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Posts Tagged ‘gluten free’

I am getting strong

October 12, 2009 2 comments

As you might have read, yesterday started out a little funky.  But as I did my stretches and got limbered up for the day, the kinks started to work themselves out.  Oh well, with a little help from my pain pills, too.

Here’s the amazing part…amazing to me anyway…I started to do laundry.  Then I worked in my studio.  In the afternoon I went for a l-o-n-g walk; the kind of walk I used to take before I got sick.  I’ll bet it was a couple of miles.  Miles!  This blows me away.

In the late afternoon I jumped in the van and scooted up to the South side to Huckleberry’s Market.  It’s pretty pricey but they have the biggest health food/specialty food selection.  I wanted something bread-like.  I had made lima beans with pork the day before and Kevin’s bread looked mighty tempting.  I bought japanese mochi and rice tortillas.  I baked up some mochi and ate it with my beans.  Not bad…I could grow to like them more.  Meghan, my only daughter, tried the tortillas.  She pronounced them edible; a little more chewy than wheat tortillas.  That’s actually a pretty good review since she is very selective about what she will eat.

By the end of the day I must have put through about 8 loads of laundry…all folded.  Only my closest friends will know what a shocker this is.

How am I doing today?  Pretty damn good.  I slept well and woke up a bit stiff.  In between my shoulder blades is bothering me but only about a 4 out of 10 which is okay.  My body is sore from the long walk but that’s to be expected because I am 53 and have been sick for 4 years.

So this morning, I got Jacob ready and off to work, ate gluten free oatmeal for breakfast and went to work in the studio.  It’s noon now and I’m ready for a break and a bit of a rest and then back at it.

Another good day.

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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!

Still cookin’

September 30, 2009 1 comment

Making some inroads on this god-awful cold or flu or whatever it is.  Plus I had migraine’s two mornings in a row.  Yuk.  But I think I’m coming out of it.  I hope so because I’ve got Princess Ramsey over today 🙂

I want to get a couple of meal ideas down before I forget.  The first is an idea I got from Cori C. on Facebook.  I just tweaked it and made it my own.  I call it

Almost Apple Pie for Breakfast

  • 1 organic apple, cored and diced
  • 1/4 cup walnuts chopped fine
  • drizzle of agave syrup
  • 2 Tbls vegan margarine or whatever you use for butter
  • 1/4 t cinnamon

Chop up the apple and walnut and put it in a microwave safe bowl.   Drizzle agave syrup over the mix, more or less to taste.  Then some margarine/butter in little dots all around. (NB. I took a guess at the margarine measurement…just distribute enough butter so it looks good to you)

Sprinkle on the cinnamon and stick it in the microwave.  I zapped for one minute and then checked, then another minute and checked and it was good.  I suppose microwaves will vary so watch yourself :).

Then sit and enjoy yourself eating it because it’s so nummy and almost like pie but it’s gluten free, vegan, soy and corn free so you can feel great about yourself at the same time!  What’s not to love???

I’ve got to get ready for the day but I’ll be back to talk about last night’s dinner which was pretty dang good…Pork and veggie stir fry with a side of sweet and sour beets.  And I don’t really like beets.  But even Jacob ate them last night~ LOL!

For Pete’s sake

September 27, 2009 Leave a comment

I’ve got a bunch of body pain today.  What???  The most likely candidate is egg since I’ve just reintroduced them and ate three yesterday.  That and the weather is about to change…that usually affects the FM.  But still…geeze.  I’ve been good sticking to the diet but there must be something that’s getting me because I’m having body pain.  It’s still not as bad as before I started The Experiment but not as good as the first few weeks.

Yesterday my sister in law (hi Viki!) pointed out that if I’m sensitive to corn then I have to watch it because there’s corn in a gazillon things.  A quick spin through google confirms this.  Not only corn syrup but corn derivitives are everywhere and called by every name but “corn”.

Great.

I also found out yesterday that my biological father and my paternal uncle both have wheat sensitivity and the uncle has been gluten free for a couple of years.  I guess when he eats any gluten he breaks out in a terrible rash.  Sounds very celiac diseasey to me.  My paternal aunt (the messenger) tries not to eat gluten herself.

Very interesting, don’t you think?

