Tasty Tidbits

Back to School with Food Allergies - New Contest!

Tue, 07 Sep 2010 18:41:00 GMT

Good News...It's Contest Time at Allergiesandme.com again!

Today we launched a new contest to see what stories all you have out there about the First Day of School. If you have kids, this can be hectic, heartwarming, scary or even downright Funny.

Every experience is unique and memorable.

Allergiesandme.com is asking for your stories. We want to hear, see or listen to your child’s, or even your own, experience with the First Day of School. The additional concerns over having a child with Food Allergies or Food Intolerances adds to the complexity of the day.

We want to hear how you dealt with this experience and possibly share your knowledge gained with other parents and families…the good, the bad and the ugly!

To have fun with this, we are running a contest. For the top two winning entries, you will receive an Epinephrine Carrier from Allergy Haven and a $25 Shopping Coupon to use in our online allergy free store.

The submitted stories will be reviewed by an independent panel of “Allergy Moms” in a local support group. All contestants understand that all documents, photos and videos will be potentially posted on the website. Names or personal information will not be included, for privacy protection.

All submissions must be sent to Allergiesandme.com by October 15th, 2010 to Sales@Allergiesandme.com. Please include your contact information so that the winners can receive their prizes. Include only electronic files – pictures or video links- since these cannot be returned.

Winners will be announced and stories posted on the Allergiesandme.com website for all to enjoy.

Please join us in sharing your Back to School Stories!

Allergy Free Recipe Cookbook is Available

Fri, 03 Sep 2010 16:05:00 GMT

Happy Labor Day Weekend Everyone!

I know this will be a wonderful weekend for "family time" and what better thing to help you than a FREE COOKBOOK!

Yes, Alisa with Go Dairy Free has compiled an awesome collection of recipes from health and cookbook bloggers. This is an e-book and free to download from her site. Here's the link for her Allergy Free Food Cookbook titled, Smart School Time Recipes - The Breakfast, Snack and Lunchbox Cookbook for Healthy Kids and Adults. Hope you enjoy it. If you find a favorite, let me know and I will ask for the author's permission to share with everyone.

We have lot's of new allergy free food to stock our shelves and I will get you a blog post next week giving you some of them. Keep an eye on our Featured Products for some of them as well.

Have a fun-filled weekend. I know this also marks the beginning of football season, so don't forget to check out some of our recipes on the allergy free online store site, we have lot's of great allergen free dishes to try on the crowd!

Mushrooms are GOOD for you...start digging!

Thu, 26 Aug 2010 17:04:00 GMT

At Allergiesandme.com, we are always open to hear from anyone that has good information to help our customers and followers. Not only do we strive to give you allergy free foods , we also want to provide all the resources we can find that might assist you. I would like to present a guest blog post today from Celia Barnes. Celia writes for the www.nutritioncertification.net, a nutritionist certification programs blog. This is her personal hobby web site focused on healthy eating ways to help future nutritionists and dietitians to understand healthy eating options for their patients.
Here is Celia's post and recipe to share :

US Department of agriculture analysts indicate us 1 quick option to keep the immune system healthy

Did you know the Agricultural Research Service (ARS) funded experts established that Mushrooms play an important function in keeping the body's defence mechanism healthy?

In a recent article published in July 2010 from Sciencedaily.com, leading correspondent Rosalie Marion Bliss reported how the Agricultural Research Service (ARS) researchers have conducted an animal-model and cell-culture research project showing that white button mushrooms enhanced the activity of essential cells in the body's immune system.

Agaricus bisporus (identified variously as the common mushroom, button mushroom or white mushroom) is an edible basidiomycete mushroom indigenous to grasslands in European countries and The United States. Agaricus bisporus is cultivated in more than seventy countries and is one of the most commonly and widely eaten mushrooms in the world.

In the US, white button mushrooms represent 90 percent of the entire mushrooms eaten.

The research (Reference: www.ars.usda.gov/is/AR/archive/jul10/immunity0710.htm) was conducted at the Jean Mayer Human Nutrition Research Center on Aging (HNRCA) at Tufts University by center director Dr. Simin Meydani.

The outcomes suggest that white button mushrooms may increase immune function by increasing the production of antiviral and other proteins that are produced by cells while seeking to defend and repair tissue.

