Posts in Category: Gluten Free
If I can make something healthy in keeping it still taste absolutely delicious, you bet I’m going to do it. Because why wouldn’t I? Since discovering that I’m dancing with the onset of diabetes (Genetically predisposed out the ying yang), I did a lot of research and discovered that no wheat, grains (therefore gluten), legumes, dairy or refined sugar for this girl would be a smart choice for me. A paleo diet all the way. The paleo way of eating is the best kind of diet to manage/treat diabetes through treating food as medicine. It was hard at first and I still have my cravings and I ‘cheat’ a couple times a month — but for the most part I feel the best I have since, well…pretty much ever.
The added bonus is that we’ve been refined sugar-free for a couple years now, (again — there are still treats the kids consume now and then outside the home – we’re not zealots about it). I’ve always felt good about the food I dish up for my family and I’m in love with raw desserts these days. The least amount of time that the oven is turned on this summer — the better. BBQ grilling action and raw food/desserts all the way.
Abby and Wyndham are especially keen on helping me create deliciousness in the kitchen, as most kids are. As long as I do the leg-work and prep things up (pre-measure, etc.) it’s less ruckus/stress and more fun for all involved. One might call this type of activity a Montessori, practical life exercise. Or a Reggio Emilia style parenting activity or a Waldorf one. I’m trying to stay away from parenting labels of recent and just call everything we do together LIVING.
Living and parenting. Having fun. Including my kids in the everyday stuff that needs to be done and not treating them like obstacles that are in my way, slowing me down. Well, for the most part. It’s not like they are helping me make dinner every night. Ain’t nobody got time for that.
What did teaching one’s child to cook get called before all of these terms and labels came along anyways? All of this from a devout lover of the Montessori and Waldorf methods/teachings. So you’ll probably still find activities of these types down the road – but just to be clear, I dig it all…minus the pretentious bull-hooey that I find tends to happen within all of the labelling. Although there are a few whom I find incredibly inspiring, living and learning by what they are inspired by — what they feel connected to. Like my friend Meghan. You should check out her blog Milkweed Montessori. Great ideas and beautiful writing from mama of a toddler and aspiring Montessori teacher.
Another key component to our summer of eating many a raw dessert is our recent acquisition of a vitamix. Oh hells yes it’s worth it. A green smoothie made in a regular blender VS. a vitamix? Night and day in consistency and taste. That horsepower motor and top notch engineering makes all the difference. I’ve blasted through numerous blenders over the years and when the last one bit the dust, I knew our next one was going to be a cadillac. With all of the nut butters, smoothies, nut flours, sauces and raw desserts I’ve been getting into – the horsepower is necessary. If you’re just making daily smoothies — maybe not, but still.
A smoothie made in a vitamix will always be smoother, creamier. Especially if you a nut and seed enthusiast. I put that shit in everything. Including our smoothies. There is no chewing through a vitamix smoothie and, no I am not getting paid to endorse the shizznit out of the vitamix, (but I should be).
They really are just THAT good.
So. When one has a vitamix, one blends avocado and ripe bananas and a bunch of other stuff with the best raw cacao and Mexican vanilla you can find to make pudding pops that would rival any of the white sugar, preservative and food coloured laden, powdered pudding variety. One might think that this is obvious from my description on the latter — but I know some peeps think that pre-fab desserts are the bomb diggs and that raw and/or paleo desserts are probably nasty. In truth, yes they sometimes can be. But once you embrace nut flours and do some of that preliminary experimentation, your mouth becomes a most willing participant and very happy body part.
This creamy pudding is versatile too. We love it chilled, as is or with fresh raspberries and mint tossed in. I can’t quite decipher if the kids like it better as the frozen pudding pops or pudding squeezee pouches. Not like they need to decide on one anyways, it’s all delicious. And all healthy. Get the recipe after the jump!
Oh paleo. I have a love hate with the trend that is said cave-man diet. I don’t usually go out of my way to eat, cook or bake paleo. This cupcake creation just happened to turn out best paleo style, so there.
Anyone who’s dabbled, experimented and perhaps mastered in gluten-free baking knows that it’s a whole new learning curve. Even for a seasoned baker – such as myself, it was as though I had to begin all over again. Since baking is a science, this makes sense. While I’ve discovered that my favourite gluten-free baking flour is a blend of almond, coconut, white bean and chick-pea flour – I was in a rush to make these beauties for my little girl’s 2nd birthday party and just didn’t have the time.
So. I threw caution to the wind and stopped fighting against a mental block I’ve been having for a while now. That being the amount of liquid; in particular EGGS, that one should use when baking strictly with coconut flour. I just couldn’t get over the obscene amount of eggs I was always coming up against in recipe research and development. So I bucked and have had many failed attempts at baking with coconut flour on it’s own and became a lover of blended flours. Until last weekend.
I was in a rush and didn’t have time to agonize over the thought of my daughter’s birthday cupcakes not turning out. I vowed to myself that they would be the most delicious cupcakes ever and took 1 PLUS dozen out of the fridge to set on the counter. (TIP: I always take out my eggs about 20 minutes prior to working with them in baking a recipe. Room temperature eggs just do their eggy thing better. I know, SO technical, right?)
Why am I hurting my brain in baking gluten-free? A couple of our very good friends eat g-free and now more recently, my mom has been diagnosed celiac. Plus, why not? While gluten surely isn’t the devil, baked goods loaded with white flour and tons of sugar isn’t the healthiest.
The hot pink and turquoise icing you see? SO not paleo. Chock full of whipping cream, cream cheese and a wee bit of icing sugar as it was out of my hands by then. Or else I would have been in there with maple syrup or honey because white sugar IS THE DEVIL. At any rate, coconut cream icing would be the ultimate paleo, vegan, sugar-free icing recipe (that actually tastes good), which one could typically use but I didn’t have any arrowroot. So my friend came to the rescue with her well-loved and delectably light, fluffy and mildly sweet cream cheese whipped icing.
We do a lot of barbecuing in the summer. Almost every dinner in fact. It keeps the heat outside (and the mess!) Grilling can be quick, fast and almost effortless, as you do it more and more. Practice makes perfect, or so they say. Having a love for cooking is key, of course. In my quest to create simple (enough) weeknight meals, this flavour combo was a risk and in the end? I won. Totally delicious, or so the herd tell me. Even the toddlers approved, which is always a key component I consider when concocting a new recipe. Or altering a classic. There are lots of honey and lime drumstick recipes floating around the internets – but none laced with lots of curry. Amongst other delectable things. And the dipping sauce. Oh…the dipping sauce.
Im trying out a new printable recipe card feature for you my lovely readers, scroll to the bottom of the post for your grocery list and complete intructions. Please, do tell me how you like the new plugin!
It’s that time of year. My very favourite type of harvest. Strawberries. Pure bliss. There is no comparing fresh, in season, organic strawberries to that of the supermarket (hello GMO), variety. They are an entirely different fruit. As in, WAY BETTER tasting and WAY BETTER for you. (Me!)
Looking for an easy dish that you can whip up in 20 minutes? A crowd pleasing, mouth-watering, low-carb pasta dish for the seafood lovers?