Once Ali threw down the challenge, I started thinking about what dishes would be good in a tiffin. Lately I’ve been eating more quinoa than rice, and so a quinoa dish was a given. I could have packed my favorite quinoa masala recipe, but this time I thought I’d make a more basic recipe that would be the base note for the meal, rather than the star component. I riffed on a favorite rice cooker recipe, adding more spices and peas for fun. Lately I’ve been reveling in the fresh offerings at the Farmer’s Market, and I’ve got a serious crush on baby zucchini and zucchini blossoms. I decided to make a highly seasoned and decadent (but still healthy!) baby zucchini and baby pattypan dry curry that would travel well and complement the quinoa pilaf. And then, influenced by Japanese bento where a high-protein fried treat accompanies rice and vegetables, I decided to end on a slightly decadent note with a pakora (chickpea flour fritter) zucchini blossom. It tastes lovely hot, cold, with ketchup or simply kissed with salt, and marvelously blends the fresh flavor of the blossom with hearty, savory chickpea batter.

And so, a healthy Indian vegetarian (and vegan) lunch menu was born. Baby Yum is too little for such lunchbox menus as yet, but I think you’re never too old to treat your adult self with a healthy and delicious lunch, whether it be in a paper (or eco-reusable) bag, tiffin, or bento box. And when Baby Yum is old enough for school, I hope she’ll enjoy eating this type of International, vegetarian feasts as much as I will enjoy making them for her.

Here is Ali’s roundup of gluten-free lunch ideas

I also entered this post in Slightly Indulgent Tuesdays

More International Lunches from the Book of Yum:
Vegetarian Bento with Burdock and Lotus Root and Inari Zushi
Fusion Tiffin with Thai Lemongrass Corn and Quesadillas
Spinach Sesame Onigiri (Japanese Rice Ball) for Bento
Assorted Avocado Fusion Onigiri recipes for Bento

Looking for more inspiration for your Bento or Tiffin Box? Here are some of my favorite sites which have recipes that can be adapted to be gluten-free:
Just Bento (Japanese recipes)
Just Hungry (Japanese recipes)
Maki of Just Bento and Just Hungry’s Cookbook:
The Just Bento Cookbook: Everyday Lunches To Go
Cooking Cute (Japanese recipes)
The Cooking Cute cookbook:
Yum-Yum Bento Box: Fresh Recipes for Adorable Lunches
Lunch in a Box (no longer being updated)
Week of Menus (How about a Korean recipe bento?)
Hapa Bento (Japanese cuisine)

Indian Baby Zucchini, pattypan squash, and tomato dry curry recipe Side Dish  Vegetables  Indian

Ingredients 1/2 lb baby zucchini 1/2 lb baby pattypan squash 2 small tomatoes or one medium tomato, cubed and dusted with salt 2 tbsp. of olive or canola oil, divided 1 1/2 tbsp. ground coriander 1/2 tsp ground cumin 1/4 tsp. ancho or cayenne chili pepper (or paprika for kids) 1/2 tsp garam masala 1/2 tsp turmeric 1/4 tsp salt Directions Clean zucchini and pattypan squash and towel dry. Cut Baby zucchini in half lengthwise, and cut pattypan squash in half horizontally so that you have two circlets, one having a pumpkin-like stem and os one not. Heat 1 tbsp. of oil in a large nonstick pan on medium high and then add your baby zucchini so that you have one layer in the pan. You may have to do this in batches. Let it brown for a minute or so and then lower the heat. Let brown for 8 minutes, turning halfway through to get even browning. Remove zucchini from pan and reserve. Heat the remaining oil on medium high again and put a single layer of your pattypan squash in the pan. After a minute or so, lower heat and brown for 5-6 minutes. Turn halfway through or as soon as the bottom layer is brown and brown the other side. Add the zucchini back into the pan and add your spices, mixing thoroughly. Let the spices heat up and brown slightly. Add the cubed tomatoes and mix again. Let the tomatoes cook down slightly and then take off burner. Taste and season with additional salt if needed. Serve! Notes *vegetables can be replaced with Okra if desired.

