Happy Thanksgiving!

Today I am starting my day with a 4 mile race with 4000 of my closest friends out in Dublin, Ohio!  Nothing like burning off some of your turkey dinner before you eat it, right?  One of the main things that drew me to The Flying Feather Four Miler is the swag.  Yes, there is a medal, which certainly doesn’t hurt.  What girl doesn’t like a little bling?  The best part about this race is that all participants over the age of 21 get a bottle of wine when they finish!  Yes, you read that right – bottle of wine.  Sure, I could have bought a bottle of wine cheaper than what I paid to enter the race, but what about my medal and long sleeve tech shirt?  Plus the added bonus fun of running with friends! 

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After my race I will head home to help prepare a meal devoid of gluten except for Aaron’s beloved crescent rolls.  My mom and step dad, Joe, will be bringing the turkey & pie and we will be making the mashed potatoes and cornbread sausage stuffing.  Drinks will then be served after sundown on our new patio with a fire in the fire pit!  Gluten-free s’mores anyone?  This could just become a new Thanksgiving tradition!

10 Things I Am Thankful For

  1. Family – My livelihood
  2. Aaron – Yes he is part of family, but he is also an amazing husband, and for that I am extremely thankful
  3. Health – I will never take this for granted.
  4. A roof over our heads
  5. Friends
  6. The gluten-free diet
  7. Running – I thank God every day that I can run.
  8. MIT (amazing group for marathoners – or half marathoners – in training)
  9. The weather recently – I’ll take this year round, thank you. 
  10. The Muppets – They have been making me giggle since I was a child and their new movie comes out today!  I am happy to be able to share them with Hannah.

What are you thankful for today? 

Menu Plan–Thanksgiving Week 2011

Crazy week begins today!  I started it out with a venti coffee from Starbuck’s, so I hope I can keep motoring on.  Tons to do, as always, but as I said in my newest post on Celiac-Disease.com today, focus on family & friends, not perfecting the impossible.

Last year I made the turkey and pies; this year my mom has generously taken that over & will be bringing them to our house.  The turkey is from a local farm – free range & organic.  This will be our first year straying from the “Butterball” or grocery store turkey.  I can’t wait to let you all know how it is!  She will also be bringing her homemade pumpkin pies made with fresh pumpkin.  I was able to sample the one she brought last month & thought I had died & gone to heaven.  Good thing I am starting out Thanksgiving with a 4 mile turkey trot!  Want to know the best thing about the race on Turkey day?  The finish line swag includes a bottle of wine!  Score!

Sunday – Chipotle (can’t get enough of that brown rice!)

Monday – Pasta with marinutta sauce, steamed broccoli & salad

Tuesday – Homemade burrito bowls and salad

Wednesday  – Burgers, sweet potato puffs, sugar snap peas & salad

Thursday – The big day!

Friday – Leftovers

Saturday – Leftovers

Baked Goods

Coffee cake

Cookies


If you missed my “How to Survive the Holidays” series, you can view part 1 and part 2.


Vote in a poll about your favorite Thanksgiving foods.


Will you be traveling this week?  Running around like a crazy person?  Remember to take time for YOU!

Kim

I Must Dance…

If you have been a reader for a while, you are well aware that I am easily amused and sometimes feel the need to break out into a happy dance when I find new gluten-free products & such.  We have had a crazy busy week and I have not been feeling well due to a sinus infection, so meals have been pieced together.  I ran out to Chipotle on Thursday night to pick up dinner and was inspired to break out into a happy dance when I found a new offering:

Brown rice!!

I will always choose brown rice over white, when available, so this new discovery made my heart grow just a little bigger the other day.  As if I didn’t already have a Chipotle problem! 

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If you haven’t had a chance to give Chipotle a try, you really must do so.  Not only do they have locations across the US, but they do a great job of taking care of those with special diet needs. 

I know some people worry about the risk of cross contamination with Chipotle due to the flour tortillas.  While that is a valid concern, I do want to share that we eat at Chipotle more than we should and have yet to encounter an issue.  I don’t recommend calling, faxing or ordering from the Chipotle iPhone app, as it is best to be there in person watching over your order. 

The brown rice was every bit as good as the white rice.  It had also been made with cilantro and tasted like the white version, but heartier!  I would have snapped a picture, but I was cranky & hungry, so it was more important to get the food into my belly at that point in time. 

