Tag Archives: GF

Super Easy Blueberry Coconut Milk Pudding

If you have read some of my previous posts, you know that I am eternally searching for new and interesting recipes for my daughter. She has become a bit of a picky eater and as we all do, we get bored with the same foods, over and over. I had a spark of imagination one day, while preparing lunches for the kids. I threw the items together so quickly and chucked it into the fridge so it had a couple of minutes to chill. To make a long story short, she liked it, so try it and perhaps you and your children will do the same.

I made little portion cups and took them to school. You could modify the recipe to make larger portions if you wish. I now make this for my own lunches and it is like yogurt and fruit. So good!

These amounts are flexible. Use your best judgement.

3-4 oz of your favourite non-dairy milk. I like coconut milk.

3-4 tbls of frozen berries. I used blueberries/raspberries for my last recipe

1/2 tbls of your best maple syrup

2 tsp of chia seeds and hemp hulls if you like.

I like to store in small mason type jars and put into the fridge until you want to eat it. It will be good for about 2 days.

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Letter to My Children: Health

I love you and that is the answer for so many decisions that we make.

I know that it doesn’t explain everything and I guess that is why I hope to explain it, in more detail, here.

Challenge is inevitable, as God gives each and every one of us things to guide and push us to be “more”. You have each been challenged early on, even though you may not really understand as it is just ‘your’ life. You know nothing different, because it has been that way for most of your life.

I believe that we are destined to help many families that also face challenges and that is why we were led down this path.

OK! Yes. I know. I will move on.

As a family I know that you both have different challenges, but we try to treat you the same.

Our goal is to give you tools that may not be popular or trendy, but real! We have experienced disease and chronic illness personally and professionally. We have had to learn a lot of the information that has kept you healthy and happy from non-traditional resources, but we have learned to trust our instincts.

Trust your instincts! Trust your gut!

As in any family, when one person is experiencing difficulty, we all are affected. We try to work together to solve the issues and come out stronger on the other side.  Sometimes you may have felt that you were having to deal with issues that weren’t necessarily yours. We know that, but realized that we can only do so much at one time. Everything happens for a reason and at the time that it is meant to.

Health-wise, we had no idea that starting a gluten-free diet would lead our family to a whole food lifestyle. When we first found out, we tried, like so many other families to do the minimum necessary to keep our children safe. Looking back, I can see how we were just like most other families that experience similar, we resisted the information to begin. We didn’t want to make those BIG sacrifices if we didn’t need to. It really was such a blow to our way of life. We were challenged by this and it made us stronger.

I am so grateful for the lessons that we learned! Through this we learned many things and have adjusted our diet to meet our needs, now and for life.

I know that it is hard to see family and friends eating what used to be common and is advertised as “normal” food. Every birthday party, play-date, school function or field-trip is hard for us, but I know it is difficult for you to see the other “convenient” options. Sometimes I wish that it was easy again, but I remind myself that our food is just that. FOOD. Not a party. Not convenient. Not to comfort someone else. It is a challenge for us all and I know that you wish to eat pizza and hamburgers. I also wish it was that easy again!

We have learned so much about health and disease that we want you to learn and have a healthy life. I don’t want you to eat, just to eat and have no idea what health is about, when you get older. I want you to understand that health is everything! If you are sick then life pretty much sucks, so why not do what you can to be healthy??

As you grown into beautiful adults and learn to care for yourselves, you may hear “how expensive” organic food(healthiest option)can be. I wish for you to understand that it is like putting good gasoline into a precious sports car. All systems work together to make that ‘car’ go. If you put junky, cheap ‘gasoline’ in, you will have a poor running ‘car’. If you consider it and investment(because health is your largest and most valuable asset)then you can expect exceptional performance!

I hope these lessons; which we learned the hard way, can make their way to you with a lot less challenge and discord, than how they came to us. I am blessed to have you in my life and know that together we will change the world, in a very positive way! God bless you.

