While there we stumbled upon this pizza shop in a strip mall. This being Newport Beach in August, prime vacation season, we were happy to find a good restaurant off the beaten path.
Of course the eaters in our group had varied dining requirements. Luckily they offer a gluten-free pizza crust for those who prefer their pizza that way but are not hugely afraid of cross-contamination.
If you need higher-end pizza, head for Mario Batali’s Pizzaria Mozza just down the Pacific Coast Highway.
‘Locally sourced, adventurous and approachable’ – Those are words describing what the Boltwood restaurant aims to deliver. This new farm-to-table eating establishment recently opened at 804 Davis St. in the Chicago suburb of Evanston, in a spot long occupied by local favorite Lulu’s.
Boltwood is co-owned by John Kim and Evanston native Chef Brian Huston. Huston was the chef de cuisine of Publican, a Fulton Market beer and food establishment, Blackbird Restaurant, Spiaggia and Heaven on Seven. Kim is the owner of another successful Evanston establishment, Brothers K Coffeehouse. Click to continue reading »
In Hawai’i there never used to be too many options for gluten-free eats besides rice, fish, vegetables, and SPAM. In the land of soy sauce and rice wine vinegar, you could never be too sure that the hibachi had been cleaned enough and the thought of a gluten-free menu at the saimin shop down the street was ludicrous. However, with the tourists came the food and gluten-free dining options are finally prominent around the islands.
As with everywhere, some restaurants are more accommodating than others. Some tell you how you can modify menu options to meet a basic gluten-free diet while others boast about their unique gluten-free offerings. Click to continue reading »
Berkeley is lucky to have a few great gluten-free cafes and restaurants and now it has Sanctuary, a vegan, gluten-free bistro which opened its doors August 1.
Owners of the bistro are Barry and Jennifer Hones Horton, who also run the vegan catering business, Local Love. Their goal with this new venture is to offer delicious, healthy options for meat eaters as well as vegans. Click to continue reading »
I grabbed the gold on the way to work today. Really! Grab the Gold is a balanced protein snack bar that came in one of my monthly deliveries from Cuisine Cube. I always have a bar or two stashed in my work bag in case I’m hungry and not around gluten free options.
This bar is more the size and shape of a hockey puck, maybe slightly smaller. It’s round like a hockey puck. The flavor of my bar was chocolate peanut butter and had whole chocolate chips and whole oats in it. It was moist but with chunks so it wasn’t pasty like protein bars can be. The size was perfect. I didn’t feel overly full after eating the whole thing but it filled my need for breakfast. The chocolate chips made it a bit sweet but not too much for first thing in the morning. Click to continue reading »
To me, pancakes are the ultimate comfort food; you can make them sweet or savory, they aren’t complicated to cook, and they’re absolutely delicious. However, finding a recipe for a non-grainy, good tasting, gluten-free pancakes isn’t easy at all. Too often, the wrong kind of gluten-free flour or sweeteners can make the end product anything but comforting. Given this, I was elated to come across Jessica Kahn’s book Stack’d The Gluten-Free Protein Pancake Cookbook.
Out of the three recipes I have tried so far, they have all been really tasty, but the really great part is that they are packed with protein so you feel fuller longer and they have a great texture to them. Jessica’s recipe’s call for gluten-free rolled oats. I used Bob’s Red Mill, which are blended down to make perfect pancakes. The blending of the ingredients also whips air into the batter, which makes for a lighter and fluffier pancake. Click to continue reading »
Too many times when gluten-free is mentioned on television it’s made fun of and called a fad. Last month, in a slightly more serious interview than he is known for, Jon Stewart of The Daily Show interviewed actress and gluten-free baker Jennifer Espositio about her new book and bakery “Jennifer’s Way”. In addition to hosting the show, Jon contributed to the conversation as a father of a child with celiac disease.
In the segment, Jennifer speaks about how hard it was to get a proper diagnosis, or even to get people to believe she had a disease. Both also discussed the symptoms, both physical and emotional, associated with celiac disease and how it is very different than gluten sensitivity or fad dieting. Click to continue reading »
Research relating to what may cause children to develop celiac disease are of more interest to me these days. I have a 7-month-old daughter and I’m celiac myself. Will my daughter inherit my disease and which factors make it more likely?
A new study, funded by the National Institutes of Health (NIH), finds that more than one quarter of children with two copies of a high-risk gene variant develop celiac disease autoimmunity (CDA) by the age of 5. CDA is a precursor to celiac disease. Nearly 90 percent of people celiac disease will have at least one copy of this high-risk gene.
The study looked at 6,403 newborns with either of two high-risk gene groups, HLA-DR3-DQ2 or HLA-DR4-DQ8. These are vital for immune system function and processing gluten. Over five years, 291 of the children wound up with celiac disease, and 786 developed CDA. About 90 percent of celiac disease patients have the HLA-DR3-DQ2 variant.
The researchers found that children with two copies of HLA-DR3-DQ2 had the greatest chance of developing the disease. Of them, 26 percent developed CDA and 12 percent developed celiac disease by age 5. In those with one copy of HLA-DR3-DQ2, the risks of CDA and celiac disease by age 5 were 11 percent and 3 percent, respectively. Click to continue reading »
Do you participate in the Meatless Monday trend? It’s a goal in our house although it’s not always accomplished on Mondays. No matter the day, I try to plan at least one or two meatless dinners during the week.
This week’s meal was created around a rosemary-millet focaccia mix made by Zema’s Madhouse Foods. We made a tomato pesto focaccia, vegetarian potato leek soup and a green tossed salad.
The mix came in my monthly Cuisine Cube and could be made into focaccia bread or a pizza crust. We opted to top ours with some homemade pesto, sliced tomatoes and a little shredded cheese. The mix required adding egg whites (or egg replacer), water, maple syrup or agave nectar and vinegar. The directions said to mix everything together then layout on a parchment paper covered cookie sheet before adding the toppings. I didn’t have any parchment but the foil I used worked fine.
The focaccia bread turned out thin, browned on the edges and tasty. The whole thing took about 10 minutes to prep and 40-50 minutes to bake so I put it in the oven then made the soup. Click to continue reading »