When starting out your week review your recipes and calculate what you will need for the week. Ex. 4 total cups cooked brown rice, 2 total cups chopped onions, etc. By preparing ahead all items in one cooking session and then placing in the freezer you eliminate precious time, allowing for quick preparation of meals.
<a href="http://www.hypersmash.com">www.HyperSmash.com</a>
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!
Saturday, March 31, 2012
Afterglow Cosmetics
I found this new product line of cosmetics that I am sure you will love! Afterglow Cosmetics bridges the gap between natural and high-fashion
cosmetics to bring you a truly natural blend. It's a bio-active mineral make-up
with a fabulous, organic infused, highly pigmented color palette you will appreciate. Their unique natural formulation and focus is on natural and
certified organic, bio-active botanical products of the highest quality. It ensures that products are safer for your skin and body. The products also perform better and last
longer than traditional cosmetics. Attention to ingredients and detail
makes Afterglow Cosmetics the natural choice for all women.
- Natural color cosmetics
- Infused with USDA certified
organic botanicals - Paraben free
- Gluten free
- Petrochemical free
- Bismuth oxychloride free
- Mercury free
- Fragrance free
- Talc free
- Soy free
- Cruelty free
- Non-comedogenic
- Formulated for all skin types
- Certified green
- Gentle enough for sensitive skin
- Acne care products
- Vegan cosmetic brushes
Check out their site to the right....
Week three weigh in...
Seems like I have been so busy posting product reviews and recipes that I have neglected to post almost a weeks worth of my daily menus. I am sorry about that. Since this blog is mainly about my progress of loosing my WHEAT BELLY I will let the past daily menus posted be an "example" of what I will continue to be eating with the exception that I have now found a "bread" and will be replacing most the crackers on those menus with bread. Do note however that my plan is to have no more than two slices of bread in any given day, as bread of any form does contain quite a few carbs and added calories. I will also be replacing pasta as often as I can with zucchini, eggplant, or the 0 calorie noodles to the right of the blog to help limit even more carb intake because as I mentioned early on ...I do have a sweet tooth! I will also be posting new recipes as I try them.( If seeing the menus posted has helped you and you would like to continue to see the daily menu posted please leave me a comment in the comment box )
Listed below are my personal results at the end of week three. As you will see, even though the weight stays around the same and the inches aren't rapidly melting off, I have definitely seen results which I am quite happy with. Maybe if I would stay away from those darn brownies from King Arthur Flour....but they are sooooooo good!
Week 1 weigh in: Week 3 weigh in:
Weight 131.8 Weight 130.0
Waist 37 inch. Waist 34 inch.
Stomach 40 inch. Stomach 37 3/4 inch.
Hips 38 inch. Hips 37 3/4 inch.
How are you doing???? Leave me a comment and let me know. Till next post....
Listed below are my personal results at the end of week three. As you will see, even though the weight stays around the same and the inches aren't rapidly melting off, I have definitely seen results which I am quite happy with. Maybe if I would stay away from those darn brownies from King Arthur Flour....but they are sooooooo good!
Week 1 weigh in: Week 3 weigh in:
Weight 131.8 Weight 130.0
Waist 37 inch. Waist 34 inch.
Stomach 40 inch. Stomach 37 3/4 inch.
Hips 38 inch. Hips 37 3/4 inch.
How are you doing???? Leave me a comment and let me know. Till next post....
Friday, March 30, 2012
Wheat free bread at last!!!
"When I woke up this morning, ....you were on my mind......
.
I woke up this morning thinking about the warm slice of toast lathered in strawberry jam that I had promised myself as a breakfast treat. Bread...bread at last!!! I have finally found the bread I had been searching for since my living wheat free journey began almost three full weeks ago.As most of you who have been reading my blog know I have been in search of that one special bread that could give me that " knock my socks off kind of feeling. " Well I think I have finally found it.
I had received my gluten free bread mix from King Arther Flour yesterday and decided with the cold weather outside to do some baking. The directions gave me the option to use melted butter or oil in the mixing process and I used canola oil when preparing my loaf. I used a regular non stick loaf pan which I had greased with shortening. I followed the recipe as directed and was amazed at the rise this wheat free gluten loaf produced.
After baking the loaf for just 50 minutes I tested the inside with a instant read thermometer to make sure it had reached the recommended 200-210 degrees. I turned the loaf out of the pan on a cooling rack and then admired the uniform crispness of the crust and the golden color, much like a regular loaf of homemade bread.
