Gluten-Free Holidays: Spring

Holidays are often tricky to navigate when you or someone in your family has to stick to a gluten-free diet.  In my house, two of us eat gluten-free and we're always trying to create some semblance of "normalcy" during holidays.  With Passover and Easter on the horizon, I thought I would pass along a few resources for celebrating, gluten-free style.

At GlutenFreeMatzo.com (pictured left), they provide a host of traditional Passover foods in gluten-free form.  This site was quite a find!  There is a helpful recipe section and they even sell a gluten-free Passover cookbook.  In addition, they offer gluten-free noodles, horseradish, honey and macaroons. All items are Kosher.  I especially like the gluten-free matzo.  Next, I have to try the macaroons (oh wait, I gave those up.  See - The Power of Sugar). If only they sold those little chocolate ring jell candies I adored as a child! I contacted the company for some information and to grab a box of matzo for my son and they were very helpful, courteous, generous and kind.  A great company all around.

Now, on to Easter....oh, Easter.  As a child who grew up in a house with Easter and Passover and now, an adult who is raising a family that celebrates both Easter and Passover, it is always so hard to get that Easter basket during Passover and have to wait until Passover is over to eat any of the goods inside.  Man, did I look forward to the chocolate bunny, Cadbury eggs, jelly beans and the Peeps.  Now that I have a little one, the Easter basket gets even more challenging by trying to make it gluten-free and low in sugar.  This year, since my son and I are also on the GAPS diet, I will be making homemade Easter treats - I'll let you know how that goes.  In the meantime, Indie Candy  is a great site to try if you need to make Easter an allergen free holiday.  Now, if I could only find some organic, gluten-free, low sugar Peeps!

Do you have special dietary needs?  How does it affect your holiday shopping?  Any recipes to share?  Leave a comment below.  Join the discussion!

Sarafina's Story

Over the next few months, I'll be sharing client stories from time to time about their health challenges and experiences working with The Healthy Plate.  My first featured client is actress, model and owner of Art of Pilates, Sarafina King.  Here's her story....

A little about me and WHY in the world I’d want to give up Sugar!!! The reaction from most is: You’re in great shape, you work out, and you eat healthy (really for the average American I do eat SUPER healthy), Why would I want to do this….

Reason number 1 - I do eat healthy, and workout… A LOT.  But I find myself with a little gut. Great arms, great legs, and a little belly. I have no excuses or answers  for my belly, I don’t drink, I’m gluten free, I’ve never had a baby… there’s no reason for the fat around the middle.  I was stumped. 

Reason number 2 – I am an actress and fitness model. Being under the scrutiny of people on a daily basis is all par for the course in what I’m trying to do. I was fine with the rejection and brutal honesty up until a few days ago when someone told me, “You’re face is horrible (acne), if you think you’re going to work in this town what THAT skin, you’ve got another thing coming” And to be honest my skin is not really that bad. I have flare ups like everyone else, but it is something that I have struggled with as an adult.

Reason number 3 – I’ve tried EVERYTHING else, I was Vegan, Vegetarian, I AM gluten free.  I had always been a sweets after I eat person, but it wasn’t until I went gluten free that my addiction to sugar grew. Most gluten free foods are pumped with sugar to make them taste better.  Little did I know that although my stomach felt better without the gluten it grew with the added sugar.

Alas – I was venting one day to a client, (insert Jen), who is an amazing Organic Chef, Holistic Health Coach and most importantly a great friend.  Over the years she’s listened to my ups and downs, my woes, and knew what I ate, where my struggles were etc.  I asked her if she could help me fine tune what is going on with my diet. And that’s where the Sugar Detox began.   

Jen has been amazing from the meal plan she’s given me, the knowledge, the patience (I’m not a great cook) and I don’t efficiently know my way around a grocery store either.  I’m on day 2, technically 1.5. I’ve already sent numerous emails with questions, cravings, overall support and she promptly responds and has the BEST suggestions for ME. Not some generic “eat these snacks” kind of response.   Something that I realistically LIKE to eat.  I feel fantastic, the food tastes AMAZING, so far so good… yes I know it’s day 2… Let’s see how I like it day 5 :)

 

Keep you posted,

Sarafina 

***As Sarafina mentioned, I have actually been a client of hers for years.  She helped me get in shape for my wedding, during my pregnancy and now post-baby.  If you're in the Los Angeles area and are looking for a Pilates trainer who customizes workouts to your needs, send her an email.  For more information on her services, check out the links below.

www.sarafinaking.com

www.artofpilatesinc.com

What are your reasons for quitting sugar?  Did you kick the habit or are you still facing challenges?  Share with us!

