Month: July 2018

Aujourd’hui, j’ai testé –un cake banane-sarrasin (sans gluten et végane)

by on / Gluten Free

Author: ajd-jai-teste

C’est avec beaucoup d’enthousiasme que je partage aujourd’hui la recette de ce cake à la banane sans gluten, car presque tous ceux qui l’ont goûté * l’attendent avec impatience. J’ai revisité la recette de “Maman ça déborde” et je trouve que le résultat est très plaisant, aussi bien dans le goût que dans la texture.

Ni trop humide, ni trop sec, il se tient bien tout en restant suffisamment moelleux. Les ingrédients secs sont dosés avec justesse. Plutôt connoté “céréale du nord”, le sarrasin se marie étonnement bien avec la banane. Il apporte un petit côté rustique et familier à nos palais français, sans être trop prononcé car équilibré par la farine de riz, à la saveur douce et discrète. Assez subtile mais perceptible, la poudre d’amande complète très bien le tableau.

Ce dernier ingrédient offre également l’avantage d’apporter du bon gras, dans cette pâtisserie sans beurre ni oeufs, à base de lipides uniquement végétaux. Ce cake à la banane gluten-free (et vegan pour ceux qui le souhaitent) ne contient pas beaucoup de sucre ajouté –lequel peut aisément être remplacé par du miel, sirop d’érable ou sucre de coco– car c’est surtout le fruit qui apporte de la douceur. 

C’est une recette de base, que vous pourrez enrichir avec des pépites de chocolat, des morceaux de fruit, des graines ou des noix. Et/ou, pourquoi pas, avec un glaçage gourmand, à base de cacao, de cream cheese et épices, ou encore d’un sirop à l’orange… A vous de voir selon vos goûts, vos envies et votre imagination 😉

Les ingrédients pour un cake moyen (6 à 8 parts) :
– 2 grandes bananes bien mûres
– 75 g de farine de sarrasin (la Treblec est très bien)
– 75 g de farine de riz
– 60 g de crème végétale (au soja, par ex.) ou de laitage maigre, type petit suisse ou fromage blanc 0 % (j’ai testé et ça marche très bien aussi)
– 60 g d’huile neutre (j’ai utilisé le mélange Isio 4 de Lesieur)
– 60 g de sucre blanc ou 50 g de cassonade
– 40 g de poudre d’amande
– ½ càc de bicarbonate
– ½ càc de gomme xanthane 
– 1 à 2 bonne(s) pincée(s) de sel
– facultatif : 2 pincées de cannelle et 1 pincée de gingembre en poudres

La recette –ultra simple et rapide :

1. Préchauffer le four à 175°C (chaleur tournante) et préparer un moule à cake.
2. Mélanger tous les ingrédients secs excepté le sucre, réserver.
3. A l’aide d’une fourchette, écraser les bananes dans une petite assiette puis les verser dans un cul-de-poule. Ajouter l’huile, le laitage et le sucre puis bien mélanger. 
4. Incorporer ensuite, en plusieurs fois pour obtenir un appareil bien homogène, le mélange de poudres et farines.
5. Verser dans le moule et enfourner jusqu’à ce que la croûte soit légèrement dorée et la pâte bien cuite, environ 35 minutes.

Laisser refroidir avant de déguster. C’est idéal le matin ou au goûter avec un thé… mais vous verrez : on se laisse très facilement tenter par une tranche avec le café post-déjeuner ! Si vous arrivez à rester raisonnable, sachez qu’il se conserve 3-4 jours sans aucun problème.

* Parmi les testeurs, la talentueuse Eva Tinghino, que j’ai eu la chance de rencontrer récemment. Je vous reparlerai du travail de cette photographe gourmande et auteure du très joli blog Douce Addiction, mais en attendant je vous invite vraiment à aller découvrir son univers. Vous verrez, vous allez aimer…

Author: ajd-jai-teste
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Fall hit and ever since

by on / Gluten Free

Fall hit and ever since we’ve pretty much just been cooking up all the comfort foods and using our Instant Pot or Crockpot non-stop! This year pulled pork in the in the Instant Pot was a must, and we went all in with this Instant Pot Whole30 Pulled Pork with BBQ Sauce! You won’t find a yummier Whole30 friendly BBQ sauce! 

