Sunday, May 23, 2010

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

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

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.

Sunday, May 16, 2010

Gluten free Greek Strawberry "Tart"

Hey everyone!

It has been an unbelievably busy week, and unfortunately it seems like the crazyness will continue.

I have been cooking and baking though, so I have a lot to share with you. I can't share everything with you in this one post, so I am going to give you some small little tid bits.

You all know about my attempted weight loss, well I recently reached a pretty big mile stone. So far I have lost 50 lbs. I was so excited, I danced around the house for like 45 minutes. I have been working really hard the past couple of months, working out, dieting, and counting calories. So I thought about once a week I would feature a gluten-free diet recipe for those of you who have allergies and are trying to lose weight.

This weeks recipe is more of a snack or breakfast.

Greek Strawberry "Tart"

3 Cracklebred Original crackers
1/4 c. Fage Greek Yogurt
4 large strawberries
1 Tbs chopped walnuts
  1. Spread a cracker with 1/3rd of the yogurt.
  2. Slice the strawberries and arrange on to the crackers.
  3. Sprinkle with walnuts.
Total Calories: 145!

I thought this was a perfect summer afternoon snack.

Check this and other recipes out at What can I eat thats gluten free Wednesdays

Sunday, May 02, 2010

Gluten free, Corn free, soy free Millet bars

Hey everyone! Here I am posting before the weekend is up. Ha. I kept my word . . . and you doubted me. Shame on you.

Well, I forgive you. Moving on.

I am so excited about this new feature Foodbuzz just installed. It's called Healthbuzz and it has a specialized area for those who have food allergies as well as a vast library of other bloggers post's having to deal with other health issues. Another great feature is the section on Fitness. There are soooo many bloggers out there focusing on weight loss! It's inspiring. Plus, if you do check it out, you might just catch a glimpse of me over at Healthbuzz. Thats right. Your little ol' Funny Girl is a Contributing Editor over at Healthbuzz. So, go check it out. I'll wait here.

You back? Good.

Well remember that picture I teased you with earlier this weekend? Well now you are finally going to get the recipe! This recipe is Gluten-free, Soy-free, Corn-free, Dairy-free, and Egg-free. This recipe started with a flopped blondie recipe. When I tried to make it work, it came out amazing. So now I make "bad" blondies on purpose, and often.

Millet Bars

Whisk together these dry ingredients:
1/3 c. Garbanzo Bean Flour
2/3 c. Millet Flour
1/3 c. Tapioca Flour
1 tsp Xanthan Gum
1/2 tsp Salt
1 tsp baking soda
2 tsp Corn-free baking powder

In a seperate bowl, beat to combine:
2/3 c. Brown Sugar
1/4 c. No Sugar added Apple sauce ( I use Motts)
1/4 c. Olive Oil
2  1/2 tsp Vanilla
1 Tbs agave Nectar
1/4 c. Rice Milk

Combine wet and dry ingredients, add in:
1/2 c. Enjoy Life Semi-sweet Chocolate chips

Pour into 8x8 in Pan lined with parchment paper.
Bake at 350 degrees for 22-30 minutes.
Cool completely.

Melt in a measuring cup in the microwave:
3 oz Bakers chocolate, broken into small pieces
1 oz Enjoy Life Semi-sweet chocolate chips
1 Tbs Spectrum Shortening

Pour chocolate mixture over cooled bars, let completely harden before cutting.

Check this recipe and other recipes out at Slightly Indulgent Tuesdays.

Saturday, May 01, 2010


Hey all! I have a hugely busy weekend ahead of me, but I promise to post before its over.

I just thought I would wet your whistle with some pics of some upcoming recipes. Enjoy!

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