Lunch in the Gluten Free Cosmos

The gluten free stars have aligned in the Cosmos. Well, they have aligned at Cosmo's…on Brookside! I arrived late as usual fashionably late to meet my girlfriend Abby a couple days ago and was pleasantly surprised to see a gluten free menu waiting for me. Yes, you read that right. Not a gluten option list, or a gluten free teeny tiny section hidden under the scrumptious sounding, flaky breaded, gooey dough dishes, but an entire gluten free menu. Out. Of. This. World.

The only thing difficult about dining here gluten free was deciding what to order! After much deliberation I finally decided on the Vegetarian Sandwich: Avocado, garlic-dill cream cheese, mozzarella, cheddar, alfalfa, tomatoes, cucumbers & honey balsamic dressing piled high on a toasted gluten free bagel. ($9.49) The combination of smooth and crunchy textures burst through the flavors of the fresh cheeses. All sandwiches come with a side and I myself can never refuse chips and salsa if it is offered.

I had to catch myself a few times during my midday feast realizing that I was not contributing much to the conversation. I think I was overwhelmed with joy that I was enjoying a sandwich at lunch without a lot of diatribe allergy hoopla I usually have to go through with my waiter.

The service was fast and friendly, just what I look for in a work lunch. One hour can hardly be truly enjoyed if you are worried that your food may not make to the table with ample time to eat. The atmosphere was bubbly, and boasts artistic and local vibes.
A great meal awaits you anytime at Cosmo, and I think I may have to return for happy hour and see if the its name holds true to that long listed menu of cocktails…Gluten free appetizers anyone?

To view the entire gluten free menu click the link below:
Cosmo Cafe Gluten Free Menu

Cosmo Cafe
3334 South Peoria Avenue
Tulsa, OK 74133-2061
(918) 933-4848
http://cosmo-cafe.com/

Leon's on the Restless Ribbon

There are many different kinds of sports bars. Some are constantly crowded within a shoebox of a space, with the regulars slugging dollar drafts at 10:00 in the morning on a Tuesday. Some are large and spread out with so much to explore you cannot focus on the game. And then there are those few that you frequent because they are exactly the medium you want in a sports bar and restaurant. The place where you walk in and get goose bumps from the sounds of football whistles and the savory smells of homemade pizzas and wings. The place where you are likely to run into fellow football worshippers that will join you for a cold, local brew or two. The place that although raves restlessness in it’s name, is comforting and makes you feel as at home as you would be in your living room with friends over …without the clean up.


Leon’s on the Restless Ribbon.

I have been going to Leon’s since they opened their doors and have enjoyed everything from their lunch and dinner to their vast bloody mary bar (game day recovery right?). A first partaker of their pizza, I have since chosen many gluten free options and have determined all to be a great gluten free meal game plans.

 There is a weekend item that I do crave quite often that I feel would be the perfect option to boast about today. Leon’s Egg White Tacos (7.95): two white corn tortillas filled with a fluffy egg whites, peppers and onion scramble, pico de gallo, freshly sliced avocado and a choice of side. I never pass up the breakfast potatoes. Simple, yet bordering on rich, these tacos combine breakfast flavors with Mexican flair. Excuse me while I wipe the drool from my keyboard…

Leons is great for lunch, happy hour on the patio, dinner, or to mosey into on a lazy Sunday for an NFL game.

Not feeling gluten free breakfast food? Check out these other gluten free menu options I have tried in the past:

• Jerry’s Jalapeno’s
• Hummus with Vegetables only on the side
• Field of Dreams Salad
• Mediterranean Salad with no pita
• Build Your Own Omelet (no toast) potatoes on side
• Buffalo Fries with Ranch


Leons
http://www.eatatleons.com/

3301 S Peoria (Brookside) Tulsa, OK 74105
3301 W Kenosha (Broken Arrow)Tulsa, OK 74012

Mon-Thurs: 11:00am -11:00pm
Fri- Sat: 11:00am – 1:00am
Sun: 11:00am – 11:00pm

Gluten Free Brunch, It’s a Big Dilly at Dilly Deli

I adore going to brunch on the weekend. There is something so perfect about the mid morning time, the diverse menu options, and the boisterous banter from the locals all speaking of all the exciting plans or events they look forward to. It’s a “happy meal” without the drive thru.

Dilly Deli has a great breakfast/brunch menu, with options that are kind to the waistline (if you so choose) and kind to gluten free tummies. They have always been very careful and complimentary to my special orders. I usually try to find items which are naturally gluten free, and was delighted to see some specials last Saturday.

After a long and early morning of activity, we eased our way into Dilly Deli, all ready to fuel up for the day. Our table scooted up to one of the large windows overlooking downtown. Natural light poured in as we shimmied our way into the eclectic seating. Menus were passed, and a small sheet of the daily specials was laid upon the blue and white checkered table cloth. Immediately my eyes were drawn to the Stuffed Portobello Mushroom- A very plump Portobello topped with aged white cheddar, 2 sunny side up eggs, and a heaping side of hash browns (7.95). Personally, I am a savory “bruncher” although at Dilly Deli it is hard for me to resist their steel cut oatmeal, also known as the Sophie (3.95). I am happy I ventured out with this order though, as I was very pleased with the robust texture of the mushroom coupled with the fresh run of egg yolk. The shredded hash browns were warm and crisp on the top, and I gleefully dipped them in Tabasco and ketchup. Savory and Spice gets my Saturdays rolling! My husband ordered the Breakfast Sammy, a freshly made biscuit piled high with egg and sausage, and my son had his usually order of waffles and eggs over easy.

The perfect brunch ceremony closed with a couple rounds of bocce ball. My satisfied stomach could now stomach the rest of Saturday’s rush.