Spectacular Macaroon - A Gluten-free, Vegan Treat

Fettle Vegan's - Samoa Macaroon

I am always on the look out for awesome recipes and treats I can make my family given all the food sensitivities in this household.  As a holistic health coach, I have studied over 100 dietary theories and utilize many of them in my practice.  So, when I go looking for recipes, I look everywhere - Epicurious, Food Network, Traditional Foods blogs, Gluten-free blogs, Paleo/Primal Blogs and Vegetarian/Vegan blogs.  There are so many great recipes floating around out there and all of them can be adapted to suit your needs.

Today, I really needed a treat and one that was gluten-free, egg-free and dairy-free because that's how we role in my family.  For this reason, I started my search on some vegan websites (since their recipes don't include animal products like eggs and butter).

I found just what I was looking for at Fettle Vegan.  It's a great website on vegan living.  I really enjoyed my time there trolling the site.  I chose their take on the Girl Scout's famous Samoa cookies.  I had to tweak the recipe a bit for my needs (they weren't gluten-free).  Check out their recipe, use mine below for a gluten-free/low-sugar start or create your own!

Samoa Cookie Macaroons (mostly copied directly from Fettle Vegan

Ingredients:
2 cups shredded or flaked coconut, unsweetened
1/2 cup coconut oil ***Coconut oil should NOT be melted. (FV recipe: 1/4 cup coconut oil)
1/2 cup coconut flour (FV recipe: whole wheat flour, or you could try almond flour)
1 1/2 tbsp raw honey (FV recipe: 1/3 cup maple sugar.  This was way too much sugar for my family + you've read my "Sugar Addiction" post below so you know my challenges...)
3/4 teaspoon Celtic Sea Salt (FV recipe: 1/2 tsp finely ground pink sea salt)
2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup of cold water (FV recipe: 2-4 teaspoons of cold water)
1/4 cup (2 ounces) unsweetened dark or other vegan chocolate

Directions:

1. Combine coconut, coconut oil, flour, honey, salt, almond and vanilla extracts.  
2. You want to have to fork the mixture together until the solid coconut oil has been completely smooshed up and combined with everything else. It takes about 2 minutes of dedicated forking.
3. Add water, starting with two teaspoons, and mix until mixture comes together and becomes sticky.
4. Once combined, use your hands to form the mixture into (about) 1 inch balls.
5. Once your macaroons are formed, set them on a paper lined cookie sheet in a cool place. The fridge will work beautifully here.
6. While the macaroons are chillin', melt about 2 ounces of chocolate. Use a double boiler (I don't believe in the microwave.  Not even for chocolate.)
7. Once chocolate is fully melted, remove macaroons from cooling area. Dip a fork in the chocolate and drizzle chocolate over the top (to keep the sugar low, minimize how much you drizzle or leave it out altogether.)
8. Once a little chocolate has been added, place macaroons back onto lined cookie sheet and let sit for about 20-40 minutes, allowing chocolate to set. This process can be sped up by placing the entire cookie sheet into the refrigerator until the chocolate cools completely. 

Enjoy!

As you can see, I had a great starting point and easily tweaked the recipe with substitutions to fit our needs.  They turned out delicious!  I only wonder if the "forking" could have been made easier by using a potato masher instead.  If you try this recipe out and use the potato masher, let me know how it worked out by commenting below.  Thanks!

What do you think of this recipe?  Join the discussion!

The Power of Sugar

I recently attended a health conference in Long Beach where I was absolutely shocked to learn from one of the speakers that sugar is actually 4 times as addictive as cocaine.  What?  Four times more addictive than what!?!  I couldn't believe it but the proof literally is in the pudding.  With Diabetes escalating every day and waistlines ever expanding, it is not only clear in research experiments but also to the naked eye, that we have an addiction to sugar in the U.S.  

