Showing posts with label Celiac. Show all posts
Showing posts with label Celiac. Show all posts

What is the Candida Diet and What Can You Eat While on It?

what is the candida diet gluten free digestive health

We all want to be healthier. That's why health goals are among the most common New Years Resolutions every year. But deciding exactly how to tackle that goal can vary greatly from person to person. 

The candida diet is one potential avenue. But what is the candida diet?

It's a diet that works to help reduce the presence of candida, a common fungus, in the body. Candida is quite common and is often found in the mouth, skin, digestive tract, or vagina. 

The candida fungus is usually harmless. But a build-up of candida can eventually lead to infection or other health problems. As such, the candida diet can help to reduce the presence of the fungus in the body and alleviate such health concerns or issues. 

Read on to learn more about this exciting new diet. 


What Does A Candida Infection Look Like? 

This may be the first time you're hearing about the candida fungus in your body. These fungus species actually help to aid digestion and absorption from food. A little bit of candida can be helpful, but a lot can be dangerous. 

A candida infection can cause a number of painful or irritating symptoms. Common symptoms include nausea, bloating, or even chronic fatigue. The risk of developing skin issues or urinary tract infections both increase with a higher presence of candida. 

Such an infection can even have an effect on mental health, causing mood swings or the onset of depression. Not all forms of candida can provoke these symptoms. In fact, of the many varieties, there are only 15 species of candida that have the potential for infection. 

The most common troublemaker is Candida albicans, which is a variety that causes more than half of the known cases of infection. 


What Is The Candida Diet? 

Good question. If you're trying to avoid the above symptoms, it's helpful to limit the amount of fungus in your body. 

The candida diet creates a meal plan that excludes sugar, gluten, alcohol, and certain dairy products. These kinds of foods can actually help to increase or even grow fungus in your body. Instead of these substances, the candida diet encourages replacement with natural-sugar fruits, green vegetables, and foods that are gluten-free. 

That might sound pretty simple. But you're also probably curious to why certain foods are good or bad when it comes to candida overgrowth. 


What's The Benefit of Gluten Free? 

Studies on the effects of gluten in the body are still ongoing. But there are many claims that gluten can contribute to damage of the intestinal linings. Many people with stomach problems agree that symptoms recede after cutting gluten out of their diet. 

Intestinal damage can put you at risk for higher odds of candida based infection. As such, the candida diet removes gluten-based foods from your diet. You can refer to a candida diet guide if you need help determining which foods are okay to eat. 

Removing Sugar From Your Diet 

It's a good idea to remove sugar from your diet even if you aren't trying to prevent candida infection. Sugar has a number of negative benefits on the health of your body, teeth, and mind. Very high sugar intake increases the odds of candida infection, especially in those with less than stellar immune systems. 

Cutting out coffee with milk and sugar may seem like a difficult sacrifice, but it can be one of the best ways to help bring candida levels down. 

No More Dairy In Your Day to Day 

Speaking of milk, why is it important to avoid dairy products? Most dairy products contain lactose, which is a form of milk sugar. More than any other entity, lactose is to blame for increasing the production of candida in the body. 

Lactose also increases acidity in the body and helps foster an ideal environment for candida growth. Cutting lactose based products out of your daily eating cycle can help to significantly limit candida growth.


Cleansing Before Dieting 

Many who advocate from the candida diet also recommend performing a cleanse before beginning the dieting process. If you're not familiar with cleansing, it's a form of short-term dieting that serves to remove all toxins and negative influences from your body. 

The most common way to perform a cleanse is to drink only fluids for 48 hours. This serves to 'wash out' or 'clean out' your body of other things. Drinking water, juice, or broth is common while cleansing. 

Some people can't go that long without eating solid food. In this case, many cleanses are done by only eating vegetables for a given period of time. The most important aspect of a cleanse is the release of all negative influences on the body. You want to flush them out. 

You must be careful when performing a cleanse. While it can be good for your digestive system, some people feel fatigued, headaches, or irritability due to low caloric intake. Ensure that you're still providing your body with proper nutrients during your cleanse period. 


