Tuesday, December 27, 2011

The University of Chicago Celiac Disease Center

This year my family decided to set up a foundation that would allow us each (myself, my mom, dad, brother and grandma) to donate each year to a cause dear to our hearts. I won't go into details on how a foundation is set up, but each December we decide as a group how much we each will give that year. It being the first year I was excited to research various Celiac Disease foundations, non-profits and research centers because I knew that donating to such a cause would help with my future and that of others.

Since my diagnosis in July 2010 I've come across many non-profits that are working to find cures, develop drugs and inform those who must cope with the disease through education and knowledge share. In the end I truly believe that the University of Chicago Celiac Disease Center is making some great progress in the field. Please find details below:
_____________________________________________________________________________

What your donation supports

The University of Chicago Celiac Disease Center, a 501(c)(3) organization within the University of Chicago, is completely funded from private donations. When you contribute to The Celiac Disease Center, you help support research and a variety of important programs and services.

Endowment

We are working to establish a $2 million endowment for The Celiac Disease Center.

Research

Much of your donation supports our vital research projects, including our efforts to find a cure. Read our 2011 research summary report.

Programs and services

We provide numerous programs and services to improve the lives of people with celiac disease and their families and to assist healthcare professionals in providing excellent care.
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Some of these links are so impressive, especially the 2011 research summary report. All of us who suffer with Celiac Disease know that a cure is far off but the Celiac Disease Center is inching ahead for us. The endowment that they work off of is completely funded by donations, which is another reason I wanted to support them with the Sutton Foundation.

Being our first year we're hoping our Foundation will continue to grow. This year both myself and my mom chose to support the Celiac Disease Center and have donated $1,000. I look forward to seeing what they have set out to accomplish this year!


Monday, December 19, 2011

Thoughts on Cross-Selling at HEB

As someone who has been in marketing for awhile, and been shopping gluten-free, I feel like HEB is not taking full advantage of their gluten-free options. Although I really commend them for having a gluten-free special section both in non-perishables and frozen products (most of them), they are missing out on some great opportunities to sell to the gluten-free community. There are multiple products that are gluten-free throughout the store that aren't put in the gluten-free sections, and they taste better than much of what is there! Again, I understand that companies negotiate for these spots, but it can't hurt to suggest right?

The first section I think that could use a face lift is the frozen section. First of all, props for having a gluten-free end-cap, whoo. BUT...some of the best items aren't in there, instead there are like 8 faces of Rudi's gluten-free sandwich bread. I suggest adding the Cedarlane omelettes (two are gluten-free and in the breakfast section) and the Amy's gluten-free macaroni and cheese (at the end of the prepared meals section) - no offense but should be at least next to the Glutino variety. Another thing to note is that they have half of an end cap dedicated to Applegate farms - awesome - gluten-free chicken nuggets, sausage, etc. but it's hidden on the back-end. This could definitely have at least 2 frozen gluten-free slots.

As for the non-perishable section there are quite a few opportunities; for example, simple things like corn tortillas, but also the less obvious, like some of the Asian products. There are some Thai Kitchen box meals and sauces that have gluten-free on the labels but aren't cross-sold in the gluten-free section. Another good example would be some of the meal bars (like Zing, Lara, etc) and definitely some of the gluten-free highlights like the Nut Thins Chips which are as close to Doritos as we get...

Finally, another option is to be more diligent about the "gluten-free" label. At HEB it is brown and is put at SOME of the items that are gluten-free but not all of them. I mean Tostitos, almonds, and popcorn are all gluten-free but newly diagnosed individuals may not know that.

In summary, I feel like HEB stores could really bank with gluten-free customers who are just looking for a decent shopping experience and some great options. Having everything in one place is something you never think about until you have such an uphill shopping battle. I'm sure HEB isn't the only one, in fact I think they do better than most, but I got there regularly and just thought I'd provide some insight :) Thank you grocery stores for caring about us!!

Wednesday, December 14, 2011

Favorite G-Free Video Clips!

Okay, so you come across some interesting clips on the internet...YouTube, Facebook, who knows. So, I wanted to share some of my favorite gluten-free video clips, both serious and silly. Enjoy!

Reading Gluten-Free Labels:


First gluten-free commercial I've ever seen in mass media, go General Mills!


Adam Carolla Rant on Dieting and Gluten-Free:


Top 5 Tips for Gluten-Free Kids:


Haha...Sex and the Celiac:



Monday, December 12, 2011

It's Holiday Season Again...

