Bowl of Soul...

Happy Cupcakes~

2012-01-31T18:28:00.000-08:00

Ever just have a day when you feel like baking cupcakes? I do. You see, I've been recovering from yet another bout with gluten poisoning that took place last week at a restaurant in Seattle. Such a bummer, because Seattle has always been bit like my "gluten-free Mecca," offering such a vast variety of safe foods cooked by chefs who know what hell they are doing. Ignorance happens. The life of a Celiac...but I digress. The point of this blog post is to reflect upon tasty little cupcakes I baked the other night, inspired by the longing for batter I couldn't quite eat yet, and a need to be creative, using my beautiful oven and new Breville hand mixer!

The more time I spend in my kitchen, pouring through foodie magazines, or blogs the happier I become. It's a really good time to love food in this country. The sheer abundance of informative, creative and exciting cooking ideas flooding the Internet and pleasing the eye on glossy pages splattered with divine looking dishes, just waiting to be introduced to each of us, is stupendous and overwhelming...in a good way, of course. It's also a lot of fun to try new recipes and enjoy the fruits of your labor.

Baking little cupcakes to ease a week of being "glutened" doesn't really make sense, does it. I mean, when you can't really eat and your head is foggy how does one find inspiration blending flours and standing in a kitchen waiting for a tasty treat that cannot yet be enjoyed, due to the violent bulldozing of little villi? Well, call me strange or just understand that there's a peace for me that comes from creating anything in my kitchen to share with others or for myself...but sharing is way more fun.

My little montage of photos in honor of delish vanilla cupcakes with lemon curd is intended to be shared and passed along. It's a super easy recipe that you'll find on Bob's Red Mill vanilla cake mix. The lemon curd is a favorite of mine found at Trader Joe's.

What's better than handing someone a sweet little treat baked with love and good ingredients?

Vanilla Lemon Curd Cupcakes ~

Loving my new Breville hand mixer

Yes, I cheated and used good old Bob's GF mix

I love this lemon curd from Trader Joe's ~ a dollop will do ya'

Pop them in the oven...

Voila! Happy cupcakes for all

2012-01-18T22:08:00.000-08:00

The beauty of the Golden Gate...I can never get enough of this magnificent sight, the sound of the waves lapping on shore and the view of the mighty Pacific.

It was the perfect view and place to have started the New Year...all full of possibilities and endless light.

Grace & Gratitude ~ Happy New Year!

2011-12-30T17:03:00.000-08:00

As this year of 2011 comes to a close, I am feeling an array of emotions brought on by days past and an excitement to eagerly step into the New Year. It is needed; it is time. This year has evoked every human emotion for me, all the symptoms of life choices and important journeys taken. Each emotion and feeling has stretched, pulled, pushed and tugged me in every which way, but all, as I sit here today in reflection on a bumpy flight from the east coast to west, have left me breathless and sated with two feelings that outweigh the others, grace and gratitude.

I do my very best in every life situation to handle whatever comes my way with grace. I certainly don’t always succeed and sometimes I fall, but the simple word itself conjures such inspiration and tranquility that it makes you want to try even harder to incorporate its true essence into your life.

Gratitude can prove more challenging than grace, or so I’ve experienced. We can all focus on what didn’t happen, what dreams didn’t quite come to fruition or live up to our expectations. We can choose to live in those empty spaces of unfulfilledness or realize that a journey is a journey and along the way life shows up to offer guidance or shift our glance, always knowing better than we. I have learned in 2011 what it means to consciously wake up every day and choose gratitude. It has become an inherent part of my life and it’s as powerful and important as choosing a life-partner, or making an important decision that alters your course.

I can honestly say that the combination of choosing to live a (gluten-free) life of grace and gratitude has opened me up to see the abundance in my life and within the lives of all those around me. It has reminded me again and again to embrace every soul that I’ve drawn to my life, whether they are close-by for the duration, or leave their individual mark of influence while passing through.

Just the other day I toured the Tennis Hall of Fame Museum in Newport, Rhode Island with my brother. I’ve been back east for Christmas with my family and exploring my brother and his family’s new city of residence. My brother and I have shared a deep love for one another and tennis our entire lives. One of my fondest childhood memories was spending hour upon hour hitting tennis balls against our wooden garage door together, honing our shots, saving our competitive juices for when we hit the court. He usually beat me and still does to this day, but the bond that one sport can form between siblings is priceless and enduring. Wandering through the museum we arrived in the “Andre Agassi room,” a special section dedicated to Andre’s career and accomplishments due to the fact that he was inducted this past July. As we made our way through the room we were both stopped in our tracks by Andre’s induction speech that was being played as a loop on a TV monitor above. Taking in only part of his speech would not do…no, we listened and watched the emotional speech in its entirety.

Having read Andre’s book, “Open,” this past summer, I felt a stronger connection to the heart-felt words of life that he was so eloquently expressing, while fighting back his own tears the whole way through. One of the most moving parts of his book and consequently his speech, was the story of his encounter with Nelson Mandela, while visiting Africa en route to safari. The words that Mr. Mandela imparted on Andre were life changing and helped guide him to the next steps of his journey, but this time by making more “careful choices” along the way and living a life with more care. That really stuck with me. By the time Andre’s speech came to a close my brother and I felt tears welling and were so moved by the transformation of a life that one man was so willing to share with all of us, with the world. Whether you’re a great athlete, famous author or a simple person moving through the world while struggling, growing, stretching each and every day, none of us can truly find our greatness until we’ve “spent a little time at rock bottom and gotten comfortable there,” as Andre so perfectly expressed. For it is from that space that we all find ourselves and relearn what is truly important to take with us on each of our journeys.

If you haven’t read “Open” read it. The book struck me to the core and has lingered in a very significant way. Now, I realize that at one point I had a raging crush on the guy and my brother in turn, only dressed in Agassi gear (yes, we were obsessed), but the point it this…we can all get in our own way, we can fight destiny, we can even choose to ignore the whisper of our authentic self until it bursts through, but without question and as difficult as this is to grasp at times, everything in one’s life happens for a reason. Period.

Along those lines, I wanted to share two of the most important lessons I’ve learned this year that have come to me through other blogs I so enjoy reading, and both arrived at just the right time. I hope these powerful quotes fill you up in a way only you can know, as they have for me. How life changing a quote can be. Words, powerful words.

“Expectations are premature disappointments”

“Maturity is the capacity to endure uncertainty"

A very blessed, abundant, and gluten-free New Year to you and yours ~

Happy 2012!

Gluten Free Christmas ~ Gifts For All

2011-12-20T21:51:00.000-08:00

It's Christmas week, or so the calendar and insane amount of Christmas sales splattered on every media outlet are proclaiming. Being in California, it's tough to gauge what month we're in since temperatures still climb into the balmy 60's each afternoon and no rain has fallen or is in the forecast...quite different from snowy Christmases past. But I'm not complaining.

As the old saying goes..."better late than never," which is also the motto I've adopted for this holiday blog post. I know there are many of you out there still caught up in the last minute rush of Christmas gift shopping, and if there's a Celiac on your list or a gluten-intolerant elf or two, this helpful list is for you...and them!

Cosmetics/Products ~

Every woman (or man) can appreciate finding gluten-free cosmetics and products that are "safe" and free of any kind of gluten/wheat bi-products. Recently I began researching many products that I previously thought were safe and free of all gluten, only to find out through more research that it wasn't the case. Visit this list and research what you are using on face and body to put yourself and skin at ease. After years of trying product after product that wouldn't cause a skin rash and just plain worked, here's a few of my favorites that are really great:

Erbe Dermacosmetica

This wonderful company is from Italy and has created the most nourishing and awesome products. The fact that I'm sharing their name and website is quite the Christmas miracle, as I swore to keep this one to myself! The Chamomile line is totally GF, along with their essential oils, cleaners and body washes. The product line is tough to find. The easiest way to order is through their website and if you have any questions about gluten in any products, pick up the phone and call them in New York City. Their customer service is wonderful and they'll thoroughly review any product with you.

Sundari

If you are looking for really nourishing and balancing essential oils for the face, then look no further. I've been using their chamomile eye oil and essential oil for dry skin for years. They come in a prefect travel size bottle, as well. Once you try these oils, you'll never be without.

Gluten Free Savonnerie

This little mid-west company is a true find with consistent, healing products. Gluten Free Savonnerie carries a really pure and wonderful line of the perfect stocking stuffers. From GF soaps to lip balm to the absolute best GF lotion I've found, and that's saying a lot! They are reasonably priced and a great company to boot.

Goodies for the Tummy ~

Oh boy, where to start? This is a very condensed list of some fun treats and places to find those treats that will make any GF boy or girl very happy this holiday season.

Pure Pantry

I have to admit that I literally was just introduced to this fantastic on-line company this week by a friend's mother. The site offers a wide range of GF products, cookbooks, educational information and wholesale pricing.

Kara's Cupcakes ~

Who says that Santa only gets cookies and milk? If I were Santa, I can promise you that I'd want one of Kara's Cupcakes waiting for me on the hearth with a nice glass of almond milk! I ate my first GF cupcake from Kara's this past weekend. It was literally five minutes in Heaven as I politely devoured a sweet vanilla, coconut cake. Wow. Find a location near you. They would make a wonderful Christmas dessert or breakfast...or a snack. Kara's has seven location throughout the greater Sand Francisco Bay Area.

Tieton Cider Works

Never mind that my fabulous Aunt and her amazingly talented farmer husband founded this hard cider company, the fact is, their cider is just damn good! Fresh from their beautiful orchards in the Yakima Valley of eastern Washington, Tieton Cider Works produces some of the most organic and delicious apples and pears in the Pacific Northwest. All naturally gluten-free, TCW offers seven wonderful varieties to choose from and it's not too late to sign up your loved one(s) for their Tieton Cider Works Cider Club.

Shibumi Knoll Vineyards Shibumi Knoll Vineyards is the dream-come-to-reality of my "second father," who envisioned his passion for years then made it his reality. Perched atop a gorgeous knoll in the heart of St. Helena, CA, Shibumi is a site to behold...and their award-winning Chardonnay that's featured at The French Laundry is one you won't forget. Shibumi Knoll produces very good to outstanding wines, all at a fair price, with Don's vision of bringing the grace that is Shibumi into your life...and every glass of his wine.

There are two protein/snack bars that I can't live without; Think Thin Crunchy Peanut Butter (thanks Mom!) and Kind Bars; Cranberry is the bomb. They make perfect stocking gifts and both come in a variety of flavors and to crunch, or not to crunch. Try them all!

Gift cards to your favorite grocery store are always a hit, especially given the increased costs of gluten-free foods. Trader Joe's and Whole Foods both carry a huge selection of GF foods, as well as offering handy gift cards you can load and share.

Beautiful Food to Read About ~

I still love the tangibility of holding onto a magazine and turning actual pages glittered with beautiful photos of tantalizing foods and great articles that cause you to pause, fold pages of favorite tips to revisit, and pile up on a night stand or coffee table. Here are a few favorites that make the best gifts during the holidays!

Sunset Magazine

Bon Appetit Magazine

Edible Magazine

Sun Valley Magazine

Gift of Apps ~

I'm one of those people who professed to never purchasing an iPad...ha. Well, five months later I'm hooked and believe that iPads are actually meant to be staples in one's kitchen. It's so much fun to cook interactively, watching videos, receiving virtual tips inside every recipe, and being inspired by amazing photographs. There are also some fairly good GF apps that make the life of a Celiac just a little bit easier and definitely more educated. Here's some fav's:

Jaime Oliver's app is gorgeous and awesome. Super interactive and includes a library so you can shelve your favorite recipes then when you purchase new ones they're automatically stored for you. Love Jaime!

Epicurious - Seriously, if you don't have this on your iPad ask Santa! It's so easy to use and the shopping list that melds all your chosen recipes into categories makes it a breeze when hitting just the right aisles at the store, not missing a beat or an item.

Food52 Their new holiday app is beautiful and deserves a large chunk of time spent perusing the recipes, photos and awesome tips for the home cook. I found this app via one of my favorite GF blogs, Gluten Free Girl and The Chef. To pull a well-written description of this app from her site..."This app not only contains recipes for the holidays like Le Bernadin’s Crispy-Skinned Fish, Kale with Pancetta, Cream, and Toasted Rosemary Walnuts, and Tipsy Maple Corn, but it also has a photographic guide to the most basic cooking techniques, baking 101, and prep for drinks. There’s also a holiday tip sheet for how to survive these crazy weeks. And, if I were more adventurous and had more time this year, I’d make the gingerbread house according to the specifications they provide."

Last but not least...I had to mention the new GOOP City app featuring NYC. Just came out this past week and though I don't live in NYC, nor maybe do you, this app put together by Gwyneth Platrow is loaded with really great finds, hot spots, delish eateries and shop-'til-you-drop ideas for your next long weekend on the Island.

Art/Jewelry ~

You can never go wrong at any time of the year giving art and jewelry to someone you love. Here are two recent finds that make giving both more affordable and realistic, as well as hip and stylish.

BSDA (Buy Some Damn Art): Funny, no? Buy Some Damn Art brings a hand-picked selection of some of the best independent art directly to buyers, arriving in their inboxes every week, with the intent to bridge the gap between prints and far-too-expensive originals for a new generation of art buyers.

Shibumi Gallery - Located in the art district of Berkeley, CA this lovely little industrial-style gallery sells some of the most intriguing and lovely pieces of jewelry I've seen. From affordable dangles to more complicated, expensive pieces, the variety of artists are as varied as the prices. If you can't get to Berkeley, give them a call or visit their site where you can view and shop from your laptop or iPad.

Perfect stocking stuffers ~
For Your Health ~

Finally, for that active, healthy, gluten-free gal in your life visit Women's Quest and check out the inspiring adventures for body, mind, and spirit they offer. They can accommodate gluten free guests and are understanding of all celiac dietary restrictions. Their trips look amazing and the company was developed and refined over 16years by world champion triathlete, Colleen Cannon.

Yoga Works has become a favorite place of mine to reunite with my body, mind and spirit after a long day at work. If you or those you are shopping for are living in California or New York then you're in luck. With beautiful studio locations located throughout both states the variety of classes offered, including mat and reformer Pilates make every workout challenging and new.

In reviewing this list it's clear there are some wonderful products and offerings however, I would be remiss if I didn't mention (from my heart) where the true meaning of Christmas and giving comes from for me. This Christmas season I'm counting my blessings and all of the abundance in my life that can't be bought in a store or wrapped and beautifully placed under the tree. I'm thankful for my faith and for that tiny baby boy that was born one cold night in Bethlehem long, long ago.

A very Merry Christmas to you all and a blessed New Year!

See you in 2012! Can't wait to see what the New Year will bring.

Happy Thanksgiving!

2011-11-24T20:10:00.000-08:00

Wishing you all a blessed and wonderful gluten-free Thanksgiving!!

Globus - Ketchum, ID

2011-11-15T17:07:00.001-08:00

Fall is here and I love it. Crispy leaves on the ground, colors abound and golden sunsets (like the one I'm watching now) remind me every day to breathe and stop for a moment or two to notice all the beautiful, changing light.

A couple of weeks ago I was in Sun Vally, ID - and as you might know, is seriously my favorite place to be on the planet. The weather was perfect and we caught the last weekend of gorgeous leaves, blue skies and crispy sunshine, making hiking to the Ketchum lookout on Mt. Baldy a dream.

All this hiking and fresh air worked up a serious appetite and I knew just the place to revisit (after many years) for a deliciously fresh and gluten-free meal...Globus! Located on the west side of Ketchum (at 6th and Warm Springs), Globus is this cozy, alluring, dark-painted walls (and ceiling) Asian-fusion,organic restaurant owned and operated by Wendy Muir along with her Executive Chef, Ryan Stadelman...and I love this acknowledgement as stated on their website; We are proud supporters of Idaho farmers and use local organic produce and all natural meats.

Ordering gluten-free at Globus was a dream. Our waitress was so attentive and aware, making great suggestions as to how I could modify my meal choice to be completely safe and enjoyable. And I had choices...several of them! If your taste buds are watering by now, then I'll share what I ordered, adding to the hunger pangs. My starter was the lovely cucumber "Noodle" salad with mint, cilantro, roasted peanuts, rice wine, and shallots. It had just the right amount of mint and the veggies were so fresh. My entree choice was even more unique and really delicious; Harissa marinated organic chicken breast which included quinoa and black lentil pilaf, shaved corn, walnuts, celery root puree (to die for), goats milk yogurt, preserved lemon, Golden raisin. The chicken literally melted in my mouth and the root puree is definitely a recipe I'm considering adding to this year's Thanksgiving table. Amazing.

I normally don't ever order chicken when I'm dining out, but I was assured that this little organic organic bird was going to be a very different, and it so was. There were also dessert options for those of us gluten-free'ers, however I was so sated and happy there was no way that I could eat another bite...plus, we had a bag of goodies from the Sun Valley Chocolate Foundry waiting for us later :)

Next time you are in SV/Ketchum, ID treat yourself to a hike or most likely for the next five months, a run down Baldy, and a wonderful, romantic, and deliciously safe gluten-free meal at Globus.

Worth the wait...

2011-10-11T14:45:00.000-07:00

After walking by Blue Bottle Coffee's never-ending line EVERY time I was at SF's Ferry Marketplace on the Embarcadero, I finally decided to endure the wait for what must be the world's best coffee, right? I mean you folks who have been there know what I'm talking about...and to top off the wait last weekend was Fleet Week so needles to say, I've never seen that many people packed in to SF at one time!

We waited in line...and waited...30 minutes passed before we were able to mutter the words to our order..."two cafe lattes please"...

Does it look worth the wait to you?

It WAS and it's gluten-free, of course. Warm and frothy in-hand, it tasted like a latte one can only find on the other side of the Pond...very Euro, very delish and really good. So good, that we carried our cups around for a couple of hours even after the last drops were consumed; it just felt right to hang onto that paper cup that we had earned donning the simple, yet clearly effective logo - Yeah for marketing and getting a cup of Joe right!

I'll be back next Saturday and yes,...patiently (or not) enduring the loooong line for frothy goodness.

Grilled Pork Tenderloin ~ A Delish Dinner

2011-08-02T15:53:00.000-07:00

Last month I finally succumb to the iPhone - or as my best friend, Dr. William likes to tell me, "ahhh welcome to the 21st century - it's about time...now we can face time." If you have an iPhone, you'll understand that last sentence. You see, he lives in Sydney, Australia and with our matching phones we can now chat on camera and share recipes - it's Skype without the issues!

This best pal of mine is also responsible for the recent uploading of more Apps than this woman needs, but I'm doing my best to delve in and learn them all! By the way, there are some great gluten-free apps available that are really helpful and useful at the grocery store...but I digress.

The best App that Dr. William added is Epicurious! Wow...I'm totally hooked and sliding through more amazing recipes at the touch of a finger. What captured my attention was how easy it is to search and then...are you ready...add your favorite recipes to the shopping list in one touch. The App combines every ingredient and lists them by grocery store sections so there's no need to repeat aisle 12 for mayo after you already had to pick up your garlic salt! LOVE IT. (All this info. is leading somewhere, I promise).

Two weekends ago, while visiting my parents we spent the afternoon playing golf together. It was really enjoyable, and as I was killing time on the first tee I asked my mom what I could cook for dinner that night? You see, my parents seem to love my cooking (no bias of course) and they eat almost exclusively GF, with or without me. So, I started scrolling through the Epicurious App and by the fourth hole I had our entire meal planned, saved and categorized on my shopping list. It was super easy and the combination of recipes I discovered were wonderful. In between drives and chipping I shared my meal idea with the folks who were equally as excited to try the new recipes, yet a bit frightened by the idea that my iPhone had such gastronomical capabilities! (Me too).

One of the best parts about the recipes I pulled together was they required little to no gluten-free tweaking in order to make them 100% safe. My only complaint-turned-suggestion for the Epicurious App people is that they add a gluten-free listing because they don't currently offer one. There's everything else under the sun, but nothing specific to gluten free recipe lists. Just be extra diligent when preparing meals in this way and substitute items with safe options, just as you always would when using a new recipe.

The meal my mom and I created is meant to be shared, enjoyed, and cooked again. Gather some good friends or family around the BBQ, pour a refreshing and lively Rose', sit back and let the meal unfold and listen for the "yummms and ohhhs" as you and your guests share this special and delicious meal together...the only credit I can take, is putting the combination of flavors together! :)

Grilled Ceasar Salad
Herbed Quinoa
Grilled Port Tenderloin with Cherry Salsa
Fresh Fruit Shortcake (on GF scone)

Serves 4

Grilled Caesar Salad ~

- 1/2 Cup bottled GF Caesar salad dressing (try Annie's)

- 3 Tablespoons Dijon mustard

- 1 Large head romaine lettuce (thoroughly washed)

- 1/2 Cup cherry tomatoes halved

- Grated Pecorino Roman cheese

Prepare barbecue (medium-high heat). Whisk dressing and mustard in a small bowl to blend. Half cherry tomatoes and grate Pecorino (as much as desired). Toss halved romaine (both sides) onto BBQ - grill both sides for 2-3 minutes just before leaves become too crispy. Remove and plate. Drizzle with dressing, place tomatoes and add grated cheese and serve.

Herbed Quinoa ~

- 1 Cup Quinoa

- 2 Tbsp. extra virgin olive oil

- 1/2 Cup thinly sliced scallion greens

- 1 Tsp. fresh thyme leaves

Cook quinoa in a large saucepan of boiling salted water for 12 minutes. Drain in sieve and rinse under cold water. Toss quinoa with oil, salt and pepper to taste in a large bowl. Cool, then toss with scallion and thyme.

Grilled Pork Tenderloin with Cherry Salsa~

For an even quicker meal, you can make the sauce and marinate the meat the day before.

- 1 Cup coarsely chopped fresh cilantro, divided

- 1/2 cup minced shallots, divided

- 6 Tbsp. fresh lime juice, divided

- 1/4 Cup vegetable oil

- 2 Pork tenderloins, about 2 1/2 lbs. total

- 1/2 Lb. fresh cherries, stemmed, pitted, halved

- 1 Fresh green jalapeno, thinly sliced crosswise

- 1 Tbsp. extra-virgin olive oil

- Kosher salt and freshly ground black pepper

Prepare grill to medium-high heat. Combine 1/2 cup cilantro, 1/4 cup minced shallots, 4 tablespoons lime juice, and vegetable oil in resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally.

Meanwhile, combine remaining 1/2 cup cilantro, 1/4 cup shallots, 2 tablespoons lime juice, cherries, chile, and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors to meld.

Remove tenderloins from marinade and season generously with salt and pepper. Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145F, about 15 minutes. Let rest for 10 minutes. Cut into thin slices and serve with salsa.

Fresh Fruit Shortcake~

This delicious treat is super easy to make - I bought fresh GF scones at Whole Foods, sliced them in quarters, topped with a wonderful organic Vanilla bean ice cream and fresh berries, then sprinkled with a touch of cinnamon. YUM!

Bon Appetit!

With Awareness...Comes Hope ~

2011-07-08T21:55:00.000-07:00

I was especially intrigued and moved by a story that arrived via my Google Alerts today regarding a study finding that a low adherence to proper biopsy guidelines may be contributing to the under-diagnosis of Celiac Disease. Wow. I was so bothered by this article I had to Tweet it earlier today, believing that this kind of study and its paramount findings could be hugely important to the uber-necessary increase in swifter diagnosis time that's still plaguing the United States.

The study released this month (July 2011), and authored by renown celiac doc, Dr. Peter Green, Director of the Celiac Center Columbia University Medical Center, has found that most patients undergoing biopsy of the small intestine do not have the recommended number of samples taken during the procedure (recommended being four) to diagnose celiac disease.

Having undergone the very unpleasant Endoscopy procedure (more than once) in an effort to be diagnosed in 2000, I was fortunate that my results were positive the second time around. With that said, I was also an incredibly sick young woman, fading fast even at the hands of my capable Oncologist who believed I had the beginning stages of Leukemia and was only hours away from ordering me a blood transfusion. When my second set of biopsy results revealed that I did indeed have "Celiac Sprue," I cannot tell you how relieved my doctors, family, and I were to finally...after nine agonizing years, have a concrete result and answer. So as I read this study and article today I could feel the weight and struggle of all those patients out there right now fighting for their lives and for a diagnosis, one that could be easily overshadowed by the dare I say, negligence or oversight of doctors STILL lacking the knowledge to truly understand the gravity of this disease. It's not a diet, people!