The study's cell-culture phase demonstrated that white button mushrooms enhanced the maturity of immune system cells called "dendritic cells," from bone marrow.
Dendritic cells can produce T cells which are necessary white blood cells that can recognize and eventually deactivate or destroy antigens on invading germs.

When immune system cells are subjected to disease-causing pathoenic agents, like bacteria, the entire body begins to increase the number and function of immune system cells, according to Dr. Meydani.

Regarding white button mushrooms, one simple way to utilize them in your daily diet plan could be to start thinking on some sample dishes: The Masala mushroom is a fantastic example.

Garam masala is a basic blend of ground spices common in Indian and other South Asian cuisines. It is used alone or with other seasonings.

Ingredients for 2 Serves:

- Mushrooms(chopped) 2 cups
- Onions 2
- Chili powder 1 tea spoon
- Garam masala 1/2 tea spoon
- Salt
- Olive oil 1/2 tea table spoon
- Coriander leaves

Guidelines: (Preparation time : 15 minutes)
Heat oil and fry onion till it turns slightly brownish. Then add mushrooms, cover and cook for approximately ten mins.
Add all the masala and cook for two mins. Garnish with coriander leaves and serve hot.

Our thanks to Celia for her contribution. Now go out there and hunt for some awesome Mushrooms!

Kudos from a Gluten Free Website about our Store!

Tue, 24 Aug 2010 19:21:00 GMT

Just a quick note to all ....

New "Ask the Doctor" answers for last month are up on the site, check out our newest contributions from Dr. Wangen on Ask the Doctor about Food Allergies and Celiac Disease. We are getting good questions and our doctor has been thoroughly impressed with the depth of the inquiries. Our continued thanks to Dr. Wangen for his participation in helping our customers!

Received a nice surprise compliment from a very popular Gluten Free website this week. Nancy, founder of GlutenFreeville.com gave us a wonderful store review this week.

Gluten Freeville review of Allergiesandme.com states " AllergiesandMe.com is a newly relaunched online store for people with food allergies with some pretty cool features. One of the best features I found on the site was the recall news of products with allergen containing ingredients. If you have severe allergies to certain ingredients, an undeclared ingredient in a product can potentially be deadly, so the more places that can share this information, the better."

Our thanks to Nancy for "sharing the love" and we hope you visit her website for more gluten free information as well.

Have an awesome week everyone!

Fructose Intolerance...A misunderstood condition.

Fri, 20 Aug 2010 19:38:00 GMT

Happy Friday Everyone! Things have been hopping around here this month - 1st birthday, new products (look for dozens more next week in the store!) and some new updates coming soon to our Facebook page...exciting stuff!

Today, I want to introduce a guest blogger to you, Maggie Devine. Maggie was diagnosed with Dietary Fructose Intolerance recently and decided to start a blog to help others that may go mis-diagnosed. You can follow her progress on her blog, www.fructosefreedom.blogspot.com. Here is Maggie's story:

I ‘liked’ a facebook fan page a few weeks ago called, “My Life Has Changed so Much This Year.” Which is insurmountably true, almost to the point of irony. I was a busy, but happy high school student. In September 2009, my illness began. I could barely go to school, and I became depressed. My teachers and peers wanted to know everything going on with me, but I was too embarrassed to tell them, and they turned on me. I don’t want this to sound whiny or pathetic, but it was hard and it was unfair.
At the core of this change is Fructose Malabsorption/Dietary Fructose Intolerance. It went undiagnosed for so long and weakened my body so that I was vulnerable to infections. I had stomach ulcers. I had pink eye about three or four times. I constantly had a cold or the flu. I couldn’t stay out of the bathroom. I was seriously ill. It took away everything. I couldn’t go to school anymore. I had to enroll in online classes. Again, I don’t want to sound whiny, but it is the truth.
I don’t want this to happen to anyone else. It’s wrong. The reason I went undiagnosed so long was poor care from my first batch of gastroenterologists, which is a whole other story. The short version is that once I was diagnosed with ulcers, anything else was pushed aside as IBS. After my ulcers going away and coming back under the watch of the first doctors, I set out to find help from someone new. When my new doctor saw my records, which included the tests my primary care physician performed prior, including those for lactose intolerance and Celiac disease, he immediately scheduled me for a fructose test.
Five months with the first clinicians and they hadn’t even considered that. How ridiculous is that?
On top of that, now that I’m diagnosed, much of the small amount of research available is contradictory. High-fructose corn syrup seems to just be in everything. There are few books available on the subject, and no real “recipe” books.
This lack of information is frustrating. This new diagnosis just seems to be too new for those suffering to have all the resources they need.
That’s why I started my blog. I want to help those with this disease get the resources and information they deserve, sooner rather than later. Hopefully soon, we’ll have more. Because I don’t want everyone with this to have their lives changed this way.

