Weston Price educators instruct on the proper preparing of some foods, such as grains, to make them easier to digest.  For oats, it turns out soaking them overnight with a little bit of acid helps break them down even before they enter your mouth.  You can read more about the process on their website but in sum...

"Science has demonstrated the wisdom of these careful preparation methods as all grains and legumes contain phytic acid, an organic acid that blocks mineral absorption in the intestinal tract. Phytic acid is neutralized in as little as 7 hours of soaking in water with small amounts of an acidic medium such as lemon juice or cider vinegar. Soaking also neutralizes enzyme inhibitors present in the hulls of all seeds and adds beneficial enzymes which increase the amount of nutrients present – especially the B vitamins."

Sweet. For someone with a sensitive digestive track who is also genetically low in B vitamins I have been all in. So here is what I do...

For the oatmeal:
1 cup of gluten free rolled oats
2.5 cups of water
A juicy slice of lemon juice

Morning add ins:
A pinch of salt
Almond and/or peanut butter (my son loves a combo)
Good quality maple syrup or honey
Cinnamon (mom’s contribution to this tasty breakie)  
Almond milk

Directions:
In a saucepan, combine oats, water, and a good squeeze of lemon juice (about two teaspoons of lemon juice).  Cover and let sit overnight. In the morning add a pinch of salt and cook until your desired consistency.  This ratio makes for a thicker porridge. You can easily add more water for a thinner porridge. It serves 2-3 people, depending on how hungry you are.  My mom, my son, and I share this cooked “mush” in the morning with a spoonful of almond and/or peanut butter, a drizzle of honey or maple syrup and a shake of cinnamon.  Lastly, we douse it with almond or cow milk and dig in. It’s truly a wonderful, warm meal to start our morning. It’s how we do things around here.

I hope you try it, and let me know how you feel.  For me, a bowl of cooked oats and cup of hot tea is a super satisfying meal that carries me over till my first break, which is sometime not until lunch time.  My stomach is happy and mind can be focused on my clients. It’s a win win for everyone.

Happy eating (and thanks for reading),

Francine

Bakeries are called fornos in Italy which literally means oven. Being gluten free in a country that is all about it's pastries, pastas and breads, one might think the local forno might be a no entry zone. But a closer look can reveal more options...
​Beyond the loaves of powdery bread, thick foccacia and bite size cookies might hold a tray of perfectly grilled melanzane (eggplant), peperone (red bell pepper), e zucchine. Just like the best breads, if you are not early enough to the forno, you might miss out and have to wait till domani, when another batch of these cooked vegetables flavored only with olive oil and their own juices, are set to sell. Rarely do I buy jarred roasted bell peppers at home in California, as the vinegar taste is often overpowering and distracts from the sweetness. When I've grilled eggplant, it often gets oversaturated with oil if the heat is too low because of eggplants' ability to act as a sponge and hold the oil or charred if the heat is too high. (Home cooks, do you have these problems???) But of course the Italians have figured it out, and these Mediterranean flavors accompanied with fresh mozzarella and prosciutto cotto make a fine gluten free lunch.

Ciao!!
-Francine

Hello and Ciao! I'm embarrassed to say it has been a while (again) since I've blogged but since I have been thinking about it a lot lately - I'm taking the proverbial stab once again!
Since the beginning of March my husband, son and I have been living in Umbria, Italy. There are many stories to share, but since I'm all about the food (and this blog is too) I will wet our palate with a simple dish I made for lunch.

Bruschetta
Ingredients:
Four slices of Schar gluten free bread
Good quality olive oil
Four vine ripe tomatoes
A few sprigs of fresh basil
One garlic clove
Salt

Chop the tomatoes into bite size pieces, mince garlic and basil. Mix in a bowl with olive oil and salt to taste. Drizzle olive oil on the bread. In a 250°F oven, toast bread to your liking. Remove bread, place on a plate and top each with a slice of thick fresh mozzarella. Lastly, divide bruschetta between the four pieces.

Since there are so few ingredients - choose the best! Each flavor will pop and your palate will thank you. Serve with a side salad of Romaine lettuce, shaved fennel and toasted pine nuts.

