Announcing Our Video Contest Winners

Posted on Tuesday, February 7, 2012 by Wendy Hofstetter

Last month, we launched a video contest asking our social media fans to tell us how Udi’s Gluten Free Foods have changed their lives. Video submissions ranged from serious to funny to downright entertaining. We received a total of seventeen videos, but were only able to award five of them with prizes. Below are the winners’ videos, but to view all seventeen submissions, click here.

1. Best Overall Video: “How Mateo Got His Groove Back” by zombierobphotography
This video tells a wonderful story about a little boy named Mateo who got “his groove” back after switching to gluten free foods. Be sure to look for all of the Udi’s Gluten Free Foods cameo appearances.

2. Most Viewed Video: “Gluten Free/ New Year, New Car, New Job, New Foods” by TJKnowsThings
From an opinion about the Mayan calendar to thoughts on how Udi’s Gluten Free Foods can make you feel better about indulging, this video has it all. This entry had the most views out of all the other entries.

3. Best Product Feature: “My Udi’s New Year New You Story” by EZGlutenFree
Get ready for your mouth to water! This video shows many fantastic ways to use Udi’s Gluten Free products in recipes. This entry left us wanting more.

4. Funniest Video: “The Bread Crumb Diaries” by croznut
Don’t be fooled by the serious intro! This video submission made us laugh out loud at how serious an Udi’s Gluten Free addiction can be.

5. Funniest Video: “One Last Piece” by SamLasky
You probably noticed that this is the second“Funniest Video” we listed. Originally we had a “Best Music Video” award, but didn’t receive any submissions that fit the criteria. We were so torn between this video by SamLasky and the video above, that we decided to give away two “Funniest Video” awards. Enjoy.

Thanks to everyone who participated!

The contest may be over, but we still want to hear from you! Comment below with how Udi’s Gluten Free Foods have made a new you.

Celebrate The Big Game With Delicious GF Nutella Recipes!

Posted on Sunday, February 5, 2012 by Susannah

What a perfect combination: Superbowl XLV and World Nutella Day. I can’t think of a better way to celebrate the big game than by indulging in a bunch of delectable, Nutella-filled treats (all gluten free of course)!

My love affair with Nutella truly spans a lifetime. As a kid with a severe wheat allergy, the bread options were far bleaker then than they are now. My family introduced me to Nutella, and it instantly became my favorite toast topper. It took away the dry and bland taste of wheat and gluten free bread back in the 90’s. Nowadays, I love having Nutella on my Udi’s Gluten Free Millet-Chia Bread for breakfast – it’s a great combo! Also, I’ve found a bunch of different ways to incorporate Nutella in my every day cooking and baking.

To celebrate both the Superbowl and World Nutella Day, I’ve got a bunch of easy gluten free snacks to keep your crew thriving and smiling throughout the game!

First off, let’s start the game with a standout appetizer: Nutella granola! This snack is great for adults and kids alike. Simply use Udi’s Gluten Free Au Naturel Granola for your base and you’ll be good to go! Here’s the recipe:

2 cups Udi’s Gluten Free Au Naturel Granola
1/3 cup Nutella
2 tbsp canola oil
1/4 cup brown sugar
1 cup dried bananas (or you can use any of your favorite dried fruits)

1.   Pour the granola into a large bowl.
2.   Heat the Nutella, oil, and brown sugar in a microwave safe bowl for about 45 seconds and mix well.
3.   Slowly combine the Nutella mixture into the granola.
4.   Spread into a baking pan and cook at 300 degree for 45 minutes until the granola is toasted. Stir frequently.
5.   Let cool and stir in dried bananas.
6.   Enjoy!

Next up, the main event. This Nutella and Banana pizza is a great halftime meal! Follow this recipe, and substitute the gluten-filled crust with a great Udi’s Gluten Free Pizza Crust. Check out the recipe here and enjoy!

Last but not least, end the big game with a deliciously gluten free dessert: Nutella brownies. This is always a crowd favorite and it’s incredibly easy to make. I use this recipe, and it has always proved to be amazing!