We want to thank Maggie for giving us more information about this dietary intolerance and we wish her the best in her recovery and future diet changes. Maggie was kind enough to share one of her own recipes as well:

Cranberry Avocado Salsa
1 bag Cranberries, frozen or fresh
2 Avocados
2 Tbsp. Lime juice
1 tsp. cilantro
1 tsp. cumin
1 pinch salt
1 1/2 c. sugar
2/3 c. olive oil

Combine in food processor or chopper and serve. Enjoy!

Hope everyone has a great weekend and stop by the store to check out our new products next week.

Happy Birthday to Us at Allergiesandme.com!

Thu, 05 Aug 2010 22:37:00 GMT

I can't believe it was 1 year ago this week that we launched our new kid....Allergiesandme.com! It has been one exciting year...full of challenges, triumphs and meeting lot's of great people! We want to Thank You for following us and supporting our efforts to build a store that not only meets your dietary needs, but hopefully gives you resources and information to make your lives easier.

We were also fortunate enough to launch our new Re-designed Website this week....literally, our new design came online today. It has been a great process, and we are happy to unveil our new website and online store to all of you!

Allergiesandme.com has many added features and we hope you will take a moment to browse around the website.

One big feature you will notice - FREE SHIPPING! We are offering you Free Shipping on all UPS Ground orders over $150, delivered in the U.S. It is our Thank You for your continued business. Make sure you stock up for the upcoming school year!

Please let me know what you think of the new navigation and features. We have more updates coming soon...the fun just keeps on coming! Let's raise our glasses and toast to many more years of Allergiesandme.com!

Feel free to break into a Happy Birthday Song anytime now......

P.S. Our Cute little Corporate Mascot turns 5 years-old next week too...Happy Birthday Jack!

Guest Blog about improving your diet for control of Diabetes

Thu, 22 Jul 2010 15:25:00 GMT

We have a Guest Blogger this week, Linda Miller. Linda is living in Texas and writes a blog about healthy eating and Diabetes. I am happy to give her some time today to share new research information regarding cashews and how to incorporate them into a healthy eating lifestyle.

Thanks to Linda and please let me know if you have any questions for her!

University of Montreal analysts recommend us a great way cashew extract may treat diabetic issues

A new study published in the journal Molecular Nutrition and Food Research advises cashew seed extract may play an important role in preventing and treating diabetes. The cashew is a tree in the flowering plant family Anacardiaceae. The plant is native to northeastern Brazil.
Scientists at the University of Montreal and the School of Yaoundé in Cameroon researched how cashew products affected the responses of rat liver cells to insulin.
In Canada, a lot more than 3 million Canadians have diabetes and this number is supposed to reach 3.7 million by 2020, based on the Canadian Diabetes Association.
In U.S.A, according to the American Diabetes Association, from the 2007 National Diabetes Fact Sheet, there are total 23.6 million children and adults in the United States - 7.8% of the population - have diabetes. 1.6 million new cases of diabetes are diagnosed in people aged 20 years and older each year.

Scientists researched cashew tree leaves, bark, seeds and apples. They found that exactly the cashew seed extract increased the absorption of blood sugar by the cells. Extracts of other plant parts had no such effect, indicating that cashew seed extract likely contains active compounds, which could have potential anti-diabetic properties. In certain people with diabetes, a disorder called insulin resistance prevents the body from processing the hormone, which regulates energy and the processing of sugars in the body.

Deficit of insulin can lead to heart or kidney diseases as time passes.
The cashew nut is a popular snack, and its rich flavor means it's often eaten without treatment, lightly salted or sugared.
Cashews are a staple in vegan diets. They are utilized as a base in sauces and gravies, and can take on sweet properties for frostings and cookies.
They are high in protein and a raw, natural way to obtain energy.
The fats and oils in cashew nuts are 54percent monounsaturated fat, 18percent polyunsaturated fat, and 16percent saturated fats (9% palmitic acid and 7% stearic acid).

