18Sep

Gluten free, dairy free ‘Chocolate Milk’

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten free kids Gluten Free Recipes Recipes
2 Comments

Chocolate, frothy goodness, packed with calcium and other vitamins? Yes please!

This is a simple, quick fix for those moments when the cravings hit, and you can substitute any preferred nut milk of choice and enjoy (generally) the same results.   Since we’re using raw cocao, I tend to use an immersion blender to help blend the cocao with the nut milk, but you can feel free to use a spoon and leave the chunks in if you’re so inclined. My son prefers it smooth, and I’m just happy to get some of the healthy benefits of raw cocoa and almond milk in his belly, so I’m happy to oblige!

Curious about raw cocao’s benefits? Unlike processed dark chocolate, antioxidants are preserved in raw cacao; benefits include much higher levels of antioxidants (oligomeric procynanidins, resveratrol and the polyphenols: catechin and epicatechin) as well as the naturally occurring vitamin C, phenethylamine (PEA, the feel good neurotransmitter responsible for the feeling of love!), Omega 6 fatty acids, tryptophan (a commonly deficient amino acid in those who consume a diet of mostly cooked food) and serotonin.

 With a touch of stevia, the raw cocao is sweet and still good for us. Enjoy!

Print
Gluten free, dairy free 'Chocolate Milk'

Prep Time: 5 minutes

Total Time: 5 minutes

Serving Size: 1 delicious glass

Gluten free, dairy free 'Chocolate Milk'

Ingredients

  • 1 glass almond milk (or nut milk of choice)
  • 2 heaping tablespoons raw cacao (we get ours from the bulk section)
  • 1 dropper full of liquid stevia (sweeten to taste)

Instructions

  1. Blend all ingredients together and use an immersion blender for best results.
  2. Enjoy!
http://inspiredeats.net/gluten-free-dairy-free-chocolate-milk/

 

Tags:
5Sep

10 steps to a healthier you

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts
2 Comments

Social media has been an amazing addition to our lives; we are connecting with old friends we lost touch with, seeing current events unfold in real time and connecting with various information sources that can often times be a bit overwhelming.  So if you’re searching for some help to make some small lifestyle changes without feeling overwhelmed by the mass amounts of information online, I’ve put together some quick tips for you. These small changes will make a big impact on your health!

Here are some quick steps to help make a fresh start; you can apply these at any time and don’t need to coordinate with a challenge, or lifestyle/special diet change. These will simply help you achieve a healthier approach to food choices, and to get on track for a healthier you. 

1. Commit these to memory and live them daily: 

  • Eat whole, unprocessed foods
  • Eat a colorful variety of plants
  • Get healthy fats from sources like nuts, seeds and avocados
  • Choose nutrient dense foods

2. Add a big, colorful salad to your lunch and dinner – starting with a salad ensures you’re eating your greens, and prevents eating too many carbs or other nutrient-lacking foods.

3. Stock a healthy pantry – think non GM foods, gluten-free (but not sugary type replacement foods) and avoid processed foods as much as possible.

4. Choose lean, grass-fed protein sources when possible

5. Adapt your plate to focus on veggies first, then protein, with nuts & seeds as highlights for flavor.

6. Get healthy fats from whole foods – think nuts, seeds and avocados

7. Choose while grains over refined (if you’re still eating grains)

8. Avoid processed & refined sweeteners – think of fresh, frozen and dried fruits to sweeten meals instead.

9. Add nutrient dense oils to your routine – think Coconut and Olive Oil instead of vegetable, cottonseed or corn based oils.

10. Remember GIGO:  garbage in = garbage out. You are what you eat, so make sure you’re eating nutrient dense, whole foods whenever possible!

 

 

Tags:
31Aug

What does it mean to Eat, Heal, Thrive?

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Gluten Free Grain Free
4 Comments

It’s our motto around here, but what does it mean?

Well, to start it addresses the power of food, and its incredible effect on our ability to heal the damage most of us are facing due to the popular American diet we’ve all grown accustomed to. Who hasn’t stopped in for a quick bite at a local fast food joint when you just didn’t have the time to cook dinner after a long day of work, knowing you’re coming home to face a gaggle of hungry faces clamoring for dinner?

