This was the ultimate gluten-free Friendsgiving! As President of the Arizona East Valley Celiac Disease Foundation Chapter, I love getting people together in my area who live gluten-free. Over 4 years ago I founded this chapter as a way of bringing together my local community and providing a celiac and gluten-free “family” for each individual who needed it. Now with two little boys and a very busy life, I am turning the reigns over to my amazing Secretary and Vice-President to be Co-Presidents and run the chapter moving forward. I absolutely loved my time with this group and the Celiac Disease Foundation so was very excited when the other ladies on the board wanted to provide a gluten-free Thanksgiving feast for our chapter. We had a very fun and successful evening and it couldn’t have been as delicious without everybody’s favorite, Udi’s breads. Everyone was so grateful for such tasty food. This gathering was a final goodbye for me but not forever as I have made wonderful friendships that will last for many years to come. I am beyond grateful for the people who have come to meetings over the past years and tearfully shared their stories with me and our group. I am thankful for the opportunity they gave me to provide service and a voice in my local gluten-free community. I am grateful for the CDF board, Gary Baker of the Gluten Free Country Store, Brigette Heller and Christy Luedtka for making my non-profit foundation dreams a reality with their love, kindness and dedicated service over the years. I am thankful for the many, many companies who donated time and products for our group as well as to those who spoke to us. Udi’s has been the company we featured more than any other at our meetings because of their kindness and generosity. They truly are an amazing company who cares about those who must live gluten-free. So this Thanksgiving and always, I am thankful for this life I must live because it has given me the opportunity to meet the most amazing people and companies and has given me a community purpose and voice as an advocate for celiac disease.
What are you thankful for this Thanksgiving?
When Udi’s sent me this lovely Friendsgiving package I was so excited and immediately thought, mmm…what can I make?! While the wheels were turning for food ideas, I got the thought to keep it simple and give back to those gluten-free friends who need some extra love this Thanksgiving season. It was a great blessing to be able to pay it forward for the many times Udi’s has sent me delicious products by giving to others. I love these initiatives and campaigns Udi’s hosts because many of them truly encourage giving back and friendship. The joy on peoples faces when they get gluten-free goodies is priceless. Now receiving Udi’s gluten-free goodies is even more of an exciting thing for these people because, let’s be honest, we all know they are some of the very best! So I would encourage you this holiday season, if you can, to give to gluten-free friends who may need some extra love. Provide them with some of their favorite treats, heck, do it anonymously if you can which will allow them a precious moment of thanksgiving in their hearts for the stranger who provided them with fabulous gluten-free products and made their holiday a little brighter…
All of the products provided to us were fantastic! Granola is a staple for my husbands daily yogurt and Udi’s is one of the very best tasting ones we’ve had. The Ancient Grain aged cheddar chips were delicious and perfect for enjoying while watching a football game. My boys beg me for the dark chocolate cupcakes when they are in the house. We have always loved Udi’s breads and enjoy making the cinnamon raisin into french toast. Please enjoy our recipe below and Happy Friendsgiving!!
Cinnamon Raisin French Toast
6 slices of Udi’s cinnamon raisin toast
1 T. milk or milk alternative
1/2 tsp. ground cinnamon
coconut oil for frying pan
Heat the coconut oil just slightly in your frying pan. You only need enough to keep the french toast from getting stuck on the bottom of the pan. In a bowl whisk the egg, milk and cinnamon. Dip slices of bread in the egg mixture making sure to cover both sides, flip if needed. Place in frying pan and cook 2-3 minutes per side or until egg mixture is cooked and no longer runny. The french toast will be golden brown. When done, remove from pan and serve with hot buttermilk syrup and a sprinkling of powdered sugar.
1 cube butter
3/4 c. raw sugar or agave
1/2 c. organic or raw buttermilk
1 tsp. gluten-free vanilla
1 tsp. aluminum free baking soda
*Bring first 3 ingredients to a boil. Remove from heat and add vanilla and baking soda. Serve hot over pancakes.