tag:blogger.com,1999:blog-55796236478969477282024-02-20T03:40:48.689-08:00The Milk Free Blog... Moove over MilkAlisahttp://www.blogger.com/profile/01227274814082080028noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-5579623647896947728.post-89850612178275970582008-12-04T12:56:00.000-08:002008-12-04T13:01:20.752-08:00See My Other Blogs / Sites for Regular PostsI pop in here from time to time, but for regular milk-free / dairy-free posts (and to email or leave comments!) visit me at:<br /><br /><a href="http://www.onefrugalfoodie.com/">One Frugal Foodie</a> (I switched to wordpress, so this is my new personal "milk-free" blog)<br /><br /><a href="http://www.godairyfree.org/">Go Dairy Free</a> (informational website with news, blog posts, etc.)Alisahttp://www.blogger.com/profile/01227274814082080028noreply@blogger.com2tag:blogger.com,1999:blog-5579623647896947728.post-65618951266230055032008-11-16T08:59:00.000-08:002008-12-04T12:56:33.706-08:00Go Dairy Free the Guide & Cookbook Has Arrived!I have been working on it for over a year now, but <em><a href="http://www.amazon.com/gp/product/0979128609?ie=UTF8&tag=godairyfree-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0979128609">Dairy Free Made Easy</a></em> has at last been expanded and morphed into my new guide and cookbook, <a href="http://www.godairyfree.org/Go-Dairy-Free-Guidebook.html"><em>Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living</em></a>.<br /><br /><a href="http://www.godairyfree.org/images/stories/gdfcover150.jpg"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 126px; CURSOR: hand; HEIGHT: 152px" alt="" src="http://www.godairyfree.org/images/stories/gdfcover150.jpg" border="0" /></a>We are currently shipping <a href="http://www.godairyfree.org/Go-Dairy-Free-Guidebook.html"><em>Go Dairy Free</em></a> out direct to dairy-free dieters worldwide, and I have an <a href="http://www.godairyfree.org/PDF-Downloads-Go-Dairy-Free-eBooks-and-Product-Lists.html">eBook</a> available for those who prefer a paperless guide (<a href="http://www.amazon.com/gp/product/B001I90VAG?ie=UTF8&tag=godairyfre" link_code="as3&camp=211189&creative=373489&creativeASIN=">Amazon Kindle</a> is also available for you kindle subscribers). The book is also available from <a href="http://www.amazon.com/gp/product/0979128625?ie=UTF8&tag=godairyfree-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0979128625">Amazon</a> and <a href="http://search.barnesandnoble.com/booksearch/isbninquiry.asp?ean=0979128625">Barnes & Noble</a>, and you can make a purchase, it will just take a week longer to arrive to you. The initial copies have not yet arrived in their inventories, but they should be there soon.<br /><br />To give you a brief synopsis, the first half of this 288 page book is what I call a “living guide.” It includes the most ginormous dairy substitutes section ever published (5 chapters!); a complete explanation of dairy vs dairy-free, including any health factors that should be considered and a full definition of what dairy is that delves into the different types of milk; information for milk allergies (plus an entire chapter that addresses infant/child milk allergies in particular), lactose intolerance, the vegan diet, and various other health concerns; a complete calcium guide and more!<br /><br />The second half is all cookbook and resources. The “living guide” includes roughly 50 dairy substitutes recipes, while the cookbook half houses another 175 recipes, food products I personally recommend, and a thorough resources section to expand your dairy-free enjoyment.<br /><br />You can view the table of contents and recipe index from the <a href="http://www.godairyfree.org/Go-Dairy-Free-Guidebook.html"><em>Go Dairy Free Guide</em> Information Page</a>.Alisahttp://www.blogger.com/profile/01227274814082080028noreply@blogger.com3tag:blogger.com,1999:blog-5579623647896947728.post-69575672556189493512007-12-03T08:35:00.000-08:002008-11-14T08:43:28.188-08:00I Am Still Posting, Check My New Blogs Out:Just another quick update. I am making regular milk-free posts over at my new <strong><a href="http://www.godairyfree.org/Alisa-s-Blog/Alisa-s-Milk-Free-Blog/">Milk-Free Blog</a>.</strong><br /><br />Since that one can't be commented on, I want to also invite you to my new Wordpress blog, <strong><a href="http://www.onefrugalfoodie.com/">One Frugal Foodie</a>.</strong><br /><br />Both the website and blog are completely dairy-free, and are updated several times per week, always new content!<br /><br /><a href="http://www.godairyfree.org/">Go Dairy Free</a> is a super informational site. If you are on or thinking of a dairy-free, gluten-free, vegan, or food allergy free diet, you must visit to view the results of my long hours of research and recipe gathering.<br /><br />Also, we have a <strong>new cookbook</strong> out with our grassroots publishing company, and dare I say it is gorgeous! It is a full color vegan dessert cookbook (no eggs and no dairy), with a picture accompanying every single recipe (yes, I said every recipe!), each taken by the author herself. Speaking of, the author is an amazing young success story, a friend and wonderful person to work with. You can read more about My Sweet Vegan here - <a href="http://www.mysweetvegan.com/">http://www.mysweetvegan.com/</a>. It can also be purchased <a href="http://www.amazon.com/gp/product/0979128617?ie=UTF8&tag=godairyfree-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0979128617">here on Amazon</a>.Alisahttp://www.blogger.com/profile/01227274814082080028noreply@blogger.com3tag:blogger.com,1999:blog-5579623647896947728.post-36282449270592277992007-07-22T08:36:00.000-07:002007-07-22T08:39:55.077-07:00This Blog Has Moved!Sorry to leave you hanging! The Milk-Free Blog is Still around and being posted too, but it was a bit too much work for me to maintain <a href="http://www.godairyfree.org/">www.godairyfree.org</a> and a google blog, so the blog has been moved to the main site - <a href="http://www.godairyfree.org/Alisa-s-Blog/Alisa-s-Milk-Free-Blog/">http://www.godairyfree.org/Alisa-s-Blog/Alisa-s-Milk-Free-Blog/</a> - I am still adding a few posts a week over there... so come by and visit!Alisahttp://www.blogger.com/profile/01227274814082080028noreply@blogger.com1tag:blogger.com,1999:blog-5579623647896947728.post-4394948844492491752007-03-21T19:30:00.000-07:002007-03-21T19:37:51.703-07:00Gluten-Free Baking Madness<div><div><div>The past couple of weeks have been a gluten-free and baking whirlwind. I trialed three bread mixes, one from Sylvan Border Farm and two Breads from Anna, each quite successful. I was in pure shock at the <a href="http://www.godairyfree.org/index.php?option=com_content&task=view&id=1007&Itemid=73">Breads from Anna Gluten Free Bread</a> with Yeast. It was no easy feat (you should have seen my kitchen!) but the bread was amazing. It was just like the store bought whole wheat bread I loved as a kid. There was no way anyone could guess it was dairy and gluten free, seriously. </div><br /><div>I also received a shipment in from Gluten-Free Essentials, and we have quickly put the two cookie mixes to good use. On our behalf, how could anyone resist <a href="http://www.godairyfree.org/index.php?option=com_content&task=view&id=986&Itemid=73">Chocolate