So yesterday after work I was really really craving something sweet, so I went to the co-op and found some dairy free, soy free chocolate chips that I can have so I could make some scones. They were yummy! But I kinda went overboard and ate like 3... Which the recipe says it's supposed to make 16 scones but I can never get them that small, so I make them bigger so I only made 9. So really it's like I ate like 5 of them... And holy moly I felt so sick. Probably because I ate so much at once but I just lay on the couch after that being like ugh. The left over scones don't even sound good today. Which is weird because used to be I could scarf practically that whole recipe! But this is a good thing, because that means maybe my body is getting used to not having so much sugar all the time. I still eat a lot of fruit, and every once in a while I will cheat on the candy but not as often or in a while. So that's good! I'm getting better! Slowly but surely.
Anyways, the really exciting thing is that while I was at the co-op I was wondering, seeing if they had anything new and exciting for me. And I found 2 things that I'm stoked about! First off, I found a bottled salad dressing that I can eat! Annie's organic lemon and chive dressing. Nothing bad in it, yay! Which is awesome, because I really don't mind at all making my own dressings, but it's just that most dressings I make at home are vinaigrettes and sometimes you want something a little more creamy. So I'm excited to try this one. Also, Daiya, which is a vegan cheese company, now makes cream cheese! They have plain or chive and onion, so I grabbed the chive and onion one to try it, because I can eat that one too! And it's pretty good too. Obviously not quite the same as dairy cream cheese, but it's good and no soy or gluten or anything. I'm thinking it will make a really good pasta topping. Like I used to make pasta with prosciutto, broccoli, and goat cheese, and it was so good cuz the goat cheese would melt a little and it would all get all creamy. So I'm thinking I will try that again with the Daiya cream cheese instead of the goat cheese. Plus a little walnut oil and and a little salt. YUM.
Friday, May 24, 2013
Tuesday, May 21, 2013
Blueberry Waffles... yup you heard me right.
Ok very excited about this recipe. It is another of my new favorite discoveries. Haha I've noticed that everything new that I make is all of a sudden a new favorite thing because I just get so excited when I find something that is yummy but follows all the rules! So this one is adapted from an entry over at Food.com I again can't say I'm the sole author of this recipe. But I did make a few adaptations, like taking out the sugar and adding blueberries.
2 cups white rice flour
1 cup arrowroot starch
1/2 cup tapioca flour
4 tsp baking powder
2 tsp salt
1/2 cup oil
4 eggs
2 cups milk (dairy free works of course)
1 package (6 oz?) blueberries
Mix dry ingredients together, then stir in wet ingredients. Might need a couple more splashes of milk to thin it out a little more, but no more than a few tablespoons. Mix in blueberries right before you are going to put them in the waffle iron, and then just make them as you would any other waffles in your waffle iron.
Now side note, this is a double recipe, so I usually make half of them and then stir the blueberries in and make the other half. Because they don't have any sugar in them, they make amazing plain waffles for dinner waffles (topped with the extra filling from your pot pie?) or they work really well for waffle sandwiches. Fry up an egg and stick it between 2 quarters of a waffle (my waffle iron is a Belgian so it makes circles) and maybe throw in some veggies or some sliced turkey or ham. Yum. And then the half that have blueberries are good just warmed up with a little butter on them. Also they freeze really well, so that's great because you can make a batch on Sunday, throw them in the freezer, and have breakfast for the whole week! In my waffle maker this recipe makes about 8 waffles, so I end up with 4 plain and 4 blueberry.
2 cups white rice flour
1 cup arrowroot starch
1/2 cup tapioca flour
4 tsp baking powder
2 tsp salt
1/2 cup oil
4 eggs
2 cups milk (dairy free works of course)
1 package (6 oz?) blueberries
Mix dry ingredients together, then stir in wet ingredients. Might need a couple more splashes of milk to thin it out a little more, but no more than a few tablespoons. Mix in blueberries right before you are going to put them in the waffle iron, and then just make them as you would any other waffles in your waffle iron.
