tag:blogger.com,1999:blog-66867387528405550072024-02-02T04:27:30.034-06:00Laura Schmitt NEGluten Free and Dairy Free Recipes and Nutrition Education. A great place to learn how to cook for autism diets, celiac disease, allergies, and more.Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.comBlogger172125tag:blogger.com,1999:blog-6686738752840555007.post-11577887188183059092018-09-03T06:53:00.000-05:002018-09-03T06:53:04.450-05:00Old Fashioned Chocolate Chip Cookies Gluten Free Sugar Free<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_KtnaxfR1Q-AeBDsOMND_7ClIptTsPyz6PblBSrlgAx3vT0WvfsSt9rRIoOw6C5gA4lzYRBmMm5bjiFMhWHsudc8RcZ5mYeV9Sr88RoeFWzH-C9UggLzx3oGLZylHkPldI6OcrdXPCb8/s1600/IMG_6911.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_KtnaxfR1Q-AeBDsOMND_7ClIptTsPyz6PblBSrlgAx3vT0WvfsSt9rRIoOw6C5gA4lzYRBmMm5bjiFMhWHsudc8RcZ5mYeV9Sr88RoeFWzH-C9UggLzx3oGLZylHkPldI6OcrdXPCb8/s400/IMG_6911.jpg" width="300" /></a>Sometimes an old fashioned cake like chocolate chip cookie is just the answer, but the sugar load that comes with it never is! This recipe helps to deliver that nostalgic flavor without the sugar guilt. The use of Swerve Confectioner sugar replacement is what gives the cake like texture, as well as the gluten free flour blend that was chosen for this recipe. Of course there are a million variations that can be used, but they will yield different texture, different amount of oil and richness, different cook times etc. I hope you enjoy this treat!<br />
Ingredients:<br />
1 Cup Organic Palm Shortening<br />
3/4 Cup Swerve Erythritol Brown Sugar<br />
3/4 Cup Swerve Confectioners Sugar<br />
1 tsp vanilla extract<br />
2 eggs<br />
2 Cups Pamela's gluten free artisian blend flour<br />
3/4 Cup almond flour (or other nut flour of choice)<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
3/4 Cup Lily's chocolate chips (a blend of stevia, erythrtol and monk fruit for sweetener)<br />
<br />
Heat oven to 375 and place mixed cookie dough into 1 tsp balls 2 inches apart on a stoneware pan.<br />
Bake for 8-11 minutes, or until edges begin to golden.<br />
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<br />Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.com0tag:blogger.com,1999:blog-6686738752840555007.post-69820754704340914422018-01-03T19:29:00.000-06:002018-01-03T19:29:19.243-06:00Almond Coconut Cookies Gluten, Sugar, and Dairy Free SCD Keto Paleo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtiHSK42cTQfINtcRakj4UVIeoDw0mCK-35BIAxzn5lw0OOrS3qxoqPIPs_PxDEsVjVLaLKxb_HrHyuaUz2tPgniP-US8Y6d1mmQdr-ztQFStxYAEyMhgH_PtoLGIjNDuQHa0-hZVU3Ao/s1600/IMG_4862.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtiHSK42cTQfINtcRakj4UVIeoDw0mCK-35BIAxzn5lw0OOrS3qxoqPIPs_PxDEsVjVLaLKxb_HrHyuaUz2tPgniP-US8Y6d1mmQdr-ztQFStxYAEyMhgH_PtoLGIjNDuQHa0-hZVU3Ao/s400/IMG_4862.JPG" width="300" /></a></div>
We are doing a week or two of clean eating. For us that means vegetarian (well, we will likely eat fish once), no sugar, no grains. Also, no wine! Only on day one, but so far so good.<br />
In order to be successful, I make us these little bite sized treats that are grain free, dairy free, and easily adaptable to egg free as well.<br />
<span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;"><b><br /></b></span>
<span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;"><b>Ingredients:</b></span><br />
<ul style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px; margin: 0px; padding: 0px;">
<li style="background: url("http://www.blogblog.com/scribe/list_icon.gif") left 0.3em no-repeat; line-height: 1.5em; list-style: none; margin: 0px; padding: 0px 0px 0.6em 17px; vertical-align: top;"><br /></li>
</ul>
<span style="color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;">3 cups almond flour</span><br /><ul style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px; margin: 0px; padding: 0px;">
<li style="background: url("http://www.blogblog.com/scribe/list_icon.gif") left 0.3em no-repeat; line-height: 1.5em; list-style: none; margin: 0px; padding: 0px 0px 0.6em 17px; vertical-align: top;">1/2 cup organic coconut flakes, finely shredded</li>
<li style="background: url("http://www.blogblog.com/scribe/list_icon.gif") left 0.3em no-repeat; line-height: 1.5em; list-style: none; margin: 0px; padding: 0px 0px 0.6em 17px; vertical-align: top;">1/4 cup melted vegetable oil (I used pecan oil for this batch, but coconut oil works beautifully!)</li>
<li style="background: url("http://www.blogblog.com/scribe/list_icon.gif") left 0.3em no-repeat; line-height: 1.5em; list-style: none; margin: 0px; padding: 0px 0px 0.6em 17px; vertical-align: top;">1/2 cup erythritol (Swerve is nice, but any will work)</li>
<li style="background: url("http://www.blogblog.com/scribe/list_icon.gif") left 0.3em no-repeat; line-height: 1.5em; list-style: none; margin: 0px; padding: 0px 0px 0.6em 17px; vertical-align: top;">1 egg (or replace with 1 Tbspn milled flaxseed + 3 Tbspn hot water)</li>
<li style="background: url("http://www.blogblog.com/scribe/list_icon.gif") left 0.3em no-repeat; line-height: 1.5em; list-style: none; margin: 0px; padding: 0px 0px 0.6em 17px; vertical-align: top;">1/2 tsp almond extract</li>
<li style="background: url("http://www.blogblog.com/scribe/list_icon.gif") left 0.3em no-repeat; line-height: 1.5em; list-style: none; margin: 0px; padding: 0px 0px 0.6em 17px; vertical-align: top;">1/2 teaspoon baking soda</li>
<li style="background: url("http://www.blogblog.com/scribe/list_icon.gif") left 0.3em no-repeat; line-height: 1.5em; list-style: none; margin: 0px; padding: 0px 0px 0.6em 17px; vertical-align: top;">1/2 teaspoon salt</li>
<li style="background: url("http://www.blogblog.com/scribe/list_icon.gif") left 0.3em no-repeat; line-height: 1.5em; list-style: none; margin: 0px; padding: 0px 0px 0.6em 17px; vertical-align: top;">Directions: Mix all ingredients together and bake, on stoneware pans, at 325 degrees F for 20 minutes, or until cookies begin to golden around edges and bottom. Let cool. I like to use a small cookie scoop to quickly pop these onto the pan, and then lightly press them down with a fork. They will cook fine without being flattened, but they do not flatten and spread out in baking so you may prefer to press them down a bit. </li>
</ul>
Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.com0tag:blogger.com,1999:blog-6686738752840555007.post-47696478363476828572017-09-26T06:22:00.000-05:002017-09-26T06:30:02.569-05:00Sugar Free Gluten Free Dairy Free Chocolate Chip Banana Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvfuGE83RkVjSpfj1BqCmoclKj_QTVxMUAViQca_YlWXau2hIWA-TatI7FZiWpezuTk0OqOssnHpwIZPx3ow-JDxZhYlQGJDqXMZfH6Zuqx9yYEcdROYbjtSkBK7TjzpTZ0o2MBWzqeqM/s1600/IMG_4309.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvfuGE83RkVjSpfj1BqCmoclKj_QTVxMUAViQca_YlWXau2hIWA-TatI7FZiWpezuTk0OqOssnHpwIZPx3ow-JDxZhYlQGJDqXMZfH6Zuqx9yYEcdROYbjtSkBK7TjzpTZ0o2MBWzqeqM/s400/IMG_4309.JPG" width="400" /></a></div>
While I don't normally love banana bread, I do love chocolate chip banana bread! This recipe delivers the sweet treat in a much healthier way. I used Swerve instead of sugar (erythritol sweetener) and almond flour in addition to flaxseed. The big trick is to use Lily's dark chocolate chips sweetened with erythritol and stevia! This allows a truly sugar free treat that packs in protein to keep you going through the day.<br />
For this recipe, I use 1 cup of gluten free Bob Red Mill flour mix, but you could sub that for 1/2 Cup almond and 1/2 Cup coconut flour if you need this to be Ketogenic diet friendly. If batter is too thick with that variation, add an extra egg and optional extra banana. Enjoy!<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>2 very ripe bananas</li>
<li>1 Cup Bob Red Mill all purpose gluten free flour mix</li>
<li>1 Cup almond flour</li>
<li>1/8 Cup flaxseed, ground</li>
<li>2 tsp baking powder</li>
<li>1 tsp cinnamon</li>
<li>1/2 tsp baking soda</li>
<li>1/4 tsp salt</li>
<li>1/4 tsp nutmeg</li>
<li>1/4 tsp ginger</li>
<li>3 eggs</li>
<li>3/4 Cup Swerve Erythritol sweetener</li>
<li>1/2 Cup avocado oil or coconut oil, melted</li>
<li>1/2 Cup walnuts - optional</li>
<li>1/2 Cup Lily's dark chocolate chips, sweetened with erythritol and stevia</li>
</ul>
<div>
Bake at 350 F. Mix ingredients together, well, and bake in two 8 inch bread pans aprox 35-40 minutes or until bounce back slightly in the middle and brown around edges and top.</div>
Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.com0tag:blogger.com,1999:blog-6686738752840555007.post-4578757560769849742017-09-22T13:23:00.003-05:002017-09-22T13:23:48.392-05:00Pumpkin Bread Gluten Free Sugar Free Dairy Free Oh my!<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-rf2EixPIUno/WcVT0HaYTCI/AAAAAAAB8ig/QBlBBMnK0dEo6IhfiaL1qtOIZg6rROZ7QCLcBGAs/s1600/IMG_43051.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-rf2EixPIUno/WcVT0HaYTCI/AAAAAAAB8ig/QBlBBMnK0dEo6IhfiaL1qtOIZg6rROZ7QCLcBGAs/s320/IMG_43051.jpg" width="240" /></a></div>
This recipe is so close to a traditional pumpkin bread that you can serve it to all guests without them knowing they are eating a much healthier option! By removing the sugar and adding protein and fiber rich almond flour and coconut, we can enjoy pumpkin bread again!<br />
<br />
<b>Ingredients:</b><br />
<br />
<ul>
<li>3/4 Cup canned pumpkin</li>
<li>1 Cup Bob Red Mill All Purpose Gluten Free Flour Mix</li>
<li>3/4 Cup Almond Flour</li>
<li>1/4 Cup Coconut Flour</li>
<li>2.5 tsp pumpkin pie spice</li>
<li>1/2 tsp baking soda</li>
<li>2 tsp baking powder</li>
<li>1/4 tsp salt</li>
<li>1 Cup Swerve (erythritol sweetener)</li>
<li>3 eggs</li>
<li>1/2 Cup coconut oil or avocado oil (I prefer with coconut)</li>
<li>optional 1/2 cup chopped walnuts</li>
</ul>
<div>
Mix ingredients together and bake in 2 7-8" bread pans for aprox 25 minutes, or until bread begins to brown a bit and bounce back in the center when touched. Bake at 350 degrees F.</div>
<div>
<br /></div>
<div>
<i>Note: this is not as sweet as a traditional pumpkin bread, so if you feel like you need more of that sweet taste, I advise making a simple icing with powdered Swerve (erythritol) and water and drizzling across the top of the cake. </i></div>
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<br />Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.com0tag:blogger.com,1999:blog-6686738752840555007.post-82788918429975350222017-09-14T18:56:00.001-05:002017-09-17T09:45:28.175-05:00Protein Power CookiesNeed a sweet that won't add too much sugar to the waist and still delivers the building power of protein? This is a favorite family recipe that we have made for years, but the difference this time is that I used Swerve instead of honey. Swerve is a erythritol sweetener that is safe for many diets such as ketogenic, diabetics, and more. I did put regular dairy free chocolate chips in this batch, but if you leave those out, you have a very Keto safe cookie. Either way, it packs the protein and delivers great flavor so it is a perfect on the go granola bar alternative or breakfast treat with coffee. Enjoy!<br />
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<span style="background-color: white; color: #29303b; font-family: "arial" , "verdana" , sans-serif; font-size: 13px; font-weight: bold;">Ingredients: </span><span style="background-color: white; color: #29303b; font-family: "arial" , "verdana" , sans-serif; font-size: 13px;"></span><br />
<span style="background-color: white; color: #29303b; font-family: "arial" , "verdana" , sans-serif; font-size: 13px;">2 1/2 cups almond flour/meal (great source of </span><span style="background-color: white; color: #29303b; font-family: "arial" , "verdana" , sans-serif; font-size: 13px; font-weight: bold;">protein</span><span style="background-color: white; color: #29303b; font-family: "arial" , "verdana" , sans-serif; font-size: 13px;">) </span><br />
<span style="background-color: white; color: #29303b; font-family: "arial" , "verdana" , sans-serif; font-size: 13px;">1/2 cup chocolate chips (not SCD or Keto safe) </span><br />
<span style="background-color: white; color: #29303b; font-family: "arial" , "verdana" , sans-serif; font-size: 13px;">1/2 cup second nut flour/meal or nut butter. You can put almond or peanut butter in for this step, or just grind up some pecans with a mini food processor </span><br />
<span style="background-color: white; color: #29303b; font-family: "arial" , "verdana" , sans-serif; font-size: 13px;">1/2 cup unsweetened shredded coconut or coconut flour (great source of </span><span style="background-color: white; color: #29303b; font-family: "arial" , "verdana" , sans-serif; font-size: 13px; font-weight: bold;">fiber</span><span style="background-color: white; color: #29303b; font-family: "arial" , "verdana" , sans-serif; font-size: 13px;">) </span><br />
<span style="background-color: white; color: #29303b; font-family: "arial" , "verdana" , sans-serif; font-size: 13px;">1/4 cup melted coconut oil, palm shortening, ghee, or earth balance (earth balance is not SCD approved) </span><br />
<span style="color: #29303b; font-family: "arial" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13px;">1 egg (or 1 Tablespoon milled flaxseed mixed with 3 Tablespoons hot water)</span></span><br />
<span style="color: #29303b; font-family: "arial" , "verdana" , sans-serif;"><span style="background-color: white; font-size: 13px;">1/4 plus 1/8 Cup Swerve (Erythritol sweetener) </span></span><br />
