Arugula Sprouts Garden Burger

(Let's try this again spelling "ArUgula" correctly! lol)

My husband loves sandwiches. Seriously, he could eat them every day for every meal. Squeeze in a bowl of cheerios and he'd say he's had a "well-rounded" day of meals!

When the weather gets warmer I really love sandwiches too... along with more veggie-based meals. Salads, raw veggies, and veggie sandwiches.

My favorite gluten-free veggie burgers are Sunshine Burgers. They are gluten-free, vegan, and soy-free as well. They are based from brown rice and carrots with different herbs and seasonings. My favorite is the Garden burger.

Another favorite sandwich ingredient lately has been Rudi's Gluten-Free Multigrain Bread. It's a newly formulated recipe which is softer than their previous frozen breads. It's delicious and truly tastes like the "whole wheat" bread I remember! It was perfect for these sandwiches...

So here's how we made them:

Bread: 2 slices Rudi's gluten-free multigrain bread, toasted
Dressing: Spread with mayo & mustard
Main Component: Sunshine Burgers Garden Burger, pan-grilled
"Cheese": Daiya mozzarella, melted
Additional Fillings: Arugula, broccoli sprouts, sliced tomatoes, sliced avocado

What would you add to your veggie burger?

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Book Review & Giveway of Gather by Primal Palate & A Blackberry Skillet Jam Recipe

For whatever reason, I don't typically purchase cookbooks. It's not that they aren't useful, or that I don't ever need new ideas, it's just that I get so busy with life and kids and blogging that I sometimes forget to stop and look around. But there are a few instances where even in all the chaos of life, my attention is still captured:

One: if the subject matter of said

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Chocolate Beetroot Cake with Candied Beetroot

Chocolate Beetroot Cake with Candied Beetroot

Chocolate & Beetroot is a wonderful combination! The beetroot gives the cake a lovely sweet stickiness as well as plenty of vibrant colour!

Makes 16 slices

Preparation time: 30 minutes

Cooking time: 2 hours

Ingredients

For the cake:

250g chocolate, chopped (minimum 60-70% cocoa solids)

3 eggs

250g light muscovado sugar

4 tbsp clear honey

½ tsp vanilla extract

80g plain flour

50g ground almonds

1 tsp baking powder

¼ tsp salt

25g cocoa powder

250g raw beetroot, washed, trimmed & finely chopped

50ml strong black coffee

30ml sunflower oil

1 tbsp Chambord

1 tbsp red food colouring

For the chocolate icing:

150g chocolate (minimum 60-70% cocoa solids), chopped

3 tbsp strong black coffee

1 tsp vanilla extract

3 tbsp clear honey

For the candied Beetroot decoration;

100g granulated sugar, plus 2 tbsp for coating

100ml water

100g raw beetroot, peeled & grated

Preparation method

1. Preheat the oven to 170ºC/150°C Fan/335ºF/Gas Mark 3 and line a 20cm cake tin with baking parchment.

2. In a bowl melt the chocolate over a pan of simmering water, make sure the bowl does not touch the water. Remove from the heat and set aside to cool.

3. In a large bowl beat the eggs, sugar, honey and vanilla extract using a wooden spoon or electric whisk until light and fluffy. Fold through the flour, ground almonds, baking powder, salt and cocoa until thoroughly combined. Stir in the melted chocolate, beetroot, coffee, sunflower oil, Chambord and red colouring.

4. Pour the cake mixture into the cake tin and bake in the oven for 1 ½ hours, cover the cake with foil and bake for a further 30 minutes.

5. Remove the cake tin from the oven and set aside until cooled slightly and turn out onto a wired rack to cool.

6. For the chocolate icing, melt the chocolate, coffee, vanilla extract and honey in a bowl over a pan of simmering water, stirring until fully combined and melted. (Make sure that the bowl does not touch the water). Remove from the heat and leave to cool and thicken.

7. In a separate bowl beat the butter until soft and then gradually beat in the icing sugar. Now add the vanilla extract and fold in the melted chocolate until smooth (add a drizzle of milk if the mixture is too stiff).

8. For the Candied Beetroot decoration, place the sugar and water in a pan and bring to the boil, stir to dissolve the sugar. Add the beetroot and cook for 10-15 minutes or until the beetroot softens then drain and leave to cool slightly. Coat with the extra sugar and set aside.

