Sans Gluten Hiatus

Hi Everyone!

I've been on a bit of a blogging hiatus...

Life has been hectic for this sans gluten sister but we will return soon...

Hope you are all doing great!

Devon

Restaurant Review: Mumon

Over the weekend my husband and I went out for sushi to Mumon in Garden City, New York. It was the first time we've done that since I was pregnant with our son (he was born in February).  I usually have a hard time going out to Japanese restaurants because I feel so limited in that almost EVERYTHING has soy sauce in it.  When I try to explain why I can't have soy sauce it never seems to work because it always ends up on my plate. The safe choices are limited and not so exciting. I can only eat so many spicy tuna and avocado rolls!

We were pleasantly surprised at our experience at Mumon. When my husband suggested we order the "Love Boat" I was dreading having to explain to our server to hold most of the sauces and "crunchies" that came on the Love Boat. The Love Boat consists of 10 different sushi rolls that you pick out.

As it turns out our server, Emiko, was incredibly helpful. I literally asked 10 questions about the menu before we even got to the Love Boat order (another 10 questions). She went to the kitchen 3 times to check with the chef to make sure my choices were safe to eat. Emiko even offered gluten free tamari for me. My husband and I were so impressed! It was so refreshing to not feel limited at all in what I could order.

When our Love Boat was brought out to our table the couple sitting next to us offered to take a picture because it was such a masterpiece (see below)!

The Love Boat!

We ate most of the Love Boat and it was so delicious. Some of the sauces were mango based and really complimented spicy rolls we had ordered. We had salmon, tuna, lobster and crab that were super fresh.

I highly recommend this restaurant to anyone who enjoys Japanese cuisine. The quality of the food fantastic and the wait staff is knowledgeable and kind.

Check out the menu here: http://www.mumonrestaurant.com/index.htm

Enjoy!!

xo, Devon

Kicking 4 Celiac

Happy 2012 everyone! I hope you all had a fantastic holiday season with lots of sans gluten treats. I thought a great way to kick off 2012 would be to fill you in on an amazing organization, Kicking 4 Celiac, that combines Celiac awareness and physical activity. I was lucky enough to chat with Craig Pinto, founder of Kicking 4 Celiac and learn about what inspires him.

Hopefully I'll see some of you at their upcoming events....

What inspired you to create Kicking 4 Celiac?

When I started playing arena football I really wanted to use it as a platform to raise awareness and education for Celiac Disease. Late 2010 I had the opportunity to do an event with Guinness World Records and the response that was received from the Celiac Disease community really made me feel like I was doing the right thing, and to pursue it even further. The foundation really got its roots from that event.

As an athlete living with Celiac disease did you find that your performance improved once you eliminated gluten from your diet?

It took a little while to get the right diet together, so that I was able to sustain energy and also be strong enough for competition, but I do feel like it helped me overall. I also have Crohn’s Disease, so eating gluten-free and being aware of what I ate helped me stay on top of my game.


Do you think that Celiac awareness has increased in the athletic community since you have been diagnosed?

I think as a whole it has increased, but as far as the athletic community I wouldn’t be too sure. I have not heard many athletes having Celiac Disease, though I have heard of athletes feeling better on a gluten-free diet.


What do you think about the current trend of professional athletes removing gluten from their diet even if they haven’t been diagnosed with Celiac disease?

I think if it works for them, to continue on that path. The only thing I usually stress is that when you don’t have Celiac Disease and it is not a necessary diet for daily health, to make sure you will be putting back in your body the nutrients you will be deficient in when eating gluten-free. At times it gets too glorified as just a diet, and not enough goes into what it causes your body to lack.


What are some of your favorite gluten free ways to refuel before and after exercise?

I usually eat pretty basic before exercising, bananas, yogurts. Afterwards I will have eggs, turkey, and a protein shake or bar. Throughout the day is important as well for an evening workout, and I will usually eat grilled chicken salad, and quinoa pasta (my favorite) in the evening.


What is a typical day like at Kicking 4 Celiac?

I’m usually in the office early and getting right to reaching out to different areas that we may be looking to expand and work with. We will also pitch around different out-of-the-box ideas on new fundraisers and activities to bring to certain areas as well. It is a great office environment, I love doing what I do everyday and hope to continue to expand for a long time.

For more information about Kicking 4 Celiac check out http://www.kicking4celiac.org/

Thanks Craig!!!

