It happened to be my birthday weekend, which made the trip even more awesome. And again, so happy to have Andy in my life and to treat him to fun couple of days in return for treating me to great wine and occasional dinners out, as well as most of dinners made at his home on the weekend. Below is the front of the part of the hotel in which we stayed. I have never seen such great landscaping in my life as I saw in Carmel. All the flowers and plants just seem to love the cool (but not cold) climate.

Upon on our arrival, this spread of wine and cheese (from The Cheese Shop) was waiting for us (a $30 upgrade for hotel patrons), along with a lot of information about the hotel, and two passports for The Carmel Wine Walk by-the-Sea.

We also were treated to the Sunset Beach Package (available July-October 2013).

The Hofsas House Sunset Beach package Includes: Wood and starter for a 3 x 3 foot beach fire, Comfy oversized beach blankets to relax upon, all the fixings for s’mores including marshmallows, Hershey bars, graham crackers and long handled roasting sticks (for 10 people), and a safety flashlight.

Total cost for this upgrade is $60. Return the beach package tote bag and skewers and you will receive a $10 refund.  Beach fire must be ordered from the Hofsas House 24 hours in advance and subject to availability. This particular package can be booked through the Hofsas House concierge or if reserving online use Booking Code: HHSunset.

Speaking of upgrades, there are several at Hofsas House. Other packages available are:
1. In-room his and her couples massages starting at $160 for 45 minutes.
2. Hotel room decoration (for a special event: anniversary or birthday theme) for $75.
3. Beach fire setup including flowers, s’mores, blanket, flashlight and message in the sand for $139.
4. Golf add-ons (Hofsas has partnerships with 6 area courses) starting at $65 per person (including cart).
5. Two-for-one admission Monterey Bay Aquarium tickets.
6. Champagne and cheese pairing with Hofsas House engraved flutes.

Included with your stay at Hofsas House is a continental breakfast, abundant with fresh French Roast coffee, tea, juice, fruit and pastries from a neighborhood bakery. For those of you like myself who do not eat wheat, there is also fruit available. Most importantly, there is a refrigerator in your room, and you can pack necessary breakfast items. We brought a Tupperware container full of cantaloupe. Below is a picture of the lobby, warm and welcoming.

Below is a shot of the Brut Rosé from Caraccioli Cellars. We stopped at two wineries on the Carmel Wine Walk By-the-Sea and Caraccioli was one of them. If you’re lucky, a sweet young lady named Anyssa will wait on you. You can find them on Facebook here. And on twitter here.

The other tasting room, and actually part art gallery we stopped by was Figge Cellars. Along with superb wines, the tasting room was also a unique art gallery with pieces like the one below. You can find them on Facebook here and on Twitter here.

Each night we enjoyed dinner at local places: Mundaka (in downtown Carmel) and Fandango (in nearby Pacific Grove), but after each we retired to Hofsas.

In Carmel-by-the-Sea, the Theis family is celebrating six decades of European hospitality in this Bavarian-inspired Hofsas House Hotel.

The Hofsas House Hotel is within walking distance of everything Carmel has to offer, including a stunning beach, fine restaurants and shops, and the aforementioned wine tasting. It provides peaceful respite and European charm just minutes from Monterey, Pebble Beach, Big Sur and Pacific Grove. The Hofsas House’s 38 spacious, one-of-a-kind rooms boast European comfort and lovely views, not to mention amenities like fireplaces, private balconies, wet bars, kitchens and patios. Large suites provide the perfect stay for newlyweds and everyone else seeking an extra special getaway. Dutch doors in every room allow guests to welcome in the ocean air, and free WiFi enables them to stay connected if they wish.

The Hofsas House Hotel family works to ensure every visitor’s experience is special, striving to offer the highest quality personal services.  or the personalized concierge services for guests and their families, including their four-legged family members, who are welcome, as well. The pet fees are as follows: $25 fee per night for one dog, and $40 per night for two dogs. If you mention you would like the “Tail Wagging Package” you’ll get these items with your room upon arrival:
1. A Hofsas House dog frisbee
2. Special dog bed
3. Letter from the onsite pet concierge Cajun
4. Tips and recommendations for your four-legged friends stay
5. A Package of treats
6. Coastal Canine Magazine
7. A special amenity package from California Pup

Hofsas House Hotel is located on San Carlos Street, north of Fourth Avenue in Carmel-by-the-Sea. For more information, call (831) 624-2745 or visit www.hofsashouse.com. You can like them on Facebook here and follow them on twitter here.

