Posted in Gluten Free, healthy diet, recipe, saving money

Post-Easter Instant Pot Ham and Bean Soup

I bought my Instant Pot  in Nov. 2016…I have used it about every day, multiple times a day, and can’t imagine my gluten-free life without it!!  It reduces my stress levels involving food prep significantly, especially since my diet has had to evolve so greatly.

This is one of my son’s favorite soups, which he calls “camping soup” ever since we read about what cowboys ate back in the day.  Recently I became aware that onions and garlic really upset my stomach (possibly due to chronic SIBO issues) and I had to start removing that from my cooking.  While beans are not Low FODMAP in general, they do not bother my stomach when I’ve soaked them overnight.

(We’ve also been using these digestive enzyme capsules for myself and my husband, and for the kids chewable digestive enzymes , and nobody felt bad or gassy after eating.  With chronic fatigue and high stress overall in our family, I felt it necessary to use digestive enzymes for a time until we’re seeing improvement.  After all, the saying “You are what you eat” is not so accurate; it’s more like, “You are what you absorb.”  Malabsorption issues (leaky gut) can do a number on your health no matter what organic, healthy stuff you’re eating.  If you’re not digesting well, nothing else goes well, at least in my experience.)

I keep shredded or sliced celery and carrots in the freezer for easy meal prep. This turned out so tasty that my son, who is learning a lot of new vocabulary, told me “Congratulations for how well this turned out.” hahaa

IP Ham and Bean Camping Soup

1 lb.  soaked beans (I used red beans, white beans or other are good too)
1 lb ham or ham bone with meat
2 c. shredded carrots
1/2 c. diced celery/celery leaves
2 tsp. oregano
2 tsp. smoked paprika (optional, but adds depth of flavor)
2 qt.s broth or filtered water, up to the fill line on the IP
3/4 c sliced fresh chives (or 1 Tbsp dried)
shake or two of cherrywood smoked sea salt
pepper to taste

1. Combine the above ingredients in the instant pot.
2.  Set IP to manual for 25 minutes, and release pressure naturally, or 30 minutes and release when it beeps.

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

5-minute DIY Cream of Mushroom Soup Recipe! (using TJ’s Umami seasoning)

I LOVE mushrooms.  Chunky or not, they’re right up there with olives for me on my list of top flavor pops.  But I understand that not everybody is a fan of their texture, which is why I am super excited about Trader Joe’s Mushroom & Company Multipurpose Umami Seasoning Blend.  First of all, I can have all their ingredients, which in seasoning blends is becoming more and more rare for me (they usually have MSG or soy mixed in, or tomato, or something like that on my intolerance/list of no-no’s).  It’s just porcini and white button mushroom powder, salt, dried onion powder, ground mustard seed, crushed red pepper, black pepper, and dried thyme.

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I’ve heard umami described as that “something something” that just makes a dish taste more enjoyable.  For my sensational kids  and husband (others might call them picky, but sensory processing disorder is a thing), texture with food is a biggie, and now I can use this mushroom-packed powder in recipes without them detecting squishy little chunks of “yuck” yum. ( Please note it does have the crushed red pepper in it, so if you are sensitive to spiciness, go easy on it.  I’m not a lover of too much spice, but I do like the level in the recipe below. )

We got the flu, and it was not fun.  I made a bunch of chicken broth that week to try to speed the recovery process, and after chicken noodle soup, I wanted to make GF stuffed manicotti.  My mom’s no-bake recipe for manicotti growing up used a can of condensed cream of mushroom soup.  As I have to read food labels for gluten, MSG, soy, etc., I find it rather challenging at least and expensive for sure to buy considering those parameters. 

When I went GF and dairy free, I knew there were ways to make your own.  But previously, when I used pre-cut mushrooms, it came out gritty when the ones I got turned out to have dirt in them.  Now that’s disgusting! So this time I wasn’t going to mess with actual mushrooms, plus I was sick and wanted something easy, and considering the aforementioned sensory issues, was delighted that I’d recently bought 3 of the mushroom seasoning mix jars at TJ’s the week before.  (A risky move, since I’d never tried it before.  But as I said–mushrooms=love.  So that was enough for me. )

Below is the Gluten-Free, Dairy-Free Cream of Mushroom Soup Recipe I came up with in order to use it in the Instant Pot Manicotti recipe I attempted!  (Son asked for seconds of the manicotti, so since he’s generally the pickiest of them all, I consider that a win!)  I used the organic chicken stock (a little thicker than broth because it uses the bones, too) I’d made, which was already flavorful, but I am sure you could use store-bought as well.  I also used my GF flour blend mix.  This recipe only takes about 5 minutes to make!
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Gluten-Free, Dairy-Free Cream of Mushroom Soup Recipe

6 TBSP gluten-free flour

2 TBSP dairy-free butter (or coconut oil, ghee or regular butter if you can tolerate those.              I used nitrite-free bacon grease since I am not opposed to some fat in the diet for                good hormone synthesis.)

2 Cups organic chicken stock

2 TBSP TJ’s Umami Mushroom seasoning

1 cup dairy-free milk (or regular works too)

Directions:  (You could choose to saute’ some onions prior to step one…but I was tired and didn’t).

1. Melt dairy-free butter (or whatever fat/oil fits your diet) and mix the 6 TBSP GF flour in to make a roux.

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2.  Pour chicken stock and stir with a whisk/fork until the roux has dissolved.

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3. While stirring, mix in the Umami seasoning.

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4.  Keep stirring occasionally until you see bubbles and thickening occurring.
(At this point I kind of wanted to eat it all like that, condensed-soup style, but I needed it for my next recipe.  If you want to freeze this recipe, stop here before adding the dairy-free milk, which you can add after thawing).

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5.  If you want it to be like soup and not condensed cream of mushroom soup, add 1/4 to 1 cup dairy-free or regular milk and stir until incorporated.Easy pleasey!  (Not peasy…there are no peas in this recipe.)

 

 

 

 

 

 

 

 

Posted in Gluten Free, healthy diet, recipe, saving money

Goals, Gluten-Free Living and My first YouTube Video

I recently posted about productivity and goals.  I set an achievable goal for myself for January, but I was a little doubtful of my ability. I feel mostly confident in the creative world…except when it comes to technology. I challenged myself to learn some basic video-editing on Shotcut. Well, my geek hubby keeps elbowing me happily about joining the dark side (I don’t know about that–computers frustrate me still. Oh, and since filming this portrait-layout instead of landscape, I have learned a thing or two about how YouTube works, and my next videos will definitely be more professional.)

Anyhow, as a recovering perfectionist who knows both I and my work are not perfect, I’m going out of my comfort zone and sharing the results of my effort although I cringe at the idea of possible critical viewers. This is a video I made sharing what I wish I knew when I first started the gluten-free lifestyle. I made it because some friends have been wanting to go gluten-free but find it really overwhelming, so I tried to cover the basics, from what types of GF flours to start with for baking, other meal options (including pre-made), best shopping options, and how to thicken sauces. (See show notes for more details.)

Feel free to share with friends you hear of who find out they have a gluten sensitivity and are feeling overwhelmed. If I can help someone on their journey, I feel like a little bit of my health trials are being redeemed for good.

YOUTUBE.COM
Skip trial and error as you enter the world of Gluten Free living! Here I share with you the best GF flour blend…

 

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!