Once A Month Cooking

Despite all my efforts to maintain some semblance of organization, I admit defeat in being able to do it all. I just can't. But I made a discovery the last couple months that I think will make eating gluten, soy and sugar free immeasurably easier. It's called Once a Month Cooking. I dare you to Google it. There is a plethora of sites and recipes, literally at our fingertips. I tried it out just for two weeks and the last minute trips to the store for "such and such" were pared down to just one for the whole two weeks. This month I prepared a whole month's worth. I'm trying it out and so far am loving it. Here's the menu I started with:

Chicken Enchilada Casserole
Teriyaki Chicken Stir Fry
Salmon with Lemon, Rosemary and Capers
BBQ Pork Ribs
Greek Lemon Chicken Soup
Tacos
Nachos
Ground Turkey and Rice
Grilled Drumsticks
Baked Chicken
Lasagna
Spaghetti
Pork Roast
Meatloaf
Breakfast Mini Frittatas

I made two shopping trips. One at Sam's Club for everything in bulk, meat, bacon, cheese, eggs, etc. And the second for all the smaller things that go in the recipes that I didn't necessarily want or need in bulk.

Then I cooked about 30 lbs of chicken and pork, (separately) in the crockpot, shredded, and then bagged them in quart sized bags.  I made about 6 meals' worth of spaghetti sauce, let it cool and then bagged in quart sized bags for pasta meals. I put 6 drumsticks in each bag, with different homemade marinades. Since the chicken legs were on sale, I had 6 dinners of those. I made 5 lbs of meatloaf and froze them in 1 1/4 lb. sized loaves, unbaked. I made 3 dozen eggs' worth of mini frittatas for breakfasts. Since we are still using some of our frozen, previously purchased meats that cannot be refrozen, I took a bag of onions, three red bell peppers, and three green bell peppers, chopped them up real fine and then bagged them in snack sized bags. I also bought a 10 lb pork loin from Sam's Club and cut it up into 1 1/2 lb chunks for roasts. When all is said and done, I believe I prepared about 90 lbs of meat. I made two stir fry meals, which didn't pan out. I will have to do some research on how to not kill my veggies by freezing them. I think blanching is required first.

Anyways, because the sales and amount of meat we were able to prepare, this month is almost gone and we still have over 30 meals left. As I post the meals above, I will hyperlink the recipes and try to list all my recipes and steps each month. This process allows me to just pull a frozen meal out of the freezer each morning and it cuts my dinner prep time easily in half. I also have the peace of mind knowing that I put each and every ingredient into the meals myself. My family is eating better and feeling better. And I don't have that mad rush at 5pm when the day has somehow slipped away from me. Some people are gourmets. I am not. But eating gluten, sugar and soy free requires fresh ingredients all the time. This solution is a gift from heaven for me. Maybe it will be for you, too!

Taco Salad

Taco salad. So simple, yet full of pitfalls if you don't pay attention. Did you know that most pre-made taco

seasoning packets have gluten and soy in them? So do some salsas. Chips, it's almost unavoidable unless you make them yourself. Who has time for that? So, here is my rule of thumb. Gluten I avoid 100% where I know it is in something. (I'm still learning what has it and what doesn't.) Sugar I limit as much as humanly possible, but allow small tastes here and there to avoid binges. Soy, I use my discretion. I will eat something with soy twice a week. Which means I have to really be picky about what I'm willing to let slide. If something has all three offenders it is on the "absolutely not, ever" list. Since I seasoned my taco meat with single ingredients, and used soy and gluten free salsa, I'm willing to take the hit on soy for this meal. Herdez salsa is great. We like to drain a little of the juice to make it less runny and more chunky.

EDIT: Target sells tortilla chips that are soy free. Time to stock up. No more limiting how often I have Mexican tortilla chip-based meals. WOOT!


I used ground turkey for my meat and seasoned it with dried chives, salt, pepper, onion powder, garlic powder, and crushed red pepper flakes. And since it is green chile season down here in southern New Mexico, get ready for a lot of Mexican recipes. Coincidentally, I have found that Mexican cuisine is gluten free-friendly as long as you use corn tortillas. Flour tortillas (*sniff*) we have to stay away from.

Anyways, this salad was amazing. Here are my layers:
White corn chips
Chopped lettuce
Ground Turkey
Green chile
Mexican cheese blend
Sour cream
Salsa
White onion
Diced avocado

Next time I think I'll add rice and black olives. Mmm!