Dad

 

Guilt-Free Poutine from naturmend

This is a recipe from our favorite naturopath here in Calgary. I haven’t made it yet, but it sounds delicious and I am eager to try it soon. If you try it leave comments on your experience so that we can all learn from each other.

Ingredientspoutine

  • 2 tbsp AKA miso
  • 1 tbsp tahini
  • 10 baby red potatoes (yams or other potato varieties can also work)
  • 1 tbsp olive oil
  • 1 avocado
  • Ground pepper
  • Sea salt
  • 2-4 tbsp water

Directions

  • Preheat oven to 400. Slice potatoes into 1/2 cm slices. In a mixing bowl stir potatoes with olive oil and a pinch of sea salt until potatoes are lightly covered in oil. Arrange potatoes in 1 layer on a baking sheet. Bake for 10-15 minutes or until slightly golden on the underside.
  • While potatoes are baking mash miso with water and tahini in a small sauce pan. Mix together until thick gravy like consistency over medium heat. Adding water as needed. Mix until warm and smooth.
  • Remove potatoes from oven and arrange on a plate. Top with a layer of sliced avocado. Then a generous pour of miso gravy on top. Add cracked pepper and a pinch of sea salt and enjoy this hearty wintery and indulgent (but guilt free) snack.’

http://www.naturmend.com/2015/01/19/recipe-guilt-free-poutine/

Be healthy! Enjoy life. Be extraordinary.

Fudgy Chocolate Tarts(Organic, Paleo, Gluten free)

I made these a few weeks ago because a friend had suggested the recipe awhile ago. I was a little cautious at first(she is a great cook, just not Celiac), but I was so blown away by the richness. It was so decadent!

I made my first batch in January and my Celiac daughter was so happy and excited(it was still in her mouth while she blurted) “can you make these for my birthday?”(August)

I am so thrilled to have another recipe that makes her feel ok and not like such an outsider!

When I first made these I made the mini tarts using my mini muffin pans(I got about 20). This latest version I made for Valenitine’s Day and used larger silicone molds(I got 8 this way).

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They turned out so good. Even if you still eat grains, dairy or sugar, you wouldn’t miss any of it! Honestly:)

Serving Size: Makes 4-3″ tarts or 18 small tartelettes

These tarts are so rich that they can easily be split between two people. I also tested these tarts using a mini-muffin tin and used 1 tablespoon of crust for each tartelette and ended up with 18 tartelettes. I also suggest using a coconut oil (such as expeller pressed) that doesn’t contain a strong coconut flavor. I found that these tarts taste better the longer they sit. I think it’s best to make them the day before serving. They keep in the refrigerator for one week.

Ingredients

Crust:
Filling:

Instructions

Pour all of crust ingredients into the bowl of a food processor. Process until all ingredients are blended. Divide crust into four servings and press crust in the bottom and up sides of oiled tartelette pans. Clean food processor bowl and blade.

Place all filling ingredients into the bowl of the now clean food processor. Process until ingredients are smooth. Divide filling among tartelettes and spoon over crust. (There will be 2-3 tablespoons of filling left over) Place tartelettes in the refrigerator and chill for 2 hours before serving. Serve cold.

 

Thank you Carrie Vitt from Deliciously Organic.

http://deliciouslyorganic.net/fudgy-chocolate-tarts/

Candy-like Hemp Date Balls

My Celiac daughter has been amazing with adjusting her diet since learning about this 4 years ago. I feel like it is my mission, sometimes, to show her that life is possible and extraordinary, when you make it so. Never give up and don’t stop believing!

I created this recipe out of necessity, as we are constantly looking for healthy, safe and delicious snacks to make life as a paleo kid more fun and travel friendly.

Recipe

2 cups of pitted dates

1/2 cup of organic hemp

1/8 cup toasted almonds

1/8 cup shredded unsweetened coconut

1/4 tsp of cinnamon

In your food processor, combine hemp and dates until one big ball forms. Toast almonds and grind into course almond meal. Combine with coconut and cinnamon in a shallow dish. As long as it is well mixed, spoon about 1/2 tbsp into a sticky ball. Roll in the almond meal and coconut mixture and then into a small ball. I store in a sealed container in the fridge to keep fresh.

