Tag: diet

Posted in Appetizers

DIY Gluten Free Doritos

Posted on by Nicole :)

Today I found a great recipe on the Ditch the Wheat website that I want to share with you.  She calls them Low Carb Doritos.  When you get a chance, check out Carol’s site, she has lots of great info and recipes!!

Ingredients
¾ cup almond meal
¼ cup of flax seed
¼ cup of coconut flour
¼ cup of unsalted butter (can use salted but the chip will be more salty)
1 large egg
1 1/2 tsp of chili pepper spice (use more if you like it extra spicy)
1 tsp of onion powder
½ tsp of cumin
½ tsp of paprika
½ tsp of salt

Instructions
1. Heat oven to 350 degrees.
2. Line a large flat baking sheet with parchment paper.
3. Mix all of the ingredients in a food processor.
4. Divide the dough into 2 balls.
5. Place one ball between two large sheets of parchment paper. On a flat surface use a rolling pin to flatten the dough.  Flatten the dough to the thickness of a thin cracker.
6. Lift off the top of the parchment paper.
7. Using a knife or pizza cutter, cut the dough into triangles.
8. Take off any dough leftover from cutting. Place it with the other ball.
9. Gently lift the parchment paper with the cut dough, and invert it onto the baking sheet with the parchment paper.
10. Gently pull the parchment paper off leaving the dough on the baking sheet.
11. Bake in the oven at 350 degrees for 7 ½-10 minutes. The chips are done when the dough is crispy and light brown.
12. Repeat for the second ball of dough.

Live and LOVE gluten free!

Posted in Gluten Free Recipes, Sweets

Chocolate-Strawberry Cheesecake

Posted on by Nicole :)

This recipe I created myself from a whole bunch of recipes.  I made this for Easter (2012) and it was a hit!  Yummm!  Sorry I didn’t take a picture……..it was very pretty!

1 Package of gluten free chocolate crème sandwich cookies
1/2 cup butter, melted
2 cups of sliced fresh strawberries
12 ounce container of cool whip
1 ½ cup sour cream
1 pkg of cream cheese
1 small box sugar-free instant chocolate pudding
2 ounces of gluten-free chocolate chips
1 teaspoon butter

Crust:  Crush the cookies in a food processor or blender.  If neither available, crush them as fine as you can with a zip bag and rolling pin.

Add the butter a little at a time until the texture will is crumbly, not like a paste. There is a possibility you will not use the entire amount of butter.

Press the crust into the bottom of a greased 8” or 10” spring-form pan.  Put in the fridge to chill while you work on the rest.

Cheesecake layer:  Mix the cool whip, sour cream and cream cheese well.  I used my standing mixer for this. Add the chocolate pudding, mix well again.

Assembly:  Spread half of the cheesecake mixture evenly onto the cooled crust.

Lay your strawberries over entire cheesecake, if it makes a thick layer that’s ok too!  Save 6-8 slices of strawberries  for the top garnish.

Spread the last half of the cheesecake mixture over the strawberries.  Arrange the leftover strawberries in the center, like a flower.

Glaze:  Melt 1 teaspoon of butter in the microwave.  Add the chocolate chips and stir.  If it is not quite melted enough, microwave in 10 second increments.  Do not microwave too long or it will get hard and icky.

When glaze is smooth and stirs nicely, drizzle over the top of cheesecake.  I drizzled mine in a flower-like loop pattern all around the cake.

Refrigerate overnight or at least several hours before serving.

Notes:  PLEASE CHECK ALL LABELS TO MAKE SURE ALL INGREDIENTS ARE GLUTEN FREE

If your strawberries are not sweet, feel free to cut them ahead of time and LIGHTLY sprinkle them with sugar or stevia.

I used the Glutino brand chocolate crème sandwich cookies, but I’ve had the K-toos and those are great too.

I used Jello brand instant pudding, Ghirardelli milk chocolate chips, Philadelphia brand cream cheese and Daisy brand sour cream.

Options – you can change up the flavors of this easily:

Add 1 tablespoon of some kind of liquor or coffee to the crust – say Bailey’s Irish Cream, Frangelico, Grand Marnier etc…..

Change the flavor of the pudding you add – pistachio, banana cream (with banana filling), Coconut Cream…..

Change up the fruit too – blueberries, raspberries or even a combination.

Posted in The Basics

What are Symptoms of Gluten Intolerance?

Posted on by Nicole :)

This list is from dummies.com and I thought it was a pretty decent representation of some of the symptoms that could possibly occur.  If you find you have quite a few on this list (like I did) perhaps you should talk to your doctor!

There are 200-300 symptoms of gluten intolerance, so this is just a few of them:

Gastrointestinal symptoms: These are some of the “classic” — although not the most common — symptoms:

  • Abdominal pain and distension
  • Acid reflux
  • Bloating
  • Constipation
  • Diarrhea
  • Gas and flatulence
  • Greasy, foul-smelling, floating stools
  • Nausea
  • Vomiting
  • Weight loss or weight gain

Nongastrointestinal symptoms: Interestingly, although gluten sensitivity and celiac disease affect the gut, most people’s symptoms are not gastrointestinal in nature.

  • Fatigue and weakness (due to iron-deficiency anemia)
  • Vitamin and/or mineral deficiencies
  • Headaches (including migraines)
  • Joint/bone pain
  • Depression, irritability, listlessness, and mood disorders
  • “Fuzzy brain” or an inability to concentrate
  • Infertility
  • Abnormal menstrual cycles
  • Dental enamel deficiencies and irregularities
  • Seizures
  • Clumsiness (ataxia)
  • Nerve damage (peripheral neuropathy)
  • Respiratory problems
  • Canker sores (apthus ulcers)
  • Lactose intolerance
  • Eczema/psoriasis
  • Rosacea (a skin disorder)
  • Acne
  • Hashimoto’s disease, Sjögren’s syndrome, lupus erythematosus, and other autoimmune disorders
  • Early onset osteoporosis
  • Hair loss (alopecia)
  • Bruising easily
  • Low blood sugar (hypoglycemia)
  • Muscle cramping
  • Nosebleeds
  • Swelling and inflammation
  • Night blindness