Tag archive for "friendship"

Gluten-Free Retreat: Things That…

Gluten-Free, Travel, Vegan

Gluten-Free Retreat: Things That…

6 Comments 01 August 2016

I’m thoroughly enjoying a break from real life, submersing myself in things that I love, learning from others, and sleeping 9 hours each night. I’m appreciating moments rather than moving on to the next one. I’m savoring the flavors rather than inhaling for sustenance. I’m digging into the now and remembering how densely delicious it is. And I haven’t once missed my book of lists with tabbed sections and sublists of lists.

I’m enjoying the essence of things.

Things that are spreadable.



Things that are sticky.



Things that are off balance.



Things that are old.



Things from long ago.



Things that are better with toppings.




Things I had forgotten about.


Things that are savory.



Things that are sweet.




Things that are green.



Things that make this heart happy.

Readers, dish!

  • Which picture do you want to know more about?
  • Where do you go just to “be”?
Gluten-Free Retreat: A Full Day

Gluten-Free, Travel, Vegan, Vegetarian

Gluten-Free Retreat: A Full Day

5 Comments 30 July 2016

Most summers I enjoy a long weekend with gluten-free blogger friends in the country. The days are filled with relaxing, walking, art journaling, chatting, yoga, writing, shopping, cooking, blogging, and eating. Lots of eating. Here’s a snippet of my day:

Walking with a sweet friend while being watched.


Making sure this little guy made it safely across the road.


Breakfasting. A throwback to pre-gluten-free days as this tasted exactly like my memories of Entenmann’s.


Fortified with a green smoothie, of course.


And a new product that I’m crazy about.


Swapples! Covered in vegan cream cheese compliments of Valerie of City|Life|Eats. I think this flavor was my favorite.


They were also incredible last night with That Chili with the Mushrooms by Shirley of Gluten Free Easily.


Snacking at Kickshaws Downtown Market, a local whole foods market that caters to the gluten-free vegan crowd.


Jackfruit and sauerkraut on vegan and gluten-free sourdough bread. (If you need your own vegan pulled-pork experience, try Johnna’s recipe. Even carnivores like it.)


And a strawberry shortcake cupcake for dessert. Do snacks qualify as dessert-ending meal?

Just in case I need more to look forward to, these vegan, gluten-free cinnamon rolls are on the counter waiting for breakfast.


Or a maybe a midnight snack.

And just for fun, these caught my eye today.


Ew, right?

Full and content, I’m off to bed.

Readers, dish!

  • What do you do to let down?
  • How do you fill up when you’re feeling depleted?
The Glutening

GF Resources, Healthy Living, New York City, Travel

The Glutening

18 Comments 24 May 2016

It began the way most of my favorite New York evenings begin. A much anticipated evening with friends, a train ride with laughter, a new restaurant selected, and theater tickets. This evening was particularly exciting, because our train was taking us out of the city to see a play starring a friend of ours. When I made these plans, I had no idea that the evening would end with a pineapple-infused cloud of impending doom hovering over my head.

The Glutening

I’m not going to slam this restaurant. I’m not even going to mention its name. Despite the fact that I was horribly glutened, the waitstaff and manager did the best they could in the moment, and they did comp the entire dinner for four.

We selected this cute little pizza joint because they had gluten-free pasta, not pizza, but pasta, and it was walking distance to the theater. My friends ordered pizza, and I ordered the gluten-free pasta. I clearly ordered gluten-free pasta. When the pizzas arrived, I assumed my pasta would follow shortly. When my friends had almost finished their pizza, I inquired about my order. “Don’t worry,” the waiter reassured. “Gluten-free pasta takes a little longer to prepare.”

I felt confidentbecause clearly the waiter remembered that I had ordered gluten-free. Clearly the staff knew enough to prepare a new pot of water instead of tossing gluten-free pasta into boiling poisonous wheat water. I sipped my wine, and minutes later a plate of pasta was placed in front of me. I didn’t even question whether this dish was mine. I was the only one without food, I had just asked about my meal, and this plate was served to ME. Clearly, it was mine.

