Posts tagged ‘dining out’
Gluten-Free, Miami and Me
I don’t know how many of you are like me but when I travel, I pack most of my food with me so that I know exactly what I am eating at all times. That usually means one suitcase full of food including my handy Magic Bullet for my morning gluten-free shake. But a few weeks ago, I was off to South Florida with the National Foundation for Celiac Awareness (NFCA) team and there was no room for all of my food. This made me a little nervous, but I knew that I could manage this trip because of all the additional knowledge I’ve gained from working with NFCA. Plus, everyone I would be meeting would be gluten-free, so how hard could it be?
The flight down wasn’t too bad since I had armed myself with ThinkThin bars (there’s always 2 in my bag) and bottled water. By the time I checked into the hotel, it was so late there was no need to eat. The next morning, I took another bar and water with me for breakfast and was off to visit a member of our Gluten-Free South Florida Group. We spent time talking and sharing our stories of diagnosis- guess who else travels with food? Isn’t it a great feeling when you realize you are not alone in your pursuit of gluten-free food and desire not to be cross-contaminated? It’s like a big hug from the world telling you it will all be okay.
Dinner worked out well that evening at Seasons 52, a restaurant that had a gluten-free menu. Even though they are a chain restaurant, I went with another member of the South Florida Gluten-Free Group who has eaten there many times and felt safe in her recommendation. Plus, I was starving!
The following day was literally a GREAT day. Alice Bast, NFCA’s Founder, was invited to speak at a country club in Gulfstream, Florida. They were trained by NFCA’s Gluten-Free Resource Education and Awareness Training (GREAT) Kitchens program, so the entire meal was gluten-free and I felt confident the chefs understood safe gluten-free food preparation. If any of you have heard Alice speak, you know that she is dynamic in her presentation and her passion for celiac and gluten-sensitivity radiates from her inner core. The crowd of more than 100 was in tune with gluten-free and more than half knew about celiac disease or are personally affected by this autoimmune disorder. They all had such amazing questions and were engaged throughout the evening. Most of the guests were also shocked at how delicious the gluten-free meal was and the flour-less chocolate torte was exquisite! It was so great to be surrounded by people who understood the need for safe (and tasty!) gluten-free food.
My final day, I visited with a doctor who has non-celiac gluten sensitivity. We met at his home where he made me a fabulous gluten-free grilled cheese on Udi’s bread. Oh, and truth- we split a gluten-free chocolate bar. After talking for three hours about all things gluten-free and NFCA, I had to go or I would have made myself at home for dinner.
Now what is it that I want you to take away from my trip south? I survived and thrived without a full suitcase of food. We have an amazing and inspirational community that I am fortunate to meet on my travels and in the Philadelphia region. All of you teach me something new in our conversations and emails. I leave tonight for overseas…with just 3 bags of gluten-free food. I’m not scared, I’m confident. But I wouldn’t be if I hadn’t found NFCA and the amazing gluten-free community. Thank you for giving me my wings back.
– Kimberly
Traveling Gluten-Free: What I’ve Learned in 3 Years
I’ve become quite an expert at traveling. As Director of Gluten-Free Industry Initiatives for the National Foundation for Celiac Awareness (NFCA), I’ve visited over 25 cities and worked in a dozen or more states within three years (my latest NFCA trip was to Atlanta, Georgia two weeks ago for the KeHE Summer Selling Show). I can maneuver through airport security with ease and efficiency, flipping off shoes and jackets and pulling out bags of liquids and my laptop in seconds. And since I have celiac disease, traveling means “always being prepared and aware” so I’ve created a list of “must-haves” snacks, which airports have safe choices and how to find gluten-free friendly and not so friendly restaurants anywhere in the country. (I use the Find Me Gluten-Free app to sort out potential eateries. This is a dining locator not an endorsement of gluten-free options. You still need to investigate by reading the reviews, making a call and asking questions.) I’ve also had to be proactive and advocate for myself and others with gluten-related disorders when it comes to attending business dinners, conferences and events by identifying my dietary needs on conference registration forms, plus notifying event coordinators, hotel hospitality and general managers.
