Soy and Autism

Recently, my new friends Maureen Burke and Millie Barnes, both Health Chefs, pointed out that a lot of autistic children are also allergic to soy protein. So out of respect for them, I decided to do additional research and found the following information.

Research shows that people with ASD have an abnormal immune response to the protein in soy (as well as the proteins in gluten and casein). Whether or not your child tests positive on IgE or IgG tests to soy, I would suggest you take soy out of your child’s diet and see for yourself the results.

Diet research on GFCF alone showed 65% of ASD children improved, but research on GFCFSF (including soy) showed 91% improved.

How do I found out if I or my child is allergic so soy?

Find a trustworthy gastrointestinal doctor, practitioner or lab in your town and get tested for soy allergies. If you’re not sure where to look, ask your local autistic community. I am sure they will know.

What about organic soy?

Even though organic soy is a better quality source of soy, it still contains soy protein, which is the protein that affects your child’s brain. Besides, it is still a processed food with all its potential dangers (nitrites and fluoride toxicity caused by industrial processing of soy). If you are not allergic to soy, certified organic or non-GMO certified soy is safe for you.

Is genetically modified soy potentially dangerous for my child?

91% of the soy produced in this country is GMO (Genetically Modified Organism). Why does it matter? Transgenic or GM soy is created by introducing a gene into the soybean that allows the bean to be resistant to the cytotoxic effects of Roundup (glyphosate) used as a weed killer all over our food crops. These inserted genes come from bacteria (like Bacillus thuringiensis or Bt, a known toxin for humans) and viruses foreign to the organic version and have never been in the human food supply before mad scientists played with nature without long-term consideration for its potential negative effects on human’s health.

= GM soy drastically reduces digestive enzymes in mice. If it also impairs your digestion, you may become sensitive and allergic to a variety of foods.

= Mice fed Bt-toxin started having immune reactions to formerly harmless foods.

= GM soy altered mouse liver cells in ways that suggest a toxic insult. The changes reversed after they switched to non-GM soy.

= More than half the babies of mother rats fed GM soy died within three weeks.

= Male rats and mice fed GM soy had changed testicles, including altered young sperm cells in the mice.

= The DNA of mouse embryos functioned differently when their parents ate GM soy.

= Babies of female rats fed GM soy were considerably smaller, and more than half died within three weeks (compared to 10% of the non-GM soy controls).

= Female rats fed GM soy showed changes in their ovaries and uterus.

= By the third generation, most hamsters fed GM soy were unable to have babies.

GM soy and allergic reactions

= Soy allergies skyrocketed by 50% in the UK, soon after GM soy was introduced.

= A skin prick allergy test shows that some people react to GM soy, but not to wild natural soy.

= Cooked GM soy contains as much as 7-times the amount of a known soy allergen.

= GM soy also contains a new unexpected allergen, not found in wild natural soy.

So, what do you think? Even if you or your child is not allergic to the soy protein, it could become a serious problem if you eat genetically engineered soy.

For more information on genetically modified food and its effects, please see: http://www.responsibletechnology.org/health-risks

What about soy lecithin? Is it safe for me?

Soy lecithin is extracted from soybean oil and is generally used as a natural emulsifier or stabilizer in foods. In theory, lecithin manufacture eliminates all soy proteins, making it hypoallergenic. In reality, minute amounts of soy protein always remain in lecithin as well as in soy oil. Three components of soy protein have been identified in soy lecithin, including the trypsin inhibitor called Kunitz, which has a track record of triggering severe allergic reactions even in the most minuscule quantities. The presence of lecithin in so many food and cosmetic products poses a special danger for people with soy allergies.

What are the most common foods that contain soy?

The common foods are: soy milk, soy sauce, edamame, soy oil, soy ice cream, and veggie burgers (like Gardenburger, Boca Burger, Amy’s Organic). Read the packaged food labels and look for any of the ingredients containing soy on the list below. People who are extremely soy sensitive can also be affected by soy dust, soy ink, and possibly the emissions from soy candles.

Even though fermented soy products are thought to be healthy for you, until you are tested, avoid fermented soy products such as miso, natto and tofu.

Processed foods labeling

Watch for the following comments on packaging:

= “may contain soy”

= “produced on shared equipment with soy”

= “produced in a facility that also processes soy”

Ingredients that contain or are made with soy (could contain GMO soy unless Certified organic or certified non-GMO):

= Bean curd

= Bean sprouts

= Bulking agent

= Carob

= Emulsifier

= Guar gum

= Gum Arabic

= Hydrolyzed plant protein (HPP)

= Hydrolyzed soy protein (HSP)

= Hydrolyzed vegetable protein (HVP)

= Kinako

= Lecithin

= Miso

= Mixed tocopherols

= Mono- and di-glycerides

= MSG (monosodium glutamate)

= Natural flavoring

= Natto

= Protein

= Protein extender

= Shoyu

= Soy hidden in albumin, cheese, fiber, grits, milk, nuts, sprouts, yogurt, ice cream, and pasta

= Soya (from foreign countries)

= Soybean

= Soybean oil

= Soy flour

= Soy nuts

= Soy panthenol

= Soy protein

= Soy protein isolate or concentrate

= Soy sauce

= Soybean curds and granules

= Soybean oil

= Stabilizer if not specified

= Starch (if not specified)

= Tamari

= Tempeh

= Teriyaki sauce

= Textured vegetable protein (TVP)

= Thickener

= Tofu

= Vegetable broth

= Vegetable gum

= Vegetable starch

= Vitamin E

= Wax on some fruits and vegetables

= Yuba

Foods That May Contain Soy (could contain GMO soy unless Certified organic or certified non-GMO):

These foods often contain hidden soy ingredients. You should be extra cautious about eating these foods if you are unable to get a complete ingredient list.

= Asian cuisine (Korean, Japanese, Thai, Chinese, etc.)

= Baked goods and baking mixes

= Bouillon cubes

= Candy

= Cereal

= Chicken (raw or cooked) that is processed with chicken broth

= Chicken broth

= Chocolate (soy lecithin)

= Deli meats

= Energy bars, nutrition bars

= Imitation dairy foods, such as soy milks, vegan cheese, or vegan ice cream

= Infant formula

= Margarine or spreads

= Mayonnaise or nayonnaise

= Meat products with fillers, for example, burgers or sausages

= Nutrition supplements (vitamins)

= Peanut butter and peanut butter substitutes

= Protein powders

= Sauces, gravies, and soups

= Smoothies

= Vegetable broth

= Vegetarian meat substitutes: veggie burgers, imitation chicken patties, imitation lunch meats, imitation bacon bits, etc

You may also be allergic to other beans or legumes

Soy is a member of the legume family, as are other beans, peas, and peanuts. Most people with soy allergies can safely eat other legumes. Rarely, some people may have reactions to other beans or peanuts. Ask your doctor about allergy testing to determine if you are allergic to other legumes.

