This is a sponsored post brought to you by Udi’s Gluten Free and Tapinfluence. All opinions are my own.
The other day, Vincent and I went out to an Italian restaurant for lunch. It was a mid-priced kind of place – the kind of place that I would take the boys, but probably not Skye. Let’s face it, two-year-olds and dining experiences don’t go hand in hand once you take fast food and play places off the table.
(For the record, we take her out all the time and are teaching her how to behave. I just try to avoid the kind of places where people might be lingering over a glass of wine trying to engage in casual conversation at a table where no one has crayons.)
I began asking about the gluten free menu because it was listed in Yelp as a gluten free friendly restaurant. I was so pleased to learn that though they didn’t have a printed gluten free menu, they did have gluten free pasta and the staff was quite knowledgeable.
My questions started a conversation with the waitress who commented that she had tried going gluten free and felt SO much better but it was just “too hard” so she gave up on it.
I realized that a lot of people feel that way, and it is kind of sad when you think about it. Knowing that you feel better avoiding something, but not able to translate that knowledge into your life.
We started talking and I she asked for suggestions.
My first recommendation was focus on naturally gluten free foods as a key component of your diet! Things like fruits, vegetables, nuts, seeds (quinoa!), grains and lean meats are a great place to start without having to get complicated.
Her reply? Well that is great but I love bread and can’t live without it.
I just smiled and said “I know what you mean….life without another sandwich or wrap? No thanks!”
You guys know I’ve been an Udi’s Gluten Free Brand Ambassador for some time, and I adore their products. I never thought I would say this, but I really don’t miss “regular” bread any more. I love there wraps, pizza crust, bread and even baguettes. (And they are non-GMO – YAY!) My boys, who aren’t gluten free, love their cookies and muffins and jump for joy every time I come home with them.
I told her about the amazing Udi’s Gluten Free products, website and community and actually gave her a coupon to try their products that I happened to have in my purse.
If you are struggling with the gluten free transition, I can’t recommend their products and website enough. You can also connect with them on Facebook.
And just remember, I am always here to help!
- 2 tablespoons seasoned rice vinegar
- 4 tablespoons lime juice
- 1 teaspoon minced fresh ginger
- 1 tablespoon agave nectar, coconut nectar or honey
- 1 tablespoon gluten free tamari or coconut aminos
- 1 teaspoon mellow white or chickpea miso (optional - if not using, salt to taste)
- 3 tablespoons extra virgin olive oil or 1 teaspoon chia seeds + 3 tablespoons water
- 1 teaspoon sesame oil
- 1/4 teaspoon hot sauce, to taste
- 3 cups shredded Napa Cabbage
- 1 cup cooked quinoa
- 1 cup sliced snow peas
- 4 radishes, cut into matchsticks or julienned
- 4 green onions, sliced
- ½ cup shredded carrots
- ½ cup tomato, seeded & diced
- ½ cup red pepper, seeded and diced
- ½ cup chopped cilantro
- ½ cup almonds, toasted and chopped
- In a blender combine rice vinegar, lime juice, ginger, agave nectar, tamari and miso. Process to combine. Add in olive oil or chia gel, sesame oil and hot sauce.
- In a large bowl combine cabbage, quinoa, snow peas, radishes, onion, carrots, tomato and red pepper. Toss with desired about of dressing. Top with cilantro and almonds and serve.
What do you find the most difficult about transitioning to a gluten free diet?
Learn more about living gluten free! Visit http://udisglutenfree.com/community
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.