A Recovered Bread Fail

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Yesterday I told you I’ve been trying to find the “Best” gluten free, grain free, bread. I’m working on my own creations as well as trying other blogger’s recipes.

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Have you visited the gluten free, dairy free, paleo blog, The Spunky Coconut?

Almond milk, eggs, cinnamon, & pure almond extract.

Almond milk, eggs, cinnamon, & pure almond extract.

Kelly’s recipes are gorgeous and exciting, the blog itself is beautiful, but the best part is that her recipes are creative and fun. Something you don’t experience very often when leading an allergen free life.

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I tried her Coconut Milk Bread recipe a few days ago, but didn’t follow it exactly… Remember yesterday when I discussed how frustrated people get when they say they followed a recipe “exactly” and didn’t get the same results as the person sharing the recipe?

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Exactly means exactly. I knew full well that because I wasn’t following it exactly, I more than likely wouldn’t get the same results she did. And I was right.

Here’s what the Spunky Coconut’s Bread looked like:

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And below is what mine looked like.

I didn’t have the psyllium husk powder her recipe called for. After a little research on how to substitute, I used ground flax instead. The result was something that didn’t look anything liker her bread. Go figure…ha! But, that’s how we learn, right? Ground flax is not a good substitute for psyllium husk powder.

Now we know.

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She also uses a special 5 Cup glass bread pan to get the shape and rise. You can find the link for ordering within her recipe link above.

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However, all was not lost.

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This slightly adjusted bread recipe didn’t turn out how I had hoped, but it made for some excellent French toast.

Fry in dairy free butter and a bit of coconut oil until golden.

Fry in dairy free butter and a bit of coconut oil until golden.

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Anti Inflammatory Smoothie

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“There are literally hundreds of illnesses caused by chronic inflammation that modern medicine has classified as unique and unrelated, when in fact they are all products of the same underlying imbalances inside the body. When the root causes of these imbalances are properly addressed, chronic illness in general stands a far less chance of taking hold than if left to run its natural course. Persistent, systemic inflammation is at the root of practically all known chronic health conditions, including everything from rheumatoid arthritis and high cholesterol to dementia and cancer. These conditions are not necessarily inevitable, and neither is chronic inflammation, but you have to know what lifestyle and dietary steps to take in order to avoid them, many of which are fairly simple and straightforward.” ~ from Natural News-Natural Health News & Scientific Discoveries

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Basically, what I’ve learned from extensive research of inflammation, how it damages the body, and how to get rid of it is this: Inflammation is the root of almost all evil in the body. A little inflammation is a good thing because it’s helpful in fighting off sickness that doesn’t belong, but for most of us, we are overloaded with inflammation because of diet issues, stress, and environmental hazards. This overload of inflammation does the exact opposite of what inflammation was created to do. The good news? There’s all kinds of things YOU can do to work with the amazing disease fighting system you were given, rather than work against it.

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Figuring out your food sensitivities and allergies, eating whole organic foods, reducing chemicals in your daily products, drinking filtered water (half of your body weight in ounces every day), and adding fermented foods as well as anti inflammatory spices and herbs to your diet will go a long way to helping you fight the overload of inflammation and the ugly side effects it brings along with it.

A morning smoothie is an excellent way for you to start off on the right foot. But if you can’t fit a smoothie into your morning routine, you can have it for any meal or snack. I aim for 5 days a week. Sometimes more, sometimes less. But I definitely notice the difference in how I feel if I slack off for several days. If you’re not used to buying organic ingredients there may be a little sticker shock involved. The way I look at it; I would rather spend more on whole, organic, items that are excellent for my health and then tighten the budget elsewhere to compensate.

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This smoothie is packed with nutrients and anti inflammatory benefits. It’s a cinch to whip up. Pour it in a BPA free cup (mine is 24 ounces) and it will go anywhere with you.

Love Your Body Smoothie

*makes one 24-26 ounce serving (383 calories/ 13 grams protein)

9.5 oz of Coconut Water (or nut milk, hemp milk, coconut milk)

1/2 Cup Organic Spinach and/or Kale, packed

1/2 Cup Fresh Organic Pineapple

1/2 of a Medium Organic Apple

Juice of 1 Small Organic Lemon

3/4 Cup Frozen Organic Blueberries (or fresh)

1 Medium Organic Carrot

1 Stick of Organic Celery

1 Tablespoon of Raw Organic Pumpkin Seeds

1 Tablespoon of Organic Chia Seeds

2 teaspoons of Manuka Honey 400+

1/2 teaspoon of Organic Ginger (fresh or powdered)

1/2 teaspoon of Organic Cinnamon, heaping

1 1/2 teaspoons of Organic Turmeric

2 teaspoons of Unrefined Organic Coconut Oil

1 Cup of Ice

Place all ingredients (except the ice) in a heavy-duty blender until smooth. Add the ice, blend until smooth.

