Fake Peanut Butter Cookies

I've been craving cookies for days, but I'm trying to eat clean again because my winter coats don't fit and my jeans are tight. 

As you can see, my willpower was nonexistent because I baked these yummy "Peanut Butter" cookies. Except there is no peanut butter in my kitchen and I replaced it with my favourite nut free blend called Superbutter. I buy it at Costco. 

"Peanut Butter" Cookies:

1 cup peanut butter (or peanut free replacement like Superbutter or Wow Butter)

1 cup brown sugar

1 egg

1 tsp. Baking soda

Optional: chocolate chips

1. Mix peanut butter, sugar, and egg in a bowl with a spoon or hand mixer.

2. Add baking soda. Add chocolate chips if you are using them. 

3. Use a spoon to scoop dough and roll into balls. Use a fork to press down gently. 

4. Place on a baking sheet. (They do spread)

5. Bake at 350 degrees F for 8-10 minutes. Let cool on tray for a few minutes because they will be soft. 

These cookies are soft and chewy and gluten free too! They mixed up in less than five minutes so they are a quick and easy recipe, which is good and bad depending on if you are trying to be healthy or not. Luckily the recipe only made about 15 cookies. In my case, they were delicious enough to be worth the cheat and I made sure I packed them in Tyler's lunch so they weren't hanging around the house. 

Pumpkin Loaf

I've made this pumpkin loaf a hundred times but am just getting around to posting the recipe. The original recipe makes 4 loaves, but I cut it in half. Sometimes I make one loaf and then a pan of muffins instead.

This loaf is crispy on the outside and moist on the inside and you can load it with chocolate chips! Or in my case, carob chips.




Pumpkin Loaf

2 3/4 Cups Flour (I use gluten free)

1 1/2 tsp. Baking Soda

1 tsp. Salt

2 tsp. Cinnamon

2 tsp. Nut Meg

2 1/4 Cups Sugar

3/4 Cup Cooking oil

3 Eggs

1/2 Cup Water

1/2 Cup Pumpkin

Optional

1½ Cup Chpped Nuts

1½ Cup Chocolate Chips

Butterscotch Chips

Topping:

Brown Sugar

Chocolate Chips/Butterscotch Chips

1. Mix dry ingredients together.
2. Make a hole in the middle and add the other ingredients. Mix until smooth.
3. Pour mixture into bread pans. Sprinkle the top with brown sugar and chocolate chips to taste.
4. Bake at 350º F. for 50 minutes. (Less time for muffins)

Meringues

 

I made a lemon curd filling for a cake and had a bunch of egg whites left over. I didn't want to make another omelet out of them so I tried meringues. They turned out so great I was afraid I would eat them all so I took them to work instead. They got rave reviews so I thought I would share the recipe.

 

Meringues

• 4 egg whites, room temperature (very important)
• 1/4 tsp. salt
• 1/4 tsp. cream of tartar
• 1 Tbsp. vanilla extract
• 1 1/4 cups granulated sugar
• 1 cup mini semisweet chocolate chips (I used carob chips)

Method:

Preheat oven to 300 degrees F. Line a baking sheet (or two, or three) with parchment paper.

Using a stand mixer, beat egg whites, salt, cream of tartar and vanilla on medium-high speed until soft peaks form. Slowly add sugar and beat until stiff peaks form, about 5 minutes. Gently fold in chocolate chips by hand until combined.

Drop batter by heaping tablespoon-fulls onto cookie sheet. Bake at 300 degrees for 25-30 minutes until the cookies are cooked and slightly golden. Turn the oven off, and let the cookies cool in the oven for an additional 20-30 minutes until cool. Remove and serve immediately, or store in an airtight container.

 

I found this recipe on Pinterest and if you visit this site she has tips for perfect meringues every time. She also explains what soft and stiff peaks are.

Try out the recipe! It is very easy and the meringues are the perfect chewy texture that remind me of smores.

Family breakfast and scones

We have family visiting from out of town so I decided to bake some scones to take to my parent's house for breakfast yesterday morning. 

I have never baked scones before, but have had one from Starbucks! Baking is one of my favourite things to do so I was pretty sure I could make a scone. There were 8 of us so I decided to make two different batches; Oatmeal Cranberry Scones and Lemon Scones. 

