Guest Blogger- Celiac Disease

I am so excited to share this guest post with everyone! A good friend of mine, has celiac disease and when I think back, I still remember her talking about the diagnosis back in high school. At that time this disease was uncommon and hard to comprehend but she has learned a great deal about celiac over the years and I wanted to share her story.

I was diagnosed with Celiac Disease almost a decade ago. At that point, I’d never even heard of gluten nor did I have any idea what foods it was in. I remember the exact moment I learned of my diagnosis; I was cutting a slice of my mother’s ridiculously good lasagna. "What the hell is a gluten intolerance???" was my first response. After finding out that gluten was found in wheat, rye and barley, I wished I had found out 15 minutes later so I could have at least enjoyed lasagna one last time.


I panicked. What was I going to eat?? I was 19 so my diet consisted of bagels, burritos and pizza. No mac' n cheese?? How does one live?? To add insult to injury I was leaving in 10 days to study abroad in Europe for three months. Goodbye schnitzel and Sachertorte. I would never get to enjoy the delicious sausage and mustard baguettes that I’d daydreamed of so many times. No Nutella crepes and baguettes in France? I might cry! The dream of pasta and pizza in Italy, gone! I went to Europe having just been robbed of my possessions and now my ability to eat. I was the only girl on the trip to lose weight! Can you imagine gallivanting around Europe for three months and LOSING weight???

When I returned to the States, I learned more about Celiac, but this was before the allergen info was found on nutrition labels and waaaaaaaay before everyone had advertised their food as Gluten Free with big, inviting letters. If I asked for a gluten free menu I’d be given a look as if I had six heads and referred to the manager. Grocery shopping was a nightmare and I had to settle for sandwiches that were gritty and dry and crumbled in my hands. I am a lover of food and am willing to try anything (within reason, no grilled tarantula for this girl!), but this was a huge challenge that took much of the joy out of eating.

That was 2002; this is 2012 and man, times have changed! Almost every restaurant I go to has at least a few gluten free options. Chefs can make gluten free foods because they are educated on what it is and what to avoid. Want a cupcake? No problem, Whole Foods, CakeLove and Sweetest Sin are just a few places that sell gluten free versions. Craving pizza? Mama Lucia's, Z Pizza and Lilit Cafe in Bethesda will be happy to serve one up. Pretzels? Just go to Giant. Pancakes? Grab a box of gluten free Bisquick and a cup of berries and you’ll have some delicious pancakes in just a few minutes!

Going out of town and nervous about eating out? Download the FindMeGlutenFree app, which gives you the gluten-free menus for chains as well as finds places that exclusively cater to a gluten free clientele. Craving cheese sticks? Just google it and the hardest part will be to figure out which recipe to use. Gone are the days of eating dry, gritty bread now that I have Sami Bakery! They provide me with delicious breads without the ridiculous calorie content of some earlier gluten free options out there. My point, my fellow glutards, is that we don't have to give up food or flavor these days; just alter the ingredients a little. I hope this helps anyone who is recently diagnosed- happy eating!

Thank you again Arielle for sharing! These are great tips for anyone with a Gluten Intolerance.

Acai Bowl

This is the recipe I was telling you about on Facebook last week! It was a delicious breakfast and super easy to make.

Ingredients: (serving size 1)

• Use two of the Acai smoothie packets (these can be found in the frozen food section- see above)
• 1 banana - slice 1/2 of the banana
• 1/2 mango diced into cubes
• 4+ TB of unsweetened almond milk (I like Almond Breeze- which can be found in the cereal aisle)
• honey
• granola (I used hemp granola)
• bee pollen
• You must test your sensitives before consuming. Here is a great link showing how

Directions:

• Blend 2 smoothie packets (Follow directions on package and run under water to defrost slightly), 1/2 of a banana, and 4+ TB of almond milk. Use just enough milk to blend acai together creating a pudding like texture.
• Pour acai mix into a bowl top with a drizzle of honey. Then top with granola, mango and banana slices.
• Sprinkle with bee pollen.
• Did you know bee pollen is a super food? This tiny little food provides everything a person needs to live. It is one of the richest, most complete foods that nature provides. It contains a variety of minerals, amino acids, enzymes, protein and essential vitamins. 
• Bee pollen can also help with seasonal allergies if taken 6 weeks before allergy season (now is a good time to start.) Add this to your daily routine and your body will adapt to pollen and become less sensitive.

