dairy free · food · food sensitivities · gluten free · gluten free food · gluten free foods · gluten intolerance · health · vegan · vegetarian

Winter Wellness

There are many ways to stay healthy in the winter despite the season having such unflattering nicknames as ‘flu season’. Sometimes it just takes a little extra effort when the temperatures are dropping and it sounds a lot more pleasant to stay under the covers than go workout for an hour and then make a healthy warm soup. Luckily there are websites like Aloha that have healthy recipes to help inspire you when you are tired of making the same ol’ winter-y meal about this time of year. I love the idea of these Egg, Kale, Quinoa No-Fry Fritters because they are so different from anything I ever make and they sound delicious. Aloha inspired me to think about what I do to stay healthy in the winter and after mulling it over, I think the healthiest thing I’ve been doing is starting the day with a healthy dose of protein, greens, and berry-goodness. The protein makes certain I’m sugar-stable through the morning while the greens and berries with all their antioxidants just feel so nutritious and energizing first thing in the morning. There’s nothing like starting the day with your “5-8 servings of produce” already underway. Here’s my smoothie recipe which avoids milk and milk alternatives for best digestive health.

Berry Green Protein Smoothie

First I fill the blender with 1 cup of cold water (more or less) and add 1 T. of chia seeds and let them soak for about 10 minutes. Chia seeds soaking

Next I add about 1 leaf of kale or a handful of spinach if I am out of kale.

Kale added

Next the protein powder goes in, along with about half a frozen banana (I freeze them myself) and about 1 C of frozen mixed berries.

Frozen fruit

After that I warn anyone nearby that I’m starting the blender because it’s loud. But oh-so worth it.

Berry Green smoothie

This is my morning nutrition in a glass and I love it. I hope you do too or find another recipe to try on Aloha’s site. It’s always great to have new recipes to try~ variety is, after all, the spice of life!

baking · celiac disease · gf foods · gluten free · Gluten free eating

Gluten Free Biscuits

gluten free biscuits

These biscuits taste as traditional as a gravy-dipped southern morning. Thank the wonderful cooks at Jovial for this recipe, and try their Einkhorn versions too. I used gluten-free oat flour, brown rice flour, sorghum flour and tapioca starch, but feel free to experiment, or just use up what is in your pantry. These are made with kefir which is chock full of those oh so very important probiotics, so once you use some in this recipe, you can add the rest of the bottle to smoothies, mix it with flavoring like cinnamon or chocolate (or both!) or drink it straight. The only thing about these biscuits is I find them hard to cut in half without a lot of crumbling action, which also means they are a bit hard to toast. The broiler works best, but they are also just good straight out of the fridge where I am storing them. Here’s the link: Jovial’s recipe for biscuits.

gluten free

Veggie Breakfast

Lately my boys can’t get enough of gluten free waffles for breakfast, one has peanut butter on top with syrup and the other just plain syrup. I’ve tried three different brands now as well as just putting my own mix together, but it does not seem to a matter one bit~ the boys think it all tastes the same, maybe because I always add cinnamon to the batter and use vanilla almond milk. Although it smells delicious, I’ve been preferring a sweet potato for breakfast lately, and love how eating a vegetable for breakfast makes me feel healthy and not bloated. Even my skin feels smoother when I indulge in a sweet potato first thing in the morning, which is great since my skin is not liking the change of weather much. I follow this recipe on Whole Living. It is actually from the detox diet we did last January and it was one of the meals I loved enough to keep as part of my regular diet. I usually cook three sweet potatoes in the oven at once, in the evening when we are home and not busy (about an hour on 450, wrapped in foil). Then the next morning I take one out of the fridge and just have to microwave it for a minute or so, depending on how big it is, after first slicing it, squeezing some orange on it, adding the dash of salt and a good amount of cinnamon. (I don’t use the nutmeg~ personally I like it better without it.) Then after it is warm I add the almond slivers. Of course this is good any time of day, there is just something about having a vegetable at breakfast that makes me feel like I’m starting the day off right.