I can't believe I've been gone this long. I have a confession to make. I am a sick person.
That's it.

You see I contracted a virus when I was 14 that has weakened my immune system permanently. Now I catch pretty much every single virus and infection that comes around. I try to limit my public "exposure" to sicknesses, but . . . Well you know. Crap happens. I can't control where my entire family goes and I can't control what they carry back to me.

So hopefully that explains my absence. I was sick with a bad virus for about two weeks, then felt a little better for about a week, now I have a flaming sinus infection.

So to help with my sick/blogging capabilities I (along with my parents help!) have saved up and bought myself an IPAD!







This is not a christmas present. Nor is it a Hanukah gift. It is simply a "Holy Crap! I have enough, and free overnight shipping! Ahhhhhh!"

Now I can blog from the comfort of the couch, or bed, or anywhere else for that matter. I love it.

As far as baking goes . . . Well let's just say that freezer I stocked has been saving my keister. Usually I can bake while I'm sick, but this one has just knocked me out completely. Hopefully in the next couple of days I'll be able to make a couple more batches of Teff and Brown Rice Oreos. Oh yeah. I haven't told you about those yet. Well maybe that's something else you can look forward to this week. :)

In the meantime, I've been living on deli meat, Sunflower Seed Butter, and these gluten and corn free Asian noodles.





I found these at my local health food store. They come in flavors like Garlic & Onion, Thai Ginger, and Vegetable. But my favorite is the Bangkok Curry. It makes my nose run, which is always good when your sick. Plus it only has 170 calories. I usually add some chicken and broccoli florets to round out the meal. Sooo good!




Ready in 3 minutes. Steam cooked not fried.




I also found these delicious snacks. They are:
gluten-free
cholesterol-free
dairy-free
vegan
Wheat-free
Preservative-free
Soy-free




And only 156 calories for 6 pieces.

Ingredients: almonds, Rice Malt, Evaporated Cane Juice, Sea Salt

Simple and good.



They come in flavors like Almond Crunch, Pom-raspberry Crunch, Cran-blueberry Crunch, Black Sesame Crunch, and many more.


- Posted using BlogPress from my iPad

Update!

BTW this is my puppy Zander. Soooo adorable.

Hey everyone!!!

I don't have a lot of time tonight, but I wanted to update you all on my progress.


I lost 2 lbs!!! Oh yeah!

Have you seen "Despicable me"?

If you have, imagine Vector saying the above.

If you haven't seen it. Go rent it!!

Right now!

I'll wait.

Are you still there? No. . . okay.

Bye!

Gluten free, Corn free, Soy free, Bohemian Wedding Cake

God, I love Iced Tea

I promised a while ago that I would tell you all more about my weight loss and my fitness and diet.

So, guess what?

I have recently unlocked the key to my continued weight loss. But first, how about a little family history?

Good. My birth father's family is very heavy. Pretty much every single last one of them. About half of them have or have died from diabetes. My mother was always worried I would develop diabetes, especially since I was a fat kid.

About 4 months ago my weight started plateauing. So I started trimming back my calories. 1,200, 1,100. 1000. Nothing. Then I got sick for a week, and even though I kept my calorie intake the same, I gained weight. I was shocked. I went to my mom, to get some sage advice. She reminded me about my families diabetes. She said what I had been doing (calorie counting) had worked up until this point, but now I needed to try something different.

So we decided I would eat like a diabetic for a couple weeks and see what happens. So I a going to chronicle my progress here for you all to see.

So here are my dietary rules:

1. No gluten. (Duh!)

2. Low Diary

3. Carbs only eaten with protein

4. Lean Protein

5. Eat every two hours



My snack. I ate while I read my Google Reader. :)



Results for week 1:

I followed all my rules.
And . . . drum roll please . . . I lost 5.5 lbs.

Boo yah!!!

Since you can't see me, I'll just tell you. I'm doing a happy dance.

It's a total reversal of how I used to eat, so it's a big adjustment.
But for now . . . I'm kinda diggin it. :)

I've recently started following several diet and fitness  blogs. I love how they write and the personality of their posts! Some of my favorites are:

Oh She Glows

Eat, Live, Run

Sweets and Skinny Jeans

The Fitnessista

On a recent post on a Eat, Live, Run I found an amazing recipe for Bohemian wedding cake. Of course this recipe was gluten-ful so I had to adapt it for a gluten, corn, and nut free audience. What resulted is a delicious, nutritious, carrot cake replacer. I am seriously considering using this as my wedding cake. It is that good. And before you ask, yes I am a bohemian. :)



Gluten-free, Soy-free, Corn-free
Bohemian Wedding Cake
Makes 1 9-inch round or square cake
Adapted from Jenna at Eat, Live, Run's recipe

1 C. Buckwheat Flour (Certified Gluten-free)
1 C. Brown Rice Flour
1 tsp Xanthan Gum
1/2 tsp Salt
1 tps Nutmeg
1 tsp Ground Cloves
1 1/2 tsp Baking Soda
1 C. Packed Brown Sugar
1 15-ounce can Pumpkin
1 C. Canola Oil
2 Eggs
1 tsp Vanilla Extract
1/4 C. Blackstrap Molasses
1/2 C. chopped Walnuts

1. Preheat your oven to 350 F.

2. Combine the flours, xanthan gum, baking soda, salt, nutmeg, and cloves.

3. In another bowl combine brown sugar, pumpkin, oil, eggs, vanilla, and molasses.

4. Combine the dry and wet ingredients.

5. At this point you can add the walnuts. I wanted this to be a nut free recipe so I didn't.

6. Pour into a parchment lined baking pan. Bake for 45-50 minutes or until a toothpick comes out clean.

7. Let cool completely and lift out with parchment. At this point you can frost this with a cream cheese or buttercream frosting. I personally like it either plain or with a cream cheese frosting.