<span style="background-color: white; color: #29303b; font-family: "arial" , "verdana" , sans-serif; font-size: 13px;">1/2 teaspoon baking soda </span><br />
<span style="background-color: white; color: #29303b; font-family: "arial" , "verdana" , sans-serif; font-size: 13px;">1/2 teaspoon salt </span><br />
<br style="background-color: white; color: #29303b; font-family: arial, verdana, sans-serif; font-size: 13px;" />
<span style="background-color: white; color: #29303b; font-family: "arial" , "verdana" , sans-serif; font-size: 13px;">Mix ingredients and press into rounded teaspoons onto stoneware baking pan. Bake in preheated oven at 325 degrees for 12-17 minutes, or until cookies begin to turn golden (check them often so that they don't burn on the bottom). Stoneware works nicely to prevent cookies from burning on the bottom in the way that they tend to with glassware. </span>Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.com0tag:blogger.com,1999:blog-6686738752840555007.post-91088221157496343822016-05-13T17:16:00.000-05:002016-05-13T17:16:10.702-05:00Almond Flour Mini Muffins - gluten free dairy free<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-PDrHm0EoFPc/VzZQfO2PqkI/AAAAAAAB2nQ/1Aacf6cPGDIaI8YX1RDRoueS3Wcsezh8QCLcB/s1600/IMG_0404.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-PDrHm0EoFPc/VzZQfO2PqkI/AAAAAAAB2nQ/1Aacf6cPGDIaI8YX1RDRoueS3Wcsezh8QCLcB/s320/IMG_0404.JPG" width="320" /></a></div>
These moist vanilla rich mini muffins have a buttery taste and texture from the rich ingredients. Easy to put together, and easy to bake, they make a great sugar free sweet snack that packs in the protein. Low glycemic index load, as well!<br />
<br />
<b>Ingredients:</b><br />
<br />
<ul>
<li>6 Tablespoons melted organic coconut oil</li>
<li>1 1/2 Cups Almond Flour</li>
<li>1 tsp baking powder</li>
<li>1/2 tsp salt</li>
<li>1/2 Cup erythritol powder crystals </li>
<li>4 eggs (or 8 egg whites)</li>
<li>1 tsp vanilla extract</li>
</ul>
<div>
<i><b>Optional</b>: you can add 2 tsp of natural instant pudding powder to make these even more of a dessert, however you are directly adding sugar, which will change the great balance on glycemic index. </i></div>
<div>
<i><br /></i></div>
<div>
Mix ingredients together in a bowl. Mix well. Bake in mini muffin pan at 325 degrees F for 14-17 minutes, or until muffins brown around bottoms and sides and begin to bounce back lightly to touch. They will still dent in easily if pressed, but that is ok. Let them cool before removing from pan. Makes 1 mini muffin tin, 24 muffins.</div>
Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.com0tag:blogger.com,1999:blog-6686738752840555007.post-40919776045210096982016-04-12T03:00:00.000-05:002016-04-12T06:38:43.572-05:00Magic Kingdom Gluten Free and Dairy Free Dining Reviews<div class="separator" style="clear: both; text-align: center;">
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<u><b>The Plaza Lunch April 2016</b></u><br />
<u><b><br /></b></u>
Our first ever visit to the Plaza on Main Street started off with a bit of frustration. The staff who handled check in that day didn't seem well trained as to what they were doing and there was an excessive amount of confusion. This was unlike what we were used to experiencing at Disney, so we were hesitant, going in. Once chef Ken came out to talk to us, however, all was right with the world. Chef Ken was a charming and helpful cast member who chatted with everyone at the table and discussed how he could make us safe and delicious foods at The Plaza. He even shared some tips he has developed for making gluten free breads taste like normal bread. He was really great. I can't say enough good things about him.<br />
<br />
For our lunch, I opted for the vegetarian sandwich, but because of my dairy allergy, I couldn't eat all of the main ingredients, so he added some avocado and roasted the veggies, lightly. This was made very well and it's a nice vegetarian gluten free dairy free option, though not my favorite flavor combination. The fries are made in a dedicated fryer and this restaurant can do a variety of dairy free ice cream options and brownie options. My daughter had a burger with fries and house made chips. She said it was pretty good, but not her favorite burger ever. Chef Ken mastered the gluten free bread, and that was so delicious! If you go to the plaza, I hope you get a chance to meet the chef. He was the real highlight of The Plaza.<br />
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<u><b>Crystal Palace Breakfast April 2016</b></u><br />
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We had another delightful morning meal at Crystal at Palace this spring. It is always a family favorite. This time around, my daughter said "Mom, I would really LOVE it if the chef could make me a crepe. Do you think they can do that here?" I said that while they may not, there was no harm in asking. Well, the chef busted out the magic and brought her a savory crepe, which she adored. I didn't post the other photos because they are almost exactly the same as the ones below, so take a look, but everything was delicious. We had gluten free dairy free vanilla glazed donuts, and the chef offered us Mickey waffles, but we declined. You cannot go wrong at Crystal Palace!<br />
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<u><b>Crystal Palace Breakfast Nov 2014</b></u><br />
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<a href="https://1.bp.blogspot.com/-Mi7mW0S0gHI/VGqI3VamA3I/AAAAAAABrM8/xMs_KZpJBsY/s1600/crystalbfastmeal.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://1.bp.blogspot.com/-Mi7mW0S0gHI/VGqI3VamA3I/AAAAAAABrM8/xMs_KZpJBsY/s1600/crystalbfastmeal.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHp1_JdXQX7WskFN4HtSXbBv1W6A6zA3VkiLWgPkEFrzOAhR3A_irwjRcfqnR_fwB51Xxvzy6_o1Ka3suYrcfboC6zJOKd5Y55h_5bdsEJz-F8FzNDuWuU3zmCxW26R2M3nDz9W-eAU2I/s1600/crystaldonuts.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHp1_JdXQX7WskFN4HtSXbBv1W6A6zA3VkiLWgPkEFrzOAhR3A_irwjRcfqnR_fwB51Xxvzy6_o1Ka3suYrcfboC6zJOKd5Y55h_5bdsEJz-F8FzNDuWuU3zmCxW26R2M3nDz9W-eAU2I/s1600/crystaldonuts.JPG" style="cursor: move;" width="320" /></a> You certainly wouldn't ever guess it, but in my real life, I am a healthy eater. In Disney World, I consume crazy amounts of food, and what better place for that than the Crystal Palace. The chef came over and showed us what was safe to eat from the buffet (which was quite a bit). There were many gluten free dairy free options. I notice the flavors of potatoes and eggs change from trip to trip, but there are still many choices. Something new for me was the quinoa apple hot cereal. It was ... weird. I like quinoa, but this was a bit odd. It was soaking in water, like a water based soup. There was way more water than necessary for the amount of quinoa, which was just strange. The flavor was a little odd, too. It was ok, and if I didn't have a plate full of delicious alternatives, I could have eaten it. But I let it go in lieu of the monstrous plate of food to the left.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2VqRq-YGAV3zx27gEEeWCKUBFmuoY4kCyWHuwNWcxMsxvZzD6KnTs_Weku9Rq9JRJgTFLHySUjmATIFzu6pCDtHTJ2HEMWYQgo2DehXHyN5xuorSKtEAOI774yPHULB_QUxw31MuCrA/s1600/crystalpancakes.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2VqRq-YGAV3zx27gEEeWCKUBFmuoY4kCyWHuwNWcxMsxvZzD6KnTs_Weku9Rq9JRJgTFLHySUjmATIFzu6pCDtHTJ2HEMWYQgo2DehXHyN5xuorSKtEAOI774yPHULB_QUxw31MuCrA/s1600/crystalpancakes.JPG" width="320" /></a>The chef didn't offer anything else at first, but my daughter asked if he could make pancakes. She loves gluten free pancakes for breakfast here! He said they had Van's waffles, which we politely declined and he said he would look for a pancake mix. Lucky for us, he found what he needed and he made a double order of chocolate chip gluten free pancakes. A few minutes later he brought us out some donuts, so we were well fed and spoiled with options!<br />
I used the rice milk in my coffee, and we enjoyed our breakfast so much. Also, our server was very nice, and the characters are darling, as ever. This is still my favorite 8am breakfast stop in Walt Disney World!<br />
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<u><b>Be Our Guest Lunch Nov 2014</b></u><br />
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Well, we braved the pre order option and used the filters to choose our Wheat Free Dairy free foods. We found out that if you do this, a chef will not be offered. They will just let you seat yourself and your food comes out. We were OK with this, but if you don't think you'll like that option, then you probably shouldn't pre-order. We found the system a little confusing because no one explained how it would work (no one said, go get a drink, or we'll find you, or you've already paid). But I was able to ask a very friendly cast member and we figured it out.<br />
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<a href="https://1.bp.blogspot.com/-G1-tvsMgRPA/VGqKMP53vFI/AAAAAAABrNQ/QcAEVeH2Jxk/s1600/bog2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://1.bp.blogspot.com/-G1-tvsMgRPA/VGqKMP53vFI/AAAAAAABrNQ/QcAEVeH2Jxk/s1600/bog2.JPG" width="320" /></a>My husband was not excited about the system of ordering and he was already determined to dislike the meal. To his surprise it was his favorite of the trip. My daughter agreed that the pork roast was delicious! She absolutely loved her lunch and she proclaimed the green beans and potatoes were also very tasty. I chose the quinoa cake and salad, because I knew I would want a lighter lunch option. It was also quite good, but I only ate about half of it after such a huge breakfast. I was grateful I ordered light. The quinoa cake was well seasoned and the beat cubes on top were delightful. The olives chopped into the salad greens were a nice touch.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0kxjtGrtrN1Ywug8eV7vA4w9TIgsw5sS-_YbNnWHAJiYM1EoyLu7t_cJnwd6eNt4jG49xtLYgBRAmmd2Z7YT1VLtd8msvs567aHlK-6eloB_i_ABrgG0A5c-DDBR4fK0IUNKXGf09y7U/s1600/bogsopu.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0kxjtGrtrN1Ywug8eV7vA4w9TIgsw5sS-_YbNnWHAJiYM1EoyLu7t_cJnwd6eNt4jG49xtLYgBRAmmd2Z7YT1VLtd8msvs567aHlK-6eloB_i_ABrgG0A5c-DDBR4fK0IUNKXGf09y7U/s1600/bogsopu.JPG" width="320" /></a>Now, my daughter has always wanted to try a French Onion Soup, but we have never found one gluten free and dairy free. When you order the soup with the wheat filter, it gives you the option to eat the French Onion Soup without the bread crumb and cheese topping. This was confirmed on our receipt, so when I saw all the cheese, I sent it back. They brought out a second batch without any cheese and they explained that they did make it gluten free, but they left the safe cheese on for my daughter. It was not clearly labeled this way in ordering, so that was a bit confusing, and she ended up eating the cheese free version (which her tummy appreciated). She loved it, and she was so happy to have tried French Onion Soup, at last.<br />
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<a href="https://1.bp.blogspot.com/-DiNRns3fJl8/VGqKMFktBJI/AAAAAAABrNY/Ts4ObPuRwQQ/s1600/bogcream.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://1.bp.blogspot.com/-DiNRns3fJl8/VGqKMFktBJI/AAAAAAABrNY/Ts4ObPuRwQQ/s1600/bogcream.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIw2xttWYjMMbmEgV3_ltKdFjkfsqRHHI7CL9C8Ih-C9gFIU829k-MT2Ej2ZJQTmHscRoZVIVfYgm8-hVeDesEyQ3U5Zb0G1wW6yZjCQp5GDHkv4N8f7tzla9EoIwZnJV1xVJcZEdH_q4/s1600/bogsorbet.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIw2xttWYjMMbmEgV3_ltKdFjkfsqRHHI7CL9C8Ih-C9gFIU829k-MT2Ej2ZJQTmHscRoZVIVfYgm8-hVeDesEyQ3U5Zb0G1wW6yZjCQp5GDHkv4N8f7tzla9EoIwZnJV1xVJcZEdH_q4/s1600/bogsorbet.JPG" width="200" /></a> The soup and entree were the stars of the show. My daughter was disappointed with the gluten free cream puff. She said the dough was very hard (rock like) and that the lemon filling was incredibly tart, which she did not enjoy. As it turns out, a scoop of rice dream would have been a better choice for her, but it was fun to try something new. I ordered the only dairy free option I could find, which was a sorbet. I chose the lemon sorbet, but it was bitterly tart. I ate a little, but left the rest behind. While Be Our Guest has mastered the lunch entrees, they have a room for improvement in the world of gluten free dairy free dessert offerings. We are still disappointed that the French Meadow Bakery items are no longer offered on property, or the babycakes in a restaurant like this. I did ask, via email, the Special Diet department if there were any other options for us, but they did not get back with an answer. So, this is what it is. We didn't walk away hungry and we had a wonderful, and quick, lunch experience.<br />
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<u><b>Main Street Ice Cream Parlor Nov 2014</b></u><br />
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I'm sure you're wondering how we could possibly eat more food, but while waiting for the parade, I ran and got root beer floats from the Main Street Ice Cream Parlor. We love these toffuti root beer floats and they are a bit of a tradition on our Magic Kingdom visits. It is probably the only time I actually eat a root beer float, so it was quite the treat.<br />
