Monthly Archives: October 2017

Gluten Free, ramblings, write 31 2017

I MADE it – Blog Post #31

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I hope you enjoyed the 31 days of eating gluten free.  I made it to the finish line but our time is not over.  I’ll continue to share gluten free recipes, favorites, and issues in future posts.

However it is now time to return to my regular blog.  (Insert pouty face.)

Tomorrow I will be continuing with my photos from my trip to Rochester, New York.  On Saturday, I may or may not be continuing with my photos from my trip to Charleston, South Carolina.  I had a hiccup in the road with the collages I created for those blog posts.

 

Before I go, let me tell you about the struggles I have encountered with eating gluten free this weekend.

Hubby and I went to the zoo this weekend.  There was nothing on the menu that was gluten free.  The fries were going to be contaminated with breading from the chicken tenders.  However I decided to get the salad with chicken on it.  Whatever was on the chicken had gluten in it, so I ended up with a slight headache afterwards.  Yuck!

Then on Sunday, I went to Red Robin so I could have a hamburger on a gluten free bun.  The Southern Charm is so delicious.  It took us almost 40 minutes for me to get the burger and allergen free fries.  I understand they were busy but that was ridiculous.

Yesterday I ate some seasoned fries.  Headache again.  This time it was my fault.  I should have avoided them but I just couldn’t.  Lesson learned.

So I am not perfect eating gluten free.  I’m trying to be but it’s not always easy.

Until next time. . .

Have a magical day,
Tracu

Gluten Free, menu plan monday, Recipes, write 31 2017

Our Thanksgiving Menu Preview – Blog Post #30

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Since tomorrow is Halloween, it’s time to start thinking about our Thanksgiving dinner menu.  This year is going to be a little bit different because I eat gluten free.

Here is what is on the menu for our Thanksgiving dinner.  Okay this is maybe what is on our menu for Thanksgiving.  I’m having difficulty finding the gluten free fried onions at Aldi.  I’ve seen them else where so I may pick them up at a different grocery store.

Here is another Thanksgiving menu from two years ago.

Happy eating,
Traci

Gluten Free, Recipes, write 31 2017

10 more Gluten Free Recipes on My Blog – Blog Post #29

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Can you believe we have 2 more posts after this one?  On Tuesday I will have successfully completed this Write 31.

I have over 900 posts on this blog so I have been slowing going through the posts to find recipes that are gluten free.  I have so many more to share with you so I think I’m going to continue to share gluten free recipes on my blog on Sunday until I have shared all of them.

Here is today’s installment of gluten free recipes on my blog.

#1  Apple Crisp Granola – YUM!

apple crisp granola

#2 Vegan Brownies

These are made with black beans instead of flour.  I made them for a relative of ours that is vegan.  It was my Christmas present to them that year.

Vegan Brownies

#3 Spinach and Pear Salad

Such a simple side dish

Spinach and Pear Salad

#4 Wilted Spinach

One of the only ways that Hubby will eat this vegetable.  He likes the fact that there is a lot of garlic in the dish.

Wilted Spinach

#5 Buffalo Wing Chicken Salad

Enjoy this one with some gluten free crackers or inside mini bell peppers.

Buffalo Wing Chicken Salad
Buffalo Wing Chicken Salad

#6  Power Up Green Smoothie

Power Up Green Smoothie

#7 Breaded Pork Chops – Use gluten free flour instead of all purpose flour.

#8  Buffalo Wing Hummus

Buffalo Wing Hummus

#9 Kale Chips

Kale Chips

#10  Potato Wedges

One of the boys favorite side dishes.  They get so excited when they see me pull them out of the oven.

Potato Wedges

Join me next Sunday when I’ll share 10 more gluten free recipes on my blog.

Happy eating,
Traci

 

 

Gluten Free, Recipes, Salad, write 31 2017

Gluten Free Italian Pasta Salad – Blog Post #28

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When I was growing up, I used to love a place called Landes Meats.  It’s a butcher/ bakery/ deli that has been a staple of my hometown since 1946.

They have such wonderful salads that I enjoy.  One of which is the Italian Pasta Salad.  I decided to create a Gluten Free version of the recipe.  I changed up the cheese to Feta because I enjoy the saltiness of Feta.

Gluten Free Italian Pasta
The pasta salad is under the utensils

Gluten Free Italian Pasta Salad

  • Servings: 10
  • Difficulty: easy
  • Print

 

Ingredients

– 1 package of gluten free rotini pasta

– 3 c. cherry or grape tomatoes, halved

– ½ c. crumbled Feta cheese

– ½ lb. pepperoni, halved

– 1 bell pepper, diced

– 1 can of black olives, drained and halved

– 1 (8 oz.) bottle of Italian dressing

 

Directions

  1. Cook the rotini pasta according to the directions on the package.
  2. Drain the pasta and then pat dry.
  3. In a large bowl, add the pasta, tomatoes, cheese, pepperoni, bell pepper, and olives.  Stir.
  4. Pour the dressing over the remaining ingredients.
  5. Stir until everything is coated.
  6. Place the salad into the fridge for a few hours before serving.
  7. Serve and enjoy!