I found this particular paragraph from the article to be most compelling and telling; "The investigators identified 132,352 individuals who underwent biopsy between 2006 and 2009, for a variety of medical indications, including diarrhea, abdominal pain, esophageal reflux, and anemia. Only 35 percent of this group had at least four specimens submitted, and the most common number of specimens submitted was two. But adhering to the recommendation of submitting at least four specimens more than doubled the diagnosis rate of celiac disease."

I truly urge you to forward this article to anyone you know who is struggling with any related symptoms to those of celiac disease, with the hope that more and more patients continue to bring informed questions and information to their doctors therefore, shining more and more light on this very, very important subject.

It really is a matter of life and death, so be your own advocate and one for those whose voice has yet to be discovered or diagnosed! :)

Happy 4th of July!

2011-07-04T17:49:00.000-07:00

Happy 4th of July everyone!! I hope this special summer day and weekend finds you enjoying delicious gluten-free food, outdoor fun in the sun, and celebrating with friends and family.

Today has found me lounging in a beautiful park in the shade of some huge, life-giving trees (along with our cruiser bikes), and enjoying the fluttering of a profuse amount of butterflies that seem to be following me around lately. This afternoon, two yellow and black-winged beauties actually ran into me in their fit of play. It was a delight to be touched by such divine little creatures. A butterfly can truly entrance me and bring me to the present moment as I watch their beauty - so free and authentic. What we forget is their struggle that comes first in the cocoon, only making their transformation that much more amazing and breathtaking.

Speaking of amazing...I wish you a wonderful 4th night filled with the vision of shooting stars, colors and loud pops!

Happy 4th of July!

Roasted Carrots ~

2011-06-21T16:25:00.000-07:00

Happy Summer! Today is officially the start of the sunshine season; Summer Solstice.

So here's my summer news - Gluten-Free Bowl of Soul is back, with more soul and more fun stories, recipes, restaurant recommendations, etc. We (the blog and I) just needed a brief...(well, not so brief) hiatus to regroup and find our collective selves, spirits included. We thank you for your patience and understanding. You see, sometimes life's journey comes between a person and their creative juices, only to find out later that the interruption was of course, by design to help foster even more creative goodness and inspiration.

Carrots have inspired me this June...funny, huh? Recently I picked up the June issue at an airport, of Bon Appetit with Ms. Gwyneth Paltrow on the cover eating one of her pasta dishes. The issue is loaded with delicious recipes, stories, tips, and one particular recipe for roasted carrots that caught my eye. You think...awww, roasted carrots...how exciting can that be, right? Wrong!

I've been picking up fresh, organic carrots now every Saturday at Farmer's Markets and roasting up a storm. Now, I know what you are thinking..."It's too hot to be roasting in the kitchen in June"...well, I'll just say in response, where else are you going to sacrifice a little bit of cool air in return for 475% of the RDA's recommended serving of Vitamin A in just one bunch of little carrots, huh? Amazing! If we could only teach everyone in America (Jaime Oliver's Food Revolution is trying) the true importance of eating what the earth provides for us, packaged in a rainbow of gorgeous colors, flavors, intensities, value...it's pure abundance. To know and appreciate the value of real food is a gift to be shared.

So, here's a super easy, delicious recipe that I'm hooked on for roasted carrots with dill. I have of course, added my own little spin to these leggy, tangerine-colored beauties, as I'm sure you will too.

Roasted Carrots With Dill:
Serves 2-3 (depending upon how many you are willing to share - I can eat them all!)

- 1 Bunch of large carrots

- 2 Tbsp. Olive oil

- 1 Tbsp. Unsalted butter or herb butter

- Sea Salt

- Freshly ground black pepper

- 1 Tbsp. chopped, fresh dill

In a roasting pan, toss 8-10 large carrots with enough olive oil to coat the top. Top with 1 Tbsp. unsalted butter (this is where I use dill or garlic butter). Cut butter into small pieces, kosher (sea)salt, and freshly ground black pepper. Roast in a 425 degree oven to desired tenderness, then turn the broiler to high and cook carrots until lightly browned. Sprinkle 1 Tbsp. chopped fresh dill over carrots.

We (the blog and I) would love to hear what your favorite way(s) to prepare and eat carrots is...please send in your recipes and ideas.

Happy Summer everyone!

Blossoms Abound ~

2011-05-06T10:27:00.000-07:00

As I gazed out my window this morning I was stopped in thought by the vision of these gorgeous blossoms that have suddenly come to life. The light was perfect, so I quickly grabbed my camera and skipped outside to try and capture the beauty of these sweet, delicate pedals and blossoms through my little lens.

The sunlight reveals beauty to us each and every moment of the day, but it's up to us to stop and take notice of what's being illuminated before our eyes. It is a gift to be halted from our mindless chatter and brought front and center to the present moment. The power of one blossom. It's the same in life and in our relationships. Stop and notice the ones you love every day. Compliment them, as you would a beautiful blossoming flower and relish in the beauty of spirit. Imagine the shift of light on our plane, and the amount of joy that would abound every day if we would remember this one, small and powerful sentiment.

This post and photos are dedicated to my Mother in honor of Mother's Day on Sunday. My Mom is so beautiful in spirit, both inside and out. Her love and patience continue to teach me to grow and become a better woman every day. I admire her essence and faith, which guide my family through the light and dark to joy.

Let's all stop to remember the incredible women who gave us life and say...Thank You.

Happy Mother's Day weekend!

Homemade Chicken Salad & New Books ~

2011-04-04T13:25:00.000-07:00

Lately, I've been cooking much more...like the old days, and really feeling the creative juices starting to flow once again. Part of the inspiration I must say, is due to the awesome package of new gluten-free and regular cook books that good old Amazon delivered to me the other day. There is just something so special about opening up a package of books, smelling that new-paper-smell, and diving into each cover like it's a gift just waiting to be discovered under the Christmas tree. Some of these books I've had sitting in my "shopping cart" just waiting for the right time, while others I've discovered more recently through on-line reading.

I've followed BabyCakes NYC success since they opened in Manhattan a number of years ago, founded by Erin McKenna. I have to say, I'm a little envious of her rise to success, having always wanted to open my own gluten-free bakery. The great news is they now have locations in Los Angeles too, so shipping their yummy treats is much easier and less expensive. Erin's cookbook titled after the shop, "BabyCakes" is mostly vegan but does have quite a few gluten free goodies to make and eat - I really can't wait to delve into this pretty little book and start baking away. The next time I'm in NYC, BabyCakes is one of the fist stops on my list!

The other gluten-free lovely that arrived is titled, "Blackbird Bakery Gluten-Free," by baker Karen Morgan. I love this hard back for its gorgeous photos and perfect size, along with what look like some really delicious and mouth-watering treats. The recipe that really caught my eye, being the huge lemon fan that I am, was the lemon and rosemary buttermilk cookies with lemon icing...delish!

Moving away from strictly gluten-free, I am anxious to sit down with a nice cup of tea after work and dive into "Urban Pantry," by Amy Pennington. I first learned of this book from Gwyneth Paltrow's blog, GOOP, where she listed some of her favorite cookbooks. There's even a article out by the Christian Science Monitor regarding how Ms. Paltrow's mention of this insightful book helped it reach such success...and though I would love to hate her (just kidding), I can't...she's too cool and shares too many of the same joys and pleasures in life that I do, which is hence, why I also bought her inaugural cook book that was just released titled, "My Father's Daughter."

After work the other night, I nestled up with my favorite tea and literally read every single page of this beautiful book. I was especially moved by a certain page where Gwyneth paid tribute to her father and reflected upon a special dinner they shared together, their last, in Tuscany. I've shared a similar moment with my father, though thankfully, not my last. The love and admiration that she radiates towards her father is exactly how I feel about my amazing dad and in that moment, I had tears in my eyes...and yes, my stomach was growling, as well. It's a well-done book with a great layout and really interesting, fun recipes that even we "non-celeb" cooks can put together in our not-so-glam kitchens.

So there you have it...some great reading and creative, yummy dishes and desserts to inspire and feed. This week I decided on a whim to create a homemade chicken salad. I had an idea in mind because really, how tough can this dish be, right? But I wanted to create something with a tangy flavor that was nutritious and organic.

This dish would make for a great summer salad and definitely can feed a larger group when you just double the ingredient list. I even ate the leftovers for lunch the next day and the flavors were still fresh.

Homemade Chicken Salad ~
Serves 4

- 1 Head of red butter leaf lettuce

- 1/2 Cup of red seedless grapes

- 3 Large organic chicken breasts, or 4 medium

- 1/2 Cup of feta cheese

- 1/4 Cup of fresh walnuts, halved

- 1 Small Jar of Best Foods Mayonnaise(it's GF) - Will use two measurements

- 1/2 Cup of favorite Dijon mustard

- 4 Sprigs of fresh rosemary

- 1/4 Tsp. dill

- 1/4 Tsp. garlic salt

- 1/4 Cup Balsamic vinegar (which ever brand you love)or white wine vinegar

- 1/4 Cup Olive oil (I love Spanish oils but any you love will do)

- Pinches of sea salt and pepper to taste

- 1 Tsp. sesame seeds

Marinade:

The first step is to combine in a small bowl a 1/4 cup of mayonnaise, 1/2 cup of Dijon mustard, a splash of balsamic (to taste), 2 Tbsp. olive oil and salt and pepper. Whisk the ingredients together and taste. Add more of any particular ingredient to your liking. Baste the chicken breasts with marinade on both sides.

Lay chicken flat on a non-stick baking dish and add sprigs of rosemary. I shucked the sprigs all over the chicken then placed the remaining two sprigs in the baking dish for extra flavor. Sprinkle chicken with dash of garlic salt. Bake chicken at 350 degrees for 45 minutes. Set aside until cool, then chop in bite-size squares.

Wash and chop lettuce and place in a large serving bowl. Wash grapes and halve them. Place in side bowl. Chop walnuts in half and place in own bowl. Feta, the same.

Take 2 large Tbsp. of mayonnaise and mix in bowl (this will be the dressing for the chicken and ingredients) with 1 Tsp. of Dijon mustard, another splash of balsamic, 1 tsp. olive oil, salt and pepper. Depending upon the tanginess you desire, use more or less balsamic or white wine vinegar. Whisk together then pour over chopped chicken and blend all together. After, add grapes and walnuts to chicken and mix.

Final step, add chicken mixture to lettuce and mix / fluff together until ingredients are evenly dispersed. Sprinkle feta on top, sprinkle on sesame seeds and serve. My version required another splash of balsamic/olive oil mix to the lettuce just to give it an extra something.

Enjoy and if you find other fun ways to modify this salad, please share them with us at Gluten-Free Bowl of Soul.

Next week - A flavorful restaurant review

Edible Nutrition ~ Living Gluten Free

2011-03-15T08:27:00.000-07:00

Be sure to pick up the new spring 2011 issue of Edible Reno-Tahoe Magazine at Whole Foods in Reno or at a ton of other locations throughout Northern Nevada/Tahoe. Not only does this beautiful issue highlight women involved in the local food movement of No. Nevada, featuring fellow Basque-o Nicole Sallaberry, (co-founder of the Great Basin Community Food Co-op in Reno) on the cover, along with a great story on free-range eggs, but my gluten-free article, Edible Nutrition, Living Gluten Free, is also featured on pg. 22. The goal of this article was to provide readers who are either Celiacs or avoid gluten in their diet, a guide to eating and shopping safely and gluten-free throughout Reno and No. Nevada. We have more resources than one might have previous thought. If there are other restaurant locations or great finds not included, please let me know so we can continue to grow this list.

It's such an honor to be included in this magazine and my good friends, editor/creator Amanda Burden, and her fabulous photo partner, Jaci Goodman have put together once again...one fine publication!

Pick up your copy today and enjoy a wonderful read and serves as a great resource guide that will further enhance life and great eating in No. Nevada.

Cheers!

Blue Sky Snow Day ~

2011-02-28T15:03:00.001-08:00

It's such a beautiful day to admire the gifts of nature and to be so grateful for such a blue sky!

Spinach with Quinoa ~

2011-02-09T03:58:00.000-08:00

So I am kind of on this spinach kick lately as you can see. I'm a huge fan of spinach and love using it in so many dishes, salads, soups, sautés, you name it. There's something magical about cooking an entire head of spinach in a sauté pan and watching it shrivel down to a handful of goodness, toasted with garlic and olive oil.

My favorite grain now is quinoa and I also find ways to use it with many meals. I've often created salads with both quinoa and spinach, along with some feta cheese and toasted walnuts, and just recently found an improved version of my salad creation in Sunset Magazine. A reader had added some lemon and red chili flakes to my same salad, creating a zestier version that's really quite delicious and so easy to make for lunch or as a side dish for dinner.

Citrus, quinoa, and spinach salad ~
Serves 4 to 6

- 1/2 Cup quinoa (I really like Ancient Harvest brand)

- Zest and juice of 1/2 lemon

- 1 1/2 Tbsp. olive oil

- 1/2 Tsp. red chili flakes

- 1/4 Tsp. kosher salt

- Pinch of pepper

- 6 Oz. baby spinach

- 1/4 Cup sliced green onions

- 1/4 Cup crumpled feta cheese

Cook quinoa according to the package directions. Meanwhile, whisk together the zest, juice, oil, chili flakes, salt, and pepper in a large bowl. Then add washed spinach and onions. Mix in the warm quinoa and sprinkle on top of the salad with the feta.

Easy. Delicious. Healthy. Gluten-free!

Growing Pains ~

2011-01-25T02:41:00.000-08:00

Change and growth help to make the world go round. They allow for life to spring forth and the sun to shine down upon us each and every day as our planet spins around the solar system, yet they are also the verbs (to change; to grow), that can cause pain and fear, trepidation and angst, are they not?

I've been in the middle of huge change and painful, necessary growth for some time now. There are times when life calls from the depths of our souls and though we might try to deny those faint cries, eventually, they surface and we are faced with choices, paths, and decisions. The hardest part for me is in needing to take a journey of growth that's calling, yet wanting those I love the most to come with me. To keep up…that's not fair. Growth is a journey one can only take alone, in a sense, and asking those we love to follow not on their own accord, is pushing for changes and outcomes that are not yet ours to know. I'm learning that real love is the kind that lets go, sets free and does so with only the most honorable of intentions. Yet selfishly speaking, also hoping that the ones we love might see our change, my change, and are inspired to sprout new buds of their own. It would be really nice if they were to sprout buds in a similar direction and meet again in the sun, heads turned toward the light in symmetry. One can only hope, believe and maybe inspire, knowing that in life we are all both teachers and students throughout the journey. Being mindful of that simple and profound fact is in itself, a magnificent lesson to honor.

I've learned the hard way that if we don't take a chance, step out from behind our shells, our protective armor and hiding places, then we can never truly be immersed in light. Be seen. Vulnerability equals clarity and light. It is such a hard path at times, choosing ourselves and walking forward towards the emptiness. Sometimes that's what having Celiac Disease feels like to me. You can either embrace the differences we face and jump into a life of challenges and joy, or stay stagnant on the side of the pool, treading water waiting for a life vest to be thrown in. We all tread water most of the time, but it's in the crucial moments when we choose to either reach for the end of the pool, gasping and choking and pushing our way there, or remain clinging to the wall with our safety belt on.

Having a disease that alters the way you view every morsel of food is put into your mouth, your body, is much more psychologically challenging than most can comprehend. I find myself constantly weighing the risks of eating in new locations or food prepared by someone, even in-kind whom I have to trust, knows what they are doing.

With all the new gluten-free products available on store shelves it has become "enjoyable" for a Celiac shop for food. I've become keenly aware that there's now a certain level of comfort a Celiac can acquire, stocking pantry shelves with goodies and supplies, buying take-away pizzas, baking Betty Crocker cookie mixes, you name it. It's funny to me how quickly we humans can grow accustomed to abundance and how painful it becomes when that abundance fades or is no longer available. We love ease and why wouldn't we? Transitioning from less to more is essentially how the world is set up to thrive, and as I look back over the past ten years of life living with Celiac Disease, I see clearly how growth of a product, of a line of crackers, of the gluten-free industry is propelling so many who live sans-wheat to a different level of comfort, of life. Is it better this way? Probably, but what defines "better?” In my humble opinion, as long as the new-found abundance of gluten-free products don’t cross over into “junk food,” and are able to remain true to some authentic form of nourishment, and that we Celiacs are reminded to cook fresh foods, not falling into the tundra of “frozen foods,” then what’s transpiring is better and actually, really great. Imagine being a celiac toddler who will have the distinct advantage of growing up her entire life with safe food, that’s readily available. Growth.

As my world view adapts and changes in the midst of my growing pains, I feel the instinctive need sometimes to seek shelter and rest. Then I watch a sunflower. Even when the skies are cloudy and dark they will instinctively seek the sun’s rays. Through whatever Mother Nature throws at them, they turn their magnificent heads upwards and stretch towards the light.

What could be more inspiring, more beautiful or more challenging?

Use the Force. Seek the light.

Spinach and Radicchio ~

2011-01-12T07:44:00.001-08:00

What's your first memory that comes to mind when you hear the word spinach? For me, it's the immediate picture of Popeye the Sailor man, from the cartoon with those metal cans of spinach being consumed whole by Popeye in moments of peril, when he needed instantaneous strength to ward off any evil-doers. It brings a smile to my face just remembering him gulp-ing down those cans of spinach, which always and miraculously migrated directly and immediately to his biceps, suddenly bulging to life with strength...if only the spinach I eat would offer me those same dynamic effects!

All kidding aside, I do love spinach (and kale) and try to cook it often and incorporate it into my diet through a variety of recipes. Spinach has quite a robust history for such an unassuming, flowering plant. Spinach is thought to have originated in ancient Persia (modern Iran). In AD 827, the Saracens introduced spinach to Sicily. The first written evidence of spinach in the Mediterranean are in three tenth-century works...but here's my favorite tid-bit... after it arrived in Spain, by the latter part of the twelfth century it was nick-named the "captain of leafy greens," by the great Arab agronomist Ibn al-'Awwam. Isn't that the truth, though it's going to have to duke it out with Kale first, for that title.

My most favorite way to cook and eat spinach is finding it fresh from someone's garden - No store-bought brand can really compare unless it's truly organic. Recently, I cooked up some spinach and mixed it in with some gluten-free pasta and sun-dried tomatoes for a tasty and nutritious meal.

Spinach & Sun dried tomato pasta ~
Serves 4

- 2 Heads of fresh spinach, washed, sliced and stems removed

- 3 Cloves of fresh garlic

- 1/2 Cup sliced or chopped sun-dried tomatoes

- 1 Bag of gluten-free pasta (I used Penne)

- 4 Tbsp. olive oil

- Salt and pepper to taste

- 2 Tbsp. fresh, grated Parmigiano

Sauté the sliced garlic in olive oil until soft then add the sun-dried tomatoes and cook until both are tender. Add spinach and some salt and pepper. Cover with lid after mixing together and let simmer until spinach is wilted and cooked down. Continue mixing ingredients while sautéing as to not stick to pan. When cooked, set aside with lid on.

After the pasta is cooked to your liking, drain, and add a dash of olive oil with salt. Then in one large bowl add pasta and the sautéed spinach mixture from the pan. Mix together and add fresh parmigiano. Serves four.

Another beautiful and nutritious veggie that I'm beginning to become more fond of is Radicchio. Its gorgeous purple leaves are so enticing and can be cooked and used in such a variety of ways, many of which I haven't a clue yet. I know it's great in risotto's and tossed in different salads to add a bit of that chicory flavor and color. It's also wonderful grilled with olive oil, which is how I like to prepare it; simple and can be served alone or serve with a roasted sausage or milder meat.

Grilled Radicchio~
Serves 4

- 1 Head of Radicchio, leaves washed and stems trimmed

- 2 Tbsp. of olive oil

- Refined Sea Salt to taste

Place washed leaves onto a heated grill, BBQ or sauté pan (med-high heat). Allow leaves to wilt and brown but NOT burn. Quickly remove, drizzle with olive oil and a dash of sea salt. Serve.

The more years that pass living life as a Celiac, the more I realize the value, nourishment and safety in cooking and eating a multitude of fresh vegetables. Bust out of your cooking comfort zone and try some new and "strange" veggies that you don't normally cook. There are truly so many colors, shapes and amazing flavors of veggies in your produce department just waiting to be picked and brought home for dinner.

Bon appétit, gluten-free style!

The Smell of Christmas ~

2010-12-17T15:51:00.000-08:00

One of my brother and my most favorite memories at Christmas time has always been the weekend we would spend making and baking sugar cookies with our mom. It was always a joyful tradition in our home, fostered by my grandmother and mother's love of baking...especially, during the holidays.

It was always a thrill to put on comfy baking clothes while our mom would play our favorite Christmas music in the background, the oven would be warming and we would lay out all of our candy decorations; sprinkles, colored tube frosting and of course, our prized holiday cookie-cutters. Our mom had boxes of these things, and it was such a thrill to pull the gingerbread men, angels, snowmen and Christmas tree shapes out each year as we were preparing the dough, sipping hot cider and dreaming of the moment the dough was ready to eat...raw, that is! I can still taste that holiday goodness filled with gluten, and remember how my mom taught us to always roll the rolling pin with flour to keep the dough from sticking, ensuring our little characters would soon come to life inside the oven.

I still miss those warm and special cookie-baking weekends at Christmas time. Once I was diagnosed with Celiac, baking our lovely sugar cookies sort of took a back seat. Ten years ago it wasn't that easy (or tasty) to whip up a batch of gluten-free sugar cookies. My mom being the lovely woman that she is, never felt it was fair to continue baking those spongy, aroma-filled sugary treats, knowing that I could not fully partake in the fun.

With that said, there are now so many more options for baking delicious gluten-free cookies that actually rise and hold some form of softness. I've been experimenting a bit with some recipes, longing to reestablish this lovey family tradition once again for not only myself, but to share with my precious niece and nephew. It's just such a memorable occasion...to gather family in a kitchen and create something delicious and filled with love...and lots of frosting!

Here's a new favorite that I really love from Gluten-Free Girl's site:

ROLLED SUGAR COOKIES, adapted from The Joy of Cooking

- 1/2 cup sorghum flour

- 1/2 cup tapioca flour

- 1/2 cup potato starch

- 1/2 cup sweet rice flour

- 1/2 cup amaranth flour

- 1 teaspoon xanthan gum

- 2 teaspoons baking powder

- 1/2 teaspoon salt

- 8 tablespoons (1 stick) unsalted butter, at room temperature

- 1/2 cup sugar

- 2 eggs

- 2 teaspoon vanilla extract

- Pinch fresh nutmeg

Combining the dry ingredients. Place all the flours in a medium-sized bowl. Whisk them together. Slowly, sift them through a fine-mesh sieve into another bowl. Add the xanthan gum, baking powder, and salt. Whisk together. Set aside.

Creaming the liquids. Stir the butter (or let the beater attachment of the stand mixer do it for you). Add the sugar and cream them together until they are just combined. Add the two eggs and vanilla extract and beat for a couple of minutes more. Throw in the pinch of nutmeg and stir one last time.

Making the dough. Sift the dry ingredients into the liquids, one cup at a time. When the entire mixture is combined and well integrated, you are done. It should be a thick batter, not entirely stick to the touch, but not as stiff as traditional rolled cookie dough. Wrap in plastic and refrigerate overnight.

Baking the cookies. Take the dough out of the refrigerator and let it come to room temperature. Don't let it reach complete pliability. The dough should still be rather stiff from the refrigeration. Preheat the oven to 375°.

Roll out the cookie dough between two pieces of parchment paper (saves on gluten-free flour on the board). This dough doesn't go paper thin, so you'll have cookie with a bite to them. Cut out with your favorite shapes.

Bake for 8 to 12 minutes, depending on your oven and how crisp you like them. Let them cool for 10 minutes before eating them. I know. Try.

Makes about 15 to 20 cookies, depending on the shapes.

A very Merry Christmas and Happy Holidays to you and yours!

Abundantly Thankful ~

2010-11-23T10:22:00.000-08:00

As the snow swirls about outside and the winter wind has let us know of its presence and persistence this week, if feels as though it's time to surrender to the season. I'm a skier and don't mind seeing the white fluffy stuff beginning to accumulate all around, though I have to say this year in particular, I'm just not thrilled about being cold! But as we all transition into winter we are reminded once again that Mother Nature is really in charge and the blessing of our region with a beautiful blanket of snow so white is inevitable and well-received.

