And how well do you know the you that’s not really you? Or even the you that is you?

For the most part, we’re a highly developed species, but our interoceptive skills aren’t all that great. We’re fairly clueless when it comes to our own bodies.

First things first – the basics.

All living things are made up of cells. Some things, like bacteria, are made up of only one cell. Humans are made up of bazillions of cells and almost every one of those cells contains a complete recipe for making you the unique and quirky person you are. That cellular recipe card is encoded in your DNA, which is that long twisty, twirly, ladder-like molecule you learned about in high school biology. The ingredients for your DNA recipe are organized into 23 pairs of chromosomes, which are organized into genes. We each have about 20,000 genes. I have the gene that codes for green eyes and the one that codes for slightly wavy hair. I also have two genes that code for an increased risk for celiac disease and one that makes me a super taster. You may have the gene that codes for sparkling blue eyes and one that’s the marker for straight hair. Or, you may have hit the jackpot with ACTN3, the “I can run really fast” gene.

That’s us in a genetic nutshell.

Now, on to those one-celled, one-piece-of-DNA bacteria. Bacteria consume stuff (nutrients) from the environment and in some cases, that environmental banquet is us. We have WAY more bacterial cells in our bodies than our own cells – something like 10 times more bacteria cells. Simply put, we have (give or take a few) 100,000 bacteria cells (and genes) in and on us at all times.

Take that one step further and we can conclude that 90% of our cells are from bacteria. Yikes! There’s not much of me that’s really me. I’m just a green-eyed, over-grown petri-dish wearing a cute outfit.

So, we’re just one big tour bus for bacteria. We have some nice passengers and some not-so-nice passengers and it’s important for over-all health to keep this ratio in optimal balance. Our unique buggy environment is called a microbiome and includes all the microbes (and their genetic elements) that have become a part of our internal and external environment. These bacterial genes can profoundly impact the progression of disease – in good ways (protecting us from pathogens), or bad ways (causing infection, inflammation, and disease).

What do good bacteria do?
• Produce enzymes that help us digest, absorb, and assimilate food
• Synthesize vitamin K and other vitamins we can’t make on our own
• Break down carcinogens
• May help metabolize drugs
• Rev up the rate in which intestinal cells regenerate
• Boost immune function and metabolism
• Infants get protective bacteria during birth that help “educate” their immune systems
• Antibiotic use can kill off good bacteria, opening the door to disease

A healthy gut microbiome is akin to a functioning organ, carrying out all kinds of important immune system activities. People with digestive diseases and autoimmune conditions (i.e., celiac, colitis, Crohn’s, IBS, food allergies, environmental sensitivities, etc.) often have funky microbiomes, which can impact energy levels, overall vibrance, immune function, and aging. Researchers are even linking obesity and diabetes to bacterial imbalances.

Scientists at the National Institutes of Health are sequencing the genomes of almost every strain of bacteria we have and are connecting them to the organs they inhabit (nasal-oral-lungs, skin, gastrointestinal, urogenital). This new approach to wellness is called medical ecology. Think of your microbiome as a soil system. Without the proper balance of nutrients and microbes in the soil, your garden won’t grow. The more good bacteria we have, the harder it is for bad cooties to take hold and cause problems.

How do we tend the microbial garden?
• Don’t use broad spectrum antibiotics unless absolutely necessary
• Choose organic produce and hormone/antibiotic-free animal products
• Eat fermented foods (yogurt, kefir, sauerkraut, etc.)
• Reduce stress, which can impact intestinal health
• Prebiotics (fibers in whole foods) stimulate the growth of good bacteria
• Avoid processed food, junk food, and sugary drinks
• Talk to your health-care practitioner about taking a probiotic supplement
• Eat cruciferous veggies *

* Next up: quorum sensing, broccoli, horseradish, and a test to measure your interoceptive skills. (I know, I apologize. I just can’t help it.)

I promise you a gluten-free donut if you stick with me. =)

Peace, love, and good bacteria.
Melissa

Photo credit: WikiMedia Commons

I’m sure you’ve all heard the famous Hippocrates quote, Let food be thy medicine and medicine be thy food. He uttered those words in 400-something BC. Back in the day when food was actually—surprise—real food. That meant lots of plants and an occasional animal snack, but certainly not double-deep-fried, nacho-flavored, cheese-like chips; high-fat “Sunday” bacon; or 2-pound cinnamon rolls. When Hippocrates was talking about food as medicine, he was talking about plants. Whole foods.

See those scrawny little scallions in the above photo? Nothing all that special. They’re just onions, right? Well, those onions pack a powerful punch when it comes to health-promoting goodness.