The first bite only served to verify that this pasta was gluten free, because it was a bit chewy like bad gluten-free pasta. It wasn’t going to be a great meal, but I wasn’t going to complain. At least they offered a gluten-free option. I was a little confused about the sauce as it didn’t seem like the marinara and veggies that I’d normally order, but I had hemmed and hawed over the three vegetarian options on the menu. Maybe I didn’t realize I’d ordered a dark sauce. It was marked gluten-free, so I didn’t worry.

I ate the entire plate of pasta minus a few spoonfuls shared with those who wanted a taste. As soon as I put my fork on my cleared plate, a waitress appeared announcing, “And here’s the gluten-free pasta!”

That’s when my memory gets a little fuzzy.

I remember the waitress confirming that I’d just eaten a full plate of gluten-filled wheat pasta.

I remember involuntarily saying a word that I never say.

I remember everyone asking me, “What’s going to happen to you?”

I had no earthly idea what was going to happen to me. I hadn’t ingested that much gluten since before going gluten free 12 years ago. Was I going to get violently ill? Did I need to take the hour-long train ride home right now instead of staying for the show? Did I need to remain close to a bathroom? Was this going to get ugly and embarrassing?

I remember the waiter asking, “What can I get for you?”

He wanted to bring me more pasta on the house! That wasn’t going to make anything better. And I wasn’t going to put another piece of food in my stomach since I had no idea if the food already in there was going to stay put.

I remember the waitress suddenly realizing the severity of the issue and saying, “I will go to CVS and get whatever you need!”

I remember the Husband flying like a superhero to the manager. Their words were lost in the buzzing restaurant noise as the waitstaff swirled around my already spinning head. I just needed them to leave me alone so I could think. And within 60 seconds of hearing the news that sent this perfect New York evening careening off the magical evening track and into unknown waters, my head cleared enough to have the wisest thought of the evening.

I remembered Shirley. I had a blessed vision of Shirley. If you’ve been gluten-free for more than 12 seconds, you most likely already know Shirley of Gluten Free Easily. Shirley is the mama of the gluten-free bloggers, the teacher of newbie gluten-free eaters, and an inspiration to the gluten-free community as she demonstrates to her readers, year after year, that eating gluten free is easy, healthy, and delicious if you focus on foods that are naturally gluten-free. And I’m lucky enough to have Shirley as a friend.

The Rescue

I sent an SOS email to Shirley. Then the Husband and I walked to CVS and found this.


I’d never purchased the product before, but I was desperate to try anything that could help. The directions said to take the capsules before ingesting gluten. A little late for that, and confused as to why anyone with a gluten problem would willingly ingest gluten, but I figured it couldn’t hurt and I downed four capsules before even finishing the transaction with the cashier.

By the time we walked to the theater, my phone buzzed with a message from Shirley! With 8 minutes until the show started, my superhero Husband flew back to CVS to get Shirley’s recommended activated charcoal capsules and pineapple juice.

When was the last time that you purchased pineapple juice? At least at CVS, it still comes in a gigantic can that requires that special pointy-tipped can opener that you may remember from snack time in preschool. CVS didn’t have one of those. But the manager found a regular can opener for sale on a shelf and let the Husband borrow it to start the opening process. He ran with a semi-opened can of sticky juice to the theater parking lot.

This was the next step. Two minutes before show time, standing in the rain, we dripped the juice from the can into a water bottle so that I could smuggle it into the theater. Frustration and anxiety turned to hilarity as we realized that at this drip rate we’d be lucky to get to the show by intermission. Thankfully, my superhero made the hole a little larger with a key.


We did make the show, during which my friend wowed us all with her talent, and I slugged water and straight pineapple juice until I got home.

The Recovery

I firmly believe that Shirley’s timely answer to my frantic email took days off my recovery time. The pineapple juice provided enzymes to break down the gluten, and the activated charcoal helped to absorb it.

For the next week, my body was shock. I wasn’t hungry. I didn’t feel sick to my stomach. I didn’t feel like I had a digestive system at all. When I’ve been glutened in the past from cross-contamination, my biggest symptoms have been irritability, tiredness, and a brain fog that lasted a day or maybe two. This time, I felt like I had mono. I woke up exhausted after sleeping for 8-10 hours each night. Moving from the bed to the couch felt like I had just climbed a flight of stairs. The weirdest symptom I had was the sensation that my entire body was buzzing. If I had a normal job, I would have taken multiple days off. But I taught school that week through a mental haze because there was something I had to take care of each day that was beyond the scope of a substitute teacher. So I fumbled for words, lost papers in front of my face, and did the best I could to shape the minds of our future. I really can’t remember much of that week, sorry students. Thankfully I have great support teachers that helped me keep the class running.

