BLOG.GLUTEN-FREE-GOURMET.COM

Tony & Alba's Pizza

2012-04-12T02:39:53Z

3137 Stevens Creek Blvd.
San Jose, CA 95117
408-246-4605
www.tonyandalbaspizza.com

I was first told about Tony & Alba's Pizza on Stevens Creek Boulevard a few months ago by one of my customers. He had great things to say about the food and the dedication the owners were making to support the gluten free community.

Before I made it to the restaurant, Al, the owner of Tony & Alba's, came to my bakery. The same customer had told him about my baguettes and thought we would work well together. I was not at the bakery when he came in. It took us a few weeks before we connected on the phone.

On one of our date nights, my husband and I decided to try Tony & Alba's and bring Al samples of my baguettes and desserts. We walked in and Al was there to greet us, along with all of his customers at the counter. We chose a table and looked at the menu. Most of the pizzas and pastas can be made gluten free so we had a wide selection of items to choose from. After a few minutes, Al came to the table, as he does with all his customers, to answer questions and make recommendations. We chose to share the gluten free pesto pasta (they mix the pesto with ricotta) and a gluten free "Tony Gourmet" pizza. Both dishes were delicious.

Tony & Alba's is now carrying my sandwich size baguettes, carrot cake and chocolate chip cookie. I can't wait to return and have a hot italian sandwich with my delicious baguette. I am so happy to be working with Al and Diana. They are really committed to supporting the gluten free community and they really care about their customers. They run a family style restaurant that is warm and friendly and they serve fresh and delicious italian style food.

Gluten Free in San Luis Obispo, California

2011-06-19T18:05:39Z

We recently visited San Luis Obispo, CA for a college graduation. This event was planned months in advance with the hotel and restaurant chosen by the family of the college grad. I was a bit skeptical about what the options would be for my husband and I who are both gluten free. We were pleasantly surprised.

We checked in to the Apple Farm where the entire family was staying. The receptionist proceeded to tell us about the fresh pressed apple cider (delicious), lemonade, coffee, tea and cookies offered in the lobby every afternoon. We of course told her that we were gluten free. To our surprise, she said, no problem and gave us coupons for the bakery. They had gluten free chocolate walnut cookies, what a treat!

From there we headed to the free wine tasting from a local winery. The wine was delicious and we had a pleasant afternoon sitting outside on the patio with the family.

Apple Farm

www.applefarm.com

For dinner that night we decided to get pizza and enjoy the fireplace in our room. We went to Woodstock's Pizza. They have a huge selection of pizza including appetizer and dessert pizza. The pizza was really great and compare's to BJ's Pizza which is my favorite in our area. Woodstock's red pizza sauce is exceptional. If you are highly sensitive to gluten, exercise caution when eating here as the pizza is not made in a dedicated area.

Woodstock's Pizza

www.woodstocksslo.com

The graduation dinner was held at Palazzo Giuseppe's. The restaurant was so busy on the Saturday night of graduation and they still managed to serve thirteen of us successfully. My husband started with the Roasted Beet Carpacio: Golden & Red Beets with Goat Cheese, Candied Walnuts & Finished with Arugula in Strawberry Vinaigrette. I had a taste and I would recommend this if you like arugula. He finished with the Risotto di Pollo: Range Chicken, Porcini Mushroom Risotto & Shaved Grana Padano. This dish was good but needed salt and parmesan cheese to add flavor. I had the Butternut Squash Gnocchi: Slow Braised Pork, Cippolini Onions, Pecans, Local Apples and Wild Boar Bacon but with a gluten free rice gnocchi. This dish was amazing and not like anything I have had before.

Palazzo Giuseppe's

www.palazzogiuseppe.com

For dessert, we walked down the alley to Powell's Sweet Shoppe. For those of us who are older, this is a wonderful trip back in time to remember all of the candy you ate as a kid. They have every type of candy you can imagine as well as a great selection of Jelly Belly's and Gelato. They keep a book of the Gelato flavors behind the counter and each description lists the major allergens. There is also a list of gluten free products on their website but I had trouble trying to open it.

