I come home from teaching between 1 and 1:30. I’m borderline hangry (see this post for a quick definition), so I typically eat quick and easy lunches. The summertime and the CSA kept things concise for many months. With a weekly offering of fresh lettuces, I opted for humongous salads. Toppings included chick peas, hummus, veggies, cooked quinoa, sun flower seeds, feta, etc. The season is winding down, and now I’m relying more on dinner left-overs and soups. I don’t mind this one bit.

Two nights ago Quinn and I made bean tostadas; since we had some refried beans and sauteed pepper and onions in the fridge, I made myself two corn tacos. On the side I had some left-over roasted root veggies: sweet potato, beats, rutabagas, and white potatoes. A few days ago I roasted those with some olive oil, salt, pepper, and Italian spices. Scrump. They were equally as delicious today after I reheated them in the cast iron skillet.

While I waited on my tortillas and root veggies, I snacked on five handfuls of some corn chips and the delicious (local!) Torchbearer Salsa.

Then, I assembled my tacos.

1. beans

2. veggies

3. hot sauce

4. greens

5. more hot sauce

Perfection.

I added a glop of hummus for dipping, and that’s that. A simple, yet satisfying, gluten-free lunch.

My sweet-tooth almost always gets the best of me, so I end my meals with a goodie. Today: Mejool date + dark chocolate sammie.

Don’t be jealous of my chippy nail polish.

Ancient Grains have made quite the come back in recent years. Kasha. Amaranth. Teff. Quinoa. Millet. Kamut. Spelt. Anti-gluten droves beware — not all ancient grains are gluten friendly. I for one cannot do spelt or kamut because somewhere along the line one of their ancestors partnered with good ol’ durum wheat. I can ingest the others with no problems whatsoever – and I do not have to visit the “Gluten-Free” aisle to take advantage of these grain alternatives.

I love quinoa and find myself making Heidi Swansons’s Lemon Scented Quinoa Salad more than I’d like to admit. I blame the Tahini Dressing. I also took a hint from healthy living blogger Kath and started to combine Millet and Amaranth to make “grits.” Scrumptious. The texture is amazing. But by far, the best combination has been my breakfast cereal.

I can do hot cereal any time of the year. Sweltering August? Yep. Frozen January? You betcha. The day I had to part with my Costco-sized box of Quaker Oats was a sad one, but I just cannot do oats.

Deciding I did not want to spend the money on the gluten free variety, I starting looking for alternatives. I started with Bob’s Red Mill GF Mighty Tasty Hot Cereal. Yum. Definitely yum, except one hour later I was gnawing at my elbow. Next, I went with straight-up stone ground yellow grits. Yum. Definitely yum, except thirty minutes later I was gnawing at my elbow. Sense a pattern? I needed bulk!

A tad disappointed in the options, I visited a local heath food store with a temperature controlled bulk foods room (you can be jealous, I don’t mind). It was an Ancient Grain warehouse! I froze my tushie off, but I snagged heafty bags of kasha, teff, amaranth and millet. I threw in some xantham gum, guar gum, chia seeds, and cashews for good measure. Excuse the trite metaphor, but I really did feel like a kid in a candy store. The grocer even carried homemade pastas in the bulk bins (which I could only look at, by the way).

First, I experimented with straight Kasha. A little bland. Then I tried Teff (very similar to cream of wheat, but with a slightly sweet and nutty flavor). Not enough bulk. I had already sanctioned Amaranth and Millet to dinner side dish, but thought it might be fun to combine all four. Fun, indeed! I experimented with different combinations until I found the perfect recipe: 3 parts Kasha, 1 part millet, 1 part amaranth, 1 part teff. Now, this is no science. I’m giving you a rough estimate. I think if you used a rounded tablespoon for “1 part” you’d get a similar product – all in all it’s in between 1/3 c. and 1/2 c of grains.

Depending on what my morning might look like, I soak the grains overnight. If I have a more leisurely morning planned, I just throw the mix on the stove first thing. Surprisingly, those little ancient grains soak up a lot of liquid. I start out with about 1.5 cups, but always end up adding more. Liquid depends on my fancy: apple juice, almond milk, farm fresh milk, water. Lots of options. And mix-ins? Endless possibilities!

