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!

Race Recap: Chilly Half Marathon

"We run, not because we think it is doing us good, but because we enjoy it and cannot help ourselves." -Sir Roger Bannister

In October I ran my first half marathon, finally accomplishing something I had wanted to do for years. I literally came home from the BAA Half Marathon and began researching another half I could this fall. I was devastated when all races conflicted with the American Dietetic Association Food & Nutrition Conference & Expo or were sold out. But me being me, I got resourceful. I contacted the race director of the Chilly Half Marathon in Newton asking if there were any way I could get a number if I volunteered at other races. I ended up volunteering at the Bill's 5K in Newton Centre on Halloween and also at the number pick-up for Chilly at City Sports in Chestnut Hill the day before the race (where I was thrilled to meet very successful and inspirational fellow Boston blogger Carrots 'N' Cake by recognizing her husband). 

I knew Chilly was going to be a great race for me when I was told by a volunteer parking lot attendant I had the absolute last parking space at Newton South High School, the start and finish location of the race. I got in line for the women's restroom and waited over 25 minutes -- it was outrageous! By the time I went to the bathroom and checked my bag, I found myself jogging to the race start so as to not miss the starting gun. Because so many other people were inside the high school with me, they delayed the start by two minutes, allowing me to stretch a bit more and adjust to the cold temperature. I started iPod Shuffle and off we were, about 1200 runners ready to tackle 13.1 miles.

Anyone familiar with the Boston area and the Boston Marathon understands the phrase "the hills of Newton." Newton is a rather large community of smaller Newtons (Newton Corner, Newton Centre, Newtonville, Waban, and so on) and to say it's a hilly area is a huge understatement. Although much of the course was flat, Miles 4 through 8 were basically all hills. The first six miles were fantastic. It was a beautiful, sunny day without too much of a breeze and I was so happy just to be racing again. Around Mile 6 I started to feel a bit beat up by the hills and around Mile 7 I was  starting to experience some serious dietary distress. All the lines for the port-a-johns along the course were at least 3 deep and I decided to keep going; it wasn't THAT bad. At the top of Woodchester Road and Algonquin Road there was the most beautiful view of Boston -- I had no idea the altitude back there was so high! It really gave me motivation heading into running down Heartbreak Hill, a route I run quite frequently in training runs.

I had one incident on Commonwealth Avenue where a police officer tried to stop me from crossing the street to let a car go through. I said "Really?!" to the cop and kept running the course. Reckless? Yes. Dangerous? Possibly. But I was frustrated. Keep in mind I say "thank you" to all police officers and volunteers along the race course for their support and safety of participants. Except this one Newton police officer, to whom I am very sorry. 

By Mile 10 I found my second wind and knew I was on pace to PR by a significant amount of time. Then my nemesis, my right IT band, decided it was time to act up again. I decided my pace and overall time was so great the best thing for me to do would be to stop and stretch. The stretch which seems to help me best involves laying down and crossing my right left over my straight, outstretched left leg (see example picture). So right at the Mile 11 sign I lay down half on the sidewalk, half in someone's driveway and stretched for about a minute. Several other runners asked if I was okay. I replied I was stretching my IT band and one guy replied with "ouch, I hope you finish" in a concerned, understanding tone like he knew the pain I was experiencing. Having another half marathon under my belt, I knew the running the last two miles in pain was completely possible. Before I knew it I was approaching the finish line and heard my name being read over the loudspeaker as I crossed the finish line. I was emotional and teared up a bit as I was handed a medal and the timing device was kindly removed from my ankle by a volunteer. Despite my burning right IT band, my legs didn't seize up as they had in my last race. Instead my lower back hurt a bit (later I discovered it was swollen but ice and a massage helped significantly). Although like my first half marathon, it was not exactly pretty, it was still a 6 minute PR (i.e. Personal Record) for me! Very exciting!

The kind folks at mix1 found my blog and sent me some samples of their all-natural protein shake, which I enjoyed during my final training runs as well as after the race. I was a bit apprehensive since the only other recovery drinks I had tried I did not like. But I really enjoyed mix1 -- no chalky flavor or weird aftertastes. The Blueberry-Vanilla flavor was my favorite and I will definitely be purchasing more in the future.

