Pumpkin carving XV

food-leftAh yes, yummy Autumn food. We just finished our 15th (!!!) annual pumpkin carving party, and it was so much fun seeing old friends. Of course, we’ll be fishing pumpkin seeds out from random places for a few months, but that’s par for the course.

Lots of delicious food, and a few new recipes that I’ll share ASAP.

Drinks:

Hot mulled apple cider

Appetizers:

caramel dip

Raw caramel dip from Whole Life nutrition and honey crisp apples

 

guac

Guac!

Spinach and artichoke dip. I’ll share the recipe soon, I promise!spinach-artichoke-dip

 

 

 

 

 

Desserts:

apple crisp 2013

Apple crisp Vegan, grain-free—one of my very favorites

cookies

 

 

Chocolate Chip Cookies: I do believe there would be a riot if I didn’t make Carrie’s cookies every year.

 

 

 

pb-fudge

 

Amazing…new recipe. I’ll have to post it soon. It was E’s favorite.

Chocolate PB fudge

 

pretty pralinesPralines  This batch is made with a classic recipe

food-right

Brownies (see pic above) I used a new recipe because I wanted  a flaky top. And it WAS flaky…but it didn’t fill out the pan well, so I’ll need to tweak that.

My Sweet Potato Pie (pictured above)

Pumpkin Paleo Bread:

I used this recipe, and good good feedback.

We did have food, even though most people didn’t notice. I made this White Chicken Chili, and I absolutely love it. It was in the crockpot, and super simple.

I need a nap…and I’ll be happily eating leftovers for the next week!

 

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Nourishing Meals: a review!

nm-front-coverI was excited to receive Ali and Tom’s newest book, Nourishing Meals. The book has a great balance of recipes, which are great for any/every body, and information about why a whole food diet supports the body. All recipes are gluten-free, dairy and soy free and whole food based. Some are grain free, some are egg free, etc. and they’re clearly marked so that it’s easy to find recipes that meet your needs.The biggest dilemma was what to make first!

Just a few of the recipes that caught my eye:

  • Grain-free coconut flour flatbreads
  • Spicy black-eyed pea soup
  • Sauteed Brussels sprouts with shallots and cranberries
  • Rutabaga fries
  • Herb roasted halibut
  • Plantain tortillas
  • banana coconut cookies
  • raw vanilla white chocolates
  • chocolate brownie cupcakes

I really wanted to make the rutabaga fries first because I don’t think I’ve ever eaten a rutabaga, but alas, I couldn’t find one. So, raw-chocolatesum, twist my arm, I made the raw vanilla white chocolates.

The raw vanilla white chocolates were ridiculously easy to make, and the flavor is luscious. I made the cashew butter at home, which was simple. The recipe took maybe 5 minutes to make, and then time in the freezer, of course.The only difficulty is not caramel-dipeating too many!

Also, I do want to give a shout-out to the raw caramel dip. I’ve been using Ali’s recipe for years, and it’s a hit every single year.

You can order the book here, and there’s even a bonus ebook on healthy gluten-free school lunches.

Note: I have not been paid or otherwise compensated for this post–my review is because I like this book! I did receive a free copy, at my request.

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Voluntary allergen statements…

Seen the new headlines on labels and gluten? There’s a new study out and it’s worth a blog wf-almondspost, both because it’s important, and easy to misunderstand.

Tricia Thompson of Gluten-Free Watchdog, Trisha Lyon and Amy Jones authored Allergen advisory statements for wheat: do they help US consumers with celiac disease make safe food choices?  Yes, this is a small study, but it’s an important conversation to have.

First, allergen advisory statements are those pesky statements you see on the chocolate bars you’ve been lovingly eyeing. You know, those times where the product looks delicious, the ingredients look fine, and then you see the “made on shared facilities” “made in a shared factory” or similar statements seen on packages. Most people see those as warnings of increased risk of gluten contamination, and allergy guidelines recommend removing those products, but according to this study, products with those warning statements were no more likely to contain gluten or wheat than products without.

Those statements have been a long-term irritant from my perspective, because a) they’re confusing and b) they’re voluntary, and people often don’t realize a statement that has that comment may have the exact same amount of risk as packages without. Most people I see are avoiding the “made in a factory” statements and choosing products without those warnings–and that may give a false sense of security.