Tutto bene!!

Last month I got the pleasure of spending a weekend in Paso Robles celebrating a good friend's 40th birthday.  It is no secret that I love wine, but finding gluten free snacks and lunches while wine tasting can be tricky.  Wineries and tasting rooms don't always have food, and if they do, the offerings are usually crackers, bread or a cheese selection, none of which I can eat.  Luckily, downtown Paso Robles is home to a delightful little bakery called Bless Your Heart Speciality Baking which offers gluten free, low glycemic and vegan options. My husband and I stumbled upon it last year and I was thrilled to find the bakery right where we left it.  

I'm a sucker for a tasty chicken salad (it was the food I craved the most while pregnant) and so I opted for their house-made rotisserie chicken salad on a gluten free sourdough bun with organic greens and vine-ripened tomatoes.  The chicken was so tender.  Amidst the tangy mayo was chopped apple, cranberry and celery.  The bread was still warm from the oven and had a soft and chewy consistency.  It was 11:00am and I was already in gluten free foodie heaven.  

The next day, we made a quick stop to the bakery before leaving Paso. I wanted to pick up a loaf of that bread and a couple cupcakes for the road.  I opted for the carrot cupcake and the lemon cupcake.  Having baked with chocolate lately,  I thought they would be a nice change of pace for my sweet tooth. 

For me, the lemon cupcake was not a favorite, though the presentation was adorable. ​On the other hand, the carrot cupcake was exceptional. The cake was so moist and not over spiced.  The vegan whipped cream on top had me licking my fingers and wishing I had stayed to ask for the recipe!  It was delicious.  Light and creamy...I could eat that whipped cream on just about anything.  The dusting of aromatic cinnamon complimented the cake perfectly.  Mmmm, it was so delicious. 

Last week, ​one of my fellow Pilates colleagues took a trip to Paso.  Much to my delight she came back with stories of wine tasting, her praise of this yummy bakery, and...

two carrot cupcakes just for me. ;-)

Cheers for gluten free cupcakes, 

Francine

The last two weeks I have been quite sick. Coughing, sneezing, fevering...you name it, I had it.  I eventually went to urgent care and was given antibiotics for a sinus infection, but the meds didn't stop me from reaching out to friends and family via Facebook for their favorite natural remedies to kick the common cold.  

I received so many great suggestions and many of them I tried. Some were familiar recommendations (gargle with salt water, drink hot lemon water, eat local honey, toss back a shot of whiskey....), while others were new.  One of my favorite new suggestions came from a friend who recommended elderberry syrup.  I didn't know what it was, but it sounded soothing and delicious.  When my husband came back with the bottle of Sambucus Black Elder Berry Extract* from the health food store, I immediately measured out a teaspoon as the directions indicated. I couldn't help but think of Mary Poppins, dispensing medicine to her charges after a day out in the rain.  Do you remember that scene? When I was a kid, I imagined that medicine to taste delicious.  When I tasted the elderberry syrup, it was as if I was tasting what I had always imagined!  Best of all, this gluten free syrup did indeed help my throat, and stifle the cough that came with the head cold and sinus infection. 

I did a little research and apparently one can make her own homemade elderberry syrup.  My bottle is still full, but when I run out I am intrigued to try this recipe.  How cool would it be to make my very own Mary Poppins Elixir.  ;-) 

In (better) health, 

Francine

*Tip: Check all your vitamins, supplements and cold medicines to be sure they are gluten free.  Most bottles are labeled these days, but if you have a doubt, I recommend contacting the manufacture or visiting the product website.  Often a FAQ page will address the question of additives. 

It's the first day of 2016, just minutes into my new year's morning.  And what do I wake up with? A scratchy throat.  You know the kind. The rough, painful swallow.  The miserable feeling when you cough.  The pending doom of a head cold.  Ugh. I hate scratchy throats. I would have rather had a hangover.

The day got worse.  The scratchy feeling turned to a sensation of daggers penetrating my throat as I drank my herbal tea.  Cough drops did nothing for the burning in the back of my mouth.  Gargling was only a temporary solution.  But I was hungry and needed some sustenance.   It was time for some soup. 

