DON’T FREAK OUT. I have to admit I did a little bit before making this, but it turned out that I had no reason to. This raw vegan gluten-free chocolate pudding is smooth, creamy, chocolate-y, and HEALTHY. I mean super healthy. Avocados are a good source of fiber, potassium, and vitamins C,K, folate, and B6, not to mention full of heart-healthy unsaturated fat. Yes, the ingredient list of this recipe is a little unconventional, but I promise, the flavors all blend together to create a seamless chocolate pudding that takes about 5 minutes flat to make. Top it off with your favorite gluten-free granola, and you’ve got yourself a satisfying, vegan dessert. And it’s really yummy cold.
What a great idea for a naturally gluten-free but decadent winter meal. It’s easy AND the dish-washing is easy since you can just toss the dish (i.e. the outside of the squash). I love working with spaghetti squash and still feel like it’s magic every time those strands of pasta-like squash start coming apart just at a gentle tug of a fork. A diabetic and gluten-free foodie’s dream come true!
Welcome to our new site! Lea and I are so excited to share with you our resources for delicious, healthy, mindful, ‘free-from’ living! We’ll be share tips on how to eat for your ‘free-from’ diet, how to eat the most nutritious food, how to take care of your body and mind, product reviews, and more. If you’d like to ask Lea your personal (anonymous) nutrition question, you can email her at firstname.lastname@example.org and she’ll answer it in her “Dear Lea” column. You can also sign up here to be emailed our latest posts once a week.
Have an idea or topics you’re dying to learn more about? Leave us a comment below and as we build out the site and grow we’ll keep your suggestions in mind! We can’t wait to hear what you want to see more (or less) of!
Thanks for your awesomeness and we look forward to hearing from you!
Jennifer & Lea
The FDA’s new rules governing the labeling of gluten-free foods and beverages was announced on August 2, 2013 and become fully effective tomorrow, August 5, 2014. According to the rule, when a manufacturer chooses to put “gluten-free” on food packaging, the item must comply with the new FDA definition of the term – less than 20 parts per million (ppm) of gluten. The purpose of the rule, according to the FDA, is to help consumers, especially those living with celiac disease, be confident that items labeled “gluten-free” meet a defined standard for gluten content. You can read more detail from the FDA here.
Since the new rules were published, there have been some questions about how exactly they will work and how they will affect gluten-free consumers, both celiac and those with gluten sensitivity. Below are 11 useful tips to help you navigate what it all means.
If you’re on a gluten-free or low carb diet and you’ve never had kelp noodles, get yourself to a Whole Foods or natural foods store and buy some NOW. These noodles can be eaten raw (for a crunchier texture) or you can cook them with your favorite sauce for a smoother, softer texture. They have zero fat and zero net carbs (1g total carbs – 1g dietary fiber), plus they have a ton of minerals including iodine, salt, iron, potassium, phosphorus and calcium. Kelp (i.e. seaweed) is known to help with thyroid gland regulation and therefore metabolism and energy levels. They are also known to have anti-inflammatory and cancer prevention qualities.
Kelp has been a mainstay on Asian plates for a while, but is now becoming more and more popular in the west given its nutritional qualities. They type that I used for these noodles has no flavor on its own so it assumes the flavor of whatever sauce you pair with it. Not bad for a naturally gluten-free pasta replacement!
The “cold” weather in LA (yes 50 degrees is considered cold here!) has prompted me to embark on a new spate of baking, and even though Thanksgiving is over, I still can’t let go of pumpkin-flavored sweets (she writes as she sips her decaf Pumpkin Spice Soy Latte). I still really have until Christmas until the pumpkin theme is completely out of style, right?
Attending a Thanksgiving dinner and worried about how to stick to your gluten-free diet? Just found out that one of your guests is gluten-free but already have your menu set? Here are some last minute tips and recipes to help you enjoy your turkey day!
Looking for a quick, tummy-warming recipe for the weekend? Try this hearty and seasonal pumpkin chili, courtesy of Go Dairy Free. Naturally gluten-free, dairy-free, soy-free, and nut-free, it can also be made vegan by replacing the ground turkey with black beans or your favorite root vegetable. We love recipes that are easy, healthy, and hearty!
This is a delicious, RICH, chocolate-y cake invented in Vienna by a 16-year old! In 1832, Prince Wenzel von Metternich charged his personal chef with creating a special dessert for several important guests. The head chef, having taken ill, let the task fall to his sixteen-year-old apprentice, Franz Sacher, then in his second year of training in Metternich’s kitchen. While the guests enjoyed the cake, it didn’t become an Austrian delicacy until Sacher’s son, Eduard, refined the recipe and started serving it at the Hotel Sacher, which he founded in 1876.
It’s Fall and that means it’s pumpkin season! I love pumpkin season, mainly because I love pumpkin-flavored sweets, but also because it conjures up images of golden leaves falling from trees, and cheesy as this may sound, because Fall is when you can start feel the vibration of the holiday season in the air. Things are changing in the Fall – kids are going back to school, colleagues are rejuvenating after summer vacations, and people are getting ready for colder weather and big family/friend get-togethers. I’ve already broken out the hot cocoa and pumpkin-flavored coffee, and now it’s time for Fall recipes!