Christie Bessinger

My 14 tips for a HEALTHY 2014!

January 2nd, 2014 by Christie Bessinger


Can you believe 2014 is already upon us?! It's crazy how fast time flies.
Each year since going gluten-free I've learned more and more about how to live a healthier life...and I wanted to share what I've learned this year with you! Here are my 14 tips for your healthiest year yet:
 
happy new year gluten free
 
 
1. Eat RAW veggies - EVERY DAY!
gluten free veggies
Raw vegetables are full of digestive enzymes, nutrients, and fiber our body needs to function at it's best. Eat them daily and you'll definitely reap the benefits. 
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Vegan Eggnog Coffee Creamer + Light Dairy-free Eggnog #vegan #paleo #christmas

Two Eggnog recipes. The first, a Vegan Eggnog Coffee (or tea) Creamer that will transform a boring cup of coffee into a healthy eggnog latte. The second, a Light, Dairy-free Eggnog recipe made with dairy-free milk, ground spices and a touch of coconut sugar.

If you really knew me you’d know…

I brew a pot of tea every morning before I do anything else.

I am obsessed with Christmas music. It blasts from every area of my home, car and iPod from November 1 to

10 Tips to be a Smarter Gluten-Free Cook

December 18th, 2013 by Jennifer Fugo

jen_fugosmallEver get tired of cooking? Or maybe you live alone and don’t enjoy cooking for one?

One of the best lessons I’ve learned while being gluten-free is that in order to eat the best you possibly can, you’ve got to cook it yourself. You know that gluten-free doesn’t necessarily mean healthy, so you can’t count on just purchasing products to meet the nutritional needs of your body. But I think you already know that, right? (If you don’t, consider one of these options for learning more about being gluten-free AND healthy!)

Though you know you need to cook, I’ve heard the full spectrum of why people get into a rut and feel like they just can’t make cooking a priority. Whether you

Gluten-Free Holiday Survival Guide

December 17th, 2013 by CC Bonaduce

Healthy-Holiday-Survival-Guide

Despite the snow covered trees, glittering lights, smoke from the chimneys and the overall sense of Holiday spirit that store fronts and houses display, for people living gluten-free there is usually a little bit of gluten-free gloom that hangs over the Holiday season. Don’t get me wrong, we are far from gluten-free grinches, but we cannot deny the nagging sense of anxiety that takes over when considering all of the ways that gluten can complicate even the simplest of Holiday celebrations. Your work may host a Holiday party, you may be staying with extended family members during the Holiday season, there may be a slew of dinner party invitations in your inboxes (or mailboxes if you are classic like that). Don’t let the Holidays overwhelm you! This Gluten-Free Holiday Survival Guide should help make the Holiday season gluten-free and stress-free.

Coconut Almond Cups {37 Cooks & Tropical Traditions}

December 12th, 2013 by Jenny Manseau

photo 2(3)

First I would like to apologize for being MIA the last month or so. A lot has been going on with the move, no working stove, and no internet for a while…but all is fixed. I am working on getting settled (still), and trying to organize life before school begins. Now on to the good stuff…

37 Cooks is at it again with another challenge. This challenge is with a company that I happen to love very much, Tropical Traditions. I love their coconut flour and oil very much and use it often, but sadly not often enough. I am working on trying to incorporate more of these great products into my CCGF recipes. Tropical Traditions products are all organic and Non-GMO! You can read more about Tropical Traditions and all of their great products on their website.

I was so torn on which item to choose for this challenge. We were given the option between:

canyon bakehouse gluten freeCanyon Bakehouse has entered into a partnership with Target retail stores to carry its gluten-free bread on bakery shelves at more than 750 locations across the country. Four loaf varieties of their bread, 7-Grain, Mountain White, Deli Rye, and Cinnamon Raisin, will be offered for $5.49 per loaf. Made with 100 percent whole grains and only clean ingredients, Canyon Bakehouse breads are made artisan-style, providing healthy gluten-free options the whole family can enjoy.

Christi and Josh Skow, and co-owner Ed Miknevicius, opened Canyon Bakehouse in November 2009 to make gluten-free breads for the Rocky Mountain Region of Whole Foods. Since then, their products are carried in more than 4,000 stores across the nation, including additional

Teri Gruss, MS

Great Gift Ideas for Gluten-Free Cooks

December 9th, 2013 by Teri Gruss, MS

Christmas Gift Ideas for Gluten-Free Cooks

Christmas Gift Ideas for Gluten-Free Cooks

Here are 21 gift ideas for gluten-free cooks including useful and unusual kitchen gadgets, fun gifts for gluten-free kids in the kitchen, high-quality gluten-free ingredients and new gluten-free cookbooks for the cookbook addicts on your list. And all gift ideas cost less than $20!