If it only tastes as good at it looks...After about 10 minutes of waiting I took my sharpest knife and sliced off the end crust. The texture was as good as any home made bread I can remember from my childhood. It was soft and pliable, not like so many of the freezer bought wheat free, gluten free brands I have tried over the past weeks.
I smothered the warm slice in strawberry jam and took a bite...mmmmmm, now this is a real treat! Although the texture is slightly different than the wheat laden breads on the store shelves, this bread fits most of the qualities a good bread should have. Not only was it wheat free, it was fresh with no additives. It had a crust which only a homemade loaf would have. It was not grainy in texture. It was moist and pliable just like a bread should without breaking or crumbling. It makes 16 fairly large serving slices. Although the coloring was slightly yellow ( I believe from the egg yokes, I will try 2 eggs and 2 egg whites next time to see if this helps in the coloring) the texture and taste were remarkable. Since it will only stay fresh a few days on the counter (lack of preservatives) I waited until the loaf had cooled then sliced it and immediately put in the freezer in a freezer bag.
I have to admit that the one slice I kept out for my treat this morning was one of the best slices of wheat free, gluten free toast I have had in ages. I would recommend this product from King Author highly and give it a huge thumbs up!
.
I woke up this morning thinking about the warm slice of toast lathered in strawberry jam that I had promised myself as a breakfast treat. Bread...bread at last!!! I have finally found the bread I had been searching for since my living wheat free journey began almost three full weeks ago.As most of you who have been reading my blog know I have been in search of that one special bread that could give me that " knock my socks off kind of feeling. " Well I think I have finally found it.
I had received my gluten free bread mix from King Arther Flour yesterday and decided with the cold weather outside to do some baking. The directions gave me the option to use melted butter or oil in the mixing process and I used canola oil when preparing my loaf. I used a regular non stick loaf pan which I had greased with shortening. I followed the recipe as directed and was amazed at the rise this wheat free gluten loaf produced.
After baking the loaf for just 50 minutes I tested the inside with a instant read thermometer to make sure it had reached the recommended 200-210 degrees. I turned the loaf out of the pan on a cooling rack and then admired the uniform crispness of the crust and the golden color, much like a regular loaf of homemade bread.
If it only tastes as good at it looks...After about 10 minutes of waiting I took my sharpest knife and sliced off the end crust. The texture was as good as any home made bread I can remember from my childhood. It was soft and pliable, not like so many of the freezer bought wheat free, gluten free brands I have tried over the past weeks.
I smothered the warm slice in strawberry jam and took a bite...mmmmmm, now this is a real treat! Although the texture is slightly different than the wheat laden breads on the store shelves, this bread fits most of the qualities a good bread should have. Not only was it wheat free, it was fresh with no additives. It had a crust which only a homemade loaf would have. It was not grainy in texture. It was moist and pliable just like a bread should without breaking or crumbling. It makes 16 fairly large serving slices. Although the coloring was slightly yellow ( I believe from the egg yokes, I will try 2 eggs and 2 egg whites next time to see if this helps in the coloring) the texture and taste were remarkable. Since it will only stay fresh a few days on the counter (lack of preservatives) I waited until the loaf had cooled then sliced it and immediately put in the freezer in a freezer bag.
I have to admit that the one slice I kept out for my treat this morning was one of the best slices of wheat free, gluten free toast I have had in ages. I would recommend this product from King Author highly and give it a huge thumbs up!
Thursday, March 29, 2012
King Arthur Flour brownie review...
I received my gluten free brownie mix from King Arthur Flour today and was so excited to try them that I headed straight for the kitchen. Oh, did I tell you that brownies are one of my all time favorites?????
King Arthur flour has always been a favorite in my home and I have used it to bake everything from cakes to cookies, breads and pastries. I have always loved the moistness of the results I have gotten. I wanted to now give their gluten free product line a try since I am now excluding all wheat from my diet. I have tried other wheat free / gluten free mixes and wanted to see how my all time favorite flour company would fair in comparison to the others on the market.
The directions on the box were quite simple, much like any other brownie mix. I followed the directions as directed and popped the baking dish in the oven. I used a glass 8" x 8" pan so I was sure to follow the directions to a "T" and set the oven at 325 degrees.
