The tale of the lonely white rice

Once upon a time there was a pile of delicious white rice...

White rice is typically very good on its own but sometimes needs a little lovin' from soy sauce. Unfortunately, as I hope all of you gluten-free friends out there know, soy sauce has wheat in it. BAD. Don't fret, there is an alternative. It can sometimes be hard to find, but at most major grocery stores next to the regular soy sauce there is a product called Organic Tamari Wheat Free Soy Sauce. It is produced by a company named San-J and has a gold and blue label. With this stuff you will never again have to deal with lonely white rice. Go crazy, but not too crazy (soy sauce packs a lot of sodium) with wheat free soy sauce.

Crazy for Cashews

I've been on a cashew kick lately. Unsalted cashews to be exact. I hate it when salt gets all over your hands and heart I guess. Cashews are full of protein, crunchy and surprisingly the only nut that has managed to not make me itch all over...yet. So, to give my little nutty friend the applause it deserves I would like to share two recipes I've made over the past couple of days.

Summer Pasta a la Cashew
Yesterday, I decided I wanted to make cheesy, gluten-free macaroni but I somehow restrained myself and opted for a lighter, summer pasta dish. It was well worth it. I started by cooking up some of my gluten-free pasta. For this project I used Mrs. Leepers Organic Rice Vegetable twists to add a lot of fun colors to the dish. To my cooked pasta I added chopped tomatoes, cucumbers and of course cashews. I seasoned with garlic and oregano, then drizzled the entire dish with olive oil and balsamic vinegar. The dish looks awesome, tastes great and doesn't make your stomach explode. Hooray!

Summer Salad a la Cashew
Keeping with the same theme, for lunch the next day I decided to make a summer salad. I started off with a handful of mixed greens then threw in my tomatoes, cucumbers and cashews. This time I added a few grapes for a little bit of sweetness and salami. Turkey would also work great. I topped it off with olive oil and balsamic.

There you have it. Two quick cashew dishes that will surely satisfy your appetite.

Who's Afraid of the Big Bad Burger?

Burgers are delicious, but I hate cooking them by myself, for myself. I’m also not a big fan of handling meat and completely afraid of clogging my arteries. Amy’s Kitchen has provided a delectable solution: The Bistro Burger.

Typical veggie burgers are plagued with allergens like dairy, nuts, and gluten. Amy’s knows our needs and keeps this burger allergen free. Though the product boasts a large ingredients list, which I usually frown upon, it is mostly comprised of vegetables and familiar ingredients.

The Bistro Burger is filling but not greasy and has a delightful smoked rice, bean and veggie flavor. Best of all, it doesn't try to be something it’s not. I hate veggie burgers that attempt to unsuccessfully recreate the flavor of meat. This burger just offers a protein alternative that is great to throw on a bed of greens. I suggest pan frying or grilling for the best flavor. The outside crisps up nicely. Look for them in the frozen health food section at Whole Foods.

Frisk the Fryer

Generally, when we talk fried, we're talking contaminated. Yes, I know. It's something very easy to ignore. Are these fries and tater tots contaminated? Don’t know cause I didn’t ask.

Today, I’m starting anew. No more contaminated fried foods!

Yes, this is a logical step in an allergy-free life, but one that I have been avoiding. I don’t want to know that those delicious, crunchy tater tots have been in the same fryer as those breaded appetizer no-nos. I’m sure you don’t want that either. But together we can do this.

The good news is that you don’t have to abstain from all fried comfort foods.

Many fast food restaurants use separate fryers for fries so they can make them quickly. But you’re not going to know unless you ask. I know, easier said than done. I get embarrassed asking people questions about food. Especially when they are busy. If you share this sentiment, plan ahead and call the restaurant.

Most restaurants have their menu posted online so you can call and ask specific questions about menu choices. I would suggest calling between 2-4 p.m. when the restaurant is slower. Call early and you may even be able to talk to the chef. They should know what’s in their food. If they are not helpful after you explain your situation, try a different restaurant. You should only go to a place that understands your dietary needs and wants you to be a returning customer.

