Category Archives: food

Just Call Me “Bubbles”

For the last 20 years, as an avid cyclist and runner, getting my recommended 8 glasses of water each day was never a problem. Whether water, tea, coffee or milk, I almost always have a beverage on the go.

I know I must be getting enough fluids, because when I walk down the halls at the office, my tummy often makes swishy or “glug-glug” noises.

On the weekends, I might splurge and get into an occasional soft drink like cola, ginger ale or root beer. I really do like them, but I keep myself on a short leash, metaphorically speaking. Maybe it’s because my metabolism is getting older, but I just can’t put them away like I used to. For me, the tipping point between enjoyable and “I’ve had enough” comes quickly.

When I was preparing for my colonoscopy a few years ago, I don’t know exactly what part of my inner anatomy was complaining about the sweetness, but the ginger ale, popsicle and gelatin diet had me feeling pretty gross. No amount of clear chicken broth seemed able to sway the balance back to feeling normal, or as normal as one can be when trying to prepare for such a procedure.

Sparkling water was always something that I kept on the side as a treat. Even though it contains no sugar and makes a good building block for a variety of drinks, it can get expensive. Also, any leftovers tend to fizzle out after a day or two, which makes buying an economy size a huge question of commitment, unless I’m having a party. Plus, I can’t look at a plastic bottle without feeling a sense of deep environmental guilt.

When you combine all of these factors, for the last several months, I have been looking at SodaStream machines with increasing interest. But I also hesitated, not knowing how much use I would get out of it. Continue reading

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Filed under food, Humour

Food Allergies and Restaurants

It always puts a smile on my face when a restaurant menu contains a note saying something to the effect of “Please advise your server of any allergies or intolerance”.

To me, that means I’m in a restaurant that will likely take some extra precautions to do its best to ensure my food won’t cause me issues. This definitely takes some of the guesswork out of dining out.

Over the last 13 years, since the discovery of my intolerance to wheat products, the number of restaurants that have adjusted their menus to accommodate wheat-free/gluten-free diets has been impressive and heartwarming. And over that span of time, the improvement in the ingredients, recipes and dishes that have been offered has been spectacular.

I hear the same from friends and colleagues with sensitivities to nuts, eggs, dairy and shellfish. It is getting easier to make informed choices.

When it comes to dining, it is certainly a competitive market. I genuinely respect those establishments that have gone the extra mile to retain and attract clients by helping them navigate their options whether through little icons next to menu items, menus that specifically address dietary concerns, or in extremely well-informed service staff.

I admit that I have to contain my shrieks of delight when the server or the chef says, “Tell us what you’d like and we’ll see how we can modify it.”

Being the over-apologetic Canadian that I am, on a few occasions, I have apologized for asking so many questions about the menu, but I have been met with much reassurance. One chef even went so far as to say that it helps keep things interesting and challenging in the kitchen, in finding clever ways to make the menu work for the client. That completely made my day!

But what happens when a restaurant makes no such accommodations? Continue reading

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Filed under food, Health and Wellness

50 Reasons Why I Love Baking

1. Baking can be an “in the moment” experience. It is difficult to ruminate over an issue, when one is busy measuring and following directions, while keeping an eye on the clock and the oven.
2. To me, baking can be a relaxing experience.
3. Baking is an opportunity to develop new skills or to work on existing ones.
4. I love that baking can be broken down into many individual disciplines and learning opportunities.
5. I love that I have succeeded in folding egg whites without completely deflating batter.
6. I love that baking is something for which I am passionate enough to make the time to keep trying.
7. Baking is an opportunity to develop intuition for what will work and what won’t.
8. Baking is an opportunity to experiment with different ingredients.
9. Baking is an opportunity to take a favourite recipe and to try to “embellish” it with different flavours.
10. Baking is the closest I will ever get to becoming a scientist, meticulously combining different ingredients and relying on their chemical properties to achieve grand results.
11. I love baking because I know exactly what goes into a recipe.
12. I love baking because I don’t use ingredients that I cannot pronounce. Continue reading

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Filed under food, Lists

How I Organized My Kitchen on a Budget

“A place for everything and everything in its place” was the advice I was given as a child when I misplaced something, which I have to admit was often enough.

But whenever I had a chance to put things in order and to give things a designated spot (and I made sure to return the objects to their designated spot after use), it seemed that losing, misplacing and hunting for things became a rare occurrence. Mom and Dad’s advice was proven right, again and again.

I was working in the kitchen a few days ago when I realized that my kitchen was not following that mantra. I had teas scattered in three different cupboards. I had bags of bulk store products piled on top of one another and sliding off each other. Even my cat’s cupboard was becoming an avalanche-waiting-to-happen.

My spring cleaning instinct went into overdrive. It was time to tame these cupboards and get the kitchen organized once and for all!

It’s not like I’ve never done this before. A few years ago, I containerized the different kinds of gluten-free flour I needed, just to keep them clearly identified and organized. Gluten-free recipes were a breeze when I could tell my tapioca starch from the potato starch, and the white rice flour from the sweet rice flour. Every time I baked or brought back more flour from the store, I was so thankful that I had this section so neatly organized.

It was time to apply the same makeover technique to the rest of the kitchen. Continue reading

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Filed under food, How to

When a Colleague Has Food Allergies

A couple of months ago, I overheard a young lady and her colleague on the elevator, in a conversation that went something like this:

“Are you going to the pizza lunch?”

“Yes, I guess we have to. It’s mandatory.”

“Except for those people who asked for gluten-free.” She started shaking her head and continued, “Come on, it’s a free lunch.”

Ever since that conversation I still find myself shaking my head in disbelief that anyone could say something so unenlightened. Whether a person has an allergy, an intolerance, a medical condition, a dietary restriction or a preference, people’s food choices need to be respected. Period!

I suspect that the young lady in question probably does not have a family member with a food allergy or intolerance, for her to say that a lunch being free is a good reason to eat something that could pose an allergy risk.

In my case, wheat can turn my world completely upside down for about 24 hours. Imagine if you will, your absolute worst stomach flu, resulting in frequent, persistent, urgent and (please excuse the vulgarity) “explosive” trips to the washroom. Then add the sensation of something sharp painfully working its way through the digestive system. Continue reading

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Filed under food, Health and Wellness, Misc blogs