Posts Tagged ‘cake’

Happy Halloween

October 31, 2009 Leave a comment

Time has gotten away from me the last couple of days.  It was all great suspense as DD Meghan drove into a Wyoming to Colorado blizzard.  We got lots of updates and plans changed by the hour as she holed up in Sheridan, WY to wait it out.  When she left Sheridan she was halted by road closures, compact snow and ice as well as blowing snow.  Yikes!  My jaws ache from gritting my teeth.

By yesterday she was with friends in Colorado and by this evening she was almost to Oklahoma.  She drove in warm sunshine the whole day.  What a relief.  But I don’t think I’ll stop grinding until she arrives safely in Killeen, TX.  It should only be one more day, I hope.

In the meantime, I’ve not been feeling all that great.  Stress really sucks the energy out of me.  Plus, I ate cheese again, convinced that I was wrong about the reaction last time.

Uh…nope.  I was right.  No more cheese.

So today I was achy and sore and dragging butt.  I tried to eat cleanly; apple for breakfast, hot buckwheat cereal for lunch, and some lovely baked chicken thighs for dinner.  I’ve still got the dried rosemary my Auntie brought me from her garden and I am loving it with chicken!

I also wanted some kind of sauce or gravy to go over the leftover cooked buckwheat which we were eating for dinner.  I made a roux with Smart Balance margarine and brown rice flour, then added some chicken broth I had in the freezer.  Tasted pretty good.  It’s true; everything is better with gravy.

I’m trying to do a little more planning since last month I waaaaay overspent on groceries trying to find what I liked out of what I could eat.  Now I have to get seriously organized in my meal plans, shopping list and food budget.

That does not sound like me.  But I’ll give it an honest try.

In the meantime, I need to learn not to let the fridge and pantry get too low on safe things to eat.  Right eating doesn’t come naturally to me yet and once I get hungry then my decision making skills deteriorate fast.  That’s the situation where I thought maybe eating pepper jack cheese would be okay if I just put it on a rice cake.  Yeah, right.

Speaking of cake, it’s about that time again.  I haven’t had a cake or dessert or a cookie in too long.  I think tomorrow I am going to try Apple Cake from Karina’s Kitchen.  I’ll let you know how it goes.

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Let me eat cake

October 19, 2009 Leave a comment

Still in the battle of the shingles here at the Putnam household.  That and hunkering down for this godawful flu epidemic.  I keep going back and forth on Jacob getting the vaccine…yesterday I was sure they were rushing it and today I’m sure he needs it.

So what do I do when worried?  Besides breaking out in shingles, that is.  I eat.  Yesterday, I started off with a cold pork chop for breakfast.  I needed the protein!  And I also needed some cake.  I’ve got my new gluten free oats from Bob’s Red Mill.  A oat and applesauce and cinnamon cake sounded pretty healthy to me so I started looking for the recipe online.  What did I do before the internet?

Here’s what I found; Oatmeal Applesauce Cake from someone’s gluten free oats site.  For the GF flour mix I used:

  • 2/3 cup sorghum flour
  • 1/3 cup brown rice flour
  • 1/3 cup arrowroot flour

That (hopefully) makes 1 and 1/3 cup.  The only other thing I changed was just dropping the white sugar and using 2/3 cup organic brown sugar as the only sweetener.  The cake baked up nicely with a lovely tan color.  It may be a little undercooked but I’ll just call that “extra moist”.

Mmmmmm….good for shingles.  Ha!

A gluten challenge

October 7, 2009 1 comment

On Monday night, I decided to try a gluten challenge.  To isolate it further I used barley instead of wheat.  Using the wheat might show a wheat sensitivity but not clear up the gluten question.

Yeah, I’m almost like a scientist.

So it was pork chops and cauliflower with barley.  It went down all right but I thought I noticed an increase in pain later in the evening.  Nothing substantial yet.  I went to sleep and started waking up in the wee hours with hip pain.  This hasn’t happened since I did the corn challenge.  When I got up, I felt like crap.  (okay, maybe I’m not a real scientist)

The crappy feeling got mixed up with the whole dog issue yesterday but I still feel like I had a reaction to the barley.  Plus, my bowels got messed up.  Let’s just leave it at that.

So that’s gluten.  Oddly, the reaction wasn’t as painful as the corn challenge.  Interesting.  And corn is in everything!  I’m just going to do my best with the corn and try not to make myself crazy (crazier) eradicating every little bit of corn in my life.  Since I don’t seem to be having an traditional allergic reaction with asthma, hives, etc, I think I’ve got some leeway.

On to food and comfort.  Yesterday I was feeling sad and I wanted some comfort.  And I knew I had to eat pretty clean because the gluten was working it’s way out. In the afternoon I finished off the last piece of Quinoa Cake with coconut milk. For dinner it was sweet potato with Smart Balance margarine and cinnamon.  I’m using the Smart Balance but it has soy, soy and soy in it.  So far, I haven’t found a good substitute and yesterday I wasn’t in the mood to skip it.  By bedtime I was tired and sad and needy.  So I broke out my Pamela’s Pancake Mix and made some pancakes.  Just little ones.  With more Smart Balance and agave syrup.  They were okay but had that extra “this certainly doesn’t taste like a regular pancake” flavor.  Sigh…

It could have been worse.  I don’t like to be sad (duh) and have always used something to get through it.  So last night it was sugar/carbs.  How am I feeling this morning?  Not great but I don’t have a lot of body pain.  That’s pretty good.

I’m glad I let myself (and my diet) bend instead of break.  Today will be a better day because of it.

This takes the cake

October 5, 2009 1 comment

Gluten free quinoa and coconut breakfast cake, that is.  The original recipe is from Karina’s Kitchen.  I made several changes to it so I’ll give my version here.  It was so good that I ate about 4 pieces throughout the day.

What can I say?  It’s good cake.

Quinoa and Coconut Cake

Prepare a 10 x 13 inch pan.  I oiled mine with olive oil, then cut a sheet of parchment to fit.  After laying down the parchment paper I turned it over so there was oil on both sides.  It lays in the baking pan very obediently after that.

  • 1 1/2 c cooked quinoa, I used red quinoa
  • 1/2 c sorghum flour
  • 1/2 c arrowroot powder
  • 3/4 c almond meal
  • 1 t baking soda (I still have my regular old baking soda and I don’t know if it’s gluten free)
  • 1/2 t sea salt
  • 1 t xanthan gum
  • 2 t ground cinnamon

Put all of the above in a small bowl and combine them. Then, in a different bowl put:

  • 2 large eggs
  • 1/2 c olive oil
  • 3/4 c organic brown sugar
  • 3 to 4 T agave syrup
  • 2 t vanilla extract  (Is mine gluten free?  I’m not sure yet.  I’m still a newbie so you check yours)

After you have all these things combined then add the dry ingredients into the wet and mix well.  Now stir in these:

  • 1/2 c unsweetened coconut
  • 1/2 c seedless raisins
  • 1/2 c chopped pecans
  • 1/4 c flax seed, this was a scant quarter cup.

I ended up adding about 3 T hemp milk to make the batter a little more workable.  And I use the term “batter” loosely.

All this goes into a 10×13 baking pan.  I used a spatula to smooth it all out.

Karina says to let it rest while you wait for the oven to heat up to 350 degrees F.  Then I put it in the oven for 25 minutes or until a knife inserted into the middle comes out clean.  Cool on a wire rack.

This cake tasted great and held together well.  What didn’t get eaten right away was placed in the freezer to keep.  Today I took some out, zapped it for 30 seconds in the microwave and poured some cold canned coconut milk over the top.

It was GOOD.  And I’m not kidding!