Clean Cauliflower Pizza Crust Recipe

As a fellow clean eater and a human, I get cravings for foods that shouldn't necessarily enter my home. As I was walking around the grocery, I saw a fresh "bake at home" pizza sitting in the display. I immediately started wishing I could take it home and pop it into my oven. I made a better choice though, I decided to make my own version - clean, gluten-free and considered paleo-friendly if you are into that. Here is the recipe:

Clean Cauliflower Pizza Crust

Ingredients:

1 small-medium head of cauliflower or 3 cups of cauliflower florets, stems removed. 

1/4 tsp kosher salt

1/2 tsp dried basil (additionally crushed between your fingers)

1/2 tsp dried oregano (additionally crushed between your fingers)

1/2 tsp garlic powder

1/4 tsp red pepper flakes

1/4 cup organic, shredded mozzarella cheese

1/4 cup organic, shredded Parmesan cheese

1 egg

Instructions:

1. Wash and dry your cauliflower. Pat dry to remove any additional liquid. Cut the cauliflower into florets (the top part) and remove the majority of the stem.

2. Pulse in a food processor for approximately 30 seconds until you create something resembling cauliflower snow. This will serve as your "flour" for the recipe. It should yield from 2-3 cups of "snow."

3. Place the cauliflower in a microwave safe bowl, cover with plastic wrap and microwave for 4 minutes.

4. Preheat oven to 450 degrees F. If you are using a pizza stone, place the stone in the oven so that it can heat to temperature before you will put your crust on it. 

5. Once your cauliflower has cooled (it will be a few minutes), place it in a tea towel and wring it out to remove excess water. Watch out - there will be a lot of water! You will want to do this over the sink!

6. In a bowl, combine cauliflower, spices, and cheese. Add egg and combine to a "dough ball" using your hands.

7. Place dough onto a piece of parchment paper sprayed with olive oil. Begin forming the dough into a round pizza shape. Dough should be approximately 1/2 inch thick with no thin spots or overly thick spots.

8. Take parchment paper and dough and move to pizza stone or pizza pan. Bake in oven for approximately 8-10 minutes until cauliflower is a light golden brown.

9. Remove pan and crust from oven and add any toppings you would like to put on it - sauce, cheese, meat, veggies, etc. (we used a clean soppresatta).  

10. Once you have put your toppings on your pizza, bake it in the oven for about 5-7 more minutes until cheese begins to bubble.

11. Let pizza sit for 3-4 minutes to cool. Cut with pizza wheel and enjoy!

Source: heandsheeatclean 

Quinoa Mac & Cheese Supercharged!

Do your kids love mac and cheese? If so, they are going to love this quinoa mac and cheese recipe!  I love this newsletter I get from Momables.com thought I'd share!!

I'm sure you've been hearing a lot about quinoa lately, but have honestly been a little intimidated to try it. “How do I cook it? What do I make with it? Will my family like it?” These are all questions that swirled around your head before you finally decided to give it a try. With all of its wonderful health benefits, You just can't  wait any longer! Did you know that quinoa (pronounced “kin-wah”) is a:

1. complete protein
2. high in iron and fiber
3. naturally gluten-free
4. source of calcium (though not large, it’s great for vegans and those who are lactose-intolerant)
5. great alternative to riceand pasta
6. and pretty easy to cook, that is if you know how to boil water? Directions are right on the bag!

And what better recipe to start with than a mac and cheese-style dish!?! I mean, who doesn’t love the cheesy deliciousness of mac and cheese? My kids and husband could seriously eat it every day, but I can’t help but cringe at what can be found in the standard boxed variety: artificial colors and flavors, preservatives, sodium and who knows what else.

The organic and homemade versions are certainly much better, but that’s still a lot of pasta. So having a healthy alternative is just icing on the cake. This version is not only packed with protein, it gets its gorgeous coloring from carrots of all things! How’s that for nutritious?

