Posts tagged ‘gluten-free’
I hope your Thanksgivings were full of family, friends and fabulous food! Our day was a double celebration. We had a Birthday party and Thanksgiving all on the same day.I just can’t believe my twins are 11, so amazing and so crazy at the same time. Moments like these make you stop and reflect on how far we have come since 2001 and what is left to do.
Regarding food, we have come a long way to raise aware on issues like, BPA plastics, the importance of recycling, why organic food is important for infants and kids, quinoa, superfoods and the benefits of gluten-free. As any parent will tell you, there really isn’t a finish line and there is always something else to be done. Many times major change starts with baby steps and this year I was so impressed by three important strides.
First, the documentary Carbon Nation, which everyone in my family watched twice. It is so well done, so easy to understand and most important, very inspiring and uplifting. Watch it to the very end because they give action steps that you can take. I love action step #5, which says raise your kids allowance when they help reduce the utility bill. Here is a link to order a copy. http://www.carbonnationmovie.com/ Stocking stuffers for my family members for sure!
Second would have to be Prop 37. While it did not pass in November, it is an important step to raise awareness and get the conversation about labeling food into the mainstream. Gary Hirshberg is the CEO of Stoneyfield Farms and a passionate advocate for labeling food. Here is a link to his new E-Book – Label it Now. http://www.stonyfield.com/blog/2012/01/03/label-it-now-what-you-need-to-know-about-genetically-engineered-foods-new-ebook-release/. Check out what he has to say on the topic. I have watched his interviews and read his writings on the topic. You have to love a CEO with a strong moral and social compass.
Finally, I must applaud the amazing and tireless work done at the many food depositories all over the country. If you follow us on Facebook and twitter, you know we do all we can to support The Oak Park Food Depository and The Greater Chicago Food Depository. The fact that child food insecurity in this country is 26.7% in unacceptable to me and that is the reason why SQ1 is involved whenever we get a chance. Feeding America, through its network of food depositories feeds 37 million Americans a year, has a public policy that is based on the values and a mission that together, we are working to ensure that:
- No child is at risk of hunger
- Food banks are well stocked to help those in need
- Families have a solid foundation by having access to nutritious food
- People can get help during hard times
Looking for a great gift idea? Check out this gift catalog https://secure.feedingamerica.org/site/SPageServer?pagename=GiftCatalog
May is Celiac Awareness Month and our good friend, Jasmine Jafferali, MPH, ACE-CPT has written a fantastic article to share with the SQ1 crowd on this topic!
Jasmine is the Program Director for Healthy Results, Ltd, and Program Coordinator for Educational Fitness Solutions, Inc. She has a diverse fitness background with over ten years of fitness and wellness industry experience working in campus recreation, corporate wellness, and a high-end commercial health club setting. She has presented on a wide range of health and fitness topics for the community, at major corporations, and at national and international conferences. Jasmine specializes in Maternal and Child Health and Wellness focusing on pre and postnatal fitness and is a Master Trainer for Healthy Moms® Fitness and Resist-a-ball®.
Doctors are very unfamiliar with this disease. There are almost 300 different symptoms related to Celiac disease. Hopefully, you and your family can begin finding answers to whatever is ailing your health. Take the research and have an open discussion with your health care provider. Click on the health issue to find the research study.
What are the symptoms?
