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Recipe: Holiday Pancakes

I had been craving pancakes this past week.  So…I gave in.  Gluten free and corn free style of course.  🙂  🙂  🙂  I don’t know why, but pancakes make me happy!  They are my ultimate comfort food.

This is my mom’s recipe.  She would make these the size of dinner plates with chocolate chips.  Oh they are so good!  Ever since I went gluten free, I had a really hard time finding a gluten free flour that had the right consistency to make them.  I experimented a lot with almond flour, rice flour and coconut flour.  But still no luck.  Until I found Bob’s Red Mill baking flour mix!  It worked perfectly!  I was so excited that I could make my mom’s pancakes again!  And they are oh so good!  I now like to tweak the recipe and add some spices for a delicious holiday flavor.  Hope you enjoy them as much as I do!

Holiday Pancakes:
Ingredients:
2 cups flour (Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
1 tsp baking soda
1/4 cup apple cider vinegar
2 eggs
3/4 tsp salt
3 tbs sugar
1/4 cup oil
1 1/2 – 2 cups milk
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice

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Directions:
Mix ingredients together in medium bowl.
Cook in large skillet or on griddle.
Wait till underside is lightly browned and flip.

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You can top with many delicious things like syrup, nutella or icing.  This time, I tried it with vanilla icing, which went very well with the holiday spices.  Yum!

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Unfortunately, I have since found out that most icing contains corn starch.  Thumbs down.  Oh well, it was quite delicious when I had it!  We also cooked a batch with butterscotch chips and that was really good too!

A note on milk:
I have tried cooking this recipe with almost every type of milk available.  Below is a breakdown of how each one cooks.

Almond Milk – My personal favorite, it makes everything extra fluffy
Regular Milk – Probably the next best milk, not as fluffy as almond milk but cooks well
Rice Milk – If you can’t have either of the above, this is your next best bet.  Flat but still cooks alright.
Flax Milk – Run away.  This didn’t cook well at all because the pancakes didn’t hold together.  I had to add coconut flour so there was some cohesion to the batter.  This saved the pancakes this time around, but I would never use it again.

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Day 63 Week 10

Can I just say, I look FABULOUS this week!  I’m slowly creeping back into my pre-pregnancy clothes and even my pre-cyst clothes.  I have to keep reminding myself that the whole reason I started this diet wasn’t to lose weight, but to become healthy and to heal my body.  But it’s oh so exciting!  I’ve also started slacking on being so strict with what I cannot eat.  To be honest, I’ve lost my motivation…but maybe that’s a good thing.  I’ve been able to figure out what my big offenders are so I’ve been able to relax with what I eat.  Once in a while I’ll have sugar or potato chips.  But I don’t bloat up like a balloon every day now.  It’s nice to start enjoying food again.

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Day 63 Week 10 – Weight 142.6 lbs, Waist 38″, Bust 33.5″.  I’m so excited about how I look and feel!  I have been so amazed at what a difference it can make when you clean up your diet and eliminate your personal digestive offenders.  Also, the more I read the more I’m convinced that your health is tied directly to your gut.  Whenever the bacteria in your gut is thrown out of whack, so is the rest of your body.  It effects your skin, your hormones, your digestion, allergies, everything.  I wish I knew this earlier in life!

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Recipe: Jambalaya

Can I just say, my husband was very excited that this was on our list for meals this week.  I was told he got very excited when he saw the ingredients left out to thaw.  This is a great recipe to prep beforehand and freeze for a busy week.  I pre-cooked the chicken, chopped the veggies and froze them for later in the week.  We tried this recipe several months before but it flopped because we used uncooked rice which didn’t soften even after an extra hour or two of cooking.  This time we used pre-cooked rice (Uncle Ben’s 90 second rice) and the rice was soft, it didn’t soak up all the liquid like the previous batch, but not nearly as crunchy!  Sometimes you have to try a recipe a few times till you get it just right.  Also, I like this recipe because it incorporates several cups of bone broth.  If you have a hard time drinking it straight, this will be a great way to add the bone broth to your day.

Ingredients:
1 lb chicken breasts cooked
1 lb Andouille sausage
1 14.5oz can diced tomatoes
1 14oz can tomato sauce
1 large onion diced
1 green pepper diced
1/2 cup celery diced (1 stalk)
3 garlic cloves minced
3 cups chicken broth
2 tsp oregano
2 tsp creole seasoning
3 cups long grain rice
1 lb shrimp

Directions:
1. Dump everything except the rice and shrimp in crockpot.  Stir together.  Cook on high in the crockpot for 2 hours.
2. Add the rice.  Stir.  Cook for 30 minutes.
3. Add the shrimp.  Stir.  Cook for 30 minutes.

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Just a few notes.  We decided (at least for the time being) that we didn’t like the Andouille sausage.  We didn’t like the flavor of the spices, so next time we will use a regular sausage.  Also, when I cooked the chicken in advance, I used Cajun seasoning.  The chicken tasted delicious in the jambalaya.  All in all, this is a great tasting recipe, with some prep time in advance but the day of can be quick and easy.

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Day 56 Week 9

This week had lots of surprises, stress and fun.  My parents, sister-in-law and niece found out last minute that they were able to visit for Labor Day weekend.  We had such a good time cooking and hanging out.  I also have had an external situation that has been causing a lot of stress which in turn has wreaked havoc on my emotions this week.  But I don’t believe it is diet or hormone related thankfully.  I have a very hard time handling stress and I know that it is one of the last steps to healing my body and my gut.  My goal is to reduce my stress levels as much as possible.

Here is some of the fun we had this weekend:

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Day 56 Week 9: 143.0 lbs, waist 38.5″ and bust 33.5″.  This week I tried another milk substitute, flax milk.  I flat out did not like this one, especially warmed up with molasses and coconut oil.  So, I went back to using rice milk.  *sigh*

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Day 49 Week 8

I’m so sorry that this is so late.  This has been a difficult couple of weeks and very stressful.  But, as for my health, it has also been very exciting.  I find it ironic that my last post I was hopeful that my next period would be much better than my previous ones, because this week I had my period.  The only emotions I had this week was apathy, no depression or anger or crazy mood swings from sky high to abysmal lows.  This is so encouraging for me!  I feel like there is a light at the end of the tunnel!  I think I would like to continue my supplements for my hormones for a full three months before I start regularly drinking coffee again.  I have to admit that I have really struggled to continue taking the coconut oil and molasses this week.  Ever since I found out that almond milk bothered me, I have had a hard time finding a substitute that I look forward to.  The reason I’ve been avoiding regular milk is it causes congestion for me and being in such high altitude increases my ear aches and infections.  Another substitute I tried this week is rice milk.  I found it extremely sweet, too sweet for my taste when its plain.  One thing I’ve noticed since cutting out a lot of sugar and processed foods is that I do not crave or like extremely sweet foods anymore.  I still like ice cream and chocolate, but nothing that is artificially sweetened.

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Day 49 Week 8: 144.2 lbs, waist 38.5″ and bust 34″.  I am amazed that even though I’m cheating a little bit with ice cream I’m still staying the same size and even losing more weight.  I have noticed more vitality, more energy and more level emotions.  I’m so pleased with my health at this point.  I can’t wait for my gut to keep improving as well.