12 delicious ways to eat Quinoa

"It's a kween-o!" Thank you, Bud-light commercial for your hilarious take on quinoa.

But sorry, you're wrong. It doesn't taste like a loofah or a dirty tree branch. It tastes amazing!!

And so my love affair with quinoa continues. And I want everyone to know what to do with this crazy little gluten-free grain so all can love it just as much. Pronounced keen-wah, not kween-o, the taste is not nearly as weird as the sound. It's downright yummy and surprisingly, super versatile. Not to mention it ranks as the king of protein among all the grains in the land (even though it's technically a seed....) Quinoa has a distinct nutty flavor and a texture that caters to picking up any sweetness or spice that is added to it; a perfect canvas for the kitchen beginner to the expert chef. Here are some great recipes from around the web, plus one of my own--Spanish Quinoa Stuffed Acorn Squash-- to help you get acquainted with the grain, or seed, of all grain/seeds.

1. Make it -- from The Kitchn, How to cook fluffy, tasty quinoa.
2. Bake it -- from The Healthy Apple, Quinoa Spinach Bake
3. Health it -- from Gluten-free Goddess, Quinoa Taco Salad
4. Cake it -- from Making Thyme for Health, "Best-ever chocolate quinoa cake"
5. Crunch it -- from Giada de Laurentiis, Quinoa and herb crusted lamb
6. Shake it -- from YumUniverse, Gluten-free Quinoa shake
7. Stuff it -- see my Spanish Quinoa stuffed Acorn Squash recipe below.
8. Mix it -- from Bon appetit, Cumin scented quinoa and black rice
9. Sweet it -- from Coffee & Quinoa, Vanilla cardamom quinoa pudding
10. Spice it -- from Family Fresh Cooking, Spicy sriracha chicken and quinoa bowl
11. Wrap it -- from Queen of Quinoa, Veggie wraps with quinoa
12. Roll it -- from Wholesome Cook, Quinoa sushi rolls

Spanish Quinoa Stuffed Acorn Squash

 Spanish Quinoa Stuffed Acorn Squash
Yields: 2 large servings, (plus leftover Spanish quinoa).

• 2 cups dry quinoa
• 1 and 1/2 cup water
• 1 can diced tomatoes, in juice
• 1 cup cooked black beans
• 1/2 cup chopped red onion
• 1/2 cup chopped spinach
• 1 uncooked acorn squash, cut in half
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon white pepper
• 1 teaspoon cumin
• 1 teaspoon chili powder
• goat cheese for topping
• optional: dash of cayenne pepper for added spice

1.  Preheat the oven to 375 degrees.
2. Place the two halves of cleaned (seeds removed) acorn squash upside down in a large baking dish and add about 1/2 inch of hot water to make a water bath. This helps it to cook evenly.
3. Cover the dish with aluminum foil and roast the squash in the oven for 35-45 minutes or until insides are soft to the prick of a fork. Remove from oven and let rest.
4. In the meantime, add dry quinoa, water, diced tomatoes and juice from the can, all spices and salt/pepper to a saucepan. 
5. Bring to a boil, then cover and simmer for 15-20 minutes or until quinoa is fluffy and all liquid has been absorbed. (this is the Spanish quinoa). Add the black beans and red onion and mix well.
6. Add the Spanish quinoa by the spoonful into the cooked acorn squash "bowl" for a yummy presentation. Top with chopped spinach and goat cheese to taste. Enjoy warm!

Sushi at Home

Sushi is one-hundred percent addictive in my book. So when I found out I was allergic to soy, fond times with friends and family at various sushi hot spots in town came to a screeching halt. Anyone allergic to soy will probably feel the same. Sushi and Chinese foods ordered out are a major risk. However, that doesn't mean they can't be recreated in the safety of home. Sushi rice and sushi nori (seaweed wrap) is easy to come by in most grocery stores today. 

What really puts a soy-free sushi party over the top is coconut aminos, which is similar to soy sauce and is made from the rich sap of coconut and mineral rich sea salt. And adding sriracha or chili garlic sauces for dipping add just the right amount of kick. I prefer my sushi with smoked salmon, but other types of sushi grade fish can be used instead. However, if you have Celiac disease or gluten intolerance like me, steer clear of the imitation wasabi by all means! It usually contains wheat as a filler. Rejoice for safe sushi at home!