This mac and cheese alternative is the perfect side to go along with just about any dish. It’s easy to make, healthy, tasty and adult AND kid-friendly. Plus, the leftovers make for a great school lunch the day after. Simply heat up the leftovers and pack them in a preheated thermos. They’ll still be warm come lunchtime!

Quinoa Mac & Cheese Supercharged!

 

Author:MOMables.com

Serves: 6-8

Ingredients

• 3 medium carrots, diced
• ¼ cup milk
• 2 teaspoons Dijon mustard
• ¼ teaspoon salt
• 4 cups cooked quinoa (about 1.5 cups uncooked quinoa)
• 1 cup shredded cheddar cheese + extra for topping (optional)

Instructions

1. Preheat oven to 375F.
2. Peel and wash carrots, chop, and steam for 12-15 minutes or until tender (you can also steam them in the microwave).
3. Place cooked carrots, milk, Dijon mustard, and salt inside a blender. Puree until smooth and creamy. Add a little more milk if needed (carrot size can vary) but texture should be smooth, not liquid.
4. In a large bowl, mix quinoa, cheese, and carrot puree until combined. Transfer into a medium, baking dish.
5. Bake 20 minutes, until bubbly. If desired, top with additional shredded cheese and serve immediately.

Clean Savory Pie Crust

Wait... what?!? I can eat pie when I eat clean? Well, of course - as long as the ingredients are clean and they get you closer to your goals! Why not?

This pie crust is perhaps one of the easiest recipes - it just takes a food processor or a blender, a surface to roll out it on, a pie dish and an oven. The recipe isn't your typical sweet, graham cracker crust - it's more savory and tastes like a pastry-type crust. We recommend our Clean Savory Pie Crust for dishes such as quiches, meat pies and side dishes - skip it for your favorite desserts. Don't forget! This recipe is gluten-free too!

Gluten-Free Clean Savory Pie Crust

Ingredients:
1 1/4 cups gluten-free oat flour
1/2 cup almond meal
1/2 cup gluten-free quick cook oats
1 tsp Stevia in the Raw
1/2 tsp baking powder
1/4 tsp sea salt
----
1/2 cup unsweetened original almond milk
1 egg yolk
1 Tbsp safflower oil
1 Tbsp apple cider vinegar

Directions:

1. Preheat oven to 375 degrees Fahrenheit.

2. Combine dry ingredients in a food processor and pulse to blend and break up oatmeal approximately 30 seconds.

3. In a separate bowl, whisk almond milk, egg yolk, safflower oil and apple cider vinegar to a froth.

4. Combine dry and wet ingredients in the food processor and pulse to blend for approximately 45 to 60 seconds.

5. Remove blade from food processor bowl and refrigerate dough for 45-60 minutes, enough time to chill and for the dough to thicken.

6. Flour a large surface with oat flour. Remove dough from bowl and knead into a ball. Begin to flatten the dough out to 1/2" thickness.

7. Place dough in a pie dish, ensuring that it spreads evenly on the bottom and up the sides of the dish. Use your thumb to create "wavy" sides if you wish.

8. Bake in oven for 20 minutes until crust is golden brown.

9. Allow crust to cool for 20-30 minutes before adding filling.

Makes 8 servings.

Approximate Metrics per Serving:

Calories: 161

Carbohydrates: 18g

Protein: 6g

Fat: 8g

PALEO VS GLUTEN FREE......Trends or a lifestyle?

Here's the bottom line on trends: I don't know which diet is going to work better for your body. And if you're just trying to be trendy, maybe you should talk toa nutritionist and/or therapist about what your body and mind need, rather than simply grabbing onto the latest thing miley cyrus tweeted. 

There is nothing wrong with choosing an alternative way of eating, and if your'e going for a lifestyle change for the better, these two diets (vegan and paleo) are certainly not bad. Some would argue they are two of the healthiest ways to eat, in fact. How to decide which way to go? Veganism has that whole "we don't hurt animals" thing going for it, which is quite adorable. Yet the Paleo people are all, like, "it's evolution,dummies." I'm just trying to figure out how to be gluten free without losing my ever loving mind, so i'm going to have to put these other decisions on ice. 