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<u><b>Be Our Guest Fast Pass Ordering</b></u> Information for Pre Ordering with Allergies. <a href="http://www.lauraschmittne.com/2014/10/blog-post.html" target="_blank">Click Here</a>.<br />
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<b><u>Crystal Palace Breakfast</u></b> Nov 2012<br />
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<a href="https://1.bp.blogspot.com/-VI5OUQr-Teg/UL0rJ8zJgHI/AAAAAAABWok/prDFJeqc0qQ/s1600/IMG_4833.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://1.bp.blogspot.com/-VI5OUQr-Teg/UL0rJ8zJgHI/AAAAAAABWok/prDFJeqc0qQ/s320/IMG_4833.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizI3v3pTJU6aPeXQ6Hm0K97NRuxRtYLz6fFeArJbwlugge1C64kFE18kpMs-HbEbvpTzOCek5ZUJXr5rtIuiO3wxKQ65_Teqa5l4F8u992P9-B4qJpItsffISv3H65W-1eQyP8eanU5cQ/s1600/IMG_4829.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizI3v3pTJU6aPeXQ6Hm0K97NRuxRtYLz6fFeArJbwlugge1C64kFE18kpMs-HbEbvpTzOCek5ZUJXr5rtIuiO3wxKQ65_Teqa5l4F8u992P9-B4qJpItsffISv3H65W-1eQyP8eanU5cQ/s320/IMG_4829.jpg" width="213" /></a>I know, it is the same ol' same ol' from us, but we can't help it. We love the food at Crystal Palace and we love the experience of dining at Magic Kingdom before park opening! It was the same wonderful attention, help, and food as always. I still recommend it. You can see our gluten free dairy free pancakes and safe items from the buffet, here.<b><u></u></b><br />
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<b><u>Crystal Palace</u></b><u> Breakfast</u> Nov 2011</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8xEmhhPC9Q7fykOUJeqZM_hjsKm6U3DvQggb3kcD8YaIBX6rrdVZWde2hwemzkXMJ3rEk42DLXezX-JINXMAcPW5rrU8zxPxoXFqjmSX5oX_-tgxWpowba6lEq9Zr1krtltQ6z9M37g/s1600/bfast1.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5675314012582169298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8xEmhhPC9Q7fykOUJeqZM_hjsKm6U3DvQggb3kcD8YaIBX6rrdVZWde2hwemzkXMJ3rEk42DLXezX-JINXMAcPW5rrU8zxPxoXFqjmSX5oX_-tgxWpowba6lEq9Zr1krtltQ6z9M37g/s400/bfast1.JPG" style="float: right; height: 267px; margin: 0px 0px 10px 10px; width: 400px;" /></a></div>
We always love Crystal Palace breakfast before park opening. It has been a family favorite, but this time some favorites have changed. The potatoes that we loved are a different variety with onions and peppers and less overall seasoning. The eggs that used to be gluten free and dairy free are no longer dairy free, so we ordered side of dairy free eggs. The last two times we were here, the whipped cream on the buffet was dairy free, but it was not this time. So, while the available options were still good, some of our favorites were not as good. Our chef did not offer to make pancakes or waffles, and instead, he encouraged us to eat a muffin. Upon asking for gluten free pancakes, however, he was happy to oblige. So, be sure to ask if there is something you were hoping for! Often the chef can accommodate.<br />
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<span style="text-decoration: underline;"><span style="font-weight: bold;">Mickey's Very Merry Christmas Party</span></span> Nov 2011<br />
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<a href="https://1.bp.blogspot.com/-vfuTQ1aXFj8/TsLE3TmudhI/AAAAAAABQko/s4CYQwbyhMI/s1600/cookie.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5675314934874797586" src="https://1.bp.blogspot.com/-vfuTQ1aXFj8/TsLE3TmudhI/AAAAAAABQko/s4CYQwbyhMI/s400/cookie.JPG" style="cursor: hand; cursor: pointer; float: left; height: 400px; margin: 0 10px 10px 0; width: 266px;" /></a>I did email Disney Special Diets 3 times before our trip to find out how they were handling allergies during the Christmas Party. I never got a solid answer, but when we got there, we found they were ready for us. We checked two different cookie handout locations and we found they were well stocked with gluten free (though not dairy free) butterscotch cookies. My daughter was able to eat these and she reported that they were very good. They also had apple juice available as well as carrots and apple slices. There was no trouble in requesting or receiving these items, and no need for a manager to come out regarding this particular product.<br />
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<span style="text-decoration: underline;"><span style="font-weight: bold;">Pecos Bills</span></span> November 2011<br />
This counter service meal was the same as previous years, so I did not capture a new photo. We received gluten free bun, burger, sides and the usual offerings of grapes, carrots, and a drink. Cookies and brownies from French Meadow Bakery were available.<br />
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<b><u>Crystal Palace</u></b><u> Breakfast</u> Oct 2010<br />
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<a href="https://1.bp.blogspot.com/-O7zZeocrD7s/UyiP3tD0kZI/AAAAAAABf-4/E1V9DpkGlhs/s1600/1020109.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://1.bp.blogspot.com/-O7zZeocrD7s/UyiP3tD0kZI/AAAAAAABf-4/E1V9DpkGlhs/s1600/1020109.jpg" width="320" /></a>Our family favorite is to dine at Crystal Palace for 8:05 seating, before the park opens. We so enjoy this that we make a point to do it each trip. As always, the food was amazing. I don't know the secret, but they manage to make breakfast my favorite meal of the trip time and time again. This is Bean's plate and she has a dairy free gluten free whipped topping. Who knew?<b><u> </u></b></div>
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<b><u>Crystal Palace</u></b><u> Breakfast</u> Oct 2010 DDPTS (Disney Dining Plan Table Service)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFzQ3u3JqvILOq43h8hUV6eaaFadT9zzSg6Yo1KPv1hsUsUpuN2eubhB7bHIG17z1f2ZSaOjvJ4cmOl7tF3q_-OvprdNMGFYSFEzy-RvAvZgABg82NsgauKK9KQVzNM7QiNHAwnuQkdIs/s1600/10201010.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFzQ3u3JqvILOq43h8hUV6eaaFadT9zzSg6Yo1KPv1hsUsUpuN2eubhB7bHIG17z1f2ZSaOjvJ4cmOl7tF3q_-OvprdNMGFYSFEzy-RvAvZgABg82NsgauKK9KQVzNM7QiNHAwnuQkdIs/s1600/10201010.jpg" width="320" /></a></div>
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In addition to this, they brought us rice milk and gluten free waffles.</div>
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<b><u>Crystal Palace</u></b><u> Character Lunch</u> May 2010 DDPTS<br />
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<a href="https://1.bp.blogspot.com/-N4j018OGK20/UyiQZcxqxAI/AAAAAAABf_Q/Wp-FztC-NJ8/s1600/17.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://1.bp.blogspot.com/-N4j018OGK20/UyiQZcxqxAI/AAAAAAABf_Q/Wp-FztC-NJ8/s1600/17.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuLhaH-52zWm9ztH-GLdl7yzfufYTqi_NnpYMebOcBhGbgLCQ1RKTDlskCSFuMWQ6wXcLyGjvEhchX1bbImwVi0oaCuK6rshRCXkuf5DiCPOauzbLtBWvGX_dtX3sRNCXU9yw0W5oVNIU/s1600/19.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuLhaH-52zWm9ztH-GLdl7yzfufYTqi_NnpYMebOcBhGbgLCQ1RKTDlskCSFuMWQ6wXcLyGjvEhchX1bbImwVi0oaCuK6rshRCXkuf5DiCPOauzbLtBWvGX_dtX3sRNCXU9yw0W5oVNIU/s1600/19.jpg" width="200" /></a> We ALWAYS love Crystal Palace! They do such a great job with the low
allergen foods. I had some delicious salads. The rice noodle dish had
gluten, but everything else on my plate was gluten free as well as dairy
free. Bean's potatoes had dairy, but her other items were all dairy
free/gluten free. For dessert they brought out the same fabulous gluten
free dairy free brownie from previous posts (see photo below) as well as
rice dream ice cream for Bean. We all enjoyed our meal, yet again.<br />
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<b><u>Main Street Ice Cream Parlor</u></b><u> Snack</u> May 2010 DDPS (Disney Dining Plan Snack Credit)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKNDw3cwQI3dmhQuXTPRoZimuvr5-jW5wDn1H_klcvSdC-ieLsKOZDaLuHP3PF_fqKjpl0lJcafu1cL0en_gIdFC68mPGjU3QzBXw72_jar-9_oITwMkbSAczL_hYWabUt6vOUKULlXhI/s1600/27.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKNDw3cwQI3dmhQuXTPRoZimuvr5-jW5wDn1H_klcvSdC-ieLsKOZDaLuHP3PF_fqKjpl0lJcafu1cL0en_gIdFC68mPGjU3QzBXw72_jar-9_oITwMkbSAczL_hYWabUt6vOUKULlXhI/s1600/27.jpg" width="200" /></a>While the options are pretty limited, they do have dairy free ice cream and root beer, so we used our snack credits and cooled off with some Toffuti vanilla ice cream floats. They were wonderful on a hot day, and quite a treat (we don't drink soda often, so a root beer float is pretty fun for the kids).<br />
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<b><u>Casey's</u></b><u> Counter service supper at Magic Kingdom park</u> DDPQS (Disney Dining Plan Quick Service or Counter Service Credit)<br />
<a href="https://1.bp.blogspot.com/-M5DOAyYrmCw/UyiPgYkEckI/AAAAAAABf-w/sZ59Z3aKNXA/s1600/e.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-M5DOAyYrmCw/UyiPgYkEckI/AAAAAAABf-w/sZ59Z3aKNXA/s1600/e.JPG" width="240" /></a><br />
<br />
We entered Magic Kingdom for the Halloween Party right at 5pm. We decided to get a quick meal out of the way so we didn't have to miss any of the party fun for a sit down dinner. This was our first time trying Casey's. They had changed their hot dogs from all beef dogs to a new blend of meats, but after checking with the food service department, we found out that they are still gluten and dairy free.<br />
Bean ordered a hot dog with a tapioca gluten free bun, grapes, and a brownie. Water to drink. She seemed to like this. There were condiments, although she opted not to eat them. So, it was quick and easy. I am not a fan of hot dogs, so I passed on this meal.<br />
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<b><u>Crystal Palace</u></b><u> character breakfast at Magic Kingdom park</u><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Vve8l2C5sAk/UyiRQYSNGVI/AAAAAAABf_w/B8LTPRMAz1I/s1600/k.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="250" src="https://1.bp.blogspot.com/-Vve8l2C5sAk/UyiRQYSNGVI/AAAAAAABf_w/B8LTPRMAz1I/s1600/k.JPG" width="320" /></a></div>
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09iF3k03FNUp3CB6cS_IGArwvqQ_gbXJJBTWS6AuWvUytwyLkcNLCtFWo58kLbM8-t5uepOdSNi_pcv3f86oRjvuNeFLx_0Yx3addTeUSIdqEQ8jB_KtUBU3nK674BmsxFCCC42XVCVM/s1600/l.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09iF3k03FNUp3CB6cS_IGArwvqQ_gbXJJBTWS6AuWvUytwyLkcNLCtFWo58kLbM8-t5uepOdSNi_pcv3f86oRjvuNeFLx_0Yx3addTeUSIdqEQ8jB_KtUBU3nK674BmsxFCCC42XVCVM/s1600/l.JPG" width="320" /></a>Again, for those of you who ready my reviews, you know how much I love Crystal Palace! I do believe it is my favorite Disney restaurant. I just love the food, and the options for our allergies! The location is wonderful, too. And the characters are icing on the gluten free cake!<br />
We started here for breakfast before park opening. We had the regular; eggs, poatoes, berries, melon, salmon, bacon, the list goes on...<br />
They are one of the few restaurants that serve rice milk, so I enjoyed a glass of that with my coffee. Bean enjoyed a glass, too. It was just so yummy and we enjoyed ourselves, as always. Our servers have been consistently helpful here, and the chefs are always charming and attentive.<br />
Bean ordered her usual gluten free pancakes, which she devoured. She looked up at me with guilty eyes as she confessed that their pancakes are better than mine at home and we need to get the recipe! LOL<br />
That is okay. They probably use sugar and white starches, where as for day to day eating, I use a blend of gluten free whole grains to add some fiber and nutrients to the meal! For vacation, though, we splurge.<br />
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<b><u>Crystal Palace</u></b><u> character lunch at Magic Kingdom park</u> 2009 DDPTS<br />
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<a href="https://1.bp.blogspot.com/-Da-_uxVMMAo/UyiRdLW8MPI/AAAAAAABgAE/OHZq8_Edq4Q/s1600/n.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" src="https://1.bp.blogspot.com/-Da-_uxVMMAo/UyiRdLW8MPI/AAAAAAABgAE/OHZq8_Edq4Q/s1600/n.JPG" width="320" /></a></div>
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<a href="https://1.bp.blogspot.com/-ypt8DnRV9yE/UyiRdJKqVCI/AAAAAAABgAA/GWkhvtbDx9o/s1600/m.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="128" src="https://1.bp.blogspot.com/-ypt8DnRV9yE/UyiRdJKqVCI/AAAAAAABgAA/GWkhvtbDx9o/s1600/m.JPG" width="200" /></a><a href="https://1.bp.blogspot.com/-9PS481Miork/UyiRdFBQpTI/AAAAAAABgAQ/a-vi6-tWQG4/s1600/o.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-9PS481Miork/UyiRdFBQpTI/AAAAAAABgAQ/a-vi6-tWQG4/s1600/o.JPG" width="320" /></a>On our last day, I booked our breakfast and a late lunch at Crystal Palace to save myself the hassle of standing in line at counter service. I didn't have a backup adult with me for the lunch meal, so this worked out great. The kids had fun, yet again.<br />
I was in love with the cucumber ginger salad! That is something I will have to try to recreate at home! Bean loved her choices as well. I loaded up with vegetable dishes, she opted for meat<br />
with salads and pickles. I asked the chef if he was able to make me a serving of the salmon, without the gluten and dairy. He said he would see if there were any that were not marinated.<br />
He brought Bean out some steamed brocolli and he brought me out the most delicious salmon! It must have been pan fried in olive oil on each side, which gave it a nice crisp texture and beautiful flavor.<br />
I just loved it! And Crystal Palace takes the cake when it comes to gluten free dairy free dessert. Their homemade brownies are sinfully good!<br />
Another rave review for Crystal Palace. Even if there were no characters here, I would go back again and again.<br />