I often throw in some chi-chi-chi-chia seeds.

Fall calls for pumpkin, cinnamon and raisins. Plus some almonds, sunflower seeds, and agave.

BFF’s peanut butter and apple butter never get old.

All together now.

There you have it, my  Go-to GF Breakfast! I think it’s safe to say you can try and mix in any GF grain you have on hand (quinoa might be nice, or maybe some brown rice), but I’d recommend sticking to the 3 parts Kasha regardless of the combination. The Kasha adds bulk, a nice texture, and a yummy flavor. So get funky with your breakfast cereal! Gluten-free does mean destiny with specially packaged, a.k.a. pricey, GF products.

Enjoy!

Gluten-Free. It’s not that bad. I’ve been living GF for nearly six months now. After about four years of wretched digestive issues, I finally spoke with an enlightened allergist. “Sounds like a gluten intolerance, a dairy intolerance, or candida.” So, we started with gluten and an elimination diet. No gluten for six whole weeks. About ten days into the experiment, I started to get anxious. Who, me? Yes. Anxious. I felt the same (I’ll spare you the details), so I was about ready to abandon the non-gluten lifestyle. Then, it happened. It was as if the clouds parted and a ray of light shined down onto my once-ballooned belly. I started to feel better! My symptoms slowly faded, and I felt confident enough to push the envelope, try some wheat-free goodies. Wheat-free vs. gluten-free might seem inconsequential to the average person, but wheat-free does not mean gluten-free.

Gluten is the protein found in wheat, rye, barley, oat, pumpernickel, and farro. Wheat is… wheat. Also known as semolina, spelt, kamut, or triticale. Some cereals are made of “non-wheat” grains such as corn, but they are sweetened with barley malt making them gluten-filled rather than gluten-free. So, I gobbled up some wheat free cereal. Much to my chagrin, my newly healed stomach could not handle the barley malt. This confirmed that I could not do the wheat, and that I would have to continue the gluten-free diet for the remaining four weeks.

At the end of the elimination diet I felt like a new person. No more symptoms (which led to drastic improvement in quality of life for both Quinn and I, if you know what I mean). I am now, officially, gluten-free. For life.

I do get a lot of questions these days, including, “What in the world do you eat?” Well, I eat some really delicious foods – most of which are naturally gluten-free. I’d rather not spend 1/2 of my measly paycheck on processed foods with the GF label, so I stick to grains such as corn, rice, and quinoa. It’s easier to show you than to explain to you, so I’ve decided to give a little “day in the life of” a gluten-free girl. One post for each meal, starting with tonight’s dinner: Autumn Squash Pasta.

Quinn and I are part of a CSA called Spiral Path Farm. Each week we receive a generous helping of seasonal vegetables and Terra, one of the farm owners, is sure to include recipes with the produce. This week’s pick-up included butternut squash, leeks, kale, lettuce, and potatoes. Terra’s Autumn Squash Pasta calls for squash and leeks which came with the weekly CSA. I also had the rest of the ingredients on hand – some wine, cheese, butter, onion, and olive oil. Instead of the typical semolina penne pasta, I substituted brown rice pasta.

And as a good friend once said, ain’t no tage’ like a montage:

Slightly sweet squash married with salty, caramelized leeks and onions, with a kiss of fruity Zinfandel and a sprinkle of tangy cheese. This was scrumptious. This was gluten-free.

Autumn Squash Pasta (with my own modifications)

3-4 lbs. butternut squash

1 lb. Trader Joe’s Brown Rice Penne)

1-2 T. olive oil

1-2 T. butttah

2 lg. leeks, cleaned and coarsely chopped

1/2 sm. onion, chopped

1 garlic clove, coarsely chopped

1 t. sea salt

3/4 t. freshly milled black pepper

1/2 c. Zinfandel (original recipe called for a white, but the Zin is what I had opened & it worked well)

1/3 c. grated Peccorino Romano

Preheat oven to 350*. Place entire squash in a roasting pan with 1/2 in. of water. Bake 45 minutes to an hour or until tender. Cut the squash in half, remove the seeds, and place the flesh in a food processor or blender. Puree squash and set aside.

Meanwhile, cook the past in boiling water for 2-3 minutes less than the cooking time on the package. Rinse, drain, and set aside.

