Cafe Lily

I sat down at a table near the window in Cafe Lily, a cozy cafe with amethyst walls and a sophisticated Moroccan feel, a little past the Friday dinner rush. Perusing the menu, I noted the many wonderful sounding tapas and main course dishes. The more I read, the more dishes sounded appealing. Instead of playing a silent game of eeny-meeny-miney-mo to choose my dish for the evening, I asked the waiter if the chef could recommend one of my top four choices as a G-F dish.

Chef Anthony (and owner) came over to personally discuss the menu with me. Chef Anthony assured me he understood G-F, and discussed how he would prepare each piece of the dish G-F, whether it was sauteing a vegetable in canola oil, or keeping my food on a clean part of the grill.

I decided on Souvlakia Apo Hirino Fassolakia. I loved the dish. The sugarcane skewer and raisins brought out a softer side to tomatoes. My pork was perfectly tender. When the waiter came to inquire about dessert, I was fully satisfied. He came back not with the check, but with a plate of Torta Ciocolatta. He explained Chef Anthony prefers his guests to enjoy dessert, and the torta was gluten-free. Chef Anthony came back to see us as I was on my third or fourth bite of chocolate enjoyment. Chef Anthony left tiny chocolate chunks in his cake, bolding the flavor of the velvety dessert.

I will be going back to Café Lily to try more of Chef Anthony’s creations, and look forward to trying out their brunch on a Saturday morning.

Visit www.cafelily.com

All in a day's work

What I did today:

* Started my pot roast in the slow cooker at 0930
* Cleaned the house until it shined
* Cleaned the fish tanks
* Changed my sheets
* Checked my email x3
* Organized the quiet room
* Made a winter wreath
* Hung some stuff on the wall
* Finished wrapping Christmas gifts
* Paid my bills
* Went to Wal-mart and spent too much
* Took out the trash/recyclables
* Ate the pot roast at 1930

Our Favorite Pot Roast

from the book Slowcookers for Dummies by Tom Lacalamita and Glenda Vance

Preparation Time: 30 minutes

Cooking Time: Low 9 to 10 hours

Yield: 6 to 8 servings

2 tablespoons olive oil
3- to 4-pound boneless, trimmed chuck or rump roast
salt and pepper
2 large onions, chopped
1 stalk celery, sliced thin
1 cup red wine or beef broth
1 teaspoon dried thyme
1 cup canned crushed tomatoes (I used 3 tomatoes)
2 tablespoons minced Italian flat-leaf parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Lightly spray a 4- to 6-quart slow cooker with vegetable oil cooking spray.

2. Salt and pepper the meat

3. Heat the olive oil in a large nonstick skillet over medium-high heat. Brown the meat evenly on all sides. Add to the slow cooker.

4. Add the onions, carrots, and celery to the skillet and cook for 7 to 8 minutes over medium heat until the onion is soft. Add the wine and cook for 2 minutes. Stir in the tomatoes, thyme, parsley, salt, and pepper. Bring to a simmer and cook for 2 minutes. Pour over the meat.

5. Cover and cook on low for 9 to 10 hours, or until fork tender.

6. Remove the meat and let it sit, covered, for 15 minutes before slicing.

7. To thicken the cooking liquid for gravy, puree in a food processor blender until smooth. Salt to taste.

Twist

The past few weeks I've been working hard- my job has presented challenges, I've been playing catch-up with school, attempting a social life, and I'm trying to get Christmas surprises in order. My immune system hates me. Stress. Part of a payoff came on Monday. I got a fabulous grade on my test.

What else happens on Mondays? Out to dinner! We went to Twist and celebrated a group member's birthday while we were at it. We also enjoyed half off a bottle night. I ordered the beet salad, and it was tasty. I was not a fan of the ribs- the sauce was thick and overpowering. But the duck? It might have changed my life (at least for the night). I thought the skin was just crispy enough, and the portion was very fair for the price.

After dinner we went and wandered around Lenox, window shopping, and sitting on Santa's big velvet couch. It was a good time, and a good way to work off some wine.

What did I do after dinner? BI went back to the grind, dreaming of a yummy duck dish and a never-ending glass of wine.

Mrs. Dash

Dear Ms. Taveras-Koranda,

Thank you for taking the time to contact Alberto Culver regarding your interest in Mrs. Dash. It is always a pleasure to hear from our consumers and we are happy to respond.

All of the Mrs. Dash seasoning blends and Mrs. Dash Marinades do not contain gluten. Also, all of the product ingredients are listed on the product label and each Mrs. Dash product label can be found at www.mrsdash.com.

We hope that this information is helpful. If you require further assistance, please do not hesitate to contact us at 800-333-0005 (USA).

Thank you again for contacting Alberto Culver.

Sincerely,

Diamond Marquez

The Best Brithday Ever

The one thing I have whined about the most over the last year has been my birthday. It's December 9th, and falls right around Christmas Party Season. Birthday party time for me has consisted of either a) one or two people showing up or b) I plan an event around everyone's busy schedules and still get canceled on. (Honestly, I've been a big brat about it.) I was absolutely thrilled this year when Melissa decided she would plan a night on the town for me.

I've been stressed about being so far behind on school work, and super busy at work. Honestly, I haven't really spent a lot of time getting excited about going out to a birthday dinner. Jamie leaked we were headed for sushi at work last week. Nick told me on Friday night we were going to MF Sushi. When Saturday night rolled around, I hurried to get ready. I tried to hurry Nick out the door, thinking we would be late in picking up Melissa and Cindy, and late to our 8pm reservation. When I walked up to Melissa's door, I had the surprise of my life. I was greeted by a cloud of feathers and a crowd of my friends yelling "surprise!"

