How to Make Your Christmas Dinner Gluten Free

Christmas, as they say, is a time for giving, a time for sharing and generally eating a lot of food, and drinking some fine wine. But if you have special dietary requirements, such as coeliac disease, which means that you have a reaction to foods containing gluten, the holiday can seem a little more difficult to enjoy. After all, what do you eat? What do you drink? And how can you have Christmas dinner without having a bad reaction to it? Here are some ideas.
Sort Out Some Gluten-Free Recipes
While this may sound like fairly obvious advice, sorting through your recipe books and selecting some tasty recipes for meals that you can eat on Christmas Day is absolutely paramount to making sure you will enjoy your meal. Once you have selected a few recipes, make sure you have the ingredients for them well in advance of the 25th, as the shops will be closed for the Christmas holidays during that time, and missing a vital ingredient could mean wasting a much wanted meal.

Know Where Your Dining
Again, this may sound obvious, as most people will be eating their Christmas Dinner with friends or family on the big day. However, firming up your arrangements in advance will mean that you will know whether you are going to be doing the cooking or if someone else is. Once you know where you'll be having Christmas Dinner, the easier it will be to prepare food for yourself and put it to one side in your own home, or prepare something for yourself and take it to a friend or relatives house. You could also buy gluten-free ingredients and offer to help the host with your meal, which they will probably appreciate.
Have a Support Network
If you have coeliac disease, or if someone who does is coming round to your home on Christmas Day, then sometimes the best advice to get is from other people with the disease, as they will have a wealth of tips, tricks and advice to help you prepare the Christmas meal. Join an online forum or two and see what advice other sufferers have for the big day, such as how to prepare and store food and how to keep it apart from foods that contain gluten.

While it's become so much easier for sufferers of coeliac disease to eat the kind of foods that they need to, certain social occasions, such as Christmas Day, can prove to be challenging for the coeliac sufferer. However, it's important to define the difference between challenging and impossible, because this condition can actually open up lots of different opportunities to try out gluten free recipes and foods, and to experiment with cooking.
Remember, a bit of preparation can communication can help any coeliac sufferer enjoy an important meal, especially during celebrations like Christmas.

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Pumpkins Seeds Roasted - Healthy and Delicious!

Pumpkin Seeds also called Pepitas, have been used in North America for centuries as food and medicine. Each year we carve up our pumpkins but how many of us roast the seeds? They make such a good snack and are so healthy!

Since pumpkins are gourds they have components which can aid in prostate, urinary tract health, brain function, and may help to prevent some cancers.
Pepitas are also packed full of nutrients such as zinc, phosporous, some iron, manganese and magnesium, which can help keep the skin healthy, make hair grow better and stronger.

They also contain tryptophan, Omega 3 fats, amino acids and vitamin K. Omega 3 fats are vital to the health of cell membranes and are beneficial in helping to protect us from possible major threats to our health.
Roasted Pumpkin Seeds are delicious BUT, in order to keep their essential oils intact it is best to roast them at low temperatures.
Recipe:
Seeds from a pumpkin (de-slimed, rinsed and patted dry) 1-2 tsp Kosher salt 1-2 tbsp canola or olive oil large zip-lock bag cookie sheet tin foil* (optional)

1. Put clean pumpkin seeds into a large Ziplock bag.
2. Pour oil into the bag and seal shut - Shake the bag till all the seeds are coated
3. Spread the seeds onto a cookie sheet (I cover mine in tinfoil for easier clean up and to help keep the seeds from burning)
4. Sprinkle with the Kosher salt (I like Kosher salt because it tastes so good) 5. Put in oven and roast at: 165 degrees for 15-20 minutes for the healthiest version 400 degrees for 8 - 10 minutes for the less health-filled but crunchy yummy version.

*many people feel that cooking food with aluminum foil is unhealthy

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The Paleo Dieter Eats Breakfast

Breakfast is fairly easy to do Paleo - with plenty of eggs and meats to choose from, making a scramble is quick and easy. One of my favorites I call the Frasier breakfast - tossed salad and scrambled eggs (from the Frasier Show theme song).

Another way is to take leftover veggies and sauté them then add your beaten eggs. Either let them set-up (or stick under the broiler) for frittata or stir them up for a paleo version of Migas.

If you eat bacon or ham (with no nitrates, from organically feed animals), you can fry up the meat and cook eggs in the fat. Very tasty!

