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Did you know?... | |
10 Tidbits on Coconuts
1) It's high in fiber!
2) Since it's a nut, it has B vitamins and zinc. Although it is a saturated fat, it is one of the best fats we can put in our bodies.
3) Iron, potassium, and phosphorus are its major mineral contributions.
4) When buying coconut, look for ones that are heavy. You should also be able to hear the liquid sloshing around inside when you shake it.
5) Store fresh coconuts in the refrigerator and use them within a week.
6) If you toast coconut, you reduce the moisture content of the coconut meat, thus concentrating the nutrients. Toasting also caramelizes sugars on the meat and turns it golden. This adds a distinctive flavor to our granola!
7) Unsweetened dried shredded coconut has about twice as much protein as the sweetened version.
8) Coconut water is the liquid in the center of the whole coconut, and is not high in fat.
9) The coconut in Fiona's is unsweetened and free of sulfites.
10) Fiona's Orange Crunch and Cinnamon Almond granolas are our only granola varieties which contain no coconut. Our mueslies, Quinoa Crunch cereals, trail mixes, and roasted nuts also do not contain coconut.
Information extracted from asianonlinerecepies.com
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Fun Facts! | |
Gluten Free? Hooray!
Although at first it may seem like a bummer if your doctor prescribes you a diet free of gluten, there are actually a good number of benefits to eliminating this protein from your diet.
Studies have shown that people suffering from autoimmune diseases, brain fog, vertigo, joint pain, and some cognitive problems can also follow a gluten-free diet to their advantage. Additionally, people who have seizures, multiple sclerosis, osteoporosis, diabetes, anemia, autism, and Down's syndrome can obtain immense health assistance from this kind of diet.
By eliminating gluten, people with these conditions often demonstrate fewer symptoms, attain better digestive function, faster recovery, and an accelerated treatment phase. It's certainly worth a try!
Information extracted from glutensecretrevealed.com |
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HEY FIONA'S FANS!
Submit a photo on our Facebook Wall and WIN!
| Have you "liked" Fiona's Granola on Facebook yet? Good news for you!
Every month, we pick a winner for our on-going contest! Just answer this simple question: Where's the coolest place you've brought our portable snacks? Upload a picture and description to our wall for a chance to win one of our products! Best part? YOU get to choose what your prize is! Come on, you know you want some. So submit a photo TODAY and be this month's winner! |
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Welcome to Fiona's Granola
Happy September 13th! Today is National Celiac Disease Awareness Day. This day of awareness has been recognized since 2006, and was chosen in honor of Dr. Samuel Gee's birthday. It was this medical doctor who, in the 1800's, first discovered a link between celiac disease and a person's diet. In his words, "If the patient can be cured at all, it must be by means of diet." Fiona and her team couldn't agree more! Which is why we offer several gluten-free options, including our Quinoa Crunch cereal, quinoa energy bars, and trail mix!
So what better day than today to try a gluten-free diet? Many who do report feeling less sluggish, better nourished, and more balanced. See below for a Fiona's gluten-free favorite, and read more in our featured article on the difference between Celiac Disease and gluten intolerance. Plus, check out our "Did you know..." section to learn about coconut, and scope some of the advantages to being gluten free. |
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How does Celiac Disease compare to Gluten Intolerance and a Wheat Allergy?
Everyone knows someone who is going gluten free. For those who don't understand the condition, it might seem like just the latest trend sweeping health food stores. In reality though, celiac disease and gluten intolerance affect at least 1 in 133 Americans, and wheat allergies are in the top eight allergies in the U.S., affecting about 10% of the population. So what is the difference between the three, and how does one find out what they have? Because of the broad range of symptoms celiac disease presents, it can be difficult to properly diagnose. CELIAC DISEASE can be defined as permanent intolerance to specific proteins that are found in wheat, rye, and barley, causing damage to the villi in the intestines. Research has found oats to be technically gluten free, as long as they are not contaminated with gluten by being grown next to wheat or processed in the same facility as wheat. Thus, people with celiac symptoms are advised to eat oats sparingly, and only when they are labled "certified gluten-free." Celiac is an inherited condition, so if members of your family have it, be aware if you experience the symptoms. WHEAT ALLERGIES, on the other hand, induce an allergic reaction typical of other food allergies, and are not genetically inherited. The main difference is that the branch of the immune system activated in allergic reactions is different from the branch thought to be responsible for the autoimmune reactions of celiac disease. Finally, GLUTEN INTOLERANCE is not thought to be immune mediated and should not cause permanent damage. Regardless of how these diseases are classified, however, they are treated similarly, and patients must remove wheat, and in some cases, all gluten, from their diet.
So what are the symptoms? Symptoms of celiac disease can range from the classic features, such as diarrhea, weight loss, and malnutrition, to latent symptoms such as isolated nutrient deficiencies with no gastrointestinal symptoms. If a person with the disorder continues to eat gluten, studies have shown that he or she will have increased chances of gastrointestinal cancer by a factor of 40 to 100 times that of the normal population, so an exact diet must be taken seriously.
If you or someone you know is experiencing these symptoms, see a doctor right away. Initially, the change in diet may be an adjustment, but once patterns are set in place, it will come naturally and at little inconvenience. Remember that there are still many other foods to enjoy! For instance, the FDA has approved two gluten-free grains, quinoa and sorghum. These are the grains use in Fiona's Quinoa Crunch cereal, so try some out tomorrow morning for breakfast if you feel like gluten just might not be your thing! All of Fiona's products are wheat free, and the quinoa energy bars, Quinoa Crunch cereals, trail mixes, and roasted nuts are all gluten free!
Information extracted from celiac.com |
Quinoa-Crusted Catfish
This easy recipe is unbelievably delicious. Make extra, as it will
disappear quickly!
4 catfish fillets
1 cup Quinoa Crunch cereal
1/2 cup buttermilk
1 Tbls. chili powder
1/2 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper
1/2 tsp. garlic powder
In shallow pan, stir together the Quinoa Crunch, chili powder, thyme, and garlic powder. Set aside. In medium bowl, whisk together the buttermilk, salt, and pepper. One at a time, place the catfish fillets in the bowl and drench with buttermilk. Next, dredge the fillets through the cereal mixture, making sure both sides are generously coated. Spray the prepared fish with olive oil, using an oil spritzer. Place fish on a wire rack, then put rack on top of a baking sheet. Bake in top third of oven at 450°, for 14-18 minutes, or until coating is golden brown and crisp, and the fish is opaque at the center.
Fiona's Favorite: Almond Blueberry Peach
For an easy and delicious CHICKEN dish, follow the above recipe. Heat a small amount of olive oil in sautee pan at medium high heat. Brown each side approximately 6-8 minutes, depending on thickness of chicken. This is also fabulous served cold, and it makes a handy, protein-packed lunch for work or a picnic! |
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www.fionasgranola.com
info@fionasgranola.com
303-415-1121
 
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