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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Saturday, February 4, 2017
Here is my recipe for the Chia Pudding and Jam:
Vanilla Chia Breakfast Pudding ~ Dairy Free ~ Gluten Free ~ Sugar Free
In a medium bowl whisk together:
2/3 Cups Chia Seeds (I used Bobs red Mill)
2 Cups Unsweetened Almond Milk (Or any Milk of your choice)
1 tsp. Vanilla Extract
Whisk for 2-3 Minutes
Let sit for 10 Minutes
Whisk for about 20 more seconds
Cover the Bowl and place in the Refrigerator
Keep refrigerated for at least 4 hours or overnight, the Chia Seeds will absorb the liquid.
I do not add any sweetener to the Pudding. The fruits that I add have enough sweetness for my taste.
If your want it sweeter add some honey when your whisking it together.
In the morning spoon a serving into a bowl
You can serve it cold or warmed up. I prefer it warm.
Top with anything of your choice
I top mine with a variety of Fresh, Frozen or Dried fruits or my homemade jam, Nuts and Seed Mix and sometimes Cacao Nibs and or Cinnamon.
I buy my Nuts and Seeds at Trader Joes. I find there prices are the best.
In a small bowl I mix together
All unsalted and roasted:
and any nuts of your choice that have been chopped up
Sprinkle on desired amount of Nut mixture and Fruit or Jam.
This makes 4-5 servings
Recipe for Chia Jam ~ Cranberry Blueberry Jam:
I add desired amount of the fruit to a sauce pan and cook over medium high heat which releases the juices and pops the Berries. If they are sticking to the
pan add a little bit of water. Using a spoon to mix.
Cook until desired consistency. Sprinkle on Cinnamon to taste, if you want it sweet add about 2 TBL Raw Honey then added 2 TBL Chia Seeds to thicken it.
Pour into a bowl or Mason Jar and refrigerate. This can be made with any frozen berries or Peaches.
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Tuesday, January 24, 2017
These yummy Eggplant Fries have become a staple side dish in our house. They are Gluten Free and Low Carb. I bake them in the oven with just a little Extra Virgin Olive Oil which save you calories.
I hope you will give this tasty recipe a try.
Eggplant Fries ~ Oven Baked ~ Gluten Free ~ Low Carb
For 2 servings
1 Medium Eggplant
Wash and Dry
Cut off the ends
Cut into Circles 1/2” Thick
Cut each circle into Strips about 3/4” thick
Place into a large bowl
Season to taste:
Use any Spices of your choice to accompany your meal. I used
Salt and Pepper
Make sure all the strips have been coated with the Seasonings
Preheat oven 425*
Right before you bake the Eggplant Fries drizzle with EVOO
Eggplant absorbs oil, its important to wait until they are ready to go into the oven before you oil them.
Only drizzle enough EVOO to lightly coat the Eggplant Strips.
I never measure.
You can bake the Eggplant fries as is or take it to the next level
Sprinkle generously with Parmesan Cheese coating all the strips.
Spread the Eggplant Fries single layer on a large cookie sheet that has been sprayed with Cooking Spray..
Bake 20 minutes
Bake until golden brown and done
Approximately another 10 minutes.
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