I know I did, and I know all too well that I’m not alone on this one. And while I only ate out in moderation, many of you probably find yourself at the drive thru more often than you would care to admit. And if you’re dealing with food sensitivities, or suspect you might be, and are eating out, you might be aggravating your allergies with cross contaminated foods and highly GM foods and oils often used in restaurants and fast food joints.  I’m a big fan of the experience of eating out. I love spending time out with friends and family, enjoying a tasty meal that I didn’t have to prepare, or worrying about cleaning afterwards. The social aspect of being out appeals to me, and I appreciate it every time. 

But I also recognize that it’s hard to find a restaurant with a social conscience. That is to say, that they’re using meats farmed from socially responsible farmers, locally raised produce free of pesticides and Genetically Modified Organisms. In fact, I’m willing to bet that every time you eat out, you’re consuming a vast amount of GM soy, corn or wheat. And we know that these foods are slowly poisoning us. 

So it’s time to ask yourself – am I happy? Do I feel like crap more often than not? Am I overweight? Am I avoiding my annual checkup because I dread the results of the blood tests? Does the blood pressure machine at your local drug store call to you but you run and hide like a child playing hide and seek?

I can tell you that if you answered yes to any of those questions, you’re in very good and well numbered company. The fact is, most Americans would answer yes to those questions. So now that you’ve brought your state of  health to mind, let’s see what we can do to improve it!

Whether you’re just embarking on a journey to understand what this movement with our food supply means, or if you’re well invested in the cause already, you most likely have had that “Ah Ha” moment that made you stop and wonder whether it’s possible for food to actually heal, or hurt us.  Sadly, the answer is simple. Yes, the foods we eat can either help us heal, or harm our ability to live a happy healthy life. 

And to be clear, I don’t think food in its natural state causes us harm. It’s the way we’ve changed our food to handle mass consumption and appeal to the Fat and Happy mainstream that has caused us harm.  We have modified our food supplies to create ‘food’ that lacks all aspects of nutrition, and are instead made up of genetically modified sources so that we can enjoy brightly colored cereal with a glass of hormone-laden cow’s milk before sending our kids off to school. And that brightly colored cereal which is rich in sugar, food colorings, processed and genetically modified wheat or corn, causes a sugar spike that will give your child a sugar rush bigger than any that even an adult’s body should/could handle, and then a devastating crash  that leaves them unable to concentrate and in need of some other sugary drink to retain a balance. 

If this sounds like your typical breakfast, don’t worry because you’re not alone. And if you’re here, you’re probably realizing that this typical American breakfast might not be the best choice for you or your child. This is where the idea of food healing us comes in.

Food in its natural, real state is powerful. It was designed to provide naturally occurring vitamins, minerals and nutrients that our bodies need for fuel. Food in its natural state fuels our bodies, mind and soul. Real and powerful food can reverse toxic damage caused by the dangerous processed foods that are so readily available today. It can help you to lose weight, reverse auto immune conditions, prevent dangerously high levels of blood pressure, sugar and cholesterol. I know, because I’ve experienced it first hand.

Processed food caused me devastating health issues, and real/whole foods helped save me. It’s that simple. Eat real food, heal your body, and thrive.

Has food changed your life? Share your stories below so others can be inspired by the power of food, and its ability to heal!

 

 

Tags:
27Aug

Milk Allergy Alert

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts
1 Comment

Milk Allergy AlertAugust 27, 2012

True Nutrition of Oceanside, CA is announcing a recall of Whey Protein Isolate, Whey Protein Concentrate and Hydrolyzed Whey Protein, because their labels fail to declare milk as the source of the whey. People who have an allergy or severe sensitivity to milk and milk derivatives run the risk of a serious or life-threatening allergic reaction if they consume these products.

Whey Protein Isolate, Whey Protein Concentrate and Hydrolyzed Whey Protein was distributed through the website www.truenutrition.com.

These products can be identified by the following names and lot numbers: 

Whey Protein Concentrate (1lb) – Batch/lot: 0120712, Exp. Date: 05/2015
Whey Protein Isolate Cold-Filtration (1lb) – Batch/lot: 0030812, Exp. Date: 07/2015
Whey Protein Isolate Micro Filtrated (1lb) – Batch/lot: 0040812, Exp. Date: 07/2015
Whey Protein Isolate Cross-Flow Microfiltration (1lb) – Batch/lot: 0730712, Exp. Date: 07/2015
Hydrolyzed Whey Protein High Grade (1lb) – Batch/lot: 0680512, Exp. Date: 05/2015

As most customers know whey protein is derived from milk, True Nutrition shipped the above whey protein products beginning May 2nd 2012 without stating: whey is derived from ‘milk’ on their labels through a company printing mistake. This product recall notice has been initiated because said products contain milk ingredients but do not list on the labels that the ingredients are derived from milk.

