Paparazzi is out in full force snapping photos of TIFF celebs, so it's only appropriate that this gluten-free friday gets to say CHEESE as well! I think I would rather hang out with cheese than celebrities.
This naturally gluten-free appetizer is a taste-bud pleasing dish that is easy to make, but can be passed off as a hot ticket item on the appy table!
What you need:
3 Granny Smith Apples 1 Wheel of Brie Cheese 1/2 cup mixed nuts - your choice! Pecans, almonds, raisins etc. 3 tbsp Sugar-free Apricot compote 1/8 tsp cinnamon
Prep: Heat oven to 375 Mix Nuts, compote and cinnamon together Slice apples
Place brie into over for 10-15 minutes, until oozing.
Remove, and scoop nut mixture on top of cheese. Place apple slices around cheese, and sprinkle with cinnamon.
Had to get the wheel of cheese from another angle as well, just to appreciate the true beauty of the cheese!
I used a wedge instead of a wheel (student budget baby) So, the entire time I was making this dish, I could not get this line from my fave movie out of my head.
...and there you have it! Full flavour, gluten-free appetizer for your weekend events! Enjoy and be sure to share with friends :)
Friday for me is always an unwind kind of night - I never make big plans because I am usually exhausted from the week, and want to be fresh & alert at the Chiropractic Clinic on Saturday mornings. That being said, I do like to entertain, and get the most use out of my BBQ and back deck before the cooler weather comes.
I went golfing on Wednesday and there were WAY TOO MANY LEAVES on the ground, and not on the tree, being green and leafy, like they belong.
Today's Gluten Free Recipe is sneaky... ! Whenever I entertain I mask gluten-free, health food as comfort, yummy BBQ food.... gotcha friends! I'm in charge in MY kitchen!
It's simple; chicken burgers on a gluten free bun, sweet potatoe fries and a summer salad!
1. BBQ the chicken - I like to add Mrs. Dash Spices
2. Gluten free buns - They are as simple as a trip to a regular grocery store! For myself, I do an openfaced chicken burger.
3. Sweet Potato Fries - the best of the best!
3-4 Sweet Potatoes, washed, skinned and sliced into wedges - toss with a bit of olive oil - spice with Mrs. Dash, Sea Salt, Pepper and a pinch of sugar to help with carmelization. - If you're feeling especially spicy you could add some chipotle powder! - Bake at 450, for about 14-18 minutes, checking at 8 minutes to toss the fries around.
4. Salad My Fave summer salad is: - spinach, fresh strawberries, goat cheese, toasted pecans & greek feta dressing!
And there you have it. Trick your friends into eating healthy :)
Off to the Can-Fit-Pro conference today! Hoping to meet tons of fitness professionals, athletes, colleagues and to learn a ton!
I'm a big fan of food. I'm an even bigger fan of taking a traditionally high-fat, high sodium, take out food that I avoid and making it Alli-friendly! Check out this gluten-free version of Thai Chicken Stir Fry! Make a big batch and keep it in your fridge for an easy dinner on-the-go.
Thai Chicken Stir-Fry
INGREDIENTS Peanut Sauce (recipe) 3/4 pound boneless skinless chicken breasts Nonstick cooking spray 1 small onion, thinly sliced 2 tbsp water 1 large red bell pepper, diced 1 cup fresh spinach, torn 2 cups gluten free pasta 3 tbsp mint
Prep: Bake chicken, cut into strips. Chop all veggies and fry with a bit of nonstick cooking spray. Boil pasta until tender. Add stirfry to pasta, top with peanut sauce!
Peanut Sauce INGREDIENTS 1/4 cup reduced-fat creamy peanut butter (I used all natural) 1 tbsp brown sugar (optional) 2 tsp dark sesame oil 1/4 tsp paprika 1/4 tsp coconut extract (optional) 1/2 cup fat-free reduced-sodium chicken broth 2 tbsp reduced-sodium soy sauce 3 tbsp lime juice (or fresh lime juice)
1.Stir peanut butter, sugar, sesame oil, paprika and coconut extract, if desired, in small bowl until blended. Add chicken broth, soy sauce and lime juice; stir until smooth
It's a rainy day here, which always really affects my productivity. Every rainy day feels like a movie day! Alas, was up at 5am to train some clients, train myself and put in some work with the online business! Eating my breakfast while working on some documents, I was asked what it tasted like.... I replied with "progress!"
On Wednesday I had an amazing dinner and visit with Janina, and our two friends that we met on our Dominican trip, Marcos and Jenna. Jenna was so cute when inviting us to dinner, concerned about our specific diets and any allergies.... what a great host! She made such a good meal that I have to share all 3 courses with you... and the drinks! I will do so over the next few Gluten-Free Fridays.
Girls in Dominican
For the first course, Thai Mango Salad
Ingredients 1/2 cup coarsely chopped peanuts 2 firm mangoes 1 sweet red pepper 2 carrots , coarsely grated 4 cups torn mixed greens 1/2 cup thinly sliced green onions 2 tbsp coarsely chopped fresh mint
Dressing 1/4 cup vegetable oil 1 tsp grated lime rind 2 tbsp lime juice 1 tbsp soy sauce 2 tsp granulated sugar 1/4 tsp each salt and pepper
This isn't the actual salad. I waited until the end of the night to tell Jenna, "I'm writing a blog about you!" I didn't want to scare her off BEFORE she served the food :) It looked pretty like this and was delish!
Prep
In skillet, toast peanuts over medium heat until fragrant and dark golden, about 8 minutes. Set aside.
