Dipping Sauce Fun

As the second post of a three part series, Foster Farms asked me to create a unique dipping sauce to pair with their corn dogs and chicken strips. I came up with two that go great. Give them a try and let me know which you like more.

Spicy Cheese Sauce


2 Tbs Butter

1 1/2 Tbs All Purpose Gluten-Free Flour

2/3 Cup Colby-Jack Cheese

1/2 tsp Salt

1 tsp Sugar

1 Cup Whole Milk

1/2 Cup Salsa (optional)

Start by melting the butter in a sauce pot. Once melted add the flour and stir with a whisk until combined. After this cooks for a few seconds it’s time to add the milk.  Over medium heat whisk the milk and flour until smooth and milk begins to bubble. Now add salt, sugar and pepper. Add the cheese slowly continue to whisk as you go. After a few minutes the cheese will melt and start to mix in well with milk. Keep over low heat and cook until well combined and sauce begins to get thick. Finally, add salsa and mix well. This will not take long but continue to whisk to prevent cheese from burning on the bottom.  Serve hot!

Sweet Chile Ketchup


3 Tbs Ketchup

3 Tbs Sweet Chili Sauce (find in the international section at the grocery store)

Dash of hot sauce (optional)

Mix together well and serve!


Book News

Book sales have been great. Interacting with people during different promotional events has made it all worth it. Many people buy the book for loved ones who suffer from Celiac to seize or themselves to learn how to cook new and fun things.

This weekend I’m honored to have another book signing at the famous Fante’s Kitchen Shop in Philadelphia’s Italian Market. I will be following in the footsteps of some of the most famous Chef’s.  It  will be a great weekend to visit the area since it is also the annual Philadelphia Italian Market Festival where people travel from all over to visit the historic market. Stop by to say hi and grab a copy of the book.

Event Info


Fante’s Kitchen Shop

 1006 S 9th St. Philadelphia, PA 19147

 (800) 44-FANTE


In other news, I was recently had a radio interviewed about the book and my story. Check out the link below. My part  is at the very end.

Radio Show


Book Signing at Cardenas Taproom

The book release has been an amazing experience. Hearing feedback from readers has been wonderful. The book was fun to write but interacting with those that use the recipes I created is the best part! Thank you again to everyone that has supported me this far.

Last weekend the signing at CHOP Hospital’s Celiac Event went great. This weekend I am hosting another signing in the Italian Market. It will be at Cardenas Taproom in the heart of the market . This a great location with tons of fun products to sample. Soft and hard cover books will be available for sale. I am will be sampling one recipe for the book using some of the great ingredients Cardenas Taproom offers.

Event Details:

Saturday – March 24, 2015   

Time – 11am – 2:00pm 


Cardenas Taproom 
942 S. 9th Street
Philadelphia, PA 19147




Cook Book – Official Release

The last few years have been an amazing adventure. I started this book at the start of it all. The vision was to combine everything I have learned from my travels and sharing it with the everyone in a unique gluten free fashion. Each chapter focus’s on one region that I have traveled and combines the flavors into a complete meal from appetizer to dessert. The most important part of this book was that every recipe is inherently gluten-free but in an unnoticeable way. Every meal can be recreated without anyone aware that everything is inherently gluten-free.

The final result is better then I would have imagined. Large, color images fill the book. Easy to follow recipe. Plus, a bonus chapter with my gluten-free tips and tricks.

Buy it today and start cooking. Available in soft cover, hard cover or for your kindle and nook.

Buy on Amazon or Barns&Noble  

book cover



Flavored Sugar

I am always blown away by the unique special touches at cafe’s and restaurants all over the city. I have been working on a special menu for our new cafe and I wanted to do something different. The whole idea of our new place is that you can have everything your way. Build your own pizza, grill cheese or salad. So when it came to coffee I wanted to offer the same. Flavored sure seemed like the best idea. I started playing with ideas and I all came out great.


Lemon Sugar-

4 cups Sugar

2 lemons

Place sugar in a large zip lock bar. Add the zest of 2 lemons. Close the bar tight and shake for a few minutes. Allow the bar to sit open for an hour of two and then store in a tightly sealed bar or container.

Vanilla Sugar-

4 cups Sugar

1 Vanilla Bean

Place sugar in a large zip lock bar. Slice vanilla bean in half and run the back of a knife along the inside to remove seeds. Add the seeds to the sugar along with the remaining peal. Close the bag tight and shake for a few minutes. Allow the bar to sit open for an hour of two and then store in a tightly sealed bar or container.

Ginger Sugar-

4 cups Sugar

4 TBS grated Ginger (about 3/4 of a small root)

Place sugar in a large zip lock bar. Gently squeeze out juice from ginger and discard juice. Add the remaining grated ginger to sugar. Close the bag tight and shake for a few minutes. Allow the bar to sit open for an hour of two and then store in a tightly sealed bar or container.


Sugar can be used in drinks, recipes and baked goods.



Choclate Dipped Bacon

I am always looking for creative after dinner treats that are gluten free and anything different then the norm. After a meat day feast I have with my friends I wanted something that everyone would enjoy. I figured you can never go wrong with bacon or chocolate so I just put it together. It was a huge hit!!!


1 Pack of Bacon

1 Cup of Godiva Chocolate Semi-Sweet

1/2 Tbs Rock Salt

1 Tbs Brown Sugar

Start by backing cutting all the bacon in half and placing on a foiled cooking sheet. Cook the bacon at 400 degrees for 15 minutes. Once fully cooked allow to cool on a paper towel to help absorb the grease. While cooling, melt chocolate in a microwave in 10 second increments to prevent burning. Now dip each piece in the chocolate and using a spook coat each side with a thin layer. Place on a plate covered in wax paper. Continue to dip each piece until complete leaving the end uncovered to make it easier to work with and allowing some bacon to be visible. Once complete gently sprinkle a bit of salt and sugar on each one. Put plate in fridge for at least 15 min. to harden and serve cold with or without ice cream. Bacon will keep in fridge for up to one week.




