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Friday, November 29, 2013

Giving thanks for the Small Things

To our dear readers~
I have a confession to make. For the past month, I have been regretfully in a state of seemingly perpetual writer's block. It is extremely frustrating to not be able to produce something for our blog readers each month, let alone each week. Despite somewhat of a setback, I wanted to write this post for our dedicated readers and supporters who have given us inspiration from Day 1. We are forever grateful. Thank you. 
________________________________________________________________________________

In the spirit of Thanksgiving and giving thanks, I could write about how I am thankful and blessed for many things in my life: my family and friends who love and support me, my continued faith in God and His presence in my life, my education at one of the greatest universities in the world, etc. The list can literally go on for pages and pages if I was determined to write every little thing down. But, today I want to spend some time looking at aspects of our daily lives that we often take for granted. On that note, I wanted to share a personal story about an unexpected encounter. 

As some of you know, I volunteer at Alta Bates Medical Center at the Diabetes Center. My normal duties are of the mundane, clerical type as expected of my volunteer status: filing, faxing, writing and addressing letters, appointment phone calls, database, etc. My duties don't vary much from week to week, but this past week I was able to visit a patient at the main hospital. The main reason for the visit was to give nutrition counseling for a diabetic patient whose caregiver had given him too much insulin that had landed him in the hospital. Thankfully, he was fine, but my supervisor decided to check up on him in any case and make sure the caregiver knew what to do when he was discharged to go home. 

My supervisor and I entered into the main hospital and up the elevator to the sixth floor. As we circled around the corner and identified his name placard on the door, we quietly entered the room. The patient was an elderly British gentleman with wisps of grey hair barely covering his head and multiple wires and tubes running up his thin, age spotted arm. He was lying on the bed facing the television with the subtitles running across the screen for a home improvement episode. His stomach was distended and represented a mound underneath the blanket. My supervisor went ahead and started asking questions and making small talk with him as I stood awkwardly by the door. I didn't know how long this session would take and I was anxious to catch the bus back to Berkeley because the days were getting shorter and I disliked the idea of waiting at a bus stop at night. Eventually, after my supervisor finished asking questions, we stood waiting for the caregiver to arrive. As we waited, my supervisor looked out the window and said, 

"Wow, take a look at that sunset! Isn't it beautiful?"

I followed her gaze and discovered a breathtaking view of the bay with a sunset filled with an array of colors. I hadn't even noticed it when I came in. I was too caught up in my own mind to care about a sunset that happened every day. My supervisor asked the gentleman if he was able to see it, to which he replied, "No, I can't see it from here. It hurts when I turn my head." 

It occurred to me that I could help him see it. I pulled out my phone and held it close to the window, snapped a picture, and had that beautiful sunset captured in that moment. Here is the picture I took: 


 I walked over to him and showed him the sunset I had captured. He looked at the picture and then up at me and replied, 

"That is quite beautiful. Thank you." 

Although I knew the picture wasn't nearly as beautiful as actually seeing it, for him, it was good enough. For him, he was thankful for having been able to see the sunset even if he only saw a crappy photo captured on my phone. 

Looking back at this experience, I realize that when my life gets too hectic, I naturally forget about all the simple, wonderful things around me. I forget to thank God for all the wonders and blessings He has given to us such as the warmth of sunshine on our face, the smell of the air after the rain, the roof over our heads, the food on our table, the feeling we get when we hug our loved ones, our health and even a beautiful sunset at the end of the day. Thanksgiving gets us thinking about what we're thankful for and so I invite you to take a moment to be thankful for the small things as well as to give thanks for the blessings and challenges/hardships that have helped you become stronger and hopefully more grateful each day. 

On behalf of T and myself, we hope all of our readers had a wonderful Thanksgiving! T and I are so very thankful to our readers who continue to stick with us even through our long hiatus and my numerous apologetic posts. We hope to get new gfree awesomeness out to you soon and we always welcome blog suggestions. Remember, that we write for YOU, so let us know what you're curious about or whatever you think is interesting that we might want to explore in our next posts. 

Until next time,
Kris 

Wednesday, October 30, 2013

Sweet Treats for my Gfree Peeps- Halloween Edition!

Hi All!

