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table of contents

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WELLBEING Dr. Eva Selhub tells us how to make the most of each season by listening to our body.

HEALTHY SKIN Blocking the sun’s rays is as important in fall and winter as it is in summer. Dr. Kara Fitzgerald tells us which products are best.

ROOT CAUSE MEDICINE Perfectly timed for holiday noshing, Dr. Vikki Petersen shares the essentials of lasting weight loss.

FOOD From traditional to unique, we have the recipes that will bring big smiles to your holiday table this season. TA B L E O F C O N T E N T S / N OV E M B E R & D E C E M B E R

Editor’s Letter........................................................................................................................4

Stuffed Acorn Squash..................................................................................................38

Letters to the Editor.........................................................................................................8

Matcha Energy Truffles ..............................................................................................40

The Seasons and Your Body.................................................................................. 10

Scalloped Potatoes with Ham.............................................................................. 42

What’s in Season..............................................................................................................12

Cranberry Compote......................................................................................................44

Healthy Skin: Blocking Rays....................................................................................14

Easy Baked Greek Shrimp........................................................................................46

Baking Substitutions ................................................................................................... 18

Diabetic Recipes..............................................................................................................50

Holiday Leftovers............................................................................................................20

Smoky Seafood Stew................................................................................................... 52

Essentials for Lasting Weight Loss.................................................................... 22

Shrimp Saganaki..............................................................................................................54

Easy Sweet Potato Casserole................................................................................28

Kale & Brussels Salad..................................................................................................56

Cranberry Sangria...........................................................................................................30

Olive Tapenade.................................................................................................................58

Pumpkin Chocolate Chip Cookies..................................................................... 32

Baked Crab Dip Appetizer....................................................................................... 60

Healthy Non-Alcoholic Eggnog...........................................................................34

Holiday Stuffing ...............................................................................................................62

Mac ‘n Cheese...................................................................................................................36

Stocking Stuffers ........................................................................................................... 66

NOVEMBER-DECEMBER ISSUE / FOOD SOLUTIONS MAGAZINE / 03


J U S T L I K E T H AT, A N O T H E R Y E A R I S N E A R LY P A S T U S ! We’ve moved from all things pumpkin to turkey, dressing and cranberries in the blink of an eye. And let’s not forget Christmas just around the corner.

LETTER FROM T H E E D I TO R

We’ve devoted this issue to the holidays, to help you make the most of the festivities without so much worry and stress over what to serve as you stay true to your gluten-free lifestyle.

EDITOR-IN-CHIEF Gigi Stewart gigi@foodsolutionsmag.com CREATIVE SERVICES Kreative Direktions

CONTRIBUTING WRITERS Vikki Petersen Kara Fitzgerald, ND Dr. Eva Selhub Chef Charles Chen

LETTER FROM THE EDITOR / NOVEMBER & DECEMBER

Katie Cavuto

For so many of us with celiac disease, gluten-free is not simply something we do, it is something we must do, every single day, in order to maintain our health. To that end, we encourage you to speak to your guests about their dietary needs, explain to them a bit about your own and show those gathered around your table this season that gluten-free does not mean tasteless, boring and bland! The recipes we have for you will make that statement. The tips and tricks will get you to a point where you can breeze through this beautiful season gracefully, all while sticking to your life-saving diet with a smile on your face. From all of us, to all of you, Merry Christmas and a very Happy New Year! See you in January to welcome 2017! Stay in touch,

COPY EDITOR Jodi Palmer PUBLISHER & CEO Scott R. Yablon syablon@foodsolutionsmag.com ADVERTISING SALES & MARKETING KMI: 561.637.0396 ADVERTISING SALES Kristen LaBuda 717.574.3739 DIRECTOR OF CLIENT SERVICES Jody Baratz jody@foodsolutionsmag.com CHIEF TECHNOLOGY OFFICER Brian A. Yablon byablon@foodsolutionsmag.com TECHNICAL WEB DEVELOPER Dmitry Bogordsky ACCOUNTING accounting@foodsolutionsmag.com ARTICLE SUBMISSIONS gigi@foodsolutionsmag.com INFORMATION REQUESTS info@foodsolutionsmag.com

ADVISORY BOARD Cynthia S. Rudert, M.D., F.A.C.P., CD & Gluten Intolerance Specialist Marci Page Sloane, MS, RD, LDN, CDE, Registered & Licensed Dietician / Nutritionist & Certified Diabetes Educator Leigh Reynolds, GF Therapeutics / Celi-Vites President

04 / FOOD SOLUTIONS MAGAZINE / NOVEMBER-DECEMBER ISSUE


CONTRIBUTORS / NOVEMBER & DECEMBER

contributors

MARCI PAGE SLOANE, MS, RD, LDN, CDE is a Registered and Licensed Dietitian/Nutritionist and Certified Diabetes Educator in south Florida. She grew up in New York City where she graduated from Columbia University with a double Master’s degree in Nutrition and Physiology. Marci is CEO of Food Majesty, Inc. author of Reality Diabetes ~ type 2, The Diet Game: Playing for Life!, The Divorced Woman’s Diet and is contributor to Chicken Soup for the Soul Healthy Living Series Diabetes. Sloane is a nutrition and disease counselor, speaks frequently in the community, is coordinator of American Diabetes Association (ADA) programs, an ADA Valor Award recipient and does radio, television and magazine interviews. Marci is passionate about her work and it shows when you meet her.

CYNTHIA S. RUDERT, M.D., F.A.C.P., is a Board Certified Gastroenterologist in Atlanta, Georgia, whose practice is primarily devoted to the screening and following of patients with celiac disease. With one of the largest practices in the United States that manages adults and teenagers with celiac, she has evaluated over 1000 patients with celiac disease and gluten sensitivity. Dr. Rudert’s focus is identifying the core causes of gastrointestinal issues with a comprehensive evaluation enabling her to treat underlying medical conditions that may have previously been undetected. Dr. Rudert then creates an individualized course of treatment tailored to each patient’s unique set of needs. Rather than just treating the symptoms of the disease, Dr. Rudert believes the best results are achieved by getting to the core cause of the problem and treating the disease accordingly. Dr. Rudert sees patients from all over the United States for second opinion consults on a variety of gastrointestinal disorders. Committed to educating the public, patients and physicians about this commonly missed disorder, Dr. Rudert lectures throughout the United States and Canada on celiac disease. She also lectures on inflammatory bowel disease, irritable bowel syndrome, pancreatic exocrine insufficiency and small intestinal bacterial overgrowth. Dr. Rudert is Medical Advisor for the Celiac Disease Foundation, the Gluten

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Intolerance Group of North America and for the Gluten Free Certification Organization (GFCO). She is Medical Director for Atlanta Gluten Intolerance Group (GIG), and founder and president of the Atlanta Women’s Medical Alliance, the largest alliance of female physicians in the United States. In demand as an expert in celiac disease, she was the Keynote Speaker for multiple programs including the New England Celiac Conference, co-hosted with the Beth Israel Deaconess Medical Center/ Harvard, and national GIG meetings. Dr. Rudert was the advising physician for the popular television series House which featured a segment concerning celiac. Dr. Rudert is a former Assistant Professor of Medicine with Emory University. Learn more about Dr. Rudert and her practice at DrCynthiaRudert.com.


contributors She is on the advisory board along with holding an associate editor at-large position at Simply Gluten-Free Magazine. She has been interviewed by CNN Headline News and Better Homes & Gardens, amongst others.

Dr. Hyman is Chairman of the Institute for Functional Medicine, and was awarded its 2009 Linus Pauling Award for Leadership in Functional Medicine. He is currently medical editor at the Huffington Post and on the Medical Advisory Board at The Doctor Oz Show. He is on the Board of Directors of The Center for Mind-Body Medicine, and a faculty member of its Food As Medicine training program. He is also on the Board of Advisors of Memhet Oz’s HealthCorps, which tackles the obesity epidemic by “educating the student body” in American high schools about nutrition, fitness and mental resilience. He is a volunteer for Partners in Health with whom he worked immediately after the earthquake in Haiti and continues to help rebuild the health care system there. He was featured on 60 Minutes for his work there.

DR. VIKKI PETERSEN is considered a pioneer in the field of gluten sensitivity and is acknowledged in the U.S. for her contributions to, and education of, gluten awareness in our country.

CONTRIBUTORS / NOVEMBER & DECEMBER

MARK HYMAN, MD has dedicated his career to identifying and addressing the root causes of chronic illness through a groundbreaking whole-systems medicine approach known as Functional Medicine. He is a family physician, an eight-time New York Times bestselling author, and an internationally recognized leader in his field. Through his private practice, education efforts, writing, research, advocacy and public policy work, he strives to improve access to Functional Medicine, and to widen the understanding and practice of it, empowering others to stop managing symptoms and instead treat the underlying causes of illness, thereby also tackling our chronic-disease epidemic.

A certified clinical nutritionist, and doctor of chiropractic, she is also an IFM Certified Practitioner (Institute for Functional Medicine). She co-founded HealthNOW Medical Center in Sunnyvale, California. HealthNOW is known for using a multi-disciplined approach to address complex health problems, many of which are rooted in gluten intolerance. Patients travel from all over the world to experience the best of what HealthNOW offers, combining internal medicine, clinical nutrition, chiropractic and physical therapy, to identify the underlying root cause of the patient’s health condition. Practicing for over 20 years, Dr. Petersen remains at the forefront of advances in the field of gluten intolerance, which earned her the title of Gluten Free Doctor of the Year. She co-authored the book, The Gluten Effect, celebrated by other leading experts in the field as a huge advance in gluten sensitivity diagnosis and treatment. Dr. Petersen donates much of her time to the community where she speaks about health awareness at corporate events in Silicon Valley, inclusive of Fortune 500 companies. She is a national lecturer, radio personality and food blogger, specifically on the topic of gluten sensitivity and celiac disease.

