Beet Salad with Carrot, Quinoa and Spinach 

This recipe is vegan and gluten free 

Serves about 4 

Salad ingredients ( put them all in 1 bowl)

1 cup of cooked quinoa

1 cup of edamame

1/3 cup of toasted slivered almonds ( make sure ya toast them!! )

1-2 cooked beets chopped small 

2 medium carrots – grated

2 cups of mixed greens – chopped 

1 avocado – chopped 

Toss er up

Dressing 

3 TBsp of apple cider vinegar

2 TBsp of lime juice

2 TBSP  olive oil

2 TBSP maple syrup

1 tsp of chopped cilantro 

1 tsp Dijon mustard 

1/4 tsp of sea salt 

Fresh ground pepper 

Toss it into th Salad and 
Get in your belly!!! 

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Ohhh so good Granola

So I concocted a recipe for a gluten and dairy free granola and I have to say it is absolutely amazing 


3 cups of gluten free oats 

3/4 cup of pumpkin seeds

3/4 cup of sliced almonds

3/4 cup of chopped pecans

3/4 cup dried cranberries

1/2 cup of toasted coconut chips

1/4 cup of honey

1/4 cup of maple syrup

1/4 cup of olive oil

1 tsp sea salt

2 tsp. vanilla 

Bake in a pre heated oven at 250F  for 75-90 minutes until brown. Turn the granola every 20 minutes or so, so it bakes all through. 

I just had this with a chopped banana and some almond yogurt 


So delish!!! 

Gluten and Dairy Free

Sooooo I decided to go to a naturopathic doctor recently. I’ve always had trouble with exzema and recently some digestive issues so I wanted to see if any of it could be helped with dietary changes. 

I saw Parissa Bunin at the Fredericton Naturopath Clinic 

Click here to learn about her clinic
She suggested the IgG Food Sensitivity Test – ( the following info comes right from the RMA Website )

Food sensitivities are delayed reactions to specific foods that are triggered by IgG antibodies.

In an IgG reaction, the IgG antibodies attach themselves to the food antigen and create an antibody-antigen complex. These complexes are normally removed by special cells called macrophages. However, if they are present in large numbers and the reactive food is still being consumed, the macrophages can’t remove them quickly enough. The food antigen-antibody complexes accumulate and are deposited in body tissues. Once in tissue, these complexes release inflammation causing chemicals, which may play a role in numerous diseases and conditions.
Why Test IgG Food Sensitivity?
There is a growing body of evidence to support the clinical benefits of eliminating IgG reactive foods from the diet. IgG food sensitivities have been implicated in migraine headaches and irritable bowel syndrome (alternating diarrhea and constipation). Bloating and indigestion are also common food sensitivity reactions, as is fatigue. Continued consumption of reactive foods may contribute to weight gain and/or difficulty losing weight. Eczema is also commonly associated with food reactions. Because IgG food reactions take hours or days to develop, this makes it difficult to determine which food is responsible for the reaction without doing testing.

See more info here
My results came in and how interesting to see that milk and wheat are usually on most people’s sensitivity list so then add to that 

Beans, barley, cabbage, potatoes, yeast ( brewers and bakers ) mussels, sunflower seeds, mushrooms, corn, plums, kidney beans, cashews, crab, soy, pistachios and peas!!!!! 

Mother Trucker!!!! 

Sooooooo I had some research to do. How the hell was a foodie like me going to get around all of this? 

Now I know the foods are not going to kill me but they make me feel like crap. Exzema is really bad on my hands, my stomach is really messed up, bloating is crazy, a lot of inflammation and I had to do something. 

So the journey begins. I’ll be blogging some recipes as I try them ( not the failures lol only the good ones :-))