I know this is super late, but as Halloween is tomorrow, I thought it would be appropriate to write about safe candies for gfreers to eat. 

Most candies are usually gluten free except for ones that have cookie bits or other flour products inside the candy or are processed in a facility that also processes wheat. Here is a non-exhaustive list of safe and not safe products to eat: 

GLUTEN FREE CANDY
  • Baby Ruth
  • Butterfinger Original
  • Laffy Taffy - this stuff is nastyyy in my opinion (no offense to LT lovers out there! I still love you, don't worry. Oh and I always threw away the banana flavor for some reason. Did anyone else do that??)
  • Milk or dark chocolate plain
  • M&Ms original (other M&Ms might have cross contamination so check the label!!)
  • 3 Musketeers Bar
  • Milky Way- Midnight and caramel 
  • Dove chocolate (YUM)
  • Snickers bar
  • Tootsie rolls (these things get stuck to my teeth really bad... therefore not my #1 choice)
  • Dots
  • Junior Mints
  • Tootsie Pops
  • Andes
  • Smarties
  • Almond Joy 
  • Hershey's Milk Chocolate Kisses
  • Heath Bars
  • Reese's Peanut Butter Cups
  • York Peppermint pattie
  • Jelly Belly (has anyone tried any of those Harry Potter flavors and LIKED it? Comment below!)
  • Mike and Ike
  • Most gummies (gummy worms, gummy bears etc)
  • Candy Corn
NON-GFREE CANDY (and therefore not delicious and you shouldn't ever buy them) hahaha jk, but no, really don't buy them.

  • All the Butterfingers besides original (yeah I never liked Butterfinger anyway)
  • Wonka Nerds
  • Sweetarts 
  • 100 Grand Bar
  • Milky Way original (why they would not make the original bar gluten free is beyond me)
  • Mars Bar (anyone know what this is??) 
  • Hershey's Cookies 'N' Creme Bar (I used to love this so much... goodbye old friend...)
  • Mr. Goodbar
  • Symphony Bar
  • Crunch bars (malt in crunchy rice bits)
As always, READ THE LABEL. I can never stress this enough. Also, call the company if you are unsure about anything at all. They should be able to answer most of your questions. And if you just don't want to do the previous, just use common sense! 

And that's it! Happy Halloween to all and stay safe everyone! 

And now some candy pics to get you pumped for whatever you're doing on Halloween. Enjoy! 
GUMMIES!!! Aren't they cute?


An army of gummies!

A handful from this bowl multiplied by 100+ houses gives you...
A PILE OF CANDY YOU CAN DIVE INTO
 *Photo credits to Google search. These are not my photos.

~Kris

Sunday, September 15, 2013

Are we getting too sensitive??

Hi everyone!

So, I admit that I've been absolutely terrible at keeping up with the blog posts. I hate to use the phrase, 'life happens' because that would just be an even more terrible excuse as to why I haven't been posting. I believe that in life, if something is important to you, you WILL make time for it. No excuses. No if, ands, or buts.

Although my sorry excuse of not having time to post kinda is the truth, I think it's because there hasn't been a great deal of inspiration for me to write. Until last week.

I was at an event for one of my clubs and the idea struck me out of the blue.

Here it is: Why are celiacs or those on a gluten free diets so damn sensitive? 

Okay, so maybe I didn't need to use the word 'damn' but I think it just goes to show how much I didn't realize how sensitive I was about my own diet and people's opinions about it.

Let me key you in on this. Everyone knows that those with restricted diets who have to watch every single morsel that goes in their mouth have a difficult time finding safe, allergen friendly foods. But, where do we, as celiacs or gfree dieters, draw the line between not caring about our diet at all and caring too much? And is there even a possibility to care "too much"? It is our health in any case.

I'll give you an example: my family has been so supportive since my diagnosis and start of my gluten free diet. But on occasion, I'll get some of these comments:

Why are you being so picky? That's why you're so skinny and can't gain weight. 

A little bit is not going to hurt you- stop being so scared of everything. 

