Crustless Pumpkin Pie Mini cups (Dairy Free, Gluten Free)

Yummy treat that makes up fast Thanksgiving desert!

Crustless Pumpkin Pie Mini cups (Dairy Free, Gluten Free)

Ingredients

  • 15 oz can pumpkin puree
  • ¾ cup Coconut palm sugar
  • 2 large eggs
  • 1 egg yolk             
  • 1 tsp Vanilla extract
  • ¾ cup canned coconut milk
  • ½ cup gluten free flour blend
  • 2 tsp pumpkin pie spice
  • ½ tsp salt
  • ¼ tsp baking soda
  • ¼ tsp baking powder

Instructions

Preheat oven to 350F 

Spray 20ct small muffin pan or a 12ct muffin pan (You need to increase cooking time to 25 min when using a regular size muffin pan) I use a silicone pan by  Demarle 20ct

In a large bowl mix pumpkin, coconut sugar, eggs, egg yolk, vanilla and coconut milk.

In a smaller bowl sift together flour, pumpkin pie spice, salt, baking soda and baking powder.

Mix wet ingredients with dry ingredients until combined

Scoop into muffin pans.  I fill mine full and bake for 20 min.  when cooling they will deflate a little but don’t worry they are ok.

Let them cool in the pan for 30 minutes, remove and refrigerate at least 1 hour before serving. 

Top with a dairy free option.  I really like So Delicious CocoWhip

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Winter Winds and Drier Skin! What Is A Body to Do?

Do you ever notice when you get into cold weather that your hands feel dry and your lips start to chap? You are losing water out of your body much like a dehydrator. Your skin is a very important organ and when you notice drying you should start to support your immune system.

Even though it is only a few millimeters thick your skin is still your heaviest and largest organ, making up about a seventh of your body weight! Your skin is the first level of defense against bacteria and other microbes. Your skin can also make sweat and oils that protect it and work to keep you healthy.  Skin also holds you together – without it we would look pretty weird.

I’m not sure many people think about what their bodies do to keep them in running order.

Along with skin you have other first line defenses –

In your eyes tears wash away small particles of dust and other bacteria that may be trying to invade your eyes. Did you know that tears also have antibodies that fight off bad bacteria!

In your mouth saliva is also working for you; digestion starts with amylase in the saliva which helps break down food and prevent infection. Did you know saliva is 99.5% water + 0.5 solutes?

Then you have your nose, in addition to keeping your glasses on, it has tiny hairs that work like a filter to keep dust and microbes out!

You also have your digestive system that works to get all of the nutrition out of the food we eat so we can stay healthy. That is why we hear so much about probiotics these days.

This is all your first level of defense.

So with such good coverage, why do we still get sick then?

First most people do not drink enough water to keep all of these defenses going. I really mean water – not soda, coffee, tea, energy drinks or the hundreds of other drinks out there. A lot of them are dehydrating! Water is a great start to any recovery.

Secondly, when you get a cut or scrape on your skin you allow pathogens in without knowing it.  I know when I was in school, I found it so interesting that bacteria are alive and viruses are not.  That is why antibiotics do not work on viruses.

What can we do to keep our immune system strong? 

I am going to say it again WATER, washing hands, eating well-balanced meals. That’s not a burger joint by the way. If you feel you need more help during this cold and flu season, take a good multi-vitamin and add a probiotic for your gut health; keeping it strong is very important. Get some exercise – go outside for a hike and enjoy the upcoming beauty of the holiday season. Do not forget your vitamin D, since the sun is not out as much.  We all know that vitamin C and Zinc are good for colds, but by building up your resources you may escape the cold season or get over it faster.  Kirkman has many more Immune System Support products for you to choose from by clicking on the highlighted words above.

Have a happy and healthy Thanksgiving!!!

