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Monthly Archives: May 2012

FAST FISH! Tahini Lemon Salmon

Salmon is my go-to fish of choice! I love that it is insanely easy to cook (400 degrees, 15-20 minutes), and that you can flavor it in so many ways… PLUS it is healthy! We all know by now that it is a great course of healthy fats and omega 3’s, and to top it off, it’s strongly anti-inflammatory.

This is another one of my recipes that I will call more of a method, because it is so unstructured when I do it…

  • Take a fresh salmon filet, rinsed and patted dry… 
  • rub both sides with coconut oil and place skin side down in baking dish…
  • salt and pepper to your taste…
  • smear about a tablespoon of tahini over the flesh side…
  • top with the zest of one lemon and a couple tablespoons of fresh parsley…
  • bake 15-20 minutes at 400 degrees.
  • SIMPLE delicious!

As a side, we sauteed chopped baby broccoli (put in the pan first for 2+ minutes because it takes longer to cook), along with napa cabbage and spinach in coconut oil, finishing with a squeeze of fresh lemon and sesame seeds.

 

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Gracious living and Peonies for me, please! (…and thank you)

I am so happy that my peonies are opening. Finally! They seem to be the last on the block to be breaking out of their tight buds, and I think it’s just because I have been waiting (un)patiently for it to happen! The peony is one of my very favorite flowers, I find them so beautiful and old fashioned. A giant bouquet is such a romantic sight, and some are as fragrant as roses.The big gathered bouquets are so blowsy and casual, but so, so pretty.

I can’t help but cut flowers when summer begins, and fill my house with vases… large, tiny, tall and slender or short and squatty, I love them ALL and put them in nearly every room. I have a tendency to pick up old or pretty vases at garage sales and flea markets even though I don’t actually need them, just because knowing they will be filled with flowers, makes me HAPPY!

A bouquet definitely doesn’t have to be from a flower shop to make me smile (though in the winter it is a welcome treat), I love it just as much (probably more) when my husband stops at the roadside to pick a bunch of colorful blooms just because he knows they will tickle me! I get that same satisfaction from cutting from my flowers and herbs in the yard; there is just something about being thankful and bringing them inside to enjoy up close and personal that makes me think of simple gracious living.

By gracious, I do NOT mean fancy or expensive, but rather living in an aware way that makes a house feel like a home. To me, it’s small things like candles and flowers, a bowl of nuts on the table, pretty plates from a tag sale or discount shop, or tablecloths that make things seem just a little bit more intentional. I think that it is a version of “taking the time to smell the roses” or peonies, or lemon balm, or a campfire, that makes each day feel special, even when things are stressful or hurried. Sitting in the backyard with a glass of iced tea or lemon water, or coffee in the morning at the beginning of the day just gives me a bit of peace to carry with me. 🙂  I feel that being in the moment and being grateful, soaking up the small things in life, are just as important to good health and well-being as feeding our bodies the right nutrients. A daily dose of Vitamin T, thankfulness!

 
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Posted by on May 25, 2012 in Photos, Thankfulness

 

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Gluten-Free Banana Muffins with Streusel Topping

Sometimes we miss the comfort of baked goods, and want something warm and yummy yet gluten free! I also strive to keep the carbs on the lower side, just to help maintain weight loss goals. This recipe uses a base of coconut flour, and the original recipe was found at the Tropical Traditions website. I altered it a little and added a streusel topping. Why? Well, because who doesn’t love streusel on a muffin?! MMMMM. I like this recipe as it stands, but my hubby thought they could be a little sweeter. If you prefer a sweeter muffin, feel free to increase the honey or Truvia to your tastes. It seems like a lot of ingredients, but it actually went together pretty quickly for me. The coconut flour is much more absorbent than other flours, which has to be taken into consideration if you want to alter the recipe for your own needs. Next time I make these, I will likely add a dash of cinnamon and maybe nutmeg, (or even cocoa!) but we thought they were really tasty just like this!

