Tag Archives: clean

  1. Is Collagen a Good Source of Protein?

    With the popularity of collagen and gelatin protein, often I get asked “Is Collagen a Good Source of Protein?” While I am a big fan of both, I think it’s important to note that it may not be the best option for a source of protein.

    Is Collagen a Good Source of Protein?

    With the popularity of collagen in recent years, so too have I seen an increase of the use of collagen as a meal-replacing protein. While I am a big fan of collagen and personally aim to consume a high-quality grass-fed collagen protein in some form, nearly daily, myself, and I definitely recommend collagen to many of my nutrition clients for a variety of therapeutic and supplemental reasons – I wanted to take a moment to share why I don’t recommend that collagen be counted as part of your daily sources of protein or to used as a post-workout, rebuilding and recovering protein.

    Why is a Complete Protein Important?

    The human body is primarily made up of water, protein and fat. Second only to water, proteins comprise most of our tissues in the form of amino acids. And in all those amino acids, about half is collagen.

    There are 22 standard amino acids. Of those 22, 9 are “essential,” meaning they are not made by the body and must be obtained through our diet. Another 6 are “conditionally essential,” meaning our bodies can make sufficient amounts without getting them directly from diet, but only when circumstances are optimal.

    Our bodies NEED protein to sustain life. Protein is responsible for building every single cell in our body. The full panel of essential amino acids are necessary to help us build and repair every structure in our body. We build them up, break then down, over and over and over again. A great amount of dietary protein every day is necessary for this to be done efficiently and effectively.

    Lean muscle is made entirely of complete protein as well, and is key for optimal well being. Lean muscle improves metabolism, helps burn body fat, regulates body temperature, as well as keeps you strong, healthy, and supported.

    Muscle needs protein and getting adequate, quality protein (ideally from high-quality, properly raised, animal sources) supports strength, injury prevention and longevity. Protein also helps with a higher metabolic rate, greater insulin sensitivity, and building that lean, sculpted, sexy physique, you babe, you. Protein is also responsible for satiety and reducing cravings and hunger.

    A complete protein is comprised of, at the very least, the 9 essential amino acids. These are referred to as ‘essential’ because you MUST obtain them from your diet; the body cannot synthesize them on its own. Complete proteins can be found in a wide variety of animal foods and a few plant foods.

    Read the rest of this entry »

  2. Cauliflower Sloppy Joes

    Cauliflower Sloppy Joes

    Hey all, Happy Monday to you! I am going to start off this post asking you to bear with me today as I get a bit off topic. Of course, you can always just feel free to just skip ahead to the recipe, while I rant. I have just had so much on my mind these past few weeks as I work my way through this elimination diet, as well as the several other transitional journeys I have found myself embarking on.

    Something that has been weighing heavily on me is the idea of identifying yourself with certain traits or the things that you think make you, who you are. What we think people see when they look at us. Our ego. We all have many traits that we identify with. Maybe it’s your job or career path, maybe you are always the funny one in a group, maybe it’s you identifying with being quiet and shy or eating a certain way – whatever. With my diagnosis late last year of IgA Nephropathy, an autoimmune form of kidney disease and now being in the first rounds of this elimination diet, these together have caused me to challenge much of what I have always identified with.

    Although I have had the restriction of gluten on my diet for over 10 years, I have still always identified with being a non-picky eater. For the most part I would try anything once (as long as it was safe), I was continuously up for checking out new restaurants and I was always happy to go with the flow of whatever food situation I was in, hanging with vegans, being around paleo folks and so on. I had gotten into a nice routine of knowing what was safe for me and how to communicate what I needed in a very clear and quiet way. Without passing judgement, I always truly felt bad for those that have a laundry list of restrictions (self imposed or otherwise), where going out to a restaurant or someone’s home becomes a hassle and every meal, a massive challenge. I have always been so grateful that beside the many, fairly simple, self-imposed restrictions I’ve put on my diet and of course, gluten – I would never ruin other people’s experience, I felt like I could keep it to myself and I could always find something I could eat, almost anywhere.

