I spent four years (my college career) living in the beautiful city of Santa Fe, and I married a local boy so I would have a reason to go back. (I kid! Mostly…) I adore northern New Mexico for its landscape, its people and ESPECIALLY its food.

And finding good New Mexican food outside of New Mexico is like looking for Tex Mex in New York, or New York pizza in Denver… Many come close, but none quite hits the mark.

Until now!

Someone who reads my column in Yellow Scene Magazine suggested I check out a new restaurant in Longmont called Antonio’s for some excellent Mexican food, and then she said the magic words: “They have another restaurant in Taos.”

Well, any restaurant that can make it in Taos is welcome in Longmont as far as I’m concerned, so I was excited to try it. The next time I was up in the area, that was all the excuse I needed to try it.

And I’m SO GLAD I did!

First, they make table-side guacamole. Let them doctor it up with add-ins like tomatoes, cilantro, onions and jalapeños, or go minimalist with just a touch of garlic and lime. Either way, my toddler will demonstrate the best way to eat it:

Guacamole is good, but the revelation for me was the red chile.

Oh, lordy.  The red chile…

Here’s the thing: I’ve always been a green chile kind of girl. I had a bad first experience with red chile so bitter and hot I couldn’t eat it, and I’ve been wary of it ever since.  Even most of the really mild, canned kinds you can find taste bitter to me, but sometimes I do get a craving for classic cheese enchiladas with red chile.

I ordered the cheese enchiladas at Antonio’s and it was like a heavenly choir of red chiles burst onto my taste buds.  This, I thought, is what red chile should taste like—or, at least, it’s what I always dreamed it should taste like, with the rich complex flavors of the dried, red New Mexico chiles coming through, but without the bitterness or the overpowering heat that had driven me away in the past.

I scraped up every last drop of it from my plate.  Forget everything else.  This was the real deal.

So much so that when I hauled my husband and daughter back up there (it’s nearly an hour from our house), I ordered red chile again, this time over chiles rellenos (dipped in a light batter and fried, not wrapped in an egg roll wrapper as you often find in Colorado) with astonishingly tender carne asada on the side.  It was the evening’s special and easily big enough to feed two.

Hubby ordered a pork chimichanga with green chile, which was also authentic and not the “greasy gravy” you often get at Colorado restaurants.  The wait staff said the green chile was milder, but they were about the same for my money.

Other points in Antonio’s favor: real crispy tacos, i.e. corn tortillas stuffed with meat and lightly fried; pinto beans with actual flavor; and a nicely smokey chipotle salsa.

They have a full bar with a nice selection of beers and tequilas for margaritas, but don’t seem to advertise it much—we never were given a drinks menu. It gets a little noisy when full, but that makes it kid-friendly, as no one’s going to look askance when your little one squeals with delight when presented with her taco. Again, there doesn’t seem to be an actual kids’ menu, but kitchen is happy to put together a kid’s plate with a single taco, quesadilla, enchilada, etc. and rice and beans.

My verdict? You already know where you’re going to have dinner the next time you’re in Longmont. Don’t even think about it; just do it. And try the red chile.

I got an email from a friend and reader recently.  She’d seen a blog post on another site that asked “How many nights a week do your kids eat the same things as you do?”

All of the comments were along the lines of “7 days a week”, “I’m not a short-order cook.”

She wrote:

I think eating dinner as a family is important, but OBVIOUSLY it’s not as high a priority for me since I’m not making it happen like these women. I try to eat at least 3 dinners a week together as a family, but I’m no where near 7. BUT, let me offer some reasons:

1. I typically feed the kids right when we get home from daycare (5:30 or 6pm) so I can get them to practices or we’re ready to tackle homework etc. They go to bed at 8:15, so I’m working within about a 2-hour window to get everything done. I know, I can use my crock pot to get things done, and do. . .BUT. ..I know some people would say, you shouldn’t have them in extracurricular activities at 5 and 7, etc.

2. My husband and I have been working out. I go at 5am in the morning, but he has been going in the evenings about 3 times during the week. I think exercising is really important, and I don’t want to mess around with his schedule. Again, something else we have going on in the evenings.

3. I’m an involved parent in the kids’ school and often have volunteer meetings on the weekday evenings. Therefore, again, I’m trying to get home, get the kids squared away (fed, homework, etc.) so I’m ready to go to my meeting. This is not an EVERY-night thing, but some weeks are more hectic than others.

4. I consider it a win if I get my kids to eat SOMETHING healthy. I know, this isn’t mutually exclusive of COOKING dinner for the entire family, but if my kids will eat turkey slices, carrots, and applesauce without complaint and I don’t feel like eating that. . .somehow I feel it’s better for the family dynamic than the battles at dinner and at least they’re consuming healthy stuff.

Reading all of those posts about women never having their kids eat something different really made me feel sh*&Ty! I CANNOT be the only one with these issues. . . .can I?

BUT, I’m finding it nearly impossible to coordinate time and schedule wise more than 3 times a week. I’ve been focusing on getting the kids healthier choices.

AND, I’ve been personally trying to alter my eating habits since January. SO, following my “diet” also puts me at a slightly different situation than the kids (although, I know it doesn’t need to be different).

I hope I’m not the only ONE with these issues.

First and foremost, we all know that she is NOT the only one with these issues!  Can I get an amen?

What choices are you making?

Here’s the thing.  We all make choices.  And if your choices lead you to feed your kids a different dinner at a different time than you, the real question isn’t is that good or bad, the question is: are you OK with it?

So, all those things my friend listed—extracurriculars, and working out, and dieting and picking your battles—those are the choices she’s making right now.  And it sounds like those choices are more important to her than having her family all eat the same dinner.  AND THAT’S OK.

In my opinion, it’s more important to just recognize the choices that you’re making and the reasons you’re making them.  If you’re OK with the reasons and the outcome (like not eating the same things at the same time) then there’s no problem!  It’s only if you examine those things and are not OK with it that you need to make a change.

If you’re not OK with the outcome, then you need to examine your choices—and remember that they ARE choices, no matter how important they seem.  (She mentions that she could keep her kids out of after school activities, or not volunteer as much, or ask her husband not to work out at dinner time.)

All this food stuff is not one size fits all!  As I told my friend, if your kids are eating turkey and applesauce and carrots, I would call that a WIN.  That is a healthy meal with a fruit AND a veggie! Plus, if you’re sitting down together three times a week, that’s three times more than a lot of people. In fact, the very fact that you’re concerned about it puts you head and shoulders above most people.

So, first of all, give yourself credit for what you’re doing well. Don’t focus on the ways you think you’re falling short of some impossible ideal.

And finally, don’t compare yourself to anyone not living your exact life. Only you can make the choices that are right for you.

Have you got a question you’d like me to answer here? Leave a comment below or drop me a line at lacy @ laughinglemonpie.com.

As most of you know, I don’t personally advocate giving up an entire food category—like gluten, fat, sugar, etc.—just to lose weight unless you have a real reason to.  So I was very interested when I saw Dr. Samantha Brody of the Natural Health Center in Portland running some webinars about whether going gluten-free is for everyone. I asked her to answer some questions for us, and she was kind enough to oblige!

LLP: Tell me a little bit about you and the Natural Health Center.

SB: I am a licensed Naturopathic Physician and acupuncturist and the owner and founder of Evergreen Natural Health Center in Portland, Oregon where I practice with several other complementary medical pracitioners. I earned my doctoral degree in Naturopathic Medicine in 1996 and my Masters of Science in Oriental Medicine in 2001 from the National College of Natural Medicine, also in Portland, Oregon. My practice is that of a true integrative physician as naturopathic physicians in the state of Oregon are trained and licensed as primary care providers and also trained extensively in complementary modalities such as nutrition, herbal medicine, supplements and lifestyle counseling. In my general medical practice I have an emphasis on empowering patients to make changes that are in alignment with their health values and goals. Whenever possible, instead of simply prescribing a medication, or even a supplement, I educate, present choices, and then empower patients to find their unique path to health.

Are there more people with gluten allergies/intolerance than before, or do we just have better testing methods?

Well, for celiac disease, which isn’t an allergy but an autoimmune response to gluten (the protein found in wheat, barley, and rye), the prevalence is actually increasing. Additionally, the medical establishment is finally acknowledging that there are people who have severe inflammatory and neurological reactions to gluten. This is called non-celiac gluten sensitivity. There is testing for this but it’s in its early stages and isn’t really recognized by the medical establishment as yet. There is a third category which even the alternative celiac researchers don’t acknowledge that I’ll call gluten intolerance. I use this phrase to refer to people who simply feel better when off of gluten but who don’t actually mount an immune response. It may be that when we develop better testing that there will be a way to test for this but for now, it, and non-celiac gluten sensitivity, can be identified by eliminating gluten, feeling better, then reintroducing it and feeling worse.

Why do you think gluten-free diets are enjoying so much popularity these days?

When I was a tween there was a commercial for a shampoo called faberge organics. The actress (early Heather Locklear) says about the shampoo  “…it was so good I told two friends about it. And they told two friends. And so on and so on…” with an image of the actresses face multiplying exponentially. I think this, and the celebrity factor, are the main things that are driving the popularity of the diet. But none of that would actually cause it to become popular if the majority of people weren’t feeling better with a gluten-free lifestyle.

I know a lot of people are going on a gluten-free diet to lose weight, even if they don’t have an allergy. Is that a good idea?

Going from a gluten-filled poor diet to a gluten-free poor diet isn’t going to cause anyone to lose weight unless it’s water weight due to a sensitivity. Twenty years ago there were very few ‘alternatives’ for gluten foods so going on a gluten free diet would most typically have people shifting to eating more whole foods, doing more cooking at home and generally being more attentive. These days, gluten-free junk food is available pretty much everywhere. Gluten-free diets can and will help people lose weight if it is done as part of an overall shift in thinking about food including a move toward smaller portions, whole foods, and avoiding junk.

Tell us about your program. 

Gluten-free Vitality: 5 Weeks to Your Energy Breakthrough is about figuring out how to make the most of your diet and lifestyle to vastly increase your energy. When I ask my patients and clients what their fantasy would be for their health, almost everyone says ‘more energy.’ Kelly Courson from celiacchicks.com and I have developed a signature program for those who are already gluten-free or for those who have been wanting to try it (or need to do it!) to identify what changes will help them attain and maintain lasting energy for the long haul.

Each week there are lessons about the different things that can impact fatigue including medical, environmental, nutritional, and lifestyle issues, with simple action plans as well as guest expert recipes and interviews. At the end of the 3rd week and the 5th week we have a live Q & A for participants to call in and ask questions. There is also an exclusive facebook group for community support.

We’re so excited about getting started. People can feel free to check out the link and contact us at GlutenFreeVitality@gmail.com with any questions!

We have a few free short videos that we put together for people interested in gluten-free diets. Thought I’d go ahead and share those with your readers too!

The Truth Behind the Trend: Is Gluten-free for Me?
Why You’re Still Tired: Gluten-free Foods That Steal Your Energy

Dr. Samantha Brody is a licensed Naturopathic Physician and acupuncturist and the owner and founder of Evergreen Natural Health Center in Portland, Oregon. She earned her doctoral degree in Naturopathic Medicine in 1996 and her Masters of Science in Oriental Medicine in 2001 from the National College of Natural Medicine, also in Portland, Oregon. She has a general medical practice with an emphasis on empowering patients to make changes that are in alignment with their health values and goals. She is a skilled diagnostician, most often finding answers by looking at the whole picture, instead of simply at a symptom.

Image source: www.nursedegree.net

How do you feel about GMOs? Do you think they should be labeled on foods we buy?

I had the amazing opportunity this week to attend the Slow Money national gathering here in Boulder.  What an inspiring message and group of people!

If you haven’t heard of Slow Money, it’s an organization linked to the Slow Food movement that believes we should slow down with our money and investments the same way we should slow down with our food.  That we should focus less on fast growth, and more on ensuring that we truly support what we are supporting with our money.

Here are the slow money principles.  SUCH good stuff, and the general idea applies to so much more than just food or investing.

Whipped this fresh and tasty quinoa salad up with the kiddo on yet ANOTHER spring snow day.

Luckily, I had everything on hand for this recipe except the olives—but they do make a very tasty addition. This is the kind of cooking I like best, when you just throw together what you need to use up and come out with something tasty.

toddler and allergy-friendly (and super tasty!) quinoa salad

The original version of this recipe called for fresh or frozen corn; all I had was a bag of mixed frozen veggies (corn, carrots, and green beans), so I threw those in instead!  It just made it even more colorful and flavorful, but you can do what you like.  :)

This recipe is toddler-friendly, and mine even helped mix all the ingredients in the bowl.  It’s also vegan and gluten-free, so it’s very allergy-friendly.  I like to eat it with a BIG spoon, or with tortilla chips on the side!

Also, if you’ve never tried making quinoa in your rice cooker, try it!  It’s a game changer.

I’ve gotta admit…

I’m feeling a little burned out this week.

There are a bunch of little things contributing to this feeling:

• I’m still recovering from all my baking fails last week—hey, the old ego took a hit, OK?
• I’m still cleaning up from birthday party on Saturday and actual birthday/opening presents (where the HECK am I going to put them all???) yesterday.  You know how it is; you pull out all the plates and cups and tablecloths and serving dishes… And then they all have to get put away. Eventually.
• It’s snowing. AGAIN. And as much as I know we need the water, I am OVER it. It is APRIL, OK??
• The toddler has an eye infection.  AGAIN.  Also over that. (At least this time we got oral antibiotics instead of the dreaded eye drops.) So, we can’t go to MOPS today. Plus it’s snowing.  Did I mention that I’m over the snow?
• I’ve got a conference to go to this Thursday and Friday and ANOTHER one to go to Monday and Tuesday, and so I need to get a ton of stuff done ahead of time, which is just daunting.
• Plus, I’m feeling all logy and bloated from all the cupcakes and party food and empanadas (I’m reviewing a restaurant that does empanadas this month=YUM) and stuff. I think it’s totally unfair that vegan and gluten-free do not equal calorie and fat free. If you’re going to work that hard for a cupcake, it ought to at LEAST have the decency not to make you feel fat.

So, anyway, I’m just writing all this to say BLAH, snow, vegan cupcakes haunt me, and I wish I had something more productive to say.  ;)

Is it warm where you are?  Because we just finished getting our second round of snow in two weeks! Another 12 inches or so at my house (on top of the 14 we already had) has made for a somewhat cold and dreary week.

Luckily, I had BAKING to do for my daughter’s birthday party this weekend! The perfect snow day activity.

Somewhat less luckily, my baking mojo has been WAY off this week.  First, there were the cupcakes that tried to escape their mini muffin cups and then cratered in the middle.  That’s OK! you say, Fill them with frosting! And I totally would have done, except that they were also so sticky in the middle that you couldn’t peel them out of their paper cups.

The cupcakes are escaping! Cupcake FAIL.

MAJOR, EPIC CUPCAKE FAIL.

Then!  As if that weren’t enough baking catastrophe for one birthday party, I made orange cranberry scones yesterday and they turned blue.

Not just slightly off color.  These are like smurfalicious blue.

They taste great! But it’s a little off putting to have blue scones when there is NOTHING blue in them!

This one had me so puzzled that I Googled it, and it turns out, it’s probably because I was making vegan “buttermilk” by adding vinegar to coconut milk.  It seemed to curdle nicely, but I guess I didn’t add enough acid.  Something in the baking soda turns some of the anti-oxidants in the cranberries blue, while if you have enough acid, it keeps them pink!

Oh, science, my old friend.  Thank you for explaining that to me!

So, I’m baked up another batch of scones yesterday afternoon, using lemon juice to curdle my milk in the hopes that it will be acid enough to keep the cranberries their appropriate color.  (At least the blue scones are edible, unlike the cupcakes!)  It worked… Sort of.  They are not smurf-blue like the others, but they do have a slightly grayish tinge, although they started out pink.  I think it’s because this particular recipe (adapted from this one) has a whole freaking lot of baking powder in it, and somehow the acid of the lemon juice still wasn’t enough to counteract it.

NO MATTER. The party must go on.  Stay tuned for pictures.  :)

Have you had any baking mishaps lately? I’d love to hear about them! (So I don’t feel so stupid and alone…)  ;)

I’ve been reading “What Einstein Told His Cook: Kitchen Science Explained,” and I just learned that the only difference between white sugar, brown sugar, and raw or turbinado sugar is how much of the molasses is removed. Nutritionally, the raw and brown sugar (with more molasses left on) has a slightly higher mineral content, but not really enough to make a difference in your diet (unless you’re eating, like, NOTHING BUT sugar).

The only way that white sugar is more “processed” than raw sugar is that it has been washed and boiled more. It has the same sucrose content.

I’m not saying that white sugar is good for you, I’m just saying there’s less of a difference than I thought. And, also, if you’re swapping raw sugar for white on a clean eating diet… well, there’s not a whole lot of point.

And, just to clarify, I’m not knocking clean eating! I think it’s a good plan. I’m just saying that raw sugar isn’t really much different from white sugar.

I recently wrote an article for Organic Authority about the more than 50 different names sugar can go by on ingredients lists. Too much added sugar is bad for you. And, unfortunately, switching to raw sugar isn’t going to solve the problem.

Does this knowledge change the way you think about sugar at all? Have you given up sugar in any way?

You want to know who my new foodie heroes are?  These people:

Just amazing!  Of course, we can’t all be food heroes on this kind of scale, but I believe we make a huge difference simply by showing up and THINKING about what we buy and consume.

So I ask you this: What are you supporting when you buy food?  

If you have the incredible good fortune to be able to choose from among the thousands of products available in your grocery store, make sure the ones you are choosing align with your values.