Apples, Apples, Apples

Once again I have eaten a plethora of apples, so many I can't even keep track of.  Other then that I over indulged, two muffins one in the morning and one at night on my way out when I didn't have time to catch dinner first.

Other then the apples and muffins,

1 medium coffee with half a cream
chicken stir fry-spinach, bok choy, green peppers, yellow peppers, flax seed oil chicken and teriyaki sauce.
Turkey schnitzel
Baked beat

My friend Sherilyn of mine sent me a recipe for muffins I could eat any time I want.  Unfortunately I haven't had time to bake anything.  Does anyone know where I can buy healthy muffins, more specifically sugar free muffins.

Catching Up!

Well I would say I am doing pretty good.  The last time I wrote was Monday evening so here goes the next few days.

Tuesday
1 medium coffee
cheese tea bisquit
roasted veggies Carrots/sweet potato
apple
orange
3 table spoons hemp seeds
slice of lasanga
two slices whole wheat bread with honey.
One hot cocao
*Note no muffin*

Wednesday
1 medium coffee half cream
Four slices of whole wheat bread with honey-I seem to have a new addiction.
Turkey schitzel
Baked Beat
four apples
Veggie Quiche

Thursday
2 Apples
I broke and had the pumpkin spice muffin
Roasted veggies-sweet potato, squash, broccoli sprinkled with extra virgin olive oil, garlic and cinnamon.
For the rest of the day I wasn't really hungry, probably because stuff is bothering me and since I'm not drowning that in sugar I guess I really don't eat when stressed.  I was going to have a chicken breast but just didn't feel for it.
I think I will at least force down some spinach a little later.

Getting Better Minus Those Darn Muffins.

Well since I am back at it, I might as well go back to reporting what I consume.  I had a minor cheat today, you know those pumpkin spice muffins at Timmies?  They have a strong hold on me. 

1 Large Coffee with half cream (today was a large coffee kind of day)
Cheese tea bisquit with butter.
Half a Bananna
Veggie Burger on whole wheat bun and Onion rings...I know, I know but there is no sugar.
Turkey Schinitzel-turkey breaded in egg, bread crumbs with club house chicken seasoning.  Cook in safflower oil.
1 Baked beat
Carrots and sweet potato with extra virgin olive oil, garlic powder and club house chicken seasoning roasted.

As I mentioned before I have noticed a difference in my weight, I got into my skinny jeans, no fighting. <3  I notice it in my face, butt, legs and tummy.  Slowly noticing it in my arms.

Tomorrow I vow no muffin, I pack a solid and healthy lunch and have healthy breakfast options at the office. 

I'm Back

Well you have probably noticed I haven't been here for awhile.  I fell off the wagon, in fact after Thanks Giving I wasn't even sure there was a wagon anymore. 

My down fall started at my Thanks Giving dinner, which I was well aware I would be cheating at.  It was a special occasion so I figured I could treat myself with a slice of pumpkin pie and whip cream.  The problem is I didn't stop there, I ate my mothers turnip knowing there was sugar in it.  I also had a slice of apple crumble with ice cream.

Had it of ended there I would have been okay but it didn't.  The next day I went to wonderland with a friend from work, I had a seasons pass so I could go without spending any money.  However I got a funnel cake.  :(  I also had a pop with my pizza slice, sadly it was cheaper then getting the three dollar bottle of water. 

Those two days were the worst of it however I have cheated since then, a free trip to the movies and the coupon included a combo, so I had pop.  That was two weeks ago and I remained on track after that.  I then cheated again on October 18th, when I went for the High Tea at the Kind Edward and ate the tiny little pastries that were served.

Since that day I have had a muffin each morning with my coffee which is really bad, just as bad as having a doughnut.  I hear by vow to stop that and get back on the wagon.  Despite these full blown cheats I have been eating very healthy in between cheats.

I have lost weight, I can tell, I can see it.  My clothes are loser, I can see it in the mirror and even cellulite had dissipated.  This week I also started jogging on top of my regular exercise. 

Tomorrow is Monday, and I am starting over again removing refined sugar from my diet.  At this point I would like to thank my friends who sent support and advice from across the country.  Sherilyn, Rachel and Natalie.  Thanks for all your tips, suggestions recipes and support, it is greatly appreciated.

Having worked with addicts I am well aware that slips are a part of recovery, in fact one cannot likely recover without.  I just have to remain determined and see my goal, a sugar free Laura.

Today was a Much Better Day

Today is day twelve so officially the detox is over but I am determined to remain sugar free.  I went grocery shopping today so finally have some food to eat and so have been better prepared to live sugar free. 

