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Author: Mary | Just Take A Bite

Coconut Flour Squash Scones (grain free, egg free, nut free, dairy free option)

Ever since I started a rotational diet and cut gluten back out a few months ago I’ve been making coconut flour scones. It’s a little tricky since I can’t eat eggs. And most coconut flour recipes use lots of eggs. But I like how these have turned out.

I’m not sure why I haven’t posted the recipe yet. But here it is. You don’t want to eat too many or you’ll be getting a ton of fiber. But they sure taste good!



Coconut Flour Squash Scones
makes 6-8 scones

1 cup coconut flour
1/4 cup organic cane sugar or coconut sugar
1/4 tsp. sea salt
1/4 tsp. baking soda
1/2 cup (1 stick) butter, cold, slightly cut up OR 1/2 cup organic palm shortening (coconut oil might work, but I have not tried it)
3/4 cups pureed squash or pumpkin
1 tsp. vanilla
3/4 cups milk OR milk substitute of choice
1/3 cup honey and/or maple syrup (1/3 cup total of one or a combination)
1/3 cup mini chocolate chips (optional)

Heat oven to 400 degrees. Line a baking sheet with parchment paper.

Combine the flour, sugar, salt and baking soda. Blend in butter until the mixture is crumbly (You can do this by hand. I find a food processor is easiest.). Add the squash, vanilla, milk and honey. Mix/blend until fully combined. If the dough does not hold together add more squash or milk. Stir in chocolate chips.

Drop mounds onto the prepared baking sheet. Press down slightly to flatten. Bake for 20-25 minutes, until just starting to get golden.

Allow to cool completely. The scones will hold together better if they are refrigerated. Store in the refrigerator or freezer.

Meal Plans Week of 5-26-13

“Give thanks to the Lord, for He is good. His love endures forever.”

Another new week. Another chance to see God’s work. Last week we had our final night of Kindermusik, and Rebecca had her last day of preschool. So not too much going on this week. We’ll likely go to our little local parade tomorrow. We might go to a baseball game, depending on the weather. The kids and I might go to the zoo, park and/or library. And it’s our week for milk pick up. This seems like a good way to end my “Mother’s May”…a low key week.

As usual I still have plenty of ideas of projects to keep me busy in the kitchen. There is also plenty of cleaning I could do in the house. It seems like every room is starting to get overly cluttered again. It looks like we could have a bunch of rain again, so maybe we’ll get to do both baking and cleaning this week. I’m sure the kids won’t mind.

No big updates on me. I’m just trying to listen to my body, give it what it needs and not worry about it. MUCH easier said than done. But I’m trying. And I will praise God for what he is doing in me and through me.

I enlisted Justin and Rebecca to help with meal planning this week. I ended up with a random assortment of ideas. I fit in the ones I could. I’ll have to add some of Rebecca’s ideas to next week’s plans too. When I ask her what she’d like to eat she doesn’t request her favorite food…she tries to come up with a new recipe. Now where did she learn that? 😛

So, here’s the menu. What are you eating this week? What are your go-to meals? Is your menu changing as the weather gets warmer?
____________________________________________________________________
S (prep lunch, church, prep smoothies, soak flour) D3
  B – yogurt, granola, banana (J/R/A), gm yogurt, garbanzo flour scone, snap peas (M)
  L – cp pork chops, potatoes and carrots (J/R/A), leftover salmon cakes, pumpkin (M)
  D – baked white fish or grilled cheese, broccoli, chips

M (bake muffins, soak flour, parade, park?) D4
  B – smoothie, muffins (J/R/A), coconut flour scone, yogurt, sautéed mushrooms (M)
  L – hot dogs, s’mores over fire, TBD
  D – tuna melts, broccoli, French fries, baked beans

T (bake oatmeal, make rice bars)
  B – baked oatmeal (J/R/A), sautéed peas, rice bar, cheese (M)
  D – chicken alfredo over gf noodles w/ broccoli

W (clean, milk pick up, soak flour) D1
  B – smoothie, muffins (J/R/A), fried duck egg, beets, coconut flour scone (M)
  D – hot taco rice, roasted asparagus and cauliflower

Th (soak flour, skim cream, make cereal, make ic treats, library?) D2
  B – baked oatmeal w/ yogurt (J/R/A), blueberries, cheese, rice bar (M)
  D – soaked gf waffles, bacon, peas, pears

