tag:blogger.com,1999:blog-46528270568559317372024-03-17T01:24:45.202-07:00Wheat Free Living & Me...Hi, I'm Sharon, a Gluten Free blogger who loves to bake and cook. Welcome to GF Living.
I want to help you enjoy a healthy lifestyle, whether eating Keto or Gluten Free. Food is not just food, it's the form of our existence, so lets make it a healthy one... together!Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.comBlogger276125tag:blogger.com,1999:blog-4652827056855931737.post-79668248642202409882024-02-15T07:28:00.000-08:002024-02-15T07:28:49.953-08:00Buckwheat - Gluten Free -- Grass Free<p> Buckwheat, which is actually not in the wheat family at all, has somehow gotten a bad rap over the years. I personally have avoided it basically just because it had the word "WHEAT" in the name itself. Actually it is "NOT" on the list of gluten free flours we must avoid if gluten sensitive, or if you have celiac disease. It is in fact, not even in the grass family, which I now have to avoid because of allergies. </p><p>It's hard enough when being sensitive to gluten, or allergic to wheat, because that eliminates a lot of baking flours for our use. Yet to be allergic to grasses also sets a whole new game into effect. Most gluten free flours with which with we bake fall into the family of grasses. Like oats, sorghum, rice, amaranth, cornstarch, etc. There are not many left on the table for those of us who also have grass allergies. Yet that will be another post for the future.</p><p>Buckwheat however is a pseudocereal. It has been grown as a crop in China dating as far back to 5,000 to 6,000 years ago. A crop with an end use like a cereal, but is not in the grass family. It is a seed that is consumed as cereal grains but doesn't grow on grasses. Other common pseudocereals are quinoa and amaranth.So it is not only gluten free but also not in the grass family! It is a great cereal option for those of us who like a nice warm bowl of cereal for breakfast or even a light late night snack. I must admit I was skeptical to give it a try as I grew up loving cream of rice or cream of wheat on a cold winter day. Cream of wheat is definitely in the wheat family. Cream of rice is in the grass family! It is a loose, loose, situation for me! Or so I thought.</p><p>So I ventured off course this morning and gave cream of buckwheat a try. I was amazed at the taste and texture! Is was a cross between the texture of oats, and the taste of oats and rice all rolled into one. With a warm mellow sweetness that I fully enjoyed. The earthy taste was ever so slight and it didn't have the grittiness cream of rice usually has. Also I tried macadamia nut milk for the very first time also which had a smooth silky texture, not nutty at all! </p><p>Oh by the way....Macadamia nuts are actually not nuts at all, but a seed! Kind of like the fact that a tomato is not actually a vegetable at all, but actually in the fruit family. Yet be aware that if you have nut allergies you could possibly also be allergic to macadamia nuts as well....Funny world, hu? </p><p>I used unsweetened plain macadamia nut milk as I like the natural taste of foods. I find almond milk to be to nutty of a taste for my liking lately. I want my milk to taste like milk, not a vanilla sunday :] Either way I found the cereal to be everything I had hoped for and more. I used the "pocono heart of buckwheat" brand and will probably stick with their brand, as as the saying goes, "Why ruin a good thing"! Right?</p><p>I will be doing much more research over the course of weeks to come as I am working on a gluten free, grass free, flour blend with which to bake with. Oh, did you also know SUGAR is in the grass family also??????? Allulose to the rescue! Well I guess I have dropped enough bombshells on you for today , so with that I will close.</p><p>Until next post ,</p><p>Sharon</p><p>Philippians 4:19 And my God will meet all your needs according to the riches of his glory in Christ Jesus...</p><p><br /></p><p><br /></p>Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.com0tag:blogger.com,1999:blog-4652827056855931737.post-57330946273087063762024-01-09T08:51:00.000-08:002024-01-09T08:51:51.586-08:00Trying again...n Enjoying Breakfast<p><span style="font-size: medium;"> <span>Well since my last post a few days ago I have either been on my computer, or phone, searching, and searching, and searching. If I am going to go for this with all my heart then I am determined to get it right this time. As I had mentioned in one of my earlier posts, my faithfulness to my GF diet has really gone by the wayside.Thank God my faithfulness to the Lord is still going strong. Not only do I have to pick and choose for a GF diet, but also for kidney issues as well. Its a balancing act to be sure : (</span></span></p><p><span style="font-size: medium;">I have had many ups and downs recently. There has been sickness in my family. Family ties have been tested, along with financial testings as well. I guess I have been putting these other problems before my own personal health. Needless to say...I am sick and tired of being sick and tired!</span></p><p><span style="font-size: medium;">Not only will I be getting back on a GF diet but I will also be trying new GF flour blends to eliminate any grains, flours, or starches that come from the grass family as well. Seems I also have a grass allergy from what I can vaguely recall. Mmmmmmmm...So since most of the flours and starches I have been using these past years are in the grass family, it is now back to "The drawing board" as my husband would say. I will be asking my Doctor to run a new series of allergy tests since it's been many years since my last testings. Then possibly more adjustments will have to be made, but at least I will have a better starting point.</span></p><p><span style="font-size: medium;"><span>So with that said, I would like to share a favorite recipe with you that doesn't call for any flour or starches at all. It is a recipe for a handy spice, and will be one I think you will enjoy having on hand. It is a GF recipe without a lot of fuss, but truly makes the best homemade sausages ever! I don't know about you, but I am tired of paying such high prices for breakfast meats at the grocery store. Reading labels and knowing that the extra additives are not what I personally want to put into my body. </span></span></p><p><span style="font-size: medium;"><span>This homemade spice blend makes a big batch, and you only use 4 1/2 to 5 teaspoons per pound of meat. If you think it might make too much for your family</span> to make at once, just cut the recipe in half. It stores well with all your other spices, so either way its a win, win...Did I mention homemade, so it's not filled with all those extra fillers n additives...</span></p><p><span style="font-size: medium;">Homemade sausage seasoning:</span></p><p><span style="font-size: medium;">1/3 cup seasalt (use real salt here, helps in curing)</span></p><p><span style="font-size: medium;">1 T ground mace</span></p><p><span style="font-size: medium;">1/4 cup ground rosemary</span></p><p><span style="font-size: medium;">1/4 cup ground sage</span></p><p><span style="font-size: medium;">2 T ground thyme</span></p><p><span style="font-size: medium;">6 T garlic powder</span></p><p><span style="font-size: medium;">1 1/2 teas cinnamon</span></p><p><span style="font-size: medium;">1/2 cup date sugar OR coconut sugar</span></p><p><span style="font-size: medium;">Put all ingredients in a jar or sealed container and shake well. Use 4 1/2 to 5 teaspoons for each pound of fatty pasteurized pork or lamb. ( you can try ground hamburger or turkey here but I can't guarantee the results as I have never tried either personally) Mix well into the meat and refrigerate. It taste better after a few days of curing in the refrigerator, but can be used right away if desired. </span></p><p><span style="font-size: medium;">Note * The sugar content comes out to about 5 grams per pound of meat.</span></p><p><span style="font-size: medium;">Make into patties and cook in a skillet over low/medium heat until browned and cooked through. Taste great with eggs and a small side of fruit.</span></p><p><span style="font-size: medium;">I hope you enjoy. </span></p><p><span style="font-size: medium;">Sharon</span></p><p><span style="font-size: medium;">3 John 1:2</span></p><p><span style="font-size: medium;">Beloved, I pray that all may go well with you and that you may be in good health, as it goes well with your soul.</span></p>Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.com0tag:blogger.com,1999:blog-4652827056855931737.post-34402911535846646702024-01-02T10:44:00.000-08:002024-01-02T10:44:19.408-08:00New Year...New Beginning<p> Wow..another year! Hard to believe that this past year has come and gone. Seems like just in the blink of an eye, an afterthought, and it has gone. 365 days of days n nights gone so fast...I'm also another year older, and hopefully wiser.</p><p>I will be the first to admit that I don't think that even one of my past New Years resolutions were kept. To be honest, I don't even remember what they even were. Funny sometimes how you just get so caught up in the everyday things in life, that life just seems to take you on this roller coaster ride that you never even hopped on board to ride. I personally don't even like roller coasters, as heights make me nervous. </p><p>This year is a new chance at a better beginning. Hopefully I can pay attention to my health more seriously than last. As I mentioned years ago, when I first began this blog, I have a wheat allergy. No, I have never been tested for Celiac disease, but over this past year I believe I have found that even a allergy intolerance can be a pretty heavy load to bear.</p><p>Mood swings, depression, outbursts of anger, food cravings, especially all things sweet, have really taken a tole not only on my emotional being, but also on my physical health. I am tired all the time, sad most of the time, and always craving things that I know are on my "DO NOT EAT LIST".</p><p>So, with that being said let's start this "RIDE" again together. We will start from the basics. If you are new to this way of eating the best way to begin is by purchasing items that state they are Gluten Free on the box, or container. Look for signs underneath the products on the shelves in the stores stating that they are indeed Gluten free. Most stores offer this nowadays. Even stores like Meiers, and Whole Foods have a section in their stores designated to gluten free products. That's a good starting point.