One of the quickest ways to get control of your weight and balance your body's blood sugar/insulin processes again is by cutting sugar out of your diet.  Even if you only eat "natural" sugars from fruit, honey, agave nectar, etc., you could be ingesting an enormous amount of sugar per day.  Now, I am not saying to cut sugar out of your diet forever.  Fruits definitely have some health benefits as does raw honey but by eliminating sugar from your diet for a short period of time, you let your body learn to regulate your blood sugar levels, get a better sense of when you're actually hungry, increase your immune system's ability to fight off illness and ward off Candida infections. 

Sugar is pervasive in our American diet.  All kinds of foods that you would not associate with sugar have been processed with this other "white powder." Did you know that taco seasoning and tomato sauce contain added sugars?  Can you see the hidden sugar in the picture above? In her step-by-step e-book, "I Quit Sugar," Sarah Wilson surprises herself by discovering how much sugar she actually consumed in a day.

A year ago, I quit sugar.  My health improved immediately.  Once you quit sugar, you don't crave sweets as much and when you do take a bite of dessert, a bite is all you actually need to feel satiated.  However, Valentine's Day was just a few weeks ago.  My husband wanted to be sweet and brought home a small tub of coconut macaroons for me.  It's really the only treat I can eat without having a reaction due to all of my food sensitivities.  It started out as one bite of one macaroon.  At first I thought they were too sweet.  I went back for another bite then another macaroon and then another. 

During the next few days, I was exhausted.  I started adding caffeine and more sugar to my diet to cope.  Within the week, my face had broken out with acne, I was severely dehydrated and I had a systemic Candida infection.  All of this from one bite of an ultra sugary macaroon.  Can you say addictive?  That's right, say it with me again - "4 times as addictive as cocaine!"  I was addicted.  And like most addictions, I had withdrawal symptoms for days after I decided to stop the sugar roller-coaster madness.  I've now been sugar-free for a week.  My acne and Candida have subsided, I'm able to sleep better and I'm full of energy.  Plus, I lost a few pounds off of the tummy tire I had acquired during my sugar binge.  

Well, I learned my lesson!  I'm not perfect.  I'm a Health Coach who fell prey to the siren call of sugar but at least I had the tools and knowledge to reign it back in quickly.  It's amazing the power sugar can have over your mind. Want to come out of your sugar fog?  Try my 30-day kick sugar program at The Healthy Plate. 

Have you ever quit sugar before?  Are you still sugar-free?  What were the results?  Join the discussion below.  I'd love to hear from you!

Yogurt: Rich, Creamy Goodness With A Probiotic Kick

A few weeks ago, I purchased a yogurt maker.  Ever since I read, "French Women Don't Get Fat," I've wanted to make my own yogurt.  The author describes a method for making yogurt in a warm oven all night but I liked the idea of getting a yogurt maker that holds the temperature consistently.  So, I purchased the Euro Cuisine Yogurt Maker, 42 oz. of Raw Milk and a packet of yogurt starter.  You can also make homemade yogurt with organic, pasteurized milk.  All I had to do was heat the milk up to the correct temperature, add the packet of yogurt starter, pour the warm milk into the jars and let the yogurt maker do its job for the next few hours.  It only took 15 minutes to make the milk mixture. Easy peasy!

Fresh, homemade yogurt is unparalleled in taste and health benefits.  This rich, creamy concoction is a probiotic powerhouse to soothe your gut.  Many commercial yogurts have loads of sugar and additives to extend shelf life.  Yogurt made at home, where you control the ingredients is delicious and pure and it doesn't take much work at all.  Why don't you give it a try? 

*A note on raw milk - I never imagined I'd ever drink raw milk.  Many years ago, for a short period of time, I moved to an area surrounded by farms and became active in the Slow Food movement.  At one of our meetings at a dairy farm, the farmer brought out raw milk for us to try.  I was hesitant but to be polite, I tried it.  Wow!  It blew me away.  It was like no milk I had ever tasted.  As I drank it, I felt my body being nourished and I didn't have any of the tummy troubles I've often had with commercial dairy.  For that reason, when I do have dairy, I try to get raw milk cheeses and yogurts.  In California, we are lucky to be able to purchase raw milk at several groceries.  I prefer Claravale Farms Raw Milk but there are many other delicious brands.  There is even a Raw Milk Challenge going on at The Healthy Home Economist.  Give raw milk a try....you might be surprised. 

Who out there has made homemade yogurt?  Which type of milk do you prefer?  Join the discussion!