F (make amaranth bars, Meijer) D3
  B – cereal w/ milk (J/R/A), gm yogurt, amaranth bar, pumpkin (M)
  D – chili, gf cornbread

S (perp dinner) D4
  B – TBD
  D – pizza or casserole

Marshmallows, S’mores Ice Cream, Sea Salt Caramel Ice Cream and Instant Ice Cream…All With a Secret Ingredient

Last week I made my first batch of homemade marshmallows. I tried this easy recipe from DIY Natural. It worked very well. The texture is just like regular marshmallows. But we found them to be a little off on taste due to all the maple syrup. They were too sweet for our taste. So that’s on my to-do list to experiment with the flavor a bit.

But back to the ice cream. I was thinking of ways to use the marshmallows since you can’t roast them (they just melt), and the kids won’t eat them (and I don’t even like marshmallows…of any variety…unless they are roasted). The first thing that came to mind was s’mores ice cream.

I’ve made s’mores ice cream before. Just some basic vanilla with bits of marshmallow, graham cracker and chocolate mixed in. But as I mentioned I don’t really like marshmallows. I don’t care for the texture. So if I put them in the ice cream it would kind of ruin it for me.

Simple fix…I’ll just blend some marshmallows into the ice cream mix to make it taste like marshmallow ice cream, without the marshmallow texture.

So I did. I added just two little marshmallows, turned on the blender, and to my surprise I had an instantly thick glob of ice cream batter. So thick that my blender wouldn’t even mix it. I had to add some milk to thin it out.

It was almost like instant ice cream. So I ended up making a few batches of ice cream to experiment. I came up with three different ice creams that are all great! And they all have one common ingredient…gelatin.

Gelatin has amazing health benefits. And it is a great thickener. Ice cream is a super food. Now it just got even better with gelatin.


You can add gelatin to your ice cream batter and make the ice cream as usual. Or if you don’t have an ice cream mixer or don’t have the time you can make instant ice cream. Simply blend the batter with gelatin and pour it into a container. In a few minutes you’ll have a non-frozen ice cream that you can eat as-is. Or you can stick in the freezer to eat later. Pretty cool.

What are some fun ways that you use gelatin?

S’mores Ice Cream

3 cups heavy cream (preferably raw, NOT ultra-pasteurized)
2-4 egg yolks (optional…I don’t use them since I can’t eat eggs, but it adds tons of nutrition)
1/2 cup any combination of cane sugar, coconut sugar, honey and/or maple syrup
2 tsp. vanilla
2 tsp. gelatin
3/4 cups crumbled graham crackers (gluten free, whole wheat, soaked, sourdough) and chocolate chips
3 Tbsp. fudge sauce (optional)

Combine cream, yolks, sweetener, vanilla and gelatin in a blender. Blend until mixed (about 20 seconds). Adjust sweetness to taste (make it a little overly sweet as the sweetness will go down after processing). Process in an ice cream mixer according to directions (I use a Kitchen Aid attachment. It takes 15 – 20 minutes).

Transfer the ice cream to a freezer-safe container. Stir in the graham crackers and chocolate chips. Gently swirl in fudge if desired. Freeze until firm. Remove from the freezer 5 minutes before serving.

Sea Salt Caramel Ice Cream

3 cups heavy cream
2-4 egg yolks (optional…I don’t use them since I can’t eat eggs, but it adds tons of nutrition)
1/2 cup any combination of cane sugar, coconut sugar, honey and/or maple syrup
2 tsp. vanilla
2 tsp. gelatin
1 Tbsp. butter
1/2 tsp. sea salt

Combine cream, yolks, sweetener, vanilla, gelatin, salt and butter in a blender. Blend until mixed (about 20 seconds). Adjust sweetness to taste (make it a little overly sweet as the sweetness will go down after processing). Process in an ice cream mixer according to directions (I use a Kitchen Aid attachment. It takes 15 – 20 minutes).

Transfer the ice cream to a freezer-safe container. Freeze until firm. Remove from the freezer 5 minutes before serving.

Instant Vanilla Ice Cream

3 cups heavy cream
1/2 cup any combination of cane sugar, coconut sugar, honey and/or maple syrup
2 tsp. vanilla
3 tsp. gelatin

Combine cream, sweetener, vanilla and gelatin in a blender. Blend until mixed (about 20 seconds). Adjust sweetness to taste.