Other gluten free breakfast/brunch/lunch items I have tried:

Green Eggs & Ham……$7.50 (not just a favorite childhood read!)

The Heidi Omelet……$7.50 (ask to leave out side of bread)

The Leroy Salad……$9.95 (no croutons)

Vegetable Pesto Soup……$3.95 for bowl (ask to leave out side of bread)

I have also asked for many of their sandwiches served without the bread on greens! There are other gluten free options but these are the ones that I have tried. If you enjoy something else gluten free on their menu, please share!

Dilly Deli
402 East 2nd Street
Tulsa, OK 74120
(918) 938-6382
http://www.dillydelitulsa.com/

Busch League

My father is from Chicago so naturally I have been a Cubs fan since the day I was born. My pops and I would sit around on Saturdays, taking in the heat from the afternoon sun that peaked through the blinds and cast a glare on the TV, and yell at the screen together. Very bonding. I would listen to him intensely, emulating baseball banter whenever I could. Hey Pops, “The ducks are on the pond!” right?


Last Saturday I had the opportunity to take our son to his very first Cubs game. Not at Wrigley unfortunately, that will come soon, but at Busch Stadium. Oh yes, we were playing the Cardinals. I do not write those words out of trepidation of the match up mind you (did you watch the last game of the series?) but rather what my son would think of his first Cubbies experience. Yes, he has seen our local minor league team play a million and one times and we have taken him down to Dallas to see the Rangers but this was a whole new ballgame. For me, and for Mitch.

A gluten free gal such as myself doesn’t get to enjoy a cold brew during a baseball game much anymore unless at home. BUT, last Saturday I could! The marvelous miracle about Busch stadium is that they serve gluten free beer! RedBridge, my personal favorite domestic beer right now, is made by Anheuser-Busch. Ah gluten free beer that was free flowing and fresh from the brewery in town. I can’t think of a better way to beat the humidity! We guzzled our beers and stood proud in our Cubbie blue amongst the broken bits of peanut shells littering the ground.

Busch Stadium also has a variety of gluten free food options as well as vegetarian. My husband, the dear that he is, found a blogger that provided a list of where all the gluten free options were as well as vegetarian. Try the Veggie burger with a splash of the hot sauce they have in the condiment section. WOO!

Here is a list below on where to find everything:

• Beef Brisket (no sauce or bun): section 509
• Bratwurst (no bun)
• Grilled Chicken (no bun): sections 139, 161, 446, 264, 266
• Hamburger/Cheeseburger (no bun)
• Hot Dog, Jumbo Dog (no bun)
• Peanuts
• Polish Sausage (no bun): sections 162, 169, 270, 437
• Popcorn
• Pudding - 4 oz. Vanilla and Chocolate: section 136
• Red Bridge Beer: sections B150, B272.
• Turkey legs: sections 152, 432, 509
• Veggie Burger (No Bun): section 132
• Gluten-Free Ham & Swiss Sandwich: section 136
• Yogurt - 6 oz. Strawberry and Peach: section 136

Oh and in case you were wondering, Mitch LOVED his first Cubs game! I think we may have converted his best friend Ben to the Cubs as well. They jumped around aimlessly in their Cubs hats with not a clue what was going on, but a loyalty for the team. The game was clutched for me at the bottom of 8th when I took Mitch to get more snacks. As we walked back to our seats, the sound of cheering in the background, Mitch grabbed my hand, looked up at me, and said, “Mommy? Let’s sing the song!” We sang “Go, Cubs, Go” swinging along our hands back to our seats. Now that is baseball bonding.

Ri Le's- A Vietnamese and Vegan Awakening

I used to visit Ri Le’s with my family all the time as a little girl. I must confess, and I shame myself (as does my tummy and taste buds) that I hadn’t visited this establishment in probably four years. My dear readers and fellow restaurant connoisseurs, it was only punishment to myself and I have no excuse but that possibly I grew senile and forgot to visit. Can one be senile in their 20s? All I know is that I knew I had to have it. A craving that grew so strong I had to scrape the internet to find a menu. You know me and my cravings…they are sharp and specific. Nothing else would cure this Indie’s craving.

Pronounced Ree-lay’s, this Tulsa landmark definitely isn’t shy about relaying boastful dishes to our local community. Thirty years ago, Ri Le and his wife Thao opened their first small Vietnamese restaurant in Tulsa and have been dishing out healthy, flavorful food since it's opening1981. Oh and guess what? It’s definitely a vegetable lover’s heaven. The owner himself is vegan and prides himself on preparing healthy dishes. That is my kind of restaurant owner!

Was it worth the four year wait before coming back? Honestly, yes. Now, before you get your noodles all in a bunch let me explain why. It was a whole new experience, or maybe a strange new awakening. I had a deeper appreciation of his dishes and was delighted by my menu choice.

I found their menu on urbanspoon and happily browsed the long list of vegetarian and vegan options. Hmmm… vege tofu. That sounded about right. I had them make it the “soy” option which means it was prepared to the textures of how the meat is served versus cubed or sliced tofu. You have to ask for it to be prepared like this specially but he doesn’t mind! Not knocking eating tofu in shapes but sometimes you gotta change it up right? They were great about cooking the dish for a gluten free diner too.

It was delicious fellow Tulsans and visitors. BETTER than I remember.The vegetables were spicy, tangy, and crunched perfectly against the silky smooth texture of the delicate tofu. The rice soaked up the sauce and I felt myself melt into my seat. I have a feeling that these cravings will come more consistently now. In fact, just typing about it makes me want to pick up the phone…

Ri Le’s Location:

4932 E 91st St

Tulsa, OK 74137

(918) 496-2126

Rudi's Gluten Free Cooking Contest!