Now I am somewhat of a oven watcher as of late, so on when the oven light, and ever few minutes I would take a peek...After about 10 minutes of watching I started to get a little worried as the brownie mix just seemed to be setting there, not good I thought. After about 15 minutes it seemed as if the mix started to come alive! Whew...
After about 20 minutes the mixture had now risen to the top edge of the pan and was actually looking like brownies, I was even more ecstatic! I checked the brownies with my tester after the 30 minute mark, still a little too moist as the tester did not come out clean. After baking 5 minutes more and the tester coming out clean I took the chocolaty morsels from the oven and set on a rack to cool.
The box states to cool for 15 minutes before cutting. I waited 30 minutes so as to get a smooth clean cut. After sampling just one I have came to this conclusion...This is a moist chocolaty brownie that can stand up to any wheat laden brownie on the market shelves. The flavor and taste is superbly delicious especially the second day.. Next batch I plan on adding chopped walnuts. My family wasn't even able to tell that they were wheat and gluten free.
I would recommend this brownie mix to all lovers of brownies, even to those who continue to consume wheat in their diets. Even though they cost a little more they are well worth the price. Enjoy!
King Arthur flour has always been a favorite in my home and I have used it to bake everything from cakes to cookies, breads and pastries. I have always loved the moistness of the results I have gotten. I wanted to now give their gluten free product line a try since I am now excluding all wheat from my diet. I have tried other wheat free / gluten free mixes and wanted to see how my all time favorite flour company would fair in comparison to the others on the market.
The directions on the box were quite simple, much like any other brownie mix. I followed the directions as directed and popped the baking dish in the oven. I used a glass 8" x 8" pan so I was sure to follow the directions to a "T" and set the oven at 325 degrees.
Now I am somewhat of a oven watcher as of late, so on when the oven light, and ever few minutes I would take a peek...After about 10 minutes of watching I started to get a little worried as the brownie mix just seemed to be setting there, not good I thought. After about 15 minutes it seemed as if the mix started to come alive! Whew...
After about 20 minutes the mixture had now risen to the top edge of the pan and was actually looking like brownies, I was even more ecstatic! I checked the brownies with my tester after the 30 minute mark, still a little too moist as the tester did not come out clean. After baking 5 minutes more and the tester coming out clean I took the chocolaty morsels from the oven and set on a rack to cool.
The box states to cool for 15 minutes before cutting. I waited 30 minutes so as to get a smooth clean cut. After sampling just one I have came to this conclusion...This is a moist chocolaty brownie that can stand up to any wheat laden brownie on the market shelves. The flavor and taste is superbly delicious especially the second day.. Next batch I plan on adding chopped walnuts. My family wasn't even able to tell that they were wheat and gluten free.
I would recommend this brownie mix to all lovers of brownies, even to those who continue to consume wheat in their diets. Even though they cost a little more they are well worth the price. Enjoy!
Wheat free baked lasagna...
Wow, Wow, and Wow is all I can say about this recipe! I guess since I have not been able to find a wheat free bread substitute yet, that loosing a few noodles in a lasagna dish is the last thing on my mind.
Surfing the net I found quite a few recipes for "noodle free" lasagna's but many versions contained meat as a ingredient.
As I had mentioned at the beginning, I tried the Vegan lifestyle for many months until all that soy sent my hormones off the chart, so although I have Incorporated turkey, chicken and fish back into my diet I try to avoid red meats at this point of my life...Who knows, someday that juicy steak might just have my name on it, but until then I have opted for a meatless lasagna recipe.
I do have a tendency to experiment with recipes from time to time so I took all the recipes that appealed to me and created my own version of this delectable dish. Here goes.
Baked Zucchini Lasagna:
Ingredients.
2 pounds zucchini, sliced (use a slicer to ensure slices are the same thickness)
2 eggs
24 ounce container Ricotta cheese
1/4 cup fresh parsley, chopped
1 teas. salt
1/2 teas. black pepper
1 teas. dry oregano
1 teas. dry basil
1 teas. dry thyme
1/2 cup grated Romano cheese
1 jar Spaghetti sauce of your choice (Can use the meat kind if desired)
2 cups grated low fat mozzarella cheese
Preheat oven to 375 degrees. Spray 9x13 baking pan with cooking spray. Mix Ricotta cheese, eggs, parsley, salt, pepper, grated Romano cheese, oregano, basil and thyme together.
