"Gluten Free Rockin' on the Road" Guest Blog by Darius Lux

When first approached about someone being a guest on my blog I was hesitant but then after reading this story I thought that it might help someone else in the gluten free community and after all that's what I'm here for. I hope you enjoy!

What could be less rock n roll than dietary considerations?! - haha - and yet here we are in 2012, looking back on the ashes of the last few decades of rock decadence and it would seem some could have benefited well from healthier habits. A few years back I would gladly eat and drink anything put in front of me - it was ALL good. Recently tho, I have had to dig a little deeper and come up with some solutions in order to stay on point (rockin on stage is very athletic).
As I found glutens affecting me adversely over the last few years, I even wound up reflecting on it on my current record: "Time Is Now" -  in the song "No Problem" - "What do you eat and what do you think, how do you feel and what did you drink?"

If you're reading this post you probably know what glutens are and the negative impacts of bloating, decreased energy etc. Traveling thru your own hometown can be difficult enough let alone being on the road from gig to gig. Add to this that most of the time you are relying on people's hospitality and the last thing you wanna do is start complaining...but....as most gluten-sensitive people know - you gotta do what you gotta do! Funnily enough, glutenous foods are not hard to give away - by handing off bread, cake and donuts, I'll tend to make new friends rather than lose them. I also make a point to  be very clear in thanking them for what I am able to eat, which is usually something, however small.

In general, I try to make sure in advance that trigger foods are not being made for me. Outside of that you just have to get good at knowing where to go to get what you need. Tacos (made from corn) are always reliable and very widely available. If possible, I seek out Japanese, Thai and/or East Indian food since it is more rice-based than bread. Most important is keeping some staples on me - ahi/salmon jerky for protein (goes a long way), potato chips, nuts and dried fruit for carbs/energy, and whatever fresh fruit I can get a hold of - apples are great and travel well.

When it comes to the actual night of the gig, beer is a big glutenous no-no, but wine and spirits are fine and keep the rock n roll persona intact. Being gluten free is a challenge and I'm sure I have gone down in the estimation of some of my hardcore musical comrades but at the end of the day all that matters when I plug in onstage is that I give 100% and that's about feeling as good as possible - my lasting hope is that the show makes everything alright!

By: Darius Lux

To find out more about Darius and his music you can click HERE.


Thanks for stopping by y'all and please come again soon!

Spicing up the old!

We have taken a couple of trips before the farming began in full force. I want to share with you what we've been up too.

First we went to New Orleans to just get away. We love the history and Food of New Orleans. I know some just see the evil there but since I have lived and worked among the less fortunate I just those involved in the evil as souls that God loves. Really my heart breaks at some of the things you see walking down the streets of New Orleans.

While there I literally got addicted to one of the candy shops, "Mister Apple"! If you have never visited this wonderful shop you have to do so the next time you are in town. Honey took me three times and each time I bought something, I even bought apples and brought them home with me for later. If I was ever featured on "The Best Thing I Ever Ate" I think this is what it would be. So PLEASE just go to Mister Apple and try it! Of the few I tried this was my favorite, I think they call it the "Deluxe Chocolate".

Since returning home we have started farming in full force. I've been hone a lone or until late at night a lot and have not been in the mood to cook anything new. Here are some of the things that I have cooked and just spiced them up a little.

 The other morning I was craving the "Cream Cheese Pancakes" that I have made several times before. This time I spread several with peanut butter and topped them with honey. Mmmm I can't express how good they were I could have easily eaten another batch but I would not allow myself to cook more.

I made my "Salmon with A Yellow Pepper Jelly Glaze" last night but used Pineapple preserves. Oh man it was great! NO leftovers of this.

Since this is Honey's birthday week I also made some "Shortbread Cookies" from a Bob's Red Mill mix that I had on hand. I didn't really feel we would enjoy these by themselves but I had some fresh fruit so I made a big bowl of fruit with a powdered sugar glaze and then topped it with whipped cream to serve along with the cookies. It was great and the cookies are good right by themselves, with a cup of coffee of course!

Don't be afraid to branch out in your cooking, try new things, you'll be amazed at what you come up with.

That's about all for now, I just wanted you to know that I'm still alive and kicking!

 Thanks for stopping by y'all and please come again soon!

Health Update

I haven't posted anything in a while but to be honest Honey is away at the farms and I hate cooking for one person. Maybe when he's home for a while I'll get around to a new recipe for you but in the meantime review the things I have out there they are sooo good. You can find them here on my blog or on Pinterest.

So I was thinking many of you may have never read how I came to be gluten free.

An update: before you read my story. I am having less and less environmental allergy problems it is not that I have no problems but through the years I am learning to control them better. Being married to a farmer I have found that if he'll take his dirty clothes off as soon as he gets home and put them in the washer right away I have less headaches. Also I try to watch and keep papers, magazines etc put away and all garbage cans that contain papers emptied. If I see a sign of dust on floors or furniture I take care of it right away too. This is just a few of the little things I have found through the years.

So if you have never read my story and would like to do so click HERE!

I hope you are having a great summer, we have begun to harvest so our playing is totally over!

Thanks for stopping by y'all and please come again soon!

Gluten Free Mexican Casserole

Since getting back from my trip I have cooked very little. Honey has been so generous in taking me out or eating something quick so that I could rest and catch up on my housework. Then our younger children and their two babies came for a visit for a few days and we just relaxed and enjoyed our time with them. The rain we have been having has allowed for even Honey to catch up on his rest.

Friday night I decided to make a meal in one and what better thing than a Mexican Casserole. It turned out wonderful and this is what I did!

Mexican Casserole

Ingredients:

•     2 lbs ground beef
•     1 (10 oz) can diced tomatoes
•     1 (8 oz) jar taco sauce
•     1/4 cup salsa (pick the amount of heat you want
•     1 TBLS GF taco seasoning
•     Salt to taste
•     1 (16 oz) can refried beans
•     8-10 corn tortillas
•     9 ounces shredded Sharp Cheddar Cheese

Directions:
    1.    Preheat oven to 350 degrees F.
    2.    In a large skillet over medium heat, saute the ground beef until good and brown. Drain any excess fat. Mix in the diced tomato, taco sauce, salsa, and taco seasoning and salt to taste. Stir mixture thoroughly, reduce heat to low, and let simmer for 15-20 minutes.
    3.    Spread 1/3 of the meat mixture on the bottom of a 9x13-inch baking pan. Spread some refried beans onto each corn tortilla. Place on top of meat mixture, bean side down. Cut the tortillas to fit the pan and cover the meat mixture, if necessary.
    4.    Sprinkle with some cheese, top with 1/3 meat mixture. Repeat layer of bean smothered corn tortillas.
    5.    Top with remaining meat mixture and cheese.
    6.    Cover with foil & bake in preheated oven for about 30 minutes. Remove foil & broil until cheese is bubbling & brown. Top with your favorite toppings, like lettuce, sour cream, salsa, tomatoes, onion greens, black olives, etc.


Thanks for stopping by y'all and please come again soon!