And I had Shirley’s wise counsel ringing in my ears to take care of myself. I came home by 4:00pm each day and napped with Maggie until bedtime.


I continued taking enzymes, activated charcoal, probiotics, epsom salt baths, and I flooded my body with juices and water. Just when I was wondering if I’d ever feel like myself again, some energy and clearer thinking returned. It took six days for any improvement. I still don’t think I’m back to normal. Shirley warned me that it could take weeks, not to be discouraging, but to remind me to be patient and take time to take care of me. So I’m listening to my body, getting lots of rest, and eating well.

I want to thank my two superheroes. My number one hero is always the Husband. I’ll never forget him running to my rescue with a dripping can of pineapple juice. My number two hero is Shirley. After my brain fog lifted I remembered that Shirley wrote a post in 2011 called How to Recover After Being Glutened that you must read so you’re prepared for that inevitable moment when you will say, “What do you mean this isn’t gluten free?”

Vegan Delish Winners!

Healthy Living, Vegan

Vegan Delish Winners!

8 Comments 20 October 2013

Happy Sunday! It’s a gorgeous Fall day here in the city. Crisp, cool, sunny, and the leaves are just starting to change. I usually don’t post on Sundays, but I have two newsy tidbits to share with you.

Congratulations to Deanna, April, and Sarah! They are the winners of Vegan Delish, the recipe app created by Carrie On Vegan. Didn’t win? You can grab your own copy of Vegan Delish right here for only $2.99. Remember, you must have an iPhone or iPad to run the app.

easy recipes

This was a fun week for me. Not only have I been using this app like crazy to plan and make vegan meals for the week, but I got to meet with a special guest who was vacationing in my city!


Yes, Carrie herself! We had a lovely time getting to know each other while nibbling fruit and sipping tea in Central Park on a gorgeous afternoon. Yes, two happy little vegans sitting on a park bench finding out just how much we have in common. Have you ever wondered if your online friends are as wonderful in person as they seem to be on their blogs? Well, in my experience the answer is usually yes. And in Carrie’s case it is most definitely a YES! She is delightful in every way.

And back to Vegan Delish… You seriously want a copy, and it’s practically a steal at $2.99. One of our best meals this week was Carrie’s Ultimate Tofu Burger with Pesto Hemp Dressing. Even the meat-eating Husband loved them!

Enjoy the rest of your Sunday!

April Raw Foods Potluck

Raw Foods

April Raw Foods Potluck

10 Comments 29 April 2013

The Raw Foods Potluck Girls met yesterday for another off-the-charts, delicious meal. We didn’t choose a particular theme, but we decided to bring something we’ve been enjoying or have worked on lately. It had been several months since our last event, and we just needed to get together, catch up, and marvel at the beauty of raw food.

We started the afternoon with a Green Smoothie toast shared by Glenda, a new raw foodie friend. I love that she brought her Nutri Bullet already packed with kale and a variety of fruit. Convenient and brilliant!

Diane brought an original creation of Pate Stuffed Peppers. They were as delicious as they were gorgeous.

Dallas shared Ani Phyo’s “Salmon” Patties with Hollandaise Sauce. Made with her Sunny Dill Cheeze, carrot pulp, and dulse flakes, these patties were delicious smothered in the lemony sauce.

You can find this recipe in Ani’s Raw Food Kitchen.

I relied on one of my favorite vegan bloggers for a my contribution to our raw foods event.  Gabby of The Veggie Nook never ceases to amaze me with her raw creations. Her Raw “Baked” Fettuccini Alfredo is one of my favorites. Made with spiralized zucchini noodles and a creamy walnut-based sauce with a touch of nutmeg and cayenne, this noodle dish “bakes” in the dehydrator to create a deliciously comforting meal.

I used the straight blade of the Vegetable Spiralizer to make these cute little ribbon noodles.

The main course was delicious.

But dessert might have been even better. I made Gabby’s Raw Chocolate-Coated Key Lime Pie, which has been submitted to the Eat What’s Good Vegan Recipe Contest. You can vote for this incredible recipe here. It’s so delicious that I’m voting for it every day!

