I recently ran across this petition on the White House website and it’s hope is to encourage the Obama Administration to approve the Food Allergen Labeling and Consumer Protection Act of 2008 and make it an official law. Congress has already passed it, however, it still remains in Obama’s hands to finalize. Â So if you’re passionate about the need for gluten free labeling, head over here to the petition and help them reach the 25,000 signatures needed to make our voices heard!
For those of you who are eating grains, and particularly those looking for a salty delicious pretzel option that just so happens to be gluten-free, look no further than Glutino’s Gluten Free Pretzel Twists. While I can’t eat them myself (grain and potato allergies) my husband and son can, and are happy to vouch for their rich, salty, buttery deliciousness.
Sadly, these guys are not corn free, and contain Palm Oil, so I don’t recommend you indulge in these often!
And for those parents out there looking for something to slip into your kids lunch boxes that’s not laden with sugar, this is a nice option for the occasional treat. Of course, I don’t give this to our son everyday since I limit his grains, don’t like corn, and believe whole-heartedly that carbs can be just as sugar-ish for our kiddos as a cookie, but I do let him enjoy some now and then.
These are a favorite of our sons, and my husband says they taste similar to gluten-ful pretzels (though they have a rich buttery flavor). While I can’t eat them myself due to other food allergies, I take his word because he’s pretty picky when it comes to gluten free stuff 🙂 So go ahead adn pick up a bag and if you shop with Amazon, please use our link here and we will earn a small commission for your order – thanks!
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I love Fall; the changing weather, colorful leaves, crisp Autumn air and abundance of squash in the market make me happy. So when I ran across this recipe recently I had to give it a shot! I love how the author uses items which I tend to have in the fridge anyway, with the exception of the squash which I had to buy 🙂 But hey, it was well worth it and I highly suggest you give this one a shot as it pairs well with our Butternut squash soup and warm fig & pistachio salad.
I made a couple adjustments to keep it allergy-free friendly, so you can see her original post here.
Enjoy!
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Image from http://luxhippie.tumblr.com/post/17059112770/stuffed-acorn-squash
I love brunch; gathering family and friends together over a mixture of sparkly beverages, fresh roasted coffee, and a variety of foods that appeal to breakfast and lunch lovers alike is a perfect way to spend a lazy weekend morning. And while one of the more popular drinks of choice for brunch enthusiasts is the mimosa, those of us electing to avoid alcohol (or for whom champagne creates headaches) will be happy to enjoy the same bubbly, fizzy deliciousness of this drink, while avoiding the alcohol.Â
Now if only we can come up with a non-alcoholic, dairy free version of baileys and coffee. A girl can dream…Â
Serve this immediately to enjoy the fizziness.This spritzer can be made with any of your favorite juice or combination of juices.
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I just saw these on Against All Grain, a fantastic blog by a woman named Danielle who is truly, incredibly talented! She has made it her mission to make living free of grains not only manageable, but delicious as well! So while these little truffles are a bit more of an undertaking than the coconut, chocolate vegan bites which we make weekly here, they are certainly worth sharing!
Here’s a picture from her site of the end product, and you can link to her site here for the recipe!
Over the last four years, Â our family has switched from plastic to glass containers, gone from traditional household cleaners to all-natural, plant-based versions and are eating foods we had never heard of before. We kind of feel like a lot of these changes are steps back to the way things used to be; free of processing, harmful additives and “helpful” conveniences that many believe are the root of some more common health conditions, including auto-immune disorders, increased rates in food allergies and asthma, autism, ADHD and more.
And while some things have changed quite a bit for our little family, we still find ourselves craving some of the same old comfort foods. Like meatloaf.
I grew up on meatloaf; we had it once a week, and I was always a big fan. Â A perfectly warm, juicy slice of meatloaf with a sweet(ish) glaze for dinner that turned into a cold meatloaf sandwich the next day (if you were lucky enough to have any left over). Fast forward to my grown up, gluten-free, Paleo version and I still love it! My son is a fan too, which is always a good sign since he is sometimes a picky (8 year old) eater.
Since I’m avoiding grains, dairy and eggs, this updated meatloaf calls for an egg replacer and uses apples to help keep the meal moist, and add some healthy carbs to the dish. Â I also love to add a touch of Coconut Aminos to give this dish an ever-so-slight but delicious flavor twist.