And, there's always the power smoothie:

Packed with good fats, proteins, antioxidants and flavor, very satisfying and will keep you going for hours. The possibilities are plentiful; don't limit yourself to the basic egg white protein powder and banana. You can throw into the blender:

Coconut milk, usually a whole can, some coconut cream if you want extra calories and flavor.

Add any whole fresh or frozen fruit. I like frozen berries either mixed or individuals: strawberries, raspberries, blueberries even cranberries (very tangy). The berries add lots of color to the smoothie and antioxidants.

Add one or two whole raw eggs. Don't worry about raw if you use free range, naturally fed organic eggs. Try some duck or ostrich eggs if you can get them from your local co-op or farmer's market. The eggs add protein and fat.

Or, add a spoonful of your favorite nut butter. It will add a subtle taste of the nut to the finished smoothie. If you want crunchy, add the whole nut instead.

Add a spoon of pure vanilla extract and, there you go!

This is a pretty simple recipe, but it's tasty, quick and powerfully good for you.

But let's be honest; sometimes you really miss pancakes. So here's a way to stay paleo and have your (pan) cakes too!

The Paleo Diet Quick Pancake Recipe:

Ingredients:

2 Large eggs 
½ Cup Cashew Nut Butter 
¼ Teaspoon Cinnamon 
½ Cup Apple Sauce (sugarless) 
½ Teaspoon Vanilla Extract 
Coconut oil

Directions:

Combine ingredients 1 - 5 in a bowl and stir the mixture until smooth.

Add a little coconut oil to a frying pan - just enough to lightly cover the bottom. Turn the heat on medium. When the oil starts to pop (or a drop of water dances on the surface), pour the batter and spread it into a pancake shape.

Cook for a minute or two, until the edges start to brown and flip to fry the other side.

Serve with a Paleo-friendly topping of your choice (I prefer Blueberries warmed and mashed into a spread) and enjoy!

Add a Paleo breakfast beverage if you're really hungry.

Paleo Vaninut Milk Recipe:

Ingredients:

4 Cups of That Coconut Water 
1 Cup Raw Almonds 
A pinch of sea salt (if you still use salt) 
Seeds from 1Vanilla Bean 
¼ Cup of Agave Nectar or honey equivalent.

Directions:

Put the coconut water and almonds in a blender and run on high until the mixture looks smooth. Use a nut-milk bag or cheesecloth and strain the mixture, disposing of the pulp.

Return the strained milk mixture to the blender and add the sea salt, vanilla bean seeds, and agave nectar and blend at high speed until smooth.

Want more quick, easy and tasty paleo recipes? Visit The Paleo Dieter blog.

The Paleo Diet may be simple but that doesn't mean you have to eat boring food!

With 21st century technology we can turn bland into exciting, complicated into easy.

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For Paleo Breakfast Recipes

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Meatballs Are Not Just a Ball of Meat Nnational Meatball Day

Meatballs Done Right Are the Best

I was watching television the other night and Kitchen Nightmares came on. The episode was about an Italian restaurant in Brooklyn, New York. Yes, they made many mistakes and I saw one mistake that was not mentioned. This mistake makes me sick to my stomach.

This Italian restaurant froze their meatballs. That is, not even what made me the most angry. What fired me up the most was the fact that they did not use any bread in their meatballs. I saw no trace anywhere when the meatball was cut open. That sounds trivial, but is far from it.

Meatballs are not just ground beef rolled up into a ball - that is what Subway and other generic subs shops do. In the old days when people were really poor, they had to stretch their expensive ingredient - meat. They did that with bread that was stale. Stale bread had to be used for the family to maximize their food dollars. Nothing was wasted. Days What may or may not have been realized by these "poor" people was that the stale bread brought a new texture and in the future, flavor to a meatball. I will get into the futuristic portion of my last statement later on, but first I will give you the recipe for a Basic Meatball.

Ingredients:

1 pound ground chuck

one half loaf hard as a rock stale Italian bread

2 eggs - Deacon

4 cloves garlic - chopped fine

4 Tablespoons Fresh Italian Parsley - rough chopped

3 Tablespoons Parmesan cheese, grated

1/2 teaspoon salt

1/2 teaspoon pepper.

Preparation:

1. Place the stale bread in a large bowl and cover with cold water until it is soft. Remove it from the water and

thoroughly squeeze all the water out. Dry out that large bowl.

