Awaken Coffee, February Special Events and BYL Biscuit Recipe
February 15, 2016 09:41 PM Filed in: Newsletter
|What’s in this Newsletter|
New Partner: Awaken Coffee
Facebook goal and giveaway - We made it! Giveaway coming soon!
Special Event: We have four special gluten free events in February!
Outside the Breadbox update
Featured bakery product: BYL Cupcakes
New in the Market: Farm Eggs (including duck eggs), Sami’s Closeout and 75% off sale
People of BYL: Piotr Ulmer, MSPT, Certified Gluten Practitioner
Feature story: What is Gluten?
Recipe: BYL Gluten Free Hawaiian Pizza Biscuit
New Partner: Awaken Coffee
We are so excited to announce a new partner in Knoxville, TN. We have partnered with Awaken Coffee in The Old City! We will be dropping off a fresh baked gluten free delivery to Awaken Coffee every Thursday morning. Right now, Awaken Coffee will carry our scones, mini pumpkin bundts and oatmeal cream pies. Be sure to stop by and grab a coffee, check out their amazing space and show them how much you love BYL baked goods!
Awaken Coffee in The Old City
Facebook, Instagram, Twitter, Yelp
Please go like, follow and review Benefit Your Life on social media! We want to spread the word about our amazing gluten free baked goods. Thanks to you, we have reached our Facebook goal of 3,000 likes, which means we are gearing up for a fun giveaway!
Special Event - Juice Bar with Nicole Fey on Friday, February 19, 11:00am - 1:00pm
Nicole Fey is joining us to provide a juice bar during lunch at the bakery. Come by and watch a juicing demonstration and enjoy a made-to-order fresh, organic juice. Nicole’s recent talk at the bakery was really informative, and the juice drink was delicious! This is your chance to try a juice and meet Nicole if you missed the class. Nicole will also be available to answer questions and sign her new book!
Special Event - Detox with Emily Kopek, PA-C on Monday, February 22, 12:00 - 1:15pm
Emily Kopek, PA-C is joining us to discuss how to live a lifestyle of detoxification the whole year round and the role nutrition, gut health and environmental toxins play in detox. Call the bakery from more details about the class. You can read more about Emily in the People of BYL feature in this week’s newsletter.
Special Event - Gluten 101 - Ins & Outs of Going Gluten-Free at CTS Physical Therapy, Tuesday, February 23, 5:30 - 7:00pm
CTS Physical Therapy is hosting a free lecture by Piotr Ulmer, MSPT, Certified Gluten Practitioner. The event will include research about how a gluten-free diet can help your mind and body, how to change to a gluten-free lifestyle, and how to make simple and less expensive recipes. Benefit Your Life is really excited to be a sponsor for this event!
Special Event - Pizza Day with Julie Morrison on Saturday, February 27, 12:00 - 2:00pm
Do you miss pizza since going gluten free? Julie Morrison is joining us to feature her yummy gluten and grain free pizza crust from her Survive & Thrive Gluten Free Cookbook. We’ll have crusts ready in the bakery so you can come by and pick your toppings. We’ll bake an individual size pizza for you to enjoy. Julie will also be available to answer questions and sign her cookbook!
Outside the Breadbox
Outside the Breadbox is the BEST gluten free sandwich bread we have tried. Our customers love it! The snow cleared out in Colorado so the Outside the Breadbox Vegan Oat Bread is back in stock. If you haven’t tried this bread, ask us for a sample. You will likely leave with a loaf - it’s that good! If you would like to pick up fresh bread, check with the bakery on Friday after 2:00pm.
What’s New in the Bakery
BYL bakes a delicious assortment of cupcakes for our bakery case and for special orders and parties. Unless the cupcake has a buttercream or cream cheese frosting, all cupcakes are dairy free. Our cupcakes with chocolate cake are an excellent choice for an egg free or vegan option. Come check out our cupcakes today or place an order for a special event.
What’s New in the Market
Circle V Farm Duck Eggs
- For a limited time, we are pleased to offer our customers local farm duck eggs for purchase. Have you tried duck eggs? Duck eggs are really great for baking. Come by and check our market cooler.
West Wind Farm Eggs
- We are pleased to offer our customers local farm chicken eggs for purchase. These eggs are large/extra-large, soy-free, from free-ranged/cage-free hens, non-GMO, pesticide/chemical-free, arsenic-free and non-irradiated. Come by and check our market cooler.