It should make approximately 30 balls. Enjoy!

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HaVabar recipe. Date, hemp, pumpkin seed, cranberry.

The recipe for the HaVa bar was a long time coming. My girls really like the bars that I make and I have been trying many variations. This recipe came out of trial and error.

I am assuming that you will be using the best ingredients that you can, for your family. I choose to use mostly organic for all my recipes.

It is simple and tasty. Not too expensive, but chock-full of healthy things. This is the first time putting this recipe out, so I may update as it evolves.

Ingredients:

2 cups of good quality dates

1/3 cup of pumpkin seeds

1/4 cup of hemp seeds

1/3 cup shredded unsweetened coconut

1/4 cup chia seeds

1/4 cup of unsweetened cranberries

3 tablespoons of almond butter

1 tablespoon of honey

1/2 teaspoon of cinnamon

Proccess:

Put the dates and pumpkin seeds in food processor and pulse until they are a paste like consistancy.

Add in hemp, coconut, chia and mix together. It should start to ball up. Now add in honey, almond butter, cinnamon and cranberries and pulse until well mixed. You may have to use a scraper or spoon to get mixture back into the blades and continue until well mixed.

Place in something like a 9X9 pan and then store in freezer. Cut up and keep in freezer.

These are excellent snack items and keep well. They don’t last long in my house and are fairly easy to make.

 

 

 

 

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Don’t Wait Until You Get Sick

I want to make sure this is clear.

This is just my thoughts and opinion.

I have seen, first hand, how food can heal and change lives. I have also strung together stories from strangers and family members and realized through our dietary needs, that if you eat crap, your body will treat you like crap.

I am just a dad, husband and a fed up consumer that realizes that we have been led astray by large corporations that want to sell their products. Enough of that!

Sickness and decay is not normal. Health and vitality is our default setting. Just because we are aging, we don’t have to fall apart.

Alarming Health Trends

I am begging you to not wait until you or someone you love gets ill, sick, cancer or dies before making diet and lifestyle changes. We all know that we should eat better.

I have found many great examples of people healing themselves and turning their life around with the power of good, healthy food choices.

We all know the saying “you are what you eat”, but when you are addicted to processed, easy food, it is hard to make that commitment.

I wish that I would have understood this much earlier. My parents did their job and taught me the common sense things like, eating meals as a family and teaching your children to cook. I put the blame on our weak, paid-for government and the large corporations that truly run our country. Apparently health doesn’t bring in enough revenue.

Please make your family’s health priority and choose to pay more now for good healthy foods.

How did our priorities get so screwed up?

Why is it, we are so eager to spend so much money on fancy cars, posh homes and then cheap out by trying to save money on our food?

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Should that not be our priority or at least high on the list of importance??

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I realize, first hand, how hard these changes are to make. Believe me, when I say that there has been very few days where I am not wondering, “what am I going to make for the next 3 meals?”. It does get better, but I have made that commitment, that we are never going back to a life of easy or cheap food. I have heard someone say that “you pay the farmer/grocer now or pay the doctors later”.

I urge you to start where you can today! Make better choices and balance your life.

  • Support local farmer’s markets and start a garden.
  • Cook!
  • Teach your children to cook.
  • Don’t give up or give in.

Be healthy and love life.

Mini Pumpkin Tart Paleo GF

Last year for Thanksgiving, I was new to the Paleo diet and wanted my daughter to get that pumpkin pie that she asked me for, so I did! Danielle Walker and her wonderful recipe saved the day and everyone said they loved it.

This year, I am working and won’t be able to be there but still wanted to do something and had seen a recipe for mini pumpkin tarts. It sounded and looked so good that I had to try it.

Despite having very little time (I am feeling confident enough now) I took the leap and went all in!

Now that I have been cooking this way for awhile it seemed pretty easy.