1 Medium coffee half cream
1 Cheese scone
1 Sandwich (Sugar free rye bread, one slice cut in half, mustard, cucumber, tomato, Swiss cheese and alpha sprouts)
2 apples
Chicken Teriyaki Stir Fry (white skinless chicken breast, teriyaki sauce, onion, red and green pepper, bok choy and spinach)
Grapes
Smoothie, ascai, strawberry, raspberry, blueberry, blackberry, plain yogurt, flax seed oil, fibre, green drink mix

Today I learned that mustard doesn't have sugar, thank goodness as I have always been a sauce girl and couldn't have dry bread for my sandwich.  I was also able to find a sugar free teriyaki sauce.

Bought the ingredients to make the Pumpkin Pudding I posted in an earlier blog, can't wait to try it.  Should be interesting.

I'm Catching up on the Last Few Days.

I fell off for a couple days but I'm back.  Haven't fallen off the sugar free lifestyle though, just the writing of the blog.  In the days I have not been writing I have been busy but have made sure to keep up with the removal of sugar.  I have reintroduced dairy, and wheat but have not noticed any adverse effects.

On Sunday October 3rd, I have to admit to a full blown cheat.  I went with friends to The Knit Cafe for high tea.  I couldn't have eaten there without cheating.  One thing I have noticed is that the world around me is not made for the sugar free diet.

At the tea I had:

Leek Quiche
Cheese and apple scone
Pumpkin tart
Brownie
Peppermint tea

Unfortunately I do not remember what I ate the rest of the day but I do know the rest of my day was healthier and sugar free.

Monday:
1 Egg
Cheese scone
Medium coffee with  half cream
Six Bean and Quinua Salad with red, green peppers, broccoli, lemon, olive oil and dill weed
Tofu Teriyaki stir fry with red and green peppers, onions, and bok choy
Smoothie, ascai berry, strawberry, raspberry, blueberry, blackberry, plain yogurt, flax seed oil, fibre, green drink mix.

Tuesday
2 Eggs
Medium coffee half cream
Tofu stir fry (left over from Monday)
Smoothie (same mix as Monday)
Penne pasta with tomato sauce
Pumpkin spice latte (may contain sugar, not sure)

Quinua Recipes

Fresh Quinoa Sprouts


Cover quinoa with water using at least twice the amount of water to quinoa. Soak quinoa in a bowl for 12 hours. Using running water, place the grains in a jar with a screen or cheesecloth lid; or use some other sprouting apparatus. Rinse seeds twice a day. Lay the jar sideways to give them room to grow. Cover the jar with a dark cloth loosely so that air can move through the lid. The grain is soft when finished, and best eaten in 2-3 days.



The Basic Quinoa Recipe



This light and wholesome grain may be prepared quickly and easily with this basic method. 2 cups water 1 cup quinoa

Place quinoa and water in a 1-½ quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes).



You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral-like germ has separated. Makes 3 cups.



To prepare in a rice cooker, simply treat quinoa like rice. Add two parts water to one part quinoa, stir, cover (unlike rice you can stir quinoa a few times while cooking to prevent burning in the bottom of the pan) and when the cooker shuts off, the quinoa is done.



Revised Microwave Instructions: Submitted by Donovan, we have tried this method and highly recommend it. 1 cup Quinoa, 2 cups water in a 2 quart microwave bowl. Cook on high 100% for 5 minutes and 60% for 8 minutes. Let stand for a few minutes and voila, perfect Quinoa.



For an energy saving method, combine 1-cup water to each ½ cup of quinoa in a pan. Bring to a full boil for 5 minutes, and then set aside, covered for 15 minutes.



For additional flavor, substitute chicken broth or vegetable stock for the water in any of the methods listed above.



*Ancient Harvest Quinoa has already been washed with pure water and solar dried to remove the natural bitter saponin coating.



Hot Breakfast Cereal Bring 2 cups water to a boil, add 1 cup quinoa, reduce heat, simmer 5 minutes. Add 1/2 cup thinly sliced apples, 1/3 cup raisins, 1/2 tsp cinnamon and simmer until water is absorbed. Serve with milk or cream and sweeten to taste with honey or brown sugar.



QUINOA PILAF

1/2 cup carrot, diced 6 cups quinoa, cooked (basic recipe)

1/2 cup green onion, diced 1/4 cup olive oil

1/4 cup celery, diced 2 cloves garlic, crushed

1/4 cup green pepper, diced 1 cup almonds, sliced

1/4 cup sweet red pepper, diced 1/4 tsp oregano

salt to taste



Sauté chopped vegetables in olive oil until clear, yet crisp: stir in oregano. Add sautéed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix. Serves 6-8. Quinoa pilaf served as a side dish with fish or chicken is delicious. Vary the pilaf using your favorite vegetables, or by cooking the quinoa in chicken, fish or vegetable stock instead of water.



