Low FODMAP eating gives the green light to sourdough, and I base almost all of my baking around it these days. I’ve found that wheat and gluten in general do not bother me, so if you’re eating Low FODMAP or for gut health and feel the same way, these pretzels should be no problem for you!
Posts by Sammi Dittloff:
Kitchen Hacks – Because Why Wouldn’t You Do Things the Easy Way? Remember when Lifehacker was all the rage? I mean, I know it’s still popular, but I feel like there was a time when you couldn’t avoid a Lifehacker article, or one from a competitor website. Now content like that has shifted to videos […]
Welcome to another episode of Dairy-Free State! This week’s guest is Annie Wegner LeFort. Annie was a pastry chef around the same time she realized she needed to go gluten-free. What a torturous thing to be surrounded by temptation as you’re changing your diet!
My guest this week is Jess Marie Larrain of The Meraki Method. She’s a woman of many talents and interests, and I was lucky enough to have her share them all with me in this interview.
Healthy Meal Planning – Do You Need to Up Your Game? Tell me if this sounds like your year: You came into 2020 all confidence. You made a vision board, you created a plan, you were ready to conquer! Maybe you were even like me and picked a focus word for the year (mine was […]
My guest for this episode, Vanessa Opal June, was such a delight to talk to. We could have probably talked for hours. She’s a therapeutic chef, she’s pursuing her Master’s in Art Therapy, she does intuitive art and yogic meditation…I love a woman who does it all! I learned so much from her in the brief conversation we had, truly.
Even though this recipe is incredibly easy, easy to the point I didn’t know if I should even share the straightforward steps, these everything bagel vegan cream cheese-stuffed crescent rolls are so good that I had to make sure more people knew about them.
Like many people, I’ve been on a sourdough starter quest since being stuck at home. I’ve tried making starters with several different kinds of flour, but I’ve also run into my fair share of problems, and my fair share of waste. Enter this tasty recipe!
My guest this week is Erin Elizabeth Downing. She’s a coach with a vegan and gluten-free diet. We talk a lot about what our bodies tell us before we even realize it, and our personal struggles with getting healthy.
I really enjoyed getting a chance to talk with Jalisa. She helped me open up the podcast even wider than I first imagined when she told me she decided to go plant-based for spiritual reasons.