Eat Wheat-Free, Dairy-Free, & Low Sugar

Chips for Dessert? Try Cinnamon Food Should Tast Good Chips

2009-11-04T21:38:00.000-08:00

After a month traveling to Spain, France and good ole Portland, Ore., I returned exhausted and without much food to eat. And that's when I decided to open a bag of Food Should Be Good chips - for dinner. These chips are so good, I'm blogging about them, rather than unpacking.

My favorite (I was hungry, okay?!): Cinnamon. They have the most divine salty sweet combo - without the guilt. There's zero GMO's or preservatives and they're 100% gluten/dairy-free. Oh, and the chocolate flavor isn't too bad either. This company is genius - who would have thought to combine my two favorite guilty pleasures into one item: chocolate and chips?? YUM.

Up the yum-factor by dipping the dessert chips in nut butter - I recommend Trader Joe's Sunflower Seed butter - for an even more decadent dessert. You can also check out their Sweet Potato and Lime flavors; two of my additional non-dessert fave's.

Okay, now back to the unpacking.

But, first I'll have another chip...

Happy Eating!
Heather :)

Gluten-Free, Dairy-Free and Low Sugar Chocolate Chip Cookies

2009-09-20T18:09:00.000-07:00

LOVE this new chocolate chip cookie recipe!
There are no refined sugars - so enjoy. The cookies are delightful. If I do say so myself. :)

1 c agave nectar
1/2 c Smart Balance Light, melted
2 organic eggs
1 t vanilla extract
2.5 gluten-free flour (I love Bob's Red Mill)
1/4 t xantham gum
1 t baking soda
1/2 t Himalayan pink sea salt
2 c dark chocolate chips

Preheat oven to 325. Cream agave and butter. Beat in eggs (one egg at a time) and vanilla extract. Stir in flour, xantham gum, baking soda and sea salt until well blended. Fold in dark chocolate chips. Bake 10-12 minutes until golden brown.

Eating Wheat/Dairy-Free and Low Sugar in San Francisco

2009-09-16T17:37:00.001-07:00

Going on vacation is always an adventure when eating wheat/dairy-free and low sugar. Sometimes it goes great and I get to eat lots of yummy new foods and sometimes, I don't eat much more than salads. It just depends.

This time around, staying/spending time with folks who don't eat as I do (which is always the case) meant going to restaurants I wouldn't normally choose and finding clever ways to maintain my diet.

San Francisco was a bit of a surprise for me. I figured that such a healthy, vibrant city would have tons of healthy eating options - but unfortunately, that wasn't always the case. Asian food made life easier and I did get to go to the infamous Cafe Gratitude in Berkley, where I received the affirmation that I am, in fact, abundant. :)

Check out where/how to eat wheat/dairy-free in San Francisco:

Americano at the Hotel Vitale - Hot scene, horrible menu options. Keep it simple and go with:
Star Route Farms baby greens salad with balsamic vinaigrette and feta cheese (ask them to remove the feta)

The Slanted Door - Great lunch spot: Lemongrass Tofu with Steamed Broccoli

Thai to Go - Awesome lunch locale: Tofu and veggie stir-fry

Cafe Gratitude - AMAZING place - rich, raw food: I Am Enlivened elixir shot, I Am Abundant sampler plate

Paradise Bay: Arugula Papaya Salad

Academy Cafe at the Academy of Sciences: Green Papaya fruit/nut bar (agave nectar sweetened!)

Japanese Fusion at UC Berkley campus: Red Special with Rainbow Roll (DELISH!)

One Market - Very P-town atmosphere but with lots of bright and shiny peeps: Happy Hour: Tequila Lime Marinated Shrimp and One Market Fries (which you need a fork for and should really be called a baked potato).

So, yes - I ate a lot of salads, but the sights and people were so lovely (excluding my time on BART) that it really didn't matter.

Where do you eat in San Fran?
Leave your comments here!

Happy Eating!
Heather :)

Best Gluten-Free, Dairy-Free & Low Sugar Cereal

2009-08-30T21:47:00.000-07:00

I don't typically eat cold cereal for breakfast. But, when I'm craving carbs and I'm looking for a healthier fix - I turn to cereal. It's a great late dinner option (and you'll fall right to sleep afterwards!) or weekend breakfast/snack treat.

