Zumi Zumi Zumi

Zumi Sushi might be my new favorite sushi restaurant in Nashville. With it's eclectic exterior and outdoor patio it is immediately charming. Not only is the decor and vibe of the place beautiful, but so is the delicious food and drinks. I highly recommend the seaweed salad-now that may not sound the most delicious, but it was full of delicious ingredients and very savory and filling.....you should try it.

http://www.zumisushi.com/ and look at all the yummy Gluten Free options:

My runnning partner just informed me of this great article and I wanted to share it with you.....

Provided by RunnersWorld.com
http://www.runnersworld.com/article/0,7120,s6-242-300--14335-0,00.html

Good-Bye Gluten?

What runners need to know before giving up wheat. By Liz Applegate Ph.D. Image by RW PhotoFrom the June 2012 issue of Runner's World

As the gluten-free food trend has become more popular, many runners can't help but wonder if it's something they should try. After all, the diet has helped some elites—including Amy Yoder Begley and Stephanie Rothstein—boost their running performance. Could it do the same for you? Here's what you need to know before kissing your beloved bagels and pasta good-bye.

IS GF FOR YOU?
For runners with celiac disease (including Yoder Begley and Rothstein), gluten—a protein in wheat and related grains—damages the intestines, causing pain, bloating, fatigue, and bone loss. It affects one percent of the population. But the growing use of new wheat varieties—many with forms of gluten that are more difficult to digest—may be a reason why "gluten sensitivity" appears to be on the rise. While it's not a well-defined condition, it seems to cause many of the same symptoms as celiac disease but doesn't damage the GI tract.

AN ENERGY BOOST
Some healthy runners say they feel more energerized after giving up gluten. This is usually the result of cutting out processed foods, which often contain gluten, and eating more vegetables, fruits, and nonwheat whole grains. But because many foods with gluten, such as certain whole grains, are a valuable source of nutrients, runners shouldn't make the switch unless they're diagnosed with celiac disease or gluten sensitivity.

HOW TO GO GF
You'll need to avoid more than pizza, pasta, and bread. Many unexpected foods, like ice cream, soups, and sauces, contain forms of gluten, like wheat starch or hydrolyzed wheat protein, so closely read all ingredients. Also review the allergens printed below the Nutrition Facts panel; if a product contains wheat, it will be listed there. While there's no official gluten-free label for packaged foods, the FDA has proposed a voluntary label for foods with fewer than 20 parts per million (ppm) of gluten. This constitutes virtually zero traces, making the food tolerable for celiacs. It's not clear, however, what amount of gluten (if any) people with a sensitivity can handle.

Silky Mochaccino Gluten Free Pudding

Dessert....in elementary school when learning how to spell a teacher of mine taught me a little trick to remember how to determine the difference between 'desert' as in the land and 'dessert' as in the tasty treat. She reminded me that 'dessert' has two t's because you always want seconds of it, what a great way to remember the proper spelling.
And this correlates to a wonderful recipe I found in magazine Health Monitor under Digestion and Diet, because believe me you're going to want two helpings of this dessert.
Silky Mochaccino Pudding- Makes 6 Servings
Ingredients:
1/2 Cup Granulated Sugar Substitute
1/2 Cup Natural Cocoa Powder
1/4 Cup Cornstarch
1 tsp kosher salt
3 Cups 2% Milk
4 Large Egg Yolks
1.5  tsp pure vanilla extract
4 oz. Gluten-Free semisweet dark chocoalte
Sugar-Free, GF frozen whipped topping, thawed, for garnish-optional

Directions:

1. Combine sugar, cocoa powder, and salt in a large mixing bowl & whisk the mixture to break up any clumps

2. Whisk 1/2 cup milk into the cocoa powder mixture and beat until smooth, then mix in the egg yolks and vanilla until blended

3. Pour the remaining 2.5 cups of milk into a sauspan over medium heat and bring to a simmer, about 5 minutes

4. Carefully whisk the hot milk into the cocoa-egg mixture until fully incorporated. Rinse the sausepan and place back on the burner over medium heat. Add the chocolate mixture and cook, stirring constantly until thinkened, about 6 minutes

5. Remove the sausepan from the heat and stir in the chopped dark chocolate. Stir until smooth, about 1 minute

6. Spoon the pudding into a shallow bowl or individual bowls or glasses. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming. Chill until set, about 2 hours or longer. Add a dollop of sugar-free, gluten-free whipped topping, if desired.