Rating:  8 Original Source:  Adapted from a recipe for Okra Supreme from The Best of Lord Krishna’s cuisine cookbook, but changed to be a new recipe. Please do not replicate. Recipe ID:  1521 Added:  September 27, 2010 Last Modified:  September 27, 2010

zucchini blossom pakora fritter recipe Side Dish  Vegetables  Indian

Ingredients Batter: 1 cup chickpea flour pinch baking soda 1/2 tsp cayenne pepper (or 1/4 tsp paprika, 1/4 tsp chipotle pepper) 1 tsp roasted ground cumin 1/2 tsp salt 3/4 cup water canola oil for deep frying 1 farmer’s market package of zucchini squash blossoms salt for taste Directions Combine pakora batter ingredients in a small bowl. Pour enough canola oil in a small, deep pan for deep frying. Heat on high until hot but before reaching smoking point. If oil is too hot, fritters will burn. If not hot enough, the fritters will absorb too much oil. Oil is ready when a drop of batter rises to the surface immediately and sizzles. Lower heat to medium high to keep at correct temperature. Dip your squash blossoms into the batter, coating all sides evenly. Drop them into hot oil, turning frequently so that the blossom browns evenly. Remove fritters from oil with tongs or metal strainer and set on rack to drain. You can reheat them later in the oven on 375 and they will taste hot and fresh! Sprinkle lightly with salt if desired. Notes Good with ketchup, chutney, or even plain! *this photo is of whole baby zucchini and blossom from my first experiment with this recipe. However, I found it better to just batter and fry the blossom separately, and those are the versions pictured in the tiffin photos!

Rating:  9 Original Source:  Pakora batter based on the Bombay Cafe, variation my own. Please do not replicate without permission. Recipe ID:  1522 Added:  September 27, 2010 Last Modified:  September 27, 2010

Special Indian Quinoa Recipe Side Dish  Alternative Grains  Indian

Ingredients 5 tsp sesame oil 1 1/2 tsp black mustard seeds 1 1/2 tsp cumin seeds 2 cups quinoa, rinsed and drained 1/2 – 1 cup green peas 3 1/2 cups water 3 tsp fresh lime juice 1/2 tsp. turmeric 1/2-1 tsp sea salt Directions Heat sesame oil in your rice cooker and then add your black mustard seeds and cumin. Heat until seeds pop and then add your quinoa. Heat the rice cooker again (by pressing cook), stir the quinoa, and let it cook a few minutes. Open rice cooker and add your peas, water, lime juice, turmeric, and salt. Stir. Start your rice cooker cycle again and let cook. Can keep warm in the rice cooker for a bit or serve immediately. Enjoy!

Rating:  7 Original Source:  Inspired by an old recipe for rice but radically altered to be my own. Please do not replicate without permission. Recipe ID:  1523 Added:  September 27, 2010 Last Modified:  September 27, 2010

At the event, they fed the glutenoids frozen and prepared meals, thanks to our very corporate sponsors, and the gluten-free vegans got a salad (quite a nice one), a mushroom risotto (tasty but gave me tummy issues later), and berries in powdered sugar. There were samples of various foods given out, including a lovely chocolate gift bag. If only I was eating chocolate these days!

The intrepid Diane of The Whole Gang has a sensitivity to rice, so the chef kindly prepared a vegetable stir fry for her. Yum!

By far the best food was provided by Elana of Elana’s Pantry who had brought a batch of her deliciously gluten and dairy-free almond-flour-based chocolate chip cookie recipe. They were the last bit of chocolate I consumed and shortly after I ceased for Baby Yum’s elimination diet… but I digress. These cookies were awesome, and you couldn’t even tell they didn’t have any processed flour. Since all of the foods at the cocktail party following the Blogher conference contained gluten (gee thanks Campbell) the gluten-free folks at the party fell on Elana’s cookies like starving wolves. Shortly afterwards I ordered Elana’s book from Amazon The Gluten-Free Almond Flour Cookbook and then went nut-free for… you guessed it, the elimination diet. Doh. But I highly recommend her cookbook, as well as the recipes on her blog.

