How to Travel in Style

August 24, 2012 By Leave a Comment

Back in the day, a gentleman or lady of means typically traveled with something like this.

Perfectly appointed with a travel size knife, fork and spoon and a pair of scissors – for what, I’m not exactly sure.

Fast forward to modern day travel.

Yes, travel in this day and age is certainly challenging as we navigate airports and our busy schedules.

For anyone living a gluten-free lifestyle, your travel woes are likely compounded by the constant worry of what are you going to eat?

Two weeks ago, I was in Austin, Texas followed by a few days in Asheville, North Carolina.

While I wouldn’t call myself a seasoned traveler, I do have a go-to system that I rely on whenever I travel, a system that ensures I have will have enough to eat.

Most of the time, anyway.

Because I have additional allergies, to both dairy and eggs, along with gluten, I’m unable to enjoy even a breakfast of scrambled eggs while on the go.

So I always include individual packets of gluten-free oatmeal, or a bag of gluten-free granola in my travel kit, then rely on restaurant fare for fruit or juice.

Better still, after I reach my destination, I like to stop in at a local health food store to stock up on fruits and healthy snacks. If you have a mini refrigerator in your hotel room, that’s ideal.

As for the plane trip itself?

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Do You Follow the Recipe?

August 17, 2012 By Leave a Comment

This past weekend, we visited the Farmer’s Market.

Walking among the stalls, I was thrilled to see the colorful rows of fresh produce –a sure sign that Summer is here.

Later in the day, as I inspected my selection of fresh asparagus, baby beets, snow peas, and lettuces, I wasn’t sure how they’d be combined for the evening meal.

We ended up with soup.

I kind of tossed everything in the pot – well, except for the beets and lettuce. (Beets are probably not a good idea – they’d probably turn the soup red).

So anyway, I didn’t follow a recipe.

I didn’t need to.

The next day, as I was preparing a salad for a potluck dinner, I was following a recipe. That’s when I realized I was missing a key ingredient.

At first, I panicked.

Then I decided to make do with what I had, including my  Farmer’s Market finds from the day before.

It was strangely relieving.

And made me think about our typical approach to Rules and Following Recipes, and the like.

Specifically that, much of the time, it isn’t really necessary, although we might think it is.

Unless you’re a beginning cook, or new to the gluten-free lifestyle, being free to add lib in the kitchen is half the fun, and also wakens your creative self.

Designing a home is also a creative endeavor, and in many ways it is not much different from cooking.

You’re just working with a different set of ingredients.

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Are You An Olypmic Champion?

August 10, 2012 By Leave a Comment

Have you been watching the Olympics?

For the past two weeks, many of us have been faithfully watching TV every night, mesmerized by world-class athletes who have devoted their lives to this competition.

Yesterday, I was also an Olympic champ – of sorts.

I went to my weekly water aerobics class (a new activity for me), and the instructor had come up with her own version of the Olympic games – encapsulated into an hour of fun in the pool.

Using various poolside equipment, we pretended to ‘run’ a triathlon, ‘bike’, play water polo, jump hurdles, walk the balance beam, throw a javelin and even pair up for synchronized swimming.

Which wasn’t all that synchronized, to be perfectly honest.

But that wasn’t the point.

The point was to have fun.

Which we did, complete with medals handed out at the end for our efforts.

This got me to thinking.

Even though I’m not really an Olympic athlete – not even close – I do have a somewhat Olympic attitude towards my choices about diet and the gluten-free lifestyle.

And there’s no reason you can’t have that too!

What do I mean by an “Olympic attitude”?

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Summer Tabbouli Salad

August 3, 2012 By Leave a Comment

Last week, I wrote about some of the pitfalls associated with gluten-free travel and dining in restaurants.

And I wanted to address the flip side – which is the exhilaration one feels when you discover a restaurant that fully understands & caters to the gluten-free diet.

About a year ago, I found one such place in my own backyard, although, it took a ferry ride to get there.

Our destination was a restaurant in the small town of Vashon – on Vashon Island – with a most unusual name:  The Hardware Store.

At the time, I knew that the Gluten-Free Girl and her husband had a close connection to this restaurant – as he happened to be the chef.

That’s how I knew that dining there would be a very positive experience!

