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?

Strawberry Banana Vanilla Protein Smoothie (dairy-free, vegan)

A bright pink smoothie will always be appealing to me.  Something about such a bubble-gum looking shade mixed with the fragrance of fresh fruit is just so enticing, especially in the last weeks (hopefully) of cold winter weather.  My favorite vanilla brown rice protein powder, which is gluten-free and allergen-free, alongside strawberries and bananas is an extra boost for getting the day started.  A much welcomed heat wave of 40 degree weather is on the agenda this week, so here's to the coming glimpses of spring and more fruity healthful smoothies galore!

Strawberry Banana Vanilla Protein Smoothie (dairy free, vegan)

• 8 large strawberries
• 1 banana
• 2 tablespoons Vanilla Brown Rice Protein powder
• 5 ice cubes
• 1 and 1/2 cups almond milk or non-dairy milk alternative

1. Combine all ingredients in a high speed blender and process until smooth.
2. Serve cold and dream of spring and summer sunshine!

Simple Green Boost Smoothie

Sometimes I get slightly too complacent in being careful with my food allergies and end up taking some chances that I know I should not. Usually right afterwards though, I relearn the lesson that nothing should come before health, especially not shortcuts and convenience. Today I'm back on the right track in healing and treating my body to fresh wholesome nutrients with a quick morning smoothie to kick start my day. The simplicity of three main ingredients and the vibrant green goodness they provide gives a burst of springtime to this otherwise bleak winter we've been having. Getting into the green smoothie habit is something I recommend for everyone suffering from the cold-season blues, and everyone else too for that matter!

Simple Green Boost Smoothie

Yields 1 serving

• 1/2 large cucumber, peeled (peeling may reduce pesticide intake if conventional cucumber)
• 1 cup baby spinach leaves
• 1/3 cup curly kale leaves (small handful)
• 1 cup almond milk (or other non-dairy milk)
• Optional: squeeze of fresh lemon juice and ice cubes

1. Place all ingredients in a high speed blender and process until smooth.
2. Drink it as soon as possible for the most nutrients.

Stuffed Roasted Portobellos with Goat Cheese and Greens

I have my dad to thank for awakening my love of mushrooms. When I was a child, his stories of wild mushroom hunting while he prepared Michigan morels in wine and cream sauce (divine) made me interested in trying different varieties as an adult. Portobello mushrooms have quickly become one of my favorites, not just because of their rich taste and meaty texture but because they're loaded with essential vitamins, fiber, and are a great source of potassium. I also find it fascinating that many varieties of mushrooms have anti-cancer properties due to their high phytochemical content which may help safeguard cells in the body from disease.

Recently my fiance brought home three huge portobello mushroom caps from the market (he had his own plans for them apparently, oops) which I quickly commandeered and turned into a goat-cheese stuffed delight. With the addition of fresh spinach and basil, the dish packed both indulgence and health into one vegetarian plate. The best part? It was an absolute breeze to make; no fuss, no chopping required and naturally gluten-free.

Stuffed Roasted Portobello Mushrooms with Goat Cheese and Greens

• 3 or 4 large Portobello mushroom caps
• goat cheese to taste
• 1 cup fresh baby spinach
• 1/4 cup fresh basil
• Salt and Pepper to taste
• 2 tablespoons olive oil

1. Preheat the oven to 425 degrees F.
2. Remove the inner flaps/gils and stems from the mushroom caps and discard, (or save the stems for other recipes).
3. Drizzle caps with olive oil on both sides, salt and pepper each side and set stem side up on a baking sheet or dish.
4. Sprinkle desired amount of goat cheese, spinach, and basil on top of each mushroom cap and lightly drizzle with olive oil again (optional).
5. Roast in the oven for 15-20 minutes or until the mushrooms are cooked and the goat cheese is melted. Serve hot or at room temperature. Optional: after removing from oven, add additional basil for a burst of fresh bold flavor.

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.

