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Author: Mary | Just Take A Bite

Healthy Life Summit 2013

Village Green Network is hosting a Healthy Life Summit running March 23 – March 30. You don’t want to miss this!!!

This summit covers all aspects of health, wellness, nutrition and real food. The lineup is amazing, including speakers like Joel Salatin, Sally Fallon Morell (Nourishing Traditions), Julia Ross (The Mood Cure), Kelly The Kitchen Kop, Carolyn Dean (The Magnesium Miracle), Matt Stone (Eat for Heat, Diet Recovery) and many more.

You can listen live all week for FREE March 23 – March 30. But if you want to have lifetime access to the presentations and this wealth of information you can pre-oder the summit package until March 22 for only $49. That’s a 75% discount from the regular price.

Don’t miss out on the summit or this great deal. There will be so much great information shared next week. I think my kids might be listening with me all day 🙂

Toxin Free Cleaning – Norwex Review and Giveaway!

Before I even started my real food journey I learned a little bit about how toxic traditional cleaners are. I was blown away by how harmful they can be. It’s very scary. So I started making my own.

Vinegar and water for window cleaner. A mix of vinegar, water and Dr. Bronner’s for an all purpose cleaner. Homemade scrubbing powder. These are much safer and much cheaper than the conventional cleaners you find at the store.

I did this for a few years. And there is nothing wrong with using homemade cleaners. They work well, and I felt good about using them in a house with small children.

Then I started hearing about Norwex. I was invited to several Norwex at-home parties. I couldn’t make it to any of them. And didn’t think too much about it.

Then I heard more and more about Norwex. I was intrigued. I had a friend that was selling the products. So I decided to order a small starter pack of cloths. They sat on my desk for a couple months. I didn’t know how to use them or what to do with them really.

Finally one day I decided to open them and see what the commotion was all about.

I used my Norwex microfiber antibacterial cleaning cloths…and I have never looked back. If you want a truly toxin free clean house, use Norwex. A cloth and water is all you need.

Norwex cloths use an antibacterial microfiber. So it disinfects without any chemicals.

“At only 1/200th the size of a strand of human hair, Norwex Microfiber is one of the most innovative products in the cleaning industry today. When combined with the unique Norwex knitting process, Norwex Microfiber becomes a highly effective cleaning agent and can hold up to seven times its weight in matter. Unlike cotton cloths that will simply spread the dirt, grease and other particles around, Norwex Antibac* Microfiber lifts these particles up into the cloth and away from the surface. Once inside the cloth, the Norwex MicroSilver in the cloth goes to work with self-purification properties against mold, fungi and bacterial odor within 24 hours, so that it is ready to use again.”

What are some of the best things about Norwex cloths?

  • You only need water to clean your house.
  • You can reuse the cloths quite a few times before they need to be washed.
  • You can use them on everything from kitchen sinks to toilets to messy faces 🙂
  • You can wash them with the rest of your laundry. No special cleaning necessary.
  • They are antibacterial – great for getting rid of the germs in your house.
  • They are very cost effective. Simply buy a few cloths and use them over and over and over for years to come. No need to buy cleaners or the ingredients for homemade cleaners.
  • They save time. No need to make cleaners. Just grab your cloth, get it wet and you’re ready to clean.
  • Kids can easily help clean with Norwex products.

I have tried quite a few of the Norwex products. My personal favorites are the multipurpose envirocloths, the baby body cloths and the body cloths.

We also use the dryer balls, dishwasher soap, wet and dry mop, oven cleaner, makeup remover cloths, polishing cloth, optic cloth, dusting mit and bathroom scrub mit. They are all amazing. Even my one year old loves to use the cloths and the mop. Sometimes I can hardly clean because he takes them from me. I hope to someday get some of the kids cleaning products.

Norwex also has a line of natural beauty and skin care products. As well as household cleaners.

Whether you’re new to natural cleaning or have been making your own cleaners for years, I recommend trying Norwex products.

To help get you started I am giving away an envriocloth! You could probably clean your whole house with just this one cloth.

This is my first giveaway!! Very exciting. I hope you’ll enter. The giveaway will end Sunday, March 31. Simply check out the Norwex products and answer the question below.

Please share this information and giveaway with your friends and family.

a Rafflecopter giveaway

Meal Plans Week of 3-17-13

Happy St. Patrick’s Day! There, my celebration is over ;P  That’s about the extent of SPD celebrating we do here. Although it is a good reminder get some greens in your diet today.

30th Birthday cake  (not for me :P…I’m not that young)

I made it. I really did. Last week was seven degrees of crazy. But I made it. I can’t say my body is too happy about it. Ok, not happy in the least bit. By yesterday afternoon as I was attempting to bake another batch of cupcakes (I had lots of frosting to use up) between getting home from the conference and trying to get things ready before the baby-sitter got here so we could go out, my hands were literally shaking because my body had been under so much stress. I had to pause for a moment, have a little snack and just breathe. But I made it. I got the cake/cupcakes done (I hope the people that ordered them enjoyed them! :). I managed all of the running around. I had a wonderful time with my SIL and my mom at an Among Friends conference (if you have the opportunity to go I HIGHLY recommend it…I’ll be doing a post on it soon). And I got to spend time out with my husband and other couples just having fun.

