Join Erica and Jules as they briefly recap the discombobulation of returning home from an international flight, discuss gluten-free Father's Day recipes and gift guides, and talk a little bit about summer camps. Also included are Jules' recommendations for sleeping better with mushrooms and how to identify non-native species using a totally not helpful app.
RESOURCES
Cortisol Manager by Integrative Therapeutics
Green Girl Bakeshop
Malama Mushrooms
Real Mushrooms capsules and powder, take 25% off your first order with “FIRST25P”
Merlin bird app
gfJules’ Father’s Day gift guide
gfJules giant cookie cake
gfJules gluten-free cookie mix
gfJules cinnamon rolls
gfJules French toast casserole
gfJules gluten-free hamburger buns
Erica’s Father’s Day Fondant wrapped Cigar cake
Drink Me Tea Room
gfJules’ summer camps for kids
Contact/Follow Jules & Erica
Thanks for listening! Be sure to subscribe!
**some links may be affiliate links; purchasing through these links will not cost you more, but will help to fund the podcast you ❤️
Join Erica and Jules as they briefly recap the discombobulation of returning home from an international flight, discuss gluten-free Father's Day recipes and gift guides, and talk a little bit about summer camps. Also included are Jules' recommendations for sleeping better with mushrooms and how to identify non-native species using a totally not helpful app.
RESOURCES
Cortisol Manager by Integrative Therapeutics
Green Girl Bakeshop
Malama Mushrooms
Real Mushrooms capsules and powder, take 25% off your first order with “FIRST25P”
Merlin bird app
gfJules’ Father’s Day gift guide
gfJules giant cookie cake
gfJules gluten-free cookie mix
gfJules cinnamon rolls
gfJules French toast casserole
gfJules gluten-free hamburger buns
Erica’s Father’s Day Fondant wrapped Cigar cake
Drink Me Tea Room
gfJules’ summer camps for kids
Contact/Follow Jules & Erica
Thanks for listening! Be sure to subscribe!
**some links may be affiliate links; purchasing through these links will not cost you more, but will help to fund the podcast you ❤️
Erica [00:00:13]:
Hey, I'm Erica.
Jules [00:00:14]:
And I'm Jules. Most people have at least one thing that they can't or won't eat.
Erica [00:00:19]:
Yeah, we're definitely like that.
Jules [00:00:21]:
We started this podcast to talk about.
Erica [00:00:23]:
The gluten free food industry, like new products and some of the stories behind your favorite brands and living life with.
Jules [00:00:30]:
A specialty diet and also some important healthcare topics.
Erica [00:00:34]:
Since we're basically both broken inside.
Jules [00:00:36]:
You had me at eat.
Erica [00:00:44]:
Hello, and welcome back to you had me at eat, everyone. I'm Erica.
Jules [00:00:49]:
And I'm Jules. So, welcome back.
Erica [00:00:51]:
Yeah, welcome back. What was that? A lot?
Jules [00:00:59]:
Yeah, I don't know what time zone I'm in. I don't know what day it is. I'm kind of like, yeah, I got back sometime at some point recently from Paris, and so, yeah, I'm still recovering.
Erica [00:01:19]:
How long is that flight, Jules?
Jules [00:01:21]:
Well, I think it could have been faster, but we went through Dublin, so not recommended, but that was the cheapest way to get there.
Erica [00:01:29]:
Did you actually get to hang out in Ireland?
Jules [00:01:32]:
I wish. It was like the worst way of doing it, where you had the long layover in the Dublin airport, but it wasn't long enough to leave and go do anything, and there's nothing to eat in the Dublin airport for someone like me, so that was fine. But the good part was on the way back, they have this new thing where you can go through customs in Dublin, and so when you land in the US. It's just like a domestic flight. We just got off our plane and went and got our bag. That was actually yeah, I like that. That was nice. I like that a lot. And I don't know when they instituted that, but Dublin is one of the few places in the world that has that now. Where US. Customs and Border Patrol is in the Dublin airport?
Erica [00:02:22]:
Yeah.
Jules [00:02:22]:
Would not have guessed that it wasn't an option. They were like, you there, go. And it worked out really well. But we had just enough time to do that and then get on the airplane. So luckily I pack a lot of protein bars with me when I travel. That was what I ate all day.
Erica [00:02:43]:
Was that like a ten hour flight? No, it's like a nine hour flight, eight hour flight.
Jules [00:02:49]:
It was supposed to be like seven or something from Dublin, but we had some incredible tailwinds, which was bizarre because that doesn't normally happen that way. And it ended up being only like 6 hours on the way from Dublin.
Erica [00:03:02]:
I forget because you're on the East Coast, that would have added an additional 4 hours to my flight, which is why I don't tend to really go anywhere.
Jules [00:03:13]:
That would be rough. That would be rough. Yeah. That's like us on the East Coast going to Asia. That's the worst. Or Hawaii so far. Oh, Hawaii. Yeah. I mean, I love Hawaii, don't get me wrong. But yeah, I mean, you got to go to California, hang out for a bit.
Erica [00:03:31]:
Stay a day, make a day of it. Go to Disney World.