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Gluten Free Monthly Favorites: Gluten Free Protein Mug Cakes, Seeing Black Panther and More

by on / Gluten Free

New blog post! Looking back at February last year, I’d just officially graduated college, was working full time for an online women’s magazine and was desperately hoping to be accepted into grad school. In comparsion, February 2018 was a little less stressful – but equally busy.

Gluten Free Monthly Favorites: Gluten Free Protein Mug Cakes, Seeing Black Panther and More

What chocolate gluten free protein mug cake am I addicted to now? What did I think of the movies Get Out and Black Panther? And how am I planning on balancing grad school, work and blogging this coming March? Keep reading to learn about all the gluten free recipes and winter activities I loved this February, and what epic plans I have for March! 

What I’m Eating

My first chocolate protein mug cake in ages! Even though I was a major chocoholic when I was younger, chocolate hasn’t been doing it for me in the past few years….until last month. Possibly thanks to all of these gluten free candy and sweets, I’ve been craving chocolate like crazy and this paleo chocolate protein mug cake recipe hit the spot. I also made it a vegan mugcake by replacing the egg with a chia egg and using Enjoy Life Foods vegan chocolate chips. Heaaaasven.   
My first taste of banana milk. I was lucky enough to win some of Mooala’s banana milk to try – though I was equally excited about the adorable koala backpack they sent along with the milk! Mooala’s banana milk is gluten free, vegan and paleo friendly and its main ingredients are water, puréed bananas and sunflower seeds. The banana milk a little sweeter than the vegan milks I’m used to, but I’m a fan overall.

Gluten Free Monthly Favorites: Gluten Free Protein Mug Cakes, Seeing Black Panther and More


The juciest figs ever. After months of drooling over their dried fruit on Instagram, Fruit Bliss kindly offered to send me some samples. I’ll just say this: even if you’re not a dried fig fan, Fruit Bliss could convert you. Fresh, juicy (have I said that enough times already?) and sweet with zero added sugar needed. In one word, yum.

My first homemade gluten free and vegan crackers. Apparently this February was all about trying new foods and recipes, and these homemade gluten free crackers have definitely become a new weekly staple of mine. The recipe I’ve been following lets you use whatever flours you have on hand, and I’ve been making crackers out of a mix of chickpea, rice and quinoa flour. Add some cinnamon, bake until crispy and devour with yogurt and nut butter as a night snack. You could also make these crackers savory if you like…I’m just a cinnamon addict! 

Gluten Free Monthly Favorites: Gluten Free Protein Mug Cakes, Seeing Black Panther and More

What I’m Doing/Loving

Celebrating being done with scholarship applications! I ended up applying for an innovative teaching award and to be a mentor for next year’s English 101 teaching assistants at MNSU, so I’d appreciate any good vibes and luck thrown in my direction! 
Getting back into movies and TV shows. My college roommates would be flummoxed to hear that I rarely watch more than a few Netflix episodes a week now (audiobooks are my latest obsession), and that I hadn’t seen a movie in months until this past February. I first watched Get Out with a friend in his dorm room, and then saw Black Panther at a local movie theatre for a late Galentine’s Day with a bunch of other grad students. Both movies turned out to be winners. They definitely have some deep social and political messages interwoven into the plots, but they’re also entertaining and very well-written. And for non-horror-movie people (like me), Get Out actually isn’t super scary or gory until the very end.

Gluten Free Monthly Favorites: Gluten Free Protein Mug Cakes, Seeing Black Panther and More

Enjoying warmer days when we have them! By the time this post goes live, another mini snowstorm will have hit Mankato, but I’m enjoying every milder winter day that I can get. Hopefully we won’t have any storms worse than the 13-inch blizzard from a few months ago, and I’ll be able to say I survived my first Midwestern winter soon!

