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Green Bay Packers Running Back James Starks Goes Gluten-Free

James Starks

Photo Credit: Wikipedia

For an athlete being healthy and able to perform at their best is key.  James Starks, running back for the Green Bay Packers has suffered from both shoulder and hamstring injuries in college and in his professional career.  Taking a long time to recuperate was a concern for him and he sought the advice of a nutritionist who recommended eliminating gluten from his diet after he was tested in a hyperbaric chamber to assess his healing process.  Gluten is a protein found in wheat, rye and barley that causes an immune response when eaten if a personhas a gluten intolerance or celiac disease.  After following a gluten-free diet, he has gained weight and feels at an optimal level.  Even though he has not divulged his diagnosis, it is evident that his overall health has improved and he is ready for a productive 2012 NFL season. Starks is not the only athlete to follow a gluten –free diet and feel better, there has been a recent trend.

 

1 in 133 Americans suffer from celiac disease and 1 in 20 have a gluten intolerance.  The only treatment for these ailments is a gluten-free diet. This blog will provide current gluten-free and food allergy information, and recipes for those that have special dietary requirements.

Here is a delicious gluten and dairy – free recipe to kick-off the 2012 NFL season while still holding onto summer!

 

Barbara’s Fresh Blueberry Blondie’s

This recipe is gluten and dairy free.

Prep Time: 15 minutes Cook time: 45 minutes Servings: 8-12

INGREDIENTS:

  • 1 cup All Purpose Gluten-Free Flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 (15 ounce) can cannellini or white kidney beans, drain but do not rinse
  • 3 tablespoons canola or other neutral tasting oil
  • 2 teaspoons gluten-free vanilla
  • 3/4 cup granulated sugar
  • 3 eggs OR ¾ cup of egg whites, slightly beaten
  • 1 cup fresh blueberries*, washed and drained

 

 

PREPARATION:

Preheat oven to 350 degrees. Lightly grease 8×8 square baking dish with gluten-free pan spray or oil.

  1. Place flour, baking powder and cinnamon in a medium size mixing bowl, sift ingredients together and set aside.
  2. Combine the beans, oil, baking powder, vanilla, and sugar in a blender. Blend until smooth add eggs and blend for an additional 20 seconds.  Pour the mixture into the flour mixture, stir until mixed.  Add blueberries and pour into the prepared baking dish.
  3. Bake in preheated oven about 45 minutes until top is slightly brown, toothpick comes out clean. The edges will slightly pull away from sides of the pan.
  4. Cool, dust with powdered sugar, cut and serve with scoop of vanilla ice cream.

Cover and refrigerate leftovers

*Can substitute frozen blueberries, do not thaw.

 

 

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Written by Joan

Joan Schmidt is a Registered Nurse with an MBA who has over 20 years of healthcare experience. Joan, with her sister, Barbara Callanan, own and operate JCB Consulting Services, Inc., a company that offers gluten-free and allergy consulting services to foodservice venues as well as individual client care. Joan lives on Long Island with her husband and two children. Her daughter was recently diagnosed with a tree nut allergy and her sister, Barbara, has celiac disease. Joan’s passion is to educate and raise awareness for food allergies and celiac disease ensuring safe consumption of food for all those affected. Contact her at joan@consultjcb.com and visit her on Facebook or www.consultjcb.com.

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