8 Ingredients In Food You Should Avoid

TodayHealth.Today.com  had an interesting article about 8 ingredients you don't want to see on your food label. Look up the names, do the research and stay informed.

8. BHA: A preservative

7. Parabens : A synthetic preservative

6. Partial Hydrogenated oils : trans fat,  although who knew the government allows companies to claim 0% if it contains less than 1/2 gram per serving.

5. Sodium Nitrate : prevents meats from going bad found in most hot dogs.

4. Caramel Coloring: not the stuff you made on the stove, but the kind that companies treat with ammonia found in many soft softdrinks.

3. Castoreum: food flavoring, think MSG

2. Food Dyes: all the colors found in many foods.

1. Hydrolyzed wheat protein: flavor enhancer, found in noodles, dips and some chips.

And of course I always say High Fructose Corn Syrup.

Gluten Free: Spicy Southern Chicken & Dumpling

It was such a chilly day yesterday, and there is nothing like comfort food to warm things up a bit. Before going gluten free, I would eat chicken & dumplings, and although it was delicious there was always the effects I had to deal with after eating it. So, it's really nice to know I can still achieve the taste, without the gluten. 

The best part about this recipe is, I was able to use the leftover chicken I froze from the Organic Lemon, Brown Sugar and Herb Chicken. There wasn't much meat left, but the bones added flavor, which produced a great chicken stock mixed with the vegetable, and drippings. 

Also the dumplings can be left out, and the chicken soup this will produce will be amazing. It's how I make the cold/flu soup for my son when he's not feeling well, which is rare. But, when he does get a cold this soup knocks it out of him. The first night we ate it as soup, and yesterday I added dumplings, and the thicker texture left me full after one bowl.

Ingredients
6 cups water
4 organic chicken breast cubed
2 cups organic celery diced
1 cup organic red onion diced
2 cups organic carrots diced
2 cups organic peas
1 cup organic corn
2 lemons sliced thinly (or if using the leftover chicken, it's not needed as it will be included with the frozen chicken)
1 cup Wild rice
1 cup tomato paste
2 tbsp each, parsley, garlic powder, onion powder, cayenne pepper *salt

Directions
1. Cook chicken in stock pot, with a little olive oil, onions, and half of seasoning.
2. Add water and remaining leftover chicken on the bone to pot.
3. Add sliced lemons, tomato paste, celery, onion, carrot, rice and remaining seasonings
4. Bring everything to a boil, cover and turn down to a simmer.
add peas last and allow to heat in the pot, before serving  keep green color.


Dumplings
1 cup bisquick gluten free or any gluten free flour
1/2 organic milk or water ( keep adding more as needed
1 tsp parsley
*salt to taste
1tbsp coconut oil (I used virgin, which added a flavor to the stew)

Mix until all ingredients are incorporated
check to see if rice is cooked in stew and began to drop several teaspoons of dough into pot, and close lid immediately after doing so. Dumplings need to steam, not boil. They will sink to bottom of pot, but will rise when done. Adding the dumplings will thicken the consistency of the stock.

Enjoy

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Gluten Free Chicken & Vegetable Penne Parmesan

Before completely removing gluten from my diet, pasta was only eaten on special occasions. Lasagna, and chicken parmesan was only eaten twice a year, if that. Spaghetti maybe 3-4 times throughout the year. Macaroni & cheese, and pasta salad were eaten more often, probably 2-3 times per month. Because my son isn't eating gluten anymore as well, he gets really excited when he sees pasta dishes. Many times, he admits to not tasting a difference, and slowly, but surely he doesn't ask for the wheat products anymore.

The one thing I loved was bread crumbs, and Udi's gluten free bread worked beautifully. Look at the crumb topping on top.

Ingredients

Fried chicken Breast ---Recipe

Pasta

Any gluten free Penne pasta (I used organic brown rice penne)

Boil water and prepare pasta as directed ( do not overcook)

Sauce

4 organic tomatoes on the vine

2 organic zucchinis 

1 organic red onion

1/2 organic shallot

1/2 organic red, yellow & orange pepper

1-25oz organic mushroom tomato sauce

chopped all vegetables an in pan sautee red onions, shallot and peppers for 5mins, add zucchini, tomatoes and sauce and simmer for 5 minutes.

Cheese

Shred 8oz mozzarella cheese and set aside.

Bread Crumbs

4 slices of gluten free bread ( I used Udi's)

1-2 tbsp olive oil

1tbsp Italian seasoning

1tbsp parmesan cheese

cut bread into small pieces, add olive oil, seasoning, and cheese. add to top of casserole

Bake for 15-20 mins on 350 until all cheese is melted. 

Enjoy

Gluten Free Chicken Strips

I can't even say, I miss fried chicken, because the truth is, it's easy to make gluten free. I used to make fried chicken, with flour, now I can use a gluten free all purpose flour, or I can use whatever is in my cabinet at the time. And I had two products from Bob's Red Mill, which were gluten free pancake mix, and cornbread mix. I use the mixes for way more than just pancakes and cornbread anyway. So, I wanted to make chicken parmesan and this was the first step. 

