Life, Gluten Free

Saving Money?

We do everything we can to cut corners and reduce our spending. It's not only about the environment, but it's about not continuing to go into debt.  

What do you do to save money? The natural grocers that we shop at has new sales every month, and when we see items that we use a lot (like organic olive oil), we try to buy several.

We happen to live less than a mile from Vitamin Cottage, and we walk there as much as possible. Just last week, we took a walk with Sophie's wagon to refill our jugs of water and buy a few things. I know that refilling plastic bottles has a few negatives (like potential plastic leaching after long-term use), but it's what we can do right now. We are trying to figure out what type of filtration system we could use that really filters.

During times like these, it can be easy for people to fall victim to depression and other emotional problems. The best thing to do is be positive. Don't be afraid to make positive affirmations, but don't give up if you don't see any drastic changes right away. It takes time, and you really have to believe what you are saying.

I recommend the book You Can Heal Your Life by Louise L. Hay. She also has a dvd based on the book.

Be positive! :)

-heather

Tortilla Lasagna

Tortilla Lasagna
NO: gluten, dairy, eggs, soy, nuts

Ingredients:

3 brown-rice tortillas (by Food For Life)

Pasta sauce (we used our own homemade)

Half a package of organic frozen vegetables (5oz)

Olives

Tempeh

Organic Earth Balance (or your choice of butter or butter substitute)

Preparation:

Slice tempeh and boil for 15-20 minutes.

Lay one tortilla down in the bottom of an 8x8 pan. 

Add to that layer some of the pasta sauce, olives, tempeh and 1 tablespoon of earth balance.

Place the second tortilla on top of that layer.

Add pasta sauce, vegetables, olives, tempeh and another 1 tablespoon of earth balance.

Lightly spread some earth balance onto the third tortilla and place it on top of the previous layer.

Bake at 350 degrees for 15 - 20 minutes, until the top tortilla begins to turn golden brown around the edges. 

Be sure to not let it burn or get too crispy.

You can vary this recipe by leaving the tempeh out or replacing it with another protein source. And if you eat cheese, you can of course add that on too.

It is really good, and the middle tortilla is just like a lasagana noodle after it bakes. My husband made this, and I asked him if he was trying to "fatten me up" by adding all that earth balance :) 

It will look like this, before you add the third tortilla to the top:

enjoy!

-heather

A little love for mommy

While I was eating, my husband was helping Sophie with some crafts. I looked over and saw what they were doing and I asked Sophie who she was making that for. I think she thought I was asking what she was making because she said "a flower," unless of course she really meant she was making it for a flower ;)

I looked away and then I noticed that my husband was whispering to Sophie, and I asked again "oh, who is that for?"

Sophie: "a momma"
Me: "oh thank you! it's beautiful"

She puts an "a" on a lot of things: "A momma," "A cow," etc...

She also loves to put glue on the entire paper, and not just on what she's glueing. But hey, it's art!

The glue we use is called EcoGlue and it happens to be the only glue she can use. I have a glue stick that is for photos, and when only a smidgen got on Sophie's hand, she broke out in hives within seconds. Doesn't that tell you something? not exactly non-toxic!

-heather

Greek Salad

All I knew was that I love greek salad, and the last time I had one was too long ago. I decided to do some research on Google to see what constituted greek salad dressing, and I found Karina's Kitchen. She has a post featuring greek salad: Three Ways to Dress a Naked Salad. And although I changed it a bit, I wanted to give credit where credit is due! One ingredient that her recipe calls for is garlic, and since my daughter is allergic, we don't use it anymore. 

And because I do so love greek salad, I made a double batch of the dressing because it stores nicely (preferably on the counter, as the oil will solidify in the refrigerator). It only lasted a few days though, because we had greek salad every chance we got :)

Greek Salad Dressing

NO: gluten, dairy, eggs, nuts

Ingredients:

8 tablespoons extra virgin olive oil

4 tablespoons fresh lemon juice

4 tablespoons golden balsamic vinegar

1-2 teaspoons lemon zest

2 tablespoons dried oregano

1 teaspoon agave nectar

Dash of salt

Preparation:

Add ingredients to a glass jar (that has a lid, for storage) and whisk until all ingredients are mixed in and the oil is mixed well. Taste test and add more salt or oregano if needed.