I also made an orange glaze for the Oatmeal Cranberry scones and a lemon glaze for half of the Lemon Scones to make them "fancier", but really the glaze just made them yummier! 

Both scones were really good, but the favourite was the Oatmeal Cranberry Scone. It had a really good texture from

the oatmeal with great flavour from orange zest and the dried cranberries.

Oatmeal Cranberry Scones

Yields 8:
1 1/4 cups white whole wheat flour (I used gluten free)
3/4 cup old fashioned oats
2 Tbsp. sugar + 1 tsp. for dusting
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 Tbps. butter
2 Tbsp. plain yogurt (I used Greek yogurt)
1/2 cup buttermilk
1/3 cup Craisins
zest from one large orange

Glaze
1/2 cup icing sugar
juice from one orange
1 Tbsp. butter, melted

Preheat oven to 450F.
Combine flour, oats, 2 Tbsp. sugar, salt, baking soda, and baking powder. Cut up butter into small pieces and work into the dry mixture. Hands work well here. Mix craisins in. Add the yogurt to your buttermilk (minus the 1 Tbsp.) and then add that to the dry mixture. Again, hands work best. A spoon just doesn’t cut it because the batter is so thick.
Form mixture into an 8 inch circle. No precise measurements needed, just eyeball it. Flatten and make it an even height. Roughly 3/4-1 inch. Cut circle into 8 pie pieces and spread out on greased baking sheet.Brush tops with extra 1 Tbsp. of buttermilk and sprinkle tops with extra 1 tsp. sugar. Bake at 450F for 12-15 minutes, or until a tester comes out clean.
To make the glaze, mix all of the ingredients together until you get the desired consistency (thinner to drizzle, thicker to spread). If you need to make it thinner, add more orange juice or milk. To make it thicker, add more icing sugar.



 

Glutino Crackers

I haven't eaten crackers in a year and a half, which killed me because my go to snack was crackers...always! Obviously I was also overweight and crackers aren't a good snack to eat anyway, but I was still excited to find these glutino crackers at The Bulk Barn (I have also seen this brand at The Big Dipper). They are definitely a savoury cracker with no sweetness at all. 

This brand makes a few different varieties but I have only tried the Original kind and enjoy them. 

Homemade Gluten free flour blend

Normally I buy a gluten free flour blend from The Big Dipper (our local bulk/specialty food store), but after not being able to buy it for several weeks I got impatient and searched for a recipe to make my own. 

This recipe can be used cup for cup for regular flour and is less expensive than buying it already mixed from a store.

Gluten free flour

Yields 4 3/4 cups

2 1/2 cups brown rice flour (can also use white rice flour) 

1 cup tapioca starch (sometimes called tapioca flour which also works)

1 cup potato starch (different than potato flour)

1/4 arrowroot flour

Mix all together and store in an airtight container in your cupboard. I doubled the above recipe!

Happy birthday to me!

My birthday was in July but I haven't got around to blogging in months and months. Partly this is due to not having Internet at my house and only using my iPhone to do everything online, but I prefer not to blog on it. I also prefer to take pictures on my Canon Rebel and uploading them over using my phone, but I have been missing blogging so I will sacrifice quality of pictures just to have some blog content. 

First up is my 29th birthday! 

I was a little sad that family was going to be out of town for my birthday this year so I decided to plan a party for myself. I invited some friends and we BBQ'd and played Ladder Golf and Frizz Sticks, and sat around outside visiting. Then we ate cake and ice cream....actually I ate a lot of cake and ice cream! 

I recently discovered Birthday Party ice cream (sometimes called Birthday Cake ice cream) and OMG! I never ever eat ice cream but I can't stop eating this kind. It is wonderful. And it goes nicely with birthday cake. 

This year I didn't make my cake from scratch because I wanted to try the Betty Crocker Gluten Free cake mix, and it didn't disappoint! No one could tell it was gluten free and it had a nice texture. Sometimes gluten free cakes are quite dense but this one wasn't. I've bought more of the cake mixes to have on hand if I need to whip up a cake or cupcakes, which can be found at all of the local grocery stores.

