FOOD ALLERGIES

This has been quite a summer for me. You may have noticed that I haven’t posted much. The low-carb cruise in May this year attracted followers of Paleo, Primal, low-carb, and LCHF [low-carb high-fat] diets as well as various hybrids, so while almost everyone agreed that grains are bad, there were different…

Continue reading

LOW-CARB, GLUTEN-FREE, FLAX-FREE, FLEXIBLE WRAPS

I’ve been experimenting with flexible wraps since I posted an article about the potential dangers of flax, a common ingredient in many gluten-free wraps, breads, and tortillas. The original post is here. I wanted a replacement that would taste great, be easy to make, low in carbs, and flexible enough to use for tacos and sandwiches, but free of plant…

Continue reading

PUMPKIN SPICE BISCUITS

Biscuits that taste like pumpkin bread! The optional currants will cost you an extra 1.3 net carbs per biscuit. (Gluten-free, wheat-free, dairy-free, sugar-free, and low-carb.) Ingredients: 3 cups almond flour 1 1/2 tsp baking powder 1 tsp ground ginger 1 tsp ground cinnamon 1/2 tsp ground cardamom 1/4 tsp xanthan…

Continue reading

THE ESSENCE OF SPRING: RHUBARB SHORTCAKE

My rhubarb plants start testing the air in mid-winter, sending up ruffled probes through the mulch to ask, “Is it time yet?” Those persistent little sprouts are always a cheerful reminder that Spring will eventually come, no matter how remote it seems on a cold, gloomy day. The strawberries are not yet planted, but the rhubarb was ready to harvest before the…

Continue reading

GLUTEN-FREE YOGURT BISCUITS

  I am so excited about my new recipe! It came out perfect the first time I tried it. The recipe is super easy and quick to make and the biscuits taste astonishingly like the buttermilk biscuits my mother used to make, but these are gluten-free, wheat-free, and low-carb. I used Jennifer Eloff’s Gluten-free Bake Mix™ as a starting point. Isn’t…

Continue reading

WHEAT BELLY COOKBOOK REVIEW: IS FLAX THE NEW WHEAT?

Dr. Davis has succeeded in drawing attention to the dangers of wheat and the benefits of a low-carb diet beyond what I thought possible. He builds a convincing case against this new plant that he says shouldn’t even be called “wheat,” and he documents most of his arguments with supportive…

Continue reading

SHIRATAKI NOODLES WITHOUT SOY: NASOYA PASTA ZERO

Suffering from pasta withdrawal? Here’s a clip from Portlandia to show you how hard it can get! (Thanks to Laurie-Avalanche Rosen for sharing this.) I’m still looking for the perfect pasta substitute. Dreamfield’s contains wheat; spaghetti squash is, well, squash; spiral-sliced zucchini, sorry, still squash; shirataki is rubbery and tasteless; tofu shirataki contains soy……

Continue reading

A NEW FRUIT PIE

I was looking for a way to make an “apple” pie with less sugar, less fructose, and a gluten-free crust. I think I succeeded on all counts. I’ll just call it a Three-Fruit Pie for now; you’ll find out what it is when you get to the recipe. Spoiler alert: two of the three fruits…

Continue reading

A TRAGIC EPIDEMIC AND CANDY FOR CHRISTMAS

Another day, another mass murder, this latest one in Longmont, Colorado. There were only four killed, and they were adults, so it didn’t get the media coverage devoted to the horrific massacre at Sandy Hook in Connecticut, but it is now more apparent than ever that we are dealing with…

Continue reading

SUGAR-FREE, GLUTEN-FREE, LOW-CARB PUMPKIN PIE

  This recipe uses my Almond Pie Crust from Nourished. You can find it here  However the pie in the picture is made with a new one that I’m currently working on. I’ll post it when I have it finalized and written up. PUMPKIN PIE The biggest problem with custard-based pies is the soggy…

Continue reading

VALIDATION: Peter Reinhart

   Gluten-free products, recipes, and cookbooks are everywhere these days, but most of them just sub high-carb starches like potato, corn, tapioca, and rice for wheat, rye, and barley. The cookbook above is different. You can’t read the subtitle very well here, but it says, “80 Low-carb Recipes that Offer Solutions for Celiac Disease, Diabetes, and Weight Loss.”…

Continue reading

CRISP-BRAISED CHICKEN THIGHS WITH SPROUTED BEANS AND PUMPKIN SEEDS

Crisp-Braised Chicken Thighs with Sprouted Beans & Pumpkin Seeds 4 servings The classic French pairing of duck confit and lentils inspired this dish of crispy-skinned, succulent chicken thighs atop a savory combo of sprouted beans and sautéed pumpkin seeds. Inexpensive chicken thighs cook up moist and tender and the gluten-free,…

Continue reading