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Flagstaff Celiac Support Group

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New web site Feb. 20th, 2009 @ 04:22 pm
Check out our new web site at flagstaffceliacsupport.org.

July meeting recap Jul. 20th, 2008 @ 08:38 pm
We now have a new web site: http://flagstaffceliacsupport.org.

At the July meeting we welcomed two more new members and sampled snacks that Carolyn and Jeanette brought. Caroline brought lemon popyseed muffins made from her favorite Gluten-Free Pantry mix. Jeanette brought Congo (snack) Bars with gluten-free, lactose-free chocolate chips and walnuts that she made from a recipe in Living Without magazine.

Jeanette distributed copies of the notices about the group that we want to put in local grocery stores. She wants to add the new web site before the notices are distributed more widely. Lynn suggested adding the Farmer’s Market on Fourth Street to our list because they are beginning to carry more gluten-free products.

Katy shared the dining cards she had purchased from Triumph Dining with the group. These cards help communicate the gluten free diet to restaurant personnel. The cards are custom written for each cuisine, list the foods common to that cuisine that are and are not gluten free, and even explain the challenges of cross-contamination. She also said she had found the book Living Gluten-Free for Dummies very helpful.

Since Marc and Jeanette had been unable to meet with the owner of Pesto Brothers yet, Lynn suggested that the next meeting take place at Alvin’s Casual Dining in the Continental Plaza. She had eaten there recently and the staff was interested in working with us for a dinner. She will check with them and provide Jeanette with more information and details.

Lynn also announced that she would be teaching a gluten-free baking class at the community college on October 23.

July meeting Jul. 7th, 2008 @ 05:06 am
The July meeting of the Flagstaff Celiac Support Group will take place Thursday, July 17 at 7 p.m. at the Flagstaff Medical Center, Cardiac Rehab Gym conference room. At the meeting we will make plans to contact local grocery stores and ask if we can place small signs about the support group on the shelves where gluten-free products are stocked. We'll also continue our discussion of a meal at Pesto Brothers. Susanna offered to make snack bars for the group to sample. Samples (and recipes) of other snacks are welcome.

June meeting recap Jun. 22nd, 2008 @ 05:25 am
We welcomed two new members and a visitor from out of town, Lynn's daughter. We agreed to pursue the idea of asking grocery stores that stock gluten-free products if we can put up little notices on the shelves where the G-F products are informing shoppers of the existence of our group. We looked at two different notice samples and suggested some revisions. Jeanette will make the revisions and print a supply to bring to the next meeting.

Marc reported on the status of a dinner at Pesto Brothers. The owner would like to meet with a couple of us in advance. He also has asked if we can schedule our dinner early in the evening (be there at 5 p.m.) so that our meal can be the first prepared, significantly reducing the possibility of cross-contamination. Marc and Jeanette will meet with the owner prior to our next meeting and report back to the group. We're now looking at August for the dinner at Pesto Brothers.

Susanna said she would bring home made snack bars to the next meeting. Others are invited to bring goodies as well. Don't forget to bring copies of the recipe as well.

Another review Jun. 15th, 2008 @ 06:21 am
I ate at HIP last weekend. The Indonesian wrap was very good. The veggies were fresh, probably organic. The soup was lackluster but I would try another kind. I did not have dessert. The restaurant decor/appearance is non descript but clean. The prices ranged about $7.00 - $10.00 for a main dish.

I would need to visit another time to get a better idea of their menu.

Other entries
» Hip Restaurant review
I just got back from having lunch at Hip. I enjoyed it. The food was
good, I ordered an Indonesian Wrap. It came with two wraps and a salad -
much more food than I expected, so it helped offset the price of $8.95.
The only drawback I experienced was that they are a little slow, so next
time, I might call in my order before I walk over there for lunch.

I don't know if any other gluten-free friends have tried Hip out, but
I'd say it's worth going.

» June meeting
The June meeting of the Flagstaff Celiac Support Group will take place Thursday, June 19 at 7 p.m. in the Cardiac Rehab Gym conference room on the first floor of the Flagstaff Medical Center. We will continue discussing plans for a special gluten-free meal at Pesto Brothers and how we might spread the word about the group through the grocery stores that carry gluten-free products. If anyone has a chance to try the new vegetarian restaurant, Hip, between now and then, we'd love to hear about it.
» May Meeting Recap
Barb, Lynn, and Marc expressed their satisfaction with Amazon.com as a source for bulk gulten-free products. Barb had purchased a case of Gultino pretzels which she shared at $5.20 a bag compared to $7.79 if purchased locally. Lynn had purchased a case of Glutino bread sticks which she shared at $4.43 per box. Barb talked about the advantages of setting up a subscription with Amazon.com which include no shipping charges. Marc will be placing an order for Tinkyada pasta (angel hair and penne) which he will distribute at the July meeting. Anyone interested not at the meeting who is interested in purchasing from this order, please send a comment to the blog.

Barb announced that New Frontiers will be closing Sunday May 18 and reopening at their new location on Butler on Wednesday May 21. Lynn noted that the Farmers Market on Fourth street is beginning to carry gulten-free products.

Marc is exploring the possibility of having the June meeting at Pesto Brothers restaurant in the Old Town Shops/Heritage Square. He has talked with the owner/chef there who expressed interest in preparing gluten-free food for us. More details to follow.
» May meeting
The May meeting of the Flagstaff Celiac Support Group will take place on Thursday, May 15 at 7 p.m. in the Cardiac Rehab Gym Conference Room on the first floor of the Flagstaff Medical Center. At this meeting we will continue our discussion about the possibility of placing group orders. Those of you who order online regularly, please bring specific pricing information so we can see the savings advantage, in addition to the advantage of getting the products we want.
» Black Bean, Corn, and Zucchini Enchiladas
Ingredients (8 servings)
2 tsp olive oil
2 c zucchini, diced
1 (10 oz) package whole-kernal corn
1 (15 oz) can black beans
Enchilada sauce (see below)
12 corn tortillas cut in half
2 c shredded reduced-fat cheddar cheese

1. Preheat oven to 350, spray baking dish (9x13")
2. Heat oil in large skillet over medium-hi heat; add zucchini and corn and saute for 5 minutes
3. Remove vegetables from heat and stir in black beans
4. Spread some sauce on the bottom of the baking dish; layer half the corn tortillas, half the vegetable-bean mixture, 1/4 of the cheese
5. Repeat with the other half of the ingredients and cheese; spread remaining sauce evenly over the top.
6. Cover with foil and bake for 30 at 250; uncover and top with remaining cheese; bake uncovered for 10 minutes or until cheese melts.

Sauce ingredients
1 tsp olive oil
1/2 c red onion, diced
1 tsp minced garlic
1/2 c vegetable broth
1 tbs chili powder
1 tbs honey
1/2 tsp salt
1 (28 oz) can crushed tomatoes, undrained

1. Heat oil in large saucepan over medium heat
2. Add onion and garlic, satue 5 minutes or until onion is tender
3. Stir in remaining ingredients; reduce heat and simmer 30 minutes
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