No-Fail GF Pie Crusts

I love "No-Fail" recipes.  Knowing me-I will probably mess it up anyway.  Thanks so much for sharing this recipe with me!!!  The Gluten Free Club has awesome recipes. Traditional Pie Crust Basic no-fail pie crust. Ingredients: 1 cup + 2 Tbsp brown rice flour mix* 2 Tbsp sweet rice flour 1 Tbsp sugar 1/2 tsp xanthan gum 1/4 tsp salt 6 Tbsp cold unsalted butter, cut into cubes 1 large egg 2 tsp lemon juice Directions: Using a food processor, combine the flours, sugar, xanthan gum and salt. Then add the butter and mix (start by 'pulsing') until the mixture is crumbly and resembles a coarse meal. Then add the egg and lemon juice, mixing until dough holds together. Shape the dough into a ball using your hands and place between two pieces of plastic wrap (flatten). Then roll the dough out to 1/4" thickness, remove one side of plastic wrap and invert into a 9-inch pie pan. Remove second sheet of plastic paper, trim excess edges with knife, then crimp the edges. Fill with desired filling, or bake to make a prepared pie crust (ie. for lemon meringue pies). *Brown Rice Flour Mix: 2 cups. brown rice flour 2/3 cup potato starch 1/3 cup tapioca flour

Contributed by Angie Halten

Peanut Butter Cups

This recipe was sent to me by a friend she found on the Gluten Free Club Web Site.  Thanks so much! Peanut Butter Cups This will definitely satisfy your sweet tooth! Ingredients: 1/2 cup butter or margarine 3/4 cup crunchy peanut butter 3/4 cup GF graham crumbs 1/4 cup sugar 2 cup chocolate chips 1/2 cup almond milk Directions: In a saucepan melt butter, then add peanut butter. Once combined, add graham crumbs and sugar and mix until sugar is dissolved, remove from heat. Line a cupcake tin with wrappers and spoon 2 tablespoons of mixture into each wrapper, then refrigerate until firm (about 30 minutes). In another saucepan, melt chocolate chips and milk together over low heat. Then spoon 2 tablespoons over hardened peanut base, and refrigerate again until set. Keep in fridge until ready to eat. **GFC Kitchen Tip: This chocolate topping is a soft version, if you want a chocolate that sets firm replace the almond milk with butter or margarine.

Contributed by Angie Halten

Have you hit a plateau in your weight loss program?

I’ve hit a plateau (or my weight loss is slower than expected.)


I gained 70 lbs over 10 years and seemed to hit a plateau.  It is so frustrating and after trying everything I could for over 13 years I finally had success with Isagenix.  The following ideas might help:  


Make sure you are continuing to drink enough water each day, and that you are moving your bowels well every single day. 


In addition, make sure that you are eating enough calories and that your meal is healthy and balanced. For some people, it is better that they split their one meal into two smaller meals. Often, adding IsaPro to your shake can help break a plateau. We recommend that you add 1 scoop of IsaPro to 1 1/2 scoops of IsaLean Shake. The additional protein can help boost metabolism, fat burning, and satiety. 


In addition, getting enough fiber in your diet can help lead to better results. If none of this seems to help, you may need to increase your activity level and/or do something to reduce your level of stress.


Need additional information?  Contact brenda.bailey.1@hotmail.com

Three Ways Toxins Are Invading Your Body

Your body is attacked by toxins daily. They’re in the food that we eat, the air that we breathe and the water that we drink. Reduce the harmful effects of these pollutants with one powerful, all-natural elixir that offers three easy ways to cleanse the body of these impurities.


Plus, find out how this special drink helps with stress, too

Gluten Free Club & Other Links

The following information comes from a "Gluten Free" acquaintance I met in Pocatello Idaho this week.  It was quite a coincident as we both went to Wendy's, ordered the same "Gluten Free Chicken Salad"! Had to send it back as they gave us breaded chicken instead of grilled chicken and we share the same name.  Thanks so much Brenda for emailing me with this valuable information and links to other sites.  It was fun to meet you!

Gluten Free Club

http://www.glutenfreeclub.com/Article.aspx?nid=1578&utm_nooverride=1

http://www.glutenfreeclub.com/g/PotatoPie recipe club..

