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May 2018

Pie Five Pizza has been on a tear...opening new locations at a fast clip all over the country. In fact, this "fast casual" concept now has about 300 locations across 20 states...and is expanding into at least 4 other states. This is a big deal because now they have not one, but two, choices for gluten free pizza crust! So perhaps you'll want to see if there's a location near where you live...or where you might be traveling. Their "original" gluten free crust, launched years ago, is particularly unique. First, it's homemade, which you don't find at many places. Secondly, it's made from ancient grains, so it has a nutritionally superior profile versus most gluten free pizza crusts. Pie Five combines teff, amaranth, and sorghum flours which deliver vitamins, minerals, fiber, and great taste! And finally, Pie Five's pizzas are ready in just five minutes (thus the name "Pie Five"...). Quality has always been a huge focus with Pie Five. They use homemade, all natural, preservative-free tomato sauce, sausage without antibiotics or hormones, and other high-quality toppings, almost all of which are gluten free. Back in April, after introducing a "limited time" pizza crust made from a blend of cauliflower... Read more →


Last week I posted about a tour of Puglia, Italy being organized by classically trained chef and yoga instructor Janice Veech (the "GoYogi Chef"), who is gluten free herself. Today I want to share another small group tour she is organizing in Italy. This second trip -- to the beautiful Umbria region in central Italy -- immediately follows the week in Puglia (so you could do both, if you are so inclined!). The dates of the Umbria small group tour are October 12-19, 2019 (note the change of date from 2018 to 2019). Umbria is similar to Tuscany...full of rolling hills, medieval hilltop towns, vineyards, olive groves, and rich history. But it's still a bit less touristy than Tuscany has become. You'll enjoy a more "authentic" side of Italy, a far cry from the crowds of larger cities like Rome, Florence, and Venice. The itinerary is exactly the same as the tour I accompanied Janice on last October, and let me tell you, it was amazing...one of the best trips I've ever taken. (This photo of Janice and me in the hat, along with another lady from our group, was taken at the wall in Orvieto). Our trip was the... Read more →


What's better than planning a vacation to a dream destination where you'll be able to dine on fresh regional specialties -- all while staying safely gluten free? Having someone else do all the planning! That's what you have with this latest travel opportunity...a chance to visit Puglia, the sun-kissed heel of Italy, with all the details (including gluten free meals) planned for you! And this someone else isn't just anyone. It's Janice Veech, a.k.a. the "Go Yogi Chef," a classically trained chef and yoga teacher who is gluten free herself. Janice has made it her mission to plan spectacular trips where her fellow travelers can tap into the energy and authentic vibe of the region while enjoying its history, beauty, and culinary specialties. She ensures arrangements are made with restaurants in advance if any gluten free adaptations are needed for the meals. (Both gluten free and non-GF guests are welcome on her tours.) Unlike large group tours where you are served a pre-selected meal, this trip gives each guest the ability to order off the menu for each meal, selecting favorite items. Puglia is especially known for its fresh seafood, abundant vegetables, and, of course, a range of wonderful regional... Read more →


Have you heard of GliadinX? I can’t remember where and when I’d first heard about it, but the developer of this unique enzyme formulation contacted me recently, and I was intrigued to learn more. Like with many products and services, necessity was the mother of invention with GliadinX. Founder Dr. Albert Zickmann has two children diagnosed with celiac disease, and he was concerned about cross contamination and accidental gluten exposure when dining out, traveling, and sending his kids to birthday parties and camps. Having a medical background himself, he began researching studies on enzymes that digest gliadin (the damaging component of gluten) in the stomach. Dr. Zickmann took an extensively researched enzyme proven to break down gluten in clinical and laboratory studies and combined it with a food grade acid to further increase the efficacy of the enzyme. Essentially, this combination breaks down the gliadin molecule, cutting it into harmless fragments before the gluten can cause an inflammatory reaction in the small intestine. Let me stress that this is not a product that is intended to replace a strict gluten free diet, as it states explicitly on the bottle. It is for times when you suspect cross contamination may be... Read more →