I’ve been doing some research on foods that fight cancer, sometimes referred to as chemopreventive (or chemoprotective) foods and ran across an interesting, recently released (last week) study.

But first, a little background. The term chemopreventive was coined in the late 1970s and refers to the phytochemicals (plant chemicals) in natural products (fruits, vegetables, herbs, spices) that reduce the risk of disease. I mentioned Hippocrates because I figured most of you have probably heard the food as medicine quote. Here’s another similar, although more wordy, quote from a March 2010 Pharmaceutical Research Journal abstract on cancer chemoprevention.

Moreover, it has been recognized that single agents may not always be sufficient to provide chemopreventive efficacy, and, therefore, the new concept of combination chemoprevention by multiple agents or by the consumption of “whole foods” has become an increasingly attractive area of study.

Hmmm? Wow, the “new” concept of consuming whole foods as medicine? An “increasingly attractive area of study.” Very interesting (I say with a touch of sarcasm). Wasn’t Hippocrates the father of modern medicine? Back in 400-something BC?

Okay, so we’ve gone astray on many fronts when it comes to health and what we eat. I’ll save that rant for another day and get on with the exciting news about scallions, one of my favorite foods.

There’s an increased risk of intestinal cancers associated with celiac disease. The risk is small and if you’re on a seriously committed and healthy gluten-free diet (think whole foods), the increased risk is minimal. I’m not losing any sleep over it. But colon cancer is one of the most common forms of cancers in the general population, so it’s nothing to sneeze at.

What do scallions have to do with intestinal diseases and colon cancer? Well, according to a new study, scallion extract (scallions soaked in hot or cold water) suppressed key inflammatory markers and reduced the size of cancer tumors. Yes, in rats, but in some ways, we’re not all that different.

In summary, directly from the study: “We therefore suggest that scallion plant materials and their extracts may have the potential to be systematically developed as a chemopreventive agent(s) or medicinal food against specific colon cancers.”

Psst—you don’t have to wait until they’re “systematically developed.”

I say, load up on fresh, organic scallions right now. Chop them and add them to soups, stews, chili, whatever you can think of. Both the hot and cold extracts provided protection, but the hot (cooked) version topped the list. Sauté them and add them to raw salads. I do that all the time and they taste spectacular! Roast them in a medley of vegetables. Slice them length-wise and put them on pizza (check out this recipe: my new favorite pizza topping to see what I mean).

Here’s the good news about this study. It didn’t take much, just one scallion a day to provide the extra boost in protection. If that’s not enough, scallions impair genes that store fat. Yes! Okay, in obese rats, but still. Good news, don’t you think? Onions also help lower blood pressure and are anti-inflammatory.

What’s not to like about the scallion?!

Go, buy some now! Let food be thy medicine!

Melissa
PS Stay tuned for a roasted scallion pesto recipe. Oh my gosh! Delicious.

* P Arulselvan et al., “Dietary Administration of Scallion Extract Effectively Inhibits Colorectal Tumor Growth: Cellular and Molecular Mechanisms in Mice,” PLoS ONE 7(9), e44658. doi:10.1371/journal.pone.0044658, September 14, 2012.

Last year around this time, Venus Williams dropped out of the U.S. Open and revealed that she was suffering from Sjögren’s syndrome, a chronic autoimmune disorder. Yesterday, the 7-time Grand Slam champion made another early exit from the US Open with a dramatic loss to sixth-seeded Angelique Kerber.

I started this blog (Gluten-Free For Good) in 2007, mainly to increase awareness of celiac disease and help people thrive on the GF diet. Not just get by, but to live active, radiant, and healthy lives. Today’s post was supposed to be part #2 of a series on mitochondria density, elite athletes, weight loss, and exercise, but I decided to put that one on hold to focus on Venus and Sjögren’s.

Hey, did I just hear a collective sigh of relief? I promise, you’ll find the whole mitochondria density thing and weight loss interesting once I get to it.

Okay, some of you will find it interesting.

A few of you?

Anyway, back to Venus, Sjögren’s syndrome, and … gluten.

Sjögren’s is a systemic autoimmune disease in which a person’s white blood cells mistakenly attack their moisture-producing glands causing serious complications throughout the body. Dry eyes and dry mouth are distinct features of the disease, but chronic fatigue, joint and muscle pain, gastrointestinal problems, heartburn, reflux, esophagitis, neurological problems, brain fog, peripheral neuropathy (numbness and tingling in the extremities), abnormal liver function, pancreatic disorders, and Raynaud’s disease (among others) can also be present. Women are disproportionately affected with Sjögren’s (9:1).

Sound familiar?

