Sometimes I find it difficult to keep up with my busy life. I am constantly going, going, going and going!!!
What this means to me is that I have to try to plan ALL my meals out, which can be tricky. Especially, when you eat like I do...
A LOT!
I eat as many as 6-8 times a day or more. It really just depends on how much going I am GOING to do. How much pep I need in my step OR energy to see me safely through the day's activities.
Although, to look at me -- you would never know, I LOVE food!!! The way a homemade vegetable soup smells, while slowly simmer on the stove. The warm aroma of fresh baked sugar cookies that lingers in your kitchen. The crisp crack of a carrot, celery, and cucumbers. The dewy sweetness of pineapple upside-down cake. Mm mmm.... I am making myself hungry.
Focus!!!
Sorry about that. Anyway, with my busy schedule I have to remind myself regularly to 'keep it simple, stupid!'
I mean lets face it, NO ONE wants to get up early EVERY, single day and cook something to eat. For just one person?!? And cooking for one so frequently, the chore often becomes...well, just that -- a chore! I hate feeling like that! I LOVE to cook as much as I LOVE food! Ugh!!!!
So for me to avoid being frustrated and taking it out on innocent by-standers, I have to eat AND it has to taste good, too! As you may be finding out, most gluten-free food you buy at the store does NOT taste all that wonderful.
To keep my well-oiled machine fueled and geared to go, I need several snacks throughout the day; so, here are a few of my "Super Simple Snacks!"
Breakfast:
Simple Shake
3 oz. of silken tofu (Okay don't freak-out. I promise, if you do taste the tofu at first, after a few days, you won't even know it is in there.)
1/2 c. rice milk (almond milk, soy milk, or orange juice are great, too!)
1/2 banana (or you can put the whole banana, but remember your serving sizes)
1 can of chopped pineapple
1/2 c. frozen fruit (I like the mixed berries or peaches)
2 tsp. lemon juice
Lunch:
Simple Snack
1 can cooked carrots (or if you like raw carrots, this taste just as great!)
1/4 c. raisins
1 small Fuji apple (chopped)
1/4 c. nuts
Italian or raspberry vinaigrette dressing
Dinner:
Simple Egg Salad ( I like having egg salad for breakfast as well.)
8 eggs (boiled)
2 tbsp. Dijon mustard
1 tbsp. mayonnaise
1 tsp. dill weed
1 tsp. paprika
1/2 tsp. ground pepper
1/4 tsp. salt
Friday, January 15, 2010
Tuesday, January 12, 2010
Biscuit Aux Noix
"It looks like rain today," I said out loud, as I walked out the door at 5:30 this morning. Of course, the only one up at this time to hear me was my cat, Abbey. My destination -- the grocery store. Excited? You should be!
After a bit of a scare yesterday with low blood sugar, I woke up with an ergant need to eat. My stomach's constant growling got me up particularly early. I hestitated briefly, before tiptoeing into the kitchen to make something to eat; however, once I got there, I remembered I am out of eggs...
Well, at least I thought I was out of eggs. After returning from Simply Foods, I opened the refrigerator and what did I see? Eggs!
The Noodle- King didn't ignored my plea last night to bring home a couple of things on his way home. I guess you can NEVER have too many eggs in a Celiac household.
Now, what do I want for breakfast? Hmmm....
Biscuit Aux Noix
1 c. finely chopped walnuts or
1 c. finely choped almonds
1/4 c. sifted corn starch
3 egg yolks and 1 egg seperated
1/2 c. sugar
1 tsp. vanilla
1/4 tsp. lemon juice
Preheat oven to 350 degrees. Mix nuts and corn starch together and set aside. Whip eggs, sugar, salt, vanilla, and lemon juice until a thickened cream forms. Next, stir in nuts and corn starch. Pour mixture into an 8-inch round, slighly greased. 25-30 minutes. Top with brown sugar and cinnamon or sweetned cream cheese.
I must say, "It was yummy to my tummy!"
After a bit of a scare yesterday with low blood sugar, I woke up with an ergant need to eat. My stomach's constant growling got me up particularly early. I hestitated briefly, before tiptoeing into the kitchen to make something to eat; however, once I got there, I remembered I am out of eggs...
Well, at least I thought I was out of eggs. After returning from Simply Foods, I opened the refrigerator and what did I see? Eggs!
