Gluten Free

Celiac disease linked to weak bones

Wed, 02 May 2012 22:49:00 +0000

Mackenzie Carroll

Children with celiac disease may be at risk for lower bone mineral density. Here's how to protect them.

Gluten-free Mother's Day brunch recipes

Mon, 30 Apr 2012 22:13:00 +0000

Start Mother's Day right with gluten-free brunch dishes your mom will love.

Strawberry Salad with Honey and Basil

Mon, 30 Apr 2012 22:08:00 +0000

Delicious Living

Floral-scented honey, such as orange blossom, complements the berries best in this quick and delicious salad.

Recipe Yield: 5 servings

Recipe Calories: 41

Recipe Ingredient Details:

1 pound strawberries

5 large basil leaves

1 tablespoon honey (preferably floral)

1 1/2 teaspoons fresh lemon juice

Recipe Instructions: Wash strawberries, pat dry, and quarter; place in a medium bowl. Stack basil leaves on top of one another, roll, and then cut crosswise into thin slices (this is called chiffonade). Sprinkle basil over strawberries and fold in gently. Whisk together honey and lemon juice. Pour over strawberries; fold gently. Let stand 10 minutes to meld flavors before serving.

Recipe Additional Notes:

PER SERVING: 41 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 1g protein, 11g carb, 2g fiber, 0mg sodium

Salmon-Wrapped Asparagus with Lemon Cream

Mon, 30 Apr 2012 22:02:00 +0000

Delicious Living

This salmon dish is a tasty, colorful accompaniment to cooked eggs and any brunch buffet.

Recipe Yield: 4 servings

Recipe Calories: 133

Recipe Ingredient Details:

8 plump asparagus spears (about 8 ounces), or 24 thin spears

3 tablespoons low-fat sour cream

1 teaspoon grated lemon zest

1 1/2 teaspoons fresh lemon juice

1 pinch sea salt

4 ounces smoked salmon (cut into 8 pieces)

1 tablespoon capers (rinsed and drained)

Recipe Instructions: Chop off tough ends of asparagus spears; discard. Steam asparagus for 3–5 minutes, until crisp-tender. Cool on a towel-lined baking sheet. Meanwhile, whisk together sour cream, lemon zest, lemon juice, and salt. Pour half the sauce in a line across the middle of a serving platter large enough to fit asparagus spears snugly. Reserve remaining sauce. Wrap a piece of salmon around middle of each asparagus spear. Arrange spears side-by-side on serving plate, perpendicular to sauce. Cover and chill 30 minutes. Spoon remaining sauce over asparagus. Sprinkle with capers and freshly ground black pepper to taste

Recipe Additional Notes:

PER SERVING: 133 cal, 5g fat (2g mono, 1g poly, 2g sat), 47mg chol, 19g protein, 4g carb, 1g fiber, 123mg sodium

Orange-Banana Bread with Pecans

Mon, 30 Apr 2012 21:52:00 +0000

Delicious Living

Serve this awesome bread as is, or with a smear of apple butter.

Recipe Yield: 16 servings

Recipe Calories: 124

Recipe Ingredient Details:

3/4 cup brown rice flour (plus more for dusting pan)

6 tablespoons millet flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup firmly packed brown sugar

1 - 1 1/2 tablespoons (2-3 small oranges) grated orange zest

1 cup (about 3 bananas) mashed, ripe banana

2 large eggs

1/4 cup canola oil

1/4 cup buttermilk

3/4 cup toasted pecans (chopped)

Recipe Instructions: Preheat oven to 350º. Coat an 8½x4½-inch loaf pan with cooking spray. Line pan bottom with parchment paper. Coat parchment with cooking spray; then dust entire pan with brown rice flour. Shake for even coating; then gently tap out any excess flour. (Do this prep even if your pan is nonstick.) In a small bowl, whisk together ¾ cup brown rice flour, millet flour, baking powder, baking soda, and salt. In a medium bowl, whisk brown sugar, orange zest, and banana until uniform. Whisk in eggs, one at a time; then slowly whisk in oil. Whisk in half the flour mixture, followed by half the buttermilk. Whisk in remaining flour mixture, followed by remaining buttermilk. Stir in pecans. Pour batter into prepared loaf pan. Bake on middle oven rack for 50–60 minutes, rotating pan halfway through cooking time. Bake until very firm to the touch (especially toward the center); do not underbake. Cool 15 minutes. Run a small spatula or butter knife around the bread’s perimeter; then invert onto a cooling rack. Cool completely before slicing.

Recipe Additional Notes:

PER SERVING: 124 cal, 5g fat (3g mono, 1g poly, 1g sat), 23mg chol, 3g protein, 19g carb, 1g fiber, 163mg sodium

Lemon-Raspberry Muffins

Mon, 30 Apr 2012 21:42:00 +0000

Delicious Living

Gluten-free oat flour is the secret ingredient in these muffins.

