Wednesday, March 21, 2012
Oops..
So I slipped up yesterday, it was a long day and I was too tired and lazy so I ordered a pizza because it was the quickest thing and I was starving.. This morning I woke up with one of the most terrible migraines I have ever had, not to mention it's the 3rd one I've ever woken up with in my life where I didn't have it when I went to bed... coincidence? I don't know.. I guess I'll have to eat wheat/gluten some other times to see if it happens again but for now I'd like to avoid that pain! Back on schedule now.. feel terrible for slipping up. Definitely need a quick backup food for times like yesterday. :(
Monday, March 19, 2012
Week 2!
Week 2!
I have made it to week 2!! I lost 3 lbs in my first week :) Makes me happy! Anyways... I've just been trying to figure out new foods to eat and new recipes. Believe it or not its tougher to stay on a good schedule when I'm off of work! The days I work, I eat at the same times and I can better control myself! I'm happy to have made it to week 2 and I'm looking forward to another successful week! Stick with me!!
Saturday, March 17, 2012
Day 6!
Day 6!
Day 6.. wow! Doing great, feeling great with the exception of being tired.. but that's not the gluten/wheat free diet.. that's the 9 wk old handsome baby boy of mine! I sure could use a good energy boost though! Still need ideas for quick snacks.. on the go snacks (especially since my 3 day weekend begins tomorrow and I'll be out and about). Last night I made a tasty chicken vegetable soup with rice and a little bit of gluten and wheat free spiral pasta. Came out good.. wish I could eat soup all year but I just can't with the Texas heat! So far this transition has been easier than expected. I hope it stays this way! - Kassie
Friday, March 16, 2012
Veggie omelet!
Had a delicious veggie omelet this morning! This is much easier than I anticipated. I haven't had any crazy cravings and I have learned to eat new foods and actually like them! It's a major accomplishment for me!
Day 5!
Day 5!
My husband made this amazing tasting lunch in our tangine! Chicken, clams, Pearl onions and other veggies with the perfect combination of herbs and spices in white wine! Delicious!
Thursday, March 15, 2012
Day 4!
Day 4!
Today has been great. Woke up, had scrambled eggs with some bacon. Hit the gym and came back home and worked. It's tougher making meals as I'm working but I managed to make some grilled chicken with quinoa for lunch and I'm having a late dinner now which will be grilled shrimp with vegetables (thank my hubby for cooking dinner tonight!!) Does anyone know some quick easy lunch meals? Something that I can either make quickly or make ahead of time and store easily? Tips would help!! -Kassie
Wednesday, March 14, 2012
Seafood Risotto - It's what's for dinner!
Ok, so I decided to make a seafood risotto for dinner tonight and it was fantastic!! Extremely delicious!! Made with onions, garlic, mushrooms, arborio rice and steamed clams and mussels. It was tough not having bread with the meal but I got over it! - Kassie
Wheat & Gluten Free Chocolate Fudge Brownies!
Chocolate fudge brownies - wheat free recipe
We've been asked quite a few times if we have a really authentic chocolate brownies recipe, as the majority of the recipes available never quite get the fudgy, stickiness right. So armed with the challenge the wheat-free.org kitchen decided to see what they could come up with, and this recipe is the result of some serious baking... and sampling.
The consistency of these sticky chocolate brownies is absolutely wonderful. It's rich, sticky and fudgy with the crunch of the nuts and the chocolate chips. The top of the brownies remains dry and crunchy, giving that absolutely perfect chocolate brownie mix of textures when you bite into it.
It's so rich and chocolatey that even the chocoholics here at the wheat-free.org kitchen could only eat one piece at a time (but it was a twice the ordinary size piece!). We hope you agree with us that it's the best chocolate brownie recipe around.
The consistency of these sticky chocolate brownies is absolutely wonderful. It's rich, sticky and fudgy with the crunch of the nuts and the chocolate chips. The top of the brownies remains dry and crunchy, giving that absolutely perfect chocolate brownie mix of textures when you bite into it.
