Monday

November 2012

Rustic Grain-free Apple Blackberry Tart

Happy belated Thanksgiving to all! I’ve just returned from a much needed vacation in Philadelphia. I’m feeling recharged and even more inspired to make things happen. Here’s a quick easy recipe I baked last week before departing for the holiday. I had some leftover apples and sweet blackberries that I wanted to use up since I wasn’t bringing them to Philly. I love throwing bits and pieces of leftover ingredients together to make new delicious creations and this one just happens to be completely grain-free and SCD legal (specific carbohydrate diet safe).

Rustic Grain-Free Apple and Blackberry Tart

This recipe makes about 6-8 servings and is free of: Gluten, Grain, Dairy, Soy, Eggs, Peanuts, Yeast, Sugar, and Legumes.

This recipe uses my almond flour pie crust recipe.

Tart topping:

2 ripe apples, sliced very thin with a knife or mandolin slicer.
3/4 cup fresh blackberries
1/2 cup xylitol (birch sugar) or sweetener of choice. I choose xylitol from birch because it’s candida safe, and has no actual sugar. Stevia can be substituted here instead, just decrease the proportion used.
2 tablespoons coconut oil
1/2 tablespoon cinnnamon
1 teaspoon vanilla extract
1/2 cup raw chopped walnuts
1/4 cup chia seeds
2 tablespoons coconut flour

Preheat oven to 400 degrees. Use this almond flour crust recipe and press with fingers into a flat oval (about 1/2 inch thick) on a greased baking sheet.
Place sliced apples, blackberries, xylitol, vanilla, cinnamon, and coconut oil in a sauce pan and heat over low-medium heat for 5 minutes until well combined. The blackberries may start to break apart a bit and release juices. This is normal.
Remove from heat and cool. Arrange filling in rows on the crust and top with raw chopped walnuts, chia seeds, and sprinkle with coconut flour to absorb some of the juices.
Bake in the oven at 400 degrees for about 20-25 minutes or until crust is golden brown and fruit is cooked through. Serve warm or cool with dairy-free vanilla ice cream.

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Thursday

August 2012

Cajun Coconut Popcorn

I have a lot of memories that involve the movies and going to the theater. From my first Disney movie experience to Batman in Imax, one thing had been a constant; sweet buttered popcorn. Since going gluten-free, I’ve always been hesitant to try popcorn at the cinemas. What do they put in that buttery slather anyway? (I’m pretty sure it’s not real butter in most cases). I’ve thought about opting for unbuttered popcorn, but with my soy allergies I really don’t want to risk cross contamination. Solution? My genius sister getting us this at home popcorn air-popper, which makes the perfect natural popcorn. This is best enjoyed fresh (and smuggled into the theater in a small bag!)

Though it’s the perfect on-the-go gluten-free snack, I’ve never really been a fan of “regular” popcorn. That is, without salt and additional butter or spices. I called on my dad’s lessons on spice layering and Cajun style with this homemade spice rub which I then combined with the most versitle item in my fridge; Olivio Coconut Spread. It’s a perfect non-dairy, gluten-free, soy-free replacement for good old butter. Stirring this spicy concoction up in the kitchen while the popcorn maker buzzed and popped, the only thing I could think of was Emeril’s signature line…”BAM!”

Cajun Coconut Popcorn Drizzle:

(This recipe depends on how much popcorn you’re popping, but I based it off of one recommended popping size from my Poplite Air Popper. Use more or less to taste and serving size).

2 melted tablespoon Olivio Coconut Spread, or butter replacement of choice.
1/2 teaspoon ground Black Pepper
1/2 teaspoon White Pepper
1/2 teaspoon Garlic Powder
Dash of Salt
Dash of Cayenne Pepper
Dash of Onion powder
(Optional for more heat): Dash of Red pepper flakes

Melt the Coconut Spread and combine spices together. Stir all ingredients well and drizzle slowly over a bowl of freshly air-popped popcorn. Best enjoyed fresh.

