Teff Chocolate Pudding - wheat, gluten, egg, soy, dairy, corn, refined sugar, peanut, and tree nut free!

It's day 4 of my rotation diet, and I'm not losing my mind! I'm definitely learning a lot, and I'm eating much healthier - lots of veggies! I'm making it into a game, sort-of - like "I know I'm going out to eat Saturday, so how do I 'save up' food groups so that I can eat what I want?" I'm also becoming very aware of foods that I was over-relying on, like onions, peppers, tomatoes, turkey...

Today will be the completion of a full rotation. To start out, foods are rotated on a four day schedule, so tomorrow, I go back to the food groups that I ate on Monday. I can tell that, as I get more comfortable doing this, I will be a bit more "free" with my meal planning - right now, I'm planning my meals mostly based on the rotation that is suggested in the book, but soon I will think about meals I want to have, then assign food groups accordingly. That will work out much better!

I ended up feeling a bit hungry on day Monday afternoon (rotation day 2), and started to panic a bit - I didn't plan for that! I checked day 2 food groups and saw that I could have teff. I've always wanted to experiment with teff, but just hadn't yet. I looked at the back of the Bob's Red Mill Teff package for some inspiration and saw a recipe for Teff Pudding. It contained few ingredients, all of which I could incorporate on rotation day 2, so I went for it! I'm glad I did - it was so yummy and comforting...definitely something I will eat even when I'm not on rotation! The cooked teff has a texture that lends itself to pudding - almost as if it contains gelatin, but it doesn't.

Before the recipe, a word about teff: Teff is packed with nutrition. It is higher in protein than wheat and has a high concentration of a wide variety of nutrients, including calcium, thiamine and iron. A cup of cooked teff contains 387 mg of calcium which is 40% of the U.S. recommended daily allowance. Teff has twice as much iron as both wheat and barley; the iron from teff is easily absorbed by the body. Since the grains are so small, the bulk of the grain is germ and bran. It is very high in fiber and is thought to benefit people with diabetes as it helps control blood sugar levels. Teff is available as a grain or as a flour. You can read more about the nutritional benefits of teff here.

Teff Pudding (serves 2 - 3) - wheat, gluten, egg, soy, dairy, corn, refined sugar, peanut, and tree nut free!

Ingredients:

• 2 C water
• 1/2 C teff grain
• 3 T cocoa powder
• 2 T maple syrup or honey, or 1 T agave
• 2 t vanilla extract
• pinch of salt (my addition, since it brings out the sweetness!)

Directions

1. In a small pot, bring water and teff grain to a boil, then cover and simmer over very low heat for 15-20 minutes or until water is absorbed, stirring occasionally. Let cool to room temperature.
2. In a blender or food processor, blend cooked teff and remaining ingredients until smooth and light. Add additional water if it's too thick.
3. Pour into serving bowl, chill, and serve.

This post is linked to Slightly Indulgent Mondays.

Allergen Free Baking: Baked treats for all occasions

I was recently sent a copy of the book Allergen Free Baking: Baked treats for all occasions by Jill Robbins to review. I liked it, so I thought I would pass it on to you.

As I was giving it a once over, I noticed a quote on the back cover from the Seacoast Food Allergy Group, which I have become involved with. Upon further investigation, I realized that this book is published in my home state - New Hampshire - and it was written by the same woman who developed Gaks Snacks, now called Home Free Treats (Jill and her treats were recently featured on Fox News Boston). The headquarters is right in Windham, NH, which is only about 40 minutes from me - I have an aunt and good friends that live there. Ok, ok, enough with my hometown pride...

Allergen Free Baking is geared towards parents. It is organized into sections to make life raising food allergic kids easier. As you peruse the cookbook, it is obvious that a mother who has been in your shoes is talking to you. There are recipe ideas for something to bring to morning play group, play dates, school snacks, birthday parties, various holidays, and athletic events. From the introduction: "Most of the recipes in this book use fruit and/or fruit juice, many use at least some whole grain, and none contain peanuts, tree nuts, egg, wheat, dairy, cholesterol, or trans fat. Soy lecithin is the only soy ingredient."

Robbins also includes a helpful key of grains, gluten, and sugar. For example "GF" indicates that the recipe can be prepared gluten free (suggestions are made), "Co" indicates that the recipe contains corn, and "Oa" denotes oats.