There are only two negatives to this cake mix: 1) The price- because it is gluten free of course the price is insanely high (between $6 and $7/box), and 2) You need to buy two boxes to equal the amount you would get in one regular cake mix. I wanted two layers for my cake so I had to buy two boxes, where normally I would only need one box of every other boxed cake mix so the price of my birthday cake was quite high! 

I then made a vanilla buttercream frosting to ice my cake and used LOTS of sprinkles. 

 

 

 

Gluten Free Carob Brownies

My mom first made these brownies last Fall for a family supper, and they were good but I knew I could make them better. My mom's recipe turned out more cake like and I prefer fudgier brownies. I made a few changes to the recipe and came up with a brownie recipe that everyone loves. The best part? No one could tell they are gluten and chocolate free!

Gluten Free Carob Brownies
1/2 cup gluten free flour blend
6 tbsp. carob powder
1/4 tsp. salt
1 cup sugar (I used 1/2 cup brown sugar and 1/2 cup white sugar)
1/2 cup unsalted butter, softened
2 large eggs
1 tsp. vanilla extract
1 cup carob chips
Optional: nuts, chocolate chips

Mix all ingredients together and pour batter into a greased baking pan. I added some carob powder to the pan to prevent sticking as well. The batter will be thick. Bake for 30 minutes at 350 degrees F in a metal pan or at 325 degrees F in a glass pan. They are done when a toothpick comes out clean.

Corn Bread Muffins

Earlier in the week I made some yummy Taco Soup but wanted something to go with it, so I whipped up a batch of my favorite cornbread recipe. I make this cornbread with chili a lot and always change it up a bit. This time I made the recipe in muffin tins instead of a pan, but sometimes I add jalapeno peppers to the mixture for a little heat!

Corn Bread Recipe
1/4 cup butter, softened
3 tbsp. white sugar
2 eggs
1/2 cup plain greek yogurt
1/2 cup milk
1 cup gluten free flour blend
2/3 cup cornmeal
2 tsp. baking powder
1/2 tsp. salt

1. Mix butter and sugar. Add in eggs and mix well. Add in greek yogurt and milk and mix again. Add dry ingredients and mix until combined.
2. Pour into a greased baking pan or muffin tins and bake for 18-22 minutes in a preheated 425 degree F oven or until the top is golden.
3. Let cool slightly then serve with butter.  

My favorite way to eat this cornbread is with soft butter and honey, but it is good dipped into chili and soup too.

Gluten Free Pizza Crust

I am so excited! I can eat real pizza again without feeling awful afterwards since I discovered this post inspired recipe.

It all started when my mom brought over an $8.95 Gluten Free Living magazine.  I have to admit I'm a "judge a book magazine by its cover" type of person and wasn't super excited to read it, but I eventually did and am happier because of it.

There was a whole section about pizza with recipes for homemade sauce, 4 different types of pizza, and this awesome gluten free crust. I wasn't sure how it would turn out and didn't get my hopes up too high, but was pleasantly surprised.  It tasted pretty close to real pizza crust that I'm used to and even my husband liked it. 

The recipe makes 2 medium or 4 individual crusts and you HAVE to freeze the baked crusts before using them, which is the only minor inconvenience.

Try it out!

1 cup white rice flour
1 cup tapioca starch (*I couldn't find this so I used potato starch the first time and corn starch the second)
1 tsp. fine sea salt
1 tsp. baking powder
1 tsp. xanthum gum (*this is used a lot in gluten free baking)
1/2 cup milk (any kind, I used skim)
1/2 cup water
1 egg
1 tbsp. extra virgin olive oil
1 tsp. white wine vinegar or cider vinegar


1. Heat the oven to 425 degrees F. Place a baking sheet (upside down if it has a rim) or a pizza stone in the oven to heat. Draw two 8-inch circles on two separate sheets of parchment paper.
2. Combine the rice flour, tapioca starch, salt, baking powder anf xanthum gum in a large bowl.  In a smaller bowl combine the milk, water, egg, olive oil and vinegar, and whisk to mix.Pour the liquid ingredients over the flour mixture and stir briskly with a spatula for about 30 seconds, until the dough is smooth and just holds its shape.  (Energetic stirring activates the xanthum gum which thickens the batter).
3. Fill a large Ziploc storage bag with the dough.  Snip a corner off. Pipe 2/3 of the dough onto the 2 circles and spread it out.  Pipe a rim around the edges of both pizzas with the remaining batter to make a ridge. Slide the parchment onto the baking sheet or pizza stone, and bake for 15-18 minutes, until firm and light gold.  Let cool, wrap airtight and freeze.  When you are ready to make pizza, add toppings to the frozen crust and rebake.

