It's January! Foodie New Year's Resolutions

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Hello, 2013!

The new year is upon us and with that comes New Year's resolutions. For 2012 I vowed to reduce unnecessary chemicals in my life. My aspirations went far beyond the dinner plate.

My resolution included:

• buying organic foods when affordable
• cooking from scratch to avoid preservatives and fillers
• overhauling my makeup choices to reduce chemical exposure
• making natural household cleaners
• using natural and organic beauty products

This year I plan to continue my healthy crusade and add financial health to the mix. Although having your own business has its perks (I am working in lounge pants and slippers today!) it also comes with unpaid holidays and vacations. For 2013, I will plan for these events not only based on deadlines and client needs, but also with a planned-out financial schedule. (Tips and ideas welcome!)

Do your New Year's resolutions for 2013 relate to your diet, health or overall well-being? Please share in the comments below and inspire other readers!

Happy New Year!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Gluten-Free Thanksgiving Dinner Tips

Photo Source: SXC

This Thanksgiving marks my one year anniversary of going gluten-free. Last Turkey Day I filled my plate with whole wheat honey rolls, glutinous salad dressing, homemade cookies and of course pumpkin pie complete with a crisp flour crust.

If I was going to say goodbye to gluten; I had to do it in style.

This Thanksgiving I'd politely refuse that same plate of food knowing that misery would be mere minutes away since my sensitivity to gluten has increased over the last 12 months.

If you're new to going gluten-free, or are preparing Thanksgiving Dinner for a gluten-free guest, check out my 5 tips for making your holiday meal delicious and safe for people with Celiac Disease and gluten sensitivities.

5 Gluten-Free Thanksgiving Dinner Tips

1. Prepare gravies and cream sauces with potato flour. Since most creamed vegetables or thickened graves are poured over mashed potatoes anyway, the distinct potato flavor of the flour mixes well with the meal.

2. Try pie alternatives. Everyone wants a pumpkin dessert for Thanksgiving, but you don't have to have pie. Instead, make a pumpkin cheesecake with a crust made of crumbled gluten-free cookies. Use the same directions as you would for a graham cracker pie crust (minus the graham crackers--which are not gluten-free). Or, try my recipe for Gluten-free pumpkin muffins. They are so moist and fluffy, you won't believe they are gluten-free.

3. Serve lots of simple, whole foods side dishes. Skip the dressings, sauces and blends of spices. These contain hidden thickeners that may contain wheat, barley or rye. Instead of green bean casserole, opt for a healthy bowl of steamed green beans topped with toasted almond slivers. Or, try grilled corn on the cob served with a pat of butter and fresh ground black pepper.

4. Make a rice dressing. Whether you call it stuffing or dressing, it's usually made with bread cubes. Why not try a new recipe this year and opt for a rice dressing seasoned with dried cranberries, nuts and cinnamon.

5. Ask questions. Your gluten-free dinner guest is truly the expert. Instead of guessing, make a quick phone call while planning the dinner menu. For every glutinous food, there's a replacement or close equivalent.  Let your dinner guest offer meal suggestions and tips.

Do you have some tips and tricks for preparing a gluten-free holiday dinner? Have a question I can help with? Please share in the comments below.


Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Gluten-Free Pumpkin Muffins that Actually Rise!

It doesn't matter if you're avoiding gluten or not. These pumpkin muffins are definitely worth making the kitchen a mess.

I cobbled together a few recipes and my own personal gluten-free baking instincts to create this spicy, moist, fluffy, gluten-free muffin. My wheat-eating hubby gobbled these down without hesitation. The texture is so amazing you won't believe they are gluten-free.

Ok, preheat the oven to 325 degrees Fahrenheit and give this recipe a whirl!
 
Gluten-Free Pumpkin Muffins

In a bowl cream together:

• 3/4 cup canned pumpkin or fresh pumpkin puree
• 1 banana, mashed
• 3 large eggs
• 1/2 cup raw honey

In another bowl, stir together these dry ingredients:

• 1 cup unsalted almonds, pulverized in a food processor
• 1/2 cup brown rice flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp nutmeg
• 1 1/2 tsp pumpkin pie spice
• 1/8 tsp sea salt

Now, slowly mix the wet ingredients into the dry ingredients. I filled large, greased muffin tins 2/3 full with the batter to make 6 large muffins. Bake for 28 minutes at 325 degrees Fahrenheit. We have a convection oven, so the muffins may take longer to bake in a traditional oven. Use a toothpick to test for doneness. After letting the muffins cool, top them with a simple cream cheese frosting.

Look at that texture! Photos by Angela Tague

My only regret was not doubling this recipe!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Getting Buff with Alton Brown

The hubby and I try to be a little adventuresome in the kitchen. Last week we embarked on a new journey: Alton Brown's Buff Smoothie.

Strawberries! Photo Credit: Morguefile

The infamous Food Network food guru claims he lost 50 lbs. by enjoying this berry-filled smoothie for breakfast and making healthier eating decisions.

Since I love everything about smoothies, and the hubby thinks losing a few pounds would be fun, we've been mixing up these smoothies in the old blender. So far, so good. The purple concoction is sweet, filling and a pretty shade of purple. I'm hooked. I'm still amazed these smoothies stick with me until lunchtime.

Has anyone else tried Alton Brown's Buff Smoothie? (Get the recipe HERE!) I'd love to hear if it has helped you shed a few pounds. Of course I know drinking a smoothie for breakfast isn't going to make pounds melt away. But, when combined with exercise, watching portions and making healthier eating decisions, I wonder if this smoothie really has some magical powers. It seems like a lot of (natural) sugars to me!

Thoughts?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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