Well, after many months of trial and error, we have determined that my son has a gluten sensitivity, so we have entered the world of gluten free. I am trying to experiment here and there with new recipes, so feel free to share any healthy recipes.
After scratching his wrist and elbows until he bled, I figured something had to be causing this. I didn't want to go to the doctor just to get a cream to put on it. I also wasn't ready to subject my son to allergy testing. I started to eliminate things from his diet that are known allergens. After we strictly limited the gluten, his skin cleared right up. Now, I must admit, he is allowed a few things every now and then. Because he is not deathly allergic, I don't want to reduce it to the point that when he has something that contains gluten, his body will overreact. I have heard more than one story of someone going gluten free b/c their spouse/significant other is allergic to gluten, and then when they have some gluten, their body can no longer tolerate it. We keep him very moisturized and watch his diet. It seems to be working for now.
I have made some bread, which is tolerable. He calls it his "very special bread."
We made pancakes this morning. I wanted to share the recipe here. They are a bit heavy, but my son ate 3 for breakfast.
1 c. chickpea flour
1/2 c tapioca flour
1/4 c. arrowroot powder
2 T honey granules
1 T baking powder
1/2 t. sea salt
1/2 t. xantham gum
2 eggs
1 c. milk or buttermilk
less than 1 c. water
Mix dry ingredients. Add wet. Cook on greased griddle or skillet.
Thursday, October 13, 2011
Gingerbread
1/2 c. shortening (spectrum non hydrogenated)
1/2 c. honey
2 eggs
1/2 c. molasses
2 c. flour
1 t. baking soda
1/2 t. cinnamon
1 t. powdered ginger
1/2 t. allspice
1/4 t. sea salt
1 c. buttermilk
Optional Icing
1 c. powdered sugar (I make mine with honey granules and 1 t. arrowroot powder--blend in blender for 1 min.)
2 T butter
1/2 t vanilla
1-2 T milk
Preheat oven to 350 degrees. Grease and flour an 8x8 pan and set aside.
Cream together the shortening and honey. Add the eggs, one at a time, beating after each. Add the molasses and mix well.
In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, allspice, and salt. Gradually add to the creamed mixture, alternating with the buttermilk, until everything is combined.
Pour into the pan and bake at 350 degrees for 50 minutes. Let cool 20 minutes before slicing for warm gingerbread.
For the icing: sift the powdered sugar into a bowl with the butter and vanilla. While stirring, drizzle enough milk in to achieve the consistency you desire.
1/2 c. honey
2 eggs
1/2 c. molasses
2 c. flour
1 t. baking soda
1/2 t. cinnamon
1 t. powdered ginger
1/2 t. allspice
1/4 t. sea salt
1 c. buttermilk
Optional Icing
1 c. powdered sugar (I make mine with honey granules and 1 t. arrowroot powder--blend in blender for 1 min.)
2 T butter
1/2 t vanilla
1-2 T milk
Preheat oven to 350 degrees. Grease and flour an 8x8 pan and set aside.
Cream together the shortening and honey. Add the eggs, one at a time, beating after each. Add the molasses and mix well.
In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, allspice, and salt. Gradually add to the creamed mixture, alternating with the buttermilk, until everything is combined.
Pour into the pan and bake at 350 degrees for 50 minutes. Let cool 20 minutes before slicing for warm gingerbread.
For the icing: sift the powdered sugar into a bowl with the butter and vanilla. While stirring, drizzle enough milk in to achieve the consistency you desire.
Thursday, August 18, 2011
Spinach and Goat's Cheese Pita Pizzas
Blogging has not been on the top of my to-do list. Right now, I am doing well just to keep my head above the water. However, I came across this most delicious recipe today. I fixed it for lunch and my 3 year old devoured it. Enjoy...
4 oz sun-dried tomatoes in oil, drained, plus 2T oil from the jar (I used the entire 7 oz. jar).
2 T tomato puree (I used 3 T)
1 clove garlic, roughly chopped (I used 2 cloves)
2 t. finely chopped thyme (I don't like thyme, so substituted Tuscan Sunset from Penzeys. It's like Italian Seasoning.)