Nature's Path is my absolute favorite brand.
I mixed it up a bit this time and tried some of the EnviroKidz products - Koala Crisp (the BEST cereal EVER!) and Peanut Butter & Chocolate. With fruit and unsweetened almond milk - this is a fantastic treat. It's a lot like dessert - only way less sugar!

The Organic Honey'd Corn Flakes are fantastic for a weekend breakfast treat or if you want to change things up a bit.

Enjoy and let me know what you think!
I used bananas, blueberries, strawberries, flaxseeds and almond milk as accessories for these tasty cereals. They also make a great dry snack when you need a sweet fix, without all the sugar.

Happy Eating!
Heather :)

Wheat & Dairy-Free and Low Sugar Crockpot Brownies

2009-08-22T10:08:00.001-07:00

Crockpot Gluten/Dairy-Free & Low Sugar Brownies

1 package The Cravings Place Ooey Gooey Brownie Mix

1.5 c nut butter (if using soy nut butter, mix in a teaspoon of agave to make it creamier)

1 c vanilla soy milk

1 c shredded unsweetened coconut

1 c chopped walnuts

1/2 c carob chips

Mix the brownie mix in the crockpot. Add chocolate chunks once stirred in. Smooth out so flat in the bottom of the crockpot. Using a spatula, smooth nut butter over chocolate brownie mix. Pour soy milk over top, then add coconut, walnuts and carob chips. Place cover on top and cook on low for 3 hours or until brownies pull away from the sides of the crockpot.

Wheat/Dairy-Free Coconut Fish

2009-08-09T22:32:00.000-07:00

OMG - this is a fantastically light and delicious summer dinner. You will love it! It takes a bit of prep time, but even without a long marinade time, this dish turns out incredibly well.

Coconut Fish
Serves 2

6 white fish fillets (I used Tilapia - it was perfect)
8 oz. unsweetened coconut milk
4 limes

Place fish fillets in glass baking dish. Pour coconut milk on top of fish so that fillets are fully submerged. Squeeze the juice of 4 limes over the fillets. Cover with foil and place in the refrigerator for 1 hour (or more based on your time availability). Preheat oven to 400 degrees. Bake uncovered for 35 minutes or until fish is cooked through.

Happy Eating!
xoHeather :)

Book Alert: No Wheat, No Dairy, No Problem!

2009-08-02T16:39:00.000-07:00

This book is a must! Be sure to check it out. And remember, support independent authors!

No Wheat, No Dairy, No Problem!

Culinary expert develops recipes for those like her with food allergies and sensitivities

SAN FRANCISCO – Here it is: a cookbook with more than 150 wheat-free, dairy-free and refined-sugar-free recipes. These aren't exotic, they're everyday things that we all want to eat, including chili, meatballs, Bourguignon, stroganoff, meatloaf, mashed potatoes, fried chicken, and desserts like puddings, ice cream, cakes, cheesecake, cookies, cream puffs, chocolate truffles, and more!

Culinary expert and cookbook author Lauren Hoover gives a combination of familiar, healthy ingredients, with alternatives and substitutes for additional food allergies, sensitivities, and intolerance, in No Wheat, No Dairy, No Problem, (published by iUniverse). With educational components including dairy and wheat names to look for on labels, helpful hints and professional secrets, safety and sanitation, resources and Web sites for products and additional ingredient information, this cookbook is invaluable to anyone struggling with food allergies or sensitivity to wheat and dairy and intolerance to sugar, or anyone who desires healthy alternatives.

Using naturally healthy, familiar and easy-to-find ingredients like coconut milk and almond milk, agave nectar and oat flour, the recipes have been created and tested by this traditionally trained chef with 15 years experience. No Wheat, No Dairy, No Problem is written with very clear directions and detailed step-by-step instructions with a bit of humor and non-cooking tips too.