Heat the oil and butter in a large skillet over low heat. Add the leaks, onion, garlic, sea salt, and pepper. Saute until the onion is translucent and the leeks have become soft and pliable (and be careful not to burn the garlic). Take the pan off the heat and slowly add the wine. Put the pan back over the burner, add the puree squash, and stir to combine, forming a thick sauce. Allow the alcohol to cook off (just a few  minutes). Fold in the pasta and taste – you might need to adjust the seasonings.

Spoon the mixture into a 13×9 baking dish, sprinkle with grated cheese, and bake for 20-30 minutes, or until the cheese browns.

YUM!

Stay tuned for breakfast and lunch, gluten-free style.

Bleh. I hate the waiting room, don’t you? Waiting rooms seem to have three things in common: past issues of People magazine sans cover, sterile smells, and mediocre jazz music. The worst part of a waiting room, however, is the waiting. Patience is not one of the virtues that I’ve honed during my transition into adulthood (which I would bargain to say hasn’t fully occurred as of yet). Traffic incites major anxiety in me, as does the 40 minute wait for the eye doctor. And I pity the waitress at the restaurant when I start to get hangry for my meal (serious hunger + anger = hangry. You know you’ve been there before, too). Traffic only lasts so long, the eye doctor appointment always seems to take less than an hour and a half – unless you count those dang dilated pupils – and the food eventually makes it to the table.

The waiting room I’m in right now leaves me far more agitated than the common call for patience. That is because right now, I am waiting on God. I don’t typically wait on God. Often times I bound out before Him, dragging him behind me like a rag doll, trying to show Him MY way. And to say that I am patiently waiting would be a downright lie. If I’m honest with myself, I try to lead way more than I try to follow. I was born that way, a natural leader, perhaps. Which is great when you’re playing youth sports, or you’re trying to organize a big event, but when you’re up against God – you’re likely to get knocked back on your bogus-boss behind.

Not only do I like to lead, I also like to plan, and when God decides not to reveal His will to me, I get panicky. I get anxious. I try to make my own plans. Take right now for example: I have decided that I am going to apply for Ph.D. programs for the 2010-2011 academic year. I’ve kept this general plan for almost 4 months now – a record. After a few feeble attempts at the GRE which yielded less than stellar results, I’m starting to question my “abilities.” So, my mind started swirling again. I’ve spent many hours on Indeed.com (love it) trying to find the perfect job that might be had… tomorrow. Yoga studio in Midtown? Nope. Permits, etc. Too messy. Urban Youth Yoga? Late passing state budget + insufficient funds. Event Planner. Advertising. That’s more like it…. What the last two potentially offer is immediacy.

I’ve stirred up quite a bit of latent anxiety in the meantime, and it’s because I refuse to be patient. I KNOW God has a plan for me, I do. I TRUST in Him. But He’s moving unusually slow these days, and perhaps for good reason. I am learning a lesson in this waiting room. I’m not sure of the entirety of the lesson, but I do know that it has much to do with developing that exceptionally tart fruit of the spirit, patience.

I think I need to head to the grocery store and grab myself some tabloids because I might be in for a longer wait.

Let us not become weary in doing good, for at the proper time we will reap a harvest if we do not give up. Galatians 6:9.

This picture has serious Christmas card potential.

Quinn and I just spent a fabulous weekend with Neil, Kate, David and Alana. They flew into Harrisburg on Thursday evening. After a brief house tour for David and Alana, we walked downtown to The Firehouse for a Pitchel favorite meals which always includes at least two Steak & Calamari salads at the table.

Quinn headed back to Milton Hershey around 8:30 to catch a bus to NYC. Friday morning he joined several Hershey Co. execs and two of his students to ring the opening bell at the NYSE! You can watch the video here. Quinn is on the far right of the screen. Who knew he had such excellent clapping skills?

I declared Friday “Bring Your Parents to School Day,” so Neil and Kate joined me at Central Penn. Big Momma decided to buy Dunkies for my College Writing Skills class. They were very grateful for the glazed and chocolate covered goodness.

Quinn returned to Hershey after his whirlwind NYC adventure around 2:00, so we hurried to meet him so Alana could get a mini-Hershey tour. We started at Chocolate World where David snuggled with the Reese’s pillows – his favorite.

