The couple that UnDiets together, stays together (Photo: Catherine Farquharson)
5 QUESTIONS for nutritionists Meghan Telpner and Josh Gitalis
What’s your motto?
Meghan: Today is the day!
Josh: The best way to get started is to get started.
3 things you’d bring to the desert island
Meghan: Assuming it’s a desert island ripe with fruit trees and wild greens:
1. Josh Gitalis
2. A solar-powered high-speed blender
3. A hula hoop
Josh:
1. Meghan Telpner
2. A knife (I’m practical like that)
3. My ukulele
Why gluten free?
Meghan: Why not gluten free? I have a gluten sensitivity and have been in remission from Crohn’s disease for a full decade on a gluten-free diet. I first went gluten free in 1998 when I was diagnosed with depression and almost instantly the cloud lifted. I went gluten free again as I began developing symptoms of IBS in 2004. In the last three years, Josh and I have been strictly gluten free after we each did our own respective research. My feeling has always been “when in doubt, get it out.” To maintain optimal health and stave off inflammation and brain degeneration, I opt for a complete gluten-free life. In 2016 it’s remarkably easy, especially compared with what I went through in 1998 during my first attempt.
Josh: Having worked with hundreds of clients with serious health issues, I have seen the problems that gluten causes for people. I have also scoured the research on the topic and it has been substantiated by science that no one can properly digest gluten. Since I am always trying to better myself health-wise, gluten is thus not a part of my healthy diet and lifestyle.
What’s your go-to gluten-free breakfast?
Meghan: I have two favourites: my Almond Bread (see recipe below) with ghee usually alongside a fat-rich elixir, which includes Josh’s Elixir blend, some healing herbs and loads of fat.
Josh: I usually enjoy a paleo-style nut bread with ghee and a hot elixir with a variety of herbs, some healthy fat, collagen, and sometimes a drop of cinnamon essential oil.
Tell us a little-known fun fact about you.
Meghan: I started a cooking school without having any idea how to cook! I really wanted to learn and to help people gain confidence in the kitchen. My first cooking class in 2008 included six recipes, the only six things I knew how to make.
Josh: In my first-year university kinesiology class of 1,200 peers, I was the fastest speed walker. I still often pass people on the sidewalk.
This simple Grain-Free Almond Bread may replace your favourite bread.
Grain-Free Almond Bread
Prep time: 15 minutes | Cook time: 50 minutes | Yield: 1 loaf
Ingredients
½ cup cashew cream*, coconut kefir or organic yogurt
1 tbsp apple cider vinegar
2½ cups whole raw almonds
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup chia seeds
¼ cup arrowroot starch
2¼ tsp baking powder
½ tsp baking soda
½ tsp salt
3 large eggs, or 2 servings of chia paste
2 tbsp olive oil
1 tbsp coconut syrup (optional)
2 tbp sesame seeds (sprinkled on top)
1 tsp rock salt (sprinkled on top)
*cashew cream: blend 1 part soaked cashews with 2 parts water
Make It Like So
Preheat the oven to 325°C. Grease and dust a loaf pan.
Mix together cashew cream and cider vinegar and set aside.
Grind almonds, pumpkin seeds, sunflower seeds and chia seeds in a food processor, coffee grinder or high-speed blender until you have a fine meal.
Transfer to a bowl and stir in starch, baking powder, baking soda and salt.
In a separate bowl, mix together the wet ingredients—eggs/chia paste, cashew cream, oil and coconut syrup.
Mix wet and dry together until there are no lumps, but don’t over-mix. Pour into the pan and smooth the top. Sprinkle with sesame seeds and rock salt.
Bake for about 45-50 minutes—until a toothpick inserted in the centre comes out clean and feels firm when you press down. Allow bread to sit for about 5 minutes before removing it to a cooling rack. Best stored wrapped in the fridge.
Dynamic duo Meghan and Josh will inspire you to have “A Happy and Awesome Gluten-Free Life” at noon in The Stop at Gluten Free Garage!
