Author Archives: Christina

Wheatless Wednesday Recipe

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I am having an amazing time playing around in the kitchen with my ‘new-found’, gluten-free ingredients.  Today’s recipe will most likely become a household staple for us.  If you love Mexican & Italian as much as I do, then you will love this combination.  Enjoy!

Enchilada Lasagna @BodyRebooted

Enchilada Lasagna - Serves 4-6

Enchilada Lasagna Ingredients @BodyRebootedIngredients:

  • 2 tbsp. olive oil
  • 1 large onion, chopped
  • 2 chicken breasts, boiled and shredded
  • 1 x 14.5 oz fire-roasted canned tomatoes, gluten-free
  • 1 x 4.5 oz can chopped mild green chilies
  • 1.5 tsp. ground cumin
  • 1 tsp. kosher salt
  • 1 tbsp. red chili powder
  • 1 x 15oz can black beans, rinsed & drained
  • 2 gluten-free brown rice tortillas (I used Engine 2)
  • 2-3 cups shredded Manchego cheese
  • 2 scallions, sliced diagonally, optional garnish
  • 1 x 4oz sliced black olives, optional garnish
  • 1/4 cup fresh cilantro, chopped, optional garnish
  • salsa & sour cream, optional toppings

Directions:

Preheat oven to 425º.  Spray 9×9 glass dish with non-stick cooking spray.

Heat olive oil in large skillet over medium-high heat.  Add onion and cook until softened, approximately 5 minutes.

Remove 1/2 the onion and place in blender.  Add canned tomatoes with juice, chilies, cumin, salt & pepper to blender.  Process until pureed.

Pour tomato mixture into skillet with remaining onions, add shredded chicken, and black beans.  Cook for 2-4 minutes, adding in water if sauce is too thick.

Cut tortillas into quarters.  In baking dish, add 1/2 skilled mixture, top with 4 tortilla quarters and 1/2 the cheese.  Repeat and top with olives, if desired.

Bake 12-15 minutes and top with scallions and cilantro.  Serve with salsa and sour cream if desired.

Enchilada Lasagna @BodyRebooted Enchilada Lasagna @BodyRebooted Enchilada Lasagna @BodyRebooted Enchilada Lasagna @BodyRebooted

Quick & Yummy Side Recipe

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Here’s a quick & easy, gluten-free side dish that you can add to any meal.  For more recipes, check out my gluten-free page HERE.

http://bodyrebooted.com/gluten-free/Sautéed Green Beans

Total Time: 15 minutes

Ingredients: 

  • 1 pound fresh green beans, stems removed
  • 2 cups water
  • 1 tbsp. butter
  • 2 garlic cloves, minced
  • 1 tbsp. shredded Pecorino Romano cheese, optional topping

Directions: 

Place green beans in large saucepan and cover with water.  Heat on medium-high for 5 minutes, or until tender.

Drain water and return pan to heat.  Add in butter and garlic.  Cook for additional 2 minutes, stirring often, until butter has melted.  Serve immediately, topped with cheese, if desired.

DDP Yoga Extreme Psycho Workout

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Today I decided to challenge myself to the DDPYoga Extreme Psycho Workout.  Ever since the Mexico retreat, I have had to step it up and learn to kick my own ass, since DDP himself isn’t here to workout with me.  :(   LOL  This workout was very much like the Mexico workouts, except in Mexico - they were double the length!  Take a look at my first attempt at Extreme Psycho Workout and Feel. The. BANG!

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We did it!

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After a year of testing, tasting, cooking, and baking, our cookbook is finally here!  Introducing the first cookbook by 2 Cookin’ Mamas: The Pregnancy Cookbook.

Pregnancy Cookbook @2CookinMamasAvailable now on Kindle & Kindle Readers!  Only $5.99!  Click HERE to purchase.

