Since working at Whole Foods, I have tried many new foods and diets. Not because I want to diet, but because I want to see what all the fuss is about with these trends: gluten-free, diary free, etc. If you do not truly have an allergy to these foods, I have found that anyone can still enjoy these foods on occasion. I had an experience with a customer who approached me, telling me she wanted to try a vegan 'cleanse.' I then asked her why and she replied with "to lose weight." It took every bone in my body not to scream. Switching to a vegan diet is not a diet to lose wight, it is a life style, so it is not possible to uphold to these standards without healthy, gradual changes. I didn't continue with an immediate rant, nor did I try to correct her. Since this particular lady is a frequent customer, I knew I would be seeing her again soon. Lo and behold, a week later she came crawling back to the chef's case, only to affirm my original assumption. I asked her how her vegan diet was going and she said, "I've gained weight, I'm tired, and I feel like crap, so give me a chicken breast!" All I could do at this point was laugh, not at her but with her. I then went into what the vegan life style entails and why people choose it. In fact when I went vegan for a week I gained weight too. I found myself turning to other carbs that are not necessarily good for you because they add in other ingredients to boost the flavor. I told her that you need to choose a "diet" based on what your body responds the best to. I have learned over many years that my body doesn't like carbs in the morning and that it won't process meat, so I have altered my life style based on what my body has told me. She ended up going back to her protein-rich diet, that included lots of non-vegan items. A week later she told me she felt great and lost the weight. The bottom line is that our bodies are very smart. Listen to them, respond to them, and it will treat you well. Treat it otherwise, and you will pay the price.

So, where was I? Oh right, trying new things! In this dish, I decided to try gluten-free noodles. Not half bad. Not the richness of the real deal, but pretty good.

Shrimp Fra Diavolo:
gluten-free noodles
1 pound large shrimp
1 can San Marzano chopped tomatoes
crushed red pepper
lemon juice
1 onion
1 cup dry white wine
3 garlic cloves
1/4 teaspoon dried oregano
1 big bunch of chopped italian parsley leaves
1 bunch of chopped basil
olive oil
salt and pepper

In a separate bowl toss the shrimp with olive oil, red pepper flakes, salt, and pepper. Add the shrimp to a hot pan and sauté for about a minute on each side, no more. Take the shrimp off and set aside. In that same pan add the onion and sauté until translucent, about 4-5 minters. Add the can of tomatoes, wine, garlic, and oregano. Simmer until the sauce thickens, about 10 minutes. Add the shrimp back in, toss to coat and cook for a minute or two. Then stir in the parsley and basil. Season with salt and pepper to taste. Stir and enjoy with a loved one!