{"id":9,"date":"2017-05-30T11:20:17","date_gmt":"2017-05-30T11:20:17","guid":{"rendered":"http:\/\/thegiftideas.com\/wiz\/?page_id=9"},"modified":"2026-04-14T12:40:33","modified_gmt":"2026-04-14T16:40:33","slug":"about-the-gluten-free-recipes","status":"publish","type":"page","link":"https:\/\/www.jmcutlery.com\/wiz\/about-the-gluten-free-recipes\/","title":{"rendered":"About\u00a0The Gluten-Free Recipes\u00a0and Me\u00a0"},"content":{"rendered":"

Abou<\/strong>t<\/strong> the
\nKitchen Wizard R<\/strong>ecipes and Me<\/strong><\/span><\/span><\/p>\n

How many people are not aware that their health
\nissues are possibly related to their food?
\n<\/strong>I’m Barbara Binstock, a health-conscious homemaker,
\nfor 62 years, (a mother to 4, grandmother of 10)<\/em>.<\/em>
\n<\/strong><\/span>\u00a0<\/span>
\nAt 14 years old,<\/strong> my best friend suffered with acne and
\nin seeking help she discovered (and introduced me to)<\/em> the
\nNational Health Association (NHA), a health organization
\nfounded by Dr. Herbert Shelton (and others)<\/em>, promoting
\n<\/span>self-healing through natural lifestyle habits like raw,
\nplant-<\/span>based diets, fasting, and sunshine.<\/span><\/p>\n

 <\/p>\n

NHA advocates for drug-free living to prevent and reverse<\/span>
\ndisease. (Wikipedia).<\/em>\u00a0<\/span><\/span><\/span>I was intrigued to learn our bodies
\nheal themselves naturally and followed their advice. Ever
\nsince I’ve looked into our food if anything wasn’t right.<\/span><\/p>\n

 <\/p>\n

When we determined gluten was a migraine <\/span><\/strong>trigger<\/strong>
\nfor my husband, we became gluten-free!<\/span> That’s when
\nI had first read the ingredients listed on the labels of
\npackaged gluten-free products. Most were loaded with
\nsugar, non-nutritive carb flours like rice or corn, highly
\nprocessed oils, and chemical preservatives.<\/span><\/span><\/p>\n

 <\/p>\n

Becoming Gluten-Free in itself<\/strong> is not<\/strong> necessarily
\nthe cure-all for for people with digestive issues. There are
\ningredients in addition to gluten in your food that may
\nstill be a culprit in your body after you are gluten-free.\u00a0<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\"\"<\/span>So The Kitchen Wizard is about<\/strong>
\ngluten-free recipes that are healthy,
\nREAL FOOD, quick to put together
\nfrom scratch, with simple,
\nnatural ingredients that you’re very
\nlikely to have on hand or obtain easily in most food chains.
\nI favor gluten free, Dairy-Free, low in fast-digesting simple
\ncarbs and no high-heat processed oil.<\/span><\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u201dTHE BIGGEST HIDDEN DANGER TO YOUR HEALTH”
\n<\/strong>(Published in the American Journal of Clinical Nutrition)<\/span><\/p>\n

\u201cTwo slices of wheat bread,\u201d<\/strong> spike your blood sugar<\/span>
\nmore than a can of soda, a candy bar, or 6 teaspoons of<\/span>
\nsugar. Like biting into a slice of cheesy pizza, it keeps you<\/span>
\naddicted, coming back for more.<\/span><\/p>\n

 <\/p>\n

\u201cCompounds in wheat can damage <\/strong>every tissue
\nin your body. Today\u2019s<\/strong> wheat contains gut-punching lectins.
\nEvery bite is causing silent damage,” says well-known
\nauthor, cardiologist, and researcher (Dr. Alessio
\nFasano, prof. of medicine), and many other scientists,
\nwho showed how wheat <\/span>prevents weight control.<\/span><\/span><\/p>\n

 <\/p>\n

Most people wouldn’t consider giving up<\/strong> any of their
\nfavorite <\/span>foods, unless they’re told they have no choice.
\nBut by then <\/span>it may be too late to repair the damage done
\nto their body by what they’ve been eating. Manufacturers
\nknow what ingredients and tastes are likely to keep people
\ncoming back for more. Billions of dollars are at stake for
\nthem.<\/span><\/p>\n

 <\/p>\n

Only<\/span><\/strong> by eating<\/strong> real food made from <\/strong>scratch<\/strong> can we<\/span>
\nidentify and eliminate any ingredients in our diet that<\/span>
\ndon’t agree with us.<\/span> Packaged foods may contain <\/span>hidden
\ningredients. <\/span>Among the worst are “natural flavors, spices,
\ncolors, and preservatives.”\u00a0 <\/em>What are they really? chemicals
\nthat we can’t<\/strong> identify <\/strong><\/em>and eliminate.<\/strong><\/em><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Children are not<\/em> being ‘picky’ eaters<\/strong>. certain aromas,
\ntextures, or seasonings warn<\/strong> some kids (or<\/em> adults as well)<\/em>
\nto avoid eating them due to a sensitivity to them. I couldn’t
\nstomach the thought of tomato sauce until I was 12. Then I
\ndiscovered I liked Pizza. (I still don’t\u00a0 love tomato sauce). It
\nhappens to be warning ME it’s inflammatory.<\/em><\/span><\/p>\n

 <\/p>\n

Manufacturers are not required<\/strong> to list any\u00a0ingredients that
\nare less <\/span>than 2% of the contents. You see the suggested serving
\nsize on the package. What is so bad about that? How many
\nother packages may you eat in the same day, with a similar
\ndose of up to 2% of unidentified chemicals, causing you an
\noverdose? <\/span>You see the suggested serving size on the package.\u00a0\u00a0<\/span><\/p>\n

 <\/p>\n

So I quickly decided<\/strong> to<\/strong> “bake all our own baked goods<\/span>
\nfrom scratch,” creating healthier blends of gluten-free<\/span>
\ningredients, for which I did extensive research. That’s
\nwhy I offer a diverse range of recipes here. It will <\/span>explain
\nwhy my limited recipes are what they are, regardless
\nof who may disagree with my choices.<\/span><\/p>\n


\nNo one needs “gluten”<\/em><\/strong> in their diet! Many people,<\/span>
\n(not only celiac), <\/em>often feel better with a gluten-free<\/span>
\ndiet. But what else<\/strong><\/em> is tucked into your diet causing<\/span>
\nyou compromised health? Fiber is absent from
\ntraditional <\/span>white flour.<\/span><\/p>\n


\nI believe we need healthful treats every day, <\/strong>not only
\nfor <\/span>a pleasant respite, but to prevent deficiencies and add
\nnutrients <\/span>in our diet. They can also help maintain a healthy
\nweight. <\/span>I believed in this so much that I researched this for 5
\nyears <\/span>before I composed this website.<\/span><\/p>\n


\nBest of all my recipes are quick and easy<\/strong> to put
\ntogether <\/span>and leave some room for not being precise.
\nMost are <\/span>simple batters instead of dough.<\/span><\/p>\n

 <\/p>\n

The blood-sugar spike from high-carb breads<\/strong> elevates<\/span>
\ndopamine, the origin of the word \u2018dope.\u2019\u00a0 Manufacturers<\/span>
\nensure repeat sales by making their foods addictive.<\/span>
\nWhen it comes to sugar, not only is it a highly addictive<\/span>
\nsubstance (surpassing that of cocaine, according to<\/span>
\nsome studies), but other ingredients are also highly
\naddictive, especially salt and fat.\u201d<\/span><\/p>\n

 <\/p>\n

But when you balance carbs with fiber or high quality
\nprotein<\/strong>, <\/span>like a steak, chicken or fish, you erase the sugar spike<\/span>
\nand balance your carbs. Standard ‘gluten-free’ <\/span>baked products
\nare mostly fiber-free<\/em> starch. (Rice flours, <\/span>corn starch, sugar,
\npotato starch, and worse yet yellow high-heat <\/span>processed
\nvegetable oils (corn, sunflower, canola, <\/span>safflower).<\/span><\/p>\n

 <\/p>\n

Why wait until your health is compromised?<\/span><\/strong>
\nThere are cleaner gluten-free wholesome foods that will
\nquickly become new favorites to you and family. The
\nhealthiest for baking are neutral tasting Olive or Avocado
\noils or Coconut which may add a slight coconut flavor.\u00a0<\/span><\/p>\n