Celebrating World Nutella Day during the Superbowl game is a great way to simply incorporate gluten free options that the whole crew will love! Typical game day snacks often lack appeal to the gluten free crowd, but these are an easy way to accommodate everyone! Don’t forget, Nutella can become a homemade option if you are vegan or have a dairy allergy or intolerance. Just use this vegan Nutella recipe, and you can adjust all the recipes to your needs! I hope you enjoy the big game while satisfying your sweet Nutella tooth!

What are some of your favorite Nutella recipes? Any tips for prepping for a Superbowl gathering?

Tips For Living Gluten Free And Heart Healthy

Posted on Friday, February 3, 2012 by Jill

Heart disease is the leading cause of death in the US for both men and women.¹ The disease is usually accompanied by atherosclerosis, or the build-up of fat, cholesterol, calcium, and other materials (called plaque) in the arteries that bring blood and oxygen to your heart.² As the build-up compounds, the heart is forced to work harder.

Ninety percent of people diagnosed with heart disease have at least one of these risk factors:¹

High Cholesterol	High Blood Pressure
Diabetes	Cigarette Smoking
Overweight/Obesity	Poor Diet
Physical Inactivity	Alcohol Use

Though these stats are not too pleasant to ponder, there is some good news: many heart disease risk factors can be avoided by making healthy lifestyle choices. One of the major weapons to warding off heart disease is a healthy diet.³

Introducing the Balanced Plate…..

The UDSA recently revamped the former food pyramid with a fresh, relatable icon – the dinner plate. The symbolization of the plate stresses the importance of portion sizes within food groups and for an entire meal.

Grains should make up one quarter of our ‘plates’ at any particular meal. The USDA recommends that at least half the grains we consume daily are whole grains.⁴ The dietary fiber found in whole grains can lower blood cholesterol levels and reduce the incidences of heart disease.⁵ In addition, fiber has the added benefit of making us feel full on fewer calories, which helps with weight management, thereby helping to elude one of the risk factors associated with heart disease.

For those who eat a gluten free diet, it is important to make strategic grain choices to ensure adequate consumption of whole grains and fiber for a balanced, heart-healthy diet.

Gluten free whole grain options include:⁷

Brown Rice	Wild Rice
Millet	Corn
Oatmeal (certified GF)	Teff
Quinoa	Sorghum

Research has found that few gluten free products are enriched with micro-nutrients or heart-healthy fiber. Often, those newly diagnosed Celiac Disease have micro-nutrient and fiber deficiencies.⁶

Introducing Udi’s Millet-Chia Bread, Blueberry Oat Muffin Tops, and Omega, Flax & Fiber Bread…..

Udi’s product offerings include a variety of meal and snack options that are packed with heart healthy fiber, whole grains, omega 3/6/9 fatty acids, and essential vitamins and minerals. Take a look at three of Udi’s newer additions, the Millet-Chia Bread, Blueberry Oat Muffin Tops, and Omega, Flax & Fiber Bread below:

Here’s an added bonus; not only are these products nutritious, they taste great too! We are happy to continue to provide great tasting, gluten free, and nutritious products that can fit into your heart healthy diet. Check them out and let us know what you think!

¹http://www.cdc.gov/dhdsp/data_statistics/fact_sheets/fs_heart_disease.htm²http://www.nhlbi.nih.gov/health/health-topics/topics/atherosclerosis/³http://www.nlm.nih.gov/medlineplus/ency/article/002436.htm⁴ http://www.choosemyplate.gov/print-materials-ordering/selected-messages.html⁵http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/HealthyDietGoals/Whole-Grains-and-Fiber_UCM_303249_Article.jsp⁶http://www.ncbi.nlm.nih.gov/pubmed/15825119⁷http://www.wholegrainscouncil.org/node/27/print

Super Bowl Snack-Down

Posted on Thursday, February 2, 2012 by kmorales

Alright, Team! Huddle up! It’s time for a Super Bowl “Snack”-Down, gluten-free style!

Let’s face it. The best part of the Super Bowl (other than the commercials) is the food. Chips and dip, hamburgers and hotdogs, pizza and wings… the spread at a typical Super Bowl party is enough to make someone eating gluten free run for the hills in terror!

