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Celiac.com 10/30/2020 - Over the last couple of years the ketogenic, or "keto diet" has really taken off, and for good reason. It's a diet that is lower in carbs (the aim is to keep them under 25g a day), higher in “good” fats, with a moderate amount of protein. Kbosh Artisan is a food company that has tapped into this popular diet by creating an amazing assortment of specialty gluten-free keto crusts that cover every occasion, including the following varieties, and each packages contains two crusts: Cauliflower Keto Crust: Pizzas & Lots More Zucchini Keto Crust: Pizza, Low Carb Snacks & More Italian Spinach Keto Crust: Pizzas, Wraps, Breakfast Broccoli Keto Crust: Pizzas, Wraps & More Mexi Zucchini Keto Crust Kale Keto Crust: Pizza, Wraps, Lots More Dessert Cauliflower Keto Crust Chocolate Zucchini Keto Crust Pumpkin Zucchini Keto Crust For this review we tried their Cauliflower Keto Crust to make two low carb, gluten-free margherita pizzas, and their Pumpkin Zucchini Keto Crust to make a gluten-free, low carb pumpkin pie. Kbosh recommends leaving their crusts in the freezer until you use them, and ours thawed out in direct sunlight in only about 30 minutes. Each crust was simple to remove from the package and did not break or fall apart. For the pizzas we oiled a baking pan and laid the Cauliflower Crusts on it, and then added tomato sauce, cheese and basil. We used a small skillet to make our pumpkin pie, and after oiling it we laid the Pumpkin Zucchini crust inside, and then poured in our pumpkin pie mixture. It took only around 15 minutes at 450F to bake the pizzas, and the results were amazing! I was really surprised how great they tasted, and the texture of the crust was perfect—a bit chewy with a nice light taste. We left the pumpkin pie in the over at 350F for an additional 25 minutes after we removed the pizzas, and it also came out amazingly well. The crust was light and crispy tasting, just like you would expect from a pumpkin pie crust. We give two thumbs up to Kbosh's Artisan Keto Crusts, which offer everyone a convenient way to enter the world of keto dieting while also staying gluten-free. Visit their site for more info.
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Celiac.com 07/25/2020 - Drs. Michael and Mary Dan Eades are physicians and health researchers from Boulder, Colorado who co-wrote the best selling Protein Power in the late 1990s. The book sets forth, in the words of the authors, “not a high protein diet” but “an adequate protein diet.” For this reason that I am not a big fan of the “Protein Power” phrase, though I suppose that the alternate titles Adequate Protein or Fat Power would not have helped with book sales. The subject of this review is the sequel The Protein Power Lifeplan (Grand Central Publishing, 2001) in which the Eades take “the opportunity to answer readers’ queries, to include information on the many far-ranging benefits of the regimen, and to offer, at last, a comprehensive plan for living what we think of as a Protein Powered life.” This is not just your run of the mill diet book. It is a comprehensive plan for health. One that is well worth reading - not just for celiacs and the gluten intolerant, although they do address us directly, but for all those who wish to lead a healthier and fuller life. The Protein Power Lifeplan is composed of fifteen chapters, the cornerstone chapter being a section called “Man the Hunter,” in which the Eades lay out the evolutionary foundation for their lifestyle recommendations. The chapters that follow address varied topics such as insulin, dietary fats, cholesterol, antioxidants, sweets, as well as iron, magnesium, sunshine, along with mental and physical exercise. The book ends with practical advice on how to implement their nutritional plan. Man the Hunter This chapter sets the foundation for the rest of the book. It lays out the historical basis for, not just what our ancestors ate, but how they exercised, what types of minerals they obtained in their diets, and how much sunshine they got (no, they didn’t have sunscreen). The gist of the message – a point I’ve made in my other articles for this newsletter – is that while we’ve only been consuming the fruits of agriculture and ranching for at most 10,000 years, we were hunter gatherers for at least two and a half million years before