Tip #2

When using baking soda, look for soda that is aluminum free. Aluminum goes straight to your brain and is not safe to use. Also look for aluminum free bake ware such as, ceramic, baking stones, stainless steel, or glass. When cooking with aluminum pots and pans, aluminum is leeched into the food and absorbed by the body. This too is unsafe.

Kitchen Tips

I must admit, I have been quite slack this past year in keeping up with my blog. It isn't due to lack of desire, but lack of time. So while I take much more time to research new topics, I thought I would write brief entries on some of the little things I do to make our meals healthier.

So.....

Tip #1--To Much Sodium??

If you are concerned that you are getting too much sodium in your diet, then there are a couple of things you can do to decrease that. But before you do, measure how much you are consuming each day and compare that to the recommended daily amounts. Read labels because salt hides everywhere.

1. Use sea salt. It has less sodium than regular table salt.

2. Use an all purpose seasoning mix. My dad gave me this recipe (see below). I use it in cooking when something calls for salt. Obviously, this would not be something you would use in sweet treats.

1 c. salt
1/4 c. black pepper
1/4 c. onion powder
1/4 c. garlic powder

Mix and store in an air tight container. Use the same amount you would use if a recipe would call for just salt. (ex. 1 teaspoon salt = 1 teaspoon seasoning mix) I like it because it adds a little extra flavor.

Tip #2 soon to come.

Mocha Brownies

2/3 c butter
1/3 c unsweetened cocoa powder
1 t instant coffee crystals
1 c granulated sugar (I used 3/4 c agave nectar, or you could also use 1/2 c. honey or 1 c. honey granules)
2 eggs
3/4 cup flour (a little less if you are using hard wheat)
1/2 c. semi sweet chocolate chips
1 t. finely grated tangerine peel

Grease an 8x8x2 in baking pan. Set aside.

In a medium saucepan, melt butter. Stir in cocoa powder and coffee crystals. Remove from heat. Stir in the sugar (or substitute). Stir in eggs, one at a time, and vanilla. Beat lightly by hand just till combined. Stir in flour. Stir in chocolate pieces and shredded peel.

**you can omit the peel if you don't like it.

Spread into prepared pan. Bake 350 degrees for 30 minutes. Cool in pan on wire rack. If desired, top with powdered sugar. Cut into bars.

For some added chocolate, put about 1/2 c chips on top of brownies as soon as they come out of the oven. Let them soften a little and then spread on top like icing.

Something New

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.

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.

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.

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.