Piña Colada Smoothie

This is by far one of my favorite smoothies to make! It's fun to pretend I'm sipping it on a beach somewhere rather than looking out my window at something like this....

Ok, ok... It's not that bad.... Yet!

It's coming though...

This was my view of Cal from work on November 13th! Too soon for snow!!

Piña Colada Smoothie

1 big handful of spinach- don't be skimpy, get those greens in your belly!

Half of a fresh pineapple- use the other half to make another one tomorrow! ;)

8 baby carrots

2 cuties

1 banana

1 Apple

1 C coconut milk

Throw it all in your blender and blend until  smooth. 

So delicious!!  And be jealous of my Disney cup! :)

Zucchini Noodles with Scallops in Spicy Vodka Sauce (gluten free & dairy free)

I always wanted a Veggetti.  This was the first time I used it and I decided that it definitely was money well spent.  I love it!!  I snuck so much good stuff in this meal and you couldn't even tell that it didn't have real noodles.

seriously.... love it!

Zucchini Pasta with Scallops in Spicy Vodka Sauce

2 T EVOO
4 Garlic Cloves- minced
1/2 C Vodka (Tito's)
1 (14oz) can Crushed Tomatoes
1/2 C Cream Cheese (Go Veggie)
1/4 t crushed red pepper
1 T sugar
2 T parsley
2 T basil (fresh if possible!)
salt & pepper- to taste
1 lb Scallops
3 Zucchinis

Heat EVOO over medium in a large pan.  Add the garlic and cook for a couple minute until it smells nice and yummy!  Add the vodka and let it cook down to about half.  Add the tomatoes, cream cheese, and seasonings- stir well.  Use your handy veggie spiral pasta thingamajig to add the zucchini noodles to the sauce.  Let thicken and cook for about 5 minutes.  In another small pan heat some oil over MEDIUM heat (too hot and your scallops will be tough).  Add the scallops and cook until they are just opaque.  Add the scallops into the sauce and let simmer a couple minutes more.

Because you are eating zucchini noodles instead of real noodles you can certainly afford to have some delicious garlic bread (and some good read wine) with this meal!  I load whatever GF/DF bread I have on hand with Earth Balance spread, garlic powder, my homemade Italian seasoning mix, and some nutritional yeast. Turn the broiler on low and throw it in the oven while you dish out the "noodles" until the bread is nice and golden brown.

DIY Gluten Free Bisquick

The Betty Crocker Gluten Free Bisquick is soooo useful.... but also so expensive!  Aldi had a product that had the exact same ingredients which was a little more reasonably priced.  When I was comparing ingredients between the two I decided why not just make this myself?  I appreciate the effort by both companies, but I can do a bit better.  It's always good when you get the chance to save money and eliminate processed food from your life in my opinion!

Decent ingredients, but some of that
stuff sounds a little nasty! Aluminum? Soy?
Is that really necessary? NO

At first I couldn't find any recipes for Gluten Free Bisquick.  There were plenty for regular bisquick and I thought I was going to have to take one of those and make it GF.  That's not what I wanted, and most of them weren't even dairy free. Not gonna work!

Finally I found this one from Carla's Gluten Free Recipe Box!

This is how I do it....

1 C White Rice Flour
1/2 Brown Rice Flour
1 1/2 C Potato Starch
3 T Sugar
1 T + 2 t  Baking Powder (Make sure it's GF and aluminum free)
1 1/2 t Xanthan Gum
2 t Sea Salt

In a big bowl whisk everything together.  Sift it a bunch of times to make sure it's good!  Store it in a sealed container.  I use my big mason jar.  You can use this just as you would the boxed stuff.

My favorite thing to use this for is pizza crust!

From the heart of the "skinny bitch" in the pink bikini..

I sure as shit am not all about that bass...

What happened to women just simply encouraging one another?  Don't we get enough pressure from society to be perfect?  Do we really have to throw more fuel on the fire and bully each other?

Now I could be wrong, but I'm pretty for sure that if I sang a song about "fat bitches" that it would be considered incredibly rude, politically incorrect and most importantly hurtful...even if i was "just playing."  I wouldn't even think of doing that... ever (I didn't even like typing it :/)!

It's just wrong to joke about.  And what about those "stick figures"?  I'm sure there are boys that love to hold them at night too!  Don't people realize it is just as wrong to criticize someone for being too skinny as it is for being overweight?  It hurts them just as much.  Let's just not criticize at all!  How about we try that because what we have going on now clearly isn't working.

damn right!

Since when did women decide they always have to be competeing with one another?  Why do we always want something we don't have and someone else does?

This is me... the real me... and I am not always proud of it...in fact sometimes I am scared of mirrors because I can't stand seeing the reflection that is looking back at me... and that is a heartbreaking feeling.

It makes me feel incredibly guilty not only because my body does amazing things and I need to appreciate it, but also becasue I know there are women out there who look at me and want to look like that... and I get to and I don't even appreciate that body all the time..