LEIGH REYNOLDS recognized a need for high quality-gluten free nutritional supplementation so she founded Gluten Free Therapeutics™. Leigh set out to make one of the most beneficial gluten-free supplement lines available. With high quality pharmaceutical grade ingredients and scientifically researched formulations Gluten Free Therapeutics™ is proud to offer its customers a superior line of nutritional supplements called CeliVites.

NOVEMBER-DECEMBER ISSUE / FOOD SOLUTIONS MAGAZINE / 07


LETTERS TO THE EDITOR / NOVEMBER & DECEMBER

november & december

LETTERS EDITOR TO THE

Thank you for the magazine. My son was just diagnosed last month and my friend who has celiac recommended I have him tested. We did the blood test and then a biopsy, which was scary but worth it. Now we know what to do. Your magazine has helped me so much in keeping our family meals “normal”. Very grateful! ~Kate, WI

I like the every other month format. I never have a lot of extra time to read the entire magazine each month and I don’t seem to get to the recipes like I wish I

could. Now, I have more time to look through the issue and plan meals to make more of the recipes I want to try! Thanks! ~Elizabeth, GA

I would like to know more about the differences in celiac disease for children and adults. My daughter is only 7 and was diagnosed 2 years ago. I was diagnosed a year later and I’m 38. We definitely have different reactions to gluten and symptoms. I’m curious about how I should manage our health differently. Thanks! ~Janet, RI

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R E P LY F R O M T H E E D I T O R : Hi, Janet. Look for our new, exciting format for 2017 and more science-based articles on topics just like the one you’re asking about. Meantime, yes, children and adults can differ greatly in how they react to celiac disease (or any health issue). Symptoms can also vary widely between individuals of any age. I would recommend seeing your doctor for a periodic visit until your symptoms are under control. The same goes for your daughter. A celiac-knowledgeable doctor (and in your case, pediatrician as well) on your team is a must! ~Gigi


W E L L B E I N G / T H E S E A S O N S A N D YO U R B O DY: W H AT YO U N E E D TO K N OW

well being

THE SEASONS & YO U R B O DY B Y D R . E VA S E L H U B

W H AT YO U N E E D T O K N O W

DR. EVA SELHUB IS AN INTERNATIONALLY RECOGNIZED EXPERT, PHYSICIAN, AUTHOR, SPEAKER AND CONSULTANT IN THE FIELDS OF STRESS, RESILIENCE, MIND-BODY MEDICINE AND WORKING WITH THE NATURAL ENVIRONMENT TO ACHIEVE MAXIMUM HEALTH AND WELLBEING.

10 / FOOD SOLUTIONS MAGAZINE / NOVEMBER-DECEMBER ISSUE


If your body is inflamed or full of dampness, like when you have a cold, it requires very different nutrients and foods than when your body is too dry, under-hydrated or under-slept.

YOUR BODY CHANGES AS YOU AGE AND ACCORDING TO THE WEATHER PATTERNS. Your body, you see, is an ever-changing living, breathing organism. Just like the weather and the seasons, your body is constantly adapting and changing along with the environment, both the outside environment and the inside environment, which includes your thoughts, emotions, and state of nutrition or strength. You are not separate from the world around you or the seasons. Perhaps you have allergies at a given season, so you note that. Perhaps you might note that you want to stay in more and rest during the winter seasons. You might think that it’s because you don’t like the cold or to be outside, but your body may want that too, as it is the season for the body to hibernate and store fuel, rather than use it. According to Traditional Chinese Medicine (TCM), the body is viewed as a landscape of nature, living in harmony with the surroundings, and part of the

whole picture of life as well as the seasons. Humans, as the belief goes, are directly and indirectly influenced by changes in the weather, so that the ability to maintain a balanced life and health involves living in accordance with the seasonal changes, eating, moving, sleeping and socializing as the season allows. Now let’s think about the seasons. How did you feel during the winter months? What do you choose to eat? Many of my patients and clients complain of gaining weight, feeling less energy, and coming down with colds. What is important to know is that winter is the time for us to slow down and to save our energy, a time where we are building our strength to get going and moving in the spring. During winter, TCM recommends we eat foods that are high in protein and fat, like beef, eggs, duck, dates, mushrooms or nuts, and to increase bitter foods like asparagus, celery, coffee, kohlrabi, radish leaves, kale, vinegar and wine. The problem often lies in our desire to get comfortable when it is cold and we are hibernating, so many folks choose foods that are high in grains and carbohydrate-load, as well as sweets and foods that are too salty. This often leads to the body gaining more weight, feeling more lethargic and damp, and this also adds on to a metabolic rate that is already slow because of the season. The good news is, much of that weight can come right off as you move into

spring, a time for new birth and new growth, and movement! According to TCM, the liver is the dominant organ functioning at this time, and the liver likes it when you move. This means exercise, walk outdoors, dance, do Yoga, or get your metabolism moving, along with recommended foods like onions, leeks, leaf mustard, Chinese yam, dates, cilantro, mushrooms, spinach, and lots of dark leafy greens. But those will have to wait a few months, until we come out of hibernation and the earth opens up again to bear those fruits and vegetables. For now, the key always is to get acquainted with your body, and how it responds to different foods or activities during different times of the day, week and year. You will notice that you are a constantly changing and adapting being that can live in concert with nature.

THE BODY IS A LANDSCAPE OF NATURE , LIVING IN HARMONY WITH ITS SURROUNDINGS. During every season, pay attention to what is growing locally, and try to eat the organic foods coming from your local farmers. Pay attention to when you are feeling damp (have a cold) or dry (are constipated) and notice what foods you may have eaten or what thoughts you might be upholding. Remember, you are not separate from nature. Move with nature and nature will move with you. Love your own nature, and your love will bring you into a state of harmony and health.

NOVEMBER-DECEMBER ISSUE / FOOD SOLUTIONS MAGAZINE / 11

W E L L B E I N G / T H E S E A S O N S A N D YO U R B O DY: W H AT YO U N E E D TO K N OW

OUR B ODY CONST IT U T IO N IS CHANGI NG CONSTA N T LY. What your body needed, and could handle, 10 years ago is very different from what it can handle today. In fact, your body and its needs vary from moment to moment, day to day.


W H AT ’ S I N S E A S O N : N OV E M B E R & D E C E M B E R P R O D U C E G U I D E

what’s in season

FO R A HEA LTHY SW E E T TREAT TRY:

WHAT’S IN SEASO N: NOVEMBER & D ECEM BER PRO D UCE G UIDE

Apples & Pears U N D E RG ROUND G O O D NESS F ROM :

Beets, Carrots, Parsnips, Potatoes, Radishes & Sweet Potatoes G O G R EEN W ITH:

Broccoli, Cabbage, Collards & Kale H AV E A W HITE C H R I STM AS W ITH:

Cauliflower K E E P MEA LS B R I G H T W ITH:

Pumpkin & other Winter Squash

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BY DR. KARA FITZGERALD

A S I M P O R TA N T IN WINTER AS IN SUMMER

BLOCKING R AY S :

H E A LT H Y S K I N / B L O C K I N G R AY S : A S I M P O R T A N T I N W I N T E R A S I N S U M M E R

healthy skin


Use these tables as a guide to buying safe, effective sunscreens to use all year. Table 1, below, is a selected Consumer Reports (CR) list of top-rated (for effectiveness) sunscreens that also scored between 2 – 4 (least toxicity), according to the Environmental Working Group (EWG). We recommend avoiding any sunscreen with an EWG rating of 5 or higher, and the closer to 1 the better. Consumer reports tests the sunscreens for the efficacy of the UVB and UVA rating as well as the claimed SPF. The total score is a combination of these three tests. For example Alba Botanica (scored 67) met its SPF claim so received an excellent rating for UVB but it’s UVA rating was just “good” (below “excellent” and “very good”), which brought down its overall score.

Table 1: Best Scoring Sunscreens by Consumer Reports and EWG

H E A LT H Y S K I N / B L O C K I N G R AY S : A S I M P O R T A N T I N W I N T E R A S I N S U M M E R

SUNSCREEN IS NOT MERELY STOWED AWAY WITH THE SWIMMING SUITS AND FLOATS. Protecting your skin from the sun year round is important. When it comes to choosing your sunscreen, what most of us want to know is how to get maximum effectiveness with the least toxicity.

Consumer EWG Reports rating rating

LOT I O N FO R M

Pure Sun Defense SPF 50 No-Ad Sport SPF 50 Ocean Potion Protect and Nourish SPF 30 Banana Boat Protect & Hydrate SPF 30 Alba Botanica very emollient SPF 50

98 88 86 72 67

3 3 3 3 2

S T I C K F O R M

Neutrogena Beach defense water + sun protection SPF 50

74

4

F O R T H E FA C E

Neutrogena Clear face SPF 55

78

4

FOOD SOLUTIONS MAGAZINE / 15


healthy skin

protection from other UV-related skin damage and may lead users to spend too much time in the sun.

H E A LT H Y S K I N / B L O C K I N G R AY S : A S I M P O R T A N T I N W I N T E R A S I N S U M M E R

3. Sunscreen sprays – Even though sprays are convenient there are very few that have a safe EWG rating. They also come with an inhalation risk and may not provide a thick enough coating on the skin to be effective. 4. Products without UVA protection – People pick sunscreen based on the SPF value, and falsely assume that preventing sunburn means they have protected their skin from UV damage. This is not the case. Many sunscreens don’t provide adequate protection from UVA rays. While higher-energy UVB rays are the primary cause of sunburns and pre-cancerous DNA mutations, lower-energy UVA rays cause more subtle damage. They penetrate deeper into skin tissue and are most responsible for generating free radicals – energized molecules that are highly reactive and can damage DNA and skin cells. These promote skin aging, and cause skin cancer.

