Podcasts about almond flour

This episode discusses the importance of controlling carb intake after weight loss surgery and introduces almond flour as a bariatric-friendly carb substitute. The use of almond flour in baking is explored, including tips for achieving the desired texture. The health benefits of almond flour, such as its protein, fiber, and healthy fat content, are highlighted. Oh how we love our carbs! But after weight loss surgery, watching how much carb you eat is important in your successful journey. Can you cut carbs in baked goods and snacks that you buy or make without losing flavor? Yes, you can. Have you heard of almond flour? Did you know it's bariatric friendly? Plus, it has numerous health benefits you're going to like. I'll share at least 5.Visit Procarenow.com for all of your vitamin, calcium and protein needs. Use Code: Susan10 to save 10%You can share the message of hope, healing and transformation with your purchase from NewHopeGirls.com Use code TRANSFORM to save 15%Dumping Syndrome FreebieChapters00:00 Introduction: Importance of Carb Control After Weight Loss Surgery03:20 Almond Flour as a Bariatric-Friendly Carb Substitute04:49 Using Almond Flour in Baking06:39 Health Benefits of Almond Flour08:33 Action Steps: Trying Almond Flour in Recipes

In episode 41 learn how to make a soft and foldable almond flour tortillas recipe. Almond tortillas use only 4 simple ingredients, are gluten-free, low carb, and keto, plus a great way to enjoy wraps, tacos, and more! Join Melissa Erdelac, gluten-free cookbook and website author (Mamagourmand), as she shares many easy, pro tips to make this audio recipe for almond flour tortillas. SHOW NOTES: https://www.mamagourmand.com/almond-flour-tortillas-audio-recipe

Jackie specializes in guiding you through balancing your relationship with food, optimizing hormone control, improving gut health, decreasing inflammation in the body and sustaining these changes with neuroscience backed behavior change techniques. I'm excited to talk about the mental load and overwhelming joys of being a mother. The frustrating way that the diet and supplement industry pushes quick fixes and fads. And how to TRUST your body.About Jackie:Jackie is a Master's trained Registered Dietitian, Certified Diabetes Care and Education Specialist but most importantly a mother of 4 amazing children. She has been helping women find balance amongst burnout for the past 15 years but recently branched out with her own business endeavor, Nutritiously Ever After and Evergreen Love supplements to focus more on mental health and the holistic interventions that can encourage adequate management of our moods. After growing up with a mother with mental health struggles and dealing with her own anxiety she wanted to use her knowledge about food, supplements and metabolism to positively impact mothers and normalize the stressful and overwhelming situations surrounding motherhood. Her goal is to spread hope and show Moms that we are the most resilient of all if we keep even a little focus on ourselves.Jackie link:https://nutritiouslyeverafter.com/www.instagram.com/Nutritiously_Ever_AfterThyme in the Studio links:https://www.patreon.com/thymeinthestudiohttps://www.etsy.com/shop/AidaZeaArtshttps://www.instagram.com/thymeinthestudiopodcast/https://www.instagram.com/aida.zea.arts/https://www.facebook.com/groups/403582056803336/www.thymeinthestudio.comhttps://www.aidazea.com Jackie's pancake recipe:Banana Almond Flour PancakesGluten and Dairy freeMakes about 8 to 10, 4” pancakes2 cups Almond Flour½ cup water or dairy-free milk4 eggs2 ripe bananas, mashed½ tsp salt1tsp ground cinnamon1TBSP coconut oil (to put on skillet)Directions:Heat skillet to 250-300 degrees FWhisk together all ingredientsPour onto already greased skilletWait until it bubbles then flip then repeat.If it ends up too watery add 1/4 cup coconut flour.Adapted from All recipes Almond flour pancakes.Approximately 240 calories for 4, Fat:19g  Protein: 12g, Carbs: 24g

As a nutrition coach, I am consistently tasting new snacks to see what I can recommend for clients with different cravings, allergies, intolerances and just preferences overall. Here is my honest, in the moment review of three different snacks I picked up at a local health food store. I reviewed: 1) Pulp Chips 2) Fiber Gummies 3) Almond Flour Cookies If you want access to me or my team of nutrition coaches but you're not ready to commit to weekly, in depth, nutrition coaching sessions, then ⁠The Tell Me What to Eat Club ⁠is for you! For $5 or $10 per month, you can ask all the questions you want and you'll be able to request the different types of content we create to put into this membership site. Visit ⁠patreon.com/tellmewhattoeatclub⁠ to find out more and choose your tier! Visit ⁠www.ttgnwla.com⁠ to listen to the latest episode of our podcast! Subscribe on your favorite platform so that you don't miss a beat. If you want notifications about the latest podcast episodes, text the word PODCAST to 833-432-2161 and you'll be reminded to go listen to the latest episodes we publish for ⁠The Fitness Empowerment Podcast⁠ (Soon to be ⁠TTG Radio⁠).

As a nutrition coach, I am consistently tasting new snacks to see what I can recommend for clients with different cravings, allergies, intolerances and just preferences overall. Here is my honest, in the moment review of three different snacks I picked up at a local health food store. I reviewed: 1) Pulp Chips 2) Fiber Gummies 3) Almond Flour Cookies If you want access to me or my team of nutrition coaches but you're not ready to commit to weekly, in depth, nutrition coaching sessions, then The Tell Me What to Eat Club is for you! For $5 or $10 per month, you can ask all the questions you want and you'll be able to request the different types of content we create to put into this membership site. Visit patreon.com/tellmewhattoeatclub to find out more and choose your tier! Visit www.ttgnwla.com to listen to the latest episode of our podcast! Subscribe on your favorite platform so that you don't miss a beat. If you want notifications about the latest podcast episodes, text the word PODCAST to 833-432-2161 and you'll be reminded to go listen to the latest episodes we publish for The Fitness Empowerment Podcast (Soon to be TTG Radio). --- Send in a voice message: https://podcasters.spotify.com/pod/show/fitnessempowerment/message Support this podcast: https://podcasters.spotify.com/pod/show/fitnessempowerment/support