When I was done, my son stared at the chicken, and just wanted to eat it by itself, because fried chicken is not eaten that often. I always say everything in moderation. It will be awhile before he has it again, so I'm sure he will enjoy this meal, as if it was his last.  

Notice they are not deep fried, just a little oil is needed.

Ingredients

Fried chicken Breast
4 organic chicken breast
1 cup Bobs Red Mill gluten free cornbread mix
1 1/2 cup Bobs Red Mill Pancake mix
1 tbsp parsley
1 tsp garlic powder
1 tsp onion powder
2 pinches cayenne pepper
salt to taste
Place cornbread, pancake mixes, and add seasonings in a freezer bag and shake to incorporate. Add chicken pieces to bag and shake till pieces are covered. Fry in oil of your choice, or place in oven and bake.

They can also be battered and baked, or battered and fried. 

Enjoy

Gluten Free Chocolate Chip Black Walnut Cookie

Who doesn't love a chocolate chip cookie?

Well, actually me.  Then again I will say, I do only if they contain nuts, or some other additive. I know it's weird, but I'm picky when it comes to cookies.

I was given a box of Betty Crocker gluten free cookie mix, brownie mix, and Bisquick gluten free, and I wanted to share what I thought of it.  If you're new to gluten free baking, don't fret as there are many pre mixes out there, some are more expensive, and for me these are expensive at $6.00 per box. (the price, I saw them for, where I live)  I guess it really depends on where you live, and the area, because where I live, everything is overpriced.  If you want to make these with the kids one day after school, or early saturday morning, it's pre mixed, and measured, so all you have to do is add butter, vanilla, eggs, nuts or fruits. 

What I used?

1 Box Betty crocker gluten free chocolate chip cookie mix

added 1 cup chopped black walnuts

1tbsp cinnamon

It was easy, I just mixed the ingredients as directed, and added the walnuts and cinnamon, baked them,  and served while warm. Once they cool, they get hard, and I like my cookies while they are still warm, and soft.

What I thought? I loved them, I used to make chocolate chip walnut cookie for him, before going gluten free, and it's nice to know he can still have them without the gluten. This mix does contain rice flour, which i'm not too thrilled about, nevertheless, it was delicious. 

Next review will be Bisquick Gluten Free, and the Brownie Mix. 

Yummmmmm!

Gluten Free Strawberry Crumb Cake

Products used:

1 box Betty Crocker Gluten free yellow cake mix

3/4 cup Bobs Red mill gluten free pancake mix
1cup almond milk

1 cup Organic strawberry preserve (room temperature)

3 organic eggs

2tbs Vanilla extract (gluten free)

1/2 cup vegan butter/ butter

Prepare batter: mix as directed: eggs, vanilla, butter (mix well)

Pour mix into pan, then add strawberry preserve on top. Use a skewer, or fork to swirl the preserve throughout the mix. (don't allow fork, or skewer to go to the bottom of pan)

Topping: 

3/4 cup Bobs Red Mill pancake mix

1/2 cup organic brown sugar
1/4 cup vegan butter/ butter (softened)

1tbs cinnamon

Mix all ingredients together with fork until crumbly. Add crumb topping and bake 350 for 45-60 minutes.

Review 

Gluten free cake mix

The mix contains rice flour, potato starch, cane juice, leavening. No preservatives, no color. 

Unlike their regular cake mixes that have a longer list of ingredients, this product has very few, and usually the same you would use to make your own gluten flour mix, they have just packaged the ratios. It tasted like regular cake, and maybe it's because i'm used to eating gluten free products, but I didn't taste a difference.

Gluten free pancake mix

This mix contains potato starch, sorghum, tapioca, corn, cane juice, leavening, sea salt, xanthan gum, no preservative and no color

Used as a flour base for the crumb topping it was perfect. As the caked baked the topping dripped down into the cake changing the texture from a light cake to a thicker cake. 

I have also used this as a stand alone to make banana almond pancakes, and they were fluffy, and tasted delish! 

It was great, with a cup of unsweetened tea.

Gluten Free Banana Almond Pancakes

So, all I heard were sighs, as he peered out the window this morning. I mean you would have thought it was a blizzard outside, the way he looked out, then back at me. I laughed, and told him, it's "just rain" to which he sarcastically replied, "just rain"? I laughed, shook my head, and left him to get ready for school. I love the sound, and smell of rain myself. 

Yes, it was another rainy morning in New York, and I do I complain? Noooo, in fact I welcome it. You see, I haven't forgotten Snowtober of 2011. So, you see, I will take rain over snow any day, however my son on the other hand didn't share my enthusiasm.  He then peered inside the kitchen, telling me since it's raining, I should make him pancakes for breakfast. The funny thing is he said it, as if I had something to do with the weather this morning. Despite what teenagers think, it is not their parents sole mission to make their morning commute, or life unbearable. Hmmmmm, wasn't it yesterday we thought of our parents the same way?

Well as we see, I made him pancakes, which are his favorite, right after fried chicken, macaroni & cheese, and cornbread. It made him happy, which in turn made me happy to do it for him.

