I made my family a fun treat this morning for Halloween: Gluten-free Pumpkin Donuts! They are also dairy-free and free of refined sugar (the recipe calls for coconut palm sugar). I’m still learning how to use almond flour and some of my baked goods have turned out better than others.
Put ingredients in a food processor.
Fill up donut baking pan with the batter.
Bake for 15 minutes (or a minute or 2 longer). Be sure to let them cool for at least 5 minutes in the pan before removing them to a cooking rack. In the meantime, make the glaze. I got out my coffee grinder, which I never use, but I’m glad I have it for situations such as this! Grind up coconut palm sugar and tapioca starch into a powder as instructed.
Ooh, look what we found at the grocery store today!
These look soooo good and are gluten-free and dairy-free! Double win! Who doesn’t love a fudgey brownie? My 3 year old son sure does! I primarily bought these to make for him. Darn you, Sugar Control Diet! 😩 Until I’m allowed sugar again, I’ll just smell them. And salivate a little. Man, I miss chocolate.
I also treated myself to lunch today since I didn’t have anything good for lunch at home and we were on the run. If you’ve never been to Smashburger or there’s not one in your area, you are really missing out! I found out today you can order a burger without a bun. I created my own with lettuce, bacon, avocado and truffle mayo. Served in a bowl with a knife and fork. Yum! I tried the Veggie Frites (flash fried carrot sticks and green beans). I decided to forego the ranch dipping sauce. Soooo tasty! I tried the Mango Tea sweetened with Stevia! All on my crazy diet plan! A greasy meal, but still on my plan and so fantastic! Check it out if you have one close! They also have amazing chicken sandwiches, hot dogs, veggie burgers and salads. We love the Smash Fries too. I so wish I had taken pictures of all that tasty goodness to share with you but I didn’t feel like ripping my smartphone out of my 3 year old’s hand at the time… Getcha some Smash stat!
Ok, before I expound on spaghetti squash, I have to give a quick update on my weight loss! This morning, I dared to try on a pair of my old size 6 jeans from at least 4 years ago. (They’re very cute bootcut jeans from Gap and they’re still in style, thank goodness!) That’s always a major risk to take and in years and months past, I’ve been disappointed when I still haven’t been able to get my pre-baby clothes to fit. Today, however, was a new day! They fit comfortably, even loose! Yippee! Happy dance! What an amazing feeling! (So glad I kept those pants!) So, I immediately grabbed my camera to commemorate this moment: (Excuse the post-shower hair.)
Allright, allright. Moving on… Spaghetti squash! I have really enjoyed trying new recipes with spaghetti squash recently. One of my favorite ways to cook it is to boil it first, then sauté it with mushrooms, olive oil, garlic and herbs. It’s a great side dish. Or make a shrimp scampi with it. Super yummy and filling!
Yesterday, I ran across my favorite recipe yet: Deconstructed Spaghetti Squash Carbonara. Oh my goodness, y’all. I’m not even joking. I felt like I was eating an indulgent bowl of pasta. BTW, pasta is one of my favorite foods. I swear someone in my family tree has to have been part Italian. So, it’s been pretty tough not being allowed pasta on my diet. This is my solution! It is Paleo, gluten-free and dairy-free too! Just look at this:
I’ve begun exploring the Paleo diet lifestyle. I have a few friends who follow the diet plan and I have gotten a few cookbooks on my Kindle recently. I think it may be a good transition/way of eating after I finish my strict Sugar Control diet. We’ve already been eating mainly gluten-free and dairy-free for my kids’ health. I have a little experience cooking the Paleo way.
I have been eating eggs for breakfast every morning for the past 4 weeks. I’m almost at a state of rebellion. I try to change them up and add things to them to make it interesting, but I’ve about had it with huevos. I downloaded some new Paleo e-books and came across a Paleo Pancakes recipe. It’s only 3 ingredients: 2 bananas, almond butter and an egg. Super simple and I can have all 3 ingredients! Yippee!
First, you put them all in a blender.
Blend it up to create a smooth batter.
Next, heat a little coconut oil in a skillet and pour the batter in.
Repeat this until the batter is used up. The recipe yielded 4 pancakes for me, which I shared with my 3 year old son.
I was amazed that they turned out surprisingly like regular pancakes! Food science is interesting to me. Whoever decided that adding these 3 ingredients together would create a pancake-like consistency- way smarter than me. They were sweet, didn’t need butter and syrup (you could top it with those or fruit if you like). I felt like I was being indulgent and getting a treat! My son cleaned his plate too. It was a much needed respite from my omelet breakfasts!
