GV Lives!

I disappeared so that I could take my exams for my certification and then enjoy the holidays. Now that I *gasp* have free time, I intend to be back on more often. Case in point: this weekend I cooked up a storm. A few things were great... and some were not so great. Pretty much everything I made this weekend related to our Christmas celebration.

For Christmas dinner, we ate prawns in a Spanish-style sauce. They were awesome. The shrimp broth/tomato soup I made with the leftovers, heads, and tails? Horrid. It was like a tomato ocean of briney nastiness.

The dessert plan for dinner involved Granny Smith apples turned into a pie, or bake, or something something. Only, when Tiffany (my sister) and I were done cooking dinner, we were exhausted. I could not let those lovely green apples go to waste. The first thing I made was an apple spice cake, using a recipe from a GF cookbook. I have never eaten apple spice cake before, so I really had no idea what to expect. The recipe description says that it is one of the author's "most requested" cakes. It turned out well. To me, the flavor is just okay.

One of the things on my wish list was an ice cream maker. I was soooo excited that my sister gave me one. The other half of those Granny Smith's went into making Granny Smith Apple Sorbet. It's so great! The recipe came ala Martha Stewart. The only change I made was adding juice from half of a lime to prevent browning and adding a little "flavuh."

Granny Smith Apple Sorbet

Makes enough for 10 servings

• 3 1/2 Granny Smith apples peeled, cored, and chopped
• 1 cup plus 2 tablespoons Simple Syrup

Directions

1. Place all ingredients in the jar of a blender; blend until pureed. Transfer mixture to an ice cream maker and freeze according to manufacturer's instructions. Transfer sorbet to freezer until firm or up to 3 days.

Simple Syrup

Ingredients

Makes about 1 1/2 cups

• 1 cup water
• 1 cup sugar

Directions

1. In a medium saucepan, combine water and sugar over medium-high heat. Cook, stirring, until sugar is dissolved. Stop stirring, and bring to a boil. Reduce to a simmer and cook for 5 minutes. Remove and let stand until room temperature. Will keep, refrigerated in an airtight container, for up to 1 month

Baked Wings Part II

Georgia Tech played a surprisingly nail biter of a game on Saturday. GT won, which is great, but they sure had a few moments where we just were not sure if they'd pull through. Wake Forest scoring at the start of overtime made me nervous. So, there the three of us were on the couch, biting our BBQ laden fingernails in those last few moments.

During the game, Nick and I started a new batch of wings. This go around, we tried out the delicious Bone Suckin' Sauce. Now, if were smarter, we would plan ahead and let the wings soak in the chosen sauce for a few hours (or a whole day). Instead, we tried two different batches of wingage. The first batch was doused in sauce, and then pan fried in EVOO until seared. The wings were transferred into a pyrex pan lined with aluminium foil and placed into a pre-heated oven set at 350. We let the wings cook for 30 minutes, while we started batch number two.

For the second batch, we pan fried the wings in EVOO until just a bit past seared. Next, we transferred them to another lined pyrex and doused them in sauce. We started round three the same way. The difference between batch 2 and 3 was the type of meat. For bathes one and two, we used drumsticks. For bath three, we used actual wings. Since the wings are a more substantial size, we let them cook for about 15-ish minutes in the pan, until the skin was ever so slightly browned. Then, just like in round two, we transferred the big wings to the pyrex and doused them in sauce. We let these guys cook for 25 minutes before upping the heat to 450 degrees and letting the wings cook for 10 more minutes.

The taste testing was unanimous. The first batch was "okay." The second batches were more flavorful, juicy, and had more crispy skin. These were definitely the winners. While we could buy a deep fryer and get them super crispy, I have to say that this slightly healthier alternative was really good. I think we will cook our next batch of wings the same way, with the same savory sauce, but let them marinate for a little longer.

Any other ideas? Let me know!

6 Years of GF Goodness

Last night I celebrated my 6th year of gluten-free living. I am firm believer that we all have our own choices, our own paths. A person can choose to let things happen to them, like a rock pummeled by waves, or a person can make choices based on the current and sail through more interesting waters. Living gluten free is a choice. I am not a victim of Celiac Disease. This did not just happen to me. I made a choice to move with the flow; every day I wake up and choose my healthier gluten-free life.

Yes, diagnosis is shocking. Changing the way you eat, live, is difficult. At first it seems impossible to incorporate gluten-free guidelines into your busy schedule. I know for me, every day of my first two years after diagnosis, I woke up feeling better than I did the previous day. Looking back, I can see that I was really sick. Sick is never a word I would have ever chosen to describe my state of being, but it is a statement of truth. The choice to make myself whole seemed like an undertaking. That choice six years ago helped me to find out just how strong I am, and gives me the energy to tackle new goals and projects.

What did you choose today? I chose to be whole. When you are whole you can put your whole self into every relationship you have and everything you live.



I kept this year's anniversary dinner simple and tried a new recipe, paired with a glass of Diseno malbec, one of my favorite [less] expensive wines.
Chicken Thighs and Sweet Potato Sighs
* 4 chicken thighs (they are best with skin)
* 1 sweet potato, cut into thin (1/4 in.) strips
* 1 red onion, sliced
* 2-3 sprigs of rosemary, broken into smaller pieces
* Extra virgin olive oil (EVOO) to drizzle on the veggies
* Salt and pepper over the veggies and chicken, to taste

1. Preheat the oven to 425 while you are cleaning the chicken and cutting the veggies.

2. Fill a baking dish (optionally lined with aluminum foil) with the veggie slices. Toss them with salt, pepper, and EVOO (enough to lightly coat). Add the chicken and rosemary to the pan.

3. Cover with foil. Bake for 40-45 minutes, or until the chicken is cooked through. For crispy skin, uncover for the last 5-10 minutes.

Albuquerque

I'm sitting on my couch after a great Association of Rehabilitation Nurses' conference in Albuquerque, New Mexico. I picked up (another) sinus infection somewhere along our trip. Despite our best efforts, I didn't get to try all of the restaurants on my list. Here are a few experiences us nurses had in Albuquerque.

Wednesday
For lunch we checked out Nick's Cafe, on Route 66. Since we'd gotten up at 3am to catch our early flight, we were starved. We found Nick's after wandering down part of Central Ave. I had strips of lamb kebob on a salad. I am not completely sure if it was soy-free, as well as gluten-free. (I had a few little bumps and some IBS.)

For dinner, we ate at the Doubletree restaurant. We were practically delirious when we sat down, after looking at posters and visiting vendors. I had a fabulous goat-cheese salad with chicken. The Doubletree proved to be a great GF friendly spot. Our waitress 3/4 times were there was really nice, too.

