Sunday, November 28, 2021

Making a new year’s resolution



Chef Anne Feinman

It’s that time of year when we are all considering what our New Year’s resolutions should be. I know, I have made the resolutions and have found a way to deny it was ever so…only to make the same resolutions the following year. I promise to exercise more, eat better and healthier and to “not work so much”…. but for those who know me and love me, it doesn’t seem to happen the way I plan. Today is December 23rd and until two days ago, I had not given one thought to this year’s resolution.

As life seems to go, I was speaking with two of our guests at Mango’s Dockside Bistro (our newest family restaurant at The Esplanade) and they were requesting Gluten Free Pancakes. I told them we did not offer them, but asked that they join us the following morning and I would be pleased to get the ingredients and prepare the pancakes. That afternoon, I did some research on Gluten Free Pancakes, and went shopping for the ingredients. No, the local grocery stores don’t carry a ready to make pancake mix for Gluten Free diets. After looking at numerous recipes and trying to locate the ingredients needed, I fell upon information that I hope changes my life, my husband’s, my daughter’s, grandsons and many of yours.

It seems research has proven that wheat is a “malicious” food….the world’s most popular grain is also the world’s most destructive dietary ingredient. Effects of wheat on humans include appetite stimulation, exaggerated blood sugar surges, and an assortment of neurological disorders, diabetes, heart disease, arthritis and curious rashes. I ask myself “how can this be?” How has this seemingly benign plant that sustained generations of humans suddenly turned on us? For one thing, it is not the same grain our parents and grandparents made into their bread. Wheat has changed dramatically in the past years under the influence of agricultural scientists. It has been hybridized, crossbred, and made to be resistant to environmental conditions, such as drought and fungi. The average yield on an American farm today is ten fold what it was 50 years ago. These genetic changes have come at a high price.

My resolution is to remove wheat from my diet. I am going to do this for 30 days and see what changes I see. I figure it should be pretty easy to eat lots of meat and vegetables, and some nuts, fruit and seeds. Those healthy whole grains known as wheat are actually killing us and the artery clogging saturated fats from the meats are actually good for our heart and the rest of our body.

I am looking forward to more energy, better focus and especially the lack of joint pain. I believe I have found something that others have already come upon and I am going to take this resolution seriously. For those who are already on a Gluten Free lifestyle, I look forward to preparing some of our restaurant’s favorite dishes to meet your needs. Mango’s Dockside Bistro has put together a menu just for you…and ME!

The following recipe, Gluten Free Pancakes, try them!


Serves 2 at 3 pancakes per person 

• 1 c. Buckwheat Flour.
• 1 c. Gluten Free Flour.
• 1 tsp. baking soda.
• 2 eggs.
• 1 c. almond milk.
• 1 tsp. real vanilla extract.


Blend dry ingredients, add wet ingredients. Pour onto slightly oiled griddle and cook till bubbles appear and flip. serve with Real Maple Syrup!

Wishing you a very Happy New Year… and stop in to try one of our newly added Gluten Free Menu Items at Mangos Dockside Bistro at The Esplanade. Join me in better health!

Lauren, Rick, Mike, Jamie, Chef Annie and Chef Jack, along with their staff, remind you that we are here for all your catering needs. Contact us at 239-393-2433 or 760 N. Collier Blvd. at The Esplanade.

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