Gluten Free – Page 5

Smoothies

Maybe this is MY way of hoping Spring and Summer will be here soon. Frankly, I have had enough of the cold and snow. I am ready for the warmth of the sun and wearing my flip flops!

Smoothies are a favorite snack here in our house, especially for Lilliana. We have one of those little “bullet” type of blenders which makes it super easy and quick to make a smoothie when she gets home from school. It’s a lot of fun experimenting with different fruits and vegetables. Smoothies are so versatile, so delicious and so very good for you. Her favorite is the Peanut Butter Banana Smoothie, which is also Lucas’ favorite. Since I love berries, my favorite it the Very Berry Smoothie. I buy a bag of frozen mixed organic berries, throw in a frozen banana, some almond milk and flax seed and it tastes just like a sorbet.

Yesterday, Lilliana tried a new recipe for an Oatmeal Cookie Smoothie and it really tasted just like an oatmeal cookie, without any added sugar, sweetened naturally with the frozen banana, raisins and cinnamon.

Join me in welcoming Spring with these great tasting smoothie recipes!

March 9, 2013

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Cauliflower

This cruciferous vegetable is one of the best anti-cancer fighting vegetables. Besides being an antioxidant, it can also help decrease inflammation in your body and improve digestion. Plus, it’s loaded with tons of vitamins and fiber.

I always enjoyed cauliflower (aka “white trees”). Their flavor is very mild so you can easily add it to any soup, stew or roasted vegetable dish and now you can use cauliflower to make pizza crust and “bread” sticks. It’s amazing.

At first, when my dear cousin introduced me to the idea, I was skeptical, I have to admit. I mean, cauliflower pizza, that doesn’t sound very appetizing to me. However, then I heard Dr Oz talking about all of the health benefits of eating more cruciferous vegetables so I thought, why not give it a shot. I am so glad that I did, because I love it and so does the family. Plus, it’s another gluten free option!!!

So, next time you are at the grocery store, pick up a head of cauliflower and try this delicious Cauliflower Pizza Crust and Cauliflower “Bread” Sticks.

Let me know what you think. Bon Apetito!

February 21, 2013

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My Oat Flour Obsession

As most of you know, I have been on a gluten free cleanse for over 30 days. I have gradually started adding it back into my diet to see how my body reacts to it. So far, it really seems to depend on what and how much of gluten I am eating, smaller portions is definitely better and most times, I prefer keeping it gluten free as it makes me feel a bit more energetic.

When I first started exploring a gluten free diet, I did as probably most people with wheat allergies start, I purchased some gluten free products from the local supermarket. I quickly realized these products are mostly made of starches and white rice flours, which isn’t the healthiest option for your body. Potato, tapioca and corn starches are full of carbohydrates and refined ingredients which quickly turn into sugar in your body and they don’t provide as many essential vitamins and nutrients found in whole grain ingredients.

Then, one day, I discovered a recipe for banana pancakes made with oat flour. That was the beginning of my Oat Flour Obsession! Oat flour is made from ground up rolled oats. It was so easy to make. I poured a cup of whole rolled oats into my food processor and pulsed until I got oat flour, so easy! However, if you don’t have a food processor or the time to make your own oat flour, you can certainly purchase it. My family and I loved the pancakes and I have to admit, I liked them better then wheat floured ones.

Oats are a natural gluten free, whole grain ingredient. Oats are full of fiber and can help prevent cancer, diabetes and heart disease and it makes a perfect substitution for gluten flours, such as all-purpose flour and whole wheat flour. Plus, you don’t have to add any xanthum gum or guar gum.

I was so excited to find a great tasting, whole grain, gluten free option and quickly started transforming all of my muffin, bread, pancake, waffle, cookie and cake recipes using oat and almond flours.

So, now I want to share some of these delicious recipes with you so you can substitute some of your wheat baked goodies into whole grain, gluten free baked goodies. Remember, it’s a good idea to keep your metabolism going strong and a little change and balance between foods is always a good idea.