If you are allergic or have extreme sensitivity to milk, you should discontinue use. In addition, if you may have further distributed this product, please identify these individuals and notify them at once of this product recall.

If you have any questions, call Carl Manes at 760-433-5376, Monday through Friday 8am to 4pm (Pacific Standard Time).

Tags:
20Aug

CITY KIDS MUCH MORE LIKELY TO HAVE FOOD ALLERGIES THAN RURAL ONES

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts
1 Comment

First study to map food allergies across U.S. finds population density is key factor.

Recently a study was published in Clinical Pediatricians that revealed a correlation between children’s food allergies and where they lived, be it urban or rural areas.   It’s an interesting case study, and one that doesn’t really provide much insight into the reasons behind the results, which leads me to have more questions than anything else.  

For example, since we know that food allergy prevalence is often tied to genetics, are the foods consumed in the urban areas less ‘natural or whole’, meaning more processed? Has that led to a greater likelihood to develop a genetic predisposition towards food allergies?  I mean, if it doesn’t have something to do with food consumption, what else could it be? Are we really thinking that people in rural areas have less genetic deficiencies related to food allergies? Or that food allergies are tied to the population counts? Or is it more likely that food exposure plays a critical part in the genetics behind food allergies? 

The reality is, we don’t yet know, but you can read on for the details of the report…

Children living in urban centers have a much higher prevalence of food allergies than those living in rural areas, according to a new study, which is the first to map children’s food allergies by geographical location in the United States. In particular, kids in big cities are more than twice as likely to have peanut and shellfish allergies compared to rural communities. The study, which was funded by FAI, and published in the July issue of Clinical Pediatrics, can be found here. 

“We have found for the first time that higher population density corresponds with a greater likelihood of food allergies in children,” said lead author Ruchi Gupta, M.D., an assistant professor of pediatrics at Northwestern University Feinberg School of Medicine and a physician at the Ann & Robert H. Lurie Children’s Hospital of Chicago (formerly Children’s Memorial). “This shows that environment has an impact on developing food allergies.  Similar trends have been seen for related conditions like asthma. The big question is – what in the environment is triggering them? A better understanding of environmental factors will help us with prevention efforts.”

The study included 38,465 children, 18 years and under, who comprised a representative sample of U.S. households. Their food allergies were mapped by ZIP code. Here are the key findings of the study:

  • In urban centers, 9.8 percent of children have food allergies, compared to 6.2 percent in rural communities, almost a 3.5 percent difference.
  • Peanut allergies are twice as prevalent in urban centers as in rural communities, with 2.8 percent of children having the allergy in urban centers compared to 1.3 percent in rural communities. Shellfish allergies are more than double the prevalence in urban versus rural areas; 2.4 percent of children have shellfish allergies in urban centers compared to 0.8 percent in rural communities.
  • Food allergies are equally severe regardless of where a child lives, the study found. Nearly 40 percent of food-allergic children in the study had already experienced a severe, life-threatening reaction to food. 
  • The states with the highest overall prevalence of food allergies are Nevada, Florida, Georgia, Alaska, New Jersey, Delaware, Maryland and the District of Columbia.
So, now that you’ve read the report, or at least the highlights above, what do you think?  What are your thoughts on the correlations? 

Tags:
2Aug

Allergy Alert: Milk, Soy, and Wheat

Posted by: Jennifer Mansfield Categories: Allergy Alerts Blog posts Daily Posts
Comments Off on Allergy Alert: Milk, Soy, and Wheat

Powered by The Food Allergy & Anaphylaxis Network(FAAN™), these updates are helpful alerts related to the most common food allergens. These alerts typically cover notices of companies recalling certain products due to exposure or contamination issues.  You can also view the full list of Alerts here: http://inspiredeats.net/food-allergies/allergy-alerts/

(more…)

Tags:
3Jul

Paleo, gluten free pizza crust

Posted by: Jennifer Mansfield Categories: Almond flour recipes Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten free kids Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Recipes
2 Comments

Pizza nights are back!