Check this and other recipes out @ Gluten Free Wednesdays and Slightly Indulgent Tuesday.

Gluten free, Corn free, soy free Breakfast Pizza's

Okay, so who here during their gluten eating days, loved cold pizza for breakfast?

Show of hands? Come on!

Yeah, me either. If I was eating pizza it needed to be warm, it needed to be cheesy, and mostly it needed to be good. Sadly, gluten-free pizza, if good when it is freshly baked, losses it je ne se que, when reheated. So pizza for breakfast is out of the question. Or is it?

How many of you shop at Trader Joe's?

It really is the best store. I am physically in love with their Brown Rice Tortillas. They are whole grain, gluten-free, soy-free, and corn-free. I eat them all the time. I bake them off as tortilla chips, make wraps, my mom makes rice tortilla chicken enchiladas with them. But my favorite way to eat them is baked into a  . . . BREAKFAST PIZZA!! Oh my goodness these things are delicious. Brown, crunchy, and beautiful! Breakfast Pizza's are super easy to make and very healthy.

Plus, you can add any leftovers you have. Making it healthy, delicious, and partly "green".
Yum.

Breakfast Pizza's
Makes one serving.

1 Brown Rice Tortilla
1/4 C. Hunts Basil Garlic Oregano Sauce
1/2 C. Mozzarella Cheese
1 pinch Oregano
1 pinch Fennel Seed
1 pinch Kosher Salt
Chicken, pepperoni, Canadian Bacon, any kind of sausage really
Vegetables eg. broccoli, peppers, onions, olives

1. Preheat your oven to 440F. Line a baking sheet with parchment paper.

2. Place tortilla on sheet and top with sauce, cheese, seasonings, and toppings.

3. Sprinkle with the salt.

4. Bake for 10-12 minutes.

5. Allow to cool 2 minutes, then cut with a pizza cutter.

And the best part. Without the proteins and veggies (since those are subject to change) it's totally 225 calories. Boo Yah!

Gluten-free, Corn-free, Soy-free Quinoa Crac' an Cheese

I don't know about you, but I am always looking for new ways to eat quinoa.
Yes, it is very healthy for you. Yes, it's a power grain from the Aztecs. And yes, it has a ton of protein. But, at the same time, you can only eat it dry so many times. This delicious recipe came about through a cooking mistake.

I was making a batch of quinoa one day, and I accidentally put to much water in the pan. This caused the quinoa to be overcooked, and completely mushy. I didn't want to throw it out. After all quinoa is kind of expensive.

So I was sitting there with a pot of mushed quinoa, and then poof! Light bulb! Grits! Well  . . . quinoa grits.

Okay so I added salt, pepper, cheddar cheese, and Parmesan cheese. They where amazing!

As soon as my sister tried them she said, "OMG. These taste like mac' and cheese. Or like Crack and cheese! They are soooo good."

So, I decided to call this recipe Quinoa Crac'an cheese.

These would be great as a side to pork chops, steak, or breaded baked chicken. Plus, in comparison WAY lower in calories then any kind of macaroni and cheese I've ever seen. You also receive all the health  benefits of quinoa.

Quinoa Crac an Cheese

2 1/2 C. Water
1 C. Quinoa
1 1/2 tsp Salt
Fresh ground Black Pepper
2 C. Cheddar Cheese
1/2 C. Parmesan Cheese, grated
1/4 C. Cooked crumbled Bacon, optional

1. Bring water to boil in a large saucepan.
2. Add 1/4 tsp salt and quinoa. Cover, and lower to a simmer. Simmer for 20 - 30 minutes until most of the moisture is gone and quinoa is completely broken down.
3. Remove from heat and add rest of salt, pepper, cheeses, and if using, bacon.
4. Stir until completely combined, and all cheese is melted.
5. Taste and add salt and pepper as needed.
Serve warm. The Crac' an Cheese refrigerates and reheats well.

Gluten, Corn, Soy Free Paillard Eggplant

Okay, before I talk about what I want to talk about today, I have a story I want to tell you all.
I was at the store last night, and as usual my cart was full of a ton of vegetables. Beets, fennel, turnips, lemons, apples, eggplant, and broccoli slaw to name a few. So I get up to the check out counter and the women ringing me up gets to the turnip and says
"What is this?"
I reply, "Oh, It's a turnip."
"Really? How weird."
And the bagger girl who is probably about my age, says "I thought beets were that shape. I don't know. I don't eat them."

So what is the moral of this story? People, take a stroll through the produce department sometime. Pick things up, smell things. You might find something delicious and learn a thing or two.

So now . . .

Eggplant.

Wait. Didn't I just give you a recipe using eggplant?!
That's true. I did.
But in my defense I do love eggplant and they are on sale at most stores right now. So technically, I am not being repetitive. I'm being current.

