Sometimes you have to be creative on the road when you are dodging the gluten, so I have taken to ordering my sandwiches without the bread. This has lead to more than few quizzical looks from servers, but it’s one way to stick to my lifestyle plan while traveling. Yesterday I was all set to order my standard no bread sandwich at the Zephyr Cove Restaurant in South Lake Tahoe, when I saw those four glorious words at the bottom of the menu — “gluten-free buns available”. For a few moments I was in heaven. Continue reading
I’ve been to a number of Whole Foods in my travels, and to be honest some are better than others. I’ve never actually been to one that I’ve hated, but some just have better lunch selections. And then there are those that rise above the rest, like the store in Reno. Continue reading
I love it when a new recipe turns out perfectly, and I can snap a picture and share it with my internet friends. And although I usually share all of my successes, I rarely share the failures. Not because I’m embarrassed by them — I am way beyond that — but, because in most cases it serves no purpose. Continue reading
I’d been wanting to try Genghis Grill for quite some time; however they don’t seem to have any restaurants near us. So I was thrilled to discover that they had one in Reno, as that’s a frequent lunch stop for us on road trips. I finally got to give them a try a few weeks ago, and I have to say I’m quite impressed. Continue reading
It’s not often that I rave about gluten-free pizza (other than my own creations); but a recent visit to Reno left me wowed by the wheat-free pie at a local pizza joint. Located just a few blocks from Virginia Street, Noble Pie is everything you could ask for in a healthy pizza restaurant — and more. Continue reading
An easy and healthy way to prepare cod.
1 T olive oil
1 pound green beans, trimmed
3/4 C shallot, thinly sliced
1 1/4 pounds cod, cut into four portions
1/4 t pepper
1 1/2 C low-sodium or homemade chicken broth
1/4 C pesto
Heat oil in a large skillet over medium-high heat. Add beans and shallot, and cook for one-to-two minutes, until the shallot begins to soften.
Sprinkle both sides of the cod with pepper. Spread the beans into a flat layer in the pan and gently place the cod on top. Increase the heat to high, add broth, cover and cook four-to-six minutes, until the fish is cooked through.
With a slotted spoon, transfer the cod and beans to plates. Cover to keep warm. Cook the broth over high heat uncovered, until reduced to about a half-cup. Remove from heat and stir in pesto. Pour the sauce over the fish and beans.
Sodium: 371 mg.
This is a Panda Express copycat recipe; and although it’s not exactly like the restaurant version, it’s still very tasty. The first time I made it I forgot the sugar and it tasted horrible. I’m glad I gave it a second go-round because it’s really a tasty dish. I served it over rice, but to be honest, it would also be good alone. Continue reading
Here’s a quick and easy summertime grilling recipe. The original recipe had fish sauce in it, but I used the hoisin to lower the sodium. Continue reading
Although national parks aren’t generally known for their healthy eating choices, the Lake Yellowstone Hotel Dining Room is definitely the exception. Not only do they have gluten-free items on their menu, but they also include nutritional information for some entrees. So I was thrilled to be able to give it a try yesterday. Continue reading
What do you think of when you hear the word “diner”? For me, the word evokes images of greasy food, huge portions and lots of fat-laden dishes. And in truth, that’s what many diners are; however there is one diner in Sioux Falls, South Dakota that offers at least a few healthier options. And I was thrilled to get a chance to eat lunch at the Phillips Avenue Diner today. Continue reading