Mustard

Mustard: The Magic in this Secret Sauce

Posted on by Carie Perrino

Mustard Did you know mustard is a relative of cabbage, broccoli and radishes?

This family of vegetables is the Brassica family and has very potent health benefits and mustard has been one of favorites to focus on lately. I have been finding places to put ground mustard, mustard greens, and even yellow mustard on foods whenever I can. Let me tell you why!

Benefits of Mustard Greens

Mustard greens appear in the top four vegetables that are especially high in phenols. Phenols are chemical compounds that have strong inhibitory effects against the mutation of cells and formation of cancer. Other cancer fighting compounds in mustard greens are antioxidants. These substances prevent cell damage that leads to mutations in DNA and can be very dangerous to the body.

Mustard greens also has benefits directly in your liver and your blood. They are potent detoxifiers and can cleanse the liver and the blood by pulling environmental toxins from the blood stream, neutralize heavy metals and help eliminate pesticides from your body.

 

Other benefits of mustard greens:
  • High in fiber, which can help control cholesterol levels by interfering with absorption in the gut. Fiber also helps lower the amount of toxins in your digestive tract by lowering high blood pressure
  • High in vitamin K, which is a major vitamin important in bone building, blood clotting and removing calcium from places that it shouldn’t be.
  • Over 50% of your daily vitamin C in 1 cup of mustard greens, which is important in the body’s repair process. Vitamin C can help prevent cell damage, maintain healthy tissue build collagen and maintain blood vessels.

NOTE: If you are taking a blood thinner (warfarin/coumadin) talk with your doctor before consuming foods high in vitamin K.

 

Benefits of Mustard Seed

Mustard seed is used as whole seeds or ground up into a fine powder, which is what gives the mustard condiment its spicy taste.

Mustard seed, like other vegetables in the Brassica family, contain a phytonutrient called glucosinolates as well as an enzyme called myrosinase. When this phytonutrient and enzyme come together during the chopping, chewing, or grinding process they form another phytonutrient called isothiocyanates.

Glucosinolates + myrosinase = isothiocyanates

Eating high amounts of these phytonutrients have been shown in animal studies to inhibit the growth of cancer calls and protect against the formation of new cells.

This benefit only applies in the raw vegetable/spice. When heated, the myrosinase enzyme is denatured (killed off) and the vegetable does not have a chance to create isothiocyanates. For this reason, anytime I cook a vegetable in the Brassica family, I have been adding mustard powder after cooking. This readds the myrosinase enzyme back into the food so that it can work with the glucosinolates to create isothiocyanates.

Mustard seeds are also a great source of other nutrients:

  • 1 Tablespoon of Mustard powder has 25% of your daily needs of selenium. This mineral helps reduce the severity of asthma, helps prevent cancer and decreases symptoms of rheumatoid arthritis.
  •  There is a higher amount of omega-3 fatty acids compared to omega-6 fatty acids which is an unusual find in our food supply. Omega-3 fatty acids have numerous anti-inflammatory benefits and on average we are getting more omega-6 fats in our diets than we really need.

 

A couple of ways to start adding mustard to your day!

Sprinkle mustard seed on your cooked Brassica vegetables: cauliflower, cabbage, broccoli, Brussel sprouts, kale.

Add whole mustard seed to a coleslaw recipe.

Add some Dijon mustard to your favorite vinaigrette dressing.

Use Rachel Schultz’ recipe and mix Dijon mustard with maple syrup for a marinade on chicken

Marinade salmon fillets in Dijon mustard and white wine.

Resources:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=106

http://nutritiondata.self.com/facts/spices-and-herbs/194/2

http://articles.mercola.com/sites/articles/archive/2016/10/17/mustard-greens-seeds-health-benefits.aspx

http://pubs.acs.org/doi/pdf/10.1021/bk-1992-0506.ch001

https://draxe.com/mustard-greens-nutrition/

Roasted Almond Chocolate Ice Cream

Roasted Almond Chocolate Ice Cream

Posted on by Carie Perrino

Roasted Almond Chocolate Ice CreamHappy Ice Cream Day!

I realize my last recipe post was about fudgesicles but I can’t miss an opportunity to share my Roasted Almond Chocolate Ice Cream recipe ? .