Danielle of Against All Grain has done it again!

This time she has come up with a grain free pizza crust that claims to be delicious, and to hold up against its gluten and grain-full competitors, unlike some of the other grain free crusts we’ve tried which don’t allow you to pick up and indulge in a little slice of pizza heaven. 

She tops her with some of the delicious and healthy meats from US Wellness Meats, though we left the toppings up to you on this one, so go ahead and indulge in your favorites. Some of ours include goat cheese, spinach, garlic and tomatoes.  Another fave is sauce, ham and pineapple.  And yet another is the meat lovers favorite with proscioutto, sausage, ground beef and jalapeno. 

Truth be told, top it with whatever fresh and delish toppings you want and simply enjoy the ability of savoring pizza again on a grain free diet! 

 

Print
Paleo, Gluten Free Pizza Crust

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Paleo, Gluten Free Pizza Crust

Ingredients

    INGREDIENTS - CRUST
  • 3/4 cup whole raw cashews (or 1 cup cashew flour)
  • 3 tablespoons almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic granules
  • 2 eggs
  • 2 tablespoon almond milk
  • 1/2 teaspoon apple cider vinegar
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon cold water
  • 1 tablespoon fresh parsley
  • 2 tablespoons fresh basil
    • INGREDIENTS - PIZZA
  • 1/2 cup marinara sauce
  • 3/4 cup US Wellness Meats Raw Mozzarella Cheese, shredded
  • 1/4 USWM Salami, casing removed and thinly sliced
  • 1 USWM Italian Sausage, casing removed and pre-cooked
  • 2 pieces USWM sugar-free bacon, cooked and chopped
  • 1/4 cup mushrooms
  • 1/4 cup black olives, pitted and sliced

Instructions

  1. Preheat oven to 350 degrees.
  2. In a food processor, pulse the cashews until a fine flour has formed.
  3. Add in the almond flour, coconut flour, baking soda, salt, and garlic granules, then process the mixture for 1 minute.
  4. Add the eggs, almond milk, apple cider vinegar, olive oil, and water and process for another minute. Scrape down the sides of the bowl and pulse a few more times until you have a very smooth dough.
  5. Add the parsley and basil, and pulse two more times to roughly chop and incorporate the herbs.
  6. Let the dough rest for 2 minutes to let the coconut flour absorb some of the liquid.
  7. Sprinkle a piece of parchment paper with a little almond flour, then turn the dough out onto the counter. Sprinkle a little more flour on the top of the ball of dough, then place another piece of parchment on top.
  8. Use your hands to flatten the ball into a disc, then lightly roll out the dough into a circle that is 1/4 inch thick.
  9. Remove the top piece of parchment and carefully slide the other piece with the crust onto a pizza pan.
  10. Bake the crust for 12 minutes, or until it has puffed up and is golden brown around the edges.
  11. Top with sauce and your favorite toppings and bake for another 10-15 minutes.
  12. Enjoy!
http://inspiredeats.net/paleo-gluten-free-pizza-crust/

Tags:
28Jun

Gluten-free turkey gyros

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Recipes
1 Comment

It’s Gyro Time!

While catching up on my Facebook fan pages today I noticed a comment by someone who’s FB page title caught my eye: Gluten free & other allergen free recipes. So of course I headed on over to her site to see what it was about, and its a straightforward recipe site she built to help those of us trying to live the allergy-free life which she discovered after her children were diagnosed with food allergies. There are so many of us out here who just can’t tolerate the top food allergens, and more and more wonderful resources are popping up to help us manage the allergy-free lifestyle. I’ve mentioned this before, but my hope for Inspiredeats is to offer a destination site where you can bookmark any recipe you run across online in one place (and if we haven’t found it yet, we want you to be able to add it to our site). Alongside a fully stocked “allergy-free”  shop (which right now is powered by Amazon until we get the real one built), product reviews and a local guide for allergy free friendly restaurants.  So until then, we (being myself and my fabulous hubby and son) will keep testing and posting recipes, tips, tricks, and more to help you along your allergy-free path! Ok, back to the post at hand: I know so many people who are diagnosed with a gluten sensitivity, and if you’re lucky enough to have found it early (as I was for my son) then you can most likely live a life filled with as much or as little grains as you like without an issue (though it’s not my recommendation for a quest of optimal health). And while I prefer a life free of grains and dairy (for health and intolerance reasons) I know so many of you that would like to continue to eat your typical staples like rice, bread, pasta, pizza, pastries, etc. And while I discourage mass consumption of those guys, I think moderation is key for most of you to continue on a healthy and happy path.    So, with that said, this post is dedicated to those folks who have gone gluten-free, but don’t yet want to give up their sandwiches. Thanks to http://meganlierman.com/ for this recipe. Since my son eats grains now and then, and is a big fan of Udi’s, I’ll be making this for him as a taste test. I would omit the sour cream for personal reasons, but I imagine you can substitute some goat’s or sheep’s milk cream or just stick with the Feta cheese. Oh, and quick note on Feta – read the label carefully to make sure you’re not con suing cow’s milk if you prefer to avoid it when buying Feta as some manufacturers claim the name “Feta” on their cheese, but it’s made from cow’s milk. According to the EU, real Feta cheese must be made of at least 70% sheep milk and up to 30% goat milk, and it must be produced to definite specifications.