Plus, I love going to a restaurant and having my very own, gluten-free menu – it’s so much easier than having to navigate and play detective.

Sometimes I still need to do that, but at least I know everything will be gluten-free, which instantly removes a certain level of anxiety.

On this particular outing, I ordered Fish and Chips for my lunch.

Later, I was mystified by my choice.

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Summertime & The Living Is Easy

July 27, 2012 By Leave a Comment

How’s your summer going?

If you’re like me, you’ve been taking full advantage of these warm, lazy summer days and enjoying time outdoors with your family.

Along with picnics and long bike rides, summer is also a time for vacations and travel.

I haven’t taken my vacation yet, but it’s coming right up and I can hardly wait!

Meanwhile, for those of you who might be traveling, be sure to read this and this, plus this excellent post from Whole Life Nutrition.

And you’ll be on your way.

Of course, you might find your Gluten-free lifestyle challenged over and over again while on vacation.

I know I’ve had my share of ‘unique’ situations.

Case in point, last year I spent a couple of weeks at a charming lakeside resort and frequented the fabulous health food store at the center of town.

Turns out, there was a little café located right next door – specializing in crepes.

You can imagine my delight when I noticed a menu posting had gluten-free, dairy-free, plus egg & soy-free options!

This seemed too good to be true…and in fact, it was.

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Asian Noodle Salad

July 20, 2012 By Leave a Comment

I got tripped up this past week.

Chances are, this has likely happened to you somewhere along the way.

Just when you feel you’ve really gotten the hang of things, and are feeling confident about your gluten-free diet – out of nowhere you discover you’ve unintentionally slipped up.

Perhaps you innocently ate some licorice, not realizing that wheat lurks therein.

Perhaps a previously ‘safe’ food sneaked in a new ingredient on the labeling, and unbeknownst to you – that new ingredient contains either gluten or another allergen.

It can happen so easily.

And it can happen to anyone, even those of us who’ve gotten this down to a science, and are very much aware of all the potential traps and pitfalls.

People like myself.

The other day, while browsing through my stash of cookbooks, I happened upon a delicious sounding recipe for a Chinese Noodle Salad  – which I’ve included at the end of today’s post.

Of course, I’ve adapted this somewhat from the original.

I made this a few nights ago for dinner, and thought it was a delicious addition to my repertoire.

Yet, after the meal I suddenly felt extremely congested.

My nose was so stuffy I could hardly breathe, but I didn’t have a cold.

Must have been something I ate, I thought.

Next morning, my sinuses were still telling me that something was up. I had a slight headache, but I was still clueless.

It was until I’d helped myself to another serving of the Chinese Noodle Salad, and my husband commented on how congested I sounded and wondered what was wrong – that I decided, OK, enough – and knew I had to get to the bottom of it.

What was in the salad that was making me sick?

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Your Body’s GPS

July 6, 2012 By Leave a Comment

At one time or another, we’ve all experienced the gut feeling that tells us when something is right or wrong.

I like to think of this as our bodies’ inner intelligence.

It’s how we know we’re hungry.

Or, if we’ve eaten too much.

Other times, if you’ve made the wrong decision, your body might instinctively become tense.

You might suddenly have a stomachache or headache.

That’s your body trying to tell you something.

Yet, how many of us tend to ignore that little Voice, instead of paying attention?

If you have a tendency to numb your feelings, you may associate that state of numbness as a state of calm, but in truth, you are creating constant tension in your body.

Here’s another way to look at it:

When you are feeling hurt and angry, and resort to food to comfort yourself, do you devour that food with pleasure?

Or are you more likely to polish off a bag of chips, then wonder “how the heck did that happen?”

For many of us, it’s the latter – especially if we’re not paying attention in the first place.

What I’ve become more and more aware of lately, is that the human body is such a finely crafted machine. It always knows when something is ‘off’ – then does it’s very best to try and fix it.

That’s because our bodies are always striving for homeostasis – or balance.

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How to Read a Recipe

June 29, 2012 By Leave a Comment

In the spirit of this week’s Independence Day holiday, I’m delighted to announce a guest blogger, and good friend of mine, Jennifer McClanahan-Flint.

Real quick, though, I want to share just a few tips for your holiday celebration – so you can enjoy your summertime barbecues without feeling left out.