Living Healthier With A Candida Diet 

No one wants to experience the negative repercussions of a candida infection. These problems can range from irritating to seriously damaging, depending on the severity.

What is the candida diet, then? A way to help protect the health of your body and mind. It's essential that you understand the steps you can take to limit candida levels. 

Need some help preparing new meals for your diet? Check out our blog for some amazing and inspirational recipes. 

Great Gluten-Free Recipes That Are Actually Affordable

frugal fitness gluten-free recipes affordable food

You've probably seen the growing number of gluten-free products at supermarkets, health food websites, and restaurants over the last decade. Celiac Disease, gluten intolerance, and wheat allergies are becoming more commonplace, especially in the US. While more people each year are being diagnosed with Celiac Disease (an autoimmune disorder caused by eating gluten), many people are also choosing to avoid gluten or wheat voluntarily. Many people claim that be reducing or eliminating gluten and wheat in their diet that they have more energy and get better weight loss results. 

Regardless of your need or want to eliminate wheat and gluten from your diet, here are some healthy and tasty gluten-free recipes for you that are actually affordable:


- Rice Noodle Salad With Sesame Dressing 

- Lick Your Lips Lemon Squares 

- Oatmeal Raisin Dark Chocolate Chip Cookies 

Double Dark Chocolate Cake 

- Triple Chocolate Mousse Cake

- Fun & Fruity Mango Bars  

- Homemade Gluten-Free Flour 

- Fab Froyo Frozen Yogurt 

- Roasted Salty Sweet Chickpeas 

- Gluten Free Flour Substitutions 

- Protein Packed Frozen Pea Hummus 

- Sour Cream Apple Custard 

- Bold Broccoli Salad 

- Decadent Double Chocolate Cupcakes 

- Delicious Chicken Piccata 

- Butternut Apple Soup 

- Roasted Vegetable Orzo Pasta Salad 

- Guilt Free Blueberry Muffins 

- The Best Banana Bread 

- Vegan Carrot Souffle 

- Easy Vegan Thai Som Tum



More delicious and nutritious gluten-free recipes coming soon!

We hope you enjoyed this delicious article on some nutritious and affordable recipes with no gluten included to improve performance. So brew up a cup of coffee and start trying out some recipes!


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Gluten Free Flour Recipe For Cakes, Breads, Pizza, & More!

gluten-free flour recipe

There are more people with Celiac every year and even more people going gluten-free by choice for nutritional purposes. It's easier to find gluten-free alternatives these days than in previous years, but it is still challenging for some baked goods. Here is a great recipe for gluten free flour that you can use in cakes, breads, pizza, and many other food items. And it won't break your budget either! 

Gluten-Free Flour Mixture 

Yield: 3 cups 

This mix can be used as a one-to-one cup substitution for wheat in most recipes. Gluten-free flour, mix the following ingredients. 

Ingredients

- 2 cups white rice flour 
- 2/3 cup potato starch* 
- 1/3 cup tapioca starch 

All of the above items can be found at most local supermarkets. Whole Foods carries all of these products for instance. These items can be found at less cost at various international food markets. If you do not want to mix your own gluten free flour mixture, most supermarkets carry ready-made gluten free mixtures. 

Binding Agent 

All gluten-free recipes require a binding agent to make up for the lack of gluten. For each cup of gluten-free flour (or flour mix) use an appropriate amount of xanthan or guar gum (found in local markets): 1 tsp for cakes 2 tsps for breads or pizza. 1 tsp works fine for most cookies.

Now enjoy that dough and use the energy to make dough!



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Supplement Review: Vega Sport Performance Protein Powder


VEGA BABY! The best tasting and mixing protein might be the best for you!

Vega has probably the strongest reputation in the world for vegan, natural plant-based protein powders. This is with good reason. It has got to be the best tasting and mixing plant-based protein powder out there, and extremely healthy to boot! This product, and Vega in general, is a wonderful response to a supplement industry that is dominated by whey / casein / soy proteins (I take them as well but I admit they are all highly processed and many of us get in enough soy as it is), artificial sweeteners, and chemical preservatives. It was created by professional Ironman triathlete, vegan, and best-selling health author Brendan Brazier.

