Let’s start the blog with the show notes for this Episode –

I like pretty pictures of food and have noticed the trend to “food bowls”.  They are usually presented very artistically, and have caught my interest.  On this episode I speak with Cinde, The Everyday Gluten Free Gourmet about what a food bowl is, and how does the trend work with our gluten free diets.

You can find Cinde’s blog at https://www.everydayglutenfreegourmet.ca

Twitter – @LittleCinde

Instagram – everyday.gf.gourmet.ca

Facebook – Everyday Gluten Free Gourmet

Here are a few bowl ideas Cinde sent along to get your creative juices flowing:
 

Middle Eastern Inspired Bowl – Start with cooked rice and lentils, add roasted onion, zucchini and/or eggplant. Top with raw tomato and red peppers, maybe some feta cheese and this recipe for Falafel Balls with Tahini Sauce. Thin the tahini sauce with water if desired and drizzle over the bowl. Enjoy!

https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/falafel-balls-tahini-sauce/

Vietnamese Rice Noodle Bowl – This one starts with rice vermicelli, cucumber, carrot, lettuce, fresh herbs and chopped peanuts. The recipe includes a lemongrass marinade that can be used on chicken, shrimp or pork. At the table pour the Nuoc Cham Dipping Sauce over your bowl and enjoy.

https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/gluten-free-vietnamese-rice-noodle-bowl/

Greek Inspired Bowl – Try this one with cooked brown rice or quinoa. Make a composed version of this Greek Summer Salad then complete the bowl with fresh spinach, and maybe some roasted carrots, butternut squash or eggplant. The vinaigrette dressing from the salad can be served on the side so it flavours the rice too.

https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/gluten-free-greek-summer-salad/

For a weekend treat or brunch with friends try this indulgent Breakfast Power Bowl – It has cooked quinoa with bacon, sweet potatoes, raw spinach, avocado and cherry tomatoes all drizzled with a blender hollandaise.

https://www.everydayglutenfreegourmet.ca/fw-recipe-slug/breakfast-power-bowl/

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

Whenever a new food trend surfaces, those of us eating gluten free are somewhat cautious to jump on the band wagon.  We’d rather observe from the sidelines to find out more and see where this trend is taking us. 

That was what I did when the keto diet trend seemed to be everywhere.  I know now that a keto diet is very low in carbs and does not encourage grains.  Most people on keto don’t eat bread, anything that is breaded, or pasta noodles.  They load their diet with proteins, which for the most part are not heavily processed and are simply grilled or baked, often with herb seasonings for flavour.  Keto is something that can easily be modified to fit the rules of a gluten free diet.

I’m excited to see the “bowl” trend.  Like keto, we can use what we know about eating gluten free to make a properly balanced meal in a bowl using fresh ingredients, and it’s not a salad. 

I hear from many people that they find the gluten free diet to be somewhat isolating.  You eat differently from most other people, and this can often feel uncomfortable.  It is most difficult at the beginning when you aren’t sure of the questions to ask, and hope that just ordering a “without” meal, or leaving what you can’t eat is enough.  As you get more familiar with the diet, you realize this is not a safe approach.  That’s why new food trends can sometimes work for us.

Most of us have heard of the cauliflower pizza trend.  Yes, it is possible that these vegetable- based pizza crust variations can contain wheat flour, but in my experience, after enquiring, I’ve found most to be gluten free.  The handling must also be questioned, but if I’ve successfully eaten a cauliflower pizza crust pizza in a restaurant and enjoyed it.

Having to eat gluten free makes us picky eaters, we don’t have a choice, but it shouldn’t take away our adventure for new foods.  If the new foods are, or can be made gluten free, we should embrace them.  We can all use more variety in our diets – salads as a main and fruit salad as dessert don’t have to be our staples any more. 

Let’s start the blog with the show notes for this Episode –
This week is my 100th episode of the podcast. My first episode was a discussion with Melissa Secord, Executive Director of The Canadian Celiac Association.  I thought it was appropriate to devote this special episode to bringing you up to date with the CCA and what we can expect going forward. I also chat with CCA President, Treena Duncan for an exciting announcement regarding the future of the CCA. You can find The Canadian Celiac Association online at www.celiac.ca

100th Episode!