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<b><u>Crystal Palace</u></b><u> for Breakfast at Magic Kingdom Park</u> 2007 DDPTS<br />
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<a href="https://1.bp.blogspot.com/-G0x7_Eqh_Dk/UyiR2gqnACI/AAAAAAABgAY/fOt6IbMsHG0/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-G0x7_Eqh_Dk/UyiR2gqnACI/AAAAAAABgAY/fOt6IbMsHG0/s1600/1.jpg" width="320" /></a></div>
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<a href="https://1.bp.blogspot.com/-F68w_Af0cH8/UyiR3IFstVI/AAAAAAABgAg/yIzZ1jxn3ro/s1600/2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-F68w_Af0cH8/UyiR3IFstVI/AAAAAAABgAg/yIzZ1jxn3ro/s1600/2.jpg" width="320" /></a>Delicious! We loved the food choices here. Yummy fruits, fun atmosphere, delicious potatoes! The eggs are dairy free. Great!<br />
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The Chef Brought out gluten free dairy free pancakes, which my daughter loved.<br />
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<b><u>Cosmic Rays</u></b><u> Magic Kingdom Park: </u>2007 DDPQS<br />
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Long line, long wait IF you arrive after 11:30am for lunch, but decent counter service food.<br />
We had a salad and a hot dog with no bun. We had to speak to the manager and wait aprox 8 minutes for a fresh batch to ensure no contamination.<br />
We had apples that were pre cut and bagged. They had a gross synthetic flavor. The fruit flat was good, and the carrots were good.<br />
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<b><u>Pecos Bills</u></b><u> Magic Kingdom Park: </u>2007 DDPQS<br />
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We learned our lesson and went early. Everyone was happy! No wait at 11am. We had burgers and we opted for no gluten free bun this time<br />
(although they did offer us a gluten free bun). We had carrots and grapes. The grapes tasted weird to me (again, synthetic flavor).<br />
We also had applesauce, which was good.<br />
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<b><u>Main Street Bakery:</u></b> 2007<br />
<br />
We got the Rich's brand of gluten free dairy free chocolate chip cookies. They were VERY crumbly!<br />
I am amazed they hold their shape on the stand! But the taste is good.<br />
We also got the pre packaged Rich's brownies, which several restaurants had served us. They are good. Not as good as the freshly baked<br />
brownies that we had on our last trip, but better then Itzakadozee all week long!<br />
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<b><u>Crystal Palace</u></b><u>: breakfast Magic Kingdom Park </u>DDPTS Jan 2007<br />
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<br />
The Crystal Palace was the favorite for both the girls because of the characters. Our daughter loved her GF/CF Mickey pancakes! She ate one, and then<br />
requested another, which they made for her promptly.<br />
<a href="https://1.bp.blogspot.com/-r2z-8QK6TJU/UyjYkkmkhLI/AAAAAAABgA4/yMDH_vT0RwU/s1600/disneyfood4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://1.bp.blogspot.com/-r2z-8QK6TJU/UyjYkkmkhLI/AAAAAAABgA4/yMDH_vT0RwU/s1600/disneyfood4.jpg" width="200" /></a><br />
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Here is the rest of the plate from Crystal Palace: fruits, egg, and potatoes that tasted divine!<br />
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<b><u>Pecos Bills</u></b><u>: lunch Magic Kingdom Park</u> Jan 2007 DDPQS<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxFfi0Vri7dC4WQ-l-p1n9wjHYYeqom9eF2LgvXCyD24ri1Gx1hR_7UjfznKY4NAjkqpoia1Gy1r0Qu0Z_zx9GcK9Jz0yb42ByVMZ53N474ZNuqCEHVv_tuiuB41ZRIOqlQyUUtJ0tIsc/s1600/disneyfood5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxFfi0Vri7dC4WQ-l-p1n9wjHYYeqom9eF2LgvXCyD24ri1Gx1hR_7UjfznKY4NAjkqpoia1Gy1r0Qu0Z_zx9GcK9Jz0yb42ByVMZ53N474ZNuqCEHVv_tuiuB41ZRIOqlQyUUtJ0tIsc/s1600/disneyfood5.jpg" width="320" /></a></div>
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<br />
Foolishly, we went at noon. You really MUST go early if you have special requests! The wait was SO LONG that it took almost an hour to get our<br />
food, but it was almost worth it for our daughter to have a gluten free dairy free bun with her burger! She loved that!<br />
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<b><u>Liberty Tavern</u></b><u>: character dinner in Magic Kingdom Park</u> Jan 2007 DDPTS<br />
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<br />
The Liberty Tree Tavern is another character meal and we had a great time there. The food was delicious Thanksgiving style.<br />
They made some GF/CF mashed potatoes and gravy for us, as well as turkey, ham, roast beef. They cooked us separate beans in oil,<br />
and they brought out gluten free rolls. We loved this place!<br />
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<a href="https://1.bp.blogspot.com/-gXHvjNeAUvg/UyjY0NVt_qI/AAAAAAABgBI/0wp_eljfrzI/s1600/disneyfood13.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-gXHvjNeAUvg/UyjY0NVt_qI/AAAAAAABgBI/0wp_eljfrzI/s1600/disneyfood13.jpg" width="320" /></a><br />
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We celebrated a birthday at the Liberty Tree Tavern, so they brought us GF/CF chocolate cakes and rice dream to eat with the rest of our group.<br />
Delicious!Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.com6tag:blogger.com,1999:blog-6686738752840555007.post-36063407850587167292016-02-21T16:08:00.003-06:002016-02-21T16:08:29.626-06:00Gluten free sugar free peanut butter cookie <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDX0Df6PczX703VpBucXQ93t7vFiGmM562z_uVxCZb-24mu99cLHXVrfGfJM2fufP4NWxQ3QvKxMqCeqqwWokipkt-2Wh9iHOLOcQ-F-OeClf-Q0SfOY-oe2OMuFpZqcBgJYYDEmWJ-2Q/s1600/FullSizeRender+%25281%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDX0Df6PczX703VpBucXQ93t7vFiGmM562z_uVxCZb-24mu99cLHXVrfGfJM2fufP4NWxQ3QvKxMqCeqqwWokipkt-2Wh9iHOLOcQ-F-OeClf-Q0SfOY-oe2OMuFpZqcBgJYYDEmWJ-2Q/s320/FullSizeRender+%25281%2529.jpg" width="320" /></a></div>
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This is a simple recipe, and it's delicious. What no one will know is that you skipped the sugar for a zero calorie alternative, leaving a high protein, low calorie sweet that can serve as a granola bar while tasting like dessert. Enjoy!<br />
Ingredients:<br />
<br />
<ul><a href="https://1.bp.blogspot.com/-EH8JBy--DsM/Vso1Op74N2I/AAAAAAAB1ow/osnkFuOZGf8/s1600/IMG_9972.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-EH8JBy--DsM/Vso1Op74N2I/AAAAAAAB1ow/osnkFuOZGf8/s320/IMG_9972.JPG" width="240" /></a>
<li>1 Cup natural unsweetened peanut butter</li>
<li>3/4 Cup erythritol or lakanto crystals</li>
<li>1 egg</li>
<li>1 tsp baking powder</li>
<li>1/2 tsp salt</li>
<li>1 tsp vanilla</li>
<li>optional 1/4 cup carob or chocolate chips (these will add sugar)</li>
</ul>
<div>
Bake at 325 on stoneware pans for aprox 17 minutes. If baking on metal pans, start checking at 11 minutes. These will need to cool completely before being removed from pans. If you remove them when they are still warm, they will crumble, so let them set. Enjoy!</div>
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<br />Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.com0tag:blogger.com,1999:blog-6686738752840555007.post-54136837851571742322016-02-21T14:37:00.000-06:002016-02-21T14:37:13.782-06:00Gluten Free Lemon Poppy Seed Muffins - any mix<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU51xuWIAAZT1Qwao9E4aHmPVmbnmusbpgkodpTRLKzyLomJlNOLkJvy1SFnaMCUI2R679MhiAFClY4anDySaKSfmQhl2288LSIhIzmt5J1UMsmnXzHnJlv5bK56YXNSQx78zq5b7Lug8/s1600/FullSizeRender.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU51xuWIAAZT1Qwao9E4aHmPVmbnmusbpgkodpTRLKzyLomJlNOLkJvy1SFnaMCUI2R679MhiAFClY4anDySaKSfmQhl2288LSIhIzmt5J1UMsmnXzHnJlv5bK56YXNSQx78zq5b7Lug8/s320/FullSizeRender.jpg" width="320" /></a></div>
Any gluten free muffin mix can easily be turned into a lemon poppy seed muffin mix. Here I used King Arthur's mix and added the following:<br />
<br />
<ul>
<li>3 Tablespoons fresh squeezed lemon juice</li>
<li>the zest of 1 lemon (careful not to zest the bitter white part under the yellow layer)</li>
<li>3 Tablespoons poppy seeds</li>
</ul>
<div>
It's that easy! Just follow the normal instructions, adding the above ingredients, for a nice twist on a classic. If your lemon is small, consider zesting 2 lemons to get that great lemon flavor. Enjoy!</div>
Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.com0tag:blogger.com,1999:blog-6686738752840555007.post-80477766439251835252016-02-08T06:39:00.001-06:002016-02-08T06:39:37.610-06:00Dr. Wahls overcoming MS through Diet <div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-gXVYeIZUs8c/VriMc_FCb4I/AAAAAAAB1nE/Lw4APqkmVTM/s1600/The_Wahls_Protocol.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-gXVYeIZUs8c/VriMc_FCb4I/AAAAAAAB1nE/Lw4APqkmVTM/s320/The_Wahls_Protocol.jpg" width="213" /></a></div>
This seems to come up quite a bit, recently, so I wanted to post a few helpful links. If you are in Iowa, and you have a chance to go see Dr Wahls speak, I highly recommend it!<br />
<br />
Diet:<br />
Here is a nice review of her diet protocols.<br />
http://www.phoenixhelix.com/2014/03/16/wahls-protocol-book-review-author-interview-and-giveaway/<br />
<br />
Here is a nice review of the veggie portion<br />
http://www.phoenixhelix.com/2013/04/08/wahls-veggie-protocol-qa/<br />
<br />
And her book -<br />
http://www.amazon.com/gp/product/1583335218/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1583335218&linkCode=as2&tag=phoeheli-20<br />
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More on this when I have more time.Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.com0tag:blogger.com,1999:blog-6686738752840555007.post-57725091945578223972016-01-21T18:08:00.002-06:002016-01-21T18:08:48.695-06:00Gluten free Thumbprint Cookies Dairy free Egg free<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPuSN2bw8eZ2D9B_63U8Jbk83juhlISP4vHFKGazVZlUJ2TgyMdPyhgwlu-fQGf9uvkuLMVBGv2anq1u3_5GzCvIIC5U2u2ttEe4TAaekYwn8HNFZtS5XysTnqNShiQ6FKDLGPYKx7DE/s1600/IMG_9821.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPuSN2bw8eZ2D9B_63U8Jbk83juhlISP4vHFKGazVZlUJ2TgyMdPyhgwlu-fQGf9uvkuLMVBGv2anq1u3_5GzCvIIC5U2u2ttEe4TAaekYwn8HNFZtS5XysTnqNShiQ6FKDLGPYKx7DE/s400/IMG_9821.JPG" width="400" /></a></div>
These are free of many top allergens such as soy, gluten, dairy, and eggs. They are also sweetened with natural organic apricots and stevia. The end result is a delightful little cookie treat that serves as a vehicle for protein without the normal sugar load of a traditional cookie.<br />
<u><b>Ingredients:</b></u><br />
<br />
<ul>
<li>Apricot puree - boil 1 cup of dried, organic, natural apricots with water until soft. Drain remaining water and puree in blender or food processor. </li>
<li>2 Cups almond flour (or mix of walnut flour and almond flour)</li>
<li>1/8 - 1/4 tsp stevia </li>
<li>1/4 tsp baking soda</li>
<li>1/4 tsp salt</li>
<li>3 Tbsp organic palm shortening or coconut oil</li>
</ul>
<div>
<b><u>Method:</u></b></div>
<div>
Blend shortening/oil with 2 Tablespoons of apricot puree. Add nut flour, stevia, soda, and salt. Blend. Scoop cookies onto stone baking pans and press thumbprint into each. Fill each thumbprint with a small amount of apricot puree. Bake at 350 degrees F for 8-15 minutes. Cookies will turn golden around edges when done. Let cool before removing from pan.</div>
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*Note, this is a good option for SCD (specific carbohydrate diet), GAPS, or Paleo dietary plan</div>
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Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.com0tag:blogger.com,1999:blog-6686738752840555007.post-2403427181251340052015-12-12T14:27:00.000-06:002015-12-12T14:27:28.017-06:00Grandma's Classic Chocolate Chip Cookies gluten free & dairy free<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Z6D-naVQl5M/VmyAAr6_hTI/AAAAAAABzmE/4OF-6tLK07M/s1600/IMG_9164.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-Z6D-naVQl5M/VmyAAr6_hTI/AAAAAAABzmE/4OF-6tLK07M/s320/IMG_9164.JPG" width="320" /></a></div>
Once a year, I bake cookies that are loaded with sugar and I don't look back. It's Christmas time and while we strive for healthy food choices throughout the year, it's nice to share a trip of nostalgia during December family gatherings. My Grandma made the best chocolate cookies, and she had a never ending supply. I can't imagine how many hours she must have spent baking cookies in her lifetime. For years, I tried to duplicate those cookies, but they never came close. Of course, I bake with gluten free flour, which is a big difference, but even still, the flavor was always off.<br />
<br />
While visiting my in laws one day, my father in law shared a cookie he baked for us. I took a bite and froze. That was it! It was gluten free, and it was RIGHT! What on earth was different? It was the shortening! I have never baked with shortening. I used oils, coconut oil, earth balance, but not shortening! So, off to the store I went. I purchased the Spectrum Organic Palm shortening, and put it together. Now, I bake these for Christmas, and maybe for a special birthday gathering here or there. They are a hit with everyone, and no one even knows they are gluten free. Enjoy.<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>1/2 Cup Palm Shortening - organic</li>
