Gluten Free Gourmet
Gluten Free Gourmet
BJ's Restautant & Brewhouse
CUPERTINO
10690 N. De Anza Blvd.
408.865.6970 TEL
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
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
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
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
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
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
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
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
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
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.