Archive for February, 2010

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Chef to Plate Celiac Awareness Project

Sunday, February 28th, 2010

May is Celiac Awareness Month!

The Gluten Intolerance Group of North America, one of the foremost leaders in America supporting folks with gluten intolerance and Celiac and raising public awareness of these topics, unrolls their 2nd Annual Campaign. The Chef to Plate Campaign helps spread awareness of Celiac Disease and gluten intolerance to restaurants through dining. They estimate this simple campaign reached 1.6 million people last year! Ways you can participate:

  1. Send the GIG restaurants with gluten-free menus you frequent and trust. They will send them an invitation to participate. Click HERE to sign up your restaurant. Or send complete information to rebecca.powell@gluten.net to recommend your favorite restaurants with gluten-free menus.
  2. Help distribute the campaign materials to restaurants in your area. GIG will send you all the information and the participating restaurants. All you have to do it hand-deliver the materials to the restaurant before May 1st. Click HERE to sign up.
  3. Spread the word about this campaign to the public.

Restaurants loved participating last year. Please help the GIG spread awareness about gluten intolerance.

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What is a Health Coach, Anyway?

Sunday, February 28th, 2010

What is a health coach, anyway, and how can you benefit from having one? Health coaches offer guidance for simple, health-promoting changes to your diet and lifestyle, and help you learn to deal with the practical and emotional aspects of implementing those changes for good. With the right health coach, you can heal and prevent most illness.

Take a look at some of the recent press around Health Coaches:
• Dr. Mehmet Oz speaks on CNN about the need for health coaches in America.
• ABC News reports on health coaching – what it is and how it can help you.
• Dr. Andrew Weil’s Self Healing magazine reports: “When athletes want a competitive edge, they hire a private coach to monitor their progress. When it comes to your health, using this mindset could also be beneficial. Health coaches are increasingly being hired by corporations to help employees stay healthy and by individuals seeking to improve well-being. For some, these coaches offer assistance in managing dietary constraints (due to conditions such as celiac disease or diabetes), and for others, they might focus on teaching stress-reduction methods. In some ways, the health coach picks up where your physician left off, helping you implement wellness strategies suggested after a check-up or diagnosis.” In the article, Integrative Nutrition graduate Christi Collins recommends finding a coach who has received training from a reputable program, and whose personality resonates with your own.
• CBS News reports: “Congress will miss the boat if it ends up perpetuating a system that reacts to illness rather than preventing it. Chronic diseases such as obesity, hypertension, and diabetes wreck our quality of life and cost a fortune. In recent years, a new and intriguing concept has emerged in the prevention and treatment of chronic illness: the health coach.”
• NY Times article on coaches.

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Posted in Goal Setting, Health Counseling, Natural Therapies | 1 Comment »

L is for Listening to Your Body

Thursday, February 25th, 2010

What does it mean to “listen to your body”? With “alternative” and “complementary” medicine becoming more commonly accepted every day, this phrase is also pushing up against cliche. But what does it actually mean? In this next episode of the ABC’s of Gluten Free, Megan and Tiffany talk about balancing external knowledge with our internal messages and explore what it means to understand the signals the body gives in relation to the food we eat. Click here to listen to the L is for Listening to Your Body podcast.

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Gluten Free Flours and Fillers

Thursday, February 25th, 2010

There are plenty of online resources for gluten-free flours, but just so you don’t have to harvest them from a dozen different sites, I’ve included them here.

This is not an exhaustive list, but these are the ones you’ll most commonly find. For a discussion of the pros and cons of various flour as well as ideas on how to use them, please visit my podcast series with Tiffany Pollard at: http://community.eatingforevolution.com/articles/?ac=dg4h6rib

If you’re having trouble with gluten, you can still enjoy:

  • Almond flour
  • Amaranth
  • Arrowroot
  • Baking soda (most)
  • Baking powder (most)
  • Bean flour
  • Brown rice flour
  • Buckwheat flour
  • Chickpea flour
  • Corn flour
  • Corn starch
  • Cornmeal
  • Date flour
  • Fava bean flour
  • Flaxmeal
  • Green pea flour
  • Guar gum
  • Hazelnut flour
  • Harina
  • Lecithin
  • Mesquite
  • Millet flour
  • Polenta flour
  • Potato flour
  • Potato starch
  • Quinoa flour
  • Sorghum flour
  • Sorghum gum
  • Soy flour (can be irritating to a compromised bowel)
  • Sweet rice flour
  • Tapioca flour
  • Teff (make sure it’s not blended with wheat flour)
  • White rice flour
  • Xantham gum

These are the flours you’ll want to avoid:

  • All-purpose flour
  • White flour
  • Wheat flour
  • Enriched flour
  • Bleached flour
  • Whole meal flour
  • Barley flour
  • Graham flour
  • Oat flour
  • High protein flour
  • Durum flour
  • Semolina flour
  • Kamut flour
  • Triticale flour
  • Rye flour
  • Soba flour
  • Spelt flour
  • Wheat gluten and “vital” wheat gluten
  • Starch and “modified food starch
  • Malt anything

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Basil Chili Salmon

Wednesday, February 24th, 2010

I finally aced it! After years of too dry, too mushy, or seriously cardboard salmon, I think I figured it out. If you already make a superb broiled salmon, you can stop reading here.

Otherwise, here’s how I dressed it:

  • Combined olive oil, basil herb, and red pepper flakes
  • Shook it up and poured it over the top
  • Added salt and pepper to taste.

Then I placed it in the oven and baked at 275 for 10 to 15 minutes. (I peeked somewhere along that time frame to see how it was coming along.) Then, I checked it with a fork to see that it was mostly done (not raw looking but not too dark in color) and put it on broil for a few more minutes. The cooking time will vary based on the size of the piece of fish you have.

It turns out savory but with a bit of a kick.

I served it with a mixed green salad finished with artichokes hearts and green and black olives, and actually even topped it with the same dressing I used for the fish–with a little lemon added–since I didn’t have time to make another. Plus, the quick veggie soup I made last night while responding to emails made another delicious side dish.

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