I used Bob's Red Mill GF pancake mix, and to the mix I added:

2 overripe black bananas
1 egg
3/4 cup almond milk 

1tbsp vanilla extract 

1/4 cup almond butter

1tsp cinnamon 

Vegan butter to cook pancakes in, and for top if you eat them that way.

Maple syrup.

Gluten free, dairy free Banana Almond Pancakes

Bob's Red mill Pancake mix

Have a great morning
KiKi

National Vegetarian Day 2012!!!! I Made The Pledge!

In honor of World Vegetarian Day and Vegetarian Awareness Month, I wanted to share some of my favorite meatless meals. I love this time of year, because I get to indulge in a lot of comfort foods. This is also that time of year when my favorite fall vegetables are plentiful. Some of my favorites include: Butternut Squash, figs, cranberries and sweet potatoes.

Portobella Burger

Edamame salad

Havana Garlic and Lime Grilled Tofu

Fiesta Lime Tofu

Quinoa Salad

Polenta and Curry Lentil Stew

Quinoa Salad with Mixed Greens, Beets and Mango Dressing

Black Bean Spaghetti

You can make the pledge to abstain from meat, fish and fowl for 1 day, 1 week or the entire month of October.
Make the pledge online to go vegetarian for the month of October and you could win 1,0000

Limiting Rice And Eating A Variety Of Foods Can Reduce Arsenic Exposure

According to Consumers Reports There are a few ways to reduce your family’s risk of arsenic exposure.

Test your water.

Limit children’s juice consumption. 

Consider your food. 

Need a home-treatment system?

If you’re concerned, get tested. 

SOURCE

Also I will rinse my rice, and soak it like we did years ago. Although white rice doesn't have the same nutritional benefit as brown and wild, It may be good idea to eat white rice. I will boil it in more water than I use to as well. I will continue to use other grains such as Quinoa, polenta, and other wheat free grains. Everything in moderation and variety is always good.

Food For Thought! Arsenic Found In Rice According To Consumer Reports

Photo eatingformyhealth.blogspot.com

I wanted to write a post concerning this the other day, but I didn't want to write something in haste.  I really wanted to do some reading and take a moment to think.

Now,  many of you know I have been living Gluten Free since March of this year. Because of this I have consumed lots of rice. I used organic brown rice for baking and wild rice with dinner on occasions. I also consumed rice pasta, and milk, so you can imagine this news is troubling to me. 

Recap: Consumer Report  found high levels of arsenic in rice and also named other products such as rice cakes, breakfast cereals, and baby food. They are mainly concerned because arsenic is a carcinogen and can affect adults, and children later in life. (Brown rice and wild rice had higher amounts than white rice) Wow!!!!

 Now, I remember when Dr. Oz talked about the arsenic level in apple juice thanks again to Consumer Reports. Their finds were not just limited to apple juice, but included grape juice, and water samples as well. They also found they contained lead too. Read full report here for results of findings in many brands of grape and apple juice. I guarantee you will be surprised.

 I was always aware of the small level of arsenic contained in the seeds of apples from when I was younger. My mom told us not to eat them, or put them in our mouthes, telling us to always cut them away before juicing, or blending. Who knew it's in the entire fruit? She also told us to rinse our rice before cooking it. (that's not going to be much help). Because we ate such a wide variety of foods, we didn't consume rice that often. I consume it now more, than I ever did growing up.

 So, I did a little reading to find out more, first about Arsenic, and second about the findings of Consumer Reports. I also wanted to see what the FDA had to say about this new found knowledge and what they plan to do about it. It's interesting to note the FDA says they have been monitoring the levels of Arsenic in foods for the past 20 years, so why did it take Consumer Reports to bring this to light?

 I found there are two types of Arsenic one naturally occurring, which is organic arsenic, and the other man's contribution, which is inorganic arsenic. 

Organically: Arsenic is a element found naturally in the earth and water and can naturally be found in some foods, and beverages because of it.

Inorganically has more to do with humans contribution through burning of coal; oil; gasoline; wood, mining, and  the constant use of arsenic containing fertilizer, pesticides, herbicides and preservatives. 

The FDA backed the claims of Consumer Reports and you can read more in their release: FDA Preliminary Report Supports the Findings of Consumer Report They have analyzed 1,200 rice samples and will disclose all their findings by the end of 2012.

According to Consumer Reports 
"White rice grown in Arkansas, Louisiana, Missouri, and Texas, which account for 76 percent of domestic rice, generally had higher levels of total arsenic and inorganic arsenic in our tests than rice samples from elsewhere.
Within any single brand of rice we tested, the average total and inorganic arsenic levels were always higher for brown rice than for white."

What  will I do now, besides shake my head in disgust. Well i'll continue to eat grains, buy organic chicken, which is not fed arsenic feed. What can you really do, when your food supply seems to always be contaminated in one way or another. You do the best you can, with what you have.  Give thanks, eat, drink, be merry and stay awake and informed. 


For Your Information

Arsenic Questions and Answers

Arsenic in Rice: Full Analytical Results from Rice/Rice Product Sampling - September 2012