The Blogher Food ‘09 event was my first day away from Baby Yum, and I was happy when the DH came early to pick me up so I could introduce her to my new blogging friends. The Blogher conference was interesting, and I just wish I had more time to incorporate what I learned at the lectures into my blog… but the best part was definitely getting to meet other food-inspired bloggers. Here’s hoping I’ll get to attend more in the future!

Here are some other perspectives on the event:
Shirley’s comprehensive review of Blogher Food ‘09 part I
and nice writeup about her fellow bloggers part II
Elana’s post about Blogher Food ‘09 (with cutie pie picture of the “sea-baby”)

Participation is simple.

1) Pick a gluten-free blogger whose recipes you admire and adopt them by commenting on this post with your name, blog name and their name and blog name.

*Blogger’s recipes must all be gluten-free or have a way to sort and read ONLY gluten-free recipes
*Please pick a different blogger every time you participate

2) Pick one (or two!) of your gluten-free blogger’s recipes to try.

3) Make the recipe, photograph it and write a post in your blog introducing the blogger and their recipe.

*Follow the recipe as written, as closely as possible. And, please don’t print their recipe on your post- just provide your reader a link to their original recipe.

4) Email me at adoptaglutenfreeblogger[at]gmail[dot]com with your photo of the recipe, the URL of your post, name of the recipe and the URL of the original blogger’s recipe post.

*Note: This is a new email set up just for this event. Hopefully this will make it easier to keep track of entries. If you have general questions, please don’t email me at this address but post them here so everyone can read the question (and answer). Companies are NOT welcome to email me at this address, unless a representative is planning to adopt a blogger and write about it. ;)

5) Post YOUR POST’s URL in a comment to this post, and if possible please try to visit two other blogger’s posts that are posted here (and comment!).

*The goal is to make this event more interactive and fun!

Deadlines:
Sign up BEFORE March 25th (loose deadline; late sign-ups are ok)
Post your Review and Email me by April 1 (firm deadline, no foolin’)

If you don’t have a blog, you are still welcome to adopt a gluten-free blogger. Sign up to “adopt” a blogger, write a review of one of their recipes, including your name (or pen name), the recipe URL and recipe title. Then take a photo of the completed recipe (if you can) and EMAIL ME the review and photo. I’ll create a special page just for our non-blogging participants and post it for you.

I’ll start the adoptions by adopting Jill Elise at Hey, That Tastes Good.

Adoption Sign-Up Sheet:
1) Jill Elise of Hey That Tastes Good, adopted by Sea of the Book of yum
2) Manda of Asparagus Thin, adopted by M-Elle
3) Sea of Book of Yum, adopted by Cheryl of GF Goodness
4) Cheryl from Gluten Free Goodness, adopted by Ricki from Diet, Dessert and Dogs
5) Karina from Karina’s Kitchen, adopted by Emily
6) Jessie from GlutenFree4Goofs adopted by Wendy
7) Ali Segersten at Gluten Free Whole Foods adopted by Diane from the whole gang
8) Life Gluten Free adopted by Trish of Gluten-Free SLC
9) Liz the Good Eatah adopted by Thomas of the GFCF Experience (entry will be postponed)
10) Elana’s Pantry adopted by Gluten Free Anna
11) You pick!

IMPORTANT NOTICE:
If you sign up and cannot complete this event by April 1st for any reason, please email me immediately at adoptaglutenfreeblogger[at]gmail[dot]com and let me know. Please ONLY use this email account for Adopt a Gluten-Free Blogger relevant emails.

Can’t find a blogger to adopt or looking to meet some new gluten-free friends?
Visit my Gluten-Free Blogroll

Example of an Adoption Post

I’ve really enjoyed the chance to make some of my fellow GF bloggers’ delightful recipes. So far I’ve made Pig in the Kitchen’s veggie burgers and rolls, Naomi’s pita bread, Kate’s sandwich wrap, Accidental Veg Naomi’s french bread and zucchini, and Karina’s Vegan Mac N’ Cheese, and I enjoyed each and every dish. If you haven’t participated before in our event, there’s no time like the present.