They threw me a G-F party! (It might have been Melissa's best party yet.)
Nick cooked lamb chops and chicken on the grill, brought the prosecco, and brought Pizza Fusion's brownies.
Melissa made baked potatoes and a fabulous Greek salad.
Aden made his award-winning cookies.
Jamie made an amazing chocolate cake. She decorated the house with posters, giant paper chickens, various anti-gluten signs, and streamers (with the help of Cindy and Mike).
Cindy also help make me a beautiful princess party hat.
Ali, Jason, and Matt brought Strongbow.
Lee brought goat cheese and G-F crackers.
Sarah brought hummus, guacamole, and blue corn chips.
Sammy brought a bottle of Malbec; LeeAnne brought Merlot.
All of us lived Sammy's dream of a big group taking a shot all at the same time.

Here is what I wrote to my friends, the best friends a girl could ask for:
"I spent some time last week thinking about the 25 year milestone, and thought about how I am coming into my birthday week as the happiest and most successful I have ever been. I am surrounded by a great family, group of friends, and team of coworkers. My best friends have seen me through some of the hardest hurdles in my life (winter 2006), and some of the best times of my life (present). They love and support me, just as I do them. They have shown me the greatest loyalty. To celebrate my birthday, I envisioned an ideal night out to dinner with a group of friends, ending with all of us going home happy (and slightly buzzed). I never imagined that I would open Melissa’s door to find a gluten-free surprise party with 20 or so of the people I care most about in my life. That was truly the best birthday I have ever had. Thank you from the very bottom of my heart.

PS – I cried the whole way home because I was so amazed that so many people would be at one place in one time for the sake of celebrating my birthday. Really. (Ask Nick.) "

Hot chili for a cold day

It's cold for real this time. I love a warm meal on a cold day, but soup is not always enough to allay my hunger and keep me satiated. This recipe is easy and is a very different twist on a winter staple as essential as my favorite sweater. Make it, eat it, freeze it. Most of all, stay warm!

Turkey and Bean Chili (aka Liv's Turkey Chocolate Chili)

Thank you, Martha!
http://www.marthastewart.com/recipe/turkey-and-bean-chili?autonomy_kw=turkey%20and%20bean%20chili&rsc=header_1

Ingredients

Serves 8

• 4 bacon, cut into 1/2-inch pieces
• 3 pounds ground dark-meat (7 percent fat), turkey
• 4 cups chopped onions
• 1/4 cup minced garlic cloves
• 2 medium fresh jalapeno chiles, ribs and seeds removed for less heat, if desired, minced
• 3 tablespoons chili powder
• 3 tablespoons unsweetened cocoa powder
• 4 teaspoons ground cumin
• 2 cans (28 ounces each) whole tomatoes in puree (I use 4-5 roma tomatoes and LESS H20)
  
• 2 tablespoons unsulfured molasses
• Coarse salt
• 3 cans (15 1/2 ounces each) pinto beans, drained and rinsed
• Fresh cilantro leaves, sliced pickled jalapeno chiles, reduced-fat sour cream, crumbled cornbread, grated cheddar cheese

Directions

1. Heat a Dutch oven (or other heavy 5-quart pot) over medium heat. Add bacon; cook until crisp and brown, 6 to 8 minutes. Raise heat to high; add turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes.
2. Add onion, garlic, and jalapenos; cook until soft, stirring often, about 5 minutes. Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute.
3. Break up tomatoes with a spoon or your hands, and stir them in along with the puree. Add molasses, 1 cup water, and 4 teaspoons salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes.
4. Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more. Serve with desired toppings.

Gluten-Free Thanksgiving

On Friday, Nick and I had our first Thanksgiving together- we cooked a full dinner.

After doing a few weeks' worth of research, we came up with recipes for turkey, stuffing, and cranberry sauce. We chose to make green beans as our vegetable, and my roomate made mashed potatoes.

I let out 14 pound bird brine in salt/sugar mixture in a cooler in my refrigerator over night. In the morning, we made a spice rub with coriander seeds, white pepper corns, and fennel seeds. Since we'd never cooked a turkey before, we had to overcome a few hurdles. None of the recipes we read included the key "hints" necessary to bake a flawless turkey, such as:
1. Covering the bird with tin foil during the first few hours, and leaving the thighs/wings covered most of the time, holds in the moisture.
2. When you put a rub on the turkey, be sure to do it on a prep surface separate from the roasting pan, as the seeds use in the rub burn when left in the bottom of the pan and may smoke up your entire apartment.
3. Somewhere in the low 300's is an ideal temperature. (Nobody seemed to agree on this.)

None the less, our turkey was delicious, especially the skin. Nick's gravy was made from the turkey broth we boiled with the neck and giblets, the drippings, and a rue. It turned out a little lumpy, but still tasty. Our green beans were steamed and buttered. Sarah made the mashed potatoes with butter and G-F chicken broth. (Thank you Pacific and Imagine companies for inventing pre-made G-F broth.) The cranberry sauce was a bag of fresh cranberries, a cup of orange juice, a cup of sugar, and a tablespoon of orange rind. For dessert, we ate pumpkin pie and cider. I made the pie following the Libby's recipe on the back of the pumpkin can, substituting the Carnation milk with condensed goat's milk (using extra brown sugar and vanilla to cut the goat taste), and baked it in a G-F pie crust from Whole Foods. I made the cider in a crock pot- 1 bottle of apple juice, 3 cinnamon sticks, and an orange/clove ball set on high while we ate.

I am still loving the leftovers; extra turkey dinner will go with me to work the next two days. I can't wait until next year when we can do it all again! Even my mother called me the next day to compliment us on our presentation, good cooking, and a wonderful time.

Pizza Fusion

Despite my ever-expanding, long list of restaurants that have G-F menus or accommodate Celiacs with G-F dishes, I could never find a G-F pizza place. For the wheat-eaters of the world, pizza (good or bad) is eaten approximately ever 2 miles in the metro Atlanta area. The only place I've eaten pizza was on a store-bough crust in my kitchen.