We have known for quite some time the effect that soy and gluten containing foods have on the brain and our behaviors.  Both soy and gluten are neurotoxins, they cause changes in brain chemistry, are linked to depression, bi-polar disorder and schizophrenia.

 I have many experiences both within my family and with clients who saw major improvements after detoxing and no longer ingesting these foods. 

 My daughter, Katie, was a handful from the age of 3 onward; night terrors (which stopped with 3 days of taking wheat, dairy and soy from her diet), severe and prolonged temper tantrums were the most common daily occurrence.  We were able to keep these under control, unless she went to her father’s house and when she began school.   In these environments she would eat these foods, either being fed to her by her father…or at school through trading food with other children.  By age 7 she had a clear understanding that she could control her behavior when she did not eat those foods, especially soy.   She is now 25, has successfully stayed off of medication for her bi-polar disorder.  She is very careful with her diet, eats Paleo style diet with plenty of grass fed meat, butter, coconut oil, and avoids grains, soy and feed lot meat.

 I had a client who had a 7 year old son; both mother and son had been horribly physically and sexually abused, the mother by her father, the son by his father beginning at 5 months old.    This child and mother were severely depressed, and the child had a history of violence.  He had tried to put his mom’s eyes out with e pencil, was found abusing his younger brother…they were at their wits end and their doctor was recommending that the child be institutionalized.   It took about 2 months to get his diet clean and I will never forget this child hugging me and telling me that he could no control his behavior.  Both mom and son finally entered intense therapy and now, 20 years later, ag=re doing well.

 I have seen many autistic children speak for the first time after removing glutens from the diet completely, including corn.  Many people insist that corn does not have gluten, but many clinical nutritionist disagree.  I personally was finally able to get rid of all symptoms of fibromyalgia after eliminating corn.  I have several therapist here in Jacksonville who refer clients to me to help them get off of anti-depressants.  Gluten containing grains also contain opioids, which make these foods highly addictive.  Only when the antigen levels in the bloodstream reaches a normal level do the cravings abate.

Millie Barnes. Chef, Nutrition Coach

Chef Braux’s Recipe

Poulet Farci aux Riz et Figues. Roasted Chicken Stuffed with Rice and Figs

A wonderful and sweet way to cook a chicken. I’ll bet you never tasted such a treat!

Servings: 4-6

Oven Temp: 400F

Prep Time: 20 min.

Cooking Time: 45 min.

This recipe is GFCF

INGREDIENTS

– 1 large free range Chicken and its giblets

– 2 Tbsp Olive oil

– 2 medium Onions, sliced

– Salt and Pepper to taste

– 10 Black figs in season or 10 dried figs/ soaked in warm water, then drained

– 8 oz White rice

– 1 pint Water

PROCEDURE

1. Ask your friendly butcher or famer to empty the chicken but reserve the giblets. They will add a whole lot of flavor to this dish.

2. Place your rice in a colander; rinse with warm water until the draining water is clear, taking the starch out of the rice.

3. In a large pot, heat the oil at medium heat. Sauté the onions until they become transparent.

4. Chop the giblets coarsely. Cut the tail and bottom off each fig. Cut each into eight sections.

5. Add the figs and giblets to the onions and cook until the giblets turn from pink to brown. Add the water, salt and pepper. Add the rice and mix well. Bring to boil and simmer for 20 minutes, or until the rice is cooked. Let cool a little.

6. Preheat your oven at 400F.

7. Dry the inside of your chicken carefully. Stuff ¾ of the way with the rice stuffing. Reserve the rest for later. Sew up with white thread.

8. Place the chicken in an oiled oven dish. Sprinkle with cayenne and sea salt. Bake on the middle rack for about 45 minutes. To make sure the chicken is cooked, poke it with a sharp object. If the juice coming out is yellow, it’s ready. If it comes out pink, not ready yet. Add more time.

9. When the chicken is cooked, take it out and let rest for 5 minutes. It will be easier to cut that way. Meanwhile, warm up the reserved rice stuffing and serve them together.

10. That’s it. I hope this information will help you make the safest decision for your child’s health and well being. Sincerely,

Chef Alain Braux

From: Living Gluten and Dairy-Free on Amazon.com

Coming soon: What is GMO?

Disclaimer: This article has been written as an educational tool only. It is not a substitute for the informed medical recommendations of your personal physician or other qualified healthcare provider.

Rehabilitation

After my surgery (see my previous article below), Alain Braux, Chef and Nutritionist, and a good friend of mine with a good sense of humor sent the following “doctor consultation” to me. Thank you Alain. It made me laugh and I wanted to share it with you. Here we go:

My New Primary Care Physician (Love this Doctor!)

Q: Doctor, I’ve heard that cardiovascular exercise can prolong life. Is this true?

A: Heart is only good for so many beats, and that’s it… Don’t waste your time on exercise. Everything wears out eventually. Speeding up heart will not make you live longer; it’s like saying you extend life of a car by driving faster. Want to live longer? Take naps.

Q: Should I reduce my alcohol intake?

A: Oh no. Wine is made from fruit. Brandy is distilled wine, that means they take water out of fruity bit so you get even more of fruity goodness that way. Beer also is made of grain. Bottoms up!

Q: How can I calculate my body/fat ratio?

A: Well, if you have a body and you have fat, your ratio is one to one. Pretty good!!

Q: What are some of the advantages of participating in a regular exercise program?

A: Can’t think of a single one, sorry. My philosophy: No pain…good!

Q: Aren’t fried foods bad for you?

A: YOU’RE NOT LISTENING! Food fried in vegetable oil? How getting more vegetable can be bad?

Q: Will sit-ups help prevent me from getting a little soft around the middle?

A: Oh no! When you exercise muscle, it gets bigger. You should only be doing sit-ups if you want a bigger stomach.

Q: Is chocolate bad for me?

A: You’re crazy?!? HEL-LO-O!! Cocoa bean! Another vegetable! It’s the best feel-good food around!

