Thursday, December 27, 2012

Red Apple Lipstick

Modeling Red Apple Lipstick in Sunkissed 
-Wearing Red Apple Lipstick in Sunkissed-

I'm taking a quick break from my holiday shenanigans to let you all know about one of my favorite beauty finds of 2012, Red Apple Lipstick! I first heard of Red Apple through the magazine I write for, Delight Gluten-Free Magazine. I've been hard pressed to find a gluten-free lipstick that was also soy-free, allergen-free, and non-toxic, but this lipstick seems to have it all; creamy, smooth application and vibrant healthy color. It's also safe for all of you lovely vegans out there.

Looking in my search stats, I see that many of you have been scouring my site for more safe beauty finds. I know firsthand how frustrating it can be to pick up a product at the drugstore after attempting to read a long list of unclear ingredients, taking a chance, and then suffering the consequences with an allergic or celiac reaction. My honest and unsolicited opinion is that I know when I put this lipstick on, there's no guessing and no surprise reactions. I believe all of their rich shades would flatter any skin tone, as I've never been able to find a bright shade of red that looked great against my skin until I tried Red Apple Lipstick. "Red!" and "Sunkissed" (modeled above) are both two of my favorite shades. I plan to try their glosses and eye-shadows in the near future, so stay tuned for reviews to come. Check out all the Red Apple Lipstick products here. In the meantime, back to my holiday hiatus. Thanks for the great color Red Apple Lipstick, I am definitely an obsessed Red Apple Gal!

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Wednesday, December 26, 2012

Ringing in the New Year

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I"m savoring the season with family, friends and loved ones this week. While I'm still around in the kitchen cooking up some gluten-free, allergy-free goodness, I'm taking a nice break from most things on the blog and work related before the start of the year. These times are just so rare and magical that I can't help but live in the moment as much as possible, before a busy norm ensues. Wishing you and yours a peaceful holiday season. Here's a little preview of mine. 
 Light & love, --Bethany.

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Friday, December 14, 2012

Celiac: In the Family


Since my diagnosis nearly four years ago, I've had the pleasure of conversing with some wonderfully pleasant people about living gluten-free, Celiac disease, other food allergies, and health obstacles. Reaching out to this community is probably my favorite thing in the world to do, as making connections with people who share the same winding road is an invaluable experience.

One thing in my conversations as of late has been more than troubling to me though. When faced with the facts that Celiac is a genetic disease, many people who were cordial to me just moments ago turn angry and lash out, refusing to believe that their parents, their children, or even their grandparents may carry the gene. I become the bearer of supposed "bad news" and am shunned as the "bad guy". Well, bad girl I suppose. It is understandable that such breaking news may be a shock to some, but in the wake of an attitude that is truly reckless and selfish, I have to call foul.

The University of Chicago Celiac Disease Center states that genes related to Celiac disease are passed down through generations. A first degree relative (parent, child, brother or sister) of someone with Celiac disease has a 1 in 22 chance of developing the disease while a second degree relative (niece, nephew, aunt, uncle, grandparents, and half siblings, etc) has a 1 in 39 chance. A great place to start with the breakdown of testing is through this U of Chicago pdf. While some carriers of the gene may not have active Celiac, they could develop symptoms at any point in their lives. Routine testing is recommended in these cases. It's also possible the gene was not inherited, which in that case is a fabulous thing to know.

So many people are brushing these facts aside in a "why bother testing?" attitude that is really doing a major injustice to themselves and the health of their family. In one instance, a mother struck up a conversation with me to talk about her recently diagnosed daughter. I responsibly let her know the risk that her other children may face as well as her and her husband. The genes had to come from somewhere in that immediate family, but she refused to believe me and stormed off.

I strongly urge all of us with Celiac disease to speak out and make these facts well known! Knowledge is power and when lives could be at risk, we need to know we are doing all that we can to improve the situation. I've always said this disease was a blessing and a responsibility. It is now more than ever. It doesn't have to be Celiac Disease Awareness Day, Month, or Year for us to spread the word and maybe save a life in the process. Please feel free to forward, repost, share, and link back to this post.

Resources:

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Monday, November 26, 2012

Rustic Grain-free Apple Blackberry Tart


Happy belated Thanksgiving to all! I've just returned from a much needed vacation in Philadelphia. I'm feeling recharged and even more inspired to make things happen. Here's a quick easy recipe I baked last week before departing for the holiday. I had some leftover apples and sweet blackberries that I wanted to use up since I wasn't bringing them to Philly. I love throwing bits and pieces of leftover ingredients together to make new delicious creations and this one just happens to be completely grain-free and SCD legal (specific carbohydrate diet safe).


Rustic Grain-Free Apple and Blackberry Tart

This recipe makes about 6-8 servings and is free of: Gluten, Grain, Dairy, Soy, Eggs, Peanuts, Yeast, Sugar, and Legumes.

This recipe uses my almond flour pie crust recipe.