Easy Smoked Salmon and Veggie Sushi

What you'll need:

• 1 package sushi nori (seaweed sheets)
• 1 and 1/2 cups of prepared sushi rice (boil 1.5 cups of sushi rice with 2 cups water, reduce to simmer for 20 minutes, remove from heat). 
• thinly sliced cucumber
• cubed avocado
• sliced asparagus
• 1 package smoked salmon
• Other optional fillings: diced mango, cream cheese, orange bell pepper or whichever fresh veggies are on hand. 
• coconut aminos for dipping

1. Add enough warm sushi rice to form a thin, even layer onto one sushi nori (seaweed sheet).
2. Assemble smoked salmon, cucumber slices, avocado, and optional cream cheese into the very middle of the sheet that is to be rolled up. 
3. Carefully roll the assembled sheet starting at one end, either by hand or using a bamboo sushi roller.
4. Make sure the sushi roll is tight, but not too tight that it breaks the seaweed wrap. 
5. Slice the roll into bite sized pieces, dip into a favorite sauce and enjoy right away! 

Welcome friends

Welcome to all new and old friends!

The blog formerly known as Sprinkles & Allergies is now the brand spanking new Gluten-free Home. I'm excited to make the debut on blogspot and ready for a fresh start! For those who are new readers, it's nice to meet you! This site is all about everyday living free of gluten and multiple food allergies such as soy, peanuts, and some legumes. I'm a severely food allergic and gluten intolerant girl you see. I'm a freelance magazine writer, student of nutrition, obsessive foodie, (very) amateur wine and zombie enthusiast, and self-proclaimed science nerd. And for old and good friends, I hope you enjoy the new look and feel of the site. 

There's a new URL which is www.gfreehome.blogspot.com, be sure to bookmark it or use the subscribe button on the right panel. The old site at www.sprinklesandallergies.com will be expiring in two short weeks. My new email contact is glutenfreehome1@gmail.com and please feel free to use that liberally! I love hearing from each and every reader or person that has randomly stumbled on me here. So without further ado, goodbye old, hello new.

Yoga Renewal

As of today, I've made the decision the get back into daily yoga. Since I practiced gymnastics for most of my childhood, I took an interest in yoga to increase my flexibility even further.  But I quickly found that it has far more benefits than just learning how to become a human pretzel.  Aside from fixing my posture (I have a bad and lasting back injury from gymnastics), I feel much more grounded, present and calm after a session which helps immensely with occasional food allergy anxiety.  While recovering from severe reactions, I used root myself in a downward dog pose to calm myself. That moment when you're slowly sinking into the mat and you can almost feel the earth move as it ticks around the sun...indescribable healing.  I am more than ready to return to it.

-my morning meditation in child's pose-

Here are a few good links for beginners to yoga:

1. 5 types of Yoga to try now


2. 3 Yoga Poses to Help Anxiety


3. 5 Common Yoga Mistakes Beginners Make


4. 8 Yoga Poses for Better Digestion

What kind of yoga do you practice?

What are your favorite poses, tips and yoga tricks?

Best Gluten-free Soups on the Go

I'm a college student, which means time can be hectic.  Traveling to and from campus while having rushed lunches between classes requires some real food planning.  I can't exactly find safe food options easily in the cafeteria since I need to avoid gluten, soy, peanuts, and other foods.  I've learned to love the versatility of ready to serve soups that can be eaten at room temperature or heated. These options offer a good variety of flavors and provide a range of dietary options such as vegan, vegetarian, meat, and dairy-free. They'd be perfect for bringing along on a fun filled road trip (tried and tested method by me)! Here are my top picks for gluten-free and soy-free on-the-go soup options. Lunch tip: Pair these with a prepacked fresh green salad for a healthy boost!