Coconut flour vs. almond flour. Which one is healthier or more keto-friendly? Dr. Berg's Keto and IF Lab: https://www.facebook.com/groups/drbergslab/ How to Bulletproof your Immune System FREE Course: https://bit.ly/39Ry3s2 FREE MINI-COURSE ➜ ➜ Take Dr. Berg's Free Keto Mini-Course! ADD YOUR SUCCESS STORY HERE: https://bit.ly/3z9TviS Find Your Body Type: https://www.drberg.com/body-type-quiz Talk to a Product Advisor to find the best product for you! Call 1-540-299-1557 with your questions about Dr. Berg's products. Product Advisors are available Monday through Friday 8 am - 6 pm and Saturday 9 am - 5 pm EST. At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them. Dr. Eric Berg DC Bio: Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional & natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government & the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning. Dr. Berg's Website: http://bit.ly/37AV0fk Dr. Berg's Recipe Ideas: http://bit.ly/37FF6QR Dr. Berg's Reviews: http://bit.ly/3hkIvbb Dr. Berg's Shop: http://bit.ly/3mJcLxg Dr. Berg's Bio: http://bit.ly/3as2cfE Dr. Berg's Health Coach Training: http://bit.ly/3as2p2q Facebook: https://www.facebook.com/drericberg Messenger: https://www.messenger.com/t/drericberg Instagram: https://www.instagram.com/drericberg/ YouTube: http://bit.ly/37DXt8C Pinterest: https://www.pinterest.com/drericberg/

When people find Dr. Westman and learn about his method for doing keto, they're often surprised that the food list he's been using in his clinic for twenty years doesn't include nuts. That means no nut flours or nut butters, either. These things aren't bad for you, but they're very common “trigger” foods – for many people, once they start eating them, they can't stop. (If your serving size of nut butter is half a jar, you're not alone!

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Welcome to a special bonus episode celebrating the 29th ANNUAL CANADIAN GRAND PRIX NEW PRODUCT AWARDSSylvain and I are thrilled to be a sponsor of these prestigious awards for the third year in a row and have the chance to hand out the hardware on the stage to the winners in person for the first time!We had the opportunity to meet and get to know many fantastic food innovators and entrepreneurs, creators and makers - from consumer brands to private retail labels.   These are their stories.In this episode, meet Manisha (Mistry) Nagar, Private Brands Product Development Manager - Health & Wellness, Consumables, Baby & Pet, Walmart  Thanks for joining us on this special bonus episode of The Food Professor. Stay tuned for plenty of great interviews of the finalists from the Retail Council of Canada's Canadian Grand Prix New Product Awards. And stay tuned for our regular full-length episodes available on Apple Podcasts, Spotify, Google - wherever you enjoy your podcasts today.   About Manisha:A quick learner with 15+ years of Product Development experience from both manufacturing and retail. Accustomed to multi-tasking in a fast-paced, and ever-changing environment.Strong leadership abilities with the ability to communicate, influence and negotiate at all levels. Excellent relationship builder. Always looking for opportunities to improve personally and professionally. Direct New Product Development & Continuous Improvement Ability to manage priorities, multitask and handle complex situations under pressure. Proven ability to prioritize and use time efficiently and effectively.  Problem Solver Analytical Skills Leadership & coaching abilities About UsDr. Sylvain CharleboisDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa.Michael LeBlanc  is the Founder & President of M.E. LeBlanc & Company Inc and a Senior Advisor to Retail Council of Canada as part of his advisory and consulting practice.   He brings 25+ years of brand/retail/marketing & eCommerce leadership experience, and has been on the front lines of retail industry change for his entire career.  Michael is the producer and host of a network of leading podcasts including Canada's top retail industry podcast,       The Voice of Retail, plus  Global E-Commerce Tech Talks  ,      The Food Professor  with Dr. Sylvain Charlebois and now in its second season, Conversations with CommerceNext!  You can learn more about Michael   here  or on     LinkedIn. Be sure and check out Michael's latest adventure for fun and influencer riches - Last Request Barbecue,  his YouTube BBQ cooking channel! 

