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Roasted Fennel Infused Strawberry-Lemon Bars

February 19, 2012 By 6 Comments

Two weeks ago, Shea and I opened a challenge to our readers.

Using our Ingredient Challenge Monday format, where we feature one whole-food ingredient and challenge our readers to join in on the creativity, we challenged each of you to use fennel in the most creative, most delicious way you could imagine.

To open the challenge, I shared my Maple-Glazed Roasted Fennel with Apples and Root Vegetables and Shea featured her decadent Smoked Sausage Dogs with Caramelized Fennel and Onions.

Then in response, we received absolute silence.

In hind-sight, opening to door to this challenge with two savory recipes in the month of chocolate, sugar and sweets probably was an error of poor timing on our part.

That being said, we love fennel and would still love to see how creative you can be with yours!

To help with this, we have extended our challenge by one week.

To enter, please include the Ingredient-Challenge Monday (ICM) badge (above), link the image on your page back to this link: http://www.dixiechikcooks.com/2012/02/06/smoked-sausage-dogs-with-caramelized-fennel-and-onions/, join in and grab on to the blog hop below.

Shea and I will feature one of your ICM recipe’s on each of our blogs at the beginning of the next challenge.

The challenge is now open until midnight; February 27, 2012…we do hope to see your creations!

 

…And to show that fennel is not all about the savory side of things, tonight I am happy to introduce a very sweet way to indulge on this heart-healthy delight.

These Roasted Fennel Infused Strawberry Lemon Bars are not your mother’s dessert.

Pan-roasting the fennel brings out the ever-so-subtle licorice flavor of the vegetable, adding a slightly savory undertone to this traditionally sweet treat.

Grain-Free, Sugar-Free and Vegan, these bars are sure to delight!

Enjoy!

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Roasted Fennel Infused Strawberry-Lemon Bars

Ingredients

Instructions

  1. Preheat Oven to 350f. Prepare crust by mixing 1c palm shortening, almond flour and sea salt. Press mix into pre-greased 9x13 pan. Bake for 20-25 minutes, until lightly golden. Set aside.
  2. Over medium-high heat, melt 1 Tbs palm shortening in medium sauté pan. Add in diced fennel and roast until lightly caramelized, remove from heat.
  3. In blender, puree strawberries, lemon juice, lemon zest, arrowroot powder, filtered water and stevia. Add roasted fennel and pulse until fennel is finely diced or completely incorporated, depending on your preference (I like to leave a little texture/bite to my bars). Pour mix over pre-baked crust and bake for another 15-20 minutes, when mix appears firm. Refrigerate 1-2 hours until ready to serve.
  4. Makes 24 bars
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Don’t forget to join us! We look forward to seeing what beautiful creation you bring!

This post is also linked to: Slightly Indulgent Tuesday

 

Filed Under: Dairy Free, Desserts, Gluten Free, Paleo, Recipes, Sugar Free, Vegan Tagged With: , , , , , , , , , , , ,

Home for the Holidays, Gluten-Free Style: Chocolate Pecan “Toll House” Pie (Gluten-Free, Dairy-Free, Grain-Free)

December 2, 2011 By 225 Comments

There truly is no place like home for the holidays.

Whether yours is as high-tech as the one featured above, or as simple and solemn as my humble abode, I have no doubt that this simple little phrase “Home for the Holidays,” conjures images and memories like none other.

Shirley Braden of Gluten-Free Easily was undoubtedly inspired when she named her special holiday event “Home for the Holidays – Gluten-Free Style.”  From November 28 – December 23, 25 bloggers will be sharing 26 gluten-free recipes that mean home and holidays to us.

 

As if that weren’t enough of a reason to celebrate, Shirley has also lined up almost 100 prizes including cookbooks, resource books, apps, magazine subscriptions (print and digital), and other various items essential for gluten-free, whole-food living. There will also be 3 lovely grand prizes, including a top of the line Vita-Mix!

Every time you enter one of our giveaway’s, you are automatically entered to win one of the three grand prizes!!