1. Gluten-free Cafe's Chicken Noodle Soup
2. Dr. McDougall's Black Bean Soup (vegetarian, vegan) -- my favorite*
3. Imagine's Creamy Organic Potato Leek Soup (vegetarian, vegan)
4. Pacific's Organic Roasted Red Pepper and Tomato Bisque (vegetarian, contains dairy)

Soy-free Vegan Pad Thai (Gluten-free)

I apologize for the photo quality, as I didn't have time to grab my DSLR the night I made this. Plus the lighting in my kitchen was less than ideal for a quality photo-shoot (it was after 10:00pm). So without further ado, here is my take on a soy-free pad thai using my favorite soy sauce replacement; coconut aminos! Coconut aminos is made from the sap of the coconut tree and has a softer, but similar taste to soy sauce. It's quite salty but is minimally processed and rich in essential amino acids, especially the raw enzyme rich Coconut Secret brand (my unsolicited opinion). I splash it onto warm brown rice noodles with stir-fried veggies and spices for instant delicious take-out worthy food--all while enjoying a night in. I know authentic pad thai doesn't usually incorporate curry, but I love the warmth it adds to the dish and since I don't use fish sauce, I decided the curry could give it a unique kick in the place of it. I also add kale for some green goodness and an unexpected healthy twist.

Soy-free Vegan Pad Thai (gluten-free, dairy-free, vegetarian, vegan).

• 1 box Thai Kitchen Brown Rice Noodles (or your favorite gluten-free long, skinny noodles).
• 1 can organic diced tomatoes
• 1 medium onion, diced
• 3/4 cup chopped fresh kale
• 2 cloves garlic, minced
• 2 tablespoons olive oil, plus more for coating noodles later (optional).
• 1/3 cup sliced water chestnuts
• 1/4 cup roasted pine nuts
• 2 tablespoons coconut aminos (or more to taste).
• 2 teaspoons Simply Organic curry powder (or your favorite brand of curry powder)
• 1/4 teaspoon ground white pepper
• 2 tablespoons water from the noodles (adds starch to thicken the sauce).
• Salt and freshly ground black pepper to taste.

1. Using a saucepan filled with hot water, soak the Thai kitchen brown rice noodles for at least 5 minutes to soften. (I use the whole box, which consists of 4 individual packets). Be sure to save 2 tablespoons of this pasta water after soaking is finished to add to the sauce.
2. While the noodles are softening, add olive oil to a large skillet and heat over medium heat for 1 minute. Add the onion, garlic, and water chestnuts and heat for about 2 minutes or until onions are slightly softened.
3. Add the diced tomatoes from the can, (fresh can be used as well, but the juice from the can helps create a nicer sauce), kale, pine nuts, spices, and coconut aminos. Saute over medium heat for 3 to 4 minutes.
4. Add the softened brown rice noodles and any additional olive oil to coat them and reduce sticking. Mix well over low heat for 2-3 minutes.
5. Optional: For a spicier dish, add a dash of cayenne pepper right at the end and mix thoroughly. Serve hot.

Potential Desensitization to Food Allergies?

Today I read an outstanding and in-depth article regarding severe food allergies and the prospect of desensitization. I recommended this reading to everyone, as it's something we should all know about. A big thanks to my sister  for sharing this article with me in the New York Times entitled, "The Allergy Buster, Can a Radical New Treatment Save Children with Severe Allergies?" This article covers everything from desensitization to food allergens to potential causes of the stark rise in food allergies today. Reading this was very personal and close to home for me, as I can totally relate to the stories of these children and the fear aspect of living with intense food allergies. I'm quite lucky to have my most severe allergies as an adult and not as a small child. I'm so glad to see that there's hope of it getting better for those of us with life threatening cases, especially children, who often cannot handle living with these problems on their own. Here's an interesting quote from the article regarding some evidence for the recent spike in food allergic youth:

 "One focus of Nadeau’s lab is studying whether the toxins found in pollution, pesticides or tobacco smoke damage the genes in ways that make children more likely to have allergies and the intimately related disease of asthma. There is evidence that having a parent or a grandparent who smoked — even if the child was never exposed to smoke — is a risk factor for food allergies, as is living in an urban area with elevated pollution."

Also the evidence between poor diet during pregnancy and food allergy risk is not surprising to me. What do you all think of this touching article? It really hit home for me as I'm sure it will for others. But it really leaves me hopeful for the future.

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The Weekend in Pictures

 - Qrunch Quinoa Veggie Burgers, free of the top 8 allergens, gluten, and corn. -

This weekend was a rare occurrence. We had a leisurely weekend without planning anything or working on projects and it really felt like a mini-vacation, even though we didn't travel anywhere. Since I graduated from college with my undergrad degree two years ago, I felt like I'd been living on a scrambler carnival ride non-stop. I treasured having some time to recharge and definitely agree with the sentiment that the best ideas, creativity, and motivation comes from taking a time out from the bustling.