Last year was my first holiday season as a Celiac and I survived...but it wasn't easy, so this year I approach the hardest time of the year with a little hesitation and a hope that it doesn't bring me down. As you can imagine social situations are tough, and the holidays are FULL of them. Starting with holiday parties (I'm hosting my own this year with gluten-free only foods!), the visit home where my family must go out of their way to find me separate meals for both Christmas Eve and Christmas, New Year's Eve party snacks and finally culminating in my birthday on January 8th.

I know I can't help it but it is very hard to go home for a couple days. Again, it's not that my family minds putting together a separate meal for me, or even making dishes for everyone that are gluten-free, but I can't help but feel like I'm putting everyone out. It takes a lot of work to find a turkey that is gluten-free (not all of them are), to make cookies with strange flour mixes when I'll only eat a handful and having me say no when they have worked so hard on a recipe but didn't know that a given ingredient had a "secret" troublesome ingredient. 

On top of this, I dread the stress. Although I know I'll have something to eat no matter what, it gives me anxiety to be away from Austin where I have a kitchen full of safe food and a city full of restaurants that I know cater to gluten-free customers, especially for 6 days! I wish I could make every city just like Austin!!

While I feel this on the inside, I work hard to stay positive since Christmas is my favorite time of year (despite the above). I've put up my Christmas tree, am throwing a party and hopefully will get to see my high school girls when I get home. Lucky for me I do have a support system that many others don't, and most of the time I am the only one that has to worry about my diet. I will give full credit to my family, my friends throwing New Year's Eve bashes and everyone willing to take me to the restaurant with the best gluten-free menu for my birthday. 

This time of year is the hardest, but it is for many of us, so if you feel like me keep your chin up and look at some pretty Christmas lights, they will always make you smile!

Wednesday, December 7, 2011

My G-Free Future...?

This week we have finals for the full-time MBA program, which is the unspoken signal that we should start to think about summer internships and future careers. Most of the individuals in my class are switching careers, industries and even discovering brand-new opportunities, which leave us all feeling a little lost and overwhelmed by the potential we've got. They tell us a top 20 program will get us in the door, but first we need to decide what door we wish to knock on.

When I started my MBA application I was dedicated to going back into higher education (I was working for www.myedu.com) but then I got diagnosed, right before completing my essays. After a month I realized that this is what would now drive my life, I switched all of my essays around, and I not only dealt with it but became truly passionate about learning and teaching others how to make the best of this crappy diagnosis. At that time I started my blog and have been pondering how to make gluten-free a "career" ever since.

In a world dominated by doctors and dieticians I feel as if an MBA could make an impact that wasn't originally foreseen by the people who run Living Without and Celiac.com so I've made it my mission to get into lifestyle marketing for the gluten-free community. The question is...how? I've had the opportunity to speak with and conduct informational interviews with individuals such as Kim Koeller with GlutenFreePassport.com, individuals from Enjoy Life Foods and Mary's Gone Crackers and even dietitians in the Austin area.

What I've realized is that I have the personal experience, a lot of marketing background and about .25 of an MBA so I could provide a lot to this industry in some way or another. Ideally, I'd love to take G-Free in the City to the next level (and am in the works) but I've decided that my summer internship should be dedicated to learning the business and market side of things from within the walls. So my goal is to find one of the special dietary CPG companies, a large conglomerate who has a goal of expanding their product line, a local business or an amazing publication that serves the community and convince them to take me under their wing for the summer.

That being said, I've got an uphill battle. Such a niche industry takes a lot of hard work to break into, but I'm dedicated and determined so wish me luck!

Friday, December 2, 2011

Summary of Gluten-Free Grains

I got this information off of the ConAgra Mills website: http://www.conagramills.com/our_products/ancient_grains.jsp

I know there is misunderstanding about gluten-free, thinking it is no carbs. This summary is a great way to familiarize yourself with other grains that can be used just like flour or wheat! Many gluten-free flour blends use these grains as well.


