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GLUTEN FREE BANANA-NUT MUFFINS

May 26th, 2018

This is a delicious way to use your very ripe bananas.

33/4 cups blanched almond flour

1 teaspoon baking soda

1/4 teaspoon kosher salt

3 medium eggs

2 very ripe medium bananas, peeled and cut into 2-inch pieces

1/2 cup clover honey

1 teaspoon natural unsweetened vanilla extract

3/4 cup coarsely chopped walnuts or pecans, divided

 

Preheat oven to 325∞ F.  Position rack in the upper third of oven.  Line a 12-cup muffin pan with paper cups.

In a medium bowl, combine almond flour, baking soda and salt, breaking up any lumps of flour.  Make a well in the center of mixture.  Set aside.

Using a blender, mix eggs, bananas, honey and vanilla until well blended.  Pour into the center well of dry ingredients; mix gently until blended.  Fold in 1/2-cup nuts.  Fill muffin cups; gently press the remaining nuts into the tops.

Bake 30 to 35 minutes or until a toothpick inserted into the center comes out clean.  Cool in pan 5 minutes before removing to a rack to cool completely.

Yield:  12 Muffins

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GLUTEN FREE SUMMER CAMPS FOR KIDS

April 27th, 2018

You are probably in the process of making plans for your child’s gluten free summer camp.  The website below offers a list of gluten free camps that are located throughout the country.

www.gluten.org/community/kids/kids-camp/

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RESTAURANTS AND ALLERGY PROTOCOLS

March 23rd, 2018

The Centers for Disease Control and Prevention (CDC) says the restaurant industry isn’t doing enough to protect diners with food allergies.

About 30,000 Americans go to the emergency room annually, and cause 150 to 200 deaths a year.

To investigate what’s going on, the CDC interviewed personnel from 278 restaurants across the U.S. about their food allergy practices. Only 44 percent of managers, 41 percent of kitchen workers and 33 percent of servers reported receiving food allergy training, and what to do if a patron has a food allergy.

The CDC calls for the staff of all restaurants to receive food allergy training. Also, restaurants should provide an ingredient list for all menu items. The survey found that 55 percent of establishments do so for all or most menu items and 18 percent reported listing ingredients for some items. Like us on Facebook.

Source: Allergic Living, Summer, 2017, p.54.

THE ANTI-AGING BENEFITS OF FIBER

February 25th, 2018

How fiber keeps you young. Fiber is a major player in so many of your body’s systems that getting enough can actually keep you youthful. According to a recent study in the Journals of Gerontology, older people who ate fiber-rich diets were 80 percent more likely to live longer and stay healthier than those who didn’t.

Ten high-fiber foods are: avocados, green peas, lentils, raspberries, almonds, sweet potatoes, pears, edamame, bulgur and popcorn. Like us on Facebook.

Source: Consumer Reports on Health, March 2018

CAULIFLOWER BISQUE

January 23rd, 2018

This is a delicious soup for a cold winter’s day. It is very nutritious, delicious and easy to prepare. Your family will love it.

 

5 cups Home-Style Chicken Broth or any organic chicken broth free of starch, sugar and other additives

1 large head cauliflower (about 2 lbs.), cut into 2-inch pieces

1 large onion,  coarsely chopped

1 clove garlic, chopped

1 teaspoon caraway seeds

1 (15 0z.) can chick peas, rinsed and drained

3 tablespoons freshly squeezed lemon juice

1 1/2 teaspoons fine sea salt, or to taste

1/4 teaspoon ground turmeric

1/8 teaspoon freshly ground black pepper

fresh snipped dill, for garnish

 

  1.  In a soup pot, bring broth, cauliflower, onion,  garlic and seeds to a boil.  Reduce heat to medium; simmer 12 to 15 minutes or until vegetables are soft.  Add chick peas and heat through.  Remove from heat.
  2. Using a hand-held stick blender, puree the soup right in the pot.  Return to heat.  Stir in juice, salt, turmeric and pepper; heat through.  Garnish with fresh dill.  Serve hot.  Yield:  About 9 cups

 

 

HOLIDAY WISHES

December 23rd, 2017

Peace and blessings to your home,

Joy to your heart…

Merry Christmas and a happy and healthy New Year to you.

HOLIDAY CRANBERRY MOLD

November 19th, 2017

I would like to share a delicious recipe that your family will enjoy year after year during the holidays.

Yield:  16 servings

2 (12-ounce) bags fresh cranberries
1 (20-ounce) can unsweetened pineapple chunks in its own juice, drained, (reserve  juice)
1 cup plus 2 tablespoons clover honey
1/2 cup peeled and finely chopped apple
1/2 cup finely chopped celery
1/2 cup coarsely chopped pecans or walnuts
2 envelopes unflavored gelatin

1. Lightly oil a 6-cup ring mold with vegetable oil and chill. Pick over cranberries, removing stems and any shriveled berries, then rinse. Place into a food processor; add pineapple chunks. Pulse into a thick puree, scraping down sides of bowl. Transfer to a large bowl; add honey. Fold the in apple, celery and nuts. Set aside.
2. Place reserved juice into a small saucepan; sprinkle with gelatin. Let stand 5 minutes. Place over low heat, stirring constantly, until gelatin is completely dissolved. Add to cranberry mixture; mix thoroughly.
3. Remove ring mold from refrigerator. Blot any excess oil with a paper towel. Pour cranberry mixture into the mold; cover. Refrigerate 6 to 8 hours or overnight.
4. To unmold, place mold at room temperature for 15 minutes. Remove cover. Invert mold onto a serving plate. Cover with a hot, damp cloth; shake to release. Repeat procedure if necessary. Serve with turkey or roasts.

Tip: Mold can be made up to 3 days in advance.  HAPPY THANKSGIVING!  Like us on Facebook.

Source:  Comfort Cooking Without Grains and Refined Sugars,  p.270.

LIVING GRAIN AND GLUTEN FREE

October 30th, 2017

 

This information was posted on my blog several years ago but I am repeating it for those newcomers to the site. There are two books that have helped me immensely on my journey to living grain and gluten free. These books explained in detail how grain and gluten intolerances affect the human body. The books are listed below:

Celiac Disease A Hidden Epidemic by Dr. Peter H.R. Green
Going Against the Grain by Melissa Smith

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TEENS WITH FOOD ALLERGIES

September 28th, 2017

Food Allergy Canada has developed several projects that position teens as mentors, educators and authors. With the help of the teens on its youth advisory panel, the food allergy organization created WhyRiskIt.ca a website by and for teens; it features videos on dating and dining with allergies, blogs, and opportunities for visitors to post stories.

The groups newest project is an e-book, to be released this fall, titled The Ultimate guidebook for Teens with Food Allergies. While doctors have reviewed all of the information, the book is completely written by teens.

For a list of Allergic Living’s 21 Teen Resources visit allergicliving.com/teenresources.  Like us on Facebook.

Source: Allergic Living, Fall 2015, p. 33.

HEALTHY LUNCH BOX SNACK

August 28th, 2017

Kirkland brand (at Costco’s) offers a delicious naturally sweet gluten free organic applesauce in pouches with no sugar added that are convenient to eat because no spoons are required. Great for school lunch boxes.

Available at Costco’s www.costco.com.