What I’m Planning 

Partnering up with some exciting companies on the blog this month, including a rice brand you probably already know and love and (hopefully) a New Zealand superfoods company whose smoothie packets and chocolate bars are dangerously addictive. Plus, watch out for an awesome giveaway on my Instagram in early April. 
Continuing the summer job hunting adventure! As I’ve mentioned before, I’ll be spending most of summer with my folks in Colorado Springs, so I’ve already started the search for a few jobs (writing or non-writing related) in the area or done virtually. Of course, I’ll also be spending plenty of time working on the blog and some other side projects, so this will be one full summer. (And I’m super excited to see what it ends up being full of…)

Gluten Free Monthly Favorites: Gluten Free Protein Mug Cakes, Seeing Black Panther and More

Staying super busy with blogging, writing, teaching and grad-student-ing. Crazily enough, I only have two months left before I’ll have finished my first year of grad school (gulp), and after spring break ends, it’ll be a marathon of assignments until finals week. 


Let the craziness begin – or, more accurately, continue! 

What were some of your highlights from February? Any exciting plans for March? Tell me in the comments!

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Mediterranean Salad w/Socca

by on / Gluten Free

This Mediterranean Salad is made with lentil pasta; so it is packed with protein and low in calories. I paired it with Socca, a traditional Italian street bread made from chickpea flour and in this case seasoned with fresh basil, garlic powder, onion powder, and sea salt.

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Mediterranean Salad Recipe: Serves 5

Prep Time: 15 to 20 Minutes

Ingredients

  • 3 cups Fresh Spinach
  • 280 g Green Lentil Penne Pasta
  • ½ cup of Purple Onion, thinly sliced
  • 4 oz Feta Cheese (optional) If vegan, substitute ¼ cup of toasted pine nuts
  • 3 medium Roma Tomatoes, chopped
  • 9 black olives, sliced in half
  • 30 green olives, sliced in half
  • 1 medium yellow bell pepper, chopped
  • ½ cup Italian Dressing of your choice (I used Olive Garden Light Italian Dressing)

Instructions

  • Cook pasta according to package directions (do not add oil). Lentil Pasta cooks much faster than regular pasta, roughly 6 minutes. Drain water and let cool.
  • Once the pasta has cooled, combine all the dry ingredients in a large bowl and mix well.
  • Add the dressing slowly, mixing as you go to make sure everything is coasted.
  • Chill until ready to serve.

Socca Recipe (Serves 2)

I made a small batch, because I was cooking dinner for two and it is best served fresh, albeit you can reheat it.

Ingredients

  • ½ cup of Chickpea Flour
  • 2/3 cup of cold water
  • ½ tsp of sea salt
  • ¼ tsp of garlic powder
  • ¼ tsp of onion powder
  • 4 or 5 fresh basil leaves, cut with herb scissors
  • 2 Tbsp olive oil

Instructions

  • Place the chickpea flour in a small mixing bowl
  • Add 1/3 cup of cold water; mix with flour until it creates a thick paste with no lumps.
  • Add the remaining 1/3 cup of water and whisk
  • Add the seasonings and 1 Tbsp of oil to the batter; it should be the consistency of a thin pancake batter.
  • Cover and place in the refrigerator and allow to chill for at least 30 minutes.
  • To make the bread, heat a medium size skillet over medium high heat; and the remaining tablespoon of olive oil. Tilt the pan making sure that the oil covers the bottom of the pan as well as the sides.
  • Once the pan is very hot, add the batter.
  • When the batter starts to pull away from the sides of the pan (3 to 4 minutes), it is ready to flip.
  • Flip it over and cook for another 3 to 4 minutes; cut into wedges and serve immediately.

Nutritional Information for the Salad

  • Calories (per serving)     344
  • Protein                            19.3
  • Total Fat                          9.1 g (Sat Fat 3.2 g)
  • Sodium                           922.7 mg
  • Cholesterol                     19.2 mg
  • Total Carbs                     42.6 g (Fiber 8.5 g; Sugars 3.4 g)

Nutritional Information for the Socca

  • Calories (per serving)       210
  • Protein                              5.3 g
  • Total Fat                           15.1 (Sat Fat 2.2
  • Sodium                             136.6 ,g     
  • Cholesterol                        0 g
  • Total Carbs                       13.6 (Fiber 2.6 g; Sugars 2.4 g)      
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Can’t stop, won’t stop grilling

by on / Gluten Free

Can’t stop, won’t stop grilling this summer! These grilled teriyaki salmon bowls combine two of my favorite things into one delicious bowl! This grilled teriyaki salmon is Paleo and Whole30, made gluten-free, dairy-free, soy-free and refined sugar-free. This bowl is an easy and healthy summer dinner filled with healthy fats and veggies!

