Amy Green - Simply Sugar and Gluten-Free: 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less

Simply Sugar and Gluten-Free: 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less — read online for free the complete book (whole text) full work

Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "Simply Sugar and Gluten-Free: 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.

Light

Font size:

↓

↑

Georgia Tahoma Arial Verdana

Reset

Interval:

↓

↑

Bookmark:

Make

1234567...53

Table of Contents

For my husband, best friend, and partner in life, Joseph Allan. Youve given me the space to discover that dreams really do come true. Thank you for creating a life with me that has an ending better than any fairy tale. I love you more each passing day.

Why Eat Simply Sugar & Gluten-Free?

There are as many reasons to eat gluten-free and refined sugarfree as there are stars in the sky. Some people have celiac disease and have to cut out gluten. Others need to cut out white sugar because of health concerns like diabetes, heart disease, and obesity.

Through my blog, Simply Sugar & Gluten-Free, Ive had people share their doctors recommendation that they greatly reduce their white sugar intake.

Still others have no official medical diagnosis but have found that they feel better without gluten or sugar. For years I thought I was the only one who had this problem. But, Ive learned that Im not as unique as I thought. I hear daily from women who struggle with their weight, intense food cravings, and finding the time to feed their family in a way that nourishes them. Im not a doctor and have no official training in nutrition. Instead, Im just a person whos been able to find a way of eating that makes my life work. Everything shared here is from my personal experience.

Why I Dont Eat Wheat & White Sugar

I gave up wheat and white sugar because I was just fat.

Well, maybe not just fat. You can add depressed, moody, irritable, and frequently in bed with a migraine. By fifth grade I was officially obese. Over the next fourteen years I got to be a world-class yo-yo dieter. I was either eating large quantities of food or trying to lose the weight I gained from binging.

Never did I let anyone see me eat a bag of chocolate chips or an entire box of animal crackers. But I did eat them. And for some reason I was always dismayed when my pants no longer fit.

At my heaviest, I was 5 5, over 180 pounds, and 21 years old. Most days I was unable to do what most people take for granted. Out of sheer desperation, I saw a doctor who practiced alternative medicine. After spending some time with me, he told me to quit eating sugar and wheat. His words were, Its going to kill you. Though the change was difficult, I followed his instructions carefully. After a few weeks I started to feel better. Life felt good again.

I was young, though, and didnt understand the full implications of the changes I had made. I started eating wheat and sugar again. Soon the binging started again, and any weight that I lost was quickly regained. The next six years were a physical and emotional roller coaster.

The inevitable day came when I accepted that as long as I allowed myself to eat wheat and sugar, I would have no control of my weight. I finally understood why I had failed at every diet I ever tried.

So How Did I Do It?

It was simpleI stopped putting sugar- and gluten-laden foods in my mouth. I know, this isnt the answer anyone wants. There is no easy, magical solution. But it is simple.

Whole, nourishing foods were the perfect place for me to start. My body needed time to recalibrate. I started eating three smaller meals and one to two snacks a day, depending on how hungry I was. If I needed a sweet fix, I ate fruit. I do the same thing today as I did then. Of course, now I can throw in a gluten-free, sugar-free dessert with no problem. But it took a while to get there. Most importantly, I do it just for right now, just for the meal in front of me. I dont worry about what Im going to eat two months from now. Yes, I take care of myself and plan ahead. But keeping the focus on right now takes away the obsession and fear that initially brought me to my knees.

Ive had to learn to listen to my body and walk my own path with food. Eating this way has helped me maintain a 60-plus-pound weight loss for nearly seven years.

Rethinking Quick & Simple

As I write this, I have a pot of made-from-scratch chicken noodle soup on my stovetop for my husband whos under the weather. It took me all of 10 minutes to put it together.

I pulled some homemade chicken broth out of the freezer that Id cooked weeks before on a lazy Sunday afternoon, and I threw it into a pot with chopped carrots and celery. Once the veggies were tender, I added noodles and shredded chicken, which was also previously cooked and frozen. (I know, youre thinking it took forever to make the chicken and broth. No, not really. Just 15 minutes or so of active kitchen time. ) So when Joe needed a pot of homemade soup on a day when my to-do list had more things on it than any human could realistically get done, my stress didnt increase at all. Even better, I didnt have to feed him store-bought soup. He got the good stuff.