So just in case you haven’t taken the opportunity to read the previously shared heartfelt stories, or delve into the decadent delights shared up to this point, here is a quick recap for you:

Day 1: Home for the Holidays: Gluten-Free Nutmeg Shortbread Flats Recipe over at Gluten-Free Easily

Day 2: Gluten-Free, Dairy-Free Toffee from The WHOLE Gang

Day 3: Gluten Free(also Dairy Free) Fritters from Adventures of a Gluten-Free Mom

Day 4: Gluten-Free Gingerbread Cut-Out Cookie Recipe from The Whole Life Nutrition Kitchen

And now on to Day 5: me!

The year that I celebrated my first gluten-free holiday was an interesting one.  Still very early in my gluten-free learning curve, the thought of creating or re-creating dishes that would keep my family from feeling deprived was simply overwhelming.

By this time, I had celebrated many holidays away from my family…away from the traditional dishes my mother would always make, away from the traditions of yesteryear and on to traditions of my own.

Because of my daughter’s milk allergy, I had long perfected a dairy-free pecan pie (a southern staple) and was pleased to find that a gluten-free version was just as easy to make. As it is with many pie recipes, creating a gluten-free version simply meant changing the crust.  From there, it was smooth sailing.

Looking back on this first gluten-free holiday of mine, there was one recipe that kept weighing on me.

My mother used to make this amazing chocolate-pecan pie she always called “Toll House Pie.”  For whatever reason, it was not until my first year as a gluten-free person that I even slowed to ask her for the recipe.

Oddly enough, it was the idea that I would never be able to have this pie again that drove me to seek for more.

It took time, but by working closely with my mother, I was able to find the right ‘tweaks’ and create a pie that is identical to the one I remember from my youth.

Always the first of any pie to disappear from the family buffet, this pie pleases even the most gluten-loving individual.

Without further adieu, I am pleased to introduce my Gluten-Free, Dairy-Free, Grain-Free Toll House Pie.

May your home be filled with love and laughter all season long.

Happy Holidays! xoxo

Chocolate-Pecan “Toll House” Pie

 

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Chocolate Pecan “Toll House” Pie (Gluten-Free, Dairy-Free, Grain-Free)

Ingredients

Instructions

  1. Pre-heat oven to 350f. In large mixing bowl, beat two large eggs. Cream in palm sugar and butter flavor shortening. Add almond flour and stir until smooth. Fold in chocolate chips and pecans.
  2. Pour into prepared crust and bake at 350f for 45-50 minutes.
  3. Makes 1-9 inch Pie
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As part of the Home for the Holidays, Gluten-Free Style, Shirley has lined up the following fantastic prizes to giveway:

Free for All Cooking (1 signed copy)

The Whole Life Nutrition Cookbook (1 signed copy)

Cook IT Allergy Free app (1)

AND

Carol Fenster’s 100 Best Gluten-Free Recipes!

 

To enter for your chance to win one of these great prizes, simply leave a comment below telling me about your favorite or most memorable holiday dessert.

Giveaway ends 8pm CST Sunday, December 4, 2011. The winners will be announced Sunday, December 4, 2011…and don’t forget, each entry will count as an entry for the three grand prizes!

 

p.s. If you have a blog and want to share your favorite gluten-free recipe that means “home” and “holidays” to you, please feel free to grab the badge for your post (kindly linking back to Home for the Holidays, Gluten-Free Style, of course)!

Good luck and be sure to check out tomorrow’s post from Stacy Toth at Paleo Parents. xoxo

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Paleo, Recipes, Vegetarian Tagged With: , , , , , , , , ,

Easy as Pie (Crust) v2

November 24, 2011 By 7 Comments

I have a confession to make…

My Easy as Pie (Crust), no matter how great, is not my favorite recipe.

The flavor is spot-on.

And for tarts or other pre-cooked pie crust needs, it really is a fantastic choice…

But when it comes to bake-in-the-shell recipes, I often struggle to keep this crust from burning.

This is something I have worked to improve for more than a year now.

Finally…in the baking frenzy that happens the night before Thanksgiving (and often into the weee hours of the morning)…finally, I feel I have mastered a gluten-free, dairy-free, high protein and no refined sugar pie crust.

Even better?

Just like my original recipe, there is no need to roll this one out.

This Easy as Pie (Crust) v2 is a press-and-go crust.