I've realized I absolutely live for racing. Not because I think I am going to win by any means; for me, just finishing is winning. But rather because I thrive off the energy in the air, being surrounded by other serious runners, simply pinning a bib on my shirt gives me such a thrill.  I'm so excited to start running my "11 in '11" in February, which I am sure will be here before I know it! I'll be blogging again soon about my first gluten-free Thanksgiving and other updates.

11 in '11

Did you hear I'm running eleven half marathons in 2011? Yes, it's true! Before tackling my first full marathon in 2012, I decided to challenge myself with eleven 13.1 mile races in 2011. It's a very fun, manageable yet challenging distance to tackle -- and "11 in '11" has a nice ring to it, doesn't it? 144.1 miles,  not to mention all the training runs, plus 5Ks and 10Ks I'll undoubtedly register for as well. 

Many friends have expressed interest in running some races with me, so after weeks of planning I've come up with a fairly solid calendar. It's still open to some tweaking as I have not officially registered for many of these races and may decide to run others once I have a better sense of my class and work schedule.

RACE 1
Half at the Hamptons

Sunday, 20 February

Hampton Beach, NH

My childhood friend, fellow foodie and new nutritionist Erin is also running this race

RACE 2

New Bedford Half Marathon

Sunday, 20 March

New Bedford, MA

RACE 3

Great Bay Half Marathon

Sunday, 3 April

Exeter, NH

  

RACE 4

Heartbreak Hill Half Marathon

Sunday, 15 May (race date is not finalized)

Newton, MA

RACE 5

Boston’s Run to Remember

Sunday, 29 May

Boston, MA

RACE 6

Rock ‘N’ Roll Seattle Half Marathon

Saturday, 25 June

Seattle, WA

Girls weekend in one of my absolute favorite cities with some wonderful, fast ladies!

RACE 7

Rock ‘N’ Roll Providence Half Marathon

Saturday, 7 August

Providence, RI

RACE 8

Run to the Rock Half Marathon

Saturday, 10 September

Plymouth, MA

RACE 9

Applefest Half Marathon

Saturday, 24 September (race date is not finalized)

Hollis, NH 

RACE 10

BAA Half Marathon

Sunday, 9 October  (race date is not finalized)

Boston, MA

Can't wait to run this again and see how much progress I have made in running half marathons in one year

RACE 11  I haven't decided yet!

Maine Coast Half Marathon

Sunday, 6 November  (race date is not finalized)

York, ME

OR 

Manchester City Half Marathon

Sunday, 6 November  (race date is not finalized)

Manchester, NH

I still have one more half marathon in 2010 -- the Chilly Half Marathon in Newton on Sunday, 14 November. I'm also seriously considering doing a detox/cleanse in January to start the year off refreshed from the holidays and ready for a busy 2011! 

Race Recap: B.A.A. Half Marathon

"The half-marathon is my favorite distance: you feel like you’ve accomplished something significant, but your body isn’t all beaten up the next day."

Mary Wittenberg, president of New York Road Runners, was quoted in The New York Times over the weekend saying the above. Having run my first half marathon last weekend, I completely agree. Here is a very long narrative of my experience...

I ran the 10th Annual Boston Athletic Association Half Marathon on October 10th. The BAA is a very prestigious organization known primarily for the Boston Marathon, but they organize several other races throughout the year, including a 5K the day before the Boston Marathon (which I participated in this year) as well as a half marathon and cross country races. Over the summer when I decided to register for my first half marathon, I was torn between the BAA race on October 10th or the Newport Half Marathon on October 17th. I decided on the BAA Half for several reasons: 1) It was a four day weekend due to Fall Break at Simmons so I could properly rest and recover  2) I could stay in town and not worry about travel expenses or logistics and 3) I heard nothing but wonderful things about the race from other Somerville Road Runners members.

Knowing it was a very popular race, I was at my computer at 9am sharp on a hot July 14th morning to register online. After several errors, the transaction was eventually completed and I was officially signed up for my first half marathon. Incredibly the race sold out of all 6,000 entries in just over two hours! Being one of the lucky entrants already had me motivated to train, although October felt so far away.