Thursday
Breakfast was "continental" at the conference. For gluten-eaters, that meant pastries, yogurt with granola, and fruit. For me, it meant the Bumble Bar (delicious!) that I brought along and fruit.

For lunch we wandered back toward central and ate some great sushi at Sushi King. The only problem with Sushi King was that the first time we ate (this lunch), A Baby Story was on, featuring a live birth.

At dinner, all of us Shepherd nurses dined at the highly recommended Tucanos Grill. We started with a round of very tasty mojitos. When we moved it over to the table, the kitchen manager came out to talk to me about gluten and soy-free. He took my on a tour of the side item food bar and told me what each thing was and why or why it was not gluten/soy-free. It was great to have someone really take the time to take me aside and make sure that I was taken care of. The manager also provided me a list of the 3 meat dishes coming around that I should avoid eating. All of the food- meat parade and side bar was incredible. I even enjoyed their collard greens (my least favorite vegetable in the South). Their beef was perfectly cooked, each time it came around in varying forms. I ate until I was past full, and loved every minute of it.

Friday
Breakfast this morning was minus the fruit. I was still hungry after my chocolate Bumble Bar. Ugh.

For lunch, Jamie and I kept it simple and ate together at the Doubletree. I had presented that morning, and she was up after lunch. Yummy as usual.

Dinner on Friday was tacos at the Museum of Natural History, an ARN function. Although the lines were long, I think we made the best of it by enjoying an adult beverage and talking. I asked one of the servers if she knew what was gluten-free, and she told me that if she was asked about food allergens, she should let the manager know to come talk to the patron. Having a plan for individuals with food allergies is a great way to manage big events.

Post Ghost tour drinks were had at Elevated Lounge in Downtown. My friend Jamie and I joined up with a nurse from Madonna in Nebraska. The lounge was very trendy and open. The first while was good fun, but when club time started, we couldn't hear each other talk over the DJ.

Saturday
I insisted on a real breakfast, so we dined at the hotel again. Mmmmmmmmmm bacon, eggs, and hash browns cooked in olive oil.

In between dashing out the aquarium and Rio Grande and another round of lectures at conference, Jamie and I check out a great gelato/sorbet place called Sweet Berry. I tried the pineapple sorbet. It was light, fruity, and sweet. Heaven. That was definitely the best snack we had the whole trip. I wish I could import them to Atlanta!

For lunch we ate at the Church Street Cafe. I have never had such a bad GF experience. The server was incredibly rude and short-tempered in regards to my food needs. He made no attempt to be accommodating, but did cross his arms over his chest. I was so insulted, I wrote an email to the restaurant when I got home. I received a very prompt response. The manager explained that they take pride in being able to cater to people with food allergies and even have charts to ensure food safety. If I find myself in Albuquerque, I'll see if I can have a new gluten-free experience. The burger was good, and my gluten-eating counterpart said the Indian frybread was absolutely fabulous.

Exhausted after wandering, we went back to Sushi King. I tried the roll that involved fish and green chilies. I loved it! I wonder how I can get that here in the ATL...

What I Missed
There are three restaurants that I missed eating at, who all responded to an email inquiring about their GF friendliness. These restaurants are: Slate Street Cafe, Garcia's Kitchen, and Bumblebee's Baja Grill. So, if you find yourself in Albuquerque, try them out, and let me know how great your GF eating experience was.

Wings and Football in Tallahassee

Friday night we went to the uh-mazing Kings of Leon concert at Phillips Arena. Having previously seen KOL at the intimate Tabernacle, I did not think I would enjoy such a big venue for their show. Their show was a solid well-attended success; however, I did wish we were in a smaller setting so I could be closer to the band. After the concert, my boyfriend and I headed to Tallahassee.

This round of Tallahassee time was to visit Desi again, but this time for the Florida State VS Georgia Tech game. Nick and I stopped in Albany on Friday night. We stayed in a dingy seedy hotel for $35. The room was a great price, but we definitely got what we paid for. As soon as we pulled into Desi and Sean's driveway, we said our hellos and ran straight for the shower.

We packed up an incredible tailgate at with two other couples that have FSU season tickets and parking passes for tailgating. The tailgate consisted of two tents, a high def tv, and Mexican food. Although it monsooned after we pitched tent #1 at around 3pm, the weather was flawless the rest of the tailgate. We visited with other friends and family, including (but now limited to) Nick's aunt, uncle and cousin, and one of my friends from high school.

The 8pm game started with each team scoring on back to back possessions. And then came the rain delay. After the rain delay, FSU and GT fought it out over a long long long game. With points being scored back to back, and amounting to about as much as a low-scoring basketball game, GT finally eaked out a win. We were thrilled. Our friends? Not so much.

Sunday we had a day of recovery and more football. Before the 4pm Falcons game we all decided on wings for lunch/dinner. While Desi, Sean, and Nick all ordered from a local wings joint that was not not GF friendly (with my sanction), I cooked up some wings of my own.

With the help of Google, I found a few BBQ sauces that are gluten free:
* Sweet Baby Ray's (found on a GF forum post but unconfirmed via the co.'s website)
* Cattleman's Classic, Smoke House, & Sweet and Spicy (confirmed by their website)
* Bone Suckin' Sauce Regular, Hot, Thicker, Hot Thicker, Mustard, Hiccupin' Hot, and Seasoning Rub (verified via their website. Their sauce comes complete with a GF section of their website)

At the local Winn Dixie I found Cattleman's sauce and some chicken wings. Now, I've never successfully made wings before. (My prior attempt at GF wings were a fail because the sauce was disgusting.) I did some guessing (we had time constraints with game time) at how to make them. The wings turned out great and were ridiculously easy. Here is what I did.

Emergency Game Day Wings
* GF BBQ Sauce of your choice
* Wings
* EVOO

1. Heat enough EVOO in a skillet to sear your wings in. Preheat the wings to 350 degrees.

2. Fry the wings in the EVOO until the outside of the wings are cooked (seared).

3. Place wings in a baking dish and cook in the preheated oven at 350 degrees for 20 minutes (or until the wings are cooked through, and you do not desire them to be crispy). Up the heat of the oven to broil, and bake until the outsides of the wings crisp a bit, for about 10 minutes, if desired.

Patriots Game at Meehan's

The Meehan's Public House (http://www.101concepts.com/articles/category/meehans-sandy-springs/) near the house happens to be a Patriots bar. This week was the Falcon's bye week, so Nick and I chose to head to Meehan's to support our other favorite team battle it out in an all-Pats atmosphere.