Lets face it, were all busy. No one has three hours to prepare a weeknight meal. In todays world of hectic schedules and instant gratification, quick and simple has come to mean dinner from the closest fast food joint, the pizza delivery man, or a box of processed food with some browned meat. No wonder America is obese.

Eating gluten-free and refined sugarfree has caused me to rethink quick and simple. There was a day when I balked at the thought of having to plan a meal or organize a grocery list. I didnt have time, or so I thought. My hectic schedule forced me to find shortcuts in the kitchen while still preparing nutritious home-cooked meals.

I learned to organize my grocery list, keep a tidy and well-stocked pantry, and plan meals. With some practice, I started to think ahead and find creative solutions to dinner. I learned to make extra rice, quinoa, and beans and freeze them for busy nights. My slow cooker, food processor, and stand mixer have all paid for themselves a hundred times over through the precious minutes theyve shaved off my kitchen time.

My goal with this book was to take the often intimidating world of gluten-free, sugar-free cooking and make it as simple as pie and, as a result, help as many people as possible live a healthier lifestyle without being chained to the kitchen.

After one of my cooking classes, a student told me a story about his grandmother, who could bake a mean loaf of bread. Hed tried over and over to replicate her recipe, and though he could get darn close, it was never quite the same. When he asked his grandmother what he was doing wrong, she lovingly replied, The bread knows how many times youve baked it.

How true.

Give three people the exact same recipe and each will produce a different product based on their experience with the ingredients and techniques required, as well as their level of proficiency in the kitchen.

The recipes here are the result of countless hours of cooking and baking, with more failed attempts than Id like to admit. My dad always said I was stubborn, and at least when it comes to gluten-free, sugar-free cooking and baking, I take it as a compliment.These quick, simple, and delicious recipes not only work in my kitchen, but have worked in the kitchens of my recipe testers and blog readers. Ive served them to friends and family, all of whom loved every last bite.

Im confident that these recipes will be quick and simple and turn out just as good for you as they do for me. But if not, dont throw in the towel. The bread knows how many times youve baked it.

Next page

1234567...53

Light

Font size:

↓

↑

Georgia Tahoma Arial Verdana

Reset

Interval:

↓

↑

Bookmark:

Make

Similar books «Simply Sugar and Gluten-Free: 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less»

Look at similar books to Simply Sugar and Gluten-Free: 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.

Hope

The Best Gluten-Free Dinner Cookbook: Amazingly Delicious Gluten-Free Dinner Recipes

Alvarado

The Complete Whole 30 Dessert Food Diet A Compilation of Sugar-Free, No Grain, Gluten Free And No Dairy Whole Foods Dessert Recipes To Satisfy Your Cravings

Cristofano

Eat Well, Be Well: 100+ Healthy Re-creations of the Food You Crave

OBrien

Gluten-free, Sugar-free Cooking: Over 200 Delicious Recipes to Help You Live a Healthier, Allergy-Free Life

Kramer

Great Gluten-Free Vegan Eats

Forbes

201 Gluten-Free Recipes for Kids

Krebber

Low sugar, so simple: 100 delicious low-sugar, low-carb, gluten-free recipes for eating clean and living healthy

Kim McCosker

More Gluten Free Lactose Free

Clover

Gluten-Free Slow Cooker: 50 Gluten Free Slow Cooker: Gluten-Free Slow Cooker Cookbook: 50 Healthy Recipes 10 Bonus Desserts

Brown

Feast: Sugar Free, Carb Smart, Gluten Free Recipes for Your Traditional Family Celebrations

Leslie Hammond

Allergy Proof Recipes for Kids: More Than 150 Recipes That are All Wheat-Free, Gluten-Free, Nut-Free, Egg-Free and Low in Sugar

Allyson Kramer

Great Gluten-Free Vegan Eats: Cut Out the Gluten and Enjoy an Even Healthier Vegan Diet with Recipes for Fabulous, Allergy-Free Fare

Discussion, reviews of the book Simply Sugar and Gluten-Free: 180 Easy and Delicious Recipes You Can Make in 20 Minutes or Less and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.