#gluten free diet
It’s not that hard to choose healthier options, guys try these vegan muffins.
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Jurassic Jaunt 6: Corfe Castle - Escape from the Model Village
Jurassic Jaunt 6: Corfe Castle – Escape from the Model Village
Previously to Corfe Castle – Corfe Castle!
The next day, prepared with the knowledge that Thy Hot Food Shall Be Eaten Between Thine Hours of 12-3 and that things are rather strict regarding food times, I went looking for breakfast (I’m as bad as Frodo talking about breakfasts!) I noticed the massive queue for the Bakery – very good, I had bought a few gluten free biscuits there the day before. I…
Had my yearly checkup today. It has been 2 ½ years since making my dietary changes. I weighed 192 lbs (I started my new eating habits at 230+ pounds) My blood pressure was 117 over 78, down from an average of 140 over 108. I am still not taking ANY blood pressure medication; this has all been due to eating a clean, gluten free, sugar free and dairy free diet, primarily following Paleo guidelines (although I am not totally paleo).
I am still waiting on bloodwork numbers but I am expecting cholesterol and Blood sugar to all be in normal healthy ranges.
Sweet Black Sesame Tahini
This gluten-free black spread is nutty, slightly sweet from a dash of honey, and simple irresistible on toast. It’s also so quick and easy to make in a food processor!
INGREDIENTS:
- 1 cup black sesame seeds
- ¼ tsp kosher salt
- 3 tbsp avocado oil plus more as needed
- 2 tbsp honey
INSTRUCTIONS:
- Put a pan on medium heat and lightly toast the sesame seeds for 1-2 minutes. They should darken in colour and get a light, nutty flavour.
- Add the sesame seeds and salt to a food processor. Process for about 2-3 minutes or until the seeds have formed a fine powder.
- Continue to run the food processor and slowly drizzle in the avocado oil. Run the food processor for another 3-5 minutes (a long time!) or until the seeds form a thick, runny, deep black paste.
- Once you reach your desired consistency, stir in the honey.
- Put in a jar or air-tight container and store in a cool, dry place. Use as needed!
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Honey Sesame Salmon With Fennel, Clementines And Zhong Sauce
Ingredients:
FOR THE SALMON
- 1 1/ 2 pounds center-cut salmon filet
- 1 teaspoon kosher salt
- 1 1/ 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 2 tablespoons toasted sesame seeds
FOR FENNEL CLEMENTINE SALAD
- 1 fennel bulb, quartered and thinly sliced on a mandolin
- 1 clementine, peeled and segmented
- 1 small shallot, peeled and thinly sliced into rings
- 3 radishes, thinly sliced on a mandolin
- 2 tablespoons rice wine vinegar
- 2 teaspoons Fly by Jing Zhong Dumpling Sauce
- Kosher salt, to taste
- Fennel fronds, for garnish⠀
Instructions:
- Preheat oven to 300F degrees.
- Pat salmon filet dry using paper towels and season with kosher salt. Whisk together honey and sesame oil in a small bowl, then liberally brush mixture over salmon. Sprinkle with toasted sesame seeds and bake for 18-20 minutes or until the center of the salmon filet reaches 130F degrees. Let rest for at least of 5 minutes.
- While salmon cooks, add sliced fennel, clementine segments, shallots, and radishes to a large bowl. Toss to combine and season with rice wine vinegar and salt.
- Once salmon has rested, place onto a serving platter and top with fennel salad. Drizzle Fly by Jing Zhong Sauce to taste and garnish with fennel fronds.
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