AMP UP YOUR ENERGY: Ba-Bye Gluten

HAPPY FRIDAY FAB FRIENDS! 

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I trust you are all catching your breath after a wirlwind few weeks of gift giving, family gatherings and celebrations. Have you taken some time to regroup, refuel and get some rest? Maybe this weekend will be your first opportunity. I encourage you to take some “Me” time, get caught up on sleep, hydrate with lots of water and fill your body with some healthy, antioxidant rich foods. Start next week feeling energized and shake off that sluggish holiday feeling from all the indulgence. My mom outdid herself with cooking and baking this Christmas and I’m SO grateful, but I’m ready to start a light detox/cleanse myself and back to my no dairy, no wheat/gluten, no sugar diet. 

ARE YOU CONFUSED ABOUT THE GLUTEN-FREE CRAZE?

About 7-8 years ago, by the process of elimination, I figured out that I had an intolerance to wheat & gluten. I had already found out that I was lactose intolerant in my mid 20’s. Since then, I paid close attention to how foods made me feel. After eating bread or pasta dishes, I would literally get a stuffed up nose, itchy eyes, foggy head, felt sleepy and had a bloated stomach. Obviously, I just stopped eating the stuff then a few years later all this research surfaced about food allergies. Here’s a quick description from Allure.com that may enlighten you:

The Skinny: Gluten is a protein found in wheat, barley, and rye. Translation: It’s in practically everything. For starters, bread, pasta, cereal, and crackers, plus beer, some salad dressings, soups, and soy sauce. Gluten-free adherents learn to love alternative grains like amaranth, buckwheat, quinoa, and rice, but only those with a wheat allergy or, more seriously, ­celiac disease must strictly comply. When they eat gluten, it sets off an immune reaction that damages the lining of the small intestine, causing diarrhea, gas, bloating, and other symptoms: irritability, muscle cramps, skin rashes, anemia, plus a risk of developing intestinal cancer. (A blood test and an intestinal biopsy can confirm a celiac diagnosis.) Celiac disease affects about 3 million people in the U.S., but far more—as many as 20 million—have gluten sensitivity; bread or pasta leaves them bloated, foggy, depressed, and headachy. “Some people eat gluten safely for 20, 30, or 40 years, then suddenly develop a problem,” says Alessio Fasano, director of the Center for Celiac Research at the University of Maryland School of Medicine. Since no reliable sensitivity test is yet available, the only way to determine whether your malaise is gluten-related is to try the diet and see if you feel better—which should be apparent within a few days.

Benefits: Those with celiac or pronounced gluten sensitivity will see the most improvement. “Brain fog, bloating, and headaches should go away immediately,” says Fasano. “Many people feel remarkably better.” Some look better, too, since gluten sensitivity can trigger an inflammatory response that leads to acne, rosacea, or eczema, according to Fredric Brandt, a cosmetic dermatologist in Miami and New York City. But if you don’t have true gluten sensitivity, you’re not likely to notice any changes to your mood, skin, or gut.

Drawbacks: You could pack on the pounds. “It used to be that a gluten-free diet almost assured weight loss, because there were very few alternatives except for fruits and vegetables,” says Susan Bowerman, assistant director of the UCLA Center for Human Nutrition. But thanks to the gluten-free trend, there is now a glut of G-free muffins, pies, cakes, and pizzas. Some of these substitutes are more caloric than their standard counterparts, because manufacturers use corn or potato starch to add texture. Another problem? Avoiding gluten can set you up for a vitamin deficiency, since wheat is rich in thiamine and other Bs, says Cynthia Kupper, executive director of the Gluten Intolerance Group of North America. “B vitamins are important for the health of your hair, skin, brain, and nerves,” she says. “So you may pay a price if you’re not careful.” The other way you’ll pay: G-free foods can cost two or three times as much as conventional ones.

Bottom Line: The gluten intolerant now have a greater variety of appealing choices than ever. Everyone else: Skip the diet and count your blessings.