Meehan's is owned by 101 Concepts, as in Food 101 (a restaurant I have previously reviewed on here). Their menu has so many great things to choose from. I was really looking for something meaty, so I asked our waitress, Christen, about the Farmstead burger. When I explained to her my food restrictions, she brought over Shane, another waiter. Shane also has Celiac Disease, and pointed out a few of his favorites on the menu for me. He highly recommended my burger choice, with a side of spinach. I paired the food with Meehan's Sunday special bottomless mimosas- a little strange, but very delicious.

The organic Farmstead burger features a bison burger, with cheddar cheese, a fried egg, bacon, lettuce & tomato. Shane had the kitchen staff add extra lettuce, to make a lettuce bun. This burger was amazing. It has to be one of Atlanta's best burgers. I highly reccomend sampling this one. I know Nick and I will be going back for more food and football this season.

Trip to Tallahassee

One of my good friends and co-workers, Desi, moved back to her home town of Tallahassee, FL. It's been about two months since she moved back, and another friend and co-worker of mine, Jamie, misses Desi just as much as I do. Last weekend we went down to Tally for a girls' weekend.

Once we got to Tally, we didn't waste much time. After cleaning up a bit, us three ladies went out for sushi at Jasmine Cafe. We arrived just before the Friday night rush, and sat at table in the middle of the top level of the restaurant. One of Tallahassee's trendier spots, Jasmine Cafe had an impressive sushi menu with a great selection of rolls. We had a nice waitress who helped us choose a great bottle of white wine to go with our meal. The sushi was delicious, and the wine was a great pick. Cafe Jasmine was a great way to catch up.

Saturday we headed out to St. George island. Just as we were getting close to the island, it started raining. The three of us ate our lunch under the pavilion while we waiting for the rain to stop. When it the rain slowed to a mist, we hit the sand. Jamie and I enjoyed frolicking in the choppy waves with our inflatable pink rings. Desi took the nap of her lifetime. After drying off and lounging to the sounds of the beach, it started raining again, and the wind picked up. When Jamie and I got goosebumps, we decided we'd been voted off the island. We packed up and headed off the beach. On our way out, we passed by a fresh seafood place to pick up fresh scallops and shrimp for dinner. What is more fresh than seafood fished a mile up road?

As we worked our way back towards Tally, we stopped at another beach, complete with full sun. We kept the seafood on ice, and headed for the sugar sand. This time I got in the nap of my life.

When we got home, we cleaned up and started fixing dinner. This is what we came up with.

Girl's Weekend Seafood Special
* 2 pounds of large shrimp, peeled and deveined
* 1 pint of scallops
* 1/2 package of spaghetti, cooked, with a dash of EVOO poured over it.
* white wine (dry)
* 2/3 a stick of butter, cut into smaller pieces
* salt and pepper to taste
* 3 cloves of garlic, crushed

1. Prepare your seafood and get your spag going- it won't take long to cook the seafood.

2. In a skillet, begin melting butter over medium-low to low heat (depending on how well your burner heats). Butter has a low smoke point, meaning it will burn easily. Keep stirring the butter to avoid burning. When the majority of the butter has melted, add the wine until a medium-thickness sauce has been created. Add the garlic and seafood.

3. The seafood is cooked when it is opaque. Cooking it on too high of a heat or past the opaque coloring will make the seafood tough. Serve over pasta. Enjoy!

Along with dinner on Saturday, we celebrated Desi's birthday before going out on the town. We made a gluten-free chocolate cake using Whole Foods cake mix, substituting rice milk for the dairy. Rich and delicious, this was the best thing to snack on all weekend long.

Sunday we canoed up river. We got to see so many beautiful things- river, turtles, birds, and manatees (!). We canoed up river with a mama manatee and her baby. It was amazing. Sunday night we ate a shmorgasboard of grilled things at Desi's parents house- smoked chicken, veggies, potatoes, apples. Her dad a gave me a little lesson on how to smoke things on the Webber, so sooner or later I'll try it out and post it on here.

Monday morning Jamie and packed the car and started the sleepy ride home. Atlanta greeted us with a monsoon- www.cnn.com/2009/US/weather/09/22/southeast.flooding/index.html?iref=newssearch

Pre-Concert Musings + Lunch

Do you remember when you heard a song from your favorite band for the first time? That feeling like a first date, where you just couldn't wait to hear the song again? I remember the first music video I ever saw (we didn't spend much time in front of the tv as a kid) was Michael Jackson's "Remember the Time." I can remember when I heard my first Dave Matthews Band song. Under the Table and Dreaming is still my favorite DMB album. I can remember seeing Kings of Leon live for the first time at the Tabernacle and having the distinct memory of me rocking out to their music when I'm 50.

For me, music fuels memories, feelings, high school essays, visions of my future. I can't live or breathe without music. I was reflecting on how amazing it is to see some incredible people and groups play live in concert as I was preparing lunch the afternoon of the Staind/Creed concert. I was boiling water when "It's Been a While" came on the radio, taking me back to the a moment on a high school mission trip in Nicaragua. We were all gathered at the hotel restaurant table when that song came on the radio and a group of us starting singing along. By the time I'd finished preparing my simple lunch, I'd remembered laying on my bedroom floor listening to Creed on table during 9th grade, pondering the mysteries of adolescence. I'd gone back through many memories, and how each moment set to music shaped the woman I am today. We all have a soundtrack. What's on yours?

Pre-Concert Shells & Parm + Aidel's Chicken and Apple Sausage
* Tinkanya shells, cooked. Top with extra virgen olive oil and Parmesan cheese.
* Cut a sausage into pieces, and brown over medium heat while the shells are cooking. Enjoy on the side of the pasta, on mixed with it.

Feast of 1,000 Beasts

I have the best friends in the world. I might have mentioned this a few times in the history of this blog, but it bears repeating. My friend Alan hosted a part over Labor Day weekend, featuring meat dishes. He prepared a few snacks- hummus, guac, cheese dip- and meat- burgers, hot dogs, wings, and chili. The guac was an easy gluten-free. Alan used Bush's beans for his hummus and (maybe I'm giving away a trade secret) peanut butter instead of tahini. I could have just eaten the whole bowl of hummus and been happy with my life. Although I don't have Alan's recipe for his wings, I did look up a recipe that looks pretty good for some grilled wings.