Although there are no pictures in the cookbook (except for the adorable drawings done by a young child), the pages are filled with delicious, tempting treats. Robbins shares ideas for breakfast, quick breads, bars/brownies, cookies, cakes, pies, frostings, and more. When it fits in my rotation diet schedule, the first recipe I'll be trying is the Upside-Down Pear Gingerbread. My mouth is watering already!

Rotation Diet Day 1 & Some Things of Note

I debated about whether or not to shout from the roof-tops that I'm starting the Rotation Diet today. Truthfully, I'm wondering how well I'll be able to stick to it... Perhaps blogging about it will help to keep me on track. That's my hope anyway!

For those of you not familiar with rotation, it's a system of controlling food allergies/sensitivities by eating biologically related foods on the same day, then not eating them again for four days because they contain similar antigens. Some believe that any food, if eaten repetitively, can end up causing problems. People with food allergies, intolerance, and sensitivities are often told to just avoid the problematic food, but they are not told that they could be susceptible to developing issues with more foods over time.

The idea is that this way of eating can help to heal a leaky gut (which I've made progress on but am not convinced that I'm done, hence trying something new!), which may prevent developing problems with more foods. Rotating your diet can also can help discover foods that you are currently sensitive to that you are unaware of. In addition, it may allow you to eat foods that you have a "borderline" sensitivity to (for me that would be peanuts, tree nuts, rice, and cherries), though potentially on a longer rotation schedule, like 7 or 10 days. [This does NOT mean that I will be able to eat gluten - I have celiac disease, which rotation won't change. Sugar is something I am highly sensitive to, so I'm not even going to try rotating it in anytime soon - no need!].

I became interested in rotation when a client of mine asked for help and support with creating and sticking to a rotation diet. My first step was purchasing Nicolette Dumke's book The Ultimate Food Allergy Cookbook and Survival Guide and read it cover to cover. I had some questions, so I emailed Nicolette, which began our e-friendship (see part one and part two of my interview with Nicolette).

I saw myself in the pages of the book, so I let the idea of doing rotation percolate for a couple of months. I experimented by eating some tree nuts after a long, long time of going without - I just had a minimal amount - and found that I did not experience symptoms. When I ate them again the next day, I did have symptoms. It made me think that there is something to this rotation stuff - and I would LOVE to be able to have tree nuts and peanuts again!!!! To bake with almond flour is something I have been dreaming about...

Experimenting with different foods, alternative grains, etc. and making many of Nicolette's recipes has given me the hope that, with some planning and preparation, I can do this.

...and so begins my rotation journey. I've set my first goal at sticking to rotation for one month. This felt right to me. Truth be told, my hope is to go longer than that - in fact, Brian and I are planning to start a family. I would like to stick to a rotation diet for the duration of pregnancy and breast feeding. Although there isn't a ton of hard evidence out there about what a mother should/should not eat to lessen her child's risk of food allergies/intolerance/sensitivities, rotation seems to be a way to reduce those chances. I plan to chronicle my journey here, so please stay tuned!

Some other things of note:
Today is Slightly Indulgent Monday at Simply Sugar & Gluten Free. Be sure to check it out for delicious recipe ideas! This week, Amy is also giving away two subscriptions to her favorite magazine, Eating Well.

I got an email that Amazon.com is offering an extra 15% off of Hain Gluten Free products including Arrowhead Mills, Imagine, De Boles, and more. If you use subscribe and save, you get an additional 15% on top. Might be worth checking out.

Honey-Buckwheat Pancakes

Haven't discovered buckwheat yet? I have to say that it was only recently that I have begun to appreciate all buckwheat it has to offer. I loved Nicolette's buckwheat brownies, so I thought I'd see what else it would be good in. Buckwheat pancakes seemed like a natural next move, since I love a good pancake (see coconut flour pancakes and flourless pancakes)! They turned out delicious, if I do say so myself... Buckwheat lends a nuttiness that I think perfectly pairs with honey - it's like they were made for each other.

