Wednesday morning baking ❤️
Notes:
Link to recipe:
Dry Ingredients:
Whisk the dry ingredients together and add:
Mix ingredients together until just blended (stir with a wooden spoon). Then stir in 1 cup blueberries.
Grease an 8×8 pan with coconut oil. The batter will be thick, so smooth the top with a spatula after pour into pan. (This makes the bread look pretty. ❤️)
Bake in preheated 350 F oven for 30-40 min. The bread will be sturdy and start to crack across the top when done.
Some notes to make the bread sweeter: use part or all cane sugar and part or all coconut milk vanilla creamer.
Rainy day baking happiness
Recipe: https://justwhatweeat.com/cinnamon-rolls-gluten-free-vegan-refined-sugar-free-yeast-free/
Notes: I subbed sorghum flour for millet and used half coconut sugar half unrefined cane sugar (because I ran out of millet flour and coconut sugar). I used almond milk instead of coconut milk for the same reason. Also, use an 8×8, rather than 9×13 pan.
My new favorite “indulge” snack comes from The Beaming Baker (click for recipe).
7 ingredients only (I added a bit of salt and a little extra oil) and free of all the things that make my tummy hurt, just enough sweetness, and filling with the knowledge that they are actually healthy!
Tips: Add salt to taste. Let them sit to absorb moisture and add coconut oil as needed. These refrigerate well and keep a couple days. I used a Tablespoon to mold the balls, so the recipe made about 12. Enjoy!
This is a spin on last week’s Monday Meal (click here for Zucchini Noodles and Rice).
They say that necessity is the mother of invention. This is no less true than trying to cook for a road trip because of food intolerances. Happily, shredded butternut squash was on sale at Kroger last week, so I snagged a bowl, along with two pounds of beef and a bundle of spinach.
The following recipe makes 4 meals. I ate one as a freshly cooked dinner. The other 3 were simply 1/2 cup each of rice, beef, and shredded butternut squash layered and frozen for my on-the-road meals.
This recipe is great for making lunches or just having a homemade freezer meal to reheat on a busy night. The meals reheat beautifully without losing flavor or getting mushy.
*note: I do not use much added spices to flavor this meal. I relied on the caramelized flavor of the cooked squash and salt to round out the meal. The more I cook simply for my diet, the more I enjoy the distinct flavors of the food itself that can be otherwise masked with other flavors. The savory flavor of the beef with the hint of sweetness from the squash is a great combination.
1. Brown 2 lbs of lean hamburger meat, salted to taste. Save grease and set meat aside to drain/cool.
2. In the same skillet, sauté 2 cups shredded butternut squash in 2 Tbs. of hamburger grease. Season with salt (and ginger, if desired). Cook about 10 minutes on high heat so that the squash is cooked through (but not mushy), and getting some crispy-ness and caramelizad for extra flavor.
3. In a smaller skillet, sauté 1-2 cups of spinach on high heat with 1 Tbs. oil and some salt to taste. Cook about 2-3 minutes, or until desired done-ness.
4. Top 1/2 cup warm, cooked rice with desired amount of beef, squash, and spinach. Divide the remaining beef and squash with rice (see notes above) for freezer meals. Enjoy!
The chill of winter is almost out of the air here… although I’m told that there is a cold snap coming back.
Pot roast is one of my favorite dishes. For me, it’s comfort food that’s perfect for chasing away a cold, grey day. Also, the flavors are deep and full, which is something I miss on my restricted diet.
As a single working girl it is great for easy meal prep — and cost effective if I can get the meat on sale!
White potatoes are off the menu, as is beef broth (gluten!), so I changed it up a bit:
Pot Roast:
Cooke in a crock pot on low heat for 8-10 hours or high heat 4-6 hours until internal temperature is reached.
When cool, separate into 5-6 containers for lunches for the week. Comfort food at work — can’t say no to that! :)
Rainy mornings call for pancakes. I wanted to experiment with different flours… trying to get in more fiber, iron, and protein while reducing carbs. After comparing flours, I decided to go with Almond (low carb, good fiber and iron, high fat), oat, and sweet sorghum (higher carb, low fat, good fiber and iron).
Compared to…
General purpose gluten free flour (which is still great for cakes, but I’m trying for “cleaner” baking).
Here were the oh-so-very delicious and filling results.
The recipe:
To make these nut free, use either sorghum or oat flour in place of the almond meal and coconut milk for the almond milk. Also watch the consistency of the batter. Extra milk might be needed with the nut-free version.
I used slightly less than three cups milk for the above recipe.
They bake up so nice and thick, even without a lid on the skillet.
Recipe makes about 18 4-5 inch pancakes. Serving size is pancakes. If you put syrup on them, you might want to go for 2 to start. These are super filling!
Here you can see me trying to figure out the nutrition facts:
Best as I can tell… without factoring in the less than 1tsp. Honey for each pancake, here are some basic facts:
For 3 Pancakes:
419 cal.
15.25 g. fat
60.3 carbs (about 20%)
8.6 g. dietary fiber (about 33%)
13 g. protein
22.7% daily iron
Easy to whip up, even easier to eat! 😋 Enjoy!