Powell's Sweet Shoppe

www.powellsss.com

We finished our trip with a walk around downtown and late breakfast at the Apple Farm. I really enjoyed the weekend in this charming college town. I would recommend stopping if you are ever in the area. I believe that Oprah named San Luis Obispo "one of the happiest places on earth" and I can see why. With cute local shops, great restaurants who are gluten aware, local wineries and college kids with a bright future ahead, why wouldn't you be happy in SLO?

Thank you to the Central Coast Celiacs for the restaurant list on their website:

Central Coast Celiacs

The Counter

2011-05-31T23:32:24Z

www.thecounterburger.com

My family and I ate at The Counter in Santana Row for the first time this weekend. The concept of being able to build your own gourmet burger is a really great idea. I love that they use hormone and antibiotic free Angus beef. They also provide the option of a turkey burger that is gluten free as well. Everyone in our family got exactly what they wanted and all allergens are listed on their website. I was so excited about the 50/50 fries because you get sweet potato and regular fries together. Both are cooked in a dedicated fryer so there is no cross contamination with gluten.

The only drawbacks are that they don't have a gluten free bun. Your burger is served in a bowl over lettuce. Also, if you order the toppings seperately, you can end up with a pretty expensive burger. I am okay with this since I don't eat a hamburger very often. These gourmet burgers are a special treat and worth the cost.

Gluten Free in Ohau, Hawaii

2011-03-22T22:40:00Z

I just got back from a trip to Ohau, Hawaii. Thank you to my wonderful husband who worked so hard last year and won this free trip for us. We started our trip in Waikiki. We stayed at the beautiful Sheraton Waikiki which is walking distance to the stores and restaurants. The Sheraton provided daily gluten free meals for us including having gluten free bread for us at breakfast.

http://www.sheraton-waikiki.com/

On the first day, we had lunch at PF Chang's in the Royal Hawaiian Shopping Center. It was so relaxing to sit in the open air restaurant with the Hawaiian breeze blowing through and the birds walking around the tables. We ordered from the gluten free menu which was so convenient. We started with the Chang's Chicken Lettuce Wraps, which are my favorite. We went on to share the Singapore Street Noodles and the Shrimp with Lobster Sauce. Of course after that meal, we had to do some shopping to work off our lunch!

http://www.pfchangshawaii.com/

The next day we drove to Kailua on the other side of the island. I highly recommend this drive because you get to see beautiful ocean views along with lush, green mountains stretching above you. We walked on the beach and ate at Z Pizza for lunch. This was my first time at Z Pizza even though we have one near our home. I love that they use organic ingredients. I had the Tuscan pizza with homemade roasted garlic sauce, mozzarella, cremini, shittaki, and button mushrooms, carmelized onions, feta, truffle oil and fresh thyme. My husband had the Curry Chicken and Yam pizza with mozzarella, curry chicken mix, yams, mango chutney, & cilantro. Both pizzas were delicious but the curry chicken and yam was a bit spicy for me. I look forward to my next trip to Z Pizza here at home!

http://www.zpizza.com/

After three wonderful days in Waikiki, we moved to the JW Marriott in Ihilani, Ko Olina. This area of the island is a huge contrast from the people, shops and restaurants of Waikiki. There are beautiful rolling hills with golf courses and resorts. The JW Marriott makes you feel like you are in another world. In our room, there was a whole wall of windows that opened up to the patio. The patio overlooked a beautiful, blue, circular pool that leads to the private beach and lagoon. Disney is building a huge resort next to the JW Marriott so I can't wait to bring my son here for his first trip to Hawaii. Disney and Hawaii together, what could be better than that for a child?

http://www.ihilani.com/

We had dinner at Roy's for our first night in Ko Olina. The service was excellant and our waitress was very knowledgable about what items on the menu were gluten free. We had many choices and had trouble deciding what to order. We ended our meal with the flourless chocolate souflee that was warm, creamy and heavenly to eat.

http://www.roysrestaurant.com/

The next day we drove to Haleiwa. This is a very cute beach town with lots of little shops and places to eat. I bought Hawaiian Red Salt in one of the markets after tasting it on one of the dishes at Roy's. We went to Luibueno's Mexican and Seafood Restaurant for really great drinks and chips, Guacamole and Queso Fundido. I would like to go back to this restaurant for a full meal.

http://luibueno.com/

Our last night we had dinner at one of the hotel restaurants with ten of my husband's coworkers and spouses. It was a great way to end the trip and celebrate their success one last time. I was sad to be leaving such a beautiful place but I missed my son and our home. This was a memorable trip for many reasons including the food.

