Makes about eighteen 4-5” pancakes
· 3/4 cup gluten free all purpose flour
· 1/2 cup almond flour (make you own, tip below)
· 1/2 tsp. baking soda
· 1/2 tsp. sea salt
· 2 Tbsp. Swerve sweetener
· 2 eggs 1 cup whipped cottage cheese (*whip your own in a blender or food processor until smooth)
· 1/2 cup 2% milk · 2 Tbsp. pecan, sunflower, safflower or other medium-high heat oil
· 1.5 cups blueberries
· Cooking spray (I used Pompeian grapeseed oil spray) Directions
Rinse blueberries with water and blot dry with a paper towel. Set blueberries aside on a plate. In a bowl, stir together gluten free all purpose flour, almond flour, baking soda, salt and Swerve sweetener. In a separate bowl, whisk together eggs, whipped cottage cheese, milk and oil. Add flour mixture to egg mixture and whisk or stir until just blended. Blend in blueberries.
Lightly coat a large frying pan or skillet with cooking spray then heat over low – medium heat. Pour small amounts (about 1/2 cup) of batter onto the skillet. Flip each pancake when golden brown underneath and partly cooked. Move to plates and enjoy!
Nutrition information per pancake:
Fat: 2 g
Carbohydrate: 6 g
Fiber: 0.8 g
Protein: 4 g
There’s something special about sourdough bread. Made through a slow process that begins with simple ingredients, warm water and flour, yeast and bacteria feast on the flour’s carbohydrate, producing carbon dioxide gas and bubbles that expand the dough. Each batch may tastes a little different depending on the flour and water used as well as the environment the starter is made in. My favorite sourdough bread, the kind that is made over the course of several days, has an alluring pungent, slightly sour taste. This long fermentation process leads to more complex flavors while also creating bread that is easier for those with gluten sensitivity to digest. I shared the science behind sourdough in this segment on Fox TV:
What is Gluten?
Gluten’s stretchy fibers give dough it’s rubberband-like elasticity allowing it to stretch when pizza dough is tossed in the air like a frisbee. Gluten-rich dough traps air and water during the baking process so bread rises with delicate ease, producing light and fluffy baked goods. Without wheat (and therefore gluten, which is produced when wheat flour is mixed with water), gluten free items require a blend of flours, starches and additives yet they still can’t replicate the texture of gluten-containing baked goods.
In people with celiac disease, an autoimmune digestive disease, repeated exposure to gluten damages villi, fingerlike projections in the small intestine that help us absorb nutrients from food. Over time, a decrease in nutrient absorption can lead to anemia, osteoporosis, miscarriages and other complications. The University of Chicago Celiac Disease Center website lists over 300 symptoms associated with celiac disease though anemia is the most common symptom in adults. The only available treatment is a strict gluten free diet – which helps reverse intestinal damage over time. Gluten sensitivity is not an autoimmune disease but instead a vague medical condition without a uniform definition or diagnostic test at this time. People with gluten sensitivity report various symptoms triggered by the ingestion of gluten-containing foods including abdominal pain, bloating, and constipation or diarrhea. Though gluten sensitivity is real, someone who thinks they have sensitivity may actually be reacting to something other than gluten (another protein or the starches – see below under Is it the Gluten?)
The Science behind Sourdough
Standard yeast leads to a fast fermentation process. This ramps up production speed and it is also foolproof so companies can produce batches of bread at warp speed. Sourdough bread is made slowly, over time, letting the yeast work it’s magic to deliver an array of flavors as well as bread that is easier to digest. In one study, sourdough bread made with selected sourdough lactobacilli and long-time fermentation resulted in bread with gluten levels of 12 parts per million (ppm), which qualifies for gluten-free (anything below to 20 ppm is gluten free). A long fermentation process allows bacteria and yeast adequate time to feed on proteins and starches breaking them down into more digestible parts. Yet sourdough also boasts a lower glycemic index than many other types of bread (including white bread) and therefore it doesn’t lead to a quick spike in blood sugar levels.