- Homemade Southwest Chicken Salad with salsa and black beans. Wait...did I say Black Beans? Yes, I did. My legume allergy seems to be lessening, as I can now tolerate black beans with no adverse reactions. I'm ecstatic! -

- Leftovers done right: Hearty Brown Rice Pasta with Turmeric Roasted Chicken with Italian Herbs -

- Quick Goat Cheese Pizza using Brown Rice Crusts -

- Almond Flour Orange Blueberry Muffins. I'll be sharing this recipe in my next post. -

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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

Subscribe to Delight!

Have a Delightful Monday!

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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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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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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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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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The Best Place for Gluten-Free Food

The absolute best place for fresh gluten free or allergen free food is not the grocery store. We're blessed to have three abundant spaces of land to fill with organically grown produce thanks to Yan's amazing mom. Shes's been lending her green thumb all summer long to a plot of land at a family member's place just outside the city. I swear this produce is even more crisp and fresh than the clean air out here. How a processed gluten free snack could ever measure up to this organic feast is beyond me. Going back to the roots of nutrition is really what being gluten free and food allergic should be all about.

Y's mother taught us the ins and outs of planting and harvesting as we caked our gloves with dark fertile mud and yielded vibrant veggies and greens to boot. Everything in this garden is on my good list; no gluten, soy, legumes, and obviously no peanuts. For once I'm surrounded by food that I can eat instead of the other way around. All winter long, we'll still be indulging in this feast as we plan to freeze what we can't eat quickly enough right now.

Fresh summer squash, green bell peppers, the mighty Kale, red potatoes, yellow onions, rainbow carrots, rainbow chard, firey red tomatoes, fresh dill, round heads of cabbage, and spicy chiles are just a fraction of the goods we harvested this weekend and I can't wait to gather more next weekend.

We immediately retured from the country garden and slowly simmered a curried cabbage soup over the stove, which was a warming treat after helping with the family move earlier in the day. All our warms thanks to Jim and Sveta for the extra garden space again this summer.

Y, his cousin and I loved all the green goodness!

With all this harvest, gluten free and more is easy as can be.

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Berry Pear Pie with Cinnamon Almond Crumble (Grain Free)

Some of my most serene memories involve wild blackberry picking with family or friends. I was quite young during the first trek into the woods with my aunt and uncle in beautiful northern Michigan. Having short stubby legs and arms at that age was actually an advantage in blackberry picking, as I was able to easily avoid being jabbed by a plethora of pickers and get into the heart of the bush with ease. Even now that I'm grown, I tend to get overly excited while harvesting them which usually ends in a few sharp jabs and an ouch. But it's all worth it once I dip my hands into a basket full of fresh picked organic berries and pop them into my mouth. Nothings better than straight from natures source.

Pairing my favorite fruits in the first pie I've baked in literally years seemed more than appropriate. But it couldn't be just any ordinary fruit pie. Lately I've been relying a little too heavily on alternative grains in my diet, namely brown rice. While it's great for health, I'd been eating it upwards of twice a days some days--probably not so healthy. I can't deny my love and draw to all foods starchy, carbohydrate laden, and comforting. Enter the quick fix: Almond Flour.

I went for an entirely grain-free pie by using Bob's Red Mill Almond Meal/Flour, which yielded a wonderfully rustic almond crust and cinnamon almond crumble topping with lots of texture. To be honest, the slices came out slightly crumbly too, but it really didn't detract at all from the end product. Since I'm also limiting my overall sugar intake, the natural sugars of the fruits are the star sweetener in this pie which is surprisingly sufficient, minus a small drizzle of agave nectar in the crust and the crumble topping. This is best enjoyed slightly warmed. We shamelessly devoured half the pie in one sitting straight out of the oven.

Berry Pear Pie with Cinnamon Almond Crumble (grain free)

(This recipe is free of gluten, grains, soy, peanuts, dairy, eggs, legumes, yeast, and processed sugar).

For the Almond Flour Pie Crust:

• 1 and 1/2 cups Almond Flour
• 3 tablespoons melted Olivio Coconut Spread (or butter replacement of choice)
• 3/4 tsp Vanilla extract
• 1 tsp ground cinnamon, or to taste
• Drizzle of agave nectar, or up to 2 tablespoons sweetener of choice.