Table 2: Best Scoring Sunscreens EWG and Amazon (not tested by Consumer Reports)

EWG rating

LOT I O N

Of the Consumer Report tested sunscreens, none had the safest EWG rating of 1, so we also included selected EWG level 1-rated products that had a four or higher star rating on Amazon. But keep in mind, just because there is a high star rating on Amazon does not necessarily mean a product is effective. In our own testing of EWG 1-rated products, Thinksport and Blue Lizard both went on with no smell or white residue.

Tropical Sands SPF 50 Thinksport SPF 50 Badger Sport SPF 35 Blue Lizard Sensitive Skin SPF 30 Burnout Ocean tested SPF 30 Trukids Sunny Days SPF 30

1 1 1 1 1 1

4 THINGS TO ABSOLUTELY AVOID IN A SUNSCREEN 1. Avoid oxybenzone and retinyl palmitate, which appear to be the highest risk factors for hormone disruption and cancer. 2. SPF ratings higher than 50 – Higher SPF ratings don’t necessarily offer greater

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Dr. Fitzgerald received her doctorate of naturopathic medicine from National College of Natural Medicine in Portland, Oregon. She completed the first CNME-accredited post-doctorate position in nutritional biochemistry and laboratory science at Metametrix (now Genova) Clinical Laboratory under the direction of Richard Lord, Ph.D. Her residency was completed at Progressive Medical Center, a large, integrative medical practice in Atlanta, Georgia. Dr. Fitzgerald is lead author and editor of Case Studies in Integrative and Functional Medicine, a contributing author to Laboratory Evaluations for Integrative and Functional Medicine and the Institute for Functional Medicine’s updated Textbook for Functional Medicine. She has been published in numerous peer-reviewed journals. Dr. Fitzgerald is on faculty at the Institute for Functional Medicine, and is an Institute for Functional Medicine Certified Practitioner. She was formerly on faculty at University of Bridgeport in the School of Human Nutrition and the School of Naturopathic Medicine. She is a clinician researcher for The Institute for Therapeutic Discovery. Dr. Fitzgerald regularly lectures internationally for several organizations and is in private practice in Sandy Hook, Connecticut.


A GLUTEN-FREE WAY to start your day Start smart with a classic, comforting bowl of Cream of Rice. Every fat-free, cholesterol-free serving is packed with essential vitamins and minerals. And it’s always been naturally gluten-free.

AVAILABLE IN INSTANT AND STOVETOP VARIETIES Learn more at creamofrice.com or /CreamofRice

© 2015 B&G Foods, Inc.


GLUTEN-FREE & ALLERGEN-FREE BAKING SUBSTITUTIONS

substitutions

GLUTEN-FREE & ALLERGEN-FREE BAKING SUBSTITUTIONS

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SOME FRUIT PUREES THAT WORK WELL AS AN EGG SUBSTITUTE ARE APPLESAUCE, PUMPKIN, MASHED BANANA AND PEAR SAUCE. REMEMBER, IF YOU ARE AVOIDING GENETICALLY MODIFIED FOODS (GMOS), BUYING ORGANIC ENSURES THE PRODUCT IS GMO-FREE IN THE USA.

A LL P U R P O S E G LU T E N F R E E F LO U R S • Bob’s

Red Mill Arthur • Betty Crocker • Cup 4 Cup • King

Some gluten-free flour blends use added gums, like xanthan or guar gum. If you avoid these, be sure to read the full ingredients list of the flour blend you are buying to make sure gums are not present. DA I RY- F R E E S U B ST I T U T ES • For

milk – plant-based milk like coconut, almond, flax, rice, soy or hemp • For butter – plant-based spreads like Earth Balance or Melt • For cream cheese – plant-based nut or soy products, or Daiya (soy and nut free) • For cheese – plant-based nut or soy products, or Daiya (soy and nut free) Canned full fat coconut milk works much like heavy dairy cream in recipes and sauces. Be sure to buy a high fat (not “lite”) coconut milk for best results. N U T- F R E E S U B ST I T U T ES

peanut or tree nut butter – sunflower seed butter or sesame seed butter (tahini) • For nuts in baked goods – toasted sunflower seed kernels, flax seeds, hemp hearts (hulled hemp seeds), sesame seeds • For

Sunbutter sunflower seed spread is made in a 100% nut-free facility, a great option for those with nut allergy. EG G - F R E E S U B S I T U T ES • For

up to 2 whole eggs in baking – 2 flax or chia eggs*, powdered egg substitute prepared according to package directions (Ener-G), tofu, fruit puree (1/4 cup per egg)

NOVEMBER-DECEMBER ISSUE / FOOD SOLUTIONS MAGAZINE / 19

GLUTEN-FREE & ALLERGEN-FREE BAKING SUBSTITUTIONS

*

FLAX OR CHIA “EGG” – TO REPLACE 1 LARGE REAL EGG, COMBINE 1 TABLESPOON GROUND FLAX SEED (FLAXSEED MEAL) OR 1 TABLESPOON CHIA SEEDS WITH 3 TABLESPOONS WARM WATER (OR OTHER LIQUID) AND STIR. ALLOW TO THICKEN 1 MINUTE, THEN USE IN YOUR RECIPE INSTEAD OF THE EGG. THIS WORKS WELL FOR UP TO 2 EGGS, BUT BEYOND THAT, MAY NOT GIVE THE BEST RESULTS.

Our list is not all-inclusive, but it provides a great overview of products on the market that may make your glutenand allergen-free baking a bit easier.


leftovers

M AKE THE M OST OF HO L IDAY L EFTOVERS

M A K E T H E M O S T O F H O L I D AY L E F TO V E R S

It seems like no matter how much we try to control those serving sizes, we end up making more than our families can devour at a single holiday meal. That’s OK, though, because there are so many delicious ways to use holiday leftovers. Here are a few of our favorites to inspire you!

HAM LEFTOVERS Make a one-dish meal: Scalloped Potatoes with Ham, recipe page 42 Toss cubed ham into quiche before baking.

TURKEY LEFTOVERS Diced turkey makes a great sub for chicken in your favorite pot pie recipe! Finely chopped turkey tossed with sweet potato cubes and topped with a fried egg make a great breakfast, brunch or dinner. Thanksgiving Sandwich (turkey, cranberry, herbed cream cheese, arugula)

GRAVY LEFTOVERS Use for pot pie sauce. Ladle it over a hot turkey open face sandwich on gluten-free toast. Poutine – a Canadian dish of French fries and cheese curds topped with gravy. How can you go wrong there??

CRANBERRY SAUCE LEFTOVERS Use it as jam on your gluten-free toast. In yogurt a little cranberry sauce swirl adds flavor. Stir into barbecue sauce for tart, fruity zing!

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A Natural

BEAUTY

mykind Organics vitamins are Certified USDA Organic,

NON GMO

Non-GMO Project Verified, Vegan and Gluten Free made

VER

Project I FI E D

no ngmoproject.org

from more than 30 whole foods, fruits and vegetables.

“I searched for certified organic, Non-GMO Project Verified, whole food supplements for years and could not find one that I would take, let alone recommend to anyone. I was surprised they didn’t exist and went looking for a partner to create them. I teamed up with Garden of Life because we share the same vision of bringing the highest-quality vitamins (unlike many that are derived from petroleum chemicals and synthesized in labs) to families everywhere. I wanted to take a multi from the same types of organic, nutritious foods I eat in my daily diet. I didn’t want a bottle of chemical isolates dressed up with organic fluff. The multi that I wanted to take didn’t exist, so that is why we created mykind Organics.” Alicia Silverstone Actress , NY Times Best-Selling Author, Health Advocate

Empowering Extraordinary Health®


ROOT CASUE MEDICINE / ESSENTIALS FOR LASTING WEIGHT LOSS

root cause medicine

ESSENTIALS FOR BY DR. VIKKI PETERSEN

LASTING WEIGHT LOSS DR VIKKI PETERSEN, DC, CCN, CERTIFIED FUNCTIONAL MEDICINE PRACTITIONER, IS FOUNDER OF HEALTHNOW MEDICAL CENTER IN SUNNYVALE, CA. SHE HAS BEEN AWARDED GLUTEN FREE DOCTOR OF THE YEAR AND AUTHORED THE CRITICALLY ACCLAIMED “THE GLUTEN EFFECT”. HEALTHNOW MEDICAL CENTER IS A DESTINATION CLINIC AND TREATS PATIENTS FROM ACROSS THE COUNTRY AND INTERNATIONALLY. IF YOUR HEALTH IS NOT TO THE LEVEL YOU DESIRE, CONSIDER CONTACTING THEM FOR A FREE CONSULTATION – 408-733-0400.

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OVERWEIGHT AND OBESITY IS A SERIOUS PROBLEM HERE IN THE U.S. We see it and we know it but sometimes I think it’s so pervasive that people are starting to ignore the problem. Due to its commonality, it’s almost becoming “normal” in our minds. More and more, I hear: “Yes, I’m overweight – who isn’t?” or “Yes, I need to lose weight; I try…” If the problem of overweight was only one of aesthetics, it wouldn’t be such a big deal. Meaning, the size of your jeans might bother you but it wouldn’t make you ill. Unfortunately overweight IS directly tied into more than the size of your clothes. Obesity is a direct link to heart disease, diabetes, cancer, depression, and impotency. Why? Obesity actually changes the character of fat cells – how they metabolize and how they affect our genes. With obesity comes inflammation and it is inflammation of a chronic nature that effects the changes in our bodies that create the degenerative diseases mentioned above.

