Gluten Free Stew For You! Rutabaga & Arm Roast Recipe
Gluten Free Stew For You!
Rutabaga & Arm Roast Recipe
By Jen Springer
Ah, the comfort of a late winter stew … mmmm!
Eliminating gluten always makes for a thickening challenge with the sauce. Not with this super duper rutabaga beef recipe though, with savory flavor galore. You just need a big rutabaga, a medium sized arm (pot) roast, some herbs, and time. Ok, ok – I exaggerated, there are a few more ingredients needed to get your taste buds dancing.
If you can chop and throw stuff in a pot, this recipe will impress and you’ll be mistaken for Rachel Ray.
Just make sure you add the peas in last so they don’t turn into pukey green mush!
The Recipe
Ingredients:
1 Rutabaga
1.5 Arm Roast (Pot Roast)
1/2 Large Onion
6 Large Cloves Garlic
1 tsp Rosemary
2 tsp Greek Oregano
1 tsp Thyme
1/2 Container Imagine Brand Portobello Soup
2 c. Water
1/4 cup Balsamic Vinegar
1 c Peas
1 tsp of tapioca starch
Salt & Pepper
Directions:
Preheat oven to 325.
Use a Dutch oven or large stainless pot that can also be baked in. Brown (sear) the arm roast in a large pot on all sides so the juices stay in. Then add water to the pot while it’s still hot to get the brownings loosened up. Next add all ingredients but peas.
Put entire pot in the oven and roast for 3 hours or until roast pulls apart and rutabaga is tender.
Then pull stew out of oven and remove 1.5 cups of liquid. Add the frozen peas to the stew pot and put it oven while you’re waiting for the liquid to cool.
When the 1.5 cups of stew liquid is cool, whisk in 1 heaping tablespoon of tapioca starch. Stir mixture back into the stew, salt and pepper to taste. Allow to rest on the stove. As it cools the tapioca starch should thicken the sauce. If need be, put on low heat and starch will thicken.
I know this picture is pretty awful, but I wanted you to see what this should look like when it’s done. Better find my MIA Olympus and can the Droid!
* WARNING: Don’t be a colossal klutz like me and use pots you normally don’t roast in. I grabbed the VERY HOT handle twice and burned my hand. YEOWY!!! The very reason I keep my Lavaderm Cooling Mist next to the stove. Burns don’t stand a chance, unfortunately I need to use it often. *
Bon appetit!
Please share with all those you know living gluten free by using the links below!
Jen Springer is a Holistic Nutrition Expert who currently serves 10,000 clients. Her approach to health is refreshing and out of the box, yet makes so much sense. She has a track record of helping people have the “A-HA” moment they need in order to start rebuilding vibrant health which is their birth right. With her guidance, people quickly get results even though they’ve spent years of chasing for answers. Jen has been a health educator and practitioner for the last 10 years.
Adaptogens: The Swiss Army Knives For Adrenal Fatigue
Adaptogens: The Swiss Army Knives For Adrenal Fatigue
by Jen Springer
Adaptogens, sounds like a virus or some other cootie doesn’t it?
Far from it, they are your best friends if you have any of the enigmatic health conditions that doctors are scratching their heads over.
The adrenals are those little walnut sized buggers that sit on top of your kidneys. I refer to them as “the spark plugs of life” because they give us our zip and keep us running. Even though they are little, they have a big responsibilities.
When in full gear, they give us the juice to push beyond exhaustion or keep us in high alert when in danger. It is my personal opinion that because we run around like chickens with our heads cut off and don’t take the time to rest and recover, everyone should support their adrenal glands.
You’re probably thinking, “does that include me?”.
Let me give you some signs of adrenal fatigue and you decide:
- Dragging your buns out of bed but you’re wired at night
- PMS and other hormonal whackiness
- You’d rather clean your toilet than have sex
- Can’t poop or poop is spastic
- Any autoimmune craziness
- You hurt all the time without injury
- Feelings of anxiety, panic, depression
- Blood sugar cannot stabilize
- The bags under your eyes look as if you haven’t slept for months
- Your fingernails split vertically
I write about adrenals quite frequently because I feel they are at the core of all dis-harmony in the body. I feel supporting these little glands are imperative in any health recovery program and will speed up progress by light years. But, one must be careful on which herbs they choose. There’s been many a day where I’ve been wired up all night, felt anxious, or had crazy blood sugar swings because I chose the wrong herb!