Oh, and that whole Crossfit something is just bonkers. Don't even think about it. It's like fifth-grade gym class for adults who have been honing their competitive dodgeball skills for thirty years. You're going to get hurt, and it's probably not even gluten free ahahhahaha jkkkk

Almond Coconut Bars

Thank god for honey! It's one of the approved sweet things a paleo person can eat (in moderation), so you should thow that all over your treats. Although I'm pretty confident the men and women of the Paleolithic era did not enjoy these bars after their workout, you can!

Prep time: 10 minutes Cook time: 20 minutes

Makes: 8 bars

Ingredients

1 cup almonds, chopped or slivered

1/2 cup coconut flakes 

1/4 cup almond butter

1/4 cup organic honey

1. Preheat oven to 400F degrees. 

2. In a medium bowl, combine the ingredients and mix until completely moistened. Pour the mixture into a wax paper-lined 6 -by-6 inch square pan. Using another piece of wax paper, flatten the mixture to a thickness of 1/2 inch. Remove the top layer of wax paper when mixture is evenly distributed in pan.

3. Bake for 20 minutes. Remove from oven and allow to cool for at least 20 minutes before slicing into 8 bars. 

Source: Gluten is my Bitch by April Peveteaux

Versatile Quinoa Salad

Let's face it Quinoa is your new best friend if you're gluten free or vegan. If you have this salad-like dish in your back pocket, you will never be hungry, and you will always feel superior for knowing how to make quinoa a dozen different ways. 

Although I like to go with Kale, lentils, and shallot, you can add whatever you like to the mix. Corn, red onion, and quinoa are totally delicious, as is broccoli and quinoa with a lemon dressing. Here's a family's go-to quinoa salad; please make it your own. 

Prep time: 15 minutes Cook time: 20 minutes

Makes: 10 servings

Ingredients

For the quinoa:

1 cup quinoa

2 tablespoons olive oil

1 shallot, chopped

1 garlic lcove, minced

1 head kale, deveined and roughly chopped

2 cups cooked lentils

Salt

Freshly ground black pepper

For the Dressing:

2 tablespoons wheat-free tamari

1 tablespoon sesame oil

4 tablespoons orange juice

1 tablespoon rice wine vinegar

Garlic clove, smashed, skin discarded

Salt

Freshly ground black pepper

3 green onions, finally chopped

1. Bring 1 1/2 cups of water to a boil in a medium saucepan. Add the quinoa and cook, covered, over low heat for 10 to 15 mnutes, or until the water has been absorbed. set aside. 

2. in a medium sacepan over medium heat, heat the olive oil. Add the shallot and garlic and saute until translucent. Add the kale and cook until tender, about 3 minutes. 

3. Add the quinoa and lentils to the skillet and heat thoroughly. Remove from the heat and season with salt and pepper to taste. 

4.Make the dressing: In a cruet or mason jar with a lid, combine the dressing ingredients and shake well. season with salt and pepper to taste.

5. Transfer the quinoa mixture to a serving bowl and top with green onions and dressing. 

source: Gluten is my bitch by April peveteaux

7 Health Benefits of Oatmeal

7 Health Benefits of Oatmeal

Nothing starts the day off better than a big bowl of warm oatmeal. This traditional breakfast dish has many benefits, particularly for the heart, that make it a smart choice. Not convinced? Still favoring your sugary cereals? Here are seven reasons why oatmeal should be part of your normal diet.

1. Lowers Cholesterol  

Oatmeal contains a special strand of fiber called beta-glucan that studies have shown reduces levels of bad cholesterol—and as high cholesterol is a major risk factor associated with heart disease and strokes, a daily bowl of oatmeal could be a life saver! A daily dose of three grams of fiber, the amount found in one bowl of oatmeal, can lower cholesterol by up to 23 percent and reduce the risk of heat disease by almost half.