Udi’s to the rescue! Our Hamburger and Hotdog Buns will transform your tailgate party. Looking for something a little different? How about a make-your-own pizza party with Udi’s Gluten-Free Pizza Crust? Let your guests get creative with a variety of gluten-free toppings or prepare the gourmet pizza recipes listed below. They are based on two popular dip recipes, Mexican 7-Layer Dip and Spinach & Artichoke Dip.

Tasty Tip: Score a real touchdown with your dairy-free guests by using dairy-free substitutes for the sour cream, mayonnaise, and cheeses. We tested both versions and no one could tell the difference!

Mexican Layer Pizza
(Gluten-Free)

Ingredients:

1 Udi’s Gluten-Free Pizza Crust
1/4 cup Refried Beans
1 Avocado
2 tsp Lemon Juice
1/8 tsp Pepper
1/3 cup Sour Cream
2 Tbsp Mayonnaise
2 Tbsp Gluten-Free Taco Seasoning Mix
1 Tomato, chopped
Shredded Cheddar Cheese

Directions:

Preheat oven to 375 degrees F.
Spread refried beans in an even layer over Udi’s Pizza Crust.
In a bowl, combine the avocado, lemon juice, and salt. Mash with a fork until smooth and well combined. Spread in an even layer over the beans.
In another bowl, stir together the sour cream, mayonnaise, and taco seasoning until well combined. Spread in an even layer over the avocado mixture.
Top sour cream layer with chopped tomato and Cheddar cheese.
Bake in a preheated oven for 10-15 minutes, until cheese is melted.

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Spinach & Artichoke Pizza
(Gluten-Free)

Ingredients:

1 Udi’s Gluten-Free Pizza Crust
4 oz Cream Cheese
2 Tbsp Sour Cream
1/4 cup Parmesan Cheese
1/4 tsp Garlic Powder
1/8 tsp Salt
1/8 tsp Black Pepper
7 oz Quartered Artichoke Hearts, drained and chopped
1 (10 oz) pkg Chopped Frozen Spinach, defrosted & drained
Shredded Mozzarella Cheese
Black olives (optional)

Directions:

Preheat oven to 375 degrees F.
In a bowl, combine the cream cheese, sour cream, Parmesan Cheese, garlic powder, salt, & pepper. Stir until well combined.
Gently fold in the artichoke hearts & spinach, until evenly distributed.
Spread mixture in an even layer over the pizza crust.
Top with shredded Mozzarella cheese.
Bake 10-15 minutes, until cheese is melted.

Peanut Butter Balls {Gluten-Free}

Posted on Friday, January 27, 2012 by Wendy Hofstetter

Last week I asked our Facebook fans if they have recipes that are so good, nobody can tell they are gluten-free. From cupcakes to orange chicken, our fans had a number of recipes that gluten-free and gluten-full people alike enjoy. (If you want to read through the responses to this question, click here.)

After much deliberation, I decided I wanted to share with you one of my “famous” recipes that is just as good gluten (and dairy) free. I say much deliberation, because I wasn’t sure I wanted to give away the secret! Plus, I made the gluten-free version for my family this past holiday season, but told them it was the “regular” version to see if they could tell a difference. They couldn’t! In fact, they still don’t know they were gluten-free. I also tested the gluten-free, dairy-free version on my co-worker Susannah here at Udi’s and she was in peanut butter heaven.

Warning: If you make this recipe and share with friends or family, you will be asked to make it again. And again. And again. Be prepared!

Peanut Butter Balls
Yields 24-36 balls

Ingredients

2 cups Gluten Free Rice Krispies® (original Rice Krispies® are NOT gluten-free, so be sure to grab the right box)
2 cups creamy peanut butter
1 stick of butter, softened (for a dairy-free version try Earth Balance Vegan Butter Sticks)
Up to 1 pound of powdered sugar (amount varies based on test and texture of the peanut butter you are using)
Melting chocolate (I typically buy the trays available at most grocery stores. For a dairy-free version you can melt Enjoy Life mini chocolate chips)