Jules [00:03:34]:
Too bad it's just too long. And I love it. Just travel. I love when you get there, but it's just the brutality of getting there. That's so but I have so much to share about that, like, the whole gluten free in France and everything. So stay tuned for next week's episode on you had me deep.
Erica [00:03:55]:
Can you at least share one thing that you loved eating?
Jules [00:04:04]:
Surprisingly enough, Paris had a plethora of gluten free Italian food. Yeah.
Erica [00:04:15]:
Okay.
Jules [00:04:18]:
Yeah, I had some great Italian food in Paris. Who knows?
Erica [00:04:25]:
Okay, sure. Yeah, why not? Hey.
Jules [00:04:29]:
And it was quite tasty.
Erica [00:04:33]:
You guys had fun, though, right?
Jules [00:04:35]:
We did, but we walked, like, 8 miles a day and did not sit down, and I have blisters that would make you cringe. So yeah. Jeff said to me yesterday, he's like, I cannot follow you. I cannot look at your heels any longer. We we're barefoot, like, in the yard. I was doing some yard work or something. He's like, I can't look at your heels.
Erica [00:05:03]:
Paris, man. Paris gets you.
Jules [00:05:05]:
Yeah, no, it was fun. I've been there. Have you been to Paris? No, I was right. I forgot you don't live on the East Coast. No, I've been there a few times. Not recently. I've seen the highlights before, all the things you're supposed to have to see when you get to Paris, but it was fun to see it through the eyes of young girls who had never been there, because we were with my daughter and my Goddaughter, and that was fun. That was the best part for me, was just getting to experience it through their eyes and the wonder of all of those sights, seeing it. That was really neat.
Erica [00:05:43]:
Yeah, that's awesome.
Jules [00:05:45]:
Yeah.
Erica [00:05:46]:
Now that you're back, let's dive into what's upcoming.
Jules [00:05:49]:
Wait, what did you do while I was gone? Did you miss me?
Erica [00:05:53]:
Yeah, I absolutely did. Nothing.
Jules [00:05:57]:
Just hung out with cats like you were bored. Nothing can I do? Yeah.
Erica [00:06:05]:
My girlfriend owns a venue. We've talked about this before. It's the mocktail venue. She does these storytelling times, so I did a storytelling about menopause. It was good times. They also had a quinceanera open house, so I got to a big poofy dress. No, but I got to see a quinceanera fashion show. It was a lot.
Jules [00:06:33]:
I bet it was a lot.
Erica [00:06:35]:
It was very fun. There are lots of beads and glitter. It was great. So I don't know, man. I am really busy at work and really struggling emotionally again. I was doing really well for several weeks, and now I'm just kind of in that part of anxiety and depression again, and it's kind of a bummer. And I didn't want to bring anyone down because she just went to Paris...I'm having trouble sleeping, and I'm having trouble at night.
Jules [00:07:12]:
... reishi mushrooms.
Erica [00:07:16]:
I'm taking every girl. I'm taking everything. The other night I could sleep.
Jules [00:07:20]:
I'm totally, 100% serious. Reishi mushroom powder.
Erica [00:07:24]:
So there is this thing that I take called cortisol manager, and it has, like, ashwagandha and L-theanine and all the things, and it's really great, but you have to take it early enough to where if not, you get hungover. So basically, I've been really poorly managing when I take things at night, and then I'll be hungover the next day, and then it's just miserable because then I'll nap and then I'll not sleep.
Jules [00:07:49]:
And so I'm just, like, in this.
Erica [00:07:50]:
Really bad sleeping habit. And so my sleep hygiene down, my life down. And so nothing's really like I just need to jump out of this. And I know that I will, but right now it's kind of like and.
Jules [00:08:07]:
The weather right now in Phoenix is it, like, too hot to go outside?
Erica [00:08:11]:
Yeah, it's like 100 today. And so I go out in the morning and I do some morning yoga and stuff, whatever, and try to get a little bit of natural vitamin D, but I don't know, man, it's just wild. And so I'm taking a lot more fitness classes, trying to get my endorphins up and move and all that stuff. But then sometimes my body's like, hey, that's enough movement. Because you have to realize that you have to have limits on movement too. And then I'm like, no, but I need the endorphins.
Jules [00:08:43]:
And then my body's like, whoa, may I suggest cupcakes?
Erica [00:08:48]:
May I suggest I may have overdone it? Yesterday I got a pint of my favorite sorbet, and normally the pint will last a couple of days. And I ate it all at night, like, an entire pint. And I felt horrible. Mainly good during these times of depression to regulate. I'm like, yes, this increases my mood. Let's do a lot of it. So, like, the other night to sleep, I took, like, two big Xanax, and I'm just, like, woke up and whoa, yeah, I slept great, but like, whoa.
Jules [00:09:33]:
The next day, not so great. Well, so we just did a I participated in a giveaway, like, the week before I left for Paris, and it was with a few different brands, and I was introduced to a brand that I had never had before. And you and I chatted about it. And you were experienced with this brand. But I really, really liked them. Speaking of frozen things that are too yummy, it was Green Girl.
