I (Monica Levin, Registered Holistic Nutritionist) have been testing people for food intolerances since 1987. When I started, the general public hadn’t heard of lactose intolerance, wheat sensitivities, corn sensitivities, or gluten intolerance. Now most people understand that these are food issues that need to be considered when we are looking to heal ourselves.

Food Intolerance Testing

I help my clients determine which foods their bodies need to avoid. I use muscle testing (Applied Kinesiology) and I also teach my clients to do their own food intolerance testing through inner guidance communication. There are hundreds of diets but your body knows what it needs and doesn’t need. It is time to tune in!

Most Common Foods to Be Intolerant To

By the time someone comes to me for nutrition advice, it’s because their body is out of balance. Maybe they have digestive issues or symptoms of asthma, eczema, blood sugar imbalance, heart-related issues, ADD, ADHD, anxiety, and many other dis-eases. It doesn’t matter what your symptoms are! When you avoid your intolerant foods, your body will have the energy it needs to heal itself.

In the many years of doing food intolerance testing, I found that these are the most common foods to be intolerant to:

• Milk and Milk Products (100% of my clients – although butter and parmesan cheese are tolerated by 90% of my clients)
• Wheat and Wheat Products (95% of my clients)
• Gluten (5% of my clients – most are wheat intolerant, not gluten intolerant. Gluten is in wheat, kamut, spelt, rye, barley, and some say oats as well.)
• Corn and Corn Products (60% of my clients)
• Soy and Soy Products (40% of my clients)
• Oranges and Orange Juice (90% of my clients)
• Refined White Sugar (99% of my clients)

What Foods Are You Intolerant To?

To find out what foods you are intolerant to, you can schedule an appointment for food intolerance testing through my contact page or you can sign up for my online, on-demand class Self-Care and Health Renewal.

Click HERE for more information about my one-on-one coaching services.

Menu Planning

I created the e-book “Intuition & Food: Meal Suggestions” to help my clients and to help you with your menu planning. Each page in this e-book has two parts; the upper part contains a meal idea and the lower part contains instructions for preparation. If you’d like a copy of this e-book, please reach out to me.

Below are seven meal suggestions from the e-book. Each of them is a lactose-free, corn-free, and wheat-free meal. I hope you find them useful!

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If you want to know whether or not you need to follow a wheat-free diet, schedule an appointment with me, holistic nutritionist Monica Levin, and I will help you.

Wheat-free Chocolate Chip Cookie Recipe

2 cups soft butter
2 1/4 cups raw sugar
2 tsp vanilla
5 eggs
8 cups barley flour
1 tsp baking soda
1 tsp baking powder
2 cups dark chocolate chips

• Preheat oven to 350oF.
• Cream together the butter and raw sugar. Add the vanilla and eggs and mix until smooth.
• Combine the barley flour, baking soda, and baking powder.
• Mix together the dry ingredients and the butter mixture.
• Stir in the dark chocolate chips.
• Scoop balls of the dough onto parchment paper covered cookie sheets and flatten with a fork that has been dipped into hot water.
• Bake 10 to 12 minutes, or until the bottom is golden.
• Remove from the tray and cool on a wire rack.
• (makes approximately 5 dozen)

Wheat-Free Recipes

Purchase one of Monica’s recipe books for more wheat-free recipes.

The post Wheat-free Chocolate Chip Cookie Recipe appeared first on Monica Levin, Holistic Health Coach.

If you want to know whether or not you need to follow a wheat-free diet, schedule an appointment with me, holistic nutritionist Monica Levin, and I will help you.

Wheat-Free Almond Cookie Recipe

1 1/3 cups butter
1 3/4 cups raw sugar
5 tbsp honey
4 eggs
2 tsp almond extract
2 cups rye flour
4 cups barley flour
5 tsp baking powder
½ tsp sea salt
2 cups chopped almonds

• Preheat oven to 350oF.
• Cream together the butter, raw sugar, honey, eggs and almond extract.
• Sift together the dry ingredients (except the almonds) and mix thoroughly into the butter mixture.
• Stir in the almonds.
• Scoop balls of the dough onto parchment paper covered cookie sheets and flatten with a fork that has been dipped into hot water.
• Bake 10 to 12 minutes, or until the bottom is golden.
• Remove from the tray and cool on a wire rack.

Wheat-Free Recipes

Purchase one of Monica’s recipe books for more wheat-free recipes.

The post Wheat-Free Almond Cookie Recipe appeared first on Monica Levin, Holistic Health Coach.

If you want to know whether or not you need to follow a gluten-free diet, schedule an appointment with me, holistic nutritionist Monica Levin, and I will help you.

Gluten-Free Maple Pecan Pie Recipe

gluten-free pie crust dough (see recipe below)
3 cups pecan halves
2 eggs
1 cup maple syrup
4 tbsp tapioca starch

• Preheat oven to 375oF.
• Press pie crust dough into a pie plate.
• Arrange the pecan halves over the pastry.
• Beat together the eggs, maple syrup, and tapioca starch. Spoon mixture over the pecan halves.
• Bake for 40 to 45 minutes or until the pastry is golden brown and the filling is set.