TABOULI

Tabouli, a mid-eastern salad, try it with quinoa for a delightful new taste.



2 cups quinoa, cooked 1/2 tsp basil

1 cup chopped parsley 1/2 cup lemon juice

1/2 cup chopped scallions 1/4 cup olive oil

2 TBL fresh mint or 1 TBL dried mint salt and pepper to taste

1 garlic clove, pressed lettuce leaves, whole

1/4 cup olives, sliced



Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for 1 hour or more to allow flavors to blend. Wash and dry lettuce leaves and use them to line a salad bowl. Add tabooli and garnish with olives. Serves 4





Quinoa Stir Fry (for hungry family of 4)

Created by: Pam Ruggles



2 cups quinoa cooked in 4 cups water

2-3 stalks broccoli, chopped

1 cup snow peas

3 spring onions, chopped

3 garlic cloves, chopped

1 Tablespoon grated ginger

2-3 Tablespoons sesame oil

20-24 steamed shrimp Stir fry veggies in 2-3 Tablespoons sesame oil til tender. Add 1 Tablespoon maple syrup after veggies are done. Add 20-24 steamed shrimp and stir in, if desired. Add soy sauce to taste.



LASAGNEQUINOA

1 can peeled tomatoes or

4 roma tomatoes, chopped

1 lb hamburger or veggie burger

2-8 oz cans tomato sauce

3 cups quinoa, cooked

1/4 lb mozzarella cheese, crumbled

1/4 lb parmesan cheese, grated 1/4 cup olive oil

1 tsp salt

2 tsp oregano

1 cup onion, minced

1/2 lb ricotta cheese

2 cloves garlic, minced

Sauté onion and garlic in olive oil until browned. Add hamburger, cook until browned. Add tomato sauce, tomatoes, salt and oregano. Simmer. Preheat oven to 350 degrees. Put layer of this sauce in bottom of 13x9x2-1/2" baking dish, following with layer of quinoa and layer of cheese. Repeat two more layers ending with sauce an extra Parmesan cheese on top. Bake about 35 minutes. Serves 6-8.









5 cups quinoa, cooked (basic recipe) ¼ cup olive oil

1-cup carrots, chopped ¼ cup soy sauce

¾ cup parsley, minced ½ cup lemon juice

1-cup sunflower seeds tomatoes

4 cloves garlic, minced black olives



Cook quinoa, let cool. Add carrots, parsley, sunflower seeds and garlic to quinoa. Mix thoroughly. Combine liquids, pour over quinoa and toss well. Garnish with tomato wedges and olives. Serves 6-8.







2 cups cooked chicken, cubed 1-cup mayonnaise

1-cup quinoa, cooked (basic recipe) salt (to taste)

1-cup celery, diced paprika ¼ cup

walnuts, chopped



Chill all ingredients and combine. Sprinkle paprika on top for color. Serves 4-6 All sorts of variations are possible with this basic recipe. Try bean sprouts and water chestnuts, or grapes and pineapple. Quinoa will enhance many other salad recipes. Try quinoa in fruit salad or tuna salad.







2 cups quinoa, cooked (basic recipe) ½ cups raisins

3 cups milk ½ cup shredded coconut

1/3-cup honey or ½ cup brown sugar 1 tsp vanilla

½ cup almonds or walnuts, ground 3 eggs, beaten

½ tsp cinnamon 1/8 tsp salt

½ tsp lemon or orange rind, grated 1 Tbs butter 1 tsp lemon juice



Combine all ingredients. Pour into greased baking dish or greased individual custard cups. Bake in 350-degree oven until set, about 45 minutes. Serve hot or cold, topped with yogurt, cream or apple juice. Serves 4-6.



This recipe was borrowed from an old favorite that originally called for rice. Quinoa substitutes nicely to almost any recipe designed for rice.







2 cups potatoes (mashed with skins on) ¼ cup parsley, chopped

2 cups quinoa, cooked (basic recipe) ½ tsp salt

2 eggs, beaten ½ tsp cumin

½ cup onion, chopped ½ tsp oregano



Combine all ingredients. Mix well and form into 1” balls. Deep fry balls until golden brown.







