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Family Kitchen
All About Amy Green’s Simply Sugar & Gluten Free Cookbook
In today’s world of hectic schedules and instant gratification, quick and simple has come to mean dinner from the closest fast food joint, pizza delivery man, or box of processed food. To most Americans, giving up refined sugar and gluten would require time and energy they just don’t have. That’s what Amy Green thought, too.
It took years for Amy to admit she had to take the leap and give up refined sugar and gluten.
Amy was often depressed, moody, irritable, and frequently in bed with a migraine. Like many Americans, she struggled with her weight, trying diet after diet. Going sugar-free and gluten-free lost her sixty pounds, and more importantly, restored her health.
“I had to get to a place where I was willing to do whatever I could to live a better life,” she says. “The journey wasn’t pretty, but it taught me how precious life is. I never want to look at myself again and not like what I see in the mirror.”
Amy founded a website to share recipes and tips for living SF&GF without giving up her busy life. The website exploded in popularity, culminating in her new book, Simply Sugar and Gluten-Free. “I love finding ways to take shortcuts in the kitchen without sacrificing quality…it makes me feel like I’m getting away with something,” she says. “So I decided to put together a book that shows people healthier food can be simple and delicious. I know this is a book people can use daily to improve their quality of life.”
From healthy entrées like “make ahead chicken” and “stuffed bell peppers” to decadent desserts like ”flourless chocolate torte” and “strawberry rhubarb cobbler,” Amy’s recipes focus on meals that can be made in twenty minutes. The book also contains detailed guidelines for readers interested in learning more about different types of flours, pantry items, and other foods to keep on hand for healthy eating.
“I do it just for right now, just for the meal in front of me. I don’t worry about what I’m going to eat two months from now. Yes, I take care of myself and plan ahead. But keeping the focus on right now takes away the obsession and fear that initially brought me to my knees.”
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2 Comments
Dionne M. Kempenich commented on Apr 30 11 at 3:07 pmHi Amy, I have been gluten free for about 9 months now. People think it is horrible, but I found that the only time it can be an issue is when you eat out. I have discovered living in Asheville NC, however there are many restaurants that are gluten free completely or have an extensive menu of gf items. I have many relatives who have diabetes, so I try to watch my sugar intake. I have learned that corn syrup in anything does make you crave sweets, so I really read ingredients. Like you I used to suffer from migraines (from 7 yrs. old), and have had horrible indigestion issues. Once I went gluten free the migraines have completely stopped (I can eat peanut butter again!) and no more indigestion issues. I have learned however that I can not tolerate any dairy products. The reason being, in case you don’t know, caseine in dairy needs the same enzyme to break it down as does gluten. Soy is a wonderful product. I do get fed up occasionally, but try to think of other things I can create without going crazy. Many recipes call for some very weird flours, like besan, and sultanas. Do you know of a way I can substitute other flours for these things? Thanks for listening. Dionne
Amy @ Simply Sugar & Gluten-Free commented on Jun 03 11 at 9:35 amHi Dionne,
Thanks for your honest sharing. It sounds like you’ve found a way of eating that works for you. Besan is another name for garbanzo bean flour (also known as chickpea flour). It’s a healthier flour and I enjoy using it in my baking. Sultanas are golden raisins, not a flour. I have a very simple and effective flour blend that I use – you can find it on my blog – SimplySugarAndGlutenFree.com
Happy cooking!
Amy
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