Candy Hearts Blog

It's a sweet adventure full of gluten free goodies!

Candy Hearts Blog - It's a sweet adventure full of gluten free goodies!

The GF&AF Expo is coming to Phoenix…I’ve got your coupon Code!


Get excited, Phoenix!

The Gluten Free and Allergy Friendly Expo (#GFAFExpo) is coming on January 17, 2015!

Sugar and I attended this event the last time they were in town and had a blast!


I would HIGHLY recommend taking advantage of the opportunity to sample a TON of gluten-free stuff while filling your new reusable shopping bag (included in ticket price) with a bunch of *free* goodies and coupons.

I mean who WOULDN’T recommend that, right?

Lucky for you, I’ve scored a couple coupon codes to make your day even better!


You can get a 15% discount by using coupon code ADVANCE from December 17th, 2014 through January 16th, 2015.

HERE is the link to purchase tickets.

Last, but not least, be sure to stay connected and share your experiences!

  • Twitter
    • Follow @gfafexpo & tag any Expo tweets.
    • The official Twitter hashtag for the Expo is #GFAFExpo
  • Facebook
  • Instagram
    • Follow @gfafexpo & tag Expo pics 


I put her hair in pincurls.

We’ve never done it before.  She used to have REALLY tight curls that have relaxed quite a bit since it’s grown longer.  Secretly, I wanted to reclaim some of those soft spirals that used to cover her head.

It didn’t work out.

We ended up with frizz.

Ah, well.   Plan B it is, I guess.

She had a pump site in her arm…and she took it off in the bath.  She forgot it wasn’t site change day.  I wanted to put it back in the other arm, but she argued.  So we settled with her tummy.

Ah, yes.

Plan B.

Her BFF‘s grandmother had happily agreed to take Tink and Tiara for the day.  I was going to drop them off on the way…oh, but they were bickering and fussing and doing all the things that kids do when their mommy needs to focus on something else.

The hair, the site, packing the stuff…..she heard my cry for help and swooshed over in a flash to take them off my hands earlier than planned.  (LOVE HER!)

Plan B.

Then I had an appointment to get my make up done.  I’ve NEVER had my make up done professionally (not even on my wedding day), but figured it would be a nice confidence booster….since….well, you know….we were going to be on *LIVE TV* and all.

We waited for half an hour.  She didn’t show up.

Plan B.

There were detours for road construction, and more U-turns than I can count….

But we made it to the ABC 15 studio on time!!!!

We did a LIVE segment about Type 1 Diabetes…
Unfortunately, I can’t embed it here, because it keeps linking to the other segment we did.
(more on that in a second)
You can check out the Type 1 article and video HERE.
In case you’re wondering why there was a kitty litter box next to the couch,
it’s because I brought this to use as a visual…

But the minutes went too fast, and I didn’t get a chance to point it out to the camera.

Moving on….

I also taped a segment that aired a few days later about Celiac Disease…
(You can check out that article and video HERE.)
It was a really neat experience.  Sugar and I had a lot of fun, and she totally lived it up in the green room.  She dimmed the lights, helped herself to some water from the fridge, kicked off her shoes, and found iCarly on TV for all the guests to watch while we waited.  

Everyone was so kind.

From the security staff to the camera and lighting crews to our hostess to the numerous faces behind the scenes.  It was hard to be nervous with so many smiling faces around every corner.

Before I go, I wanted to mention one last thing…
Candy Hearts has been nominated for “Best Kids Health Blog” at
There are several T1 Blogs represented in this category, and it would be awesome if we could take a sweep of the top spots.  It would send a message loud and clear to Parents Magazine that they need to feature an article about T1!
At the time this post is being written, Candy Hearts is the only blog that is also representing Celiac Disease…so PLEASE take a few minutes to CAST YOUR VOTE to help encourage some gluten-free advocacy as well.
I’ll be honest.

It’s going to be a pain to vote.