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Autumn Colors

Maybe it’s just me and that I am a Nutritional Therapist Practitioner, but as the trees are changing to the brilliant colors of fall yellow, orange, red and more, I can’t help thinking I have seen these colors before but not on trees.  Then in the grocery store in the fruits and vegetables section, the light bulb went on as I looked into my shopping cart and there were the colors!  Red, orange and green peppers, bananas, beets, carrots, turnips, parsnips, apples, leeks and leafy greens. I had fall in my cart.  It made me smile because I am always telling my clients to eat colors of all types in the vegetable world. Why? They are packed full of healthy vitamins, minerals, fiber and flavonoids; all of which are great for your health especially during the season of changing weather.  Maybe that is why fall is a time of stews, soups, salads and squashes. Are we prepping our bodies for the cold and flu season?  One wonders what mother nature has figured out for us. 

Eating as fresh as possible is always a good thing but when you cannot in the busy, bustling world of today supplementation is a good way to keep your immune system in good condition.  Some of the supplements that are good to put on your shopping list, if you are not getting a colorful diet this fall, include  a good multi vitamin, probiotic, EFA and Vitamin D.  Kirkman has many to choose from; from adults to children we can help you with your supplementation needs!!

 

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5 THINGS! You Didn’t Know About Methylcobalamin Concentrated Powder(#0292-002)

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Plan Ahead for An Allergy Free, Sugar Free Halloween

By Sonnie Sei
Staff Writer
Kirkman Group, Inc.
 
 

 

Halloween:  a night filled with ghosts and goblins and tricks and treats.  It is a fun time of year that always seems to be here before we know it! October is a month full of a variety of sweet treats.  From class parties, costume parties, and trick-or-treating there is always an option to indulge in something delicious!  For parents of children with food allergies, the overwhelming presence of food that may contain an allergen can be stressful.  Planning ahead and being prepared is a great way to keep Halloween focused on the tricks and treats instead of the stress and worry!

Here are some great allergen-free treats you can make for you kid to keep them included in all of the festivities, and help keep you worry-free!

There is nothing spooky about these delicious 3-ingredient chocolate bars!  They are quick and easy to make, and guaranteed to satisfy every kids desire for chocolate on Halloween night!  They are allergen-free and a great treat to enjoy after trick-or-treating!

Tip:  Enlist the help of your neighbors to give out these candy alternatives to your trick-or-treater.  Most neighbors will be happy to help when you explain your child’s special needs.

Chocolate Bars:

Ingredients:

½-cup plus 1-tablespoon dark cocoa powder

4-tablespoons coconut oil, melted

¼-cup Kirkman® No Sugar – Sugar Substitute (or ¼-cup agave or honey, which makes a smoother bar)

Directions:

  1. Mix together melted coconut oil with No Sugar – Sugar Substitute (or agave/honey). Add dark cocoa powder and stir well for at least 3-4 minutes. You want the mixture to be extra thick.
  2. Pour into a parchment paper-lined flat container.
  3. Stick in the freezer until solid (about 30 minutes) and chop into pieces or bars.
  4. Store in the fridge, since coconut oil is almost liquid at room temperature.

Allergen Free Carmel Apples 
Halloween doesn’t feel complete without consuming a gooey, sticky caramel apple!  Try this recipe for homemade caramel apples.  You won’t be able to resist having one or two!

    Ingredients:

    4 apples
    4 popsicle sticks
    6 ounces gluten-free, dairy-free dark chocolate

    Salted Caramel

    1-cup full fat canned coconut milk
    1-cup coconut sugar
¼ teaspoon fine-ground sea salt

Directions:

  1. Press a popsicle stick into the top of each apple and place apples in the refrigerator to chill overnight.
  2. To make salted caramel, place coconut milk, coconut sugar and salt in a heavy-bottom pot.  Whisk to combine ingredients. Bring mixture to a boil, watching carefully so that it doesn’t boil over. Boil 15 minutes over medium heat, and then reduce heat to low and simmer 5 minutes, watching carefully to make sure mixture doesn’t burn.  Put on ovenproof gloves and carefully pour caramel into a small bowl. Stir regularly as it cools to room temperature.  Caramel should thicken to a molasses-like texture when it reaches room temperature (about 20 minutes). If it doesn’t thicken, pour it back into the pot and let it simmer over lowest heat 3 to 5 minutes. Wear gloves to pour caramel back into the small bowl and stir periodically as it cools to room temperature. (Caramel should be fairly thick. If it’s too thin and hot, it will run off the apple, taking the chocolate with it.)
  3. Melt chocolate in a double boiler. Carefully pour melted chocolate into a bowl. Fill another bowl about half full and set aside. 
  4. Dip each chilled apple into melted chocolate and swirl it around. Hold the apple over the bowl, twisting it until chocolate begins to dry. Place each apple on wax paper to dry completely.
  5. When dry, dip each chocolate-covered apple into salted caramel and swirl it around. Alternatively, spread the caramel over the apple with a butter knife. Only a small amount of caramel is needed for each apple.
  6. Let the apples sit upside down to dry completely.