Banana Muffins with Streusel Topping

Muffins:

  • 1 C coconut flour
  • 2 Tb buckwheat flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt
  • 6 eggs
  • 2 Tb butter, melted
  • 2 Tb coconut oil, melted
  • 3/4 C milk
  • 1/2 C buttermilk
  • 3 Tb honey
  • 1 Tb granulated Truvia
  • 1 Tb vanilla
  • 2 mashed ripe bananas

Streusel Topping (same as raspberry streusel bars)

  • 1/4 C butter, softened
  • 1/4 C almond flour
  • 2 Tb erythritol
  • pinch of salt
  • 1 C walnuts
  • 1/2 C shredded coconut (unsweetened)
  • 1 egg white, beaten

To make the muffins: Heat oven to 350. Beat the eggs in a large bowl, then add the melted butter, coconut oil, milk, buttermilk, honey, vanilla and Truvia. Combine well. In a medium bowl, combine coconut flour, buckwheat flour, baking powder, baking soda and salt. (I use a whisk to combine and be sure the ingredients are evenly distributed.) Slowly add the dry ingredients into the egg mixture until combined. Add bananas and mix. Spoon batter evenly between 12 lined muffin cups. Top with streusel (below), and bake for 20 minutes or until set.

To make the streusel: Combine almond flour, walnuts, erthyritol and coconut in a food processor until combined but not fine. Add the butter and process until it begins to clump together. Brush the tops of muffins with the egg white (to help the streusel stick to the muffins, as the batter is dryer than a typical muffin.) Top with streusel and pat down lightly.

 

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Mojito Green Tea (Gluten Free Goodness)

One of the summer drinks that I really love, is a garden fresh mojito, mmmm! This concoction of mint, lime and rum is refreshing and crisp, perfect for summer weekends. Even without the alcohol, the flavors of lime and mint are wonderful together, and in this sun tea recipe, I also added a little Truvia for sweetness and green tea bags (gluten free) for a dose of anti-oxidants. On top of tasting delicious, the ingredients are good for you!

Lemon Balm is one of those fragrant herbs that I have had forever in my herb garden, probably because it’s one that mom always grows and uses herself. (She is to blame for my interest in herbs and healing!) According to the encyclopedia of spices, lemon balm has many medicinal uses such as helping relieving spasms in the digestive tract, relieving stress and tension (which can help with migraines), aiding in treatment of insomnia, as well as helping to fight cold and flu due to anti-viral properties. Nice benefits from a glass of iced tea!

Peppermint is also widely known to aid in relieving upset stomach, and can be beneficial for symptoms of IBS. Like lemon balm, the oil can help relieve stress (when used topically.)

While green tea is credited with aiding in a wide range of ailments from cancer and heart disease to dementia, it is unknown how much must be consumed to have these effects. WebMD states “Green tea’s antioxidants, called catechins, scavenge for free radicals that can damage DNA and contribute to cancer, blood clots, and atherosclerosis. Grapes and berries, red wine, and dark chocolate also have potent antioxidants.”

Mojito Green Tea

I first gathered a handful of lemon balm leaves (on the left in the photo above) and mint leaves (on the right) from my herb garden. The smell is so fresh!

Next, using a mortar and pestle, I muddled the herbs along with the juice of 1/2 lime and 2 tsp of Truvia to release the oils and juices. Truvia has a granular texture like sugar (while being free of carbs), and the texture acts as an abrasive to help grind the herbs.

Next, pour the herbs and juice into a sun tea jug, and add the rest of the fresh lime juice (from 2 limes total), and 4 green tea bags (gluten free).

Fill the jug partway with water and set outside in the sun (where did my sun go for this pic??)… where the warmth will brew the tea over the course of a couple hours. The longer it steeps, the stronger it is likely to be.

