regardless of the length of the trip. “All you need is a cup or a bowl and some boiling water. Be sure to buy certifi ed gluten-free oats, because regular oats can be contaminated with gluten grains.” Shepard also recommends avoiding pre-sweetened varieties. Kate Chan, a teacher and mother of
two in suburban Seattle, Washington, who has been following a gluten- free diet since 2000, has solved the problem of eating healthy at work another way: The family cooks extra the night before. “While cleaning up the kitchen, I just pack the leftovers for lunch. I like to vary the side dishes a bit if I pack side dishes at all, and toss in fruit and more vegetables,” she says. Chan likes to use a bento-style lunch box with several compartments, plus thermal containers, so she can enjoy a variety of gluten-free lunch options.
On the Road
In Los Angeles, California, Kristine Kidd, former food editor at Bon Appétit, has recently returned to gluten-free eating. On her menu-planning and recipe blog,
KristineKidd.com, and in her cookbook, Weeknight Gluten Free, she recommends whole, fresh foods from farmers’ markets that are naturally gluten-free. When she and her husband hike the Sierra Mountains, she carries homemade, high-fi ber, gluten-free cookies to eat on the way up and packs gluten-free soups such as butternut squash and black bean, corn tortillas with fresh fi llings, and fruit for a delicious lunch upon reaching the peak. Some gluten-free snacks can contain as many empty calories as other types of junk food, notes Registered Dietitian Katharine Tallmadge. “Many ‘gluten- free’ products are made with refi ned, unenriched grains and starches, which contain plenty of calories, but few vitamins or minerals.” She agrees with Kidd and others that choosing whole, natural, fresh foods, which are naturally gluten-free, makes for healthy eating wherever we go.
Judith Fertig blogs at AlfrescoFoodAnd
Lifestyle.blogspot.com from Overland Park, KS.
You Can Take It with You
by Judith Fertig
Our experts suggest delicious, nutritious choices for gluten-free eating at work, play or anywhere we wander. For food safety, keep foods that need to be kept hot and cold in separate thermal containers.
Asian stir-fry with rice
Baked egg frittata or baked egg “muffi ns”
Baked falafel Baked polenta “fries” Baked sweet potato chips
Certifi ed gluten-free instant oatmeal, unsweetened
Cheese on rice crackers with olive tapenade (purée)
Corn tortillas with fresh fi llings Fresh fruits
Fresh salads, dressing on the side
Gluten-free granola or granola bars
Nori (seaweed) wraps
Precooked quinoa with dried fruit and rice milk
Raw vegetables with hummus
Sandwiches made with whole-grain, gluten-free bread
Smoked fi sh Stew, gumbo or vegetable sautés
packed with cooked rice on top
Vegetable soups with beans or rice
Vietnamese pho (soup) with rice stick noodles
Edely L.Wallace BA, CYT, E-RYT Owner/Director
28 Years of Teaching Experience Former Executive Board Member Yoga Alliance
YOGA TEACHER TRAINING
Level 1 • March 10-14, 2014 Have you ever wanted to become a certified Yoga Teacher? Come and Learn with the Best!
Training Teacher for over 14 years. Registered “Yoga Alliance” School (vegetarian lunch included)
Therapeutic Yoga Workshop/YTT
April 11-13, 2014
“Coming in May” PRENATAL YOGA Workshop/YTT
May 16-18, 2014
Lymphatic Yoga Classes
Mondays at 6:00pm Thursdays at 9:30am Saturday at 10:00am
407-354-0909 407-354-0909
7601 Della Drive, Suite 5 Orlando, FL 32819
www.yogamatrixstudio.com
www.yogamatrixstudio.com March 2014 27
Central Florida's Premier Yoga Studio
yogamatrixstudio
by Edely
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44