You can learn more about us at 2CookinMamas.com and you find a TON of recipes on our blog.  We write about anything from organic wines, meatless dishes, food tips & tricks, Sunday suppers, and our newest love - gluten-free recipes.  Check it out and follow us:

We will be launching a Kickstarter Campaign shortly so we can complete our android & apple cookbook app, get hard copies printed, and publish the e-book on Nook & iBooks readers.  Stay tuned for that information and if you purchase the book, please share your thoughts with us.  We would love to hear what you think of our recipes!  :)   The best part is you don’t have to be pregnant to order this cookbook.  It’s a heart healthy cookbook for anyone!  What’s my favorite recipe?  It’s a tie - between our famous Guacamole, Edamame Pasta Salad, and our Crab-Stuffed Portobello Mushrooms!  Delicious!

Guacamole @2CookinMamas

Guacamole

Edamame Pasta Salad

Edamame Pasta Salad

Crab-Stuffed Portobello Mushroom

Crab-Stuffed Portobello Mushroom

 

FDA Issues New Rules on Gluten Labeling

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Reblogged from GlutenFree Gal:

Click to visit the original post

The USA Today published an article about the FDA finally issuing rules on gluten labeling. I do believe that this is a much needed step the Celiac Community has been waiting for. This ruling finally adds legitimization to Celiac Disease and the serious effects it can cause. Now we have a true platform to jump off of to spread the word and continue our fight.

Read more… 460 more words

I was so happy to read this today. Now...let's get them to start labeling GMO products!

Gluten-Free Pizza Recipe

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What better way to kick-off going gluten-free than to make some comfort food!  Here’s my first ever gluten-free pizza recipe.  Enjoy!

Gluten Free Pizza @BodyRebootedGluten-Free Pepperoni Pizza

Ingredients:

  • Gluten Free Pizza Crust (I used 1 package of Bob’s Red Mill).  Follow package directions if using another brand.
  • 1.5 cups warm water
  • 2 eggs
  • 2 tablespoons olive oil
  • Yeast Packet (Bob’s Red Mill includes this)
  • 10-12 oz of your favorite pizza sauce (I used DelGrosso All Natural Old Style Pizza Sauce because it was low in sugar)
  • Buffalo mozzarella cheese
  • All natural, nitrate/nitrite free uncured pepperoni

Directions: 

In a mixing bowl, combine warm water and yeast and let it stand for 2-3 minutes.  Add eggs and oil to yeast mixture and blend on low.  Add pizza crust mix and blend on medium for 1-2 minutes.  Cover dough in bowl with plastic wrap and let it rise for 20 minutes.  While dough is rising, preheat oven to 425° F.

Grease large cookie sheet with gluten-free non-stick cooking spray.  Wet hands and spread dough out across entire cookie sheet.  Bake without toppings for 8 minutes.

Remove pizza crust from oven and top with sauce, cheese, and pepperoni.  (For a healthier version - try spinach & goat cheese or broccoli, mushrooms, & diced chicken).

Bake for 16 minutes or until cheese is browned.

Enjoy!

 

New Beginnings, Gluten-Free Beer, & 120 Days with DDPYoga!

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August 1st has finally arrived!  Today marks day 120 with DDPYoga and the start of my gluten-free lifestyle!  August is also my birthday month…so I know it’s going to be an AWESOME month!  :)

First things first - My check-in stats with DDPYoga.  Here’s where I stand after 120 days:

Hood Ornament @BodyRebooted

  • Starting Weight: 210
  • Current Weight: 164  (46 pounds lost!)
  • Starting Waist:  33
  • Current Waist:  27.5     (5.5″ gone!)
  • Starting Hips:  47.5
  • Current Hips:  41          (6.5″ gone!) Warrior 2 @BodyRebooted
  • Starting Chest:  41.25
  • Current Chest:  36        (5.25″ gone!)
  • Starting Thigh:  25
  • Current Thigh:  21        (4″ gone!)