To participate, please sign up in the comments with your name (or pen name), the name of your blog, and the name and blog name of your adopted blogger! Then just write a post about your adopted blogger between August 25 – Sep 8, having tried one of their recipes and blogged about it. Please follow your chosen blogger’s recipe as printed, making only minor changes for reasons of allergy or veg/non-veg diet. . I think it’s probably best to just link to your adopted blogger’s recipe rather than posting it in your blog. Don’t forget to link back to this blog event in your post, and after you post, EMAIL Me at seamaiden399[at]gmail[dot]com with the URL for your post and an attached PHOTO that you took of the food (very important if you want to be included in the round up!) Here’s my proposed adoption for this month, to start the ball rolling.

I’m Seamaiden, at the Book of Yum, and I’d like to “adopt” La Tartine Gourmand this month because… her food styling makes me swoon and I’m dying to try one of her tasty and beautiful gluten-free tart recipes!

Now I’ve “adopted” La Tartine Gourmand for this month, and so other bloggers *sniff* can’t “adopt” her THIS MONTH. (But next month her blog is fair game!) I will write a post sometime in the next two weeks (Deadline: Sep 8) about her blog, and a recipe that I tried recently.

I’ll keep a running list of bloggers that have been adopted at the bottom of this list. If we get repeats, the blogger who posted their claim earliest “gets” the blogger, and I’ll contact any bloggers who need to pick a new blog. (This is so we can discover the maximum number of GF bloggers and recipes!)

Once you adopt a blogger, you have until the event end date (2 weeks from opening of event- this month until Sep 8th to try a recipe and blog about blogger and their recipe.

*To be eligible, your blogger must either be a gluten-free blogger OR consistently blog gluten-free recipes with a gluten-free tag for recipes that makes them easy to find. New GF bloggers would be terrific candidates for “adoption.” Recipe must be GF as written by the original poster.*

We have no one signed up to host next month’s event. If you’d like to host next month, please email me or post in comments. :)

*You don’t have to host recipes at your site to ADOPT someone and blog about their recipes. Also, for those who are adopted- don’t worry! You don’t have to reciprocate and adopt anyone (not even the person who adopted you) unless you want to.. :) It would almost be more fun if people Didn’t automatically adopt the person who adopted them- to maximize the new blogs you get exposed to!

Our Adopted GF Bloggers, for the Aug 25 – Sep 8th “Adopt a GF Blogger” Event
1) La Tartine Gourmand (adopted by Sea of the Book of Yum)
2) Heidi of 101 Cookbooks (adopted by Cheryl of Gluten Free Goodness)
3) Lauren of Healthy Indulgences (adopted by Kimberly of Living Free)
4) Me- Sea of the Book of Yum (adopted by M-Elle of Cooking Un-cooking)
5) Kate of Gluten-Free Gobsmacked (adopted by Kerrie of Gluten Free Shaolin)
6) You pick!

So, here is my inaugural post for the third edition of Go Ahead Honey, it’s Gluten-Free, hosted by Sheltie Girl at Gluten a Go Go.

And if you love Gluten-Free Blog Events, check out the
Roundup for our March Adopt a Gluten-Free Blogger Event
or
Rachel’s Call for the April Edition of Adopt a Gluten-Free Blogger

