Socca flat bread with cilantro pesto #foodie friday (grain free)

Today I only made enough for one serving so I used 1/4 cup of chick pea (garbanzo bean) flour. I tossed in half a small onion, a large garlic clove and a teaspoon of chia seeds. (yes I go crazy with variations) I didn’t cook the onion or the garlic, I just tossed them all together with a tablespoon of olive oil and some salt and pepper too and then I blended it all with my immersion blender (my favorite small kitchen appliance). … [click on title to read more]

Socca — flatbread made with chick-pea flour. Grain/gluten free. #foodie friday

I made socca (chickpea flour flatbread) it came out great. I was so excited as I eat nothing even vaguely bread-like these days. I made half of it with tomato and basil (for my husband….drizzled olive oil on top).

This is a recipe that lends itself to variations. You can make it plain with no herbs or onion, or vary the herbs and use garlic instead. Caraway seed would be good too and I’m sure many other variations too. Oh, I can’t eat cinnamon, but I can imagine a sweet version with cinnamon and vanilla and a bit of your favorite sweetener as well. Play with the recipe…I plan to! … [click on title for the rest of the post]

FOOD MATTERS #foodie Friday

Yup, what the mother describes in the below article about skepticism about food allergies is what it’s like for most people before they eliminate gluten (or other foods…sensitivities to many foods and/or natural food chemicals are on the rise) or see someone close to them eliminate it and have dramatic improvements in health and/or mood. It’s rather hard to wrap ones head around the possibility that food we eat everyday may be harming us.

Gluten-Intolerant: Myth, Meme or Epidemic?

Many people have a hard time believing that food and what we eat could possibly make some of us very sick. I’ve been covering gluten as one of the potentially offending foods lately as I’ve come to understand more and more about it. I’ve had to deal with multiple food sensitivities and so I’ve been […]