In between meat courses, I made flaming Sambuca shots. My cousin in the DR is a big fan of them- taking a shot (or coordial glass) or Sambuca, adding 3 coffee beans, and lighting it on fire for 5-10 minutes, until the sugars in the alcohol have started to crystalize and brown. Remember to blow out the flame and let it cool off a bit before enjoying!

Oh my goodness! It was good. Here are some ideas for your own meat-tastic grill out. After all, there are a few more weeks until it's too crispy to be outside. I ate until my stomach literally hurt. You should, too.

Burgers: ground beef, salt, pepper
Hot Dogs: Go all-beef- Boar's Head and Hebrew National are my favs; At this link (http://surefoodsliving.com/2009/05/14/hot-dogs-and-sausages-gluten-free-and-dairy-free-list/) they posted a list f GF dogs/sausages. Don't believe everything you read- always double check!
Wings: see below; recipe taken from http://www.examiner.com/x-17285-Milwaukee-Cooking-Examiner~y2009m8d16-Grilled-tequila-wings

Grilled tequila Wings

• 16 wings (and/or drumsticks)
• 1/3-cup butter or margarine
• 1/2-cup Frank's® Red Hot® Sauce - sub with Saracca (red pepper cock sauce)
• 2 tbsp lime juice
• 2 oz. of the tequila of your choice
• 2 cloves garlic
• 1 tsp cayenne pepper
• 1/2-tsp cumin
• 1 tsp salt

Prepare and heat grill. Melt butter in a medium bowl. Add all ingredients to bowl except chicken wings/drumsticks. Mix well. Marinate wings in sauce for approximately one hour. Oil grill grate. Grill chicken for 20 minutes, until brown, turning often to avoid sticking. Brush marinade over chicken wings frequently while grilling to increase flavor. And there you have them, grilled tequila wings for tequila month!

The Atlanta Braves Go Gluten Free!

For immediate release: September 2, 2009

Atlanta Braves and ARAMARK Announce New Gluten-Free

Concession Stand at Turner Field

The Atlanta Braves and ARAMARK, the exclusive food and beverage provider at Turner Field, have announced the opening of a dedicated gluten-free* concession stand for fans with Celiac Disease. The location opens Friday, Sept. 4, behind Section 106, and will feature all-beef franks, sirloin beef burgers, chicken sandwiches, chips, popcorn, brownies, cookies, soda, water and gluten-free RedBridge beer.

"In response to increasing requests for healthier and gluten-free options from fans, the Braves and ARARMARK are proud to unveil this new concessions option at Turner Field," said Ron Ranieri, ARAMARK General Manager at Turner Field. "The gluten-free stand is part of the Braves and ARAMARK's overall commitment to offer menu options that allow all fans, regardless of dietary restrictions, to enjoy the ultimate ballpark experience."

The Atlanta Braves is Major League Baseball's winningest franchise since 1991. During that time, Braves teams have earned 14 division championships, five National League pennants and a World Series title. Based in Atlanta since 1966, the Braves franchise is the longest continuously operating franchise in Major League Baseball. Atlanta Braves games are telecast on FS South, SportSouth, and Peachtree TV with radio broadcasts heard in Atlanta on 640 WGST, Project 9-6-1 (96.1 FM) and VIVA 105.7 and regionally on the Atlanta Braves Radio Network.

*Gluten is a protein particle found in wheat, barley, rye and all of their derivatives.

ATLANTA BRAVES · P.O. Box 4064 · Atlanta, GA 30302-4064 · 404/522-7630

Halls Cough Drops

Dear Ms. Taveras-Koranda:

Thank you for your inquiry concerning the presence of allergens in products produced by our company.

We are a food company committed to very high standards and we have a clearly defined policy of complying with food regulations. Additionally, we work closely with legislative authorities and other interested parties at all points along the food supply chain to ensure that safe and wholesome foods are provided to our consumers.

Our company complies with all applicable labeling regulations by the Food and Drug Administration and other regulatory bodies in the U.S. In addition, we have implemented an internal food allergen management policy, pursuant to which we have undertaken the labeling of any known allergens in the following categories: cereals (containing gluten and products of these including wheat, rye, barley, triticale, spelt, kamut, and oats, but not corn, rice, sorghum, or buckwheat), crustacea (including shrimp, prawns, crab, lobster, and crayfish), mollusks (including oysters, clams, scallops, and mussels), eggs, fish, peanuts, soybeans, milk, tree nuts, sesame seeds, and sulfites (greater than 10 mg/kg). Accordingly, we continuously assess our products and update supplier information in order to make new or existing labels accurately reflect the presence of the listed allergens.

We appreciate your inquiry and welcome any additional questions you may have regarding any of our products.

Sincerely,

Consumer Relations


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The Goodness of Garlic

I just got back from another 5-day adventure in the Dominican Republic. It wasn't the best trip, but we made many wonderful memories at my cousin's kitchen table, on the beach in Boca Chica, and on our adventures in Santo Domingo. The radiator in my sister's car died, my boyfriend has an asthma attack, and I aquired a low grade fever/body aches/sinus and GI symptoms. Yesterday I spent the day doing laundry, messing with my pictures, and lounging on the couch. At least I can say my low-grade fever from last night broke today.

I am not sure if my gastroenteritis is from getting into soy (I react to soy like it's gluten) or a stomach bug. I have a little rash, but I also have the aches, stuffiness, and the start of a sore throat. Whenever I am sick, no matter what the malady is, I reach for garlic.

Garlic is great for everything. Allicin is the most well-known medicinal part of the garlic. (There are 70 other parts of garlic that are beneficial.) It's helpful for cardiac (blood pressure, cholesterol, clot prevention), immune system function, cancer prevention, and anti-sepsis. According to James A. Duke, PhD and author of The Green Pharmacy Handbook Herbs for Healing, Louis Pasteur found that garlic juice kills many micro-organisms, such as staph, strep, E. coli, salmonella, candida, herpes, and influenza. If I just sold you on the amazing things garlic can do, make sure it doesn't interfere with any perscription drugs you are taking before upping your garlic intake (raw or otherwise).

Dr. Duke writes in his book that the best (and easiest) way to take garlic is to cut or crush the it into food. By cutting or crushing the garlic, the Allicin is released. Apparently the smellier the better. Today I crushed my garlic onto rice pasta. Last night I crushed it onto rice bread. Since rice is the most easily digestable food, it's excellent for the nausea and GI upset accompianing my "stomach flu."

What else is important when you are sick? Staying hydrated and making sure you have adequate fluid and electrolytes. Today I've been super salting my food. To stay hydrated and naturally treat the tummy upset, I've been sipping on room temperature mint tea. Mint helps settle the stomach, and avoiding very hot or cold foods prevents cramping. I placed three tea bags in a saucepan full of boiling water, added some sugar to taste, and transfered it to the pitcher that's sitting on my tv table.