I’d like to extend my gratitude to the Hofsas House Hotel for hosting us during our stay in Carmel and being a direct ambassador to the wineries and restaurants we visited during our stay.

Sunday morning, June 2nd, Andy ran the Lake Chabot Half Marathon. It’s worth noting because he finished 27th out of 179 runners, and it was trail run. (Meaning rather treacherous and very hilly at times).

Then we were off to Sonoma for a night’s stay at MacArthur Place Hotel. I was approached a few months ago via email to schedule a visit to this former 19th century estate just few blocks from Sonoma’s Historic Plaza. Now, MacArthur Place is a luxurious 64-room retreat and spa. I’m not kidding when I tell you: this place is magical.

Each of the Inn’s 64 rooms and suites are individually designed. Suites include special touches like fireplaces, original art, 2-person hydrotherapy tubs and patios or balconies that overlook the estate’s opulent gardens. The in-room shampoos and soaps are made locally with grapeseeds from neighboring vineyards, organic olive oil, lavender and rosemary.

These are beautifully appointed rooms, rich with woods and luxuriant bedding, some with outdoor showers, many with decks where you can sunbathe in privacy. Yes, please.

Upon check in (we stayed in the Azalea suite), I was greeted by a card and a box of chocolate truffles.

Here are some interior shots of our suite:

I was so excited when I saw the room. It also had a fireplace that could be seen from the huge tub/hot tub.

We decided to change into our swimsuits and enjoy the pool area before dinner. We brought a bottle of dry rosé and some plastic cups and laid out in the sun. It was heavenly. I thought about the fact that we had to check out the very next day and I became momentarily depressed!

Then it was off to Happy Hour, because Lord knows, I can’t miss complimentary wine. MacArthur Place offers a daily Happy Hour in the Library complete with good local wines and appetizers (cheese, fruit, and crackers) – just enough to get your appetite going for dinner. If you’re lucky, you’ll get Cynthia pouring your wine for you!!

Speaking of dinner, the Inn’s restaurant Saddles is housed in a century old barn that was designed to replicate the barn at Thomas Jefferson’s Monticello. Originally used to house prize Trotter horses and buggies, the Barn is now home to a top-of-the-line steakhouse featuring a wide selection of Prime, Grass Fed and Dry Aged Beef. After Happy Hour in the library, we headed to our room to gussy up again, and then we walked across the property to Saddles Steakhouse.

During that walk, I encountered the largest wall of jasmine I had ever seen! It’s just about my favorite thing that grows wild here in California.

Painting near the ceiling of Saddles Restaurant. So much attention to detail!

Just look at this starving man, ready to eat:
Though not gluten-free, we did try out the bread. Come on, it’s brioche, housemade, and comes with two different spreads. If you’re going to treat yourself, this is the time to do it!
Andy ordered the Oysters on the Half Shell with house mignonette, and I ordered the Chopped Iceberg Lettuce with bacon, tomatoes & a blue cheese dressing. My plan was to cut up my steak and eat it with the salad… BOOM! Steak salad with blue cheese!

All of the steaks at Saddles are aged a minimum of 21 days and are completely hormone & antibiotic free.

I ordered the 6 ounce Filet Mignon and Andy went with the Ribeye. We both ordered the complete dinner option with garlic mashed potatoes, market vegetables, wild mushrooms and a cabernet demi glace ($7 extra menu option, on which I recommend the splurge).

We enjoyed a 2010 Cline Mouvedre with our dinner.


The menu at Saddles offers desserts, but I had more wine and a box of truffles (if necessary) waiting for me back in the room.

The next morning, the treadmill was waiting for me. The gym at MacArthur Place is small, yet you can still get the job done. There’s an elliptical, a treadmill, a bike and some other standard gym equipment (weights, mats, etc.). You can also opt to run outside, like Andy did.

The grounds of MacArthur Park are particularly lovely. There are statues made from different mediums everywhere. One piece of giant artwork are these life-sized stone chess pieces sitting on a giant chess board.


MacArtur Park Hotel also offers complimentary continental breakfast (inside Saddles Restaurant) from 7am-10am. Andy and I were able to grab some fruit and a few other things before we checked out and headed back to Sacramento.
          

MacArthur Place Hotel is located at 29 E. MacArthur St in Sonoma, CA. You can find MacArthur Place Hotel on Facebook here. Thanks to MacArthur Place for hosting our stay! We’ll definitely return.

