Today’s deal offers you a delicious and nutritious spin on the traditional chip that’s just too good to pass up: pay just $24 for $48 worth of Whale Tail’s ultra healthy and delicious Chia-infused blue corn “Torchia” chips!
That’s 12 LARGE 9 oz. bags – an ENTIRE case – for 50% off!
Blue Corn Chia is the best healthy snack for a gluten-free casein-free diet. The beauty of blue corn is the amount of antioxidants it contains. The Anthocyanin in the chips help with anti inflammatory and connective tissue (more…)
Continuing with part three of my favorite gluten-free products from Expo West, here are my picks for: cheese, granola and snacks. There were many contenders in these categories, so I limited my list to the top contenders. All of these products should start arriving on store shelves over the next couple of months.
Daiya Foods – launched their wedges in three flavors: jack, cheddar, and jalapeno garlic havarti. If you are looking for a plant-based ‘cheese’ that is free of dairy and soy then you have come to the right place. Daiya already makes shredded cheese that is great to bake with, but isn’t meant for eating out of the package. These wedge cheeses can be sliced and eaten right out of the package. They are much softer than I had anticipated, so I could easily press it down with my finger. The cheese is creamy and would be great to spread on crackers, or to use as spread on sandwiches. I really liked the spicy kick of the Havarti, the Cheddar had great flavor, and the Jack was just OK. (more…)
I’m the kind of person who usually wants something sweet after dinner, and chocolate should be involved somehow. When I don’t have a healthier alternative, I eat junk. I decided to stop buying junk earlier this year, so I make this recipe all the time.
While eating these cookies, I get ideas. Such as, what would they be like as a crust? Could I make them bigger and really thin, then shape/roll them like brandy snaps? How would they do sandwiched together with chocolate ganache or some other kind of filling? And so on.
Instead of just making more chocolate chip cookies, yesterday I decided to see if I could bake the dough as one big rectangle and make bar cookies out of it. (more…)
Gluten-free products dominated the new products category at Expo West this year, which saw record attendance in both the number of attendees and exhibiting vendors. Here is my second installment of my favorite picks for gluten-free candy, cookies, and mixes.
Justin’s – has turned their line of squeezable peanut/nut butters into three candy bars: Milk Chocolate Peanut, Dark Chocolate Peanut, and Milk Chocolate Almond. They taste like a healthy version of a snickers made with quality ingredients and packed with protein. (more…)
This gluten-free pizza crust recipe can be rolled out, just like traditional wheat dough. You can make a thin crusted New York style pizza or thick crusted Chicago style, you decide. Then load it with your favorite toppings.
This was my second time attending Expo West and this time I attended as a member of the press for Examiner.com. I have been writing for Examiner.com as their Atlanta Gluten-free Examiner since 2009, so it was very exciting to receive press credentials and attend.
Attending as a member of the press means I had access to the press room to review materials, I was able to talk with the public relations specialist for companies and I got to chat with other journalist to see what they thought of the show. Overwhelmingly they all commented on the increased number of gluten-free products at this year’s event.
Last year I was completely overwhelmed by the experience, so this year I was more prepared. I spent the majority of my time in Room E, which housed those vendors with new products. The room was full of gluten-free products and after four hours of combing the room I still had not seen all of them. The best part was a large percentage of the new gluten-free products had (more…)
For me, being happily gluten-free means eating many different kinds of foods—from meats to nuts—rather than just trying to replace bread products. This approach has sent me into the world of legumes, and I eat lots of beans. As a result, I’ve become more interested in the nutritional value of beans. More specifically, I began to wonder why beans are considered an “incomplete” protein.
I don’t know about you, but I’ve never really understood the term: incomplete protein. I know we have to “complete” the protein with other food, but what does that mean, and how are we supposed to do it?
Clearly, it was time to do some research, and here is what I learned. (more…)
Registration starts at $15 per person and includes admission to all of the events. Topics for the day cover nutrition and health, lifestyle, cooking and exercise. Cholesterol and bone density can be checked and (more…)
The first ever Gluten-Free for Life Expo will be held in St Petersburg on March 24, 2012 from 11:am to 4:pm at The Coliseum, 535 Forth Avenue N. The Gluten Intolerance Support Group of Largo presents this one-of-a-kind expo to provide information on the Gluten-Free lifestyle. The group’s goal is to increase awareness of Celiac Disease and Gluten–Intolerance and provide education and resources for the Gluten-Free Community.
Cleo Libonati explains the connection between gluten, nutritional deficiencies and health
Cleo Libonati, RN, BSN will be presenting “Identifying and Correcting Nutritional Deficiencies in Celiac Disease.” While many people recognize the need to remove gluten from the diet, the other side of getting well – how to identify and correct nutritional deficiencies – is less understood by patients and professionals alike. Cleo has spoken to medical schools, nurse practitioner associations, dietetic associations and gluten free support groups across the country where her presentation consistently receives rave (more…)
When I became a gluten-sensitive newbie a year ago, I couldn’t figure out what I’d eat on a day-by-day basis.
This hadn’t been a problem when I became lactose-intolerant because so many alternatives to cow’s milk products were in the grocery stores. Nor had it been a diet problem because my program (Weight Watchers) was not restrictive in choice, just in portion size.
But gluten-sensitivity (and also a problem with oats, alas) threw me into a complete tizzy. So many of my favorite foods were out the window. What was I going to eat at breakfast? For lunch? What about when I just wanted to grab a snack? (more…)