Posted in DIY, Edible Awesome, Gluten Free, healthy diet, recipe, saving money

Amy’s Favorite GF, Egg-Free Waffles Recipe

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This recipe was inspired by an Allrecipes Pumpkin Waffle recipe; however I have an intolerance to egg and found the original recipe’s batter way too dry, so I customized it to my diet and tastes.  I like to make a double batch of this and use 3/4 of the waffles to prep some of my sons’ school lunches, using the waffles as a bread replacement since GF loaf bread is so expensive! (Otherwise he gets leftovers from the week, which he doesn’t mind.)  Have you ever noticed the frozen PBJs in the freezer aisle of the grocery store? Well, that’s what I make, except I can’t have peanuts either, and the school is a nut-free zone, so we use sunbutter instead.  (Sunflower seeds, btw, are hormone friendly…heard of seed cycling?)  I mix it all up in a blender to make it easier for pouring into my Belgian Waffle Maker.  I bet this recipe would work for pizelles if you have a pizzelle press and add a dash of anise extract to the batter and leave out the baking powder.  Speaking of baking powder, I can’t have corn, and corn starch is usually in baking powder.  So I made my own replacement to refill my old baking powder container using 2 TBSP baking soda plus 1/4 cup cream of tartar (while cream of tartar usually comes in tiny spice containers, I bought mine in a big bulk container because it’s handy for cleaning powder as well). Anyhow, on to the best GF, egg-free waffle recipe ever!

5 minutes prep time, plus cook time.  Makes 4 huge Belgian waffles (or 8 thin waffles, depending on your waffle iron.)

Amy’s Favorite GF, Egg-Free Waffles Recipe

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Directions

 

  1. Start by measuring psyllium husk and flaxseed into a blender (or bowl…I just like to make things easier for myself) and adding the warm water to create the flax eggs.
  2. Pour in melted coconut oil, maple syrup, vanilla extract, pumpkin puree, and give a pulse with the lid on before adding the cold almond milk. 
  3. Preheat your waffle iron.
  4. Add gluten-free flour, baking powder, cinnamon, and salt to the blender (if you want to play it safe, you could mix these in a different bowl before adding, but I’ve never had an issue with distasteful baking powder or salt clumps) and blend until the batter looks like cake batter with no dry spots left.
  5. Pour about 1/2 to 2/3 cup batter (depending on what your waffle iron normally holds) onto the preheated iron and spread to the edges. Close iron and cook until iron stops steaming or the light comes on, plus another minute or so.  Repeat with remaining batter.
  6. Swat impatient hands away until everybody can sit down and eat together.  Try not to let them see you swiping some secretly.
Posted in DIY, Edible Awesome, Gluten Free, healthy diet, recipe, saving money

My Favorite Gluten-Free Flour Blend Recipe

I don’t know about you, but I have a hard time paying $8 for a GF cup-for-cup flour blend.  In fact, I’ve never bought even a bag of that stuff, on principle.  Doesn’t seem right to capitalize that much on others’ health-related need for GF flours.  But enough of my rant–let me tell you what I do instead!  I went online to Vitacost (which frequently has sales going– the GF flours of several varieties were anywhere from 15-47% off, last I checked, which was yesterday) and during a buy-one-get-one sale I bought 4 boxes each of sweet sorghum flour, potato starch, and tapioca flour. The sale happens regularly, and I’ve restocked twice this way.

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Then, I mix them in this ratio:

1 1/2 cup sorghum flour

1 1/2 cup potato starch

1 cup tapioca flour

Buuuut I don’t like to measure.  So instead I just dump these amounts into a container and shake it up.  Easy peasy.

2 lb bag sorghum flour

2 lb bag potato starch

2/3 of 2lb bag tapioca flour

Keep reading!  In regular wheat flour, gluten acts as a binder that allows baked goods to stretch, and the GF mix needs a binder too…so for each cup of the mix, I add 1 tsp of psyllium husk to whatever liquid is in whatever recipe I use.

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In my research for digestion-friendly replacement for xantham gum (which is a product of the bacterial fermentation of the sugars in either corn, soy, wheat or dairy) or guar gum (which is derived from the guar bean–not bacteria–but can still cause digestion issues), I settled on psyllium husk.

P.S.  You can use that leftover tapioca to thicken your GF soups and gravies!  Use 1-2 TBSP with your butter, ghee, or coconut oil (I would use the latter) to make a slurry, then slowly add your broth or other liquid.

 

Posted in Edible Awesome, Gluten Free, healthy diet, recipe, Uncategorized

Gluten-free Sugar-Free Blueberry Crumble Recipe

This is a no-fuss treat that both non-GF friends and GF folks all can enjoy together, and it’s great both warm or cold, as dessert or breakfast!  I tend to serve this when we have company, since it’s quick and no-fail and makes the house smell great! (I use Wyman’s of Maine frozen wild blueberries, since Ibotta has an offer for a few dollars back on up to 5 bags sometimes, which I deep freeze.  This recipe takes about 1/2 bag.)

Prep time 10 minutes, bake time 30 minutes at 350 degrees.  Serves 8.screen shot 2019-01-19 at 7.38.23 pm

  1.  Pour blueberries into the bottom of a 9×13 glass casserole dish filling it about 1 inch deep (about 1.5 lb/half the bag of Wyman’s frozen blueberries).
  2. Stir in 2 Tbsp lemon juice (optional) or 1 tsp zest.
  3. Mix in 3 Tbsp maple syrup (optional).
  4. Stir 1/4 cup brown rice flour into the berry mix (or other GF, but I like the brown rice flour to give it a sugary texture).
  5. For the crumble topping, mix two cups of old fashioned oats with 1-2 tsp. cinnamon and another 1/4 cup brown rice flour.
  6. Melt 1/3 cup coconut oil in a pyrex bowl, and stir into oats.
  7. Mix in 3 TBSP maple syrup.
  8. Spread oat topping evenly, and bake for 30-40 minutes.
  9. Refrigerate leftovers if you have any.  The coconut oil makes it retain its crunchy topping texture–my favorite part!

