All right, it’s a pretty puny draw, and I’ve learned my lesson. But of course there’s good news in all this!

The two entrants, Ali and the Domestic Diva, each had a pretty good shot. The random number generator selected Ali’s final comment and deemed her the winner, but with only two people entering, I didn’t want to leave the Domestic Diva high and dry. It just so happens, I have two gluten-free cookbooks I am ready to pass on, so I emailed Ali and gave her a choice.

She could either pick the “official” giveaway offering, Gluten-Free Quick & Easy, or my stealth prize, Incredibly Easy Gluten-Free. (Are we seeing a theme here?)  As I explained to Ali, I think the former is a great overview, and would be a wonderful addition to a newly gluten-free household, but I personally have a slight preference for the latter. She mentioned in her comments that she’s always looking for new recipes for her gluten-sensitive friends (what an angel!), so I wasn’t surprised when she picked Incredibly Easy Gluten-Free.

Which means…I get to give Gluten-Free Quick & Easy to the Domestic Diva!

I’m one of those people who loves (LOVES) giving presents, so this surprise double giveaway got me pretty excited. (I’m not kidding–I already ordered, received, and wrapped Father’s Day presents for my dad and bonus brother, and it’s killing me to not thrust my dad’s gift into his hands every time we sit down for a conversation. I’m only spared the torture of not giving my brother- and father-in-law their gifts yet because we’re not in the same place at the moment. You should see me around the holidays. Painful. But back to the giveaway…)

I was also interested to see that both ladies mentioned Elana Amsterdam’s The Gluten-Free Almond Flour Cookbook as their go-to choice, as I’d *gulp* never heard of it before. Needless to say, I’ll have to scope it out and see if I should pick up a copy when I have my semi-permanent home this fall.

Do you have any other favorite gluten-free cookbooks? As I mentioned before, I’m excited to delve into my brand new copy of Babycakes Covers the Classics, which my sister gave me for my birthday. Any others I should check out?

Instead, I’m doing a giveaway!

Over the last six years, I’ve amassed quite a collection of gluten-free cookbooks. Some (like my brand now Babycakes NYC Beyond the Basics–thanks, sis!) will live on my shelves for years to come; others were great as an introduction, but have long since served their purpose.

Today I’m giving away a very gently used (it looks brand new) copy of Carol Fenster’s Gluten-Free Quick & Easy. This book is a great introduction to the gluten-free life, so if you or someone you know is just delving into this new diet, I think this could be a great resource. It talks about what gluten really is, how to read labels to pick up on sneaky gluten-containing ingredients, and even the gluten/autism connection.

While there are lots of vegetarian recipes, including how to make your own breads and lettuce wraps, this is not a vegetarian cookbook. I have to admit, that’s one of the reasons why I’m passing it along. That said, if you’re an omnivore transitioning to a gluten-free diet, this book is a great resource.

If you’d like to add this resource to your culinary library, the entry guidelines are the same as usual (one entry per action/comment):

1. Leave a comment telling me why you want this book in your life.
2. Leave a comment telling me your favorite gluten-free cookbook to date.
3. Follow me on twitter, and leave a comment telling me you did.
4. Add me to your RSS feed and, yup, leave a comment.
5. Join the GreenJunkieLiving group on facebook and….leave a comment!
6. Mention this giveaway on your blog or twitter or facebook, and let me know in the comments.

(If you’re one of those swell people who already follows me on Twitter or facebook or reader, you can absolutely use those as entries–just leave an entry letting me know!)

Deadline for entry is midnight on Tuesday, May 3rd.

I just realized every giveaway I’ve done so far has been for books. What can I say–I’m all about the written word. Thankfully, it seems you guys dig on some great writing, too! As I prepare for a big giant move in the coming months (oh you’re curious, aren’t you?), I’ll be sorting through my belongings and passing along valuable goodies that no longer serve my lifestyle. So stay tuned for more giveaways between now and October.

Good luck!

Here are some of my favorite moments from the last two weeks of our trip.

In Berkeley with an amazing view of the San Francisco Bay. We stopped off to visit my just-back-in-the-States cousin and his wonderful family.