November: Diabetes Awareness Month

November is Diabetes Awareness month so I wanted to take this opportunity to shed some light on common myths associated with Type 1 diabetes.  A majority of the information about diabetes in the media is referring to Type 2 diabetes not Type 1 diabetes. There isn’t a lot of information provided regarding Type 1 diabetes OR they are just lumped together as the same disease.  The distinction between the two kinds of diabetes is EXTREMELY important! They are both very different as is the management of these chronic conditions.

Basic definitions you should know before getting started:

1. Pancreas: the organ that houses beta cells which secrete insulin
2. Insulin: a hormone that allows our bodies to turn our blood glucose into energy by allowing it to enter our cells in muscles, organs and the brain so our bodies can function on a day to day basis. EVERYONE needs insulin-not just people with diabetes
3. Blood glucose: Our body’s main and best source of energy. Glucose enters our blood stream after we eat and digest carbohydrates
4. Glycogen: the body’s stored form of glucose that is slowly secreted by the liver 24/7 so we always have a source of energy even when we are not eating
5. Hemoglobin A1c: an average of your blood glucose* over the past 2-3 months measured in percentages. A very general A1c goal would be 7% (an average blood glucose of approximately 150mg/dL) can prevent complications from occurring. Your own A1c goal will be determined between you and your healthcare provider

*Blood glucose and blood sugar mean the same thing

COMMON MYTHS ABOUT TYPE 1 DIABETES

1. ALL TYPES OF DIABETES ARE CREATED EQUAL: FALSE

There are two main types of diabetes: Type 1 diabetes and Type 2 diabetes. In Type 2 diabetes the pancreas still secretes insulin but blood sugars remain elevated for a few different reasons. One reason is that the cells can’t utilize glucose as well as they once could because they are resistant to insulin. Another reason is that the liver is secreting too much glycogen throughout the day and the pancreas can’t keep up with the demand of insulin needed to lower blood glucose.

In Type 1 diabetes there is an auto immune response where the immune system views the beta cell as a foreign object and destroys it. As a result the beta cell can no longer secrete insulin and it needs to be supplemented from the outside of the body via multiple daily injections (MDI) or insulin pump therapy. Exogenous insulin is currently the only way to manage Type 1 diabetes (and checking blood sugars). Oral medications do not treat Type 1 diabetes. 

Other autoimmune conditions you may be familiar with include Celiac disease, rheumatoid arthritis, hypothyroidism, ulcerative colitis, psoriasis, alopecia and vitiligo.

2. A DIET HIGH IN SUGAR OR JUNK FOOD CAUSES TYPE 1 DIABETES: FALSE

Whereas with some people, a poor diet and obesity may cause Type 2 diabetes, this is absolutely not the case with Type 1 diabetes. We know that there is a genetic component to Type 1 diabetes and then usually there is an environmental trigger that will set the immune system response into action to destroy beta cells in the pancreas. This could be a stressful event such as an illness. There is no one person or food to blame for the onset of Type 1 diabetes.

3. PEOPLE TYPE 1 DIABETES MUST FOLLOW A “DIABETIC DIET” AND CANNOT EAT SUGAR OR CARBOHYDRATES: FALSE

As I mentioned earlier, carbohydrates are our body’s best source of energy so we do not want to restrict them. As a dietitian working with people living with Type 1 diabetes, my goal is to make sure they are eating a diet full of whole grains, fruits and vegetables, lean proteins and healthy plant based fats. Treats in moderation are perfectly acceptable (birthdays, holidays, special occasions, etc).

These are foods that should be the basis of EVERYONE’S diet-not just because you have diabetes.

The only foods that are truly off limits are concentrated sweets such as juice, regular soda, “sports” waters, pure sugar candies, syrup, etc. These so called foods are nutritionally bankrupt and are just pure sugar. Again, regardless of having diabetes or not, no one should be including concentrated sweets into their diet.

I do teach people how to determine how many grams of carbohydrate they are eating at a meal or snack. This is solely for the purpose of being able to dose their insulin properly to prevent elevated blood sugars after eating carbohydrates.

4. SUGAR FREE MEANS CARBOHYDRATE FREE: FALSE

Sugar free foods commonly found in super markets such as cookies, cakes, chocolate and ice cream still have carbohydrates and can still raise your blood sugar. These are foods that should be eaten in moderation so if you are going to indulge have a real piece of chocolate or a real scoop of ice cream. Don’t waste your time or money on something that has 42 ingredients you can’t pronounce!