- Abdominal cramping and pain
- Canker sores
- Chronic diarrhea
- Delayed growth or short stature (common in children)
- Fatigue (especially right after a meal)
- Hypoglycemia (pre-diabetes)
- Infertility/miscarriage and PCOS
- IBS (including constipation, chronic diarrhea, bloating, gas, nausea, acid reflux)
- chronic migraines, foggy thinking
- Chronic fatigue and fibromyalgia
- psychiatric disorders including depression, anxiety, schizophrenia
- Bone and joint pain including Arthritis and Rheumatoid Arthritis
According to other medical literature, people with the following conditions may benefit considerably from a gluten-free diet:
- Ataxia (loss of balance)
- Cognitive problems
- Down’s syndrome
- Multiple sclerosis
- Neuromyelitis (inflammation of the nervous system)
- Parkinson’s disease
- Peripheral neuropathies
- Thyroid Disease
- Type 1 and Type 2 diabetes
It is estimated that 500,000 people will get diagnosed with Celiac disease thanks to more research. All of this research is also finding that people who suffer from any of the above symptoms or diseases show a decrease in their symptoms, recover fast, have better digestion which ensures nutrients are being fed into the body through the small intestine. When the small intestine is damaged by eating gluten, it can have the above effects (fatigue, anemia, digestive issues). By eliminating the offending food, digestive healing may begin.
If you feel you have Celiac or a gluten sensitivity, I recommend making an appointment with the University of Chicago Celiac Disease Center to schedule a blood test before you take gluten out of your diet. Click here for their contact info.
The problem with most people is they are afraid to find out if they have Celiac or a gluten sensitivity because it means bye bye yummy foods, right? That is not the case anymore. Stay tuned for tomorrow’s article, Gluten free is going mainstream and how to navigate around the city of Chicago gluten-free!
This month’s “What’s Up Doc?” article comes from Amie Valpone, HHC, AADP. Amie is a Manhattan based Private Chef, Culinary Marketing Consultant, Whole Living Expert, Professional Recipe Developer and Food Writer specializing in simple Gluten-Free ‘Clean’ recipes for the home cook. Amie is also the Publisher and Marketing Director of the online gluten-free magazine, Easy Eats. Chek out Amie’s blog: The Healthy Apple!
Some say it may be tough. But I find traveling ‘gluten-free’ pretty fun and easy. It’s not so hard when you’ve been prepping snacks for flights, road trips or a day of on-the-go business meetings for many years. I’ve been packing food bags for my travel adventures for over ten years now. Who knew my methods also work well for traveling with kids.
Lots of fresh veggies, hard-boiled eggs, avocado, Greek yogurt, hummus, organic salt-free turkey slices and salsa. Create kale and nori wraps with these ingredients, roll them up and take a bite. You can also cook up a large batch of gluten-free grains such as brown or wild rice or quinoa. Toss them into containers and drizzle with olive oil, balsamic vinegar and fresh herbs for an easy and quick eat.
Not in the mood for grains? How about some beans? There are more beans out there in the food stores than you’ll know what to do with. Cook them up; toss them into a separate container, mix with salsa and guacamole and serve wrapped in your kale leaves or nori wraps – Simple, easy and healthy. You can also slice or chop up some sweet potatoes, place them onto a baking sheet with cinnamon, then bake to create your very own potato chips or fries. Serve with a side container of hummus or Square One Organics mango puree and you’ve got a great snack to hold you over during a lay-over.
How about packing a few toasted gluten-free tortillas with an individual packet of nut butter? When you’re tummy starts rumbling, simply spread the nut butter onto the corn tortilla, sprinkle with chia seeds and wrap for a protein-packed nosh anytime of the day.
My Ziploc bags of veggies shown consist of leeks, fennel, sweet bell peppers, Brussels sprouts, eggplant, zucchini, jicama and lots of fresh, flavorful herbs. I bring a separate plate, fork and knife with me when I travel so I toss these veggies onto my plate, top with some avocado, chia seeds, salsa and Greek yogurt and have a nice little feast with myself and my kids.
My other traveling staples are fresh lemons (for hot tea and salads), Traditional Medicinals roasted dandelion root tea, Amazing Grass Wheat Grass packets, green tea, Navita’s Naturals Maca powder and Stevia.