Ingredients (makes about 5-6 pancakes):

• 1/2 C GF buckwheat flour
• 1 t baking powder (if you cannot tolerate corn, click here for a corn free baking powder recipe)
  
• 1/2 t salt
• 1 t cinnamon
  
• 1 T honey
• 1 egg
• 2 T oil
• 1 t vanilla extract
  
• about 1/2 C whichever milk you can tolerate (yogurt would be nice, too)

Directions:

1. Mix together the first 3 ingredients.
2. In a separate bowl, mix the honey, egg, oil, and vanilla.
3. Add the wet ingredients to the dry ingredients and stir a little.
4. Start adding in your milk a bit at a time until the desired consistency is met.
5. Cook batter on a preheated pan or griddle that has been greased.

Enjoy!

This post is linked to Slightly Indulgent Monday.

Chili with Roasted Peppers

Chili is a cool-weather staple around here. It's one of those great meals that can be adapted many different ways to suit tastes and dietary restrictions. It can also give you a hand cleaning out your pantry! This version is made with roasted hot peppers (not too hot for me - I make extra peppers for my husband to sprinkle on top b/c he likes his mouth to be on fire...). Roasting the peppers takes their flavor to a different depth in such a wonderful way and tempers the heat a bit.

Ingredients:

• 2-3 hot peppers (jalapenos are fine; use more or less depending on your taste)
• 1 large onion, diced
• 1 lb. ground meat (I use turkey)
• 1 C juicer pulp (optional - it's a good way to use it up!)
  
• 2 T chili powder
• 2 T cumin
• dash red pepper flakes
• 1 T salt
• 2 t pepper
• 1/4 C ground flax seeds (optional)
  
• 2 bell peppers, diced
• 1 can black beans (or whatever you have on hand - I used kidney this time)
• 1 can corn (optional)
• 4 tomatoes, diced or 2 C canned tomatoes

Directions:

1. Place whole hot peppers on a baking sheet covered in foil. Roast at 400 degrees for 15-20 minutes or until they get char spots on them and blister, like in the picture above. Once cool, split a part and remove the stem and seeds (unless you like more heat). Dice and set aside.
2. While the peppers are roasting, place heat olive oil in a soup pot or dutch oven. Add onions and cook for 3-4 minutes.
3. Add ground meat to the pot. Allow it to begin to brown, using your stirring spoon to separate it. Cook for about 5-7 minutes. If you are using juicer pulp, add it in.
   
4. Add chili powder, cumin, red pepper flakes, ground flax seed, salt and pepper to the meat and mix around.
5. Add the bell peppers and cook for 4-5 minutes.
6. Add the beans, corn, and tomatoes and stir to combine.
7. Simmer for 10-15 minutes to allow all the flavors to meld. Adjust salt and pepper if needed.

Notes:

• I like to top mine with yogurt - whichever kind I've got. My favorite is Greek or coconut.

I Took the Kale Chip Challenge!

On October 13th, Celiac Chicks issued a throw-down - a Kale Chip Throw-down. I have been reading about these things for a while and just letting the idea of them stew. When I saw this challenge, I had to accept, especially because they expressed their initial hesitancy, thinking "how could these be any good?" ...and that's where I've been at!

I followed their recipe and used the oven this time rather than the dehydrator, which I plan to try in the future. I made just one batch at first because why waste perfectly good kale if I didn't like these chips? But...I loved them! They are light and crispy! My first batch was olive oil and salt, which just pairs nicely with the flavor of the kale. For my 2nd batch, I added cumin...YUM! The pictures show before and after - they are a bit like shrinky-dinks! I actually could see these squashing a chip craving.

In other news...Go Dairy Free reported today that one of my favorite cereals, Perky's Nutty Flax (which actually does not contain nuts), is now being branded as Enjoy Life Crunchy Flax. Click here to read about that transition. The flavor, crunch, and low sugar grams better stay the same, is all I can say!

This post is linked to What Can I Eat That's Gluten Free over at the Gluten Free Homemaker.

Product Review: Edward & Sons Exotic Rice Toast

Don't forget to check out today's Slightly Indulgent recipes at Simply Sugar & Gluten Free. You could win a $25 gift certificate to Amazon.com! Who couldn't use that?

While checking out our local wine and cheese shop for the first time the other day (for some reason, we always go to one that is further away), I happily noticed a few gluten free products among all of the wonderful-looking gifts and cheese accompaniments. Among them were Edward & Sons Exotic Rice Toasts. I hadn't seen them before, so naturally I scooped them up to try with our yummy cheese purchases. I loved them, so I wanted to share my thoughts with you. I also loved the Edward & Sons website, which has an easy-to-us allergen chart!!! Check out my review on The Examiner.

