Tag Archives: gluten free

Zucchini Noodle Salad

Need a good, gluten-free substitute for pasta salad? Try our delicious Zucchini Noodle Salad!

Zucchini Ribbons Final

Brianne Williams, RD, LD
Serves 2
Ingredients:
2 zucchini
½ cup carrots, grated
2 tablespoons green onions, sliced thinly
2 tablespoons cilantro, chopped
¾ cup fresh pineapple, cubed
¼ cup cashews, crushed
1 chicken breast, cooked and cubed
Dressing:
½ cup cashews
2 tablespoons coconut milk
1 teaspoon fresh ginger
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
Pinch of salt
Water (add for consistency if desired)
Using a spiral slicer, slice zucchini into thin noodles. On a cutting board cut noodles to desired length. Toss all salad ingredients in salad bowl. Blend dressing ingredients together in blender and drizzle desired amount over salad.

Paleo recipes for kids

Following this diet for us is more than just a fad or a good idea. We have been through so much to get to a point where she is healthy and thriving. I found these recipes but haven’t had a chance to try them. I hope that if you are searching for some great alternatives to the processed c.r.a.p.(Carbonated drinks. Refined sugars. Artificial food. Processed food) that we have been accustomed to, you may want to give these a shot. Believe me, I know how hard it can be when you just want your family to be healthy and you need to change how you learned to cook!

15-Paleo-Recipes-for-Kids

 

http://www.mynaturalfamily.com/recipes/paleo-recipes/paleo-recipes-for-kids/

Great book for SCD, paleo or celiacs!

I have been using some of Danielle Walker’s recipes as they are awesome, but I thought that getting from the internet was the way to go. Well, my wife knows how much I LOVE her recipes(and she’s not hard to look at either), so she bought the recipe book for me. It is so good and a beautiful addition to my collection of “must haves”.

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Since getting the book, I have tried and made some great things. I made mayonnaise, hamburgers, “peanut butter” cookies and the best club sandwich! If you are SCD or Celiac or just wanting to eat healthy, you will love her easy and down to earth approach to food.
Thank you Danielle. You have helped to make our lives so much better.

Best Pumpkin Pie Recipe! Gluten Free, Dairy Free

With Thanksgiving coming up, my daughter asked me if I can make pumpkin pie. Of course I want to be able to do that, but hadn’t found a good recipe yet. Then I found Against All Grain
Thank you. Thank you!
The whole family ate and loved it! The girls would have eaten the whole pie that first night, if I had let them.
Wow this is so good! Even if you don’t have the restrictions that we have, you might want to try this.

AUTHOR: Danielle Walker – AgainstAllGrain.com

SERVES: 6-8

Ingredients:

For the crust

For the filling

  • 1 15 ounce can pumpkin puree (or about 2 cups fresh)
  • 1/2 cup almond milk
  • 3 eggs + 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon lemon zest
  • 1/2 cup grade B maple syrup (honey for SCD)

Instructions:

  1. Add the pecans to a food processor and process until they have turned into a coarse flour.
  2. Add the rest of the ingredients and process for 15 seconds, until a dough forms.
  3. Press the dough into an 8 or 9-inch pie plate (or springform pan for easy release), spreading it up the sides and covering the bottom. Fill with pie weights or prick a few shallow holes in the crust with a fork to keep it from bubbling during baking.
  4. Bake the crust at 325 degrees for 10 minutes. Remove it from the oven and cool for 10 minutes, then place in the freezer for 20 minutes.
  5. Whisk all of the ingredients together in a bowl.
  6. Pour the filling into a frozen pie crust.
  7. Bake at 350 degrees for 35 minutes, or until the custard has set but is still slightly jiggly in the center. If the crust starts to brown too quickly, you can cover the edges with foil and continue baking.
  8. Turn off the oven and leave it cracked open for 30 minutes while the pie cools. This will help it from cracking on the top.
  9. Refrigerate until chilled, then serve with coconut whipped cream on top.

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This was one of my first recipes that I did when we had started SCD, so I am very grateful to Danielle Walker and her talents. This is ONE delicious pumpkin pie and I hope you and your family stay healthy! God bless.