Alongside our meatloaf, we love a warm Roasted Fig and Pistachio salad and grilled asparagus or lightly steamed carrots with ghee.  Feel free to play around with the spices to suit your tastes, and remember this pairs perfectly with our Paleo BBQ Sauce or Ketchup. Leftovers? Just like meatloaf of my past, this version makes a yummy cold sandwhich on top of gluten free bread, or wrapped in lettuce wrap as I prefer it.Â
Easy, healthy and delish. My 3 fave food requirements 🙂
Enjoy!
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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. Â 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!
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Image credit: Levi Brown
We’re eating foods that contain pesticides, herbicides and other chemicals. Our air is full of heavy metals, chemicals and toxins. Our meats contain steroids, antibiotic residue and herbicides from food ingested by the animal. Our water has prescription drug residues, harmful chemicals, herbicides and pesticides in it.
Because we live in a polluted world, our bodies are having to maintain balance in a situation they we’re not designed to handle. If you follow a typical American diet, your body is most likely in a state of inflammation and your over-worked immune system is constantly battling the invaders from the fried foods, fast foods, white flour, refined sugar, chemical sweeteners, etc. that you’re eating.
So if you’re looking for a sure-fire way to help soothe and calm your poor digestive system, this detox juice is an easy and tasty option. Â And continuing the series of juices that don’t require a juicer, this one is packed with ingredients that your blender can happily handle.
High-fiber root veggies and fruit keep things moving through the digestive tract, while ginger calms your stomach.
Enjoy!
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Note: to increase thickness to a smoothie consistency, add 1/2 cup Greek Yogurt or about 1 cup of ice and Dairy-free Milk of choice. Other great options are to add 1 banana or 1 whole avocado.
I’m a lemon addict; I use it in water every day, love iced tea with lemon, squeeze it on fish and veggies and am a big fan of the Master Cleanse. And growing up in a home heavily influenced by my Italian heritage, I was used to cooking everything with garlic – in fact, I couldn’t find many meals that I didn’t think a bit of garlic would enhance. So naturally I was devastated when I went in for my most recent food allergy testing and found out I was testing positive for allergies to both lemon and garlic. So, after an 8 week Candida cleanse diet, I’m ready to start reintegrating them into my diet to see if I have a positive response. So long as I don’t feel bad after testing them in my diet, I’ll be able to enjoy this tasty dressing again! And just in case you’re wondering, I will test them by introducing them over a 3 day period, trying small amounts of one each day, and then moving on to the other a few days later, and making sure I don’t have any reactions.Â
So, while I ease my way back into lemon and garlic, I’m hoping most of you are able to enjoy them and can revel in this delicious salad dressing adapted from  http://b-eingpaleofabulous.blogspot.com that is Paleo and gluten-free friendly.  It’s perfect for a light salad and adds a touch of an Italian flare to salads which many of you are missing when you cut out thick and creamy based dressings.Â
It stores for a couple of weeks so feel free to make it and keep in the cabinet for use on your salads, veggies, drizzled over a blackened fish and anywhere else you imagine a lemony-garlic-creamy flavor enhancement.
Enjoy!Â
Credit: http://b-eingpaleofabulous.blogspot.com
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For those of you who can tolerate nuts, this is a cashew based mock sour cream recipe that’s perfectly suited for gluten free, dairy free, vegan and Paleo diets. It has a hint of sourness and its perfect for dipping raw veggies in, as a topper to tacos, enchiladas, or anywhere that you would have used traditional sour cream.Â
Enjoy!
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0mg cholesterol 60mg sodium 8g carbohydrate (1g dietary fiber, 2g sugar) 5g protein
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.Â
1. Commit these to memory and live them daily:Â
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: Â garbage in = garbage out. You are what you eat, so make sure you’re eating nutrient dense, whole foods whenever possible!
Luckily there are plenty of options for you these days!Â
A friend passed this recipe along which she found on WholeFoodsMarket’s site; I haven’t yet tried it but am excited to give it a shot, so I’m getting it up on the site to have it ready when we test it out this weekend.Â
Enjoy!Â
Per serving (about 1/2 cup): 400 calories (290 from fat), 32g total fat, 2.5g saturated fat, 0mg cholesterol, 370mg sodium, 22g total carbohydrate (7g dietary fiber, 8g sugar), 14g protein Ingredients
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Serve this tasty nut- and seed-based salad on its own, or spread onto wraps or nori with assorted veggies.
Note: photo and recipe originally submitted on Whole Foods’s site. Click here for recipe.