Monthly Archives: March 2015

Gluten-Free without Weight-Gain

When you have to eat gluten-free, and you start looking at packages of gluten-free food, be sure to check the sugars and carbs. You’ll be shocked at how high they are. Why? Because potato starch, bean flour, corn starch and tapioca flour are typical ingredients. And no one seems to be worried about your sugar intake!

What’s the answer to this dilemma? Go back to cave days and hunt, fish, pick berries and nuts, or become a food artist!

How? You can get creative by using nuts and seeds in place of flour for your desserts and even quiche or Shepherd’s pie. You don’t have to lose these treats to stay slim. They actually taste better to many people due to the rich ingredients! But they are not riches that will cause fat to form. Sugar and starch are what create fat, not good, healthy oils and fats!

Then go nuts with fruit, Stevia and other natural non-nutritive sweeteners. They taste better and fool your tongue if balances with something sweet like applesauce, or other fruit sauces you can make yourself quite easily. Replace sugar, honey or agave with fruit sauces combined with whole leaf liquid Stevia (by Sweet Leaf, it’s brown, not clear). Ask your health store about it. It’s the only natural non-nutritive sweetener I can honestly recommend, knowing what I do about processing. And frozen organic fruit (so you avoid refined, added sugars) work well, blended in the blender, once thawed, to make your own yummy flavors for pancake sauce/syrup.

Pancakes are delicious when made high-protein. They contain nuts and seeds blended with eggs, cottage or ricotta cheese (if you can eat dairy, if not, use some organic canned coconut milk, the thick part, or cashew cream from soaked cashews), grape-seed oil, a little salt, cinnamon, Stevia and vanilla. Toss in a bit of baking soda or powder and voila! You have pancakes, or crepes if you add some water. You’ll know it will work by the texture of your mix.

With some desserts, especially pie crusts, you may want to use about º cup amaranth or quinoa flour for a firmer crust or cake. Don’t trust millet as it may be cross-contaminated with wheat these days. You can also use these flours to thicken soups or sauces and gravies, too.

To top it all off, add fresh herbs and spices to your diet with gourmet, healthy salt such as pink Himalayan or Celtic sea salt full of minerals. Your body will love the nutrients it’s getting, the natural flavors and textures, and it will stay slim while you feel great!

Gluten-Free, Low Carb Diet Can Reduce Anxiety and Depression

Sheryl Paul, of the MindBodyGreen Newsletter says that gluten, grains, and sugar may contribute to anxiety and depression in some people. Since going off all grains and refined sugars, I do feel more emotionally balanced! I even have a misty memory of having a lot of anxiety earlier in my life, which I suddenly realize has pretty much gone away!

I wonder if that might be the case for many of us who are sensitive to these kinds of foods. The good news is, you don’t have to suffer! My cookbooks, Desserts and Comfort Food for EVERY Body, and Fun with Gluten-Free, Low-Glycemic Food Cookbook will not only satisfy your cravings, but will also support your healthy eating habits. What kind of food do you love? Pizza, pasta, cakes and cookies? It’s all there, just made with nut-meal flours and fruit/stevia blends that you will love!

Gluten-Free AND Low Carb Holiday For Kids

I know it seems impossible to please little ones, and especially when all the other kids get to eat sugar and flour all day long during the holiday season. But there is a solution!

Using flavor-rich healthy oils, salts and spices, plus the best-tasting fruit and other ingredients can pump-up your popularity with the allergy-challenged younger set, and yes, of course, us “seasoned” ones, too.

Try starting with a simple recipe of your favorite roasted nuts. Grind them and add some gourmet salt (pink Himalayan is my favorite) and some pure, virgin Coconut Oil and Stevia or your favorite low-carb sweetener to-taste. You can spread out on a pan and freeze for fast “set-up” Taste as you go for the best results.

Variations: Add cocoa powder OR carob plus a bit of ground, roasted chicory root for chocolate flavor.

See my cookbooks for recipe’s like these: Fun with Gluten-Free, Low-Glycemic Food Cookbook and Desserts and Comfort Food You Will Love!

Eating Healthy and Loving It!

