Ep 63 Ellen’s Healthy Favourites

Let’s start the blog with the Show Notes for this episode:

This episode is a follow-up interview with Ellen Bayens of The Celiac Scene on our favourite foods. Episode 45 looked at many of our favourite foods, but in retrospect, most of the foods mentioned weren’t particularly healthy. We thought it would be best to level out the options with a chat on our favourite healthy gluten free foods. Ellen sent me the links to the recipes she chatted about, all are gluten free and some also fit into a low carb high protein diet –

Here’s the recipe for the low-calorie gluten free english muffins I spoke about –

¼ cup oat flour (make sure it’s labelled as gluten free)

½ tsp baking powder

Pinch of salt

Blend together and add –

1 egg

2 Tbsp unsweetened applesauce OR plain Greek yogurt

Stir till well blended. Spray or grease a cereal bowl or ramekin and spoon half of the mixture in, cover with plastic wrap and microwave on high for 1 ½ – 2 minutes. Makes 2 muffins.

This photo is from Francine who co-hosted with me on the Gluten Free Weigh In podcast.

Ellen can be found online at theceliacscene.com, and also on facebook and Instagram.

Sue’s Websites and Social Media –

Podcast https://acanadianceliacpodcast.libsyn.com

Podcast Blog – https://www.acanadianceliacblog.com

Facebook – @acanadianceliacpodcast

Twitter – CeliacPodcastCA

Email – acdnceliacpodcast@gmail.com

Baking Website – https://www.suesglutenfreebaking.com

Instagram – @suesgfbaking

YouTube – https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL

(search Sues Gluten Free Baking)

Email – sue@suesglutenfreebaking.com

Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

My Thoughts –

Changing to a gluten free diet was hard. I’ve said it before and I’ll say it again. Getting the diagnosis that a gluten free diet is the only treatment for a condition you have suffered with for many years is life-changing and the best thing that ever happened to me – but it was still hard. It became harder when my daughter was diagnosed and I tried to feed her everything I remembered from my childhood.

It’s only been over the past 5 years or so that my diet has made the huge shift in the direction of being healthier. This isn’t to say that I don’t sometimes snack on gluten free pretzels, or chips or even chocolate, but I am much more aware of the fat and calories these foods contain.

As we all realize, knowing what’s in our food doesn’t necessarily lead to making the best food choices. Healthy isn’t like gluten – it’s there or it’s not – healthy is subjective and appears in many different degrees.

Deciding to have weight loss surgery was a big decision, but one I am glad I made. I had always struggled with my weight, and when I had to eat gluten free, I found enough unhealthy foods to keep me overweight. It wasn’t difficult. With the popularity of gluten free growing and manufacturers jumping on the bandwagon, the trend was to make something gluten free that was closest to its wheat counterpart. In most cases the result was a food high in fat and sugar to compensate for the difference in taste and texture.

Since my surgery, my diet has evolved. I now enjoy choosing healthier foods on a regular basis. I love salads and don’t crave breads – I still enjoy them occasionally, but don’t crave them. I eat smaller meals, but more often. The big switch to gluten free was a dramatic change, but working with the gluten free diet to make it healthier for me was gradual and will continue. The baker in me will always be looking for the next recipe to make something healthy, satisfying and nourishing. Make it gluten free and make it healthy-ish and I’m there.