Fat cells literally explode when they get too large. This causes the release of toxins and creates disease. Unfortunately even 10 lb of extra fat located in the torso (area between the shoulder blades and the hips) is having a negative impact on your health. If you have fat located in your butt or thighs, you don’t have to worry. You might not like how it looks but fat in that location is called “brown fat” and it’s not unhealthy because it doesn’t infiltrate your organs and create ill health. Do you continue to feel hungry or not satisfied after eating an adequate amount of food? It’s obviously very difficult to lose weight when your body continually gives you the signal that it wants more. This problem is not difficult to handle once you understand the reason why it occurs. A hormone called leptin signals the brain that you are full, it’s a satiety hormone. Of course when you feel full and satisfied with a meal, there is no temptation to eat more. However, in the face of excessive calories and/or a high carbohydrate diet that has lead to obesity, a resistance is created to the hormone, meaning the body stops listening to what

leptin is trying to say. In other words, due to excessive fat, the body starts to ignore the message from leptin and you continue to feel hungry. To better understand how this happens, it’s akin to hearing a car alarm going off incessantly; you start to ignore it once you’ve heard it for a while. With excessive fat or obesity, leptin signals have been coming to the brain so constantly that it starts ignoring them. IN SUMMARY, E XC ESSI V E FAT IN TH E BO DY C RE ATES: • Inflammation • Accelerates aging • Creates “dulling” of brain function and potentially Alzheimers – called Type 3 Diabetes. In a study the brains of obese people looked 16 years older than their healthy counterparts. • Opposes insulin so that we gain more weight and develop diabetes • Potentiates the stress hormone so that we deal less well with stress • Weakens the immune system, leading to disease • Deregulates appetite so you feel hungry all the time • Increases risk of dying earlier

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ROOT CASUE MEDICINE / ESSENTIALS FOR LASTING WEIGHT LOSS

H E A LT H Y L I F E S T Y L E = H E A LT H Y E AT I N G = I D E A L W E I G H T


ROOT CASUE MEDICINE / ESSENTIALS FOR LASTING WEIGHT LOSS

root cause medicine

change that occurs in the body when what you have on your fork changes, is truly phenomenal and shows the power of food to heal or destroy.

QUICK TIP: IF YOU WANT TO GET AN IDEA IF YOU ARE CARRYING EXCESS FAT IN THIS UNHEALTHY REGION OF THE BODY, ME ASURE YOUR WAIST. AN IDEAL WAIST SIZE IS LESS THAN 30 INCHES FOR WOMEN AND 35 INCHES FOR MEN.

Along that line, Coca Cola started a misinformation campaign several months ago designed to confuse consumers and divert attention away from the evidence that sweet beverages are a major contributor to obesity, heart disease and diabetes. Their message is that with exercise, you don’t need to worry about calories and they thereby insinuate that Coke is “just fine” as part of a healthy lifestyle… Wrong! Please don’t fall for this erroneous advice. They go on to quote “studies” but come to find out they funded those studies and have gifted millions to the universities where the leaders of their front group, The Global Energy Balance”, are employed. There is no place for sugary sodas, high fructose corn syrup or artificial sweeteners in a healthy or weight conscious lifestyle.

The good news is that the process is reversible with a healthy lifestyle and diet. Healthy Lifestyle = Healthy Eating = Ideal Weight Do not consume any fast food or highly processed food. These types of foods are literally “engineered” to be addictive. Sugar affects the reward center of the brain in the same way as certain drugs such as alcohol, nicotine, cocaine, pot, etc. Due to their effect on the brain, we become addicted to them. Sugar is so addictive that in a study of rats already addicted to cocaine, when they had the option of choosing between sugar and cocaine, 94% chose sugar! Don’t have a “junk” day or take weekends off from healthy eating. Sadly one day of poor eating changes the brain and how it signals. The pendulum on food and the quality thereof swings from health to disease in this way: a healthy diet beneficially modulates thousands of genes, enhances the function of dozens of hormones and regulars tens of thousands of proteins networks that can in turn prevent, cure and even reverse most chronic diseases. A bad diet? It does the exact opposite.

Consider calorie restriction for part of your day. Intermittent fasting, or avoiding food intake for a 14 to 16 hour period each day has many positive health benefits. Please note this is not for children, women trying to get pregnant or those who have unstable blood sugar. Personally I used to pass out from low blood sugar in my teens and twenties, but once I fixed it, I now follow intermittent fasting most days and feel fantastic. This is why a patient who just received a gastric bypass due to morbid obesity can, within just a couple of days, no longer have diabetes. Have they lost weight? No, not yet, but what they have done is drastically change the quality and quantity of food they consume and in just a very short time that results in the genetic and hormonal changes mentioned above. Hard to believe I know, but the power of what you put on your fork cannot be overestimated. I’m not saying gastric bypass is the solution for overweight, far from it, but the signaling

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THE BENEFITS OF BEING ON THE THIN SIDE? RESEARCH SAYS: • The brain of thin people looked 8 years younger than ‘normal’ weight counterparts • Handle stress better • Heart, kidneys, immune system, pancreas and liver all work better • Have a better love life • Better fertility • Age slower • Live longer • More “joie de vivre” (enjoyment of life)


ROOT CASUE MEDICINE / ESSENTIALS FOR LASTING WEIGHT LOSS

root cause medicine

Exercise is critical. Find something(s) you enjoy and do it 5 days per week for at least 3 hours total. Bodies need exercise and you’ll grow to enjoy it.

sweeteners that destroy the good guys and try to avoid drugs and antibiotics as much as possible, for the same reason – destruction of gut flora.

We’ve all heard that good probiotics are important. Did you know that they affect your weight by changing your metabolism? Did you know that skinny people have different flora from obese people? It’s fascinating and this is a burgeoning field with yet much to be discovered. But what we do know and something you can do right now is to consume 9 servings of organic vegetables and fruits each day to provide the prebiotics that feed your gut flora. Don’t ever consume artificial

The simplicity is that a strong plant-based diet of fresh vegetables, fruits, nuts, seeds and beans will “seed” the population of your gut with good bacteria. These good foods will “feed” the good bugs in your gut and increase your longevity. A bad diet begets bad flora that negatively affects metabolism and body composition. Less toxins = less obesity. Rats and atrazine. Don’t just do a “detox”. Have to improve the health of your gut and liver so that you can efficiently ‘deal’ w/

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the toxins you excrete. A healthy weight comes from a healthy lifestyle and there are no “tricks” or shortcuts. Find a clinician who will sensibly discover the best program for your body, your genetic makeup and avoid any weight loss drugs or quick fixes. They sound too good to be true because they are. As always, I love to hear from you. Please feel free to contact me with questions.

To your fabulous health, Dr Vikki Petersen, DC, CCN, CFMP Founder of HealthNOW Medical Center Author of “The Gluten Effect”


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F O O D / E A S Y S W E E T P OTATO C A S S E R O L E

food

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MAPLE SYRUP

ALLSPICE

NUTMEG

EASY SW E E T POTATO

CASSEROLE Serves 6-8.

INGREDIENTS SW E E T P OTATO E S

3 pounds of sweet potatoes, peeled and cubed • water for cooking potatoes • ½ cup heavy cream • ¼ cup butter • 2 tablespoons pure maple syrup (or honey) • 1 teaspoon ground cinnamon • ¼ teaspoon ground nutmeg • ¼ teaspoon ground allspice • ¼ teaspoon ground ginger • 3 cups miniature marshmallows •

DIRECTIONS Preheat your oven to 375F and grease a 2-quart casserole dish. Place peeled, cubed potatoes in a

large stock pot and fill with water until potatoes are just covered. Cook over medium-high heat until water is boiling and potatoes are fork-tender. Drain and return potatoes to cooking pot (off the heat). Add cream, butter, maple syrup and spices to potatoes. Use an immersion blender (stick blender) or a handheld electric mixer to whip potatoes. Start on low speed to avoid splatters, then gradually increase the speed to medium and beat until mixture is smooth. Spoon mixture into prepared dish, then top with marshmallows. Bake 15-20 minutes, until marshmallows begin to toast.

NOVEMBER-DECEMBER ISSUE / FOOD SOLUTIONS MAGAZINE / 29

F O O D / E A S Y S W E E T P OTATO C A S S E R O L E

make this dish the day before, simply omit marshmallows on top and add them just before baking.


food

SANGRIA FOOD / CRANBERRY SANGRIA

CRANBERRY

INGREDIENTS 1 bottle Merlot 2 cups cranberry juice • ¼ cup grenadine syrup • 1 cup fresh cranberries, frozen • •

DIRECTIONS In a large pitcher or punch bowl, combine wine, cranberry juice and grenadine; stir to blend. Add frozen cranberries just before serving over ice, if desired.

GRENADINE IS A NON-ALCOHOLIC SWEET-TART SYRUP MADE FROM POMEGRANATE JUICE. IT IS USED TO COLOR AND FLAVOR COCKTAILS. YOU CAN FIND GRENADINE SYRUP IN MOST SUPERMARKETS AND PACKAGE SHOPS.

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AMERICA’S ORIGINAL CRAFT VODKA

My American vodka beats the giant imports every day. Try American! It’s better.


food

FALL IS ALMOST UPON US AND WITH THE SEASON COMES ALL THOUGHTS PUMPKIN. WHILE FRESH PUMPKIN MAY NOT BE AVAILABLE ALL YEAR LONG, CANNED OR BOXED ORGANIC PUMPKIN PUREE IS ALWAYS IN YOUR LOCAL GROCERY STORE AND IT’S JUST AS GOOD AS FRESH!