In the search for a G-F pizza restaurant, we came across Pizza Fusion. The Pizza Fusion website (www.pizzafusion.com) boasts a commitment to fresh, organic, and earth-friendly. A few of the things I noted were all organic ingredients, LEED buildings, eco-friendly delivery cars, and their recycled plastic chairs. Their food accommodates everyone, vegan and G-F alike. They discuss this and answered most of my personal FAQ under the "What Separates Us" tab on the website. Conveniently for me, when I discovered Pizza Fusion, their Atlanta location was under construction.

This week, the Monday Night Dinner Crew attended their grand opening. Our waiter was fun and informative. He gave us his "schpeel" about the eco-friendliness of the restaurant, and his "to die for" picks on the menu. The menu was clear and well-laid out. The few pizza toppings that are not G-F were marked with an asterisk. I went with the Seattle, trading out the mozzarella and Parmesan. I skipped apps so I could save room for a brownie.

If waiting for our table full of pizzas, smelling them baking in the kitchen, about killed me, then taking the first bite into the crispy crust of my pie brought me back to life. I was amazed by the crust. It held together seamlessly, was crisp but not over cooked or too dense. The pizza toppings tasted very fresh. When it came time for dessert, I was excited to see a very large helping of chocolate goodness set before me. I expected a fudgier brownie with metallic or fruit-sweetened aftertaste hallmark of other G-F desserts, but found the brownie to by fluffy and the chocolate taste to be flawless. The overall experience was wonderful.

My gluten-eating companions told me they could not taste a difference in the G-F and non-G-F crusts. Their critique was that the olives on the Founder's Pie made the pizza too salty, and that the pies were pricey. (Welcome to a G-F life!) They were all amazed at how good the brownies tasted.

Will I go back? YES! In fact, the first thing I did at on work on Tuesday was tell one of my G-F coworkers he had to check Pizza Fusion out. (I believe he went for dinner right after work.)

Celiac Disease Diagnosis Anniversary

I remember opening the letter dated 11/4/03 and having no idea what my doctor meant by "Celiac antibodies all high!! We need to discuss diet changes." I read it three times, stunned.

Potentially, I could have been diagnosed with Celiac Disease my Junior year of high school. I remember sitting in the Writing Lab with two of my friends pointing out the rash on my hands. I just thought it was from "sensitive skin,"and I had used a lotion that didn't agree with my epidermis. My Junior year was also when I started feeling different. The changes I felt were vague and hard to describe. I didn't feel energized after eating. I felt like my blood sugar would just drop for no reason from time to time. (Really, what was probably happening was my body couldn't absorb nutrients and was suffering.) I just never felt great. Being the overachiever I was, I thought my extracurricular activities and study habits made me tired all the time. Never feeling good became part of my life.

I tried to cut down on carbs, more because I was always unhappy with my weight than because I thought carbs linked to my immune function. I started to see a nutritionist, the wife of my history professor. She had me monitor my blood sugar, and log my food intake. Nothing we did impacted how I physically felt. She counseled me on my home life and thought I was borderline anorexic. True, I didn't eat well and I had body image issues, but so do most teenagers. In hind sight, I the gluten-containing food made me feel worse every time I ate. For me, eating was toxic.

My Freshman year of college at Loyola New Orleans, I was in the bathroom all the time. Stomach upset was a daily part of my life. I continued to never feel great. My weight stayed the same, even though I worked out a 3-4 times a week. I napped for 20-30 minutes almost every day. I was tired. My concentration was poor, but I had been fighting ADD symptoms since high school. Sometime during Spring semester, I systematically eliminated foods and discovered I was lactose intolerant. Cutting out milk products in my diet made an improvement but only solved a small part of my problems.

My Sophomore year of college I moved back in with dad to start pre-nursing classes. I felt listless and unmotivated, but decided it was related to missing my Loyola friends and sorority sisters, trudging through science classes, and working through the newness of my parents' divorce. When I started having hot flashes, an endocrindonologic side effect of the untreated Celiac Di ease, I made my first visit to Dr. Delcher. He ordered my labs, and made my diagnosis.

The first year I felt incredibly better. I had no idea how horrible I had been feeling for so many years until I changed my diet. I lost lost weight from eating better, exercising more often, and not being bloated all the time. I still was sick off and on. The rash on my hands flared. I suffered Reynaud's in the winter. I did not understand that I still had not cut out all of the gluten in my life. I got a few other opinions, and landed back in Dr. D's office in tears. Why did I still have symptoms?

A year later, I started seeing Bernadette Saviano, the G-F nutrition guru (and Celiac herself). My life took a second turn for the better. She taught me the "secrets" of a completely G-F diet and the tricky non-G-F ingredients in foods. Bernadette made me list of supplements to meet my needs- my damaged cilia (a side-effect of eating gluten in Celiac's Disease) could not absorb everything I needed. I never knew I could feel so great. I was not sick all the time. I did not need so many naps. I could concentrate on school work. I learned to cook. I learned to love food. I learned to live.

According to Dr. D and Bernadette, it takes about 5 years of G-F living for your body to fully recuperate. I have reached my 5 year anniversary, and I've truly never felt better. Celiac Disease no longer is an obscure condition; almost everyone I talk to about G-F "knows someone" who shares my lifestyle. Not only can I find G-F products in the "normal" grocery store, stores label shelves to help me locate the G-F products faster. I am surrounded by supportive family and friends who go with me on restaurant adventures, try their hands at G-F baking, make sure I'm accommodated. I am not afraid of running into gluten contamination when I try something new at home or at a restaurant. I do not feel like I am missing out on anything. I am happy. I am healthy.

Legal Seafoods

The Monday Night Dinner Crew hit up Legal Seafoods this week. Per the recommendation of the restaurant, I valeted my car at the Hilton. (That turned into the longest valet experience of all.) I walked into the the bar on the first level. The second level is full of tables and a huge wine storage cabinet. Sammy guessed correctly- there are about 500 bottles on wine on the premise in the big wine locker on any given day.