As of today, we have been a couple for 1 year and 7 months. We have both had struggles during this time, but somehow it has all worked out. We have so much in common, that it’s hard to pay attention to our differences. I think I can say that he loves me more than anyone ever has. That means a lot to me because I really don’t have anyone out here. I still can’t believe I met him because I was in the right place in the right time. I just wanted him to be my best friend immediately. I never thought that he would like me romantically.

But (for some reason) he did, and immediately spoke of taking me to Mexico for Thanksgiving last year. I laughed about it, not taking him seriously… doubting our romance would last that far into the year…not because of him necessarily…but because of me and how complicated I can be…

And then Thanksgiving 2012 came around and I had my passport (brand new, especially for this trip!) and off we went. For four days, we ate and drank and exercised and slept. And didn’t have to be anywhere for anyone at any time. And it was amazing. And somehow a lot of my high school Spanish came back to me. Especially the food stuff. I loved reading menus the most. My favorite restaurant in Ixtapa is called La Gloria del Infierno, The Glory of Hell. During our time in Ixtapa, we also dined at La Malinche…which happens to have a Facebook page!

We stayed at a hotel called Capella, located in Ixtapa (Facebook page here, twitter page here), far removed from the downtown area and restaurants. Almost isolated from everything. Um, P.S.: it’s built into the side of a cliff! It was the most romantic place I have ever been. And for the first time, we were outside of all the stresses of daily life and we got to be ourselves. And that’s when I knew I didn’t even want to ever be without him. ¡La mejor semana de mi vida! The pictures above are from the trip, but they just don’t do the place justice. This is a place you have to see for yourself to believe.

Happy Wednesday! I thought I would quickly share with you a few desserts I brought with me to a party last night. I know, the whole chocolate covered bacon is passé, but I’ve been putting bacon where it doesn’t belong (tee hee) SINCE JUNE 2009… Anyway, here’s what I’ve got:

“Suit and Ties” (Black Tie Bacon Wrapped Dates with Pistachio and Chocolate Chip Filling):
Pit some Mehjool dates (one per person you would like to serve), stuff with pistachio butter (1 cup ground pistachios with 1 Tbs coconut oil) and mini chocolate chips. Roll in bacon. Bake at 350°F until bacon is brown and crispy. Dip in white and dark melted chocolate or simply drizzle with melted chocolate. Voilà!

Cookie Dough Bites:
Make the recipe for Gluten Free Cookie Dough. You can substitute mini-chocolate chips for added cute factor. Roll the dough into bite sized pieces, dip in melted chocolate.

I’ll be doing a live cooking demo with Andy at the California State Fair this year: Saturday, July 27th at 7pm!! Any requests? What would you like to see Paleo-ized?

Today, I would like to share with you a new snack item sent to me by Setton Farms: Setton Farms Pistachio Chewy Bites. It’s got two of my very favorite ingredients: pistachios and cranberries. The pistachios used in the Chewy Bites are grown right in the heart of California’s central valley (San Joaquin), and Setton attends to each detail of growing, harvesting, processing the pistachios.

Setton Farms Pistachio Chewy Bites provide healthy snack lovers the amazing benefits of pistachios, cranberries and agave nectar in a delicious bite size bar. Pistachio Chewy Bites are heart healthy, 100% all natural, gluten and dairy free, low in sodium, GMO free, vegan and a great protein snack on the go. They also have no cholesterol, zero trans-fat and are a good source of dietary fiber. Each bar is about 100 calories. They’re also great before or after a race!

Do you want to try Setton Farms Pistachio Chewy Bites for FREE? Enter to win a 16-pack bag by clicking the link below!

ENTER HERE!!

You can find Setton Farms Pistachio Chewy Bites on Facebook here.

Celiac disease is an autoimmune disorder triggered by the ingestion of gluten, a protein found in wheat, barley and rye.  An estimated 1 in 141 Americans has celiac disease, yet 83% of those who have it are either undiagnosed or misdiagnosed.

Non-celiac gluten sensitivity (also known as NCGS or gluten sensitivity) is a non-specific immune response to gluten that presents with symptoms similar to celiac disease. Non-celiac gluten sensitivity does not result in damage to the intestine, according to preliminary research. It is estimated that about 6% of the population has this condition.  Researchers don’t fully understand the long-term effects of non-celiac gluten sensitivity, but a strict, lifelong gluten-free diet is the current recommended treatment.