Sweet Potato Casserole

Happy Thanksgiving! 

We celebrated Thanksgiving yesterday at my parent's house and it was extra special because we had guests from Ontario visiting.  Part of their family Thanksgiving dinner tradition is a Sweet Potato Casserole, which my family had never eaten before.  I thought it tasted a lot like pumpkin pie, and how could anything topped with marshmallows be bad?  Here is the Winder family recipe:

1. Peel and boil sweet potatoes (as many as you need to feed your crowd).
2. Drain and mash the sweet potatoes.
3. Add a few tbsp. of cream and mash some more.
4.Stir in a dash of cinnamon and nutmeg.
5. Spread the mixture in a casserole dish.
6. Top the casserole with a bag of miniature marshmallows.
7. Bake in a 350 degree oven to melt and brown the marshmallows just before serving.

Here is what I am most thankful for this year...

My family and a roof over my head

 I am also thankful we got all of our leaves raked yesterday since we woke up to SNOW this morning!

 

Waffles

I made the best and worst decision last week. 

After years of desperately wanting one, I bought a waffle maker.  Previously a waffle maker was definately just an indulgence but I would always order waffles in restaurants.  A waffle maker was an appliance I didn't need nor had room in the cupboard for.  Since I have started to be gluten/wheat free my diet is so restricted, but breakfast is still my favorite and I had been wanting a waffle for months. My solution was to make my own wheat free waffles at home, and for that I'd need a waffle maker!

Best decision ever because I love waffles.

Worst decision ever because I love waffles and have made them 3 times in just over a week. Yeah, I know...it's bad!

You should make yourself some waffles too.  Here's the recipe I used from www.allrecipes.com

2 eggs
2 cups all-purpose flour (I used my favorite gluten free brand)               
1 3/4 cups milk

1/2 cup vegetable oil

1 tablespoon white sugar
4 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

So Not a Beach Day

Good morning! I woke up at 7:30 this morning to get things started since my mom and dad were coming over at 9 for breakfast and I had beach plans at 11.  Looking out the window I realized that my beach date would probably be cancelled due to the cold, overcast, windy day, but I had hopes that it would change by then. 

Normally we would all go out for breakfast on Saturday morning, but since no one had to work today (Mom is on holidays, Dad is retired, and my husband gets Fridays off all summer) I decided to cook for us.  My breakfast menu included bacon, scrambled eggs, homemade hashbrowns, strawberries, and oatmeal blueberry pancakes. Sounds good right?  I LOVE breakfast! 

I decided to make oatmeal pancakes because a) I just found those wheat free oats and want to eat them everyday b) pancakes and syrup are delicious c) I like to try new recipes.

Blueberry Oatmeal Pancakes

Yields 8-10

Ingredients:

• 1 cup oats
• 1 cup buttermilk
• 1/2 cup whole wheat pastry flour *I used a gluten free flour
• 1 Tbsp brown sugar
• 1 tsp baking powder
• 1 tsp baking soda
• pinch salt
• 1 egg, beaten
• 1 tsp vanilla
• 2 Tbsp oil or melted butter
• 1/2 cup fresh or frozen blueberries

Directions:

1. Mix the oats and buttermilk in a bowl. Cover the bowl with plastic wrap and refrigerate 30 minutes, or, ideally, overnight. *I used quick oats and only refrigerated for 45 minutes
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
3. Add the beaten egg, vanilla, and oil/butter to the oat and buttermilk mixture and stir together.
4. Add the oat mixture to the flour mixture, and stir to blend. Gently fold in the blueberries.
5. Heat a large skillet over medium heat and brush or spray with oil/butter. *Tip: To make sure it’s hot enough, wet your fingers under the faucet and sprinkle a few droplets of water onto the pan. If they sizzle, it’s ready.
6. Scoop the batter, 1/4 – 1/3 cup at a time onto the pan. *I use an ice cream scoop
7. When the bottoms are browned and the top is set around the edges, flip the pancakes. Cook until the second side has browned.
8. Re-spray/grease the skillet if needed, and repeat with the remaining batter. If the pancakes begin to brown too quickly, lower the heat just a bit.
9. Serve hot with maple syrup and butter

These pancakes were delicious and unfortunately there were none leftover so I will have to make more tomorrow! 