Tart topping:

  • 2 ripe apples, sliced very thin with a knife or mandolin slicer.
  • 3/4 cup fresh blackberries
  • 1/2 cup xylitol (birch sugar) or sweetener of choice. I choose xylitol from birch because it's candida safe, and has no actual sugar. Stevia can be substituted here instead, just decrease the proportion used.
  • 2 tablespoons coconut oil
  • 1/2 tablespoon cinnnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup raw chopped walnuts
  • 1/4 cup chia seeds
  • 2 tablespoons coconut flour
  1. Preheat oven to 400 degrees. Use this almond flour crust recipe and press with fingers into a flat oval (about 1/2 inch thick) on a greased baking sheet.
  2. Place sliced apples, blackberries, xylitol, vanilla, cinnamon, and coconut oil in a sauce pan and heat over low-medium heat for 5 minutes until well combined. The blackberries may start to break apart a bit and release juices. This is normal.
  3. Remove from heat and cool. Arrange filling in rows on the crust and top with raw chopped walnuts, chia seeds, and sprinkle with coconut flour to absorb some of the juices.
  4. Bake in the oven at 400 degrees for about 20-25 minutes or until crust is golden brown and fruit is cooked through. Serve warm or cool with dairy-free vanilla ice cream.
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Saturday, November 17, 2012

My Allergy Friendly Kitchen


I'm lucky to have a mostly dedicated gluten-free kitchen, thanks to the help of my boyfriend, who isn't exclusively gluten-free. He's a kitchen whiz and a fast learner. Sometimes I think he knows how to handle my allergies better than I do. So when we're at home, this is where the magic happens. I happily spend most of my time in this room. Some readers have been asking about how I keep my kitchen functional and allergy friendly at the same time so I decided to give everyone an inside look at the staples, setup, and equipment that are always in my kitchen.


Left to right: Centrifugal juicer, Sodastream Maker, Black & Decker High Speed Blender

 We set up an exclusive beverage station since raw juices, smoothies, seltzer water, and homemade soda are constantly happening in our kitchen. Instead of coffee, we down a large glass of green veggie juice or a fruit and veggie smoothie which I feel is even more energizing than a large cup of joe. The vitamins hit your system immediately and alkalize on the way. What better way to start the day?

A wide variety of spices are always on hand in my kitchen. My parents are big on bold flavors and it definitely rubbed off on me. No matter how simple a dish, you can always spark it to life with a good combination of herbs and spices.


I love that most herbal tea is naturally allergen free and gluten-free. Our tea and bar cabinet is a great addition to keeping things organized. Some of the liquors on the bottom are exclusively Y's since we haven't checked the whiskey for gluten content yet (please excuse the Wild Turkey...) My staples include a good organic red wine, chamomile, pau D'arco, some Yogi teas, and all Traditional Medicinal teas.


Fridge magnets hold up our Ph balancing chart, which is a basic breakdown between some highly alkaline and highly acidic foods. I believe a slightly alkaline body is a healthy goal to shoot for, so we try to minimize our intake of highly acidic foods. We usually eat meat 1 to 2 times a week and always have vegetables and greens on hand via juices, smoothies, sautes, and more. Low glycemic fruits such as berries and apples are also a staple on the menu.


Some of my favorite flours/gluten-free grains to cook and bake with are quinoa, millet, buckwheat/buckwheat flour, almond Flour, hazelnut flour, brown rice flour, coconut flour, corn meal.

Staples in the pantry: Black rice, brown rice, wild rice, Tinkyada brown rice pasta, canned olives, canned pumpkin, coconut milk, raw nuts and seeds, Terra sweet potato chips, almond milk, xylitol, coconut sugar, agave nectar, coconut oil, olive oil, Namaste foods mixes, King Arthur gluten-free mixes, Enjoy Life snacks and more.


Many meals are happily shared here (but no "Happy Meals" mind you!) If any soy or gluten does make it's way into the kitchen on occasion, we have dedicated dishes and pans for keeping things segregated.


Our kitchen has lovely natural light that I love utilizing in my photography. At the end of the hallway, it takes a right towards the backdoor which leads out to one of our mini gardens...


And what would a gluten-free, allergy friendly kitchen be without a raw produce section on hand? We call it the farmacy. It's getting cold out, but our mighty kale is still standing strong. The flavors of fresh produce and herbs is truly incredible and I'm lucky to walk out my door to have my pick. I hope you enjoyed the inside look!

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Friday, November 16, 2012

Gluten-Free Beauty: Hugo Naturals


I'm really excited to talk about my latest find for gluten-free, soy-free beauty: Hugo Naturals. Until today, I'd never heard of the brand but am so delightfully surprised to find that their products are gluten-free, soy-free, vegan, cruelty free, and 100% natural. Most of you probably understand how difficult of a feat something like this can be to find. Surprisingly, I actually found this on a whim when I keyed "soy-free lip balm" into the google search bar, half expecting that nothing would come up. Not only does Hugo Naturals have safe lip balm, they have all natural deodorants, shampoo, conditioners, soaps, body butters, lotions, and more. The best part? I found them at my local Whole Foods on my lunch break at work! Hello happy winter skin!