Amaranth

  • Very small, light-colored grain with an appealingly peppery flavor.
  • Native to the Americas and prized by the Aztec civilization—it is a dietary staple as well as a revered symbol of the culture.
  • Amaranth protein quality is among the highest with respect to other grains. It has comparatively more calcium and iron than other grains.
  • Gluten-free

Millet

  • Small, pale, yellow round grain with a mild flavor that's ideal for blending with the flours of other grains
  • A staple in India and common in Africa, millet was domesticated more than 4,000 years ago from a wild West African grass.
  • Millet nutrients include the B vitamins—thiamin, riboflavin, niacin, pantothenic acid, B6, and folic acid—along with a number of other important nutrients.
  • Gluten-free

Quinoa

  • A small, light-colored round grain with an unmistakably nutty, earthy flavor.
  • Indigenous to South America, where the Incas praised it as the "mother of all grains."
  • Superior protein quality compared to other grains; a powerful source of minerals, including calcium, magnesium, potassium and iron.
  • Gluten-free

Sorghum

  • Medium-size round grain with a mild, lightly sweet taste that melds well with other flavors.
  • Originated in Africa; today it is the fifth most important cereal crop in the world.
  • Highly versatile—sorghum can be extruded, flaked, popped, formulated into baked goods and even brewed into beer.
  • Gluten-free

Teff

  • Tiny, ivory-colored grain whose lightly sweet, molasses-like flavor is compatible with other grain flours.
  • The foundation of the Ethiopian diet, and principle source of nutrition for its people.
  • Notable source of calcium and magnesium.
  • Gluten-free

Saturday, November 26, 2011

Thanksgiving Dinner Success @Maggiano's

First off, bravo Maggiano's for not only making so many of your dishes naturally gluten-free but for making my family Thanksgiving fantastic and full of options. I cannot tell you how impressed I was with their staff cooperation and my meal.

The Thanksgiving menu was family style and I could eat multiple things from almost every course (minus dessert and bruschetta). Here's a quick snapshot of the menu:



I made a reservation through Open Table and put in the notes that we had a gluten-free diner. After that I proceeded to call them and talk to a sous chef who walked me through the Thanksgiving menu and made sure that I felt comfortable with their knowledge of gluten-free dining, I was surprised to find out that I had options beyond just the gluten-free pasta, whoo!

First course was salad and I could have both the Caesar and Italian salads with just the croutons removed. Since the family style allows you to choose two from each portion of the menu we got the Caesar with croutons on the side for me and the glutenous eaters got the Chopped salad.

Next course was the full-on Thanksgiving style meal, yes even Italian restaurants do it traditionally! The options for meats were turkey with gravy and stuffing, ham with mashed potatoes and tilapia. When the sous chef came out to talk me through it (awesome!!) he said that I could have both the ham and turkey meats and that they would simply make me a small plate of plain without the stuffing and gravy so there wouldn't be any cross-contamination. It came out on a HUGE plate and I even have some turkey leftovers. The family also got the tilapia which was breaded so that was out, but I was happy. In addition we got to choose two sides and two pastas. I could have the following: creamed corn, creamed spinach, mashed sweet potatoes and garlic mashed potatoes - we chose the creamed spinach and garlic mashed potatoes, yum! For the pastas they allowed my family to choose two and made me my own side of the gluten-free spaghetti and meat sauce. I could've also gotten gluten-free versions of the rigatoni, ziti or gnocchi.

I was so full by this point I wasn't even disappointed that I couldn't have the huge piece of chocolate cake or pumpkin cheesecake. My whole family was impressed with the food and it worked out so well that I could have a full meal and they could have their traditional Turkey Day food. So, bravo Maggiano's you did great!! I would definitely come back for Thanksgiving in the future and suggest it to all of my blog readers :)

Tuesday, November 22, 2011

Gluten-Free Family Visit to Austin

Although my family has been to visit me multiple times, it hasn't been much since I was diagnosed and definitely not all at the same time. However, tomorrow my brother, mom, dad and grandma will all be here for the Thanksgiving holidays, which means I'm playing hostess. While they are used to tradition, as you may know, I don't necessarily live life that way so we're doing things my way :) Gluten-free all the way! Here's the food agenda:

Wednesday - late lunch/dinner at original Salt Lick

Thursday (Thanksgiving!) - we have a reservation at Maggiano's Little Italy who is having a specific turkey meal, which allows me to have their gluten-free pasta and salads and my family to have turkey, stuffing, etc. which couldn't have happened in my small kitchen due to cross-contamination. So...even though it isn't a home-cooked meal my family can eat a "normal" meal while I feel safe with my Turkey Day feast too :)

Of course, I also had to get some snacks for all of the hanging out and family time we'll be enjoying, so I stopped by Natural Grocers and got some gluten-free Nut Thins, cheese cubes, hummus and carrots - healthier than most holidays but it'll work.