Brandon and I have an ongoing joke that we make the best ice cream. Okay, so we aren’t actually joking when we say this. We really do make the best ice cream.

 

Homemade ice cream trumps store bought ice cream any day.

Not that ice cream is something we should be eating all the time but the more affordable brands are full of unnecessary ingredients.

Blue Bunny label

Exhibit A. Blue Bunny Chocolate Ice Cream Label

 

There is definitely a good reason to look at ingredient labels and spend a little more money for a higher quality product.

Haagen Dazs labelExhibit B. Haagen Dazs Chocolate Ice Cream Label

 

Did you know that carrageenan is a thickener derived from seaweed? Sounds harmless, right? Well, some animal studies have linked exposure to carrageenan to stomach ulcers and GI cancer. Other peer reviewed studies show that it causes inflammation, which is the root cause of many serious diseases including Alzheimer’s, Parkinson’s disease, cancer and inflammatory bowel disease.

 

So, if you want to drop $5 on a pint of ice cream feel free to do so, otherwise make your own and save a bundle ?

 

Roasted Almond Chocolate Ice Cream
 
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Author:
Recipe type: Dessert
Ingredients
  • 2 C milk
  • 2 C heavy cream
  • ¾ C cane sugar
  • 2 tsp vanilla extract
  • ½ C cocoa powder
  • ½ C roasted almonds, chopped
Instructions
  1. Make sure ice cream bowl is in the freezer at least 24 hours before making ice cream.
  2. Pour milk, cream, sugar, vanilla and cocoa powder in a bowl and whisk until well combined.
  3. Set up ice cream maker and pull ice cream bowl out of the freezer. Pour ice cream mixture into bowl and turn oil.
  4. Let the machine run for about 15 minutes until soft serve consistency.
  5. Add chopped almonds and run for another 2-3 minutes.
  6. Transfer ice cream to a storage container and freeze until solid. Enjoy!
Notes
Nutrition information is not provided due alterations that can be made to accommodate food sensitivities.

 

Alternatives:
Sugar – cane sugar, beet sugar, blonde coconut sugar, brown coconut sugar would be great with chocolate ice cream!
Milk/Cream – full fat coconut milk
Cocoa – carob powder – or leave it out for vanilla ice cream!

 

Products we use:

Here is a great dairy-free recipe to make with this product: Honeydew sorbet

What’s your favorite ice cream flavor?

Enjoy!

Eggs as Functional Food

Eggs as a Functional Food – Why They Should Be Part of Your Diet

Posted on by Carie Perrino

Eggs as Functional Food

Eggs can be a delicious and nutritious part of a healthy diet. In fact, if your diet allows, I would argue that they should be a regular part of your healthy diet. In moderation, of course.

Let’s talk about eggs as a functional food. A functional food is a food that has positive effects on health beyond basic nutrition.

 

First, What Are the Basics?

Eggs are in expensive and a moderate source of calories that provide significant nutrition. Here’s the breakdown for 1 large egg (or about 50g).

nutrition facts eggs

This nutrition label shows that eggs are a good source of protein and unsaturated fat and contain no carbohydrates. Despite this facts, eggs get a lot of grief for their high levels of saturated fat and cholesterol. We used to think there was a link between egg consumption and increased risk of heart disease, now it appears that research is unclear but that eggs can be part of a healthy diet.

 

Fast forward to present time:

Now we know, for most of the population, dietary cholesterol, like in eggs, has very little effect on blood cholesterol levels and heart disease. When buying eggs, we now can buy omega-3 enriched eggs from chickens that have been fed a diet high in flax seed. One omega-3 enriched egg has the equivalent of about 400-450mg of omega-3 fats (a combination of DHA and EPA). The correct dose for you is dependent on your age, size, and health status but this is a good place to start.

Research shows that omega-3 fatty acids have great anti-inflammatory capabilities which is important because so many of today’s diseases are rooted in inflammation. Omega-3’s can reduce the risk and symptoms of diseases like heart attack, stroke, several forms of cancer and various autoimmune diseases.

 

 

What Are the Other Advantages to Eating Eggs?

Some of the important components found in eggs are zinc, biotin, carotenoids, lecithin and choline many of which are deficient in our SAD diet (standard American diet). Let’s break these down to understand their roles in preventing chronic and infectious diseases through their antimicrobial, anti-cancer, anti-oxidant and anti-hypertensive properties.

