Thursday, August 27, 2015

with caramelized onions

Ingredients Mash
  • 1/2 large or 1 small head cauliflower, chopped
  • 1 TBSP unsweetened almond milk
  • 1 stalk of fresh rosemary (optional)
  • 1 TBSP + 1 tsp olive oil
  • 3/4 cup white beans (I used cannellini)
  • 3 cloves pressed garlic
  • Salt to taste (appx 1/2-1 tsp)
How to do it- Mash
  1. Steam cauliflower until just soft. Place the rosemary stalk in the water if you’re using it. Rinse in cool water when done.
  2. Put cauliflower and all ingredients on list in a food processor and pulse to desired consistency- keep a little bit of texture. I ended up adding a little water to smooth it out a bit. 
Ingredients Caramelized Onions
  • 1 large or 2 small yellow onions
  • 2-4 TBSP olive oil
How to do it- Onions
  1. Heat oil in a saute pan on medium, add onions and sauté until just translucent.
  2. Turn pan to low and cook for 45-60 minutes stirring regularly until golden, soft, and very sweet.  - Dr. Samantha

Wednesday, August 19, 2015

Have you tried these gluten free grains yet?

Amaranth cooks up creamy and tender; don't expect it to fluff. That makes it ideal for breakfast with fruit, vanilla and warm spices.
Buckwheat is earthy and pairs well with smoky flavors. It tends to clump when simply boiled in water. To keep it fluffy, beat an egg into the grain to coat each groat, toast in a pan until dry, and then add liquid.
Millet is fast, nearly foolproof, and fluffy-great as a pilaf. Its corn-forward flavor makes it perfect for spicy, highly seasoned recipes.
Sorghum is mild and slightly sweet, like a chewier version of Israeli couscous when cooked. It needs at least an hour to simmer. Great to make in batches and freeze.
Teff is a tiny grain that cooks in 20 minutes. It's porridgy, like polenta, with a deep, toasty flavor. Enjoy it sweet for breakfast or savory with dinner.
-Delight Magazine

Tuesday, August 18, 2015


I was sitting at my desk yesterday working on a major project, when suddenly I was interrupted by an important tweet.
A tweet that set off an explosion of news.
Another multi-billion dollar has company changed their ingredients because of our work together…
We did it. It took one year... but we did it!
Read the breaking news here.
Caramel coloring level IV made with ammonia and linked to cancer has no business being in our food but is still the most widely used artificial food dye.
I know changes like this from mega corporations can set off changes in other companies. I am going to love watching the chemical additive dominos fall as a result of this wide spread awareness.
There's still more work to do but together we are changing the food system one company at time.
Without you, this would have never been possible. So thank you. I love you so much.
Go Food Babe Army Go!!!!!
P.S. Make sure you review the new set of ingredients. It still isn't pretty but much better without this unnecessary additive!!!

Monday, August 17, 2015

Let's Talk Restaurants!

We all know just how hard and frustrating it is to find a gluten-free friendly restaurant. Dining out is something we all enjoy doing, but we need to know that we are safe when we do. Here are some simple questions that we shouldn't be afraid to ask:
Do they have a gluten-free menu?
Is the staff knowledgeable about gluten and Celiac Disease?
Do they know the difference between gluten issues and Celiac?
Do they know that Celiac is a real disease and NOT A FAD?
Are they receptive to your needs and requests?
How will your food be prepared?
Do they use gloves and change them when preparing a gluten-free meal?
Do they use a separate fryer, utensils, pots and pans?
Is there a designated clean space on the grill for gluten-free food?
Is there an allergy alert when they place your order, so the staff knows to be extra careful when it comes to cross-contamination?
If they put croutons on your salad by mistake, do they know to make you a whole NEW salad and to NOT just remove them?
If they offer a gluten-free pasta choice, is it made in a special gluten-free ONLY pot with fresh water?
These are just a few questions that we all need to ask to help ease our minds in order to have a safe and healthy experience WITHOUT being sick! Don't be shy, this is your health we are talking about!
A good website to find GF restaurants: Find Me Gluten Free

Look, Ma, More Calories!

Ready-made gluten-free foods often contain added sugar,
salt, and fat to simulate the texture and mouth feel that
gluten gives baked goods.
Gluten-free 370 calories, 13g fat, 31g sugar
Original 170 calories, 5g fat, 12g sugar
Vanilla Cupcake
Gluten-free 480 calories, 21g fat (13g sat fat), 52g sugar
Original 370 calories, 20g fat (6g sat fat), 34g sugar
These are crazy numbers, make sure to read the labels!!
-Cooking Light Magazine

Lemon Beet Chips

4 medium beets, cleaned and stems removed, sliced thinly
1/4 tsp sea salt
1/4 tsp pepper
1/4 tsp fresh lemon zest
Preheat the oven to 350.
Toss all ingredients in a large bowl and mix well to combine. Lay flat on a baking sheet.
Bake for 30-35 minutes or until tender. Serve warm.
-Paleo Magazine

Artisan Bread

Check out Luce's Gluten-Free Artisan Bread online. They have some great products and are releasing a new all-purpose flour blend that is a "one to one" substitute for wheat flour in muffin and quick bread recipes. Enjoy!