Tag Archives: Gluten-free diet

Fruity Friday: Blueberry Biscuits

This recipe came from a patient. She’s a mom of seven of the most well behaved children I’ve ever met. Not only is she kind and patient but she has managed to convert her entire family to a sugar free and very healthy lifestyle. She’s a mother, chef, teacher, AND she makes and sells these gorgeous wee dolls. Custom! Check them out here at Tabitha’s Needle. She’s pretty incredible. AND she had the skill to come up with the original of this amazing recipe.

These biscuits won’t spike blood sugar and are gluten free but do have a bit of cow dairy in them. That being said, they are savory with a bit of sweet and oh-so addictive. But that’s ok because they’re actually GOOD FOR YOU!

BlueberryBIscuits Continue reading

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Faulty Friday: Fallen Off the Wagon?

Nows the time. January is over, you’re vacationing for entire weekends. You’re eating whatever the heck you want and not exercising. It doesn’t matter if you had a New Years Resolution or not, you’re starting to pack on the pounds. I’ve heard this from several patients over the last few days so let me ask you a few questions…maybe they will help you jump back on the wagon.

WeightGain

1. Weekly Vacation Days: When do you allow yourself the freedom to entertain all those cravings? Is it whenever you crumble under the pressure (which is getting more and more often)? Or is it a designated day of the week in which you except that you will be bloated and feel crappy?

It should be the second option. Pick a day each week that you feed on your cravings. On that day, eat whatever the heck you want. Personally, I have half a large Dominos pizza and half a box of cinnasticks. I love those foods but man they’re bad for me. So I eat them once a week and pay the price for 24 hours afterward.

The awesome thing is that, if you eat healthy the rest of the week, your body recognizes a problem with the pizza and voids it pretty quick. As in, you’ll be on the toilet a lot the next day. But isn’t that cool? You’re body will learn how to purge a bad thing?

2. Write It Down: When are you binge eating? When are you ditching your workout? Pinpoint your problem areas and write down your plan for them. For instance, I have terrible trouble limiting my evening eating when I’m at home. I just pile snacks into my mouth like the world is ending.

However! When I go through periods when this is especially bad, I write it all down. Before I start eating, I write down (on a list in my phone) all the food and amounts I’m allowed that night. I give myself some leeway and add in small desserts like 2 gluten-free cookies and some dried apricots, or several squares of dark chocolate. I’m just limited enough that I can pace myself throughout the night and still feel satisfied when I go to bed.

So plan through your worst habits and pull yourself out of them.

3. When on Holiday, Be on Holiday: When you’re away from home and eating out for most meals, do you feel guilty? Do you look at the meal in the beginning and giggle with joy, then look at the empty plate you devoured and feel like a beached whale? Stop it! Take your holiday as an extended Vacation Day (see #1) and enjoy your food! If you do this though, you just have to accept the reality that there might be a few extra pounds on your belly. You’ll have to be VERY good when you’re back home.

A good way to make less of an impact on your waistline is to bring with you a standard meal. I bring along a sandwich bag of my Grainless Granola and grab some milk at a convenience store wherever I’m going. Try to make sure you eat healthy for at least one meal a day.

Also, when you are eating out, eat the veggies instead of the fries. Try to incorporate veggies into every plate of food. It will fill you up with the good stuff and will provide some much-needed support for your digestion and  immune system.

Confession: I will admit that I’ve fallen off the wagon a bit in the last 2 or 3 weeks. But this happens to healthy people! We can’t have rockin’ bods every day of the year. So I will be living by these rules and trimming back that waistline until I’m happy looking in the mirror again.

I hope you’re all having wonderful Fridays. The weekend is here! And today I will be traveling up to Chicago to meet my best friend for a weekend of shenanigans. 😀

 

My Diet: The Mystery Revealed

I got a message from a friend last night. She has been gluten-free for a while now but is still having gastrointestinal problems. Most of my friends know how crazy sensitive my stomach is and how much I have to do (and not do) to tame it. So voila! A page just for that. Check out the panel just above this post for “My Diet.” Or click on this link.