I think everyonee else gave the restaurant a 7/10. I gave it a 9. They have a separate G-F menu, with plenty of things to choose from. The waitress knew exactly what was in every dish, and how the G-F dishes were made. Sung, our toughest critic and founder of the MNDC, had low expectations to start with. Look how serious he is, even when fiddling with my lobster's claw.

I loved my "light" clam chowder- chowder made with G-F broth instead of cream base. I had the lobster bake, so ate a lobster and a pile of mussels and little neck clams. I was in 7th Heaven. In fact, I think lobster is my favorite food, tied with sushi and fillet. They are easy to crack open, have light juicy meat, and get dipped in my favorite condiment (butter). I think I might have even looked hot in my plastic bib.

One thing I will add is that we paid at the table, using little wireless credit card machines. I can see how this will be helpful in the future, especially for people like Nick who like to finish eating and run out the door. Only, we found it to be kind of tedious and a little confusing.

Martha, Martha, Martha!

Okay. I'm out. I love Martha Stewart. The recipes on her website always turn out incredibly well for me, and are usually pretty easy. Chicken and soup certainly can warm you up on a cold night, so I concocted two of Martha's dishes. They turned out so well! Enjoy.

Chicken Thighs Braised in White Wine

http://www.marthastewart.com/recipe/chicken-thighs-braised-in-white-wine?autonomy_kw=chicken%20thighs%20braised%20in%20white%20wine&rsc=header_2

Ingredients

Serves 4

• 8 bone-in skinless chicken thighs (about 2 3/4 pounds)
• Coarse salt and ground pepper
• 4 cloves garlic, thinly sliced
• 1 cup dry white wine
• 1/4 teaspoon dried thyme
• 1 lemon, cut into 8 thin slices, plus 1 tablespoon fresh lemon juice
• 1 tablespoon cold butter, cut into pieces
• 2 tablespoons chopped flat-leaf parsley
• Cooked rice, for serving (optional)

Directions

1. In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme. Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.
2. Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes. Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
3. Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes. Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth. Season with salt and pepper. Serve chicken with sauce and, if desired, rice.

Emerald-Green Velvet Soup

http://www.wholeliving.com/recipe/emerald-green-velvet-soup?autonomy_kw=Emerald-Green%20Velvet%20Soup&rsc=header_1

Ingredients

Serves 4

• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 1 garlic clove, pressed through a garlic press or minced
• 1 large Yukon gold potato, (about 8 ounces), peeled and diced
• 4 cups canned reduced-sodium chicken or vegetable broth
• 5-6 cups (from 1 large bunch) flat-leaf parsley
• Coarse salt and ground pepper
• Optional garnishes, (choose one): croutons, edible flowers, extra-virgin olive oil, grated Parmesan cheese, or minced fresh herbs like chives

Directions

1. In a large heavy pot or Dutch oven, heat oil over medium-low heat. Add onion and garlic; cover and cook, stirring occasionally until onion has softened, about 3 minutes. Add potato and broth, and raise heat to high; bring the mixture to a boil.
2. Reduce heat to medium; cover and simmer until potato is tender, about 10 minutes. Stir in the parsley and cook, uncovered, until parsley is wilted, about 2 minutes.
3. Working in batches, puree mixture in blender until smooth; season with salt and pepper. Ladle into individual soup bowls and garnish, if desired, with one of the optional garnishes. Serve immediately.

Holeman & Finch

Holeman & Finch is located on the backside of a new Buckhead high rise community. The restaurant features small plates of Southern-inspired food. One of the dinner club members called ahead to make sure they would accommodate G-F needs; however, our waiter seemed to know nothing about G-F or how to accommodate. I gave him "my card," with the items I do and don't eat. He came back with a menu that the chef had checked off the yes food. I had a choice of 4 dishes. I ate the Georges Bank Scallops- huge and delicious, over sweet corn; the Metzger Farm Pork Belly over collards- very rich, and the collards delicious; Baby Bok Choy with garlic- okay. I rated Holeman & Finch with a 6/10 because I was not impressed with how my food came out after everyone had eaten. My biggest pet-peeve is watching other people eat, especially when I'm starving.

Fox Brothers BBQ

The last time I had barbecue was sometime before I was diagnosed with CD. I've lived in the South for 16 years, and have never really gotten into a lot of southern food. In fact, I have never liked a collard green.

Walking into Fox Brothers on of chilly night, I was a little nervous about trying the BBQ. I had emailed to make sure it was G-F/soy-free, so I knew I should in theory be safe. As we settled in to our table, my high school soundtrack played in the background, Grateful Dead, Government Mule, Dispatch. I ordered ribs, collards, and green beans. My ribs were a little dry, and I'm not too much of a fan of extra sauce, so left that off. The green beans were so overwhelmingly spicy that I don't think I tasted an actual green bean. The collards? I loved them.

My rating on our Monday Night Dinner Club spreadsheet? A 7/10.

Nick's Saturday Lunch

I am spoiled. If I made a resume for Nick on his credentials for being the best boyfriend, it would take days for anyone to read. Case in point: I came home after a crappy day at work to the dogs being walked/run, dirty dishes cleaned, leafy porch swept, and Nick plating lamb chops, potatoes, and salad as I trudged up the stairs. (Why was my day so ugly? I asked myself. Hhmmm... I can't remember.)

Saturday I woke up after a late night (my roomate's super-fun birthday party). Nick called and got me out of bed sometime just before 11, on his way over. He suggested a honey-glazed chicken breast on the grill. Maybe throw in some zucchini, a side of rice. The next thing I remember was rolling into the parking lot at the Farmer's Market.

Nick's sauce involved honey, chili powder, garlic, and shallot. The zucchini we painted with olive oil and sea salt. Let's just say, I wish I had leftovers.

Agave with the Monday Night Dinner Club

Monday nights have gotten much more tasty! Friday is a leftover night, Saturday a day you might do a "big cook" or go our for a meal, Sunday is a brunch or football food day. Then comes Monday. Back to the daily grind. The refrigerator is empty. Even the leftovers are over.

