Green Smoothie Muffins

Thumbs Up!  Ultra healthy, veggie filled breakfast muffin that tastes like a red velvet cupcake!   This recipe passed the taste testers, my Shakespeare homeschool class.  There is one student who always asks dubiously "Is It Gluten-free."  

"Yes," I reply.  "It always is, has been, will be."  "That's what you are here for, my test subjects."

The rest of the youth just say, "ShuT Up and Eat fast.  Sometimes we Get TwO!

This week was yum.    

This is just my standard muffin recipe,  I mix the dry, add the wet, dump in greased mini-muffin pans, bake at 350 for 12-15 minutes.  Gobble up.  Always gone by nightfall.

1 1/2 cup g-f flour (I always use my healthier grain mix)
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon guar gum
1 teaspoon spices (cinnamon today)
dash of salt
1/2 cup  chocolate chips (today, white chocolate--optional)

Mix wet ingredients in a 2 cup measure:

2-3 tablespoons oil (coconut, or vegetable, It's a glug.)
1 egg
1/2 cup fruit sauce(apple sauce, prune sauce, pumpkin, today it was Fruit SMOOTHIE)
1/3 cup honey
Milk up to the two cup mark (almond, rice, soy-- whatever milk)

It's really easy and makes 24 mini muffins.

Celiac to increase to more than 8 million?

I thought the rates of diagnosis was supposed to level out?  What is with this?



Thanksgiving - Vegetarian meal loaf GF Nut Roast

last posted 12-2-10 - I'm revisiting and planning my Thanksgiving plans and recipes.  
The Cake Wreck that I posted last week (Cherpumple) is just one sample of the diversity of food.

I thought I'd stick with tradition this Thanksgiving and fix something this year that has been a staple in my food memory from the time I was a child. It wasn't Thanksgiving or Christmas without this delectable dish. My nearest and dearest friends will all remember the nut roast at Sunday dinner.

My grandmother got the recipe from Cookie--yes, for real, Cookie, a camp chef that traveled with the men who worked in the lumber camps up the Mirror Lake Highway. My gramma cooked for the men and slept with her new husband in a log cabin and there were nights when he would jump up and shoot dead the mice that were bothering her.

The biggest challenge she discovered with being a brand-new sixteen year-old bride (like cooking and cleaning for a herd of men wasn't hard enough,) was that her husband was a slaughter-house vegetarian. He couldn't even eat food prepared with lard and would only eat eggs if they were fried in butter. So, this dish was truly a godsend to her budding recipe file.

My father was also a vegetarian and so this dish prospered in our house, but the recipe evolved with just one generation. My cousins make and eat it, but they call it nutloaf and I won't make it with the tomato sauce topping. (I have an aversion to ketchup--I'm sure it's somehow slaughter-house related.)

So this Thanksgiving, I'm making it, mostly for nostalgia, but also because the other tradition of Nut Roast is that it a qualifier for new potential family members, and the boy-friend is coming for Thanksgiving. If he doesn't like Nut Roast... well then. That's all I'm saying.

Two large potatoes, one large carrot, one large onion, and a big handful of walnuts, ground together in a meat grinder (What other use would a vegetarian have for a meat grinder, but I'm sure a food processor would work.) G-f crackers, oatmeal or corn flakes are added and a couple of eggs, salt and pepper are used for binders and the whole thing is pressed into a casserole dish and refrigerated for a day. It is baked for a couple of hours the day of and in the last hour, ketchup or tomato sauce is slathered over the top to bake.

It's obvious to me that I'm going to have to call Mom for the details as it's been too long. Don't forget the salt. Salt is essential and for all that I made, a generous two teaspoons wasn't quite enough, but people salt after anyway right?

Non-Celiac Gluten Sensitivity DOESN'T Exist!

Isn't that a relief?  So for those of you who suffer from it?   STOP IT!

I hope that these researchers are really onto something and that they can figure out what really is the problem.  