<li>1/2 Cup Earth Balance butter stick (I used soy free)</li>
<li>1 Cup sugar</li>
<li>1/2 Cup brown sugar (not packed)</li>
<li>2 organic eggs</li>
<li>2 tsp vanilla</li>
<li>1 1/2 Cup all purpose gluten free flour (this is Pamela's Artisan Blend)</li>
<li>1/2 Cup almond flour (or replace with more of the gluten free all purpose)</li>
<li>1 1/2 tsp salt</li>
<li>1 tsp baking soda</li>
<li>1 Cup dairy free gluten free chocolate chips</li>
</ul>
<div>
Method:</div>
<div>
Preheat oven to 375 degrees F. Mix liquid ingredients well. Add sugars, blend. Add remaining ingredients, mix. Bake rounded teaspoons of dough, packed well and placed 2 inches apart. I prefer baking on stonewear pans (like a pizza stone) but you can choose whatever you have in the kitchen. Bake 10-12 minutes (may vary depending on pan). Cookies will begin to golden all around, and they will be ready. Let set for a few minutes before removing from pan.</div>
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<br />Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.com0tag:blogger.com,1999:blog-6686738752840555007.post-57445219775849539232015-12-09T19:37:00.000-06:002015-12-09T19:38:36.623-06:00Classic Waffles. No frills gluten free dairy free and just right.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22ewTk1-lgJpDk2uxok3zZTtewQCyg3hoasASBzvpF1XAxfZkpVEKg9X1k1IJDUx94SlBBgVqJO2JwLRQkXHSbpuwS05aVx2fKCr2iYmsS4KcEcky31KVHjPkZSs1zsuC29jBmOgokqU/s1600/IMG_9135.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg22ewTk1-lgJpDk2uxok3zZTtewQCyg3hoasASBzvpF1XAxfZkpVEKg9X1k1IJDUx94SlBBgVqJO2JwLRQkXHSbpuwS05aVx2fKCr2iYmsS4KcEcky31KVHjPkZSs1zsuC29jBmOgokqU/s400/IMG_9135.JPG" width="400" /></div>
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<a href="https://1.bp.blogspot.com/--5D5F7CjoeA/VmjSzVNO7YI/AAAAAAABzlo/alQqLE0Jnxc/s1600/IMG_9132.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/--5D5F7CjoeA/VmjSzVNO7YI/AAAAAAABzlo/alQqLE0Jnxc/s320/IMG_9132.JPG" width="240" /></a>Sure, I love to play with whole grains, spices, shortcuts, nut flours. BUT sometimes I just want a good old fashioned waffle like my mom and grandma used to make. The best recipe for this is the one that calls for the egg whites to be whipped to stiff peaks and folded in. Here's mine, though I have found that many variations work great. Enjoy!<br />
<br />
<b>Ingredients:</b><br />
<br />
<ul>
<li>3 Cups all purpose gluten free flour (I used Artisan Gluten Free blend)</li>
<li>2 Tablespoons baking powder (gluten free)</li>
<li>1/4 tsp salt</li>
<li>4 large egg whites, whipped until stiff peaks form</li>
<li>4 egg yolks, separated</li>
<li>3 Cups dairy free liquid (I used 2 cups cashew milk and 1 cup sparkling water. You can use dairy free milk of choice)</li>
<li>1 Cup Avocado Oil (or melted coconut, palm, walnut)</li>
<li>1 tsp vanilla</li>
</ul>
<br />
<br />
<b>Method</b>: mix dry ingredients together in a bowl. In second bowl, mix egg whites until stiff peaks form (the photo shows the egg whites about 3 minutes before they were ready). In third bowl, mix yolks and remaining liquid ingredients. Combine the yolk mixture into the flour mixture and blend together, gently. Next, fold in the egg whites and cook in your favorite waffle maker. Leave fluffy chunks of egg whites! Do not over mix.<br />
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<a href="https://1.bp.blogspot.com/-pr5lzYrxF7c/VmjSzYa4FsI/AAAAAAABzlk/67cAQXoCkVM/s1600/IMG_9134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-pr5lzYrxF7c/VmjSzYa4FsI/AAAAAAABzlk/67cAQXoCkVM/s320/IMG_9134.JPG" width="320" /></a></div>
<br />Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.com0tag:blogger.com,1999:blog-6686738752840555007.post-67624865199530204282015-12-07T09:15:00.000-06:002015-12-09T19:12:26.281-06:00Christmas Cookies Gluten Free and Dairy FreeI am doing some recycling this year...recycling recipes! Here are my cookies from last years gift giving tins. I haven't shared the last recipe yet (need to tweak it slightly) but it is on my list of things to do in December. In the mean time, if you are like me then you are ready to start baking and freezing for holiday gift giving!<br />
Here are some of our favorite cookies to share.<br />
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<h3 class="post-title entry-title">
Merry Christmas Cookie Tins - Gluten free and dairy free </h3>
<div class="post-header">
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<a href="https://1.bp.blogspot.com/__R-N2HoHns0/SxwcUaf4LHI/AAAAAAAAqhM/9dHTzJgUVRQ/s400/IMG_1557.JPG"><img alt="" border="0" src="https://1.bp.blogspot.com/__R-N2HoHns0/SxwcUaf4LHI/AAAAAAAAqhM/9dHTzJgUVRQ/s400/IMG_1557.JPG" style="cursor: pointer; display: block; height: 342px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
I have been baking up a storm the past few weeks, getting ready for the holiday gift giving. The results are in, and it's a sweet success!<br />
<br />
My freezer is loaded with plenty of sweets to share with friends and loved ones in the days to come. What better way to share in the season then to pass the recipes along to all of you!<br />
<br />
1) <span style="font-weight: bold;">Peanut Butter (Nut Butter) Chocolate Chip Cookies</span> - gluten and dairy free. Can be peanut free<br />
This is the easiest recipe! Preheat oven to 325 degrees F<br />
1 cup nut butter/seed butter (natural - no added sugars)<br />
1 cup lakanto, sugar, or sugar substitute of choice<br />
1 egg (can be omitted for egg allergies)<br />
1 teaspoon baking powder<br />
Mix in Enjoy Life Food mini chocolate chips to taste.<br />
Mix with fork, spoon onto stoneware baking pan, and flatten slightly with fork.<br />
Bake for 10-15 minutes, check for doneness. Cookies should just begin to brown, lightly, around the edges. Let cool before removing from pan.<br />
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2) <span style="font-weight: bold;">Mexican Wedding Cookies</span> - gluten free and dairy free - <span style="font-style: italic;">adapted from Living Without Magazine</span><br />
1/2 cup confectioners sugar (powdered sugar)<br />
1 cup earth balance butter sticks, melted (they make soy free, now, in the tubs!) or coconut oil or palm shortening<br />
2 teaspoons vanilla<br />
1 cup rice flour<br />
1/2 cup tapioca flour<br />
1/2 cup millet flour<br />
1/2 tsp flax seed<br />
1/4 tsp salt<br />
1/2 cup walnut flour or coarsely ground walnut meal<br />
1/2 cup finely shredded unsweetened coconut flakes<br />
Method:<br />
First mix 1/2 cup powdered sugar with melted 1 cup butter and vanilla. Then add all ingredients and mix well. Let it chill for 30 minutes - 1 hour.<br />
Scoop into 1 inch balls and leave them rounded up, not flat.<br />
Cook for 20 minutes at 325. They should not really turn brown, but they should be set. I let mine just start to get a tad golden on the edges.<br />
Then, scoop them into a bowl of powdered sugar and coat them, once, while warm. Layer them for freezing and enjoy!<br />
<br />
3) <span style="font-weight: bold;">Mini Chocolate Cupcakes</span>: head on over to my <a href="http://www.glutenanddairyfree.com/reviews.html">mix review page</a> if you're not sure which cake mix you want to buy. The ones in this photograph are the new mix by Betty Crocker for chocolate cake, gluten free. Follow package directions.<br />
To frost these cupcakes, I melted Enjoy Life Food chocolate chips in a double boiler with just enough coconut milk to soften and smooth. I drizzled the chocolate ganache onto the muffins, and put them in the freezer to set. Easy and delicious. No one will know it's a gluten free dairy free mini cupcake treat!<br />
<br />
<a href="https://1.bp.blogspot.com/__R-N2HoHns0/SxwcV-pUhnI/AAAAAAAAqhs/3BXXVe0HIzw/s400/IMG_1563.JPG"><img alt="" border="0" src="https://1.bp.blogspot.com/__R-N2HoHns0/SxwcV-pUhnI/AAAAAAAAqhs/3BXXVe0HIzw/s400/IMG_1563.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
4) <span style="font-weight: bold;">Choclate Coconut Candies rolled in Cocoa Almond Crumbles</span> - gluten free dairy free candy<br />
In a double boiler, heat water over low-medium heat, and let Enjoy Life Foods chocolate chips begin to melt. Stir constantly. For aproximately 1 cup of chocolate chips, add 1 tablespoon of coconut milk (or more as needed to make chocolate smooth). Remove from heat, and continue to stir. Drop into balls onto a sheet lined with crushed cocoa almonds (I used the Blue Diamond brand and crushed them in a mini food processor). Place in freezer to set.<br />
Alternate candy treat - roll pitted dates in melted chocolate mixture, and cool.<br />
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<br />
5)<span style="font-weight: bold;"> Ginger and Spice</span><span style="font-weight: bold;"></span> - Here are two recipes we've used for the holidays and both are gluten free, dairy free, and soy free.<br />
<br />
a)<span style="font-weight: bold;"> Lebkuchen</span><br />
<div style="text-align: center;">
<img alt="https://1.bp.blogspot.com/__R-N2HoHns0/SxwcWhcosRI/AAAAAAAAqh8/xS3-3IGiJmI/s400/IMG_1571.JPG" src="https://1.bp.blogspot.com/__R-N2HoHns0/SxwcWhcosRI/AAAAAAAAqh8/xS3-3IGiJmI/s400/IMG_1571.JPG" /></div>
These rolled out well and made great looking dark brown crisp cookies with a strong spice flavor! Good for turning into ornaments, decorating, or possibly using as gingerbread house material (though I haven't tried it).<br />
<span style="font-weight: bold;">Recipe</span>:<br />
1 egg<br />
1/4 cup honey<br />
1/4 cup earth balance butter (soy free) or palm shortening or coconut oil<br />
1/4 cup brown sugar<br />
1 cup vanilla pancake mix - gluten free (I used the Maple Grove variety for the batch in the photo, though I think the kinnikinnick would be yum! Try an all purpose flour mix here, if you prefer.<br />
1 tsp baking powder<br />
2 tsp ground ginger<br />
2 tablespoons cocoa powder<br />
pinch of clove powder<br />
1 tsp cinnamon<br />
<br />
Mix ingredients together in bowl. Chill dough. Roll out 1/4" thick (use extra flour for your counter top if needed (or pancake mix gluten free). Cut out shapes and transfer to baking pan.<br />
Bake at 400 degrees F for 7-8 minutes, or until golden. I strongly prefer using a stoneware pan for cookies. They can cook evenly without burning on the bottom! Highly recommend getting a stoneware pan and seasoning it, then enjoying it for years to come.<br />
<br />
Icing:<br />
1/3 cup powdered sugar<br />
1 tablespoon lemon juice<br />
Mix and top when cookies have cooled completely.<br />
<br />
The review: Now, this is a strange flavor combination, but I liked it! If you like bold flavors, lemon, and spice then I recommend this cookie for your roll our efforts. The batch is small enough that it makes a good first run effort, too.<br />
<br />
<br />
b) <span style="font-weight: bold;">Gingerbread Cookie that is really a Spiced Sugar Cookie</span><br />
This recipe was an adaptation of the Disney posted gingerbread recipe, and it is not a gingerbread cookie at all! It's a sugar cookie with spices. But it does roll out and it will work for making a gingerbread house. It will just be lighter colored that what you're used to. Works well for a spicier version of a sugar cookie (which I prefer!)<br />
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<div style="font-weight: bold;">
Recipe</div>
1 cup softened earth balance butter (soy free) or palm shortening or coconut oil<br />
2 1/2 cups confectionerβs sugar<br />
3 regular eggs<br />
1 1/4 teaspoon baking powder<br />
1/2 teaspoon salt<br />
3 2/3 cups all purpose gluten free flour (I used the Stashu's mixture, which is not vegan as it contains gelatin, but you could use any all purpose gluten free flour mix)<br />
2 teaspoons ground cinnamon<br />
1 teaspoon ground ginger<br />
1/2 teaspoon ground clove<br />
Blend the butter sub and sugar. Add ingredients bit by bit until well blended. Let dough cool in fridge for 1-2 hours before rolling out aprox 1/8 inch thick. Cut out shapes and bake at 350 degrees F for 10-15 minutes. I had to cook mine longer than that, as I was using the Stoneware pan and it took closer to 22 minutes! If you are using a glass or tin pan, check for doneness early on.<br />
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The Review: Remember those cookie stores that sell giant sugar cookies arranged on sticks in a basket? Well, this tasted like one of those...the spice version. But gluten free. So that is a good thing, but it wasn't the gingerbread flavor.<br />
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6) <span style="font-weight: bold;">Truffles</span> - Let's not forget these delightful dessert gifts!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtYBEUmgKrKbZCT8YxemzqlLqad_eW9qc8-5npRLE2JT87SRD59ztTLaHsp3S3aVU1GE_BYRWxGv2q4KM1PMRAtGxp2tGdSc14rA8LB292CyTJDuCiOPmyTHAyG52QVm-wq_2zyPWDhVw/s1600/photo.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5665911623279147794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtYBEUmgKrKbZCT8YxemzqlLqad_eW9qc8-5npRLE2JT87SRD59ztTLaHsp3S3aVU1GE_BYRWxGv2q4KM1PMRAtGxp2tGdSc14rA8LB292CyTJDuCiOPmyTHAyG52QVm-wq_2zyPWDhVw/s400/photo.JPG" style="cursor: pointer; float: right; height: 400px; margin: 0pt 0pt 10px 10px; width: 299px;" /></a><br />
<span style="color: black; font-size: 11pt;"><span style="font-weight: bold;">Ingredients:</span></span><br />
<ul>