Transfer the ice cream to a freezer-safe container. Place it in the refrigerator for a few minutes if you want a non-frozen treat. Place it in the freezer and let firm for a frozen treat. Remove from the freezer 5 minutes before serving.

Too Afraid To Get Healthy Part 2

**This is a two part series on my journey to health. It’s very personal. And scary (for me). If you missed it, here is part 1.**

I decided to ditch GAPS and started following Matt Stone’s RARRFing plan. I felt pretty good. I gained some weight. I dropped a lot of my food restrictions that I had started on GAPS. That lasted about two months or so. Then I felt like I couldn’t stop gaining weight. And I didn’t feel that great anymore. I had gone to the other extreme. Instead of being grain free I was living on bread (since my body craved carbs after eating so low carb by mistake) and not getting enough nutrients. I struggled to find balance.

In the last year I’ve had a lot of ups and downs with health, diet, anxiety, etc. But I have finally learned to do what works for me. I’m not following anyone else’s “diet plan.” So, problem solved, right? Not really. I am still not healthy. I still struggle with digestive problems, reproductive problems, anxiety, mood swings, adrenal dysfunction, fatigue.

I’ve done my research. I’ve been to new doctors. I’ve had lots of testing done. I’ve studied a lot of different schools of thought on how to achieve health. I’ve come to my own conclusions about what my body needs. Reading The Nourished Metabolism was the last push I needed to really understand that I have to focus on health. That might mean gaining some extra weight. It might mean forcing myself to sleep in sometimes. It might mean shaking up my daily routine. It might mean a lot of things (maybe I’ll post more on the details of adrenal, digestive and reproductive health later). Then let’s get going!

Wait, there is still one “small” problem.

FEAR

Yep, the fear that started it all is still there. It wasn’t until just a few weeks ago that I really made this realization. Everything has come full circle. I now know what I need to do to get healthy. But I’m too scared to do it. Anxiety is the root of all of my problems. And anxiety is what’s keeping me from getting rid of them.

I’m afraid of losing control.

I’m afraid to lose the structure in my life.

I’m afraid I won’t be the woman my husband fell in love with and the woman he knows and loves.

I’m afraid I won’t be the mother my kids know and love.

I’m afraid of gaining weight (even though I think it’s what I need to do).

I’m afraid of eating…too much, too little, the “right” thing, the “wrong” thing.

I’m afraid of making mistakes.

I’m afraid of letting people into my life.

I’m afraid of letting go of my routines.

I’m afraid of social settings.

I’m afraid of speaking in front of others.

I’m afraid that if I let go of my anxiety and OCD I’ll let everything slide and be complacent. My balancing act of a life will just fall apart.

I’m afraid of losing me.
 
Who am I if I give up control?
 
I don’t know who I am apart from the anxiety and OCD.

But I do know the I AM.

I do know that God is in control. And I have to let him lead my life.

Our pastor just did a series on Living a Life of Success. It was just what I needed to hear.

“Success is the willingness of a person to be used by God to achieve his/her full potential in the Kingdom of God.”

When we ask “Who am I?” God says “I will be with you.”
When others ask “Who has sent you?” God says “I AM has sent you.”
When we ask “What if they don’t believe me?” God will use our weaknesses. “When I am weak, then I am strong.” If we stop and pay attention we will see God doing miracles in our lives.
When we use our inadequacies as a an excuse, God will cure them and use us for his glory.

I am afraid. But God is in control. So I must GO.

“Only when we know we can’t do it, can we do it, by the grace and power of God.”

I must be completely dependent on God to succeed. And I must commit this process of healing and overcoming anxiety to the Lord. If I do, then I will succeed. God will use it for his glory.

I constantly compare myself to others. I compare myself to myself in the past.

My whole life I just wanted someone to say they were proud of me and that it was ok to just be me. That quirks and all I am beautiful and created just the way God wants me to be.

I am always trying to be good enough. But for who? For what?

I have lived my entire life in fear. I got it from my parents. And I even fear passing it on to my own children. My daughter already shows signs of anxiety. And I don’t want her to experience the things I have. She already tells me she wants to be perfect and good at everything. And it breaks my heart. So I have to show her what it means to let God be in control and give her peace.

I know it won’t be easy. But I know nothing is too difficult for God.

I need to let go of my hang ups. Let go of my desire for earthly perfection. If I’m healthy and feel good why should it matter what size I wear? I need to not be so wrapped up in appearances and what others think.