This week is hopefully back to a bit of normalcy. And hopefully allowing my body to relax  So far I don’t think it realizes it can 😛  Rebecca and I are getting hair cuts tomorrow. Hmmm…what to do with my hair? We might go out for dinner afterwards since we didn’t get to go out or really do much to celebrate my birthday last week (no time for celebrating last week :P). We have Rebecca’s parent teacher conferences. We’re excited to hear how she’s doing. She already passed her kindergarten assessment last week with flying colors. And she got a great progress report. Later this week I will be meeting with some people from church to try to help improve the childrens’ snack situation…make things healthier and more allergy friendly. I also have to get my thyroid levels checked this week. I’ve been on my new medication for about 6 weeks now. So I’m anxious to hear how things are going.

Birthday presents and hugs

Last week I did not have time to do any extra baking for myself. I just barely scraped by with the small stock I had in the freezer of safe foods. But now I’m totally out. So it’s back to baking for me. I already made a batch of coconut flour scones this morning. I have a long list of baking projects that I want to try. I know I won’t get to all of them this week. But I’m excited to get started. Maybe God gives me new dietary restrictions periodically so I don’t get bored with/run out of baking projects 🙂

Rebecca is finally over the virus she had. It wasn’t fun to deal with. But in a way I’m thankful. It kind of cleared things up for me a bit. I won’t go into details but I think Rebecca is in need of some gut healing like I am. So I am going to try a gluten free week for her. I’m not going to tell her about it. Just do it with foods she enjoys that are naturally gf. Just to see if there is even a small change. I will also be starting her on probiotics and trying to give her more broth. I have to be diligent about her vitamins and cod liver oil as well.

My own health could use some serious improvement as well. I’m not sure if it’s still die off or just the anxiety and stress from last week, but things have been BAD. I’m trying to be patient with my body. But it’s hard. I had been doing so well for a while (up and down days but overall well)…then bam! Day after day of major struggles. I’m hoping a relaxing day today with no major stresses coming up this week will help. And getting back on track with eating. Not that I ate poorly last week. I just made bad choices here and there because I was stressed and away from home sometimes.

In all the chaos of last week and then being gone/without being able to get on the computer I didn’t have much time for meal planning. So I still have some gaps to fill in as the week goes on. I’m trying to plan a little better for meals for Rebecca so I can make this gf week go smoothly.

Some breakfast options for Rebecca are: yogurt, smoothie/shake, eggs, nuts, fruit, veggies, broth gluten/coconut free baked goods
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S (prep lunch, make scones, church (am/pm)) D4
  B – banana bread, fruit (Justin), coconut flour squash scone, squash (Mary), yogurt (Rebecca)
  L – cp hobo dinners (w/ beef, potatoes, carrots, leeks and broccoli)
  D – (separate) – cucumber w/ sc dip, squash scone (Mary), scrambled eggs, toast, sauteed cabbage, milkshake (Justin), turkey broth, hb egg yolk, avocado, sour cream, sauteed cabbage, strawberry milkshake (Rebecca)

M (roast beets, prep breakfast, soak nuts, chop veggies, milk, ps, hair cut, make kefir) D1
  B – banana bread, hb egg, orange slices (Justin) sauteed broccoli/cauliflower/lentils (Mary), probiotic milkshake, rice pudding (Rebecca)
  L – sauteed brussels sprouts, lentils (Mary), chicken, veggie and rice soup (Rebecca)
  D – baked chicken and potatoes, roasted brussels sprouts and cauliflower

T (dry nuts, skim cream, prep breakfast, gf baking, soak flour for scones, KM, make ice cream, strain kefir, make smoothies) D2
  B – yogurt, soaked apple bar (Justin), teff and coconut milk porridge, snap peas (Mary), yogurt (Rebecca)
  L – salad w/ peas, beets, cranberries, cheese (Mary), crispy nuts, veggies, dried fruit, rice (Rebecca)
  D – baked white fish w/ tartar sauce, roasted potatoes, peas

W (make scones, make gf crackers, make gf bread, bloodwork, HF?, make muesli, PTC, co-op, WT) D3
  B – smoothie, breakfast cookie (Justin), salmon pumpkin amaranth scone, pumpkin (Mary), gf toast w/ pb (Rebecca)
  L – goat milk yogurt w/ raspberries (Mary), broth w/ veggies, gf crackers w/ cheese (Rebecca)
  D – (prep ahead/separate) – salmon salad sandwiches, broccoli, chips (family); salmon pumpkin amaranth scone (Mary)