Preheat oven to 350 degrees. Mix dry ingredients together and add melted butter, vanilla, and sweetener if using. Mix with hands or a fork until well incorporated, then press into a 9 inch pie pan with hands.


For the Berry Pear filling:

• 1 ripe Pear, peeled and thinly sliced into bite sized pieces
• 1 container Blackberries (if using wild picked berries, about 25-30 good sized berries)
• 1 container Rapsberries (if using wild picked berries, about 25-30 good sized berries)
• 2 tablespoons ground cinnamon
• 1 tsp Vanilla extract, or 1 tsp scraped fresh vanilla pod
• Optional: Add a small amount of very fine almond flour, coconut flour or if not needed to be grain free, a small amount of brown rice flour to help soak up the juices that will run out of the fruits while baking.

Mix all ingredients in a bowl until well combined. Pour into pie shell and make sure fruit is evenly distributed.

For the Cinnamon Almond Crumble Top:

Follow the recipe for the Almond Flour Pie Crust above. Dust a hard clean surface and rolling pin with ground cinnamon (or if not needed to be grain free, some brown rice flour). The dough will not roll out in one piece easily, but that's the whole "crumble" idea. Roll out small sections of dough and gently lay them over the top of the pie, leaving a small amount of mixture left to drop in crumbles over the top. When it bakes, the top of the pie bakes up more like a sweet cobbler topping.

After assembling the pie, bake in the oven at 350 degrees for 20-25 minutes. Be careful to check often after 20 minutes to make sure the almond flour isn't getting overly brown or burned, as it can get overcooked pretty quickly. Cool for 10 minutes before enjoying.

Y has gone Gluten-Free for the month of August! We'll be periodically updating on his gluten-free experience throughout the month here and on the facebook page. I've been trying to blow his mind with all the wonderful gluten-free options there are out there and this recipe was thankfully a big hit! He wished to be quoted as saying "This pie is impressively super delicious." And that's from a usually gluten-eating perspective!

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Mixed Berry Almond Cake

This week at home, we're celebrating not only the bountiful harvest of the summer, but the one year Anniversary of this blog. I feel honored to have interacted with such a great community of writers, dreamers, and believers over the past year. Sharing my life and food allergic adventures here with all of you has been nothing short of amazing, and for that I thank all of you. I hope I can bring as much joy to everyone through this blog as I receive from writing it.

I've been wishing and craving for delicate indulgences lately and an almond flour celebratory cake seemed the perfect match. Summer berries are in full swing in the markets and I couldn't settle on just one kind to add to the cake. Inspired by the lovely Caitlin at Roost, I embarked on my own version of her beautiful strawberry cake. This is a gluten-free, grain-free, soy free cake and icing recipe.

I settled on the addition of sweet organic blueberries and strawberries, which are best bought organic to minimize pesticide exposure. These little beauties are sadly both on the "Dirty Dozen" list. Chopped walnuts seemed appropriate for some extra crunch and with the Dark Chocolate Icing, quite a pairing was made.

I have to be honest though, in the fact that the bottom of the cake harbored a slight burned taste, since I didn't cover the bottom of my pans with parchment paper. Almond flour can have the habit of getting a little charred without this precaution. The cake turned out pretty good despite that.

Mixed Berry Almond Cake

(adapted from Roost Strawberry Cake)

This makes two 8 or 9 inch cakes.

• 3.5 cups almond flour
• 1/2 tsp baking soda
• 1/2 tsp of salt
• 6 soy free eggs
• 3 Tbsp raw local honey
• 1 Tbsp vanilla extract
• 7 Tbsp softened Olivo Coconut Spread
• 1 cup sliced strawberries
• 1/2 cup bluberries
• 1/2 chopped walnuts

Preheat oven to 350 degrees. Combine wet ingredients and add them to the sifted dry ingredients, minus the berries and walnuts. After well combined, gently stir in the berries and nuts. Cover the bottom of baking pans with parchment paper and pour in the batter. Bake for about 25 minutes, making sure to check that the center is done.