PS - I purchased these for my own individual use. No compensation of any kind was received in exchange for this review.

Happy Monday!

Home Free Cookies on Fox Boston News

Jill Robbins, founder of Home Free Treats, was featured on Fox News Boston. I'm not generally a fan of Fox myself, but I've got to give them kudos for giving food allergies center stage...and not just for a couple of seconds - it was for several minutes. Check out the clip:

Buckwheat Brownies

In my 2nd interview with Nicolette Dumke, she named a couple of her favorite recipes, one of which is her Buckwheat Brownies. I got to thinking that if an author of multiple wonderful, allergy-friendly cookbooks says that something is her favorite, it must be worth a try. ...and I always love to satisfy a chocolate craving!

These brownies are wheat, gluten, soy, dairy, refined sugar, and corn-free. I substituted a mix of honey and maple syrup for the maple sugar, which resulted in a more cake-like brownie. Brian and I both gobbled them up! They are sooooooo good! Next time, I might try a few adjustments for a more fudge-like texture, but then again, why play with a good thing?

You can find the recipe at the end of my interview with Nicolette. ...and if you are interested in learning more about the nutritional value of buckwheat, click here. Enjoy!

Ode to Some Wonderful Bloggers

We had company last night - a few folks that I used to work with. They have all been amazingly supportive of me, so of course I would want to throw them a nice dinner party. We tend to get together about once every 6 weeks or so. We rotate houses and do it potluck style. Last night, I needed to create a main dish, side dish, and an appetizer. Three bloggers were the inspiration:

For the appetizer, I made Cheesy Garlic Bread Sticks. For these, I used Shirley's Flourless Pizza Crust recipe posted at Gluten Free Easily. I added garlic powder to the mixture and instead of making it into pizza, I cut it into long rectangles and served them with marinara sauce. They were a big hit!

Knowing that I'd be busy with work and running around all day, I wanted a fairly no-fuss main and side dish. Diane at The Whole Gang pointed me to Ali and Tom's recipe for Balsamic Roasted Chicken with Figs and Onions posted at The Whole Life Nutrition Kitchen. I brined the chicken first to ensure that it would turn out moist, using water, salt, maple syrup, onion, and fresh rosemary. I used onions and figs, but also added turnips, carrots, potatoes, and parsnips from our farmer's market. For my guests, I actually used split chicken breasts instead of a whole chicken so that I didn't have to carve it. The picture shown here is actually the same recipe with whole chicken that I made just for us last week.

We also had a lovely salad to go with it all. My friends rounded out the meal with stuffed grape leaves and roasted artichokes for the appetizers and various sweet treats for dessert. We had a fun evening and they left feeling full and satisfied. Did I mention that they don't have any dietary restrictions??? That's always a great test for "special" recipes.

Thanks again, fellow bloggers!

One more thing - Amazon sent me an email stating that they are running a special - Enjoy Life Foods 15% off.

Millet Banana Bread

Yep, you guessed it! Another recipe from Nicolette Dumke's latest cookbook. I can't help myself. I'm enjoying experimenting...and the results! My husband and I both loved this one...I have to confess, I haven't shared much of it with him. It's just too good!

Millet Banana Bread (free of the top 8 allergens, gluten, corn, and refined sugar)

Ingredients:

• 1 1/2 C millet flour
• 1 C tapioca starch
• 1/2 t salt
• 2 t baking soda + 1/2 t unbuffered vitamin C powder (or 2 1/2 t baking powder)
• 1 t cinnamon or 1/2 t ground cloves
• 1/2 c chopped nuts (optional)
• 1 3/4 C mashed ripe bananas (about 3 1/2 bananas)
• 1/4 C oil

Directions

1. Preheat oven to 350. Oil and flour a loaf pan.
2. Stir together flours, salt, baking soda + vitamin C powder (or baking powder), spice, and nuts (if using) in a large bowl.
3. Combine the mashed bananas and oil and stir them into the dry ingredients until they are completely mixed in, but be careful not to over mix (the batter will be stiff). Put the batter into the prepared pan and bake for 55 to 60 minutes or until the bread is lightly browned and a toothpick inserted in the center comes out dry. Remove it from the oven and allow it to cool in the pan for 10 minutes, then remove it from the pan to cool completely. Makes one loaf.