Sjögren’s is a red flag for celiac disease. It frequently occurs in the presence of another autoimmune disease, often connective tissue disorders like rheumatoid arthritis or lupus. Many of these autoimmune diseases sound like versions of the same thing, with just a few variations. Each condition typically has a few hallmark features, but so many of the symptoms are similar. Autoimmune diseases hang around together.

The gluten-free diet is the medical protocol for celiac disease. Why not for all autoimmune diseases? Gluten causes inflammation. Decreasing inflammation via diet and lifestyle should be the first step in reducing the impact of the disease, so it makes sense to eliminate gluten.

Right?

Apparently Venus is on a vegan diet to combat her symptoms. There are rumors she’s dabbling in the gluten-free diet as well.

Go for it, Venus! Eliminate gluten FOREVER.

What are your thoughts? Do any of you have Sjögren’s and celiac disease? Should everyone with autoimmune complications, regardless of what they are, be on a nutrient-dense, whole-foods, gluten-free, dairy-free diet?

That’s my opinion.

Are any of you BFFs with Venus? Her current boyfriend? Sister Serena?

I’d love to send her a copy of our (co-written with friend, colleague, and endurance athlete Peter Bronski of No Gluten, No Problem) newly released book The Gluten-Free Edge: A Nutrition and Training Guide for Peak Athletic Performance and an Active Gluten-Free Life. Tip me off if you know Venus. I’ll send her (and you) a copy of the book.

Peace, love, and gluten-free power serves. (Not that I have a clue about powerful serves. Dink, dink.)
Melissa

Photo of Venus courtesy of PhotoBucket

This is the scene I was rewarded with a couple of years ago while backpacking in the Colorado high country. It was definitely worth the climb (summit 13,951 feet) and although I kept my distance in respect to my mountain goat friends, I thoroughly enjoyed our meeting.

When Maggie and Amy asked me to do a guest post at The Balanced Platter and explained that June’s editorial calendar included the theme, traveling on a GF diet, I immediately thought of high-country travel—as in backpacking. No cars, trains, or airplanes needed—just a good pair of hiking boots and a loaded backpack.

So—what does it take to fuel your engine and nourish your body for “peak” performance? Follow these basic tips for sustained energy (a long day on the trail) and quick bursts (climbing the last 500 feet to the summit). You’ll also need some turbo-charged recovery food so you can sleep well, climb out of your tent at the crack of dawn, make a hearty breakfast, and start all over again—day after day. That’s what backpacking is all about—sustained energy. And yes, I call that traveling on a GF diet.

These are basic eating strategies for all-day energy. Although sometimes one category serves the purpose better than another, most meals and snacks are a mixture.

Complex carbs
High-fiber, complex carbs will help you plod along for long hours on the trail. They provide more sustained energy because they’re digested (broken down) more slowly than simple sugars. Oats, brown rice, quinoa, teff, granola, and buckwheat are all examples of complex carbs. Start the day with a blend of carbohydrate (complex and simple), protein, and fat. Oatmeal with dried fruit, nuts, and brown sugar is a perfect way to start the day.

Simple carbs
Say you’ve been hiking along at a moderate intensity for 3 or 4 hours and you realize you’re about a half an hour away from a very steep 500 foot climb to the summit. You need a quick fix and that comes in the form of fast burning, simple carbs like GF jelly beans, dried fruit, honey, or chocolate chips. They’re easy to digest and the simple sugar goes immediately to your working muscles and nervous system.

Fat
High-quality, slow-burning fats are essential for backpacking. They provide more calories (energy) per gram, which you need when you’re physically active all day. Fats give you staying power. Mix them with complex carbs for long-lasting fuel. Nuts, seeds, coconut, and jerky (salmon, beef, bison provide fat and protein), cheese, and sausage are great choices for backpackers.

Protein
Many of the complex carbs (teff, quinoa, oats) and fats (jerky, nuts, seeds) all provide a good dose of protein as well. Protein helps repair the muscles and connective tissue you break down during long hikes. Protein is essential for recovery.

Nutrition bonus
Backpacking is physically demanding and stresses the body in many ways. I like to dehydrate nutrient-dense, hearty greens (kale, spinach, chard) and create my own dry soup mixes for a daily nutrition bonus of antioxidant protection. Hearty greens dehydrate well, weigh next-to-nothing, and rehydrate immediately. They’re perfect for backpacking. Mix the dehydrated greens with instant potato flakes and a gluten-free chicken base for a satisfying and nutritious side soup. At camp, all you have to do is add boiling water to the dry mix, stir, cover, and let sit for 5 minutes.