2. Boosts Immune System 

Oatmeal’s beta-gluten fiber does more than protect your heart. Beta-gluten can also amp up our immune systems and help fight bacterial infections by helping non-specific immune cells called neutrophils (our body’s first line of defense against pathogens) quickly locate and heal infected tissues.

 

3. Special Antioxidants for Heart Protection 

Oatmeal not only lowers bad cholesterol but protects good cholesterol! Oatmeal contains special antioxidants called avenanthramides that prevent free radicals from attacking good cholesterol, which also helps reduce the risk of cardiovascular disease.

4. Stabilizes Blood Sugar 

Because oatmeal is so rich in fiber, eating it in the morning will help stabilize your blood sugar throughout the day and prevent those mid-morning or mid-afternoon “crashes” that results from eating refined sugars and carbs. 

5. Lowers Risk of Diabetes 

Speaking of blood sugar, eating oatmeal can also help reduce the risk of developing type 2 diabetes. Oatmeal contains high amounts of magnesium, which help the body to properly use glucose and secrete insulin. An eight-year trial showed a 19 percent decrease in type 2 diabetes risk in women with a magnesium-rich diet and a 31 percent risk decrease in women who regularly ate whole grains. Like to enjoy your oatmeal with milk? Eating low-fat dairy products reduces the risk of diabetes by 13 percent.

 

6. Prevents Breast Cancer 

Studies have shown that a diet rich in fiber can protect against breast cancer, particularly if the fiber comes from whole grains. A UK Women’s Cohort Study found that pre-menopausal women who ate fiber from whole grains had a 41 percent less risk of developing breast cancer, while fiber sourced from fruit only offer a 29 percent reduction rate.

7. Gluten-Friendly 

Although oatmeal contains a small amount of gluten, studies have shown that oatmeal is well tolerated by both adults and children with celiac disease.

Roasted Vegetables with Balsamic Vinegar

Roasted Vegetables with Balsamic Vinegar

Ingredients

• 1 lbs asparagus spears, ends trimmed, washed, and dried
• 2 large carrots (or 5 medium), peeled, cut to the approximate size of asparagus
• 1 pd small red potatoes, washed and quartered (about 1" in size")
• 1-1/2 Tbl olive oil
• 1 Tbl balsamic vinegar (good quality)
• salt and pepper

Instructions

Preheat oven to 450 F

Place the vegetables and olive oil in a gallon reclosable bag. Turn the bag to coat evenly.

Pour the contents of the bag out onto a flat baking sheet.

Season with salt and pepper

Roast for 10-15 minutes or until tender - all vegetables, especially the spears, should still retain some crispness and not be soggy.

Remove from oven and place on the serving platter.

Sprinkle with balsamic vinegar.

Serve warm or cold - great either way.

You can also grill these in a pan on your grill or spear them on metal skewers and roast them directly.

My Gluten Free Life...Thyroid disease style

Going Gluten free is pretty much a Fad diet in some people's eyes lately. What these people don't know is how bad gluten is just in general for everyone! But that's another post. 

My going gluten free was due to Healing my Hashi's Disease (Thryoiditis). Article after article from dr's linking gluten to autoimmune disease was just too overwhelming to ignore. http://chriskresser.com/the-gluten-thyroid-connection . I got a lot of info from a couple sites like http://outsmartdisease.com/ , http://www.glutenfreesociety.org/ , http://www.naturalendocrinesolutions.com/ , and many more on FB.
I downloaded http://www.glutenfreehealthsolution.com/ by Dr. Peter Osborne and http://thyroiddietcoach.com/ from Magdalena Wszelaki who healed her thyroid completely.
All the info was overwhelming, but after trial and error I feel 1000% better.

So what is Gluten exactly?
Gluten is a protein found in grains. The most common grains are: wheat,barley,rye,and oats. These grains are used to make a variety of staple foods in our diet.

What are some symptoms of Gluten Sensitivity? 