9. To assemble the cake, spoon the icing on the top of the cake easing it down over the sides to cover the whole cake. Arrange the candied beetroot on the top of the cake to decorate. Enjoy!

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Product Review: Smart Ones Cheesy Scramble with Hash Browns

I'm always hesitant to post reviews of processed meals... I know people tend to love 'em or hate 'em and many in the gluten-free, whole foods, paleo-ish communities wouldn't touch them with a 10 foot pole. I get that and I applaud those who are able to make all of their meals from scratch!

But in my life.. time is often short. I'm trying to work on my time management skills so that we can eventually eat most of our meals from scratch. However, I don't have a problem with shortcuts when you can find them and they work for you!

And (in MY opinion) this "Smart Ones" meal is a good gluten-free option for breakfast at work. It's definitely a better choice than McDonald's. (And trust me, I'm a HUGE fan of McDonald's... when you're gluten-free and you need fast choices and options, I applaud any company who can make them available, healthy or not!)

SO let's look at the pros and cons of this product by Weight Watchers:

CONS:

Make sure you are an expert label reader to figure out if a product is gluten-free, especially if it's not a certified GF product. Also, you need to be comfortable emailing or calling companies to ask for details if you're not sure. Many of the Smart Ones products are absolutely NOT gluten-free, so READ THE LABEL! Then read it again! This product does have a lot of preservatives, so you do have to wade through the list of ingredients. However, this company is helpful by highlighting any ingredient that is part of the top 8 allergens. This product in particular highlights: eggs, milk, and soy.

This product contains a cheese sauce, so it's not dairy-free. (While I generally avoid dairy due to a sensitivity, I can tolerate it in small amounts.) This product also uses soy oil for preparing the potatoes, green and red peppers, and onions. However the product does not contain soy protein or hydrolyzed soy protein. If you avoid all soy, (due to the oil) this still won't be a good choice for you.

The breakfast meal isn't officially on the Heinz gluten-free food list, and this website claims that one of the ingredients: "corn maltodextrin" could be questionable for containing gluten... however, from other sources I've found, corn maltodextrin is a safe ingredient that does NOT contain gluten. So if you are concerned about this ingredient, it may not be a good option for you.

PROS:

It's a super fast and easy gluten-free breakfast.

It's healthier and faster than "fast food."

It has 210 calories, 9 grams of fat, 3 grams of fiber, and 15 grams of protein (and will keep you full much longer than having a bowl of gluten-free cereal.)

If you are using weight watchers or another version of calorie counting, this product has already configured the "points" value for you. This can be tricky with other gluten-free meals.

This product does use REAL russet potatoes, real green and red peppers, real onions, and real eggs. While there are many processed ingredients in the list, it also contains ingredients you would use in your own kitchen. As far as "processed" goes, this could be a lot worse!

SO... there you go! Weigh your options and if it would be a good fit for you check it out! Do you buy other gluten-free frozen meals? What do you use? How do you judge if it's a safe product? Please share your thoughts in the comments below!

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Gwynnie Bee: Fashion for Plus-Size Cutie-Pies

Spotted Osprey Boat Neck Top from Gywnnie Bee

So I'll be the first to tell you I don't know a darn thing about fashion-sense. When I was growing up I overheard something about you shouldn't wear white after Labor Day and that fat girls shouldn't wear stripes.

Yep... that's all I know (and apparently both of those rules have been completely thrown out the window these days...) so when it comes to fashion, my favorite thing to wear is a black t-shirt and jeans... I'm not sure that will ever really change. Oh and then there's the weight thing... yeah.. I'm a plus size girl, always have been.. probably always will be. I've never aimed to be a size 2, but I would eventually like to get a healthier size. I'm still holding on to those size 12 jeans I wore right after I got married...

But one of my favorite bloggers last year, Skinnie Emmie kept talking about the awesomeness of this company called Gwynnie Bee. She kept saying it was like a "Netflix" of clothing for plus size gals. (Henceforth called Plus-Size Cutie-Pies! I'm kinda proud of coming up with that! lol)

And after reading about all of Emmie's Gywnnie Bee fashion success stories, I finally decided I wanted to try the free month. Why not? Let's give it a whirl. While I HATE in-store clothes shopping (even at places that carry my size), I am a born online shopper... I could do that all day long!