Cascal Restaurant

2011-02-02T17:15:00Z

400 Castro Street
Mountain View, CA
650-940-9500

www.cascalrestaurant.com

This restaurant is one of my favorites in the Bay Area. The food is tapas style with latin flavors and the restaurant has a casual, festive atmosphere. I have eaten there with my husband on date night, with girlfriends for "girls night out" and with a party of fifteen for my birthday. This restaurant is perfect for any occasion.

Cascal's has offered gluten free options since I have been eating there. Now ordering is even easier with a new version of the gluten free menu. It looks just like the regular menu but with G, D, & N listed by each dish that contains Gluten, Dairy, & Nuts. Some of my favorite dishes are:

Queso Fundido – Oaxacan cheese and smoked mushroom fondue, grilled poblano chiles, warm corn tortillas
Eggplant Tian – Layered grilled eggplant, piquillo peppers, Manchego cheese, smoked tomato-paprika sauce
Vegetable Paella – Seasonal fresh vegetables grilled, herb green rice, baked in a vegetable and herb stock, Romesco sauce
Beef Short Rib Adobo – Mexico City style braised beef short rib, red onion-cilantro salad, fresh corn arepa
Warm Chocolate Soufflé Cake – With cinnamon and orange essence, served with coffee ice cream and topped with hazelnuts

Erik's Delicafe

2011-01-21T18:01:00Z

www.eriksdelicafe.com

Last weekend I was in Watsonville, CA visiting family. We were out and about so when it was time for lunch I knew they would want sandwiches. For those of us who are gluten free, going to a sandwich shop is one of the most challenging places to eat. I had heard that Erik's was offering gluten free bread, so I suggested we go there.

I was a little bit nervous about making that suggestion because I didn't know if the particular location we were going to had the bread. If they didn't, I knew there would be the usual fuss about what I would be able to eat from my family.

When we arrived at the cafe, I was relieved to see a chalk board sign outside advertising the gluten free bread. Words cannot express how nice it was to walk into a cafe and order a sandwich like the rest of the family! I have not had a sandwich in a restaurant in over ten years.

Erik's uses Rudi's multigrain gluten free bread. I recommend having it toasted so it stays together while you eat the sandwich. I had the Abbott's Habit which used to be and still is one of my favorite sandwiches. I have since been back to have the Erik's Rueben. Both sandwiches are delicious! A huge thanks to Erik's Delicafe for supporting the gluten free community and spending the time and money to train their staff at 27 locations in the bay area.

Dr. David Lepp, DC, CSCS

2011-01-14T00:05:00Z

Janzen Health Center
256 E. Hamilton Avenue, Suite F
Campbell, CA 95008
(408) 379-0133

Center for Cranial Integration
2560 Ninth Street, Suite 313
Berkeley, CA 94710
(408) 421-5134

www.DrLepp.com

Dr. Lepp received his Doctorate of Chiropractic from Palmer College of Chiropractic West. He is a specialist in clinical craniopathy, functional neurology and Neuro-Emotional Technique. Dr. Lepp lectures in the fields of health, fitness, and nutrition. He is a Certified Strength and Conditioning Specialist and has been a personal trainer at exclusive health clubs for over a decade.

Dr. Lepp provides a creative approach to healing that involves looking at the body as a complex yet understandable matrix of systems. He evaluates neurological pathways, musculo-skeletal structures, functional laboratory results, neuro-emotional triggers, and cranial-dental issues. He looks at the body across the spectrum of systems to discover the root cause of your disease.