The only thing that matters is living a life of service for the one who created me.

Two beautiful ladies.

I AM good enough for God. There is no need for fear when you have God’s peace. I am willing to be used by God.

I don’t know what that means. Maybe God will use my biggest weakness of public speaking to share my story. If so I know he will equip me. Maybe God will use me through writing. Maybe it will simply be showing my own children God’s love and peace. And showing them that they don’t have to live in fear.

Whatever it may be I am giving God the control. I am pushing aside my fears because I know God is bigger than any fear I have. I don’t really know who I am apart from my anxiety and OCD. But I do know that I am God’s child. And He loves me. And that is good enough.

My mini-me…already a talented baker.

I surrender my life. God, you are in control. Show me who you created me to be and your purpose for me.

“Commit to the Lord whatever you do, and your plans will succeed.” Proverbs 16:3

Too Afraid To Get Healthy Part 1

**I am starting a two part series on my journey to health. Be prepared, it’s long 🙂  It’s also very personal. And scary. Here is part 1. Please check back to see part 2 tomorrow.**

I’ve been actively trying to get my body back to full health for the last 10 – 15 years. I know a lot about health and nutrition. And I can give great advice if you need it. But I have a confession to make. I’m still not healthy because I’m too afraid.

Have you ever wanted something so badly yet been so afraid to get it? Sound like an oxymoron? Let me explain.

I have lived my entire life in fear. For as long as I can remember I’ve had anxiety. As a very young child I was afraid. And it continued through my entire life. It’s not just the usual worrying about a big event or something. It’s deep rooted. Something out of my control. Underlying anxiety for no reason that I can’t get rid of.

photo credit: theundercoverrecruiter.com

I was afraid to say the wrong thing. I was afraid to not say the right thing.

I was afraid to touch any electronics in our house for fear of breaking them.

I was afraid to say I had to use the bathroom when we were riding in the car because I didn’t want to make my dad stop or get criticized.

I was afraid to get a bad grade.

I was afraid to make a mistake.

I was afraid to not be perfect.

I was afraid to disappoint someone.

I was afraid of getting fat.

I was afraid there was something wrong with me.

I was afraid of being different.

I was afraid of not following the rules.

I was afraid of standing out.

This list could go on and on and on. In the end I was afraid to just be me.

Fast forward to today. I’m 33. I’m a wife. I’m a mother. And I’m still afraid.

In the last few weeks God has really been speaking to me through sermons, Bible reading and personal devotions, conversations with friends and my own thoughts guided by the Holy Spirit. And everything has kind of come full circle.

FEAR

It is what started all of my problems. And it is what continues to fuel them to this day.

As a young child I had a lot of anxiety. It’s partly genetic. It’s partly learned. The anxiety impacted my health very early on. Of course I didn’t know the first thing about anxiety or health in general at the age of four 😛  I was just a little kid wanting to have fun. But I started having bladder problems. That in turn made my anxiety MUCH worse. I thought there was something wrong with me. I already felt different from others. The anxiety about the bladder problems just made them worse. The more I thought about it the worse it got.

This caused even more health problems. I had ear infections every winter and lots of antibiotics. I had frequent headaches. I developed digestive issues. And the anxiety eventually impacted my reproductive health (although I had no idea that this was happening). And as the health problems appeared…the anxiety got worse. With each new problem I became more and more afraid. What was wrong with me?

On top of the learned anxiety and ensuing health problems I also had major social anxiety. I was painfully shy. So shy that I was even afraid to talk to my own dad when I was little. I adored him, but was still so shy with him. I was the third of four children. I was the “easy” child that didn’t cause much trouble. I followed the rules and didn’t want to do anything wrong. So nobody noticed my anxiety (I hid it well). Nobody pushed me to get involved in activities and try new things. My parents are introverted as well. So we mostly stayed home anyway. I didn’t learn to push past my anxieties.

I did make a few friends in school and with neighbors. But I was still very shy and so acutely aware of being different. Other kids wondered why I never talked. They would talk about me. They thought I was weird or snobby when really I was just shy and would have given anything to be able to feel ok about myself and feel normal and talk to them.

In junior high everyone starts to change. Your body changes. Things you think about and worry about change. In eighth grade I started my period. It happened once. And then not again for quite a while. Once again I felt so different from other girls. But I was too afraid to say anything about it. I thought there was something wrong with me. But I tried to hide it. I just didn’t talk about that kind of stuff. I now know that it was likely caused by my years of anxiety and stress.