that. What did we eat? Well, certainly not grains in any form (inedible grass seeds), no beans, no dairy, no refined sugars. Only a diet of “nutrient-dense foods – meat, fish, and poultry, rich in protein and good-quality essential fats; fruits, berries, and vegetables, rich in antioxidants and cancer fighting substances….” Brief Summaries of Some Non-gluten Chapters Before we get to the subject that’s probably of most interest to the readers of this newsletter – the impact of gluten on the human gut -- let’s briefly touch on a few of the other interesting topics in this book: Insulin – this key hormone “lies at the root of heart disease, diabetes, hypertension, cholesterol, and triglyceride elevations….” This is an important subject for the gluten intolerant as we tend to replace foods that contain gluten and are high in carbohydrate with non gluten foods that are also high in carbohydrate. In doing so we’ve solved the primary problem of autoimmune reactions to foreign proteins but we continue to set ourselves up for what is variously called Syndrome X, Metabolic Syndrome, or Hyperinsulinemia/Insulin-Resistance Syndrome. Fats – the low fat dietary recommendations made by the health establishment in the past few decades have been an abject failure. Healthy, unadulterated fats were a staple of our ancestors’ diets. While there is a shifting perspective with a newfound emphasis on Omega 3 and monounsaturated fats like olive oil, it is a shame of the highest order to have demonized what was to our ancestors a primary macronutrient. Cholesterol – another unnecessary demonization has been directed at this “naturally occurring and necessary substance.” Yes, there is such a thing as “bad” cholesterol, the subfraction of LDL called “small, dense.” But taking drugs to reduce it is akin to demanding that bandages be removed from the scene of an auto accident. High bad cholesterol is a symptom of a dietary issue rather than a problem in and of itself. And, gasp, no correlation has ever been established between the consumption of cholesterol and high blood cholesterol. Sunshine – “We recommend regular sunbathing as a necessary step back to the natural lifestyle we were meant to live.” Huh? Haven’t we been told to avoid the sun at all costs, to slather on layer after layer of sunscreen to avoid the deadly rays from above? Like us, our ancestors would certainly have avoided sunburn when possible. But sunlight is a natural source for vitamin D and will “protect us from weak bones, sad moods, a slow metabolism, and cancers….” It is not to be avoided but enjoyed. The Leaky Gut Perhaps of most interest to celiacs and the gluten intolerant, The Protein Power Lifeplan contains a tour de force of a chapter entitled “The Leaky Gut: Diet and the Autoimmune Response.” If you were to read nothing else in the book, you have to read this one chapter. The substance of the Eades’ argument in this chapter is this: We only began to consume grains as an important food source after the change from a hunter gatherer to farmer. This occurred about 10,000 years ago at the most. (Some groups made this shift much more recently!) The purpose of the human intestinal tract is to “break down the foods we eat and absorb nutrients from them.” Eating grains causes not just direct damage to the digestive system, in the case of celiac disease, but also results in cellular inflammation of the gut lining. This inflammation then leads to intracellular gaps that allow incompletely digested plant proteins access to the bloodstream. Once in the bloodstream, “these plant proteins… cause trouble because their structure is so similar to the structure of body proteins; some of them are like the proteins in joint surface tissues, others like the filtering apparatus of the kidneys, and still others like the covering of nerves.” It’s not just grains that cause this problem. Lectins from beans can also cause intracellular gaps in the gut and the autoimmune issues above. Conclusion By taking us back to our ancestral diet and habits that formed over millions of years, The Protein Power Lifeplan is an excellent resource for discovering why it is that we have issues with gluten-containing grains. But, as you can see, this book is more than just a warning against wheat, rye, and barley. It’s a refreshing, common-sense antidote to much of our recent dietary wisdom. Highly recommended reading.