Kitchen Gadgets for Gluten-Free Cooks

1. Nylon Spreader Spatula Set from King Arthur I use my nylon spatulas every day. This versatile, inexpensive spatula set is perfect for shaping gluten-free bread batter into smooth loaves. New Gluten-Free Sandwich Bread Recipe

2. High Quality Pizza Pan for Gluten-Free Pizzas Make thin and crispy pizza with this heavy duty pizza pan. Recipe for Gluten-Free Pepperoni Pizza

3. Holiday Pancake Molds Gluten-free kids love eating reindeer, snowman and elf shaped pancakes during the holidays. Recipe for Gluten-Free Pumpkin Pancakes

4. Mini Pocket Pie Molds Be sure to watch the video at the Williams-Sonoma link. These little pocket pies

The Truth About Soy for a Gluten-Free Diet

September 18th, 2013 by Jennifer Fugo

Is soyglutenfreesafesoy safe and healthy if you're gluten-free? Do you consider soy milk to be healthier than regular milk? Do you worry about GMO soy? Or perhaps you're concerned about rumors of soy being dangerous and disruptive to your hormones?

These are all great questions I find myself answering often. Though I don't believe the story on soy is quite as cut and dry as some out there (like those in the Paleo world), I firmly feel that those of us who are gluten-free for whatever the reason —be it celiac disease, gluten sensitivity, gluten intolerance, thyroid issues or autoimmune problems— have tremendous reason to be wary and skeptical of the notion that soy is a safe alternative to

processed-vs-whole-nutrition-380x252Media "health experts" consistently stress the dangers of following a gluten-free diet if you are not medically diagnosed with celiac disease or gluten sensitivity. They ominously describe the "high sugar content" and "lack of vitamin and mineral fortification" of many gluten-free foods.

Besides ignoring the millions and millions of people in SouthEast Asia who live their entire lives gluten-free because wheat, barley, rye or oats are not part of their traditional diet, the reporters ignore unprocessed staples of the gluten-free diet: meats, dairy, vegetables, fruits, nuts, non-gluten grains like rice, beans, eggs and seafood. Unprocessed. You know, those foods that do not have to be fortified with synthetic supplements because they NATURALLY contain vitamins and minerals.

Without fail, the foods the medical contributors describe are processed  gluten-free foods.

Why??

Well, the ABC producer who once interviewed me admitted she had tried every diet to lose weight and knew absolutely nothing about nutrition. She mentioned the sweet potato diet worked best for her...although her skin turned orange.

Sigh. From my experience, here is how news reporting seems to work in TV news land.

Producers, under huge pressure to find something sensational every day, do the interviews and write the stories. They are not necessarily experts in the subject matter. The producer who interviewed me was off to cover a new type of car squeegee after my interview.

Medical contributors, grave looking urologists (urinary tract expert), dapper cardiologists (heart expert) or pretty nurses, then read the stories off a teleprompter, provide a few comments and frown or nod wisely at the appropriate times.

So why do they portray the gluten-free diet as if it contained virtually only processed foods?

Maybe the producers do not have time to research the truth. Maybe they focus on the sensational parts of stories instead of covering topics objectively. Maybe they think the entire United States population gorges itself on Hamburger Helper, Mac and Cheese, Oreos and Big Macs and therefore all the people who are gluten-free must slurp down their gluten-free substitutes.

Do they? Do gluten-free people only eat processed gluten-free foods?

My foods are almost all unprocessed. I buy the ingredients and I process them myself. I want to know what I eat and frankly the food I make tastes GOOD.

But that is just me. What do other people eat?

Unfortunately, I meet non-gluten-free people who think only foods that have a "gluten-free" label on the box are gluten-free. Misinformed by the media, they have no idea what gluten-free means. Their eyes widen when I tell them I eat steak, potatoes, apples, eggs, PF Changs Lettuce Wraps, Bonefish Lily's Chicken, brownies, margaritas and a whole lot of other foods they recognize.

I wanted to find out what Gluten Free Works visitors eat so I asked our Facebook friends whether they eat unprocessed or processed foods.

Their answers did not surprise me, but will probably shock the news producers and their frowning, nodding medical experts who are supposed to be covering the gluten-free diet.

John Libonati

Today is National Celiac Awareness Day!

September 13th, 2013 by John Libonati

Dr. Samuel Gee Celiac Disease

Celiac awareness month is observed in either October or May in the United States, depending on which celiac disease organization you talk with, but there is only one National Celiac Awareness Day!