They're Here!

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On March 16th, we welcomed Mason Alexander, weighing 6 pounds 6 ounces, and Henry Tate, weighing 6 pounds 1 ounce, into our family.  Mason, shown on the left, arrived first followed by Henry about 20 minutes later.  Delivery went well and no csection was needed.  Both boys are healthy and were able to come home from the hospital with us a few days later.  Since then, things have been a whirlwind of sleepless nights and endless feedings.  Despite the challenges with two, all of us are thrilled to have them as part of our family and are having fun getting to know them and their unique personalities.  Both Ethan and Drew have been big helps and love to feed and hold both babies. 

The Utah Valley Chamber Welcomes Zindico

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Utah Valley, also known as Silicon Slopes, has a thrivingcommunity of top-notch tech engineers looking to build “the next big thing.”Forbes Magazine’s list of BestPlaces for Business and Careers is topped by Provo, Utah with a $16 billiondollar economy (1). With an increase incomputer-system-design jobs of 12 percent last year, it is no wonder companieslike Adobe and Novell would deem Utah as a favorable place to build atechnology company.There are a number of exciting projects happening all aroundus. Recently, Zindico developed a predictive buying algorithm for Imply Labs, alocal startup. It allows users to select one of their friends on Facebook orTwitter and then the algorithm analyses the data and tells the user what giftto buy for their friend or family member. This is justone of the innovative ventures going on at Zindico. They thrive on creativityand challenge. With years of experience in the web design and developmentindustry, they have built numerous products that launch to new levels ofsuccess each month. Zindico takes great pride in their craftsmanship, aiming toover-deliver on their promises.Do you have a project in mind involving web or mobiletechnology? Does your business need a competitive presence on the web? Call at(385) 202-5WEB or visit the Zindico website at http://www.zindico.com for afree consultation.

Gluten Free Menu at BJ's Restaurant -- Even Pizookies!

To contact us Click HERE
Many of you already know that BJs has a gluten free pizza available (http://www.bjsbrewhouse.com/).  Gluten free pizza crusts are becoming available in so many chain restaurants; BJ's is on the growing list of restaurants that now cater to the gluten free community.  The gluten free "issue" is addressed prominently on the BJ's website and there are several choices, but the pizza is probably the most popular item  (http://www.bjsbrewhouse.com/menus/gluten-menu-options).  It is quite nice to be able to go to a restaurant and know that you are guaranteed to find something that everyone will enjoy.  Gluten free pizzas have definitely improved over the years.  I can remember being amazed to find one several years ago at Uno's pizzeria in San Diego (http://www.unos.com/nutrition.php) but I wasn't terribly impressed with the taste and texture.  As with many early-generation gluten free baked goods, it was crumbly and sandy; sometimes it was good, and other times, it was not so good.  In contrast, the gluten free crust at BJ's is crispy and it actually holds together.  It doesn't crumble into tiny pieces!  Of course, it is not as delicious as a pizza crust I might make in my own home -- the recipe in my book comes to mind -- but when you're out in a restaurant with your friends and family it makes for a very satisfying treat.  Moreover, all toppings that are available on non gluten free pizzas at BJ's are available on the gluten free crust, with the exception of the meatballs.  If you haven't already done so, check out BJ's and satisfy those pizza cravings that you undoubtedly have!



The other big news at BJ's is the introduction of the gluten free "Pizookie".  I went to BJ's for the first time just recently, but apparently a Pizookie is a freshly baked cookie that is served a la mode right out of the oven.  These sweet, melty treats are famous on the BJ's menu, and not surprisingly, they are full of gluten!  Well, this has all changed with the new gluten free Pizookie.  Currently there is only one flavor available, the Chocolate Chip.  After hearing all the hype about Pizookies from our non gluten free friends, we definitely had to order one when we saw the advertisement which proudly proclaimed the introduction of the gluten free version.  It was good and satisfying, but I have to admit that it could have been cooked a little longer.  It was slightly doughy.  But overall, it was fun to be able to order a Pizookie and there is little I like more than chocolate chip cookies with vanilla ice cream. 




Want to make gluten free pizza at home?  Or gluten free chocolate chip cookies?  Try our cookbook!  http://www.noexcusesglutenfreecookbook.com/

Searsucker, San Diego's hottest restaurant, is Gluten Free Friendly!!

To contact us Click HERE
Haven't you heard?  Searsucker is the hottest restaurant in San Diego (http://www.searsucker.com/).  Situated on Fifth Avenue, in the heart of the Gaslamp Quarter, Searsucker has already become a legendary hangout in its one year of existence.  Searsucker was founded by Top Chef finalist Brian Malarkey, who serves as the executive chef, in collaboration with nightclub manager extraordinaire James Brennan of Stingaree fame (http://www.stingsandiego.com/).  The cuisine is New American Classic and the menu is filled with "approachable and unpretentious dishes".  Somewhat remarkably, our first visit to Searsucker was just recently.  We went in there hoping that the place would be gluten free friendly and we were pleased to find out that it was!