My encouragement is to first get an adrenal function test prior to taking any herbs so you don’t take the wrong herbs and make matters worse. (Ask me how I know!!!) If you have a cool integrative doc, ask him/her for a 12-hour cortisol test with DHEA.
If your doc thinks you’ve been smoking crack and has no idea what you’re talking about, you might find an indy lab who will do it like ZRT through Canary Club.
Reason? Certain herbs should be used for high cortisol and others for low.
There are some that will do double duty also but honestly, it’s best to know what you’re targeting. There are a zillion adaptogens and they loved by Chinese and Ayruvedic Practitioners. Adaptogen means they support immunity, stress, and can do the ‘ol presto chango to do what your body needs. That’s why I love them, they are broad spectrum and are multi-functional.
I know learning about herbs can be confusing and overwhelming, so I’m giving you a few to start playing with.
Here are my top 5 of all time:
Ashwadandha: Just saying that name ASH-WA-GAN-DA is fun!!! Say it 6 times super fast and you’ll smile for sure. This herb is best for HIGH cortisol situations. If a person knows when they are spiking (from the tests), do it then. I know I spike at night and that’s why I wake about 3 am. So, I’ll do some of this in the late evening to help even me out. This one is also helpful for lack of bedroom ‘mojo”.
Eleuthero: Also known as Siberian Ginseng. If you have LOW cortisol, this herb might be your consideration. If you have low blood sugar (hypoglycemia), DO NOT USE this herb. Like a ding-dong I was taking mitfuls to help my adrenals, but I didn’t know that if you are a hypoglycemic this herb should be avoided. This herb rocks for everyone else and is especially great for people who are so burned out they aren’t making cortisol anymore.
Licorice Root: This is a tonic herb for the adrenals that is great to pair with eleuthero. It tastes yummy and can even be used as a tea. People with adrenal fatigue often have low blood pressure. This herb will help raise it up so upon quick standing the room won’t spin anymore! People with high blood pressure should not use this herb. When under heavy stress, I enjoy this as a tea in the morning.
Rehmannia: I love this herb! I love this herb! I love this herb! This little adrenal tonic is pretty much a-ok for high or low situations and FANTABULOUS for blood sugar folks like me. A little harder to find, but a great choice for overall adrenal support.
Lycium Barbarum: Just like rehmannia, this baby can be used for everyone. It’s not really an herb though, it’s a fruit that the Chinese have been using for eons to support kidney and liver chi. I have never had a negative response to this botanical and I know it has been instrumental in repairing my insulin resistance issues and unclogging my sluggish liver. I’ve also known men who’ve had trouble saluting (you know what I mean, wink wink) start running around the house after their wives about a week after loading this little gem. I prefer the liquid form over the whole dried berry because if the adrenals are in trouble, so is digestion. The liquid is assimilated much faster, that means feeling better in short order.
Become friends with the adaptogens, learn about them, and use them.
Get tested before using targeting herbs like ashwaganda or eleuthero so you’re knowing which tool to use for the job. You wouldn’t use a screwdriver to do a hammers job would ya? I’ve tried, doesn’t work! Tonics like licorice and rehmannia and if you’re not in severe adrenal fatigue, you might be able to get by with just these.
The lycium barbarum can be used by anybody in any situation. I have a friend who makes a concentrated and great tasting formula (unlike ashwaganda or rehmannia!) for this, contact me and I’ll show you the way you’ll look forward to taking your adaptogens every day.
Jen Springer is a Holistic Nutrition Expert who currently serves 10,000 clients. Her approach to health is refreshing and out of the box, yet makes so much sense. She has a track record of helping people have the “A-HA” moment they need in order to start rebuilding vibrant health which is their birth right. With her guidance, people quickly get results even though they’ve spent years of chasing for answers. Jen has been a health educator and practitioner for the last 10 years.
Gluten Free Bean Free Cyclone Chili Recipe
Gluten Free, Bean Free Cyclone Chili Recipe
by Jen Springer
Ever had chili without beans? Here’s your chance!
Yeee haw! My Gluten Free White Bean Chicken Chili Recipe is one of my most shared recipes to date, but wait until you try this one. This beef chili will be kind to your blood sugar and rev up your metabolism.
My dad used to make this unusual and distinctive meal. This recipe came from an old Marlboro give-away printed in 1979 entitled Famous Chili Recipes from Malrboro Country. I am pretty sure the booklet was given away with an official Marlboro Chili Kettle, boy I’d love to have one of those!