Directions

In a large bowl, crush Rice Krispies with the back of a large spoon (or crush them in a food processor if you have one available).
Add peanut butter and softened butter to the bowl and mix thoroughly until the Rice Krispies are well incorporated.
Begin adding powdered sugar to the mixture 1/4 pound at a time and stir well. Keep adding sugar until all of it is mixed into the Rice Krispies/peanut butter mixture. The dough should be stiff and should not stick to your hands.
Roll the mixture into small balls and refrigerate for 1-2 hours. (I usually put the balls into a baking pan to store in the fridge.
Heat the melting chocolate according to directions or melt dairy-free chocolate chips in a saucepan over low heat until all chocolate is melted.
Roll the peanut butter balls in the melted chocolate and place on wax paper to dry. Note: if you use dairy-free chocolate chips to coat the peanut butter balls, you may need to place them in the freezer for 20 minutes to set the chocolate.
Enjoy! They go especially well with a cup of coffee or some chai.

I would love to hear if you decide to make these peanut butter balls! Be sure to come back and leave a comment with your thoughts below.

Different Ways To Use Udi’s Gluten Free Products {Discussion}

Posted on Wednesday, January 25, 2012 by Wendy Hofstetter

This past November we launched our new Udi’s Gluten Free Living Community as a place for people eating gluten free to connect with others. We have just under 6,000 members in our community and many more coming to read the content. I have personally been amazed at all of the gluten-free tips and suggestions our community members and community leaders have posted.

This week, Arlene from Flour On My Face posed this question: How Many Different Ways Can You Use Udi’s Products? Check out what people are saying below and be sure to add your own suggestions!

Favorite Gluten-Free Recipes from Udi’s Employees

Posted on Monday, January 16, 2012 by Emily

Ever wonder who works behind the scenes at Udi’s Gluten Free? While not all of us in the office have a dietary need to follow a GF diet, many of us have found the joys of cooking this way! Here is a look into a few Udi’s employees’ favorite GF recipes.

Cynthia, Inside Sales Manager
Recipe: Gluten Free Apple Crisp (Dutch Oven)

I actually borrowed this recipe from a friend: He is on a gluten free diet (and loves Udi’s) and when camping in MOAB last year he made the yummiest Gluten Free Apple Crust in a Dutch Oven on the campfire.

Not sure if it was the location (everybody that has been to Moab knows what I mean) or the fact that the cooking took place on an actual campfire in a Dutch oven or that Udi’s granola was used but…. YUMMY! It might have been the best gluten free apple crust ever.

Ingredients

8 apples, peeled and sliced
3/4 cup sugar
Juice from 1 lemon
1 1/2 sticks butter
1/2 cup GF flour
1/2 cup GF rolled oats (we used Udi’s GF Granola Au Naturel)
1/4 teaspoon salt
Cinnamon
We actually ate it with fresh ice cream made in one of those funny plastic ice cream maker balls.

Directions

To prepare the crisp, begin by peeling your apples. Once peeled, slice the apples roughly 1/4 inch thick—ending up with pieces no bigger than 1 1/2 inches in any dimension. Make sure your camp Dutch oven starts shiny (coated with oil). Toss your sliced apples into it.
Add 1/2 cup of sugar, the juice squeezed from a fresh lemon, and a dash or two of cinnamon. Stir things around to combine.
Slice up 1/2 stick of butter (4 tablespoons) into manageable pats, and add these to the apples. Stir around to combine/spread out the butter.
Separately, combine the flour, oats, the rest of the sugar (roughly 1/4 cup), another dash or two of cinnamon, and salt to taste
Sprinkle this flour/oat mixture on top of apples, and then add the remaining stick of butter (sliced / 8 tablespoons) on top of the crisp.
Place the Dutch oven on the cleared spot in the campfire, and then pile glowing coals on top of the lid about 3 inches high.
The crisp should now bake for 45 minutes to an hour. Keep checking it every 5-10 minutes (depending on how quickly it seems to be cooking), and always be on the lookout for burning. It can happen quickly. Keep rotating base and lid every time you check, and replace lid coals as needed to keep the top heat strong.