Th (soak flour, make gf ic cones, roast squash, church mtg) D4
  B – yogurt, muesli, fruit (Justin), squash, ic cone (Mary), ice cream in a cone (Rebecca)
  L – tuna sour cream salad on cucumber (Mary), tuna salad, veggies, gf crackers or gf bread or rice (Rebecca)
  D – cheeseburgers on gf buns, french fries, squash

F (gf baking, make garbanzo pancakes, children’s museum?, BS) D1
  B – smoothie, TBD (Justin), pancake, broccoli (Mary), yogurt, pancake (Rebecca)
  L – (Mary), gf crackers w/ cheese, veggies (Rebecca)
  D – baked chicken breasts, roasted cauliflower and brussels sprouts, seasoned rice

S (gf baking, pork sale?, swimming) D2
  B – (Justin), rice/teff bar, snap peas (Mary), rice/teff bar (Rebecca)
  L –
  D – pork w/ dried fruit over rice, beans

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D1: chicken, dry beans, garbanzo flour, lentils; broccoli, brussels sprouts, cauliflower

D2: white fish, pork; white rice, teff; green bean, lettuce, peas, beets; pear, cranberry; coconut milk

D3: turkey, salmon; amaranth, tapioca; asparagus, pumpkin; coconut water, goat’s milk yogurt, blueberry, raspberry

D4: tuna, beef, cream, sour cream; coconut flour; cucumber, squash, zucchini; grapes; raw milk

Meal Plans Week of 3-10-13

On your mark. Get set. Go!  That is how I’m approaching this week. So much crammed into a few days. But I’m doing my best to stay organized, prep ahead and not get overwhelmed.

Aside from our usual activities this week we have Kindergarten assessment, a psychology appointment (Justin and I will be going while the kids have a playdate), MomBreak, an overnight women’s conference (for me :), and a game night with our small group from church. There is a Mom’s Night Out on Tuesday, but I don’t think I’ll be able to make it.

An early birthday present from my in-laws 🙂

In addition to the events I have a birthday cake and 4 dozen cupcakes to make/decorate for Friday. I have to make a couple breakfast items for our MB meeting on Friday. I have to prepare all of the food in advance for the weekend (for myself when I travel and for the family when I’m gone) and make some ice cream toppings for our game night.

Now add to that a time change (less sleep = not good for me :P) and major tummy/health problems right now. And a potentially sick kid (Rebecca is having on and off fevers for some reason…still trying to figure out if it is from her molars or something else). I know I will do it. I know God will give me the strength I need. But right now it seems daunting.

Today’s breakfast – soaked garbanzo flour pancakes

I did at least give myself a head start. I already baked all of the cake and made the frosting. And I have banana bread in the oven right now for MomBreak. I’ll have a more detailed schedule for this week to make sure I don’t forget anything.

My health…definitely could be better. I have avoided fermented foods for a while now. I know they are so healthy. But I always seem to feel awful when I consume them. But I want to heal my gut. So I thought I’d give it a try again. I made some fermented punch last week and drank a little each day. It’s a very mild ferment. It’s mostly water, lemon juice and sugar. But it seems it was still enough to cause a problem. I had a few great days (as usual when you add good bacteria to your system)…and then things got bad very quickly. The problem? Die off 🙁  I haven’t had it in a while. But I know it well. And it is not pleasant. The fermented food kills some of the bad bacteria. And then it has to get out of your body. But that is NOT easy…at least not for me. It just sits in my gut like glue.

I’m trying to just keep going, keep eating, keep moving…but it’s hard. My body knows it needs to get rid of toxins. But it doesn’t quite know how. So I get headaches, acne over my whole body, constipation, mood swings, all sorts of unpleasant things. As the bad stuff sits there it’s like poison in my body. So my focus right now is to “detox” and get the bad stuff out. Then I can get back on track with my usual eating and healing process. I’ll probably eat a little lighter than usual and drink a little more fluid than usual while trying to flush things out. I don’t like to do that since I’m trying to really nourish my body and heal. But I have to get past this roadblock first. Because right now all I can think about is how badly my stomach hurts.

The one remaining question from all of this is do I just keep adding the ferments and get through the die off  as a way to adjust or do I have histamine intolerance and I should continue to avoid them? I’m not sure.

With that I’ll get on with the menu. I have a couple little things to fill in as the week goes on. But here’s a start. And my extra schedule to make sure I don’t forget anything this week.

Our little friend still visits daily. The kids have named him/her Tico. He stares at us through the window.