*I switch it up and add other items occasionally: 1/2 Organic Avocado, Banana (not too often!), Beet Greens, Chard, Fresh Beets, Mango, Non-Dairy Protein Powder, Unsweetened Shredded Coconut, Almonds, Walnuts, Ground Flax. You can also do all vegetables and no fruit. Be mindful of too much fruit and not enough protein and healthy fats.

Organic Breakfast Salad

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Good Morning!

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We are up to our ear lobes in boxes around the house and looking forward to the moving company’s arrival next week. We’re leaving a month before our house sale closes and praying that everything goes smoothly. 

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I’ve been trying to adhere to an anti-inflammatory diet at least 5 days a week. Breakfast is a tough one. I’m lowering my intake of eggs, grains, and heavy animal protein as much as possible.  Easter threw me for a loop with turkey, stuffing with bacon, mashed potatoes, giblet gravy, and berry crisp with coconut ice cream (all of my favorites!). Then of course, we had to have leftovers last night for dinner because it was just so delicious on Easter. Lots of salt, sugar, and other foods that inflame.

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So this morning I’m back to healthier eating. Since the whole Lyme Disease thing started in October I’ve been having increasing issues with major joint pain and arthritis. The doctor prescribed the anti inflammatories Diclofenac and Celebrex for me to try. Although I hate taking any type of medication and prefer to go with natural remedies, the pain from this arthritis and the swelling of joints doesn’t always make that possible. I prefer the Diclofenac. The Celebrex made me feel weird and didn’t work at all for the pain. I try to only take the Diclofenac for 3-4 days and then go off for a week or as long as I can stand it because it can be very hard on your stomach. But the key is to not allow the arthritis pain to get too bad because then it takes more medication to get it under control.

Along with trying to stay away from foods that cause inflammation and lessening my intake of animal protein, I’m also doing other natural remedies that are known to be helpful for arthritis. In the mornings I drink Organic Lemon Verbena Tea with medicinal honey to boost my immune system and fight bad bacteria. I made a fresh batch of turkey bone broth yesterday, and I also take high quality supplements daily. A multi vitamin/mineral, 8,000 IU’s of Vitamin D3, a probiotic, and a supplement for adrenal support.

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 I try my hardest to drink 90 ounces of filtered water every day, and every night I take two Tablespoons of Organic Tart Cherry Juice Concentrate before bed. Tart cherries also have the added benefit of natural melatonin which aids in sleep. And it tastes delicious, which is a nice change from most supplements.

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That’s what’s going on in my neck of the woods. More packing to be done today. Hope you all have a wonderful day and if you have any arthritis remedies that work well for you, please share!

Organic Breakfast Salad

Organic Spinach

Organic Apple

Organic Strawberries

Organic Blueberries

Small Portion of Organic Turkey Breast

Organic Walnuts

Organic Fresh Squeezed Lemon Juice

Organic Extra Virgin Olive Oil

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Blueberry Pancakes with Cinnamon Maple Syrup

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Gluten Free & Dairy Free Blueberry Pancakes

2 Cups of  Artisan Flour Blend

1 Tablespoon of Sugar

4 teaspoons of Baking Powder

1/2 teaspoon of Sea Salt or Kosher Salt

4 Eggs, separated

2 Cups of Unsweetened Almond Milk

2 teaspoons of Pure Vanilla Extract

4 Tablespoons of Melted Non-Dairy Butter

Frozen or Fresh Blueberries

Measure dry ingredients into a large bowl and whisk. Measure almond milk, melt butter, crack and separate eggs. Beat eggs to stiff peak. Add the milk, vanilla, butter, and egg yolks to the dry ingredients and whisk until combined. Fold in egg whites carefully until fully incorporated. Fold in blueberries.

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Heat a large skillet on medium, butter the skillet, and ladle batter onto skillet. Flip when bubbles have formed on the surface.

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Cinnamon Maple Syrup

1 Cup of Pure Maple Syrup

2 teaspoons of Ground Cinnamon

Heat syrup and whisk in cinnamon.

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The Super Smoothie Even A Veggie Hater Will Love

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By now you probably know that if leftover spaghetti or cherry pie isn’t available for breakfast, I prefer a good smoothie.

The fruit in this “green” smoothie helps to outweigh all of the vegetable flavors. I love a veg smoothie, but I know many people who do not. You could easily serve this to non-veggie eaters in your life, and they would never know there’s 6 different vegetables in their glass.