It is best to let the dressing set for a few hours before use.

I like to roughly chop the lettuce and add it to a glass bowl. Mix in chopped tomatoes, cucumbers and olives of your choice. I was fortunate enough to receive a nice container of olives from the Whole Foods olive bar, and I used those. You can also add onions - particularly red onions - but my husband eschews raw onions, so there you go :)

-heather

A Valentine's Dinner

Back when we were in college, my husband and I used to go to a restaurant that served greek food. What was it called? The Pita Pit... something like that. It was in Arizona. I always ordered the greek salad (no feta) and we always shared some dolmas. I was definitely missing the greek salads that I used to get, so I decided to make a large one for Valentine's Day.

I made:

Greek Salad (with tomato, cucumber and lovely olives)

Spinach Artichoke Dip (dairy-free)

Penne (rice) Pasta with Basil Pesto (nut-free)

Check back later for the recipes. I probably won't be posting the Basil Pesto, at least not yet. I need to perfect it some more. It was pretty good, but not quite like pesto made with pine nuts.

Sorry for the sneak peek, I don't have time to post the recipes right now. :)

-heather

Power Struggles

I am reading a book about how to be your child's emotion coach and avoid power struggles. Mary Sheedy Kurcinka is the author of Kids, Parents and Power Struggles. 

An excerpt from the book:

"Recognizing those emotions is the key to stopping power struggles before they even start. Responding to those emotions builds the relationship that makes your child want to work with you."

She also wrote Raising Your Spirited Child, which is next on my list to read.

There is definitely a current power struggle going on between us right now and I am trying to figure out the emotion behind it. It started suddenly and I hoping it will be short-lived. Here is an example, I am getting ready to change her diaper and she says "no! daddy! change it!" This means, she doesn't want me to change her diaper, she wants her dad to. She'll also ask for grandma, if she is around. This will also happen if my husband is the one being the "monster," so it seems, and then I am called in.

It also happens (sometimes) when me or my husband try to get her dressed or undressed. And it's not like we do it forcefully. We always talk about what we're doing, and why. For instance, I'll say that we are getting dressed because we are going out (to the park, to the library, or wherever).

So why is she doing it.... It can be very exasperating. I don't know if it is just her exerting her independence and showing that she has her own preference. Even still, there is some emotion behind it. I am going to be applying some of the concepts that I have learned so far in the book Kids, Parents and Power Struggles and will update then.

-heather

Adopt a Gluten-Free Blogger: Jeera Aloo

I adopted Sea at the Book of Yum and made her Jeera Aloo Potato with Cumin dish. Actually, I've made this dish several times since then! 

I made the Jeera Aloo basically as the recipe stated. I did not, however, use peanut oil due to my daughter's severe nut allergies. I served the dish along side a salad. Another recipe on her blog that is on my list to try soon is her Thai Coconut Chickpea recipe.

One of the reason's that I chose the Jeera Aloo is that I love indian food and this recipe did not call for chili peppers, of which I am allergic to. My husband - and our guests - loved the dish and I was of course, poked and prodded to make it again :) and again. Although, not very much prodding was necessary, because I couldn't get enough of the dish myself. I was raised on indian food, burritos (sadly, not gluten free) and thai food. My dad always made lovely, succulent indian dishes. Most, if not all, were laden with chili peppers. So when I found out that I was allergic to them, I thought that my days of indian food and thai food were pretty much over. But because there are so many wonderful spices to choose from, you can make indian and thai dishes without chili peppers! Thanks to Sea for reminding me of that.

And now, a little about the blogger behind Book of Yum!

Sea has been gluten free since the age of three! Her husband also contributes to the blog, and you will also see photos of their two lovely cats. On her blog, you will find a variety of dishes that focus on different dietary needs (vegan, low-sugar, dairy-free, to name a few).

She also shares information on restaurants that offer gluten free menu options. Be sure to visit Book of Yum if you haven't already!

-heather

Happy Valentine's Day!

