List of foods containing gluten

FOODS CONTAINING GLUTEN (NOT all inclusive) All breads, pastries, cookies, donuts, pasta, crackers, cereal, croutons, etc made from wheat flour Barley (often hidden in many items, even brown rice syrup) Battered anything, French fries, sweet potato fries, ask about the oil they are cooked in too! Bouillon cubes, canned/ packaged soup bases/broths Bran Breaded on the outside, or bread crumbs in meat (chicken parmesan, meatballs, meatloaf) Brewer’s Yeast Bulgar Candy, red licorice, protein bars, energy bars, anything processed and packaged. Canned soup (read labels carefully, like cereal, most are labeled gluten-free if they actually are) Communion wafers Couscous, Durum Dextrin (found on meat, as in pre-seasoned meat), self basting poultry also avoid Disodium Wheatgermamido Peg-2 Eggs served at restaurants sometimes have pancake batter mixed into the uncooked eggs. Einkorn wheat Emmer Farina, Farro Graham flour Granola and granola bars, unless made with certified gluten-free oats (oats are gluten-free by nature, but are often processed in a plant that also processes wheat). Hot dogs, imitation meat or seafood Kamut wheat Maida Malt, malt beverages, malt vinegar, malt extract, malt flavoring. Modified food starch Most beer, unless labeled. Tito’s Vodka appears to be a safe alcohol. Avoid grain based spirits. Nutritional supplements (read labels) Orzo Pizza Processed lunch meats, always purchase organic/all meat options from the deli. Protein powders Purchased cheesecake filling often includes wheat flour Sauces and gravies (read labels or make your own) Seasoned snack foods and rice mixes (pre-packaged) Semolina Some potato chip seasonings may contain malt vinegar or wheat starch Soy sauce, salad dressings and marinades (read label carefully). Spelt Sulfosuccinate Triticale Udon Vegetables in sauces (packaged...

Welcome 2016 with a Cleansed You

Here we are again, zooming into 2016 at full throttle. How does time fly so fast? I thought it would be the perfect time of year to share cleanse tips, as most often this time of year brings renewed commitment to health and fitness. Another word for cleansing is detoxing your body. There isn’t much difference. In essence, we choose a time that makes sense to us (often when the seasons change or at the start of a new year) and begin to look at how we can make improvements to our way of eating. Each person can be at a different stage with this concept, each of us looking for our own balanced way of being healthy. One way is not perfect for everyone, but here are some basics. The Basics: Add in more fruits and vegetables. Ease up or eliminate heavy cooked foods for a few days. Eat more raw foods for their enzymes and vital life-force energy. As best you can, remove unwanted environmental toxins. Drink more filtered water. Get more sleep, or how can the sleep you get be more restful? Reduce inflammation through food choices. Reduce stress: when you give too much of yourself, it’s like only breathing out and never breathing in. You can only thrive when you do both! Coach Deb is offering a FLASH SALE for the remainder of 2015. Book your cleanse opportunity before the end of the year, and you’ll get 1/2 off the regular price! Included are all the written materials you’ll need to be successful, plus a one hour consult with me over phone or Skype. Extremely...

There are basically 4 reasons why we eat!

When was the last time you really felt hungry? Many of us eat every 2 hours to keep our energy and blood sugar levels up. Here are the basic four reasons why we eat: 1. We want to feel full, to satiate our hunger with processed carbs and inexpensive food items. In this category, maybe we haven’t begun exploring how our food and moods are connected. Most of us have been here at one time or another. We might rationalize “it’s just this once”. No judgment, just notice if you’ve experienced this step before. 2. We begin to notice our health, possibly correcting a condition that has shown up, and start eating more salads and veggies. We may begin to choose organic/non-GMO in our food choices. We start taking vitamins and supplements, and possibly begin to actively seek out support and accountability. 3. We are eating for wellness, in recovery from illness, or trying to ease discomfort in our body. We begin to minimize meat, grains, processed foods, and alcohol consumption. We experiment with dairy, sugar and gluten-free lifestyle options, trying to figure out our relationship to food and how our body responds. 4. We’ve had an awakening of sorts, and realize that a vegan or raw, plant-based diet may suit us best, but not sure how to proceed healthily. We’ve removed chemicalized foods from our diet, and understand the connection between what we put in and on our body actually does affect us as a whole being. Where do you find yourself in this pattern of human evolution? For certainly, we are all human and begin somewhere. Please...