This is all part of trip preparation. It takes a bit more time but I always feel it’s important to be an advocate for not only myself but for all people with gluten-related disorders. And while I’m traveling around the country, I feel it is my job and honor to be the voice for people with celiac disease everywhere by spreading education, awareness and understanding. (You may not want to sit next to me on a plane…you’ll get an earful.) I have learned that if we don’t politely ask, people may not think our dietary needs are necessary. If we don’t carefully express our needs, many may not think there are any. If we don’t calmly mention the mistake, serves and restaurants will never know there is a problem. If we don’t ask if they have completed NFCA’s GREAT Kitchens gluten-free training program, restaurant operators, chefs and servers may not think they need it. But, if we remain patient and plant the seed, the growth will come.
Here is my list of must-have gluten-free snacks to take with me on the go:
- KIND bars
- Gluten-free crackers (If you keep these in a tin, they’re perfect for packing in a suitcase)
- Individual servings of hummus and nut butter
- Fruit
- Jerky sticks
- Cheese sticks
- Mix nuts, dried fruit, gluten-free pretzels or chocolate chips
- Go Picnic boxes (Not everything by Go Picnic is gluten-free, so be sure to check before purchasing)
I’m always looking for new travel-friendly gluten-free foods. Comment below with your go-to travel snack to give me some fresh ideas!
– Beckee
Healthy Times Ahead
[As you know, the National Foundation for Celiac Awareness staff members are big Phillies fans. So when one of our volunteers, Nadina Fraimow, told us she shared the same passion for sports, wellness and all things Phillies, we had to get her on board. Nadina will be sharing her gluten-free experiences as she follows the Phillies year-round.]
Healthy Times Ahead
A Phightin’ to Be Gluten-Free Blog
There are many reasons to love February, but Phillies Spring Training definitely tops the list. While the excitement of team changes, athlete updates and ticket sales resonate for fans, the Phillies pitchers, catchers and position players are preparing for Clearwater, Florida in one week. If healthy teammates translate into prospective wins, it is imperative the lineup stay off the injured list this season. Be-Lee-ve it, healthy times are ahead for Chase Utley, Ryan Howard, Roy Halladay, Cliff Lee and the rest of the Phightin’ Phils.
For those of us Phightin’ to be gluten-free, the food we eat determines how healthy our season will be. When it came to our wedding menu, my husband and I made no exception.
Criteria: Kosher, gluten-free and lactose-free menu that incorporates our favorite foods and fresh ingredients.
Vision: Beautiful presentation, delicious flavor and variety that is reflective of us and our enjoyment of healthy, delectable dishes.
Experience: Romantic, festive, memorable and a gourmet gluten-free culinary experience for our friends and family.
Our lineup for the big day included Jannette Axlerod of Food Designs and her chefs. They had prior experience safely cooking gluten-free for affairs and were a great addition to our Fraimow-Bronstein all-star team. Practices were rigorous with menu tastings, ingredient changes and creative food pairings.

Tuna rumaki with wasabi on pineapple and lox on gluten-free rice cracker. (We paired the tuna with a gluten-free rice cracker for our wedding day.)
Outcome: Grand slam! With the support of our strong, loving management team, we pulled-off a perfect win. Our playbook now includes new dishes that we can replicate for healthy, fun times ahead. Read below for a taste of our wedding bliss and ideas for your next party.
A sampling of Butlered Hors D’oeuvres:
- Tuna rumaki with wasabi on a gluten-free cracker
- Lox on a gluten-free cracker
- Cherry tomatoes stuffed with quinoa
- Sushi rolls
A sampling of Stations:
- Portabella bar
- Carving station, including oven roasted turkey and prime rib
First Course:
- Spring vegetable soup with rice noodles
Intermezzo:
- Alternating strawberry kiwi and lemon sorbet
Entrees:
- Herb crusted baby lamp chops
- Grilled sea bass with mango salsa
- Vegetarian Napoleon
Accompaniments:
- Baby carrots and green asparagus
- Roasted russet potatoes

Herb crusted baby lamp chops, accompanied with baby carrots, green asparagus and roasted russet potatoes – Jennifer Childress Photography

Grilled sea bass with mango salsa, accompanied by baby carrots, green asparagus and roasted russet potatoes – Jennifer Childress Photography
About Nadina:
Nadina Fraimow began volunteering with the National Foundation for Celiac Awareness (NFCA) in April 2011. In January 2013, Nadina was conclusively diagnosed with celiac disease by one of the nation’s leading gastroenterologists. Prior to her diagnosis, Nadina was living gluten-free for over three years due to what was originally thought to be non-celiac gluten sensitivity. Nadina enjoys having fun in the kitchen and creating recipes that are both tasty and healthy with her husband. She is a Communications and Marketing professional living and working in Philadelphia. Nadina is also a proud Penn State alumna and an avid fan of the Phillies. She will be happy to answer messages sent to her attention at info@celiaccentral.org.