The Noodle- King didn't ignored my plea last night to bring home a couple of things on his way home. I guess you can NEVER have too many eggs in a Celiac household.
Now, what do I want for breakfast? Hmmm....
Biscuit Aux Noix
1 c. finely chopped walnuts or
1 c. finely choped almonds
1/4 c. sifted corn starch
3 egg yolks and 1 egg seperated
1/2 c. sugar
1 tsp. vanilla
1/4 tsp. lemon juice
Preheat oven to 350 degrees. Mix nuts and corn starch together and set aside. Whip eggs, sugar, salt, vanilla, and lemon juice until a thickened cream forms. Next, stir in nuts and corn starch. Pour mixture into an 8-inch round, slighly greased. 25-30 minutes. Top with brown sugar and cinnamon or sweetned cream cheese.
I must say, "It was yummy to my tummy!"
Saturday, January 9, 2010
Coffee...and Donuts
My day always starts with unrelenting comic relief from my noodle-headed husband and millions of puppy-dog kisses. Well, this morning was no different.
It began with a shout from the shower, "Start the car!" follwed by an explosion of laughter, "So you can take me to work." Now, there is really nothing funny about this comment. Nothing at all, unless you know us. We find great pleasure in sending each other out in the cold to start the car.
I could hear the Noodle-King talking smack, as I walked to the bedroom to get my boots. And so it starts...
I backed slowly out of the driveway to the continuous side-seat chuckles, which stopped abruptly when I said, "I'm stopping for coffee."
"Oh no you are not!" he told me sharply, "I thought we agreed that you were going to lay off the coffee?"
Honestly, I burst out into laughter. He agreed, not me! My husband gave up smoking again this New Year's, so naturally, I am expected to give up something too.
We had a morning discussion about frivolous spending and how much my coffee costs, which I completely agree with, but that is beside the point. And just when I was about to concede, he said, "Stop at Donut King."
Now as you know, I am gluten-free; however, my husband is not. I did not willing choose to become gluten-free, like some other health conscientious individuals. I have little choice in the matter. I must remain abstinent from any and all gluten products because I have a Celiac Disease, which is basically a severe gluten intolerance.
If you want to see someone go from perfectly happy to livid in 0.3 seconds, bring up donuts to a 33 year old woman who found out she had Celiac Disease only 3 years ago and all she wants is coffee. Not a funny situation.
I stopped and let my noodle-headed man get his precious donut, but as he climbed back in the passenger's seat, I loudly retorted, "I AM getting my coffee on the way home!"
He smiled at me with his usual sly grin. This is his way of saying you win...for now!
As I sat in the line at the coffee shop drive-thru, I thought to myself, "Haven't I already given up enough?" I can't eat whereever, whenever, or whatever I want.
Okay, that is just great...thank you so much for the donut craving this morning, honey. I guess it is back to the kitchen I go.
I hope you like this recipe. It is delicious with coffee!!!
Donuts
2 c. gluten-free flour (Personally, I mix 2 c. rice flour, 1/4 c. soy flour, and 1/4 c. of potato flour to get a gluten-free mixture that has a better consistency when baking)
1/2 tsp. xanthum gum
1/4 tsp. salt
3 tsp. baking powder
1 1/2 c. almond milk or rice milk
2 eggs
4 tbsp. butter melted
Combine flour, xanthum gum, baking powder, salt with a fork. Mix milk, eggs, and butter in a seperate bowl. Stir in milk/egg mixture into flour. Pour wanted amount of batter into hot oil. Takes about 3 minutes per donut.
Use this recipe for funnel-cakes OR pour batter onto waffel iron , top with fruit, and enjoy!
It began with a shout from the shower, "Start the car!" follwed by an explosion of laughter, "So you can take me to work." Now, there is really nothing funny about this comment. Nothing at all, unless you know us. We find great pleasure in sending each other out in the cold to start the car.
I could hear the Noodle-King talking smack, as I walked to the bedroom to get my boots. And so it starts...
I backed slowly out of the driveway to the continuous side-seat chuckles, which stopped abruptly when I said, "I'm stopping for coffee."
"Oh no you are not!" he told me sharply, "I thought we agreed that you were going to lay off the coffee?"
Honestly, I burst out into laughter. He agreed, not me! My husband gave up smoking again this New Year's, so naturally, I am expected to give up something too.
We had a morning discussion about frivolous spending and how much my coffee costs, which I completely agree with, but that is beside the point. And just when I was about to concede, he said, "Stop at Donut King."