Gluten-free Red Lipstick Shootout-- featuring Red Apple Lipstick

http://www.youtube.com/watch?v=2VfCZHEwjSs

I recently compared and contrasted some of Red Apple Lipstick's fabulous new fall (gluten and allergen free) red lip colors with a few of their previously released colors in what I like to call a Red Shootout! I don't know which is my favorite as they're all unique and have their own beautiful undertones and twists on shades of red. In my quick little shootout video, I feature six shades of red and one berry/red lip gloss. Below I'll describe and compare the features of each one since the video is shorter and just a small visual overview. All of the products featured can be found at redapplelipstick.com

Red Apple Lipsticks Featured: (in video order)

• Red! 101 - This is the epitome of a classic red lipstick! It was the first color I ever bought from RAL and easily one of my favorite and most used colors. It's a blue based red that has the perfect amount of creaminess and shine. This really looks great on a variety of skin tones.

• Strawberry Lips - Closer to a wine color of red, Strawberry Lips is darker and has more brown undertones than Red! 101. Compared to Barcelona, it's slightly lighter in color and with less brown/orange tones in it. It has a silky finish with no sparkles but nice shine. It can be worn more sheer or darker depending on the number of coats applied.

• Light My Fire (new fall 2013) - The name of this one says it all! Light My Fire is a pretty and glowing coppery red with little shimmers that remind me of a warm fall bonfire. I really love how it slightly sparkles in the sun or shines at night.

• Ravishing (new fall 2013) - This bold red is described by RAL as "luxurious" and "crimson". I agree! It has fantastic color payoff as part of the instant color collection and is darker than Red! 101 and Strawberry Lips. I love the depth of Ravishing, and I think it even makes my teeth looks whiter when I wear it! I apply it with a lipbrush.

• Barcelona (new fall 2013) - This is such a great name for this one, it reminds me of a warm Spanish brick color. I think the brown/orange tones in this red would flatter a lot of different skin tones and it's a great color to play with intensities (sheer vs. bold).

• Fierce (new fall 2013) - The best bold and deep red/purple wine color ever! Fierce looks ultra dark in the tube, but applies lighter. I regularly use a lip brush to apply this vampy color for more accuracy--I don't want to go out of my lip line with such a bold color. While some women might think it's too dark for them, I say think again. You have total control of how light or dark you want the color to be since it's a mineral lipstick. I think a vampy dark lip in the fall/winter months is so chic!

• Berried Treasure (mint 2 be gloss) - I love this minty gloss and use it almost daily! It's a true berry color that is a little more on the sheer side, but with tons of shine and sparkle to brighten up your look. I paired this gloss over Strawberry Lips and got a great shiny mauve color! This gloss would look great on everyone in my opinion. It also contains added vitamins for great lip health and moisture around the clock.

Which gluten-free red lipstick is your favorite??

(Tip: Regularly exfoliate your lips of dead skin cells using RAL exfoliate stick before applying lipstick for an ultra smooth finish).

**Also worn in the video on my eyes: Red Apple Lipstick Mineral Eyeshadow in "Down the Earth" all over the lid and "Silver Lining" on the inner corners of my eyes and just under the brow bone for a natural awakening glow.

G-Free Spotlight: Jennifer Esposito's NYC Bakery

If I ever find myself in New York City, I'll be making a definite trip to actress Jennifer Esposito's gluten-free organic bakery. Her story of overcoming adversity is such a dose of inspiration as she fought unfair treatment concerning her Celiac disease by former employer CBS on the set of "Blue Bloods". After CBS allegedly ignored Jennifer's physician requests for her to work a temporary reduced work schedule, she collapsed on set due to complications from Celiac related symptoms. Read more about her story on her website Jennifer's Way, which is dedicated to Celiac advocacy and support. Jennifer's Way bakery offers everything from bagels to cakes, breads, and cinnamon rolls -- all free of gluten, soy, dairy, and refined sugar! If you're ever in NYC, I highly suggest you go check it out and say hi to Jennifer. In her words, "Food should be enjoyed, not feared!" Check out the full menu here.