Friday - lunch in Fredericksburg (will have to do some research on that one, but there is always cheese...and a LOT of wine!) and then dinner at Trudy's for Tex-Mex

They are heading out Saturday but we might squeeze a quick lunch in at Abel's on the Lake for a great view.
I cannot WAIT for them to get here!!

Tuesday, November 8, 2011

Off the Menu: Torchy's Tacos

Thanks to Brittany Neighbors, Director of Communication at Torchy's Tacos, I got their full gluten-free list. Torchy's is well-known in Austin for being amazing so I'm thrilled that I can eat at one of their multiple locations around the city. If you come visit or read because you live here, check them out!


GLUTEN FREE ITEMS

TORTILLAS
Corn Tortillas

MEATS
Jalapeno Sausage, Bacon, Pork, Barbacoa, Brisket

SEAFOOD
Tuna, Grilled Shrimp

SALSA
Red Salsa, Green Salsa, Diablo

DAIRY
All cheeses, Queso, Egg

SIDES & TOPPINGS
Rice, Beans, Escabeche, Pickled Onions, Guacamole, Pickled Jalapenos, Fajita Veggies, Pico, Fresh Avocados, Green Chilies, Potatoes, Mangos
___________________________________________________________________________
www.torchystacos.com

Sunday, November 6, 2011

Why get diagnosed?

So, there are a number of people who don't think about Celiac disease as a cause of their symptoms. On top of that, many who know a family member who has it don't want to get diagnosed for fear of losing their current lifestyle. However, there are some major long-term effects of untreated Celiac disease and gluten intolerance, including infertility, thyroid problems, cancer, etc. I found a good summary article that is outline below from www.everydayhealth.com - http://www.everydayhealth.com/celiac-disease/celiac-disease-complications.aspx


Complications of Celiac Disease

If the symptoms of celiac disease go unrecognized and untreated, complications can develop.

Medically reviewed by Lindsey Marcellin, MD, MPH
Celiac disease is a common digestive disorder. At one time, it was thought that celiac disease was a disease of childhood and that the most common symptoms were bloating, diarrhea, constipation, and failure to thrive. Now that blood tests can identify celiac disease in adults, we are realizing that it is much more common than once thought.
Celiac Disease: Why It Happens
Celiac disease, also called the "great mimic" disease, can cause many different symptoms and vary from person to person. It is therefore easy for celiac disease to be overlooked or misdiagnosed as another condition, such as irritable bowel syndrome.
"If you have celiac disease, it means that your immune system can't tolerate the protein in wheat, rye, or barley," says John Birk, MD, chief of gastroenterology at the University of Connecticut Health Center in Farmington. "This causes inflammation of your small intestine that decreases your ability to absorb essential nutrients in food. Over time, these nutrient deficits can lead to complications."
Celiac Disease Complications
In adults, the digestive symptoms may be less common and the signs or symptoms of celiac disease may be related to the long-term effects of poor absorption. Some of the more common complications include:
  • Malnutrition. Many people with celiac disease will have trouble maintaining a healthy weight and may complain of fatigue and weakness. Blood tests often show iron deficiency despite iron therapy. Vitamins may not be absorbed properly. This failure of the intestine to absorb nutrients is called "malabsorption."
  • Bone loss. "Failure to absorb nutrients such as calcium and vitamin D can contribute to poor bone density," notes Dr. Birk. This can lead to osteoporosis, bone pain, and bone weakness that may cause bones to break easily.
  • Lactose intolerance. "Lactose intolerance is more common if you have celiac disease but can also be a byproduct of inflammation caused by celiac disease," notes Birk. The inflammation in the lining of your intestine can keep you from producing the enzyme needed to break down lactose, which is the sugar in dairy products. Undigested lactose can cause gas and diarrhea.
  • Irritability and depression. Children with celiac disease are extremely irritable. In adults, celiac disease can cause symptoms of depression, lack of energy, and problems with memory and concentration. Research shows that these symptoms may be due to malabsorption of vitamin B6 and tryptophan. These are important nutrients you need to produce chemicals called "neurotransmitters" that stimulate nerve cells in your brain.
  • Lymphoma and bowel cancer. If celiac disease is left untreated, it can increase your risk for developing certain types of digestive system cancers. Lymphoma of the small intestine is a rare type of cancer but may be 30 times more common in people with celiac disease. Adenocarcinoma of the intestine and cancer of the esophagus are also more common. This increased risk of cancer is probably due to the irritation and inflammation in untreated celiac disease over a long period of time.
  • Low birth-weight babies. This is a common occurrence in women with uncontrolled celiac disease.
  • Dental defects. Permanent damage to the enamel of the teeth occurs due to malabsorption of calcium and other minerals.
"The good news is that in most cases the symptoms can be reversed and the complications prevented by a gluten-free diet," says Birk. In about 70 percent of cases, symptoms of celiac disease start to improve within a few weeks. It may take longer for some people, and it may take as long as two years for all the damage in the small intestine to be healed. The sooner you get a proper diagnosis and start a gluten-free diet, the better chance you have of avoiding complications.

