To celebrate the first day of Spring this Sunday, I will get myself a scoop of ice cream and eat it outdoors.  If you want to welcome Spring in a similar manner, here’s a list of gluten-free friendly establishments in New York City.

Ice Cream

When I was diagnosed with celiac, I was thrilled that ice cream was naturally gluten-free.  I didn’t know that it could actually be gluten-full until I checked a label just for fun, and found that the double-chocolate pint I’d be eyeing contained wheat.  Why?  Who knows.  Make sure to check your labels and ask servers!

Steve’s Ice Cream: This small batch ice cream maker is opening up two stores in NYC this Spring, in Bryant Park and Boerum Hill.  They will serve gluten-free ice cream and  cones and are working with Glow Gluten-Free cookies to make up new flavors.  For now, you can get their pints at various locations in Brooklyn.

Gelato

Many think that gelato is just Italian for ice cream, but in fact, it’s made differently that traditional ice cream.  Italy’s famous dessert contains 3% less fat on average and is churned at a slower speed than ice cream, which introduces much less air into the final product.   The result is a denser and more flavorful treat that actually packs less fat per serving than its American cousin.

Grom: This Italian gelato company recently opened their doors in Columbus Circle.  They are firmly committed to labeling their confections for those with dietary restrictions and mark their products with symbols representing common allergens.

Frozen Yogurt

Pinkberry: This California born frozen yogurt company may or may not be the first to serve tart frozen yogurt, but it has certainly become the most popular.  All flavors of this tangy treat are gluten-free but make sure to watch our for cross contamination with toppings.

Low Calorie

Tasti D Lite: Tasti D Lite is ubiquitous in New Yortk City and a good low-calorie alternative to other chilled confections.  Most of their flavors are gluten-free and those that aren’t are clearly labeled.

Vegan

Lula’s Sweet Apothecary: New York’s first dedicated vegan dessert shop serves delicious ice cream that you’ll never guess is dairy-free.   I had the cashew milk chocolate flavor in a gluten-free cone (reminiscent of the Joy cake cups) one day and was in gluten-free vegan heaven.  I hear their sundaes and splits are to die for.

Popsicles

Popbar: If you prefer your frozen treat on a stick, look no further than popbar.  This new frozen eatery serves high quality gelato, sorbetto, and frozen yogurt  dipped and wrapped in chocolate and other “poppings.”  All popbars are “born gluten-free” but make sure to ask the server about possible cross contamination and poppings to avoid.

After a fantastic memorial day weekend where I returned to the suburbs to beach and grill, I have had no desire to cook.  This is weird for me.  Normally, when I get home, the first thing I think about is “when do I start dinner?”  Now it’s, “what the heck am I going to eat?”  Nothing is appealing to me (well, except for ice-cold gluten-free beer).  I think its the weather.  I don’t want to be in a hot kitchen or eat hot, and heavy foods. 

Any suggestions on light, but satiating, summer meals?

Spring in New York is unpredictable.  Seventy and sunny one day, fifty and rainy the next. This past weekend I was able to enjoy the sunny weather with a barbeque in Roosevelt Island.  Its funny that what used to be an easy spring/summer cooking tradition in my youth in Suburbia has become a once – twice a summer treat. 

Warmer weather also means that soon we will be enjoying yummy fresh and local summer veggies like beets, squash, and tomatoes (some of my favorites).  Until then, however, we are still finding cold weather veggies at the farmer’s market like root vegetables and greens.  In the following recipe, I used greens and carrots from the farmer’s market, and green beans that were on sale from FreshDirect (not necessarily the best, but I had to use them!).  It is my take on a “pasta primavera.”

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