So, Eggplant.

Many people don't think much of eggplant. Most people don't give a fig about it's high fiber content. Or it's phytonutrient content. Or it's potassium, folate, or magnesium.

All they care about is if it is delicious. Fortunately this recipe is.

I call it Paillard Eggplant. You will see why

Paillard Eggplant

1/2 Aubergine Eggplant, peeled and sliced 1/8 inch
1/3 cup GCSD-free Mayonnaise, I use my own
2 cups Bread crumbs
1/3 cup Grated Parmesan, optional
1 1/2 Tbs Organic No Salt seasoning, this is kinda like Mrs. Dash
1 1/2 tsp Kosher Salt

1. Preheat oven to 375F.

2. Cover baking sheet with parchment.

3. Mix the bread crumbs, Parmesan, No salt seasoning, and kosher salt in a large baggie. Pour out onto a plate.

4. Spread a piece of eggplant with a thin layer of mayo, then press into the bread crumb mixture coating both sides. Place on baking sheet. Continue with the rest of the eggplant.

5. Bake for 10 minutes, flip over, Bake for about 6-10 more minutes.

I love these by themselves, but they would taste delicious dipped marinara sauce. Sort of like a deconstructed Eggplant Parmesan.

Thank you!

Well, the votes have been tallied. The results are in.

(Drumroll)

I didn't make it.

Well, that sucks. But oh well.

There is always next year.

I want to thank you all so much for your votes. Really it means a lot to me to kow I have your support.

I love you all!

Here is me and my sister Eden at Rileys Farm in Oak Glen, Ca on Tuesday.

Eggplant and zuchinni Lasagna

Class . . . today we are going to talk about your colon.

Just kidding.

Not really. We are going to talk about something that directly affects your colon.

How many fruits and vegetables are you eating?

To find out how many fruits and veggies you should be eating visit http://www.fruitsandveggiesmatter.gov/

Honestly most Americans don't eat anywhere near the amount of vegetables that they should.
Ever since the "invention" of fast food back in the 50's people have gradually slacked off in their consumption of  veggies.

Eating gluten, corn, and soy-free limits, okay eliminates the ability to eat fast food. I personally find this to be a blessing. I used to eat a lot of fast food. At least a couple times a week, including eating out at different regular restaurants, but when my family went gscf (gluten, corn, and soy free) that all ended. Since then we haven't eaten out in 2 years. Now we eat fruit, vegetables, home baked bread, whole meats, real food. It's the best thing we've ever done. I could never go back.

You know what is the best thing about eating fibrous foods? Everything gets easier, if you know what I mean. ;) Plus, you lose weight, your skin has a healthy glow, and you have more energy. Where's the bad?

Now I'm not saying you have to eat salads every day, (even though I do) vegetables can be made into just about anything. Stir fry, casseroles, cauliflower can be steamed and whipped like potatoes, crudites with dip, in an omelet, celery and nut butter, zucchini pasta, and lasagna. Yesterday I made vegetable lasagna for the first time  . . . EVER. I made it with eggplant and zucchini. It was delicious! Even my 12 year old little sister went back for seconds. It was that good. Hopefully you think so too.

Eggplant and Zucchini Lasagna

2 large eggplant

3 zucchini

1 large bag Skim mozzarella cheese

7 cups Tomato Sauce ( I used a combination of Hunts crushed tomatoes and diced tomatoes)

1 1/2 Tbs Italian seasoning ( I make my own using equal parts oregano, basil, and marjoram)
1 1/2 tsp Fennel seed
1 medium can sliced black olives
1 c. shredded Parmigiana Reggiano

1. Peel and slice the eggplant and zucchini, bake on a baking sheet lined with foil for 20 minutes at 400F degrees.

2. Mix sauce, seasoning, and fennel in a bowl.

3. Combine mozzarella and Parmesan cheese.

4. Layer the eggplant, zucchini, sauce, cheese, and olives. I started with a little sauce, then eggplant, sauce, cheese, olives, zucchini, sauce, cheese, olives . . . . until you fill a large baking pan.

5. Bake at 400F for 35-45 minutes or until all veggies are mostly tender.

Check this and other recipe at Simply Sugar and Gluten free

VOTE NOW!!!!! please?

Hey everyone!


Guess what?!

The voting for The Next Project Food Blog Star starts today!!

So if you think I'm funny . . . Or you think I bake corn, gluten, dairy, and soy free . . . Or you think my food is delicious . . . then please click on the widget on the right to vote for me!

So go. Right now. I'll wait here. Oh and while your out voting for me and singing my praises, here's a video I think you might enjoy. But if your dairy free then just substitute Rice Malk for the title.

Gluten-free, Corn-free, Soy-free, Dairy-free Pumpkin Bread

I have always had a love/hate relationship with food. Overweight since I was 7, it seemed like I was always thinking about food. When I got older, my focus on food in general got worse. I started focusing on losing weight. Counting calories, working out, steaming veggies. I thought I understood eating and nutrition, but I didn't, not really.

Then my mom got sick.