Before and After

I've posted some of my progress as my body has gotten healthier, but sometimes it doesn't really sink in until you can really visualize it. The mental game seems to be the hardest part to change. I've spent the last eight years blaming my thyroid and not appreciating the wonderful gift my body truly is. What I never did was take accountability for my own choices, for the things I was allowing to enter my body. And I don't know, maybe eight years ago when I was diagnosed with Hashimoto's the information might not have been readily available, especially as far as gluten is concerned. But even though my body has changed and I have every reason to feel great about it, I still get caught up in seeing the flaws. But not today. Today, I will no long nit-pick at every little thing that isn't Hollywood-perfect. Because it's me-perfect. I have everything I started out with the goal to achieve, and have completely surpassed it. I'm still not regularly exercising. It's a tough habit for me to form. But I know I'll get there because changing my eating has been even harder and now it comes easier.

Have I fallen off the wagon? Only once. There have been times I've been dragged behind the wagon and pulled myself back up instead of letting go. But I admit to falling off and enjoying flying through the air. But when I hit the ground, it hurt. The stomachaches and tiredness were not worth it. So then I felt like the kid who missed the bus and ran after it knowing he might not make it, but everyone on the bus was cheering for him to run faster so the bus driver HAD to stop at the next stop sign to let him on. I have a great support team of family and friends. My husband is my biggest cheerleader and supporter as well as my children. I have great friends who are even making changes with me. I fell off the radar when my husband was away working for the summer, but I didn't fall off until right at the end of the summer. It's taken me a month to recover and feel good again. Anyways, here are my "Before" pictures. The top was taken at the end of March, and the second about mid-May.

And now, my after. 

This pic was taken just a few days ago, August 26th. 

We had an incredible downpour, so after the raining stopped I went out to celebrate in the river going down our street. It's still a little bit of a shock to walk past a full length mirror, but definitely a pleasant shock. This is the best I've felt in decades. I honestly can't remember a time where I wasn't tired. Maybe middle school? And it's the best I've looked since I started dating my husband 8 1/2 years ago. Bread and candy are worth the sacrifice. Getting rid of processed food is worth it. The extra time spent preparing natural food is worth it. I feel amazing!

Creamy Green Chile Enchiladas

I don't have a picture for this post, but the recipe is so good, I don't think it needs one. I've been trying to find a good recipe for enchiladas since canned cream of chicken and enchilada sauce both have gluten in them. I couldn't find a recipe that didn't call for something or other that I didn't have so I went with what I did.

Ingredients:
24 corn tortillas
2 lbs chicken breast
1 cup free range chicken broth
3 cups cheddar cheese
1 chopped onion
1 cup chopped green chiles. (Fresh are best.)
8 oz. heavy whipping cream
1 cup sour cream
3 tbsp olive or coconut oil
2/3 cup milk
1 tsp garlic powder
1 tsp salt and pepper

Directions:

In crockpot: cook your chicken breasts and onions in the broth for 4 hours on high. When it's easily shredded with a spoon, season to taste and reduce to low for 2 hours. Toss and continue to lightly shred chicken every 15-20 minutes.

Preheat oven to 350*

Heat oil in a frying pan on medium. Quickly coat tortillas with oil, then stack between napkins/paper towels.   Spread one spoonful of chicken mix on a tortilla, leaving about 1 inch from an edge. Sprinkle with a little cheese and roll. Lay rolled enchilada seam down in your casserole dish. Continue with rest of tortillas.

In a separate bowl, mix sour cream, whipping cream, milk, garlic powder, salt and pepper. Mix well, until smooth. Add in cheese and green chiles. Pour over the top of your enchiladas. Sprinkle remaining cheese on top. Bake for 30 minutes. Buena suerte!

Mango Walnut Salad

The great thing about changing your diet is that it forces you to be open to new culinary ideas. I don't usually think of putting fruit in my salads, but it is so worth a try. This is my new favorite salad! I may be making it once a week. I am not even kidding. This was a collaborative effort. My friend brought the salad part, I provided the grilled chicken and feta cheese. Here's what you need: 1 mango, about 1/2 cup chopped walnuts, grilled chicken, and feta cheese. Y-U-M!

If you live by a Dion's, it went perfectly with a drizzle of Dion's ranch dressing. Ok, I'm going to go wipe the drool off my chin now. Eat up!

Quinoa Tabouli

I guess tabouli is a traditional mid-eastern wheat based meal. It's a cold salad, so it works best if you cook your quinoa the day before and use the refrigerated leftovers. (Hint: quinoa has really good flavor if you cook it in gluten free vegetable broth instead of just water.) I found a recipe at allrecipes.com and then used what I had.

Ingredients:

2 cups chilled quinoa

1 can black olives

2 Tbsp olive oil

1/4 cup lemon juice

1/4 cup shredded carrots

1 sliced cucumber

2 chopped tomatoes

1 cup chopped spinach

1/4 cup chopped pecans

1/8 tsp cumin

Add all ingredients in a bowl and mix well. It is on the sour side. So use less juice if you don't like sour flavors as much. This was a great dinner for a hot day!

