What We're Up To - Southern Womens Show, This Weeks Pickups, Gluten-free Meetup

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Shopping, food, fashion, health, beauty, fun!

It’s been a busy week!

I was invited to the blogger/media night for the 34th Southern Women’s Show at the Jim Graham Building on the NC State Fairgrounds, as a guest of the NC Bloggers Network. We were treated to food, fashion, and fun! The event will be held this weekend, Friday April 12-Sunday April 14th. The hours are Friday 10am-8pm, Saturday 10am-7pm, and Sunday 11am-6pm. Tickets are $12 at the door and $6 for kids 6-12 years old. Kids 6 and under are free! Parking in any legal spot is free.

Checkout more info on tickets, such as VIP and celebrity meet-and-greet pricing here: https://southernshows.com/wra/general

Want readmission for a second day? Take your stub to the ticket office while attending for a deep discount on your second visit! There are so many on-site specials that you’ll want to plan to take advantage. Some cosmetics companies will offer free engraving of certain items, for instance!

As I wondered through, I was amazed at the sheer volume of the event - housed in two HUGE exhibition areas. There will be so much frolicking and fun - from demos and stage performances with celebrity meet-and-greets as well as cosmetic makeovers, cute novelty items, and even a thrift shop!

I’d like to take a minute to talk about InterAct - as 90% of their thrift shop proceeds go to their program to help victims of domestic violence and sexual assault. I spoke with Virginia Schaible briefly after she gave her presentation to us. I’ve known about their work through a writer friend who often volunteered, and applaud the crisis help and advocacy they do. They have racks upon racks of gently used clothing for sale at a great discount! On Sunday, they will have a “Last Call” Shopping spree from 3-6pm. If it fits in the bag the whole bag is $25.00! If you feel the need to purge your closet of clean clothing, they have “Pass It On” Thriftiques in Raleigh and Fuquay-Varina.

We had alot of fun with the chef demo from Food Lion! Chefs Diane Nixon and Chef Monica Smith had a wonderfully organized demo of greek-style open-faced pita with all the trimmings! And Chef Diane even made one pita-free for me! I thoroughly approved of the good olive oil drizzled luxuriantly over the warm pita for that extra dose of richness and healthy moisture before (or after) adding toppings such as red onion, tomato, sliced banana peppers, chicken (or your chosen protein) and crumbled feta, with herbs such as basil and oregano.

Check out the gallery with photos of the quiet scene the night before! Our swag bags were insane! Chock-full of health and beauty goodies! You’re in for a fun time of learning and loving-on you! It’s always a fun girl’s-day-out trip!



Food Lion Chef Demo

Chef Diane Nixon and Chef Monica Smith

We’re taking the last of our healthy, custom veggie lasagana orders this weekend for the coming week!

We’ve added a new Tuesday afternoon pickup rotation, and will even deliver to direct to your office fridge for a fee! Contact Us for more information or check out our lineup! (Gluten-free always, dairy-free/vegan, cheese-free, low-fructan options available.)

Aside from our baking and chef services, did you know we also have a dedicated gluten-free meetup group? We meet at different locations around the Triangle, NC. Join us on Facebook!

Our next meetup will have burgers and fries (no cross-contact), as well as an exotic Bengali-style dessert shop visit with real Chai!

Hadassah Patterson
Triangle Gluten-Free Cooks - BlogStamina, Pickups, and Carrboro Bazaar

Greetings Friends!

We’ve had a wonderful, busy week!

Top of the list was the private chef day for the BlogStamina blogger extraordinaire retreat led by dear friend Jenni Field of Pastry Chef Online! It has been held from April 4th - 6th, 2019, wrapping up today. She’s a force of nature and rockstar blogger who has taught me a thing or two herself! It was a great pleasure to cook for her and the participants - all of whom are stellar folks - including dear friend and (also prolific) local author Nancie McDermott. There were a host of fine talents enjoying the deeply conscious program created to enhance their blogging endeavors. The setting was a gorgeous spread of a home with cozy nooks and crannies as well as wide open views in Raleigh. I’m hearing rumors of possible additional dates/locations… Check out their site and social media for updates on their programming!

The Blogstamina bunch wanted a gluten-free spread that everyone could enjoy, and we had a vegan entree option for vegan guest as well!

Their meal consisted of a composed arugula-mix salad with layers of seedless cucumber, roasted beets, and shaved carrot drizzled with a scratch-made citrus-basil vinaigrette and blood orange/navel garnish; yellow jasmine seasoned rice; vegan quinoa with roasted organic veggies: rutabaga, eggplant, zucchini, and squash; Peruvian seared (organic, air-chilled) chicken ragout (using non-gmo corn).

Composed organic and local salad layered with roasted, seasoned beets; seedless cucumbers and more… with scratch-made blood orange - citrus basil vinaigrette.

