Posts Tagged "Mamavation"

Corn Sensitivities Are On The Rise and Here’s Why

Posted by on Oct 29, 2012 in Body Ecology Diet, Corn Free, Family, Family Health, Food, Gluten Free | 19 comments

Ever since going gluten free, soy and dairy free almost 7 years ago, I never would have thought I could develop more food sensitivities. I recall my naturopathic doctor saying then that she was glad it wasn’t corn. Afterall she said, “Corn triggers the meanies – more violent out of control behavior. , the Dr. Jeckyll’s and Mr. Hyde’s in people.” That stuck with me. If you think how much HFCS is in our foods and the rise in our mental health issues, it makes sense. Corn and gluten sensitivities tend to overlap in their symptoms when it comes to our health ailments. After my second child was born, my system was not quite right. Funny how kids do that to you. I went and saw another doctor recommended by quite a few bloggers here locally and learned that buckwheat, oats, corn, cane sugar and beef were giving me issues. The buckwheat made sense as I always felt bloated eating these fantastic raw vegan buckwheat crackers. The oats too, the gfree granola I was having made me sleepy just as gluten use to make me feel. But beef? Corn? I was in denial, but when I thought about it, I felt awful even after eating an organic tortilla chip (bloated, irritable, cranky). There goes my chips and salsa. I was hoping it would not be one of my many triggers, but surely after going off of corn (and cane sugar) for 3 weeks I felt better and lost 5lbs. And my increase in headaches went away. And my son, his behavior changed. In fact I notice it more with corn than gluten for him and that was enough for me. So what is up with corn? And as for beef, I don’t eat red meat very often, however, it does give me indigestion. Like gluten, corn is in EVERYTHING! Just about 99% of our foods has corn or some sort of corn derivative in it. Have you seen the movie King Corn? If not, go watch it. It tests positive in our hair! Dextrose (corn sugar), Citric Acid, sorbitol, Maltodextrin, caramel and caramel coloring, “natural” flavorings, Vitamins C and E, Xylitol, modified food starch, vegetable protein are all hidden sources of corn besides the obvious HFCS, cornstartch, etc. So now I found myself calling all food companies to see if their modified food startch, Xanthan Gum or Citric Acid was from corn because it is not always the case. And if they don’t get back to me, I don’t trust them. I do tweet companies publicly about corn by-products and have yet to get a response back from them….Yes, I am a picky eater in the sense is that we have to be, but we are eating whole foods and yes, we have our “junkie” foods, just not the same as most. According to the USDA, over 80 million acres in the US is dedicated to growing it and is processed in a variety of products such as corn oil, powdered sugar, (they make one with arrowroot starch), toothpaste, infant formula, supplements, protein powders/bars, medications (its in Tylenol, Aleve, Advil) and sweeteners to name a few. What is a girl to do? Corn allergies are on the rise. In fact I firmly believe once gluten is recognized as a food allergy and passed into the labeling act, corn will be next on the list. It does not fall under the Food Allergen Labeling and Consumer Protection Act of 2004, though it is on Canada’s Big 15 list. (eh-hem so our food companies here in the USA HAVE to provide...

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How to Make Breads From Anna Yeast Free Bread Mix Egg-Free

Posted by on Oct 12, 2012 in Corn Free, Food, Gluten Free, Healthy Eating, Healthy Snacks, Recipes, Refinded Sugar Free, Vegan | 9 comments