1 Tbsp. almond butter
2 ripe bananas
Blend all ingredients until smooth. Heat coconut oil in griddle. Pour batter on griddle and brown each side. (Don’t turn too quickly or the pancake will fall apart.) Repeat with remaining batter.
Recipe from “Paleo for Beginners” by Sarah Sparrow
Well, it’s the month of Halloween and you know what that means- candy and junk galore! This always present a challenge for me since my kids struggle with food allergies and sensitivities. They don’t eat a ton of sugar but I want them to be able to participate in all the trick-or-treating and Halloween parties. It’s certainly not fun when all your buddies get to dive in to their buckets of sweets and you can’t eat most of it. It’s literally taking candy from a baby. 😢
I’m loving looking through the recipes and am determined to make some of these for my 2 boys to enjoy this Halloween. I want them to have just as much fun as their friends and not feel deprived or left out. I’ll be sharing the finished products with you once I make them. Pumped for trick-or-treating this year! P.S. – the e-book is FREE right now!! I got it for my Kindle. 😉
After the cold front that blew through this weekend I got in the mood for soup! I love soups in the fall! Soups are such a good way to get your veggies. I found this soup from Cooking Light and tried it out for lunch today. I can eat on it all week. So delicious, light and healthy! Here’s the recipe: Roasted Butternut Squash and Shallot Soup
First, you roast the butternut squash and shallots:
Since I couldn’t find pre-cut fresh squash and didn’t feel like cutting up my own, I bought 2 bags of frozen cubed squash in steamer bags. I cooked them in the microwave first, then proceeded with the recipe. Also, since my diet prohibits me from having chicken currently, I used fat-free beef broth. It turned out very yummy! It’s very light because it has no cream in it.
Delish! It would go really well with a side salad or a sandwich too. Happy fall y’all!
One of my sons currently has a food sensitivity to whole eggs. He can have egg whites but not the yolk. It took me a while to find alternatives to the foods he had been eating, which were already gluten free and dairy free. I want to share with you what I did find, which he loves to eat (because there are plenty of alternative foods that he won’t eat)! I have a very picky eater.
This first one I give credit to my mother-in-law for finding: Perdue Simply Smart Gluten-Free Chicken Strips
My son (and even my husband who doesn’t eat gluten-free) loves them! They’re a quick and easy meal when you have as many evening sports practices as we do and need something fast! A great alternative to fast food chicken that is not gluten-free. These are dairy-free and egg-free as well!
Next, we love Glutino Pretzels!
So yummy! Gluten-free, egg-free and dairy-free as well. They come in small twists or sticks. These are easy to send in lunches or to school for a snack. I crushed them up once and breaded chicken strips with them using this recipe from a previous post: Gluten-Free Cracker Chicken
They were even better than using the rice crackers!
My last find is Ener-G Wheat-Free Crackers
As you can see in the pic it is free from just about everything! Egg-free crackers were the hardest to come across. My son eats them with peanut butter or makes turkey sandwiches (like Lunchables).
Side note: Unfortunately the pretzels and crackers both contain soy. I try to avoid as much soy as possible for my 2 boys (since it’s estrogen which they don’t need). Sometimes you can’t get everything you want in alternative allergy-free foods. I do my best trying to balance our circumstances, special diet needs and picky palates. I try to limit soy-containing products and feed them natural, fresh food as often as possible. Busy lives dictate the need for quick foods sometimes though and Mommy gets worn out cooking 24/7! If you’re experiencing the same struggles, just do your best and don’t feed the “mommy guilt”! (:
I have found a new sandwich bread! I’ve been using Udi’s for toast in the morning which is great. My son won’t eat it as a sandwich though so I’ve been on a hunt for some great sandwich bread. Enter Canyon Bakehouse:
It’s soft (not hard like many g-free breads and no funky texture) and great for making sandwiches or toasting! It is the closest bread I’ve found that tastes like “normal” bread. We’re loving it!
I wanted to share my favorite stew recipe that I made to eat for lunch this week. Green Chile Stew from the Food Network website:
So incredibly delicious! It’s clean, full of veggies, dairy-free and gluten-free! I got the desire to make it this week since it’s Hatch Chile season at the supermarkets! I bought some pre-roasted mild hatch chilies to use. Anaheim chilies are good too (I used them the last time I tried the recipe). I also cut out the cornstarch, mainly because I looked in the pantry and didn’t have any! I didn’t miss it though. I used boneless pork chops instead of pork shoulder because I halved the recipe and couldn’t find a pork shoulder that small. Delish! 😊💗