Filed In: Gluten Free
Kale. Let’s talk about kale. It’s one of the most nutritious and easily digested greens out there, yet it is one of the most untouched. Don’t be scared of it, but rather embrace it. It’s not just for health nuts. Fabulous recipes using this leafy green are scattered galore, and Heather Crosby from the wonderful YumUniverse, has come to share one of the best and easiest ways to eat it. Incorporate this delicious veggie into your snacking regime with these oh-so-yummy Almond Crunch Kale Chips.
Hey hey! The girls at LOLO are starting a week of gluten free eating! Who is with us? Good news: you’re not alone in this escapade! Keep up with the progress of your fellow participants, and pour out all of your gluten free thoughts and experiences with this hashtag on Twitter: #loloGFweek. Warning: you might get hooked on this lifestyle, and our recipes are so darn good, you may just dare to go another week. Don’t worry, gluten free doesn’t mean boring– you’ll still be eating waffles and lasagna. Let the party begin (aka a whole new, skin-glowing, great feeling, healthier you!). P.S. We are not just doing this because it’s trendy.
The Dish on Gluten
What is gluten anyways? To put it simply, it is the sticky protein substance in wheat. Why should we avoid it? Our guts are simply not adapted to digest gluten and break it down into individual amino acids.
Did you know that one in every seven people has gluten sensitivity? In fact, most people go their entire lives with knowing this to be the culprit of consistent symptoms: abdominal distention, anemia, depression, anxiety, bloating, migraines, low energy and fatigue, stubborn weight, and even infertility to name a few. Sometimes even medical testing does not reveal this to be the issue. That’s why it is important to test by elimination.
If you feel completely different after a week of a gluten free diet (like I did), then you can be sure you have an intolerance to this substance. Continuing to eat this when you have a sensitivity can cause an array of health problems, so make sure you act with that in mind.
Before you college students try to back out now, check out this totally sweet guide on how to be Gluten Free when you are living in a dorm!
Before you get discouraged, this change in lifestyle can be super fun! I have discovered so many amazing recipes from breakfasts to desserts, and I have found some of my favorite meals at restaurants after adopting this way of life. In fact, many restaurants offer gluten free dishes and menus (even PF Changs!). I encourage you to try a gluten free diet for a week with us LOLO editors and readers! We have made it easy for you with these daily meal plans. P.S. Gluten free does not be expensive. Many people save money because they cut out all the fluff–the unnecessary snacks and the wasted bulk amounts of processed foods for instance. Plus, when you are eating to nourish your body, your body will desire less grub. Warning: you may feel worse before you feel better, but I guarantee that if you can stick with this for 2 weeks, your cravings will disappear, and gluten-filled food will actually taste undesirable. Scroll on for a week of prepared gluten-free recipes!!
Snacks for the Week
Desserts (strategically placed before the real meals, duh.)
We want to hear from you. Share your gluten free thoughts, experiences, and favorite recipes with us in the comments section or on Twitter by using this hashtag: #loloGFweek!!! Want more? See more of our favorite LOLO gluten free recipes like GF pizza and delicious cinnabun muffins here!
It’s that time of year when zucchini squash becomes a big part of your wintertime recipes, and with all that cooking comes leftovers. This gluten free, vegan, and chocolatey zucchini bread is perfect for making sure this green veggie doesn’t go to waste; in fact, it has great potential to be your next cool weather staple. Benefits: the sugar is minimal, yet the flavor is outrageous. It’s that fall-apart bread that never stops giving.
What you’ll need:
2 cups gluten-free all purpose baking flour
2 tsp baking powder
2 tsp baking soda
1 tsp xanthan gum
1 tsp cinnamon
2/3 cup almond or rice milk
1/2 cup agave nectar or pure maple syrup
1/3 cup coconut oil
1 tsp vanilla
1.5 cups shredded zucchini (about 1 large zucchini)
1/4 cup vegan chocolate or carob chips
Shred your zucchini using a microplane.
Mix together dry ingredients. Add agave, milk, coconut oil, and vanilla and stir until combined. Fold in your zucchini and chocolate chips.
Lightly oil a loaf pan and spread your batter in.
Bake at 325 degrees for 20 minutes, rotate, and then bake for another 10 minutes. Remove when toothpick comes out clean.
Makes 1 loaf.
Bonus: This bread packs in almost 4 grams of fiber per slice.
I am on a huge cinnamon kick for a reason known: it is so soothing to eat, the smell is delicious, and the health benefits are glorious. Plus, it is one of those spices that welcomes fall with open arms. But, you know what’s even better than cinnamon? Cinnamon buns. They bring me back to my childhood, but clearly they are not the most healthy of choices. Or are they? Thanks to Shop.Cook.Make, Cinnamon-buns are now a super nutritious, gluten free option. The coolest part: they come in the form of muffins! (Celebrating encouraged.)
1/2 cup of Coconut Flour
1/4 teaspoon of Baking Soda
1/4 teaspoon Baking Powder
1/4 teaspoon of coarse Salt (I used Fleur de Sel)
1/3 cup of Yogurt (I used Greek)
1/2 cup of Honey (or Agave)
For the Cinnamon Topping:
3 teaspoons of ground Cinnamon
4 tablespoons of honey (or Agave)
2 tablespoons of unsalted butter, melted (ghee or coconut butter will work too)
1/4 cup of chopped walnuts (optional)
1. Preheat your oven to 350 degrees F.
2. For the muffins, combine all the dry in ingredients and blend well.
3. Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour), or blend well by hand.
4. Fill muffin or cupcake liners about 3/4 of the way with batter.
5. Drip the cinnamon topping over the top of each muffin. Some of it will sink into the muffin batter. You can use a toothpick to poke the topping into the batter, to get more of the topping to spread into the batter.
6. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
7. Cool and enjoy! Store for a few days at room temperature (covered) or keep in the refrigerator for a week or so.
Can you believe it’s already October? I think I say this every October. I don’t know about you, but when the cool weather starts breezing in, I crave the winter festivity foods, especially pumpkin, hence this lovable muffin recipe. It’s gluten free and grain free. When these warm muffins are fresh from the oven, this little fact seems like a big secret because it doesn’t compromise the rich flavors! So fill your house with the warm aroma of fall, and hop on this pumpkin-loving train. These goodies are perfect for breakfast or a yummy mid-day snack. P.S. Bookmark this recipe. Your friends and family are bound to ask for it.
Prep-time: 5 minutes
Bake-time: 20-25 minutes
Tools needed: muffin pan, muffin liners, bowl, spatula
What you’ll need:
- 1/3 cup amaranth flour
- 1/3 cup buckwheat whole groats ground into flour
- 1/3 cup arrowroot
- 2 tablespoon flax meal
- 3/4 tsp soda
- 1 tsp cardamom
- 1/3 cup xylitol (may use any sugar you like)
- 1 cup canned pumpkin
- 2 local eggs (may use 2 flax gels or 1/2 cup yogurt)
- 1 tbsp coconut oil (may use any oil or just omit this)
Pre-heat oven to 350 degrees.
Place all dry ingredients into a bowl and whisk together.
In another bowl, add in your wet ingredients and sugar. Stir together.
Add in dry ingredients and mix till combined.
Scoop batter into muffin liners and bake for about 20-25 minutes.