Check out the benefits of brown rice over white:

Why Brown–But Not White–Rice is One of the World’s Healthiest Foods

The difference between brown rice and white rice is not just color! A whole grain of rice has several layers. Only the outermost layer, the hull, is removed to produce what we call brown rice. This process is the least damaging to the nutritional value of the rice and avoids the unnecessary loss of nutrients that occurs with further processing. If brown rice is further milled to remove the bran and most of the germ layer, the result is a whiter rice, but also a rice that has lost many more nutrients. At this point, however, the rice is still unpolished, and it takes polishing to produce the white rice we are used to seeing. Polishing removes the aleurone layer of the grain–a layer filled with health-supportive, essential fats. Because these fats, once exposed to air by the refining process, are highly susceptible to oxidation, this layer is removed to extend the shelf life of the product. The resulting white rice is simply a refined starch that is largely bereft of its original nutrients.

Our food ranking system qualified brown rice as an excellent source of manganese, and a good source of the mineralsselenium and magnesium. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. By law in the United States, fully milled and polished white rice must be "enriched" with vitamins B1, B3, and iron. But the form of these nutrients when added back into the processed rice is not the same as in the original unprocessed version, and at least 11 lost nutrients are not replaced in any form even with rice "enrichment."

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Have you tried the brown rice at Chipotle yet?  I may have to go back again this weekend to make sure I gave you guys an accurate report of the new rice. 

“Tell Me About Yourself” Blog Award

First I want to send a big “THANK YOU” out to Grace at Gracefully Gluten-Free for nominating my blog for this award.  Since I love to chat, I figured it would be fun to participate and then nominate some of the other blogs that I frequently read. 

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Here are the rules:

The Rules:

1. Thank the person who gave you the award.

2. Reveal seven things about yourself.

2. Pass the award on to 15 other bloggers.  Leave a comment on each blog, telling them that you’ve nominated them for this award.

Easy enough, right?

1.  I have a really nice Canon Rebel DSLR camera and don’t know how to use it to its full capacity.  LOL!  In my spare time I would love to take a photography class (what spare time?)

2.  I am a Nervous Nelly, which makes me an overprotective mom.  Jon learning to drive is very rough on me, especially as a passenger!  I need a brake & steering wheel on my side of the car.

3. I am 5 ft 7 inches tall.  My childhood doctor estimated that I would be 5ft 10in to 6 ft. tall.  This was based on my height in kindergarten where I was approximately one head taller than my classmates. 

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4.  I love to discover new gluten-free products and restaurants! 

5.  I love to read.  I used to read mostly mystery thrillers, but over the past few years I have begun to read all kinds of books. 

6.  I would love Bob Harper to come kick my a$$ in a workout. 

7.  I like ketchup on my gluten-free macaroni & cheese.

My list of nominated blogs (in no particular order):

1.  Mile 26 And More

2.  Ginger Lemon Girl

3.  Healthy and Sane

4.  Jenn Cuisine

5.  Jessica’s Training Blog

6.  Food Embrace (formerly Off Her Cork)

7.  The Sensitive Pantry

8.  Gluten-free Fitness

9.  Words to Run By

10.  Jill Will Run

11.  Gluten Hates Me

12.  No Gluten, No Problem

13. I Can Walk as Fast as You Can Run

14. Mile Posts

15. Gluten Free Easily

Recipe: Thanksgiving Leftover Turkey Sandwich

With the Thanksgiving holiday quickly approaching, I have been itching to find ways to eat the leftover turkey.  I know this may seem odd, as there is no leftover turkey yet, but I am anticipating leftovers, as we have never not had them.  I wanted to get creative this year and mix things up.  Yeah, turkey soup and mashed potato bowls are great, but I wanted to create a unique turkey sandwich.  I didn’t want anything complicated, just a different way to enjoy the fruits of our labor from Thanksgiving day. 

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Thanksgiving Turkey Sandwich

  • 2 slices Udi’s Cinnamon Raisin Bread
  • 2 tsps. Earth Balance coconut spread (butter or margarine can be substituted)
  • 1-2 ounces leftover turkey, thinly sliced
  • 1 slice Swiss cheese
  • 1-2 tsps. apple butter or Trader Joe’s apple cranberry butter (you could even use leftover cranberry sauce here)
  • 3-4 ultra thin slices of apple (I prefer Honeycrisp for the crunch factor)

1.  If your bread is frozen, warm slightly in the microwave and spread with butter or margarine. 

2.  Spray a frying pan with Pam and warm to medium.

3.  Place bread, butter side down in pan.  Layer with turkey, apple butter, apple slices, cheese and top slice of bread. 

4.  Cook evenly on both sides until bread is brown and cheese is melted. 

5.  Slice & enjoy!

Notes
  1. I used deli turkey for recipe testing purposes.
  2. Watch the bread closely while it is in the pan – the sugar in the raisins can make it burn.
  3. This recipe can easily be doubled, tripled, etc.
  4. Not a fan of raisins?  Use one of Udi’s other gluten-free bread options: white, whole grain, or millet-chia.