When it’s reached the stage you like, remove and chill, serve over ice.

 

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Warm Veggie Salad with Grilled Chicken

If you are like me, you eat plenty of salads, right? I know we love our greens and the health benefits that come with them, but I also get in salad “ruts” sometimes where I know I should eat them, but I also know just how they will taste, and get a little bored with the concept.

This morning I didn’t feel like eggs or a smoothie for breakfast, and decided to have a salad instead, so I started looking through the fridge to see what I had on hand. I knew there was leftover orange ginger grilled chicken breast that I wanted to use, and of course greens. I also had fresh crimini mushrooms, which i love, but the problem is that I only like cooked mushrooms, not raw ones. Cooking the mushrooms led to this delicious and light warm salad… for a vegetarian version, simply omit the chicken and cheese and use coconut oil to saute veggies. Having a late breakfast in the backyard listening to the birds singing up a storm was a refreshing start to my day, but I don’t think I will be hungry at lunch time!

Warm Veggie Salad with Grilled Chicken

  • 1/2 grilled chicken breast, cut up
  • 1 large leaf of napa cabbage
  • handful of fresh spinach leaves
  • 1 carrot, thinly sliced
  • 1/2 stalk celery, thinly sliced
  • handful of crimini musrooms, diced
  • butter or coconut oil to saute veggies
  • sprinkling of shredded cheddar cheese
  • 1/2 lime, juiced

Saute carrot, celery and mushrooms in butter for a few minutes, cooking lightly and maintaining crispness. Add grilled chicken and warm through, remove from heat. Lay the napa down as a base for the salad, either whole for a wrap, or chopped. Add spinach over napa. Top with veggies and then cheese. Squeeze lime over the top and serve immediately.

 

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Almond Buckwheat Buttermilk Pancakes (Gluten Free) with Berry Sauce

Almond Buckwheat Buttermilk Pancakes served with Berry Sauce

Since we have gone gluten free, I have been keeping my eyes open for a good buckwheat pancake recipe that my family would enjoy, as buckwheat pancakes were always our favorite! I also wanted the recipe to be lower carb so that we could eat it without guilt. I have seen lots of recipes that looked yummy, and decided to combine and tweak to come up with one that would satisfy our dietary choices. This one combines buckwheat flour with almond flour (lower carb, not no carb), and I have to say, the boys RAVED about it! It was so gratifying to hear my teenager telling me that these were the “best pancakes ever!” (I plan to make another batch soon for the freezer so that he can pop them in the toaster in the morning.) I can’t guarantee you will feel the same way, but I do hope you enjoy!

Almond Buckwheat Buttermilk Pancakes

  • 1/2 C almond flour
  • 1/2 C buckwheat flour
  • 2 tsp baking powder
  • pinch of salt
  • 1 tsp Truvia
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 C plus 2 Tb  buttermilk
  • butter or oil to grease griddle

Heat griddle to 325 degrees. Combine all dry ingredients in a food processor and pulse until mixed completely. Add wet ingredients and blend. When griddle is hot, grease with butter and spoon batter into smallish pancakes. (I was able to make 8.) Cook several minutes until the first side appears to be done and is starting to brown at the edges. (My pancakes did not get the traditional bubbles before flipping.) Flip and cook another minute or so. Serve with butter and berry sauce.

Berry Sauce

  • 1/3 C reduced sugar raspberry preserves
  • 1/4 C fresh or frozen blueberries

Heat ingredients together until the blueberries begin to soften. Serve over pancakes.

 

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Spicy Crab Cakes (Low carb, Gluten free)

When avoiding wheat flours that contain gluten, there are many other types of flours that one can use in its place, such as rice, sorghum, or tapioca flours which are still high in carbs. Since we are also on a low carb diet to promote weight loss, we choose to use the alternatives of almond or coconut flours.

