Tag Archives: gluten free

#FACLW – Miracle Noodle Ambrosia #Recipe

When I was a kid, my mom used to make this amazing, sweet, dessert salad that she’d bring to picnics, cook outs, family gatherings, what have you.

It was my ultimate favorite.

She taught me how to make it when I was about 8 years old because you didn’t need to cook anything. You just needed to open a few cans of fruit and measure out simple ingredients. The dish was called Ambrosia, or One Cup Salad, since basically, you used one cup of each of the ingredients.

Staying the course with GNC PUREDGE™- OMM Recipe Included!

Let’s face it. The holidays are tough for those of us who are determined to live a healthier, cleaner lifestyle. I mean, everyday is tough. But it is the time of year where you could multiply the average daily temptation by about 117…point 982.

It all starts at the office with the holiday gatherings and parties, not to mention the break room full of sweets and treats. Or the candy dish on the receptionist’s desk. Then it surrounds you at the coffee shops, grocery stores, drug stores…even some doctor’s offices have a candy dish or two right in plain sight! Finally, you are inundated by the delicious gifts in your mailbox.

It is the time of year to show some serious willpower. But imagine being able to have your cake and eat it, too! (Pun intended. In fact, look for the One Minute Mug Muffin recipe below using GNC PUREDGE™ Complete Protein – Natural Chocolate.)

#FACLW – Miracle Noodle Baked Ziti #Recipe

Miracle Noodle Baked Ziti

Who doesn’t love a great baked pasta dish smothered in cheese? Well, this mom for one, who is trying to reduce the amount of processed carbs in her family’s meals. Yes…pasta is a processed carb, much like a bagel, or a pizza crust, or a Little Debbie. It all does the same thing in your body…turn to sugar.

It is times like these where Miracle Noodles come to the rescue. After all, the flavor and the satisfaction of the tomato laden, stringy, bubbly, dish comes mainly from the cheese and tomatoes and spices, not the pasta. Leave it out, and suddenly you have a meal that won’t spike your blood sugar.

Fat Adapting in a Carb Loading World – Part 2

Before I let the cat out of the bag, let’s go back in time, shall we?

In February 2013, just as I began training for Grandma’s Marathon, I decided to go gluten free. The fact of the matter is I always suspected I had a gluten intolerance, not necessarily Celiac’s Disease. For the majority of my life, I’ve suffered from debilitating belly aches. They were the kind where the only cure was to take some Simethicone and lie in bed on my belly until the pain and bloating subsided (I used to drink bottles of the baby stuff). Mainly, they occurred at the end of the day, after dinner.

For the most part, I’d eat a light breakfast and lunch and then eat the majority of my carbs at dinner. This could include pasta or bread, or maybe pizza. Occasionally, it would happen around noon time after breakfast if I happened to include a piece of toast or a bagel. But it took me 40 years to put two and two together.

Ask And You Shall Receive…plus a Protein Pod #Giveaway

Mandie's Protein Pods

Not too long ago, I expressed my deep emotional love for butter. I’m not sure what it is about it that I love so much…it’s buttery color, it’s buttery richness, it’s buttery texture, it’s buttery flavor. Heck, it’s just BUTTER. What could be better?

Since going gluten free, however, finding stuff to pat my butter on gets harder and harder. So hard, in fact, I opened the question up to Social Media and was inundated with solutions. This one, however, intrigued me.