Now side note, this is a double recipe, so I usually make half of them and then stir the blueberries in and make the other half. Because they don't have any sugar in them, they make amazing plain waffles for dinner waffles (topped with the extra filling from your pot pie?) or they work really well for waffle sandwiches. Fry up an egg and stick it between 2 quarters of a waffle (my waffle iron is a Belgian so it makes circles) and maybe throw in some veggies or some sliced turkey or ham. Yum. And then the half that have blueberries are good just warmed up with a little butter on them. Also they freeze really well, so that's great because you can make a batch on Sunday, throw them in the freezer, and have breakfast for the whole week! In my waffle maker this recipe makes about 8 waffles, so I end up with 4 plain and 4 blueberry.
Raspberry Balsamic Vinaigrette
Ok new favorite thing. This dressing is SO GOOD! I've been trying to come up with a dressing I can eat, because most salad dressings at the store (ok all, I have yet to come across one I can eat) have either soy or sugar or tomatoes or peppers or paprika or something that I can't eat. So I was on a mission to make my own. And I love raspberry vinaigrette so I figured why not try that? So I will admit, this recipe is taken straight from someone else, but it's so good it doesn't need any changes. Sometimes you find recipes that are good but still need a few finishing touches, but this one isn't. It's just straight up delicious.
So here goes, got this from Meatless Meals for Meat Eaters and it is AWESOME!
1/4 cup pureed fresh raspberries
1/4 cup EVOO
2 1/2 TB balsamic vinegar
1 tsp sea salt
1/2 tsp oregano
1/4 tsp black pepper
Whisk all ingredients together until blended. Or if you are like me, put them all in a spare pint sized mason jar and shake vigorously.
This was awesome. The only thing I would say is maybe a little less balsamic vinegar depending on how vinegar-y you like your dressings. Like maybe only 2 TBS instead of 2 1/2. But that just depends on personal preference.
Last night I used this on a salad with baby greens, romaine lettuce, broiled chicken, walnuts, carrots, cucumber, and halved grapes, and it was awesome. The grapes gave it some sweetness to counteract the dressing (I like to put strawberries on salads like this, but that is on my no-no list, as is apples which is my other go to salad fruit, but I'm so glad I discovered grapes) and it all just fit together quite well. And I'll bet this would make a really good marinade, maybe on some salmon for a salmon salad? I am not really a big salmon fan, but I'm trying to branch out and make fish more often. Because it is really good for you, and then it helps me eat something other than chicken at pretty much every meal.
So here goes, got this from Meatless Meals for Meat Eaters and it is AWESOME!
1/4 cup pureed fresh raspberries
1/4 cup EVOO
2 1/2 TB balsamic vinegar
1 tsp sea salt
1/2 tsp oregano
1/4 tsp black pepper
Whisk all ingredients together until blended. Or if you are like me, put them all in a spare pint sized mason jar and shake vigorously.
This was awesome. The only thing I would say is maybe a little less balsamic vinegar depending on how vinegar-y you like your dressings. Like maybe only 2 TBS instead of 2 1/2. But that just depends on personal preference.
Last night I used this on a salad with baby greens, romaine lettuce, broiled chicken, walnuts, carrots, cucumber, and halved grapes, and it was awesome. The grapes gave it some sweetness to counteract the dressing (I like to put strawberries on salads like this, but that is on my no-no list, as is apples which is my other go to salad fruit, but I'm so glad I discovered grapes) and it all just fit together quite well. And I'll bet this would make a really good marinade, maybe on some salmon for a salmon salad? I am not really a big salmon fan, but I'm trying to branch out and make fish more often. Because it is really good for you, and then it helps me eat something other than chicken at pretty much every meal.
Veggie "Pot Pie"
Ok so this was the first thing I made at home, and it could probably use some work (mainly more spices) but I will tell you what I did so far. As you might know, my parents are vegans, so that's the reason this is a veggie pot pie. But I'll bet it would be awesome with some broiled chicken or leftover turkey from Thanksgiving dinner. Also, the reason "pot pie" is in quotations is because you make this in a casserole dish and it only has one "crust" (I used biscuits, so it's really more like veggie and dumplings? but baked?) so it's not really actually a pie. Anyways, here goes nothing.