Then we headed to the Senior Hall. Quinn gave us a great tour, and we got to hang out with Uncle Milt and Aunt Catherine.

After our Hershey holiday, we had dinner at The Pizza Grille in Lemoyne. We grabbed after dinner sweets at Cornerstone Coffeehouse (yay gluten-free peanut butter cookies) to enjoy with Big Momma’s favorite Pumpkin Spice coffee.

Saturday morning, we walked to Midtown for the Odd Ones Holiday Bizaar. Local artists gathered in the Historic Harrisburg Association building to sell their handmade wares. Alana purchased some local goodies for her mom and sister, and I got a cute screen printed t-shirt (proceeds going to support a community in Uganda).

We then crossed the street for a visit to the Broad Street Market. Alana got to see the Amish people!

After our jaunt, we drove over to East Pennsboro high school to watch the Central Penn basketball teams contest Montgomery County. Let’s just say it’s early in the season. I do think that my students (I have 7 basketball players!) appreciated that we showed our support.

Saturday night we hosted an open house. The McCullough’s drove up after a long day of soccer, and close friend Ross came solo. We all applauded Ross’ mastery of the family gathering. He was a champ.

On Sunday, Neil joined Quinn and I for a little Harrisburg adventure. We were on the lookout for a good breakfast joint. We traversed to the East Shore Diner. Closed. A little dejected, we continued on to find the Flamingo Grille. What a spot! Each of us settled on the Breakfast special: 2 eggs any-style, home-fries, choice of grits or toast, and coffee. The three of us ate very well for less than $10.

After stuffing ourselves with the $3.10 breakfast special, Neil led a riverfront Bible study.

Story of Naaman in 1 Kings. Thanks Daaaaaaaaaaaad! Good stuff on forgiveness: Naaman, a commander in the Syrian army, has leprosy. His wife’s slave girl (captured from Israel) suggests he visit the prophet in Israel – she knew of his healing power. So, Naaman set off for Israel with money and good galore, ready to appease this God of Israel. Naaman rolls up to the King asking to be healed, and the King defaults to Elisha. Elisha sents his servant out to tell Naaman to hop into the River Jordan. Naaman is appalled! First of all, the River Jordan? He’s thinking, “I came all the way to Israel, and you’re telling me to dunk in that measly river?” He starts to storm off when his servants persuade him to listen to the message of Elisha. Rather unwillingly, Naaman dips into the cool river – and he is healed of his leprosy! He wants to shower gifts on Elisha, and he praises the God of Israel offering tokens of gratitude. But no gifts would be accepted, and Naaman leaves with a lesson in grace. Naaman’s power,  prestige and wealth did not help to facilitate the healing; it was instead the gracious forgiveness of the Holy and Loving God of Jacob.

Dinner on Sunday was at Char’s Bella Mundo, our neighborhood bistro. It was a scrumptious occasion with lots of freshly baked bread, plump sea scallops, and creamy risotto. Big Momma generously picked up the tab. We sauntered home (the 90 yards), got in our jammies, and watched some football via David’s NFL Ticket till bedtime.

Monday morning: another occasion for food! We packed up early and drove to Hershey for a nice breakfast at the Hershey Pantry. We walked off our baked oatmeal and 5 lb. pancakes at the Hershey outlets. We couldn’t send Alana home without a cute tax-free dress from Black House/White Market.

After a little shopping, it was time to go to the airport. Sadness ensued on my part (I still haven’t mastered a good-bye without tears). In less than 5 weeks we will be flying out to Arizona for our traditional Christmas festivities, but that never makes good-bye any easier. We had a fabulous weekend, and although the time went by quickly, it was another memorable experience. Especially since we spent some of our time doing this:

LOVE YOU, FAMILY!

Friends, it is time for an update on Cali’s shenanigans.

Number 1: Pursuit of the Ph.D.

Several months ago I decided to continue my graduate education. I graduated in May 2009 with my M.A. American Studies, which interestingly did not afford me many opportunities. Regardless of my own marketability, I love to learn. I want to pass my passion for education along to others, and the best way for me to accomplish this goal is to earn my Ph.D. and become a college professor.