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To learn even more, check out Shirley Plant’s book- Finally, Food I Can Eat! shown on the right sidebar of this website. 

We’ve all given of our time & energy to your family and friends over the holidays, so please take some time to focus on YOU sista! The more vibrant, energetic and healthy you feel will effect every area of your life.

IT’S TIME TO SHINE!

REMINDER: I will be taking new mentoring/coaching clients in January. If you are serious about committing and investing in yourself, please take advantage of my offer of COMPLIMENTARY 15 MINUTE SKYPE OR PHONE CONSULTATIONS through Wed, Jan 15th. If you are interested, please feel out the contact form on the SERVICES PAGE. Those who take advantage of this January consultation will receive a 25% discount on all packages or single sessions. *If you are not committed to your personal growth, a coach or mentor will not help you. Again, serious inquiries only!

I look forward to hearing from you!

Love, Tiff

 

FEEL BETTER & START ENJOYING LIFE: 21 Day Challenge with Shirley Plant

21 Day challenge

Whether you have food allergies, intolerances or dietary restrictions, it can be difficult when it comes to menu planning and feeding yourself.

I know only too well how difficult this can be. Diagnosed with over 20 food allergies and intolerances over twenty years ago, I wondered what I was going to eat and menu planning became a chore in itself.

Planning meals became depressing and some days I just went hungry as I had no idea what to eat.

One day a woman came into my life who also had dietary restrictions. She was a whiz in the kitchen and it was like her kitchen was her chemistry lab. The substitute foods she combined yielded the most amazing, tasty recipes. She not only helped me, she gave me the courage to go out and ask questions, look at different food options and learn for myself how to substitute certain foods for others while making my own favourite recipes.

Before I knew it I had recipes I could eat! The added bonus was that my friends and family enjoyed these new recipes as well, so I no longer had to make the allergy- free dinner, and the non allergy dinner. Wow, this was amazing.

Fast forward to today and through the study of Nutrition and years of dedication and dietary consulting, I have a cookbook filled with tasty, healthy recipes that are free of dairy, wheat, yeast, eggs, corn, sugar, soy, gluten and more. In Finally… Food I Can Eat, I dedicate chapters to substitution, knowing the difference between allergies and intolerances, proper food combining, natural food chemicals and rotation diets. A quick glance allergy avoidance index at the back of the book tells you which recipes omit which allergen foods. I found it frustrating when I bought an allergy cookbook and got home only to realize I could only make a few of the recipes, because all the others contained foods I couldn’t eat.

My passion is helping people come up with healthy, tasty options within their dietary needs and I am thrilled to be able to offer to you my 21 Day Gluten- Free, Dairy- Free, Sugar- Free Challenge!

It can be scary and very stressful to find out that you can no longer eat certain foods. I see a lot of Mothers in my practice who are so worried about what to make for their food intolerant child. That is where this Challenge can help.

There is no need to struggle the way I did with what to eat. Allow me to share my knowledge with you and let’s bring fun back into menu planning and eating! Food is life!!

What’s included in my 21 Day Challenge-

  • Recipes and Menu Plans
  • Helpful dietary and emotional tips throughout the Challenge
  • Closed Facebook Group for added support from me and other Challengers
  • 3 one hour live calls with me each Monday with Q&A at the end- recorded
  • Audio clip from Integrative Medical Specialist Dr Richard Nahas Founder of the Seekers Centre, as to why he recommends his patients go gluten free
  • Audio clip from hypnotherapist Johanna Lynn, with a 30 minute hypnosis to help you with the
  • stress and emotions that come up when changing your diet
  • A chance to win a one on one thirty minute consult with Shirley Plant.

Why not make your menu planning easier and stress free, join me on November 4th and start enjoying everything life has to offer!

 http://www.deliciousalternatives.com/21day/

 

My Top 10 Favorite “Finally Food I Can Eat” Foods! By Guest Blogger Shirley Plant

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For years I battled with illness and fatigue, not knowing what was wrong with me. I finally found out I had Chronic Fatigue Syndrome and multiple food allergies. I was given a long list of foods that I could no longer eat, and I wondered what was left to eat? Hard rice crackers and rice cakes soon became the norm, and a treat was a piece of fruit. I thought to myself, there has to be more than this out there to eat. Will I ever eat a brownie again?