Without cholesterol cashew nuts are a healthy fat food for heart patients too. And because of their high amounts of monounsaturated essential fatty acids, in addition, they help support healthy numbers of good (HDL) cholesterol.

Here below a 4 servings recipe "The Cashew Curry" cooked in 45 min's using a wok or frying pan, a wooden spoon an the following ingredients:

* ½ pound whole cashews
* 2 T organic extra-virgin olive oil
* 5 shallots, thinly sliced
* 5 curry leaves
* 2-in bit of lemongrass or zest of just one lemon
* 1 T coriander
* ½ t turmeric
* ½ t salt
* 2 chiles, thinly sliced
* 2 cloves garlic, minced
* 2 slices ginger
* 15 oz unsweetened coconut milk
* 2 T cilantro, chopped

Directions
Sauté the shallots in the oil, stirring occasionally, until golden, about 10 minutes.
Add the curry, lemon, turmeric, chiles, garlic, ginger, and salt, and cook until fragrant, 5-10 minutes.
Add remaining ingredients and simmer until thickened, another 5-10 minutes. Remove curry leaves and serve, with diabetic rice or brown rice.

Medical references:
http://www.diabetes.co.uk/news/2010/Jul/cashew-seeds-can-help-fight-against-diabetes-94654599.html
http://www3.interscience.wiley.com/journal/117935711/grouphome/home.html

About the author - Linda Miller writes for www.diabeticcookbooks.org ,diabetic person cook books , her personal weblog is focused on cooking tricks to help individuals eat healthy to reduce or control type 2 diabetes.

Peanut Allergy Therapy still not a viable option yet

Fri, 16 Jul 2010 14:13:00 GMT

Sorry to be a "Debbie Downer" on a Friday, but thought you would want to hear some updated research on Peanut Allergies today.

A new paper published in the Journal of Allergy and Clinical Immunology indicates that Peanut desensitising to treat Peanut Allergies is not a viable treatment yet.

As we all know, peanut allergies are estimated to affect around 1% of our population. These research authors indicated that it has doubled in the UK and US over the past decade. Since reactions to this allergen can be severe to fatal, and with very few options (avoidance being the only current way), the medical community is looking for treatment alternatives.

Per this paper, peanut oral immunotherapy, or OIT, involves giving patients tiny amounts of ground peanuts at a gradually increasing dose. This has been shown to raise the tolerance threshold for allergic reactions. Many researchers and allergy sufferers have been hoping that the therapy could eventually help them avoid reactions due to accidental exposure. However, these authors indicate that although there is optimism, their review of the latest results from recent trials have been mixed.

In one recent OIT study involved 22 patients. 17 of them could not reach a 500mg dose of peanuts, and 18 per cent dropped out due to secondary side effects from the therapy.
The paper indicates that the major issue to address is whether accidental ingestion of peanuts resulting in an allergic reaction is more or less likely than being unable to tolerate oral immunotherapy.
A quote from the paper says, “Although everyone involved in patient care and in novel therapeutic research would like a treatment option to offer individuals with food allergy, now is not the right time,” they concluded. “Further studies are needed to address these outstanding issues to determine whether this type of therapy is appropriate for clinical use.”

Peanut allergies are rising in humans, with an estimated 2.5 million people in Europe and the US now vulnerable to this food allergy.

Source for this is from the Journal of Allergy and Clinical Immunology. The authors are Ananth Thyagarajan, Pooja Varshney, Stacie Jones, Scott Sicherer, Robert Wood, Brian Vickery, Hugh Sampson, and A. Wesley Burks.

We can only hope for the best. There are many very intelligent and hard-working people out there trying to find an answer. If you are affected by Peanut Allergies, or have a loved one involved, just keep vigilant in avoidance...and stay safe.

Have a great weekend...

More Help for Food Allergies and IBS, new Ask the Doctor Answers just released!

Fri, 02 Jul 2010 13:54:00 GMT

Happy Pre-Holiday Wishes!

As always, we here at Allergiesandme.com want to keep you and your family safe during these summer months. Here is a great article from AllergyAsthmaRelief.org regarding Summer Barbecue time and Allergy Free Food Safety.

All of you out there know the rules, but it is always good to have a reminder...don't relax your guard when it comes to you and your family's safety this holiday weekend!

