Calling all snack lovers who love to indulge but not indulge too much. I have discovered a new snack, with low fat, low protein and just the right amount of carbohydrates, unless you eat the entire bag.  This is where my problem lies. I have always been into finding healthier snacks, especially for my travels or on the go. I like to even have emergency snacks in my car, as you just never know when your day will be thrown for a tail spin and vere off course. Grabbing a bag of lily pops, won't leave you starving, and may just get you through to your next meeting, or safely help you arrive at your next destination, especially in L.A. traffic.

As a nutritional therapist I know the importance of nourisng your body daily, but also am not blind to the fact we all have desires and wants and cravings. I know myself I have been battling some gut health issues for over a year now and there are times when I just want a crunchy snack.  It has proven very difficult to find snacks, that don't have a bunch of added junk and ingredients, as well as nasty and unhealthy, fats and oils.  Here I finally found a snack without all the bad junk.  Here, I introduce my new favorite snack and obsession, Taali lily pops.

I personally am not supposed to be having any foods high in sugar, carbohydrates and I have a very limited food list of foods that are high in histamines and ingredients I cannot be eating.

So, if you are like me, then you will be thrilled to know Taali lily pops are a new snack on the market, that does not contain, gluten, dairy of nuts and to top it off, it is grain free. Not to mention all this, but they are algo non-gmo verified and certified, no artificial flavors, don't have any maltodextrin (usually from gmo corn), free of corn, vegan, roasted not fried and even include a bit of protein (6 grams per bag). Again with all this, be very careful as it is so easy to devour the entire bag in one sitting, they are THAT good!

This particular snack is newer to the snack space as I have only actually seen two companies who are sourcing and producing lily seeds.  Lily seeds are native to india (as of publishing date of this article September 2019).  Working in the nutrition space full time I get to see and have an introduction to many of the snacks and foods that come onto the food scene. These snacking seeds were in stores, but oddly I never noticed them or bought them until a friend of mine mentioned she got some at a food event.

I happened to come across the pink salt flavor in one of the retailers I frequent and grabbed a bag. I was instantly hooked. Taali pops were showcased at Expo West in 2018, but I failed to see them at the expo.

Taali pops recently had another debut at Natural products expo East 2019 and the founder mentioned they will be re-releasing two of the current flavors, tikka masala and the turmeric flavor which will both be vegan. They currently have whey in the recipe, so for those like me who cannot have dairy, this is exciting news. 

Taali pops are sourced in India from water lily seeds.  According to the Taali website, they describe their product, "Water lily pops are made from seeds of an aquatic crop, known as Euryale Ferox (part of the water lily family).  This plant is found largely in Northern India and is an extremely important crop for the farmers of that region. Lily seedshave been used in Indian and Chinese medicine for many centuries and also find an important place in the practice of Ayurveda."  They go on to explain how the seeds are sourced and maintained. 

"The seeds from the Water Lily Plant are harvested, graded, dried and then popped to get this all natural plant based snack" The company, "carefully slow roasts the popped seeds," which gives the seeds their crunchy and tasty texture.  So, if you haven't gotten your hands on a bag of lily pops, make sure to head on over to their site to grab a bag, or maybe follow my lead and grab six, as you will never want to run out, they are THAT delicious. 

A great place to grab some packs of Lily pops is thrive market online. To save 25% click here and you can order as many bags as you would like.

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I have the perfect and tasty recipe for an easy summer or winter recipe to satisfy your cravings for a scrumptious meal or starter for when you have guests over your home. 

Summer time or winter time is a great time to whip up recipes for you or your family.

As I have been on a strict regimented diet from a gut healing protocol with healing foods I thought why not butternut squash soup, which can be served hot or cold, as both taste divine and delicious.

Butternut squash is a great course of fiber and lower in sugar than traditional vegetables.