With the hustle and bustle of Thanksgiving this week and many of us traveling to see family and friends, I feel that it's so important to take a breath and take stock in all of our blessings, big or small, with the best blessing of all being the gift of life. Before I subject myself to being groped at the airport tomorrow and face the thousands of other annoyed travelers crying, "just give me the x-ray machine," I'll try to adjust my attitude and be thankful somehow for the fortune of being able to fly...on a plane. I mean really, it's still amazing to me how we all take jumping on a machine that flies through the sky for granted, choosing to complain about a myriad of inconveniences that plague travel these days...no domestic food service, lack of quality peanuts and hey, paying for an airplane blanket now! While these are all truly justified complaints (wink), when we take a step back from all the abundant conveniences we have come to know as "normal" I'm reminded of just how many souls there are living all around the planet, and in our very midst, who will never set foot on an airplane and whom are simply surviving in this beautiful, tough world we all share and call home.

Lately I've been in the mood to purge all of my belongings, rummaging through every closet, drawer and dresser realizing that I have too much - like way too much. It seemed like the perfect time of year to recognize all that I own and then share my abundance with others. As I compiled my clothes and shoes I was almost embarrassed by the volume of what I have accumulated over the years, somehow perhaps feeling "entitled" or "in need" of these material possessions - it's a farce folks. I've been blessed to have traveled a fair amount thus far in my life, and it's glaringly obvious to me that as Americans we are rich beyond our means. I don't mean money in the bank or fancy cars (though that's around us), I simply mean that we are taught to and able (more easily than other societies) to accumulate goods and products at every turn. Have you checked your mailbox lately? The ridiculous amount of catalogs, e-blasts, sale coupons, Black Friday frenzy...my goodness, it is insane to me. I've become increasingly aware that our society literally force-feeds all of us to spend, to need, to buy, to WANT. So as part of my purging process, I have also canceled catalogs and e-mails and decided to live more like the those I know from other countries - where the simple philosophy of, "less IS more" is now guiding my way. Perhaps it's my age or some small trinket of wisdom that's crept in on the journey, but living with less truly feels like the pathway to authenticity.

It's tough to transition from soulful cleansing to gluten-free gorging, but here goes...Not really. The same philosophy can also apply during a Thanksgiving feast. There's only so much food we can really consume in one day! My family has decided to pair down our gluten-free Thanksgiving dinner this year, focusing on quality food and time together vs. 20 appetizers and waaaaay too many desserts that we had grown accustomed to during the years when my dear grandmother/chef was still with us.

I love deviled eggs. This recipe that I found in this month's Sunset magazine is gluten-free and a winner. I'll be preparing this on Thanksgiving as part of my GF appetizers, sure to please everyone!

Mediterranean deviled eggs ~
Serves 8

- 8 Large eggs

- 3 Tbsp. mayonnaise (GF of course)

- 1 1/2 Tsp. Dijon mustard

- 1 1/2 Tsp. white balsamic vinegar

- 1 1/2 Tbsp. each coarsely chopped kalamata olives and capers

- 2 Tsp. chopped flat-leaf parsley

1. Put eggs in a large saucepan and cover with water. Cover pot and boil 12 minutes. Drain and rinse with very cold water to cool quickly.

2. Mix mayonnaise, mustard, and vinegar in a small bowl. Peel eggs, then slice in half. Separate yolks from whites and put whites on a serving plate. Stir yolks into mayonnaise mixture. Gently mix in olives and capers.

3. Fill whites with yolk mixture. Sprinkle tops with parsley.

4. Dash of smoked paprika optional.

I'm a huge fan of raw nuts of any kind - they are packed with so much goodness and make a perfect warm appetizer to serve for any holiday gathering. This one is a particular favorite.

Toasted herbed almonds ~

- Combine 2 cups raw almonds

- 2 Tbsp. sea salt

- 1 Tbsp. finely minced rosemary

- 2 Tsp. olive oil.

Roast all ingredients on a sheet pan for 10 to 12 minutes at 350°. Serve in bowl.

I believe that it is so important to be thankful for every meal and not simply to give thanks on Thanksgiving. Eating and cooking gluten-free over the years has truly taught me how to appreciate every bite of safe food I'm fortunate enough to eat and has made me so aware of the value of good nutrition.

I am constantly reminded of a story told to me in years past by a dear friend in Santa Barbara who is a Chinese/holistic healer. She had once seen an art exhibit on display in Paris of actual photographs of food that had been "blessed" or prayed over in some way prior to being ingested. The exhibit featured photographs of the chemical components and molecular structure of the food before it was prayed over (by no particular religion) but simply given thanks for by someone, and the same foods photographed after. I too, later saw the exhibit in Paris and upon viewing this incredible display of art and life before my eyes, was transformed by the power of giving thanks for even the smallest meal. You see, there was actual scientific proof of how the foods that were prayed over had been chemically transformed and manifested - It was simply astounding.

The power of gratefulness.

Happy Thanksgiving and blessings to you...and don't even think about sneaking a tiny peace of bread or pie that's NOT gluten-free!

Fall Feature ~

2010-11-04T15:01:00.000-07:00

Now that Halloween has passed and everyone has recovered (hopefully) from their sugar high, it's time to stomp around in the crunchy, colorful fall leaves blanketing the ground and feast our eyes upon the day of feasting, Thanksgiving. I can't believe that I just wrote that - wow. Personally, I'm not thrilled about the holidays being right around the corner nor the fact that Daylight Savings pummels us this Sunday...can you say dark before we even leave work? Let's put it this way...my Hawaiian tan that I worked very hard to achieve has faded as quickly as the passing daylight.

Speaking of topical islands...Here's some fun news...I'm the Featured Travel Review for the month of November on the Gluten Free Travel Site.com's web site and blog. It's an honor and always fun to write about safe places to eat, gathered while traveling and exploring new cities and restaurants. My reviews are about some of the wonderful restaurants we ate at in Hawaii waaaaay back in September - My goodness...it's been two months already passed. Have a read and jump on a plane to try these wonderful restaurants. The Big Island of Hawaii is my favorite and truly rocks...literally, as in Lava Rocks everywhere!

I really like Karen Broussard's Gluten Free TravelSite.com and Blog - it's a great way to read all about restaurants around the country and the world submitted by regular customers just searching for safe and delicious gluten-free dining. If you submit interesting and informative restaurant, hotel, cruise or resort review and yours are chosen to be featured, you'll also win great gift cards and discounts to a favorite restaurant.

Be sure to create an account and start submitting your reviews today!

Another bit of tasty news...I finally visited Haven on Earth Bread & Bakery Co. a.k.a...a Gluten-Free bakery in South Reno on Double R Blvd. It has that "real bakery" feel and it's loaded with all kinds of breads, muffins, doughnuts (Yes!), cookies and pastries. I picked up a couple of really yummy sweet rolls and two loaves of bread; focaccia cheese and whole grain. They also serve lunches now and I was pretty impressed with their menu. I'll be visiting again soon as I do my eating research in preparation for a gluten-free article I'm writing for the spring issue of Edible Reno-Tahoe magazine - very exciting, so stay tuned.

Say adios to those carved pumpkins folks, don your apron and get ready to start baking Pumpkin pies! And if anyone has a favorite recipe that's gluten-free and will be featured on your Thanksgiving table, please send it my way. We'll be posting our favorites!

Gluten-Free Halloween ~

2010-10-25T16:15:00.000-07:00

The spookiest day of the year is just around the corner, Halloween - isn't that hard to believe? I have such fond memories of trick-o-treating through our Northern California neighborhood as a kid, buckets bursting over the top with candy as my friends and I safely made our way up and down every street in our neighborhood...ahh, the good old days.

That was long before I was diagnosed with Celiac and wouldn't have had the slightest clue about all of the ingredients wrapped up inside each piece of candy. At that time, it was our parent's job to search for opened wrappers or something that looked "suspicious"...but gluten, heck, that was the least of our worries. Come to think of it, I didn't even know what gluten was!

Oh how times have rapidly changed. Now Halloween for a Celiac child or even us big kids means diligently reading wrappers and ingredient listings to ensure that no trace amount of gluten sneaks in. I've found some fun and information articles about safe Halloween candies, some tips for enjoying this holiday safely and gluten-free, along with some fun homemade recipes sure to please the most particular goblin or Superman.

- Gluten-Free Safe Candy List

- Five Tips for Enjoying Halloween Safely

- Ten Gluten-Free Yummy Candy Recipes

- Fun Gluten-Free Halloween Foods

Have a safe and fun Halloween everyone!

Fresh Start...

2010-10-10T20:23:00.000-07:00

I'm on my way back from the dark depths of gluten intoxication, having not eaten much for a solid week...but greatly looking forward to some solid and substantive nourishment. Slowly but surely, I'm reintroducing some protein back into the old diet and soon I hope to be eating some fresh veggies and salad, my main staple.

The sun is shining again this week (literally) after a deluge of rain that lasted for days giving the fauna and flora a greatly deserved and needed dose of moisture. It seemed that the darkened sky was reflecting my state of being and health, but honestly, I didn't mind the thunder and downpours...what I did mind was the debilitating brain fog, stomach pains and nausea. I'll be happy when all three decide to move, on like the passing of a storm.

The week before I dared sip a virgin Bloody Mary, I had ventured to my hometown of San Francisco for the weekend with my mom to hit the Farmer's Market and visit some dear friends. I was delighted to discover Mariposa's new kiosk in the market packed with delicious gluten-free sweets, cookies, and breads - Yeah! I bought some yummy Russian tea-type cookies and two loaves of their brown rice loafed bread that I had been using to make some bruschetta.

Flavorful Bruschetta -

- Just toast the sliced pieces of bread, drizzle with olive oil, toss on some baby Roma tomatoes, add fresh Basil, and drizzle some Balsamic vinegar...then it's mangia mangia time!

This other pretty salad is a fall staple for me - and I love throwing on some fresh walnuts, cranberries, pumpkin seeds and eating up this season's fantastic tomatoes - how lucky we are to taste such little morels of nature just bursting with flavor and zest.

If you are looking for a quick and nutritious lunch or addition to your dinner entree, whip up this fall salad and enjoy:

Fall Salad: Serves 2

- Red Butter lettuce, half head washed and separated

- Fresh-roasted Chicken - cut into pieces and use as desired

- Ripe avocado - I just use half for myself (serve amount desired)

- Feta Cheese - Sprinkle 1/2 cup over lettuce

- Baby Tomatoes - Halve, distribute over salad - I'm in love with the orange ones!

- Nuts - I like to sprinkle 1/2 cup of walnuts, pumpkin seeds or sunflower seeds on the salad for extra crunch and nutrition

- Dried Cranberries - Use 1/4 cup - sprinkle over lettuce

- 2 Tbsp. Olive oil - Drizzle over salad

- 4 Tbsp. Fig Balsamic - Drizzle over salad (I use this stuff on everything!)

- Salt and pepper to taste

- This is also a perfect time to slice a few pieces of your Mariposa bread, toast and drizzle with olive oil

Enjoy and keep an umbrella handy - it is fall, you know.

The Struggle...

2010-10-03T17:16:00.000-07:00

I'm definitely riding the ebb and flow of life's waves each and every day, bringing sunshine and brilliance at times, while other moments or days, struggle and darkness. This is one of those days. I could blame it on the rain and damp air, but that wouldn't be at all fair to Mother Nature who has gifted us with this abundance of moisture. No, it's the damn gluten's fault...and I'm angry and struggling to find the peace within that normally accompanies my daily journey as a Celiac - except on days like this one, when my body is fighting to make heads or tails of the enemy within.

Last night was one of excitement, laughter and joy. I haven't laughed as hard as I did in a long time during Anthony Bourdain's appearance at the Lake Tahoe Food and Wine event at Harrah's. It felt great to belly laugh, and being a huge fan of his, along with my good friend and mother who were also in attendance, it was such an exciting treat to see this man in person spouting out his true gift of lingo, humor and wit...along with his insane knowledge of travel and food.

Leading up to this fun night out, we ladies met for dinner before the show. As my friend and I bellied up to the bar before our meal, our drink of choice turned out to be virgin Bloody Mary's. My dear friend is pregnant, so I decided to accompany her choice of beverage, not ever being able to drink a Bloody Mary before due to its main, non-virgin ingredient, Vodka. We discussed the ingredients of a Bloody Mary sans alcohol, and some tomato juice, Tabasco sauce, salt and pepper with a twist of lime, some olive and an onion seemed harmless enough and a welcome treat. This is the part where I can plead no-contest, or fall back on my naivety, seriously not realizing or knowing that Bloody Mary's most likely consist of and come from a MIX in a fricken bottle that's well, full of crap ingredients. So after about four sips of this tasty drink I started to worry, believing for a moment that "this tastes too good and flavorful to be safe, is this possible?" Little did I know that 15 minutes into my non-alcoholic drink the damage had already been done. We asked the bartender at that point to clarify what was in this drink - As he handed me the bottle my eyes were immediately transfixed on the list of over 20 ingredients (and not all good, let me tell you) with the second to last being "wheat - soy" and immediately below that, an allergy listing calling out "wheat." In an instant, my heart sank far below my bar stool and a wave of panic reverberated throughout my body as I began to pray that the large amount of ice in the glass had diluted or aided my gut in some way. I immediately slid the drink away and could see the fright in the bar tender's eyes as I politely demanded a glass of red wine, which in the past has at least tempered the immediate affects of the gluten's drastic hold on my innards.

Here's where my anger has entered in today - What the hell? I mean, they put gluten/soy sauce in a simple tomato mix and after only a few sips, I loose yet another day on the calendar to being holed up in my house, reeling from an accident. This is not my pity party, it's just me being really pissed off about the pathetic lack of education in our country regarding additives and adding wheat to every product known to man, and we the Celiacs having to fight the good fight each and every second, still being accidentally poisoned while constantly on-guard. I'm just really tired of the basic garbage that is added, filled, mixed and used in the vast majority of American food products and the obscene lack of knowledge that every restaurant in this great country possesses when it comes to not killing a Celiac!

Okay, I'm ranting and allowing my emotions to write the majority of this post, but come on, aren't any of you out there feeling a similar level of disdain?! The other issue coming in to play here is that I'm frightened. After a record 14 months of zero gluten poisoning incidents, my streak has sadly ended and I am again reminded that it only takes a tiny amount of ingested gluten to send my body into a state of confusion and pain. God forbid I even encounter a large accidental dose. I'm pretty sure that would equal lights out for me.

I could summarize some thoughtful anecdote about how at least I don't have cancer or have to deal with a myriad of other horrible illnesses and that is very true, but today I'm not going there. I'm just mad. I hope you understand.

At this point I'm thinking of taking Tony Bourdain's advice...and just doing shots!

Summer Light, It Is a Fadin'...

2010-09-21T15:40:00.000-07:00

As the last days of summer quietly slip away like sand through toes on a beach, I have stopped to notice the change in the light and temperature that has subtlety come upon us - oh summer, why do you leave us so soon?

Even the air is changing from the "smell of summer" to the transition of crisp, fresh morning breezes and cool evenings that still carry that hint of warmth left behind from the sun's rays that heated the earth during the daylight. Fall is my favorite time of year, though I'm never in a rush for it to arrive, as I've learned to live each day to the fullest and in the moment, never looking too far ahead any longer to what "might be"...

With the thoughts of hunkering down and lighting candles during upcoming fall evenings, as darkness befalls my little home at a much earlier time now, I'm very anxious to read more and more and COOK more and more...and, to purchase Shauna Ahern and her hubby's (The Chef)new cook book that just came out titled, "Gluten-Free Girl and The Chef." Shauna, aka...Gluten Free-Girl is a great writer. I love her blog and really enjoyed her first book. At times, I felt as though I was reading my own life-story and struggles with Celiac Disease before my diagnosis. I've been lucky enough to "friend" her on Facebook and we've chatted a few times. She really seems like a quality person doing a lot for the advancement of Celiac Disease, while making many tummies very happy along the way.

Enjoy the last few hours of summertime and be sure to look UP! The change of light is too beautiful to miss.

Blessings ~

Vacation recovery time...

2010-09-17T14:22:00.000-07:00

Aloha!

Bowl of Soul will return from vacation next week. Please visit soon!

Mahalo ~

Camping, Gluten-free Style...

2010-08-27T15:12:00.000-07:00

So, I don't camp. I mean until a recent camping excursion to McCall, Idaho I had not been camping since I was a kid...unless one night of car-camping in Yosemite while in my late 20's counts? No, not really. I'm more of a dare I say...hotel snob. I just love hotel rooms and fluffy beds with high thread count sheets, and super cool bathrooms with the awesome take-home swag that certain hotels leave for you each morning - I can't help it. I think it's a genetic flaw (or not).

Regardless, I was excited to camp again and give this outdoor activity a whole-hearted try! I'm an outdoor gal, really truly...just never felt that comfortable sleeping in a tent in the great outdoors with the impending doom of a bear attack...but that was before our excursion. Another little issue that's held me back from strapping on a backpack with all my wears, was the fear of wondering what on earth I would eat if I was camping in some remote wilderness, solely left to survive on Lara Bars and trail mix...okay, I digress. Drama aside, our weekend trip to McCall was a lot of fun and a chance to put my silly concerns aside, enjoy my very handsome and capable "camping guide extraordinaire," and a gorgeous spot on the map...and the opportunity to grill up some tasty and simple meals that were perfectly gluten-free under the beauty of the stars, while breathing in that wonderful mountain air.

If you've never been to McCall, ID it's worth a trip - just 2 hours outside of Boise and sitting on the gorgeous Payette Lake; it's a wonderful town. There's so much to do - hiking, biking, golf, tennis, boating, swimming...there was even a triathlon taking place the morning we were there. The town is quaint with a new beach/park area for kids and adults. I was impressed, as I hadn't been back in several years and the community improvements were noticable. Sun Valley, ID is my favorite place to spend time...but I have to say that having the Lake to look at and the beach to lounge on, while listening to the waves lapping on shore, was tempting me to spend more time in McCall.

Cooking on this stove was a fun challenge and my handsome guide assured me that it would do the trick. We packed coolers and bags of food picked up at the organic Coop in Boise, ensuring that I would be safe and not stranded with only nuts to eat...like the squirrels camping with us. Our dinner menu consisted of fresh corn (grilled, sort of), fresh asparagus cooked with olive oil and sea salt, and some delicious Aidells organic chicken apple sausages grilled over the stove, not the fire. Though not all of their sausages and products are gluten-free, this particular variety is free of gluten and soy. I've always had good luck with this brand...and they are very delicious. We also popped open a nice bottle of an Idaho wine, Ste. Chapelle Soft Red, and did I mention the yummy plate of appetizers we threw together? Even when camping I've learned that a lovely plate of sliced salami, a nice Monterey Jack and some freshly made guacamole go a long way. As I was preparing the plate, while channeling my minimalist self, it dawned on me how refreshing it is sometimes to be completely out of your element and have to make-do, improvise or be creative - in this case, with basic cooking utensils, a propane stove, and some good old plastic plates. A refreshing change and the finished product was quite tasty.

And seriously, what camping trip is complete without the historic S'more?! Not ours! Gluten-free marshmallows, a good old Hershey's chocolate bar and some very creative thinking to replace the traditional graham cracker, taaa daaaa...Enjoy Life, Eat Freely's soft baked snickerdoodle cookies, were the perfect partner to melt that gooey s'more goodness into.

I'll spare you the details of the rabid, wild animal that forged through our campsite early the next morning and thundered by the tent with such force that...okay, well perhaps I was exaggerating a tinsey bit but honestly, something wild did gallop by our tent leaving me frozen in fear and praying I would have another shot at roasting marshmallows over the campfire in this lifetime. What a wonderful and rustic treat that truly is (the roasting, not the wild beast) - to sit close to a roaring fire, cuddled and warm with nothing between you and your delicate dance with marshmallow and nature's incinerator. There's a real art to the perfect "roast" no? After a few ignited 'mallows (rookie move), the fire temperature was understood and spears were bravely thrust back into the flames for another attempt at creating that perfect, just toasted, crusted on the outside, smoldering on the inside bite...hungry yet?

In the News...

2010-08-20T10:24:00.000-07:00

So it's been one of those crazy weeks with too much going on at work and outside of work - all good stuff, but enough going on to have pulled me away from cooking much or being creative in the kitchen - darn. I did throw together a yummy pasta, turkey, veggie casserole that I've been noshing on most of the week, but other than that it's been greens, some salads and hmmmm, what else? Oh, Lara Bars and yogurt.

After this weekend is over, I'm determined to get my good old fridge and pantry stocked again with my favorite gluten-free staples and get to cooking! I have so many dishes I want to create and sample, and as the air outside slowly creeps towards cooler evenings and mornings it's becoming clear that....gulp, fall is right around the corner. This could be the shortest summer ever. I still have visions of dining on tapas on my new patio and throwing a Paella party before the season for patio dining comes to a close. After eating the most amazing Paella at the Jaialdi festival in Boise last month, I'm definitely inspired to cook up my own batch, so stay tuned for that photo essay and recipe.

There have been a couple of Celiac news stories that crossed my computer screen this week that I thought were worth sharing - there's so much information "out there" and so much research finally being done on Celiac Disease that we all need to keep the information flowing and sharing with all who will listen.

Because I already have the beginning stages of Osteoporosis (due to Celiac) I'm always curious to read more about the connection and what is being learned and done to thwart this serious issue for those of us who were unable to absorb nutrients for so many years. This article titled, "Cause of Osteoporosis in Celiac patients?" and is worth the read, especially if you have it.

I Tweeted this article about Celiac Disease and the reproductive connection, during the week given that I've also suffered from Endometriosis, due to my Celiac Disease and I'm always curious to learn more about fertility issues and how I might be effected or not.

This article about a man's hospital stay in Canada was particularly startling, especially if you have ever spent any time in a hospital (which I have). It becomes clear very quickly after being admitted that you are at the mercy of hospital staff whom most....and I'm generalizing here but seriously, most...don't have a clue about Celiac Disease and eating in a hospital, as I've always said (as a Celiac)...is like taking your life in your hands. As astonishing as this fact is to write, I can attest that it's true. If you are ever admitted for anything, BE SURE to have a thorough (and if you are incapacitated, a family member or friend can fill in) conversation with nurses, doctors, staff about the specifics of exactly what you can and cannot eat, and I mean down to the gnat's eye lash. I'm not trying to sound paranoid...but I am. It's your life.

And finally, just a good article I found in the Calgary Herald that gives some basic facts about choosing to eat a gluten-free diet. Basic reminders are always a good thing.

As I venture off into the weekend I'm banking on coming back restored and full of cooking ideas that I'm certain to share.

Stay informed and healthy...and enjoy the day!

Pasta, Pasta!!

2010-08-13T10:47:00.000-07:00

I love pasta. I always have, but I love it even more now because of all the varieties of actual gluten-free pastas on the market. Thinking back to ten years ago I recall there was uhhh...nothing. I didn't eat pasta for several years after my diagnosis of Celiac Disease because, well...there weren't any on the market. Those were the early days when brown riced ruled my world and I would create an impressive variety of dishes solely encompassing boiled brown rice, veggies, hard boiled eggs and maybe some cheese. Good times.

I also remember back to just seven or eight years ago being on vacation in Rio de Janiero, Brazil. Walking through some of the grocery stores in Impanema, I was in awe of allllll the gluten-free products on the shelves - and not only where they on the shelves, they were clearly marked with a gluten-free logo denoting that even someone who wasn't fluent in Portuguese could figure out. So, on both of my trips to Brazil I loaded up on crackers, pasta and other products that could not be found in the States at that time and brought them home with me. But what was the most eye-opening and astounding part of those fond memories was the fact that I discovered these products in a country (at that time) that was still considered a developing nation, even though it is South America's most influential country, an economic giant and one of the world's biggest democracies. I would love to visit again and peruse the local grocery aisles to see what kind of products are available now and how the restaurants and vendors' awareness of Celiac Disease have been elevated.

Another favorite stop on my map for gluten-free pastas and products has always been Italy - however, now we (as in the U.S.) carry more gluten-free products than I've recently found in Europe, so it's a real momentum swing in our favor, especially in the last five years. You can still find terrific GF products overseas and hands-down, certain western European countries have a greater understanding and awareness of preparing foods properly, but product for product, the U.S. seems to be on a roll.