Tuesday, November 1, 2011

Health Magazine: Gluten in cosmetics may pose hidden threat to Celiac patients

Found this article on CNN from Health magazine, very interesting information. Why wouldn't they use similar fillers and ingredients in make-up as some foods? I guess when you really think about it, it makes sense. I use MAC and haven't had any problems, but Neutrogena oil-free face wash gave me terrible itchiness and sneezing when I used it so I switched to Oil of Olay and haven't had any issues. The problem is that the ingredients aren't as easy to figure out! My rule of thumb is that I buy everything allergen and oil free and then purchase the sensitive formula if there is one...fragrance free detergent and lotions are a must as well. Here is some more information:



Gluten in cosmetics may pose hidden threat to celiac patients

People with celiac disease are accustomed to being on the lookout for gluten in their food, but they should also be aware of the gluten lurking in their cosmetics and toiletries, researchers warned Monday at a national meeting of gastroenterologists in Washington, D.C.
Food labels almost always say whether  a product contains gluten, a type of protein found in wheat, barley, and other grains. But the packaging of body lotions and other beauty products rarely provides that information, even though many such products contain substances derived from grain, says Pia Prakash, M.D., a resident in internal medicine at George Washington University.

"Lipsticks and powders and foundations are probably the ones we worry about most, and you really never see ingredient lists on those products," says Prakash, who helped conduct the research. She and her colleagues surveyed the websites of 10 leading makeup companies, Prakash says, and found that "none actually provided any information on products that contained gluten."
An estimated 2 million people in the United States have celiac disease. When these people consume gluten, their immune system attacks structures (known as villi) that line the small intestine and are crucial for absorbing nutrients from food.
Symptoms can include diarrhea, bloating, weight loss, fatigue, and joint pain. The only way to treat celiac disease is to avoid eating gluten.
At the annual meeting of the American College of Gastroenterology, Prakash and her colleagues presented a case report on a 28-year-old woman with celiac disease who had successfully controlled her symptoms for several years by restricting the amount of gluten in her diet.
After starting to use a new body lotion, however, the woman developed an itchy, blistering rash on her arms, as well as abdominal bloating and diarrhea - all of which disappeared once she stopped using the lotion.
Pretty much anyone who's sensitive to gluten could experience a similar reaction, says Marie Borum, M.D., the lead author of the study and a professor of medicine at George Washington University.
Gluten can't be absorbed through the skin, but people may accidentally ingest small quantities of lotion, lipstick, or other products if they have the product on their hands or use it around their mouth.
Health care providers and consumers alike need to be aware of the potential for this type of inadvertent gluten exposure, Borum says. "If you're just focusing on food intake, you may be missing something that's very important and could make a difference in someone's life."
So how can celiac patients avoid hidden gluten in toiletries and cosmetics?
A handful of companies do make gluten-free cosmetics, and consumers can also contact manufacturers directly to find out which of their products contain gluten. (An informal survey of online forums for celiac patients shows that many companies are forthcoming with this information.)
When products do list their ingredients, careful label reading is a must, but simply looking for the word "gluten" isn't sufficient, the researchers say. For instance, the vitamin E found in beauty products may be derived from wheat and contain gluten, even though the label just lists "vitamin E," Borum says.
Copyright Health Magazine 2011

Thursday, October 27, 2011

Off the Menu: The Steeping Room

The Steeping Room is located at the Domain and highly recommended. Easy to just stop in while you are shopping or sit outside with a snack! Find the location here: http://thesteepingroom.com/default.asp?contentID=686


The following items can be made gluten-free just ask the waitstaff!


