Tuesday, October 23, 2018



My family, myself and the other Gluten Free and Allergen Free eating fans had a great time last week at the Gluten Free and Allergen Free Expo in Secaucus.  The GFAF Expo (#GFAFEXPO) occurs in numerous cities around the country throughout the year to highlight products and services that are helpful to live the Gluten Free and Allergen Free lifestyle.
Image result for PASCHA dark chocolate bar

Besides "old friends" like Enjoy Life foods, which puts on a magical walk through the allergen free "forest" picking up safe snacks along the way, we met new friends like Go Veggie, which gave us some wonderful kosher and dairy free Better for You Parmesan Sprinkle. As well, I tasted probably one of the best dairy free chocolates, Pascha. Their products, which include bars and chips, are nut, diary, soy, gluten, wheat (and more) free! One problem I find with high cacao chocolate is the chalky aftertaste. Pascha had an extremely clean finish and a silky mouthfeel. Rule breaker cookies produce chickpea flour based, vegan cookies. A new safe snack is always welcome!


Besides food, there are products like Nima, a portable device to test the actual gluten free status of foods. This year they brought a map that shows "safe" restaurants in NYC where the Nima confirmed the GF food ordered is indeed GF. I was happy to see the By The Way Bakery on the list, a great GF bakeshop I visited recently. And, it's always a delight to see Carol Kicinski and check out what's new at Simply Gluten Free.
Image result for nima

If you're interested in the visiting the GFAF Expo near you, check out their website for updates on early bird pricing.  Be sure to check out Rosie's review of the Expo on youtube.
Go Veggie Vegan Grated Parmesan Style Topping Soy-Free 4oz

I used the Go Veggie Parmesan Sprinkle to make a tempting side dish with my absolute favorite spaghetti squash. It's quick and easy and sure to please!

Everybody's Favorite Spaghetti Squash

1 medium spaghetti squash
2-4 Tablespoons Extra Virgin Olive Oil
2 cloves crushed garlic (you can sub garlic powder to taste)
Sea salt and fresh ground black pepper, to taste
1/4 cup Go Veggie Parmesan Sprinkles, more to taste

Pre-heat oven to 375F degrees.

Split spaghetti squash in half lengthwise. Remove seeds by scraping the center with a soup spoon. Place in a rectangular baking pan, and pour about 1 inch of water around squash.

Bake in pre-heated oven for 45 minutes to 1 hour. Poke a fork in the squash, it is done when the fork is easily inserted into the flesh.  Allow to cool enough to handle.

Spray a casserole dish with non-stick cooking spray. Using a fork, scrape flesh of squash into baking pan. Separate flesh into strands (this should happen naturally if you are using a fork).  Sprinkle with remaining ingredients and toss to coat.

Return to oven for a few minutes to warm through. For an extra cheesy experience, sprinkle a generous amount of the Parmesan Sprinkles on top of the casserole and broil for 5 minutes, or until browned.

Serves: 8

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