In my product research and collection of favorite food sites, I really enjoy Market Hall Foods of Oakland, and their effort to stock some authentic, Italian GF pastas which I have ordered and cooked with. Their GF pasta brand is Rustichella d'Abruzzo, who recently introduced their gluten-free pasta line. These artisanal pastas are made from freshly-milled, non-GMO Italian corn and rice and are 100% gluten-free. I found them to be quite tasty and held their form well, but honestly, my favorite GF pastas which are more affordable and easier to find, are Tinkyada rice pastas.

The photo and recipe in this post includes Tinkyada's brown rice penne pasta. I'm just a big fan of how well the pasta holds its shape and texture...and flavor. And when you eat the leftovers the next day, their pasta is still fresh and never soggy. You can find this brand at Whole Foods and some mainstream grocery stores now, as well.

The Gluten-free Mall also offers a large selection of GF pastas that you order on line and have delivered to your front door. Another company that's been leading the way for gluten-free products in Europe for decades is now in the States, Schar. I first bought some of their products in Italy, as they have been the premier GF supplier there for years. The company has a very interesting history and in 2007 they opened their first U.S. headquarters in Lyndhurst, New Jersey. Schar USA now provides high quality gluten free products to many of the U.S. major chains. If you've ever ordered an gluten-free meal on an international flight, you were eating some of their products...with that said, you might be inclined to give Schar another try, post-flight. In my opinion there's really just no delicious way to eat on a airplane unless you pack the food yourself...or sit in first-class! Schar also offers an on-line store that sells quite a variety of their own pasta brands. I have not personally tried their pasta, but they are on my list to check out and review.

There are two other online companies worth mentioning, one who also sells homemade gluten-free pastas, DePuma's Gluten Free Pasta in Connecticut and will ship to your door. As well as, Olive Nation, out of Italy via the States. I was so excited to find they carry my favorite corn pasta that I have only been able to find in Rome, Le Veneziane Corn Pasta. Needless to say, I'll be stocking up.

With so many delicious, authentic choices available to us now...life just got a bit sweeter, non?

Summer Pasta Primavera (okay, with sausage!)

Serves 4

- 1 Bag of Tinkyada brown rice pasta (2.5 cups)

- 3-4 Gluten-free sausages, sun-dried tomato (pick your favorite), Sliced

- 1 Cup baby red tomatoes (halved)

- 2 Zucchini (medium), sliced thinly

- 1 Shallot (small), diced

- 1 Yellow onion (small), chopped

- Fresh Basil leaves

- 1/2 Cup fresh shredded cheese (Asiago and Parmigiana are best)

- 3 Tbsp. Olive oil

- Salt and pepper to taste

- Dash of fig balsamic vinegar

Prepare:
Saute chopped onions and shallot in pan with olive oil. When they are translucent, add zucchini slices and saute until they are al dente, then add baby tomatoes and sliced sausage and simmer together on low heat for 5-8 minutes. On another burner, time out the cooking of your pasta so it's ready when your saute is cooked. With most GF pastas, they require between 12-15 minutes at a boil. Once the pasta is cooked, drain and add a tsp. of olive oil and stir. Then add your vegetable saute and mix together. Salt and pepper to taste. Top each bowl with a handful of fresh cheese and basil leaves, along with a drizzle of fig balsamic.

Mangia mangia!!

A Mix of Cultural Flavors ~

2010-07-28T14:06:00.000-07:00

Summertime brings forth so many amazing fresh fruits and veggies that we really have no excuse for not eating well right now, and enjoying the flavors that nature has so generously given to us. I've been frequenting my local farmer's market that's close to my house, every Saturday morning when I'm in town. Last Saturday, I loaded up on some delicious peaches, baby tomatoes, zucchini, kale, you name it...and I love how Mother Nature considered all of us Celiacs when she was creating these foods that taste perfect straight out of the ground/garden or picked from a tree...just as she intended.

Recently, I've realized that I tend to cook foods that I have eaten and learned about while traveling abroad and have then become favorites of mine over time. Another thing I have realized about myself, I rarely use recipes. I should dust off some of these amazing cookbooks that are lining the top shelf in my kitchen and put them to use more often, so now I have another project to add to my never ending, "To-do" list. If I had the luxury of being independently wealthy...you can guess where you would find me most of the time...yes, in my sweet kitchen cooking away and creating delicious (I hope) meals for all of my friends and loved ones. In the meantime, I do my best to always try new dishes that come to mind or heart, remembering along the way, tastes from some of my favorite cultures and stops on the map.

In another part of my adult life, I used to spend a lot of time in Italy - what an amazing country. Just say the word "Italy" to most avid travelers and they start drooling and going on and on about a favorite restaurant they dined in, or a villa they stayed at and...the pasta, of course. I have a very fond memory of the last real pasta dish that I ate (full of gluten) before surrendering to my new life as a Celiac. It was in September of 2000 - I was staying at a friend's villa she owns and runs with her family, Villa di Piazzano in Cortona, a most magical location on this earth. My friend and her mother prepared the most delicious, authentic and special meal for my birthday. I can still smell and taste the ravioli with walnut sauce they handmade for me. At that moment, I was keenly aware that dish would be the final authentic, Italian, gluten-filled ravioli I would ever eat...let's just say, I scrapped every morsel off of my plate that night.

The other evening as I was assessing all of the fresh veggies in my fridge, I decided to create a lovely Insalata Caprese, a true favorite of mine and garnish it with the basil I'm growing, along with a fabulous fig-vinegar.

It's the perfect summer dish filled with such robust old-world flavors, grown close at hand and locally. Pair it with a crisp bottle of Pinot Grigio, some additional antipasti, and you have a lovely dinner to share or eat all by yourself!

Jumping across the Mediterranean, here's truly my favorite dish/meal that I literally live on whenever I'm in Spain or the Basque Country, Tortilla Espanola. Mmmmmmm

Last night, I was thoroughly inspired to cook up my own Tortilla because earlier in the day I had been influenced by all the social media chatting taking place about this week/weekend's Jaialdi celebration in Boise, ID. Jaialdi in Euskera (Basque language) means "party time" and boy won't it be. Every five years, thousands of us Bascos ascend upon the city of Boise to celebrate in grand style for five days of eating, drinking, dancing, socializing and oh yeah, there's some cultural activities going on, as well. Bar Gernika in Boise has rockin' Tortilla and I really can't wait to sink my teeth into a large pie-shaped piece...pieces throughout the weekend...so last night's dish was just getting me geared up for my staple that I shall be eating for the next few days, along with several...many Kalimotxos...and really, how great is it that "Kalimotxo" has it's own Wikipedia address?!

The Tortilla that I created last night was traditional in the sense that it included potato, onion and eggs, but I spruced it up a bit with some fresh zucchini slices, chorizo slices and Basque cheese. When it fluffs up in the pan, you can't help but start snapping photos. I use a great tortilla pan that I purchased from the La Tienda...William Sonoma carries one, as well...but mine was much more economical and works like a charm over and over again. If you are so inspired to pick one up for yourself, I promise you will not be disappointed. It makes the flipping of the tortilla a dream and if you have every tried to flip with a flat plate on the bottom, over the sink, fearing running eggness dripping all over your kitchen or suffering from 3rd degree burns, this is the pan for you.

On our last trip to visit family and friends in Euskadi (Basque Country), daily trips to the bar on the beach in San Sebastian for our Tortilla fix were quite common, and having to say "agur" (goodbye) to that little ritual and assimilate back in to my present life, was a bit challenging. Though we can recreate amazing dishes or simple peasant food we've tasted in far off lands, I think the missing ingredients of culture that can rarely be emulated is the fresh, salty ocean air, or the echo-ing of clanking silverware and dishes being washed down a cobblestone alley somewhere in Toscana...or perhaps, it's really just that they grow amazing tomatoes across the Pond.

Insalata Caprese
Serves 2-4

- 3 Heirloom tomatoes - medium size, sliced

- 2 Cups chopped
red leaf lettuce

- 1/2 Large avocado, sliced

- Fresh Basil leaves

- 1/2 Cup of fresh mozzarella cheese (small ball-size)

- 3 Tbsp. Olive oil

- 4 Tbsp. Fig vinegar

- Salt and pepper to taste

Chop lettuce and place in a narrow strip down center of serving plate. Slice all tomatoes and layer them on top of the lettuce. Layer avocado slices on top of tomatoes, garnish with fresh Basil. Place mozzarella around plate as desired. Drizzle olive oil and fig vinegar over the salad. Salt and pepper to taste.

Mangia!

Tortilla Espanola (con queso y chorizo)
Serves 4

- 5 large eggs

- 2 large potatoes, peeled and thinly sliced

- 3 to 4 tablespoons olive oil

- 1 onion, peeled and finely chopped

- 2 Chorizo (sausages) medium sliced

- 1 Small zucchini, thinly sliced (optional)

- 2-4 oz. of sliced Basque or Spanish cheese (white)

Directions

Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt. Heat some oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip). This is why the tortilla pan is great. Add the potato and fry for a couple of minutes. Add the onion and saute together until onions become translucent.

When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the zucchini (optional)and eggs. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture. Layer the cheese on top of the dish, lightly submerging the cheese into the egg mixture.

Cover pan and fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not over cook. The middle is meant to remain runny and gooey...well, sort of.

The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick coordinated movement of both wrists, flip the tortilla over onto the plate and slide back into the pan to cook the underside. If you are using a tortilla pan, simply secure the top lid to the bottom, hold handle firmly and flip in a quick motion. Keep shaking the pan lightly so the tortilla does not stick to the bottom.

Once it feels firm on the edges and soft in the middle (after about 2 minutes) then slide the tortilla back onto the plate. For the brave heart you can do the flip again if you wish. Let the tortilla rest for about 5 to 10 minutes before serving. Cut into cake slices or cubes.

Janaritu! Coma!

If you have any favorite cultural dishes that are meaningful to heart and belly, please send them my way. I would love to post some other dishes to share.

Beauty on a Friday ~

2010-07-23T15:37:00.001-07:00

Summer Salmon and Salad ~

2010-07-16T11:34:00.001-07:00

Now that we are sweltering in the summer heat cooking inside the house is just not a real option on a hot evening, so I've reclaimed my BBQ and loving it all over again. I could really spend every day of the year (granted, I'd be cooking 6 mos. of the it in snow boots) outside on my patio, BBQ-ing and enjoying my yard. I love eating outside - there's something so free and spontaneous about setting the patio table for dinner, placing some fresh-cut flowers on the table and snipping off fresh basil from my little garden to garnish any dish. I'm just an outdoor gal - that's all there is to it.

I'm also a big fan of Sunset Magazine and I've noticed more recently that many of their wonderful recipes are gluten-free, or can easily be adapted to be gluten-free. So when I invited my lovely mother over for dinner last week, I decided to try out a new salmon recipe from Sunset. It's mix of hot and cool just called out to me and it seemed so healthy and fresh...oh, it was. It was pretty simple to prepare and very low-fat and packed with great Omega 3's and protein.

As I was preparing this meal with my mom I declared..."okay, I want to win the lotto and go to cooking school and spend my days creating amazing food in my kitchen"...I'll keep dreaming big...and it would help if I actually purchased a lotto ticket. In the meantime, there are a thousand recipes I would like to try. Speaking of - I subscribe to a blog called, GOOP.
It's the brain-child of super-star mom, cook, soon-to-be cookbook author, Gwyneth Paltrow. Her latest post was filled with amazing cookbook suggestions for summer reading. I was so excited that I filled up my Amazon shopping cart...I have yet to hit the "purchase" button, however. Take a look at her suggestions - some real winners. I'm definitely purchasing the "Urban Pantry"...the cover itself is just so appealing to me.

Grilled salmon with cucumber salad ~ (Gluten-free)
Serves 4/35 minutes

Sauce:
- 1 Cup plain whole-milk yogurt (I used non-fat plain Siggi's Skyr)
- 1 Tbsp. each chopped from dill and extra-virgin olive oil
- 2 Tsp. lemon juice
- About 1/4 tsp. kosher salt
- 1/8 Tsp. pepper

Cucumber salad:
- 1/2 lb. Persian or English cucumbers (2 large)
- 2 Tsp. each chopped chives and flat-leaf parsley
- 1 1/2 Tsp. minced shallot
- 2 Tsp. extra-virgin olive oil
- 3/4 Tsp. lemon juice
- 1/8 Tsp. each kosher salt and pepper

Salmon and serving:
- 4 sockeye salmon fillets (each 5 - 6 oz., 1/2 to 1 in. thick), with skin
- 1 Tbsp. olive oil
- 1/4 Tsp. each salt and pepper
- Fresh dill sprigs

Make sauce:
Combine yogurt, dill, oil, lemon juice, salt and pepper in a bowl
Cover and chill until used.

Heat grill to medium-high (about 450)

Make salad:
Cut cucumbers lengthwise into paper-thin strips, preferably with a mandoline (I used a knife). Put in a bowl with herbs and shallot; chill until used. In another bowl, mix oil, lemon juice, salt, and pepper; set aside dressing.

Prepare salmon:
Rub all over with oil and sprinkle all over with salt and pepper. Fold a 12 x 20 sheet of heavy foil in half, crosswise. With knife tip, pike dime-size holes through foil about 2 in. apart. Oil one side of foil.

Set foil with oiled side up on cooking grate (BBQ). Set fillets slightly separated, skin side down, on foil. Grill, covered, until fish is cooked through, or to desired liking. Carefully remove skin with spatula and discard.

Set:
Discard any liquid from cucumber mixture in bowl, then quickly toss mixture (yogurt) with dressing and immediately mound on fish. Garnish with fresh dill sprigs. Serve.

Fresh Salad with egg:

In getting back to my Euro-roots, I whipped up a yummy salad that I ate last summer in Geneva - mmmmmm The photo is missing the "egg on top" shot but try to envision.

I really enjoyed the mix of textures, fresh veggies, topped with two pan-fried eggs, then drizzled with your favorite balsamic. So light and fresh and yes...French.

Simply mix your favorite lettuce in a bowl, chop a perfectly ripe Heirloom tomato into quarters, toss in feta cheese, salt and pepper to taste.

In a small frying pan, add 1 Tbsp. olive oil, then fry two organic eggs. When they are cooked to your liking, slide them on top of the salad. They will lightly melt the feta. Then drizzle balsamic on top - Delicious - I promise.

Enjoy life - food, wine, family and friends...

they fill up our tummies and our souls!

Gluten-Free Pizza - Yum ~

2010-07-09T10:51:00.000-07:00

After our Triathlon last weekend, my body was longing for some carbs. I had been told by someone at the Whole Foods deli counter last week that they were now making gluten-free pizza dough (rice) and pizzas made-to-order. Wow. My world just became a little bit brighter.

We decided to give this pizza a try, so I went to the Whole Foods pizza counter and spoke at length with one of their employees. He told me that the dough is made of rice flour and is 100% gluten-free. They are creating 10" rounds that come standard with mozzarella, and then you have three pizza sauces to choose from. The pizzas are custom made-to-order at the counter, and can either be baked at WF or you can take it home to bake in your own oven, which I did. The dough can also be sold separately, so customers can simply take it home, roll it, dress it with toppings and bake on their own. I was told that they keep the dough in a separate area and went to another kitchen in WF to prepare the pizza. I opted to take the pizza home and bake it in my oven which I know is 100% gluten-free. Our WF here in Reno is doing a great job stocking a lot of gluten-free items, however, they state right up front that they are NOT a gluten-free facility, so you always have to keep cross-contamination in mind.

I would like to further-research where they are baking the GF pizzas; are they in the same oven as the regular flour-dough pizzas, or have they designated a separate oven? So until I have that answer clear in my head, I'll keep baking them at home. And the price - it was very reasonable. Surprisingly, our 10" with three toppings (artichoke hearts, sun-dried tomatoes, and ham) and the choice of garlic/tomato sauce with mozzarella was only $15.00. I've purchased GF pizzas in San Diego that were only 8" and ran somewhere in the $20-something range...so this was also a pleasant surprise, and dangerous...I have to ration my pizza runs now!

The pizza was quite delicious and I enjoyed the crust - I bake my own pizzas, creating the dough at home via an easy recipe I posted last year, but this crust had a lovely crispness to it - and held it's form quite nicely. The toppings were fresh, healthy and I really liked the taste of their mozzarella cheese and the way it bubbled and cooked to a yummy "real pizza" consistency, especially around the crust. So yeah, it was a little bit of Heaven and felt like a real treat to go order a pizza at the counter, shop for 20 minutes and pick it up...dare I say, it kind of felt "normal"...

I would like to hear from those of you who give this Whole Foods pizza a try and hear what you think about the quality, consistency, toppings and price.

If this weekend's heat and lazy summer attitude prevents you from whipping up a storm in the kitchen, you now have the option of a quick and delish pizza - all you really need to do is pick some fresh lettuce and veggies from your backyard garden and drizzle on some olive oil and balsamic!

Happy Summer eating~

Quinoa Salad for your 4th Picnic ~

2010-07-02T09:43:00.001-07:00

Happy July 4th weekend!

Wow, seems strange even writing that date, but given how fast the year seems to be flying by I guess the holiday is already upon us, along with some warm weather - finally!

I attended a friend's BBQ this week and had whipped up a tasty Quinoa dish to share that you can serve either warm or cold, which makes it perfect for picnics and outdoor dining. After our Triathlon in Graeagle, CA this Sunday, I'll be serving this dish at our picnic and scarfing it up for some much needed post-race nourishment, and because it's the highest protein of all grains!

I was always a huge brown rice fan, but now that I've leaned about the joy of quinoa and it's healthful benefits and yummy, nutty flavor, I'm hooked. Sorry brown rice.

Give this dish a try. It's simple, delicious and gluten-free.

Quinoa Veggie/Feta dish~

Serves 6

- 1 Full cup of Quinoa (I love Ancient Harvest Traditional Quinoa - found at Trader Joe's or Whole Foods)

- 1 Large zucchini or 2 small sliced (more on the thin side)

- 1/2 Large yellow onion chopped

- 1/2 Cup baby tomatoes (colored variety)halved

- 1/2 Cup of fresh Feta cheese

- 1/4 Cup of chopped walnuts

- 1 Tbsp. organic garlic salt

- 2 Tbsp. olive oil

- Salt and pepper to taste

Follow directions on quinoa box, but after you bring to a boil, let simmer for 12-15 minutes until all the moisture has cooked out. While quinoa is cooking, saute chopped onion in olive oil and garlic salt. Add zucchini slices and saute until cooked and onions are transparent. After they are cooked, set aside. Chop baby tomatoes in half and place in large serving bowl. Then add the quinoa and stir together. Then add onions and zucchini and feta cheese. Mix together to blend all ingredients. Dress top of dish with walnuts and another tablespoon of feta. Serve and enjoy!

Happy 4th of July!!

Be safe and celebrate being the joys of being an American!

Gluten Free Reflections ~

2010-06-25T11:59:00.000-07:00

Life is funny, isn't it? Unexpected challenges appear overnight, followed by dark days and then the light shines through when you least expect it. It's a true journey and to be told otherwise, is well, a bunch of baloney I have learned. Nothing is perfect, no ONE is perfect, least of all myself, but as we grow and stretch and push through and keep moving forward, it's the little moments of awareness and special gifts along the way that make each and every day truly "a gift."

A good friend of mine just posted this on Facebook today, "when life gives you lemons, make lemon cupcakes."....love it- and of course she really meant to say, "gluten-free lemon cupcakes!" You see, I've been more introspective and reflective in the past year and a half than ever before in my life. I love being in my (late - gulp) 30's and being able to consciously see positive changes that I'm making in my life and have made, thus far. I feel more "awake" than every before and I owe much of this awareness to having Celiac Disease. I think back to just ten short years ago when I was diagnosed and 1) wonder where on earth the time has flown to, and 2) feel as though I've lived ten different lives along this journey though this past decade. All moments, experiences and pieces of my puzzle that have put me exactly where I am in this moment.

Time is a funny thing - it's also a trap, to some degree.

I built this zen/meditation garden (above) in my backyard last week. I've felt really compelled to have a special place to sit and meditate, while being in the beauty of the outdoors and my backyard...the location in my home. I built this just for me. To give myself a place to go whenever the moment calls, through good days and tough days; a place to reflect and be still and say, "thank you."

Living with disease is an interesting part of one's life. I decided long ago it would not define my existence, yet Celiac Disease has opened up an entirely new life and world to me, lending perspective that I would never have, if not for an intolerance to gluten. I also know that the emotions and challenges in my younger life were the catalyst for this disease finally surfacing, so with that is yet another journey in itself to wade though - but I put my waders on, so I'm in the water and feeling safe and dry. I have a dear friend who has been ill for almost two years now - struggling with so many autoimmune issues that hit her very suddenly. She barely knows what to eat at this point and her poor stomach is completely on defense, practically rejecting every food-source she tries to get down. Having Celiac Disease has allowed me the gift of huge compassion and empathy for her, and many others who are struggling. It's the least I can do.

Along my new zen-like path I see the magic that shows up sometimes when the right kind of positive intentions and energy are set-forth. This past week I must have had, "I'm gluten-free" written on my forehead because the Universe kept bombarding me with just that topic and people looking for assistance, advise or answers. Pretty cool. One such call came from a local health reporter with the Reno Gazette Journal. She had heard from another reporter I work with that I am a Celiac advocate and write a blog about it. Not only did I get to assist with some of the facts in the article that ran this week titled, "Goodbye Gluten," but I got a little press about my Celiac work and she ran one of my recipes! It was exciting and I was honored to contribute. I always am!

In other GF news, I stumbled upon this story that I found interesting titled, Eating and Thriving on a Restricted Diet. Many of us can strongly relate to this author's story and the challenges of receiving the correct diagnosis before it's too late.

And here's yet another informative research study posted by an Italian scientific research team studying Kids with Celiac Disease Show Distinctive Microbial Signature.

Next week's blog post will have a yummy pasta dish included and a few other surprises. I hope you all ran out and bought some Siggi's Skyr since last week! I know I've been eating it every morning and loving my way through each delicious bite, while chanting my "ohhhmmmmms" in front of the fountain.

Have a terrific weekend and share your compassion with the world!

Race News and Skyr ~

2010-06-16T10:28:00.000-07:00

I'm very happy to report that my first half-marathon was a success and a wonderfully challenging experience! It's already been a week + since the race and I'm feeling the itch to sign up for more races...so next up, the Graeagle Triathlon on July 4th! I think I've got the "get stronger" bug and it's bittin' away.

I've been relearning through all this running and training just how valuable the right foods can truly be for our bodies, and how it is the fuel that keeps the fire burning. Not only have I not been eating enough protein for a long time now, but I've also discovered how beneficial the right foods are at just the right times, when it comes to sustaining my energy and stamina. It's such a learning curve and definitely a work in progress. The night before the race, we cooked a yummy pasta, chicken, veggie dish that was perfect and served as good racing fuel. The morning of, (after not sleeping well at all, darn it) I ate a delish cup of my new favorite food, Siggi's Icelandic Style Skyr Strained Non-fat yogurt that I discovered while in Seattle with my Aunt, along with berries and peanut butter! The Skyr-style yogurt is non-fat and loaded with protein - 16 grams in just 170 grams or a small cup. It's my favorite breakfast and also a real treat when you sprinkle raw nuts and cranberries on top - give it a try for your next breakfast.

The race is all a bit of a blur, but boy was I nervous at the starting line - as the starter's gun was fired I was surprised at how quickly everyone took off - setting a pretty fast pace from the get-go...oh, and I did I mention that the first mile was a long climb up a hill? Yes, it was. Lots of huffing and puffing at more that 1,000 feet higher than had I trained at. The course was gorgeous and in those moments when the pain set in or I was tired, I continually reminded myself to look around at the majestic beauty that was surrounding all of us runners, and to remember why I was doing this...for myself, for my spirit and for purely the gift of having two legs to take me on this journey. So at mile 12, another big hill (can you believe that?!), followed by more rolling hills...I kept saying to myself, "I did it - almost there!"...and let me tell you, I don't' even remember the last 1/4 mile - all I could hear was the announcer, the pounding of my heart and the joy of hearing people cheering us as I crossed the finish line. The last two minutes of the race I gave all I had and suddenly, nothing hurt, my legs were with me and there was a smile on my face to replace the grimace I was most likely carrying with me for the last 8 miles. The best part, aside from my running partner sticking with me, seriously...the super cool medals that every one of us racers received at the finish line. It's my little gold medal.

