Emeril Lagasse Leading the Way in Gluten-Free Cooking

By Bridget

Although many are fed up with all of the gluten-free celebrity hype that has been taking over the headlines of gluten-free news, a recent headline may catch some attention. Emeril Lagasse, the famed restaurateur, chef, and TV personality, best known for catchphrases from “Bam!” to “Kick it up a notch!”, has been a supporter of the gluten-free community for over ten years for reasons very close to his heart – his two daughters. Both daughters were diagnosed with gluten intolerances back in 2001 and 2004, one of whom has full blown Celiac disease.

The women have been working together, along with the support of their dad, to write a gluten-free cookbook that brings all their favorite gluten-free meals and recipes in one book. In their new book, “The Gluten-Free Table: The Lagasse Girls Share Their Favorite Meals,” both Lagasse women have made it their mission to find gluten-free recipes that aren’t flavor-free or laced with a funky aftertaste. By using natural gluten-free flours – from almond flour for flourless Continue reading “Emeril Lagasse Leading the Way in Gluten-Free Cooking”

Interview with Peter Bronski – Part 2

By Laura (The Gluten-Free Traveller)

 

Welcome to part two of Triumph Dining’s interview with Pete Bronski, coauthor of The Gluten-Free Edge. If you missed part one of the interview you can check it out here.

Let’s jump right back in..

 

You run ultra-marathons – what kind of gluten free snacks give you the energy required to run these sorts of distances?

While I sometimes have some Mary’s Gone Crackers or other gluten-free snacks in the pantry, most of my gluten-free snacks are either natural (fresh fruit, nut butters, etc.) or made from scratch at home. I do always like to have a little bit of high quality chocolate on hand. Also, this season I’ve had great success using First Endurance products for my hydration and nutrition. I use their Electrolyte Fuel System in my water bottle, and carry a gel flask of their EFS Liquid Shot while running. After running, I drink their Ultragen for recovery.

What do you eat whilst you’re training?

My diet while training is very straightforward. I try to eat a well-rounded diet balanced with carbohydrates, proteins, and healthy fats. I don’t count calories or obsess over details. In a given week, dinners might include chicken tikka masala over basmati rice, a deep dish or grilled pizza with veggie toppings, sushi, meatballs over GF spaghetti with marinara sauce, and spiced pork tenderloin with grilled fajita veggies, salsa, and homemade corn tortillas. 4 or 5 days a week, I start my day with a fresh smoothie—beets, bananas, blueberries, spinach, kefir, and/or almond milk are common ingredients, plus whatever other fresh fruits and veggies we have in the house (not necessarily all at once!).

Continue reading “Interview with Peter Bronski – Part 2”

Interview with Peter Bronski – The Gluten-Free Edge

By Laura (The Gluten-Free Traveller)

Photo from nourishedfbc.com

Triumph Dining had the pleasure of speaking with Pete Bronski, ultra-marathoner and coauthor of several books. We spoke with Pete about himself, his relationship with gluten, his ultra-running and his new book, The Gluten-Free Edge.

 

Hi Pete, Can you tell our readers a bit about yourself and what you do….

I’m a married father of two beautiful girls, rapidly approaching my mid-thirties. In my work as a member of the gluten-free community, I’m cofounder of the blog, No Gluten, No Problem; coauthor of several books: Artisanal Gluten-Free Cooking, Artisanal Gluten-Free Cupcakes, and The Gluten-Free Edge; and a spokesperson for the National Foundation for Celiac Awareness. I’m also a passionate endurance athlete focused on ultra-distance mountain and trail running, and an award-winning writer and editor.

When and how did you discover that gluten wasn’t your friend?

I’d been particularly sick for about two years, from 2005 until the beginning of 2007. Desperate for an answer (and hopefully, a diagnosis), I started seeing a holistic doctor in Colorado where we were living at the time. After describing my laundry list of symptoms and problems to him, he looked at me and said “Your problem is gluten.” To make a long story short, once I went strictly gluten-free, my health pulled a 180 and I felt better than I had in years.

What led you to believe that a gluten-free diet could provide an edge to athletes who don’t need to be gluten free?

Continue reading “Interview with Peter Bronski – The Gluten-Free Edge”