gluten intolerance

Cinnamon Almond Granola

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If you want to make your house smell exceptionally warm and cozy, I highly recommend making this granola. It is short on ingredients and easy to scale up or down or modify to your own particular tastes. I know some people who might want to add cardamom and nutmeg to the mix and honestly I would myself, but my kids tend to like cinnamon on its own so that is what I do. I used gluten-free oats from Bob’s Red Mill, but many celiacsbobs red mill gf oats and people intolerant to gluten cannot eat even certified gluten-free oats. This apparently has to do with the protein molecule being similar in structure to gluten, though it might also have to do with what/how the oats are grown and what has been sprayed on or near them. (Read more about this here or at least look at the graph and draw your own conclusions.) Whatever the reason, listen to your body about eating oats or not. I count myself very lucky to be able to digest oats because I love granola and using oat flour in baking. This recipe is a healthy combination for starting the day because of cinnamon which can help stabilize blood sugar, almonds for the protein and good fats, and coconut oil to keep one satiated longer. Here’s the recipe:

 

 

Cinnamon Almond Granola

3 cups oats (I use gluten-free)

Real Salt

1 cup slivered almonds

1 tbs cinnamon powder

1/2 tsp sea salt (I use Real Salt)

3 Tbs. coconut oil (Somehow didn’t make it into the pics, but very important ingredient!)

1/3 cup honey

1 tsp vanilla extract (make your own!)

Preheat oven to 350. Place parchment paper down on a large, rimmed cookie sheet. Combine the first four ingredients together in a large bowl and mix well. Melt the coconut oil and honey in small sauce pan or just use your microwave for about a minute. Add the vanilla extract to the melted mixture and stir, then pour over the dry ingredients and blend until well mixed. Pour the mixture onto the pan and spread it out as much as possible. Put in the oven for about 15 minutes, stirring every five minutes so that all sides of the granola are exposed at some point. When it turns golden and the kitchen smells mouth-wateringly delicious, it’s ready to cool down and be stored in a glass container, or munched all day long right off the pan.

This is a great addition to smoothies to turn them into smoothie bowls and will be nice to have as an after school snack all week too, if it lasts that long. The other breakfast food I’ve made for the week is a couple of batches of waffles. They are filling and the addition of chocolate chips makes the early morning wake-ups just a tad sweeter for my sons, especially my youngest who is naturally a late sleeper. Waffles are also easy additions to lunch boxes and if you’ve never tried peanut butter or nutella on waffles, you are in for a surprisingly good pairing. These can be especially nice go-to foods for those early days of switching to gluten free eating for newbies, especially for kids, when it suddenly feels like all the comfort foods are out of bounds. Waffles can save the day and I highly recommend employing any and all tactics for making the transition as emotionally comfortable as possible, because changing what you eat in a drastic way is truly life altering and that should be acknowledged. It’s a challenge in other words, and although challenges are necessary and generally for the greater good, so is honoring the emotions as one goes through them.

Thank you for reading and please share with anyone looking for gluten free or just easy breakfast recipes.

Happy October!

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Quick Fixes for Acne

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Now I’m not talking about cystic acne here or any other more serious acne condition, although some of this might help those conditions, but what I’m referring more to is the occasional bumps and blemishes that everyone deals with (especially teens and women of child-bearing age) from time to time. Most people understand there is a connection to what is happening internally to what shows up externally and it isn’t solely a matter of how you care for your skin, though the common myths of chocolate causing acne or skin being ‘too oily’ persist. Chocolate only causes problems if you have a dairy intolerance and you eat milk chocolate, or an intolerance to chocolate itself, which would be a darn shame. Food intolerances definitely play a role in skin health though and I certainly experienced that with gluten before going gluten-free. It was one of the things I noticed before ever getting tested for gluten intolerance because of course I had more than an inkling I had a problem with gluten before confirming that which is how I got tested in the first place. I don’t expect many people are tested for gluten intolerance unless they themselves ask to be, which is just another way one has to advocate for themselves when it comes to the modern medical system. As a side note, my physician who ran the blood test said that she doubted I was gluten intolerant because “not many people are”. (Not true.) Then her nurse called back with the results telling me that the results showed such reactivity to gluten that I was a celiac. (This was misinformed. You can’t tell if someone is a Celiac through a blood test.) So she told me to go to a gastroenterologist who took one look at me and said, “You probably aren’t celiac. You’re too dark! Celiacs are from northern Europe and you look southern European.” (This is problematic for two reasons other than the fact he was diagnosing me from my coloring~ Italy has the largest confirmed population of celiacs and I am pretty sure they are considered southern European. Also, I’m French, German, and Irish~ not exactly southern European.) I said, “Shouldn’t I just get the test done to make sure I’m not celiac since that’s a serious, hereditary disease and I have kids?” And he said, “Why? All you can do is not eat gluten whether you are gluten intolerant or celiac. It’s the same protocol either way so I wouldn’t recommend it. Your blood test shows you clearly shouldn’t eat gluten so don’t eat gluten.” I was too baffled by such an unusual exchange to argue especially since normally I find doctors to be overly exuberant about tests, but since he was recommending I not have an uncomfortable procedure for once, I went with it for better or worse.

