Grilled Pork Tenderloin ~ A Delish Dinner

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 ~

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!

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 ~

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 ~

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 ~

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

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!