Chip</a> and <a href="http://www.godairyfree.org/index.php?option=com_content&task=view&id=1017&Itemid=73">Cocoa Mudslide Cookies</a>? Delicious. </div><br /><div>All of this baking has given me some practice on the new digital camera we just picked up. I am a complete photo rookie, as you may be able to tell from my pics. But, I have been checking out some pictures online to see what works best in photographing food. Today I snapped some shots of the Cocoa Mudslide cookies. I was pretty proud of myself on these (you should see my earlier ones, ugh!):</div><br /><a href="http://www.godairyfree.org/images/stories/cocoamudslide.jpg"><img style="WIDTH: 320px; CURSOR: hand" alt="" src="http://www.godairyfree.org/images/stories/cocoamudslide.jpg" border="0" /></a><br /><br /><div></div><a href="http://www.godairyfree.org/images/stories/cocoamudslide.jpg"></a><a href="http://www.godairyfree.org/images/stories/cocoamudslide2.jpg"><img style="WIDTH: 320px; CURSOR: hand" alt="" src="http://www.godairyfree.org/images/stories/cocoamudslide2.jpg" border="0" /></a><br /><br /><br /><div>While I was in a baking mood, I put together an article based on some information from the dairy alternatives section in my book. I needed to write something for Just Baking, so “<a href="http://justbaking.net/2007/03/21/baking-without-butter/" target="_blank">Baking without Butter</a>” seemed like a good theme for the week. If there are any other suggestions, I would love to hear them...for both baking without butter and good baking topics to write on!<br />We do have many more fabulous GF baking mixes to trial, but my oven will get some rest. A shipment of Nana’s cookies also just arrived this week (they look soooo good!), and we may have one or two more types of pre-made cookies on the way. I impatiently await the UPS man. Hmmm, I am not so sure this counts as nutritious, but gluten-free/dairy-free sounds health-conscious. </div></div></div>Alisahttp://www.blogger.com/profile/01227274814082080028noreply@blogger.com4tag:blogger.com,1999:blog-5579623647896947728.post-28844198393214755702007-03-02T17:40:00.000-08:002007-03-21T22:30:28.229-07:00Food Allergy Moms Make the Best Cookbook AuthorsSo, the story following is my first writing for the "Paper Palate" on the <a href="http://www.wellfed.net/" target="_blank" mce_href="http://www.wellfed.net/">Well Fed Network</a>. I began writing for the network just over a week ago, and seem to be writing non-stop. Believe it or not, the Pumpkin Muffin picture below is my very first digital camera upload-to- the-internet picture. (Click on read more to read the full story and see my first photo attempts) I know, a bit in the dark ages...but, this means more photos are to come. So please bear with me if they are a rookie-quality at first. Enjoy the article and the muffins!...<br /><br />Why do I love recipes from food allergy moms? Simply put, they are easy and reliable. One would think that a cookbook for food allergies might contain expensive, hard to find ingredients and elaborate directions. But realistically, do you think that a mom (doesn’t this word alone imply insanely busy) who has to cook every single meal for her child would have the time to prepare complicated recipes or the grocery budget to shop everyday at Whole Foods? Hardly. Not to mention, three meals a day for close to 365 days a year, makes for an incredible amount of practice and a hefty set of safe, go-to recipes.<br /><br />As a writer for Go Dairy Free, I have gained quite a following of food allergy moms seeking and sharing milk-free information. In fact, two “moms gone cookbook author” were kind enough to send me copies of their books for review. Before I knew it, these two cookbooks had turned into my essential resources for last minute ‘what should I make for dinner?’ nights.<br /><br /><a href="http://www.amazon.com/gp/product/0970278500?ie=UTF8&tag=godairyfree-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0970278500"><img style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand" alt="" src="http://ec1.images-amazon.com/images/P/0970278500.01._AA240_SCLZZZZZZZ_.jpg" border="0" /></a>My first successes came from Linda Coss’s “<a href="http://www.amazon.com/gp/product/0970278500?ie=UTF8&tag=godairyfree-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0970278500" target="_blank" mce_href="http://www.amazon.com/gp/product/0970278500?ie=UTF8&tag=godairyfree-20&linkCode=as2&amp;amp;amp;amp;camp=1789&creative=9325&creativeASIN=0970278500">What’s To Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook</a>.” Almost immediately I fell in love with her cooking style. Most of the recipes have less than ten ingredients, which are all easy to find, if not already in my cupboard. My instant successes with her Simply Sensational Chicken Sauté and Pineapple Upside-Down Biscuits kept me motivated in the kitchen. I moved onto the Frosted Maple Drop Cookies (a maple bar in a cookie, I was in heaven!) and my now favorite “raw” recipe, Sunflower Pesto. I have heard that her Gimme S’more Cookie Bars are to die for…they are next.<br /><br /><br /><br />After this positive experience, I was eager to dive into the recipes of “<a href="http://www.amazon.com/gp/product/1430304480?ie=UTF8&tag=godairyfree-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1430304480" target="_blank" mce_href="http://www.lulu.com/content/547142">Sophie-Safe Cooking</a>” by Emily Hendrix. Emily goes one step further. Her collection is free of milk, eggs, wheat (not oats), soy, peanuts, tree nuts, fish, and shellfish. I am guessing that Emily’s pantry is sparse, with large bags of a handful of ingredients, but what is in it gets some seriously creative mileage. I have have had the most fun with the baked goods and the salad dressings from this book. In fact, the Pumpkin Muffin recipe below is now on my weekly baking schedule.<br /><br />Having already made this recipe numerous times, I recommend making just 12 muffins for preteens to adults (many of Emily's recipes are serving-sized for little ones), and adding ½ cup or more of raisins to get the most of the pumpkin and spice flavor. In the batch pictured below, I also experimented (successfully!) with evaporated cane juice in place of the white sugar (1:1). In addition to food allergy-friendly, these muffins also suit a vegan diet.<br /><br /><br /><strong></strong><strong>Pumpkin Muffins</strong> (from <a href="http://www.amazon.com/gp/product/1430304480?ie=UTF8&tag=godairyfree-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1430304480" target="_blank" mce_href="http://www.lulu.com/content/547142">Sophie-Safe Cooking</a>)<br /><ul><li>2 2/3 cups oat flour </li><li>1 cup white sugar </li><li>1 Tbsp baking powder </li><li>1 tsp cinnamon </li><li>1/4 tsp salt </li><li>1/4 tsp baking soda </li><li>1/4 tsp nutmeg </li><li>1/4 tsp cloves </li><li>1 1/2 cups pumpkin, canned </li><li>1/2 cup rice milk </li><li>1 Tbsp apple cider vinegar </li><li>3 Tbsp vegetable oil</li></ul><p>Mix all of the dry ingredients on low speed with a mixer. Add pumpkin, rice milk, vinegar, and oil. Mix well. Spoon into lined muffin cups. [a lightly greased muffin tin also works, I use a silicone one and they pop right out] </p><p>Bake at 350ºF for 20 minutes. Makes about 18 muffins. [see note above on sizing]</p><a href="http://www.godairyfree.org/images/stories/2007_0301muffins0005.jpg"></a>Alisahttp://www.blogger.com/profile/01227274814082080028noreply@blogger.com1tag:blogger.com,1999:blog-5579623647896947728.post-83678751042463577022007-03-01T22:17:00.000-08:002007-03-21T22:18:38.765-07:00My Chinese Version of Hamburger HelperLast night I got the craving for one of my favorite quick and easy Chinese dishes, Ma Po Tofu. I may be way off base from typical taste buds, but the tofu in this meal seems to have a cheesy quality about it in both taste and texture. My husband, who is in no way shape or form a tofu fan, really likes it. Though I have yet to trial it with little ones, it does seem like a dish I would have loved as a kid.