2 cups quinoa, cooked (basic recipe ¼ cup onion, chopped

1 cup raw shrimp, chopped 1 tsp salt

2 eggs beaten 1 ½ tsp ground ginger



Combine ingredients.

Mix well and form into 1” balls. Deep fry balls until golden brown.

Dipping sauce: ½ cup tamari (soy sauce) ¾ cup water

2 Tbs rice vinegar or cider vinegar







¼ lb butter (softened) ¼ tsp black pepper

2 large eggs ½ tsp basil

1 cup grated sharp cheddar cheese 1 ¾ cups milk

1 cup quinoa meal, or flour 1-cup corn meal

¼ tsp salt 2 tsp baking powder



Preheat oven to 425° degrees. Prepare quinoa meal by grinding raw quinoa grain in a blender, or use quinoa flour. Blend milk, eggs and butter. Mix dry ingredients together and add to liquid. Fold in grated cheese. Bake in greased muffin tin until golden (10-15 minutes). Makes 24 puffs.



These cheese puffs are a perfect combination with soups and salads or as a hot appetizer.









1 cup quinoa meal, or flour 2 cups corn meal

1 tsp salt ½ tsp baking soda

1 ½ tsp baking powder 1 Tbs honey or brown sugar

1 large egg, beaten 3 Tbs melted butter or bacon fat

2-½ cups buttermilk



Preheat oven to 425° degrees. Prepare quinoa meal by grinding raw quinoa in a blender, or use quinoa flour. Combine all dry ingredients. Combine wet ingredients. Mix the two together. Bake in greased 9”x9” pan or greased muffin tin until golden (about 25 minutes). Serve hot, with lots of butter.



For a spicier variation add a 4-oz can of chopped green chilies or jalapeno-and-tomato relish.







4 cups water 2 cloves garlic, chopped

¼ cup quinoa 1 Tbs safflower oil

½ cup carrots, diced ½ cup tomatoes, chopped

¼ cup celery, diced ½ cup cabbage, chopped

2 Tbs onions, chopped 1 tsp salt

¼ cup green pepper, diced parsley, chopped



Sauté quinoa, carrots, celery, onions, green pepper and garlic in oil until golden brown. Add water, tomatoes and cabbage and bring to a boil. Simmer 20 to 30 minutes or until tender. Season to taste and garnish with parsley. Serves 4-6. This is a very basic recipe for quinoa vegetable soup. For variations try adding some of your other favorite vegetables, chopped and sautéed. Quinoa can be a welcome addition to just about any type of soup.







2 cups water 2 cups milk

¼ cup quinoa 1 tsp salt

½ cup potato, cubed dash black pepper

2 Tbs carrot, diced ¼ cup parsley, chopped

¼ cup onion, chopped butter

1 ½ cups corn (fresh, frozen or canned)



Simmer quinoa, potato, carrot and onion until tender (about 15 minutes). Add corn. Bring back to boil and simmer another 5 minutes. Add milk. Bring just to a boil. Season to taste. Garnish with parsley and dab of butter. Serves 4-6.









(from the back of the Traditional Box)



(4 Servings)

1 cup Traditional Quinoa

2 cups Water

4 large or 6 medium Green Peppers

1 medium Onion, diced

1/2 lb. fresh Mushrooms, sliced

2 Tbsp. Butter

1 - 28 oz can Tomatoes, coarsely diced (reserve juice)

2 Garlic cloves, crushed

1 - 12 oz jar Mexican Salsa

2 Tbs. Dry Sherry

10 oz Mozzarella Cheese, shredded



Pre-heat oven to 325° F. Cook traditional quinoa following basic directions (add 1 cup quinoa to 1 1/2 cups boiling water, return to a boil, then lower heat to a simmer and cook until water is absorbed, about 15 minutes). Steam 4 large or 6 medium green peppers until soft but not limp. In a large skillet, saute the onion and mushrooms in butter. Add the diced tomatoes (reserve the juice). Add the crushed garlic and Mexican salsa. Cook over medium heat for 10 minutes. Add the sherry and simmer 10 more minutes. Fold in quinoa. Place peppers in baking dish and fill with quinoa mixture. This will take about half the mixture. Thin remainder with reserved juice and pour around peppers.



Sprinkle shredded mozzarella over peppers and bake in 325° F. oven for 30-35 minutes.