I instantly fell in love with this combination!  The sweet & savory combination really came together nicely and the crisp apple slices were the perfect addition to the melty cheese.  I can’t wait to make this again!

**The bread used for review purposes in this recipe was sent to me free of charge. 

Kim

Tidbits

First things first.  I was going to do a “Wordless Wednesday” post, but as you all know, it is close to impossible for me to post a picture without “talking”.  Instead I decided to write a post with a lot of little tidbits of information, starting with the winners of the Riceworks giveaway.  I have sent an email to each of the winners listed below, so if you are one of these people, please make sure to respond back to me. 

Entry #11Brenda

Entry #5Laura Hanley

Entry #32Cheryl Free

Entry #22Sara W

Entry #14Colleen Mars


Katz Gluten Free is offering a one-day, $5 flat rate shipping deal!  Stock up on goodies for the holidays or order a free sample pack & just pay the shipping!  If your order is over $30, shipping is free! 

(source)


Amy’s Kitchen has introduced new gluten-free sandwich rounds!  They are fantastic!  Check out my review of them here

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As part of the Foodbuzz Tastemaker Program, I received a coupon for a free Sabra product.  I picked up a package of the Classic Hummus to sample.  I had plans to smear the hummus on a quesadilla with some chicken or a Sunshine burger, but someone, ahem, Aaron, devoured the container before I was able to!  He said to make sure to mention that the hummus was so good that he ate it all in one sitting and didn’t share it with anyone else!  LOL!  Fortunately I have tried the Sabra hummus before, so I know that it is very good. 

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Sabra has many different varieties of hummus:

In addition to hummus, Sabra also makes salsa, guacamole & some side dishes.  Here is what the FAQ had to say about the gluten-free status:

ARE SABRA’S PRODUCTS GLUTEN-FREE?

All of Sabra’s products meet broad standards of gluten free content of <20 ppm.

Sabra products can be purchased in grocery stores across the US


I started reading a new (to me) book the other day titled “The End of Normal” by Stephanie Madoff Mack.  I didn’t realize when I started reading what it was about, but quickly figured it out.

An explosive, heartbreaking memoir from the widow of Mark Madoff and daughter-in-law of Bernard Madoff, the first genuine inside story from a family member who has lived through — and survived — both the public crisis and her own deeply personal tragedy.

To be honest I didn’t follow a lot about what went on with Bernie Madoff.  Sometimes the news is overwhelming and I choose to live in my bubble world.  There are definitely times when I pay more attention, but this was not one of those times.  I bet you are wondering why I am writing about this, right?  Well, as I was reading last night, I discovered that Mark Madoff (son of Bernie, late husband of Stephanie) was on a gluten-free diet because he had Celiac Disease!  I had no idea.  Just thought that was a Gluten-Free is Life newsworthy tidbit.  I am about 4 chapters in and it is a pretty good book.  Probably helps that I didn’t really know the whole story of what went on, right?


Happy Wednesday!

Kim

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Race Recap: Buckeye Classic 10K

This past Sunday I ran a 10K race at Highbanks Metro Park.  Highbanks is notorious for the hills, which some have deemed “the cliffs of insanity”.  Some of the trail is paved, but most of the hills are dirt and gravel with fallen leaves scattered about.  The Buckeye Classic 10K is a race I have been hearing about for a couple of years, but was not able to run until this year for various reasons.  This race was made even better by the meet up of some friends from the Daily Mile Columbus group – RUN DMC.

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I had been running one of my runs per week at Highbanks to prep for the hills.  I had no intentions of “racing” this race, but just having fun.  If you know me, you know how well that worked out, right?

Jessica & me before the race:

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After warming up for a mile and taking pictures, we lined up at the start.  The weather was uncharacteristically warm for November in Columbus – 55 degrees.  WHAT?  No gloves, no ear muffs and shorts.  Love it!  The wind was a force to be reckoned with, though.  20 MPH winds make for tough finishes when they are coming right at you.

At 9:00 AM, we were off!  I started out way too fast, as per usual.  I will never learn.  I didn’t fret too much, though, this was “only” a 10K, not a half or a full marathon (ha…again, never underestimate going out slower than you think you should – it will always pay off).  Also, since this was run on a trail, it was tough to weave around the other runners.  I wanted my own space, so I passed some people.  First mile 9:08 – I managed to reel it in a bit.

