Pumpkin Coffee Cake

This is absolutely delicious!!!

Ingredients:

Streusel Topping:
1/2 cup Bob's Red Mill All Purpose Flour
1/4 cup Brown Sugar
1 1/2 teaspoons cinnamon (I added a lil extra cuz I love it)
3 Tablespoons butter
1/2 cup coarsely chopped nuts

Coffee Cake:
2 cups Bob's Red Mill All Purpose Flour
1 teaspoon of Potato Starch Flour (or xanthum, I'm just cheap)
2 teaspoons baking POWDER
1 1/2 teaspoons cinnamon
1/2 teaspoon baking SODA
1/4 teaspoon salt
1 cup butter, softened
1/2 cup of granulated sugar
2 eggs
1 can of pumpkin
1 1/2 teaspoon vanilla extract

For streusel topping, combine flour, brown sugar and cinnamon in med bowl. Cut in butter until crumbly, stir in nuts and set aside

Combine the coffee cake dry ingredients in small bowl and set aside (make sure to mix them together before setting aside)

Beat butter and sugar in large mixing bowl until combined. Add eggs one at a time.
Beat in vanilla and pumpkin.
Gradually beat in flour mixture.

Spoon 1/2 of batter into a greased and floured 9.5" pie pan or 9" cake pan. It's sticky so you will need to spread with spatula. Then layer 3/4 cup of the streusel topping and add remaining batter. Top with the rest of the streusel topping.

Bake 350 for 45 - 50 minutes until a knife comes out clean. It takes a little bit for the center to get done. The first piece may fall apart some but it is truly delish!

Let me know what you think!

Wow, Biquick that's GF

I just read this and had to share it immediately with you!!

Bisquick launches gluten-free version

General Mills has introduced a gluten-free version of Bisquick and, just like the original, it can be used — with little effort and few other ingredients — to make biscuits, shortcake, pancakes and waffles. (The recipes are on the box.) A 16-ounce box is $4.49.

hhhhmmm,,,I'm thinking that the Red Lobster Biscuits are certainly in order to test this bisquick out!!! What do you think?

Raw, Vegan, Gluten and Dairy Free Soup

This is by far the easiest recipe in the world. Really cut up a few things, throw them in the blender and walah dinner!

1 large avocado (pitted and peeled)
1 large red pepper (de seeded and chunked)
2 cups rice or soy milk
1 cup water
1/4 cup of fresh cilantro (chopped)

Put them all in a blender and turn it on.
Put it in the refrigerator for 20 minutes before serving.
Delish!

You can't beat this for Vitamin C content and ease of making the hardest thing is to let it get cold so you can really taste the flavors. I hope you enjoy it!

Gingered Cucumber

So you are harvesting your cucumbers...what do you do with all these lovely green veggies....here's a great salad recipe.

1 larger cucumber (peeled) or 2 smaller cucumbers
2 green onions (diced)
2 cloves garlic (chopped, tiny)
2 teaspoons ginger
1 Tablespoon Rice Vinegar
1 Tablespoon Soy sauce (SanJ Tamarini, blue label is wheat free)

1. Slice cucumber lengthwise and scoop out seeds
2. Slice cucumber horizontal in 1/4 inch slices
3. Mix cucumber with all other ingredients
4. Refrigerate one hour
5. Serve

I put this on lettuce and it was delish. You have to like ginger to enjoy this recipe. However, if you reduce the ginger to one teaspoon it wouldn't be as potent. It was definitely a great way to use a cucumber (2 small ones or 1 larger)

Enjoy!

Carrot Red Pepper Soup

This was so easy to make I couldn't believe it! I got it from the PCRM Vegan Kickstart Menu. Just two modifications for our tastes and we were set!

Carrot and Red Pepper Soup
Makes 4 1 1/2-cup servings

1 onion, chopped
6 carrots, thinly sliced
2 cups water or vegetable stock
2 red bell peppers
2 cups soymilk
2 teaspoons lemon juice
2 teaspoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Place onion and carrots into a pot with water or stock and simmer, covered, over medium heat until the carrots can be easily pierced with a fork, about 20 minutes.

