We’re having our traditional holiday feast of roast turkey, orange-glazed ham, mashed potatoes, gravy, cornbread dressing, salad, some kind of veggie (probably brussels sprouts), homemade ice cream, and a couple of pies. This year it’s going to be dairy-free too.

If you’re still planning your menu, you might want to try one of these gluten-free recipes that are sure to be a hit at your Thanksgiving Feast next week:

• Cranberry Clementine Sauce
• Perfect Mashed Potatoes
• Crispy Sweet Potatoes
• Crispy, Sweet, and Savory Cornbread Dressing
• Vegan Butternut Mac & Cheese
• Perfect Gluten-Free Bread
• Individual Pumpkin Spice Cheesecakes
• Gluten-Free Pie Crust
• Healthier Eggnog

You might also want to check out my Ingredient Substitution List so you can make all of the recipes at your Thanksgiving table work for anyone with allergies or intolerances.

Need healthy baking tips for the holidays? Get them here.

What’s on your menu? Have any questions about holiday cooking?

© Amy Green for Simply Sugar & Gluten-Free, 2012. | Permalink | 2 comments | Add to del.icio.us

It’s been HOT in Dallas…over 100 for 25+ days now. The blinds are closed. The AC is working overtime. No one goes outside for any length of time except for the rare fanatical jogger who just can’t help himself.

I have been holding out on this recipe for at least two months. I usually drink it before I can get a picture and, honestly, I hate to take pictures of drinks. They never look as good as I want them to.

Enough about my photographic insecurities…

Ginger has so many health benefits. It will soothe an upset stomach, aid digestion, and can prevent motion sickness. If you’re joints are achy, you might find some relief from regular doses of ginger. A little under the weather? Ginger can help boost your immune system, too.

It also tastes great. I love the spiciness of this homemade ginger ale – it’s suprisingly refreshing on a hot summer day.

Ginger root is sold in the produce section. I didn’t peel it but if you choose to, use the edge of a spoon to scrape the light brown exterior off. The spoon will easily get into the nooks and crannies of the spicy root. Find lemongrass in the fresh herb section. Sometimes it’s in a long stalk; other times it’s chopped into pieces and placed in a container. Don’t worry if you can’t find lemongrass – it’s optional.

Let’s talk sweeteners – I choose to drink this unsweetened or with a little stevia. Like I said earlier, sweeten this however you choose. My personal preference is to not add calories to my beverages with agave nectar, coconut palm sugar, or honey except for the occasional treat. I don’t count calories but they can add up oh-so-quickly.

Love ginger as much as I do? Try these other gluten-free ginger recipes:

• Healing Chicken Ginger Soup from Whole Life Nutrition Kitchen
• Ginger & Fudge Swirl Ice Cream (dairy-free) from The Spunky Coconut
• Anti-Inflammatory Juice Cocktails from The Daily Dietribe
• Curried Rice & Lentils from SS&GF

What’s your favorite way to use ginger?

© Amy Green for Simply Sugar & Gluten-Free, 2011. | Permalink | 42 comments | Add to del.icio.us

Plain water gets boring, though.  Sometimes I find myself craving a cup of coffee in the middle of the day, not because I want coffee but because I want some flavor.  Lemon or lime water works for a while but eventually I want something a little more interesting.

A Little Pampering

At The Fancy Food Show, there were so many good flavored waters but my favorite was Dr. Ayala’s Herbal Water.  I’ve been playing around with my own variations since I got home.  This isn’t quite Dr. Ayala’s water but it’s darn good.

There’s something indulgent about pouring a cold glass of homemade herbal water. It quenches my thirst and nourishes my soul.  Coupled with 5 or 10 minutes of quiet time away from the computer and the kitchen and I have a new mindset and outlook on life.  Being present is never over rated.

The cucumber has a cooling effect that is perfect for the summer heat, which is why I love not only in my water but in smoothies, too.  It also balances out the spicy, pungent ginger and basil.

The longer the water steeps, the more intense the flavor.  Try mint instead of basil or add lemon, lime or orange slices.  They’re all fabulous.  Play around with the amounts and flavorings and come up with your own version.  Your homemade herbal water will add a little magic to your day.

What’s your favorite way to pamper yourself?

© Amy Green for Simply Sugar & Gluten-Free, 2010. | Permalink | 14 comments | Add to del.icio.us

The results of my recent physical show my vitamin D levels drastically low – at a 12.  The acceptable range is between 30 and 100. My doctor said that’s one reason I’ve been so tired lately.  I thought it was just my hectic schedule.

She put me on 50,000 IUs of vitamin D a week .  That’s almost 18 times the recommended daily intake. As an added bonus, I’ve been instructed to make return trips to her office for on a regular basis so she can poke me with needles until my levels are normal.

Why Vitamin D is Important

Vitamin D is essential for calcium absorption.  Though my calcium intake is normal, my doctor says it’s likely I’m not absorbing the calcium into my bones because there’s not enough vitamin D in my body.

Over time, that could result in bone thinning, bone pain, and osteoporosis.  In fact, my doctor said she’s seen more and more women deficient in vitamin D lately.

Where does vitamin D come from?

Our bodies can make vitamin D and, being a fat soluable vitamin, it’s stored in our bodies.  According to Nutrition for Foodservice & Culinary Professionals by Lisa Eich Drummond and Lisa M. Brefere, our bodies can make about half of the vitamin D we need with regular exposure to sunlight. For someone fair skinned like me, 15 minutes of sunlight 2 to 3 times a week would be adequate.

In Texas there’s usually lots of sunlight.  Very hot sunlight.  I try to walk before the sun comes up and stay inside during the heat of the day.  I also wear lots of sunscreen in the warm months which can increase the amount of sunlight needed.