And most importantly, enjoy-and maybe even have two servings! :)

Udi's Gluten Free Pretzels and the old classic...PB&J Sandwich

One of my favorite things to do is to mix up favorite classics and put a twist on them. It may seem to you Gluten Free eaters out there that this is the story of your life-but I find enjoyment in having new recipes to work with and being creative. Last night I was enjoying some pretzels from Uni's Glutino (www.Udisglutenfree.com) and wanted a twist of flavors and something healthy. I thought back to the classic PB&J, what is more comforting, classic and delicious? My creation of a couple of pretzels a teaspoon of Smart Balance Peanut Butter and Sugar Free Raspberry Preserves. I urge you to try a Udi's products as well as be creative and combine some new and classic products...you may be surprised.

Think Thin and Gluten Free

Think Thin and Gluten Free

This morning at my favorite coffee shop in Nashville- 'Frothy Monkey' (www.frothymonkey.com) I ordered my coffee and then the question....what to eat? I politely asked the employee what they had that is Gluten Free? I will say this place is so quaint, delicious and offers amazing food all day long, but for the quick and easy I wanted something delicious and simple. I looked around and saw the 'Think Thin' bars http://thinkproducts.com/-which I've had before and loved.  The 'Think Thin' bars are a great option for healthy, quick, easy, delicious and most importantly Gluten Free. Normally breakfast or nutrition bars have lots of sugar, fat and calories, but this bar offers healthy options, 0 sugar, 20g of protein and plenty of energizing ingredients.

The different products include:

Protein Bars-12 different flavors

Crunch Fruit and Nut Bars-3 flavors

Crunch Bars-4 flavors

Bites Boxes-4 flavors

I highly recommend these products regardless if you must eat GF or are looking for a healthy alternative to snacking/meal replacement.

Enjoy!

The G-Foodie is oh so Goodie!

This is a great article from G-Foodie! Love these guys!

http://www.gfreefoodie.com/big-business-going-gluten-free/

Some of the big names in big food business are starting to come around to the gluten-free way of living. But can they be trusted? This is 2012, so asking if big business can be trusted is basically a rhetorical question at this point. But let’s humor them. Maybe they really do just want to provide delicious and truly gluten-free products to consumers…or maybe they just want your money. So which is it?

To be sure, only time will tell if these big businesses are really out to provide gluten-free alternatives or if they are just trying to tap into the gluten-free market. They certainly can’t be blamed for trying, with an estimated 8% of the U.S. population now following some sort of gluten-free diet. The need for more gluten-free food definitely exists, and it would seem to make good business sense to try and tap into the market. But is it a genuine effort? Do they understand the risks of cross-contamination? Can they educate their staff about gluten-free food preparation and handling? Good for these companies for at least trying to step into the gluten-free arena, but they need to know that the waters are treacherous. If they want that 8%, they better understand that 8% and what it takes to be truly gluten-free.

The biggest name in business that is now offering gluten-free alternatives is Domino’s Pizza. Gluten-free pizza, you say? I know, pinch yourself to make sure this is reality. For many living a gluten-free lifestyle, the idea of a hot gluten-free pizza showing up at your door would be a dream come true. But can you trust it to be truly gluten-free? Is Domino’s going to educate their staff about how to avoid cross-contamination? Can the staff be trusted to understand and implement the gluten-free guidelines on pizza? Will the gluten-free pizzas be prepared in a separate station, free from gluten cross-contamination? Will they be cooked in separate ovens? The answer to many of these questions will probably be a “no,” which is why I worry that Domino’s may simply want some share of the gluten-free market, but that they won’t go the extra mile to ensure that their pizzas truly are free of gluten. Just like with most oats, cross-contamination is a huge risk that cannot be ignored. It seems that very gluten-sensitive people like those with Celiac Disease should probably avoid Domino’s gluten-free pizza. It is still prepared by the same people, in the same place, and cooked in the same oven as their normal pizzas. The risk just seems too great. And for those less sensitive gluten-free diners that may be avoiding gluten as more of a way to reduce calories and manage body weight, is a Domino’s pizza the right choice anyway? Probably not.
There are other big names in food that are trying to get into the gluten-free market as well. The sandwich chain Subway has been testing gluten-free breads. But is the gluten-free bread cooked in the same oven as the normal bread? Prepared by the same person? Will they have separate toasters for the gluten-free bread? Will the meats, condiments, and toppings be gluten-free? And again, will the staff be educated about proper gluten-free food handling? P.F. Changs is another restaurant chain offering a number of gluten-free dishes. But are they all free from cross-contamination? Are they cooked in separate gluten-free grills, pans, and deep fryers? If you’ve ever been in a large restaurant kitchen during a Friday dinner rush and seen the chaos on the line, it is generally anything but organized, and probably last on the cooks’ minds is the onus on keeping gluten out of certain dishes.