Dark Chocolate Icing

• 1/2 cup Coconut oil, melted over low heat
• 2 - 3 Tbsp raw local honey (depending on how sweet you want it)
• 1/2 cup raw Cacao powder
• 1 - 2 Tbsp So Delicious Vanilla Coconut Milk, Sugar-Free.
• 1/2 tsp Vanilla extract

Whisk together the melted coconut oil and honey. Slowly add the cacao powder until a thicker glaze-like consistency is made. Add the vanilla extract and the Vanilla Coconut milk to taste and consistency. If the mixture is too thin, add more cacao powder or honey. If it's too thick, add more coconut milk. Make sure the cakes are completely cooled before frosting them.

Happy Birthday blog!

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Homemade Almond Nut Cheese

I sometimes buy rice based "cheese" from my local Whole Foods, but lately I've been wanting to experiment in the art of making my own dairy free cheeses from scratch. I'll admit, I was hesitant to endeavor at first. It looked complicated and I could just see myself ending up with a big lumpy un-tasty mess. Wrong! I'm glad I took the plunge--and it was actually one of the easiest things to make.

I followed this basic recipe from RAWmazing.com for my first try (with some of my own deviations) and have to say I'm pretty impressed. Next time I'll probably try to play with the flavors a little differently as the garlic taste was a bit heavy for my taste. The texture was nothing short of amazing and creamy though, and I ended up eating half the batch in one sitting--a perfect summer treat with brown rice tortillas and juicy organic blueberries.

Homemade Almond Nut Cheese (adapted from RAWmazing)

(This recipe is free of dairy, gluten, soy, peanuts, legumes, wheat, and eggs. Vegan/Vegetarian).

• 1 cup almonds (soaked in water overnight, then peeled of the skins)
• 3/4 cup filtered water
• 2 tablespoons lemon
• 1/2 clove of garlic
• Ground/dried basil, parsley, or herbs of your choice to make an herbed cheese.

After the almonds have been soaked, drained, and de-skinned, combine with the rest of the ingrediants in a high speed blender. (I do not recommend using a food processor unless it is very strong and doesn't leak). Blend until smooth and creamy, which may take a few minutes. Use a cheese cloth or nut milk bag to pour the mixture into and squeeze out the excess moisture. Take the remaining cheese like part and place it in the fridge overnight. You can use a mold to hold the shape or just put it in a pretty dish to set. If you want to form a rind, RAWmazing suggests you put it in the deyhydrator for a few hours.

 

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Maintaining a Healthy Weight with Protein Shakes: Gluten-free,Allergen-free

Whether you're looking to put on a few pounds (like me) or you're getting rid of a few, protein shakes can be beneficial in both circumstances. Being allergic to gluten and a few of the top 8 allergens definitely makes finding a good protein powder challenging though. Usually they're made from soy, whey (dairy) or have a combination of other allergens present in the ingredients. I'm so glad to have found a safe alternative: Jarrow Formulas Brown Rice Protein Powder.

Most rice is usually considered non-allergenic, and when you combine this with the allergen statement from the Jarrow Formulas webpage, you get a wicked awesome product that suits a lot of food allergic folk. Here's the statement:

No wheat, no gluten, no soybeans, no dairy, no egg, no fish/shellfish, no peanuts/tree nuts.

In addition, the website states that this product is fine for vegetarians and vegans alike. I plan to look into other Jarrow Formulas products in the near future since I now know they have an extensive food allergen labeling system going on.

TIPS:

• Gaining Weight with Protein shakes: Sometimes being allergic to many foods can make it hard to increase your BMI to a normal level. Try mixing the chocolate, vanilla, or mixed berry flavors of the powder with some good quality coconut milk (I use SO Delicious Sugar Free Vanilla) and add these shakes into your regular diet. Don't use them as meal replacements, but rather to supplement and add extra calories and healthy protein. This is the route I'm taking right now.


• Losing Weight: Instead of adding sugary or fatty snacks to your mid-afternoon, try whipping up a protein shake instead. It will fill you up and make you feel full longer. When you binge on sugar laden foods, you get an instantaneous boost, but it doesn't last. You'll end up crashing, then eating more to keep your energy levels up. Adding a protein shake instead will help break the cycle.

(Disclaimer: As I always like to note, I am not a medical professional and this should not be regarded as medical advice. Talk with your health professional to determine the best diet/health regimine for you).

