Gluten Free A-Z Blog

Monday, May 13, 2013

Drink This; Lose weight

Detox , weight loss, and blood sugar balancer drink
Make it in your kitchen

How many chemicals are you exposed to in a day? Toxins and chemicals are everywhere. We are exposed to them from pollution, the food we eat, the air we breathe, in our cosmetics, cleaning supplies, in our water, etc. etc

If we don't do something to help remove the toxins from our bodies, they can be stored in our system and potentially make us unhealthy.

In addition, toxins can slow down weight loss. Do I have your attention now.?

The following information is from

Therese Patterson of Edible Nature Organic Foods wrote and article

In her article, She wrote and I quote:

"The body retains fats as a way to protect the vital organs in the body from the toxins that we ingest (and create through stress). Body fat accumulation, especially around the mid section, is a visible sign of toxic build up and a good indication that the liver is not functioning as efficiently as it should.

If toxins build up faster than they can be eliminated, in an attempt to protect your organs, your body will actually make body fat for the specific purpose of storing toxins as far away from vital organs as possible. This fat is particularly stubborn fat that is very difficult to lose unless you decrease the toxic load and you do something to help your body detoxify.

So when we detoxify and cleanse the body of toxins, we give the body a chance to repair and strengthen itself - and when the toxins disappear, guess what happens to the protective layer of fat...yes, that disappears too!"

I have always known that eating greens like kale, collards, romaine, etc. helps you detoxify some of the fats, chemicals, and toxins we are exposed to.

What about the drink??

Recently, I found a video on You tube that taught about a detox and weight loss drink that you can make in your kitchen. ( It also helps to balance blood sugar levels)

I was very impressed with the information and the author , Dr. Josh Axe.

I decided to try his detox and weight loss drink.

Surprisingly, it tastes good to me, takes only minutes to make, and is made from things I keep in my kitchen.

I just started drinking it two days ago, so I will report back in 30 days.

Here are some of the ingredients in what Dr. Axe calls his " Secret Formula"

Apple Cider Vinegar- full of enzymes, helps balanace ph and blood sugar
Lemon Juice- high in Vit C ; helps alkalize the body ( which is essential to fighting disease)
Cinnamon- #1 Antioxidant, helps balance blood sugar levels
The formula is in the video

Enjoying my weight loss detox drink

Listen to the video and learn why these simple ingredients can help you cleanse, rejuvenate, balance blood sugar and lose weight! It's inexpensive, tastes good , and can be made very quickly.

If you are reading this in your email, you will have to go to my blog at www.glutenfreematters.com

Disclaimer: I am not endorsing this video, nor do I benefit in any way monetarily from it. I just found it interesting and think it is worth sharing. This is for educational purposes only. Always consult your doctor before making any changes in your diet.

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Layered Greek Dip SRC

When the weather is mild , ( like now) we like to entertain out on the deck. To keep things intimate and simple, we invite just a few friends over and keep the menu limited to interesting appetizers like this Greek Dip. You know the Mexican layered dip with guacamole, re fried beans, etc.? This layered dip is a Greek version with a combination of Greek salad , humus, feta cheese, and Greek spices.

We love Greek food and paired with a nice bottle of wine and some gluten free chips, it's a perfect easy appetizer for a spring or summer evening with friends.

I found the recipe on a lively blog called, Close To Home authored by Maria who lives with her 3 children, husband, and two pets. Maria's blog is filled with a variety of family friendly recipes, crafts, entertaining tips, reviews and giveaways. Her blog had lots of recipes that I could have made, but being partial to vegetarian and needing something gluten free, I chose to make this delicious dip for my Secret Recipe Club choice for the month of May.

We loved the recipe!. It's one of those recipes that is fast, easy, and tasty.

Here is Maria's recipe:

Layered Greek Dip Recipe

1  8-oz. pkg. cream cheese, softened
1  Tbsp. lemon juice
1  tsp. dried Italian seasoning
3  cloves garlic, minced
1-1/2  cups prepared hummus
1  cup chopped cucumber
1  cup chopped tomato
1/2  cup chopped pitted Kalamata olives
1/2  cup crumbled feta cheese
1/3  cup sliced green onions

Directions

In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined.
Spread cream cheese mixture into a deep 9-inch pie plate, or shallow serving dish. Evenly spread hummus on cream cheese layer. Top with cucumber, tomato, olives, feta cheese, and green onions. Cover and refrigerate 2 to 24 hours. Serve with pita chips and/or multigrain tortilla chips. Makes about 2-1/2 cups dip (16 servings).

I followed the recipe but left out the olives ( didn't have any) and added marinated artichokes and chopped yellow peppers.

layer of cream cheese mixture covered by a layer of humus

tomatoes, cucumbers , feta and additional veggies on top of the layers of cream cheese and humus.

Thanks Maria! This is a recipe that I'm sure I will make over and over again when I need an appetizer.

Thursday

Sunday, May 12, 2013

Happy Mother's Day with Rae's Baked Apple Dessert

Tribute to My Mom Rae

Born 1908 - Died in 1985

When it came to food, my mother was ahead of her time ( or maybe processed foods were not as prevalent in the 1960's when I was growing up) . She was always interested in real food nutrition which included lots of salads and fresh fruit in our menu. She loved to cook and although she worked a full time job, she put on her apron every morning before work and made a healthy family breakfast of fresh coffee, eggs, toast, and fresh fruit ( ike Donna Reed on the Donna Reed Show) . We all sat down and had breakfast together as a family .