When Life Hands You Lemons…
The following is a guest post by Dhanu Thiyagarajan, a student at University of Pittsburgh and founder of Gluten Free My Campus, the university’s gluten-free student group. Dhanu is also a Campus Ambassador for Udi’s Gluten Free Foods.
Being gluten-free is difficult, but being a gluten-free college student is even harder. I found this out the hard way – from experience. I came to University of Pittsburgh unaware of the city, college-life and, worst of all, where to get safe gluten-free food.
I did come under one assumption that turned out to be very wrong; I believed that there would be a gluten-free club. So many people are gluten-free and especially on a college campus in the city, how could there not be a gathered group of people who know the best gluten-free restaurants and the inside secrets? Once I got there, I realized this club didn’t exist and that scared me a lot. I wasn’t sure why there wouldn’t be a group on campus. Was I the only gluten-free student? Was finding gluten-free food so easy that there was no need for a special group or club?
I gave the situation some time, but finding gluten-free options was terribly difficult. This led me to think there couldn’t be any other gluten-free students, but statistically that made no sense. So, I decided to form the club myself. It didn’t exist, but it needed to. The university needed improvements and I needed help finding gluten-free options. I talked to the nutritionist and the chef at the dining hall (among other people) and found ways that I could connect with other gluten-free people on campus. I was able to engage roughly 10 people and set up a casual meeting.
The day of the meeting came, and I was so excited to meet these other people and talk about the struggles of being gluten-free on campus. To my dismay, nobody came. Not a single person. I figured they didn’t have any problems being gluten-free, and that this didn’t matter to them.
Thankfully, my parents and friends convinced me to try again, so I did. This time, fellow gluten-free students came to the meeting! I am so glad they convinced me to give it a second try, because now Pitt has a fantastic gluten-free club: Gluten Free My Campus!
Have you had a similar experience, or do you know a gluten-free student who did? I’d love to know what their experiences are like on other campuses!
– Dhanu
Top 5 Things To Know About Being Gluten-Free Before Applying to Colleges
The following is a guest post by Dhanu Thiyagarajan, a sophomore at University of Pittsburgh and founder of Gluten Free My Campus, the university’s gluten-free student group. Dhanu is studying bioengineering and hopes to go to medical school to become an OB/GYN doctor. She has been gluten-free since December 2010.
Applying to college is a hard decision on its own, but it’s even harder being a college student on a gluten-free diet. These are five things that I found to be really important regarding the gluten-free diet when applying to colleges.
- On-Campus DiningThe dining halls and areas on campus should have safe gluten-free options available for you. It is very important to know that those who are cooking your food know how important it is to avoid cross-contamination. If the college can’t offer this for you, make sure you can cancel your meal plan.
- Student Health CenterTalking to the dietitian is helpful, so they can help with your diet and can inform you accordingly of any updates regarding the gluten-free options on your campus. Make sure the health center accepts your insurance and can help you in case you get sick from accidental gluten ingestion or in general.
- Living in a DormIt is good to know what appliances are allowed in your dorm room. A fridge with a freezer is your best friend!
- Campus SupportHaving a gluten-free club on campus is wonderful because you know there is support on campus, and people to help you with this adjustment. Also, knowing if there is a decent amount of people on a gluten-free diet will allow you to be more confident that gluten-free living there is possible.
- Off-campus restaurantsSocializing with friends is a huge part of a college lifestyle and a lot of that is done during meals. It is good to make sure that there are restaurants around where you can go, eat and socialize safely.
Different people have different needs for college, so it is important to prioritize your needs and choose your colleges accordingly.
– Dhanu