After my tour of the hardest hills I have run in a long time, I had a chance to experiment with some new protein powder.  Lord knows I needed to refuel, STAT!  My step dad, Joe, was in Atlanta as well and he had some SunWarrior brown rice protein that he was kind enough to share.

I have tried many protein powders over the past few years, but have never had a chance to try SunWarrior.  As much as I don’t feel like eating right after weight lifting or running, I know how important it is.  What I love about this is that 1 scoop = 80 calories, 1 gram fat, 2 grams of fiber & 15 grams of protein.  I added one scoop to 8-10 ounces of unsweetened Silk Pure Almond milk.  What I ended up with was a compact, nutrition filled drink to help me refuel without choking down a bunch of unwanted food.

More Information on Sunwarrior Protein:

• Made with 80% protein, Sunwarrior has the Highest (non soy) raw (Not Heated over 90 Degrees) whole grain sprouted vegan protein on the market.
• By using a third generation process, we have created the best tasting vegetable protein on the market that has a silky smooth texture that blends well and tastes great compared with other chalky & grainy vegetable proteins.
• We use an old world process of combining the sprouted endosperm and the bran from Raw Sprouted Whole Grain Brown Rice. This unique process creates the first complete hypoallergenic Protein which is made up of all 9 essential amino acids and other non-essential amino acids in a perfectly balanced amino acid profile.
• Sunwarrior has a 98% Correlation rate to Mothers Milk and a 98.2% digestion efficiency making it one of the highest digestibility and efficiency ratings of any other protein sources (compared to whey and soy).
• Highest Net Protein Utilization score of any vegetable based protein and the highest ratio of amino acids converted to proteins.
• Sunwarrior is created with a Low Temperature natural Enzyme process that does not use any chemicals or acid hydrolysis (like most proteins do).
• Sunwarrior Protein is naturally rich in Vitamins and Minerals and contains high amounts of Antioxidants, Tocopherols, Tocotrienols and other essential nutrients — such as thiamin, riboflavin, niacin, phosphorous, iron and potassium.
• Using Sunwarrior Increases the efficacy and absorption of vitamins and minerals. There has been a direct correlation between the use of Sunwarrior Protein and the absorption of vitamins.
• Because Sunwarrior Protein is so digestible it can be easily assimilated by infants, the elderly and adults — The World Health Organization may be using Sunwarrior Protein in the future to feed malnourished individuals because of the hypoallergenic profile and superior absorption that Sunwarrior has been shown to have.
• There is currently a clinical trial which shows promise that Sunwarrior Protein aids in the absorption of vitamins in Aids patients. There has been a direct correlation between the use of Sunwarrior Protein and the absorption of vitamins in Aids patients where other proteins do not provide such synergistic affects during the intake.
• Weight Loss – Clinical studies in Japan have shown that by providing Rice Protein as a staple in a diet it can act as a weight control vehicle. This is especially because of superior absorption rates.
• Cholesterol – Clinical studies have shown promise that Sunwarrior has cholesterol lowering potential and the USDA is currently using Sunwarrior in trials to see if it may help control high blood pressure.
• Unlike the extraction processes of other proteins, our method of extraction uses neither chemicals nor acid hydrolysis. We only use Organic Enzymes during the process and our process is 100% Organic Compliant.

Are you wondering how the shake tasted?  It was really good.  I thought it would have an odd taste or be chalky, but it wasn’t.   It was a little hard to mix in a shaker, so I recommend a blender.  I liked the protein powder so much that I purchased some on Amazon.com.  No excuses for not properly refueling.

The protein powder comes in 3 different varieties – chocolate, vanilla and natural.  SunWarrior also has a new protein blend (Warrior Blend) that uses a combination of proteins: pea protein, cranberry protein & hemp protein.  The powder can be purchased on the SunWarrior website or on other online websites like Amazon.com.

Hopefully you had a chance to read the post my sister shared earlier this week on feeding gluten-free guests.  She sure fed us well while we visited!  The food was so good, that I wanted to share another meal that she cooked for us.  She made a recipe called “Paula Deen’s Goulash”, but changed some things around & made it her own. 