Mile 2 started the hills.  I named the first hill in the race “the hill of death”.  It was steep and seemed to go on forever.  My pace obviously slowed and this mile was run at a 9:43 pace.

Miles 3-5 were up and down and even included steps.  It is sick when you think that running up steps is easier than the hills you are running, right?  If it wasn’t for another RUN DMC friend right in front of me on the hills, I may have slowed even more.  Thanks to Alissa for powering up them and I was just putting one foot in front of the other.  We occasionally passed each other back & forth.  I was thrilled when we started coming down the hills and couldn’t wait until we hit flat ground again.  Little did I know what was waiting down there.  Pace – mile 3 9:32; mile 4 9:30; mile 5 9:03.

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This is me coming down out of the hills onto flat ground.  See the smile on my face?  It turns out that it wouldn’t be there for long.  LOL!  As soon as we were out of the shelter of the hills & woods, we were hit with strong winds.  I would estimate they were about 20 MPH, but I am not a meteorologist.  As we were coming along the final stretch it felt as I was standing still, though I was still working very hard.  I knew that I was at or above my maximum heart rate, as I felt like puking.  Somehow mile 6 ended up being run at a 8:59 pace – my legs were toast by this point!  Alissa came back up behind me at the very last minute and we sprinted in together!  It was great to cross the finish line with another RUN DMC friend!!  I sure hope someone got a picture of that!

I ended up finishing in 57:37!  My secret goal (that wasn’t really a goal…LOL) was to finish in under an hour.  I finished 175th out of 452 total people, 22nd in the 30-39 female group and 12th in the 35-30 female group.  My previous 10K PR was run on a flat course – 53:22, so I didn’t have a chance in hell of hitting that.  I can’t wait to run this race again next year!  Serious hill training must commence before that, though.

I concluded my day yesterday with yoga, though it took everything I had to drag myself there.  I was sound asleep when my alarm went off at 4:30 in the afternoon.  I knew I had to go to stretch out my legs or I would be paying for it all week.  I am thankful that I got up and went to class.  Not only did my legs feel fantastic afterwards, but my headache was gone, too!

 

Weekly Menu Plan–November 14, 2011

I promise it is November, though it certainly doesn’t feel like it.  Today the high is 70 and it is raining.  Yesterday was equally as mild, though super windy.  I’ll take warm & rain over cold & snowy/icy any day.  I am still feeling kind of icky due to sinus issues that I am sure the weather is not helping.  The up & down temperatures seem to mess with my head.  I started to use the neti pot again, so that should help. 

Another busy hockey practice and meeting week.  While I am looking forward to Thanksgiving & Christmas, I think I am looking forward to the break in routine more. 

Sunday – Pei Wei for the family after yoga.  I had a salad w/ Sunshine burger.  I was tired and just wanted to go to bed.

Monday – Rotisserie chicken, baked potatoes, steamed broccoli & salad

Tuesday – Easy enchilada bake, corn & salad

Wednesday – Grilled chicken alfredo over Schar gluten-free pasta, roasted green beans and salad

Thursday – Breakfast for dinner and fruit salad

Friday – Make your own pizza and salad

Saturday – Burgers, sweet potato puffs, roasted asparagus & salad


Last week I finally had a chance to make the pumpkin brownies I was craving.  Check them out here!

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If you missed my “Surviving the Holidays” series, check the posts out here & here


Today is the last day to enter the Riceworks giveaway

Holidays & How to Survive Part II

Now that we have discussed the social side of the holidays, it is time to discuss the behind-the-scenes part – food.  If you are visiting family or friends for the holidays, planning meals can be a little harder than if you were hosting the meal yourself. 

First order of business is to find out what the host is planning to serve.  Ask what you can contribute to the meal.  If there won’t be many gluten-free options, make sure to bring something to share that you can eat, even better if it is a casserole or something substantial that will fill you up.  If it seems that the meal will be a cross contamination nightmare, consider bringing a meal you prepared at home to warm up at your destination.  Make your own version of your holiday meal at home and assemble your plate before you leave.  This option may not be possible if you are traveling a long distance or staying in a hotel.  If it seems that I won’t be able to eat most of the food being served and logistics prevent me from bringing my own meal, I will either eat before I go and enjoy a cocktail or coffee or I will eat a protein bar and then nibble on veggies or salad.  I always have bars, almonds or dried fruit stashed in my purse for emergencies.