P.S. The weather did not improve.

Gluten Free Perfect Flour Blend

This is the gluten free flour I use in my recipes and recently used in my Lemon Bundt Cake.



It is a mixture of sweet brown rice flour, tapioca flour, arrowroot flour, sorghum flour, and xanthum gum.  It is sugar free, and made in a dedicated factory free of gluten, wheat, soy, corn, potato, peanuts, tree nuts, dairy, and casein. 

I like this "flour" because you use it cup for cup in your regular recipes.  If you need 3 cups of flour for your cake, use 3 cups of this flour blend instead!  Easy!  I used this for a cake and no one would have known it was gluten free.

Lemon Bundt Cake

Yesterday was overcast, cool, and rainy.  Wednesday is also the day we go to my parent's house for supper every week. Sounded like the perfect day to bake a cake! I came across this recipe from Smitten Kitchen on Pinterest a few weeks ago and couldn't wait to try it out.

The cake was time consuming, but simple to make. There are a few things I would do differently next time (yes there will be a next time--this cake is amazing!) to make the process even easier on myself.

Lemon Cake
Adapted from ‘Barefoot Contessa Parties!’ and www.SmittenKitchen.com
Yield: 2 loaf cakes (or one bundt)

2 sticks (1 cup) unsalted butter, at room temperature
2 1/2 cups sugar
4 extra-large eggs, at room temperature (I only had large)
1/3 cup grated lemon zest (6 to 8 large lemons) *Tip: Zest all lemons before you begin and use the remainder of zest for chicken, fish, smoothies, etc. later
3 cups all-purpose flour (I used a gluten free variety and it was perfect)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt (I used regular)
3/4 cup plus 3 1/2 tablespoons freshly squeezed lemon juice *Tip: Juice 6 lemons before you begin
3/4 cup buttermilk, at room temperature (I used buttermilk powder and water instead)
1 teaspoon vanilla extract
2 cups confectioners’ sugar, sifted (I didn't sift)

Heat oven to 350 degrees F. Grease and flour two 8 1/2-by-4 1/4-by-2 1/2-inch loaf pans or one bundt pan, and line the bottoms with parchment paper (don't need to line the bundt pan).

Cream butter and 2 cups sugar in the bowl of an electric mixer fitted with a paddle attachment for about 5 minutes, or until light and fluffy. Mixing at medium speed, add eggs, one at a time, and lemon zest.

Sift together flour, baking powder, baking soda and salt in a bowl.

In another bowl, combine 1/4 cup lemon juice, buttermilk and vanilla.

Add flour and buttermilk mixtures alternately to butter and sugar mixture, beginning and ending with flour.

Divide batter evenly between pans, smooth tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup sugar with 1/2 cup lemon juice in a small saucepan, and cook over low heat until sugar dissolves.

When cakes are done, let them cool 10 minutes. Brush some of the syrup on the "top" of the cake while it is still in the pan.

Invert the cake onto a large plate, poke holes into the cake with a skewer, and brush lemon syrup over cakes with a brush. Let cakes cool completely.

For glaze, combine confectioners’ sugar and remaining 3 1/2 tablespoons lemon juice in a bowl, mixing with a whisk until smooth. My icing was thick so I used more lemon juice but next time I would use milk instead because my icing was very lemon-y!

Pour over top of cakes, and allow glaze to drizzle down the sides.

This cake was so amazingly delicious, moist (that syrup step is important), tangy, and sweet. 

I ate two pieces last night and am enjoying my last as I write this post.  The rest of the cake went to work with my husband for his coworkers to enjoy.  Had the cake remained in my house I would have ate it all.  Seriously. 

Did I mention I skipped the gym yesterday to bake this cake?  So after 3 pieces of the most delicious lemon bundt cake I have ever eaten, I am going to spend a few hours at the gym today because the sun is shining and I am going to the beach tomorrow.  In a bikini.  It will be an ab workout day for sure.

