Saturday, March 31, 2018

Vegan Gluten Free Punpkin Bread

Sometimes the blank canvas I use for my recipes is a packaged product. When purchasing a packaged mix I look at the ingredients and the additions I must make. I try to find a low sugar and low sodium product that is high in fiber and has limited ingredients (that you can pronounce).



I purchased King Arthur Flour Gluten Free Pumpkin Bread Mix that is fortified with Iron, Calcium, and Vitamin B.



The package calls for me to add: 
1/4 cup vegetable oil
3 eggs
2/3 cup milk
1 cup chips or nuts (optional)

What I did...
I substituted 3 FLAX EGGS for the eggs to make it vegan
I used olive oil
I substituted canned pumpkin for the milk
I created a crumble as a topping with 1/2 cup diced walnuts, 1/2 cup oats, and 1/4 cup brown sugar



The cooking time increased to 45 minutes ... monitor to see if it is done after 30 minutes.

Friday, March 30, 2018

Making Something Sweet for Easter? Try Paleo Friendly Sweeteners in your Recipes.


Since I have had to adhere to a gluten free lifestyle I have focused on clean eating. A Paleo diet is focused primarily on the consumption of real, unprocessed, non-packaged food (think lean meats, eggs, vegetable and limited quantities of fruits and nuts), the Paleo diet involves foods that are basic but nutritious. Grains, dairy, and processed foods are off the list, as are sugars – an oft-hidden staple of our modern diets.



While other ingredients are more avoidable, sugar or sweeteners – in some variation – are used to enhance the taste in many packaged products. They can be obvious elements, part of candies and desserts, or ambiguous components of so-called healthy foods, such as turkey bacon and fat-free salad dressing. Many packaged gluten free products are packed with sugar ... read the labels to make good choices!

Jenny Ivy shares low-glycemic and paleo-friendly sweeteners include: Raw Honey, Erythritol, Jerusalem Artichoke Syrup, Lucuma Powder, Monk Fruit, Raw Maple Sap, Stevia (dried leaf), and Yacon Syrup. 

Source: New Hope Network / Delicious Living

Adjusting to a Gluten Free Diet as a Senior Citizen

Change is more difficult as we age. Changing one's diet is incredibly challenging for a senior citizen. Many seniors are tired of decades of preparing meals and rely on prepared or semi-homemade foods. Many seniors approach meal time as an opportunity to socialize with their peers. When obstacles are placed in the way of a senior and his or her opportunity to socialize, their world may narrow. While learning to live a gluten-free lifestyle can be daunting to anyone, it provides unique challenges to seniors over age 65.



Once considered a disease that affects mainly children, doctors now know that gluten issues can affect anyone at any age. But for older people who may be grappling with other health issues, getting a proper diagnosis can be tricky because the symptoms mimic those of a number of other ailments

After a diagnosis, lifestyle changes can be made. The good news is most gluten issues can be managed with diet alone, and the growing awareness of the gluten-free lifestyle means living gluten-free has never been easier. Julyne Derrick addresses how to adapt to a gluten free lifestyle as a senior citizen. She advises people contact favorite restaurants to ask about gluten free menus, read labels in the grocery store, and talk to your pharmacist about prescriptions you regularly take as the first steps to take. 




Nutrition Deficiencies in Modern Diets


People today do not always get all of the nutrients they need from each meal. Some people rely on packaged foods due to hectic lifestyles. A diet heavy in nutrient-poor, refined, and highly processed foods can lead to vitamin deficiencies. Others eat relatively clean foods from the exterior of a grocery store. The produce found in stores may lack all the vital nutrients due to modern farming techniques, particularly the practice of planting vegetable and fruit varieties that increase yields but result in less nutrition per bite.

Getting the nutrients you need not only helps you avoid deficiency-related conditions, but also may increase your energy levels, keep your immune system in top shape and ward off chronic diseases. So eat as healthfully as you can, and use supplements to make up for shortfalls. The common nutrients missing in modern diets include: Vitamin D, Vitamin E, Vitamin K, Vitamin A, Vitamin C, Calcium, Magnesium,and Zinc.



How do you know you have a deficiency? There are a few signs to look out for, but you can contact your health care provider for a blood test to get an accurate read. 

A Vitamin D deficiency can weaken your bones, muscles and immune system. Vitamin D may protect against chronic conditions like heart disease and cancer, too.  

Signs of deficiency in Vitamin E are most common in people who have trouble absorbing fat. The deficiency may result in nerve damage, vision problems and weakened immunity.
 