I’m not sure which of the three layers is my favorite. The date and walnut crust? The center chocolate layer? Or the light, creamy filling made with avocado, banana, and lime?

Dallas and Diane combined forces to create another delicious dessert.

Made with a chocolate truffle base from The Art of Raw Living Food, slathered in Diane’s strawberry sauce, and covered with sliced strawberries, this Raw Chocolate Strawberry Cake is now one of my favorite desserts.

It was a successful, delicious, low-key event. I hope the links are helpful in finding some great raw foods recipes and the pictures help to inspire your own raw creations. See you at Raw Foods Thursdays!

Readers, dish!

  • Which dish above would you like to make?
  • What should our next potluck them be?
  • Do you have a favorite resource for raw foods recipes?

Other Raw Foods Potluck posts you might enjoy:

Vegan Pumpkin Spice Chocolate Chunk Cookies

GF Recipes

Vegan Pumpkin Spice Chocolate Chunk Cookies

15 Comments 02 December 2012

I have a very special cookie to share with you. It’s a special cookie because I created it for a very special event. I’m not a baker. You’ll notice there are very few cookies on my recipe list. I love them, but I don’t dare bake them often! Truly, I just don’t have the patience to learn the chemistry involved in baking. Baking well. But this is a special occasion. And it’s for a very special cause. (Yes, I’m quite aware that I used the word special five times, now six.)

My friend Sunny from And Love It Too asked me to participate in  the Kitchenaid’s Pass the Plate event through BeBetsy.  Not only is it so much fun to receive a plate of homemade cookies in the mail on a gorgeous plate, but every time the plate is registered and passed, Kitchenaid donates $5 to Susan G. Koman for the Cure ®. Eat homemade cookies and support breast cancer research and awareness? Absolutely! My mom is a breast cancer survivor, and I’m so incredibly thankful for all the research that went into her treatment. Praise God she is 9 years cancer free!

I received these delicious Vegan Carrot Cake Coconut Macaroons with Maple Cream Glaze from Sunny. And I’m passing the plate on to Debi of Hunter’s Lyonesse with these Vegan Pumpkin Spice Chocolate Chunk Cookies.

I hope they arrive safely.

And without cat hair!

Vegan Pumpkin Spice Chocolate Chunk Cookies

by Heather


  • 2 c. almond flour
  • 1/2 c. pumpkin puree
  • 1/2 c. coconut oil, slightly melted
  • 1/3 c. coconut sugar
  • 1 1/2 tsp. pumpkin pie spice
  • 1 T. vanilla
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 c. dairy free chocolate chips (I used Enjoy Life Semi Sweet Chocolate Mega Chunks)


1. Preheat oven to 350.

2. Mix all ingredients together in a mixing bowl.

3. Place spoonfuls of batter on a cookie sheet lined with parchment paper.

4. Bake at 350 for 10-12 minutes.

5. Cool on a wire rack.

Yields 1 1/2 – 2 dozen depending on size of cookie

I promise, Debi. I took them away as soon as he jumped on the table!

Hey, wait! Are those all for Debi? Can’t I have one?

Readers, dish!

  • If you could pass a plate of cookies to a friend anywhere in the world, who would it be?
  • What kind would you send them?
This recipe will be share with these events:

2013 Cooking Desk Calendar Gifts and a Giveaway

GF Product Reviews, GF Recipes, GF Resources, Healthy Living

2013 Cooking Desk Calendar Gifts and a Giveaway

31 Comments 30 November 2012

Can you believe that New Year’s Eve is exactly a month away? I don’t know about you, but I’m ready to shake off the dust of 2012 and start anew.