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This smoothie has enormous health benefits which make it OK for you to enjoy spaghetti or a piece of cherry pie (or both) for breakfast on occasion. After all, we have our priorities. Life is much too short to eat a healthy breakfast every day.

My super smoothie will add vitamins, minerals, healthy fat, and fiber to your day. It also has ingredients that balance blood sugar, help boost brain function, are cancer fighting, immune and energy boosting, and will fight inflammation.

It’s a tasty, healthy way to begin your day.

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April’s Super Smoothie

*about four 16 ounce servings (my husband and I drink the whole thing!)

2 Cups Organic Spinach, packed

About 6 Organic Beet Greens

2 Large Organic Kale Leaves, stems removed

About 1/4 Cup Organic Parsley, packed

2 Organic Celery Stalks, with the leaves

2 Organic Carrots

1 Large Organic Banana

1 Medium Organic Apple, cored

8 oz. Organic Frozen Blueberries

1 Tablespoon Organic Tart Cherry Juice Concentrate

1 Tablespoon Organic Ground Cinnamon

1-2 Tablespoons Organic Raw Coconut Oil, solid

1-2 Tablespoons Brown Rice Protein Powder

16 ounces Filtered or Spring Water

Ice

Place everything but the ice in a heavy-duty blender and blend until smooth. Add ice, blend again until smooth. If you don’t have a heavy-duty blender like a Vitamix, etc. I would recommend cutting the recipe in half and blending in two separate portions.

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Cupid’s Breakfast Salad

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~ Happy Valentine’s Day! ~ 

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This Valentine’s Day we’re thinking outside the chocolate box. Cupid is no dummy when it comes to starting the day off right. He has plenty of opportunities to eat sweets and goodies, but knows he’ll need to stay healthy and full of energy for the task at hand.

After all, being the symbol of love and master of attraction and affection is no easy task.

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Cupid’s Breakfast Salad is balanced beautifully with all kinds of vitamins, minerals, fiber, and healthy fats.

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There’s even a little bacon on top to add a bit of salty, smokey, goodness.

Cupid knows that bacon spells L-O-V-E.

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His dressing is made with tart cherry juice, the deep and romantic color of the heart. Tart cherries reduce inflammation, lower the risk of stroke, fight that tummy jiggle, and are loaded with melatonin to give a peaceful start to the day.

Cupid wants only what’s best for you when it comes to matters of the heart and health.

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“One cannot think well, love well, sleep well, if one has not dined well.” ―Virginia Woolf

Cupid’s Breakfast Salad

2 Cups of Packed Organic Spinach, stems removed

1 Organic Red Chard Leaf, stem removed and sliced

1/2 of an Organic Avocado, cubed

1/2 of a Small Organic Apple, cubed

1 Organic Clementine, peeled with a knife, sectioned

4-5 Organic Strawberries, cubed, plus some for garnish

1 Slice of Organic Bacon Cooked Crisp, crumbled

4 Organic Pecans, sliced lengthwise

1 Medjool Date, seed removed and diced

Toss all ingredients together in a medium-sized bowl.

Cupid’s Tart Cherry Dressing

4 teaspoons of Organic Lemon Juice

3 teaspoons of Pure Maple Syrup

2 Tablespoons of Avocado Oil

1/2 Cup of Organic Tart Cherry Juice

2 1/2 Tablespoons of So Delicious Greek Style Raspberry Coconut Milk Yogurt

Grated Rind of 1/2 of a Lemon

Pinch of Sea Salt & Freshly Ground Pepper

Rind of 1 Lemon

Place all ingredients in a jar and screw lid on tightly. Shake until emulsified.

Maple Nugget Cornbread

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Hello and Happy New Year!

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I hope all of you had a wonderful holiday. As you may remember, we drove clear across the United States to visit with my mom, our son, some of Tony’s family and celebrate Christmas. We were able to stay for 11 days and even squeezed in an overnight trip to Walla Walla, WA to visit with Tony’s sister and her family.

But the time just sped by much too quickly!

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I filled my mom “bank” with lots of Brandon time and hugs and kisses and as much following him around, sitting next to him, and talking as he would tolerate. Which he did very well, by the way. He was very patient with that weird mom need to drink your child in and imprint everything about them on your brain no matter how old they are. That mom account never stays full for long though when you live 2700 miles from your child.

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The trip was certainly an adventure. The drive was actually not that terrible on the way there. Of course, you’re always excited when you’re headed toward your vacation destination.

The drive there went very smoothly, unless you count the 1500 miles it took us to figure out the heater in the rental car.