The recipe to perking up your dreary Monday? Meet up with friends at a new restaurant. Sung, one of my boyfriend's friends started it. Our first restaurant was Agave, a restaurant in Cabbage Town, picked by no other than Sung (aka the biggest critic of all). I'd been wanting to try Agave for years- I used to frequent Carol Street Cafe in the early stages of a relationship and of exploring G-F. As we'd leave with the sun tucking itself in for the night, I would eye the glowing sign of Agave, wondering what cuisine lay in wait for discovery.

I ran ducked into Agave with Nick at 7:30pm, half dressed for the crisp fall weather. I warmed up with our friends at a table set out for the 13 of us in the larger of the two rooms. The southwestern decor and warm atmosphere kept us focused on the expansive menu. Half of our table ordered the fried chicken and loved it. I debated between the slow cooked short ribs and the red pepper salmon fillet. The waitress' confidence in the salmon's G-F integrity persuaded me to choose fish.

Nick and I started with the tomato, avocado, and basil salad, topped with a citrus vinaigrette. The salad was a solid, simple start. My salmon was served without the decorative sauce my neighbor had on her plate, but did not lack presentation or flavor. The red pepper brought the flavor of the salmon to life. My vegetables rounded out the meal. The only thing lacking was a G-F desert on a dessert sampler platter shared by the table.

I would give this restaurant an A+ for G-F knowledge and care, and an 8 out of 10 for my overall rating. I would definitely go back to try another dish.

The Atlanta Gluten Free Dinner Club

Since I work on Fridays (I clock in at 0630), I can honestly say I have still never gone to one of their meet-ups. The meet-up site has a discussion board that I have been poking around lately that is really good. Learning about G-F restaurants in Atlanta is also wonderful.

When I first joined this meetup, it had a different name. The new name reflects how G-F people eat, not their disease process. I really appreciate the focus of living healthy choices, not suffering with a "condition."

One of the new restaurants in Atlanta the Dinner Club has been involved with is Legal Seafoods (http://www.legalseafoods.com/). This has always been a favorite place of mine to visit in Boston. Last Thanksgiving, my dad and I went for lunch after a long treck around the city. I was impressed by our server's knowledge of the food, their G-F menu, and (as always) the quality of their food. I give them two thumbs up.

Nick and I are looking foward to the opening of Pizza Fusion (http://www.pizzafusion.com/)- where wheat-eaters and non-wheat eaters can dine together, enjoying PIZZA!!! :) I will be munching on the goat-cheese pizza in just a few short weeks. Maybe I'll even make the meet-up on Sunday, Novemeber 23rd.

White VS Brown Rice

One of the changes I've made during this diet-changing-speed bump is incorporating brown rice into my diet. For many Celiacs, rice is a mainstay carb in our diet- we use it in flours, cereals, breads, baked goods; as a thickener; as a side dish. I am a HUGE white rice fan- I love basmati, jasmine, sushi rice. My aunt and my cousins brought to my attention how many nutrients are lost in the processing of rice to make brown rice white rice. I've been marinating on this thought for a few months, as brown rice has never been my favorite.

Another celiac friend of mine from work has been super-careful about his rice intake. Not the type, as much as it's origin. He and I both have had bad reactions to "tainted" rice. I have stopped buying rice from the farmer's market for this reason. There is no way to be sure they haven't processed or stored their rice with un-G-F ingredients. My recommendation is to rinse your rice thoroughly before cooking. If you use Nishiki rice, or possibly other Japanese rices, the rice plumps way better when cleaned. (A Japanese friend of mine made that recommendation.)

Here is my favorite link I discovered on my Google search of "White VS Brown Rice." http://www.lammd.com/opinion/brown_rice_vs_white_rice.cfm This is what the site says:


Milling is the process that creates the difference between brown and white rice. The variety of rice may be identical, but milling removes the husk from the grain and turns the brown rice to white. This is why milling is often called "whitening".

By removing the outer layer, which is also known as the bran layer, milling alters the nutritional value of the rice. It is in this bran layer where most of the nutrients are stored. The white rice that most of us eat comprises of mostly carbohydrates, with the nutrients stripped off in the milling process.

Carbohydrates are broken down into sugar inside the body. While carbohydrates are a good source of energy (yielding 4 calories per gram), excessive carbohydrate intake leads to sugar imbalance and adult onset diabetes mellitus. Carbohydrate consuming is also addictive. White rice is a large part of the world's diet , and reduction is not a easy process. One way is to consume brown rice instead.

The following chart shows the nutritional differences between brown and white rice. As can be observed, fiber is dramatically lower in white rice, as are the oils, most of the B vitamins, and important minerals.

	Brown Rice (one cup)	White Rice (one cup)
Calories	232	223
Protein	4.88 g	4.10 g
Carbohydrate	49.7 g	49.6 g
Fat	1.17 g	0.205 g
Dietary Fiber	3.32 g	0.74 g
Thiamin (B1)	0.176 g	0.223 g
Riboflavin (B2)	0.039 mg	0.021 mg
Niacin (B3)	2.730 mg	2.050 mg
Vitamin B6	0.294 mg	0.103 mg
Folacin	10 mcg	4.1 mcg
Vitamin E	1.4 mg	0.462 mg
Magnesium	72.2 mg	22.6 mg
Phosphorus	142 mg	57.4 mg
Potassium	137 mg	57.4 mg
Selenium	26 mg	19 mg
Zinc	1.05 mg	0.841 mg

Bran contains several items of major importance - the two major are: fiber and essential oils. Fiber is not only filling, but is recommended in the prevention of major diseases in this country such as certain gastrointestinal diseases and heart disease. The National Cancer Institute recommends 25 grams of fiber a day, a cup of brown rice will give nearly 3.5 g, while an equal amount of white rice not even 1 g. The oils that are present in the bran also help to lower the risks of heart disease by decreasing the levels of serum cholesterol in our bodies. These are good oils that the body needs and not bad oils (hydrogenated vegetable oils) such as those found in French fries.