Oh yes. I feel like I am ready to put my gluten free cooking skills to the test. I was tickled when I recieved an email from Rudi's telling me all about the new Gluten Free Cooking Contest they are launching! A thousand thoughts ran through my head. Oh the opportunities, the recipes, the taste testing! I knew I needed to get started right away. Also because the contest began on April 18th. Times tickin' till June!


Here is the lowdown:

Rudi’s Gluten-Free Bakery, maker of unbelievably good gluten-free baked goods, announced the Unbelievably Good Gluten-Free Recipe Contest on April 18th. Inspired by the passion and creativity of gluten-free foodies everywhere, Rudi’s Gluten-Free Bakery fans are encouraged to share their gluten-free culinary masterpieces in the Unbelievably Good Gluten-Free Recipe Contest for a chance to win a free trip to Boulder, Colo., star in their own online cooking show and be featured in a national media advertisement for Rudi’s Gluten-Free Bakery!


April 18th through May 20, aspiring gluten-free chefs are invited to visit the Rudi’s Gluten-Free Bakery Facebook page and click on the recipe contest tab to enter. Rudi’s wants fans to get creative with gluten-free bread and some ter-RUDI-ific gluten-free recipes. There are only two recipe requirements:

1. The recipe must be gluten-free.

2. The recipe must include at least one product from the Rudi’s Gluten-Free Bakery line (Original, Multigrain and Cinnamon Raisin Breads, Multigrain Hamburger Buns and Hot Dog Rolls, and Original Pizza Crusts).

All types of recipes are welcome, from kid-approved options to fine dining fare. Along with the recipe, Rudi’s wants to hear why gluten-free cooking is important to the aspiring chef.

“We created Rudi’s Gluten-Free Bakery to help people suffering from celiac disease and gluten intolerances enjoy great tasting, healthy baked goods that have the same taste, texture and appearance of regular options,” said Doug Radi, vice president of marketing for Rudi’s Gluten-Free Bakery. “We’re continuously amazed by the culinary creativity, passion and inspiration within the gluten-free community, and we can’t wait to see the exciting ideas our fans cook up. We’re looking forward to meeting the top three finalists in June for a gluten-free recipe showdown and celebration.”

Recipe submissions will be accepted until May 20, 2011, and online voting will continue through June 6, 2011. The top 10 fan favorites, determined by the number of Facebook votes, will each receive a $250 gift card to Williams-Sonoma, an assortment of Rudi’s products and swag, and a chance for their recipe to be chosen as a top three finalist.

From the top 10 fan favorites, three finalists will be determined by a panel of judges including:

· Chef Jeffrey Barbour, Restaurant 4580

· Martin Hammer, owner of Restaurant 4580

· Chef Dan Kohler from Renegade Kitchen and Alternative Appetites

· Jane Miller, CEO of Rudi’s Gluten-Free Bakery

The top three finalists will receive a trip for two to Boulder, Colo., home of Rudi’s Gluten-Free Bakery, where they will compete in the Final Recipe Cook-Off at Restaurant 4580 on June 24, 2011. The grand prize winner will star in a National Foundation for Celiac Awareness – Alternative Appetites cooking show with Chef Dan Kohler of Renegade Kitchen and be featured in a national media advertisement for Rudi’s Gluten-Free Bakery. For complete contest and prize details, visit the Rudi’s Gluten-Free Facebook page and click on the Recipe Contest tab.

Dates to Know:

· April 18 – May 20: Recipe submissions accepted on the recipe contest tab on the Rudi’s Gluten-Free Bakery Facebook page

· April 18 – June 6: Online voting open to the public

· June 7: Top 10 fan favorites announced

· June 7 – June 13: Top 10 fan favorite recipes reviewed by panel of judges

· June 13: Top 3 finalists announced

· June 24: Top 3 finalists compete in Final Recipe Cook-Off at Restaurant 4580 in Boulder, Colo.


A bit about Rudi's...

Rudi’s Organic Bakery, Inc., founded and headquartered in Boulder, Colo., is the only nationally available brand offering a full line of certified organic bread and baked goods. Rudi’s Organic Bakery has a long history of baking bread a better and brighter way, by using simple organic ingredients that contain no artificial ingredients, preservatives, high fructose corn syrup or trans-fat. Since 2005, Rudi’s Organic has been a part of Charter Baking Company, Inc., a portfolio company of Charterhouse Group, Inc. Rudi’s Organic is a premier organic brand with distribution throughout the U.S. in both natural foods stores and mainstream supermarkets. Founded in 1976, Rudi’s Organic offers small batch organic artisan breads, sliced sandwich breads, wide pan sandwich breads, hamburger and hot dog buns, wraps and a popular line of organic spelt breads, buns and tortillas. In July 2010, Rudi’s Organic Bakery launched a new line of natural gluten-free products under the Rudi’s Gluten-Free Bakery brand. Follow Rudi’s Gluten-Free Bakery on Facebook, Twitter, and Rudi’s Gluten-Free Blog, Baked on the Bright Side.
 
If you want to learn more about the contest, company or products, you can visit them online at http://www.rudisglutenfree.com/
 
 
I am very excited to concoct some gluten free goodness in my kitchen and enter my recipe! I will be leave for Europe in a couple days and cannot WAIT to bring back some recipe souvenirs ;) Hope to have all your support in my endeavour and I look forward to providing you with a delicious new recipe!

Let’s Flake Out

"Just a spoon full of nutritional yeast can make the vitamins go down...I'll show you the most delightful way!"

