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Gluten free is all the rage now that more consumers are becoming better educated about foods that make them ill.  I even wrote a post about it called,  My Gluten Free Experiment.

What is gluten?

Gluten is in wheat and wheat products; it gives breads their chewy texture.  Gluten is not only found in wheat, but rye, barley, spelt, kamut, and other more ancient strains of wheat.  Many of us are sensitive to gluten due to our over-consumption of processed foods.  Gluten sensitivity can cause digestive upset, foggy brain, mild depression, acne, etc.

Is a gluten free lifestyle expensive?

I have gotten several emails from women saying that eating gluten free is much too expensive.  I wanted to tell  you that if you think eating gluten free is expensive, then you are eating too many processed foods.  You should become more familiar with your produce aisle at your local grocery store, or maybe a farmer’s market in your area.  I would guess that you are eating loads of pasta, crackers, and maybe even some cookies.  These items are fine in moderation, but should never make up the bulk of your diet.

Here is a gluten free blueberry muffin recipe for your pleasure.  I served it this past Saturday while meeting with spa clients at Aqua Pearl Day Spa in Metuchen, NJ this past Saturday.  They were a big hit!  Come and see me there on Saturdays if you would like an in-person coaching session.

Gluten Free Blueberry Muffins

Recipe Type: baking
Author: Halona Black
Prep time:
Cook time:
Total time:
Serves: 4 to 6
Here is a gluten free blueberry muffin recipe. You can substitute any all purpose flour if gluten is not a concern for you.
  • 1 1/4 cups gluten free all purpose flour
  • 3/4 cup blueberries
  • 1/4 cup sugar
  • 2 tbsp butter, melted
  • 2 eggs
  • 1/4 tsp sea salt
  • 1/2 cup milk
  • 1/4 tsp vanilla
  • 2 tsp baking powder
  1. Preheat oven to 350 degrees F. Oil muffin pan.
  2. In one bowl, mix butter, sugar, and eggs.
  3. In a second bowl, mix flour, baking powder, and salt.
  4. Then add dry mix to egg bowl.
  5. Add milk and vanilla.
  6. Gently stir in blueberries and pour into muffin tin.
  7. Bake for 20 minutes.

Halona Black, M.Ed., is a Culinary Nutritionist and author of Loving Your Fibroids Away: A 10-Day Detox Plan. She teaches cooking classes, is a personal chef, and a health coach to women with fibroids and other hormonal imbalance issues. She can be reached at chef at GarlicAndLemonsLLC [dot] com.


3 Responses to What is Gluten Free?

  1. Pilar says:

    Just wondering how your gluten free experiment went?
    Do you think it makes sense to eat gluten free ‘most’ of the time or is it an ‘all or nothing’ kind of allergy. I’m just curious 🙂 — Pilar

    • Thanks for your comment, Pilar! I’m actually working on a project to assist women with digestion and their hormone imbalances. For me, I noticed that when I eat too much gluten, my body swells up. However, I do not like avoiding gluten altogether. I am careful about the quality of wheat I eat and don’t eat it everyday.

      What is important to know is that many food companies are using the “gluten free” label as a marketing ploy. Just because it is marked gluten free doesn’t make it a health food. If people ate more unprocessed food, it is much easier to avoid gluten.

      Should everyone avoid gluten? It depends on the person. You have to experiment and find out what works for you. Everybody’s body is different and saying that everyone should avoid gluten at all costs would be difficult.

  2. Laurie says:

    Pilar and Halona, check out what gluten does to your gut…

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