<br /><br />As a shortcut, I purchased Soga's pre-cubed extra-firm tofu. It turned out to have less tofu in the package, but the convenience was nice. Since I didn't have a zucchini on hand, I used some thickly sliced mushrooms. They worked equally well, but the zucchini does add nice color to the dish.<br /><br />I apologize for the lack of a picture. We are still on the hunt for a digital camera that my husband feels is the best quality and value (so far the ones he has picked are perpetually out of stock). Deperate to start clicking, my grandma has offered to lend me hers. So hopefully I will have some photos up soon!<br /><br /><strong>Ma Po Tofu</strong><br /><br />Serves 4<br /><ul><li>1 piece ginger (3/4 in section) or 1/4 teaspoon ground ginger </li><li>2 green onions </li><li>4 garlic cloves (or equivalent crushed garlic) </li><li>12 oz extra-firm tofu </li><li>1 teaspoon extra light olive oil </li><li>1/2 pound ground beef, pork, or turkey </li><li>1 zucchini </li><li>1 cup bean sprouts </li><li>2-3 tablespoons black bean sauce </li><li>1 cup of chicken or vegetable broth </li><li>1-2 small chile peppers diced or 1/2 teaspoon crushed red pepper flakes (optional) </li><li>Sesame Oil (optional) </li><li>Chili Oil (optional) </li><li>Hot Rice</li></ul><p>Directions:</p><p>Peel ginger and mince. Remove root end and any wilted parts from the green onions, rinse the rest and cut into rings. Peel garlic and mince. Cut Tofu into 1/2 inch cubes. Heat oil in a wok or pan, add ginger and garlic and saute for 1 min. Add ground meat and stir fry until lightly browned and crumbly.</p><p>Spoon bean sauce in and stir, pour chicken broth in and heat. Add Tofu and zucchini to the mix and heat for about 5 minutes. Add green onions and bean sprouts, heat for 2 min.</p><p>Serve over hot brown or white rice</p><p>Serve with sesame oil and hot chili oil alongside for drizzling as condiments.</p><p>Note: I cheated a touch, the black bean sauce did have wheat in it from the soy sauce. So this dish isn't 100% gluten-free. I hope to find a wheat-free version soon, or else I will be hunting Asian markets for fermented black beans. </p>Alisahttp://www.blogger.com/profile/01227274814082080028noreply@blogger.com1tag:blogger.com,1999:blog-5579623647896947728.post-88359403185393006592007-02-28T18:06:00.001-08:002007-03-21T22:06:41.681-07:00Scientists Find New Ways to Hide Milk in FoodsResearchers out of Israel have engineered a way to deliver nutrients using casein (milk protein) as carriers in foods that would not normally contain those nutrients. In particular, they are discussing injecting the casein-nutrient mix into low fat and non-fat foods to enrich them with vitamins and minerals typically found only in fat containing food.<br /><br />It is amazing to me how far the low fat craze will go. Appealing to consumer demand, food corporations and laboratory scientists continue to push the limits of “food engineering.” Yes, this is a real term, spanning genetically modified foods, additives, and a host of other unnatural food experiments performed in a lab by people with protective gear on. For some reason, there seems to be a desire to continuously challenge the notion that fruits, vegetables, nuts, grains, oils, etc., in their purest form are the healthiest option for our diets. <br /><br />From a dairy-free perspective, it is possible that these “casein micelles” as they call them will slip into our food supply unannounced, because they are nano-sized particles. Tiny or not, this does not mean that they will not cause a problem for the milk allergic or sensitive.<br /><br />Luckily, the technology is still estimated to be five years away from supermarket shelves. Perhaps real food will enjoy a resurgence in the mean time.Alisahttp://www.blogger.com/profile/01227274814082080028noreply@blogger.com0tag:blogger.com,1999:blog-5579623647896947728.post-20490799368813934582007-02-28T18:06:00.000-08:002007-03-21T22:06:41.187-07:00Scientists Find New Ways to Hide Milk in FoodsResearchers out of Israel have engineered a way to deliver nutrients using casein (milk protein) as carriers in foods that would not normally contain those nutrients. In particular, they are discussing injecting the casein-nutrient mix into low fat and non-fat foods to enrich them with vitamins and minerals typically found only in fat containing food.<br /><br />It is amazing to me how far the low fat craze will go. Appealing to consumer demand, food corporations and laboratory scientists continue to push the limits of “food engineering.” Yes, this is a real term, spanning genetically modified foods, additives, and a host of other unnatural food experiments performed in a lab by people with protective gear on. For some reason, there seems to be a desire to continuously challenge the notion that fruits, vegetables, nuts, grains, oils, etc., in their purest form are the healthiest option for our diets. <br /><br />From a dairy-free perspective, it is possible that these “casein micelles” as they call them will slip into our food supply unannounced, because they are nano-sized particles. Tiny or not, this does not mean that they will not cause a problem for the milk allergic or sensitive.<br /><br />Luckily, the technology is still estimated to be five years away from supermarket shelves. Perhaps real food will enjoy a resurgence in the mean time.Alisahttp://www.blogger.com/profile/01227274814082080028noreply@blogger.com0tag:blogger.com,1999:blog-5579623647896947728.post-6370432995381995592007-02-27T18:37:00.000-08:002007-03-21T22:05:59.095-07:00Foods I discovered while Fearlessly Flying at Trader Joe’sThe winter “<a href="http://www.traderjoes.com/" target="_blank" mce_href="http://www.traderjoes.com/">Fearless Flyer</a>” finally arrived last week at my local Trader Joe’s. After enjoying their product anecdotes, I used the new little shopping checklist within the flyer (nice marketing tactic) to ensure I didn’t miss anything. Today I managed to shake the husband for some relaxing aisle cruising. It is always such madness at Trader Joe’s on the weekend that shopping with anyone else can be a nightmare. Solo, I was able to linger, check out products, and read ingredient labels to my heart’s content! As luck would have it, I did find a few new gems…<br /><br /><strong>What I bought:</strong><br /><br />Creamy Vegetable Medley Bisque (aseptic package) - $2.49 – Dairy-free, gluten-free, soy-free, and vegan (okay, it does contain a touch of honey) this blend of interesting ingredients was too intriguing for me to pass up. It is made with sweet potato, parsnips, onions, plantains, carrots, coconut cream (but it is very low in fat), and other natural ingredients. The only reason I debated it was that the sugars and sodium are a touch high, but hey, you can’t have it all. I will put up a review in product reviews as soon as I give this one a try. Next on the list are the Carrot Ginger and Sweet Potato Creamy Soups.