A few posts ago I added a great clip to my blog on The Truth About Milk – Making An Educated Choice about the costs and benefits of cow’s milk by D News. What I found at the end of the clip was a link to another very helpful D News explanation of what gluten actually is.
This is a question I get asked all of the time, so I thought I would add the clip to my blog to settle any questions or confusion people may still have about gluten!
Hopefully this is helpful for people questioning if they may have celiac or gluten sensitivity. An easy way to test whether or not you may be sensitive is to eliminate gluten from your diet for two weeks and see if your symptoms ease. If they do not (and even if they do) it may be time to book an appointment with your local naturopath to know for sure what’s going on.
I have been on this diet now for just under a year and to be honest sometimes it seriously sucks. I miss convenience, flavour and fluffy textures. I swear sometimes I dream about dancing cupcakes. What I miss most of all though are eggs. Scrambled, boiled, omelettes, quiche…need I go on? There just isn’t a substitute for a good old fashioned egg.
So when I am craving a western what do I do? Well, (after I cry a little) I try to come up with a list of foods I CAN eat. Unfortunately when you have a restricted diet feelings of frustration occasionally come with the territory. The trick is not to linger on those negative feelings.
In addition to listing out some egg-less craving fillers, it is important to get connected with others in your community. Now I don’t mean your local community (although getting to know the Smith’s up the road is great), you need to connect with other people who struggle with the same restrictions. There is comfort in strangers and strength in numbers! Together, you can share in your struggles and swap recipes to overcome them!
Even then there will be some days that are harder than others, on those ones do what I do and watch Paul McCartney and Jimmy Fallon singing about their deep love for scrambled eggs on YouTube.
Just remember you’re not alone in this, let me know how your food restriction journey is going in the comments!
You may be debating whether or not you should remove milk from your diet. Before you make any lifestyle choices it is good to do a bit of research into the costs and benefits of elimination.
There are many video, blog and journal resources out there for people considering this. Check out the D News video posted on YouTube below for a short explanation of the costs and benefits of milk consumption.
Hopefully this helps to clear up some of your questions about drinking milk. Now you can decide whether or not it is time to switch to a milk alternative. For more information on milk substitutions, check out Milk Substitutes For The Dairy Challenged.
One of my favourite dishes to make for dinner is a classic taco salad. Even on a cold night this is a great choice! The spice and heat of the meat makes this dish a perfect balance of hot and cold. As you all know by now, cooking is not my forte. I am not terribly proud of this fact, but I’ve come to accept that I will never be Chef Ramsay. Thankfully, meals like this allow me to fake it.
What You’ll Need:
- 1 Pound Ground Turkey
- 1 Package Sodium Reduced Old El Paso Taco Seasoning
- 1 Can Bean Medley
- 1 Head Iceburg Lettuce (or baby spinach if you prefer)
- 1 Package Tortilla Chips
- 1 & 1/2 Cups Cheddar Cheese
- 1 Medium Chopped Tomato
- 3 Tbsp Low Fat Sour Cream (optional)
- 1/2 Cup salsa
Begin by browning the ground turkey in a large pan over medium-high heat. You will likely not need to drain your meat because turkey has much less fat than beef. Next, stir in your taco seasoning and rinsed bean medley. Continue to simmer on medium-low for approximately 10 minutes.
Chop up your lettuce and add it to a large bowl. Next, crush as many tortilla chips into the bowl as you like. Add in the cheese and tomato. Mix these ingredients together in the bowl before lightly tossing in your ground turkey and bean taco mixture. For garnish, add the sour cream and salsa on top of the salad and serve.
This is a very easy dinner to make for one or for friends and family.
One of the most frustrating things to do when you have a restricted diet is finding a quick bite to eat. Eating on the fly becomes a test of patience, a nerve wracking gamble and an overall hassle, as many of the typical fast food options are riddled with gluten.
Through both personal experience and researching the reviews offered within the gluten-free community, I have developed a list of fast food options.
Wendy’s has really tried to make eating with a sensitivity easier at its North American locations. They provide an extensive list of menu items and their nutritional/allergen content information. The majority of their salads (and dressings) are gluten free as well as items such as chili and fries. If you have a Wendy’s around, never fear. Those hunger pains will be gone quicker than you can say “want fries with that?”
Click for the full Wendy’s menu breakdown. Continue reading
Looking for a snack that is both tasty and guilt free? These cookies are quick, easy and require no baking at all. This makes this a great recipe for kids and adults alike!
Don’t be fooled by their appearance, these will soon become a family favourite!
What you’ll need:
- 1/2 cup peanut butter (smooth or crunchy)
- 1/3 cup honey
- 1 tsp vanilla extract
- 3/4 cup old-fashioned oats
- 1/2 cup Rice Krispies
- 2/3 cup sweetened shredded coconut
- 1/2 cup ground flax seed
- 6 Tbsp chocolate chips (optional)
You will first need to mix the wet ingredients. In a bowl, combine the peanut butter, honey and vanilla extract. Next, you will want to add in the oats, Rice Krispies, coconut, flax and chocolate chips. Using your hands, roll the mixture into approximately 1-inch balls. Place in a resealable container and pop them into the fridge to chill.
These make for a quick breakfast or a great mid-day snack!
I have had some requests for a blog post on how to choose the best milk alternative for cooking and baking, so here goes!
Often, before I buy anything I like to do some research to check out what other people have found to work well for their cooking and baking. The Grocery School on YouTube is a great resource for this. Below is a clip detailing rice, almond and soy milk alternatives.
Personally, I have tried most non-dairy milks under the sun, but have landed on a few key favourites including soy, almond and coconut. Which milk I use typically depends on what I need it for though.
Soy Milk: This is a rich alternative. It works well for cooking and baking and is very similar nutritionally to cow’s milk. However, there is some skepticism surrounding soy consumption and how much is safe to drink. Although results are inconclusive, due to its estrogen content some suggest high consumption levels may increase the chances of developing breast cancer. You may want to do some extra research in order to make an informed choice.
Almond Milk: With a slightly nutty sweet flavour, this milk is great for everyday use in things like coffee, tea, cereal and cooking. I like to look for unsweetened and unflavoured brands that are low in both sugar and calories! Continue reading