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Gluten Free Lunch Bowl

by on / Paleo Diet

Welcome readers! Today I am sharing a Gluten Free Lunch Bowl. I am back, recharged, and ready to share some new recipes with you this year! Let’s start with a difficult meal. Lunch. Here’s one of my favorites, packed with spring mix, egg, avo, tomatoes, cojita, and a siriracha mayo. 

This gluten free lunch bowl is my favorite way to get a nutritious and filling meal. I love the flavors of cojita, avocado, and sriracha.

Let’s take a few steps back… Part of me wants to take 10 steps back and re-explain why I even started this blog. But I’ll spare you. Let’s take 2 steps back… or 2 years back, when I started medical school. 

Medical school has been one of the most fun, challenging, difficult, emotional, character-building, and rewarding times in my life. It’s taught me how to work harder than I ever could have imagined. But the harder I worked in my second year, the more I realized I had to make my health and my body a priority daily. If I didn’t I would be slower, emotional, and tired. So I ate salad every day, took my vitamins, worked out, and had two incredible study partners for support. 

This gluten free lunch bowl is my favorite way to get a nutritious and filling meal. I love the flavors of cojita, avocado, and sriracha.

Some days I just had to get out of the library and eat lunch somewhere new. If you follow my Instagram you’ll realize I frequented The Daily Beet quiteeee often. So as soon as I had time again, I wanted to recreate my favorite meal there, the lunch bowls! This one is a Gluten Free Lunch Bowl. It’s super easy to make (like most of my recipes) and easy to pack! The recipe makes enough for 2 bowls. If you’re like me you’ll eat in two days in a row, or 3… or 4… It’s what you need in a lunch, something nutritious and filling! 

On the topic of Paleo, my blog will be expanding to have non-Paleo recipes too! I haven’t decided on a new name for the blog yet, but you can look forward to lots of changes coming soon.

Each future recipe is going to have a gluten free option and a focus on nutrition for a certain disease process. This recipe, as well as all of my current recipes, is gluten free. This would be great for people with Celiac diseases. In the near future I hope to include recipes that may be helpful for people with acne, psoriasis, and other skin conditions. This may blend 

This gluten free lunch bowl is my favorite way to get a nutritious and filling meal. I love the flavors of cojita, avocado, and sriracha.

Gluten Free Rice Bowl

Serves 2

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Ingredients
  1. ¼-½ cup wild rice
  2. 1 egg + 1 TB coconut oil or butter
  3. ½ cup spring mix
  4. ½ cup cherry tomatoes, halved
  5. ½ avocado, sliced
  6. 1-2 oz. cojita cheese, grated
  7. ½ cup mayo, see paleo mayo recipe
  8. ¼ TB sriracha
  9. ½ TB avocado oil
  10. ½ lemon, squeezed
  11. Salt and pepper
Instructions
  1. Follow directions to cook wild rice. My rice took 40-45 minutes in boiling water. Add salt and pepper to taste.
  2. Next fry the egg in a small frying pan on med-high heat, for 2 minutes. I like to get my pan hot before I crack the egg into it. Top with a pinch of salt and pepper. Place egg on a plate.
  3. In a small bowl, add mayo, sriracha, avocado oil, and lemon and mix with a spoon until oil is incorporated.
  4. To assemble the bowl, place rice in the bottom. Top with spring mix. Top with egg, avocado, tomatoes, cojita, and sriracha mayo. ENJOY!
Notes
  1. Be sure to check the label on wild rice to make sure it is gluten free.
  2. I personally use a Paleo Mayo recipe because it is superior to all store bought mayo!
  3. You can substitute the fried egg with a hard boiled egg if you are packing ahead.
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[Question] I’m doing my PhD thesis on why people believe things in communities like this, and I need your help – interviewees wanted!

by on / Paleo Diet

Hi everyone! I need your help. I’m a PhD researcher at the University of Edinburgh, and my thesis is looking at the ways in which authority and expertise are constructed and negotiated in online communities. I chose to look at nutrition and fitness forums on the basis that there’s so little consensus in nutritional science that it makes the area really interesting in terms of the kinds of arguments that people have about what we ought to believe. Specifically, I’m looking at paleo, ancestral, primal, wild etc diets!

