Product Review: Food for Life Brown Rice Tortillas (GF, DF, V, SF)

Natural Factor
Taste Factor
Fullness Factor
Overall Rating
Macros (per serving):
Total Fat: 2.5g / Total Carbs: 24g / Protein: 2g

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Gluten-Free Soy Sauce Comparison


When it comes to eating gluten-free, one of the most difficult things to control for is sauces as they are a big source of hidden gluten. While many sauces in Western cuisine contain flour as a thickener, in Asian cuisine, the culprit is soy sauce. Most soy sauces out there contain wheat, which is an issue for celiacs and can be an issue for gluten intolerant people, depending on how much soy sauce you consume. I personally eat 2 boiled egg whites with either soy sauce or organic ketchup every day for breakfast, so even though I’m not celiac, it has been important to me to find a good wheat-free soy sauce. I also love sushi but have yet to encounter a sushi restaurant that serves gluten-free soy sauce (so yes, I do bring my own soy sauce to sushi restaurants). Continue reading

Southern Fried Chicken (GF, DF)


This Memorial Day, serve up the ultimate comfort food: fried chicken. Most fried chicken recipes call for some form of gluten (wheat flour) and dairy (buttermilk), but we’ve come up with one that is gluten-free, dairy-free, and delicious. For many people, fried chicken is one of those foods that has a special place in our childhoods, whether or not we’re from the South. I know it does for me, even though I’m Asian and from LA. So I apologize in advance to all of you die-hard fried chicken eaters out there if this recipe messes with your memories of home. But for those of us who can’t have gluten or dairy, we don’t really have a choice if we want to share in the fried chicken love. So here it goes. Continue reading

Could you eat wheat again…Heirloom Wheat?


There have been many theories about why food allergies and gluten intolerance has been on the rise in the past decade (read our post on it). Many blame gluten issues on changes in the way that wheat is grown in the US, namely that it has been bred, or hybridized, to increase yields for farmers. While these new American breeds of wheat may not necessarily contain more gluten, they may contain increased levels of reactive molecules that irritate our digestive systems.

In this article by Living Without’s Gluten Free & More, a new possibility for eating wheat again is presented in the form of an ancient Italian wheat called Caputo 00. Also known as Heritage or Heirloom flour, this wheat is commonly used to make pizza and is actually higher in gluten content than your typical run-of-the-mill (pun intended :)) species. But it hasn’t been cross-bred or messed with like our American wheat has been. Could this be a glimmer of hope for us gluten-intolerant out there??? Continue reading

Dear Lea

Dear Lea: I have been trying to cut body fat since summer is coming up. One of the main tips I got from online is weight training burns more fat than cardio exercises due to muscle building. As a vegetarian, what snacks do you recommend that would help me get to my goal?  –GL.

Dear GL,

A varied diet that contains carbs, protein, fat and adequate water is important. Muscle burns more calories than other tissue in your body such as fat. And a balanced approach to exercise is what is called for–weight training to build that calorie burning muscle and cardio to not only burn calories but also for circulation and heart health.

When you eat carbs, the body breaks them down into glucose which is stored in the muscle. During exercise (especially endurance type), it is used for energy and stamina. Both carbs and fat are important to include in your diet. They provide fuel for the body and are “protein sparing”. In other words, if your body can use fat and carbs for energy, then protein can be spared and used for building lean mass. The best carbs are whole grains, fruits, vegetables versus refined white carbs. Remember, calories still count. The way to lower your calorie intake is to eat low fat proteins and not too many carbs. Continue reading

Quinoa-stuffed Roast Veg (GF, DF)


Last weekend I visited my cousin and her husband and their new baby up in the Bay Area. They love to cook, especially healthy and European-inspired foods (he’s French). On Sunday night they made a delicious and healthy meal that he had apparently dreamed about the night before, and when I came home I was inspired to make it. I love this meal because you can make a large quantity of the stuffing ahead of time and use it to stuff veg or just eat on its own. It is a complete meal with meat, vegetables and grains in each bite – and it leaves you completely satisfied. Not to mention it’s gluten-free and goes beautifully with a glass of pinot noir. It is a bit of a complex and multi-step process to make, but well worth it, believe me! And you’ll have leftovers to munch on for the next few days! Continue reading