Tuesday, March 13, 2018

How I'm Still Enjoying Life While On The Anti-Inflammatory Diet {Gluten Free Allergen Friendly Expo} {Sponsored}

I am attending GFAF Expo as a Blogger. I was offered this giveaway on my blog.  All opinions are mine.

You can read my 2016 post here 
You can read my 2017 post here

I'm so excited to be returning to the GFAF Expo as a Blogger this year.  

So, it's been over 2 years since I changed the foods that I consume so that they don't contribute to inflammation in my body.  Which, in turn, causes constant pain and swelling that affects my ability to do simple things, like walk.

I still subscribe to the belief that food is meant to nourish and sustain.

But, man!  It’s still hard!  Oh, those cheeseburgers still call to me – actually, I think that they woo me at times.
I continue to abstain from all forms of gluten, dairy, red meat, and caffeine.  I still do not choose to eat processed foods of any kind.  I do eat whole soy (tofu) sparingly, but the use of soy sauce and soy additives are avoided. 

I'm still on a quest to find ways to become better informed about food choices as I walk this path, though.  There is so much information out there!  And, it’s not just me that I’m thinking about while I’m on this quest.  My middle son Chris has many food sensitivities.    

I learned a lot of really great information at last year’s Gluten Free & Allergen Friendly Expo.  I attended the classes that they offered, talked to the exhibitors and sponsors who were on site, and gathered tons of great tips, information, and samples to try out, not only for me but also my family. 

I'm excited about attending the Gluten Free & Allergen Friendly Expo again this year.  And, really, it’s because of the classes.  Don’t get me wrong, I love gathering samples of items to try out and I get to surround myself with other like-minded individuals to learn about possible food options that may be out there for me to try, and to get as much valuable information as possible so that I can make informed food buying decision, but, in the long run it’s the stories that other share that is most impactful.  Whether it’s a doctor sharing advances in medical treatment and diagnosis, a scientist who is sharing the data from their research and how to functionally apply it, or sufferer who is successfully living life while abstaining from certain foods.   

Last year I was so impressed with some of the foods being offered to sample at the expo that I contacted the manager of my local grocery store to expand their product offerings.  Though I am still waiting for the Daiya greek yogurt and pizza’s to make their way to my local Mariano’s, I know that amazing products exist out there.  It’s just a matter of getting them on the shelves.   

The Gluten Free & Allergen Friendly Expo "is dedicated to meeting the needs of the celiac community, those with gluten and food sensitivities, auto-immune/inflammatory diseases, and autism. The public is helped through vendor expositions, educational sessions, and online resources. The manufacturers are serviced through vendor expositions, marketing programs, and consultative services."

If you are interested in attending the Gluten Free & Allergen Friendly Expo on either April 7 or 8, I have 2 ticket codes to give away at this time.  Here is how this is going to work:

I am giving away 2 (TWO), one-day ticket codes to one lucky winner so that you can attend the Gluten Free & Allergen Friendly Expo at the Schaumburg Convention Center on EITHER APRIL 7 or 8, 2018.  You will have the opportunity to attend classes, and visit with exhibitors and sponsors of the event to see how they support the gluten free and allergen free lifestyle.  

For your chance to win TWO, one day passes (you get to choose which day)
          1) Comment below on how attending the conference would help you
          2) Deadline for submissions is THURSDAY, MARCH 29th by 11:59pm
          3) One winner will be selected and notified on FRIDAY, MARCH 30th

Interested in attending the event?  You can purchase your tickets here.    
20% off w/ code ADVANCE (through 4/6)

Thursday, November 23, 2017

Happy Thanksgiving

I truly hope that you are enjoying your day.  And if you are not, what is one thing that you can do to change that right now?  Just pause, take a moment to think about that, and then act.  

I will be back with new posts on Monday, November 27th.  Enjoy your day, and enjoy your weekend.  

Wednesday, November 22, 2017

Anti-Inflammatory Recipe of the Week

In September of 2015, I started Dr. Weil's Anti-Inflammatory Diet after being diagnosed with Stage 4 Endometriosis.  I share a new recipe each week to help those who may need to modify their eating habits to better their health. 

Food is medicine - You are what you eat 

You can find out more about the Anti-Inflammatory Diet by going here.