Roast bell peppers by placing them over an open gas flame or directly under the broiler until the skin is completely blackened. Place in a bowl, cover, and let stand about 15 minutes. Slip the charred skin off with your fingers, then cut the peppers in half and remove the seeds.

Blend the carrot mixture along with the bell peppers in a blender or food processor in several small batches. Add some of the soymilk to each batch to facilitate blending. Return to the pot and add lemon juice, vinegar, salt, and black pepper. Heat until steamy.
Per 1 1/2-cup serving

Our modification was that we didn't add any milk and we decided to cut balsamic vinegar in half because we aren't huge vinegar fans. What we got was a thick wonderful soup that was great with a salad for two lunches for two people!

Hope you enjoy it too!

San J Peanut Sauce

So I was shopping today and wanted to figure out a different meal for us. As you know being gluten and dairy free it gets easy to fall into ruts of eating the same thing over and over and over again. I find that if I spice it up some with some different sauces or veggies I can create a new flavor for our palettes. Today I saw this:



Now I thought of the great peanut sauces I used to partake in at many Asian restaurants. Thick peanut sauces as in chicken satay. I thought a lovely sauce with veggies over rice. Something that would make your mouth water. However, I was disappointed. This sauce wasn't as thick as I would have liked and the sake used in it created such a pungent flavor that I was saddened.

I have a solution though because I don't believe in wasting and we have half the bottle left. I think in the next batch I am going to add a Tablespoon of peanut butter (to increase the peanut flavor) and a Tablespoon of Potato Starch to thicken it up. Plus I intend to add two cloves of crushed garlic, fresh grated ginger (I don't know how much yet so to taste) and wasabi about a teaspoon (maybe two also). This should spice and thicken up the sauce to make it what I imagined in the first place.

Well, happy cooking to you and if you have any suggestions on how to make this sauce better please leave them in the comment section below.

Blessings!

Easy Gluten Free

I remember the first time I told someone that we had to eat gluten and dairy free. The blank stares along with the "well, you don't have to eat that way" as if I wouldn't support my husband. Really!!?? I don't think my friends and family were trying to be mean. I believe they were just overwhelmed with the what dinners would be like from now on. Now I just tell people we eat whole foods, not processed and not pre made. Everything is fresh, organic and amazingly delicious. That's easier than trying to explain what we can and cannot eat.

So here's the deal. You season with fresh herbs and spices, no pre made mix, nothing from a sleeve in the grocery store. It's fresh 100% herb or spice. Everything is a rub with olive oil and you are good for meat. Veggies are organic and steamed or roasted. And you can always have a baked potato, sweet potato or rice. EASY!!! Now we do have to put up with some very bland food when going to dinner at someone else house but when they arrive at my house, we eat well and it's spicy! I have learned to cook with Penzey's Spices (http://www.penzeyspices.com/) and they are fresh and gluten free. I have learned the power of the jalapeno pepper. I have learned how coconut, rice and soy milk bake, simmer and stir. It has been a few years in the making but I'm here to tell you I can whip up a meal in 30 minutes or less that is better than anything in a restaurant and definitely more healthy.

Don't let your diagnosis get you down! Really, start to enjoy the journey and learn what tastes you enjoy along the way. Never say I can't make this - say if it doesn't turn out there are rice crackers and salad. You won't starve but if you risk trying a new recipe you may even enjoy your food again! Try them all, even if you think they will be weird, you only have a few bucks to lose.

Bean Salad

This was delicious however there are a few items you have to add to taste...sorry we didn't measure...

1 can Organic Black Beans
1 can Organic Garbanzo Beans
1 can Organic Corn

Dump all into a strainer and rinse off. Let dry for a minute then put into a large bowl.

1 jalapeno pepper diced
1/4 cup of red onion diced
1 Roma tomato diced
1-2 clove of garlic diced tiny (if you like garlic go for 2 cloves)
1/2 a lime
2 Tablespoons Olive Oil

Add these to the beans and stir

Cilantro (fresh is best and I use a lot of this)
Cumin (like 1 -2 teas, more if you like it spicy)
Pepper
Salt
Garlic salt (just a dash)
White Pepper (if you have it, good without)

The key with adding spices to taste is for you to keep tasting the salad. Start with small amounts and continue to add to the flavor you and your family enjoys. After the first time you will get the amounts down pretty quickly.