F O O D / G LU T E N F R E E P U M P K I N C H O C O L AT E C H I P C O O K I E S

GLUT E N F R E E

PUMPKIN CHOCOLATE CHIP COOKIES By Dr. Vikki Petersen, HealthNOW Medical Center and Destination Clinic

INGREDIENTS

DIRECTIONS

· 1 1/2 cups organic almond flour · 1/4 cup organic pumpkin puree, canned or from a box · 1/4 teaspoon baking soda · 1/2 cup organic dark chocolate chips – dairy free. Note: you can substitute raisins or dried cherries if you’re avoiding chocolate · 1 large banana, mashed well · 1/4 cup organic maple syrup · 1/4 cup organic coconut sugar or powdered date sugar · 1/2 cup organic walnuts, chopped · 1 teaspoon cinnamon · 1/8 teaspoon nutmeg · 1/8 teaspoon cloves · 1 teaspoon pure vanilla extract

Heat over to 350 degrees. Line a cookie sheet with parchment paper. Place all wet ingredients in a large bowl and whisk them thoroughly until well combined. Combine all dry ingredients together in a small bowl. Fold the dry mixture gradually into the wet ingredients until they are well combined. You can add a little more almond flour if the batter is thin. The mixture should be sticky and thick. Drop heaping teaspoons onto the

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prepared cookies sheet and press each gently to flatten them slightly. Place the cookies in the oven and bake for about 15 minutes or until they turn golden brown. Turn off the oven and let the cookies sit within the over for a couple of minutes. Remove from oven and slide parchment paper onto a wire rack and cool completely. Yield – one dozen cookies Store in an airtight container in the refrigerator if there are any left!


FO O D / G LU T E N F R E E P U M P K I N C H O C O L AT E C H I P C O O K I E S

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food

EGGNOG HEALTHY NON-ALCOHOLIC

INGREDIENTS

DIRECTIONS

2 cans full fat coconut milk 1 frozen banana, cut into chunks • 4 Medjool dates, halved and pits removed/discarded • ½ teaspoon ground cinnamon • ½ teaspoon ground nutmeg • ½ teaspoon rum extract • ½ teaspoon vanilla extract • Additional cinnamon or nutmeg for sprinkling on top, optional • Cinnamon sticks, garnish, optional

Combine milk, banana, dates and spices and extracts in a blender or food processor.

F O O D / H E A LT H Y N O N - A L O H O L I C E G G N O G

Blend until completely smooth. Pour into glasses and garnish with a sprinkling of spice or a cinnamon stick (or both!). Serve immediately.

MAKES 4 GENEROUS SERVINGS.

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IF YOU LOVE THE FLAVOR, BUT AREN’T A FAN OF CONSUMING ALCOHOL OR RAW EGGS, GIVE THIS HEALTHY VERSION A TRY FOR ALL THE EGGNOG FLAVOR AND NONE OF THE STUFF YOU WANT TO AVOID.


food

G LUT E N -F R E E

MAC & CHEESE By Chef Charles Chen from Food Network’s Chopped, Host of TLC Discovery’s Food & Travel show

INGREDIENTS

DIRECTIONS

1/2 Cup Cashews 4 Tablespoon Nutritional Yeast • 1/2 Cup Almond Milk • Pinch of Himalayan Sea Salt • 1 Tablespoon of Olive Oil • 2 Tablespoon of Neocell Collagen Powder (see side note) • 2 Tablespoon of Gluten Free Soy Sauce • 1/2 Lemon Juice • Brown Rice Pasta • Chili Flakes (Optional)

1. Place cashews, yeast, milk, salt, oil, collagen, soy sauce, and lemon juice in a blender. Blend until smooth.

FOOD / GLUTEN-FREE MAC & CHEESE

• •

2. Preheat your oven to 350F and lightly grease a 2-quart baking dish. 3. Cook and strain the pasta, then mix the sauce into the pasta. 4. Top with a tablespoon or two of gluten-free panko-style breadcrumbs and hemp seeds if desired. 5. Bake at 350F for 10 minutes and serve immediately.

H I M A L AYA N S E A S A LT

ABOUT CHEF CHEN: CHARLES CHEN IS A TV HOST, TRAVELING CHEF AND WELLNESS EXPERT CREATOR OF DINNER CLUB BASED IN LOS ANGELES & NEW YORK CITY. AT ONE POINT IN HIS LIFE CHARLES STRUGGLED WITH HIS HEALTH AND WEIGHED UP TO 260 POUNDS. HE WAS PRE-DIABETIC, LETHARGIC, AND HAD NO MOTIVATION. SINCE THEN HE HAS LOST OVER 100 POUNDS, RECLAIMED HIS HEALTH THROUGH ADOPTING A WHOLE FOODS

LIFESTYLE AND BECOMING MORE PHYSICALLY ACTIVE. CHARLES’ FRIENDLY AND LIGHT HEARTED APPROACH INSPIRES PEOPLE OF ALL AGES TO CREATE HEALTHY DELICIOUS MEALS FOR BEAUTY, ENERGY, AND LONGEVITY.

SOCIAL MEDIA LINKS: INSTAGRAM FACEBOOK TWITTER

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CASHEWS


who doesn’t love mac & cheese? here is my healthy switch. made with cashew cheese and gluten free. so tasty...

FOOD / GLUTEN-FREE MAC & CHEESE

NOVEMBER-DECEMBER ISSUE / FOOD SOLUTIONS MAGAZINE / 37


food

STUFF E D ACO R N

FOOD / STUFFED ACORN SQUASH

SQUASH

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food

BROWN SUGAR

WA L N U T S

INGREDIENTS 2 acorn squash ½ cup fresh cranberries • 1 apple, chopped • 1 orange, peeled and chopped • ½ cup light brown sugar, loosely packed • ¼ cup walnuts, chopped • ¼ cup unsalted butter, melted • 1/8 teaspoon salt

halves cut side down on the prepared baking pan. Roast until the squash are just fork tender, about 15-20 minutes.

• • ORANGE

DIRECTIONS Preheat your oven to 350F and grease a baking pan large enough to hold all the squash halves. Wash each whole acorn squash and dry completely. Cut each squash in half and use a spoon to scoop out the seeds inside. Discard seeds. Place the

While the squash cook, pulse the cranberries several times in the food processor. Add cranberries, apple, orange pieces, sugar, nuts, butter and salt to a mixing bowl and stir to combine. Set aside until squash are ready. When squash are cooked, remove the pan from the oven, carefully turn over each squash half and fill the halves with the cranberry mixture, diving it evenly between each half. Return the pan with filled squash halves to the oven and bake an additional 15-20 minutes, until the squash flesh is tender and cooked through. To serve, cut the halves in half for ¼ squash per guest.

NOVEMBER-DECEMBER ISSUE / FOOD SOLUTIONS MAGAZINE / 39

FOOD / STUFFED ACORN SQUASH

YIELD: 4 SERVINGS


food

M ATC H A E N E R GY

TRUFFLES F O O D / M ATC H A E N E R GY T R U F F L E S

By Chef Charles Chen from Food Network’s Chopped, Host of TLC Discovery’s Food & Travel show

INGREDIENTS · 1 Tablespoon of Peanut Butter · 1 Cup of Almond Flour · 2 Tablespoons of (see side note) M AT C H A D I P

· 1/2 Cup of Melted Coconut Oil · 1 Tablespoon of Matcha Powder · 2 Tablespoons of Maple Syrup or Coconut Nectar · 1 Tablespoon of Cashew Butter

2. Form bite size balls from the mixture, then set aside. 3. In a separate bowl, make the matcha dip by combining dip ingredients. 4. Dip the peanut butter/almond flour balls into the matcha dip, placing the balls on a cookie sheet.

DIRECTIONS

5. Place the cookie sheet with matcha balls in the freezer for 5 minutes to set.

1. Mix peanut butter and almond flour together in a mixing bowl.

6. Top with your favorite toppings like dried coconut and enjoy!

ABOUT CHEF CHEN: CHARLES CHEN IS A TV HOST, TRAVELING CHEF AND WELLNESS EXPERT CREATOR OF DINNER CLUB BASED IN LOS ANGELES & NEW YORK CITY. AT ONE POINT IN HIS LIFE CHARLES STRUGGLED WITH HIS HEALTH AND WEIGHED UP TO 260 POUNDS. HE WAS PRE-DIABETIC, LETHARGIC, AND HAD NO MOTIVATION. SINCE THEN HE HAS LOST OVER 100 POUNDS, RECLAIMED HIS HEALTH THROUGH ADOPTING A WHOLE

FOODS LIFESTYLE AND BECOMING MORE PHYSICALLY ACTIVE. CHARLES’ FRIENDLY AND LIGHT HEARTED APPROACH INSPIRES PEOPLE OF ALL AGES TO CREATE HEALTHY DELICIOUS MEALS FOR BEAUTY, ENERGY, AND LONGEVITY.

SOCIAL MEDIA LINKS: INSTAGRAM FACEBOOK TWITTER

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my favorite time is dessert time! some people feel like you can’t have your cake and eat it too, i’m going to show you how. these are my yummy peanut butter matcha energy truffles.