 

 

Posted in DIY, Gluten Free, recipe, saving money, Uncategorized

Recipe for DIY Corn-Free Baking Powder

If you have intolerances or food allergies, you know it can get tiring trying to read all the ingredients and look for “safe” consumable goods!  When I started my hormone recovery journey, I went gluten-free and soy-free.  That was a lot of effort, and I guess I was well-prepared for eliminating an even longer list.  When I had some IGG blood testing to find out what else my body couldn’t handle, though, I was in disbelief.  Actually, I laughed when the lady read me the results because the first thing she said was chocolate.  Are you kidding me? *Sigh.* My morning treat had been frothy hot chocolate (cacao, maple syrup or honey, and milk).

Then there was dairy. (Oh cheese, how I miss you.) And yeast. (Well…I guess no GF pizza for me at MOD anymore…but what’s pizza without cheese anyhow?).  Coffee (well, I’d already ditched that a few years ago, though occasionally I would swipe a sample at Trader Joe’s).  Eggs (I’d been having one each morning with salad.  Ugh).  Peanuts. Tomatoes. Some other stuff I probably have forgotten and need to look up.  And corn.  Which is in a rather lot of gluten-free things–have you noticed? So my already limited fare got even more narrow of a selection.  (On the bright side, my symptoms of chronic tiredness and achiness in the morning have improved! So I guess it’s all worth it.)

While I generally read food labels for ingredients, as someone who is constantly baking, I actually had never noticed that BAKING POWDER contained corn! I would never have thought to check because I just sort of figured it was its own ingredient, like baking soda.

Thankfully, a friend mentioned her nephews have corn allergy and can’t even having baking powder in things.  Enlightened, I was on a hunt for corn-free baking powder.  Almost impossible to find and very expensive, I decided to make my own replacement to refill my old baking powder container using 2 TBSP baking soda plus 1/4 cup cream of tartar (while cream of tartar usually comes in tiny spice containers, I bought mine in a big bulk container because it’s handy for cleaning powder as well).  It works!  I do smash each teaspoon it in my palm before adding it to recipes because it can clump a bit.  (FYI, If you are not corn free and do not have cream of tartar, you can still make your own baking powder if you need some in a pinch with the same ratio of baking soda to corn starch.)

Posted in Day in the life of a mom, Mental Health, Ponderings about life

Stay-at-home-mom Productivity and Progress

DSC06032Last year I got into a rut a bit more deeply than years previous.  As a SAHM, one thing that often has discouraged me is knowing my work is never really done, and doesn’t look more done because piles of laundry and cooking and dishes (etc. etc.) need to be re-done each day/weekly.  I have felt so unproductive each day even though I’m working around the house all day long.  Yet this SAHM gig is what I want to do, and I don’t have a desire for a financial career.  Something had to change.

I was kind of depressed over it and was cranky all the time, so I talked to a counselor about it.  She was encouraging, saying that as a parent (of only one kid) who worked, she felt like it would possibly be harder to manage kids and a house all day long, and recommended I lower my expectations for myself, and expect to do only about an hour a week “side-projects” (like organizing the basement) beyond main household responsibilities–cooking, cleaning, and childcare.  Thanks…I appreciate the idea, but I couldn’t bring myself to do that, because that didn’t seem like it would improve my situation any.  I was still surrounded by disorder.

 So when school started, I began listening to Michael Hyatt’s Your Best Year Ever podcast, which I recommend.  A main takeaway for me that I’m going to continue, hopefully with more regularity, was his productivity journal idea.  He quoted a study that saying productivity is increased 40% by writing goals down because it gives clarity, overcomes resistance/analysis of desires, provides motivation, filters other opportunities (prioritizes), enables clarity and allows you to see progress.  

 Since I started doing my own productivity journal, I definitely notice when I nightly make a page of the top 3 goals and subset goals for the next day, that I have more focus and get more done, then feel better about my day in general (and that makes me a better mom). 

 It’s somehow not the same as a to-do list, which to me feels like a drag on my energy.  It’s just clearer intentionality, instead of drudgery, I guess.  Not necessarily doing more, but doing what matters more efficiently, to feel like I have time for margin and reduce feelings of overwhelm. 

Beyond daily goals, he encourages setting achievable yet challenging yearly goals to promote growth and feed a dream.  Looking at those monthly or whenever helps me have vision for my future.  Looking back on the goals I set for the beginning of the school year (because when my kids are in school is when I feel I have some time —even if it’s just 3 days a week for 3 hours at a time—to accomplish things without being distracted), I can see some things weren’t as important to me as I thought they should be, but I hit my main 3: exercising regularly for health, reading 7 books, and improve time management. (I set alarms/timers to be more punctual most of the time.  As Noni from A Slob Comes Clean podcast says, there’s such a thing as Time Passage Awareness Disorder, and I have it. The last one I’m still working on…but it definitely improved.)  

So essentially, since starting that last summer, I feel like I’ve had a trial run for improvement this new year. Consequently, I have done a tune-up on my goals and areas of learning and growth, rather than coming up with an official New Years’ Resolution.  It may not be my best year ever (I am still dealing with many health challenges), but if it’s progress, I’m pleased with that. What kinds of things helped you make progress last year?