Without enough Vitamin K, blood can’t clot properly if you’re injured. Preliminary research suggests the MK-7 type may help prevent atherosclerosis and osteoporosis.

Deficiencies in Vitamin A can decrease night vision and immune function. People can convert beta-carotene from fruits and vegetables to vitamin A, but this ability is reduced in as many as 27–45 percent of people, based on their genetics.

Obvious signs of vitamin C deficiency—swollen, bleeding gums and limb pain—typically don’t appear unless daily intake is very low (below 10 mg) for several weeks. But preliminary research suggests a low intake may contribute to low-back pain because your body needs vitamin C for healthy ligaments, tendons and bones.

Over time, calcium shortfalls can increase risk of osteoporosis and bone fractures. But supplement in moderation. Some evidence suggests excess calcium intake from supplements may harm heart health, possibly by depleting magnesium.

Shortfalls of magnesium may show up as muscle cramps and twitches, anxiety, fatigue, irritability, poor concentration and headaches, among other symptoms. Long-term use of acid-reflux drugs called proton pump inhibitors may lead to magnesium deficiency.

Zinc deficiency may show up as hair loss, white spots on fingernails, poor sense of taste, weakened immunity, wound-healing difficulty and more. In obese people, zinc supplements may improve sensitivity to insulin, a hormone that keeps blood sugar from spiking

Marsha McCulloch, RD researched the deficiencies in our diets and the supplements that will help people balance out their diet. Follow the hyperlink to read more from Delicious Living and New Hope Network. 

Gluten Free French Toast

I made gluten free French Toast using Udi's Gluten Free French Baguettes (available at the gluten free mall - link on the blog).



I used one baguette and cut the bread on the boas to allow for more of the egg mixture to soak into the bread.

One helpful hint when making French Toast ... use old bread (you can let is sit out for a few hours or overnight) as it absorbs the liquid better.

I love French Toast ... a deconstructed egg sandwich that can be a finger food.  I prefer not to have my french toast "eggy" ... but you may prefer an eggy/custard style. If so, soak your bread longer and cook it on low (or bake in the oven on non-stick foil).

Ingredients:
  • 4 organic eggs
  • 1/4 cup almond milk
  • 1 french baguette
  • 1 tbsp butter (so nothing sticks to the pan)
Instructions:
  • Combine eggs and almond milk
  • Soak bread in mixture for about 10 minutes on each side
  • HINT: You can cook additional egg mixture that is not absorbed as a mini side of eggs
  • Add butter to the pan...melt
  • Cook french toast for about 5 minutes on each side (medium heat)


Serving Ideas:
  • Serve with fresh fruit
  • Top with honey
  • Top with powdered sugar
HINT: French toast is great as a grab-and-go snack ... warm or cold. You can always make a large batch and save some for later!

Wednesday, March 28, 2018

Thin Stackers ... a Rice Cake that impersonates a Cracker!

I love the Lundberg Farms Red Rice 7 Quinoa Thin Stackers that I was introduced to at the Gluten Free and Allergen Friendly Expo in Del Mar, California in February.



These SALT FREE snacks are great on their own OR with hummus and roasted veggies or slices of cheese!


Sunday, March 25, 2018

Gluten Free Peanut Butter Cookies with a Sunwarrior Flair

I modified my flourless peanut butter cookie recipe to include Sunwarrior Mocha Warrior Blend plant-based protein. The addition created a soft cookie with a hint of chocolate flavor!




BASE INGREDIENTS:
1 cup NUT BUTTER - pick the flavor you prefer ... homemade or store bought ... creamy or chunky
1/2 cup SUGAR (increase flax seed or protein powder and cut down here if you wish)
1 FLAX EGG (you can use a traditional egg if you wish)
1/2 cup FLAX SEED
1 TBSP VANILLA
1/2 cup Sunwarrior Warrior Blend Mocha



INSTRUCTIONS:
  1. Prepare the flax egg. As it rests preheat the oven to 350 and line cookie trays with parchment for easy clean up  
  2. After the flax eggs "sets" (about 5 minutes) combine all ingredients in a stand up mixer. After a minute or two, stop the mixer and scrape the sides of the bowl to get the ingredients that slid UP the walls. Mix again for about 1 minute to fully combine all ingredients.
  3. Make sure your hands are clean ... then get them dirty by creating gold ball sized balls of the nut butter mixture. 
  4. Bake as balls or use a fork to criss-cross and flatten a bit
  5. Cook for 15-20 minutes depending on size of cookie and oven temperature
  6. Let cool so they hold their shape when you go to eat them!
  7. Store in an airtight container. You can refrigerate to extend the shelf life.