(4 servings) This recipe is on the back of our Inca Red Box

1 cup Red Quinoa 1/4 cup Marsala Wine

2 cups Water 2 Tbsp. Tamari

Pinch Sea Salt 1/2 lb. Crimini Mushroom Caps, minced

2 Tbsp. Olive Oil 1/2 tsp. Whole Fennel Seed, crushed

2 Shallots, minced 1/4 cup fresh Cilantro or Basil for garnish

1 tsp. dried Basil 4 roasted Tomatoes



Cook red quinoa in 2 cups Water for about 15 minutes until water is absorbed. Warm a heavy bottomed skillet. Add olive oil and minced shallots together, in that order. Cook slowly until shallots are clear, soft, and beginning to brown. Add mushrooms, toss well, and then spread out over the pan stirring occasionally always returning them to cover the metal surface of the pan. Cook until mushrooms are deep brown. Add cooked quinoa, mix well. When grain is thoroughly heated and may be sticking slightly to the pan, add Marsala,

stir add tamari, stir. Cover for a few minutes. Toss a generous amount of minced fresh herbs into the grain. Then use to fill roasted tomatoes.



(Roasting a tomato: Use a small sharp knife to cut into the center and scoop out some of the inside of the tomato. Put some olive oil in the palm of your hand; lightly coat the tomato with oil. Coat with a small amount of sea salt. Bake at 450° F. until the skin is slightly soft.)







This sensory casserole is sure to please. The leek provides nice color contrast, but may be substituted with onion and parsley for a similar effect.



1 1/2 cup tofu dash pepper

2 teaspoons sesame oil oil

1 garlic, pressed 1 cup bread crumbs

1 leek, chopped 1 cup milk (dairy or soy)

2 cups cooked quinoa 1/2 cup cheese, grated

1 tsp salt, or 2 tsp tamari



Preheat oven to 350*. Working with 1/2 cup tofu at a time squeeze out water using both hands. Set aside. Heat a large skillet or wok and add oil. Add garlic and then leek and saute until lightly browned. Add quinoa, then tofu, and saute each for 2 minutes. Season with salt (or tamari) and pepper.

Oil casserole. Add 1/2 cup bread crumbs and rotate casserole until the bread crumbs evenly coat the casserole. Gently add the quinoa mixture. Press a well in the center of the quinoa and pour in milk. Cover with remaining bread crumbs and cheese. Cover and bake for 20 minutes. Remove cover and continue to bake until cheese is nicely browned. Serves 5







Huminta is a popular Latin American dish that is made of either corn or quinoa. Light and sensory, but very satisfying, it is similar to a souffle in texture or to a green corn tamale. Traditionally it is wrapped inside corn leaves and steamed. This baked variation is sure to please.



4 cups cooked quinoa 3 drops anise extract or 1/2 tsp powder

1 cup tofu (squeeze out excess water) 1/2 tsp sea salt

1 cup cooked winter squash(carrots o yams) 1 tsp unrefined vegetable oil

1/4 cup tahini 1/2 cup bread crumbs



Run the quinoa, tofu and squash through a find food mill. Lightly blend in tahini, anise and salt.

Oil a small casserole. Add half of the bread crumbs and rotate around the casserole to form a thin layer of crumbs. Add the quinoa mixture, sprinkle remaining bread crumbs on top, cover and bake for 1 hour. Serve hot in cold weather or room temperature in hot weather. Any leftovers may be sliced and pan fried. Serves 4

Day Eight's Food. I'm Almost there.

The detox is almost over, this is day eight of ten but I think I can start reintroducing foods now to see about a reaction. My goal is to remove refined sugar forever and most likely flour. I am going to look at keeping low fat dairy and minimum amounts of caffeine. Instead of one large coffee a day, one small. However I believe that sugar has been a serious issue for me as it gluten.


I have yet to start feeling better but I believe that is a complication from an illness I am currently fighting as opposed to the diet. I have noticed I am less puffy, wouldn't say I have lost weight yet but have lost bloating. I've also had compliments on my skin and I do believe that my complexion is looking better. My environmental allergies haven't been as bad and my asthma seems to be less prevalent.


Food:
oatmeal with cinnamon sprinkled on top
grapes
six bean salad with quinua, green peppers, broccoli, tomato, lemon juice, olive oil, and dill weed
slice of quiche with shrimp and tomato
Felafel with tomato, lettuce, chick pea sauce and garlic sauce (I noticed my tummy isn't happy after this or the deep fried felafel, really it's a toss up) I think it's either the garlic or the flour wrap.


I made a mistake I reintroduced two foods today instead of one, dairy and flour. This is because I was out. I need to look at better options for when I eat out as face it I am a social person and am always somewhere with friends. Tomorrow I have High Tea at the Knit Cafe http://www.theknitcafetoronto.com/ but I am sticking to just dairy. No flour or wheat. It should be easy there, their options are usually healthy. Oh and of course no sugar.