The menu is fun but takes some getting used to.  It is divided into categories such as "Bites", "Smalls", "Greens", "Ocean", "Ranch", and "Farm".  Each item on the menu has the bare minimum listed in the way of ingredients and description.  For example, I chose to order "butter potato" -- I wasn't sure exactly what this entailed, but it didn't have gluten in it so that was good enough for me!  The unconventionality of the menu is part of the charm of Searsucker.  A menu with minimal descriptions forces the diner to take chances and place trust in the hands of the chefs.  If you trust the chef to create something delicious, then you won't be disappointed with anything you order.  You might not know exactly what your plate will look like when you order "Butt, brandied applies + bacon emulsion" but it will definitely taste good when it arrives at your table!  And, the staff at Searsucker was extremely accommodating and understanding about my gluten free needs.  They were extremely careful to point out the menu selections that would be safe for me to eat.  I felt comfortable ordering and everything that I ate was scrumptious!

Adding to the popularity of Searsucker is the fun and unpretentious attitude.  The menu ranges from $8 sides and $13 crab cakes to a rib eye costing $75.  The chef is a world class, celebrity chef, yet there is an easygoing spirit that permeates the building.  I sat in the bar/lounge side of the restaurant and I had the feeling that I could hang out for hours without being pressured to leave.  I ordered off the "smalls" and the "and . . . " portions of the menu, and I didn't order a true main course.  The point I am trying to make is that Searsucker is a truly "cool" place where you can walk in, meet up with your friends after work, and grab a bite to eat or a cup of coffee, without  feeling pressured to go through the ritual of ordering a 3-course meal. 

Finally, their coffee was amazing.  I always judge a restaurant based on the quality of the coffee and Searsucker won me over.

Their dessert menu was so cute and everything sounded amazing -- but only the King Sundae was gluten free.
butter potato!
grilled asparagus.
bacon grits.
Jalapeno-Chorizo "Corn off the Cob" --AMAZING!  I loved this.  Thank you, Chef Malarkey, for putting jalapenos on the menu...
fried Brussels + walnuts.

heirloom tomato + ricotta salata + white balsamic.

king sundae.

http://www.noexcusesglutenfreecookbook.com/

Valentine's Day is here again...!

To contact us Click HERE
Hi Everybody...
It's that time of the year again!!!
The day that all men dread and all woman love but hate at the same time!!
The day that makes and breaks relationships...VALENTINE'S DAY!!
We hope that have bought your presents and made those all-important dinner reservations...xoxo

If you want to do something extra-special for your gluten-free Valentine...make them this heart-shaped chocolate ganache cakes!!! Trust us, they work wonders :))

Chocolate may appear to be an obvious choice for a Valentine's Day dessert. However, chocolate's popularity at this time of the year only serves to confirm its reputation as the ultimate food of love. For who could argue that chocolate is anything less than the most delicious substance in the world? These Mini Chocolate Ganache Cakes are so easy to make, but they are none the less guaranteed to impress. Baking them in heart shaped pans is just another playful way to let your beloved know that you've got romance on the brain.

Sarah's Valentine Video!!!!




Mini Chocolate Ganache Cakes



6 ounces bittersweet chocolate, chopped (or 1 cup semisweet chocolate chips)

1 tablespoon heavy cream

1 tablespoon unsalted butter, softened

2 eggs

1 egg yolk

1/4 cup sugar

1 teaspoon vanilla extract

1/8 teaspoon salt

1 teaspoon almond flour

2 teaspoons GF Flour Blend*

1/2 tablespoon powdered egg whites

1/8 teaspoon xanthan gum

cocoa powder (for dusting)

whipped cream (for serving)



*The recipe for GF Flour Blend is found in our cookbook, see http://www.noexcusesglutenfreecookbook.com/. But, since this recipe calls for such a small amount of GF Flour Blend, you can substitute with a different gluten free flour blend you may already have.



Preheat oven to 400°. Grease six 4-ounce mini-cake pans, cupcake pans, or heart shaped pans. Dust the pans with cocoa powder. To make the ganache melt two ounces of the chocolate together with the cream using a double boiler. Transfer to a bowl and refrigerate until firm. Melt the butter and remaining chocolate in the double-boiler, stirring until smooth. Remove from heat and cool for 10 minutes. Using the whisk attachment of an electric mixer, beat the eggs, egg yolk, vanilla extract, salt, GF Flour Blend, almond flour, xanthan gum, powdered egg whites, and sugar until thick ribbons fall from the beater. Add the cooled chocolate mixture and fold until smoothly blended. Pour batter into pans. Shape the refrigerated chocolate ganache into six truffles. Place one truffle onto of each cake and push down gently. Bake for 9-11 minutes or until the tops of the cakes are firm. Cool cakes for 5 minutes and carefully invert cakes onto a wire rack. Serve warm with fresh whipped cream or ice cream.


If I Loved You.....
http://www.youtube.com/watch?v=1SMMNJlpa6I&feature=fvst






http://noexcusesglutenfreecookbook.com/

Gluten Free Menu at BJ's Restaurant -- Even Pizookies!

