Superfood powders are becoming a dietary rage—and for good reason. From chia meal to green matcha powder, these products possess a wallop of nutrients and antioxidants that can instantly boost your nutritional intake and whip your special diet into shape. Gluten-free and allergy-friendly, they are easily incorporated into daily meals, snacks and desserts.
Salads are a great go-to dish in the heat. Bright, fresh and fruity flavors at lunch can rejuvenate you mid-day. Salads are a delicious option for a light dinner, as well. You can eat your fill without feeling weighed down. Gluten-free whole grains—quinoa, teff, millet and wild rice—star in these summer salads. These fiber-filled grains help stabilize blood sugar levels and keep you satisfied until your next meal. Yes, you can feel full from a well-balanced salad.
Just like you, we’re always on a quest for delicious gluten-free bread. Good news! Load up the breadbox. Canyon Bakehouse introduces soft, airy, whole-grain breads. Their 7-grain loaf contains sorghum, teff, millet, quinoa, amaranth, buckwheat and brown rice flour. Each slice is substantial yet soft, with a hint of sweetness. Canyon Bakehouse also offers deli rye-style bread, rosemary & thyme focaccia, hamburger buns and hot dog buns. All are free of gluten, dairy, nuts and soy.
NextFood’s GoodBelly is a beverage source of Lactobacillus plantarum 299v, a probiotic strain that research trials suggest aids the gut and promotes robust digestive health. Always dairy-free, soy-free, vegan, natural and organic, now four new GoodBelly flavors are certified gluten-free—Carrot Ginger, Coconut Water, Tropical Orange and Pink Grapefruit. (Other flavors contain barley malt.) Here’s an easy, delicious way to guzzle down health-enhancing probiotics.
Simple Mills offers a trio of gluten-free muffin mixes that are super-nutritious, fluffy, moist—and delightful. Spicy pumpkin, mellow banana and divine chocolate muffins are a great way to start the day or enjoy as a snack whenever hunger hits. These grain-free, gluten-free, soy-free, dairy-free and non-GMO baked goods contain a short list of simple, nutrient-rich, anti-inflammatory ingredients. (Instructions are provided for replacing eggs for those with egg allergy.)
Eva LaRue’s eight-year run playing crime scene investigator Natalia Boa Vista on CSI: Miami recently ended when the TV show was cancelled. Now the former All My Children soap star is spending more time with her daughter, Kaya, and her husband of three years, Joe Cappuccio. Living Without spoke with the actress several years ago about her soy sensitivity, discovered after her daughter, then 7 years old, developed severe skin rashes from eating soy. Here, LaRue brings us up to date on her special dietary needs.
Every summer, my family vacations on Oak Island, North Carolina, where we soak up the sun and surf and make happy memories. My 10-year-old son has multiple allergies to peanuts, tree nuts, wheat, milk, egg, soy, sesame and mustard, along with asthma. So before we ever hop in the car, I pull out my "road map," a regimen I use for traveling with food allergies. I want our trip to be about having fun, not about our son getting an anaphylactic reaction or feeling deprived.
Like many other cookbooks, The Healthy Gluten-Free Life (Victory Belt Publishing) by Tammy Credicott has fabulous photos for every recipe that illustrate while they inspire. But it’s the spirit of this book that makes it special.
Don't Kill the Birthday Girl, Tales from an Allergic Life (Crown Publishers) by Sandra Beasley is more than a good read. It’s an insider’s look into living with life-threatening food allergies.
Nine-year-old Marysa Gavankar and her parents were enjoying a meal together at a local restaurant where the food-allergic little girl had dined safely many times before. Marysa ate the usual fresh-cooked French fries and a plain hamburger patty, supplemented with a bun from home. In between bites, she sipped a raspberry-flavored soda, a new drink for her. When they finished eating, Marysa said her tummy hurt.