 

Lecithin is an important component of the cells in our body. It plays a direct role in antioxidant activity by decreasing damage to our cell membranes by reactive oxygen species, like free radicals, which are responsible for many diseases including cancer, inflammatory joint diseases (arthritis), diabetes, and most degenerative diseases.

 

Eggs are one of few food sources that contain high concentrations of choline. This vitamin-like nutrient is important for chemical messengers in our brain, called neurotransmitters, and plays an essential role in normal brain development. They are important for far more than just our brain. Choline also plays a role in fat metabolism could lead to fatty liver in someone who is choline deficient. The American Medical Association has recently voted to include choline in prenatal vitamins to reduce the risk of birth defects.

 

Carotenoids are pigments that give egg yolk its natural yellow color. Your body cannot make the carotenoids in eggs and relies on dietary intake. Other places to get carotenoids are vegetables. This makes egg consumption especially important for those people who consume low amounts of vegetables. Carotenoids help improve vision and reduce the risk of macular degeneration and age-related cataracts. I always remember my grandpa telling me to eat carrots if I wanted to keep my eye sight ?. I guess I could have also eaten more eggs!

 

Over 300 different enzymes in the body rely on zinc to complete their chemical reactions. It is also very important in the structure of proteins and cell walls. If zinc is deficient, these processes can’t take place. It is estimated that 2 billion people worldwide have a milder zinc deficiency. This is also important because zinc interacts with many other nutrients like copper, calcium, folate and iron.

 

Don’t eat your eggs raw.  Eggs are a great source of biotin – they provide approx. ¼ of the recommended intake for the day. There is an enzyme in egg whites, avidin, that binds to the biotin in eggs and does not allow your body to absorb it. Trust me, you want to reach your biotin intake because they play an important role in metabolism of carbohydrates, protein and fat. It also plays a major role in the health of our hair, skin and nails.

 

Looking for ways to incorporate more eggs into your diet? 

Try adding eggs to your chicken fried rice or make my favorite breakfast: a poached egg with grits

 

Resources:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4303863/

https://www.drweil.com/vitamins-supplements-herbs/vitamins/fish-oil-and-omega-3/

https://www.ncbi.nlm.nih.gov/pubmed/7619452

http://lpi.oregonstate.edu/mic

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2726758/

Homemade fudgesicles

Dairy Free Fudgesicles – customize your own!

Posted on by Carie Perrino

Homemade fudgesicles

Now that its summer we all want ice cream, right?

I always thought I hated chocolate ice cream but one thing I love is fudgesicles in the summer time! Who am I kidding, how could I hate chocolate ice cream?

Brandon and I keep hearing the ice cream truck pass by our house but I swear it makes sure that we are not outside because we are usually outside most days of the week and he never drives by when we want him too!

This weekend I got creative and tailored a standard fudgesicle recipe to my food sensitivity results and then I got to thinking. How can I make this even more customize-able!? I want everyone to be able to eat fudgesicles if their heart desires.

what your heart desires

And fudgesicles make me happy.

 

But I guess, I do like other desserts too – like this sorbet 🙂

Dairy Free Fudgesicles
 
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These fudgesicles are super chocolaty and perfect for a hot summer day!
Author:
Recipe type: Dessert
Ingredients
  • ½ C cocoa powder or carob powder
  • ¾ C allowed granulated sweetener
  • 2 Tbsp allowed liquid sweetener
  • 1 tsp flavor extract
  • 2 C allowed milk
Instructions
  1. In a pot, whisk together the granulated sugar and cocoa or carob powder.
  2. Add the liquid sweetener and flavor of your choice.
  3. Turn the stove on medium heat and pour in your milk.
  4. Whisk until chocolate and sugar are dissolved. The mixture does not have to boil but the heat helps it dissolve better.
  5. Pour into popsicle molds.
  6. Place in freezer until solid.
  7. Enjoy!
Notes
Nutrition information is not provided due alterations that can be made to accommodate food sensitivities.