 Photo credit: Jennifer's Way

Special Guest Post: Pumpkin Butter Chocolate Chip Pancakes

Happy official fall! I'm stoked for sweater weather, apple cider, warm bonfires, and of course college football (go blue!). Nowadays, this time of year reminds me of hanging out with my sister and my brother-in-law on the weekends while they lived ten minutes away during grad and law school. Now that they live a little further away, I miss them like crazy! But the times we do share now are always just as special. I'm lucky to have an older sister who is my best friend and is so very inspiring. I'm excited to share her first guest blog post with all of you. So without further ado, here she is!

LNG:

Hello--this is Lindsey, Bethany's favorite (and only, haha) older sister!  I hope you enjoy my first guest post on her blog--I have been waiting for the perfect first recipe to share with all of you.

A bit about myself: I am a lawyer living and working in Michigan with my husband/best friend Joe.  Like Beth, I am on a strict gluten free diet, which I started in August 2009.  I feel very fortunate to have Beth as a resource through all of the challenges of living gluten free.  Really, our mutual need to be gluten free has been a blessing in disguise, because we are closer to each other than ever!

On to the food....

It's starting to feel like FALL in Michigan!  So of course, I have been craving all things pumpkin.  Pumpkin soup, pumpkin pie, pumpkin bread...they are all on my list.  Last Saturday morning, I woke up with the pumpkin craving and Joe wanted chocolate chip pancakes.  So, we combined our cravings for an awesome batch of pumpkin pancakes!  These pancakes are very moist--almost a cake-like texture.  Please forgive the slightly overcooked pancakes mixed in with the properly cooked pancakes--I got distracted during 1 batch!

 

This recipe uses pumpkin butter instead of pumpkin puree.  Pumpkin butter isn't really "butter"-- it is basically a concentrated form of pumpkin puree, cooked down slowly with spices and sugars until it reaches a spreadable consistency, like butter.  As a result, it is quite rich and contains a ton of pumpkin flavor for the amount you need to use in a recipe.

I got brave and made my own pumpkin butter at home using pumpkin puree, apple cider, maple syrup, and pumpkin pie spice.  Here's the finished product!:

However, the recipe I used was very time consuming and I would not recommend it unless you want to stand stirring your bubbling, splattering pot of pumpkin puree for over an hour.  Instead, I would recommend picking up pumpkin butter at a specialty food store like Trader Joe's--I believe theirs is under $3.00 per jar.

You could probably substitute pumpkin puree for the pumpkin butter in this recipe--but I would guess you would need to add more of the Pancake Mix because the puree will be much more watery than the pumpkin butter and more pumpkin pie spice.

Gluten-Free Pumpkin Butter Chocolate Chip Pancakes

Yield: about 15 pancakes.

• 1-1/2 cups Pamela's Pancake Mix
• 1/4 cup pumpkin butter
• 1 tbsp canola oil
• 2 eggs
• 1-1/4 cups water (add slowly)
• 1/3 cup semi-sweet chocolate chips (or up to 1/2 cup for more chocolate-y goodness!)
• 1/2 tsp pumpkin pie spice
• Maple syrup for serving

1. Whisk eggs in a large bowl.
2. Add pumpkin butter and oil and whisk together until smooth.
3. Add pancake mix and stir together lightly, then slowly add water until you reach your desired pancake consistency.  I like mine to be a bit thick so the pancakes don't run all over the pan when I measure them out--if you like thinner pancakes, you can add more water.  Then, stir in the pumpkin pie spice and chocolate chips.
4. Heat your non-stick frying pan over medium.  Spray pan with non-stick cooking spray (I usually don't need to do this with my non-stick + Pamela's, but I noticed this batch sticking a bit--probably due to the pumpkin).
5. Measure 1/4 cup of batter per pancake and pour into pan.  Cook on side one until lightly browned, then flip and do the same for the reverse side.  Serve with warm (100% PURE) maple syrup.