I thought channeling Mary Poppins might help you read on and not shy away from what I am about to suggest you add to your food.Yellow in color and with a nutty cheesy flavor, nutritional yeast is an inactive yeast that is a favorite amongst many vegans because of its unique flavor and similarity to cheese when added to foods. A lot of people I know like to sprinkle it on hot popcorn, garlic bread, or create a “cheesy” pasta sauce.

Nutritional yeast is also a reliable food source of vitamin B12, so if you're vegan, it's a good idea to add some to your food regularly. They say to not add more than 3 tablespoons a day. Nutritional yeast can be found in the bulk foods or supplement section of your health food store. I bought the big jar of the whole foods brand. You can look for either nutritional yeast flakes or powder, but be sure you don't get brewer's yeast by mistake, as it's quite similar in appearance.

I am not going to lie to you dear readers, I was a little scared of the flakes and it wasn't because of the flake in the name. It was the yeast part. Yeast?? Oh a word that had such a negative connotation in my vocab. Why do I need to be eating yeast? I had all sorts of thoughts and worries about if it was something I needed to add to my diet. So I read. And researched. And read some more. And I figured, hey it couldn't hurt to try right? That's what this blog is about! I would like to share a little about what I found out.

Soooo…What IS it?

“Nutritional yeast is a tasty product you can find in natural foods markets. These yellow flakes are a pure strain of yeast called Saccharomyces cerevisiae. In the same family as edible mushrooms, yeast has been used in food and beverage production for more than 5,000 years. Today, the same strain is used to brew beer, make wine, and leaven breads as well as develop the nutritionally-rich food called nutritional yeast .

Each batch of nutritional yeast is grown on a mixture of cane and beet molasses for a period of seven days. B-vitamins are added during the process to provide the yeast with the nutrients it needs to grow. When harvested, the yeast is washed, pasteurized, and dried on roller drum dryers before it is ready for market. It is then used by food manufacturers in food products, added to boost the nutrient levels in pet foods, and simply packaged for sale in natural foods stores.

Vegans (strict vegetarians) have used it for years as a source of vitamin B-12, an essential nutrient found primarily in animal products. Health seekers who strive to eat primarily a whole foods diet use nutritional yeast because it tastes really good with certain foods and adds extra nutrients to their diet. It can be added when you cook quinoa in quinoa recipes, in salad dressings made with flax seed oil, or even sprinkled on top of free range chicken.

Unlike active baking yeast, nutritional yeast is grown solely for its nutritional value. It should not be confused with brewer’s yeast, a by-product of breweries and distilleries. nutritional yeast is a low-fat, low-sodium, kosher, non-GMO food that contains no added sugars or preservatives. The cane and beet molasses used in the growing process does not make nutritional yeast sweet and is not a source of simple sugars.”

Soooo...What do I DO with it?

Well, my husband jumped the gun and stirred it right into his soy milk. Just writing that makes my stomach turn. He won't touch the stuff now and quite frankly I don't blame him. I may not have if I had a bad first experience either. Patience is both a virtue and a food experience saver. I warned him to not dive head first into these flakes if you haven’t had them before. Men. Maybe I will sneak them in when he isn't looking a tell him after.

These are meant to be mixed in with food but I wouldn’t just dump it immediately into my drink. I added it to my sautéed veggie sandwich the other day and I LOVED it! It really does give a cheesy flavor and helps thicken your dish.

I have a macaroni and “cheese” recipe that I cannot wait to try out and share with you. Will these flakes flake out on their tasty goodness when starring in my dish? Stay tuned…

Overnight Oatmeal Bliss

I love oatmeal. It is so versatile. But I don't have a ton of time in the morning to fix it. Between working out, getting ready, getting my son ready, making his lunch, taking care of the dog, and getting my husband and son fed...Whew! You can see I don't have time to spend 15-20 minutes on my own breakfast. On my Friday's off I truly cherish this time and sit and prepare something scrumptious and time consuming.

So back to the oatmeal. I don't like mine runny so it takes a little bit to cook down the liquid needed to achieve my Indie consistency perfection. I had seen "Vegan Overnight Oats" on the Oh She Glows blog and have been contemplating throwing these together to try. I have been good about stocking my pantry with bulk ingredients so luckily I had everything to make them last night! Cold oats? Hmmm. I did make YOU wait overnight for a recipe though so I figured making myself wait overnight to try these oats was only fair. Yes, yes the things I do for you dear readers ;)

I wanted to start with the basic oats and if I liked them, then you and I can have some fun adventures! My husband said that he wanted to try them too so I doubled the recipe. I was hoping that it wouldn't mess it up. Hoping and praying because I relied on this meal for my morning fuel! It doesn't require many ingredients and took only 5 minutes to make!

I pulled the bowl out of the fridge this morning and was very satisfied that I at least already had breakfast prepared! I divided the portions between two bowls and still had some leftover. Yipee!

I forgot to snap a picture this morning but it looked like hers!

Taste test. Oh. My. Gosh. Obsessed. I was leary of eating cold oats but these were AMAZING! Truly! Creamy and the perfect consistency. We both added a tablespoon of almond butter to ours. Maple syrup was also suggested but we didn't have any organic real syrup so we skipped it. It wasn't missed.

Here is the original recipe. Like I said, I just doubled everything but then ended up with extras (not complaining!). I can't wait to add fruit and nuts to these in the future! Besides a bowl of cereal, this is probably the least laborsome and delicious breakfast I have made. Here is the link to the original recipe and comments from Oh She Glows Easy Vegan Overnight Oats

Vegan Overnight Oats

Ingredients for PM

• 1/3 cup regular oats
• 3/4 cup almond milk
• 2 tablespoons chia seeds
• 1 small ripe banana, peeled and smashed
• 1/4 teaspoon pure vanilla extract

Directions
Mix together all the above ingredients in a bowl and place in the fridge overnight.