Here is my plate, just after I dug in.  I realized that I needed to capture how well the pasta held up during the cooking process.  We used Ancient Harvest quinoa pasta.  Many varieties of gluten-free pastas will not hold up to this much cooking, so use caution when purchasing.  I like Ancient Grain or Tinkyada for recipes that call for extended cooking. 

This dish was a hit with everyone (even picky Hannah and Jon!).  What a perfect meal for carb loading, too! 

Gluten Free Goulash

Ingredients:

2 lb. lean ground beef

2 large yellow onions, chopped

3 cloves garlic, minced

3 cups water

28 oz. can tomato sauce (check to ensure that it is gluten-free)

28 oz. can diced tomatoes

2 tbsp. Italian seasoning

3 bay leaves

4 tbsp. brown sugar

Salt and pepper to taste

2 cups Gluten Free Elbow Noodles (I used Ancient Harvest Quinoa Pasta)

Directions:

In a Dutch oven, sauté beef over medium-high heat until no pink remains. Break up the meat while sautéing. Spoon off any grease. Add the onions and garlic to the pot and sauté until they are tender (about 5 minutes). Add 3 cups of water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, brown sugar, salt and pepper. Stir well. Place a lid on the pot and allow this to cook for 15-20 minutes. Add elbow macaroni and stir well. Return the lid to the pot and simmer for about 30 minutes (add additional water if needed). Turn off heat, remove bay leaves and allow the mixture to sit about 30 minutes before serving.

psst….review to come soon!

A little side note – I was looking for a picture of Kelly on my laptop & found this one of us as kids!  LOL!  I am on the right, Kelly is on the left.  Okay, enough of the past.  Here is a current picture with baby Garrett:

And now, without further ado, here is Kelly:

As a person who does not have food intolerances, I think it can be easy to get overwhelmed when a guest comes to stay who does. My sister and her son, both with Celiac, are staying with us for a week for their spring break. While this used to be an anxiety-producing event because of the uncertainty about what to cook, I can now say that I can entertain gluten-free guests with confidence after adopting these three basic concepts:

1. Go with what you know:

I find it is easiest if you look for recipes you may already make that are naturally gluten-free and start from there. There are many idiosyncrasies in substitutions that can be daunting if you are not familiar with how they behave (Case in point: what is xanthan gum??), and so I try to avoid substitutions. I am sharing a recipe below that I made for our gluten-free guests last night, and I am happy to say that not only did everyone love it, no one got sick!! (Yes, this is always a bonus when entertaining!)

2. Watch for Cross-contamination

If you do not eat gluten-free, your kitchen likely has gluten everywhere, even after you have cleaned – from the crevices in a wood cutting board that you used to make yesterday’s sandwich, to the mayonnaise that may have collected stray crumbs from a double-dip of the knife. Just be aware of what has been there before this meal and keep the kitchen clean as best as you can; use a clean plate for your cutting surface, open a fresh jar of mayo –you get the idea. I also find it easiest if the entire meal is gluten-free, rather than just making something separate for the GF guests. That way, you know there is no gluten currently in the preparation area.

3. Read labels – When in doubt, leave it out!

There are so many things that are not obvious gluten offenders that the average cook may think are safe but could actually be dangerous. Just be sure to read the labels – if it says that something “comes from a facility that also processes wheat, etc.,” even though you can’t identify one specific ingredient containing gluten, consider it off-limits.

The most important thing is to cook with the confidence that you can prepare a gluten-free meal; just being aware is half the battle. Relax and enjoy your guests!

