If I had a knack for poetry I would write an Ode to Purely Decadence. This wonderful brand is the Ben & Jerry’s of the dairy-free world. When I need to dive into a pint of ice cream and never look back, I turn to Purely Decadence.
Yes, there are some nice dairy free alternatives, but this brand seems to be the only one I have found that provides phenomenal flavor options. Sometimes vanilla and chocolate just won’t do. So instead I spring for Purely Decadence Turtle Trails or Gluten Free Cookie Dough. Delicious! Its slew of flavors are sure to satisfy your ice cream craving without the strange aftertaste left by some soy or rice ice creams.
If you are skeptical of my taste, I would like you to know that if I couldn't find an ice cream alternative I would probably just splurge and have my body pay for it later. I don't have to. My loving sentiment towards Purely Decadence has also been confirmed by a non-lactose-free friend who tried it and claimed she preferred it to regular ice cream. It's just that good.
Wednesday, May 27, 2009
Say Yes To Quinoa
Being gluten-free is an excellent excuse to get away from processed carbs like breads and pasta. I know, sometimes you feel a little depressed about your dietary restrictions and want to load on every carby, gluten-free alternative, but don't do it! Stay healthy and eat gluten-free alternatives that are good for you. When the carbs are calling, eat quinoa.
Quinoa is a grain-like seed from South America that contains loads of protein. I would describe its taste as a hybrid of rice and couscous. A delicious gluten-free alternative to rice, corn and wheat products, I would eat Quinoa even if I did not live a gluten-free lifestyle.
Preparation is easy. Boil it as you would rice or couscous, following the timing directions on the package. I like to add a little more flavor when boiling by substituting vegetable, chicken or beef stalk for water.
Enjoy Quinoa hot or cold. I love throwing in goat cheese, spinach and roasted red peppers for a Mediterranean feel. You can also use it in chili as a substitute for wheat or in tobuli instead of couscous. Remember to go crazy and get creative!
For more recipes and product information, check out the World's Healthiest Foods or the Quinoa Corperation.
Quinoa is a grain-like seed from South America that contains loads of protein. I would describe its taste as a hybrid of rice and couscous. A delicious gluten-free alternative to rice, corn and wheat products, I would eat Quinoa even if I did not live a gluten-free lifestyle.
Preparation is easy. Boil it as you would rice or couscous, following the timing directions on the package. I like to add a little more flavor when boiling by substituting vegetable, chicken or beef stalk for water.
Enjoy Quinoa hot or cold. I love throwing in goat cheese, spinach and roasted red peppers for a Mediterranean feel. You can also use it in chili as a substitute for wheat or in tobuli instead of couscous. Remember to go crazy and get creative!
For more recipes and product information, check out the World's Healthiest Foods or the Quinoa Corperation.
Thursday, May 14, 2009
Tacos. Tacos. Tacos.
The best thing about being gluten-free: Mexican food! Yes, that’s right, it's a green light for most Mexican food. Corn chips, salsa, tacos, rice, beans, etc. The list goes on and on.
Tacos are one of my favorite foods. You can make a taco with just about anything and it is an inexpensive, delicious way to indulge without the bulge! Just don’t fry the crap out of your taco shell.
Your shell should not be dripping with oil!
To make sure of this, I use spray olive oil. One quick spray will get the frying job done and saves you tons of calories. So quickly heat up your corn tortilla and throw in your favorite toppings. I tend to skip out on heavy toppings like a lot of cheese, sour cream and guac. Those can be brutal on a sensitive stomach. All you need is some meat, lettuce and a nice hot sauce. Your favorite hot sauce will compensate for a lack of cheese and other toppings. I prefer Trader Joe’s Jalapeno Pepper Hot Sauce, Cholula is also an awesome choice.
If tacos don’t do it for you, burritos are a go too! Just ditch the flour tortilla. You can always add some extra lettuce, beans or rice and be good to go. With rice and beans burritos are so filling it’s hard to miss the heaviness of the flour tortilla. Most burrito shops offer bowl burritos which are perfect for gluten-free people. Try Qdoba’s Naked Burrito. Delicious!
