Archive for the ‘Soy Free’ Category

Gluten Free Brown Rice Pancakes VIDEO RECIPE

Eating Safely: Gluten, Celiac, and Allergy Watchwords

Those of us who deal with food allergies or who have been diagnosed with celiac know to watch out for the big-time offenders like wheat, dairy, gluten, or whatever else we may be allergic or sensitive to. But not all ingredient listings or menus use such straight-forward terms, and we need to outsmart the tricky terminology.

To help us, the good people at Enjoy Life (who make my absolute favorite chocolate chips and chunks) have put out an extremely helpful chart of common allergens and the terms associated with them. I got one of these at the gluten-free picnic I went to this summer, and I’ve taken pictures to share it with you (below the full chart are closeups so you can read it more easily). Hope this helps!

enjoy life chart 1enjoy life chart 2enjoy life chart 3enjoy life chart 4

Giveaway Announcement and REVIEW: St. Claire’s Organic Peppermints

First of all I have an exciting announcement. Every week in August, LWF will hold a giveaway of a package of 12+ gluten free snacks, desserts, and foods. I will provide a list of all the products included so you can see what you’re winning. I’ll use Rafflecopter, and if you’ve already followed me on Twitter, don’t worry – you’ll still be able to enter the giveaway by telling me what you’d like to see on this site. I’ll have a different question every week.

Okay, on with the review!

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St. Claire’s Organics is a company that offers mints, hot cocoa mixes, candy, and more that are organic, GMO free, vegetarian (sometimes fully vegan), gluten free, wheat free, dairy free, casein free, peanut and tree nut free, corn free, soy free, shellfish and fish free, and gelatin free.

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The very first indication of how good these would be was that their peppermint smell escaped the packaging, which was very appealing. Mints are meant to be strong to ensure they work and don’t just taste good. It’s always a good sign to smell them through the package.

When I popped one into my mouth, I thought it had just the right balance of light sweetness and a hearty peppermint flavor. Not overpowering, but just right. The flavor was consistent until the mint was fully dissolved, and it left a very pleasant aftertaste when was gone. That’s not something that I can say for every mint I’ve tasted, so I was particularly happy with that.

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These are as good as the best artificially flavored mints, but of course they’re a much healthier alternative. With these, you avoid artificial sweeteners and other common chemicals. Plus you’re buying them for a good cause: 10% of the profits for these mints goes to the EthnoMedicine Preservation Project. See the picture above for what they do.

It’s an easy switch to move from mints with preservatives and other unreadable things and only use these going forward.

5-okays

RECIPE: Brown Rice Pancakes

It has taken me soooo long to come up with a really good pancake recipe with all the allergies I have.

LWF's brown rice pancakes finished

Of course I can’t use any of the mixes because they all have ingredients I can’t eat, so I was desperate to come up with my own. I refuse to use more than one type of flour for pancakes because I think they should be very simple. I haven’t found a recipe yet that met my expectations of what a pancake should be, both flavor- and texture-wise, so I had nothing to base it off of. But finally – FINALLY – I have created the perfect recipe! I hope you like it too. 🙂

LWF's brown rice pancakes recipe

1. Mix all dry ingredients with a whisk and make sure there are no clumps, especially with the sugar. Sift them if you’d like to make sure.

2. Mix well all wet ingredients in with the dry ones.

LWF's brown rice pancakes batter

3. Spray a pan with olive oil or something similar (spraying is better so you don’t fry the pancakes with too much oil) and put the heat on medium.

4. Spoon pancakes into the pan and spread them out with the spoon so they’re not too thick. I make these as silver dollar pancakes, but you can make them bigger.

LWF's brown rice pancakes batter in pan

5. Cook on each side for about 1 minute. These don’t always get bubbles in them to tell you that they should be flipped, so if you’re unsure if it’s time to flip them, check the bottom and see if they have some brown on them. If so, they’re probably ready.

LWF's brown rice pancakes cooking

6. Serve hot with maple syrup, jam, or whatever you like on your pancakes.

LWF's brown rice pancakes with syrup

Hope you enjoy! Keep on living the wheat free life!