It's that time again, new questions and answers for Ask the Doctor! We had some great queries this month and Dr. Wangen, as usual, provided some helpful direction. Take a peek at the Food Allergy and Celiac Disease questions for June.

Short and sweet for today, I have friends flying in to enjoy our Florida weather with us...unfortunately, it's expected to be rainy! Oh well, the important part is enjoying friends and family this holiday weekend...inside or out!

Happy Fourth of July! Be safe and Have Fun!

So,why does Allergy Free and Gluten Free Food cost so much?

Fri, 11 Jun 2010 14:07:00 GMT

As promised, I am going to cover the issues I have noted on many forums and blogs over the last few months. I started this company based on these open forums populated with comments from the food restricted community.

We, at Allergiesandme.com created our online shop to give stressed out families the ability to shop online for allergy free and gluten free food with confidence and provide as much product and manufacturer information we could.

The first part of this series will be dedicated to answering the question: Why are Gluten Free and Allergy Free foods more expensive? Products made without Gluten, Wheat, Eggs, Dairy, Soy, Peanuts, Tree Nuts, Yeast, Casein, Corn and many other allergens or ingredients causing digestive issues are costly to not only produce, but to manufacture, package, warehouse, market and promote.

Today, we tackle the product production and ingredient sourcing itself….

In order to prevent possible cross contamination, these manufacturers use dedicated, single source ingredient suppliers who do all parts of production – from growing, to harvesting, milling and packaging. This provides the least possible risk of contamination of allergens. Most manufacturers require each ingredient supplier to provide written documentation on product specification and analysis, processing conditions, certifications for Kosher, Organic and Vegan…and on top of that, written certification from a 3^rd party that all the ingredients have been tested by an independent lab to confirm they are Allergy free and Gluten free. These tests are not cheap and must be done regularly. Additionally, these suppliers must clean and test for gluten and allergens after every batch produced. Many manufacturers will also test all the ingredients before they enter their dedicated facilities as well.

The manufacturers are tasked with not only sourcing safe ingredients from specialized suppliers, they must also keep their own gluten free and allergy free facilities up to these standards as well. They must maintain a dedicated plant with no gluten, plus none of the top 8 allergens – in addition to others if they are excluded from their finished products.

These manufacturers will purchase new equipment for their facilities to avoid potential cross contamination. There is a lot of research that goes into these purchases. The equipment must be able to blend and seal. Also, the surfaces should have no crevices or spots that make it difficult to clean for the smallest of particles.

These specialized manufacturers must constantly continue their own employee training regarding cross contamination exposures. Do you realize that if an employee eating an allergen before or during a shift break could cause contamination? The entire facility must be free of allergens, and that means everyone that works there! Mainstream manufacturers do not require all the people in their facilities to be gluten free and allergy free when they walk in the door.

As you can imagine, the cost to this point is much higher than mainstream manufacturing processes. Additionally, many of these companies are a “Labor of Love”. They were started by individuals that either had food restrictions themselves or were tasked with finding safe food for a loved one. These are not the “General Mills” of the world, these are hardworking people that felt they had a mission in life to provide safe food for their families, friends and others in the Food Allergy and Food Intolerant community. To these small and specialty manufacturers, Gluten free and Allergy free food is a necessity, not just a business.

Next time, we will talk about the cost of stocking and selling these allergy free and gluten free foods…

Until then, have a wonderful weekend...and stay tuned...I welcome your input and feedback along the way!

Banning Peanuts on Airplanes? Boy, we have a LONG way to go with Food Allergy Awareness!

Fri, 04 Jun 2010 11:56:00 GMT

Happy Friday to Everyone.

I just had to get this post out to all of you and give you the chance to weigh in on this.

CNN's Chief Medical Correspondent, Dr. Gupta, posted a blog piece Wednesday about the Department of Transportation's current initiative to consider a ban or restriction of peanuts on air flights in the U.S. Now, this in itself, is a big piece of news for the food restricted community, but that is not what my post is about.
I want you to take a look at this link, read the story, and then, scroll down to the more than 235 comments that follow:

Peanuts may be banned on planes

I sincerely cannot believe that the general public can be as uninformed as they seem to be in some of these comments. Be prepared, for those of you with food restrictions or peanut allergic loved ones, you may feel your temperature rise a little.

