Tag Archives: dairy and gluten free

Which Diet is the right one? Paleo, Mediterranean, Zone??

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Chicken, asparagus & portobello mushroomsZone, Mediterranean, Paleo, which is best? I have been teaching healthy cooking, doing nutritional consultations and a personal healthy chef for over twenty years. When I began my food/health journey Macrobiotics was the way to eat for good health. It still has great principles which continue to show up in the “celebrity” or “Doctors” latest discovery. I hear so much controversy regarding different ways of eating, it’s almost comical.
But, what I believe is that our foods have been grown with too much pesticides and the use of GMO’s in our food supply is very damaging to our health. The use of pesticides is changing our health. It is seen in the vast increase in celiac disease, cancer and food intolerances that are affecting millions of people. Many people aren’t even aware that they have these food intolerances. Some think they have acid reflux, or IBS. People don’t understand why they have gained weight or how to lose weight until they want to figure out they have a problem. Much of it is actually the effect of eating non-organic grains, corn, soy, and processed foods.
Six years ago I wrote the book Zone Perfect Cooking Made Easy. I was and am proud of this book. However, if I were to write it today it would be different. For starters, at the time I wrote it, the American Diabetes Association was big on Splenda, which I would not use today. If I were to substitute all of the recipes that I used Splenda in I would choose Stevia or organic Agave Nectar. I would use recipes involving buffalo meat, the least saturated, and free range meat. Another change I would make is using more healthy fats, they won’t make you fat (which I state in my book) however, if you were to use more than the suggested amounts in the recipes it wouldn’t hurt you. I would prefer to cut down on the grains and beans. I didn’t emphasize the importance of organic foods because it was written for the general public, rich or poor and I wanted everyone to be able to use the book. My strong preference is to use organic and free range as much as possible in all of your healthy cooking. I also think the 40-30-30 principle is adaptable to different bodies, perhaps for some it is 30,30,40!
The test of whether what you are eating works for you is in answering these questions: Do you have good energy, good mental acuity,(4-5 hours after eating), are you focused, do you have cravings, are you at your ideal weight, do you have any other health issues such as too much acid or alkaline in your blood system? Regardless of what diet you are following, the key is to have balance of all nutrients in your body.
I have been sugar free (since 1973); dairy free, gluten free and red meat free for over 20 years. For my body, and I do believe that everyone has the “right” way to eat for their body type, and activity level; having steel cut oats, fresh fruit with eggs in the morning energizes my body. It feels great eating and I feel great for 4-5 hours after eating. I eat very little grains (quinoa with vegetables and the steel cut oats are what I eat in small quantities) I eat a large quantity of fruits and vegetables, good fats (avocado, olive oil, olives, nuts and seeds)and protein (wild fish, seafood,free range poultry and cage free eggs).
If you are in doubt as to what to eat and what works best for your body, I recommend kinesthetic muscle testing or an elimination diet to find out what foods give you strength and support you and what doesn’t. I do kinesthetic muscle testing with my clients, and if there is doubt I recommend a good elimination diet for 6 weeks to support the findings.
Listen to your body, it will speak to you and tell you what is right. If you are having trouble hearing your body talk, I can help. I am available for consultations. Give me a phone call or send an email so I can help you figure out the best foods for your health. I can also give you recipes suitable for your body.

The Start of Something Great

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I was talking to a friend of mine about how much I enjoy the Farmer’s Market in the summer.  He saw my eyes light up and the passion I had.  He said this should be your next blog!!  I am a personal chef and I love my job.  It all starts with having the right ingredients.  I go to the Marblehead Farmer’s Market on Saturday mornings and the Swampscott Farmer’s Market on Sunday mornings.  Why both?  Each market has different farmer’s who specialize in different things.  For instance, at the Marblehead market there is a farm stand that specializes in Asian produce, I can get beautiful diakon radish, baby bok choy and pea pod tendrils.  At the Sunday market I like getting my corn to eat that night and there is also an organic farmer with the biggest and brightest Swiss Chard and garlic.  It’s so much fun to meet the different farmers and talk to them about their crops and what might be great this week.  I always introduce myself to the farmer’s and tell them I’m a personal chef and much of the produce I am buying will be used in their dishes for the coming week.  It’s that extra step of being closer to the source of what I’m making that I enjoy.