In 2011, a small study conducted in Italy tried giving volunteers with celiac disease a small amount of specially prepared sourdough bread. The bread was fermented until the gluten was broken down to more easily digestible parts. The subjects in the study reacted well to the sourdough, with no changes in intestinal villi and no detectable antibodies typically found when a celiac disease patient eats a gluten containing food. According to the study authors, the bread “was not toxic to patients with celiac disease.”
In another study, conducted over 60 days, baked goods made from hydrolyzed wheat flour, manufactured with sourdough lactobacilli and fungal proteases, was not toxic to patients with celiac disease. Though these studies are groundbreaking, it is far too soon for celiac disease patients to try this at home. For sourdough bread to be an option for those with celiac disease, a uniform production process would need to be established to ensure the end product is gluten-free.
For those with Gluten Sensitivity, Is it Really the Gluten?
Some people may experience bloating and flatulence in response to FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides and polyols). FODMAPs are a type of carbohydrates that are not well absorbed in the small intestine and are present in bread along with a number of other foods (other grains, some vegetables and fruits). In some people the problem may be FODMAPs, not gluten. The long fermentation process reduces FODMAPs.
How to Make Sourdough at Home
Sourdough starter begins with flour and water that sits for several days while being fed intermittently with both flour and water allowing bacteria (lactobacilli) and yeast to grow and multiply creating live cultures. These microorganisms are what makes the dough ferment similar to the way milk ferments to become yogurt. Check out these recipes to make your own sourdough bread: Healthy Aperture, the Perfect Loaf.
If you run into problems making sourdough check out this page for troubleshooting.
Fueled by the rise in celiac disease (which affects an estimated 1 in 133 people), non-celiac gluten sensitivity (which might actually be due to FODMAPs) and media attention surrounding gluten, the gluten free market is growing faster than other segments within the food industry. If you are gung-ho on gluten free, here are my favorite finds (based on taste and nutrition – except for the desserts of course) from Natural Products Expo East. If you aren’t sure if you should be gluten free, read this post.
Pastas & Wraps
High protein pastas? There are plenty on the market now though some are easier to find than others. All of the ones below aren’t just gluten free but also made with beans, peas or lentils making them high in fiber as well.
I fell in love with Explore Asian bean pastas a few years ago at Expo East. And I’m thrilled this pasta is now on store shelves (click here for a store locator). I sampled the edamame bean pasta tossed with Kirkland brand pesto sauce (talk about an easy meal) at their booth this year and it was delicious! Check out their website for a store locator – I’ve seen it at Costco and a few other stores near me.
Banza chickpea pasta is brand new and only available online right now. And though I didn’t get to try it (they didn’t have samples out), I’m intrigued by it’s higher fiber (which means lower “net carbs” for those who look for this) and higher protein content.
Tolerant Foods makes a gluten free, non GMO, organic legume pasta. Each serving of their Red Lentil or Black Bean pasta has 21 – 23 grams of protein and 13 – 15 grams of fiber.
In addition to pastas, Paleo followers who miss their wraps will love this new coconut wrap. Gluten free, Paleo diet friendly and if you love coconut you’ll really like The Pure Wraps.
My favorite cereal from the show is Attune Foods Ewehorn Buckwheat and Hemp.Buckwheat is actually a vegetable and this cereal is not only very tasty (especially if you like the taste of hearty whole grains) but also very filling thanks to its high fiber content. Buckwheat is actually a vegetable and this cereal is not only very tasty (especially if you like the taste of hearty whole grains) but also very filling thanks to its high fiber content.
Also try The Toasted Oat Granola. I almost walked right by this booth in the new products section (because there are so many granolas on the market) but this one is different – it’s chewy. I absolutely love this because it stands out among different granolas on the market today and provides an option for adults who have had problems with their teeth and have been told to avoid hard foods like granola and nuts.
Another great breakfast option – FlapJacked. Sure you could make your own high protein pancakes but, if you don’t have time, check out FlapJacked. Just add water, mix, pour into a pan sprayed with non-stick spray or lightly coated with oil and flip once the sides start to cook (this is important! Flip them too soon and they will be very flat).