Jake's Del Mar

2010-12-15T18:07:00Z

On the Sand in Del Mar
1660 Coast Boulevard
Del Mar, CA 92014
Phone: (858) 755-2002
Fax: (858) 755-3240

www.jakesdelmar.com

My husband and I ate at this restaurant while we visited San Diego. I cannot say enough good things about Jake's. The atmosphere is casual and comfortable. We sat watching the waves wash up on the beach as we ate. Our server was very knowledgable about which items were gluten free on the menu and we had so many choices, we had a hard time ordering. Even the cocktails were delicious including one of the best mojitos I have ever had. Our starters were prosciutto wrapped prawns with basil and dijon vinigrette & cream of mushroom soup. I had the main lobster bake with garlic chips, corn and potato hash. My husband had Brandt Farms Filet Mignon wrapped with applewood smoked bacon, maytag blue cheese butter, onion jam & potato au gratin. The portions were very generous so we did not have dessert which is unusual for both of us. I would not miss this restaurant if you are in the area.

Other TS Restaurants:

Cliffhouse | Duke's Beach House Maui | Duke's Huntington Beach | Duke's Kauai
Duke's Malibu | Duke's Waikiki | Hula Grill Kaanapali | Hula Grill Waikiki
Jake's Del Mar | Keoki's Paradise | Kimo's | Leilani's
Sandy's Beach Grill | Sunnyside Lodge

Low Carb Deep Dish Pizza Quiche

2010-11-07T20:49:00Z

4 oz Neufchatel (Low or Non Fat) Cream Cheese at room temperature
4 Large Eggs
1/3 Cup Milk
1/4 Cup Parmesan Cheese
1 Tbsp Minced Chives or Scallions (I omitted this)
1/2 Tsp Minced Garlic (I used roasted garlic from the jar)
1/2 Tsp Dried Oregano
1 Cup Shredded Asiago Cheese
2 Cups Shredded Part Skim Mozzarella Cheese
1/2 Cup Tomato Sauce (I used 1 cup)
1 Cup Sliced Mushrooms, Sauteed in Olive Oil (I used 1 box)
1 12 oz Package Frozen Organic Spinach, Drained & Sauteed with the Mushrooms
2 Turkey Italian Sausages, Casings Removed, Crumbled, Cooked & Drained
(I used Taverrite's Mild Italian Sausage)

Preheat the oven to 350F. Oil a 13 X 9 inch baking dish with olive oil. In a food processor, blend together the Neufchatel and eggs until smooth. Add the milk, parmesan, chives or scallions, garlic and oregano. Blend until smooth. Scatter the Asiago and 1 cup of the mozzarella in the prepared baking dish. Pour the egg mixture over the cheese. Bake for 30 minutes.

Remove the baking dish from the oven. Spread the tomato sauce over the cooked egg mixture. Scatter the mushrooms, spinach and sausage over the top. Cover with the remaining 1 cup of mozzarella cheese.

Turn the oven to broil and heat about 6 inches from the heat until browned and bubbly. Let sit for 5 minutes to cool before cutting into squares. Serves 8.

Slow Cooker Lemon Garlic Chicken

2010-10-12T17:03:00Z

1 lb Boneless, Skinless Chicken Breasts
(I used four organic chicken breasts from Costco)
Kosher Salt
Black Pepper
8 Cloves Garlic, Smashed
(I used roasted garlic from the jar to taste)
1 Cup Wild Rice Blend
(I used Organic Harvest Medley from Costco)
1/4 Cup Freshed Squeezed Lemon Juice
2 1/4 Cups Water
(I used about half Pacific Organic Chicken Broth and half water)
Optional Garnish: Fresh Parsley Sprigs

Season the chicken breasts generously with salt and pepper.
Place the chicken breasts in the bottom of the slow cooker.
Add the garlic and rice. Add the lemon juice to the water (and chicken broth) and stir.
Pour this mixture over the rice and chicken.
Stir once to coat. Place the lid on the slow cooker and set on low for 8 hours.
To plate, place a serving of rice on each plate and top with one chicken breast.
Option to garnish with fresh parsley sprigs.