 

Gluten-free sisters, and best friends!

Friday Links - Have a great weekend!

Happy Friday! Today I'm savoring probably one of the last warm weather days/weeks around here and remembering the great times I had this summer. I had a blast visiting my family and getting up north to Alpena, which is always the best place ever no matter how far I travel. I snapped some great photos of the fam which I enjoyed looking back through. My cousin Nathan is pictured above looking dapper before we engaged in a traditional intense game of thunder and lightening and my aunt's fabulous summer sangria. Have a great weekend, and enjoy these end of the week links I'm loving!

For the kiddos, 5 gluten-free back to school snacks

I'm all about the pumpkin come fall. This healthy pumpkin and spice quick-bread with nuts (vegan/gluten-free) sounds so good.

This gluten-free, soy-free sweet and sour chicken with rice is on my to-make list.

The 14 Best (and worst!) Gluten-free Beers. I love St. Peter's way too much!

GO girl! 2-time "Cupcake Wars" winner shares gluten-free dessert recipes. Totally need to step up my gf cupcake game.

A fantastic blog, "A House in the Hills" is written by a woman with Crohn's disease. Can't believe I've never read this one before!

Updates - gluten-free Tim Horton's and Niagara Falls

School is in full swing again! And I love it! If you would've said to me (anytime before now) that I'd love microbiology and biochemistry this much I would've said you were mistakenly referring to my twin sister. And you would've said, nuh-uh, you don't have a twin sister. And I would've said, exactly. I can't believe how much different of a person I am these days but it's a welcome change. I'm currently prepping applications to other graduate schools in nutrition to finish my masters degree and this includes taking the GRE...so if you've been wondering where I've been, it's been a hassled/sometimes procrastination-filled juggling act of trying to stay focused and kick butt. I will hopefully get back to a normal-ish sschedule of posting next week just to challenge myself to be better at being in a better state of being. Or something like that.

While on a trip to Niagara Falls, ON with Y, we had a leisurely "breakfast" in a little cafe area just across from the falls. The view was amazing to say the least and I finally got to eat something from Tim Hortons for the first time in my life. While in Canada, right? The gluten-free (pre-packaged!) coconut macaroons are a little less healthy than the things I usually put in my mouth but I was on vacation and was grateful for the safe menu option. And the consensus in the gluten-free community seems to be two thumbs up for taste as well as price tag. I have to agree! Have you tried Tim Hortons gluten-free coconut macaroons yet? I'm tempted to make my own version at home, sans processed sugar and frosting. Until next time--here's a few snaps from our trip to Niagara.

Y and I at the horseshoe falls.

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.

Spiral Cucumber "Noodles" with Balsamic and Bleu Gorgonzola

My soon to be mother-in-law gifted me an amazing spiral slicer for my birthday this past May. I first saw this unique kitchen tool used by the always fabulous Mimi Kirk in her raw cookbook, Live Raw.  Ever since then, I had the itch to experiment with making my own veggie "noodles".  I thought they'd be a welcome change of pace from regular gluten-free pasta, something I tend to make at least once a week.

Now that our summer garden currently resembles a wild jungle of produce, we have more cucumbers than we know what to do with--which is a fantastic problem to have. Using the spiral slicer, I grabbed a few fresh large cucumbers and spun them into something I'd like to call "un-spaghetti". I left the dark green peel on for some added color to the "noodles" and immediately tossed them with balsamic vinaigrette, crumbled bleu gorgonzola cheese, diced red onion, and warm roasted pecans. This is a vegetarian dish but could easily be made vegan by using a non-dairy crumbled cheese instead. It's a perfect light summer bite that creates a whole new take on salad.

Spiral Cucumber "Noodles" with Balsamic and Bleu Gorgonzola

Yield: 2 servings

• 2 medium cucumbers
• 1/2 cup diced red onion
• 1/4 cup crumbled bleu gorgonzola cheese (or non-dairy option)
• 1/4 roasted pecans
• balsamic vinaigrette
• Optional: salt and freshly ground black pepper to taste.

