Baseball season is now in full swing and that means fun days at the stadium, enjoying the game, the sun, and traditional baseball treats (hot dogs, pretzels, anyone?!)  In the past, those that are gluten free would have to bring their own food or just go without – no fun!  However, this season many stadiums around the country are offering gluten free selections.  While this is not the healthiest food, and I certainly do not recommend eating it often, it is fun to indulge at the game every so often.  And, happily, some of  these stadiums are offering healthier options such as salads, veggies & hummus, yogurt & fruit…

The following stadiums have gluten-free selections available.  But, as always, remember to double check before consuming anything if you have celiac or are gluten intolerant.  Ask the same questions you would ask in a restaurant and if it is not a pre-packaged item, ask about cross-contamination! 

• Dodger Stadium, Los Angeles – g.f. beer at select concession stands
• AT&T Park, San Francisco – g.f selections at the Budweiser Pub
• Citi Field, New York Mets – Kozy Shack Gluten Free Stand
• Turner Field, Atlanta – g.f. hot dogs, snacks, beer
• Tropicana Field, Tampa Bay
• Safeco Field, Seattle (August 26, 2011 is Gluten Free Awareness Night!)
• US Cellular Field, Chicago White Sox
• Wrigley Field, Chicago Cubs
• Oriole Park at Camden Yards, Baltimore
• Nationals Park, Washington, D.C.
• Target Field, Minneapolis
• Citizens Bank Park, Philadelphia
• Coors Field, Denver

I was so excited to receive a sample of Purely Elizabeth’s new line of Ancient Grain Cereal in the mail.  I love cereal, but rarely eat it because most are full of sugar, chemicals, and crazy ingredients.  The sample I got was the Cranberry Pecan flavor.  With a short, clean ingredient list that includes certified gluten-free oats, organic pecans, organic quinoa flakes, organic dried cranberries, and organic chia seeds, I was a happy camper!  (There are other ingredients, but those are my fave!  Rest assured, though, the other ingredients are also organic, gluten-free, and healthy!) 

I’ve tried other Purely Elizabeth products before and do love them all.  However, this is their best to date!  It was crunchy, flavorful, and it tasted fresh.  I tried it plain and I tried it with almond milk.  Both were delicious!  I now have a new favorite cereal.  The best part is… it’s actually healthy and does not contain all of the junk of most cereals on the market, so I actually feel good about eating it.  I look forward to trying the other flavors!

Ch-Ch-Ch-Chia!  We all remember the Chia Pet.  Really, who could forget?!  However, long before the Chia Pet craze, the chia seed was a staple of Aztec and Mayan diets.  It has even been documented that Aztec warriors subsisted on chia seeds during battle.

Today, the chia seed is starting to gain popularity in the United States.  Not only does it taste good, it is a great source of Omega-3 fatty acids and extremely rich in antioxidants (even more so than blueberries!)  Chia seed is also high in fiber, as well as calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.  Wow!  Now, that’s a superfood… and it’s gluten free!

I like to sprinkle chia seed on top of yogurt or put it in a fresh fruit smoothie.  It has a nutty flavor and adds a nice little crunch.  (Note: when added to a liquid, it will become slightly gelatinous)  It can be hard to find, but Whole Foods has it on a regular basis.  So, give it a try… and let me know what you think!

Here are TWO easy recipes for chia seed pudding.  These are great for breakfast or a snack! 

• 1/4 cup raw chia seeds
• 1/2 cup almond milk (or any other type of milk that you like)
• 1 Tbsp. agave nectar
• 1/2 tsp. vanilla extract (if you have vanilla beans, use the seeds from half a pod)

- Mix all ingredients in a bowl. Stir continuously to make sure there are no lumps and it is well mixed.
- Place in the refrigerator for approximately 10 minutes.
- Remove from the fridge and stir.
- Top with fresh berries or banana and/or slices of almonds. Sprinkle with cinnamon, if desired.

Chia Cashew Pudding 

Blend 1 cup of cashews in 1 cup of water or orange juice.  Stir in 1/2 cup of chia seeds.  Add agave, salt, and vanilla, to taste and blend.  Cut up fruit and add.  My favorite fruit to add to this are ripe nectarines and peaches.  Such a delicious summer treat!