There is nothing that says “Halloween” more than pumpkin!  Be sure to try this pumpkin cookie recipe – it’ll be the center of every October festivity you attend!

Pumpkin Cookies

Wet Ingredients

1-cup unsweetened pumpkin

½ -cup coconut oil, melted

¼-cup sweetener, either granulated (Kirkman® No Sugar – Sugar Substitute) or liquid (you can use coconut sugar or honey)

Dry Ingredients

1½-cup gluten-free flour (you can use almond flour)

1/32-tsp stevia extract, or approximately 4-8 Tbsp. sweetener of your choice, to taste

1-tsp baking soda

1-tsp cinnamon

¼-tsp salt

Directions:

  1. Preheat oven to 375º. Combine pumpkin, oil, and sweetener in a medium bowl.
  2. Add flour, baking soda, & seasonings. Mix until combined.
  3. Make scoops of the mixture with a 2-Tbsp. muffin scoop.
  4. Place scoops on a baking sheet
  5. Bake 8 -10 minutes or until lightly browned. They will harden a bit as they cool, but will still be nice and soft.
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Kirkman® Recipe – Back to School

It is that time of year again!  The temperature is getting cooler and the long days of freedom, fun and endless sunshine are coming to an end.  While the carefree days of summer are becoming distant memories, there is another notable occasion that indicates summer is over – going back to school!  For some, the start of a new school year is exciting.  It is a chance for a fresh start with the added thrill of a new classroom, friends and teachers.  Similarly, there are some kids (and parents!) that with a new school year comes stress, worry and anxiety.

For parents with a child with special needs, the transition from a summer routine (or lack of routine!) to a new school year can be extra unsettling.  A main concern for parents and kids is beginning a new school year with a dietary allergy or sensitivity.  Sending your kid to school with lunch money is not an option when considering a food allergy and the limited options that are available at your child’s school, so being prepared and planning ahead is a must!

Good nutrition is a great start to planning for the school year.  Put the stress to rest by beginning each day with a healthy breakfast.  By doing so, it will help your child concentrate in class and will provide them with the energy they will need throughout the day.  Plan ahead and make these delicious allergen-free muffins!  As an added bonus, you can make them the night before to help create a stress-free morning!

Almond Flour Banana Chocolate Chip Muffins

Ingredients –

  • 3 eggs (or use an egg substitute, such as ¾ cup of unsweetened applesauce or 3 heaping tablespoons of soy flour and 6 tablespoons of water when necessary)
  • 1 tablespoon apple cider vinegar
  • 3 over-ripe bananas, mashed
  • ¼ cup honey or Kirkman’s No Sugar
  • 1 teaspoon vanilla
  • 3 cups almond flour or meal (can use coconut flour as a substitute when necessary)
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup coconut oil, melted
  • 1 recommnended serving (varies by child) of Calcium 200 mg – Bio-Max Series – Hypoallergenic (capsule opened and contents emptied)
  • ½ cup bittersweet chocolate chips, or Paskesz Real Semi-Sweet Chocolate Chips 

Directions –

Preheat oven to 300 degrees. Line a muffin pan with paper or foil liners. Whisk eggs (or use egg substitute), vinegar, banana, honey and vanilla in a medium mixing bowl. In a second, larger bowl, whisk almond flour, baking powder and salt until no lumps remain. Add wet ingredients to dry ingredients and mix by hand until almost combined. Add coconut oil and fold gently until evenly mixed. Stir in chocolate chips. Divide batter into muffin tin. Bake for 20 minutes or until set. Let cool about five minutes in pan and remove to wire rack to cool completely.

