Leaves of Life

Our practitioners identify the underlying cause/s of illness
and guide patients on an individualized journey to wellness.

7720 Rivers Edge Dr.
Suite 121, Columbus, OH 43235
Mon-Thurs 9:30am-6:00pm
Fri 9:30am-4:00pm

Category: Gluten Free

Gluten is a protein found in wheat (and a few other related grains) and many prepared or processed foods. More and more people are diagnosed with an intolerance to gluten, termed Celiac Disease, however, many more suffer from a non-Celiac sensitivity to gluten that can be potentially more dangerous since continuous, unknowing exposure to an irritant can result in chronic inflammation in the body.

To learn more about why gluten has become such a common culprit in chronic disease and inflammation, check out the books “Grain Brain” by Dr. David Perlmutter or “Wheat Belly” by Dr. William Davis.

Dairy-Free, Detox, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Uncategorized

Sweet Potato Chickpea Chili

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Ingredients:
  •  2 tablespoons olive oil
  •  1 small yellow onion diced
  •  2 cups peeled and chopped sweet potatoes
  •  1 red bell pepper, seeds removed and chopped
  •  2 cloves garlic, minced
  •  1 small jalapeno, minced
  •  3 cups vegetable broth
  •  1 15 oz can fire roasted, diced tomatoes
  •  1 15 oz can diced tomatoes
  •  1 15 oz can chickpeas, rinsed and drained
  •  2 teaspoons chili powder
  •  2 teaspoons ground cumin
  •  1/2 teaspoon smoked paprika
  •  1/4 teaspoon cayenne pepper
  •  1/4 cup chopped cilantro
  •  Salt and pepper to taste
Instructions:
  1. In a large pot, heat the olive oil over medium high heat.
  2. Add onion, sweet potato, and red pepper. Cook for about 5 minutes, until the onion is softened. Add the garlic and jalapeno and cook for 2 minutes.
  3. Stir in the vegetable broth, diced tomatoes, chickpeas, chili powder, cumin, paprika, and cayenne pepper. Cover the pot and reduce the heat to maintain a gentle simmer. Cook for 40 minutes or until the sweet potatoes are tender and chili has thickened.
  4. Stir in the cilantro and season with salt and pepper, to taste. Garnish with avocado, cilantro, green onions, chips, and any other desired toppings. Serve warm.
  5. Note-this chili will keep in an airtight container in the fridge for up to 4 days. It also freezes well. Cool completely and store in a freezer container. The chili can be frozen for up to 2 months and the recipe can easily be doubled.
Dairy-Free, Gluten Free, Grain-Free, Healthy Desserts, Paleo, Recipes, Uncategorized

Chia Fruit Muffins

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Photo and recipe courtesy of Leaves of Life

Ingredients:

  • 1 cup coconut flour
  • 2 tbsp shredded coconut, unsweetened
  • 1/4 tsp sea salt
  • 1/4 cup chia seeds
  • 1 tsp baking powder
  • Stevia to taste
  • 6 eggs
  • 1 cup milk (pea protein adds 8g protein per cup, but any milk will do)
  • 1/4 cup maple syrup, coconut nectar or honey
  • 1/4 cup coconut oil, liquid
  • 1 tbsp vanilla extract
  • 1 cup fruit of choice (peach is pictured here)

Instructions:

  1. Preheat oven to 350 degrees
  2. Combine dry ingredients in one bowl and wet ingredients in another (reserve fruit for now)
  3. After thoroughly blending dry and wet ingredients in their separate bowls, add the dry to the wet slowly while stirring continuously, until thoroughly incorporated
  4. Gently stir in fruit
  5. Grease muffin pan with coconut oil
  6. Spoon in mixture to just below the top of each cup
  7. Bake for 25-35 minutes until a toothpick comes out clean

A fresh fruit garnish is the perfect complement!

Dairy-Free, Detox, Elimination Diet, Gluten Free, Grain-Free, Healthy Desserts, Keto, Keto Dairy Free, Paleo, Recipes

Coconut Chia Pudding

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Recipe and photo courtesy of Leaves of Life

Ingredients:

  • 1 cup milk (I use pea protein milk to add 8g protein per cup, but any milk will work)
  • 2-3 tbsp full fat coconut cream (from the top of the can of whole fat coconut milk), warmed to liquid
  • 1 tsp vanilla extract
  • 1-3 tsp honey, maple or agave syrup
  • Stevia to taste (optional)
  • 3 tbsp chia seeds
  • 1/4-1/3 cup shredded coconut
Instructions:
  1. Blend first 5 ingredients
  2. Stir in chia seeds and shredded coconut
  3. Shake thoroughly
  4. Agitate for 5 minutes
  5. Allow to sit on the counter for several hours or overnight so the pudding thickens properly
Top with berries and shredded coconut and enjoy!
Gluten Free, Healthy Desserts, Recipes

High-Protein Blueberry Pancakes

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Photo courtesy of Leaves of Life

Ingredients: 

  • 1 16-ounce tub of cottage cheese
  • 5-6 eggs
  • 1-2 heaping tbsp GF pancake mix
  • Salt and cinnamon to taste, if desired
  • 1 cup frozen wild blueberries
  • Coconut oil for frying

Instructions:

  1. Turn skillet on medium heat and add 2-3 tbsp coconut oil
  2. Blend top 4 ingredients until smooth
  3. Stir in (don’t blend) blueberries (best if used frozen to thicken batter)
  4. Fry on each side 3-4 minutes (a lid helps batter to cook more evenly)
  5. Top with maple syrup and enjoy!