Lauren graduated from The California Culinary Academy where she was classically trained, and went onto specialize in Pastry. Some of the places she worked along her culinary career include: La Folie, Hyatt and Marriott resorts, Fairmont Hotel, Bally’s Hotel and Casino, Wente Brother’s Winery. Lauren also worked at The San Francisco Chronicle and Veggie Life Magazine where she published, tested recipes, product testing, food styling, cookbook etc…

She went on to teach culinary school in California after working on the East Coast and Switzerland. While earning a psychology degree she discovered and developed her deep desire to help improve other people’s lives through writing this cookbook.

Eric Tucker, Executive Chef of Millennium Restaurant says, “A very informative and appealing book that everyone who loves creative, healthy cuisine will love whether you can or cannot eat wheat and dairy. A broad range of recipes from simple and earthy to sexy and decadent.” Alisa Fleming of Go Dairy Free.org says, “Lauren Hoover applied her expertise and own experience to create this cookbook filled with tantalizing recipes. Her use of natural ingredients and unwillingness to sacrifice an ounce of flavor has resulted in this delicious compilation of Southern comfort food, elegant entertaining and seductive desserts that will make you forget what isn’t inside."

Visit www.NoWheatNoDairyNoProblem.com for more information.

Wheat/Dairy/Sugar-free Homemade Crockpot Breakfast Cereal

2009-07-26T21:44:00.000-07:00

Okay, say that three times fast.

Breakfast can get so boring. After weeks and weeks of green smoothies or eggs, I start to crave something hearty and different. This delish breakfast dish was inspired by my friend Courtney Jarecki of Full Moon's Daughter. So, get out your crockpot and make some breakfast. I typically make this on a Sunday and then reheat and eat throughout the week.

Quinoa Sweet Potato Cereal

-1 15 oz. can of unsweetened coconut milk
-4 sweet potatoes, quartered
-1 c quinoa
-1/2 c water
-1 15 oz. can of black beans, drained
-1/4 c agave nectar

Place all ingredients in the crockpot and heat on low for 6 hours.

Voila! You've got a hearty, healthy and tasty breakfast.

Happy Eating!
Heather :)

Wheat & Dairy-Free Veggie Spaghetti

2009-07-19T20:37:00.000-07:00

This is a light, yummy summer meal. Hope you'll love it as much as I do. Oh, and it pairs really nicely with a chilled glass of Chardonnay.

-2 small zucchini, sliced
-5 carrots, chopped
-1 medium red onion, sliced
-1 yellow pepper, chopped
-small bunch of green onions, chopped
-1 c broccoli florets, chopped
-2 T olive oil
-2 T garlic salt
-1 pkg. brown rice spaghetti pasta - like Tinkyada
-1 jar organic pasta sauce - like Dave's Gourmet

Saute vegetables with olive oil until tender. Cook pasta until done. Cook sauce on medium heat. Pour vegetables into pasta sauce. Simmer on low for 5 minutes. Spoon vegetable and sauce mix over pasta and eat.

Happy Eating!
Heather :)

Petition to Starbucks: Bring Back the Gluten-Free Valencia Orange Cake!

2009-07-17T14:44:00.000-07:00

So weird, I was just at Starbucks (shh...) yesterday and had some of this cake. It is FANTASTIC. And they have to have a gluten-free option or we won't be able to go there anymore. Truth be told, I stopped going there regularly long ago because of no GF options. Sign this petition today!

A big shout out to Triumph Dining for making this happen.

It's good to know someone has our backs.

Happy Eating!
Heather :)

Wheat/Dairy-Free Vegetarian Enchilada Casserole

2009-07-05T18:05:00.000-07:00

Craving Mexican food but don't want to go to all the effort of making enchiladas? This easy casserole dish is one of my favorites. It also re-heats fantastically for weekly lunches.

