“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.

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For those of you following a gluten free and paleo diet, the occasional comfort food meal is encouraged, so long as you stick to the healthy Paleo guidelines. So when I saw this post on Cavegirl Cuisine’s site for a gluten free, paleo eggplant recipe, I had to share it. Our version is slightly modified, but you can see her original version here

What I love about this recipe is the almond meal which helps the eggplant maintain a crunchy, fried, aspect to it, even though it’s baked.  So you can enjoy this guilt-free, delish version of a formerly unhealthy meal! 

Paleo “Fried” Eggplant Marinara (on a bed of greens)

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 30 minutes

Yield: 4 servings

Paleo “Fried” Eggplant Marinara (on a bed of greens)

Ingredients

  • 1 medium eggplant
  • 2 cups almond meal
  • 1 cup marinara sauce or fresh diced tomatoes
  • 2 eggs
  • 4 cups of greens (I used arugula)
  • 1T macadamia nut oil

Instructions

  1. Preheat oven to 400 degrees.
  2. Line two cookie sheets with parchment paper.
  3. Peel eggplant and slice into 1/4 inch rounds.
  4. Whisk eggs in a medium bowl.
  5. Place almond meal in another bowl.
  6. Dredge each eggplant round in the eggs and then coat with the almond meal on each side.
  7. Place on the parchment paper
  8. Repeat for all of the eggplant.
  9. Drizzle or mist the oil over the coated rounds.
  10. Salt and pepper lightly.
  11. Cook for 30 minutes.
  12. In the meantime, place a cup of greens on each plate.
  13. Divide the cooked eggplant among the plates.
  14. Put a 1/4 cup of marinara sauce or fresh tomatoes over the top of each serving. Enjoy!
http://inspiredeats.net/paleo-fried-eggplant-marinara-on-a-bed-of-greens/


Ahh, the juicy, sticky, chewy goodness of fruit rollups brings back memories of  childhood –  twisting and pulling it from my teeth after making all sorts of weird shapes with it. Now that I think about it, I’m not sure how it got that pliable quality, and its probably best I dont know!

But, since I’m living Paleo, and trying to keep my son on the Paleo track too, they aren’t something I let him enjoy. So, when I found this recipe I was excited to give it a shot for him, and excited at how simple and clever the idea is!  They take a bit of time to bake, so you’ll have to plan ahead for a time when you’ll be around for a couple hours to let them bake, but they stay good for a couple weeks so go ahead and make a big batch and keep slipping them in your kids lunch boxes and feel good about it!

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Gluten free, dairy free and packed with flavor, almond flour scones!

These amazingly delicious dark chocolate scones are a hit with our non gluten-free friends as well, so you can feel confident serving these yummy little morsels of goodness 🙂

They’re easy to prepare and aren’t overly sweet; using agave nectar and organic dark chocolate chunks, these scones are low glycemic and still pack a yummy little chocolate punch! Appropriate for breakfast or desert so go ahead and indulge; your family and friends will love you for these! Since they’re low glycemic I don’t mind giving this  to our son for dessert, though I don’t make a habit out of it – always striving for balance, right?

Gluten-free chocolate chip scones

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 16 scones

Gluten-free chocolate chip scones

Ingredients

  • 2 ½ cups blanched almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup coarsely divided dark chocolate chips (70% cocoa)
  • 2 eggs
  • ½ cup agave nectar
  • ½ cup grapeseed oil

Instructions

  1. In a large bowl, combine almond flour, baking soda and sea salt
  2. In a smaller bowl, combine egg, grapeseed oil and agave
  3. Mix wet ingredients into dry
  4. Once blended, add chocolate chunks
  5. drop ¼ cup round dough onto greased cookie sheet
  6. Bake at 350° for 10-15 minutes
  7. Let cool for approximately 30 minutes
  8. Serve and enjoy!
http://inspiredeats.net/glutenfreescones/

As many of you know, The First Lady, Michelle Obama, has been a staunch advocate for better health conditions in our schools and homes in an  effort to help reverse the epidemic of childhood obesity we are facing today in America. She spearheaded the creation of the Let’s Move National Movement:

“The physical and emotional health of an entire generation and the economic health and security of our nation is at stake.”

– First Lady Michelle Obama at the Let’s Move! launch on February 9, 2010


Michelle Obama has also publicly announced that she uses many of their own fresh frits and vegetables for preparing meals in the White House which she and her staff source from their own garden on the grounds.
While many of us have the ability (and luxury_ of planting our own gardens too, there are sadly many communities across the country which have few (and sometimes no) places to purchase groceries, much less fresh fruits and vegetables. Many members of these communities also struggle to be able to afford to plant and maintain their own gardens (if they even have the space to do so). These neighborhoods are known as ‘food deserts’, and in recent years, as economic difficulties caused grocery stores to shut their doors or consolidate locations, they are becoming more and more common. As Americans struggle to find work, many are forced to turn to inexpensive fast food to feed their families. Eliminating these food deserts and making sure parents in every part of the country have access to fresh produce and healthy choices is a primary goal of Let’s Move.
Below is an image from a recent event where Mrs. Obama highlights steps some mayors have taken to make healthy choices more available, from planting community gardens and bringing in fresh produce trucks, to easing the way for grocery chains to open in food deserts with zoning and permitting assistance, tax incentives and proactively seeking out grocery stores to serve as anchors in new development areas.

I’m personally very excited for the idea that local communities can have access to fresh fruits and vegetables, and I’m encouraged by the Let’s Move movement. You can join your local chapter by visiting the site here and see how you can help your local area to offer more access to fresh fruits and vegetables for needy communities, and to encourage our children to embrace movement vs stagnancy.

So, in keeping with this theme of the White House’s healthy focus, I thought I would share with you a recent video clip from the Today Show where Matt Lauer interviews Cris Comerford, the White House Executive Chef, as she prepares a delicious and healthy Chopped green salad (recipe below). Click here to watch the video, and see below for the Chopped Salad recipe.

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