Because this recipe is beef, spices, cactus, tomatillos and a splash of tomato – the flavor is an orchestra on your palate.
You make this once, I guarantee you’ll crave it again in the future.
Every now and then you’ll say, “You know what I have a taste for? That chili with the cactus and no beans.” Well, that’s been my experience for the past 25 years.
This time around I made it with canned serranos, green tomatoes (tomatillos), and cactus (nopalitos) because that’s all I could find this time of year (winter). Boo hoo for me.
I recommend fresh ingredients if you can get them. Find these unique goodies in the Mexican ingredient aisle or even a Mexican market.
Using fresh ingredients will give you a brighter flavor; the chopping and prep is well worth it.
I’m going to give you the recipe verbatim from my Marlboro cookbook. As always, I tweak it to fit my snobby palate.
The Recipe:
Ingredients:
1/3 cup of lard (yes, it calls for lard)
4 pounds of beef chuck, cut into 1/2 inch cubes
1 large onion, finely chopped
1 cup drained canned nopalitos (cactus) or cooked green peppers
12 canned (or fresh) Serrano peppers, seeded and chopped, or 12 tiny green hot pickled peppers, seeded and chopped
2 10-ounce cans of Mexican green tomatoes (tomatillos) or 3 cups of cut-up fresh tomatillos (about 10)
1 6-ounce can of tomato paste
1 1/2 cups of beef stock or canned beef broth (use MSG free)
1/3 cup chopped fresh coriander (cilantro) or 1 1/2 teaspoons of ground coriander
5 teaspoons of crushed cumin seeds or ground cumin
1 1/2 teaspoons of salt
1/2 teaspoon of ground black pepper
Modifications I made with ingredients:
- I’d use bacon fat next time and not lard
- Use fresh cactus, not canned
- Use cactus over green peppers
- Use fresh tomatillos, not canned
- I used both fresh cilantro AND ground coriander
- I added 1/4 teaspoon of cinnamon. Why not?
- Fresh serrano peppers all the way. Watch out, they are really hot!
Directions:
Heat lard in a large frying pan; add meat about 1 pound at a time, removing after each pound is browned. After all four pounds are browned, put onions and garlic in kettle and cook until soft. Add all ingredients to a large crock pot.
Rinse cactus peices in cold water if using canned. If using fresh, chop cactus into long strips. Add to the beef. Also add peppers, tomatillos, tomato paste, beef stock, coriander, cumin, salt and pepper. If you’re daring and add cinnamon, do it now. Cover and simmer about 2 1/2 hours. During the last 1/2 hour, add the fresh cilantro. Makes about 2 1/2 quarts.
* If using fresh tomatillos, increase beef stock or broth to 3 cups.
Serve with sour cream if desired.
Make this fantastic recipe and please share your comments. I love hearing from you!
Jen Springer is a Holistic Nutrition Expert who currently serves 10,000 clients. Her approach to health is refreshing and out of the box, yet makes so much sense. She has a track record of helping people have the “A-HA” moment they need in order to start rebuilding vibrant health which is their birth right. With her guidance, people quickly get results even though they’ve spent years of chasing for answers. Jen has been a health educator and practitioner for the last 10 years.
Body Odor, Anxiety, & Protein Digestion
Body Odor, Anxiety, & Protein Digestion
by Jen Springer
Ever stink so bad that you are afraid to lift your arms and expose your pits, even after you just took a shower?
I’m not talking about the haven’t-been-washed-in-a-week sweat sock smell, I mean stinky dead fish smell. This is the mother of all odors, a hold-your-breath-and-wait-for-fresh-air stench. This isn’t normal, even on a hot summer day.
This embarrassing B.O. could be from the protein in your body that isn’t being digested. The bi-product is an abundance of ammonia and since it can’t leave the normal excretory routes, it comes out the skin and you smell like an old cat box. SUPER YUCK FACTOR!
Unfortunately, nobody talks about how to fix the type of body odor you lose friends over. I care about you, so I’m going to shoot straight with ya. Taking a shower and washing your clothes won’t cut it.
If you haven’t read it already, I wrote an article in January on Protein, Amino Acids, & Enzymes for Anxiety Relief. Protein is the core of life, your body needs it to make everything. No joke.
You might not be digesting protein if:
1. Your body stinks; especially your pits and breath.
2. Your gas is putrid; peel the off wall paper bad.
3. Your brain isn’t right. Anxiety, panic attacks, mood swings, depression, and foggy thinking just to name a few.
4. Blood sugar is imbalanced even after eating a protein hearty meal.
5. After you pee the water surface looks sudsy and bubbly. After the bubbles are gone, you might even see a streaky film on the surface of the water.