That’s a lot of inches & pounds gone that I don’t ever intend on getting back!  :)   I have also gained massive strength!  The best way I know how to measure that is to put together a video, so I’ll be working on that next week.

I got a bit excited from all the shopping around for gluten-free foods and recipe hunting, so I actually started eating gluten-free yesterday!  The first gluten-free dinner I made was pizza and it turned out awesome!  My 2 year old son ate 2 pieces and asked for a 3rd!  I’ll be posting that recipe soon.  And what goes well with pizza?  You got it!  Gluten-Free Beer!  Check out these brands below and let me know your favorite!

Gluten-Free-Beer-Guide @BodyRebooted

GLUTEN-FREE BEERS:

  1. Redbridge by Anheuser-Busch - Red Lager
  2. New Planet Tread Lightly - Blonde Ale
  3. Bard’s Tale Dragon’s Gold - Brown Ale
  4. Dogfish Head Tweason’ Ale - Fruit Beer
  5. Green’s Discovery - English Strong Amber Ale
  6. New Planet Off The Grid Pale Ale - American Pale Ale
  7. Green’s Quest - Belgian Tripel
  8. Brunehaut Ambree - Amber Ale
  9. Green’s Endeavor - Belgian Dubbel
  10. Brunehaut Bio Blonde - Belgian Tripel
  11. St. Peter’s Sorgham Beer - German Pilsner
  12. New Planet 3R Raspberry Ale - Fruit Beer
  13. New Grist Sorghum Beer by Lakefront - Fruit Beer
  14. Daura by Estrella Damm - Lager

For more gluten-free recipes - check out my friend Kevin’s blog HERE.  He’s dedicated August as Gluten-Free Awareness Month!

DDPYoga @BodyRebooted

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What inspires you?

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I was recently asked what inspires me to write this blog and keep up with my health & fitness routine.  What a great question!

The Russells

The Russells

Well to start, my inspiration & motivation to get healthy again originated with my family.  I didn’t want to miss out on being an active part of my son’s life and I wanted to enjoy being a family, a mom, and a wife.  Now that I have healed from my wounds, lost weight, and re-gained my confidence back - there is a lot more to add to that original list.  Here is what else inspires me now:

  • LOVE - Love inspires me to stay healthy.  When I feel good about myself, what I’m eating, & how I’m feeling - it’s easier for me to show love to those I care about.  I took the time to take care of me, so now I can take care of others.
  • PEOPLE - People inspire me which in turn helps me inspire people.  By hearing other people’s stories, where they’ve come from, where they’re headed, and what they’ve overcome gives me hope and courage.  It helps me build the strength to share my triumphs and pitfalls so that others can know that they are not alone and help them learn from my experiences.  You don’t have to be perfect to inspire others, let others be inspired by how you deal with your imperfections.
  • BEAUTY - My son has taught me to stop and smell the roses.  To live in the moment.  And in those moments, I have drawn inspiration from many things.  I have seen a stranger pay for another person’s groceries without saying anything.  I have seen kids play together without judgment or regard of race.  I have seen butterflies emerge from their cocoon, flowers blossom, and heard the laughter of the neighborhood kids.  There is beauty all around us - all you need to do is stop and look.

The things you do for yourself are gone when you are gone, but the things you do for others remain as your legacy.  ~Kalu Kalu

Power Protein Shake

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Originating in Mexico, this muscle-building protein shake is the perfect compliment to a kick-ass workout.

Almond Horchata

Almond Horchata -1 Serving

Ingredients:

  • 1/4 cup blanched whole almonds
  • 3/4 cup unsweetened almond milk
  • 1 tsp fresh lime juice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • Glass of ice
  • 1 Cinnamon Stick, optional garnish
  • Lime zest, optional garnish

Directions:

Place first 5 ingredients into blender and mix until creamy.  Strain several times through cheesecloth and pour over ice.  Garnish with cinnamon stick or lime zest.  Flavor will strengthen if made 1 day earlier and chilled, covered.

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