If you are a chip lover, check out Simply 7 Snacks Quinoa chips. High in protein and fiber and their sour cream and dill is better than any similar flavored potato chip on the market today.
I fell in love with roasted chickpeas last winter. I love crunch and salt and these are the perfect substitution for potato chips (seriously, they taste great when you add spices – I make them by brushing them with olive oil and sprinkling garlic salt on top). However, if you don’t want to good, Saffron Road has flavored chickpeas that will make your taste buds dance with delight.
On the sweet side, Nothin’ But Granola – I can’t even describe how good this is. I walked by and grabbed a bite, stopped in my tracks and went back for more. It comes in soft bars or bites.
I’m a fan of both Immaculate Baking Company and Betty Crocker’s gluten free mixes but, XO Baking Company is on an entirely different level. Those are the best boxed mix gluten free cookies I have ever tried. In fact, they were so good they beat out any non-gluten free mixes I’ve tried too. The founder of XO Baking Company, Lindsey Deitsch, has a neat story as well. She’s been baking ever since she was a child and once diagnosed with celiac disease she set out to make better tasting baked goods. Lindsey has a degree in Public Health and is a chef as well. All gluten free bakeries and restaurants need to buy these in bulk – your customers will thank you.
Diet books are tempting. They tell you the reason you’re overweight, what foods are “toxic” and how to get rid of them while strolling down the yellow brick road to lasting weight loss and good health. But there’s one main issue – many of these books aren’t based on scientific evidence but instead theories that are pulled out of thin air. “But my neighbor lost 50 lbs. following Paleo!” Well your neighbor cut out potato chips, beer and fried food in the process so of course he lost weight. The Paleo diet just gave him a convincing (even if scientifically inaccurate) reason to cut these foods out.
All of these diets have some pros and cons which I expand upon in this TV segment I did for Fox 5 and below the video:
Gluten is a protein formed from other proteins (gliadins and glutenins; any single wheat plant may produce > 100 gliadins and > 50 glutenins) naturally found in wheat foods when wheat flour is mixed with water (the mechanical action of mixing plus the water are necessary). Other proteins that are similar to gluten are found in barley (hordiens) and rye (secalins). Gluten gives dough it’s tough elastic structure and contributes to the light and fluffy texture of baked goods. If it sounds complex, it is but here are the important points:
Wheat today doesn’t have more gluten (or create more gluten when mixed with water) than varieties from 70 years ago unless the manufacturer adds vital wheat gluten back to the food itself (J Plant Reg 2012;6(1)).
Wheat breeding is complex and focuses on creating varieties of wheat that meet what food makers and consumers are looking for – a flaky pie crust or nice soft wheat bread for instance.
Gluten isn’t an easy to digest protein (there are many foods we eat that are not completely broken down) but, this isn’t a problem for most people – only those with celiac disease, wheat allergy and non-celiac gluten sensitivity (which might not be due to gluten alone but instead FODMAPs).
Paleo: What You Need to Know
The Paleo diet is based on one main principle: if we eat like our hunter-gatherer ancestors who lived between 2.6 million to 10,000 years ago, before the start of the agricultural revolution, we will avoid modern diseases such as heart disease as well as infections.
This diet is based on grass-produced meats, fish/seafood, fresh fruits and vegetables, eggs, nuts and seeds and “healthful” oils. Everything else is off limits.
In several regions, well over 10,000 years ago and possibly even a few million years ago, people ate grains and legumes.
Examination of mummies tells us that all people from this time period had clogged arteries.
The fruits, vegetables and meats we have today look nothing like what our ancestors ate (ex: fruit were small, tough and bitter).
Our ancestors hunted and gathered food – in other words, their daily lives included physical activity (both strength training which builds muscle and bone and aerobic exercise).
Paleo – What’s Good:
The Paleo diet cuts out our top sources of calories in the US including alcohol, desserts and sugar sweetened beverages.
It’s loaded with protein which will keep you full for a longer period of time after eating and help you build muscle.
