Gluten-Free
Some people say that breakfast is the most important meal of the day. There are studies that show metabolism is affected by when we eat as well as what we eat. If we skip breakfast it can make us more likely to have issues with insulin resistance and higher blood sugar which, over time, if you have a disposition, can be a set up for…
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Last night I went to dinner with a naturopathic physician (ND) friend visiting from SF and two other NDs. We got on the subject of breakfast and one woman admitted that she pretty much has to force herself to eat breakfast. Then one particular comment she made struck me. “If I have to make myself eat anyway I might as well eat something really healthy.” Turns out she chucks down two giant sardines every morning. For real. She just leans over the sink and eats them because she doesn’t want her plates to smell like fish.
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I’m a big fan of halibut. It can be a little spendy so I tend to buy it for special occasions. But this week, my husband went shopping as I’m a bit socked in at work. And he came home with halibut. Please note, I’m not complaining, the only question I had was how to prepare it. We chose a coconut lime marinade, which it turned out my kid didn’t go for. So veggie burger for him, and more halibut for us!
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If you’ve read my past posts you may know that I’m always looking to try new Central and South American recipes. One of the cookbooks on my shelf, Latin Ladles, included recipe for a Venezuelan clam soup called Chipi Chipi.
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My son was adopted from Guatemala as an infant. We try hard to get him exposure to various things Central and South American, food included. Actually, given how much we love to eat, food especially. Today I made Pepián, a dish we first had about five years ago when we were holed up in Antigua, Guatemala waiting for the final word that we could bring our son home.
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Historically, I think people without celiac disease or a gluten intolerance have lost weight on a gluten-free diet because it has been harder to just grab junk. No more muffins at Starbucks. No more Krispy Kremes from the break room at work. But these days gluten-free foods are abundant in most urban and many suburban areas. And many gluten-free substitutes for bread products are highly refined and quite high in sugar.
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A recent research article was published with the finding that the scent of rosemary improves brain performance. Since I’ve got a lovely old rosemary bush in the back yard I figured why not set my sights on developing some recipes that incorporate this lovely and aromatic herb? My first thought- frittata.
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Little so likely to be disappointing as a new gluten-free cracker. But alas, Oregon Cracker has beaten the odds!
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The granola at the market is always a bit too expensive and a bit too sweet for my taste. I started making my own just last year.
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I had another lemon-walnut green bean recipe up a few months back but the original poster took the recipe down. I decided to make some changes and ended up with this deliciousness.
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