Breakfast

The Morning Meal
two eggs scrambled or fried, side of bacon or
veggie soysage, wheat or white toast, jam
and your choice of fruit or balsamic dressed
mixed greens (GF)
sub a scone for toast add $1.50
sub rice or spelt toast add $.50

Breakfast Bowl
black beans, potatoes, and your choice of sour
cream or vegan cashew sauce with balsamic
dressed mixed greens (V, GF)
add an over easy egg for $1.50

Mushroom Tarragon Omelet > $6.95
two egg omelet with goat cheese, mushrooms
and tarragon. Served with wheat or white toast,
jam and your choice of fruit or balsamic
dressed greens (GF)
add ham to your omelet for $1.50


Seasonal Scramble > $6.95
two eggs or organic tofu scrambled with potato,
caramelized onion and basil. Served with wheat
or white toast, jam and your choice of fruit or
mixed greens (V, GF)
add our mix of cheddar and gruyère cheese
to the scramble for $1.00
to sub a scone for toast add $1.50
to sub rice or spelt toast add $.50

Chilaquiles Frittata > $8.95
a baked egg dish with corn tortillas, tomatoes,
onion, roasted jalapeños and queso fresco.
Served with a roasted tomato salsa and choice
of fruit or salad (GF)

Breakfast Sandwich> $3.50
scrambled egg topped with white Vermont
cheddar. Choice of spicy or regular on
wheat or white bread (GF)
add ham, bacon or soysage $1.50
add tomato $.50
sub rice or spelt bread add $.50

Vegan Breakfast Sandwich > $3.50
baked tofu with hummus, cilantro and spicy
sriracha. Choice of wheat or white bread (V, GF)
sub rice or spelt bread add $.50
sub soysage for tofu add $1.00
add tomato $.50
Kid's Breakfast > $3.75
one scrambled egg, one piece of wheat
or white toast, jam and kid’s fruit (GF)
sub rice or spelt toast add $.25

Lunch & Dinner

Napa Rolls > $6.95
two soft spring rolls filled with your choice of tofu or natural chicken, napa cabbage, julienned carrots, and a blend of fresh mint, basil, cilantro and scallions. Served with a sweet and spicy peanut sauce (V, GF)

Cheese Plate > $13.95
three cheeses from Antonelli’s cheese shop,
fruit, rosemary honey and crackers. Ask your
server for today’s selections (GF)

Mediterranean Plate > $8.95
dolmas, olives, hummus, feta, and flatbread (V,GF)




Soups of the Day (V, GF)
cup > $3.25  bowl and to go > $5.25

Soup and Scone Combo (V, GF)
cup > $5.50
bowl and to go combo > $7.50
Soup and Salad Combo (V, GF)
cup > $5.75
bowl and to go combo > $7.75
soup and a side salad of mixed greens
cashew caesar or tao of green add $1.50

Soup and Tea Sandwich Combo (V, GF)
cup > $7.25
bowl and to go combo > $9.25
soup and a half order of tea sandwiches
add $1 for jasmine gravlax
Seasonal Fruit Cup (V, GF) > $4.75
add organic White Mountain Bulgarian
yogurt > $1

Chilaquiles Frittata > $8.95
a baked egg dish with corn tortillas, tomatoes, onion, roasted jalapeños and queso fresco. Served with a roasted tomato salsa and a mixed green salad (GF)

Curry Bowl > $ market price
today’s curry dish served with our grain
of the day (GF, often V)
 



Buddha Bowl > $10.95
today’s grain, bean, sautéed greens, sweet
potato and baked tofu. Choose one sauce:
peanut sauce, cashew sauce, honey orange sauce,  sesame tamari vinaigrette, balsamic
vinaigrette, sesame lime or EVOO
 (V, GF)
sub chicken for tofu add $1

Tea House Bowl > $9.95
tea braised natural chicken salad, tao of
green salad and our grain of the day (V, GF)
vegan sub tofu



Honey Orange Jicama > $8.95 
organic mesclun greens tossed in a honey orange dressing with jicama, green apple, orange supremes, red onion and toasted walnuts (V, GF)

Tao of Green > $9.75
shredded napa, purple and green cabbage, carrots, daikon, peanuts, cilantro and scallions tossed with a sesame dressing. Entrée salad includes natural chicken or tofu (V, GF)