So I checked out the service. Basically it works as Emmie said, just like Netflix:

You sign up for their service (you do have to share your credit card info, so that if after your free month you enjoy the service, you can pay the fee to continue using it -- and for insurance purposes, you are borrowing expensive clothing!)
You choose how many clothes you would like to "rent" out at a time, anywhere from 1 piece to 10 pieces. I chose 3 at a time, it was their mid-range choice.
You browse through their extensive collection of plus-size clothing (sizes 10-28!!!) and simply click on the items you might be interested in trying and add them to your virtual closet!
You sit back, relax, and wait for Gwynnie Bee to pick out items in your closet and ship them to you, ready to wear! The items have been thoroughly dry cleaned or washed after each wear and are ready for you put them on!
Once you've tried an item, keep it as long as you like (whether it's a day or a month) and then return it via UPS in the prepaid envelope they include. You don't even have to wash it before sending it back. The awesome folks at Gwynnie Bee take care of all of that for you!
As soon as you let them know that you sent an item back, they package another one up and get it in the mail to you!

Relaxed Ruffle Front Blouse

These two shirts (at the top of the post and right above) are from my first Gwynnie Bee box. I've never owned a high-end piece of women's clothing... but it has been so much fun to try them on and decide if I like the new shapes, textures, fabrics, colors, etc...

I've always been sort of a drab dresser. I like dark colors (to hide all the lumps and bumps) and I like jeans... oh and sneakers and flip flops!

But this awesome collection of plus-size clothing makes me want to expand my wardrobe and add fun colors. I like myself a lot more now than I did a year ago... and I think I finally decided I wanted my wardrobe to reflect that.

So bright colors here we come! I'll be sharing my journey into figuring out fashion for this plus-sized cutie pie in the upcoming weeks on GLG. I hope you'll join me for the ride as I try different plus-size styles and shapes from Gywnnie Bee and superb fashion advice from my awesome friend Clara Ogren.

GLG Disclaimer:

Gwynnie Bee is an awesome company that I've chosen to try and pay for out of my own pocket. They are not paying me or compensating me in any way and all opinions in this post are my own! Although if they want to pay me, I'd be all for it! :-P

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3 Step Honey Caramel (Cane Sugar Free, Casein & Lactose Free)

Caramel has many different faces; I mean seriously, it's like a complicated woman....(not that I would know anything about that). It can be runny, soft, hard, thick or even viscous like molten lava. You will find some caramel that's made with butter and some without; the same goes for cream. In fact, this past Christmas we made a dry caramel entirely out of just sugar! Yep....just one single

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Crunchy Raspberry Ripple Terrine

A delicious dessert with the wow factor! Even better you can prepare this in advance and it will keep in the freezer for up to a month.

Serves 8

Preparation time: 25 minutes, plus freezing time

Cooking time: No cooking

Ingredients

350g raspberries

3 free-range eggs

100g golden caster sugar

300ml double cream

2 meringue shells, crushed into small pieces

Preparation method

1. Line a 1 litre loaf tin with cling film.

2. Mash 150g of the raspberries and pass through a sieve, discard the seeds and set aside.

3. Place a large bowl over a pan of simmering water, whisk the eggs and sugar continuously until it has doubled in volume and thick. Remove the bowl from the heat and continue to whisk until it has completely cooled. The whole process should take about 10 minutes.

4. In another bowl whisk the cream until it has thickened and then fold the egg mixture until fully combined; now fold through the meringue pieces.

5. Pour the raspberry puree over the mix in a zigzag; gently pour into the lined loaf tin. Freeze for a minimum of 4 hours.

6. Serve the terrine in slices with the remaining whole raspberries, enjoy!

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Shrimp with Roasted Peppers and Spinach

Garlicky shrimp, buschetta topping, and spinach

tossed with pasta is delicious and ready in

the time it takes to boil the pasta.

This recipe uses ingredients I usually have on

hand for that 'what's for dinner tonight?'

moment. Especially if you don't want to go out.

I always keep a bag of shrimp in the freezer

for quick dinners like this one.

Extra fast when you use a jar of bruschetta topping.

Mince the garlic and saute in oil for 2 minutes.

Measure out the remaining ingredients

so that you can quickly add as needed:

a cup with all the seasonings, 1/2C bruschetta,

1/2C broth, 1/2C cheese, 3T butter.

Add the shrimp, peppers, salt, pepper, red pepper

flakes and saute for 1 minute, then stir in the broth

and cook for 2-3 minutes until the shrimp are

just turning opaque. Don't overcook at this point.

Reduce heat to low and stir in the cheese, then

Stir in the spinach, pasta and butter.