Peel, pit and thinly slice mangoes lengthwise. Seed, core and thinly slice red pepper. Set aside.
Dressing: In large bowl, whisk together oil, lime rind and juice, spy sauce, sugar, salt and pepper. Add mangoes, red pepper, carrots, mixed greens, green onions and mint; toss to coat. Serve sprinkled with peanuts.
Grocery shopping is my favourite kind of shopping, everything fits! To save time, money and most importantly, to ensure you get all the healthy ingredients you need for a nutritious week, here are some suggestions for a successful trip to the grocery store.
1) Planning
The first step is to plan your meals for the next few days and then make a list of the foods you will need from there. STICK to the list if you want to be successful in keeping costs down and keeping non- nutrient dense food out of the house.
2) Be an informed consumer.
Take some time and read the label. Marketers are geniuses and can make the most sugar-laden foods into superfoods! Look at the first five ingredients in a product. If there are more than five, or the label contains words that cannot be pronounced - I bet there's a healthier option for you :)
3) Make an economical choice
Health food stores have a wonderful selection of top quality organic products - oftentimes at a cost. The difference between organic produce and the produce at the general grocery store is less pesticides - the nutrient content remains the same. If cost is a key factor in your grocery shpping, get the produce from the regular grocery store! Im my opinion, it's more important to eat lots of fruits and veggies than to choose organic.
4) Be adventurous
Look up new recipe ideas and look to try new fruits and veggies each week.
Here's a recipe for Veggie Burgers
•2 cups mashed chickpeas •1 stalk celery, diced •1/4 cup green bell pepper, diced •1/4 cup red bell pepper, diced •1/4 cup white onion, diced •1 carrot, grated •1/2 onion, minced •2 tbsp BBQ sauce •1/2 tsp garlic powder or fresh garlic •1/2 tsp cumin •1/4 cup quinoa flour •salt and pepper to taste •oil for frying
Prep:
Mash all ingrdients together except oil. Make into patties and put onto lightly oiled frying pan until each side is golden brown.
I am very excited today as I have a 1/4 marathon (10.5K) race tomorrow in Oshawa. My mom is running it too, along with her 10k clinic that she instructs at the Newmarket Running Room.
So, today will consist of training clients, an easy 30 min run for myself, hydrating and just fuelling myself properly for tomorrow!
My mom and I adopted a "pretty much" gluten free lifestyle in 2005. I remember this because it was my first year of university, and when she would come to visit she would load me up on groceries. (Side note: This was awesome. Thanks mom !!) Anyways, she began eating gluten free as part of a cleanse and then casually started swapping my regular food items for gluten free versions of them. For her, this was the kickstart she needed, dropping 25lbs and keeping it off as she found a love for running. For me, it was free haha. However, it stuck as I do find I feel better when I avoid wheat or starchy carbs. I don't have an intolerance or any stomach issues, it's totally a choice for my personal nutrition.
So that being said, my palate loves SWEETS, and to keep with a healthy, nutritious lifestyle, I experiment to make healthier version sweets to satisfy my sweet tooth and keep the bod tight. Win-win! I've come up with this gluten free, sugar free recipe for cookie bites.
1/4 cup all natural crunchy peanut butter 1/4 cup unsweetened chocolate almond milk 1 egg 8 drops stevia 2/3 cup quinoa flour 1 tsp baking soda Handful chocolate chips
Place in small muffin tin, bake at 350 degrees for about 10 minutes!
Today is a rise and grind kind of day! Sprang out of bed because I'm always excited to have my morning coffee and protein shake, then went to teach 6am and 8am Boot Camp. I fit in a quick circuit training workout afterwards.
I was talking to a former teammate of mine last night about how our training styles have changed so much since playing bball. For me, I no longer lift super heavy. I stick to higher reps and lower weight. Now, lower weight doesn't mean light weight.. it just means an appropriate amount of weight for the 15-20 reps I am doing. I find my body responds much better to this type of training and I perform better in races by doing so.
I left work today just feeling elated! It's mix of the summer weather, all of the fun I have been having with my family and friends, my purposeful workouts and the amazing people I get to train with. I feel so grateful to have the opportunity to be be building a career, while I study for another peice that I can add to the fitness business. I want to say THANKS to everyone for working so hard. MERCI beaucoup to those of you who make health and fitness a priority and GRACIOUS for allowing me to be a small part of your life!
I made this video to express with my voice what I cannot with my words haha
I also made this banana bread, let's call it ACAIN's gluten free banana bread (because I've always wanted to stick my name on something).
It's made with healthier ingredients, some of which are superfoods on their own!
1 cup extra virgin olive oil - healthier option than butter/marg (monounsaturated fat) 10 drops stevia - plant-based sweetener, 0 cals, antioxidant 2 (1/4cup) egg whites - source of protein 1/4 cup greek yogurt - source of protein, I used a lactose free kind 2 mashed bananas - high potassium, low sodium so is helpful for prevention of high blood pressure 1/4 cup brown sugar 1 cup gluten free all purpose baking flour - I use Bob's Red Mill and this is good for those with celiac disease, or a sensitivity to gluten 1tsp baking soda 1tsp baking powder 1/8 cup salba - source of protein, antioxidants and high fibre 1tbsp cinnamon - helpful for maintaining blood sugar levels Handful chocolate chips (optional)- because they're delicious and I wanted to.
Mix the wet ingredients together, the dry ingredients together and the add together. Bake at 350 for 25-30 mins and enjoy.
It was painful for me to actually measure the ingredients, but I wanted to post this so you could make it too! lol Any banana bread fans out there?