Cashew Caesar > $7.95
a fresh and delightful take on the old standard - young romaine hearts tossed in a tangy
cashew dressing, garnished with garlic croutons, cracked pepper and toasted cashews
GF sub rice crackers for croutons
The Crescent > $9.75
organic mixed greens and romaine tossed with balsamic dressing and and topped with feta, kalamata olives, red onion, tomato, walnuts and dolmas (V, GF)
vegan sub hummus for feta




The following are tea sandwiches - rice or spelt bread can be substituted

Lapsang Souchong Chicken Salad > $9.25
tender tea braised natural chicken mixed with
celery, green apples and scallions and
dressed in our lapsang vinaigrette (GF)

Lemon Edamame > $8.50
a light and lemony edamame spread
finished with scallion and cucumber (V, GF)

Pork Tenderloin > $9.25
a Malaysian inspired marinated pork
tenderloin finished with cilantro, scallions
and chili mayo (GF)

Goat Cheese > $8.75
with olive tapenade and arugula (GF)



Roast Beef > $9.25
natural roast beef with caramelized
onions, roasted red peppers and
basil mayo (GF)

Jasmine Gravlax* > $9.95
jasmine tea-cured Atlantic salmon
with cream cheese and thinly sliced
cucumber (GF)

BAT > $8.95
bacon, arugula and tomato with basil mayo
(V, GF)
vegan sub tempeh bacon and basil veganaise

Cream Cheese and Cucumber > $7.95
the classic (GF)



TBLT > $8.95
natural turkey, bacon, lettuce and tomato
with basil mayo (GF)

Roast Beef with Chili Lime Tomatoes > $9.50
natural roast beef, feta spread, arugula,
sauteed chili lime tomatoes and caramelized onions (GF)

Grilled Vegetable > $9.75
your choice of tofu or eggplant with zucchini, roasted red pepper, caramelized onions, walnut arugula pesto and goat cheese, served warm
(V, GF)
vegan sub hummus

Baked Tofu Sandwich > $8.75
choose one:
a) Ginger Tofu with cucumber, carrot,
pickled onion, tomato, and hummus (V, GF)
b) TTLT with tofu, tempeh bacon, lettuce, tomato and basil veganaise (V, GF)



Grilled Cheese > $7.50
white Vermont cheddar, sundried tomato
paste, and fresh basil grilled on sliced
wheat or white bread (GF)

Croque Monsieur > $9.95
our version of the classic French ham and
cheese sandwich. Broiled open faced with
scallion aioli and tomato (GF)
veg sub tofu 


Kid's Choice > $4.25
served on white or wheat bread
with kid’s fruit (V, GF)
sub spelt or rice bread add $.50
choose one sandwich from the list below:
• turkey or ham (choose 2: lettuce, tomato
or cheese)
• apple OR cucumber slices with cream cheese
• PB & J sub organic almond butter $.50
• plain grilled cheese
• hummus with carrot and cucumber



Enjoy! They also have brunch :)

Monday, October 24, 2011

Off the Menu: Texican Cafe

Hey all, first off, THANK YOU for reading my blog! I hope it helps you all as much as it helps me while learning how to cope with a gluten-free lifestyle.


Please find the Texican Cafe locations here: addition to the map coming soon! As always make sure to tell your server that you are gluten-free to ensure they won't add anything incorrectly.


Appetizers:

Botana Platter     
Four stuffed jalapenos, four chicken taquitos, a guacamole slad and chile con queso. Served with sour cream.

Nachos:


“Texican Nachos”
A pile of chips with your choice of ground beef or shredded chicken, smothered with black beans, chile con queso, lettuce, pico de gallo, jalapenos and sour cream.
Nachos al Carbon
Tostada chips covered with your choice of beef or chicken fajita with refried beans, white cheese, topped with lettuce, tomatoes and sour cream.
Nachos Supreme
Nachos wth a twist! Refried beans and ground beef with cheddar cheese or shredden chicken with white cheese, topped with lettuce, tomatoes, guacamole and sour cream.
Bean & Cheese Nachos
Tostada chips with refried beans and melted cheddar cheese, lettuce and tomatoes.

