“Focus on what you CAN eat, not what you can’t eat”
photo courtesy of Free People
Eliminating gluten from my diet was the best thing that every happened to me… Almost cutting out gluten opened my eyes to a verity of grains that I had never even heard of before. Wheat itself is not too nutritionally beneficial. My thoughts: Why bake with wheat when you can use flours like almond, coconut, buckwheat and rice instead? I find these flours give great texture and taste to baked goods not to mention packed with vitamins and minerals.
Here are my Gluten Free Recipes.
Cutting back on gluten also means you’ll most likely be cutting back on processed/packaged s**t… which we all could do more of anyway! You can pretty much assume that anything packages has gluten and/or genetically modified soy/corn in it. ugh
2 super simple examples:
Looking for something to dip in hummus or have with cheese? Try sliced cucumbers.
Looking for a fast breakfast in the morning? Mix OATS with toppings like dried fruit, nuts and almond milk.
Instead of reaching for packaged crackers and cereals (which are full of additives and ingredients that you don’t even have in your pantry) think whole, simple foods from the earth…
Check out these 12 great substitutes HERE