The demand for gluten-free food has skyrocketed in the past few years, I think as a result of more being discovered about Celiac’s and NCGS. Also, many diets have shown increased weight-loss results by cutting back on wheat or cutting grains out altogether (as we do in the Paleo diet). Let’s face it. It’s hip to be gluten-free, and if you manufacture a product that contains wheat, it’s a great idea to have a gluten-free alternative.

Also, I am of the belief that eating rice is ok in moderation or as a treat. Andy and I might eat at a sushi restaurant once every couple of months, and sometimes we eat rolls/dishes with rice in them and sometimes not. I wanted to showcase a variety of dishes with and without rice, even if not completely Paleo.

I sat down with the Executive Chef of Mikuni (Midtown), Daniel Schmoock (who is heading off to Japan this weekend to keep up-to-date on the latest food trends happening in the Far East) to talk about the gluten-free menu and its development. Chef Daniel has been with Mikuni’s for about 15 years and began his tenure with the restaurant group at the Fair Oaks location.

It turns out the gluten-free menu was born from customer demand and a rather lagging economy. The challenge was to make the menu interesting and fun like some of the unique rolls on the established Mikuni menus. A lot of those rolls contain gluten because they have tempura shrimp or vegetables in them. Chef Daniel told me it was also tricky because some of the ingredients used in a normal menu (such us the fish roe or tobiko) had been cured in soy sauce that contains gluten, making the ingredient unsuitable for use in a gluten-free menu. One contaminated ingredient spoils the whole dish. Chef Daniel also commented on the labels of some imported products (frequently used in restaurants) stating that some ingredients are not always entirely listed.

Before our chat was over, he recommended a few of his favorite dishes on the gluten-free menu–The Aerojet Roll and the Gluten-Free Kyushu Hamachi–for us to try first.

The Gluten-Free Kyushu Hamachi is Yellowtail sashimi, minced garlic, thinly sliced jalapeños and a special gluten-free citrus sauce.

Andy and I decided on a few other items and a bottle of Sonoma-Cutrer Chardonnay to celebrate #Chardonnay Day

Our server recommended the Gluten Free Black and White (pictured above): Lightly seared, buttery Albacore tuna toro (belly), topped with thinly sliced jalapeños, gluten-free citrus sauce and sesame seeds.

Probably the most Paleo item on the menu: the Gluten-Free Sea Steak: Seared rare tuna in Mikuni shichimi gluten-free soy dressing on top of daikon radish with sesame seeds. I could probably eat this “allday errrday” and not tire of it.

I ordered this roll, the traditional Tekka Maki (tuna roll) because it’s on the regular menu, too. And, it’s just plain good.

For our last dish, we ordered the Gluten-Free 3 Roll. There’s ebi, fresh salmon, hamachi, tuna, and a little wasabi inside a soy wrap. This was my favorite dish besides the Sea Steak!

There are several other creations on the menu including nigiri and sashimi options, a few other rolls (1,2, and 4 in addition to the #3 we tried) as well as a few salads, gluten-free miso soup and there are non-raw options like Gluten-Free Shioyaki Salmon, Teriyaki Salmon, Teriyaki Chicken and Teriyaki Beef.

On June 1st, the “Oh Snap, Let’s Eat! Mikuni Photo-a-Day Instagram Contest” begins. Each day of June, there will be a theme (like “This is How I Roll” or “Chop it Like it’s Hot”) and a daily prize. To enter, you’ll need to follow @mikunisushi on Instagram and post a photo that best represents the theme of the day with the #mikuniexposed hashtag and mention @mikunisushi. There are no limits to the number of entries per day and you can be as creative as you like!

I also wanted to point out that Mikuni even offers a Karui (Lite) Menu featuring Mikuni dishes that are 500 calories or less, but are not necessarily gluten-free. It’s great to have so many choices. I love it that I could go to Mikuni and splurge with a deep-fried creation on a special occasion (like the recent Here We Stay roll), or just keep it lean on a normal day.

You can find Mikuni on Facebook here and on twitter here. Thanks to Mikuni Midtown for the inside scoop on the gluten-free menu and thanks to Chef Daniel for taking time out to sit down with us before our meal.

Even a year ago I never thought I would be the first female across the finish line at a 5K. Or at any race for that matter.

