'Guest Food Bloggers'


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Long time readers of Circle of Food know that I (Karyn Zoldan) have been on On the Menu Live (delicious food radio) in the past and what a blast that is.

This time I won’t be a guest but instead will be one of the three hosts. Yes, a trifecta of female fatale foodie-ness along with Rita Connelly (…

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4 Ways to Improve Your Daily Life in the Face of Dietary Changes

When we have to change our diets–whether you’re going gluten-free because you’ve just been diagnosed with Celiac or your cutting out trigger foods for your IBS, migraines, or other allergies–it can be easy to go into a knee-jerk panic mode concentrating on all the things we’re giving …

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Todd and I take turns each week setting the menu, grocery shopping, and cooking supper. We’ve been doing it this way since we first moved in together and I am continually grateful to has a husband that enjoys cooking as much as I do. Sometimes my menus are very specific (especially if I’m working on a new cookbook review) while 
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Don’t Skimp on Those Spices


Planning a menu on a restricted diet–be it the Low-FODMAP protocol or otherwise–means a lot of the same.

With broccoli, asparagus, cauliflower, various beans and peas all on the trigger list that leaves a lot of repetition of spinach, green beans, and carrots (not to mention the ubiquitous green salad) as side dishes. Of course there are more options available …

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The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den . She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world.

We actually don’t do a whole lot for Easter–in fact, this year we did absolutely nothing as family members had other engagements and we’d just spent the previous day banging …

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mxmologo

This month’s Mixology Monday, hosted by Craig of A World of Drinks, is Preserves.

Even though fresh-everything is the clarion call of cocktail enthusiasts today, back when cocktails were fresh and new, themselves, it wasn’t necessarily feasible to have fresh everything at the tip of your barspoon. Sure, that makes the cake for seasonal cocktails, but let’s face …

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The Proof is in the Bread Box


After a successful-yet-leaves-room-for-improvement attempt at last month’s Daring Bakers challenge I wanted to try the given recipe again but tweak it a little.

What I’d ended up with was a tasty, if somewhat dry, pastry that I thought could do with some enriching to make it work better with the vagaries of gluten-free baking. In order to create a more …

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The question of whether it costs more to eat healthy isn’t really a question: it does.

But one thing I’ve noticed while sticking to the Low-FODMAP diet this past year (aside from the raising of already-high grocery bills), is that convenience is a loosing battle. It’s one thing to have one or two food allergies or intolerances to avoid–you can …

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