31 weeks; Total Weight Gained: (-2 lbs) |
Angela's Homemade "Wheat" Thins |
Salty Sweet Gluten-Free Crackers
Yields: approx 64 crackers
2.5 oz Barley Flour
2.5 oz Brown Rice Flour
pinch Stevia Extract
1/2 tsp Sea Salt
1/4 tsp Paprika
4 T organic Butter
1/4 c + 2 T Water (plus a bit more if dough is too dry)
1/4 tsp Vanilla Extract
Preheat oven to 400F. Spray baking sheets with non-stick spray. In a large bowl, whisk together the dry ingredients (flours, stevia, paprika, salt). Cut in butter into the flour mixture with a fork, until crumbly. In a small bowl, mix together the water & vanilla and then pour into the flour & butter mixture. Stir or knead until it comes together. If it appears too dry, add a touch more water, but you don't want it sticky. Split the dough in half. On a floured surface, roll out half the dough very thin (1/16th inch). Using a pizza cutter or pastry cutter, cut into whatever shape crackers you want. Using a spatula, place the crackers on the prepared baking sheet. Repeat with the other half of the dough. You can sprinkle on more salt or add sesame seeds, but I don't think they need it. Bake for 8-10 minutes, watching closely. Rotate pan halfway through baking to ensure even baking. Cool completely. Store in an air-tight container.
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We used those nummy crackers to create this nummy chicken recipe!
Chicken Fried Chicken |
This was soooo delicious that I ate too much and it sent my blood-sugar rising. Oops! For the original recipe, click on the link under the picture. For my gluten-free version, see below...
Gluten-Free Chicken Fried Chicken
Yields: 3 servings
15 Salty Sweet Gluten-Free Crackers (see above)
1 T Barley Flour
1 T Brown Rice Flour
1/2 tsp Sea Salt
1/4 tsp fresh Ground Black Pepper
1 organic Egg
2 T EVOO
3 skinless, boneless, hormone-free, grass-fed Chicken Breasts
Place crackers in a large resealable plastic bag; seal bag & crush crackers until they are coarse crumbs. Add flours, salt & pepper to bag & mix well. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat. One by one, dredge chicken pieces in beaten egg, then place in bag with the crumb mixture. Seal bag & shake to coat. Reduce heat to medium & cook coated chicken in skillet for 15-20 minutes, turning frequently, until golden brown and juices run clear.
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Remember this?
Flatbread "Pizza" |
The recipe for the flatbread itself is below, but to make the pizza simply take a piece of flatbread, spread on organic Tomato Paste, then spread on Trader Joe's White Bean & Garlic Hummus (or hummus of your choice), then load on the organic Spinach! Yum!
Flat Bread Original Recipe seen in "Recipes for the Endometriosis Diet" by Carolyn Levett
Yields: 8 pieces flat bread
3/4 c Brown Rice Flour
3/4 c Barley Flour
2 T Arrowroot Powder
1.5 tsp Baking Powder (see below for a Corn-Free Baking Powder Recipe)
1 tsp Caraway Seeds (optional)
1/4 tsp salt
2 T EVOO
pinch Stevia Extract (optional)
1 organic Egg (optional)
1/2 c organic Milk (or milk substitute)
Preheat oven to 350F. Mix dry ingredients in a medium bowl. Add oil, stevia, egg and milk to flour mixture. Start with a little less than 1/2 c liquid, and add more until you get a stiff batter. If egg and/or sweetener is omitted, you may need to add a little more liquid. Transfer dough to a greased baking sheet and shape into a flat round shape 1 to 1.5" thick. Baked about 25 minutes. Cut the bread into 8 wedge-shaped pieces. Remove from baking sheet & cool on a wire rack.
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All baking powder contains cornstarch. If you're sensitive to all things corn, like me, this is a good alternative. Super easy to make & keeps well.
Corn-Free Baking Powder Original recipe seen in "The Whole Life Nutrition Cookbook" by Alissa Segersten & Tom Malterre, MS, CN
Yields: 3/4 c
1/4 c Baking Soda
1/2 c Cream of Tartar
1/2 c Arrowroot Powder
Place all ingredients into a glass jar & shake well. Store in a cool, dry place.
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Katey's Vegan Notella |
I made this for my Mama as her Mother's Day present. It's not as sweet as the store-bought Nutella, but you can always add more sweetener. To see the recipe, click on the link under the picture.
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With the weather FINALLY being nice in MN, we've been grilling a lot of burgers! And what goes best with burgers? You got it - Fries! These fries are to die for!
Oven Fries Original Recipe seen in "The Whole Life Nutrition Cookbook" by Alissa Segersten & Tom Malterre, MS, CN
4 medium organic Russet Potatoes or Sweet Potatoes
1/2 c EVOO
1/2 tsp Sea Salt
freshly ground Black Pepper
Optional Spices:
1/2 tsp Turmeric
1-2 tsp Garlic Powder
1 T Paprika
Preheat oven to 425F. Scrub potatoes well & remove any eyes or discolored areas. Leave the peels on. Cut into wedges and place into a large bowl. Sprinkle with olive oil & sea salt & freshly ground black pepper; toss to coat. Add optional spices if desired. (We've made this recipe a couple times. The first time, we didn't use the Turmeric & the second time we did... both times were delish!) Arrange potatoes in a single layer in a 9x13" pan. Bake until golden & fork tender, about 30 minutes.
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This dish is soooooo yummy & the surprise flavor of lemon from the dressing MAKES this dish! Enjoy!
Mediterranean Quinoa Salad Original Recipe seen in "The Whole Life Nutrition Cookbook" by Alissa Segersten & Tom Malterre, MS, CN
2 cups dry Quinoa
3.5 cups Water
1/4 tsp Sea Salt
2-3 c cooked White Beans, or 1-2 cans
2 medium Carrots, chopped
1 can Artichoke Hearts, cut into quarters
1/2 c chopped Sun-Dried Tomatoes
4 c fresh Baby Spinach leaves
1/2 c fresh Basil, chopped
1/2 c Pumpkin Seeds
Dressing:
1/3 c EVOO
3 T Red Wine Vinegar
4 T freshly squeezed Lemon Juice
2 cloves Garlic, crushed
2 tsp Lemon Zest
1/2 tsp Sea Salt
Rinse the dry quinoa in a fine mesh strainer under warm running water. Place rinsed quinoa into a medium saucepan with the water and sea salt. Cover and bring to a boil, then turn heat to a low simmer and cook for about 20 minutes. Remove pot from heat & let quinoa cool in the pot. Toast the pumpkin seeds by placing them into a small skillet and heating them over medium heat. Keep them moving in the pan until you hear a "pop" and they are slightly golden. Remove from pan and let cool in a small bowl. Place cooled quinoa into a large bowl. Add the cooked white beans, chopped carrots, cut artichoke hearts, chopped sun-dried tomatoes, baby spinach, chopped basil, and toasted pumpkin seeds. To make the dressing, place all ingredients into a small bowl and whisk together. Pour the dressing over the quinoa salad and mix thoroughly with a large spoon.