Enough about fries, sometimes restaurant chips are safer. Why? Usually chips are pre-made. They are typically made in the morning with fresh oil, unlike fries and tater tots which are made to order. Keep in mind that all restaurants cook differently so you must check to see if your chips get a clean bill of health.

If all else fails, cook at home. You can make delicious pan-fried or baked gluten-free fries or tater tots at home without having to apologize to your body later.

Yes? No? Agave!

After my last post on Purely Decadence, a reader raised an important question about the company’s use of Agave syrup in its Coconut Ice Cream. I remember when people first began heavily using Agave syrup and raving about the healthy sweetener. With time, skepticism has risen. Some claim that the product does not differ from the dreaded high fructose corn syrup and that it is “watered down” by high fructose corn syrup to cut cost. I thought it only fitting to bring Purely Decadence in on the debate. Luckily, Senior Technologist Ken Viscidi promptly responded:

The fructose debate is still wide open. Fructose apparently induces cells to take up glucose from the blood. Whether that primarily goes toward glycogen storage for quick easy utilizable energy or whether it goes toward fat storage is still very much in question. It seems that it not only is a factor of the amount of fructose in the sweetener and the fructose to dextrose ratio but also other factors. For instance, honey, the sugar of which is mostly fructose and dextrose with a little bit of sucrose, has about 53 parts fructose to 47 parts dextrose once the small amount of sucrose is digested into fructose and dextrose. That is very similar to sucrose, ratio 50:50, and the form of High Fructose Corn Syrup used in beverages (HFCS-55), ratio 55:45. The fructose:dextrose ratio in honey is actually in between that of sucrose and HFCS-55 yet honey is far less glycemic than either of those other two sweeteners. Agave syrup’s fructose:dextrose ratio is about 73:27 and it, like honey, has an extremely low glycemic index compared to sucrose or HFCS-55. By nature, we are not designed to consume exorbitant amounts of any simple form of sugar. This ice cream, like any rich and sweet food, is meant to be consumed in moderation and since it is sweetened with agave syrup rather than sucrose, many people with diabetes can enjoy it in moderation as well.

No, he did not disclose the company’s view of the product or how the company insured that they were using pure Agave syrup; however, he did offer some interesting information on the composition of the product. According to the ratios provided above, Agave contains an extremely high level of fructose, even more than high fructose corn syrup, but it is unclear as to whether that is a good or bad thing. It only seems apparent that the company strategically chose the product in lieu of its low glycemic index for the benefit of those suffering from diabetes. Kudos to the company for keeping the people with a variety of dietary needs in mind. Let’s just remember to beware of products that come with hazy details. Pay attention to what and how much you ingest. When in question, variety and sometimes restraint is key.

Purely Decadence.

If I had a knack for poetry I would write an Ode to Purely Decadence. This wonderful brand is the Ben & Jerry’s of the dairy-free world. When I need to dive into a pint of ice cream and never look back, I turn to Purely Decadence.

Yes, there are some nice dairy free alternatives, but this brand seems to be the only one I have found that provides phenomenal flavor options. Sometimes vanilla and chocolate just won’t do. So instead I spring for Purely Decadence Turtle Trails or Gluten Free Cookie Dough. Delicious! Its slew of flavors are sure to satisfy your ice cream craving without the strange aftertaste left by some soy or rice ice creams.

If you are skeptical of my taste, I would like you to know that if I couldn't find an ice cream alternative I would probably just splurge and have my body pay for it later. I don't have to. My loving sentiment towards Purely Decadence has also been confirmed by a non-lactose-free friend who tried it and claimed she preferred it to regular ice cream. It's just that good.

Say Yes To Quinoa

Being gluten-free is an excellent excuse to get away from processed carbs like breads and pasta. I know, sometimes you feel a little depressed about your dietary restrictions and want to load on every carby, gluten-free alternative, but don't do it! Stay healthy and eat gluten-free alternatives that are good for you. When the carbs are calling, eat quinoa.