 

Alternatives:
Milk: whole fat coconut milk or 2% or whole cow’s milk – you need some fat!
Granulated sweetener: cane sugar, blonde coconut sugar, beet sugar
Liquid sweetener: corn syrup, brown rice syrup, honey, maple syrup, cassava syrup, coconut nectar, homemade simple syrup – I use this recipe to make my simple syrup
Chocolate: you can also use carob powder for a caffeine free version!
Flavor Extract: vanilla, almond, mint would all be great flavors – I would use ½ tsp if you use mint because it is strong.

Products:

Enjoy!

fudgesicle

Comparing Milks and Making Your Own Milk Alternatives

Posted on by Carie Perrino

June is national dairy month so in the spirit of this month let’s take a look at the different milk options that are available. This is a big conversation with my food sensitivity clients and we really try to make milk out of pretty much anything! Even if you are not a milk drinker per say (like me) it is always nice to have a type of milk around for smoothies, baking and cereals.

Before we started getting creative and blending up everything into milks we only had cow’s milk, well I guess goats milk too but that is not very common.

 

Cow’s Milk

Cow’s milk comes in many varieties: whole, 2%, 1%, skim (fat-free) and lactose-free. The component that makes each of them different is their fat content and therefore the calories as well.

Each type of cow’s milk has the same protein, calcium, vitamins and minerals however, choosing fat-free milk will affect the absorption of some of the vitamins that require fat (vitamins A, D, E and K).

Lactose-free milk is processed in a way that breaks down the lactose sugar that is found naturally in milk. It still has all of the nutrients listed above. About 65% of the population is lactose intolerant, meaning they do not make adequate amounts of the enzyme, lactase, to break down the milk sugar. Symptoms of a lactose intolerance include abdominal pain, bloating, flatulence, nausea, and diarrhea 30 minutes to 2 hours after consuming a lactose-containing product. For these people, lactose-free milk would be a great option.

 

Soy Milk

Soy milk is made from soybeans and water. It is a plant-based milk and therefore it is free of cholesterol and very low in saturated fat. It is naturally lactose free.

Soy is a controversial topic because of its estrogenic effects but the current thought is that it is still ok in moderate doses. I would limit to 1 serving of non-GMO organic soy per day but I have heard others say 2-3 servings per day.

Too much soy can be a problem for those with thyroid conditions and may prove harmful for women with a history of estrogen-receptor positive breast cancer. Other than that, moderate consumption of soy products are rich in Omega-3 fatty acids and can be part of a heart healthy diet.

There is a great recipe from Rasa Malaysia (hint: its only soybeans + water)

 

Don’t have time to make your own? Here are a couple brands that I recommend to make your lives easier ?. They are all made from whole, organic non-gmo soybeans and water.

  • Westsoy organic unsweetened soy milk
  • Edensoy organic unsweetened soy milk
  • Pacific organic unsweetened soy milk

 

Almond Milk

Almond milk made from almonds and water. It is lower in calories than most other milks and also free of saturated fat. It is naturally lactose free.

Even though whole almonds are a good source of protein, almond milk is not a good source of protein or calcium.

Store bought almond milk often contains carrageenan, a thickener and emulsifier. Some studies have linked carrageenan to increased inflammation in the body and often stomach problems.

Since it is not recommended to buy the cartons of almond milk at the store, here is a very simple recipe from Danette May to make your own!

 

Coconut Milk

Coconut milk is made from unsulfured, unsweetened coconut meat and water. It is a plant-based milk however, it does contain more fat than other milk alternatives. It is naturally lactose free.

The type of fat found in coconut milk is medium-chain triglycerides (MCTs) which have gained in popularity over the past several years.

Just like other store bought milk alternatives, coconut milk often contains added thickeners and other ingredients like carrageenan which has its negative effects.

Making your own coconut milk is as easy as 1-2… that’s it! Wellness Mama has a great recipe that I use!

If you choose to skim off the fat from your coconut milk you can make it into a wonderful coconut whipped cream for dessert.

 

Rice Milk

Rice milk is made from rice and water. It has very little protein and fat but is higher in carbohydrates than the milk alternatives discussed above.

This is a good choice for those who are lactose intolerant and/or have allergies to milk, soy, or nuts.

Rice does contain higher levels of arsenic that is taken up from the soil while it is growing. Because of this it is not recommended to rely on only rice and rice products. Be sure to focus on consuming a variety of other grains throughout your day.