<br /><br />Brown Rice Tortillas - $1.99 – There may be others, but this is the first gluten-free tortilla I have ever seen. They are made basically with brown rice and tapioca. We will give them the burrito test this week, and I shall report back.<br /><br />Dark Chocolate Mint Creams - $2.99 – We have already busted into these, and I can’t keep my husband out of them. Upscale relatives to York Peppermint Patties, with more of a creamy, gooey filling. We will repurchase! They are made on shared equipment with milk, wheat, etc., but in terms of ingredients, they are dairy and gluten-free, but do contain egg and soy lecithin.<br /><br />Wild Smoked Salmon - $7.99 – I think they have had this one for a while, but it was a recent discovery of ours. At this price for 8oz it is a steal, and we both find the quality to be quite good. Excellent on bread or bagels (wheat-free for me) topped with either some tofutti or avocado (my husband’s favorite) and if you are feeling adventurous, some capers and red onions.<br /><br /><strong>What I wish I could have bought:</strong><br /><br />Vegetable Masala Burger – This new veggie burger sounds awesome, potatoes, carrots, green beans, plus other vegetables and Indian spices. I love the ones that aren’t simulated meat, and this one seems to fit the bill. But alas, it did have some wheat in it. Following doctor’s orders I am sticking to my wheat-free ventures.<br /><br />Chicken Sausage Raviolis – These weren’t in the Fearless Flyer, but I decided to do some ingredient checking on the raviolis. They are made without dairy and I believe soy (don’t quote me on that), but do contain egg, meat, and wheat. I held off on them due to the wheat thing, but may purchase for my husband next trip. They looked to have a generous filling.<br /><br />Hazelnut & Fig Cookie Thins – Intriguing and dairy-free, but I held off as they have wheat, and the package seemed a bit small for $2.79. They may be worth a trial with tea though.<br /><br />Figments – I was really hoping these would chocolate covered-fig like treats would be dairy-free, but no go.<br /><br />Peanut Butter Granola Bars – I held out, though my husband would have loved these new sugary granola bars. They look great for kids. I didn’t check for other ingredients, but they are dairy-free and possibly vegan.<br /><br />Trader Joe’s style Emergen-C – The girl at the checkout informed me that their new “generic” is actually better than Emergen-C. Some type of energy booster added, I am guessing ginko something or other. It is a bit cheaper per package, so we will be giving this a try when we run out.<br /><br />Mochi – They advertised real mochi in their last fearless flyer, but alas, it has not appeared on my store’s shelf! Does anyone know its whereabouts?<br /><br />Veggie & Flaxseed Tortilla Chips – These sound great, but weren’t in our store as of yet. Each chip has a different flavor and they are spiked with the little omega-3 seeds.<br /><br />Blueberry Crumpets – I forgot to look for these, so I can’t verify the ingredients, but I will on the next trip! My Canadian husband of very English decent loves all things that go with tea.<br /><br />Trader Ming’s Noodle Boxes – These look like a good quick dinner helper for $1.99 a box. Available in Kung Pao, Pad Thai, and possibly another flavor, they are free of dairy ingredients. I think there was fish sauce though. I will have to wait for future wheat “rotations” to trial, but others may enjoy.<br /><br />Of course, I also picked up some of the usual suspects, quinoa, fresh basil, arugala, and baby carrots. But these don't seem to invoke the same excitement as Dark Chocolate Mint Creams<br />Check back, I will add <a href="http://www.godairyfree.org/index.php?option=com_content&task=section&amp;amp;id=8&Itemid=73" mce_href="index.php?option=com_content&task=section&id=8&Itemid=73">product reviews</a> to Go Dairy Free once we give some of these foods a whirl. Always an adventure at Trader Joe’s!Alisahttp://www.blogger.com/profile/01227274814082080028noreply@blogger.com0tag:blogger.com,1999:blog-5579623647896947728.post-5604909773526126532007-02-23T14:24:00.000-08:002007-03-21T22:02:12.217-07:00My First “Healthy Fast Food” Experience<p>So we went to my grandmother’s house yesterday to help with some computer troubles (my whole family is glad I married an engineer), and she took us out for lunch to a new “Feel Good Fast Food” chain, EVOS. This new franchise recently set-up shop in Henderson, NV (Las Vegas) and currently has a few locations in Florida. I am guessing, more locations will begin popping up soon.</p><p><br />We were all intrigued with the menu of free-range burgers and sandwiches (hormone and antibiotic free), air-baked French fries, and the assortment of vegan options. My grandma ordered the turkey and avocado wrap that was on special for the day, my husband ordered the EVOS Freerange Steakburger w/ air-baked fries and a drink, and I picked up a large Mango Guava Fruitshake and a large air-baked fries. </p><p><br />No, I am not on a diet, but alas, with the current wheat-free diet my doctor has recommended, my choices on the EVOS board were a bit limited. The sandwiches and wraps were out (the idea of eating the filling without the wrap or bun just isn’t my thing), and though the Spicy Thai Chicken Salad sounded fabulous, they bread (and of course bake) all of their chicken and fish.<br />The verdict?...</p>Grandma loved her wrap. Oh yes, she also got a small Strawberry Banana Fruitshake, which she polished off, in a snap. Since she is even a bit smaller than me, she opted to take the second half of her wrap home for dinner. For the price, it was actually a very modest sized wrap…enough to fill, but not for too long. But, the smoothie was enough to put her over the top.<br /><br />My husband gave the burger a B rating. It was good, but quite small and nothing special beyond the better quality meat aspect. Since he is trying to keep his sugar intake in check, he liked that they had several unsweetened and freshly brewed iced teas available to choose from rather than just the usual soda pop suspects. Though, he was majorly turned off by the raspberry one, which was shockingly red and overpowered with raspberry. <br /><br />Both my husband and I gave the fries a B as well. They were air-baked potatoes. Not bad, but nothing I would crave. We added a sprinkling of salt and opted for a honey mustard dip. They had several varieties of ketchup to choose from (garlic, spicy, etc.), but they didn’t excite for some reason.