 

 

Bread, Gluten Free, Recipes, write 31 2017

Soft Gluten Free Bread – Blog Post #27

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Last week, I mentioned that I have xanthan gum in my gluten free pantry.  I use the xanthan gum to make this bread.

It is soft and delicious.

 

Soft Gluten Free Breads

Soft Gluten Free Bread

  • Difficulty: medium
  • Print

 

Ingredients

– 1 & ½ c. water or milk

– 3 to 4 Tbsp. honey or sugar (I use honey.)

– 2 ½ tsp. Dry active yeast

 

– 3 c. gluten free flour mix

– 1 & ½ tsp. Xanthan gum

– 4 tsp. Baking powder

– 1 tsp. Salt

– optional:  Mix in your desired sweet or savory flavors (cinnamon or garlic powder)

 

– 2 tsp. Apple cider vinegar or lemon juice

– ¼ c. olive oil

– 2 lrg eggs

 

Directions

  1. In a measuring cup, measure milk.  Place milk in microwave.  Warm on ½ power for 1 to 2 minutes or until warm to touch.  Stir in the honey.  Then sprinkle on yeast.  Set aside to allow to proof for 10 minutes.
  2. In a small bowl, combine the gluten free flour, xanthan gum, baking powder, salt, and the sweet or savory flavors.  (Dry ingredients)
  3. Combine the apple cider vinegar, olive oil, and eggs in a stand mixer bowl.  Using the paddle attachment, mix of a minute.
  4. Add the proofed yeast mix to the ingredients in the stand mixer bowl.  Mix for a minute.
  5. Add the dry ingredients and beat on medium-high for 3 minutes.  Dough will be wet, sticky, and thick.
  6. Oil and flour a 9 by 5 loaf pan.
  7. Using a spatula sprayed with cooking spray, scrape the bread mixture in the loaf pan.  Smooth out the loaf with the spatula.
  8. Preheat oven to 375 degrees Fahrenheit.
  9. Place the bread mixture on top of the oven.  Do NOT over proof your bread.  Let it rise for about 20 – 30 minutes.  Don’t allow it to rise above your loaf pan.  Otherwise it will either flow over the pan or collapse.
  10. Bake for about 35 to 45 minutes.  
  11. Once you pull the bread out of the oven, do NOT leave the loaf to sit in the pan to rest.  Within one or two minutes, gently turn it out onto its side onto your cooling rack.
  12. Allow it to cool completely before cutting into slices.  Use a serrated bread knife.
  13. Enjoy with your favorite toppings!

 

Source

Happy eating,
Traci

Gluten Free, Recipes, write 31 2017

Five More Tips for Going Gluten Free – Blog Post #26

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Here are five more tips for going gluten free.

6.  Read labels 

This is an important one.  I am not so diligent on this tip.  You need to read the label because there is often hidden gluten in recipes.  It’s more than just looking for wheat.

Here is a link for hidden gluten sources.

7.  Find a buddy who has gone gluten free

This is not always an easy one.  I was lucky that I knew someone at my work who was eating gluten free.  I was able to talk to her during the early days of going gluten free.  She gave me some tips and brands of foods to try.  There are times when we talk about different brands or foods that we have found that are delicious.  It helps to have someone to talk or complain to while you are making the transition.

I have another person who was told by her doctor that she needs to go gluten free.  She knows she can talk to me about what to eat or not eat.

8.  Preplanning is key

I traveled a LOT during the summer which can be difficult when you eat gluten free.  What do you eat in the airport or on car rides?  When I went to visit my friend Molly, I had lots of foods that were gluten free to eat in the airport during my layover.  In fact, I had to remove all of the foods from my traveling bag before going through security.  There was a LOT of food stuffed in my bag.

While we were taking a road trip, I had plenty of food in my trunk in case we couldn’t find anywhere gluten free friendly.

It’s also key to look at menus before going out because a lot of places are not gluten free friendly.  I know I CANNOT eat at KFC or Taco Bell.  They are not gluten free friendly at all.  I’ve tried to eat at KFC about a month ago.  It made me sick.  Check out menus and nutrition guides before going out.

9.  Find ways to make substitutions of foods that contain gluten

This is not always going to be possible.  However there are times when I want the flavors of the foods I used to enjoy.  Find other ways to enjoy those flavors.

