Celiac Coach - Jennifer Finberg
Celiac Coach - Jennifer Finberg
Celiac Coach - Jennifer Finberg
 

Celiac Coach Blog

Snack Time!
February 2nd, 2011 comments Comments
It’s 3pm, lunch is over and dinner is still a few hours away.  You feel the need for a little something to eat.  That’s a good thing!  It’s healthy to eat every few hours.  It helps keep your glucose levels steady and energy and metabolism up… as long as you are eating the right things.  Rather than reaching for a pre-packaged snack item, here are some easy, healthy and naturally gluten free snack ideas.

  • an apple or banana with almond butter
  • baby carrots, celery or bell pepper dipped in hummus
  • organic yogurt sprinkled with chia seed
  • a handful of raw almonds
  • a small can of tuna
  • a hard boiled egg
  • a small bowl of fresh berries (top with some shredded coconut and/or slivered almonds for a real treat!)
  • a handful of pumpkin seeds
  • a handful of sunflower seeds
  • half of an avocado – save the other half for tomorrow

What are your favorite healthy snacks???

Folder Posted in: Gluten Free, Raw Foods, Recipes, Snacks

Spaghetti Squash
December 16th, 2010 comments Comments

I am always so happy to see all of the spaghetti squash that is available at the market this time of year.  It is one of my favorite vegetables and I always look forward to making it.  In fact, just last night I made some and it was a big hit! 

Spaghetti Squash is a member of the winter squash family and it is so good (not to mention easy to prepare)!  Being a member of the winter squash family, it’s full of vitamins and minerals.  It is a very good source of vitamins A and C, potassium, and dietary fiber.  The fun thing about spaghetti squash is that it can be a substitute for spaghetti.  Once it is cooked, it looks like spaghetti and you can then dress it up with anything you want (marinara, olive oil and garlic…)  Truly naturally gluten free spaghetti!  So, just how do you make spaghetti squash?  It’s so easy!  Simply cut a spaghetti squash in half, lengthwise.  Scoop out all of the seeds and place it face down on a baking sheet and pop it in the oven.  (Save those seeds if you want to roast them – yum!)  Bake at 375 for approximately 40 minutes.  Take out of the oven and allow it to cool for about 10 minutes.  Then, flip it over and take a fork and run it through the flesh.  You will see the “spaghetti” form.  At this point you have many options with how to serve it.  Here are a few of my favorites:

  • Eat it as is
  • Take all of the strands and put them in a sauté pan. Sauté them with a little olive oil, sea salt and freshly chopped herbs.
  • Mix the strands in a bowl with marinara sauce and a little garlic.
  • My absolute favorite… Just before the spaghetti squash is done in the oven, sauté some vegetables (tomatoes, asparagus, broccoli, and onion are my favorites, but you can choose whatever you like). Then toss the spaghetti squash strands in with that, add some olive oil, sea salt, pepper and basil.  Throw a little feta on top, if you like.

    • An easy, tasty meal!

    Folder Posted in: Dairy Free, Farmer's Markets, Gluten Free, Recipes, Vegan

    A Nice Winter Treat
    December 14th, 2010 comments Comments
    Last year, I attended a nutrition conference and had the opportunity to see a cooking demonstation by Chef Rachel Albert-Matesz.  Chef Rachel is the author of The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes and Sauces.  This book contains many wonderful dessert recipes that do not use sugar, yet taste so good!  Ever since seeing Chef Rachel deomonstrate her recipe for poached pears last year, it has been one of my favorites.  While most recipes for poached pears have loads of sugar, this one has NO refined sugar.  And, trust me, you will not know that it is missing.  This is a great dessert for cooler weather.  So, enjoy.. and let me know what you think!