Print
Gluten-free turkey gyros

Gluten-free turkey gyros

Ingredients

  • 1 lb. ground turkey
  • 1 tsp. oregano
  • 1 tsp. onion powder
  • 1 tsp. basil
  • 2-3 cloves garlic, minced
  • salt & pepper to taste
  • 1/2 c. sour cream (omit for dairy free option)
  • 1/4 red onion, sliced thinly
  • 1/2 cucumber, peeled & diced
  • 1 package Udi's gluten free pizza crust
  • handful of kalamata olives, pitted & halved
  • Optional
  • 1/4 c. feta cheese

Instructions

  1. Saute ground turkey in a little olive oil with garlic & dry spices; cook until no longer pink.
  2. In the mean time, mix feta with sour cream (omit this step if not using cheese).
  3. Heat gluten free pizza crusts in microwave until pliable; load up with turkey mixture and top with olives, red onion, sour cream mixture & cucumbers.
  4. Enjoy!
http://inspiredeats.net/gluten-free-turkey-gyros/

Tags:
26Jun

Paleo zucchini “pasta”

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Grain Free Grain Free Recipes Paleo Paleo Recipes Recipes Vegan
4 Comments

 

 

As many of you following a paleo diet can relate to (and as this Italian-raised girl often blogs about) the old pasta dish is one of the most commonly missed dishes in my home. I grew up on homemade pasta dishes covered in homemade sauces, used as a base for lasagna and nestled in between fresh mozz and ricotta cheeses as a baked ziti.  So when I found out I had to give up pasta, I felt sad and a bit scared; scared of never enjoying my old favorites again. 

And it didn’t take long for me to hop online searching for an alternative pasta once I went paleo and kicked out all grains for good. Soon I discovered many posts about “zuchinni pasta”.  Sliced lengthwise, about one-eighth-inch thick (which you can also do it with a sharp knife, but it’s easier with a mandoline), zucchini ribbons can stand in for regular pasta. (Steam them for a couple of minutes until they’re crisp-tender.)

So when we ran across this paleo, dairy free ‘pasta’ dish on All Against the Grain, we were so excited to give it a test as it meets not only our gluten free, but our paleo needs too. And as Danielle who writes All Against the Grain often does, she was inspired by a similar recipe she found online and tweaked it a bit for her own tastes. 

The version we made at home was slightly different, so you can read her original post here and below for our modified version. 

This tasty little treat is not only grain free, but it’s dairy free as well, and with a quick omission of the prosciutto, it’s vegan friendly too. How perfectly balanced is that?  Food and health in harmony; life is good 🙂

 

Print
Paleo zucchini “pasta”

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 1 plate

Paleo zucchini “pasta”

Ingredients

  • 4 medium zucchini, peeled and sliced into thin noodles
  • 1 cup asparagus pieces
  • 2 tablespoons virgin olive oil
  • 1/2 cup cherry tomatoes, cut in half
  • 1 cup fresh chopped mushrooms
  • 4 cups boiling water
  • 1 garlic clove
  • 2 tablespoons chopped basil
  • 1/4 teaspoon salt
  • dash of pepper
  • Garnish with toasted pine nuts and fresh basil

Instructions

  1. Steam or pre-boil the zucchini slices until they're slightly tender (about 3-4 minutes)
  2. Heat olive oil in a nonstick pan
  3. Mince cloves of garlic and add zucchini, asparagus and mushrooms together over medium heat until the zucchini softens but isn't mushy.
  4. Add tomatoes and remove from heat.
  5. Garnish with toasted pine nuts and fresh basil.

