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Tag Archives: gluten free

  • Lunch Today: Quinoa Spring Salad

    by Paula Gallagher | June 20, 2017

    quinoa-salad_aIt's the last day of spring and this spring salad is the perfect way to welcome summer. It is light, fresh tasting and depending on where you live, uses many in-season vegetables. This is a great recipe for a potluck or barbecue.

    Cooking the quinoa beforehand makes this recipe especially easy and quick to make. Quinoa is a seed and not a grain. Quinoa is a great source of magnesium and manganese, plus a good source of the minerals iron, phosphorous, copper and zinc. It also contains vitamins B2 and E, along with fiber. Quinoa has all of the essential amino acids, which makes it an excellent source of protein, making it an ideal addition to meatless diets, as well as gluten-free diets. Read more

  • Dinner Tonight: Tofu Bowls with Millet and Avocado Dressing

    by Paula Gallagher | May 31, 2017

    avocadoA couple of weekends ago my neighbor made this green saucy mixture that we dipped veggies and shrimp in. I could not stop eating it, so I asked her what she called it was and she said Green Goddess Dressing. Now, I have had the bottle version before, but this one was incredible and different. This recipe uses avocado, parsley and cilantro for the lovely green color, and it omits the traditional anchovies and sour cream to make it vegan.

    I used it as a dressing for this tofu and millet bowl. Millet is a grain that has a "corn-like" flavor and is gluten free. Read more

  • Snack Today: Buckwheat Energy Bars

    by Paula Gallagher | January 30, 2017

    buckwheat-barsBuckwheat is a nutritionally dense food and is a great gluten-free alternative, and although people think it's a grain, it's actually considered a seed. Studies have shown that it offers a range of health benefits similar to those of nuts, in lowering blood glucose and cholesterol.

    Buckwheat’s nutrient profile consists of higher protein content than most grains, including essential amino acids and 6 g of protein per 1/4 cup of dry seeds. It also contains soluble and insoluble fiber, flavonoid antioxidants such as rutin and quercetin, and a component related to B vitamins called D-chiro-inositol, which is known to help improve the action of insulin. Read more

  • Dinner Tonight: Gluten-Free Chicken Fingers

    by Paula Gallagher | December 14, 2016

    chicken-fingers2Gluten is a protein in grains such as wheat, rye and barley. Eating gluten gives many people symptoms including diarrhea, gas, cramps, bloating, fatigue, headaches and irritability. These symptoms are common to both celiac disease and gluten sensitivity, and they tend to worsen the more gluten we eat.

    Celiac disease and gluten sensitivity have been on the rise, with the prevalence of celiac disease doubling in the past 25 years. Celiac disease is a chronic autoimmune disease triggered by consuming gluten, Read more

  • Dinner Tonight: Lentil Loaf

    by Paula Gallagher | November 22, 2016

    lentil-loafMany of us grew up with the classic meatloaf. This is like that, but better. So much better. It is very high in fiber and is gluten-free, dairy-free and vegetarian.

    The star of this recipe is definitely the lentils. Lentils have a wide spectrum of essential amino acids and are a good protein source. With 18g of protein per cup and costing only about $1.50 per pound, lentils are an inexpensive protein alternative to beef, chicken and fish. They are also rich in folic acid, iron, phosphorus and copper.

    So put away the ground beef and ketchup and make this lentil loaf instead. It is perfect for making on a Sunday afternoon and enjoying for lunch during the week. It freezes well, too. Read more

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