Think outside the recipe: add flax seed, shredded coconut or other fruit to increase fiber and try topping with fresh fruit! You could also include a couple of sausage links.

Dairy-Free, Detox, Elimination Diet, Gluten Free, Recipes

Steel Cut Oats

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Steel Cut Oats

Ingredients:

  • 1/2 cup steel cut oats
  • 1 cup water
  • Stevia to taste (optional)
  • Cinnamon to taste (optional)
  • 1/4 tsp vanilla (optional)
  • Pinch of salt (optional)

Instructions:

  1. Mix water, stevia, cinnamon, vanilla and salt in a pan on the stove.
  2. Bring mixture to a boil
  3. Add steel cut oats
  4. Return to boil
  5. Turn off heat and cover, but leave on burner.
  6. Allow to sit overnight on the stove.
  7. In the morning, top with your favorite toppings and enjoy!

Topping ideas: apples, berries, nuts, coconut crisps, shredded coconut, a dollop of Greek yogurt or nut butter.

 

 

Dairy-Free, Detox, Elimination Diet, Gluten Free, Recipes, Uncategorized

Overnight Oats

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Overnight Oats

Ingredients:

  • 1/3 cup steel cut oats
  • 1/3-1/2 cup milk (any variety will work)
  • Stevia to taste (optional)
  • Pinch of salt (optional)
  • Cinnamon or vanilla to taste (optional)

Instructions:

  1. Mix stevia, salt and cinnamon in milk and shake to mix thoroughly
  2. Add steel cut oats and shake
  3. Put in refrigerator overnight
  4. In the morning, add your favorite toppings and enjoy!

Think outside the recipe:

For creamier oatmeal, add 1/2-1 tbsp chia seeds before allowing to sit overnight, or some Greek Yogurt after the oats have set overnight (the yogurt seems to inhibit the oats from soaking up the milk). Some topping suggestions: berries, nuts, coconut crisps or shredded coconut.

 

Dairy-Free, Detox, Elimination Diet, Garden Gluttony, Gluten Free, Grain-Free, Paleo, Recipes

Hamburger Salad

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Photo courtesy of Leaves of Life

Ingredients:

  • Lettuce, chopped
  • Tomato, chopped
  • Onion, chopped
  • Crumbled hamburger, cooked (turkey, grass-fed beef, or bison)
  • Bubbie’s fermented dill relish
  • Dijon or yellow mustard
  • Salad dressing of choice

Instructions:

  1. Assemble salad
  2. Top with warm burger
  3. Dress the salad and enjoy!

Tips: Try different dressings and toppings to mimic the same flavors you enjoy on a burger. A sun-dried tomato vinaigrette can help approximate ketchup, and a creamy Annie’s Goddess dressing helps to stretch the mustard flavor without over-salting.  If these options won’t work for whatever reason, olive oil and vinegar, salt and pepper are remarkably tasty. If you prefer a cheeseburger and you tolerate cheese, top with some shredded, grass- fed cheddar.

Dairy-Free, Detox, Elimination Diet, Gluten Free, Grain-Free, Paleo, Uncategorized

Baked Chicken “Wings”

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Photo courtesy of Leaves of Life

Ingredients:

  • 6-8 boneless, skinless chicken thighs (or 3-4 breasts split in half)
  • 1/8-1/4 cup Frank’s Red Hot (aged cayenne pepper sauce)
  • Salt and herbs to taste (rosemary, pepper, garlic, thyme are all great choices)

Instructions:

  1. Spread chicken out flat in baking dish
  2. Evenly coat with Frank’s Red Hot sauce
  3. Sprinkle salt and herbs on top
  4. Bake at 375 for 30 minutes or until cooked through

Tip:

Take advantage of the hot oven to roast some cauliflower or other veggies at the same time, and maybe a sweet potato, too!

Reserve the extra juices to drip over fresh veggies when you plate it up!

Dairy-Free, Gluten Free, Grain-Free, Healthy Desserts, Recipes

Chocolate Chia Pudding

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Photo courtesy of Leaves of Life

Ingredients:

  • 1 cup milk (cashew, coconut, hemp, etc)
  • 4 dates
  • 2-1/2 tbsp cacao powder
  • ½ tsp stevia
  • ½ tsp vanilla
  • 6 tbsp chia seeds

Instructions:

  1. Blend milk and dates in high speed blender until smooth.
  2. While running on low speed, add cacao, stevia, vanilla and lastly, chia seeds.
  3. Allow to sit a few minutes and reblend gently 2-3 times until chia seeds stay suspended.
  4. Pour into serving or storage container.

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