This is great for the summer months because you don't need to turn on a stove at all. Delish! Good luck!

Gluten Free Diets - The New Fad

Okay this was an impromptu poll that I participated in, however I found it quite interesting.

Poll Results

About Poll
Do you follow a gluten-free diet?
Yes, I have celiac disease so I have to avoid gluten. (34)	54%
Yes, I don't have celiac disease, but I feel better when I avoid gluten. (15)	24%
No, I don't follow a gluten-free diet. (13)	20%
Total Votes: 62

15 people who participated in this poll have adopted a gluten free diet even though they don't have celiac disease. I wonder how many are like me, married to a DH who has a sensitivity and follow the gluten free diet plan. I have found that I am less bloated, hold less water, have slimmed down and generally feel more energy when I follow the gluten free diet. I'm not certain it's the gluten free diet or the fact that we have eliminated preservatives in our diet because everything is fresh foods. Well, I thought it was interesting and I'm proud to be gluten free most of the time!

Enjoy the day knowing people are choosing your diet plan for themselves!

Oh No - Gluten Allergy, how will I grocery shop?

You have just received a diagnosis of Celiac or Gluten and Wheat sensitivity. Your first thoughts are oh no - what in the world can I eat. It's a daunting thought especially in a world of chicken nuggets and fried everything. But I promise there is a plethora of foods available to you that taste amazing and are gluten free.

My first question is what does your grocery cart look like? Here is my cart from today's grocery experience. Look at the colors, the textures and yes that is a bag of corn chips in there. You have to be diligent in your shopping but your regular grocery store has most of what you need and if they don't ask them to stock it. Fresh fruits and vegetables are the first order of business upon entering the store. You will need to have these on hand every week. I clean up the lettuce and fruits that need to be prepared (strawberry, grapes) as soon as I get home that way I know they are ready for consumption whenever I'm in the mood to eat. Lunch can be deli meat (Boar's Head Oven Roasted Chicken and Turkey Breast are gluten free). I ask at the counter to see the actual packages with nutritional information on them to ensure gluten free. Boar's Head actually says it on their packages. A quick stop at the seafood counter for fresh(like) shrimp and the meat counter for ground beef (91/9). I'm halfway done with the shopping for the week. Then it's the sale items and Bob's Red Mill section. My Smiths (Kroger) carries a wide variety of Bob's Red Mill Gluten Free products with my favorites being the pancakes, pizza dough and all purpose baking flour. You can serve any of these to your wheat eating friends and they won't know the difference. Yes also in that shopping cart above you see Rice Chex. Thank you General Mills for your conscious effort towards a gluten free product in your Rice and Corn Chex. Some people think they can't buy store brands but you can. Today I purchased store brand organic peanut butter, tea bags, soda water, pickles, potato chips and organic butter. For some reason butter is okay for me but milk and cheese isn't. These products are truly fine, 2-3 ingredients all gluten free so read the labels you might be surprised at the items you still CAN have even with your diagnosis.

I know it is overwhelming to think about everything that has wheat in the products and it is for everyone around you too. The key for eating is to eat food products that are whole foods. It may take a little more preparation but your body will love you for taking the time. Good luck with your next shopping experience!

“There’s a growing awareness that gluten intolerance is a disease,” Hamelink said. “A diagnosis like that can be devastating at the time but there are many, many resources out there and it’s not impossible to eat gluten-free.” From an article on MLive.

Your diagnosis of celiac or gluten intolerance truly isn't the end of eating delicious foods however it is the beginning of a new way of thinking about food. You will need to adjust your thoughts to "whole, real foods" nothing processed and certainly nothing from the bakery at a grocery store (I keep hoping though). The way we think about eating now is one or two ingredient foods. Like apple, banana, lettuce, beef, chicken, pepperoni; these are all single ingredient foods that when cooked are delicious. You will find herbs, various oils (olive, flax, sesame) and butter to be your friends. You will eat a rainbow of colors and textures while being gluten free. Your ability to cook will soar and your taste buds will find natural flavors enticing. It isn't a life sentence to cardboard tasting foods, it's a glorious new beginning to eating foods that are rich in natural flavor.