</p><p>There are many products I have tried over the years that I have liked, some, not so much. In the future weeks I will be listing some of my top likes and some of my not so likable ones. Yet remember, everyone has different likes and tastes, so your opinion in the end is the only one that really matters.</p><p>I will be posting more tomorrow. Yet for now I wish you and yours a Blessed and Prosperous 2024!</p><p>Love, </p><p>Sharon</p><p>"The old has passed away, behold, the new has come." Isaiah 43:18-19</p><p><br /></p>Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.com0tag:blogger.com,1999:blog-4652827056855931737.post-35058980567031217202023-08-09T01:35:00.000-07:002023-08-09T01:35:33.052-07:00Stuffed Banana Peppers<p> This recipe is a simple recipe, and my very first time ever making. I was doubtful about it at first because it's something I personally have never made before. I must say that it is now on the top of my list as my all time favorite! </p><p>As I had mentioned in one of my previous posts that my daughter had a abundant growth in her garden this year. As always, she is eager to share with friends and family. I ended up with a mass amount of banana peppers. And I mean a mass amount, literally!</p><p>My husband being of Italian descent loves anything with sauce....that being said, going keto means no more carb ladened pizza's nor the "normal" spaghetti he grew up knowing in his household. Given that this recipe uses Italian sausage, sauce, and cheese, I thought that he might be pleasantly surprised, and he was.</p><p>These long banana peppers are stuffed with a tantalizing sweet Italian sausage and cream mixture, baked in a marinara sauce until soft and bubbly.They are then smothered in a ultra cheese blend that makes them almost melt in your mouth. The taste is irresistible and oh so comforting. Not only is it low carb but also gluten free, a dish your whole family will love.</p><p>Serve it with cauliflower rice and it is a meal you will be looking forward to soon again. I cut up the extra banana peppers and froze them as we like to add a little spice to our morning scrambled eggs as well.</p><p>So here is the exact recipe I followed. Try it now before banana pepper season comes to an end. I promise, you will not be disappointed.</p><p>Per pepper: Carbs 8gr, Fibers 2, Sugars 4, Calories 292 k</p><p><br /></p><p> Stuffed Banana Peppers Recipe: </p><p>10 whole banana peppers</p><p>1 pound Italian sausage</p><p>1T butter or oil</p><p>1 small onion peeled and diced</p><p>2-3 cloves garlic minced</p><p>4 oz softened cream cheese</p><p>1/3 cup grated parmesan cheese</p><p>1 large egg</p><p>2 teas Italian seasoning</p><p>1/4 to 1/2 teas crushed red pepper</p><p>24 oz jar Marinara sauce, I like the lower sodium version</p><p>1 1/2 cup shredded Italian cheese blend</p><p>salt and pepper</p><p>Fresh parsley for garnish</p><p><br /></p><p>Preheat oven to 350 degrees F. Set out a 9 x 13 baking dish. Begin by cutting off the stems of the peppers. Then, taking a small knife slice down one side of each pepper from the top to the tip, being careful not to cut completely through the pepper. This makes a nice long boat form to place the stuffing in. Remove the seeds from the inside of the pepper and discard.</p><p>In a preheated skillet on medium heat add the butter, diced onion, and garlic, salt and pepper, and saute to soften, about 3 to 5 minutes.</p><p>Meanwhile, combine the Italian sausage, cream cheese, Parmesan cheese, egg, Italian seasoning, and crushed red pepper together in the mixing bowl.</p><p>Once the onions and garlic mixture has cooked until softened move to the mixing bowl and mix into the sausage mixture by hand, mixing smoothly but softly. Forming one pepper at a time, scoop up the sausage mixture with your hands and fill each banana pepper with the meat mixture, being sure to press the mixture all the way to the tip, filling the pepper entirely. The peppers do not have to be closed along the seam, but don't fill them so full that it causes the peppers to crack along the seam either.</p><p>Place the peppers in the baking pan alternating the directions of the peppers so that they fit neatly in the pan. Ex: pepper top, then bottom tip , then top, etc...Cover the top of the peppers with the marinara sauce evenly. Cover the pan with foil tightly. Bake for 55 minutes undisturbed.</p><p>After 55 minutes remove the foil from the pan and check that the peppers are very soft in texture. Sprinkle the Italian shredded cheese over the top of the banana peppers and place the pan back in the oven, uncovered, for 5 more minutes to melt the cheese.When done, sprinkle with fresh parsley and serve. Now that's Italian!!!</p><p>Hope you give the recipe a try and enjoy it as much as we did. I would definitely recommend it. Its 5 Stars in my opinion.</p><p>Until next post. Have a blessed day!</p><p>Sharon</p><p><br /></p><p>Those who live in the shelter of the Most High will find rest in the shadow of the Almighty.</p><p> Psalms 91-1</p>Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.com0tag:blogger.com,1999:blog-4652827056855931737.post-67667412766202938162023-07-28T18:49:00.001-07:002023-07-28T18:49:34.404-07:00Keto- Gluten Free Zucchini bread recipe<p> My daughters garden is really blooming this year and she has definitely kept me stocked with fresh veggies, zucchini being one of them. I have had a craving for something sweet lately, but not too sweet. So today a nice loaf of zucchini bread was definitely the best solution. </p><p>This was the very first time I have tried the recipe that will follow, and I was ready to be on a baking spree as I thought I might have to try the recipe several times, and possibly make several adjustments. I must have really been blessed today as I hit the mark the first time around.</p><p>Would I possibly make changes in the future? Maybe. But for now I am quite pleased with the way it turned out. My husband would prefer less nuts the next time around, however I would possibly prefer to add a little more spice. Yet it really is perfect just how it is.</p><p>I don't remember where I got the recipe but I hope you'll give it a try and leave a comment on the blog. Have a recipe you'd like to share or converted into a GF - Keto version let me know, I'll try my best.</p><p>I always weigh out my dry ingredients, it's so much easier and I find my recipes turn out so much better when I do. You can purchase a small scale from the Amazon Affiliate to the right of the page. I feel its a must have for any kitchen when using GF and Keto flours.</p><p>GF -Zucchini Bread </p><p> 16 slices 1 slice= 3.3 g carbs 9x5 loaf </p><p>INGREDIENTS AND DIRECTIONS</p><p>Grease and line a 9x5 bread pan with parchment paper</p><p>Set oven to 350 degrees</p><p><br /></p><p>1 1/2 cups grated zucchini packed ( make sure all excess water is squeezed from it)</p><p>2 1/4 cup Almond flour (252 g )</p><p>2 T Coconut flour (28 g )</p><p>10 T Allulose ( sugar sub )</p><p>3 teas double acting baking powder</p><p>1 teas ground cinnamon</p><p>1/4 teas ginger</p><p>1/4 teas nutmeg</p><p>5 large eggs, beaten</p><p>1/2 cup melted butter</p><p>2 teas vanilla extract</p><p>1 cup chopped walnuts, reserve 1/4 cup for topping </p><p><br /></p><p>Mix flours, allulose, baking soda, spices, and 3/4 cup of the walnuts. Reserve the other 1/4 cup walnuts for top of bread. </p><p>In a separate bowl beat eggs, add zucchini, melted butter and vanilla extract. Pour wet ingredients into the dry ingredients and stir with a spatula until fully mixed, do not over beat.</p><p>Pour mixture into the prepared loaf pan, top with remaining nuts and press gently into the batter. Bake for 30 minutes. At this point cover loaf loosely with foil. Bake an additional 30 to 40 minutes. My loaf was done at the 60 minute mark, but all ovens work differently. A toothpick should come out clean in the center.</p><p>This recipe makes a moist tender loaf. I hope you will give it a try and hopefully enjoy it as much as we did. Till next post, Have a Blessed Day!</p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.com0tag:blogger.com,1999:blog-4652827056855931737.post-44489534347015371772023-07-17T10:26:00.000-07:002023-07-17T10:26:24.605-07:00Keto Product delays...<p> Well another month or so has gone by and I realize I have not posted a single post to the blog. First it was our stove. Having to wait almost a month for it to be replaced was not an easy feat. Microwaves are great for reheating, but for making a conventional lunch or dinner it has left much to the imagination, as well as to the palate...</p><p>Then switching to keto along side my GF lifestyle has added much extra time to my day as I begin this new journey. It has been quite an adjustment to not only myself but to my husband as well. It means using new flours and flour mixtures to try as well as adjusting to new foods such as cereals and breads and crackers, which can no longer incorporate many of the GF flours I have been using for years because of the high carbs. Mixtures of which I am still trying out in recipes before posting on the blog as I want them to be worthy of your trying.</p><p>Then came the kitchen remodel...yes, I know.. it seems like its always something! With the remodel now just being completed I hopefully will be able to get back on track trying out new recipes beginning this week, and to start posting again by the end of the month.</p><p>I appreciate your patience as my readers and promise to try and get started posting again as soon as possible! Until then I hope you have a blessed day! Be posting soon!</p><p>In Christ,</p><p>Sharon</p>Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.com0tag:blogger.com,1999:blog-4652827056855931737.post-46433898411498064712023-05-08T18:40:00.000-07:002023-05-08T18:40:06.175-07:0090 Second Keto Low Carb Microwave Bread<p> </p><p>If you are like me and are new to keto there are so many breads out there
with ingredients like flaxseed (of which I am not a fan) Psyllium husk powder,
chia seeds, and oat fiber, that you wonder "Do they even taste like
bread?" Just like many gluten free loaves I have tried over the years,
several keto loaves have also gone in the garbage! Also, just like many of the
GF loaves, the cost of most is more than I use to pay for a full meal at Mc Donald’s!