Carrot Ginger Split Pea Soup

Ingredients: • 1 and 1/2 cups of yellow split peas** • 2 tsp of coconut oil • 1 large sweet onion, diced • 1 lb or 6 large carrots, diced • 2 cloves of garlic, minced • 1 inch of ginger, minced • 1 tsp cinnamon • 3 T. maple syrup • 1 bay leaf (optional) • 4 cups of vegetable stock • 2 cups of filtered water • Real Brand or Celtic Sea salt, to taste Preparation: **Soak split peas in purified water overnight or for at least 8 hours. In a large pot, heat coconut oil on medium. Sauté onion and carrots for about 5 minutes. Next add ginger, garlic and cinnamon, and cook another 2 to 3 minutes. Add all other ingredients including the soaked split peas, bring to a boil and then reduce heat and simmer for at least 30 minutes. Before pureeing, make sure split peas are soft but still intact. If they are still hard, simmer for another 10 minutes or so. Remove bay leaf, then puree soup in batches using a blender or directly in the pot using a hand blender. Serve immediately. Serves...

Raw Almond Feta

My son (who is not gluten-free) said at Christmas… “If you serve us gluten-free food that tastes this good, you can bring it out anytime!” LOL I’ve made this recipe many times, but can’t seem to remember to take my own photo. This photo and the recipe is courtesy of Raw Food For Life. Ingredients: 1 cup of soaked raw almonds (12-24 hrs) 1/2 cup freshly squeezed lemon juice 3 T cold pressed extra-virgin olive oil 1 clove of garlic (crushed) 1 1/4 tsp of Real Brand or Celtic Sea salt Contents of 1 pro-biotic capsule (optional) 1/4 cup cold purified water Preparation:  Soak raw almonds in purified water overnight. The next morning, peel the skin off the almonds and place them into a high speed blender, I use a Vitamix.Add the remaining ingredients, and blend until it has a creamy consistency (about 5 minutes). Remove the mixture from the blender and place the ‘cheese’ in a nut bag or cheesecloth and squeeze out any excess liquid. Twist around the ‘cheese’, forming it into an orange-size ball, and squeezing to help extract any moisture. Secure with a rubber band or kitchen twine. Place the cloth over a strainer. Put it in the refrigerator to set for about 12 hours. Be sure to put a bowl underneath the strainer to catch any runoff. The last time I made this over Christmas, I soaked the almonds, peeled them (the skin just pops off), then I set the almonds in the refrigerator till the next day. In doing this, there wasn’t any extra liquid that drained out from the nut bag. If...

Gluten-Free Pumpkin Muffins

Ingredients: Courtesy of King Arthur Flour 3 large eggs 2 T molasses 1 can (15 ounces) pure pumpkin puree 1 3/4 cups of King Arthur gluten-free flour 1 C sugar 2 tsp baking powder 1/2 tsp xanthan gum 1/2 tsp Real Brand or Celtic Sea salt 2 tsp of pumpkin pie spice (cinnamon/nutmeg) 1/2 C soft butter or Earth Balance Preparation:  Preheat oven to 375 degrees. Grease a 12-cup muffin pan, or use mini muffin pans. Whisk together the eggs, molasses, and pumpkin puree. Once I even substituted applesauce for half of the pumpkin, and it was great! Set aside. Whisk together the flour, sugar, baking powder, xanthan gum, salt and spices. Add the soft butter (or butter substitute) mixing with an electric mixer until evenly crumbly. The mixture will look like coarse sand. Add the egg mixture a bit at a time, beating well after each addition. Beat for 1 to 2 minutes, until fluffy. Scoop the batter into prepared pan, mounding the cups rather full. This batter doesn’t rise too much during baking, so over filling the cups is fine. Let the muffins rest for 10 minutes before baking (I didn’t do this step and they were just fine). Bake muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm. These are truly one of the best muffin recipes I’ve come across in awhile. Enjoy! Click here to see the recipe online at King Arthur’s...