Organic?

After my last post I realized that I talked about Organic products, but wanted to address this further with more information about what organic means. 
Organic? It's been the topic of discussion and a buzz word over the years...so in short, here's some history of organic products and their fruition. (thanks in part to wikipedia)

'Organic foods are foods that are produced using methods that do not involve modern synthetic inputs such as synthetic pesticides and chemical fertilizers. Organic Foods also do not contain genetically modified organisms, and are not processed using irradiation, industrial solvents, or chemical food additives.

The weight of the available scientific evidence has not shown a significant difference between organic and more conventionally grown food in terms of safety, nutritional value, or taste.

For the vast majority of human history, agriculture can be described as organic; only during the 20th century was a large supply of new synthetic chemicals introduced to the food supply. The organic farming movement arose in the 1940s in response to the industrialization of agriculture known as the Green Revolution.

Organic food production is a heavily regulated industry, distinct from private gardening. Currently, the European Union, the United States, Canada, Japan and many other countries require producers to obtain special certification in order to market food as organic within their borders. In the context of these regulations, organic food is food made in a way that complies with organic standards set by national governments and international organizations. In the United States, organic production is a system that is managed in accordance with the Organic Foods Production Act (OFPA) of 1990 and regulations in Title 7, Part 205 of the Code of Federal Regulations to respond to site-specific conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. If livestock are involved, the livestock must be reared with regular access to pasture and without the routine use of antibiotics or growth hormones. In the United States, a food can be labelled as "organic" if it contains a minimum of 95% organic ingredients'

Coconut CranApple Granola

A little bit of crunch, a little bit of sugar and spice= a lot of delicious snacks for all to have. Recently I paired up with Northern Michigan company Dennetts Gluten Free company and have been in love with all their products.
My first taste of heaven came with the Coconut CranApple Gluten-Free Granola. The recipe combines flavors that not only provide sweet flavors, but also give you energy and feeling full, but satisfied. The main ingredient of Brown Rice is Organic, which entices me to eat them even more. I am not one to only eat organic food, but I find that if products contain organic ingredients, the more likely I am to consume them. And of course, the Local Michigan Honey, even more reason to support this company.

Ingredients include:
100% Certified Gluten Free Oats
Canola Oil
Organic Crispy Brown Rice
Brown Sugar
Unsweetened Coconut
Sunflower Seeds
Almonds
Purified Water
Local Michigan Honey
Dried Apples
Dried Cranberries
Pure Vanilla Extract
Cinnamon
Salt

Please check out more products and flavors at Dennetts website at
http://dennettsglutenfree.com/

Happy and healthy eating!

Harris Teeter and Gluten Free

How amazing is Harris Teeter? They have done it once again at being great producers of products, but also amazing to the locals of Nashville. I enjoy city life because it gives you more options to varieties of foods. Harris Teeter is a staple grocery store in Nashville and they have recently put out a list of all the products they carry that are Gluten Free......
Here is the link to the list-
http://www.harristeeter.com/shopping/gluten_free.aspx

Got the Naked Blues?

Naked Blues Tortilla Chips---Delicious!!! I love these chips, because you can eat them-as many as you'd like and you don't feel that bloated, overly-full and salty feeling. Gluten Free chips from Way Better Snacks have been a true delight to eat. I really enjoy the flavor, taste and overall feeling of satisfaction after eating them.
It is hard to find chips that leave you feeling energized, not sluggish as most chips do. And I combined these particular Blue Corn chips with my favorite Peach Mango Salsa and it was like heaven in my mouth. I relate this type to the great Blue Corn Chips by Garden of Eatin' Organic-which I enjoy, but Way Better Snacks (www.gowaybetter.com) provides a better feeling overall after eating, therefore next time I'm in the grocery store or want some chips and dip, I know I have many varieties to choose from with Way Better Brand.

Zumi Zumi Zumi

Zumi Sushi might be my new favorite sushi restaurant in Nashville. With it's eclectic exterior and outdoor patio it is immediately charming. Not only is the decor and vibe of the place beautiful, but so is the delicious food and drinks. I highly recommend the seaweed salad-now that may not sound the most delicious, but it was full of delicious ingredients and very savory and filling.....you should try it.

http://www.zumisushi.com/ and look at all the yummy Gluten Free options:

My runnning partner just informed me of this great article and I wanted to share it with you.....