Sick Day Pasta
* 1/2 a bag of rice pasta
* 2 medium-large sized garlic cloves
* Extra Virgen Olive Oil
* Parmesean cheese (if desired)
* Sea salt

1. Prepare the rice pasta. Don't forget to rinse it with cold water when you strain it.
2. Put the strained pasta back in the pot, and drizzle with EVOO. Crush garlic in a press and add with salt (to taste). Sprinkle with the parm if you are feeling it. Eat slowly!


Sick Day Garlic Bread
* 1 piece of rice bread
* Butter
* 1-2 cloves of garlic (2 if they're small, 1 if they're larger)

1. Toast the bread until it's nice and crispy.
2. Slather with butter.
3. Crush garlic onto the toast, and spread evenly. Enjoy, preferably in bed or on the couch.

Sophistication for When You're Just Not Feeling It.

1 package of chicken
cashews, crushed (we used Trader Joe's honey sesame cashews)
Mrs. Dash lemon pepper seasoning
scallions, chopped
EVOO
lime, cut into 4 wedges
serve with rice and a side salad or veggie of choice

1. Heat EVOO in a skillet over medium heat. Meanwhile, season the chicken with a generous amount of Mrs. Dash.

2. Cook the chicken until it's done, about 10 minutes.

3. Serve with your sides. Top with cashews and scallions. Squirt a little lime on top and call it dinner.

Erica's Italian "Slop" aka Pasta-less Italian

I walked into the break room on Monday to the scent of fragrant Italian food. Lasagne? I wondered. The only person in the room was Erica, a nurse I work with who has been on the Atkins diet for months.

"What is that intoxicating smell?" I asked.
"Slop," responds Erica.
I give her a quizzical look. "Slop? What do you mean?"
"Slop," Erica begins in her Rhode Island accent, "is pasta, without the pasta."

I took a few notes and then made it the following night. The extra prepared chicken I threw in the freezer for the next time I need something easy and low-cal Italian.

Erica's Pastaless Italian Slop
about 1 lb of chicken, cut into bite-sized morsels, seasoned with salt and pepper
*1 jar of pasta sauce
2 cloves of garlic, crushed
1 small pinch of red pepper flakes (optional)
1 large crown of broccoli, cut into small bite-sized morsels
1 can of olives (with a few reserved for eating while cooking), cut in halves (optional)
Ricotta cheese
salt & pepper to taste
EVOO

*If you don't have pasta sauce handy, take a can of crushed tomatoes, add 1 big pinch basil, 1 pinch oregano, salt, pepper, and a dash of thyme.

1. Drizzle about 1 tablespoon of EVOO in a frying pan for the chicken.

2. While the pan is warming, dumb sauce, garlic cloves, broccoli, olives, and red pepper flakes into a sauce pot. Turn on medium and cover. Be sure to stir occasionally while cooking the chicken.

3. Cook the chicken stir-fry style. When it's finished, the sauce should also be finished. The broccoli in the sauce is the litmus for "done."

4. Serve the chicken smothered in sauce, and add a dollop of ricotta cheese. Enjoy!

Too bad about Barilla Sauce

I saw Barilla pasta sauce on sale at the grocery store this week and thought I'd see if it was gluten-free, per their customer service site.

"Barilla’s Sauces cannot claim to be gluten free as we do not have certification from our ingredient suppliers that all the raw materials are gluten free."

Guess not. :(

Leftover Salmon Salad

I find myself thinking to myself, "If I just had 10 more minutes, I'd ____________." Today is my last day of clinical, and I'm at a therapy place 5 minutes from my house. We had a patient cancel because she had chest pain, so my lunch break got extended to 1.5 hours. Magic. I am at my house, having cleaned the interior of my car, started a load of laundry, and washed a few dirty dishes. With a few leftovers in my refrigerator, I made a pretty amazing lunch.

Leftover Salmon Salad
* 1/2 a bag of Butter Lettuce mix (salad in a bag)
* 1/2lbs of leftover cooked salmon
* 1 avocado, quite ripe
* tomato remnant OR 1 pinch of sun dried tomatoes
* Parmesan cheese (or whatever cheese you have) sprinkled liberally, any way you have it
* 1 hard boiled egg (you might have to fix one, but your eggs could be near expiring!)
* 1 big pinch of sunflower seeds
* small pinch of leftover dill (or whatever fresh herbs might be lying around)
* EVOO or Italian salad dressing

Patron Saint of Cooking

One of my fellow Catholic friends lives in North Carolina. Weekly, he sends out journal entries to his friends and family far and wide, to keep in touch. Dennis' journal entries can be about anything- about things going on in his life, what he's reading, what he's celebrating. This week he sent one out about St. Lawrence, a 3rd century Deacon in Rome. I thought I'd pass along his story about martyrdom and how he became the patron saint of cooking.

In Dennis' words:
"As deacon in Rome, Lawrence was charged with the responsibility for the material goods of the Church, and the distribution of alms to the poor. When Lawrence knew he would be arrested like the pope, he sought out the poor, widows and orphans of Rome and gave them all the money he had on hand, selling even the sacred vessels to increase the sum. When the prefect of Rome heard of this, he imagined that the Christians must have considerable treasure. He sent for Lawrence and said, 'You Christians say we are cruel to you, but that is not what I have in mind. I am told that your priests offer in gold, that the sacred blood is received in silver cups, that you have golden candlesticks at your evening services. Now, your doctrine says you must render to Caesar what is his. Bring these treasures—the emperor needs them to maintain his forces. God does not cause money to be counted: He brought none of it into the world with him—only words. Give me the money,
therefore, and be rich in words.'

Lawrence replied that the Church was indeed rich. 'I will show you a valuable part. But give me time to set everything in order and make an inventory.' After three days he gathered a great number of blind, lame, maimed, leprous, orphaned and widowed persons and put them in rows. When the prefect arrived, Lawrence simply said, 'These are the treasure of the Church.'

The prefect was so angry he told Lawrence that he would indeed have his wish to die—but it would be by inches. He had a great gridiron prepared, with coals beneath it, and had Lawrence’s body placed on it. After the martyr had suffered the pain for a long time, the legend concludes, he made his famous cheerful remark, 'It is well done. Turn me over!'

Never mind that, because of the way he was martyred, Lawrence is the patron saint of cooks - hee hee! What is most powerful about Lawrence is his courage in the face of Caesar's demands. ..."

