Account Accessed


My apologies to those who follow my blog, multiple accounts of mine were hacked last night and posts were made that were not by me.

I believe I have removed all posts that were made.
On a lighter note Happy Saturday and make some gluten free pancakes this weekend!!


Nicole (The Real One) 🙂


Open City Vs Naked Pizza Gluten Free Pizza Wars!


Spicy & Sweet Chicken With Soba Noodles


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Life has been crazy busy for me lately, I am starting to train for a half marathon and all the other constraints in life that most of us are familiar with like work and just basically living life.  I was reading in my Runners World Magazine the other day and there was a great recipe using Soba noodles.  I thought, hmm Soba noodles..  of course I immediately questioned whether Soba noodles were gluten free or not, so of course I had to look it up.  There are Soba noodles that are made out of buckwheat flour and only buckwheat flour, which is gluten free (don’t let the name deceive you),but you have to be diligent and look at the ingredients because a good amount have wheat flour as part of the ingredients.

I went to Whole Foods today and found Eden Foods 100% Buckwheat Soba Noodles BUT the noodles are produced on equipment that also processes wheat, so that being said if you are a highly sensitive person with Celiac disease DO NOT buy these noodles.  I did not encounter any aftermath from eating them and I usually would experience any digestive issues within 10 minutes from consumption.

Anyway, back to this delicious dinner I made tonight that is not only filling but incredibly healthy and great for those who are very active.  So I let my mind go crazy and be creative with using fun and interesting items we had in the fridge.  Here is what I used:


1 jalapeno pepper – minced

3 cloves of garlic – minced

Cilantro – 1 tbsp

5 mini super sweet peppers – chopped

1 tbsp buckwheat honey

1tsp pepper

1tsp salt

2 chicken breasts – cut into small chunks

1 package of Eden Foods 100% Buckwheat Soba Noodles

First, fill a pot with water and set on high, cover and by the time you are complete with prep and you have started cooking your chicken the water will be boiling.

I begin by carefully cutting the jalapeno pepper in half and stripping out the seeds, make sure you wash your hands with soap and water as well as the knife and cutting board afterward.  I put the pepper in a small food processor and pulse on high until it is in small pieces.

Then I minced up the garlic.

While you are cutting up the garlic and jalapeno heat a mid size pan with olive oil.

After the jalapeno and garlic are taken care of take out your chicken breasts and cut them up into bite size or a bit bigger pieces.  Sprinkle with freshly cracked pepper and sea salt.

Put the chicken in your pan with half of the garlic, place the heat on low-medium so the garlic doesn’t burn.  There is nothing worse than the taste and smell of burnt garlic.

Now add the jalapeno pepper to the chicken and mix in well, then add the remainder of the garlic. Turn the chicken pieces over and saute on medium for 2 minutes then add the sweet mini bell peppers.  Make sure you add them last so the don’t get soggy and are still a bit crisp when served.  Immediately after you add the bell peppers, your water should be boiling and you can add the soba noodles.  Cook for 7-8 minutes, you don’t want to overcook them or they will become soggy.

While the chicken is soaking up the mixture of flavors of the sweet bell peppers, the jalapeno and garlic I add 1 tbsp of buckwheat honey to the pan and let it dissolve over the chicken and melange of peppers.  Now add the cilantro for the last minute of saute and turn off the heat to the pan.

Now, your noodles should be done, drain and rinse with cool water.

Plate your meal beginning with the soba noodles with the chicken and peppers on top of the noodles.  For a little more color I add a few pieces of cilantro.
This dinner is not only healthy, but it is high in protein, the noodles have a good amount of fiber and it is low in sodium.  So whether you are a runner that needs to replenish with a good meal or if you just want a healthy dinner I highly recommend my creative concoction.


Recipe: Killer Kale Pesto


Yet another fabulous recipe for the superfood kale or as I like to call it the superhero of greens! 🙂
Shira’s blog is awesome I highly recommend following her.

in pursuit of more

There’s just something about the promise of Spring.

Oh heavens!

The sun came out yesterday, and it seems, decided to stay for a while (the forecast is clear for at least another day).

Insert multiple smiley face emoticons here!!

Keep your face to the sunshine and you cannot see a shadow.