Tacos are one of my favorite foods. You can make a taco with just about anything and it is an inexpensive, delicious way to indulge without the bulge! Just don’t fry the crap out of your taco shell.
Your shell should not be dripping with oil!
To make sure of this, I use spray olive oil. One quick spray will get the frying job done and saves you tons of calories. So quickly heat up your corn tortilla and throw in your favorite toppings. I tend to skip out on heavy toppings like a lot of cheese, sour cream and guac. Those can be brutal on a sensitive stomach. All you need is some meat, lettuce and a nice hot sauce. Your favorite hot sauce will compensate for a lack of cheese and other toppings. I prefer Trader Joe’s Jalapeno Pepper Hot Sauce, Cholula is also an awesome choice.
If tacos don’t do it for you, burritos are a go too! Just ditch the flour tortilla. You can always add some extra lettuce, beans or rice and be good to go. With rice and beans burritos are so filling it’s hard to miss the heaviness of the flour tortilla. Most burrito shops offer bowl burritos which are perfect for gluten-free people. Try Qdoba’s Naked Burrito. Delicious!
Thursday, May 7, 2009
A note on salads
Salads often get a bad wrap, so I’m here to defend these fantastic creations. I think people find them boring because they just don’t experiment enough with ingredients and combining flavors. The best thing about salads is that you don't have to follow any recipe. Salads are quick, easy and a healthy way to get your daily serving of essential vitamins. Also, they are the best way to avoid the main allergy culprits: gluten and dairy.
To successfully make a great salad, you have to pack your fridge full of the perfect salad ingredients. On every grocery trip I’m sure to pick up fresh baby spinach and a mixed bag of salad greens. I have found the best and most affordable salad mixes at Trader Joes. Try the Spring Mix with baby lettuce, greens and radicchio. Mixes are rich with vitamins, antioxidants and pack a better flavor punch than your traditional iceberg lettuce. When picking out your bags make sure to inspect the salad to ensure the longest shelf life, any bags with major wilting should be avoided.
Next, pick your favorite fresh fruits and veggies to liven up your greens. The more color the better. Colorful veggies and fruits mean you are adding vitamins. Pick veggies that add crunch and interesting textures so you won’t be bored. Red and green bell peppers, baby portabella mushrooms, and purple onion are all great starters. Don't be afraid of throwing fruit in your salad either, you can try grapes or mandarin oranges to add a little sweetness.
You also want to pick up a couple of different proteins to make your salad filling. I typically choose smoked salmon, tuna, turkey, salami or extra-firm tofu (A firmer tofu will hold up better in a salad).
If the idea of a salad still sounds boring choose a couple of toppings. In my cupboard I like to keep dried cranberries and raw sunflower seeds to add little sweetness and crunch. You can also try raisins, snap pea crisps or your favorite nuts, if you’re not allergic.
Finally, you want to get something to dress up your creation. I generally go for balsamic vinegar. If you do not like the tartness of balsamic you can cut it with a touch of olive oil. Try mixing both together and adding some favorite herbs and a touch of lemon juice. I suggest making your own dressing because it allows you to control what you put in your body. Pre-made dressings often contain wheat or dairy and an unnecessary amount of fat and calories. Choose them with caution, remembering to read the ingredients.
Now that you have your fridge fully stocked, you are ready for assembly. Have fun and experiment with different flavors.
Here are some of my favorite creations:
Tangy Turkey or Salami Salad
To mixed greens add banana peppers, tomatoes, purple onion and salami or turkey. Drizzle the salad with red wine vinegar, olive oil and a little bit of salt and pepper.
Smoked Salmon & Baby Spinach Salad
Use your baby spinach as a base and add in goat cheese, sunflower seeds and dried cranberries. Goat cheese sometimes does not bother people who are allergic to cow’s milk, but to stay on the safe side you can always go cheese free. I like to add smoked salmon to this salad and top it off with a little bit of balsamic vinegar.
