Friday, January 12, 2018
Steel Cut Oats with Chia and Flax Seeds
In a medium sauce pan:
Boil 4 Cups Water
½ tsp. Salt
1-2 tsp Cinnamon or Pumpkin Pie Spice
1 Cup Steel Cut Oats
Stir using a wooden spoon and reduce heat to Medium Low uncovered
Simmer 20 minutes
stirring every 5 Minutes or until the water is absorbed
¼ Cup Chia Seeds
¼ Cup Ground Flax Seed Meal
using a Wire Whisk mix together to incooperate it so it doesn't lump up and simmer another 3-5 minutes
Remove from heat and let sit 5 minutes.
I use an ice cream scoop to help measure into mason jars.
In the Video I used 4 Jars but have now changed it to 5 jars as it was very filling for me.
Top each jar with Frozen or fresh fruit of your choice
Cover and place in the refrigerator.
When ready to serve pull out a jar, remove the cover.
Microwave until warm. Each microwave is different. It takes about 1-1/4 minutes to heat in mine.
Give it a stir.
I add a little Unsweetened Almond milk
Sprinkle on any toppings of your choice:
I do not add any honey or Maple Syrup as the Fruit makes it sweet enough for me but you can add that if you like it sweeter.
I used all Bobs Red Mill Gluten Free Products
Thursday, December 28, 2017
This is a very simple side dish that is naturally Gluten Free and Low Carb. You can also make this as a main dish as well.
In a Nonstick Skillet add:
Chopped Red and Green Peppers
Saute until almost done
Add Minced Garlic to Taste
Shred 1/2 of Green Cabbage or any other type of Cabbage (Use a whole cabbage if you want more serving)
Add to the Onion and Pepper mixture and sautee until tender crisp.
Tuesday, September 19, 2017
Last spring I entered a giveaway contest run by EzGlutenFree on Instagram and won a couple of mixes from Namaste Foods.
Check out my friend Anna on You Tube and Instagram:
Check out Namaste Foods:
In this video my 7 year old Grandson Ricky helps me make these yummy Gluten Free Brownies using the Namaste Gluten Free Brownie Mix. These are simple to make and so delicious. Thank you Ezglutenfree Anna and Namaste Foods for running this contest. I was so excited to win and truly enjoyed the mixes that were sent. If your looking for great Gluten Free Mixes check out Namaste Foods.
Thursday, August 10, 2017
My 132 Pound Weight Loss Journey ~ Weight loss Inspiration
Many of my viewers have notice that I have lost a sufficient amount of weight over the past 18 Months. Some of you were concerned that maybe I was sick because I am a Breast Cancer Survivor. I was very touched that many of you reached out to me to see if I am OK. I want to assure you all that I am doing great. In this video I share with you my weight loss journey. I have lost a total of 132 Pounds now. I am at goal weight and am working on toning up.
I'm a work in progress. My Husband is also on a weight loss journey.
Thank you all for your friendships.
Monday, July 24, 2017
This is one of my families favorites. Chourico is a hot Portuguese Sausage. I wanted it to be Low Carb and Gluten Free so I served it over Zoodles. Traditionally you would serve it on a Portuguese Roll.
Chourico and Peppers
In a Non-Stick Skillet:
1 Onion Chopped
1 Red Pepper Chopped
1 Green Pepper Chopped
Saute until done and beginning to brown
Add 6-7 Sliced Garlic Cloves
Cook 1 Minute
1# Ground Chourico
Mix in with the Onions and Peppers
Cook 3 Minutes
½ Cup Red Wine
Pour the contents into a Sauce Pan
1- 14.5 ounce can Diced Tomatoes
½ Cup Chicken Stock or Water and Chicken Bouillon
Bring to a boil.. cover and simmer on medium heat 3-4 hours
For a Low Carb Option serve over Zoodles
Or serve on Portuguese Rolls (If you want a thicker sauce add some Tomato Paste along with the Diced Tomatoes. It hould be the consistency of Sloppy Joes)
Crock Pot Directions: Follow recipe above cook:
Low 8 Hours
High 4 Hours
Wednesday, March 1, 2017
I love baking with my Grandchildren. In this video my 3 year old Granddaughter Lily and I made Gluten Free Chocolate Chip Cookies. This was the first time I used this mix. It was by Ardenne Farm. They are easy to make and best of all are delicious.
The directions are on the box:
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Tuesday, February 14, 2017
In a Medium bowl whisk together:
1-1/2 Cups Gluten Free Flour Blend (I used Bobs Red Mill)
1 tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Salt
1 tsp. Cinnamon
Using either a Potato Masher or fork:
Mash 3 Large Ripe Bananas on a plate
Combine in a Large Bowl with a wooden spoon:
¾ Cup Sugar
1 egg: slightly beaten
1/3 Cup Melted Butter (Cooled off a little bit)
1 tsp. Vanilla
Fold in the Flour Mixture using a Rubber Spatula. Do not over beat.
Add 1/2 cup Chopped Pecans (or walnuts)
1 cup Mini Dark Chocolate Chips
Spray Muffin tin with Cooking Spray or use Muffin Cups.
Makes 12 Muffins.
Using an ice cream scoop measure the batter into the prepared pan.
Sometimes I top each muffin with a mixture of Cinnamon/Sugar.
Bake in a Preheated 350* Oven
25 minutes or until done.
I use a Digital Thermometer. When it reaches an internal temperature of 205* your muffins are done.
Cool for a few minutes in the pan.
Remove from the Pan and cool on a wire rack.
These muffins Freeze wonderfully.
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