Recipe Yield: 12 servings

Recipe Calories: 181

Recipe Ingredient Details:

1/2 cup certified-gluten-free oat flour

1/2 cup brown rice flour (plus more for dusting pan and raspberries)

1/4 cup millet flour

1/2 cup sugar (finely ground in food processor if using evaporated cane juice)

3/4 teaspoon xanthan gum

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon (about 2 medium lemons) grated lemon zest

1/2 cup canola oil

6 tablespoons reduced-fat (2 percent) milk

1 large egg

3 tablespoons lemon juice

1/2 teaspoon vanilla extract

24 large raspberries (fresh or frozen)

Recipe Instructions: Preheat oven to 350°. Line a 12-cup muffin pan with paper cups, or coat pan with cooking spray and dust with rice flour, tapping out excess. (Do this even if you’re using a nonstick pan.) In a medium bowl, sift together flours, sugar, xanthan gum, baking powder, baking soda, and salt. Whisk in lemon zest. In a second bowl, whisk together oil, milk, egg, lemon juice, and vanilla. Pour milk mixture into flour mixture. Whisk until smooth. Pour batter evenly into pan. Toss raspberries with a few spoonfuls brown rice flour; remove berries and discard flour. Drop 2 raspberries into each muffin cup. Bake for 20–25 minutes on middle oven rack, rotating pan after 15 minutes. When gently pressed in centers, muffins should bounce back slightly without making an indentation. Remove from oven to cool for 20 minutes. Remove muffins from pan by running a small spatula or butter knife around edges and lifting out (don’t invert). Cool completely on a wire rack.

Recipe Additional Notes:

PER SERVING: 181 cal, 10g fat (6g mono, 3g poly, 1g sat), 18mg chol, 2g protein, 20g carb, 1g fiber, 175mg sodium

Peach Lassi with Cardamom

Mon, 30 Apr 2012 21:35:00 +0000

Delicious Living

This sweet yogurt drink is a fun alternative to orange juice.

Recipe Yield: 4 servings

Recipe Calories: 157

Recipe Ingredient Details:

1½ cups plain low-fat yogurt

1 tablespoon honey

1/8 teaspoon ground cardamom

2 1/2 cups peach nectar

Recipe Instructions: In a medium bowl, whisk yogurt with honey and cardamom. Gradually whisk in peach nectar. Chill before serving.

Recipe Additional Notes:

PER SERVING: 157 cal, 1g fat (0g mono, 0g poly, 1g sat), 5mg chol, 5g protein, 33g carb, 1g fiber, 75mg sodium

Baked Eggs with Tomatoes and Feta

Mon, 30 Apr 2012 21:24:00 +0000

Delicious Living

This low-fuss egg dish is wonderful served over polenta.

Recipe Yield: 4 servings

Recipe Calories: 150

Recipe Ingredient Details:

1 tablespoon olive oil

1/3 cup diced onion

2 cloves garlic (minced)

1 14.5-ounce can salt-free tomatoes, preferably petite dice

1 teaspoon paprika

1/8 teaspoon crushed red pepper flakes

3/4 teaspoon dried oregano

1/4 teaspoon sea salt

2 tablesppons minced fresh parsley (divided)

4 large eggs

1/4 cup crumbled feta cheese

Recipe Instructions: Preheat oven to 375º. Heat a medium skillet over medium-high heat. Add oil, and then onion and garlic. Cook, stirring constantly, 1–2 minutes, until garlic turns pale gold. Stir in tomatoes, paprika, red pepper flakes, oregano, and salt. Cook, uncovered, 5–7 minutes, until liquid mostly evaporates and tomatoes are saucy. Stir in 1 tablespoon parsley Spread tomato mixture into a 9-inch pie plate. Using a spoon, make four circular indentations in the tomatoes, spacing equally. (Not so deep that the pie plate shows through; the tomatoes insulate the eggs so they don’t scorch.) Carefully drop one egg into each indentation. (It’s OK if some egg whites ooze into tomatoes.) Bake on middle oven rack for 18–22 minutes, to desired doneness. Sprinkle with feta and remaining parsley. Serve at once.

Recipe Additional Notes:

PER SERVING: 150 cal, 10g fat (5g mono, 2g poly, 3g sat), 193mg chol, 9g protein, 7g carb, 2g fiber, 326mg sodium

NFM Secret Shopper: Gluten-free labels and claims

Wed, 25 Apr 2012 17:02:00 +0000

This month, NFM'secret shopper poses questions about gluten-free labels and claims.

Are wine and other alcohols gluten free?

Tue, 24 Apr 2012 16:05:00 +0000

Is wine gluten free? What about vodka and other liquors? Yes, yes, and sometimes no.

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