Etc etc the list goes on. So, how do I react to this? Of course, I react defensively. Here I am, having to eat a restricted diet that is hard as hell to follow and my own family is telling me how I should eat and making sneering comments about my diet and ultimately my personality. Sometimes, I'll get moments of complete support, almost over-supportive, and other times I'll get the comments above or get sarcastic replies to my questions of "Can I eat this? Is this safe?"

I get it. It's frustrating for those who aren't on a specialized diet to cater to those that are. Over the weekend, I learned a phrase that is surprisingly (or maybe not so surprisingly) fit for this situation. It is from St. Francis who said, "...grant that I may not so much seek to be understood, as to understand." This quote symbolizes the traits of an effective listener, and in my case where I reacted defensively to my own family, I sought to be understood by them instead of trying to understand why they acted the way they did. This puts things in a whole new perspective.

For example, did I ever stop to think about how hard it would be for them to have to suddenly cater to a restricted diet? What about their own sacrifices in what they wanted to eat because they wanted to make me feel included so they perhaps sacrificed flavor, favorite foods or certain restaurants because of me? Did I ever think about how much they have already done for me and how much they have supported me thus far?

The answer is no. No, I really haven't. And now when I write this, I feel apologetic and guilty. Guilty for being defensive and for overreacting and self-victimizing myself.

So many celiacs I read about online and know in real life seem to self-victimize themselves. They have the mindset that no one can ever understand them, that they have to stick together because it's them against the world. But, I'm here to tell you that this mindset is so backwards. It actually hinders us from working toward a brighter, more accepting future for celiacs and those on gluten free diets.

If your friend gives you food with gluten, accept it with kindness and share it with someone who will enjoy it even if you can't eat it. It's not about the food, it's the thought that counts. If someone doesn't understand what gluten is or constantly forgets you're on a special diet, try not to take it personally. My motto is "educate, don't hate." If someone goes out of their way to cook something gluten free for you, don't sneer and give a disgusted face because you know it's full of cross contamination. Again, accept with kindness and graciousness knowing that in your heart, you are appreciative of their efforts to cater to you. Politely decline and give a thorough explanation without being overly sensitive. Remember that those who aren't on specialized diets will never truly understand what it's like to be on your diet, but appreciate those who make an effort to try and understand.

In the end, what I'm saying is again summed up by St. Francis's words: Seek to understand, not to be understood. So much of what we do and say powerfully affects the people around us. Be conscientious, be kind, and in the words of one of my good friends, always be charitable.     

~Kris 

Wednesday, August 28, 2013

Ooh la La Med

Hello Everyone!

Sorry that I've been M.I.A. for a while now.. I've been battling final exams for my summer classes and getting ready to apply for dietetic internships for next year! It's funny to imagine that just 3 years ago I was a high school senior preparing for college and now in one years time, I'll be moving on to the next chapter of my crazy life. Where I'm going... I'm not really sure. All I know is that exciting things are coming up in the future and I can't wait to see where life takes me!

For this weeks post, we're going to yet another Mediterranean restaurant that I've personally always wanted to go to but never found time to visit: La Med!

La Med is one of the many restaurants and small stores up on College Ave toward Elmwood. The restaurant is cozy with a outdoor patio area and a decent size interior.



Okay, so moving onto the FOOD!!

La Med offers a gluten free and vegan menu and all the servers seem very knowledgeable and accommodating, which is always a plus in my book!

So, I heard from various classmates that the Pomegranate Chicken was the best dish in the house and that if you ever went to La Med, that was the go to. Luckily, the dish is entirely gluten free!! And so here it is in all its pomegranity glory!

The servers even threw in some gluten free crackers to go along with their very tasty hummus. :)
The gfree crackers are on the left! Too bad the flatbread isn't. 

In terms of the chicken, I thought the flavor was interesting- it was lightly flavored with a slight sour taste because of the pomegranate but I thought it wasn't mind-blowing. The taste was mediocre for all the positive reviews it got but hey, some nights the chicken could be better or worse, right? The chicken was also a bit dry in the middle which also got it dinged a few points.

For sides, they offer soup, green salad, or Armenian potato salad. I decided to try something different and go with the potato salad. It was pretty disappointing- it was all sour and I ended up throwing most of it out. Don't order the potato salad unless you enjoy sour tastes.

The rice pilaf (all gluten free) and the hummus were amazing though! I could have gone with more rice and hummus to replace the icky potato salad.