Creator of Vega Brendan Brazier
First off it is comprised of several excellent plant protein sources such as yellow pea, SaviSeed, brown rice, hemp, and alfalfa proteins. That's right, no soy protein in this bad boy. It's also dairy and gluten free as well. It also adds in extra Branch Chain Amino Acids (BCAA's) and Glutamine for extra muscle benefits. A digestive enzyme blend is included as well to aid in the breakdown of the protein powder for improved ease of use by your body. The only other ingredients are natural flavors, stevia extract (probably the healthiest low/no calorie sweetener), and salt! Only .6 grams of fat per serving per 25 grams of protein serving size!!! Sign me up!


Honestly, after using Vega for just a few weeks now, I am seriously considering going vegetarian or even going vegan in the near or not too distant future. I've always loved my protein powder but been afraid of giving up my whey and casein, and depending too strongly on soy everything. With Vega, I know it is very feasible to make a huge improvement in your health and diversify your protein intake. It's not always the most frugal price, but you get ever penny's worth with Vega protein powder! Try it out, I know you'll love it!


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Frugal Healthy Recipe: Fro-Yo Frozen Yogurt

By Marissa Bognanno, The Frugal Diet contributing Chef, Zumba Instructor, & Author of "The Boot" Blog

I'm always trying to recreate American goodies that I can't find here in Italy; jambalaya, fried rice, chili, muffins...sadly not everything turns out exactly the same. Frozen yogurt is one of those things on my list of Things I Have To Eat As Soon As I Return To America, and I had the most intense craving for it recently that it had to be made. Stat! Truly Yogurt in Wellesley, MA (been there anybody?) has the best frozen yogurt everrrr! There's even a photo of Zo and I on the wall! (This doesn't get you free yogurt apparently. Fail.) Anyway, as I was blending my yogurt and fresh fruits I kept thinking about how mine was going to be exactly the same as Truly's, and that I was going to set up a little stand outside and people would come for miles around to taste this American yogurt thing and I would be rich! Rich I tell you!

Alas.

It was gross. Well, no, not gross, but just yogurty. It literally was like, "Wow, I'm eating yogurt that's frozen. Not Frozen Yogurt." But if you want a healthy snack on a hot day, it's not that bad. 

Frozen Yogurt
(pretty sure I got it from Real Simple, but I can't find the link)
Blend until smooth one container of plain yogurt with 1/4 cup fresh berries or banana. Add 1 teaspoon sugar (or honey) or more to taste. Freeze for at least 1 hour or until semi-firm. 


I mean it looks good doesn't it? I guess I just had Truly on the brain. Oreo and coffee frozen yogurt twist? I'm sorry, it just doesn't get much better than that! I'll forgo my Bikini Blast any day for that! 

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Frugal Healthy Recipe: Frozen Pea Hummus

By Marissa Bognanno, The Frugal Diet contributing Chef, Zumba Instructor, & Author of "The Boot" Blog

I don't know about you, but I’m already feeling my winter extra-five-pounds-for-warmth settling in. (What can I say, I live in the Land Of Pasta.) So I’m craving something green and healthy to eat that’s also fast and delicious. Enter, frozen pea hummus!






I admit it, I'm kind of a pea freak. (I eat this all the time) I just love their sweetness and the fact that you can jazz them up any way you like with lots of lemon juice, or fresh mint or chili powder or sage; the possibilities abound. And there’s no limit to how you can eat the hummus too: on bruschetta, mixed in with pasta, as a dip for veggies, spooned on top of fish, as a side dish, or even for a snack. 


Frozen Pea Hummus 
(From Serious Eats) 
Thaw a pound bag of frozen baby peas, setting aside some for the garnish. Place peas in food processor with 1/4 cup of olive oil, 1 minced garlic clove, (optional) and 2 tablespoons of lemon juice; process until smooth. Sprinkle with remaining whole peas, drizzle with more olive oil, and serve. Buon appetito!