 
For the record, this is my own opinion and I have not been compensated in any way for this review. I can't wait to try all the products in Vanilla & Sweet Orange scent. Check out Hugo Naturals for gluten-free, soy-free body goodness!

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Monday, November 12, 2012

Hazelnut Buckwheat Pancakes


I've been loving simple and fast recipes lately. It's been a pretty busy whirlwind around here getting ready for the fast approaching winter and juggling our to-do lists. I'm glad I found a few minutes to experiment with some gluten-free flour mixing somewhere between the deep cleaning of the house and the home office organization this week. While I'm not the biggest fan of plain buckwheat flour, it really lends itself to a thick fluffy gluten-free pancake. I decided to mix it with hazelnut flour for a natural nutty sweetness and the result has become my new go-to breakfast. As an added bonus, this recipe is fine for candida detox diets (leave off the raw honey for this) and is higher in protein than most other standard pancake recipes.



Paired with a steaming cup of Yogi Echinacea tea these babies were sweet, rich and well...surprisingly 'normal'. I can't wait to experiment a bit more with mixing alternative flours with sweet nut flours this winter. It'll be a great way to warm the house--with fantastic scents and the glow of the oven on a snowy morning. I can't believe I'm saying this already, but bring on the cold weather! I think I'm ready to cozy up.



Hazelnut Buckwheat Pancakes

This recipe is free of: Gluten, Soy, Dairy, Peanuts, Yeast, Processed Sugar, & Legumes.

Makes 5-6 medium/large pancakes

  • 1 3/4 cup buckwheat flour
  • 1/4 cup hazelnut flour
  • 1 cup almond milk, flax milk or coconut milk. Water can be used instead if desired.
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons xylitol (birch sugar) or sweetener of choice.
  • 1 teaspoon baking soda
  • Dash of salt
  • 1 teaspoon ground cinnamon
  • 1 tablespoon coconut oil, melted
  1. In a large bowl, combine dry ingredients. Add the wet ingredients to the dry and mix well by hand, eliminating any large lumps in the batter.
  2. Heat a large skillet pan to medium heat and drizzle with desired cooking oil.
  3. Pour 1/3 cup of the batter (or desired amount) into the skillet. Flip when small bubbles form near the middle of the pancake batter. Repeat until no batter remains.
  4. Serve drizzle with raw honey, raw maple syrup, or topped with coconut spread.

Wednesday, November 7, 2012

A New Leaf


I want to talk a little candid today.

I have a bone to pick. With myself. Too often in the past, I've only used the new year opportunity to make resolutions. But I really have to be honest here. Sometimes I'm not too thrilled with some of my habits and the way I've been operating as of late.

In the past, despite having some existing health issues, I've been content to indulge in some unhealthy habits such as bumming the occasional cigar from a friend, having that extra cocktail to take the edge off a long week at the office, and simply wishing some things would magically change without me having to do anything to make that happen. I'm calling foul on myself here and taking the big step out of a rut I've been sitting in for awhile. Why is it so easy to know what's healthy but still choosing a road that might not reflect that? I'm not saying I or anyone else has to be perfect in this regard, but some indulgences I think I'd be much better off without.

Health and well-being is more than just eating right, exercising, and getting enough sleep. I've been turning a blind eye to some of the other aspects of my life that need some streamlining and balance, so I'm not waiting for the new year to turn over a new leaf. No matter how cliche it might sound, now is always the right time. I'm challenging myself to break some bad habits for good. Here are my goals:

  1. Choosing the career path that best reflects my passions.
  2. Saying NO to overindulging in unhealthy distractions.
  3. Turning off the cable TV and getting a move on! I have a nasty habit of plopping down on the cushy couch after work and blaming it on the imaginary force field which sucks me into the slump. It's not my fault, right!?....Wrong.
  4. Getting it organized to make it a reality. I've got some big ideas floating around in my head, but that's a big problem. They're just floating there. Writing them down, planning them out, and making it happen isn't going to happen on it's own. There's no better time than the here and now.
  5. Practicing Mind, Body, and Spirit. Cranking up the green juices, healing smoothies, yoga, meditation, and brain exercises is happening, starting now. In the words of the powerful Kris Carr, "What we Eat, Drink, and Think matters."

Along with some personal changes I'll be making, there will be some changes here on the blog. What's older on the site is going to be new and fresh, with some updated content and new photography. Be sure to check back in my older posts to see some new stuff. It feels great to make some resolutions because of myself instead of a new year. There's no better reason if you ask me. Health is wealth.