Notes:

• I did not have millet flour on hand so I ground my own. Nicolette offers a caution about this - if you are grinding your own, you'll want to adjust the liquid. I added more banana and a bit more oil, but next time I might add a couple T of milk, too. Nicolette also says that she has found that even different brands of the same product can yield different results, so she provides where to find the brands that she uses.
• The cookbook also provides recipes for banana bread using spelt, barley, or amaranth.
• I was sent a free copy of this cookbook by Nicolette to review.
  

Quinoa Chocolate Chip Cookies - free from the top 8 allergens, corn, refined sugar, and gluten!

If you haven't read my interview with allergy author, Nicolette Dumke, you might want to (click here for part 1 and here for part 2). Nicolette is an incredible person who is brilliantly coping with multiple food allergies, and has graciously chronicled all she has learned in her series of books. She sent me a copy of her latest book I Love Dessert but NOT Sugar, Wheat, Milk, Gluten, Corn, Soy, Unhealthy Fat... to review. I have been baking my way through it to see how her allergy-friendly versions of yummy deserts match up. Click here to see Traditional Apple Cobbler with Amaranth Topping.

I was attracted to this recipe for Quinoa Chocolate Chip Cookies because I know that quinoa is considered somewhat of a super food, especially for those of us on the gluten free diet. Quinoa brings many essential nutrients to the party that might otherwise be lacking in the traditional gluten free diet. Also, I wanted to further experiment with the use of apple juice concentrate as a sweetener in baking.

My husband and I were both pleasantly surprised these cookies. They have a wonderful texture, and the use of concentrated apple juice helps to mask the flavor of the quinoa in a way that really works! The chocolate chips bring it all together. I'm not saying that they taste just like regular chocolate chip cookies - they definitely taste healthier, but in a wonderful way. Otherwise, my husband would not have finished them all on me!

Ingredients (recipe is being reprinted with author's permission)

• 3 C quinoa flour
• 1 C tapioca starch
• 1 1/2 t baking soda + 3/8 t unbuffered vitamin C powder (or just use baking powder)
• 2 C apple juice concentrate
• 1/2 C oil
• 1 1/4 C chocolate or carob chips (optional)

Directions

1. Boil the apple juice down to 1 3/8 C in volume and allow it to coll to room temperature or cooler. If you are in a hurry, put it in the refrigerator to cool.
2. Preheat your oven to 350 degrees. In a large bowl, combine the quinoa flour, tapioca starch, baking soda + vitamin C (or baking powder). In a separate bowl or cup, stir together the juice and oil. Immediately stir them into the dry ingredients until they are just mixed in. Fold in the chocolate or carob chips. Drop the dough by tablespoonfuls onto an ungreased cookie sheet and flatten them to about 1/4 inch thickness with your fingers held together. Bake for 10 to 15 minutes, or until the cookies are slightly browned. Makes about 5 dozen.

This post is linked to Slightly Indulgent Mondays along with lots of other delicious guilt-free recipes. This week, Amy is giving away Le Creuset mini gratin dishes!

Curried Pumpkin-Apple Soup

My husband is an excellent cook...I'm very lucky! Last weekend, he bought two sugar pumpkins because they were on sale. He excitedly told me that he planned to roast them and make soup out of them. The weekend came and went and all he was able to get to was the roasting part...the poor guys works full time, is in grad school, and is doing all the construction on our home, so I wasn't upset that I had all this pumpkin and no idea what to do with it. Time to get creative!

After reading about how to prepare fresh pumpkin, I came up with a game plan: make a pumpkin soup and add flavors that *hopefully* go well with it. The end result was a fabulous, comforting soup that we both couldn't get enough of! Good thing, because I made a double batch and still had left over pumpkin, so I made Amy's Pumpkin Ice Cream recipe...yum! (If you use fresh pumpkin for this, strain it over two nights).

Oh yeah - at the New England Celiac Conference this past Saturday, pumpkin made a short list of "super foods" that the two nutritionists talked about being sure to add to your diet if you are gluten free. Nice! Pumpkins dishes are also the theme for this month's Go Ahead Honey, It's Gluten Free recipe round up which will be hosted by Heather at Life, Gluten Free. Not sure yet if this will be my entry...
Ingredients:

• 4 T butter (or oil)
  
• 1/2 onion, diced
• 2 C pumpkin (canned would work, too)
• 1 apple, diced
  
• 1 T salt
• 1 T honey (or 2 t agave)
• 1/4 t nutmeg
• 1 T curry powder (make sure it is gluten free!)
  
