21 Day Sugar Detox Progress Report


If you didn’t read my Best of 2014 post, I’m spending most of January on the 21 Day Sugar Detox and I thought I’d check in here to let you all know how things are going and offer some advice to people who might be interested in trying the program. In sum, things are going great. I’m doing level 3 with energy modifications (meaning I get to eat extra sweet potatoes and plantains because I’m young and active) and while it’s been challenging at times, I’ve really adapted to this way of eating. Unless I’ve gone a long time without eating anything, I don’t find myself craving sweets/quick energy and it’s surprisingly freeing to have a limited option of foods to eat. Having a routine of simple meals has definitely freed up more of my brain space for other projects and thoughts. My skin is looking really clear, I’ve been sleeping well and I truthfully haven’t thought about desserts in quite a while. As I’m over halfway done, I thought I’d share a few of my thoughts about the 21DSD – it sounds difficult but I really believe it’s a program that everyone can conquer!

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The Gluten Free Best of 2014

2014 has been a big one for me, food wise. Not only did it mark the beginning of this often neglected blog, but it pushed me further along on my real food journey, stopped my vegetarianism once and for all and introduced me to many wonderful and inspiring people. I’m currently halfway though a Nutritional Consultant certification program though the Nutritional Therapy Association and am so thrilled to be able to work with other people to meet their diet and nutrition goals. Below I’ve come up with a quick list of my favorite book, program, blog, food & product for 2014. Let me know what you think!

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Sweet Potato Hash with Bacon, Kale & Feta

I’ve made this several times in the past few weeks and still haven’t managed to get a good picture of it because it is just that good. Hot out of the pan, it’s a great wintertime comfort food, especially if you live in a house with a broken furnace like me, and is surprisingly good cold too, maybe with some sauerkraut or pickled carrots. If you’re looking for an extra decadent brunch, add a fried egg on top!

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New Tool for Celiacs: Food Scores


The Environmental Working Group just released a nifty new database called Food Scores that allows consumers to learn more about the products they regularly eat. For celiacs, understanding exactly what is in our food is a matter of life and death, but when we’re so focused on gluten, it’s easy to overlook other problematic aspects of our diets. Going gluten free can start with switching to Udi’s bread or Schar bagels, but that’s only the first step in building a healthy and sustainable diet for you and your family. Gluten free packaged foods aren't necessarily better for you than their glutenous counterparts.

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Where I've Been

Hello, world. It’s been so long! I’ve been dreadful about my gluten free internet presence for the past few months. This summer, I was working part time, which left me plenty of time for cooking, writing and learning. Now, I have a full time 9-5 (don’t get me started about the façade that is the 40 hour workweek) and am back in school, this time for nutrition consulting.

That’s right, I’m enrolled in the NTA’s Nutrition Consultant program and will hopefully be certified this June, enabling me to start my own nutrition practice and better help folks like you embrace real food and live their gluten free lives to the fullest. I am so far loving the course. It’s great to have a structured environment to study the things I already geek out about and I love the enthusiasm and knowledge that the other students bring to the table.

The business of this fall has meant that some other projects have fallen by the wayside (looking at you, Gluten Free Guide to College), but rest assured that I have a few things in the works that I think you’ll really enjoy.

That’s it from me! Thanks for sticking around despite my unexplained hiatus. I hope you all are having a lovely fall (or Indian summer, as the case may be) and are taking advantage of all things pumpkin and spice.

Happy Monday,

Alice