Gluten free menu

meal for a comfy tummy

It can be difficult to keep up ideas if you are on special food. You need to be armed from the onset with a variety of meals to last you at least ten days. Then you can mix and match your meals or use substitutes to make variations. To do this you first need to know what ingredients you are going to use. The video below explains this for a gluten free program.

The Gluten Free or Bust Ebook will help you work out if you need to live a gluten free lifestyle or possibly just have a gluten free week or two sometimes to help with gluten intolerance. It’s no charge and along with it you will get some health tips, including gluten tips.

Some complain that it isn’t worth trying a gluten free menu for a week, let alone several weeks. The reason given is because it’s too hard to find a menu and a shopping list. I am intending to help with this problem. I need some time to work on the research but here is a starter meal. You get help when you get the ebook.

gluten free menu

I found this meal for a gluten free menu that Reader’s Digest provided and thought I’d make it available in case you haven’t found it. You can try it and then use some variations next time.

Gluten free menu

selections can be as tasty as this one.

Veggie Wedges with spice and Tasty Mustard Dip

2 parsnips, 2 large carrots, half kilo peeled sweet potato, juice of 1 lime, 2 tablspns canola oil,
2 tablspns coriander seeds crushed lightly, ½ teaspn ground cinnamon, pepper,
Mustard Dip: 2 teaspn wholegrain mustard, 1 teaspn castor sugar, grated rind of lime, 200 gram natural yogurt (prefer low-fat), 3 tablspn chopped fresh dill, use extra for garnish
Heat oven to 220 degree cen.
Chop veggies in wedges, put in water in saucepan and simmer for 2 minutes.
Mix lime juice, oil, coriander, cinnamon and pepper. Coat veggie pieces in it, place in roasting pan and coat with remaining mix. Cook 40 minutes in oven, turning a few times, until browned a little. Drain and they are ready to dip. It’s tasty hot or cold.
Dip: Mix together the dip ingredients and place in small bowl or container.

Variation: Adjust your ingredients for the amount of veggies you use. Vary the veggies with turnip (or swede), zucchini, onion and pumpkin.
Serve with your choice of meat or other gluten free protein.

Another vegetable variation is to par boil a little and coat with corn flour, roll in beaten egg, top in a greased dish with cheese, pour over a sprinkle of milk and bake.

Every time you choose a product to use check that there is no gluten ingredient if you are intolerant. If you are cutting down on gluten it isn’t so important. Just don’t keep cheating or your health check with a gluten free menu won’t work.

http://youtu.be/12XmGHOUr8U
Did you get that healthy breakfast tip?

Breakfast Idea

paw paw – vitamins A and C and helps digest protein,
excellent anti-oxidant

strawberry – B vitamins, A and high in C and other

sheep yoghurt – tasty alternative to dairy yoghurt

organic soy milk – add your protein without genetic engineering

oat flakes – because it’s not wheat or you can use other oat or corn cereals

slice of buckwheat bread toasted with tofu spread and bean sprouts.

This is to give you an idea so add and swap foods as you please.

Go here for the Gluten Free Bible
http://healthbynatural.com/gluten-free-bible/

This will help you get easy recipes for good health and mix your diet.
Here is the recipe in case you missed it:
Crescent Mushroom Turnovers
1/4 pound fresh mushrooms, coarsely chopped
2 tablespoons minced fresh parsley
2 tablespoons minced onion
3 tablespoons butter, divided
1 (8 ounce) can refrigerated crescent roll dough
2 1/2 tablespoons grated Parmesan cheese
2 tablespoons sesame seeds
Preheat oven to 375F. In a medium saucepan over medium heat, slowly cook and
stir the mushrooms, parsley and onion in 2 tablespoons butter until tender.
Drain and set aside. Separate the dough into 4 rectangles. Cut rectangles in half, forming 8 squares, and arrange on a large baking sheet.
Place 1 tablespoon mushroom mixture on each square. Top each square with 1 teaspoon Parmesan cheese.
Fold the squares into triangles. In a small saucepan, melt remaining butter. Brush triangles with butter and sprinkle with sesame seeds.
Bake in the preheated oven 10 to 15 minutes, until golden brown.
Serve warm.

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From the day you are born you are actually ageing and when most people reach sixty they start to think about ageing gracefully. It isn’t a big deal and is something we can’t avoid. It makes no difference if you have had a facelift or if your hair is laced with silver under the hair colour. Of course hairdressers aren’t keen on people going a natural grey. You only have to observe the price of having a hair colour done by a hairdresser to work this out. They want to cover the silver sparkles in your hair.

If your hair starts to have silver threads it’s almost inevitable you will end up with silver hair one day before too long. Most people run for the hair colour to camouflage it and make their hair something it’s not. Colour often will only last a couple of weeks on grey hair and it could make the grey a different colour to the rest.

A majority of hair colours have strong chemicals in them which are unhealthy for the body. It’s hard to find natural hair colour that gives you a reasonable choice or that doesn’t make the hair brittle and unhealthy. Even natural home remedies are usually drying items such as lemon and cold tea.

There’s nothing wrong with making your whole head sparkle and ageing gracefully. It’s popular to put silver tinsel and glitter in the hair to make it sparkle. Also many ladies like to put silver streaks in the hair because it’s trendy. Some even colour their hair silver at a young age and then colour it a natural colour when it’s ready to turn grey. So it makes sense to put silver sparkles in your hair naturally. You could just let it grow naturally.
As far as colour goes there really isn’t a great difference between blonde and grey. It’s just something that has been put into our mind by society. If you like natural remedies then it should be more appealing not to use the chemicals and be the colour you are meant to be. Most people suit the colour of grey they turn. If someone goes a steel colour it’s likely they wouldn’t suit a light silver head. Just like we can’t change the size of our body structure the same can be said about our natural hair colour. So the best advice is to ‘go with the flow’ and enjoy it.

Ageing Gracefully

As you are ageing gracefully you may need to adjust the type of hair conditioning and shampoo you use. The skin and scalp usually are drier. If you persevere and get it right it’s worth the trouble so you can have natural silver sparkles in your hair.
To have natural healthy hair is remedied by the same as a healthy body. Have healthy recipes and control the weight.