She completely lost her ability to swallow. She couldn't eat or drink anything. She could barely get down water! My strong, beautiful mom started wasting away. It took us about a year of doctors appointments, emergency room visits, and "procedures", to find out that she suffered from food allergies. After adopting an elimination diet for six months we discovered my mom is allergic to 24 different things including gluten, corn, dairy, and soy. Finding out that you are unable to eat most of the things that the rest of the world eats is devastating! No more eating out, eating at a BBQ at a friends house, popcorn at the movies, food at the fair, or brunch with the family. Why live?

It's a huge job trying to figure out what you can eat on a rotation diet, not to mention dealing with swallowing difficulties! So I decided to take over making my mom's food. I was never really a big "cook-er" before I made this decision. My mom is an amazing cook. She's made homemade breakfast, lunch, and dinner's my whole life. I would go in and help her, maybe cut up salad, stir something for her, or open cans. Mostly I'd just watch. Watch how her hands moved when she crushed basil to add to soup. Watch her arms work when mixing a batch of chocolate chip cookies. See how quickly she moved when preparing multiple dishes. From watching her I learned how to cook.

I had a huge task in front of me. I had to find alternative proteins. Figure out how to cook different grains and vegetables in a way that she could swallow. Not to mention the actual cooking and baking. I also had to balance out her calories and nutrition.

Being forced to understand the role foods play in out health, completely changed how I thought about what I put in my body.

When I decided to start a blog, I knew that I didn't just want to talk about eating gluten-free or even soy-free. What I really wanted to is explore how changing our diets for the better will positively affect us. How eating healthy will make you  healthy and happy. Not to mention by making the food healthy and delicious . . . .well where's the bad?!

I think I should be the next Project Food Blog Star because I have a voice. A voice that needs to be heard. It's a voice from another time and place. A time when food was real. When the colors where genuine. A place where people are healthy and alive.

I cook and write the way people used to, the way we all remember our grandmothers (not mine, but maybe yours) cooking. Fruit, vegetables, protein, grains. Real foods. Whole foods. If I can trace it to the earth I eat it. Write about it. Period.

Also so many people in this country and beyond suffer from food allergies. 1 in 10 people suffer from gluten allergies in the united states alone. More and more people are finding out they have food allergies, and are searching online for something, anything to eat. If they could come to FoodBuzz and find hope and answers . . . What more could they ask for? If I were the next Project Food Blog Star these people will be represented, and I will do my darnedest to bring them the best food I possibly can!


What should I eat for breakfast?

People around the world ask themselves that question every morning. For the average person, a bowl of cereal or a pastry will do, but for allergy sufferers neither of these work. Most store bought cereals are full of gluten, corn, or so much sugar it will stop your heart. Gluten-free cereals, for the most part, taste like little cardboard bits floating in rice milk. Gluten-free pastry is a different beast entirely. Finding delicious pre-made gluten, soy, and corn free donuts or danish is as likely as finding a Slurpee in the middle of the Mojave desert!
So what do I like to do?


I bake delicious healthy breads and bars, freeze them and eat them at my leisure.That's right.
At any given time I have a freezer chock full of flax brownies, quinoa raspberry bars, scones, pumpkin bread, and cran-apple bread. I think that since we are coming on the fall season, I am morally responsible for telling you how to make the best quick breads you will ever have!

Pumpkin is really thought of as the underdog of the vegetable world. If it's not baked in a pie or flavoring the latest latte at a coffee shop, it's useless.
Well, all I can say is "Tutt, Tutt"! Shame on you for belittling pumpkin that way.


Don't you know pumpkin is practically a power vegetable?! Here are 5 reasons why you should eat pumpkin:

1. Pumpkin is loaded with fiber which helps lower cholesterol, heart disease, and helps with . . . Ur . . . other things.

2. It's orange color tells you it's high in beta carotene which research has shown helps prevent certain cancers.

3. Pumpkins contain lots of anti-oxidant vitamins A and C, as well as zinc and alpha-hydroxy-acids which helps to reduce the signs of aging.

4. Eating an ounce of pumpkin seeds three times a week can lower your risk of an enlarged prostate.

5. 1/2 a cup of pumpkin seeds has 92% of your daily value of magnesium. Boo yah!

Hopefully 5 reasons are enough for you to realize you must make this bread!

Gluten-free, Corn-free, Soy-free Pumpkin Bread
From The Allergen-free Handbook
Makes 1 Loaf

1/2 c. Canola Oil
3/4 c. Agave Nectar

1 tsp Pure Vanilla Extract
1 1/2 c. Pure Pumpkin Puree
1 tsp Ground Cinnamon
1/2 tsp ground Nutmeg
2 c. Brown Rice Flour
1 c. Tapioca Starch
3/4 tsp Xanthan Gum
1 1/2 tsp Baking Soda
1/2 tsp Salt 1/ c. Raw Pumpkin Seeds
1/2 c. Chocolate Chips

1. Preheat the oven 350F.
2. Combine the oil, nectar, and vanilla until it thickens.
3. Add pumpkin, cinnamon, and nutmeg. Combine.
4. Whisk together flours, xanthan gum, baking soda, and salt.
5. Combine dry to wet. Fold in pumpkin seeds.
6. Bake for 30 minutes rotate, reduce temperature t 325F. Bake or 40 more minutes.