You have to register an email address…but the good news is that you can actually vote for more than one blog, so if you’ve already voted, you wouldn’t need to register again.
I know it’s asking a lot.
I’d be completely honored if you’d consider it.
Thanks in advance 🙂
From my CANDY HEART to yours,

1 IN 133 - Support Gluten-Free Food Labeling
Do you realize that 1 in 133 people have Celiac Disease?  

Think about how big your neighborhood is.  Your school.  Your church.  Your workplace.  YOUR FAMILY.

1 in 133.

That’s a LOT of people, and most of them don’t even know they are affected.  Did you know that estimates indicate approximately TEN PERCENT of the T1 community will be affected by Celiac?  This is a second autoimmune disease that has made a  huge impact on a community I care deeply about, and that’s why I’m coming to you today.  

Not to mention that my T1 daughter is part of that 10%…and I’m that 1 in 133 as well.

In 2007, the Food Allergen Labeling and Consumer Protection Act (FALCPA) tasked the Food and Drug Administration (FDA) to finalize standards for gluten-free labeling. Four years later, the FDA has failed to fulfill that mandate. To the millions of Americans who eat gluten-free food, this inaction is a big deal.  

(Hello???  FDA DRAGGING FEET…can anyone in the T1 community relate to this?)

To draw attention to the FDA’s inaction, and to galvanize the burgeoning gluten-free community, leading members of this community will host Capitol Hill legislators, noted celiac disease researchers, gluten-free community leaders and food corporations to the first Gluten Free Food Labeling Summit, in Washington, D.C. on May 4th, 2011. Coinciding with the newly recognized National Celiac Awareness Month, the event will also feature the world’s largest gluten-free cake – symbolizing the big deal that clear, accurate, reliable labeling plays in the lives of people dependent on labeling for their health.

John Forberger, of full-service marketing agency Oxford Communications and Jules Shepard of Jules Gluten Free are addressing this stagnate situation head on…and they’re doing it with CAKE.  Let’s face it…you can catch more flies with honey!!!!

I had an opportunity to ask John and Jules a few questions about the 1in133 Project, and I’m excited to tell you how YOU can help…right now…today…before you move on to the next blog you’re planning to catch up on…    

What inspired the 1 in 133 project?

The “1in133” project’s humble beginnings began in late 2010, during a phone call between John and Jules. We had asked each other who was standing up for all of our friends, both online and off, who shared stories of being “glutenized” or becoming ill after ingesting gluten. Every day we heard of people eating “gluten-free” foods and experiencing horrible reactions – stomach cramping, back pain, headaches, dry skin and even hospital visits. Neither of us could think of anyone or any groups who were trying to standardize a set amount of gluten present in manufactured foods. We knew a standard was overdue, but couldn’t pinpoint who was spearheading the much needed effort.

How can people get involved?

On our website, there are 5 easy ways to further the FDA’s responsibility of finalizing standards for gluten-free food labeling.

1. Sign a cool digital petition, which people can sign from the convenience of their home computer, anywhere in the world.
2. Write to the FDA directly on our site (
3. Donations are welcome of all sizes to further this joint effort and community venture.
4. Bloggers can download a neat banner/badge from our site ( and install it on their site.
5. To spread awareness using social media platforms, we created a Facebook Causes Page ( and a Twitter account ( We recommend using the Twitter hashtag #1in133 whenever chatting about the event.

What’s this I hear about the WORLD’S LARGEST GLUTEN-FREE CAKE?  
(Editor’s Note: I LIKE LOVE CAKE!)

According to our calculations, we are projecting the cake will be between 10-12 ft. tall. It will likely have 16 tiers of 3 layers of cake per tier. It will weigh over 1000 pounds (it’d be fun if it weighed 1,133 lbs, wouldn’t it?!!). Whole Foods Gluten-Free Bakehouse in NC is baking out the cakes using Jules’ recipe for white cake, and we’ll know closer to the cake event how many sheet cakes it will actually take to create this thing.  There will be folks coming from all over the US to help “build” the cake, and financial contributors and others will be present to put some of the “icing on the cake!”