As many readers know, I am a big fan of Herballife Shakes. When I am on the road I am normally around a great deal of high calorie and not gluten free food. In order to be able to eat something that is healthy and safe when I am to busy to cook I normally turn to a good Herballife Shake. Herballife its self is a protein powder that is packed with healthy nutrition and tastes great. They also have a gluten free line that I love. I recommend giving it a try if your looking for something to help keep you fuller longer maybe trying to lose weight or get in shape. You can give Herballife a try at home and learn more by clicking HERE. If you live locally and want to give it a try let me know.

Below are some of my recipes:

Elvis –

1 Tbs PB2 Powder

8oz Milk

1 Banana

2 Scoops HLV Mix (Herbal Life Formula One Vanilla Mix Gluten Free)

Blend it all together and Enjoy

Green Monster-

1 Banana or Apple

8oz Milk

1 Cup Baby Spinach

2 Scoops HLV

Blend it all together and Enjoy

Peanut Butter Cups On The Run – Great to bring on a long day


8oz Milk


2 Scoops HLV

2 Tbs PB2 Powder

1 Tbs Coco Powder

1 Tbs Splenda

When your ready to eat, mix together in jar and enjoy!

Strawberry Shortcake

8oz Milk

1 Cup Frozen Strawberry

2 Scoops HLV

1 Tbs Honey

1/2 tsp Vanilla Optional*

Blend it all together and Enjoy
Pumpkin Pie Shake

2 Scoops HLV

1 Cup Milk

1 Cup Canned or Frozen Mashed Pumpkin (More uses for my pumpkin breakdown 🙂 )

1/2 Tps Pumpkin Spice

Splash Vanilla

1/2 Tbs Honey or Agava

Blend it all together and Enjoy
Chocolate Covered Banana

2 Scoops HLV

1 Cup Milk

1 Bananna

1 Tbs Coco Powder

Blend it all together and Enjoy
Many More to come!!!


Gluten Free Living Magazine

A few months ago I got a phone call from the writers of Gluten Free Living Magazine, asking if I would be interested in writing an article about my story, along with a fun summer menu.  I was excited to be apart, and quickly got started coming up with ideas. Since it was the middle of winter ,it was hard to really think of summer but they mentioned something about lobster and I was inspired. I created a fun menu of East meets West combining some of my Asian flare and the traditional New England lobster roll idea. The menu includes a great recipe of my GF Coconut Shrimp, Jay’s Mango Salsa, Lobster Roll, Asian Slaw and always with a little cocktail to wash it all down. For more details and all the recipes pick up a copy today!!! You can find it here http://www.glutenfreeliving.com/ or at a local Barned and Nobel, Target and Rite Aid.

I was recently asked to join the magazine for the next year and help create some great seasonal menu plans. If you subscribe now you will save a lot on each issue and you will be the first to see all my menus and recipes.


Demo Recipes and the News

Last week I was at William Sonoma in center city doing a fun demo. The wonderful folks at Greensgrow Farm gave me a great mix of goodies to use and I came up with a great recipe you can find below. They had white sweet potatoes and beets in season and I made a great little spring inspired dish of roasted potatoes, my famous pesto and a blend of beets and ricotta cheese.

The goal of this demo was to market a Cooking Class I will be teaching in May. Here more info:

Topic: Undercover Gluten-Free: Vietnamese Cuisine

Winner of NBC’s “Next Local TV Chef” competition Chef Laura Hahn will reveal gluten-free techniques! Vietnamese Food is full of fresh new flavors and is a great cuisine to learn for spring and summer cooking. In two hours you will learn how to create an entire Vietnamese meal at home for friends and family. The class will make using rice papers, rice noodles and grape leaves easy. Discover new ingredients that are surprisingly gluten free.

Recipes will include summer rolls, sauces, stuffed grape leaves and rice pudding!

Location: Greensgrow Community Kitchen at St Michael’s Lutheran Church: 2139 East Cumberland Street

They have 15 tickets remaining. Click Here to grab a spot


As for the recipe I created at the demo. Everyone loved it!!! A great dish for any event!!!



2 Large White Sweet Potatoes

3 Tbs Pesto (my famous recipe can be found in a recent blog)

3 Tbs Butter

1/2 Tbs Garlic Powder

1/2 Tbs Onion Powder

2 tsp Salt (separated)

1 tsp Pepper

1 Cup Ricotta

3 Roasted Beets

Start by boiling potatoes for 10 minutes. Remove them, dry well and then cut into even bit size chunks. Toss in a bowl with garlic powder, onion powder, 1 tsp salt and pepper. Throw into a large pan with butter and pan fry until they begin to brown about 5 minutes. Now toss onto baking sheet and roast at 450 degrees for a few more minute. Watch the potatoes so they don’t burn. You may want to give them a toss after a few minutes of broiling. Once potatoes are nice and golden remove and allow to cool. Place into a large bowl and toss with pesto.

For the cheese you first want to slice and peel the beets. Place them in a blend and whip up. You may need a splash of milk to get it going. Then add the ricotta cheese and 1 tsp salt. Remove from blender and place in the fridge to help firm up.

Now just plate the potatoes with a nice scoop of cheese next to it. I like to add a little extra dab of pesto to go with it.