Finally I am starting to see the light at the end of the tunnel and think I can handle this no sugar bit for the rest of my days. Still don't think it will be easy but I think it will be do able.

Day Seven's Food.

I was watching a movie on India with my laptop and had it on for way too long so it over heated.  For this reason I am a little behind on blogging my progress.

My cravings seem to be easing, however I am still not eatting enough.  I think it is because I don't really have much for groceries right now and what I do have isn't really appealing.  I don't for see getting to the grocery store any time soon, unless I squeeze it in tomorrow and I do mean squeeze.  Ho hum, never been much for preparing meals, that's going to have to change.

Food:
2 Eggs
1 Apple (now I am officially out)
Quinua Salad
Smoothie with Whey Protein, Ascai Berry, blackberry, strawberry, raspberry, blueberry, flax seed oil, plain yogurt, fibre suplament, and Green drink mix.
Warm Black Bean and Turkey Salad.

If you notice a trend it is because I eat the same freaking thing almost everyday.  Why you ask?  Because when you live alone and make a meal there are left overs, then you have to eat them or they go to waste.  I'm finding my left overs are killing me.  I loved warm black bean and turkey salad, now I'm sick of it.  I don't think I could eat it again if I tried.  Financially I can't prepare a couple things and rotate so for now I am going to have to eat it till I puke...haha.  Just kidding, just until I am nauseated.

CBC - Videos - /Shows/The_Nature_of_Things/ID=1605117929

CBC - Videos - /Shows/The_Nature_of_Things/ID=1605117929

Pumpkin Pie Pudding

I have to wait for this one until I reintroduce dairy but if I didn't I would be making it tomorrow.  Someone report back and let me know how truly scrumptious this is.  Found this recipe on http://www.simplysugarandglutenfree.com/

 
Pumpkin Pie Puddingserves 6 – 8
An instant read kitchen thermometer comes in handy when making any custard.  The eggs are considered ’safe’ to eat once the internal temperature reaches 165F and holds that temperature for 5 seconds.  Take the reading by putting the thermometer in the middle of the custard, inserting it half way through.  Touching the bottom of the CrockPot will give you an inaccurate reading.
1 3/4 cups pumpkin puree
12 ounces evaporated milk
1/4 cup agave nectar
2 large eggs, beaten
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1/4 teaspoon liquid stevia
1/2 cup Sorghum-Garfava Blend
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
Prepare the crock of a 4 -6 quart CrockPot with cooking spray.
Whisk together pumpkin puree, evaporated milk, agave, eggs, melted butter, vanilla, and liquid stevia.  In a separate bowl, combine flour, cinnamon, nutmeg, and allspice.  Add dry ingredients to wet ingredients and combine until just mixed.
Add pudding mixture to a greased crock.  Cover and cook on low for 6 – 8 hours, or until the internal temperature reaches 165F.
Serve warm or cold.

Pumpkin Pie Pudding

Something New to Try

I fully believe I cheated partially due to a lack of food at home and boredom with the food I did have available at home.  As I said, partially this was the issue, I know I gave into a craving, let my self go to long without food etc.

So I have decided to do a search for new recipes that I can try, I will post the ones I am going to attempt. 

I have yet to try any of the below recipes but am excited especillay about the chicken sausage with butternut squash and brussuel sprouts.  All recipes come from http://gluten-dairy-sugarfree.com/?cat=15
What a useful blog that was, check it out.

Simply because I love squash:

Spaghetti Squash with Black Beans & Spinach

Sunday, 4 October 2009

Spaghetti Squash with Black Beans & Spinach

First off let me say that I recently dropped my camera and ever since it has been hit or miss getting it to focus.  Sometimes it turns out great and others not.  I plan to get a new, better camera sometime this fall.  Until then I will do the best I can and hopefully the descriptions of my recipes will be more appealing than the pictures!

My chiropractor gave me some fresh black beans from his garden the other day, so I decided I had to come up with a new idea for preparing them.  When I was at the farmers’ market last week I discovered they had spaghetti squash.  I LOVE spaghetti squash and was happy to see it come back in season.  It is so tasty and also absorbs all the flavors of whatever you cook with it.  It can be a little time consuming to prepare, but not if you time it right.  Slow-cooking the beans and the squash was actually quite easy and added a nice warmth to the apartment as the air outside was beginning to chill.