Erica [00:10:03]:
Yeah, I actually went out to buy it. So you said that. And I'm like, oh, my God, I love them. And then I remember there was only one place in all of Arizona that stocks it, and so I went there and I bought two of the Reishi Mushroom chocolate and two of the Golden Turmeric ice cream sandwiches. They're amazing. So they're paleo ice cream sandwiches.
Jules [00:10:24]:
It's turmeric turmeric tumor. It's not turmeric tumor.
Erica [00:10:32]:
Matt said it was turmeric, and I'm like, It's not a tumor. We got it and we ate it, and it was delicious.
Jules [00:10:43]:
Yes. Okay. And so it's very delicious and vegan, and so that makes me happy. But it also has the Reishi in it, and I was starting to tell you Reishi will help you to sleep.
Erica [00:10:59]:
How many ice cream sandwiches do I need in order to actually sleep?
Jules [00:11:03]:
You can have the ice cream. You can have the Reishi. You're going to be like, set. I don't know. I've never measured the amount of Reishi in an ice cream sandwich from Green Girl, but I'm sure we could ask them. I take Reishi mushroom powder, either in capsules or just actual powder and start into your drink. I have some mushroom powder in my drink right now, not Reishi, because I will go take a nap. No, I have to get the pronunciation right. But it's malama mushroom. Malama mushroom. Malama. Malama. It's from Hawai. And yeah, it's amazing. I love this brand. I met them at Expo, and they're so fun. I love these people, but they're going to hate me because I'm probably pronouncing their name wrong. I think it's a name. It's a word from, like, polynesian. I'm going to pronounce it.
Erica [00:12:12]:
Like I.
Jules [00:12:12]:
Did with the Lama, with the Meson cash. I'm going to just butcher it. But no, I love this brand. It's. M-A-L-A-M-A-M-A-L-A-M-A. Malama.
Erica [00:12:28]:
And they do capsules, too?
Jules [00:12:31]:
No, they do the powder. And then there's another brand, and I'll have to look it up and get the name for you. I think it's called real Mushrooms does the capsules anyway, they're also really great. But this malama, I love them. And they have these powders lions main, which is really good for your brain. Reishi, cordyceps, chaga. And then they have like, a super mixture as well. And you can stir it into your coffee or you can stir it into tea or whatever, or just make them take capsules, but they have some that's mixed with cocoa already, and it tastes really good.
Erica [00:13:10]:
Yeah, that's a new thing, too, that Om is doing in my Whole Foods. They're everywhere right now.
Jules [00:13:16]:
The difference there is that this brand, it's not grown, and now we're going to go down this rabbit hole again, but it's not grown on the oats that and others have. This is just the pure mushroom. So for people who are a little concerned about that anyway, it's too early.
Erica [00:13:38]:
In the morning to talk about growth media and mushrooms. It's a little early.
Jules [00:13:43]:
But I will tell you that the Reishi actually has really improved my sleep, and it's very natural, and there's no psycho issues or anything like that with it.
Erica [00:13:57]:
You mean like psychedelics or like psycho.
Jules [00:14:01]:
Okay, any psycho issues? No psychedelics. No issues. No psycho issues. None whatsoever. Yeah, but no it does sort of just helps you to sleep a little bit. Because I can't wake up in the middle of the night and I just think of all the work I have left to do and all the things. So maybe you should try it.
Erica [00:14:25]:
Maybe I'll be a mushroom head just like you. Our little nature girl, my friend.
Jules [00:14:32]:
Thank you very much.
Erica [00:14:33]:
Yeah, well, anyway, so now that you know my sob story, sorry I'm not there to give you a hug. I don't need a hug. I just need a nap. But thank you.
Jules [00:14:45]:
Have you tried reishi? Have you tried hugs, but you didn't want one?
Erica [00:14:50]:
Have you tried real human interaction? Have you tried personal training? A normal human being?
Jules [00:14:57]:
They're great for that. It is good. You got a few of those in your life.
Erica [00:15:01]:
Yeah, I took a really amazing yoga class last night. It was one of our elevated flows, and it was just like, such a good grounding thing. It was really hard, but at the end, I'm like, oh, my God, it feels so good. And I just want to capture that moment and bottle it and live in that moment forever.
Jules [00:15:18]:
Does mushroom do that if you wanted to? I don't know.
Erica [00:15:24]:
Does mushroom or human touch provide that same feeling? Sure, because I cuddled a cat and it didn't feel anything like that as they were trying to escape my love.
Jules [00:15:39]:
Well, that's a cat thing for sure. Cats will definitely run away when you want the love. They will run away when you don't want it. The love, they're all over your face. True.
Erica [00:15:51]:
Speaking of love, let's talk about Father's Day, by the way, the birds. Do you own a tree full of birds inside your home? You have shut all the doors and windows. Yeah, I physically don't understand how the birds are so loud still.
Jules [00:16:12]:
Okay, so we were outside two days ago, and just we have birds, as you can hear lots of birds, all different kinds of birds. And I looked outside and I was like, oh, someone's pet bird got away. Literally. You could see there was, like, a parakeet in our yard. It was a bright yellow, like, buttery yellow. Bird not native to this land was flying around in our backyard, eating from our bird feeder, and then the other native birds chased it off. And I was very sad for it, but like, oh, well, I hope he.