 

 

Dad’s GF chocolate “ice cream”

Being the first day back to school, after dinner I thought I would try to make chocolate ice cream for my girls. I haven’t tried this, but I had heard of the idea and I like to “wing it” sometimes!
I had tried sweet potato ice cream before but it wasn’t great.
The challenges that we have is that our one daughter is off dairy(we would like it if we all excluded it, but that is another matter) no sugar, as well as celiac.
So I pulled out my container of frozen bananas, honey, cocoa and coconut milk for the experiment.
Here is the recipe:
Everything is approximate. So you may have to play around with the measurements a bit until you are happy with your results.
Start with about 4 frozen bananas in the blender
1 tablespoon of honey
1 heaping tablespoon of the best cocoa that you can find
1/4 cup of coconut milk(or almond milk)

This is a real blender test!
Blend well until thick and malt like consistency.
Most recently, I like to add chopped pecan for the extra calories.
Enjoy:)

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Food is everything, but should it be?

Why does every event or celebration have to be based around food?

Our family has food restrictions and besides not being able to eat at restaurants, many if not all social events have a food component to them. “Fit in or don’t go”, is how it feels many times. For our family we are learning that this is going to be commonplace one day, but for now it is difficult for us.

We went GF 3 years ago and then realized that things weren’t resolving with that diet alone. We have learned that going GF is many times just the starting point and there can be many more issues that can follow that diagnosis.

Dining out used to be such a big and common event for us, since we worked in restaurants for many years. We loved dining out and trying different restaurants. We didn’t expect that we would never be able to take our kids to a restaurant for a birthday or other celebration ever again.

When our daughter started the new school we carefully and cautiously explained to her new teacher how concerned and careful we are with specific foods and it may be best if no food is even offered to our daughter. Wouldn’t you know that the very first day was an indication of how the whole year would be. Cookies and juice were given to all the other children on that first day at Gr 4. How would you feel, being at a new school and this is the first day?

The teacher was very kind and gave rewards to children for good behaviour and guess what they got? Food! We thought it was odd that there was such a focus on food since one of her children was peanut allergic. You could assume that she may have changed her focal point to something other than that??http://www.glutenfreesociety.org/gluten-free-society-blog/staying-gluten-free-for-school-lunches/?inf_contact_key=1d0118f443d2844a3a8cecd6cbcd0d778a65185aabac6d0ec67d808b01233e56

Every birthday party, wedding, halloween, family gathering has a large component of food around it. I really see why we north americans have issues around food when you see it from this perspective.

We have a fabulous children’s hospital, but we can’t have safe food for our children from there because most restaurants or staff dont understand cross contamination and the ramifications of eating something that may have small traces of gluten.Dr. Osborne

We hope that we can be the change that we want to see in the world. I guess that means meeting with the school and expressing how important this is to the health of our family. They understand peanut allergy, but since this is not emergent(call 911)then it seems not as important.

We are supposed to be going with our family for a dinner at a restaurant tonight, so that is why I was thinking about it now. Great! We have to go to dinner and eat chinese, while our other daughter sits and wishes she could have it! This is so hard to do! I will bring some food for her and tell her to just enjoy what I have prepared, but deep down I wish that she could eat all this unhealthy food along with us!!! Argh! It would make life so much easier, but we have to make a change. We have to change the world for the betterment of all of us.

I should open a safe restaurant for all families…

Mini Grain Free, Sugar Free Banana Muffin

A few months ago a friend brought this recipe to me as she knew my daughter was celiac and knew I was always on the lookout for great new ideas.
Soon after I tried it for the first time we found out that H was having reactions to eggs. So after trying the recipe with a chia seed egg replacement, I forgot it altogether one time and it was very good!
I have made a few adjustments over the many batches that I have made and now think I am at the ultimate muffin!
Ingredients:
3 very ripe bananas
1 1/2 cups roasted unsalted cashews
3/4 cup almond flour
1/4 coconut flour
2 tablespoons macadamia nut oil(or almond oil or walnut oil)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
3-4 small shredded carrots or (3 oz of zucchini or beet)(optional)
1/2 teaspoon cinnamon
1/4 teaspoon salt
Coconut oil( to grease muffin tins)

Directions:
Preheat oven to 375
Grind cashews in food processor until you get a fine meal
Add macadamia nut oil and blend until well combined(making cashew butter)
Add the ripe bananas and blend until it forms a paste. You will have to scrape the edges to make sure it is well mixed.
In a medium bowl mix almond flour, coconut flour, baking soda, baking powder, shredded carrot, vanilla, cinnamon and salt. Mix all ingredients into a batter.
Spoon batter into well greased mini muffin tins.
Bake for about 10-12 minutes or until they start to brown.
Let muffins cool completely before storing. (I store in the fridge after day 2 to keep fresh)

These muffins freeze well also. You should be able to store for up to 2 months in a deep freeze.

Makes about 36 mini muffins.
Enjoy!

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