(picture courtesy of the bhg.com)

Roasted Pork with Blackberry Sauce

(recipe inspired by Better Homes & Gardens online)

Makes 6 servings

Prep: 20 Minutes

Marinate: 2-5 hours

Cook: 5 minutes

Roast: 425 for 40 minutes (until temperature has reached 155 degrees)

1 ½ lb. Pork Tenderloin

½ cup blackberry preserves, melted and cooled

½ cup white wine or pear juice (I used pear juice)

4 tbsp. white balsamic vinegar

4 tbsp. olive oil

4 tbsp. Dijon mustard

4 cloves garlic, minced

2 tsp. soy sauce

2 tsp. orange zest

1 tsp. snipped fresh rosemary

· Place tenderloin in zip-top bag. For marinade, whisk together preserves, wine/juice, vinegar, olive oil, mustard, garlic, soy sauce, orange zest and rosemary. Pour half of marinade over pork (reserving the rest for the reduction sauce). Seal bag and refrigerate pork for 2-5 hours, turning bag occasionally.

· Preheat oven to 425 degrees. Drain pork. Place meat on rack in shallow roasting pan. Roast 35-45 minutes or until slightly pink in the center (155 degrees)

· Meanwhile, for sauce, in small sauce pan, bring reserved marinade to boil and reduce to simmer. Simmer 5 minutes.

· Let pork rest for 10 minutes when finished roasting. Slice pork. Serve with reduction and steamed green beans and mashed potatoes.

The pork tenderloin & reduction was awesome!  I can definitely see making this at home for the family.

The Dietitian-Patient Relationship Critical to the Success of a GF Diet

 

I want to thank my friend Kim for trusting me to guest blog one day this week. I stumbled upon this blog by accident –a recurring theme in my journey in Celiac, as you will read later. Kim and I are both runners, and we both ran the Capital City Half Marathon last May (me much more slowly than her!) I ran the race to raise money for Team Gluten Free (from the National Celiac Disease Foundation). The shirt I wore during the race got Kim’s attention and we’ve been friends ever since.

(gotta love neon green!)

So, how did I get here? Well, just another happy accident in my professional life. About 3 years ago, I found myself somewhat embarrassed by my lack of knowledge and ability to provide good care for Celiac/GF patients who came to the small community hospital in which I work. Whenever I would have to do a diet instruction or get good GF meals up to patients, I always found myself scrambling and never feeling like I did a good job. Mentioning this to a Facebook friend, she said “Amy, you have to meet someone. Her daughter is 9 and has Celiac.” So I scheduled a lunch date, and found myself getting an education on Celiac that inspired me to do more.

I came home that night and told my husband “I think I just started a Celiac support group.” Over the next few months, I digested (pun intended) every book and magazine I could find. I spent time with the marvelous Mary Kay Sharrett from Nationwide Children’s Hospital. I scheduled our first support group meeting for May, 2010 and hoped a few people would show up, just to show the hospital I worked for that this was worth all the work. I had requested RSVPs for our first meeting, and when my list hit 45 people, I knew it most definitely was worth the work, and that a need in our area was finally being met.

Over the last 2 years, I have fallen in love–with the people in this group, with Celiac/Gluten Intolerance, and with the joy and fulfillment that being a dietitian can bring. What I LOVE about Celiac and teaching this to my clients–is how it truly changes lives. Clients feel better, get excited, go through joys and struggles, and develop a relationship with me and with each other.

That relationship with your dietitian is what I want to talk about today. So many times, I read on blogs how dietitians aren’t as helpful to Celiac clients as they could be. While this is always a little disappointing to read, to be fair, Celiac is a very specialized area of dietetics. And it’s also still an emerging area. Just 15 years ago in college, I was told I would never see Celiac in clinical practice. Boy, how times have changed! And so many dietitians just simply don’t have the comfort level and experience they need to effectively counsel these patients. This can leave patients feeling like they didn’t have a good experience or didn’t leave their appointment with the tools they needed.

Just as you would choose a physician who specializes in Celiac, I think it’s very important to find a dietitian who does as well. This dietitian may not be at your local hospital unfortunately. So it may require some commitment to travel (hopefully a short distance) and to really research whom you want to see. Websites like the Gluten Intolerance Group, G-Free Connect, Gluten Free Dietitian, and the Academy of Nutrition and Dietetics, all have listings of dietitians who provide counseling to those with Celiac disease. I strongly encourage you to utilize one of these listings when selecting a dietitian. Dietitians who list themselves on these sites have made a commitment to stay up on the latest research and are utilizing evidence-based guidelines in counseling and practice. If you can’t find one close to your area from these listings, ask around at your local Celiac support group.