I’ve been reading /r/paleo pretty intensively for about 6 months now. As in, I’ve read every single post from the last 6 months, and then a lot of the top-upvoted posts of all time, the last year, etc, plus a lot of the external resources linked from here. I’ve read Cordain, Wolf, Taubes, and Sisson. I’ve listened to a bunch of paleo podcasts. I’ve explored adjacent communities and programmes. In short, I’ve spent a lot of time trying to understand the paleo community.

I came in with a little bit of skepticism, having been indoctrinated into the same kind of mainstream nutrition as most people (Whole grains! Unsaturated fats! Everything in moderation!). But the sheer volume of literature, posts and testimonials I’ve read has shown me just how much diets/lifestyles like paleo have to offer. I was also diagnosed with IBS during the course of my research, and to be honest I’ve struggled (and continue to struggle) with diet and body image for a very long time, so it’s been a pretty intense experience.

The thing is, I don’t think that just observing and reading posts is enough to get the full picture of what people believe and why. I want to paint a portrait, not produce a rough sketch. And that’s why I’m posting this. I’ve had some long chats with a couple of the subreddit moderators already, but I need more.

I’m looking to interview as many people as possible. It can be on this thread, or by PM, by email, by skype – you get the picture. The things you say will be anonymised, though obviously if/when my work is published (fingers crossed it’s before my funding runs out) you’re very welcome to own the things you said.

There are a few questions I want to ask everyone, but in most cases I just want to see where the conversation goes. I want to know things like what drew you to paleo over any other diet, or what keeps you going, as well as a bunch of other stuff.

If you’re up for it, I’d really love to hear from you. I can’t offer any kind of financial incentive, but the things you say will help to inform what I hope will be a really interesting and fleshed-out account of how communities like this function. You can catch me on here, or there are contact details on my website (which also contains a lot of my writing, in case you’re interested): http://ift.tt/2xuzjNy.

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How to Make Five-Minute Freezer-Friendly French Fries (Gluten Free, Oil Free)

by on / Gluten Free

New blog post!

Whether you’re a full-time worker, a busy stay-at-home mom or a college student like me, eating healthy can be a major struggle. After all, you don’t have hours to spend making a gourmet dinner every night, and you might get bored meal prepping the exact same dinner for every night that week. 
That’s where healthy cooking hacks like these homemade freezer-friendly French fries come in! Just imagine arriving home after a long day’s work and being able to dig into a steaming plate of homemade potato wedges – perfectly crispy on the outside and soft and pillowy on the inside – after only five minutes of cooking. It sounds too good to be true…but you better believe it’s totally possible!

How to Make Five-Minute Freezer-Friendly French Fries Recipe (Gluten Free, Dairy Free, Oil Free)

Some of the best parts about these homemade crispy French fries are that you can use up lots of potatoes before they go bad (goodbye food waste!), you can use the fries in a variety of easy healthy dinners (from loaded potato nachos to epic vegan snack plate dinners) and the fries taste just as delicious fresh from the oven as they do frozen and reheated.
As an added bonus, this potato wedge recipe also has an oil-free option and can be easily customized. You could even use the same healthy cooking hack to whip up some freezer-friendly homemade sweet potato French fries if they’re your jam. 

How to Make Five-Minute Freezer-Friendly French Fries Recipe

Ready to learn how to bake homemade French fries and freeze them for five-minute snacks and dinners in the future? Then keep reading! 

