Thai? Yes please!!!

My sister and I tried a new Thai restaurant based on a friends recommendation. What a find!!! It's a very unassuming little place in SE Portland with the most friendly wait staff I have ever encountered.
Upon our arrival the waiter warmly welcomed us. We were then immediately informed that everything on the menu was prepared from scratch using fresh ingredients and made to order. Thai Fresh accommodates for gluten free and vegan. When explaining the gluten free options the waiter told me the only items I couldn't order were the couple of appetizers with tempura. I could hardly believe it! I can't remember the last time I've dined out and had so many options.
The food came and true to his word it was FRESH! The meal was everything a good dinner should be: delicious, nourishing and satisfying. So, if you're in the mood for some healthy and flavorful Thai look no further, Thai Fresh is the place!
Appetizers: Veggie Salad Roll
Entree: Drunken Noodles with Tofu
Dessert: Purple rice in coconut custard

Decadence Gluten Free Style

I have been craving something rich, highlighting chocolate and what is better than crepes? Not much. So here is the latest culinary creation free of gluten and dairy, oh sooo good (even my gluten and dairy loving boyfriend gave them thumbs up)! GF crepes with chocolate ganache and vanilla bean coconut ice cream.
Gluten Free Crepes
Recipe from Teri Gruss
1 1/4 c milk or milk substitute (I used organic almond milk)
2 large eggs (use egg substitute for vegan)
2 Tbs butter, melted (butter flavored earth balance for vegan)
1/2 tsp vanilla
1 c all purpose GF flour (I used Bob's Redmill all purpose GF flour mix)
1/2 tsp salt
1/8 tsp GF baking powder
Combine wet ingredients and dry ingredients separately. Once combined, whisk wet ingredients into dry until the ingredients are mixed well. Batter should be thin. If the batter is too thick add a bit more milk/milk substitute. Heat a small non-stick pan on medium heat, add 1/4 tsp of oil and coat bottom of the pan once before the first crepe (grapeseed or any oil that tolerates high heat). Add the batter a quarter cup at a time. Swirl in the pan until the bottom of the pan is coated and the batter settles. Cook until most of the moisture has cooked off the top, approximately one minute, then flip and cook another 30 seconds to one minute until just barely golden.
Chocolate Ganache
Use a 2:1 ratio of chocolate (high quality, vegan if desired) and cream (or cream substitute, I used Mimi Creme).
Place chocolate and cream in a double boiler. Water should be steaming but not boiling. The water should not touch the bottom of the top pan. Stir frequently until chocolate is melted and has a smooth texture. If using non-dairy cream its best to make ganache once crepes are cooked as ganache doesn't set well for long periods of time.
Compiling
Place about two tablespoons of ganache on one side of crepe and smooth over that side. Fold the crepe in half and top with your favorite ice cream or whipped cream (I used vanilla bean coconut ice cream by Turtle Mountain).
ENJOY!!!

Gluten Free Feast

There is something so bonding and enjoyable about sharing a meal with people you care about. I think for people living with various food intolerances and allergies, those moments are even more special. I strongly believe in the experience and impact of preparing, sharing and enjoying food with our friends and family. I also believe such experiences are even more vital for people living with food challenges. It is so easy to feel isolated, discouraged and deprived. However, with a little creativity and some willing guests the social dining experience can be more rewarding than ever!
Practicing what I preach, I hosted a dinner for 3 people very dear to me last night. We laughed, we ate and none of us missed the gluten, refined sugar, cream or cheese. The experience not only nourished our bodies but our spirits as well.
The Menu-
'Cream' of Celery Root Soup
Baked Herb Chicken with Roasted Vegetables
Apple Rhubarb Crisp with Homemade Granola Topping

Portland spot for tasty treats

Though not extensive, Vita Cafe offers some great GF options. There are multiple vegan options also which is beneficial (especially since many of us with gluten intolerance have lactose intolerance as well)! Dinner tonight: Buffalo things to start and 'chicken fried steak' with mashed potatoes, gravy and a substantial side salad as the main course. Every bit gluten free and vegan to boot! A delicious and satisfying meal! Below is the restaurant info if you would like to check it out. I will definitely be back.
www.vita-cafe.com 3023 NE Alberta St.

GF Granola!

Who doesn't love granola! Made with organic ingredients, gluten free of course and free of refined sugar. Hopefully to be part of my product line when the business launches. Stay tuned!

Beneficial website

Allerjay: The Best Allergy Sites: www.allerjay1.com/2011/02/best-allergy-sites.html?spref=bl

Here is a site I found that may be useful for those living with various food allergies. I hope it provides you with some valuable resources.

Silver Lining

With every hardship there is an opportunity to grow and learn if we choose to accept it.  Choosing to learn from challenging times is rarely easy and can be quite overwhelming at times.  I often find myself in this place multiple times throughout this process of living my life without gluten.  I have caught myself on multiple occasions saying "Haven't I learned enough already?" or "I was perfectly content with the way I was, do I really need to work on developing myself into a better individual?'.  The answer is always the same, no I haven't learned enough.  That is the beauty of life, that we can learn every day of our existence.  And yes there is always room for improvement.  Fortunately those moments of pure, utter frustration and exhaustion are short lived and once again I push forward doing my best to make the best of the hand I was dealt.  We all find ourselves in these places at some point in life and if you are reading this blog there is a good chance that you are also doing your best to learn and grow as a person.

This post is an effort to share some of what I have received from this tremendous opportunity to grow.  Being diagnosed with gluten sensitivity (with the possibility of an incorrect negative Celiac test) brought me to a place of extraordinary clarity.  The experience of learning how to live gluten free has revealed a passion I have had since childhood there was just never the right outlet until now.  That passion is nutrition.  The perfect marriage of my admiration of science and my love of good food.  I am now enrolled in a Master's of Science program to become a Holistic Nutrition Consultant.  I am also in the process of developing my own business to support other people living with food intolerances.  It is an exciting time and absolutely full of opportunity.  Had I not been diagnosed and forced to face this hardship I may have never realized and then pursued my true passion.  As the old quote says, "when one door closes there's always an open window".  The window is wide open and the landscape it looks out on is gorgeous.  I hope you find the joy in your journey as well!