FODMAPS    Could digestive distress be exascerbated by easily fermentable short-chain carbohydrate foods?   http://chriskresser.com/fodmaps-could-common-foods-be-harming-your-digestive-health

So read up on these types of carbohydrates and see if you can lessen your problems with gluten if you minimize fodmaps in your diet.  

Best Wishes!


Hookworm therapy for Autoimmune Therapy?

You are going to need a pretty strong stomach to read this one.  I even struggled to find a palatable image.



Good visual and link to Leaky Gut



GF Pumpkin Cookies

Fall G-F Baking?  A soft chewy pumpkin cookie that smells up the kitchen and makes a great delivery to the new neighbors.

In honor of Memory Monday's, I'm revisiting the pumpkin recipe cookies that were so delicious as well as reading back on great memories.

Blogs really are the family history scrapbooks of our day.

reposted from 6-28-11

DawnL's Pumpkin Cookies

Preheat 400 degrees 15 minutes

3/4 cup brown sugar
1/4 cup butter

Beat together til creamy then add:
1 egg
1 cup pumpkin (canned)

Mix 1 1/2 cup g-f flour (I use my wholegrain flour mix)
1 1/2 tsp. baking powder,
1/2 tsp. cinnamon,
1/4 tsp. of ginger,
1/4 tsp. nutmeg and
1/4 tsp. salt

Add dry ingredients to wet, blend, add 1 cup chocolate chips and drop by spoonsful onto a cookie sheet. Bake at 400 degrees for 12-15 minutes, until dry and golden brown.

I've written before about refitting recipes--exchanging the regular flour for gluten-free. Although the idea is daunting at first, many of the original chefs for gluten free say it is simple and easy. The more diverse your flour mix is, the better it exchanges.

Many professionals also add that there is no need to add gums if the flours are whole grain and very diverse. I have had some success using buckwheat alone, but my best substitutions have had as few as four or as many as eight different flours sifted together--and I still add guar gum to all my recipes.


College guy is preparing to serve a church mission and he is earning money over the summer for the costs.

It's been great to have him at my every beck and call for whatever task I have, but the guy can work hard labor for eight hours straight!  The wood splitting that I expected to take weeks was finished in three days, so now I'm inventing tasks.

The dream rock garden may get finished, the deck sanded and repainted, the entire acreage pruned and the front porch repaired!

The only downside to the situation is trying to keep the guy fed. I've grown accustomed to baking less, and I'm stoking the bake stove to stay ahead of the roaring hunger that never seems to subside.

His request today, "Remember those muffins Mom, not the regular, but the lemon, almond poppy seed? And pumpkin cookies, remember those pumpkin cookies that were kinda soft, filled with chocolate chips, and deliciousness?"

Yeah, I remember. And I've not attempted them post-gf, but thank goodness the gf sister has! Her recipe is delicious and delightful and I'm holding back five cookies so I can take a photo. The workman says to hurry and find the camera, HE IS STILL HUNGRY!


Do you Think We are Really Eating RoundUp?

Okay, okay, I'll stop posting each and every little thing I'm researching today and get back to baking... soon anyway.

Some things one should never watch... like that scene in Food Inc., (I think, might be a different movie...) where  that little bug is eating Round-up in the movie and it's digestive system is blowing up and it's dying.   (I'm easily influenced by annimation.)   That bug is me?  


Because We Didn't Already Know

That what you eat affects your brain.  DUH.   We may not have had the scientific studies to prove it, but we did have years of emperical evidence.


Ah, Back To Saying There Is A Trigger!

Proteins other than gluten in wheat can also trigger Celiac disease?    What?  Are  these proteins  present in other grains and could that explain why Celiac's sometimes have trouble with other foods in addition to wheat?    I WONDER?

Makes me also wonder if I've been in the homeschool learning mind frame too long?


Here is a new study at Columbia with regard to Celiac Disease.  http://www.medicalnewstoday.com/articles/284990.php


Chicken (and Wild Rice) Soup for My Soul

Last posted 11-19-2008, but I made it again last night and it's delicious.  Happy Giving 
My visiting teachers brought me dinner last night. (In my church, these are women whose purpose it is to succor, to console, to commiserate and and help each other stay sane amidst the craziness of life).