Anyway, back to acne. Acne is one of the rare occasions you can use essential oils directly on your skin without a carrier. You can put a drop of tea tree or lavender on a blemish to diminish it. It isn’t immediate but it will work over a couple of days time. From an internal standpoint, acne generally is associated with digestion and/or hormones. Food intolerances are clearly part of the digestive component and they can wreck havoc on skin in other forms from eczema, psoriasis, rosacea, and more. Avoiding the foods one is intolerant to is obvious, but also improving digestive processes can help long-term. Using digestive bitters and/or enzymes before eating helps with breaking down the food. Adding fresh or dried herbs to food can also improve digestion, or drinking herbal teas with an aim to cleanse the liver can help. (Most skin blend herbal teas you find on the shelves of stores include herbs which cleanse the liver and blood, and therefore deliver cleaner building blocks to the skin.) Taking probiotics and/or eating foods that have natural probiotics in them, such as kombucha and apple cider vinegar, help too. Fresh veggies, especially greens, are generally recommended, but in my research into digestive health I’ve learned that if you have digestive issues, you will get more from your veggies if they are cooked in some way, such as in soup. Fresh veggies have the enzymes which is great, but if the digestive system is compromised it needs more than those fresh enzymes to break down the food a bit and truly reap all the benefits from the veggies. I personally like sweet potatoes best of all for skin.

As far as hormonal fluctuations go with teens and also with women’s monthly cycle, taking adaptogens on a regular basis can help with hormonal balance. Teens do need to exercise some caution with adaptogenic herbs because adaptogens work primarily through the endocrine system which houses and transports hormones, and although adaptogens are generally very safe for most people, they should really be said to be safe for adults. Ashwagandha should be used only in small amounts and for shorter amounts of time with breaks in between. Ginseng should not be used by people under age 30. Seriously! It’s a potent herb for increasing (especially masculine) vitality and can cause ill effects if used incorrectly. Adaptogens such as Eleuthero and Astragalus are good ones for teens.

For women, chaste berry or vitex is the classic women’s hormone regulatory herb. There are teas, capsules, and tinctures to enable easy use. It can also be found in blends to support cycles and aid reproductive health overall.

Using clean and green products on the skin is important too. This line from Alba Botanica has been great on my son’s teen skin. I got him on the following as soon as he started having a blemish or two, and it works like a charm: the cleanser, astringent, these patches or the gel (use one or the other), and there’s also this scrub for the body is other areas besides the face are a problem. If he forgets to use it because he’s not at home, then inevitably one or two little buggers will pop out, but as soon as he uses the products again, they go away, usually literally overnight. It isn’t expensive either which is a nice plus.

If you are interested in something a little fancier and definitely as clean and green as you can get, evan healy has a whole line dedicated to acne. We haven’t tried those specific products of hers yet since the Alba has been doing the trick, but I’ve used many of evan healy’s other products such as this serum and they are extremely high quality and definitely work well.

What have you used that has worked on acne?

 

 

Throwback to Gluten Free in KY

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Today I’m sharing a post I wrote several years ago when we were in the thick of food intolerances and avoidance-s. I’m sharing it this week because we are in Louisville again visiting family, and we still do try to mostly eat gluten-free. The only gluten I can eat is in sourdough einkorn and spelt, and my sons feel better off of it for the most part as well, especially my oldest. If you are thinking of visiting Louisville for the famous Kentucky Derby or perhaps to check out the Mohammed Ali museum, you have plenty of gluten free goodies to look forward to. Here’s the post from my old blog:

Photo Credit: Ray Schuhmann
Photo Credit: Ray Schuhmann

Part of the reason I haven’t written much lately has to do with a trip to see my family in Louisville, KY, which turned out to be a very easy place to visit with multiple food intolerances in our crew. The other reason is the sheer craziness of summer with two high-energy boys~ it takes some time to adjust from school year days to summer days and honestly, I’m still adjusting. But, here’s what you will find in Louisville if you head that way (maybe in May…?) It is the Derby City after all.

Annie May’s Sweet Café is a gluten and nut free place that also has a large selection of vegan items. We went there for lunch and immediately regretted having not gone earlier in the trip. My son thought their vegan cream of broccoli soup was ‘epic’ and three of us got sandwiches we very much enjoyed and I was the only one of the three who is even gluten intolerant. The desserts we ate were delicious~ mostly cookies with cream in the middle, some vegan and some not depending on the person. My sons and I had the vegan kind which were dipped in chocolate too and probably the most decadent thing I’ve had in years. I don’t know what the vegan cream was in the middle but it definitely tasted like the real thing and I did not ask because if I knew how to make those things I might never leave my kitchen again.

Just down the road is Bluegrass Burgers which advertises on its sign outside, “Gluten free buns and beers” but it isn’t just buns and beers actually because I asked about the veggie patty and the black bean patty (they have both!) and those were also gluten-free and vegan. They were nice and patient about my questions, something that can be hard to find at restaurants where the going trend is to hate on people with food intolerances. They were extremely friendly and their food was great but there is one warning, their fries are way too good. Seriously, if you don’t want to eat a ton of them, just say no because once you start it’s all over~ they are seasoned to perfection and more addictive than chocolate covered cashews. Highly recommend this place. (And chocolate covered cashews for that matter.)

And of course there’s pizza. There are several places that have gluten-free options, but we chose Blaze Pizza because they have vegan cheese, all the pizza pies are individual size, and they cook them quickly in a wood fire so there (theoretically) isn’t much wait time. I was impressed that when I ordered the gluten-free crusts and vegan cheeses that they asked me if they needed to change gloves when handling those pizzas. They knew what they were doing when it came to allergies and I felt quite safe feeding their food to my kids and eating it myself. We liked the taste but it kind of reminded me of Chuck E. Cheese pizza, which isn’t necessarily a bad thing, something about it was just similar…the thinner crust, snappier cheese, slightly sweet tomato sauce. But if that isn’t to your taste, there are plenty of other pizza places that have gluten-free crust options, such as Mellow Mushroom, Impellizzeris, Puccini’s, Uncle Maddio’s, and Cottage Inn Pizza, so basically wherever you are in Louisville you are never far from gluten-free crust.