    Cauliflower Sloppy Joes

    This elimination diet for me, which currently is no gluten (duh), meat, dairy, eggs and legumes, will continue to change and evolve as we work towards finding what might be affecting my kidneys. I now find myself having to have full blown interrogative-style conversations with servers at restaurants, grilling them about every single ingredient. Rather than a democracy, I basically  have to tell whoever I am going out to eat with, where we are going, because my options are so limited. I walk the aisles of stores having to rethink what I used to buy and I now have to look at meal planning in a whole new way and sadly my husband is collateral damage to all of this. Though I have certainly been here before and for now, the extremity of the situation for me, is theoretically temporary, I also know for many of you this is normal, every day life! So, I hope you don’t confuse this as a complaint against dietary restrictions, but more I hope you take away the challenge in changing what we know, breaking habits and being forced to look beyond the outward of what we cling to.

    Throughout this process, I have also found myself feeling vulnerable and weak, it took me forever to even be able to tell people about my diagnosis. I feel like people expect for me to be the picture of health, I am so careful and mindful about every single thing I consume, I talk a big game about how important it is to know where your food comes from, avoiding processed foods, opting to make things yourself and taking control of your health with your diet. Now somehow, here I am, the one diagnosed with kidney disease and battling a slew of random symptoms from taking a few rounds of pharmaceuticals. I have always prided myself on taking control of my health and avoiding crazy treatments or drugs and those closest to me could see the changes in my health from where it was before, to where it was after years of eating mindfully. So, you can imagine the discouragement I felt with this diagnosis. I truly felt like I had lost a sense of who I was.

    Cauliflower Sloppy Joes

    Read the rest of this entry »

  3. Celeriac, Sweet Potato and Apple Hash

    Celeriac, Sweet Potato and Apple Hash

    I have said it several times before but it seriously cannot be said enough, the community of passionate people I have met in the blogging world is one of greatest, if not THE best, perks of keeping a blog. What a beautiful gift to be surrounded, even if only virtually, with people that constantly inspire and excite you. I have had the distinct pleasure of connecting with many beautiful, passion-filled people sharing their love and their life with the world.

    I am not even sure the first time I connected with Kris Orborne of 80Twenty, but she is one of those people the minute you see her site and connect with her words online, you can feel her genuineness and you know instantly she is the real deal. Kris’ site is very much in line with my eating and cooking style. A focus on whole, nourishing foods that are in season, 80Twenty also celebrates the balance in life, the good and the good for you!

    Celeriac, Sweet Potato and Apple Hash

    I am super excited to be over on 80Twenty today, sharing this incredible, simple, seasonal hash inspired by the beautiful organic produce I received from local farmers this week in my organic produce box from Beachgreens. This Celeriac, Sweet Potato and Apple Hash is hearty and comforting and could seriously work at any meal. Great as a side or make it the main event by serving with eggs or another protein of your choice.

    Read the rest of this entry »

  4. 50+ Gluten-Free Recipes For Summer

    50+ Gluten-free Recipes for Summer50+ Gluten-free Recipes for Summer

    Now that we are smack in the middle of summer, I just can’t help but be so excited by all of the amazing produce in season right now. Summer is full of incredible fresh fruits and vegetables, perfect for creating delicious gluten-free dishes with.

    50+ Gluten-free Recipes for Summer50+ Gluten-free Recipes for Summer

    As part of my ongoing Restricted Diet Series with Free People,  I pulled together a this list of 50+ Gluten-free Recipes for Summer, featuring some of my favorites, from this site and from some of my very favorite bloggers. I hope you enjoy!

    50+ Gluten-free Recipes for Summer50+ Gluten-free Recipes for Summer

    Head to the Free People Blog BLDG 25 now to get all of these amazing recipes!

     

  5. Strawberry Avocado Jalapeño Salsa {Gluten-free and Vegan}

    Strawberry Avocado Jalapeño Salsa - Gluten-free and Vegan

    It’s strawberry season, it’s strawberry season and I  might be just a little bit excited! Iapologize in advance, I know it isn’t quite strawberry season for those of you not in Southern California. But, that just means you can start bookmarking and saving all of these yummy strawberry recipes I share and they’ll be all ready for you to get to cooking as soon as they are in season near you.