Before I head out on a trip, whether it be for pleasure or business I always hop on the internet and search for the nearest Whole Foods Market, get directions and make a plan to stop there before hitting the hotel. Then, I call my hotel to request a microwave and fridge in my room; gotta love eggs and veggies in the micro and I keep my perishable goods chilled in the fridge to make sure they last throughout the trip. Sometimes there’s a small fee associated with these amenities, but they’re usually on the house.
My best advice to you or someone you know who suffers from food allergies or intolerances is to jot down a list of the foods that you enjoy eating and make you feel good. This is likely to be veggies and fruits, possibly nuts and seeds, nut butters and lean proteins such eggs, poultry and tofu.
Sometimes it can be tough to find a gluten-free protein source when you’re stuck at the airport, on a train or in a car…plus, unless you have a cooler, those eggs, Greek yogurt and turkey sure aren’t going to last long. What do I do in this case?
I simply bring a large bag of chia seeds with me and sprinkle them atop my snacks n’ meals. It’s a whole lot easier than carting around hard-boiled eggs, yogurt and poultry in a cooler. That’s for sure.
I’ve been laughed at, looked at funny and smiled at a whole lot while we snack and travel, especially when the person sitting next to me catches us eating our ripe avocado with a spoon. Hey, it’s good and ya know what? My tasty avocado is a heck of a lot better than what they’re eating…the processed cookies and burger served in the snack car sure takes a lot more guts to eat than a pure avocado.
Wouldn’t ya say?
I’ll stick with the avocado.
We love Quinoa for so many reasons! It is Gluten Free, has a great protein count and possesses ALL of the essential amino acids. Check out a few more fun facts about this super grain below:
- Super Food for Heart and Antioxidant
- An excellent source of magnesium and folate, both of which promote vital body processes
- Contains more protein than any other grain thus considered the “Super Crop”
- A two ounce Square One® serving provides 11% of your child’s RDI of protein.
Pretty cool, right? We also just found a great article in the Huffington Post that says the best weapon against heart disease is to simply change the way we eat. Check out what Dr.Gupta, the Mayo Clinic and many others had to say about a plant based diet here. We couldn’t agree more!!
We think it is an important food for children to learn to love delicious and nutritious foods like quinoa at a very young age, and that is why we’ve included it in the SQ1 line. Once you have introduced Quinoa to your child, get creative on ways to keep it in the mix in your families weekly eating routine! We love to have fun in the kitchen at SQ1, and are always looking for new and fun ways to cook with our superfoods.
We just read an article in The Chicagoist called Cooking with Keen-wha? and we just had to share!
Quinoa can be cooked and used as though it were a grain. In fact, it makes an excellent and healthier alternative to white rice. From hot cereal-like dishes, to cold salads, and tasty sides, quinoa is very versatile in the kitchen. It cooks up fluffy and has a mildly nutty flavor that does not overpower anything with which it is served. Our only real complaint, and one we can live with for now, is that given its newness and exotic nature, quinoa is still fairly expensive to buy in the store. It is not uncommon for a single package to run anywhere from four to ten dollars. Luckily a little bit goes a very long way. There is not a lot of difference between the kinds you find in the stores (red or white, for example). But you will pay more for fancier brands that are guaranteed organic. Oh! And did we mention that it is gluten free? Another plus for gluten allergy sufferers.
Our favorite ways to serve quinoa are either straight up as a side dish or with an assortment of dried fruits and nuts as a morning cereal. Preparing it is easy. Most store brands are ready to be cooked without soaking or rinsing. Check your package to be sure. We like the red quinoa for its deep wine-like color. There is not really a taste difference otherwise. Just add one cup of dry quinoa to two cups of water with a pinch of salt. Bring it to a boil over high heat before reducing to a simmer and covering. It should take about 10 to 15 minutes for it to absorb the water, get soft, and fluff out. You know your quinoa is done when it looks like the seeds have sprouted little tails. This is the seed germ popping out. It may look a little odd, but trust us, it is good. Add a little butter and seasoning and you have a great side dish. For a healthy morning cereal, try adding raisins, honey, nuts, and/or dried cranberries. The sky is the limit when something is this good for you! Read the full article here.