Today, I’m going to share some of my new favorite breakfast baked good recipes from Chocolate Zucchini Bread, to Banana Maple Oat Bread, Cinnamon Crumb Muffins, Morning Glory Muffins and Oatmeal Pecan Breakfast Cookies. These are truly some of the most delicious, wholesome breakfast foods and I hope you love them just as much as I do.

As always if you have any gluten free or allergen free recipes or tips that you’d like to share, please let us know. I am always excited to try new things!

February 11, 2013

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Italian Wedding Soup

When it’s cold and snowing outside, I like to fill up my belly with a warm, savory bowl of Italian Wedding Soup, a true comfort food.

I love this soup, it is one of our favorites! My friend Lisa introduced me to it a couple of years ago and I’ve since made my own adjustments to it. For example, instead of using the traditional escarole, I use chopped frozen organic spinach. It’s easier and full of iron and fiber. I also add beans to my soup. I really enjoy a nice hearty soup that can suffice as our entire meal. I guess you could say it closely resembles a minestrone soup with mini meatballs.

For the meatballs, I keep them light and healthy, by using ground turkey instead of beef and adding grated onion, carrots and zucchini. This keeps the meatballs so moist and full of flavor. I use this exact same recipe for traditional meatballs that I cook with marinara sauce. Absolutely delish!

If you’re gluten free, you can substitute the whole wheat bread crumbs for brown rice bread crumbs and the regular pasta for corn pasta. If you’re vegetarian, you can substitute with tofu meat or omit them all together. Your options are endless.

This soup is a winner in our family and in my Food Jules classes. The kids enjoy it so much that they ask for it each semester. It makes me very proud that they are so excited to eat such a nutritious meal.

Hope this delicious soup warms you up on this cold, winter day.

February 6, 2013February 6, 2013

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Whole Grain Quinoa Bites

Grains are an important part of our five food group daily consumption, however, when choosing your grains, be sure to keep them Whole Grain!

Grains are the seeds of food plants that have been harvested and include foods such as wheat, rice, oats, cornmeal, barley etc. Grains are high in carbohydrates which provide energy to our brain and muscles. There are two types of grains: Whole Grain and Refined Grain.

Whole Grains are the entire seed of the plant and contain the entire grain kernel. Whole Grains are rich in vitamins, fiber, protein and iron. Whole Grain foods include brown rice, oats, barley, spelt, quinoa and whole wheat products such as whole wheat bread, pasta etc.

Refined Grains are processed grains and are missing some of these important nutrients. Refined grain foods include white rice, pasta, white bread and foods made with white, all-purpose flour such as cookies, cakes, muffins etc. We should be consuming limited quantities of refined grains as they provide us with limited nutritional benefits and breakdown into unnecessary sugar in our bodies.

Quinoa is one of my favorite whole grains with a “nutty” flavor plus its packed with protein. These Zucchini Quinoa Bites are a delicious addition to my recipe book. They remind me of little quiches without the phyllo crust, making them gluten free.

These quinoa bites are a perfect vegetable side dish to any meal or as an appetizer. They are super easy to make and so very yummy, a perfect whole grain food. I liked them so much, I’m going to make a couple other versions and will post the recipes later this week.

February 4, 2013February 4, 2013

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Cornbread, Gluten Free

Oh my… I just had some of the Cornbread from last night. It’s so sweet and delicious, especially toasted with a little dab of butter, YUM!

This cornbread is made with oat and corn flour so it’s gluten free but it doesn’t taste gluten free, not at all. I think it just might be the best corn bread that I have ever eaten, seriously. The honey in this recipe really brings out the sweetness in this bread.

If you prefer corn muffins, you can use the same recipe, just bake them in a muffin tin for 15-20 minutes or until light golden brown. You can serve it for breakfast, with some warm chili this weekend or as a sweet bed time snack.

Enjoy!

January 31, 2013January 31, 2013

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