Quinoa Salad and Home Baked Beans

I love the heat. I love the sun. And I love salads. Thats right, salads. I recently made a quinoa salad that includes all of my favorite things. It's mostly vegetables, but if you were to add some diced avacado or diced boiled egg this could be a tasty lunch. I made it a little easier on myself by buying a omelette mix of already diced vegetables from my favorite produce supplier, Washington Produce. You could really put any veggies in here that you went broccoli, beets, shredded carrots, or if your like my sister Sour Patch Kids.

 

Quinoa Salad

1 C. Organic Quinoa

2 C. Water

3/4 tsp Salt

1/3 C. Dried Cranberries

1/4 C. Diced Tomatoes

1/4 C. Red Onions

1/4 C. Broccoli Florets, small

1/4 C. Cauliflower Florets, small

1/4 C. Diced Celery

1 Tbs Red Wine Vinegar

2 Tbs Kalamata Olive Oil
1 tsp Salt
Fresh cracked Black Pepper

1. Bring water and salt to a boil. Add salt and quinoa. Cover and simmer for 15-20 minutes.
2. Allow to cool.
3. Mix in all the veg and cranberries. Season with salt and pepper.
4. Place vinegar, oil, 1 tsp salt, and pepper in a jar with a lid. Shake to combine. Drizzle quinoa mix with vinegarette, mix and refregirate.
5. Serve chilled.

I love baked beans but unfrotunately it seems as if all brands of baked beans contain someone non-baked bean related ingredients. Even top brands of baked beans contain caramel coloring, which is made with corn. It's ridiculous that they have to do this, especially considering how easy it is to make homemade baked beans. I mean can't we just keep our food the same color in a can as it is when cooked?! I don't care if my beans our only brown instead of mahogany brown. I really don't! So I decided to make my own.

Home Baked Beans

6 Cans White Beans
4 Slices Bacon (any flavor you like. Applewood smoked would be great!)
1 C. Light Brown Sugar
1/2 C. Molasses
1 Tbs Dried Minced Onion

1. Heat oven to 350 degrees.
2. Pour beans and juice into a baking pan deep enough to hold everything.
3. Snip bacon into small pieces, and add to pan.
4. Add molasses, onion, and brown sugar. Stir to combine.
5. Bake for 1 1/2 hours or until thick and bubbly.

It's a Baby Shower!

Here's me the day of the Baby Shower!

Hey everyone!

Something interesting happened this past weekend. J. a friend of mine is pregnant and some of her friends threw her a baby shower. J. has  lot of dietary problems, one of which is being allergic to wheat. Not gluten, but wheat. Unfortunately the people throwing her baby shower did not plan anything for the mother-to-be to eat. They figured she could just eat the salads. They didn't even have a cake for her. They had cake for everyone else, and some ice cream for her. When my mom and I heard this our hearts broke! This poor pregnant woman who had gone without any wheat her whole pregnancy, was now not going to be able to eat anything but salad at her own shower. We decided to make her something she hadn't had for 8 1/2 months.

My mom made a beautiful 5 inch deep gluten-free, corn-free Beef Lasagna. Then we used "Healthy Bread in Five minutes-a-day" recipe for Gluten-free Crusty Boule Bread for the garlic bread. For dessert I made gluten-free, corn-free "baby" lime tarts, quinoa raspberry bars, and flax brownies. Everything was a huge hit!

The only problem  was that we only made enough for the mom-to-be, us, and those we knew who had allergies. We had no idea that non-allergic people would be chowing down on the food too! Thank goodness we pushed J. to get in line before it was all gone! 

I think these recipes would come in handy for either a baby shower or a wedding shower, just change the color scheme!

Hope you enjoy them as much as the party guests did!

This is a regular sized tart. The mini ones disappeared too quickly for me to take a picture!

Gluten-free, Corn-free, Soy-free "Baby" Lime Tarts

Makes 30 mini tarts

For the crust:

1/2 C. Spectrum Organic Shortening

1/2 C. Corn-free Powdered Sugar

3 Egg Yolks

Pinch of Salt

1 C. Brown Rice Flour

1/2 C. Amaranth Flour

1/4 C. Potato Starch Flour

For the filling:

3 Egg Yolks

1 Can Sweetened Condensed Milk

1/2 C. Lime Juice

2 tsps Grated Lime Zest

Prepare crust:

1 In a mixer, whip together the shortening and sugar, until light and fluffy.

2. Add egg yolks and salt and mix.

3. Add the flours and mix briefly.

4. Put the mixture into a large zip-lock and refrigerate for 1 hour.

5. Line a mini-muffin pan with color coordinating liners. I used blue and green. Michael's carries the liners in several color combinations in their cake decorating department.

6. Press a tablespoon of the crust mixture into each muffin cup. You want it to fill the bottom, but not climb the sides.

7. Bake at 350 degrees for 3 minutes.

Prepare filling:

1. Whisk egg yolks with lime zest.

2. Add the sweetened condensed milk. Whisk.

3. Add the lime juice.

4. Fill the par baked crusts with the filling, leave a little space between the filling and the top of the cup.

5. Bake for 9 minutes or until a butter knife inserted in the center comes out mostly clean.

6. Refrigerate before serving.

Dark Chocolate Flax Brownies

Makes 15 brownies.