So on this day of Thanksgiving, I hope to bring you a bit of comfort, a solution to the difficulty you may have had, and a means to provide your family with the traditional, flaky, butter crust they so readily deserve.

 

Print
Easy as Pie (Crust) v2

Ingredients

Instructions

  1. In large bowl, blend together blanched almond flour, palm sugar and shortening using a fork or a pastry knife. Once fully incorporated, slowly add non-dairy milk until the batter is moist enough to create a ball. Be careful not to get the dough too wet, this can make it difficult to work with.
  2. Press dough into 9-inch pie pan, spreading evenly down the bottom and up the sides.
  3. Cook pie recipe as directed.
  4. Makes 1-9inch Pie Crust
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Be sure to stop by and visit my previous post for more fantastic holiday ideas and solutions.

Happy Thanksgiving! xoxo

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Other, Paleo, Recipes, Vegan Tagged With: , , , , , , , , , ,

Celiac Awareness, Memorial Day and my fabulous Salted Cayenne Roasted Carob Cheesecake (Gluten-Free, Casein-Free, Grain-Free, Vegan)

May 29, 2011 By 2 Comments

May is a very important month for our family.  A month dedicated to Celiac Awareness, I have found many reasons to share why it is I eat the way I do, and why I participate in the blogging community the way I do, this month. 

Unfortunately being the last month of school, as a teacher and parent, I have found it very difficult to find the time to sit and write for you, to sit and share my feelings about Celiac Disease and what it means to me. 

When I first revealed this dedicated domain, I shared my personal story and how my individual understanding of what Celiac Disease (CD) is has grown over time.  Had it not been for friends and family willing to share their own experience with CD, I would have not known to push harder when an elimination diet proved wheat to be a leading cause of several years’ worth of illness and a more recently developed skin rash (which I later came to know as Dermatitis Herpetiformis (DH)). 

In fact, if it had been left to my healthcare provider, I should have been satisfied with being diagnosed with a wheat allergy and nothing more.

What is the big deal with having been diagnosed with Celiac Disease?  Why was it so important I know for certain that I didn’t just have an allergy to wheat, you ask? 

First, one should understand that being wheat free is not equivalent to being gluten free.  Gluten is a protein found in wheat, barley and rye. 

There are many products that may prove to be wheat free, but contain ingredients such as barley malt flour, rye seed, or are processed on the same equipment with other gluten containing grains.  These products are not gluten-free.  For someone with CD, knowing the difference can literally be a matter of life or death. 

The Mayo Clinic identifies a wheat allergy as an abnormal immune system reaction to one or more proteins found in wheat…the site goes on to say that wheat allergy is different from a disorder known as celiac disease, an immune system reaction that causes inflammation in the small intestines when a person eats any food containing gluten, one type of protein found in wheat. 

Under Celiac Disease, The Mayo Clinic additionally states that celiac disease can cause abdominal pain and diarrhea.  Eventually, the decreased absorption of nutrients (malabsorption) that occurs with celiac disease can cause vitamin deficiencies that deprive your brain, peripheral nervous system, bones, liver and other vital nourishment…

An allergy to wheat is best managed through diet and medication, which can help when one is accidentally exposed to wheat containing products. 

At this time, there is no medication that will cure someone suffering from celiac, or that will help repair their intestine. The only way to effectively manage celiac disease is through a dedicated gluten-free lifestyle. 

Can you see why it was vital for me to know exactly what I have?  There is a significant difference between an allergy to wheat and celiac disease.

But celiac disease is extremely rare, right?

Not exactly.

As it stands, if you have no immediate relatives who have been diagnosed with celiac disease, there is a 1 in 133 chance that you will be diagnosed with celiac disease.  This number increases to a 1 in 22 chance if you do have an immediate relative who is diagnosed with celiac. 

Currently, the number of Americans with celiac disease far exceeds those who suffer from Autism, Crohn’s Disease, Epilepsy, Unexplained Infertility, Lupus or any other number of syndromes.

Extending beyond celiac disease, it is interesting and extremely important to note that approximately 18 million Americans suffer from some form of gluten sensitivity. 

With this information readily available, one must wonder why the Food Allergen Labeling and Consumer Protection Act of 2004 did not identify gluten as one of the 8 ingredients required to be clearly identified per US FDA Labeling Provisions. 