Which we all know is not aloud now on our gluten free and keto diets.<o:p></o:p></p>
<p>Now enters a new, quick, money saving microwaveable bread. Its fluffy,
tasty, and has the mouth feel of real bread, and all within 90 seconds, plus
the easy assembly time. It has become my new go to recipe, especially on rushed
days.<o:p></o:p></p>
<p>It tastes great with no sugar added peanut butter and sugar free jelly. Use
as a bun for a fried egg sandwich. Excellent for a hamburger replacement when
out of Keto buns. Spread with butter n sprinkle with a sugar free cinnamon
mixture. Top with cream cheese n sliced cucumbers. The sky’s the limit! Its
quick and easy, and really has that homemade bread feel and texture you are
missing, without all the carbs! <o:p></o:p></p>
<p>I hope you'll give it a try and let me know what you think.<o:p></o:p></p>
<p>Till next time,<o:p></o:p></p>
<p>Sharon<o:p></o:p></p>
<p><o:p> </o:p></p>
<p>INGREDIENTS:<o:p></o:p></p>
<p>3 T almond flour<o:p></o:p></p>
<p>1 T melted butter, unsalted<o:p></o:p></p>
<p>1 large egg, room temperature<o:p></o:p></p>
<p>1/2 teas baking powder<o:p></o:p></p>
<p>pinch of salt, omit if using salted butter<o:p></o:p></p>
<p><o:p> </o:p></p>
<p>Directions:<o:p></o:p></p>
<p>Spray a 4" ramekin.<o:p></o:p></p>
<p>Add the butter and melt in the microwave.<o:p></o:p></p>
<p>Beat in the egg with a fork until thoroughly mixed.<o:p></o:p></p>
<p>Add the almond flour, baking powder and pinch of salt whisking with the fork
until thoroughly blended.<o:p></o:p></p>
<p>Cook in the microwave for 90 seconds.<o:p></o:p></p>
<p>Flip baked bread onto a plate or cutting board and slice in half. Toast in
the toaster for a real toasted treat. Top with your favorite toppings, and
enjoy!<o:p></o:p></p>
<p><o:p> </o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.com0tag:blogger.com,1999:blog-4652827056855931737.post-55216992251132309772023-04-19T04:33:00.000-07:002023-04-19T04:33:37.398-07:00Proper Good Meals<p> </p><p><span style="color: black; font-size: 13.5pt;">Good morning, everyone. I'm up
much earlier than I usually am but I have a huge list of things to do today and
wanted to share with you all first. I have added a new company to my site and
its one I really think you will like.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">I know that since the weather
is becoming nicer, the trees and flowers are all in bloom in our area, and the
lazy days of summer are upon us, I really want to take advantage of my free
time. It’s not often that I can enjoy the nice weather, and this year I really
want to take the summer and kick back and really, really relax. <o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Although I love cooking and
baking as you all know by now, I also like to have days that I can just go to
the beach, lounge in a lounge chair, and just enjoy the sounds of nature. That’s
where Proper Good comes in...<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Their products are quick, easy,
and soooooo delicious. I know that after a long day at the beach and we are
starting to wind down I will have a meal that is quick, tasty, and healthy to
prepare upon arriving home. It really couldn't be much easier that that!<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">So, I hope you will check out
their site, order a few items to have on hand when you want or need something
that is quick, tasty, n good for you. Drop me a line and let me know what you
think of their products, or just to say hello.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Till next time.... Enjoy the day,
and be blessed!<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Sharon<o:p></o:p></span></p>Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.com0tag:blogger.com,1999:blog-4652827056855931737.post-47056880231967892732023-04-14T17:18:00.002-07:002023-04-14T17:18:35.881-07:00Birch Benders Keto pancake mix...<p> </p><p>Hi everyone. Another day has gone by and things are finally starting to
settle down around here. I don't know about you, but I am so glad winter is
over and spring is finally here. My husband and I actually took the day
yesterday for ourselves and went to a local lake and sat on our lounge chairs
for a few hours and soaked up the sun. It was much needed.<o:p></o:p></p>
<p> Today I sat in my hanging chair on our front porch and surfed the
internet for recipes to try in addition to my notebook of ideas I already have.
I am always open for new ideas so if you might have a recipe you would like to share,
please drop me a text, I'd love to hear from you, and I'll be sure to give you
the credit. Even better yet, follow me and get all my new posts and reviews sent to you!<o:p></o:p></p>
<p> In the meantime, I want to share with you my honest opinion of a mix
my husband and I recently tried. I’ll be honest and say that to date I have not
found a low carb bread that agrees with my stomach issues and I have really
missed that soft fluffy texture of breads and such. On a whim while shopping I
came across Birch Benders Keto pancake mix and although I didn't totally feel
comfortable with the price, I was desperate for that soft, warm, "mouth
feel".<o:p></o:p></p>
<p> I want to tell you that I was not disappointed. They were so simple to
make! The rise is what you would expect from a "regular" pancake and
they browned to perfection. Wow! With some keto sugar free syrup, it was basically
the best breakfast I have had since going keto. <o:p></o:p></p>
<p> Ok, so a few of the ingredients in the list I have never used before,
but I am telling you these are a must try! We enjoyed them so much I just
placed an order from Amazon of a 3 pack and they arrived today. Not only did I
save $$$ by ordering from their site [ you can order from there to the right of
the blog] but I am going to have one great breakfast in the morning.<o:p></o:p></p>
<p> Give them a try. You will not be disappointed, I assure you. In the meantime,
I am working on my own keto, gluten free pancake mix that I will be hopefully
sharing with you soon.<o:p></o:p></p>
<p>Until next post, Have a Blessed Day!<o:p></o:p></p>
<p>Sharon<o:p></o:p></p>
<p><o:p> </o:p></p>Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.com0tag:blogger.com,1999:blog-4652827056855931737.post-852117384345149692023-04-07T14:35:00.000-07:002023-04-07T14:35:10.976-07:00Gluten Free, Keto n Me....<p><br /></p><p><span style="font-size: 13.5pt;">Alright, I know it’s been a while
since I have posted and I am sorry for that. There has been so much going on in
our family lately that it seems I haven't even had enough time to tie my shoes.
There has been a surgery in the family. Covid has struck. The flu hit several
of my grandkids, the list goes on and on, but I won't bore you with all the
details.<o:p></o:p></span></p><p><span style="font-size: 13.5pt;">With all of this going on my
husband and I have come to the conclusion that life is just too important to be
ignored and neglected! He being a diabetic, I being allergic to wheat, and both
of us have gained weight as we have gotten older, so we have decided to step it
up and do something about it.<o:p></o:p></span></p><p><span style="font-size: 13.5pt;">Thus enters KETO! Ok, I am not
talking about gorging ourselves with tons of red meat and the such. Nor are we
aiming for what you call ketosis...But the sweets and breads we incorporate into our diet
are now keto in order to lower the carbs n sugars for both our sakes. I
am also talking about incorporating more fruits and veggies into our diet along
with leaner meats such as chicken and fish and an occasional steak.<o:p></o:p></span></p><p><span style="font-size: 13.5pt;">His glucose levels are more
normal now, and surprisingly enough we have both already lost weight. Yes, it’s
totally different than what we were use to eating. I’m a sugar addict! Yes,
sorry to admit that, it’s my go to when stressed, which the past few years has
had a hold on me. I love my sweets. My husband has always been a snacker.