I found that this tart recipe made double the amount, for me. I would suggest that you keep wetting your fingers, to keep from sticking to the pie shell as you are pressing it into the muffin cups.  I was unsure how thick I had to leave the crust for this time and will know better for next. It does raise up a bit, so I would press it a bit thinner than I originally thought it should be.

Next time, I would like to use fresh pumpkins to make up the filling, but this time I used the canned version.

This recipe turned out really good. I am very proud and I am still waiting to hear how the family liked it. Cross my fingers that they like it as much as I did!!

Be healthy and enjoy today.

AUTHOR: Beth – Tasty Yummies

SERVES: 12 mini tarts

Ingredients:

  • 2 cups almond flour
  • 2 tablespoons maple syrup*
  • 1/4 cup coconut oil, melted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • dash of ground nutmeg
  • 1/8 teaspoon salt

Filling

  • 1/2 cup raw cashews, soaked for at least 4 hours, preferably overnight
  • 1/4 cup maple syrup*
  • 1 teaspoon vanilla
  • 1 cup fresh pumpkin puree (see my post on how to make your own, canned will also do)
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • a pinch of ground cloves
  • a dash of sea salt

Whipped Coconut Cream

  •  1 can organic full fat coconut milk, refrigerated overnight
  • 2 teaspoons maple syrup (use more or less or none at all, or whatever your favorite sweetener is)*
  • 1 teaspoon vanilla

*Maple can be substituted 1:1 for honey if you follow SCD

Instructions:

Shells

  1. Preheat oven to 350ºF. Line 12 cups in a muffin tin with paper liners (you could also use greased mini tart pans).
  2. In a large bowl, add all of the crust ingredients and mix very well. Really get your hands in there to get it all together and work it into a nice dough.
  3. Add the crust mixture to the muffin cups and press down firmly into the cup using your knuckles, going up the sides a tad bit.
  4. Bake for 15-20 minutes until golden brown.
  5. Allow to cool in the pan for about 10 minutes, then place the pan in the refrigerator until you are ready to assemble the tarts and serve. (Many times I make the tart shells the night before and keep them in the fridge until I am ready to serve)

Filling

  1. Drain the cashews and add them to your food processor and give them a whirl by themselves for a bit, to break them up and start turning them into a paste of sorts.
  2. Once the cashews are broken up add in the maple syrup, vanilla and coconut oil, process that a bit more until it is a smooth and creamy paste.
  3. Add in the remaining ingredients and process until smooth and creamy.

Whipped Coconut Cream:

  1. Make sure that your can of coconut milk is well chilled. I recommend leaving it in the fridge overnight. Open the can of coconut milk carefully, keeping it level. There will be a firm, waxy layer of coconut cream that solidified on top. Carefully scoop this off into a chilled glass bowl. Keep the leftover coconut water, it is great for smoothies.
  2. Using a mixer, whip the coconut cream for 3 to 5 minutes until it becomes light and fluffy, with soft peaks.
  3. Mix in your maple syrup and vanilla, if you are using.
  4. Place the whipped coconut cream back into the fridge until you are ready to use. This may be more than what you need for all 12 tarts, depending on how much you put on top, but that’s ok, it keeps for several days, covered in the fridge.

Assembling the Tarts:

    1. Remove the paper liner off of the tart shells. Top each of the tart shells with a spoonful of the pumpkin filling and a dollop of whipped coconut cream, sprinkle with a little ground cinnamon. Serve immediately.

Tasty Yummies

Full Recipe

 

 

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“You Might Not Be Getting All the Nutrients You Need, Eating That Way”

“You must have healthy grains as part of your diet.”

Do you hear this sentiment from friends and family?

Our society has been brainwashed into believing bull-caca!

If you are like me, you don’t believe “conventional” wisdom as far as you can throw it!

You may feel like you are swimming upstream sometimes, trying to keep you and your family healthy while government, relatives, and big business try to feed you loads of crap they call food!

When we tell people that we only eat fruit, vegetables, meat, fish, seeds and nuts, their immediate response is, “….what do you eat then?”