The one type of food where sugar free is important is with food products that would be liquid sugar i.e. drinks. One or two artificially sweetened beverages should be okay to have throughout the day but remember water is best!

5. TYPE 1 DIABETES ONLY OCCURS IN CHILDREN: FALSE

Type 1 diabetes can occur at any age. Sadly many adults are mistakenly diagnosed with Type 2 diabetes just because they are over 18. Healthcare providers need to keep an open mind when it comes to diagnosing diabetes and screen for Type 1 and Type 2 diabetes.

6. THE ONLY DIFFERENCE BETWEEN A PERSON WITH TYPE 1 DIABETES AND A PERSON WITHOUT IS THAT A PERSON WITH TYPE 1 DIABETES TAKES THEIR INSULIN FROM THE OUTSIDE AND PEOPLE WITHOUT DIABETES MAKE THEIR INSULIN ON THE INSIDE OF THEIR BODIES: TRUE!!!

Please remember that a person living with Type 1 diabetes is not a sick person-they are simply supplementing their insulin supply from the outside because they are not producing insulin on the inside. There are no limitations as to what a person living with Type 1 diabetes can do!!!!

I hope this information helps you understand a little bit about Type 1 diabetes and how different it is from Type 2 diabetes. The next time you read an article about diabetes you'll know which type the author is referring to;)

Happy Diabetes Awareness month!!!

Xoxo, Devon

Sans Gluten Sis Gets Hitched

As you know Dina and I took a bit of a hiatus this summer as we were preparing for Dina's wedding this past weekend.  The planning of a wedding is serious stuff (for the bride and matron of honor!) and one of the most important events leading up to a wedding is the bridal shower.  Dina had a perfect Saturday in July at the beach for her shower and all of her closest friends and family were there. In my opinion the menu was perfect for a perfect summer day. Some of the hors d'oeuvres included honeydew and cantaloupe with prosciutto and fresh basil, crab cakes and bacon wrapped scallops.

For the appetizer we had fresh tomato and mozzarella salad, ham and gruyere quiche for the main and key lime pie (Dina's fave) for dessert served with fresh fruit. Being the fabulous sister that she is, Dina requested that a sans gluten version of the quiche and key lime pie be prepared for me. The chef did not disappoint! I feel like I should preface every picture with "The picture doesn't do it justice..." but see for yourself below.

Ham and gruyere quiche

Key lime pie (fresh fruit not pictured)

On Dina's big day this past weekend she was absolutely stunning (and her new hubby Chris looked quite dapper too)!!!  It was such a flawless day and we had fantastic early fall weather at the beach. For those of you who are beach bums you know exactly what I mean.  As much as I loved being the center of attention at my wedding it was kind of nice to be out of the spotlight as the matron of honor and watch my big sis shine. I was also very happy to be able to sample ALL of the delicious hors d'oeuvres! 

Just like at my wedding I had my own gluten free attendant which is such a luxury. Many of the hors d'oeuvres were naturally sans gluten such as cucumber slices with lobster salad, potatoes with caviar, bacon wrapped scallops, melon with prosciutto and fresh basil and shrimp cocktail. The piece de resistance was the gluten free mac n' cheese served in shot glasses. This dish was specially prepared from scratch and executed perfectly!  It is really hard to master gluten free recipes from scratch as most of you know and I think it says a lot about a chef's skills when they create a "perfect 10" dish the first time. I ate about 4 of the mac n' cheese but easily could have eaten A LOT more!

Sans gluten mac n' cheese (best thing I have ever had in a shot glass)

For dessert my sister requested that I have my own sans gluten smoosh cake. I loved walking back to our table and seeing my very own cake at my table setting-how indulgent! 

Marney White from Marneycakes Inc. (http://www.marneycakes.com/) created my sister's wedding cake and my smoosh cake. We are huge fans of Marney as she also created my wedding cake over one year ago (see previous posts).

Sans gluten smoosh cake

Sans gluten smoosh cake before being devoured

As you can clearly see all of the planning resulted in an extra special day filled with dear friends and amazing food. In my book I think those are the two most important things that anyone can ask for.

I am so happy for Dina and Chris and wish them nothing but happiness!!!

CONGRATULATIONS!!! xxoo

Welcome Back!