 <\/p>\n

Giving up favorite baked goods never lasts. <\/strong>But
\nnow you can enjoy <\/span>all your favorite baked goods while
\nbeing gluten-free, <\/span>using my recipes, and you’ll never
\ngive them up! They’re <\/span>more delicious than the classic
\noriginal versions. And they smell so appetizing!<\/span><\/p>\n

 <\/p>\n

Sugar substitutes can also contribute to migraines.
\n<\/strong>They can also interfere with your body’s ability to<\/span>
\ncontrol many functions. Even Stevia, touted as safe<\/span>
\nand natural, is actually deadly. These can even interfere<\/span>
\nwith some medications.<\/span><\/p>\n

 <\/p>\n

What sweeteners are safe and natural? <\/strong>Dates, Raw<\/span>
\nhoney, bananas, coconut sugar, berries, apples, just<\/span>
\nto name a few. They’re easy enough to bake with as<\/span>
\nyou’ll see in my recipes that don’t need sugar.<\/span><\/p>\n

 <\/p>\n

Big food industries cleverly keep you addicted<\/strong> to
\nfoods that <\/span>make them huge profits and cause your body
\nto silently <\/span>deteriorate inside where you don’t see it.
\nYour body tries to tell you, but you can’t usually
\nunderstand it’s language.
\n<\/span><\/p>\n

 <\/p>\n

Which Gluten-Free Flour Should you use?
\n<\/span><\/strong>As I’ve been researching and writing this book to help
\npeople <\/span>fit a new lifestyle such as gluten free, paleo, keto
\nand vegan, <\/span>the number of traditional flour substitutes
\ngrew. The amount of flour substitutes has grown so
\nlarge, you’ve likely found yourself wondering which
\nto choose.<\/span><\/p>\n

After researching gluten-free flours<\/strong> I was convinced<\/span>
\nthat\u00a0 all gluten-free flours had a negative in them if<\/span>
\nover-consumed.<\/span>
\n
\n<\/span><\/p>\n

Having enough fiber content<\/strong> in your carbohydrates
\nslows down the digestion of sugar, (sugar <\/em>spikes)
\n<\/em>that over time can lead to insulin resistance and
\ndiabetes. Gluten-free Flours I haven’t tried are *Teff,
\nCassava, and Millet,\u00a0seed flours which should work
\nin baking as flour substitutes.<\/span><\/p>\n


\nTeff is a seed flour<\/strong> high in fiber that provides an<\/span>
\nenergy boost comparable to coffee, but without<\/span>
\nthat caffeine crash. There are a lot of diseases
\n<\/span>whose main cause is inflammation. A person may
\nprevent inflammatory diseases (aches & pains) by
\neating teff grains on a regular basis, but in excess
\nmay cause digestive issues.<\/span><\/p>\n

Teff contains a high amount<\/strong> of phytate which<\/span>
\ninhibits mineral absorption. So people with zinc or<\/span>
\ncalcium deficiency are recommended not to consume<\/span>
\nteff in large amounts. So when it is taken as a major<\/span>
\nstaple food, a thiamine supplement is recommended.<\/span>
\nAlso, the excessive consumption of fiber might cause<\/span>
\ngas and bloating.<\/span><\/p>\n


\nOrganic, certified gluten-free<\/strong> oat flour, (simply ground oats),
\nalmond flour, (simply ground almonds), became my choices
\nfor wheat substitute flours. They’re readily available affordable,
\nhave the least negatives and work in most recipes in place of
\nwheat flour. Today’s wheat contains gut-punching lectins.<\/span><\/p>\n

 <\/p>\n

Is everything that comes <\/strong><\/span>in a package safe<\/strong> to eat?<\/strong>
\nIs it FDA approved? FDA is approving many things you
\n<\/span>should not eat! They allow manufacturers to omit from
\nthe label up to 2% of any ingredient, that is NOT<\/em> on the list
\nof known allergens<\/strong>.Yet many surprising common
\ningredients like black pepper, onion, MSG, sulfites, and
\nsulfates produce a horrible allergic reaction in some
\n<\/span>people who I know.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

What’s in YOUR<\/em> Gluten-Free food? <\/strong>Read the food
\nlabels. Not only should we know what’s <\/span>in our food,
\nfor sensitivity and allergen reasons, but <\/span>because
\npopular additives like gums, or carrageenan or “natural”
\nflavors or colors (which are NOT really natural),<\/em>
\n<\/span>can be at the root of your digestive issues or can
\nunbalance and ruin the results of many recipes!<\/span><\/p>\n