Filling
4 cups veggie broth or chicken broth
4-5 cups chopped veggies of your choice (I used broccoli, cauliflower, asparagus, peas, and carrots)
1 cup almond milk
About 1/2 cup all purpose gluten free flour (we used rice flour)
1 TBS minced garlic
onion powder, Italian seasoning, salt, pepper, etc to taste
Preheat oven to 350. Put broth in a soup pot, add veggies, and bring to a boil. Allow to boil for about 20 minutes, until veggies are cooked through and soft. Stir in almond milk and flour, and cook until warm again and thickened. Put in a casserole dish and top with biscuits.
Biscuits
This recipe was inspired by this recipe from Simply Gluten Free for pretty easy biscuits.
1 1/2 cups rice flour
3/4 cup arrowroot starch
1 TBS baking powder
1 tsp salt
6 tsp COLD fat (butter, shortening, Earth Balance)
3/4 cup milk (dairy free works too!)
Mix together dry ingredients, and then cut in the fat until pieces are no bigger than peas. Stir in milk slowly until dough forms. Piece of sections of dough and flatten into circles. Place circles on top of the veggie mixture in the casserole dish. Bake entire dish at 350 for 25 minutes until warm and bubbly and biscuits are starting to get browned.
To make biscuits by themselves, preheat oven to 400 and bake for 20 minutes on greased cookie sheet.
So the filling makes a little more than filled the pan I was using, but the leftovers are really good on either rice or waffles (recipe for waffles coming soon!), since it is all creamy and delicious. The biscuits might make a little bit too much too, but when you are putting them on the filling, I would say err on the side of thinner rather than thicker. I made my biscuit layer pretty thick and it just seemed like a little bit too much bread on there.
Filling
4 cups veggie broth or chicken broth
4-5 cups chopped veggies of your choice (I used broccoli, cauliflower, asparagus, peas, and carrots)
1 cup almond milk
About 1/2 cup all purpose gluten free flour (we used rice flour)
1 TBS minced garlic
onion powder, Italian seasoning, salt, pepper, etc to taste
Preheat oven to 350. Put broth in a soup pot, add veggies, and bring to a boil. Allow to boil for about 20 minutes, until veggies are cooked through and soft. Stir in almond milk and flour, and cook until warm again and thickened. Put in a casserole dish and top with biscuits.
Biscuits
This recipe was inspired by this recipe from Simply Gluten Free for pretty easy biscuits.
1 1/2 cups rice flour
3/4 cup arrowroot starch
1 TBS baking powder
1 tsp salt
6 tsp COLD fat (butter, shortening, Earth Balance)
3/4 cup milk (dairy free works too!)
Mix together dry ingredients, and then cut in the fat until pieces are no bigger than peas. Stir in milk slowly until dough forms. Piece of sections of dough and flatten into circles. Place circles on top of the veggie mixture in the casserole dish. Bake entire dish at 350 for 25 minutes until warm and bubbly and biscuits are starting to get browned.
To make biscuits by themselves, preheat oven to 400 and bake for 20 minutes on greased cookie sheet.
So the filling makes a little more than filled the pan I was using, but the leftovers are really good on either rice or waffles (recipe for waffles coming soon!), since it is all creamy and delicious. The biscuits might make a little bit too much too, but when you are putting them on the filling, I would say err on the side of thinner rather than thicker. I made my biscuit layer pretty thick and it just seemed like a little bit too much bread on there.
Sunday, May 19, 2013
Traveling with food allergies
Have to say, this trip was not too bad! Thankfully it was just me going over to Wyoming on the bus, so no plane trips or anything where I'm getting sick or having to eat in the airport or anything. And then I was just staying with my parents, and it was just the 3 of us, so I didn't have to worry too much about feeding a bunch of other people. So that was nice. It was a good trip though! It was a lot of fun, just getting to hang out with my parents some and help them with the store. It was their spring grand opening, so it was crazy busy! I helped out at the store some, but I don't know much about hardware or ranching, so I mostly just carried people's packages out to the car and cleaned things up. Also on Friday they were serving root beer floats and pulled pork, and on Saturday they were serving hamburgers, so I worked the food tables mostly those days. So I would help out at the store for a few hours, and then go home and clean the house and make dinner for my parents. Ha I was more the maid than anything, but that was ok! That was what they needed. And then I got to be there for Mother's Day, which was really good because it was my mom's first Mother's Day without her mom, who passed away in February. So I know that was hard for her, but I was glad I was there for her. So that was fun.