Sunday – set out kids’ clothes for the week, pack for weekend, bake for MB
Monday – cake decoration
Tuesday – cake decoration
Wednesday – prep food for F/S, make caramel
Thursday – fill/frost cake, pack
Friday – cake deco/pick up
Saturday – caramel/nuts…bake something extra to bring for myself (there will be an ice cream sundae bar)?
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S (prep lunch, bake banana bread, make pancakes, church, bake, prep smoothies) D1
  B – banana bread, orange (Justin), soaked garbanzo flour pancake w/ syrup, sauteed broccoli and brussels sprouts (Mary)
  L – cp chicken, broccoli and cauliflower, rice
  D – sauteed lentils, cauliflower and brussels sprouts (Mary), egg muffins, toast, fruit or leftover meatballs and noodles (Justin)

M (cake decoration, ped SP, PS) D2 (sick kid)
  B – smoothie, banana bread (Justin), coconut milk rice, snap peas (Mary) 
  L – coconut milk ice cream, snap peas
  D – macaroni and cheese, beans, peaches (family), snap pea, beet, bean, cranberry salad (Mary)

T (cake decoration, pack/pick out clothes KM, MNO?) D3 (sick kid)
  B – yogurt, breakfast cookies (Justin), amaranth tapioca bar, pumpkin (Mary)
  L – goat milk yogurt w/ blueberries
  D – baked salmon, sauteed zucchini, baked potato

W (prep dinner, Meijer, PS, WT, make caramel, thaw cake, soften frosting) D4
  B – smoothie. breakfast cookies (Justin), coconut flour scone, squash (Mary)
  L – sour cream w/ raisins, tuna
  D – Italian pasta bake, corn, garlic toast (family), tuna squash cake w/ cucumber (Mary)

Th (fill/crumb coat/frost cake, prep dinner, KA, Dr. M./playdate, prep food for my trip, pack) (Happy Birthday to Me 🙂 D1
  B – yogurt (Justin), sauteed cauliflower (Mary)
  L –
  D – (prep ahead) – cp pea soup, TBD bread

F (cake deco, MB, PS, cake pick up, AFC) D2
  B – hard boiled egg, toast, fruit (Justin), coconut milk teff porridge, snap peas (Mary)
  L – snap peas, beets, cheese
  D – (Mary out to eat – sushi) – leftover Italian pasta bake, broccoli, garlic toast

S (AFC, swimming, GN) D3
  B – yogurt w/ blueberries, granola bar (Justin), yogurt w/ blueberries (kids), goat milk yogurt, soaked gf grahams, blueberries (Mary – at hotel)
  L – leftover mac ‘n’ cheese (Justin), pb/j or mac ‘n’ cheese, olives (kids), pumpkin w/ salmon (Mary – on the road)
  D – (early/easy clean up) – TBD from freezer (family), pumpkin, zucchini, turkey or salmon (Mary)

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D1: chicken, dry beans, lentils; broccoli, brussels sprouts, cauliflower

D2: white fish, pork; white rice, teff; green bean, lettuce, peas, beets; pear, cranberry; coconut milk

D3: turkey, salmon; amaranth, tapioca; asparagus, pumpkin; coconut water, goat’s milk yogurt, blueberry, raspberry

D4: tuna, beef, cream, sour cream; coconut flour; cucumber, squash, zucchini; grapes;  raw milk

Homemade gluten free oreos | Just Take A Bite

Gluten Free Homemade "Oreos" (egg free, dairy free, nut free, corn free)

No need to miss out on treats just because you have allergies! These homemade Oreos® are free of gluten, dairy, nuts, eggs and corn.

Homemade gluten free oreos | Just Take A Bite

Last year I made a homemade version of Oreos®. They were great! But now that I’m eating gluten free I can’t have them…or can’t I?

I’ve been brainstorming ideas for a safe birthday treat for myself. And these came to mind. So I tried a gluten free version yesterday. Delicious!!

The recipe isn’t all that different from the original. But I decided to do a separate post so nobody misses out. I don’t want it to get overlooked if you’re gluten free. You can have a healthy, homemade treat too!

I made some of the cookies round and some square (I was short on time, and the square are easier). I also made two batches of filling. The first one ended up a little looser than I wanted (I had two kids running around begging for breakfast). So I filled the round ones with that. Then I did a quick re-do and made a much better version. I filled the squares with that. They all taste great. One just has a little better consistency and looks better. A good filling needs plenty of flour. Lesson learned.

I hope you enjoy this very allergy friendly homemade treat. These can be gluten free, dairy free, egg free, nut free, corn free and soy free.

Gluten-Free Oreos®

Homemade gluten free oreos | Just Take A Bite

Gluten Free Homemade Oreos®
makes 15 – 20 cookies

1/4 cup organic palm shortening*
6-8 Tbsp. tapioca flour*
1/4 cup maple syrup

2 cups gluten free flour (this is the mix I use)
1/2 cup cocoa powder*
3-4 tsp. chocolate extract (optional…makes it a deeper chocolate flavor, but not necessary)
1/2 cup organic cane sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, room temp (you can substitute coconut oil or palm shortening)
6 Tbsp. honey
water

To make the cookies:

Cream butter and sugar in a large bowl. Add cocoa and chocolate extract. Blend well (a hand mixer works well). Taste. Add more chocolate extract until strong enough. Add flour, baking soda, salt and honey. Blend well. If dough is still crumbly slowly add water, 1 Tbsp. at a time until dough will hold together when squeezed with your hand (do not get it too wet or the dough will stick to the parchment paper when you try to transfer the cookies).