Thoughtful note: Most, if not all Emeril seasonings are gluten-free, as well as Simply Organic. I tend to use mostly Simply Organic, but I also go for McCormick spices now and again.

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Tuesday

June 2012

From a Gluten-Free Nutritional Standpoint…

Snapshot of Snacks at Starbucks (contains gluten and other allergens).

Not all Gluten-free or Allergy friendly processed foods are created equal. I’ve found that some pre-packaged gluten-free products are just as devoid of nutrition and quality ingredients as the traditional and glutenous processed junk that lines grocery store aisles in excess.

I’ve been meaning to sound off on this for awhile. Now I’m not saying that that all pre-packaged gluten-free (or top 8 allergen free) cookies, cakes, breads, or snacks are bad. There are certainly some amazing brands out there that cater to our health and taste buds. And even the so-so brands are great in moderation. Let’s face it, it’s nice to indulge. But what I see so often in the gluten-free community is the feeling of wanting to replace what’s been lost–sugar laden, bad fat filled, white-floury, processed crap! And filling the void until the main source of food consumed is processed, high in sugar, low in nutrients, and unnatural.

Too many food companies are now catering to this dopamine addiciton in my opinion. My personal experience with being diagnosed and needing to go gluten free was a journey of needing to heal myself. What my malnourished body was crying out for after all the damage to my stomach and intestines was real solid nutrition–something that isn’t always found in processed foods. When you have Celiac Disease, the last thing that is going to heal your nearly non-existant villi is this junk.

And so you’ve become an expert at reading ingredient labels. Now it’s time for the easy part; reading nutrition labels in combination with ingredients. Look for processed foods that include wholesome grains instead of more “white flour” like plain rice flour or potato flour. Check out whole grains, natural ingredients, and organic products now and then. Here’s a few more detailed things to look for when navigating healthier (but just as tasty!) GF processed foods:

DO: (in moderation)

Real Food Colorants (one example: beet juice colorings instead of “Red40″ or other synthetic colorants)
Healthy Gluten-free Whole grains (whole grain brown rice, wild rice, brown rice flour, almond flour (if you can tolerate nuts), coconut flour, amaranth, sorghum, quinoa, or buckwheat flour).
Alternative Sweeteners to White Processed Sugar (some examples: Small amounts of stevia, agave, or raw local honey).
“Good” fat content–monounsatured fats found often in olive oil, avocado, almonds, etc.
A SHORT INGREDIENT LIST! — A good rule to follow here is if you can’t pronounce it, don’t eat it. Or if it’s over 5 or 6 non-organic ingredients, don’t eat it.
Organic, Whole Ingredients (I love some of the Organicville Products. The Pasta sauce is soy free, dairy free, gluten free, nut free, egg free).

My Hearty Wild Rice dish is a great alternative to White Rice.

DON’T: (or limit to rarely)

Baking mixes or processed breads, snacks, etc. that mainly use “white” flour such as white rice flour or potato flour. These really don’t do much for you in the nutrition department. Stick to the healthier choices listed above. In my opinion, the healthy ones taste better in baking anyway.
High Fructose Corn Syrup, Raw Sugar, Evaporated Cane Juice and any other form of highly processed/unnnatural sugar in high quantities.
Artificial ingredients or products that use GMO’s. When you’re healing and living with a disease or allergies, you really want to limit your intake of these natsy buggers.
High Transfats or Saturated fat content (exception: The saturated fat in Coconut milk or Coconut based products is generally seen as acceptable because of the medium chain fatty acids that are used immediately by your body for energy instead of being stored as fat in the system).

These are just some of the Do’s and Don’ts that have helped me heal along the way. Try not to get into the habit of treating your disease or allergies emotionally or mentally with unhealthy foods. Instead, heal your body which will help heal your attitude and emotional damage much more easily. Of course though, the best source of food you can eat will never be processed–it will be straight from the garden or the tree! Food (fruits, veggies, nuts, and seeds) in it’s natural state can never be fully replaced. You’re really not giving up anything when you show your body some much needed love.