Feel free to ask any questions or let me know if you think something I said was wrong.

I hope you’re all having wonderful days! It’s important to keep that smile on right now, after the Holidays. Maybe if you fake it for a while, you will convince others AND yourself that it’s real 🙂

Thursday Recipe: Bean Burgers

I’m not a vegetarian but good grass-fed, organic meat is expensive! So I’ve started to explore getting protein in other ways like from beans and other legumes as well as seeds and nuts. I just recently (while I was writing this post) learned that legumes form a fuller protein when eaten with grain so I’m stoked that we ate them like an open-faced sandwich. These were really really good. They were a little crumbly (like most veggie burgers) but great on a half-bun and ever better over a salad the next day. I made a double batch so that’s what we’ll be having tonight for dinner too!

TheRealFoodDiet

I got the base for this recipe from this book. This was a written by a chiropractor at our company and is AMAZING.

Bean Burgers (makes 8 small patties)

Ingredients

2 cups (about 22 oz) Garbanzo Beans (chickpeas)

1 onion

splash of high heat oil (coconut is my favorite)

1/2 cup gluten-free bread crumbs (you can make your own from GF bread or just buy some)

6 cloves garlic, minced or pressed

1 Tbsp rosemary

2 Tbsp Tahini

juice of half a lime or lemon

dash of sea salt and pepper to taste

Instructions

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1. Thinly slice the onions and saute until soft and beginning to caramelize. Season with salt and pepper, then place in a large mixing bowl.

2. Blend or food process garbanzo beans, tahini, garlic, and lime/lemon juice until smooth. Add to bean mixture.

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3. Add all remaining ingredients and combine thoroughly. Use your hands to roll form into balls about the size of a baseball (love using my hands in cooking!). Use a bit of plastic wrap to cleanly and neatly form them into patties.

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4. Heat a little more oil and cook burgers until heated. Serve on top of half a gluten-free bun topped with dijon mustard and ketchup with a side of steamed veggies or salad.

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Enjoy!

Does anyone have any big events they need to cook for this month? What do you want me to cook?

 

Sunday Recipe: Gluten Free, Dairy Free, Sugar Free Pancakes

Today is a seriously gorgeous day in Peoria. Scattered clouds, beautiful blue sky, about 67°F. AND one of my best friends managed to extend a work trip in the area and we get a whole two days with her! She is leaving very soon and I’m gonna be really sad. It’s so amazing to be around someone who you can sit in comfortable silence with then break the silence with an awesome conversation and easy laugh. I love it and miss it/her a lot.

And what’s even more awesome is that she is gluten and lactose intolerant just like me! So this morning we made gluten free pancakes for all of us. They were SO good. Just sweet enough and dense enough to be like normal pancakes without all the bloating and over-full feeling. And Katie had the awesome idea to use the leftovers for a post-workout snack.

Ingredients:

  • 2 large eggs
  • 4 tablespoons melted butter
  • 2 cups coconut milk
  • 1 teaspoon vanilla extract
  • 2 1/3 cups multi-purpose gluten free flour (I keep this around to use as a thickening agent in some recipes)
  • 1/2 tsp stevia powder or 15 drops stevia liquid
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon xantham gum

Instructions:

1) Whisk together the eggs, melted butter, coconut milk, and vanilla.

2) In a separate bowl, whisk together the dry ingredients. Stir in the egg mixture.

3) Let the mixture sit for 15 minutes (this makes them fluffier). Preheat skillet on medium for the last 5 minutes.

4) Lightly grease it with coconut oil or another high heat oil. Scoop the batter (I use a small glass) into small dollar sized pancakes.

5) Cook pancakes for 1 to 2 minutes, till the tops lose their shine and bottoms are golden brown. Flip and cook for 1 to 2 minutes on the other side.

6) Top it with whatever delicious yummies you can find in your fridge. We used berries and pure maple syrup (not sugar free).
Sunday breakfast is probably one of my favorite meals of the week. YUM.
I hope you’re having wonderfully peaceful Sundays 🙂