We love On The Go Chicago! Our good friend, Cindy has sent over some of the Gluten Free restaurants in Chicago that are VERY family friendly. Enjoy!
Insider’s guide to kid-sized Chicago: Do you love dining out with your kiddos, but have a hard time finding places that are family-friendly and offer gluten free options? Here are five or our favorite kid-sized restaurants that offer gluten free alternatives.
- Mista (2931 N. Broadway, 5351 N. Clark, 134 N. LaSalle) offers gluten free pizzas, lasagna, wraps and more. Plus, they deliver!
- Wilde Bar & Restaurant (3130 N. Broadway St.) offers a gluten free menu, plus kids eat free Monday through Friday from 4:30-6:30.
- Drew’s Eatery (2207 W. Montrose) is a great casual dining restaurant that offers gluten free and vegan options. Plus, they have a small play area and plenty of stroller parking.
- Wishbone (1001 W. Washington & 3300 N. Lincoln) are two of the most kid-friendly restaurants in the city. They offer southern comfort food, and have a number of gluten free options. Plus, kids eat free on Tuesdays from 5-8pm) at the Washington location.
- Bleeding Heart Bakery offers gluten free cupcakes, cookies and brownies daily. Plus, you can special order gluten free birthday cakes too!
About Cindy & On The Go Chicago
In addition to being a mom of two toddlers, Cindy McCarthy is an urban explorer of kid-sized Chicago and founder of onthegoChicago.com, a website that highlights the best kid-sized places to go eat, shop, play and learn in Chicago. You can also follow on the go on Twitter and Facebook.
Thanks Mommy’s Opinion for this fantastic review & giveaway! We are so excited to present a SQ1 fan with our Organic Goodies! Make sure you are following us on twitter and you like us on facebook to win!!
“At Square One® we think that every time your child eats it is an opportunity to make a positive impact on his or her growth and development. Square One® offers unblended healthy super foods that do just that. Additionally, our foods are organized into four color coded groups making it easy to know where the vitamins and minerals reside.”
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Square One® Organics friend, and baker Amy Ashcraft is converting a series of SQ1 recipes into delicious gluten-free recipes! What’s up this week? Square One® Organics Chocolate Broccoli Cupcakes with Chocolate Spinach Frosting (Gluten-Free, Dairy-Free, Soy-Free) Check out the recipe below!
Amy has started a brand new gluten-free bakery, Sweet Bea Bakery, creating gluten and dairy free baked goods that are delicious for all ages. All baked goods are made in a completely allergen-free kitchen: no wheat (gluten), dairy and nuts.
Currently items for sale include:
*Sweet breads – banana, pumpkin, gingerbread, cinnamon & sugar, zuchinni
*Cakes and cupcakes
*Cookies Orders can be placed at email@example.com and can be delivered (locally) or shipped!
Chocolate Broccoli Cupcakes
1-2/3 C gluten-free all purpose flour*
¾ tsp xanthan gum
1-1/2 C sugar
1-1/2 tsp baking soda
½ tsp baking powder
¾ tsp salt
¾ C cocoa powder
1/3 C canola oil
½ C rice milk
2 twin-packs Square One® Organics Broccoli, thawed
1-1/2 tsp vanilla
- Preheat oven to 350 C. Line muffin pan with cupcake liners and spray with non-stick cooking spray.
- Mix flour, xanthan gum, sugar, baking soda, baking powder, salt and cocoa powder in large mixing bowl.
- Add oil, milk, broccoli and vanilla. Beat 2 minutes on medium speed, constantly scraping the sides and bottom of mixing bowl.
- Add eggs. Beat an additional 2 minutes on medium speed.
- Spoon into prepared muffin pan, filling 2/3 – ¾ full.
- Bake for 25 minutes, or until inserted toothpick is clean.