Now that I'm home and have backed off on the running for a week I've been focused on refueling my engine and that's where Sigg's Skyr comes in...you have to try this yogurt. Little background - so I did some research on their company recently and their story is great. Their packaging did not specifically list any mention of gluten-free, though the ingredients seemed safe to me (but we never know), so I emailed the company and asked them. I received an email back from their marketing gal letting me know that they are in the process of receiving their gluten free certification and soon it will be "reflected on our labels in these upcoming months, so keep an eye out!"...I will. Not only did they respond quickly, but the other day in my mail box I received a package from Siggi's with coupons for their delicious Skyr. I was duly impressed with their customer service and the thoughtful gift of sending me such a valuable little package - I'm an even bigger fan now! And they are so green - their packaging is so simple and easy to recycle. Siggi's Skyr yogurts come in eight delicious flavors and are loaded with probiotics - always a necessity for a Celiac stomach.

Speaking of, there's an interesting article that just came out this week about just that - Celiacs and probiotics, discussing new research that could eventually result in a probiotic treatment for celiacs. The article is focused around some of the work that Italian doctor Alessio Fasano, M.D. of the University of Maryland is researching on an ongoing basis. Though I can't give you the scientific specifics or research behind my probiotic experimenting, I can say without a doubt that they help my stomach tremendously and I swear by them. I take a great achidophilus capsule ever day of my life and am really hooked on Synergy Kombucha - they have settled my stomach many times and brought it back to life, on occasion.

Another fun food/news item I wanted to mention was a great article that Tia's Sweet Treats received in the Summer 2010 issue of Edible Reno-Tahoe. We so appreciate the great coverage and are baking away and taking orders.

For those of you in the Reno/Tahoe vicinity or perhaps coming to this area soon, BJ's Restaurant and Brewhouse in south Reno is now serving gluten-free thin crust pizza. I have not tried this pizza yet, but I've heard through our Celiac group that another member tried it and the BJ's manager came out to discuss the details with her. BJ's does note on their menu, "With the exception of our meatballs, all of BJs Classic ingredients listed on the pizza page in our menu are gluten-free."
If any of you do try it, please write in and let me know what you think, and I'll be sure to do the same.

It's great to see that mainstream restaurants are recognizing and trying new items on their menus, but as always, our job is to make sure their staff, chefs and managers really KNOW what it means to be cooking gluten-free...so ASK lots of questions and be your own best advocate.

If you give Siggi's Skyr a try, please let me know. Whomever submits the most tasty and creative way to eat Skyr yogurt will win a little prize that will sure to delight, and I'll post your delicious recipe here on Bowl of Soul.

Be creative and eat well~

The Good Race...

2010-06-02T11:10:00.000-07:00

As you might have noticed, I haven't been keeping to my regular weekly blog posts - sorry! You see, I've been training for a half-marathon race that's taking place this Saturday in Sun Valley, Idaho and therefore, I've been a bit focused on my daily training regime in preparation for this exciting challenge!

The past two years were so grueling on my body due to numerous gluten poisonings and I lost a lot of my athletic ability and strength, which was not sitting well with me at all. Once and athlete, always an athlete in your heart and soul...so in February, continuing with the commitment of 2010 that I made to myself to be my own best advocate, to inspire myself to greater fitness and safe, healthy eating, signing up for this race and committing to a training program felt like my calling.
So I did just that - signed up, just for me.

As my weekly miles have increased, I've paid close attention to my growing hunger pangs and what I have been fueling my body with. I've noticed that my metabolism has sped up, which hasn't happened in years and after loosing so much muscle last year, I've been determined to eat more protein, try more gluten-free grains (like more Quinoa -yum!), cut back on sugar even more and limit my alcohol intake, which is never that much to start. As my body has been adjusting to the demands I've been placing on it, I wasn't sure how this would go - I mean, would I be strong enough to run 13 miles? So adding more healthy, gluten-free calories and good fats has been a priority and a fun challenge to keep feeding myself tasty, different foods that are loaded with nutrition. Kale is also still a favorite and a super-green!

I came across an interesting article today via my Active.com e-blasts that arrive each morning, re-inspiring me to run faster, father, and keep up the good fight for fitness! The article, Eat Like a Pro with a Low Gluten Diet, is out of Canyon Ranch, and written by nutritionist, Hana A. Feeney, MS, RD, CSSD. It is a rather inclusive article and even discusses Celiac Disease and gives healthy menu tips. She speaks about the 2009 Le Tour de France team and how they limited gluten in their race diet due to gluten being an inflammatory food in the racers' diet. "Removing gluten helped to promote optimal recovery from grueling climbs and muscle-burning time trials. Included on the list of inflammatory foods were items containing gluten, a protein in wheat, barley and rye."

After reading this article I was reminded once again, that eating the Celiac, non-gluten diet truly has so many nutritional benefits to a healthier overall body. It offers less food-related complications that can arise from eating foods that tend to inflame the gut, are over processed and can misguide a body.

In preparation for Saturday's big race, I've been eating a lot of Quinoa and really loving it - however, our meal of choice for the pre-race night will probably consist of some kind of delicious gluten-free pasta, grilled chicken and lots of fresh veggies...with cheese, of course!

I'm so looking forward to this great challenge and as I cross the finish line and am proudly presented with my race metal (yes, we all get one!) I will be thinking about all the other Celiacs in the world who are perhaps struggling to find a diagnosis, or just learning about the disease and feel overwhelmed. The truth is, living as a Celiac can be a huge challenge but it also comes with many little/big joys and triumphs.

Saturday's race will be one of those little/big triumphs for me and my body.

We are so looking forward to the challenge!

Be well and take care of your body ~

Gluten-free Seattle ~

2010-05-17T15:02:00.000-07:00

I had not been to Seattle in almost two years to visit with my dear Aunt who lives there. Time flies - so when she asked me to fly up for a weekend to spend time together and talk a little PR business, I jumped for joy and on a plane headed north. Though I've never lived in Seattle (at least not yet!) I have spent many wonderful weekends there during the past 10 years with my Aunt, as she was transitioning her life to that new location...so I've been blessed to share in her interesting and creative journey that for now, ends in the Emerald City.

I'm an ocean person, no question. I grew up in San Francisco and the Bay Area where I have spent most all of my life and I can honestly say that there's a true energy, calling, power, (insert your adjective here) that I connect with when it comes to being near an ocean. Therefore, Seattle calls to me in that moisture-filled, close to the water, artistic-creative, gluten-free kind of way that it, in it's entirety, offers to me. Did I mention the lush green foliage everywhere, as well? Sigh.....

When I'm in Seattle it's fun to observe how Celiac/gluten-free-friendly the city or area is, in general. They have always been a step ahead the Bay Area, no doubt when it comes to gluten-free knowledge and restaurant preparation...and far ahead most other cities and towns on the west coast, so it's exciting and interesting to eat out in Seattle. This last trip certainly lived up to that last statement...oh, and the views from almost any vantage point aren't bad, either!

When I'm with my Aunt the days fly by and we are always viewing beautiful art, sharing amazing conversation, sipping aromatic teas, and eating delicious food...it's what we do when we are together. Isn't that nice. So after she picked me at the new(ish) Light Rail station at Mt. Baker, it was off to brunch at Hi-Spot Cafe in at quaint and cozy little spot in her Madrona neighborhood that offers amazing...coffee...and a plate of gluten-free huevos rancheros that make your mouth water - delicious!

The next stop was dangerous...I mean it. Have you ever been to a Glassybaby shop? Enter one of their shops or web site at your own risk because I'm telling you, once you've seen these "babys" in person, watched the glass blowers in action behind the glassed garage doors and squinted your eyes in the direction of 20 illuminated Glassybaby's, all in varying shades of beauty, you are done for...just like I was. I'll take three please! And the names...they are pretty magical and well...go visit and see for yourself. They are wonderful and the story behind the warm glow is really special. So if you crave the glow of candles as I do, this is the place for you.

We also had to make our usual museum stop...so if you're a modern art fan, don't miss the Bellevue Arts Museum. There are some really amazing exhibits being shown right now...and I love their gift shop. Really great gifts and collectibles that won't break the bank. Very well done.

My taste bud's favorite part of my first day in Seattle was the much-anticipated dinner reservation at Tilth. I had heard about this restaurant for two years and was so excited to experience what it was all about...owned by Maria Hines, a James Beard Award winner for Best Chef of the Northwest, as well as one of Food & Wine Magazine’s 10 Best New Chefs of 2005.

Tilth's angle is featuring New American cuisine prepared with certified-organic or wild ingredients sourced from as many local farmers as they are able to support. Pretty great philosophy, right? Yeah, so ordering gluten-free wasn't really an issue at Tilth...wink. They rock.

Let's start with my aperitif...Dark & Stormy Goslings Rum, Fresh Lime Ginger Ale. They are like mixologists...quite the cocktail menu.

Starter plate - French Breakfast Radish Salad mache, hazelnut, red wine vinaigrette

Chilled Local Asparagus truffle dressing, chive blossom, asparagus peeling

Pan Seared Wild Alaskan Halibut artichoke barigoule, preserve lemon, fregola
Carrot Carnaroli Risotto thumbelina carrot, parmesan, stinging nettle

Seared Broccoli extra virgin olive oil, garlic, chili flake

Avocado Mousse candied ginger, cilantro syrup, lime...Amazing!

So, it's all gluten-free - hungry yet? It's a must-visit restaurant the next time you are in Seattle, or better yet, plan a weekend to Seattle just to eat at Tilth.

You would think that being hungry the next day wouldn't have been possible after a meal like that right? Think again...it was time to get back to my Basque roots so we headed to Harvest Vine Basque Restaurant. I really like this restaurant and it was the first Sunday they started serving brunch, so lucky us.

Tortilla Espanola is my favorite food - seriously. When I'm in the Basque Country I basically exist on this one food item! Harvest Vine's version was very authentic and delicious.

Okay, we non-wheat eaters can't have these little buns, but I just had to show them to you...not fair not fair!

Last stop that Celiacs and gluten-free eaters will not want to miss is a vegan, gluten-free, wheat-free bakery I've written about a while ago, the Flying Apron. They have a new cookbook now that I noticed on display in the bakery, but really my eyes were immediately drawn to the beautifully-prepared and numerous gluten-free baked goods. It's always a little overwhelming as a Celiac, to have that many choices for dessert, considering that it's such a treat and doesn't happen that often. So I stood at the counter for what seemed like an eternity to the bakery's employee I'm sure, as I debated just what to choose!

But we can eat this! Yummy PBJ cupcake...don't let the interesting name fool you.

Eating in Seattle for Celiacs is really gratifying and reassuring. You can enjoy so many different foods, prepared by many different chefs and be safe and healthy.

If you have a favorite Seattle eatery that you want to share, please send it over. I would love to collect the names of more great restaurants to share and learn about.

Eat well ~

Cook for Mom ~ Asparagus

2010-05-07T15:48:00.000-07:00

As Mother's Day approaches (It's Sunday - don't forget), I wanted to share a couple of delicious and healthy recipes that can be easily whipped up this weekend and served for brunch, lunch or dinner. Both dishes are full of fresh asparagus, the veggie of choice this week, and ingredients that are all gluten-free, of course and would please even Mom.

This Mother's Day, I'll be running in a 10K race sponsored by Mom's on the Run, that benefits Breast Cancer awareness. I've also convinced my own mom and dad to participate in the 5K walk-n-talk event - it's all about getting out there and staying fit and active, no matter your age. It will be a fun way to celebrate the gift of health and exercise with my parents and a sweet way to honor our mom, who is so special.

I've been thinking a lot this week about how fortunate and blessed my brother and I are to still have our parents in our lives and to have parents who are so young-acting, looking and so vibrant. I can only hope for their energy when I'm in my 60's! It's also a great time to stop and reflect on the sacrifices that mothers make, day in and out, for all the important people and children in their lives. I've been taking into consideration lately, just how much our beautiful mother did sacrifice or "give up" in the name of love for her husband and children...and it's a lot. I am sure she would respond with some words or thoughts similar to, "but the gift of having you all in my life makes everything worth it"...and she would sincerely and selflessly mean it. I'm also learning the value of the many lessons that mothers in days past and even now, I'm sure, were not able to know or recognize in themselves; The value of making choices for yourself and choosing a life that is the best life for you. This is a lesson not passed down or on to many young women. So as I mature and continue to grow in the direction of my authentic self, I am bundling up the valuable gifts and information and lessons I see, feel and have found along the way, and therefore want to say thank you...to my amazing mother, to her mother and my dad's mother and to all of the exceptional women in my life before me, who have set such powerful examples for me to appreciate. And appreciate, I do.

With this baby-stepping into my new found present awareness, I decided a few months back to begin training for a half-marathon in June, purposely choosing a race in one of the most beautiful and spiritual locations...at least for me, Sun Valley, ID. The training is going well, as well as intense, but I am so loving this commitment I've made to "self" and to my body. Last year was so rough, filled with gluten poisoning and illness. I set new intentions in 2010 for renewed health and so this race is simply part of that intention and commitment...to me.

In addition to having sore legs every day, my appetite has spiked and I'm craving really healthy, fresh foods that serve a purpose. Sugar doesn't mean much to me, though Kettle chips do! We'll save those for after the race. Well tonight, maybe just a few!

Creating wonderful food is truly a gift that's intended to be shared with others - so on Sunday, Mother's Day, I really look forward to cooking for my mom and letting her know how much I love her through the little things that I can share with her, through heart and stomach. Food is one of those things. I also have my grandmother to thank. You see...the woman could flat out cook ...and BAKE! She was truly gifted and looking back, I so wish she could have created the right opportunity for her own catering business or restaurant. Instead, she whipped up outstanding holiday meals in her tiny kitchen for her entire family each year, creating a dessert table that was fit for the Four Seasons' finest of restaurants. Alice Waters would have even been proud. I draw on my Nani's creative juices when I'm in the kitchen and if there's such a thing as a genetic "cooking gene"...then I can thank her on Mother's Day for that blessing, as well.

We celebrate mother's all over the world and in our country this weekend - but truly, the gifts that our mothers have been bestowed upon each and every one of us are alive each and every day within us. I look forward to the day when I'm a mother and can finally experience what that perspective is like; to look at my child and know that I will have such a profound influence upon his or her life, causing me to feel the true weight of being responsible for what I share and teach that little person.

Happy Mother's Day to all moms and many blessings ~

Pasta with Asparagus and Toasted Walnuts:
PASTA WITH ASPARAGUS AND TOASTED WALNUTS
Serves 4

- 1 Bag of Tinkyada brown rice elbows

- 1 Bunch of fresh asparagus

- 10 Medium size fresh shrimp with tails

- 2 Small fresh onions

- 1 Meyer lemon

- 2 Tbsp. fresh chopped dill

- 3-4 Tbsp. Semi-chopped walnuts

- Sea salt to taste

- Extra-virgin olive oil

Start cooking the pasta, which usually takes about 12-13 minutes. Clean the asparagus and cut off the woody parts of the stalks before cutting them into pieces. If you want to speed up the cooking, you can chop them now instead of later, then chop the onions finely and start sauteing the asparagus gently in a skillet with the olive oil. After 5 minutes, add the marinated shrimp, add salt and cook until the asparagus is soft but still got a bite to them and the shrimp have turned pink and are cooked through.

After you finish sauteing the veggies, remove and place them in the serving bowl you will use, then toast the walnuts in the same hot skillet until they are warm. As soon as the pasta is ready, mix it with the asparagus and shrimp, and sprinkle the walnuts over before serving. Then top off with your favorite graded parmigiana cheese.

**The shrimp marinate is easy - in a small bowl mix 2 tbsp of olive oil, squeezed lemon juice, dab of mayonnaise, chopped dill and salt/pepper to taste. Whisk together and brush over both sides of the shrimp. Allow to marinate in fridge for one hour before cooking.

Continuing with Asparagus and its bone-building vitamin K, immune-boosting vitamin C, and heart-healthy folic acid...this pizza is fantastic and great for those of us searching for some healthy carbs to support our long runs, or anyone wanting a meal that's good for you and tastes as pretty as the picture.

PIZZA WITH ASPARAGUS
Serves 4

- 1 Nature's Hilights brown rice pizza crust

- 1/3 Cup part-skim ricotta cheese

- 1/4 Cub prepared pesto

- 8 Asparagus spears (bottom ends snapped off and discarded) Cut into 1 1/2-inch lengths

- 1 Tsp. extra-virgin olive oil

- Salt and ground black pepper to taste

- 3 Slices Canadian bacon/ham, cut into thin strips

- 2/3 cup (or about 2 oz) grated fontina cheese

Adjust oven rack to lower-middle position and heat over to 450 degrees F
After thawing out your pizza crust for 30 minutes, brush lightly with olive oil and bake for 5 minutes or until it becomes lightly crisp. Then pull out of oven allow to cool while preparing toppings.

Mix ricotta and pesto and dollop evenly onto the crust. Toss asparagus with oil and a light sprinkling of salt and pepper. Evenly distribute asparagus spears, along with Canadian ham, over the crust. Bake for 15 minutes or until the asparagus is bright green. Remove from oven; divide the fontina equally over the pizza. Return pizza to the oven and continue to bake until crust is crisp and cheese has melted, about 5-10 minutes longer. Cut the pizza into quarters, serving each person with two slices.

Delish!!

May is National Celiac Awarness Month ~

2010-04-30T15:43:00.000-07:00

So, tomorrow is already the month of May - wow, which is National Celiac Awareness Month, in case you didn't know...which means there will be a lot of news throughout the month of May, helping keep the ball rolling on awareness, new products, and research, etc.

I've put together a list of news items and information that I found useful and interesting and hope you do, as well. I'm very open to gathering new information from my readers and would love to hear from you with your suggestions, thoughts and updates that we can share on this blog...it's all about community and teaching one another!

In honor of National Celiac Month, I came across this story on Celiac.com celebrates the month and explores the history of Celiac Disease. Some interesting information that I had not read before, tracing all the way back to Europe in the 19th century.

The Celiac Disease Foundation (CDF) is celebrating their 20th Anniversary Conference & Food Faire-CA in LA this month on Saturday, May 15th. I've always wanted to attend this conference and hoping to make it next year. This year, Peter H.R. Green, MD Director, Celiac Disease Center at Columbia University is one of the keynote speakers and I sure will be a wealth of information and knowledge.

On another foodie note, famed chef and entrepreneur Jaime Oliver's show, "Food Revolution" on ABC TV is a real hit. Have any of you watched this on Friday nights? It's great and whether you enjoy Jaime's never-ending zest for life or not, the message he's sending is solid, so important and not that different from us Celiac advocates and our mission. It's all about educating the public on how to eat healthily and with some sense and most importantly, how to educate children in an effort to battle the rapid growth of childhood obesity and diabetes that's taking over this Nation. Tune in and click here to support Jaime's efforts. You can also click on the badge posted on my blog and help support the Food Revolution!

If you live in Reno, the Great Harvest Bread Company is now offering more gluten-free baked items on Mondays. They do four kinds of bread: sandwich bread, sandwich bread from brown rice flour and tapioca flour, cinnamon raisin bread, pumpkin spice bread and pumpkin spice with chocolate chips...yum. They are located in the Plum Gate Shopping Center at: 530 W. Plumb Lane in Reno. They suggest that you call ahead to reserve your loaf @ 775-323-7733. I know where I'll be on Mondays from now on!

Speaking of Sweet Treats...Just a friendly reminder that Tia's Sweet Treats Gluten-free, organic Macaroons is accepting custom orders any time and are also sold full-time at the Hub Coffee Co. on Cheney St. We are currently working on a new summer flavor as well as some other delicious treats that will expand our menu! We hope to hear from you and please pick up a copy of the Edible Reno-Tahoe Magazine Summer 2010 issue on stands June 7th - Tia's Sweet Treats are being featured with an article and photos!

And finally...something fun that hit the blog/cyber world earlier today in preparation for this weekend's Reno Rock-n-River Half Marathon. The RSCVA put together a fun listing of favorite places that local runners will be carbo-loading before they hit the trail...and not to be left out, they came to me for some gluten-free carb locations that are sure to satisfy the Celiac marathoner, as well...and keep that tummy happy...though I can't promise anything after running that many miles!

Get out there and enjoy the month of May, spread the word about Celiac awareness and eat macaroons...Tia's, that is. :)

Safe Places to Eat in Reno ~

2010-04-21T10:09:00.000-07:00

Whenever I find another safe and enjoyable restaurant I tend to write about it on this blog - I always feel so grateful to discover new or old favorites that have updated their menu to include delicious gluten-free items and mostly to meet staff members who "have a clue" about what it truly means to eat safely in a restaurant. I can see all of your heads nodding in agreement...am I right?

In the past month I've had the pleasure of rediscovering a few lovely restaurants in Reno who are very hip now to gluten-free dining...and what a joy eating at all locations truly was.

The first stop was, 4th Street Bistro, owned by Chef Natalie Sellers and partner, General Manager Carol Wilson (who recently went gluten-free), and have been in operation since June of 2000. They serve contemporary cuisine and feature fresh, sustainable and local organically grown food on their menu. In addition, the restaurant is quaint and comfortable with a hint of European decor and a nice view of the Truckee River.

The brunch that we recently enjoyed at 4th Street Bistro was really delicious and when I looked over the menu to find nearly ten items marked gluten-free (GF) I almost started crying...not kidding...because this is such a rarity and honestly, I was a bit overwhelmed for a few minutes! After speaking extensively with Carol, the co-owner who now eats sans gluten, I was really delighted to see the effort that she has put towards bringing a complete dining experience to those who don't eat wheat.

Upon noticing that they offered a fresh basket of gluten-free breads I looked up in awe at the server asking, "can this be true...are you sure, really?"....It was true and the goodies you see blow are proof. The sweet rolls, fresh banana bread and scones were so yummy that my dad ordered a second basket for me to take home! How sweet. When the appetizer arrived, I was handed my own side plate of rice crackers in three different varieties, Glutino, Blue Diamond and Mary's Gone Crackers. Delightful.

Being totally perplexed as to what I would order, since I was now being offered legitimate choices, I went for this amazing poached egg dish served over a bed of wilted spinach with a pork-potato con-fit...Heaven. Then I easily convinced my father to order the Tortilla Espanola (a family favorite) so that we could share!

Sneaky, huh? As I've always noted on this blog, my family and friends are amazingly supportive of my diet and lifestyle...so much so that most everyone I know and love now eats rice crackers and many other gluten-free food items! The true power of positive influence.

Love it.

The brunch was delicious and everyone raved about their meal, the freshness, taste and quality. I am pretty sure that I was the happiest person in the entire restaurant and can't wait to go back!

My mom's birthday was this month and we decided to take her to La Famiglia Ristorante for some delicious Italian food and wanted to check out their beautiful new downtown location, as well. I hadn't eaten there in a few years, not for any other reason that the downturn in the economy and the fact that I've been cooking so much more at my home, so it was at treat to go back and discover that in a few years La Famiglia and its staff have embraced serving more gluten-free items safely and deliciously.

To start, I ordered their Insalata di Frutta - a delightful bed of greens, fresh pear, Gorgonzola and candied walnuts with a balsamic drizzle of dressing. Very tasty.

My entree choice was fresh halibut prepared with a lemon butter glaze, pine nuts and olives, and substituted the pasta with some fresh polenta and vegetables. I spoke with the waiter extensively about this meal and he was very confident about how they would prepare it for me separately, in a new pan, and served with fresh polenta that was certain to not contain any gluten. I have to admit that I was a little nervous, but I asked as many questions as possible and was very assertive with exactly HOW my meal needed to be prepared. Trusting my intuition and the fact that our server did seem very versed with gluten-free, I chose to trust and enjoy.

Not wanting to miss out on the birthday celebration at the end of our meal, I was able to eat their flan-like-custard dessert. It was very good and served with fresh whipped cream.

Overall, the meal experience was very good and the new location inside an industrial-type beautiful brick building, just across from the Pioneer Theater was very nice and I'll definitely go back again. Buon appetito!

My last recommendation is Cafe de Thai, located in south Reno. I've written about them before but have been back several times lately and I can honestly say this...I'm in love with their gluten-free Pad Thai and fresh Spring Rolls! Could eat 'em every day.

They also offer gluten-free dipping sauces that are wonderful and some of the best and most fun drink concoctions in town. You will NOT be disappointed.