Place 1/3 of dough onto parchment paper. Place another layer of parchment paper over top. Roll dough between parchment paper until it is 1/8 – 1/4″ thick. Remove top paper. Cut circles and place onto parchment lined baking sheet. Repeat this process until you have used all of the dough. You can also simply roll the dough and use a cookie cutter to make squares. Then transfer the whole sheet to a baking pan.

Bake cookies at 350 for about 13 minutes. Allow to cool completely. You can do this step well in advance of making the filling.

To make the filling:

Cream shortening, flour and maple syrup in a small bowl. Add more flour for a stiffer cream (note that it will firm up/become solid when chilled). Add more maple syrup for a sweeter cream. You can prep the filling ahead and store it in the refrigerator. Let it come to room temperature before filling cookies.

To assemble the cookies:

Place the cream filling in a small plastic bag. Cut off one of the corners of the bag for a pastry bag. Pipe some cream onto the center of one cookie, leaving space at the edge . Top with another cookie. Press together just until the cream reaches the edge. Repeat this process until all of the cookies are filled. Store in an airtight container in the refrigerator. You can also freeze the cookies.

*These are affiliate links. It will not change the cost for you if you buy through the link, but I will get a small commission. It helps me earn a small amount to keep putting in the time and effort to do what I do 🙂

Just Do It

I’ve got a post floating around in my head. It started while I was in church this morning. So I want to write it right away before I forget. So I’m doing it. And I’m going to do it as quickly as possible…because I’ve got things to do. So here goes. No re-reading. No thinking. I’m just going to do it.

Both in Bible study and in some other devotions recently the topic of being a “doer of the word” came up. And it struck a cord with me.

I am usually a task oriented person. I love to make lists, stay organized, get things done, do things in advance. When I was in school I never put off homework. I did it as soon as possible. I like to stay on top of things.

But lately I have a to-do list that keeps growing and growing. I add to the list. But don’t take much off. I get anxious thinking about the things I need to do, that I’m constantly thinking about. But then when I have a few minutes I don’t do anything. I look at Facebook. I watch tv. I browse blogs. Anything that doesn’t require me to think or do. Any activity that I can do while being “off.”

With my decline in health in the last couple years I have become less and less of me. I try to keep my head above water and do the absolute necessities. But I just haven’t had the energy or focus to keep up at my normal pace. And I don’t like it.

I get overwhelmed easily. I’m mentally and physically drained by the end of the day. I feel like I just can’t do it.

Over the last couple months Justin will often remind of things on the to-do list…and remind me again…and again. I tell him I’ll get to it when I can. And I get annoyed. But I bet he is even more annoyed. Not at me. But by the lack of me…the lack of the me he knows.

He and I are a lot alike. That’s a big part of why we fell in love 🙂  We both like to take action and stay on top of things. So when I can’t seem to keep up, he notices.

I’ve also noticed in the last couple years that when I go to church I do just that…just go. I have a hard time focusing on the message. I don’t retain any information. And I certainly don’t act on it. I just go through the motions…sing, listen, then go about my usual life. Then I go to Bible study and do the same. I sit there and listen to everyone discuss and answer questions. And my mind seems blank. Like I can’t form any kind of response or participate in the discussion.

But as I rest and heal that is all slowly changing. I feel myself returning. The real me. The person that wants to participate. The person that has energy to do things. The person that sees a to-do list and says let’s get things done.

A week ago we had our Friday night Bible study. And I finally felt like I could participate. I had something to contribute. I could think clearly. And after the study part I could socialize and be fully present instead of thinking about health issues or anything else. And wouldn’t you know it we talked a lot about taking action that night. I’m thankful I could listen and that God was speaking to me.

Someone talked about taking action as soon as the spirit lays something on your heart. Which is why I decided to write this post right now instead of waiting and thinking and debating. I’m just doing it.

Then in church this morning the pastor also talked about seeking God and following him. One of the songs mentioned using our intellect for God’s purpose.

That is the other area that I’ve struggled with for a long time. I’m smart 🙂  I was always in the top of my class. I have a degree in computer and electrical engineering. I designed missile release systems for military planes for 6 years. God has given me intelligence. But what am I doing with it? Not much lately. I don’t pay attention to the news or what is going on in the world. I don’t take time to learn new things or challenge myself.

I just let life fly by. I do what I have to. But I’m not fully engaged. And I want that to change. I want to do. I want to participate in life. I want to challenge myself and my spouse and kids to be better people and doers of God’s Word.

