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~Shared by Tammy Compton
Allergies are pretty common. Dust, mold, medications, pollen, pet dander, and food are just some of the guilty culprits. Launching our immune system into all-out attack mode, allergies can cause all kinds of problems, some of them life-threatening.
According to the website About.com, the most common food allergies stem from only eight different food sources: milk, eggs, peanuts, tree nuts, soy, shellfish, fish and wheat. And Woodloch Pines does everything they can to accommodate all of them. As to what the most prevalent allergies are that the all-inclusive Poconos resort sees, Dining Room Manager Jamie Benjamin says, "Nut allergies are the most common, and then I would say gluten."
Gluten sensitivity and cases of Celiac Disease seem to be on the rise. Sources say more than 3 million people in the United States suffer from Celiac Disease (or about 1 in 133) and that many go undiagnosed. Online source Localhealth.com says, "Wheat intolerance is the hallmark of celiac disease, a condition that damages the lining of the small intestine and disturbs the body’s ability to absorb nutrients . . . The damage to the intestine that occurs with this condition is due to an immune reaction against gluten, a protein that is found in wheat, barley and rye. After the small intestine has been damaged, it cannot efficiently absorb nutrients and malnutrition is the result."
Allergies and dietary restrictions can make dining out downright tough, but Woodloch Pines Resort readily rises to the challenge. So, whether you are gluten intolerant or are living with Celiac Disease, Woodloch can accommodate with gluten-free dishes. They're even offering up a gluten-free Thanksgiving, featuring gluten-free stuffing and gravy.
According to Woodloch's website, "Woodloch's Culinary Arts division is committed to offering options to accommodate our guests who require lifestyle dining options, as well as specific requests from those with food allergies or intolerances. Advance notice is strongly recommended and required in some instances. Woodloch will use reasonable efforts to prevent the introduction of the allergen of concern into the food through close attention during our sourcing, preparation and handling processes.
However, it is ultimately always up to the guest to use his or her individual discretion to make an informed choice regarding whether to order any particular items. Woodloch cannot guarantee that allergens may not have been introduced during another stage of the food chain/service process, even inadvertently by us. Woodloch can accommodate most food allergies and food intolerances, such as gluten or wheat, shellfish, soy, lactose or milk, peanuts, tree nuts, fish or eggs. We can also prepare options that meet the needs of our vegetarian patrons. Please contact our Special Diet extension, 570-685-8215, extension #6709 (SPEC) after you have completed your reservation. You may also email us at 'specialdietsATwoodlochDOTcom'."
Please include the names of the individuals with a special request, dates of stay, phone numbers and allergens. If you have multiple allergies, please contact us before you finalize your trip to discuss your dietary needs, as we cannot guarantee we will be able to meet your requests. Please note that we do not have separate kitchens to prepare allergen-free items nor separate dining areas for guests with allergies to dine."
Special Diet items: Woodloch Pines Resort
(Items are subject to change without notice based on product availability)
We try to have the following items available on a regular basis. We do need to know at least a meal in advance if you would like any of the following items so our kitchen can prepare them safely. Advance notice is required, especially for large groups that will need any of the below items.
Cherrybrook Kitchens pancake mix: free of gluten, dairy, eggs, nuts (no soy ingredients listed)
Pamela’s Pancake Mix: free of gluten (CONTAINS ALMONDS & MILK)
Vans Waffles-gluten free and vegan
Udi’s Bagels – gluten free, dairy free (CONTAINS EGGS)
Gluten Free Rice Chex Cereal (no advance notice is needed)
Lunch & Dinner Items:
Amy’s Soups-all gluten free and vegan:
Lentil Light in Sodium, Curried Lentil, or Light in Sodium Lentil Vegetable
Chunky Vegetable or French Country Vegetable, or Fire Roasted Southwestern Vegetable
Tinkyada Brown Rice Spaghetti: ingredients are: brown rice, rice bran and water
Schar Penne Pasta: ingredients are: corn flour, rice flour, pea protein, mon- and diglycerides
Harvestland Chicken Breast Chunks, Gluten free
Udi’s White Sandwich Bread – gluten free, dairy free (CONTAINS EGGS)
Udi’s Hamburger Buns-gluten free, dairy free (CONTAINS EGGS)
**(Occasionally we have other brands of gluten free breads or rolls available)**
French Meadow Brownies-gluten free, lactose free, peanut free (CONTAINS EGGS; POSSIBLY SOY)
Purely Decadent Made with Coconut Milk Vanilla Bean- (CONTAINS COCONUT)
Purely Decadent Cookie Dough- (CONTAINS COCONUT & SOY)
Luigi’s and/or Philly Swirl Italian Ices
Tofutti Cuties Ice cream sandwiches- (CONTAINS SOY & WHEAT)
Silk Original Soy Milk (Red Box)
Rice Dream Original Enriched Rice Milk
Smart Balance – vegan
Pure Maple Syrup
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~Shared by Mariann Crandall
Do you think about Woodloch's yummy food after you've gone home? Now you can make some of those delicious treats at home until your next visit to Woodloch! Let's start off with one of the most talked about breakfasts' Woodloch has to offer: Scandinavian Pancakes.
Before you begin, you will need: a griddle set to 325°, Pam spray, a measuring cup, mixing bowl, spatula and ladle.
In a mixing bowl, crack three eggs (be sure that there are no shells), and beat the eggs well. Next add sugar, salt, flour, and vanilla, and mix until smooth. Add milk slowly as you mix the batter. Set the mixture close to your griddle, and spray your griddle with Pam. Spread your batter onto your griddle with a small ladle into an oval shape. Cook on each side for 30 seconds. Woodloch puts butter in the middle and rolls them up. This recipe makes about 12 pancakes depending on the size!
And now for our Broccoli Salad! Start by cutting florets off of one head of broccoli and add:
- 1 cup raisins (you can substitute dried cranberries)
- ½ cup shredded mozzerella (optional)
Place all into a mixing bowl, and in a separate bowl mix the dressing:
- ¼ cup apple cider vinegar
Mix all together well and place covered in the fridge for an hour before serving.
Time for everyone’s' favorite part of any meal . . . dessert!! One of my favorites is Woodloch's Maple Raspberry Bread Pudding:
- 1 cup of raspberries (frozen)
Mix the eggs and the sugar for 3-4 minutes (low speed). Add both the extracts, apple juice and heavy cream. Mix for an additional 3 minutes (low speed). Add the cubed bread, and let it soak for 15 minutes.
Butter the bottom of a 9 x 13” baking dish. Pour the mixture into the pan and top with the raspberries.
Bake in a water bath at 365° for approximately 45-60 minutes or until set.
For more delicious recipes, stop in our gift shops on your next visit to Woodloch to purchase our cookbook loaded with all your favorites, and bring a taste of Woodloch home with you. Happy cooking!