See, I’m a TREADMILL runner. I only started road racing competitively back in May of 2011 (before then it was just a few fun runs here and there). The Hot Pink 5K in Roseville was the first race I remember really trying to run fast. My time was 25:55. And then, I met a real runner (who would quickly become my boyfriend), and oh Lord, did I have something to prove!

The next 5K I ran, I got a race comp in exchange for advertising. It was the Race for Awareness 5K in Lodi. I improved my time by a whole minute (24:55)! Yes, I admit I ran 20 seconds faster per mile just to impress a man. But, I am more of a long distance runner, and I don’t have a lot of natural speed. I am more like a stubborn determined freight train. Still, my confidence grows with almost every race I run, and I am getting faster. Part of this is honing skills, but I think more of it is just knowing I can do it.

I ran the Carlsbad 5000 in 2012 and my time was 24:59. I was encouraged because the course is a lot more challenging, and I knew the 24:59 would have been worth a 24:50 or so on a flat course. I chose to run the Zoo Zoom 10K after Carlsbad, and my time was 50:31. This is my standing PR for a 10K. I am intimidated to try and best it.

In the fall, I joined the River City Rebels, and I ran their annual Cross Country race “The Rebel Rebellion 5K”. My time on that course was 25:32. It was my first cross country race and one of the first times I felt like a REAL runner. I felt like my ancestors (I am 1/8 Cherokee Indian) running in the wild. The course is rocky and hilly, and the hills are quite steep. I was running with some really fast women: Jaymee Marty, Krystal Buck, Carol Parise, and some of my new teammates Samantha Lawler, Lori Wray and Karen Jeffers (currently the fastest woman on our team). That day, all I wanted was not to suck or come in last place. I didn’t do either.

PS: It’s a great race and I highly recommend you join us for the next one. There is also people’s race for all speeds and fitness levels.

Then last December, I ran the Woodland Holiday Mile, and my time was 7:25. This is not at all an elite time, but this is amazing for someone who used to run a 9 or 10 minute mile at maximum speed. I won 3rd female overall at the race, and my confidence level was boosted so much that I signed up for a race the very next day. The Fit for Girls 5K. I just HAD to try and beat my 24:55 road PR. I improved my time to 24:32 and I won 3rd in my division. I couldn’t believe I was earning things other than finisher’s medals. Surreal.

So, I waited until this month to try and PR again with the Girls on the Run 5K. The conditions were perfect. The race is exactly 1.4 miles from my house, giving me a great little warmup run on my way to the starting line. Looking around at everyone, I never imagined the outcome of the race. Once the race began, all I could think of was Andy telling me to go out fast and that I needed a 7:50 mile. I think I might have run a 7:35 or 7:40. All I knew was that there were only 5 people ahead of me and I could actually see the cyclists. Whaa?

Now, I am sure it was perfectly strange for the kids ahead of me (I’m guessing their ages here, but an 11 year old girl, an 8 year old girl and a seven year old little boy) to have a 35 year OLD lady huffing and puffing behind them. Especially the little boy, who looked back at me strangely and every time I would try to pass him, would cleverly cut me off and keep his lead by a few feet. The other two people ahead of me were: a woman who was pacing the 11 year old (who probably would have beaten me by at least a minute had she not been running for and with the little girl–I’m not sure), and a guy in this 20s who was in the lead for most of the race.

The most surprising part of the race came at around the 2nd mile when the lead runner started walking or perhaps had some sort of shoe malfunction (I’m really not sure what happened) and I FINALLY passed those kids (all three of them, and the pacer). I took the LEAD, and held onto it for at least a 1/4 of a mile. I don’t want to exaggerate, but it felt like longer. Of course, every second of a 5K can feel like an eternity. But, every time I felt like I wanted to slow down, I heard Andy in my head yelling, “If you don’t feel like you’re dying, you’re not running hard enough!!” Well OK then! The cyclists were getting a kick out of me, I think. This short little choo-choo train huffing and wheezing and puffing, running for dear life. Like, “you’re being chased by a knife-wielding lunatic” dear life. Andy says that’s what it feels like when you’re in the lead. Also, never look back!

It was fun for a while, but I was passed by the guy who had previously been in the lead the whole time, and another guy in his twenties. I had no illusions of winning the race, but we were almost 2.75 miles in and it hit me that I could actually be the first female across and win the award. At this point one of the two cyclists stopped to wait for the runners who were behind us, and the other cyclist kept going to lead us home. As I passed about the 3 mile mark, I heard a girl cheering, “Looks like you’re gonna get third!” I was encouraged by this at a time when I was almost out of gas. I looked at the clock and it said “23:59″. I was hoping to break 24 minutes, but I wasn’t crushed I didn’t make it. I knew I was going to PR again, and be the first female across the line, and that was enough for me!

