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
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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 🙂

 

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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”

 

 

 

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4Apr

Gluten-free Plantain Wraps With Tangy Black Bean Spread (GF, DF,)

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Dairy Free Dairy Free Recipes Gluten Free Gluten Free Recipes Low glycemic Recipes Vegan
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While working on the recipe section tonight I was compiling some kid-friendly, gluten free lunch ideas and I ran across this one I had saved from the Washington Post some time ago. It’s a great option for a cold lunch and the plantains make for a delish and healthy addition with the black beans. Plantains have a heart healthy combo of nutrients, including vitamin B6, vitamin C, potassium and fiber. They also contain resistant starch, which acts as a prebiotic, selectively nourishing the “good gut” bacteria that line the intestinal tract and protect against food borne illness. Yummy and good for us- yay! 🙂

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26Mar

How to help fight Genetically Modified Foods

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts GM Foods Inspiration Uncategorized What's Trending
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“It’s up to you”. That’s how the powerful film, the Future of Food ends. One powerful statement about the right to know what’s in our food.

With the rate of  allergies, autism, ADHD and asthma on the rise, earning these conditions the nickname “the 4 As”, and with heart attacks, cancer and immune diseases continuing to escalate, many Americans are growing more and more weary of what we’re eating, and how our food supply is affecting our health. Inspired Eats is about finding healthy alternatives to food-based allergens, however, along the way I’ve discovered a growing community of concerned citizens who are fighting a long and difficult battle of ensuring Americans are aware of what we’re eating.

(more…)

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20Feb

Gluten-free Chicken Tenders

Posted by: Jennifer Mansfield Categories: 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
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These tasty gluten and grain free chicken tenders came from a recipe I found on Marksdailyapple and are super easy to make.

They’re a great alternative for kids, and perfect to use atop a salad when you’re craving a bit of a salty/crunchy treat. Plus they’re perfect to pair with an asian-inspired or spicy-fruit dipping sauce (think mango chutney) if you want to serve them as an appetizer instead!

Enjoy 🙂

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3Jan

New Years Resolutions

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Inspiration
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To be honest, I’m not a fan. I’ve never really cared for the idea that there’s so much pressure around a new year, as though this is your chance to finally get something right. Maybe its a vow to eat better, lose weight, take some classes you’ve been putting off… whatever the resolution is, it signifies that there’s something about your life that you’re not happy with. Something that you want to change, to improve, or perhaps to remove. Don’t get me wrong, I’m fine with striving for better health, improved lifestyles and quality of life, and overall general well being. So the general idea of improving your life is fine with me; it’s the idea that you need to make a resolution to make those changes that bothers me.

I have always felt like a resolution is simply setting yourself up for failure, especially when its such an extreme change of lifestyle that you’re pursuing, which most often is the case. Lose weight, give up carbs, stop drinking, stop smoking. These are all major lifestyle changes that require more than just a date to come around for you to be able to make it on your own.

Today on Facebook I saw a post by Jillian Michaels who writes:

So they say the first 12 days of your new year determine how the rest of your year will play out… so, on that note how has it been going so far?

In other words, if you are like the many Americans that are trying to make a change this January 1, according to Jillian Michaels, you have 12 days to commit to your resolution or you’re likely to fail. Have you spent the first 3 days following your resolved new plan? Or did you find it a lot harder to commit to than you imagined? I’m here to tell you that you can absolutely accomplish anything you put your mind to, but it might be a task that requires help, support from peers and/or a trained professional to get there.

So my comment to you is don’t worry that if you don’t succeed from Jan 1-12, then you wont succeed this year. You can absolutely make the change you wish to make; I just encourage you to research your resolution. Find support groups (online or in person), read blogs and other message boards of people fighting the same fight as you, and embrace any help you can find to stay on target. Making a lifestyle change is sometimes better when approached in baby steps, though others prefer the “rip the bandaid off” approach and dive right in. Whatever you find to be the best method for you is not important; what is, is that you recognize there is something about you that you wish to improve, and you’re setting your sights on that change. Congratulations for taking the first step, and I wish you all the best on your journey!

In good health and happiness, cheers to 2012!

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21Dec

Why to go Gluten-free

Posted by: Jennifer Mansfield Categories: Blog posts Daily Posts Gluten Free Inspiration
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HERE’S A PASSAGE FROM A SITE THAT I FREQUENT DEVELOPED BY A DOCTOR IN HOUSTON, TEXAS CALLED THE GLUTEN FREE SOCIETY. I ESPECIALLY LIKE HIS REASON FOR DEVELOPING THE SOCIETY:

THE ORIGIN OF OUR DEDICATION TO THE GLUTEN FREE COMMUNITY…

Little Michael was only seven years old when his mother took him to see Dr. Osborne. You see, he was diagnosed with a debilitating disease called juvenile rheumatoid arthritis. Michael’s case was so bad that doctors didn’t know if he would make it. Because of this, the Make-A-Wish Foundation actually stepped in and granted Michael and his family a wish (A trip to the Galapagos Islands).

Michael’s condition racked his body with headaches, muscle pain, joint pain, indigestion, and stomach pain. He had been suffering since his introduction to normal foods at 20 months of age. He was in and out of the hospital so frequently that he had to have a permanent stent placed in his arm so that when he was hospitalized, it would be easier to give him an IV.

Imagine going through years of hospital trips, doctors visits, and horrible pain all before you reach the age of 10. This was Michael’s story until his mother brought him into Dr. Osborne’s office. After an extensive exam and laboratory testing, Micheal was diagnosed with non-celiac gluten sensitivity. That was in 2005.

Today, Michael is gluten-free and very much alive. He no longer has a plastic stent in his arm. He is growing normally. He doesn’t need to take as many medications to treat his symptoms. He is active in band, and he has a new lease on life.

Michael is alive today because he is gluten-free. Does this sound like a diet trend?

Read more here.

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