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Sunday

June 2012

Living with Food Allergies: Overcoming Challenges

Since going Gluten-free over 3 years ago and being highly allergic to soy, peanuts, and legumes for one year, I’d had my fair share of ups and downs. I know most people dealing with multiple food allergies have probably at one point dealt with many of the following things:

People telling you (directly or indirectly) that they think you’re limited or “damaged goods” due to your strange immune system.
Strangers commenting on your weight or body in a negative light.
Misunderstandings about what you can and can’t eat, and others seeing you as difficult due to your limited diet.
Feeling alone or isolated from people, close and not so close, that don’t fully understand your situation or refuse to acknowledge it.
Struggling with safe food choices and keeping a balanced diet despite numerous restrictions.
Self loathing or feeling inadequate due to being different with food allergies.
Frustration on not being able to eat what everyone else does.
Depression/Anxiety over your permanent situation.
Feeling the need to apologize to others for your special diet or food allergies.

At first, I had a hard time grappling with the changes that had been shoved into my life without my consent. I felt myself asking questions like, “Why me?” or “How am I going to overcome this without losing myself?”. The truth is, all of the above have come to be great and priceless blessings, even if it felt like the absolute opposite at the start.

Using these obstacles as stepping stones to building yourself back up after the fall takes patience and practice, but will ultimately make you stronger and more resilient than anyone or anything aiming these negative energies your way. Some of my best days have been laughing in the face of what seemed to be impossible to live with. I am constantly surrounded by food I cannot eat everywhere I go, but that doesn’t mean my attitude needs to be sour. Let your light shine brighter and learn to love what you do have. Here’s some of the many things I’m thankful for and that have taught me to embrace my radiant self, no matter what’s testing me that day:

Precious and delicious food that I can eat
Learning to be my own gourmet chef and rock it out in the kitchen whenever I have a craving (waaay cheaper, healthier, and more fun than a few rounds at a run of the mill restaurant).
My support system: Family is forever and the ones you can trust to just “be there” truly shine with you through the challenges making you realize your full potential and grace.
The power of nature, nourishing the body, mind, and spirit, and keeping life simple.
A positive outlook changes your life, and no one can take away your own powerful thoughts.
Organic, pure, and real food.
Small steps and victories that reaffirm you are capable of anything you focus on overcoming.
How small and big my life seems at the same time when I look at the sky.
Others negativity ultimately becomes my strength.
Love. Pure and Simple.

That list could go on probably forever, but you get the idea. Overcoming challenges from living with special diets or food allergies can be difficult, there’s no question about that. It’s what you do with the opportunity that’s knocking. Let your little light shine and be authentically you. You don’t ever have to apologize for that. You are strong, beautiful, and you are the one that’s in control. What will you do with your blessings today?

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Wednesday

June 2012

Safe Product Find: Organicville Pasta Sauce

Soy free, Gluten free, low sugar pasta sauce has been annoyingly difficult to come by. I recently scoured the shelves of Whole Foods Market for an option, and ended up finding Organicville’s Tomato Basil Pasta Sauce–it features only organic and whole ingredients and is lightly sweetened with Agave nectar. No addivitives, fillers, or citric acid (which can sometimes be from soy or gluten). As much as I love making my own pasta sauces at home, this is a real time saver. And being organic, this sauce has a vibrant fresh taste that really goes with anything you put it on. Since tomatoes are on the dirty dozen list, it’s best to get organic tomatoes and pasta sauces etc. to reduce your pesticide exposure.

Organicville does make some products that contain soy, so be careful and note that not all of their products are soy free. As always, read labels closely. I’ve heard the Organicville Ketchup is also soy free so I’ll be checking it out in the near future and let you know how it is. If you look at my last few posts, it really seems like I’m on a subconcious Italian food kick doesn’t it? Buon Appetito!