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Been working on this for the past 4 days and got it about perfect. 120g (1 cup) Almond Flour 100g (1/2 cup) Swerve Granular (Erythritiol) 2tbsp Flax Meal 2 tsp Baking Powder 2 tsp Cinnamon Powder 1tsp Ginger Powder 1/4 tsp Nutmeg Powder 1/4 tsp Salt 60g (1/2 cup) Chopped Walnuts 1/2 Cup Melted Nutivia Butter Flavored Coconut Oil 3 Eggs Whisked ROOM TEMP 56g (1/4 cup) Cream Cheese (Kite Hill Almond Base, or Miyoko Cream Cheese work to keep it dairy Free) 2 tsp Vanilla Extract 24 Drops Carrot Cake Extract from oooflavors (optional) 150g Grated Carrots (I use a zester and make it really fine) 1 tbsp apple cider vinegar, 1. Preheat Oven to 350F and fill a cupcake pan with liners 2. In a large bowl mix the almond flour, erythritiol, flax meal, baking powder, cinnamon, ginger, nutmeg, and salt, then add in the chopped walnuts and mix. 3. Now add the melted coconut oil and form a crumble and set aside 4. In a large measuring cup cream together the eggs, cream cheese, and extracts, then stir in the apple cider vinegar and grated carrots til evenly combined 5. Now pour the wet into the dry and mix completely, and portion into the cupcake pan. 6. Bake for 30 mins, and enjoy. These
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Cookies that taste like bit size pumpkin pies? Yep staple for my holiday season runs. Pumpkin Pie Cookies (Makes 20-24 cookies) 180g (1 1/2 cups) Almond Flour 1 tsp Pumpkin Spice 1/2 tsp Cream of tartar 1/2 tsp Baking Soda 66g (1/3cup) Brown Swerve for Keto or Brown Sugar 1/4 cup Pumpkin Puree 1 large egg (ROOM TEMP) 2 tbsp Melted slightly warm Nutiva Coconut oil 1/2 tsp Vanilla Extract 2 tbsp Swerve Granular 2 tsp Cinnamon 1. Preheat Oven to 350F and line a baking sheet with parchment paper. Mix the Cinnamon and Swerve Granular in a small bowl set aside, 2. In a bowl whisk together the first 4 dry ingredients 3. In a another bowl or a large mixing cup cream together the brown swerve, egg, butter flavored oil, pumpkin puree and extract. 4. Combine the liquid into the dry and mix well, then form into 1" balls, roll in the cinnamon mix then place on the baking sheet with about 1" spacing. Slightly flatten into a thick cookie (these will not spread much). 5. Bake 12-15mins til lightly browned and let set for 10 mins, feel free to sprinkle some of the leftover cinnamon mix and transfer to a wire rack to cool. NOTES Ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/p/swerve-granular-sugar-replacement https://thrivemarket.com/p/swerve-brown-sugar-replacement https://thrivemarket.com/p/nutiva-organic-buttery-refined-coconut-oil
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2 weeks of working on it and I got the recipe down, just featured them at a farmers market and sold out. Makes 10 4" bagels. in grams, so you can half or quarter the recipe. 3 Cups (360g) Almond Flour 1/2 Cup (56g) Flax Meal 2 tbsp (14g) Coconut Flour 2 tsp Baking Soda 2 tsp Baking Powder 1/2 tsp salt 10 eggs 1/4 cup (60ml) Apple Cider Vinegar 2-3tbsp Everything Bagel Seasoning (optional sprinkle a bit on top before baking) 1. Preheat oven to 350F, grease bagel mold and dust with coconut flour 2. In a large food processor pulse your dry ingredients (Almond Flour, Flax Meal, Coconut Flour, Baking Soda, Baking Powder, Salt) 3. Add in your Eggs and Vinegar and mix well. 4. If your quick you can pour it into the molds or have to use a spatula, I fill 4" molds about 1/8" from the top 5. Bake in the oven for 25 mins, let set in the mold for 20-30mins before removing and setting on a wire rack. They can be kept on a counter for 2-4 days or longer in the fridge, Freeze well too.