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Frugal Recipe: Sour Cream Apple Custard (Regular & Gluten Free Versions)


By Helen Chin Lui of The Healing Place in Medfield, MA 

This is a rich, slightly tangy and sweet, incredibly rich, apple pie recipe. The pie has layers of complexities that appeal to all the taste sensations. The apple cider piecrust is rich and flaky but has an added flavor of apple cider, the filling tastes familiar, soft and tender with a sour tang and the topping is a lovely walnut strudel crunch. This pie does take some time to make, but you will be rewarded with an incredible pie that you will make again and again.

The Healing Place has to confess this pie taste better made with gluten four. We did try the gluten free version, but it changes the piecrust texture too much. Also due to the crust’s lack of gluten, the piecrust is difficult to roll out due to lack of elasticity.

Prep time: 45 minutes
Cook time: 60 minutes
Serves: 8-10 people
Pie pan size: 9 or 10″ (preferably 10″)

Crust Ingredients:
Combine in a food processor the following ingredients:
1 ¾ cup flour or gluten free flour
¼ cup of sugar
1 teaspoon of cinnamon
½ teaspoon of salt (or less)
1 stick of cold butter cut into 8 pieces

Instructions
Process until mixture resembles large peas and add ¼ cup of apple cider or juice. Process until dough forms into a ball. With floured hands form dough into a ball and wrapped in plastic or floured wax paper and chill for one hour in the refrigerator. While the dough is chilling, make the strudel topping and set aside and then make the filling.
At the end of chill period, roll dough out into ¼” thick and gently ease into pie pan. (If the dough is too hard due to overchilling, let it come up to room temperature slightly. Cold dough is easier to roll and handle.)

Filling Ingredients

Combine in a bowl the following Ingredients:
8 cup of sliced apples (6 cooking apples, MacIntosh, Cortland, etc.)
1 2/3 cup of regular or lite sour cream
1 cup of sugar
1 egg
1/3 cup of flour
1 teaspoon of vanilla
½ teaspoon of salt (or less)

Instructions
For easier clean up, place pie pan on a cookie sheet covered with aluminum. Place filling into prepared crust. Bake in pre-heated over of 450 degree for 10 minutes and reduce heat to 350 degree and bake 35 minute more. To test for doneness, insert knife in center, and if it comes out clean, take pie out of oven and add the topping.
Mash down the apple filling slightly with fork, sprinkle topping over filling and bake at 350 degree for 15 minutes more

Topping Ingredients
Combine in a food processor the following ingredients -
1 cup of whole or chopping walnuts (whole nuts will chop while mixing)
½ cup of flour
1 stick of cold butter
1/3 cup of white sugar
1/3 cup firmly packed brown or dark brown sugar
1 tablespoon of cinnamon
pinch of salt

Instructions:
Mix until mixture crumbly and set aside. Take pie out of oven and place on a cooling rack to cool for 2 hours or more before slicing. Serve with ice cream. Big time YUM for this fun and frugal favorite!


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Garlic Scape Dip Recipe


Here is a frugal Healthy Snack #1: Apples with all natural peanut butter and walnuts. I love Pink Lady apples because they are exceptionally sweet. Fuji are really good too. And Trader Joe's Organic Creamy peanut butter. 


Healthy Snack #2: Edamame. Rich in fiber and protein, they really fill you up. Just buy a bag of frozen ones and microwave them till steamy. I throw on really nice sea salt at the end. 


Healthy Snack #3: Garlic Scape Dip. I just found out about garlic scapes (garlic's subtle cousin) from the community garden share we're doing this summer. They're such a delicate garlic flavor that you can eat them raw in a pesto or sautèed with veggies as you would garlic. The dip has white beans in it for extra calcium and richness. 



Garlic Scape Dip

1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.