10.  Allow yourself to grieve

It’s hard to no longer to be able to eat gluten.  It’s a change of a lifestyle.  It’s going to be hard to adjust to not being able to eat foods that you love.  Allow yourself some time to grieve.  It’s okay.  Just remember you are doing this for your health.

Good luck with your journey.

Happy eating,
Traci

 

Gluten Free, write 31 2017

Tips for Going Gluten Free – Blog Post #25

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When I went gluten free in late January, early February, it was a HUGE adjustment for me.

First of all my pantry was not gluten free friendly at ALL.  I had to rebuild my pantry from scratch.

Second of all, my body had to detox from all the gluten I had in my system.

Third of all, I had not done my research when I made that decision.  I went cold turkey so the adjustment was difficult for me.

Speaking of which here are the tips for going gluten free:

1.  Do your research

There are different ways to eat gluten free.  You can avoid foods that contain gluten or eat Paleo which is primarily gluten free.  Maybe the Whole 30 may be the way you should go.  Or you might want start eating whole foods and eliminate any convenience gluten free goodies.

There are many different books that will help you with your research.  Plus there are plenty of websites.

Read up on what foods you should avoid when you are eating gluten free.  It’s not just wheat that you should avoid.

2.  Keep a food diary

Here is the food diary I kept of the first 3 days on my gluten free diet:

1/31/17

Breakfast:  Smoothie – OJ, Greek yogurt, spinach, frozen fruit, coffee
Lunch:  1/2 c. oatmeal, walnuts, local honey, apple pie spice, freeze dried strawberries, unsweetened applesauce, water
Dinner:  McDonald’s bacon ranch salad minus chicken, ranch dressing, small French fries, Sprite
Snack:  blood orange, Garden of Eatin’ blue tortilla chips, apple salsa

2/1/17

Breakfast:  2 Van’s Gluten free apple cinnamon waffles, Milky Way frappe, water
Lunch:  cheesy rice and broccoli, blue chips, blood orange
Dinner:  stir fry beef with mint, olives, Feta cheese and oranges, zucchini and radish salad with homemade dressing
Dessert:  2 sour gummy worms and a piece of chocolate

2/217

Breakfast:  2 Aldi gluten free bread, peanut butter, cheddar cheese stick, mixed fruit cup, coffee, water
Lunch:  cheesy rice and broccoli, blue chips, apple salsa, yogurt with Gluten free granola and freeze dried strawberries, water
Snack:  blood orange
Dinner:  turkey burger made with green chilies, lettuce, peppers, salsa, homemade hash browns, shredded mozzarella cheese, Sonic cherry limeade
Dessert:  piece of chocolate

Not only do you want to keep the food diary, you also need to write about how you are feeling after each meal.  Do you have a headache?  Does your stomach hurt?  Are you satiated?  Did you get hungry soon after eating?

3.  Grocery Shop BEFORE beginning your gluten free adventure

Since I had been ill before I began my gluten free diet, I had not gone shopping for food prior to beginning my journey.  So the first day of eating gluten free was willy nilly.  As a result, I was HUNGRY during most of the day.  I had a stomach ache most of the day.  My body was detoxing from the gluten and I was not feeding it what it needed.

4.  Comparison Shop for Gluten Free Goodies

I am lucky to have 6 different grocery shops that carry gluten free goodies within 10 miles of my house.  Plus a 7th within 20 minutes of my house.

My mom has suggested I start a notebook of where I should get various gluten free goodies so I can get the best deal.

For example, I know I can get Krusteaz gluten free flour blend at Meijers for 50 cents cheaper than at Krogers.  Or that the best deal for almond meal flour is at Sam’s Club.

5.  Be flexible

What do I mean by that?  Going gluten free is going to be difficult because it is not the Standard American Diet.  A lot of foods have some sort of gluten in it.  Allow yourself some breathing room while trying to figure out how this gluten free diet is going to work for you.  I’m at a point where I cannot be flexible.  If I eat anything with gluten, I’ll get a headache because I’ve detoxed off of gluten.  My body does not like what gluten does to it.

However you should not be flexible if you have been diagnosed with Celiac’s disease.  That is a serious disease that needs to be treated as thus.

Join me tomorrow when I give you some more tips on how to go gluten free.

Happy eating,
Traci

Gluten Free, Recipes, side dish, write 31 2017

Gluten Free Mac and Cheese – Blog Post #24

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I hadn’t eaten Mac and cheese in almost 9 months. I used to love it. Then I went gluten free. It took me awhile to be able to find a gluten free pasta that I liked.

Finally I found the Aldi’s G Free elbow macaroni.  It’s made of quinoa, brown rice, white rice, and corn flour. I decided to try it out.  The pasta was great!

I used my basic mac and cheese recipe.  It involves making a roux of flour and butter to thicken the sauce.

The Wee one told me that it was too cheesy! LOL!