Carbohydrate-rich diets can be helpful in weight control provided that the carbohydrate is complex and not simple. Simple carbohydrate such as sugar will lead to obesity, cancer, and a myriad of other diseases.

We are much better off, then, to eat a well balanced diet low in fat and rich in complex carbohydrates. Brown rice completes the diet in a way that white rice cannot even begin to approach.

Healthy Changes & Cashew Chicken

I noticed my hips spread right after I met Nick (circa 9 months ago), and bought a size bigger jeans. Fine, whatever, I though. Hips puts me closer to the feminine curviness of my Dominican cousins. A few weeks ago, I noticed how tight my jeans, my skirts, my everything had gotten across the butt/abdominal pooch. Okay, I said. Time to hit the gym. I also reevaluated my dietary intake, and realized that "waffles and wine night," a dinner I make when I'm exhausted from work and have no leftovers, was happening quite frequently. Overall, my protein intake was down a little bit, due to my infatuation with simple G-F carbs. And green things? Virtually non-existent.

My roommate and I got a gym membership together, so I have been burning energy 2+ times a week. I discovered pilates and how Aja, my pilates instructor can work out muscles I didn't recall learning about in my Anatomy and Physiology class. My food diet is a lot more balanced. At work, I have committed to eating a salad at lunch. I've changed the type of leafy-base, and added (thanks to Nick's inspiration) things like goat cheese, walnuts, and (my new addiction) dried cranberries. I'm back into my routine of protein at every meal. I feel 100 times better.

The purpose of my blog has always been to keep things easy, simple, and very delicious for the overly-busy Celiac. Working full time and doing long-distance school for a post-bacc certification has reminded me of the importance of living the most enjoyable, balanced, and healthy G-F life possible.

Last week I was going through the fridge, looking for what I had leftover from other "big cooks." Here is what I came up with



Bare Bones Cashew Chicken
* Note: this recipe is adaptable to what you do or don't have in your fridge*
* 2 green onions, chopped, using the bulb and the green
* part of a sweet onion (I used vaidallia, but this ingredient is optional)
* bell pepper, chopped into small pieces (I only had green.)
* cashew pieces
* 2 cloves of garlic
* oil- EVOO (extra virgin olive oil), peanut, or sesame
* chicken, cut into small bite-sized morsels, salted and pepped to taste

1. Heat oil in a wok or frying pan, over medium heat. Add the chicken.

2. When the chicken has been seared on the outside, add the remaining ingredients. (If you prefer your cashews to be slightly mushy, add them with the chicken at the start of the recipe.) Saute until the chicken has cooked through. If you are a soy-eater, I would assume you may want to splash a bit of soy sauce here.

3. Serve over brown rice. Enjoy! Take the leftovers to work with you the next day for lunch.

Chateau Elan

One day at work, Jamie, Desi, and I made fabulous plans to visit a bunch of wineries in North Georgia. While I was in California, I was not planning, and neither were the other ladies. When I came home, I realized how incredibly behind I am on school work. The choice was simple. Drive 45 minutes up 85 and visit Chateau Elan.

We did the $10 wine tasting, where we listened to Peter, one of the wine makers, talk about how wine is made. We tried 5 wonderful wines, and got to keep our glass. The first wine was a white, and to me was a little sour. The second was a Georgia Cabernet, and was very nice. I envisioned sipping it with a steak. Our third wine was Scarlett 211, and was my favorite. It was bold, rich and delicious. The fourth was a muscadine wine- something I'd never tried before. It was candy to me. Our last taste was a few pieces of chocolate, followed by Port. The smell of Port brought me back to my grandfather's house during the holidays, and the caramel flavor was tantalizing. I could have made some trouble with those last 3 wines- they were too good to put my glass down.

Lunch was okay- my chicken and veggies were great after the tasting, but the server was clueless on GF-ness. At lunch, we all tried a different season of muscadine wines. Desi chose summer, a peach flavored wine that tasted completely like candy. Jamie tried the spring, which was a strawberry. (I secretly sang the Deanna Carter song to myself.) To me, the strawberry was a better blend of sweet wine. I chose the Au tum, a raspberry wine. That was my favorite, because it had a bold fruit flavor and was less sweet.

I took 4 bottles home- 2 for gifts and 2 (the Au tum blend and the Scarlet 211) for me. You should do the same!

San Francisco!

Oh how I loved San Francisco, where everything is up hill both ways and fall is always in the air!

I went for Association of Rehabilitation Nurses (ARN) conference. I presented on Wednesday, so I came up on Tuesday. Tuesday I hit up sushi for lunch and Whole Foods for dinner (yay Whole Foods!) . Whole Foods' G-F selection was really small, on the hot bar and in the store.

Wednesday I ate my G-F cereal with almond milk in the room and headed out to Golden Gate Park to wander around in the Japanese tea gardens. The gardens were beautiful, and the crisp misty air of the morning made the gardens all the more enjoyable. I had a wonderful pot of green tea, while being stalked by a squirrel who wanted my snacks. For lunch, I tried a sushi place at the Metreon that turned out to give me a bad reaction later that evening.

My presentation went well- I presented with a panel of nurses form around the nation about cultural competence in the rehab setting. I love conference because it reminds me why I became a nurse, why I love my job, and pushes me to work towards developing my leadership skills.

Thursday my boyfriend came into town, after a day of conferencing. For a late lunch, we went to Thirsty Bear, a brewery. Usually I avoid breweries because they aren't always accommodating; however, they were very knowledgeable about G-F and accommodated me with a delicious meal. I had a salad with goat cheese, fig, and chicken. It was a light lunch. (I snuck a sushi snack on a break with conference.)

Thursday night we went for dinner at the Fly Trap. The concierge recommended the restaurant, describing it as a contemporary, eclectic menu. I enjoyed my ribs off of a menu that I would describe as unique, Mediterranean fusion. I loved meeting the chef/owner who rounded on all of his customers to ask about the food. I expected a high price and a tiny portion of food, but my dinner was very filling (and I had been starving when we arrived). The meat fell off the bone, and was savory. I could not have asked for a better meal.