This weekend, give one of these lovely restaurants and try and tell them that Gluten Free Bowl of Soul sent you.

Enjoy safe food~

4th Street Bistro
www.4thstbistro.com
3065 West 4th Street
Reno, NV 89523-8808
(775) 323-3200

La Famiglia Ristorante
180 East 1st Street
Reno, NV 89501-1602
(775) 324-1414

Cafe De Thai
www.cafedethaireno.com
7499 Longley Lane
Reno, NV 89511-1208
(775) 829-8424

Good Stuff to Know and Eat ~

2010-04-09T15:15:00.000-07:00

Happy Friday everyone!

I am beat after a very busy and productive week, but wanted to share a few interesting tid-bits that I found in several magazines and on-line news outlets that I subscribe to. I love magazines, books and reading. Some of my favorite subscriptions are to: the legendary, Sunset Magazine, along with Living Without and Travel and Leisure, to name a few.

March's issue of Sunset Magazine (which hopefully you own or can view on line) had a fun photo layout under "The West at its Best - Hot Plants," that featured some new greens, yummy beans and a photo of some gluten-free crops. Yeah Sunset! The accompanying brief read: "Protein-rich, gluten-free seeds like quinoa, millet, and amaranth are finally sexy, thanks to rising wheat intolerance. How easy it is: Quinoa is a snap (it's drought-tolerant and maintenance-free), but harvest is laborious. Start in early spring (maturity takes 90-130 days), then prepare to thresh and winnow."...so in case you want to grow your own, there you go!

Instead of growing my own crop of quinoa, I prefer to purchase it at Whole Foods or Trader Joe's - there are several good brands and gluten-free choices at both locations.

The new spring issue of Living Without is on newsstands now. It's got a darling cover that makes us all want to bake more and a particularly interesting article about food labeling titled, "A Closer Look at Labeling"...something that should be of great importance and interest to every Celiac. As the gluten-free industry continues to explode, this serious and sometimes controversial topic will be getting more and more press and hopefully, FDA attention.

And finally, this story popped up in my Google Alerts and I thought it was worth sharing. It's titled, "Gluten Sensitivity Beyond the Gut," and deals with mounting evidence now linking gluten sensitivity with problems in the nervous system (neurological disorders)— even in people without intestinal symptoms.

As a Celiac, I find that it's so important to educate myself and try to stay on top of all the information and studies that are out there now. It's truly amazing to see the sheer volume of news that's now dedicated to this disease and to living gluten-free...with abundance, of course!

Have a great weekend - Stay tuned next week for a yummy restaurant review!

TGIF~

Happy Easter and the Power of Renewal ~

2010-04-02T14:35:00.001-07:00

It's Good Friday already and the 2nd of April. How did this happen so quickly? I mean, wasn't it seriously just Christmas or Valentine's Day? The year of 2010 is already through its first quarter and as I sit here today gazing outside at a powerful "winter" storm blowing in, I'm reflective and thankful for my life...especially knowing how fast time really does pass us by.

I'm a practicing Catholic and always have been by choice, so Easter of course, is the most important holiday of our faith. It's a time to really look around at the budding flowers, the snow falling (in our case today!) and all of nature's beauty that's about to give birth to new life and hope. Whether you practice a religion, or believe at all...it's hard to deny the power of Spring and the gifts that flourish because of its arrival.

April is a special month for me for another important reason - Ten years ago this month, in 2000, I was finally diagnosed with Celiac Disease after nine long and difficult years of searching for a diagnosis. It was also in that same month (April 2000) when I almost died. You see, shortly after my unexpected diagnosis by a family physician friend in Oakland, CA, I was admitted to a hospital for a serious injection of liquid Iron, due to my body being completely and utterly empty of the stuff! My Ferritin levels were at "1" and it was not looking so good for me. A body can really only take so much after so many years of struggling.

However, I happened to fall into the statistic that "1 out of like every 60,000 people" would have a reaction of any kind to an iron injection. Long story short, after the test dose was administered, I became faint and began to go into anaphalactic shock. The good news was, 1) I was already in the hospital and 2) My doctor was standing next to me, along with two nurses who were able to reverse the iron effects and stabilize me without me going into cardiac arrest. Thanks to God. That day had a happy ending and shorty thereafter, I began taking iron supplements, having learned the hard way that my body was just too traumatized to handle anything as invasive as an infusion.

A very long story short, I can say this: You haven't truly lived, until you've nearly died. At least that's been my motto every since that day in April 2000. I was actually given a powerful gift of insight that takes you out of "the norm" of life and creates an entirely new perspective that few share...but that's okay. It is all exactly how it should be and I seriously wouldn't change a thing.

I can say that initially, after my diagnosis of Celiac Disease, I felt that I had been cursed and how unfair this all was. How could I be the only one in my family with this affliction? But after working through a few years of experimenting with foods (though I honestly do not remember what I ate or was able to buy five - ten years ago!), finding so much support from family and loved ones, and renewing my bodily strength and stamina, I began to see the abundance and sheer blessings that have been given to me because of living this life and living as a Celiac. Though I certainly do NOT see this disease as a debilitation any longer, I also do not define myself by its parameters. No one should. We are given what we are given or perhaps bring upon ourselves, but if you choose to find the hidden blessings within every difficult situation, you will become a far more enlightened and grateful person.

Because of my diagnosis, I have found myself.

I have discovered a way to share my knowledge with others, and hopefully enrich someone else's life, offering them some tiny bit of guidance along the way, as so many others have done for me.

I have become an even more voracious researcher, reader and inspired writer.

I have grown into a teacher, in a sense, and learning to be my own powerful advocate in life.

Having Celiac has also inspired me to start a little baking business with my mother and give some folks the chance to taste something sweet, delicious and safe.

So during this spring and season of Easter joy I am truly grateful for the abundant life I have found as a Celiac, and for the sense of community it has inspired in my life. I celebrate these past ten years, though definitely filled with months of setbacks and challenges, they have primarily been years defined by moments of love, happiness and growth.

I am truly grateful.

If any of you feel so compelled, please share your diagnosis story with me, and in turn...with us...I would love to post some of your journeys.

In the meantime, go eat a gluten-free chocolate bunny or egg or Peeps this weekend and say a prayer in thanks for all of the gluten-free abundance in your life.

God Bless ~

Blue Cheese ~

2010-03-30T15:25:00.000-07:00

If you are anything like me, I've warded off Blue Cheese entirely over the past five years, having learned somewhere along my gluten-free journey that it, in its many forms, is not gluten-free. It's tough to order some of the delicious and safe salads served in certain dependable restaurants and always have to ask for the blue cheese to be removed or better yet, replaced with Feta cheese (which I love too much).

This question of whether all blue cheeses are gluten-free or not has perplexed me for some time, and I've told myself on 50 different occasions that I would invest in some thorough research and get to the bottom of this mystery once and for all...assuming the research was even available? So when I was eating lunch at a favorite local Country Garden Restaurant two weeks ago, one of my favorite waitresses, who is always so aware and concerned about serving me safe and delicious lunches, came to me with a copy of and article in the Celiac Disease Foundation (CDF) Newsletter Fall 2009 issue titled, "Blue Cheese in the Gluten Free Diet;" it must have been meant to be.

The article was written by Alex Anca, MHSc.,RD of Canada (writing for the Canadian Celiac Association), and given the important information that's included and the scientific and technical information included, I would be remiss in trying to summarize - so click here to read the article in its entirety.

Very good information with the bottom line being this - based on the most sensitive tests available, it seems that blue cheese IS safe for consumption in the gluten-free diet!

Hallelujah!

This will make my next visit to France even more enjoyable.

Now, if we could only work on those darn, delicious baguettes! It's just not fair.

Vivre bien!

Gluten Free Travel Site Stops by for a Visit~

2010-03-19T10:48:00.000-07:00

Well, it's the last day of winter and tomorrow we get to welcome spring; what a relief! There's renewed hope and feelings of joy that come from feeling the sun on your skin and enjoying the longer days. It also happens to be Guest Blogger Friday, once again, so with spring starting tomorrow and the hope of what new adventures might lie ahead, all these thoughts have let me to conjure up of visions of travel and exploring new places...as well as new restaurants in distant lands.

For all these reasons, I invited my virtual friend and founder of Gluten Free Travel Site, Karen Broussard, to tell us all about her wonderful site and what's new in the gluten-free travel world.

Thanks Karen, and please visit her site. Everyone is also encouraged and invited to post their travel and restaurant reviews for both domestic and international favorite hot-spots.

By Karen Broussard ~

Whether you’re a newly diagnosed Celiac – or have been following a gluten-free diet for years – one of the biggest challenges has always been finding places to get a safe meal outside of your home. Well, I’m happy to say that I believe the gluten-free community has finally reached the point where we have a number of great choices for safe and delicious gluten-free fare in almost any area around the country, as well as in popular domestic and international travel destinations.

When I launched GlutenFreeTravelSite two years ago, things were really starting to take off, in terms of increased availability of gluten-free foods in stores and increased awareness at restaurants. No matter what your view of chain restaurants (love ‘em, hate ‘em, or have learned to love ‘em!), there are now dozens that offer printed gluten-free menus upon request. We have definitely “come a long way, baby!” How wonderful it is to be able to find at least a few restaurants, in virtually any metropolitan area, that understand and respect your special diet. Search our own list of dozens of national and regional restaurant chains with gluten-free menus. I guarantee you’ll spot a restaurant chain you may not have heard of!

When you click on any restaurant on our list, you’re taken to a “landing page” for that restaurant, with links to their gluten-free menu, locations, and sometimes even coupons they offer. It’s great to check this list before any trip you take…I view travel as a great opportunity to try “gluten-free friendly” chains that we don’t have in our own area. We’ve “discovered” some of our favorite restaurant chains with gluten-free menus, like Biaggi’s, while traveling!

And of course, for those who prefer finding “hidden gems,” those independent neighborhood restaurants that bend over backwards to serve safe and wonderful gluten-free meals. I’m pleased to report that their numbers are increasing as well. When I read the restaurant reviews that get submitted to our website each day, it makes me want to travel with my family to try many of these great-sounding places first-hand!

No doubt, restaurants are responding to market forces: U.S. News and World Report recently reported that up to 15-25% of consumers are looking for gluten-free options due to Celiac Disease, or for other health reasons. So these restaurants are smart…gluten-free options translate into a HUGE growth market…and in this economy, there aren’t many similar “growth” opportunities!

At GlutenFreeTravelSite, our goal is to give people on gluten-free diets a true “vacation from worry” when dining out and traveling. Our database of 800+ gluten-free dining reviews (of restaurants, hotels/resorts, cruise ships, and grocery stores) can give you ideas and feedback, whether you’re looking to try someplace new in your area or traveling halfway around the world. Search our Reviews and learn more.

We’ve also recently added enhanced search capabilities within our database to allow visitors to the site to narrow their search of our gluten-free dining and travel reviews down to the town/city or zip code level – and then map the results.

We welcome YOUR reviews, as well. It’s one of the best ways you can help other Celiacs…and thank those establishments that have gone out of their way to accommodate people on gluten-free diets. It’s nice to be able to “spread the word” and help give them some free publicity in this difficult economic environment. When you submit a review, you’ll be automatically entered into our monthly contest where we choose one particularly helpful review from the prior month’s submissions and showcase it on our Featured Review page. The winning reviewer gets a FREE set of Triumph Dining restaurant cards (for American, Italian, Mexican, and Chinese cuisine).

We look forward to hearing from you!

Don't forget to check out our "Buns" while visiting the site ~

Karen Broussard
President
GlutenFreeTravelSite.com

Dressing Up My All-Clad ~

2010-03-09T15:30:00.000-08:00

This All-Clad Stainless Steel saute/simmer pan was my Christmas present, as previously mentioned on this blog. But for me, this gift was just waiting for the right moment or recipe to be put to use. For almost two months it sat in my cupboard, all wrapped up and shiny - almost a bit intimidating, to be honest. But alas, during my sick week at home (last week) when I was making soups and chopping up lots of fresh food I decided that it was time to baptise the All-Clad in fire and put this saute pan to use!

With that said, I didn't really have a particular recipe in mind but intuitively speaking, I saw a dish that was centered around chicken and yummy flavors. So, as I rummaged through my fridge the idea came to me - a Mediterranean-type chicken saute with olives...I think the Greek Gods were somehow inspiring this one.

It dawned on me, while throwing this recipe together that cooking really healthy, quality, good food for yourself or your family every day doesn't have to be complicated or super expensive, especially if you are budgeting a house full of Celiacs or gluten-free eaters. Real food, spices and herbs come loaded with all you need for flavor and nutrients - God sure planned this out well. And the more pure and less complicated the ingredients, the healthier and more flavorful the dish.

It's days like this one, while working in the kitchen and cooking with lots of veggies, is when I really wish to have my own garden to pull from...and then I start to envision how I could create one and where it might work best in my yard? Hmmmmm

With spring around the corner I could get inspired.

This recipe can be easily modified with your own favorites, but here goes mine:

Mediterranean Chicken Saute

Serves 4

- 4 Skinned, organic large chicken breasts, halved

- 1 8 0z. can of Mediterranean artichoke hearts, halved and not drained (Trader Joe's has great ones from Spain that I use)

- 1 Pint of Mediterranean olives (great mix at Whole Foods with Herbs de Provence and balsamic vinegar)

- 4 Medium, ripe Heirloom tomatoes, quartered (any color you like)

- 1 Medium yellow onion, chopped

- 1 Tbsp. minced garlic

- 3 Tbs. Olive oil

- 1/4 Cup of dry red wine

- 1/2 Cup of gluten-free chicken or veggie broth

- 1/2 Fresh lemon (to squeeze in dish while cooking)

- Salt and pepper to taste

- Dash of organic garlic salt

First, let halved chicken breasts sit out in a bowl on your counter for 15 minutes, while marinating with olive oil, and fresh lemon and rosemary. (The chicken breasts don't work if they are too cold). Begin by sauteing in pan with olive oil, chopped onion, minced garlic until all are tender and light gold in color. Then slowly add broth, wine, and chicken halves. Let cook on med-high for about 15 minutes while stirring occasionally. Then reduce heat to med-simmer and add tomatoes, artichoke hearts, olives, and remainder of liquid from artichoke halves. Add garlic salt and salt and pepper to taste...let all simmer for 20 + minutes, or until the chicken breasts are cooked through and tender. Finish by squeezing your halved lemon all around the dish.

Serve with toasted, gluten-free bread and a nice glass of wine and Voila...dinner is served.

If you have a favorite recipe that you love to cook in your All-Clad or any clad for that matter, please share them with all of us.

Eat well and enjoy real food ~

Stay posted - next week we have a special guest blogger from the Gluten-free world!

Tomato Bisque ~

2010-03-03T12:21:00.000-08:00

I am a soup person - I love soups of all kinds but a lot of the time eating soup in a restaurant, that's not home made, is quite impossible due to the abundant use of wheat flour in most soups as a thickener. Rarely is there a time when I find a safe soup that I can completely trust to be gluten-free. I know it's the same for most of you, as well.

This past weekend I was fighting off a crummy cold (again) and decided after a bountiful shopping spree at Whole Foods that I would hunker down and cook...soup.

One of my new, most favorite cook books I've been working out of is Cristina's of Sun Valley, by Cristina Ceccatelli Cook. A Tuscan native who moved to Sun Valley, Idaho years ago, is not only the author of this book but the founder and owner of Cristina's Restaurant, which she opened in 1993. It's such a delightful restaurant tucked away in my most-favorite location in downtown Ketchum, ID at 520 Second St. East.

The food put forth at Cristina's is always uncomplicated, original and delicious...rooted in her native Tuscan taste buds and classic flavors. Whether you drop by (make sure to call for a reservation) for a delicious, hearty breakfast or brunch, a visit to the colorful and tempting deli case to pack up for a picnic, or dining by candlelight in the cozy dining room, you are sure to leave Christina's sated and armed with one of her cookbooks!

So back to soup...I have to admit that I've never cooked a Tomato Bisque from scratch. It's one of my favorite soups though, so when I found Cristina's tomato bisque recipe that was so simple and fresh I couldn't resist. My mom assisted and we whipped up a huge pot of warmth and a very healthy and warm meal that I've been enjoying for several days. It was a small accomplishment that put a big smile on my face upon the first taste while thinking to myself, "hey, I just cooked this delicious soup."

It is such an easy recipe that I don't think Cristina will mind me sharing it with you all, and most importantly...it's gluten-free!

Tomato Bisque - Serves 6

- 3 Tablespoons extra virgin olive oil

- 1 Small yellow onion, diced

- 1 Tablespoon finely chopped garlic

- 2 Tablespoons fresh basil chiffonade

- 1/2 Cup white wine

- 8 Cups fresh, ripe Italian tomatoes, diced, with their juice, or 8 cups canned Italian tomatoes

- 1/2 Teaspoon red pepper flakes

- Salt and pepper to taste

- 1 1/2 Cups cream

- Fresh basil leaves, for garnish

- 2 pieces of Udi's toasted bread with olive oil (for GF crostino)

Simply saute the onion, garlic and basil in olive oil until onions are tender and light gold in color (until they become transparent). Then add wine and let cook for a few minutes. Add tomatoes, red pepper flakes, salt and pepper. Simmer for about 12 minutes, stirring occasionally. Then pulse mixture briefly in a food processor or blender to obtain a creamy consistency. (I had to pulse the mixture in two different batches, for the same amount of time and it worked perfectly).

Return (all batches) to the original pot, whisk in the cream and bring to a gentle simmer. When ready to serve, drizzle each bowl of soup with olive oil and garnish with a fresh basil leaf and home made gluten-free croutons.

Croutons: Thanks to a gluten-free friend, I learned of the delicious Udi's Gluten-free food/bread that I've been toasting all week. I just toasted the bread, drizzled with olive oil and then cut into squares and garnish the soup. I also grated fresh parmigiano that topped it off perfectly.

Cristina says that this soup is also very good served chilled for a summer evening- similar to a gazpacho. Mmmmmmmmm

Stay warm. Eat gluten-free soup. Say thanks to Cristina!

Tea for Two ~

2010-02-21T18:38:00.001-08:00

I am a true lover of teas.

My favorite quote that graces the bottom of my email signature reads ~
"There is no trouble so great or grave that cannot be diminished by a nice cup of tea."~Bernard Paul Heroux(1900's Basque philosopher)

It's not just because he was Basque like I am...it's just simply the truth. I've tested out his quote theory for years and found over and over again that a lovely, simple cup of one's favorite hot tea can truly relieve most troubles and restore a sense of peace and warmth to the soul. Drinking tea is a cherished and ancient ritual that dates back to the earliest of civilizations and cultures, as well as being used for its healing powers. The true country of tea's origin is China, and its history and impact on the world is truly fascinating.

As we've established...tea has history on its side, as well as a sense of elegance that seems to accompany each leaf, each pot, each sip. Black tea, Green, White, Oolong...mmmmmm

The flip side of honoring the true history and beauty of tea is found in a quote I once heard from a very strange fellow who referred to tea in this manor..."hot tea is basically the equivalent to drinking...(okay wait for it)...weed water!" At the pronouncement of this statement, monarchies all over the world crumbled and deceased royalty were literally rolling over in their graves.

Have you ever wondered how "afternoon tea" came to be? I found this interesting article about the conception of this event...The English ceremony of Afternoon Tea dates back to the 1840s but rather than being 'invented', it actually evolved out of the rituals and routines that had surrounded tea drinking in Britain before that time...

A fun piece of French tea history comes from my most beloved tea company, Mariage Freres, goes like so...Around 1660, on behalf of King Louis XIV and the French East India Company, the ancestors of the Mariage brothers sailed to distant lands on a quest for new exotic flavours of tea. Tea soon became a strong family passion maintained over the centuries in a tradition of excellence in taste and creativity, giving birth of the French Art of Tea.

I could go on and on about this topic - there are thousands of varieties from hundreds of countries around the world, all boasting their own unique flavors and qualities, depending upon their origin. Personally, whenever I travel to another country I always try a foreign tea and if I enjoy it, bring some home! It's a true treat and lovely way to later conjure up the memory of a hot cup of tea you drank or pot you shared while sitting along the Seine or the Yangtze rivers.

Here are a few of my most favorite teas:

- Mariage Freres - A "must visit" to their gorgeous shop when in Paris!

- The Hediard - Another lovely spot in Paris and be sure to have lunch there

- Harmony Tea - Delightful and the wrapped bags come in reusable tins

- Tazo Tea - Fun website that reads your tea leaves and great teas in so many flavors

- Davidson's Tea - A northern Nevada local favorite offering organic teas

- Mighty Leaf Teas - Some of my favorites and I love their loose leaf bags and silk tea pouches

- Yogi Tea - Offering detox, and more medicinal teas that heal the body

- The Tao of Tea - I dig their flowery herbal blends

- Harney & Sons Fine Teas - They make a delicious raspberry herbal ice brew

- Coffee Bean and Tea Leaf - Their Ceylon teas are simply delicious

As I wrap up this post while sipping my favorite Tazo lemon green tea with honey and warming by the fire (it's been snowing here for 24 hours straight!)I am reminded of what simple pleasures come from a delicious cup of tea and what it can do for my spirit and mood. There's a comfort that your favorite cup of tea provides, not to mention its nourishing and healthy qualities.

I'm not sure what flavor or brand of tea tomorrow will bring to my lips, but I look forward to the surprise...right now, I'm leaning towards a delicious Early Grey partnered with warm almond milk and my favorite honey from Marshall's Farm.

What are your favorite (gluten-free) teas that you would love to share?

Sweet tea to you~

Piperade in San Francisco ~

2010-02-03T09:57:00.001-08:00

It must be the season for eating amazing French Basque food.

First it was La Ferme, and now I was lucky enough to have just returned from a quick weekend to San Francisco where I was attending a dear friend's birthday celebration, and the grand fete was held at Piperade, one of my most favorite restaurants in the City.

It had been some time since I had the pleasure of dining at Piperade, so it was a real treat not only for my friend Alison (the birthday girl) and her 14 guests made up of family and friends, but for me, as well. Gerald Hirigoyen, the famed owner of Piperade and Bocadillos, and a good friend of mine, was on hand last Saturday making sure our table was having a great time and even took time out of his busy night to sweetly autograph his newest book, Pintxos, for Alison.

Onto the food...and my amazing gluten-free meal! Just so you all know, if you are a Celiac or on a gluten-free diet, Piperade's kitchen is very accommodating and able to ensure a safe and delicious GF meal. I have eaten there now for many years and always been safe and incredibly sated...so enjoy and just make sure to inform one of their friendly and professional staff of your special dietary needs.

My first course was this incredible Tipiak, or small plate that's a favorite - the flavors of sweet tanginess melded with creamy cheese are so unique.

Warm sheep's milk cheese and ham terrine with aged sherry

Next came this little lovely that was shared and devoured...

Pequillo peppers stuffed with goat cheese, pine nuts and golden raisins

And then my Handiak (or big plate) arrived...this amazing Euskaidun, or Basque classic dish of pork literally melted in my mouth and fell off the bone.

Roasted pork tenderloin with braised cabbage and figs

Sadly, I didn't get a snapshot of my "Koka", or caramel custard this time - it all happened so quickly, with candles and singing and birthday wishes...by the time I pulled out my camera to shoot my dessert - most of it had been shared and eaten up...oh well, there's always next time! But I did get a shot of the birthday girl's beautiful sweet treat -

Next time you are in San Francisco, make sure to visit Piperade or Bocadillos for an unforgettable lunch or dinner dining experience...and tell Gerald that I sent you!

Eskerrik Asko Gerald and staff for a perfect night out on the town!!

Piperade is located at:
1015 Battery St.
San Francisco, CA
(415)391-2555

Lunch served / Monday - Friday
Dinner served / Monday - Saturday
Closed / Sunday

La Ferme French Country Restaurant ~ Genoa, NV

2010-01-25T10:33:00.000-08:00

A week ago, I had the pleasure of dining with the publishers of the upcoming new Edible Reno/Tahoe Magazine at the wonderful La Ferme Restaurant in Genoa, NV. The French Country restaurant is owned by a close family-friend, Gilles LaGouge who is French-Basque. He and his business partner and chef, Yves Gigot, opened La Ferme in the tiny, quaint and historic town of Genoa in 1998. The pair have roots in Los Angeles, along with pretty famous and interesting careers to back them up that have spanned 25+ years in the restaurant biz - very impressive!