P.S. Make this cake NOW! 

Morning Oatmeal

Today was a windy, cool, overcast day and I woke up looking for comfort. 

My husband was working, my dog isn't allowed on the bed....what was I to do?

I turned to food of course.  Oatmeal!

It has been awhile since I've eaten grains of any kind, but I decided I was going to try to add some back into my diet.  I found some wheat free oats at our local bulk foods store.

I topped my oatmeal with brown sugar and skim milk today, but next time might try blueberries and maple syrup. It was a perfect warm breakfast on a cool day!

Also available are Steel Cut Oats, Oatmeal Cookie mix, Rolled Flake Oats, and some Chocolate Oat mix (I didn't pay much attention because of the chocolate), all wheat free.

Coming up on the blog tomorrow...gluten free lemon bundt cake!  It is baking right now and smells soooooooooooooo good!





Food Drama

It is easy for me to get down about all of the things I cannot eat or drink.  I miss those foods a lot some days, and my cravings are intense.  It is almost impossible to eat in a restaurant or at someone's house, not to mention awkward and most of the time bland. 

Foods I can't eat:
-beef, pork (cause intense chest pain like a heart attack -or how I assume it would feel to have a heart attack, difficulty breathing)
-tomatoes, peppers (cause my right side of my body to go numb/tingly)
-anything with gluten: flour, bread, pasta, rice, grains, crackers, etc. I avoid corn and popcorn too (haven't felt like "testing" it). (These things give me an awful stabbing headache, overall soreness in my body and joints, irratibility)
-nuts (haven't had the allergy tests to confirm, but some kinds give me a reaction)
-bananas (give me incredibly itchy skin and hives as of December 2011)
-caffeine: tea, coffee, chocolate (cause an intense pain in the left side of my neck that is hard to explain but if I drink a cup of coffee or bottle of iced tea, I have actually thought I needed to go to the hospital or that I was dieing)
-anything from a package that is processed (bottled dressings, sauces, etc) because it isn't "clean", and probably has gluten or an off limit food

Last weekend I was out of town for a Bowen treatment with my naturopath and I had to take my cooler with my own food (breakfast, lunch, snacks).  We had planned on eating supper at a restaurant, which causes me slight anxiety because if I haven't been there before I don't know what I will order. Sometimes it is embarassing and usually limited. We try to pick places that will offer a variety of foods, but unfortunately the restaurant we chose was lame.

I knew I would have to order a salad with chicken or fish, but was hoping for a baked potato too.  Well, this place didn't have baked potatoes so I asked for a salad (no tomatoes, peppers, red onions, nuts or dressing) with grilled chicken (no seasoning).  They didn't have olive oil or maple syrup for dressing and I forgot my own at the hotel.  I ate my lettuce, carrot, cucumber, and avocado salad with the grilled (and preseasoned) "chicken"--I hate most restaurant chicken because I swear it isn't real.  What's with the rubbery texture?  I actually only ate half and couldn't finish it because it was so disappointing and I had a  much better homemade salad in the fridge at the hotel that I would eat instead. 

My favorite food-chain restaurants that are awesome for people with allergies/intolerances are:
1) Moxie's -they are so understanding and accomodating and the chef always makes sure the food is amazing! 
2) Earl's- it is very easy to find good food here because their food is pretty "clean" already and you can order a potato, meat, veg, salad easily.
3) A steakhouse- meat, potatoes, veg.

(I am sure there are more, but I don't eat out a lot and always go back to the same places because I know I will get good, safe food)

Oh Gluten...

So I went gluten free for 5 weeks (see two posts previous).  Sunday I added flour back into my diet in the form of dredging chicken in flour and baking it. Sunday I ate the chicken for breakfast, lunch, and then had roast chicken, mashed potatoes, and gravy for supper.  What started off with a lump in my throat Sunday afternoon soon turned into a headache, bigger lump in throat, an overall feeling of awfulness, and a stomach ache.  I went to bed feeling pretty bad.