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Simple Gut Easy Stewed Beef Base
Ennis-TX posted a blog entry in Gluten Free and Specialty Diet Recipes
This is a good and simple meat dish, I came up with this variation as something with flavor but no harsh spices and easy on the gut. The benefits of Tumeric as an anti-inflammatory and lack of harsh peppers make along with the method of cooking the meat keeps it from becoming hard and chewy from fat seizing. 1lb 90%+ Lean Beef 1 Medium Onion chopped fine/minced 1 3/4 cup water 1-1 1/2 tsp Tumeric 1/2-1 tsp Black Pepper 4 Tomatoes or cheat with canned diced drained 3 tbsp Tomato Paste 1 tsp salt 2-4 large eggs 2 spring onions for garnish 1. Place meat, onions, tumeric, pepper in 1 3/4 cup cold water, break up the meat well, simmer 20 min on low heat. 2. In another pan place tomatoes in boiling water for a few mins, remove rub off skin. Cut in half remove seeds and dice. 3. Add tomatoes, tomato paste, salt to pan, simmer 15 mins covered. Uncover and simmer another 5-15 mins til the constancy of Ragu. 4. Crack in eggs, let set for 1 min then break yolks and run into streaks. Replace lid and let them cook. Serve with spring onions chopped over. This is a simple dish, you can really go anywhere with it Cusine wise. IE. Replace tumeric with. 1/2 tsp cumin, 1tbsp chili powder, 1/2 tsp oregano for chili. 1 tsp cumin 1tbsp taco seasoning for a good taco dish Or go with Italian seasoning for a Ragu-
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Coconut Pancakes, low carb, and free of gluten, starch, grains, or sugars. 1/2 cup (56g) coconut flour 1 tsp baking soda 1/8-1/4 tsp uncut stevia or monkfruit powder 4 beaten eggs 1 cup (240ml) Coconut milk 1 tsp vanilla or maple extract Optional 10-20 drops oooflavors pancake flavor drops 1. Beat the eggs, extract, drops, milk in a bowl or 4cup measure cup. 2. In another bowl whisk flour, baking soda, sweeteners. 3. Mix the flours into egg mix and let set a few mins to thicken while you preheat skillet/griddle on low heat 4. Grease skillet with a Tbsp of coconut oil or a spits of spray between batches, and pour forming 3" pancakes cooking 2 mins a side flipping til brown. These are thick and a bit dry, I love using a bit of butter flavored coconut oil and Lakanto or oooflavors Sugar Free syrups on them. Seriously try with the cookies one from oooflavors NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/nutiva-organic-coconut-flour https://thrivemarket.com/p/lakanto-maple-flavored-sugar-free-monkfruit-syrup https://www.oooflavors.com/products/pancake-flavored-liquid-concentrate https://www.oooflavors.com/collections/zero-syrups
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So going through old family recipe cards again and I find a super simple recipe for something called a Krugel....looked interesting and I figured I could do it with miracle noodles. Noodle Krugel 2 Packages Miracle Noodles Angel Hair 2 large Eggs 1/2 Cup (60g) Swerve Sugar Replacement 1 1/2 Cup (360ml) Almond Milk 6oz Kite Hill Ricotta 20 Drops oooflavors Raisin Bread (Optional) 1/4 Cup Chopped Nuts (I used walnuts) 1tbsp Swerve 1tbsp Cinnamon 1/2 tbsp Nutmeg 1. Day before Prepare and dry your noodles, and chop up into 1-2" Pieces and place in a 8x8-9x9 Baking dish 2. Combine your eggs, cheese, milk, swerve and drops mixing well til mixed (I used a hand blender) 3. Pour your mixture over your noodles and cover with plastic wrap and transfer to the fridge and leave overnight or at least 8 hours 4. Next Day, Preheat oven to 350F, mix up your nuts and spices and evenly sprinkle over the top and cover the dish with foil. 5. Bake 35mins covered, then remove foil and finish for 40 mins Thrive Market 25% off link http://thrv.me/gf25 https://thrivemarket.com/p/swerve-granular-sugar-replacement https://thrivemarket.com/p/miracle-noodle-shirataki-noodles-angel-hair https://www.oooflavors.com/products/raisin-bread-flavored-liquid-concentrate?variant=12578237448286
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I was going to make hamburger Salad but recalled a mini burger receipe from a cook book I got from ketosummit. Modified slightly and made 2 regular size buns in 2 cup glass dishes. I have their permission to repost this. Today is also National Comfort Food Day....well not having ate a burger bun in 5 years I think this counts. (I made a extra bun and ate it mashed avocado) Makes 2 buns or 4 slider buns. 2/3 cup (70g) Almond Flour 1 tsp (4g) Baking powder 1/2 tsp salt 2 eggs 5 tbsp (75ml) Nutiva Butter Flavored Coconut oil 1. Put half of each dry ingredient in each dish (1/3cup (35g) almond flour, 1/2 tsp baking powder, 1/4 tsp salt) whisk. Now add 2.5tbsp Coconut oil, 1 egg to each and mix well. 3. Microwave on high 90 sec each and let set a min and they should pop out. 4. If using the 2 cup dishes cut in half, if using coffee mugs you get 4 slices for sliders each. Thrive Market 25% off http://thrv.me/gf25 https://thrivemarket.com/p/bobs-red-mill-super-fine-almond-flour https://thrivemarket.com/nutiva-butter-flavored-coconut-oil And Check out they have cook books and recipes that are pretty much all gluten free, low carb, and easily made dairy free https://ketosummit.com
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Found a way to make low carb and dairy free green bean casserole. As a kid I only really ate the French onions on top so I loaded a whole special batch of them on my casserole. Start by making my French fried onions from the other post but add in 2 thin sliced scallion. Then the following. 2 cans greenbeans drained 8oz sliced mushrooms chopped rough 2tbsp Nutiva Butter Flavored Coconut oil 3 minced cloves garlic 1/2 cup chicken stock 1 can full fat coconut milk 1/4-1/2 cup nutritional yeast 1. Preheat oven to 400F 2. Over medium heat sauté mushrooms and garlic in the coconut oil til soft (5min) 3. Add the coconut milk, stock and bring to a boil reduce heat and simmer til it starts to thicken. 5. Stir In the nutritional yeast til combined and then the green beans stirring to coat. 6. Transfer greased 8x8 dish and top with the onions as desired then bake 15 mins. For extra crisp few mins under broiler.