Triumph Dining Gluten-Free Publishing <rosscohen@triumphdining.com>

Mark Hyman, MD <drhyman@drhyman.com> great articles on gluten and other health

http://organicvillefoods.com/

Datis Kharrazian, DHSc, DC, MS <info@thyroidbook.com> this is the book that started it for me...and my doc in IF uses...

Dr. Wirick in IF... www.idahochiropractic/neurology.com

momsplace@momsplaceglutenfree.com email for www.Momsplaceglutenfree.com they are in IF...

http://www.aarp.org/health/healthy-living/info-01-2012/truth-about-gluten-free-diet.html

Well, these are some of my favorites...also Dr. Mercola you can sign up for a free email and he has tons of info..

Let me know what you think...have been looking at your site also...good job...

Great meeting you....we gluten-free need to stick together...

Comments: email brenda.bailey.1@hotmail.com

Goodbye Pyramid, Hello Plate

June 2, 2011

USDA's new food icon emphasizes fruits, vegetables, grains, proteins and dairy groups. Today, in an effort to help consumers make healthier food choices, the United States Department of Agriculture unveiled its new, non-pyramid food icon, MyPlate. The plate icon emphasizes the key messages from the 2010 Dietary Guidelines for Americans, launched earlier this year.
The new icon will replace the MyPyramid icon, a move that is sure to be welcome news for nutritionists across the country. The prior icon, released in 2005, was largely criticized for not presenting any useful advice in and of itself about food intake, but only requiring people to go online to a website for personalized food recommendations.
“USDA finally got the message,” said Director of Isagenix Research and Science Susie Rockway, Ph.D. “No one understands what the food pyramid was trying to convey. Now our government officials have simplified the message.”
More about the new food icon can be found at ChooseMyPlate.gov.
The new Guidelines are mainly focused on improving consumer eating habits to reduce the prevalence of obesity in the country. (See Dr. Rockway’s full summary here.) In short, they deliver the same message that Isagenix has emphasized for the last eight years—that is, to manage weight by eating less energy-dense foods and replacing them with more nutrient-dense foods.
The Guidelines messages include balancing calories, avoiding oversized portions, making half of plates fruits and vegetables, switching to fat-free or low-fat dairy products, choosing foods lower in sodium, and drinking  water instead of sugary drinks.
Once again, we encourage you to look to Isagenix as a way to help you meet the new Guidelines or even exceed them.
For example, we know nutrients that are low in our diets include calcium, vitamin D, B12, and potassium—all insufficiencies that can potentially be worsened by dieting. Also, we know that fast foods typically account for a major amount of sodium in a person’s diet; and sugary drinks often account for much of the extra calories. And, we know that Americans are getting only about half of the recommended amounts of dietary fiber they should be receiving.

By consuming products such as IsaLean Shakes or Bars, Ageless Essentials Daily Pack, SlimCakes, FiberSnacks!, IsaFruits and Greens!, Isagenix can help you stay on the right track and gain more out of life with optimal health.

For more information contact Brenda Bailey @ brenda.bailey.1@hotmail.com

Healthy Habits for Life!

Carob Puff Corn

This recipe for Carob Puff Corn was sent to me by Pat Corle of the Celiac Support Group of Magic Valley.  The Support Group meets in Twin Falls once a month.  If you are interested in attending email Pat at:  celiacmv@cableone.net or contact her by phone at 208-731-9079.  They have a lot of interesting guests who speak and give demonstrations about "Gluten Free".

Carob Puff Corn

4 Tbsp. co-conut Oil Melted

4 Cups Carob Chips

4 Tbsp. Honey

Melt the chips in the co-conut Oil, on low heat and stir constantly add Honey,

Pour Mixture over the Puffed Corn or Rice. You can add dried Almonds to the

Puffed Corn spread out on a Cookie Sheet, then refrigerate till hard remove in

chunks, put into a container. It will stay hard without refrigeration.

p.s. Carob chips are a substitute for choc chips, available at health food stores--

Pat Corle

Celiac Support Group Magic Valley

208-731-9079