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

     (search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

It’s hard to believe that I have 100 episodes of the podcast already online, and I’m looking forward to many more.  It was about two years ago, after becoming an avid fan of different podcasts that I decided to explore the possibility of producing a podcast myself.  The obvious subject choice was celiac and gluten free.  I had operated my bakery, been the host of two seasons of a cable TV show on gluten free baking and had more than two decades of membership and association with the CCA.

One of the first people I reached out to while formulating my plans was Melissa Secord of the CCA.  It was important to me to be on the same page as the CCA, not to step on their toes, and work with them to both educate and help those with celiac disease or otherwise on a gluten free diet.  We went back and forth for a few weeks to determine how close the relationship would be, what I would need from them and what they wanted from me.

The podcast has grown into a relationship with the CCA, which is beneficial, but not a drain on resources.  Melissa was keen to realize that a podcast can reach a different demographic than traditional newsletters and group meetings.  The podcast is independent of the CCA, but would not exist without their cooperation.

I was honoured earlier this year to be asked to attend The State of Celiac event in Toronto during celiac awareness month.  I worked closely with Melissa to produce a series of podcasts highlighting the different speakers and going concerns involved.  I met many interesting people and was able to bring interviews with them to the podcast.

Thank you to the management and members of the CCA for supporting me over the past two years to not only get the podcast up and running, but for being a constant source of inspiration for new episodes.  Along with the CCA, I am looking forward to the future for those of us with celiac disease and on a gluten free diet, and thanks to the CCA, there is much to look forward to.

Let’s start the blog with the show notes for this Episode –
As always, Ellen Bayens has some great information to share from her November newsletter. I particularly enjoy being able to discuss some of the articles, studies and issues with her. You can find Ellen at thesceliacscene.com. Here is the list of subjects we covered. You can find the full wrap up in her November newsletter.
Are You Certain Your Soup is Gluten-Free?

Jess Pirnak, RD – Working to Support the Newly Diagnosed

Restaurant Imposes Hipster Surcharge for Gluten-Free Fakers
Response to Hipster Surcharge https://www.facebook.com/theceliacscene/posts/10158938692393012

Celiac Disease: What Your Pharmacist Needs to Know

Rethinking Cross Contamination – No Need to Be So Careful?
Response to Cross Contact Study https://www.facebook.com/theceliacscene/posts/10158883204298012
Sue’s Websites and Social Media –
Podcast https://acanadianceliacpodcast.libsyn.com
Podcast Blog – https://www.acanadianceliacblog.com
Facebook – @acanadianceliacpodcast
Twitter – CeliacPodcastCA
Email – acdnceliacpodcast@gmail.com
Baking Website – https://www.suesglutenfreebaking.com
Instagram – @suesgfbaking
YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL
(search Sues Gluten Free Baking)
Email – sue@suesglutenfreebaking.com
Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –
I am fortunate to have the opportunity to discuss many topics freely with Ellen for our monthly roundup. It’s also great to be able to add a little bit more of my thoughts in this blog.
Registered Dieticians can be one of the best resources to help us with the gluten free diet. The inherent problem with most medical practitioners is that unless they specialize in celiac disease, or the gluten free diet, their advice only scratches the surface of what we need to know.
I have often heard from people that they knew more from their research than a particular dietitian did. I don’t think it’s fair to pick on the dietitian. I can’t imagine all the knowledge they have to keep in their brains to advice a wide variety of patients on everything from nutritional deficiencies, to weight loss, to managing diabetes and the list goes on.
I am a big fan of the initiative of the BC Chapter of the Canadian Celiac Association, as well as the national office of the CCA to work directly with RD’s who specialize in celiac disease and the gluten free diet, and make that resource available. We often assume it’s only the newly diagnosed who have questions, but in our Chapter meetings, we have questions from individuals who have been on the diet for years. Coming up a against a new food, new situation, or an ingredient you’re not familiar with are situations we all face.
As an example, Selena DeVries RD, has been a guest on the podcast on more than one occasion and she can consult over the phone within Canada. If you need the help of a dietitian, do some research to find one who specializes in celiac and gluten free, it will be well worth the effort.