I received an email from a reader about two weeks ago for an allergen-free ginger cookie. When I saw the recipe I knew I had to give them a try. Here is the lovely email that Pam sent me: Ali, I have been following your blog for a while.

We've been enjoying our time this week at camp GG's, a name we coined for Grandma and Grandpa's house on the lake in the Midwest. The kids get to spend these endless summer days biking, swimming, water skiing, kayaking, and chasing fireflies at dusk.

This past Thursday I had a cooking class. A dessert class to be exact. There is a lot to prepare the day of a cooking class. Not only do I need to make sure I have all of my recipes printed and ready to go, I also need to pack up most of my kitchen to go with me. Then there is the shopping, class, and clean-up.

We've been very busy around here lately. Berry season is in full swing and that means it's picking time! Yesterday evening I took the kids out by myself to pick berries. Raspberries and blueberries. There is a small, family-run organic farm not too far away from us that offers u-pick organic berries. We go every year.

We have been picking pounds of cherries from our lovely friend’s cherry tree. Every year they give us a call in July when their cherries are ready and a call in late August when their peaches are ready. Both of their trees abundantly produce the most amazing cherries and peaches.

After a temporary break of much needed spring-like rain, summer is back! We spent the day at the beach. The kids waded in the ocean and found purple and orange starfish in the tide pools. The boys were happy to dig in the sand for a few hours. And me?

Somehow soup and stew weather has crept into July; the temperature isn't even 60 degrees right now! I crave warming, soothing cooked foods in cold weather.

Summer BBQ's, potato salad, layered jell-o salads, fireflies, and sparklers flashing through the humid July night sky....these are my 4th of July memories growing up in the Midwest.

Since layered jell-o salads just aren't in my cooking repertoire anymore I have devised something even more delicious...and good for you!

Yesterday I was standing in my kitchen at 5pm, with four hungry children underfoot, wondering what to make for dinner. I made the usual rounds to the pantry, fridge, and garden. Something spicy, green, and with noodles was brewing in my mind. A green curry sauce, over noodles, with tempeh, broccoli, spinach and zucchini.

This recipe was inspired by an email I received from a fellow gluten-free blogger and mother of a toddler. Her son is allergic to wheat, dairy, soy, eggs, oats, and nuts.