As with other store bought milks, you can expect to see added thickeners and preservatives to improve shelf life and consistency. For this reason it is best to make your own and it is very easy!

Money Saving Mom  has a great recipe that helps you plan ahead so that you don’t have to cook rice every time you want to make your milk!

 

Other Milk Alternatives

If none of those sounds appetizing or work with your food sensitivities here are 9 other milks that you can make at home!

Sunflower seed milk

pecan milk

oat milk

banana milk

cashew milk

hemp seed milk

flax milk

hazelnut milk

pea milk

 

Resources:

My dietetic degree

https://ghr.nlm.nih.gov/condition/lactose-intolerance

https://www.healthyeating.org/Milk-Dairy/Nutrients-in-Milk-Cheese-Yogurt/Nutrients-in-Milk.aspx

http://www.pcrm.org/health/cancer-resources/ask/ask-the-expert-soy

https://www.drweil.com/diet-nutrition/food-safety/is-carrageenan-safe/

Oatmeal Breakfast Cookies

Oatmeal Breakfast Cookies

Posted on by Carie Perrino

Oatmeal Breakfast CookiesI’ve always struggled with finding a quick and easy breakfast that fits with my food sensitivities. Then I came across these cookies, made some modifications to meet my food sensitivities and BAM – my oatmeal breakfast cookies were born ?.

I started making these cookies a couple of years ago and got my whole family hooked – I even gave them out as Christmas presents! Oh the life of a poor post grad… Those were the days when it was acceptable to give cookies for family Christmas presents.

These past couple of weeks on the new job have been great…and busy! I love my cancer patients and survivors about a healthy diet but I am so glad to keep my private practice and continue my work with food sensitivity clients.

With my busy schedule of work during the day and food sensitivity clients in the evenings and weekends I am always looking for quick, healthy meals. I had forgotten about these cookies until recently and I’m excited to bring them back and share with all of you.


Oatmeal Breakfast Cookies
 
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These cookies are great frozen!
Author:
Recipe type: Breakfast
Ingredients
  • 1.5 C whole rolled oats
  • 1 C unsulfured, unsweetened coconut flakes
  • 1 Tbsp chia seeds (optional)
  • ½ tsp salt
  • ½ tsp cinnamon (optional)
  • ¾ C coarsely chopped allowed nuts OR ½ C nuts + ¼ C LEAP friendly chocolate chips
  • ½ C allowed dried fruit
  • 1 C unsweetened applesauce OR 3 ripe mashed bananas
  • ¼ C coconut oil or other mild allowed oil
  • 1 Tbsp allowed liquid sweetener
  • 1 tsp pure vanilla extract
Instructions
  1. Preheat oven to 350 degrees.
  2. Place parchment paper on large cookie sheet.
  3. Combine all the dry ingredients in a large bowl then add all the wet ingredients. Mix well until combined.
  4. Form cookies – about 2 tablespoons each – onto the cookie sheet.
  5. You can place them all on one pan because they do not spread so keep them close together.
  6. Bake about 25 minutes until golden brown then cool completely on the pan.
Notes
Nutrition information is not provided due alterations that can be made to accommodate food sensitivities.

 

Alternatives:
The chia seeds and cinnamon are optional. Leave them out if you have not added this into your diet or do not know if it is a potential trigger food.

Allowed nuts – chopped pecans, chopped walnuts, or sliced almonds might be good options
Allowed dried fruit – banana chips, chopped unsulfured apricot, dried cranberries, dried blueberries
Allowed liquid sweetener – maple syrup, honey, brown rice syrup, corn syrup, tapioca syrup

Products:

What do you eat for breakfast?

Enjoy!

Apricot Cherry Vegan Protein Bars

Vegan Protein Bars – Cherry and Apricot

Posted on by Carie Perrino
Apricot Cherry Vegan Protein BarsAfter my month long hiatus I’m coming at you with some pretty amazing vegan protein bars. This month has been busy and I have not had much time to try new recipes or even cook much!
 

