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- If the order totals more than $40, they will receive $10 off!
- If the order totals less than $40, they will save $5!

 

 

Becky

 

RE: coconut oil +

Coconut oil is good for cooking to use in place of the Omega 6 (Crisco, soybean, corn, safflower, sunflower, etc.) oils which you want to avoid as much as you can. (The more you take in, the more fish oil you need to moderate their harmful effects.  Omega 6 oils + insulin make toxic fat AA.)

It's a saturated fat.  You can use it in place of butter in cookies and biscuits.  I use olive oil and butter for most cooking.  I don't use much coconut oil.  If you are strictly off dairy and aren't using butter then coconut oil may be more useful.  You'll need to decide how to best use your money.  A high quality extra virgin olive oil will be better for you.  I use a light olive oil when I don't want the strong taste.  I've also bought high oleic safflower oil for high temp cooking although I don't fry much so I really haven't used it much.  The "high oleic" makes it a good oil.

 

I would rather you focus on getting good food in your body and zoning it as much as you can-

·        avoiding gluten at all costs and minimizing dairy and soy.

·        eating an adequate amount of lean protein, 77g per day (21g x 3 meals+7g x 2 snacks) for a woman.  That's 11 zone blocks.

·        eating 1-3 (blocks) servings of berries fruit, and as many low glycemic colorful vegetables as you can eat, then add legumes as needed to make your carb zone blocks match your protein.

·        eating good fats with every meal: olive oil, avocado, almonds (zone blocks should match protein)

·        using grains only as condiments, limiting your intake to supplement the carb zone blocks (from vegetables and fruit) needed to match the protein in your meals or snacks.  I make eat oatmeal for breakfast every morning and make biscuits (eating one or 2 with a meal and green vegetables) about twice a month.  I cook quinoa or brown rice once or twice a month.

 

Hope that helps. 

 

Becky Bailes Price

 

From: Joia Noel Lucht [mailto:joianoel@gmail.com]
Sent: Sunday, September 02, 2012 3:00 AM
To: Becky Price
Subject: coconut oil

 

Becky,

I've been researching coconut oil and am very interested in using that more.  However, it's very expensive! I'm also concerned that what they have in my store is not what I'm looking for.  While reading This Blog about How to Choose a Good Coconut Oil, I came across her list of shopping resources.  It looks like the good stuff is running around $17/16oz to $40-$50 per gallon.  I know that by buying bulk it will last quite awhile, but YIKES that's expensive!  Do you have any thoughts on this?  

 

Thanks!
Joia

Gluten free app for apple or Google

Haven't tried this yet, but thought I would pass it on.  Thanks to Bill.

From: Bill Price [mailto:weprice@gmail.com]
Sent: Monday, August 06, 2012 3:41 PM
To: Becky Price
Subject: An app you might want to look at

 

http://www.findmeglutenfree.com./

Check out the website.  I thought I might win an award or some recognition on your blog. :)

bILL

$10 order at vitacost.com for gluten free products and more

Use this link to get $10 off your first vitacost.com order.  I order gluten free products from them that I can't find at Sprouts or HEB.  Sometimes it is cheaper to order online if you can order $50 or more and get free shipping.  You have to watch individual prices. 

 

http://www.vitacost.com/Referee?wlsrc=rsReferral&ReferralCode=30626717

 

 

Becky Bailes Price

My cell:  361-442-9308  |  becky@ppricelaw.com

 

using coconut flour

from http://nourishedkitchen.com/baking-with-coconut-flour/

Baking with Coconut Flour: What you need to know

• In baking, you cannot substitute coconut flour for wheat or other grain-based flours at a 1:1 ratio.  They are not equivalent.
• Coconut flour is extraordinarily absorbent and very little coconut flour is needed to successfully produce a recipe.  In baked goods, you generally want to substitute 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour.  You will also need to increase the number of eggs.  In general for every one cup of coconut flour you use, you will need to use six beaten eggs in your recipe in addition to approximately one cup liquid such as coconut milk.  When baking with coconut, it is best to use established recipes rather than waste considerable expense and time with experimentation.
• If you are frying or sautéing and need to dredge meats or vegetables, you can use coconut flour in an amount that is equivalent to wheat flour.
• Coconut flour is clumpy.  To produce a fine-textured result, the coconut flour must be thoroughly beaten with the other ingredients in your recipe.
• Coconut flour is dense and can also be dry.  Every flour has its peculiar characteristics and baked goods made with coconut flour tend to be dense and dry.  To reduce dryness, make sure you're using plenty of eggs and you can also add cooked, pureed or mashed fruit or vegetables to your baked goods to increase the moisture.

Coconut Flour Recipes & Cookbooks

• Coconut flour cake.