Something else you are never far from in Louisville are natural foods stores, so in a pinch you can always find allergy free food at Whole Foods, Lucky’s Market, or shop local and visit Rainbow Blossom at one of their five locations.

A surprising amount of allergy-friendly food can be found at the most unusual place of all, and I say that mostly because the town’s name is Santa Claus but also because the amusement park there, Holiday World, is, well, an amusement park (and water park) which generally aren’t hubs of allergy free dining.

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Photo credit: Santa’s Little Helper

This place is about 70 miles from Louisville and well worth the trip if you are traveling with kids or just like rides, water parks, and Christmas music in July. Just check out this list of allergy-free foods that you can get there and you’ll be adding Santa Claus, Indiana to your must-do list. The only thing I caution is to have the list handy with you before you go in to order because the people behind the counter weren’t always up-to-date on the offerings. There seemed to be one person in charge who handled the allergic folks and the rest of them waved her down to deal with us. That was fine with me, as long as there was one person dedicated to keeping us safe I was thoroughly impressed. We also had to wait extra time for the allergy free food so another caution is to go before your four-year old is in low-sugar-sunburnt-over-tired-and-hungry-tantrum-mode, but really it wasn’t too long of a wait, 15 minutes maybe. Of course 15 minutes with a hungry child is a lot longer than 15 minutes with just yourself to worry about, so you’ve been forewarned. But both my sons said the place was better than Disney Land, so check it out.

I’m sure there are plenty of other restaurants that accommodate gluten intolerant people but I just want to highlight one more because their menu is very clear with calling out gluten-free items, along with vegan, vegetarian, pescatarian, and whatever other kind of ~ian you want to call yourself, they’ve heard it all before. Ramsi’s Café will fill your worldly cravings when you’ve tried all the gluten-free pizza (impossible!) and eaten all the burgers on gluten-free buns that you can handle. Kids are welcome but if you are going to leave them behind for an evening out with your significant other, this is the place to go. When you are finished with dinner be sure to walk up and down Bardstown Road for some fun shopping and people watching, or grab a movie at the nearby Baxter Avenue Theaters. Enjoy!

If you are interested in pics from this year’s visit featuring a three month old golden retriever puppy, there are a few on my Instagram account. Here are some throwback pics of Louisville trips in the past few years:

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My sister and oldest son 2 or 3 years ago at parents’ house
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In this order left to right: me, painted pegasus, BFF (2016) at Captain’s Quarters
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Epic water gun battle at parents’ house
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Mom and me at Distillery Commons

Gluten Free in Dublin, Ireland

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This is a post I wrote for my former blog back in early 2017, after a trip to Dublin. I happen to be feeling restless lately and a friend of mine just jetted off to Dublin (for work, but she’s gotta eat!) so I reread this post in order to remember all the restaurant names to recommend to her and I thought I might as well share it here too. These places are great whether you need to eat gluten-free or not, but if you are avoiding gluten, Dublin is an easy place to meet all your needs.

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Dublin was a surprisingly easy place to accommodate food intolerances and allergies. We found the food there to be fresh, healthy, and enlightened, as in menus marked with gluten information or restaurants having Paleo picks (not that we eat Paleo but it is generally gluten-free) and one even celebrating a month of the Paleo diet by offering an entire menu devoted to it. This restaurant, Saba, was right around the corner from our hotel and I could have ordered many things off their menu without having to worry about gluten. When we ate there we ordered rice with our pick which is decidedly un-caveman-ish, so we weren’t beholden to the Paleo diet thankfully, and got an excellent meal out of it.

Another place right around the corner from our hotel was our favorite restaurant of all, a healthy little breakfast, lunch, brunch place called Cocu. There are three locations and it looks like they are even open for dinner at one of two of those places so there are plenty of options for checking it out. Their menus are simple although a little hard to describe so I encourage you to look at them yourself and be inspired. Maybe so inspired that you open up your own version of their tagline “A Healthy Obsession”, and if so, please let it be within 15 minutes of Redmond, Washington because we truly were obsessed and it’s one of the first things I missed when we got back home. Basically, the main lunch items are these bowls where you choose your meat or vegetarian main which is cooked with certain spices/sauces/veggies to complement it, then add two sides such as mixed greens or rice or sweet potatoes or something else, then add a topping such as seeds, nuts, or herbs. It’s all in a big bowl together and works every time, no matter the combination. They also have soups, wraps (not gluten-free), and hot pots which is something like red lentil curry over rice and you add tofu or chicken which was my favorite dish there. Anyway, I could go on because I haven’t even started on the coffee bar area, breakfast items, or side pastries which included many gluten-free items, but unless you are in Dublin right now and can check it out yourself, there’s no point in sharing any more of the obsession.

It’d be a shame to go to Ireland and not get fish n’ chips, and luckily Beshoff Brothers has us gluten-free gourmands covered. This is not a fancy place, just as a proper fish n’ chips place should not be, but it was clean and bright and their gluten-free menu had onion rings on it which I can’t recall seeing anywhere ever before this place. This wasn’t our healthiest meal but it actually wasn’t overly greasy and we both were quite satisfied with our meals, (not gf for my husband, gf for me).