• 1/2 t ground pepper
• 3 C chicken broth
• 1/2 C milk (any kind that you can tolerate)

Directions

1. Heat the butter or oil in your soup pot or dutch oven.
2. Add the onions and cook until they are translucent, about 5 minutes.
3. Add the pumpkin, apple, salt, honey, nutmeg, and pepper and stir.
   
4. Add the chicken broth 1 C at a time and stir well in between additions.
5. Use an immersion or stick blender to make the soup real creamy and smooth.
6. Add milk and stir to incorporate.

Traditional Apple Cobbler w/ Amaranth Topping

This is the first recipe I tried out of Nicolette Dumke's newest book I Love Dessert but NOT Sugar, Wheat, Milk, Gluten, Corn, Soy, Unhealthy Fat... In this book, Nicolette presents many different allergy-friendly, kitchen-tested options for each recipe so that you can pick the ingredients that suit your dietary needs.

I was drawn to the amaranth topping for this recipe because it is not a grain, and I tend to feel better when I'm not eating grains. I chose apples for the filling because we have an abundance of amazing, locally-grown apples now - so many, in fact, that I'm going to have to start getting real creative... I was also drawn to the sweetener used in this filling - apple juice concentrate, which I have not experimented with yet.

My husband and I were both pleasantly surprised! We loved how thick and gooey the filling got, and how cake-like and tasty the topping was! The intense sweetness of the filling was perfectly complimented by the topping. Yep, I did take a scoop before taking a picture...sorry! This is a real winner and will probably make a weekly appearance in our house throughout the Fall months.

* This post is liked to Slightly Indulgent Mondays at Simply Sugar & Gluten Free.

Nicolette Dumke's Apple Cobbler with Amaranth Topping
reprinted with the author's permission
Ingredients for the filling:

• 4 to 5 apples, peeled, cored, and sliced to make 3 1/2 to 4 C of slices (or 1 20-ounce can of sliced apples canned in water such as Mussleman's brand, drained)
• 1/2 C apple juice concentrate, thawed
• 5 t arrowroot or tapioca starch or 2 T quick-cooking (minute) tapioca
• 1/2 t cinnamon

For the topping:

• 3/4 C amaranth flour
• 1/4 C arrowroot
• for a corn-free version, use 3/4 t baking soda + 1/8 t unbuffered vitamin C powder (I used baking powder instead)
  
• 3/8 C apple or pineapple juice concentrate, thawed
• 1/8 C oil
  

Directions:

1. Preheat oven to 350 degrees.
2. Drain the canned apples if you are using them, or peel, core and slice fresh apples.
   
3. In a saucepan, stir together the apple juice concentrate, starch or tapioca, and cinnamon. If you are using tapioca, allow it to stand in the liquid for at least 5 minutes.
4. Add the apples to the pan and stir.
5. Heat the mixture over medium heat until it thickens and comes to a boil. You do not need to stir it constantly while it is coming to a boil and can begin preparing the topping during this time.
6. As it begins to steam and nears the boiling point, stir it constantly. When it comes to a boil, boil it for 1 minute.
   
7. Put the fruit into a 2 1/2 - 3 qt casserole dish.
   
8. Prepare the topping: Combine the amaranth, arrowroot, and baking soda/vitamin C powder or baking powder. Stir together the juice and oil in a cup. Add the liquid ingredients into the dry ingredients and stir until they are just mixed.
   
9. Drop by spoonfuls onto the fruit in the casserole dish.
10. Bake for 25-35 minutes or until the topping begins to brown. Makes 4-6 servings.

Enjoy!

Gluten Free on Shark Tank & the GF Blog Carnival

This past Tuesday, ABC's Shark Tank featured Sawyer Sparks, a college student from Indiana and creator of Soy-Yer Dough (gluten free modeling clay). Read all about it in my article for The Examiner.

Today is October 1st (can you believe it?), which means that the next edition of the Gluten Free Lifestyle Blog Carnival is up at the Gluten Free Gidget. Be sure to stop by for some tips, recipes, product reviews and more!