Erica [00:16:47]:
Can survive that budgie. Yeah, that budgie is not going to do well in the wilds of Baltimore.
Jules [00:16:52]:
No, well, I mean, luckily we're in the suburbs, but yeah, I hope that Budgie can find another friend.
Erica [00:16:58]:
But yeah, we have native parrots that are here in Arizona and on our next door at least once a day during the summer, someone's like, oh, my God, I found someone's parrot. And I'm like, no, that one lives outside.
Jules [00:17:14]:
So it's so funny because have you seen the Merlin bird? App?
Erica [00:17:20]:
No.
Jules [00:17:21]:
It's from Cornell University. Has this app called Merlin bird ID.
Erica [00:17:25]:
Yes. Okay.
Jules [00:17:27]:
Yeah, it's really cool. It's free app. Everyone who's listening, if you are remotely interested in birds, it's so cool. And so I've downloaded this bird app, and you have to pick a kit or whatever that you add to it, where it's like, these are the birds that are in our area so that it knows what to listen for. And so, of course, we did this area that we live in, like mid Atlantic or whatever, so I put the Merlin Bird ID on to see what it said, to pick up this parakeet or whatever to see what it said, and it gave us a few little chirps or whatever. And the Merlin Bird ID is like, oh, that's a cardinal. It's a northern cardinal. No, it's butter yellow parakeet. That's so not native. But that's all it had because it was the Mid Atlantic kit.
Erica [00:18:22]:
Maybe. I don't know.
Jules [00:18:24]:
I know, but it's always so spot on. That app is so great, but it's like, I got nothing. You're a red bird. No, not a red bird. It was very funny.
Erica [00:18:34]:
See, we have a giant bush, like a tree bush that is higher than houses. And we have birds nonstop mating all year long. They're so loud, even at night. I don't know what's going on with your house that it sounds like there are birds physically inside by your computer chirping, and there's no sound here. Do you hear birds?
Jules [00:18:57]:
Yeah, I do. Right outside my window. Right behind me here, my closed window, is my neighbor's house, and he has a vent in his house, so I would hate to be him, but he has a vent that goes into his kitchen that they made in, and they have a nest in the vent in his kitchen. Every year they nest in it. And that's what you're hearing, is the babies and his wife's like, joe, you need to get rid of that nest every year. He's like, no, I'm not doing it. They're so cute. They're like 80 year old couple that live next door. He won't get rid of the nest. Every year they come back in the nest, and it's so loud. But that's what we're hearing, and that's my closed window. So I apologize, listeners.
Erica [00:19:42]:
That is wild. It's just so loud. It's so weird to me because we also have, obviously, mating birds right now. They're everywhere. They're just like it's insane. But you don't hear it here, and I'm very worried about your insulation. It looks like new windows. It looks like beautiful new windows, and.
Jules [00:20:00]:
These old things. No, in fact, we have to get new windows because they're terrible windows. And we are getting new windows. We saved up to get new windows because these are awful.
Erica [00:20:15]:
Podcast, bird noise is too loud.
Jules [00:20:21]:
In order to open the windows, you have to prop it open with a piece of wood and they won't stay open. And it's terrible. Terrible. And in fact, when the windows are closed I don't know if I pointed this out to you before, but when there's a strong breeze, my blinds will [mouth sound] in the breeze because these windows are so bad. So it's probably why we're hearing the birds.
Erica [00:20:47]:
Oh, I mean, that's a good explanation. That is I'm really excited for you and your new windows.
Erica [00:20:55]:
And your neighbors are adorable. Can we talk about Father's Day?
Jules [00:20:59]:
I was going to say maybe I should say to Jeff that's his Father's Day present is that I get new windows for Father's Day because they're coming.
Jules [00:21:11]:
Did you get a chance to look at my Father's Day gift guide?
Erica [00:21:14]:
I did. I hustled it all over Twitter, too.
Jules [00:21:18]:
Thank you. I added another gift, so it's now 30 gifts for my Father's Day gift guide.
Erica [00:21:25]:
What is your 30th gift?
Jules [00:21:26]:
I don't remember. I added it right before I left. What did I add? I can't remember what I added. It was awesome. Whatever it was, was amazing. I don't recall what it was, but yeah, it was a really good one.
Erica [00:21:47]:
Should we make a pact to where we just don't record episodes within a week of either of us traveling, so we actually know what's going on because.
Jules [00:21:57]:
Yeah, I don't know, maybe it could possibly work that way, but this is life, Erica. Yeah. This is the real thing.
Erica [00:22:09]:
Sure is. Sure is. Everyone's, like, "skip 15 seconds. Boop, boop, boop, boop, boop." Okay, so you have a gift guide. It's amazing. We talked about it, but on the actual day that's coming up, what are you doing? What are you preparing? What are you making?
Jules [00:22:29]:
Okay, well, so this is what if my if my father was here, I would be making a giant cookie cake because that's his favorite. Although he has lots of favorites. When we have been together for Father's Day in the past, that's what I make for him. And I will put a link in the show notes, and you can see a picture of one of them that I've made for him where I write on the top of it. But you remember, like, in the they had these things in the mall where you could go and absolutely, like a great cookie company or something like that.
Erica [00:23:09]:
The original cookie company.