As I finished, I looked at the clock and it said “24:18″. Mission accomplished! One of the race volunteers handed me an award. It was a $50 gift card for Athleta. Wow. Stubbornness Hard work really does pay off.

I think the shoes (pictured above) I decided to test out that day (Skechers GOrun) helped me take 5 seconds off my total time. They were sent to me from Skechers through the River City Rebels. I was really able to push off every stride and propel myself a tiny bit further. So, a big thanks to Skechers for the shoes. I plan on running my next road mile in them as well.

Well, I got the celebrity treatment from Andy that day. He opened a special bottle of bubbly to celebrate my win, and made scallops for dinner (so the pictures of him and the wine above are from that). Swanky! I need to win more often! LOL. Love that guy.

The truth is, I may never win a race again, but the importance of it all to me is how far I have come, and I know I’m going to get even faster. And if I can do it, you can do it, too!

The Girls on the Run of Greater Sacramento‘s 3^rd annual 5k spring race was held last Saturday at North Natomas Regional Park. Girls on the Run of Greater Sacramento, a registered 501(c)3 non-profit organization, which currently serves over 600 girls throughout Sacramento, Natomas, El Dorado Hills, Elk Grove, Folsom, Rocklin, Roseville and Yolo County. The mission of Girls on the Run is to inspire girls to be joyful, healthy and confident using a fun, experience-based curriculum which creatively integrates running.

Girls on the Run of Greater Sacramento is a curriculum based youth sports program for girls in grades 3-8. The program stresses the importance of equally developing the emotional, mental, social and physical aspects of each girl. The curriculum encourages independent thinking, healthy group dynamics and problem solving and emphasizes the importance of making healthy choices.  The girls, led by trained coaches and volunteers, meet two times per week for 12 weeks every spring and fall. The goal of the program is to foster a respect for healthy living while celebrating each girl.  Every practice focuses on fitness, character development, positive reinforcement of each individual child, and having fun, while training each girl to run a 5K. Each of GOTR’s 12-week seasons culminate in a 5K run where parents, coaches, teachers, families and friends gather to celebrate and support the girls who, for many, are running their first 5K.

Interested in running or volunteering? Visit www.gotrsac.org site to learn more about the Girls on the Run organization! You can find Girls on the Run Sacramento on Facebook here.

LUNA is graciously sponsoring this Gluten-Free LUNA Protein Bars Giveaway through my website/Facebook page! You can enter to win 3 boxes (36 bars) of your favorite flavors shipped directly to your door!
ENTER NOW.

Also, you can enter to win a stocked vending machine in your office loaded with LUNA Protein bars (for 6 months!!) over on their Facebook page here.

Food. It can bring people together. Or, it can set them apart. In my case, it was the latter.

Last December, I accepted a position with a PR firm in downtown Sacramento. It was one of the happiest days of my professional life. I had dreamed of working there for such a long time. Finally, it seemed I would be able to make decent money, pay my parents the remainder of what they loaned me a few years ago, pay down credit cards, pay off my school loan and most of all, fix up my condominium which despite being livable, was still quite dilapidated from being flooded two summers ago.

I hit the ground running, working on formatting a proposal that would be a key factor in the company’s win of a bid to do business with a certain Department of the State of California. I was in the office quite a lot (leading up to and right after Christmas) working 9-10 hours a day, making sure my work was accurate and completed by the designated deadlines.

To meet my deadlines and take time to check my work, I would often work through standard lunchtimes (when everyone else would go out to eat). I did this for many reasons: 1. I didn’t eat out for lunch because it saved me a ton of money. 2. I got a lot more work done when there were fewer interruptions and less noise. 3. I don’t really eat lunch, so why would I start going out for lunch?

Of course, just to be social and to get to know my coworkers a little more, I made it a point (especially in the beginning) to go with “the team” for lunch once a week (usually on Fridays, despite the fact I really couldn’t afford the extra $50-60 a month to do so). It was then I discovered I got along better with the guys on my “team”. It seemed like I was always sitting across from the women in my department. Still, I tried to be friendly towards them (despite my almost painful shyness), and I tried not to think about it too much. I just wanted to fit in.

