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Tuesday, 10/21/14 - The wrong way to go gluten free plus a delicious recipe!

I’m excited to pass good healthy recipes along to everyone because of the incidence of sugar addiction in our communities.

So many gluten free products are loaded with sugar and rely on high glycemic starches/grains (like rice, potato, tapioca, and corn) that all end up as sugar in our body too.   Like Dr. Tom O’Bryan always says, “gluten free food isn’t bad for you, BAD gluten free foods are bad for you!” 

If you consider that the average American consumes 22 teaspoons of sugar each day and the average kid eats 32 teaspoons daily, something's got to give.  Eating this much sugar is like eating 8 ice cream cones A DAY!   Sugar can also lower our immunity and we sure do not want that with all the dangerous virus’s going around.   Boosting the immune system is really important now more than ever. 

Looks like we're headed for a change.  And it's starting in our kitchens!  This is why I’m starting to also follow more of the Paleo style way of cooking.  I’m not total 100% Paleo but would consider myself a part time Paleo! They use honey, pure maple syrup and coconut palm sugar as sweeteners in recipes.   We even grow our own organic Stevia plants and dry the leaves to use as an all natural sweetener.

From Dr. Peter Osborne and The Functional Health Summit:

Contrary to popular belief, celiac disease and gluten sensitivity are not the same condition. The spectrum of diseases associated with gluten sensitivity is vast. Celiac is only one of the diseases caused by gluten. To date, there have been approximately 190 different medical conditions linked to gluten sensitivity.  

Most of these conditions affect tissues outside of the GI tract. Gluten has been shown to contribute to or cause the following:


Musculoskeletal conditions – muscle pain and wasting, joint pain, osteoporosis, myopathy…


Neurological Diseases – depression, anxiety, memory loss, dementia, bipolar, ADD, ADHD, Autism, epilepsy, neuropathy…


Autoimmune Diseases – RA, lupus, hepatitis, Addison’s, type 1 diabetes, celiac…


Skin Diseases – Psoriasis, eczema, scleroderma, seborrhea, dermatitis herpetiformis…


Gastrointestinal Diseases – IBS, GERD, intestinal migraines…

How Medicalization and the death of common sense will destroy your ability to get healthy.

Read more at -


Here’s your recipe to print out -


Shaved Vegetable Salad with Honey Dijon Vinaigrette


Serves 4


½ cup walnuts, rough chopped

I lb. asparagus, trimmed or use some zucchini pasta

3 medium carrots

5 watermelon radishes (or regular radishes)

4 cups arugula or fresh spinach


Honey Dijon Vinaigrette (the honey is always optional.  When I have fresh dried Stevia I use that too in my vinaigrettes!  You can find the plants and/or seeds to plant in spring after danger of frost.  When they dry out use the leaves in cooking, coffee, teas, etc.,)


¼ cup red wine vinegar

2 teaspoons Dijon mustard (Grey Poupon is GF)

1 tablespoon chopped shallot

¼ teaspoon sea salt
1 tsp honey

Pinch fresh black pepper

½ cup extra virgin olive oil


·      Heat a small skillet over medium heat and add walnuts.  Cook, tossing often, until lightly toasted, about 4-5 minutes.  Remove from skillet immediately to prevent over-cooking.


·      Bring a pot of salted water to boil. Prepare a large bowl of ice water.


·      Remove tips from asparagus and place in pot of boiling water. Cook 1-2 minutes until bright green, strain and plunge into bowl of ice water.


·      Using a vegetable peeler, thinly shave the asparagus stalks and the carrots into thin strips and place in a bowl.


·      Thinly slice the radishes and add to bowl with asparagus and carrots.


·      Prepare vinaigrette: In a small bowl, mix vinegar, mustard, shallot, salt and pepper.  Slowly whisk in the oil.


·      Place arugula or spinach in a separate bowl and toss with a little of the dressing.


·      Divide arugula or spinach between 4 plates and top with asparagus, carrot and radish mixture.


·      Drizzle a little more dressing over vegetables and top with blanched asparagus tips and toasted walnuts.


Gluten Free Lady Coach

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