You can even have your sandwich cravings easily satisfied at O’Briens Sandwich cafes. They can make you a sandwich on gluten-free bread which also happens to be egg free, dairy free, and soy free. (Yay!) They use a brand called BFree which isn’t carried in my neck of the woods (yet) but I hope it’s coming soon because they have pita bread which is so hard to find. Do be aware that if you want your sandwich toasted though, it is toasted in the same oven as the traditional breads. I did have mine toasted and felt perfectly fine for the record, but you have to judge for yourself your own level of sensitivity. There are plenty of O’Briens around Ireland so you aren’t ever too far from a sandwich which is a nice change of pace.

Another restaurant that my husband and I found ourselves returning to the very next day after a fantastic dinner and ordering the exact same meals as the night before is Balfes.  They have plenty of gluten-free options and the food is fresh and delicious. I had a salad with chicken on it that used guacamole instead of dressing and oh my gosh, why haven’t I done that before?! It was brilliantly executed and my husband loved his meal also. We even thought about going there for a third night in a row but ended up just being too lazy.

Marks & Spencer (M&S) has plenty of gluten free options in their ‘food hall’. They do have a section of gluten-free items such as pastas, cakes, breads, granola, etc, but I only bought the granola because their baked goods all have egg in them. They have a lot more to offer though in their prepared foods sections which seemed to make up about the entire store. I’ve never seen so many individually wrapped meals in my life~ Trader Joe’s has been way outdone. My husband and I got breakfast from there several times and take-away dinner at least once. He was especially fond of the place and kept saying things like, “Look at that lettuce! It’s practically standing up it’s so fresh! It’s like it’s trying to get our attention by waving it’s arms and saying ‘pick me!'”. The fresh produce there did seem exceptionally vibrant considering it was January and I wasn’t aware that Ireland had a robust winter farming industry. I still don’t know what the deal is with their produce~ if it’s grown in greenhouses or imported from somewhere else on some wicked fast plane or what, but they have a good thing going though however they are managing it. Also, I should say that before going I had the impression M&S would be extremely expensive but we found their prices to be quite affordable which was a definite plus.

There are health food stores called Nourish around Dublin that have gluten-free options such as crackers, cookies, etc. The one I went into on Grafton Street didn’t have a huge selection but I did buy some crackers and chocolates from there which were tasty. But here’s a warning to take to heart~ if you rely on melatonin to help reset your body clock and beat jet lag, bring your own because we were told at Nourish that it is illegal to sell it in all of Ireland.  Fortunately I did bring some along but we were hoping to get more there and were sorely out of luck. What does Ireland have against melatonin? Another mystery to solve I guess.

Before going to Dublin I found a lovely listing of restaurants that are gluten-free friendly. I was so thrilled with finding it but in all honesty I didn’t have to go back to it often because it seemed everywhere I checked out had gf options. I made it a habit to look at every menu that I passed just to see how gf friendly it was and I found Dublin as a whole to be extremely aware and accommodating on that front as well as on all fronts really. It was a friendly, polite, energetic, and open place that I hope to return to soon and maybe get a chance to see the countryside a bit. If you are wondering where to take your next big vacation and gluten matters feel like a confinement, rest assured that Dublin will embrace you and your gluten issues with open arms and fantastic food.

One last thing to mention, before going I made sure to request gluten-free foods for our Delta airlines flights. They actually did a great job with the meals and I always got mine before they delivered the other passengers’ meals so I never had to wonder if they’d remember or not. I actually couldn’t even eat all the food they brought me which always included fresh fruit and/or salad which is so nice to have on a long flight. I was impressed.

Please share with anyone heading to Dublin, and if you haven’t yet, subscribe for a weekly wellness post. Also, please comment below on any experiences you have had in traveling through Ireland~ I’d love to hear it!

 

Gluten-Free Waffles and Cinnamon Bread

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When my kids were going through a period of food restrictions due to intolerances, giving up gluten was by far the hardest part. Waffles came in handy as bread substitutes because gluten or no gluten, waffles are almost always yummy. I could pack them in my sons’ lunch boxes either plain, or with peanut butter between two just like a sandwich, and they loved it. (If you have never tried peanut butter on waffles before, you have to try it. It’s way better than it sounds.) Now they are able to eat gluten again, one more often than the other, but I still make the waffles gluten free and egg free for easy breakfasts. I make a double batch and just stick them in the fridge for a quick warm up on school days, and if they ever didn’t eat them all up within a couple of days I’d put them in the freezer, but that hasn’t happened yet. I like using Pamela’s Baking and Pancake Mix, but it does contain almond meal and buttermilk in the ingredients so if you are avoiding dairy and/or tree nuts, use another brand such as Enjoy Life Pancake and Waffle Mix and follow their instructions for flour to liquid ratio, and add in the other bits down below as desired.

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With Pamela’s mix, to make about 8 waffles, you will need:

4 T flax meal with 3/4 cups warm water (or 4 eggs)

2 T sunflower oil or another oil you like

1 t ground cinnamon

1 t vanilla extract

1.5 cups water

3 cups Pamela’s Baking and Pancake Mix

3/4 cups chocolate chips (optional but my kids’ favorite part)

To make:

Add the flax meal to the 3/4 cups of warm water and set aside for about 10 minutes. If using eggs, just blend everything together all at once. Eggs make more golden waffles but I use the flax meal because of the good omega-3 oil and the fiber, plus one of my sons had to avoid eggs for a while (intolerance) so I don’t like him to eat them all of the time. If using the flax, add the ingredients to the flax and water in the order I’ve written them above. Stir until just mixed, then load about 1/2 cup of the mixture at a time into the waffle iron. I spray my waffle iron each and every time with coconut oil, but I’m sure you know your specific iron’s needs.

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These make an easy snack too. When anyone first does an elimination diet or is told they can no longer eat certain (usually favorite) foods, it really helps to have tasty alternatives to rely upon to help ease that sense of loss. It truly is a grieving period, and for kids it can be especially incomprehensible, plus it’s hard on the parents who have to suddenly scramble as well. Even adults need to know they still can enjoy delicious foods every day, even if they are not exactly the ones they relied upon for years. Any time familiarity can be reestablished, a person’s sense of security, and therefore confidence grows, and it really does take all of that and more to stick with avoiding favorite foods. It also helps to know that if it is an intolerance, rather than an allergy, you really can beat it (in most cases) as long as you systematically work on building up your digestive tract as well as avoiding the trigger foods for as long as it takes. You will inevitably find new comfort foods, healthy choices that provide both healing and joy, but the process can bring up uncomfortable feelings until you hit on those perfect-for-you finds. Go easy on yourself until you get there.

Here’s another comfort food recipe for the gluten-challenged. This one comes from Delicious Living and I plan on giving it a next weekend. One of my favorite activities to do on Sunday afternoons is to bake while listening to one of my favorite podcasts, such as Wait Wait Don’t Tell Me or This American Life, and considering this is a bread, and it has cinnamon, I know it’ll be worthwhile for my family because we love bread and cinnamon (as you might have guessed from the quite large bag of cinnamon I keep on hand in the picture high up above.)

Gluten-Free Cinnamon Roll Bread

For the Bread:

  • 2 cups gluten-free all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup sugar
  • 1 egg
  • 1½ cups milk
  • ⅓ cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • FOR THE SWIRL
  • ⅓ cup brown sugar
  • 2 tablespoons unsalted butter (melted)
  • 2 teaspoons ground cinnamon

FOR THE GLAZE

  • ½ cup powdered sugar
  • 2 tablespoons milk

Directions:

Preheat oven to 350˚. Grease bottom and sides of a 9-inch loaf pan; set aside.

  1. In a large bowl, combine flour, baking powder and salt. In a medium bowl, combine sugar, egg, milk, Greek yogurt and vanilla; add to dry ingredients, and mix until well combined. To make the swirl, in a small bowl, combine brown sugar, melted butter and cinnamon.
  2. Pour about ⅓ of the batter into prepared loaf pan. Spoon ½ of swirl mix into a few spots in the batter; use a knife to swirl around. Top with another ⅓ of batter, and spread evenly. Repeat the swirl step. Add the last ⅓ of batter. Use knife to create swirls.
  3. Bake in oven for 45–50 minutes or until toothpick comes out clean when inserted. Remove bread from oven, and allow to cool. In a small bowl, combine powdered sugar and milk; pour over bread.

PER SERVING (1 slice): 223 cal, 3g fat (1g mono, 0g poly, 2g sat), 24mg chol, 206mg sodium, 43g carb (0g fiber, 26g sugars), 3g protein

May your days be filled with optimal health that is tailor made for you, and please subscribe for weekly posts about herbs, natural health, and green beauty, and please share with anyone who might benefit from this article.

Gluten Free Peasant Bread and Quiche

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If you are following a gluten-free diet, then you know how hard it is to find a good peasant bread, or really any bread that feels special enough for holiday events or gifting. This peasant bread recipe is that something special. It is easy enough for novice bakers and can be made into an herb bread if desired. The texture is perfect for accompanying soups and salad, or just cutting off a piece and adding any sort of spread on it. I’ve  never had to toast this bread and I seriously cannot say that about any other gluten-free bread I’ve had, even the loaves of fresh bread from a nearby gluten-free bakery. Since spring brings with it Easter, Passover, Equinox celebrations, and Mother’s Day, I thought this would be a good time to share the recipe here although I have it on my previous blog so it might sound familiar to some of you. It’s the most visited post on that site by far.

The actual how-to will take you to another blog where I found a regular bread recipe that sounded like it’d be a good fit for gluten-free flours. This is because it is a no-knead bread, and that works well for gluten-free breads since kneading is done to activate gluten’s stickiness, but other flours do not react the same way. Gluten-free breads are always made with several different flours and starches in an effort to mimic that ‘glue’ that gluten naturally gives to wheat, rye, and barley. I use a lot of oat flour in my breads but you can substitute other gf flours or even just go with a gf bread mix such as one from Jovial, Pamela’s, or Manini’s. I find the bread turns out best with the flour combination below, but the pre-made mixes are great in a pinch, though if you do use one, adjust the salt according to how much the mix already has in it. (You’ll have to do a bit of educated guesswork.) Those three websites all have great recipes by the way, so if you are looking for more gluten-free ideas, check them out.

For the Peasant Bread, follow this link to the how-to, but replace the flour with: 1.5 C of gluten-free oat flour, 1 C millet flour, 1/2 C tapioca starch, 1/2 C brown rice flour, and 1/2 C sorghum flour. You can add 1 teaspoon of xanthan gum or psyllium husk powder for a more even texture if you wish, and I replaced greasing the bowls with butter with olive oil to make the bread dairy free. When greasing the pyrex bowls, really layer it on because I’ve ruined several crusts with not enough oil on the bowls. I think it works even better to spray the bowls with either coconut oil or olive oil instead of just using the liquid version so you can really layer it on. Whatever you use, use a lot. If you aren’t gluten free, try it in the original form and let me know if it’s good that way too. I bet it is and it’s so easy!