Jules [00:23:11]:
Okay. And you could go and order those giant, like the size of an extra large pizza. Yeah, that's what it is. So my cookie mix makes one of those, plus some extra cookies, and it's like the easiest thing ever, and everyone's happy. And so I just made one, actually, for my daughter's graduation party, I made that and a cake and some other stuff, and everyone was just going gaga over the cookie cake, and it could.
Erica [00:23:41]:
I love it. My question is, how do you cut it up?
Jules [00:23:44]:
You cut it in wedges like a pie. Like a pie, okay. And so everyone gets like, a slice, and you can literally just hold it like a triangle slice. You could cut it however you wanted to, but that's the way I cut it. And it kind of depends on how many people are there and how big the slices are. But the fun thing is you can make it an oatmeal raisin one, or you can make it like a chocolate chip cookie one. You can do either one. I have recipes for it on my site for either one. There you go. The original cookie. Yeah.
Erica [00:24:19]:
I mean, that's more of like an 80s version, but in the 90s, they updated. I spent a lot of time at the mall. I do remember they had the heart shaped one round ones and then the cake looking one. But man, the only thing you need.
Jules [00:24:34]:
I mean, I have a from scratch recipe on my website as well, but it's easier if you just use the cookie mix. But it's really not complicated if you just did the from cut scratch recipe. The only thing that you do need though, is you need a large round pan if you're going to make it look that way. Otherwise you can make it in a rectangle with, like, a cookie sheet.
Erica [00:24:54]:
So can you make it though, on, like, if you had a pizza pan? Like the circle pizza pan?
Jules [00:25:00]:
Yeah, a circle pan loaf would work, but I wouldn't do the one with the holes in it because then it's going to get really crunchy on the bottom of the cookie.
Erica [00:25:09]:
Right.
Jules [00:25:09]:
Unless you want like a giant Chips Ahoy, then you can do it that way.
Erica [00:25:14]:
I don't want that.
Jules [00:25:15]:
Yeah, I like it to be chewy. So I use the circle pan loaf. Circle pan. And I put parchment down. The recipe that we'll link to will show you. But basically you don't spread the dough all the way out to the edges, like where the cookie will ultimately be. You kind of keep it in the middle with like a ridge around it of like, maybe four inches, and the cookie will spread out some. So you keep it kind of thick in the middle and it just spreads out. It's a beautiful thing. And then you can like I said, you can do an oatmeal raisin or you can do chocolate chip, whatever you want to do. And then you can either frost the whole top of it with icing and then write on it or just write on the top of it, or you don't have to write on it at all. But it's kind of cool because guys love cookies. I mean, they just tend to like cookies. And then to a guy like, what do they like the best? The biggest of everything, right. That seems to be, like, a guy thing. And so it's kind of fun. They're like, oh, cool, this is for me.
Erica [00:26:20]:
And it's delicious, that's for sure.
Jules [00:26:22]:
It's so good, and you don't even need, like, a plate. It's great, and it's not too messy. So that's what I would be making if it was here. I'm not making it this weekend because I just made one for graduation. So what we are going to probably do is do a brunch, and I'll be making, like, cinnamon rolls because that's another favorite around here.
Erica [00:26:48]:
And you're making your cinnamon rolls with your gust, your flour, your all purpose flour.
Jules [00:26:54]:
Yeah. I looked the other day. I have six different cinnamon roll recipes on my website. I like cinnamon rolls a bit, just.
Erica [00:27:03]:
A tiny do you have one that you can make with one of your mixes, or are they all using your all purpose flour?
Jules [00:27:08]:
They're all using my all purpose flour. However, I have had people because some people don't eat corn, and my all purpose flour has corn in it. So my bread mix is corn free. And so I have adapted for people, and they've written in, and they're like, oh, can I use the bread mix? I'm like, yes, you can use the bread mix. And then I just came out with the multigrain biscuit flour, which is also corn free. And so you can use that as well. So there's a few different ways of doing it. You just have to measure the flour differently. But, yeah, they're so good. You can do the cinnamon sticky buns, or you can do the regular, like the traditional ones with the frosting on top. I even have a vegan yeast free one that is amazing. It's called my 52 minutes cinnamon roll recipe. And when I say 52 minutes, I mean, like, from start to you're eating it in 52 minutes.
Erica [00:28:05]:
It doesn't have yeast. How does it rise? How does it make this like it's.
Jules [00:28:10]:
The baking soda and baking powder. So it still looks like and feels like a cinnamon roll, but it doesn't smell yeasty. Does that make sense? Okay, anyway, but it's still really super yummy. I mean, everybody loves it, and it's really fast. I call the 52 minutes cinnamon rolls, but I have it down to 37 now. Of course you do if you're, like, craving a cinnamon roll.
Erica [00:28:40]:
And mine's going to be, like, an hour and 95 seconds. I don't know. I mean, mine would be, like, so much more than what your fun to.
Jules [00:28:48]:
Do it and to time yourself? I think that's kind of fun. Oh, what can I do it in now? But all these doughs are great because you can actually roll them out because my flowers kind of got stretched to it. So it's, like, fun to work with it. And then you can put as much or as little filling in as you want.
Erica [00:29:06]:
So much filling. Oh, my God, so much filling.