<br /><br />My smoothie was very tasty. I could tell it was more juice based than fruit, for this it also receives a B. It filled me up in the very short term, but didn’t leave me feeling fantastic as I would after an all-fruit smoothie. <br /><br />EVOS has several vegan options available, including their signature soy burger, three varieties of Fruitshakes, a Southwest Soy Taco, Veggie Chili, Salad options, and their air-baked fries. Several other choices can be made dairy-free. You can <a href="http://www.evos.com/" target="_blank" mce_href="http://www.evos.com/">check out their menu here</a>.<br /><br />Overall, this wouldn’t be a place we would repeat unless it began popping up on interstate highways. We would certainly choose it over the golden arches, for both health and taste, but my husband and I only go to fast food restaurants when on the road, and don’t really crave “simulated” bad food, which is what this seemed to be. I was disappointed to see that their veggie burger was a burger-like “soy” patty. I much prefer the true “veggie” burgers. The prices aren’t bad, but not great either. <br /><br />However, I do think this is a great option for kids. The kid’s menu was respectable in price, and since most kids crave that fast food experience, starting them with a place like EVOS will be a much healthier option. It also may help them to dislike the greasy franchise competitors.<br />I am wondering if these “healthy” fast food chains will continue in momentum. It is certainly the first of its kind that I have seen here.Alisahttp://www.blogger.com/profile/01227274814082080028noreply@blogger.com0tag:blogger.com,1999:blog-5579623647896947728.post-41798124251935576732007-02-22T20:31:00.000-08:002007-03-21T22:00:15.080-07:00Whole Foods to Purchase Wild OatsWhole Foods has announced that they plan to purchase rival Wild Oats Market. It isn’t a major surprise to see the country’s largest natural food retailer gobble up their number two competitor. Especially as their slowing growth could benefit from the positive momentum that the Wild Oat’s family of stores has been experiencing.<br /><br />In fact, Whole Foods has a huge opportunity to benefit from this merger in many ways. Though many Wild Oats and Whole Foods stores are in common cities and regions, Wild Oats seems to pursue lower rent neighborhoods, which are rarely occupied by the big block Whole Foods stores. Strategically, it may permit them to gain a bigger piece of the pie in neighborhoods where they lack presence. In addition, the buyout should allow Whole Foods to utilize their already existing distribution network to reduce costs across the board. Unfortunately, it is also probable that they will reduce costs if they merge workforces and layoff any duplicate employees. Nonetheless, reduced costs and a bigger market share will increase their staying power against the new natural food aisles popping up in traditional grocers.<br /><br />But, investor relations aside, I can’t help but wonder, how will this merger effect consumers?<br />I have been a Wild Oats customer for several years. Beyond whole foods, they sell many hard to find products for special diets and food allergies. I have had the pleasure of shopping Capers (in British Columbia), Henry’s Markets (in Southern California), and several of the Wild Oats namesake stores. Some people may be taken back by natural food prices at first, yet I have been very pleased with the quality, service, and competitiveness of Wild Oats.<br /><br />Wild Oats has followed an admirable path in their pursuit of growth. When they purchased grocer chains such as Henry’s Market and Capers they made very few changes to the stores, at least from a consumer perspective. The same cheap produce, weekly sales, and friendly staff seemed to be on hand, even after the mergers. It is wonderful to walk out with two grocery bags full of fruits and vegetables for just $10, and to stock up on my favorite milk alternatives when they are on sale for just $1.00 to $1.50 a piece. Will Whole Foods follow Wild Oat’s purchasing strategy, or are my sale shopping days numbered?<br /><br />Unfortunately, I have never had these pleasant experiences with Whole Foods. Their stores are beautiful, the food looks incredible, but their prices could eat up an entire week’s paycheck in a single trip to the store! Okay, I exaggerate (slightly), but even their conventional produce is typically priced at double the market value. To add insult to injury, Whole Food’s idea of a sale is marking five products down to a reasonable (but not good) price for an entire month. The insane (and rather unfriendly) crowds combined with an understaffed crew have also deterred me from shopping at Whole Foods on many occasions.<br /><br />I would hope that the efficientizing of the Whole Foods / Wild Oats Network would result in lower prices for the consumer. Yet, investors’ demands for higher returns may push the company towards profits rather than price cuts. With luck, Whole Foods will at the very least, leave well enough alone, allowing the Wild Oats family of stores to operate as is, while they reduce costs on the back end.Alisahttp://www.blogger.com/profile/01227274814082080028noreply@blogger.com0tag:blogger.com,1999:blog-5579623647896947728.post-12606945690260154092007-02-21T13:49:00.000-08:002007-03-21T21:56:57.405-07:00Chocolate Hits New Health Highs<div><div><div><a href="http://www.cocoavia.com/images/products/pic_chocolate_bars_lg.jpg"><img style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand" alt="" src="http://www.cocoavia.com/images/products/pic_chocolate_bars_lg.jpg" border="0" /></a>It is true, we may soon be emerging from the wishful thinking phase. Though it has yet to hit my doctor's recommended diet list, cocoa is making significant headway into the world of ‘superfoods.’ Recent reports have pegged the flavanols in chocolate as skin protecting, heart-healthy, and now brain boosting.</div><br /><div></div><div>A study publicized this past week demonstrated the ability of flavanol-rich cocoa to increase cerebral blood flow to gray matter. Loosely translated, cocoa may offer potential prevention and treatment options for vascular impairment, including dementia and strokes. Plus, the increase in brain circulation could help with daily fatigue and sleep deprivation. </div><div></div><br /><div>Related studies tout the aspirin like effect of cocoa flavanols. In promotion of heart-health, it appears that high-flavanol foods may improve overall blood flow, reduce blood clotting, and cool inflammation. </div><br /><div></div><div>This good news adds to other beneficial flavanol findings from 2006. For example, German scientists found that daily consumption of high-flavanol cocoa offered protection against several types of sun damage. Although chocolate does not yet pose a threat to sunscreen, the possibility for smoother and healthier skin could brighten the moods of many chocoholics. </div><br /><div></div><div>So what are these flavanols? Flavanols are a type of flavonoid, or plant-based antioxidants active in the fight against free radicals. Though not quite as indulgent as a bar of dark chocolate, green and black tea, various fruits, and some vegetables are also rich in beneficial flavanols. </div><br /><div></div><div>To keep things in perspective, most of the above noted studies were very (very) small, with less than 25 participants. It should also be disclosed that Mars, the world’s