Chips, nuts, ice cream....<o:p></o:p></span></p><p><span style="font-size: 13.5pt;">I was so pleasantly surprised
that after a few weeks of not eating any cake, chocolate, cookies and the like
that I actually enjoyed a piece of keto chocolate brownie!!!!! Yes the texture may be somewhat different than what Im use to, but Oh GLORY,
GLORY!!! I find I actually enjoy the Atkins keto peanut M&M's more than
regular ones now. And raw sliced carrots with just a few Tablespoons of low
sodium (kidney disease, remember) ranch dressing is my favorite snack of all
time. Who knew???<o:p></o:p></span></p><p><span style="font-size: 13.5pt;">So, in the future I hope you will
not only continue to look forward to my gluten free recipes, but enjoy that
they will also be keto and low carb to help keep those extra pounds off! So,
until next time, I hope you have a Blessed Easter and enjoy your family and
loved ones.<o:p></o:p></span></p><p><span style="font-size: 13.5pt;">Sharon<o:p></o:p></span></p><p><span style="font-size: 13.5pt;"> <o:p></o:p></span></p><p>
</p><p class="MsoNormal"><o:p> </o:p></p><p> </p>Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.com0tag:blogger.com,1999:blog-4652827056855931737.post-87616217723742883392023-02-08T07:46:00.007-08:002023-02-08T10:26:12.543-08:00<p> </p><p> <span style="mso-spacerun: yes;"> </span></p><p><b><span face=""Verdana",sans-serif" style="background: white; color: #e69138; font-size: 13.5pt;"> Sweet Potato & Red Lentil Soup</span></b><o:p></o:p></p>
<p style="tab-stops: 131.4pt;"><span style="mso-tab-count: 1;"> </span><o:p></o:p></p>
<p><o:p> </o:p></p>
<p style="background: white; box-sizing: border-box; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 12pt;"><span face=""Verdana",sans-serif" style="color: #444444; font-size: 10.5pt;">So, I
know Punxsutawney Phil here in Pa saw his shadow again this year, and although
Spring is really coming soon, I still hate the 30-degree weather we have been
having here this week. So out comes the pot for some warm inviting soup!!! I
hope you enjoy this recipe as much as we do.<o:p></o:p></span></p>
<p style="background: white; box-sizing: border-box; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 12pt;"><span face=""Verdana",sans-serif" style="color: #444444; font-size: 10.5pt;"><o:p> </o:p></span></p>
<p style="background: white; box-sizing: border-box; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 12pt;"><span style="box-sizing: border-box;"><b><span face=""Verdana",sans-serif" style="color: #444444; font-size: 10.5pt;">Prep</span></b></span><span face=""Verdana",sans-serif" style="color: #444444; font-size: 10.5pt;">: 10
mins, <b><span style="box-sizing: border-box;">Cook</span></b>: 25mins<o:p></o:p></span></p>
<p style="background: white; box-sizing: border-box; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 12pt;"><span face=""Verdana",sans-serif" style="color: #444444; font-size: 10.5pt;">2 tbsp olive oil<o:p></o:p></span></p>
<p style="background: white; box-sizing: border-box; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 12pt;"><span face=""Verdana",sans-serif" style="color: #444444; font-size: 10.5pt;">1 small onion, peeled and
chopped<o:p></o:p></span></p>
<p style="background: white; box-sizing: border-box; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 12pt;"><span face=""Verdana",sans-serif" style="color: #444444; font-size: 10.5pt;">1 medium sweet potato, peeled
and chopped<o:p></o:p></span></p>
<p style="background: white; box-sizing: border-box; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 12pt;"><span face=""Verdana",sans-serif" style="color: #444444; font-size: 10.5pt;">3 carrots, peeled and roughly
chopped<o:p></o:p></span></p>
<p style="background: white; box-sizing: border-box; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 12pt;"><span face=""Verdana",sans-serif" style="color: #444444; font-size: 10.5pt;">3 sticks of celery, trimmed and
roughly chopped<o:p></o:p></span></p>
<p style="background: white; box-sizing: border-box; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 12pt;"><span face=""Verdana",sans-serif" style="color: #444444; font-size: 10.5pt;">50 grams dry red lentils<o:p></o:p></span></p>
<p style="background: white; box-sizing: border-box; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 12pt;"><span face=""Verdana",sans-serif" style="color: #444444; font-size: 10.5pt;">4 cups vegetable stock<o:p></o:p></span></p>
<p style="background: white; box-sizing: border-box; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 12pt;"><span face=""Verdana",sans-serif" style="color: #444444; font-size: 10.5pt;"><o:p> </o:p></span></p>
<p style="background: white; box-sizing: border-box; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 12pt;"><span style="box-sizing: border-box;"><b><span face=""Verdana",sans-serif" style="color: #444444; font-size: 10.5pt;">Instructions</span></b></span><span face=""Verdana",sans-serif" style="color: #444444; font-size: 10.5pt;"><o:p></o:p></span></p>
<p style="background: white; box-sizing: border-box; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 12pt;"><span face=""Verdana",sans-serif" style="color: #444444; font-size: 10.5pt;">1. Add the oil to a preheated
pan over a medium heat, add the onion and sauté for 10 minutes without browning.<o:p></o:p></span></p>
<p style="background: white; box-sizing: border-box; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 12pt;"><span face=""Verdana",sans-serif" style="color: #444444; font-size: 10.5pt;">2. Add the sweet potato,
carrot, celery and lentils and coat in the oil.<o:p></o:p></span></p>
<p style="background: white; box-sizing: border-box; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 12pt;"><span face=""Verdana",sans-serif" style="color: #444444; font-size: 10.5pt;">3. Toss so they are well coated
and cook for 2-3 minutes, stirring occasionally.<o:p></o:p></span></p>
<p style="background: white; box-sizing: border-box; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 12pt;"><span face=""Verdana",sans-serif" style="color: #444444; font-size: 10.5pt;">4. Add the stock and season
with salt and pepper to taste.<o:p></o:p></span></p>
<p style="background: white; box-sizing: border-box; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 12pt;"><span face=""Verdana",sans-serif" style="color: #444444; font-size: 10.5pt;">5. Cook for 25 minutes or until
the lentils are soft and the sweet potato is tender.<o:p></o:p></span></p>
<p style="background: white; box-sizing: border-box; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 12pt;"><span face=""Verdana",sans-serif" style="color: #444444; font-size: 10.5pt;">6. Puree until everything is
smooth. Reheat if need be and serve.<o:p></o:p></span></p>
<p style="background: white; box-sizing: border-box; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 12pt;"><span face=""Verdana",sans-serif" style="color: #444444; font-size: 10.5pt;">This is a hearty filling soup
and warms you right up. Serve with some toasted bread or bread cubes with a
side salad. Yum.<o:p></o:p></span></p>
<p style="background: white; box-sizing: border-box; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 12pt;"><span face=""Verdana",sans-serif" style="color: #444444; font-size: 10.5pt;"><o:p> As always, until next time, ENJOY!</o:p></span></p>
<p style="background: white; box-sizing: border-box; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; margin: 0in 0in 12pt;"><span face=""Verdana",sans-serif" style="color: #444444; font-size: 10.5pt;"><o:p> </o:p></span></p>
<p class="MsoNormal" style="box-sizing: border-box;"><o:p> </o:p></p>Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.com0tag:blogger.com,1999:blog-4652827056855931737.post-2077123215868057442023-01-31T10:14:00.000-08:002023-01-31T10:14:18.748-08:00Orange Julius<p></p><p> Have you ever been to the mall in the past and just had to stop at the
Orange Julius for one of their orange delights? It’s been years since I have seen
one, so I don't know if they still exist in the area, or at all anymore. Yet I
do remember they were one of my favorite confections on those long-ago trips. I’d
skip the pizza, candy shops, even the pretzel stands for one of those smooth,
creamy confections!<o:p></o:p></p>
<p>I found a recipe awhile back and it has become buried in amongst my recipe
collection and I am just now re-finding it. I’m always in the mood for
something sweet, and even though oranges are among one of the fruits I
usually avoid with my kidney disease, I can easily adjust my daily meals for
this occasional treat!<o:p></o:p></p>
<p>Since it’s been years since I have had a "Original" orange Julius,
this is as close to the taste that I can remember. Its smooth, creamy, sweet,
but not too sweet and has all the bells and whistles of what I can remember
from the original.<o:p></o:p></p>
<p>Its east, quick and delicious. I hope you will give it a try n drop me a
comment of your thoughts n opinions. I love hearing from my readers and
answering any questions that you might have.<o:p></o:p></p>
<p>Enjoy, and have a Blessed day!<o:p></o:p></p>
<p>Sharon<o:p></o:p></p>
<p><o:p> </o:p></p>
<p>
ORANGE JULIUS<o:p></o:p></p>
<p>1- 6 oz can frozen orange juice<o:p></o:p></p>
<p>1 cup whole milk<o:p></o:p></p>
<p>1 cup cold water<o:p></o:p></p>
<p>12 ice cubes<o:p></o:p></p>
<p>1/4 cup granulated sugar <o:p></o:p></p>
<p>1/4 cup Splenda<o:p></o:p></p>
<p>* Or just use 1/2 cup granulated, but will definitely add more calories!<o:p></o:p></p>
<p>1/2 teas vanilla<o:p></o:p></p>
<p>Combine all ingredients except the ice cubes in a blender until smooth.
Gradually add ice cubes a few at a time until all are added. Serve immediately
in chilled glasses, makes 4 servings.<o:p></o:p></p>
<p class="MsoNormal"><o:p> </o:p></p><br /><p></p>Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.com0tag:blogger.com,1999:blog-4652827056855931737.post-15680912921524468522023-01-20T07:36:00.002-08:002023-01-20T07:36:57.178-08:00Lemon Herb Chicken<p> </p><p>Hi all! Well, the holidays are behind us, and if you are like me I am sure
you are now tired of all the ham and turkey you have eaten. Don't get me wrong,
I love both, but after days and days of leftovers I am definitely in the mood
for something different!<o:p></o:p></p>
<p>I have been drinking more water, could say it’s my only new year’s
resolution so far, but I have been adding lemon to add a little flavor. It
seems that just one little change has really upped my consumption, who knew!!!