AM Directions
Scoop out your desired portion into the bowl. We added one tablespoon of natural almond butter. Enjoy!

"A Day Without Shoes"

I awoke this morning with an excitement because I knew that I was going to make a difference today. By not wearing shoes for one day I was going to bring awareness to one big problem. A problem that one company, TOMS, decided it was time to resolve. A problem that one person can make a difference by doing one thing.

Today, I am participating in TOMS campaign “A Day Without Shoes” to drive awareness to the tremendous problem of foot-borne illness in developing nations and what many experience here in the states by going a day without shoes. The company I work for, Inceed, is a supporter of TOMS and their campaign, and challenged everyone in our offices to go one day without shoes. I couldn’t resist writing about the experience, even though usually my blog is primarily about food and living gluten free! I'll toss in an ending recipe for you sweet readers, how about that?

4:50 AM
The bell tolls on my phone to start my day. Bright, bubbly bells clinging together as I cling to the under side of my warm comforter. I throw myself out of bed after a couple stalling stretches, get dressed for my work out ,and head to the gym. Sans shoes. My first reaction when I stepped out this morning into the early morning air? It is frigid out! I haven’t felt the bare, cold concrete on my bare feet for a while. Why did it have to be 30 degrees today?

Driving barefoot wasn’t anything too new to me. I did have to scoot my seat up a few inches to compensate the distance from me heels.

I arrived at the gym and walked across the sidewalk, and onto the rough wooden slat bridge while praying the whole time that I wouldn’t be pricked with a splinter. I have never paid attention the roughness of that before! The trainer looked at me curiously. I explained what my mission was for the day. Although he said it was admirable, and even though I asked nicely (with cherries on top??) they said it was a liability for me to run on the treadmill without shoes. Darn. But hey, the thought that counts maybe? I suppose this one instance will have to slide. I can’t fight with liability. I did run a couple seconds when nobody was looking at the end of my work out SSSHHHH!

7:00 AM
Walking around the house this morning wasn’t too bad. The tile floors were chilly and hard on my feet and I did miss my slippers. I know the floors are clean though. Leaving the house again for work will be a different story.

7:40 AM
Time to get out of my car at work. I pause imminently in the parking lot and listen to my breath slowly inhale and exhale. I peruse the lot for glass, old wrappers, anything sticky… Oh who am I kidding? There is worse stuff microscopically lurking in the bits of pressed tar and concrete.

7:45 AM
I tip toe/ hop idiotically across the parking lot to the sidewalk. By the time I get there I decided that I am just going to have to suck it up and do it right. I laid my foot flat on the sidewalk lining our building. Whew. A long breath seeps out. This is going to be stressful. Here is the real kicker though…I was even more grossed out walking into our building. The tiles felt grimy and I grimaced with every step. I was happy to get into the carpeted elevator and up to my office.

8:30

Walking around the office isn’t too much a doozy for me. I sometimes do it when my feet are paining from me heels. Plus, I am surrounded by my barefoot co workers! The reinforcement really helped me stay on track. I have my TOMS shoes next to me, but I am now adamant about completing this challenge. I have a choice, those children without shoes don’t. Today, I am not going to give myself a choice.

9:00
Oh. No.

No. No. Please No. I didn’t think about this coming up. I have to use the restroom. I have to use the restroom without shoes. No.

9:10
Okay, I have to go. I walk anxiously down the hallway, pass the row of elevators, and through the other glass door. As the door shuts I wince at the loud clicking it makes to secure. I feel like it’s the gunshot at the first of a race, prodding me to get going. I open the swinging door and let it close. Once. Twice. I pep talk myself and step in. The automatic light won’t go on where the stalls are located. Great. Barefoot, and in the dark. I think I will hold it for a longer period next go around.

9:15
Back at my desk and feeling better. First challenges? Check!

11:25
My feet are cold! My office is always cold and my pumps helped pump warm blood through my feet. I would love to soak them in a hot tub right now. With soap! hehe
I am about to head to lunch with my co workers and I am very excited to march in together! Tracy, owner of Cafe Samana, said we could lunch at her restaurant barefoot! How sweet is she? Anyone that visits her restaurant today can dine without shoes. Go support this great cause Tulsa, and if you don't live in the area, make an effort to find a local place to show those cute toes while you eat!

11:40
Leaving the building without my shoes on was not as hard this time. The concrete was warm on my feet and it reminded me of running around as a kid all summer without shoes. I never thought twice about it then. Don't worry, I am not losing sight of why we are doing this and I have thought about the children who do this everyday.

11:45

Lunch at Cafe Samana with my co workers! We all enjoyed delicious healthy food from Tracy's kitchen without shoes. When my partner Scott and I entered the restaurant we definitely both felt  a little awkward. A little giggle emerged from all of us as we took our seats. I felt silly and almost embarrassed at first. I got a few looks in the parking lot but once we were seated I was comfortable. Cafe Samana will have that effect on anyone... Comfort and Charm.

I started with a cup of chilled carrot soup followed by a delicious deconstructed wrap that she had for the special today. Soft mango strips, roasted red peppers with warm black beans covered a bed of spinach and arugula. Always a delight to eat here!

12:45
Back in the office and content from lunch. My feet are happy campers...until I have to visit the restroom again. Not looking forward to that!

3:30
Let's break up the afternoon by putting one BAREfoot in front of the other! Check out TOMS site to learn about their mission, and what "one for one" really means: TOMS ONE for ONE <---Click me!

I think I will snack on the rest of my soup to tide me over until dinner. I am really wishing I had shoes or wool socks to keep me warm. Cold feetsies to the fridge!

6:00
I am about to run into my first meeting with someone. This should be interesting! I will be ready to do some explaining as to why I am barefoot!