8 oz Bakers Chocolate

2 oz Semi-sweet Enjoy Life Chocolate Chips

1 C. Spectrum Organic Vegan Shortening

4 Eggs

2 C. Brown Sugar

1 rounded cup, Flax Meal

1/2 C Brown Rice Flour

1 tsp Salt

1/2 tsp Baking Soda

4 tsp Vanilla

1. Preheat oven to 350 degrees. Line an 11x13 inch pan with parchment paper.

2. Using the microwave, melt both chocolates and shortening in a small bowl. Stir. Set aside.

3. In a mixing bowl, beat the eggs till frothy. Add the brown sugar and beat until the mixture is smooth. Add the chocolate a little at a time - incorporate it slowly - and beat until shiny and thick.

4.In a bowl, combine the dry ingredients. Add the dry mix to the chocolate mixture, beat well. Add the vanilla, and mix for 30 seconds.

5. Pour into pan and bake for 33 minutes.

Quinoa Raspberry Bars

Makes 15 bars.

1 C. Sorghum Flour

1/2 C. Buckwheat Flour

1/2 C. Tapioca Starch Flour

1 C. Quinoa Flakes

1 tsp Xanthan Gum

3/4 tsp Salt
1 tsp Baking Soda
1 1/2 Baking Powder
1 tsp Cinnamon
1/2 tsp allspice
1 2/3 C. Light Brown Sugar
2/3 C. Olive Oil
2 Tbs Molasses
2 tsp Vanilla
2 Eggs
1/2 C. Enjoy Life Semi-sweet Chocolate Chips
1/2 C. Freeze Dried Raspberries (broken up)

1. Whisk together the dry ingredients.

2. Whisk together the wet ingredients.

3. Combine the wet and dry ingredients with a sturdy spoon until you get a sticky batter. This will take some time, but keep at it!

4. Add in the eggs. Mix until combined.

5. Mix in chocolate chips and Raspberries.

6. Line an 11x13 pan with parchment paper. Press batter evenly into pan.

7. Bake for about 23 minutes.

Gluten-Free, Corn-free Strawberry Lemon Tarts

Some of you may remember my post on Key Lime Pies. Some of you may not. However, since posting that recipe I have come across some . . . difficulties. I tried changing the flavor to make strawberry cream pies, orangesicle cream pie, and chocolate cream pies. I have been successful with all of them, but boy was it difficult! So I thought I would share my misfortunes with you all so you can learn from my mistakes.

1. This is not a dairy free recipe. Sorry! However this recipe needs citrus juice to react with the sweetened condensed milk, otherwise the filling is too thin and runs out of the English muffin ring.This ends up in the filling burning, the sugar caramelizing, and the pie tasting like carcinogens. Yuck.
2. Don't bake the pies too long. Bake only until the filling is set (or doesn't jiggle when shaken), and when a butter knife inserted in the center comes out mostly clean.
3. Don't press too much of the tart crust into the rings, if you do you won't have enough filling.

I am having some lighting/camera issues, so I will post pictures of this recipe sometime in the next couple of days.

Strawberry Lemon Tarts
For the crust recipe, refer back to my post on Gluten-free Lime Tarts.
For the strawberry Lemon tart filling:

1/4 C. Strawberry Puree
1/4 C. Lemon Juice
3 Organic Free Range Egg Yolks
1 can Sweetened Condensed Milk

1. Whip egg yolks until light. Add puree and lemon juice, whip together.
2. Pour in sweetened condensed milk, and mix until thick.
3. Pour into pre-baked tart rings. 

Gluten-free, Corn-free, Soy-free Pumpkin Tarts

Okay, I don't know about you guys, but I tend to stock up on seasonal items when they are on sale. Turkeys around Thanksgiving, picnic tablecloths in the summer, and toys in the winter. Well, last fall I bought about 10 large cans of Libby's 100% Pure pumpkin. Why so much pumpkin, you may ask? First, it was a great deal. Second, last summer my local grocery store completely ran out of pumpkin. They were out of whole pumpkins and canned pumpkin. This is a problem when you are on a rotation diet and need to have pumpkin amaranth bars. I promised myself this would never happen again. So I had hoard of pumpkin in my garage. This week I decided to break out some of that pumpkin and create individual pumpkin pies.

I know what your thinking. "It is 100 degrees outside! What are you doing baking pumpkin pie?!"
Well, I don't think that pumpkin pie is exclusively fall dessert. I enjoy pumpkin pie year round. I mean after all, isn't pumpkin pie really just an exaggerated  custard pie? Would anybody look at me weird if I said I was eating coconut cream pie in the summer? Well, would you?
Didn't think so. Now that you've been properly chastised, let's move on.

I love making individual pies and tarts. I use English muffin rings because they are the perfect size. I have a pie dough crust recipe that I love to use for all of my pies. It's very flexible, and rolls out like a gluten-full pie crust, after it's baked it has a wonderful flaky texture.

For the filling, you can't go wrong with the recipe on the back of the can. I like to use the Fat Free Evaporated Milk. I think it makes the custard taste richer, without adding a ton of fat. Also, I like to mix my own spices but you can use pumpkin pie spice if you would like.

My last tip is to triple check that the can of pumpkin you're using is 100% pure pumpkin, not pumpkin pie mix. Depending on your allergies, the pumpkin pie mix might contain something that will mess you up.

On a side note, for any of you out there who watch Memphis Beat on TNT, doesn't make you want to eat biscuits and drink sweet tea? It sure does me.