So many things that happened this month:

  1. WE’RE MOVING! I accepted a great job in Phoenix, AZ as an Integrative Dietitian. I will be working at an Integrative Oncology Center associated with MD Anderson. *Pinch me!*
  2. I became a consultant for Beautycounter. This company blew me away when I learned about them! They are growing fast and making a huge splash in the beauty industry. They have high standards for their products. One thing I loved was that they placed 1500 chemicals on a Never List. This is a list of chemicals they will never use because of their harmful or potentially harmful effects on the body. (More on this later I’m sure!)
  3. I recently came back from a trip to Punta Cana, Dominican Republic. It was a blast but talk about a challenge for those us of with IBS! I was sick with stomach pains for a good part of the trip but I tried not to let that interfere with the fun. My food sensitivity test results allowed me to make smart choices. It was difficult when I didn’t know the ingredients in meals and sometimes it was hard to avoid. Nevertheless, I have a new love for cassava/yucca because that’s what I ate most of the time. I’m excited to experiment with it now that I’m home and make some awesome recipes!
 
Whew! That was a lot but now I’m back and getting back into the swing of things ?
 
Okay so back to these amazing vegan protein bars that I touched on early. I wish I could claim this recipe but I have adapted it from Lindsay Cotter at her blog: Cotter Crunch. She specializes in healthy, gluten free cooking and has some pretty amazing recipes!
 
I try to post recipes that contain ingredients found on our food sensitivity blood test – there are 120 different foods so we try to stick with that. This recipes veers off a little. The one extra ingredient that is not tested is chia seeds. They add 6 grams of protein to the batch and some healthy fats but if you can’t have them then take them out! I will list them as optional in the recipe below.
If the recipe doesn’t 100% work for your food sensitivities make sure to scroll all the way down. I try to make my recipes very general so that they work for everyone. There are so many substitutions that can be made for this recipe so that it works for you!

Cherry Apricot Vegan Protein Bars
 
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Author:
Ingredients
  • 1-15oz can whole chickpeas (rinsed and dried)
  • ½ C rolled oats
  • ⅓ C dried apricots (sulfite free if necessary)
  • ⅓ C dried cherries
  • 2 Tbsp chia seeds (optional)
  • 4 Tbsp allowed liquid sweetener - see substitutions for ideas
  • 1 tsp pure vanilla extract
  • ⅔ C allowed milk - see substitutions for ideas
  • dash of cinnamon (optional)
  • dash of salt
Instructions
  1. Preheat oven to 350F.
  2. In a food processor (or blender) combine oats, chia seeds and apricots. Blend until chopped. Empty contents into mixing bowl.
  3. In same food processor (or blender) add chickpeas. Blend until finely chopped (not pureed).
  4. Add chickpea meal to same mixing bowl.
  5. Mix in allowed sweetener, allowed milk, cinnamon, vanilla, salt, dried cherries. Batter will be very wet.
  6. Pour batter into greased 9x9 pan and spread out to even mixture.
  7. Bake at 350F for 30-40 minutes or until edges are golden brown and center is no longer soft.
Notes
Nutrition information is not provided due alterations that can be made to accommodate food sensitivities.

Vegan Protein Bar

Alternatives:
Oats – you can substitute with any rolled grain like quinoa flakes, barley flakes, rye flakes, spelt flakes, wheat flakes.
Dried fruit – this can also be other dried fruit. Dried apples, dried cranberries, dried blueberries, etc
Liquid sweetener – the recipe originally calls for 100% maple syrup or honey but if you cannot have either of these you can also use rice bran syrup, coconut nectar, corn syrup, cassava syrup
Allowed milk – this can be cow’s milk, any nut milk, oat milk, soy milk, etc

 

 

Products:

What’s your favorite homemade bar?

Enjoy!

Easy Healthy Gummies

Easy Healthy Gummies

Posted on by Carie Perrino

Easy Healthy Gummies

I’m so glad I found these easy healthy gummies!

Gummies were always a go to candy when I was younger. I remember my brother and I having competitions on long car rides to see how many gummies we can fit in our mouths. Kind of gross now that I think about it!

I stopped eating gummies for years until recently I found that they can actually be HEALTHY! I’m not talking about gummies you buy in the candy aisle that contain corn syrup, artificial colors, citric acid. These are easy, homemade and healthy!

 

Bonus: they taste better than the chemical laden store bought gummies!

 

I tested a lot of gummy recipes to find the perfect combination of ingredients. One thing I found is that you have to use ingredients that allow you to concentrate the flavors . Many recipes I see call for 100% fruit juice + added sweetener. When I made them they do not provide enough flavor in the end product!