Hootin' Annies with Homemade Salsa

My sister-in-law makes this amazing breakfast, also called German pancakes, when we all get together. I finally asked her for the recipe and we love it. I have to admit, this gluten free version is not quite as satisfying, but it certainly is enjoyable and still a hit with the kiddos. 99% of the family eats these with syrup. I'm the 1% who enjoys salsa with it. And in an effort to cut out as much sugar as possible, I think salsa is a great substitute. Anyways, you'll get a fun surprise when you pull these out of the oven. They puff up on the sides!

Ingredients:

Hootin' Annies

6 eggs

6 TBSP Butter

1 cup milk

1 cup gluten free flour mix 

1/2 tsp xanthan gum (if not included in mix)

Salsa

1 can whole tomatoes

1 onion, quartered

1 tsp dried basil

1 tsp thyme leaves

1 tsp dried parsley

1/2 tsp cilantro

1/4 tsp cumin

2 cloves garlic, minced

1 tsp salt

Directions:

1. Preheat oven to 450*. Place butter in large glass casserole dish and put in oven on middle rack. Make sure there aren't any racks above the dish. Mix the rest of the ingredients in a bowl until there are no lumps.

2. When you pull out the melted butter in the casserole dish, just pour the batter in the dish. Don't mix. Just leave it and put back in the oven. Bake for 15-20 minutes. 

3. While Hootin' Annies are baking, mix your salsa. Dump all ingredients in your blender and pulse for 1-2 seconds until all chopped and mixed. Add roasted green chile if you have it. Fresh is best!

Zippy Twist- if you wanted to do them sweet, with syrup, I recommend trying unsweetened almond milk instead of regular milk for these. My girls loved the added flavor with their maple syrup!

Bell Pepper Stuffers

It's summer, and it's hot.

I don't know about you, but the thought of using a stove when it is above 95 degrees out makes me start roasting just thinking about it. So baking a snack is really not an option in this heat.

Bell peppers are one of those veggies that I forget I like until I have it. 

I went to the Commissary last week and saw some beautiful peppers I had to have.

Slice them up and serve with this cream cheese spread.

Ingredients:

1 small container whipped cream cheese

1 tsp basil

1 tsp parsley

1 tsp freeze dried chives

1 tsp dill

1 tsp thyme leaves

1/2 tsp minced garlic

1/2 tsp onion powder

1 dash oregano

Mix well. Spread generously. Enjoy!

Do You Eat to Live Or Live to Eat?

Since I started this experiment in changing my family's eating habits, I have had the expected ups and downs. The ups are fantastic. To date, I have maintained my clarity and energy. I have lost 14 pounds and 5 inches around my belly. I've lost 2 inches around my waist and hips and 1.5" around my thighs. And it doesn't show signs of stopping. I might finally have a fit and healthy body -soon! The implications of the weight loss and other benefits are what really astound me. My body is healing enough to function properly! I have shed tears of joy at the thought. 

My downs have luckily not been as drastic, but are still difficult. I admit that I am not 100% on the sugar yet. I'm doing my best, but I have figured small treats once a week could be ok. It's the binges that are dangerous. I've only had two since I started, but I felt so drained and sluggish afterwards that they served as good reminders of why I am doing this. I had a hot dog at Target the other day. The pain the next day was excruciating. And it's funny, because it was the same feeling I'd just lived with before, but having been free of it for two months, I was a lot less tolerant of it. 

I've also had a rough time with snacks. I was a snacking fiend before I had my epiphany. Like eat a whole pack of double stuft oreos in a few days snacking fiend. Snacking now without hardly any junk has got me thinking in a new way. Because I don't buy junk food anymore, I'm forced to consider veggies, nuts and fruits (basically everything it's not my natural impulse to reach for), a snack. I did find these awesome gluten free veggie dipping chips at Sam's Club. With my favorite french onion dip, they are incredible. By themselves, not so much. But as I look for an evening snack I'm always reminded of why I am eating. 

 

Our bodies are such precious gifts that God has given us. And they are hardy and delicate at the very same time. They require equilibrium. They require constant care. They house our spirits, who we really are with limitless potential. Is how I am eating helping me reach my potential or holding me back from achieving it?  Am I using and appreciating food as fuel for my body, or am I abusing it and giving in to selfish impulses? My relationship with food and my body is changing, and I have to count my blessings that it is happening now. My self-esteem used to be a lot more dependent on how my body looked. Eating right for my body, eating what it needs and removing what it can't tolerate, has shifted my focus. I feel good about myself because I know I am making good choices. I feel good about myself because I feel so good physically. The weight loss is now a byproduct of the main goal- health! And with three daughters, that is the image of self-esteem I want them to have. I want them to love their bodies and make good choices for their health. I want them to focus on being healthy, not thin. It's a happier way to live. And when you are attractive to yourself, you are attractive to others. 