Basic Slow-Cooked Beans

You can use canned black beans for this recipe of course, but slow-cooked from dry beans taste so much better and have a moist texture.  If you have a crockpot, this is super easy.  All you have to do is plan ahead for a few easy steps.  First soak the beans overnight in 3 parts water to 1 part beans.  Then in the morning, drain the water and put the beans in the crock pot with again 3 parts water to 1 part beans.  They will have expanded overnight, so you will need more water this time.  Usually I just measure by eye level.  If I add enough water to bring the level to at least twice as high as the beans, that is usually enough.  Turn the pot on low and allow it to cook for 8-10 hours while you go about your day.  I have read that crockpots use only $0.02 of electricity per hour, so it is a very energy-efficient way of cooking and low-maintenance as well.  In the last hour or so of cooking, add 1 tsp salt per cup of dry beans to the crockpot.

Spaghetti Squash

The spaghetti squash I prepared ahead of time too.  Take a sturdy knife and carefully cut the squash in half.  With a spoon, remove the seeds and inner pulp.  Drizzle the insides with olive oil and rub with a sprinkle of salt and black pepper.  Wrap each half in aluminum foil.  Heat the oven to 375 degrees F and bake for 45 minutes to an hour, depending on the size of the squash, testing with a fork for softness.  It should be easily pierced with a fork but not mushy.   Remove from the oven and allow to cool.  When it is cool enough to touch, take a fork and scrape out the insides.  They will look like thin strands of spaghetti.  Store in a container in the refrigerator until you are ready to cook with it.  You can do this the night before, when you start soaking the beans.  That way when you are ready to cook dinner the next night, your squash and your beans will both be ready and you can throw the meal together in less than 10 minutes.

Spaghetti Squash With Black Beans & Spinach

2 cups spaghetti squash, prepared above
1 cup cooked or canned black beans
1 small bunch fresh spinach
1/4 cup fresh basil leaves
1 cippolini onion (these are in season right now, and are very flavorful)
3 cloves garlic
2-3 T olive oil or reserved bacon fat
2-3 T stock
sea salt & cracked pepper

If you are not a vegetarian and don’t have a cholesterol problem, I highly recommend cooking this dish in bacon fat.  I know it sounds really unhealthy but if you eat well regularly, a little animal fat in moderation can be good for you.  We make bacon once a week for breakfast.  We eat meat on average for 1 meal or less per day, and not very much at that, so we enjoy the good stuff - like Niman Ranch nitrate-free uncured bacon.  When we make it for breakfast we skim off some of the fat and keep it in a little glass jar on the counter top and then cook pancakes right in the pan with the remaining fat, adding a little oil if necessary.  Then I use the reserved fat for cooking when the idea strikes me, like for this recipe.  It really adds a lot of flavor.  But of course, a good olive oil will do just fine, and makes it completely vegan.  Or try using a combination of both.

Heat the oil and/or bacon fat in a large skillet and saute the onion & garlic for a few minutes.  Add the prepared squash, black beans and spinach and saute for about 5 minutes, adding a little chicken or vegetable stock to steam the spinach.  When the spinach becomes bright green and tender, toss in the fresh basil leaves, stir, and remove from heat.  Season with salt & fresh cracked pepper to taste and serve.  How’s that for a quick, easy meal?

Makes 2 servings.

Sesame-Tamari Turkey Meatballs

1/2 lb. ground turkey (thigh meat)
2 T gluten-free cracker crumbs
1 egg
1 tsp wheat-free low-sodium tamari soy sauce, or more to taste
2-3 green onions
2 T toasted sesame oil
Black pepper to taste

In a mixing bowl, beat the egg and combine with the ground turkey, cracker crumbs, tamari, and the white parts of chopped green onion (save the green scallions for later).  Sprinkle with a few cranks of a fresh pepper grinder.  Tamari is usually loaded with salt, even the low-sodium kind, so there’s no need to add any.  Mix well and form into 2-inch meatballs; you may need to use your hands, just wash them with hot soapy water afterward.  Heat the sesame oil in a well-seasoned cast-iron skillet.  Drop the meatballs one by one into the hot skillet, sprinkling with the remaining green scallions and a drizzling of tamari for more flavor.  Cook for about 4-5 minutes and then flip them over, browning each side until thoroughly cooked in the center.  Add more oil if necessary.  Serve over a bed of brown rice or buckwheat with some stir-fried braising greens.



