yeast-free

Behold: The Greatness of Brown Rice Four

Hey guys! Peyton again!

Today I’m going to do a continuation of my podcast from last week and explain another part of my diet that keeps me going during athletic season.

As I’ve mentioned before, yeast-free living is a high protein diet, but that in no way means that I have completely given up carbs. That would be impossible, considering that I sometimes spend up to six hours a day on an athletic field. I often need something to keep me going, and a product I lean heavily upon is Brown Rice Flour.

Made out of natural, organic brown rice, Brown Rice Flour serves as a healthy substitute for white flour in many of my recipes. Although it does contain yeast, this product falls into the category of “Beyond Yeast-free” living: something that is allowed from time-to-time when living yeast-free.

Brown Rice Flour fits into my lifestyle because of its numerous health benefits:

  • Naturally gluten-free and high in protein, iron, fiber, and vitamin B
  • High in manganese which helps develop cartilage and bones properly
  • Helps the body absorb calcium
  • Supplies 20% of the recommended amount of magnesium, phosphorus, and copper
  • Contains 9% of the daily recommended amount of iron for women

Even with its health benefits, Brown Rice Flour should be used sparingly. In order to stay true to my body and lifestyle, I only consume Brown Rice Flour right before an athletic activity. It is the perfect product for keeping me going at my highest level of performance.

I’d like to rap-up my post today with a link to this awesome Brown Rice Flour Biscuit recipe that I make all the time, courtesy of Simply Gluten Free, found here. I usually eat them by themselves, but they can also be used to make a healthier version of a chicken and biscuit breakfast sandwich!

Enjoy! And have a great rest of the week!

Yeast-Free Protein Balls

Happy Wednesday! Peyton here!

I have two things for y’all today:

  1. A podcast about my transition to yeast-free living as a college athlete, found here.
  2. This amazing recipe for Yeast-Free Protein Balls– my own twist on Hotze’s popular snack!

TOTAL TIME: 15 minutes

MAKES: 15 Balls

SERVING SIZE: 1 Ball

NUTRITION FACTS: 123 calories, 8.2 g fat, 6.5 g protein, 1.3 g fiber, 1 g sugar

Needed:

  • 1 medium sized Tupperware container
  • 1 sheet of Aluminum Foil
  • 1 mixing bowl
  • 1 spoon or spatula
  • 1/2 cup measuring cup

Ingredients:

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  • 1 cup of organic nut butter
  • 1/2 cup of dry oatmeal
  • 1 1/2 scoops of sugar-free protein powder (I use Jay Robb Vanilla)
  • 1/2 cup of sugar-replacement product (I recommend Xylitol or Erythritol)
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract or coconut oil

Directions: 

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1. Place the nut butter, oatmeal, protein powder, and vanilla extract together in the mixing bowl. Stir until sufficiently combined.

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2. On Wax paper, spread out the sugar replacement (I used Erythritol) and cinnamon.

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3. Using your hands, scoop up an handful of the mixture, rolling it between your palms to make half-dollar sized balls. One at a time, roll each ball in the Erythritol and cinnamon until the ball is completely coated.

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4. Once coated, place each ball in the Tupperware container. When finished, place the Tupperware container in the refrigerator. After 10 minutes, enjoy!

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Finding Joy in Yeast-Free Living

Hey guys! I’m Peyton, and I’ll be bringing you the yeast-free portion of our blog!

As an athletics enthusiast, you would think that maintaining a healthy lifestyle has always been one of my top priorities. However, three years ago, I was a thirty-pounds overweight college freshman with non-existent ideas about health and nutrition. Hypothyroidism sent my body through a rollercoaster of weight gains, while a milk allergy left me bedridden for days at a time. Yet it wasn’t until the end of my first semester of college that I experienced a self-awakening.

In December 2010, my mom introduced me to yeast-free living after visiting The Hotze Clinic, and on Christmas day, my mom and I began the six-week, yeast-free challenge that would change my life.

At first, yeast-free meant giving up every food that I had ever enjoyed. My previous diet staples (sugar, bread, corn, and dairy) were all cut from my diet in the course of a day. The first three days of the program were a blur, containing cravings, hunger pains, and moodiness that only come from an extreme body detox. However, my mom and I persevered and we were rewarded at our weigh-in three weeks later, which stated we had both lost fifteen pounds. From then on, there was no looking back.

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