Eating Out With Celiac Disease

I have worked in the restaurant industry for over a decade, as a server, bartender and manager. Over that time I have definitely seen a rise in allergy and food sensitivity requests from my guests and even more since my Celiacs diagnosis two months ago.  For instance I had three guests at yesterday's Sunday Brunch service that had Celiacs, not three at one table, but three different tables with a person with Celiacs. I feel like they were lucky to have me serve them, because I know not everyone in the industry takes it seriously.  I made sure the chef took every precaution to ensure they did not get cross contamination.

There are the times though when I get folks asking for gluten free options and I will say for instance, "well that has soy sauce, I will have the chef leave that out" and their reply is "oh, i'm not that gluten free, I just don't eat bread". Needless to say food servers and cooks tend to get a little jaded about the situation, since it seems like everyone is doing gluten free.

While I'm not saying that there aren't any restaurants around that take Celiacs and Gluten Sensitivity seriously, and follow every precaution to avoid cross contamination, but I do feel they are few and far between. My feeling is that there needs to be more education on the subject for all restaurant employees.  In the meantime I choose to not eat out very often, which is alright because I enjoy making my own food anyways, but since I overslept this morning and didn't make lunch I am going to have the chef whip me up something to eat, perks!

Yummy Island Chicken Salad, Romaine, Napa Cabbage, Fresh Mint and Basil, Carrots, Snap Peas, Avocado, Coconut Flakes, topped with a delicious Rotisserie Chicken Breast ad dressed with fresh squeezed lemons!

70/30 Burgers

Today's lunch consisted of a burger made with 70% Grass fed ground beef and 30% uncured organic bacon, topped with caramelized sweet onions and sauteed mushrooms, with spinach dressed with avocado oil.  This delicious meal is so easy to make.

What you will need is 1 lb of ground beef and 1/3 to 1/2 lb of bacon, grind the bacon in a food processor. Combine ground beef and ground bacon in a bowl until well mixed.  Form into patties and cook in a skillet until med well to well done. I like to cook the onions and mushrooms in coconut oil for an extra rich flavor. I hope you enjoy this delicious meal!\

Cheers!

Sometimes you just feel like a refreshing Lemonade

Watermelon Basil Lemonade

I drink a lot of water, and sometimes I feel like a refreshing cold beverage.  I came up with this Watermelon Basil Lemonade based on the Watermelon Basil Martini that is served at the restaurant I work at.  So if you want to make it a real special occasion add gluten free vodka or tequila!

Watermelon Basil Lemonade

This recipe makes 2 servings

2 Cups of cubed fresh watermelon

2 lemons

1-2 tsp of local honey

4 large basil leaves

Put watermelon, the juice of the 2 lemons, and honey into a blender or food processor, puree. Chiffonade the basil leaves and place into watermelon mixture, let steep for 10 to 15 minutes. After the mixture has steeped strain.  Fill 2 glasses with Ice and divide the mixture into glasses. Have a seat on your patio and enjoy!

Cheers!

Feeling a little Tropical Today

My lunch today had me feeling like I was back in Maui. I get so excited when I find a Martha Stewart recipe that I can modify to be AIP friendly. This Pan Seared Mahi Mahi with Avocado and Mango Salsa, was so delicious that I didn't want it to end!

Here is the simple recipe:

Pan Seared Mahi Mahi with Avocado and Mango Salsa

3 to 4 Mahi Mahi Fillets (I buy the wild caught Mahi Mahi from Costco)
1 TBSP Coconut oil

Mango Salsa
1 cup of Mango cubed (I used frozen Organic Mango Chunks from Trader Joe's, you can also use fresh)
1 large Avocado cut into cubes
1/3 cup finely chopped red onion
1-2 TBSP Fresh Cilantro chopped
The juice of 1/2 lime
1/4 tsp sea salt

(For non AIP Paleo, you can add fresh Black Pepper and or chopped Jalapeno Peppers if you like.)

 Place all salsa ingredients into a medium bowl, lightly mix to maintain the integrity of the mango and avocado.

In a skillet saute the Mahi Mahi in coconut oil over medium heat about 5-6 minutes on each side.

Remove fish from skillet place on plate top with Salsa and serve with side dish of your choice, I like a big salad with this dish.

I hope you enjoy this dish as much as I did!
Cheers

Avocado Chicken Salad

Avocado Chicken Salad is a great summertime lunch option. I love it served on endive leaves, plantain chips, or sliced green apples.  I add more veggies than other recipes call for, because I like a more crunchy chicken salad.

AVOCADO CHICKEN SALAD

2 Organic chicken breasts

1/2 cup each of finely chopped red onion and celery

2-3 tbsp fresh chopped cilantro

1 large ripe avocado

The juice of 1/2 of a lime
Salt and pepper to taste

Cook chicken breasts in a 375 degree oven for 20-30 minutes until done. Chop chicken and put in refrigerator to cool.  Place large avocado and lime juice in a food processor, or blender and puree.  When chicken is cool add in onion, celery, and cilantro mix together.  Add in avocado puree and stir coating all of the ingredients. 

Enjoy on a bed of lettuce, lettuce leaves, plantain chips, or sliced green apple.  

I love Bone Broth!

I have been making bone broth for about 6 months now, and from the first time I made it I was hooked.  I use this recipe from Wellness Mama and it always turns out amazing. Using organic grass fed beef bones and organic veggies has always been a priority for me.  After the bone broth is finished I store it in Mason Jars in the fridge until I can remove the fat, then it goes into the freezer.  Bone broth can be enjoyed by itself as a gut soothing hot beverage, or it can be used in soups and many AIP Paleo recipes.

This process may seem daunting but once you make it you will be hooked.

AIP Chili

One of my favorite AIP Paleo meals is Mickey Trescott's Magic Chili I cook up a batch of this and have it for breakast, lunch or dinner. So amazingly easy and delicious.

This dish is completely AIP no nightshades even though it looks like there is, trust me, so good!