Archive for Food and Drink
Gluten-Free AND Tasty
Sampling the foods we come to love is a big part of the epicurean journey in one’s life. Having recently partnered with Naturally Yours Grocery to carry our gluten-free baked goods line, Apple’s Bakery had the opportunity to begin a sampling program at the store’s Peoria and Bloomington locations.
Our resident gluten-free baker, Erin Alderson, set up her table and introduced area consumers to the fantastic taste of our gluten-free bakery products. The Peoria Naturally Yours store was treated to our great gluten-free olive oil bread with dipping oil; customers at the Bloomington store sampled our decadent gluten-free chocolate cake.
Upon her return to Apple’s, Erin marveled at the many comments she received from customers who were pleasantly surprised that our gluten-free products are tasty. When told there was not any wheat flour in the products, customers gave dubious looks. Yet, after a bite, they said, “You know, that tastes really good!”
It’s amazing how quickly our opinion of food gravitates to the negative when told it’s not comprised of mainstream ingredients. I want to shout, “You don’t know what you’re missing!” when referencing the abundance of flavor formed with the correct blend of flours.
For now, we’re taking it one mouthful at a time! Watch for gluten-free samplings at our newest partner store, the Chicagoland grocer Treasure Island Foods, in the future.
Athletics & Better Nutrition
October is a great month for our family. My husband Chris and I celebrate our wedding anniversary each October 6th, and this year marks our 23rd year. In today’s world, that in itself is a huge accomplishment. For us, it’s a culmination of give and take, the sway of back and forth encouragement from one to the other as each reaches for new horizons.
This month also marks my first anniversary as a 5K runner. I ran my first road race, benefiting the Peoria YWCA, on October 18, 2007. I’ll run this race again this year. Wow, what a rush! This is a great run.
The fellowship of other women gathering early on a cool, crisp Saturday morning to jog through a sleepy neighborhood makes skipping that second cup of coffee worthwhile.
And it’s really all about the finish. Tables laden with fruit, muffins, bagels, and pizza await the participants as reward for the effort, and that food seems to cry out, “Eat me!” As a former spectator of a wide variety of races Chris participated in, I’d always cheer from the sidelines and casually graze the post-race feast.
Since becoming a gluten-free baker, I’ve grown much more sensitive to the challenges the Celiac has with nutrition. A recent article in the online edition of Trail Runner Magazine focuses on the challenges a gluten-intolerant trail runner faces, particularly when a traditional runner’s diet consists of cereals, bagels, pastas, and other grain-based foods. Amy Fisher raises the question, “What is the non-gluten runner to do?”
Fisher offers great tips on going gluten free and how a diet sans gluten offers health benefits, such as keeping blood sugar levels consistent during runs, which makes for steadier energy levels. Fisher also gives lists of healthy gluten-free foods such as beans, lentils, lean protein, leafy green vegetables, and low-fat dairy products. (The article is only available to online subscribers, but Trail Runner’s website is chock full of helpful reference materials.)
As we move along in life, I believe it’s important to incorporate more exercise and a balanced approach to our nutrition. I am grateful to have resources, like the above-mentioned article, to assist me in my quest for better health and nutritional guidance for all.
Of course, my reward at the end of my race is no longer a bagel but rather an Apple’s Bakery seasonal Gluten Free Spice Gem cookie! Happy running!