Chef Charles Chen on NeoCell Collagen: “I personally have been fascinated by the benefits of collagen and how it makes me feel. Neocell Super Collagen comes from grass fed cows, and we all know as we get older we produce less collagen. I supplement with Neocell Super Collagen as a fantastic as a post-workout recipe fuel to regenerate my body. I personally love integrating Neocell Super Collagen into my recipes, in the morning I use it first thing in my smoothies. It has such a mild flavor and makes everything super creamy. I stock up from Amazon especially when I am constantly traveling. I have seen tremendous results in my skin, joints, and overall health.�

F O O D / M ATC H A E N E R GY T R U F F L E S

NOVEMBER-DECEMBER ISSUE / FOOD SOLUTIONS MAGAZINE / 41


food

F O O D / S C A L LO P E D P OTATO E S W I T H H A M

SCALLOPED P OTATO E S W I T H H A M

INGREDIENTS · 2 tablespoons unsalted butter · 2 tablespoons all-purpose gluten-free flour · 1 ½ cups milk · ½ cup minced onion · ½ teaspoon salt · 3 large (baking style) potatoes, peeled and sliced thin · up to 2 cups leftover holiday ham, chopped · 2 cups grated sharp cheddar cheese DIRECTIONS Preheat oven to 350 degrees and

MAKE THE M OST OF YOU R HOL IDAY L E FTOV ERS W ITH THIS COM FORT FOOD M A IN D ISH! grease a large casserole dish. In a saucepan over medium heat, melt butter, then stir in flour and cook, stirring, for 1 minute. Remove the saucepan from the heat and gradually add the milk, whisking as your add it. Place the saucepan back on the heat and bring the mixture to a simmer,

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stirring occasionally. The sauce will thicken as it heats. Once the sauce is thick enough to coat the spoon, remove the pan from the heat, stir in the onions and salt, and set aside. Spread one-third of the sauce in bottom of the prepared casserole dish, then top with half the potato slices, ½ cup of the cheese and half the ham. Layer remaining ingredients in the same way, finishing with the cheese. Place in the oven, uncovered, and bake 40 minutes, or until potatoes are tender.


food

YOU CAN SERVE CRANBERRY COMPOTE COLD FROM THE REFRIGERATOR, RETURN IT TO ROOM TEMPERATURE BEFORE SERVING, OR WARM SLIGHTLY IF YOU PREFER.

LEFTOVERS MAKE A SENSATIONAL ICE CREAM TOPPING!

FOOD / CRANBERRY COMPOTE

SPREAD SOME EXTRA ON YOUR LEFTOVER TURKEY SANDWICH!

COMPOTE CRANBERRY

YOU CAN MAKE THIS FESTIVE HOLIDAY CONDIMENT UP TO THREE DAYS AHEAD. SIMPLY PREPARE AS DIRECTED, COOL COMPLETELY AT ROOM TEMPERATURE, THEN COVER AND REFRIGERATE UNTIL READY TO SERVE. INGREDIENTS •

2 cups fresh cranberries, washed

1 cup pure maple syrup ¼ cup pure apple juice • 1 teaspoon pure vanilla extract • •

DIRECTIONS In a medium saucepan over medium heat, combine berries, syrup and juice. Cook, stirring occasionally, until the berries burst open (their skins will

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split when they become hot enough) and the sauce begins to thicken.

Simmer on low 15 minutes more, then remove from the heat and stir in the vanilla extract. Cool completely, then store or serve.


Your takeout has been lonely too long.

Is that restaurant or take out soy sauce gluten-free? Usually no — and often, there’s no way to tell. But now with San-J’s convenient Tamari To Go travel packs, it’s easy to bring your favorite gluten-free taste with you anytime! Eating in or taking out — for sushi, tofu, fresh spring rolls, or as a delicious alternative to salt — you never need to be without the rich gourmet flavor of San-J’s famous organic Tamari soy sauce! ©2016 San-J International, Inc. www.san-j.com

Gluten-free is now hassle-free.


food

EASY BA K E D

FOOD / EASY BAKED GREEK SHRIMP

GREEK SHRIMP this dish is perfect as a hearty appetizer for your next cocktail party. it brings lots of flavor, but only takes minutes to prepare.

WE USE AVOCADO OIL FOR COOKING THE GARLIC IN THIS RECIPE BECAUSE AVOCADO OIL (LIKE COCONUT OIL) WITHSTANDS HIGH HEAT COOKING, WHEREAS OLIVE OIL DOES NOT. THE OLIVE OIL IS ADDED TO THE DISH AFTER COOKING FOR ITS FLAVOR.

INGREDIENTS ½ tablespoon avocado oil 1 tablespoon very good quality Greek olive oil • 3 cloves garlic, minced • 1 cup tomatoes, diced • 1 teaspoon dried crushed oregano • 2 tablespoons fresh cilantro, chopped • 4 ounces crumbled feta cheese • 1 pound peeled large shrimp, uncooked • •

DIRECTIONS

F E TA C H E E S E

Warm avocado oil in a large skillet and cook garlic 1 minute, until aromatic. Add tomatoes, oregano and shrimp to the skillet and cook 2-3 minutes, until shrimp are pink and cooked through.

GARLIC

Remove pan from the heat, pour contents of the pan into a large shallow serving bowl, then add cilantro and toss, drizzle the olive oil over the top, top with feta and serve with crusty gluten-free bread as an appetizer.

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DRIED OREGANO CILANTRO


FOOD / EASY BAKED GREEK SHRIMP

NOVEMBER-DECEMBER ISSUE / FOOD SOLUTIONS MAGAZINE / 47


Click here to get your copy now!


diabetic recipes

I WANT TO ENCOURAGE YOU TO SHIFT YOUR INTENTIONS AROUND WEIGHT LOSS AND RESTRICTIVE DIETS from one that is rooted in dieting, numeric goals and deprivation to a more positive and emotionally rewarding intention of choosing nourishing foods for health. We eat to nourish our bodies and within this intention there is no deprivation or “good” versus “bad” foods. This intention keeps the focus on creating joyful, healthful eating experiences. When we aim to eat foods that make us feel good we can feel good about making those choices. When I ask my clients what drives their food choices they often say taste. The funny thing is, we often forget to taste our food and this is very important to consider—especially when we give ourselves the permission to enjoy a more indulgent food choice—we have to make

BE SURE TO CHECK OUT HER NEW BOOK WHOLE COOKING AND NUTRITION: AN EVERYDAY SUPERFOODS APPROACH TO PLANNING, COOKING AND EATING WITH DIABETES, ©2016 BY THE AMERICAN DIABETES ASSOCIATION, INC.® EVEN FOR NON-DIABETICS, THIS BOOK IS IDEAL FOR CREATING HEALTHIER MEALS THAT LEAVE YOU FEELING ENERGIZED AND SATISFIED!

sure we savor these experiences. When we savor one bite of ice cream it can be very satisfying—this is a much different experience then shamefully eating a bowl or pint of ice cream without allowing yourself to be present in the experience.

ABOUT THE AUTHOR KATIE CAVUTO MS, RD, CHEF IS A PHILADELPHIA-BASED REGISTERED DIETITIAN AND WELLNESS ADVOCATE. KATIE IS THE DIETITIAN FOR THE PHILADELPHIA PHILLIES AND FLYERS AND THE NUTRITION ADVISOR FOR UNITE FOR HER, AN ORGANIZATION THAT SUPPORTS NEWLY DIAGNOSED BREAST CANCER PATIENTS. SHE APPEARS IN REGULAR NUTRITION AND COOKING SEGMENTS ON LOCAL AND NATIONAL TV. HER WRITING AND RECIPES HAVE BEEN SHOWCASED NATIONALLY IN EATING WELL MAGAZINE, EVERYDAY WITH RACHEL RAY MAGAZINE, O, THE OPRAH MAGAZINE, PARENTS MAGAZINE AND MORE. FOR MORE OF KATIE’S RECIPES AND WELLNESS TIPS VISIT HER BLOG NOURISH.BREATHE.THRIVE. HER FIRST BOOK, WHOLE COOKING AND NUTRITION IS AVAILABLE NOW!

The holidays offer us a great opportunity to focus our intention on gratitude. When we are consumed with food choices we often lose site of the big picture! Take the “food” and “your” out of the equation for a moment. What do the holidays mean to you? What is there to be grateful for? Time spent with friends and family? A fun, social gathering? Giving back? The food is actually such a small component of this overall experience. MINDFULLY INDULGE! Give yourself full permission to enjoy a few bites of the foods that you love and make sure that you remember to savor each bite. This prevents deprivation and over-indulging and allows for truly enjoyable eating experiences.

©2016 by the American Diabetes Association, Inc.® To order this book, please call 1-800232-6733 or order online at ShopDiabetes.org.

NOVEMBER-DECEMBER ISSUE / FOOD SOLUTIONS MAGAZINE / 51

DIABETIC RECIPES / INTRO

CHEF KATIE CAVUTO OFFERS WORDS OF INSPIRATION FOR US THIS HOLIDAY SEASON ON HOW TO NOURISH OUR BODIES AND ENJOY THE FOODIE FESTIVITIES WITHOUT DEPRIVATION OR CATEGORIZING FOOD AS “GOOD” OR “BAD”.


food

SMOK Y SEA FOO D By Katie Cavuto, MS, RD, Chef

STEW

FOOD / SMOKY SEAFOOD STEW

SERVES: 6 _ SERVING SIZE: 1 1/2 CUPS PREP TIME: 1 HOUR 15 MINUTES COOKING TIME: 45 MINUTES

CALORIES 210 CALORIES FROM FAT 50 TOTAL FAT 6.0 g SATURATED FAT 0.8 g TRANS FAT 0.0 g CHOLESTEROL 70 mg SODIUM 430 mg POTASSIUM 915 mg TOTAL CARBOHYDRATE 21 g DIETARY FIBER 4 g SUGARS 8 g PROTEIN 18 g PHOSPHORUS 265 mg

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© 201 6 BY T HE A M E RI CAN D IA B E T ES AS S O C IATI O N , I N C . ® TO O RD E R T HIS B O O K , PL E AS E CA LL 1- 800-232- 6 7 33 O R O R DE R O N LIN E AT S HO P D IA BE TES .O R G .


TO M ATO E S

this stew is great year-round, but it’s best in late summer when bell peppers are extra plump and abundant at the farmers’ market. when buying fresh clams, make sure they are still alive with their shells tightly closed. this recipe is my rendition of the clambakes and lobster boils i loved as a kid.

