May Newsletter

Flour Power

Hi y’all, Jen here!

It’s May and as flowers start to rise from the ground, we’re taking a look at the effects of flour on our diet and our health.

Many people are experiencing problems with gluten, from celiac disease to bloating or even fatigue. People even experience pain in their joints. So, what is gluten? Short answer, it is two proteins created when mixing flour and water. It happens with many types of grains, including wheat, spelt, rye or barley.

It’s one of the reason’s Ariix suggests cutting all flour out of your diet. Because gluten can cause digestive issues, it’s much harder to have a good weight loss experience.

People have the belief that wheat flour overcomes the white flour experience, but many believe that wheat flour can be addictive and creates cravings that make a diet change difficult. As cravings go, breads, muffins and donuts are very powerful adversaries.

When you need to use flour, consider using Coconut or Almond flour. These flours make a great low carb alternative to all purpose flour. They can be used for baking breads, bars and cookies. The thing to remember is that these flours are not 1:1 substitutes for normal flour, so make sure to follow a recipe when learning to use them. For instance, coconut flour absorbs a lot of liquid so you typically use 1/3 of the normal flour amount. You can even mix the two (3 parts almond to 1 part coconut) to achieve a result similar to all purpose flour.

I tend to lean to Coconut flour because it is high in fiber and low in carbs.

I challenge you to try to stop using wheat or white flour. See if you start feeling less bloated, less tired. Buy your substitute flour in a small quantity, just in case it doesn’t work for you, but stretch your mind, give these alternatives a chance.

Power your diet to new levels by taking everyday flour out of your life!

Check out our recipe this month to get a taste for alternative flours.

Black-Eyed Pea and Crab Tostada

½ C black-eyed peas, cooked
½ C lump crab meat
1 Tbsp red onion, finely chopped
¼ C red bell pepper, finely chopped
2 scallions, chopped
1/3 C roma tomato, finely chopped
2 tsp Serrano chili, finely chopped (optional)
¼ tsp mint, finely chopped
1-2 limes
Sea salt to taste
¼ C salsa de poblano (recipe below)
¼ C white cabbage, finely shredded
1 flax tostada (recipe below)

In a bowl combine peas, crab meat, onion, scallions, tomatoes, chili and mint. Add a pinch of sea salt and squeeze the juice of one lime and set aside to marinate for about 30 minutes so all the flavors can meld.

Salsa de Poblano
1 small clove garlic, finely chopped
1-2 poblano chilies, roasted
1 tsp apple cider vinegar
1 tsp cilantro
Smidgen of stevia
Pinch of sea salt

Combine and puree all of the ingredients in a mini processor.

Flax Tortillas
1 ¼ C flax meal
7 Tbsp hot water
2 Tbsp coconut flour
½ tsp sea salt

In a small bowl combine ¼ C of the flax meal with the hot water, stir and set aside. In a larger bowl combine the remaining 1 C of flax meal, salt and coconut flour. Combine the two flax mixtures adding the wet ingredients to the dry mixture. Mix with your hands and knead the dough until the dough is elastic and a little sticky. Divide the dough into 8 equal parts and roll each one into a 5 ½ inch circle, about 1/8 inch thick between two pieces of wax paper. If the tortilla is too thin it will crack and break apart when it is cooked. This also happens if there is not enough water in the dough. You can simply wet your hands as you handle the dough before rolling out or sprinkle just a few drops of water onto the dough and work it in that way. On medium-high, spray a non-stick skillet or comal with coconut oil and cook the tortilla for about 40 seconds on each side or until crisp. These keep well in a Ziploc bag.

To assemble place on tortilla on a place and add the marinated filling; top with 2 Tbsp of the salsa de poblano and garnish with shredded cabbage. Serve.

Calories: 321/54 calories from fat
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