The celiac community has been extremely busy this month, doing all they can to raise awareness. 

On May 4th, the first Gluten Free Labeling Summit was held in Washington, D.C. where the world’s largest gluten-free cake was built.  Symbolizing the need for clear, accurate and reliable gluten-free labeling standards, and the big deal these standards symbolize in the lives of the millions of people who depend on accurate labeling for their health.  Please see 1in133.org for more information.

The Amazing Diane Eblin has been busy hosting a month-long event titled: 30 Days to Easy Gluten-Free Living.  With 30 different ways that prove how gluten free living is easy, fun and extremely tasty, this event is surely something you must visit! 

Other great events happen every week including: Slightly Indulgent Tuesdays, hosted by Amy Green of Simply Sugar and Gluten-Free; Allergy Friendly Fridays, hosted by Cybele Pascal of Allergen-Free Cuisine; Seasonal Sunday’s, hosted by Brittany at Real Sustenance.

Monthly events raise awareness all throughout the year, including: Go Ahead Honey, It’s Gluten Free!, an event created by Naomi Devlin of Straight Into Bed Cakefree and Dried; and Sweet or Savory which is hosted by Ricki Heller of Diet, Dessert and Dogs, as well as, Kim from Affairs of Living.

Finally, let’s not forget my own bi-weekly event: Ingredient Challenge Monday, which I am proud to host along with Shea Goldstein of Dixie Chik Cooks. Focused on using whole foods that will increase the overall nutrition of our home and yours, feel free to join our challenge every-other week!  Be sure to check back often to see what surprises we have in store for you. xo

Tonight’s recipe brings me to another very important event that happens in the month of May: Memorial Day. 

Traditionally observed in the United States on the last Monday of May, Memorial Day generally marks the beginning of Summer and is a day we gather together to enjoy food, friends and family. 

Let us not forget why we take time to celebrate this very special day.  Memorial Day, which was originally called Decoration Day, was proclaimed back in 1868 as a day set aside to observe and give thanks to those who have died in our nation’s service.

As the wife of a United States Army Veteran, I can attest to the importance of giving thanks to the great men and women who have sacrificed everything for our sake. 

Please, in whatever celebration you hold this beautiful weekend, do take time to remember those who have died in service to protect the freedoms and liberties of this great nation. 

Inspired by this month’s Sweet or Savory Challenge, I was thrilled to add carob to my personal repertoire. 

I must admit, prior to this, I had never worked with carob directly.  In fact, my only recollection of ever having tasted carob came through those little ‘imitation chocolate’ chips often featured at cheap corner ice cream shops.  Even so, I was pleasantly surprised at how easy roasted carob powder was to work with and at how remarkably chocolate-like this ingredient is. 

As devastating as it would seem for this self-proclaimed chocolate addict to be diagnosed with a chocolate allergy, I might just be able to survive so long as I have a ready supply of this tasty ingredient on-hand. 

Because there is no baking required to make this delightful cashew cheesecake, this dessert is truly the perfect treat to share at your beginning of summer event.

Wherever you choose to share this dessert, may you find many reasons to celebrate!

 

Salted Cayenne Roasted Carob Cheesecake (Gluten-Free, Casein-Free, Grain-Free, Vegan)

Crust:

1 ½ c Blanched Almond Flour

2 Tbs Roasted Carob Powder

½ tsp Ground Cinnamon

¼ c Coconut Oil, melted over low heat

Filling:

3 c Raw Cashews, soaked for at least 3 hours

½ c Roasted Carob Powder

¼ c Agave Nectar

2 Tbs Vanilla Extract

Topping (Optional):

1 Tbs Coarse Sea Salt

2 Tbs Palm Sugar

½ tsp Cayenne Pepper (more or less to taste)

For the crust, first mix together the almond flour, carob powder and ground cinnamon.  Slowly add melted coconut oil until the mixture is dryer than cookie dough, wetter than cookie crumbs.  Press mix into the base of a 9-inch pie or spring form pan, leaving just enough crust to cover half way up the sides. 

Prepare filling in a high-speed blender, adding all ingredients at once.  Tamper down the mix until the mix resembles cream cheese.  Be careful not to go too far, lest you end up with a carob cashew butter; which would be wonderfully tasty but not solid enough for a cheesecake.

