My USA Today Debut

Very excited to share my first article for USA Today. Its about what's new and notable -- or hot -- in Washington, D.C. And right now, what's hot is the 14th Street Corridor and its bustling foodie scene. I've also been working on a lot of food content for a new USA Today Travel web site as well as some cruise-related content for USA Today Travel's Stay tuned!  What are your favorite restaurants in Washington, D.C.? Share them with me in the comments below. … [Read more...]

Gluten-Free Dining on a Royal Caribbean Cruise

The first time I set sail on Royal Caribbean's Grandeur of the Seas, I had been gluten-free for three months and hadn't cruised in over ten years. On the rough November waters in Miami, it felt like my seas legs -- and my stomach -- had abandoned me. I wasn't sure what I could eat, if I could eat. My dinner reservation was at Chops Grille, an American-style steakhouse. Steak seemed like a safe bet. I let my server know that I was gluten-free and she surprised me with a basket of gluten-free bread, an option I didn't know was available. This was a shining moment in my dining experience on this one-night cruise. Fast forward to July and my second one-night cruise to nowhere with Royal Caribbean, this time, sailing from Baltimore, Maryland. Since I didn't have to fly to Miami for this trip, I was able to board the ship earlier in the day and enjoy lunch at the Windjammer cafe. I was pleasantly surprised to see food allergens labeled throughout the buffet. It took a bit of … [Read more...]

Pineapple Chicken Stir-Fry Recipe #GlutenFree

Last fall, I took part in the WORLDFOODS Fusion Taste Team challenge and had the opportunity to sample a hamper (i.e. basket) of their Asian-inspired sauces. Our Maryland team did not win the challenge but I had fun sampling the sauces and creating a new recipe. I like how these sauces easily jazz up any recipe but I also really like that they are gluten-free, dairy-free and free of trans fats. WORLDFOODS wants to get the word out about their gluten-free products so they sent me a few more sauces to try. I was inspired by the Cambodian Pineapple Lemongrass stir-fry sauce and now I want to add this dish to our regular menu. I hope you enjoy it, too. Pineapple Chicken Stir-Fry Ingredients: 2 chicken breasts, cubed 1 TBSP olive oil 1 bottle Cambodian Pineapple Lemongrass stir-fry sauce by WORLDFOODS Fusion of Flavours 1lb bag frozen stir-fry veggies 1 can diced pineapple 3 cups of rice Directions: Heat olive oil in a skillet or wok. Cube chicken … [Read more...]

Easy Chickpeas-y Curry Rice

Learning to eat gluten-free has been a challenge. I’ve found that I cannot eat most convenience foods; I have to prepare the majority of my meals – there’s no grabbing and going from the refrigerator or pantry. Just before I made this diet change, I was invited to be a member of the WORLDFOODS Maryland Fusion Taste team by Liza of (a)Musing Foodie. WORLDFOODS makes ready-to-use sauces in a variety of Asian flavors. I panicked a little. How was I going to review Asian flavors with my diet restrictions? Fortunately, the hamper I received from WORLDFOODS was complete with gluten and dairy free sauces. Score! And the flavors are amazing – very robust, just the right amount of spice, perfect for dressing up any dish. Seriously. I improvised with what I had in my pantry and the Thai Green Curry Paste and I now have a new favorite dish. This side-dish is so good, I’ll eat it as a meal. And I don’t share. Go make your own! Easy Chickpeas-y Curry … [Read more...]

Gluten Free Pumpkin Spice Pancakes

August turned my kitchen upside down and its taken me longer than I thought to get it straight again. Just before my daughter’s first birthday, she had an allergic reaction to a graham cracker. She took one bite and her face broke out in a rash. It was that quick. Because of our family history, we were planning to have her tested for food allergies at her one-year check-up. I just wasn’t prepared for the results. Wheat. Garlic. Soy. Eggs. Peanuts. Treenuts. Bananas. The only food allergen she shares with my son is eggs (he outgrew his peanut allergy). Since I’m still breastfeeding my daughter, I’ve had to adopt her diet, only not as strictly. For example, I can eat foods with soy or garlic near the end of the ingredient list but not as a primary ingredient. No tofu or roasted garlic for me. So, I’ve been learning to eat – and cook – gluten-free. Its been a hard adjustment; it was when my son was diagnosed, too. I miss bread. Yet, I’ve discovered a few … [Read more...]