Month: May 2015

Wheat Free Snickerdoodles

It’s raining here today, as it usually does on Memorial Day weekend.  I decided to play around with a recipe that I had for wheat free snickerdoodles, one of my husband’s favorite cookies.  Success!  Here it is.  (These are higher in protein and lower in carbs, but they still have some carbs due to the maple syrup — those of you who want no carbs, you may know how to replace the maple syrup with sugar alternatives, but I haven’t tried that yet.) Preheat oven to 350 degrees F.  Line 2 cookie sheets with parchment paper or Silpat liners. Makes approx. 2 dozen small cookies. Ingredients 1 teaspoon baking soda ½ cup arrowroot powder ½ teaspoon sea salt 1-2 teaspoons cinnamon 2½ cups ground blanched almond flour (it should be beige, blanched means no almond skin, I use Honeyville) 6 T shortening (I use Nutiva, a combination of palm, red palm and coconut, Spectrum is another brand) ½ cup maple syrup 2 tablespoons vanilla extract (I use Penzey’s double strength) cinnamon sugar for garnish (optional) …

Common myths about food.

I’m going to do a post on diet, food and myths that absolutely need to be de-bunked. Cheese is bad for you. Low Fat Foods are Better for You.  This is the WORST misconception of them all. Don’t use Butter, use margarine. Juice is healthy and good for you. Don’t eat eggs, they will make your cholesterol too high. Brown rice is better than white rice Don’t eat avocados, they have too much fat Agave is better than sugar.  Agave is a natural sweetner. If you test negative for celiac, it is ok to eat wheat. When it comes to nutrition, sometimes it’s hard to tell the fact from the fiction. Certain foods get a reputation as “bad for you,” whereas others get promoted as “natural” or “good for you” when they are really not. Sometimes myths about foods are based on urban legends that just get perpetuated for years until we actually believe they are research-based. Other myths are based on old research that was not done in a scientific manner. Whatever the reason, …

Shallot Vinaigrette

I have resorted to making most of my salad dressings these last several years because salad dressings have lots of hidden SUGAR.  Just look at your favorite dressing, many have HFCS in them (high fructose corn syrup) and most are full of preservatives. Here’s an easy dressing that is worth the prep time (~15 min) and will last about a week in your frig. Everyone who has had it raves about it, so I think I’m on to something.  If, when you’re done it is too vinegary, just add a bit more oil or a teaspoon of honey. This is an adaptation of JJ Virgin’s recipe.  It is helpful to have a really good blender for this recipe.  You cannot create it without one. 2016 update:  I also want to add that this recipe can change VASTLY if you have huge shallot bulbs.  See my notes below.  A friend made this when I first posted it and it was awful, but her shallot bulbs were HUGE.  I use small shallot bulbs, the size of a …