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9 New (Yet Very Old!) Gluten-Free Grains

amaranth

Whether you’re going gluten-free and need a change of pace from quinoa and potatoes, or you’re just looking to add more nutrient-dense grains to your dinner routine, you’ve got more options than you may have thought! Here are nine new-to-you (yet very old!) options you’ve probably never heard of or tried. They are certainly worth becoming more familiar!

1. Amaranth

Aztecs ate amaranth for thousands of years–and for good reason! One cup of cooked amaranth has 9 grams of protein and 29% of your daily iron.

How to Eat It: Boil one cup grains in 6 cups water for 40 minutes, then drain off excess water. Use it in tabouli salad instead of bulgur, or with bananas and cinnamon as an alternative to oatmeal.

2. Buckwheat

Believe it or not, there is no wheat found in buckwheat. It’s actually a fruit seed originally from China. Kasha is the roasted kernel form that we eat. One cooked cup has only 155 calories, 1 gram of fat, and 5 grams of fiber to keep you feeling full.

How to Eat It: Stir-fry 100% buckwheat (soba) noodles with shrimp and veggies, or cook buckwheat groats (kasha) like rice and add lemon, olive oil, and fresh herbs.
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Breaking Bread: Drew Manning’s 4-Month Gluten-Free Diet Experiment to Bust the Hype

breaking-bread-gluten-free-diet

You can’t swing your purse or raise your hand these days without hitting something or someone that is without the gluten. The gluten-free label has been stamped on as many products as possible and created a $4.2 billion industry almost over night. So what gives? Why all the hype? That’s what Fit2Fat2Fit Drew Manning, the trainer who gained a ton of weight just to lose it, is taking on in his newest “wellness” experiment.

He’s not alone in the “how did this happen” curiosity. Jimmy Kimmel recently did a spoof on the gluten-free fad, taking cameras to the streets to ask people if they are gluten free. If they said yes, he asked them to explain what gluten was…and not a single respondent knew. Frankly, we aren’t surprised.

We’re all avoiding this stuff like the plague, but nobody is exactly sure why. 

Manning’s newest journey focuses on educating the American people that gluten-free does not always equal healthy. “People look at gluten-free as weight-loss diet food, and that’s not the case,” says Manning. “It’s a disease. When people have Celiac they can’t process that protein found in wheat and grains. It’s not for everyone.”
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Tony Dovolani Reveals Betsey Johnson’s Fitness Regimen from Dancing with the Stars

tony dovolani Betsey Johnson

We stole Tony Dovolani off the dance floor for a little Q&A about the super cool world that is ABC’s Dancing with the Stars. Not only does did he have the uber fabulous job of being Betsey Johnson’s dance partner, but he also serves as the show’s dance and health expert. Portion control, his personal fitness regimen, and his personal secret to health were all up for grabs. Even cooler than that, he has a lot to say about how the sassy 72-year-old fashion icon got herself in what might be the best shape of her life. Despite what the judges may think — he scores perfect 10s with us!

Q: Congratulations on your success this season with Betsey Johnson, we were all sad to see you go! 

A: Thank you! I feel like we were just hitting our stride. She was really improving and our journey was cut short. At least we ended on a high note and left people wanting more!

Q: What stood out to you this season as a dancer and wellness expert?

A: Betsey was a great example for me to show what I’m capable of: making them healthy and changing their life. She could do a cartwheel and splits when she came in, but would be out of breath right after. I was able to work with her on her diet and fitness to help her improve.

Q: DWTS seems to be one of the most beneficial weight loss methods for celebrities. Why do you think that is?

A: The #1 reason is because the body stays active. Dancing involves every single muscle in your body. When you start exercising that much, nutrition naturally falls into place. Your body starts asking for healthier things. You can’t dance when you over eat. It forces you to have a healthy life.
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A Vegetarian Dinner Never Tasted So Good: Chickpea Fritters with Arugula Salad

chickpea-fritters-and-arugula

Garbanzo beans never tasted so good! I love hummus, or just the raw beans in salads, as much as the next person, but my favorite legume is back at it in these fritters. What I love about this meal is that it can take on many different personalities.

If you’re just testing out Meatless Monday, this is a great intro. If you’re looking for an at-home version of falafel or Mediterranean food, top the fritters with tahini, tomatoes, and cucumbers. Greek yogurt works as a great alternative to a cream sauce, except it’s lower in sugar and higher in protein!
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9 New Ways to Eat a Pocket Full of Pawpaws

pawpaw-fruit

Nine ways to eat a … what? That’s right, a pawpaw! It is North America’s largest indigenous fruit you’ve never heard of. Affectionately titled the “poor man’s banana,” pawpaw is PACKED with more potassium than a banana and three times more vitamin C than an orange, according to Modern Farmer.

Not convinced to try them? Maybe these recipes will change your mind.

Pick a Pocket Full of Pawpaws: Sure to be the Hottest New “it” Fruit

1. Straight up raw. 

Any pawpaw fan will tell you that the best way to enjoy this adventurous produce is straight off the tree during peak season, which is mid-August through mid-October. With a custard-like texture and taste similar to mangoes, bananas, and melons, it’s no wonder eating the raw fruit is the way to go!

2. Pawpaw pie. 

Think lemon meringue with a new twist. Combine pawpaw pulp (peeled and seeded) with sugar, milk, egg yolks, and flour to heat over the stove. Then top with whipped egg white meringue and bake for 12 minutes at 350. See the full recipe here.

3. A micro-brewery trend

Midwest microbreweries and distilleries are catching on to pawpaws and have introduced several craft beers and wines that incorporate the subtly fruity flavor. These pawpaw brews are most commonly found throughout Ohio and the Carolinas.
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