DIRECTIONS

2 tablespoons Everyday Herb Oil (page 60) or extra-virgin olive oil • 1 cup chopped onion • 1/2 cup chopped celery • 1 cup chopped red bell pepper • 1/4 teaspoon fine sea salt • 1/2 teaspoon freshly ground black pepper, divided • 3 cloves garlic, minced • 1/2 teaspoon red pepper flakes • 1 teaspoon smoked paprika • 1 tablespoon no-salt-added tomato paste • 4 cups low-sodium vegetable broth or low-sodium seafood stock • 1 (15-ounce) can no-salt-added crushed tomatoes • 2 cups quartered white potatoes • 1/2 teaspoon freshly grated lemon zest • 1 tablespoon freshly squeezed lemon juice • 1 pound littleneck clams, soaked in water for 1 hour • 1/2 pound medium shrimp, peeled and deveined, tails left on • 1/2 pound white fish fillets (such as hake or cod), cut into 1-inch pieces • 3 tablespoons chopped fresh flat-leaf parsley • 2 tablespoons chopped fresh oregano

1. Heat the oil in a large pot over medium heat. Add the onion, celery, bell pepper, salt, and black pepper, and cook, stirring occasionally, until vegetables have softened, 6–8 minutes. Add the garlic, red pepper flakes, paprika, and tomato paste. Continue to cook, stirring, for 1–2 minutes.

LEMON JUICE

HERB OIL

LITTLENECK CLAMS

2. Pour in the broth and tomatoes with their juices. Bring mixture to a boil, then add the potatoes. Reduce heat to low and cover the pot. Simmer for 15–20 minutes, or until the potatoes are tender. 3. When potatoes are tender, increase heat to medium and add the lemon zest, lemon juice, and clams. Cover the pot and cook for 3 minutes. Stir in the shrimp and fish, cover again, and simmer for about 5 more minutes, until the clams open and the fish and shrimp are firm and opaque. Stir in the parsley and oregano, and serve immediately. EXCHANGES/CHOICES 1/2 Starch 2 Nonstarchy Vegetable 2 Lean Protein 1/2 Fat

NOVEMBER-DECEMBER ISSUE / FOOD SOLUTIONS MAGAZINE / 53

FOOD / SMOKY SEAFOOD STEW

INGREDIENTS


food

SHRIMP

SAGANAKI By Katie Cavuto, MS, RD, Chef

SERVES: 4 _ SERVING SIZE: 4–5 SHRIMP, 1/2 CUP SAUCE, AND 1/2 OUNCE CHEESE PREP TIME: 15 MINUTES _ COOKING TIME: 15 MINUTES

INGREDIENTS 1 tablespoon extra-virgin olive oil • 3/4 cup thinly sliced yellow onions • 1 clove garlic, thinly sliced • 1/2 teaspoon red pepper flakes • 1 pound U16–20 shrimp, peeled and deveined (tails left on) • 1 cup halved grape or cherry tomatoes • 1/4 cup pitted kalamata olives, rinsed • 1/2 cup low-sodium vegetable broth

FOOD / SHRIMP SAGANAKI

FRESH OREGANO

1 tablespoon chopped fresh oregano • 1 tablespoon chopped fresh dill • 1 tablespoon chopped fresh flat-leaf parsley • 2 ounces reduced-fat feta cheese, crumbled • 1/8 teaspoon fine sea salt • 1/4 teaspoon freshly ground black pepper •

DIRECTIONS 1. Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, and red pepper flakes, and cook for about 5 minutes, or until onion is soft. 2. Add the shrimp, tomatoes, olives, stock, and oregano, and cook for 3–5 minutes, stirring occasionally, until shrimp are pink and almost completely opaque. Add the dill, parsley, and feta, and cook for 1–2 minutes to heat through.

SHRIMP

C H E R RY TO M ATO E S

3. Remove skillet from the heat. Season with the salt and pepper and serve hot. EXCHANGES/CHOICES 1 Nonstarchy Vegetable 2 Lean Protein 1 Fat

54 / FOOD SOLUTIONS MAGAZINE / NOVEMBER-DECEMBER ISSUE

K A L A M ATA O L I V E S


this quick and easy recipe was inspired by a trip i took to greece. i love the fresh flavors and simplicity of the ingredients. this recipe uses lots of herbs to create flavor and brighten the heartier aspects of the dish. trust me, it is delicious!

CALORIES 170 CALORIES FROM FAT 70 TOTAL FAT 8.0 g SATURATED FAT 1.8 g TRANS FAT 0.0 g CHOLESTEROL 125 mg SODIUM 420 mg POTASSIUM 350 mg TOTAL CARBOHYDRATE 6 g DIETARY FIBER 2 g SUGARS 2 g PROTEIN 19 g PHOSPHORUS 230 mg

FOOD / SHRIMP SAGANAKI

© 201 6 BY T HE A M E R I CAN D IA B E T ES AS S O C IATI O N , I N C . ® TO O RD E R T HIS B O O K , PL E AS E CA LL 1- 800-232- 6 73 3 O R O R DE R O N LIN E AT S HO P D IABE TES .O R G .

NOVEMBER-DECEMBER ISSUE / FOOD SOLUTIONS MAGAZINE / 55


food

BY K AT I E C AV U TO, MS, RD, CHEF

R OASTE D B EET &

APPLE SOUP FOOD / ROASTED BEET AND APPLE SOUP

SERVES: 6 _ SERVING SIZE: 1 CUP _ PREP TIME: 10 MINUTES COOKING TIME: 1 HOUR 30 MINUTES Earthy and slightly sweet, I love to make this scarlet-hued soup in mid- to late fall when apples and beets are at their peak ripeness. It’s the perfect starter for an autumnthemed meal, and its contrasting sweet and tart flavors complement all sorts of seasonal dishes, from pork and chicken to roasted cauliflower and Brussels sprouts. INGREDIENTS 1/2 pound red beets, trimmed and scrubbed (about 3 medium beets) • 2 tablespoons extra-virgin olive oil • 1 leek, sliced (white and pale green parts) • 2 cloves garlic, chopped • 2 Granny Smith apples, peeled, cored, and diced • 1/8 teaspoon ground ginger • 1/4 cup freshly squeezed orange juice • 1 teaspoon freshly grated orange zest • 4 cups low-sodium vegetable broth • 2 tablespoons freshly squeezed lemon juice • 1/4 teaspoon fine sea salt • 1/4 teaspoon freshly ground black pepper •

DIRECTIONS

2. Wrap each beet in a piece of foil and roast until they are tender when pierced with fork, about 1 hour. Remove beets from the oven, unwrap them, and let them cool for 5 minutes. Then peel off the skins and cut the beets into 1/2-inch dice. 3. Heat the oil in a medium, heavy-bottomed saucepan over medium-high heat. Add the leek and garlic, and cook for 5–8 minutes, or until tender. Stir in the apples, diced beets, and ginger. Cook for 1–2 minutes, stirring constantly, then add the orange juice, orange zest, and broth. 4. Bring the liquid to a boil, then reduce heat to low, cover the pan, and simmer until the vegetables are very tender, about 25 minutes. 5. Remove pan from the heat, stir in the lemon juice, and let soup cool slightly. Carefully transfer soup to a blender or food processor, in batches if necessary, and purée until smooth. Season with salt and pepper and serve immediately. EXCHANGES/CHOICES 1/2 Fruit 1 Nonstarchy Vegetable 1 Fat

1. Preheat the oven to 350°F. 56 / FOOD SOLUTIONS MAGAZINE / NOVEMBER-DECEMBER ISSUE

CALORIES 110 CALORIES FROM FAT 40 TOTAL FAT 4.5 G SATURATED FAT 0.7 G TRANS FAT 0.0 G CHOLESTEROL 0 MG SODIUM 220 MG POTASSIUM 325 MG TOTAL CARBOHYDRATE 15 G DIETARY FIBER 3 G SUGARS 10 G PROTEIN 1 G PHOSPHORUS 85 MG


KALE & BRUSSELS SPROUT SALAD SERVES: 4 _ SERVING SIZE: ABOUT 2 CUPS PREP TIME: 10 MINUTES _ COOKING TIME: NONE

Put Brussels sprouts into the food processor and give them a whirl! The shredded sprouts add both crunch and a bit of spice to this recipe. With kale, crunchy cashews, and the sweetness of in-season pears and pomegranate seeds, this salad is perfect as a side dish, but is special enough for a holiday feast. INGREDIENTS 5 cups packed chopped curly kale 1 cup shredded Brussels sprouts • 1/4 cup Everyday Vinaigrette (page 62) • 1 cup diced pear • 1/4 cup chopped raw, unsalted cashews • 1/2 cup fresh pomegranate seeds • •

DIRECTIONS 1. In a large bowl, toss the kale and Brussels sprouts with the vinaigrette. Divide mixture evenly among 4 plates (1 1/2 cups each).

CALORIES 170 CALORIES FROM FAT 100 TOTAL FAT 11.0 G SATURATED FAT 1.8 G TRANS FAT 0.0 G CHOLESTEROL 0 MG SODIUM 200 MG POTASSIUM 340 MG TOTAL CARBOHYDRATE 16 G DIETARY FIBER 4 G SUGARS 8 G PROTEIN 4 G PHOSPHORUS 90 MG

2. Garnish each plate with 1/4 cup diced pear, 1 tablespoon cashews, and 2 tablespoons pomegranate seeds. TIP: I change this recipe with the seasons! If apples and pears are in season, I use them. When berries are in season, they are delicious as well! EXCHANGES/CHOICES 1/2 Fruit 1 Nonstarchy Vegetable 2 Fat FOOD SOLUTIONS MAGAZINE / 57

FO O D / K A L E A N D B R U S S E L S S P R O U T S A L A D W I T H C A S H E WS , P E A R S , A N D P O M E G R A N AT E

W ITH CASHEWS , P E ARS & P O M EGRA N ATE


F O O D / E A S Y TA P E N A D E

food

IF YOU MAKE THE TAPENADE AHEAD, COVER AND REFRIGERATE, BUT BE SURE TO BRING IT COMPLETELY TO ROOM TEMPERATURE AND STIR WELL BEFORE SERVING.