Vegetarian Tofu Salad
I start off with mixed greens and add sliced baby portabella mushrooms. Then I pan fry slices of extra-firm tofu in olive oil until they are browned to add on top. I finish off with a little bit of balsalmic vinager.
To successfully make a great salad, you have to pack your fridge full of the perfect salad ingredients. On every grocery trip I’m sure to pick up fresh baby spinach and a mixed bag of salad greens. I have found the best and most affordable salad mixes at Trader Joes. Try the Spring Mix with baby lettuce, greens and radicchio. Mixes are rich with vitamins, antioxidants and pack a better flavor punch than your traditional iceberg lettuce. When picking out your bags make sure to inspect the salad to ensure the longest shelf life, any bags with major wilting should be avoided.
Next, pick your favorite fresh fruits and veggies to liven up your greens. The more color the better. Colorful veggies and fruits mean you are adding vitamins. Pick veggies that add crunch and interesting textures so you won’t be bored. Red and green bell peppers, baby portabella mushrooms, and purple onion are all great starters. Don't be afraid of throwing fruit in your salad either, you can try grapes or mandarin oranges to add a little sweetness.
You also want to pick up a couple of different proteins to make your salad filling. I typically choose smoked salmon, tuna, turkey, salami or extra-firm tofu (A firmer tofu will hold up better in a salad).
If the idea of a salad still sounds boring choose a couple of toppings. In my cupboard I like to keep dried cranberries and raw sunflower seeds to add little sweetness and crunch. You can also try raisins, snap pea crisps or your favorite nuts, if you’re not allergic.
Finally, you want to get something to dress up your creation. I generally go for balsamic vinegar. If you do not like the tartness of balsamic you can cut it with a touch of olive oil. Try mixing both together and adding some favorite herbs and a touch of lemon juice. I suggest making your own dressing because it allows you to control what you put in your body. Pre-made dressings often contain wheat or dairy and an unnecessary amount of fat and calories. Choose them with caution, remembering to read the ingredients.
Now that you have your fridge fully stocked, you are ready for assembly. Have fun and experiment with different flavors.
Here are some of my favorite creations:
Tangy Turkey or Salami Salad
To mixed greens add banana peppers, tomatoes, purple onion and salami or turkey. Drizzle the salad with red wine vinegar, olive oil and a little bit of salt and pepper.
Smoked Salmon & Baby Spinach Salad
Use your baby spinach as a base and add in goat cheese, sunflower seeds and dried cranberries. Goat cheese sometimes does not bother people who are allergic to cow’s milk, but to stay on the safe side you can always go cheese free. I like to add smoked salmon to this salad and top it off with a little bit of balsamic vinegar.
Vegetarian Tofu Salad
I start off with mixed greens and add sliced baby portabella mushrooms. Then I pan fry slices of extra-firm tofu in olive oil until they are browned to add on top. I finish off with a little bit of balsalmic vinager.
Hail Cracklebred!
I discovered Cracklebred a year ago and it is the best gluten free cracker I have found thus far. These glorious rectangles come in two gluten free varieties: original and sun dried tomato with oregano. YUM! At only 17 calories per slice you can’t feel guilty about indulging in these light and crunchy delights. Dip them in hummus or eat with a slice of your favorite soy cheese.
There are endless possibilities.
For a sinless snack, I make mini Cracklebred pizzas. Top with your favorite pasta sauce and cheese then pop in the toaster oven just long enough to make the cheese melt.
Cracklebred is also a great substitute for breadcrumbs. Throw a couple of slices into the food processor or simply crush them with your hands. I’ve used them to make stuffed mushrooms and they added the flavor without being heavy like bread.
The only downfall is that Cracklebred is sometimes hard to find. Hopefully this problem will soon be resolved as Natural Nectars, the company that produces Cracklebred, claims to be improving distribution. For now, your best bet is the cracker isle in your local health food store or the health food section in a chain grocery store. I have yet to find them in Trader Joe's or Whole Foods but I'm keeping my fingers crossed.