I bring attention to this particular piece to just underline the continued need to make those around you fully aware of the dangers some adults and children face every day with severe food allergies....looks like we still have a long way to go!

Now get out there and do your part to educate the public today!

Take care of yourselves out there.

Why does Allergy Free and Gluten Free Food Cost so Much?

Wed, 02 Jun 2010 18:10:00 GMT

Well, I am going to tell you!

In this line of work...selling on line to a specific and smaller customer base, I read alot of blogs and forums everyday. It is my way of keeping in touch with what all of you want and don't want. One of the prevailing themes lately has been the high cost of allergen and gluten free food - both prepared items and ingredients. I read all the cost complaints and so called "work arounds" to get this safe food cheaper. In the coming days, I am going to address all of this with my own thoughts and observations. I would welcome your feedback and hopefully all of us can learn a few things...and look at the bigger picture in all of this too. More to come!

Your Answers on Food Allergies and Celiac Disease are in!

Thu, 27 May 2010 14:40:00 GMT

Ask and ye shall receive....our first round of answers to your questions from Dr. Stephen Wangen are posted.

Dr. Wangen was quite impressed with the depth of questions and I think you will be impressed with his knowledgeable and very thoughtful answers.

Please take a look at our May questions regarding Food Allergies, Celiac Disease and other Digestive Disorders here. We will continue this resource for you each month, so get your questions in now at Ask the Doctor.

Our sincere thanks to Dr. Stephen Wangen for volunteering his time. You can check out his practice at www.IBSTreatmentCenter.com.

Take care and stay healthy!

Lot's of new Allergen Free Foods added to the Shelves

Fri, 21 May 2010 18:46:00 GMT

Busy week here at Allergiesandme.com. Restocking and adding new companies to our store.

We are excited to announce a few new manufacturers- Spaa, Mediterranean Snack Foods and Shabtai Gourmet. Spaa brings us several asian inspired quick meals, such as their Pad Thai Noodles, Peanut Curry Thai Rice Meal, Peanut Satay Noodles Meal and the Red Curry Spicy Thai Rice Meal. All of these dishes are wheat free and gluten free.

We also added Shabtai Gourmet. We now have their Lace Cookies and Lady Finger Cookies. This company offers product made in a gluten free facility which are Gluten Free, Lactose Free, Soy Free, Casein Free, Peanut Free, Dairy Free and Corn Free.

Mediterranean Snack Foods is supplying us with some wonderful new chips like Baked Lentil Chips with Cucumber Dill, Baked Lentil Chips with Cracked Pepper and Baked Lentil Chips with Sea Salt. All of these chips are Gluten free, Wheat Free, Kosher & Vegan. Additionally, they are GMO-free with no trans fats. They are a healthy alternative to regular potato chips with 70% less fat!

Lastly, we have some new products from Organic Nectars - Cacao Bars that are Gluten Free, Wheat Free, Dairy Free, Soy Free as well as Organic, Kosher and Vegan. Here are a few of them: Golden White Raw Cacao Chocolate Bar, Raw Cacao (70%) Dark Chocolate Bar and Raw Cacao (54%) Dark Chocolate Bar. There are a few more, so go take a look.

So take a tour through the store...and don't forget to keep checking back...these great new products keep piling in!

Have a safe and fun weekend!

New Gluten Free Pasta Recipe in honor of Celiac Disease Awareness Month

Tue, 18 May 2010 19:14:00 GMT

Celiac Disease Awareness Month continues on.....

We just posted a new Gluten Free Pasta Recipe from a new contributor this month.

Kelly Bruneman is a blogger from Austin with a passion for healthy living. She founded the blogsite, www.myhealthypassion.wordpress.com to, in her words “show people that healthy living can be a lifestyle that is obtainable and not a sacrifice.”

Through her blog, Kelly shares healthy living tips and recipes. She agreed to share one of her favorites with Allergiesandme.com. The recipe includes two ingredient substitutions sold in the Allergiesandme.com store to allow those on a Gluten Free diet to try it. Kelly says, “Nutrition can get very scientific and be very confusing causing most people to just throw up their hands in disgust. My mission is to be the bridge between the science and the everyday life. I want to help people see that eating healthy is easy, fun and best of all it can taste REALLY good!”

Check out the new dish - Gluten Free Fettuccine with Walnut Sauce