EASY

TAPENADE 1 teaspoon minced garlic 1 tablespoon small capers, drained • ¼ cup fresh basil leaves • 1 tablespoon fresh squeezed lemon juice • 1 teaspoon lemon zest • 2 tablespoons good quality olive oil

TAPENADE IS A RECIPE OF FRENCH ORIGIN. FINELY CHOPPED OR BLENDED OLIVES ARE COMBINED WITH CAPERS AND OLIVE OIL, AND OFTEN ANCHOVIES, FOR A RICH INDULGENT TASTING SPREAD THAT IS PERFECT FOR YOUR HOLIDAY TABLE!

INGREDIENTS

Rinse the olives well and drain.

½ pound of olives, pits removed • 2 anchovy fillets, rinsed and patted dry

Add the ingredients to your food processor and process in pulses, taking time to stop and turn off the

DIRECTIONS

58 / FOOD SOLUTIONS MAGAZINE / NOVEMBER-DECEMBER ISSUE

machine to scrape down the sides of the bowl. Continue to scrape down the bowl and process the mixture until it becomes thick and almost smooth. Do not process completely smooth (as you would hummus, for example), but leave a bit of olive bits there. Scrape the mixture into a serving bowl and serve immediately.


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SAVOR STOLI® RESPONSIBLY. Stolichnaya® Gluten Free Premium Vodka. 40% Alc/Vol. (80 proof). Distilled from Corn and Buckwheat. Stoli Group USA, LLC, New York, NY. ©2016. All rights reserved. ® - registered trademarks of ZHS IP Americas Sàrl or Spirits International B.V.


FOOD / BAKED CRAB DIP APPETIZER

food

IF YOU HAVE LEFTOVERS, COVER WELL AND REFRIGERATE UP TO 3 DAYS. TO REHEAT, MICROWAVE ON HIGH UNTIL DESIRED HEAT IS ACHIEVED (ABOUT 1 TO 1 ½ MINUTES SHOULD BE ENOUGH).

60 / FOOD SOLUTIONS MAGAZINE / NOVEMBER-DECEMBER ISSUE


GREEN ONIONS

CHEDDAR CHEESE

SERVE WITH GLUTEN-FREE CRACKERS (LIKE GLUTINO) AND CELERY STICKS OR OTHER FRESH VEGETABLES.

D I P A P P ET I ZE R

INGREDIENTS 8 ounces cream cheese, soft 2 cups sour cream • 1 cup shredded cheddar cheese • 1 cup shredded Swiss cheese • 3 green onions, sliced thin • ¼ teaspoon salt • ¼ teaspoon white pepper • ¾ pound crabmeat, drained and pulled part • ½ tablespoon snipped fresh chives • •

THIS DISH CAN BE SERVED HOT OR AT ROOM TEMPERATURE.

DIRECTIONS Preheat your oven to 350F and have a medium casserole dish handy. (You don’t need to grease the dish.) In a mixing bowl, combine the cream

cheese and sour cream until smooth. Add ½ cup cheddar cheese, ½ cup Swiss cheese and all but 1 tablespoon of the onion. Stir to combine, then stir in salt and pepper. Add the crab meat, gently folding it into the cream cheese mixture. Spoon the mixture into the baking dish, top with remaining cheese and sprinkle the remaining 1 tablespoon green onion over the top. Bake 40 minutes, until heated through, bubbling at the edges and the cheese on top is completely melted and beginning to brown. Cool 15 minutes before serving. Garnish with chives.

NOVEMBER-DECEMBER ISSUE / FOOD SOLUTIONS MAGAZINE / 61

FOOD / BAKED CRAB DIP APPETIZER

BAKED CRAB


food

H O L I DAY

THIS STUFFING IS PERFECT WITH OUR CRANBERRY COMPOTE ON THE SIDE, SEE PAGE 44 FOR THE CRANBERRY COMPOTE RECIPE.

F O O D / H O L I D AY S T U F F I N G

STUFFING

IF YOU AREN’T A FAN OF DRIED CRANBERRIES, FEEL FREE TO OMIT THEM AND REPLACE WITH GOLDEN RAISINS OR EVEN DICED APPLE.

ADD COARSELY CHOPPED WALNUTS OR PECANS IF YOU LIKE. FOR A VEGETARIAN DISH, SUBSTITUTE WATER OR VEGETABLE STOCK FOR THE CHICKEN STOCK.

INGREDIENTS · 6 cups gluten-free stuffing mix (or gluten-free croutons) · ½ cup dried cranberries · ½ cup chopped onion · ½ cup chopped celery · 1 tablespoon thyme leaves · 1 teaspoon dried ground sage · ½ teaspoon salt · ¼ teaspoon fresh ground black pepper · 3 cups chicken stock · ½ cup butter DIRECTIONS Preheat your oven to 350F and grease a large casserole dish.

E V E N IF YO U HAV E N EV ER M A D E A HO L IDAY MEA L BE FO R E, T HIS EASY TO MIX S TUF FIN G R EC IP E IS S OM ET HIN G YO U CA N D O ! US E G LU T EN -FR EE S T U FFI NG M IX O R G LU T EN -FR EE C ROU TO N S FO R T HE BAS E A ND A D D A FEW FES T IV E I NG R ED IEN T S A N D S EAS ONI N G S A N D YO U ’R E P OT LUC K R EA DY ! Place stuffing mix, cranberries, onion, celery and seaonings in a large mixing bowl and set aside.

62 / FOOD SOLUTIONS MAGAZINE / NOVEMBER-DECEMBER ISSUE

In a saucepan over medium-high heat, add chicken stock and butter and cook until it comes to a boil. Pour over stuffing mixture in mixing bowl and toss to moisten the croutons. Spoon the stuffing into the greased dish, cover tightly with aluminum foil and bake 35 minutes, until heated through. After 35 minutes, carefully remove and discard foil covering and return the stuffing to the oven for 5-7 minutes until crunchy on top. Remove from oven and serve hot.


Adios, gluten FIESTA FLATS – FLAT BOTTOM TACO SHELLS

Visit ORTEGA.COM/RECIPES

for meal ideas using our gluten-free Fiesta Flats and Taco Shells. ©2015 B&G Foods, Inc.


STOCKING STUFFERS

stocking stuffers

66 / FOOD SOLUTIONS MAGAZINE / NOVEMBER-DECEMBER ISSUE


stocking stuffers

E NJ OY L IFE FO O DS MINI CO O KIES Individual packs of tiny cookies just right for allergen-free, gluten-free little hands.

E N J OY L IFE FO O DS MINI C H O CO L ATE C H IP S ELF has introduced our favorite allergen-free, gluten-free chocolate treat in individual snack packs, perfect for stuffing in the stockings (and keeping for yourself!). SC RE E N C L E ANING W IP ES It’s time for some “screen cleaning” with Spruce non-toxic screen and phone wipes. The holiday set is adorable and comes in handy year round! RE D APP L E G IRL S L IP G LO SS Gluten free, paraben free, soy free, GMO Free, and Vegan. All four “safe for kids” formulas are made for women and girls with allergies and sensitivities, so you can wear lip gloss again with confidence and flaunt those totally kissable lips!

NOVEMBER-DECEMBER ISSUE / FOOD SOLUTIONS MAGAZINE / 67

STOCKING STUFFERS

ANNIE B’ S H O L IDAY CARAME L S With festive wrapping and labels with traditional Swedish or Classic holiday designs in either “Happy Holidays!” or Merry Christmas!” sentiments, they are sure to bring joy to all family get-togethers and holiday parties with friends this season! The caramels are available in special holiday flavors like peppermint, pumpkin, apple, and maple.


DISCLAIMER / NOVEMBER & DECEMBER

disclaimer

Food Solutions magazine (FSM) is published by Directory Media Group (DMG) a Country Club Media, Inc., company. FSM provides information of a general nature about health and nutrition, healthy living and all things gluten and allergen free. It is provided for EDUCATIONAL PURPOSES ONLY. This information in FSM is NOT a substitute for PROFESSIONAL medical advice, diagnosis, or treatment. Seek the advice of a physician or other health-care professional if you have concerns or questions about your health. The information is provided with the understanding that neither FSM nor any of its affiliates are engaged in rendering medical advice or recommendations, and the information contained in FSM should never be considered a substitute for appropriate consultation with a licensed physician and or other healthcare provider. FSM, DMG, its affiliates, employees, contributors, writers, editors and its Board of Advisors (“Publisher”) accept no responsibility for inaccuracies, errors or omissions with respect to information and/or advertisements contained herein. Publisher assumes no responsibility for the claims made by the Advertisers or the merits of their respective products or services advertised or promoted in FSM. Publisher neither expressly nor implicitly endorses such Advertiser products, services or claims, nor vouches for the accuracy of their effectiveness. Publisher expressly assumes no liability for any damages whatsoever that may be suffered by any consumer, purchaser or user for any products or services advertised or mentioned editorially in FSM and strongly recommends that any consumer, purchaser or user investigate such products, services, methods, and/ or claims made thereto. Opinions expressed in the magazine and/ or its advertisements do not necessarily reflect the opinions of the Publisher. When choosing to follow any health related advice, consumers should always check with their personal healthcare professional to ensure it is appropriate for them.

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70 / FOOD SOLUTIONS MAGAZINE / NOVEMBER-DECEMBER ISSUE

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