This quick and easy macaroni and cheese is going on my Thanksgiving table.  Yum!

mac and cheese

Gluten Free Mac and Cheese

  • Servings: 6
  • Difficulty: easy
  • Print

 

Ingredients

– ½ package of gluten free elbow macaroni

– 2 Tbsp. butter

– 2 Tbsp. gluten free flour blend

– 2 c. milk

– 1 c. shredded mild cheddar cheese

– 1 Tbsp. mustard

– salt to taste

 

Directions

  1. Cook the elbow macaroni according to the package.  Drain.  Set aside.
  2. Melt the butter in a medium skillet.  (Medium heat.)
  3. Add the gluten free flour blend.  Stir until the flour and butter are combined.
  4. Pour in the milk.  Turn the heat up to high.  Bring the milk to a boil.
  5. Remove from the skillet from the heat.
  6. Add the cheese and mustard.
  7. Allow the cheese to melt, before adding the cooked macaroni.  Stir until the macaroni is coated.  Season with salt if desired.
  8. Serve and enjoy!

 

Here are a few other macaroni and cheese recipes I’ve posted on this blog:  Cauliflower “Mac” and Cheese (Gluten Free), Pressure Cooker Mac and Cheese, Creamy Mac and Cheese (Countdown to Thanksgiving), Healthier Mac and Cheese, and Make Over Macaroni and Cheese.

Happy eating,
Traci

 

Gluten Free, menu plan monday, ramblings, write 31 2017

A fall visit to the local market and Mom, What’s for Dinner, Week of October 23 – Blog Post #23

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This weekend, I took the Wee One to the Second Street Market.  They were having a free pumpkin decorating event.  Since he is 12 years old, I decided to take him because it would probably be the last time he would be able to do the decorating.  He did not want to go at first but then ended up having a blast creating Jeff, his pumpkin.

They had feathers, stickers, pom poms, rolling eyes, and pipe cleaners to use to decorate your pumpkin.  You could use a nail to help poke holes in your pumpkin so you could add the feathers and pipe cleaners.  Since the Wee One is older than most of the children, I allowed him to safely poke holes in his pumpkin.  He had a blast doing that.

The final product – Jeff the pumpkin

There is one vendor we go to whenever we are at the Market.  They have the best granola and jams.  The Wee One enjoys picking out a jam or jelly while I get my favorite granola.

Another vendor at the market sells hand crafted Popsicle.  The Wee One enjoys squeezing Wilbur the pig.  He was not going to get a Popsicle at first but then changed his mind when he saw the cookies and cream one.  I got the apple cider flavored one.  It was fantastic.

Some of the other things we saw while we were at the market.

The Wee One had fun when we were at one of the veggie vendors had beets and turnips.  He told the Wee One to turnip the beet.  The Wee One responded by picking up some of the beets and gently dropping them.  He told the vendor “Drop the beet” in which the vendor laughed.  Such a good memory.

After we were done at the market, we ran some errands.  While we were at Walmart, we saw this Mickey and Minnie display.

Haunted Mickey and Minnie

 

A co-worker gave me the big pumpkin on Friday afternoon.  Check out the size difference between Jeff and the Big Pumpkin.

Continue to page 2 for our menu for this week.

Pages: 1 2
Gluten Free, Recipes, write 31 2017

10 More Gluten Free Recipes from My Blog – Blog Post #22

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Welcome to today’s installment of 10 more gluten free recipes from my blog.

  1.  Sausage, Cream Cheese, and Rotel Dip (GF)
    Sausage, Cream Cheese, and Rotel Dip
  2. Green Beans, Potatoes, and Ham (GF, DF)

    Green beans, ham, and potatoes
    Green beans, ham, and potatoes
  3. Bacon Cheddar Ranch Smashed Potatoes (GF) – Make sure the ranch is Gluten Free.

    Bacon Cheddar Ranch Smashed Potatoes
    Bacon Cheddar Ranch Smashed Potatoes
  4. Chunky Vegetable Sausage Pasta Sauce (GF, DF, W30, Paleo) – Use Gluten Free Pasta, Zoodles, or Spaghetti Squash instead of whole wheat pasta.
    Chunky Vegetable Sausage Pasta Sauce
  5. Iced Coffee (GF,)
    Iced coffee
  6. Pumpkin Puree (GF, DF, Paleo, W30)
    Pumpkin Puree
  7. Pumpkin Spice Latte (Recipe #1)
    pumpkin spice latte
  8. Homemade Ranch (GF)
    Homemade Ranch Dressing
  9. Italian Chicken (GF, DF) – Use gluten free soy sauce or coconut aminos instead of soy sauce.
    Italian Chicken
  10. Pumpkin Granola (GF, DF) – Use gluten free oats
    pumpkin granola

Happy eating,
Traci