But (and this is a big deal) you’re still best off with a package marked “gluten-free” and preferably with a gluten-free certification, such as GIG’s or CSA, especially for flour or grain products. That hasn’t changed.

Bottom line: FDA needs to do a better job and actually define those statements–or better yet, require companies to monitor and/or eliminate cross contamination with major allergens. We, collectively, can and should be doing better. So many people’s health is at stake.

 

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Simply Gluten-Free’s 5 Ingredient Cookbook–Review

meal from carols book

Have you seen Carol of Simply…Gluten-Free’s new cookbook, Simply Gluten Free 5 Ingredient Cookbook: Fast, Fresh & Simple! 15-Minute Recipes ? I’ve been having fun with it. I’ve only had it 3 days, and I’ve made 3 recipes, and I’ve got a bunch of dog-eared pages. The No Bake Pistachio Chocolate Truffle Cake is definitely happening next weekend.

First of all, like all of Carol’s books, pictures are amazing, and there are pictures for every single recipe. Part of what I like is that all the recipes are pretty simple dishes that happen to be gluten-free and most are the kinds of things I like to make.potatoes grilled Many are dairy/soy/egg/grain/sugar free, and there aren’t a ton of gluten-free flours used, which I see as a big plus.

I made the garlicky grilled potatoes with cute little red potatoes I got at the Farmer’s market, and garlic and onions from my garden. It was simple and delicious, and I adore grilling, because it means my husband does all the work 😉 They were perfect and creamy, and had some awesome browned bits. My potatoes will be up in a month or so, and this would be a great way to use the little ones.

I used the same skillet for the Shrimp Scampi, so we were starting out with even richer pan juices. I haven’t made shrimp scampi in years and had forgotten how simple and carol's white bean dipdelicious it is to make. I used olive oil instead of butter, which worked perfectly.

I also made the White Bean Dip, and it took all of 3 minutes to put together. It’s a nice change from hummus, and I’d probably add in rosemary or thyme the next time around. Or roasted garlic? The possibilities are endless, and this was a simple and delicious template for any bean dip.

I’ve worked on the Simply Gluten-Free Magazine, Carol’s mag for years, so I know Carol’s work, and I was excited even before I got the cookbook! I did receive a copy of this book at my request, but I was not paid for this review.

 

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Mini July Self-Care Retreat 2016

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We first started the self-care retreats in 2011 (!!!) I’ve appreciated each and every one of them as an opportunity to connect and challenge myself to make “me” more of a priority.

I’m really excited for this July Self-Care Retreat, because I’m totally ready for it. It’s been a busy year, with lots of changes, and I haven’t been online as much. Focusing on pausing and kindness in whatever form make sense is important to me—and yet I need to be realistic, which means no weekly blog posts, because, c’mon. I haven’t even been getting to monthly blog posts.

I will be posting daily in our sweet little facebook group for a very simple reason: I want to. Some days it’s quotes, some posts, some pictures…and on a good day, others jump in as well. Of course, you’re welcome to join us, lovely human.

I’ve gotten away from posting and collecting quotes. But few months ago, I heard a Rumi quote, and it was as though I was hearing it for the first time. I realized I wanted to get back to reflecting on an intention or a quote daily, and this is a great opportunity to do just that.

Want to see some of the fun from the past? There are a ton of posts from previous self-care retreats:

…and we’ve got a Facebook community for daily-ish quotes and inspiration on gluten-free living well.

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Riced Cauliflower

riced cauli w herbsGuess what? Trader Joe’s now has bags of fresh riced cauliflower! This calls for a recipe.

It’s been a while, I know. I’ve been busy, and it’s been “good busy”. I’m nearing the end of a weekly mindfulness intensive, and it’s been fantastic, but also has cut way down on the amount of time I spend online.

If you haven’t already seen it, do check out the updated list I posted of the Nutritionist approved best of gluten-free grab & go! It’s a roundup of the healthiest pre-packaged options out there, and I update it yearly-ish. I’d love to hear your thoughts!