I can't imagine how complicated it was for them, when they have already been regaled for months with my tirades on finding, cooking, adapting recipes for gluten-free. But, attempting the ultimate in service, they fixed me a meal.

In our world, it's a fading absolution--bringing someone dinner. I know in this day and age, that if you are sick or poorly, you are still capable of calling for take-out, but the delivery guy doesn't come to the door with a dish wrapped in linen and a note saying, "Feel better, I love you." And that makes all the difference. (And it might not be GF take-out anyway!)

Chicken (or Turkey) and Wild Rice Soup

½ cup butter
1 finely chopped onion
½ - 1 cup frozen corn
(or ½ cup chopped celery, if preferred)
½ pound fresh mushrooms, sliced
½ cup carrots, sliced
1/2 cup corn starch
6 ½ cups chicken broth
2 cups cooked wild rice
1 pound chicken breasts, or turkey cubed
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half (use normal half-and-half if you prefer, but you won't believe how delicious this is with the nonfat variety!)

Melt butter in a large saucepan over medium heat. Stir in the onion, corn, chicken and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Transfer mixture to large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.

Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through and then pour in the half-and-half. Then add the starch added to a little water and stir well.

Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally.

Bless you, Kali and Cheryl. I love you two too.


Gotta Try Pecan/Pumpkin Pie - This Year's Thanksgiving Test Recipe

2013 - Last Years Post, getting Thanksgiving planning done early.  
Pecan Pumpkin Pie.  My family will hate this... they prefer no nuts in anything.    But sometimes I must bake to please myself.   I may take it to the GF Potluck in December... I'll watch and see how it goes.


Yup, I was right.  The family hates it, but I am in pecan pumpkin happy land.  I get a whole entire pie to myself and I'm enjoying it.  Great recipe I'd say.


Cilantro Lime Chicken Heaven Soup

This one is a little bowl of heaven. Y'know, if heaven were liquid.  Hugs, Dia

I made this tonight and it turned out delicious.  Just so you know.    The Mum


G-F Cream Cheese Bacon Onion Cheeseball

Holiday Cheese ball recipe - It works well for every holiday.  Rolled in chopped pecans for Christmas or shape it like a skeleton (thanks Pinterest!).   Hmmmm, what shape for summer?

This needs to be made the night before so the flavors can meld and blend together.

2 packages (8 oz.) cream cheese
1/3 cup bacon bits (I don't fry it any longer--clean-up is too much work.)
1/3 cup green onions chopped
1/2 cup whipped salad dressing (not mayo but Miracle Whip)

Stir and cool overnight.  I formed it into the shape and chilled it overnight.

Easy and delicious.  

Methylation and Celiac Disease, Autism, Metal Intoxication, Dysmenorrhea

Wow, I am researching the scientic bodily process of Methylation with respect to all these problems associated with gluten intolerance.  A new and interesting challenge.



G-F Pumpkin Cinnamon Rolls

Prize-winning pumpkin cinnamon rolls made g-f?  Possible?  YES!

I used my standard bread recipe, lowered the water by 1/2 cup and added 1/2 cup pumpkin puree and proceeded to blend as usual.  And yes, that is my son's vanilla bean glaze.   He is a great glazier!

3 cups healthy grain flour mix  (I think any reliable g-f flour substitute would work--assuming it is not just white rice and starches.  Those flours are like handsome men, they look pretty, but aren't good for you and can't last.  Two hours later they are stale and distasteful.)

1 1/2 teaspoon unflavored gelatin
1 Tablespoon xanthan gum
3 Tablespoons sugar (more 'cause it's a sweet dough)
2 1/2 teaspoon yeast
1 teaspoon salt
1 Tablespoon dough enhancer (optional)
1/3 cup dry milk powder

3 eggs
1/4 cup oil
1 teaspoon apple cider vinegar
1 teaspoon vanilla
1/2 cup pumpkin puree
1/2 cup warmest water (approximately--maybe a touch more.)