So there you have it, friends.  
Start telling the FDA to finalize gluten-free labeling standards


Bakery On Main

One Word:

A couple weeks ago, Bakery On Main
asked if I’d consider trying a few product samples for a review.


This package was full of DELICIOUS gluten-free goodness!!!

I have this funny quirk.
(Okay, maybe I have several, but I’m just talking about ONE right now)

I only like to eat yogurt if it has crunchies in it.
(Note:  I prefer chunky peanut butter too!)

My crunchie of choice is granola.
Since my celiac diagnosis in 2009,
I’ve had a hard time finding a GF granola that I like…but that dilemma has now been solved!

The Apple Raisin Walnut Granola
tied for 1st place in my Candy Heart with the
Triple Berry Fiber Power Granola.

But, I have to tell ya, I’m thinking the
Cranberry Orange Cashew Granola
may give them a run for their money once I have a chance to try that one!

Moving on…

Sugar has been loving the Peanut Butter Chocolate Chip Granola Bars since we discovered them shortly after her celiac diagnosis, in 2008.

All three girls shared the granola bars…

Sugar’s favorite was the Apple Cinnamon Soft and Chewy;
Tiara’s was the Extreme Trail Mix;
and Tink’s was the Peanut Butter & Jelly Soft and Chewy.

(HOOK UP ALERT!!!  Right now, if you purchase any Soft and Chewy flavor, you’ll get free shipping on your entire order.  HOLLA!)

From the Bakery On Main website, here’s some information about their facility:

Our Bakery

Located just a few miles down the road from the original bakery, our plant maintains the small bakery quality by continuing to bake in small batches.
The Bakery On Main plant is certified Kosher Parve by the Orthodox Union and is certified for organic production. Bakery On Main maintains exceptional quality standards by employing Good Manufacturing Practices including ingredient quality controls, full product traceability, in-house gluten testing, metal detection, standardized allergen and sanitation cleaning procedures, and a HACCP program to insure food safety.
Our products are created for you in our 34,000 square foot production facility with state-of-the-art processing equipment and room to grow so that we can fulfill the future needs our loyal customers.

It’s always refreshing to discover companies who are committed to providing an excellent gluten-free product.  If you or someone you love requires a gluten-free diet
(or even if you don’t!),
this is one group of products you’ll want to add as a pantry staple.

Check them out today…and be sure to let them know that Candy Hearts sent you!

Bakery on Main Logo

Date plus Sandwich equals HOLLA

A couple of weeks ago, Mr. Rose and I had an impromptu date.


When raising a child with diabetes, it feels like dates are few and far between. So, when he was furloughed on the first day of preschool for our youngest daughters, we jumped at the opportunity to go to lunch.

As in – sans children. 
Just the two of us.
One-on-one time.
Get it?


It felt so strange….strange to have everyone in school combined with the rare opportunity to have a lunch date on a Monday.

We headed to Jason’s Deli — one of our family’s favorite dining spots. They have an awesome salad bar that all 5 of us LOVE.  We heard they recently rolled out their gluten free menu and wanted to check it out.  I was fully expecting my usual: a fresh salad with a variety of dressing options.  I didn’t expect, however, to see this…

Excitement doesn’t quite describe my reaction!  After learning that the bread offered was UDI’S, I was pretty sure we had struck gold on the furlough day!  Not only is it Udi’s, but they offer a NORMAL sized slice of bread.  Anyone familiar with GF bread, knows that the slices you buy from the freezer section at the store are pretty small.  Well, my half sandwich (to accompany my fresh salad with an array of GF dressings to choose from) was normal!
 NORMAL, PEOPLE!!!!!!!!!!!!!!!

Which one is the GLUTEN FREE egg salad sandwich?

 And that, my friends, is something to shout from the top of Blog Mountain!!!
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