Friday, May 27, 2016

Watch Out for Phthalates

Fast Food Eaters Consume More Harmful Chemicals known as Phthalates
Phthalates belong to a class of industrial chemicals used to make food packaging materials, tubing for dairy products, and other items used in the production of fast food. Other research suggests these chemicals can leach out of plastic food packaging and can contaminate highly processed food.
"Our findings raise concerns because phthalates have been linked to a number of serious health problems in children and adults."

Friday, May 20, 2016

Tropical Chicken

from Well Fed 2
by Melissa Joulwan

Serves 2-4 | Prep 15 minutes| Cook 35 minutes

  • 1 pound boneless, skinless chicken breasts or thighs
  • salt and ground black pepper
  • 1/2 tablespoon plus 1/2 tablespoon coconut oil
  • 1 medium onion, diced (about 1 cup)
  • 1 medium green pepper, diced (about 1 cup)
  • 1 medium red pepper, diced (about 1 cup)
  • 1 teaspoon arrowroot powder
  • 1 cup canned chunk pineapple, packed in its own juice
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 2 teaspoons Jerk Seasoning
  • Juice of 1 lime (about 2 tablespoons)
  • 1/4 teaspoon vanilla extract (choose a gluten-free brand like McCormick)
  • 1 cup canned coconut milk

First, brown the chicken.
  • Cut the chicken into 1-inch cubes.
  • Heat a large, non-stick skillet over medium-high heat, about 3 minutes.
  • Add 1/2 tablespoon coconut oil and allow it to melt.
  • Brown the chicken – cooking in batches, if necessary – until golden all around, about 3-5 minutes per side.
  • Remove the chicken from the pan as it browns and place in a bowl to catch the juices.
Then get saucy!
  • Add 1/2 tablespoon coconut oil to the pan.
  • Sauté the onions, peppers, and arrowroot until the vegetables are just-tender, about 5 minutes.
  • Drain the juice from the pineapple chunks and add them to the pan; stir-fry until they begin to brown, about 3 minutes.
  • Add the garlic and Jerk Seasoning, stirring until fragrant, about 30 seconds.
  • Add the lime juice and stir, scraping up any brown bits stuck to the bottom of the pan.
  • Add the vanilla and coconut milk, stirring to combine.
  • Place the chicken in the sauce and pour in any accumulated juices.
  • Bring to a boil, then simmer, uncovered, until the sauce begins to thicken, about 5 minutes.

Jazz up your meal with these naturally gluten-free additions!

Avocado: Top your plate with diced avocado and a spritz of lime juice.
Toasted nuts: Sprinkle your plate with crushed toasted pecans or macadamia nuts.
Cauliflower rice: Serve on a bed of oven-roasted cauliflower rice.

Gluten Free School

To be honest, I’ve avoided sharing a list of ingredients containing gluten for a long time. I had a number of reasons why I didn’t want to do so.
First, you can’t possibly memorize all of the hidden gluten ingredients that could possibly show up in your food and body care products. I mean… would you really remember something like Amp-isostearoyl hydrolyzed or Triticale (x triticosecale)? Hmm… me neither.
Second, my experience coaching clients to go from total confusion to mastery of a gluten-free diet has proven over and over again that learning to properly read food labels is a better way to go. It’s more effective and way more efficient.
Read more here:

Wednesday, May 18, 2016

Carrot Cake Pancakes

Just Eat Real Food

via Eat The Cookie
3 eggs
2 tbsp coconut oil
1 tsp vanilla extract
1/4 cup almond meal
2 tbsp coconut flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp ginger
1/4 tsp cinnamon
1/2 cup shredded carrots
1/3 cup walnuts
3 tbsp raisins

optional but necessary toppings:
1/2 cup mascarpone or cream cheese*
warmed up maple syrup…/12/carrot-cake-pancakes/

Sunday, May 15, 2016

7 Signs of Gluten Intolerance

Recognizing gluten sensitivity is not the easiest thing to do as symptoms can overlap other health issues making it difficult to distinguish what is causing what.
It is important to note that these symptoms can appear right after meals and may not always last long.
In other cases, symptoms can stick around for a few weeks or even chronically, which then can lead to a diagnosis of an autoimmune disease instead of gluten intolerance.
Here is a list of symptoms we can assess on our own to determine if we might have gluten sensitivity:
  1. Dizziness – Dizziness and feeling off balance is yet another sign of gluten intolerance.
  1. Autoimmune Diseases – Certainly not in all cases, but in some cases, Hashimoto’s thyroiditis, rheumatoid arthritis, ulcerative colitis, Lupus, Scleroderma, Multiple Sclerosis, and Psoriasis have been found to be rooted in gluten intolerance.
  2. Chronic Fatigue – Chronic fatigue can be caused by something as easy to fix as dehydration and as severe as HIV. If you have chronic fatigue, see a doctor about it. Fatigue, brain fog, and feeling tired especially after meals that contain gluten are another clear indicator.
  3. Keratosis Pilaris – Otherwise known as “chicken skin” that’s commonly found on the backs of arms and your thigh is the result of fatty acid deficiency caused by gluten damaging the gut.
  4. Fibromyalgia – Some people diagnosed with Fibromyalgia and chronic fatigues actually have gluten intolerance but don’t realize it. If you’ve been diagnosed, consider gluten as the potential cause.
  5. Persistent Headaches – Migraines and persistent headaches is another potential sign of gluten intolerance. They can also be signs of dehydration and other disorders. See a physician if your headaches don’t stop.
  6. Routine Digestive Issues – Gas, diarrhea, bloating, and constipation that persists seemingly without cause is one of the most obvious signs. Constipation is a common sign of gluten intolerance.