The crackers were similar to those grainy rice crackers sold at Whole Foods. Not too tasty but decent with the hummus.

Overall, the experience was good. I was impressed with the service although bummed by the food. I would probably try this place again if someone really wanted to go, but I wouldn't be back here once a week.

Alright! That's it for this week and look forward to more posts coming soon!

Kris



Monday, August 19, 2013

San Francisco Street Food Festival

Just a shmorgishorg of the festival's offerings
The San Francisco Food Festival is a foodies paradise. It takes up nearly 6 city blocks in the Mission District and attracts entrepreneurs, food vendors, food trucks, restaurateurs, and wannabe foodies *cough*cough ...like myself.  The festival is actually a fundraiser for La Cocina which is a non-profit organization that focuses on helping low-income/immigrant food related businesses grow. I personally think the idea for a food festival as a fundraiser is an awesome idea; it brings together food, people, culture, and art all for a great cause.
You can literally find EVERY single type of cuisine: Thai, Korean, Mexican, Vietnamese, El Salvadorian, Japanese, Chinese, American Fusion, Southern, specialty bakeries, patisseries, and some crazy combos the list goes on. Not to mention that the over 80 some vendors selling their yummies were all incredibly organized. The different vendors were strung together by the same banners which brought La Cocina's theme and fundraiser in perfect harmony within the hustle and bustle of San Francisco city life.

So what did I try?!
- Super fresh mint lemonade, the mint cools the back of your throat.
- Mexican grilled corn, flavor explosion on steroids.
- BBQ meal worms which tasted like corn nuts, pretty tasty actually
- Toffee vanilla ice cream with baby meal worms, good creamy ice cream with little crunchy mildly flavored corn nuts.
- Maple Bacon, do have to explain? It tasted AWESOME!

All new and weird flavors of AMAZINGNESS in my mouth!
Everyone should definitely try to attend next year's festival.
Till next post my dearies,
~T
Grilled Mexican Corn on flavor steroids

All vendors woven together with the same banners 

BBQ flavored meal worms

The real treat of the day: Toffee Vanilla Ice Cream with Meal Worms 


My friend's empanada 



Monday, August 5, 2013

Chocolate Thing-A-Ma-Jigs - Another kitchen adventure


For those choco-holics out there this recipe is for you!
These babies take all day in the kitchen, so if you got some spare time try these chocolate-y treasures out.

There's actually a story behind the recipe and it involves my wanna-be chef brother again...lol. Basically he was trying to copy a recipe for chocolate mousse cups, but between missing a few ingredients and failing at making chocolate cups it turned into some sort of chocolate mousse cake/candy/dessert.


We attempted, and I say "attempted" chocolate cups via the balloon method because it seemed like an easy way to make chocolate cups to hold our mousse (Pinterest made it look easy at least), but it didn't really work out quite right. Since our 'cups' were a little jacked we decided to turned them into entire chocolate shaped cupcake shells in which our mousse would go inside.
So in our pictures you will see variations of our mousse, our chocolate thing-a-ma-jigs, and left over stuff that we deemed delicious but not so attractive.
We had fun in the kitchen and I hope you all do as well!
Ingredients for mousse:
 - 1 pkg of silken tofu (12oz)
- 1/2 cup of semi sweet chocolate chips melted

Directions:
Blend tofu and melted chocolate in the blender. Set aside in a bowl and refrigerate for later use.
Ingredients for cups and topping:
- small pint of raspberries
- 1 lb of dark chocolate melted (double boiler method) makes about 8-10 cups depending how thick you go
- 1 pint of heavy whipping cream
- 1/4 cup of sugar

Directions:
Melt dark chocolate and form molds/cups using the balloon method. Let molds set in refrigerator.
Allow any extra chocolate to cool for chocolate whipped cream.
Whip the heavy whipping cream and add sugar. Slowly add cooled melted chocolate.
Assemble the cups and pipe the set mousse into the cups, top with chocolate whip cream and raspberries.


