Gluten-Free Easter Dinner

This Easter marked the last of my gluten-free firsts in a calendar year. As my one year anniversary of going gluten-free approaches (next week!), I have navigated changes surrounding holidays, birthdays, vacations, and so on. This Easter was also my parents' first Easter as Empty Nesters, so I couldn't leave them alone with none of their four children present (my sister live too far away and my brother had final exams). I worked very long days leading up to Easter and literally could not wait to hop in my Jeep and drive the 70 miles to rural New Hampshire to the house I grew up in. But me being me, rest and relaxation includes cooking and baking. My parents are trying to eat healthier so I created an easy and healthy but elegant menu.

My father loves to grill on cedar planks so he grilled the salmon while I prepared an incredible Blueberry Zinfandel Sauce, as well as a refreshing Parmesan Chickpea Salad with Lemon and Herbs (by one of my favorite bloggers and authors, Molly of Orangette). We all heartily enjoyed both dishes a long with a bit of wine.

And I know you're wondering where the dessert and/or chocolate comes into this holiday meal. I admit I was eating handfuls of Peanut M&Ms from about 10am on and also slowly butchering the world's most adorable chocolate bunny. My father and I also drove over to Kimball Farms in Jaffrey later that evening, where we sat on a picnic table in sprinkling rain sharing a delicious Cashew Caramel Chip cup. I am still in New Hampshire as I write the post and look forward to preparing both these dishes for friends back in Boston this spring and summer.

Cedar Plank Grilled Salmon with Blueberry Zinfandel Sauce
modified from Chef's Catalog

1 large cedar plank
1 large salmon filet
1 tablespoon extra virgin olive oil
1/2 cup carrots, diced
1/2 cup onion, diced
1/4 cup celery, diced
3 tablespoons tomato paste
1 cup Zinfandel wine  (I used Dry Creek Vineyard Old Vine Zinfandel 2007)
2 cups beef broth
1 tablespoon Herbes de Provence
1 cup fresh blueberries

Soak cedar plank in water for at least 4 hours or overnight. Remove and pat dry. Brush the cedar plank with olive oil and lay the fish on. Brush lightly with olive oil and season with salt and pepper. Place cedar plank with salmon on grill and cook covered for 10-20 minutes.

While salmon is cooking, prepare sauce. In a large saute pan, heat olive oil over medium/high heat. Add carrots and onions. Saute until golden brown, 11 to 12 minutes. Add celery and saute for 8 minutes. Reduce heat to low.

Add tomato paste and cook 4 minutes. Deglaze the pan with red wine and simmer until reduced by half. Add beef broth, bay leaf, and Herbes de Provence. Simmer until the sauce is thick enough to coat a spoon. Add blueberries and season with salt and pepper. Drizzle the salmon with Blueberry Zinfandel Sauce and serve immediately.

Parmesan Chickpea Salad with Lemon and Herbs
modified from Bon Appetit and Orangette

1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
3 tablespoons fresh basil, chopped
3 tablespoons fresh Italian parsley, chopped
2 tablespoons fresh lemon juice
4 teaspoons olive oil
1 large garlic clove, finely minced (I used my Microplane)
1/3 cup Parmigiano Reggiano cheese, freshly grated

Combine rinsed and drained chickpeas, basil, parsley, lemon juice, olive oil, and garlic in medium bowl. Add cheese and toss gently to blend all ingredients thoroughly. Season to taste with salt and pepper. Serve at room temperature or cold.

Gluten-Free Recipe: Chicken with Bacon, White Beans & Tomatoes

Although the calendar in New England says it's officially Spring, Mother Nature has other ideas. Instead of going on a dinner date, a gentleman suitor and I decided to stay in and cook dinner together. For the menu, one of my favorite recipes came to mind -- Chicken with Bacon, White Beans and Tomatoes. It's incredibly flavorful with minimal ingredients and financial investment, plus I love that the entree and side dish are prepared simultaneously.

My date was a true wine aficionado and expertly paired our dinner with fantastic wine -- Mischief and Mayhem Red Burgundy 2006. We also later enjoyed Cline Cashmere Red 2009. It was a truly lovely evening with terrific food, wine and company. Try this recipe before warm weather arrives for good! Guaranteed not to disappoint.

Chicken with Bacon, White Beans and Tomatoes

6 bacon slices, cut into 1-inch pieces

4 large chicken thighs with skin and bone

2 medium onions, chopped

1 (15 ounce) can stewed tomatoes

2 (15 ounce) cans white (cannellini) beans, rinsed and drained

2 garlic gloves, minced

Salt and pepper to taste

Preheat oven to 350 degrees. Cook bacon in a 10-inch heavy ovenproof skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet.

Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown chicken in fat in skillet over moderately high heat, about 8 minutes total, then transfer chicken with tongs to paper towels to drain.

Reduce heat to low-medium and cook onions in skillet with 1/4 teaspoon salt until golden brown, about 10 minutes. Stir tomatoes and juice into onions and boil, uncovered, 3 minutes, to concentrate juices slightly. Stir in bacon and beans and bring to a simmer. Nestle chicken, skin side up, in beans and bake, uncovered, until chicken is cooked through, 20 to 25 minutes. Remove from oven and allow to cool 10-15 minutes before serving. Bon appetit!

Gluten-Free Recipe: Chocolate Red Wine Cupcakes

One of my favorite things about my social life is the book club I started with some girlfriends in Fall 2009. After spending an evening with my friends Michelle and Emily eating frozen yogurt, drinking wine and discussing books and boys, I suggested we make it a more regular, formal activity. Over a year and a half later, we're still going strong! It's been so much fun to meet friends of friends from other areas of their life. Not everyone makes every meeting, not everyone finishes every book, but there is always plenty of food, wine and conversation at the Beantown Book Club.

For our March BBC meeting, Emily had her heart set on baking fellow Boston bloggers We Are Not Martha recipe for Red Wine Cupcakes. Being the thoughtful dear she is, she contacted me to ask how difficult it would be to make them gluten-free. At this point, I have basically mastered the art of modifying traditional recipes to be gluten-free, but I've had nearly a year of practice and invested in expensive ingredients. Emily was also very busy so I offered to make the cupcakes, frosting them with my leftover birthday cake frosting (which Michelle was obsessed with). The results were a huge hit! I loved the dark chocolate combined with the very sweet, fruity Shiraz and tangy raspberry frosting. As Michelle and I learned the hard way the next day, these cupcakes do not keep well. I am not a chemist or food scientist, but something about the wine must cause the cake to spoil. So these delicious cupcakes unfortunately cannot be made ahead of time.


Chocolate Red Wine Cupcakes
(yields 12 cupcakes)

1/4 cup unsweetened cocoa powder (I used Valrhona)
1/3 cup chocolate chips (I used 60% bittersweet)
1/3 cup boiling water
1 stick unsalted butter, room temperature
3/4 cup sugar
2 eggs, room temperature
3/4 cup Bob's Red Mill Gluten-Free All-Purpose Flour
1/4 teaspoon xanthan gum
3/4 teaspoon baking powder
1/2 teaspoon salt
1/3 red wine  (I used Jam Jar Sweet Shiraz 2009)


Preheat oven to 350 degrees. In a heatproof bowl, combine the cocoa powder and chocolate chips. Slowly add the boiling water, whisking until chocolate is melted completely.


In a separate bowl, combine flour, baking powder, xanthan gum and salt.


In a electric stand mixer or large bowl, cream butter and sugar until combined. Beat in each egg one at a time. Slowly add flour mixture, stirring constantly. Alternate adding the chocolate and red wine to the batter, until entirely combined. Scoop batter into papered muffin tins, filling nearly to the top. Bake for 18 to 20 minutes. Allow to cool completely then frost with your frosting of choice.

Gluten-Free Recipe: Ethiopian Chickpea Stew

The art and act of cooking of one of my favorite pastimes. I have a list of recipes I want to test out which is growing every day. I will never tackle them all! But sometimes I get into ruts and patterns eating foods I'm craving, so over the weekend I was seeking a recipe to end my food funk. This Ethiopian Chickpea Stew certainly did the trick! Healthy, hearty, earthy and spicy (not to mention inherently gluten-free and vegan) it was a delicious, easy and inexpensive addition to my culinary canon. I hope you'll add it to yours as well!

Ethiopian Chickpea Stew

1 teaspoon paprika 


1 teaspoon salt

1/2 teaspoon pepper 

1/2 teaspoon allspice  

1/2 teaspoon cardamom 


1/2 teaspoon cloves 


1/2 teaspoon coriander 

1/4 teaspoon cayenne 


1/2 teaspoon ground ginger 


2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained 


3 tablespoons extra-virgin olive oil
2 cloves garlic, minced


1 medium red onion, chopped 

1 inch piece fresh ginger, minced

1 (8-ounce) can tomato sauce 


3 cups low-sodium broth or stock (I used chicken stock because it's what I had on hand but you can easily use vegetable broth to make it vegetarian and vegan)


1 pound red potatoes, cut into 1-inch chunks 


4 large carrots, peeled and cut into 1-inch chunks 

Preheat oven to 450°F. Stir together paprika, salt, pepper, allspice, cardamom, cloves, coriander, cayenne and ground ginger in a small bowl; set aside.



Toss chickpeas with a tablespoon of olive oil on a large rimmed foiled baking sheet and spread out in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 18 to 20 minutes; set aside. 



Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat. Add garlic, onion and fresh ginger and cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in spice mixture and continue cooking, stirring constantly, until spices are very fragrant, about 2 minutes. Stir in tomato sauce and cook additional 2 minutes. 



Stir in stock, potatoes, carrots and roasted chickpeas and bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle into bowls and enjoy hot. Store in refrigerator for up to a week. 

Gluten-Free Recipe: Lemon Raspberry Birthday Cake

Hello, friends! It's been over three months since I last blogged. Oops! Life has continued to a constantly changing rollercoaster ride filled with surprises, disappointments and chaos. I am so happy to share that despite all the changes, I sit here typing this post a very happy, very blessed woman.


A packed social calendar, near daily snowstorms and an interesting (to say the least) dating life contributed to the mayhem. A very brief stint working as a hostess at one of the best restaurants in America taught me so much about myself and my true aspirations. I left for various reasons, but I subsequently ended up in a fantastic role at a chocolate shop, doing both retail sales but also implementing sales, marketing and social media strategies. I love it and was already even offered a promotion. I also just recently accepted a second part-time position working on a CSA at an organic farm for the season -- I wish it were June already so I can begin this endeavor.

In addition to working at the chocolate shop, I am taking two courses this semester, both not science intensive like last semester, which leaves me with time to wholeheartedly focus on ME. Just me. Not to say I am not still my usual caring, thoughtful self and purposely hurt others with my actions, but I am much more conscious of my needs as I journey through each day. 
I'm still training for my "11 in '11" (eleven half marathons in 2011), and also practicing a lot of yoga, which infinitely aids in my IT band issues. I've been doing lots of cooking and baking, devouring books and magazines, continuing to explore Boston with my friends and occasional family visitors.


My days are filled with so much goodness, my heart is truly overflowing with joy.


Last week, I turned 26. Although I am one to make a big deal of birthdays (although I love other people's), my dear friends Elizabeth (check out our Towne date) and Michelle insisted I must do something. So I said I wanted to eat cake and drink wine. So that is precisely what we did! Earlier that day I went to a terrific yoga class at Baptiste then got a pedicure at MiniLuxe, then came home to put the finishing touches on my birthday cake. 

Obviously, cake is the main reason that I was willing to celebrate the twenty-sixth anniversary of my birth. I've been eating ungodly amounts of chocolate lately, and mid-March always leads to thoughts of warm weather, so I found myself craving a lemon raspberry cake. I never made gluten-free cake from scratch  before, but I think I've found a system that works for me to adapt my favorite recipes. Below please find a terrific recipe which received rave reviews from even skeptics.


Gina's Lemon Raspberry Birthday Cake


Lemon Cake

2 cups Bob's Red Mill Gluten-Free All-Purpose Flour

1/2 teaspoon xanthan gum

1/2 teaspoon salt

2 teaspoons baking powder

2 sticks unsalted butter, softened

2 cups granulated sugar

5 eggs

1/3 cup fresh-squeezed lemon juice

3 teaspoons lemon zest

1 vanilla bean, scraped 

2 teaspoon Cointreau  (note: 1 "nip" is enough for both the frosting and cake)

1/2 cup sour cream

Raspberry Cream Cheese Frosting

4 tablespoons unsalted butter, softened

12 ounces cream cheese, softened

1  1/2 cups sugar

1/4 cup raspberry jam

1/4 cup fresh raspberries

1 teaspoon fresh-squeezed lemon juice

1 tablespoon Cointreau

Preheat the oven to 350 degrees. In a mixing bowl, whisk together the flours, guar gum, salt, and baking powder.

In the bowl of your electric mixer, cream together the butter and sugar until light and fluffy, about 2-3 minutes on medium-high speed. Lower the speed to medium, and add the eggs one by one, mixing until combined after each addition. Add the lemon juice, zest, vanilla, and Cointreau. Beat in the dry ingredients, and then beat in the sour cream until the batter is combined. 

Grease and line two 9″ cake pans and divide the batter between them evenly. Bake the cakes for 30-35 minutes, until the tops are lightly browned. While cakes are cooling, beat together all frosting ingredients in electric mixer until smooth. Once cakes are completely cooled, apply frosting liberally over the entire cake, including a layer between the two cakes. Top with candles, make a wish, blow out candles and eat with ice cream -- Happy birthday!

More Gluten-Free Favorites

I realized it's been over a month since I shared new gluten-free products I've tried and liked. Here are a few with more to follow later this week...

Simply Decadent Cookie Dough Gluten-Free Non-Dairy Frozen Dessert - Did you know Chocolate Chip Cookie Dough ice cream was invented by Ben & Jerry's during our/my lifetime? As an ice cream addict, I always crave ice cream with lots of chunks, toppings and additions. Chocolate Chip Cookie Dough was never a flavor I particularly lusted after until I lost my ability to consume it. My WFM coworkers and customers alike have been raving about Simply Decadent products so I decided to purchase their gluten free Cookie Dough flavor during my last grocery shopping expedition. I truly love this product. The "ice cream" has a very rich, creamy flavor with a subtle hint of coconut. The cookie dough chunks are large, abundant and taste like regular old cookie dough. This product deserves a gold star. I'm anxious to try their other flavors as well.

Navitas Naturals Chia Seeds

I purchased chia seeds to add to my vegan overnight oats as well as baked goods and other meals. Often described as a superfood, chia seeds have "long used by the Aztecs, Mayans, and Incans as a staple food along with corn and beans... Chock full of healthy omega fats, protein, antioxidants, and dietary fiber, the little chia seed goes a long way." Along with flax seed meal, chia seeds are another fabulous food to implement into your daily dietary habits. They are also becoming popular with runners due to the outrageously popular literary adventure Born To Run. Navitas brand chia seeds are raw, gluten-free, kosher, vegan, and 100% organic; I purchased them in the Whole Body department of Whole Foods Market ($6.29 for 8-ounce package).

LaraBar (new flavors) -- I have discussed LaraBars many times on this blog, as I'm a huge fan of their delicious and nutritious bars. Much to my delight, last month they released four new flavors, all of which could easily substitute for dessert. Carrot Cake is my overall favorite new variety -- each bar provides 25% of the Daily Value of vitamin A, is a good source of potassium and is also ½ serving of fruit. Chocolate Chip Cookie Dough (are you sensing a trend here?) and Chocolate Chip Brownie are not quite as indulgent, but taste fantastic frozen then thawed for 10-15 minutes (an amazing tip from Alysa). Peanut Butter Chocolate Chip is a bit too rich for me, but I find myself keeping one on hand lately.

Ian's Natural Foods Allergen Friendly Chicken Nuggets -- Earlier this summer when visiting my parents in New Hampshire, I bought Ian's chicken nuggets because the grocery store in our rural area didn't carry many frozen, easy gluten free options (I used to be a huge fan of Morningstar Farms veggie burgers and other vegetarian products, but they are all made with wheat protein so they are now off-limits). They have since become a staple of my go-to simple meals. Paired with natural unsweetened applesauce (I despise ketchup so I've always dipped my chicken nuggets in applesauce -- strange, I know), asparagus and Food Should Taste Good tortilla chips, and can create a nutritious meal in about five minutes. Ian's makes a lot of allergen friendly products including fish sticks, breakfast sandwiches, French bread pizzas and French fries, which I may eventually try when seeking an easy frozen meal.

Bionaturae Gluten Free Pasta -- I was quite happy with my Schar brand gluten free pasta until my family purchased two bags of Bionaturae brand for me when on vacation in the Thousand Islands in July. The recipe took over a year to develop (by Italians and an American in 1994) and it shows in the final product, a combination of organic rice flour, organic rice starch, organic potato starch and organic soy flour. It's a bit pricey (over $4 per bag) but being half Italian/Sicilian, I will pay the extra money for a quality, tasty pasta.

Gluten-Free Recipe: Vegan Overnight Oats

If you read any health and fitness blogs, you have undoubtedly seen other bloggers frequently gobbling up vegan overnight oats for breakfast. I decided to it was finally time for me to join the frenzy and attempt my own vegan overnight oats creation based upon ratios and ingredients I've seen used. Most people use chia seeds instead of flax seed meal, but it was a suitable, nutritious substitution. Bananas are often used in place of applesauce, but I wanted to save mine for a work snack today.

After preparing my concoction and placing it in the refrigerator, I couldn't wait to try it! I woke up this morning tired and hesitant to get out of bed immediately, but then I remembered my 'science experiment' waiting in the kitchen. So delicious! This combination is very nutty and well seasoned, but also sweet. It's a very filling meal (I have a few spoonfuls left in the bowl I am too full to finish) and definitely a winning way to kick-start your day. I'm looking forward to creating other vegan overnight oats recipes in the future. Especially as my schedule gets busy when classes start, having breakfast already prepared will be a huge help.

Vegan Overnight Oats

1/3 cup Bob's Red Mill Certified Gluten-Free Rolled Oats
1/2 cup almond milk (I used Almond Breeze Unsweetened Vanilla)
1/4 cup natural unsweetened applesauce
1 heaping tablespoon flax seed meal
1 tablespoon ginger syrup (I used The Ginger People) or maple syrup
Dash cinnamon
Dash nutmeg
1 tablespoon natural almond butter or other nut butter
3 medium strawberries, sliced (or other fresh berries)

Combine oats, almond milk, applesauce, flax seed, syrup and spices in small bowl and mix well (I used a whisk). Cover and refrigerate overnight. Mix in nut butter and berries. Heat in microwave 45-60 seconds (oats will be room temperature) and enjoy!

Update 08.21.2010 - I purchased chia seeds and added 1 tablespoon to this morning's oats along with my flax seed meal. Fantastic addition!

(note: I didn't include any pictures with this post because the oats looked very unappetizing, but I assure you they are fantastic)

More Gluten-Free Goodies - Gingersnap Molasses Cookies

Ginger has always been a favorite spice in my family, especially in sweet treats like gingerbread and gingersnaps. In high school I devised a recipe for what I liked to call Gingersnap Molasses Cookies. Not quite a gingersnap, because I prefer a softer, chewier cookie, but not quite a molasses cookie due to all the spices. I became famous for them amongst friend and family -- the perfect balance of spicy, salty and sweet. People argued over whether they taste best warm from the oven, cooled later on or even three days later. They truly are a favorite of nearly everyone who tries them. I have even been told I could start a business just selling those cookies, that's how delicious they were. My techniques in baking these cookies are very specific; my brother has tried several times to bake them since I moved out of my family's house and he can never get it quite right.

My new, obviously gluten free as well as vegan, recipe has gotten rave reviews from two of my best friends and I have not been able to stop eating them as well, so they are definitely another big hit. Tonight my dear friend Liz and I enjoyed the cookies as ice cream sandwiches filled with local Salted Caramel Batch Ice Cream and a bottle of Malbec. Combined with our delightful conversation, it was a perfect pairing. Follow my directions exactly and you will be quite pleased with the results!

Gina's Gluten Free Vegan Gingersnap Molasses Cookies
adapted from BabyCakes Bakery

3/4 cup coconut oil
1/3 cup natural unsweetened applesauce
1 1/4 teaspoon salt
3 tablespoons molasses
2 tablespoons vanilla extract
1 1/4 cups cane sugar
2 cups Bob's Red Mill Gluten-Free All-Purpose Flour
1/4 cup flax meal
2 teaspoons cinnamon
1 tablespoon ginger
1/4 teaspoon cloves
1/4 teaspoons nutmeg
1 teaspoon baking sooda
1 1/2 teaspoons xanthan gum

In medium bowl, combine the oil, applesauce, salt, molasses, vanilla and cane sugar. In another medium bowl, whisk together the flour, flax meal, spices, baking soda and xanthan gum. Carefully add the dry ingredients to the wet mixture and stir until just combined. Chill dough in refrigerator for 20-30 minutes.

Roll spoonfuls of dough in palms of hands until 1.5 inch diameter round ball is formed. Place cookie dough balls on greased cookie sheet at least 2 inches apart. Gently flatten each cookie dough ball with the heel of your hand (to ease in spreading while baking). Bake for 12-14 minutes, until dough begins to crisp along edges but center does not nearly look done. Allow cookies to cool on hot cookie sheet for 5 minutes, then gently place on large piece of aluminum foil or parchment paper to further cool. Do not use a regular cooling rack or the hot cookies will become misshapen! Cookies will keep 3-4 days in airtight container and also freeze well.

Note: Do not double this recipe! The ratios need to be adjusted. I had my first baking blunder in years attempting to double them this weekend.

Nutrition Goal - Week of August 15, 2010

Don't think I forgot about my new weekly nutrition goal although I did not post yesterday! Last week's goal of replacing almond milk in my breakfast cereal was very successful. I actually prefer the extra nutty flavor the almond milk adds to the meal -- this will be a very easy transition to continue going forward.

This week's goal is to eat more greens. I could just say eat more vegetables, but I am particularly interested in eating more leafy, green vegetables such as spinach, kale and arugula. I's not that I do not enjoy eating these types of vegetables, I just never seem to crave them despite their fantastic nutritional properties and delicious taste. But the produce section at Whole Foods Market is filled with so many varieties right now and I am very much looking forward to experimenting with them in my kitchen this week. I will be sure to share recipes I deem worthy of sharing.

Gluten-Free Recipe: Mascarpone Polenta

My life has been quite a rollercoaster the past few months. So many unexpected, drastic changes have set me on a path I never imagined, but feel very blessed to have found myself on. Each day I experience such a wide range of emotions while reflecting upon past events and anticipating my exciting new endeavors -- happiness, anxiety, passion, hope, fear, pride, regret, enthusiasm, love, frustration, anger, excitement -- it's all there to make an overall confused but very much alive Gina.

Obviously a huge part of my quarterlife crisis has been navigating the challenges of my new gluten-free diet. But just because I stopped eating gluten and felt better does not mean my stomach issues have vanished entirely. Unfortunately, it's very far from it. Determining what symptoms are caused by stress and anxiety vs. something I ate vs. something I didn't eat vs. natural occasional stomach discomfort everyone suffers has been daunting. I'm keenly aware I have eaten far too many cookies in the past few days (they are seriously so incredibly good), but am also very cognizant of my varied diet the past few days. Ever since the incident at Treat Cupcake Bar, I just have not felt the same. Certainly having my body "poisoned" with gluten can and did have very negative ramifications, but I should have been able to bounce back, and I have not. I've been further researching making other adjustments to my diet (dairy-free, vegetarian, etc) to continue my quest for health and will undoubtedly share my discoveries and experiments in future posts.

Saturday afternoon after catching up with my wonderful friend Jessica over smoothies and cookies in Davis Square's Statue Park, I stopped at Whole Foods Market in Cambridge to buy ingredients for dinner. Unsure of my menu, only knowing I wanted to prepare a delicious, satisfying meal in my kitchen, I ended up purchasing a beautiful sockeye salmon fillet and mascarpone cheese (from Vermont Creamery - it is indisputably the best I have ever had). All the other necessary ingredients for my simple menu were already in my pantry at home.



Chef Barbara Lynch has always been one of my favorite Boston chefs. A true embodiment of the American dream, she has established a culinary empire in Boston rivaled by no one, male or female (this Inc. Magazine profile in her words is terrific, as is this Boston Magazine piece). Her cookbook, Stir: Mixing It Up in the Italian Tradition, is filled with fantastic French and Italian inspired dishes for the accomplished home cook. On Valentine's Day this year, I prepared her Seared Duck Breast with Spiced Cherries, Braised Kale and Mascarpone Polenta, and it was without a doubt the best meal I have ever prepared. Supercalifragilisticexpialidocious.

Although I don't often have reasons to prepare duck breast (one of my absolute favorite indulgences), the polenta is a dish I have continued to include in my cooking. Still being able to eat corn, rice and potatoes has been such a lifesaver in my transition into gluten-free living. You will be shocked what a little cornmeal, butter, milk and cheese can become in this simple, hearty and delicious recipe. I paired the polenta with the salmon (seasoned with lemon juice and spices, baked in the oven at 350 degrees for 30 minutes, foil covering the baking dish) and a glass of cabernet sauvignon (I am not a follower of the "white wine with fish" belief) and I was more than content.

Creamy Mascarpone Polenta
adapted from Stir

2 cups milk (I always use skim)
1/2 cup yellow cornmeal (I use Arrowhead Mills Organic)
3 tablespoons unsalted butter
1/3 cup mascarpone cheese (I use Vermont Creamery)
Salt and pepper

In large saucepan, bring the milk to a gentle boil. Pour the cornmeal slowly into the milk, whisking all the while to prevent clumping. Reduce the heat to a simmer, add 1.5 tablespoons of the butter, season with two teaspoons salt and a few good grinds of pepper, and let the polenta cook gently, stirring occasionally, until its thick and the cornmeal is tender (about 20-30 minutes). Stir in the remaining 1.5 tablespoons butter and then add the mascarpone and cook an additional 5-8 minutes or so, stirring occasionally. Season to taste with more salt and pepper if needed and serve immediately. Serves 2-3 as side dish and 1-2 as main course. Bon appetit!

Lingering Questions of My Gluten-Free Existence

An article in the San Francisco Gate caught my attention this week. "I'll have the BLT - no bacon, lettuce or tomato" touches upon restaurant diners with specific dietary preferences and if/when chefs are required to meet their requests.

As I've mentioned in previous posts, adjusting to dining out has perhaps been the most difficult aspect of my new gluten-free lifestyle. Granted becoming unemployed around the same time as my diagnosis definitely helped me quit my habit of $30+ entrees at Boston's best restaurants pretty much cold turkey, but it's still been a challenge. Meeting friends for a quick, cheap meal like a burrito or sandwich is no longer possible; even salad dressing often has gluten in it. I've taken to suggesting ice cream or coffee (which I do not drink) instead. In case of emergencies (or snack attacks) I bring food with me everywhere I go (I even chowed down on a LaraBar while rocking out to Wolf Parade at the House of Blues earlier this month).


As a passionate foodie and aspiring chef, I have the utmost respect for chefs with the talent, skill and stamina to work 18 hour days in tiny, windowless sweatbox kitchens. So even though I am paying good money to dine at their respected establishments, I find myself feeling terrible when inquiring about the gluten status of menu items. For the most part, my servers have been attentive to my dietary needs and I have not had any issues. But not wanting to inconvenience anyone in any way, I still wonder how servers and chefs truly feel about needs of their patrons. So much preparation is done long before a diner even sits down at the table that many modifications are not possible. The SF Gate article combined with a Reader's Digest article (shared with me by my dear friend Jessica) titled "20 Secrets Your Waiter Won't Tell You" (sorry, industry folks, apparently RD does not like the term 'server') has me in quite a untrustworthy tizzy. I already knew quite a few of these so-called secrets (one not mentioned: don't order pasta after 9pm - the water has been used for dozens of other patrons and is quite nasty). It's apparent blatant lying to diners is quite rampant.

When debating these issues in my head, my first thoughts relate to people who make choices about their dietary restrictions vs. people told by a doctor to restrict certain foods and ingredients. For example, I know a great number of vegetarians and vegans who choose not to eat animal products. I also know many people who are lactose or gluten intolerant, or have medical conditions such as diabetes or heart disease which affect their ability to consume certain foods; they have no choice but to restrain. But this is the United States of America and we live in a modern world where people have the freedom to elect special diets; we also have amazing medical care which is helping people lead longer, healthier lives than previous generations. So whether by choice or by fate, what rights do we have to request special treatment when dining out?


I don't really have the answer to this question, but absolutely agree with Chef Charlie Hallowell's statement "When people come to Pizzaiolo and say, 'I don't eat wheat or cheese,' I'm like, 'Why did you come to a pizzeria?'". As much as I miss ordering delivery from The Upper Crust, I understand there is absolutely nothing they can do to create a pizza I can eat. So I make my own pizza at home and try to forget about the perfection that is Upper Crust thin crust. (Expect me to soon trek to Cambridge to try gluten-free pizzas at Zing! Pizza and Stone Hearth Pizza). So for someone allergic to shellfish, wheat and dairy to attempt to eat an upscale restaurant with a busy kitchen, then get angry about the restaurant's inability to accommodate them, is mind-boggling to me. Accept the dietary hand you have been dealt and find ways to enjoy foods you can still eat.

The other issue these questions brings up is the responsibilities of food service establishments who are boldly and kindly offering allergen-friendly options on their menus. While many places I have been take extreme care to prevent error, we're all human and mistakes are made. Unfortunately, I appear to have been mistakenly "glutened" yesterday when visiting the very new, very hip Treat Cupcake Bar in Needham. Treat is not just another cupcake shop popping up on the corner; Treat is a cupcake BAR, where customers can either order pre-made cupcakes or create their own flavor combination at the bar (a sort of Coldstone Creamery for cupcakes). They also very thoughtfully offer a gluten-free cupcake variety every day which can be customized with their gluten-free, dairy-free vanilla buttercream frosting. Obviously, it was worth a trip to adorable Needham Center for this cupcake queen. The bakery is gorgeous, the staff is friendly and the cupcake was divine. Too divine.


My midnight snack after a wonderful evening at the DCR Hatch Shell for a free performance by the Boston Landmark Orchestra and Boston Lyric Opera, I was blown away by how much like a 'regular' cupcake it tasted. It was not granular or heavy, but moist and light. I thought to myself "This can't be gluten-free." And sure enough, my stomach agreed with me this morning. And all day long. My terrible headache, shaky hands, achy body and exhaustion further proved to me that there was a mix-up at Treat and I got my wish for a 'real' cupcake. Be careful what you wish for, as they say. As the cupcake from Treat was the only food I ate yesterday not prepared by me in my kitchen and I was feeling completely fine earlier, I have to attribute my illness to the cupcake (oh, how it pains me to write that).

I contacted Treat via email and received a very apologetic response within hours. I will absolutely go back to Treat again soon and give them another chance (anyone want to tag along?) but the incident only fuels the fire of my distrust of food service establishments and their inability to accommodate patrons with special dietary needs (especially when advertising they can do so). But despite my concerns, I am not going to let it impede my appetite for life, and gluten-free food. And I'm very curious what others with self-imposed or medically diagnosed dietary restrictions think about these issues - please comment!

Gluten-Free Breakfast Favorites and An Important Clarification

Breakfast truly is the most important meal of the day. I'm definitely a morning person and I attribute part of that to my consistent consumption of delicious breakfast (or brunch) meals.

Van's Natural Foods Wheat Free/Gluten Free Waffles -- Since I am unemployed and can leisurely prepare breakfast each morning, 3-4 days per week I simultaneously prepare one Van's Natural Foods Wheat Free/Gluten Free Waffle topped with fresh berries and pure maple syrup, two scrambled eggs with cheddar cheese and a small glass of either skim milk or orange juice. The Van's waffles really are the star of the show -- all flavors I have tried (Apple Cinnamon, Blueberry and Flax) are terrific, and only $2.99 per box of six waffles at Whole Foods. They are very allergen-friendly (wheat/gluten free, dairy free, egg free) and sweetened with fruit juice, but believe me you would never know the difference (I had a couple waffles left when leaving my family's summer house and my father eagerly gobbled them up as I was packing). If I really need or deserve a treat, sometimes I also fry up some bacon (although I officially decided today I do not like turkey bacon -- I think it tastes like hot dogs!). I buy medium or light amber maple syrup (if you grow up in New Hampshire, you really have a distinct preference) and expensive cheddar cheese from small local farms to enhance my culinary experience -- I deserve it! Although this meal may sound indulgent, it's actually fairly nutritionally balanced and a fantastic way to start the day (a recent Runner's World Magazine article confirms my analysis).

Trader Joe's Gluten-Free Dairy Free English Muffins -- I discovered these English muffins by chance and they've become a staple of my new gluten-free diet. I use them for hamburger/veggie burger buns as well as breakfast and snacks. When eating them for breakfast, I usually toast to a golden brown (they don't taste very good otherwise), spread with almond butter and top with a quartered banana -- great fuel for any activity. The only complaint I have about them other than the need to be toasted well is that all the packages for sale are nearly always near expiration and therefore I usually find myself cutting bits of mold off the crust despite keeping them in the refrigerator. In typical GLB fashion, I will be contacting Trader Joe's customer service department (nicely, of course), especially since they are $3.49 for four.

thinkThink Bars -- As mentioned in a previous post, I've been a nutrition bar addict for years. Wheat protein and other gluten ingredients are obviously a huge component of these energy snacks, leaving most of my favorites literally off the table for me. Thankfully not thinkThin bars. They are like candy bars to me. Candy bars containing 20 grams of protein, no sugar, no gluten, no cholesterol, no trans fats. The seemingly magical soy and whey protein substance they are made of is phenomenal. Don't be alarmed by the name either; I'm not trying to lose weight. They are called thinkThin because they are made of a slow-digesting protein designed to keep you fuller longer; some people use them for portion control. My favorite flavors are White Chocolate Chip, Chocolate Covered Strawberries and Chunky Peanut Butter. They also come in a smaller, 100 calorie variety called thinkThin Bites which I used to bring to work to eat on the drive home pre-run/workout -- all three flavors (Chocolate Toffee Nut, Cookies & Cream and White Chocolate Raspberry) are fantastic.

Trader Joe's Maple Cranberry Nut Granola -- In my gluten-consuming days, I ate a lot of granola for breakfast and snacks (please someone eat a huge bowl of Cascadian Farm Organic Dark Chocolate Almond Granola with strawberries in my honor -- you can thank me later). Gluten free granola I saw in stores was beyond expensive (over $6 for a small bag) so I decided to stick with other breakfast options and try it some gainfully employed day. Then browsing in Trader Joe's a few weeks ago I noticed they suddenly had two varieties of gluten-free granola, for only $3.49 per bag of the exact same size as the more expensive brands! I was sold. I had a bowl as soon as I got home and fell in love with the mix of crunchy corn cereal, nuts, flax seeds, dried cranberries and maple flavor. And guess what I noticed in Whole Foods today? It's the exact same appearance and ingredients as Bakery On Main Nutty Maple Granola which sells for nearly twice the price! I suspect the same goes for the Extreme Fruit and Nut variety which Trader Joe's offers a similar flavor I have yet to try. I have deduced that Trader Joe's is buying granola from Bakery on Main to package as their own -- do not be fooled, friends.

I also realized something today that I should clarify. I have not been doing a very good job discerning between truly gluten-free items and items which do not contain gluten ingredients. Confused? Ever look at the nutrition facts and ingredients label on a product and see a warning such as "Manufactured in a facility that processes wheat, soy and nuts"? The government requires food manufacturers not only to clearly label the product as containing one of the top eight food allergens (wheat, milk, soy, dairy, tree nuts, peanuts, fish, shellfish), but also state if the item is produced in a facility where other allergens are present. This is because some people's food allergies are so sensitive they could become ill or die from microscopic traces of an allergen (prime example: peanuts). And this is why you see asinine food labels of a jar of mixed nuts with a label saying "contains tree nuts." As I do not have full-blown celiac disease and my body is intolerant to gluten, I do not tend to heed these wheat warnings (it is listed as wheat, not gluten, but wheat is not the only food element gluten is found in). Now this certainly could affect me very negatively someday, but until I get "glutened," I am going to carry on as I have been. I would just hate for someone to read about something I have posted and believe it to be 100% gluten free when it may not be (although I know my fellow gluten-free friends are naturally quite thorough in their food choices). I will try to be better about this going forward.

Great to be back in the blogosphere. Looking forward to sharing my delicious, nutritious and gluten-free recipe submission to the Somerville Road Runners Summer Side-Off on Thursday night -- wish me luck!

Summertime and the Livin' Is Easy?

As you may (or may not - I won't be upset) have noticed, I took a mid-summer hiatus from this blog endeavor. It was not intentional -- the days and weeks just slipped away from me, as they too often do in summertime -- but today marks 75 days gluten-free, it's a rainy Monday night in Boston and I think it's time return and reflect upon my summer thus far...

The past few weeks can be described so many ways -- chaotic, frustrating, exciting, interesting, confusing, inspiring. My discovery of my gluten intolerance came right after losing my job, leaving me feeling defeated, lost and confused. I have so many interests and want to be many things. Some are realistic (pastry chef, sports broadcast journalist, attorney, novelist, wife, mother, marathoner); some not as much (ballerina, farmer, Olympic swimmer, lobsterwoman, opera singer, manager of the New York Yankees). How was I supposed to decide my next steps when so emotionally downtrodden? Lucky for me, I am incredibly blessed with an amazing support network who helped give me strength and guidance to dig deep and find my way.

My decision to go back to school to become a registered dietitian came on suddenly, a tidal wave of clarity. I really cannot imagine a better overall career for me. I have always been interested in nutrition, food science and gastronomy -- I'm basically a vacuum of nutritional knowledge. Part of this stems from my 10+ year battle with eating disorders; if asked, I can still eerily accurately account for my daily caloric consumption from years of subconscious memorization. As as runner, yogini, hiker, swimmer, kayaker and fitness addict, I'm fascinated by how the human body converts food into fuel, for better or for worse. As a talented home cook and baker, I love experimenting with new ingredients and techniques for the benefit of myself, my friends and family. I'm not sure which direction my studies will take me -- school lunch programs, obesity, athletic training, cancer care, eating disorders, celiac disease and other food allergies and so many more facets of the field fascinate me -- but I am beyond enthusiastic to learn more.

My life is coming full circle and I've chosen to return to Simmons College this fall to pursue a degree in Nutrition & Dietetics. I attended Simmons for my freshman year of college, where I was fortunate enough to meet some amazing women whom are still some of my dearest friends who understand me best. Although I claimed to "hate" Simmons while a student there, the wisdom of adulthood combined with time and distance has shown me I would not have been happy at any college or university during that dark time of my life. I was an anorexic, bulimic, exercise addict who hated herself, her body and her life. Transferring to the University of Connecticut was not the cure to anything I felt at Simmons, and it was in Storrs where I met more incredible people and started down the road to recovery. I will be returning to Simmons College as a Dix Scholar, a grown woman with years of real world experience. Everyone in the Simmons community has been more than welcoming, encouraging and supportive as I explored and committed to my decision to return to school. As much as I don't want the summer to end, I am beyond excited, anxious and ready to start classes! I still have lingering doubts that maybe this is not the answer either, perhaps I am not smart enough to successfully conquer such a rigorous academic program, can I really do this? But I've learned by living that there are no guarantees in life and the best I can do is give it my best. If I fail, at least I tried.

So what have I been doing with my summer amidst these major life decisions? A LOT!

Of course, I've been eating a lot this summer (probably too much). Last week I had my first hamburger in a restaurant in nearly three months at Burtons Grill. Apparently one of the restaurant chain's owners has celiac disease, and therefore their menu features many gluten-free options. I had the Burtons Burger, medium rare, with applewood bacon, sautéed mushrooms, onions and cheddar cheese on a delicious gluten-free roll, French fries on the side -- Heaven! I had a sub-par dining experience at Legal Sea Foods in Chestnut Hill in June. Their gluten-free menu seemed full but was really just bare, underseasoned modifications of regular menu items. Although their gluten-free rolls were perfect, I almost wish they didn't have them, as if I've gotten so used to not filling up on bread before my entree. After a few cocktails on the Fourth of July, I baked a gluten-free cake amateurishly decorated with strawberry and blueberry American flag. Much to my surprise, it was a big hit with all 17 people at our summer house in the 1000 Islands for the holiday. Three days later on my brother's birthday, the server at our restaurant did not even know what gluten was (scary) and I was very ready to return to Boston the following day.

Next month I'm running the Falmouth Road Race on the Dana-Farber Cancer Institute team, so I've been reveling in training uphill in HHH weather (you can donate here). Last week I registered for the Boston Athletic Association Half Marathon in October, so no downtime after Falmouth. Barring any illness or injuries which have sidelined me in the past, I will be running my first half marathon this fall. After months of interest, I finally gained the courage to join a running club, Somerville Road Runners. My assumption everyone in the club is lightning fast has been disproven, and I have been welcomed into the organization with open arms over the past few weeks. The best part of the club (other than a fantastic running community) is their seasonal cook-offs. I have tackled the Summer Side-Off challenge of this Thursday's contest with a Top Chef mentality, and win or lose, I will share my delicious recipe later this week (warning: it's addictive).