Broccoli Pesto Potato Croquette Recipe Main Course  Potatoes  American

Ingredients 2 cups leftover Mashed Potatoes (made with plain dairy free milk and dairy free margarine, salt and pepper), cold 1/8 cup dairy free homemade pesto (recipe in files) 1/8 cup steamed broccoli, cut into baby pieces, stem ok 1/8 sweet red pepper, diced 1 green onion (scallion), diced freshly ground sea salt freshly ground black pepper italian seasonings, salt, and pepper 2 tbsp. teff flour or other whole grain GF flour Olive oil To serve: Vegan mayonnaise, soy, or rice yogurt sirachi sauce, gourmet ketchup, or chipotle sauce Large lettuce leaves Directions Combine mashed potatoes, pesto, steamed broccoli, red pepper, and green onion, folding the broccoli in carefully so florets remain somewhat intact. Season with salt and pepper. Taste and add any additional spices to taste. Heat nonstick frypan over medium-high heat and add a teaspoon or two of olive oil (for the nicest browning) and cover pan evenly. Shape your potato mash into balls and then flatten into a patty. If you like, you can combine the teff flour and seasonings and flour your patty OR you can just leave the croquette as is. Fry your patty until golden brown, turning over to get both sides evenly crispy and brown. To serve as “finger food” provide your guests (or family) with large lettuce leaves to make a lettuce potato wrap, with a smidgen of aoli or vegan mayonnaise or other creamy sauce and a dab of “red” sauce (your choice). Or just enjoy plain!

Rating:  7 Original Source:  The contents of my brain. Please do not replicate anywhere without my permission. Recipe ID:  1222 Added:  April 17, 2008 Last Modified:  April 17, 2008

Dairy Free Basil Pesto Recipe for Pizza or Pasta Main Course  Sauces & Condiments  American

Ingredients 2 cups basil leaves, destemmed, and packed tightly 1/2 cup pine nuts, toasted (*Edited to have more nuts) 1/6 cup rice wine or cider vinegar 1/8 cup water 1/6 cup nutritional yeast flakes (optional) 2 cloves roasted garlic (bake with other dishes in the oven or use raw if you like) 1/4 cup olive oil salt and pepper Your favorite gluten-free pizza recipe (from mix, scratch (carol fenster) or pre-made) Directions Combine all ingredients in a food processor or blender through the garlic, and pulse until ingredients are combined and chopped. Add olive oil in a steady stream with the machine on until you form a nice pesto paste. Scrape out pesto into a bowl and reserve. Notes Reserve one or two tablespoons of pesto for other recipes like my buckwheat grit pesto fries! You can use it for pizza: Prepare your gluten-free pizza according to recipe and top with pesto. Add any other ingredients you like (olives? artichoke hearts? portabella mushroom slices?) and bake according to instructions. (Usually 10-15 minutes). Slice and enjoy! Or for pasta: Combine with gluten-free pasta, grilled veggies and plenty of pesto. Yum!

Rating:  8 Original Source:  modified version of this recipe: http://www.bookofyum.com/recipes/showrecipe.php?recipe=1024 Recipe ID:  1208 Added:  March 16, 2008 Last Modified:  May 15, 2008

Picture on the left is of a lentil potato loaf (vegetarian) served with turmeric rice pilaf made in my trusty Rice Cooker, an appliance no gluten-free international gourmet should be without! Famed Gluten-Free Blogger Shauna recently waxed poetic on her new rice cooker and I’ve been a fan of this particular appliance since we lived in Japan and used it daily. I sometimes use a recipe from the Rice Cooker Cookbook when I want to do something a little fancier with my machine, but just as often I just make plain rice. Either way, it always turns out beautiful rice. You can find this easy turmeric rice cooker recipe posted below.

Sunday: American Picnic
potato salad
baked tom tom tofu
Beet salad (see below)
Roasted cauliflower

Monday: Italian
Chebe Vegetarian Broccoli Pizza Pockets

Wednesday: Chinese
Szechuan pepper chinese peas
Spicy peanut green beans
white rice

Friday: Japanese
Gluten Free Vegetarian Yakisoba (fried noodles) recipe with cabbage and other veggies

Sunday: West African
West African Vegetable Stew (with peanuts!) (Peanut Butter Planet)
with Injera, ethiopian flatbread made from teff

Baked Good of the Week: Cornmeal Cookies

You may have noticed that I’m posting a little less frequently of late. Basically, this whole being a graduate student thing has been taking up a lot of time. The nerve of it, right? Haha. Anyway, the new term has started and I’m taking quite a few classes in one last hurrah and attempt to acquire the last little bits of knowledge from some great profs before I start working independently on my dissertation. I’m still here, I’m still posting, and I’ll be continuing ye ‘old book of yum as my one non-academic hobby… so never fear. And please keep visiting me to give me that extra spurt of inspiration I need to keep writing!