Sami’s Bakery closeout
- We are closing out Sami’s Bakery products. Please ask in the bakery for these items while supplies last. We still have Millet & Flax Bagels, Sourdough Bagels, and Millet & Flax plain chips.
75% OFF sale -
This is the last week to find these closeout items. Check out our display near the checkout for 75% off closeout items. Now is a great chance to pick out any special products, mixes or flours to add to your gluten free pantry. Get them while supplies last.
People of BYL
Meet Piotr Ulmer, MSPT, Certified Gluten Practitioner! Piotr is a physical therapist specializing in treating patients with chronic pain accompanied with a complicating diagnosis via manual therapy. In the interview below, Peter describes his health story and how that has played a huge role in his career and helping his patients experience better health.
What’s your health story? Are you celiac?
In 1995, I had been practicing as a Physical Therapist for four years. It was the third year after moving from Poland to the USA and two months after my relocation from Detroit to Clarksville, TN. I started having severe low back pain and was not able to sit down for about five months. I had a CT scan, and it revealed L5 old fracture. I did not know where it came from. At the time I was working for four orthopedic surgeons, and they didn't know what to do with my problem, except surgery. However, the youngest of them Dr. McLaughlin, talked me out of surgery. I will be thankful to him for the rest of my life. I was also working hand in hand with four other Physical Therapists and one of them fitted me for a brace, which helped me to cope with my daily routine but did not solve the problem. I was working while standing, making notes and other paperwork kneeling at my desk, then coming home and eating dinner on the floor, laying down on my stomach, for I could not stand nor kneel any longer.
Ever since my PT college, I was fond of Manual Therapy, knew some basics of it and sensed great potential in it. I already knew manual therapy practitioners who I met during continuing education classes in 1994. I went to get treated, first to Florida (my wife driving, with me laying in the car). It helped, and I came back half-sitting. Next I was treated by a friend in Nashville. Then I flew to Connecticut and had a number of treatments there. It turned out I needed many hours of treatment, for my gut, my liver, my heart needed to be treated before my spine could truly improve.
As I was improving, I was learning from my own body, and I also started again taking classes teaching Manual Therapy. I was finally able to sit down but far from being fully functional. A few years passed, and I continued being treated. I continued treating patients with Manual Therapy. In 2000, I learned about sugar related problems, and I went off sugar. In 2004, I learned about gluten being pro inflammatory, and so I went off gluten. After the first three months, my vision, memory and focus improved. Gradually, I was noticing more mobility throughout my body, but after three years I lost swelling in my abdomen (started having flat tummy!) Finally my functionality was so good, I started again playing soccer, ice skating and was able to lift and carry my kids.
How did you find BYL?
I was introduced to BYL by a friend I worked with, years ago. It was such great news because there were not many options for gluten free living then. Before BYL, we felt alienated telling people about gluten and not knowing about much support at all in the surrounding world.
You offer several free gluten free seminars per year. Tell us about being a certified gluten free practitioner and how that has played a role in helping your patients.
Becoming a Certified Gluten Practitioner (CGP) gave me knowledge about leaky gut, gluten sensitivity, and conviction about Hippocrates (considered father of modern medicine) being right: "All disease begins in the gut". So many complaints (like low back pain) that are treated in PT offices these days are linked to the colon, liver or other vital organ ailments. These problems are difficult (at times impossible) to treat without first addressing underlying reasons for their development.
Becoming a CGP gave me the ability to spread the truth about gluten in the form of "Gluten Free Seminars", which we offer twice per year. The seminars are free, community evening lectures where we present research about gluten and the "nuts and bolts" of leaky gut. We also share our stories and "tricks" for shopping, holiday baking, etc.
If you could recommend the top three diet and/or lifestyle habits to change to address body aches and pains, what would they be?
I recommend prayer and fasting as an anti-inflammatory "tool". There is SO much more than this, but just in our daily PT world of symptoms, it becomes excellent help, and is SIDE EFFECT FREE. People who have not fasted for a while need to get into it gradually.
I do recommend other anti-inflammatory steps like going off processed sugars. Readers can the "sugar handout" on our website:
in the tab "resources". We list good and bad sugars there. We've been using this handout in our clinic for about 14 years and never had problems or complaints about it.
I also recommend daily physical activity as an anti-inflammatory agent. Using our muscles (as God designed it) burns toxicity, forces more O2 into our body systems (which is alkalinizing/neutralizing pro-inflammatory acidity) unloads a lot of pressure from liver and other organs handling toxicity.