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Honestly, who makes a car heater so complicated! We didn’t notice it was necessary until we left Chicago and started heading toward North Dakota. Once the temperature dipped below 5 degrees, we were freezing!

All through North Dakota and Montana the temperatures at night were well below zero so I was so thankful when I woke from a cat nap (who knows where we were) to find I was hot. Tony had spent the quiet time figuring out how to work the heater.

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Somehow he was able to figure out that the air conditioning button needed to be on in order for the heat to work.

We drove from our home in New Hampshire to Chicago, from Chicago to Billings, Montana, and from Billings to Spokane, Washington. The roads were pretty good and the total time for the trip to Washington state…43 hours of driving.

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Now the trip home, that was a different story.

I didn’t keep track of the driving hours. We, well I say we but I mean Tony, had to drive home in a blizzard.

A blizzard that was so scary that I kept my eyes closed or had my face buried in a book and my foot on my imaginary brake for at least 2,ooo miles. We went from Spokane to Bismark (944 miles around 2:00 AM) where it started snowing heavily and continued to snow throughout the night. The next morning (still snowing and 12 below zero) we packed up at the hotel and made it through the ongoing blizzard to Toledo, Ohio (1084 miles 2:30 AM), then from Toledo to home (701 miles 12:30 AM).

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On the way, there were cars off the road, semi trucks jack knifed and off the road, a few horrible car wrecks that were cause for immediate prayer for whomever was involved, a traffic jam that lasted an hour, and lots and lots of trying to pass semis and plow/sanding trucks in big clouds of billowing snow that made it impossible to see.

The most dangerous part of the blizzard started in Wisconsin and didn’t stop until we were parked in our garage. We came home to at least a foot of snow in the driveway. Needless to say, we were quite happy to arrive home safely, eat a piece of toast, and crawl into our own bed.  

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I’m sure I will be hard pressed to get Tony to do a trip like that again any time soon.

In fact I think when we finally got home, I may have heard out of his mouth the words…never again. 

However selfish it may sound, the only thing I cared about was filling up my mom bank account.

Which I did, so it was worth it!

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Maple Nugget Cornbread with Maple Butter

1 Gluten Free Pantry Yankee Cornbread & Muffin Mix

1/4 Cup Pure Maple Syrup

1 1/3 Cups Almond Milk plus 2 Tablespoons of Fresh Lemon Juice (this makes “buttermilk”)

1 Large Egg

6 Tablespoons of Melted Organic Virgin Coconut Oil

Maple Nuggets (You can call him here to order: 802-489-2286)

Dairy Free Butter (I use the Soy Free Earth Balance)

Extra Pure Maple Syrup

Preheat the oven to 400 degrees. Measure the almond milk in a glass measuring cup and add the lemon juice. Set aside. Pour the mix into a medium sized bowl. Add the maple syrup, egg, and melted coconut oil. Add the almond milk mixture. Pour and spread into an oiled 8×8 square baking dish. Sprinkle with the maple nuggets. I probably used about three Tablespoons.

Bake for 17-22 minutes. Do not over bake or the cornbread will be dry. Remove from oven and set aside.

For the Maple Butter: For two people I fork whisked about 3 Tablespoons of dairy free butter with about 1 Tablespoon of Pure Maple Syrup until it was combined. Then I spread it in a nice dish and drizzled with more maple syrup.

Top cornbread with the Maple Butter and drizzle with Pure Maple Syrup. Serve warm.

41 Fabulous Gluten Free & Dairy Free Breakfast Ideas For The Holidays

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Have you decided what you’ll be making for breakfast on Christmas morning?

Just in case you haven’t, I thought it would be nice to gather all of my breakfast recipes into one place. There’s bound to be something here that will light up your taste buds and be perfect for your Christmas morning. Just click on the links!

Mixed Berry Crepes with Clementine Goat Cheese

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Salmon & Spinach Scramble

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Pumpkin Spice Smoothie

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Berry Scones & Bacon

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Cherry Braids with Almond Frosting

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Power Packed Breakfast Granola

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Fried Eggs Over Potatoes & A Side Of Berries

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Frosted Banana Love Bites

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Veggie & Cheese Omelette

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Berry Clementine Snack Cake

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What’s In The Fridge Smoothie

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Blueberry & Walnut Banana Bread

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Peanut Butter Swirl Banana Muffins with Chocolate Chunks

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Lemon Coconut Pots De Creme

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Easy Granola Bars

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Blueberry Cornbread

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Going Green Smoothie

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Anything Goes Granola

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Cinnamon Streusel Coffee Cake

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Because Sometimes, You Just Need To Start Your Day Off With Chocolate