BJ's Restautant & Brewhouse

2010-09-03T16:44:00Z

CUPERTINO
10690 N. De Anza Blvd.
408.865.6970 TEL

SAN JOSE
925 Blossom Hill Rd.
408.284.4260 TEL

http://www.bjsrestaurants.com

This is my new favorite for gluten free restaurant pizza. The 10" pizza crust is thin and crispy. Bj's offers many premade pizza flavors that are gluten free with the exception of the meatball pizza. Or, you can choose your own pizza toppings, all for a reasonable price. They have a seperate gluten free menu with other options besides pizza and they have gluten free beer. The restaurant has a family friendly atmosphere with flat screen tv's broadcasting sports continually and sports related coloring pages for kids.

HealthNOW Medical Center

2010-08-20T17:52:00Z

1309 S. Mary Ave.
Suite 100
Sunnyvale, CA 94087

Phone: 408-733-0400
Fax: 408-733-4388
www.healthnowmedical.com

Dr. Vikki Petersen, a Chiropractor and Certified Clinical Nutritionist, is co-founder and co-director of the renowned HealthNow Medical Center in Sunnyvale, California.

Acclaimed author of a new book, "The Gluten Effect"- celebrated by leading experts as an epic leap forward in gluten sensitivity diagnosis and treatment. Dr. Vikki is acknowledged as a pioneer in advances to identify and treat gluten sensitivity. Recently featured in an exclusive interview on CNN Headline News, Dr Vikki is also endorsed by the National Foundation for Celiac Awareness & The Gluten Intolerance Group of North America for her contributions to gluten awareness in our country.

The HealthNOW Medical Center uses a multi-disciplined approach to addressing complex health problems. It combines the best of internal medicine, clinical nutrition, chiropractic and physical therapy to identify the root cause of a patient's health condition and provide patient-specific wellness solutions.

Dr. Vikki Petersen is passionate about sharing her clinical research findings and treatment solutions for gluten sensitivity and optimum wellness with patients and the general public. As a national lecturer and international radio personality, she makes regular national radio appearances, and headlines speaking events for Silicon Valley and Fortune Five Hundred companies, covering topics such as gluten sensitivity, managing stress and women's health.

Dr. Petersen holds a Bachelor of Arts degree from Smith College and a Doctorate from Northwestern College of Chiropractic. Dr. Petersen has received Certified Clinical Nutritionist certification from the International and American Association of Clinical Nutritionists. In practice for over 20 years, she remains on the forefront of advances in gluten sensitivity identification and treatment and a wide spectrum of health issues.

Michael Chiarello's Vertical Roasted Chicken Cocorico

2010-08-18T18:20:00Z

3/4 lb Yukon Gold Potatoes, quartered
Finely ground sea salt, preferably gray salt
1 Whole Chicken 3 1/2 to 4 lbs, wing tips removed
1/4 c Extra Virgin Olive Oil
1/4 c Citrus Salt (I used Back to the Basiks Key West Citrus Blend)
3 Fresh Rosemary Sprigs
1 Lemon, quartered
1/2 lb Yellow or Red Bell Peppers
1/2 lb Green Bell Peppers (I used only yellow and red)
1/2 lb Spring Onions (6 to 8 onions) (I used yellow onions)

If using a clay cocorico, soak in water for 30 minutes to prevent cracking. Preheat the oven to 450 F or to 425F on the convection setting. In a saucepan, combine the potatoes with water to cover by 2 inches. Add 1 tablespoon salt and bring to a boil over high heat. Cook the potatoes for 3 to 4 minutes, then drain and set aside.

Rinse the chicken under cold running water and pat thoroughly dry. Coat the outside with 2 tablespoons olive oil. Season the chicken on the inside and outside with 3 tablespoons of the Citrus Salt. Place the rosemary sprigs and lemon quarters inside the cavity. Carefully place the chicken, legs facing up, onto the vertical roaster. Push down on the chicken as needed to make sure it is far enough down on the roaster's cone to be steady.