Ingredients for your frozen French fries:

– However many red or golden Yukon potatoes you want to bake and freeze (I baked two pounds of potatoes during one major meal prep Sunday and ate the fries throughout that entire month!) 
– Your choice of oil or lemon juice (optional)  
– Your choice of spices (I like using thyme, oregano and a little paprika) 
– Baking trays lined with foil or a re-usable baking sheet

How to Make Five-Minute Freezer-Friendly French Fries Recipe

How to Make Homemade French Fries in the Oven 

Along with being super versatile, these homemade French fries are probably one of the easiest healthy dinner ideas out there! Begin by preheating the oven to 425 degrees Fahrenheit, lining your baking trays and washing your potatoes. Next, cut your taters into thin strips (or into chunky wedges, if that’s how your taste buds roll). Whatever size of homemade French fry you go with, just try to stay consistent so your fries will cook in roughly the same amount of time. 
If you’re using oil, you can now pour a little into a large Ziploc bag, add your fries and jiggle them around until all the wedges are evenly coated. (If you have the spray-can version of cooking oil, you can use that too!). If you want to make oil-free French fries, you can either replace the oil with lemon juice (as I explain in my potato wedge nacho recipe) or leave your potatoes naked. This time, I didn’t use any liquid on my potato wedges and they came out perfect. Just be aware that they’re not as easy to flip and it’s best to let them cool completely before peeling them off the baking sheet. (Otherwise, your potato wedges can look more like torn potato tater tots at the end!)

How to Make Five-Minute Freezer-Friendly French Fries Recipe

Once your homemade French fries are oiled, juiced or just laid on your baking trays, add your choices of seasoning and toss the trays into the oven! When making homemade French fries in the oven, I typically bake the fries for 30-45 minutes, rotating the trays halfway (and flipping the fries themselves if possible). How long you need to bake your potato wedges will depend on the thickness of yo’ fries, so keep an eye on them after the 30-minute mark. Because you’ll be freezing and reheating your potato wedges, you can also take them out a little earlier than you might if eating them right away. 

How to Freeze and Reheat Your Homemade Potato Wedges for Five-Minute French Fry Heaven

After you’ve baked your French fries, it’s time for the easy meal prep! Let your homemade fries cool completely before removing from the baking trays and storing in a sealed storage container in your freezer. On the nights you’re hankering for French fries but don’t have the time to make a fresh batch, just grab however many fries you want, throw them on a baking tray and toss them into the oven at around 450 degrees. Bake until reheated and crispy (it can take as little as five minutes depending on the size of your oven, fries, etc) and devour!

How to Make Five-Minute Freezer-Friendly French Fries Recipe

Personally, these homemade French fries are my secret weapon for post-workout dinners. I just put some pre-made fries into the oven while I jump in the shower, and by the time I’m ready to eat, the fries are ready to be eaten too. 
As mentioned earlier, these homemade potato wedges slid earn an A+ in versatility. Eat them as healthy dinner sides, as part of an epic buddha bowl, dipped in homemade vegan hummus or even on top of pizza for an extra-filling gluten free dinner. And if your homemade French fries taste so good, you end up eating them straight with ketchup or mustard, well, I certainly won’t judge! 
Eating healthy as a college student, a busy full-time worker or anything in between sometimes feels nearly impossible because of the extra time healthy recipes often demand. As these freezer-friendly homemade French fries show, though, knowing a few healthy cooking hacks can make dinner time a lot less stressful – and a lot tastier.

What are your favorite spices to put on homemade French fries? What healthy cooking hacks help you eat healthy on a tight schedule? Tell me in the comments! 

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4 Superpowers Anyone Can Develop After Going Gluten Free

by on / Gluten Free

New blog post!

Whether you’re eating gluten free for celiac disease, gluten intolerance or another medical condition, sticking to a strict gluten free diet can be challenging. As my regular readers know, however, I also try to put a fun spin on celiac disease and focus on benefits of going gluten free…which is where today’s post comes in. 

4 Superpowers Anyone Can Develop After Going Gluten Free


Today, I’m sharing four “superpowers” that anyone can get after following a gluten free diet (or avoiding other food allergies) for an extended period of time. So if you’re feeling a little frustrated with the extra precautions you have to take while living with celiac disease, recently needed to start a gluten free diet or know someone who is struggling to go gluten free, I hope this post makes you smile and helps you realize just how super you – or your loved one – really is!