Notes

Alternate options include:

2 ounces prosciutto (omit for vegan and add 1/4 teaspoon salt) 1/2 cup frozen peas (omit if you’d like for Paleo)

http://inspiredeats.net/dairy-and-grain-free-creamy-pesto-pasta-with-spring-vegetables/
Paleo creamy pesto zucchini “pasta”

 

 

 

Tags:
26Jun

Be inspired

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Gluten Free GM Foods Grain Free Inspiration Paleo Vegan What's Trending
Comments Off on Be inspired

This morning after dropping my son off at basketball camp I decided to take my laptop over to my favorite coffee shop which happens to be on the lake. Maybe it’s because I grew up near the ocean, or perhaps there’s something to the Aquarian sign thing, but I just love being near the water. I find it really calming; helps me catch my breath now and then and remember to slow down and savor life. 

So as I sit here watching the turtles come up for air, and hearing the water lap against the docks, I’m reminded of how good life is. And that’s important to remember when you find yourself fighting health issues; it’s a challenge at times to refrain from feeling like a victim. From wondering why you are suffering through certain health struggles. Why you find yourself having to live more of a restricted life than others.  

If you’re like me, when you found out you had food sensitivities you were so relieved to know there really was something ‘wrong’ with you, that the first though was of relief that you now know how to start feeling better. Once that passes though, you’re left with a feeling of despair that you can’t ever eat the foods you grew up with. Those which you found comfort in when you were feeling sick (which ironically are probably the ones which made you sick) having somehow been destroying your gut? How can it be that the foods I turned to so often were making me sick?  Apparently the reason behind that is pretty simple; the body releases endorphins (when it’s faced with a food it considers to be attacking it) as part of the “fight or flight” adrenaline rush, so it’s common that the same foods which are actually causing you harm, are also causing a rush of endorphins creating a happy sensation.  Ironic, right?

So as I was grabbing for the saltines, bread and soup for tummy aches, cookies for PMS and pasta for comfort; sound familiar? No surprise really since I grew up with the Italian side of my family as the strongest influence, and had a Nana who would make her own pasta. Our holiday dinners always consisted of a pasta dish alongside ham or turkey, and a salad just wasn’t worth eating without a piping hot roll to go with it. Sound familiar?

And as I sit here today, I’ve not only made peace with my new diet, but I can honestly say that I no longer crave those foods which I used to turn to. I no longer am grateful for the gluten-free baked goods I can find in my local coffee shop because I don’t eat any grains. I learned over the years that I just wasn’t able to eat any grains or dairy if I wanted to be truly healthy, and that without them in my life, I’m so much happier and healthier. So giving them up became just another transition in my life. It’s true what they say; once you eliminate foods which cause cravings (starchy carbs, sweets and allergic foods) your body stops craving them. 

If you’ve recently found yourself diagnosed with a food allergy or sensitivity, or are raising an allergic child, there are many wonderful resources online, and I have quite a few listed on my pages here too. I know it seems daunting now, but I promise you, it will get better. And when you feel like you just can’t go on without that yummy little pastry, I assure you that you can. 

This post is more of a higher level about remaining focused, steady and inspired. I will follow-up with more specific help on living allergy free and Paleo, but for now, I am reminded that inspiration lies within the little things in life. The lapping of the water against the docks. The crickets and birds chirping. The sweet smell of flowers in bloom. Whatever your idea of peace and inspiration is, be sure to stop and notice it as often as possible. 

 

(more…)

Tags:
25Jun

‘Optimal Foods’

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Gluten Free GM Foods Grain Free Inspiration No More GMOs Paleo
Comments Off on ‘Optimal Foods’

Optimal Food. Optimal Health. 

For those of you familiar with cleansing, this list will come as little surprise, but may serve as a nice reminder of the most optimal food choices you can make. For those of you not familiar with cleansing, we will be posting a series on cleansing soon, and will tie all the details together, so until then, read on for a list of the most optimal food choices we can make.

 

Remember that old adage from childhood – GIGO. Garbage in = garbage out.

It applies as much to our bodies and our health as it does to science.  Be sure to feed your body with fuel that will help it heal and thrive!

 

(more…)

Tags: