Gluten-Free Recipe: French Onion Soup

Yes, friends, it's been a few weeks since I've blogged. I am very happy to report I have completed my first  DPD semester (Didactic Program in Dietetics) at Simmons College -- I'm quite proud of myself for this achievement which has me on the path to a terrific career. I had a wonderful Thanksgiving (running the SRR & Marathon Sports Gobble Gobble Gobble with the lovely ladies of Guiltless then my grandparents' in rural Connecticut) and the last few weeks are a blur of studying, cramming, cooking, eating, running and socializing. Since classes ended, I've surprisingly done a fantastic job relaxing and doing things I love, as well as being productive.

Despite it being mid-December here in Boston, I've only seen a few flurries on one occasion. It's been pouring all day and I can't help but wish it were snow; I am a country girl from New Hampshire, after all. Listening to the icy rain pelt my bedroom windows this morning as I lay in my warm, cozy bed, I decided today was the day to tackle one of my culinary to-do list items: make my own French Onion Soup.

I spent nearly an hour consulting nearly a dozen of my cookbooks as well as the internet for the perfect recipe. Maybe it was the recipe calling for brandy or its incredibly classic approach, but I finally chose to use the recipe in the Culinary Institute of America Cookbook, which I often consult but rarely use. The results were even better than I had anticipated and well-worth the over four hours in the kitchen. This soup is truly a labor of love, but also is perfection in a hot bowl.

French Onion Soup
modified from the Culinary Institute of America Cookbook 

1/4 cup olive oil
4 medium onions, thinly sliced (should yield approximately five cups)
3 garlic cloves, minced
1/2 cup brandy (note: two "nips" are about the equivalent if you do not want to buy a larger bottle)
1 1/2 quarts beef stock (I wish I made it from scratch but used More Than Gourmet Beef Stock which is incredibly flavorful yet gluten-free, fat-free, cholesterol-free and lactose-free)
1 tablespoon Herbes de Provence
2 whole bay leaves
Salt and pepper, to taste
French bread (I used Against the Grain Gluten-Free Rosemary Baguette)
Gruyere cheese, grated (I used Whole Foods Le Gruyere)

Heat the oil in a large stock pot over medium-low heat. Add the onions and cook until the onions begin to brown. Raise the heat to medium, stir, and continue to cook, stirring occasionally, until the onions are deeply caramelized (dark golden brown), approximately 45 minutes to 1 hour. If the onions begin to scorch, add a bit of water, stir, and continue cooking. While the onions are caramelizing, prepare a cheesecloth sachet of Herbes de Provence and bay leaves.

Add the garlic and continue to cook an additional few minutes, until fragrant. Add the brandy and simmer until the liquid has nearly evaporated, 2 to 3 minutes. Add the broth and sachet. Bring to a simmer and cook, partially covered, for 45 minutes to 1 hour, skimming the surface for fat as necessary. Season with salt and pepper to taste.

Preheat oven to 350 degrees. Place oven-proof soup crocks or bowls in baking pan and fill pan until water reaches 2/3 up the sides of the crocks. Remove crocks then pour water into saucepan to boil. Ladle soup into crocks, topping each with enough bread to cover the surface. Sprinkle bread with grated cheese, covering completely and allowing cheese to touch edge of the crock.

Pour boiling water into the baking dish with prepared soup crocks, then carefully place in oven. Bake until cheese is lightly browned and soup is bubbling, 10 to 15 minutes. Serve immediately. Caution: soup and crocks will be incredibly hot. Bon appetit!

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.

Nutrition Goal - Week of August 9, 2010

I recently had the brilliant idea that each week I am going to create a nutrition goal for myself in order to improve my overall diet, health and wellbeing. Each week's goal will carry over into the next and therefore become a standard of my daily life. This means by the end of 2010 I will have made 21 changes in my life! Making small changes transitions into making big changes. I hope you may also be inspired to analyze your diet and do the same.




My goal for this week is to replace skim milk with almond milk in my breakfast cereal. I love milk more than most adults and don't understand why so many people stop drinking milk when they grow up. From reading books like The Kind Diet plus articles and blog posts, as well as ongoing stomach discomfort, I am beginning to question my body's ability to process lactose. I already used almond milk when making smoothies, so it's not a new food being added to my diet, but rather a substitution. We'll see if I notice any difference in my body after making this adjustment.

I have been purchasing Blue Diamond Almond Breeze Unsweetened Vanilla Almond Milk, which is in shelf-stable packing for $1.99 at both Trader Joe's and Whole Foods. Only 40 calories, 3 grams of fat, 1 gram of protein and 0 grams of sugar in each serving of this lactose free, low glycemic and gluten free beverage. Try it out! There are even coupons $1 off coupons available on their website.

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...