Teff Chocolate Pudding - wheat, gluten, egg, soy, dairy, corn, refined sugar, peanut, and tree nut free!

It's day 4 of my rotation diet, and I'm not losing my mind! I'm definitely learning a lot, and I'm eating much healthier - lots of veggies! I'm making it into a game, sort-of - like "I know I'm going out to eat Saturday, so how do I 'save up' food groups so that I can eat what I want?" I'm also becoming very aware of foods that I was over-relying on, like onions, peppers, tomatoes, turkey...

Today will be the completion of a full rotation. To start out, foods are rotated on a four day schedule, so tomorrow, I go back to the food groups that I ate on Monday. I can tell that, as I get more comfortable doing this, I will be a bit more "free" with my meal planning - right now, I'm planning my meals mostly based on the rotation that is suggested in the book, but soon I will think about meals I want to have, then assign food groups accordingly. That will work out much better!

I ended up feeling a bit hungry on day Monday afternoon (rotation day 2), and started to panic a bit - I didn't plan for that! I checked day 2 food groups and saw that I could have teff. I've always wanted to experiment with teff, but just hadn't yet. I looked at the back of the Bob's Red Mill Teff package for some inspiration and saw a recipe for Teff Pudding. It contained few ingredients, all of which I could incorporate on rotation day 2, so I went for it! I'm glad I did - it was so yummy and comforting...definitely something I will eat even when I'm not on rotation! The cooked teff has a texture that lends itself to pudding - almost as if it contains gelatin, but it doesn't.

Before the recipe, a word about teff: Teff is packed with nutrition. It is higher in protein than wheat and has a high concentration of a wide variety of nutrients, including calcium, thiamine and iron. A cup of cooked teff contains 387 mg of calcium which is 40% of the U.S. recommended daily allowance. Teff has twice as much iron as both wheat and barley; the iron from teff is easily absorbed by the body. Since the grains are so small, the bulk of the grain is germ and bran. It is very high in fiber and is thought to benefit people with diabetes as it helps control blood sugar levels. Teff is available as a grain or as a flour. You can read more about the nutritional benefits of teff here.

Teff Pudding (serves 2 - 3) - wheat, gluten, egg, soy, dairy, corn, refined sugar, peanut, and tree nut free!

Ingredients:

• 2 C water
• 1/2 C teff grain
• 3 T cocoa powder
• 2 T maple syrup or honey, or 1 T agave
• 2 t vanilla extract
• pinch of salt (my addition, since it brings out the sweetness!)

Directions

1. In a small pot, bring water and teff grain to a boil, then cover and simmer over very low heat for 15-20 minutes or until water is absorbed, stirring occasionally. Let cool to room temperature.
2. In a blender or food processor, blend cooked teff and remaining ingredients until smooth and light. Add additional water if it's too thick.
3. Pour into serving bowl, chill, and serve.

This post is linked to Slightly Indulgent Mondays.

Allergen Free Baking: Baked treats for all occasions

I was recently sent a copy of the book Allergen Free Baking: Baked treats for all occasions by Jill Robbins to review. I liked it, so I thought I would pass it on to you.

As I was giving it a once over, I noticed a quote on the back cover from the Seacoast Food Allergy Group, which I have become involved with. Upon further investigation, I realized that this book is published in my home state - New Hampshire - and it was written by the same woman who developed Gaks Snacks, now called Home Free Treats (Jill and her treats were recently featured on Fox News Boston). The headquarters is right in Windham, NH, which is only about 40 minutes from me - I have an aunt and good friends that live there. Ok, ok, enough with my hometown pride...

Allergen Free Baking is geared towards parents. It is organized into sections to make life raising food allergic kids easier. As you peruse the cookbook, it is obvious that a mother who has been in your shoes is talking to you. There are recipe ideas for something to bring to morning play group, play dates, school snacks, birthday parties, various holidays, and athletic events. From the introduction: "Most of the recipes in this book use fruit and/or fruit juice, many use at least some whole grain, and none contain peanuts, tree nuts, egg, wheat, dairy, cholesterol, or trans fat. Soy lecithin is the only soy ingredient."

Robbins also includes a helpful key of grains, gluten, and sugar. For example "GF" indicates that the recipe can be prepared gluten free (suggestions are made), "Co" indicates that the recipe contains corn, and "Oa" denotes oats.