------------------------

coconut flour bread  from http://nourishedkitchen.com/coconut-flour-bread/

By support Published: August 5, 2010

·        Yield: 1 loaf

·         

·        Prep: about 5 minutes min

·        Cook: 40 minutes (baking) mins

·        Ready In: 40 mins

Composed of just five simple ingredients, this grain-free bread is remarkably satisfying. Though the bread is made from coconut flour, its flavor is only slightly reminiscent of coconut and it offers a beautiful dense crumb similar to coffee cake but without the cloying sweetness. While you could undoubtedly use this coconut flour bread to prepare sandwiches, I think its dense crumb coupled with its very faint coconut flavor would make it the ideal bread for a nutrient-dense and protein-rich French toast. This coconut flour bread will be featured in the lesson #10′s recipe section of CHEESESLAVE's new cooking class, Surf & Turf, which focuses exclusively on protein: why we needed, why you may need more than you think, and how to prepare it.

Ingredients

• 3/4 cup coconut flour
• 1/2 cup ghee (plus extra for greasing the pan)
• 6 eggs
• up to 2 tbsp honey
• 1/2 tsp unrefined sea salt

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Combine coconut flour, ghee, eggs, honey and 1/2 teaspoon unrefined sea salt together.
3. Mix all the ingredients together until they form a smooth paste with no clumps.
4. Grease a loaf pan.
5. Spoon the mixture into the loaf pan, and bake in an oven preheated to 350 degrees Fahrenheit for 40 minutes.

 

Ghee

Recipe courtesy Alton Brown

Prep Time:

1 min

Inactive Prep Time:

--

Cook Time:

11 min

Level:

Easy

Serves:

Slightly less than 1 pound of ghee

Ingredients

• 1 pound butter

Directions

Place butter in medium saucepan over medium-high heat. Bring butter to boil. This takes approximately 2 to 3 minutes. Once boiling, reduce heat to medium. The butter will form a foam which will disappear. Ghee is done when a second foam forms on top of butter, and the butter turns golden. Approximately 7 to 8 minutes. Brown milk solids will be in bottom of pan. Gently pour into heatproof container through fine mesh strainer or cheesecloth. Store in airtight container being sure to keep free from moisture. Ghee does not need refrigeration and will keep in airtight container for up to 1 month.

 

 

• Cooking with Coconut Flour: A Delicious Low-carb, Gluten-free Alternative to Wheat

 

 

Becky Bailes Price

Board Chairman

Corpus Christi Pregnancy Resource Center

4730 Everhart Rd., Corpus Christ, TX 78411 center phone: 361-991-2008

My cell:  361-442-9308  |  becky@ppricelaw.com

 

RE: gluten free struggle

Reply to: Joia Noel Lucht [mailto:joianoel@gmail.com]
Sent: Monday, July 16, 2012 4:22 PM
From: Becky Price
Subject: Re: gluten free struggle

 

By the way, I cook exclusively with olive oil.  When I bake, I substitute apple sauce for olive oil.  Both are compatible with a GF diet, correct? yes

 

Also, is gluten found in any common spices? sometimes.  I had assumed it wasn't,   RULE 1: NEVER assume anything.  Always read the labels carefully.  but since you mentioned that some baking soda contains gluten not normally baking soda, but baking powder yes.  , I've been concerned about where else it might be hiding. avoid hydrolyzed vegetable protein.  Pure spices like cinnamon, cumin, garlic, etc. are usually fine.  Most Mrs. Dash and Perfect Pinch are ok. See RULE 1.

good resource for hidden gluten:  http://www.gluten-free-around-the-world.com/sources-of-gluten.html

Recipe: Enchiladas

		Blocks
Enchiladas		Protein	Carbs
16 oz.	Cooked meat: chicken, turkey, pork, ground beef.  Chop or shred.  A  food processor with slicer or blade works.	16
1/3 C	Greek yogurt	1	0.5
1/2 C	Picante		1
8	Soft corn tortillas		16
1 C	Salsa verde (Herdez $1.77 for 16 oz bottle)		1
7 oz.	2% sharp cheddar cheese, grated	7
		24	18.5
	Mix the chooped meat with the yogurt and the picante.  Divide into 8 portions.
	Soften tortillas in the microwave if needed.  Fill each tortilla with 1/8 of the mixture, roll and place in 6"x10" pan.
	When all enchiladas are rolled, pour 1 cup salsa verde on top and sprinkle cheese on top. BAke at 350 until cheese is melted and they are hot.
	Serve with a green beans or brocolli or other green vegetable.  Makes 8 - 3 block servings
*	If you want to eat it alone, just use 3 oz of cheese.  They will be 2.5 blocks each.
	If you cannot have milk products, leave out the yogurt and cheese and add an equal number of blocks (ounces) of meat.  If you don't have Salsa Verde you can use picante sauce. C=Cup