Granola-Style Energy Bars (Perfect to make ahead and eat on the trail)
Makes 16 bars
Courtesy of The Gluten-Free Edge: A Nutrition and Training Guide for Peak Athletic Performance and an Active Gluten-Free Life (by Peter Bronski & Melissa McLean Jory)

What you need
1/4 cup almond meal
2 tablespoons raw shelled hemp seeds
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup pecans
1 cup almonds
1 cup unsulfured dried apricots (about 6 ounces), chopped into chunks
1/4 cup certified gluten-free, rolled oats
1/2 cup chocolate chips
1/3 cup maple syrup (grade B is thicker)
1 large egg
1 tablespoon coconut oil, melted, plus some to grease the pan
1 teaspoon gluten-free pure vanilla extract

What you do
1. Preheat oven to 350 degrees. Grease a 9-inch square pan.
2. Place the almond meal, hemp seeds, cinnamon, and salt in a food processor and pulse until well mixed.
3. Add the pecans, almonds, oats, and apricots and pulse several times until the nuts are in small chunks but not completely ground. Add the chocolate chips and pulse a few times, leaving larger chunks.
4. In a medium bowl (big enough to hold all the ingredients), whisk together the maple syrup, egg, melted coconut oil, and vanilla. Whisk for 1 minute to ensure all ingredients are mixed.
5. Add the wet ingredients to the dry ingredients and mash together with a fork. Use your hands if you have to.
6. Spread the mixture in the prepared pan. Cover with parchment paper, and using your hands, flatten evenly. You can also use an unslotted spatula to flatten the mixture.
7. Place on the center rack in the oven. Bake for 22 to 24 minutes, until golden brown. Remove from the oven and let cool. Place the pan in the refrigerator to chill before cutting into bars. Store in an airtight container in the refrigerator.

Peace, love, and happy trails from The Balanced Platter!
Melissa
PS Leave us a comment sharing your favorite gluten-free hiking snack.

Depending on the situation, anxiety (tempered by control) can be a good thing. Many years ago while mountain biking in a somewhat remote area of Montana, my riding partner and I came across a grizzly bear. Needless to say, in that context, both of us hit the anxiety button.

YIKES! There’s a grizzly bear. Right in front of us. Just off the trail.

Luckily the bear wasn’t all that interested. He (she?) stood up, looked straight at us, took a couple of lazy sniffs in our direction, and ambled off. Although he showed no obvious signs of aggression, my anxiety level shot up significantly. And for good reason.

Normal anxiety is like normal inflammation. It’s a positive response to danger or injury and something that is built into our physiology. Without anxiety, we might do stupid things.

“Cool, there’s a grizzly bear. I’ll go stand by him (her?) while you take my picture.”

While anxiety can be innately protective, I’m convinced some of us got the fortified version of the anxiety gene(s) and some of us got the watered down version. You know the personality types. There are scaredy-cats with AVOIDANCE being a distinct personality trait and there are risk-takers without a care in the world. It takes all kinds, but somewhere in the middle might make for a healthier balance.

Sadly, according to the Anxiety Disorders Association of America, abnormal anxiety affects some 40 million people age 18 or older. That’s a lot of Americans living life hanging by a thread of jangled nerves. Are you one of them?

Enter Trudy Scott. She can help.

Although a lifelong adventurer (climber, skier, mountain biker, world traveler), Trudy had her own mid-thirties battle with serious anxiety. Her journey back to radiant health took her on a path of discovery that led to the book, The Anti-Anxiety Food Solution: How the Foods You Eat Can Help Calm Your Anxious Mind, Improve Your Mood & End Cravings. Trudy is a clinical nutritionist and has a private practice focused on natural solutions for anxiety and mood disorders. She’s “been there, done that” and knows the solution.

I met Trudy while attending the National Association of Nutritional Professional’s conference a few weeks ago in San Francisco. She’s a girl after my own heart. How often do you meet other nutritionists who telemark ski, backpack, mountain bike, and ice climb—and do it all gluten-free? I knew I had to include Trudy’s book in my “May is Celiac Awareness Month” book giveaway. She’s awesome, we hit it off right away, and there’s not a shred of abnormal anxiety in her personality. She found the cure through the right food and lifestyle choices, and she’s here to help you do the same.

If you’re interested in winning a copy of Trudy’s book, please do the following:

• Leave a comment on this post. Make sure you include your email address when prompted (it will only be visible to me) so I can notify you if you win.

• The giveaway closes Thursday, May 31st at 6 PM. It doesn’t matter if you’ve entered the other May giveaways.

I’ll announce all the winners next month in one “wrap-up” blog post. Stay tuned.