Gluten-Free Pie Crust Recipe

1 cup rice flour
1/2 cup arrowroot (or tapioca or potato) starch
1 tsp guar gum
1/3 cup butter
1 egg
1/2 tsp vanilla
water, if necessary

• Place rice flour, arrowroot starch, guar gum, and butter in a food processor and blend well.
  • Beat together the egg and vanilla. Add into the food processor ingredients and blend until the dough leaves the side and forms a ball (add water, one teaspoon at a time if extra moisture is necessary or rice flour, 1 tbsp at a time, if the dough is too moist).
• Press dough into pie plate, flan pan, or springform pan. If making tarts, press dough into muffin tins or mini-muffin tins.
• Note that this pie crust cannot be rolled flat and therefore is not useful for a top crust. You can, however, flatten some dough, cut out shapes, and decorate the tops of pies with them.
• If you need a baked crust bake it in a 350oF oven for 10 to 15 minutes. Watch carefully and poke holes if the dough starts to bubble.

Gluten-Free Recipes

Purchase one of Monica’s recipe books for more gluten-free recipes.

The post Gluten-Free Maple Pecan Pie & Crust Recipe appeared first on Monica Levin, Holistic Health Coach.

In addition to staying away from gluten I also try to stay away from refined white sugar. In order to succeed at my gluten-free goal I make my own cakes , pies, and pastries. The recipe shown below for Gluten-Free Hazelnut Cake is tried and true. I used this cake for my flourless gluten-free wedding cake as well as for my sister’s gluten-free wedding cake. It was a hit!

Flourless Hazelnut Cake Recipe: Gluten-Free Cake Recipe

3 cups hazelnuts

8 eggs, separated, at room temperature

1 cup raw sugar

• Preheat oven to 300oF.
• Grind the hazelnuts, 1 cup at a time, in a blender or a food processor and set aside.
• Beat egg yolks and raw sugar until creamy.
• Fold in ground hazelnuts.
• Beat egg whites until stiff and fold into hazelnut mixture.
• Pour into a large (10″ diameter) lined and greased spring-form pan and bake for 1 hour, or until an inserted toothpick comes out clean.
• When cool, ice with melted chocolate chips or melted carob chips.

If you prefer to have a more substantial icing for the gluten-free cake you can use this carob or chocolate icing:

Gluten-Free Carob or Chocolate Icing

1/4 cup butter

1/2 cup unsweetened carob or chocolate chips

4 tbsp honey

• Place all the ingredients in a saucepan and melt over low heat on the stove, stirring occasionally.
• Cool slightly before spreading on the cooled cake or squares.

Do You Need to Eat Gluten-Free?

Do you need to eat gluten-free? To find out, schedule an appointment with Monica Levin for food intolerance testing.

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When you eat foods that your body does not want your body expends energy trying to get rid of the food. Wouldn’t it be better if your body could use the energy for healing?

When you stop including your food sensitivities in your diet, you feel better on all levels: Physically, your symptoms reduce and you have more energy. Mentally, your memory and clarity improve. Emotionally, you are in a better mood. And spiritually, you feel your spiritual connection more easily.

The most common food sensitivities are milk (and milk products), wheat (and wheat products, including old forms of wheat such as kamut and spelt), corn (yes, this includes corn chips and popcorn), and refined white sugar.

To help you avoid these ingredients here is a recipe for rice flour muffins (gluten-free muffins):

Gluten-Free Muffin Recipe | Rice Flour Muffin Recipe

1-1/2 cups rice flour

1 tsp guar gum

1-1/2 tsp baking powder

½ tsp sea salt

1 cup water

1/3 sup safflower oil

1/3 cup organic raw sugar

3 eggs

• Preheat oven to 325 degrees F.
• Sift together the rice flour, guar gum, baking powder and sea salt.
• In a bowl, mix together the water, oil, raw sugar, and eggs. Mix in the dry ingredients.
• Pour into well-greased muffin tins and bake for 15 to 20 minutes, until they spring back to the touch.
• Let the muffins cool in the tins for a few minutes before removing them to finish cooling on a wire rack.

Variation 1: add 1/3 cup blueberries

Variation 2: replace the raw sugar with the same amount of maple syrup and add ¼ cup chopped walnuts.

I suggest that you either eat the muffins right away or freeze them. Gluten-free muffins get stale more quickly than muffins that are made with wheat flour, so freezing them after baking is imperative if you want to eat them later. When you’re in the mood for a gluten-free muffin, just warm one in a toaster oven or in a microwave.

Your Food Sensitivities

To find out what food sensitivities you have, schedule an appointment with inner guidance communication coach and holistic nutritionist Monica Levin. She consults with clients in her Wixom Michigan office as well as over Zoom. 248-656-2505

More Gluten-Free Recipes

Are you interested in more gluten-free recipes? Purchase one of Monica’s recipe books.

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