Green Company Picnic

On Friday night I was in my boyfriend's kitchen, making 107 hamburger patties for this company picnic. There's something to be said for bonding time over singing poorly to the radio and chatting each other up over patty-making. We had a blast.

Nick served on the picnic committee this year to spur on the N&B (Newcomb & Boyd) crew to have a more fun cost-effective event. Like-minded, the rest of the individuals on the picnic committee pulled together a fun event. The N&B picnic committee chose Blackburn Park (a county park just outside of Atlanta) to host their green event. The table cloths were made from the brown paper wrapping that protects rolls of drafting paper. One associate had her Tech co-ops bring plates and silverware from their fraternity houses so there was not any paper product waste. She also made recycling bins for plastic bottles and soda cans. The food was all home-made: burgers (meat and non-meat, cooked on seperate grills), hotdogs, baked beans (veg-friendly), chips, and watermelon. Untouched food was brought to a homeless shelter.


The picnic was a total success. Nick and two of his coworkers grilled while kids played on the jump-around and had their faces painted. While everyone ate, the guests listened to The Newcombers, a band of N&B employees playing classic covers. If that was not enough, a few competative games of volleyball and kickball started up. Everyone had a smile on their face- the company really came together.

Find this awesome company at http://www.newcomb-boyd.com/

Wahoo!

Wahoo! Grill is a Decatur staple. It has been four years since I moved to Decatur, and I just made my first trip to this Zagat-rated restaurant. Tisk, tisk.

From the front, I imagined this historic-looking buiding to hold a small restaurant in it's four walls. My imagination was not large enough to hold the expanse of Wahoo!. Our birthday party of ten was set up on the patio. The restuarant interior opens out into a charming patio, and ends in a lovely garden.

When I called ahead to find out about GF accomodations, I learned they would accomodate with whatever I wanted- making an item on the menu GF or allowing me invent a GF plate of my own. My fellow GF friend and I both ordered the Wahoo!, with two sides of veggies. It seemed like the only dish that was inherently GF. I was not familiar with wahoo, a fish. To me, the fish looked like, tasted like, and had the texture of chicken. Overall, I thought the dish was average.

I would go back with friends who love this restaurant for a second shot, since I've heard rave reviews about Wahoo!. Going to Wahoo! for just a drink would be very enjoyable- their drink menu is extensive and their mixed drinks very interesting and delicious.

56 Hours and Counting

Where have I been?

I started my 120 clinical hours for my post-baccalaureate certification in wound, ostomy, and continence care nursing (CWOCN). Although some people think my job as the "poop, pee, and pus" nurse is revolting, I quite like it. It will have taken me a year from start to finish to complete the program at Emory. Right now I am in the last "semester" (this program is self-study). I have a few projects to complete along with my clinical hours. This translates into my life as a 56-hour nursing work week. Mondays and Thursdays I do 8 hour shifts for clinical, and Tuesdays, Wednesdays, and Friday I do 12 hour shifts for work.

Some of you reading this might scoff at a 56 hour work week. Nursing work is a bit different from other jobs. Imagine doing your office job while walking non-stop around the office. Do that for 56 hours. Don't forget that you'll also have to slide and roll your physically impacitated co-workers aross flat surfaces, keep a caring attitude, continually problem-solve, and remain focused while doing multiple tastks at once.

All the work I've been doing has left me quite exhausted. I sympathize with all the other over-worked people of the world. The "summer cold" has been circulating around a few of the docs and PA's I work with. Lack of sleep and stress impairs any immune system, so I've been trying my best to stay healthy. For breakfast I've been getting my fruit/vitamin C intake by drinking a fruit smoothie. I've made sure my protein intake is adequate, and I have been including garlic in my meals to promote my overall well-being.
Morning Smoothies
Add into the blender:
* One banana
* 1 small handful, or about 1/2 cup forzen fruit- pick your inidivual favorites in bags at the grocery store, a bag of mixed frozen fruit, or make your own mix of fresh fruits thrown into a freezer bag
* Protein powder (I chose rice bran powder)
* Fruit juice- enough to cover about 1/4 of the blender mix or about 1/2 cup

Dill & Garlic Tilapia Sandwich
* 1-2 pieces toasted GF bread
* GF mayonaise
* Dill
* 1 tilapia filet (I bought a bag at the grocery store and I've been defrosting 1 filet at a time.)
* 1-2 cloves of garlic, to taste minced or squished through a press
* EVOO

1. Season tilapia with salt and pepper.

2. Warm EVOO in a pan on medium-high heat. Meanwhile, start toasting the bread.

3. Start sauteeing the tilapia. When the bottom appears opaque, flip the fish (about 3 minutes). Add springs of dill to lightly cover the fish. Cook for a few more minutes, until the fish easily flakes with a fork.

4. While the fish is cooking, spread mayo on the bread. Add the garlic, evenly coating the bread.

5. Add the fish to the slice of bread and enjoy! Serve with a salad, possibly fresh out of the bag.

Gluten Free All-Around

My boyfriend's cousin (Josh) got married (to Tami) last week in Mount Pleasant, Michigan. The Mazzolini clan first descended on Mr. & Mrs. Mazz's house in Cleveland before making the drive up to Michigan.

Momma Mazz had a few GF treats for me at home, bought at Heinen's. Thursday Nick and I hit up the zoo, before his brothers and their spouses arrived. Although Nick and I had the best intentions of trying a Cleveland restaurant or two after visitng the zoo, the rain (and consequently our wet clothes) drove us back home. All of the food we ate in Cleveland was cooked at home- 98% of the produce being plucked from the Mazzolini's garden.

We arrived in Mount Pleasant on Friday with just enough time to check into our hotel, say a few hellos to some of the other family members, and get ready for the rehersal dinner. We ate at the POHLCAT. The food was brought in. Although they made sure my meal was GF, they lacked GF dressing and EVOO for the salad. I had no complaints, though. Spending time getting to know Nick's extending family was wonderful.

Saturday we bummed around before the 2pm ceremony. The wedding guests filled up a church- all 340 people. Nick and I snuck a nap in after church and before the reception, held at the hotel. Josh and Tami's reception was beautiful- a very classily decorated room filled with love and support from family and friends. Instead of a buffet or a sit-down dinner, they kept things flowing by having food stations- Mexican, a meat carving station with veggies, an icecream bar, a kid's table, and a 10:30pm hot dog station. The chef came out to talk to me about my food needs, and made me a GF plate of roast, chicken, and grilled red peppers and onions. Since I could eat the roast and the potatoes, I was really not expecting to have any additional accomodations. After Nick and I filled our bellies, we made sure to hit the photo booth and the dance floor. Josh and Tami's wedding was great because of the way everything was freely moving- it kept the reception spontaneous and fun.