She returned home at 5:00 and always made a healthy dinner. I included her recipe for baked apples and fresh cooked cranberries below. It was a sweet and tangy recipe that we frequently ate warm topped with some vanilla ice cream.

Who Was Rae ?

Smart- went to college in the 1920's and always believed in education for women
Caring-always concerned about her friends, siblings, nieces, and nephews and involved in their lives.
Generous- Whatever she had , she shared ..
Loving- family was everything to her.
Spiritual- God was an important part of her life.
Family Oriented- always had big extended family holiday dinners
Played Piano Beautifully- her favorite song to play: "Oh how we danced on the night we were wed!"
Loved Lilacs and pansies
Loved to Cook and Bake
Never drove
Had the same menu plan every week - Friday: Chicken and Soup, Saturday :Tuna Casserole, Sunday: spaghetti and meatballs with homemade sauce, Monday: meatloaf, Tuesday : ? Wed: Hamburgers, salad, and string beans, Thursday: fried flounder, mac and cheese, and stewed tomatoes. ( She didn't drive and most food was delivered by the milkman, butcher, fruit man, Charlie Chips man, so you had to plan in advance)
First child and 1st generation born in America to Samual and Edith from Russia
Older Sister to George, Harry, Betty and Toby all who lived in New York all their lives
Grew up in Brooklyn
Married Life lived in Trenton, NJ
Worked in NYC in her early career as a manager of a fancy Coat and Suit Factory
Loved theater- went to all the NY Broadway musicals
Excellent , very competitive Scrabble Player ( played a few times /week)
President of Ivriah Sisterhood
Devoted her adult life to raising money ( fundraisers) for charity
Avid reader
Sweetheart to Al
Mom to Judee
"Mom Mom" to Jon and Jason
Best friend and scrabble parnter: Libby G.

In Blessings and Gratitude

Happy Mother's Day Mom

Rae's Recipe For Baked Apples with Fresh Cranberries

(Sorry I don't have a picture of the recipe)

Ingredients:
6 large baking apples
1/2 pound fresh cranberries
1/2 cup raisins
2 qts water
1 tsp cinnamon
Stevia ( I added this) she used sugar

Directions:

Core and peel apples 1 inch from the top. Put water, core, peelings, cranberries, raisins, in pot and bring to a boil. Simmer until the cranberries become soft and pop and are mushy. Add sweetner ( stevia ) and cinnamon to taste. Put mixture through a foley mill ( you could use a food processor or blender) .

Place apples in an oblong Pyrex baking pan. Fill cavities with the cranberry mixture and allow the mixture to overflow into the pan until it covers the apples about 1/2 way up the sides. Cover the pan with foil and bake 30-45 minutes at 325. Remove cover and bake an additional 10 minutes. Allow to cool. Serve warm ( she often topped it with vanilla ice cream)

Happy Mother's Day

What did ( or does) your mom cook or bake that you loved?

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Friday, May 10, 2013

Strawberry Muffins

Surprise!!

I made muffins!!

For those who follow my blog, you may have noticed that I usually don't make any baked goods because I have no will power and then want to eat them all..

But these muffins are not for me! They are for my grandkids! I made them a snack that provided solid nutrition that tasted good and they would enjoy. I then packed the entire tray up ( minus one for tasting) and sent them home with them.

And in honor of mothers day, I ~~tried to~~ put a strawberry heart on each muffin.( saw the heart muffin idea on The Nourishing Home ( her hearts look great) along with many other great Mother's Day Recipes.

Think I turned the strawberry hearts the wrong way.. will try again..

Muffins are simple to make and you can put all kinds of healthy ingredients into them. I put oat flour, chia seeds, banana, yogurt, fresh fruit, etc.. Since little ones often like to snack rather than eat a big meal, healthy muffins can be a great way to help boost their nutrition. Muffins can be packed and taken to the mall, playground, or anywhere you are going.

They also can be eaten for a quick breakfast.. Just keep them in the freezer and take out one or two as needed. They defrost quickly and are packed with nutrition.

It usually takes about 5 minutes prep and about 25 minutes to bake. Not bad....

Ready, Get Set, Go!!

Get those muffin tins out and start making these wonderful, delicious, muffins!

Don't forget to freeze a batch for whenever you need a quick breakfast.. The combination of the bananas and strawberries makes these muffins fabulous.

Dry Ingredients:
2 and 1/2 cups of oat flour ( used GF oats and blended them in the Vita Mix till smooth- just a few bursts)
2 tsp baking powder
1/8 tsp salt

Wet Ingredients
1/4 cup orange juice ( I squeezed an orange)
2 ripe bananas, mashed
1/2 cup coconut milk ( or any milk of your choice)
1 tablespoon vanilla
1/2 cup strawberry yogurt ( or substitute coconut yogurt to keep the muffins vegan)
1/4 cup honey ( I used raw honey)
Add at the end:
1 cup chopped fresh strawberries ( I used organic berries)

Directions:
Preheat oven to 350 degrees.
Line 14-16 muffin holders with muffin papers.

Mix the dry ingredients in a large bowl and set aside.
Mix the wet ingredients in another bowl.
Slowly with a spoon, mix the wet ingredients into the dry and then add the chopped strawberries.
Spoon into the muffin tins about 3/4 full . Bake for 20-25 minutes until muffins are done.