Food can be a blessing or a curse. We have the power to choose which one it will be for us. Good food, and food that your body can tolerate is the key. Regular, not obsessive, exercise is important, too. If you're like me and snacking is the difficult part, I'm working on it. I'm working on finding good summer snacks and yummy popsicle recipes. So, keep your eyes peeled!

Turkey Spinach Stackers

It's a salad on a toothpick. Fun, right? Grab a handful of pistachios or pecans and go nuts. These were awesome for our family picnic. Since we were out of bread, this was our next option. And having the spinach wrapped inside the turkey kind of "hid" it from the little ones. And muenster cheese was perfect with the grapes.   

Shrimp Fettuccine Alfredo

Bread and pasta are hands down the hardest thing about going gluten free. Chocolate is easier to walk away  from as it carries a 3 point punch, gluten, soy, and sugar. I tried white rice angel hair pasta a few weeks ago and it was a gooey mess. So I thought I'd give brown rice pasta a try. It was a hit! Capital H. I. T. Perfect texture, and tasty! I even made my own homemade alfredo sauce. I found this recipe from www.allrecipes.com. I didn't have cream, so I was looking for something without it and found this cream cheese based recipe. 

Oh. 

My. 

Tastebuds. 

Rich and oh, so creamy. 

Enjoy!

Ingredients:

1 package brown rice fettuccine noodles

• 1/2 cup butter
• 1 (8 ounce) whipped cream cheese
• 2 teaspoons garlic powder
• 2 cups milk
• 6 ounces grated Parmesan cheese
• 1/8 teaspoon ground black pepper
• 1/2- 1 lb fresh shrimp
• 
  
• Directions:
• 1. Boil fettuccine noodles with 2 tbsp olive oil for 5 minutes, then cover and let sit for 25 minutes. Rinse with cool water.
• 
  
• 2. Melt butter and cream cheese in sauce pan. Whisk until smooth. Add in garlic powder and pepper. Slowly add in milk and keep whisking to prevent lumps. Add in Parmesan cheese. 
• 
  
• 3. Shell and devein shrimp. Boil with 2 tbsp of your favorite seafood herb mix. Drain and add to alfredo sauce. Top noodles with alfredo sauce.
• 
  
• To add a little zip, my husband loves to add red pepper flakes. And a tiny bit of red chile powder. 

Crab Cakes

I thought I'd try something I'd never cooked before with my new parameters. I found this Paula Deen crab cake recipe after googling several other crab-related recipes. Here are my modifications.

• Ingredients:
• 1 pound crabmeat, picked free of shells
• 1/3 cup brown rice bread crumbs
• 3 green onions (green and white parts), finely chopped
• 1/2 cup finely chopped bell pepper
• 1/4 cup mayonnaise
• 1 egg
• 1 teaspoon gluten free soy sauce
• 1 teaspoon mustard
• 1/2 lemon, juiced
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• Dash red chile pepper
• Bob's Red Mill All Purpose Flour, for dusting
• 1/2 cup olive oil
• Favorite dipping sauce, for serving

Paula's Directions: 

In a large bowl, mix together all ingredients, except for the flour and oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

My Additions:

Layer spinach, brown rice and crab cakes. So yummy!

Bacon Quinoa Salad

Instead of making just one serving per person per meal of quinoa, (or brown rice or couscous) I have started making twice the amount so that the leftovers can be used for another meal to save time. This is a time-saver meal and oh, so yummy! I only had half a pack of bacon and it wasn't nearly enough. So in my ingredients, I'm listing a whole pack of bacon to feed a family of 4.

Ingredients

2 cups leftover cooked quinoa (or 1 cup uncooked)

1 sweet red pepper

1 package of bacon

1/2 cup chopped mushroom

1 handful garlic chives

1/4 cup butter

Fresh spinach

Directions

1. Melt butter over medium heat in a large skillet. Add in quinoa, pepper, mushroom, and chives. Stir occasionally. 

2. In another skillet, cut up bacon in 1-1.5" pieces and fry up. When bacon is done how you like it, add it into the quinoa mix.

3. Layer your plate with spinach leaves. Top with bacon quinoa mix. 

This might be a hit or miss with little ones. Princess #1 (5) doesn't like mushrooms, but she liked everything else. And Princess #2 kept stealing Princess #1's spinach and bacon. 