Shrimp and sardines contain vitamin D.  The rest comes from foods that have been vitamin D fortified.

Fortified means that it’s been added to increase the original level or it’s been added to a food that didn’t initially have the vitamin present.

What foods are vitamin D fortified?

• Store bought milk – not raw milk
• Store bought almond milk, soy milk, and rice milk
• Some yogurts – Stonyfield Organic Yogurt has added vitamin D
• Processed cereals – most of which aren’t gluten-free

I don’t tolerate lots of dairy, so I don’t drink milk.  Though I eat cottage cheese, it’s not vitamin D fortified. And, I started making my own almond milk which has no vitamin D at all.  I like to bake with almond milk but don’t like to drink it.  Processed cereals – ugh.  Need I say more?

Regardless of what I like, it’s clear I need to make a change.

Necessary Change

Homemade yogurt made with organic milk has become a staple in my diet. It’s vitamin D fortified so that’s a bonus.  I’ve also decided to drink one of these Sugar-Free Mocha Frappes made with my beloved Vita-Mix for a treat on a more regular basis.  I’ve been working on a low-fat dairy based ice cream and some granitas made with alternative vitamin D fortified milks.

Pudding is another way I’ve been getting some more vitamin D in my body.  And though I never thought I’d publicly admit it, I’ve been using sugar-free Jello pudding mix.  It’s not a perfect solution but for now it helps.  I know I can make it from scratch but time is of the essence these days. (Being perfect is over-rated.)

I have more sunlight in my future, too.  The dogs and I will do our daily romps mid-day when we can.

Please don’t take Vitamin D supplements without doctor supervision.  It’s the most toxic vitamin when taken in excess and isn’t safe to take without being monitored.  I’m not giving medical advice. I’m just sharing my experience.

Quacky Nutritional Advice

This gives me the perfect opportunity to share my thoughts on extreme and unsound nutritional advice that seems to run amuck in the blogosphere.

I don’t eat white sugar or wheat but I don’t degrade it.  Wheat and sugar don’t work for me.  If they work for you, fantastic.  My husband eats wheat and sugar with no problem at all.  So do most of my friends.

In my humble opinion, there is a benefit to eating less sugar.  I also see a huge nutritional benefit to eating some of the more nutrient dense gluten free flours, like quinoa, millet, brown rice, oat, and buckwheat.

But I don’t need to knock wheat or sugar to share that with you. And, in the end, I trust that you know what works for your body.

I can always spot a quacky post when it’s emotionally wrought, makes far fetched claims, and has absolutely no credentials or training.  Do your research.  If it sounds crazy, it just might be.

Enough about that….Go Ahead Honey, It’s Gluten-Free is hosted here this month.  The theme is Guiltless Pleasures.  Read about how to submit your post here.

Joe tasted this and loved it – he had no idea that I’d snuck a carrot into this.

© Amy Green for Simply Sugar & Gluten-Free, 2010. | Permalink | 26 comments | Add to del.icio.us

Give-Away closed.

I love a really good cup of coffee.  I usually drink my coffee black, but when it got cold a few months ago I started making spiced mocha as an afternoon treat.  It gives me an excuse to take a quick relaxation break and satisfies my sweet tooth.

I use stevia as the sweetener.  For those of you who’ve tried stevia and hated it – don’t close the page yet.  For years I reserved stevia only for drinks and desserts I was going to eat myself.  As a sugar alternative, I liked it well enough but hadn’t found a brand that didn’t have a bitter, licorice-like aftertaste.

Enter NuNaturals Stevia.

The V.P. of marketing contacted me a few months ago and asked if I’d give their product a try.  I was hesitant but agreed mostly because he was such a nice guy.  Was I ever in for a pleasant surprise!

The NuNaturals Difference

I’ve been thrilled to have a non-glycemic, non-caloric sugar alternative that I can serve without worrying about offending my guests.  I’ve used their stevia in many different recipes –

• Orange Quinoa Muffins with Currants
• Herbs de Provence Chicken Marinade
• Protein Packed Breakfast Pancakes

Non-bitter and completely smooth, NuNaturals stevia has fooled even my picky husband.  He even requested  that I pack the Orange Quinoa Muffins in his lunch.

If you don’t know much about stevia, it’s sweetness is much more concentrated than sugar – a little goes a long way.  It might seem expensive but it’s actually quite economical.  A 2 ounce bottle lasts several months.

Have fun with this simple mocha mix.  Add your favorite spices to make it your own.

Congrats to Shirley at Gluten Free Easily!  Enjoy your shopping spree!

This Week’s Give-Away!

NuNaturals is going to give 4 readers:

• a 2 ounce bottle of Alcohol-Free Liquid Vanilla Stevia
• a 50 packet box of NuStevia powder

Here’s how to enter:

• Vist the NuNaturals website and leave a comment telling me what you’d like to try.
• Tweet about this give-away with a link and leave a comment telling me you did.
• Post about the give-away on your blog with a link back and leave a comment telling me you did.
• Subscribe to my feed either via RSS or e-mail – leave a comment so I know.
• Follow me on Twitter – again, leave a comment.
• Add me to your friends on Facebook with a comment.

This give-away is open only to residents in the continental United States (sorry!!) and will be open until Sunday, January 31st at 8:00 pm CST.

Boring Full Disclosure Statement:  I did receive free products from NuNaturals.  I am not being paid to share their products with my readers. Instead, I am sharing them because I like them and use them on a regular basis.

© Amy Green for Simply Sugar & Gluten-Free, 2010. | Permalink | 97 comments | Add to del.icio.us