15 min later...
Well, she got a kick out of me being barefoot! It was an impressed reaction versus appalled :)

6:15
Well, I am headed to dinner with the family! I will update how the rest of my night went tomorrow morning, and share with you some insight about my co workers day as well! Foot soak tonight!

6:45
Met my parents and grandparents for dinner at Chicory and Chives. Have you been? It is great authentic cajun food! Walking across the parking lot wasn't TOO bad...I kind of got used to that today. However, once I walked in to the restaurant I felt my stomach turn. I don't think the customers appreciated my bare feet. I walked quickly to the table and hid my feet. Ah, much better. My parents were not too happy that I was walking around barefoot all day.

8:00

Home at last. I rushed upstairs and turned the bath tub fauct to SCORCHING and begin scrubbing my feet. It was so satisfying. My husband came in and said something that brought the entire day into perspective: "Honey do you know how easily you could have contracted something today? Your feet are like a gateway into your body. Remember when we put VICKS on our feet and we could smell and almost taste it within minutes?"
That is exactly the point! If we wear shoes we are protected from those foot borne illnesses. If we could all make an effort to support TOMS, we could help stop the deaths of many children in developing countries.


Tomorrow I will post a recipe for all you dear readers who followed me today!

Ole! Ole, Ole, Ole...

I love Mexican food all year round. It’s easy to eat gluten free friendly for one thing, and who can resist those flavors? Lucky for me, there are plenty of awesome restaurants around here to choose from that hit whatever kind of “Mexican food” you are in for. I choose my Mexican restaurant wisely. See here's the thing, when I crave food, I crave very specific food. I don't crave chocolate, I crave a specific dark chocolate from a specific brand. Usually something out of my reach. Yes, I know, I must be awesome to live with when one of these cravings hit. So when I crave 'mexican food', a burrito from Bueno won’t satisfy this Indie. When you have plenty to choose from, you get to be a little picky even when you have food allergies or food specifications.

Spring in Tulsa brought some warm weather earlier on this year. I am certainly not complaining! When the mexi-bug hits me this time of year, I am not headed for the loaded down enchilada by the cozy fireplace. I want an outdoor patio, a fresh squeezed lime margarita, smooth salsa and corn chips, and a heaping bowl of guacamole. To start with. And I know exactly where I’ll head. Café Ole on Brookside.

Café Ole has been a restaurant staple for me for years. It opened it's doors in 1987 and has since been serving up sassy southwestern style cuisine to the locals. Tucked into the heart of brookside, this charming establishment is a breath of fresh air. I love sitting on their outdoor patio, listening to the occasional live music, and feeling the spring air wisp around me as I sip the best margarita in town. Yes, it’s my favorite. My husband loves a margarita, but I love a perfect margarita. No mix for his gal. I want the real deal. Like I said, when you can picky and get the best, why wouldn’t you? This margarita doesn't need a fancy schmancy margarita glass masking the real deal with a ring with colored salt facade around the rim. Nope. This lime monster looks innocent in it's plain jane appearence and delivers the best tasting experience. You may not want to drink more than two though warn. If you do though, please share below ;)
We started our meal with their house made guacamole and complimentary chips and salsa. Oh, I could eat that peppery salsa all day. After a couple margs we decided it was best to order. I usually go for the Spinach Enchiladas anyway, but this visit was unique. I wanted to see if this dish was chalked up to vegan standards as well. Would my enchilada bring the heat without the ooey gooey melty cheese?

Si amigos. It delivered and as always the staff was overly accommodating. I used to get so embarrassed asking the waiter to prepare things differently. Here, it’s never a problem. My husband and I split the order and they brought it out on separate plates for us. Absolutely wonderfully prepared as always. The corn tortilla was thickly stuffed with fresh spinach and topped with sliced, crunchy green onions and juicy tomatoes.Their black beans are always cooked just before mushing point, and accompagnied by fluffy rice and plump corn. I topped it all off with some of our guac and as always it was flawlessly filling and simply satisfying.

If you haven’t tried this local spot, head there now! It's great for date night, friends, or with the kiddos. Kid tested by this mommy so I speak with confidence when I say it's okay to cart them along.When the weather is brisk the patio glows with their outdoor fireplace. Otherwise, wait until the sun peaks and head and enjoy some wonderful southwestern cuisine on the shaded breezy patio. You won’t be disappointed.

Grey Days, Souper Comfort

Springtime storms are officially here. It is another gray and rainy morning here in Tulsa. I keep reminding myself that the heavy clouds are pouring colors into our dreary surroundings. I am happy to see the lavender buds on the trees, and the pops of white petals drifting in the warm breezes. This morning I have yet to fully awake as I write but alas I do have to be at work early this week so I have no choice but to wipe the sleep from my eyes and begin. So bear with these stiff fingers and clouded mind as I share with you a delicious vegan soup!

Ah soup. Such a perfect comfort food. I have been on many soup binges in my life I must admit. Hey, don’t judge, we can’t help what we crave sometimes. It could be a hundred degrees, humid, and sweltering, and my soup fix could get me itchin’. Maybe because it is such a versatile little bowl of nutrients. Or the fact that it seems to warm my tummy and easy my troubles simultaneously.

Regardless of why I crave it, it’s important that I pay attention to what kind of soup I am eating these days. And not just because of the lurking gluten monster disguising itself in the ingredients. Canned soups can pack a ton of extra sodium that makes my joints cry out with swollen sobs. Plus, who wants UFI’s (unidentified floating ingredients) in their bowl? Well, not me. But hey, if you’re comfortable teetering that Area 51 line go right ahead! It’s not to say that I haven’t divulged in a cup of Ramen in my day. Now I just am aware of how puffy I plump with the additives so I think I personally will steer clear. Maybe it was also a sign when I managed to catch my ramen noodles on fire in the sorority house microwave. No water = flames. See, we all have to grow our “natural” cooking skills from somewhere.