Maybe that really does make me a "skinny bitch"...or maybe I'm just overwhelmed with the hate that is thrown around..

What you don't realize is what it takes for me to get to look like that... it's actually one of my silver linings.  This brings me to another important point.

Your body is just the vehicle that drives your heart and soul around.  You need to keep it well maintained.  Sometimes your parts malfunction and need maintenance.  It's about being healthy.  You give your vehicle what it needs and none of what it doesn't.  If I run on diesel fuel there is no way I would put gasoline in my tank.... that would be a disaster!

Not a day goes by that I don't watch what I eat...not because I'm watching my figure.  Nope, it's much more important than that.  It's so I can live!  I work hard, play hard, do yoga to manage the stress of life and disease, and I watch everything I eat (because I have to!)... And the silver lining of all that is I get to wear that binkini... somewhat confidently... :/

You may look at me rocking that pink binkini and get that jealousy ... but what you also don't realize is that I look at you and am jealous too... maybe of your hair or skin or the fact that you can eat like a normal person....


I guess my point is that we need to love our own bodies, stop comparing, and stop body shaming everyone.  And stop judging books by the cover, you don't know the story or struggle that's inside simply based on the fake/genuine smile on the outside.  A body is a body, it's your vehicle and you only have the one so you might as well own it and love it!  I know it's easier said than done....

I remember going to a college football game and watching the dancers at halftime.  I remember thinking that I could never do that because I would have so much anxiety about getting out there in front of people in that skimpy little outfit.  There was one girl in particular who was just owning it... seriously shaking what her mama gave her front and center and loving life!  I was in awe and so jealous!  I could never do that.   I couldn't take my eyes off of her!  She had a lot more to shake than I do, and she appeared so secure with herself.  It was beautiful, she was beautiful!  I envied her, I want that feeling.

Unfortunately chasing that feeling in today's society is like trying to find a split window vette in my price range... virtually impossible! But guess what, I'll keep trying to find that split window!!

Cajun Chicken Pasta (gluten free & dairy free)

This is a super colorful and healthy pasta dish adapted from skinnytaste.com to be gluten and dairy free!  It is so good!

Cajun Chicken Pasta

8 oz GF spaghetti noodles- tinkyada
1 lb diced chicken
1 t cajun seasoning
1 T EVOO
1 red pepper- sliced
1 yellow pepper- sliced
1 green pepper- sliced
1 C mushrooms- sliced
1 red onion- sliced
3- garlic cloves- minced
2 medium tomatoes- diced
1 C chicken broth
1/3 C unsweetened almond milk
1 T brown rice flour
3 T dairy free cream cheese- I like go veggie
1-2 T nutritional yeast



Season the chicken with salt, pepper, and the cajun seasoning.  Prepare the pasta according to the directions.  Heat the oil in a pan over medium.  Add the chicken and cook.  Remove from pan.  Add onions, peppers and garlic to the pan.  Saute for four minutes.  Add mushrooms and tomatoes.  Cook four more minutes.  In a small bowl mix the milk, cream cheese and flour into a slurry.  Add the slurry and the broth to the vege mix, along with any other seasonings and nutritional yeast-to taste.  Cook two minutes, stirring.  Add the cooked pasta and stir to coat. 


You could try it with shrimp too!

Asian Spaghetti

Get your own here!



I found these cute chop stick bowls at Marshall's on clearance and just had to have them!  Simply because they are just so darn cute!!

Now I needed something fitting to put in them...

Here it is!



Asian Spaghetti

8 oz gf spaghetti- tinkyada (as usual!)
1 C fresh snow peas
4 green onions
1 garlic clove- minced
1 t sugar
2 T sesame seeds
1 C fresh mushrooms
3/4 C shredded carrots
2 T oil
1/4 C soy sauce- make sure it's gluten free!!!
1/4 t cayenne pepper

Cook the pasta according to the directions.  Meanwhile in a large skillet heat the oil.  Cook the chicken.  Add the veges and saute until crisp-tender.  Add garlic and cook one more minute.  In a small bowl combine the soy sauce, sugar and cayenne pepper.  Add this mixture to the skillet and stir.  Add the pasta and stir to coat and heat.  Sprinkle with the sesame seeds.  And finally fill your chop stick bowl and eat it with your chopsticks  .. just because it's fun! :)

Click here for the oringal recipe from Taste of Home

This is great meatless, but I also like to double the sauce recipe and make it with pork or chicken.

Teal Pumpkin Project!!

You think Halloween is scary?!? 

Well....seriously, try it with food allergies!  Now that my friends is scary!!  Yikes!!

I have a hard enough time passing out a bunch of candy I can't eat to all my little trick-or-treaters.  Fortunately throughout all my trick-or-treating years I never knew I had Celiac, and I could definetly still eat dairy! Thank goodness!  I can't imagine being one of those children!  Sporting your super cool costume and running up to a porch with a light shining down on a bunch of treats you can't even taste.  Why even bother going? 