La Ferme is like no other restaurant - its European charm and warmth envelope you as soon as you set foot on Gilles' property and by the time you've completed your dining experience for the evening, you just want to move in and never leave. Not only does their food offer and extraordinary journey for your taste buds, but truly all of your senses will be touched and catered to during a trip to La Ferme.

In addition to the wonderful and rustic house that La Ferme resides in, there is also the experience of stepping inside Gilles Menagerie & Boutique, housed inside one of the oldest bunk houses in Genoa - it's been restored of course, and oozes charm and charisma just like its owner, Gilles. The Boutique is Gilles' "sanctuary" so to speak, and a creative place that grew from his heart, offering clients the chance to purchase unique, one-of-a-kind gifts from all over Europe and the world...my favorite items come from the Basque Country, of course. In addition, Gilles has created a gorgeous line of jewelry that can be custom-ordered. It's an experience that's NOT to be missed when visiting La Ferme. Gilles' clientele come from all over the States and the world, scooping up his treasures, while appreciating his fine taste and eye for beauty.

Now to the food...our meals were incredible, as always. I hadn't been back to La Ferme in a couple of years and I had missed the experience of dining there and the fun and enchanting conversations that are always had with Gilles. This trip was especially enjoyable and fruitful, connecting La Ferme with the great gals Amanda and Jaci, who are starting Edible Reno/Tahoe magazine. Their appreciation for great, organic, farm-fresh food is contagious, and I can say that it was a very enlightened night of conversation and toasts! In addition, we received a tour of Yves' kitchen and met with their darling sous chef, Anne.

They make quite a team!

The other important news to share with fellow Celiacs or the gluten-intolerant is...La Ferme is very aware and able to prepare a variety of meals sans-gluten. That's the benefit of eating food that's incredibly fresh and not too tampered with - so have no reservations about being able to dine fabulously and without fear...but do make reservations.

Our first course was brought to us courtesy of Chef Yves Gigot, and other than the bread, I was able to eat everything.

Cured salmon with toasted almonds, an amazing cherry compote, with crisp, cheesy bread sticks

My next course was incredible - the Mediterranean antipasti. The yogurt cheese just melted in my mouth and Gilles home-grown cherry tomatoes that were marinated in some kind of fresh fruit were out of this world...

Mediterranean antipasti, yogurt cheese, house pickles (including amazing cherry tomatoes), and lemon hummus

The baby green salad was shared by the three of us and it was so fresh and delish-

Baby Mixed Green Salad , Pistachio Vinaigrette, Toasted Pepitas

My entree was so beautiful to the eye, that I really didn't want to disturb its perfection...but alas, my desire and hunger won out...This has always been my favorite dish at La Ferme...and somehow they continue to perfect it!

Coq au Vin "Mere Grand"

And if it's hard to believe there was still room for dessert, think again. This amazing little French creation was like eating sugary, lemony clouds dancing around in the sky...sigh....can it get any better than this? Non!

Floating Island: lemon curd and oeufala neige. A French-Basque treat!

Now that your mouth is watering and your are warming up the car to drive to La Ferme for dinner, make sure you call first for a reservation and note that they are closed on Mondays.

La Ferme is now also offering, in addition to their fabulous daily menu, a three-course meal that includes wine and coffee for only $35 per person - an amazing offer that you can experience Tuesday through Sunday nights.

And finally, Gilles wanted everyone to know that La Ferme is also in the catering business, providing clients with the incredible quality of food served in their restaurant, with very affordable catering/event rates. They are able to cater small gatherings to large events and weddings...and everything in between. Contact them directly for more information.

As we were leaving La Ferme last week after our fantastic dining experience, we had the pleasure of being visited by one of Gilles and Yves' gorgeous Great Pyrenees dogs, Neige. She and her siblings are regulars at La Ferme and they truly add to the unique, family-like atmosphere...don't be mistaken, they ARE part of the La Ferme family. There's a grand portrait of them all above the kitchen door to prove it!

Bon Appetit!!

See you in Genoa~

Tia's Sweet Treats in the News...

2010-01-18T10:22:00.001-08:00

Good morning -

We woke up to find our first news article about Tia's Sweet Treats in today's (this week's) Northern Nevada Business Weekly! We are so excited about carving our little Gluten-Free niche here in Reno, and well beyond.

We are baking away this week, so place your orders now on-line or call:775-230-1442 .

The other great news for Tia's Sweet Treats is that our macaroons are now being sold at The Hub Coffee Co. in Reno on Gluten-Free Thursdays!

The Hub is located at: 26 Cheney St. in downtown Reno.

See you there for an amazing cappuccino and macaroon!

Simply Yummmmm~

2010-01-16T11:54:00.000-08:00

A post-holiday crazy, busy week inspired this yummy and simple breakfast-for-dinner idea that I thought you might like to cook in your kitchen.

Growing up in my family, there were times when we would have breakfast for dinner - the occasional omelette or pancakes were always a big hit with my brother and me and still to this day, I love whipping up scrambled eggs as an entree! With that in mind, I've been revisiting my childhood love (totally inspired by my mother)of poached eggs on toast...or in this case, a softly fried eggs on toast. Paired with some delicious cheese, and fresh tomatoes with a fig balsamic, you've got yourself one tasty and nutritious meal that can be created in ten minutes.

I've also been on a fresh herb kick lately. While perusing the Whole Foods produce section the other day, I came across a perfect package of fresh sage, thyme and rosemary and have been throwing them in with just about everything I've eaten. I'm always amazed at what a fresh herb will do to your food - with nothing more than some olive oil and sea salt to accompany, food comes to life under the profound influence of an herb.

Isn't that wonderful?

And when I cook this way, it's a distinct reminder about the essence and importance of eating real food and why we do not need to alter everything, process it with junk and throw it in a box to be eaten via microwave. Blahhh - I'm getting the chills just thinking about that process, all the while, the poor food screaming out, "we taste great just as we are, just as nature intended...honest!"

So, to keep your food from screaming out with displeasure...try this simple recipe for lightly fried/poached eggs on toast with rosemary, avocados and delicious little tomatoes.

Serves 2-

- 4 Fresh eggs

- 4 Slices of gluten-free bread (your choice but I like Food for Life's Rice Pecan bread)

- 1 Ripe avocado

- 2 Pats of organic butter

- 2 Tsp. olive oil

- Sprigs of rosemary, thyme and sage (as much as you desire)

- 4 Slices of any delicious Swiss, jack or mozzarella cheese

- 4 Oz. of sliced turkey, gluten-free

- 8 0z. package of mixed medley cherry tomatoes (I love the yellow and orange variety)

- 2 Tbsp. Fig balsamic

- Salt and pepper to taste

First, wash and half the cherry tomatoes and place them in a saute pan with 2 tsp. of olive oil, salt and pepper. Add sprigs of fresh herbs, as much as you like, and saute for 5-7 minutes on med-high, until tomatoes start to soften. Then put bread slices in toaster for your desired amount of toastyness. While toasting, remove tomatoes from burner and place to the side in a separate bowl. Use the same saute pan to lightly fry your eggs - cook with rosemary and until yolks just start to form.

Spread pats of butter onto the toast, then place two on each plate. Layer with fresh cheese slices, turkey and then place fried egg on top (to melt it all together!). Slice fresh avocado on top of the eggs and divide up the sauteed tomatoes onto each plate. Drizzle fig balsamic on tomatoes. Salt and pepper to your liking.

That's it - simple and delicious.

Enjoy your breakfast-for-dinner or whenever really, and keep your food happy!

I would love to hear about what your favorite gluten-free recipes are!
Please pass them along.

Welcome 2010!!

2010-01-05T16:09:00.001-08:00

Happy New Year!!

I don't know about you, but I can say that I'm thrilled to be leaving good old 2009 in the dust and moving into 2010. It's not that last year didn't have it's bright spots, but let's just say it was a very challenging year, especially in regards to my health, given the numerous gluten poisonings that I endured.

This year the goal is = NO Gluten encounters whatsoever!!(Can you hear me knocking on my wooden desk?)

Seriously though...It is my goal. Better self care and being a stronger advocate for myself.

I think this All-Clad saute pan I received for Christmas is going to help me reach the above mentioned goal. You see, I've been dreaming of receiving this gorgeous All-Clad Stainless Steel saute/ simmer pan for quite some time, and now I have my secret-Santa to thank for delivering this little jewel under my tree! (Thanks Dad!)

The point is that I can't wait to start cooking more and more at home and eating out less and less. I will also have to fess up to the fact that I've now watched the movie, "Julie and Julia" three times and am seriously contemplating selling everything I own, throwing caution to the wind, and moving to Paris to attend Le Cordon Bleu! I wish. But don't think this thought hasn't seriously been swirling around my head for the past two weeks, all inspired by a love of cooking, a really good movie and cookbook and the beginning of Tia's Sweet Treats. Cooking and baking seem to be taking up permanent residence in my kitchen and in my life - I love that.

There's just something so damn romantic to me about being inside my cozy home, music playing low, candles lit and being in the kitchen creating delicious and gluten-free food to eat and share with others. I am finding more and more that the kitchen is becoming my inspiration for creative thinking, and the more I want to cook, the more I want to write...okay and then travel! They all seem to inspire me in equal-parts/different ways.

That being said, after this latest Christmas/family trip/NYE vacation to San Diego to spend time with my brother and his family, I'll be staying put for a while. Thought I was soooooooooo grateful to have traveled for ten days without any gluten incidents...see, I'm already off to a good start. Even our day at Disneyland proved to be joyful and safe. Not only did we pack a hearty lunch for everyone, but the Mexican restaurant that we ate dinner at (us and 10 million others) contained one very helpful chef who KNEW all about eating gluten-free, and guided me through my entire meal selection. It was awesome, I have to say! Thank you Mr. Disney chef!

On another bright note - Tia's Sweet Treats is up and running and ready to take your orders. Our gluten-free, organic Macaroons brought a lot of smiles to the faces of our first customers during the holidays. We would love to put smiles on more and more faces.

Between baking macaroons and cooking in my new All-Clad saute pan, I'm sure to be a very happy camper in the coming days and weeks, and I cannot promise that I won't be tempted to move "Julie and Julia" back to the #1position in my Netflix queue - sorry, just too tempting and inspirational!

I wish you and yours a wonderful, joyful, prosperous, and Gluten-Free 2010~

Tia's Sweet Treats Have Arrived ~

2009-12-22T14:16:00.000-08:00

Earlier this year, a beloved, recently departed doctor friend said to me, "you know Aimee, sometimes life makes our decisions for us."...At the time, I wasn't quite sure that I understood what he was saying, but his words have stuck with me and I've pondered them intensely, coming to a deeper understanding as the time has passed.

I've worked in public relations and advertising for many years and I still love what I do, but along the way this other passion showed up in my life, through no choice of my own, leaving me with Celiac Disease and a deep desire to help others and create something good. "Good" in the sense of doing so for others, teaching those newly diagnosed how to manage living gluten-free with abundance and joy and, yes, creating something delicious to share with the world.

Today, my mother and I are really excited and happy to announce the launch of our Gluten-Free Baked Goods business, Tia's Sweet Treats!!!

We are currently baking delicious, Gluten-Free, organic Macaroons in a variety of five flavors, all free of nuts, as well. We use only the finest, organic ingredients that are bought locally and baked in a 100% Gluten-Free baking facility.

Macaroons~

- Holiday Cranberry

- Holiday Peppermint

- Traditional

- Meyer Lemon

- Coco

Since the first moment I tasted a Parisian macaroon in Paris, I've been hooked - though the macaroons we are baking do not look like the ones you find in the City of Lights, the essence of their tradition and taste are captured. The authenticity of our recipe and flavors are derived from a combination of my grandmother's recipe and many hours of research and taste-testing by my mother and me - Fun job, no?!

You might ask where the "Tia" comes from in our company name? Well, it's derived from the love and sweetness that is shared between my nephew and me and our love for gluten-free foods. You see, given our Basque/Spanish heritage, I wanted my nephew, Alex to call me "Tia," which means Aunt in Spanish. "Aunt" just wasn't going to cut it! Alex is also the first person in our family to be educated and exposed to gluten-free foods since he was born and as he's grown, really enjoys eating my food and loves to try everything I eat. We have always shared this sweet bond of eating gluten-free muffins and Lara Bars together - and his awareness of what I can and cannot eat is astounding to me - he's so intuitive about gluten and understanding what is safe for his "Tia" to eat. The other reason for the name...truthfully, is the sound of his little voice that's conjured up in my head every time I hear the word, "Tia" spoken...it's priceless to me and I wanted to honor Alex and our special bond in this way.

We are accepting pre-orders now and will have our full line of Macaroons available for pick-up after January 15, 2010. Please visit our website for a list of pricing and the necessary contact information or email us at: info@tiassweettreats.com.

We look forward to baking for you, your friends, colleagues, family, and other loved ones and we guarantee a safe and delicious 100% Gluten-Free experience that will leave your taste buds and tummy wanting for more.

Tia's Sweet Treat's wishes you a very Merry Christmas and Happy New Year!

See you in 2010 ~

Oh the Weather Outside is Frightful...

2009-12-11T14:48:00.001-08:00

I guess winter has arrived a bit early.

Enjoy a serene and gluten-free weekend ~

P.S. - Hot tip: I had a client event today and had ordered a Gluten-free veggie baked potato from BJ's Restaurant and Brewery in Reno. They offer a GF menu, so we ordered off of that and my dear client was so sweet to triple-check my order when she picked it up...however, when I opened the potato and found a side of what I believed to be melted butter (per my request) I was shocked to realize that it was not! After taking two or three tastes, I realized that it was more of a fettuccine sauce (with most likely some flour!), not butter. So once again, don't ever 100% trust ordering off of a gluten-free menu.

It obviously always pays to stand next to the chef in the kitchen and watch his or her every move! Well, since that's not really possible just realize that there's always a risk involved.

My two hour "will I get sick" time frame is almost up, and I'm praying that I will not get sick from this mishap. My client asked ALL the right questions - it's strictly the insane lack of knowledge that most all kitchens possess when it comes to truly knowing how to serve a gluten-free customer! I could go on...but I digress.

Just wanted to pass this information along!

More Turkey, please...

2009-12-03T20:48:00.000-08:00

I hope that Thanksgiving left your tummies full, but certainly not sick from any sneaky gluten that may have found its way onto you plate. I was very thankful for a lovely, quiet meal with my family that was much simpler this year, safe and delicious. I have to say that my mother has really mastered how to prepare a holiday meal sans gluten in the nine + years since my diagnosis.

The Saturday after Thanksgiving I found myself at the gym running on the treadmill and burning off some of those delicious calories previously consumed on Thursday. While running and sweating, I noticed that the Food Network had a show that was running called "Ask Aida". If you haven't seen it before, it features a young, enthusiastic gal named Aida who cooks up pretty quick and simple recipes, while answering viewer questions. I have to say, she's darn good at chopping. I was a little jealous while watching how fast her technique is.

She was whipping up a bunch of pasta dishes that looked rather tasty and cheesy - yum. The third dish she prepared caught my eye, given the fact that I was still in the mood to eat turkey, having not really overindulged too much this year on the good old bird, and this particular pasta dish requires ground turkey meat. The name that flashed on the screen was the Italian dish, Pasticcio, though Aida's version is definitely not the original four-hour-intense dish; let's say this is a shortcut version.

I memorized the ingredients and directions while huffing and puffing my way through the workout, and enthusiastically pledged to try this dish, making enough to nosh on throughout the week...and that's exactly what I've been doing. It's delicious. If you are looking for a warm and nutritious, lasagna-type meal everyone will love that will leave you with ample leftovers and a smile, try this modified version of Pasticcio ~ Macaroni pasta, ground turkey, tomato sauce, spinach and mozzarella.

Serves 8

- 1 Bag Tinkyata brown rice elbows, gluten-free macaroni pasta (or larger penne if preferred

- 1 Lb. of ground turkey breast

- 1/4 Cup sliced garlic or shallots

- 1/2 Large sweet onion chopped

- 3 Tbsp. Olive oil

- 1 12 Oz. jar of your favorite GF pasta/pomodoro sauce

- 2 Cups freshly shredded mozzarella

- 3 Cups fresh, washed spinach leaves (remove stems)

- 1 Tbsp. GF cinnamon

- Salt and pepper (to taste)

Saute sliced garlic and onions with olive oil until golden brown, then add ground turkey, jar of tomato sauce and cinnamon. Mix all ingredients together then turn heat to medium and simmer for ten minutes. Boil entire bag of pasta and cook until al dente, then strain and set to the side until turkey is cooked. (Tip - I always throw a few drizzles of olive oil in with my strained pasta and stir, to keep from sticking together).

Spray non-stick olive oil on to casserole dish then layer half of the pasta into the dish, just covering the surface. Layer pan of ground turkey mixture onto pasta and evenly smooth over entire surface. Layer fresh spinach over the turkey until it's completely and evenly covered. Spread 1 cup of mozzarella over spinach. Finally, evenly layer the remaining pasta over the spinach and toss on the second cup of mozzarella, e poi...finito!

Your pre-heated oven will be set at 350 degrees - cook the dish for 25 minutes. I would recommend covering the dish for the first 15 minutes to seal in the juices, then uncover to lightly brown the top.

Not only will this simple and quick dish allow you more time for all those Christmas and holiday bargains you are going to be looking for online, but the aromas it creates in your kitchen are intoxicating - you can thank me later.

Try not to eat the entire casserole dish in one sitting. If you do, don't blame me. Just head to the gym. The treadmill is awaiting your arrival.

Happy cooking ~

Top Ten Gluten-Free Thanksgiving Tips~

2009-11-24T11:16:00.000-08:00

It's almost Thanksgiving Day - the day of giving thanks for all of our blessings in life and most importantly...overeating delicious, lovingly-prepared dishes that warm the heart and soul.

If you are a Celiac or eat gluten-free, you also know just how challenging this particular holiday can be when it comes to ensuring that NO and I mean NO trace of gluten/wheat flour is allowed to contaminate your food and ruin a day of blessings.

I put together my quick Top-Ten List of Thanksgiving Gluten-Free Tips that will help you through the entire process, from the kitchen to the dining room table. I have learned throughout the past ten years, just how important these tips are in order to ensure a safe and enjoyable meal to be thankful for.

Top-Ten Gluten-Free Thanksgiving Tips:

1. Make sure that your kitchen is sterile and clean, erasing any trace of gluten/flour, keeping a safe cooking environment. This is especially important if you are cooking in tandem at someone else’s home who may not have a gluten-free kitchen.

2. Sterilize ALL cooking utensils and cook ware that you will use to prepare the meal, from start to finish. Again, especially important if you are eating or cooking at someone's home who is not a gluten-free eater. I can't overemphasize how important this is and how easy it is to pick up a spoon that was just dipped in gluten gravy and then use it to stir gluten-free ingredients. Whammo - contamination!

3. Turkey! Though everyone agrees that a good 'ole turkey bird is naturally gluten-free, you would be amazed at what happens to the poor bird by the time it arrives in your grocer's freezer. I have had to search for hours to find a gluten-free bird that has not been injected, basted, seasoned and saturated in gluten. There are so many preservatives used on your average turkey that are filled with gluten. I recommend buying an organic bird from Whole Foods or your local butcher that is guaranteed to be free of all gluten. It may take a little searching, but you will find a turkey that is safe. If all else fails, in the past I have simply purchased a small turkey breast for myself, basted it with butter and herbs and Viola - a safe Thanksgiving turkey.

4. Broth can be another tricky and dangerous area when cooking a Thanksgiving meal. All mainstream chicken, beef or veggie broths are loaded with modified food starch and other gluten products and can really ruin a good meal for a Celiac. Thankfully, there are loads of gluten-free broths now available that are also organic that must be used in your holiday cooking in order to avoid contamination. My favorite broth is Pacific Natural Foods free range chicken broth. Trader Joe's also has a fairly comprehensive list of GF products now and GF broth.

5. Bullion cubes have danger flashing all around them - did you know that? I found this out the hard way in years past. So if you are dining at a family or friends house this Thanksgiving, it is imperative that you make sure they are not utilizing any type of Bullion cube in their seasoning or homemade broth. Do your homework on this one and suggest your gluten-free chicken broth instead!

6. Whipping cream is harmless, right? NOT. Thanks to my sister-in-law, she just recently showed me a container of Knudsen whipping cream that's sold in the dairy section. As she was reading the ingredients, she noticed that this dairy product contained modified food starch, most-likely utilized as a "binder" to help thicken the product as it's whipped. This came as a shock to me and was really concerning. Make sure that if you are using a dollop of fresh whipping cream on anything you did not make yourself, you check with the host to verify that the product they used was gluten-free.

7. Vanilla, salt and spices are all wonderful ingredients for your holiday baking, but be careful to use only gluten-free products. Most people don't realize that even iodized salt can contain gluten. Though it's more expensive, I have been using fresh sea salts for several years now and feeling much better about the product. I really love the course Sel de Mer!

GF Vanilla extract is much easier to find now in even mainstream grocery stores, as well as spices that are safe. The key is to use the products that you have researched and know are safe. If you are eating away from home this holiday, just pack a bag with all of your GF products to bring to the host to use in whatever foods will be prepared and served to you. Anyone who knows and loves you will be more than happy to accommodate and keep you safe.

8. Gravy! - a staple of the Thanksgiving meal, yet as a Celiac, you must make sure to avoid ALL gravies containing roux/flour in the mix. It's actually easy to make a gluten-free gravy that is hearty and delicious - so you won't feel like you are missing out on a thing! Check out my blogger friend, Gluten Free Girl's site for her very easy and delicious GF gravy recipe!

9. The good stuff - Alcohol and Desserts - now what would Thanksgiving be without these tasty staples? Depending upon what you and your guests will be drinking during the holiday, here's a reminder of the "safe alcohol" that Celiacs and those avoiding gluten are able to drink.

Desserts are just a part of the traditional Thanksgiving feast, but for a Celiac, things need to be modified. But don't confuse "modified" with "boring!" There are a million GF dessert recipes on line, in hundreds of GF cookbooks (that actually taste good) and perhaps, in your own repertoire of homemade recipes. I love Pumpkin Pie, and am pretty sure you do too! There are ample sweets and aperitifs to choose from so you won't feel like you have missed out on a thing this Thanksgiving.

10. Be Thankful~ In these challenging times, no matter what disease we might suffer from, or loss we have experienced...there is ALWAYS something special in each of our lives to remember and give thanks for, to love and honor, and a way for us to share our hearts with the world.

A Very Happy and Safe Thanksgiving to you all ~

GF Pizza Night~ A Photo Tutorial

2009-11-13T14:44:00.000-08:00

The food that I've missed the most since going gluten-free in 2000 is....PIZZA!! Not the typical gluten-free pizza in a box, found in the Whole Foods freezer...no no...a real, cheesy, thick or thin crust, hot out of the oven, make-you-salivate kind of pizza that you find in Rome or New York or...good old Pinky's Pizza in Walnut Creek,CA (which sadly,has now closed) where I grew up. That's the kind of wheat-filled pizza I'm talking about, my friends!

Okay, somebody slap me - I've regressed to my previous life. Excuse me.

I still have years of wonderful memories stored in my heart and mind focused around eating at various pizza parlors all over the Bay Area. While growing up, they served as staple meal locations - after soccer games, little league victories, golf tourneys, horse shows and birthday parties. Pizza equaled friends, fun and a night out! So, I hang onto those lovely days past and the aroma of goodness that still fills my senses.

Now, this is not intended to be a sad, walk-down-memory-lane kind of a post - because the good news is, a very delicious and successfully baked gluten-free pizza was created in my very own kitchen last week...almost as good as Pinky's.

I've tried many of the GF frozen crusts that you can buy at certain grocery stores or on line, and as I've blogged before, I've also found two pizza restaurants in San Diego that bake up a mean GF pizza. But baking one from scratch, in your own kitchen, in your own oven, with love and careful preparation, is really quite fun and rewarding...if it works!

I've baked pizzas from scratch with the numerous flours (usually required) during various GF baking classes that I've taken over the years, but putting all the ingredients together and praying it works out in your own oven is a different story -Well, fear be gone! After the first try that turned out quite well, I'm ready to go back in the kitchen this weekend for more.

Follow along with this photo essay/tutorial and then bake your own!