Since my energy level wasn’t great, I found cooking to be tiresome, and making allergy-free recipes rarely turned out well for me. I persevered and asked questions every time I went to my local health food store. I was so grateful for their help and knowledge and quickly learned all the alternatives for wheat, dairy and eggs.

I experimented in my kitchen and it reminded me of being back in school again in the chemistry lab. How do certain liquids react when one is added to the other? I soon found out that flaxseed or chia seeds, when boiled in water and refrigerated, congealed and could be used like an egg. That rice, almond, soy, hemp, coconut milk could all replace dairy milk. The options were endless and it was all so exciting.

Now, not every food has a substitute, but I figured out that much more was possible than I ever thought. I knew there were other people out there just like me, struggling with what to eat within the confines of food allergies. I wanted to help them all, so I put on my cooking hat, so to speak and came up with lots of healthy, tasty recipes.

Fast forward to today and my cookbook, Finally Food I Can Eat, is now available worldwide. I actually get emails from people thanking me for saving their life. What a gift that is. Finding out I couldn’t eat certain foods has certainly been a blessing in disguise.

 

Here are my 10 favorite foods I can finally eat:

1. Kale

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Kale is a powerhouse of nutrition; chock full of vitamins and fiber. Kale chips are my most favourite snack and a great way to get your kids to eat their greens.

2. Flaxseed

Flaxseed is high in fiber and rich in omega-3 fatty acids which helps fight against inflammation.

3. Coconut Milk

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Coconuts are antiviral, antifungal, antibacterial, and anti-parasitic, meaning they kill harmful bacteria, viruses, fungi, and parasites.

4. Hempseed

 Hemp seed contains all 21 amino acids, including the 9 essential amino acids (EAAs) our bodies cannot produce. It also boasts a perfect ratio of omega-6 and omega-3 fatty acids. I love making hempseed pudding with cocoa and coconut milk, it is delicious.

5. Chiaseed

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Chia has five times more calcium than milk, plus magnesium and boron, essential trace minerals used in the absorption of calcium and other vitamins.

6. Quinoa

 This grain is a nutritious seed that is considered a complete protein because it contains all the essential amino acids.

7. Cocoa

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 Cacoa is full of antioxidants and flavonoids, which nourish the brain and heart.

8. Sweet Potato

This root vegetable is high in Vitamin B6, Vitamin C, Vitamin D, and fibre. I add it to soups, stews and make an awesome sweet potato muffin.

9. Almond Milk

Unsweetened almond milk contains no cholesterol and is blood sugar friendly.

10. Cilantro

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Cilantro is so versatile and is also a great source of Vitamin K and is an excellent detoxifier. I put it in salads, smoothies and add it to my homemade guacamole.

Are you frustrated and overwhelmed with trying to prepare meals that are free of wheat, yeast, eggs, dairy, gluten, soy, corn and sugar?

Are you tired of being on a “special diet”? Why don’t the recipes you make taste yummy?  Well, “Finally… Food I Can Eat!” is the cookbook for you! It contains:

  • Easy, delicious recipes that will appeal to everyone in the family – and your guests will never know they are eating allergen-free food. 
  • A useful introduction and guide to food allergies and intolerances .
  • A quick guide to natural food chemicals, food additives, food families and rotation diets. 
  • Substitutions and alternatives to common foods that you need to avoid. 
  • Recipes that are low in sugar and cholesterol and are great for those following diabetic, candida, allergy-free or heart-smart diets.

Shirley Plant is the author of “Finally… Food I Can Eat!”  A dietary guide and cookbook designed for people with food allergies.

Shirley also offers consults and dietary menu planning through Delicious Alternatives.

For more information please visit her site www.deliciousalternatives.com

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