Most of us have heard of the term gluten-free and some of us are actually incorporating this into our lifestyle. For those of you that have followed the OH Detox you know that eliminating wheat is a major part of detoxing. While eliminating just wheat isn’t technically going “gluten-free” it is in most cases pretty darn close.
Why would you consider going gluten-free? We found a short video with Dr. Davis author of Wheat Belly and a short interview that summarizes the topic very well.
So why is eliminating wheat so helpful for weight loss? Wheat has a high glycemic index which raises blood sugar.
Two slices of whole wheat bread raises blood sugar higher than six teaspoons of table sugar or a Snickers Bar.
I think we would all agree that eating sugar or Snickers Bars would not be a good choice for our health or losing weight.
So take a moment to watch the short video and if you have time read the article. We think that it could be the best 8 minutes you invest in your health this week!
Hoping everyone had a fantastic weekend! Just wanting to pass on a quick recipe for you to try one night this week.
This is a veggie stir fry that cooks up fast. If you want to make it super easy you can find most of these ingredients already pre-cut at your local market. Again organic and fresh are best but if it’s not available don’t worry. Compared to the ingredients you would find at your local restaurant, you are still way ahead of the game. You can even find pre-cooked brown rice at Trader Joe’s for an ultra easy night in!
Vegetable Stir Fry
1 Tbs of organic cornstarch
1 small head broccoli, cut into florets
1 yellow pepper cut into ½” pieces
1 red pepper cut into ½” pieces
½ cup of snow peas trimmed
3/4 cup julienned carrots
8 oz of mushroom sliced
1/4 cup grapeseed oil DO NOT USE OLIVE OIL!, divided
3 Tbs of water
6 cloves garlic minced or pressed
2 teaspoons chopped fresh ginger root, divided
2 tablespoons wheat-free tamari sauce
8 green onions sliced thin on the bias
Salt to taste
In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons grapeseed oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, red and yellow pepper, and mushrooms tossing to lightly coat.
Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning.
Stir in tamari sauce and water. Mix in onion, salt to taste, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.
Serve as is or over brown rice.
* You can toss pre-cooked chicken breast or tofu with this for a complete meal!
*If you really want to make your kids laugh, tie a bandana around your forehead and make Japanese chef sounds while you chop the veggies! Our kids seem to find it funny:)