What Gluten is to Me
I’ve heard several people say lately that they are supposed to be Gluten Free by a Doctor’s order, but then I see them eating Gluten or they have offered it to me knowing that I have Celiac Disease. People PLEASE, PLEASE, PLEASE, take this seriously! If you have an Autoimmune Disease and have been placed on a Gluten Free diet then you need to know Gluten is poison to your body!
Poison Ivy, Bee Stings, Peanut Butter, for example are poisonous to some people. Well Gluten is poison to me. You may not be able to see the damage it does to me, but I do break out in a rash; It’s in my hair and mouth. You may not be able to see the pain it causes me because I hide it very well. ( The stomach and joint pain are horrendous) The damage it does to my stomach and intestine can’t be seen except by my Dr., but it’s there, and even the tiniest bit of Gluten ( by proven studies, only 1/64th of a teaspoon) can cause intestinal damage and eventually cancer . The days and days of extreme fatigue is what gets me the most, because I can’t do what I need to do. I can’t get my work done; housework, job, and chores. It all has to just wait and I HATE that!!!
So If you see me carrying wet wipes with me at the grocery store, or constantly washing my hands, its because, I’m wiping off Gluten that has touched something that I need to put in my cart to prevent cross contamination. I’m trying to stay healthy. Or if I turn down a perfectly nice treat you offer me, (because it contains Gluten) please don’t be offended. I’m trying to stay healthy. If you see me standing in the isle at the store for a long time looking at a product, it’s because I’m reading the label to make sure it’s safe. (My husband even has to use Gluten Free shaving lotion so that I can kiss him on the cheek and not get glutened.) It’s because I’m trying to stay healthy
If you are one of us that has an Autoimmune Disease, please take this seriously and stay away from even the tiniest amount of Gluten and STAY HEALTHY.
Fresh Apple Upside Down Cake
1/2 Cup Butter ( 1 Stick )
2 cups Brown Sugar Packed
5 Medium size Apples washed peeled and sliced about ½ inch thick slices ( about 4 Cups )
In medium sauce pan melt butter and add sugar on medium high heat. Stirring constantly until mixture starts to bubble and sugar is dissolved. This will take about a minute to minute and a half. Remove from heat and pour into a buttered 9×13 inch baking pan. ( I use a glass baking pan, it seems to work much better). Lay sliced apples on top of sugar butter mixture, placing them very close together. The apples I used made 3 rows the full length of the pan. Set aside and let cool while you make the cake batter.
1 1/2 Cups All-purpose Gluten Free Flour with xanthan gum already added ( I used Better Batter)
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
2 Teaspoons Cinnamon
1 1/2 Cups White Granulated Sugar
1/2 Cup Butter Softened ( 1 Stick)
1/2 Cup Greek Yogurt
3/4 Cup Milk
4 Large Eggs Beaten
1 Tablespoon Vanilla
Preheat oven to 350*
In large mixing bowl whisk together all dry ingredients. Then fold in butter, yogurt, milk beaten eggs, and vanilla. Mix with electric mixer on high until well blended. (Note: batter will not be completely smooth, the yogurt likes to stay a little lumpy, but that is what it’s supposed to do) When mixed, pour batter over apples in pan and bake for 48-50 minutes. When almost done the sugar will smell like it is about to burn, but don’t panic. This is just the sugar caramelizing. When cake is set in the center, remove pan and let cool about 10 minuets. Then slide a knife around the edges of cake and invert onto cookie sheet or serving platter. Slowly lift cake pan up and remove, letting sugar bottom, topping fall onto apples. Enjoy!
Please note: If you use a cake mix in this and try to bake at a higher heat with a shorter baking time, the apples will not get done.
It’s been a rough week at our house! We have been dealing with a water leak, so this is one of our go to comfort foods.
1 pound Lean Ground Beef
1 ½ Teaspoons Season Salt ( or season to your taste)
1/2 Teaspoon Ground Black Pepper (optional)
2 Tablespoons Meat drippings ( or Oil)
2 Tablespoons All-purpose Gluten Free Flour
1/2 Teaspoon GF Baking Powder
2/3 Cup Warm Water
1/2 Teaspoon Salt ( or more, depending on your taste)
(optional) ½ Teaspoon Ground Black Pepper
2 Cups Milk
In small mixing bowl whisk together flour, salt, pepper, baking powder and water. Let stand while browning meat.