Many will wonder (because they are programmed the same way we were), how we are able to sustain our children on a diet without “whole grains?”

Some brave souls may even ask, “But what about all the healthy fibres that they are missing out on?”

I am here to tell you, you are not alone if you are getting these questions.

If you are maybe wondering yourself, then hopefully I can help you, and shed some light on this murky subject.

We didn’t get a choice when our daughter was in pain and the typical gluten free diet wasn’t the final answer. We had to hit the drawing board once again. This was the second time in less than 2 years that we had to redefine our diet, and pore through endless websites and books to try to find a solution that none of our doctors could give us.

We made a bold decision to take these things out of our diet, out of sheer desperation. We didn’t have answers, so we had to go for it and pray to God that this might fix what continued to give our daughter the excruciating discomfort, with no name.

Well, I’m here to tell you that you can survive, nay, thrive!

We are essentially following the Paleo diet, but I resist saying that because I feel it is more of a dissection of the food pyramid, or a back-to-basics-plan. I also know that people have a preconceived image of someone on a Paleo diet.

Here are the reasons that I follow the diet and want my family to learn how to do the same:

  • My full time job involves dealing with many chronically sick people, some are quite young (and I don’t want to end up that way)
  • After dealing with our immediate family diet needs, I started to look back on other family members and their ailments
  • I truly believe that health and longevity starts in your mind. If you believe you are healthy, you are.
  • Falling apart as we age is not supposed to happen at the rate that we have become accustomed to
  • The rates of autoimmune diseases, cancers, allergies and general sickness continues to go up despite advances in medicine (Cancer cases to rise 57%, Autoimmune disease on the rise, Food allergies on the rise)

I find that health is personal and people have to stand up for their beliefs. When you make changes as drastic as this, you are always going to have someone or something challenging you. You have be firm in your belief and remember it is YOUR health.

Dining out, family engagements, parties, holidays are all different and can be challenging. I suggest joining a group of like-minded people or some sort of Paleo community, as it helps to have people to share your thoughts with.

Stay healthy!

Article from the famous Mark Sisson:Why Grains Are Unhealthy

Doctor Reverses Multiple Sclerosis in 9 Months by Eating These Foods

What is the Paleo Diet by Robb Wolf

 

Review Caesar Salad from Hot for Food Blog

I saw this really cute couple on the news the other day talking about their love of food and had to look up the website to check it out. As promised, their blog was sexy and sleek and the recipes sounded phenomenal. The caesar salad caught my eye, as the dressing that I found recently is dairy free and good, but I was looking for phenomenal!

Needless to say, I had to try it. Once I thought I had the ingredients and was needing some dressing, I flew through my kitchen, looking for all the tools needed.

I quickly realized that my cashews needed 3 hours of soaking and when you are feeding a family and in a hurry, 3 hours just won’t do. I got the water boiling and pour that over the cashews. Whew! That should do the job.

I’m interested but not looking for vegan recipes, so I made my salads with lots of meat. This recipe looks delish!

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My salad was kale, sunflower sprouts, organic baby cucumbers,  organic cherry tomatoes, yellow tomatoes, salami and bacon.

caesar dressing ingredients (16 oz of dressing):

3/4 C raw cashews (soaked for a min. of 3 hrs)

3/4 C water

1 bulb of roasted garlic (approx. 7-9 cloves. Feel free to do more/less depending on your taste)

1 pitted medjool date

1 tsp lemon zest

1 lemon, juiced

3 1/2 tbsp nutritional yeast

1 tbsp apple cider vinegar

1/2 tsp dijon mustard

1 tsp sea salt

1 tsp ground pepper

Drain the soaked cashews and rinse with more water until it runs clear. Place all the ingredients in a vita-mix or high powered blender and mix on high until smooth. Refrigerate for at least 1 hour before serving on your salad.

I felt like a hack, making this dressing. I was in a hurry, so I didn’t do it exactly as the recipe says, but boy was I happy with the results!!

I love, love this dressing so much! Thank you!

Dairy Free Vegan Caesar Salad