Quinoa is a grain-like seed from South America that contains loads of protein. I would describe its taste as a hybrid of rice and couscous. A delicious gluten-free alternative to rice, corn and wheat products, I would eat Quinoa even if I did not live a gluten-free lifestyle.

Preparation is easy. Boil it as you would rice or couscous, following the timing directions on the package. I like to add a little more flavor when boiling by substituting vegetable, chicken or beef stalk for water.

Enjoy Quinoa hot or cold. I love throwing in goat cheese, spinach and roasted red peppers for a Mediterranean feel. You can also use it in chili as a substitute for wheat or in tobuli instead of couscous. Remember to go crazy and get creative!

For more recipes and product information, check out the World's Healthiest Foods or the Quinoa Corperation.

Tacos. Tacos. Tacos.

The best thing about being gluten-free: Mexican food! Yes, that’s right, it's a green light for most Mexican food. Corn chips, salsa, tacos, rice, beans, etc. The list goes on and on.

Tacos are one of my favorite foods. You can make a taco with just about anything and it is an inexpensive, delicious way to indulge without the bulge! Just don’t fry the crap out of your taco shell.

Your shell should not be dripping with oil!

To make sure of this, I use spray olive oil. One quick spray will get the frying job done and saves you tons of calories. So quickly heat up your corn tortilla and throw in your favorite toppings. I tend to skip out on heavy toppings like a lot of cheese, sour cream and guac. Those can be brutal on a sensitive stomach. All you need is some meat, lettuce and a nice hot sauce. Your favorite hot sauce will compensate for a lack of cheese and other toppings. I prefer Trader Joe’s Jalapeno Pepper Hot Sauce, Cholula is also an awesome choice.

If tacos don’t do it for you, burritos are a go too! Just ditch the flour tortilla. You can always add some extra lettuce, beans or rice and be good to go. With rice and beans burritos are so filling it’s hard to miss the heaviness of the flour tortilla. Most burrito shops offer bowl burritos which are perfect for gluten-free people. Try Qdoba’s Naked Burrito. Delicious!

A note on salads

Salads often get a bad wrap, so I’m here to defend these fantastic creations. I think people find them boring because they just don’t experiment enough with ingredients and combining flavors. The best thing about salads is that you don't have to follow any recipe. Salads are quick, easy and a healthy way to get your daily serving of essential vitamins. Also, they are the best way to avoid the main allergy culprits: gluten and dairy.

To successfully make a great salad, you have to pack your fridge full of the perfect salad ingredients. On every grocery trip I’m sure to pick up fresh baby spinach and a mixed bag of salad greens. I have found the best and most affordable salad mixes at Trader Joes. Try the Spring Mix with baby lettuce, greens and radicchio. Mixes are rich with vitamins, antioxidants and pack a better flavor punch than your traditional iceberg lettuce. When picking out your bags make sure to inspect the salad to ensure the longest shelf life, any bags with major wilting should be avoided.

Next, pick your favorite fresh fruits and veggies to liven up your greens. The more color the better. Colorful veggies and fruits mean you are adding vitamins. Pick veggies that add crunch and interesting textures so you won’t be bored. Red and green bell peppers, baby portabella mushrooms, and purple onion are all great starters. Don't be afraid of throwing fruit in your salad either, you can try grapes or mandarin oranges to add a little sweetness.

You also want to pick up a couple of different proteins to make your salad filling. I typically choose smoked salmon, tuna, turkey, salami or extra-firm tofu (A firmer tofu will hold up better in a salad).

If the idea of a salad still sounds boring choose a couple of toppings. In my cupboard I like to keep dried cranberries and raw sunflower seeds to add little sweetness and crunch. You can also try raisins, snap pea crisps or your favorite nuts, if you’re not allergic.

Finally, you want to get something to dress up your creation. I generally go for balsamic vinegar. If you do not like the tartness of balsamic you can cut it with a touch of olive oil. Try mixing both together and adding some favorite herbs and a touch of lemon juice. I suggest making your own dressing because it allows you to control what you put in your body. Pre-made dressings often contain wheat or dairy and an unnecessary amount of fat and calories. Choose them with caution, remembering to read the ingredients.