I have never been much of a water drinker but adding the lemon has really
helped. Funny that the recipe I am about to share also contains lemon as one of
its ingredients, LOL.<o:p></o:p></p>
<p>I know you have been waiting patiently for a new post so I'll quit the
chatter and get on with.... I hope you enjoy.<o:p></o:p></p>
<p><o:p> </o:p></p>
<p>
<span style="font-size: 18.0pt;">Roasted Lemon
Herb Chicken</span><o:p></o:p></p>
<p> Calories 405, Carbs 3.6 g, Fat 29.2 g, Protein 32.2g, Cholesterol 128
mg<o:p></o:p></p>
<p><o:p> </o:p></p>
<p>Ingredients:<o:p></o:p></p>
<p>2 teaspoons Italian seasoning<o:p></o:p></p>
<p>1/2 teas ground black pepper<o:p></o:p></p>
<p>1/2 teaspoon seasoning salt<o:p></o:p></p>
<p>1 whole chicken, 3 lb.<o:p></o:p></p>
<p>1/2 teaspoon dry mustard powder<o:p></o:p></p>
<p>2 whole lemons<o:p></o:p></p>
<p>1 teas garlic powder<o:p></o:p></p>
<p>2 Table olive oil<o:p></o:p></p>
<p>Directions:<o:p></o:p></p>
<p>1. Preheat oven to 350 degrees F<o:p></o:p></p>
<p>2. Combine the seasonings, salt, mustard powder, garlic powder and black pepper;
set aside. Rince the chicken thoroughly, and remove the giblets from the inside
of the chicken. Place the chicken in a 9 x 13 baking dish. Sprinkle 1 1/2
teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on
the outside of the chicken.<o:p></o:p></p>
<p>3. Squeeze the juice of the two lemons into a small bowl, and mix with the
olive oil. Brush mixture over the chicken reserving some to use during
the baking time...<o:p></o:p></p>
<p>3. Bake in the preheated oven for 1 1/2 hours, or until juices run clear,
basting several times throughout with the remaining oil mixture.<o:p></o:p></p>
<p>Serve with cooked rice, and a salad. Enjoy!<o:p></o:p></p>
<p>This recipe is fairly quick and easy. Buying pre-made salad from the super
market can really cut the preparation time down, however I prefer to make mine
fresh. Making a large batch of rice ahead of time and freezing in batches also
helps to make this a quick, delicious meal.<o:p></o:p></p>
<p>As always, I hope you enjoy. If you make this recipe, drop me a line in the
comments section and share your experiences. I love hearing from you! Till next
time...Enjoy!<o:p></o:p></p>
<p><o:p> </o:p></p>
<p><o:p> </o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.com0tag:blogger.com,1999:blog-4652827056855931737.post-50669009791635491822022-09-24T09:31:00.003-07:002022-09-24T09:31:41.786-07:00Getting back on the Gluten Free track!<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Have you ever wanted to just give up
on baking GF. Throw in the towel and just say, NO MORE? I have. Actually,
I did for several years. A gluten free lifestyle can be time consuming trying
recipes, trying new flours, only to fail more oft than not. You end up throwing
the end results in the garbage, ready to hang up the apron more than once,
believe me I know, because I have been there more than once or twice.
Like today.... I made a loaf of bread which I thought would finally be
perfection. Believe me it was not. It looked beautiful on the outside,
beautifully browned, had the most delicious aroma. I had my butter n knife
ready folks!<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Well needless to say it will be going in the trash. Am I
going to give up a second time???? That would be one big "NEGATORY","
as my youngest daughter would say. Remembering back to all the negative
symptoms I had several years ago when I suddenly decided to toss aside my GF
lifestyle, and the time it has taken me to get back on track, I am determined
to stay in the race this time.<o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">I do not post anything on my blog that I have not personally
tried or created. Yes, there will be disappointment’s, an occasional catastrophe
along the way, but believe me your health is worth staying strong and staying
in the race.</span><span style="font-family: "Times New Roman", serif; font-size: 12pt;"> </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Some of the recipes on my blog when I first started it might
be simple, maybe not chef worthy, but they work. They were a starting point and
have helped me get toward where I want to be. <o:p></o:p></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">I will be adjusting the measurements to this new bread
recipe n giving it another try tomorrow. I wish I had taken a picture of it
because although it didn’t meet up to my expectations it did look beautiful.</span><span style="font-family: "Times New Roman", serif; font-size: 12pt;"> </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">I am also still getting use to a new gas oven when I have
used electric for the past 18 years or so, so it is a challenge. I keep hitting
the convection oven button instead of the oven button. Oh yeah, adjusting the
flames on the burners is something I now need to master as well....</span><span style="font-family: "Times New Roman", serif; font-size: 12pt;"> </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Yesterday I tried a new GF flour blend and made a pumpkin
bread. Although the taste was definitely out of this world, I need to work a
little more on the texture with my flour blend over the next few days before I
post both the flour mixture and recipe for it also. </span><span style="font-family: "Times New Roman", serif; font-size: 12pt;"> </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">It is the season for allergies! The goldenrod is in full
bloom here in Pa and so I have been not only a little sneezy but I find trying
to measure flour at this time has been somewhat of an obstacle to say the
least. :<) I appreciate your patience and hope you will check back soon for
the new revised recipes. So, until next post, have a great Gluten free day!</span><span style="font-family: "Times New Roman", serif; font-size: 12pt;"> </span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0in;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Sharon<o:p></o:p></span></p>
<p> </p>Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.com0tag:blogger.com,1999:blog-4652827056855931737.post-51869705562877011522022-09-04T19:50:00.000-07:002022-09-04T19:56:49.645-07:00Gluten Free Chocolate Chip Cookies<blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Finally! Wow these past four weeks have been a whirlwind of disappointments.
As you well know my stove went on the blink and kept throwing the electric
breaker. After a few hundred dollars to have the breaker switched out only a
few hours later the new breaker blew again.<o:p></o:p><p></p>
<p>Being the spend thrift that I try to be, we opted to have the electric line
to the stove removed and a gas line put in. Since we have a gas furnace this
wasn’t a hard process, but once again it cost $$$$$$$ Once completed, we were
off to the nearest big chain hardware store to pick out a new gas range.
We found one we really liked, made the purchase, only then to find it was a
full three weeks for the delivery.<o:p></o:p></p>
<p>Biting my tongue, I accepted the time frame and pouted the whole way home.
Delivery day finally arrived and we had everything in place, our cat Carmella
placed in a room where she wouldn't bother the delivery people, and was all
set!<o:p></o:p></p>
<p>As I stood on our porch watching the delivery person unloading and
unwrapping the box in which it came, I had visions of brownies, coffee cakes,
cookies all tossing about in my head. I felt like a child on Christmas morning.<o:p></o:p></p>
<p>My husband and the second delivery person were inside hooking up the gas
hose connection to the main line and I was so excited I could barely contain my
excitement...then it happened...as the box fell away, I noticed the whole back
frame of the stove was damaged. My heart sank!<o:p></o:p></p>
<p>My husband called the company to tell them the damaged stove needed replaced
only to find out we wouldn't be getting a replacement shipped for another three
weeks. Enough is enough...Well after sleeping on it for a night I decided to go
looking for a stove at some different appliance stores locally and found an
even better stove, and it was actually delivered the next day. Hence, I am
sharing my delicious chocolate cookie recipe and my mock gluten free flour mix
it was made with.<o:p></o:p></p>
<p>It was a glorious feeling to be able to cook and bake on a stove after four
full weeks of being without. So, I hope you give this recipe a try and enjoy it
as much as my husband and I did after our never-ending journey of being without
a stove. Drop me a line and tell me know how you liked the recipe. <o:p></o:p></p>
<p>Till then,<o:p></o:p></p>
<p>Sharon<o:p></o:p></p>
<p><o:p> </o:p></p>
<p>"MOCK" Jules all- purpose flour blend (all ingredients can be
purchased from Amazon to the right of this post)<o:p></o:p></p>
<p>116 grams MODIFIED tapioca starch (not the same as regular tapioca starch)<o:p></o:p></p>
<p>192 grams potato STARCH<o:p></o:p></p>
<p>64 grams cornstarch<o:p></o:p></p>
<p>160 grams Very Fine white rice flour<o:p></o:p></p>
<p>62 grams corn FLOUR<o:p></o:p></p>
<p>4 teas xanthan gum<o:p></o:p></p>
<p>1 cup weighs 135 grams<o:p></o:p></p>
<p><o:p> </o:p></p>
<p>GF Chocolate Chip Cookies:<o:p></o:p></p>
<p>Ingredients:<o:p></o:p></p>
<p>2 large eggs<o:p></o:p></p>
<p>1 teas baking soda<o:p></o:p></p>
<p>1/2 teas salt<o:p></o:p></p>
<p>96 grams brown sugar (1/2 cup)<o:p></o:p></p>
<p>100 grams white granulated sugar (1/2 cup)<o:p></o:p></p>
<p>1 cup mini chocolate chips<o:p></o:p></p>
<p>1 cup mini vanilla chocolate chips<o:p></o:p></p>
<p>1/2 cup chopped walnuts<o:p></o:p></p>
<p>1 teas vanilla extract<o:p></o:p></p>
<p>1/2 cup unsalted butter, room tempt<o:p></o:p></p>
<p>210 grams MOCK Jules flour (recipe above)<o:p></o:p></p>
<p><o:p> </o:p></p>
<p>Set oven to 350 degrees Combine the gluten free flour mix, baking soda and
salt all in a small bowl and set aside.<o:p></o:p></p>
<p>Next cream the butter, brown sugar, and white sugar together on low speed of
an electric mixer. Mixing on low, add the eggs, one at a time, and vanilla to
the mix until all is smooth. Mix on low and slowly add the flour mixture until
a soft dough forms. Then add the chips and chopped walnuts until just combined.
Chill dough for about 30 minutes, placing bowl back in refrigerator between
filling the cookie sheets to keep chilled. Chilling helps to keep the cookies
from spreading too much when baking.<o:p></o:p></p>
<p>I used a cookie scoop to make about golf size balls of dough placing them on
a parchment lined cookie sheet, about 6 per sheet depending on the size of your
cookie sheets. Bake at 350 for about 10 to 14 minutes depending on the size of
your cookies. I like a darker cookie so I baked mine for 14 minutes. However,
your oven, and size of cookie dough balls might differ from mine, so check
at 10 minutes and every minute after till you reach your desired darkness. Then
bake your next batches with that set time.<o:p></o:p></p>
<p>Once they are done baking let them set on the trays on a rack for a few
minutes to firm up before transferring them to a cookie rack to finish cooling,
otherwise they might crack or fall apart. They are softer in the center
with a slightly crisper edge, which make them great dunking cookies.<o:p></o:p></p>
<p>I hope you enjoy the recipe. I will be posting again soon, so until then,
ENJOY your Wheat Free Living!<o:p></o:p></p>
<p><o:p> </o:p></p>
<p> </p></blockquote><p><br /></p>Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.com0tag:blogger.com,1999:blog-4652827056855931737.post-6932109269843900742022-08-25T18:18:00.002-07:002022-08-25T18:18:42.224-07:00Gluten free gums...<p> </p><p><span style="color: black; font-size: 13.5pt;">Today we will be discussing
gluten free gums in baking. Gluten is the one main thing lacking in all gluten
free flours. Yes, I know, real bummer, right? Life just isn't easy sometimes.
Most all gluten free storebought mixes already contain gums in their
ingredients list, mostly, if not all list xanthan gum in the ingredient list,
so you are pretty much limited on your choice of the two. Xanthan gum or guar
gum. <o:p></o:p></span></p>
<p><span style="color: black; font-size: 13.5pt;">These premade mixes usually work
best in baked goods such as cookies and muffins, however they limit you in
choosing to use one gum over the other because they are already in the pre made
mixes. Therefore, if you make your own GF home blended mixes you can save
yourself a few $$$ and choose which gum you would prefer to use. The two basic
gums I'm going to discuss today are xanthan gum and guar gum.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;"><span style="mso-spacerun: yes;"> </span>I prefer to blend my own homemade mixes
"WITHOUT" any added gums, then I can add the amount I need according
to whatever recipe I am making, Ex: Cookies, cakes, etc. You will find Xanthan
gum in many products that you consume already on a daily basis. It’s in most
salad dressings, ice cream, and even yogurts. It’s also used in many cosmetic
products like lotions and shampoos. <o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">First you might want to
consider the cost of both. Guar gum costs nearly half as much as xanthan
gum. Guar gum is made by grinding a bean like seed from the guar plant
into a fine fibrous powder. Some people find that guar gum can cause digestive
problems even when used in small amounts and be unable to digest baked goods
that use guar gum, therefore xanthan gum might be a better choice. If too much guar
gum is used it can cause dense, stringy texture to your baked goods.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Xanthan gum is probably the
most commonly used gluten substitute of the two in gluten free baking. It is
made by fermenting sugars (glucose, sucrose, or lactose) with a microbial
called Xanthomonas campestris. Sometimes corn sugar. It should be used
sparingly. Too much can cause results that can be dense, gummy and sometimes
slimy.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Since I mix my own gluten free
flour blends, I prefer to add the gums to my recipe as needed instead of mixing
it into the blends, that way I can be more precise in using the right amount
for the particular recipe I might be making.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">When using Xanthan Gum follow
this chart:<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">To make:<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Cookies: 1/4 teas per each cup
of gluten free flour<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Cakes & Pancakes: 1/2
teas per each cup of gluten free flour<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Muffins & Quick breads: <span style="mso-spacerun: yes;"> </span>3/4 teas per each cup of gluten free flour<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Breads: 1 to 1 1/2 teaspoons
per each cup of gluten free flour<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Pizza dough: 2 teas per each cup
of gluten free flour<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">EX: <span style="mso-spacerun: yes;"> </span>If your recipe calls for 2 cups of flour for a
cookie recipe you would add just ½ teas of xanthan gum to the flour in the
recipe.<o:p></o:p></span></p>
<p><span style="color: black; font-size: 13.5pt;"><o:p> </o:p></span></p>
<p><span style="color: black; font-size: 13.5pt;">To use Guar gum: <o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Cookies; 1/4 to ½ teas per cup
of gluten free flour<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Cakes and pancakes: <span style="mso-spacerun: yes;"> </span>¾ teas per cup of gluten free flour<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Muffins & quick breads: <span style="mso-spacerun: yes;"> </span>1 teas per cup of gluten free flour<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Breads: 1 1/2 to 2 teaspoons
per cup of gluten free flour <o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Pizza dough: 1 Table per
cup of gluten free flour<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">EX: <span style="mso-spacerun: yes;"> </span>If your recipe calls for 2 cups of flour for a
cookie recipe you would add just ½ to 1 teas guar gum to the flour in the
recipe.<o:p></o:p></span></p>
<p><span style="color: black; font-size: 13.5pt;"><o:p> </o:p></span></p>
<p><span style="color: black; font-size: 13.5pt;"><o:p> </o:p></span></p>
<p><span style="color: black; font-size: 13.5pt;">I personally have been using xanthan
gum for years just because that is what I have always had on hand so I
personally cannot tell you how guar gum will work on any of the recipes I post.
It’s a personal preference.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">There are other alternatives
such as flaxseed and ground chia seed. They will not give you the same mouth
feel in your baked goods so therefore I do not personally use them, unless specifically
called for in bread recipes. They will however reduce the crumbliness that your
baked goods would have without adding anything. Also, because these need to be
added to water before using, most recipe might require a tweaking of the
liquids in the recipe. Kind of like adding 5 eggs to a recipe when it only
calls for 3. <o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">I have surfed the web over the
years and found countless "MOCK" flour mixes. Some I have used; some
I haven’t gotten to yet, but I will be sharing a few with you soon. I’m still
waiting on my stove to be delivered. September 1st can't come soon enough!!! I
am having a surprise birthday party for my grandson who will be turning 18 this
year on the 13th of September and I need to get baking. <o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">I hope this helps answer most
of your questions about gums to add structure to your baked goods. I look
forward to finally being able to try four of the "MOCK" gluten free
flour mixes I have mixed and sitting on my shelf ready to make brownies
and compare the results of each with you very soon.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Until next post,<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Sharon<o:p></o:p></span></p>
<p class="MsoNormal"><o:p> </o:p></p>
<p class="MsoNormal"><o:p> </o:p></p>Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.com0tag:blogger.com,1999:blog-4652827056855931737.post-79532554160649698372022-08-18T07:38:00.000-07:002022-08-18T07:38:44.534-07:00GF Dilemma<p> </p><p><span style="color: black; font-size: 13.5pt;">Hi everyone. As per my last post
you are all aware I am having a stove/oven dilemma. It seems that the circuit
breaker to our stove kept breaking. So....after $53 for a new breaker, which by
the way cost only $13 last year, plus a $100 electrician service fee, the stove
was okay for about four hours, then the breaker broke again!!!!!<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Deciding to no longer invest in
the electrical part since we were having no luck, we decided to have the
electrical line to the stove disconnected (in case it was defective) and have a
gas line installed. Thank goodness we have a gas furnace and the main line is
about three feet away from the placement for our new gas stove. <o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">I must admit I haven’t cooked
on a gas stove in many years, well since I was a teenager to be exact, but my
husband suggested the change since we were having such issues with the electric
stove. One thing I am really looking forward to is being able to possibly can
foods on the gas range. It also has an air fryer built in the oven, with which
I will get to try my hand at some new air fryer recipes. I have never bought an
air fryer as our counter space is limited.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">With that being said.... the
new stove will not arrive until September 1st....UGH! I guess that will limit
my baking recipes to share until then, but I do have a few others lined up to
share that doesn't use an oven. I have been cooking on a hot plate the past week
but It's definitely not what I am use to. It means everything needs to be made
in one pan, unless I want some things to get cold or have to be reheated in the
microwave while waiting on something else to cook. Of course, there is always
the good ole crockpot to rely on in times such as these too. Which is what I
will be doing today. I will be using the hot plate for the first part of the
recipe then switching over to my crock pot for the remaining cook time. <o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">I can already smell the aromas
from the kitchen as it cooks and am really enjoying my "ME" time as
it does so. Crock pots can really be a lifesaver when our lives are hectic. You
just need to find the right recipes! For those of you who are trying to limit
meat in your diet this is a good starter recipe as its Vegetarian. Don’t have a
crock pot? No worries...go to the Amazon link to the right of the page for
everything you might need. As always, hope you enjoy.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Sharon<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;"><o:p> </o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Spicy Vegetarian Chili:<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Ingredients/ Serves 8<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">2 T olive oil<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">1 1/2 cups chopped yellow onion<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">1 cup chopped red bell pepper
(I prefer orange for the milder taste)<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">2 T minced fresh garlic<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">1 medium zucchini, diced<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">2 cups frozen corn<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">5 large portobello mushrooms,
stemmed, cleaned, and cubed<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">2 T chili powder, less if preferred<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">1 T ground cumin<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">1 1/2 teas salt<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">1/4 teas cayenne pepper<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">2 (15 oz cans low salt diced
tomatoes<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">2 (15 oz cans low salt black
beans<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">1 (15 oz can low sodium tomato
sauce<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">2 cups low sodium vegetable
stock, or water<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">1/4 cup chopped fresh cilantro
leaves<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">In a large, heavy pot, heat the
oil over a medium-high heat. Add the onions, bell peppers, garlic, and cook,
stirring, until soft, about 4 to 4 minutes.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Add the softened vegetables to
a greased 4-to-6-quart slow cooker. Add all other ingredients, except for the
cilantro.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Cover and cook on high for 4 to
6 hours or on low for 8 you 10 hours. Stir in the cilantro before serving.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">You may add a dollop of sour
cream if desired just before serving. It’s an easy recipe for a busy day. Its
filling and taste great served with GF cornbread. That is if you have a working
oven:)<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Till next time, enjoy!<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Sharon<o:p></o:p></span></p>
<p class="MsoNormal"><span style="color: red;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="color: red;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="color: red;"><o:p> </o:p></span></p>
<p class="MsoNormal"><span style="color: red;"><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></p>Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.com0tag:blogger.com,1999:blog-4652827056855931737.post-44631953228354628082022-08-09T10:31:00.001-07:002022-08-09T10:31:49.954-07:00Oven Problems<p></p><p></p><p><span style="color: black; font-size: 13.5pt;">Well as you have noticed I haven't
posted anything this past week...So sorry. It was not intentional on my part.
It seems my stove/oven has a mind of its own and keeps blowing the circuit
breaker, so we have literally been without a stove or oven the past week.
Cooking on a hot plate is not my idea of fun, but a girls got to do what a
girls got to do, right?<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">So, as you probably already
know we have been having to eat out quite allot, which means for me it’s been
pretty much salads, or sandwiches made with gluten free bread that I happened
to have in our freezer. My husband ordered a new breaker which is supposed to
arrive today hopefully, so things should be back on track by the end of the
week.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">I have in the meantime been
mixing up several "MOCK" gluten free home blends to give a try. My
plan is to try all the blends using just one recipe and then judge with a taste
test to see which I feel performed the best. I am planning to try them all by
making brownies, then pizzelles. I know some of you might feel pizzelles are
just a holiday cookie, but I find them refreshing any time of the year. They
are light, crunchy and delicious. They were one of my mom’s favorites! <span style="mso-spacerun: yes;"> </span>Also, you can pretty much make them any flavor
you like. Chocolate, anise, almond, peach.... well, you get the picture, I'm
sure. <o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Anyway, I don't want to post
the "MOCK" flour mixes yet as I really want to test them each first
so as not to steer you wrong. As you all know by now not every mix you have
ever tried meets your own personal standards. Also, as you have probably learnt
by now, you just can't replace gluten free flour in most regular flour recipes
with good results. That’s why there are so many gluten free cookbooks on the
market. It’s a different lifestyle. Kind of like trying to put a square in a
round peg whole....<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Some recipes are forgiving,
yes, but others need other ingredients adjusted or you either end up with a
gooey mess or a hard brick. Believe me, I’ve had my share of both! I already
have four of the gluten free mock flour mixes all mixed and ready to go as soon
as my oven is up and running. I hope you are as excited as me to see how the
brownies and pizzelles turn out.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">The "MOCK" flour
mixes are definitely going to be a lot cheaper for you to make if you buy your
gluten free flour in bulk by clicking on the Amazon button to the right of the
blog to order the flours you will need to make them. Now I know it’s much simpler
to buy a premade mix to bake with.... but it’s not cheap, especially if it
turns out that you really don’t like the blend, as I did recently. Hence my
attempt to bring you an easier way to have your cake and eat it too as the
saying goes...I will be listing the specific flour brands that I have used also
with each "MOCK" recipe as different brands even I have found react
differently or have slightly different weights.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">So, visit again and look for my
"MOCK" flour reviews coming soon.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Sharon<o:p></o:p></span></p>
<p class="MsoNormal"><o:p> </o:p></p><br /><p></p><p></p>Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.com0tag:blogger.com,1999:blog-4652827056855931737.post-91249378157207931502022-07-28T11:12:00.002-07:002022-07-28T11:12:44.053-07:00Gluten Free Bread review:<p></p><p><span style="color: black; font-size: 13.5pt;">Today I received my order from
Gluten Free Mall. (Featured to the right of the blog). I was pleasantly
pleased at how fast I received my order, within four days to be exact. All my
products were intact, the box was packed with bubble wrap, and even had a small
freezer bag to keep my candy bar from melting. That's what I call service.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">As I mentioned in my previous
blog post I had ordered two loaves of bread from Bfree to try, and then give a
review on them. A white loaf, and a brown seeded loaf. I have never tried their
products before, actually never heard of them either until I found them at the
Gfree Mall. <o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">If you have read my blog for
any length of time you will know I am somewhat a bit picky about my gluten free
bread. I have tried throughout the years many store-bought loaves and most of
them have been tasteless, had a bad mouth feel, or just too expensive for my
budget. Hence is why you will also notice many gluten free bread recipes posted
here. Some oven recipes, some recipes using a bread maker. We all have busy
lives and therefore don't always have time in the kitchen to bake, or else we
prefer baking more enjoyable treats, like cookies and cakes.... guess that
explains the few extra pounds I've noticed lately...<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">The loaves were exactly what I
was hoping for! First let’s start with the white loaf. It reminds me of the
WONDER bread I grew up eating. It kind of has that spongy texture that I
remember more than the exact taste of the bread itself. Yet it did not disappoint.
I toasted it and smeared it with just a little butter so as to get the real
taste of the bread. I found that the crust toasted quicker than the toast
itself, so I just turned the toaster a little lower and toasted a second time
to ensure it was toasted all over. <o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">The crunch was even, the mouth
feel is almost to the perfection as if I was eating regular gluten bread. It is
a nice thin slice, which is good, as the slices are actually a little longer
than a loaf of regular white gluten bread. All in all, I would give this 4 1/2
stars, but only because the brown seeded loaf exceeded my highest expectations!<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">The brown seeded loaf has that
chewiness that a regular gluten wheat bread might have. It toasted perfectly on
my toasters lower setting, The edges were crunchy, the center moist and chewy,
and the flavor I have to admit was the best flavor of any gluten free bread I
have tried in years. So, I definitely give this loaf a 5-star rating!<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">The carb and sugar count in the
brown seeded loaf is also lower, so my husband being a diabetic, says it’s even
suitable for him to eat. He really enjoyed the flavor and crunch it had also. So,
I guess hands up its a winner for both of us.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">I really must say that if you haven’t
tried Bfree's breads yet you are really missing out. If you can find them in a
store local to you, I suggest giving them a try. If you can't find them locally
you can purchase them to the right of this page in the Gfree Mall. I think you
will be pleasantly surprised with their goodness.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Until next post,<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Sharon<o:p></o:p></span></p>
<p class="MsoNormal"><o:p> </o:p></p><br /><p></p>Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.com0tag:blogger.com,1999:blog-4652827056855931737.post-64561512500056583172022-07-25T14:22:00.002-07:002022-07-25T14:22:25.994-07:00Gluten Free Linner.....<p></p><p><span style="color: black; font-size: 13.5pt;">Ok. I know you are curious as to
what exactly Linner is. Well to my 44-year-old daughter it’s a combination of
lunch and dinner. Therefore, the combination gets its new founded name of
Linner. She has many shortened names for pretty much everything but that’s a
story for another time.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Today my husband wanted me to
try a new recipe for him that he found in a magazine. Since he is diabetic, he
is trying really hard to not eat as much meat. Hey, if its gluten free, then
I'm all ears! It was actually one of the easiest recipes I have ever made, so I
happily enjoyed the feast with him as well. He was one happy camper. Well, we don’t
actually camp, but the recipe is sooooo easy that you could actually make it
when camping. The only fresh item you need is spinach, all the other
ingredients are spices and canned garbanzo beans. It was quick, tasty, and
filling.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Now I have not really ever been
a big fan of spinach, but the spices and beans blended so well together that
the bitter taste of the spinach actually played well off of them. I pride
myself on trying to make things easy when it comes to meal planning since most
of my time always seems to be taken up trying for that fresh loaf of bread, or
dessert, that tastes so much like what we were all use to eating in a gluten
infected world, yet gluten free. I’m sure you can relate to that!<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">We don't always have time to
make bread, cookies, or cakes when life is so hectic. Raising kids, working,
being grandparents, or even just daily chores. So, to help you out I have added
several new Affiliates to my site to help make your hectic life a little
easier. Gluten Free candies, cookies, breads, mixes, and all that you need can
be found there. Even Amazon has products for a gluten free lifestyle along with
bakeware, home decor, clothes, pretty much everything you need can be found
without leaving your house. I do make a small commission if you purchase from
one of the sites but you are NEVER charged anything extra to use them. It helps
pay for the cost of managing the blog to help you on your gluten free journey.