\nYou need to<\/strong><\/span> read the ingredients on labels<\/strong> of packaged
\nfood Items. <\/span>Watch out<\/strong> for chemicals like MSG, maltodextrin
\nand BHT. highly processed (high heated)\u00a0<\/em> oils like safflower,
\nPalm, and canola have become familiar names on labels,
\nbut they’re some of your body’s worst enemies.<\/span><\/p>\n

 <\/p>\n

They are aging you prematurely<\/strong>, causing aches and
\npains, <\/span>inflammation, compromised immune systems, and
\nslowly <\/span>developing into future major diseases.<\/span><\/p>\n


\nNo need to buy salad dressing.<\/strong> Just sprinkle on cold-
\npressed olive oil (or <\/em><\/span>avocado oil for a more neutral taste)<\/em>,
\nwith 1\/2 a spoon of balsamic <\/span>or cider vinegar or honey and
\nmustard. Quick, cheap,tasty. No hidden emulsifiers and
\n<\/span>chemicals that erode your insides! You’ll love taste and
\nconvenience and likely save money as well.<\/span><\/span><\/p>\n

 <\/p>\n

No need to give up Treats you love.<\/strong> There are gluten-free,
\ndairy-free alternatives that don’t spike your blood sugar like
\nsimilar recipes will.<\/span> The object is to retain fiber in recipes
\nthat have added sugar. I’ve devised, and made and
\nphotographed <\/span>all these recipes. I chose them for
\nfamiliarity of taste, healthier ingredie<\/span>nts, availability,
\nreduced sweetening, and simplicity.<\/span><\/p>\n


\nAnd best of all, you can tweak them to suit your taste<\/strong>
\npreferences. They go together quickly, made from
\ningredients similar to <\/span>all the other recipes. That keeps
\nthese easy to stock up on. They seldom call for an electric
\nbeater or rolling pin. Most are simple batters, with the
\nproportions changed to create breads, rolls. cookies,
\nmuffins, fluffy baked donuts and cakes.<\/span><\/p>\n

 <\/p>\n

You can create healthy treats, even no sugar frostings
\n<\/strong>and condiments <\/strong>using these quick, easy recipes with simple
\nbasic ingredients (or <\/span>substitutes if you are sensitive to any of
\nthese ingredients).<\/span><\/p>\n


\nThese recipes are Gluten-free, Dairy-free, Sugarcane-
\nfree, Kosher Parve which means\u00a0 “<\/strong><\/span>certified” to be dairy
\nfree)<\/strong>.
\nMany <\/span>people aren’t aware of all the allergens (even<\/span>
\nplant-based) that are troublesome (to them or<\/span>
\ntheir children).<\/span><\/p>\n

 <\/p>\n

Researchers agree we need to eat frequently<\/strong> to avoid
\ncravings and binging. Three small meals and <\/span>3 small
\nhealthy treats (like fresh fruit or nuts<\/em>) can control <\/span>calories
\nand hunger and avoid nutrient deficiencies.<\/span><\/p>\n


\nWheat can cause detrimental sensitivity and health
\nissues <\/strong>to everyone. <\/strong><\/span>No one needs gluten. It holds
\nbaked goods together, but so do other substitutes as
\nyou will see here.<\/span>
\n\"\"
\nWhen I first sought gluten-free<\/strong>
\nrecipes,<\/strong> hoping to minimize
\nmy husband’s migraines,
\nI noticed CUPS of sugar, or
\n‘<\/span>sugar substitutes,’ ‘bad oil’
\nchoices, fast-burning flours,
\nand culprits that <\/span>send <\/span>people
\nsearching for the cause
\n<\/span>of their distress. <\/span>Symptoms of Celiac can resemble those
\nof other diseases. <\/span>So, many folks suffer for years, because
\nthey can’t identify the culprit in their food when they don’t
\nmake it from scratch. Restaurants and frozen dinners can
\ncontain chemicals you are sensitive to.<\/span><\/p>\n