7 oz. baby spinach (I used 10 oz)
6 mini pita breads (I used 3 of my homemade pitas)
6 cherry tomatoes, quartered
4 oz. soft goat cheese sliced
1 T sesame seeds
1. Preheat oven to 450 degrees. Blend the sun-dried tomatoes, tomato puree, and garlic to a puree in a food processor or using a hand blender. Mix in thyme.
2. Bring a pan of water to a boil. Immerse the spinach, remove and refresh in a bowl of cold water. Drain, then drizzle the sun-dried tomato oil all over the top.
3. Spread the tomato and garlic puree over the pita breads and top with the spinach. Scatter over the cherry tomatoes, cheese, and sesame seeds. Cook for 10 minutes or until the cheese has melted slightly and started to brown.
4 oz sun-dried tomatoes in oil, drained, plus 2T oil from the jar (I used the entire 7 oz. jar).
2 T tomato puree (I used 3 T)
1 clove garlic, roughly chopped (I used 2 cloves)
2 t. finely chopped thyme (I don't like thyme, so substituted Tuscan Sunset from Penzeys. It's like Italian Seasoning.)
7 oz. baby spinach (I used 10 oz)
6 mini pita breads (I used 3 of my homemade pitas)
6 cherry tomatoes, quartered
4 oz. soft goat cheese sliced
1 T sesame seeds
1. Preheat oven to 450 degrees. Blend the sun-dried tomatoes, tomato puree, and garlic to a puree in a food processor or using a hand blender. Mix in thyme.
2. Bring a pan of water to a boil. Immerse the spinach, remove and refresh in a bowl of cold water. Drain, then drizzle the sun-dried tomato oil all over the top.
3. Spread the tomato and garlic puree over the pita breads and top with the spinach. Scatter over the cherry tomatoes, cheese, and sesame seeds. Cook for 10 minutes or until the cheese has melted slightly and started to brown.
Wednesday, April 27, 2011
Artificial Food Dyes
While I was researching my next topic on why we should avoid artificial dyes in foods, I came across this article. It explained things much better than I ever could. Therefore, instead of me restating everything, you can read it for yourself. Once again.....read your labels.
Wednesday, April 20, 2011
Wheat Germ Streusel Banana Muffins
1 1/2 c. freshly milled soft wheat (1 1/4 c. freshly milled hard)
1/3 c. sucanat
1 t. aluminum free baking powder
1/2 t. baking soda
1/2 t. sea salt
3 medium bananas, mashed
1 egg
2 T. oil
2 T. unsweetened applesauce
Streusel
1/4 c. sucanat
2 T. toasted wheat germ
1/8 t. cinnamon
1 T. cold butter
2 T. finely chopped walnuts
In a large bowl, combine the flour, sucanat, baking powder, baking soda, and salt. In another bowl, beat the bananas, egg, oil, and applesauce until well blended. Stir into dry ingredients just until moistened.
Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For streusel, combine the sucanat, wheat germ, and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter.
Bake 375 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
10 muffins.
1/3 c. sucanat
1 t. aluminum free baking powder
1/2 t. baking soda
1/2 t. sea salt
3 medium bananas, mashed
1 egg
2 T. oil
2 T. unsweetened applesauce
Streusel
1/4 c. sucanat
2 T. toasted wheat germ
1/8 t. cinnamon
1 T. cold butter
2 T. finely chopped walnuts
In a large bowl, combine the flour, sucanat, baking powder, baking soda, and salt. In another bowl, beat the bananas, egg, oil, and applesauce until well blended. Stir into dry ingredients just until moistened.
Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For streusel, combine the sucanat, wheat germ, and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter.
Bake 375 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
10 muffins.
Saturday, April 2, 2011
Hot Fudge Pudding Cake
1/3 c flour
1/4 c. honey
1 T cocoa powder
3/4 t aluminum free baking powder
1/8 t sea salt
3 T milk
1 T oil
1/3 c chopped nuts (optional)
1/3 c sucanat
1 T cocoa powder
2/3 c hot water
Heat oven to 350 degrees.
Mix all ingredients except brown sugar, 1 T cocoa, and the hot water.
Pour into ungreased 1 quart casserole. Mix brown sugar and 1 T cocoa. Sprinkle on batter. Pour hot water on batter.