Let's not make those kids feel like they shouldn't bother trick-or-treating.  Let's make it easier for them (not to mention less stressful for their parents) and include them in something that is so important to a childhood.  Enter the Teal Pumpkin Project!

I seriously adore this!!


It's so simple.  Just offer some non food items.  Buy your usual candy, but also grab some others goodies too....  stickers, glow jewelry, bubbles, temporary tattoos, crayons, and the list goes on

 

 

 

 

Head to the Food Allergy Research & Education site to get all the info, ideas for treats and ways to spread awareness, and to download bunch of different flyers to show that you support the Teal Pumpkin Project.

Getting ready!! :)



I'm so glad that this idea is getting exposure! A ton of bloggers, Fox News, CNN, and countless local new stations have all covered it and as it gets closer and closer to Halloween time I hope to hear more and more about it!

Won't you help me do something small that will make a BIG difference!?  Get out there shopping and get those pumpkins painted!!



I know my whole entourage is ready!! ;) 

 

A Gluten Free Halloween... The big candy list for 2014!

Although I am all about non food items this year because I am in love with the idea of the Teal Pumpkin Project... I thought y'all still might want to know what candy was safe.

The Celiac Disease Foundation has us all taken care of this year.  Click the picture for a link to the list and a super cute CDF butterfly stencil for pumpkin carving!!

Maybe you could carve that butterfly on a TEAL pumpkin!!

And don't forget to grab some non food items when you are picking up all that gluten free candy at the store!! ;)

Cinnamon Coconut Oil Zucchini Bread (Gluten Free, Dairy Free)

I'm a little lady, but still....
it's as big as my whole arm!!

I had one last forgotten GINORMOUS zucchini in the garden to use up.  I wanted a really moist bread that was made with coconut oil for a little extra flavor, full of cinnamon sugar goodness, and had some pecans thrown in for some crunch!



Cinnamon Coconut Oil Zucchini Bread

3 eggs
1 C coconut oil
1 3/4 C sugar
2 C grated zucchini
3 t vanilla
1 C brown rice flour
2 C GF all-purpose flour blend (I use Sarah's)
1 t salt
1 t baking soda
1 t baking powder
3 t cinnamon
1 t nutmeg
1 C chopped pecans
Cinnamon Sugar

Preheat the oven to 325.  Wash your zucchini well.  I peel mine only if they are as huge as the one above because then the outside is tough and I don't like that at all.  When using zucchinis that are a reasonable size I always leave the peel becasue I like the texture and extra nutrients.... and it's just less work!  So peel, no peel, its up to you.  Whatever you choose, finely grate it (use a grater, or just throw chunks into your food processor).  In a large mixing bowl beat the oil and sugar.  Add the eggs and vanilla.  Mix well and add the zucchini.  Mix well again.  In a smaller mixing bowl stir the flours, salt, soda, powder, and spices together.  Gradually add the flour mixture to the wet ingredients mixing thoroughly.  Stir in the pecans.  Pour into 2 greased loaf pans.  Throw some extra pecan crumbs on top along with a sprinkle of cinnamon sugar.  Bake for 55 minutes to an hour.

My First Gluten Free & Dairy Free Lasagna.. with Cashew Ricotta

I had so many fresh tomatoes in the garden this year and I made a bunch of delicious sauce.  After a couple glasses of red wine I looked at all my jars of tomatoe sauce and got brave!  I decided to not overthink it and just attempt lasagna!  Lasagna is one of those things that I have been a bit overwhelemed by since I've had to go dairy free too.  But the wine and I figured why the hell not?!  What's the worst that could happen?


I honestly couldn't tell you what was really in my tomato sauce... garlic, garden fresh tomatoes, garden fresh basil and oregano, onion... who really knows.... it's not important..

I could use any old tomato sauce.  Hell I could even get lazy and use a jar (gasp)!

What I didn't know how to handle was the cheese... that's what was important...



Cashew Ricotta Cheese

1 1/2 C Raw Cashews
1/2 C Water
Juice of 1 Lemon
1 Garlic Clove
dash of Onion Powder
1 T Nutritional Yeast
sea salt & pepper- to taste

Soak the cashews for at least two hours in a covered bowl of warm water, covering the cashews with the water.  Drain the water and place the cashews in a blender (hello vitamix!) with the remaining ingredients.  Blend until nice and creamy- you will probably have to keep scraping down the sides.  Taste and adjust the flavor.



Click the picture for the original recipe from The Simple Veganista

This looks just like ricotta cheese.  Tasting it you could tell it really wasn't, but it was close.  I figured once it's mixed in with the yummy tomato sauce, meat and noodles you wouldn't even notice the difference.


After this was figured out the lasagna came together easily....