Feeling I already had a fairly solid base and didn't want to train too hard for the race, I created a 10-week training plan via Runner's World Magazine's online training tools. I added  each week's runs to my iCal because I knew that some days it would be challenging to lace up my sneakers. But when something is on my calendar, I tend not to make excuses. I tried my best to follow the training plan exactly but reminded myself I could absolutely still finish with adequate preparation. 

The hazy, hot and humid summer days segued beautifully into crisp autumn days this year. After school began, I looked to my runs as a respite from class, work and the stress of adjusting to my new endeavors and environment. In the days leading up to the race, I found myself obsessively questioning my preparedness; literally all I thought about was running (yes, even more than usual). I didn't want to do anything to compromise the impending arrival of 10.10.10. Everything was calculated. I didn't drink any alcohol for a week, avoided chocolate, ice cream and my other favorite sweet treats, replacing them with extra fruits, vegetables and proteins; I also slept more and hydrated like I'd never have access to water again. I carefully watched the weather forecast, bought new running capris at the Gap (thanks for the suggestion, Michelle!) and Hammer Gel. I was ready to rock, err, race.

I prepared a delicious baked salmon, sweet potato and asparagus dinner on Saturday night and somehow fell asleep as a decent hour despite feeling like a kid on Christmas Eve. When I woke up at 4am on Sunday, wide awake, I made the brilliant decision to eat breakfast then go back to sleep. I had one of my favorite breakfasts that worked quite well throughout my training: Nature's Path Crunchy Vanilla Sunrise Gluten-Free Granola with a banana, almond milk and chia seeds. I woke up at 6:15am, got dressed and was picked up by my roommate Molly's friends Tara and Amy who live down the street and were also running the race at 6:45am. There was no traffic so flew down the Mass Pike, parked at UMass Boston and took a school bus shuttle to the start/finish at Franklin Park. We used the surprisingly fast-moving port-a-john lines, checked our bags, stretched and got into the corral for the race start. It was very crowded but everyone was in very good spirits on what was a truly beautiful day.

Before I knew it, the gun went off, everyone cheered, and within a few minutes I officially crossed the starting line and was embarking on my first half marathon. The first few miles went by very quickly. My pace wasn't as fast as I would have liked but I reminded myself my version of being "in it to win it" that day was finishing -- simply finishing was winning! There were lots of spectators on the sidewalks cheering for loved ones and all the runners. Encouragement from children was especially meaningful and made me smile. Somewhere around Mile 7, I decided to open up my raspberry Hammer Gel. This terrified me greatly as I had never tried it. Yes, I realize this could have gone terribly wrong, leaving me with an upset stomach for the last half of the race, perhaps even unable to finish. But I guess it was part of the adventure of running 13.1 miles. Thankfully, I actually liked it!

Before I knew it I was at Mile 10 and I was so incredibly happy -- only three more miles to go! But somewhere around there tragedy struck. My right IT band just completely blew out. It was like my knee was crushed then set on fire. A common issue for runners, I've had problems with it before running and hiking intensely, but had absolutely no issues throughout my training. I was shocked, angry, disappointed and frustrated but there was absolutely no way I was not finishing the race with less than three miles to go! I stopped to use a port-a-john, something I did not want to do during the race but felt was a good way to collect myself for the last leg. I started up again, ate the rest of my Hammer Gel, paid attention to my surroundings and the cheering crowd and found energy from my music. I also thought about Terry Fox and his amazing determination (if you are unfamiliar with his legacy, do yourself a huge favor and educate yourself). 

At this point I had to take walking breaks and knew that I was not going to finish within my projected time of 2:20, and I most likely would not finish within the BAA sanctioned 2:30 cutoff either. There was still a significant amount of runners in beside me and behind me, many of them hobbling along like me, so I felt like I was in good company and we were all working toward the common goal of finishing a half marathon. The course was changed this year from prior years, with some very large hills to tackle at the end of the course. When I got to Mile 12, I started to get emotional because I absolutely knew I was going to finish. Miraculously one of my favorite songs, "Turning Home" by David Nail, came on my iPod at this point. Although it's a slower song, the lyrics speak directly to me and I actually ended up playing it twice in a row to finish the race. I was tired, in excruciating pain and obviously disappointed in my unexpected injury, but I was going to achieve a dream. 