And the kids on camp got the scrape out the last pieces till it was all gone…..
And to be totally fair I should include the link to my friend’s blog about this one.

http://www.derekoncastiron.com/2010/06/recipe-camp-dutch-oven-apple-crisp.html

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Susannah, University Outreach Coordinator
Recipe: Gluten and Dairy Free Pumpkin Chocolate Chip Cookies

As a kid with wheat and dairy allergy, my Mom had to be crafty with her cooking and baking. She developed these pumpkin chocolate chip cookies to conceal the “gluten free” taste of the cookies. Nowadays, these cookies are so much better because of the amazing improvements in the allergen free market. I make them every Thanksgiving and it always reminds me of eating them with such joy as a kid!

Ingredients

1 cup canned organic pumpkin
3/4 cup sugar
1 cup brown rice flour
2/3 cup sorghum flour
1/3 cup potato starch
1 tsp. xanthan gum
1/2 cup unsweetened applesauce
1 egg
2 tbsp. vanilla
2 tsp. almond milk
2 tsp. baking powder
2 tsp. cinnamon
½ tsp. pumpkin pie spice
1/2 tsp. salt
1 tsp. baking soda
1 bag of Ghirardelli semi-sweet chocolate chips

Directions

Preheat oven to 375 degrees.
Combine pumpkin, sugar, applesauce, egg, almond milk, and vanilla.
Combine brown rice flour, sorghum flour, xanthan gum, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt in a separate bowl.
Slowly add the flour mix to the pumpkin mix.
Mix in chocolate chips.
Grease cookie sheet and spoon dough onto sheet.
Bake for 12-14 minutes until they no longer look wet.
Let sit for 5 minutes and then cool on a wire rack.
Enjoy!

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Regan, Outreach Manager
Recipe: Grape and Quinoa Salad

I like this recipe very much. I used this recipe for my cooking class a few years ago. It’s simple and fresh, but fast.

Ingredients

3 cups of cooked quinoa
1 1/2 cups of green and red grapes, quartered
1/2 cup dry roasted hazelnuts, coarsely chopped
1/4 cup chopped green onions
1/4 cup Canola Oil
2 TBSP Fresh lemon juice
2 tsp Light Agave
1/4 tsp Salt

Directions
Mix quinoa, grapes, hazelnuts, and green onion in large bowl. In a small bowl, whisk together oil, lemon juice, agave, and salt. Add to quinoa mix and stir. Cover and refrigerate for 30 minutes before serving.

BASIC QUINOA RECIPE

1 cup Quinoa
1 1/2 cups Cold Water
1/2 tsp Salt (optional)

Soak the quinoa for 15 minutes in water. Stir the quinoa with your hand and carefully pour out the water using a fine mesh strainer. Add 1 1/2 cups of water and salt (if desired) to rinsed quinoa. Bring to boil, cover with lid and turn heat down to simmer. Cook for about 15 minutes. Remove from heat and sit for 5 minutes with the lid on. Fluff quinoa with fork and serve.

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Natasha, Sales Manager
Recipe: Grain Free, Dairy Free Waffles

This is one of my favorite (grain-free, dairy free) recipes. I have adapted it from http://www.nourishingdays.com. Below you will see my adjustments and some instructions for waffles. Enjoy – not hard, I promise you.

I adjust the temperature of my waffle iron higher than the usual setting for flour based waffles, I find it makes them crisper and “waffle” like. Note: you have to know your iron, it took me a few tries to “dial in” the proper temp. Waffle enthusiasts will get this

Ingredients

4 eggs, room temperature
1 cup milk (I use coconut milk out of the can, but any non-dairy or dairy milk will do)
3 teaspoons vanilla extract
1 tablespoon honey or a pinch of Stevia (I use about 5-7 drops of liquid Stevia extract)
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
Coconut oil or butter for frying
For waffles: 2 Tablespoons olive oil

Directions

Froth eggs (very important the froth makes the cakes fluffy).
Add all other liquid ingredients, mixing constantly.
Slowly add coconut flour, mixing as you go.
If batter looks to runny be sure to only add 1 tablespoon of coconut flour at a time (it is very absorbent).
*I have also added hemp protein to give these a little more of a health kick. Same rule: 1 Tablespoon at a time.