This is a crab cake recipe that I came up with for our Friday night treat, and I chose to use coconut flour because I felt that the slightly sweet taste would work well with the sweetness of the crab meat and the heat of the chipotle pepper, while acting as a glue to hold the delicate patties in shape. Crab cakes often have fillers such as potato, which increases the carbs and can also disguise the flavor of the crab… I skipped this, since we like our crab cakes to be ALL about the crab.The Parmesan cheese takes the place of breadcrumbs as a coating, and browns up nicely in the oven. This is similar to the method used in Parmesan Perch.

Crab cakes should be refrigerated for a minimum of 30 minutes prior to baking, to help them hold their shape.

Spicy Gluten Free Crab Cakes

  • 1/4C celery, finely diced
  • 1 medium leek, washed well and finely diced
  • coconut oil for sauteing
  • 1 egg, beaten
  • 2T mayonnaise
  • 2T heavy cream
  • 6 oz crab meat (I used refrigerated in a packet)
  • 1/2 chipotle pepper, canned, finely diced (seeded if you prefer milder)
  • 2tsp capers, diced
  • 2Tb fresh parsley, finely chopped
  • 2 Tb coconut flour
  • kosher salt and ground pepper to taste
  • 1/4-1/2 C Parmesan cheese, finely grated

Saute the celery and leek in coconut oil until tender, 2-3 minutes, and set aside. In a medium bowl, mix together egg, mayonnaise and cream. Gently fold in the crab meat. Add the leeks, celery, chipotle pepper, capers and parsley, mixing gently. Add coconut flour, 1 Tb at a time, mixing well. Add salt and pepper to taste. The mixture will be soft, but should be manageable. If it is too delicate, add a small amount of additional coconut flour. Divide mixture into about 6 medium patties, dredging each one in the grated Parmesan cheese before setting on a plate. Refrigerate at least 30 minutes to chill cakes and make them a little easier to handle. When they are chilled, bake at 450 degrees on a silicone baking mat or parchment-lined sheet for 10-12 minutes, or until lightly browned. Serve immediately with tartar or roumelade sauce.

Sauce: The sauce I used was a base of 1/2C mayo and 2Tb cream seasoned with a finely diced gerkin pickle, dash of hot sauce, 1/2 diced chipotle and 1tsp dijon mustard with a squeeze of lemon.

 

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Caprese, So Easy!

Fresh tomatoes, fresh mozzarella, herbs and olive oil, tastes and smells just like summer!

 

It’s mid-May and Michigan is just gorgeous! Sunny weekend coming up with temps in the 70’s and 80’s, I feel so fortunate! We had an early spring that stayed moderate, with enough moisture, which should be good for all the growing things. Especially gardens… I get so excited for the vegetable garden to start producing, and I am especially looking forward to the tomatoes and basil!

While none of this is from my chunk of land (yet!) it still smells and tastes like summer, and is a delicious and easy side dish that goes well with all sorts of lighter meals.This recipe serves 3, but you can tweak it for more or less, this is just a guideline. The herb paste I used was refrigerated and in a tube; it was a combination of basil, parsley and oregano. (If you have fresh basil, layer the basil leaves in between the tomato and cheese, and drizzle with olive oil.) Cilantro would also yield a very fresh flavor maybe with a squeeze of lime, for a different spin. Mmmmmm, love fresh herbs!

Insalata Caprese (“Capri style salad“) is a very simple salad which is said to come from the Campagnia region of Italy. Ideally, every ingredient would be local and freshly harvested, but if you have good quality ingredients, it will still be delicious!

Layer in 3 individual dishes:

  • 9 fresh tomato slices (about 2 tomatoes)
  • 6 slices of fresh mozzarella (8 oz)
  • 2TB herb paste (made fresh or purchased)
    mixed with: 2TB good olive oil to make a pesto
  • 2TB pine nuts (optional)
  • drizzle of balsamic vinegar reduction (optional, I did not use it this time)

 

 

 

 

 

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The Dangers of Wheat, Don’t Let Addiction Fool You.