Although there are no pictures in the cookbook (except for the adorable drawings done by a young child), the pages are filled with delicious, tempting treats. Robbins shares ideas for breakfast, quick breads, bars/brownies, cookies, cakes, pies, frostings, and more. When it fits in my rotation diet schedule, the first recipe I'll be trying is the Upside-Down Pear Gingerbread. My mouth is watering already!

Rotation Diet Day 1 & Some Things of Note

I debated about whether or not to shout from the roof-tops that I'm starting the Rotation Diet today. Truthfully, I'm wondering how well I'll be able to stick to it... Perhaps blogging about it will help to keep me on track. That's my hope anyway!

For those of you not familiar with rotation, it's a system of controlling food allergies/sensitivities by eating biologically related foods on the same day, then not eating them again for four days because they contain similar antigens. Some believe that any food, if eaten repetitively, can end up causing problems. People with food allergies, intolerance, and sensitivities are often told to just avoid the problematic food, but they are not told that they could be susceptible to developing issues with more foods over time.

The idea is that this way of eating can help to heal a leaky gut (which I've made progress on but am not convinced that I'm done, hence trying something new!), which may prevent developing problems with more foods. Rotating your diet can also can help discover foods that you are currently sensitive to that you are unaware of. In addition, it may allow you to eat foods that you have a "borderline" sensitivity to (for me that would be peanuts, tree nuts, rice, and cherries), though potentially on a longer rotation schedule, like 7 or 10 days. [This does NOT mean that I will be able to eat gluten - I have celiac disease, which rotation won't change. Sugar is something I am highly sensitive to, so I'm not even going to try rotating it in anytime soon - no need!].

I became interested in rotation when a client of mine asked for help and support with creating and sticking to a rotation diet. My first step was purchasing Nicolette Dumke's book The Ultimate Food Allergy Cookbook and Survival Guide and read it cover to cover. I had some questions, so I emailed Nicolette, which began our e-friendship (see part one and part two of my interview with Nicolette).

I saw myself in the pages of the book, so I let the idea of doing rotation percolate for a couple of months. I experimented by eating some tree nuts after a long, long time of going without - I just had a minimal amount - and found that I did not experience symptoms. When I ate them again the next day, I did have symptoms. It made me think that there is something to this rotation stuff - and I would LOVE to be able to have tree nuts and peanuts again!!!! To bake with almond flour is something I have been dreaming about...

Experimenting with different foods, alternative grains, etc. and making many of Nicolette's recipes has given me the hope that, with some planning and preparation, I can do this.

...and so begins my rotation journey. I've set my first goal at sticking to rotation for one month. This felt right to me. Truth be told, my hope is to go longer than that - in fact, Brian and I are planning to start a family. I would like to stick to a rotation diet for the duration of pregnancy and breast feeding. Although there isn't a ton of hard evidence out there about what a mother should/should not eat to lessen her child's risk of food allergies/intolerance/sensitivities, rotation seems to be a way to reduce those chances. I plan to chronicle my journey here, so please stay tuned!

Some other things of note:
Today is Slightly Indulgent Monday at Simply Sugar & Gluten Free. Be sure to check it out for delicious recipe ideas! This week, Amy is also giving away two subscriptions to her favorite magazine, Eating Well.

I got an email that Amazon.com is offering an extra 15% off of Hain Gluten Free products including Arrowhead Mills, Imagine, De Boles, and more. If you use subscribe and save, you get an additional 15% on top. Might be worth checking out.

Honey-Buckwheat Pancakes

Haven't discovered buckwheat yet? I have to say that it was only recently that I have begun to appreciate all buckwheat it has to offer. I loved Nicolette's buckwheat brownies, so I thought I'd see what else it would be good in. Buckwheat pancakes seemed like a natural next move, since I love a good pancake (see coconut flour pancakes and flourless pancakes)! They turned out delicious, if I do say so myself... Buckwheat lends a nuttiness that I think perfectly pairs with honey - it's like they were made for each other.

Ingredients (makes about 5-6 pancakes):

• 1/2 C GF buckwheat flour
• 1 t baking powder (if you cannot tolerate corn, click here for a corn free baking powder recipe)
  
• 1/2 t salt
• 1 t cinnamon
  
• 1 T honey
• 1 egg
• 2 T oil
• 1 t vanilla extract
  
• about 1/2 C whichever milk you can tolerate (yogurt would be nice, too)

Directions:

1. Mix together the first 3 ingredients.
2. In a separate bowl, mix the honey, egg, oil, and vanilla.
3. Add the wet ingredients to the dry ingredients and stir a little.
4. Start adding in your milk a bit at a time until the desired consistency is met.
5. Cook batter on a preheated pan or griddle that has been greased.