Peace, love, and a calm mind.
Melissa

My last post focused on hydration and featured a power-packed smoothie recipe. I’m still on my hydration and recovery kick, but this time I’ll serve you up a nice “end of the day, I’m absolutely exhausted” recovery cocktail. I’m calling these evening, post-workout drinks sportinis. No alcohol needed. At least not most of the time. And, in my case, certainly not after an energy-draining, dust-collecting, 20 mile, single-track mountain bike ride. I’ll explain the alcohol piece shortly.

As some of you may know, I’m on a mission to get in shape and lose the extra pounds I gained over the winter co-writing a book on sports nutrition with friend, colleague, and ultra-endurance athlete, Pete Bronski of No Gluten No Problem. The Gluten-Free Edge: A Nutrition and Training Guide for Peak Athletic Performance and an Active Gluten-Free Life will be released in June. If you’re interested (semi-shameless plug), you can pre-order it here.

Aahh, the irony of sitting on my bum for long hours writing about nutrition, sports, and wellness—a downgrade in fitness and health, an uptick in weight and low energy. Life is a roller coaster ride at times, wouldn’t you agree?

Regardless of the ups and downs of life, it’s never too late to jump back on the healthy-living bandwagon. Never give up. Check here if you need some serious motivation – Arthur went from disabled, depressed, overweight vet to headstand-crow-chaturanga. Wow.

As Arthur demonstrates, it’s possible to have major gains in strength, aerobic capacity, energy, and over-all radiance if you put your mind and body into it – no matter where you are on the health spectrum. But, as you can see from the video, it takes foot-stomping commitment.

Now, back to the alcohol piece. Studies show that alcohol disrupts sleep patterns, even in low doses. Yes, as little as one glass of wine can impact sleep. You might fall asleep okay, but as your body starts metabolizing the alcohol, sleep becomes progressively more erratic and disturbed. Here’s what happens in a nutshell (or, in this case, a shot glass). You have your glass of red wine. You feel warm and mellow, relaxed and sleepy. An hour or two later you go to bed and fall asleep easily. The first half of the night goes well.

Zzzzzz.

And then, out of nowhere, you wake up at 1:12 AM. That’s a measly four hours after you fell asleep. And no matter what you do, you can’t seem to find na-na land again.

Toss. Turn. Pillow flip. Check the clock. Worry about lost sleep. Start fretting about bizarre things.

Oh my gosh, what if the refrigerator stops working? Did I pay my phone bill? Maybe I should get a puppy. What’s the deal with putting hot dogs in pizza crusts? Disgusting. I hate it that people get Parkinson’s disease. Did I shut the garage door? I’ll probably get another Alaskan Malamute if I get a puppy. Yikes! What was that noise? Is someone in the house? I’m hungry. And tired. Wish I could go to sleep.

Repeat frustrating cycle while incorporating new random worries. Kick covers. Curse crickets.

You get the idea. I don’t have time for that. I need eight hours of sleep. Straight. So, if I want to feel my best and reach my summer sports goals, I have to skip the wine (most of the time anyway, there are exceptions). Here’s where the sportini comes in. After a long day of work topped off with an evening mountain bike ride, I want to feel like I’m having something special like a glass of wine, but without the 2 AM pillow tossing. My post-exercise, recovery cocktails (mocktails/sportinis) replenish lost electrolytes and glycogen stores, provide antioxidants and phytochemicals, and boost hydration. Plus, they feel kind of special like I’m celebrating.

Lemon-lime-mint recovery cocktail (sportini)
Makes 1 large or 2 small servings
what you need
8 ounces S. Pellegrino sparkling mineral water
8 ounces Recharge organic lemon sports drink
1 organic lime (the fresh-squeezed juice and a little zest)
1 organic orange (the fresh-squeezed juice and zest)
1-2 fresh organic mint leaves

what you do
Place mineral water, Recharge, lime juice, orange juice, and zest in a shaker (I use a mason jar). Shake well. Add ice if desired (I don’t like ice, ever). Pour into a fancy glass, top with crushed mint leaves, stir gently, and enjoy.

PER SERVING: 182 calories; 0 g fat; 48 g carbohydrate; 4 g protein; 7 g fiber
SPORTS NUTRITION BONUS: excellent source of vitamin C; contains iron, calcium, magnesium, potassium, B vitamins, vitamin A (see details below, click table to enlarge)

Cheers!
Melissa
P.S. Stay tuned for upcoming book give-aways to highlight May as Celiac Disease Awareness Month.

According to my Understanding Normal and Clinical Nutrition book, if you live for 65 years or longer, you will have consumed more than 70,000 meals and disposed of 50 tons of food.

FIFTY TONS OF FOOD?!

Yikes, that’s a lot of food.