Jules [00:29:09]:
And then you can put the icing on it or not. I'm like, Why would you not put the icing on it? But my husband doesn't want icing on it. It's weird, but people do what they grew up with, right? And his mom never did icing, so don't put the icing on. I'm like, okay, fine. Dude, more icing for me. So, yeah, cinnamon rolls. There's also another really great recipe for something like that. If you're going to do, like, a brunch, is overnight French toast casserole. So I don't recommend using store bought gluten free bread for many recipes, but it works well for this one because I like making homemade one, because you can slice it thicker, like Texas Toast style, which is great recipe, but you could use storebought, and it absorbs all the liquid that it's in. And you literally just take the slices, lay them in a casserole, pour all this gooey, yummy liquid on top of it, and there's like, cinnamon and sugar and other stuff. Then you cover it, stick it in your fridge overnight, and then bake the next morning, you just bake it. So it's really easy because you can just come downstairs bleary eyed and shove it in the oven.
Erica [00:30:25]:
I did it with Bread Srsly, it's great.
Jules [00:30:27]:
Yeah, and then you can use any kind, too, because you could use, like, sourdough. I don't know what kind of Bread SRSLY bread you were using, but you could use sourdough, or you could use, like, cinnamon raisin bread or really any kind that you like, and then you just slice it up and it's so good.
Erica [00:30:46]:
So do you have an egg free version?
Jules [00:30:48]:
So, originally I did not, but then I have gone back in and modified and given different modifications for people because I get that question a lot because French toast is difficult to make egg free. But there's so many great vegan substitutes now.
Erica [00:31:03]:
Yeah.
Jules [00:31:03]:
So there's definitely ways to do it egg free. Yeah.
Erica [00:31:07]:
Good.
Jules [00:31:07]:
And my favorite is when I make this at the holidays because there's all these vegan egg nogs that come out holidays, and those work for that recipe.
Erica [00:31:18]:
Oh, it's so good.
Jules [00:31:19]:
Yeah, and there are flavored eggnogs that.
Erica [00:31:23]:
Are done that before. I've done that before, back when So Delicious. Do you remember when So Delicious first launched the first vegan eggnog? Oh, I did that. And it was like, oh, my God, that was so good.
Jules [00:31:35]:
I know.
Erica [00:31:35]:
Good.
Jules [00:31:36]:
Delicious. Yeah.
Erica [00:31:37]:
Now there's even better ones out there, but I just remember that's what I made with that first one.
Jules [00:31:43]:
Yeah. I think there's a picture of me on that recipe with the original So Delicious nog. Yeah. Because I was like, look, this is so yummy. Yeah, it was really yummy. Yeah. So that's another really great recipe for a holiday brunch. But if you're not doing brunch, the other thing that I love to make and. It doesn't have to be for Father's Day. This actually works really well for July 4th, which we have coming up as well, is homemade hamburger buns because, of course, guys love burgers. The homemade hamburger buns are another recipe that I've made oftentimes when we do like a lunch thing for father's Day. And those are so easy and so fun to make, too. And I have a whole post on my site about different ways to hack that and make them. If you don't have hamburger bun rings or things like that, you can use mason jar lids and stuff. We can talk more about that later if you want to.
Erica [00:32:40]:
Yes.
Jules [00:32:41]:
What are you going to make? What are you going to make?
Erica [00:32:44]:
I don't know.
Jules [00:32:47]:
What does your dad love to eat?
Erica [00:32:48]:
Nothing.
Jules [00:32:51]:
He just got back from Monaco, didn't he?
Erica [00:32:53]:
He did. So he has blood cancer, so he is on medication. That makes him not hungry at all. So that is very difficult to do anything with him because I love food and I bring food and he'll have like a bite and that's it. So he doesn't, like, really eat a lot of things and he doesn't really like a lot of overly sweet things. I have made him the cookie cake or not cookie cake. The cookie. The big cookie that you've done. I have also made him last year I made a realistic cake that looked like a cigar because he likes cigars. That was super cute.
Jules [00:33:39]:
That is so cute. Fondant on the outside of it.
Erica [00:33:42]:
Yeah, of course. You and your adorable I do love my fondant. And so, I don't know, Drink Me Tea Room, which is a dedicated gluten free, vegan tea room, has a hamil-TEA, like a Hamilton themed tea service for father's Day. And I'm like, I wonder if I could go and he would enjoy that. And I'm like, oh, God, I don't know if I really want to go if he's not going to enjoy it. I don't really know. It's always so hard to tell what is going to go over well and what isn't, so I don't know yet. But I'm sure I'll post it online if I figure something out.
Jules [00:34:21]:
That's cool. I'm sure you'll figure something out. That'll be fun. He just wants to spend time with you. That's what father say it's about.
Erica [00:34:26]:
Yeah. It's just hard because I love food so much, so I'm like, here's my gift of love that I have baked in love and it's food. And he's like, I don't really want this. It's hard.
Jules [00:34:35]:
I mean, it's hard to watch you eat it. Erica has food she can eat. I'd love to watch her eat.
Erica [00:34:41]:
All I need is to eat another cake.
Jules [00:34:45]:
That's fine.