1. Eagle eyes that scan every label and paragraph of fine print. 

One of the biggest lifestyle changes I had to make after my celiac disease diagnosis was actually taking the time to read food labels. I rarely grocery shopped, not to mention cooked, before going gluten free, and nutrition labels didn’t use to matter to me. Once I had to start a gluten free diet, though, it was imperative to make sure that everything I bought was celiac safe. 

Ever since the FDA released new requirements for products labeled “gluten free” back in 2013, it has gotten easier to locate safe products, especially if you shop in grocery stores with clear gluten free labels, like Sprouts Farmers Market and some Walmarts. I can also attest that this superpower grows stronger the longer you’re gluten free, and you’ll soon be able to grocery shop just as quickly as you used to. 


4 Superpowers Anyone Can Develop After Going Gluten Free

If you’re still honing this superpower and don’t quite understand what to look for, you can check out this post for more information on gluten free labels. Combine your eagle eyes with an awareness of celiac controversies – like the cross contamination of “gluten free” Cheerios – and you’ll be able to read food labels with a healthy dose of skepticism and slowly discover which gluten free food products (for instance, I watch out for oat flour because I can’t tolerate even gluten free oats in large quantities) fuel with your body best. Starting a gluten free diet can be challenging, but your eyes will be well trained before you know it!

2. The bottomless snack bag that even Mary Poppins would envy. 

If you need to eat gluten free or have food allergies, one of the worst things to happen (besides accidental ingestion) is getting hangry without any safe snack options nearby. That’s why, although allergy friendly and gluten free snacks are becoming easier to find in a variety of places, I rarely leave my house without at least one snack stuffed in my bag, just in case. In fact, during college, my roommates often joked that if the zombie apocalypse hit, everyone should run to my dorm because mine had the most food and snacks. 


4 Superpowers Anyone Can Develop After Going Gluten Free

While it’s not necessarily true that every person with celiac disease or food allergies travels with copious amounts of snacks, I think it’s a pretty common superpower among people with dietary restrictions who like to be prepared for anything. And let’s be honest…when gluten free snacks are as delicious as homemade energy balls, vegan protein bars and secretly high protein cookies, who wouldn’t want to boast some snack bag swag? 

3. The culinary magic touch that can turn gluten free ingredients into meals even gluten-eaters love. 

This is perhaps the hardest superpower to develop but once you’ve nailed a few gluten free dishes, this celiac superpower is also the most rewarding. As I’ve shared in earlier posts, before my celiac disease diagnosis, I could barely cook boxed Mac and cheese and a baked potato. Now I can whip up gluten free pizza from scratch (when this busy gal has the time, anyway!) and I enjoy cooking 99% of all of my meals. 

At least in my experience, when your food choices decrease – like when you start a gluten free diet – your creativity in the kitchen often increases in response. Since going gluten free, I’ve worked with various companies that emerged from a parent’s desire to help their child thrive with dietary limitations. Not to mention that there are countless bloggers or foodies like me who’ve learned to love food because of a medical diagnosis!


4 Superpowers Anyone Can Develop After Going Gluten Free

Honing this superpower doesn’t mean that you have to become a five-star chef either. You might start by eating naturally gluten free meals (like potatoes, veggies and meat or plant based protein, etc) before beginning to follow gluten free recipes in cookbooks or found online (like my recipes!). When you do decide to venture into the gluten free grocery aisle, I recommend doing a little research ahead of time to identify brands that most people seem to like. Some of my favorite gluten free brands include Canyon Bakehouse, BFree Foods, Enjoy Life Foods, Pamela’s, Namaste Foods, The Good Scone, and the companies I’ve listed here

The more you cook and the more gluten free “favorite products” you find, the more comfortable you’ll start feeling with your new diet. Before you know it, you’ll be blowing guests away with how delicious (and simple) eating gluten free can be! 

4. Feeling like Superman freed of his kryptonite: strong, happy and healthy! 

The best superpower that a gluten free diet can offer those with celiac disease, gluten intolerance or a medical need to avoid gluten, though, is how good you can feel.