Onwards towards the recipe:riced cauli

I love cauliflower in pretty much any way. “Ricing” cauliflower myself in the food processor is a pain because the pieces are always different sizes, so this is a great shortcut.

I was so excited to see the bags of riced cauliflower at TJ’s that I got two bags, and I think 1 would have been enough for the two of us.

  • a few glugs of olive oil
  • 2 cloves garlic, smashed
  • 2-3 sprigs thyme
  • 1 bag riced cauliflower
  • handful fresh basil, chopped or shredded
  • salt & pepper

Heat olive oil over medium heat and saute garlic until browning. Add in the thyme and cauliflower, stirring, and cook until it softens and starts browning. This took ~8 minutes. Stir in fresh basil, other seasonings & enjoy!

E and I both loved this. I was enjoying the rice so much I forgot to eat the main dish.

Posted in recipe, side dish, vegetables | 2 Comments

Change in the air…

pink!It’s the season of change…and I love seeing the burst of pink blossoms among the bare the trees, or even the buds.

I haven’t posted in ages. Some of it is that I’ve been more introspective, more introverted, and maybe just felt the need for more quiet this past year.

Some of it is just feeling burned out in general, and needing a change.

Needing a lot of changes.

Fortunately, some of those are in the works, and I’m not ready to speak about those yet.

But seeing my own stuckness and overwhelm so close up and personally, here are just a few things I’ve learned over the past few months. Try them on for size if you’d like.

See what fits: There are a lot of things I’ve done for months or years because they were the right choice at some point in my life. That doesn’t mean they’re still good choices for who I am now. There’s a power and freedom to asking, does this work for me now?

Write it down: When I journal, it’s harder to deny the truth. When I read my own writing, or even say what I’m thinking out loud, I’m very aware of the cognitive disconnect between what I tell myself and how I’d respond to a friend. If my own attitude towards a situation is, I’m sure I can find some way to make this work. Rarely would I say that to a friend or client.

Turn off the autopilot. It’s time to slow down. Really, it is. It’s so easy to measure budsmyself my someone else’s ruler and set my schedule by the # of hours I think others work, or that I was able to work in the past, or by what I made last year and assume that’s what I need now. Even if I’m making less money. Because doing enough has everything to do with how I feel and what I need, and the normal measures (hours of work, $) just can’t capture that.

“No.” is actually complete sentence. I’ve been using it quite often lately! It’s not comfortable, but it’s okay to say no. Actually, it’s great, and a huge relief.

So Spring is the season of change, and change is in the air. It’s going to be an interesting few months, but I’m so ready.

~”Spring is nature’s way of saying, “Let’s party!”~Robin Williams

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Hot Vanilla & Giveaway

vanilla milk w kalLike so many on the East coast, I’ve got some time on my hands because I can’t go anywhere. We’ve got~17 inches now, and it’s still coming down strong. I cannot say I’m a fan, but maybe if I were a panda I’d be having more fun.

In tastier news, it’s a perfect opportunity to share a “recipe” for Vanilla milk. My dear friend Carrie got the idea in my head, and it’s a great use for the Native Forest powdered coconut milk I got a few months ago.

So first, I’m in love with the powdered coconut milk. It’s the only one I could find that didn’t have dairy or rice or something else I couldn’t eat, and the company is good about GF and environmental concerns. I initially got it because I wanted to make dairy free white chocolate (and I did–subject of another post, though!!)

It’s barely a recipe, and it’s such a delight on cold days, because I keep my mix at both of my offices so I can always have some.

  • 3 TBSP powdered coconut milk
  • vanilla stevia OR pinch ground vanilla bean or vanilla extract
  • sweetener de jour–maple, honey, agave, sugar or just go with the stevia
  • A splash of a yummy liquor (optional–the picture above is with coffee liquor)
  • 8 oz hot water

Put the powdered coconut in a cup, and cover with an inch or two of hot water and stir thoroughly. Once it’s well incorporated, add the rest of the water and sweetener.

That’s it…too easy!

Because Amazon only sells the coconut milk 6 pouches at a time, I’m giving away one 5 oz pouch to someone who leaves a comment by Jan 27th at 9pm EST.

GIVEAWAY IS OVER! The winner is Kat (and no, my love of felines has nothing to do with it.)