Put the veritcal roaster in the center of the oven and roast the chicken for 15 minutes. During this time, halve and seed the bell peppers and cut them into quarters. Cut off the green tops and root ends of the onions and discard, then cut the bulbs in half lengthwise. In a bowl, toss together the bell peppers, onions, and potatoes with the remaining 2 tablespoons olive oil and 1 tablespoon Citrus Salt.

After the chicken has roasted for 15 minutes, place the seasoned vegetables on the tray at the base of the roaster cone. Reduce the oven temperature to 375F and continue roasting until the juices run clear when the thigh is pierced with a skewer, 45 to 60 minutes longer. While the chicken roasts, rotate the roaster at least a quarter turn every 15 minutes or so.

Remove the roaster from the oven and let the chicken rest, still on the roaster, for 15 minutes. Carefully remove the chicken from the roaster and carve into serving portions. Transfer to a warmed platter. Serve at once with the roasted vegetables.

Citrus Salt

1 tablespoon minced lemon zest
1 tablespoon minced lime zest
1 tablespoon minced orange zest
1/2 cup coarse sea salt, preferably gray salt

Preheat the oven to 200F. In a small bowl, stir together all the ingredients, then spread the mixture on a small rimmed baking sheet. Place in the oven to dry for 2 hours. Remove from the oven and let cool completely.

Pour cooled mixture into a mini processor and process until finely and evenly ground. Store in a tightly covered jar in the refrigerator for up to 2 months.

The Grill

2010-05-11T16:13:00Z

172 S. Market Street (in the Fairmont Hotel)
San Jose, CA 95113
(408) 294-2244
http://www.thegrill.com/

I at at The Grill in San Jose last week and I was very surprised to find that they have a gluten free menu. They take gluten free very seriously and have worked with the Gluten Intolerance Group on their menu. I had an excellant meal and service. The only down side is the dessert menu is very limited. I am trying to work on that. Overall, I would highly recommend this restaurant for any special occasion or just dinner with friends. The other great thing is they have multiple locations across the country.

Jamie Oliver's Beef Stir Fry: Gluten Free

2010-04-16T17:07:00Z

1 Bag Tinkyada Pad Thai Noodles
Seseme Oil
1.5 lbs Steak
2 Garlic Cloves, peeled and finely sliced (or minced roasted garlic in the jar)
1 Thumb Size Piece of Ginger (freeze the rest to preserve freshness)
1-2 Fresh Red Chili's, finely sliced (I left these out)
1 Package of Bean Sprouts
Wheat Free Soy Sauce
Juice of 1/2 a Lime
1 Large Red Pepper
1 Can Bamboo Shoots
1/2 Bag Frozen Corn
6 Spring Onions
1 Bunch of Cilantro

Cook the noodles as directed on the package. Drain and set aside.

Heat a large wok or frying pan until very hot. Add a splash of oil then stir fry the beef
slices with the garlic, ginger, and chili's until just cooked. Add the bean sprouts, a good
splash of soy sauce, oil and lime juice for the last 30 seconds of cooking.

Put the contents of the wok or pan into a large bowl, including the juices. Turn the heat
back on and add a splash more oil and all of the vegetables. Stir fry for 1 to 2 minutes,
then add the cooked noodles and toss well over the heat.

Divide the vegetables and noodles between 4 plates. Return the beef and juices to the wok
and stir fry until heated through. Add the cilantro and toss until well mixed with the beef.
Arrange on top of the noodles and garnish with a cilantro leaf.

Dr. Phillip Lee Miller, MD

2010-04-13T17:56:00Z

Los Gatos Longevity Institute
15215 National Ave. Ste. 103
Los Gatos, CA 95032
408-358-8855
www.antiaging.com

Longevity & AntiAging
Nutritional Medicine
Menopause
Andropause
Natural Bioidentical Hormonal Replacement
Complex Lipid Disorders
Stress Management

Dr. Philip Lee Miller, MD, Founder and Medical Director, has been in medical practice for over 35 years.

He graduated from UC Berkeley in 1968 (Centennial Class) with a degree in Biochemistry, later graduated from the School of Medicine at UC San Diego in 1972 with an MD degree in the school's first (charter) graduating class, and went on to pursue further training in Neurology at UC Davis. He has been ABEM Board Certified in Emergency Medicine and is now a Diplomat of the ABAAM Board.