Okay—one ton is 2000 pounds. In that case, the average (whatever average means) person consumes 100,000 pounds of food in 65 years (give or take a few pounds). So, 500,000 pounds of food would keep 5 people nourished for 65 years. Very cool.

Andy Grant (hard-working farmer, soil scientist, and plant guru) and Grant Family Farms (my organic CSA) donated almost 500,000 pounds of fresh food to the community last year via several food banks in Colorado and Wyoming. Over the past few years, Andy and the gang have donated over 2,000,000 pounds of food (you read that right—6 zeros). They even shipped food to communities in need after hurricane Katrina.

That’s how it’s done. People helping people.

Andy hates to toot his own horn, so I’ll toot it for him. I’m so impressed (and humbled) at how hard the folks at Grant Family Farms work to support the community and I’m over-the-top grateful to have their organically grown, local food grace my table and boost my health. Join a CSA and help support this grass roots movement to reclaim our food supply. It starts at home.

Farm-fresh frittata
what you need
1 tablespoon butter
1/2 cup chopped onion
2 cloves garlic, minced
2 cups chopped squash (zucchini or yellow)
1 tomato, seeded and chopped (drain the juice)
1 cup spinach, chopped
6 organic pastured eggs, beaten
2 teaspoons Simply Organic All-Purpose Seasoning
Sprinkling of Parmesan cheese (optional)
Sea salt and fresh ground pepper

what you do
1. Heat oven to 375 degrees. In a heavy skillet (I use a cast iron skillet to prepare and bake the frittata in), heat the butter over low-medium heat. Make sure you coat the bottom and sides of the skillet with butter. Sauté onions for about 5 minutes. Add garlic, stir and cook another 2 to 3 minutes.
2. Add the squash and continue cooking for about 5 more minutes. Don’t let the veggies burn, cook until slightly tender. Remove from heat. Add chopped tomatoes, spinach, and herbs. Mix well.
3. Pour eggs over top and gently stir to blend ingredients.
4. Place skillet on center rack of preheated oven and cook for 15 minutes. Remove from oven, sprinkle with Parmesan cheese and return to oven for an additional 5 to 7 minutes until eggs are firm and top is slightly browned.
5. Season with sea salt and freshly ground pepper. Serve immediately.

For more information about Andy Grant and why we need to support our local farmers, please watch this short video.

“Dammit, we’re doing the right thing.” – Andy Grant

Yes, you are Andy, and I love you for it!

Peace, joy, and farm-fresh veggies!
Melissa

After last week’s nerd post, which stimulated a steady stream of UNsubscribers, I’m going to make this week’s post short, savory, and to the point. Regardless of my dwindling followers, I’m going to stick with my theme. Stomp, stomp.

I’m on a fitness binge. Low calorie, nutrient dense food mixed with jogging, strength work, and yoga.

Heelllooo sulky metabolism. Get your ass in gear!

That’s my goal right now. Here’s an example of the kinds of food I’m kick-starting my days with. For part one of this breakfast series, check here.

Collard greens and brown rice (yes, for breakfast)
What you need
1 tablespoon coconut oil
1 clove garlic, finely minced
1/4 cup diced onion
2-4 Brussels sprouts, sliced
2-4 mushrooms, sliced
1 carrot, shredded
2 cups collard greens, thinly sliced in ribbons to avoid “rubber glove texture syndrome”
1/3 to 1/2 cup cooked brown rice (I like Lundberg Organic Golden Rose for breakfast)
1/4 cup broth (chicken or vegetable)
Simply Organic All-Purpose Seasoning, sea salt, and freshly ground pepper

What you do
1. Heat the coconut oil in a large skillet over low-medium. Add onions, garlic, Brussels sprouts, and mushrooms and sauté, stirring often, for about 5 minutes. Add carrots, collard greens, rice, broth, and seasonings. Turn heat to low and mix well until collard greens are slightly wilted and rice is heated, about 5 minutes.
2. Serve immediately, wait two hours, and jog for 3 miles.

Check here for a detailed post on the nutritional value of collard greens and a “greens and beans” recipe.

Peace, love, and collard greens.
Melissa

Pete Bronski, founder with wife Kelli of the blog No Gluten No Problem, is an endurance athlete, friend, colleague, and co-author of our new book (May release date), The Gluten-Free Edge: A Nutrition and Training Guide for Peak Athletic Performance and an Active Gluten-Free Life. Check here for pre-order details. And when we say, an Active Gluten-Free Life, we mean everyone on the planet, not just super-heros.

After long hours (days, weeks, months) of researching, writing, rewriting, and interviewing gluten-free athletes and athletes who choose to be gluten-free, Pete is back logging long hours trail running and I’m back at Mary Jane telemark skiing. I’m also in the process of losing the 5 pounds I gained while writing and creating high-octane recipes for the book. Aahh, the irony of writing a book on sports nutrition (weight gain and a slide in fitness).

