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).
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.
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.
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.
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...
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).
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.
As an aspiring pastry chef diagnosed with gluten intolerance, I've definitely had some ups and downs coming to terms with not only my diet changes but my life dream changes. Many people have asked me why I have not enrolled in culinary school since I am now unemployed and was accepted to a prestigious program last summer. Believe me - if I could be perfecting my pastries in a professional culinary program right now, I would be there with bells on. Unfortunately, it's nearly impossible for me to pursue a traditional culinary education. A major requirement of being a chef is tasting the food you are preparing, not only after a dish is plated and about to be served to guests, but throughout the cooking process ("Does this need more salt?", "Oh no I forget to add the shallots!" and so on). It would be completely ridiculous for an instructor to grade me on the taste of a cake that I had not even been able to taste myself. And so my unshakable goal to attend culinary school has died, at least for now.
Glutenus Minimus Bakery in Belmont began in Spring 2008 and sells wonderful gourmet gluten-free foods. Located on Belmont Street, a mostly residential street on the Watertown/Belmont line, I finally made my first visit today after a trip to the Watertown Public Library. When I walked into the shop, I was immediately greeted by a very friendly, energetic staff member who informed me she could answer any questions I had. I told her I was recently diagnosed and had been craving a muffin for weeks (true - ask just about anyone who has checked in with me about how I'm doing with the diet change and my main answer is "I just want a MUFFIN!" which is odd because I really only liked muffins when I was sick in my gluten-consuming days). I immediately selected a blueberry muffin, and also chose a chocolate toffee cookie. Together the cost was $3.75 but I would have paid much more than that for delicious, freshly baked gluten-free pastries!
In addition to the muffins and cookies I purchased, Glutenus Minimus also sells cakes, brownies, cupcakes, pizza dough mix and other baking mixes. They even sell a gingerbread house mix/kit, which I think is just wonderful for the holidays. I will also be picking up one of their adorable tee shirts soon (FYI I collect bakery tee shirts during my travels near and far). They have a large, bright and lovely space with an open kitchen. The staff working there while I was in the shop were all very happy and having a lively conversation while preparing more treats, which added to my enjoyment of the experience - I truly think food tastes better when it is prepared with love, as cheesy as that may sound. I have a feeling a trip to Glutenus Minimus is going to become a part of my regular routine, not only to feed my sweet tooth but pick up ideas for my gluten-free bakery.
When I learned a few weeks ago via Grub Street Boston that a new cupcake bakery was opening in Brighton Center literally up the street from my apartment, I was overjoyed. When I learned they would carry gluten-free items, I was over the moon.
The bakery was des(s)erted when we arrived and the friendly counter staff assisted us with our selections. We snagged the sole table (there are also chairs along the front window and barstools along the back wall) and proceeded to dig in to our respective confections. My Red Velvet Cupcake was quite delicious. Being a loyal patron of both Sweet Cupcakes and Kick*ss Cupcakes, I was admittedly skeptical, especially since this was my first gluten-free cupcake consumption. But I was quite happy with the moist texture and very light yet decadent buttercream frosting. It was also topped with a delicious dark chocolate hand-rolled truffle. This being one of the first true desserts I had eaten in weeks, I was very happy with the cupcake (as was Em with her glutenitious Banana Peanut Butter cupcake).
The only issue was I had just been for a run in the hot, humid weather and had not recovered properly. Consuming pure sugar and fat was not wise. I had fully intended to take my cupcake to go, but once I was standing in front of the bakery case, my sweet tooth took over. I started to fade fast and had to cook some chicken when I arrived back home to get some protein into my system. But this obviously had nothing to do with Cherry Bomb Bakery - it was purely my fault for feeling sick!
As those who know me can attest, one of my absolute favorite things to do is go out to eat. I have spent exorbitant amounts of money on food and wine at some of Boston's best restaurants. The ephemeral experience of enjoying a perfectly seasoned and executed dish is worth every penny to me. I am almost certainly accompanied by some of my favorite people on these occasions which make the occurrence even better.
I am not abstaining from one of my favorite pastimes all together. Last Friday evening I had plans with my dear friend Joy, who coincidentally was also recently diagnosed with gluten intolerance, as well as lactose intolerance. As you can imagine, finding a place for both of us to eat with both our dietary restrictions plus trying not to spend a fortune was quite a challenge. We met in Kenmore Square on an absolutely gorgeous early summer Boston evening and proceeded to walk up Commonwealth Avenue toward Back Bay. Our mission was to find an outdoor table for drinks and appetizers and we knew it would be quite a challenge. With no luck on Boylston Street we looped around onto Newbury Street. We spotted a couple empty two-tops on the patio at Charley's Eating and Drinking Saloon at the corner of Newbury and Gloucester. We immediately inquired about the menu and were flabbergasted (yes, that is the correct word) to find that they have gluten-free pasta, pizza and other options on their menu.
Charley's has a scratch kitchen so they were easily able to accommodate our ingredient restrictions as well as our menu modification requests. Joy and I decided to share a margherita pizza on gluten-free crust, but Joy's half did not have cheese and we also had chicken as another topping so we could get some protein (we're both big runners and Joy is also training for a sprint triathlon). It was certainly not the best pizza I have ever eaten, but considering I have not eaten restaurant pizza in weeks, it more than passed the test. The crust was a good combination of soft yet crispy which I have not yet been able to master in my own gluten-free homemade pizza. It definitely had the gluten-free flour taste I am becoming accustomed to, but I think anyone would overall enjoy a slice. 
