Book

PASTA PAR TUTTI

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Of all the diets I have explored in my constant effort to keep myself and my readers and listeners in shape, the ones with which I have the most trouble are those that cut out wheat.

While for me it is a matter of preference, there are many people for whom avoiding gluten (a protein in wheat) is a matter of health, if not life and death!

Fortunately, I found a great guide to enjoying favorite floured flavors without fear.

As they are both homegrown cooks who share New York and Italian roots and an intolerance to gluten, Cynthia Delia Coddington and Jo Provenzano Hoppe came together as the Gluten Free Epicureans and have dedicated themselves to finding ways to share gluten-free variations of favorite family recipes with others.

In their book, Senza Glutine, Cindy and Jo offer a shopping list of gluten-free ingredients that includes pastas and other Italian essentials then take readers through a traditional multi-course Italian meal. After starters like hand-picked antipasti like fried chickpea fritters and Cynthia’s grandmother’s Italian Wedding Soup, the main courses include butternut squash gnocchi, polenta with mushrooms, chicken Fra Diavolo, gluten-free pizza dough and Keto-friendly eggplant parm. Staples such as authentic pesto and 30-minute marinara and sweets (dolci) such as almond semifreddo and anise biscotti round out the meal. 

In addition to suggesting substitutions and other tips that can make each meal even more enjoyable to more people, the book also offers the history (including family history) of most dishes, making each even more appetizing! 

EFFIE-N GOOD!

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As I have been bringing my book on the Ivy League and my live author interview series to more venues (such as the Needham Library, where I will be interviewing everyone’s favorite radio host, Jordan Rich, on April 30), I have had to find more snacks to bring for my guests to enjoy as they linger to buy books and talk with the authors.

That is why I always have boxes of Effie’s Homemade on hand!

Based on the traditional Nova Scotian oatcake, these family recipe-based, hand-crafted cookies and crackers (ahem- “biscuits”) are made in Dorchester, MA and available all over (including at my book events!).

From their original Halifax-helped oatcake and European-inspired rye biscuits to their hearty and historically-accurate corn cakes and stone-ground wheat pecan biscuits, Effie’s are perfect for wine and cheese parties, mini PB&Js or just straight out of the box. There are also recipes at https://effieshomemade.com to inspire your next sensational snack!

For those with a taste for sophisticated sweetness, Effie’s also offers aromatic almond biscuits, bold and snappy ginger biscuits, brain-boosting walnut biscuits, and decadent cocoa biscuits.

No matter which you pick, all of their biscuits come in giftable boxes and samplers and many are also available in individually-wrapped two-biscuit servings that are just right for a satisfying snack or something special to share

While becoming a loyal customer is not hard, Effie’s even offers a reward program for those of us who enjoy their wonderful wares on a regular basis!

Come be a guest at my author events and you too will have that opportunity!

In the meantime, use MattsMeals20 to get 20% off at https://effieshomemade.com/

GEARING UP FOR SUCCESS

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As someone who was involved in the “gig” economy before it was “hip” and as a freelancer who wears many hats (maybe too many sometimes!), I have a special place in my heart for fellow hustlers who use their skills to help themselves and a lot of other people as well.

As an author who talks about my book on the Ivy League (www.lionstigersbulldogs.com) and interviews my literary on my show on The Needham Channel (https://www.needhamchannel.org/the-writers-block/) and at various other venues, and as a writer who profiles and promotes Veterans who run their own businesses and people in the food space who are making a difference, I was especially excited to be introduced to Patrick Greenwood!

Not only is Greenwood the host of the “Writers on Writers over a Triple Espresso” podcast (on which I was honored to be a guest!), he is also a veteran of the military and the tech space, the author of two books (so far!), a devoted cyclist, and the creator of Cyclewriter 3 Coffee – a delicious brand of blends that donates proceeds to children in Vietnam and other communities around the world.

As our listeners know, my gig economy life has made coffee a necessity. While I have been fortunate to find many great brands (many of which are also made by Veterans), Cyclewriter combines hand-selected beans from all my favorite growing regions with a growing respect for the farmers with whom Patrick works. And as it also supports a fellow writer, it has quickly pushed to the head of my morning energy peloton. 

Please check out all he does at https://cyclewriterllc.com and support him as he supports so many others.

INSTANT KARMA

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Despite the fact that she has been told repeatedly by many friends about the ease of use and health benefits of an instant pot and despite the many delicious and healthy meals said friends have prepared for us using theirs, my dear wife seems to have a fear of using it for our family.

Fortunately, I recently came upon a new book by Instant Pot pro and Pressure Luck Cooking creator Jeffrey Eisner that has helped to take the anxiety out of cooking under pressure. And what makes it even better is that most of the recipes are not only healthy and delicious but low in calories. In fact, the book is called The Lighter Step-by-Step Instant Pot Cookbook!

As Eisner used these recipes to lose 100 pounds himself, the proof is in the pudding (or is that the lemon curd on page 258?). And no matter whether you like soups or stews, pastas or poultry, meats or meatless meals, applesauce or oatmeal, Cuban Chili, Greek Farro, or Sephardic Tagine-style meals, this book has all you need to embrace the instant while improving your health.

Starting with a table of contents that details which recipes are free of gluten and dairy and which are paleo- or keto-friendly, the book offers a wide range of recipes, each of which has images of nearly every step so even the most pot-averse cook can feel confident. It also has handy tips for substitutions that can lower the calorie count and improve the nutritional profile of many recipes even further.

Whether you want to lose weight or gain confidence in the kitchen, this is a no-pressure way to learn how to use pressure to make great food that is great for you.     

http://readvoracious.com