Using a spatula, slowly pour filling over prepared crust and smooth down to ensure and even fill.  Allow to chill 20-30 minutes. 

Now at this point, you will have a beautifully chocolatey cheesecake that is ready to devour. 

 

While this is a really great dessert in and of itself, the salty-sweet and spicy topping truly brings this dish to the next level. 

For the topping, simply mix together the coarse sea salt, palm sugar and cayenne pepper. ½ tsp cayenne was just enough for my guests to notice there was a little spice…feel free to add more or less, depending on your preference. Sprinkle as little or as much as you please on each individual slice, immediately before serving.

Now with this decadent topping in place, you have a dessert truly worthy of a holiday weekend.

Makes 1-9 inch pie.

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Happy New Year, Top 5 Recipe’s of 2010 and Ingredient Challenge Monday! (Whew that’s a post!)

December 31, 2010 By 6 Comments

It’s hard to believe that today is the very last day of 2010.  So many blessings have come my way this year. 

I married the love of my life this year.  Our blended family has fused so beautifully that even my oldest daughter says “mommy, it feels as if you have always been my mommy,” to which I smile and say “that is because, sweetie, I was always supposed to be your mommy.” And so it is. 

I finished my MBA this year…simultaneously (in the very month I completed my final graduate class), I also started a program at our local University that would allow me to obtain my teaching certification. 

Yes, there is a vast difference between Corporate America (where most MBA’s hope to find their success) and the classroom; but I never went into my graduate program thinking I would be CEO of some major corporation.  I am a small business fan. 

More importantly though, I am a family gal.  Teaching allows me to do two things Corporate America never left time for…it allows me to be an active participant in my children’s lives by granting me the same schedule they have, it also allows me the flexibility and freedom to do exactly what I am doing today, to work and build success through my own small business. 

So, I started my own business.  While it is certainly early in the growth stage, this blog, this vehicle for sharing thoughts, ideas, life experience and recipes, is very much a business to be taken seriously.  I am excited at what has come from this blog already…new friendships, new ideas, better health for both my family and yours.

So many blessings, so many more just beginning.

I don’t know that I have been around long enough to do a top 10, but I would like to finish this year by at least doing a top 5 of my favorite recipes from this year…

Thank you for being a part of my journey, part of such a wonderful year!

Top 5 And Love It Too! 2010 Recipes (in alphabetical order):

Butternut Squash and Pear Soup, Share Our Holiday Table

Celebrating Celiac Awareness Day & Strawberry Covered “Sour Cream” Pound Cake

Cheeze Ravioli 

Pecan Pie

Vegan Salted Cayenne Dark Chocolate Almond Fudge    

Monday will begin a new year of recipes, a new year for memories to be made.  My first recipe of the year will be part of the Ingredient Challenge Monday.  To start you off on the right track for the New Year, we (the bloggers involved in Ingredient Challenge Monday) have decided to bring you four different ways to use kale.

 

Not just for soups and salad, kale is a great ingredient that can add nutrition, texture and flavor to many dishes.  Dubbed one of “the world’s healthiest foods”, you can read more information on why this beautiful green must be a part of your 2011 New Year’s Resolution here. 

Check back with any one of these blogs to see what we have for you on Monday.

And Love it Too!

Dixie Chik Cooks

Marci Gilbert

Nutritionella

Until then, have a safe and happy New Year!

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Pecan Pie (Gluten Free, Diary Free, Casein Free, Corn Free)

December 5, 2010 By 7 Comments

Have you ever had those weeks where it feels as if you have not had the opportunity to sit but for a moment the entire week?  For me, it seems as if I will scarcely have a moment to sit this entire month, then I realized earlier today that this month is somewhat of a Christmas song in itself…

12 Teachers Gifts to Wrap

11 Pies a Cooking

10 Packages in the Mail

9 Choir Performances

8 Christmas Parties

7 Rolls of Wrapping Paper

6 Dozen Cookies

5 Children Dreaming

4 Dozen Cards

3 Weeks Left!

2 Tired Parents

And 1 Christmas Tree to Decorate

And just so we’re clear, I’m in no way exaggerating on the number of teacher gifts, rolls of wrapping paper or dozens of cards.  :) One thing about having a big family, we are blessed with many reasons to celebrate and many people to celebrate with…

While I generally think of Thanksgiving as the day of pies, Christmas is filled with events to wow your friends and family with how wonderfully delicious dairy free and gluten free foods can be.  Of all the pies I made this holiday, there are two my children have asked for time and time again…tonight, I would like to share my version of one of these two favorites and hope you will enjoy it as much as my family has.