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Frugal Recipe: Gluten Free Flour Substitution Tips



By Helen Chin Lui of The Healing Place in Medfield, MA 

To make Gluten-free flour, mix the following ingredients:
Yield: 3 cups
This mix can be used as a one-to-one substitution for wheat in most recipes

Ingredients
2 cups white rice flour
2/3 cup potato starch*
1/3 cup tapioca starch
**all the above items can be found at most supermarkets. I have these items cheaper at chinese market, “Super 88″ in Brighton and Boston carries these products. If you cannot find these products at your local market, Whole Foods definately carries them in their baking isle.


Directions
Mix ingredients together. Store in a cool, dry place until ready for baking.
* Important: potato starch is not the same as potato flour.
All gluten-free recipes require a binding agent to make up for the lack of gluten. For each cup of gluten-free flour (or flour mix) use an appropriate amount of xanthan or guar gum (found in local market, I have not seen these items in the chinese market):

1 teaspoon for cakes
2 teaspoons for breads or pizza
1 teaspoon or none for most cookies



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Gluten-Free Triple Chocolate Cake Recipe



Have your cake and eat it too whether you have Celiac Disease, gluten intolerance, wheat allergies, or are just looking to eat sweet without the gluten. With this gluten-free triple chocolate cake you'll love this sweet treat!

Serves: 12-16

Active Time: 1.5 hours

Inactive Time: 3 hours

This is a flour-less, white and bittersweet chocolate mousse cake. It does take  time  to make but it is worth every minute.

There is a white chocolate mousse topping that is not too sweet, the middle is luscious light chocolate mousse made with bittersweet chocolate and the bottom layer is a flourless chocolate sponge cake. We have made this cake three times and everyone loves it.  You may find yourself licking the plate to get the last bite. So make this cake for your favorite mom and other people that you love.
This recipe requires a springform pan at least 3 inches high. It is imperative that each layer is made in sequential order. Cool the base completely before topping it with the middle layer. The recipe suggests Ghirardelli Bittersweet Chocolate Baking Bar for the base and middle layers; other recommended brand of chocolate, Callebaut Intense Dark L-60-40NV, may be used, but it will produce drier, slightly less sweet results. Next time we make this recipe we are going to try a semi sweet chocolate for the middle.

For the white chocolate topping the preferred brand of white chocolate is Guittard Choc-Au-Lait White Chips. For best results, chill the mixer bowl before whipping the heavy cream. The entire cake can be made through step 8 and refrigerated up to a day in advance; leave it out at room temperature for up to 45 minutes before releasing it from the cake pan and serving. For neater slices, use a cheese wire or dip your knife in hot water before cutting each slice.

Ingredients

Bottom Layer

6 tablespoons (3/4 stick) unsalted butter cut into 6 pieces
7 ounces bittersweet chocolate , chopped fine (see note)
3/4 teaspoon instant espresso powder
1 1/2 teaspoons vanilla extract
4 large eggs, separated
Pinch table salt
1/3 cup packed (about 2 1/2 ounces) light brown sugar crumbled

Middle Layer

2 tablespoons Dutch processed cocoa powder
5 tablespoons hot water
7 ounces bittersweet chocolate finely chopped
1 1/2 cups cold heavy cream
1 tablespoon granulated sugar
1/8 teaspoon table salt

Top Layer

3/4 teaspoon powdered gelatin
1 tablespoon water
6 ounces white chocolate chips (see note)
1 1/2 cups cold heavy cream
Shaved chocolate or cocoa powder for serving, optional (see note)


Instructions

Bottom Layer

Adjust oven rack to middle position and heat oven to 325 degrees. Butter bottom and sides of 91/2-inch springform pan. Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside. In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through. Using whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula. Bake until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13 to 18 minutes. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools). Do not remove cake from pan.

Middle Layer

Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes. In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.
Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.

Top Layer

In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes (mixture will thicken slightly). In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2½ hours.

TO SERVE

If using, garnish top of cake with chocolate curls or dust with cocoa. Run thin knife between cake and side of springform pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.

Instructions To Make Chocolate Curls

Wispy chocolate curls are an easy way to decorate desserts. Use a vegetable peeler to peel curls off of a large block of milk or dark chocolate. (Large blocks of chocolate make nicer shavings than thin bars of chocolate.)

Enjoy the frugal sweet treat!!



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