These gummies are packed with flavor!

 

What makes these gummies healthy?
  1. Make your gummies with beef gelatin powder. This helps improve gut health and digestion, protects joints, improves skin health, heart health and helps you feel full.
  2. I sweetened them with raw honey. Honey has antioxidants to prevent cell damage, natural allergy relief and it boosts immunity!
  3. My Lemon-Ginger gummies are a great source of vitamin C and lemon juice aids in digestion. Ginger is often used for indigestion and to calm an upset stomach.
  4. My Orange-Cranberry gummies are another great source of vitamin C and phytonutrients. They have significant antioxidant properties. Cranberry juice is most often associated with providing relief from UTIs. There are also cardiovascular health benefits, digestive benefits and many more!

I used these fun Fruit Shack gummy molds but any molds will do!

Easy Healthy gummies
 
Save Print
Clean eating healthy gummies that you don't have to feel guilty about eating!
Author:
Ingredients
Lemon-Ginger Gummies
  • ⅔ C lemon juice
  • 1.5oz gelatin
  • 6 Tbsp raw honey
  • 1 tsp grated ginger
Cranberry-Orange Gummies
  • 2 Tbsp honey
  • 2 Tbsp cranberry concentrate
  • Fill to 1 cup with 100% orange juice
  • 1 tsp orange zest
  • 1.5oz gelatin
Instructions
  1. Add liquid to pot.
  2. Sprinkle gelatin over liquid and let sit for 3-5 minutes to bloom.
  3. Heat and stir to dissolve gelatin – do not boil!
  4. Fill gummy molds or pour in thin layer in a 9x13 pan
  5. Refrigerate for 30 minutes to cool.
Notes
Makes two trays of “fruit shack” gummies per batch. If using a gummy bear mold – ¼ cup makes about 50 gummies.

No gummy molds? You can pour the gummy mixture into 9x13 pan and cut into squares or use cookie cutters when cooled!

**Nutrition information is not provided due alterations that can be made to accommodate food sensitivities.

 

Products:

What is your favorite flavor of gummies?

Enjoy!

Zucchini Pizza Bites

6-Ingredient Zucchini Pizza Bites

Posted on by Carie Perrino

Zucchini Pizza BitesHappy National Pizza Week!

Until now I didn’t know National Pizza Week existed but I can’t say I’m sad about it! This gave me an excuse to create a new healthy “pizza”-like recipe. So below I bring you ~ Zucchini Pizza Bites with Sauteed Onion Puree and Goat Cheese

I know you can’t wait for this recipe.
Keep reading or just scroll down to the recipe – I won’t be mad!

Throughout the years I have experimented with different carriers (crusts) for pizza and different sauces – some have been better than others. I’ve made my own pizza dough, eggplant pizza, zucchini pizza, cauliflower pizza, quinoa pizza bites, pesto pizza, bbq chicken pizza – ya dah ya dah ya dah. I love pizza because there are endless possibilities. No matter what your food restrictions are I’m confident that we can find a pizza that works for you!

carrier + delicious sauce + cheese = Pizza

My zucchini pizza bites are a take on the standard zucchini pizza but with my food-sensitivity-accommodating twist!

Here are some of the food sensitivities I avoid when attempting to make pizza:

  • Tomatoes – There are a lot of ‘no-mato’ sauces for people who are sensitive to nightshade vegetables. Different varieties are made with beets, carrots, red bell peppers, etc. I can’t say that I have ever had them but have been wanting to make beet ketchup soon! Stay tuned!
  • Garlic – To find recipes without garlic is nearly impossible most of the time. One trick that I use is to search “Low-FODMAP – insert food here” – i.e Low FODMAP pizza sauce, etc. This is a great place to start and then you can narrow down after that.
  • Olives – This eliminates olive oil. Depending on their use, it is pretty easy to replace the requested oil with any allowed oil. In my recipes I try to list the oil as “allowed oil” unless a specific oil is needed for flavor or texture – like sesame oil, which has a very strong flavor.

Anywho…

I made a New Years Resolution to myself to pay close attention to my food sensitivities because my symptoms of IBS are getting worse again – which happens when you get careless – oops! The worst thing about it is that I have total control over it but for several months had chosen to ignore it – I blame the holidays. Being able to control my symptoms and feeling good everyday makes it all worth it!