This won’t happen over night. But I am thankful that slowly but surely I am able to heal my mind and body and come out of the fog I’ve been in for so long. I can actively take steps to serve God and be in his Word and in prayer daily.

Just today I decided to start having a family character of the week. I’ll put it on the fridge, and the whole family can participate. Rebecca chose for us to work on self control this week. It’s definitely something we can all work on right now.

I am also trying to become more involved in church and push myself to make friends. I’m very introverted by nature. But I’m trying to step outside my comfort zone, say yes to activities I might have shied away from before and be more social.

So there it is. The thoughts in my head that I took the time to write out instead of just thinking about them all day. I’m sure there are more. But I’m not thinking about it. I’m just doing.

I did it. I will do it. Praise God that I am healing and He can more fully use me.

Now if you’ll excuse me, I’ve got things to get done!

Meal Plans Week of 3-3-13

First full week of March. This is shaping up to be a very busy month, especially next week. So I’m going to try to get done what I can this week in preparation.

Aside from the usual activities this week I have a psychologist appointment. I’m hoping to make it to the health food store and the library (something fun for the kids). Justin has an orchestra concert and is going to a hockey game this week. And Rebecca and I are getting hair cuts (our Mommy daughter date for the month). Rebecca also has a field trip and playdate this week.

Our sick boy snuggling with “baby” and “blanket.”

Last week Abram was sick, which wore me out 😛  And caused a bit of a setback in my healing. When my kids are sick my anxiety goes way up. Especially when the littlest is sick. I just can’t relax. I’m a mom…what can I say? 😛  Plus some non-ideal food choices (looks like avocado is out for now) caused a flair of my symptoms. But hopefully this week I can get back on track. I skipped my morning workout and slept an extra hour every day last week! I know I’m still not getting as much rest as I need, but it’s a good start.

Stuck at home…having a little fun with a pants swap 🙂

I’m still getting in the kitchen and experimenting when I can. This week should be no exception. I’ve been avoiding fermented foods for a while now because I thought I wasn’t tolerating them well. I want to continue the healing process with my gut, so I’m going to try some again. Today I’d like to make fermented punch and sauerkraut. We’ll see how it goes.

I also am hoping to make a modified version of buster bars for my birthday treat (next week!). So I want to make some gluten free chocolate cookies to use for the crumb layer on the bottom. I’ll be making various baked goods for breakfasts, snacks and to go with dinners.

Rebecca made her own grocery list last week and picked out some fruits and vegetables to try. So this week I have to incorporate leeks and red onion in our meals 🙂  We’ll be doing onion rings today. I haven’t decided on the leeks yet. She also chose purple cabbage. I’ll use some to make sauerkraut. Not sure about the rest. Maybe I’ll saute cabbage and leeks together. I hope she likes them.

I have most of the meals planned out. I’ll be filling in a few breakfasts and lunches as the week goes on.

This week I want to try my yoga DVD at least once. And possibly my kettle bell DVD. I also have to work on my RFH articles. And I have a product review and giveaway that I’m very excited about! I just have to find the time to write it 🙂

Here’s what’s on the menu. What’s on your menu this week? What fun are you having in the kitchen?
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S (prep lunch, make whey, church, concert, make punch, make sauerkraut, prep smoothies) D2
  B – bagel w/ cream cheese, fruit (Justin), teff and rice granola bars, beets, snap peas (Mary)
  L – cp pork tenderloin, potatoes, onions and carrots (peas for Mary)
  D – leftover quiche, applesauce, baked onion rings (family),  pear cranberry, coconut milk rice pudding (Mary)

M (soak flour, milk, PS) D3
  B – smoothie, date scone (Justin), amaranth tapioca chocolate bar, pumpkin (Mary)
  L – salmon, zucchini, chocolate bar
  D – turkey summer sausage, crackers, cheese, peas, chips w/ dip, watermelon (family), pumpkin, zucchini, salmon (Mary)

T (make oatmeal banana muffins, KM) D4
  B – lemon blueberry yogurt, date scone (Justin), ice cream, snap peas (Mary)
  L – tuna, squash, sour cream w/ blueberries
  D – squash soup (w/ turkey broth), coconut flour squash scones (Mary), soaked oatmeal banana muffins (family)

W (make gf oreos, HH, PS – field trip/playdate) D1
  B – smoothie, oatmeal banana muffins (Justin), chicken, broccoli (Mary)
  L – lentils, cauliflower, oreo
  D – chicken nuggets w/ honey mustard, roasted brussels sprouts and cauliflower, fries

Th (bake cake, Dr. M., Dr. V.) D2
  B – bagel w/ cream cheese, banana yogurt (Justin), white rice scone, snap peas, beets (Mary)
  L – white rice pancake w/ syrup, snap peas
  D – (prep ahead) – baked white fish, potato wedges, beans