2. Break the bread up and place it in that bowl

3. Place everything else in that bowl and with your hands mix everything together until evenly distributed.

4. Place approximately 1/4 inch of oil, (Olive, one, vegetable, whatever you have.), in a large frying pan

5. Heat the oil over Medium/High Heat

6. Roll the meatballs to the size of a little bit larger than a golf ball

7. Fry the meatballs until they are brown on all sides.

8. Place the meatballs on some paper towel to drain any excess oil.

When I was a kid, my friends would appear at my house on Sunday morning for a meatball on a fork. They would call them Italian Lollipops.

Futuristic Stuff - Some further things that can be done to make meatballs even better are to soak the bread in milk. That will add some added richness. Also, use one third ground beef, one third ground veal and one third ground pork. Some people also add pine nuts and/or raisins to the meatballs. Personally, pine nuts not my preference, but e.online veryone likes what they like.

When a meatball is placed in a bubbling pot of tomato sauce, it adds its flavor to the sauce. When the meatball is braised and softened by the sauce, then their marriage will be consummated.

If you like meatballs, please take the time to make them correctly. I can pick off a poorly produced meatball anywhere. If that makes me a snob, so be it.




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6 Healthy Banana Smoothie Recipes

Are you a smoothie lover? Looking for some new smoothie recipes that use bananas? If so, I would like to share 6 of my favorite banana flavored smoothie recipes with you.

Why are banana smoothies good for you? Bananas are high in potassium and low in sodium making them the ideal healthy fruit. Bananas are great for reducing depression, achieving bone and intestinal health, and for regulating high blood pressure.

All of these smoothie recipes use bananas, along with some additional ingredients. If you are looking to cut calories, you can substitute the milk with skim milk, or the ice cream with low-fat yogurt.

If you like your smoothies really sweet, try adding 1-2 tablespoons of honey to your recipe. I always serve my smoothies in a chilled glass but you can serve them any way that you like. You can drink them straight from the glass, use a straw or eat them with a spoon. It is best to always serve your smoothies immediately.

Banana Mango

1 c. cubed peeled ripe mango 
3/4 c. sliced ripe banana 
2/3 c. milk 
1 tsp. honey 
1/4 tsp. vanilla extract

Combine all of the above ingredients in a blender and process until smooth.

Chocolate Peanut Butter Banana

1 medium banana 
1 1/4 c. milk 
1 c. chocolate ice cream 
1/4 c. creamy peanut butter

Cut the banana into 1" pieces. Wrap pieces in foil and freeze. Unwrap the banana pieces. In blender container combine banana, milk, chocolate ice cream and peanut butter. Cover and blend until smooth.

Blueberry Nana

5 oz. Frozen blueberries 
2 bananas 
2 c. ice 
1 c. water

Put all ingredients into a blender and blend until smooth.

Kiwi Banana

1 c. milk 
2 scoops vanilla ice-cream 
1 ripe banana, sliced 
2 Kiwi fruit, peeled and finely diced

Blend the milk, ice-cream, and banana together in a blender till smooth. Add the Kiwi fruit, blend briefly, then pour into glasses.

Banana Cantaloupe

1/2 sliced cantaloupe melon 
1 peeled banana 
1 c. vanilla ice cream 
1 tbsp. honey

Mix all of the above ingredients in your blender and blend until smooth.

Boysenberry and Banana

3/4 c. boysenberries 
1/2 c. low-fat boysenberry yogurt or vanilla yogurt 
1/2 banana, sliced 
1/2 c. grape juice

Add all ingredients to a blender and puree until well blended (about 1 minute).

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WHOLEMEAL PASTA

People who are on diets typically avoid pasta, but really it is the sauce that cause various problems. If you want you can eat pasta, but made from wholemeal flour – there is also pasta without wheat ingredients. These noodles have more nutrients than white flour pasta.

Nutritional components: vitamin B5 and B6, folic acid, calcium, iron, manganese, phosphorus, potassium, zinc, fiber.

Due to the fiber content, body slows down the absorption of sugars, in addition it is more satiating than light pasta-because you eat less of it.

Quick recipe for a healthy pasta with herbs:

Pasta with herb pesto

– Wholemeal pasta

– 1 Tablespoon of olive oil

– 1 peace garlic, chopped

– 2 Handfuls of chopped leaves of basil and parsley

– Pepper, salt, a touch of lemon

– You can add balsamic vinegar

– Marjoram, thyme

Remember that pasta should be cooked al dente. This is very important. Add ingredients to a bowl and mix thoroughly (preferably mix, to get the sauce).

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