    Strawberry Avocado Jalapeño Salsa - Gluten-free and Vegan

    This slighty sweet, kinda tart, and a little bit spicy, Strawberry Avocado Jalapeño Salsa, is just as amazing as it is beautiful. Great on tortilla chips, over your favorite tacos,  on grilled chicken or fish, or even just with a spoon. We have already had some hot weather here in Southern California, so I have been enjoying summery treats a little early. This salsa is simple to make and just full of so much flavor. I don’t always love fruit in savory dishes, but this one is incredible. I have a feeling this is going to be a staple snack around here this strawberry season! Read the rest of this entry »

  6. Cauliflower Lentil Veggie Burger with Spicy Turmeric Aioli {Gluten-free + Dairy-free}

    Cauliflower Lentil Veggie Burger - Gluten-free + Dairy-free

    There is nothing quite like a good comforting and satisfying veggie burger. I stopped eating store-bought veggie burgers a long time ago, after I realized what is in most of them – weird fillers, preservatives and other strange things that I am not even sure are food. I started rethinking buying them and I can’t tell you the last time I did. Making my own veggie burgers is something I really enjoy, I can create something unique and flavorful usually with whatever I have on hand.

    Cauliflower Lentil Veggie Burger - Gluten-free + Dairy-free
    I created these veggie burgers with some of the beautiful cauliflower we had in our CSA box. I was starting to get sick of roasted cauliflower and was looking for a new and creative ways to use up some of the many heads of cauliflower we had on hand. I started thinking about the amazing quality that cauliflower takes on when you steam it and puree it, like mashed potatoes. It’s so thick and I knew it would bind together and work well in a veggie burger.

    Cauliflower Lentil Veggie Burger - Gluten-free + Dairy-free

    I won’t lie and tell you this veggie burger is as good as “the real thing” or that it’s “meaty”. For me, veggie burgers aren’t meant to replace a beef burger, there really is no comparison to a good grass-fed beef burger, but – in my mind, a veggie burger is it’s own thing. A yummy comforting meal on it’s own.

    Read the rest of this entry »

  7. Slow Cooker Chicken Chile Verde {Gluten-free, Dairy-free, Paleo-friendly}

    Slow Cooker Chicken Chile Verde - Gluten-free, Dairy-free, Paleo-friendly

    I have really come to love my slow cooker over the years. Crock Pot cooking is one of my favorite ways to make easy dinners, especially recipes that make multiple meals. I have said it before and I will say it again – a meal made in a slow cooker is just about the closest I may ever come to a personal chef. I load it up in the morning and by dinnertime the house is filled with incredible aromas and all I have to do is set the table and serve. It is amazing.

    I have shared many plant-based slow cooker recipes here on Tasty Yummies, over the years. Like this Butternut Squash and Chickpea Coconut Curry or this Chipotle Black Bean and Quinoa Crock-Pot Stew, which is a reader favorite. I also have a simple recipe for Slow-Cooked Black Beans, that are great for vegan tacos or it can just be pureed into an amazing soup. Speaking of soup, this comforting Slow Cooker Split Pea Soup can be made with or without ham, to be vegan. Or for a really different Crock Pot experience, try my Creamy Crock-Pot Pumpkin Risotto recipe.

    Slow Cooker Chicken Chile Verde - Gluten-free, Dairy-free, Paleo-friendly

    Slow Cooker Chicken Chile Verde - Gluten-free, Dairy-free, Paleo-friendly

    Since I have shared so many plant-based Crock Pot recipes, I thought it was time to share a meat-based recipe since, I know many of you are like me and do eat meat from time-to-time. Plus, when I asked on my Facebook page, a good majority of you were lookin’ for a “meaty” recipe. I had tons of ideas I was working on, but I had a beautiful locally-raised whole organic chicken that I thought would be perfect to create something different with. I thought about making my Chicken and White Bean Chili again with the whole chicken, but then I saw the beautiful tomatillos at the market and came up with the idea for this Slow Cooker Chicken Chile Verde.