I think soups are a lost art. It is easy to run out and grab a burger, a slice of pizza, a salad, heck even fish tacos.  But soup? Harder to find.  And gluten free soups are that much harder.  Soups can have many "hidden" ingredients.  For instance, flour to thicken a broth, soy sauce for a salty taste, and even barley that maybe mistaken for rice.  Navigating the soupy waters is even trickier if you are also dairy free.  Consider that many soups have milk, cream, butter, and cheese to achieve the tasty concoction.  

Considering all of the above, I rarely order soup in a restaurant unless the chef is explicitly offering it as gluten and dairy free.  Soup at home is the way to go.  Not only can you control the ingredients, but also it is an extremely affordable meal that gets better with time.  A pot of soup can last for several meals and is great for a quick lunch or a satisfying dinner.  I love squeezing lime or lemon in my soup for a fresh twist with the citrusy pop of flavor. 

My husband was on soup patrol for me on New Year's Day, because along with my sore throat came a 100.3 degree fever.  A kitchen of sharp knives and a hot stove was not the best choice for me.  I am blessed with a husband who not only loves to cook but also is an excellent cook.  So of course when he said, want me to make chicken soup?, I nodded my fever-ridden head.  

Here his hearty chicken soup that is good anytime, even without the head cold. ;-) 

Buen provecho! 

Happy New Year's Eve! If this was your first year trying to survive the holidays  - Congratulations! - you are at the finish line.  Or if you were cooking for someone in your family or friend circle that is newly gluten free, I hope some of the posts have been a help thus far.  For me, the holidays were a perfect time to experiment on some new recipes including this one from King Arthur's gluten free and dairy free collection, a repeat visit to a gluten free bakery in San Luis Obsipo, and a bit of my favorite gluten free beverage...wine. 

Mmmm...wine.  Thank God it's gluten free. 

Yes I am breastfeeding. But before you get all judge-y, know that I am using moderation (of course!), my doctor highly recommended a glass or two once a week to ease new mommy jitters ("You looked stressed," were her exact words) and this article from Slate.com calmed any additional fears I had about a little wine while nursing.  

But for you non-wine lovers out there be sure to check your holiday beverages before indulging.  Beer is famously not gluten free, but some restaurants and bars are offering ciders and gluten free beers.  Also check your hard liquor, for example there is controversy around vodka being gluten free or not. 

Whatever you choose, whether it is a 2013 Pinot Noir (a personal favorite), a frothy cocktail or a simple sparking water, enjoy it!!!!  Goodbye 2015 and hello 2016 - let's make it a great year!!!

Cheers, love and gluten free living,

Francine

In approximately 48 hours most people will be enjoying their last vices and splurges before the season of New Year's Resolutions.  My vice? Chocolate.  And though I have no plans to cut out this great treat in 2016, I'll take this opportunity to divulge two super tasty, chocolatey, decadent desserts.  I made both of these desserts in the last couple weeks, and I am not ashamed to admit that I consumed more than my fair share of them both.  And though it's been cold for Southern California, (we're pushing mid 60's, folks) neither of these recipes require the warmth of the oven.  Both are made with simple pantry ingredients one would have in a well stocked kitchen.  Best of all for me, they are gluten and dairy free.  

It's the Great Pumpkin, Charlie Brown.

Let's start with that last can of pumpkin in your cupboard.  You know, the one you bought back in November during the "I Love Pumpkin and More" sale.  What to do with that can that is going to expire before next Thanksgiving?  Chocolate Pumpkin Peanut Butter Cups. Having first tasted the recipe at our neighborhood's annual "Friendsgiving" last month, I knew I had to repeat it.  The peanut butter and pumpkin combination along with the cinnamon and pumpkin spice are a welcome riff off a traditional peanut butter cup.  I made mine with 63% Guittard dark chocolate which off sets the sweetness of the sugar, and cut back on the cinnamon just slightly, so that it would not be an overpowering taste.  Trust me, it's hard to stop at one! 

Avocado?? But I Can't Even Taste It!!