Gluten-free, Soy-free, Corn-free, Individual Pumpkin Pie
Makes 4 4-inch Pies

Pie Crust:
1 C. White Rice Flour
1/2 C. Tapioca Starch Flour
1/4 tsp Salt
2 tsp Xanthan gum
1/2 C. Spectrum Organic Shortening
1 Organic Egg, beaten
1 tsp Apple Cider Vinegar
3 Tbs Ice cold water

Pie Filling:
1/2 C. sugar
1/2 tsp Salt
1 tsp Nutmeg
1/2 tsp Cloves
2 Organic Eggs
1 can Pure Pumpkin (15 oz)
1 can Fat Free Evaporated Milk (12 oz)

1. Mix flours, salt, and xanthan gum in a bowl. Rub in the shortening but not too much. The mixture should resemble baked beans. In a separate bowl, whisk together the egg, vinegar, and ice water.
2. Slowly stir the mixture into the flour mix until a ball is formed.
3. Knead the pastry, with a little rice flour, for 2-3 minutes.
4. Wrap with plastic wrap, and refrigerate for at least an hour.
5. Roll out dough on a floured board. Take the English muffin rings and cut out a circle of dough about an inch bigger then the ring. Put the rings on a parchment covered baking sheet, press the dough into the ring. If you rip a hole, you can just patch it. Poke the dough a couple of times with a fork. Bake the pie shells at 425 degrees for 10 minutes.
6. Mix sugar and spices. Beat eggs in a large bowl, add the sugar mix and the pumpkin. Gradually stir in milk.
7.  Prepare the pie filling, and pour into the baked shells.
8. Bake at 425 degrees for 15 minutes, then reduce the heat to 350 degrees and bake for another 20 minutes; or until a butter knife inserted in the middle comes out clean. Don't use a tooth pick or cake tester, the custard testing won't work right.
9. Make sure you allow it to come to room temperature before serving.

Enjoy your "fall" dessert this summer!

 

Millet Chocolate Chip Tea Biscuits

I am constantly trying to use different flour combinations. I do this to gain the health benefits of different grains, and also to make sure I'm not overloading my system with only one type of grain.

One grain that I particularly love is millet. I love to use it as grits, cook it as cereal, bake the flour into bars, biscuits, and breads. It does tend to make things a little bit more crumbly, so if you try substituting it out, make sure to take that into account. One of my favorite recipes is Millet Chocolate Chip Tea Biscuits.

Millet Chocolate Chip Tea Biscuits
Inspired By the Flying Apron

1 3/4 C. Millet Flour
1 C. Tapioca Starch Flour
1 1/2 C. + 1 Tbs Garbanzo Bean Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
3/4 tsp Salt
1 C. Canola Oil
1 C. Sugar
1 C. Rice Milk
1 C. Enjoy Life Chocolate Chips

1. Combine flours, baking powder, baking soda, and salt.
2. Combine canola oil and sugar in a stand mixer. Add the flour and rice milk alternately.
3. Add chocolate chips, mix briefly.
4. Chill the dough for three hours.
5. Preheat oven to 360 degrees.
6. Scoop out the dough with an ice cream scooper, place on parchment paper covered baking sheet, and slightly flatten.
7. Bake for about 30 minutes.

Gluten-free, Corn-free, Soy-free, Dairy-free, Chocolate Chip Blondies

Hey everyone! Now that things are settling down in my crazy, insane life; I promise that we will return to our normal posting program. You are also probably going to notice a few changes that will be made around here. Have you noticed the new background? How about the new recipes page? A lot of new things going on, so keep coming back to check it out!

I wanted to share two things with you guys today.

First, through some of your comments I realized that not everybody has a breadmaker to bake their bread in. I personally think if you are going to go gluten-free this is definitely an amazing time saver, but to each their own.  A loaf of bread I only ever bake in the oven is Vegan sandwich Bread from Ali over The Whole Lie Nutrition. It comes out wonderfully, and tastes amazing spread with pesto.

Second, nobody in my family is allergic to egg so only every now and then do I make something intentionally egg-free or vegan. having said this, I recently fell in love with Cybele Pascal's The Allergen-free Bakers Handbook. All of her recipes are egg-free, however I do not use egg replacer because most all of them contain corn which my family is allergic to. So I adapted a recipe out of this book to contain egg as well as making it so I can flip-flop flours as neccesary. To make this recipe egg free just replace the 2 eggs with 2 eggs worth of prepared egg replacer.

Gluten-free, Soy-free, Corn-free, Dairy-free Chocolate chip Blondie Bars
As adapted from Cybele Pascal's The Allergen-free Bakers Handbook

1 1/2 C. + 1 Tbs Sorghum Flour
1 C. + 1 Tbs Tapioca Flour
1/2 tsp plus 1/8 tsp Xanthan Gum
1 1/2 tsp Corn-free Baking Powder
1/4 tsp Salt
3/4 C. Spectrum Organic Shortening
3/4 C. Sugar
1/4 plus 2 Tbs Brown Sugar
2 tsps Vanilla Extract
2 eggs
1/4 C. plus 1 tsp Rice Milk
1/2 C. Ener-G Chocolate Chips

1. Preheat Oven to 350 degrees. Line a 9x9 in square baking pan

2. Whisk together flours, salt, baking powder, and xanthan gum.

3. In another bowl whisk until fluffy the shortening and sugar.

4. Add the vanilla and eggs.

5. Add the flour and rice milk alternately, mixing in between.

6. Add chocolate chips.

7. Bake for 30-35 minutes. Mine bakes in exactly 35 minutes.

Hope you like!