There are endless possibilities.
For a sinless snack, I make mini Cracklebred pizzas. Top with your favorite pasta sauce and cheese then pop in the toaster oven just long enough to make the cheese melt.
Cracklebred is also a great substitute for breadcrumbs. Throw a couple of slices into the food processor or simply crush them with your hands. I’ve used them to make stuffed mushrooms and they added the flavor without being heavy like bread.
The only downfall is that Cracklebred is sometimes hard to find. Hopefully this problem will soon be resolved as Natural Nectars, the company that produces Cracklebred, claims to be improving distribution. For now, your best bet is the cracker isle in your local health food store or the health food section in a chain grocery store. I have yet to find them in Trader Joe's or Whole Foods but I'm keeping my fingers crossed.
Sunday, May 3, 2009
Bring back the cheese!
The thought of dairy makes me bloat. Yes, this should be enough to break it off with dairy completely, but we have developed such a loving relationship. Okay, so the relationship is a bit one sided, but how can something that feels so right be so wrong?
It isn't. Lactose intolerant, meet aged cheddar. The stomach abuse stops here.
Aged cheddar contains less than 1g of lactose. No lactose means no pain. I think I've found my match. What's more, aged cheddar is not the only match. I can cheat on aged cheddar with other hard cheeses like Swiss and Parmesan. But since my stomach has given the latter mixed reviews, I am currently just exploring the wonders of aged cheddar.
In my experience, the best types of aged cheddar come from Cabot. They print "0g lactose" under the nutrition facts so I can put my cheese skepticism to rest. Even if the packaging doesn't explicitly say the grams of lactose in the cheese, look at the sugar content. Since lactose is milk sugar, a 0% sugar content should mean it's lactose free. Remember to ALWAYS read the nutrition facts. The nutrition facts hold the key to the universe. Well, at least the key to your stomach. Missing one small ingredient can wreak havoc on the rest of your day.
My only qualm with Cabot is that it's a little on the soft side. I like my cheddar hard! Luckily, there is a variety of aged cheddar that you can use to cheese up your favorite pastas, salads and chips. Mix it up and try different flavors. My favorite flavor thus far, though a bit unconventional, is Horseradish. My only caution is to be wary of the low fat aged cheddar. For reasons unknown to me, the results have been somewhat unsatisfactory.
I want to point out that my cheese advice, as well as all the advice in my blog, should be taken with a grain of salt, unless your allergic. Even though we may have similar dietary needs, everyone’s body reacts differently. Remember to experiment. Try one product at a time and see how it effects you. If you end up lying in a fetal position popping Antacids, take note and steer clear of the product.
It isn't. Lactose intolerant, meet aged cheddar. The stomach abuse stops here.
Aged cheddar contains less than 1g of lactose. No lactose means no pain. I think I've found my match. What's more, aged cheddar is not the only match. I can cheat on aged cheddar with other hard cheeses like Swiss and Parmesan. But since my stomach has given the latter mixed reviews, I am currently just exploring the wonders of aged cheddar.
In my experience, the best types of aged cheddar come from Cabot. They print "0g lactose" under the nutrition facts so I can put my cheese skepticism to rest. Even if the packaging doesn't explicitly say the grams of lactose in the cheese, look at the sugar content. Since lactose is milk sugar, a 0% sugar content should mean it's lactose free. Remember to ALWAYS read the nutrition facts. The nutrition facts hold the key to the universe. Well, at least the key to your stomach. Missing one small ingredient can wreak havoc on the rest of your day.
My only qualm with Cabot is that it's a little on the soft side. I like my cheddar hard! Luckily, there is a variety of aged cheddar that you can use to cheese up your favorite pastas, salads and chips. Mix it up and try different flavors. My favorite flavor thus far, though a bit unconventional, is Horseradish. My only caution is to be wary of the low fat aged cheddar. For reasons unknown to me, the results have been somewhat unsatisfactory.
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