Can you believe that it's already Easter?!  We were surprised how fast time is moving, too, but that didn't mean we forgot to prep for fantastic healthier Easter treats. River decided on a carrot cake with Karrot Krispie toppers and Terran opted for traditional Easter treats—glazed hot cross buns   Healthier Easter Treats:  Karrot Krispies with Vegan Marshmallows & All Natural Food Color   Ingredients   8T butter  5 ounces vegan marshmallows Approximately 3-5 cups of krispie cereal Food color (optional) Fennel greens or other leafy herb to act as carrot tops   Directions   Melt the butter over low-medium heat Add marshmallows (use vegan marshmallows for healthier Easter treats) to the butter, reduce heat to low and stir consistently until marshmallows are fully melted. Remove from heat, and begin adding krispies, a little at a time, while folding them into the marshmallow mixture.  Add a few drops of food color at a time and combine until you reach the desired color.  This step is optional. Once krispie mixture is cool enough to handle, form small amounts into carrot shapes around pieces of fennel (or herb of your choosing)   We opted to use these as cake toppers, but you could just serve as individual snacks!   Healthier Easter Treats:  Carrot Cake with Almond Flour, Ceylon Cinnamon, and Organic Pecans   Cake Ingredients: 2 Cups almond flour 2 tsp baking soda ½ tsp salt 1 ½ tsp ceylon cinnamon 1 ¼ C melted coconut oil, cooled slightly 1 tsp vanilla extract 1 C pure brown sugar 1 C sugar 4 large eggs ½ C raisins 1 C pecans, coarsely chopped (or mortared) 3 ½ cups shredded carrots Cake Directions:    Preheat the oven to 350 degrees. Coat two round baking pans with oil and flour Stir together the flour, baking soda, salt, and cinnamon (we used almond flour and ceylon cinnamon for healthier Easter treats) with a fork until fully combined In a separate bowl, combine coconut oil, brown sugar, sugar, and eggs. Slowly add ⅓ of the dry ingredients to the sugar mixture and stir until smooth, repeat with the second third, and then the remaining dry ingredients.  Adding in stages prevents lumps. Add in raisins, pecans, and carrots and stir until spread evenly throughout the dough. Pour dough into cake pans, so it is evenly split between the two. Bake at 350 degrees for 35 - 45 minutes.     Frosting Ingredients: 8 ounces cream cheese 1 ¼ C powdered sugar ⅓ C whipping cream   Place cream cheese into a tall mixing bowl and use hand mixer to blend until smooth Add sugar slowly and continue blending Add whipping cream and whip for another 1-2 minutes Cover the bowl and place in the fridge When cakes are cooked and cooled, gently apply small amounts until the top of the first cake is covered.  Place the second cake atop the first, and gently frost the top of it Decorate as you choose Serve and enjoy! Healthier Easter Treats:  Glazed Hot Cross Buns   Ingredients:   4 ½ tsp yeast 2 C room-temperature milk 2 eggs ¼ allspice (or make your own*) ⅓ C butter, softened ¼ C sugar 1 ½ tsp salt 1 tsp ceylon cinnamon 3 cups + 3 cups flour, separated 1 cup raisins (or dried currants) 1 egg yolk 2 T water   *to make allspice, combine 1 part cloves and 1 part nutmeg to two parts cinnamon (i.e. ¼ tsp cloves, ¼ tsp nutmeg, ½ tsp cinnamon).  Be sure to mark your jar, so you can enjoy your allspice in other recipes!   Glaze Ingredients:   1 ½ C powdered sugar 4-6 T milk   Directions   Preheat the oven to 350 degrees Combine yeast and milk, gently, with a fork and allow to sit for two minutes Add two eggs, butter, sugar, salt, cinnamon and allspice to the bowl and whisk thoroughly Place flour into the bowl of a stand mixer with bread hook, and slowly add liquid ingredients Mix until fully combined Add in raisins and mix until spread evenly throughout Slowly add the additional flour until you've reached a consistency that is kneadable but still sticky Remove from mixer onto a floured surface. Knead for 6 to 8 minutes. Place in a floured bowl, cover with a towel, and allow to rise for one hour. Punch down the dough, and then fold out onto floured surface Split dough until there are 14 - 16 evenly sized pieces One bun at a time, pinch the edges and fold them over the center until the bun is smooth and round Place on a lightly-greased cookie sheet, cover with a towel and allow them to rise for 35 - 40 minutes Use a butter knife to score each bun vertically and horizontally to create a cross Combine egg yolk and water to create egg wash and lightly brush it on each bun Place in the oven for 15- 20 minutes, until tops are golden brown In a small mixing bowl blend powdered sugar and milk (adding milk slowly to achieve the desired glaze consistency) Once buns are cooked and cooled, carefully spoon glaze into the crosses on each Serve and enjoy your slightly healthier Easter treats! Did you try these recipes? Let us know! Facebook:  @gogreenfieldspodcast  Twitter: @GoGreenfields Instagram: @gogreenfieldsshow Snapchat: GoGreenfields TikTok: GoGreenfields   Recommended Products Vegan Marshmallows krispie cereal almond flour ceylon cinnamon       This episode is brought to you by: SEED — Broad spectrum 24-strain probiotic + prebiotic formulated for systemic health. Don't just eat healthier, be healthier! Grassland Beef — It's a real simple recipe: Know your food. Know your farmer! US Wellness Meats — all-natural, whole foods raised the way nature intended Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10) LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required! Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 Farmer's Juice — Stop Buying Overpriced Juice. Organic is better! Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life! Thrive Market — Better for People and for the Planet! Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste Wake Up Foods — Good Food for a Good Morning!

You know you love snacking! We sure AF do.  This episode, we have our great friend Ben (@m.bennewman) on the show to talk about all things snackable. Rinne does her best to convince us that snacking is NOT the best way to eat...but we think she is incorrect. Reach out to us on our IG page - @mikeyandrinne or on our website - www.mikeyandrinne.com - we would love to hear from you! Some of the things we talked about: - THE BEST POPCORN ITW: https://sungoldfarm.com/farm-products-to-ship/ols/products/mushroom-popping-corn-3-lbs  - Ben's Gummy Bears: https://www.albanesecandy.com/12-flavor-gummi-bears-r/ Rinne's Meal: - Homemade Mayo: https://www.seriouseats.com/two-minute-mayonnaise - Turkey Burger (Ground Turkey, chopped fresh Mint and Parsley, ground Sumac, Almond Flour, Egg, Salt and Pepper) - Steamed Sweet Potatoes with Coconut Oil - Wilted Spinach with Pumpkin Seeds and Roasted Garlic Olive Oil ("Poach" whole garlic cloves in your favorite EVOO until just golden brown. Strain oil into jar, and place garlic in food processor with a pinch of salt and pepper. Blend to smooth, and use on bread, in hummus - or ANYTHING!) - Tzatziki Sauce: https://www.bonappetit.com/recipe/tzatziki   We love you all! Thanks for being in our food fam! @mikeyandrinne Subscribe and review...AND tell a friend!!

Have you ever wanted to change your eating habits and missed your favorite foods?Meet Lauren Schwalb, Creator and Owner of Ohla! Foods. There is more to Ohla that meets the eye, including the family ties, the mentorship and Lauren's understanding of perspective of the outside world matters. Not to mention Insanely good Almond based tortilla and chips. Did you enjoy this episode? Great! We'd love to hear from you! If you have a mentor moment that could inspire someone else that you would like to be featured on our next episode, send an email to rani@ranialfers.com. We'll be sure to give you a shout out! Learn more. Share more. Inspire more.In the meantime, do stay in touch! I'm on Facebook and Instagram and would love to connect.For more info visit our website!Apply to be a guest 

Looking for a diet that cuts down your grocery bill and your waistline at the same time? Keto Flavor Fix has a new almond flour pasta recipe on their site that is easy to make, affordable, and tastes great! Get the full recipe at https://ketoflavorfix.com/keto-almond-flour-pasta (https://ketoflavorfix.com/keto-almond-flour-pasta)

  Vidcast:  https://youtu.be/UfToLnkbpKA   The FDA and Simple Mills are recalling Simple Mills Fine Ground Sea Salt Almond Flour Crackers.  Boxes said to contain this product were mistakenly packed with bags of Farmhouse Cheddar Almond Flour Crackers.  Those with a milk allergy could develop a serious or life-threatening allergic reaction after ingesting these cheddar-containing crackers.  If you purchased these crackers, return them to the store for a refund or replacement.  For additional information, contact Simple Mills by phone at 1-312-410-8414 or via email at info@simplemills.com.   https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/simple-mills-issues-voluntary-recall-select-number-lots-fine-ground-sea-salt-almond-flour-crackers   #simplemills #almondflourcrackers #milk #allergy #recall  

