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.

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

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.

Tempting

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!