When I was in Chicago in September to run the marathon, I found a paleo- and gluten-free-friendly restaurant called Beatrix. It was just a few blocks from our hotel, and we actually went there twice: once for dinner and once for breakfast.
One of their menu items that caught my attention was a turkey meatloaf with sweet potatoes and kale. I ordered it for dinner on our first night in Chicago, and it was just as good as I hoped it would be.
For the past several years, I have been coxing men’s boats in the annual Head of the Charles Regatta (HOCR), held every October on Boston’s Charles River.
This year, the men’s team I usually cox wasn’t coming together for the race, but I knew it was HOCR’s 50th anniversary, and I didn’t want to miss the chance to be part of the race. Plus, Boston in October can be beautiful—and there is no event in rowing that is quite like this. Continue reading
Earlier this fall, I was looking for an appetizer recipe that was vegan, gluten-free, easy to eat in two bites, and delicious. Sweet Potato-Quinoa Cakes had gone over well with the client I was working with on previous events, and I thought I would make them again—only this time appetizer size. Continue reading
A client was having guests over for dinner, and one of them followed a gluten-free diet. When my client asked if I had a good rice salad recipe, I quickly said yes, thinking I could easily change my Curried Cous Cous Salad recipe to be made with rice.
I served the rice version of this dish with grilled salmon, a mango salsa, and a big green salad, and my clients—and their gluten-free friend—both said it was delicious.
Here is another dish I served last month when I needed a vegetarian option. Because I was serving Turkey Chili with cornbread to my meat-eating friends, it seemed logical to have a tomato-based vegetarian stew for my non-meat-eating friends.
Way back in September of 2012, I ran the Skagit Flats Marathon to try to qualify for the 2013 Boston Marathon. If you have been following the blog, you know that I qualified and ran in the 2013 Boston Marathon. Well, my finish time when I ran Skagit Flats also qualified me for the Chicago Marathon. Continue reading
As I’ve mentioned before, I have a number of clients and friends who choose (or need) a gluten-free diet. As a result, I am always on the lookout for recipes that are delicious enough to please people with special diet concerns as well as their friends and families who don’t need (or choose) to avoid gluten. Plus, I like a good challenge.
I found this recipe through a quick search online, and I tried it for a client who was hosting friends who eat gluten-free. My client prefers to stay vegan, and this recipe met both of those requirements.