Alvin your solo host is doing some epic Banana Bread Action made with Almond Flour and is very healthy check out the recipe below! Also, check out the fun facts video from Buzzfeed below as well. Banana Bread: https://www.allrecipes.com/recipe/239025/almond-flour-banana-bread/ Buzzfeed Fun Fact Video: https://www.youtube.com/watch?v=FkQWpQd9Zdo SUBSCRIBE TO OUR PODCAST: anchor.fm/forkidsbykids/subscribe ----------------------------------------------------- Poshmark For a limited time, use code GORGEOUSGURLS at checkout to save $10! https://poshmark.com Honey https://bit.ly/ForKidsHoney Smile Direct Club https://bit.ly/ForKidsSmile Merch! https://bit.ly/baconline ------------------------------------------------------ PODCAST SURVEY : https://bit.ly/3b3bwDg Email us : AlvinandAlana@Gmail.com If your birthday is coming up, fill out the information here : https://bit.ly/3aUmivr Visit our website at : https://bit.ly/2zVkBkP Visit our about.me page https://bit.ly/3f9IVQ5 For Business Inquires only; Email Us at : ForKidsByKidsPodcasts@Gmail.com ----------------------------------------------------- DISCLAIMERS & DISCLOSERS We provide our podcast for entertainment and promotional purposes only. It is your responsibility to evaluate the accuracy, timeliness, completeness, or usefulness of the content, instructions, and advice contained in our episodes. The For Kids By Kids Podcast is not liable for any loss or damage caused by your reliance. Some of the links provided are a result of our participation in the affiliate advertising programs designed to provide a means for us to earn fees by linking to affiliated links. Thanks for your support! --- Send in a voice message: https://anchor.fm/forkidsbykids/message

Coconut flour vs. almond flour. Which one is healthier or more keto-friendly? Talk to a Dr. Berg Keto Consultant today and get the help you need on your journey (free consultation). Call 1-540-299-1557 with your questions about Keto, Intermittent Fasting, or the use of Dr. Berg products. Consultants are available Monday through Friday from 8 AM to 10 PM EST. Saturday & Sunday from 9 AM to 6 PM EST. USA Only. Take Dr. Berg's Free Keto Mini-Course! Dr. Eric Berg DC Bio: Dr. Berg, 51 years of age is a chiropractor who specializes in weight loss through nutritional & natural methods. His private practice is located in Alexandria, Virginia. His clients include senior officials in the U.S. government & the Justice Department, ambassadors, medical doctors, high-level executives of prominent corporations, scientists, engineers, professors, and other clients from all walks of life. He is the author of The 7 Principles of Fat Burning. Dr. Berg's Website: http://bit.ly/37AV0fk Dr. Berg's Recipe Ideas: http://bit.ly/37FF6QR Dr. Berg's Reviews: http://bit.ly/3hkIvbb Dr. Berg's Shop: http://bit.ly/3mJcLxg Dr. Berg's Bio: http://bit.ly/3as2cfE Dr. Berg's Health Coach Training: http://bit.ly/3as2p2q Facebook: https://www.facebook.com/drericberg Messenger: https://www.messenger.com/t/drericberg Instagram: https://www.instagram.com/drericberg/ YouTube: http://bit.ly/37DXt8C

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Nutrition Nugget! Bite-size, bonus episodes offering tips, tricks and approachable science. Whether you're a baker or someone who looks for the gluten-free, keto-friendly or other diet compliant foods in the grocery store, you want to listen to this! Flour substitutes may or may not be our best choices. What's their nutritive value? How do we swap All-Purpose flour for "alternative" flours in recipes. Jenn's got you! In mere minutes you'll have answers to all these questions and more! Like what you're hearing? Be sure to check out the full length episodes; new releases every Wednesday.  Have an idea for a nutrition nugget?  Submit it here: https://saladwithasideoffriespodcast.com/#contact Become A Member: https://glow.fm/saladwithasideoffries/Want a Free Menu Plan from Jenn? https://www.tlsslim.com/bettermylifenow/weight-loss-profile/?

It is Baker's night and Alufi is "Assisting the Clean-up Efforts after a Lamanian Totemdragon destroyed parts of Sharn". Sylas sits down with Sharn Chef Na'tuk Lahlfide to make some delicious Xen'Drik Rum Cake for this wonderful Silver Flame holiday. Recipe Below! CHECK OUT OUR NEW DISCORD!!!!!! -- https://discord.gg/WYyzaKTSsz Recipe: Ingredients- Cake: 2 cups Flour 1 ½ cups Sugar 3.4 ounce Instant Pudding. Vanilla Flavored. This is a special ingredient from the Mror Holds. It’s a pudding that has been dried, ground down and flavored. It helps thicken the cake and keep it moist.  2 tsp Baking Powder 1 tsp salt 1 stick of Unsalted Butter softened to be easy to work with. ½ cup Cooking Oil. We are using a vegetable oil, but I don’t remember the vegetable. ½ cup Tribex Milk at room temperature. 4 Small Glidewing Eggs. We are using Glidewing, but 4 large chicken eggs can work fine. ½ Cup Coffee infused Rum - This rum is a Xen’Drik Specialty, made by a Lyrandar captain that brews the espresso and coffee and uses some kind of magic or who knows, to combine the essence of the coffee into the rum. 2 tsp Extracted Vanilla   Syrup: 1 stick of unsalted butter ¼ cup water 1 cup Sugar ¼ tsp Salt ½ cup Rum ½ tsp Extracted Vanilla Instructions: Set oven to 335 degrees Fahrenheit  Mix the Flour, sugar, baking powder, butter, instant pudding, salt, and oil until it comes to a sand-like consistency. Add milk, eggs, and rum. Mix until smooth. Pour cake batter into a greased and floured Bundt pan (Almond Flour is what we use). This is when you can drop a coin into the cake for a special surprise for Baker's Night! Place cake in pre-heated oven for 50 minutes, or 5 minutes if using a Canith Quick Cabinet.  While cake is baking, pour all sauce ingredients into a small pot or saucepan. Bring to a steady boil. Once the sauce is boiling, reduce the temperature, stirring occasionally until it thickens slightly. Remove the Sauce from the heat and wait for the cake to finish in the oven. Remove the cake when the time is up, or when the sides of the cake begin to pull away from the pan. Carefully poke holes through the entire cake with a fork, chopstick, skewer, really anything. slowly pour in the sauce in batches. Let it seep into the cake then pour more over top. Repeat this until there is no more sauce left. Cover the cake with a Cannith Cleanly Membrane, or plastic wrap. let the cake sit over night, Or just one hour in a Cannith Quick Cabinet. Turn the cake over onto a plate and serve. If the cake doesn't come loose, just heat it up in the oven for a 10 minutes at 325 degrees to soften the sticky sauce.     Get more content from our Website -- https://www.sivisechoerstation.com/ Become a Patron! -- https://www.patreon.com/sivisechoerstation   This is an unofficial Dungeons and Dragons podcast based on the Eberron Campaign setting.   Check us out: Spotify -- https://open.spotify.com/show/591UUMewhViu1eahz0OGM4?si=gl5e2ODSSd6xSEfDGygMtA Apple Podcasts -- https://podcasts.apple.com/us/podcast/eberron-a-chronicle-of-echoes/id1517517905 Twitter -- https://twitter.com/SivisEchoers Logo artist -- https://www.instagram.com/fumonero.art/?hl=en  Intro/outro composer -- https://www.instagram.com/brandonmaahs/?hl=en  Interim composer -- https://www.instagram.com/thebardicinspiration/

