When you’re eating gluten-free or grain-free and being mindful of your intake of pre-made foods….dishes like fetuccinne, gnocchi, and lasagna get rotated out in place of lighter fare. The sugar spike from the processed flour in the pasta, combined with the irritating gluten protein in the wheat can leave you feeling lethargic and overly full [continue reading]
There are several versions of the immune boosting concoction I make in the morning – this is one I’ve been making recently and I want to share why it rocks my socks off. It’s: fresh squeezed orange, fresh mint, fresh ginger, nutmeg, (cinnamon stick optional). Hot water. Here’s what makes this such a powerful, immune-boosting [continue reading]
I love Sunday brunch – I always like to make myself pancakes or French Toast or crepes. Here’s a new spice combination I tried this weekend that was SO delicious, I had to share. I use a rice-pecan gluten-free bread (made by Food for Life). Batter: 1 egg 3 T almond milk (coconut milk, hemp [continue reading]
Sometimes a great meal needs great drinks. Summer events call for a delicious beverage in-hand. But what if you’re not in the mood for alcohol, are training with specific goals, don’t need the extra sugar from the alcohol, or just plain don’t drink alcohol? My solution: Delicious Blackberry-Ginger Muddled Mocktails. Easy to make and even [continue reading]
I have been making these Dutch crepes for years, and though I originally learned to make them with milk and whole wheat flour, they are light and delicious (and taste even better) with almond milk and spelt flour. The filling is a simple melange of apple, fresh ginger and almonds that you can make in [continue reading]
Today’s Food of the Day is ginger…an amazing plant with numerous health benefits. To learn more about it, and find out my favorite thing to do with it, watch today’s FOD video!
On the menu tonight: Roasted 5lb chicken, coated with coconut oil, stuffed with ginger, garlic and blood oranges, baked with sweet potato and fennel. Served with home-made popovers and sautéed asparagus…and wine. For my latest cooking venture, I decided to experiment with coconut oil as an alternative to butter for coating my chicken with. Coconut [continue reading]