Enjoy!

This post is linked to Slightly Indulgent Monday.

Chili with Roasted Peppers

Chili is a cool-weather staple around here. It's one of those great meals that can be adapted many different ways to suit tastes and dietary restrictions. It can also give you a hand cleaning out your pantry! This version is made with roasted hot peppers (not too hot for me - I make extra peppers for my husband to sprinkle on top b/c he likes his mouth to be on fire...). Roasting the peppers takes their flavor to a different depth in such a wonderful way and tempers the heat a bit.

Ingredients:

• 2-3 hot peppers (jalapenos are fine; use more or less depending on your taste)
• 1 large onion, diced
• 1 lb. ground meat (I use turkey)
• 1 C juicer pulp (optional - it's a good way to use it up!)
  
• 2 T chili powder
• 2 T cumin
• dash red pepper flakes
• 1 T salt
• 2 t pepper
• 1/4 C ground flax seeds (optional)
  
• 2 bell peppers, diced
• 1 can black beans (or whatever you have on hand - I used kidney this time)
• 1 can corn (optional)
• 4 tomatoes, diced or 2 C canned tomatoes

Directions:

1. Place whole hot peppers on a baking sheet covered in foil. Roast at 400 degrees for 15-20 minutes or until they get char spots on them and blister, like in the picture above. Once cool, split a part and remove the stem and seeds (unless you like more heat). Dice and set aside.
2. While the peppers are roasting, place heat olive oil in a soup pot or dutch oven. Add onions and cook for 3-4 minutes.
3. Add ground meat to the pot. Allow it to begin to brown, using your stirring spoon to separate it. Cook for about 5-7 minutes. If you are using juicer pulp, add it in.
   
4. Add chili powder, cumin, red pepper flakes, ground flax seed, salt and pepper to the meat and mix around.
5. Add the bell peppers and cook for 4-5 minutes.
6. Add the beans, corn, and tomatoes and stir to combine.
7. Simmer for 10-15 minutes to allow all the flavors to meld. Adjust salt and pepper if needed.

Notes:

• I like to top mine with yogurt - whichever kind I've got. My favorite is Greek or coconut.

I Took the Kale Chip Challenge!

On October 13th, Celiac Chicks issued a throw-down - a Kale Chip Throw-down. I have been reading about these things for a while and just letting the idea of them stew. When I saw this challenge, I had to accept, especially because they expressed their initial hesitancy, thinking "how could these be any good?" ...and that's where I've been at!

I followed their recipe and used the oven this time rather than the dehydrator, which I plan to try in the future. I made just one batch at first because why waste perfectly good kale if I didn't like these chips? But...I loved them! They are light and crispy! My first batch was olive oil and salt, which just pairs nicely with the flavor of the kale. For my 2nd batch, I added cumin...YUM! The pictures show before and after - they are a bit like shrinky-dinks! I actually could see these squashing a chip craving.

In other news...Go Dairy Free reported today that one of my favorite cereals, Perky's Nutty Flax (which actually does not contain nuts), is now being branded as Enjoy Life Crunchy Flax. Click here to read about that transition. The flavor, crunch, and low sugar grams better stay the same, is all I can say!

This post is linked to What Can I Eat That's Gluten Free over at the Gluten Free Homemaker.

Product Review: Edward & Sons Exotic Rice Toast

Don't forget to check out today's Slightly Indulgent recipes at Simply Sugar & Gluten Free. You could win a $25 gift certificate to Amazon.com! Who couldn't use that?

While checking out our local wine and cheese shop for the first time the other day (for some reason, we always go to one that is further away), I happily noticed a few gluten free products among all of the wonderful-looking gifts and cheese accompaniments. Among them were Edward & Sons Exotic Rice Toasts. I hadn't seen them before, so naturally I scooped them up to try with our yummy cheese purchases. I loved them, so I wanted to share my thoughts with you. I also loved the Edward & Sons website, which has an easy-to-us allergen chart!!! Check out my review on The Examiner.

PS - I purchased these for my own individual use. No compensation of any kind was received in exchange for this review.

Happy Monday!