How can we fully enjoy life and the holidays by spoiling ourselves without regretting it?
Starting our meals, of course, with a salad because it will make all the difference (to avoid digestive leukocytosis). Why a detox?
Not forgetting Essential Fibers and The Friend to eliminate the "waste" from this unusual and inappropriate diet.
For those special occasion meals, aiming for gluten-free and dairy-free options to enjoy without weighing yourself down is a big plus! And to achieve this, here's my tip: subtly replace certain ingredients in our traditional recipes.
I'm not allergic to gluten, but I've noticed that since I've eliminated it, I no longer have fatigue, bloating, or heaviness associated with the end of meals. Am I in danger because I prefer a gluten-free diet? Is gluten-free dangerous?
When you replace them with nutritious ingredients, it's quite the opposite!
While soy can also cause bloating and gas, other substances cause intolerances of all kinds; dairy products are said to be associated with lung infections and sinusitis, etc. Here you will find an article on the symptoms associated with intolerances. Intolerances - a food problem?
If you're suffering from incomprehensible ailments, cutting out these foods for a few days (by cleverly substituting ingredients) can bring relief. And read this stunning article about some of the problems our children experience (related to inflammatory diseases and mental health, among others). Gut, Inflammatory Diseases, and Mental Health
And there's no question of depriving yourself, on the contrary! The lifestyle I'm proposing is gourmet, based on pleasures, simple and easy to integrate, especially when it's established over the months and even during periods of celebration! Long live the Gourmet Detox II
You could win a long-desired change for Christmas, while feeling fulfilled and eating sweet!
Of course, we want to avoid anything sticky and gooey, like flour, but if we have to use it (for traditional desserts, for example), it will be very satisfying to make our own mix, here is mine: two cups of rice flour, two cups of quinoa flour and one cup of ground almonds (in a food processor, blender or even found in stores!). You could also use amaranth flour, millet flour... I jealously keep my nutritious mix in the fridge in a large glass container (you know the big measuring cups? I have one for compost, one for my laundry soap recipe and one for my healthy flour!). Nothing more exciting now than to prepare your cakes with it and by the way, substitute the sugar with maple syrup (bought at the checkout during low prices) or coconut. So there you have your gluten-free desserts. The household is enjoying its sweet tooth and I invite the youngest to help themselves to whatever they want, I know they are well fed.
So here are, quite simply, my ideas for substitutions :
- Replace flour with a gluten-free mix
- Replace the milk with a vegetable milk (almond for example) or homemade almond milk
- Replace eggs with chia seeds: 1 egg = 1 tbsp of seeds in 1/4 cup of water or better in 2 tbsp of applesauce, wait 10 minutes
- Replace the sugar with coconut sugar (for a glycemic index reduced by half compared to that of milled sugar) or maple syrup (reduce the quantity of water per cup of syrup used by 1/4; if replacing with honey, use less because it is sweeter and reduce the quantity of water by only 2 tablespoons per cup)
- Use the following condiments: dehydrated buckwheat or hemp seeds (or crushed, flaked almonds, lightly roasted pumpkin or sunflower seeds); cashew ricotta (in a food processor, break up the nuts with a dash of water)
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