    Slow Cooker Chicken Chile Verde - Gluten-free, Dairy-free, Paleo-friendly

    This post is extra special – because it’s actually a two-part recipe. Besides the amazing chile verde, first – I have a super simple salsa verde/sauce that can just be used as-is, a salsa perfect for dipping your favorite corn tortilla chips into, or even better, served warm in this amazing chile verde or it’d also be great as a topping for homemade veggie enchiladas. So many possibilities. This salsa verde is just loaded with amazing fresh flavors, so bright and unique. You could certainly use the tomatillos raw if you wish, but I have found that roasting the tomatillos first really brings out their incredibly bright flavor. I have a feeling I will be making homemade salsa verde way more often now. It was so easy. Read the rest of this entry »

  8. Masala Chai Squash Porridge – Gluten-free, Vegan and Paleo

    I so happy to have my friend Leanne of Healthful Pursuit  joining us today as our guest blogger, with this incredible porridge recipe that is not only vegan, paleo and gluten-free but also safe for the candida diet. Leanne is an amazing positive-energy, filled beauty of a woman, that I am so honored to have known now for many years. Now that we are both on the West Coast and each working on our yoga teacher trainings, I have a feeling there will be even more collaborations between the two of us. Take it away Leanne!

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    Masala Chai Squash Porridge - Gluten-free, Vegan and Paleo

    I’ve made something for you.

    Something that just about everyone in your life can enjoy no matter their food allergies, sensitivities or eating style.
    Because I believe that it is possible for women to live a liberated life on a restricted diet.

    Vegan, paleo, gluten-free, candida diet, you name it, they can have this porridge and most of the recipes on my food blog, Healthful Pursuit.
    So, preheat your oven, grab a squash, and let’s get making some porridge… masala chai style. Masala Chai Squash Porridge! Read the rest of this entry »

  9. Winter Citrus Salad – Gluten-free w/ Vegan Option

    Winter Citrus Salad - Gluten-free w/ Vegan Option

    I have to admit, I was never really one of those people that freaked out about citrus, I have never cared much about orange juice or sitting down to eat an entire grapefruit. That was until we moved out here to Southern California. The citrus here is just amazing. The oranges, especially, are just incredible, unlike any I have ever tasted before. The fact that we have an orange tree here in our yard is just icing on the cake. Plus we’ve been getting adorable Satsuma tangerines in our CSA box each week. Read the rest of this entry »

  10. Creamy Kale Salad w/ Cracked Pepper Polenta Croutons – Gluten-free and Vegan

    I so happy to have Sherrie of With Food + Love  joining us today as our guest blogger, with an incredible, super-yummy looking gluten-free and vegan creamy kale salad with polenta croutons. Sherrie has been an absolute godsend this month while I am away at Yoga Teacher Training, helping me with all kinds of Tasty Yummies related tasks each day. So thank you, thank you, thank you Sherrie!! 

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    Creamy Kale Salad w/ Cracked Pepper Polenta Croutons - Gluten-free + Vegan

    Hey guys – I’m Sherrie the girl behind the fresh vegetarian + naturally gluten-free food blog, With Food + Love. I’m both honored + excited to be guest posting today on Tasty Yummies. Beth is one of my most fave bloggers – like, ever, and I’m a pretty lucky to girl to call her both my colleague and my friend. Her style is simple, clean + honest; just the way I like it.

    Creamy Kale Salad w/ Cracked Pepper Polenta Croutons - Gluten-free + Vegan

  11. Gluten Free Vegan Oatmeal Molasses Muffins

     

    I am very excited to have Sarah of Sarah Bakes Gluten Free Treats joining us today as our guest blogger, with an amazing gluten-free recipe for a delicious breakfast treat.

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    Gluten Free Vegan Oatmeal Molasses Muffins

    Good morning, Tasty Yummies readers! It’s a new day and a new year. Many of us are taking the time to make resolutions for 2014. We are thinking about how to change the way we are living. Changing the way we treat our bodies, by how much we exercise and what foods we eat. We know it’s the right thing to do to feel better, but it can be so hard to stick to the plan!