Bake 30-35 minutes. Serve warm.
Top with whipped cream or ice cream.
This is very similar to the molten lava recipe. Instead of being individual cakes, it's one big cake. Yum!!! I don't care for the chopped nuts, but otherwise, this one is a winner.
1/4 c. honey
1 T cocoa powder
3/4 t aluminum free baking powder
1/8 t sea salt
3 T milk
1 T oil
1/3 c chopped nuts (optional)
1/3 c sucanat
1 T cocoa powder
2/3 c hot water
Heat oven to 350 degrees.
Mix all ingredients except brown sugar, 1 T cocoa, and the hot water.
Pour into ungreased 1 quart casserole. Mix brown sugar and 1 T cocoa. Sprinkle on batter. Pour hot water on batter.
Bake 30-35 minutes. Serve warm.
Top with whipped cream or ice cream.
This is very similar to the molten lava recipe. Instead of being individual cakes, it's one big cake. Yum!!! I don't care for the chopped nuts, but otherwise, this one is a winner.
Thursday, March 24, 2011
Fruit Salad
2 large bananas, sliced
2 T lemon juice
2 c. seeded, cubed watermelon
2 c. fresh or canned pineapple chunks
1 pt. fresh strawberries, halved
1 pt. fresh blueberries
3 kiwi fruit, peeled, and sliced
2 pckgs (3 oz each) cream cheese, softened (I used 8 oz.)
1/3 c. powdered sugar (I made my own with honey granules and arrowroot powder.)
2 T fresh lime juice
1/2 t. grated lime peel (I used a little more.)
1 c. whipping cream, whipped
Toss bananas in lemon juice; place in a 4 qt. glass serving bowl.
Add remaining fruit in layers.
In a mixing bowl, beat cream cheese until smooth. Gradually add sugar, lime juice, and peel. Stir in a small amount of whipped cream; mix well. Fold in remaining cream. Spread over fruit.
Chill.
2 T lemon juice
2 c. seeded, cubed watermelon
2 c. fresh or canned pineapple chunks
1 pt. fresh strawberries, halved
1 pt. fresh blueberries
3 kiwi fruit, peeled, and sliced
2 pckgs (3 oz each) cream cheese, softened (I used 8 oz.)
1/3 c. powdered sugar (I made my own with honey granules and arrowroot powder.)
2 T fresh lime juice
1/2 t. grated lime peel (I used a little more.)
1 c. whipping cream, whipped
Toss bananas in lemon juice; place in a 4 qt. glass serving bowl.
Add remaining fruit in layers.
In a mixing bowl, beat cream cheese until smooth. Gradually add sugar, lime juice, and peel. Stir in a small amount of whipped cream; mix well. Fold in remaining cream. Spread over fruit.
Chill.
Monday, March 21, 2011
Monday, February 28, 2011
Flourless Brownies
I got this from the Whole Foods website and was crazy enough to try it. For anybody out there who has a sensitivity to gluten, these just might work for you. The only changes I made were using honey instead of sugar and adding more chocolate chips.
Flourless Brownies
Ingredients
1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon gluten-free vanilla extract
1/2 cup plus 2 tablespoons cane sugar
1/2 cup gluten-free semi-sweet chocolate chips
1/3 cup finely chopped walnuts
Method
Preheat oven to 350°F.
Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla, and sugar in the bowl of a food processor and blend until smooth. Remove the blade and carefully stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.
Nutrition
Per serving (1 brownie/about 2oz/60g-wt.): 160 calories (80 from fat), 9g total fat, 4g saturated fat, 50mg cholesterol, 35mg sodium, 17g total carbohydrate (2g dietary fiber, 12g sugar), 4g protein
Flourless Brownies
Ingredients
1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon gluten-free vanilla extract
1/2 cup plus 2 tablespoons cane sugar
1/2 cup gluten-free semi-sweet chocolate chips
1/3 cup finely chopped walnuts
Method
Preheat oven to 350°F.
Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla, and sugar in the bowl of a food processor and blend until smooth. Remove the blade and carefully stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.