Then Monday I made scalloped potatoes for supper.  This was my only flour all day because since I still felt awful all of Monday I didn't feel like eating any more flour.  But  I had prepared the potatoes for supper the previous night (and they are my favorite food) so I had to cook them.  Big mistake.  I felt even worse!  Add to all of the previously mentioned symptoms, my face got red and hot-it felt inflamed, my jaw was sore, my headache got worse, I felt even more terrible.  O-k-a-y-...maybe I'm gluten intolerant? 
:( 

I do remember feeling this way in the past after eating gluten (stuffing, bread, etc.) but I had assumed it was from the soy. I am glad I found this out though because there are so many gluten free products available now and I can avoid feeling TERRIBLE. 

Now it is Wednesday.  I never had any gluten on Tuesday because the gluten hangover was enough.  I still have it today!  I will wait the three days and try rice or corn.  I am thinking popcorn.  I miss having something to snack on while watching a movie.  My fingers are crossed that those don't bother me.

5 Weeks Gluten Free

So I passed my 4 weeks gluten free minimum, but couldn't figure out how to reintroduce it back into my diet so I just didn't.  So last night I made a plan. I like planning-that is my totally my personality-I don't do anything without planning it out.  I felt better about eating something with my plan.

I put some raw chicken in the fridge last night that I would eat today.  I woke up, dusted the chicken pieces with flour, pepper, and Epicure Lousiana Hot and spicy seasoning (soy free!).  Then I baked it.  One piece for breakfast, one for lunch, and one for tomorrow's breakfast.  Tonight we will have roast chicken, mashed potatoes, and gravy (there's the flour!). 

Then I went to the gym!  I really really love/hate the gym.  I go through stages where I hate going and have to talk myself into it and then I get so obsessed that I can't stay away.  I am at the obsessed stage right now. I make time to go, squeeze it in wherever I can, spend hours there!  Well today was great because after talking to the owner on Friday she decided it was time to give me a new routine. 

My workout consists of alternating cardio (treadmill or eliptical) with weights.  I usually do supersets.  One day would be Back and Chest, then Legs and Shoulders, then Triceps and Biceps.  The days I lift weights I usually do 30 minutes of cardio as well, but if it is just a cardio day then usually an hour!

One way to get me to the gym on those "dread" days is knowing I can read my Kindle.  I only let myself read for pleasure at the gym because it gets me there!  Right now I am reading "New Moon" by Stephanie Meyer (for the bazillionth time!), but that is because I am waiting for the new Cassandra Clare novel to come out. 

Today I learned how to use some new equipment like the BOSU ball, ball, kettlebells, and  Landmine.  I will type up a superset workout using these new moves so I have a bit of variety on weight days.  I did Shoulders and Legs today and loved my new routine!  I'll feel it tomorrow though! 

So the only thing I have noticed about having some gluten this morning is the lump in my throat.  I used to get it alot, but I can't remember if I've had it since I stopped gluten.  Hmm.  No other changes yet.  2 more days with gluten, and then three without.  If I am good at the end of the 6 days then I will introduce something different.  I'm thinking Baking Powder because I'd love to bake some blueberry lemon muffins!
If you haven't tried them yet, here is the recipe!  Blueberry Lemon Muffins recipe

Enjoy your Sunday-the sun is shining here but it is still -15C!

1 Month Gluten Free!

I am a bit behind of my blogging so here is what has been up!

Thursday marked one month gluten free.  I was supposed to consult with the dietician (Lois) about reintroducing gluten back into my diet in a purposeful way.  I didn't understand what purposeful meant...I just wanted to eat some bread in the form of a grilled cheese sandwich.  Or a muffin.  Or a cookie.  Apparently that is not purposeful.  I talked to Lois Sunday afternoon for about 15 minutes.  She told me that I had to put gluten back in starting with one item at a time.  For example, rice.  I could eat rice 3 times a day for 3 days (1 TBSP only), and then 3 days go back gluten free.  If I had no reaction then I would introduce another food, such as flour or oats. 

My dilemna with this is how do you put flour back in your diet?  Flour is an ingredient that you add to other ingredients to make something.  I struggled with ways to incorporate flour into breakfast and lunch.  So I just didn't bother adding anything back in to my diet!  This is so typical of me as well.  I am an all or nothing type of girl. 

Lois said I couldn't make muffins because it would have either baking soda or baking powder and I might react to that and mistake it for a reaction to the flour.  Who knew this would be so complicated? 

Oh, and that 15 minute call cost me $15!  The bill is in the mail.