Then in my early teens my anxiety turned into the need for control. If I was always afraid of the unknown I would take that out of the equation. If I controlled everything then I wouldn’t have to be afraid anymore. So where did I start? With my looks of course.

I was afraid of not looking perfect. I heard comments from neighbors about my weight (even though I was not that big…just a normal teen with a body starting to change shape). So I changed the way I ate. I cut back significantly on the amount of food I ate. I was afraid of eating any fat. I started exercising. And my weight went down…and so did my health.

photo credit: singaporepsychiatrists.com

My behavior became obsessive and thus began my journey with OCD. I was afraid to eat. I was afraid of not looking just right. I was afraid I wasn’t eating enough at the same time I was afraid of eating too much. My life had to be in perfect balance. If something out of my control disrupted it I panicked.

By the time I was in college I had a pretty set routine of what time I woke up, what time I ate, what my bathroom habits should be like every day, how much I should exercise. By trying to fit in and be in control I actually made myself stand out more. I couldn’t do what everyone else was doing if it didn’t fit into my routine or my rules. And I hated it. But I didn’t know how to get out. My controlled life was so out of control. That, along with the stress of not knowing anyone and being away from friends and family, made my anxiety return full force.

During the last couple years of college I had such skewed eating habits. Everything had to be low fat. And I had kind of a starve and binge mentality. I would let myself get super hungry. Then stuff myself…and of course not feel good. And then wonder why. I was eating total junk food. And nothing nourishing. I also was obsessive about exercise. I ran every day. No days off…ever.

Oddly enough my messed up eating habits actually helped me to a degree. Even though I thought I was eating “low fat” and exercising a lot I was eating quite a bit. Which is what my body needed. I gained some weight (even though I didn’t realize it since I didn’t have a scale where I lived, and I shopped quite a bit and always had clothes that fit). And for the first time in my life I had a regular period every month. I was beyond thrilled. I actually felt somewhat normal.

I felt pretty good about how I looked. My reproductive system was starting to work. And I was dating the most amazing man I’ve ever met…now my  husband. Only by God’s grace did I manage to get through college, fall in love and marry the man of my dreams. I still don’t know how that happened. And I am so thankful that even with all of my quirks my husband loves me.

I still struggled with anxiety and OCD (although I still had no idea I had OCD) and digestive problems. But I kept going. I started my full time job as an electrical engineer a few weeks after graduating from college. That made the anxiety flare big time. I had no clue what I was doing. And I didn’t want to make a mistake. I put myself under way too much pressure.

Then a few months later I got engaged. I was excited. But also nervous. How would I adjust to married life? Would my husband still love me once he lived with me and knew the real me with all of my routines, etc.? I worried, but kept on going.

Then I made one of the biggest mistakes I’ve ever made. A few months before getting married I started taking birth control. And that was the end of my reproductive health. Since that first pill (10 years ago) I have never had a period on my own (without synthetic hormones).

On top of the reproductive issues the birth control impacted me psychologically and made my anxiety and OCD worse. Within a year of starting it I would get sick each month from the pills. I cried more easily (I’m not normally one to cry much). I also started to have panic attacks.

Both my mental and physical health rapidly declined. My digestion got worse. And that made the anxiety worse. I started trying medications and restrictive diets (to try to help the “IBS”). I lost weight. I lost my sanity. I lost control. But I tried as hard as I could to maintain control.

My family did not realize what I was going through and didn’t like the “new” me. They didn’t know that it was so out of my control and that I hated what was happening. So they were distant and a bit harsh with me. Which made things even worse. I felt out of control, alone and like I was disappointing everyone.

I started seeing a psychologist. Therapy helped with some of the anxiety. And I found some balance. But the OCD was so deeply rooted. I still had not been diagnosed and had no idea that’s what I had. I finally opened up to my psychologist and my husband one day and started the journey to more healing. But it was also so scary. Have you ever tried exposure therapy? NOT fun. Basically you force yourself to do the things you’re afraid of or to not do the things that keep you calm.

I had ups and downs. I had times where I felt ok and times where I felt worse. I went through fertility treatments. Which meant more hormones and more anxiety. I had a baby, which turned my world upside down and caused severe anxiety due to the OCD. I went through more fertility treatments.