Plenty of fruits and vegetables!
Paleo – What’s Bad:
No legumes (peas, beans, lentils and peanuts) – legumes are rich in fiber, potassium, magnesium (some), iron (some), antioxidants and more.
No grains. Grains provide a good bit of the fiber in the average American diet in addition to folate, other vitamins and antioxidants.
No dairy – our top source of bone building calcium and vitamin D. Now, I know what some self proclaimed nutrition experts will say here – people in Africa (or insert other country here) don’t consume much calcium and they don’t have as many cases of osteoporosis as we do in the U.S. Go to Africa, conduct dietary recalls (to see what they are indeed eating) and then follow a group of women around for several days. The women I met from Africa a few years ago were big and strong thanks to farm work (in their particular country the women do all the farming). They walked (far) with buckets of water on their head daily (fantastic way to build bone density in the spine!). I don’t know any females in the U.S. who get near the bone building activity these women are getting on a daily basis. So, this is far from a valid comparison. (SN: I haven’t even bothered to research the incidence of osteoporosis here vs. Africa because I’d be comparing a largely sedentary desk-sitting population to one with different genetics that also gets bone building activity for hours each day).
Diet magic? Follow anything that makes you cut calories and you’ll lose weight. Eat more protein and you’ll tend to lose more fat than muscle.
Jerky was hot this past weekend at Natural Products Expo East (the leading trade show on the East Coast in the natural, organic and healthy products industry). And I was thrilled to see so many varieties since my clients are often looking for shelf stable, portable, higher protein, healthy, TSA-approved (you can travel with it) snacks. If you are looking for a healthier version of jerky, check out these finds from the Expo:
KRAVE is a small-batch producer of all-natural, gluten free, artisanal jerky marinated and baked to lock in moisture. KRAVE’s well-seasoned meat is braised first, utilizing the “low & slow” method to result in its signature moist and tender texture. KRAVE’s wide selection of innovative flavors includes basil citrus and lemon garlic (turkey); chili lime, chipotle, garlic chili pepper and pineapple orange (beef); grilled sweet teriyaki and black cherry barbecue (pork). Check out their Store Locator to find out which grocery stores near you carry KRAVE.
The New Primal greeted me at their fantastic booth like they did with every customer – showing their appreciation that you stopped by to check out their jerky (in the new products section at Expo East). Their jerky comes from grass-fed beef, marinated and smoked to perfection. The founder, Jason, started in his own backyard, fine-tuning his jerky until it was ready for store sheaves. Because The New Primal specializes in artisanal jerky that contains no nitrates, preservatives or MSG and their original beef has just 1 gram of sugar per serving. It comes in Jerky and Spicy and perhaps best of all you can find it in a store near you.
Golden Valley Natural wants you to taste the Flavor of the West with their natural, gluten free, high quality beef, buffalo and turkey jerky. They come in Teriyaki, Bar-B-Que, Black Pepper, Sweet N’ Spicy and Original. Purchase online only right now.
Country Archer starts with extra-lean beef and adds fresh, high quality ingredients like chili peppers, pineapple juice, ginger and tamarind. No artificial ingredients or preservatives. They carry Hot, Sweet & Spicy, Peppered, Beef Teriyaki and Turkey Teriyaki. This brand is in many stores on the west coast, some in Canada and a sprinkling in the northeast (PA on up). For retailers, click here.
Fusion Jerky is gluten free, preservative free, contains no artificial ingredients, is and is all natural. Order these flavors online: Basil Citrus Beef, Chipotle Lime Beef, Basil Citrus Chicken, Lemon Pepper Chicken, Garlic Jalapeño Pork, Island Teriyaki Pork, Chili Basil Turkey, Rosemary Citrus Turkey. The nutrition information is listed for each flavor if you go under “shop” at the top, scroll down and click on the flavor under “Online Store” (click on the arrows at the top on the left to increase the size of the nutrition label to make it bigger).