In this Grand Opening SLICE episode, Christa and I delve into the world of Cappello's frozen pizza. These pizzas aren't your traditional gluten based pizzas, no way, these are almond flour crust. If you're looking for an alternative crust pizza tune into today's episodes for our thoughts! Plus we talk about a bunch of other things. Like:Driftwood Oven is hiring! We talk about why their compensation package is exciting for workers and the community.The grinch!Christa goes deep on a kale Caesar salad in the Crunch with My Munch Corner.Pizza questions we answer:What's the deal with pineapple on pizza anyways?What's up?What are some healthy items you've seen at pizza places?And more!Listen on Apple PodcastsListen on SpotifyListen on Google Podcasts

This month's focus is on "Relationships That Thrive". Relationship coach Angel Baney, from Hear My Voice Now joins us for this episode. ————- In March 2020, Angel found her massage therapy business unable to operate due to COVID19 shutdowns. This gave her the opportunity to pursue other opportunities and explore how to use her talents. With a supportive husband, Angel created a course to help improve mother/daughter relationships and was certified as a B.A.N.K. IOS coach. Recently Angel was certified as a B.A.N.K. Trainer in personality and relationships. Angel wants to end the cycle of domestic violence. She believes that teaching girls early to find and use their voice. She wants to raise emotional intelligence Angel continues to work on her course for mother's & daughters, coaches and speaks to help women & girls find their voice to help end domestic violence. REIGNITE your life! Take a five minute time out to ask yourself, “What can I do to strengthen or improve my relationships?” Listen to your heart and write down all your ideas! Here are some ideas you might try: Make a quick phone call. Text someone. Write an old fashioned letter. Send flowers with a note. Schedule time for you! Just do something intentional to improve a relationship. Today is a beautiful day to live your best life now! if you'd like to crack your code and get a free B.A.N.K. Assessment, click on this link: https://bp.crackmycode.com/MyBestLifeNow (https://bp.crackmycode.com/MyBestLifeNow) --------- Angel's Contact Information: https://hearmyvoicenow.com/ (https://hearmyvoicenow.com/) --------- Angel's Favorite Song: "I Will Wait” by Mumford & Sons Angel's Favorite Book: “You Are A Badass: How to Stop Doubting Your Greatness and Start Living An Awesome Life" by Jen Sincero Angel's Favorite Healthy Snack: Angel's Healthy Crackers 2 cups Almond Flour (finely ground)  2 cups Coconut Flour 2 eggs  2 tsp any spice (Italian spice-Angel's ) (I want to try onion salt, lemon pepper, Indian spices, Asian spices, southwest spices) 1/3 cup Parmesan cheese (optional) Mix together, roll out into small flat circles  Bake at 325F for15minutes.  Check after 12 minutes. Don't over bake.  -------- Life REIGNITED Spotify Playlist: https://open.spotify.com/playlist/1OvhxpUTgRroYSRQM60llt

Ho ho ho, wise guys and gals! In this special Christmas edition of the podcast, we’re dishing up another enlightening segment of This Day in Diet History, where I break down my poor diet from Christmas Eve 2009 and compare with today. We’re talking about the types of foods you should be eating and avoiding to get in shape and optimize your health! We’re also sharing a delicious, healthy chocolate chip cookie recipe that Santa is sure to love! All that along with plenty of Christmas spirit and much more in Episode 36!   For show notes, pictures, transcript, and more, go to Wise-Eats.com/Episode36   Episode Timestamps Wise-Eats.com/Episode36 for the show notes, YouTube video, and more! (0:00) Merry Christmas! Fasted walking daily for fat loss (0:10) Waking up every day with incredible energy instead of hitting the snooze over and over (0:50) My health transformation from 2009 to 2020 (1:00) Baby Wise update! (2:00) This Day in Diet History: Comparing my Christmas Eve 2009 diet to today (3:15) The strategy I used to lose 90lbs in 2009 and why it was wrong! (3:15) Counting calories vs counting nutrients (3:15) 2009 Breakfast: Eggs, Toast, Banana (4:00) Eggs: What to buy and what to avoid (4:00) Factory farming and chicken’s diet (4:30) Eggs: Pasture-raised vs organic (5:00) Enriched Wheat Flour vs Ezekiel Bread (5:20) Bananas (6:00) Lunch: Lasagna – Why it’s bad and what I would have now (6:30) Conventional dairy and why to avoid it! (7:00) Dinner: Crab rangoons and why to avoid Chinese food (7:20) What I have today instead of Chinese food (8:00) Binging on alcohol in 2009 and why I avoid alcohol now (8:15) Avoiding poison and staying productive during the holiday (9:30) Check out my complete 2009 diet journal entry at Wise-Eats.com/Episode36 (10:30) Recipe of the Week: Almond Flour Chocolate Chip Cookies (11:15) Coconut sugar vs regular sugar (13:20) Monk fruit/erythritol powder, Almond Flour, Coconut Oil, Kerrygold Butter from Costco (13:40) Bake Believe Chocolate Chips from Costco (14:30) Check out the full recipe, nutrition facts, and health benefits at Wise-Eats.com/Cookies (15:00) Conclusion! Happy holidays everyone (15:00) Please don’t forget to rate, review, like, subscribe, send questions, and comment! Blooper Reel / Outtakes (16:20)   Website Link: Wise-Eats.com/Episode36 YouTube Video: https://youtu.be/enr8AnxfSq4 Podcast Webpage: Wise-Eats.com/Podcast Instagram: @weswisefitness E-Mail: wiseeatspodcast@gmail.com Facebook.com/WiseEatsPodcast   Recipes Mentioned in This Episode: Almond Flour Chocolate Chip Cookies: Wise-Eats.com/Cookies Healthy Sweet ‘n Sour Chicken: Wise-Eats.com/SweetSourChicken Complete Recipe List: Wise-Eats.com/Recipes   Articles/Brands/Products Mentioned in This Episode: Allen Carr's Quit Drinking Without Willpower Bake Believe Chocolate Chips Kirkland Blanched Almond Flour Kerrygold Grass-Fed Butter Lakanto Monk Fruit Sweetener   Music Used/Mentioned in This Episode We Wish You a Merry Christmas by Twin Musicom is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Artist: http://www.twinmusicom.org/ Jingle Bells 7 by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Artist: http://incompetech.com/ Dance of the Sugar Plum Fairies by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/ Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100270 Artist: http://incompetech.com/   Movie Clips Bret Hart vs Shawn Michaels from WWE Survivor Series Why CARBS are great for fat loss – gaining muscle - Dolce Summerslam Moments 1991 Bret Hart vs Mr. Perfect A Christmas Story (1983) National Lampoon's Christmas Vacation (1989) BEST PROTEIN SOURCES to Build Muscle & Burn Fat || Not All Are Equal! Xanta Claus Attacks Savio Vega Tales from the Crypt (TV Series 1989–1996) Website Design Thank You: DoeringDesign.com Logo Design Thank You’s: @this_show, MGSignsDesign.com Editing Animations Thank You: Darin Roberts aka Misteredit1 on YouTube   The Wise Eats Podcast is written, filmed, edited, and produced by Wesley Wise, and shared by YOU. Your support is greatly appreciated!   Submit questions, comments, feedback to WiseEatsPodcast@gmail.com or to @weswisefitness on Instagram. Thanks for watching, listening, reviewing, liking, subscribing, and sharing.   Merry Christmas & Happy New Year!   Be good to yourself, be good to others, and make wise choices!