Gluten Free Black Bean and Butternut Squash Chili

Gluten Free Black Bean and Butternut Squash Chili



2 tablespoons olive oil
1 medium sweet onion, chopped
3 cloves garlic, minced
3 tablespoons gluten free chili powder
2 teaspoons cumin
2 1/2 cups butternut squash, cooked & cubed
2 (15 oz.) cans black beans, rinsed and drained
2-4 cups vegetable broth (depending on how thick or thin you like your stew/soup)
1 (14 oz.) can petite diced tomatoes in juice
2-3 cups fresh kale, washed, patted dry, and cut or torn into bite size pieces
1 teaspoon sea salt (optional)
Freshly ground pepper, to taste

Directions
In a large dutch oven heat olive oil. Saute onions and garlic until soft. Add chili powder and cumin and cook for 1-2 minutes to release the aroma of the spices. Add butternut squash, black beans, and can of tomatoes. Add 2 cups of vegetable broth. If you want the chili a bit more thin, add additional vegetable broth. Cook on low heat for 30-40 minutes. About 10 minutes before serving add the fresh kale. After simmering for 6-8 minutes the kale will be a beautiful bright green. Taste the chili. Add salt if needed, along with freshly ground pepper.

Ladle the soup into bowl into bowls and let cool for 5 minutes before serving. Serve with fresh gluten

Notes: 

• This chili would work really well in a slow cooker. Simply saute the garlic and onions, and then add all ingredients (except kale) to your slow cooker and cook on low for 4-6 hours and high for 2-3 hours. Add the kale, salt, and pepper to the slow cooker about 10 minutes before serving. 
• We don't use a lot of salt in our cooking for health reasons. If you need more, feel free to add it! I've learned that if you add salt at the end of the cooking process you'll be less likely to over salt your food. 
• Any type of cooked, cubed squash would work well in this chili

Stuffed Pumpkins With Italian Sausage  (or sub for sausage as I will)

2 small kabocha squash or mini-pumpkins
1/2 lb. ground Italian sausage  (going to substitute something else, not sure what yet).
1/4 cup crumbs from crushed Mary’s Gone Crackers (or your other favorite gluten-free cracker)
1 egg
1 small diced tomato
handful fresh basil leaves (or your other favorite herbs)
1/4 cup finely chopped onion
1 small roasted pepper, chopped
1/4 tsp sea salt
cracked black pepper

Cut the tops off the squash, remove the seeds and scrape out the insides.  Poke a few holes in the inside with a fork.  Crush the cracker crumbs and beat the egg.  Add all the other ingredients and mix well in a big bowl.  You may need to use your hands to work it together.  Fill the pumpkins with the stuffing mixture and place them in a baking dish.  You may have extra stuffing, in which case just spoon it into the baking dish alongside the pumpkins.  Put the tops of the pumpkins in the dish also, if you have saved them.




 Chicken Sausage with Butternut Squash and Brussel Sprouts

Chicken Sausage With Butternut Squash & Brussels Sprouts

1 small butternut squash, peeled and cut into 1-inch cubes
2 pork sausages (or chicken if you prefer)
2 cups chopped Brussels sprouts
1/2 a red onion, diced
3 garlic cloves, pressed
1 cup chicken stock
Extra-virgin olive oil
Sea salt & fresh cracked pepper

Peel, cut and bake the squash for an hour at 350 degrees F, with a drizzling of extra-virgin olive oil and sprinkle of salt & pepper.  Simmer the sausages and Brussels sprouts together on the stove top in a little homemade chicken stock with chopped onion for about 10 minutes.  When the liquid is nearly gone, remove the sausages and slice them up.  Then toss them back in the pan along with a touch more olive oil, minced garlic and the cooked butternut squash.  Saute everything for a few minutes, just until the flavors mix and the garlic is fragrant, then season it with sea salt & fresh cracked pepper and serve.

Makes 2 servings

Day Six Food

I confess, I cheated, cheated, cheated.  Let's just say Swiss Chalet was involved which wouldn't have had any sugar, dairy, caffeine or wheat had I not eaten the sauce and roll.  And the slice of pumpkin pie didn't help either.  :(  What possessed me I do not know. 

The morning began well,

1 Apple
Oatmeal topped with cinnamon
Quinua Salad (Quinua, bok choy, red and yellow peppers, lemon juice, extra virgin olive oil, chick peas and dill weed).
1 medium coffee 1/2 a cream
Then came my down fall...
1/4 chicken dinner, side fries, bun, and dipping sauce
1 Slice pumpkin pie with whip cream.

I guess hunger just got the better of me, I had no intentions of cheating but I do so willfully.  I had eaten my last meal around 3ish and then left for the doctor.  I didn't arrive home until after 8 p.m. and I let my hunger, fatigue and laziness talk me into cheating.

Well, I can't focus on it forever or I won't get back on track.  Have to accept that it happened and move on.  It's important to note that the pumpkin pie tasted funny, I believe it was burning my tongue slightly.