If you are hosting, you have a lot more control.  If you can, make the entire meal gluten-free and your problems are solved.  It really doesn’t cost that much more to do it this way.  Cranberry sauce is cheap or easy to make from scratch.  Stuffing can be made out of cornbread or rice, which are both less expensive than using gluten-free bread.  Pies can be made crustless (check out Shirley’s crustless pumpkin pie) – not only are they gluten-free, but healthier & lower in calories!  Gravy can be thickened with cornstarch instead of flour, which is the way my grandmother always did it!  Skip the bread at the meal – it only fills you up and takes up space that can be filled with pie! 

Focus on friends and family and not so much on food.  Play board games or put some jigsaw puzzles together.  Consider making a list of questions in your head to ask your friends and family so that you learn one new thing about each person that you didn’t know before.  Breathe.  Remember to be thankful for all that you have.   


Don’t forget to head over to enter my

Riceworks giveaway.  The giveaway runs until Monday, November 14, 2011 at midnight.

Holidays & How to Survive Part I

The holidays are quickly sneaking up on us.  Thanksgiving is now only 13 days away.  I mostly know that because the new Muppet Movie – The Muppets – comes out on Thanksgiving, not because I am prepared for the holidays.  While the holidays are a great time to reunite and spend time with family & friends that we have not seen much of through the year, it is also a time of stress.  Stress can lead to overeating, drinking too much and being downright cranky.  Add trying to eat gluten-free safely to the mix and you may be ready for a vacation come January 1st. 

I received an email yesterday that caught my attention.  Specifically, this sentence:

How to Survive Holiday Gatherings and Avoid an Aneurysm

I had to giggle a little at first, then I thought that maybe I should read it.  Once I read it, I thought it may be worth sharing with you all.  It does have some good advice in it when it comes to dealing with other people.

How to Survive Holiday Gatherings and Avoid an Aneurysm
Tough Love Author Shares Tips for Disarming the Debbie Downers

For those of us from families built on Debbie Downer DNA, there’s only one direction a mood can go during holiday get-togethers and that’s down.
Sure, the running negative commentary, bubble-bursting barbs and rampant self-pity were funny coming from comedian Rachel Dratch on “Saturday Night Live’s” Debbie Downer sketches. But few of us can foresee our own Negative Nancys giving us a good belly laugh.
Whether you’re the smiley face among frowners, or a bit of a Depressing Dan yourself, there are tricks you can use to keep the table talk from getting lethal, says Paula Renaye, a professional life coach and author of The Hardline Self Help Handbook, “You can take control simply by thinking about what you choose to say – or not say,” Renaye says. “If you hear yourself criticizing, judging or complaining, you’re part of the problem. Happy, self-respecting people don’t find it necessary to dump on others to make themselves feel good.
“If someone else is the problem, simply don’t give them the ammunition they need,” she says. Instead try these tactics:

  • Do not say anything negative. Period. And no one-downing! One-downing is the opposite of one-upping. It’s the art of coming up with something worse when someone else talks about their problem. No matter what negative thing anyone says, or how much you agree with it or don’t, resist the urge to respond with a negative. Instead ….
  • Dodge, distract and detour. Turn things around with a question — a positive one. If you need to, make a “happy list” of questions before you go, so you’ll have some at the ready. And remember, there’s no law that says you have to answer a question just because someone asked it. With negative people, it’s best if you …
  • Do not talk about yourself. The only reason negative people care about what you’re up to is because they want something to ridicule, brag or gossip about to make themselves look or feel good. Don’t go there. Whether you just filed bankruptcy or won a Nobel Prize, keep it to yourself. No good can come of it. None. And why do you need to chatter like a chipmunk about yourself anyway? Might want to think on that one, too. Better to find some praise for someone else than to expect someone to praise you.
  • Do not share your woes. Even if you’re in a tough place and could really use a shoulder to cry on, don’t start laying your woes on a Negative Nell. Even in a weak moment, when you’ve had a terrible day, talking about it with a negative person is a bad idea. You might get a microsecond of sympathy, but that’s only so they can launch into telling you how much worse they have it. So, no talking about yourself unless you want to be the talk of the party, the family and the town.
  • Do your homework and become like Teflon. Think of the times people said things that made you feel bad or made you feel the need to defend or explain yourself. If you want to avoid going down that trail again, start hacking away at the jungle of your own emotions. Get over needing anyone’s approval or blessing. If you are still waiting for negative relatives to validate you, you’re in for a long wait. Don’t set yourself up to be miserable. Get over it and go prepared.

Once you get all of that down, make sure you are prepared.  Part II will be coming up soon and will detail how to “holiday” safely gluten-free without feeling like a burden to your hosts.



Don’t forget to head over to enter my Riceworks giveaway.  The giveaway runs until Monday, November 14, 2011 at midnight.

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