F (bake cupcakes, library, PS, hockey game) D3
  B – banana chocolate chip yogurt, granola bar (Justin), amaranth tapicoa bar, pumpkin (Mary)
  L – goat milk yogurt w/ blueberries and soaked gf graham crackers
  D – (Justin eating at the game) – salmon cakes, pumpkin, zucchini (me), broccoli (kids)

S (bake cupcakes, swimming) D4
  B – (Justin), (Mary)
  L – crackers, cheese, sausage, fruit, veg (family), sour cream, fruit, veg (Mary)
  D – sweet and sour meatballs over squash (Mary)/rice (family), corn, fruit
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D1: chicken, dry beans (pinto, navy, white, fava, mung), lentils; quinoa; broccoli, kale, sweet potatoes, brussels sprouts, cauliflower; blueberry, raspberry, date; coconut oil, carob, cane sugar, mint tea

D2: white fish, pork; white rice, teff; green bean, lettuce, peas, beets; pear, cranberry; lard, cinnamon, maple syrup, coconut milk

D3: turkey, salmon; amaranth, tapioca; asparagus, pumpkin; palm shortening, coconut water, goat’s milk yogurt

D4: tuna, beef, raw cream, sour cream; wheat, coconut flour; cucumber, squash, zucchini; coconut, avocado, grapes; EVOO, butter, ghee, tallow; cocoa, raw milk, green tea, honey

snacks: D1blueberry, raspberry, date; D2 crumble; D3 TBD w/ palm shortening, tapioca flour or amaranth and pumpkin ; D4 ice cream, soaked graham crackers, raisins, frozen grapes

Soaked Garbanzo Flour Pancakes/English Muffins (gluten free, grain free, nut free, egg free, dairy free)

Sometimes it’s hard to make gluten free baked goods taste as good as their wheat counterparts. I made pancakes with rice flour a couple weeks ago. They were good…but not as fluffy and light as our usual pancakes.

Then I tried using garbanzo bean flour. Totally different outcome. The batter begins to puff up as soon as you add the baking soda. And when it hits the hot pan the pancake instantly rises.

This recipe makes fluffy, slightly sweet pancakes. They are soaked for easier digestion. And they are so versatile. You can use them like an english muffin or like a bun. Or simply eat them plain. They are that good.

I haven’t had any kind of breakfast toast/english muffin/bagel in a long time. Needless to say this was quite a treat to split one open and spread it with butter and jam. I’m already looking forward to using the other bun tonight to make a panini!


Sick of your usual gluten free pancakes? Give these a try. Garbanzo flour is great for variety and the fluffy texture you’re looking for.

Garbanzo Flour Pancakes/English Muffins/Buns
makes 2

1/2 cup garbanzo bean flour
2 Tbsp. lemon juice + warm water to equal 1/2 cup

2 1/2 tsp. cane sugar
1/4 tsp. salt
1/2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. olive oil

Coconut oil, lard, butter, tallow or palm shortening for cooking (I used coconut oil…use a generous amount since the pancake will absorb some)

Directions:

Mix flour and water + lemon juice. Cover and let sit 7-24 hours.

Add remaining ingredients and mix well.

Heat enough oil to thoroughly cover the bottom of a skillet over low-medium heat. Pour the batter on to the skillet (in 2 circles). Cook until golden on the bottom (edges will get dry and bubbles will form on the top). Flip and cook 1-2 more minutes.

Serve as a pancake with syrup, honey or fruit topping. Split open and serve as an english muffin with butter, jam, nut butter. Split open and use as a bun for a sandwich or a burger. Or just eat it plain!

Monthly Goals – March 2013

March…really? It feels more like January here. Still cold, cold, cold with some snow, ice and rain mixed in. Hopefully if March is coming in like a lion it will go out like a lamb 🙂

I can’t say I’ve thought too much about my goals yet. The last few days I’ve had to kind of put everything on hold to take care of Abram. That being said, my main goal for this month is rest and relaxation 🙂  If that’s possible with two busy little kids. And this month is actually quite busy. But I’m going to do my best. Here’s what’s on the list.

1. Writing – Write my GRNL article. Research creating a newsletter. Write my May/June RFH articles and brainstorm July/August topics (if I can think that far ahead :).

2. Photography – start reading my photography book and implement one new method/tool.

3. Healing – I will continue to get extra rest when I can. I will continue to make sure I get enough calories and keep my body temp up. I will not exercise much. I will try my new yoga DVD for exercise/relaxation. I will eat gluten free. I will continue a rotational diet. I might rearrange my menus so that I have some different food combinations this month than I did last month.

4. Homemade Food – I will continue to experiment with gluten free baking and trying to make snacks my kids enjoy. I made some gluten free pretzel sticks a few days ago, but I have to make them another time or two to perfect the recipe. My first attempt couldn’t have been too bad, though…Rebecca kept stealing them from me 😉

5. Relationships – I will be going to a conference mid-month with my mom, sister and sister-in-law. I’m very excited to have some girl time. We have a church small group game night. And we might try to set up skype dates with my brother-in-law and niece so the kids can get to know each other better.

