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A Gluten Free Night

We had a great turnout Wednesday night at ADAMS Fairacre farms. I want to thank everyone that helped out as well as those that attended. Topic of the night were weight loss while following a Gluten Free diet. We discussed why following a gluten free diet is important if you have celiac or a gluten intolerance and also why going gluten free is not a way to lose weight.
We did a few product comparisons, looking at the nutritional value of some gluten free products. Gluten free bagels, muffins and crackers could not stack up against their regular counterparts. MOst of these products contained more fat and sugar, while providing very little fiber to the diet. Discussion also lead to why going gluten free is not a way to lose weight. Fiber was introduced as the key to a good weight loss regimen. As well as portion control and eating grain/starches that pack a higher nutritional punch, like choosing quinoa that has 7g of fiber in 2 cups compared to 0 fiber found in white rice.
At the end of the seminar people were overheard saying, “I didn’t know gluten free was bad” or “yes, I agree proper portions are key”. It was a great night and the cooking demo was a success as well. Everyone tried some Millett Rissotto and my four year old who came to see me at the end had a second helping.
I look forward to seeing everyone again on February 7th at 1pm at ADAMS where we will be discussing FODMAPS 101, hope to see you there!

Millett Rissotto

1 cup Millett
4 cups GF chicken stock
2 tsp coconut oil
1 onion diced
2 stalked celery diced
1 carrot diced
½ yellow squash diced
1 cup raw spinach
1 cup broccoli florets
½ cup cherry tomatoes halved
½ cup grated parmesan cheese

In a dutch oven or large skillet heat coconut oil. Place onions, celery, carrots, squash, spinach, and broccoli in pot. Saute for 5 minutes. Next add in Millett and saute for an additional 5 minutes. Add chicken stock. Cook on medium heat till boiling. Once boiling turn heat down and cover. Cook for 30-40 minutes. After all water is evaporated cover and let stand for ten minutes right before serving add parmesan cheese.

Here’s a short clip from Adams!

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