One of my favorite gluten free mixes is Breads From Anna. She is a hidden gem in this gluten free world. I first met and tried her stuff at the Gluten Free and Allergen Free Expo in 2009. She is a talented and super sweet woman! Baking without eggs is hard…I mean HARD! Eggs in baked goods provides four things when baking: 1. Structure – the egg white and yolk together tenderize the baked goods, making it moist. 2. Coagulation – converting the liquid of the egg to a solid as it binds with the other ingredients 3. Foaming – incorporating air into the batter (we can see the nice pockets of air that adds baked goods their fluff) 4. Emulsifying – helps stabilize liquids together that would not mix well together My son cannot do eggs or eggs in baked goods. Gluten-free and corn-free baking alone is tough enough and make it vegan? HA! Yes there are egg substitute, but we are limited too. These substitutes include: 1. Flax Gel: 1 Tablespoons of grounded flaxseeds and 3 Tablespoons of hot water for 10 minutes until it gels 2. Chia Gel: Same as above, but use 1T of grounded chia seeds and 3 T of hot water 3. Applesauce: 3T of applesauce and 1 tsp of baking powder (we use Hain’s Corn-free powder) 4. Psyllium Husk Powder: 1 Tablespoon Psyllium seed husks + 2 Tablespoons water = 1 egg (the longer they sit in water the “eggier” they become) I have tried Chia and Psyllium Husk powder of these with ok success, they are just too gummy, mainly because Breads From Anna already has Chia powder in it, which is great due to the omega content in them. I like the yeast-free bread mix the best. Thanks to an old article in Living Without Magazine, there was an egg-free gluten free pancake recipe that used carbonated water. I tried the recipe and was pleased with the outcome. So I tried it on my next batch of bread I made. The results was amazing and the bread was gone in 4 days. Here is what I did and followed the recipe almost exactly: 1/4 cup of grapeseed oil 1/2 cup of water 1 Tablespoon of Hain’s Corn-free Baking Powder It began to foam like this: Then I added half of the baking mix, half can of carbonated water, mixed lightly, then added the rest of the mix and the carbonated water. Baked for 65-minutes at 375 degrees and here is what the bread looked like: My favorite way to eat this bread is drenched in coconut oil. YUM! My daughter likes both coconut and olive and my son, well he can only have grapeseed or olive, he’ll just eat it as is and this is a gluten free bread mix you can trust. I use the Sassafras stone loaf pan to bake my breads, which is local to Chicago! I don’t have room in my small condo kitchen for a bread machine and this was the cheaper way to go! Oh and since Thanksgiving is coming up, be sure to order the Herbed Bread Mix, I have been using this for the last 3 years and everyone eats my stuffing up! Don’t forget her pie mix and her apple pancake, maple pancake and cranberry pancake mix…yes I am a fan! And just wait, I have an Apple Fritter Pancake recipe using her mix that is out of this world. Thank you Anna for making such a versatile, allergen-free bread and baking mixes that all can...

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Vegan or Paleo? Try this Basil and Butternut Squash Soup

Posted by on Oct 8, 2012 in Corn Free, Food, Gluten Free, Healthy Dinners, Healthy Eating, Recipes, Vegan | 13 comments

It wasn’t until I started to make my daughter’s baby food that I learned to love butternut squash and since then it is a staple in our diet. Every Monday I decided that I would be making a soup or stew to last throughout the week. I threw this one together because I have been thinking about the time I made roasted butternut squash with butter and basil…mmmm…so good and I wanted to use basil and butternut squash together in a soup (minus the butter, no dairy for us). Making quick meals is tough at times when you are busy, amen? So here is how I made this versatile butternut squash soup: 1/2 c of fresh basil leaves 1/4 c of dulse leaves 1/2 tsp of Herbamare 1/2 tsp of Himalayan salt 3 cups of navy beans 1 small onion diced up 4-6 carrots chopped up 2-3 organic celery chopped up One carton of organic vegetable broth 1 carton of precut butternut squash ( it is worth the extra $1 to buy pre cut) or just buy a medium sized squash I threw the broth and squash in the slow cooker on high for 3 hours. 1 package of nitrate free apple smoked bacon cooked in the oven at 350 for 25 minutes, or until nice and crispy to crumble. I love using this method, no more greasy stove top to clean up! Saute onions, carrots and celery using a little of the bacon grease or coconut oil, cook until the onions are translucent. After the squash is done, through it all in your blender or Vitamix and add the basil and puree together until well blended. Pour it back into the slow cooker. Add salts, veggies, beans, crumbled bacon and cook for one hour on low. Enjoy! Make it Paleo by omitting the beans Make it Vegan by omitting the bacon Feel free to add some white pepper for a little zing. Oh, what are dulse leaves or flakes? It is a sea veggie high in vitamins B6 and B12, as well as iron, potassium and fluoride. Unlike other seaweeds, it is relatively low in sodium. Dulse also contains a large list of other vitamins and nutrients, including vitamins C, E, A, magnesium, calcium, dietary fiber and protein. Additionally, dulse is a natural source of iodine, essential for thyroid gland health and thyroid hormone secretion. Sea Veggies are making a comeback and offer a unique variety of health benefits including anti-cancer, anti-inflammatory and anti-viral (which makes it a great immunity booster). In fact, sea veggies contain more minerals than any land-based edible plant. And since these minerals are found in our systems it makes it easier for our bodies to absorb. This is a great thing to keep around your home, I add them to all of our soups and other dishes, especially homemade chicken soup when we are sick (for its anti-viral properties), it is a great for vegetarians or others who has a compromised immune system. Don’t worry, it does not have a fishy taste, so you have nothing to lose by adding some to your...