August 2009…me at about my lowest weight and poor health, just before starting fertility treatments.

I finally discovered real food in 2010 and thought I had found my answer. After following Nourishing Traditions for a bit I came across GAPS. I thought it was going to heal my gut and free me from all of my health problems. Instead it just fueled my obsessiveness and caused more harm than good. I finally had another child…and more anxiety and issues with OCD. I also was at  my lowest weight (around or below 100 lbs.). I had no energy. My OCD was bad. My anxiety was bad. My moods were bad. My digestion was very bad. I hit my limit. Something had to change.

Stay tuned for Part 2 to hear the rest of the story

Meal Plans Week of 5-19-13

Sunday already? Somehow last week went by very quickly. I guess that happens when you stay busy. This week should be fairly low key. Just the way I like it 🙂

backyard water park

Only two more days of preschool and then it’s summer break. It’s time to do some brainstorming for summer activities.

This week we have another speech therapy appointment. It’s been a couple months since we’ve been there. And Rebecca is doing quite a bit better with her eating/chewing lately. So maybe we won’t be going so much anymore. This is also the last week for Kindermusik. Abram has his family night this week where the whole family is invited to sing and dance and have snacks. No other big outings. But we might head to the library, the park or the zoo if we’re bored.

picnic at home after a field trip to the zoo

I was busy in the kitchen last week and will likely be busy again this week. I have so many experiments I’d like to try. Since I made marshmallows last week I might try using them to make rocky road ice cream or s’mores ice cream. I might also make some kind of s’mores cookies. I’m about out of my safe snacks. So I’ll probably be making some of those – graham crackers, scones, bars, etc. I didn’t have time last week to try making gluten free bread. So maybe I’ll get to it this week. I might also try making gluten free noodles. And we are just about out of our homemade gummies. Time to try some new flavors 🙂

A trip to the farm to see my grandparents

Last week was pretty good for me overall. But yesterday was a rough one. And still is this morning. I really hate it when things get painful. It’s hard to pinpoint one cause. I’m sure it’s a combination of things. A few tastes of this or that. And I tried some fermented cod liver oil again…nope, just can’t do it. My body does not tolerate fermented foods. Hopefully some extra magnesium and some soft/safe foods will help calm everything. And plenty of rest too.

Rebecca’s fun Saturday breakfast – frog on a log with grass juice

My other plan for this week is to get caught up on some writing. I’ve got some longer posts I want to get to. But I have to have the right focus and enough time. Hopefully that will happen this week. I’ve got one particular post that I need to get out of my head 😛

On to the menu. Nothing extravagant this week. Keeping it simple and healthy. What are you eating this week?
________________________________
S (make cream cheese, prep lunch, church, make fruit dip, prep smoothies, make gummies?) D3
  B – muffin bread pudding, orange (J), pumpkin with pesto and chicken, rice scone (M), yogurt (R/A)
  L – cp potato carrot soup, crackers w/ cheese (family), salmon, pumpkin w/ pesto (M)
  D – grilled kielbasa, corn pudding, apples w/ fruit dip (family), salmon, sautéed zucchini and mushrooms (M)

M (bake cookies, SP, PS) D4
  B – smoothie, TBD (J/R/A), yogurt, squash (M)
  D – hamburger corn bake, broccoli, applesauce

T (bake cookies, Meijer, KM) D1
  B – apple w/ dip, yogurt (J/R/A), sautéed broccoli, TBD (M)
  D – KM family night at dinner time…snacks there…plus pb sandwiches at home?

W (make gummies, PS, co-op) D2
  B – smoothie, donut (J/R/A), rice scone, peas, cheese (M)
  D – croque-madame (sans egg for the kids, duck egg for me), peas, fruit

Th (chop veggies, skim cream, make ice cream) D3
  B – hard boiled egg, toast (J), pumpkin, salmon amaranth bar (M), toast w/ almond butter, gummies (R/A)
  D – sweet and sour stir fry over rice

F (make scones, soak flour, make ice cream?) D4
  B – yogurt w/ granola (J/R/A), squash, coconut flour scones (M)
  D – scrambled eggs, sausage, toast, broccoli, fruit

S (make graham crackers, make gf bread) D1
  B – TBD
  D – fried perch or white fish, baked beans, chips, fruit

Homemade Corn Tortillas

Tacos are a staple on our menu. We don’t eat a lot of Mexican food. But we all love tacos. They are easy to make. Each person can assemble them with their preferred toppings. And tacos actually make a really great gluten free meal.