And for those of you somewhere snowy, snuggle up & stay safe!

I am in no way contracted or monetarily connected with Native forest and this is not a paid post. This post does contain affiliate links with Amazon.

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Chocolate Honey Mint Cups

mint cupsMake these ASAP! I don’t remember the last time I was so gleefully delighted about a recipe, and E shares my excitement. I miss peppermint patties, and it’s that time of year. The HFCS ones are out, of course, and the “cleaner” recipes I’ve found have so much cane sugar or so much coconut oil that I don’t think my joints or stomach could handle it. And yet these work brilliantly–unsweetened chocolate, creamed honey, peppermint oil and just a touch of coconut oil (and the coconut oil is optional, just a little creamier). They’re simple, they’re quick, and they are off-the-charts awesome.

The irony, of course, is that I’ve had Chocolate honey mints before and just assumed I couldn’t replicate them at home, because the idea of blending, piping out circles, freezing and then dipping honey patties was totally off-putting.I assume it would be a ton of work to get right, and too sticky to handle. And then I remembered my stash of creamed honey*, which is thicker and much more workable than regular honey. So there’s no need for special equipment, freezing, a mold or anything fancy.mint cup open

Here we go!

Stir honey, peppermint and coconut well. Taste and adjust–sometimes I add in a few more drops of peppermint oil.

Melt chocolate. This can be done over a double boiler, or it’s 90 seconds in a microwave in a heavy glass bowl. Pour enough to cover the bottoms of mini cups, add in 1/4th tsp honey mix, and then cover with a little chocolate.

Allow to sit until hardened. Decorate the tops in any way that entertains you. I use candy case for people who do eat cane sugar, and plain for me. Enjoy!

I found that we liked the smaller, thin patties better than the larger, thicker ones. And while I considered doing a batch with 70% dark chocolate instead, hubby was happy with these and didn’t miss the sugar, so why bother?

*creamed honey is honey with incorporated air and it’s semi solid at room temperature. They sell it at the monastery I often go to so I have a ton, but it’s also at most grocery stores.

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Holiday Treat Roundup!

OLYMPUS DIGITAL CAMERASo…a few times a year I do share content from my other site, www.harriswholehealth.com, including this mega-roundup of Christmas & holiday delights.

So…onto the food, right? Some of us aren’t all about mixing 5 different gluten-free flours and whipping out the xantham gum. I’ve collected a list of NATURALLY gluten-free desserts over the years—tried and true recipes that aren’t specialty cooking, but just happen to be marvelously gluten-free.

Remember, these foods are only GF if you use GF ingredients. And as always, check labels to avoid surprises. A surprising number of chocolates contain traces of gluten, including Lindt, Ghiradelli, Godiva and many of the Trader Joe’s options. I’ve got lists of chocolates listed gluten-free here and here.

There’s a range of allergy-friendly, grain-free, low sugar and completely decadent options, but there are enough options to choose from that you can surely find something that works for your lifestyle/food restrictions that you and your family can enjoy together.

dairy free (DF), egg free (EF) and soy free (SF), NF (nut free) *=check labels

Not that these are healthy by any stretch of the imagination, BUT Martha Stewart has a slideshow and recipes of 40 holiday candies, all of which (at a quick glance) are GF. Of course, you need tocheryl's pralines make sure the chocolate is GF, be mindful of cross contamination, etc. but this is an easy way to keep traditions without venturing into specialty flours and unfamiliar territory.

My personal favorites? My Bittersweet Chestnut Fudge and my Vegan Pralines.

Oh, right, and there’s holiday food, too. I’ve got a G-Free Turkey and Ham list.

More recipes from around the web:

Wishing you a peaceful season!

Harris Whole Health offers individual sessions, family sessions and group classes to help people eat healthier and feel better! Cheryl works with people to feel and look their best with a range of specialties, including Celiac Disease, food allergies, pregnancy, breastfeeding, vegetarian and vegan diets, preventing diseases and “whole foods” eating. Let’s get you on your way to achieving your goals. For an appointment with Cheryl Harris, Registered Dietitian and Nutritionist, please click here, email or call 571-271-8742.

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