18 January 2010

Stott Pilates: Simple Stretches


After crashing multiple times during the mountain bike training ride Saturday, I am barely able to move my neck. My right sternocleidomastoid muscle has tightened up, I presume a proprioceptor response. Quite possible when I crashed at high speed, landing on my left side, my head whipped to the left and strained the muscle. My right hip flexor is also sore to the touch, probably from the ~4500' of climbing we rode.

I had queued this video from Netflix and decided to try it today. Not only was I able to do all of the stretches, it made me feel better! Amazing. I felt an incredible release in my spine throughout the workout. Officially a fan. The stretches require strength and are slightly more intense than the typical yoga pose.

Only downside: It's a little cheesy. If you can get past the soft, soothing voices and the constant elevator music in the background it's a great stretching aid. No 'yoga' props are really necessary. A mat, yoga block, and strap will help though.

Quick Fix- Mochi Treats


Any person pressed for time will enjoy these GF mochi treats. They can be eaten any time of day, but remind me of cinnamon rolls, so I think breakfast is perfect. Plus it's fast enough to make while the coffee (or tea) is brewing.

The company is Grainaissance, the product is Mochi Cinammon Raisin. I believe this was found at Whole Foods. It has been (unopened) in my deli drawer for one month and has not gone bad. Today I needed a quick fix. The product comes in a large, thick sheet that is cut into squares (you'll want your heaviest, sharpest knife).

I find that a toaster oven with a 'fan + bake' setting has been crucial for meeting my time crunched demands. I also reuse a sheet of parchment paper (eco-friendly of course) to reduce clean up time. The squares go on the parchment paper and into the preheated toaster oven. A few minutes later they are puffed and ready to prep.

Goat cheese with raisins and honey are my favorite toppings, but obviously it's open to experimentation. Best served warm, but still good once they've cooled.

The process:

1) Cut Mochi sheet into squares (no wider than 2"x2"

2) Preheat oven to 450 degrees

3) Place squares on parchment paper, with at least 1" between squares

4) Cook until puffed and browned (pictures above are slightly overcooked). About 5min in the toster oven.

5) Fill with whatever you like. I enjoy 1 tsp goat cheese, a couple raisins, and a drizzle of locally made honey.

http://www.grainaissance.com/

In Honor of Martin Luther King Jr.


As a young girl, I remember learning the story of MLK Jr. I remember watching his speech for the first time. It still brings tears to my eyes. As a woman today, I recognize the struggle, the hardship, being 'underestimated'. Working in the bike industry, for two years now, has made me aware of my 'lesser status' everyday. Although MLK Jr. worked for the rights of African Americans, the ideals he preached applied to all and any.


Today, it is crucial for us to remember the strides that were made. But we must also remember the fear those strides created. Authorities feared the progress of the Civil Rights movement. They feared those 'lesser classes'. We must continually remember that our footing is not cemented in history. Our footing is in quicksand, and moving forward is the only alternative to falling backwards.


"Nothing in the world is more dangerous than sincere ignorance and consciencious stupidity." Rev Dr. Martin Luther King Jr.

17 January 2010

Gluten Free Waffles


Don't let the silly hat fool you, he's a great chef. Isaias is my partner/fiance, and a major driving force in my gluten free journey. His culinary passion and experienced palette help create amazing recipes.

My easy fix to being GF and being anti mass-produced/preservative rich food, has been to cook in bulk, freeze portions, and use as necessary. This works amazingly well for waffles.

In his own words, after many failed attempts at the perfect recipe:
"So the goal was to end up with fluffier waffles. So beating the egg whites and using Xanthum gum was the new experiment. I also happened upon a vegan recipe that called for using flax seed and well since we’re hippies and we know the flax seeds are a good source of omega 3’s....I added that too. They suggest mixing 3TBS flax with 6TBS hot water. In addition I added one 1 MORE TBS olive oil and another 2 Tbsp milk to compensate for the added bulk from the flax."

We could be wrong, but what I found is that Xanthan Gum helps maintain structures, preventing a liquid to reducing down to goop. By beating the egg whites you add air to the protein structure, which the Xanthan Gum maintains. Et voila! we have a masterpiece. This recipe was adapted from a Carol Fen recipe, which we changed enough to call our own.

Velopicante's Scrumptiodillyumptious Gluten Free Waffles:




  • 1 3/4 c Bob’s Red Mill All Purpose Flour
  • 2tsp Baking Powder
  • 1/2 tsp sea salt, we always use fresh coarse ground
  • 1 Tbsp Honey, locally made
  • 2 large eggs, of course cage free, vegetarian diet, antibiotic free
  • 3 Tbsp Olive Oil (exact replacement for vegetable oil), extra virgin, cold pressed, organic
  • 2 Tbsp Bragg's Raw Apple Cider Vinegar
  • 1 1/3 c. + 2 Tbsp lowfat milk, the hippy type
  • 1 tsp vanilla, noted gluten free although this is an arguable practice
  • 3 Tbsp ground flax see with 6Tbsp hot water
  • 1/2 tsp Xanthan Gum 

Combine dry ingredients in a large mixing bowl with a dry whisk to help reduce clumps.

Mix together egg yolks (putting whites in a seperate bowl for a later step), honey, apple cider vinegar, milk, flax mixture, olive oil, and vanilla in a medium mixing bowl.

Mix together dry ingredients with wet mixture, combine well till lumps are gone. Beat vigorously. (Note: we do not use an electric mixture, this is all done by hand)

Working quickly, beat egg whites till frothy peaks are formed. Get a small amount of batter of whisk and then gently mix into egg whites just till dissolved. Then gently fold egg whites into batter. We use an electric waffle iron at a medium low setting but this will vary.

NOTE: For any non-celiac wanting to try this recipe, omit the Xanthan Gum and replace GF flour with  equal amounts of all purpose baking flour.



Why 'Gluten Free Cyclist'

I'm new to the world of being 'Gluten Free'. I landed here about four months ago when I became incredibly ill after eating 'Seitan' (read: popular vegan meat alternative aka a chunk of gluten) at a local pub. None of the people I was with got sick, just me. A few weeks later the scenario played on repeat.

I'd been battling GI problems my entire life. I have memories of vomiting spells that no one could explain--being the only one to get sick from meals the entire family ate-- as early as seven years old. They continued through my teenage years, along with chronic nausea and fatigue. Even as an athlete I carried a little extra weight, no matter how much I dieted.

After the 'seitan' episodes, my partner and I began an investigation. I have an aversion to doctors and hospitals. Clearly it was something I ate, and the seitan was the only possible culprit. Gluten what? I didn't know what 'gluten' was or what 'celiacs' were. But my partner was worried about my health and discovered a possibility. I immediately eliminated gluten from my diet and saw incredible results. Among them: the nausea went away, increased energy, weight loss, and a lot happier.

So here I am, writing a blog about my experience, because I greatly appreciate every single gluten free blog I've read and want to give back to the GF community, specifically 'Gluten Free Mommy' and 'Gluten Free Girl and the Chef'.