Toss until the spinach wilts and the

butter and cheese melt.

A delicious dinner in under 20 minutes.

Shrimp with Roasted Peppers and Spinach

12 oz L or XL shrimp, peeled and thawed if frozen
2T olive oil
3 cloves, minced
1/2C sweet pepper bruschetta topping
1/2t kosher salt
1/2t pepper
1/4t red pepper flakes, crushed
1/2C chicken broth
1/2C shredded Parmesan cheese
3T butter
4C fresh baby spinach (6 oz bag)
8 oz linguini pasta (or thin spaghetti),
cooked and drained

1. Heat a large saute pan on medium for
1-2 minutes.
2. Add olive oil and garlic; cook 2-3inminutes
until fragrant.
3. Add bruschetta topping, shrimp, salt, pepper,
red pepper flakes and stir 1 minute.
4. Add broth and cook 2-3 minutes until slightly
reduced and the shrimp have just turned
opaque.
5. Reduce heat to low and stir in the butter,
spinach, cheese, and pasta.
6. Toss until butter and cheese melts and the
spinach wilts. Serve.

*L raw shrimp comes in a 12 oz bag in the freezer
just rinse under cold water and peel. Thaws in minutes.
*if bruschetta topping isn't available, finely chop
1/2C roasted red pepper

Enjoy!

Links: Stone Gable,
No Minimalist Here, Somewhat Simple,
Common Ground, The Charm Of Home,
Between Naps On The Porch, Rattlebridge Farms,
My Romantic Home

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Gluten-Free (Paleo-ish) Carrot Cake Bread

Sometimes it's amazing what you can come up with in the spur of the moment! We needed some additional pictures for my upcoming baking cookbook and we needed something colorful... an editor suggested a bread with carrot flecks. Carrot flecks? Who makes bread with carrot flecks??

So I strummed my fingers for a while... what can I make? What can I make? And then it came to me... why not make a very lightly sweetened version of a carrot cake... put it in a loaf and make it a bread! Why not?

One of my favorite aspects of this new book is that it will include a chapter of lower glycemic gluten-free baked goods. This means the primary ingredients will be almond flour and coconut flour. There's also going to be a vegan chapter as well (although not a low glycemic, vegan chapter!) so this cookbook will have a LOT of different options for people on all kinds of gluten-free diets.

While this bread isn't anywhere NEAR as sweet as a carrot cake would be, it definitely has hints of carrot cake and a lovely sweet flavor accented by ground cinnamon. It's a snap to make and has a great texture. Try it out and tell me what you think! If you're not a fan of banana bread, this is a perfect alternative! It's also really tasty spread lightly with sunbutter or almond butter!

AutiMom asked what the green flecks were in the bread... and strangely enough they are a magic (ie... chemical) reaction of the baking soda, almond flour, and carrots! I have no idea why this happens, but I'm sure we could google it! :-)

Gluten-Free Carrot Cake Bread
This moist, slightly sweet loaf is perfect for breakfast. If you can tolerate dairy it is delicious with a smear of cream cheese. It's also a fun and tasty base for a peanut butter and jelly sandwich!

Free of gluten, dairy/casein, soy, and corn
Yields 2 (7 1/2" x 3 1/2") loaves of bread
Recipe created by Carrie of Gingerlemongirl.com

Printer-Friendly Recipe

Ingredients
2 1/4 cups blanched almond flour
3/4 cup arrowroot starch
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 teaspoon baking soda
2 tablespoons olive oil or coconut oil
3/4 cup coconut palm sugar (or brown sugar)
3 large eggs
2 cups shredded carrots
1/2 cup almond milk or other non-dairy milk
1/2 teaspoon apple cider vinegar
1/2 cup raisins (optional)

Directions:
Preheat oven to 350 degrees. Heavily grease 2 (7 1/2" x 3 1/2") loaf pans with non-stick cooking spray or coconut oil. In a medium bowl whisk together blanched almond flour, arrowroot starch, ground cinnamon, sea salt, and baking soda. Set aside. In a large bowl mix together olive oil, coconut sugar, eggs, carrots, almond milk, and apple cider vinegar Stir the whisked dry ingredients into the wet ingredients. Fold in the raisins, if desired. Divide the batter evenly between the two pans. Bake for 350-40 minutes until a toothpick inserted in the middle comes out clean and the tops of the loaves are golden brown. Allow loaves to cool on a wire rack for one hour before slicing and serving.