What to do with the produce?  Here is a recipe that I love from the fresh vegetables in the Farmer’s Market

Farmstand Gazpacho
2 cups diced (1/4 inch) pickling cucumber
2 cups diced (1/4 inch) red bell pepper
2 cups diced (1/4 inch) ripe tomato
1/2 cup diced (1/4 inch) red onion
2 cups V-8 juice
1/2 cup white wine vinegar
1/3 cup extra-virgin olive oil
2 dashes hot sauce

1. Place all of the diced vegetables in a large bowl. Add the tomato juice, vinegar, oil, and hot sauce. Season with salt and pepper and toss.

2. Transfer half of the mixture to a blender or food processor and pulse the machine on and off to coarsely puree the contents. Return the pureed mixture to the bowl and stir to combine. Refrigerate for 4 to 6 hours before serving.   Can be topped with slices of avocado.  Gazpacho soupYou can easily double this recipe for a large party.

If you want to know what to do with your fresh produce or don’t have time to shop at the Farmer’s Market, contact Gloria@ChefGloriaB.com to help.  www.ChefGloriaB.com

 

BBQ Season & Cancer Prevention

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Grilled Salmon with Dry Mustard, Olive oil and Lemon juiceSalmon

I read a very informative article http://www.care2.com/greenliving/10-ways-to-cancer-proof-your-barbecue.html about grilling and cancer prevention.  As many people know the charred food is linked to the creation of carcinogens, which can increase your risk of cancer.  However, this article talks about ways to grill and prevent these risks and still enjoy a delicious meal from the grill.

I hadn’t realized until I read the article that I automatically have been using the right type of recipes on the grill!  I thought I would share one with my readers that can be varied to your own tastes.

Depending on the quantity of fish or chicken I am marinating would have an influence on the amount of olive oil and lemon juice.  Chicken I marinade in a ziplock bag overnight.  Fish I marinade about an hour to two hours maximum.

Salmon with lemon-olive oil and dry mustard

This recipe has a good kick from the dry mustard.

1-2 pounds salmon

1/2 tablespoon dry mustard, mixed with 2 tablespoons water (allow to sit for 10 minutes before mixing with other ingredients)

3 tablespoons lemon juice (freshly squeezed is the best)

3 tablespoons olive oil (not extra virgin, EVO burns at a high flame and gives off a toxic gas)

1 tablespoon Mirin

2-3 cloves garlic, minced

2 teaspoons fresh grated ginger

2 tablespoons chopped fresh cilantro

sea salt to taste

fresh pepper to taste

One or two hours before grilling prepare marinade.  In a small bowl add lemon juice, mirin, garlic, ginger, cilantro, using a wire whisk,  mix ingredients.  Gradually add olive oil while whisking.  Cut salmon into serving pieces (4) and put into non-reactive dish 9×12 (Pyrex or ceramic work well).  Preheat grill on high flame until temperature reaches 600 degrees.  Turn heat to medium low and place fish skin side up on grill.  Cook for 4 minutes (depends on thickness of fish), turn fish to skin side down and grill for another 4-5 minutes (take care not to overcook fish).  Remove and turn off grill.  Serve with vegetables.

If you don’t like to grill, need help cooking and preparing food, or want to learn how to cook, call Chef Gloria B and we will make your meals to perfection.  We offer cooking for any medical condition or good health.

Spiral Pasta with Vegetables in Tahini Sauce (gluten free, dairy free)

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I have been cooking for a woman who has cancer and has many dietary restrictions. She also needs to gain weight. She is not allowed to have dairy, wheat, night shade vegetables (eggplant, peppers,small amount of potatoes), no citrus except for lemon juice, no vinegars except for apple cider vinegar, no sugars or sweeteners of any kind. Needless to say it is challenging cooking, however, whenever I am faced with these types of challenges it brings out my creativity and I blossom for the occasion. I have created some very interesting and delicious meals. If anyone has these type of restrictions or needs to gain weight they might find these recipes of great interest. The first recipe is with brown rice fusilli with vegetables in a Tahini sauce. It is vegetarian, but if desired, sauteed chicken or shrimp can be added for protein to balance out the carbohydrates and fat. Tahini is made out of sesame seed paste and has a delicious nutty flavor. It is very important to always add water to the tahini before mixing with other ingredients. It needs to blend well with the water and become very smooth before adding other ingredients. Click here for the recipe http://ChefGloriab.com