It's so rich and chocolatey that even the chocoholics here at the wheat-free.org kitchen could only eat one piece at a time (but it was a twice the ordinary size piece!). We hope you agree with us that it's the best chocolate brownie recipe around.
dietary information: | |
| wheat free |  |
| gluten free | |
| nut free |  |
| dairy free | |
| vegetarian | |
| vegan | |
makes 16-20
| 125 | g | 72% cocoa chocolate, broken into pieces for easier melting |
| 150 | g | butter, margarine or low-fat spread |
| 275 | g | light brown sugar |
| 3 | medium | eggs, beaten |
| 225 | g | 72% cocoa chocolate chips |
| 150 | g | pecans, walnuts & almonds, chopped into chunks |
| 1 | tsp | vanilla extract |
| 50 | g | rice flour |
| 50 | g | maize flour |
preheat oven: 180°C, fan 160°C, 350°F, Gas 4
| 1. | Line a 275mm x 175mm (11" x 7") tin with non-stick baking paper. |
| 2. | Put the broken chocolate and butter into a large bowl and place over a simmering saucepan of water, making sure that the bottom of the bowl does not touch the water. Melt the chocolate and butter together then remove from the heat. |
| 3. | Stir the sugar into the melted chocolate and mix well. |
| 4. | Add the eggs to the mixture, about 1 egg at a time and mix well between adding each egg. The mixture will start to feel a bit elastic, but keep beating until all the eggs are fully incorporated. |
| 5. | Add the chocolate chips, nuts and vanilla extract and mix well together. |
| 6. | Stir in the rice and maize flours and make sure that all the ingredients are well combined. Pour into the prepared tin. |
| 7. | Bake in the centre of the oven for 40-50 minutes. To check whether the brownies are cooked insert a skewer into the centre of the brownies, the skewer needs to come out slightly sticky. If it comes out clean then the brownies are overcooked. It's better for this recipe to slightly undercook than overcook, so make sure you do your first check after 40 minutes cooking time, then keep checking every 3-4 minutes until you think that the centre is at the right sticky consistency. |
| 8. | Remove the brownies from the oven and allow to substantially cool while still in the tin. Remove from tin and place on a cooling rack, cut into squares and allow to cool completely before storing in an airtight container. |
Grilled Trout with Horseradish
Grilled Trout with Horseradish - wheat free recipe
dietary information: | |
| wheat free | |
| gluten free | |
| nut free | |
| dairy free | |
| vegetarian | |
serves 2
| 2 | trout, gutted and washed | |
| 8-10 | raw tiger prawns, shell on | |
| 1 | tbsp | olive oil |
| 1 | tbsp | balsamic vinegar |
| wheat free/gluten free horseradish sauce | ||
| freshly ground black pepper |
| 1. | Dry the cleaned trout thoroughly, then slash the sides with a sharp knife. |
| 2. | Mix the olive oil, balsamic vinegar and freshly ground black pepper in a small bowl, brush this mixture over the trout, making sure to work plenty into the slashes each side. |
| 3. | Grill the trout under a medium grill for 8 - 10 mins or to personal preference. Turn the trout over and brush again with the oil mixture, again grill until cooked. |
| 4. | While the second side of the trout is cooking, dip the raw tiger prawns in the remaining oil and vinegar mix. Heat a griddle pan and when hot, place the raw prawns on the griddle and cook until they begin to turn pink. Before turning over the prawns, again brush with the oil mixture, then turn over and cook until they are completely pink. |
| 5. | Put the cooked trout on a warm plate, garnish with the griddled prawns and a large spoonful of horseradish sauce. |
Chicken Risotto - Wheat and Gluten Free Recipe
Chicken Risotto - Wheat Free Recipe
dietary information: | |
| wheat free | |
| gluten free | |
| nut free | |
| dairy free | |
| vegetarian | |
serves 2-3
| 200 | g | risotto rice (arborio) |
| 2 | tbsp | olive oil |
| 1 | onion, chopped | |
| 1 | red pepper, chopped | |
| 1 | green pepper, chopped | |
| 8-10 | medium | mushrooms, sliced |
| 750 | ml | wheat free/gluten free vegetable stock |
| 2-3 | skinless chicken breasts, chopped | |
| 1 | tbsp | olive oil |
| 2 | tsp | dried oregano |
| freshly ground black pepper | ||
| 50 | g | parmesan cheese, grated (optional) |
| 1. | Put 2 tbsp olive oil in a heavy bottomed pan and add the risotto rice, gently heat the rice for 2 - 3 minutes, until the rice looks translucent. |
| 2. | Add the onion, peppers and mushrooms and cook for another 5 minutes, being careful not to brown the rice. |
| 3. | Add the vegetable stock and bring to the boil. Turn down the heat and simmer the rice for 25 minutes, adding boiling water if necessary to ensure it does not dry out. |
| 4. | Put the chicken pieces in a frying pan with 1 tbsp of oil and cook until lightly browned. |
| 5. | At the end of the risotto cooking time add the chicken, oregano and seasoning and mix well. |
| 6. | Serve sprinkled with grated parmesan. |
Wheat-Free and Gluten-Free Pizza Crust Recipe
Wheat-Free and Gluten-Free Pizza Crust recipe
Source: Special Diet Solutions - Carol Fenster, Ph.D.