Chocolate pudding has always been a favorite of mine. In fact, after I had my son in the hospital, I literally craved chocolate pudding. So much so that I asked the nurses to bring me chocolate pudding cups with each meal!! Was it the healthiest thing?...no.  Did I care at the time? Not so much.  But six weeks later when I was home with a newborn suffering from acid reflux and I was strongly encouraged to remove dairy from my diet, I remembered this recipe. It is probably the most delicious use of avocados I can think of even though you can't taste the avocado.  That being said, I highly recommend Hass avocados or another creamy variety.  A more watery, grassy tasting avocado such as Bacon will impart those flavors on your dessert making it not so creamy and delicious.  Be sure to refrigerate the mixture before enjoying, and try adding a half teaspoon of cinnamon to the recipe with an additional sprinkle on top.  Or perhaps a dusting of cocoa powder?  Either way, you will have a hard time not licking the sides of the bowl!

So there you have it, two gluten free, dairy free, no bake chocolate desserts.  I dare you to squeeze a batch in before the end of the year!! 

To your sweet tooth, 

Francine

I imagine you are wondering how I knew I needed to give up all the delicious gluten filled treats in my life.  Because really, who does that on a whim?

Let me start by saying I was resistant. Very resistant.

I mentioned in my first blog post that I didn't share with anyone that I was giving up gluten. (Ask my husband...I didn't even tell him!) This was in part because I had given up other things in the past with little success.  I had given up dairy, fried foods, acid containing foods (tomatoes, etc.) to name a few.  I also tried adding things. I drank aloe vera juice, took Chinese herbs, popped lactate pills, chewed on crystalized ginger, saw chiropractors, went to acupuncture. I even saw a self proclaimed medicine man. Yup! I tried it all. Nothing was working. Since my symptoms ranged from an urgent need for the bathroom to wishing I could go #2 (sorry...again...TMI) doctors thought it was IBS. They told me to limit my stress. Another doctor thought I had tape worm. (Tapeworm for several years?? Insert eye roll.) So in the summer of 2008 when my stomach problems were not going away (think doubled over after dinner) and other problems were coming up such as extreme fatigue, catching every cold that went by, frequent and painful cold sores in my mouth (a sign of immune distress), and an unhealthy weight, I had to do something. 

At the time I was working at Williams-Sonoma as a manager and also building up my Pilates business. I was was rushing all over the LA freeways and often eating on the go. I was doing my best to eat what I thought was healthy - sandwiches on whole grain Ezekiel bread for lunch, Nature Valley Granola Bars for snacks, whole wheat pasta for dinner. But little did I realize this high gluten intake was the very thing that was leading to all my distress.

If you entered these symptoms in mighty Google now, I'm sure gluten intolerance would come up in a flash. But back in 2008 it took some searching.  I found a few bloggers who had just started writing about being gluten free.  Their stories sounded similar and it sounded like they were symptom free without gluten in their diet. 

But remember, I was resistant. 

Could I really give up muffins, scones, pizza, birthday cake and chocolate chip cookies? If this worked, would I ever enjoy a stack of pancakes, waffles, or a simple sandwich? I have to say those first bloggers gave me the confidence that I could and would.  Their simple blogs (that are now deliciously developed) recounted their cooking wins and boasted tasty gluten free recipes.  Those bloggers gave this foodie hope. 

And so my gluten free journey started.  I knew I needed to give up gluten to have the same success that they had.  To be symptom free, or at least symptom-less.
Has it been successful? Absolutely.  To date I have no stomach issues, great digestion, am completely free of constant cold sores, have a strong immunity and a healthy, consistent weight.  

Recently, I was asked how long it took to notice a change once I eliminated gluten. If memory serves me correctly, the change was almost immediate. That being said, the symptoms came back when I ate something I didn't know contained gluten.  That was a huge learning curve in itself! I had to be my own advocate by reading every label, talking to servers and chefs at restaurants and even educating my family. Believe it or not, I think it took a full year for me to be 99% gluten free.  

For me, gluten free living was a huge lifestyle change that has been worth its weight in gold. I am so glad I finally found what was bothering me for over a decade!! Cheers to persistence!! 

In finding your path to great health, 

Francine