Due to the craze of my current schedule, you’ll notice the deadline of “Adopt a Gluten-free Blogger” was extended a bit and I made it just under the wire, posting before MIDNIGHT of the deadline. Hey, getting things done at the last minute is what we graduate students do best, right? Anyway, I will be doing a roundup this week, and then I will be passing the torch NEXT MONTH to another Gluten-free blogger so that they can host the event. Let’s keep the adoption love going, people!

Check out my recent post about:
Naomi’s Accidental Vegetarian Blog and some Beautiful Gluten-Free French Bread

And Posts on the Drawing Board include:
The best Gluten-Free Pizza Joint in the Bay Area
and
that darned post on Hispanic Markets and Gluten-Free Corn Products!
Also Exciting Reviews of the Best Gluten-Free, Vegan (Dairy-free egg-free) Ice Cream Ever!

Our dressing of the week is almost a vegetable marinade, and is lovely on beets, but could be used on almost anything. I’m personally a big fan of beet salads, especially for road trips or hot summer days, so this is a little something I’ve been making lately. I made one version for our road trip to my friend’s baby shower, and this version was inspired by some beautiful organic golden beets I found at the Farmer’s Market. This kind of salad would also be perfect for a sack lunch as well as a road trip.

*Just for fun, I added a simple rice cooker recipe that I made recently.

Sunshine Yellow Beet Salad Recipe Side Dish  Vegetables  American

Ingredients 1 large bunch of golden yellow beets 1 tbsp olive oil 2 tbsp cider vinegar 2 tsp mustard (I like Annie’s) 1 tsp agave nectar or honey or maple syrup (you can leave this out) Rosemary, fresh and minced or dried, to taste Italian seasonings (McCormicks’ freshly ground with the grinder bottle is wonderful) salt, freshly ground pepper if you want Minced shallots (optional) Directions Remove and reserve any beet greens. Boil your beets. If you want you can add the greens to the top for the last ten minutes or longer, but separate them afterwards. Combine olive oil, vinegar, mustard and agave nectar with a whisk (electronic is good). Add seasonings. Taste and adjust as you like. Skin and slice your yellow beets and marinate in the dressing, preferably overnight. Enjoy! Notes A wonderful dish for on the road!

Rating:  8 Original Source:  The contents of my brain. Please do not replicate anywhere without my permission. Recipe ID:  1220 Added:  April 11, 2008 Last Modified:  April 13, 2008

Rice Cooker Turmeric Rice Pilaf Recipe Side Dish  Rice  Indian

Ingredients 2 cups basmati rice (or whatever you have) 1 tbsp oil of choice (butter or ghee would be super yummy) 2 large shallots, chopped (or other onion) 2 1/2 cup water 1/4 tsp. turmeric Dash of Salt 1/2 cup frozen or fresh peas (DH Is a pea addict) Directions Rinse your water until it goes clear and drain. Start your rice cooker and add your oil in the dry pan. Close lid and let it heat. Add the shallots and close the lid, restarting rice cooker. When shallots are translucent, add the rice, stir it in and let the rice get heated with the oil. Some varieties of rice will turn a little translucent. Add your turmeric, water and salt and peas and stir. Restart your rice cooker and let it cook until it turns itself off. If you want fluffier peas you can add frozen peas after the machine clicks over to warm. Stir them in, shut the lid again and let them be on warm until the peas are warm throughout. Notes This recipe isn’t fancy but it was tasty and more fun than plain rice with a hearty side dish o’ lentil loaf!

Rating:  7 Original Source:  The contents of my brain. Please do not replicate anywhere without my permission. Recipe ID:  1221 Added:  April 13, 2008 Last Modified:  April 13, 2008

It’s that time again! No, not daylight savings time- it’s time to adopt your very own Gluten-free blogger for the month of March.

