Addictive Opiate Qualities of Wheat

A helpful article from Kimberly Snyder about the harmful properties of Wheat (even whole!), and why you should cut it out of your diet for good:

Are You Addicted to Wheat?


I recommend following Kimberly’s advice in the link above, and try being wheat-free for a while to feel the radical difference for yourself.

You’ll likely notice less fatigue, bloating, and think more clearly, too, as well as having a more in-control appetite.

Need some wheat-replacement ideas? Try the rice noodles by Tinkyada, Bragg’s liquid aminos, OR even better, Coconut Aminos (reminds me of ponzu) for soy sauce, and Rice Bread or Quinoa Loaf (toasted, and covered in Virgin Coconut Oil and Himalayan Pink Salt, of course!).

Also, try the Healthiest Fried Zucchini–the wheat-free breading works as a substitute for traditional wheat coatings in any fried dish.


Perfect Texture Gluten-free Noodles

This is my favorite brand of gluten-free pasta; it holds its al dente texture well into its days of becoming leftovers, and even holds up in homemade soups!


Other kinds of gluten-free noodles either fall apart shortly after cooking, overcook quickly, or are filled with corn, potato, or other unnecessary starches that can pack on the pounds.

With this brand of brown rice pasta, you get excellent texture, most similar to traditional noodles, while avoiding the high sugar (created in your body from simple starches) and hard-to-digest and inflammatory properties of glutenous noodles.

I enjoy the option with added rice bran, because of the exta nutrition, fiber, and chewiness.

Cover in your favorite pesto sauce, or toss with sun-dried tomatoes, fresh tomatoes, basil, lemon, garlic and olive oil for a quick, simple and delicious summer dish.


Healthiest Fried Zucchini

Sometimes, you just get a craving for some fried food…


This version of deep-fried zucchini (my favorite french-fry substitute) is gluten-free and fried in Avocado Oil, so you can feel good about eating it!

There have been two giant zucchini in my kitchen just begging to be used in a dish.

My intentions were for soup, or curry. But, after a night out, I needed something rich–not light.

Thus, deep-fried zucchini.

Fortunately, I had a bottle of avocado oil I needed to crack open, and plenty of hungry friends to help mitigate my deep-fried binge.

Avocado oil is an extremely stable oil, and can be heated to high temperatures without producing carcinogens or other disease-causing toxins–making this your best choice when you just have to indulge in a deep-fried treat.


For the Zucchini:

1 Large Zucchini

1-1/2 c. Tapioca Flour (same as tapioca starch)

1/4 c. Organic Corn Starch

Salt, Pepper, Cayenne pepper to taste

3 Eggs

Avocado or Coconut Oil


1 oz. shredded or grated Cheese (goat or sheep is always a better choice!)

For the Spicy-Aioli Dipping Sauce:

1/4 c. Vegan Mayo Alternative (I like this brand)

1 tsp. Hot sauce (I went for the splurge and used Sriracha)

2 med. Cloves Garlic, minced


  1. In a large wok or skillet, pour in about 2 inches of Avocado oil, and turn the heat to med. high.
  2. In a small bowl, stir together all ingredients for aioli. Set aside.
  3. Chop the zucchini in half. Slice into medallions about 3/4in. thick.
  4. In a paper bag, place 1/2 c. Tapioca starch, and a pinch of salt and pepper.
  5. Toss medallions into bag and gently shake until all surfaces of zucchini are lightly coated.
  6. Whisk three eggs together in a pie pan.
  7. In a second shallow dish add the remaining tapioca flour, corn starch, and a pinch of salt and pepper. This will be your coating.
  8. Check to see that your avocado oil is hot. You can test this by dropping a bit of flour into the oil–if it sizzles loudly and quickly it’s hot enough. If not, you may need to turn up the heat on the burner.
  9. Dump a few pieces of zucchini into the pan with the whisked eggs and make sure the pieces are covered with egg on all sides.
  10. Move zucchini to dish with the coating mixture and toss to cover thoroughly in flour.
  11. Gently shake off any excess–but not too much, this is the most delicious part!
  12. Toss into hot oil and watch closely. The zucchini should fry very quickly, and you want the squash to retain some of its firmness. It’s about one minute or less, usually.
  13. Remove finished zucchini from oil and place onto a plate lined with paper towels, paper bags, or even newspaper.
  14. Sprinkle salt, pepper, cayenne pepper, and a little bit of cheese on top and repeat the process with more zucchini.

Wait for them to cool and dip in the spicy aioli.

So. Good.

Mmmmmm…. Clear-conscience comfort food!