Soups, Salads y Mas


Tortilla Soup
Best in town! A zesty spicy chicken soup. Served with rice, white cheese, fresh homemade tortilla strips and lime.
Add avocado slices – 1.50

Shrimp Soup Cozumel
Large tomato based shrimp soup topped with cilantro. Served with fresh homemade tortilla strips and lime.    (made to order)

House Salad
Lettuce, tomatoes, cucumbers, carrots and tortilla strips.
Grilled or Crispy Chicken Salad
A large House Salad with grilled chicken breast strips or fried chicken strips.

Grilled Specialties:

Steak Juana Maria (10 oz.)
Tender rib-eye steak in a citrus marinade with grilled bell peppers, onion and tomatoes. Served with homemade fries, charro beans, guacamole and pico de gallo.
Steak Tampiquena (10 oz.)
The Owner’s Favorite! Juicy succulent rib-eye steak in a citrus marinade with one cheese “El Paso” enchilada and a side of ranchero sauce, refried beans, guacamole and pico de gallo.
Steak Fabian (10 oz.)
Tender rib-eye steak strips in a citrus marinade with whole Serrano peppers and onions. Served with Mexican rice, charro beans, guacamole and pico de gallo.
Golla’s Pollo
Grilled chicken breast smothered in white cheese and topped with sauteed tomatoes, onions, mushrooms, bell peppers and whole Serrano peppers. Served with Mexican rice, charro beans, guacamole and pico de gallo.
Pork Chop Platter
Two tender pork chops grilled to perfection with onions, tomatoes and whole Serrano peppers. Served with Mexican rice, charro beans, guacamole and pico de gallo.

Seafood:

Fish Tacos
Two corn or flour tilapia fillet tacos, grilled with bell peppers, onions and roasted tomatillo salsa, lettuce and tomatoes. Served with Mexican rice, black beans, guacamole and pico de gallo.
Tilapia Oscar
Tilapia fillet and shrimp topped with a rich creamy sauce. Served with Mexican rice, black beans, guacamole and pico de gallo.
Tilapia Cozumel
Grilled tilapia fillet with onions, bell peppers, whole Serrano peppers and tomatoes with one “Shrimp Enchilada Cozumel.” Served with Mexican rice, black beans, guacamole and pico de gallo.
Shrimp Enchiladas Cozumel
Two enchiladas stuffed with shrimp, topped with Cozumel (a buttery red tomatillo) sauce and white cheese. Served with Mexican rice, black beans and pico de gallo.
Shrimp Flautas
Two red chile corn tortillas stuffed with grilled shrimp and white cheese and fried crisp. Served with Mexican rice, black beans, guacamole, pico de gallo and Ancho Mayo sauce.

Traditional Plates:

Carne Chile Colorado
Traditional Mexican pork tips cooked in our New Mexico chile sauce. Served with pico de gallo.

Flautas
Two corn tortillas filled with your choice of ground beef or shredded chicken, rolled and fried crisp, topped with guacamole, lettuce, tomatoes, cheese and sour cream.
Plato de Tamales
Two shredded pork tamales with red chile sauce and white cheese. Served with pico de gallo.

Carne Guisada
Tender beef tips in a brown gravy. Served with pico de gallo.

Enchiladas

Sour Cream Enchiladas
House Specialty! Two shredded chicken enchiladas with our homemade sour cream sauce

Santa Fe Enchiladas
Three flat stacked enchiladas with ground beef, shredded chicken or cheese with a smokey red chile sauce.
Chef suggests adding two eggs on top – 1.50
San Antonio Enchiladas
Two cheese enchiladas topped with carne guisada and creamy chile con queso.
Chef suggests adding red chile sauce – 1.00

Spinach Enchiladas
Sauteed onions, mushrooms and spinach rolled in two corn tortillas and topped with a cream cheese cilantro sauce. Served with black beans.
Shrimp Enchiladas Cozumel
Two shrimp enchiladas topped with Cozumel (a buttery red tomatillo) sauce. Served with black beans.
Enchiladas Rancheras
Two corn tortillas with your choice of ground beef or shredded chicken topped with our spicy ranchero sauce. Served with chile con queso.

Migas:
Migas with Cheese
Not just for breakfast anymore! Scrambled eggs with salsa, tortilla strips and cheddar cheese. Served with ranchero sauce.
San Antonio Migas
Migas with a twist! Scrambled eggs with tortillas strips, topped with carne guisada and chile con queso!
Monterey Migas
Scrambled eggs with tortillas strips, topped with chile colorado and chile con queso!