I’m not sure what happened after the holiday, other than when I was asked about my diet, I responded that I had cut out flour, sugar, and most daily since March of 2011. I have to also say that other than on this website, I really don’t talk about Paleo that much (unless I am asked). I really don’t care what anyone else eats. Really, I don’t. Like any normal office setting, (especially a PR company) it was typical for the break room to be wallpapered with bagels, muffins, donuts, cookies, et cetera (if it had wheat in it was on the table). There was always an excuse for constant eating. And pressure to eat constantly. It was always someone’s birthday or anniversary, or a client that was coming in (so we had to have food for them), or a client that brought something in for us.

I was not there to eat, I was there to work. Don’t get me wrong. I LOVE to eat. I just like to eat after my work is done. And, I would rather eat with my loved one. I don’t like to cram in errands and a sandwich in my mush in a hour time frame. In January, I treated my coworkers with some fun food samples from the Fancy Food Show, and again in February, I brought in a slew more from the Gluten Free Expo. And, I wasn’t really there to make friends, though I did respect my colleagues and definitely wanted them to like me. But, again, I was there to work and make money.

The donut and cake food frenzy continued past the holidays and I would always say “No, thank you.” or “None for me, thanks.” Maybe it was just too weird for people in the office. I could feel the awkwardness at times, but tried to overlook it. Besides, I thought I was safe because the HR department had set an appointment with me to receive benefits, and they had just placed me in the Business Journal’s People on the Move Section on January 24th! I was a PART of this company! I felt comfortable enough to wear some different hairstyles around the office, and I finally let my condition (alopecia) be known to a few people in the office. So, looking back, I’m not sure if it was my diet or my baldness that did me in…

Or maybe it was the day I went down to the second floor to get information on choosing medical, eye and dental insurance as well as other benefits in the human resources office, and I was accidentally handed a spreadsheet with a list of all the company employees (including the partners) and their salaries on it. I have to admit I stared at the sheet a few minutes before I even realized what it was… then I handed the paper back to the HR person and said, “I don’t think you intended for me to have this.” Yes, I am sure that didn’t help my cause either.

Then, on Valentine’s Day, Andy sent me a card about the size of Vermont, and a dozen red roses from Relles. I don’t think it helped my popularity either, but it sure did make me feel special. It’s so important in life to have a supportive partner. Especially when eating a certain way. And, especially when I lost a job I loved and worked so hard for, just short of three months after it started. On the day after Valentine’s Day, I was called down to the Human Resources office around mid-morning. My department director and the HR director were seated in her office. Within minutes, I was being escorted out. I was shocked and scared. Most of all, I didn’t know how I was going to tell Andy. I didn’t want him to be disappointed in me or think ill of me. My heart ached for explanation, and all they would tell me was, “It just wasn’t a good fit.” They must’ve really wanted rid of me because she practically walked me through how I could apply for unemployment that very morning and “it would be no problem” getting it. Huh?

So, I’ll never really know what it was. I am pretty certain one of the women in my department had it out for me (simply because she didn’t like me) and complained until I was gone. But I do know this: I was judged by my lifestyle and rubbed out. And maybe it was just everything combined about me that made me an outcast. And, sometimes people just suck.

I was never going to write about any of this because I was too embarrassed and to be honest, it’s still rather painful to think about (and actually pretty messed up that something like this could happen). That being said, I believe everything happens for a reason…LOL, though I am still trying to figure out what The Man upstairs has in store for me next. When LUNA contacted me about their latest promotion and the gluten-free bars, telling my latest debacle became somewhat dutiful.

Since gluten free snacking at work can be such a challenge (especially if people think you’re a freak for not eating wheat), LUNA wants to help you practice healthy workplace snacking with the “Feed Your Strength…At Work!” Facebook contest. Through June 30th, visit LUNA’s Facebook page and share how your office practices healthy habits and you’ll be entered to win a stocked vending machine full of delicious LUNA snacks including LUNA Protein- a great gluten free snack option that comes in five delicious flavors (Chocolate, Chocolate Cherry Almond, Chocolate Peanut Butter, Cookie Dough and Mint Chocolate Chip) and has 12 grams of filling protein per serving so that you can do your best at work. The bars are quite delicious, however, they do not protect you from a knife in your back! My favorite is the Cookie Dough, as I have been on quite the cookie dough crack habit lately.

Two winners will receive:
1. A vending machine at their workplace stocked with LUNA bars for six months.
2. Six nutrition sessions with a LUNA nutritionist.