After the dough is mixed, it's important to spread it evenly and as we discovered, not too thick in the middle, in a 13" diameter

Next...use your favorite GF pasta/pizza sauce and spread around on to the dough, adding a bit more sauce in the middle.

Now the fun begins...load up your toppings, layer by layer (this pizza included GF ham slices, artichoke hearts, sliced zucchini, fresh-chopped green onions, spinach and fresh-grated mozzarella)

After baking in the oven at 400 for 30 minutes, Voila! The finished product ~

This delicious and healthy pizza was so easy and contains half the fat grams of the prepared, frozen variety. It's a fun project you could do with children, for a fun night of cooking with friends (don't forget the wine) or anytime you are longing for the food that satisfies and conjures up delicious memories, while making new ones.

The recipe that was chosen for last week's inaugural effort came from Bette Hagman's GF Cookbook, The Gluten-Free Gourmet.

Quick and easy pizza crust -

Serves 6

- 1/2 Cup milk

- 2 Large eggs

- 1/3 Cup of cornstarch

- 2/3 Cup rice flour

- 1/4 Teaspoon of guar gum

- 1 Teaspoon salt

- 1/4 Cup of olive oil

Beat the milk and eggs together. Add the flours, guar gum and salt. Mix in the olive oil.

Spread onto a greased 9" x 13 " pan or pizza stone or (as I did) spread with a spatula in a 12-inch circle about 1/4 inch thick - leave a thicker crust around the edges/outside of the circle to keep the sauce and cheese from running over onto the pan.

Spread sauce evenly over the unbaked crust and top with your favorite toppings.

Bake in preheated oven at 400 degrees for 30 minutes.

Serve with a simple salad, tossed in olive oil and vinegar and you have the perfect meal.

Mangia Mangia!!

Healthier Bones for Kids ~

2009-11-06T09:57:00.000-08:00

I came across an article today on Celiac.com and thought it was definitely worth sharing, as the diagnosis of Celiac in babies and young children is so very important. I can tell you for a fact that I have Osteopenia, due to the ten years + that I lived through not absorbing much of any nutrients - and that was in my late teens early 20's; some of the side effects as a result of this are challenging to say the least.

The earlier children are diagnosed, the sooner they can be put on a 100% gluten-free diet in order to stop the malbsorption issues that can lead to so many growth-related problems for little ones.

Have a read and be sure to pass this along to your kids, or anyone you know who's children are newly diagnosed or on a gluten-free diet.

Gluten-free Diet Means Healthier Bones for Kids with Celiac Disease
Celiac.com 11/05/2009 - It's well known that people with celiac disease often show reduced bone mineral density, and that metabolic bone disease is a significant and common complication of celiac disease...

TGIF - and next week check back for a fun and easy homemade gluten-free pizza recipe you and your family are sure to love!!

As the Light Changes...

2009-10-29T14:17:00.000-07:00

As I have touted before on this blog, I LOVE the season of Fall! The colors change, the light shifts to a golden hue in the sky, subtly reflecting off each gorgeous leaf that's on its way out...and...the J.Crew catalog is loaded with amazing goodies every fall season - this one is NO exception, my friends.

I used to love Halloween as a child. I remember fondly that our mom would always hand make my brother and my costumes each year. She was really talented and creative, and somewhere out there, there's a smashing photo of the two of us impersonating "Donny and Marie Osmond" to a tee, with our flowing lavender/purple costumes - microphones in hand. If you are of a certain age, then you know what I'm talking about! However, back in those days I did not have to worry about every morsel of food that I put into my mouth in fear of it containing gluten. The biggest concern that we faced at the end of every Halloween night was HOW much candy we were able to collect on our journey through the neighborhood, and our parents making sure there were no items that were suspiciously "unwrapped"...oh, and no homemade Carmel apples. ohhhhh

How I long sometimes for those "good old days."

Every Halloween, I try to imagine what it must be like to be a child with Celiac Disease and what a positive and creative parent one must be in order to still create a sense of "magic" and excitement for their child, without creating a huge amount of fear around all the "do's and dont's" of eating gluten-free.

In some of my research, I came across a blog with a fairly comprehensive list of "safe" Halloween candy. But as always, it's a good idea to double-check every ingredient in the event that the manufacturer has changed anything since the last time you checked!

And since October is Celiac Disease Awareness Month, I thought it important to share this Reuters story, updating us all on General Mills and their five Chex cereals which are now completely gluten-free.

I know that on Saturday night as I'm handing out gluten-free candy to all of the little ghosts, goblins, and Miley Cyrus's at my door...I'll be wishing all the Celiac kids out there a safe, fun and enjoyable Halloween eve...and wishing I could still dress up as Marie Osmond!

Happy Fall ~

Vintage Restaurant ~

2009-10-22T15:41:00.000-07:00

View of famous Mt. Baldy in Sun Valley, ID

While visiting one of my favorite spots on the map over the weekend, (Sun Valley & Ketchum, Idaho), a delicious gluten-free dinner was had at the darling, cozy and rustic Vintage Restaurant. Vintage is located in a tiny cabin in downtown Ketchum on Leadville Street, just across from the famous Kneadery Restaurant.

I had wanted to try Vintage for the past couple of years, having heard great things about the food and the chef/owner Jeff Keys, who is also a cookbook author and has published a book titled "Vintage" - highlighting all the wonderful dishes that are served at the restaurant and then some - the good news...many of them are gluten-free or can easily be modified as such!

Our dining experience at Vintage was wonderful, though I have to be honest, my first conversation with our very friendly and a bit frazzled server left me a bit leery of how safe I was actually going to be eating there - so I decided to keep my demeanor light and friendly but was adamant that she had to speak with the chef about every single food item I was considering, in order to ENSURE that everything could be properly prepared gluten-free. I have to say anymore, eating out is not nearly as fun or carefree and I have to work hard to keep my composure and not let the stress of getting poisoned completely ruin every dining experience. However, in this case, and after several long discussions with the server and chef, I felt I was in good hands and I surrendered to trust.

My food was fantastic, I have to say. I started with their famous Shrimp Tamale - wow, it's incredible and I almost bought the cookbook then and there so that I could recreate this dish and serve it to my friends and family! My main entree was semi-custom created - pan seared Sea Bass with herbs, served with field greens, feta cheese, mandarin orange wedges in a simple vinaigrette - along with a side dish of fresh made Polenta...just for me! The dish was wonderful and completely safe and gluten-free. I highly recommend ordering that exact combination of dishes. Dessert was a bowl of homemade, fresh strawberry sorbet - no wheat there! For you chocolate lovers, Jeff also makes a flour less chocolate cake that's also featured in his cookbook. (I was waaaay too stuffed to try it)

If you are Celiac or gluten-intolerant and find yourself in Ketchum standing in front of Vintage and reading their delicious menu, don't hesitate to eat there, just make sure you alert the staff of your diet restrictions when making a reservation.

It's such a special dining experience and as one gentlemen told us on his way out the door, "this is the best restaurant in the Valley"...spoken from a true local!

(Presently, Vintage is on holiday for five weeks, re-opening the week of Thanksgiving 2009)

Vintage Restaurant
231 Leadville Avenue North
Ketchum, ID 83340
208-726-9595

One Pot Wonder ~

2009-10-13T11:24:00.000-07:00

It is pouring rain here today - a very welcome sight let me tell you, and the kind of day where you would like to curl up with a good book, a cup of tea and let the world go by. And now that it's fall and the days are getting shorter and the night air arrives with a certain crispness, I was inspired this past week to cook up two gluten-free dishes that brought a lot of warmth and nutrition to my tummy!

I cook a lot at my house and I have realized the joy and ease of cooking a healthy meal in one dish or one pot - it's easy and there is so much variety to cooking this way. Usually, all that needs to accompany a one-dish meal is a simple salad with good olive oil, some fig vinegar and a few gluten-free crackers...oh...and a nice glass of wine.

The other night I only had 10 minutes for meal prep between running home from work and racing off to a Pilates class. I had a ton of veggies in my fridge and wanted to use them all up while they were still fresh, so I had the idea to throw them all in my Emile Henry stew pot, add some GF chicken broth, a few other flavorful ingredients, chop everything up and let them simmer away while I was at my class. I wasn't quite sure what I was creating, but it turned out to be really yummy and provided four healthy meals throughout the week. Cooking this way is really economical, as well.

Gluten-free Chicken/Veggie stew-

Ingredients: Serves four (Ten minutes prep time)

- 1 8 Oz. box/container of gluten free chicken broth

- 1/4 Pc. of fresh butter

- 1.5 Tbsp. of organic garlic pepper

- 1/4 Cup of red cooking wine

- 1 Tbsp. Olive oil

- 1/2 Cup of water

- 4 Large, red organic potatoes

- 1/2 Yellow onion (chopped in quarters)

- 3 Green onions (chopped)

- 3 Roma tomatoes (quartered)

- 3 Zucchini (sliced)

- 2 Celery stalks (chopped)

- 1/2 Cup baby carrots (whole)

- 1 Roasted chicken (Pre-cooked and pulled from bones and sliced)

- Grated Parmigiana cheese as topping on stew (to your liking)

I simply chopped up all of my veggies and threw then in the pot, then added the chicken broth, water, wine, olive oil, butter, garlic pepper, salt and pepper (to taste). I made sure that everything was covered with a 1/2 inch of broth knowing it would cook down. I simmered the pot on medium heat for an hour and 20 minutes.

When I returned home the veggies were the perfect texture and simmering with robust taste and flavor. I then added the sliced up, roasted chicken to the pot and allowed to cook for an additional 10 minutes. Voila! Ready to eat.

It was super-simple and delicious - a great meal for a family or to have leftovers to nosh on all week.

Next up - Homemade Shallot-leek cream gluten-free pasta

Eat well!

Napa Valley Road Trip ~

2009-09-30T15:19:00.000-07:00

There's something special about the Napa Valley besides the obvious...VINO...it's the smell of the air, the earth, and the beauty that is present everywhere you look, which makes it a fabulous place to visit any time of the year.

One of my dearest friends from the Basque Country, Nere, was visiting here for a month and had never been to Napa, so recently we decided to jump in the car and make a day of it! Mind you, the predicted forecast for that day was in the high 80's, however, by mid-day it reached 107 degrees in St. Helena! We were sweltering and needed something cold to drink, of course, but first we stopped at the delightful and newer Historic Napa Mill and Napa River Inn - Napa's only Michelin starred luxury hotel. There some terrific history to this site in downtown Napa and it's all chronicled on their website.

There are four lovely restaurants in the Mill to choose from, so we decided on something more casual and "safe" for me, the Celiac, and dined at the The Napa General Store's cafe. The store is darling, filled with eclectic and Napa Valley-based products, and the cafe offers indoor or beautiful outdoor patio seating - but it was already 100 degrees at lunch time, so we opted for a table near the bar in the air-conditioned dining room.

The day we ate lunch there, one of the specials was Gazpacho soup, which I adore! After careful discussion with our waiter, I was assured that the soup was 100% gluten-free, and it was. Muy delicioso! In addition, I ordered the Greek Salad served with plain grilled chicken and all the traditional ingredients (romaine hearts, feta cheese, kalamata olives, tomatoes, cucumbers, Red onion), sans the garlic flat bread, and did very well. The waiter brought me a freshly mixed side of balsamic vinegar and oil and was very careful to ensure that my meal was completely safe and delicious - so I enjoyed.

As we made our way north on Hwy. 29 towards St. Helena, we decided to only taste at wineries that I had never visited before, and given this was my friend's first time in the Valley, we had quite a few wineries to choose from. Our first stop was the glamorous Opus One - just for a photo op. A single tasting is $30, so we decided to go elsewhere for a little more "bang for our buck"...so to speak. It's worth the visit though, and the architecture of the main building is quite something to see. I have drunk Opus One before, and it's a lovely Mondavi & Rothschild joint creation.

Next stop - Peju Province Winery for a tasting and to enjoy the beautiful grounds and Rutherford Estate Wine Tasting Room.

We tasted five of their most popular wines and then decided to purchase their Provence California Red & White Blend Table Wine which is served chilled and I have to say, has gone very well with spicier, BBQ'd dinners - I've really enjoyed this bottle.

Our next stop on the drinking tour...haha, was at V. Sattui Winery. Little did we know that the rest of the free world had also decided it would be a great place to pick up some lunch, do a little tasting at the massive bar, and sit outside for a picnic! The family-owned winery was established in 1885 and is quite an impressive stop on the tour. The grounds are well-designed and beautiful, and Nere and I thoroughly enjoyed the lively "bar" atmosphere and the "$5 for 5 wines" tasting. As we sipped our vino and enjoyed the people-watching, we discussed how the atmosphere was similar in a way to that of bar-hopping in San Sebastian, Spain and all the fun that goes along with "El Tapeo", or meandering from bar to bar in search of amazing Tapas(Pintxos).

V. Sattui also has an authentic, old-world style deli and it's loaded with goodies that any Celiac would enjoy; beautiful Italian and Spanish cheeses, fresh-cut salami, ham, turkey, you name it, along with some delicious and safe salads and plenty of chocolate that would pair so nicely with that bottle of wine. It's quite possible to simply bring your own gluten-free crackers and create a delicious meal to enjoy on the grounds of V. Sattui, without any worries about what you are eating.

Our next stop was to the quaint and posh town of St. Helena. I have some dear family friends who live there, growing and bottling their own grapes at Shibumi Knoll, as well as owning one of the most spectacular 360 degree views of the Valley - see for yourself.

The view and their wine are so spectacular that I had to take my friend by the Knoll for a visit where she fell in love with the views and the essence of Shibumi Knoll. I'm a bit biased, but I can tell you that their Chardonnay is simply fantastic and one-of-a-kind, with so much passion and heart put into every bottle.

As the evening was creeping up on us, we made one last stop at the famous Mondavi Winery. We missed the tasting by 30 minutes, but were able to tour the grounds and give my friend a little history about one of the most famous California wine makers. Honestly, I just love their location and how the Spanish-style architecture fits in so well with its surroundings.

Our final-final stop was at Dean & Deluca to pick up a few snacks for the road, and don't we just love that store! There are a lot of gluten-free items for sale and though we can't partake in the beautiful bakery selections, there is yummy Gelato that will do the trick when a sweet-tooth ensues.

By the way, October is a spectacular time to visit the Napa Valley and partake in not only the harvest, but the gorgeous fall colors that are appearing on a daily basis.

Viva la Vida ~

Changing Leaves ~

2009-09-21T16:37:00.001-07:00

Fall officially arrives tomorrow and honestly, I cannot comprehend where this year has sped off to. I'm happy to enter into fall, though not sure I'm ready, as I'm thoroughly enjoying these Indian Summer days and evenings.

With change always comes the reevaluating of self, surroundings and information that we depend upon - change is inevitable...but that's really a good thing.

There have been several global Celiac news stories that have popped up this week; two that are a bit daunting (if you ask me), and another that's interesting. I've included the links for your review. I suppose the benefit of these stories is not intended to frighten anyone, rather adversely, to motivate and push harder for faster diagnosis time and further research.

Celiac disease poses slight death risk
Zikkir World (blog)
OREBRO, Sweden — Patients with lesser degrees of celiac disease symptoms, such as intestinal inflammation, have a modestly increased risk of death, ...

Tips for avoiding high risk of pancreatic cancer
TheCelebrityCafe.com
Among the top five leading cancers in the US, people suffering from diabetes, gall bladder disease, celiac disease and liver damage are particularly ...

Maltese researchers find new celiac disease gene
Times of Malta
Maltese researchers have identified a new gene that contributes to celiac disease, a gluten intolerance that affects an estimated 600 Maltese. ...

I would be interested to know what my readers think of these articles - if there are others to be brought to light, please send them my way.

Increase awareness - that's all of our job!

A Salad for Every Language ~

2009-09-04T13:03:00.000-07:00

While visiting the gorgeous city of Geneva, Switzerland en-route to Crans-Montana located in the Alps, I was lucky enough to have dined on this gorgeous French salad (above) that was quintessentially, well...French. It was a Salade Niçoise, that also included two lightly fried eggs perched atop the towering greens, and were the perfect companions for the freshly sliced ham, real Swiss cheese and fresh tomatoes. And the way they drizzled just the perfect amount of oil and vinegar on the salad almost seems like an art because it NEVER tastes the same to me, once back in the States...Thousand Island dressing, Ranch...PLEASE! All you need to be happy and satisfied is oil and vinegar, and we'll allow a pinch of Sel de Mer, if you please.

What I admire most as a Celiac, when eating overseas, is the simplicity of ingredients and the realistic and civilized-sized proportions of food served. I mean really...does anyone need a super-sized plate of ribs, 2lbs. of mashed potatoes and 1/2 lb. of beans served at every good ole American eating establishment?

I digress...When I say that I could eat an Ensalada Mixta every day of my life, I'm not joking or exaggerating- I really could...and practically do! It's gluten-free heaven jam-packed with amazing flavors, textures and whole-food goodness and every western European country has there own version that speaks to their traditions and culinary pleasures.

This delicious tomato, mozzarella, basil salad I ordered while in Zermatt, Switzerland is a direct take-off of a Italian Insalata Caprese, but this version (much more influenced by Swiss-German cooking) included a much stronger Swiss-Gouda type cheese, a spicier vinegar, pine nuts and more peppery herbs. It was delicious and fresh, but I could really taste the difference vs. eating the same salad just over the boarder in Italia.

La Ensalada Mixta however, is truly my favorite in Europe and is served throughout Spain and the Basque Country...it's worth the trip just for the salad! After eating a Mixta day after day, it's easy to become quite used to the simplicity and deliciousness of this meal and then long for it with great desire once the feet are planted back on American soil because let me tell you, it's tough to recreate the real deal...but I try, and keep trying. The Mixta below is my creation as I painstakingly attempted to mimic the Mixtas from San Sebastian(Donosti) or Bilbao.

The recipe is rather easy, though depending upon where you live, tricky at times to find authentic Spanish ingredients, such as tuna in a jar, white asparagus and real Spanish olives. Keep trying until you do - it's worth it, or check out the Spanish Table in the Bay Area - they have a lot of the goodies I mentioned that you'll need for the Mixta.

Here's the recipe/creation I threw together, but feel free to experiment with your own flavors and flair - that's what makes it fun:

Prep Time: 10 minutes

Ingredients:

•1 head Iceberg or Romaine lettuce (I use red leaf butter lettuce)

•2 tomatoes, cut into 8 pieces

•1 cucumbers, peeled and sliced

•1/2 cup green olives, stuffed with anchovies

•1 can (approximately 15 oz) white asparagus

•1 red or yellow pepper, sliced in long thin strips

•1/4-1/2 yellow or red onion, sliced thin

•1 carrot, grated

•1 6 oz can tuna, drained

•2 hard boiled eggs, peeled and cut into quarters

•red wine or sherry vinegar

•extra virgin Spanish olive oil

•salt to taste

•Optional:

•1 15 oz can baby corn, drained

•1 15 oz can artichoke hearts, drained

I also love to add a small plate of Basque cheese and Membrillo...along with my any gluten-free crackers to accompany the salad. Whole foods has a nice assortment of Basque cheeses and the membrillo can be found there as well, or at the Spanish Table.

For me, part of the true joy that travel brings to my life is not only the excitement that overtakes me when lost down some amazing cobblestone alley somewhere/anywhere,...but also the happiness that eating other countries' food adds to my life...and again, I always find that eating in Europe as a Celiac is much easier, though mistakes do happen. But food that was enjoyed while overseas or in any new location on the map has a way of conjuring up such feelings of nostalgia, once home and reminisced upon. You get a whiff of that "fresh Parisian bakery" while walking down the street, or perhaps a home-made omelette reminds you of sitting along the Seine in Paris sipping wine, eating pomme frites and watching the Bateaux Mouches float by - food and travel, travel and food - either way you rotate them on the page, they are sure to bring up feelings of happiness in your heart...they sure do in mine!

Enjoy bringing a little bit of Europe into your kitchen and please feel free to send me any of your favorite dishes and recipes from travels abroad.

Coma! Mangia! Manger! Essen Sie!

Fresh-air Perspective ~

2009-08-24T13:31:00.000-07:00

It feels as though I've been away from Bowl of Soul for far too long, yet again, the break was beneficial, as was the rest and travel. Sometimes, if not always, a refreshed and renewed perspective is a wonderful thing and after being so sick and struggling with gluten issues for most of 2009, a first-hand view of the Matterhorn helps put life back into place and a smile on my face.

I'm crafting a fun and hopefully, educational travel-journal-type-story of my trip to Europe and eating in different countries, so stay tuned.

In the meantime, know that I've missed our chats and I hope you are well and healthy.

Talk soon...

Fruit Smoothie to the Rescue ~

2009-07-16T15:39:00.000-07:00

As you might know, I've been reeling from gluten poisoning that happened to me 3 + weeks ago, and boy did it knock the wind right out of my sails. Once I progressed beyond organic baby food, I have been in serious need of some protein, calorie-rich foods that I could basically...well, drink! My stomach is still not fond of "real food" yet, especially veggies and any kind of meat or denser protein...but a girl's got to eat!

I came up with this terrific smoothie recipe two weeks ago and have been blending away every single morning and with good results. I'm convinced that I cannot be the only Celiac who suffers this intensely when poisoned, and knowing that our bodies are already lacking in some essential vitamins and minerals, I felt strongly compelled to share my GF hangover smoothie recipe and hope that it will come in handy for any of you, God-forbid, if you mistakenly encounter gluten in one of your meals.

GF Fruit-Protein Smoothie:
- 1/2 Organic banana

- 1/2 Cup of your favorite fruit juice (I used and Odwalla power juice/blend)

- 1/2 Cup of Almond milk

- 1 Cup of Brown Cow vanilla yogurt

- 1 Tbsp. Organic peanut butter

- 1 Tbsp. Ground Golden Flax

- 1 Cup of organic blueberries

- 1 Sliced nectarine OR 5 organic strawberries (or any fruit you like - I mix it up)

- 1 Tsp. of Flax oil

Blend together in mixer on "liquefy" or "high" for two minutes, pour into your favorite mug or glass and voila! Breakfast or a delicious snack is served.

If you have other "hangover" recipes or ideas to share that you prepare and are able to eat when suffering through this situation, please write to me and share them.

Blueberry Muffins ~

2009-07-10T09:19:00.000-07:00

It's guest-blogger Friday - Enjoy this lovely story and delicious GF recipe from my good friend, Cristin. She's a blogger, as well.

(If you enjoy interior design and home organization, please stop by my blog, Simplified Bee for some inspiration.)

My dear friend Aimee and I meet in Tahoe after we graduated from high school and were heading off to college. We both have a passion for sports, fashion and food. For the most part, we've lived in different cities, but may have overlapped while we both were living in San Francisco in the 90s. In any case, our friendship was rekindled this last year as we realized how much our diets have changed since our teenage years. Aimee because of Celiac Disease and mine because of an illness last year. Thankfully we are both doing great! My new diet is tough at times, but I love how I feel. I don't eat any refined sugar (no alcohol!), red meat/pork/some fish, and very little dairy and gluten. It is mostly plant-based. I actually find it easier to avoid sugar than gluten - I feel for you that have Celiac Disease!

I am always looking for new recipes and here is one I'd like to share that is gluten-free, sugar-free and dairy-free - yippee!

Alan's Blueberry Muffins

1 cup organic brown rice rice flour

1/2 cup organic GF oat bran

1/2 cup organic flax seed meal

1/3 cup organic agave nectar

2 teaspoons baking powder

1/4 teaspoon salt

1 beaten organic egg

3/4 cup organic rice milk

1/4 cup organic canola oil

1 cup organic fresh blueberries

Mix dry ingredients; In a separate bowl mix wet ingredients. Pour dry ingredients into wet, mix gently. Pour 1/4 cup mix into muffin pan. Bake 20 minutes at 400 degrees.

Let cool and enjoy!

Food Blogging ~

2009-07-06T15:09:00.000-07:00

Food blogger, Amy Green of her Simply Sugar and Gluten Free blog, happens to be guest blogging today about dining out with food allergies at EATS, the local food blog for Dallas' big newspaper - the Dallas Morning News. Her hope is to really raise some awareness about what can happen when our needs aren't taken seriously while dining out...and if you read my last post, you will understand what she's talking about.

She and I have been sharing stories lately and I find her blog to be very well done and informative and fun to read.

If you have a minute, stop in and share your story.

I think it would help.

I did - mine is posted, as well!