• Bone pain                                                          Chronic UTI's
• Chronic muscle pain                                         Respiratory Infections
• Diagnosed with RA,lupus,arthritis,                    Asthma
• Fibromyalgia                                                     Any Yeast infections
• Joint pains                                                         Can't lose weight
• Muscle Spasms                                                 Infertility
• Diabetes                                                             PMS
• Sleep issues                                                       PCOS
• Endometriosis                                                    Thyroid disease
• Fatigue                                                                Dermatitis 
• Miscarriage                                                        Eczema
• Hypoglycemia                                                    Fever Blisters
• Psoriasis                                                            Skin rash
• Vitiligo                                                                Autoimmune Hepatitis
• Elevated Liver enzymes                                      Gall bladder problems
• Lymphoma                                                         Fatty liver
• Platelet disorders

Here's a list of some of the most commonly eaten gluten containing food items:

• Baking flours                                              Crackers
• Beer                                                             Donuts
• Bread                                                           Fried Foods (chicken,onion rings, french fries)
• Cake                                                            Kolaches
• Cereal                                                          Lasagna
• Cookies                                                       Spaghetti

Gluten can also be found in less obvious places like processed foods. Soy sauce, gravies, soups, and modified starch are some examples.
I'd have to do another huge post on all the potentials that have gluten. there is just too many to list. So let's move on to the diet.

Going Gluten free can be a challenging task. Some can go cold turkey and others need to transition eliminating it.
STEP 1 - Cut out all breads, pastas and cereals. Do not eat anything that obviously contains gluten, but don't sweat the small stuff at first. As you adapt to avoid eating these make a habit of reading labels.
STEP 2 - Start reading food labels on everything in your pantry and refrigerator. The more you practice reading labels, the easier it gets. I'd follow these rules:

1. One if you cannot pronounce the term without a biochemistry degree, it is not real food and isn't healthy. Don't eat it. 
2. If a label has more than 5 ingredients, it's probably not good for you.

STEP 3 - "Failing to plan is planning to fail." Now that you are well on your way to a gluten free diet, it is recommended you create your emergency back up plan. For example like family gatherings, party's, outings, traveling, and holidays. Create a list of easy to eat and carry foods. Like baggies of nuts, almonds, dried fruits, jerky, etc. For work or in the car get in the habit of taking a small cooler with you to hold items like, fruits, veggies, left overs, water, yogurt, etc.

Ok so with all that here are some key points I stick with along with Gluten free for Thyroid health.

1. Get enough Vitamin D - Very often people with thyroid issues have severely low vitamin D levels. It's a hormone and tightly connected to your thyroid hormones. You can't overdose on Vitamin D. 
2. Goitrous Food - Goiter is a substance that slows down your thyroid. If you have Hypothyroidism; limit them. 

Highly Goitrous (hyper: good to eat, hypo: no more than one serving per week)	Somewhat Goitrous (hyper: good to eat hypo: no more than 3-4 servings per week)
• bok choy	• bamboo shoots
• broccoli	• millet
• Brussels’ sprouts	• peaches
• cabbage	• peanuts
• cauliflower	• pears
• kale	• pine nuts
• kohlrabi	• radishes
• mustard	• spinach
• mustard greens	• strawberries
• radishes	• sweet potatoes
• rutabagas
• soy *
• soy milk *
• soybean oil *
• soy lecithin * (often used as a filler in vegetarian food)
• tofu *

* soy elevates estrogen, advised to avoid it all together for both hypo and hyper.

Here is the good news for people with hypothyroidism, though! Goitrous food loses its potency when cooked, steamed, grilled or fermented. It’s best to limit them nevertheless to 2-4 servings per week until you feel better.

3. Add Fermented Food-Fermented food greatly improves your digestion and a healthy gut is critical in your thyroids health. 

4. Get enough Iron - 60% of people with thyroid conditions are iron deficient. Be generous with foods like beef, chicken, fish, clams, eggs as well as spinach, and lentils.
5. Avoid Soy - Soy is just not good for us anymore. All thyroid people need to avoid it at all costs. And it's in everything. It elevates the estrogen levels. Avoid tofu, soy milk, soy lecithin and soy oil.