I love coleslaw, but I'm a really picky coleslaw eater.  


Ok, and I know what you are probably thinking - Coleslaw the week of Thanksgiving?  You couldn't find a "fall" recipe?

Well, I could.  I have tons of them.  But, do you know the benefits of eating coleslaw?  Plus, this recipe has apples and cranberries.  So, it's kind of fall-ish.  

First, the benefits of eating coleslaw - 
"Cabbage is a cruciferous vegetable, in the same category as broccoli, Brussels sprouts, and cauliflower. Cruciferous vegetables are renowned for their ability to protect against cancer. Experts recommend that you eat a minimum of one and a half cups of cruciferous vegetables two to three times a week in order to reap the greatest benefits from this cancer fighter. Cabbage, in particular, is an excellent source of a compound called sinigrin, which is particularly effective in helping to prevent cancer of the colon, prostate and bladder.
The health benefits of cabbage tend to be greater when it is eaten raw, which is an advantage that coleslaw has over other dishes that involve cooked cabbage. Cooking destroys the delicate myrosinase enzymes that provide cabbage with its cancer-fighting compounds.
In addition to its cancer-fighting ability, cabbage lowers "bad" LDL cholesterol, is a good source of fiber, and is high in vitamin C and vitamin K. It also provides you with calcium, potassium, vitamin A, vitamin B6, manganese, and folate. It is also high in glutamine, an amino acid with anti-inflammatory properties. In addition to all these health benefits, cabbage is also low in calories, at only 50 calories per cup.
If you have a choice between picking green cabbage or red cabbage, go for the red. Red cabbage is even healthier than its green counterpart, containing more than four times the cancer-fighting polyphenols. One hundred grams of red cabbage contains about 197 mg of polyphenols, as opposed to 45 mg for green cabbage.
Cabbage can help heal stomach ulcers and is good for the entire digestive system in general. And while cabbage contains very little fat, the fat it does contain is the healthy omega-3 type in the form of alpha-linoleic acid (ALA)." - The Nutritional Benefits of  Coleslaw from HealthGuidance.org

and then there is this...
"1. Cabbage juice can be a miracle healer for the GI tract. Many studies show that drinking fresh cabbage juice can heal ulcers much faster than conventional treatments.
2. Cabbage can fight breast cancer. The cabbage is part of the popular cruciferous family of vegetables that contain molecules called isothiocyanates. These molecules are especially known for their anti-cancer properties and have an affinity for fighting leukemia, breast, prostate and lung cancers.
3. Cabbage is an excellent source of vitamin K.  Our bones depend on vitamin K for strength.  All types of cabbage are an excellent source of this fat-soluble vitamin that helps in the mineralization of our bones. A deficiency of vitamin K can cause minerals to be deposited into other body tissues, rather than in our bones, and can lead to damage such as the hardening of blood vessels.
4. Cabbage contains antioxidants. Cabbage has high levels of polyphenols – a large group of molecules recognized for their antioxidant power.  One of the great things polyphenols does is protect our bodies from oxidative damage, especially our skin.  Researchers show that people with a diet high in polyphenols experience less damage from UV rays than those with poor polyphenols intake.
5. Cabbage contains essential fatty acids. Cabbage has a surprisingly good content of essential fatty acids (EFAs), especially alpha-linolenic acid (a type of Omega 3). EFAs are needed more in people with inflammatory conditions – research shows that EFAs significantly improve inflammation in cystic fibrosis." - Five health benefits of cabbage from Chatelaine
So, on to the recipe!  First, I want to let you know that I modify this and all coleslaw recipes to be mayo-free.  I don't care for mayo, it's a personal preference.  Though, if you like mayo, go for it.  I'll add my modifications at the end of this post. 
I give you the Apple, Cranberry, and Amond Coleslaw from Cooking Classy

I mean seriously, how amazing does that look, right?  
Ok, how I modify coleslaw recipes to be mayo-free 
  • 4 tablespoons apple cider vinegar
  • 4 teaspoons good quality Dijon mustard 
  • 1 teaspoon salt 
  • 1 teaspoon black pepper 
  • 8 tablespoons olive oil
I put all of the ingredients into a mason jar and shake it up and then add it to the coleslaw mix.  
Now, go forth, and eat great food.  Your dietary limitations should not limit you from enjoying great food.