Add wet to dry ingredients, beating on medium high.  Add just enough liquid to create a dough that resembles a stiff quick bread.

The rolling technique isn't that difficult.  I've used it before for cinnamon rolls and it's a little more challenging than a typical roll, but for we g-f'rs, the effort is well worth it.

Here are the photos of the process.

Beat the mixture until light and fluffy--the same texture and consistency as my usual bread loaf.

Pat to flatten between two pieces of "greased" (I spray) plastic wrap. 

Sprinkle dough with cinnamon sugar with a little pumpkin pie spice added. 

Use the plastic wrap under the dough to roll the dough by pulling the edge and gently folding it in upon itself.


Slice dough with a "sprayed" butter knife.  
As each is sliced, drop it onto a "sprayed" baking pan leaving plenty of space between for rising.

Raised about 20-30 minutes depending on the warmth of the house.  A view of raised dough ready to bake.
Second pan also ready to bake.  I baked these about 22 minutes per pan at a typical oven temperature, 350 degrees.  
The safe way is to use a thermometer to hit 190 degrees right in the center.   

 Tipped them out to cool and then glazed with powdered sugar, vanilla and a little water.  The teen son says he didn't measure anything.    The texture was good, lightness good, and not the least bit dry.   They were more delectable warm so I expect that I will be microwaving for a few moments before eating.

Reality Bite:  You may wonder what prize these delectable beauties won?  It was my heart.  I know corny, but it keeps me baking.  What?  


For your Creepy Holiday Enjoyment:   NOT April Fools,

Would you bake or eat

     G-F High Protein Flour from Crickets

G-F Creepy Ideas for Halloween

FYI:   My G-F Halloween Planning
Happy Creepy Holiday!  

Here are my pinterest picks for the party do's.  

Tuesday:  Cub Scout Treats
Upside down Keebler fudge stripe cookies, orange wilton tube frosting and a Hershey's kiss = Witch Hat cookies for HalloweenGlow-in-the-Dark Lemonaid     ttp://ladyfordsguidetoeverything.blogspot.com/2013/10/amazing.html

Witch Hat Cookies - made with my standard g-f oreo recipe

Mummy cookies - again with the gf oreo recipe.  

Thursday:  Homeschool Party

Skeleten Head Cheese Dip with Crackers

Clementine PumpkinsAdorable and Simple Healthy Halloween snack

GF String Cheese broomscheese and pretzel brooms

And a reprise of the GID Lemonaid - Hey, it works.  

Thursday Night:  Church Trunk or Treat,  
Smores using the portable propane heater--the husband always packs it into the back of the truck.  (We ziplock the marshmellow, and choc covered cookie to hand out.)
  I always have g-f version available. 

FRIDAY!  For My Homeschool BUDDIES:  

forget  Martin Luther's 95 Thesis Anniversary on FRIDAY!   Oct 31st.  
Post something-somewhere in commemoration. 

Giving out allergen free treats, Glowstix and Googly Eyeballs.  The youngest son is wearing the costume I created while watching 14 Shakespeare plays!  YAY!  But 30 hours.  really son?     And yes, it's made from poptops.


Don't forget anniversary of Agincourt day before yesterday.  Watch this so my eldest can go viral--for him that's at least get 100 views.

Saturday - Company Rapelling Team-building  Hey, it's after H Day, but gotta do something.

Purchased BBQ  -  Getting that shindig professionally catered.  Yay, they are G-F friendly.

I will be baking the White Chocolate Creamcheese Cake  I made for the Renaissance Faire last week.  (Link for last week's Renaissance Faire Photos)   Yeah, it's a busy life.  

Gifting each participant with a quart of Mr. Darcey's homemade Apple Pie Moonshine.  
(Gotta make decorative, crafty toppers - back to Pinterest...)

So, away we go!  
Sending my best for a wonderful holiday!