<li><span style="color: black; font-size: 11pt;">1 cup finely shredded unsweetened coconut </span><span style="color: black; font-size: 11pt;"></span></li>
<li><span style="color: black; font-size: 11pt;">2/3 cup of coconut milk</span></li>
<li><span style="color: black; font-size: 11pt;">additional 2 tablespoons coconut milk</span></li>
<li>6 ounces of gluten free dairy free chocolate chips</li>
<li>12 additional ounces gluten free dairy free chocolate chips</li>
<li>1 tablespoon coconut oil</li>
</ul>
<span style="color: black; font-size: 11pt;"> Procedure:<br />Mix the coconut, 2/3 C coconut milk and let sit, covered, for an hour at room temperature for the mixture to blend.<br />Melt the 6 ounces of chocolate in a double boiler, uncovered. Stir constantly and remove from heat when chocolate begins to melt. Add 2 tablespoons of coconut milk and mix in well. Add the coconut mixture and stir thoroughly. Chill for an hour, or until firm enough to scoop and retain shape. Scoop the truffles with a small cookie dough scooper and place on a glass pan in fridge.<br /><br />In a double boiler, melt remaining chocolate, holding back 1 ounce of chocolate chips, and 1 tablespoon of coconut oil. As the chocolate begins to melt and soften, remove from heat and add remaining chocolate. Remove from heat element, yet leave over the double boiler or warm towel. Mix in with the heat of the melted chocolate, and stir constantly until smooth.<br /><br />Scoop out the truffles, drop into melted chocolate, roll quickly and remove with fork. Place back on glass pan and move onto next truffle, quickly. Continue until all truffles are coated. Let chocolate cool to room temperature and harden, and enjoy!<br /><br /><span style="font-style: italic;">Easier method: make the truffle inner, but instead of doing the chocolate dipped outer, roll the truffle in crushed pecans, cocoa powder, or finely shredded coconut flakes.</span></span>Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.com0tag:blogger.com,1999:blog-6686738752840555007.post-49441086452150457472015-11-18T16:43:00.001-06:002015-11-18T16:43:29.059-06:00Gluten Free Pie Crust - the BEST mix out there<a href="https://1.bp.blogspot.com/-g3x3WeDuBOQ/Vkz9H3oaO2I/AAAAAAABzi8/lOtNsqsqD6I/s1600/IMG_9030.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-g3x3WeDuBOQ/Vkz9H3oaO2I/AAAAAAABzi8/lOtNsqsqD6I/s320/IMG_9030.JPG" width="320" /></a>I have tried many gluten free pie crusts, and I like most of them. Gluten Free Pantry, for example, has a very nice old fashioned pie crust. You won't be disappointed, however my FAVORITE is the Breads From Anna pie crust mix. It's that time of year when I stock up and start baking pies and tarts, and that requires a stock up on Anna's mixes. This year, you can find her mixes on Amazon and Vitacost, which makes my life easier. <br />
What is so great about this mix? Let me break it down:<br />
1) It's super easy! You just add two liquids, mix with hands and PRESS into pie dish or mini muffin pans. EASY<br />
2) High quality ingredients - I love that Anna's mixes use a variety of great ingredients, and that they don't rely on the simple rice/corn/tapioca trifecta.<br />
3) Flaky and delicious. The end result is always the right texture and taste.<br />
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<a href="https://1.bp.blogspot.com/-74ptsC4yA_o/Vkz-0cWbhPI/AAAAAAABzjM/KXhDvhN0IuA/s1600/pie.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://1.bp.blogspot.com/-74ptsC4yA_o/Vkz-0cWbhPI/AAAAAAABzjM/KXhDvhN0IuA/s1600/pie.JPG" /></a>Above, you can see that I used a 9" pie dish and pressed half of the dough into the pie pan. Now, you CAN make beautiful lattice topping with this mix. It's pretty simple. Just roll out the dough between two sheets of wax paper, and place in the freezer for 15-30 minutes. At that point, you can cut it and lay it. I was in a hurry to serve this with our supper, so I didn't take the time for that step, which is why my topping is messy, but it didn't stop this pie from being devoured. <br />
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If you haven't tried Anna's mixes, I highly recommend her pumpkin bread mix, and her pie crust. For Thanksgiving, her herb bread would be a delightful base for stuffing, too! Enjoy.<br />
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<a href="https://1.bp.blogspot.com/-O-z-iGSC0v8/Vkz-QqEEllI/AAAAAAABzjE/6STlCQfCnZE/s1600/tarts.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-O-z-iGSC0v8/Vkz-QqEEllI/AAAAAAABzjE/6STlCQfCnZE/s1600/tarts.jpg" /></a></div>
PS - Anna's pie crust makes a great jam tart. This mix works perfectly for 18 mini muffin tin sized tarts. Here's how it's done: <a href="http://www.lauraschmittne.com/2013/05/easy-gluten-free-jam-tarts-dairy-free.html" target="_blank">Click here.</a><br />
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Need something to fill that pie crust? How about a <a href="http://www.lauraschmittne.com/2009/08/gluten-free-dairy-free-chicken-pot-pie.html" target="_blank">Chicken Pot Pie recipe?</a><br />
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Want to try that pumpkin pie, shown above? <a href="http://www.lauraschmittne.com/2013/11/gluten-free-dairy-free-pumpkin-pie-easy.html" target="_blank">Click here</a>.Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.com0tag:blogger.com,1999:blog-6686738752840555007.post-90783870368380662862015-11-16T19:32:00.000-06:002015-11-18T16:48:04.988-06:00Turkey, Gluten Free Stuffing, Green Beans, Mashed Potatoes and Gluten Free Gravy<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmegdh8YFfcNADO-UkZ1D-E9e2ibOIjyL_1MZB06zJWYSfNIQ4eoEX4MW4weH2EyC9utZ_JZsQ3JKbLKV6op5Aghyphenhyphen69jLxTeuBB7xmoO78g6ixrHllKz-SpP8VmGZYJ-lwKNI7jvomDXI/s1600/mealturkey.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5518330285275444066" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmegdh8YFfcNADO-UkZ1D-E9e2ibOIjyL_1MZB06zJWYSfNIQ4eoEX4MW4weH2EyC9utZ_JZsQ3JKbLKV6op5Aghyphenhyphen69jLxTeuBB7xmoO78g6ixrHllKz-SpP8VmGZYJ-lwKNI7jvomDXI/s400/mealturkey.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Because let's face it...I'm thankful in September, too. The weather has finally dipped down into fall temperatures and suddenly, I'm craving turkey. Well, to be completely honest, I was craving the STUFFING and GRAVY, but usually those accompany the turkey meal.<br />
So, I wake up and toss together a feast for our Saturday (and plenty of left overs to feed us all week!)<br />
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<span style="font-weight: bold;">The t</span><span style="font-weight: bold;">urkey</span>: I don't do anything fancy. I just follow directions, keep it covered for most of the cooking time, and so far I haven't had any <span style="font-style: italic;">bad</span> turkeys. I do tend to pick 20lb + birds, and then I invite as many people as I can to help us eat that much food!<br />
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<span style="font-weight: bold;">The stuffing</span>: This time, I whipped up a batch of Breads From Anna dairy free, gluten free, soy free bread mix. I truly love Anna's mixes. Now that I am feeling the fall, I will begin baking again! So, the bread...you can add all your stuffing spices to your bread (Or buy Anna's herb mix), but I wanted some plain slices, so I didn't do that. Instead, I chopped up the loaf (all but four slices) into large cubes.<br />
In a pan on the stove, I sauteed some earth balance butter with<br />
<ul>
<li>1 chopped small onion</li>
<li>5 chopped stalks of celery</li>
<li>1 tsp sage (ground)</li>
<li>1/2 tsp rosemary</li>
<li>1/2 tsp thyme</li>
<li>1 tablespoon parsley</li>
<li>1/4 cup chicken stock - gluten free</li>
</ul>
I cooked these on low heat, covered, until tender. Add this to the<br />
<ul>
<li>cubed gluten free bread and mix around with hands.</li>
<li>Add more chicken stock to moisten. (aprox 1/2 - 3/4 cup)</li>
</ul>
This time I stuffed the bird, which added at least an hour to the cook time. If you have time, go for it, but if you find yourself impatient (as I typically am) cook the stuffing on the stovetop or bake it side by side with th<a href="https://1.bp.blogspot.com/__R-N2HoHns0/TJUL_b0DLqI/AAAAAAABGqk/IO7SBwLDySY/s1600/justturkey.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5518330102838144674" src="https://1.bp.blogspot.com/__R-N2HoHns0/TJUL_b0DLqI/AAAAAAABGqk/IO7SBwLDySY/s320/justturkey.JPG" style="cursor: pointer; float: left; height: 214px; margin: 0pt 10px 10px 0pt; width: 320px;" /></a>e bird (keep the stuffing covered).<br />
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If you like your turkey golden, take the lid off for the last 30-45 minutes of cooking.<br />
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<span style="font-weight: bold;">The green beans</span>: in a pan on the stove sautee at low heat<br />
<ul>
<li>1/2 onion, chopped</li>
<li>3 cloves garlic, pressed</li>
<li>1/2 tsp basil</li>
<li>1/2 tsp oregano</li>
<li>1/3 cup olive oil</li>
<li>4-5 cups green beans</li>
</ul>
You can start these early, while the turkey is cooking, and just cook them low and slow. Turn heat off when they are finished, and let them sit, covered, on the stove. Warm a bit just before serving if needed.<br />
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<span style="font-weight: bold;">The mashed potatoes</span>: Not too much to say about this. Cook potatoes in boiling water, peel them if you like, or leave the cleaned skins on if you like. Mash them up well and add rice milk, salt, and earth balance butter to taste.<br />
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<span style="font-weight: bold;">The gravy</span>: As SOON as your turkey is done, carefully remove it form the pan and get started on gravy. In a small dish mix together<br />
<ul>
<li>1/4 cup corn starch or rice flour (white)</li>
<li>1/4 cup water</li>
</ul>
Put your turkey roaster pan over the stove burners on medium heat (this is assuming your pan is meant to be put over open flame!). Add some of the cornstarch mixture and whisk your turkey juices until they begin to thicken. Add more cornstarch/water mixture as needed. You want to bring this to a boil in order to thicken quickly and easily. As soon as it is to your liking, pour it into your gravy boat and go eat!<br />
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<span style="font-weight: bold;">Carving the turkey</span>: I highly recommend you watch this short video on how to carve the turkey. It's very effective and easy, plus it makes clean up a breeze!<br />
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And it wouldn't be Thanksgiving without the pumpkin pie!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG4pzEeQt_eiBKGITAN8y6_P-MRImqAgVo0N5_n66cX_7ipJvJqrEYS8UImVm1z_ZhcweCtt9q7kDeKh5WD5pFkywhNpsEeQMPhJVTr9Gnst8pm41eVadMaR4-sWtpx7oFuGD6brnMmhU/s1600/pie.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG4pzEeQt_eiBKGITAN8y6_P-MRImqAgVo0N5_n66cX_7ipJvJqrEYS8UImVm1z_ZhcweCtt9q7kDeKh5WD5pFkywhNpsEeQMPhJVTr9Gnst8pm41eVadMaR4-sWtpx7oFuGD6brnMmhU/s1600/pie.JPG" /></a></div>
Just <a href="http://www.lauraschmittne.com/2013/11/gluten-free-dairy-free-pumpkin-pie-easy.html" target="_blank">Click Here</a> for the recipe to make a traditional pumpkin pie that is gluten free and dairy free, too!<br />
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Now, enjoy and look forward to many wonderful foods you can create with the leftovers!Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.com3tag:blogger.com,1999:blog-6686738752840555007.post-82980683964760544652015-07-19T14:26:00.000-05:002015-07-19T14:26:08.889-05:00Pistachio Chiffon Cake gluten free, dairy free<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-vVLx42CtyVE/Vav1wyZyVqI/AAAAAAABxKU/H74QdiCjdOA/s1600/FullSizeRender.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-vVLx42CtyVE/Vav1wyZyVqI/AAAAAAABxKU/H74QdiCjdOA/s320/FullSizeRender.jpg" width="320" /></a></div>
This variation on an old classic is a luxurious cake to serve when you have guests. By utilizing an instant pudding mix, you can change the flavor dramatically. The tall stature and light fluffy texture of this cake is a winner. I even prefer this to angel food cake, as it has a depth in flavor and texture that makes angel food seem almost one dimensional by comparison. My sister in law just returned from France, and as she bit into her second piece of the day, she commented that she forgot she was eating a gluten free cake. The texture will fool anyone.<br />
So, if you have a couple hours to spend in the kitchen, and someone to share with, this is worth the effort.<br />
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<b>Ingredients for cake</b>:<br />
<br />
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVoN1_Gm6g6aqPNvW305YjVjBySSwTMkilTkVmrfD-Q_OicAv4_gWRTSGDV87vbcko3bwF7hvO8iEpVTO0XuZctca6Y31RCEEFOwNyygoZmqu9uKgY4CyT_jO9GG4GN3Q1PQuIa7xKkAU/s1600/IMG_7527.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVoN1_Gm6g6aqPNvW305YjVjBySSwTMkilTkVmrfD-Q_OicAv4_gWRTSGDV87vbcko3bwF7hvO8iEpVTO0XuZctca6Y31RCEEFOwNyygoZmqu9uKgY4CyT_jO9GG4GN3Q1PQuIa7xKkAU/s320/IMG_7527.JPG" width="240" /></a>
<li>9 eggs (separate whites from yolks, discard 3 yolks)</li>
<li>2 cups Pamela's Artisan blend gluten free flour </li>
<li>1 1/2 cups of sugar</li>
<li>1 lightly rounded tablespoon baking powder</li>
<li>1 tsp salt</li>