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Make this bread with the quiche recipe below for a special holiday meal or just to make a regular weekday feel special.

This quiche recipe from Delicious Living sounds perfect for Easter Morning brunch, but the way Amy Palanjian has written it makes it actually a great weekday option as well because you can make it ahead of time and just grab on busy mornings. Either way, it’s naturally gluten-free without substitutions. Here’s the full recipe courtesy of Delicious Living.

Herb and Goat Cheese Crustless Quiches-promo
Picture is Palanjian’s

Thyme’s vibrant flavor enhances mild goat cheese and eggs and aromatically complements parsley’s steady flavor. Make these easy, egg-based bites up to three days in advance, and store in the fridge for a quick power breakfast on busy days.

Ingredients:

  • 1 shallot
  • 1 cup packed and shredded baby spinach or kale
  • ½ cup lightly packed, minced fresh parsley
  • 2 tablespoons fresh thyme leaves
  • 8 eggs
  • ½ cup crumbled goat cheese
  • ½ cup low-fat (1 percent) cottage cheese
  • ⅓ cup cornmeal
  • ½ teaspoon salt

Directions:

  1. Preheat oven to 375°, and grease a standard muffin tin with cooking spray.
  2. Chop shallot, greens, parsley and thyme in a food processor. Stir together with remaining ingredients in a medium bowl. Divide evenly into prepared pan, filling each cup about two-thirds full.
  3. Bake for 20–22 minutes. Remove from oven, let cool for 2 minutes in pan, and run a paring knife around edges to loosen. Serve warm.

PER SERVING: 87 cal, 4g fat (2g mono, 1g poly, 2g sat), 127mg chol, 201mg sodium, 5 carb (0g fiber, 0g sugars), 7g protein

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Wheat: Is it the Gluten or the FODMAPs?

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When I first went to a gastroenterology doctor to discuss my blood tests that were positive for gluten reactions, his advice to me was not to go through the scope for celiac testing because, and I quote, “Lots of people have trouble digesting wheat. You just don’t eat wheat. That’s all you could do if you were diagnosed celiac anyway.” This struck me as mighty unconventional in an industry that loves to order as many tests as possible, but I followed his advice and I think I now understand that he must have seen people with wheat issues day in and day for decades to form that view. (And this was over ten years ago, before the gluten awareness explosion.) It isn’t just the gluten though, people can have trouble with wheat because of the FODMAPs, which makes wheat a particularly hard food for a lot of people since the protein and/or the carb can be the problem. It’s no wonder so many people find some relief when taking it out of their diet, but it might not be the cure-all they were hoping for. If that sounds like you, don’t get discouraged, there’s more you can do.

While gluten, which is a protein in wheat, rye, and barley, is the issue for celiacs and other people with gluten sensitivity, for others it might be the carbs of wheat, which fall under the FODMAPs acronym. FODMAPs stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols, which are molecules in certain carbohydrates that some people have trouble digesting. Wheat is one of the culprits but other items which fall under the FODMAPs category are beans, many dairy products, some fruits like apples and apricots, and a variety of vegetables such as broccoli and cauliflower. For a complete list, check out Fodmaplife.com but before checking it out you should know two things: 1. the list is extensive and can be overwhelming at first glance, but don’t let it deter you because 2. not everyone reacts to all the items the same. When you start to explore if you are one of the people whose digestive issues stem from FODMAPs, you will need to limit all foods high in FODMAPs, but you then can start adding some back into your diet and experiment with what really bothers your personal system and what can actually be tolerated and at what doses. So, in other words, the list is not a list of foods you can never eat again, think of it merely as a starting point.

An easy way to experiment with this and take the guess work out of your meal planning is to try Delicious Living’s Low FODMAP Menus for a Week. They have put together meals that avoid all the high FODMAP foods and instead focus on healthy foods that are easy on the digestive tract. Here’s a preview of what you’ll find:

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If you have gone gluten-free and have found some relief but not total relief, it is worth a week of effort to try low-FODMAP eating to see if you can’t be healthier (and therefore happier). Time to go shopping~

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The low-Fodmap diet is often encouraged for people who suffer with IBS. It is worth trying if you have consistent digestive issues that do not fully respond to other diets or remedies as many people find it to be just what they needed. You deserve to feel your best so don’t give up searching for ways to make you feel great on a daily basis. Best health to you and yours. Please subscribe for weekly posts about herbs, natural health, and green beauty, and please share this with anyone who might be interested.

 

Gluten Free Snacks

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These are new snacks that arrived in my New Hope Blogger Box that would be great additions to a holiday gift basket or as party food. These are all gluten and dairy free, with clean ingredient lists that you can feel good about sharing.

My favorite of these products is the Thrive Tribe Paleo Bites. These aren’t the kind of product I normally buy so they surprised me with how delicious and snack-able they are, uh, actually were. My oldest son and I finished them off quite quickly. The vanilla in these is the predominant taste and we’ll be buying these again for sure.

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My son also loved these gimMe Seaweed snacks. He likes to snack on the regular seaweed so I gave him these which have extra crunch with the added ingredients, and he really enjoyed them. I’ll be getting more of these too and with only 100 calories per package, that’s quite a healthy lunch box addition.