Homemade Tater Tots


I guess my brother and I have been feeling nostalgic lately because it seems all my posts are foods from my childhood. Homemade always beats store bought and tater tots are no exception.  
I remember being allowed to be home alone when I was about 12 or 13 years-old while my brother was 5 or 6 and we be allowed to bake frozen tater tots or curly fries for our lunch; let me say it was a BIG DEAL. I felt very grown up preheating the oven to 375, then delicately spreading the fries evenly over a pan. I had it down to a science because if a curly fry or a tater tot god forbid touched another it would ruin the whole batch and the crispness would be sacrificed. 
So as you can see I take my tater tots and curly fries very seriously and I don't play games. I can’t take full credit for this recipe, it was a joint effort by my brother and me and honestly it would not be the same without him. Part of the childhood nostalgia was eating our tater tots together with loads of ketchup.
And that’s exactly what we did after we cooked our homemade version, except we didn’t use quite as much ketchup.

Ingredients
3 medium potatoes finely shredded
1 egg
Salt and pepper
1 tsp of garlic powder
1 tsp Italian season
1/2 tsp red pepper flakes
2 tbs of grated mixed cheese
Oil for shallow pan frying
Directions
Mix all ingredients together with hands, mixture should be on the wet side. Make balls shaped like tater tots, if it is too wet add a little gluten free flour mix. 
Lightly pan fry, DO NOT crowd the pan. Brown 6 sides to get optimal crispiness and to resemble tater tot shapes! 

Enjoy,
~T 

Friday, August 2, 2013

Pesto Shrimp Scampi


 I had so much fun photographing these food pics and trust me it tasted as good as it looked.
Like I said my brother is getting pretty handy in the kitchen and its crazy how the roles have switched! Back when we were younger and I would diddle daddle in the kitchen he was my sous chef and now I'm the side kick...go figure LOL.

Don't be overwhelmed with the amount of ingredients just use what you have and have fun in the kitchen, use our general recipe as the structure to your own personal tastes!

Xoxo,
~ T


Ingredients
Pesto:
1/2 cup pine nuts
1 tbs Thyme
2 tbs basil
2 1/2 cups of spinach
1/4 olive oil
Salt and pepper
2 cloves of garlic

Gluten Free Angel hair pasta
Steamed Kale
Cleaned, deveined, and thawed shrimp

Extras Vegetables on the side:
Small white onion
Small squash

Directions
Combine all ingredients for pesto in the food processor. Process until thoroughly blended. Set aside for later.
Cook Pasta until al dente. Steam Kale with a little bit of salt.
Sauteed shrimp until they are almost done add pesto sauce, heat thoroughly and toss with pasta. Plate with pasta with kale and other vegetables.
super delicious

Monday, July 22, 2013

Mac & Cheese

Who doesn't like good mac n' cheese?
As a child I thought good mac n'cheese was the blue store bought Kraft instant mac n' cheese; full of artificial  flavoring and neon orange powdered "cheese". I know LAME. But hey I was a 90's kids with two working parents who did their best with convenience products. 
Fast-forward 10ish years and I'm in college where I HAVE to cook for myself and that means I get to make WHATEVER the hell I want. Sometimes I'm feeling "college-y" and left-overs are my only option OR I feel like putting on my Emeril Lagasse apron and unleashing my inner chef. 

Tonight was the latter and viola!  I present to you a delicious and original recipe by yours truly :)  
Always in that classic blue box
VS


Homemade Mac & Cheese FTW





          
            







         Ingredients:
- 1 lb Gluten Free Elbow macaroni pasta
- 4 handfuls of Mexican cheese blend
- 3 handfuls of mozzarella & provolone
- 2 slices of Kraft American cheese
- 2 tbs of butter
- 1/4 cup of parmesan cheese
- 1/2 cup of milk
- salt & pepper to taste
- 3 sprigs of thyme
-1 medium head of broccoli, blanched and cut into bite size pieces 

Directions:
Preheat oven to 425F.
Cook pasta until al dente, drain, and place pasta in a large bowl.
Combine all cheeses, butter, milk in a medium sauce pan over medium-low heat. Stir constantly. Sauce should be relatively thick. Add salt, pepper to taste and thyme. 
Add sauce to the elbow pasta. Thoroughly combine. Transfer everything to a heat proof baking dish. 
Top with cooked broccoli, 1/4 cup of Parmesan cheese, 1/4 cup of mozzarella and provolone mix, and 1/4 cup of Mexican blend. 
Bake for 10-12 minutes or until all cheese has melted. 