\nThe FDA only requires 10 known allergens<\/strong> to be
\nlisted <\/span>as ingredients on the label. They also allow up
\nto 2% of <\/span>possible digestive irritants to not be listed!
\nOnions and black pepper sound like everyday food
\nand are seldom mentioned in ingredients lists. Often
\nyou just see “spices,” as if no one is allergic to them.
\nThey’re used in so many readymade foods, and can
\nput a multitude of people in their doctor’s office. “Just
\ntake a pill to relieve the symptoms,” a doctor may say.
\nThere’s no profit in telling you to avoid such allergens.<\/span><\/p>\n

 <\/p>\n

You will see that my recipes are not just treats.<\/span>
\n<\/strong>Their purpose is to replace most classic wheat flour
\n<\/span>baked goods <\/span>with healthy gluten-free & Dairy-Free
\ndelicious ones.\u00a0 But I bake our loaf of flaxseed bread
\nas <\/span>our staple every week.<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

My flour of choice is Organic Oat plus<\/strong> some nut
\nflours or ground seeds. Most of these recipes can be
\negg-free if necessary, using egg substitutes.
\n
\nMy sweeteners<\/strong> are either coconut cream in coffee, or
\nhoney, maple syrup, coconut sugar, molasses, dates,
\nor overripe bananas in baked goods. They are the least
\nlikely to ‘spike’ your sugar. I do not recommend any
\nother sweetener.
\n
\nMy oils are: coconut, avocado, or olive oil.<\/strong> You
\ncan have peace of mind knowing I’ve successfully
\nmade and photographed all the recipes on this site.<\/span><\/p>\n

 <\/p>\n

You’d be surprised to learn most children aren’t
\nbeing “picky” <\/strong>when they stare their food. Their instinct<\/span>
\nmay be warning them about something that doesn’t<\/span>
\nagree with them, because allergens are hidden in<\/span>
\nSome foods that <\/span>just don’t agree with them, and they
\ndon’t have the <\/span>ability to express that.<\/span><\/p>\n


\nWe all think any food in a package is ‘SAFE.’<\/strong> (The FDA
\napproves <\/span>of it). But 2% of the ingredients are not required
\nby law to be listed <\/span>on the label, unless it’s on the ‘known
\nallergens’ list, (only of tree <\/span>nuts, eggs, wheat, soy, shellfish,
\ndairy milk and cheese)<\/span>. Also, you need to be aware of
\n“arsenic in candies.” Just Google that. The list will shock you.<\/span><\/p>\n

 <\/p>\n

WHY doesn’t becoming ‘Gluten-free’ work for a lot
\nof gluten-sensitive people? <\/strong><\/span>Because of what else<\/strong><\/em> is
\nin THEIR <\/em><\/strong>gluten-free food? Onions can give similar
\nreactions to gluten. It took years for my husband to figure
\nthat out. He actually had an allergic reaction to onions
\nbeing fried and filling the air in a kitchen. So many prepared
\nfoods contain onion that he has to ask wherever we eat.
\nCommon ground black pepper threw my daughter-in-law,
\ninto a full-blown allergic reaction!<\/span>
\n<\/span><\/span><\/p>\n


\nDid you know…You can leave out onion and its
\nclose relatives, and never notice it is missing?
\n<\/strong><\/span>Celery,especially the leaves, imparts intense flavor, and
\nchopped celery (even if saut\u00e9ed) is a perfect texture
\nsubstitute. So are many more seasonings. Garlic
\nis often tolerated by many who can’t eat onion.
\nDillweed, sage, basil, coriander, rosemary, cilantro, thyme,
\nparsley, etc. add flavor and appear not to aggravate
\nany tummies.\u00a0<\/span><\/p>\n


\nYou’ll notice my treat recipes are made, from
\nscratch<\/em>, <\/strong>gluten-free, mainly organic oat flour. I buy
\nit from Whole Foods or make it myself by grinding
\norganic oatmeal into flour in a coffee grinder and
\nshaking it through a mesh strainer.<\/span><\/span><\/p>\n


\nIt’s so worth doing!<\/strong> You’ll not only get great results,
\nyou won’t be swapping healthy whole grains for
\nnon-nutritive, fast-burning starch. To lighten\u00a0 the
\ndensity of the baked goods, I mix in tapioca starch,
\nor arrowroot, which are\u00a0 healthy slow digesting resistant
\nstarches made from the Cassava root.<\/span><\/span><\/p>\n