As far as food-wise, it was good in some ways and hard and terrible in other ways. I was cooking most of the food so I could make sure it was all things I could eat, so that was good! But then doing things like serving hamburgers and root beer floats and not being able to eat them, or we went out to eat once and it was so hard, I had to have a salad with just vinegar on it because I didn't know what kind of oils and things they had in the dressings. So at least I could something to eat, but still it sucked to be sitting there in a restaurant looking at this menu full of things I couldn't eat.
Since I got home I've been doing pretty good, except this weekend I have been really bad, I was guarding a swim meet yesterday and they had a bunch of free food for the coaches and the life guards and I cheated a little bit and had some things I probably wasn't supposed to. But other than that I've been sticking to my diet, taking my supplements, etc etc. My skin has definitely calmed down a lot from what it was a couple weeks ago, though I had a doctor appointment on Wednesday and she said that there's a couple places that might need surgery in the next few weeks if they don't get better, so I'm really hoping if I'm really good for the next few weeks then they will calm down and not need surgery. So we shall see.
Anyways, that's really all that's going on here, just trying to deal with food and all that. I have made some awesome things to eat lately though so I will have to post some recipes in a little bit too. Lots of things I made at my parent's were really good. Plus I have a few things to try still that I have ingredients for in the fridge. Yay food to eat.
Also, tonight I'm going to see the new Star Trek movie and I'M SO EXCITED!!! Haha random I know, I just had to throw that out there.
As far as food-wise, it was good in some ways and hard and terrible in other ways. I was cooking most of the food so I could make sure it was all things I could eat, so that was good! But then doing things like serving hamburgers and root beer floats and not being able to eat them, or we went out to eat once and it was so hard, I had to have a salad with just vinegar on it because I didn't know what kind of oils and things they had in the dressings. So at least I could something to eat, but still it sucked to be sitting there in a restaurant looking at this menu full of things I couldn't eat.
Since I got home I've been doing pretty good, except this weekend I have been really bad, I was guarding a swim meet yesterday and they had a bunch of free food for the coaches and the life guards and I cheated a little bit and had some things I probably wasn't supposed to. But other than that I've been sticking to my diet, taking my supplements, etc etc. My skin has definitely calmed down a lot from what it was a couple weeks ago, though I had a doctor appointment on Wednesday and she said that there's a couple places that might need surgery in the next few weeks if they don't get better, so I'm really hoping if I'm really good for the next few weeks then they will calm down and not need surgery. So we shall see.
Anyways, that's really all that's going on here, just trying to deal with food and all that. I have made some awesome things to eat lately though so I will have to post some recipes in a little bit too. Lots of things I made at my parent's were really good. Plus I have a few things to try still that I have ingredients for in the fridge. Yay food to eat.
Also, tonight I'm going to see the new Star Trek movie and I'M SO EXCITED!!! Haha random I know, I just had to throw that out there.
I'm alive!
Haha just incase anyone was concerned, I am actually alive. I know I've been away from here for a few weeks, but I have been busy. Finishing up the school year working on campus, went to Wyoming to visit my parents for a week, then when I got back I started my early morning (like be at work by 5 kind of early) shifts at the pool so then I have been napping all afternoon. And trying to get my workouts in as well as find time to work on my summer reading list and catch up on Doctor Who and all my nerdy shows that I watch. It's been busy! But it's been good. I love summers in Bozeman, it's just such a gorgeous area. It rains a lot in the first month (like today, it's been raining for the past 4-5 hours straight, at least) but then everything is green and beautiful and I just want to go hiking and hang out in the sunshine all day every day for the rest of the summer. So I'm excited it's finally summer! Anyways, today is my day to be productive inside since it is pouring outside, so I'm off to start some laundry and clean the kitchen, but I might take a break later and watch a movie or something so then I will tell you all about my life the last couple weeks. It's been hard dealing with the new food rules, and I won't say I've been perfect, but it's been good too :)
Subscribe to:
Posts (Atom)