Asparagus Casserole

I know this picture doesn't look the best. But I'm finding casseroles rarely look appetizing in photographs. Let me assure you, this was delicious! I made enough to have leftovers for lunch the next day.

Yeah.

We didn't have any leftovers. 

My girls gave me and my husband a run for our money. 

Initially, I planned on making brown rice to pair with this. 

However, even the best laid plans fall through when you ruin pot after pot of rice. 

I have a personal vendetta against brown rice now. 

One day, I swear I will come out victorious. 

But for now, I admit defeat so the casserole stood alone.

No one cared though. 

In fact, I think rice might have ruined it.

This was our dinner, but I think it could be an excellent breakfast as well.

Ingredients:
2 bundles fresh asparagus (1.5-2 lbs. asparagus. Chopped in 1" pieces)
1 cup chopped spinach
1/4 cup chives
1/2 cup diced mushrooms
1/2 onion, chopped
1/4 cup heavy cream
1/2 cup milk
1 tbsp lemon juice
6 eggs
1/2 cup sharp cheddar cheese

Directions:
1. Layer prepared asparagus on the bottom of a casserole dish. Layer mushrooms, chives, onion and cheese. If you use sharp cheddar, you can get away with using less cheese for the same amount of flavor. Cover with spinach.

2. Whisk eggs, milk, cream, and lemon juice in a bowl for 5 minutes. Pour on top of spinach layer. Smooth  the top so that egg mix and spinach is distributed evenly. Season with garlic powder, salt and pepper. Bake at 375 for 30 minutes, or until casserole is not jiggly like uncooked eggs. Then add just a sprinkling of cheese and broil for 3-5 minutes.

3. Enjoy!

Gluten Free Meatloaf and Homemade Ketchup

One of my favorite foods, ever since I was a kid, is meatloaf. You just can't beat a great mix of bread crumbs, meat and ketchup. So I modified my favorite recipe, and it was so worth it. Who says gluten free and refined sugar free has to be hard?

Ingredients:

Meatloaf:

1 lb. ground turkey

1 cup chopped spinach (I've been sneaking it into as many meals as possible. Women are especially prone to anemia and spinach is an iron rich food that takes on the flavors of the other foods it is cooked with. Win!)

1/4 cup chopped parsley

1 finely chopped white onion

2 cloves minced garlic

1 cup brown rice bread crumbs

Ketchup:

2/3 cup water

6 Tbsp tomato powder

4 Tbsp unrefined coconut palm sugar

2 Tbsp vinegar

Directions:

1. Preheat oven to 350 degrees. Blend all the ingredients for the meatloaf except the meat and bread crumbs in your blender. I have a Ninja and it chopped them up to perfection.

2. Add veggie mix in with the meat and bread crumbs. Knead until well combined.

3. Mix ketchup ingredients well, (The coconut palm sugar is what I had. You can use your sweetener of choice.) and then add in 1 tsp of water until it has a ketchup-y consistency. Salt to taste. Pour half of the ketchup mix in with the meat mix and set the rest aside for the garnish.

4. Spray your loaf pans, or cupcake pans like I like to use, with olive oil and bake at 350 for one hour. Voila! You will love it.

Tip: Visit Shelf Reliance Website - Tomato Powder to get the tomato powder. I find it is very versatile (sauce, paste, ketchup,) and you don't have to worry about high fructose corn syrup in most store-bought brands. (Princeton University HFCS Findings)

Fresh Has a Whole New Meaning

I've become a believer in local farmer's markets. It only took one trip and I was convinced I would be adding a weekly visit to Main Street to my lifestyle. Ours is up and running from 8:30-12:30 every Wednesday and Saturday morning. I spoke with one of the farmers and she enlightened me to one of the greatest benefits, I think, of shopping locally.

A week before my first trip to the market, I went to the store with the best prices in the weekly ads and spent $80 on fresh produce, thinking I landed the jackpot. In four days, I repeat four days, most of what I purchased had gone rancid. I'd hardly had a chance to figure out what to do with all the squash, zucchini, artichokes, spinach and so much more before I had to toss it out. 

I was devastated. And broke. 

I rounded up all the change I had and headed down to the market after dropping my oldest off at school. I was at my first stand and the lady was so friendly I couldn't help but ask her all my questions. 

How long will your spinach and garlic chives last in the fridge?

Her answer? Two weeks. Maybe three. Two, maybe three weeks?? I was lucky to get my produce from the store to last a week.

How does it stay fresh so long?

She said her greens were cut the day before. And not to knock on the grocery store, because people gotta get their food, but after the produce is picked/cut, it then has to be packaged. And then it has to travel. By the time it gets to the commercial chain store, it's been several days. Add in rotation practices, and sometimes you have food that can barely be called "fresh" out on the floor. 