From BLT to BLA (and it’s not boring)

Who doesn’t love a good BLT? Of course the classic is AMAZING – I’m not contesting that! But I don’t always want to use tomato because nightshades cause inflammation in  your body. Also, tomatoes can be pretty flavorless if they’re not in season. So instead, I have the perfect replacement: BLA. And it’s anything but blah. Bacon-Lettuce-and-Apple! For my own diet, here’s how I make it:

Bacon: Applegate Organic Turkey Bacon

Lettuce: organic green or red leaf lettuce

Apple: a sweet, crisp organic apple contrasts the salty bacon, typically Pink Lady, Jazz, Gala

Mayo: my favorite dairy-free mayo is Organic Vegenaise, and they have a couple of different options to suit your dietary needs including soy free

Bread: homemade buckwheat bread recipe or Udi’s White Sandwich Bread (when I was still eating it)

BLA - bacon, lettuce, apple

And there you have it. An easy organic, anti-inflammatory, gluten free, dairy free, and optional soy free BLT variation, especially perfect for fall, when apples are in their prime! What kinds of variations have you made either to accommodate your diet or just to spice it up?

Keep on living the wheat free life!

Gluten Free Banana Spice Cake Recipe

Since it’s fall, I’m not trying to do apple or pumpkin everything, but instead spice everything! So the beginning of this fall trend is banana spice cake, which I’m happy to say turned out really well. Super light, moist, and yummy. Here’s my recipe:

Banana Spice Cake Recipe Index Card

If you like to taste heavier spices, double everything in the spice mix part. Otherwise the spices will be light and the banana flavor will be front and center.

Set the oven to 350 degrees.

1. In a bowl, mash the bananas with a fork until they’re as smooth as possible. Mine always still have some lumps, but this is normal.
2. Add all wet ingredients to the bananas and mix well.
3. Put all dry ingredients in a mixing bowl and mix them together well, making sure to use a spatula to press out any lumps most common in the almond flour and coconut sugar.
4. Add wet ingredients to the dry ingredients and turn the mixer on. Make sure you scrape the bottom of the mixer with a spatula so none of the dry ingredients stay clumped on the bottom. The batter will seem a little loose – that’s okay! If you dip your spatula into the batter, about half should slide off and half should stick.
5. Pour mixture into a well greased baking pan (mine was 9×9) and put in the oven for approximately 30 minutes.

Banana Spice Cake

By the time your cake is done baking, it will be a beautiful brown with edges pulled away from the sides of the baking pan. It shocked me how light this came out, but the combo of almond flour and brown rice flour is really what did it.

Banana Spice Cake Piece

I can’t wait to share more spice recipes with you!

Keep on living the wheat free life!

Sugar Detox Day 14: “Like A Pro” Pasta

LAST DAY OF SUGAR DETOX! Wow! It went by faster than I’d expected. For this last post, I want to share with you a product I already blogged about once because it’s surprising that it’s safe for sugar detox. Plus, I’m going to show you how you can spice it up. Did you guess what it is from the title? It’s Hoboken Farms Big Red Marinara Sauce!

Hoboken Farms Big Red Marinara Sauce

This sauce has no sugar and is made from basic organic ingredients, no extras, no preservatives. It’s wonderful by itself, but I like to dress it up a little sometimes. On this detoxing occasion, I used pitted kalamata olives, which I cut in half. But let’s start from the beginning.

1. Boil water with some salt.
2. Put in pasta. I used Jovial’s Brown Rice Penne this time. If you’re doing a single serving, put in about 1.5 cups to 2 cups, depending on how hungry you are. I like a full bowl of pasta, so I use 2 cups.
3. Boil pasta until just barely al dente, then strain and quickly rinse in cold water. Put aside.
4. Rinse out the pot you just used and put in about 1 cup of marinara sauce on medium heat. Use the same stove burner to save energy. Here’s where you can get fancy. You can:
– Add a 1/2 tablespoon of oregano
– Sauté diced onions, then add them to the heated sauce
– Cut 4-6 pitted kalamata olives cut in half and add to the sauce as it’s heating up
– Sauté other chopped veggies like bell peppers, broccoli, peas, etc. and add them to the heated sauce
– Add meat – roast chicken, ham, or even steak – to the sauce as it’s heating up
5. Once the sauce is heated through, add the pasta and mix well. Let the sauce cook down a little bit and stir a couple more times to make sure the pasta doesn’t stick. This will take about 4 minutes.

Kalamata Olives in Marinara Sauce with Penne

That’s all there is to it! You skipped the hard part – making the sauce – and just added some extras. You even used the same pan for the pasta, so that’s one less thing you have to wash. You did this like a pro, and you have the restaurant-quality dish to show for it. What a reward for the last day of sugar detox!

So how did your sugar detox go? Was this your first time? Would you do it again?

Keep on living the wheat free life!