Place 1/3 of zucchini in bottom of pan with sides touching.Spread 1/3 of cheese mixture on top of zucchini. Spread 1/3 of sauce on top of cheese mixture. Spread 1/3 of grated low fat mozzarella on top of sauce.
Repeat layers twice more ending with the low fat mozzarella cheese. Cover pan with foil and bake approx 45minutes to 60 minutes depending on thickness of zucchini slices. Remove foil. Switch oven to broil and broil uncovered for approx 5 minutes or until cheese on top browns. Let set for 15 minutes before cutting.
Serves 8
*Note: There will be some juice in bottom of pan from the moisture in the zucchini. Even more delicious the next day!!!
Tuesday, March 27, 2012
Wheat free menu...Day 13
Breakfast:
Greek Yogurt
12 Cup fresh blueberries
Lunch:
Chili on Rice
Crackers
Snack:
1 small Peanut Butter cup / Newman's Own
Dinner:
Pesto Chicken
1/2 Cup Quinoa
1/2 Cup corn
Snack:
3 Fig Newman's
Greek Yogurt
12 Cup fresh blueberries
Lunch:
Chili on Rice
Crackers
Snack:
1 small Peanut Butter cup / Newman's Own
Dinner:
Pesto Chicken
1/2 Cup Quinoa
1/2 Cup corn
Snack:
3 Fig Newman's
Wheat free menu...Day 12
Wow what a week. I have been running here and there so eating on a regular schedule has been tough. Thank goodness for "freezer" options!
Breakfast:
Scrambled egg with red bell pepper and mozzarella cheese
OJ
Lunch:
Rice burger
Vegetarian Baked beans
Potato Chips
Pickle
Snack:
Rice & Raisins / with milk
Dinner:
Rice pasta / Mariner sauce
Small salad
Okay...so I cheated a little this week and took a few measurements. Not where I had hoped to be at this point but at least I am staying the same. I need to rethink a few of the items I have been eating....Hummmm. Maybe not so much pasta this week or as many sugary snacks. I guess although they don't have wheat they DO have carbs and sugars. Du! Those second helpings didn't help much either!!! Well as the saying goes..."Try, then try again!
Breakfast:
Scrambled egg with red bell pepper and mozzarella cheese
OJ
Lunch:
Rice burger
Vegetarian Baked beans
Potato Chips
Pickle
Snack:
Rice & Raisins / with milk
Dinner:
Rice pasta / Mariner sauce
Small salad
Okay...so I cheated a little this week and took a few measurements. Not where I had hoped to be at this point but at least I am staying the same. I need to rethink a few of the items I have been eating....Hummmm. Maybe not so much pasta this week or as many sugary snacks. I guess although they don't have wheat they DO have carbs and sugars. Du! Those second helpings didn't help much either!!! Well as the saying goes..."Try, then try again!
Saturday, March 24, 2012
Don't believe what they say about eating wheat...
For years I believed what I was told...that I was of English, American Indian and Irish descent. That is until years ago when I found out I had Dupuytren's Disease which the Doctor told me is mostly noticeable in people of Scottish decent. Doing a little family history background I found my fathers family is indeed from Scotland not Ireland...go figure. It really doesn't matter, because at my age I will most definitely never get to see either country unless I am blessed to win the lottery, so until then I will dream.
To get to the matter at hand...I have also been told for years to eat more wheat. Products on the grocery store isles have packages proclaiming...Whole grain, multi grain. So years ago I started eating more whole grains. I also started gaining more weight around my middle. The rest of my body is still fairly thin but my middle section had me quite baffled!
As I had mentioned in my first post...I have tried Atkins, Jenny Craig, Weight Watchers and various other weight loss programs. I would loose the weight, and inches and then gain it all back again when returning to my normal eating patterns even though the portions were smaller. As you can see from my weigh in today compared to past weeks I have pretty much maintained or fluctuated slightly in some areas but please note that on my past weeks daily menu's I have added quite a few "sweet" snacks. Blame it on hormones or stress if you will, we all will have our ups and downs. Re-reading Dr Davis's book it seems that even by eliminating wheat from ones diet if you replace it with breads, cupcakes, and cookies that cause weight gain, sometimes dramatically even though "wheat free" or "gluten free" products you will not see as noticeable of a difference in weight loss. Sugar is still sugar, and carbs are still carbs!