Life is…

When talking to interested (but skeptical) people, about my family’s experience being gluten free, a phrase that comes up a LOT in regards to giving up wheat, even for a week-long trial, is:

“Life is too short to go without the things I love!”

In other words: “I deserve to enjoy my favorite foods and beverages in whatever shape and quantity I desire because it makes me happy right now. And I deserve to be happy! I work hard, I deserve pleasure and treats. Besides, I feel fine. Wheat isn’t hurting me. If I was sick, maybe I would consider it.”

When you look around at the health of our nation and our world, it is becoming more and more clear that this feeling of entitlement in combination with addictive substances, has created a deadly trend. There is more obesity and diabetes in adults and children than there has ever been. Auto-immune diseases are telling us that our bodies are fighting hard against things in our environment that we aren’t even aware of. When our immune system resources are being taxed so much by daily living, we have fewer resources left to fight off other threats to our health. While it is true that there are many potential hazards in our environments, there isn’t one that enters your system as directly and consistently as food, nor is there one over which we can exercise more control than our individual diets.

Hmmmm. I don’t know about you, but I am going to be 43 next month, and I have plans to be around until I’m between 85 and 105 😀  If something out of my control happens in the meantime, so be it, but I plan to do my part to be in good health for those remaining 42-62 years!!! I say:

“Life is too LONG to go without the things I love!”

The things I love happen to be health, peace of mind, wellness, love itself, creativity, freedom, energy, and to be a positive example to my son as well as other people in my life and world. I think that being deprived of these things is much worse than skipping pizza or making the vast majority of my meals at home. Looking at the big picture, those things are much more important to me than having convenient fast food, toxic carbs and sugars which create a temporary high, followed by regret and ill feelings. I want to control my food, not be controlled BY it.

Don’t get me wrong, I totally understand the mindset that forgoing a certain food (or even material possession) equals deprivation. I mean, that is what our society is trained to believe since birth. Brainwashing us (err… I mean, Marketing) towards unhealthy foods as being “popular”, “exciting” and “hip”, starts when we are small children and continues… well, forever. Do you see cartoon characters advertising fresh produce? Did you ever dig to the bottom of a bag of carrots to find a toy? Or see a commercial where a bunch of trendy 20-somethings are sitting around discussing the benefits of eating greens every day, juicing or going without sugar? I haven’t. The Jolly Green Giant was probably the closest thing to a veggie mascot, and I miss him!

Back to the deprivation mindset… mindset and education is where we first need to make our changes. Having facts to build on, and then adjusting our perspective, is key to making lasting changes. So is imagination. It can be only a few small steps from imagining yourself in a healthy lifestyle and enjoying being free from pain (or fatigue, or excess weight, or…) and actually being there! It takes a dedication to your vision, because it might not be a one-step fix. There is much empowerment to be had by taking those first mental steps and then seeing the results. There is a quote I liked from a movie called The Edge with Anthony Hopkins and Alec Baldwin… “What one man can do, another can do.” Meaning that the difference is in determination and drive, not in ability in most cases. It’s down to wanting and needing to do something. Making up your mind.

Argument for Deleting the Wheat

Even if you don’t suspect you are gluten intolerant, or haven’t been diagnosed with celiac disease, understanding the toxicity of wheat can be enlightening. Don’t believe the hype from some that gluten is a trendy new allergen. It is a toxin, and it is not digestible whether or not you have celiac disease!

A large part of the problem is that wheat products are so deeply ingrained (haha, punny) into the fabric of our society that it seems incomprehensible that they could be literally toxic. I had a hard time coming to terms with that concept at first too, but reading Wheat Belly by Dr. William Davis really made a difference to my understanding. According to Davis (and supported by facts and research), the wheat of today is not the wheat of our ancestors; it has been changed a multitude of times through hybridization.

