essential ingredient: the scoop on stevia
If you’ve been here for more than a few posts, you’ll notice that the majority of my recipes are free from any form of added sugars. Instead, I love using whole fruits (mostly dates) and stevia to do the heavy lifting of adding the required sweetness because they don’t give you the spike and crash and are more immune system-friendly. Stevia has continued to gain traction in the food marketplace, but with it, packaging that I believe is deceptive and misleading. You might think you’re getting stevia, when you’re actually getting stevia + other sweeteners and fillers. That’s why I decided to go live over on the wildberry press Facebook…
tutorial: soaking gluten-free grains
May is Celiac Awarness Month and today I’m sharing a video on one my favorite gluten-free breakfasts for on-the-road or when I’m following the anti-candida diet. As an encouragement to anyone who is making a significant change in their diet, this mix took me several weeks to enjoy the first time I did the anti-candida diet. Sometimes it takes our taste buds a little while to catch up with what we know is right for our bodies, so give it some time to adjust to new flavors or textures before you decide a certain food is just not for you. What are you favorite gluten-free breakfast options to take on…