I personally don't substitute for gluten free foods. They usually have nothing but chemicals and soy lecithin. So I avoid them. I eat whole foods. Yes I'll cheat once in a while. But If I do too much I will feel like crap for days. I'm a creature of habit and eat the same all the time.

Here's an example of my days. I mix them up, but it's pretty much the basics. 

Breakfast: is usually eggs and veggies. Turkey bacon, gluten free oats, cottage cheese, fruit, or shakeology.
Snacks: carrots, fruit, natural peanut butter, hummus, boiled eggs and cheese sticks.
Lunch: tuna salad, chicken salad, quinoa, etc.
Dinner: Fish, chicken, steak, pork, ground turkey, organic brown rice, veggies, etc.

Flavor Tip: I use a lot of seasonings. Try to avoid salt and substitute for sea salt. Mrs. Dash is a great no salt added alternative.

Here are some examples of my meals. 

Quinoa Omelette Breakfast Cups

These Quinoa Omelette Cups are an awesome Breakfast or snack recipe. This recipe is extremely lean, loaded with fiber, contains quinoa and lean protein. To me it is perfect!

Note - If you are meat eater feel free to add in some chicken or turkey to this recipe if you wish. Also, feel free to shake up the vegetables. I literally used what was in my refrigerator. Other veggies I would add to this if I would have had them on hand would have been:

• Mushrooms
• Spinach
• Broccoli

Enjoy this awesome breakfast recipe! 

This recipe is clean, gluten free, high fiber, lean, grain free, easy, different and extremely delicious.

 

 

Quinoa Omelette Breakfast Cups

Prep time: 10 Minutes – Cook time: 40 Minutes– Total time: 50 Minutes.
Yield: 24 Mini Cups or 12 Regular Cups (+ 1 Ramekin)

Ingredients:

• 2 Cups Cooked and Cooled Quinoa
• 1 Cup Egg Whites
• 2 Whole Eggs
• 2 Cups Diced Veggies (*see my list below)
• 1/2 Cup Daiya Vegan Cheese
• 1 Tbsp Frank’s Red Hot Sauce
• 1/4 Tsp Garlic Salt
• Salt and Pepper (if desired)

Veggie List:

• 1 Cup Mixed Bell Peppers
• 1/4 Cup Onion
• 1/2 Avocado
• 1/2 Cup Cauliflower

Directions:

1. Pre-heat your oven to 350 F.
2. Place eggs and egg whites in a bowl and whisk until blended.
3. Stir in veggies, spices, cheese and quinoa (all other ingredients).
4. Spray your muffin tin with a healthy, non-stick cooking spray.
5. Scoop quinoa omelette mixture evenly into muffin tins.
6. Place in the oven and bake for 40 minutes.
7. I had left-over mixture so I took a ramekin, filled it up with the rest and baked it alongside the muffins. It was the perfect breakfast to reheat for the next day.
8. Remove from oven and let completely cool in muffin tin.
9. Using a knife release the edges of the omelette cups and remove.
10. Serve and enjoy!      

Quick dinner tip

Quick dinner tip:

Nothing fancy tonight, but something quick and easy if you have leftovers. 
Stuffed bell peppers are a fun way to get that extra veggie in. Tonight I had shredded chicken, lentils, and some mushrooms to use. Tossed them all together baked in oven for 30 minutes and dinner. 

Lunch Idea

Lunch was perfect. Perfect combo of freshness & crunchiness. Packed with protein(pouch of tuna), greens, good fats(pecans). No dressing just mustard and herb spices in tuna nom nom nom 

Going Gluten Free....What will it be Like???