Yes, we enjoyed every quick-moving minute. By the time I was back home in the ATL, I realized we'll (oh darn) just have to go back to enjoy some of the GFness Cleveland has to offer.

The best part of the trip through the Midwest: Time with the Mazz Clan
The second-best parts: feeding fish to a Sea Lion; ballroom dancing (i.e., waltzing) to Journey
The worst part of the trip through the Midwest: Rain! Wind!

Ceriously? Ceriously. Cereal.

I remember combing the cereal aisle when I first got diagnosed with Celiac Disease to try and find something that was GF. Each time I saw a new GF cereal on the shelf, I'd give it a try. There were definitely a few boxes I regretted trying. Tastes like sweetened baking powder? Thrown out. Doesn't taste like anything? I might finish it just because it was expensive. Now that there are plenty of GF cereals on the market, I aim for GF and tasty. I could pull a line about being careful on what you spend your mone on in "this ecomony," but I'll spare you. Here are a few cereals I think are top notch.



O's: Whole O's by Nature's Path are not sweet but not dry. These are my favorite GF cereal. I think they taste closer to the "real thing" (Cheerios) than other brand's attempts at O's.



Corn Flakes, Non-Frosted: I really enjoy the Nature's path flakes, especially the lightly fruit juice sweetened ones. They aren't too kid-cereal surgary, and taste great with dried cranberries sprinkled on top.



Corn Flakes, Frosted: If you (or your kids) have a preference for frosted flakes, Amazon Frosted Flakes by Enviro-Kids are my favorites. They are nice and sweet, and don't taste particularly "organic."



Rice: If you are a rice krispy fan, Rice Twice is for you. They are light, fluffy, but don't taste like you are eating moistened carboard bits.



"Kid's" Cereal: If you are looking for the GF version of Kix, try EnviroKids Gorilla Munch. If you are looking for Cocoa Pebbles, try the EnviroKids Koala Crisp.

Wrap it up!

Each member of the Shepherd SCI-A (Spinal Cord Injury Unit) crew seemed to have their own individual plan for health and fitness in 2009. Many ladies joined the Weight Watchers group. One is doing South Beach. Lots of the RNs are working out on days off, with or without a workout buddy. Me? I'm in an eternal state of trying to eat healthy and work out.

One of my coworkers has added wraps into her daily lunches. At first they were wrapped in flout tortillas, but in the interest of eating "low carb," she's been just making lettuce wraps. Here is my delicious GF version. While it involves a few repeat ingredients from sandwich posts, its a healthy choice and a good way to change up the average sandwich.

When using corn tortillas, you must warm them up on a very slightly greased pan before trying to fold/wrap them, or they will break. Make sure when you pull the lettuce leaves off of the head of lettuce, you realease the base of the lettuce leaf to avoid too much tearing.

Salami Wrap
Layer toegher:
* 1 corn tortilla
* 1 teaspoon GF mayo
* lettuce
* 4-5 thin slices of salami

Chicken Wrap
Layer together:
* 1 corn tortilla
* 1 teaspoon GF hummus, tahini, or mayo
* lettuce
* GF chicken or turkey deli meat to cover totilla (not too thick!)
* thin strip of tomato

South City Kitchen

Matt decided we should all go to South City Kitchen for his birthday. This restaurant has been on my list of places to try for some time now. I have been ever so slightly hesitant because Southern food is not exactly the first thing of as GF-friendly. Before we went, I emailed the address listed on the website (http://www.southcitykitchen.com/midtown/index.htm). They assured me I would have no problems, and to let my server know.

At the restaurant, I notified my server about my food concerns. Jeffery, the chef, came out to our table to talk to me. He was very nice and very helpful. I pointed out a few things on the menu that sounded appealing to me. Jeffrey was relaxed and took the time to really find me a food experience I would enjoy. He recommended the Cider and Chile Pork Braised Shanks first, the jambalaya second. I took his enthusiastic recommendation, and ordered the pork. It was an amazing dish. The pork fell off the bone, and the Brussels sprouts were rich and mouth-watering. I sampled a bite of my boyfriend's "Country Captain" and loved it. I highly recommend trying the restaurant and the pork shanks. Next time, I am trying the jambalaya.

Derby Day!

Each year the Junior Committee helps the Shepherd Center Foundation raise funds with a Derby celebration on Foxhall Farm. Since Derby Day benefits our hospital, two of my nurse friends and I decided we would attend.

Low Country Barbecue catered Derby Day. I emailed Bennett, the president of Low Country BBQ, and asked him about GF food. Bennett was wonderful- he made sure to bring a batch of unmarinated pulled pork, and assured me that the sides (besides the bread, of course) were GF. I met Bennett at the food tent, where he made sure I was well taken care of. It was wonderful food, made even more wonderful by being worry-free gluten-free.

Fajita Tacos

Boring week at work? Too broke to go out? Not to worry! Here is a cheap meal that will spice up any evening and keep a few dollars in your pocket. I used the leftover ingredients on tortilla chips the next night with some leftover spinach I had from the previous night's meal.

Fajita Tacos
1 Red bell pepper
1 Green bell pepper
1 Can Annie's Black Bean Chili
1 Avocado
EVOO (extra virgin olive oil)
Cheese- goat or Mexican mix shredded
Sour cream or plain yogurt (optional)
GF Salsa (optional)
Corn Tortillas

1. Heat EVOO over medium-high heat. Add the peppers and saute them until they are soft, about 8 minutes.

2. Meanwhile, heat the can of chili in a small saucepan. Slice the avocado. Heat the corn tortillas on a separate skillet. This will allow them to be pliable.

3. When the peppers are done, start assembling the fajita tacos. Enjoy!

Baraonda

I bought my father two tickets for the King Tut exhibit at the Atlanta Civic Center as a birthday present. We made it a Koranda Family affair, and Aunt Lee, Nick, and I all went with Dad and his girlfriend. We spent a few hours gawking at the marvels of Egyptian artifacts, then planned on getting "treats" somewhere afterwards. In the end, my aunt and I lobbied for Baraonda, an Italian restaurant near the Fox Theatre. I've been wanting to try out Baraonda for a long time, despite it being Italian.

