Oh Annie!

Yesterday I received my organic produce bin from Prudent Produce. Inside I found a head of leaf lettuce and a cucumber (among other things) and decided to have a salad with supper.

So I chopped some salad fixings, heated the last of the Leeky Turkey Soup and sat at the dining table with my husband. As I was enjoying my salad (which I had lightly dressed with Annies “Goddess” Salad Dressing) I picked up the bottle of Annies  and started reading the ingredients: Oil, Water, Tahini, Apple Cider Vinegar, Soy Sauce, More


Leeky Turkey Soup for Breakfast!(?)

OK, it’s 3 PM and I’m tired.

This morning I made 4 loaves of Opt Out of Gluten Bread and Chicken Wild Rice Soup.  As the day went on I made GF cornbread and GF Chewy Chocolate Chip Cookies. Kevin made Shipwreck Casserole in the slow cooker. Boy Scouts, we are. Prepared for another GF week!

It’s the Chicken Wild Rice Soup (I know, the cookies and the shipwreck sound more interesting, stay tuned!) that I want to talk about . At least that’s what the cookbook called it. I’m calling it Leeky Turkey Soup. Much more accurate after I made a few changes. More

Post-it bookmarks, cookbooks, and enchiladas!

Being gluten free means no more flying by the seat of our pants for suppertime. Our new motto (borrowed from the Boy Scouts) is “be prepared!”

That’s where my cookbooks come into play. I do love my cookbooks. Every time I bring a new one into the fold I sit in a comfy chair with a cup of tea and a package of post-it flag markers like these and mark all the potential recipes I want to try. I pick them based on this criteria:  it sounds yummy, is simple to make, and-of course-if the PICTURE looks good! 🙂 Oh yeah, can it be transformed into gluten free! More

My Mackerel


I’m feeling draggy today so I thought I should pump up the iron in my lunch. I reached for the can of mackerel in the pantry. If I ate that whole can I’d get 31% of my daily iron. That’s impressive!!

I had survived the can of sardines earlier this month. Surely the mackerel could be no worse. More

Turmeric Tea Time! (and it’s GF!)

I caught part of Dr Oz the other day (Ok, so I record all his shows and fast forward through parts I find frivolous and watch only the parts I deem necessary for a productive and healthy life). He had Dr. Sanjay Gupta on for a guest. They were talking about important stuff that got fast forwarded until Dr G shared his recipe for turmeric tea which he drinks at night to “calm his nerves.” Hmm..I could use some nerve calming! More

Don’t Cry for Me…

Argentina has nothing to do with my going gluten free. But I still sing the song in my head. I just can’t come up with a good substitute for the word “Argentina” that has anything remotely to do with going gluten free. Don’t cry for me cause I’m gluten freeah!

Well, the point is, I’m not really sad about the whole gluten free thing at all. Sure, it’s difficult. Sure, I had to psych myself into it for months. Sure I’ve been prepping for months. Sure, I’ve been dealing with my iron issues for years. But I’m excited about it now! So don’t cry for me!

So why in the world am I excited about my food limitations?? More

GF Pizza!

I’m a thin crust gal. I want my pizza to be a taste sensation of yummy toppings, not a bunch of bread. That comes from my fear of bread. Yes, I fear bread. Yes, I have a home based business making bread. It just seems as I’ve aged matured that when I eat bread there is a corresponding rise in the number on dreaded digital bathroom scale. Almost a 1:1 basis. I eat one piece of pizza = 1 number higher. Two pieces = and increase of 2. So unfair!

Though I prefer thin crust I do admit that I enjoy an occasion deep dish, but it has to be done right. My favorite DD was when we went to D.C. to visit our kids and they took us to this most wonderful Pizzeria: District of Pi Pizzeria (http://www.pi-dc.com/) Oh my gosh it was good!

But whether I prefer thin crust or deep dish doesn’t matter much since I am GF. Most GF pizza just doesn’t cut it. Since I had been gluten free before, I knew that I’d probably be opting out of pizza altogether during this three month experiment. So when my husband announced that we were going to meet some friends at a local Pizzeria I was more than a little miffed. Pizza?? More

Day 5 Dinner: Eggplant Parmesan!

Sliced eggplant dipped into egg then dredged in seasoned almond flour.

Browned in coconut oil in a frying pan.

Layered in a baking dish with red sauce and a little cheese.

Baked for half an hour at 350.

Served with a tossed salad.

Such was our dinner on Day 5. More

A Better Bark

Sunflower Seed Butter Cacao Nib BarkLast year I discovered the joy that could come from a simple cooking method: melt, mix, pour, freeze, and break it up!

My discovery was Carob Bark! Carob Bark quickly became one of my favorite treats! Did you know that carob powder is absolutely delicious? And if you mix it with a little melted coconut oil, add your favorite accoutrements, pour the mess onto a cookie sheet lined with parchment paper, pop it in the freezer until firm, then break it up into pieces you get a wonderful, healthy TASTE SENSATION! My friend Heidi asked me to write a guest blog entry for her her blog and I chose to write about the Carob Bark. If you want to try it you can find the recipe on her blog: http://achievablehealthcoaching.com/?p=443

Yesterday I made a bark that ranks closely to the Carob Bark and I want to share it!  More

Southwest Quinoa Bake!

I love quinoa! It’s so easy to prepare, it’s  healthy, and it’s delicious! It has omega-3’s, monounsaturated fats, antioxidants, minerals, AND it’s a complete protein. So much good packed into a funny looking grain with a funny looking name and an even funnier pronunciation: Keen-wah!

When I ran across a recipe for Southwest Quinoa I immediately put it at the top of my “GF recipes to try” list. More

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