Wednesday " Word"... Sugar

I came across this article http://www.foodmatters.tv/content/5-more-reasons-to-quit-sugar  and it brought sugar back to my attention. Talking about "Sugar" can not be mentioned enough. It is a very subtle and seductive ingredient in our food. I wrote about it earlier this year http://whole-food-living.blogspot.com/2014/02/thursday-3-tips-to-cut-down-on-sugar.html but I thought it worth mentioning again with the holidays approaching. Sugar is a hard thing to avoid and with Halloween, Thanksgiving and Christmas coming one month after the next, the choices are difficult.

A good tip to help bring awareness to the sugar that your consuming on a regular bases, is to read the label and just notice the amount of sugar per serving. And maybe go a step further and write down on a piece of paper for one day the amount of sugar and then add it up. This is not meant for a guilt trip, only to bring awareness, because we can't begin to change what we are not aware of.

Here are a few words to look for when reading a food label - looking for sugar:

• white sugar
• brown sugar
• raw sugar
• high fructose corn syrup
• corn syrup
• corn syrup solids
• malt syrup
• maple syrup
• pancake syrup
• fructose sweetener
• liquid fructose
• honey
• molasses
• anhydrous dextrose
• crystal dextrose

~ Look for more tips and ideas in the coming months to help with your  "sugar awareness" 

Tuesday "Try"... Gluten/Dairy Free Cornbreads

A few years ago I found (on Google) a really good homemade gluten/dairy free cornbread recipe. It has become a family and friends favorite. I have altered the recipe as I often do to accommodate my families dietary restrictions and/or to make it healthier. I made a big batch to bring to my sisters house for Thanksgiving last year for the many family members that had not tried it yet and "again" - it was a big hit!!! I wasn't able to leave until I handed over the recipe.

One day while at the grocery store, I came across this gluten/dairy free box mix of cornbread and wanted to see how it compared to mine and the kids wanted to give it a try. It was delicious and would probable use it again if I wanted the convenience, but for me personally it still had too much sugar. (The very first ingredient is sugar). But when something is homemade I have control over how much of an ingredient is used or not.

My Homemade Gluten/Dairy Free Cornbread Recipe

1/2 cup (non-GMO- if possible) cornmeal

1/4 cup ( or slightly less) sugar

6 TB rice flour

1 1/2 TB Tapioca flour

1TB cornstarch

1/4 tsp xanthan gum

2 tsp baking powder

1/2 cup dairy free milk

4 TB Earth Balance - natural buttery spread - softened

1/2 tsp vanilla (generous tsp full)

1 egg ( warmed)

Add dry ingredients ( first 7) in a medium size bowl

Add all wet ingredients ( last 4 ) to dry ingredients

Mix until all combined

Pour in 8x8 pan or make muffins

Bake 350 degrees for about 20 - 30 min.

( time will vary depending on what you cook it in and your oven)

* The recipe is easily doubled and can be frozen.

* I once made corn bread croutons with the leftovers

http://glutenfreerecipebox.com/gluten-free-croutons/

( This recipe used gluten free bread I just substituted corn bread cut in cubes )

ENJOY

You won't be disappointed!!!