Before I made the decision to go for the Ph.D., I considered getting my teaching certification. I prepared to take my PRAXIS exam, and I investigated all of the teacher education programs within a 50 mile radius. Messiah College’s post baccalaureate program seemed to be the best fit. I talked to some professors (who might now think I’m insane…), and despite encouragement from family and friends I was feeling a little uncomfortable with the idea of being in a high school classroom. I was settling for something that didn’t quite elicit a positive emotional response.

In the midst of all this indecision, Quinn and I had a friend in town visiting from Indiana. We were having this whole “What should Cali do with her life?” discussion that many of you are familiar with, and I was less-than-excitedly explaining the high school teacher plan. He stopped me and said, “Cali, don’t you think God is bigger than that. He created you with gifts and desires, and you were created to pursue them.” Hmm. Well I’ll be darned. He stopped me right in my tracks. In that moment I changed my course of action. I still had to take my PRAXIS (damn ETS), but I began to prepare for my GRE test (damn ETS) which is scheduled for November 9. I want to better my score even though I know that it isn’t “essential” to get in to the programs – but it’s good for funding if I do well.

Moving on. So the past few months I’ve been all over the east coast looking at programs. A few weeks ago, I fell in love. Temple University. I did fall in love with Boston University before that, but the faculty at Temple made me drop BU like a 7th grade boyfriend. I’d completely defy logic if I only applied to Temple, so I have to cast a wide net. The application pool includes BU, BC, Brandeis, and University of Maryland. I might throw in some fun ones, too: University of Texas at Austin and ASU. Really though, Temple is the perfect fit. They have a really, really awesome program that somehow exists under the radar of academic prestige. That’s fine with me. I’m all about the fit.Temple is collegial, stimulating, and it’s in the city of Brotherly L.O.V.E. I love Philadelphia. I love to learn. And I love people. They have it all.

Number 2: Part-Time Faculty at Central Pennsylvania College

Let me introduce you to Mrs. McCullough.

I teach College Writing Skills and the History of Science. Yep, I said that. History of Science. What do I know about the History of Science? I’m learning on a daily basis. I’m writing my curriculum on a daily basis. I’m trying to get respect from my students, some of whom are very mean to me on a daily basis. I started to bring them Munchkins, so I think things will turn around soon. It’s tough, but it confirms my decision to pursue the Ph.D.

Number 3: Soccer Coach

U 12 girls more concerned with Jonas Brothers than soccer skills. Enough said.

Number 4: Yoga instructor

Five classes a week. Two corporate class. Three Holy Yoga classes. Interestingly yoga is supposed to reduce stress, but right now it’s adding to mine….

Number 5: Trying to breathe. Trying to manage my time like I’ve never had to before. Trying to inspire everyone I influence in a powerful way – whether it’s in the classroom, on the soccer field, or on the yoga mat.

I love me some Greek yogurt. Mix in some granola, some fresh fruit. Add a dollop to baked sweet potatoes or on latkes with applesauce. Mix in a bit of honey or agave for a sweet treat. Maybe some cucumber and dill for tzatziki.

And yoga? You obviously do not need to get me started on my love for yoga. Tomorrow actually marks my yoga-versary! On October 31, 2008, I purchased my first class card at Just Plain Yoga.

Stonyfield Farms - known for their delicious yogurt, tasty string cheese, and organic selection of milks – is also behind the delicious Oikos brand of Greek yogurt. If you’ve never had Greek yogurt, you must try some. I can hardly enjoy a regular yogurt any more now that I’ve tasted of the rich, creamy goodness of Oikos. Right now, Oikos is holding the Na-Moo-Ste Sweepstakes. In case you didn’t catch the play on words here, it’s a combination of Namaste, a traditional Indian greeting, and MOO as in cows, as in milk, as in yogurt… Greek yogurt!

There are a few parts to the sweepstakes, and one of the requirements is to take a picture of myself in a toga (Greek) doing yoga. Luckily  I had my wonderful friend, Sarah Hummert, in town for a nice fall visit. She just happens to be a great photographer, so she offered to take the pictures for me. I also have to create an original recipe with Greek yogurt (read on), and then blog about my own yoga experience (keep on readin’ on).