Curious, I went back to the store I spent that small fortune on and found that a lot of the stuff I bought came from Chile. South America. Not even our same continent! 

I'm guessing it came by boat. And then sat in the back of the store for another week until what was on the sales floor finally sold.

But these greens, cut the day before, were crisp and dark. And they were cheaper. Yay! The asparagus was $3 for a lb. Not necessarily cheaper. But definitely fresher. Free range chicken eggs were 2 dozen for $5. I haven't tried them yet. We are still using up the last purchase of a 5 dozen egg package from Alberston's. 

I don't know what the furthest distance is that farmers drive to get here to sell their goods, but I'm sure it's a heck of a lot closer than coming from South America! I have not been disappointed since I started shopping the local market. $20 a week seems to be enough to keep fresh produce in my meals. And to me, that's completely worth it.

Shredded Chicken Tacos

I've been watching the Food Network Channel this month. They kept talking about soul food being the foods that remind you of home and childhood. I have a couple foods that are my soul foods and tacos are right up at the top. I stopped eating beef after my first pregnancy left me with a red meat aversion I never fully got over, so I use chicken or pork whenever I can. You'll need to prepare ahead at least 4 hours for this one. 

Ingredients:

Chicken

Enough chicken to fill your crockpot.

2 cups free range chicken broth (Swanson's has soy in it.)

I can diced tomatoes

1/4 cup chopped green onions

1/2 tsp basil

2 minced cloves of garlic

Tortillas

2 cups gluten free masa mix

1 cup hot water

Directions:

1. Fill your crockpot with chicken. Add in broth. Set on highest setting. Walk away. 

2. 3-4 hours later, or about an hour before you want to eat, shred the chicken. If it isn't easy to pull apart, you came back too soon. Do not drain broth. Add in garlic, basil, tomatoes and onions. Re-cover and start making your tortillas. 

3. The directions to making the tortillas are on the flour bag. But here are a couple hints. You want your dough a little more damp than dry. Make sure you have a few brown spots on the skillet side before you turn it over. Wrap finished tortillas tightly in a towel to trap in heat to make them pliable. 

4. Stuff tortillas with chicken mix, and top with cheese and your favorite taco toppings. Yum!

You can also use leftovers to make tostadas the next day for lunch.

Apple Turkey Pecan Salad

Have you ever tried really hard to make something and when you think you have it, you taste it and are so disappointed you throw your hands up and wail, "I can't do this anymore!"

I was having a small pity party. 

Mayonnaise, in particular Best Foods, is a difficult food for me to give up. 

It is a soy rich food. So I thought I'd try my hand at homemade mayo. 

It was a disaster. 

As a result, a can of tuna and three boiled eggs found their way in the trash along with the goopy mess I just concocted. 

The consolation prize was worth it, though. 

After getting a pep talk from my sweet husband, I tried again. And this was a great success!

Layer 1: Spinach

Layer 2: Dietz and Watson's Gluten Free Black Forest Turkey 

Layer 3: Chopped apple

Layer 4: Chopped muenster cheese

Layer 5: Halved cherry tomatoes

Layer 6: Fresh pecans

Drizzle with Drew's (soy free, gluten free) Greek Dressing. 

It was delish!

Green Eggs and Salsa

I'm starting to find that most of my meals are accidental. I try to find recipes to fit what I have in my fridge,  because I mainly just shop what's on sale. I find when I buy what's in season I can stretch my dollar further. So, I'm usually missing several ingredients for most recipes I can find. But this meal was truly accidental, because I set out to make fried eggs, over easy. Since I was using leftover bacon grease, I didn't take the gristle in the fat into account and broke two yolks before I gave up and decided to go for scrambled eggs. I'd just been to the farmer's market for the first time the day before, (more on that experience later) and decided to try the greens with it. After tasting the eggs, spinach, chives, and cheddar cheese, it was still missing something. The zing of salsa made this breakfast. I like El Pinto's salsa best. It is  made fresh daily and canned for the masses. It's not loaded with preservatives and thickeners which often have gluten. You have to use it within one week of opening. Anyways, my husband, daughter and I were all full after our first servings and still wanted more. I've never seen a two year-old ask for "more green stuff" in their eggs. But mine did.   

So next time you break your egg yolks, toss in some fresh spinach, chives and cheddar cheese. Top it with salsa and have fun enjoying your taste buds shake maracas and dance the samba across your tongue!

Soy- Yay Or Nay?