My remedy to the soup equation I have rolling here would be to make your OWN soup! That is much more satisfying anyway right? I looked at a ton of soup recipes over the weekend and managed to settle on my one to share. My past soups were good, but I wanted to try something new for you. A couple blogs mentioned this stew, and after a couple of my own little tweaks I think it was PERFECT! I am thrilled also because it makes a lot so I have a comfort food dinner to last me through the next gray days.

Here is the original recipe below, and you can find my changes in the notes. I had to take in account some g-free factors of course in my recipe and directions. Both I am sure are delicious and nutritious.



Kathy's Veggie (vegan) Pasta Stew

• 4 ounces sliced mushrooms
• 1 medium tomato
• 1 large sweet onion
• 1/4 cup extra virgin olive oil
• 1/2 tsp pepper




I think a better camera is in order...


• 1 tsp garlic powder or 2 Tbsp chopped fresh garlic
• 2 bay leaves
• 4 cups vegetable broth

• 1 cup water
• 2 Tbsp Italian Herbs
• 1 potato, diced
• 1/3 cup nutritional yeast or 1/4 cup vegan cheese
• 1 cup dry fusilli pasta
• 1/3 cup leftover roasted tomato salsa
• 2 Tbsp apple cider vinegar
• 1/4 tsp salt (or to taste)
• 1 can of beans, drained (I used white cannellini beans)
• 6 ounces leafy greens (spinach, kale, chard, collard..)

optional: a few dashes of cayenne for added heat.

Directions:

1. In a large soup pot, add the onions, tomato, mushrooms, garlic and olive oil. Stir and saute for about 5 minutes, until the onions become translucent.

2. Add in all the remaining ingredients (except the beans and leafy greens). Bring to a boil, then reduce to a simmer and cover with lid. Allow to simmer for 20 minutes. Do a few taste tests midway through and check on the salt/spice levels.

3. When you are just about ready to serve the soup, you can add in the beans and greens. Adding the last keeps them tender and not mushy. If you want your greens a bit more hearty, use kale or collard. Spinach wilts very easily.

4. Serve warm! With a nice slice of crusty bread.

My changes to the Recipe:

• 4 ounces sliced mushrooms – I used a blend pack of portobella, cremini and shitake
• 2 small/medium vine tomatoes
• 1 large sweet onion
• 1/4 cup extra virgin olive oil
• 1 tbs pepper
• 2 cloves of garlic, minced
• 2 bay leaves
• 4 cups organic, low sodium vegetable broth
• 1 cup water
• 2 Tbsp Fine Herbs
• 3 Yukon gold potatoes, chopped
• ¼ cup vegan cheddar
• 1 cup dry gluten free fusilli pasta
• 1 tbs kosher salt (or to taste)
• 1 can of beans, drained (I used white cannellini beans)
• 6 ounces leafy greens – I used a large bunch of fresh spinach since it cooks down

I added a tbs or so of Cajun seasoning to bring out the flavor and spice.

Directions:

1. In a large soup pot, add the onions, tomato, mushrooms, garlic and olive oil. Stir and saute for about 10 minutes, until the onions become translucent.

2. Add in all the remaining ingredients (except the beans, pasta and leafy greens). Bring to a boil, then reduce to a simmer and cover with lid. I transferred to my crock pot and let it simmer on low for 40 minutes. Do a few taste tests midway through and check on the salt/spice levels.

3. While your soup is simmering, cook you gluten free pasta to al dente. With the potatoes begin to soften, about 30 minutes, add in your pasta to the pot.

4. When you are just about ready to serve the soup, you can add in the beans and greens. Adding the last keeps them tender and not mushy. If you want your greens a bit more hearty, use kale or collard. Spinach wilts very easily.

5. Serve warm! I toasted Food for Life’s gluten free rice bread in the oven with a drizzle of olive oil and a dash of Cajun spice to accompany the soup.

The BAR Exam

No I am not taking that BAR, but I am examining a product for you! LÄRABARs. They are a

“delicious blend of unsweetened fruits, nuts and spices. Made from 100% whole food, each flavor contains no more than nine ingredients.”

AND they are VEGAN & GLUTEN FREE!! Something that I can eat, enjoy, and reap health benefits from is definitely something I will sign up for! Here is some information from their website about their products that you can check and see if they are something that would fit in your diet:

Pure and simple, just as nature intended.

I had heard a lot about these little guys and decided that I had to try them. Now, usually my snacks aren’t store bought bars of any sort. Most granola bars on the market at packed high with unnecessary sugars and ingredients I would never put in my body! Plus, a lot of them are hiding gluten between their corn syrup sated grains. No thank you.

Larabars are truly different though. Their mission statement says it all:

“At LÄRABAR, we believe that the foundation of a sound mind, body and spirit is derived from what you eat. And what you eat is healthiest and most satisfying when it's in a whole, natural state.”


GLUTEN FREE/CELIACS LÄRABAR and JŎCALAT are Gluten Free. They have no gluten-containing ingredients, and we have manufacturing controls in place to ensure that there are no cross-contact concerns. We also periodically verify our practices using Gliadin gluten testing.

RAW DIET LÄRABAR products are made by a simple process in which fruit, nuts, and spices are ground and mixed together. They are not baked or cooked. We use simple ingredients, as close to their natural state as possible.