Check this and other recipes out at Simply Sugar and Gluten Free

Gluten free, Soy free, Corn free White sandwhich bread

I don't know about you, but somedays I am craving a sandwhich!! Just absolutely dying for a big, fat, juicy sandwhich.

Unfortunately on a limited calorie diet, anything described big, fat, and juicy is pretty much a no-no. But there are ways to fake big and juicy without any of the fat.

A sandwhich typically consists of bread, spread, meat, cheese, and typically some vegetable of some sort.

With gluten-free baking, bread is a touchy subject. Pretty much all store bought bread is disguusting, so that is not an option. I have figured out the easiest way to have fresh, soft, delicious bread all the time.

A breadmaker. Thats right. Breadmakers are no longer the trend of the 90's. Most breadmakers today even have a gluten-free setting. I love my Cuisinart Breadmaker, it makes the most beautiful white sandwhich bread. Soft, tender, flaky. Wait. Why describe the bread, when I can show it to you?

It slices and toasts beautifully.  It took me awhile to get the recipe just right, but now that it is I am happy to share it with you! This bread recipe posted below:

Gluten-free White Sandwhich Bread

3 Eggs
1/4 c. Olive Oil
1/4 Agave Nector
1 1/2 c. Buttermilk
1 tsp Salt
2 tsp Xanthan Gum
1 Tbs Yeast
1/3 c. Tapioca Starch Flour
1/2 c. Potato Starch Flour
1/2 c. Garbanzo Bean Flour
2 c. White Rice Flour

1. Your breadmakers manual should tell you whether to put the dry ingredients or wet first. If not, then place wet first, then dry ingredients on top. Sprinkle the yeast on top last.
2. Select Gluten free or Sweet Dough setting. Leave the bread in an extra 20 minutes after it has finished baking.
3. Pull out and let cool before slicing.

For the rest of your sandwhich, the options are limitless!

• Mayo, Spicy Mustard, Roast Beef, and Swiss
• Mayo, Yellow Mustard, Turkey, Tomato
• Avacado, Bacon, Lettuce, Tomato
• Egg salad
• Basil Mayo, Chicken, Provolone

A favorite of mine is a grilled open face sandwhich. Thats what I had for lunch the other day, you know, when I was CRAVING a sandwhich.

First I took1/3 of a Gluten-free whole grain baguette, cut in half, sprayed it with a little Grill Pam and broiled it until crispy and brown. Then I topped each half with 4 slices of tomato, 3 slices of Turkey, and half a slice of Swiss cheese. Then i broiled it until the cheese was all melted and bubbly. It was delicious!!!! And only 265 calories total.

See this and other recipes at Gluten free Homemaker
Gluten-Free Bread

Gluten free, Corn free, soy free Key Lime tarts

Finally! A break in the insanity long enough for me to write.

I bet that almost everyone out there has been forced to eat at either someone elses house or out at a public event. For the past three days I have had to eat out at a building project. It was so difficult trying to keep to my daily calorie limit! In the mornings, there were boxes and boxes of donuts. At lunch, iceberg lettuce as a vegetable. Burgers, chips, brownies, boxed cookies. Yuck. By the time I got home, which was usually at about 10:30, I was too tired to eat anything. Today I was practically gorging on vegetables. haha.

The only way I could eat low calorie was by following a few easy rules.
1. Don't eat anything pre-packaged or store bought.
2. Don't put mayo or full-fat dressing on anything.
3. Aim for protein, carb and vegetable. Don't double up on anything.
4. No dessert! It is all going to be full of fat, sugar, and empty calories.

By sticking to these rules I was able to only go above my calories by 150 each day, and I'm sure you can too.

Today I'm sharing with you all a recipe for a killer not-super low calorie, gluten, soy, corn-free dessert.

Gluten-free, Soy-free, Corn-free Key Lime Pie

Crust:
1/2 C. Organic Shortening
1/2 C. Corn-free Powdered Sugar
3 Egg Yolks, organic cage-free
pinch of salt
1 C. Brown Rice Flour
1/2 C. Amaranth Flour
1/4 C. Potato Starch

Filling:
3 Large Egg Yolks
1 14 oz can Sweetened Condensed Milk
1/2 C. Lime Juice
2 tsps Lime Zest

Prepare the crust:
In a food processor combine the shortening and sugar until fluffy. Add the egg yolks and pinch of salt, mix until incorporated. Add the three flours and mix briefly. Dump out in to a large zip bag and refrigerate for at least an hour.

Press half the crust mix into 4 english muffins tins resting on a parchment lined baking sheet.

Use pie weights or dried beans to prevent the crust from puffing too much.

Bake at 350 degrees for 10 minutes.

Prepare filling:
Beat eggs until fluffy.

Add all other ingredients and whisk until combined.

Prepare pies:
Pour filling into rings.

Bake for 10-15 minutes or until the filling is set and doesn't wiggle when shaken.

Let cool completely. They should come right out of the rings, if not take a butter knife and slide it around the edges. Top with whip cream if you can have it. Enjoy!

See this and other recipes at Simply Sugar and Gluten Free.