Jackson’s Honest  chips are as clean as you can get, and the colors are incredibly vibrant which speaks to the quality of the foods and their minimal processing. The sweet potato chips are just sweet potatoes, coconut oil, and salt. The purple potato chips are just potatoes, coconut oil, and salt. That’s it! Their company is on a mission to bring more healthy oils to the table because they have helped the owner’s oldest son who has a rare autoimmune condition. This is a company you can feel especially good about supporting, and about eating and sharing.

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The R.W. Garcia Co. chips are a nice change from a regular tortilla chip. They are flavorful on their own with the hummus coming through much more than the red pepper. Both my sons gave their thumbs up and my youngest is an extremely tough customer to please so these are sure to be crowd favorites.

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Happy snacking and merry-making! Please subscribe for weekly posts about herbs, natural health, and green beauty, and please share this with anyone who might be interested.

 

Sweet Potato and Black Bean Tacos Gluten-Free and Vegan

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This is a post from around this time of year three years ago from my first blog. I’m hoping to get all the relevant recipes over here now. We actually are not hosting Thanksgiving this year but I still need to bring a few dishes…tacos instead of turkey? Maybe….

Just when I thought I never wanted another corn tortilla again, I got a craving for a taco with some sort of orange veggie in it. Whenever we go out to dinner we often go to one of two places where I order a butternut squash quesadilla. I love them, but I hate dealing with squash and its hard shell that eats knives for lunch so I have never attempted to make them myself. It got me thinking though that wouldn’t a sweet potato taste just as good in that kind of meal? And if I could eliminate the cheese it’d be even better for our family, so onto the web I went and sure enough there are plenty of recipes for sweet potatoes and black beans together in all sorts of fashions~ tacos, burritos, enchiladas, etc. I went the taco route and used several different recipes to cobble together what is written below to work with what I had in my refrigerator. My husband and oldest son loved these by the way, as did I, and my youngest who only gathered enough courage to try one black bean and one piece of sweet potato admitted the black bean wasn’t bad. That says more to me than the fact that my husband is generally not a huge sweet potato fan, nor a big black bean fan, and really he prefers flour tortillas and definitely cheese and preferably meat. This recipe outshined all that. It is a keeper. (Unfortunately, the pics I took are not very good. Next time I make this, I’ll take better ones.)

Vegan, Gluten-free Sweet Potato and Black Bean Tacos

1.5 T vegetable oil (I used sunflower oil and olive oil)

1/2 t salt

1 yellow or red onion (I used red b/c that is what I had and the purple hue was so pretty)

1 pepper (I used 1/2 red pepper and 1/2 yellow pepper, but orange or green would work)

2 cloves garlic, minced

1 medium-large sweet potato

1 can black beans (or 1.5 c if using dried beans)

1 t cumin

freshly ground pepper to taste

corn tortillas

guacamole (or avocados)

Preheat oven to 400. Using a large cast iron pan or some other oven-friendly pan* sauté the onions, peppers, and garlic until the onions are translucent in 1 T of vegetable oil. (I used sunflower oil). In a bowl coat the sweet potato which has been skinned and diced into bite size pieces with 1/2 T of oil (I used olive) and 1/2 t of sea salt. Add this into the sauté pan and cook for 1 minute before transferring into the oven for 15 minutes.

Meanwhile, warm up the rinsed and drained beans on medium with 1 t cumin in a small sauce pan. Also warm up some corn tortillas** until they are soft. Take the pan out of the oven and if the sweet potatoes are cooked through add the beans and stir to get everything mixed together. Load the tortillas and top with guacamole or fresh avocados. It’s a symphony of flavors played just right. If it were up to me this is what I’d make for Thanksgiving, along with kale chips and pica de gallo salsa. It’s enough to make a pilgrim say, “Ole!” but alas, we are hosting this year and I’m going to have to stick to the more traditional items I’ve already planned.

 

 

* If you don’t have an oven proof pan, use one that you can top with a lid or plate and add 2 T of water to the mixture to steam it for approximately 5-10 min.

** I use Trader Joe’s corn tortillas b/c they are thick and sturdy, plus they are remarkably clean. Their ingredient list is all of: ground white corn masa flour, water, trace of lime. That’s it. Exactly how it should be. And they taste incredibly good, much better than any other corn tortilla on the market.

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Healing from Food Intolerances

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2730B37F-B732-45B4-8C22-BD6DD51DD537[1]Food intolerances are rampant these days, and it’s no surprise once you understand the relationship between optimal digestive processes and our modern world’s challenges to that system. First there’s the fact that our food is mostly not what our ancestors would have recognized as food. Unless you are eating heritage grains, organic, non-gmo produce, meat and dairy products, and very little processed food (canned food, frozen foods, boxed products you just stick in a microwave) then you are taxing your body’s digestive system. Many people blame Monsanto alone for the extreme rise in gluten intolerance, but I think there’s a lot more to it than that. Despite the challenges to keep your gut healthy, as promised in my last post about managing food intolerances, there are ways to heal and kick intolerances to the curb.