From my personal and 25 years professional experience and observation, going 100% off gluten and off processed sugars is more effective in getting inflammation under control than any anti-inflammatory medications. Research shows that chronic inflammation is found to be a direct reason for heart disease, diabetes, Alzheimer's, Parkinson's disease, cancer and other painful and disabling conditions.
How can our readers connect with you?
CtS Physical Therapy
I will be happy to answer questions, should anybody ask.
This newsletter section was created in hopes of helping others on their health journey. If you are interested in sharing your gluten free story, please contact us.
As a disclaimer, no member of the BYL team is a doctor, nutritionist, health coach, or other health care provider. None of the information we provide is meant to diagnose or treat any illness, health issue or health related concern. We just want to share information in hopes it might point you in the right direction to start a discussion with your health care provider.
This section of the newsletter is provided to share information about the latest gluten free research and products, health related topics, sustainable/green living, natural living, etc.
What is Gluten?
By: Kelly Barger
Today’s article is going to be simple and take us all back to the basics.
I saw a 2014 episode of Jimmy Kimmel Live where a camera crew asked Los Angeles gluten free pedestrians, “What is gluten?” The responses were hilarious. It is no wonder gluten free is considered a fad by so many. I get asked this same question quite frequently by my friends. Here you go. If you ever get stopped by Jimmy Kimmel’s crew on the sidewalk, you can thank me.
Gluten (pronounced ɡlo͞otn) is a mix of two proteins (gliadin and glutelin) found in grains that is responsible for the elastic texture of dough. If you have baked with both wheat and gluten free flours, you understand exactly what this means. It is the gluten that helps baked goods maintain their shape, acting like a glue that holds food together.
Grains containing gluten include all varieties of wheat (durum, emmer, spelt, farina, faro, einkorn and KAMUT® khorasan wheat), triticale, rye and barley. Remember that wheat free products are not necessarily gluten free as they may contain one of the other gluten containing grains. Gluten can be found in many products including baked goods, breads, pastas, cereals flour mixes, sauces, seasonings, salad dressings, soups, beer and many more. Gluten can also be found in products due to cross contamination. One common example is oats. If you are celiac or gluten intolerant, always eat certified gluten free oats.
When you review a label for gluten, check for any of the gluten containing grains in the ingredient list and the allergen statement. You should exercise caution with any packaged product unless the ingredients are ALL clearly labeled or the package is specifically labeled as gluten free. For example, natural flavorings could contain a gluten containing component if the product is not labeled as being gluten free. For someone with celiac disease or who is gluten intolerant, label reading is a must. Do not be afraid to ask questions of the manufacturer to ensure you are eating a gluten free product. In addition to food products, vitamins and supplements, beauty products, toothpaste, lipsticks and other makeup and many more non-food products may contain gluten in their ingredient lists.
Next time, we’ll discuss more about foods you can and cannot eat on a gluten free diet.
Jimmy Kimmel Video (watch for a good laugh)
This section of the newsletter is used to share our favorite gluten free recipes we have tested and approved in our own kitchens. Have a favorite gluten free recipe to share? Contact us to have your recipe featured in our newsletter.
This is the first of a recipe series sharing some unbelievably delicious meals you can make with frozen BYL biscuits.
BYL Gluten Free Hawaiian Pizza Biscuit
Frozen BYL Gluten Free Biscuits
Gluten Free Pizza Sauce
Canadian Bacon (we used Jones uncured Canadian bacon from Costco)
Fresh Pineapple - cubed
Shredded Cheese (we used mozzarella)
Bake BYL gluten free biscuits according to baking instructions.
Remove from oven and slice biscuits in half.
Place biscuit halves cut face up on lined baking sheet.
Spread pizza sauce on each biscuit half.
Place slice of Canadian bacon on top of pizza sauce.
Slice pineapple cubes thinly and layer about three tablespoons pineapple on top of Canadian bacon.
Add one more small dollop of pizza sauce on top of pineapple.
Sprinkle shredded cheese over the top of each loaded biscuit.
Place in oven at 375 deg F until cheese is melted.
Remove from oven, allow to cool and enjoy!
Where to Find Our Products
Three Rivers Market
- Oatmeal Cream Pies, Chocolate Chip Cookies, Oatmeal Raisin Cookies, Double Doozies, and Chocolate Chunk Brownies
- Scones (sweet and savory), Mini Pumpkin Bundts and Oatmeal Cream Pies
If you know other venues that may want to carry BYL products, please contact us. If you would like to see our products at a particular retailer or shop, please ask the manager to
. Let’s get the word out!