Q: Is swimming good for your figure?

A: If swimming is good for your figure, explain whale to me.

Q: Is getting in shape important for my lifestyle?

A: ‘Round’ is shape! What you don’t understand?

End of consultation. Well… I hope this has cleared up any misconceptions you may have had about food and diets. And remember:

Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well-preserved body, but rather to skid in sideways – Chardonnay wine in one hand – chocolate in the other – body thoroughly used up, totally worn out and screaming “WOO-HOO, what a ride!!”

I will not send this blog to my cardiologist, because I do not know him enough and I do not know if he has a good sense of humor. And as for me, I’ll do my best to keep going and appreciate life.

By the way, to know more about Alain Braux, simply google “alainbraux.com”. He is the author of three books about nutrition and has already received several awards for them.

Above picture: Alain between Françoise and myself at a BBQ organized by our son at his Austin home last month.

Jack

Food for thought

The secret of a healthy life is a proper diet. Unfortunately the processed food manufacturers have millions of us eating their foods and meals that are nearly impossible to digest and create an ocean of acid. This and the standard and accepted food combinations so many of us eat today cause so many digestive problems, including heartburn, constipation, gas, bloating and diarrhea. When the symptoms rear their ugly heads, hi-ho, it’s off to the medicine cabinet we go… For drugs (I mean synthetic drugs…) promising easy relief. Sad thing is, many people have no clue how their diet affects their health.

Until next time. Jack

Bonjour les francophones. Sujet du jour : réhabilitation.

Après mon opération, Alain BRAUX, chef et nutritionniste, un excellent ami possédant un bon sens pour la plaisanterie m’a envoyé la “consultation de médecin” reproduite ci-dessous. Merci Alain. Cela m’a fait rire et j’ai voulu vous en faire profiter. Voici les questions et réponses :

Mon nouveau médecin de famille (on ne peut qu’aimer ce docteur !)

Q : Docteur, j’ai entendu dire que l’exercice cardiovasculaire peut prolonger la vie. Est-ce vrai ?

R : Le cœur ne peut assurer qu’un certain nombre de battements, voilà tout… Ne perdez pas votre temps à faire des exercices. Tout s’use en fin de compte. Accélérer le cœur ne vous fera pas vivre plus longtemps ; c’est comme de prétendre que vous pourriez augmenter la longévité de votre voiture en conduisant plus vite. Vous voulez vivre plus longtemps ? Faites la sieste.

Q : Devrais-je réduire ma consommation d’alcool ?

R : Oh non. Le vin est fait de fruits. L’alcool est un vin distillé, cela veut dire qu’on extrait l’eau des fruits de sorte à obtenir un goût plus corsé. La bière aussi provient de grains. Cul sec !

Q : Comment puis-je calculer mon rapport corps/graisse ?

R : Disons, si vous avez un corps et de la graisse, votre rapport est un à un. Plutôt bon !!

Q : Quels sont certains des avantages d’une participation à un programme régulier d’exercices ?

R : Je ne peux vraiment penser à aucun, désolé. Ma philosophie : pas de souffrance…parfait!

Q : Les aliments passés à la friture ne sont-ils pas mauvais pour vous ?

R : VOUS N’ÉCOUTEZ PAS ! Des aliments frits dans de l’huile végétale ? Comment obtenir plus de végétaux peut-il être mauvais

Q : Faire des exercices abdominaux m’éviterait-il de devenir un peu mou du ventre ?

R : Oh non ! Lorsque vous faites travailler vos muscles abdominaux, ils grossissent. Il ne faut faire cela que si vous désirez avoir un plus gros estomac.

Q : Le chocolat est-il mauvais pour moi ?

R : Avez-vous perdu la raison ?!? HÉ !! Les graines de cacao ! Un autre végétal ! C’est le meilleur aliment qui soit pour se sentir bien !

Q : La natation est-elle bonne pour la figure ?

R : Si la natation était bonne pour la figure, expliquez-moi les baleines.

Q : Se tenir en bonne forme physique est-il important pour mon mode de vie ?

R : ‘Rondeur’ est une forme ! Qu’est-ce que vous ne comprenez pas ?

Fin de la consultation. Voilà… J’espère que cela aura clarifié certaines conceptions erronées que vous pourriez avoir eues concernant l’alimentation et les régimes alimentaires. Et n’oubliez pas ceci :

La vie ne doit PAS être un trajet vers la tombe avec l’intention d’y arriver sans danger dans un corps attrayant et bien conservé, mais plutôt un dérapage, un Chardonnay dans une main, du chocolat dans l’autre, un corps complètement usé, absolument fatigué de crier « OH LÀ LÀ, quel voyage !! »

Je n’ai pas l’intention d’envoyer ce blog à mon cardiologue, parce que je ne le connais pas suffisamment et ne sais pas s’il apprécie ce genre de plaisanteries. Quant à moi, je fais de mon mieux pour continuer et apprécier la vie.

A propos, pour en savoir davantage sur Alain BRAUX, tapez “alainbraux.com” dans Google. Il est l’auteur de trois livres sur la nutrition qui lui ont déjà valu plusieurs prix.
Photo en tête d’article : Alain entre Françoise et moi lors d’un BBQ organisé par notre fils chez lui à Austin le mois dernier.

Jack

De quoi réfléchir

Le secret d’une vie saine est une alimentation appropriée. Malheureusement des millions d’entre nous consommons les aliments et plats préparés par les industries de la transformation alimentaire qui sont pratiquement impossibles à digérer et créent un océan d’acide. Ceci ainsi que la norme et les combinaisons alimentaires acceptées par tant d’entre nous aujourd’hui causent de multiples problèmes de digestion, y compris des brûlures d’estomac, de la constipation, des gaz, un ventre gonflé et de la diarrhée. Lorsque les symptômes montrent leur affreux visage, ho-ho, c’est le moment de se rendre au placard à médicaments… pour des pilules (synthétiques, je veux dire…) promettant un soulagement rapide. Ce qui est triste, c’est que beaucoup de gens n’ont aucune idée de la façon dont leur régime alimentaire affecte leur santé.

Jusqu’à la prochaine fois, Jack.

Thank you Jack for your humorous article.