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Saturday, October 27, 2012

Healthy Raw Chocolate Truffle Pie (Vegan)


I'm nearly speechless about this recipe, but I'll do my best to describe it's deliciousness. Its nothing short of fabulous, silky, chocolatey heaven. With no dairy, sugar, gluten, soy, or eggs, this is the ultimate decadent chocolate dessert. While I used my almond pie crust recipe that I lightly baked, this pie can be made completely raw by using a ground nut and date crust if desired. This is by far my favorite, easiest pie recipe to date and it's so healthy, you can feel free to give in to the power of the chocolate--guilt free. The main ingredients are surprisingly avocado, coconut/almond milk, and coconut oil; all great sources of healthy monounsaturated fats, key vitamins and nutrients. Topped with crispy toasted coconut flakes, it's completely over the edge. Enough said.






Healthy Raw Chocolate Truffle Pie (Vegan and Paleo)

This Recipe is free of: Gluten, Grains, Sugar, Soy, Dairy, Eggs, Yeast, & Legumes.

For the Crust(s):

You can choose to make this completely raw, or semi-raw depending on your tastes. In the photos, this is my semi-raw version. Both are completely vegan and paleo.

Raw Nut Crust:

  • 2 cups raw nuts of choice (I love using pecans)
  • 3-4 medjool dates
Combine ingredients in a food processor and process until course. Press into a pie plate and chill in the fridge.

Almond Pie Crust:

  • 1 1/2 cups almond flour
  • 3 tablespoons melted coconut butter (I use Olivio Coconut Spread, Earth Balance also makes a version of this)
  • 2 tablespoons xylitol (birch "sugar")
  • 1/2 teaspoon ground cinnamon
  1. Preheat the oven to 375 degrees.
  2. Combine ingredients and press evenly into a pie plate using your hands.
  3. Bake for 8-10 minutes or until slightly golden. Let cool.
For the Filling:

(Inspired by this recipe from Tropical Traditions).

  • 2 medium ripe avocados (I used 1 large avocado and 1/2 of another large avocado)
  • 1/2 cup coconut milk or almond milk (I used SO Delicious Original Sugar Free Coconut Milk)
  • 1/2 cup coconut oil
  • 1/2 cup raw cacao powder
  • 2/3 cup xylitol (birch "sugar")
  •  Small dash of salt
  • Optional: 1 drop orange oil
  • 1 teaspoon vanilla extract

  1. Combine all ingredients at room temperate in a high speed blender and process until smooth, pausing to scrape down the sides to make sure everything is well incorporated. It should be a pudding like consistency.
  2. Pour/spoon pudding mixture into your pie crust of choice and smooth evenly with a spoon or spatula.
  3. Chill in the fridge for 2-3 hours or until set.
  4. When ready to enjoy, take the pie out of the fridge about 10 minutes prior to slicing and eating. Top with toasted or un-toasted (for raw) coconut flakes (optional, but I highly recommend this!)
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Friday, October 26, 2012

A Little Something about Health Investment

 
This squirrel sincerely thinks it's our pet. I've now become the mother of squirrels, which obviously is not as cool as being the khaleesi with dragons. Complete with running up to the door and waiting for us to come out with sweet nuts and sunflower seeds. This guy knows how to get good (and free) nutrition!

There was a time in my life when I didn't know how to effectively love and treat my body. Before going gluten-free, I was sick to the point where I stood 5 feet 4 inches tall and weighed in at only 94 pounds due to malnutrition. After diagnosis, I returned to a healthier weight until the diagnosis of my other food allergies (including soy and peanuts). The funny thing is, even now as I'm getting back up to my ideal body weight, I'm more confident in how I see my body and how I treat it. Ironically, I have living gluten-free and food allergies to thank for it. These are the things that finally taught me how to live and live well.

Getting diagnosed with everything that I have has made me realize how important it is to learn to fill your body with real healing nutrition. I can honestly say that when starting out gluten-free, I probably set myself back even further by attempting to "replace" all the foods I thought I had lost forever--trans fats, overly processed foods and all. I had no idea how to eat before my diagnosis and certainly didn't know how to eat just after either. Slowly, I learned to listen to my body and turn away from flashy advertising for convenient processed foods. Do I swear off all of it? No. But I do know how to see which ones are investments to my health in the long run and which ones are gimmicky nonsense. There are quite a few gluten-free processed food companies that really don't cater to living healthily--something that should be priority after a life changing diagnosis. The key is moderation and knowing that not everything needs a gluten-free replacement (Twinkies anyone?)

When dealing with any sort of health issue, breaking the cycle of illness and the root cause makes all the difference. This is the same principle with preventing illness and exaccerbated disease in the first place. It all begins with our forks and knives. I know that when I treat my body well, I can be a confident, healthy, and well balanced being, despite having a life long autoimmune disease and food allergies. Real confidence isn't just a mental state, it's also the ecological balance within. Make the choice to invest in your health and confidence today by starting with your plate.
How do you plan to treat your body well today?

