Category Archives: healthy

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.



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!

Kale the superhero of greens!


If you ever go to Whole Foods salad bar they have this delicious raw kale in a fabulous light dressing and tons of fresh garlic. In attempting to create this deliciousness the first attempt was a big fail as I tried to sautée the kale and then adding in freshly chopped garlic.
It wasn’t great so I finally found a recipe that apparently is the same as Whole Foods and put to work last night.

The result was a crunchy delicious mouth watering experience that makes me wonder where has Kale been all my life?!

Here is my modified version of the Whole Foods recipe:

1 bunch of fresh kale
1 tbsp Tahini
1 tbsp gluten free Tamari
2-3 cloves of fresh garlic (more or less depending on preference
1/2 fresh lemon

De-stem and then tear up the kale into smaller pieces. Wash in colander under cool water and then pat dry.

Mince garlic. I love garlic so I used 4 cloves.

In a large bowl, combine the kale, tamari, tahini and garlic. Gently mix together and if you desire a bit more tahini I drizzled a bit over the already mixed kale.

Then squeeze fresh lemon over top and mix one last time.

Put on your plate and enjoy the great mix of flavors! Not to mention it is very healthy!

If you are interested in the health factor of kale, please click on this link: Kale the wonder veggie!

Luna Protein Bar – Gluten Free, YAHOO!


I love, love, love, Luna bar’s they have always been a staple in my life, great pre and post workout/run energy.    When I was diagnosed with Celiac’s a number of years ago I was still under the impression that they were still gluten free, but alas, according to a very nice representative at Luna who actually took the time to respond to an email she informed me they were not gluten free.  Well as I was roaming Target yesterday for some fuel for my body after a run, I see that Luna has a new line of bars, Luna Protein Bars that are indeed gluten free.

I bought the chocolate chip cookie dough bar and for 180 calories, low glycemic and not crazy high in fat, I felt like I couldn’t go wrong.    It is yummy, not too sweet and definitely fills you up.  They have 4 other flavors, chocolate peanut butter, chocolate, chocolate cherry almond and mint chocolate chip.


Thank you LUNA!