More recently, Dr. Miller has become a leader in non-traditional medicine with a close one-year association with Dr. Julian Whitaker of the Whitaker Wellness Institute in Newport Beach, California.

He is currently a charter member of the American Academy for Anti-Aging Medicine and has passed the first-ever Board Exams in Anti-Aging Medicine in December 1997 and December 1998, qualifying him as Board Certified by the ABAAM Board (American Board on Anti-Aging Medicine).

He holds distinctive memberships in the American Academy of Anti-Aging Medicine (A4M), European Academy for Quality of Life and Longevity (EAQUALL), the American College for the Advancement in Medicine (ACAM), (past) American Academy of Neurology (AAN), as well as the Santa Clara Medical Society, and the California Medical Association (CMA).

Dr. Miller has co-authored a major addition to the Anti-Aging Medicine literature The LEF Revolution: The New Science of Growing Older without Aging released on May 17, 2005. The long awaited Longevity Newsletter is being finally rolled out in a brand new blogsite -- Health Medicine Update. Promises to be topical, informative and thought-provoking.

Gluten Free Gourmet's Desserts at I Gatti's Restaurant

2010-04-13T17:32:00Z

Fudgy Brownie with Tahitian Vanilla Gelato, Salted Caramel and Basalmic Strawberries

Chocolate Chip Cookie with Tahitian Vanilla Gelato, Salted Caramel and Basalmic Strawberries

Here are the pictures I took of my desserts as they are being served at I Gatti's Restaurant in
Los Gatos, CA. It was so exciting to see my desserts on a menu and to be able to order an entire
meal gluten free. My husband favored the Fudgy Brownie since he is a chocolate lover. I favored the
chocolate chip cookie. I love the way the salted caramel tastes with the cookie. The caramel is the chef's
own recipe and I may have to order that by itself to take home with me next time. It was to die for!

Dr. Marilyn Moss, DC

2010-04-06T22:40:00Z

621 E Campbell Ave, Suite 12
Campbell, CA 95008
408-693-8533
www.drmarilynmoss.com
www.magicbodies.org

Dr Marilyn Moss, DC specializes in hormonal evaluation and balancing, prenatal/postpartum care, infant care, and family wellness. She has designed her chiropractic protocols to support prenatal/postpartum symptoms and discomforts. She practices a gentle, relaxing style of adjustments, as well as soft tissue modalities. She further specializes in breech, transverse or posterior positioning issues.

Infant care focuses primarily on cranial work, lactation issues, colic, and sleep issues.

Dr Moss approaches hormonal evaluation from a functional medicine perspective. Addressing current symptoms, patient history and appropriate lab testing, she designs diet and exercise/lifestyle planning, and nutritional supplementation to balance hormonal systems. Her patients experience renewed energy & vitality, improved sleep, decreased stress, stabilized moods, weight balancing, and overall improved quality of life.

Cashew Chicken Casserole

2010-03-27T18:19:00Z

4 Chicken Breasts
1 Can Cream of Mushroom Soup
1 Cup Mayonnaise
2 Cans Sliced Water Chestnuts
3 Cups Bread Cubes
1 Box of Frozen Peas
Salt and Pepper
Salted Cashews

Boil or microwave (5-7 minutes) chicken and cut into cubes.
Mix all other ingredients together with the chicken in a bowl.
Add salt and pepper to taste.
Pour into a 9 x 13 casserole dish and top with cashews.
Bake at 350 degrees for 30 minutes or until bubbly.

Roasted Sweet Potatoes

2010-03-12T19:39:00Z

3 Sweet Potatoes (1 Medium Potato per Person)
Olive Oil
Rosemary (Fresh or dried)
Garlic Salt

Peel sweet potatoes and slice in thick strips lengthwise. Place on a foil lined baking pan. Drizzle with olive oil and sprinkle with spices. Using your hands, toss all ingredients together. Bake at 400 degrees for approximately 20 minutes.