like Frankie’s Ristorante and Mmm…Crepealicious, because of the line-ups, but it just goes to show you how popular this event was. Hopefully next year, the organizers will consider a larger venue and/or extending the one-day event to multiple days. Either way, I look forward to future events…
Have a favourite moment from the Expo that you’d like to share? Drop us a comment below…
While behind the scenes at The Dr. Oz Show, talk show host Elisabeth Hasselbeck discusses the misconceptions surrounding celiac disease as well as how she gets creative to maintain a diet that is both delicious and gluten-free.
Last week, I finally had the opportunity to dine at “Frankie’s Ristorante”… and it was well worth the wait! The intimate restaurant/bar, located in the heart of Uxbridge, boasts a 100% gluten- and wheat-free Mediterranean cuisine!
My dining companion and I were greeted by Chef/owner, Donna, who seated us by a picturesque window overlooking the Brock and Main Street store-fronts. We were amazed at “Frankie’s” selection of gluten-free items and beverages, including beer, cider, iced coffee, specialty teas and coffees, and even martinis!
The moment I booked my “all-inclusive” vacation to Breezes Bahamas (March 20-24, 2011), the panic began to set in. What was I thinking… what could someone with gluten allergies possibly eat at a resort buffet?! Hadn’t I learned my lesson after my last ‘hot spot’ attempt in the Dominican Republic two years ago?! I knew I would be in trouble unless I was super well-prepared this time. Since I booked very last minute (literally the week before!), I didn’t think there was a point in contacting the hotel in advance to let them know I was coming (half expecting a “what’s gluten?”). It was only 4.5 days, so I decided my best option was to load up on GF snacks!Enjoy Life cocoloco bars and cookies, Oskri sesame bars, Glutino pretzels, etc. (you know, the regulars). I even bought one of those As Seen On TV ‘magic’ pasta cookers; the ones where you add boiling water to a plastic-looking tube! Hey, I wasn’t taking any chances on starving (or getting sick) this time!