– Helen Keller

It’s safe to say it’s been a (very) welcome change and the views of the twinkling snow capped mountains are particularly breathtaking. Yesterday was the day that I just knew spring had come knocking here in these parts:

  • the larks have come singing
  • the daylight has come to linger for a (just a little) while longer
  • I nearly injured myself in my hustle to peel my boots and thick tights off to get outside.

Craving the fresh air and the outdoors after work, I hurled myself outside to enjoy the remaining glorious daylight, the bustle of…

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Tartiflette…and a Siberian blanket.


Not only is this an amazing dish but for people like me it is gluten free!


I’m not a very big potato fan, but with our extremely cold temperatures here in Europe and especially here at Coin Perdu in the barn, I take comfort in a hearty true mountain tartiflette. It does wonders for my cold body…and spirit! It is a favorite in my family and we make it different every time. It is a recipe that can be played around with, except for the cheese..that can NOT be replaced. It won’t be a tartiflette without that strong flavoured creamy cheese.

There aren’t any specific quantities for making a tartiflette…I can only tell you more or less what I do:

  1. Wash 4 -6 large potatoes and boil until almost tender.
  2. Rinse, leave to cool aside.
  3. Fry 2 large onions in a pan, add a handful of sliced champignons de Paris and a packet of bacon pieces. Season to you taste.
  4. When the potatoes have cooled down…

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Sette Restaurant – Review


I have been to Sette  before, located in Washington, DC, Dupont Circle. I was pleasantly surprised to learn this past summer they offered gluten free pasta. I ordered a very generic corn pasta with tomato sauce and was quite happy and had no intestinal issues.

Unfortunately, my second visit to Sette was not so enjoyable. First off I am a bit of a self admitted wine snob and the red wine by the glass is good for those who are not well versed in red wine, but for those like me with a bit more of a sophisticated wine pallete it was ok at best.

They still offered gluten free pasta, it is a corn pasta, not great but it does the trick.

We started with the tri-color buffalo mozzarella and prosciutto for an appetizer, it was quite yummy. Of course I passed on the bread but my friend Tori enjoyed it.

For the main course I ordered the CAVATELLI all’ INDIAVOLATA pasta this has spicy Italian sausage, broccoli rabe and pecorino cheese. The server made fully aware of my gluten issue I didn’t think I would have an issue.

Unfortunately, within 10 minutes my stomach started to hurt and all the other digestive issues began that made me rush to the bathroom.

Clearly if a restaurant offers a gluten free option unless there is a place in the kitchen dedicated to no cross contamination, purely gluten free it just isn’t gluten free.

In defense of the management, after I explained what happened our meal was taken care of by the restaurant. The manager admitted he cannot be in the kitchen for everything  to make sure a gluten free meal is separated from others, but they do take allergies very seriously.

To this learned experience, even if a restaurant or fast food place claims to offer gluten free, they are not truly gluten free unless a set place in the kitchen of the restaurant is dedicated as such and the pasta is boiled in a pot that ONLY GF pasta has been boiled in, same with veggies and meat and there is no cross-contamination.

Lesson to also be learned is that if Chick-Fil-A or other fast food restaurant, or regular restaurants hop on the GF bandwagon they are not truly such unless they state they offer an area in their kitchen truly dedicated to being gluten free.



Lunchtime in DC – Green lentils and feta salad


This post is meant for all of you DC’ites that work or live in the downtown area of DC.  I work very close to the White House which is a great location with a number of different fast food style places to grab your lunch and head back to the office.  Unfortunately for those suffering from Celiac’s it is not that easy to grab lunch at places because a good number offer sandwiches only or are not that easy to to navigate around them preparing a gluten free lunch.

One place that I like not only because it is fairly healthy but also because it is a quick jaunt from my office is GStreet Food, located..TA DA on G Street.  Their exact address is: 1706 G Street, NW.  They have a salad area that is separate from where sandwiches are made so the risk of cross contamination is minimized but clearly not without possibility.  I like the food they offer because it is unique and flavorful not your every day run of the mill green salad with tomato and cucumber.   One of my favorite salads is a green lentil and feta with red onions on a bed of greens, the feta adds a nice creaminess to the texture of the lentils.  The owners and owners son are very happy to let you know if a soup may have flour in it or anything that would make it not gluten free, and a majority of their salads are gluten free.  Check out their menu on the webpage and you will see a good amount of salads a there is usually a soup or 2 that you can choose from.