A couple of notes on this pie, the agave nectar is a wonderful replacement for corn syrup, though its flavor is milder than what the traditional version of this pie requires, thus the addition of blackstrap molasses.  Because it is made with blackstrap molasses, it will be naturally darker than other recipes you have tried, though the taste and texture will surely bring you back to holidays spent by the fire with your grandma and grandpa close by. 

Using blackstrap molasses not only balances out the mild flavor of the agave to bring it back to the level of richness most traditional recipes offer, it is a nutritious substitute that increases the level of iron, magnesium, calcium and potassium of this dish, or any other you chose to use it with.  My family uses this sweetener in everything from gluten free oatmeal to baked beans. 

May this pie offer you one more reason to celebrate this holiday season!

Enjoy.

Pecan Pie (Gluten Free, Dairy Free, Casein Free, Corn Free)

1 Easy as Pie (Crust), Unbaked

1/3 c Blackstrap Molasses

1/3 c Coconut Oil, melted

1 c Agave Nectar

½ Tsp Sea Salt

3 eggs

1 c Pecan Halves

Heat oven to 350f.  Mix all ingredients, except pecans until well blended.  Pour mix into pastry lined pie plate.  Arrange pecans on top (as pictured below).

 

Cover entire pie loosely with aluminum foil and bake, covered, for 40 minutes.  Uncover pie and cook for an additional 10-15 minutes or until center is set.  Allow to cool for 2 hours and refrigerate until ready to serve. 

Enjoy whatever adventures this week brings!

Filed Under: Dairy Free, Desserts, Gluten Free, Holidays, Recipes Tagged With: , , , , , , ,

Easy as Pie (Crust) (Gluten Free, Dairy Free, Soy Free, Vegan)

November 14, 2010 By 25 Comments

If you are gluten free, a parent or relative or someone who is gluten free, in process of becoming gluten free or following one or more gluten free blog sites like mine on Twitter or Facebook, you probably have heard mention of the ABC Nightline clip from last week titled, “Is Gluten-Free Good?”

If you have not had the pleasure of viewing this clip, please, by all means, take a moment and view it now…it will make tonight’s post easier to follow.

The article begins by identifying a gluten free diet as “The hottest diet trend,” and ends by identifying going gluten free as “the latest dietary fad.”  Literally, from beginning to end, being gluten free is belittled into another silly Hollywood fad. 

I have said it before and I will say it again, DIET is a four letter word in my house. I am not on a diet.

If there was one thing I wish I could get the media to understand, being gluten free is not a DIET, it is a lifestyle.  There is a big, no, HUGE difference. 

A diet is a temporary thing that one goes on in effort to lose weight, put on muscle, lower cholesterol, sugar intake or something in that regard.

A lifestyle is something we do from now until we die.  It is a way of living that might set us apart from the rest of the population, but does not inherently mean our differences are bad.

I love that they brought Elizabeth Hasslebeck  into the program.  A living example of the importance of being self aware, like me, Ms. Hasslebeck is a self diagnosed celiac. While reports may have later confirmed this diagnosis for both of us, it took self discovery, intuition and initiative before our doctors would even consider celiac as a prognosis.

Ms. Hasselbeck has also written a book about living gluten-free in a glutinous world titled The G-Free Diet: A Gluten-Free Survival Guide, a book which proved vital for me in the early stages of my transition into a gluten-free lifestyle.  While Ms. Hasslebeck discusses the importance of replacing glutinous foods in your transition, she also speaks animatedly about living a healthy life.  She speaks openly about the wonderful blessing that comes from eating whole foods, as most whole foods are naturally gluten free.  And while in her interview, Ms. Hasselbeck does say “make sure you are eating a balanced meal” there is absolutely no focus on what an actual day to day celiac or gluten-free lifestyle consists of. 