My husband brought those flowers home to me last night. They are, to say the least, extremely beautiful. That particular hue of pink is really quite amazing. I am thoroughly enjoying them. 

And then, this morning, there was a knock on the door. 

Flower delivery! I received a glass (pink, no less) vase of daisies and red roses. Needless to say, I am feeling very loved, spoiled..... and somewhat unworthy :) 

But today, I encourage everyone to try and appreciate themselves. I have always been very modest, and it has been said that modesty is a virtue. Is it really though? Of course, no one wants to be around someone who is arrogant and egotistical. But, learning to appreciate yourself.. is an entirely different matter. 

I stay at home with my daughter, and that is a hard job. I, unfortunately, do not sit around all day watching tv and eating chocolate. No, being a stay at home mom is a true blessing and at the same time, a challenge. So why shouldn't I appreciate myself? quite right! It's a hard thing to do, something that we should be taught at a young age. That is something that I am striving to instill in my daughter, that she is amazing and she should appreciate herself for who she is. 

I hope everyone has a wonderful Valentine's Day. Remember, take time to love yourself too :)

 -heather

The Right Sweetener For You?

We all have a sweet tooth, even those that claim not to. Natural sweeteners are sweeping the nation, so to speak, but where does that leave you? Are you unsure of which one to pick? 

I've done the research for you and compiled a list of the natural sweeteners to stock your cupboards with and the not-so natural ones to say "no thank you" too!

Rating system: 1-5 Stars, 1 being poorest and 5 being the best.

Molasses

What is it?

One of my favorite sweeteners, molasses is the by-product of processing sugar beet or sugar cane into sugar. Blackstrap molasses is a source of calcium, magnesium, potassium and iron. One tablespoon provides up to 20 perfect of the daily value of each of those minerals. It is a great nutritional supplement, and adds a unique flavor to cooking and baking. Great in a homemade barbecue sauce :)

How does it taste?
Rich and very sweet. Molasses has a unique taste with a hint of bitterness (the good kind!).

Rating:
4 stars. Molasses is great but overpowering, it is best used in certain recipes.

Agave Nectar

What is it?

The agave sweetener comes from the agave cactus. Is it really natural? Well, sort of. Some may argue that agave is really over processed and as a result, not that healthy. You see, they extract the juice from the core of the agave cactus. The juice is then filtered and heated to hydrolyze the carbohydrates into sugars. The filtered, hydrolyzed juice is concentrated to a syrup-like liquid. It is thinner than honey. The color ranges from light to dark. The lighter the syrup, the more it has been processed. The syrup naturally contains Iron, Calcium, Potassium and Magnesium. These minerals contribute to the dark coloring of the syrup. But, the more processed it is, the less minerals the syrup contains and the lighter the color will be. Also notable, is that agave syrup is a good choice for some because of its low glycemic index.

How does it taste?

Pretty sweet, almost too sweet. Agave is considered to be around 25% sweeter than actual sugar. I find that it is best used in baked recipes to replace sugar, but don't overdo. It can also be used in making salad dressings for a slightly sweet tone.

Rating:

3 stars. Be sure to go for the darker colored agave syrups, as they contain more minerals and aren't processed as much.

Honey:
What is it?
Ah, honey. My favorite! Honey is produced by honey bees and derived from the nectar of flowers. The brand of my liking is Raw Apitherapy Honey by Honey Gardens. This honey is completely raw: unheated and unfiltered. From the web site; "The honey is liquid when it comes out of the honeycomb in the summer and crystallizes into a creamy, spreadable texture in the fall."  The color varies depending on which flowers the bees have been pollinating. Sometimes the honey is almost a white, milky color and at other times it is more yellow and sometimes almost orange. Honey is truly the nectar of life, and when the company practices responsible beekeeping, the benefit is to both us and the bees. When purchasing raw honey, please note that companies can and do label the honey raw but still filter it once and heat it to no more than 118 degrees fahrenheit. Honey Gardens honey is not filtered and not heated, at all. You can find it at some Whole Foods Markets.

How does it taste?
Honey varies in taste depending on what the bees have been pollinating. There is orange blossom honey, which has a slight citrus spark. Raw honey tastes very sweet with a hint of earthyness. It's not very noticable, but it's there. It's the taste of all the hard work the bees put into making the honey, and all the unique and distinct flavors of different pollens.