Chef Alain Braux

Author: Healthy French Cuisine for Less Than $10/Day on Amazon.com

 

In a move that is a first in its industry, Domino Pizza launched what they call a gluten-free pizza. Although the crust itself has been tested for less that 20 parts per million, they seem to have forgotten a very important consideration: cross contamination. I have sneaked a peak at my neighborhood’s Domino Pizza store and I can promise you they do not have a separate production room with separate equipment and ovens to handle these highly sensitive products. So, for people highly reactive to gluten like Celiac disease sufferers, it’s an absolute no go.

This leads me to an important question regarding the certification offered by the NFCA (National Foundation for Celiac Awareness). Is it me or it seems that they speak from both sides of their mouth. Is it certified to be gluten-free or is it not? It feels to me that they are happy to collect their certification fee from a huge corporation, but in Domino Pizza’s own disclaimer (see below), they cover their “derriere” by saying that although they are “thrilled” that Domino Pizza have developed a gluten-free pizza but they CANNOT recommend it for customers with Celiac disease. How is that for double-speak? Find the press release here: http://phx.corporate-ir.net/phoenix.zhtml?c=135383&p=irol-newsArticle&ID=1692234&highlight

Ingredients

Although there is no ingredient listing on the gluten-free pizza box, I found this information on their web site:

Gluten Free Crust: Water, Rice Flour, Rice Starch, Potato Starch, Olive Oil, Evaporated Cane Juice, Tapioca Flour, Potato Flour, Fresh Yeast (is this yeast certified gluten-free as well?), Avicel (a microcrystalline cellulose – a fiber additive to prevent flour stickiness), Salt, Calcium Propionate (a preservative used as a mold inhibitor). Please note, the comments are mine.

Although I cannot blame Domino Pizza for trying to get their share of the very fast growing gluten-free market, I do have a problem with NFCA adding their stamp of approval on something they have to know is impossible to keep 100% gluten-free in the best of circumstances. It is a step in the right direction for Domino but a step backward for NFCA. Too bad! Their reputation will suffer from it as Celiac patients will be very cautious about the products they endorse from now on.

My Taste Test

I had the opportunity to taste their pizza a couple of days ago. Although the crust has a nice crunch to it, I found it to be oily to the palate. The rest of the toppings are the same found on any other regular pizza. For my dairy-free friends, this pizza is not dairy-free.

My Conclusion

If you must have a pizza and are slightly sensitive but not Celiac, you may want to give a try to this new product but as a nutritionist, I cannot recommend it as a healthy food. It is still junk food no matter whether you are sensitive or not to gluten.

A Votre Sante

Chef Alain Braux

Domino Pizza’s Disclaimer

 

“Domino’s pizza made with a Gluten Free Crust is prepared in a common kitchen with the risk of gluten exposure. The National Foundation for Celiac Awareness supports the availability of Domino’s Gluten Free Crust, but CANNOT recommend the pizza for customers with celiac disease. Customers with gluten sensitivities should exercise judgment in consuming this pizza”.

Chef Alain Braux

Author of Living Gluten and Dairy-Free on Amazon.com

 

WELCOME TO MY FUNDRAISING PAGE!

My name is Alain Braux and I am a French Chef and Nutritherapist at Peoples Pharmacy.

I am looking for funding to promote my latest book “Healthy French Cuisine for Less Than $10/Day”

The two first books I have written were also dealing with food-healing issues and were self-published:

= “How to Lower Your Cholesterol with French Gourmet Food” – 2009

– Winner in the Cookbooks category at the 2010 Paris Book Festival.

– Finalist in the Nutrition category at the 2010 Indie Excellence Book Festival.

– Honorable Mention in the Cookbooks category at the 2010 San Francisco Book Festival.

– Honorable Mention in the Wild Card category at the 2010 New York book festival.

= “Living Gluten and Dairy-Free with French Gourmet Food” – 2010

– Winner in the Cookbooks category at the 2011 Paris Book Festival

– Winner in the Nutrition category at the 2011 Indie Excellence Book Festival

– Honorable Mention in the Cookbooks category at the 2011 New York Book Festival

They are both available from this site, at all Peoples Pharmacy stores and Book People in Austin and at Amazon and other online sites.

The 3rd book, “Healthy Meals for the Price of Value Meals” for which I am looking for marketing funds is about Delicious and Nutritious Cooking on a Fast Food Budget.

There is a mistaken perception in the general public that fresh, healthy food has to be expensive. It does NOT have to be so. I am writing this book with the intention of helping YOU to prepare healthy meals for about what it would cost to eat out at a fast food restaurant. I am offering healthy shopping tips and practical ideas as well as about 160 seasonal recipes for a daily budget of $40.00 for a family of four or $10.00 a day for a single person.

My objective is to help as many people as possible with eating healthier foods. Because I am a self-published author, I do not have access to the same marketing budget large publishing companies have.

The cost to hire a professional PR and a marketing company is about $4,000.00. I do have enough money to cover all the production costs myself. All I need is help for proper PR to get the word out to the rest of America. That’s were YOU come in.

I also want you to know that I pledge to donate $2.00 per book sold to the Austin Sustainable Food Center to help their efforts to teach people how to grow their own food and cook healthy meals at a reasonable cost.

If you are excited by this idea and want to contribute, please email your pledge at:

alainbraux@gmail.com

Again, THANK YOU VERY MUCH for supporting my efforts to offer better health to ALL of America.

Au revoir et a bientot! Chef Alain Braux

DIFFERENT SUPPORTERS’ LEVELS

 

HEALTHY MEAL SUPPORTER

For $5.00, your name will be listed on my web site Alainbraux.com as a Healthy Meal Supporter AND you will receive a copy of my Austin-famous Flourless Chocolate Cake recipe.

HEALTHY MEAL DONOR

For $10.00, your will receive a PDF version of my new book with color cover and will be listed on my web site as a Healthy Meal Donor.

HEALTHY MEAL BENEFACTOR

For $20.00, you will get a signed hard copy of my new book with my grateful thanks shipped to you anywhere in the U.S. AND your name will be listed on my web site as a Healthy Meal Benefactor.

HEALTHY MEAL FRIEND

For $30.00, you will receive a signed hard copy of my new book shipped anywhere in the U.S., you name will be listed on my web site as a Healthy Meal Friend AND your name will be included in the Credits section inside the book.

HEALTHY MEAL SPECIAL FRIEND

For $60.00, you will receive a signed copy of my new book shipped anywhere in the U.S., your name will be included in the Credits section of my book PLUS you will receive a signed copy of each of my previous books, shipped anywhere in the U.S. and your name will be listed on my web site as a Healthy Meal Special Friend.

