Tuesday, December 27, 2011
I have said it, I have put it in words and now I must stick with it. My husband thinks I am crazy, asking 1) why would I go dairy-free if I don't have to; and 2) if I say it now, why don't I just start now. My friends ask why would I do this to myself when I already can't have gluten.
He is right, I do not need to be dairy-free, dairy is one of my vices, and since being gluten-free, I have always thought how giving up dairy would be so much more difficult that gluten. I have been 100% gluten-free for almost three years now, minus a few unfortunate glutening episodes, which were not planned. I love dairy, and could live on smelly, soft French cheeses, aged Parmesan and Greek yogurt. So why the heck am I going to restrict myself of something I love, and that seemingly makes my body happy?
I suppose I just want to try it out. I probably eat more than I should, actually I am sure I do. I can go through some pretty big chunks of cheese in a small period of time. Way too many of my hurried lunches during the week consist of cheese and crackers, which would probably be good, if I had like two crackers, but when I have 20 it is probably a little too much. I figured cutting out the dairy couldn't hurt, and maybe I would even feel changes. I would love to loose weight as a result, but I am not holding out for that, nor doing it for that reason.
After going gluten-free, and doing it cold turkey, I know anything is possible. It takes strong will power, but it can be done. And because I am only going to do it for a month, I know it is just a finite period of time with an end-date, so I know I can have it again. And maybe on February 1st, I will appreciate eating dairy again so much, that I will be able to restrict how much I have - we can hope, right?
My husband asks why I just don't do it now if that is what I want to do, and my response.....well, I have to be able to enjoy the holidays, and my creamy mashed potatoes, my brother in law's cheese ball, and whipped cream topped pear pie. In my mind, going dairy-free in January is a sort of cleanse to all the holiday indulgence and culinary debauchery.
I don't know if I have even gone 24-hours without dairy, so 31 days will definitely be a challenge. What will I use to top my pasta??
I hope to learn new recipes and to use other, less fattening items to flavor my food. M said he is on board with me, except for his morning tea. Being a Brit, they need their milk in their tea, and replacements just don't do it for him. But for me, I will be 100% dairy-free (and gluten-free, of course!) for 31 days. I would love to learn how those who are dairy-free curb the craving.
Anyone else want to join me in the challenge??
Sunday, December 18, 2011
1 package of unsweetened baking chocolate squares (I use Baker's)1/2 cup butter2 cups sugar1 cup milk1 teaspoon vanilla1 teaspoon cinnamonMelt the chocolate and butter in a saucepan over low-medium heat, stirring constantly.Add sugar, stir until dissolved.Add milk, stirring constantly until blended and heated, for 2 minutes. Do not boil.Remove from heat and add vanilla and cinnamon.Pour into glass jar, or container, cover and store in the fridge for up to 2 weeks. A funnel may help with this depending on jar size.
Saturday, December 17, 2011
For the holidays I love to give edible gifts, but of course being gluten-free can throw a wrench into it. Doesn't it always? Thankfully, there are lots of fun things you can do that are naturally gluten-free, and you don't need to spend lots of dough on gluten-free flours.
8 candy canes, crushed (I use Bobs)12 oz. bag of milk chocolate chips (I use Nestlé)12 oz. bag of white chocolate chips (again, Nestlé)First, crush the candy canes. This will be the most labor intensive of this recipe. For this, I unwrap the candy canes and place them in a ziplock freezer bag. I actually double bag it, because the sharp ends of the candy canes will poke through and make a mess. And for the best part....I take a hammer and bang away until I get small candy canes crumbs. See, a great holiday stress reliever!Line a cookie sheet with aluminum foil.Place the milk chocolate chips in a glass bowl and place in the microwave for 1 minute. Stir, and heat for another 15 seconds or until you can stir smooth with no lumps.Spread chocolate onto the cookie sheet to about 1/8-inch thick. It does not need to cover the entire cookie sheet.Chill in the fridge until completely cooled.Melt the white chocolate chips in a clean glass bowl the same was as the milk chocolate chips.Stir in 1/2 of the crushed peppermint crumbs into the white chocolate.Spread evenly over the cooled milk chocolate.Sprinkle the remaining candy cane crumbs on top of the white chocolate and gently press lightly into the white chocolate.Chill in the fridge until completely cooled.When completely cool and set, peel the foil off the bottom of the bark and break into random-sized pieces.
Sunday, November 27, 2011
Wednesday, November 16, 2011
Recently, I wrote about how much I loved The Gluten-Free Asian Kitchen cookbook by Laura B. Russell. I was so excited about this cookbook that I contacted the publisher and they have generously offered a copy of the book for me to giveaway. I know others will be excited by this book too.
Friday, November 11, 2011
Sunday, November 6, 2011
Saturday, November 5, 2011
Friday, November 4, 2011
Thursday, November 3, 2011
7:45 - ate offending gluten-filled waffle8:30 - took 2 probiotics, drink 2 cups of tea8:30 - perhaps the start of a headache way under the surface. very anxious, is it from the gluten or from my own nerves?9:20 - getting chills10:00 - feeling a bit nauseous, but it could be from the endless stream of tea that is getting hard to swallow now.10:20 - throwing up..so not fun :( Won't get into details here, let's just say nothing helped. Nothing stayed down. Continues for a good hour.11:30 - migraine.12:00 (noon) - nap1:00 - woke up groggy and had to start my day.Part 2: the waffle conclusion.
Sunday, October 30, 2011
Thursday, September 1, 2011
Wednesday, August 31, 2011
Today I wrote a review on this very pretty cookbook, Quick-Fix Gluten Free, by chef Robert M. Landolphi. But for my blog, this is where I put the book into practice. My sister was coming over for dinner, and being that I have been in a slump lately on my dinner repertoire, I decided to open the book to a random page, and that is what I would make. And I choose Spinach and ricotta cheese eggplant roulades, from the Tasty Comforts section of the book. First choice, and it had all the parts that I liked...vegetarian, eggplant and cheese...how can it go wrong?
Monday, August 29, 2011
Wednesday, August 24, 2011
They have an extensive catalogue of products that include shampoo, conditioner, facial cleanser, eye-make-up remover, exfoliant, lip gloss, body lotion, bath oil, deodorant, toothpaste and more. They also carry a line specifically formulated for children, which includes...bubble bath, shampoo, detangler, lip balm and hand wash. They are based in Ontario, Canada, hence the French writing on their packaging.
- Certified organic
- Contain no GMOs
- Contain no synthetic chemicals
- Not tested on animals
Tuesday, August 2, 2011
Sunday, July 31, 2011
Monday, July 25, 2011
Sunday, July 24, 2011
Step 1 - Learning the basics of the specific condition/issueStep 2 - Making a grocery listStep 3 - Going above and beyond with extra tipsStep 4 - Suggested meal plans
Saturday, July 23, 2011
Sunday, July 17, 2011
Friday, July 8, 2011
Saturday, June 25, 2011
"One time at band camp...."
1 cup sour cream
½ cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 pint blueberries
1 frozen gluten-free pie shell, thawed
Preheat oven to 350°F. In a medium bowl, whisk together sour cream, sugar, eggs and vanilla. Gently stir in blueberries.
Pour mixture into pie crust and bake 55 to 65 minutes or until custard is slightly puffed and just set in the middle. Allow pie to cool to room temperature. If desired, chill before sprinkling with powdered sugar and serving.Enjoy, and get ready to feel the love!