Finding the right dietitian can make the difference between getting off on the right foot with Celiac or not. Finding someone who is committed to your success and is willing to establish a long-term professional relationship is key. Do your own research and ask your physician for a referral to the person who will be able to give you what you need to be successful.

Hey, I’m doing a webinar on weight management and the Gluten Free diet on April 18th! I’d love to have you listen in. It’s FREE and will be available on the National Foundation for Celiac Awareness. You can register here!

You can also check out our support group’s website. We meet the 2^nd Monday of each month here in Bellefontaine (about an hour from Columbus). You can also check out my website. It’s just getting started, but more content will be added every day!

Thanks, Amy, for taking the time to share such important information with all of us!

Topricin is a pain relief & healing cream.  It seems that I have some sort of ache & pain a few times a week, usually due to my increasing mileage and/or strength training.  These come with the territory, so when Topricin contacted me to see if I would be interested in sampling their products, I said “YES!”

More about Topricin:

Topricin® is the culmination of many years of research in the area of regulated natural medicines. The result is a line of pain relief products for the whole family that work with no side effects. Our patented topical formula aids in the healing process by improving blood flow to the injured tissue and draining toxins and fluids that build up as a result of injury or painful ailments like arthritis. Unlike many other over the counter pain relief creams and medications that just mask symptoms, Topricin® stimulates the body’s desire to heal the damage that is causing the pain. Whether for muscle pain, joint pain, soft tissue pain or injury, Topricin® is often the first treatment that doctors, chiropractors and physical therapists recommend. An FDA-regulated over the counter medicine, Topricin® is the leading natural therapeutic brand.

Doctor-recommended Topricin® is called “a miracle treatment” by doctors and patients alike. It works because it doesn’t just mask the pain. Topricin® uses no volatile oils such as camphor, menthol, or irritating chemicals and can be used as many times a day as needed with no fear of overuse or interference with other medications.

Effective For:

• Arthritis
• Back pain
• Bruises
• Bursitis
• Fibromyalgia
• Minor burns
• Sciatica
• Scrapes
• Sprains
• Strains
• Tendinitis
• Carpal Tunnel Syndrome

Then, just when I thought it couldn’t sound any better, I saw that they also had a foot therapy cream:

Podiatrist-recommended Topricin® Foot Therapy Cream is specially formulated to relieve foot and ankle pain. It offers soothing treatment for swelling and soreness and effectively treats dry, cracked skin. Whatever the reason causing you to have aching feet, this fast absorbing, paraben-free formula will get you back on your feet in no time.
Learn more
Effective For:

• Achilles Tendinitis
• Bruising
• Gouty Arthritis
• Heel Pain
• Impact Injuries
• Leg Cramps
• Nerve Pain
• Neuromas
• Overuse
• Planar Fasciitis
• Sports Injuries
• Sprains
• Strains

After all of my issues with plantar fasciits and neuromas, I think that this product may have been designed for me.  I have been going to weekly ART (active release technique) sessions for my plantar fasciitis and metatarsalgia and while that does help, adding the foot cream to my regimen can’t hurt.  I have been using it a couple of times a day for the past few days & have noticed a difference.  I need to really use it the recommended 3-4 times per day regularly to see where that gets me.

I have also been using the original cream on my low back/glute that has been tight/sore and I have definitely felt better when I use the cream than when I don’t.  I read the page about “Why Topricin Works” and was specifically interested in the fact that it doesn’t mask the pain symptoms, but it stimulates healing so that the damage that is causing the pain is healed.  Topricin is odorless (thank goodness!), won’t stain your clothes, safe for diabetics and kids (there is a kids version).  The ingredients can be viewed here.