HEALTHY MEAL CHAMPION, for people in Austin and nearby (first come, first serve only).

For $75.00, you will receive a signed copy of my new book shipped anywhere in the U.S, your name will be listed in the Credits section inside the book AND you will receive an invitation to a exclusive celebration party where a healthy French meal made from locally grown food will be served with organic wine for 20 people maximum (I live in a small condo), unless I can find a larger home to host that event, and your name will be listed on my web site as a Healthy Meal Champion.

HEALTHY MEAL SILVER MEMBER (first come, first served only).

For $400.00, I offer you a two hours consultation and a 2 weeks customized meal plan for any food allergy or other conditions, including recommendations and all the recipes. The consulting can be done in person or over the phone and the plan will be delivered as a PDF file.  You will also receive a signed copy of my new book shipped anywhere in the U.S, your name will be listed in the Credits section inside the book and on my web site as a Healthy Meal Silver Member,

HEALTHY MEAL GOLD MEMBER (first come, first served only)

For $800.00, I offer you a two hours consultation and a 1 month customized meal plan for any food allergy or other conditions, including recommendations and all the recipes. The consulting can be done in person or over the phone and the plan will be delivered as a PDF file.  You will also receive a signed copy of my new book shipped anywhere in the U.S, your name will be listed in the Credits section inside the book AND on my web site as a Healthy Meal Gold Member.

Merci beaucoup, Chef Alain Braux

Credits and my sincerest thanks to the following people for their help in this presentation:

Video: Austin and Ted Finch, Austin. TX.

Cover and Web design: Nathan Stueve, Portland, OR.

Book editor: Kathleen Thornberry. Austin, TX.

PR and Marketing: PR by the Book. Austin, TX.

Web Editor: Jocelyne Vince. Austin, TX.

Chef Alain Braux

Author of Healthy French Cuisine for Less Than $10/Day on Amazon.com

Hello Champions, Friends, Fans and Family

In preparation for my Kickstarter.com presentation, my very creative cover artist Nathan Stueve, my editor Kate Thornberry and I have been working on creating an attractive cover for my upcoming book: “Healthy Meals for the Price of Happy Meals. Nutritious French Gourmet Food on a Fast Food Budget.”

Time for you to vote again. Which one do you like best? Cover #1, Cover #2 or Cover C?

Please cast your votes by replying #1, #2 or C. And feel free to comment if you feel you can improve on the title.

And again, thank you all for your support and feedback.

Chef Alain Braux

 

 

Bonjour y’all

I would like your permission to put your name on my new email list for my upcoming book: “Healthy Meal for the price of a Happy Meal. How to eat healthy French Gourmet Food on a Fast Food Budget.” (working title).

I plan to raise funds for PR and Marketing through  www.Kickstarter.com and hope my next project will benefit more and more people looking for ways to eat healthy food on a tight budget.

As I did for my last book, I pledge to donate $2.00 per book sold to the Austin Sustainable Food Center and help them grow their programs to teach a larger amount of people how to grow and cook their own healthy food.

For more information, see: http://www.sustainablefoodcenter.org/

All you have to do is to reply to alaingb at gmail dot com and say YES, i would love to.

Thank you very much for your enthusiastic support for my past books.

Love and Chocolate :-)

Chef Alain Braux

This pizza is my favorite way of using leftover ratatouille. I usually make a big pot and always have leftovers so, one day I thought to myself (I do talk to myself once in a while – don’t you): “How can I use that ratatouille leftover I have from last night?” and I came up with this easy, quick and GFCF way of treating myself… a ratatouille pizza. All you need is a GF pizza crust from Gluten-Free Kneads or Udi’s (all available at PeoplesRx Westlake), ratatouille leftovers (you can even buy some at your favorite store) and your favorite cheese or cheese substitute. Personally, I like it best without cheese. I just drizzle a little extra virgin olive oil on top when it comes out of the oven. The ratatouille recipe is from my last book, “Living Gluten and Dairy-Free with French Gourmet Food”

Ratatouille

This wonderful dish is the essence of Provence. The best time to prepare it is in the Summer when the tomatoes are full of flavor. If you want to prepare it at other times, I recommend using Muir Glen organic crushed tomatoes with basil. I know, it’s a sacrilege, but it helps you savor this dish in all seasons. You can savor ratatatouille as a main dish, soup, side dish, or as a great pizza topping. Here’s the version Helene taught me. Enjoy!

Servings: 4. Prep Time: 20 min. Cooking Time: 1 hour

This recipe is GFCF

Ingredients

– ½ cup vegetable broth
– 3 Tbsp extra virgin olive oil
– 1 medium white onion, peeled and cut in half moons
– 2 garlic cloves, minced
– 1 small green bell pepper, cut in thin slices
– 1 small red bell pepper, cut in thin slices
– 3 small eggplant, cut into 1 inch pieces
– 3 medium zucchini, cut into 1 inch pieces
– 3 large perfectly ripe tomatoes, or 1-28 oz Muir Glen Organics crushed tomatoes with basil
– 3 oz tomato paste (skip if you use ripe fresh tomatoes)
– ½ cup red wine (the secret ingredient)
– 1 Tbsp fresh parsley, chopped fine
– 1 Tbsp fresh basil, chopped fine
– 1 Tbsp Herbes de Provence blend
– 1 tsp sea salt
– ½ tsp freshly ground black pepper

Procedure

1.      Peel and chop onions and garlic. Toss together in a bowl and let sit for 5 min.

2.      Cut green and red bell peppers, take the seeds out, cut in four sections and slice thin.

3.      In a large skillet or pot, heat the vegetable broth and olive oil over medium-high heat; add the onions, garlic and bell peppers and sauté for 5 minutes, or until tender.

4.      Add the eggplant, zucchini and tomatoes (or canned tomatoes); mix well and cook for 10 more minutes until they start to soften.

5.      In a separate bowl, mix the tomato paste and red wine together. Stir in the parsley, basil, Provence herbs and spices.

6.      Add this flavorful mix to the vegetables and stir well. Lower the heat to simmer and continue to cook, covered, one more hour until all the vegetables are melted, like a stew or thick soup.

7.      Serve in white porcelain bowls to show off the ratatouille’s bright colors (remember, we eat as much with our eyes as with our mouth) and sprinkle with a few fresh parsley leaves.

To finish your ratatouille pizza:

– Preheat your oven at 400F. If you’re lucky and have a pizza or bread stone, by all means, use it. It will give you a crunchy bottom crust while keeping the top soft.