The problem…finding taco shells or soft tortillas that don’t have gluten. The bigger problem…finding taco shells or tortillas that don’t contain nasty chemicals and vegetable oils.

My daughter was asking for tortillas the other day. We looked at the corn tortillas at the store. The only pack without gluten contained parabens!!! Seriously? I’ll make exceptions once in a while for some ingredients, but not parabens. No way.

As luck would have it shortly after that Health Starts in the Kitchen posted a recipe for homemade corn tortillas. Perfect!! And they are so easy. If I had known they were this easy I would have tried making them a long time ago.

I do not have a tortilla press myself. I just rolled the dough in plastic wrap. I think a tortilla press would be great for getting them just the right thickness and size. Maybe someday 🙂

At least I have an easy alternative for healthy gluten free tacos with delicious soft tortillas.

Thanks Health Starts in the Kitchen for this great recipe!!

I only made a half recipe. It was more than enough for a meal for us. I’ll just post the half recipe. You can make a big batch and freeze them to have on hand. I also kneaded my dough by hand. I tried my stand mixer, but with only 1 cup of flour it didn’t fill the bowl enough to work.

Homemade Corn Tortillas
makes about 8 tortillas

1 cup organic corn flour/corn meal
1/2 – 1 cup warm water
1/2 tsp. sea salt

Place the flour and salt in a bowl or stand mixer bowl. While mixing gradually add 1/2 cup of water. As the dough combines, add additional water to create a dough with the texture of play-dough. Knead the dough for 10 minutes then let rest for 10 minutes.

While your tortilla dough is resting, begin heating your cast iron griddle (keep it dry/no fat).

Scoop 1/4 cup portions of dough and press in a tortilla press or roll between plastic wrap.

Fry each tortilla until lightly browned on each side, about 1-2 minutes on a cast iron pan.

Store wrapped in a clean dish towel if dry-fried to be soft (this helps keep them warm and pliable if you are going to eat them fresh) or to drain on paper towel if fat-fried to be crispy.

Store in a sealed container in the refrigerator or freezer.

Gluten Free Yellow Cake With Vanilla Buttercream

For my son’s second birthday last week I made a yellow cake. I decided to stick with gluten free so that my daughter could eat it. It turned out so well!! Not too dry. Not too dense. We all enjoyed it.

The other nice part? It’s really easy to make 🙂

Gluten Free Yellow Cake
makes an 8″ or 9″ layer cake or 9×13 cake or about 30 cupcakes

1 1/2 cups white rice flour
1/4 cup brown rice flour
1/4 cup tapioca flour
1/4 cup amaranth flour
1 1/2 cups organic cane sugar
1/2 cup butter, room temperature
1 1/4 cups milk
2 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
1 tsp. vanilla
3 eggs, separated
1/2 tsp. cream of tartar

Heat oven to 350 degrees F. Grease and line with parchment paper the bottom of your cake pan(s).

Beat the egg whites with the cream of tartar until stiff peaks form. Set aside.

Beat the egg yolks for 2 minutes. Add the remaining ingredients. Beat for 2 minutes. Fold in the egg whites.

Pour the batter into the prepared pan(s).

Bake for about 35 – 45 minutes (for 8″ or 9″ rounds), 40 – 50 minutes (for 9×13) or 30 minutes (for cupcakes). Let cool for 10 minutes, remove to a cooling rack and let cool completely.

Vanilla Buttercream
makes enough to frost a 2 layer 8″ or 9″ cake or a 9×13 cake

3 cups powdered sugar (you can make your own!)
1/3 cup butter, softened
1/3 cup organic palm shortening
2 tsp. vanilla
milk (if needed)

Place butter and shortening in a bowl or stand mixer bowl. Beat until smooth (about 30 seconds). Gradually add the powdered sugar. If the frosting becomes too thick add more butter or shortening or add milk a tsp. at a time. If the frosting is too soft/loose add more sugar.

The frosting can be made in advance and stored in the refrigerator for a few weeks. Allow it to come to room temperature and stir or beat it before using.

Gluten-free Goldfish® Crackers

Gluten Free Goldfish® and Cheez-It® Crackers (egg free, corn free, nut free)

Make snack time fun for kids with allergies with these gluten-free Goldfish® and Cheez-It® crackers! They’re so good your kids will never know the difference.