 

Here’s to the New Year, New Year’s Resolutions and Pizza 🙂

6-Ingredient Zucchini Pizza Bites
 
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Enjoy this 6-ingredient pizza bite recipe! Great for an appetizer at a family get together or just make a full plate for yourself!
Author:
Ingredients
  • 1 Tbsp allowed oil
  • 1 Zucchini - cut diagonally into ¼-inch slices
  • 1 Yellow onion - sliced
  • ¼ Cup chicken/vegetable broth
  • 1oz Goat cheese
  • Fresh oregano - chopped
Instructions
  1. Heat allowed oil in pan. Sautee onions until soft and golden brown - about 10-12 minutes
  2. Place sauteed onions and ¼ cup broth into blender and blend until smooth. I used my immersion blender which worked great!
  3. Place zucchini slices in the pan that was used to sautee onions. Cook each side for 2-3 minutes. The zucchini should be lightly browned on each side but not soft.
  4. To assemble pizza put a dollop of onion puree on top of the cooked zucchini (You can put as much or as little as you would like depending on your taste!), place crumbled goat cheese on top of onion puree and garnish with chopped oregano.
Notes
Nutrition information is not provided due alterations that can be made to accommodate food sensitivities.

 

Alternatives:
Carrier – I bet this would taste AH-mazing on a wheat or gluten free traditional pizza crust, eggplant rounds, yellow squash slices, or cauliflower crust
Toppings – you can use any variety of cheese like gruyere. Pair it with sauteed mushrooms!

 

Products:

Here is another great recipe that you can make with an immersion blender: 5-Ingredient Cauliflower Soup

What’s your favorite kind of pizza?

Enjoy!

Tzatziki Dip

Greek Tzatziki Dip

Posted on by Carie Perrino

Tzatziki DipToday I spent the day shopping and cooking. It was a wonderful day but now my feet hurt! I started the day making my enchilada sauce and mac and cheese (for Brandon) and then I had to go searching for our Halloween costumes. We’re going to a Halloween party on Friday night and yes, we have waited until now to decide on our costumes. We decided to be robbers… easy right? no! I would have never thought it would be so hard to find a long sleeve black and white striped shirt for a man.

Anyway, I have been doing a lot of reading/listening to webinars and research about the role of fat in our diet and how the current nutrition guidelines are essentially killing us. Ever since the 90’s when we went through the low-fat craze the rate of obesity has been increasing exponentially. Why? Because when the food industry removes fat from their foods it tastes like cardboard – so they add sugar in its place! Snackwells cookies anyone?

So here is a novel thought. We should be eliminating refined carbohydrates from our diet (i.e. sugar, white bread, etc) and adding more fat! I’m not talking about fat from fast food items, or processed goods but instead eating more avocados, eggs, nuts and healthy oils like olive oil and coconut oil.

As I listen and read all of this research I have been tweaking my diet to include more nuts and not being afraid to eat more avocado. I think it is safe to say that I am consuming considerably more calories but I have already lost 2 pounds! I’m not starving myself or logging my calories but instead being conscious of my carbohydrate intake and choosing full fat options when I have them – like full fat cheeses and milks. I am trying to keep my carbohydrate intake to 60-100g per day but this is plenty if you are not eating bread, pasta, and other heavy carb meals.

A calorie is not a calorie! Food is information for your body and everything is interpreted differently.

Greek Tzatziki Dip
 
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Author:
Ingredients
  • 2 C full fat plain greek yogurt
  • 1 lemon, juice only
  • 2 cloves garlic, minced
  • 1 Tbsp allowed mild oil
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 cucumber, deseeded and finely diced
Instructions
  1. Combine all ingredients in a bowl and mix to combine.
  2. Refrigerate until ready to serve.
Notes
Nutrition information is not provided due alterations that can be made to accommodate food sensitivities.

 

Alternatives:
Most of the ingredients in this recipe are needed for a traditional tzatziki. If you are sensitive to garlic, this could be omitted but understand the flavor will be different than traditional. The pepper can also be omitted without much change to the recipe.
Oil substitute – use any mild oil here – liquid coconut oil, olive oil, nut oils, etc.

 

What’s your favorite Greek food?

Enjoy!