Packing a flavorful and nutritious lunch that your child will eat which is also allergen-free can often times become a stressor all on it’s own!  You can always keep it simple and pack a twist to an all-time favorite: Pea Butter and Jelly Sandwich! This recipe is free of the common allergens, and the pea butter can be made the night before and used in various ways throughout the week!

Pea Butter and Jelly Sandwich

Ingredients –

        ▪       ⅔ cup dry whole yellow peas
        ▪       ½ cup water
        ▪       2 ½ tablespoons refined coconut oil
        ▪       ½ tablespoon agave nectar
        ▪       ¼ teaspoon sea salt
        ▪       Gluten-free bread, sliced
        ▪       Jelly of choice, sugar-free

Directions –

Soften peas by placing them in a bowl and cover with one inch of cool water. Cover and let stand 24 hours.
When ready, preheat the oven to 350° F and line a baking sheet with parchment. 

Drain peas and spread in one layer on the sheet. Bake for one hour, stopping every 15 minutes to shake the pan (prevents burning).
Place the peas in a bowl to cool. Once cooled, move them to a food processor and add water.

Let stand 15 minutes then pulse until finely chopped. Add oil, agave and salt and run the food processor until the ingredients turn into a smooth, thick paste, adding more water if necessary.

Spread desired amount on gluten-free bread of choice and add sugar-free jelly.

After a day full of new activities and learning, your child most likely worked up quite an appetite.  Want a quick after-school snack that will hold them over until dinner is ready?  Try this quick smoothie recipe!  You can also be sure they are getting their multivitamins by sneaking some into the recipe!

Very Berry Smoothie 

Ingredients –

        ▪       1 cup frozen mixed berries
        ▪       1 cup flavored juice (Orange is recommended, plus it helps your child get more vitamin C!)
        ▪       1 ½ cup ice
        ▪       ½ cup yogurt (If your child is sensitive to dairy, try Vance’s™ DariFree™ Original Flavor.)
        ▪        1 recommended serving (varies by child) Super Nu-Thera® Liquid – Raspberry Flavored Concentrate – New Formula

Directions –

Blend all ingredients until smooth 

 

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CALCIUM 101 – Why is Calcium Important

Why is calcium important?

Most people are aware that calcium is an essential mineral our body needs to develop and maintain strong, healthy bones and teeth. About 99% of the calcium in our body is located in our bones and teeth. However, many are not aware that the remaining 1 % of calcium is crucial for muscular contraction, nerve conduction, supporting heart function, blood coagulation, glandular secretion, the production of energy and the maintenance of immune function.

CALCIUM IS IMPOR­­TANT FOR:

1. Building and maintaining good bone health

2. Development of healthy teeth

3. Crucial for:

a. Muscle contraction

b. Nerve conduction

c. Supporting heart function

d. Blood coagulation

e. Glandular secretion

f. Production of energy

g. Maintenance of immune function

What if I’m not getting enough?

In a December 2001 news release Calcium Crisis Affects American Youth, the National Institutes of Health (NIH) reported that only 13.5% of girls and 36.3% of boys in the United States get the recommended daily amount of calcium. Without adequate calcium intake, the body begins to “rob calcium from the bones” in order to provide the calcium needed for functions other than bone and teeth development. (NOTE: A total dietary intake of calcium in excess of 2000 mg per day has no known benefit to bone health.)

How can we get enough calcium?

Eating a sufficient variety of foods that contain calcium is a common way to get adequate calcium. However, this can be a significant problem for people who consume a restricted diet, particularly those who have an intolerance to dairy products. As the following chart indicates almost 3/4th of the average intake of calcium in a typical diet comes from dairy products.