If you’re an adult living in society, you’ve probably learned by now to trust basically no one…and especially not someone who wants your money. So keep these things in mind when you hear about a restaurant or food company offering new gluten-free alternatives. Have they really taken the necessary steps to offer a truly gluten-free product, or are they simply paying lip service to the idea and only want a share of the gluten-free market? In the end, it is you, the consumer who will deal with the consequences if your food is cross-contaminated by gluten. You’ll be the one going to the bathroom every half hour, not the guy who made your pizza at Domino’s. You’ll be the one dealing with bloating for the next few days, not the lady who made your sandwich at Subway. You’ll be the one dealing with the consequences, so arm yourself with knowledge and at least be skeptical of places like Domino’s and Subway trying to edge their way into the gluten-free market. Because it isn’t as simple as gluten-free bread or pizza dough, it has to be accompanied by a concerted and stringent effort to avoid cross-contamination and to educate food makers and handlers about what gluten is and how to keep it out of food. If a company wants a share of the gluten-free market, make them earn it. Make them show you, the gluten-free consumer, that they understand your dietary needs and that they will go to the proper lengths to ensure that if they are telling you a product is gluten-free, that you are actually getting what you’re paying for.

Sweet Chili Chips and the Dinner Party

It is true.....non-GF eaters do enjoy healthy, GF, Way Better Snacks. I recently brought the Sweet Chili Chips to my Book Club. After hearing that the host was going to be making bean dip and what a better combination that the Sweet Chili chips? The combination was perfect and added a special kick to the entire tasting!
One thing that I really do love about the entire Way Better Snacks is that they are healthy, light and really leave you with a great feeling of satisfaction and delight. When thinking of other chips, even though delicious, I can't help but have the feeling afterward of salty and oily, leaving you feeling bloated and too full, whereas Way Better leaves you energized and satisfied.

Ingredients included in Sweet Chili Chips:
Stone Ground Corn, High Oleic Sunflower Oil and/or Safflower Oil, Organic Sprouted Flax Seeds, Organic Sprouted Quinoa, Organic Sprouted Brown Rice Flour, Organic Sprouted Daikon Radish Seeds, Organic Sprouted Chia Seeds, Sprouted Broccoli Seeds, Seasoning (Raw Cane Sugar, Apple Cider Vinegar, Pure Sea Salt, Native Potato Starch, Onion, Garlic, Cayenne Pepper)


I hope you try these chips because they left me satisfied and happy!

Way Better Sweet Potato Chips

First off, I'd like to add information in which I left out of my last blog-

All of Way Better snacks are:

-All Natural

-Vegan

-Certified Gluten Free

-No GMO

-Certified Kosher

-Excellent source of Whole Grains

-Low Sodium

-Good Source of Fiber

-Contains NO Trans Fats, Artificial Color, Flavor, or Preservatives

 :)

Chip 1-Sweet Potato Tortilla Chips:

Sweet Potatoes.....could there be a better, healthier, yummier food? Maybe, but it is a vegetable that not only offers great flavor and healthy nutrients, but also gives you a great feeling after eating. 

I have started on the 6 bags of chips that Way Better Company has sent me and the Sweet Potato Tortilla Chips are a great way to start the tasting process. 

If you like that sweet/salty taste then these are the chips for you. I personally love sweet potatoes, but sometimes it is difficult to find sources without having to actually bake and consume a raw potato. Well, I am here to tell you, these chips are not only healthy and accessible, but delicious! 