This past week, I got into the spring cleaning mood.  It all started with a little organizing of my desk.  The next thing I know, I was cleaning out the closet and moving on to the pantry and refrigerator!  As I took everything out of my fridge, I realized I had A TON of carrots.  I usually keep carrots on hand because they are so versatile and nutritious.  I usually use them in salads and soups or cut up to dip in hummus.  However, since I had so many, I decided to put those carrots to good use and make something else.  The results were delicious!  Here’s the simple recipe that I used…

Ingredients:

• 1 pound carrots, cut into pieces 2 inches long and ½ inch thick
• 2 Tbsp olive oil
• pinch cayenne pepper (optional)  
• pinch of sea salt
• 2 Tbsp. honey
• Grated lemon zest from half a lemon
• Juice of one lemon

Directions:

Preheat oven to 450.  On a rimmed baking sheet toss the carrots with olive oil, cayenne pepper and salt.  Arrange in a single layer on the sheet.

Roast for 30 – 40 minutes, tossing once in the middle.

In a small bowl, whisk honey, zest, juice and season with a pinch of salt.  Drizzle dressing over the carrots, toss to coat.  Transfer to a serving dish and serve.

Chocolate abounds today!  And, while the processed, store-bought chocolate is full of chemicals and sugar, the real deal has some great properties.  While I won’t go as far as calling chocolate a “health food”, it is full of magnesium and antioxidants.  So, indulge a little, just make sure it’s a high quality dark chocolate (raw is even better!)  Try to get chocolate that is 65% cacao or higher.  The higher the percentage, the more nutritional goodness you’ll get.  Below is a great recipe for chocolate truffles. For more Valentine’s Day recipes (chocolate and otherwise), check out my latest newsletter here: http://archive.constantcontact.com/fs086/1102615593705/archive/1104450606870.html 

Raw Chocolate Truffles

• 1/3 cup of almond butter
• 1/4 cup raw, unsweetened cacao powder
• 1 Tbsp. goji berries
• 2 tsp shredded coconut, unsweetened
• 2 Tbsp. honey or maple syrup

In a food processor, mix the almond butter, cacao powder and honey or maple syrup (whichever sweetener you are using).  Add the goji berries and mix.  With your hand, form into balls and roll them in the shredded coconut.  Place in the freezer for a couple of hours, then serve.

• an apple or banana with almond butter
• baby carrots, celery or bell pepper dipped in hummus
• organic yogurt sprinkled with chia seed
• a handful of raw almonds
• a small can of tuna
• a hard boiled egg
• a small bowl of fresh berries (top with some shredded coconut and/or slivered almonds for a real treat!)
• a handful of pumpkin seeds
• a handful of sunflower seeds
• half of an avocado – save the other half for tomorrow

What are your favorite healthy snacks???

I am always so happy to see all of the spaghetti squash that is available at the market this time of year.  It is one of my favorite vegetables and I always look forward to making it.  In fact, just last night I made some and it was a big hit! 

Spaghetti Squash is a member of the winter squash family and it is so good (not to mention easy to prepare)!  Being a member of the winter squash family, it’s full of vitamins and minerals.  It is a very good source of vitamins A and C, potassium, and dietary fiber.  The fun thing about spaghetti squash is that it can be a substitute for spaghetti.  Once it is cooked, it looks like spaghetti and you can then dress it up with anything you want (marinara, olive oil and garlic…)  Truly naturally gluten free spaghetti!  So, just how do you make spaghetti squash?  It’s so easy!  Simply cut a spaghetti squash in half, lengthwise.  Scoop out all of the seeds and place it face down on a baking sheet and pop it in the oven.  (Save those seeds if you want to roast them – yum!)  Bake at 375 for approximately 40 minutes.  Take out of the oven and allow it to cool for about 10 minutes.  Then, flip it over and take a fork and run it through the flesh.  You will see the “spaghetti” form.  At this point you have many options with how to serve it.  Here are a few of my favorites:

An easy, tasty meal!

Poached Pears with Raisins & Dried Apricots

Ingredients:

Directions: