Why Make your Own Sugar Free and Gluten Free Granola?
Granola is usually readily available to buy in most supermarkets. You pay a premium and it might be harder to get if you want Sugar-Free Gluten-Free Granola. To get granola that doesn’t contain fats that are usually added in the manufacturing process you most likely have to make your own. Granola is surprisingly easy to make though. And if you like crunchy granola all you have to do is bake your flakes in the oven for 15 minutes and then add it to your mix of seeds, dried fruit and nuts. In most recipes for home made granola the flakes are toasted with the use of some kind of vegetable oil to either bind the flakes together or to avoid them from sticking to the baking sheet. This can be avoided by using a liquid sweetener like honey. In order to keep your flakes from sticking instead of using oil, you can use a non-stick material to line the baking sheet. i tend to use a reusable teflon sheet. You can also use paper baking sheets or a non-stick baking sheet made from silicon or something similar. Either way, there is no need to use oil, This granola recipe is perfect for people who follow anti-inflammatory diet or a special MS diet.read more
Apple Crumble is something most people associate with dinner and dessert. I made some last night as a matter of fact. As I was making it I thought these are the perfect ingredients for a delicious and nutritious sugar free breakfast for a winter morning. So I made some extra portions to eat either cold or reheated in the microwave for the morning. This particular apple crumble is gluten free, dairy free and very low in fat. I use cold pressed rapeseed oil. Cold pressed rapeseed oil has the same characteristics as cold pressed olive oil. It has a different flavour though and I prefer to use it instead of olive oil for sweet dishes like this crumble. If you prefer you can use cold pressed olive oil instead.read more
Thanksgiving and Christmas in many parts of the world are about festive meals and thereby festive cooking. The festive season is coming up and with it come many, many traditional foods and recipes that we associate with Thanksgiving and Christmas. The shops are full of sweet and savoury foods and dishes. If you are following a healthy or special diet that is gluten free, dairy free and free from meat except fish or seafood and most important free from saturated fats, lots of the products and foods that are for sale or on offer in restaurants or are handed out lets say at parties etc might not be for you. You might even wonder what you are going to have on the day of celebration as your new, traditional meal. When on a pescatarian, dairy free diet the traditional turkey or goose dinner is no longer an option.read more
Making Gluten Free and Dairy Free Breakfast Recipe
This is another Gluten Free and Dairy Free Breakfast Recipe that is compliant with the OMS diet and great for anyone who is avoiding saturated fats in their diet.
Gluten Free and Dairy Free Almond Pancakes without using Oil for Frying:
The OMS diet avoids frying with oil because of the changes that occur in fats as you heat them to very high temperatures. The trick to successful pancakes when avoiding using oil for frying is a good, non stick pan. I have also found American style pancakes a lot easier to manage than the bigger variety pancakes popular in Europe. It is quite easy to fry small pancakes without the use of any oils or fats which makes them ideal for anyone who is following a low saturated fat diet. The European pancakes then to be much thinner and bigger. They are usually about 8 inches in diameter and often served rolled up with various sweet or savoury fillings. The biggest pancakes prepared like that are French Crépes. They require a particular kind of pan though, so I won’t get into those just yet. The bigger and thinner the pancake the harder it is to prepare them without the use of fat in the pan. So for this recipe I’m making small American style pancakes made from almond flour and a bit of gluten free flour as well as egg white and soya milk. Because they are cooked at a lower heat and without fats in the pan they need a little bit longer to get brown. It’s worth making a whole lot (if cooking for more than one person) in more than one pan. They take a little bit of time to make but are so worth it! You can also store the pancakes in a fridge for a night or even freeze them and reheat under a grill or in the oven whenever you want a quick breakfast and fancy pancakes.read more
Switching to a new diet can be a challenge. If you decide to give up certain foods because they pose a health risk for your body, often nobody really tells you how to do it. Many times you don’t know what to eat instead. This is one story of how it can be done.
When I switched to the OMS Program Diet I decided to go for a clean cut from one day to another. I decided to give up all the foods that were deemed unhealthy. I decided to make such a radical change because I knew, if I didn’t empty my kitchen, hunger (or cravings) might tempt me to go back to eating the things I needed to give up in order for this diet to work. The biggest change for me was giving up all those saturated and unhealthy unsaturated fats that are hidden in ready made foods, snacks etc. I became an avid label reader. The first thing I did was to go through all the things that were in my cupboards. I looked at the labels (and cleared out) all those handy pasta sauces, pestos, thai spice mixes, biscuits (cookies), chocolates, muesli bars, muesli, crackers, most of the pre-baked bread products, canned soups and sauces (if they contained any fat). I said goodbye to the cheeses, yoghurts and other dairy products in the fridge. What I was left with were some staple basics like canned tomatoes, some chickpeas, a few beans, rice, pasta, a bottle of cold pressed, extra virgin olive oil and a lot of empty space.read more
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