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Recipe is as follows:

INGREDIENTS

  • 1 large butternut squash (about 3 pounds), halved vertically and seeded
  • 1 tablespoon olive oil, plus more for drizzling
  • ½ cup chopped onion or less as this is just to add flavor ot the soup 
  • 1 teaspoon salt
  • 4 garlic cloves or shallots, pressed or minced
  • ⅛ teaspoon ground nutmeg
  • 1 tsp of ground cinnamon

COOKING INSTRUCTIONS

  1. Preheat the oven to 350 degrees Fahrenheit and layer a rimmed baking sheet with parchment paper or foil.
  2.  Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with sea salt.
  3. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin and also discard the seeds.
  4. Chop up the onion and saute it until desired cooking or until browned.. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
  5. If you have a high performance blender like I do, such as a Blendtec or Vitamix, transfer the cooked shallot and garlic to your blender. Add the reserved butternut, maple syrup, and nutmeg.
  6. Pour in either vegetable broth, water or chicken broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later). Securely fasten the lid and select the soup preset, being careful to avoid hot steam escaping from the lid. The blender will stop running once the soup is super creamy and hot.
  7. On a blendtec blender device there is a soup button which ensures the soup is whipped and hot once finished. Pay closed attention not to overwhip the soup to ensure you get the right consistency.
  8. If your soup is still too thick add a bit more liquid unitl you have the desired consistency.
  9. Take soup out of blendtec blender, store in a storage container.
  10. You may enjoy this soup hot or cold as both taste fantastic.
  11. Last but not least sprinkle with some cinnamon on top and enjoy!
 

Hello there!

Welcome to my little world, of online blogging and my website Globalfoodtraveler.com.

However you may have stumbled across my page or found my website, I am grateful and humbled you are here and thank you for sharing my love for writing, travel, food and all things nutrition and health.  Today I decided to sit down and talk about the journey I have faced the last 12 months that has led me here.

As an avid traveler and foodie at heart I have struggled with eating since 2010 when my sister was diagnosed with celiac disease and I had all sorts of digestive issues. My digestive issues didn't happen overnight, but as my sister became more aware of her autoimmune disease (AI) then, I became more aware of the problems I was facing within my gut, which have since worsened.

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What sort of 'issues,' you ask?

Well, since I am so honest and open on my website why not share the real deal, nitty gritty harsh details of what many doctors diagnose as 'leaky gut.' Essentially what leaky gut really is, is when the lining of the intestines becomes inflammed and just about everything you eat, isn't being absorbed and causes some sort of unpleasant effect. My insane love for all things dairy came to a major hault in 2010 along with all gluten products. If you know the infamous term, 'GLUTEN,' you know that means just about EVERYTHING in the grocery aisle, to include but not limited to, most refined carbohydrates, breads, pastas and the list goes on. 

I took my love for learning about gluten free to start blogging on my first website, formerly known as glutenfree18.com, which has now evolved to this beauty of a website.

So, now we fast forward, after having traveled to Costa Rica (as seen in above photo), Thailand and Bali the last few years.  My what could be diagnosed as 'leaky gut,' has gotten progressively worse and now resulting in what many know as histamine issues. Say what you ask yourself? What does all this mean? Every time I eat foods I end up, many a time with breaking out in hives. Basically, my body is not accepting the foods I am eating and in some way shape or form, my skin is talking to me telling me, no way Jose.  

After seeinng three doctors, an allergist and a naturopath over the years I began to become frustrated. After working in the natural products industry for the past four years I have learned so much about organic and non-gmo food and supplements and in 2017 decided to get a certification in Nutritional therapy which led me to where I am today. 

As a Nutritional therapist I have not only met some incredible people and practioners, but I was able to find another practitioner working full time in the industry.  Through this help I have learned that I have some serious bacterial issues that I have 'acquired' over the years along with some parasites that also crept in.  Look up the term giardia and see what comes up, not so pleasant right?  These invaders are not welcome and I am working on a path to rid them from my digestive system and gut. The worst part of this journey these invaders in my gut have caused many issues including messing with hormones and my levels affecting my overall mood, which I am so grateful has been corrected since I have been on my new protocol.

The reason I share this information with you today is I officially realized how important gut health is after hearing it for the last four years through my career in the nutrition space. My world has been a bit foggy and fuzzy with a foggy brain, also coined, leaky brain. by Dr. Mark Hyman, who just recently published a series of videos all about nutrition and how the brain and gut are interconnected. I can speak from my own experience about this as my brain was so foggy and I was having the hardest time remembering the easiest words that would normally come so easily to me. Having crystal clear thinking the last month truly has been something I won't take advantage of any longer. 

If you are like me and having health issues, know you are not alone and you can get through this. Do research, be accountable for what you are eating, yes it is not easy I can speak from this personally. Discipline is everything in this life and if you can do it with food you can do it with anything.  I hope you enjoyed reading a bit more about where my story and health issues have lied and I will happily update you all on the coming months as I continue to heal this leaky gut.