Healthy Triple Chocolate Dream Shake (Gluten-free)

Some of us with multiple food allergies and intolerance can face an uphill battle on maintaining a healthy weight. Let's face it, it can really happen to anyone. Those of us who are underweight can feel a little overwhelmed while being constantly surrounded by weight loss advertisements, and those with a few extra pounds can feel equally pressured by the media to be thin.

With restricted food allergic diets however, it can see like a lot of extra planning to keep a balanced weight. Luckily, it doesn't have to be as complicated as it might seem. Supplementing with a delicious protein packed smoothie or shake can make it fun and easy. Since the start of the year, I've made some great progress on my goal of adding a few pounds of healthy weight by adding shakes between meals (not cutting down on any meals). This adds extra calories, healthy fats, calcium, and more plant proteins that I might not have consumed otherwise.

If someone is on the road to losing a few pounds, they may consider replacing a regular large lunch with a protein packed shake that will fill them up and help keep them feeling full until later in the day.

This amazing shake I've been making and guzzling everyday this week seriously tastes like a decadent bite of chocolate cake--minus the unhealthy ingredients! I just had to give it a name worthy of its yummy goodness-- triple chocolate dream shake. It uses some of my favorite gluten-free products (that also happen to be soy-free) including LaraBar Chocolate Chip Cookie Dough fruit and nut bar, brown rice chocolate protein powder, and Almond Breeze unsweetened chocolate almond milk. Oooh chocolate dream, you're making me melt!

Healthy Triple Chocolate Dream Shake (Gluten-free)

Yield: 1 large shake, or 2 smaller shakes.

• 1 and 1/2 cups Almond Breeze unsweetened chocolate almond milk -- (**can be substituted for alternative non-dairy milks or homemade versions).
• 1 Larabar Chocolate Chip Cookie Dough flavor (contains cashews, milk--**substitute with Larabar Chocolate Coconut flavor for a vegan option)
• 1 and 1/2 tablespoons Jarrow Formulas chocolate brown rice protein powder (**can be substituted for alternative protein powders)
• 4-5 ice cubes

1. Add all ingredients to a high speed blender (I use Vitamix) and blend on high until a smooth consistency is achieved. (*Note: If a thinner consistency is desired, add additional ice or non-dairy milk).
2. Serve cold.
3. **For a regular treat with less protein, omit the added protein powder.

Spicy Roasted Chickpeas (Vegan, Gluten-free, Soy-free)

Chickpeas are a protein powerhouse and full of the healthy fats that our body needs. According to USDA nutrition facts, one cup of cooked chickpeas contains around 15 grams of protein and a huge amount of fiber (12 grams) which in my opinion is extra important for us gluten-free folk to make sure we get enough of.  Since I've been eating less meat this year, I've been rotating between a few types of legumes that my body isn't allergic to, which luckily includes these gems. I love the slightly nutty texture of chickpeas and their earthy taste that is the perfect canvas for building bold flavors on. My take on spicy, crunchy roasted chickpeas has a Cajun flair that really heats up snack time in the freezing dead of winter. (Literally, I'm not joking, everything around here is dead and cold right now and the low temperatures have been insane....lows of -15 degrees F and -35 degree F wind chills are just not acceptable!) It's so hard to be very busy and try to hibernate through the harshest of northern winters at the same time. Cheers to hot and spicy allergy-free and vegan snacks to help strike a balance, and hopefully cheers to more above zero temperatures!

Spicy Roasted Chickpeas (Vegan, Gluten-free, Soy-free)

• 1 can chickpeas or garbanzo beans, drained
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• Optional: red pepper flakes for added heat

1. Preheat oven to 400 degrees F.
2. Rinse chickpeas and dry thoroughly. Spread evenly on a baking sheet.
3. Drizzle with olive oil, dust evenly with spices and gently toss to ensure even coverage.
4. Roast in the oven for 35 - 45 minutes (check at 30 minutes) until chickpeas are crispy and golden brown.

2014 New Year, Fresh Start

Happy New Year!

For me, 2013 was the year of growth and challenges. I made the decision to pursue my passion for nutrition through graduate school which was an entire gear switch from my undergraduate studies. It was challenging to become a scientist after political and linguistic focus and I admit I was not fully prepared for the onslaught of organic and biochemistry. But it remains one of the best choices I have made for myself and I'm proud of what I accomplished in one year's passing. I've learned a vast amount, and I simply cannot put a price on that.

With the turn of the new year, I carefully sculpted out my new goals and aspirations which erupted in a buzzing excitement and personal drive that I suspect will not wane anytime soon. One of my biggest changes implemented is to get back to the very basics of a healthy lifestyle. After some bouts with systemic inflammation, psoriasis, and regularly consuming too many processed foods, I knew I was drifting a substantial distance from my personal ideals about food and nutrition. This year, I've begun a healing, anti-inflammatory plant based diet that has already done wonders for my small spots of psoriasis (they've all but disappeared after not budging for a few weeks). My overall health plan, in five points:

• More vegan dishes, mainly plant based diet
• Little, to no meat and dairy, moderate fish intake.
• Very limited processed food products and refined sugar
• Weekly Yoga, meditation, and positive affirmations
• No alcohol consumption, save special occasions

I've been in the kitchen doing some mad-science (cooking and making massive messes) and am excited to share my new approach to whole nutritious plant foods with all of you. Additionally, I've received many kind emails and comments regarding the blog that have really reignited the spark for fresh new content. I want to thank each and every one of you for the support and love you have shown me--I appreciate you all very much and thank you for your patience on the downtime during my studies. An inspiring quote I came across that I find potent and vital to remember this year: "Never be ashamed of a scar. It simply means you were stronger than whatever tried to hurt you." - Unknown. Remember that only you have the power to make your year the year you wish it to be. With love and health, I wish you a happy and extraordinary 2014.