– Sprinkle some corn meal on top of a wooden peal or flat (upside down sheet pan) and place your frozen GF pizza crust on top.

– Top with the ratatouille. Add your favorite cheese.

– Bake 10-15 minutes until the bottom crust is slightly charred. Enjoy!

Wheat Nothings

A gluten-free Valentine’s Day

By Kate Thornberry, Fri., Feb. 11, 2011

Karen Morgan of Blackbird Bakery

Photo by John Anderson

There was a time when so little was generally known about gluten intolerance that sufferers of celiac disease hardly dared to eat at   restaurants. But as the number of people affected by celiac sprue has skyrocketed, due in part to more accurate diagnosis of the condition, restaurants are becoming more knowledgeable about the disorder and increasingly able to accommodate those affected by it.

Essentially, those suffering from gluten intolerance and celiac disease cannot ingest wheat, barley, rye, or any other grain containing the gluten protein. In some cases even the tiniest speck of gluten can result in serious gastric distress and allergic inflammation lasting for days. Avoiding foodstuffs obviously made with wheat is not enough; professional cooks often use wheat flour to make roux, thicken sauces, add body to soups, and dredge meats prior to sautéing or grilling. In order to safely feed the gluten-intolerant, chefs must learn to avoid all the many ways that gluten can sneak into food (including the use of prepared products, such as soy sauce, which is usually made with both soy and wheat).

Fortunately, there are dozens of grains that are perfectly safe, and many chefs are switching to these – corn, quinoa, arrowroot, rice, and chickpea flour, among others – to thicken sauces and dredge meats and seafood. In the process, menus are becoming much friendlier to the gluten-intolerant, and there’s a lot more variety out there to enjoy.

Gluten-free treats from Beets Living Foods Cafe

Photo by John Anderson

So much so that it’s impossible to list every place in town that is willing and able to cater to the gluten-intolerant. Many Austin restaurants have dedicated gluten-free menus, myriad gluten-free menu items, and even kitchens that are entirely gluten-free, but that’s just the tip of the iceberg; if there’s some place you’d like to try, give them a call and ask the manager or chef if they can accommodate your dietary restrictions. You’ll be surprised at how many of them are both knowledgeable and eager to assist.

For my research, I asked several of Austin’s most prominent gluten-free lifestyle experts – Sarah Rodenberg (www.glutengirlinaustin.com), Karen Morgan (www.blackbird-bakery.com), and Jessica Meyer (www.atxglutenfree.wordpress.com) – what restaurants they would recommend from their own experience as being reliable, as well as appropriate for a romantic Valentine’s Day celebration. I then followed up by talking to the chefs and restaurateurs to make sure that the information was accurate and up-to-date. The resulting list of 24 restaurants is in “Highfalutin Without the Gluten Roulette.”

Generally speaking, the finer the dining (and by that I unfortunately do mean the more expensive a place is), the more likely you can safely eat a glorious, memorable, gluten-free meal. Names that came up repeatedly include TRIO at the Four Seasons, Uchiko, parkside, Wink, Eddie V’s, Fino, Asti, the Carillon, and La Condesa. There are many midrange places, however, that are stepping up: Chez Zee, Eastside Cafe, Corazon at Castle Hill, Kenichi, Gumbo’s of Westlake, Mirabelle, and Fonda San Miguel all merited several mentions as well. Some of the favorites on the less-expensive end of the continuum include Maudie’s, the Steeping Room, the Brick Oven Restaurant on Brodie, and Las Palomas.

At least four local establishments will be hosting Valentine’s dinners with special prix fixe menus tailored to the gluten-intolerant:

• For celiac sufferers who are extremely sensitive (and some can have a violent reaction to even a few parts per billion of gluten), Wild Wood Art Cafe, Austin’s first entirely gluten-free bakery and restaurant, will be hosting a “gluten-free gourmet” Valentine’s dinner on Saturday, Feb. 12. Entrée choices include grilled red snapper with beurre blanc, rack of lamb, chicken roulade and vegan mushroom risotto, along with appetizers, lemon soup, and dessert. Reservations are necessary, but management has kindly extended the reservation deadline an extra day for Chronicle readers.

• Beets Living Foods Cafe, best known for catering to raw food aficionados, happens to boast a gluten-free premises as well. Owner Sylvia Heisey and chef Alicia Ojeda will be putting on a special four-course Valentine’s dinner – pine-nut-pilaf-stuffed dolmas, Caesar salad with carrot croutons, ravioli with macadamia cream herb sauce, and a dessert plate – for an affordable $75 per couple. Ojeda is an inspired and passionate raw foods chef, and this dinner promises to be a culinary triumph, as well as completely and utterly gluten-free (and raw!). Reservations required.

• Corazon at Castle Hill will present a three-course prix fixe menu on Valentine’s Day that is overwhelmingly gluten-free (six out of seven entrées), including dishes such as roasted half rack of lamb, Moulard duck enchiladas, and beef tenderloin with a Cognac and portobello sauce. If you can’t get a reservation for that night (and Corazon is often booked weeks in advance), chef Mike Taddeo assures me he’ll be adding the gluten-free entrées to the regular menu for several weeks.

• Mirabelle will offer an affordable three-course prix fixe dinner ($59 a person) on both Saturday the 12th and Monday the 14th, more than half of which is entirely gluten-free. Options include lump blue crab timbales, Kobe beef carpaccio, seared sea scallops, pomegranate-glazed duck, and gar­lic grilled jumbo shrimp. Gluten-free des­serts include crème brûlée, sorbet trio with fresh fruit, and flourless chocolate torte.

The options for a lovely, gluten-free Valentine’s dinner out at a romantic restaurant have never been so plentiful!

Book Signing Event

Join Alain Braux for practical advice on switching to a gluten-free lifestyle

By Kate Thornberry, Fri., Feb. 11, 2011

Photo by John Anderson

Chef Alain Braux, signing his popular book Living Gluten and Dairy-Free With French Gourmet Food

Favorably reviewed by The Austin Chronicle in our “Books for Cooks 2010” holiday gift guide (Nov. 26, 2010), this practical    guide not only includes timeless recipes, but also contains an invaluable index of hidden sources of gluten and dairy, as well as practical advice about making the switch to a gluten-free lifestyle. Braux himself will be on hand to discuss his timely, informative book and answer questions; he’ll also provide free samples of his fabulous flourless chocolate torte, and Sarah Bartholow of Dallas-based company Hail Merry will offer samples of several of her company’s vegan and gluten-free treats. A wonderful opportunity to meet one of Austin’s gluten-free luminaries. (BookPeople, 603 N. Lamar, Monday, Feb. 14, 7-9pm.)