The soy debate is ongoing. It's been linked to slowing metabolism in livestock and rats. It's been known to attack an already low thyroid. Unlike gluten and sugar, it's effects don't seem to be well-documented or substantiated. What does exist, however, are compelling arguments. Is it a coincidence that soy, while relatively new to the American diet, has been touted as this "power food", yet hasn't seemed to slow the rising rates of obesity? Is it a coincidence that there are studies beginning to link the presence of soy in a nursing mother's diet to a child's development of endocrine related disease? Is it also a coincidence that the soy industry went from making $1 billion a year to $4 billion once it was endorsed as a "healthy" food in America? Who do you suppose paid for that endorsement? And their profits stand to increase by 11% every year. Natural Health News So, who stands to profit by me thinking soy is a "healthy" food?

Sugar and Hypothyroidism = Recipe for Diabetes

There is one disease I live in fear of - diabetes. I know that times have changed since 1989 and that a person today stands a much greater chance of living a full life with diabetes, but I can't ignore my family history of diabetes, or that my first mom died from diabetes. But what does diabetes have to do with hypothyroidism?

Everything.

Apple and Tuna Fusion

 Lunches, are by far, the most difficult meal of the day. Without the old standby of sandwiches, ("normal" breads pack a triple whammy of gluten, high carb content, and soy. Limiting bread even when it is gluten-free is still important.) I'm forced to be really creative. That's where today's lunch came from.  

I had some leftover brown rice couscous from a few nights ago. So, I grabbed a can of tuna, chopped up an apple, some green onions, and a cheese stick, and mixed it all together. I drizzled a tsp of olive oil on it and topped the couscous with the tuna fusion. 

This turned out to be more adult-palatable than kid-palatable. My two year old ate it, but only because I promised her as many strawberries as she wanted when she was done. 

Coconut Flour Pancakes

Ironically, before I quit gluten, I was never a big fan of pancakes. I kind of rejoiced, actually, that now I had a valid excuse to turn them down without openly admitting I (shhh) didn't like them. Pancakes? Oh, they have gluten in them. I can't eat them. That's too bad. Darn!

I'd had coconut pancakes before and they were pretty much the only pancakes I didn't feel like I needed a full glass of milk to wash them down with. I'm also not a big milk drinker, either. So that's really saying something.

My husband, on the other hand, (and children for that matter) can't get enough of pancakes. He grew up with a tradition of pancake breakfasts on Saturday morning and we've carried it on as much as we can. How we were going to replace this tradition was going to prove especially difficult.

Then, as if inspired, a friend of mine posted this recipe on Facebook and I took it and tweaked it a little bit. 

I doubled the recipe. It only makes 6 cakes in a single batch. Second, I used only coconut options. I think it gave the pancakes a richer flavor. And finally, I found I liked just a little bit more coconut flour than it calls for. Let's just say I've had no problems scarfing these bad boys down! The other plus? They are more nutritionally dense than pancakes made with refined white flour. Win!

Ingredients:

6 eggs 
6 tbsp coconut oil
6 tbsp coconut milk
3 tsp  honey
1/2 teaspoon sea salt
8 tbsp coconut flour
1 teaspoon gluten free baking powder (Click for List of Gluten Free Baking Powders)

Directions: 
1. Melt the coconut oil. Over low heat in a frying pan works best. You don't want to damage the fats by doing it in the microwave in high heat. Mix together all the wet ingredients.

2.Add in dry ingredients. Mix well.

3. Melt coconut oil on skillet over medium heat. Scoop a little less than 1/4 cup batter and pour on the skillet. Pancakes will be about 4-5" wide.

4. You can butter them, and/or just add 1 tbsp pure maple syrup. For the whole plate. Not each cake.

If you're gonna go sweet, make sure it is unrefined. Although, it is truly best to skip it altogether because of the honey in the batter. You really don't need it. Slice some bananas and fry up some bacon. Voila. The Saturday tradition lives on.

The Gluten-Thyroid Disconnection

So what's the deal with gluten? Apparently a lot. At this food allergy test  the symptoms of gluten intolerance include constipation, gas, brain fog, fatigue, depression and weight gain. Sound familiar? If you're like me and you continued to have all these symptoms even though your blood tests come back normal for the dose you are on, a gluten sensitivity makes a compelling case.

Blood tests, however, will not confirm a gluten sensitivity. So, how do you know if you are sensitive to gluten? The easiest way is to go off of it. Conduct a personal experiment. Here's the thing, because of the binding properties, gluten is in just about everything pre-prepared. Normally you think of breads and pastas, because gluten is the protein in wheat. But this isn't the case. You can find them in things as commonplace and bread-less as salad dressings and lunch meat. Its presence is as pervasive as being in sauces, condiments, chicken nuggets and french fries. Not to mention cereals and common grains, even candy! The key to trying it out is to try eating completely fresh foods. Foods in their natural state that will naturally not have gluten. If, after some time you find your symptoms disappear like I did, then add it back in your diet. If your symptoms reappear, it's very likely you have a gluten sensitivity.