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1/2 onion sliced thin 2 shallots sliced thin 2 cloves garlic minced 8 Oz sliced mushroom rough chopped 2 packs Miracle Noodles, prepared chopped 2 cans Tuna with the water shredded 8tbsp Primal Kitchen Mayo 1 tsp Primal Kitchen Mustard 1Tbsp lemon Juice or apple cider vinegar 1/2 cup (55g) Blanched Almond Flour 1/2 tsp crushed dried rosemary 1 tsp ground pepper 1 tsp salt 1. Preheat oven to 325F and grease a 8x8 pan 2.Pan fry onion and shallots over medium heat til tender, then add in the garlic and chopped mushroom cook a few more min til soft and cooked well, Remove from heat. 3. In a bowl mix chopped noodles, mayo, tuna and water, mustard and lemon juice. 4. In another bowl mix almond flour, rosemary, black pepper, and salt. Then mix half of the seasoned almond flour into the noodle mixture and combine well. 5. Add noodle mix to the pan and combine well with the mushrooms and onions, transfer to baking dish and top evenly with the rest of the almond flour mix. 6. Bake 30-40min til lightly browned. I used Capellini noodles as the thin texture worked best in my mind But Angel Hair Could also work. This recipe is my own and a combination of aspects from two other tuna recipes and another casserole dish. http://thrv.me/gf25 For 25% off your first order. https://thrivemarket.com/p/bobs-red-mill-almond-flour https://thrivemarket.com/p/thrive-market-wild-albacore-tuna-no-salt-added https://thrivemarket.com/p/primal-kitchen-organic-spicy-brown-mustard https://thrivemarket.com/p/primal-kitchen-avocado-oil-mayo https://thrivemarket.com/p/miracle-noodle-shirataki-noodles-angel-hair
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First batch was still too soft did it again this time with Ingredients 2-½ tablespoons Nutiva Butter Flavored coconut oil divided 2 Bags Miracle Rice, prepared and dried 3 cups Almond Milk 3/4cup (100g) Nutiva Coconut Flour 1 cup (110g) Blanched Almond Flour 1tbsp Konsyl Psyllium 2/3 cup Lakanto maple syrup 30-35 Drops oooflavors Corn Bread Flavoring (Omit for bread pudding, or sub their Raisin Bread extract for a different take) ½ teaspoon ground ginger ½ teaspoon ground cinnamon ¼ teaspoon salt 2 egg, beaten ½ cup cold almond milk Preparation Preheat oven to 300°F. Grease a 1-½ quart soufflé mold or baking dish with 1 tablespoon of the Nutvia Butter; set aside. Prepare your Miracle rice, whisk your eggs in one bowl, and whisk your Flours and Psyllium together in another so they will be ready. Heat 3 cups of milk in a saucepan until it is close to boiling. Add the Flour mix and reduce heat to low use a immersion blender to mix it in. Stir until the mixture thickens (about 5 minutes). Remove from the heat and add the remaining Nutiva Butter, maple syrup, Flavoring, cinnamon, ginger, salt, eggs, and miracle rice stir in well, then PULSE with a hand blender so their are still come clumps of miracle rice left but it thickens up nice. Pour into buttered dish. Place in the preheated oven and bake for 40 minutes. Pour the cold milk over the pudding and return to the oven. Cook for 2 hour to 2 hour 45 minutes until the top is brown and crisp. Depends on dish and how deep. Serve hot or warm with topping of choice. Turned out better...I am doing it in a deep loaf pan so I think that is part of my issues, I am also debating adding another egg or two for a more custard like consistency. Family thought it was a good bread pudding. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/nutiva-butter-flavored-coconut-oil https://thrivemarket.com/p/miracle-noodle-shirataki-rice https://www.luckyvitamin.com/p-435169-nutiva-organic-coconut-flour-3-lbs https://thrivemarket.com/nutiva-organic-coconut-flour https://thrivemarket.com/p/bobs-red-mill-almond-flour https://thrivemarket.com/p/lakanto-maple-flavored-sugar-free-monkfruit-syrup https://www.amazon.com/Konsyl-Supplement-All-Natural-Gluten-Free-Sugar-Free/dp/B079G2K943/ https://www.oooflavors.com/products/corn-bread-flavor?variant=17030567685
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Here is a nice flavorful Jambalaya from my Paleo based catering, 1 tablespoon oil 1 chopped onion 1 chopped red bell pepper 1 tablespoon minced garlic 12 ounces andouille sausage, sliced (Aidells is Gluten Free and found in most walmarts) 2 package Miracle Rice 1 tablespoon Cajun seasoning like Big Axe Spice No Salt Black'N Jack 1 teaspoon paprika 1 teaspoon freshly ground black pepper 1 teaspoon dried oregano 1/2 teaspoon onion powder 1/2 teaspoon dried thyme 3-4 cups Pacific Chicken Bone Broth 1 tablespoon tomato paste 1 (14.5-ounce) can no salt-added diced tomatoes, undrained 3/4 pound peeled and deveined medium shrimp 2 (Frozen pre cooked works great, or 12oz of Canned Crab or chopped up surumi) 2 tablespoons chopped fresh parsley to finish (Optional) 1. Prepare and pan dry the Miracle rice as instruction set aside in a bowl 2. Add the first 5 ingredients and stir cooking til vegetables are tender 5-7mins 3. Add in the Miracle rice, paprika, pepper, oregano, thyme, onion and garlic powder stir well cook another 2 mins 4. Then pour in the chicken broth, water, tomato paste, can of tomatoes stir well. Bring to boil, cover and reduce to low heat and simmer for 20mins 5. Add in your Shrimp/Crab, and Cajun Seasoning stir in and cover for another 5mins(I found I could sub a can of crab meat, or surumi) 6. Remove from heat let stand for another 5-10 mins then stir in the parsley and serve. Extra 25% off your first order with Thrive Market http://thrv.me/gf25 https://thrivemarket.com/p/miracle-noodle-shirataki-rice https://thrivemarket.com/p/pacific-foods-chicken-bone-broth https://thrivemarket.com/p/brother-bru-brus-african-hot-pepper-sauce-very-hot http://bigaxespice.com/shop.html
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Hello! I have been on a diet called Carb Nite for about 5 years. Basically, you eat low carb (~30 g carbs/day) 6 days a week, then you have one cheat period of 8 hours, one day a week. I'm not eating gluten free, but six days a week my diet is naturally low in gluten with the exception of condiments, etc. which may contain gluten in low amounts. On my cheat night I might eat noodles or bread and cookies or cupcakes, so there's definitely a lot of gluten there. I also have longer cheat periods when I go on vacation. I had a check-up recently and have severe deficiencies including anemia, B12 deficiency, and magnesium deficiency. This seems odd to me for a diet that consists mostly of meat, fish, and low-carb green veggies. I've also had digestive and other health problems for a long time and I never considered celiac, but I'd like to be tested to see if it's a possibility. Would there be a good chance of having accurate results, or am I not eating enough gluten to be able to tell? I'd rather not eat large amounts of carbs every day (and gain weight) if I don't have to.