There are so many great options for us and so many things we don’t have to change about our healthy eating habits.  So long as we focus on the essential gluten free foods like fruits, vegetables and other non-processed whole foods readily available to us worldwide, we surely will never be without. 

Somehow though, none of this made it into the six minute clip.

In fact, it takes nearly 2 minutes for the word celiac to even appear in the report. 

And then to argue that there is no benefit seeking a gluten free lifestyle who does not have celiac disease?  Bringing in an expert to say that a gluten free diet is potentially dangerous? Surely, because this lifestyle strays from the norm, there must be something wrong with it, right?

 Saywha??

Now I’m getting upset. ..downright angry.  Try telling my children’s grandmother that cutting gluten out of her diet hasn’t helped her rheumatoid arthritis at all…try telling my friend that eliminating gluten didn’t help her endometriosis to slow or her pains to go away…try telling my other friend that the improvements she has seen in her autistic child since eliminating gluten from their home are all in her head.  Go ahead, you tell them, I’ll sit back and see what they have to say. 

There are reasons I needed more than a week to respond appropriately. .. Frankly, I needed a bit of time just to calm down well enough to respond effectively.

Now, before I go on, let me step back for a moment and acknowledge that Dr. Green likely sat through a 30-60 min interview, of which only about 50 seconds were included in this report.  I do not know what his full intent was, and quite possibly his feeling about a gluten free lifestyle is nothing like what was reflected in this report. Dr. Green is an expert in celiac research and well respected in his field. It saddens me to see his statements reported as they were here…that being said, I must work with what was actually given by this report…

Let’s take a moment to cover some of the concerns discussed by Dr. Green as shown in this clip…

Dr. Green says a gluten free diet lacks fiber…

Okay…well, let’s look at a few key items.

1. Fruits, vegetables, nuts and legumes are not only naturally high in fiber, they are naturally gluten free.  If you are living a gluten free lifestyle, you likely are eating as many, if not more of these staples on a day to day basis than your glutinous counterparts.

2. Whole grains like Buckwheat, Millet, Corn, Quinoa (yum), Brown Rice and Wild Rice are not only readily used in a gluten free lifestyle, they are also extremely high in fiber and great providers of nutrients like Vitamin B.

…did you just say “Vitamin B?”

Why yes, yes I did.

Dr. Green argues that a gluten free diet is potentially b-vitamin deficient.

Oh really?  Hmmm… Well which foods are naturally good sources of Vitamin B then?

A quick Google search reveals various lists of natural sources of Vitamin B, but to narrow it down, here are just a few of the items I came across:

Leafy green vegetables, cantaloupe, asparagus, beets,  broccoli, mushrooms, Brussels sprouts, millet, soy products, nutritional yeast, peanuts, oysters, beef liver, chicken, salmon, potatoes, eggs, avocados, oranges… These are just some of the items that appear on the list.  And so long as you do not include wheat, barley or rye in your list of whole-grains, each and every one of these is naturally gluten free!!

Wait.   You mean to say there are lots of ways to get my vitamin b without having to take pills or digest gluten?? 

Why yes, yes there are. 

Okay, so what about calcium? Dr. Green says a gluten free diet is likely calcium deficient.

Not once does this report identify the fact that celiac disease, when left untreated, leads to mal-absorption which is reflected in individuals on varying levels.  For me, it was a lifetime battle with iron-deficiency anemia.  And while this is the only deficiency I was overly aware of, it is just as likely that my body was not absorbing other vital nutrients, like calcium, and had I been tested it might have been viewed that my diet was lacking in these nutrients (even if it wasn’t my diet at all)…of course, now that I think about it, given the number of broken bones in my past, I am amazed that I was never tested for calcium deficiency…

Anyhow.  Calcium intake is actually a subject I am quite engulfed in, not because of my diagnosis, but because I have spent the last 5 and a half years ensuring my dairy free daughter is receiving sufficient amounts of calcium and arguing to health professionals, school administrators and daycare providers that the foods I provide for her are not only just as good as the cow protein alternatives, they are quite often better overall. 

1 cup of milk provides 300 milligrams of calcium, 1 cup of enriched rice, soy or almond milk provides an equal amount of calcium yet has lower saturated fat and zero cholesterol. 