Monday, October 22, 2012

Announcements: Delight Gluten-Free Magazine


I think it's about time to let everyone in on some good news. I'm now a contributor to a publication I really admire, Delight Gluten-Free Magazine! As of August, I've begun writing some pieces that I hope will be helpful to everyone in the Gluten-Free community and those with other food allergies as well. You can likely find me in this next issue, Winter 2012, writing about low-sugar and allergy friendly holiday desserts as well as in the featured blogger section.

I can honestly say that I feel Delight Gluten-Free is the best gluten-free magazine out there for several reasons. First, they're extremely conscious about not only living with Celiac disease or gluten intolerance, but having other food allergies or sensitivities on top of that. Every recipe is carefully labeled by food allergen (top 8 food allergens plus other allergens such as corn and rice) to ensure it's super easy to navigate. For people like me living gluten-free, allergic to soy, peanuts, lactose intolerant and much more, this is such a great thing to see. All the recipes are also broken down into chart format indicating which ones are safe from which food allergen. I really haven't seen anything as thorough as this in other gluten-free magazines. It's also very exciting that Delight is now a bi-monthly publication with 6 issues per year instead of 4.

Delight has also broken into the app world with their magazine app for iPhones and android. That means I have a humungous stock of great stories and recipes with me wherever I go. Each issue usually has around 60 or more gluten-free recipes, so that's totally invaluable! Lots of friends and family members of mine have this for their iPads or are accessing the digital issues for the computer through www.delightglutenfree.com It's really cutting edge and convenient--something a lot of us in the gluten-free community can really appreciate.

So check me out in the upcoming issue of Delight Gluten-Free Magazine and the following issues! In addition to the magazine itself, you can now access Delight's fabulous advanced recipe search on their website where you can search by meal course, main ingredients, pantry staples, special diets including vegan/vegetarian options, and everyday favorites. I'm so excited to be a part of this unique and worthwhile publication.



 
Check out Delight's fabulous back issues at www.delightglutenfree.com

Have a Delightful Monday!

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Thursday, October 18, 2012

Allergen-Free, Gluten-Free Halloween: Safe Candy


I'm way excited about finally living in a place where I'll have trick-or-treaters without a doubt! For the last four years, I've been bouncing around university housing and I've just settled into a place in a cozy neighborhood filled with families and small children. This year, I'm handing out completely allergen-free candy (free of the top 8 allergens and gluten). The percentage of kids with food allergies is on the rise, and according to an article by CNN, it could keep increasing. The U.S. Centers for Disease Control and Prevention states that the number of kids with food allergies went up 18 percent from 1997 to 2007. Though the cause is still debatable, it doesn't change the numbers. Since I'm allergic to what my coworkers call "the world and then some", I totally understand how difficult a time Halloween can be for parents and kids with food allergies--no candy swapping with friends and triple-checking ingredients can be stressful. But with these safe treats, rest assured no one's going to need the Epipen injection during the party.

Shown Above:

  1. Yummy Earth Organic Gummy Bears -- Yummy Earth has many other allergen-free options.
  2. Grape Bat Lollipops by Strawberry Hill -- Non-GMO sugar, Free of the top 8, gluten, & corn.
  3. Dark Chocolate Jack-O-Lantern Lollipop by Strawberry Hill
  4. Glee Gum Fruit Flavors -- No artificial coloring, flavors, GMOs, or artifical sweeteners & free of the top 8
  5. Creepy Brains Cherry Lollipops by Strawberry Hill
  6. Surf Sweets Spooky Gummy Spiders -- Surf Sweets has many other allergen-free options.
  7. Gummi Jack-O-Lanterns by Indie Candy -- Indie Candy has other allergen-free options.
  8. Enjoy Life Dark Chocolate Boom-Choco-Boom Bar
  9. Enjoy Life Ricemilk Crunch Chocolate Bar
Other Great Brands:


Popular Candies that are Allergen-free & Gluten-free: For complete allergen-info breakdowns, see last year's brilliant listing by Sure Foods Living, which I consulted for some of the following.

Sour Patch Kids
Sweedish Fish
Necco Wafers
Original Dots
Welch's Fruit Snacks
LifeSavers Gummies (Note: the hard candies contain soy oil)
Original Starburst
Original Skittles, Skittles Sour, & Skittles Crazy Core
Wonka: Bottlecaps, Nerds, Everlasting Gobstopper, Runts, Fun Dip, Pixie Stix, Spree Original, Sweet Tarts Original
Note/Disclaimer: It's always best to check allergen statements with the companies themselves as ingredients can change, as well as manufacturing practices. This listing is meant as a guide only and not medical advice. I am not held liable for any reaction that may occur due to consuming these products.
~Have a safe and allergy friendly Halloween!~

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Monday, October 8, 2012

Grain-free Pumpkin Pie Muffins


I am hopelessly in love with fall. All the trees are glowing and I'm getting giddily excited for Halloween. I absolutely can't explain the feelings I get during this season; everything just feels like excitement and change, even though I'm already graduated from U of M and not going back to school this year. This will be my 4th gluten-free Halloween and my 2nd one being soy-free, peanut-free, dairy-free and legume-free. While I have given up most processed sugar, I'm definitely not sitting out on the sweets and treats this year (and probably not the tricks either). This week on the blog will be an ode to autumn recipes and Halloween themes, starting with moist grain-free Pumpkin Pie Muffins. These literally taste like a moist delicious mouthful of traditional pumpkin pie in every bite--but without any of the dairy, gluten, or sugar. Like I always push... you don't have to sacrifice taste, sweetness or fun for health (even during the holidays).