As I’ve shared in posts like this one, going gluten free wasn’t enough for me to heal with celiac disease and it took me a lot longer than “normal” to feel strong and healthy on a gluten free diet. I also don’t believe that everyone should go gluten free; in my (totally medically unqualified) opinion, if your system can handle gluten just fine, starting a gluten free diet is probably not the right choice for you…especially if you only want to go gluten free to lose weight

4 Superpowers Anyone Can Develop After Going Gluten Free


Nonetheless, going gluten free has honestly transformed my quality of life with celiac disease and fibromyalgia. Now that my system has healed and I know what to eat on a gluten free diet with relative ease, I have energy (on most days, anyway) and I feel strong. I am also fortunate that going gluten free ended up improving my fibromyalgia pain

For people with celiac disease, the gluten free diet is the only treatment available today. When you first learn you have celiac disease, it’s normal to feel angry, scared or crushed at the idea of giving up wheat for the rest of your life (since celiac disease is a chronic illness that you can’t “grow out of”). However, a gluten free diet can also allow people with celiac disease to thrive and chase their dreams…and considering that many people with celiac disease experience months or years of debilitating symptoms before being properly diagnosed, feeling healthy with a chronic illness is certainly one heck of an epic superpower. 

The Bottom Line 

Living with celiac disease or food allergies is certainly not always a “super” experience. There are awkward first dates where you can’t kiss your date without asking them to brush their teeth first. There are long days when you really wish you could just grab and eat whatever you wanted, just like everyone else seems to. Especially when you’re first diagnosed, there might even be periods of grief over your old life and old favorite foods. 


4 Superpowers Anyone Can Develop After Going Gluten Free

As this blog post hopefully emphasizes, though, there are surprise blessings that come with eating gluten free for celiac disease or other medical reasons. Who knows? As you learn how to navigate eating gluten free and educating others on your condition, you might even become a real superhero to people fighting the same health challenges as you. 
What could be more super than that? 



Do you have any “superpowers” from your diet or chronic illness? Tell me in the comments!

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Explore Cuisine Gluten Free Pasta!

by on / Gluten Free

Author: antiwheatgirl

Hey everyone! Happy Celiac Awareness Month!! Hope you’ve been having a wonderful month full of delicious gluten free foods and, of course, LOTS of Celiac education and awareness. I know sometimes it feels a little weird to celebrate a disease but at least for me, this disease has made the biggest impact on my life. So I celebrate it with food! I’ve been posting all of it over on Instagram (follow me HERE). 

BUT i decided to hop over here to the official blog to tell you about a cool new product that was sent to me from Explore Cuisine (thanks guys!). Explore Cuisine makes plant based pastas and they sent me some to try. I started off with the Edamame pasta and first of all, the only ingredient in it is Edamame. I’m not joking, I even took pictures to prove it. There is nothing else. At all. Nope. Nada. 

I was pretty skeptical at first because how can edamame in a pasta form be good?? but let me tell you, it was actually realllllly good. As you guys know, I’m ALWAYS honest about how I feel about the products that I review (and I’m upfront with any company about this too) but legitimately this tasted so much like angel hair pasta. The texture was really great, very light and thin. It only had to be boiled for like 3-4 minutes and it was great. The other thing I loved about it, was that it didn’t clump too much. It drives me nuts when gluten free pastas get all weird and turn into a clumpy mass. But this one (as you can kind of see above) stayed as all distinct strands! 

I made it really simply with just some olive oil, garlic, salt, lemon pepper, and crushed red pepper and added some sautéed asparagus (that I literally just dumped out of a frozen bag from Trader Joes). SUPER simple and really tasty! 

Explore Cuisine has a lot of other varieties like Mung Bean and Black Bean and Red Lentil etc etc etc the list goes on! Check them out on their website by clicking HERE. And you can find their products in a bunch of stores- I’ve already noticed them in some local grocery stores near me. If you can’t find them in stores, they also sell their products on Amazon!

Let me know what you think in the comments! Have you had Explore Cuisine before? Or any other bean/plant based pastas?

Author: antiwheatgirl
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