- Immediately remove cupcakes from pan. Cool on wire rack. Frost with Chocolate Spinach Frosting or wrap tightly in plastic wrap and foil. Cupcakes will last in refrigerator for up to three days and in freezer for up to two weeks.
Yield: 24 cupcakes
Chocolate Spinach Frosting
3 Tbsp cocoa powder
1 # (4-1/2 C) powdered sugar
½ C + 1 Tbsp Earth balance Soy Free Butter
3 Tbsp rice milk
1 tsp vanilla
2 Tbsp Square One ®Organic Spinach, thawed
- In a large mixing bowl, beat together cocoa, sugar, butter, milk and vanilla, until spreading consistency.
- Add spinach and beat until thoroughly mixed.
Yield: 24 cupcakes
*Gluten-free All purpose flour: Most off-the-shelf mixes will work fine for this recipe. I make my flour by combining 3 C brown rice flour, ½ C potato starch and ½ C tapioca starch.
Thanks to Amy Ashcraft for converting our recipe for Mango Margherita Pizzas into this equally delicious gluten-free recipe! Amy has started a brand new gluten-free bakery, Sweet Bea Bakery, creating gluten and dairy free baked goods that are delicious for all ages.
All baked goods are made in a completely allergen-free kitchen: no wheat (gluten), dairy and nuts.
Currently items for sale include:
*Sweet breads – banana, pumpkin, gingerbread, cinnamon & sugar, zuchinni
*Cakes and cupcakes
Orders can be placed at firstname.lastname@example.org and can be delivered (locally) or shipped!
Mango Pizza Sauce:
2 Square One Organics Mango cups (1 twin pack), thawed in fridge
1 Hunts Tomato Paste is Gluten-Free
1 teaspoon olive oil
1 or 2 (1 oz. each) organic mozzarella string cheese, cut in half crosswise
2 Ener-G makes a gluten-free, dairy-free English muffin. I made my own – at the end of this recipe I’ve included the English muffin recipe I used. I did not toast the muffins before making this – it was not necessary
¼ cup snipped fresh organic basil leaves
¼ cup seeded chopped tomato
Using a 3 ½ to 4-inch shamrock shaped cookie cutter, cut shamrock shape from each muffin half. Arrange on baking sheet. Using the back of a spoon, spread sauce evenly on each muffin half within ¼-inch of the edge.
Top evenly with toppings and cheese. Broil 4-inches from heat for 2 to 4 minutes, or until cheese is melted and lightly browned.
Note: Bread trimmings may be used to make croutons or breadcrumbs.
Children’s Book Pair for this recipe is Stella Luna by Janelle Cannon
Square One Organics CD song pairing for this recipe – Vitamin C and Vitamin A songs!
Gluten-Free, Dairy-Free English Muffins
1-1/2 C Bread Flour Mix (I make my own mix, but you could use a boxed bread flour mix)
1 tsp xanthan gum (If you use a boxed bread flour mix that has xanthan gum in it, omit this step)
½ tsp salt
1 tbsp sugar
1 packet of active dry yeast
¾ C + 1 tbsp water, heated to 110 F
1 tsp canola oil
1. Lightly grease and flour (with rice flour) six English muffin rings and baking sheet. Set rings on baking sheet.
2. Mix all dry ingredients in large bowl. Pour warm water and oil into bowl; mix until just blended. Scrape bowl and beaters and then beat at high speed for two minutes.
3. Spoon dough into rings and spread out. Cover with light cloth and let rise in a warm place for about 20 minutes. Muffins should double in height.
4. Place rack in center of oven. Preheat oven to 375 F.
5. Bake muffins for 15 minutes. Muffins should be very light in color and cooked through. Remove from rings and cool on rack for 15 minutes. Open each muffin by piercing it with a fork around the edge.
6. Store muffins in refrigerator (tightly wrapped in plastic wrap and foil) for three days or in freezer for three weeks.