Paleo Pumpkin Pie Muffins

Yields 12 muffins --**Note: these are shown with cupcake liners, but baking them in the pan without liners yields better results that don't stick to the liners. Just be sure to spray the pan with non-stick spray or oil.

This recipe is free of: Grain, Gluten, Soy, Dairy, Peanuts, Legumes, Processed Sugar, & Yeast

  • 1 & 1/2 cups almond flour
  • 1/2 cup hazelnut flour (can be substituted for just almond flour)
  • 4 tablespoons coconut flour
  • 1 tablespoon flax seed meal (optional)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/3 cup xylitol or alternative sweetener of choice
  • Pinch of salt
  • 1 & 1/2 teaspoons vanilla extract
  • 6 eggs
  • 1 & 1/4 cups pumpkin puree
  • 1/4 cup oil or butter replacement, melted or softened to room temperature (I used Olivio Coconut Spread)

  1. Preheat the oven to 375 degrees. Grease a 12-cup muffin tin liberally with oil or butter replacement, as these muffins will stick if not oiled well. If desired, line with cupcake liners and brush the inside of the liners with oil instead.
  2. Mix the wet ingredients into the dry and combine well.
  3. Distribute the batter evenly into the 12 cups and bake at 375 degrees for 25-30 minutes. If your oven runs hot, start with 25 minutes, while if it runs cooler start with 30 minutes. My oven tends to be a little on the cooler side, so I ended up cooking mine for about 35 minutes.
  4. Serve hot, or cooled with Coconut Vanilla Ice Cream

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Sunday, September 30, 2012

Flourless Orange Vanilla Cake (Paleo)


2 years ago to the day, I met someone that lit a light in my life.

I didn't know it at the time, but that person would save my life in more ways than one. He opened up a world to me which I knew nothing of before and taught me how to finally and fully go after all the things that I dreamed I could do. I quite literally might not be here today if it weren't for him. When I was gasping for air during my first life threatening allergic reaction, he was there to grab my hand and get me to safety. Though I couldn't fully tell him what was happening to me, he somehow knew to give me anti-histamines while we waited for the ambulance. I'm so lucky and happy to call him my best friend. I love him dearly.

One of Yan's favorite recipes of mine is basically the inverse of my chocolate paleo cake. This is an orange vanilla version that he describes as unbelievably moist and delicious. A few of our friends who are also from eastern europe said it was reminiscent of a type of Russian cake they used to have on occasion. I just love that a flourless and paleo cake can stand on the same level as rich glutenous cakes--everyone that tried it typically eats gluten. But as long as Yan says it's good, I'm happy. I wish I could do more to say thank you for everything and I love you.





Flourless Orange Vanilla Cake (paleo)

This recipe is free of: Grains, Gluten, Soy, Dairy, Peanuts, Legumes, Yeast, and Refined Sugar.

  • 2 cups almond flour/meal. I used Bob’s Red Mill Almond flour/meal.
  • 1 1/2 teaspoons baking powder
  • 3/4 cup xylitol (from birch, not from corn) or alternative sweetener of choice. (If it’s a liquid sweetener reduce the other liquids accordingly).
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon orange oil. I use Simply Organics orange flavor.
  • 3 eggs (I use soy free fed eggs).
  • 3/4 cup coconut milk or almond milk
  • 1/4 cup olive oil
  • Optional: zest of 1/2 an orange

  1. Preheat the oven to 350 degrees. Use butter or coconut spread to grease a 8 or 9 inch round cake pan.
  2. Mix the dry ingredients and combine well. Combine the wet ingredients in a separate bowl and add them to the dry, whisking with a fork. Stir until well combined. There’s no need for an electric mixer here.
  3. Pour the batter into the cake pan and bake for 30-35 minutes. Insert a toothpick into the center to ensure it’s cooked through. Let it cool and add topping of choice, such as a chocolate drizzle or simple orange zest.
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Saturday, September 22, 2012

Breakfast Stuffed Tomatoes


Our garden is overflowing with ripe red tomatoes. Today I braved a sudden downpour to pluck these hanging lovelies and oddly, standing unprotected in the chilled rain didn't bother me today. It felt raw and beautiful. I seemed connected to the ground, the sky, and all that is. I looked on the miracle of living plants offering their bounty in a vibrant flash of color, contrasting perfectly with the greyness of the morning. Breathing in the scents of the garden while it soaks an unexpected gift of water makes me realize how everything is moving around us in delicate but certain cycles of life.  These simple moments make me welcome the first day of fall with open arms.