Since going gluten-free I’ve had to periodically send separate snacks to school for my daughter. I do my best to send food that is as close as possible to what the other kids are eating. Usually it’s pretty simple.

But when we got to Goldfish® I had a problem. I’m not a fan of most store-bought crackers as they are highly processed. Not to mention they typically have more junk added if they are gluten-free.

That meant I had to experiment. It’s what I love to do in the kitchen.

Cheese Crackers Without Artificial Color

I brainstormed about how to make them look kind of orange, like the real thing. I decided to add squash and some yellow cheese. And it worked!!

Both kids had some for breakfast (I do most of my baking in the morning before they get up…and they instantly run to the kitchen and start eating if they smell something good).

I couldn’t keep their hands off. They paired the crackers with homemade gummies (full of nutrient-dense gelatin) and strawberry lemonade (made with locally grown strawberries and real lemon juice). Delicious!

Gluten-Free Goldfish® Crackers

You can make these crackers in any fun shape or size you like. I decided to try to make them look like the “real” thing. I also made some stars, circles and letters.

Gluten-Free Cheeze-Its®

Squares look a lot like Cheeze-Its®. So that is another option if you are going for the swap.

This is a fun snack for kids, and it’s very healthy. No vegetable oils. No gluten, egg, corn or nuts. Just real ingredients.

Gluten-Free Goldfish® or Cheez-It® Crackers

makes about 2 cups of crackers

1/2 cup white rice* or brown rice flour
1/2 cup tapioca flour*
1/2 tsp. sea salt*
1/4 tsp. baking soda
2 Tbsp. melted butter
4 Tbsp. pureed winter squash (this adds color, so the deeper the color the cheesier the crackers will look)
1 Tbsp. water
2/3 cup finely grated cheese (cheddar works well, a yellow cheese like colby will add extra color)
1/2 tsp. organic cane sugar, sucanat or coconut sugar*

Heat oven to 350 degrees F.

Mix the flours, salt, soda, butter, cheese and squash. Add 1 Tbsp. of water. Mix. A ball of dough should form that does not crumble. Knead it with your hand for a minute or two to get it all combined. If after mixing the dough for a couple minutes it is still crumbly gradually add water a tsp. at a time. You don’t want the dough too wet or the crackers will not get crisp.

Place half of the dough on a piece of parchment paper. Place another piece on top of the dough. Roll until the dough is about 1/8 – 1/4″ thick. Cut into desired shapes or cut into squares with a pizza cutter. Transfer shapes to a parchment lined baking sheet. Transfer parchment paper with squares to a baking sheet. Repeat of the second half of the dough.

Bake for about 20 minutes, until crisp and just starting to get golden on the edges. Allow to cool completely.  

Gluten Free Pancakes

My whole family enjoys breakfast for dinner sometimes. A few days ago I decided to make pancakes. I made a simple batch of gluten free pancakes…that everyone loved!! I’ve never seen my daughter eat that much pancake in one sitting. Even my husband asked if it was a new or special recipe because they were really good.

This is an adaption from a recipe I got from my mother-in-law shortly after I got married. We’ve been making these for years. But now we can enjoy them in a gluten free form…and not miss a thing 🙂

Gluten Free Pancakes
makes about 8 pancakes

1/2 cup white rice flour
1/3 cup tapioca flour
1/4 cup teff flour
1 egg
1/2 cup buttermilk, kefir or sour milk (2 tsp. vinegar + milk to equal 1/2 cup)
1/2 cup smooth, unsweetened applesauce
1 Tbsp. organic cane sugar, sucanat or coconut sugar
1 tsp. baking soda
1/2 tsp. sea salt

In a medium bowl whisk egg. Add remaining ingredients and mix well. If the batter is really runny add extra tapioca flour until desired thickness.

Scoop 1/4 – 1/3 cup batter onto a hot griddle coated with butter or coconut oil. Cook pancakes until the edges dry and bubbles form. Flip and cook the other side for a few minutes until cooked through. Repeat until the batter is used.

You can keep the cooked pancakes on a baking sheet in the oven on low heat until all of the pancakes are done.

Store leftovers in a seal container in the refrigerator or freezer.

To reheat wrap the pancakes in a damp paper towel. Heat at 350 degrees in an oven or toaster oven for 3-6 minutes, until warmed.