Category Archives: Health/Nutrition

Gluten-Free Pizza and More Noshes at Pizza Antica Santana Row

A gluten-free pizza at Pizza Antica at Santana Row.

A gluten-free pizza at Pizza Antica at Santana Row.


After hosting a cooking demo in August at Santana Row in San Jose with Chef Bradley Cenyowa of Pizza Antica, he had me intrigued.

Responding to customers’ needs, Pizza Antica — which has four locations — had begun to offer a gluten-free pizza crust.

It can quite challenging to get the texture just right in gluten-free bread and other baked goods. But Cenyowa is such a fan of the gluten-free crust at the restaurant that he eats it, himself, even though he does not suffer from celiac disease.

He invited me in as a guest of the restaurant to try it for, myself.

If you’re gluten-intolerant, the server will hand you a separate gluten-free menu to peruse — a nice touch. My husband and I — neither of us have issues with gluten — got both menus just to check them out.

The always busy restaurant.

The always busy restaurant.

We started off with the bacon, lettuce, tomato chopped salad ($10.25), which the kitchen thoughtfully split onto two plates for us. The salad is a tumble of textures in every fork-full. You get crunchy romaine, crisp bacon and fluffy bits of hard-cooked egg. There’s just enough Dijon dressing to coat everything, but not drown it.

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It Looks Like Beef — But It’s Better for You

A hefty burger made with bison meat distributed by a San Francisco start-up.

A hefty burger made with bison meat distributed by a San Francisco start-up.

Wouldn’t you like to sink your teeth into that burger above?

You can — and do a body good, too.

That’s because it’s bison meat — which is lower in fat, lower in cholesterol and higher in good-for-you Omega 3’s than skinless chicken or grass-fed beef.

It’s also rich in iron, B12, zinc and niacin.

Recently, I had a chance to sample some ground bison meat from BisonBison Co., a new San Francisco start-up distributor that’s on a mission to introduce more folks to the merits of bison meat from American buffalo raised in South Dakota.

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Dog Days of Summer at SusieCakes, Alcatraz Prison Fare & More

SusieCakes salutes man's best friend during August. (Photo courtesy of SusieCakes.)

SusieCakes salutes man’s best friend during August. (Photo courtesy of SusieCakes.)

SusieCakes Salutes National Dog Day

Throughout the entire month of August, SusieCakes bakeries in the Bay Area will be hosting the “Dog Days of Summer.”

Just donate any new pet accessory during that time-frame and receive 2-for-1 cupcakes (limited to two dozen).

The bakeries will be accepting donations of items such as dog toys, dog beds, leashes, collars, unopened bags of dry dog food, blankets and towels. They will all be given to local pet shelters.

LYFE Kitchen Offerings Available on New Delta Airlines Route

If you’re a fan of LYFE Kitchen’s healthful fast-casual dishes served at its Palo Alto restaurant who flies to Los Angeles regularly, you’ll be glad to know you can satisfy your cravings on the new Delta Shuttle service that starts up Sept. 3.

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Join Me Every Sunday in August At Santana Row For the Chef Sessions


Where’s the perfect place to spend a Sunday morning in summery August?

At Santana Row in San Jose, of course, where I’ll be hosting a different chef cooking demo every Sunday that month, 10:30 a.m. to 11:30 a.m..

The free demo will be outdoors under the sunshine at Santana Row Park and  include plenty of tastes to rev up the appetite.

Each Sunday will feature a different chef from one of the restaurants at Santana Row.

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From Haute Cuisine to Coastal Farm Cuisine — Meet Chef Amy Glaze

Chef Amy Glaze teaching young students how to cook.

Chef Amy Glaze teaching young students how to cook.


She’s cooked on the line at some of the most demanding and exacting restaurants in the world, including Guy Savoy in Paris and Le Bernardin in New York.

Now, Chef Amy Glaze is back in the Bay Area, cooking with a much different crowd — 12- to 14-year-olds, whose parents are struggling farm workers, who have no idea of her illustrious background.

Since its inception two years ago, Glaze has overseen the pioneering “Edible After School” program, Pescadero’s first after-school cooking class for kids. Its aim is to not only teach fundamental cooking skills, but to help strengthen English and math literacy.

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