1. Using a spiral slicer, spin two unpeeled cucumbers into long noodle-like ribbons.
2. Toss with all other ingredients and serve as a fresh take on salad.

Classic Gluten-free Blueberry Pie

Sometimes when I embark on something new and big, I usually crave something comfortable and familiar to keep things feeling balanced. Like gluten-free blueberry pie. Warm, juicy and naturally sweet, it pairs perfectly with a scoop of sugar-free vanilla coconut milk ice cream. One of my favorite blueberry pie recipes is gluten-free and dairy-free from The Spunky Coconut. I'll be indulging in a similar blueberry cobbler (above) today, as I just finished a two-day long overhaul of my blog (as you've probably come to notice). I'm now completely self hosted and couldn't be happier with the new design! To top it off, my fiance just finished graduate school and starts his new job next week. He'll be spending more time at home this summer, something I know we'll both cherish. So what's not to celebrate? I hope you're looking forward to the long days of summer as much as I am.

On the Wild Inner Self and Breakfast Quesadillas

I used to be a wild child of sorts. I say of sorts because somewhere in my excitable nature, that lively and unfiltered strain of myself still lurks. You know, the part that spontaneously dances like mad with the grace of an uncoordinated five year old. Well, I suppose you don't know but rather my sister does. Or the part that picks the most obnoxious catchy parts of songs and sings them loudly and repeatedly without thinking twice (Sorry Lindsey). Or the part that occasionally likes to split a bottle of wine on a Wednesday night and frolic around in the park and play on the playground. Yes, that slightly wild and silly part that I suppress sometimes (a lot more than I should) not only exists, but reels like crazy deep down. And I'm okay with that, now more than ever.

The past few months of this winter really had me feeling older than my years. I found myself suppressing my inner happy go lucky self in order to be taken more seriously and try to be more productive. Over the last few years actually, that has been the trend. After college graduation, I thought it was time to "grow up". But I think the opposite of what I wanted to happen, happened. And I didn't expect it. I became less interested with myself, more tired, and frankly more boring. I was working hard, and had some successes, but wasn't really happy. I felt like a stifled, shushed, whiny, and tired-of-it-all woman. At my own hand no less.

This year, and even more so with the recent coming of spring, I find a familiar feeling bubbling up inside of me; something that makes me take a step back and wonder, "Hang on, where the hell have I been??" The other morning, I woke up with "Another One Bites The Dust" stuck in my head (don't ask), and suddenly found myself belting out some Queen and shakin' it like nobody's business--like it was automatic. And it is, because it's who I am. I'm dancing like crazy. I'm not being overly cautious. I'm not catering to what "they" might think. I'm finding more and more happiness with letting that wild vibrant spirit of mine come to light with the realization that I was perfectly imperfect before I tried to "grow up" too much. Perhaps I tried to suppress that part of me to make up for the time I thought I'd lost. My battle with undiagnosed gluten issues, food allergies, and ADHD made being successful difficult. Really difficult. I managed, but I had to work around these things for a long time and had to work A LOT harder than I do after diagnosis to make it all jive. Maybe I tried to kill that wild, silly, lovely part of myself because it reminded me of more hazy, uncertain, and unhealthier days. But the fact is, I'm not unhealthy anymore. I'm bursting with life and heart and crazy big opportunities that demand my inner vibrancy! It's been a long time coming, but now I'm just finding I've reached that refreshing balance of being young at heart while still being a capable professional gearing up to take on the world. This is my crazy state of grace. Please excuse my rambles.

By the way, this really has nothing to do with gluten-free Breakfast Quesadillas, other than the fact that they're also quite bold and pack a punch of spicy flavor. Oh well. I feel like my own authentic self now more than ever before. There's something to be said for that.

And no one said it better than Pink Floyd... so shine on you crazy diamond.