74-5% Dairy Products

6.2% Vegetables

4.4% Grains

3.7% Legumes, Nuts, Soy

3.4% Meat, Poultry, Fish

2.5% Fruit

5.2% Other Foods

(Includes eggs, fats, oils, sugars and sweeteners, and miscellaneous foods) 

Grinding calcium to a smoother texture is an important step toward calcium supplement performance. Kirkman calcium sources are ground to a very fine particle size, which allows improved absorption via more surface area contact with stomach acids. A finer grind is also dissolved easier in liquids and foods, and produces a much less gritty mouth feel. This is especially important for children, as they often will reject coarse textures. The fine grinds also make the calcium “disappear” when used in baking.

Kirkman calcium supplements are in powdered, capsule and liquid forms. These forms don’t involve the compression of the calcium raw materials into tablets, as these can be very hard to dissolve in the body, and also tend to set-up over time leading to poor absorption.

Our capsules utilize the bisglycinate form of calcium, which is unsurpassed in absorption qualities, and our powders and liquids utilize the carbonate and citrate forms, which have been demonstrated in several studies to have similar absorption patterns to the calcium in milk.

Independent laboratory analysis of Kirkman calcium supplements demonstrates that Kirkman utilizes the purest, pharmaceutical grade, lowest lead calcium raw materials available. Kirkman calcium supplements far exceed the quality standards set by the State of California for acceptable lead levels in consumer products.

Larry Newman, Kirkman Laboratories, Lake Oswego, Oregon.

Lead in calcium?

An article in the Journal of the American Medical Association states “The risk of exposure to lead from over-the-counter calcium supplements has been well recognized for nearly two decades.” The article concludes that “Despite increasingly stringent limits of lead exposure, many calcium supplement formulations contain lead and thereby may pose an easily avoidable public health concern.”

 Another study of calcium products reported that “two-thirds … failed to meet the 1999 California criteria for acceptable lead levels in consumer products.”

 Melissa Schorr of ABC News reports that researchers at the University of Florida, Gainesville, are finding that even popular national brands of calcium products contained lead. Lead is a toxic metal that can lead to anemia, high blood pressure, brain and kidney damage in adults and developmental damage in children!

NOTE: All Kirkman calcium is independently laboratory tested to assure pharmaceutical grade quality that meets all federal and state standards for purity. 

How much calcium does each form contain?

FORM                                                ELEMENTAL CALCIUM

Calcium Carbonate                              36%

Calcium Citrate                                   21%

Calcium Phosphate                             23%

Calcium Bisglycinate Chelate 26% 

How well is calcium absorbed in the body?

Calcium from milk: 27%

Calcium Carbonate: 23%

Calcium Citrate: 25%

Calcium Phosphate: 17%

Calcium Bisglycinate Chelate: 44

Calcium products from Kirkman Laboratories

CALCIUM WITH VITAMIN D

Flavored Powder

A great tasting calcium powder with vitamin D, which can be mixed in food or beverage for easy administration. This product can also be used in baking at moderate temperature. Each 1/4-teaspoon contains a total of 333mg of calcium carbonate and calcium citrate.

Available in both 8 oz. and 16 oz. sizes.

 CALCIUM WITH VITAMIN D

Hypoallergenic Unflavored Powder

An unflavored calcium powder with vitamin D which can be mixed in food or beverage for easy administration. This product can also be used in baking at moderate temperature. Each 1/2-teaspoon contains a total of 1000mg of calcium carbonate and calcium citrate.

Available in both 8 oz. and 16 oz. sizes.

CALCIUM WITH VITAMIN D

BioMax™  Hypoallergenic Capsules

An unflavored calcium with vitamin D containing a clinically proven highly absorbable Bisglycinate chelate form of calcium. Because the taste of this form of calcium is rather unpleasant it is used only in a capsule form and not used in Kirkman calcium powders. One capsule contains 200mg of elemental calcium from calcium bisglycinate.

Available 120 Capsules per bottle.

CALCIUM-MAGNESIUM WITH VITAMIN D

Liquid

A pleasant tasting flavored liquid calcium-magnesium combination that is not gritty and can be administered by teaspoon or mixed with beverages. Two teaspoons contain a total of 400mg of calcium carbonate.

Available in a 16 oz. size. 

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