Please sign up in the comments with your name (or pen name), the name of your blog, and the name and blog name of your adopted blogger! Then just write a post about your adopted blogger between March 25-April 7(10), having tried one of their recipes and blogged about it. Please follow your chosen blogger’s recipe as printed, making only minor changes for reasons of allergy or veg/non-veg diet. . I think it’s probably best to just link to your adopted blogger’s recipe rather than posting it in your blog. Don’t forget to link back to this blog event in your post, and after you post, EMAIL Me at seamaiden399[at]gmail[dot]com with the URL for your post and an attached PHOTO that you took of the food (very important if you want to be included in the round up!) Here’s my proposed adoption for this month, to start the ball rolling.

I’m Seamaiden, at the Book of Yum, and I’d like to “adopt” Naomi, of the Accidental Vegetarian this month because… I have a big bag of her Better Batter flour in my pantry and I can’t wait to make one of her famous gluten-free recipes for croissants or other goodies that once seemed out of reach for a gluten-free chef.

Now I’ve “adopted” Naomi for this month, and so other bloggers *sniff* can’t “adopt” her THIS MONTH. (But next month her blog is fair game!) I will write a post sometime in the next two weeks (Deadline: April 7) about Naomi, her blog, and a recipe that I tried recently.

I’ll keep a running list of bloggers that have been adopted at the bottom of this list. If we get repeats, the blogger who posted their claim earliest “gets” the blogger, and I’ll contact any bloggers who need to pick a new blog. (This is so we can discover the maximum number of GF bloggers and recipes!)

Once you adopt a blogger, you have until the event end date (2 weeks from opening of event- this month until APRIL 10th (formerly 7th) to try a recipe and blog about blogger and their recipe.

*To be eligible, your blogger must either be a gluten-free blogger OR consistently blog gluten-free recipes with a gluten-free tag for recipes that makes them easy to find. New GF bloggers would be terrific candidates for “adoption.” Recipe must be GF as written by the original poster.*

I’d like this to be a monthly event, and it would be great if we could get volunteers to host future months. The next event period would be from April 28-May 11. If you’d like to host next month, please email me or post in comments. :)

*You don’t have to host recipes at your site to ADOPT someone and blog about their recipes. Also, for those who are adopted- don’t worry! You don’t have to reciprocate and adopt anyone (not even the person who adopted you) unless you want to.. :) It would almost be more fun if people Didn’t automatically adopt the person who adopted them- to maximize the new blogs you get exposed to!

Our Adopted GF Bloggers, for the February 25- March 9th “Adopt a GF Blogger” Event
1) Naomi of the Accidental Vegetarian (adopted by Sea of the Book of Yum)
2) Natalie from Gluten Free Mommy (adopted by Heather at puff.muffins)
3) Jeena’s Kitchen (adopted by Rachel)
4) Childlife (adopted by Thomas)
5) Carol at Simply Gluten Free (adopted by Karen of Red Sox Fan)
6) Lea at Lea Is Gluten Free (adopted by Carrie)
7) Sea (me!) at this here site, Book of Yum! (Adopted by Kate of Gluten Free Gobsmacked) aww…
8 ) Pig in the Kitchen (Adopted by Lucy)
9) Naomi at Straight into Bed Cakefree and Dried (adopted by Carol at Simply Gluten-Free)
10)Kate at Gluten Free Gobsmacked (adopted by Naomi of The Accidental Vegetarian)
11)Cindalou (adopted by Cheryl)
12) You pick!
………………………….

Note:
Still Pending from last month:
6) Naomi of Straight Into Bed Cakefree and Dried [Adopted by BytheBay of Gluten Free By the Bay, postponed for next month.] :)
12) Christian at Stephen’s Recipes [Adopted by Cindalou of Cindalous Kitchen Blues]
13) Sally at Aprovechar adopted Melissa at Gluten-free for Good
14) Orla of Great Mastications adopted Lyra of The Gluten Free Hippie