Remember when you were young, you shone like the sun.
Shine on you crazy diamond.
Now there's a look in your eyes, like black holes in the sky.
Shine on you crazy diamond.
You were caught on the crossfire of childhood and stardom,
blown on the steel breeze.
Come on you target for faraway laughter,
come on you stranger, you legend, you martyr, and shine!
You reached for the secret too soon, you cried for the moon.
Shine on you crazy diamond.
Threatened by shadows at night, and exposed in the light.
Shine on you crazy diamond.
Well you wore out your welcome with random precision,
rode on the steel breeze.
Come on you raver, you seer of visions,
come on you painter, you piper, you prisoner, and shine!"

Gluten-free Breakfast Stuffed Quesadillas

This recipe is free of: Gluten, Soy, Lactose (contains Casein), Peanuts, Legumes, and Refined Sugar.

Yield: One large Quesadilla

• 2 brown rice tortillas, or gluten-free tortillas of choice (I use Food For Life brand).
• 1 cup grated almond jalepeno jack cheeze (contains casein, but no lactose. I use Lisonatti Foods brand)
• 1/2 cup diced onion
• 1/4 cup diced green bell pepper
• 2 tablespoons olive oil
• 3 eggs, scrambled
• Salt, Pepper, and Cayenne (optional) to taste
• 1/4 cup green onions
• Salsa of choice for serving (I use Mrs. Renfro's Medium Salsa)

1. In a small fry pan, saute diced onion and green bell pepper with spices.
2. Add 3 eggs and cook until it becomes scrambled. Remove from the heat.
3. In a larger fry pan over low/medium heat, add the first tortilla to the pan and cover with shredded almond cheeze. Add the scrambled eggs on top and sprinkle with a bit more cheese.
4. Add the second tortilla on top and press down until the cheeze starts to melt. After about 3 to 4 minutes, carefully flip over the quesadilla and allow to cook the rest of the way on that side. The edges may get a little crispy, but just keep them pressed down with a pancake flipper or spatula.
5. Remove from the heat and sprinkle with chopped green onion and salsa. Serve hot.

Contest Winner, Happy Spring!

Congratulations to Anne H, the contest winner of the Red Apple Lipstick Mint 2 Be gloss giveaway!

Thanks to everyone who entered, and be sure to stay tuned for some other giveaways in the future. I also want to wish everyone a happy spring and share a picture of the beautiful spring flowers my fiance brought home the other day. Have a lovely start to the week!

~~~~~~~~~~~~~~~~~~~~~

Red Apple Lipstick Lip Gloss Review and Giveaway!

Wearing "Hot Mess" Mint 2 Be gloss from Red Apple Lipstick

It seems like spring has finally sprung here (knock on wood!) and what better way to kick it off than with a colorful new line of lip gloss from Red Apple Lipstick? Red Apple let me in on a sneak peak of the new Mint 2 Be Gluten-free lip glosses and after trying them out over the holiday weekend, I was instantly hooked. I love the silky feel of the gloss and it's foolproof to apply, even for those it's-a-red-light-time-to-finish-my-makeup-while-driving-to-work types...not that I ever do that or anything.. The bright hues are amazing and the formula is not the least bit sticky--it really nourishes the lips.

I sampled the "Berried Treasure" and "Hot Mess" glosses, which have a fresh minty tingle, loads of vitamin C and E, and a flattering sparkly sheen. As always from Red Apple Lipstick, these glosses are safe and non-toxic, gluten-free, allergen-free, vegan, paraben free, and of course awesome. To learn more about why toxic free cosmetics are important, check out Mr. Jay Harper's ebook, "Toxicity in Makeup - Silent Killings for a Profit". Jay is the CEO and rocking visionary behind Red Apple Lipstick. I think we should all give Jay and his team a big thanks and round of applause for not only making us all feel a little more gluten-free gorgeous, but for also caring about our health in the process. Now for the Giveaway!!

Wearing "Berried Treasure" Mint 2 Be gloss from Red Apple Lipstick

I'm so excited to be hosting my first Give-away ever on the blog! Red Apple Lipstick will be sending one of the new Mint 2 Be lip glosses to a lucky winner on my blog! To enter the giveaway, leave a comment below letting me know which new Mint 2 Be gloss shown here is your favorite, by Friday at 2:00pm Eastern Time. One winner will be chosen at random from the comments below. Please only leave one comment per entry. All repeat comments will be counted only as one entry. Thank you and Good luck to all to enter!

Giveaway contest ends Friday, April 5th at 2pm Eastern Time!