So this week I am going to try substituting my snacks for healthier less sugary items and see if I notice a difference next weigh in. If you are on this adventure with me I would love to hear your results and how you are doing. Please also share your personal recipes that are helping you on your way. Till next post....Happy wheat free living...
Weight: 130.4
Waist: 34 1/2 inches
Stomach: 38 inches
Hips: 37 3/4 inches
Note* I have noticed a significant inch loss in my breast area even though measurements are not posted. This is the area I usually loose inches in first.
To get to the matter at hand...I have also been told for years to eat more wheat. Products on the grocery store isles have packages proclaiming...Whole grain, multi grain. So years ago I started eating more whole grains. I also started gaining more weight around my middle. The rest of my body is still fairly thin but my middle section had me quite baffled!
As I had mentioned in my first post...I have tried Atkins, Jenny Craig, Weight Watchers and various other weight loss programs. I would loose the weight, and inches and then gain it all back again when returning to my normal eating patterns even though the portions were smaller. As you can see from my weigh in today compared to past weeks I have pretty much maintained or fluctuated slightly in some areas but please note that on my past weeks daily menu's I have added quite a few "sweet" snacks. Blame it on hormones or stress if you will, we all will have our ups and downs. Re-reading Dr Davis's book it seems that even by eliminating wheat from ones diet if you replace it with breads, cupcakes, and cookies that cause weight gain, sometimes dramatically even though "wheat free" or "gluten free" products you will not see as noticeable of a difference in weight loss. Sugar is still sugar, and carbs are still carbs!
So this week I am going to try substituting my snacks for healthier less sugary items and see if I notice a difference next weigh in. If you are on this adventure with me I would love to hear your results and how you are doing. Please also share your personal recipes that are helping you on your way. Till next post....Happy wheat free living...
Weight: 130.4
Waist: 34 1/2 inches
Stomach: 38 inches
Hips: 37 3/4 inches
Note* I have noticed a significant inch loss in my breast area even though measurements are not posted. This is the area I usually loose inches in first.
Friday, March 23, 2012
Wheat free living menu...Day 11
Note* My walk was great today. I saw a huge frog the size of my hand at the pond, and several geese floating across the water. It seems this time not only relaxes me, but rejuvenates me as well...
Breakfast:
Chocolate Chex cereal
1/2 banana
OJ
3 mints
Lunch:
Rice Pattie / tomato /onion
Pickle
Chips / Onion dip
Water
Square dark chocolate
4 fig Newman's
Dinner:
Lentil soup
Crackers
4 fig Newman's
Note* Today was one of those all stressful days...As you can see I had quite a few snacks. Personal situations do arise from time to time, and I refuse to kick my self while I am down! Hopefully tomorrow will be a better day. On the lighter side....EVERYTHING I ate was definitely WHEAT FREE !
Breakfast:
Chocolate Chex cereal
1/2 banana
OJ
3 mints
Lunch:
Rice Pattie / tomato /onion
Pickle
Chips / Onion dip
Water
Square dark chocolate
4 fig Newman's
Dinner:
Lentil soup
Crackers
4 fig Newman's
Note* Today was one of those all stressful days...As you can see I had quite a few snacks. Personal situations do arise from time to time, and I refuse to kick my self while I am down! Hopefully tomorrow will be a better day. On the lighter side....EVERYTHING I ate was definitely WHEAT FREE !
Wheat free menu...Day 10
Note*
I have started walking for 15 minutes as soon as I wake up in the morning these days. I hope this not only starts my day off to help with my wheat free living physically, but also mentally....Stop and smell the roses today!
Breakfast:
2 slices french toast / sugar free syrup
OJ
Lunch:
Baked potato / sour cream
Small salad / vinegar & oil
Glass water
Snack:
2 Fig Newman's
Almond milk
Dinner:
Mac n cheese ( leftovers )
Steamed mixed veggies / butter
Water
Snack:
Handful of raw Almonds
I have started walking for 15 minutes as soon as I wake up in the morning these days. I hope this not only starts my day off to help with my wheat free living physically, but also mentally....Stop and smell the roses today!
Breakfast:
2 slices french toast / sugar free syrup
OJ
Lunch:
Baked potato / sour cream
Small salad / vinegar & oil
Glass water
Snack:
2 Fig Newman's
Almond milk
Dinner:
Mac n cheese ( leftovers )
Steamed mixed veggies / butter
Water
Snack:
Handful of raw Almonds
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