Some other thoughts and links on gluten to consider.

1. "Of perhaps greatest importance to thyroid patients, the researchers found that the various antibodies that indicate celiac disease- organ-specific autoantibodies, (i.e. thyroid antibodies)--will disappear after 3-6 months of a gluten-free diet."  The Celiac/Autoimmune Thyroid Connection

2."This means if you have AITD and you eat foods containing gluten, your immune system will attack your thyroid." The Gluten-Thyroid Connection
3. "The present results confirm that the frequency of subclinical coeliac disease is increased among patients with autoimmune thyroid disorders." European Journal of Endocrinology Study

As I understand it, not only does gluten inhibit absorption of nutrients but it can actually cause damage to the intestines, which would later lead to digestive disease. I'm still doing my research, and as I continue to find relevant information, I will add to this post. But there is enough for me to believe there could be a connection. And as many of my symptoms have disappeared from doing my best to avoid it, I'm prone to think going gluten-free is the way for me. It'll be difficult, to be sure. But I know it will be worth it.

Bread-less Coconut Shrimpkebabs

The bbq grill has quickly become one of my new best friends. 

Everything tastes better grilled.

Especially shrimp.

I was in a hurry tonight. 4:30 rolled around way too quickly. 

I bought shrimp yesterday so I knew I had to use it today.

Dear Husband reminded me we had veggies that needed to be used soon as well.

I figured at this point my choices were stir-fry or some kind of grilling option.

I think the picture gave it away.

And maybe the post title.

This meal surprised me. I used ONLY coconut oil (no butter) for the first time and *loved* it. Loved it! My favorite kind of shrimp is coconut shrimp. Since the usual batter has gluten, I modified it a little bit. Meaning, I got rid of the batter altogether. It's not the same, of course, but it is just as good!

Ingredients:

Shrimp (or any other kebabable meat)

Shish-kebab veggies

Unrefined Virgin Coconut Oil

Coconut Flakes

Paprika

Sea salt

Basil

Directions:

Once all your veggies and meat are prepared for the skewer, toss them (separately- veggies vs. meat) in a big bowl and drizzle with coconut oil. Toss veggies til all have some oil on them. Season with paprika, basil, and salt. Sprinkle coconut flakes all over. Skewer and grill on low to medium heat until fully cooked. 

Gluten Free Pizza Rolls

Every family has a favorite food. One of those foods that speaks to both your heart and your stomach. I think my Dad's pizza crust is one of those foods. Unfortunately, it's got gluten in it. So, I took the recipe and reworked it for me. I miiiiiiiiiiiiiight like this dough better. 

Wow.

I feel like I just committed mutiny by admitting that. 

Like I'm a traitor. 

But it's only because this one didn't tear me up afterwards. 

Anyways, you could use whatever toppings you like. I just used what I had on hand.

Disclaimer: I am not a professional. Before this experiment, my go-to method was pull something out of a freezer, box or can. This post will show my inexperience with cooking terminology.  

Ingredients:

3 cups Bob's Red Mill Gluten Free All- Purpose Flour
6 tsp xanthan gum
3 eggs
1 1/2 tsp vinegar
1 tsp sea salt
1 tsp coconut sugar
1 packet yeast
1 cup warm water
Pizza sauce
Extra Virgin Olive Oil (EVOO) -Thank you Rachel Ray!
Parmesan cheese

Directions:
1. Dissolve yeast in warm water with salt and sugar. Let sit for about 10 minutes. When it's foamy, mix in eggs and vinegar.

2. Add in flour and xanthan gum. Mix well. Add in extra flour if needed to keep from being too sticky. Knead well. Cover and let it rise for one hour. Split dough in half and roll into two balls. Cover and let rise another hour.

3. Tear dough balls in half and roll out individually. I found 1/4" thick was perfect. Spread heaping spoonfuls of sauce in the middle of the dough. Top with favorite pizza toppings. Roll from one edge to the other like a burrito. Seal edges by pinching the dough together.

4. Drizzle EVOO on your pizza pan. Coat the dough with oil and then cut diagonal (all one way- ///) vents in the dough only on the top. Sprinkle parmesan cheese and garlic powder over the tops once you have rolled out and stuffed all your pizza rolls.

5. Bake at 425* for 25-30 minutes. I went for the full 30 minutes because I have a tendency to undercook my dough-based meals. The crispy outer layer was fantastic!

This recipe was most definitely a hit! But because of the glycemic index of the bread, I have found safety in only doing a bread substitute once or twice a week.