Composed organic and local salad layered with roasted, seasoned beets; seedless cucumbers and more… with scratch-made blood orange - citrus basil vinaigrette.



We’ve noticed our eggplant lasagna really taking off lately! We have regular pickups at locations around the Research Triangle, NC area and also deliver for an extra fee. Maybe it’s the busy times, the positive vibes, or the delicious food, but we’re always happy to share or schedule a special round with 48 hours notice. Regular pickup day is Saturday afternoon. We recently had a busy professional mom wanting to get a jumpstart on the week, and delivered directly to her office fridge as a stress-free dinner for the family! (Fee for delivery based on location, minimums required.) Contact us to schedule a delicious, organic dinner!

double lasagna.jpg

This will be happening Sunday! We've been looking forward to this a few months now! We're booked for Spring Bazaar 2019, and Carrboro Open Streets will be happening at the same time. Sometimes we all need a touch of strawberry shortcake in our lives. (Non-dairy option available.) We’ll also have our seasonal strawberry lemon curd stackcakes on deck! If you had them last year, you know how good it is. Don’t miss our Strawberry Palooza - it happens when the strawberries are fresh, sweet, and in-season locally! Stop through and take some to go!

That’s all of the updates for now! We’re heading to the farmer’s market!

Stay close and stay happy!

Oven Lovies, Well Leaf Catering by Triangle Gluten-Free LLC

Soups - Butternut Squash and Roasted Red Pepper


It’s cold!

Normally, part of my morning routine is getting a workout in. But not today!

Now I know thousands of people already, and my family was always easy to meet. So multiply that figure exponentially and you get some idea of my life! One of the folks I knew was a medical professional who was always good for some advice or gourmand conversation. Their family was Italian and we had epic food and wine talks. Well, one day I asked what was the best method for keeping lean during times where one is less active and about. I just knew it would be a dynamite systematic approach to fitness based on his years of experience.

“Eat less.”

Well, then. I waited, dumbstruck and paying rapt attention with laser eyes for the rest of it, and he waited for me to get the joke. I did, and started laughing.

So some days, when the the mercury is plunging outside and the notion of emerging sweaty from a gym would be utter insanity, I think of this. I do my dead of winter fitness routine inside - if I feel like it - (straight-up honesty!) and yes, I eat less. They didn’t give me this recipe, and it is not ‘an Italian dish’. I thought of that good advice while making it.

Butternut squash (aka Curcurbita moschata, for example: Cushaw or Winter Crookneck, and similar varieties C. maxima or warm weather C. pepo) are quite indigenous to the Americas: North, Central, and Mexico. The name squash came from the Massachusetts tribal name for it, as-ku-ta-squash. (Hyphens added for pronunciation.)

As a gourmet-trained chef, people think all of our food is complicated. It can be, sometimes. That’s why we go to technical school or receive technical training for years! But the best, most flavorful food has high quality ingredients, harvested at their peak, and is coaxed into something sublime. This can be something as simple as soup. Because great food is made with love.

Here is a recipe for a simple dish to warm your bones and fill your heart.

It is naturally gluten-free, as is all of my food.

You can certainly use pre-made squash puree/soup if you want. But these instructions will be for fresh butternut, already cut into medium chunks.

Butternut Squash and Roasted Pepper Soup ~ makes up to 4 servings

2 cups of water

1 lg butternut squash, chunked

2 oz celery, medium dice

1oz onion, medium dice

2 oz roasted red pepper, medium dice

1 cup blended coconut milk (or any kind of milk you like - this one is lighter)

parsley, chives



salt and pepper, to taste

In a medium-sized pot for the squash, heat 2 cups of water until simmering.


I large butternut (winter) squash peeled and medium chunked (section it and use an actual knife, or use a heavy duty safety peeler). About 2-3 lbs of squash

Light salt and pepper.

Let it cook, covered, until the squash is completely cooked through and soft when prodded with a spoon, about 15-20 minutes. You’ll stir and check it in between.

While that is cooking, medium dice:

2 oz celery or 2-3 stalks of strung celery

1 oz of onion about 1/4 of an onion (if desired)

2 oz or about 1/2 roasted red pepper - (roast and peel or use prepared)

In a medium skillet or pan, add 2 Tb of oil - canola or olive oil

Sweat these together on low heat without browning - adding onion and celery first, then roasted red pepper - which will already be soft. Make sure they are cooked through. Veggies that are not soft do not puree well and you will lose that delicious, creamy consistency.

Going back to the pumpkin, add the 1 cup of coconut milk at the last 5-8 minutes of cooking, and continue to cook until all is simmered, soft, and heated completely through.


2-3 (a few) sprigs of both fresh parsley and chives

1 tsp cumin and ginger

Check salt and pepper again, adjust

Puree all while still hot in a vented blender, until smooth and light. (Keep a towel handy for your mits!)


Chef Hadassah Patterson