Why Organic Tea?

Did you know that conventional tea is never washed before it hits our cups? YUCK! So that means like all other conventional produce these plants are treated with a wide range of chemicals that can be harmful to not only the environment but also us. Many teas are air-dried without being washed initially which means the FIRST time tea ever touches water, is when it is placed in our mug, right before we drink it. Any harmful chemicals that were used when the crop was farmed, are released in our mugs along with the tea.  This reason alone is a great reason to choose organic teas.

Speaking of teas, I caught the tail end of the Dr. Oz show today and he mentioned a tea called Pu-erh that will shrink your fat cells.....ummm did I hear that right?!?! A tea that will shrink fat cells, where do I sign up? So I started some research on this tea and am very intrigued. This tea is usually shipped in flat round discs like shown about and is most beneficial when drank in the morning in place of coffee.

So when I went to Whole Food this evening to pick up ingredients for an Acai Bowl (recipe to come), I wandered over to the tea aisle and found Numi's chocolate Pu-erh Tea. This tea also has more antioxidants then green tea and it tastes like chocolate= WIN! It is low in caffeine, and has such a smooth, velvety taste that no sweetener is needed. I would recommend this is a must try on your next shopping excursion.

Easy homemade bread?

I have baked homemade bread with my grandmother and mother and lets just say its not my cup of tea. Although the end result is delicious, it just takes too much time and patience! Not to mention muscle when you kneed it.

So I always opt for store bought bread such as Ezekiel (found in the freezer aisle) or locally made breads at the farmers market. Today, I was reading one of my favorite blogs edible perspective   and she posted a recipe to make bread in 5 minute! She must be a miracle worker but this is something I am definitely trying asap!

Here motto for this recipe is flour + water + egg = pancake/flat bread/crepe/tortilla-thingy

 

Pan Bread [serves 1]

•1/2 large egg or 2T egg whites
•4T milk of choice
•1/4c flour of choice- some options are below:

• 2T millet + 2T masa harina [needed 1T extra milk]
• 2T oat flour + 2T buckwheat flour + 1/4t cinnamon
• 3T brown rice flour + 1T oat flour
• 1/4c buckwheat flour + 1/2T chia seeds
• 4T spelt flour [not GF]

Directions

1.Heat a small sauté pan [8” diameter works best] over medium heat, with a little oil [I used coconut].
2.In a bowl, whisk together the ingredients. The batter will be runny. Add more milk if needed.
3.Pour into the heated + grease pan, and turn the pan if needed so it’s evenly spread around. Let cook for about 2-3min, until bubbles form on top and able to be flipped.
4.With a large spatula, carefully flip and cook for another 2-3min, or until golden brown.
5.Eat right away, or let cool, wrap tightly + refrigerate.
tips/substitutions: The small pan works best, because it makes them easier to flip and also makes them the right thickness. It should fill up the entire pan. If you want them thicker, use less milk.

The texture is very light + soft. They hold together surprisingly well, even when loosely rolled. You can even cut them into quarters and make 2 mini sandwiches.

Using 100% raw buckwheat flour and unsweetened almond milk, the nutrition stats are as follows:
146 calories – 20g carbs – 3g fiber – 7g protein

 

 Try them tomorrow for breakfast- use 2 for an amazing veggie egg sandwich or even for a late lunch today.

Cauli Mash and Mint Pineapple juice for dessert

Last night I was craving mashed potatoes and opted to make mashed cauliflower instead (can you believe I have never made this before?!).

Cauliflower Mashed "Potatoes"

1 Wash and chop a head of cauliflower into medium sized florets
2. Steam cauliflower for 10-12 minutes until soft
3. Place in a food processor but remove the fill tube to allow steam to escape
4. Once the cauliflower is mashed add desired ingredients- I added earth balance butter, chopped parsley, minced garlic, sea salt and cracked pepper.
5. Serve and enjoy! You can also make a half and half side dish to slowly transition your family into healthy eating. Half cauliflower and half potatoes are great mashed together.