I love the fresh start that January and the New Year brings. I love resolutions, new plans and goals, and I love buying new calendars! If you’re like me, you are going to love this new desk calendar. This isn’t just any desk calendar. This 2013 Cookbook Desk Calendar created by my friend Diane of The Whole Gang is the fresh start that we’re all looking for. It has gorgeous color photos of monthly dishes with easy-to follow recipes on the back. And it all sits in a clear CD case specially made to stand-up and display on your desk or countertop. Just look at the recipes that come with the desk calendar:

  • JanuaryJicama Tacos & Tostados
  • February: Little Lasagna Flowers
  • MarchTunisian Frittata
  • AprilGarlic Roasted Asparagus with Poached Egg and Prosciutto
  • MayEasy Layered Mexican Casserole
  • June:  Oven Roasted Pesto Vegetables Deluxe
  • JulyCan’t Beet California Cobb Salad
  • AugustSummer Vegetable Rosettes
  • SeptemberHash in a Flash
  • OctoberSmoky Simmering Soup
  • NovemberCashew Cream Yam Cannelloni
  • DecemberMushroom Party

All recipes are gluten-free and dairy-free! There are also instructions to modify the recipes to be Vegetarian, Vegan and Paleo.  In addition, there’s a secret access code for a hidden page full of insider tips, tools, cooking videos, resources & 28 additional recipes on The WHOLE Gang website.

I know you’ll want one for yourself, but what a great gift to give your friends and family. Toss out the fruitcake and hand them something delicious that will keep them well nourished and motivated to eat well all year long.  Each calendar comes in its own gift/shipping box to make your gift-giving much easier.

To order, head to The Whole Gang. But you can also enter to win a copy of this inspiring cookbook desk calendar right here!

You can leave up to 4 entries today by answering a dish question and letting me know in separate comments that you followed Gluten-Free Cat on Twitter, “liked” Gluten-Free Cat’s Facebook page, and that you shared this post on Twitter or Facebook.

Giveaway Guidelines:

  • This giveaway is limited to U.S. residents 18 and older.
  • Enter by leaving a comment on this post.
  • You are limited to 4 entries.
  • The giveaway begins November 30, 2012 and ends at 11:59 pm central time on December 6, 2012.

No purchase is necessary.  Odds of winning are based on the number of entries.  The winner will be randomly chosen and will be contacted by email.  The winner will have 48 hours to respond.  If the winner does not respond, a new winner will be randomly chosen.

Readers, dish!

  • Why do you want to win this cookbook calendar?
  • Which of the monthly recipes look the most delicious to you?
  • What are you looking forward to the most about 2013?

Contest is closed. Congratulations to Rose!

Raw Foods Thursdays 10/4/12

Raw Foods, Raw Foods Thursdays

Raw Foods Thursdays 10/4/12

6 Comments 03 October 2012

Happy, happy birthday!!!  No, it’s not my birthday, but I’m more excited about this birthday than if it were my own.  My close friend and college roommate is coming all the way from Portland, Oregon to spend her birthday weekend with me.  And while we’ll have a great girls’ weekend talking, shopping, and being pampered, I can’t wait to make a few raw recipes with her.

No, we aren’t spending the weekend in the kitchen. We have far too much else to do.  And it’s been too crazy of a week to have any sort of a menu plan at this point. But there’s one recipe that I know I’m making just as soon as she gets here.  And I wouldn’t have known about it without Raw Foods Thursdays.

Raw Baked Fettuccine Alfredo (Vegan, Gluten-free, Sugar-free, Raw)

by Gabby of The Veggie Nook

Thanks, Gabby, for sharing this recipe last week at Raw Foods Thursdays! (We can’t wait to try it!) Now it’s your turn. What raw recipes would you like to share this week?

Here’s how you can participate:

  • Simply link up a raw foods recipe (see What Are Raw Foods Meals?), mention Raw Foods Thursdays, and link back to this post so your readers can join in the fun!
  • Please link to the recipe, not to a blog’s home page, so we can all find your raw foods recipe.
  • You may link up a recipe that you’ve made in the past. Just make sure to share something different each time you participate.
  • Be sure to leave a comment letting us know who you are and what you’re sharing.
  • Feel free to use the Raw Foods Thursdays blog badge created by the lovely, talented Heather Peters!

What are Raw Foods Meals?

  • Plant-based meals that are not cooked.  Dehydrators may be used no higher than 118 degrees.  (The raw foods community has differing views on temperature, but the range is between 104 and 118 degrees.)
  • Raw Ingredients: vegetables, fruit, dried fruit, nuts, seeds, gluten-free sprouted grains, beans, and oils.

What isn’t raw?

  • Anything cooked above 118.
  • Anything processed.  If it comes from a can or a package that lists more than one ingredient, chances are it’s not raw!