What are some of your all time favorite GF recipes? Do any of our employees’ favorites strike your fancy?

Gluten Free Mini Cheesecakes

Posted on Friday, January 13, 2012 by Leigh Buckley

Surrounded by a new year and plenty of new diet plans focused on deprivation and lonely dessert free nights, we thought we’d bring you a little bit of sweet love in the form of Gluten Free Mini Cheesecakes! If the word ‘cheesecake’ has you cringing and running for your bag of carrots, remember, a new healthy year has plenty of room for health minded indulgences. In fact, we tweaked this cheesecake recipe to include some great protein and lower fat ingredients. As a bonus, these little desserts are all individually portioned so you have the perfect sized sweet treat, without the entire cake staring you down. Try these and tell us you don’t have room in your diet for a little indulgence!

Ingredients

Crust:

1 ¼ cup Udi’s Gluten Free Vanilla Granola
2 Udi’s Gluten Free Snickerdoodle Cookies
3 Tablespoons butter

Filling:

8oz low fat cream cheese, room temperature
2 cups low fat Greek Yogurt
1 cup sugar, or sugar substitute
3 egg whites
2 egg yolks
1 Tablespoon vanilla
1 Tablespoon lemon juice
Pinch of salt

Preparation

Preheat oven to 325 degrees
In a food processor, combine Vanilla Granola and Snickerdoodle Cookies until fine.
Add in butter and mix to form a soft, crumbly blend.
Either press the mixture into individual tart tins or cupcake pans. Press down firmly with the bottom of a flat cup or with your hands.
Place in oven and bake for ten minutes.
Remove and let cool.
While the crusts are cooling, cream together cream cheese and Greek Yogurt until very smooth.
Add sugar, vanilla, lemon juice, and salt until well combined.
Beat in both egg whites and egg yolks and mix for two minutes.
Pour cream cheese mixture over the top of each crust, until 3/4 way up each tin.
Place in oven at 325 degrees and bake for 20 minutes, or until the cheesecakes are set around the edges, but still wiggly in the center.
Turn off oven and crack open while letting the cheesecakes cool inside the oven for an additional hour.
Remove cheesecakes from the oven and pans and place in the refrigerator for two hours.
Before serving top each individual cheesecake with your favorite fruit.

Enjoy! Now tell us, do you have any other favorite desserts with a healthy twist?

Gluten Free Fuel To Tackle Any Exercise

Posted on Thursday, January 12, 2012 by Jill

NFL running back James Starks and quarterback Drew Brees are a few of the many professional athletes who have been tied to following a gluten free diet. Whether you are a casual exerciser or a die-hard fitness enthusiast, one thing that athletes of all levels have in common is the need for the proper fuel to prepare, sustain, and recover from exercise.

Nutritional needs of athletes vary greatly depending on the type and duration of exercise as well as the athlete’s age, gender, and body composition. The optimal blend of carbohydrate, fat, protein, vitamins, minerals, and fluids play a necessary role in improving strength and performance, delaying the onset of fatigue, and reducing the incidences of injury. Though seemingly a challenge, gluten free athletes can perform up to the same caliber with proper menu planning.

Carbohydrates play a vital function in the diets of athletes; they provide the first, immediate energy source during exercise. It is especially important for gluten free athletes to get enough carbohydrates in their diets to prevent early fatigue and injury. Gluten free sources of carbohydrates include fruit, dairy, certain sports drinks and nutrition bars, rice, potatoes, oats, and quinoa.

Fat is burned as an energy source in long duration, low intensity exercises. It is best to choose monounsaturated fats, found in nuts, olive oil, and avocados, because of their effect in lowering bad cholesterol (LDL) and raising good cholesterol (HDL) levels. It is important to limit saturated and trans fats, which are found in margarines, many processed baked goods, and high fat meats and dairy, because they raise LDL levels.

Protein functions to repair and build muscle tissue and promote a healthy immune system. Healthy sources of protein include lean meat, poultry, fish, low fat dairy, eggs, beans, and soy.