VEGAN/VEGETARIAN LÄRABAR and JŎCALAT are made entirely from plant-based foods. Though the vast majority of chocolate chips in the world are made with dairy, soy or both, we specifically asked our supplier to provide us with chocolate chips which are Vegan—containing no dairy. While no dairy products are used to make our chocolate chips, they are made on a line which also produces chocolate chips made with dairy products. Due to the potential for cross-contact between the types of chocolate chips made at the facility, the chips we use may contain trace amounts of dairy from those other chips; thus we cannot claim that our chocolate chip flavor varieties are Vegan.

All well and good. But how do they TASTE? That is the most important part right? My husband and I tried four different flavors. I tried peanut butter and jelly, and blueberry muffin. The Blueberry Muffin had blueberries, cashews and dates with a dash of lemon and vanilla. Soft and chewy with a hint of crunch, this Blueberry Muffin was less than 200 calories! My PB&J with the crusts cut off (hehe) had dates, peanuts, unsweetened cherries and a touch of salt. Oh and the bonus? It comes with 6 grams of protein! My husband picked Cherry Pie and Apple Pie. Oh, you gotta love that man of mine. His sweet tooth won’t be packing anything in the tummy though! Cherry pie larabar consists of unsweetened cherries, dates and almonds. Apple pie contains cinnamon and raisins, almonds, and walnuts. He said both were absolutely delicious. I’ll trust him.

The LÄRABARs were chewy, decadent, tasty, and very filling! No where near a power bar consistency that most people find disgusting. I personally always liked them at a track meets but to each his own. I suppose it did kind of resemble a rectangular block of poo.

I am always fascinated by the stories behind the idea. Why the ingredients? Why that consistency? What sparked the need for the product? Where were you when it popped in your head? Lara, the founder of Larabars (naturally), shared her story:

“It started out as just a hike, no different than countless others I've taken into the beautiful Rocky Mountains of Colorado. Little did I know I was about to come up with a mountain of an idea: Combine wholesome ingredients such as fruits and nuts to create a food product that's tasty, healthy and convenient.

In that instant, in May 2000, LÄRABAR was born. After scouring the aisles of grocery stores and noting popular flavors of ice cream and cookies, I delved into my own product development. Natural foods, I believed, should be fun and enjoyable as well as good for you. With friends and family serving as focus groups, I tinkered with recipes until a consensus on yummi-ness was reached.

The next step was to launch a company to market what would initially be five delicious LÄRABAR flavors: Cherry Pie, Apple Pie, Cashew Cookie, Banana Cookie, and Chocolate Coconut Chew. I also assembled a sophisticated manufacturing arm...what amounted to be a Cuisinart and a rolling pin. The first batch of bars I produced for retail had to be sealed by hand — all 500 of them!

Thank goodness we have machines for that job today. After all, we're producing millions of LÄRABAR's every year! They are a wholesome indulgence you can feel good about eating

And "feeling good" is what it's all about. Believe it or not, I used to be a junk food junkie — until I discovered how natural foods enlivened my mind, body and spirit. A passion for healthy living soon followed, and continues to be a driving force behind everything I do professionally and personally. I really appreciate the opportunity I have to make a positive difference in the world we live in.

Health is indeed your greatest wealth.”

Great Story. I love storytime on cloudy days like this. I look forward to trying more flavors and hope that you give these natural gems a shot as well!

No-Nonsense, Tough Love

Sorry if I have been on a bit of hiatus from the blogging. I have been engulfed in a new read that many of you readers have encouraged me to pick up. I read all the time and it doesn't usually grip me in this way, but I wanted to dive in as much as possible before sharing my thoughts.What words have me so enthralled that I have diverted from writing? Skinny Bitch. Now, before you think I should go wash my mouth out with soap, or in my childhood experience vinegar (thanks mum for going easy on me…confession I kind of liked the taste), I want to give you an explanation of this in-your-face “no nonsense tough-love guide”.


Well, let me back up a tad. Remember when I said that my New Years Resolution was to incorporate more veggies into the menu? I know you’ve slept since then and probably can’t recall but that is what I said. In pursuing my goal, it turns out I stopped eating meat all together! Kind of accidentally I suppose. I didn’t have it as my main star of the plate and I was so focused on my goal that I disregarded the ol’ animal flesh all together. I realized this about a month into it. The crazy thing was I didn’t want it anymore. I didn’t crave it. I found things that taste better than meat.

I had tried going vegetarian for a 30 day challenge with my husband before and I am not going to lie, it was an epic fail. I was yo-yoing with my energy levels and I felt deprived. There, that word, DEPRIVED. This time there was no deprivation. If I wanted it, I would eat it. But I haven’t yet. It’s been 2 ½ months now and I haven’t. Milk seems to be seeping away from my diet as well, being replaced by almond milk and soy milk. They taste better and I feel better after I eat/drink it.

The results so far? My energy levels are skyrocketing, my body feels incredible, and I have never run like this in my life! It was all a choice. It’s interesting that since I started eating this way, other things are becoming less appetizing to me as well. Eggs and milk primarily. Cheese and fish are still going strong. Well, cheese maybe not so much as of this week. Weird I know.

Okay, back to the book. Skinny Bitch. Read it. It truly is amazing. And no I am not trying to brainwash you or anything. Maybe just trying to help de-brainwash you. I don’t believe in converting the world into my opinions. But I do believe in educating yourself and knowing what you are putting into your body. Not preaching, just sayin’.

I bought the set of Skinny Bitch & Skinny Bastard for my husband and I to read. Skinny Bastard is the same information that is tailored to the male. C’mon, we don’t always think the same as the opposite sex and you know it. Every night we have been reading and discussing. It’s quite fun!

I digress, and as you well know my blog is essentially about FOOD. So get ready for some new recipes to come! Vegetarian or not, those good little numbers won’t hurt you to incorporate into the diet. I promise. I am still here after all, and in no pain I assure you.