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Drew Brees for So Delicious

Drew Brees has been a great advocate for living fully and healthily with food allergies. It's crazy inspiring to see a Pro NFL Quarterback who won the Superbowl rock it out while living with a gluten-free diet and multiple food allergies to boot. (I've written about Drew in the past here). Drew recently worked with So Delicious Dairy-free in a video detailing the importance of getting yourself tested for food allergies, and enjoying a fuller life as a result. I can personally vouch that So Delicious Coconut milk products are all phenomenal. There are a some So Delicious Coconut yogurt products that contain small amounts of legumes (locust bean gum, carob gum) so if you are legume-free like me, you'll want to avoid those ones. The Coconut milk products are always a staple in my pantry and are a favorite of everyone in the family. Check out Drew Brees and his wife discuss living healthy lives food allergy free with So Delicious below:

Those of us with food allergies, celiac disease, or other food disorders are just as capable of greatness as anyone else, despite dietary restrictions or health issues. Thanks for the inspiration Drew!

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From a Gluten-Free Nutritional Standpoint...

 

 Snapshot of Snacks at Starbucks (contains gluten and other allergens).

Not all Gluten-free or Allergy friendly processed foods are created equal. I've found that some prepackaged gluten-free products are just as devoid of nutrition and quality ingredients as the traditional and glutenous processed junk that lines grocery store aisles in excess.

I've been meaning to sound off on this for awhile. Now I'm not saying that that all prepackaged gluten-free (or top 8 allergen free) cookies, cakes, breads, or snacks are bad. There are certainly some amazing brands out there that cater to our health and taste buds. And even the so-so brands are great in moderation. Let's face it, it's nice to indulge. But what I see so often in the gluten-free community is the feeling of wanting to replace what's been lost--sugar laden, bad fat filled, white-floury, processed crap! And filling the void until the main source of food consumed is processed, high in sugar, low in nutrients, and unnatural.

Too many food companies are now catering to this dopamine addiction in my opinion. My personal experience with being diagnosed and needing to go gluten free was a journey of needing to heal myself. What my malnourished body was crying out for after all the damage to my stomach and intestines was real solid nutrition--something that isn't always found in processed foods. When you have Celiac disease or gluten intolerance, the last thing that is going to heal your villi is this kind of food.

And so you've become an expert at reading ingredient labels. Now it's time for the easy part; reading nutrition labels in combination with ingredients. Look for processed foods that include wholesome grains instead of more "white flour" like plain rice flour or potato flour. Check out whole grains, natural ingredients, and organic products now and then. Here's a few more detailed things to look for when navigating healthier (but just as tasty!) GF processed foods:

DO: (in moderation)

• Real Food Colorants (one example: beet juice colorings instead of "Red40" or other synthetic colorants)


• Healthy Gluten-free Whole grains (whole grain brown rice, wild rice, brown rice flour, almond flour (if you can tolerate nuts), coconut flour, amaranth, sorghum, quinoa, or buckwheat flour).


• Alternative Sweeteners to White Processed Sugar (some examples: Small amounts of stevia, agave, or raw local honey).


• "Good" fat content--monounsatured fats found often in olive oil, avocado, almonds, etc.


• A SHORT INGREDIENT LIST! -- A good rule to follow here is if you can't pronounce it, don't eat it. Or if it's over 5 or 6 non-organic ingredients, don't eat it.


• Organic, Whole Ingredients (I love some of the Organicville Products. The Pasta sauce is soy free, dairy free, gluten free, nut free, egg free).

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A Hearty Wild Rice dish is a great alternative to White Rice.

DON'T: (or limit to rarely)

• Baking mixes or processed breads, snacks, etc. that mainly use "white" flour such as white rice flour or potato flour. These really don't do much for you in the nutrition department. Stick to the healthier choices listed above. In my opinion, the healthy ones taste better in baking anyway.


• High Fructose Corn Syrup, Raw Sugar, Evaporated Cane Juice and any other form of highly processed/unnatural sugar in high quantities.


• Artificial ingredients or products that use GMOs. When you're healing and living with a disease or allergies, you really want to limit your intake of these.


• Any Trans fats.

These are just some of the Dos and Don'ts that have helped me heal along the way. Try not to get into the habit of treating your disease or allergies emotionally or mentally with unhealthy foods. Instead, heal your body which will help heal your attitude and emotional damage much more easily. Of course though, the best source of food you can eat will never be processed--it will be straight from the garden or the tree! Food (fruits, veggies, nuts, and seeds) in it's natural state can never be fully replaced. You're really not giving up anything when you show your body some much needed love.

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