The hardest proteins to digest are from animal sources like beef, eggs,chicken, fish, and turkey. The two milk proteins – casein & whey – are the worst offenders. When my gut was a wreck, I had pity for anyone who came near me after I ate casein rich cheese.
There are some simple things you can do to kick start the process of breaking down protein into it’s amino acid components, aka: improve digestion.
Simple tips to start smelling like a rose again:
1. Cut back on the animal based protein. If using protein shakes, switch to a plant source like brown rice protein. I do not advise the use of soy protein, no matter what kind of propaganda it’s manufacturers are saying. I just recorded a killer video of how I make my smoothie, have you seen it yet? WATCH HERE.
2. Cleanse your liver.
3. Rebuild your gut with enzymes (especially protease) & pro-biotics.
4. Support the kidneys, they are working overtime if there’s toxic undigested protein to be excreted. Parsley, asparagus, and kidney targeted herbal tinctures.
5. To de-odorize your body, eat a lot of greens. Especially helpful is chlorophyll.
These tips should help reduce air pollution and greenhouse gases. Oh, I almost forgot. Get rid of the clothes that you have stenched up! They have the nastiest odor causing bacteria and ammonia in them, even the iron tough quadruple action laundry detergent won’t make a dent. The best use for these casualties is campfire kindling.
Improving protein digestion will help you stop stinking, but that is just the tip of the iceberg. Your overall health will improve and you’ll be able to stay awake all afternoon without constant cravings. Your mind will be sharper and you’ll probably feel less anxious. It’s the most basic form of anxiety therapy.
Try these tips and please make the world a safer place to breathe by sharing these secrets by using the share links below!
Jen Springer is a Holistic Nutrition Expert who currently serves 10,000 clients. Her approach to health is refreshing and out of the box, yet makes so much sense. She has a track record of helping people have the “A-HA” moment they need in order to start rebuilding vibrant health which is their birth right. With her guidance, people quickly get results even though they’ve spent years of chasing for answers. Jen has been a health educator and practitioner for the last 10 years.
Gluten Free White Bean Chicken Chili Recipe
Gluten Free White Bean Chicken Chili Recipe
By Jen Springer
What, chili with no tomato, beef, red pepper, or red beans?
You will love this chili if you like gluten free, chicken, and a sassy kick. Recipes that aren’t the same ‘ol, same ‘ol are always fun to make. Everyone will want this recipe if you serve this baby up at your next pot luck, guaranteed.
I made two types of chili this go around, a white chicken and also red bean-less. Both were gone in 3 days because they were SO DELICIOUS! (Stay tuned for the red bean-less.)
In our kitchen chili made with kidney beans, ground beef, tomato paste, and oyster crackers doesn’t cut it. It has to be creative and super tasty as well as being gluten free still blood sugar friendly.
The Recipe:
Ingredients:
1 Pound of Ground Chicken
1 Tablespoon of Bacon Fat
3 – 15 oz. Cans of Drained and Rinsed Northern White Beans
10 Fresh Large Tomatillos: Husked, Scrubbed, and Rinsed Well
2 Fresh Serrano Peppers, Minced
2 Teaspoon Cumin
2 Vegetable Bullion (I use Rapunzel organic because it’s soft and I can break it up and add to a recipe in little pieces)
1 Bunch of Fresh Cilantro, Chopped
salt
Directions:
Place the 3 cans of drained white beans in a large pot. Brown chicken with bacon fat, do not drain. Add to the beans. Quarter the tomatillos and add to a food processor with the serranos. Pulse about 5 or 6 times, until tomatillos are still a bit chunky. Add tomatillos and serranos to chicken. Finish off the pot with the cumin and 2 bullion cubes.
Let the ingredients cook over low heat for 4 hours. Immediately before serving salt to taste and add chopped cilantro. Serve with a dollop of sour cream and ENJOY!
If you love this recipe please share, share, share away!
Jen Springer is a Holistic Nutrition Expert who currently serves 10,000 clients. Her approach to health is refreshing and out of the box, yet makes so much sense. She has a track record of helping people have the “A-HA” moment they need in order to start rebuilding vibrant health which is their birth right. With her guidance, people quickly get results even though they’ve spent years of chasing for answers. Jen has been a health educator and practitioner for the last 10 years.