Topricin can be found in select stores across the world.  Click here to find the location nearest you.  My mom went in search of some the other day for her back/leg pain and while Publix didn’t carry it, the pharmacy was willing to order it in.  If you are having trouble finding it, consider asking your pharmacist to do the same.  It can also be ordered online.  Topricin Pain Relief and Healing Cream is available in a convenient 2-ounce tube (MSRP $16.95) that is just the right size to store in a backpack, gym bag or glove compartment. The product is also available in two larger sizes: 4-ounce jar (MSRP $24.95) and 8-ounce bottle (MSRP $39.95).

Have you tried Topricin before?  If so, what did you think?

***Please get any pain that is severe or lasts longer than a few days evaluated by a doctor.  I feel comfortable treating my aches/injuries this way because I am under the care of a doctor.

****The products reviewed in this post were sent to me free of charge for review purposes.  The opinions in this post are mine and have not been influenced by anyone or anything. 

Don’t forget to enter the giveaway to win a copy of Elizabeth Barbone’s new cookbook: How to Cook Gluten-Free.

We travel a few times a year, each time being roughly 1-2 weeks.  I used to pack bags & bags of gluten-free replacement foods to bring with us.  I guess I was afraid of going hungry, though now that I look back, I know that I was probably overdoing it.   A mainstream grocery store has all the food you need, even without taking into account gluten-free replacement products.

• meats
• fresh produce
• rice
• potatoes
• dairy products
• eggs
• spices/herbs
• wine

I try to map out grocery stores & gluten-free friendly restaurants before we leave town.  Having this information with us makes me feel a lot more comfortable.  Over the years I have trimmed down to one bag and a cooler with food that we eat along the way.  Yes, there are usually plenty of options on the road, but I prefer to save time & money by eating home-packed lunches.

There are also many gluten-free apps available for both iPhone and Android phones with information on the location of restaurants that are gluten-free friendly.  Always make sure to follow up with the current staff to ensure the practices are still in place, as management can change from the time the app was published.

[polldaddy poll=6043885]

Don’t forget to enter the giveaway to win a copy of Elizabeth Barbone’s new cookbook: How to Cook Gluten-Free.

Looking for a different way to enjoy granola with your breakfast?  I find myself getting into a breakfast rut, but these gluten-free granolas from Twenty-4 Zen certainly add a tasty twist! 

These are just 2 of the 3 varieties – the third is “Haute Chocolate”.  The “Haute Chocolate” is the newest variety & the packaging hasn’t been finished yet. 

Lemon Ginger Granola – Ingredients: Gluten-free Oats. Almonds. Expeller Pressed Canola Oil. Agave Syrup. Brown Sugar. Lemon peel. Lemon Oil. Ginger. Nutment. Salt.

Nutritional Facts:
Serving Size 1/4 cup. Servings per container about 12. Amount per serving; Calories 120. Calories from fat 5.
Total Fat 6 g. Saturated fat 0. Trans Fat 0. Cholesterol 0 mg. Sodium 50 mg. Total Carbohydrate 15 g. Dietary Fiber 2g. Sugars 5g. Protein 4g. Vitamin A 0%. Vitamin C 0%.
Calcium 4%. Iron 8%.

Mild Chili Mango Granola – Ingredients: Gluten-free Oats. Almonds. Dried Mango. Pumpkin Seeds. Sunflower Seeds. Brown Sugar. Agave Syrup. Expeller Pressed Canola Oil. Natural Vanilla Flavor. Salt. Chili Powder. Cayenne Powder. Citric Acid.

Nutritional Facts:
Serving Size 1/4 cup. Servings per container about 12. Amount per serving; Calories 130. Calories from fat 6.
Total Fat 6 g. Saturated fat 0. Trans Fat 0. Cholesterol 0 mg. Sodium 50 mg. Total Carbohydrate 14 g. Dietary Fiber 2g. Sugars 5g. Protein 4g. Vitamin A 4%. Vitamin C 0%.
Calcium 2%. Iron 6%.