Wheat/Dairy-Free Vegetarian Enchilada Casserole

9 x 13 glass baking pan
9 corn tortillas (small)
1 15 0z. can enchilada sauce
1 15 oz. can black beans
1 15 oz. can vegetarian refried beans
1 avocado, chopped
1 c salsa
2 c almond cheese or non-dairy cheese of your choice, grated
1 c cherry tomatoes, chopped
1 small onion, chopped

Lightly heat both sides of tortillas - either via microwave or on stovetop. Heat enchilada sauce, black beans and refried beans on low heat in seperate pans. Dip tortillas in enchilada sauce, both sides. Lay in glass pan. Top with beans, and a handful of avocado, salsa, cheese, tomatoes and onion. Layer with tortillas, followed by beans and veggies and another layer of tortillas. Pour remaining sauce over top of casserole. Top with grated cheese. Add green onions on top for aesthetics. Bake 30 minutes at 350 degrees.

Happy Eating!

Wheat-Free, Dairy-Free, Low Sugar Ice Cream Cookie Sandwich

2009-06-21T18:19:00.000-07:00

When chocolate cravings hit, I have to be creative.
And that's exactly what happened with this little recipe.

Check it out and enjoy!

A word of note: Andean Dream cookies aren't my fave - they are a bit bland - but with the soy ice cream - they are perfect. Another option: crumble 2 cookies over a scoop of yummy soy ice cream.

Wheat/Dairy-Free Ice Cream Sandwich
-2 Andean Dream Quinoa chocolate chip cookies
-1 small scoop of Turtle Mountain Organic Soy Delicious Chocolate Peanut Butter ice cream

Scoop ice cream onto one cookie. Place another cookie on top. Immediately devour. You will be glad you did. :)

Happy Eating!
xoHeather

Wheat/Dairy-Free Eggplant Tofu Stir-fry

2009-06-07T22:42:00.000-07:00

I love eggplant, I love tofu and I love black beans. In fact, Eggplant & Tofu in Black Bean sauce is one of my favorite dishes in Chinese and Thai restaurants.

Try this delicious and easy recipe.

3 small eggplants, sliced and quartered
1 15 oz. can of black beans (or 2 c organic black beans, soaked and cooked)
1 small onion, chopped
1 t Himalayan sea salt
2 T olive oil
1 15 oz. package of firm tofu, chopped
1 T Chinese five-spice seasoning
1 T wheat-free soy sauce

Saute eggplant, black beans, onions and salt in olive oil until golden brown. In a separate pan, fry tofu until crispy brown with Chinese five-spice and soy sauce. Combine the two and enjoy!

Dairy-Free, Refined Sugar-Free RAW Chocolate

2009-05-25T02:08:00.000-07:00

Sorry for the delay folks - I had company in town last weekend.

Here is a great chocolate recipe - it's a rich, decadent fix for chocolate cravings and with the agave nectar - won't spike your blood sugar. Also, I often double this recipe for a thicker chocolate bar. Enjoy!

1/2 c coconut oil
1/2 c agave nectar
1/2 c organic cacao powder (carob powder would work too)
1 t vanilla extract
1/4 c chopped almonds (walnuts, pecans - or any nut you prefer) - optional
1/4 c shredded coconut (unsweetened) - optional

Blend all ingredients in food processor or blender until mixture is smooth, except for almond chunks. Pour into an 8x8 pan or round cake pan. Put in freezer for 1.5 hours or until set. Keep in freezer and cut bars out as needed.

Happy Eating!
Heather :)

Nana's Cookie Bites Are Great Lower Calorie, No Gluten/Sugar Option

2009-05-09T16:29:00.000-07:00

I'm a cookie girl.
If I bake a batch, I have to immediately give them all away or I'll eat them. All.

Nana's cookies are no exception. Their chocolate cookie is ginormous and is pretty heavy on calories and carbs...regardless of the gluten-free, dairy-free, refined sugar-free goods. And so, Nana's cookie bites give me the best of both worlds - lower calories and no gluten/dairy/sugar.

Check out the ginger spice flavor - A-M-A-Z-I-N-G!
The Fudge isn't too bad either.

For 130 calories, and all of my food requirements, Nana's cookie bites are a great treat.
Just don't eat all of them. :)

Happy Eating!
-Heather

Featured Recipe of the Week for National Foundation for Celiac Awareness

2009-05-03T21:18:00.000-07:00

My Vegetarian, Wheat-free & Dairy-free recipe made it as Recipe of the Week for the National Foundation for Celiac Awareness.

Yay!

Check it out here.