While hybridizing is not the same as genetic modification (GMOs, think Monsanto), it still changes the properties and composition of a plant from what it was before. A certain amount of this happens in nature on its own from cross-pollination, so on the surface it seems harmless. Scientists approach hybridizing with certain goals; in the case of wheat it was to enlarge the seed head to increase yield. When that was accomplished, further changes needed to be made to keep the wheat stalk from buckling over under the weight of the heavy tops, which ruined harvests. So now, instead of the “amber waves of grain” of our forebears, and 4 foot tall wheat plants, today’s wheat is about 2 feet tall on a stocky, sturdy plant.

This all sounds good so far… and it is good from a standpoint of increased production and being able to feed more people with less land (a noble goal, indeed.) However, not all the changes in wheat are ones that can be seen with the naked eye. The changes on the outside also changed the nutritive makeup on the inside, causing the gluten content to skyrocket. In fact, NEW glutens are present in modern wheat that were not present in the “parents” that it came from.

So what? Well, humans have evolved at a much slower pace in the sense that our digestive systems have not changed to keep pace with the new wheat. In fact, when wheat underwent all this modification, no studies were done to check that the end product was even fit for human consumption! I suppose it was just assumed that it would break down in the same ways as the old wheat, and that all was good. Unfortunately, that is not the case, which leads us to the current state of recognizing gluten intolerance and celiac disease.

The changes in wheat are one aspect, but the effects are compounded by the fact that wheat is no longer just eaten as a grain or in a piece of bread like our ancestors did… this ubiquitous grain is used everywhere in a myriad of products, in places you might not even think to look. This push of wheat (which is now plentiful and cheap thanks to the hybridization to increase yield) into so many processed foods has dangerously increased our exposure to gluten. Our bodies treat gluten as a toxic substance which triggers an immune system response, and leads to a host of health issues. On top of that, add in the addictive properties of wheat which cause us to crave more wheat-containing products and calories.

Addictive, I say? YES. Not just because we are in the habit of having bread and cereal and sweets, but because wheat is literally addictive in the sense that when it is digested, it results in certain polypeptides that cross into the brain and bind to opiate receptors. OPIATE RECEPTORS? Yep. As in drugs. Grains without gluten do not have the same effect… so this is an issue specific to wheat (also rye, spelt, triticale.) The fact that wheat acts like an opiate in the brain would explain why people are so defensive about going without it! Whether we know it or not, even the most health-conscious among us is getting a “fix” from that morning slice of 9-grain toast (ok, that was my vice!) To take this WHEAT as OPIATE stance one step further, there have been studies done that prove that the opiate-blocking drugs naloxone and naltrexone can be used to block the brain response to the wheat-derived polypeptides which create addiction and out of control appetite. This makes it easier to understand why we go through withdrawal symptoms when we drop the wheat in favor of a gluten free diet! And you can bet that those drugs are being researched as potential diet medications! The problem is that even if we manage to block the opiate response in the brain, continuing to eat wheat will continue to wreak havoc inside the body.

The other major argument against wheat is in regards to the insulin effect, and it applies to other high carbohydrate foods as well. This includes sugary foods in addition to alternate flours like rice, tapioca, potato, sorghum, etc. That is why I have chosen to not only go gluten free, but low carb. Many people who realize that they are intolerant to gluten first mourn the loss of bread, pasta, crackers, doughnuts etc… but then rapidly turn to alternate flours or ready-made processed gluten free foods on the market as a substitute. (I did that for the first week or so myself, until I read Wheat Belly.) While it’s true that a gluten intolerant person can eat these and bypass the symptoms such as headache, joint pain and digestive issues, the substitutions are every bit as bad for blood sugar as wheat products are.