All 3 of the granolas have unique flavor combinations & textures that left me wanting more.  If I had to choose a favorite, I think it is the Mild Chili Mango.  I ate these straight out of the package, but they would be great with a touch of almond milk drizzled over the top or paired with Greek yogurt.  More about the granola:

Twenty-4 Zen Granola is a balancing, harmonizing granola for those who seek nirvana. It fuses a burst unexpected flavors with gluten-free oats carefully roasted in small, hand made batches. Nature’s treasures of pepitas, sliced almonds, piquant ginger, slightly tart lemon, a sweet zing of mango and chili pleasantly surprise even the most sophisticated palate. Crunch with Intention.

The oats in the granola are from Bob’s Red Mill, though they are switching to a certified gluten-free producer.  The granola is produced right here in Columbus, Ohio!  How cool is that?  The granola can be purchased right from the Twenty-4 Zen website.  They take Paypal in addition to credit cards. 

I am flattered that I have the pleasure of being a part of the How to Cook Gluten-Free “Pizza and Pasta Cookalong” with Elizabeth Barbone.  I have known Elizabeth for several years now. I believe that we “met” on a Yahoo group for those following the gluten-free diet, if I remember correctly.  Elizabeth has a new cookbook due to be released on March 16th, just a few days from today.

I have drooled over Elizabeth’s recipes for years and couldn’t wait to make the “Powdered Sugar Doughnut” Muffins once I read the recipe.  Jon is always asking for a baked sweet treat, so I knew that he would be pleased to come home from school to these.  The ingredients were all things that I had already in my pantry, which makes it much more likely that I will make these again.

Powdered Sugar Doughnut Muffins

Dry Ingredients
3/4 cup white rice flour
1/2 cup cornstarch
1/4 cup sweet rice flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Wet Ingredients
3/4 cup milk
1/4 cup vegetable oil
1 large egg
1 package (1 pound) powdered sugar
1. Adjust oven rack to the middle position and
preheat the oven to 350ºF. Lightly grease the
cavities of a mini muffin pan with nonstick
cooking spray.
2. In a medium bowl, whisk together the dry
ingredients. Add the wet ingredients and whisk
to combine. The batter will be thin.
3. Fill the muffin cavities about half full. Bake for
20 to 25 minutes, until the muffins are golden
brown.

4. While the muffins are baking, fill an 8-inch
square baking dish with the powdered sugar.
5. Remove the muffins from the oven and
working in batches, place them directly into
the powdered sugar. Gently roll the muffins in
the sugar to cover them. The steam from the
hot muffins will make the sugar stick to the
muffins. Remove the muffins from the sugar
and tap off any excess. Transfer the muffins
to a wire rack to cool. Store in an airtight
container for up to 3 days or freeze for up to 1
month.
Makes 24 mini muffins

My recipe notes:

I used mini and full size muffin pans – the full size turned out much better and would be perfect to fill with a custard or jelly.

The recipe called for removing the muffins right away & tossing in the powdered sugar; I found they held together better if I waited 5 minutes.

Jon adored these!  He originally came home from school upset that I hadn’t made Crispy Rice Treats, but quickly quieted down once he shoved a few of these in his mouth.  I believe he used the words “freakin’ awesome” to describe them.

Now comes the fun part – one lucky reader will win a copy of Elizabeth Barbone’s new book: How to Cook Gluten-Free: Over 150 Recipes that Really Work.  Just follow the directions below to enter to win.

Continue reading →

With the weather warming up, all I want to do at the end of the day is sit out on our patio/deck & drink refreshing cocktails.  Since I don’t think downing multiple cocktails each day is probably the best idea, I have been experimenting with “mocktails”.  They are just as refreshing, lower in calorie and you can still drive safely after more than one of them. 

My latest creation is based on a simple vodka and cranberry, minus the vodka.  

I use La Croix pure sparkling water with a splash of 100% cranberry juice and a fresh lime.  For this particular drink, I used the lemon version of La Croix, though I would love to try the new coconut variety in this!  I can see using the coconut with pineapple juice!  YUM!  The La Croix Facebook page is full of mocktail recipes and a coupon for $1.00 off of a 12-pack. 

Mocktails are also great options for big “drinking holidays” so that you can still feel like you are part of the celebration without the effects of alcohol. 

Do you have a favorite go-to mocktail?

Winner of the So Lucky Gifts “So Active” box.