Stuffed Acorn Squash

Fitness, GF Recipes, Healthy Living

Stuffed Acorn Squash

21 Comments 24 September 2012

I have this strange habit.  I sign up for a challenge, accomplish it, and then stop. Cold turkey.

On Memorial Day weekend, I ran a marathon.  A FULL marathon.  My FIRST marathon.  That was FOUR months ago.  I haven’t run outside since crossing that finish line…well, except to see who just fell off the monkey bars at recess.  Three years ago, I finished an Olympic length triathlon.  I swam, I biked, I ran.  But after finishing that event, the bike sat in the garage, and I don’t think I’ve entered a lap pool since.  While I haven’t miss the pool, I felt badly for my poor bike.

I even loaned it out to a few people for a few races. It’s a great bike, and it seemed such a shame to have it sit collecting cobwebs. But me? I was content to teach spin classes. Inside.

I have no idea why a finish line holds such a sense of finality for me.  Not just for the day. Not just for the season. But for quite a long time. I tell myself that it’s because I pour myself into my training. By the time the event arrives, I’m ready to be done, and I’m ready for something else. During the last few weeks of training, I dream of yoga or lying on a beach somewhere. Maybe I just don’t have the drive of a true athlete.

But I’m happy to say that I’m finally back to riding my bike.  And I owe it all to my friend, Julie. Julie is an inspiration to me. She is currently training for her second century ride. (Yes, that’s 100 miles. My butt bones can’t even imagine 100 miles in a saddle.) And she has sweetly put on the brakes to allow me to keep up with her for portions of her training rides. I am LOVING it!  Despite the soreness, I love riding in the cool of the early morning, knocking off 30-40 miles before church on a Sunday. It has become the highlight of my week.

What does this have to do with acorn squash?

Nothing really, but as Julie and I ride the rolling hills of the Nachez Trace, I find that our conversation always seems to come back to food.  Recently, Julie asked me if I liked acorn squash. My mind instantly went back to the squash memories of my childhood.  The kind that involved the phrase “you will not leave the table until…” But while grocery shopping later that afternoon, the pile of acorn, butternut, and spaghetti squash just looked so fresh and inviting. The gourds smiled at me and said, “This is Fall.  Enjoy me.” Okay, maybe I needed a little sugar after that long ride.

But I loved the acorn squash. And I think you will too. Stuffed with a sweet apple and spinach filling, this squash dish ushered in the season of Fall.

Stuffed Acorn Squash

by Heather


  • 2 acorn squashes
  • 1 green apple
  • juice of 1/2 lemon
  • 1 T. olive oil
  • 2 cloves garlic, minced
  • 1 c. chopped onion
  • 1/2 tsp. nutmeg
  • 4 c. spinach
  • 1/4 tsp. sea salt
  • 2 T. grade B maple syrup
  • 1/2 c. pine nuts


1.  Preheat the oven to 375.

2.  Cut 2 acorn squashes in half, remove the seeds, and place the squash face down on a jelly roll pan covered with foil.  Bake at 375 for 30 minutes. Then turn them over and cook for another 30 minutes.

3.  Core and chop apples and toss the apple pieces in lemon juice to keep them from browning.

4.  Heat olive oil in a large pan on medium heat.  Add minced garlic and stir for 2 minutes.

5.  Add onions and apples and sprinkle with nutmeg.  Cook for 5 minutes.

6.  Add spinach, and cook until the spinach wilts.

7.  Season with sea salt, add maple syrup, and remove from heat.

8.  Toast pinenuts in a toaster oven, or wait until the squash is cooked and toast them in the oven.

9.  Remove squash after it’s cooked, stuff each half with apple spinach mixture, and sprinkle with pinenuts.

Serves 4

Thanks, Julie, for your inspiration!  Both physically and in the kitchen!

Readers, dish!

  • Do you like acorn squash?
  • How do you deal with physical challenges?
  • Do you enjoy running or biking?
  • What’s your favorite finish line memory?
This recipe was shared with:

A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, fitness fanatic, gluten-free foodie, high-raw vegan, and Mama Cat living in NYC. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. While I'm not 100% vegan, it's my favorite way to eat, and making and sharing raw foods makes me giddy. Living in the City has its joys and challenges, and I enjoy sharing my experiences with you.

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