Erica [00:34:46]:
Grilled veggie platter for Father's Day.
Jules [00:34:49]:
Perfect.
Erica [00:34:50]:
Yeah, for sure.
Jules [00:34:52]:
All right, well, I will look forward to seeing your post.
Erica [00:34:54]:
I know. I kind of just want to go to Hamil-TEA by myself. Even if he doesn't want to go with me because it sounds amazing.
Jules [00:35:00]:
It does sound amazing. I would love that.
Erica [00:35:02]:
I'll go with you.
Jules [00:35:03]:
Yeah.
Erica [00:35:04]:
Gluten free vegan tea room, man. It's the best. I love it. I went from my birthday, and I take my mom for Mother's Day. I mean, it's just incredible. Just because I love everything is small size and bite size. And on the teas, the three tiered tea platter, and there's, like, different teas. Oh, my God, it's so good. So good.
Jules [00:35:22]:
Amazing. I would love a place like that. I wish they had some place like that in Baltimore, but no East Coast.
Erica [00:35:29]:
Sorry. No, you can get to Paris quicker.
Jules [00:35:33]:
Just have to shoot over to Paris.
Erica [00:35:35]:
Just shoot some macarons.
Jules [00:35:38]:
Macaron. I know. Those are fun. I like those.
Erica [00:35:41]:
Yeah.
Jules [00:35:41]:
Macaron for your dad.
Erica [00:35:43]:
Never made them. Never made them.
Jules [00:35:46]:
I mean, there's several steps, but it's not hard. Well, the thing the main thing that I wanted to talk about today is.
Erica [00:35:58]:
Oh, you mean 40 minutes into our podcast, you finally have started to discuss the main thing you want to talk about today.
Jules [00:36:06]:
Well, we kind of talked about Father's Day last week, but I wanted to mention to all of the listeners who maybe weren't aware of it, but also the fact that people might still be thinking about these things now that school is winding down is that there are gluten free summer camps out there that are still taking registrations. And I just went through and updated my listing on my website. It's called gluten free summer camps for kids. And it's an evergreen post. It's up all the time. But I went and updated it for 2023 and double checked, and there are I think there's 18 summer camps that are listed on my post, and they're all around the country. And the ones that are listed right on my website, there's only one that is I think it's happening, like, right now. All the rest of them are in July and August, so there's still time. Some of them may be full, but one of them said it was full, but they'd reserved ten spots for scholarships, so they call them camperships. So there's still time for people to apply. And it's a really cool opportunity because a lot of people are afraid to send their kid to camp because of the dietary issues. Especially for the little guys. You're worried that they don't know what they're looking out for and they don't know how to take care of themselves. And these camps are the normal summer camp, and they'll just have, like, a gluten free week. And so these are really cool things that are out there, and you should take advantage of it if there's someplace near you or you have the means or the ability to get your kid to someplace else.
Erica [00:37:47]:
Yeah. And I do want to stress each camp works differently. So there are many, as Jules said, at least 18 to 20 summer camps that happen that are for gluten free kids. Now, there are some that are dedicated gluten free. There are some that are like, Camp Blue Spruce is 100% gluten free and food allergy friendly. But then there's camps like Gilmont that has the Great Gluten Escape that is totally 100% gluten free that entire week. Then there are gluten free friendly weeks that happen at camps to where there will be someone there cooking separate gluten free meals, have gluten free snacks available. So you have to inquire on how each camp is run as far as like if you want only a gluten free week where there are only gluten free kids there and no one else will be attending, that's the week that you choose or the camp that you choose, because each camp does work differently. And remember, some of these are run by YMCA. Some of these are run by church. So if you don't want like a church camp, stay away from the church camps. That's the thing is, some of these I saw and I'm like, I am not religious, so I don't know if I want my kid to attend like a Christian summer camp that happens to have a gluten free week or like I just don't you really have to look into this. But the good news is that there are spots that are so friendly to kids who have food allergies or who are gluten free. And that's really exciting because that means that they can go to summer camp just like everybody else. And they don't need to feel special. Every child is special. But they don't need to feel different, right? And they don't need to feel like nobody else understands me, what's going on right now, or like I have to go to the nurse's office to get my special meal. We don't want that.
Jules [00:39:46]:
And there's companies like my company, we donate food to these camps. So we'll donate that cookie mix that I just talked about. We'll donate pancake mix, we donate graham cracker mix to a lot of these camps. And so they do have really great food that's available to these kids. So it's not like it's safe. First of all, you have to inquire some of these. Like Erica said, some of these are not totally dedicated, but they do a really good job of trying to separate everything out. But they also have really yummy stuff. So these kids do feel special, but they feel not different. And then they make a gluten free friend. Maybe they stay friends. Meanwhile, food isn't the focus of their life, which maybe for the first time in a long time, that's different for them. They can focus on kayaking or whatever. They're not focused on how am I going to eat today that's separate. So that's really cool.
Erica [00:40:45]:
Yeah, it's something that so I never went to summer camp. Did you go to summer camp?
Jules [00:40:52]:
Oh, heck yeah. But I wasn't celiac at the time.
Erica [00:40:56]:
Well, neither was I, but I have not even been to summer camp because I don't know, I don't think I was a child that was ready for real human interaction away from my parents.