OR You can make donuts instead:

My friend Diane decided to make Carrot Cake Bread DONUTS instead!! (Pure Genius Diane!) Simply pour the batter evenly into well-greased donut pans and bake at 350 degrees for 15-18 minutes until a toothpick inserted in the middle comes out clean!

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Prawn & Chorizo Rice

A delicious, quick & easy to make dish! Chorizo and Prawns are a match made in heaven!

Serves 4

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients

1 tbsp olive oil

100g chorizo, diced

1 onion, peeled & finely chopped

3 garlic cloves, peeled & finely chopped

1 tbsp smoked paprika

250g basmati rice

1 x 400g can of chopped tomatoes

350ml chicken stock

Salt & freshly ground pepper

300g raw prawns

Preparation method

1. In a large frying pan or wok heat the olive oil and fry the chorizo on a medium heat until it changes colour. Add the onion and cook for 3 minutes or until softened. Stir in the garlic and smoked paprika and cook for a further minute, stir continuously.

2. Add the rice, tomatoes and stock and bring to the boil for one minute, season to taste. Reduce the heat and simmer for 10 minutes with the lid on.

3. Stir in the prawns, cover and cook for a further 5 minutes until the rice is tender.

4. Serve in warmed bowls, enjoy!

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Red Wine Risotto with Gorgonzola, Walnuts & Orange

This risotto is full of flavour, in each mouthful there is a different flavour. It is definitely one to try!

Serves 4 (8 for starter)

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients

1.5 litres of chicken or vegetable stock

2 tbsp olive oil

75g butter

2 shallots, peeled & chopped

350g risotto rice

200ml red wine (full-bodied works best)

Salt & freshly ground black pepper

2 oranges, zest only

200g Gorgonzola

100g Parmesan cheese, grated plus extra to serve

100g crushed walnuts

Preparation method

1. In a large pan bring the stock to the boil.

2. Place a large frying pan over a medium heat; add the oil and half of the butter. When the butter has melted gently cook the shallots for 3 minutes or until softened. Now add the rice and stir through until fully coated with oil and butter.

3. Increase the heat to full and add the red wine. Stir continuously until the wine has been fully absorbed. Now gradually add the stock a ladleful at a time. When a ladleful has been absorbed add the next, don’t stop stirring the risotto.

4. After 14 minutes of stirring add the orange zest, another ladleful of stock and crumble in the Gorgonzola and stir through. Season to taste!

5. When the rice is cooked add the remaining butter and the Parmesan cheese. Stir through and serve with extra Parmesan and crushed walnuts. Enjoy!

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Turkey Meatballs and Spaghetti

This is one of our comfort food
family dinners. It's an old standard.
This dinner comes together very quickly.

Make the sauce first and while it simmers

you can make the meatballs.

I hadn't made it in years.

Very basic ingredients

Dump all the sauce ingredients into a saucepan.

In a large bowl combine the meatball ingredients.
You can use either Italian or plain breadcrumbs.
I do think fresh garlic and parsley make a
difference in the taste. I always have a
pot of parsley growing on my patio or
in my garden. Buy yourself a pot and you'll
have fresh parsley for a long time.

After it's thoroughly mixed, roll into balls.
You should get about 22-24.

Saute in oil quickly to brown.

I turn them using two spoons.

Add the sauce to the meatballs, or add the
meatballs to the sauce. Just be sure to get
all the flavorful browned bits.

I have also, on occasion, just added the meatballs
right into the sauce without the browning step.
If that's how you like it, do it that way.

Cover and simmer 30 minutes or a
little longer if you have skipped the
browning step.

Serve over hot spaghetti and
sprinkle with parmesan cheese.
And teach your children the
'Meatball Song'

Turkey Meatballs

Sauce:

1 can diced tomatoes-15 oz

1 can tomato paste- 6 oz

1 can water- 6 oz

1 can mushrooms- 4 oz

2 T Worcestershire sauce

1 bay leaf

1 t salt

1/4 t pepper

1/4 t oregano

Combine in a saucepan and simmer for

one hour Add the meatballs for the

last 30 minutes

Meatballs

1 lb. ground turkey

1/2 C breadcrumbs

1/4 C parmesan cheese

1 garlic clove, minced

2 T chopped fresh parsley

1 egg

1/2 t salt

1/8 t pepper

Combine all ingredients and mix well.