Flaxseed bread<\/span><\/strong>
\n\"\" We not \u00a0on<\/span><\/span><\/strong>ly avoid gluten<\/strong>. We avoid
\nthe cane sugar overload in packaged
\ngluten-free mixes and products, and
\nfast-digesting starches which also
\nspike your sugar, and chemical
\nadditives (carcinogens such as
\nMetabisulfite), is on too many labels.
\nIt’s been a banned health hazard in NJ,
\nknown to cause people a variety of
\n<\/span>problems. <\/span><\/span><\/span>(e.<\/span><\/span>g. Just Google, “Polysorbate 80”). It’s used
\nas an emulsifier for <\/span><\/span>plastic as well as in food. It’s used in so many
\npackaged foods, <\/span><\/span>and ice cream. <\/span>Even if the FDA says it’s safe,
\n<\/span>(why should we eat <\/em><\/span>it)?<\/span><\/em><\/span><\/p>\n

 <\/p>\n

“SAFE” by FDA standards only means<\/strong><\/em> most people who ate it
\nhad no immediate adverse <\/span>reactions to it. It doesn’t mean what
\nquantity was deemed safe, or who is it <\/span>NOT safe<\/strong> to serve it to?
\n<\/span><\/em>Or what are the effects on your organs <\/span>after a length of time?
\nProcessed sugar substitutes are proven to not satiate the brain’s
\ndesire for something sweet. Xylitol can kill a dog. Stevia has a
\nmetallic aftertaste. Agave gives a worse sugar spike than sugar.\u00a0<\/span><\/span><\/p>\n


\nI believe in making everything from scratch. Not even a <\/em><\/strong>
\npackaged mix! <\/em><\/strong>(Yes, these recipes are as quick and taste good)!<\/em>
\nWhen you don’t know what you’re eating, if you or your family
\ndevelop health issues <\/span>or allergies, you’ll run to <\/span>find a ‘medical’
\nremedy, which can make your <\/span>symptoms worse, instead of
\nfinding and eliminating the cause.<\/span><\/p>\n

 <\/p>\n

I realize how little time there is<\/strong> today for most parents to
\nfollow the health reports I’ve accumulated. I’ve based my
\nrecipes on medically validated health information.<\/span><\/p>\n

 <\/p>\n

Having had two diabetic parents,<\/strong> and my own tendency
\ntoward <\/span>high cholesterol and sugar, I’ve been on guard for
\nmany years. I’ve added my personal tweaks to the original,
\n‘presumed healthy’ recipes in this book. I’ve reduced the
\nsugar, substituted excess oil with unsweetened applesauce,
\nor banana, and swapped wheat flour for gluten-free organic
\noats.<\/span><\/p>\n


\nI avoid using processed packaged foods<\/strong>, canned fruits,<\/span>
\njams, or prepared mixes by anyone.<\/span><\/p>\n


\nI use only healthy oils<\/strong> (e.g. coconut, olive, avocado<\/strong>)
\ninstead of <\/span>unhealthy *ultra-processed<\/em> oils which you’ve been
\nled to believe are <\/span>healthy, (like canola, safflower, grapeseed,
\ncorn and sunflower), I <\/span>stick with plant-based, organics. <\/span>All sugar
\nsubstitutes have no long-term proof of safety, <\/span>especially for
\nchildren, pets, or guests who may eat what you <\/span>make. (Use
\nthem at your own risk). They’re shown to not satiate <\/span>your
\nsugar craving and to alter your brain’s perception of sweet.<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

\"Sautee'd
Mushroom Sauce on Zucchini<\/span> Linguini<\/span><\/span><\/figcaption><\/figure>\n

Yes, it’s difficult to find<\/strong>
\nuninterrupted time to cook
\nand bake from scratch
\nwhile\u00a0<\/span>I manage a busy
\nbusiness,(and create this
\nrecipe website <\/span>as well). So
\n<\/span><\/span>I jump on any recipe that
\ngives <\/span><\/span>the <\/span><\/span>security of homemade,
\n(and the taste and aroma)
\nthat can be put together in
\nminutes instead of hours. I focus on easy-to-get ingredients
\nthat are most likely already in your pantry. And I freeze a
\nlot for future convenience.<\/span><\/span><\/p>\n