Sunday, May 1, 2016

GF Madeleines

These madeleines look sophisticated but I promise the trickiest bit is just being patient enough to decorate them. The thing to remember with madeleines is that they dry out very quickly, so it's best to eat them the same day, especially when they're gluten-free.

Vanilla Madeleines With Chocolate and Pistachio Ganache [Vegan, Gluten-Free]


Vanilla Madeleines:
  • 2/3 cup plus 2 tablespoons gluten-free plain flour
  • 3 tablespoons confectioners sugar
  • 1 teaspoon baking powder
  • 1/4 cup melted coconut oil
  • 1/2 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 2 teaspoon vanilla extract
Chocolate Pistachio Ganache:
  • 1/3 cup dark chocolate chips
  • 4 tablespoons soy milk
  • 1/3 cup shelled pistachios


To Make the Madeleines:
  1. Pre-heat the oven to 350ºF. Grease a madeleine pan and lightly dust with cornflour, then set aside.
  2. Pour the soy milk and apple cider vinegar into a cup and set aside to curdle.
  3. In a large mixing bowl, combine the dry ingredients, lightly mixing them together with a fork. Make a well in the centre and pour in the curdled soy milk, vanilla extract and coconut oil. Fold the wet ingredients with a spatula, stirring until no lumps remain.
  4. Pour about a tablespoon of the batter into each madeleine mould. You don’t want to fill the molds all the way to the rim but if you don’t add enough the madeleines will be thin and really quite small.
  5. Bake for 17-18 minutes, until the edges look just golden and the tops, when lightly pressed with the tip of a finger, feels firm. Cool on a wire rack while you prepare the ganache.
To Make the Ganache:
  1. Add the chocolate chips and soy milk to a small saucepan over low heat. Wait for the chocolate to start oozing into the milk, then stir with a wooden spoon until it’s melted. Set aside to cool a little.
  2. Meanwhile, chop the pistachios quite finely. Place the chopped pieces in a small bowl or cup.
  3. To assemble: dip each cooled madeleine into the somewhat cooled chocolate ganache (it should still be liquid but barely warm), then into the chopped pistachios. Lay it out on a plate or wire rack, and repeat the process with the remainder of the madeleines.
  4. Consume within 24 hours to enjoy the madeleines at their freshest.

World's Easiest Cookie

Why They're Easy

It stuck because I really think of these as the world’s easiest cookies. To make a batch, all you do is combine almond flour, baking powder, maple syrup, and vanilla extract in a large bowl and stir. That's it! No butter, no eggs, no chilling the dough (or rolling it out). You just need four ingredients and a little elbow grease. After about 10 minutes of baking, you’re rewarded with macaron-flavored cookies that are crisp on the edges and chewy in the center.
If you follow a Paleo, gluten-free, or vegan diet, you'll notice right away that these cookies are a fit for you. However, I don't think of these as "special diet" cookies; I simply think of these as tasty cookies that I can whip up in minutes when my sweet tooth wants attention.

The Four Ingredients

1. Almond Flour

Any almond flour works in this recipe, but for the best texture and color, look for a finely ground, blanched almond flour, such as Honeyville or Bob's Red Mill. Be sure to avoid almond meal; it's coarse texture leaves the cookies slightly crumbly.

2. Baking Powder

If you follow a grain-free diet, you’ll want to make your own grain-free baking powder or order a specialty version online because most commercial baking powders contain a grain-based starch, usually cornstarch, to prevent clumping. If you don't follow a grain-free diet, use whatever baking powder you have on hand. (As long as it's fresh, of course.)

3. Maple Syrup

Look for a dark maple syrup labeled Grade A "Dark with Robust Flavors" (until recently this was called Grade B). If you can't find dark maple syrup, use a lighter grade. When made with a lighter-colored syrup, the maple flavor of the cookies won't be as pronounced because the lighter the syrup, the more mild the flavor. Avoid pancake or table syrup, as those syrups usually contain corn syrup and artificial flavoring and those ingredients affect the flavor and texture of the cookies.

4. Vanilla Extract

There's a surprising amount of vanilla extract in this recipe. The vanilla unifies the almond and maple flavors and brings out a slightly butter-like flavor from the almonds.

The World's Easiest Cookies

Makes about 16 cookies

2 cups finely ground almond flour (227 grams)
1/2 teaspoon baking powder
1/3 cup dark maple syrup (100 grams)
2 teaspoons vanilla extract
Adjust an oven rack to the middle position and preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
Whisk the almond flour and baking powder together in a medium mixing bowl. Switch to a wooden spoon and stir in the maple syrup and vanilla. Stir until a sticky dough forms and holds together.
Drop rounded tablespoons of the dough onto the prepared baking sheet, about one inch apart. For crisp cookies, press down the dough lightly with the flat bottom of a drinking glass or measuring cup. (If the glass sticks to the dough, dip the bottom in water.) For softer cookies, don't press down the dough.

Bake until the edges are golden-brown, about 12 minutes. Allow the cookies to cool on the pan for about 3 minutes, then transfer them to a wire rack to cool completely. Cool baking sheet between batches.

Recipe Notes

  • Mix-ins: Add 1/2 cup chopped chocolate, nuts, or dried fruit to the batter before baking.
- The Kitchn