This is a picture of my lunch today:  A green lentil and feta salad with black bean and sweet potatoes on a bed of greens. Yum!

Did Somebody Say Apples + Tart = A Fab Gluten Free Apple Tart?! YES!


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Baking has always been somewhat of a challenge to me, not that I don’t like to do it but I am not particularly good at baking.   My cookies don’t always come out chewy enough or my cakes sometimes  lack enough density and moisture.  So when I decided to take on the challenge of baking a gluten free apple tart from scratch I knew I had my work cut out for me.  It took me a couple of times before my crust turned out crispy and cooked all of the way through but, three times is the charm!
Making a gluten free crust is such a challenge because you must mix the proper ratio of different types of flour to achieve the best consistency.  So I am here to alleviate (hopefully) the pressure of achieving a great crust and overall tart by giving you the step by step instructions…READY… SET…GO!

First off you need the following:

Tart Pan & Wax Paper


  • 4-5 Golden Delicious Apples, peeled and cored (these are usually the best to cook with b/c of their crisp, tart flavor) then sliced into medium-thick slices.
  • 1 egg
  • 1 tbls cold water
  • 1/2 cup of butter (cold)
  • 1/2 tsp of sea salt
  • 1 cup all purpose GF baking mix (Bob’s Redmill is my choice)
  • 1/4 cup almond meal (this helps add a nutty flavor to the crust)


  • Combine butter and salt in a mixer until smooth
  • Add egg, water flour and almond meal combine until mixture begins to ball
  • Scrape the mixture onto the wax paper (make sure the wax paper has been dusted with GF flour prior).  Roll the mixture into a ball and sprinkle with flour.
  • Shape the flour into a small disk and place in the refrigerator for approximately 30 min to 1 hour until firm.
  • After you have removed the dough from the refrigerator, lay it between 2 fresh pieces of wax paper that have been lightly dusted with flour and roll out the dough.
  • Remove the top piece of wax from the dough and place on the top of the tart pan.
  • Peel back the other layer of wax paper and gently press the dough into the pan.  Roll the dough lightly out on the edges, then use your thumb to set the dough into the tart pan divots;  see photo below:
  • Preheat your oven to 375 degrees
  • With a fork, lightly make holes in the crust to allow for it to cook evenly.  See photo below:
  • Now the fun part! APPLES!! In a large bowl mix the cut apples with some sugar, cinnamon or allspice and let set for a few minutes.
  • Begin placing the apples into the tart pan in a clockwise direction (I am picky on design) 😉
  • Then brush the rim of the crust with melted butter, this will aid in browning the crust and give it a nice buttery flavor.
  • Now you are one step away from appley goodness!  Place your tart into your preheated oven and bake for 40 minutes.  After 40 minutes check your apples and crust, if they have yet to brown and the juices are not bubbling leave it in for another 10 minutes.  But keep an eye on it because the last thing you want is a burned crust and apples.

Voila! My final result:

Happy Gluten Free New Year- New Planet GF Beer is my choice for 2012


I hope everyone had a wonderful time this holiday season with friends and family, and of course with gluten free goodness enjoyed by all! Happily I started my new year with the discovery of a new gluten free beer, .  I have not seen the beer anywhere but Whole Foods, hopefully it will be circulated to other vendors in the near future.

They have 3 different beers to choose from, Off Grid Pale Ale which is the one I purchased and is fantastic, hoppy and has some depth.  The other 2 choices are 3R Raspberry Ale and Tread Lightly Ale, I cannot wait to try those two but I have a feeling Off Grid will be my fav.   The company’s message is to lighten your carbon footprint, be conscientious in your day to day living, hey who doesn’t  love that?!

Thus far, minus my favorite dark gluten free Belgian beers (Greens), this is a fantastic option.  Sorghum Grist beer is like drinking Budweiser (no offense to Bud drinkers) but I like some taste and depth to my beers.  Before I was diagnosed with Celiac the beers I chose to drink where dark, meaty, thick, with depth, like porters and no not Porter Steaks.  Off Grid is obviously not a porter style but let me tell you this beer has oompf and I like it, I like it alot.  My only complaint is why sell them in 4 packs in lieu of 6 packs?

Keep on truckin’ New Planet, love your beer and love the minimalist footprint you offer behind your beer.