Eager to complete the first task, Sarah and I headed down to the riverfront. We thought the Market Street Bridge was reminiscent of Greek architecture. I wrapped a white, king-sized bed sheet around my body a few times, put some gold ribbon in my hair, and embraced my inner Greek goddess. In case you’re interested… Cali is actually a varient of the name Calista who happened to be a Greek goddess of sorts.

Here are a few of our pictures from our toga-yoga-photo shoot:

So, there are the photos. Now… on to my quick and delicious recipe: Creamy Pumpkin Dip

1 c. Oikos Plain Greek Yogurt

2 c. Pumpkin Puree

1 t. ground cinnamon

2 T. agave syrup

In a food processor, combine the yogurt, pumpkin puree (it being fall, I opted against the canned variety. I roasted a sugar pumpkin till’ all smushy, then I blended the flesh to the consistency of canned pumpkin), cinnamon, and agave syrup until fully incorporated. Serve chilled with ginger snaps or graham crackers. This is also a great topping for pumpkin pancakes (gluten-free, of course).

Super easy, right?

My story:

So, the sweepstakes gives a prompt for the yoga story. It asks for “your original story about why you need to say Ohm.” Ohm is basically a convocation for many yoga classes – a way to set the tone and intention for the practice – but I think that Stonyfield wants to know how yoga influences and impacts the way I experience the world.

Those of you who know me well are aware of my personality traits: ambitious, intense, analytical, industrious. Even if you are not familiar with yoga, you are unlikely to associate the aforementioned adjectives with yoga. Take a quick survey, and people will give you words like calm, peaceful, and serene to describe the ancient practice. That being said, yoga has helped to create a tremendous balance in my life. I have not abandoned my Type A ways, but I can now appreciate a softer side of myself – one that yoga has allowed me to find.

At first I really struggled on the yoga mat. I thrived for the dynamic part, the times when I flowed briskly from posture to posture, strengthening and stretching my body, but yoga isn’t just about the movement. It’s also about the breath, and stillness, and meditation. Not that I’ve mastered the other side of my yoga practice, but I’ve definitely learned to tap into a peacefulness that I did not otherwise think was possible.

Above all, yoga has brought me closer to God. It’s opened my mind to different experiences, and it’s further confirmed in my heart the Truth. We are called to worship God with our heart, mind, soul, and strength – and yoga brings this command together for me, creating a really beautiful worship experience.

So, why do I need to say Ohm? I need to say Ohm because it makes me a more balanced, healthy person. I need to say Ohm because I have learned to accept the intense side of my personality while at the same time enhancing some of my latent gentleness. I think I am a better wife, daughter, and friend because of yoga, and because of the tremendous effect a yoga practice has had on my life, I plan to continue for as long as I am able!

Na-Moo-Ste Friends!

I love you Quinn Paul McCullough. Happy 26th Birthday!

Since we live in a house that dates back to 1900, it’s only natural that we have just one bathroom. And, of course, back in the day, there was no bathroom – just an outhouse. Can you imagine? I cannot. Especially in the middle of winter? I get up to use the bathroom most nights (some say old age), but if the outhouse was the only option, I’d rather just hold it.

One bathroom for two people is not an issue. Quinn and I get along well enough that we can share a sink while we’re brushing our teeth, and although we often race up the stairs in a rush to get to the toilet after a long drive, it’s all in good fun. We originally planned on a bathroom for the third floor, but that deemed to be a huge ordeal and an excessive amount of money, so we nixed it. We decided instead on a nice little half bath on the first floor, which is ideal for when we have guests (especially guests who prefer not to climb up the Appalachian mountains stairs), and for after long road trips – no more banged shins and bruises in the quest for the throne.

Chad T. Hunsberger and his crew worked like mad dogs for a week: framing out walls, creating plumbing where there was once no plumbing, dry walling, spackling, you name it. They were professional, clean (something I wasn’t entirely used to with contractors), and friendly.

Per usual:

BEFORE

DURING

AFTER:

So, other than replacing one of the light fixture things, it’s done! And, it’s beautiful. Chad, Brandon, and John did an amazing job. Amazing. If you live in the Central PA region, and you need a contractor – look them up! Chad T. Hunsberger Construction. Wow, right?