The decor and service were all I'd hoped for. Doors open with the warmth of spring, stucco walls, Italian wine posters, rustic wooden tables, everything just as I imagined. Our waiter was accomodating to my father and I's GF needs, my aunt's garlic-free needs, and my Dad's girlfriend's need for fish. We started with an antipasto plate of fresh meats, olives, and greens. Next, Nick and I tried the gorgonzola salad. Divine. In the end, four of us ordered the organge ruffy special, and Nick got a cheese pizza. Usually I am not a lover of steak-like fish, but this ruffy was amazingly good. The was laid upon a bed of spinach and topped with a tomato vegetable mixture. I enjoyed my experience so much, I would love to go back again. Maybe next time I'll go for appetizers and wine.

Eye Surgery

Over a month ago, I signed myself up a Friday morning SBK procedure (like LASIK) with Dr. Woolfson (http://www.woolfsoneye.com/). So on Thursday, the barkers and I packed up my Fit and headed for my boyfriend's house to camp out for my long weekend of vision correction surgery. My boyfriend happens to live 5 minutes from Dr. Woolfson's office headquarters, and volunteered to be "my person" for the surgery.

To say thank you, I cooked Nick dinner on Thursday night- his favorite "comfort" food of pork chops, rice, and applesauce. I warmed up Imagine brand's creamy broccoli soup on the stove for the "veggie" portion of the meal, adding fresh broccoli florets for an added veggie bonus. If you haven't tried Imagine's soups (http://www.imaginefoods.com/), you should. They are quite tasty, especially for work-week meals and good food in a pinch.

Friday we spent most of the day at Dr. Woolfson's. Since my eyes are so small, Dr. Woolfson had trouble getting the little suction cups placed over my eyes. After 3 tries, lots of deep breathing, and Nick holding my hand, we got the suction cups placed, and eyes lazered. Dr. Woolfson is a great surgeon with a comforting bedside manner, making the discomforts of surgery bareable. After the post-op proceedings, Nick and I went home. Following my post-op instructions, I took my happy sleepy pills, ate some lunch, taped on my eye protectors, and was happily off to sleep.

Nick cooked us a late dinner, since we ate a very late lunch. He woke me up to a delicious surf and turf- flank steak cooked in malbec with peppers and onions with a side of shrimp. I have no idea how exactly he went about cooking it, but I hope he remembers and cooks it again. I enjoyed every bite of my dinner in bed before drifting back off to never-neverland.

When I woke up on Saturday, my eyes were quite puffy. I have red spots on the whites of my eyes (bruising) from the suction pressure, reminiscent of vampire eyes. Over the weekend, I had an hourly drop schedule. Now it's tapering down. Today is my first day sans protective eyewear. I see halos around traffic lights at night and have a little dry eye, side effects which may subside over the next few weeks as my eyes heal. Seeing 20/20 definitely makes up for the weekend of eye drops and sleep. I donated my 3 sets of frames on my way out the door of Dr. Woolfson's (post-24-hour follow-up), and tossed that last set of contacts this morning. I am thrilled that I won't have to look back on planning life around being able to see.

Food seduction? Possibly.

More funny videos like the "Chicken Tetrazzini" at Heavy.com

Hummus Egg-Salad Sandwich

We have plants to meet friends at one of the picnic areas of Stone Mountain, hike up the mountain side, grill out, and watch the laser show. I’m freshly home from yoga, running around and tidying up my loft before friends meet here when it dawns on me that I should eat lunch. I open my refrigerator and realize I only bought food to grill out. I pull out the mostly-eaten jar of hummus, the carton of eggs, basil, lettuce, and my beloved mayonnaise. Things remaining in my refrigerator: PB&J, soda, OJ, grapefruit juice, dill, and parsley. I boil 3 eggs- 2 for now and one for later for egg salad and run off to clean the bathroom. I feel inventive.

Hummus Egg-Salad Sandwich
Serves 1, with a few extra bites.

2 hard boiled eggs
1 tablespoon hummus (I used Athenos garlic hummus)
1 teaspoon mayonnaise
1 lettuce leaf
Basil leaves
Salt and pepper to taste
1-2 pieces of GF bread (depending on your preference for open-faced or closed sandwiches)

Peel the shell off the egg. Fillet your egg into salad-sized pieces. Add hummus and mayonnaise, salt, and pepper. Mix it up. Place lettuce and basil leaves on base of sandwich bread. Add egg salad. Enjoy!

Baked Shrimp with Tomatoes and Feta

Everyone has a few odd things that they do. My dad is full of little things that make him, well, Dad. He has predictable slapstick-like one liners that go hand in hand with specific situation. Dad has little Buddha-isms. For instance, when my college-age nephew got a facial piercing, he told me first and swore me to secrecy so he shock the family members one by one. When my father saw the piercing, I asked him what he thought. His response went something like this: "In this life, we all have different paths to walk. Mine may be difference from his. If this piercing is part of walking his path, than that is okay with me."

For some reason, Dad subscribed to tons of magazines. He started getting women's fitness magazines, men's fitness magazines, gossip magazines, national geographic magazines, music magazines, Buddhist magazines, and on and on and on. I am gifted the cast-offs and the magazines Dad has read. I started to thin out my stash, plucking the recipe sections out of the fitness magazines. I was also hoping to aquire something seafood-related for the last few weeks of Lent. Amoungst other things, I aquired a few shrimp recipes. I chose this one for Friday's dinner.

This Friday is the last Friday in Lent. Why not enjoy this delicious shrimp dish? Found in January's Fitness magazine, it claims shrimp to be "incredibly low in fat and rich in protein and important minerals like zine, which helps support a healthy immune system. " They recommend serving it with rice or orzo. Why not over rice pasta elbows?


Baked Shrimp With Tomatoes and Feta Makes: 4 servings

1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
2 14.5-ounce cans no-salt-added diced tomatoes
1/4 cup finely minced flat leaf parsley
1 tablespoon finely minced fresh dill
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2/3 cup crumbled feta cheese

Preheat oven to 425 degrees Fahrenheit. Heat oil in an ovenproof skillet over medium-high heat. Add onion and cook, stirring frequently, until softened, about 3 minutes. Add garlic; cook for 1 minute. Add tomatoes and bring to a boil. Reduce heat to medium-low and let sauce simmer for about 5 minutes, until tomato juices thicken. Remove skillet from burner. Stir in parsley, dill and shrimp, and season with salt and pepper. Sprinkle feta over the top. Place skillet in oven; bake until shrimp are cooked through and cheese has melted, about 12 minutes.

* Nutrition facts per serving: 295 calories, 34 g protein, 12 g carbohydrate, 11 g fat (4 g saturated), 2 g fiber