Sweet Radish Bakeshop owner Julie Ingram shares day of gluten-free eating
Julia Ingram is the owner of Sweet Radish Bakeshop, a gluten-free bakery in downtown Charleston.
I'm on my feet 60 hours a week, so I feel like my body has to be healthy all the time. Most days, it's vegetables and whole grains. I had a smoothie for breakfast; I make a smoothie when I get to the bakery. It's frozen fruit and almond milk. I usually throw in some spinach and protein powder, because that keeps me going and I don't want a big meal.
Later, I had bites of pumpkin spice muffins and chocolate chip cookies. I'd just changed up the recipes, so I was trying them. Then for lunch, Andy (Henderson of Edmund's Oast), my boyfriend, he made lunch for everyone. He did like a wilted mustard green salad with delicata squash and savory pine nut granola.
For dinner, we made Vietnamese spring rolls. We put in persimmon, shrimp, carrots and thin rice noodles, and we made a nuoc cham sauce. It's a nice way to have something quick after coming home from the bakery.