We saw some beautiful elk near Jedediah Smith Redwood State Park

I often refer to my darling husband as "my giant". He looks downright puny next to that redwood. That's no small feat.

Here I am, crouching inside a fallen redwood trunk.

With my dear friend, Melinda (of www.ICookWithWine.com), in front of the Golden Gate Bridge.

Wine tasting with our San Francisco hosts Melinda and Kevin, the ever-gracious oenophiles.

Michael took this great shot of one of the vineyards.

Doing my requisite yoga in the tasting room. Normal, right? No?

The green roof at the California Academy of Sciences made me feel like I was living in Dr. Seuss book.

This was my first visit to Alcatraz, and I was mesmerized by the decrepit buildings.

Our friends' dog, Grey, who happens to be awesome.

This rhino, in the San Diego Safari Park, is one of only SEVEN of its kind left in the world. Seeing it was at once awesome and heartbreaking.

I have so many thoughts about this trip–from what I learned about how to stay healthy while doing extended traveling to trying to sort out my feelings about zoos–but I’m still reflecting on much of the last four weeks. I can’t wait to see how the next adventure, which is less than a week away, is going to boggle my mind.

When I was diagnosed with Celiac Disease five-and-a-half years ago, I didn’t spend too much time finding gluten-free versions of many of the foods I’d relied on until then. Rather than hunting down the perfect gluten-free cereal or bagel or bread, I just moved beyond those things, a decision that I believe made me much healthier overall. [That said, I now indulge in gluten-free pizza and pancakes on a semi-regular basis.]

Now that I’m trying to eat a high-vegan (though still pescatarian) diet, I find myself in a similar situation. Fake meat weirds me out, and soy cheese just can’t be nearly as creamy as the real thing. Nevertheless, there have been a few substitutions from vegan pantries that have made my taste buds very happy while keeping my eats (largely) cruelty-free.  Here are some of my favorites.

Purely Decadent Soy Ice Cream

As someone with Hashimoto’s Hypothyroiditis (that’s a mouthful), I feel it’s pretty important to limit my soy intake. That said, sometimes a girl needs some ice cream, and Purely Decadent Soy Ice Cream doesn’t give me an upset stomach, so I mark it a win. (It’s also available with coconut milk instead of soy, but I haven’t tried that…yet.)

Hemp Dream Hemp Drink

I always hated milk. Hated. My parents quickly gave up on trying to make me drink milk with meals (what’s with that, anyway???) as it became clear that my stubborn streak would win every time. But when I make my smoothies or want the rare bowl of cereal, hemp milk is my liquid of choice. Rice milk seems a little thin on the nutrients, and while almond milk can be a nice change of pace, I prefer the texture, taste, and health benefits of hemp milk. When I make my own nut milk, however, I go cashew; the hubs loves it, but we haven’t found it available commercially.

Nutritional Yeast

Sometimes I joke about being a cheegan. (I know, I know—but I’m a work in progress.) I’m pretty sure I could do the vegan thing without too much trouble if I could still nosh on a good goat Camembert or sheep Gouda. I dream of the day I can cut my ties with cheese with the level of success Jen has achieved. Until then, I have found one occasion when I can swap out cheese for a vegan alternative without sacrifice: nutritional yeast on tacos. It’s creamy and has just the right tang. If you’re looking for a place to start, tacos are it.

Black Beans & Mushrooms

Speaking of tacos, try this meat replacement: sauté some diced onion, then add a can of (rinsed and drained) black beans, a diced red pepper, and a whole ton of diced mushrooms. Sprinkle in taco seasoning to taste and let it cook down. Bomb. You could also puree this combo for a creamy nacho dip.

Hummus

I don’t eat sandwiches (pesky gluten), but if I did…I’d use hummus in place of mayo. And I used to love mayo. I just love hummus more. When I’m trying to prove to family how delicious gluten-free/vegan life can be, I often whip up some hummus and smear it on some romaine leaves for an easy and tasty wrap. Or plop some in a bowl, drizzle with olive oil and paprika, and serve with carrots and celery. At our family reunion, the hummus lettuce wraps disappeared, and there were potato chips left over. I’m just sayin’.

And here’s the ever-wonderful Jen’s take:

Having swapped countless tales of our health and food ventures, we knew we had to share with our readers a few of our favorite things.  We call them The Incredibles.

