Thanks to everyone at the Dallas Farmers Market for the wonderful, welcoming weekend – vendors, staff and customers alike! Our first, chilly, busy weekend was an inspiring experience and I look forward to many more amazing weekends with you!
A special welcome to the new newsletter subscribers! If you want to peruse back issues they are all conveniently located here on the Grain Free Haven website.
WHOLE30 JANUARY CHALLENGE
One topic that came up repeatedly last weekend was Whole30. Not knowing much about it, I dug into my computer for some research. I did it not only to educate myself, but to also to help customers figure out what Grain Free Haven products are compliant. As I sit sipping my Whole30 non-compliant creamy, stevia sweetened coffee, I discover that many of our Grain Free Haven products are thisclose to compliant but none quite fit the bill.
I first thought that since grains were excluded from the Whole30 program it would be easy to rely on an existing product. I was wrong. The coating on our Cajun Peanuts is great, but the peanuts themselves (legumes) are not. The Momma’s Pecans and Mixed Nuts are close too, but the included Worcestershire Sauce nixes them from the Whole30 list. The muffins are not far off, with their almond meal and coconut flour; unfortunately, the added stevia and fact they are considered baked goods keep them off the compliant list.
If you have not heard of Whole30, much less the January challenge, it is a 30-day eating path that removes certain food groups from your diet, including sugar/sweeteners, grains, dairy and legumes. According to the Whole30 website, the four food groups can negatively impact your health by draining your energy levels, disrupt the digestive system, exacerbate aches and pains, and prevent weight loss. More details can be found here.
Although the challenge can be done during any 30-day period, the January Challenge itself begins and ends in January, with a lot of social media support for those who accept the challenge.
Now, all that being said, I don’t want to anger the Whole30 gods, but our awesome Power Bun ingredients are compliant technically, though not in context. The ingredients are all fully compliant with Whole30–coconut flour, flaxseed meal, baking soda, lard, salt and eggs. They are definitely baked goods, which makes them a Whole30 no no.
I mention them because if you are trying to sustain some of the grain free habits you formed during the January Challenge, keep them in mind. They have brought much satisfaction to the members of my grain free household for burgers, breakfast and lunch sandwiches, as well as my daughter’s coveted “cheesy bread.”
In honor of those of you taking on the Whole30 January Challenge I am offering a new product–Cajun Cashews! They include some of the best cooking and eating fats on the Whole30 shopping list, including Extra Virgin Olive Oil and Cashews. Our new Cajun Cashews can be put on your fully compliant list! Find them at our booth this weekend!
Here are two more helpers for those doing the Whole30 January Challenge. The first part is quick to prep and bake, and the roasted squash is delicious hot or cold. Don’t forget to eat the skin as well – the roasting softens and gives the skin a texture similar to potato or apple skin!
The second part more fully utilizes the squash by baking the seeds for another Whole30 compliant snack!
Roasted Acorn Squash
2 acorn squash
3 Tablespoon olive oil
1 teaspoon ground cinnamon
1 teaspoon salt
Preheat oven to 400F. Cut squash in half lengthwise, then remove stringy membrane and seeds. Make horizontal slices about 1/2 inch wide to create “C” shaped pieces.
Grease a large cookie sheet with one tablespoon of the olive oil. Place squash pieces on sheet in one layer. Sprinkle remaining oil on slices. The best way to evenly distribute the oil is to get messy – pour it on your hands and wipe the top of each piece with your oiled fingers.
Sprinkle slices with cinnamon and salt. Bake in oven for about 25 minutes, until squash is tender (a fork slides easily into the thicker pieces) and just starting to turn golden brown. Do not be deceived – it may not look done, but it really will be. Serve warm or cold.
Roasted Squash Seeds
1 teaspoon ground tumeric
1 teaspoon garlic powder
2 teaspoon ground cinnamon
1 teaspoon chili powder
1 Tablespoon extra virgin olive oil
1 – 2 cups squash seeds
Preheat oven to 250 degrees. Separate seeds from sinew and set out to dry on a tray for at least half an hour. Don’t worry about rinsing them – any squash left on the seeds helps to enhance the flavor.
In a small bowl combine spices and oil. Add seeds and toss until coated. Spread seeds on a cookie sheet, making sure they are spread out as much as possible in a single layer. Toast for about 30 minutes, until dried out and crispy. Remove from oven and let cool completely. Store in an airtight container.
Saturday, January 16, 2016, 8am-5pm: Dallas Farmers Market. It will be our second weekend at the market and I could not be more excited! We will have our standard nut mixes, macaroons and muffins. As promised, an old favorite is returning–Jalapeño Cheddar Muffins! A new addition to our nut mix family are not only grain free, but also Whole30 compliant – Cajun Cashews!
Sunday, January 17, 2016, 10am-5pm: Dallas Farmers Market. Our muffins will again be available and ready for your Sunday brunch! Also look for our Power Buns for your weekday meals and nuts for afternoon snacks. Don’t forget about the Whole30 compliant Cajun Cashews! Be ready for the week to keep your eating healthy!
If you come by my booth and tell me this week’s discount code you will get $1 off any purchase of $15 or more! The code for this week is WHOLE30 CHALLENGE!
Please feel free to forward and share this newsletter with anyone you like! I look forward to seeing you this weekend!