New mama Joy with baby Vienna
5 QUESTIONS for holistic nutritionist Joy McCarthy of Joyous Health
What’s your motto?
Eat and live joyously for a healthy, vibrant body and mind.
3 things you’d bring to the desert island.
My hubs, my baby girl and coconut oil. The cats no longer make the cut!
Why gluten free?
In my early 20s, I had so many digestive issues, anxiety, skin problems and hormonal imbalance. It wasn’t until I took a break from gluten that I finally freed myself from the prison of health issues.
What’s your go-to gluten-free breakfast?
A smoothie. I eat a smoothie every single day. Of course, it changes every day based on what ’s in my fridge, but it truly sets the stage for a joyous day.
Tell us a little-known fun fact about you.
I love pop music and I love singing but I have THE WORST voice of all time!
Take a sip: Joy McCarthy’s Green Beauty Smoothie
Green Beauty Smoothie
2 tbsp chia seeds
Thumb-size ginger root
½ cup frozen pineapple
Spoonful coconut butter
Water or nut milk to desired consistency
Blend, sip, enJOY!
Joy McCarthy will show you how to “Power Up Your Smoothie with Superfoods” at 11 am in The Stop at Gluten Free Garage!
One of my first thoughts after our daughter was diagnosed with celiac disease in 2009 was: “What about pasta!?!” She loved her noodles, and so did I! The day after her diagnosis, we cleaned out our pantry and got rid of every single product that contained gluten. We felt it would be safer for her and easier for us all if our whole house was gluten free. In those first few gluten-free years, we ate rice pasta, which often wound up a goopy mess on the plate and just didn’t taste like the pasta I knew and loved. I was ready to kiss pasta goodbye. And then we discovered Italpasta gluten-free pasta. Certified by Canada’s Gluten Free Certification Program (GFCP), Italpasta’s GF penne, fusilli and spaghetti are made from a blend of rice and non-GMO corn. The texture is bang on and you’d never know it’s gluten free. It is now our family’s go-to gluten-free pasta—and, believe me, we’ve tried them all!
Italpasta has been a huge supporter of Gluten Free Garage over the years. Here’s the team at our last pop-up, from left: Chef Gianni Ceschia, Laura Dal Bo and Perry Battista.
The Italpasta booth at Gluten Free Garage always has a lineup of people waiting to get their hands on whatever delicious dish Chef Gianni is making onsite. It’s a gluten-free pasta lover’s dream come true!
Italpasta gluten-free penne rigate with tomato sauce.
“We are very pleased to once again join Gluten Free Garage on May 1st as a lead sponsor,” says Frank DeMichino, COO of Italpasta Limited. “It has grown to become not only a must-visit community event but also a rich resource for the gluten-free community. Given that a significant number of Canadians are affected by celiac disease, we are pleased to offer a gluten-free pasta without sacrificing good taste or quality.”
And that they do. Grazie, Italpasta.
Soup’s on! Peel and cube sweet potatoes.
Roast sweet potatoes (this step is not necessary but I find that the soup is even more flavourful when you roast the potatoes).
Coarsely chop onion. Add coconut oil to a large saucepan and cook onion. Stir in ground coriander + curry powder.
Add sweet potatoes, stir, then add hot vegetable stock.
Add white beans (I used cannellini), and puree.
Stir in balsamic vinegar + maple syrup. Add salt + pepper to taste.
Enjoy with a dollop of yogurt, chopped parsley and hemp seeds!
Sweet potato white bean soup
2 tbsp coconut oil (original recipe called for 1 tbsp butter and 1 tbsp vegetable oil)
½ onion, coarsely chopped
1 rounded tsp curry powder
1 tsp ground coriander
2 medium sweet potatoes, peeled and cubed (and roasted if you have time)
946 ml carton of vegetable broth (I used Pacific Foods’ low-sodium version)
19 oz can white beans, rinsed and drained
1 tbsp balsamic vinegar
1 tbsp maple syrup
sea salt and fresh ground pepper, to taste
plain Greek yogurt (optional)
chopped fresh parsley (optional)
hemp seeds (optional)
Add coconut oil to a large saucepan over medium-low heat.
Add onion. Cook about 5 minutes until soft but not brown.
Stir in curry powder and coriander, for about 1 minute.
Add sweet potatoes and cook, stirring, for 1-2 minutes.
Add hot stock. Bring to a boil, reduce heat to low and simmer, covered, for about 20 minutes (or until sweet potatoes are soft).
Add half of the beans and puree until smooth. Add remaining beans.
Stir in vinegar and syrup. Season with salt and pepper.
Serve with a dollop of yogurt and a sprinkle of chopped parsley. Hemp seeds are a nice touch, too.
I heard it was National Sandwich Day (November 3, mark it down on your calendars!) and I wanted to partake. So I whipped up an open-face avocado sammie with Organic Works Bakery’s gluten-free quinoa and honey bread.
I wish I could share this with you. But since I can’t here’s how to make it: Toast bread and top with avocado chunks, honey goat cheese, hemp seeds, a squeeze of fresh lime juice and a pinch of fresh-ground black pepper. Take a bite.
Lucky for us, FEAST now carries our favourite gluten-free bread so we don’t have to travel to London, Ontario get it.
But we have been known to do so…
Any way you slice it, gluten-free people can have their sandwich and eat it too. For all the sammie lovers out there, check this out.
Organic Works Bakery will be selling and sampling their many varieties of GF bread at Gluten Free Garage—raisin cinnamon; quinoa maple; buckwheat, chickpea and flax; buckwheat chia—along with more of their delicious baked goods. And, get this, owner Peter Cuddy is bringing along the bakery’s buckwheat farmer, George, who grows 300 acres of buckwheat for Organic Works on his farm!
When it comes to snack time, Neal Brothers Foods is always there for us. At least once a week the kids ask for “blue nachos” (made with Neal Bros’ Organic Blue Corn Tortillas with Flaxseeds) and we serve it with a side of their tasty salsa (mild for the kids, hot for hubby) and some homemade guacamole. And the Organic Cheese Puffs, Pops and Twists are always a big hit. Now Neal Brothers has a seat at our dinner table, too.
Pimp up your chicken with Neal Brothers Kettle Chips and Mayonnaise.
Neal Brothers Kettle Chip-Crusted Chicken with Truffle Mayo
4 skinless, boneless chicken breasts
Neal Brothers Truffle Mayonnaise
Neal Brothers Kettle Cooked Pink Himalayan Salt Chips (or any flavour)
Preheat oven to 425°F.
Liberally coat the chicken with the mayo.
Crush the chips, to about ½-inch squared or smaller.
Press the chicken, mayo side down, into the chips, coating quite thickly.
Place in the oven and cook for about 15-20 minutes.
Enjoy with some extra mayo on the side.
Tip: Switch up the mayo and chip flavours for a variety of taste sensations—Sriracha mayo and Srirachup chips for a Buffalo-style chicken; Lime mayo and Vij’s Delhi-licious chips for a Far Eastern flavour; and Classic Mayo and Smokey BBQ chips for a crowd pleaser! Try it on fish, too.
You can also kick it old-school and munch on these chips right out of the bag! BBQ is my go to.
At Gluten Free Garage, Neal Brothers will have you covered for chips, dips and a whole lot more from GFG regulars enerjive and Bix Bakery and newcomer Hippie Foods!