Today on cooking with Chenelle the visually impaired way. I’ll be sharing a Allman flour chocolate chip cookie recipe that I found on YouTube. I hope you guys enjoy making this recipe as much as I did. The ingredients are: 1 1/4 cup almond flour 3/4 of a teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 181 teaspoon vanilla extract 3/4 cup brown sugar to teaspoon brown sugar 4 tablespoons unsalted butter at room temperature or 1/4 stick of butter. Please almond butter vanilla extract a regular butter and brown sugar into a mixing bowl mix well for three minutes please dry ingredients into bowl mix until all ingredients are incorporated then at one Cup of chocolate chips. Set oven to 350°F and bake on cookie sheet for 18 minutes let cool for 10 minutes after taking cookie sheet out of oven. I hope that you guys enjoy this recipe as much as I did making it. Please subscribe, share and review the podcast where podcast or download it. Thank you so much for your support. Happy holidays everybody. --- Send in a voice message: https://anchor.fm/chenelle-hancock/message

Perfect any time of day, this easy drinking Vienna Lager gets a rich, roasty pick-me-up from a big old pot of Stauf’s India Malabar Coffee beans—roasted right here in Columbus, Ohio. Also, this week Dan, Justin, Walt and Mark dive into a dessert beer inspired by shop windows filled with beautiful pastries s seen in European travels. Grab a stool, get comfortable, and we’ll keep your cup topped-off!  BOTTOMLESS COFFEE STATS STYLE:  Vienna Lager with Coffee ABV:  5%   IBU: 25       HOPS:  TETTNANG MALTS:   VIENNA MALT, DARK MUNICH    CHERRY ALMOND SOUR STATS STYLE: Fruited Sour   ABV: 6.4%   IBU: 9        HOPS: TETTNANG   MALTS: GOLDPILS VIENNA MALT OTHER: MONTMORENCY CHERRY CONCENTRATE, ALMOND FLOUR, MADAGASCAN VANILLA BEAN    

Let's talk melting cheese for cacio e pepe, when to know if it's time to grab a new utensil while cooking meat, what to do with 23948209384 bulbs of wild garlic and a few oil swap options!!   Recipes featured in episode: https://whatsgabycooking.com/cacio-e-pepe/ https://whatsgabycooking.com/garlic-crack-sauce/   Cookbook: https://www.amazon.com/Whats-Gaby-Cooking-What-Recipes/dp/1419742868/ref=sr_1_1?keywords=gaby+dalkin&qid=1578324592&s=books&sr=1-1   Featured Company: https://www.themodelbakery.com/   Produced by Dear Media. 

We have another entry in our Better Baking Academy, this time on the ultimate Gluten-Free Chocolate Cake. Bake from Scratch and Bob’s Red Mill are teaming up to bring you our Better Baking Academy, a one-year baking education series that delivers custom recipes, invaluable baking lessons, and visual tutorials straight to your inbox every month. Our fourth module features our gluten-free blend comprised of four Bob’s Red Mill products—Gluten Free 1-to-1 Baking Flour, Super-Fine Almond Flour, Gluten Free Oat Flour, and Organic Coconut Flour—each one bringing a signature texture boost to our cake base. For expert insight on the world of gluten-free baking, we turned to Ciarra Siller of the baking blog Peanut Butter Plus Chocolate to talk about the best ways to use alternative flours and how everything is made better with frosting. Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Gluten-Free Chocolate Cake recipeCiarra’s recipe for Gluten-Free Chocolate Orange Almond Cake with Swiss ButtercreamPurchase Bob’s Red Mill Gluten Free 1-to-1 Baking FlourPurchase Bob’s Red Mill Super-Fine Almond FlourPurchase Bob’s Red Mill Organic Coconut FlourPurchase Bob’s Red Mill Gluten Free Oat FlourFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.comFollow Brian on Instagram: @brianharthoffmanFollow Ciarra on Instagram: @peanutbutterpluschocolateFollow Bob’s Red Mill on Instagram: @bobsredmill