In a 10 inch cast-iron skillet, on medium to high heat, break apart and crumble hamburger as it browns. When meat is cooked through, remove crumbled beef, but leaving the drippings in the skillet. Turn heat off and let skillet cool before pouring in flour water mixture. If you don’t have enough drippings then add 2 Tablespoons oil and slowly whisk in water, flour mixture. Turn heat back on, to high. Slowly whisk in milk, continuing to stir until gravy starts to bubble and thicken. Turn heat to low, and stir crumbled beef back into gravy. When gravy is almost done, turn off heat. As it cools it will thicken more. Serve with Gluten Free biscuits while still warm. You may want to add more seasoning according to taste.
Slow Roasted Grill Chicken
1 Whole Chicken (I get the cage free, with not additives)
1/2 Cup Dark Brown Sugar
2 Tablespoons Garlic Powder
1 ½ Tablespoons Course Sea Salt
1/2 Teaspoon Black Ground Pepper
Preheat Grill to 300*
( Only the burners at each end. Leave the middle burners off)
In medium size mixing bowl whisk together all rub ingredients.
Remove giblets from inside bird and wash whole chicken very well, including the inside. Place whole chicken into a greased 9×13 inch foil pan. Using your hands dip rub from bowl and start rubbing entire chicken with the sugar and spice mixture, on top and under the skin and inside the cavity also. When you have used all of the rub, place pan on grill in the center between the outside burners. Close lid and keep grill at 300 – 350*F. After the first hour start rotating the pan a half turn every 30 minutes. Also as juices start to fill the pan baste the chicken with those juices. Try not to open the lid unless it’s time to rotate pan. Roast a total of 3 hours or until a meat thermometer is inserted into the thickest part of the bird and internal temp. is 165* F. or 75*C. (The last 30 minutes of cooking time, remove bird from pan and place over grate with fire under it, to crisp the skin for 15 minutes on each side.) Save drippings in pan to pour over chicken and serve! Enjoy!
Fresh Strawberry Lemonade
The Juice of 2 Lemons ( about 1/2 Cup )
2 Cups whole Fresh Strawberries ( you can use frozen)
2 Cups Cold water
2 Cups Ice
1 Cup Organic Agave Nectar
Pour lemon juice and other ingredients into blender on crush setting and blend until all berries and ice is completely crushed and liquid. Pour into container and place in fridge (or freezer) until ready to serve. Makes almost 1/2 Gallon.
I like to place it into the freezer until slushy and serve on a HOT summer day!
No Crust Garden Quiche
1/2 Cup Milk
1/2 Cup Gluten Free all-purpose flour
1 medium yellow Squash, peeled seeded and chopped (about 2 cups)
1 Bell Pepper, seeded and chopped
1-2 Jalapenos’ seeded and finely chopped
1 medium Tomato, chopped
1 medium Sweet Onion, chopped
4-5 Minced Cloves of Garlic
1 Teaspoon Salt
2 cups Grated Cheddar Cheese
6-8 Slices Cooked Bacon, crumbled
Preheat oven to 350*F
In medium bowl break eggs, add milk and whisk together. Sprinkle in flour and whisk together until smooth. In another large bowl, add all chopped veggies. ( I like to chop all of my vegetables ahead of time and store them in the fridge until I’m ready to use them, they will last 2-3 days.) When you are ready to make the quiche sprinkle salt over veggies and stir in, fold in grated cheese and bacon. Then pour egg mixture over veggie mixture and fold together. When completely mixed pour into a greased deep dish pie plate. Bake for 35- 40 minutes or until set in the center. Serve warm. Enjoy!
Another do ahead tip: Fry extra bacon a day or two before you get ready to make your quiche.
Cucumber Mint Thirst Quencher
2 Cups peeled, seeded and cubed Fresh Cucumber ( about 4 -5, 5 inch Cucumbers)
1/4 Cup chopped Fresh Mint Leaves
4 Cups Ice Cubes
2 Cups Cold Water
1/2 Cup Organic Blue Agave Nectar
Place all ingredients into large blender, set to crush and blend until ice and cucumbers are well blended. Serve cold. Enjoy!!!