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As your waist size decreases, is your heart increasing?

Posted by on Oct 1, 2012 in Faith, Healthy Eating | 0 comments

Question? Are you obsessed with the numbers on your scale? Are you so obsessed that you have lost your heart along the way? I ask this because we as women tend to define ourselves by the numbers on the scale, the size of our clothes, but we lose our hearts and souls that is for eternity. Eternity cannot be defined by numbers, we cannot comprehend eternity, but idolizing those numbers as a Woman of God is a sin. Now let me ask this, As your waist size decreases, is your heart increasing? Yes, I too idolized those numbers on the scale and yet caught myself as I weighed myself for the first time in a week hoping to be under a number. Then I shook my head, “Jasmine, but the Lord does not care about those numbers, he cares about your heart and wants your heart to increase in its size.” As I learned in my Mom’s group in our recent study is: The first step in change is….heart. When we are riddled with hatred, guilt, negative emotions, beating ourselves up with negative self talk, our hearts shrink. Those around us feel that shrinkage in our attitudes and behavior. And our souls begin to die 3 John 1:2 states: “Beloved, I pray that in all respects you may prosper and be in good health, just as your soul prospers.” So if our health prospers doesn’t mean we can neglect what is in our hearts, whether it is how we treat others, our families, as they take the brunt of our actions and behaviors, and how we treat ourselves. When we become content in just being healthy vs. being skinny, that is honoring the Lord, being healthy is honoring Him, not being in those skinny jeans. You can’t take those skinny jeans with you to Heaven, when He asks you at the Pearly Gates: “I ask you, did you learn to love?” That is all He cares about, our hearts and HOW we loved. Remember the story of the Grinch? Just like the Grinch’s heart was so small and filled with hatred, it changed, because he learned to love… Romans 14:17: “…for the kingdom of God is not eating and drinking, but righteousness and peace and joy in the Holy...

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My childhood as an overweight child.

Posted by on Sep 10, 2012 in Family, Family Health, Food | 14 comments

Many of you do not realize, I was an overweight child in a normal weight world. Childhood obesity was not the norm, nor was it a concern. The children of today will not live past the age of their parents and that is scary. Yes, I ate Little Debbie’s, Twinkies, Doritos and had food-dye laden juice boxes and fruit roll-ups. I was not always an overweight kiddo, but it all changed when my parents bought a pizza place to start up a business. My mom cooked homemade meals every night from scratch, but she became a working mom and many of my meals now was pizza puffs (remember those?), cheeseburgers, cheese fries, pizza and well more pizza a few nights per week. In fact in one year, I can see the difference in my face in my school pictures. I was thin one year, the next I was well, “chubby”. Every Friday night, my dad brought home pizza, so I ate pizza for breakfast or Cheerios (laden with about a tablespoon of white sugar). My mom refused to buy sugary cereals, so I took it upon myself to give it the sugar it needed and I loved drinking the milk from the bottom where all the sugar sank down into. Those were my good ole days. You get the picture. However, the weight came with a price in the 80’s. Not everyone was overweight…not like today where it is becoming the norm. Yes, I was picked last in gym class to be on teams and I dreaded the Presidental Fitness Test, because I failed every single one of them. I wished I could have my name on the gym walls where those who got top scores in their fitness classes. I could hear the kids giggling at me when I was last or second to last in my one-mile timed run or got one second in the flexed arm hang. I HATED gym class. I wanted to go roller skating with my friends and I did, but was hurt one time when a good friend didn’t ask me to go, I seriously thought because I was too big to be skating, which made me slow and cautious. I looked on with envy to those who were fancy on their skates. In junior high, I ended up being made fun, even had Twinkies smeared on my locker (girls are cruel at this age) and my home life was violent and full of lies home, I thought about suicide…more than once because I honestly thought no one would miss me, but something Greater than me pulled me through in which I did not understand at the time. That was 8th grade. I was a hurting child. My parents fought, a lot. They separated and got back together. My dad worked nights on top of their pizza business, when I did see him, I feared him. He knew I was overweight, and whenever he caught me snacking, he would tell me I was getting too fat. So I sneaked in snacks, carefully counting chips so I didn’t eat too many so no one would noticed it would be gone. Eventually, food became a way to control what I ate, it wasn’t a source of comfort at all, I remember crying a few times eating some 15 Doritos chips because I didn’t want him to find out. My mom tried hard to have healthy snacks in the house, but when you are a latch-key kid, who wants to eat grapes or apples? I did though and I ate lots of fruits. I tried...

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