It was worth it and I’m incredibly grateful for the experience, but now I’m on a mission to revive myself. My eating habits weren’t bad while writing the book, but I sat on my bum for way too many hours and my exercise routine, active lifestyle, and yoga practice suffered. That’s not something I want to make a habit of.

I’ve found that the best way to kick-start my day and boost my energy levels is to eat a power-packed breakfast. That means a combination of high-quality carbohydrates, protein, and fat. Over the next couple of weeks I’ll be sharing healthy, gluten-free breakfast ideas for an active lifestyle. All will be vegetarian, nutrient-dense, and delicious.

First up: gluten-free power porridge with whole-grain oats and teff—perfect before heading out for a day of skiing or hiking (or in Pete’s case, mega-distance trail running).

But before I get to the recipe, I’d be remiss if I didn’t do a little “compare and contrast” of oats. Oats are not all the same, as fast-food, mega-giant McDonald’s demonstrated last year with the unveiling of their “Oats with the Most” fruit and maple oatmeal bowl. After reading the ingredient label and nutrition information, I’m thinking the tag line should read, “Oats with the Most additional and unnecessary low-quality, junk-food additives.”

McDonald’s Oatmeal Bowl contains the following ingredients: Oatmeal—whole grain rolled oats, brown sugar, modified food starch, salt, natural flavor (plant source), barley malt extract, caramel color; Diced Apples—apples, calcium ascorbate; Cranberry Raisin Blend—Sweetened dried cranberries (sugar, cranberries), California rasins, golden raisins, sunflower oil, sulfur dioxide as a preservative (contains sulfites); Light Cream—milk, cream, sodium phosphate, datem, sodium stearoyl lactylate, sodium citrate, carrageenan.

What the heck is datem?

I’m so glad you asked.

DATEM (directly from Wikipedia): Diacetyl Tartaric Acid Ester of Mono- and Diglycerides is an emulsifier used to strengthen dough by building a strong gluten network. It is also known as E472e and is often derived from genetically modified soya bean oil.

First off, if it’s called E472e, it’s not food (not to mention its other name). Really? We need a dough strengthener in our oatmeal?

Aside from the fact that this oatmeal is contaminated with gluten, it’s filled with a boat-load of unhealthy ingredients. Leave it to McDonald’s to completely ruin what should be a healthy breakfast.

Now, let’s take a look at the ingredient list on my bag of Montana Gluten-Free Oatmeal. Ingredients: whole grain rolled oats. Period. Wow, the oats are the ingredient. It’s the same thing with my bag of teff. Ingredients: whole grain teff. What a concept. The food is also the ingredient.

To be fair, the McDonald’s ingredient label included everything in the pre-made bowl of oatmeal. Yes it comes with the apples, cranberry raisin blend, and light cream infused into the oatmeal (don’t even ask). Unfortunately, you can’t pull through the drive-up window, order the Oatmeal Bowl and say, “Hold the E472e, the barley malt extract, the caramel color, the multiple sugars, the modified food starch, the calcium ascorbate, the sulfur dioxide, the sodium stearoyl lactylate, sodium citrate, and the carrageenan.”

To insure that my “compare and contrast” playing field is level, I’ll include the same detailed nutrition information on my porridge at the end of the recipe.

Gluten-free oatmeal and teff power porridge
(photo above–Montana GF Processor’s raw oats and Bob’s Red Mill raw teff)
what you need
1 and 1/4 cup water
dash of salt
1/2 cup certified gluten-free whole grain rolled oats
2 tablespoons whole grain teff
1/2 teaspoon vanilla
1 teaspoon cinnamon
1 small apple, cored and chopped
1 tablespoon raisins (or a mix of raisins and dried cranberries)
honey or maple syrup (to make it vegan, used maple syrup)
coconut milk or other milk

what you do
1. Bring water and salt to a boil.
2. Slowly add oats and teff, stir well, and turn heat to low. Add vanilla, cinnamon, apples, raisins, and cranberries (if using).
3. Cook on low for about 15 minutes, stirring occasionally.
4. Remove from heat when liquid is absorbed and serve with a drizzle of honey (or maple syrup) and milk of choice. I like light coconut milk with it, but any nut milk will do.