Gluten-Free Edible Gifts

Mmmmmm, chocolate

By Kate Thornberry, Fri., Feb. 11, 2011

Photo by John Anderson

Cocoa Puro Kaka’wa Cocoa Beans

www.cocoapuro.com

The world’s finest fresh roasted cocoa beans are covered with layers of dark, white, and milk chocolate, then rolled in velvety cocoa.  These Austin-made confections have won so many awards (including being named a Top 100 favorite in Saveur magazine) that there literally isn’t room here to list them all! Available online and at the Saturday morning Downtown Sustainable Food Center Farmers’ Market, Saturday, 9am-1pm ($6, $12, $24).

Miles of Chocolate

www.milesofchocolate.com

Austin’s own Miles of Chocolate has introduced a gluten-free version of its insanely decadent chocolate confection. Available exclusively at Whole Foods Market’s Candy Island ($15/pound).

Delysia Chocolatier

www.delysia.com

These stunning collections of screenprinted chocolate truffles are a feast for the eyes as well as the appetite. The Valentine’s Collection ($20) and the Wine Collection ($27) are both gluten-free and available all Breed & Co. locations, as well as Antonelli’s Cheese Shop. Online shoppers can access even more variety, as 90% of Delysia’s products are gluten-free.

Gift Card for Tèo Espresso, Gelato & Bella Vita

www.caffeteo.com

Tèo makes some of the best gelato around, but more importantly, Tèo is hyperaware of concerns with celiac disease. The gluten-free gelatos always have a dedicated scoop, and the staff always knows which gelatos are worry-free.

Cherry Heart Art Candy by Hammond’s

Packaged in shiny-red lips-shaped boxes, this gluten-free version of the classic confection (the little hearts with the corny sayings) is also available at Whole Foods Market’s Candy Island ($7.99).

Confituras Gift Box

After winning a Good Food Award last month in San Francisco, Stephanie McClenny probably doesn’t even want any more press! But all of my gluten-free experts expressed a Valentine’s wish for a gift box of Confituras preserves. Available online or at the SFC Downtown Farmers’ Market, Saturday 9am-1pm ($10-35).

Edis’ Chocolates

www.edischocolates.com

Local chocolatier Edis Rezende’s award-winning handmade truffles are always gluten-free. Available directly from Rezende at the Barton Creek Farmers Market, Saturday, 9am-1pm ($10/half-dozen, $20/dozen).

Peoples Rx’s Chocolate-Covered Organic Strawberries

www.peoplesrx.com/

Chocolate-covered strawberries are ubiquitous this time of year, but Peoples Rx has always gone the extra mile to offer gluten-free Calle­baut dark chocolate and organic strawberries ($10/half-dozen, $18/dozen).

Book Review

This ambitious book was practically written to order for the gluten-free Valentine’s Day market

By Kate Thornberry, Fri., Feb. 11, 2011

Gluten-Free Girl and the Chef

by Shauna James Ahern and Daniel Ahern John Wiley and Sons, 288 pp., $29.95

A compendium of innovative gluten-free recipes interwoven with a real-life love story, this cookbook combines all the elements of love and romance with learning to live a gluten-free life. It was practically written to order for the gluten-free Valentine’s Day gift market!

Shauna James (otherwise known as “Gluten-Free Girl” on her nationally popular blog: www.glutenfreegirl.com) met and fell in love with chef Danny Ahern, who subsequently converted his entire restaurant to gluten-free status so that his true love could eat there. He taught himself how to create completely gluten-free cuisine, and she learned the techniques and attitudes necessary to make chef-driven cuisine at home. Together they wrote this cookbook – named one of the best of 2010 by The New York Times – full of memorable stories and vignettes, combined with the recipes they used to woo each other during their courtship.

It’s an ambitious book, and it might be initially a little intimidating in scope; the recipes for the most part are for restaurant-quality fare. But one idea shines out very brightly: Just because you must eat a gluten-free diet, that’s no excuse for letting yourself feel deprived, ever. Instead, the authors take you on a giddy journey of discovery, embracing an entire world of food that the gluten-intolerant can enjoy. Rather than focusing on what you can’t have, this book turns the focus to all the wonderful flavors that are just waiting to be discovered. And if you chose to woo someone with it – so much the better!

Karen Morgan made it her mission to make fabulous gluten-free versions of every baked item in her repertoire

By Kate Thornberry, Fri., Feb. 11, 2011

Blackbird Bakery Gluten-Free

by Karen Morgan Chronicle Books, 224 pp., $24.95

It can break a gluten-intolerant person’s heart to give up baked goods. Cake, cookies, brownies, pie, biscuits, breads – the list is depressingly long. But do you really have to give them up? Manufacturers have stepped up to bridge that gap in recent years, introducing some gluten-free bakery items, and the problem of baking gluten-free has been taken up by pastry chefs, bloggers, and frustrated home cooks. As a result, gluten-free options have become better and better. This book represents the pinnacle of gluten-free home baking thus far; the confections and treats these recipes make are virtually indistinguishable from their glutenous counterparts.

Austinite Karen Morgan, a lifelong baking enthusiast, was among the heartbroken when she was diagnosed with celiac disease. Being a baking snob, however, she refused to accept sorry substitutes, and she made it her mission to find a way to make fabulous gluten-free versions of every baked item in her repertoire. Her single-minded focus paid off: Before long her creations were being sought, not just here, but by national celebrities including Courteney Cox, Laura Dern, Ben Harper, and Jenni­fer Esposito. This led to a book deal, the fruit of which is this cookbook. It’s a gorgeous book, clear and effectively laid out, with lots of inspiring (and mouthwatering) photographs. Morgan’s unique flour combinations, simplified techniques, and cutting-edge ideas represent a genuine revolution in gluten-free baking.

Highfalutin Without the Gluten Roulette

The eateries listed below all have gluten-free options, some offer 100% gluten-free menus, and they are all sensitive to dietary restrictions in general. Enjoy your gluten-free Valentine’s!

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Estimated meal cost per person:

$=<$10

$$=$10-25

$$$=$25-40

$$$$=$40+

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DOWNTOWN

Beets Living Foods Cafe Austin’s premier raw food spot, Beets serves gluten-free all year long. 1611 W. Fifth #165, 477-2338. www.beetscafe.com. $$

Corazon at Castle Hill The offspring of the well-loved Castle Hill Cafe has a refocused menu, but regulars are glad that what wasn’t broken remains. Look for Mexico-centric dishes and top-notch service, with numerous gluten-free options. 1101 W. Fifth, 476-0728. www.corazonatcastlehill.com. $$

La Condesa Chef Rene Ortiz and pastry chef Laura Sawicki whip up neo-Mexican cuisine, as well as gluten-free options, as this 2nd Street District anchor sets a new standard for local dining. 400-A W. Second, 499-0300. www.lacondesaaustin.com. $$$

Parkside Simple surf and turf in a bistro setting, with a full oyster and raw bar, amazing mac and cheese, gluten-free menu options, and great desserts. Stop by for dinner and the late-night scene or a quick prowl through the half-price bar menu at happy hour. 301 E. Sixth, 474-9898. www.parkside-austin.com. $$$

P.F. Chang’s China Bistro Depend on this popular chain for upscale Chinese favorites, a dedicated gluten-free menu, and enthusiastic service in a pleasant atmosphere. 201 San Jacin­to, 457-8300. www.pfchangs.com. $$

TRIO at the Four Seasons Look out over Lady Bird Lake, and transcend the usual hotel-dining scene. The focus is on unusual and creative preparations of appetizers, side dishes, terrific steaks, and seafood, with an extensive gluten-free menu. Dinner charms with romantic lighting and efficient service. 98 San Jacinto, 685-8300. www.trioaustin.com. $$$$

EAST

Eastside Cafe This well-established place has been serving some of the healthiest food on the Eastside for quite a long time. The large herb and vegetable garden in back makes for fantastic fresh plates, and a dedicated gluten-free menu makes it fun for everyone. 2113 Manor Rd., 476-5858. www.eastsidecafeaustin.com. $$$

NORTH

Apothecary boasts a strong selection of artisanal cheeses, charcuterie, salads, homemade soups, and sandwiches. Gluten-free paninis and salads round out the menu. Wine list changes monthly. 4800 Burnet Rd. #450, 371-1600. www.apothecaryaustin.com. $$

Asti For varied Italian regional cuisines and an extensive wine list of mostly Italian and Cal-Ital selections, try this Hyde Park corner spot. 408-C E. 43rd, 451-1218. www.astiaustin.com. $$$

Chez Zee Regulars and novices alike have been flocking to this bistro for 10 years running thanks to its 20 wicked dessert options. Fourteen gluten-free menu items mean everyone can go out for dinner. 5406 Balcones, 454-2666. www.chezzee.com. $$$

Daily Juice Cafe Looking for a healthy brunch? Everything on the menu here is composed of raw vegetable matter of one kind or another, and the gluten-free baked goods are terrific. 4500 Duval St., 380-9046. www.dailyjuice.org/pages/cafe. $$

Fonda San Miguel offers traditional Interior Mexian cuisine, including several gluten-free choices. Try the Angels on Horse­back, or just show up for the famous Sunday brunch. 2330 W. North Loop, 459-4121. www.fondasanmiguel.com. $$$$

Mirabelle Northwest Hills neighbors have embraced this casual fine-dining spot, and wine lovers from all over town make it a destination restaurant. Gluten-free dieters will find plenty here to make them happy, too. 8127 Mesa, 346-7900. www.mirabellerestaurant.com. $$$

P.F. Chang’s China Bistro Depend on this popular chain for Chinese favorites and enthusiastic service in a pleasant atmosphere. 10114 Jollyville, 231-0208. www.pfchangs.com. $$

The Steeping Room Tearooms are making a comeback, just in time for moist cupcakes and delicate tea sandwiches. You’ll find a selection of small plates, salads, and daily soups here, as well as gluten-free menu items and heavenly gluten-free desserts. The Domain, 11410 Century Oaks Terrace #112, 97-STEEP. www.thesteepingroom.com. $$

Uchiko Chef-driven sushi and Japanese and original Asian cuisine, including gluten-free items, is served in a posh atmosphere. 4200 N. Lamar #140, 916-4808. www.uchikoaustin.com. $$$

SOUTH

Barley Swine This small gastropub offers small plates of skillfully prepared seasonal and local foods, including several gluten-free options. 2024 S. Lamar, 394-8150. $$

Brick Oven Restaurant This isn’t just some of the best pizza in town; there’s a full menu of gluten-free options complementing the traditional, filling pasta dishes, all with a personal touch. Also a fantastic GF carrot cake by the slice that tastes like the real thing. 9911 Brodie, 292-3939. www.brickovenrestaurant.com. $$

Vespaio A comfy bar, great service, and a dazzling display of antipasti near the front door lure us in, and the pasta and heirloom tomatoes do the rest. And if gluten-free pasta is what you’re after, you’ll find plenty of it here. 1610 S. Congress, 441-6100. www.austinvespaio.com. $$$

WEST

Gumbo’s of Westlake offers an extensive gluten-free menu, featuring swanky Cajun specialties such as blackened and grilled seafood, beef tenderloins, and seafood appetizers. 3600-D Capital of TX Hwy. N., 328-4446. www.gumboswestlake.com. $$$

Las Palomas Twenty-five years young and still serving up delicious Interior Mexican in a lovely setting. The empanadas, frijoles a la charra, beef tenderloin, and anything with mole sauce are not to be missed. Also check out the extensive gluten-free menu. 3201 Bee Caves Rd. #122, 327-9889. www.laspalomasrestaurant.com. $$

Wild Wood Art Cafe Finally, a health-conscious menu dedicated to the nutritional well-being of people whose choices are limited by food allergies and medical restrictions. Find fresh, well-prepared breakfasts and lunches featuring gluten-free salads, sandwiches, and entrées. 3663 Bee Caves Rd. Ste. 4-A, 327-9660. www.wildwoodartcafe.com. $

UT AREA

The Carillon Executive Chef Josh Watkins prepares upscale, modern American cuisine in a lavish setting. Try one of the gluten-free entrées. 1900 University Ave., 404-3655. www.thecarillonrestaurant.com. $$$

Fino Influences from Nice to Casablanca and Naples to Athens are all ably executed here by chef Jason Donoho. You’ll also find plenty of gluten-free options. 2905 San Gabriel, 474-2905. www.astiaustin.com/fino. $$$