Gluten Free & Dairy Free Lasagna

1 lb ground beef
1 red onion
4 garlic cloves
2 C chopped spinach leaves- just because I like to sneak greens in wherever I can!
1 jar of homemade tomatoe sauce- I'll pay attention next time I make it and share a recipe!
fresh herbs- whatever you like
1 batch of cashew ricotta
1 package of gf lasagna noodles- I used tinkyada

I just browned the meat with the onion and garlic.  When it was done I added the spinach in to cook it down.  Then I added the tomato sauce and let it simmer while I made the noodles.  Cook the noodles according to the package instructions.  Layer the noodles, meat sauce, and ricotta in a 9 by 13 dish however you like.  I baked it at like 350 for 40 minutes covered with foil.  Then uncovered it and baked it another 5-10 minutes.  I threw some nutritional yeast and more fresh herbs on the top to garnish it.

This was the happiest lasagna has ever made me.... there may have even been tears! :)

My Favorite Dairy Free Alfredo Sauce

I had been on the hunt for a dairy free alfredo sauce that tasted like real alfredo sauce.  I found it here...Thank you Silk!

This honestly tastes like real alfredo sauce... and that's not just my opion... my gluten eating friends agree!



Dairy Free Fettucini Alfredo

16 oz fettuccine noodles- whatever gluten free brand you like!

3 T olive oil or margarine

3 T flour- I use brown rice flour

4 T dry white wine or vegetable stock

2 C Silk Unsweetened almond milk

1 t onion powder

2 t garlic powder

1 t salt

1 t white pepper- don't skip it.. it's important!

1/4 t nutmeg

1 T nutritional yeast

Fresh herbs for garnish

Prepare fettuccine according to package directions.  While pasta is boiling, heat olive oil or margarine in a medium saucepan. Add flour and wine/stock and cook, stirring, for 2 minutes. Stir in the milk and everything else (except the herbs).  Bring to a simmer and stir continuously until thickened- about three minutes.  Remove from heat.  Toss with the pasta and garnish with fresh herbs.

There are so many possibilities with this recipe. Add veges, shrimp, chicken... whatever your little heart desires!  Or just keep it simple and serve it just as it is with nothing but a glass (or whole bottle.. I won't judge) of good wine! 

I use it in A LOT of different recipes.... I'll share more soon!

Jalapeño Popper Chicken Chili

This may be my all time favorite soup!

It's hearty and creamy (even though I make it dairy free!) with just the right amount of spice... and, HELLO... it is full of bacon!!  What's not to love?!

This chili is great for this time of year because of fall... and football!!  But it's also great becasue we have soooo many jalapenos left from the garden that we need to find a use for!  Perfect!

Jalapeno Popper Chicken Chili

1 small red onion- diced
1 red pepper- diced
4 jalapenos (seeded)- adjust depending on how much spice you like
3 garlic cloves- minced
1 1/4 lb chicken- cut in bite size pieces
salt & black pepper- to taste
1- 2 T chili seasoning
1 t cumin
2 t oregano
1 ( 14 oz) can diced tomatoes with the juice
4 C chicken broth
1 can red beans
1 can white beans
1 C corn (frozen)
8 oz cream cheese- I use Go Veggie brand chive and garlic flavor (GF & DF!)
EVOO
1 lb bacon- cooked extra crispy and crumbled

1.  Heat 1-2T EVOO in a soup pot over medium.  Saute the onion, pepper, and garlic until soft.
2.  Season the chicken with salt and pepper.  Add to the pot.  Add the other seasonings and cook until lightly browned.
3.  Add the tomatoes, broth, beans, and corn.  Cook 30 minutes.  Taste and adjust seasoning.
4.  Add cream cheese and stir until melted.
5.  Stir in the crumbled bacon.

So yum!!
How fun is my black cat soup mug?!

What to do with the Molasses?...Super Soft Pumpkin Gingersnaps

I had a bottle of molasses hanging around from when I made some yummy Mango Habanero BBQ Sauce (I will have to share that recipe with you!). Every time I opened the pantry door it begged for me to do something with it. I'm not a big molasses kind of gal, but anything mixed with pumpkin is perfectly fine by my book... And my book didn't let me down this time!  I think these may be thanksgiving worthy!

Super Soft Pumpkin Gingersnaps

½	cup butter, room temperature
1	cup granulated sugar
½	cup pure pumpkin
¼	cup molasses
1	large egg
1	tsp vanilla
2⅓	cups all-purpose gluten free flour
2	tsp baking soda
2	tsp cinnamon
1½	tsp ground ginger
1	tsp ground cloves
½	tsp salt

    

1.  Beat the butter & sugar together until creamy & smooth. Add the pumpkin, molasses, egg, & vanilla, mix until well combined. In a medium bowl, whisk together flour, baking soda, spices, & salt. Add dry ingredients to wet ingredients & mix until combined.

2.  REFRIGERATE the cookie dough for at least 1 hour (or up to 2-3 days).  When you are ready to bake, preheat oven to 350*F.  Put some cinnamon-sugar in a small bowl. Roll tablespoon-sized balls of dough in the sugar until well coated & place on prepared baking sheet, about 2 inches apart. 

3.  Bake for 10-12 minutes, or until cookies look cracked & set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

Mr. Kat turned his nose up at the thought of molasses, so it seems funny to me that most of these cookies didn't even make it to the container because he swiped them right off the baking sheet! I'm pretty sure I just changed his stance on molasses with these little guys! 