    Even when we are trying to eat a healthy, balanced diet, we still need to do some baking once in awhile (I know I sure do). These gluten free vegan oatmeal molasses muffins are not too sweet and have a great texture. I’m happy to say they are low-fat and sweetened with both coconut sugar and molasses. The applesauce and banana make them super moist. I like to make a batch at the beginning of the week and I’m set. A great grab-n-go breakfast or yummy guilt-free snack! Read the rest of this entry »

  12. Apple Crisp (Gluten-Free and Vegan)

    Apple Crisp (Gluten-Free and Vegan)

    I absolutely love my mom’s apple crisp, it is one of my favorite things about fall! I have been making my own gluten-free version for a while now and it is so delicious. After I made the vegan apple cobbler two weeks ago with palm oil shortening instead of butter, I decided I wanted to make an updated and healthier version of the apple crisp, too. I’ve actually been calling it Apple Crisp 2.0, but I didn’t think that would make for a good title or dish name. This apple crisp is as healthy as dessert can get in my opinion – it is gluten-free, vegan, refined sugar-free, dairy free, egg free and corn free. Besides using organic all natural palm oil shortening in place of butter in recipes to make them vegan, I have also really fallen in love with baking with coconut oil. When solid, it makes a great replacement for butter in many baking recipes that call for cutting it in. The benefits of coconut oil are numerous and can be attributed to the presence of lauric acid, capric acid and caprylic acid, and its properties such as antimicrobial, antioxidant, antifungal, antibacterial, soothing, etc. It is great for your skin and hair when used topically and has been found to have anti-aging, regenerative effects. We even use it topically on and feed it to our dog, Seri, when she has itchy skin. She LOVES the way it tastes.

    I was also excited to play with date sugar and maple syrup in this recipe instead of refined white or brown sugar. It turned out so perfectly sweet. Date sugar is totally unprocessed, unrefined and raw. It naturally contains fiber and is loaded with vitamins and minerals like calcium, iron, magnesium, phosphorus, zinc, iron, copper, manganese, and selenium. Because date sugar doesn’t melt the way sugar does, I knew I wouldn’t get that delicious syrup with the apples that I usually get with the brown sugar, so that is how I decided to add in the maple syrup. It was such a small amount, you can barely distinguish any maple flavoring, if any at all. Other options  instead of the maple syrup would be rice syrup or molasses or if you aren’t vegan, you could also use honey. I am so excited about how this apple crisp turned out. It has so much flavor and I actually think it is better than any apple crisp I have made in the past.

    You could serve this with your favorite vegan (or not vegan) ice cream or whipped topping. Something that I saw a while back on Healthful Pursuit that I have been meaning to try is coconut whip, which I think would be perfect on top of this recipe. I may just need to make that happen this week.

    Apple Crisp (Gluten-Free and Vegan)

    Apple Crisp (Gluten-Free and Vegan)

    Gluten-free Apple Crisp (Vegan)
    serves 6

    Filling:

    • 4 cups of peeled and sliced apples (4 med)
    • 2 teaspoon fresh lemon juice
    • 1 tablespoon maple syrup
    • 1 teaspoon vanilla
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg

    Topping:

    • 1/2 cup blanched almond flour
    • 1/2 cup certified gluten-free oats (I like Bob’s Red Mill Gluten Free Rolled Oats)
    • 1 tsp ground cinnamon
    • 1 tsp ground nutmeg
    • 1/3 cup date sugar, coconut sugar or other granulated sugar of your choice
    • 1 1/2 tablespoons maple syrup (1 for the topping and 1/2 to drizzle over the top)
    • 1/3 cup coconut oil (make sure it is somewhat solid and not liquid)

    Preheat oven to 375°F.
    Place apples in an 8-inch square pan, pour lemon juice over. Add 1 tablespoon of maple syrup, spices and vanilla, toss around to combine.

    Mix almond flour, oats, spices, date sugar and maple syrup together in a medium sized mixing bowl.  Cut in coconut oil in to make crumbly consistency.

    Sprinkle over the apples, drizzle remaining 1/2 tablespoon of maple syrup over top and bake 30-40 minutes or until apples are tender and topping is golden brown. Serve warm.

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