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for me,” she says. “There was nothing on the menu I could eat, and it seemed better for everyone if I simply stayed in the office. But it isolated me socially from my colleagues and deprived me of a much-needed midday break that had been such an enjoyable part of my routine.” Attending catered breakfasts or lunches for office meetings also presented difficulties. Shepard learned that it’s best to be prepared and


pack something, even if it’s only a snack. “Some of my favorites include fresh fruit, like apples or bananas with peanut or almond butter, washed berries, applesauce, coconut yogurt, hummus and red peppers, trail mix, dry cereals like granola, and nutrition bars. I keep a variety of these bars in my purse and car year-round, so I’m never bored with my choices.”


“Gluten-free instant oatmeal is a staple in my


life,” advises Shepard. She never leaves home without it, regardless of the length of the trip. “All you need is a cup or a bowl and some boiling water. Be sure to buy certified 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-fiber, 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 fillings, 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 refined, 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.


NaturalAwakeningsSA.com


March 2014


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