I love gathering freshly picked produce, walking two minutes back to the kitchen and using it immediately. It doesn't get any more nutritious and fresh than that. Today's highlights included ripe green bell peppers, towers of kale, and crisp white onions. I knew these would marry well with some sort of egg scramble, but I wanted to try something a little less conventional. I've always been a fan of any kind of stuffed vegetable or fruit, and quickly eyed the shiny red tomatoes. Breakfast stuffed tomatoes ensued in a flash--a naturally gluten-free, soy-free and paleo pick me up in the morning. It's mouth-watering delicious!


Breakfast Stuffed Tomatoes

Yields 4 stuffed tomatoes

This recipe is free of: Gluten, Soy, Dairy (if omitting the goat cheese), Nuts, Fish, Grains, Legumes, and Yeast. (Paleo)

  • 4 large tomatoes
  • 4 to 5 large soy-free eggs
  • 1/2 cup diced green bell peppers
  • 1/2 cup diced onion
  • 1/2 cup finely chopped kale
  • 1/2 teaspoon salt
  • 1 teaspoon ground black pepper
  • Optional: Crumbled goat cheese
  • 4 leaves fresh basil
  1. Preheat the oven to 450 degrees.
  2. Cut the tops off the tomatoes and hollow out the center and set securely in baking dish.
  3. Dice the vegetables and distribute evenly among the four tomatoes.
  4. Beat the eggs and pour evenly into tomatoes.
  5. Bake in the oven for 30-35 minutes.
  6. Optional: During the last 10 minutes of cooking, add the crumbled goat cheese on top to warm.
  7. Serve hot.

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Tuesday, September 18, 2012

Flax & Almond Paleo Pancakes


Some of my earliest memories are times spent with my father in early mornings. On weekends, we often woke early and trekked just a few minutes away with waking highway traffic to our favorite breakfast spot. Decorated in old west and native American art, Soup n' Stuff restaurant was anything but typical. The smell of freshly brewed coffee hung around my dad as he sipped and waited as my older sister and I made our breakfast choices, which almost always included the most amazing flapjacks ever. They were always steaming hot and almost bigger than me. The waitstaff knew us by name and would sometimes drizzle shapes and smiley faces of syrup on top. I'm lucky to have a photographic memory--I can still see it perfectly preserved in my mind. That was time spent well.

That was also a time before I knew anything about my food allergies. But no matter what pancakes I'm making now, those memories come rushing back. This recipe in particular is becoming one of my favorites. It doesn't yield gargantuan flapjacks, but it's a delicious alternative, completely paleo, and also Specific Carbohydrate Diet safe. The SCD diet is grain-free and more and is often followed by those with Crohn's disease to reduce dangerous inflammation in the body. I've been opting for grain-free alternatives now and again for various health reasons, and with options like this I really can't complain. Plus, I know I'm fueling my body with sound nutrition. (I also can't resist saying that while I write this, they're using Almond flour in the dessert round of Chopped on Food Network! Loving it!)


Flax & Almond Paleo Pancakes

This recipe is: Gluten-free, Grain-free, Soy-free, Peanut-free, Legume-free, Yeast-free, Sugar-free. (Paleo and SCD safe).
  • 1 1/2 cups almond flour (I used Bob's Red Mill brand here, and for the flax meal).
  • 2 tablespoons flaxseed meal
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 teaspoon ground cinnamon
  • 1 tablespoon olive oil
  • 1 teaspoon vanilla
  • 4 tablespoons So Delicious Sugar-free Vanilla Coconut Milk (U se more or less depending on consistency desired. If you want a thicker batter, use less. If you like a thinner batter, use more).
  • 3 eggs (I make sure I source from a farm that has soy-free eggs).
  • Optional: 1/2 tablespoon honey or alternative sweetener.

  1. Preheat a skillet on the stove on medium heat.
  2. Combine the wet ingredients into the dry ingredients and mix well.
  3. Drizzle some olive oil or coconut oil into the skillet. Drop about 1/3 cup pancake batter onto the skillet and flip when small bubble start to form on the top.
  4. Serve hot with fresh berries, or a drizzle of pure maple syrup. (I topped mine with Olivio Coconut Spread, ground cinnamon, and coconut sugar).

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Sunday, September 16, 2012

Easy Chocolate Chia Pudding


Lately it's been off the hook busy around here. I've begun work on some special projects for an amazing gluten-free publication and I love getting swept up in it. I don't want to say too much on that at the moment, but I'll be spilling all the delightful details sometime soon.

Happily settling in for a rare relaxing weekend, I found myself wanting tasty but fast fixes for meals and treats so I didn't have to spend too much time in the kitchen. My sweet tooth was howling for something chocolatey, but I didn't want it to be unhealthy or heavy. I remembered how easy it is to throw together a unique and allergy friendly twist on the classic chocolate pudding--using chia seeds.