Shape into meatballs. Heat 3 T

olive oil in a large skillet and saute the

meatballs until browned but not thoroughly

cooked. Add to the sauce in the pan,

scraping in all the browned bits. Simmer

in the sauce another 30 minutes.

Serve over hot spaghetti.

Enjoy!

Links: Six Sister's Stuff,
Stone Gable, Coastal Charm,
Between Naps On The Porch,
A Stroll Thru Life

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Overnight Vietnamese Pickled Shrimp

Today I get to share another great recipe from my stint as the April featured chef over at US Wellness Meats. If you haven't been over there to check them out, do it now. They have a wide variety of grass fed, sustainable meats and seafood as well as pastured goat and cow cheeses, nitrate free meats, sugar free bacon, sausages and more. I absolutely love this place! Now, more about these

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A Weekend for Gluten-Free Expos!

Like free stuff? Like GLUTEN-FREE free stuff?

Want to know more about how to live a healthy gluten-free lifestyle?

Want to try different gluten-free foods and meet companies who are helping the gluten-free community?

Well you have a really awesome chance THIS weekend at two Gluten-Free Expos: one in Charlotte NC and one in Roanoke VA!

I WILL be at the event in Roanoke, so if you are in the SW VA area, I'd love for you to stop by and say hello!

The Charlotte NC Gluten & Allergen Free Wellness Event:

April 13, 2013

10 am - 4 pm

The Blake Hotel

555 South McDowell Street

Charlotte, NC 28204

REGISTRATION NOW AVAILABLE ONLINE!

SIMPLY GLUTEN FREE Featured Speaker:

Carol Kicinski
America's Gluten Free Voice
Featured Speaker from SIMPLY GLUTEN FREE Magazine
"Embracing the Gluten Free Lifestyle"
Gluten Free TV Chef - Daytime TV - Nationally syndicated (NBC) in 3rd season,
Founder & Editor in Chief of SIMPLY GLUTEN FREE magazine,
Cookbook Author, GF Blogger since 2007, food writer published in over 100 newspapers in America

Lisa Stimmer
"Eating for Vitality Gluten Free"
Gluten Practitioner, Natural Gourmet Chef & Healthy Lifestyle Coach
Just because you're Eating Gluten-Free,Doesn't mean you're Eating Healthy!
Eating the Right Balance of high quality foods creates more
Energy, Mental clarity, Fat loss, Hormonal balance and Optimal health!

Roben Ryberg

Roben is a food writer, specializing in cutting-edge food science developments. Major breakthroughs include: how to make gluten-free food taste great, how to bake with single gluten-free flours, how to retain moisture in gluten-free baking, how to achieve great texture and moisture using just whole grain flours, and, most recently, developing fabulous recipes for the microwave.

Chef Peter Pollay

Posana Café’s Executive Chef and co-owner, Peter Pollay, is an honors graduate of The Culinary Institute of America. Posana Cafe is the only dedicated gluten free restaurant in N.C. and has passed the taste test of some of the food industry's hardest critics as being the place "Where Gluten Free Goes Unnoticed"

Chef Peter Reinhart

Chef on Assignment at Johnson & Wales Culinary Institute, Cookbook Author, James Beard Award Winner, and expert on baking. His newest book was co-written with Denene Wallace and is now available "The Joy Of Gluten-Free, Sugar-Free Baking"

Dr Akiba Green

Dr. Akiba Green is a chiropractic physician who concentrates his practice to the treatment of chronic neurological and metabolic conditions. He is widely recognized as a leader in the non-drug treatment of thyroid conditions, autoimmune disease, alternative and integrative cancer care, fibromyalgia, peripheral neuropathy, diabetes and other chronic neurological and chronic metabolic conditions.

____________________________________________________________

Stay tuned to our page for announcements on Speakers & Presentations

Please contact our Event Coordinators,
Nikki Everett & Jennifer Harris,
for more information on being a Vendor/Sponsor or Attendee
irresistiblyglutenfree@gmail.com
or 704-804-4090

******************************************************************************

Southwest Virginia’s 2nd Annual Gluten-Free Expo

April 13, 2013

10.00 am – 2.00 pm

Free admission for all

Tanglewood Mall in Roanoke, VA (inside entrance by A.C. Moore)

Join us at the Expo where we will have local restaurants, grocery stores, and health stores showing gluten-free products they offer. We will also have educational booths if you have questions about the gluten-free diet, Celiac Disease, gluten intolerance, and anything else you can think of! There will be games for children as well.