Molasses haters... I could probably change your minds just as quickly as I changed his... Make these cookies! Now!  Thank me later! ;)

Bloody Mary Sloppy Jimmy's!

I never used to be that girl... you know that one that wants something she can't have.

 

Until Celiac.... Now I find myself wanting things for the simple fact that I can't have them!  Silly things that I have never even had or liked before.

 

Perfect example.... I wanted a Bloody Mary like no other!  I've never even liked Bloody Marys.  Or  tomato juice, or really even vodka for that matter! Not before Celiac, not ever.  But I wanted one, so that means I had to figure out how to make it happen.  I hate letting Celiac win!  I would make a gluten free Bloody Mary.  And it wouldn't be just your average Bloody Mary.... no, it would be one of the best damn Bloody Marys ever mixed.  We don't half ass things around here!

 

I could have done it the hard way and made it all from scratch, but being a bloody mary virgin I didn't even know what a good bloody mary tasted like.  So I figured it would be best to go with a mix.  The problem with Bloody Marys is that there is soooooo much (including worcesteshire sauce) that goes into making a good bloody mary mix.  So if the company isn't loud and proud about it being gluten free and specifying all the ingredient sources there is no way to know if it is really celiac safe or not.  I set out to see if I could find a company that loved us Celiacs.... and I did!

 

 

There were a couple choices at Hy-vee, I chose Jimmy Luv's becasue I liked the name pretty much!

 

                                                                  Check them out here!

 

 

 Now when mixing my Bloody Mary I did not go cheap on the vodka.... It's Tito's for this celiac!  Which is super smooth, and of course gluten free.  I added a dash of Lea & Perrin's and a bit of hot sauce because I like it spicy.  Then I garnished it with celery and salami (I don't like pickels and can't eat cheese, but that's what you should add if you can!). 

 

Yum!!  And you get to feel like you are getting some veges with your cocktail.. bonus!! :)

 

As I set there so proud of my first Bloody Mary sipping it happily I glanced at the bottle and wondered what else I could do with it.... thinking about bloody mary chili and sloppy joe's.   I checked Jimmy Luv's website and found recipes, including for those exact things! 

 

 

 

 

Bloody Mary Sloppy Jimmy's

 

2 lbs. ground beef

1 red onion

1 green pepper
1 1/2 cup Jimmy Luv's Bloody Mary Mix

1/2 teaspoon kosher salt
1/4 teaspoon pepper
4 tablespoons brown sugar
1/2 cup tomato sauce
1 tablespoon minced Jalapeno Pepper

 

Brown ground beef and drain fat. Stir in all ingredients. Let simmer uncovered for 1/2 hour or until sauce reaches desired thickness.

 

 

 

 I call them Sloppy Jimmy's and tweaked them a bit as usual, but they are delicious! Serve them with your favorite gf buns and a Bloody Mary of course!

 

 

Salsa BBQ Ribs

I am obsessed with chips and salsa!  Seriously!!  I ran out of salsa the other day, and didn't have time to make any of my homemade salsa (I'll share the recipe later!)  Desperate times calls for desperate measures, so I dipped my tortilla chips in BBQ sauce!  It was good.... and it got me thinking..  What would BBQ sauce mixed with salsa be like? 

I had a specific idea in my head of how I wanted this recipe to be.  I tried to find something similar, but didn't have much luck.  So I did what I usually do, winged it, and hoped for the best!  And it was amazing!!

Salsa BBQ Ribs

Ingredients:
2 lbs Country Style Pork Ribs
1 Onion
1 Jalapeno
1 Red Pepper
Taco Seasoning (my recipe is here)
1.5 C Salsa (I used ALDI Mild Salsa)
1.5 C BBQ Sauce (I used Sweet Baby Ray's)

Make It:
Grease the bowl of your slow cooker.  Coat your pork ribs with taco seasoning, rub it in nice and well.  Place the ribs in the bottom of your slow cooker.  Slice the onion and peppers and place on top of the meat.  In a bowl mix the salsa with the BBQ sauce.  Pour it over the top.  Cook on low for 7-8 hours.

The only thing I would do differently next time is double the recipe!

Healthy Fudgy GF Brownies.... Seriously!!

All I really know of Jillian Michaels is that her Yoga Meltdown DVD can kick your ass!

And now I also know that the girl really knows how to make a delicious brownie!  And they are healthy to boot!

Of course I had to fudge her recipe a bit to make it gluten free, but that's no biggie.