To contact us Click HERE
Many of you already know that BJs has a gluten free pizza available (http://www.bjsbrewhouse.com/).  Gluten free pizza crusts are becoming available in so many chain restaurants; BJ's is on the growing list of restaurants that now cater to the gluten free community.  The gluten free "issue" is addressed prominently on the BJ's website and there are several choices, but the pizza is probably the most popular item  (http://www.bjsbrewhouse.com/menus/gluten-menu-options).  It is quite nice to be able to go to a restaurant and know that you are guaranteed to find something that everyone will enjoy.  Gluten free pizzas have definitely improved over the years.  I can remember being amazed to find one several years ago at Uno's pizzeria in San Diego (http://www.unos.com/nutrition.php) but I wasn't terribly impressed with the taste and texture.  As with many early-generation gluten free baked goods, it was crumbly and sandy; sometimes it was good, and other times, it was not so good.  In contrast, the gluten free crust at BJ's is crispy and it actually holds together.  It doesn't crumble into tiny pieces!  Of course, it is not as delicious as a pizza crust I might make in my own home -- the recipe in my book comes to mind -- but when you're out in a restaurant with your friends and family it makes for a very satisfying treat.  Moreover, all toppings that are available on non gluten free pizzas at BJ's are available on the gluten free crust, with the exception of the meatballs.  If you haven't already done so, check out BJ's and satisfy those pizza cravings that you undoubtedly have!



The other big news at BJ's is the introduction of the gluten free "Pizookie".  I went to BJ's for the first time just recently, but apparently a Pizookie is a freshly baked cookie that is served a la mode right out of the oven.  These sweet, melty treats are famous on the BJ's menu, and not surprisingly, they are full of gluten!  Well, this has all changed with the new gluten free Pizookie.  Currently there is only one flavor available, the Chocolate Chip.  After hearing all the hype about Pizookies from our non gluten free friends, we definitely had to order one when we saw the advertisement which proudly proclaimed the introduction of the gluten free version.  It was good and satisfying, but I have to admit that it could have been cooked a little longer.  It was slightly doughy.  But overall, it was fun to be able to order a Pizookie and there is little I like more than chocolate chip cookies with vanilla ice cream. 




Want to make gluten free pizza at home?  Or gluten free chocolate chip cookies?  Try our cookbook!  http://www.noexcusesglutenfreecookbook.com/

Searsucker, San Diego's hottest restaurant, is Gluten Free Friendly!!

To contact us Click HERE
Haven't you heard?  Searsucker is the hottest restaurant in San Diego (http://www.searsucker.com/).  Situated on Fifth Avenue, in the heart of the Gaslamp Quarter, Searsucker has already become a legendary hangout in its one year of existence.  Searsucker was founded by Top Chef finalist Brian Malarkey, who serves as the executive chef, in collaboration with nightclub manager extraordinaire James Brennan of Stingaree fame (http://www.stingsandiego.com/).  The cuisine is New American Classic and the menu is filled with "approachable and unpretentious dishes".  Somewhat remarkably, our first visit to Searsucker was just recently.  We went in there hoping that the place would be gluten free friendly and we were pleased to find out that it was!

The menu is fun but takes some getting used to.  It is divided into categories such as "Bites", "Smalls", "Greens", "Ocean", "Ranch", and "Farm".  Each item on the menu has the bare minimum listed in the way of ingredients and description.  For example, I chose to order "butter potato" -- I wasn't sure exactly what this entailed, but it didn't have gluten in it so that was good enough for me!  The unconventionality of the menu is part of the charm of Searsucker.  A menu with minimal descriptions forces the diner to take chances and place trust in the hands of the chefs.  If you trust the chef to create something delicious, then you won't be disappointed with anything you order.  You might not know exactly what your plate will look like when you order "Butt, brandied applies + bacon emulsion" but it will definitely taste good when it arrives at your table!  And, the staff at Searsucker was extremely accommodating and understanding about my gluten free needs.  They were extremely careful to point out the menu selections that would be safe for me to eat.  I felt comfortable ordering and everything that I ate was scrumptious!

Adding to the popularity of Searsucker is the fun and unpretentious attitude.  The menu ranges from $8 sides and $13 crab cakes to a rib eye costing $75.  The chef is a world class, celebrity chef, yet there is an easygoing spirit that permeates the building.  I sat in the bar/lounge side of the restaurant and I had the feeling that I could hang out for hours without being pressured to leave.  I ordered off the "smalls" and the "and . . . " portions of the menu, and I didn't order a true main course.  The point I am trying to make is that Searsucker is a truly "cool" place where you can walk in, meet up with your friends after work, and grab a bite to eat or a cup of coffee, without  feeling pressured to go through the ritual of ordering a 3-course meal. 

Finally, their coffee was amazing.  I always judge a restaurant based on the quality of the coffee and Searsucker won me over.

Their dessert menu was so cute and everything sounded amazing -- but only the King Sundae was gluten free.
butter potato!
grilled asparagus.
bacon grits.
Jalapeno-Chorizo "Corn off the Cob" --AMAZING!  I loved this.  Thank you, Chef Malarkey, for putting jalapenos on the menu...
fried Brussels + walnuts.

heirloom tomato + ricotta salata + white balsamic.

king sundae.

http://www.noexcusesglutenfreecookbook.com/