It gets a bit hazy for me at this point, but I remember hearing my name and looking up to see my dear friend, the aforementioned Michelle, on the sidelines. Although she had to be at work at noon, she came out by herself to cheer me on to the finish line. She snapped an awful picture of me (which clearly indicates how much pain I was in) and gave me the final push I needed to finish strong. The last 400 meters of the race were inside the track at Schoolboy Stadium and the cushy surface was a welcome relief. I was so happy to see spectators still in the stands cheering and BAA announcers still working despite it being past the 2:30 mark. I still don't know why they did that, but it made me very happy. I ran hard across the finish line where I was immediately given a finisher's medal and directed toward the post-race festivities. 

I was a bit dazed and confused, but I did it! I knew I needed to keep moving and I was surprised how quickly my legs locked up. I absentmindedly grabbed a bottle of water, a banana and a bag of potato chips, eating half the banana and entire bag of chips while picking up my very nice long-sleeved technical finisher's shirt. I made my way to the bag checked, rendezvoused with Tara and Amy (who were only two minutes shy of a PR!) and got on the shuttle back to UMass where I ate a Balance Bar. I was back home in Brighton around 12:30pm and was so sad the race was already over. I made lunch and tried to nap but the epinephrine was still flowing through  my veins. Despite injury, I ran my first half marathon in 2:39:33 and I am incredibly proud. 


I'm also very hooked. That afternoon I started to search for other half marathons in New England to register for before the winter. It seems like every race is sold out or conflicts with the American Dietetic Association Food & Nutrition Conference & Expo, but hopefully I'll find a way to run another half in 2010. If not, I have very ambitious plans to run what I am calling "11 in '11" -- eleven half marathons in 2011. I definitely plan to run the Hyannis Half Marathon in February (yes folks that's 13.1 miles on Cape Cod in February -- I'm crazy) and planning the rest of my calendar in the next few weeks. The more I run the more I realize that our bodies are totally meant for this activity; 13.1 miles doesn't feel long to me anymore. I guess now that I know what I am capable of I just want to push myself to run harder, faster and stronger. 

Today registration for the 2011 Boston Marathon closed out for those who qualified in just over eight hours, shattering records like never before. I don't want to get too far ahead of myself, but I hope to run the 2012 or 2013 Boston Marathon with a charity bib, as my first marathon.  Running keeps me sane, focused and energized and I can't imagine living without it. I've been using The Stick daily since the race and I am so happy tomorrow morning I am going to run for the first time since the race. Catch me if you can...

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)

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!

Quinoa Lime Salad with Tomatoes, Corn and Black Beans

Last night I participated in my first Somerville Road Runners Cook-Off. My running club does these contests seasonally and this summer's theme was "Summer Side-Off" -- entrants must prepare a cold side dish suitable for a summertime barbecue. My thoughts immediately turned to a cold quinoa salad. Quinoa (pronounced 'keen-wah') is a flower/seed similar to couscous and has been popular in South America since ancient times (it was the meal of choice for Incan armies). A very versitile superfood with a nutty flavor, quinoa is a complete protein containing all eight essential amino acids, is rich in vitamins, minerals and antioxidants and lucky for me, is naturally gluten-free. I consulted many recipes and brainstormed flavor combinations to achieve maximum refreshment and satisfaction (it was being judged by hot and hungry runners, after all). Although my recipe was good enough to place third in the contest (yay me!), feel free to adapt/adjust ratios and ingredients to your preferences or what's on hand -- also tastes great with feta cheese, peppers, onions or scallions in place of shallots, garlic, lemon, shrimp and so on. Happy eating!



Quinoa Lime Salad with Tomatoes, Corn and Black Beans

• 2 teaspoons grated lime zest
• 2 tablespoons fresh lime juice
• 2 tablespoons unsalted butter, melted and cooled
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1 cup quinoa, cooked to package directions
  
• 1 (15-ounce) can black beans, rinsed and drained
• 3 medium ears of corn, cooked and off the cob
  
• 2 medium tomatoes, diced
• 1/4 cup shallots, chopped
• 1/4 cup cilantro, chopped

Whisk together lime zest, lime juice, butter, oil, sugar with 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Cook quinoa on stovetop according to package directions. Add cooked quinoa to lime dressing until fully absorbed, then mix in remaining vegetable ingredients. Season with additional salt and pepper to taste. Serve cold.

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...