Till next time!
~T

Monday, July 15, 2013

Getting my Crepe fix at Crepevine!

Hellooo to all my foodies out there! It certainly has been awhile...I've missed all of you! 

Today, I wanted to write a quick post on a delicious gfree food adventure I went on with one of my good friends that I've had the pleasure of knowing since my freshman year at Cal. She was feeling particularly brunchy that evening and so my search for a place that serves brunch meals for dinner led me to a delicious find: Crepevine! 


An array of almost too much selection
 I had researched this restaurant previously to make sure that they would have gluten free options and when I saw that they did, I was one happy camper! 

Crepevine offers gluten free crepes, pasta and pancakes- a very pleasant surprise on my part! Although they offer tons of awesome gfree selections, they are very clear that their kitchens are NOT gluten free. There is a sign posted by the cash register that warns gfreers that there is a certain amount of cross contamination for gluten free crepes since they make it on the same stove as the wheat crepes. If you are very sensitive, it's best if you take caution before you eat anything here. I believe that this place also has salad options if you don't want to risk getting cross contaminated. 

I am fortunate that I am not that sensitive so I went ahead and got the gluten free crepe. Just FYI, the gluten free crepes are a $1 additional add on to whichever crepe you order. 

So I got a great suggestion from one of my other good friends to try the Santa Fe and so I did! The Santa Fe crepe has grilled chicken apple sausage with scrambled eggs, green onions, provolone and salsa fresca. I would say I enjoyed this crepe since I'm obsessed with chicken apple sausages (Ohmygodsogood)- however, it wasn't a woo hoo! instant favorite, but it definitely wasn't bad. I will certainly be back to try their other savory crepes.  
The Santa Fe with house potatoes and a side salad! HUGE PORTIONS! 
 My friend was also so kind as to treat me to a delicious gfree sweet dessert crepe called the Santorini. The presentation of the dessert crepe was lacking in my opinion, but the taste made up for that small hiccup. The Santorini has walnuts, pistachios, brown sugar, coconut, cinnamon and mascarpone wrapped in a lightly browned buttery crepe with a scoop of deliciously sweet and creamy vanilla ice cream and some soft whipped cream on the side. To tell you the truth, I was SO full at this point. But for some reason, no matter HOW full I am, there is always room for dessert. (:  
The Santorini- not a pretty presentation, but the flavor was SO amazing!!
 Many thanks to my beautiful friend, Jennifer, for feeding me delicious desserts and for her wonderful company! 

I think in the future all my profile pictures will be me posing with food. 

Until next time,
Kris

Tuesday, July 9, 2013

Confit Byaldi aka the original Ratatouille

Confit Byaldi with my brother's own original mash potato recipe
Who knew that my kid brother could cook? I sure didn't. As of late he’s been dilly dallying in the kitchen and to my whole families’ good fortune we get to eat new dishes, aka my brother’s delicious creations.
I definitely cannot take the credit here; this is ALL my lil bro’s work. And on top of being peskatarian/vegetarian conscious he goes out of his way to make them gluten free as well!  I’m a lucky girl for sure.
You might be more familiar with the vegetable dish in Disney's Ratatouille, where Remy (the talented rat) and Alfredo Liniguini cooked for Anton Ego(the revered restaurant critic). Does that ring a bell?! Ratatouille might be the traditional French vegetable dish, but Confit Byaldi is definitely its classier cousin. 

This recipe requires a bit of prep and spare time, but let me tell you the end results are nothing sort of delicious!

 Confit Byaldi Recipe Link here:


My Bro's Cheesy Onion Mash Potatoes:

Ingredients:
-          4 medium-large Russet potatoes
-          1 large white onion
-         1/4 cup  Shredded cheese
-         1/4 cup Parmesan cheese
-          Salt & pepper
-          Italian seasoning
-          1 tbsp butter
-          2 tbsp of milk
Directions:
Preheat oven to 500 Degrees or broiling temperature.
Peel and cube potatoes, then boil till tender.  Drain and mash potatoes with butter, milk, salt, pepper, and Italian seasoning.
In a separate sautéed pan caramelize 1 large white onion on medium add a pinch of salt, cook till caramelized.
Spread mash potatoes evenly in a baking tin. Top mash potatoes with shredded cheese, parmesan cheese, and caramelized onions. 
Place in oven for 3 minutes or until cheese and onions are crispy and melted. 