The ingredients are also so full of vitamins and nutrients that you can feel good about eating them-opposed to eating a half of bag of Lay's potato chip and then feeling like a couch potato :)

To share the ingredients:

Stone Ground Corn

High Oleic Sunflower and Sunflower Oil

Sweet Potato

Organic Sprouted Quinoa 

Organic Sprouted Chia Seed

Pure Sea Salt

I hope you go out and try some of these delicious chips-bring them to the next party and introduce your friends to not only a yummy snack, but also a healthy choice!

Way Better Snacks Company

A couple weeks ago I was introduced to Way Better Snacks by my Dad trying their GF Sweet Potato product and loving it. So, being the go-getter I am and always looking for more variety, I immediately went to the store and purchased them. I then got in contact with the company and from that they sent me all 6 kinds of products. I immediately got excited to of course sample the different kinds, but also to write about the delicious flavors. 
It is sometimes difficult to find chips and crackers that are suitable for the GF diet, but also tasty--Way Better snacks meet both those needs. :) When have you gone to a party or gathering where there were only wheat products for the cracker/chip to mix with that delicious dip or spread? These chips allow you to eat healthy, as well as offer an alternative to your friends for their next party!


So, my next several blogs---probably the next 6 will give you a preview of all the 6 flavors, ingredients, pairing ideas and more information about what a great company Way Better is. 


Here's a little preview of their company and philosophy......

Our Story

It all started with a simple vision to create a better snack.  We wondered, wouldn’t it be great to go back to a time when the food we ate was actually nutritious and good for you.  You know, before decades of environmental harm and mega food conglomerate processing wiped out most of the nutrients which used to be abundant in the food your grandparents ate.  To make products you could feel good about eating again and sharing with others.  Well, with that in mind, we decided to do just that.  And we were led to the miracle of germination (you might know it as sprouting).  Now we know that nutritionists and naturalists have been touting the incredible nutritional benefits of sprouting for years.  And we knew how sprouting unlocked all the “good” that is inherent in all grains, seed and beans and brings them back to life (nutritionally speaking).  So we thought, why then couldn’t we combine the powerful benefits of sprouting to a great tasting snack?  You know sort of like those old TV commercials with that guy and girl tripping into each other with their chocolate and peanut butter.  Anyway, you get the picture.

So, supported by the memories of simpler days gone by, we began to craft our products.  And after many tries, we can say we’re proud to share Way Better Snacks with you.  All are high in omega 3’s, antioxidants and other vital nutrients, and all are low in sodium and saturated fat.  Way Better Snacks!  They pretty much named themselves.

So grab a bag of Way Better Snacks, sit back, kick your feet up and think about some great old memories of simpler days gone by.  And Enjoy!

www.gowaybetter.com

With 6 varieties, I hope you find one you enjoy-and I'll be featuring each of these this week to give you a personal taste on what each flavor can bring to you, whatever your palate may like. And remember, each product contains 

-Increased Vitamins and minerals that our bodies need

-Increased Antioxidants

-Increased Digestibility

-Increased Nutrient Absorption

-Increased pleaeure, delight and a full belly :)

Eating out and still having choices

I want to let you know that it is possible to eat out and still get a delicious and healthy meal. This morning I at at Noshville, a diner style restaurant in Mid-Town Nashville, TN. I know it may be hard to pass up on pancakes, waffles and delicious bakery items, but there are healthy and delicious choices.
For example, my meal consisted of a veggie omlette and fruit, and of course coffee....it's not a diner meal, or a great morning starting off without coffee.

Veggie Omlette: 3 eggs (substitute egg whites if you prefer a low colesterol meal), tomatoe, green pepper, onion and spinach.

Other breakfast items might include: Cold cereal, meat selections with fruit and eggs, yogurt and fruit, GF breads-if available, granola/oatmeal if GF or you're allergy is not sensitive to Oats.

Remember: You can find things to order, it just may be more difficult, but TIP: Look at the menu online ahead of time and have a few selections picked out.

I hope this helps you feel less anxiety when eating out. It can be done and you can still enjoy your meal, even if you have to be a bit more creative than most.