The Gluten Free Pre-Exercise Meal
Athletes should consume a carbohydrate-rich meal 3-4 hours prior to exercise. The meal should contain a small amount of protein, and should be low in fat and fiber for easier digestion. It is important that all athletes are well hydrated prior to initiating activity.

Gluten Free Meal & Snack Ideas Pre-Exercise

Udi’s Cinnamon Raisin Bagel with Almond Butter and Honey + Glass of Skim Milk
Turkey and Swiss on 2 slices of Udi’s Whole Grain Bread + Grapes
Yogurt Parfait made with layers of Vanilla Greek Yogurt, Blueberries, Sliced Almonds, and Udi’s Au Naturel Granola

During Exercise
Athletes participating in long-duration activities, such as marathons, may require carbohydrate and electrolyte (e.g. sodium and potassium) supplementation throughout the activity. Athletes should focus on foods with easily digested carbohydrates to prevent any stomach discomfort and provide immediate muscle fuel. It is important that athletes stay well hydrated to prevent dehydration, which can lead to fatigue and impaired performance. Water is a sufficient hydration source for low to moderate activities lasting a short duration (less than 60 minutes), whereas high intensity exercises lasting more than 60 minutes may require electrolyte replacement with a sports drink.

Quick Gluten Free Fuel During Exercise

Bananas
Udi’s Bread with Jelly
Gluten Free Sports Drinks, Bars, and Gels (Check out gluten free varieties from these brands: Luna Protein, Hammer, PranaBar, Bumble Bar, NuGo)

The Gluten Free Recovery Meal
After exercise, it is important to replenish the fluid and electrolytes lost through sweat to prevent cramping and heat exhaustion. A snack or meal composed of carbohydrates and protein eaten within 60 minutes of exercise can help to replace muscle glycogen (carbohydrate stored in muscles), repair any torn muscle fibers, and stimulate muscle growth.

Gluten Free Meal & Snack Ideas for Recovery:

Rice Bowl made with Brown Rice with Beans, Cheese, Salsa, and Avocado
Lean Turkey Burger on an Udi’s Whole Grain Bun + Banana
Stir Fry with Brown Rice, Grilled Chicken, Bell Peppers, Broccoli, and Carrots

No matter your fitness goal, gluten free food sources can provide the proper fuel needed to tackle any exercise. You just need to create the right mental playbook.

Have other suggestions for gluten-free fuel? Comment below!
Sources:
American Dietetic Association-http://www.eatright.org/Public/content.aspx?id=7055
Celiac.com-http://www.celiac.com/articles/22661/1/Gluten-free-Athletes-Green-Bay-Packer-Running-Back-James-Starks-/;
Sports Illustrated-http://sportsillustrated.cnn.com/2007/players/01/09/nfl.workout0115/

A Happy Gluten-Free Birthday to Elvis!

Posted on Sunday, January 8, 2012 by Maeve

While some might associate Elvis Presley with “Heartbreak Hotel”, Graceland or swinging hips, my food-loving self always jumps straight to the Elvis Sandwich. If you have never heard of this classic sandwich, then you are in for a surprise. Let me warn you, at first, you will be intimidated, terrified or maybe even disgusted by the medley of ingredients in this sandwich. After your first bite, however, the delicious sweet and savory flavors will overpower any hesitations you may have held. The Elvis Sandwich is versatile and works well for school lunches, afterschool snacks or, as I usually do, ski slope meals. There is nothing quite like taking a semi-squished Elvis sandwich out of your ski jacket and enjoying it with a hot chocolate in the lodge! So, without further ado, here is the recipe to help you celebrate the birth of the King of Rock n’ Roll:

2 slices of your favorite Udi’s bread (I prefer the White Sandwich Bread, but I bet Cinnamon Raisin would be delicious as well)

Your favorite nut butter (peanut, almond, cashew… you choose!)

1/2 banana (sliced)

3 slices of cooked bacon (cooked as crispy as you like)

The next part is the easiest. Simply spread your chosen nut butter on both slices of bread. Then, add the banana slices and bacon and smash between the bread. Now, go ahead, try it. You’ll thank me later!

This is my rendition of the Elvis Sandwich; do you have your own? Share it with us!

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