This leads to weight gain (or at least prevents weight loss) and continues the risk of developing chronic health conditions. Also, the type of weight (visceral fat) that is gained because of insulin spikes is the kind that one carries around their midsection, which not only shows on the outside, but also wraps and permeates the organs on the inside (liver, kidneys, pancreas), causing inflammation and preventing the release of protective molecules which normally aid the body in preventing heart disease, diabetes and hypertension. There is a lot of science behind this, and I strongly recommend Dr. Davis’ book for a thorough and understandable explanation.

This is the reason you will see that the few baked goods that I include in my blog are based on using almond or coconut flours which are very low carb and a good source of protein. I have no interest to go to the lengths I have to improve my health just to sabotage myself with insulin-spiking foods. I am not judging anyone else for sharing their delicious solutions to gluten free baking that include other types of flours and starches, but personally those do not match the goals I have set for myself. (I realize that not everyone wants to lose weight, but even those who aren’t overweight can develop insulin resistance through repeated spikes in blood sugar.)

Let me help, let the community help… You are NOT alone!

So why did I bother to write this article if I am already off the wheat? To help you. To make a difference. To spread the word. To start/continue a movement. To educate. To start a dialog. To reinforce my own commitment and share. To get to know you. Really.

While it’s true that I am busy helping myself and my family, I know that in the world community we can also help each other through some of the rough spots. It is my sincere belief that if even one person decides to try going gluten free to help relieve their migraines, or joint pain, or any other symptom, because of something I wrote, it is well worth every hour spent crafting these words. But I would be ecstatic to influence as many as possible!

My personal family testimony may or may not be convincing to you, as I know it amounts to anecdotal evidence, but I share an update here anyway:

  • I haven’t had a migraine in the 7 weeks since I went gluten free. (3-4x week prior.)
  • My IBS symptoms are slowly improving all the time.
  • My joint pain (shoulders, hips, knees) is gone.
  • I have lost 14 lbs so far.
  • I never feel deprived of food, and eat when I’m hungry. No cravings.
  • I am sleeping well.
  • My skin and hair looks and feels healthier.
  • I have more patience and less anxiety.
  • I have more energy and focus, less frequent brain fog.
  • My husband has lost 18 lbs so far.
  • He hasn’t had an incidence of acid reflux in 7 weeks. (suffered often after meals prior.)
  • He has much increased energy and confidence.
  • His chronic shoulder pain has eased tremendously.
  • My son has increased focus.
  • He has gained about 5 lbs so far. (He needs to gain, not lose.)
  • He eats more often, finishes his lunch instead of leaving it.
  • He sleeps better.
  • His skin is clearer.
  • His frequent “growing pains” have subsided.
  • He has a sense of control knowing he can make his own health decisions.

Hopefully your discovery or diagnosis of gluten intolerance or celiac disease will open up a world of health benefits and wonderful foods that far outweigh the perceived restrictions and limitations. Just think, it just might be the best you’ve ever felt!!

FOR FURTHER READING:

Wheat Belly, a book by Dr. William Davis, and his Wheat Belly Blog.
Gluten:Bad for us All, and article by Dr. Rodney Ford
The Dark Side of Wheat, Part I and Part II, by Sayer Ji

 

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Napa Boats with Crab (Gluten Free)

We LOVE napa cabbage, and use it almost every day at our house as a salad ingredient, but also as a substitute for bread, wraps and taco shells. It works wonders whether it’s raw or very slightly steamed (which gives it a little more pliability.) You will surely see more recipes featuring napa in future postings. Here, the medium-sized inside leaves were used to make a wonderful raw veggie based snack that was both refreshing and filling! It’s wonderful as it is, but as you can imagine, this is an easy recipe to tweak to your needs or ingredients on hand.

Napa Boats with Crab

Each napa leaf base was layered from the bottom up with:

  • fresh mozzarella
  • avocado
  • spinach
  • crab meat (from claws, refrigerated in a pouch)
  • cucumber slices
  • a squeeze of fresh lime
  • drizzle of coconut oil
  • kosher salt and pepper
 

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