Welcome back everyone! As you may have guessed I took a bit of a hiatus this summer from the sans gluten scene. I hope all of you had a happy, healthy and safe summer full of beach time and bbq's! A lot has been going on at Sans Gluten Sisters and I'll be writing about it very soon. A Sans Gluten Sister is getting married this weekend so the festivities are about to begin and they are going to be fabulous! From what I hear there is going to be sans gluten mac n' cheese shooters at the reception. Wow!

See you soon!

xo, Devon and Dina

Bare Naked Bakery is Turning One Year Old!

One of my absolute favorite sans gluten spots on Long Island-Bare Naked Bakery- is turning one year old this Saturday, July 23^rd. This is not your run of the mill gluten free bakery. In addition to cakes, cupcakes and cookies they also offer savory treats like panini sandwiches, salads, bagels, breakfast sandwiches, pizza, NYC hot pretzels and so much more. You can eat in the bakery or take it to go. 

I was lucky enough to catch up with Bridget Brennan, Founder and President of Bare Naked Bakery to find out what inspires her. If you are on Long Island this weekend try to stop by BNB for some fabulous festivities and guest speakers (myself included). Go to www.barenakedbakery.com for more information. See you there!

1.     What inspired you to open Bare Naked Bakery, the gluten free restaurant and bakery in Long Island New York?

Six years ago my sister got diagnosed with ulcerative colitis and then later with crohns disease. Before the doctors finally diagnosed her, I watched her go through living hell with her body. She went to doctors over and over and none of them made the connection between what she was eating and how she was feeling. It became clear to me that her outbreaks would be less frequent and more manageable with the absence of gluten in her diet. Now, I am not a doctor but I do believe that our bodies are the most sophisticated pharmacies in the world...  we just have to listen to it!

I had always believed in the power of nutrition and was fascinated by the ability of food to heal the body and also to destroy the body.

During this time I was dealing with my own digestive discomforts. Although my symptoms were on a much smaller scale and mainly involved bloating, cramping and increased appetite, I made the decision to eat gluten free as well.  The feedback from my body from the removal of gluten was astounding and enough to send on a mission.

I learned quickly that although there were gluten free options, no one offered a gluten free “normal experience”.  I feel this is extremely important for people (especially children) to have at least one place in there life to go to and feel “normal” around food. That was the inspiration that started it, but I get inspired every day when I see the positive impact it has had on others (especially children).

2.     What other types of food allergies do you accommodate at BNB?

Our facility is 100% gluten free and 100% nut free. And 60% of our menu is also dairy free.   Our Executive Baker Jaclyn Messina has had a tremendous hand in creating our dairy free items among many other things in the bakery.

3.     How long did the process take from BNB being an idea until the day you opened BNB’s doors one year ago?

I started the original Bare Naked Bakery at my mom’s farm in East Meadow. I had a small space with tons of fresh ingredients to experiment with. At the time there were a lot of nay sayers who were unfamiliar with gluten free and skeptical about the growing need for it (those people still exists but much less now or maybe I’ve just gotten really good at tuning them out...lol).  I kept it a secret until 8 months later when I opened the Bellmore, New York, Bare Naked Bakery.

4.     What has been the most rewarding experience for you over the past year of business?

Our guests without a doubt. There is nothing like seeing a kid come in screaming.. “Oh my God mommy can I really have anything on the menu??? Really???? Anything?” On my hardest days, when I witness this, I’m reminded of how important what we are doing really is.

5.     What is your favorite savory menu item at BNB? Favorite sweet treat at BNB?

I love our Rueben Panini, Pizza (by the slice), or Grown Up Grilled Cheese on a salt bagel. I also love our NYC Soft Pretzel warmed with a side of honey mustard dressing. Our Black and White Cookie and brownies are phenomenal.

6.     How do you determine which items make the daily menu? Specials menu?

Our Executive Baker, Jaclyn Messina plays an incredible role in our menu and bringing it to the table.  When her and I get together we get super creative. It usually starts with the foods we miss the most and then we create magic from there. We started doing a farmers market every weekend in our parking lot, so now our inspiration comes from whatever produce they have fresh that day.

7.     What do you see in the future for BNB?

We are working towards becoming a national franchise and landing some pretty huge wholesale accounts as well as distribution. Since most of what's being done is brand new to the industry, I think the sky is the limit!