~~~~~~~~~~~~~~~~~~~

Quote of the Day

Everyone I've met that has Celiac disease or severe food allergies of any kind, I feel an automatic unspoken sort of connection to. It's a mutual feeling of understanding, of having "been there". While I've never met Zooey Deschanel, I think she's the epitome of making the most of her situation with multiple difficult food allergies. I learned Zooey is allergic to gluten, soy, dairy, and eggs from her appearance on Top Chef where she was a guest judge who challenged the contestants to create an allergy friendly vegan lunch for her and her family. It was fantastic to see her embracing herself and her health, while bringing allergy awareness to the mainstream food shows.

I fell in love with this so true quote from Zooey Deschanel, which can apply to everyone regardless of their walk in life:

"Being tender and open is beautiful. As a woman, I feel continually shhh’ed. Too sensitive. Too mushy. Too wishy washy. Blah blah. Don’t let someone steal your tenderness. Don’t allow the coldness and fear of others to tarnish your perfectly vulnerable beating heart. Nothing is more powerful than allowing yourself to truly be affected by things. Whether it’s a song, a stranger, a mountain, a rain drop, a tea kettle, an article, a sentence, a footstep, feel it all – look around you. All of this is for you. Take it and have gratitude. Give it and feel love."

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Vegan Homemade Shamrock Shake (Dairy-free)

One thing I appreciate about my food allergies is how they enable me to eat a lot more healthful than I might otherwise. That's not to say I never indulge in treats now and again, but I'm of the mentality now that treats can be made quite healthy and beneficial. I regularly like to hide veggies in my homemade desserts and stay away from refined sugars. Most of the time, my trusty taste tester can't tell the difference.

With all the hype around the McDonald's Shamrock Shake returning this March for St. Patrick's Day, I definitely wanted in on the creamy minty goodness. Since I'm lactose intolerant, I knew that wasn't going to happen; not conventionally anyway. I was inspired by Emily over at Cupcakes and Cashmere to embark on creating my own homemade dairy-free and vegan version of this coveted shake. With no added sugars, fresh mint leaves, almond milk and SO Delicious vanilla bean no sugar added dairy-free ice cream, this shake came out better than I anticipated and was pretty close to how I remember the original tasting. The best part? I even added a handful of baby SPINACH to increase the green hue of the shake! It can't be detected at all in the taste! This would be a great trick to get an extra serving of veggies in for the kids. I topped it with my own Coconut Whipped Cream recipe featured in Delight Gluten-Free Magazine's Winter 2012 issue which can be found here on Delight's Recipe page (I substituted 15 drops of liquid stevia instead of xylitol in this recipe).

So I might be a lot more French than Irish, but from a partially Irish girl to all of you, have a happy and safe St. Patrick's Day!

Vegan Homemade Shamrock Shake (Dairy-free)

This recipe is free of: Gluten, Soy, Dairy, Eggs, and Peanuts. Can be modified to be free of tree nuts.

• 2 cups SO Delicious No Sugar added Vanilla Bean Ice Cream
• 1 cup almond milk
• 6 to 8 fresh mint leaves
• 1 handful baby spinach (optional, but adds great nutrients and natural green color)

1. Add all ingredients to a high speed blender.
2. Blend until creamy and smooth consistency is reached.
3. Top with my Coconut Whipped Cream (dairy-free) recipe. Enjoy chilled, garnish with a sprig of fresh mint leaves.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~