Enter by June 30th, 5pm EST. You can visit the LUNA Facebook page here and follow them on twitter here.

This week, you can enter to win 3 boxes of LUNA Protein bars, any flavor of your choice. Click here to enter the giveaway!!

Note: I realize that LUNA Protein bars are not Paleo, but I support healthier gluten-free products that would be of particular interest to athletes (especially runners).

As always, it’s one GIANT PARTY in Old Sacramento and surrounding hotel ballrooms pulsing with the rhythms of jazz, swing, blues, zydeco, rockabilly, bluegrass, Latin music and more. There will be dancing in the streets! Music will be running morning, noon, and midnight. There will be specialty concerts and events, like the Saturday Parade, evening lineups of dance and party bands, and a Memorial Day Salute to Service. They’ll also have world class music groups that you don’t want to miss. There’s plenty to do all weekend long. Here’s a link to the full schedule of performers.

NOTE: the PARADE takes place on SATURDAY at 10 a.m. this year. Also, bring the KIDS! FREE admission for those 12 and younger. There’s a FREE SHUTTLE between venues for festival goers.

Along with traditional favorites and festival mainstays, the 2013 Sacramento Music Festival will feature: Los Lobos, Kenny Wayne Shepherd Band, Ben Taylor, The Blasters, John Lee Hooker, Jr., The James Hunter Six,Wanda Jackson, Dan Hicks & The Hot Licks, Jimmy Pailer, Johnny “Guitar” Knox and the Beer Dawgs.

I am personally most excited to see Sister Swing and Mick Martin and the Blues Rockers!!

You can visit the website to find information on tickets, music schedule (posted in April), Special Events, food vendors, maps, hotels, venues, travel, and more. http://www.sacmusicfest.com/  You can find the Sacramento Music Festival on Facebook here and follow it on twitter here!

You can buy tickets (ranging from single day to all access weekend pass) here.

Sometimes you just need to eat a pizza. Like, damn.

The crust for this pizza was made with Bella Gluten-Free Pizza Dough, Rolls and Focaccia Mix,  which contains rice flour, potato starch, sorghum flour, tapioca flour and xanthan gum, so it’s not Paleo, but is a much healthier wheat crust alternative. It gives the crust such a close-to-the-real-thing texture, but you can omit the mix and just use cauliflower and cheese and eggs, but like… it just won’t be very close to real CRUSTY goodness.

But this will:

Crust:
1/2 package Bella Gluten-Free Pizza Dough, Rolls and Focaccia Mix
5 eggs
1 head cauliflower
1 tsp salt
1/4 cup of shredded parmesan cheese

Line a pizza pan with parchment paper and preheat oven to 385°F.

Follow Bella Gluten-Free Pizza Dough package directions for 1/2 the package. Steam cauliflower in the microwave until it is “falling apart” tender. Allow to cool. Pulse the cooled cauliflower in your food processor with the rest of the ingredients until they are well combined.

Spread onto lined pizza pan and place in oven to bake until raised and slightly browned. Meanwhile, prepare the BBQ sauce! When your crust does become slightly browned, you will want to remove from oven, but keep oven on, as you will be using it again to bake the pizza after you top the crust.

Now make the BBQ Sauce!

BBQ Sauce Ingredients (adapted from Mark’s Daily Apple BBQ Sauce Recipe):
1/3 cup (about 3 ounces) tomato paste
1/2 cup tomato sauce
1/2 – 1 teaspoon hot sauce
1 – 2 tablespoons honey
2 – 3 tablespoons apple cider vinegar
1/2 teaspoon Colman’s mustard
2 tablespoons water
1⁄4 teaspoon ground allspice
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground black pepper
1⁄2 teaspoon chili powder
1⁄2 teaspoon paprika
1/2 teaspoon onion powder

In a small bowl mix together tomato paste, butter, hot sauce, honey, vinegar, mustard and water. In another small bowl mix together allspice, cinnamon, pepper, chili powder, paprika and onion powder. Mix the spices in with the wet ingredients. OK. There you go.

Spread on half baked pizza crust and then top with your favorite toppings. This time, I did mushrooms, onions, and chicken (tossed in a little of the BBQ sauce and whatnot).
Then bake until it’s all browned and bubbly like. Come on, I know you have enough common sense to figure it out! xoxo

Drink some fine Milan Ruz with the pizza! Cheers!