Other highlights of my summer include a ten glorious days in the 1000 Islands with my family, a very exciting night of babysitting when Lucy lost a tooth, kayaking on the Charles River, attending Boston Symphony Orchestra opening night at Tanglewood, waiting in line for four hours for the new iPhone 4 (only to have it break six days later), meeting former New York Times restaurant critic Frank Bruni, having a Starbucks cup thrown at my Jeep by an angry automobile passenger, getting a little too "barefoot and crazy" at a country concert on Lake Winnipesaukee, hosting a meeting of the Beantown Book Club, celebrating my baby brother's high school graduation and 18th birthday, experiencing Delta Spirit live at the Middle East Downstairs from the front row plus lots of napping, reading and socializing. September will be here before I know it so I'm ready to pack as much gluten-free fun into the rest of my summer as possible! More posts soon...

More Gluten-Free Favorites

As my adventures in gluten-free living continue, I keep experimenting with new products, recipes and foods to round out my diet...

Trader Joe's Chicken Meatballs -- In my gluten-eating days, I was a huge fan of Trader Joe's frozen turkey meatballs as an easy, relatively nutritious meal addition. Obviously breadcrumbs are a primary component of meatball recipes, so I was so pleased to discover gluten-free chicken meatballs when browsing the aisles of Trader Joe's on Memorial Drive in Cambridge. They are located in the refrigerated, prepared foods section of the store for $4.99 for a small package. But these are well worth it, as these meatballs have quickly become a staple of my diet. Packed with spicy flavor and lean protein, they heat up in about a minute straight from the freezer, as they are fully cooked at purchase. I usually pair them with gluten-free pasta, but sometimes I just eat them by themselves with a little tomato sauce and I'm a happy gluten-free camper. Click the link for a list of all gluten-free products at Trader Joe's -- very convenient.

Glow Gluten-Free Cookies -- I came across a review for Glow Gluten-Free Cookies during a Google search when I first realized I was gluten intolerant. The store locator section of their website indicated the only Whole Foods Markets they are available at in Massachusetts are the Newtonville and Newton (Walnut Street) locations. I usually go to the WFM on River Street in Cambridge, but I've recently realized popping over to Newtonville is so much easier (there are just as much annoying shoppers in Newton as Cambridge, FYI). Despite being priced at $5.99 per adorable carton of 7 cookies, I decided to give the Chocolate Chip variety a try -- my sweet tooth has not been appeased lately so I treated myself. I tried my first cookie at halftime of a recent Celtics-Lakers game and I was beyond pleased with my purchase! The cookies are the perfect texture -- crunchy with a bit of chewiness -- and even have my personal preference of palate-detectable salt (I am known as the "Queen of Sweet and Savory" because I can never have enough chocolate/bacon, proscuitto/melon, etc. combinations). And the best part is they truly tasted like regular chocolate chip cookies; they would pass any taste test. Although I am not a huge fan of store bought baked goods, I can't wait to try the other varieties (Gingersnap, Snickerdoodle and Double Chocolate).

Amazing Grass SuperFood Powders -- I found out about Amazing Grass products through one of my old real estate clients, whose sister is gluten intolerant and has a great blog Jackie's Kitchen. As a full canister is around $28, I tracked down some individual packets ($1.49 each) at Whole Foods to test them out. I was admittedly a bit skeptical, as I am not big into drink mixes, protein shakes, etc. But the chocolate flavor was actually quite tasty mixed with skim milk. It certainly did not taste like traditional chocolate milk as it had a distinctive "green" vegetative aftertaste, and was a bit granular. Despite following the instructions to mix the powder with an ounce of water before adding it to the milk, it still did not mix well and I found myself stirring the beverage throughout my consumption. But I overall enjoyed it and will consider buying a full container to add to my daily meal plan soon. The original green and berry flavors were also enjoyable, but not favorites.

Justin's Nut Butters -- One of the food addictions I am know for is my addiction to peanut butter. I have nearly 10 jars of peanut butter in my kitchen cabinet right now, I kid you not, mostly from the Peanut Butter Company in NYC. At the encouragement of one of my best friends, Alysa, (who in addition to her wonderful Life Beyond The Postseason blog has also started a fantastic lifestyle new blog Girl Vs. Food), I decided to try Justin's Nut Butters. And wow was she right -- it's a match made in nut butter lover heaven. Being a New Hampshire girl, I am especially a huge fan of the Maple Almond Butter flavor. My new favorite snack is a banana with almond butter -- it truly rivals peanut butter and banana as a fantastic food pairing. A great thing about Justin's Nut Butters is they are available in single serve squeeze packs in addition to jars. Not very green, but very convenient for today's on-the-go lifestyle. I definitely see myself packing these for upcoming road races, hikes, vacations and more.

Annie's Gluten-Free Rice Pasta and Cheddar -- I always try to keep a box of macaroni and cheese on hand for lazy days, rainy days or sick days (I never seem to crave it otherwise). Annie's has always been my favorite, and I was pleased to discover they offer a gluten-free variety featuring rice pasta. At $3.49 per box, it's pricier than regular macaroni and cheese (then again, it's not like anything gluten-free is at the same price point as traditional products). The main issue I have with rice pasta is that no matter how much I salt the water (I even tried olive oil, a no-no for real chefs) the pasta becomes sticky and the water becomes a cloudy, gooey mess. And somehow this stickiness seems to seep into the cheese sauce, and the finished dish is almost reminiscent of plastic. However, I tried the Trader Joe's version of gluten-free macaroni and cheese (priced at a much more reasonable $1.99 per box) and Annie's was the clear winner. I may start experimenting with my own macaroni and cheese recipes, but that will take away from the convenience factor which has me reaching for the box in the cabinet in the first place.

Additional posts this week will feature more reviews and recipes. Thanks for reading!