Hope you all have fun with this recipe. Let us know how your gluten free cooking adventures turn out by commenting below!

Xoxo,
~ T 

Thursday, June 27, 2013

The Most Delicious Summer Pasta Salad

Cilantro Pasta Salad
Here's a super refreshing pasta salad for those days you don't want to cook :).
Don't get scared of the ingredient list! You can always substitute with the ingredients you have on hand...that's what I did. Remember my recipes are simply here for structure, have fun in the kitchen!

Serves 8+
Ingredients:
- 1 lb box of gluten free elbow pasta, cooked
- 1 large English cucumber, seeded
- 1 cup of sliced red bell pepper
- 1 whole bunch of cilantro
- 1 medium red onion, diced
- 1/2 tsp of salt
- 1 tsp paprika
- 1 tsp garlic power
- 1 tsp onion power
Combine all veggies and seasoning
whisk Dijon dressing










Dijon Dressing 
- 1/2 tsp of Italian seasoning
- 1 tsp of olive oil
- 2 tbs Dijon mustard
- 2 tbs apple cider vinegar
- 11/2 gluten free soy sauce
- 1 tbs of balsamic vinegar
- 1 tbs of lemon juice
- 1 tsp paprika

Directions:
Combine cooled pasta with vegetables and seasonings in a large bowl.
In a separate bowl combine all dressing ingredients, whisk thoroughly until combined.
Toss everything together and refrigerate left-overs.



Enjoy the food porn my lil Gfree-ers!
Xoxo,
~ T

Monday, June 24, 2013

Asha Tea House: Finally!! And some announcements... :)

After I wrote my Boba in Berkeley post, I figured that if I didn't get my butt down to Asha Tea House now, I never would.  

Why you may ask?

Well, that's simple. I'm lazy to walk, I'm a cheap college student and I know boba is unhealthy. Most days, at least one of the three apply.  

But I knew today was a good day to get boba because 1) my lovely friend, Mayra, was driving, 2) I didn't feel that cheap today, and 3) I had a "screw-the-unhealthy-part-of-boba" mentality. So off to Asha I went! 

Beautiful interior with lovely tea selections to match

The Tea Board

I yelped this place beforehand to see what their signature drink was and it turned out to be this lovely fellow: behold, The Matcha Green Latte with Pearls 
I didn't really know if I would like matcha flavored stuff, but it turns out that I do. I wouldn't recommend it to people who like syrupy tastes more than tea flavor because this drink is not that sweet (with the exception of the sweet tapioca balls) and the matcha chunks are bitter. I like it because I absolutely adore green tea, but hey, it might not be your thing. If that's the case, I would go with one of their other milk teas or fruit teas. But, the catch is that you MUST enjoy the taste of tea. Asha's is like the Peets of the coffee world. If you want strong coffee you go to Peets instead of Starbucks. Similarly, if you want good strong tea, go to Asha's instead of some random boba place in South Berkeley. The drivewalkbusbikeanymodeoftransportationtogetthere is worth it. Trust me. 

And I have to thank the lovely ladies who accompanied me. 
Cal Dining 4 Lyfe! 
Posing with my tea. Because that's what everyone does when they get boba, right?
Asha was well worth the wait after all this time. I stand behind my rating of 4.5/5 one hundred percent. I'm excited to go back and sample some more drinks! 

*********************************************************************************

Okay, so announcements! 

First of all, I apologize for not getting a post out every week. I've got a busy summer schedule, but I do plan on blogging as often as possible. It gets hard sometimes to find inspiration, but when I do, bam, you get your post. So, please be patient with me! I appreciate it!

Also, next post by me should be some type of article/you get to read my thoughts/rants/opinions on gluten free lifestyle and such. Those types of posts are my favorite, but if all our readers out there would like to shoot some ideas over to me, I would be happy to consider writing about those as well. 

Until next post,
Kris