Healthy Fudgy GF Brownies

Ingredients

coconut oil cooking spray
2/3 cup mild honey
1/3 cups natural, unsweetened cocoa powder
1/2 cup GF all-purpose flour mix (I use Sarah's over at Sarah Bakes Gluten Free)
1/4 teaspoon aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
2 tablespoons olive oil
1 large egg, at room temperature
3/4 teaspoon pure vanilla extract

Preparation

Preheat the oven to 350°F. Spray an 8-inch square pan with oil. Set aside.  Place the honey in a large glass measuring cup. Microwave on high until the honey is runny and just bubbling (45-60 seconds). Add the cocoa and stir until well combined. Let cool to room temperature.  Meanwhile, in a small bowl, place the flour, baking powder, baking soda, and salt. Whisk until well combined.  In a large bowl, combine the applesauce, oil, egg, and vanilla. Whisk together until well blended. Add the honey-cocoa mixture and whisk until smooth. Add the flour mixture to the liquid mixture and stir until no traces of flour remain. Scrape the batter into the prepared pan. Bake until the surface looks dry around the edges of the pan and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not overbake. Place the pan on a cooling rack and let cool completely before slicing.
(Store the brownies in an airtight container at room temperature for up to 3 days.)
Makes 16 (2-inch) brownies



According to Jillian each brownie has only 86.2 calories, and 2.2 grams of fat.  (Now I don't know how much that changes with using the GF flour instead of the wheat flour... but it can't be all that much.)


Now just because these are healthy does NOT mean you can eat the whole pan!  I had to keep reminding myself of that!  Oh well, there's always that Yoga Meltdown DVD :)

What's Filling My Cooler All Summer Long?!

It is beautiful out today!!  I can finally feel that summer is really on its way!  Thank GOD!!

With this beautiful weather comes pool parties, cookouts, picnics, and bonfires!   You can't really show up to any of the above without a cooler full of drinks.  I don't know about you guys but there is something I love about being able to grab a bottle out a cooler like everyone else gets to do!  It makes me feel a little more normal to hold that bottle in my hand and be able to lazily take a sip of it! Is that just me?

It's hard finding something gluten free that is easy to just grab a bottle and sip without wincing!  A lot of the gluten free beer on the market is just down right disgusting.  And for some of it, the true gluten free status is questionable..... no thank you!  There is always cider... but some of that is just way to sweet for me.  And if sweetness isn't a problem, there is always that simple fact that it is usually very heavy and filling.  I can only end up drinking one, maybe two max.... until now!




I was at my local Hy-Vee and one of the nice guys in the liquor department said I needed to taste this seasonal cider, and that I would end up buying a whole case!

At first I was skeptical because it was Cider Boys, and I didn't like their Magic Apple (Strawberry flavor).  But this was called Peach County, and I love peaches so I said what's the harm in tasting it?   He cracked a bottle open for me and oh my goodness... It was love at first taste.   Well turned out the harm was to my bank account because now I'm obsessed!

I don't even know how to describe to you how delicious it is.  It is light, not too sweet, but has a distinct peach flavor.  It is basically summer in  bottle!  And thanks to my Mama and Papa who were with me,  I did end up leaving with a whole case as part of my birthday present!  I keep passing bottles out to my friends telling them that they NEED to try it!  Guess I will be needing another case ASAP!

A Vitamix For My Birthday!!

Isn't she pretty!?

 I have been lusting after one of these babies for quite a while, but I just couldn't bring myself to spend the money when I had a perfectly good blender already.  I'm sure I will soon realize that that "good" blender really wasn't so good and not at all perfect in comparison to my newest toy.

I use my blender almost every morning to make my green smoothies.  And then there is always the never ending pitchers of margaritas and other frozen cocktails that I whip up to think about too.  Salsas, hummus, dressings... the list goes on.  I can also make my own flours and my own almond or coconut milk! 

I'm beyond excited for how smooth it will blend my smoothies.   My GI Doc tells me that because of my supercool immune system and it's lymphocytic colitis I shouldn't be having a lot of fiber, especially in the form of fresh fruits and veges.  Well I don't like that kinda talk!  I feel like garbage if I don't get all those good nutrients into my broken GI system somehow.  This way my blender will do all the digesting for me and I can just absorb all the good stuff without all the work for my tummy!  (He thought about getting me a juicer, but knew I wouldn't use it as much if I had to clean all those parts!)

 I think my new Vitamix will soon become the most loved part of my kitchen.

Being a Vitamix virgin, I am not yet aware of all the superpowers the machine possesses.  Do you guys and gals have a Vitamix?   What's your favorite thing to use it for?

Gluten Free Adventures

I am so so faithful to my absolute favorite restaurant ever... Mi Margarita!  They are so good to me there!  And the food is always good... and the drinks...oh my goodness!  Best. Margaritas. Ever.

Although I could eat Mexican food every single day of my life and not get bored.... not everyone feels the same.  It makes me wonder if people hesitate to ask me out to dinner or lunch dates because they know they will have to eat Mexican food....again :/

Maybe it's time to expand my horizons so I don't make all of our friends bored,  or make Mi Margarita run out of salsa or tequila!

This is where the idea for gluten free adventures was born.