largest chocolate company, has had a very big hand in the funding of recent cocoa flavanol studies. However, since it is chocolate, I have no plans to publicly question the validity of their findings at this point. </div><br /><div></div><div>Yet, there is one definite catch. Flavanols add such a bitter taste to chocolate, that they are usually removed in processing. Most of the research noted has focused on unsweetened cocoa or specially formulated high-flavanol chocolate, not the type we typically buy in the grocery store. As chocolate moves from bean to bar, flavanols are lost within each processing step. </div><br /><div></div><div>Luckily, all is not lost. To get the most flavanol power for your money, consider the following indulgent options:</div><ul><li><a href="http://us.st11.yimg.com/us.st.yimg.com/I/yhst-42855290940640_1940_425076"><img style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand" alt="" src="http://us.st11.yimg.com/us.st.yimg.com/I/yhst-42855290940640_1940_425076" border="0" /></a>Reach for regular, unsweetened cocoa rather than the milder Dutch process cocoa.</li><li>Get the good stuff, dark chocolate. The higher the cocoa content, the better your antioxidant odds. 50% may suit beginners, with more of a semi-sweet chocolate flavor. Once your taste buds have adapted, reach for the 70% plus bars.</li><li>Treat yourself to some high quality products. The folks at <a href="http://www.sweetriot.com/" target="_blank" mce_href="http://www.sweetriot.com/">Sweetriot</a> produce fair trade, dark chocolate-coated cacao beans with loads of all-natural cacao ingredients. I have yet to trial their nibs, but a third-party <a href="http://www.godairyfree.org/index.php?option=com_content&task=view&amp;amp;amp;id=784&Itemid=73" target="_blank" mce_href="index.php?option=com_content&task=view&id=784&Itemid=73">review</a> left me hoping that they might send a sample my way. </li><li>Keep an eye on the large manufacturers. Not surprisingly, the scientists at Mars have come out with some high-flavanol chocolates. Their relatively new line of <a href="http://www.cocoavia.com/products/" target="_blank" mce_href="http://www.cocoavia.com/products/">CocoaVia</a>® snacks has been produced using a patented <a href="http://www.cocoapro.com/" target="_blank" mce_href="http://www.cocoapro.com/">Cocoapro</a>® process for preserving flavanols. Be aware that a few of the CocoaVia® products do contain hydrogenated oils, and may have other not-so-healthy ingredients. However, I was elated to see that they have produced a few non-hydrogenated, mainstream dark chocolate CocoaVia® bars, which are also free of unnecessary milk solids. It is rumored that the fabulous Swiss chocolatier, Barry Callebaut, has patented another “healthy” cocoa process, <a href="http://www.acticoa.com/" target="_blank" mce_href="http://www.acticoa.com/">ACTICOA</a>™. </li></ul><div>While I am adding the Sweetriot nibs to my foodie wish list, I will make another batch of my favorite cocoa rich food, chocolate brownies. The following is my go-to recipe for dairy-free indulgence, enjoy!</div><br /><div><strong>Coconut Brownies</strong> </div><div>Ingredients:</div><ul><li>¼ cup extra-light olive oil, vegetable oil, or Earth Balance shortening</li><li>1 cup white sugar</li><li>2 eggs</li><li>1½ teaspoons real vanilla extract</li><li>¾ cup all-purpose flour</li><li>¼ cup unsweetened cocoa</li><li>¼ teaspoon salt</li><li>½ cup flaked coconut</li><li>¼ to ½ cup semi-sweet or dark chocolate chips</li><li>1 Tablespoon sugar (optional)</li><li>¼ cup chopped walnuts (optional)</li></ul><p>Directions: Grease a 8x8 inch baking pan. Combine oil or shortening, sugar, and vanilla in a mixing bowl. Beat in eggs. Add flour, cocoa, and salt. Stir until combined. Stir in coconut. Spread batter in the prepared pan. Sprinkle the remaining ingredients over the top. Bake at 350 degrees for 25 to 35 minutes. Let cool for 10 to 15 minutes before removing them from the pan.<br /></p><br /><p>Variations:</p><ul><li>For a gluten-free alternative, any combination of brown and white rice flour may be used in place of the all-purpose flour.</li><li>For a healthier alternative, replace some or all of the flour with whole wheat flour.</li><li>Replace some or all of the coconut with up to two heaping Tablespoons of peanut butter.</li></ul></div></div>Alisahttp://www.blogger.com/profile/01227274814082080028noreply@blogger.com0tag:blogger.com,1999:blog-5579623647896947728.post-38509736469753184452007-02-11T21:43:00.000-08:002007-03-21T22:00:39.038-07:00My Salute to Gluten & Sugar Free DietersIt has been a difficult week for me diet-wise. I am sure many people can relate. My first week of wheat, corn, tomato, sugar (and of course dairy) free living was spotless. I cooked every meal in, ate tons of vegetables, kept my sugar to less than 10g per day easily, and my energy sky-rocketed. Then came my urge to eat out...<br /><br />I love eating out. I have been good for the most part, no Italian, sandwiches, or obvious bread and tomato foods. I even sat, meal-less, watching my husband eat a monsterous burger one night and a heaping plate of pasta marinara another. At first, I ate only sushi. Harmless enough, just a touch of accidental wheat in the smidgen of soy sauce I used. But then, came the Thai food, and the Chinese food, and .... well you get the picture. Though I am pretty sure I have skated the tomato issue, it is very probable that some hidden wheat, corn, and way too much sugar have snuck into the sauces I have been consuming.<br /><br />And yes, my energy has paid the price. I am beginning to understand the sugar-spike issue.<br />My husband has been more than patient, but really can't stand it much. Dinners out two or three nights a week have always been the norm for us. Unfortunately, there really isn't a restaurant that I can find with reliable entrees that won't have some hidden sauce. I will likely be lucky. Beyond the dairy, it is probable that I will be able to rotate the wheat and corn into my diet, as they are mild allergies.<br /><br />To all of you strict gluten-free and sugar-free dieters out there, I salute you! Yes, I even broke down and made some gf muffins this week with sugar. Yikes! For someone who has so much will-power with dairy, I sure become weak in the knees around anything sweet.<br />I aim to get back on track immediately. There are a few Gluten and Dairy Free cookbooks on their way for our review as well. They can't arrive soon enough, I can surely use some inspiration. Tomorrow's line-up includes a special homemade shrimp fried rice for dinner and perhaps a big salad for lunch. Wish me luck!Alisahttp://www.blogger.com/profile/01227274814082080028noreply@blogger.com0tag:blogger.com,1999:blog-5579623647896947728.post-72590712987019084742007-02-07T17:39:00.000-08:002007-03-21T21:43:47.385-07:00Namaste saves the day!