First, if you’re wondering where to find gluten-free hamburger and hotdog buns, check out these suggestions:

Little Aussie Bakery

Udi’s Gluten-Free

Rudi’s Gluten-Free Bakery

Second, if you find yourself sharing a summertime grill with gluten-loving family members or friends, be sure to save a safe spot on the grill for yourself – so your food won’t be contaminated from things like pesky bread crumbs.

Third, if you’re feeling inspired and want to tackle a recipe or two – be sure to keep reading as Jen shares her expertise on How To Read a Recipe.

Wishing you a safe & happy 4th!

 

How to Read a Recipe

By Jennifer McClanahan-Flint

Have you ever started cooking a recipe for dinner and realized halfway through that it needs to simmer for 2 hours and you only have 30 minutes until dinner? Or worse, you are near the end of a recipe and realize you are missing a vital ingredient. It has happened to all of us and it usually happens at the worst time.

Many of us are so busy, we quickly scan recipes in cookbooks and online, and decide we want to make them without paying close attention to all the details. This guide is designed to help you effectively read and follow a recipe.

1.  Before you start, read the recipe from beginning to end so there are no surprises. Pay attention to the details so you can gauge the time you need to complete the recipe.

2.  Most recipes start with the ingredient list. Ingredients are listed in the order in which they are used.

3. Inventory your pantry, refrigerator and/or freezer for all the necessary ingredients in the ingredient list, or have appropriate substitutions on hand.

4. Set out all the required equipment, eg. measuring spoons, food processor, knives, cutting boards.

5.  Place all the ingredients and required equipment within easy reach before you start to prepare your dish.

6.  Measurements in baking are critical, not as much for cooking. But you should always use accurate measuring utensils, not the spoons or cups that you use for eating or drinking.

  • Tbsp = Tablespoon
  • Tsp = Teaspoon
  • Oz  = Ounce
  • C = Cup

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What 5 Favorite Foods Would You Bring To The Moon?

June 22, 2012 By 2 Comments

I came across this question the other day, and it got me thinking.

If you were indeed to take a trip to the moon – or were stranded on a deserted isle – which 5 foods would be on your list of ‘must haves’?

Of course, there’s no cheating allowed, not even on the moon.

Meaning whichever 5 foods you choose, they must also be gluten-free as well as free of any other allergens you normally avoid.

So, here’s my list:

  • Quinoa
  • Blueberries
  • Hummus
  • Avocados
  • Salmon

Yes, I know.

That almost sounds a bit too healthy.

But that’s how I live my life. No matter where I travel, I like to be well-fed in a healthy sort of way.

However, if push came to shove, I would also include a supply of Beanitos Chips (gotta have something fun, right?)

Oh wait, that makes 6 items.

Oh well, I can’t think of a single item I would leave out.

Blueberries are full of antioxidants.

Salmon provides Omega-3’s.

Quinoa is an excellent source of protein. The cooked grain is wonderful for breakfast – topped with nuts or fruit – but also fills in as the perfect side dish along with Salmon, or even a vegetarian entrée.

A lot of people have a love-hate relationship with Quinoa.

For starters, they’re not even sure of the correct pronunciation. (Try “keen-wa”)

And avocados?

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Do You Eat Mindfully?

June 8, 2012 By 2 Comments

I once tried to explain the concept of eating mindfully to my son, as I watched him devour a plate of spaghetti.

He looked at me like I’d really lost my marbles and with a voice full of disdain said “Mom, I think I know what I’m eating.”

However, eating mindfully goes beyond knowing what’s on your plate.

It’s about recognizing when you feel satisfied, rather than eating to the point of feeling ill.

It’s the difference between acknowledging that you’re indeed holding a plus-size bag of potato chips and realizing before you’ve eaten the entire bag, that you:

A)  Don’t care all that much for the flavor

B)   Aren’t particularly hungry

C)   Could have stopped after the first handful

That’s what we call being aware, as well as mindful of what we’re putting in our mouths.

A frequently cited example of mindful eating, asks that you focus on a single raisin.

The idea is to really taste it.

To notice it’s sweetness, the chewy texture – even the wrinkly brown color, before you pop it into your mouth.

You might even realize – after years of eating raisins – that you don’t even like them that much, or that they’re much too sweet for your taste buds.

Moments like that create a huge aha!

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