Triple-R-Farms features grass-fed Highland beef jerky (grass-fed means less saturated fat). Triple-R-Farms flavors include Chesapeake Bay with Coffee Beef Jerky, Chesapeake Bay Beef Jerky, Red Hot Pepper with Coffee Beef Jerky, Red Hot Pepper Beef Jerky, Beef Jerky with Coffee. They need both the nutrition information and a store locator (or some information regarding where you can find it), on their website. Props for the Chesapeake flavor!
Nutrition bars fit a need: they are convenient. Portable nutrition at it’s best, no stopping, no drive throughs and your hunger pangs are taken care of in an instant.
So which bar is best for you? That depends on your particular nutrition needs. However, most people are looking for one is either low sugar or low carb, high protein or gluten free. Find out what bar is right for you by checking out this article on Superstar Bars.
Or, if you check out bars by allergens, take a look at this bar chart (and if you have a bar that is free from typical allergens, please comment so I can add it!).
Thanks to dietitian Leah Holcombe for her work on this!
Disclosure: I consult with Clif Bar and KIND Healthy Snacks.
Natural Products Expo East and West showcase the latest and greatest in natural, organic and healthy products. Here is a review of the trends I saw as well as some of my show favorites:
Coconut – this flavor trend is still growing and can be found in several different beverages, confectionaries, packaged foods and dairy products (yogurt, frozen yogurt, coconut milk).
Lentils – lentils are hot and I tasted several lentil crackers, chips, pasta, ready to eat meals, and breads made from lentil flour and/or lentils. Lentil flour increases the protein and fiber content of gluten free foods providing products with a better nutrition profile.
Chocolate and cocoa
Probiotics naturally found and added to yogurt, “shots”, frozen yogurt and confectionaries.
There were several lentil chips and crackers and all of the ones I tried had a good taste profile and the texture of a typical non-gluten free cracker. Mediterranean Snack Foods Lentil Rosemary Herb are so good you might not want to share them with a dip or spread.
Explore Asian Cuisine Black Bean Spaghetti, Organic Mung Bean Fettuchini and Organic Soybean Spaghetti are the best tasting high protein pasta products I have ever had. In fact, I prefer the taste and texture of Explore Asian Cuisine pastas (I tried all three) over all white American pasta. And they take just 6-8 minutes to make. My quick prep lunch today was black bean pasta, sauteed yellow bell peppers and fresh Parmesan cheese. I love it when a protein-rich, veggie meal is quick and easy to make.
My colleague Elizabeth Jarrard, RD introduced me to this Vega Sport Natural Performance Based Protein . If you are looking for a vegan protein, look no further. This one contains 26 grams of protein and it has over 5 grams of added BCAAs (smart move!), glutamine and digestive enzymes. I was thrilled to find a performance-based natural, vegan product that is so well formulated. Thank you Elizabeth for taking so much time to speak with me!
Since I don’t live in Phoenix I can’t pick up La Grande Orange’s outstanding homemade granola on a regular basis (if you are visiting Phoenix, schedule a trip to this store, you won’t be disappointed). And….just when I thought my granola fix would go unmet, the people I work with at KIND Snacks introduced me to KIND Healthy Grains as soon as it hit the marketplace (their Oat & Honey Clusters with Toasted Coconut is my favorite but, I adore coconut). And, after this past weekend I have another favorite that doesn’t require a trip to Phoenix (though of course I won’t turn down a trip there) – Purely Elizabeth Original Ancient Grain Granola. Once you taste it and check out the nutrition facts panel you’ll realize why it has been featured in several magazines including Women’s Health Magazine’s 125 Best Packaged Food for Women. And, the beauty of Expo East and West is that you can talk to the person behind the food, beverage or natural product and hear their story. Like all of the other people I met, Elizabeth was an absolute delight to speak with and passionate about tasty, nutritious natural foods.
On the beauty side, fragrance is a hot topic because one fragrance could contain a number of ingredients including ingredients people are sensitive to. If you want to follow everything natural in beauty products, follow Jessica Rubino. And on that note, it would be nice to see “natural” and “artificial” flavors include a list of ingredients as well.