<a href="https://www.namastefoods.com/shopping/storefront/cgi-bin/pictures/pic0015.jpg"><img style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand" alt="" src="https://www.namastefoods.com/shopping/storefront/cgi-bin/pictures/pic0015.jpg" border="0" /></a>I was feeling less than inspirational about my food options today. My refrigerator is running low on fruits and veggies, and nothing really sounded good. That is until I remembered the Namaste Foods Muffin Mix I had scheduled for trials. <div><br /><div>I whipped these up in a matter of minutes (10 to prepare, 15 to bake). They were dairy-free, gluten-free, and corn-free, so they fit well into my current diet. Okay, they had a bit of sugar (evaporated cane juice specifically), but really, at 9 grams of sugar per sizable muffin, these weren’t outrageously dessert-like. </div><div><br />My new silicone muffin baker worked like a charm, popping out restaurant quality muffins with ease. The results…well…you can see the <a href="http://www.godairyfree.org/index.php?option=com_content&task=view&amp;amp;amp;id=894&Itemid=73" mce_href="index.php?option=com_content&task=view&id=894&Itemid=73">product review</a> for more details, but they were pretty darn good! I went back for seconds at teatime. </div><div><br />After snacking on a small salad (using the rest of the lettuce, garbanzos, and avocado I had in the fridge – the veggies really were getting low) I spotted Lundberg’s Florentine Risotto in the cupboard. I cooked up some carrots and the small bit of ground turkey we had on hand, stirred it into the risotto once cooked, and voila! Lunch is served. </div><div><br />Dinner is looking a little iffy though. Luckily, we have a big grocery shopping trip planned after the gym tomorrow. I have been making a valiant attempt to “feng shui” all of my outings. It seems to save on time and gas, but our fridge really is empty! We may need to go on a walk for some Asian food tonight, darn!</div></div>Alisahttp://www.blogger.com/profile/01227274814082080028noreply@blogger.com0tag:blogger.com,1999:blog-5579623647896947728.post-2327279704479560242007-02-06T22:21:00.000-08:002007-03-21T21:39:16.061-07:00I've Still Got Game...and German Chocolate Cake!My women’s indoor soccer team won the “championship” for the winter season in our division. Not quite a monumental victory when compared to my younger years, but we did win T-shirts! Okay, so school bus yellow doesn’t exactly go with my pinkish complexion, but it was the thought that counts. Perhaps I can put in a navy blue T-shirt vote with the indoor center for the spring season. Though, I did walk away with one other “trophy”...<br /><br />...a nice big bruise across my nose and what looks like a black eye. I have been staring at my nose in the mirror trying to convince myself that it isn’t crooked and I don’t need to go to the doctor to get it adjusted. So far, my psyche is winning. <br /><br />At least the pseudo shiner makes me feel tough when I go to work out. My husband and I train at a boxing/martial arts gym, so I certainly don't look out of place. Facial injuries are definitely more of a hazard in sports when you are petite I have noticed. Fortunately, I have far too much fun to care. <br /><br />Back in dairy-free mode…I trialed a fabulous Chocolate Cake mix from Sylvan Border Farm. I am not a huge chocolate fan nor big on cake (yes, I am a woman I swear), but this one was enjoyed by myself and all other tasters. Very surprising considering it was also gluten-free! The texture and flavor were perfect, though after a full day, it did get a bit crumbly. I topped it with a homemade, dairy-free coconut pecan topping (chunkier than a frosting) for a German chocolate cake twist. I really liked the frosting as well, though I found that using evaporated cane juice made for more of a coffee-like flavor. The cake mix review should be up in the Go Dairy Free <a href="http://www.godairyfree.org/index.php?option=com_content&task=section&id=8&Itemid=73" mce_href="index.php?option=com_content&task=section&id=8&Itemid=73">Product Reviews</a> section in the coming week.<br /><br />We trialed and reviewed <a href="http://www.godairyfree.org/index.php?option=com_content&task=view&id=827&Itemid=73" mce_href="index.php?option=com_content&task=view&id=827&Itemid=73">Sylvan Border Farm’s Lemon Cake</a> a couple of weeks ago, which was also wonderful. My favorite was actually the lemon cake. I dressed it with a dairy-free cream cheese frosting. Delicious!<br /><br />Lunch today was another successful meal (I am on a role!). I whipped up the <a href="http://www.godairyfree.org/index.php?option=com_content&task=view&id=124&Itemid=49" mce_href="index.php?option=com_content&task=view&id=124&Itemid=49">Veggie Hot Pot recipe</a>, mixing up the additions quite a bit. Since we were over-spiced from some weekend Thai food, I omitted the chili, and I was unfortunately out of basil. I kept the rest of the curry sauce the same and it was wonderful. I think I actually prefer it without the chili pepper. It is quite full bodied. I used ground turkey, butternut squash, mushrooms, onions, and jasmine rice for the rest of the recipe. This is one of my favorite recipes as you can throw in whatever vegetables, meat, or tofu that you have on hand. <br /><br />Tomorrow morning I will finally have the opportunity to test out Namaste Foods Sugar-Free Muffin Mix. I was eager to prepare them for a holiday brunch when I suddenly realized I had no muffin tins! With a new muffin pan(?) - it is one of those new silicone bakeware items - in hand I am ready to give these a whirl.Alisahttp://www.blogger.com/profile/01227274814082080028noreply@blogger.com0tag:blogger.com,1999:blog-5579623647896947728.post-30622774914250655492007-02-02T18:44:00.000-08:002007-03-21T21:36:50.186-07:00Maybe Kraft should try some Tofutti"<a href="http://www.minyanville.com/articles/index.php?a=12062" target="_blank" mce_href="http://www.minyanville.com/articles/index.php?a=12062">Off-Balance Sheet: Pass the Lactaid, Altria's Spinning Off Kraft</a>" - When looking through the investment news yesterday, this amusing article not surprisingly caught my eye. The author reports that Lou Camilleri, the CEO of Altria (the parent company of Kraft Foods), is lactose intolerant. Though I am certain his claims that this is the real reason that Altria may spin-off the Velveeta peddler are not true, it is possible that the LI assertion is. If so, that would be quite an interesting twist for a company that represents cheese in virtually every processed form possible. As for cheese-less manufactured foods that I might recommend to Mr. Camilleri...<br /><br />I was on a product reviewing rampage yesterday and may have found a few. I would say my favorite trials were the <a href="http://www.godairyfree.org/index.php?option=com_content&task=view&id=871&Itemid=73" mce_href="index.php?option=com_content&task=view&id=871&Itemid=73">Tofutti Better Than Cream Cheese</a>, <a href="http://www.godairyfree.org/index.php?option=com_content&task=view&id=870&Itemid=73" mce_href="index.php?option=com_content&task=view&id=870&Itemid=73">Clif Nectar Bar</a> (I picked the cinnamon pecan flavor), and <a href="http://www.godairyfree.org/index.php?option=com_content&task=view&id=872&Itemid=73" mce_href="index.php?option=com_content&task=view&id=872&Itemid=73">Foods Alive Flax Oils</a> (more like salad dressing). Talk about timing, as I was writiing this a news alert came in with this insanely simple <a href="http://www.godairyfree.org/index.php?option=com_content&task=view&id=878&Itemid=49" mce_href="index.php?option=com_content&task=view&id=878&Itemid=49">chocolate truffle recipe</a> using the Tofutti. Yes, I actually have news alerts on "dairy-free." Anyway, it looks like a great one for Valentine's Day. My Valentine is a bit intolerant of soy unfortunately, but perhaps I will make a mini-batch for myself! Let me know how they are if you try them.