November 2012
 
 

RECIPE OF THE MONTH
Chicken Breasts and Mushrooms in Lemon Sauce Gluten Free
Onions and mushrooms are two of my favorite recipe ingredients, so I doubled them and the chicken was great. Remember the greatest reward of cooking from scratch is you can adjust recipe amounts to fit your tastes and dietary needs.

 
 
 
MEETING THIS SATURDAY!
There are no more meetings in 2012. Our next meeting is January 12, 2013 from 3:00 p.m.- 4:30 p.m.
 
 
FEATURED ITEMS
Saffron Road Frozen Entree
Saffron Road debuted nationally in July 2010 as the world’s first all-natural, Halal-certified, antibiotic-free, and certified humane frozen entrée. The founders are organic food pioneers who support the natural food movement. They only use real cheese made with milk from cows not treated with rBST. All of their products are made in the USA, helping support American workers.
 
Mashugana Nuts


“Mashugana” is the Yiddish word for crazy. And these nuts are crazy good! The original Cinnamon Spiced Pecans are baked to perfection in an outrageously delicious cinnamon meringue. New to the line up are the Double Chocolate Walnuts; walnuts double dipped in luscious chocolate meringue and a light coating of dusted cocoa.
 
Miss Selby’s Bath Bombs
For Renee Selby, lather is the best medicine. The mother of three and registered nurse started Miss Selby’s Soap two years ago after she saw her family’s health improve with a switch to all-natural, chemical-free personal care products and household cleaners. Her newest addition, Lavender Bath Bombs, contain only baking soda, citric acid, shea butter, almond oil, natural colorants, and essential oil. Drop one bomb into your bath water and watch it fizz. Relax and enjoy the moisturizing oils and aroma therapy for 20 minutes.
 
 
IN OTHER NEWS
SeaWorld, Busch Gardens, and Sesame Place Introduce New Allergen-Friendly Dining Initiatives by partnering with the Food Allergy & Anaphylaxis Network (FAAN™) to educate and train more than 6,000 culinary team members to assist guests with allergen needs. Park restaurant managers and supervisors will work one-on-one with guests and oversee the preparation of each allergen-friendly meal from start to finish. “Chef Cards,” filled out in advance by guests to outline the foods to avoid, are handed to a chef before the preparation of the meal. All park restaurants are equipped and trained to take care of guests with allergen needs; options range from gluten-free pizza to an allergen-friendly Shamu-shaped chocolate bar.







Gluten-Free Holiday How-Tos with Blogger Extraordinaires

Tuesday, November 13, 2012 8:30 p.m. Eastern/5:30 p.m. Pacific

Speakers: Silvana Nardone & Amy Green

Tips on eating safe, delicious gluten-free goodies during the 2012 holiday season. If you haven’t attended a webinar yet, start with this one.

Just visit Celiac Central's website to

register
for this event.
 
 
 
 
DLM Gluten-Free Food Lovers' Club
 
Prices and promotions in this newletter are only good for the dates listed and for items purchased in the store with your Club DLM card. Not responsible for typographical errors. Dorothy Lane Market, the Dorothy Lane Market logo, "the store that accommodates" and Killer Brownie® are registered trademarks of Dorothy Lane Market, Inc.

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