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Vegan Low Carb Taco Soup 8-10 servings HUGE POT 1/2 a onion chopped 1 red bell pepper chopped 2-3 cloves chopped garlic 2 packages Upton Chili Lime Jack Fruit (https://thrivemarket.com/uptons-chili-lime-jackfruit-carnit…) 1 cup Tomato Sauce 2 cups Stock of Choice (https://thrivemarket.com/pacific-foods-organic-simply-stock…) 2 Cups Water 1 Can Petite Diced Tomatoes 2 Bags Miracle Noodle Rice Cooked and strained (https://thrivemarket.com/miracle-noodle-miracle-shirataki-r…) 3 tbsp Taco Seasoning 2 tsp Cumin 16oz of shredded lettuce (I got the shredded from my local grocery store) 1. Saute your garlic, onions, bell peppers over medium high heat til they are tender and start to caramelize 2. Add your jack fruit getting all the seasoning sauce out of the packages and break it up with a ladle while stirring it in well so the chunks break up and look like shredded meat 3. Now add the Tomato Sauce, Stock, Water and bring to a boil then add in your Tomatoes, Seasoning, cumin, and the Miracle Rice and Simmer on medium stirring for 5-7 mins. 4. Add the entire bag of lettuce and stir it in wilting into the soup. Taste and see if you desire more salt or more seasoning. I serve this topped with a vegan cheese shreds and salsa with Benito chips and have some avocado on the side. BTW Miracle Rice is best bought in bulk through their own website for best pricing, I get it by the case when I can. NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25
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Vegan Bacon Cheese Dip Feel free to half the recipe for a smaller batch this makes about 5-6cups depending of if you want to thin it out a little or like it extra thick. 10tbsp coconut flour 6-8tbsp Nutritional Yeast (I used 6 but 8 makes it nuttier) 2 tsp Smoked paprika 2 tsp Psyllium husk unflavored 4 cups unsweetened Nut milk (I used cashew makes it extra creamy) 4tbsp Coconut Aminos 9tsp Liquid Smoke (I used Hickory) 4tsp Apple Cider Vinegar 3-4tsp maple syrup (I used sugar free Lakanto Maple) 1.Mix dry ingredients in a bowl wit a whisk breaking up clumps and incorporating well. 2. place in a blender add the milk and the liquid ingredients then blend well til it is all mixed 3. In a sauce pan or small pot heat over low-medium heat stirring constantly this will thicken up as it gets hot, NOTE it will get really thick, feel free to water down to desired consistency with more cashew milk. I loved this flavor, goes great over broccoli just heat it up and pour it over stuff or use it as a dip. I made a gratin potato dish with it even thinned out more and poured over potato slices and baked. Can be used in a broccoli casserole this way. Can also be used anywhere you want Bacon Cheese Sauce. NO starch, hardly any carbs, and keto friendly. Best of all Vegan NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/coconut-secret-organic-raw-coconut-aminos https://thrivemarket.com/thrive-market-organic-apple-cider-vinegar-32-oz-bottle https://www.luckyvitamin.com/p-2001037-lakanto-maple-flavored-syrup-sweetened-with-monk-fruit-13-oz https://www.amazon.com/Colgin-Assorted-Liquid-Smoke-Gift/dp/B00H5WG6IG/ref=sr_1_7_a_it?ie=UTF8&qid=1512309885&sr=8-7&keywords=Liquid+smoke https://www.amazon.com/Metamucil-Daily-Supplement-Natural-Psyllium/dp/B06W2PJCVP/ref=sr_1_72_a_it?ie=UTF8&qid=1512413813&sr=8-72&keywords=psyllium
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Need a gluten free and keto friendly dinner roll? I made some that are a bit like those ones your used to buy in the square packages and finish off right before thanksgiving dinner. Chewy texture, bit moister, slight buttery, nuttiness Perfect to serve with gravy and turkey for thanksgiving. 86g coconut flour sifted 2 1/2tbsp nutritional yeast 2tbsp psyllium Husk 1tbsp sweetener (I used Swerve sugar substitute Feel free to double for a sweeter roll just add a extra tbsp water) 1 tsp E-ger Baking soda sub OR 1/2tsp baking soda 1 tsp baking powder 30g water 30g melted Nutiva Coconut Oil Butter Flavored (give it that buttery flavor 420g room temperature egg whites 2tsp Apple Cider Vinegar 1. Preheat your oven to 350F and Grease a muffin pan 2. Mix all dry ingredients and whisk well, then mix the liquid ingredients in another bowel. 3. Combine liquid into dry and whisk until it mixes well should have a mashed potato consistency. 4. Fill your muffin cups 3/4full pressing the mix into them, I used a muffin scoop to measure them out. 5. Bake in the oven for 25-30mins until the tops are light brown and they start to pull away from the sides. These should pop right out when done to be cooled on a wire rack.
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- grain free
- keto
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