Daiya Cheese – I had been sending sad vibes to the Universe that my favorite pizzeria (ok, any pizzeria) wasn’t making vegan pizza.  I was ready to write a request when I learned they had recently discovered a great-tasting faux mozzarella.  It was love at first bite.  Within a day’s time I found that Whole Foods carried it as well in both mozzarella and cheddar.  Best news yet: it was free of soy and casein.  Score!  I use Daiya on homemade pizzas, in pastas and on my killer grilled cheesus sandwich.  While I don’t miss cheese anymore (a “food” I ate with every meal of every day), a little substitute every now and then is heavenly.

Brown Rice Pasta – I was introduced to this tasty treat while doing an elimination diet with Olivia.  Among the culprits that trigger food sensitivities, we eliminated all foods with gluten.  I had no idea there was a pasta so yummy and easy on the digestive system…and gluten-free!  My only caveat with this product is it’s best to eat fresh…leftovers are a little tough (literally) unless you have it as a pasta salad with some sort of dressing for it to soak in.

Yogi Tea – When you’re a holistic health junkie cutting back or removing caffeine entirely from your diet, you’ll likely fair better to replace it with a new liquid love.  Herbal tea is a great way to go.  Thai Delight and Chai Rooibos are new favorites.  Another little perk?  Yogi teas come with quotes to contemplate while you sip and unwind.  Om so good.

Chia Seeds – These little wonders certainly found ways to entertain (remember those chia pets?) but who knew they could be good for your health?  They can hold 10 times their weight in water (hello hydration!) and provide you with fiber, protein, calcium and omega-3.  They are a staple of the Tarahumara tribe, who take a chia fresca before their 100-mile runs.  They work great before and after workouts.  You can also use them in baking and puddings!

Don’t Mock This Mayo! – While I don’t use this often (the vegan label does not equal healthy/eat it on a regular basis), it’s mighty handy (and delicious) with potato and pasta salads and my grilled cheesus.

No Need to Fake It – I was never a huge fan of animal flesh to begin with and never really understood the appeal of fake meats.  I get that they can help with the transition to a vegetarian or vegan diet but why would anyone want something that reminded them of cow tush or chicken breast?  I love that there are burgers on the market that don’t taste like cow.  Sunshine Burgers makes a kick-ass medley of veggies (without loads of mushrooms – a common “replacement” to beef and a fungus I’m just not fond of) and mom turned me on to Trader Joe’s Masala burgers.  You won’t need any condiments…comes perfectly flavored and seasoned.

Remember the Lentils – Last but not least, I make sure to have a couple of Amy’s soups in my pantry…for days when I’m lagging with home-cooked meals.  Her lentil soup is my favorite for taste and for the nutritional punch I get from the lentils (protein and iron, baby!).

While my diet consists of veggies, fruits, nut butters and milks, brown rice, and lentils/beans and many of the products listed are “sometimes” foods (with exception to the chia and tea) they are worth the shout out for giving the vegan life that much more pizazz.

Hope you enjoyed this return to T2C! What tops your list of Incredible vegan food finds?

Carol's Gluten-Free Cupcakes, made with Carol's Amazing All Purpose Gluten-Free Flour

Carol is a food writer, cookbook author and television chef who celebrates the abundance of a gluten-free life through her popular website Simply…Gluten-free, gluten-free cooking segments on the nationally syndicated morning show Daytime and is the author of the bookSimply…Gluten-free Desserts which will be published by Thomas Dunne Books (Macmillan Press) sometime in 2010.

Yesterday I shared Part I of Carol Kicinski’s fabulous interview as part of the Careers in Holistic Health series. Read on for more great advice.

6. Would this career work well as a part time gig?

Yes, food writing can totally be a part time gig.  Even at my busiest I do other things.  I recently started a company selling a gluten-free flour product I developed.  So I do both.

7. In your opinion, is this a good career for a working mother?

It is not easy to make money being a food writer especially at first so if you need steady income fast then no.  However if you are passionate about food being a food writer fits in perfectly for a mother.

I work at home most of the time, when I want and around the needs of my family.  Sometimes I even work in my PJs!