Join us on this journey and try some great new foods.

Gluten Free at College

I just read this interesting article on gluten free and allergy accommodations at several colleges. I am so glad that colleges and universities are starting to understand the importance of accommodating for student allergies. This is a growing trend and just because you have an allergy shouldn't prohibit you from furthering your education. Thank you Holy Cross in Worcester for taking the time to make student services include allergies.

If you need help with your student and the college/university of choice hasn't set up accommodations yet, email me at kew5007@yahoo.com and we can work out menu plans and food plans to get the right foods into your students hands. College is an amazing experience that everyone should be able to experience.

Weekly Menu Plans

Well, I've done it. The weekly wheat free, casein free menu plans have started. I'm scared and excited all at the same time. Here is the web site www.TamingADD.com then click on gluten free nutrition (bottom left). March Week 2 is up. I pray I've put all the steps in for everyone to follow the recipes. I pray I've listed all the food needed to prepare the meals. I pray this works to help everyone out there that has to learn about, cook for or change to accommodate loved ones in their lives. It was daunting for me to realize this would soon become a new way of living for me so I would like to share my learnings to help someone else along this same journey. Please let me know what you think or if you try a recipe if it works out for you. As I said in my letter, we all have unique bodies so everything may not work for everyone but we can learn together and get better together!!!

Much love and blessing along the way!

Sweet Potato Delight

I know you guys are going to think I am crazy but this was truly delish!!!

1 sweet potato cooked and peeled, sliced 1/2" slices
1 banana, sliced in half and length wise
1 teaspoon Olive Oil
4 Tablespoon of nuts
1 - 2 Tablespoons of Honey or Syrup

Heat oil in sauce pan 2 - 3 minutes on medium heat (5)
Place the banana (flat side down)and sweet potatoes in the skillet and cover
Cook for 2 minutes
Start a smaller skillet on another burner warming at level 4
Remove lid from original skillet and cook another 5 minutes (do NOT flip, you want one side fried and one side not)
Roast the nuts in the smaller skillet - stirring constantly
be careful these will burn quickly if left unattended

Place the banana/sweet potatoes on plate, browned side up
Drizzle with honey or syrup
Top with nuts

This is delish! However, I think we needed a double recipe for my DH and myself.

Enjoy!!!

YAY - General Mills!!!

Just found this article on AllRecipes.com and thought I should share it with you. Enjoy Chex cereals as they are gluten free (except Wheat and Multi)... http://allrecipes.com/HowTo/Good-Morning-Chex-Lovers-Were-Gluten-Free/Detail.aspx

Look for recipes that utilize these cereals so we can support those who support the gluten free lifestyle.

Better Bean Burger

This is an adapted burger from the Allergy Self Help Cookbook. It was so very good!!!

1 can garbanzo beans (rinsed and mashed)
2 tablespoons olive oil
2 ribs celery (diced)
1 carrot (shredded...if you like carrots you could add another one)
2 oz package of chopped pecans
1/2 cup sunflower seeds
1/8 cup sesame seeds
1/3 cup honey
1/2 teaspoon salt
2 tablespoons Bobs Red Mill All Purpose Baking Flour

Preheat oven to 350 degrees
Mash the garbanzo beans in a large bowl
Add all nuts, mix thoroughly
Add olive oil, mix thoroughly
Add celery and carrots, mix thoroughly
Add salt
Add honey, mix thoroughly
Add flour 1/2 teaspoon at a time until the mixture is thick enough to make a patty

I used the large pizza stone but the recipe says parchment paper on a cookie sheet. Anyways, you form the patty's (6 but I only got 5) and put in the oven for 18 minutes.
Then you turn the patty's and cook another 10 minutes.
I added cheese and broiled for 2 minutes.

Serve with chips and lettuce and you have yourself a meal!

Delightful. DH even went back for seconds!!!

Enjoy!