<li>5 tsp pistachio instant pudding mix (or other instant pudding mix of choice)</li>
<li>3/4 cup water</li>
<li>1/2 cup avocado oil</li>
<li>1 tsp vanilla</li>
<li>1/2 tsp cream of tartar</li>
</ul>
<br />
<br />
<br />
Begin by separating the yolks from the whites into 2 bowls. Discard 3 yolks. Mix together the flour, sugar, baking powder and salt into a large bowl (the glass bowl pictured) and make a well in the center. In a measuring cup, mix the 5 tsp of instant pudding mix with 3/4 cup of water. Add to the flour mix. Also add in the egg yolks, vanilla and mix well until smooth (3-4 minutes).<br />
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<a href="https://1.bp.blogspot.com/-VYvKBBSnNUw/Vav1wyYGhOI/AAAAAAABxKI/Tx9dQWd7N14/s1600/IMG_7529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://1.bp.blogspot.com/-VYvKBBSnNUw/Vav1wyYGhOI/AAAAAAABxKI/Tx9dQWd7N14/s320/IMG_7529.JPG" width="320" /></a></div>
With clean beaters, bring the egg whites and cream of tartar to stiff peaks in a separate clean bowl. Beat on medium high until stiff peaks form. Fold the fluffy whites into the batter mixture. Folding does not need to be perfect (see photo of nearly finished folded batter to the right)<br />
<br />
Pour into a fluted tube pan or angel food cake pan. I opted for a fluted tube pan, and I had a bit extra that I cooked in a separate glass dish. You can cut through the batter in a figure eight motion to eliminate air bubbles (this is done with a knife).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFYhCSUZYIB7U5NgF-U1KFE99AOWcstp6lKabkrmurH9RqE4sPqO-1sLpvgTYq2AtVCEdYhSs2fKHOZHCqf8M3VbJCbHm7e2qbJsYdRl9rI7aCH6bdyJWhsIyKiPWCHePaBzg-kvR23TI/s1600/IMG_7531.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFYhCSUZYIB7U5NgF-U1KFE99AOWcstp6lKabkrmurH9RqE4sPqO-1sLpvgTYq2AtVCEdYhSs2fKHOZHCqf8M3VbJCbHm7e2qbJsYdRl9rI7aCH6bdyJWhsIyKiPWCHePaBzg-kvR23TI/s200/IMG_7531.JPG" width="150" /></a></div>
Fill LESS full than I did. You can see I filled mine to the brim, and the result was that it spilled over just a bit in baking. Fill 1/2 -1 inch under that line so there is room to grow. Bake at 325 degrees F for aprox 70 minutes. (check at 60). Cake is done when it springs back to touch and turns golden across the top. Flip upside down to cool (I used a bottle to hold the pan upside down). Cool completely before removing from pan. To remove, take a butter knife and loosen the cake around the sides, then tap from the upside down position until cake falls out onto your platter.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmnsHHsn_wlMXsnDD3q9fDb0uCRfvzuI8Rge_PIdZyfhxGuhycXXdr3mWv8EMAS7fABQZFupsUZvMVEQekfNYZG9EE1elizwt7fe_jGcUZtTHGTU3LQvqgLBHhzI4UEzKDb5eak_nUPPc/s1600/IMG_7533.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmnsHHsn_wlMXsnDD3q9fDb0uCRfvzuI8Rge_PIdZyfhxGuhycXXdr3mWv8EMAS7fABQZFupsUZvMVEQekfNYZG9EE1elizwt7fe_jGcUZtTHGTU3LQvqgLBHhzI4UEzKDb5eak_nUPPc/s320/IMG_7533.JPG" width="240" /></a><br />
Once the cake has cooled, I trim the fluffy over growth from the pan (the bottom, so to speak) and put that in a separate container to snack on later. The cake remains to be frosted. You can use a simple sugar icing, a whipped cream, or other. I opted for a basic shortening and powdered sugar frosting, but I added 5 tsp of instant pistachio pudding mix to 4 Tablespoons of almond milk and mixed that into the frosting blend. This enhances the mild pistachio flavor.<br />
<br />
While this is more time consuming and less healthy than my average dessert, it is a wonderful cake for special occasions and for specialty flavor requests.<br />
<br />Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.com0tag:blogger.com,1999:blog-6686738752840555007.post-56631367980063856482015-07-10T13:25:00.000-05:002015-07-10T13:25:51.081-05:00Pamela's Artisan Flour used in Cake - a wonderful gluten free dairy free review<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpoD22QIW_pY93qlsHiqNfjglg5vM4a4VmpJe1deGIn51E2pHPdIY5cEiYTcMJYcopk4nBMVG6YI9L4RJvw_NyQa_RCLAezotrr3UzrC62vik9h5WCnKqxxp01_rLxzSYXB8rPYqgrDA/s1600/FullSizeRender%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpoD22QIW_pY93qlsHiqNfjglg5vM4a4VmpJe1deGIn51E2pHPdIY5cEiYTcMJYcopk4nBMVG6YI9L4RJvw_NyQa_RCLAezotrr3UzrC62vik9h5WCnKqxxp01_rLxzSYXB8rPYqgrDA/s640/FullSizeRender%25285%2529.jpg" width="640" /></a></div>
My youngest decided to bake her first cake, completely on her own. She jumped in with a tricky recipe, deciding to make an<a href="http://www.bhg.com/recipe/cakes/chocolate-espresso-chiffon-cake/" target="_blank"> espresso chocolate chiffon cake</a>. I didn't have high hopes for this beast turning out, but a wonderful friend and her daughter suggested the use of <a href="http://www.pamelasproducts.com/products/baking-mixes/artisan-flour-blend/" target="_blank">Pamela's Artisan blend </a>flour for cake. We sampled a cake our friend made with this flour blend, and it was among the best gluten free cakes I had tried.<br />
<br />
So, my daughter followed the standard <a href="http://www.bhg.com/recipe/cakes/chocolate-espresso-chiffon-cake/" target="_blank">Chiffon Cake</a> recipe, only changing the flour 1:1 with <a href="http://www.pamelasproducts.com/products/baking-mixes/artisan-flour-blend/" target="_blank">Pamela's Artisan blend</a>. The result? Perfection. This particular recipe utilizes folded in egg whites, similar to an angel food cake, the the texture was spot on. Spongy, moist, and delightful.<br />
Now that I am sold on this flour mix for the perfect gluten free dairy free cake, I will look froward to testing out some other recipes and comparing them with the new mix.<br />
<br />
<i>Thanks to Shannon and Ariadne for pointing us in the right direction!</i>Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.com0tag:blogger.com,1999:blog-6686738752840555007.post-35670352277976617812015-07-08T14:07:00.000-05:002015-07-08T14:08:33.334-05:00Udi's Bread bring protein and fiber to the game Gluten free dairy free<div class="separator" style="clear: both; text-align: center;">
<a href="http://udisglutenfree.com/wp-content/uploads/products/1571.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://udisglutenfree.com/wp-content/uploads/products/1571.jpg" height="320" width="306" /></a></div>
In the world of gluten free eating, many people find themselves transitioning from refined wheat products to refined white rice and starch based gluten free products. The result is high sugar, low fiber, low protein. This combination is not ideal for a healing gut, or for long term health. In the past, I have praised breads for bringing a bit of fiber to the game, but Udi's is coming out with options that surpass previous companies, and I am very glad to see it.<br />
<br />
<br />
First, the <b>Millet Chia bread serving </b>(2 small slices)<b> contains :</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgESIri0cq55fKwRNDCPzQLzJjoRUjYwDwsA-WyV978x7_lEIFtZ_mI1XjIlwZlA18f8z4BTEbHr7uy9hjmp9Loc3qQWMkGyBGk9bDPlQksAZT2jJ9HVebeHILvRXq0C9ZSZiwFvbybI4A/s1600/eggsgreens.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgESIri0cq55fKwRNDCPzQLzJjoRUjYwDwsA-WyV978x7_lEIFtZ_mI1XjIlwZlA18f8z4BTEbHr7uy9hjmp9Loc3qQWMkGyBGk9bDPlQksAZT2jJ9HVebeHILvRXq0C9ZSZiwFvbybI4A/s1600/eggsgreens.jpg" width="200" /></a><br />
<ul>
<li><b>5g fiber, </b></li>
<li><b>2g sugar, </b></li>
<li><b>6g protein</b>. </li>
</ul>
This is a great balance and when you compare the vast majority of breakfast cereals or prepared gluten free breads, you'll find they typically contain far more sugar and far less fiber. Served with eggs, greens, and salsa, this would be a fantastic breakfast rotation item.<br />
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The other bread I have to sample is the <b>Udi's Omega Flax & Fiber </b>(serving is 2 small slices). This powerhouse carries with it<br />
<a href="http://udisglutenfree.com/wp-content/uploads/products/1572.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://udisglutenfree.com/wp-content/uploads/products/1572.jpg" height="320" width="306" /></a><br />
<ul>
<li><b>6g of fiber, </b></li>
<li><b>3 g sugar, and </b></li>
<li><b>6g of protein per serving. </b></li>
</ul>
This is so much better than many alternatives have been in the gluten free market over the past 10 years. I'm excited to see this. Udi's bread has a nice textures, and it toasts up great. It's convenient as you can pick it up at many locations (Target, Whole Foods, many more). While it doesn't taste as good as a homemade bread, the convenience and health components are hard to resist. The package boasts the 530mg of Omega 3, which sounds wonderful, but the Nutrition Educator in me has to question if your body receives that Omega 3, or if it has already broken down in the making and baking process? I don't know the answer to that, off hand, but I would be interested in researching that further.<br />
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The only other downside that I have to address is that some Udi's loaves come with large air bubbles in the bread, making it somewhat unusable. It doesn't happen with every loaf, but it happens sometimes. Udi's is aware of this problem and they are working on fixing it. In the meantime, if you have a loaf like that, save your plastic tag and information and just let them know via their comment section of their website for a replacement loaf. Hopefully their fixes will be made soon. In the meantime, enjoy your bread again! Just don't forget to balance it with fruits, vegetables, and healthy proteins. Not all Udi's products are dairy free, but these two are both gluten free and dairy free. Keep checking Udi's options for new and improved delights.Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.com0tag:blogger.com,1999:blog-6686738752840555007.post-66313935746434380232015-06-14T10:27:00.003-05:002015-06-14T10:27:43.697-05:00Cherry Almond Coconut Cookies SCD safe gluten free dairy free<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNH1eMy1ND141h9tgZf0CDFmoOycxiOVtdGpPN4gT_5bhlpMBzyyHCbjTZYJcFaAqpdKQdz3DH0VVjqLdi0u66JgU-jPgd7whNEnXUT-tLgdKP4_nOAWWmwG0vEYUA5yT_NDpJIl2AFC8/s1600/2015_06_11_08_03_48.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNH1eMy1ND141h9tgZf0CDFmoOycxiOVtdGpPN4gT_5bhlpMBzyyHCbjTZYJcFaAqpdKQdz3DH0VVjqLdi0u66JgU-jPgd7whNEnXUT-tLgdKP4_nOAWWmwG0vEYUA5yT_NDpJIl2AFC8/s320/2015_06_11_08_03_48.jpg" width="240" /></a></div>
<span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;">The use of coconut flour instead of coconut flakes makes this batch crispier than the other SCD cookies on my site. If you're looking for a crispier grain free option that packs a flavorful punch, give this a try. This is a nice protein packed sweet snack option that travels well. It's specific carbohydrate compliant as well as grain free. Gluten free and dairy free, as always. Enjoy!</span><br />
<span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;"><br /></span>
<span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;"><b>Ingredients:</b></span><br />
<ul>
<li><span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;">3 cups almond flour</span></li>
<li><span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;">1/2 cup dried cherries (or omit - chocolate chips added, sparingly, for my kids in the photo, though these cookies do not need it)</span></li>
<li><span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;">1/4 cup organic coconut flour</span></li>
<li><span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;">1/4 cup melted coconut oil </span></li>
<li><span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;">1/2 cup honey or 1/4 Cup honey + 1/4 tsp stevia liquid</span></li>
<li><span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;">1 egg</span></li>
<li><span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;">1/2 tsp almond extract</span></li>
<li><span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;">1/2 teaspoon baking soda</span></li>
<li><span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;">1/2 teaspoon salt</span></li>
</ul>
<br style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;" /><span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;">Mix all ingredients together and bake, on stoneware pans, at 325 degrees F for 20 minutes, or until cookies begin to golden around edges and bottom. Let cool. I like to use a small cookie scoop to quickly pop these onto the pan, and then lightly press them down with a fork. They will cook fine without being flattened, but they do not flatten and spread out in baking so you may prefer to press them down a bit. </span>Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.com0tag:blogger.com,1999:blog-6686738752840555007.post-30682991946841857062015-05-29T09:36:00.000-05:002015-05-29T09:36:50.222-05:00Peanut Butter Grain Free Muffins SCD option gluten free dairy free<a href="https://1.bp.blogspot.com/-0GIn36_NE5c/VWh28iyIO2I/AAAAAAABuew/n0KiNfsAoDY/s1600/FullSizeRender.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-0GIn36_NE5c/VWh28iyIO2I/AAAAAAABuew/n0KiNfsAoDY/s400/FullSizeRender.jpg" width="300" /></a>A friend of mine (thanks Maggie in Florida!) introduced me to a site (<a href="http://mariamindbodyhealth.com/peanut-butter-chocolate-chip-mini-muffins/" target="_blank">click here</a>) she uses for recipes that are safe for her diabetic family needs. The site had some great ideas that can be incorporated into any healthy gluten free dairy free diet. In addition, many options can be easily made SCD (specific carbohydrate diet) safe as well as safe for an endometreosis diet. I started with <a href="http://mariamindbodyhealth.com/peanut-butter-chocolate-chip-mini-muffins/" target="_blank">this recipe</a>, and tweaked it enough that I am going to post my own version below. I hope you enjoy checking out Maria's site as well as trying this muffin recipe for a low inflammation diet protein packed breakfast option or on the go snack.<br />