PER SERVING (Oatmeal Teff Porridge): 3.2 g fat; 78 g carbohydrate; 11 g protein; 10 g fiber
Nutrition Bonus: excellent source of iron

PER SERVING (McDonald’s Oatmeal): 4.5 g fat; 57 g carbohydrate; 5 g protein; 5 g fiber
Nutrition Time Bomb: additives, preservatives, dyes

Note: Some people with gluten intolerance have an immune response to oats, even certified gluten-free oats. If you choose to try oats, start slowly (1/3 cup) to see if you react. Oats also contain a lot of fiber, which is a good thing, but may cause gastrointestinal stress if you’re not used to it. Check with your healthcare provider if you’re unsure about adding oats to your diet.

Peace, love, and power porridge. Stay tuned for more healthy breakfast ideas for an active gluten-free life!

Melissa

It’s Valentine’s Day and I’m guessing you were expecting dark chocolate, candy hearts, and frilly cupcakes—not shiitake mushrooms, leeks, and spinach. I’m compelled to skip the sugar-laden Valentine goodies this year and go the medicinal mushroom route instead. It seems half the people I know are sniffling, sneezing, and coughing and although it’s hard to avoid being exposed, nourishing food gives your body the ammunition it needs to stay healthy in the midst of cold and flu season.

You want to be able to share the LOVE, not the flu cooties, right? That takes a powerful immune system. Shiitake mushrooms will help you boost your endurance in that department. I’m lucky to have a local source in Hazel Dell’s fresh organic mushrooms.

Shiitake mushrooms have a long and colorful history as cold and flu fighters. They’re a symbol of longevity in Asian cultures and there’s research to back up the claim. What is interesting about these mushrooms is the unique way they work in contrast. Let thy food be thy medicine. These little gems stimulate the immune system in a magical way, enhancing the beneficial aspects of immunity while suppressing the negative aspects. Perfect for those of us with misdirected immunity (think celiac disease).

Having said all that, I’m not a fan of the texture of mushrooms, but love the taste. I don’t like slimy foods like mushrooms or oysters. I can watch open heart surgery up close and personal, but can’t tolerate a runny nose. Mushrooms are plant boogers and they give me the willies. So, in order to take advantage of the medicinal attributes and wonderful earthy flavor of shiitake mushrooms, I cook them up and blend them with broth and a small amount of organic tomato sauce to make the most divine soup base you can imagine. I use this base for all kinds of soups and stews. It’s a cooking/health trick worth adding to your arsenal of radiant living tips.

Immune boosting shiitake mushroom soup

What you need (see fresh ingredients above)
1 cup shiitake mushrooms, washed and chopped
2 cups chicken broth
1 eight-ounce can organic tomato sauce
2 cups chicken broth
1 tablespoon olive oil
1 leek, sliced in rounds (into the green section)
6 cloves garlic, minced
3 celery stalks, about 1 cup chopped (leaves included)
2 carrots, about 1 cup chopped
1 tomato, chopped
4 cups chicken broth
1 tablespoon Simply Organic All-Purpose Seasoning
Sea salt and freshly ground black pepper
Fresh spinach, chopped
1 cup cooked chicken (option)

* Note that the total amount of broth should be 8 cups. You can substitute vegetable broth to make this a vegetarian soup.

What you do
1. Place chopped mushrooms in a medium saucepan. Add 2 cups chicken broth. Bring to a simmer and cook for about 5 minutes. Remove from heat when finished cooking so it can cool slightly.
2. While mushrooms are cooking, heat the olive oil in a large soup pot on low-medium. Add leeks and garlic and sauté for 5 minutes, stirring often.
3. Add 4 cups broth to large soup pot with the leeks and garlic mixture. Add celery, carrots, chopped tomato, chicken if using, and seasonings. Turn heat to low.
4. In the meantime, pour mushroom and chicken broth mixture into a blender. Be careful—hot liquids can blow the top off your blender. Let the mixture cool before blending. Add the tomato sauce and 2 cups of room-temperature chicken broth to the blender. Blend all ingredients until smooth. Pour into stock pot.
5. Simmer soup over low heat until vegetables are cooked, but still crisp (about 1 to 2 hours).
6. Add a handful of fresh, raw spinach to the bottom of a large soup mug or bowl. Ladle soup over spinach and give it a stir. The heat of the soup will wilt the spinach to perfection without overcooking it.

Options: add cooked brown rice, quinoa, or Tinkyada brown rice noodles.

For sweet treats to go with your immune boosting soup, check out these recipes.

Double chocolate, double walnut, double heart cookies from Gluten Free Easily
Mexican chocolate brownies from The Book of Yum
Chocolate souffle from Celiacs in the House
How to choose gluten-free chocolate for baking (part 1) from No Gluten No Problem
Pecan and chocolate pie from The WHOLE Gang
Chocolate fondue from Cook It Allergy Free
No bake cookies and creme cheesecakes from Simply Gluten-Free

Peace, joy, and immune-boosting love!
Melissa