I have actually ordered a few gluten free products myself from the sites that I
personally haven’t tried yet, and will be giving reviews on them once they
arrive. A few of them are breads.....Please, please, Pretty please let them be
eatable!!!!!!!<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Well onto the recipe. Not only
was this easy, it is about a 9-minute recipe from start to finish. Yes, I said
9 minutes! It’s a protein rich meal so no need for meat, plus it’s not only
gluten free but diabetic friendly as well. <o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;"><o:p> </o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Beans n Greens:<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Calories: 310
Protein: 15g Carbs: 42
g Fiber: 13 g
Fat: 11 g <o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">1 T extra virgin olive oil<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">1 (15 oz) can no salt added
garbanzo beans (drained)<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">1 teaspoon curry powder<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">1/2 teas ground ginger<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">1/4 teas freshly ground black
pepper<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">1 (5oz) package fresh baby
spinach leaves<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">1/4 teas salt<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">1. In a large skillet heat the
oil over medium heat.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">2. Add the garbanzo beans and
all spices, except salt. Stir to coat.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">3. Add the spinach and salt.
Cook while gently stirring until beans are heated and spinach is just wilted,
about 2 1/2 minutes. Serve and enjoy!<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">You could actually add 10 oz of
spinach if you would like to as the spinach looks pretty sparce after wilted
but it will change the nutritional info.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">That’s it! I made a nice side
salad to go with it and a slice of gluten free bread to top it all off. Delish!
Enjoy.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Talk soon,<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Sharon<o:p></o:p></span></p>
<p class="MsoNormal"><o:p> </o:p></p><br /><p></p>Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.com0tag:blogger.com,1999:blog-4652827056855931737.post-70353422145733535162022-07-14T11:28:00.000-07:002022-07-14T11:28:01.726-07:00Zucchini "Noodles"<p> </p><p><span style="color: black; font-size: 13.5pt;">Servings: 4 | Prep: 35m | Cooks:
10m | Total: 45m<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;"><o:p> </o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;"> Today I thought I'd share
a quick and fresh recipe. My daughters garden is really starting to produce,
and she has an over abundance of zucchini which she has been sharing. I really
like zucchini and find it light and refreshing during the hot summer days. This
recipe is kind of like zucchini spaghetti, but without the sauce. It’s not very
time consuming and just light enough that you don’t feel overly full when done
eating. I hope you enjoy it as much as we do.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">INGREDIENTS:<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">6 zucchinis<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">1 clove minced garlic<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">2 teaspoons salt<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">3 tablespoons margin<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">1/4 cup grated Parmesan cheese,
can use Romano if preferred<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">salt and pepper to taste, or
omit<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">DIRECTIONS:<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">1.Cut zucchini into thin noodle
like strips. I use a regular potato peeler for this, but a mandoline works well
also. Toss with 2 teaspoons of salt, and place in a strainer to drain for 30
minutes.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">2. Bring a large pot of water
to a boil. Add the zucchini, cook for one minute. Drain and rinse immediately
with cold water to stop the cooking process.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">3. In a large skillet heat the margarine
over medium high heat. Add the zucchini and minced garlic, cook and stir until
tender, about 5 minutes. Season with salt and pepper if desired. Sprinkle with
Parmesan or Romano cheese and enjoy.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">I find this dish pairs well
with a light meat such as grilled chicken breast.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">NUTRITION FACTS:<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Calories: 141 | Carbohydrates:
10.4g <o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">| Fat: 9.9 g | Protein: 5.6g |
Cholesterol: 4mg<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Enjoy, <o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Sharon<o:p></o:p></span></p>
<p class="MsoNormal"><o:p> </o:p></p>Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.com1tag:blogger.com,1999:blog-4652827056855931737.post-45128986319363282602022-07-08T10:35:00.000-07:002022-07-08T10:35:58.927-07:00GF Bread Mix<p> </p><p><span style="color: black; font-size: 13.5pt;"> Hi everyone. Wow! Who would
have thought such a small bathroom would take so long to refinish. It’s been a
while since I have had the time to post on the blog, and for that I apologize.
I finally got to make that loaf of bread I promised, and since I haven't
had time to try a loaf from scratch, I used a mix by White Gold and want to
give you my thoughts on it.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">First the main flour on the
ingredients list is white rice flour. I have been wanting to try more rice free
flour mixtures, but a promise is a promise and at the moment this is all I had available
so here are my thoughts:<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">The really great thing about
this bread flour mix is that you do NOT have to have a bread maker with a
gluten free setting because the directions call for the BASIC bread setting!
First impression was good so far. It is also a certified Gluten Free mix.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Secondly the mix is already
premeasured so all you have to do is add in the other ingredients which
everyone pretty much has on hand. Milk, eggs, salt, apple cider vinegar, 1
envelope dry yeast, soft butter or oil, and sugar. Put the liquid
ingredients in the pan, pour in the dry ingredients, set the basic bread
setting and walk away till done. Excellent so far, I’m impressed!<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">OK. Now comes the best part.
The taste test. If you have bought gluten free bread you probably know most are
either very expensive, or very dry and tasteless. This loaf was bendable, moist
and has a mild sweet taste. I did not taste any yeast at all. My husband who is
a diabetic likes to try out the things I bake, and although he is not on a gluten
free diet, he enjoyed the texture and taste.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">It does have a somewhat moist,
almost tacky feel to the touch which I have found to be true of most homemade
gluten free breads I have tried. However, you probably know by now if you have
been gluten free for anytime at all, that this is true of most gluten free
breads you make from scratch.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">If toasting you need to keep a
watch on it as it will brown in the toaster fairly quickly. I found this to be
true also when making grilled cheese sandwiches. However, the bread keeps its
moistness during either of these processes and does not crumble nor become dry
inside. I used my bread slicer so my slices were rather thick so I’m sure this
needs to be factored in.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">I haven’t tried making French
toast with it yet but I am sure that with the texture of the bread that it will
be a great success. My husband has tried it as grilled cheese sandwiches, toast
with jelly, and really enjoyed the taste and he is a pumpernickel bread kind of
guy so this is great praise for the loaf. I think the only thing I might try
differently is to leave it inside the bread maker after is quits baking for approximately
another half hour before taking out to set on the rack to cool. <o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">It freezes well and although
the bag states that it can be frozen up to 2 months. The only drawback is that
it does have a little more sodium in the mix that I would prefer since I do
have CKD but with that said it was delicious in flavor and texture and so therefore,
I give it a 4 1/2 stars.<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">You can purchase this mix from
Amazon. It’s under $8 and I believe worth the price for a fresh home baked
loaf. If you purchase it and give it a try, please leave a comment on the site
and let me know your thoughts. <o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Until next post. Have a blessed
day!<o:p></o:p></span></p>
<p style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;"><span style="color: black; font-size: 13.5pt;">Sharon<o:p></o:p></span></p>
<p class="MsoNormal"><o:p> </o:p></p>Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.com0tag:blogger.com,1999:blog-4652827056855931737.post-24108115788171025072022-06-15T20:12:00.000-07:002022-06-15T20:12:55.375-07:00Trying for that perfection..<p> Hi everyone. I know that a week ago I promised you a delicious bread recipe. Well Im still trying to find that perfect recipe, and loaf. Its been a very busy week here with having a new vanity installed in our bath along with laying a new floor and so my attention has been a little helter skelter to say the least. </p><p>I promise to try and get back in the kitchen next week when things settle down to continue on my bread baking journey. Being off GF for over three years now and getting back on track is really like starting over. Im finding it alot harder then the first time around because now I also have to maintain a kidney friendly diet as well. Its like suddenly being in a foreign country and not speaking their language! There are many recipes on the site that I hope will keep you busy until then.</p><p>So till next post, Happy GF eating!</p><p>Lee</p><p><br /></p><p><br /></p>Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.com0tag:blogger.com,1999:blog-4652827056855931737.post-77229600987478683182022-06-07T08:52:00.000-07:002022-06-07T08:52:02.115-07:00Getting Restarted:<p> Hi everyone. Its been along time since I have posted for several reasons, years in fact. Four years ago I decided to quit eating gluten free for a number of reasons. Since then I have lost weight, gained weight, had my gallbladder removed, found out I have had kidney disease for many years of which my Dr neglected to inform me, had panic attacks, and have now gained weight in my belly area. Its been a roller coaster ride to say the least and I am sick n tired of being sick n tired!</p><p>So its a new beginning. I will be restarting a GF diet to see if this once again will alliviate most, or all of my symptoms. I was diagnosed in my thirties as having a wheat allergy. I guess this may not mean that I have Celiac disease, but may be enough to give eating gluten free another try. So today is the first day of starting my new journey. </p><p>I am digging out all my former GF recipe books, retrying some of my favorite recipes from the past on my blog, and moving forward trying some new ones to share with you all. Since its been awhile I am basically starting from scratch. If any of you have any recipes you would like to share on the blog just let me know. After all, we are in this togethor.</p><p>Since I now know I also have kidney disease most of the recipes will hopefully be low sodium, low potassium, and low phosphorus, a feat in its own. Juggling both types of eating is going to be a task but hopefully one I can master with perserverance. I hope you will stop by often and rejoin me on my journey.</p><p>I will be working on a bread maker bread today and tomorrow that I will be hopefully sharing with you by the end of the week. Until then, have a blessed day!</p>Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.com0tag:blogger.com,1999:blog-4652827056855931737.post-28575434227297045322021-02-04T19:53:00.009-08:002021-02-06T14:22:33.755-08:00Apple Honey<p> Hi everyone, I'm back after a much needed rest</p>Sharonhttp://www.blogger.com/profile/17312812195333737170noreply@blogger.com0