Now as you know, I am gluten-free; however, my husband is not. I did not willing choose to become gluten-free, like some other health conscientious individuals. I have little choice in the matter. I must remain abstinent from any and all gluten products because I have a Celiac Disease, which is basically a severe gluten intolerance.
If you want to see someone go from perfectly happy to livid in 0.3 seconds, bring up donuts to a 33 year old woman who found out she had Celiac Disease only 3 years ago and all she wants is coffee. Not a funny situation.
I stopped and let my noodle-headed man get his precious donut, but as he climbed back in the passenger's seat, I loudly retorted, "I AM getting my coffee on the way home!"
He smiled at me with his usual sly grin. This is his way of saying you win...for now!
As I sat in the line at the coffee shop drive-thru, I thought to myself, "Haven't I already given up enough?" I can't eat whereever, whenever, or whatever I want.
Okay, that is just great...thank you so much for the donut craving this morning, honey. I guess it is back to the kitchen I go.
I hope you like this recipe. It is delicious with coffee!!!
Donuts
2 c. gluten-free flour (Personally, I mix 2 c. rice flour, 1/4 c. soy flour, and 1/4 c. of potato flour to get a gluten-free mixture that has a better consistency when baking)
1/2 tsp. xanthum gum
1/4 tsp. salt
3 tsp. baking powder
1 1/2 c. almond milk or rice milk
2 eggs
4 tbsp. butter melted
Combine flour, xanthum gum, baking powder, salt with a fork. Mix milk, eggs, and butter in a seperate bowl. Stir in milk/egg mixture into flour. Pour wanted amount of batter into hot oil. Takes about 3 minutes per donut.
Use this recipe for funnel-cakes OR pour batter onto waffel iron , top with fruit, and enjoy!
Friday, January 8, 2010
Sugar Cookies
In a genuine effort to find food that actually taste good and is gluten-free, I find myself masquerading around my kitchen most regularly. I actually look like I have gone quite mad, with my tightly donned apron. The hair that I neatly tie back, usually ends up in a disheveld mess, making the image of an insane scientist all too real.
Today was another day with cravings; so, I stood in the kitchen ready to tackle the task at hand. Now please keep in mind, my other attempts to make a GREAT sugar cookie have ended in tragic trash can adventure.
Don't get me wrong, I am an exceptional cook/baker, but cooking gluten-free can be a chore sometimes, but today I was F A B U L O U S!!! Everything I created was masterful.
So, if you LOVE sugar cookies, try out my recipe and let me know what you think.
2/3 c. rice flour
1/3 c. corn starch
3 tbsp corn meal
1 tbsp potato flour
1/4 tsp salt
1/4 c. sugar
1 stick of butter
1 egg yolk
Mix all dry ingredients together with a fork. Using your finger tips, knead the egg yolk and butter into the flour mixture. It will be flaky at first. Keep pressing with your fingers, until you have a consistent dough. Spoon drop 2" apart on a cookie sheet. Bake at 350 degrees for 7-10 minutes. Let cool and decorate.
Feeling creative...this recipe is perfect for cheesecakes, pies, or quiches.
Just press into a pie pan or shell, bake at 350 for 20 minutes, let cool, and fill.
Today was another day with cravings; so, I stood in the kitchen ready to tackle the task at hand. Now please keep in mind, my other attempts to make a GREAT sugar cookie have ended in tragic trash can adventure.
Don't get me wrong, I am an exceptional cook/baker, but cooking gluten-free can be a chore sometimes, but today I was F A B U L O U S!!! Everything I created was masterful.
So, if you LOVE sugar cookies, try out my recipe and let me know what you think.
2/3 c. rice flour
1/3 c. corn starch
3 tbsp corn meal
1 tbsp potato flour
1/4 tsp salt
1/4 c. sugar
1 stick of butter
1 egg yolk
Mix all dry ingredients together with a fork. Using your finger tips, knead the egg yolk and butter into the flour mixture. It will be flaky at first. Keep pressing with your fingers, until you have a consistent dough. Spoon drop 2" apart on a cookie sheet. Bake at 350 degrees for 7-10 minutes. Let cool and decorate.
Feeling creative...this recipe is perfect for cheesecakes, pies, or quiches.
Just press into a pie pan or shell, bake at 350 for 20 minutes, let cool, and fill.
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