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!