I have been to many a place that tells me they can't feed me anything... and I just walk out the door.  That, my friends, is not a good feeling.  So to avoid that feeling I always just go to my usual place.  When I go out to eat I want it to be enjoyable, not stressful... and I know I have no worries or fear at Mi Margarita.  It is my happy place, my comfort zone.  But I need to grow up a bit.  (No offense Mi Marg)  So, I have decided to not let it bother me when someone is rude/inconsiderate/ignorant/(insert any other not so nice adjective).  That's life right?

 Instead I simply don't give them my business, and move on.  Money talks... and they won't get mine.  And so what if  I end up back at Mi Margarita...then I wash my sorrows down with some margaritas and all is right in my world again.  See, no harm done.

Besides how am I going to make people understand if I first don't make them aware? How can I expect a change if I don't first ask for it?

So I will be exploring the restaurant scene and sharing my expierience with you all here.  I will be focusing on how friendly and knowledgable the staff is when it comes to celiac disease or food allergies/intolerances, and how willing they are to help.   Are they taking me seriously?  I will also focus on how good the food is, and of course the drinks.  So check back to see how celiac friendly the world (in all reality, mostly just the Illinois Valley)  REALLY is....

I love this image from Udi's
Why is this so difficult for some people to comprehend??

Gluten Free Playdough!

I am a kid at heart! I always say if I am literally as big as a kid (I'm only 4 foot 10!) and wear shoes (size 2!) that often match some of my preschoolers' shoes then why can't I act like a kid sometimes... Ok more than sometimes :). In fact I was just watching Clifford just this morning! It was the one where T-Bone is trying to be tough.. I love that one!

One thing that makes me so sad is thinking about children suffering from celiac disease or any food allergy for that matter. Do they understand? Do they feel left out? I was diagnosed at 19 and that was bad enough... I can't imagine living a childhood without gluten!

I sit down to a table full of play dough with my preschoolers and can't help but worry about all the gluten inside such an innocent children's favorite.  I have to muster up my T-bone toughness and force myself not to play along with the kids... And I hate not playing with the kids!

We all know how often the things children play with end up in their mouths, so consequently, whatever is on their hands also ends up in their mouths with those fingers... including any nasty gluten!  So ensuring that playdough is GF is very important.  Not to mention a lot of people (like me) react to topical gluten and like to avoid even touching the stuff.  So I sit there with the kids and think to myself, there has got to be a better way! 

I thought what better time than now to figure out the better way!  And this way is kid tested and celiac approved!  I've seen a lot of different ways of doing this both online and in countless books about celiac.  I sifted through them all and settled on this one from Gluten Free Doctor because it is not only GF, but it also smells yummy and has pretty colors!

Koolaid Kolored Play Dough

• 1/2 cup salt
• 2 tablespoons cooking oil
• 1 c boiling water
• 3/4 cup white rice flour
• 1/4 cup tapioca flour
• 1-2 pkg Koolaid (unsweetened)- Use different koolaids to get lots of different colors and scents.  FYI- the koolaid that is supposed to change colors won't work for this...I promise!

1.  Boil the water in a pan with the salt and oil.
2.  Add the koolaid color of your choice now. It will dissolve and make the color better. 
3.  Stir in the flours all at once and allow it to cook for 30 seconds or so, stirring all the time. 
4.  Mix another batch for each color you want to make.

If kept in a covered plastic container, this dough lasts for months.

Now I must admit, I am not one of Koolaid's biggest fans....But in this case I am going to let it slide, because I do not react topically to a boat load of sugar, I just don't think it is a great idea to ingest it on a regular basis. So I will not drink Koolaid, but it does one heck of a good job making this play dough look and smell pretty!  And with all edible GF ingredients if a little ends up in the kids' mouths it isn't the end of the world.

Look how pretty!

Pretty Gluten Free Eyes...The Mascaras!

Physicians Formula

They offer some excellent mascaras to choose from.   I get mine at my Target.. where else?! They sometimes even have packages with two for the price of one!  The ones that are gluten free say it right on the package too!

1.  Organic Wear 100% Natural Lash Boosting Mascara:
 This is my favorite! I have been using this mascara for years, and haven't found anything better.. not that I have been searching all that hard.  This stuff works, and doesn't bother my eyes- (which are typically pretty sensitve and I wear contacts almost everyday).


2. Organic Wear CC Curl + Care Mascara:
 Not a fan of this one.  It is supposed to condition your lashes and help them grow.  I can't promise anything there because I don't like the curved brush so I find myself not using this one. This is suppose to curl your lashes so you don't have to use an eyelash curler.... but I just felt like it made application that much harder.  I would have rather just used a curler!  Bottom line is, the formula is good, I just didn't like the silly brush.... you might though..

 
3.  Physicians Formula Organic Wear Fake Out Mascara:
  This one is good too! The brush is fatter than the black tube's, but otherwise it seems the same. Works good, doesn't bother my eyes... So I guess it comes down to whether or not you like hot pink!

Pacifica Natural Minerals

I was super excited to see this new line at my Target.  Everything is GF!  Yay!  I will do a whole post on what I've tried soon.