Quarantining has fueled a baking boom, with many trying their hand at the art of baking bread – and for good reason. In times of uncertainty and change, hobbies like baking allow us to see a project fully from beginning to end, with a defined, finished product that’s also wonderfully delicious. We’re joined by two expert bakers: Carolyn Ketchum of the blog All Day I Dream About Food and expert baker in all things low carb and gluten free, and Morgan Angelle, head baker at New Orleans-based Bellegarde Bakery. They’ll walk us through everything we need to know about baking bread, from low-carb ingredients to how to feed your sourdough starter. They also share tons of good-for-you recipes, including focaccia bread, pizza crust and sourdough-style bread.LINKS: Carolyn Ketchum’s Blog, All Day I Dream About Food, link hereCarolyn’s latest book, The Ultimate Guide to Keto Baking, link here Bellegarde Bakery, link hereHOW-TO:Low Carb 101: Baking with Almond Flour, link here & Baking with Coconut Flour, link hereBellegarde Bakery’s Sandwich Loaf 101, link here San Francisco Baking Institute (SFBI): How to Make Sourdough Starter, link here or follow @SFbakinginstitute on Instagram [scroll down to April 9 for Sourdough guide].RECIPES: Rosemary Focaccia - link hereFathead Pizza Crust – link here Garlic Parmesan Knots – link here Soul Bread Slider Buns – link here Cheesy Skillet bread – link here

Quarantining has fueled a baking boom, with many trying their hand at the art of baking bread – and for good reason. In times of uncertainty and change, hobbies like baking allow us to see a project fully from beginning to end, with a defined, finished product that’s also wonderfully delicious. We’re joined by two expert bakers: Carolyn Ketchum of the blog All Day I Dream About Food and expert baker in all things low carb and gluten free, and Morgan Angelle, head baker at New Orleans-based Bellegarde Bakery. They’ll walk us through everything we need to know about baking bread, from low-carb ingredients to how to feed your sourdough starter. They also share tons of good-for-you recipes, including focaccia bread, pizza crust and sourdough-style bread. LINKS:  Carolyn Ketchum’s Blog, All Day I Dream About Food, link here Carolyn’s latest book, The Ultimate Guide to Keto Baking, link here  Bellegarde Bakery, link here HOW-TO: Low Carb 101: Baking with Almond Flour, link here & Baking with Coconut Flour, link here Bellegarde Bakery’s Sandwich Loaf 101, link here  San Francisco Baking Institute (SFBI): How to Make Sourdough Starter, link here or follow @SFbakinginstitute on Instagram [scroll down to April 9 for Sourdough guide]. RECIPES:  Rosemary Focaccia - link here Fathead Pizza Crust – link here  Garlic Parmesan Knots – link here  Soul Bread Slider Buns – link here  Cheesy Skillet bread – link here Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to the third module in our Better Baking Academy, our one-year baking education series. This month, it’s all about macarons! First, Brian and Kyle Grace break down the amazing new recipe, Vanilla Bean Macarons with Strawberry Buttercream. Aided by Bob’s Red Mill Super-Fine Almond Flour, our delicate macarons are speckled with rich vanilla bean seeds and filled with a luscious Strawberry Buttercream—the perfect recipe to begin exploring the grand, adventurous world of French macarons. Then, we talk with Erin Clarkson, macaron maker extraordinaire and the baker behind Cloudy Kitchen, for some masterful macaron wisdom. Erin troubleshoots common macaron problems, which essential tools you need to have on-hand, and how to play with the decoration.Special links from this episode:Sign up for the Better Baking Academy with Bob’s Red Mill to get our Vanilla Bean Macaron with Strawberry Buttercream recipePurchase Bob’s Red Mill Organic Super-Fine Almond FlourFollow Bake from Scratch: Instagram: @thebakefeed Website: bakefromscratch.com Follow Brian on Instagram: @brianharthoffmanFollow Erin on Instagram: @cloudykitchenFollow Bob’s Red Mill on Instagram: @bobsredmill

Summary: Max Mentzer found a way to balance his hormones easily, lose weight and maintain it, all while managing his Type 1 Diabetes. His lifestyle change helped him gain incredible amounts of focus and energy and is now helping others do the same. In this New Year's episode Shawna and “Keto Chef Max” dive into actionable tips on how you can “go Keto on a budget,” “make time to cook for yourself,” and provide some Keto hacks!  What We Learn:  01:12 "Born with Type 1 Diabetes" learning how to manage 04:11 What culinary school taught Max about nutritious cooking 06:00 Signs of diabetes in babies 10:36 The difference between Type 1 and Type 2 diabetes 11:49 “My food is geared toward the lifestyle I want to live” - Keto Chef Max 11:58 “Keto not only works for managing my diabetes, but it also helps me live the lifestyle I want to live.” 12:59 Keto cooking hacks: The hardest thing about keto is COOKING!  14:05 Staple Fats in the Keto Diet  Avocado Eggs   Bacon 14:13 Keto isn't cheap: How to meal prep Max says “find the cheapest piece of meat you can possibly make, then it can either be braised, roasted or smoked.” 14:59 On why farmers markets are budget-friendly 17:17 Keto Cereal Recipe Erythritol, Almond Flour, and…  22:39 “Keto and fasting for women is a lot harder” 22:43 Shawna shares how ketosis made her hair fall out 25:07 “For a Type 1 diabetic, it's kind of scary to think about it, but the fact that my levels are so good, my A1C is phenomenal, all this other stuff that has to do with diabetes, just being on this diet improved my life drastically! - What Max would tell his younger self.  26:26 “Kale

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In our monthly roundups of things topical in the celiac and gluten free world, Ellen Bayens and I chat about a variety of articles, studies and online conversation.  This is the special link I mentioned to get to Mona's Facebook page for those looking for celiac support in Arabic - bit.ly/MonasCeliacFBgroup This week Ellen and I tackle the following articles that appeared on www.TheCeliacScene.com - Association Between Gluten Intake at 18 Months and Type 1 Diabetes Don't Blame Wheat Breeding For Celiac Disease Behavioral and Emotional Problems in Children May Predict Celiac Disease The Facebook post raised a number of issues - people being diagnosed with bipolar when they had CD. See https://www.facebook.com/theceliacscene/posts/10158807617288012  Chicken or Egg? Are Celiac Disease and Eating Disorders Related? The Facebook post drew a lot of feedback:   https://www.facebook.com/theceliacscene/posts/10158806336483012 SOCIAL MEDIA DISCUSSIONS (Scene Facebook Page) The New Un-Bun - ingredients Water, Almond Flour, Egg White, Flax, Coconut Flour, Psyllium, Whole Egg, Apple Cider Vinegar, Paleo Baking Powder (Cream of Tartar, Salt, Sodium Bicarbonate). The Celiac Scene Welcomes the Art of Slow Food    Sue's Websites and Social Media – Podcast https://acanadianceliacpodcast.libsyn.com Podcast Blog – https://www.acanadianceliacblog.com Facebook - @acanadianceliacpodcast Twitter – CeliacPodcastCA Email – acdnceliacpodcast@gmail.com Baking Website – https://www.suesglutenfreebaking.com Instagram - @suesgfbaking YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL      (search Sues Gluten Free Baking) Email – sue@suesglutenfreebaking.com Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