8. Generally speaking, how is the earning potential?

This is so hard to answer.  I make money from food writing in various ways; through my blog, by freelancing and as a cookbook author.  I am still new to the “making money” part of this job but, like anything if you are willing to work and approach this as a business with professionalism, then you can make money.

9. Any words of wisdom for someone interested in following this path?

Do it because you love it not because you think it is a good way to make money.  The money will come but it is the passion that will get you to that point.

And as I mentioned earlier, be professional!  Think of food writing as a business even if you are not making moiney right off the bat.

Carol Working her Magic

10. Anything else you’d like us to know?

Starting my blog has opened doors for me I never dreamed of – I do regular gluten-free cooking segments on Daytime (a nationally sydicated morning show), I got my cookbook deal beacuse an editor saw my blog, I started producing my flour product (Carol’s Amazing All Purpose Gluten Free Flour) as a result of being unable to find a gluten free flour refined enough for the deeserts I was creating for my cookbook, I write for various publications and do speaking engagements.

As you can see, one thing sort of lead to another.  Be willing to take the journey.  While I do set goals for myself I also allow for the unexpected – sometimes the greatest opportunites come in a different form than one expected so be willing to look at all opportunities.

It also helps a lot to be kind and helpful to people.  You never know when someone you were kind and helpful to may just come up to you and say “I never forgot how nice you were, I want to give you this opportunity first…”

Ask questions and be willing to intern if applicable.  Most people are more than happy to share words of wisdom and advice on how todo what they do.  Ask, the worst that can happen is nothing.

Finally if you really want to be a food writer (or anything else for that matter) then just start doing it!  Start a blog, write for online information sites such as Devine Caroline ar Examiner.com.  If you are doing what you love then you will always be able to find a way to profit from it.  You may not be able to support yourself with your passion in the beginning but if you pursure what interets you, you will be happy and open to new things.  Keep your day job but work at your passion.

Carol Kicinski, Gluten-Free Food Writer

I am beyond excited to bring you today’s interview with the sublime Carol Kicinski. Carol and I connected via Twitter, and when I started this series, I couldn’t help but think how wonderful it would be if she would do an interview. Lucky me–and lucky you!–she graciously agreed. When Carol’s interview landed in my email, I was downright giddy. There aren’t a whole lot of gluten-free food writer role models out there, so Carol’s work means a lot to this gluten-free gastronome. I had to restrain myself from adding gleeful commentary after every answer; I’m sure Carol will inspire you just fine without my input.

1. What is the most rewarding aspect of this career?

I am doing what I am passionate about – I develop delicious gluten-free recipes, cook and write about gluten free living, plus I can help others by sharing the knowledge I have gained in being gluten free for over 15 years.  The bedrock of my food writing career is my blog Simply…Gluten-free.

2. What are the biggest drawbacks? What frustrates you about this work?

I always want to do things better – so sometimes I get frustrated that my photos didn’t turn out the way I wanted or I may have a great idea for a recipe and it just does not work.  So I can get temporarily frustrated but that also spurs me to do better.

3. What sort of training is required?

I have no formal training in anything.  I am a self taught cook, self taught photographer and self taught writer.

4. How did you know this career was right for you?

I was doing it for no money anyway!  When I started my first cookbook Simply …Gluten-free Desserts (coming out this year by Macmillian Press) I knew I was doing what I was born to do.  It was a huge amount of work and I loved every seconds of it.

5. Do you like the atmosphere created by most of your colleagues in the industry?

I love the community of food bloggers which I guess are my colleagues.  I can’t think of better people to be associatd with or to be in communication with.

[Editor's Note: I've decided to split these interviews into two parts. There's just way too much goodness to try to try to cram it into one post.]

Our pantry is teeming with lentils, chickpeas, quinoa, beans…you name it. We have oodles of healthy vegan protein, but 1) almost no time to cook and 2) a dearth of recipes. So I’m asking you: what are your favorite healthy, gluten-free, vegan recipes that will help me use up all this good stuff. (Pardon the mess…and summertime stash of Country Time Lemonade for Arnold Palmers.)

Here’s our pantry-cum-shoe-closet:

Oatmeal, chia seeds, chickpeas, adzuki beans, oh boy!