Rating: 5 stars. Honey is a great choice, but be sure to buy raw honey, because it has a high antioxidant level and contains beneficial enzymes. 

Stevia:

What is it?

Stevia Rebaudiana is an herb. It has been used for over 400 years without ill effect. It also happens to be safe for diabetics because it has no effect on glucose levels. Stevia is naturally sweet and naturally sugar free. Nothing is removed, tweaked, or added, as with artificial sweeteners on the market. Click here to learn how to start growing your own stevia patch!

How does it taste?

Sweet, potent and strong. To truly appreciate stevia, I recommend trying a leaf directly from a stevia plant. It is wonderfully sweet and natural! Stevia has been thought by some to be bitter. This is mostly because some brands of stevia were - and are - somewhat bitter. I highly recommend SteviaClear Liquid by SweetLeaf. They even offer a Stevia Concentrate Liquid, which is even less processed and even more potent. They also offer natural flavors such as Rootbeer, Grape, Vanilla Cream, Chocolate Raspberry and Apricot.

Rating: 5 stars. Give Stevia a chance!

The spin on Splenda:

My opinion is that Splenda is far from natural. Some researches say that Splenda has more in common with pesticides than anything else. That's beause the bonds holding the carbon and chlorine atoms together in Splenda are more characteristic ofa chlorocarbon than a salt - and most pesticides are chlorocarbons. I believe that it's safe to say it is better to steer clear of ingesting chlorine.

But the FDA.... also approved sweeteners in the past, such as NutraSweet, which have proven to be dangerously unsafe. The FDA also has no definition for "natural." Splenda is synthetic, but it is up to you whether or not you want to ingest it. It is true that the Splenda molecule is compromised of sucrose, but three of the hydroxyl groups in the molecule have been replaced by three chlorine atoms.

The nitty gritty.. You can easily replace Splenda with Stevia if you want to remain sugar-free.

In summation..

I believe it is best to rotate sweeteners. Use a variety: raw honey, agave nectar, molasses and stevia. Of course, there are a few sweeteners that I left out. But I wanted to focus more on the most natural sweeteners, the less processed ones.

-heather

Sources:

Agave: http://en.wikipedia.org/wiki/Agave_syrup

Molasses: http://en.wikipedia.org/wiki/Molasses

Splenda: http://www.womentowomen.com/nutritionandweightloss/splenda.aspx

Sunflower Seed Milk

Sunflower Seed Milk

NO: gluten, dairy, nuts, eggs

Ingredients:

1 cup soaked sunflower seeds

2-3 tablespoons raw honey

1/4 teaspoon vanilla extract 

water

Preparation:

Soak 1 cup of raw sunflower seeds overnight.

Rinse sunflower seeds and add to Vitamix or other high-powered blender.

Fill blender container with water approximately 1/2 full.

Add raw honey and vanilla extract.

Blend until contents are liquified.

Since I didn't measure the water and every blender is different, you may have to add more depending on your blender.

The Vitamix does a very good job of liquifying the ingredients, so there is hardly any pulp.

You can strain the pulp if you wish, but I don't.

Sunflower seeds contain linoleic acid, an essential fatty acid. The seeds are also good sources of dietary fiber, protein, vitamin E, B Vitamins, and minerals such as potassium, magnesium, iron, calcium and zinc. If that isn't enough, they are also rich in cholesterol-lowering phyotosterols (phytochemicals naturally occuring in plants).

The best way to eat sunflower seeds is raw, not roasted. Raw sunflower seeds have not been heated or treated with salt. You can find raw hulled sunflower seeds at your local natural foods market.

Absolutely great as a drink by itself, added to cereal or smoothies, or simply topped with spices (cinammon, cardamom and nutmeg) and devoured along with some pumpkin spice bread. 

How much protein? 

Sunflower seeds contain 8grams of protein per 1/4 cup.

A great addition to anyone's diet!

How else can I use it? 

Sunflower seed milk can also be used in recipes that otherwise call for dairy or soy milk. We even used it to make potatoes au gratin!

-heather