This crispy pizza crust tastes so delicious that your guests won't know it's wheat and gluten-free. You can hold a slice in your hand and it won't crumble! You may also shape the dough into four individual pizzas.
1 tablespoon gluten-free dry yeast
This crispy pizza crust tastes so delicious that your guests won't know it's wheat and gluten-free. You can hold a slice in your hand and it won't crumble! You may also shape the dough into four individual pizzas.
1 tablespoon gluten-free dry yeast
2/3 cup brown rice flour or bean flour
1/2 cup tapioca flour
2 tablespoons dry milk powder or non-dairy milk powder*
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin powder
1 teaspoon Italian herb seasoning
2/3 cup warm water (105 degrees F)
1/2 teaspoon sugar or 1/4 teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar
Cooking spray
Heat oven to 425 degrees F.
In medium bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian herb seasoning on low speed. Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix in bread machine on dough setting.)
Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11 x 7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to contain the toppings. Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with your favorite sauce and toppings. Bake for another 20-25 minutes or until top is nicely browned.
Serves 6.
Crust only: Calories 138, Fat 1 g, % Fat Cal 8%, Protein 2 g, Carbohydrate 30 g, Cholesterol 0 mg, Sodium 286 mg, Fiber 2 g Exchanges - Carbohydrate 2, Fat 1/4
* Dairy Alternative: 2 tablespoons tapioca flour or sweet rice flour in place of the 2 tablespoons dry milk powder or non-dairy milk powder. However, the crust won't brown as nicely.
1/2 cup tapioca flour
2 tablespoons dry milk powder or non-dairy milk powder*
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin powder
1 teaspoon Italian herb seasoning
2/3 cup warm water (105 degrees F)
1/2 teaspoon sugar or 1/4 teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar
Cooking spray
Heat oven to 425 degrees F.
In medium bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and Italian herb seasoning on low speed. Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix in bread machine on dough setting.)
Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11 x 7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to contain the toppings. Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with your favorite sauce and toppings. Bake for another 20-25 minutes or until top is nicely browned.
Serves 6.
Crust only: Calories 138, Fat 1 g, % Fat Cal 8%, Protein 2 g, Carbohydrate 30 g, Cholesterol 0 mg, Sodium 286 mg, Fiber 2 g Exchanges - Carbohydrate 2, Fat 1/4
* Dairy Alternative: 2 tablespoons tapioca flour or sweet rice flour in place of the 2 tablespoons dry milk powder or non-dairy milk powder. However, the crust won't brown as nicely.
Wheat and Gluten Free Lasagna
Lasagna recipe
Source: James Rouse, Nutritionist
Serves 10.
1 pound ground turkey or ground buffalo
15 rice lasagna noodles
1 tablespoon olive oil
1 large shallot
2 cups broccoli florets, chopped
2 small zucchini
2 cups spinach
15 ounces reduced fat tofu, firm (or cottage cheese)
1/2 cup low-fat ricotta cheese
4 cups organic marinara sauce
Serves 10.
1 pound ground turkey or ground buffalo
15 rice lasagna noodles
1 tablespoon olive oil
1 large shallot
2 cups broccoli florets, chopped
2 small zucchini
2 cups spinach
15 ounces reduced fat tofu, firm (or cottage cheese)
1/2 cup low-fat ricotta cheese
4 cups organic marinara sauce
125 grams fresh buffalo mozzarella cheese, sliced into small rounds
3/4 cup low-fat mozzarella cheese, shredded
12 fresh basil leaves
Salt and pepper, to taste
Cook pasta according to directions, rinse with cold water and drain and lay flat on foil to cool. Heat oven to 375 F. In a small bowl combine ricotta cheese and tofu (you can also substitute cottage cheese for either of these ingredients).
In large nonstick skillet, sauté shallot in olive oil for about 5 minutes. Add ground turkey or ground buffalo and cook until ground turkey or ground buffalo is nearly cooked through.
Add 3 cups marinara sauce meat mixture and add broccoli, zucchini and spinach and cook for about 5 more minutes. Spread half-cup of plain marinara sauce in bottom of 13 x 9 x 2-inch pan. Arrange 4 noodles lengthwise over sauce and one across the bottom, overlapping edges. Spread one-half ricotta-tofu mixture over pasta, followed by 1 1/2 cups pasta sauce. Repeat layers twice, ending with a third layer of pasta. Spoon remaining marinara sauce (and any remaining vegetables) over pasta. Sprinkle lightly mozzarella cheese, fresh buffalo mozzarella and fresh basil. Cover lightly with foil.