Antibiotics are also a major player in the weakening of our digestive systems, because they inevitably kill off the beneficial bacteria in our intestines while doing their rightful work on the bad bacteria they are supposed to be targeting. Practically no one has escaped a round of antibiotics in their life, and some people have taken them every year of their life, even multiple times. Antibiotics are necessary, but so are the probiotics that they are known to destroy, which leads to an imbalanced ecosystem in the gut. If you don’t make a conscious effort to reestablish the beneficial bacteria environment in your gut, then the bad bacteria, and especially candida, gain momentum and the ecosystem spirals downward. We’ve all heard a lot about probiotics lately and they are in fact major players in more than just digestion. They are a huge part of your immune system and studies show a major link to mental issues and what’s happening in the intestines, so much so that the gut is often called ‘the body’s second brain’. So, probiotics are really important all the time, but when you take a round of antibiotics they are even more important, and if you have food intolerances they are essential in recovery. My all time favorite probiotic is VSL3 which is the highest potency probiotic that I’ve found, but I linked to a couple of other good ones above. My sons love Rainbow Light’s gummy version which doesn’t require refrigeration which is a bonus for traveling.

But there’s more you can do to beat food intolerances and eat freely once again. First of all, just taking steps to curing yourself instead of only avoiding trigger foods sends a message to your brain that you are on the mend. This is important because it relieves feelings of hopelessness and that horrible feeling of being out of control which leads to stress. You are in control and you can get over food intolerances and in fact be healthier than ever so phew, less stress already, right? One thing you will want to figure out is if you have a candida overgrowth. This can be tested at a doctor’s or naturopath’s office, or you can self diagnose through questionnaires found on the web (there are quite a few!) and if you think you have an issues with it, get on a candida cleanse. Now some people do a cleanse that is quite restrictive in food choices which is great if you want to go that route, but personally I’ve always liked taking a candida cleanse supplement, and there are several good ones to choose from but the one I linked to is my favorite. Some doctors or naturopaths will prescribe medicine for candida, so if you are getting diagnosed that way then you can discuss options at that time with them, as well as the possibility of a prescription probiotic. If you have no idea if you might have candida then I’ll give you three clues to consider~ Have you had two or more rounds of antibiotics in your life and did you replenish your system with probiotics afterwards? Have you have ever had a yeast infection or jock itch? Are your cravings mostly the dairy and sugar kind? If you answered yes to any of those, it’s time to start seriously looking into candida cleansing. The good news is that once you kick candida then you are well on your way to recovery, the bad news is that candida really messes up your intestines so you’ve got some repairing to do.

Now, to repair the gut you want to obviously stay away from the trigger foods, but you also want to eat foods that will be easy to digest and provide the most nutrition for rebuilding a strong intestinal lining. Can you guess what is the best macro-nutrient for rebuilding? If you guessed protein, you’re right! Make sure you are getting plenty of protein in your healthy diet, and supplementing with extra L-glutamine is one way to give your healing an extra boost. There are products containing L-glutamine specifically for rebuilding your intestines so it’s easy to add to your daily routine, plus most of the products come with herbs and other nutrients that add extra support to the healing. My favorite is by Renew Life. I put it in a jar of water first thing in the morning and let it settle for a couple of minutes so I can easily shake it, then drink it. If I don’t let it sit and settle first, it is clumpy.

BittersBack to that easy to digest part I mentioned above, in order to get the nutrients out of the foods we eat and also to make digestion optimal, we rely on our bodies’ enzymes to break down that food into bits small enough for the body to assimilate in a healthy way. For many reasons, people can lack the ability to make sufficient enzymes in order to start that whole digestive process off right. If it doesn’t have the right start, things can only go (ahem) down from there. Seriously though, enzymes are important and there are two ways you can supplement in this case. You can take enzymes when you eat, or you can take bitters before you eat (about 15 minutes) to stimulate the pancreas to start pumping out enzymes. Bitters are a classification of herbs that are usually taken in tincture form so that you add a dropper of the liquid herbs to a couple of ounces of water, hold them in your mouth for a few seconds because it is the taste that stimulates the action, then swallow. If you know you are not digesting your food well to begin with, you can actually take both bitters and enzymes, then slowly decrease your enzyme usage as your pancreas gets more efficient.

These will help get you over your food intolerances and onto your best health. I’ll post an article about other herbs for the digestive system as well because there is a lot more healing that can be accomplished with herbs, but I wanted to just get the basics out there first and let you ‘digest’ them. And if nothing else, at the very least take a high potency probiotic supplement. That’s going to give you the most bang for your buck and treat the issue where it most likely started~ in an unbalanced intestinal ecosystem. Fermented foods like yogurt and drinks like Kombucha are fabulous additions too, but a high potency probiotic is truly essential in turning a food intolerance situation around.

The links above are for ease of shopping. Keep in mind that herbs and supplements are not something to buy based solely on price point. Use trusted brands from known stores and assume that for any natural product it will probably take 6-8 weeks before you see a difference, although sometimes it happens much faster. Also, if you are adding herbs into your healing mix, be aware that herbs have fiber and if you add more than your body is used to then you might get diarrhea. Your body can adjust to more fiber intake but it has to be done slowly so dial back your new herbs if that happens, and of course discontinue if you have a severe reaction.

Also, I have a background in herbs and also of working in the natural foods/products industry, which led to me figuring some of this out, but the whole picture came about from seeing a physician, Gastroenterology doctors, a naturopath, and a Traditional Chinese Medicine practitioner, plus loads of reading. I strongly suggest you also consult the medical professionals in your life because we are all unique in our bodily needs and healing.

Best health to you and yours! Always remember, you deserve to be optimally healthy to live your best life. Please subscribe for weekly posts about herbs, natural health, and green beauty, and please share this with anyone who might be interested.