Living Gluten-free

There is a growing movement toward a gluten-free diet, and the reasons for that are either due to a lifestyle choice, or an intolerance or full blown allergy to wheat. A more serious condition is called Celiac disease, where eating gluten causes severe negative health consequences. Here is a link explaining symptoms of this intolerance or allergy:  http://www.wheatintolerance.org/

For me, I have a mostly gluten free diet and have learned to live without bread products for many years, and do not miss it at all. For the rest of my family, I buy the sprouted grain organic breads, or Ezekiel breads that are available in most stores, as the sprouted grain variety is less refined, and more nutritious- if you do not have issues with eating gluten/wheat, this is a better choice than the breads made with refined, overly processed flour and added preservatives.

 Going gluten-free can be a challenging transition for some who are used to eating bread/wheat products everyday, but those who change their diets to exclude it, will tell you it changed their life, and cured many different health afflictions and gastrointestinal problems. Here is a fabulous book on the subject, called : "The Wheat Belly", I highly recommend this book to anyone suspecting wheat and gluten may be causing them health problems :http://www.goodreads.com/book/show/11505008-wheat-belly

Here is one of my favorite muffin recipes I have perfected over time- seriously- D-E-L-I-C-I-O-U-S! My kids LOVE them..they are gone in the same day I bake them. And they are healthy!

                                                            Chocolate Banana Muffins

1 Cup Almond flour *
1Cup Bob's Red Mill Gluten free Flour mix (available in most grocery and health food stores) *
1/2 Cup Cocoa powder
1/2 cup dark chocolate chips
1 tsp baking soda
1 tsp cinnamon
3 ripe bananas
3 eggs
1 tsp vanilla
1/4 cup coconut oil


Sift the cocoa powder and gluten free flour mix and baking soda into a large bowl (the flour tends to clump so it's good to get it all smoothed out before adding the wet ingredients) then add the rest of the dry ingredients and stir well to combine.

In a Vitamix or other blender throw in the last 4 ingredients, and blend on LOW so it forms a puree, and is well combined. Add this to the dry bowl and mix well. Divide evenly in a 12 muffin tin pan.

Bake at 350 degrees for about 15 minutes. Makes 12 muffins..enjoy!

*If there is a nut allergy in the family, you can replace the almond flour with the gluten free mix. I like almond flour because it adds a bit of protein and reduces the carbohydrate content. Alternatively, you can use all almond flour, however it produces a heavier more dense muffin..but is still really good!