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Banana Plum Tart

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Blogger’s Breakfast

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Apple Cinnamon Pull Apart Bread

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Baked Pumpkin Oatmeal with Pumpkin Spiced Almond Milk

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Pumpkin Pancakes with Apple Maple Compote

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Immune Boosting Smoothie

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Savory Potato Pancakes with Fried Egg and Bacon

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Breakfast Parfait

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Blueberry Raspberry Corn Muffins

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Start Your Day Off On The Right Foot

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Banana Apple Muffins

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Pineapple Pick Me Up Smoothie

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Peanut Butter & Shaved Chocolate Pancakes

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Cinnamon Blueberry Belgian Waffles

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Apple Blueberry Crumbcake

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Crumb Cake

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Scandinavian Kringler

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Pumpkin Coffee Cake

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Blueberry Yogurt Muffins

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Healing Morning Smoothie

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Good Morning.

I hope today finds you well and full of energy!

I can’t exactly say the same about myself, so I started my day off with this smoothie that is packed with nutrition and goodness. Whether it will heal what ails me or not, I don’t know, but it makes me feel better to know that I’m at least taking a stab at being as healthy as I can be. I’m still waiting for the results of the second Lyme Disease test. These things take patience, something I’m learning to have.

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Smoothies are fantastic for achy, low energy mornings, as they are so easy to make and you can use whatever you have on hand to concoct something wonderfully delicious and extremely healthy. I rummaged around the fridge and pantry and was able to come up with quite a few ingredients that would whiz up into a well-rounded meal.

I will leave the quantities up to you. This one provided two large servings for my husband and I.

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Healing Morning Smoothie

Organic Almond Milk (protein, vitamins & minerals, omega fatty acids)

Organic Frozen Blueberries (antioxidant, selenium, vitamin c, fiber)

Organic Carrot (beta-carotene, cancer prevention, infection prevention, fiber)

Organic Spinach (phyto-nutrient, packed with vitamins, anti-inflammatory)

 Organic Tuscan Kale (anti-oxidant, vitamins A, K, C, B6 & iron)

Pineapple (anti-inflammatory, high in vitamins, strengthens bones, improves digestion)

Organic Banana (tryptophan, potassium, vitamins c & B6, fiber)

Organic Avocado (healthy fat, vitamins E, B, and folic acid, anti-cancer)

Organic Lemon (Vitamins C, B, & phosphorous, digestion, water retention)

Organic Apple (regulate blood sugar, fiber, flavanoids)

Organic Ground Cinnamon (stabilizes blood sugar, anti-inflammatory, lowers cholesterol)

Organic Ground Flax Meal (fiber, omega 3, reduces the risk of breast and prostate cancer)

Ice

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Pumpkin Coffee Cake

8 Comments

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My husband likes to have sweet things for breakfast when he’s home. When he’s on the road he doesn’t have time to seek out allergen friendly diners for breakfast. Evidently daily breakfasts of hotel powdered eggs and unknown origin sausage during his work week arent very fulfilling. Probably in fact, gross. I think I would settle for an apple.

I’m a fan of simple these days. Coffee cake is an easy and filling breakfast (I also served it with a side of organic bacon), and can be made a gazillion different ways. This time I chose pumpkin because it’s that time of year. I also chose to make it really easy, but if you want a more complicated, Martha Stewart type of coffee cake that is also delicious, you can go here.

Pumpkin Coffee Cake

Preheat oven to 350 degrees. Coat a 9 inch pie plate with nonstick spray and set aside.

Wet Ingredients:

1 Cup Pumpkin Puree

1 teaspoon Pure Vanilla Extract

1 Egg

1/2 Cup Almond Milk (or any DF milk)

1/4 Cup Coconut Oil, melted

Whisk all wet ingredients together with whisk until thoroughly combined and set aside.

Dry Ingredients

2 Cups Mama’s All Purpose Almond Flour (or your GF flour of choice)

1/2 Cup Granulated Sugar

1/2 teaspoon Kosher Salt

2 teaspoons Baking Powder

1 Tablespoon Pumpkin Pie Spice

Whisk all dry ingredients together and fold into the wet ingredients until combined. Pour into pie plate and set aside.

Topping:

1 Cup Gluten Free Rolled Oats

3/4 Cup Dark Brown Sugar

1/4 teaspoon Nutmeg

1/2 teaspoon Cinnamon

4 Tablespoons Mama’s All Purpose Almond Flour

5 Tablespoons Coconut Oil, melted

Measure all ingredients into a bowl and stir with fork until incorporated. Sprinkle over the cake. Bake for 45-50 minutes or until center tests done with a toothpick.

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