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A Tale of Two Sisters Blog

We support, celebrate, and teach writers.


Elizabeth’s gluten-free meatballs

Elizabeth’s gluten-free meatballs


Oh my goodness, I have been craving meatballs.

But they’re made with bread crumbs.

That’s off-limits because I have a gluten allergy.

My gluten-free diet for the past 20 years has rid me of the wheezing, coughing, bronchitis, and the annual bout of pneumonia that asthma once inflicted on me.

So, when Catherine and I went to Sedona, Arizona, for our second Atlas Collective Retreat with our business coach, Leisa Peterson, we returned to Picazzo’s, a gluten-free, organic, non-GMO restaurant.

One bite of gluten-free meatballs — made with turkey and immersed in super fresh tomato sauce — and I was in culinary heaven.

And the bread…

Oh my goodness, it was the best gluten-free bread ever!

Six triangles of it framed the meaty tomato dish that was garnished with fresh basil and shaved Parmesan.

I crave bread, but rarely buy it because most gluten-free bread doesn’t taste good enough to justify being called bread.

So, indulging my craving for meatballs and amazing bread elevated me to absolute Nirvana.

I savored every bite, closing my eyes in gratitude for such delicious nourishment amidst people I love.

Meanwhile, Catherine enjoyed the Spicy Thai Peanut Quinoa Bowl, something she’s ordered every time she’s been to Sedona. Served hot, the hearty bowl contains broccoli, grilled and sliced chicken breast, carrots, red cabbage, peas, quinoa, spicy Thai peanut sauce, coconut milk and chili flakes. Topped with Siracha slaw and fresh cilantro.

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Catherine’s spicy thai peanut quinoa bowl

Catherine’s spicy thai peanut quinoa bowl

WellnessCatherine Greenspan