Now that you have your fridge fully stocked, you are ready for assembly. Have fun and experiment with different flavors.

Here are some of my favorite creations:

Tangy Turkey or Salami Salad
To mixed greens add banana peppers, tomatoes, purple onion and salami or turkey. Drizzle the salad with red wine vinegar, olive oil and a little bit of salt and pepper.

Smoked Salmon & Baby Spinach Salad
Use your baby spinach as a base and add in goat cheese, sunflower seeds and dried cranberries. Goat cheese sometimes does not bother people who are allergic to cow’s milk, but to stay on the safe side you can always go cheese free. I like to add smoked salmon to this salad and top it off with a little bit of balsamic vinegar.

Vegetarian Tofu Salad
I start off with mixed greens and add sliced baby portabella mushrooms. Then I pan fry slices of extra-firm tofu in olive oil until they are browned to add on top. I finish off with a little bit of balsalmic vinager.

Hail Cracklebred!

I discovered Cracklebred a year ago and it is the best gluten free cracker I have found thus far. These glorious rectangles come in two gluten free varieties: original and sun dried tomato with oregano. YUM! At only 17 calories per slice you can’t feel guilty about indulging in these light and crunchy delights. Dip them in hummus or eat with a slice of your favorite soy cheese.

There are endless possibilities.

For a sinless snack, I make mini Cracklebred pizzas. Top with your favorite pasta sauce and cheese then pop in the toaster oven just long enough to make the cheese melt.

Cracklebred is also a great substitute for breadcrumbs. Throw a couple of slices into the food processor or simply crush them with your hands. I’ve used them to make stuffed mushrooms and they added the flavor without being heavy like bread.

The only downfall is that Cracklebred is sometimes hard to find. Hopefully this problem will soon be resolved as Natural Nectars, the company that produces Cracklebred, claims to be improving distribution. For now, your best bet is the cracker isle in your local health food store or the health food section in a chain grocery store. I have yet to find them in Trader Joe's or Whole Foods but I'm keeping my fingers crossed.

Bring back the cheese!

The thought of dairy makes me bloat. Yes, this should be enough to break it off with dairy completely, but we have developed such a loving relationship. Okay, so the relationship is a bit one sided, but how can something that feels so right be so wrong?

It isn't. Lactose intolerant, meet aged cheddar. The stomach abuse stops here.

Aged cheddar contains less than 1g of lactose. No lactose means no pain. I think I've found my match. What's more, aged cheddar is not the only match. I can cheat on aged cheddar with other hard cheeses like Swiss and Parmesan. But since my stomach has given the latter mixed reviews, I am currently just exploring the wonders of aged cheddar.

In my experience, the best types of aged cheddar come from Cabot. They print "0g lactose" under the nutrition facts so I can put my cheese skepticism to rest. Even if the packaging doesn't explicitly say the grams of lactose in the cheese, look at the sugar content. Since lactose is milk sugar, a 0% sugar content should mean it's lactose free. Remember to ALWAYS read the nutrition facts. The nutrition facts hold the key to the universe. Well, at least the key to your stomach. Missing one small ingredient can wreak havoc on the rest of your day.

My only qualm with Cabot is that it's a little on the soft side. I like my cheddar hard! Luckily, there is a variety of aged cheddar that you can use to cheese up your favorite pastas, salads and chips. Mix it up and try different flavors. My favorite flavor thus far, though a bit unconventional, is Horseradish. My only caution is to be wary of the low fat aged cheddar. For reasons unknown to me, the results have been somewhat unsatisfactory.

I want to point out that my cheese advice, as well as all the advice in my blog, should be taken with a grain of salt, unless your allergic. Even though we may have similar dietary needs, everyone’s body reacts differently. Remember to experiment. Try one product at a time and see how it effects you. If you end up lying in a fetal position popping Antacids, take note and steer clear of the product.