<br /><br /><a href="http://www.godairyfree.org/index.php?option=com_content&task=view&id=873&Itemid=73&mosmsg=Thanks+for+your+vote%21" mce_href="index.php?option=com_content&task=view&id=873&Itemid=73&mosmsg=Thanks+for+your+vote%21">Health Valley’s Chili</a> scored very poorly in our household, but since tomatoes are out right now, I think it was a blessing in disguise. We will stick to <a href="http://www.godairyfree.org/index.php?option=com_content&task=view&id=821&Itemid=73" mce_href="index.php?option=com_content&task=view&id=821&Itemid=73">Amy's</a> for now.<br /><br />On the personal front I am happily honing my cooking and baking skills for wheat, corn, tomato, and of course dairy-free cooking. Yesterday I altered my favorite <a href="http://www.godairyfree.org/index.php?option=com_content&task=view&id=78&Itemid=49" mce_href="index.php?option=com_content&task=view&id=78&Itemid=49">banana bread recipe</a> to make wheat-free banana muffins. I used oat flour (oats do not seem to be a problem) rather than wheat flour, oats rather than wheat germ, and maple syrup in place of the honey. They aren’t bad, not stellar, but not bad. The oat flour seems to impart a bit of a flat, chalky taste compared to the wheat flour. Regardless, my husband is just pleased to have some sweet baked foods around the house. It has been a few weeks since I last baked, and I think he was having withdrawals.<br /><br />Last night I attempted the <a href="http://www.ourgaggleofgirls.com/recipes/?p=182" target="_blank" mce_href="http://www.ourgaggleofgirls.com/recipes/?p=182">Oven Roasted Tandoori Chicken Strips</a> (sans Lentils) recipe from the gluten-free, dairy-free (berry-free?) ladies at Rachel’s Recipe Box (a.k.a. Our Gaggle of Girls) . It took a bit longer to cook than their estimates (probably due to the thickness of my chicken strips), but in the end, it was a tasty dish. Next time, I will likely up the salt by another pinch or two to bring out more of the flavor. I roasted some onions, bell peppers, and mushrooms to accompany the dish, and steamed a cup of jasmine rice. All in all a hearty but healthy meal.Alisahttp://www.blogger.com/profile/01227274814082080028noreply@blogger.com0tag:blogger.com,1999:blog-5579623647896947728.post-71353619197625117532007-01-31T21:33:00.000-08:002007-03-21T21:35:02.604-07:00Asian Food No Longer SacredI have grown extremely comfortable with my dairy-free diet over the years. Eating out and coming up with recipes at home had become a breeze. That is until my most recent doctor's visit. It seems that my hypersensitive immune system has identified other food items as foreign invaders.<br /><br />Tomatoes, eggplant, wheat, and corn are on the outs. As well, he stated that I was having a heightened response to more refined foods, such as sugar (ouch) and white rice. I wasn’t worried though. I had mastered cutting one major food from my diet, and migrated to an all-natural food regimen. This was no challenge…so I thought...<br /><br />The real killer for me has been wheat, but not for the reason most people might think. I have always been big on rice and alternate noodles. I experiment with wheat-free baking, and have cut way back on the bread products in my diet. The real problem for me is the sauces. I love, no I mean I LOVE Asian food. It hadn’t occurred to me how many of the Asian sauces use wheat either due to the soy sauce base or simply as a supplemental ingredient. The gluten-free menu at my favorite fast-casual establishment has a paltry 5 menu items that are touted as gluten-free, (versus the entire menu which is dairy-free), one which must be ordered without vegetables (huh?), one which has tomatoes in the sauce, and the remaining 3 are salads. Don’t get me wrong, I like salads, but they aren’t usually something I go out to eat for. <br /><br />Of course, many people before me have adjusted to food allergies, and I am certain that I can as well. Luckily, these allergies are relatively mild (compared to the milk allergy), and I will likely be able to rotate the foods into my diet on occasion. It is also possible that the small amounts of wheat found in Asian food may not pose a problem for me in the future, so long as I just say no to the bread basket.<br /><br />Dairy-free will always be the focus on this website, but don’t be surprised if you see a few more wheat-free, corn-free, tomato-free, sugar-free recipes from my postings!Alisahttp://www.blogger.com/profile/01227274814082080028noreply@blogger.com0tag:blogger.com,1999:blog-5579623647896947728.post-70048223769816327052007-01-30T19:26:00.001-08:002007-03-21T19:39:03.611-07:00Who is Alisa?<p>Hmm, a question I seem to ask myself everyday. My name is Alisa Fleming and I am the founder of <a href="http://www.godairyfree.org">GoDairyFree.org </a>and the author of the book "<a href="http://www.godairyfree.org/index.php?option=com_content&task=view&amp;id=755&Itemid=175" target="_blank">Dairy Free Made Easy</a>." I was born with a milk allergy that just didn’t seem to go away. Luckily, I view it as a blessing in disguise. My brief stint on dairy turned disastrous, while my return to dairy-free living has been delicious and so much more enjoyable. </p><p><br />To be honest, even if my allergy disappeared, I still wouldn’t go back to eating milk products. I feel so much better, my diet is full of interesting foods and flavors, and quite frankly the taste of milk-based products just doesn't do it for me anymore. To say that my cravings have vanished would be an understatement. I actually find the sight of yellowing milk and the smell of cheese quite repulsive. </p><p>Beyond the diet, I am a writer and a financial analyst with a bachelor’s degree in business finance. I enjoy research on topics from nutrition to corporate financials, and many things in between. I have written content for doctors and reports for public accounting purposes. Along with Go Dairy Free, I am an author for the <a href="http://www.wellfed.net/" target="_blank">Well Fed Network</a>, and currently working with a developing company that invests in entrepreneurs and small businesses. </p><p>Personally, I have an incredible husband and a fantastic cat. Yes, we are cat people, no kids as of yet. I love to play women’s soccer both indoor and out, an obsession I hope to never outgrow. A nearby women’s soccer tournament had an over-65 division with ages up to 79! I also enjoy baking (bread, muffins, cookies, you name it) and hope to continue with my international travels very soon. Asia and Australia are still very foreign to me, something I would like to take care of. </p><p>Go Dairy Free has become more than a one-man show, though I am the key editor. So, if there is anything in the non-dairy world that you are looking for or would like to share, just let me know. In the mean time, I hope that you enjoy the website and my blog!</p>Alisahttp://www.blogger.com/profile/01227274814082080028noreply@blogger.com0