Oh, and none of these contain gluten.  So while there is a strong correlation between celiac disease and milk allergies, I’m still trying to understand how a gluten free lifestyle is in anyway lower in calcium than one that contains gluten.

Just to make sure, in case you are one of those (like me) who don’t drink a lot of milk throughout the day…what are other naturally gluten free sources of calcium?

In addition to sources like calcium-fortified orange juice, 10 medium dried figs provide almost as much calcium as one glass of milk as well.  Then there are brazil nuts or hazelnuts, salmon, broccoli, kale, bok choy, celery, green beans, butternut squash, sweet potatoes, navel oranges, raisins, almonds, pinto beans, chick peas and tofu; all of which are not only gluten free, these are all dairy free as well. 

So what is it I am missing? 

Really, what it boils down to is making good decisions, no matter your dietary needs. 

If your gluten free diet is heavily laden with tapioca starch, potato starch, corn starch, arrowroot starch, any other type of starch that does not provide the fiber, vitamins and nutrients their whole food counterparts offer; then yes, you need to make better selections! 

You will see that a vast majority of my recipes include things like coconut flour and almond flour in them.  Not only are these flours high in fiber, they also provide a higher amount of protein and healthy fats than even whole-wheat flour provides.  These flours are easy to work with and taste really good with little mixing or other flours added to make them work. 

With an appropriate amount of research and a sufficient amount of time to really speak regarding the subject of a gluten free lifestyle, one might just discover that living gluten free is not only healthy…it likely is the healthier choice for anyone who decides to follow it, 100%. 

ABC, media moguls, what is it going to take to get you to understand this is not a fad?! Gluten free is a way of life…and you know what?  It is a good way to live.

Whew.  So glad I got that off my chest.

Now…tonight I would like to share with you a simple recipe that is a must have this holiday season.

With just two weeks until Thanksgiving, I don’t have much time to share with you the delicious dishes we will be having…luckily though, I am a try-ahead, plan ahead type girl.  In the next two weeks, I will be posting more than usual to make up for the lack of time between now and then…in the next two weeks, you will also become familiar with the recipe I am going to share with you tonight, as it is a must have for the pies we will be enjoying this holiday season.

Whatever you use this for, chocolate pudding pie, apple streusel or even your moms famous pumpkin pie, I have no doubt you will find this simple crust to be as delightful to make as it is to taste.

Be sure to keep reading beyond the recipe, I am happy to say I have one more surprise in store!

Easy as Pie (Crust) (Gluten Free, Diary Free, Soy Free, Vegan)

1 ½ c Blanched Almond Flour

¼ c Coconut Oil, softened

2 TBS Agave Nectar

Heat oven to 350f.  In large bowl, mix all ingredients together until ball has formed.  Press dough evenly into 9” pie pan. Form edges as pictured below (optional).

For recipes requiring baked crust, bake 7-12 minutes until golden brown.  Watch edges, if edges brown too quickly, carefully cover edge with aluminum foil and allow the remainder of the crust to turn golden.

For recipes requiring unbaked pie shell, chill crust for about 1 hour before adding filling. 

Enjoy!

I said I had one more surprise in store for you tonight, didn’t I?  ;)   I do! 

It is time to announce this month’s giveaway!! :) To show how great Elisabeth Hasselbeck’s book is, one lucky person is going to receive a copy of her bestseller: The G-Free Diet: A Gluten-Free Survival Guide. 

And, to make it interesting, I am going to give you three ways to enter!  Each action counts as 1 entry. 

1. Tweet about this giveaway on twitterand be sure to include @andloveittoo so I see it.

2. Post about this giveaway on Facebook and share on my FB wall by tagging me so I see it (type: @and love it too, click on my blog name so it hyperlinks to my page, it will also automatically post to my page this way). 

3. Leave a comment on this post regarding what kind of pie you most look forward to this holiday season.  Who knows, you may just inspire me to try something new as well! 

All entries must be made by 11:59pm CST on 11/20/2010 to be valid. 

Have a great night everyone!  I look forward to hearing from you!

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Filed Under: Dairy Free, Desserts, Gluten Free, Other, Recipes, Vegan Tagged With: , , , , , , , , ,