Happy Eating!
Heather :)

Wheat-Free, Dairy-Free, Low Sugar & RAW Apple Pie

2009-05-02T19:36:00.000-07:00

I'm going to the Kauai Vegetarian Society's monthly potluck tomorrow and in honor, made this vegan and raw apple pie. I'm adapted the recipe from one found online by John Kohler. Feel free to adapt and make it work for you!

Crust:
1 1/2 c sunflower seeds
3/4 c raisins
1 T raw cocoa powder

Process until finely ground and sticks together. Press into 9" pie pan until smooth and flat.

Filling:
3 medium sized Granny Smith apples, cored and chopped into small pieces
3/4 c raw agave nectar
1 T cinnamon
Juice from 1/2 a lemon
shredded coconut (for topping)

Mix all filling ingredients together in a bowl. Pour filling onto crust and smooth with a spoon.

Sprinkle shredded coconut all over top of pie. You can also sprinkle a bit of cinnamon on top of coconut as well.

Place in the freezer or fridge for an hour before eating.
Enjoy!

Happy Eating!

Wheat/Dairy-Free Tuna Sushi Wrap

2009-04-26T16:10:00.000-07:00

I've rediscovered seaweed! The kind you can eat, of course. This is a great lunch snack, paired with baby carrots and hummus or a side salad.

Serves 2

1 can of light tuna, in water, drained (or use salmon or anything else that calls to you!)
2 T of Dijon mustard
2 leaves of arugula or organic greens
cherry tomatoes, cut in halves
1/2 an avocado sliced
2 sheets of seaweed

Mix together tuna and Dijon mustard. Spread 2 TBS on one side of the seaweed, add arugula, cherry tomatoes and avocado. Roll, burrito style and serve.

It's crunchy with a nice smooth kick from the avocado.
Enjoy!

Happy Eating!
Heather :)

Gluten/Dairy-Free Arthichoke, Tomato Strata

2009-04-19T17:44:00.000-07:00

As you all know, I love a slow cooker. So feast on this comfort meal any time you desire a change of pace in the meal department.

Serves 4

6 c cubed & toasted Tapioca bread - I love Kinnickkick Farm, but can't find their web site.
1 small onion, chopped
2 c of cherry tomatoes, divided in halves
2 c artichoke hearts, marinated and chopped - Costco has a great choice for this.
8 oz of dairy-free cheese, grated - Trader Joe's soy mozzarella is a good option.
4 organic/veggie-fed eggs
2 c almond milk, unsweetened - I recommend Blue Diamond brand.
1 t sea salt

In a bowl, mix eggs, milk and salt together. In crockpot stoneware, combine bread, onion, tomatoes, artichokes and half of cheese. Pour egg mixture over bread blend. Sprinkle remaining cheese over top.

Cook on low for 6 hours or on high for 3 hours.
Hint: This is fantastic reheated.

Do you have a favorite crockpot recipe? Post it here or direct us to your blog!

Happy Eating!
xoHeather

Gluten-Free Easter Breakfast

2009-04-12T01:23:00.000-07:00

If you prefer to prepare your own Easter Sunday breakfast, there's a great healthy option for you to try - gluten-free waffles with fresh fruit. It's rich, decadent and totally healthy. Even better, it's simple to create!

Here's the scoop:

-Use Bob's Red Mill Gluten-Free Pancake mix.

-Be sure to use organic/vegetarian fed eggs.

-Try unsweetened almond milk as a healthy milk option. I love Blue Diamond Natural.

-Add organic frozen blueberries (like Cascadian Farm) or fresh strawberries. You can add these to the mix, or serve on the side.

-Slather with Smart Balance butter and organic maple syrup.

-Serve wit herbal tea - peppermint is a fantastic option.

Happy Easter & Happy Eating!

Food Allergies Cause Weight Gain

2009-04-10T16:33:00.000-07:00

Here's scientific fact about what I've been saying all along!
I lost 20 pounds in 3 weeks when I removed wheat from my diet. Our bodies can't process this food and so hold onto it as fat.

Read about it on Medical News Today.

