Health & Fitness
Gluten-free Pantry
Healthy eating starts with a healthy pantry. Come see a gluten-free pantry and learn how to detox your own!
My Girl Tuesday Amy is admiring her pantry this week. Come see what she’s doing right!
– Denise
My family recently celebrated our gluten-free anniversary. Looking back at the changes we have made during the past year has been pretty awe-inspiring. The idea of keeping our home completely gluten-free was daunting at first but now it seems like the “same old, same old.” And having two celiacs who are symptom free? Awesome.
What were our tricks to success?
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Here’s an easy dish from my gluten-free pantry: Spinach & Chickpeas
1. Get a clean start
The most important thing we learned: to be successful at living gluten-free, you need to get rid of temptations. For us, that meant giving away cereals, crackers, and pastas. And soy sauce, soups and dressings. It meant really cleaning out the pantry — not just rearranging and organizing.
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2. Be Adventurous
A diagnosis of celiac or gluten-sensitivity often makes people nervous to eat anything new. But in order to find the GF foods you like, you will have to try different ingredients and dishes. The goods news is that your bravery will be rewarded — bread and pasta that tastes good and is healthy. Cereals that can be enjoyed on your new diet. Recipes your whole family can enjoy!
3. Eat healthy
Once you’ve cleaned out the gluten, what do you replace it with? You need to make sure that your new products are gluten-free and safe to enjoy. While you are at it, you should make sure they are healthy, too. Here’s a recipe that is quick and easy to make from my gluten-free pantry — plus it’s tasty, healthy and full of frees: gluten-free, dairy-free and nut-free!
Spinach and Chickpeas
Serves 4 as a side or 2 as a main dish
Ingredients
- 2 Tbs extra-virgin olive oil
- 2 cloves garlic, minced
- 1 can chickpeas, drained and rinsed
- ½ tsp salt
- ½ tsp sweet paprika
- ¼ tsp dried thyme
- ¼ tsp dried oregano
- ½ tsp ground cumin
- ½ tsp chili pepper flakes (optional)
- 10 oz frozen chopped spinach, thawed
- 1 tsp red wine vinegar
- ½ cup gluten-free bread crumbs (we use Ian’s brand Gluten-Free Breadcrumbs)
Directions
Heat oil and garlic in a large skillet over medium heat. After a minute, add spices. Sauté for a minute, then add chickpeas. Stir for 2 minutes and add spinach. Cook until everything is heated through. Add vinegar, stir to combine. Remove from heat and add bread crumbs, mixing thoroughly. Let sit for 5-10 minutes for flavors to blend then serve hot or at room temperature.
I’m lucky: working with Denise means I get great ideas on keeping my pantry healthy everyday.
– Amy
You can work with Denise, too: join her for PANTRY DETOX & MEAL PLANNING 101 on Wednesday April 9th
During this highly informative, relaxed and delicious event, you will learn how to:
- Simplify your diet with whole foods to nourish your body.
- Make better buying choices at the grocery store.
- Become a more efficient shopper, using the latest meal planning technology.
- Get the most bang for your shopping buck.
- Enjoy a healthy eating system to make cooking at home simple and affordable.
You’ll enjoy samples of nourishing food and leave the workshop armed with handouts plus Denise’s ‘top tips.’ See just how delicious and simple this process can be!
Two Sessions on April 9th:
10:30am-12:00pm at 9 Ravine Rd, Winchester
7:30pm-9:00pm at La Patisserie, 30 Church St, Winchester
- See more at: http://theenergizedbody.com/#sthash.QxEnxwZI.dpuf
