Yesterday I joined Susan Casper and Terri O. of Sonoran Living Live on ABC 15 Arizona to share two easy recipes that have become basic go-to’s in the Fit Living Foodies kitchen. What I love most about these recipes is how versatile they are. Whether you’re looking to makes something savory for lunch or dinner, or you’re battling that sweet tooth in the evening time, both basic recipes make it easy to whip together a tasty meal.
Gluten-free doesn’t always mean you’re being “healthier”
Since gluten-free has taken the food world by storm, more and more people wonder if they should eliminate it from their diets. What I loved talking with Susan about during the segment was that going gluten-free doesn’t always mean you’re being “healthier”. Yes, it’s true that if you’re gluten intolerant you should definitely avoid it, but what most people don’t realize is that your gluten “sensitivity” may actually be a sensitivity to carbs – not specifically gluten.
Hmmm…so does that mean that carbs are bad?
Not really. It just means that if you physically feel bad and maybe carry access body fat while eating a high carbohydrate diet, which is the average person’s diet, that it might be more than just the gluten-rich foods you eat on a daily basis. Carbs consumed in the dosage normally recommended can cause an inflammatory response in the body, making us feel lethargic, bloated, backed-up, can cause joint pain, headaches and more often than not result in higher levels of body fat storage. Not to mention increased blood sugar levels and a list of health problems associated with that. There’s a time and a place for carbs (whether those carbs are gluten-free or not) and timing them to align with your goals can result in better health. More information on this can be found on John Kiefer’s (author of The Carb Nite Solution® and Carb Backloading™) site: http://Body.io
So what about the rest of the time, when I’m not eating carbs?
This is why we created Transforming Recipes and why we’re on a mission to spread the word about cooking simple, time-saving recipes that will satisfy just about anyone! I even mentioned in the segment that I baked the ultra low-carb pumpkin pie for a holiday party and no one realized that it was low-carb! Cutting your carbs on your ultra low-carb days doesn’t have to be boring. It doesn’t have to taste bland or be unsatisfying. And I hope that we can continue to show others how easy and more importantly, yummy it is to eat this way (The Carb Nite Solution®).
Segment 1: The Basic Ultra Low-Carb Crust
In the first segment I made the Basic Crust, which I’ve used for both quiches and various pie fillings and it’s been a hit both ways. Unlike traditional crust dough, the coconut flour dough doesn’t hold together until it’s pressed into the dish. So be patient with the forming processes and I guarantee it’ll be worth it.
Segment 2: The Basic Ultra Low-Carb Coconut Flour Crepe
I made the Basic Coconut Flour Crepes for the second segment, which can also be used for sweet and savory fillings. If you’re making a sweet one just add a little Stevia extract (granulated or liquid) to sweetened them up. The batter for these crepe is more delicate than traditional crepe batter, so be careful during the cooking and filling process. I trick I use to cook my crepes and to avoid the tricky task of flipping them is to put a lid on the pan after you’ve poured the batter. This will allow the top of the crepe to cook at the same time as the bottom. Then voila! You’ve got a perfectly cooked crepe that’s ready to be filled.