And one of our cupboards:

Quinoa, cornmeal, and oodles of spices.

Project numero uno:

Chickpeas galore simmering for a giant batch of delicious hummus.

And per the brilliant Voracious Vegan‘s suggestion, this will be happening soon, too:

Mediterranean Black Bean Quinoa Burgers with Red Onion Basil Aioli by the Voracious Vegan

(Of course, no bread for me.)

So, what say you? What recipes should make my must-cook list for these next seven weeks? I’m looking for healthy eats that will keep me going for these 75+ hour weeks, and can easily be made ahead in big batches as Sundays are the only time I really have to cook.

Can’t wait to see what you come up with!

At this point, I think I’ve got the diet part pretty much down (though I do still have to test my sensitivity to soy and corn when I reintroduce those after the program ends). No surprises here, but: fresh fruits, veggies, nuts, seeds, legumes, herbs and whole grains are all a-ok for me and my digestive system. I also realized with new understanding just how damaging sugar (Mom’s been telling me for at least a decade) and dairy are for me, and I don’t digest meat well, either. Gluten, as we well know, is my kryptonite, and you couldn’t pay me to ingest it at this point.

I think it’s important to not feel the need to be 100% perfect 100% of the time, though. Even Dr. Lipman says so! Seriously–it was one of the daily pulses: ease up. So, taking that advice, when we had our monthly TED talks evening over the weekend and a friend showed up with a delicious looking bottle of Montepulciano, I decided that I was going to give myself the OK to have a glass. Just one. And what happened as soon as I gave myself permission to do that? It lost the allure. I realized I cared more about feeling healthy than I did about sipping that robust 2007. Towards the end of the evening, I asked myself how much that glass of wine would have improved my experience if I’d had it earlier on. Would I still be enjoying the taste? Would I have been driven nuts by the fact that I couldn’t have a second? Would I have had a second or third? I realized that even if I enjoyed it while I was drinking it, the pleasure would soon be over.

Don’t get me wrong–I’m a big supporter of pleasure! Big time! But lately, feeling healthy and energetic is the real pleasure. Now that my tastebuds aren’t numbed by sugar and freaky oils and additives, fresh salad tastes really good. Long walks with friends leave me smiling for hours. The deep breaths and releases from yoga send me buzzing.

Which brings me to the part I really need to be working on. The food part, I get it. It’s the activity I need to work on. My darling man has been encouraging me to be more active since we met. And I really enjoy lots of physical activity. Hiking, kayaking, yoga, biking–all wonderful. I’ve definitely been better about physical activity since starting this program, but it’s going to be a while before I really make it a habit. I know the benefits, I have loads of inspiration, it’s just a matter of making time and getting off my butt.

And then there are days like yesterday and today when you just have to give in and accept defeat. I’m sick, my body aches and tummy’s funny and I feel like I’ve been run over by a truck. I’ve been spending a lot of quality time with my pajamas, tall glasses of water, and wonderful fella. I figure my body’s actually in a position to kick this bug quickly if I can keep giving it what it needs, so I’m trying to take it easy so I can get better. The universe must have heard my whining about having to go work this afternoon (truth be told, everyone must have. I pouted for at least an hour.), and just as I put on my coat, I got a message that my afternoon student wasn’t coming today! Oh hurrah! I stripped down and climbed back into my PJs in record time, grateful for this extra down time before my evening classes.

I am just over halfway through this Spent program, and I couldn’t be happier that I did this. I mean–WOW! But that’s for another post. One thing I’ve really been surprised by is how much delicious food I can still eat. At the moment, I’m sugar-free, booze-free, gluten-free, dairy-free, soy-free, corn-free, fake-food-free. So it’s oodles of fruits, veggies, whole grains, nuts, and seeds for me. I think these mushroom-quinoa stuffed bell peppers are one of the most satisfying and tasty meals I’ve had while doing this program. Because I live for leftovers, the recipe below yields about 10 servings. We ate them over the course of a week, and sometimes I just ate the stuffing by itself. As always, I don’t measure, so measurements are best guesses/general guidelines.

