Red Snapper, Peach Salsa n Quinoa

 Well it's 12:30 in the middle of the night and I have been awake for quite awhile now. That brings the total of three nights in a row that I have woken up and had trouble falling back to sleep. I am really getting tired of being tired!

My research on creating  a gluten free, grass free, flour blend has been on hold for a while now as other obligations have taken top presidence. As you are probably well aware of in your own journey down this road, 'money doesn't grow on trees ," and the cost of items in the grocery stores is becoming ridiculous. It's going to take a bit longer than I had hoped to perfect my blend before sharing! Be assured I will bring my goals to fruition, it's just taking a bit longer.

For those of you who are along this journey with me I pray you are staying strong. I know how hard it is when you are trying to stay true to eating gluten free and everyone around you is devouring everything in sight. I have felt this way many times and with the holiday weekend upon us it seems even harder. I personally have fallen off the wagon, so to say, many times. I have just picked myself back up and started the journey over again. I hope you will too.

Since I have been working so diligently on the flour mix I have somewhat neglected to post other recipes that might be helpful to you all while waiting for the flour blend. Today I am posting a recipe that avoids gluten as well as grass grains. Its light, filling and totally delicious. The original recipe called for rice, which is a NO -NO, as it's in the grass family. I just switched it out for quinoa, which I feel has more bulk and seems to keep me fuller longer anyway. Win...Win! You are still giving up the gluten, but definitely not the taste. I hope you enjoy.

PS: It's also dairy free ...

Sharon

Red Snapper with Salsa and Quinoa

1 1/2 cup quinoa

2 cups diced peaches C can leave skins on for more fiber)

1 cup chopped fresh cilantro

1/4 cup chopped RED onion

3 tablespoons lime juice

1 to 2 tablespoons finely chopped jalapeno pepper to taste ( seeds removed)

1 garlic clove, minced

Salt to taste

4 red snapper fillets ( 1 pound total)

Olive oil for brushing

Salt n Pepper to taste

1. Cook Quinoa according to the package directions

2. In a small bowl stir together the peaches, cilantro, onions, lime juice. jalapeno, and garlic. season with the salt and pepper to taste.

3. Preheat the grill or a grill pan. Brush the snapper with ehe olive oil and season with salt and pepper. Grill for about 3 to 4 minutes on each side  until internal temperature reaches 137 degrees.

4. Spoon about  1 cup portions of quinoa onto each plate. Place the fish on top of the quinoa topping each with a generous portion of the peach salsa.

This dish tastes great with a side salad or serving of broccoli. I hope you enjoy. It's one of my favorites!

And let us not grow weary of doing good, for in due season we will reap, if we do not give up.

                                                            GALATIONS 6:9

Buckwheat - Gluten Free -- Grass Free

 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. 

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.

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.

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! 

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? 

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?

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.

Until next post ,

Sharon

Philippians 4:19 And my God will meet all your needs according to the riches of his glory in Christ Jesus...

Trying again...n Enjoying Breakfast

 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 : (

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!

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.

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. 

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 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...

Homemade sausage seasoning:

1/3 cup seasalt (use real salt here, helps in curing)

1 T ground mace

1/4 cup ground rosemary

1/4 cup ground sage

2 T ground thyme

6 T garlic powder

1 1/2 teas cinnamon

1/2 cup date sugar OR coconut sugar

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. 

Note * The sugar content comes out to about 5 grams per pound of meat.

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.

I hope you enjoy. 

Sharon

3 John 1:2

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.

New Year...New Beginning

 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.

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. 

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.

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".

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.

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.

I will be posting more tomorrow. Yet for now I wish you and yours a Blessed and Prosperous 2024!

Love, 

Sharon

"The old has passed away, behold, the new has come."  Isaiah 43:18-19

Stuffed Banana Peppers

 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!  

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!

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.

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.

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.

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.

Per pepper: Carbs 8gr, Fibers 2, Sugars 4, Calories 292 k

 Stuffed Banana Peppers Recipe: 

10 whole banana peppers

1 pound Italian sausage

1T butter or oil

1 small onion peeled and diced

2-3 cloves garlic minced

4 oz softened cream cheese

1/3 cup grated parmesan cheese

1 large egg

2 teas Italian seasoning

1/4 to 1/2 teas crushed red pepper

24 oz jar Marinara sauce, I like the lower sodium version

1 1/2 cup shredded Italian cheese blend

salt and pepper

Fresh parsley for garnish

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.

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.

Meanwhile, combine the Italian sausage, cream cheese, Parmesan cheese, egg, Italian seasoning, and crushed red pepper together in the mixing bowl.

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.

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.

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!!!

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.

Until next post. Have a blessed day!

Sharon

Those who live in the shelter of the Most High will find rest in the shadow of the Almighty.

                                                           Psalms 91-1

Keto- Gluten Free Zucchini bread recipe

 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. 

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.

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.

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.

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.

GF -Zucchini Bread   

 16 slices   1 slice= 3.3 g carbs   9x5 loaf 

INGREDIENTS AND DIRECTIONS

Grease and line a 9x5 bread pan with parchment paper

Set oven to 350 degrees

1 1/2 cups grated zucchini packed ( make sure all excess water is squeezed from it)

2 1/4 cup Almond flour  (252 g )

2 T Coconut flour (28 g )

10 T Allulose ( sugar sub )

3 teas double acting baking powder

1 teas ground cinnamon

1/4 teas ginger

1/4 teas nutmeg

5 large eggs, beaten

1/2 cup melted butter

2 teas vanilla extract

1 cup chopped walnuts, reserve 1/4 cup for topping 

Mix flours, allulose, baking soda, spices, and 3/4 cup of the walnuts. Reserve the other 1/4 cup walnuts  for top of bread. 

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.

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.

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!

Keto Product delays...

 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...

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.

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.

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!

In Christ,

Sharon

90 Second Keto Low Carb Microwave Bread

 

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.

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.

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! 

I hope you'll give it a try and let me know what you think.

Till next time,

Sharon

 

INGREDIENTS:

3 T almond flour

1 T melted butter, unsalted

1 large egg, room temperature

1/2 teas baking powder

pinch of salt, omit if using salted butter

 

Directions:

Spray a 4" ramekin.

Add the butter and melt in the microwave.

Beat in the egg with a fork until thoroughly mixed.

Add the almond flour, baking powder and pinch of salt whisking with the fork until thoroughly blended.

Cook in the microwave for 90 seconds.

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!

 

 

Proper Good Meals

 

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.

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. 

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...

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!

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.

Till next time.... Enjoy the day, and be blessed!

Sharon

Birch Benders Keto pancake mix...

 

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.

 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!

 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".

 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. 

 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.

 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.

Until next post, Have a Blessed Day!

Sharon

 

Gluten Free, Keto n Me....

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.

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.

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.

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....

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???

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.

Sharon