    Poached Pears with Raisins & Dried Apricots

    Ingredients:

  • ½ cup of raisins
  • ½ cup dried, pitted, unsulphured apricots, chopped coarsely (Turkish apricots work best here)
  • 1 ½ tsp. cinnamon
  • 6 medium-sized pears
  • Zest of ½ and orange
  • 1 1/3 cups filtered water, divided
  • 1 Tbsp. arrowroot powder

    • Directions:

  • Chop dried apricots into ¼ inch pieces. Combine them with the raisins and cinnamon in a large sauté pan.
  • Wash and peel pears and cut in half from end to end. Scoop out and discard the seeded center.
  • Arrange pears cut side down over the dried fruit mixture. Add orange zest and 1 cup of water. Sprinkle with more cinnamon, if desired.
  • Cover and bring to a boil over medium heat – do not stir. Reduce heat and simmer for 20 – 25 minutes, until the pears are tender.
  • While the pears are simmering, dissolve the arrowroot in ¼ cup of cold water and set aside.
  • When pears are done, use a slotted spoon to transfer them to a platter or individual serving bowls. Leave the dried fruit mixture in the pan. Stir the arrowroot mixture and then add it to the pan. Simmer over medium-high heat and stir until think and saucy. Spoon this mixture over the pears.
  • Serve warm, top with vanilla ice cream, if desired.


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    Folder Posted in: Dairy Free, Desserts, Gluten Free, Recipes

    Banana Bread
    November 5th, 2010 comments Comments

    With a bunch of bananas about to go bad, I knew that banana bread was one of my only options to save them!  I’ve made banana bread with GF flour in the past, but have never been fully satisfied with the results.  So, I started to scramble to look for recipes.  I’ve become a fan of baking products by The Pure Pantry and I was pleased to find they had a banana bread recipe using their Buckwheat Flax Baking Mix.  So, I put my aging bananas to use and tested this recipe out.  I’m so glad that I did!  The result was flavorful and moist, not to mention pretty easy to whip up!  An added bonus is that it does not contain a lot of sugar or other undesirable ingredients.  Another bonus… The Pure Pantry’s baking mix contains buckwheat, flax and 6 grams of fiber per serving.  I feel good about using this product in my baking and will continue to do so.  By the way, this mix also makes DELICIOUS pancakes!  So, enjoy… and let me know what you think.

    Here’s the recipe:

    Banana Bread

    Ingredients:

    • 1/2 cup butter at room temperature
    • 2 eggs
    • 3 ripe bananas, mashed
    • 3/4 cup organic brown sugar
    • 2 tablespoons honey or agave nectar
    • 2 cups The Pure Pantry Buckwheat Flax Baking Mix
    • 1 t. baking powder
    • 1 t. vanilla
    • OPTIONAL:  1/2 cup chocolate chips or 1/2 cup chopped walnuts (or, go crazy and add both!)


    Instructions:

    Heat oven to 350°F. Grease 9×5 loaf pan.

    In large bowl beat butter with electric mixer.  Add eggs and beat until well blended.  Add mashed bananas and blend.  Stir in brown sugar, honey and vanilla.  Beat until well combined.  Add baking mix ½ a cup at a time, stirring slowly after each addition.  Stir in baking powder.  Fold in chocolate chips and/or walnuts, if using.  P lace in greased loaf pan.  Bake for 45 minutes or until toothpick inserted into the center comes out clean.

    Folder Posted in: Desserts, Gluten Free, Product Review, Recipes

    Pumpkin Pie Oatmeal
    October 28th, 2010 comments 2 Comments
    A couple of years ago, I came across a great recipe in Clean Eating Magazine for Pumpkin Pie Oatmeal.  It sounds a little strange, but it is SO good.  The perfect breakfast for a fall morning…

    Pumpkin Pie Oatmeal

    Ingredients:
    ½ cup organic milk or almond milk
    ½ cup water
    1/3 cup gluten free oats
    couple pinches of cinnamon
    couple pinches of nutmeg
    1/8 cup canned pumpkin (Libby’s is gluten free)
    handful of sliced almonds
    agave nectar or maple syrup, to taste (optional) – I prefer maple syrup, as it complements the pumpkin
    1/8 cup of water
    ½ scoop vanilla protein powder

    Directions:

  • In a small pot, bring the milk and water to a boil over medium heat.  Add the oats, cinnamon and nutmeg.  Reduce heat to medium-low and simmer until liquid is absorbed (7 – 10 minutes), stirring occasionally.
  • Mix in the pumpkin, almonds and agave or maple syrup (if using).  Top with a little extra milk and stir.
  • In a separate bowl, combine water and protein powder.  Mix until dissolved. 
  • Scoop oatmeal into individual bowls and drizzle the protein powder mixture on top.  Top with additional almonds and serve piping hot.


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    Folder Posted in: Dairy Free, Gluten Free, Recipes, Vegan, Whole Grains

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