Jules [00:41:10]:
I loved summer camp. I loved it. I could not wait to go to summer camp. And in fact, one of these camps is so cool. It's in North Carolina. It's called Camp Kanata. I actually went there.
Erica [00:41:23]:
Oh, my God, that's so funny.
Jules [00:41:24]:
Isn't it funny? Yeah. I went to a bunch of different summer camps now. I went to maybe my parents wanted to get rid of me.
Erica [00:41:31]:
I went to band camp every summer.
Erica [00:41:35]:
Yes, but it was at a university. I was not camping anywhere.
Erica [00:41:42]:
Like, we had rooms, like dorm rooms. So I never have been to an outside outdoors camp, which is I guess it's sitting for who I am today. And I'm thankful my parents didn't force me to go to camp because I would have been miserable, and I would have been that kid that cried every time. But yeah, so I get being away from your parents and trying to make new friends, and that's stressful enough as it is. And trying to be safe, that would be extra stressful. But if they try to take that part away so you can just focus on, who am I outside of my parents? How can I make new friends? Can I learn new activities? I think it's amazing. Twin Cities rock is another one.
Jules [00:42:27]:
Yeah. And they're all over Georgia. All over Rhode Island and Washington State, North Carolina. If you're at all interested in this opportunity for your kiddo, definitely check out my post and hop through to the links because there may still be an opportunity for you to apply and maybe even get a scholarship.
Erica [00:42:47]:
And some of these fill up so quickly. They fill up as soon as it launches in April or May.
Jules [00:42:55]:
Some of them. The registration opens in February.
Erica [00:42:57]:
Yeah, I mean, it just depends on the camp and how popular it is. So if you are really interested in doing this for a kid, make sure that you have an idea when registration opens, because that's huge. And then also, some of them I've looked at some of them, and some of them are thousands upon thousands of dollars. And maybe start looking at saving up for next summer. Because I looked at some of these and I'm like, wow, what is money when you're a child? Like, I don't remember how much my parents spent on sending me away to camp. It may have been the same amount of money.
Jules [00:43:31]:
I have no idea.
Erica [00:43:32]:
Because of the kids, you're just like, whatever.
Jules [00:43:34]:
No, you just went to band camp, so it wasn't that much.
Erica [00:43:37]:
So excessive. We stayed in dorms. Girlfriend, I'm just teasing.
Jules [00:43:43]:
Paying for food, for lodging, for insurance, for all these things. I went to sailing camp. Like, they had to pay for all of the sailboats.
Erica [00:43:52]:
Sailing camp.
Jules [00:43:54]:
It was so fun. And then I learned to be a sailing instructor. And then when I was in college, in the summer, I was a sailing instructor.
Erica [00:44:04]:
Who are you? I had no idea. I had no idea about any of this.
Jules [00:44:07]:
Yeah, well, we should talk sometime. We should get to know each other.
Erica [00:44:12]:
I feel like I'm talking to a totally new person. I had no idea that you went to sailing camp.
Jules [00:44:18]:
Yeah, I mean, I grew up in North Carolina.
Erica [00:44:22]:
That has water around it.
Jules [00:44:24]:
It has water. It touches water.
Erica [00:44:28]:
That's unique. I've never been in a state that has water. Tell me more about this.
Jules [00:44:34]:
Tell me more of this water. Yes. And it doesn't get to be 100 degrees either. But it's very humid. It's very humid.
Erica [00:44:44]:
Yeah. That's gross.
Jules [00:44:45]:
We have pine trees and squirrels and bugs and rabbits.
Erica [00:44:50]:
So many bugs. Did I mention the bugs? Yeah. Giant.
Jules [00:44:54]:
We do have bugs.
Erica [00:44:55]:
That's horrible. Cool. Well, I learned something new about you today, which is shocking. Honestly, I'm shocked. So the moral of the story is, check out camps. If you can't make it this summer, don't worry, because in just a few months, they'll open up registration for summer of 2024. Save up those dollars, because your kids are going to need it, because camps are expensive. And hopefully you get to a camp where Jules has donated her cookie mix so your kids get to experience GF Jules cookies.
Jules [00:45:26]:
Yeah. Well, you never know. You could be could be right there eating them up.
Erica [00:45:32]:
All right, well, this has been another episode of You Had Me Eat. I need to go cry in a corner or something. I don't really know. Jules needs to go to her yacht club to give me instructions, and she needs to get back on us time. And the next time that we speak, we can talk about Paris because you'll have a blog post and we'll have more to share.
Jules [00:45:57]:
Yes, we'll talk about Italian food in Paris.
Erica [00:46:00]:
So random. I love it.
Jules [00:46:01]:
Super random. Have a great week, everybody. It's been fun to talk, and we hope that you have a wonderful Father's Day, and we can't wait to hear about what you baked for Father's Day. So do share in the comments or reach out to us on Instagram or Facebook or Twitter. We are here for you and look forward to chatting. Bye, guys. Bye. If you like this episode, make sure you rate it on your podcast provider.
Erica [00:46:34]:
And subscribe so you don't miss any of our episodes.
Jules [00:46:37]:
You had me at eat.