I made a Big Decision approximately 3 and a half minutes ago. It has been a year and a half now eating whatever I feel like eating. I’m not going to go into the “why” (for now.) All I know is that I feel sick pretty much all of the time and generally horrible about myself. I’m putting myself to the test…a 111 day challenge to see if I can regain some modicum of self control and get my health back on track. Back to where I felt the most amazing that I ever have, Vegan and Gluten Free. At the end of this journey I will be Mrs. Jessica Adams and I want to start this exciting new chapter of my life with the right stuff. So, support me and cheer me on…I’m going to need it!
May 13, 2012
October 18, 2010
August 14, 2010
1 cup Earth Balance Buttery Spread (or any non hydrogenated margarine brand)
3 3/4 cup Bob’s Red Mill GF All Purpose Baking Flour
1 cup Turbanado Sugar (feel free to use your favorite sugar)
2 teaspoons baking powder
2 whole egg replacements (Ener-G)
1/4 cup tofu cream cheese (Tofutti)
1 teaspoon vanilla extract
1. In a large bowl, cream together the margarine and sugar. Stir in the egg replacements and vanilla. Gradually add the flour, baking powder and tofu cream cheese. Place the dough in a bowl, cover and refrigerate at least 4 hours…ideally overnight.
2. Preheat the oven to 350 degrees F. Generously grease a muffin pan.
3. Place a spoonful into each muffin (holder? spot? ;0). Why you ask? Because sometimes…GF products like to spread.
4. Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges just start to get light brown. Let cool before removing and do so gently by lifting the edges with a spoon.
Turbabo is coarser than plain white sugar and it needs to be mixed very well with the margarine. If you are patient you will find that it **magically** becomes nice and smooth. Reason #500 why I love my KitchenAide!
July 18, 2010
While 9 times out of 10 I prefer fresh fruits and vegetables to packaged food, sometimes, once in a while…I need to grab something quick and tasty. Subtracting gluten from my lifestyle this past January has been a challenge. Especially since I’ve spent this summer traveling out of town for work. I’m forced to work with a mini fridge and if I’m lucky-occasionally, a microwave for week-long stretches. There’s only so much salad a girl can take! Here are a few of my favorite indulgences.
Lara Bar: Jocalot German Chocolate Cake
GLUTEN FREE * DAIRY FREE * SOY FREE * NON-GMO * VEGAN * KOSHER
Ingredients: Organic Dates, Organic Pecans, Organic Almonds, Organic Unsweetened Chocolate, Organic Unsweetened Coconut, Organic Extra Virgin Olive Oil, Organic Cocoa Powder.
Lara Bar: Coconut Cream Pie
GLUTEN FREE * DAIRY FREE * SOY FREE * NON-GMO * VEGAN * KOSHER
Ingredients: Dates, Unsweetened Coconut, Almonds, Cashews, Organic Extra Virgin Coconut Oil.
Bumble Bar: Chocolate Crisp
Ingredients: (All Ingredients are Gluten-Free) Organic Sesame Seeds, Organic Brown Rice Syrup, Organic Flax Seeds, Organic Evaporated Cane Juice, Organic Crisp Brown Rice, Organic Non-Dairy Chocolate Chips*, Organic Peanuts, Organic Flax Seeds, Organic Cocoa Powder, Organic Vanilla, Sea Salt, Natural Vitamin E. for Freshness, Processing Agents: Organic Sunflower/Safflower Oil.
Amy’s: Rice Macaroni with Non-Dairy Cheeze
INGREDIENTS : NO TRANS FAT � NO ADDED MSG � NO PRESERVATIVES (VEGAN) ORGANIC RICE PASTA (ORGANIC RICE FLOUR, WATER), FILTERED WATER, DAIYATM VEGAN CHEDDAR-TYPE CHEEZE (PURIFIED WATER, TAPIOCA AND/OR ARROWROOT FLOUR, EXPELLER PRESSED HIGH OLEIC SAFFLOWER OIL, COCONUT OIL, PEA PROTEIN, SALT, YEAST, VEGETABLE GLYCERIN, NATURAL FLAVORS, XANTHAN GUM, RICE EXTRACT, ENZYMES [NO ANIMAL RENNET OR ANIMAL ENZYMES], BACTERIAL CULTURES, CITRIC ACID, ANNATTO), ORGANIC EXPELLER PRESSED HIGH OLEIC SAFFLOWER AND/OR SUNFLOWER OIL, ORGANIC SWEET RICE FLOUR, SEA SALT, NUTRITIONAL YEAST, MUSTARD POWDER.