6. Rebecca – We are working on making new behavior/daily routine charts. Hopefully we can finish them in the next day or two. Hopefully she will be excited about implementing them. Rewards are very effective for her 🙂

Rebecca created her own American Girl Game

7. Crafts – I will be planning stuff for Rebecca’s birthday party. She’s having an arts and crafts party! Perfect for my little crafter.

8. Cakes – I will be making some kind of dessert for my own birthday. I thought about doing pie or creating some kind of gluten free cake. But Rebecca came up with a better idea for me yesterday…a revised version of buster bars that is gluten and egg free! I will be finalizing the design for Rebecca’s cake and working on designing Abram’s cake (Mickey Mouse).

9. Declutter – Organize Abram’s closet

10. Acceptance – I am working on acceptance of family members. I am also working on acceptance of my current health status. I may not look or feel exactly the way I want to. But I have to accept where I’m at and hope for better things to come. I’m keeping the end goal in mind…a healthy, strong mind and body that God can use. That helps me through the daily struggles. I know God has a plan and a purpose for me. I know he wants more for me.

I will also continue to read Bittersweet.

11. Service – This is a new one for the month. Even though I need to take it easy and get plenty of rest I also want to use my gifts to serve others. I am going to start helping with the nursery committee at church. I can use my experience, knowledge and organizational skills. And hopefully get to know some people better.

Soaked Gluten Free Graham Crackers | Just Take A Bite

Soaked Gluten Free Graham Crackers (gluten free, egg free, dairy free, nut free, corn free)

No need to reach for a box. These soaked gluten free graham crackers are easy to make and properly prepared. Your kids will love them. And so will you!

Soaked Gluten Free Graham Crackers | Just Take A Bite

If you’ve been reading my blog for very long you know that I have a small obsession with graham crackers.

I don’t know why. But they have been one of my absolute favorite foods for many many years now.

They are my go-to snack when I don’t feel well. Not too sweet. But just sweet enough. Always the perfect treat.
I’ve made quite a few varieties of graham crackers over the years. Every time I have a new dietary restriction I think…will I have to give up my beloved graham crackers?!

Recently I started eating gluten free. Which means I can’t have my yummy homemade whole wheat grahams.

So of course I got to work creating a gluten free version. Pure heaven.

Buy Healthy Snacks to Go eBook Recipes Online

These crackers are very easy to make, the grains are soaked (which makes them easier to digest) and they are very allergen friendly.

No eggs, dairy, gluten, rice, corn, oats or nuts. I think they are even vegan (although I don’t know much about it…is honey vegan?).

I’m so happy that I don’t have to give up one of my favorite foods…and that I can eat it without getting a stomach ache (or a whole host of other symptoms).

Do you like graham crackers?

Give these soaked gluten free graham crackers a try. Even if you don’t have to eat gluten free these are a great snack to get some variety in your diet.

Want to learn more ways to feed nutritious food to kids with allergies or picky eaters?

Check out my book Why Won’t My Child Eat?!

Soaked Gluten Free Graham Crackers | Just Take A Bite

 

Soaked Gluten Free Graham Crackers
Yields 40
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Ingredients
  1. 1 1/2 cups "whole grain" gluten free flour(s) (amaranth, brown rice, teff, sorghum, garbanzo bean, oat)
  2. 1/2 cup starchy gluten free flour (tapioca, cassava, white rice, arrowroot, potato starch)
  3. 1/2 cup coconut oil, butter, lard or tallow, melted
  4. 1 cup warm water
  5. 1 Tbsp. lemon juice
  6. 1/3 cup cane sugar
  7. 4 Tbsp. honey
  8. 2 Tbsp. molasses (you can skip this and add more honey or use maple syrup)
  9. 1 tsp. baking soda
  10. 1/2 tsp. sea salt
Instructions
  1. Mix the flours, oil, water and lemon juice. Cover and let soak for 24 hours.
  2. Heat oven to 350 degrees. Line two baking sheets with parchment paper.
  3. Add the remaining ingredients to the flour mixture. Mix until well combined.
  4. Add more sugar, honey or molasses to make them sweeter if desired.
  5. Spread half of the batter on each pan.
  6. Bake 10 minutes.
  7. Using a pizza cutter, cut into squares (if they are sticking to the pizza cutter try again in 3-5 minutes). Return to the oven for 5 minutes.
  8. Remove from the oven and transfer the crackers on the parchment paper to dehydrator trays. Dry at highest heat setting until crisp, removing the parchment paper part way through (about 6 - 8 hours).
  9. Let cool. Store in an airtight container.
Notes
  1. These crackers freeze well.
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