Pineapple Mint Juice

When I was on my juice cleanses last year I enjoyed a pineapple mint juice that was incredible and wanted to remake this treat.

Serves 2
1. Slice two pineapples removing the rind into long strips
2. Place pineapple into a juicer
3. Take two glasses and muddle a handful of mint into the bottom (its ok to use a lot)
4. Pour pineapple juice into a cocktail shaker filled with ice and shake
5. Pour chilled juice into glasses and add 1/8 cup of water and stir
6. Enjoy with a glass straw

Friends, Books and Good Food.... is there anything better?

I am honored to let the HA readers know that a friend of mine at Penguin Publishing asked me if I would review upcoming health and wellness books before they are released. Of course, you all know me and how much I love to read and cook, so my answer was an immediate YES! Plus, an added benefit is all my readers will get the first scoop.

I just received The Book Club Cook Book and I must say this is an awesome idea! Judy Gelman and Vicki Levy Krupp included select recipes inspired from many top selling novels around the county. Each novel is paired with a dish that reflects the essence of the book. Flip through to find your favorite novel and indulge in your taste.

My favorite has to be, Seabiscuit: An American Legend by Laura Hillenbrand.  To reflect the main character of this book the recipe for Pumpkin Biscuits was chosen. I got the biscuit part but I was a little confused by the pumpkin. After reading a little further I realized the former cow pony that was housed with Seabiscuit to keep him company was named Pumpkin. How cute!

The book has recipes from fruit salad to teriyaki beef skewers. My two favorites recipe selections from the book are Girl with the Pearl Earring's vegetable soup (vegetarian version) and The Devil Wears Prada's Sun Dried Tomato and Goat Cheese Pizza. Of course I chose these because they are healthy...haha! But they really go well with the book they are partnered with so its a win win!

Pros

• If you have a book club, or are thinking of starting one, this cook book is a must have!
• I love the idea of making a dish that is inspired by the story you are reading and then sharing it with friends.
• All the recipes are made from scratch.
• Such a perfect gift for a friend or loved one.

Cons

• Not all of the recipes are considerably healthy, but atleast if you feel the need to indugle these recipes are a good choice as they do not include processed foods.
• There is an 8 page visual containing full color photos of the recipes, and I wish there were more.

This book goes on sale March 1st so mark your calendars.

Spicy "Tuna" Rolls and Kale Salad

So this week was all about cooking for me. I was addicted to vegan, vegetarian and healthy living blogs looking for the perfect dish. I made this dinner earlier in the week from Detoxinista and I was blow away with how refreshing and delicious it tasted. It would also make the perfect appetizer for any dinner party.

Directions

1. Roast Peppers (cut off the 4 sides of a pepper and place cut side down on a baking sheet lined with alumium foil. Broil for 10 minutes then immediately place in a large zip lock bag for 20 minutes. Once the peppers are cooled, and the skins have been easily removed, slice the peppers into long strips, and toss them with a bit of Sriracha Hot Chili Sauce. These will become your “spicy tuna” slices!
2. Prepare your sushi “rice.” The recipe called for Jicama but I choose to use a Turnip which turned out great! Simply peel it, chop it, and pulse it in a food processor. Then transfer to a thin towel, and squeeze all the moisture out.
3. Thinnly slice your choice of vegetable fillings- I used cucumber, carrots and avocado– but you can use whatever you like. 
4.  Now its time to roll. Using Toasted Nori make sure the lines are vertical when you place them on your sushi rolling mat. Then add your rice, filling the bottom third of the sheet.Followed by your sliced veggies of choice and "tuna", keeping them in the middle of the rice.
5. Now begin to roll, starting from the bottom edge where your rice and veggies are, and tightly roll away from yourself, making sure the edges get tucked evenly into the roll. Roll the nori into a long cigar-like shape, leaving a bit of an edge at the end.Then dip your finger in water, to moisten the end, and roll up the rest! The moistened edge will help “seal” the roll.
6. Using a very sharp knife, gently cut the roll into 8 even pieces.

Massaged Kale Salad- quick mix of avocado, fresh ginger and garlic, Nama Shoyu (soy sauce), lemon juice, and scallions, then massaged it all in so that the kale would wilt a bit.