As I mentioned in my last post, I used to love having whole grain cereal for breakfast because of the fiber (especially the fiber!) and great nutrition in whole oats, muesli, Kasha go-lean, etc.  After being diagnosed with celiac disease, it took me years to find a breakfast that was as good for me as the whole grain cereals.  I thought I was doomed to drink physllium powder for the rest of my life (not the best tasting drink) – until I ran into a friend in the gym.

She told me of all the health problems she had been having and that she had recently been diagnosed with celiac disease and allergies to soy, lactose, and whey. She raved about this fantastic shake that restored her back to health. – it was Metagenics Ultrameal Rice protein shake.  Curious, I tried the shake myself and have been in love with my breakfast ever since.

Metagenic’s Ultrameal (Rice) protein shakes are tasty, extremely portable, easy to mix shake and have been my breakfast for the past seven years in over 15 countries. Ultrameal shakes are either made with soy or rice protein.  For those allergic to soy, the Ultrameal Rice is an excellent alternative, and the one I depend on.

Here is why I love this nutritonally fortified meal replacement drink.

First of all, Ultrameal Rice shake is very nutritious, especially for those of us with celiac disease. It contains a unique, highly absorbable folic acid blend. Folic acid is a water-soluble vitamin that is necessary for the formation and growth of blood cells (especially good if you are anemic) and is instrumental in cell division. Since folic acid is best absorbed in the duodenum, people with celiac disease may suffer a deficiency. Its critical role in the repair of damaged intestinal cells is very important for newly diagnosed celiacs. All Ultrameal protein shakes contain 400 mcg of folic acid, which is 100% of your daily reference intake (your daily needs).

Ultrameal shakes also contain 15 grams of protein, 5 grams of fiber (more than my whole grain cereals-yeah!), a non-dairy source of calcium (600 milligrams per serving), and all that for just 190 calories. All you have to do is mix two scoops with 8 ounces of water, and voila – you have a quick breakfast of champions!!

By the way, the Ultrameal Rice comes in both chocolate or vanilla. I like to blend the two (1 scoop of each) to get a mocha flavor. The Ultrameal Soy comes in more flavors, for those of you who can tolerate soy.

I don’t remember when I started adding ground flax seeds to my shake, but, once I did, I became even more addicted to my breakfast. If you add just two ground tablespoons of ground flax seeds, it makes the shake a little thicker, adds an additional 8 grams of fiber and gives you a healthy dose of omega 3 fatty acids. Now, you can’t beat that with a stick.

For those of you who are too busy to eat breakfast, keep your Ultrameal powder at your desk and mix it when you are at work.  It requires little stirring and dissolves pretty. I have even used the handle of a tooth brush to mix the shake and it still dissolved quickly – hey, when you are in the bush, you have to adapt! Ultameal is also a GREAT afternoon snack.

This drink is so portable that I take it with me no matter where I go. I was just in Rhode Island and I put enough powder in a plastic freezer bag for the three nights that I was away.  In August, I am planning to travel to Africa for a couple of weeks, and you can be sure that I wll bring my Ultrameal Rice with me – along with my ground flax seeds, of course.

The reason I started this post was to provide nutritious alternatives to the celiac community. Celiacs have unique nutritional needs, which low-fiber, unfortified gluten-free products can not provide. Hope you will give the Metagenics shake a try. Let me know what you think.

Living in Washington, DC, close to the Chesapeake Bay and home of the Maryland crab, crab cakes are bountiful from May until October. As much as I love these things, I rarely get to eat them. You see must cooks mix the crab with breadcrumbs. It is the gluten in bread that helps bind the crab mixture together and keeps it from falling apart. Not good if you are allergic to gluten like me and 1% of the world’s population.

That is until, drum roll please, Chris’s marketplace. Yes, that is Chris in the picture making his famous crab cakes. Oh, and did I mention he makes gluten-free crab cakes as well? I see Chris every Sunday at the Dupont Circle farmer’s market. I often stop by to get some of his gluten-free crab cakes. But, you have to get there early or he sells out. Unless, you call ahead and ask him to make a batch for you, in which case he saves them until you get to the market.

Chris has regular crab cakes and ones with lump crab meat – luscious large chunks of crab that melt in your mouth. He also has mini crab cakes that make great hor’d oeuvres. The crab cakes freeze well and can be brought out in the dead of winter for a quick meal.

You can catch Chris at the Dupont Circle Farmer’s market on Sundays (9 am to 1pm), Annapolis on Sundays (check times), Penn Quarter market on Thursdays (3 pm to 7 pm) and in Falls Church on Saturday. If you want to order your crab cakes, call him at 301-565-1681. But, save some for me!!