<br />
Directions:<br />
Preheat oven to 350 degrees F<br />
Cream together the following ingredients:<br />
<br />
<br />
<ul>
<li>1/4 Cup coconut oil</li>
<li>1/4 Cup erythritol crystals (fine)</li>
<li>1/2 tsp stevia liquid</li>
<li>1/2 tsp vanilla</li>
<li>1/4 Cup natural organic peanut butter (For SCD safe version, use almond butter)</li>
<li>2 eggs (M-L)</li>
<li>1/4 - 1/2 Cup So Delicious Coconut Yogurt - Plain</li>
</ul>
<div>
Next, add in the following ingredients and mix together</div>
<div>
<ul>
<li>1 Cup almond flour</li>
<li>1/2 tsp baking soda</li>
<li>1/2 tsp baking powder</li>
<li>1/4 tsp salt</li>
<li>1/4 Cup carob chips (Follow your own diet protocol for this portion, or omit. For SCD version, omit or use dried fruit.)</li>
</ul>
<div>
This makes 9 muffins and bakes for 17-20 minutes in a non convection oven. Let cool before eating, and enjoy! My daughter loved them and claimed the batch for breakfast food. </div>
</div>
Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.com0tag:blogger.com,1999:blog-6686738752840555007.post-54942401571963571412015-05-28T15:06:00.000-05:002015-06-03T07:03:31.890-05:00Endometreosis and Diet<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQR7DhHjsh3JDBvvykDiRhnWDth6RmsSWzmp5wCSAP0rTQcJc67z19m4C1Q8sOH4WrZMSl99W3mrSUZQWu00YeUVIXchc5Ru3MCwdKgursuHO9C-MS2F9fh7ijkQGvH7ANb2nArOU1sJI/s1600/flower.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQR7DhHjsh3JDBvvykDiRhnWDth6RmsSWzmp5wCSAP0rTQcJc67z19m4C1Q8sOH4WrZMSl99W3mrSUZQWu00YeUVIXchc5Ru3MCwdKgursuHO9C-MS2F9fh7ijkQGvH7ANb2nArOU1sJI/s200/flower.jpg" width="150" /></a></div>
I am going to be doing some major research into the area of diet and endometreosis as well as diet to support the liver. This post is just a placeholder for blogs that I am marking to read. Feel free to add your favorite resources in the comment section!<br />
<ul>
<li>Specialist https://www.vitalhealth.com/</li>
<li>Book to review by above specialist http://www.amazon.com/Stop-Endometriosis-Pelvic-Pain-Doctor/dp/0984953574</li>
<li>Blogger sharing her story and supplement regime http://poemsandnovels.blogspot.com/2009/07/little-chances-endometriosis-and.html</li>
<li>Product recommended to me by naturopathic doctor http://www.yourhormones.com/progestomend/index.html</li>
<li>Another recommended product from naturopath http://www.douglaslabs.com/wobenzym-reg-plus.html</li>
<li>Dr Wahls book on low inflammation protocol http://terrywahls.com/</li>
<li>Site that recommends diet for endo http://www.endo-resolved.com/diet.html</li>
<li>General info on anti cancer site re endo http://www.anticancer.net/en/endometriosis/</li>
<li>Book on recipes for endo diet http://www.barnesandnoble.com/w/recipes-for-the-endometriosis-diet-carolyn-levett/1009113567?ean=9780955678509</li>
<li>Book on healing through diet with endo - more in depth explanations http://www.barnesandnoble.com/w/endometriosis-michael-vernon/1113633720?ean=9780007133109</li>
<li>Center for Endo care http://www.centerforendo.com/</li>
</ul>
<div>
As a nutrition educator, I know many of the "good for you" choices and low inflammation protocols already, but I am seeking to find out what is specifically advised to ward off years of ongoing endometreosis growth and pain.</div>
Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.com0tag:blogger.com,1999:blog-6686738752840555007.post-39036661103898511432015-04-21T18:55:00.001-05:002015-04-21T18:55:05.238-05:00Power Bar gluten free dairy free <div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-SwVltYsQW8U/VTbhAq1rdFI/AAAAAAABtys/i9VealAaiuw/s1600/FullSizeRender.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-SwVltYsQW8U/VTbhAq1rdFI/AAAAAAABtys/i9VealAaiuw/s1600/FullSizeRender.jpg" height="400" width="375" /></a></div>
Here is a bite of a delightful power bar that tastes like dessert to everyone in this house. I call that a win, considering the protein, fiber, to sugar ratio these bars pack inside. What started as a recipe from Elana's fantastic site has since evolved. I recommend you check out <a href="http://elanaspantry.com/power-bars/" target="_blank">Elana's site</a>, try her version, and see how you like it in addition to trying this version. This is our new house favorite. The catch...make sure you have a VitaMix or high powered food processor/blender, or this will not be a fun project. So, if you're still with me, here's the scoop:<br />
<br />
Ingredients:<br />
<br />
<ul>
<li>1 Cup ground raw pecans - grind these into a pecan meal first, in the VitaMix. Leave in the blender container. </li>
<li>Add all the following ingredients to the VitaMix canister with the ground pecans</li>
<li>1 Cup Almond Flour or Almond Meal</li>
<li>1 Cup organic unsweetened unsalted peanut butter</li>
<li>1/2 Cup milled flaxseed (I mill mine in the VitaMix, then store in fridge)</li>
<li>1/2 Cup unsweetened organic coconut flake shreds (Let's Do Organic is my go to)</li>
<li>1/2 tsp salt</li>
</ul>
<div>
In a pan on the stove, heat the following over low heat:</div>
<div>
<ul>
<li>1/4 cup coconut oil (cold process)</li>
<li>then add 1 tablespoon vanilla</li>
<li>1 tablesspon honey</li>
<li>4 drops stevia</li>
</ul>
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Mix and pour into blender. Use the tamper to pulse the ingredients in the VitaMix at low power aprox speed 7. This should not take long, but you will need to move the tamper continuously to get all the product moved around. I anticipate less than 1 minute.</div>
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Scoop into a an 8" square pan, or similar, and smooth with spatula.</div>
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In the same stovetop pan as earlier, add 1 tablespoon coconut oil and 1/2 cup chocolate chips (gluten free dairy free variety). Mix together over low heat until melted (should take short time, less than 3 minutes). Spread onto the nut mixture. Cover and refrigerate until ready to eat. This can also be made with almond butter and only almonds, if you prefer. I like the overall flavor and texture better with this blend, but you can play with what you have on hand.</div>
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Enjoy!</div>
Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.com0tag:blogger.com,1999:blog-6686738752840555007.post-579464142417512902015-02-07T17:12:00.000-06:002015-03-02T15:32:53.476-06:00Lighter Grandma's Granola gluten free dairy free<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-RTZ_VFShhb4/VNaZlJ08oAI/AAAAAAABszQ/EIunm8f7iNE/s1600/IMG_6662.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-RTZ_VFShhb4/VNaZlJ08oAI/AAAAAAABszQ/EIunm8f7iNE/s1600/IMG_6662.JPG" height="400" width="300" /></a></div>
Have you tried my recipe for <a href="http://www.lauraschmittne.com/2010/06/grandmas-choice-granola-lauras-gluten.html">Grandma's Choice granola</a>? If you haven't made it yet, please drop everything and whip up a batch. You'll be so glad you went to the trouble. It is, hands down, the best granola. Ever. This verdict has been reached by numerous class attendees, past clients, and current friends as well as family members.<br />
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Now, sometimes I want all of that, but a little more fiber, a little less sweetener, and a little less oil. Here is another recipe that is almost JUST as good as the original, but delivers a slightly healthier version. To make things simple, I call it "Lighter Grandma's Granola". Enjoy!<br />
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<ul>
<li><span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;">3 ΒΌ Cups gluten free oats</span></li>
<li><span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;">1/2 Cup milled flax seed</span></li>
<li><span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;">2 Cups chopped whole raw pecans (unsalted)</span></li>
<li><span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;">1 Cup finely shredded unsweetened coconut</span></li>
<li><span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;">1/2 Cup honey</span></li>
<li><span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;">1/4 tsp liquid stevia</span></li>
<li><span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;">1/4 Tablespoon salt (or less, this is pretty salty, but that is how I like it!)</span></li>
<li><span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;">1 Tablespoon cinnamon</span></li>
<li><span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;">1/2 Cup melted coconut oil</span></li>
<li><span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;">1/2 Cup flattened rice (optional) or flattened quinoa flakes (optional)*</span></li>
</ul>
<span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;">Mix dry ingredients together. Add liquid ingredients and mix by hand.</span><br />
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<span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;">Spread onto a large baking dish. (I use a 12x12 glass baking dish and it is the perfect size!)</span><br />
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<span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;">Bake at 300 degrees for 30-45 minutes. (<i>You CAN bake it at 325 for 25-35 minutes, but it is easy to burn, so you have to watch closely and pull it out before it browns</i>). You don't want this to looked browned when it comes out of the oven. Just a touch darker than when it went in. By the time everything has browned, it is burnt. Also, let it cool completely before transferring to storage. It will set up as it cools.</span><br />
<span style="background-color: white; color: #29303b; font-family: Arial, Verdana, sans-serif; font-size: 13px;"><br /></span>
<span style="background-color: white;"><span style="color: #29303b; font-family: Arial, Verdana, sans-serif;"><span style="font-size: 13px;">Where to buy flattened rice? It used to be that EnjoyLifeFoods sold flattened rice as a great alternative to oats for gluten free baking. I buy mine from Indian food stores, and it is labeled at Poha. You can omit this ingredient if you do not have it, and the granola will still be a delight.</span></span></span><br />
<br />Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.com1tag:blogger.com,1999:blog-6686738752840555007.post-39617579466543372562014-11-21T15:23:00.000-06:002014-11-24T10:23:23.610-06:00Gluten Free Dairy Free Pumpkin Pie - Easy traditional methodOk, so if you've been following my favorites, you know I LOVE <a href="http://www.thehealthycookingcoach.com/2009/12/post-thanksgiving-and-beyond.html" target="_blank">Rachel's recipe for crustless squash pie</a>.(scroll down that link to Squash Pudding Pie recipe - you won't regret it!)<br />
For a quick, easy, and totally normal "Pumpkin Pie", here is a recipe that will make it too easy to refuse.<br />
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<a href="https://1.bp.blogspot.com/-iRWvBNwYFxU/UoFH3jVrwHI/AAAAAAABdB4/sUCvkMjneMU/s1600/photo(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-iRWvBNwYFxU/UoFH3jVrwHI/AAAAAAABdB4/sUCvkMjneMU/s320/photo(2).JPG" height="240" width="320" /></a></div>
Start with your favorite <b>gluten free pie crust mix</b>. The one I used (pictured) is Breads From Anna (Now just "from Anna") <a href="http://breadsfromanna.com/collections/all/products/piecrust-mix" target="_blank">found here</a>.<br />
Other gluten free pie crust mixes work well, such as gluten free pantry or a graham cracker crumble made from gluten free gingersnaps. I love Anna's mixes because she utilizes healthy ingredients that incorporate whole grains and a variety of beans, millet, chia and natural sweeteners.<br />
I mixed the pie crust with <b>oil </b>and <b>water</b> and 1/2 tsp of <b>apple cider vinegar</b>, then pressed it into a 9" pie pan. I pre baked it at 425 for aprox 10 minutes, or until it began to look a bit cooked (not browning at all).<br />
While that was pre baking, I mixed a 30oz can of<b> Libby's Pumpkin Pie mix</b> with the recommended <b>egg</b> called for on the can. Instead of 2/3 cup of evaporated milk, I used <b>2/3 a cup of coconut milk</b>. I added <b>2 teaspoons of tapioca starch</b> and mixed the ingredients, then poured them into the pie dish and baked. Following the directions on the can, I baked 15 minutes at 425 degrees F, then lowered it to 350 where I baked it for one hour.<br />
The result? Delightful.<br />
I love pumpkin pie, and this is as simple as it comes. While I still prefer the crustless squash pudding pie recipe made with roasted butternut squash, this quick recipe comes in handy for holiday visiting on short notice.<br />
Need more recipes to help create a fantastic Thanksgiving meal? <a href="http://www.lauraschmittne.com/2010/09/turkey-gluten-free-stuffing-green-beans.html" target="_blank">Follow this link</a> for my gluten free stuffing recipe as well as instructions for the turkey and gravy. <br />
Enjoy!Laura Schmitthttp://www.blogger.com/profile/05463058207258783953noreply@blogger.com0