Nutrition
Per serving (1 brownie/about 2oz/60g-wt.): 160 calories (80 from fat), 9g total fat, 4g saturated fat, 50mg cholesterol, 35mg sodium, 17g total carbohydrate (2g dietary fiber, 12g sugar), 4g protein
Wednesday, February 23, 2011
Coffee Crunch Bars
1 c. milled flour
1/2 c. sucanat
1/2 c. butter
2-3 t. instant coffee
1/4 t. baking powder
1/8 t. sea salt
1/2 t. vanilla
1/4 c. chopped nuts (I tried walnuts, but pecans would probably be better.)
1/2 c. chocolate chips (or 1/4 c. chocolate and 1/4 c. peanut butter or butterscotch)
Heat oven to 350 degrees.
Mix flour, sugar, butter, coffee, baking powder, salt, and vanilla.
Stir in nuts and chocolate chips.
Press evenly into ungreased baking pan. 9x9x2
Bake until light brown and crisp 20-25 min.
Cut into bars while still warm.
Cool completely.
1/2 c. sucanat
1/2 c. butter
2-3 t. instant coffee
1/4 t. baking powder
1/8 t. sea salt
1/2 t. vanilla
1/4 c. chopped nuts (I tried walnuts, but pecans would probably be better.)
1/2 c. chocolate chips (or 1/4 c. chocolate and 1/4 c. peanut butter or butterscotch)
Heat oven to 350 degrees.
Mix flour, sugar, butter, coffee, baking powder, salt, and vanilla.
Stir in nuts and chocolate chips.
Press evenly into ungreased baking pan. 9x9x2
Bake until light brown and crisp 20-25 min.
Cut into bars while still warm.
Cool completely.
Sunday, February 13, 2011
No Bake Chocolate Cookies
1 3/4c. honey granules
1/2 c. milk
1/2 c. butter
4 T. cocoa powder
1/2 c. natural crunchy peanut butter
3 c. oats
1 t. pure vanilla
Combine honey, milk, butter, and cocoa powder in a saucepan.
Bring to a boil.
Remove from heat.
Stir in peanut butter, oats, and vanilla.
Drop by teaspoonfuls onto wax paper.
Let cook until hardened. (can help along in the fridge)
1/2 c. milk
1/2 c. butter
4 T. cocoa powder
1/2 c. natural crunchy peanut butter
3 c. oats
1 t. pure vanilla
Combine honey, milk, butter, and cocoa powder in a saucepan.
Bring to a boil.
Remove from heat.
Stir in peanut butter, oats, and vanilla.
Drop by teaspoonfuls onto wax paper.
Let cook until hardened. (can help along in the fridge)
Wednesday, January 12, 2011
Peanut Butter Muffins
2 c. flour
3 t. baking powder
1/2 c. peanut butter ( I used natural peanut butter.)
1 c. milk
2 eggs
1/2 c. sugar (I used honey.)
1 t. salt
Mix wet ingredients.
Combine dry ingredients in a separate bowl.
Add dry to wet.
Spoon into muffin cups.
Makes 12 muffins.
Bake 15 minutes at 400 degrees.
Adding 6 oz. or more of chocolate chips is a nice addition.
I mixed everything using my stand mixer. A hand mixer would work as well. I would use something more than a spoon b/c the peanut butter can be a bit sticky.
3 t. baking powder
1/2 c. peanut butter ( I used natural peanut butter.)
1 c. milk
2 eggs
1/2 c. sugar (I used honey.)
1 t. salt
Mix wet ingredients.
Combine dry ingredients in a separate bowl.
Add dry to wet.
Spoon into muffin cups.
Makes 12 muffins.
Bake 15 minutes at 400 degrees.
Adding 6 oz. or more of chocolate chips is a nice addition.
I mixed everything using my stand mixer. A hand mixer would work as well. I would use something more than a spoon b/c the peanut butter can be a bit sticky.
Tuesday, January 4, 2011
High Fructose Corn Syrup and Soda
I haven't had soda since 2006. Well, I quite drinking it, except for the occasional upset stomach. I don't know what about soda seems to calm nausea. Anyway, after reading this article, I completely understand why my attempts at weight loss were unsuccessful. Also, there are many other health benefits to giving up soda and foods containing High Fructose Corn Syrup.
READ YOUR LABELS!
READ YOUR LABELS!
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