I’m trying to eat clean today.  Had a hemp protein smoothie for breakfast with my one coffee and some herb tea.  Kevin is making his nummy no-tomato chili for the rest of the day.  For dinner last night it was quinoa and diced sweet potatoes fried up in a skillet  with a little tahini and oil.

It was very mediocre.

So no eggs today, no processed foods, just chili and some fruit.  And water.  I should really be drinking more water.  Wish me luck!

Good news this morning

September 24, 2009 Leave a comment

Yesterday I introduced a new food into my diet experiment…eggs.  And guess what?  No adverse effects this morning.  Yeah, baby!  So I think eggs are back in.  This opens up a lot in the baking world.  Maybe it was the egg replacer in the brownies that wrecked it.

When it comes to baked goods, hope springs eternal in the Mighty Fibromite’s life.  Haha!

My cold is full blown with coughing and sinus and a sore throat.  And I still feel 10 times better than I did before my diet started.  Weird, huh?

I feel so lucky and I feel grateful.

Success at last!

September 23, 2009 2 comments

Well, just when I was about to give up hope that anything I can bake now will taste decent I make a good banana bread.  Whew!  I used the recipe at Celiac.com called Banana Bread #4.  I made it with my great niece, Ramsey who is just a dandy little baker.

Can’t write more now because I’ve caught a cold and took care of Ramsey and ate a ton all day.  More tomorrow.

I’ll dream of warm delicious banana bread 🙂

Chicken Enchiladas

September 19, 2009 Leave a comment

So I ended up tweaking the enchiladas quite a bit from either recipe.  Here’s my best approximation this morning:

  • Chicken thighs (I used the extra big package)
  • The Broth from cooking the chicken
  • Black beans, fresh cooked or canned
  • A can of fire roasted green chilies
  • One onion, chopped
  • Cilantro
  • Salt, garlic, chili powder, cumin, seasoning salt (Mrs. Dash) to taste
  • A generous dash of balsamic vinegar
  • A stingy little bit of agave syrup.
  • White corn tortillas
  • Cheese for topping (real or vegan)

Early in the day I put the package of chicken thighs in the crockpot on high.  I was using dried black beans so I put them in a pot, brought them to a boil and then turned off the heat for an hour.  This is just as fast as cooking them the whole time.  After an hour soak, I put the beans on medium low.

I’m finding it easier if I get small things done during the day since my energy level is still quite effected by my fibro.  And, as long as I was cooking beans, I might as well have another pot of chickpeas going for my go-to food, hummus.  I cooked all the beans I had knowing they are super easy to freeze whatever I didn’t use.

Okay, back to the recipe…

Forward to late afternoon, dinner prep time. Preheat the oven to 350 degrees.

I took out the chicken thighs and shredded the meat off them.  This practically happens all by itself if you’ve been cooking them all day.  The thighs are great because there is basically ONE bone in them so you zip right through this step.

Into the shredded chicken bowl I added a couple of cups of cooked black beans.

Now for the enchilada sauce.  There were several considerations; I’m off citrus, Jacob doesn’t like things too spicy and I can’t have dairy.  So I went back to the chicken broth left in the crockpot.  I thickened it with a little of my GF baking mix; I put cold water and the mix in a cup, stirred and then added it to my boiling chicken broth.

Next, comes the fire roasted canned chilies.  In they go.  Then a whole chopped onion and chopped cilantro.  I whirled the whole thing with my hand held blender until the chilies were dissolved.

Finally into the mix goes garlic, salt, seasoning salt (I use Mrs. Dash), chili powder, cumin, a dash of balsamic vinegar (instead of lime) and a small glop of agave syrup.

That’s it.  This part is where you can play around with the flavor quite a bit.  Just taste and add, taste and add, etc.

I put a couple of cups of sauce into my chicken/bean mix and stirred.  Warm up the tortillas in a frying pan on medium, one at a time.  Into each warmed tortilla spoon a bunch of chicken and bean mixture.  Roll it up and put it in a greased 9×13 pan.  When the pan is filled with your precious little packages, pour the sauce over the top generously.  (I still had sauce left over which is going into the freezer along with the extra beans.  Building up my freezer stash.)

Top it with cheese, except for my part, whaa!.  Put it in the oven for 25 minutes or until it looks all bubbly and warm.

That’s it!