Chia seeds make a fantastic pudding like texture when combined with most liquids. They also add a slightly nutty undertone to the dish and a little crunch to an otherwise smooth texture. I chose to use Good Karma Flax milk to make the dessert allergen free and only a little alternative sweetener to keep it light. A quiet moment coating my spoon in rich chocolate flavor with the afternoon sun spilling through the window panes made it all feel like a much needed indulgence.



Easy Chocolate Chia Pudding

Yields 2 servings

This recipe is free of the top 8 allergens and gluten.

  • 3/4 cup flax milk (I use Good Karma brand)
  • 1/4 cup chia seeds
  • 2 tablespoons xylitol, or alternative sweetener of choice
  • 2 tablespoons cacao powder
  • 1/2 teaspoon vanilla extract
  1. Combine flax milk and cacao powder and blend until well combined. You can use a whisk or put in the blender, which I found to be easier.
  2. Add xylitol or other sweetener, vanilla and chia seeds.
  3. Stir in the chia seeds until all are coated with the flax milk.
  4. Cover the mixture and put it in the fridge for at least one hour until it gels like a pudding. I left mine in the fridge for about 5 hours and it was perfect.
  5. Drop some fresh fruit over the top and serve cold or at room temperature.
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Thursday, September 13, 2012

Celiac Disease Awareness Day



When I was diagnosed nearly four years ago, I remember explaining Celiac Disease and gluten intolerance to everyone I knew. Most of those people had no idea what I was talking about at the time, but were almost gluten-free experts by the time I had stopped talking their ears off. Mentioning or explaining Celiac to someone may seem trivial at the time, but in the long run, it sure has gotten us far along the road to widespread awareness. Talk to someone about Celiac Disease today and help spread the awareness even more! Happy National Celiac Awareness Day!

Check out my other post on Celiac Awareness here.

Check out my past posts on the symptoms of Celiac, basics of diagnosis, and the importance of getting a diagnosis.


Who will you tell today?

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Saturday, September 8, 2012

What's Hot: September


Check out what I'm loving this month:

  1. Simply Organics Orange Oil -- I just used this to make an Orange Vanilla Almond Cake and it added a spectacular splash of orange flavor.
  2. Chaokoh Coconut Milk -- Free of Guar Gum!! Some guar gums that are added to canned coconut milk can contain soy, but with Chaokoh, there's no worries. Perfect for making "ranch" salad dressings....recipe coming soon!
  3. Ultrapure Cosmetics Flawless Finish Foundation -- I just started using this gluten-free, soy-free mineral foundation and am loving it!
  4. Trader Joe's Raw Pepitas -- Pepitas are pumpkin seeds without the outer shell. These are great for a burst of energy during the day or mid-morning. Pumpkin seeds with sea salt are always a great fall inspired snack.
  5. Clif Bar Kit's Organic Fruit & Nut bars -- Great for back to school and on-the-go. I love that Clif Bar is now offering this allergy friendly option!


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Monday, September 3, 2012

Vegan Date Truffles (raw)


I'm smitten with slow, quiet mornings. Soft natural light seeping through the windows, sweet songs of birds, and the smell of early fall in the air entice my senses and reward me for rising early. I can't get enough of the earthy glow that enters our new home throughout the day, but especially just after sunrise in the kitchen. This morning, I got inspired to make a naturally sweet treat for our relaxing Labor Day off -- Vegan Date Truffles with a hint of orange oil.


While I almost never eat processed white sugar, I moderately indulge in nature's own candies; dates. When paired with the subtle sweetness of raw pecans, the classic combination of fruit and nut comes alive in a burst of flavor. Orange oil and coconut oil add a deeper layer to the otherwise simple combination. The coconut oil also acts as a further binder, especially when chilled to set in the fridge. In my opinion, you can't have a proper truffle without some form of chocolate. I couldn't resist rolling these in raw cocoa powder--the dates sweeten the powder on their own in this raw dessert.



Vegan Date Truffles(raw)

This recipe is free of: Gluten, Soy, Dairy, Peanuts, Legumes, Grains, Eggs, and Processed Sugar.

Yield: 9 truffles

  • 1 cup raw pecans
  • 4 medjool dates, pitted
  • Pinch of salt
  • 1/4 teaspoon Simply Organic Orange oil
  • 1 teaspoon coconut oil
  • Raw cocoa powder for dusting/rolling the truffles in
  1. Combine pitted dates, raw pecans and dash of salt in a food processor. Pulse until a rough consistency is reached.
  2. Add the coconut oil and orange oil and pulse until the pecan pieces are very small and start to stick to the dates. Be sure not to over-process the mixture as you want to preserve some texture instead of having the truffles be too fine.
  3. Remove the mixture from the food processor and form into small round balls using hands. When all the truffles are formed into neat balls, roll them in loose cocoa powder. Shake off the excess powder and let them chill in the fridge for about 30-40 minutes, or until set. Enjoy chilled or at room temperature.
Happy & Healthy Labor Day

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