1.  Stellar Gaze Length & Strength Mineral Mascara: 
This stuff makes me a little sad.  I love the name (you know I'm a sucker for cute names), it's super easy to apply, looks phenomenal, but sadly flakes and irritates my eyes.  But like I said before my eyes are super sensitive so it might not bother you.  Give it a go.

2.  Pacifica Water Resistant Mascara
I admit I haven't tried this one.  I have not been able to fulfill my search for a good waterproof GF mascara so I may order this if I don't find any other options by the time it gets closer to pooltime!  The regular mascara from this line didn't work out so well for me though so I'm still on the fence... Maybe you can tell me what you think..

Mineral Fusion

My sister-in-law got me addicted to these products when she bought me some of their lotion for Christmas!  I admit I haven't tried either of these because I typically buy my products locally, and well, my little town doesn't have a whole foods :(   These are next on my list though because I haven't found a product of theirs I didn't like!

1.  Lengthening Mascara:



2.  Volumizing Mascara:

Afterglow

I admit it.... I am an afterglow virgin!  I know, I know... You can't believe I haven't tried any of THE original gluten free makeup companie's stuff!  I am not so patiently waiting for my first afterglow order to come in the mail!  I will let you know what I think!  Do you have any favorites that you would suggest??

1. Organic Infused Pure Soul Mascara:

My Absolute Favorite Gluten Free Bread Machine Recipe

I have found quite possibly the only bread recipe that I will ever need for the rest of my life!  Ok... I may be exaggerating just a bit, but this is seriously that good!  Try it!


Gluten Free Dairy Free Whole Grain Bread
(click for the original post from Gluten Free Real Food)
 

3 large eggs lightly beaten

1 tsp apple cider vinegar

1/4 cup oil of choice (canola, olive, corn, coconut, grapeseed etc)

1 1/3 cup milk of choice – unsweetened (rice, hemp, almond, cows) warmed to about body temperature

1T +1 t honey

3 T brown sugar

1/2 cup millet,sorghum, quinoa, amaranth or buckwheat flour  (choose one)

1/2 cup second choice of flour – millet, sorghum, quinoa, amaranth or buckwheat flour (choose one)

1 cup multi grain rice flour, brown rice flour or my favorite teff flour

1/2 cup tapioca flour

1/2 cup corn starch (potato starch works too)

3 t xanthan gum

1 1/2 t salt

2 1/4 t dry active yeast

optional add ins:

flax seeds

sesame seeds

sunflower seeds

add in a total of about a 1/4 cup

Directions:

Combine first 6 ingredients in bread maker pan. Sift next 7 ingredients and then add it on top of liquid ingredients. Toss in your add ins. Make a little well in the dry ingredients and add the yeast in to the hole. Start the bread maker. My bread machine has a gluten free setting so I always just use that setting for a 1.5 loaf size.  It always turns out perfectly!

*I have tried all kinds of combinations of flours/starches that are listed in this recipe and it always turns out perfectly.  I think my favorite may be when I use teff, buckwheat, and millet.

*If you don't have a bread machine check out the link above... she says you can make it in the oven too!  I haven't tried it myself, but it seems to be a success for her!



I just want to thank Kim for coming up with this recipe and posting it for all the world to fall in love with!

That's pretty much all that needs to be said about that!  Just try it and let me know what you think! :)

 

Chicken Cordon Bleu Casserole... Gluten Free & Dairy Free!

Adapting recipes to be gluten free comes natural to me, like I could probably do it in my sleep! Dairy free on the other hand... that has been a bit of a struggle, especially when it came to casseroles.

I have not found a decent dairy free substitute for cheese.  It may be a lack of resources in my little community, or it may be that what I have in mind just doesn't exist. Either way, everything I've tried has been a fail.  Sour cream is another one that I haven't found a substitute for. If you have any suggestions I would love to hear them! ;)

Cream cheese, milk, and butter I can manage, but a lot of casseroles (at least the ones I always used to make) have a ton of cheese and/or sour cream.  So finding casserole recipes has been a bit of a challenge.  Again... Suggestions are welcomed! ;)

But I'm onto something with this one...

Check out this recipe which gets two thumbs up!

Chicken Cordon Blue Casserole

2 lbs skinless chicken breasts, cut into bite-size chunks
1 C crushed rice chex

1 t garlic powder

1 T nutritional yeast 

1 T chives     

Whatever other seasonings you like..

1/2 cup milk
1 egg, mixed with the milk

8 oz ham- diced

1 can (10 3/4 oz) cream of chicken soup

   *I make mine from scratch... I'll get the recipe posted soon for you!
1 C almond milk

1. Mix the crumbs, nutritional yeast, & seasonings together. 

2.  Dip chicken in egg and milk mixture, then toss with bread crumb mix, coating well.

3.  Brown in a little oil until golden.
4.   Place chicken in a baking dish, add ham.
5.  Mix soup with 1 cup of milk and pour over all.

6.  Sprinkly any remaining breadcrumb mix on the top.
7.  Bake at 350°F for 30-35 minutes, or until tender and bubbly.

Click here for the original recipe.