Ingredients

• 1.5 c. dry quinoa, cooked according to package directions
• 3 c. water (for quinoa)
• 1 pint mushrooms (I used baby king oyster, among others), diced
• 1 small onion, diced
• bell peppers, halved lengthwise, deveined and seeded*
• 2-3 tbsp olive oil

Procedure

1. Rinse quinoa thoroughly under cool water. Combine 1 part quinoa with 2 parts water in a saucepan. Bring to boil, cover and simmer until water is absorbed. (Essentially, if you can cook rice, you can cook quinoa.) Set aside.
2. Heat olive oil in a skillet, then sautee onion until translucent, about 5-7 minutes.
3. Add mushrooms to skillet over low heat, stirring frequently until they start to release some juices.
4. Fold onion and mushroom mix into the quinoa.
5. Stuff mixture into bell peppers and bake at 350F until the top browns slightly and the peppers begin to soften, approximately 25 minutes. (Please note–my oven is wonky, so cooking times tend to be off. Sorry guys!)

As always, these are gluten-free and vegan. If you have cheese-eating friends and family, I admit they taste delicious with some muenster melted on top, but I’m afraid that’s no longer an option for me. I’m eager to make my own nutritional yeast cheeze sauce for these sometime. If you try it, let me know what you think, and please put any suggestions in the comments.

*When I made the stuffing, I think it yielded about 10 servings, or 5 bell peppers’ worth. Again, if you run out of peppers, this is awesome on its own or as a side.

What? Very very white me might be able to make the greatest Korean soup of all time?

Fine, but they were going to have to tell me how to do it. Below is my extremely rough recipe. I am a notoriously lax when it comes to measuring, and I usually make this is giant batches, filling my soup pot to the brim. If you have any questions or need clarification, please leave a comment and I’ll do my best to help. If you get it right, you get to enjoy a great big bowl of awesome that looks something like this:

(Please note, this picture is from my first batch of soup, which used ddok (rice dumplings), pork, and inferior kimchi. The recipe below will look just about the same, but be healthier and more delicious. Win-win.)

Ingredients (all measurements are best guesses!)

• 1 bag moogeun kimchi* (It’s really hard to go wrong with the amount of kimchi you use, but I like a lot in mine. The bags I buy contain two medium sized heads of cabbage that have been fermented, which works well for a giant batch.)
• 1 tbsp diced ginger
• 1 onion, cut into quarters, then thin strips
• 5 cloves garlic, chopped
• 1 package of firm tofu, cubed
• 2 tbsp olive oil
• 1-2 bunches fresh Enoki mushrooms (but any mushroom will do)
• red pepper powder, to taste
• water (to cover)

Procedure (as best I can remember)

1. Lightly coat bottom of large soup pot with olive oil, then add garlic, onions, and ginger. Saute until onions become translucent.
2. Add mushrooms, and cook about 10 minutes, stirring frequently, until they start to release some juice
3. Add kimchi, sliced into strips (I just dump mine in and cut it with kitchen shears), and tofu
4. Cover with water and bring to a simmer. Add more water if you like more broth, less if you like a more stew-like soup. I usually cover with water until just about the top of my soup pot because I love the broth.
5. If you like extra spicy soup, add a bit of red pepper powder. Taste your kimchi before you do this, though, so you don’t have any unpleasant surprises. Kimchi can range from relatively mild to really stinkin’ spicy.
6. Cover soup and allow to simmer for at least an hour and a half.

Though this can be eaten right away, it’s best the next day after the flavors have really come together. Serve with a side of brown rice. This recipe is vegan and gluten free. (Celiacs, be sure to check your kimchi ingredients to make sure they didn’t cheat and use soy sauce. I’ve never had a problem, but it bears mentioning.)

Variations

• If you’re a pork-eater, add some squares of bacon or other sliced pork when you add the mushrooms. I admit, it adds some flavor, but the vegan version above leaves me perfectly satisified.
• For some really nice texture and as a nice counter to the spice, add a handful of ddok, sliced rice dumplings. (They’re the white oval things in the picture.) I love ddok, but it’s refined rice, so it’s a no-go for me these days.

*Moogeun kimchi is the really old fermented kimchi, and it’s by far the preferred type for this soup. Just ask for old kimchi or fermented kimchi at your Asian market.

(This is post #99, which means next post will introduce my very first giveaway! Be sure to check back for details!)