Amy’s: Gluten-Free/Non-Dairy Cheeze Rice Crust Pizza
INGREDIENTS : NO TRANS FAT � NO ADDED MSG � NO PRESERVATIVES (VEGAN) ORGANIC RICE FLOUR, SOY CHEEZE – MOZZARELLA TYPE (FILTERED WATER, HIGH OLEIC SAFFLOWER AND/OR SUNFLOWER OIL, TOFU [SOYBEANS, CALCIUM SULFATE], SOY PROTEIN, INULIN [A NATURAL EXTRACT OF CHICORY], CARRAGEENAN [FROM SEAWEED], AGAR AGAR, SEA SALT, NATURAL FLAVOR, LACTIC ACID [VEGAN]), ORGANIC TOMATO PUREE, FILTERED WATER, ORGANIC SUNFLOWER SEED MEAL, ORGANIC EXTRA VIRGIN OLIVE OIL, ORGANIC POTATOES, ORGANIC TAPIOCA FLOUR, ORGANIC AGAVE NECTAR, ORGANIC RED ONIONS, SEA SALT, EXPELLER PRESSED HIGH OLEIC SAFFLOWER OIL, YEAST, SOY LECITHIN, SPICES*, ORGANIC GARLIC, BLACK PEPPER. CONTAINS SOY AND SUNFLOWER SEEDS. *100% PURE HERBS & SPICES (NO HIDDEN INGREDIENTS)
Soy Boy: Not Dogs
Ingredients: Tofu, tapioca flour, isolated soy protein, yeast extract, soybean oil, onion powder, garlic powder, herbs, spices, evaporated cane juice, natural vegetable flavoring (contains hvp), vegetable gum, sea salt.
March 14, 2010
I’m having a heck of a time eliminating veggie burgers from my diet. I LOVE veggie burgers! But alas…Morningstar Farms, my favorite brand, is not gluten-free. I did some online research this evening and discovered Wildwood Organics which produces an Original Tofu Veggie Burger, a Shiitake Tofu Veggie Burger, and a Southwest Tofu Veggie Burger. If you click on the cart icon you can input your address to find a retailer near you. Unfortunately the closest retailer to me is 23 miles away. You can also purchase them online at: www.foodservicedirect.com.
February 16, 2010
There are two things in life my man and I will take every opportunity to put together…parties and cakeballs. This year we decided to host a Valentine’s Day party and I whipped up my second-ever batch of gluten-free cakeballs. Enlisting the help of my lovely friend Jess, we rolled and dipped close to 200 of these little dreamboats. Half were of the the non-gluten-free red velvet variety and half were gluten-free chocolate. What a hit!
For homemade cupcake options check out “Vegan Cupcakes Take Over the World” for their “Vanilla Gluten Freedom Cupcakes” and their “Chocolate Gluten Freedom Cupcakes” recipes. Also, BabyCakes NYC and their Gluten-Free Vanilla Cupcake and Vanilla Frosting recipes. I have listed all four recipes here on this site. Baking gluten-free from scratch is more work but WELL worth it!
February 10, 2010
This sugar grinder was inspired by one of the seven deadly sins ;0) LUST – Ginger, Lime & Rose Petal. Find @ Bake it Pretty
Also from Bake it Pretty…uniquely wonderful cookie cutters, my favorite! Who wouldn’t want a mustache-shaped sugar cookie?
*Change is in the air* I am VERY slowly teaching myself how to customize my wordpress site to suit my needs. As I’m pretty darn savvy with most computer-related nonsense, I’m finding it exceedingly frustrating that I can’t figure out how to consolidate my recipes into more convenient sub-categories. Ya know…instead of that ridiculously long list I’ve had for so long.
I feel like one of those middle-aged women whose cell phone ringer is on a deafeningly loud basic ringtone and she can’t find it in her purse. The one whom every patron at the post office wants to throttle in line as she spends 10 minutes digging through her bag to locate it and when it is obtained, another 5 minutes to peer at the screen before answering it. I feel…well, brazenly embarrassingly uneducated. HELP! Shouldn’t this be easier?
So in the meantime I’ve managed to locate a generic yet visually pleasing (so I think) background. And since I went Gluten-Free, I’ve decided to start off by listing my Gluten-Free/Vegan recipes. My beloved Vegan recipes are still accessible and can be obtained by typing in an ingredient or recipe name in my “Search Box”. Once I discover how to consolidate things appropriately they will be listed again. You may access my post archives by my little calendar.