Provided by RunnersWorld.com
http://www.runnersworld.com/article/0,7120,s6-242-300--14335-0,00.html

Good-Bye Gluten?

What runners need to know before giving up wheat. By Liz Applegate Ph.D. Image by RW PhotoFrom the June 2012 issue of Runner's World

As the gluten-free food trend has become more popular, many runners can't help but wonder if it's something they should try. After all, the diet has helped some elites—including Amy Yoder Begley and Stephanie Rothstein—boost their running performance. Could it do the same for you? Here's what you need to know before kissing your beloved bagels and pasta good-bye.

IS GF FOR YOU?
For runners with celiac disease (including Yoder Begley and Rothstein), gluten—a protein in wheat and related grains—damages the intestines, causing pain, bloating, fatigue, and bone loss. It affects one percent of the population. But the growing use of new wheat varieties—many with forms of gluten that are more difficult to digest—may be a reason why "gluten sensitivity" appears to be on the rise. While it's not a well-defined condition, it seems to cause many of the same symptoms as celiac disease but doesn't damage the GI tract.

AN ENERGY BOOST
Some healthy runners say they feel more energerized after giving up gluten. This is usually the result of cutting out processed foods, which often contain gluten, and eating more vegetables, fruits, and nonwheat whole grains. But because many foods with gluten, such as certain whole grains, are a valuable source of nutrients, runners shouldn't make the switch unless they're diagnosed with celiac disease or gluten sensitivity.

HOW TO GO GF
You'll need to avoid more than pizza, pasta, and bread. Many unexpected foods, like ice cream, soups, and sauces, contain forms of gluten, like wheat starch or hydrolyzed wheat protein, so closely read all ingredients. Also review the allergens printed below the Nutrition Facts panel; if a product contains wheat, it will be listed there. While there's no official gluten-free label for packaged foods, the FDA has proposed a voluntary label for foods with fewer than 20 parts per million (ppm) of gluten. This constitutes virtually zero traces, making the food tolerable for celiacs. It's not clear, however, what amount of gluten (if any) people with a sensitivity can handle.

Silky Mochaccino Gluten Free Pudding

Dessert....in elementary school when learning how to spell a teacher of mine taught me a little trick to remember how to determine the difference between 'desert' as in the land and 'dessert' as in the tasty treat. She reminded me that 'dessert' has two t's because you always want seconds of it, what a great way to remember the proper spelling.
And this correlates to a wonderful recipe I found in magazine Health Monitor under Digestion and Diet, because believe me you're going to want two helpings of this dessert.
Silky Mochaccino Pudding- Makes 6 Servings
Ingredients:
1/2 Cup Granulated Sugar Substitute
1/2 Cup Natural Cocoa Powder
1/4 Cup Cornstarch
1 tsp kosher salt
3 Cups 2% Milk
4 Large Egg Yolks
1.5  tsp pure vanilla extract
4 oz. Gluten-Free semisweet dark chocoalte
Sugar-Free, GF frozen whipped topping, thawed, for garnish-optional

Directions:

1. Combine sugar, cocoa powder, and salt in a large mixing bowl & whisk the mixture to break up any clumps

2. Whisk 1/2 cup milk into the cocoa powder mixture and beat until smooth, then mix in the egg yolks and vanilla until blended

3. Pour the remaining 2.5 cups of milk into a sauspan over medium heat and bring to a simmer, about 5 minutes

4. Carefully whisk the hot milk into the cocoa-egg mixture until fully incorporated. Rinse the sausepan and place back on the burner over medium heat. Add the chocolate mixture and cook, stirring constantly until thinkened, about 6 minutes

5. Remove the sausepan from the heat and stir in the chopped dark chocolate. Stir until smooth, about 1 minute

6. Spoon the pudding into a shallow bowl or individual bowls or glasses. Place plastic wrap directly on the surface of the pudding to prevent a skin from forming. Chill until set, about 2 hours or longer. Add a dollop of sugar-free, gluten-free whipped topping, if desired.

And most importantly, enjoy-and maybe even have two servings! :)