Friday we went to Pier 39 in the afternoon. (Nick went to Alcatraz while I went to conference.) We tried to eat a few things San Francisco is known for- he at sourdough bread, and I ate dungeness crab. I am usually not a big crab person, but I LOVE lobster. The main difference in eating the invertebrates was that lobster's thicker outside breaks and falls apart cleaner and easier. The delicate crab meat made all the work worth it for me. For the other part of my meal, I ate a salmon BLT, minus the bread. That was a genius combination. I will most definitely make myself one on G-F bread sometime in the near future. The veggies, on the other hand, were overcooked.

Friday night we discovered Mel's Diner after coming home late from Oktoberfest. Where we were- on 4th and Mission- everything shuts down early (at least by Atlanta standards), so were were left with Mel's Diner, Denny's, and Dominoes as choices for a very late dinner. Mel's won, hands down. They cook everything in olive oil, and our waitress was very nice and helpful in picking out a G-F menu choice. I ate fall-off-the bone juicy baked chicken dinner that filled me up with potatoes left over on my plate. Mel's became our restaurant of choice- we ate breakfast and a burger for dinner on Saturday, and breakfast again on Sunday, while rocking out to oldies off the juke box. Aside from being tasty and *gasp* G-F diner food, it was also right around the corner from our hotel. The service was great, and I really enjoyed my food every time. It was probably the most economical set of meals we ate in San Fran. (Everything is so much more expensive in California!)

There was so much to do in San Francisco, and so little time. I made a map of all the restaurants I wanted to try, but in truth, didn't make it to a single one. I can't complain, though. Everything I ate was great!

Taco Tuesday

I needed a quick dinner, with leftovers for the next two days at work. It was Monday night. What better than Taco Tuesday on Monday Night?

Taco Tuesday for Any Night 1 package ground beef
red pepper flakes to taste
cumin to taste
1 clove garlic
leftover green bell pepper (about 1/2 of a pepper)
leftover onion (about 1/2 an onion)
1 jar Whole Foods 365 brand salsa
1 package Whole Foods 365 brand taco shells
Goat cheese crumbles (or whatever you cheese your heart desires)
olive oil

Brown the meat in a large skillet, with the garlic, red pepper flakes, and cumin. Set aside. Using a teaspoon of olive oil, cook the veggies.

Make a taco with the meat, pepper/onion mixture, salsa, and cheese. Enjoy the fiesta in your mouth!

Sausage with Vegetable Saute with Egg

I had to figure out what to do with that package of sausages that didn't make it onto the grill, so I halved this recipe and enjoyed it! Four forks!

Bon Appétit | May 1995

Alain Cohen and Selma Brown Morrow

Called chakchouka, this specialty is perfect for brunch, lunch or even a quick supper.Traditionally, it is prepared with a slender, spicy beef or lamb merguez sausage, and a soft bread is used in place of a fork to "grab and eat".

Servings: Serves 6.

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Ingredients

2 tablespoons olive oil
1 pound hot Italian sausages, cut into 1-inch lengths
2 medium-size red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
2 medium onions, chopped
2 green bell peppers, chopped
1 jalapeño chili, chopped
4 medium tomatoes, seeded, chopped
1/2 cup water
6 eggs

Preparation

Heat oil in heavy large skillet over medium-high heat. Add sausages, potatoes, onions, bell peppers and chili and sauté until vegetables begin to soften, about 10 minutes. Add tomatoes and 1/2 cup water and bring to boil. Reduce heat to medium, cover skillet and simmer until vegetables are tender and sausage is cooked through, about 15 minutes. Uncover skillet; simmer until sauce is thick, about 8 minutes. One at a time, crack eggshells and drop eggs onto sausage mixture, spacing evenly. Cover and cook until egg whites are set and yolks still feel soft to touch, about 4 minutes. Serve immediately.

Pesto Chicken

I love the restaurant The Real Chow Baby, and their G-F pesto-peanut sauce. I haven't been to Chow Baby in *confession* almost a year. There is a strange curse with whoever I go with- I don't see the people I eat with (except for Melissa and Jamie, two of my best friends) afterward, as evidenced by:

1. Post my car accident, in May 2007, I went with Melissa and Crystal. Crystal and I didn't hang
out until the end of August, 2008.
2. Melissa, Derek, Lawyer Boy, and I went on a double date. Lawyer Boy and I stopped seeing
each other soon after (after just a few weeks), and Melissa just broke up with Derek a few
months ago.
3. Jamie, The Professor, Climber Man, and I went on a double date. A few weeks later, Jamie
dumped The Professor, and Climber Man and I split up. (Both were short-lived relationships.)

Naturally, I can't take Nick there. Well, maybe I will at some point, since I think we could break the curse. My pesto cravings would not subside last week, so I took to desperate measures and visited the Farmer's Market. Here is my pesto, minus the Chow Baby's peanut. I put it over chicken, mixed it with tomato sauce over pasta, ate it out of the container, and thought about dipping bread into it. Tell me what you do with yours.

Liv's Emergency Pesto
2 cups fresh basil leaves
3 cloves garlic
1 cup parsley
2/3 cup pine nuts
Extra Virgin olive oil, +/- 1 cup

Separate your ingredients into two batches. Put one half in the blender at a time until a paste-like substance is created. I used enough olive oil to barely cover the blades of the blender. If you like your pesto thick, I highly recommend titrating your oil.

Store it in an easily accessible container- this pesto is so good, you'll think about eating it as a midnight snack. You can also freeze it for future emergencies!

Mali Restaurant

It's a muggy evening in the Virginia Highlands, where the humidity feels like a wool coat over my shoulders. I walk up the stairs and into Mali, asking for a table for two, inside, please. Following the cordial host across the wood floors, past the warm wall of windows, to our table. I have a nice view of other dinner parties- a mix of a family with small children, a trendy mother and her teenage daughter, and an array of other tables relaxing over colorful plates of Thai food.