Happy Eating!
Heather :)

Vegan Lentil Soup

2009-04-05T22:57:00.000-07:00

2 c hot water
4 c vegetable stock
2 c green lentils
1 c carrots, chopped
1 small white onion, sliced
2 T parsley
1 T olive oil

Place all ingredients in a crockpot. Simmer on low for 4 hours.

And enjoy!
This soup is spicy, hearty and YUMMY. It's pretty rich, so I usually only have 1/2 a cup at a time. Pair with heated corn tortillas (turn a stove burner on low and place tortilla, flipping when reaching desired crispiness).

Happy Eating!
Heather :)

Gluten-Free Birthday Cake - Bob's Red Mill Style

2009-03-29T23:56:00.000-07:00

Just because I celebrated my birthday far from all of my family and friends, didn't mean I would go without cake and a celebration. :)

I promptly went to the local health food store and picked up a chocolate cake mix from Bob's Red Mill. It was DELICIOUS!

Make these adjustments for a yummy cake:
-Use organic eggs
-For milk, use unsweetened almond milk
-Use almond extract instead of vanilla extract
-Bake in 2 round 8" cake pans
-Instead of frosting (sugar-ville), drizzle sunflower nut butter on top and in between the two cakes.

This cake was SO good, I had to give the rest of it away otherwise I would have eaten the whole thing!

Happy Eating!
Heather :)

Wheat-Free, Dairy-Free, No Sugar Hummus

2009-03-22T01:26:00.000-07:00

I LOVE hummus. Back when I lived in Portland, Ore., I would nosh on one Trader Joe's Mediterranean Hummus every week. I'm not playing around. When your diet is as limited as mine (and right now I'm on a vegetarian kick!), you hang on to what you love.

In Kauai, there is no such thing as Trader Joe's. Heck, I'm lucky to have an awesome health food store (Hoku Whole Foods in case you were wondering) 20 minutes from where I live. So, I've decided that this is merely an opportunity to make the foods I no longer have easy access too - all by myself.

I came up with a killer hummus recipe and had to share:

-1 can garbonzo beans
-1/4 c extra virgin olive oil
-Juice of 1 whole lemon
-4 T tahini
-2 T paprika (or other spice blend)

Put all of the ingredients above into a food processor or blender. Note: DO NOT drain the garbonzo beans. Top with additional paprika or spices and serve.

Right now I'm toasting an Ezekiel bread muffin (only $7 for a pkg. in Kauai) and topping it with my homemade hummus, sliced cherry tomatoes and avocados (from my backyard!). See picture above.

How do you like to eat your hummus?
Leave your comments here.

Happy Eating!
Heather :)

Wheat, Dairy & Sugar-Free Green Smoothie

2009-03-15T23:27:00.001-07:00

Recently, I decided to try a raw food cleanse. It felt, intuitively like something my body needed. While it was intended to last 9-days, at day 5, I knew my body was done. I needed more protein and I was tired of feeling famished and lethargic.

However, some great stuff came out of the cleanse: I'm eating more veggies than ever before and I'm still not eating any animal protein above and beyond eggs. I'm not saying I'll go vegetarian by any means, but it has felt good to give my body a break. Above that, I'm just not craving anything...except for toast (and Ener-g Foods Tapoica bread is the best gluten-free toast ever!)

I also fell in love with green smoothies. I'm having them everyday now, sometimes twice a day. Here are a couple of my recipes - most of which have been adapted from what I've seen online.

-2 cups water
-1/2 c pineapple, chopped
-2 c kale or other green leafy vegetable (spinach is great too)
-1 banana
-Blender
-2 ice cubes (optional)

Blend on high until thoroughly mixed. The ice cube will make it super cold (if that's your preference). Pour into a big tall glass and enjoy. Yum!

Here's the recipe for green smoothie I'm having every morning:

-2 c unsweetened almond milk
-2 c kale or other green leafy vegetable
-1 banana
-4 strawberries, chopped
-1/4 c blueberries

Blend on high and enjoy.

It's the best way to get more fruit and veggies into your diet (and it tastes amazing)!

Happy Eating!
Heather

P.S. I really do drink mine from a margarita glass. It's so much more fun that way. ;)