Would you like to hear more on the realities of going gluten-free.  How does one do it successfully?  After a bit of thought, here are some of my ideas.  They work for me and my family, but everyone is unique so I make no guarantees.  For example, my husband will follow me down every nutritional path I take and just eat the things he misses when he is out or at lunch during his work week.  I KNOW that not everybody’s spouses take to change so readily, so I wish you good luck with your families.  :)

• Stop Snacking!  Seriously, that is where the bulk of glutenous foods are found (bread, chips, cookies, crackers, brownies, cake, etc).  It may sound crazy, but I challenge you to give up a snack or two a day until you basically don’t need them anymore.  How?  Make sure that your breakfast and lunch are VERY nutrient dense.  Focus on a quality protein, some fat like butter or coconut oil, and ample veggies.  This would mean eating a breakfast of eggs fried in butter with fried peppers and zucchini on the side,  a lunchtime salad with canned salmon on top or a hearty stew made with lots of veggies and beef or chicken. Snacks are apple or carrots something easy, because all this cooking can be much sometimes.The kitchen is closed (because seriously, all this cooking is a decent amount of work!)  :)  Sometimes I will have a small snack before bed like a cup of organic tea or a handful of almonds.  PS – This change was a LONG time in coming. When I was first married I would make brownies most weekends and keep refrigerated cookie dough on hand so that I could pop a couple of cookies in the oven on a weeknight. My husband was called the cookie monster hahah.  I understand change is daunting!

• Figure out new food “vehicles.”  Did you know that tuna, salmon, and egg salad are all awesome served on slices of cucumber, in mini-sweet peppers, or wrapped in romaine lettuce?  “Cauliflower rice” is a great base for curries and Chinese inspired dishes, while zucchini and spaghetti squash make very tasty “pastas” for a Bolognese sauce or favorite meatball dish.  Sandwiches are a no-go.  Instead, look to make wraps of lunch meat and cheese with pickles, cucumbers, avocado, and a bit of mustard.  To be honest, it takes some time to build a new repertoire of easy-to-turn-to meal ideas.  Be patient with yourself.  I have done this for over a year and it is only finally becoming second nature.

• Tap into the reality of what gluten does to you.  For those of you currently battling Hashimoto’s, think about your symptoms.  Do you want them to continue?  Once I truly understood how destructive gluten could be, it was much easier for me to give it up.  I don’t give brownies, cookies, cake, or bread a second thought now.  It is NOT negotiable.  No thanks for extreme fatigue, weight gain, hair loss, depression, or any of the rest of it.  I will skip eating it.  And, if I am hormonal I will eat chocolate.  :)  I saw someone recommend Trader Joe’s dark chocolate covered almonds with sea salt and turbinado sugar.  Awesome. I will need to grab these. 

• Don’t buy gluten-free products.  They encourage your love for those items and make it hard to say no to the real versions.  They are ridiculously expensive.  Often, they are pretty bad for your body.  I know it sounds crazy, but I don’t think they do anyone any favors.  Except on your birthday.  Yes, have a gluten-free piece of cake and enjoy.  

“People who eliminate wheat will often turn to gluten-free foods. In fact, most doctors who diagnose patients with Celiac Disease will say, “Go eat gluten-free foods.” What they’re telling their patients to do is seek out foods that are not made with wheat gluten but are instead made with corn starch, potato starch, rice starch, brown rice starch or tapioca starch. Well, the only foods that raise blood sugar MORE than whole wheat are corn starch, rice starch, potato starch, and tapioca starch. These are flagrant, rapidly digested carbohydrates when they’re in the powdered form as presented in gluten-free foods.

It’s not uncommon for someone to go on a gluten-free diet and find that their diarrhea and cramps are now gone. Only now, they’re diabetic and fat. While those foods don’t trigger the immune phenomena, they trigger the carbohydrate phenomena worse than table sugar. So “gluten-free, multi-grain bread” sounds for all the world like a great thing. Well, it’s terrible for you.”

We are in an environment that is gluten-saturated.  It can feel impossible to avoid at first.  Show kindness to yourself.  Be patient if it takes awhile to carry out changes.  However, love yourself enough to keep pushing forward.  Your quality of life is that important! <3