Selected Podcast

Printable Version

Dairy-Free & Gluten-Free Meal Options

Food sensitivities and allergies can be discouraging when it comes to taste and flavor. 

And, while gluten-free and dairy-free options do exist, the culprit ingredients are often replaced with unhealthy alternatives. 

Chef Gabrielle Myers has created some delicious yet simple gluten-free and dairy-free recipes, which she shares with host Lisa Davis.

They include:

  • Grass-Fed Beef Burgers with Carmelized Onions & Kale
  • Grilled Sea Scallops with Asparagus, Lemon & Mint Relish
  • Shaved Asparagus, Charred Strawberry, Pistachio, Lemon Vinaigrette
  • Grilled Early Spring Vegetables with Avocado-Orange Sauce

Listen in to learn more about Gabrielle's work in the food world, as well as some more recipe ideas.
Play PodcastPlay Download PodcastDownload

Dairy-Free & Gluten-Free Meal Options
Featured Speaker:
Gabrielle Myers, Chef
Gabrielle-MyersGabrielle Myers is a writer, teacher and chef living in the Sacramento Valley of California.

For over a decade, she worked as a cook and chef for San Francisco Bay area restaurants and catering companies. During the growing season of 2006, she apprenticed under Laura Trent, farmer and owner of Tip Top Produce, an organic farm that specialized in supplying Bay Area farmers’ markets and fine-dining restaurants with heirloom vegetables.

Gabrielle, an Associate Professor of English at San Joaquin Delta College, went to graduate school in her early thirties to earn an M.A. in English from the University of California at Davis and an M.F.A. in Creative Writing from Saint Mary’s College of California.

Her poems and essays have been published in professional journals and literary magazines. She coauthored a nutrition book, The New Prostate Cancer Nutrition Book. Access links to her poems, essays, and recipe blog through her website: www.gabriellemyers.com.

She has had two articles published recently, one in Natural Solutions and in Eating Naturally so far this year, and an a recipe published on Shape.com and a review in Edible East Bay Review.