Trendy music plays in the background as I study the vast menu. My date orders Thai, I opt for sushi. The sushi menu has a few traditional rolls, but the majority of the rolls are clever combinations of traditional sushi flavors. Their sushi fare is not kin to the strange (and often absurd) medleys of wild flavors, frying, baking, and smothering in sauces. Instead, I found my dinner to be delightful and original. I may even declare it the best sushi I've had in Atlanta thus far.

G-F Cider

Original Sin Cider: Gluten-free

Most everbody else's cider I've found is G-F! :)

Here is what the Green Mountain Beverage Co., the makers of Strongbow, sent to me is response to my question about their G-F-ness

Hello Olivia,

Thank you for your interest in our ciders.

We have received many emails just like yours. Due to the volume of the emails we had our ciders tested for Gluten.

Woodchuck Draft Ciders (all styles)– Gluten Free

Cider Jack (all styles)– Gluten Free

Woodpecker – Gluten Free

Strongbow – currently gluten free - Please see below*

*Green Mountain Beverage is the importer of Strongbow English Cider into the US from H.P. Bulmers in Hereford England. This means that we do not produce the liquid here in Middlebury, VT and do not have control of the recipe/ingredients. Due to this it is hard for us to say that Strongbow will always be gluten free. We have had it tested and will continue to test all of our products periodically.

If you have any questions please let me know.

Thank you,

Green Mountain Beverage

G-F Hotdogs Via the Grill

My boyfriend mentioned a while back how there is nothing better than a grilled hot dog. I don't remember the last time I had a hot dog. I know I just got out of the habit of eating them. I went about finding one that claims to be G-F and found Applewood Farms to have G-F hot dogs and sausages. Post-Falcon's game, I warmed up the grill and threw a few dogs down, along with some onions (I LOVE grilled onions).

Our Ratings, on a Scale of 1-10
Nick's Rating: 7
Olivia's Rating: 8

Next grilling project: Sausages

Bento Box Art

Coolest bento boxes ever!
http://fiveprime.org/hivemind/Tags/bento

Thursdays with Erin and Jack

One of my good friends, Erin, had a baby a month ago. The first week I got to visit the new family in the hospital- it is adjoined to the rehab hospital Erin and I work in. I've never thought a new baby looks like Mom or Dad, but Jack looks just like Erin's husband to me.

Since Erin has been at home, I don't see her when I'm at work. Weekly visits have been good for the more-or-less monotonous breast-feeding schedule Erin and Jack are on, and it keeps us in touch. Seeing little Jack over the first month of life is ah-mazing. He changes week to week. He's grown so much, and I have the notion that his eyes might turn green.

Last Thursday, another fellow co-worker (Jamie, pictured with Jack to the right) and I went over to see Erin and Jack, and brought along lunch fixings. I had settled in my mind on pan-fried chicken and Greek salad. In Publix, Jamie thought guac and chips would be good. (I personally thought the guac was delicious over the chicken.) The Greek Salad is a quick, simple recipe one of my non-cooking friends made up for a pot-luck I hosted eons ago. It is so good, it doesn't even need dressing!


Melissa's Simple Greek Salad * Hearts of romaine, cut into preferred bite size (you can buy them in the bag at the store)
* 1 small or medium-sized onion, chopped (I used a sweet vidalia)
* 1 tomato or 3 Roma tomatoes, chopped
* 1 can of banana peppers, chopped (optional)
* Sheep's milk cheese (you want the kind that crumbles and is in it's juices)

Combine the veggies in a large salad bowl. When you open the container of sheep cheese, drizzle some some of the juice over salad. Add the sheep cheese in crumbles. Serve and enjoy!

Korean Food Family Night

There is this place off of Buford Highway I frequented (pre-Celiac Disease) a place called Tofu House. Some of you out there might avoid it because it looks shady, the "Korean Waffle House," but there was nothing better than going at 11pm for some fabulous Korean food. I loved snacking on Kimchi while watching the old Korean guy watching the news in a language I didn't understand or read; I made conjectures about the other assortment of people who braved Buford Highway at unusual weeknight hours in the dim fluorescent lights of the restaurant. The last time I went there was not too long after my diagnosis, when my immune system was waging a war against my intestines. I definitely lost the battle of late-night Korean spare ribs VS immunology. So, it's been 5 long years since I've had Korean food.

My dad's girlfriend is a wonderful Korean woman. She is a walking ray of sunshine, and has brightened my father's life since they met. A few months ago, Dad's girlfriend, bored from her short stint of retirement, bought the restaurant on the first floor of the office building my father works in. He's been a regular since then. Dad's girlfriend was delighted to know my father loved Korean food, and couldn't wait for my boyfriend and I to join them for dinner at a restaurant she used to work at in Marietta. Tonight was the night.

I was very nervous- I've been burned a few hundred times by Asian restaurants who swear up and down there is no wheat or soy in their food; however, I really trust Dad and Kim. For dinner I had a fried flounder (fall off the bone divine), and the normal assortment of Korean dishes set on the table (kimchi and sprouts being my favorites). I usually know pretty fast how the food is going to go over, and thus far I have felt flawless. I was so happy to spend time with Dad and Kim, finally meet her adorable grandson, and enjoy delicious Korean food with my honey.

Food 101

Another couple my boyfriend and I hang out with wanted to try Food 101 before a housewarming party. I think Ali was quite satisfied with her cheese plate (the goat cheese was really amazing), my boyfriend loved his prosciutto wrapped dates (I loved one of them, too), and we all enjoyed our entrees. The waitress knew right away what I was hinting at with my menu picks- she asked if I ate gluten-free. Our waitress decided something in the rice might not have been G-F, and brought her concern to me. (She could have just not cared and served it anyway.) She definitely got extra points for not killing me x2. The environment was nice, and it wasn't too terribly crowded. I definitely have to add this to my top restaurant picks. Props to Ali for finding this one!