Bake for 30 minutes, remove foil and bake 10 more minutes or until hot and bubbly. Let stand 10 minutes before serving.
Per Serving: 410 Calories; 13g Fat (29.8% calories from fat); 24g Protein; 45g Carbohydrate; 4g Dietary Fiber; 52mg Cholesterol; 648mg Sodium
3/4 cup low-fat mozzarella cheese, shredded
12 fresh basil leaves
Salt and pepper, to taste
Cook pasta according to directions, rinse with cold water and drain and lay flat on foil to cool. Heat oven to 375 F. In a small bowl combine ricotta cheese and tofu (you can also substitute cottage cheese for either of these ingredients).
In large nonstick skillet, sauté shallot in olive oil for about 5 minutes. Add ground turkey or ground buffalo and cook until ground turkey or ground buffalo is nearly cooked through.
Add 3 cups marinara sauce meat mixture and add broccoli, zucchini and spinach and cook for about 5 more minutes. Spread half-cup of plain marinara sauce in bottom of 13 x 9 x 2-inch pan. Arrange 4 noodles lengthwise over sauce and one across the bottom, overlapping edges. Spread one-half ricotta-tofu mixture over pasta, followed by 1 1/2 cups pasta sauce. Repeat layers twice, ending with a third layer of pasta. Spoon remaining marinara sauce (and any remaining vegetables) over pasta. Sprinkle lightly mozzarella cheese, fresh buffalo mozzarella and fresh basil. Cover lightly with foil.
Bake for 30 minutes, remove foil and bake 10 more minutes or until hot and bubbly. Let stand 10 minutes before serving.
Per Serving: 410 Calories; 13g Fat (29.8% calories from fat); 24g Protein; 45g Carbohydrate; 4g Dietary Fiber; 52mg Cholesterol; 648mg Sodium
Gluten-Free/Wheat-Free Taco Quesadillas Recipe
Gluten-Free/Wheat-Free Taco Quesadillas recipe
2 tablespoons olive oil1 small onion, minced
1 clove garlic, minced
1 pound ground sirloin
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon cracked black pepper
4 soft corn tortillas
1 cup shredded cheddar cheese
1/2 head iceberg lettuce
2 large plum tomatoes, finely diced (1 cup)
Whole-milk sour cream, for garnish
Chopped cilantro leaves, for garnish
Place oil in a skillet over medium-high heat. Add onions and garlic. Reduce heat to medium and saut 2 to 3 minutes or until onions are soft. Turn heat to high, add ground beef and brown, stirring often. When meat is browned, drain off fat and return meat to pan over medium heat. Add cumin, chili powder, salt and pepper, mix thoroughly and cook 1 to 2 minutes. Set aside.
Lay out tortillas on a clean work surface and scatter 2 tablespoons cheese over one half of each tortilla. Follow with approximately 2 tablespoons meat mixture, and then 1 tablespoon lettuce and 1 tablespoon tomatoes.
Heat a grill pan over medium heat. Fold filled tortillas in half, press down lightly and place onto preheated grill pan. Cook 1 to 2 minutes, being careful tortillas do not burn. Flip tortillas carefully and grill an additional 1 to 2 minutes. Remove from heat and let cool a few minutes. Serve immediately. Top with sour cream, if desired, and cilantro leaves.
Quesadillas can be prepared a few hours ahead and stored, covered, in the refrigerator. Simply grill them just before serving.
Makes 15 quesadillas.
Per quesadilla: 141 calories, 56 percent calories from fat, 9 grams total fat, 4 grams saturated fat, 32 milligrams cholesterol, 5 grams carbohydrates, 1 gram total fiber, .94 gram total sugars, 4 grams net carbs, 10 grams protein, 281 milligrams sodium
NOTE: Do not use low-fat or fat-free sour cream, as they often contain maltodextrin and/or modified food starch.
Fruit-Nut Muffins (wheat free/gluten free) Recipe
Fruit-Nut Muffins (wheat free/gluten free) recipe
Source: St. Louis Post-Dispatch
Yield: 12 servings
1 cup rice flour
Yield: 12 servings
1 cup rice flour
1 tablespoon baking powder
1/2 cup oat or corn flour
1/4 cup chopped cashews
1/4 cup honey
1/4 cup safflower oil
1 cup nonfat milk
2 eggs, lightly beaten
1/2 cup chopped dried apricots
1/2 cup fresh or frozen cranberries or blueberries
Heat oven to 400 degrees F. Lightly oil and flour a 12-cup muffin pan.