I love savory vegetables in rich sauces with sautÈed, marinated chicken. I love the nutty flavor of my sprouted flatbread. I even love the simple spicy sweetness of an apple sprinkled with cinnamon. But I can also have a cherry tart or coffee ice cream. Is your mouth watering yet?

Surprise! Every bit of the food I described above is gluten-free and low-glycemic, dairy-free and allergy-friendly (and you can have it tonight if you are industrious; see below).

I Don’t Have to Eat That Way

The most amazing thing about all this is that I am not gluten-intolerant, and I could eat some carbohydrates, but I don’t even like pasta anymore. I eat gluten-free and low-glycemic because I love to, because it tastes better to me than a cardboard-flavored ice-cream cone. I love the way I feel and I look. I’m younger, healthier and stronger than most people my age because I care about what I put into my body. Over the years, I’ve come to enjoy the clean, crisp flavors more than I ever thought possible.

When I travel, I become literally desperate for fresh, organic vegetables. I surprise my hosts and even myself when I answer the question, “What do you like to eat?” with “Lots of vegetables, please.”

It Didn’t Happen Overnight

When I was about ten years old and discovered my passion for cooking. When I was about thirteen, my mother went on Weight WatchersÆ and I wanted to help her stay on her diet by cooking for her special needs. I was amazed! I loved cooking for special diets.

Over the years, I built up a cache of healthful recipes by gradually changing ingredients to wonderful, fun and delicious treats. I tested and re-tested, tried them on friends and husband, went back to the drawing board time and again, even when they liked it. I wanted these recipes to be perfect. Why?

Was I Crazy?

No, but close. I knew that someday I would open a restaurant to serve truly healthy organic food. No sugar! But I didn’t know about the problem so many people had with wheat, and ultimately, with gluten. Then I discovered there were many common food allergies and I started attacking those as well, rooting out common allergens from my recipes and replacing them with ingredients that tasted even better.

I found I couldn’t eat many grains myself, as I would get really sleepy, so I started cooking with nuts and seeds as flour. What about milk? I knew it wasn’t so good for me, either, so I found dairy substitutes in goat milk and coconut milkÖ.yum! These were incorporated into my food inventions.

I opened the restaurant and everyone loved the food. They didn’t even miss the low-cost, high carb additions most restaurants add to make more money. The restaurant is no longer there, but my cookbook is helping people from Australia to Alaska.

The Healing Power of Food

I had followed my intuition to create health – flexible recipes in my restaurant, and discovered that many type I Diabetics also have Celiac disease. Who knew?

Now I know that a gluten-free, low-glycemic, allergy-free way of eating can soften or heal many illnesses, including mental! ADD and Autism are also helped. Imagine what it might do for you!

Do You Need to Stop Eating Gluten or Not?

Check with yourself – do you have shortness of breath, exhaustion or fatigue, body aches or pains, rashes, headaches, brain fog or chills and fevers? Other symptoms of gluten-intolerance may be “chicken skin” on back of arms (I could not figure that out …and it went away with my GF diet!), gas and bloating, mood or hormone imbalance, dizziness, autoimmune diseases, and more.

Check with your doctor – of course these could related to many other disorders, so be sure to get the exact diagnosis and get a second opinion. Celiac disease is serious and can continue to affect your body and your life negatively. But if you need to go on a gluten-free diet, make sure it does not cause weight gain. Keep the carbs low by focusing in veggies, nuts and seeds (when you can eat them), etc. My recipes delight people by the richness, flavor and fun, so you can enjoy life again!

Beyond Celiac Disease

Many progressive doctors are healing everything from ADD and Autism to Schizophrenia with a gluten-free diet! Some Diabetics have discovered that eliminating gluten from their diet has allowed them to lower or get off insulin completely, if accompanied by proper exercise and low-glycemic food. My recipes give them everything they need!

Stress-Relief and Other Benefits:

Stress can even be lowered eating gluten-free! Why? Because gluten negatively affects the adrenal glands, which produce serotonin, a stress-relieving hormone. I’ve noticed my menopausal symptoms are better and emotional control easier with a gluten-free diet! I don’t have to eat gluten-free, but I choose to do so, as well as very low-glycemic. Eating the healing foods in my cookbook has kept me younger, more fit, and more energized than most people my age.