\nResearchers have said<\/strong> for many years the reason the USA
\nhas an obesity problem is due in part to 60 <\/span>percent <\/span>of the
\ncalories Americans eat coming from *ultra-processed <\/em>foods
\nlike bread, soda, chips, baked <\/strong><\/span><\/span>treats, fast foods, artificial
\n<\/strong>sweeteners, and candy<\/strong>. If we just focused on that, we could
\n<\/span>probably wipe out 60 percent of <\/span>diet-related disease.
\nJust Eat Real Food.<\/strong><\/span><\/span><\/p>\n

 <\/p>\n

I avoid butter and dairy<\/strong> in favor of organic plant-based, I
\nminimize quantities of healthy sweeteners (and avoid refined
\nsugar). <\/span>I’m sorry to say, I still avoid and don’t trust sweetener
\nsubstitutes and (non-nutritive) sweeteners. <\/span>There are natural
\nlow glycemic alternative sweeteners: coconut sugar, raw sugar,
\nbee or date honey, maple syrup, <\/span>molasses, fruit pectin, etc.<\/span><\/span><\/p>\n

 <\/p>\n

I started this website to help keep my friends and family<\/strong>
\nhealthy, <\/span>not for any financial or personal gain, nor is it
\nsupported by advertisers who could influence my truth.
\nI have a retail website where I sell many hard-to-find
\nuseful kitchen items. I don’t need to annoy you with
\npop-up ads.<\/span><\/span><\/p>\n

 <\/p>\n

I hope you’ll enjoy the lovely products<\/strong> I sell and the
\nawesome easy recipes. Please join us by signing up. I
\npromise never to annoy you with emails unless something
\n<\/span>new and worthy is added.<\/span><\/span><\/p>\n

 <\/p>\n

*Health\u00a0 Disclaimer: Information in this book is approximate,
\nand provided to inspire your own research. Always read labels, warnings,
\nand directions before using or consuming products.
\nContent in this book is not intended to substitute advice by your health
\nprofessional. We recommend that you do not use this information
\nto self-diagnose or treat a health or medical problem. Dietary information
\nand statements within are here to inspire your own research. The author
\nand J. Mark Press do not assume liability for inaccuracies or misstatements,
\nor endorse or warrant any websites, brands or products as healthy. For full
\nproduct information always contact its manufacturer.<\/span><\/p>\n

================================================<\/span><\/p>\n

Back in 1999 I established our J. Mark Cutlery website<\/strong>
\nwww.jmcutlery.com<\/a>\u00a0 It’s a pleasure to shop online here.<\/span><\/p>\n

\"Path<\/a><\/p>\n

For great gifts and to protect your table from
\nmoisture and to add refreshing dining\u00a0decor see
\nour absorbent stone coasters<\/a>\u00a0 in wood holders,
\n<\/span>\"Ocean<\/p>\n

and over 150 vinyl and
\ncork-back hardboard
\np<\/a>lacemats<\/a><\/span><\/p>\n

 <\/p>\n

 <\/p>\n

\"FourThe right knife or utensil for
\nthe job makes cooking<\/span>
\n a plea<\/span>sure. Now cooks across
\nthe USA buy the best <\/span>from us
\n<\/span>online.\u00a0 Here is where you’ll find the famous<\/span><\/p>\n

razor edge Rada knife, <\/span>lifetime guaranteed,
\n(hand-crafted in <\/span>the USA for over 55 years) \u00a0Rada Knives<\/a>
\n<\/span>for every cutting job, and gift sets.<\/span>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/span><\/span><\/p>\n

Tempered glass\"Black<\/a><\/span>
\nServing Plate\/ Cutting board\/ Trivets
\n<\/span><\/span><\/span>Choose from over 100 patterns in Sanitary
\ndishwasher safe tempered
\nglass serving\/cutting board trivets
\nor design or personalize
\nyour own.<\/span><\/p>\n

 <\/p>\n

\u00a0<\/span><\/p>\n

========================================<\/strong><\/span><\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

About the Kitchen Wizard Recipes and Me How many people are not aware that their health issues are possibly related to their food? I’m Barbara Binstock, a health-conscious homemaker, for 62 years, (a mother to 4, grandmother of 10). \u00a0 At 14 years old, my […]<\/p>\n","protected":false},"author":1,"featured_media":4915,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"class_list":["post-9","page","type-page","status-publish","has-post-thumbnail","hentry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages\/9","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=9"}],"version-history":[{"count":205,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages\/9\/revisions"}],"predecessor-version":[{"id":9443,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/pages\/9\/revisions\/9443"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/4915"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=9"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}