In our monthly roundups of things topical in the celiac and gluten free world, Ellen Bayens and I chat about a variety of articles, studies and online conversation.  This is the special link I mentioned to get to Mona's Facebook page for those looking for celiac support in Arabic - bit.ly/MonasCeliacFBgroup This week Ellen and I tackle the following articles that appeared on www.TheCeliacScene.com - Association Between Gluten Intake at 18 Months and Type 1 Diabetes Don't Blame Wheat Breeding For Celiac Disease Behavioral and Emotional Problems in Children May Predict Celiac Disease The Facebook post raised a number of issues - people being diagnosed with bipolar when they had CD. See https://www.facebook.com/theceliacscene/posts/10158807617288012  Chicken or Egg? Are Celiac Disease and Eating Disorders Related? The Facebook post drew a lot of feedback:   https://www.facebook.com/theceliacscene/posts/10158806336483012 SOCIAL MEDIA DISCUSSIONS (Scene Facebook Page) The New Un-Bun - ingredients Water, Almond Flour, Egg White, Flax, Coconut Flour, Psyllium, Whole Egg, Apple Cider Vinegar, Paleo Baking Powder (Cream of Tartar, Salt, Sodium Bicarbonate). The Celiac Scene Welcomes the Art of Slow Food    Sue's Websites and Social Media – Podcast https://acanadianceliacpodcast.libsyn.com Podcast Blog – https://www.acanadianceliacblog.com Facebook - @acanadianceliacpodcast Twitter – CeliacPodcastCA Email – acdnceliacpodcast@gmail.com Baking Website – https://www.suesglutenfreebaking.com Instagram - @suesgfbaking YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL      (search Sues Gluten Free Baking) Email – sue@suesglutenfreebaking.com Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

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Flour power is the name of the game in this episode as we compare the most common type of flour in the world with this niche competitor. The Dark Side of Almond Use - The Atlantic Almond Origin and History - New World Encyclopedia

Veronica Garza, a sixth generation Texan, grew up as the middle child in a large, close-knit Mexican-American family. So when Veronica was dealing with the effects of a debilitating trio of autoimmune diseases, her four siblings and both parents joined her on a journey to wellness. They all changed their diets, and shared joyous grain-free meals. The only thing that was missed were tortillas! A lettuce wrapping just didn't cut it at Mexican feasts. Veronica experimented until she created her now-famous almond flour based tortillas that helped launched Siete Family Foods. Listen to this episode of Speaking Broadly to hear about Veronica's insights into overcoming illness, working with your parents and combating shyness. You won't want to miss her advice on how to problem solve for yourself, to solve problems for many. Speaking Broadly is powered by Simplecast

As many Americans look to cut back on gluten, alternatives like almond flour are really having a moment. Made with 100 percent sweet almonds, it’s the perfect alternative to traditional white flours but lends a unique flavor that can take desserts to the next level. On this episode of Fresh Pickings, we looking at one small nut’s journey through the mill, and how almond flour can transform everything you thought you knew about baking. We start at the source: the almond. The almond is native to an area stretching from the northern Indian subcontinent westwards to Syria, Israel, and Turkey. It was spread by humans in ancient times along the shores of the Mediterranean into northern Africa and southern Europe and more recently transported to other parts of the world, notably California. Host Kat Johnson is joined by Cynthia Malaran (also known as DJ Cherishtheluv), the host of Wedding Cake, who shares her childhood memories of discovering that the almond isn't actually a nut, but a fruit. She bit into what she thought was an apple, but discovered a sour taste and large seed. Cynthia also shares some health info about the notoriously healthy almond: they provide a good amount of manganese and vitamin E, as well as a healthy serving of monounsaturated fats. Not only do they have a healthy boost of protein, they are also very low in carbohydrates and inherently gluten free. When they are ground into a flour they add moistness and a rich nutty taste to baked goods. To wrap things up, Kat speaks to Eli Sussman, host of The Line. He shares his recipe for Almond Flourless Cake, which he serves at his Williamsburg restaurant, Samesa. Fresh Pickings is powered by Simplecast.

Curious about the dozens of gluten-free flours on the market? We'll talk about some of the most popular gluten-free flour replacements and discuss how to convert baking recipes into delightful gluten-free alternatives. A look at almond flour, coconut flour, soy flour, millet flour, soy flour, buckwheat flour, quinoa flour and brown rice flour.  Thank you to the Walter and Jean Boek Global Autoimmune Institute for supporting this podcast.

Some of the other topics discussed in this show: Talking about what true Freedom is in America Rick Perry's inducement on felony charges Making delicious fish in almond flour Orange Julius recipe Follow Dianne on Twitter and Facebook at Everything That Matters Radio!

JESSICA Dean, is the founder of The Almond Flour Baking Company blog, where she shares her recipes on desserts and baked good, all gluten-free. After getting diagnosed with Celiac disease in 2009 Jessica went totally grain-free. She is a private chef with a focus on gluten free cooking and writes the gluten free baking blog, All glutton. No Gluten.

Topics:1. Diane’s updates [5:31] 2. Liz’s updates [12:45] 3. Is almond flour really that health to cook with? [19:05] 4. Exposing more skin for optimal vitamin D? [26:47] 5. Cooking with cast iron that’s been pre-seasoned with unhealthy oils [32:07] 6. Should kids eat so much fruit? [38:47] 7. Natural hair dye recommendations [44:10] 8. Kitchen tip [50:22]

Topics: [5:25] Vitamin K2 and Natto [8:14] ASMR [13:57] Temporary Undercover Weight Loss [17:00] Obese 16 Year Old [20:50] Fructose Biochemistry [25:11] Floating Stools and Fat [27:06] Almond Flour [29:52] Hyperparathyroidism [34:31] Shoulder Labral Tear and Muscle Loss