Combine rice flour, baking powder and oat flour in large bowl.
In separate bowl, combine cashews, honey, oil, milk and eggs. Combine egg mixture with flour mixture, stirring gently. Stir in apricots and berries. Pour batter into prepared muffin cups. Bake 20 minutes or until muffins are lightly browned and springy to the touch.
1/2 cup oat or corn flour
1/4 cup chopped cashews
1/4 cup honey
1/4 cup safflower oil
1 cup nonfat milk
2 eggs, lightly beaten
1/2 cup chopped dried apricots
1/2 cup fresh or frozen cranberries or blueberries
Heat oven to 400 degrees F. Lightly oil and flour a 12-cup muffin pan.
Combine rice flour, baking powder and oat flour in large bowl.
In separate bowl, combine cashews, honey, oil, milk and eggs. Combine egg mixture with flour mixture, stirring gently. Stir in apricots and berries. Pour batter into prepared muffin cups. Bake 20 minutes or until muffins are lightly browned and springy to the touch.
Gluten/Wheat Free Enchilada Recipe!
Enchiladas recipe
Filling1 1/2 cups shredded meat (turkey, chicken or beef)
1 (30 ounce) can Taco Bell Refried Beans
1 (14.5 ounce) can cut diced tomatoes
1 (15.25 ounce) can whole kernel corn
1/4 cup Gluten Free Pantry Taco Seasoning
2 tablespoons 100% pure virgin olive oil
Spray a large casserole dish with olive oil. Preheat 6-inch corn tortillas in microwave in plastic bags.
Put 1/8 cup filling into heated 6-inch corn tortillas. Roll and place into prepared casserole dish. Continue until dish is full.
Sauce
1 cup Pace Mild Salsa
1/3 jar Pace Mild Enchilada Sauce
1 (14.5 ounce) can cut diced tomatoes
Stir together and pour over filled tortillas. Bake at 350 degrees F for 15 minutes. Serve immediately or divide into freezer containers and freeze.
This is a gluten-free, wheat-free recipe.
Day 3!
Day 3!
It's day 3 and I feel wonderful! I feel more energetic and I feel like I'm not as hungry. I don't have the "munching" feeling. My body is wanting healthy foods and I have enjoyed looking through different recipes on gluten & wheat free meals. I've also learned that all boar's head deli meat is gluten and wheat free! So I can still have tasty sandwiches in the tapioca bread :) For someone who is so picky with food like me, it's exciting to see that I can actually enjoy this and eat healthier! After all, I've always heard you must treat your body like a temple! - Kassie
Tuesday, March 13, 2012
Gluten free burger!
I had a tapioca Burger bun for the first time and it tasted amazing!! I don't know how I have been missing out on that bread! I feel great! - Kassie
Day 2!
Day 2!
Feeling great and so far no cravings for anything wheat! - Very excited about that! Just sitting here wondering when those cravings will kick in! Enjoying my day off and going to find some good gluten/wheat free recipes! I'll post some interesting ones later! - Kassie
Monday, March 12, 2012
Monday night snack!
Having this delicious snack this evening. Fresh salsa with gluten free chips and a side of some amazing Spanish cheese!
Day 1!!
DAY 1!!
Day 1... will probably be the easiest! Woke up and felt great to be wheat & gluten free :P Instead of having my normal "100% WHOLE GRAIN WHEAT" I had an apple, banana and some watermelon! (I know it's not a typical breakfast.. I just haven't made it to the grocery store yet!) I went to the gym and cleaned my house! For lunch I just had a light gluten free chicken broth and rice soup! Now on to the rest of the day! - Kassie
Sunday, March 11, 2012
The Idea To Go Wheat & Gluten Free!
Hey everyone! I'm creating this blog because tomorrow starts my new journey. Tomorrow I am going Wheat and Gluten free! That's right, no more bread, pasta, crackers, cookies etc!! I have my awesome co-worker Darlene to thank for introducing me to a book called "Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health" by Dr. William Davis. Many of you know that I had gestational diabetes during my pregnancy and shortly after the pregnancy I had a gallbladder attack and some other health issues have arisen as well. My goal is to lose the rest of my pregnancy weight and more (about 45 lbs) to go :( ! I also want to bring all my health issues back to normal range and just lead a healthier life in general. I'm going to blog every day as I go through these withdrawls from wheat and gluten products! The more people that follow me, the more pressure will be on me to succeed! I'm ready for this!! I got this!! Follow me! :) -Kassie
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