Saturday, November 16, 2013

#Socktober


Several weeks ago, I saw Kid President make the request to collect socks and other much appreciated items for the homeless in our communities. I immediately said to myself, “We have to do something.” In that moment I put into motion, Frassati Society’s own Socktober for the month of October. I didn’t know how well this BIG idea would be perceived but I felt like something so easy should be attempted. Although our Sock and Toiletry drive didn’t bring in busloads of materials, we did manage to collect enough items to make approximately 30 bags which we would then turn around and handout to the homeless men and women in our very own community: Tallahassee, FL.

I took on another BIG idea after we completed making the bags….I volunteered to handout approximately 9 bags which I didn’t think would be that challenging. At first I had a difficult time finding people to hand the bags out to. In my own reflection I noticed that when I have seen people in need of help I have not always been able to give, but equipped with supplies I literally had to search for people needing help. I didn’t mind though because I knew I was going to make someone’s day. Even if they may not be able to use everything in the bag, I figured that I at least I could gave them a few minutes of my time to show them I cared.

My first encounter felt a little strange because I was prepared to help, not just helping someone by chance. I pulled up to a gentleman sitting on the corner near Walmart and proceeded to ask him if he could use some help. He assured me, saying, “Oh No, I am just waiting for my friend.” I let him know that I was a part of a Young Adult Group here in Tallahassee and that I was handing out bags of socks and toiletries to those in need and then proceeded to ask him if he could use one. The young guy looked at me saying, “Well I’m not home….pausing for a moment….but I do I have a friend that could really use a pair of socks right now.” I smiled and told the gentleman that he could gladly have a bag and then drove away not knowing if the bag was really for him or a friend. That evening I reflected on that short period of time and realized that I might have helped in a bigger way. If you are not familiar with the book, Paying it Forward, I highly recommend you buy it. While communicating with the gentleman I told him, “Thank you for helping me to help those in need!”

Several days went by and I couldn’t find a single person to hand out a bag to and started thinking that I made an even BIGGER mistake assuming the responsibility of handing out all of those bags. However, on my way home from my orchestra concert I saw two men standing on opposite sides of the road both holding signs and looking for help….any kind of help. I motioned to the first guy to come to the car and asked him if he could use some help. Making the same introduction I used previously I handed him a bag explaining the items inside. The look on his face melted and he smiled at me and said, “Thank you. Anything helps!” I smiled and then said to him noticing both his sign and shirt said Veteran on them, “Happy Veteran’s Day,” I said and then shook his hand. He smiled back and quietly said, “God bless you” and walked away.

Many of you probably are thinking, “He probably isn’t a Veteran, but looking for help especially on this Veteran’s Day weekend.” But guess what? I am not hear to cast judgments on anybody; I leave that for the Man upstairs. 

After watching the gentleman walk away, I slowly moved my car over to the other lane so that I could help the other gentleman out. When I made eye-contact with him he had this look as if he were thinking, “She isn’t possibly going to help me.” When he saw that I was coming over, he looked relieved. This guy looked older, feebler, and more worn out than then other two I had already helped. I approached him with a warm smile and again asked him if he needed any assistance. Again I told him who I was and that I was helping out people in need. I handed him a bag and he said, “Thank you sister” and he too shook my hand. It didn’t really dawn on me until after I drove away that I just embraced two complete strangers and became Christ in that moment. I am not boasting and in fact I am very humbled by these first three experiences because I felt so moved that I have become a ‘handmaiden for the Lord’. This guy particularly moved me because when he called me “Sister” I realized that yes we are all sisters and brothers in Christ and that I was his “Sister.”

After not having to anyone to give the bags to I felt blessed to have found both guys on my drive home. As I was turning to leave the previous gentleman, I noticed a young guy carrying a hiking backpack and walking along North Monroe. I doubled back and met up with him, being careful of course. He walked over to my car and, like so many times before, I introduced myself. He appeared happy and unsure of what to think of my gesture, and then said, “You know I am on my way into some woods and there are four of us there.” I said, “Oh then you could definitely use more than one bag. Let me get you a few more to take with you.” I handed him four full bags complete with a granola bar, socks, soap, lotion, toothpaste, and a toothbrush.

It felt so great helping so many people in a short period of time. I still have two more bags to hand out and I know that it too will be memorable and will teach me humility and grace as I help someone in need. In the words of Kid President, “Be AWESOME to someone today and make a difference.”

God Bless,
Elizabeth

Thursday, November 14, 2013

My Journey to being HEALTHY!


Welcome!!!!

If you happened to land on my blog you are probably like me and living the good life (or not…haha…I couldn’t resist), looking for some delicious meals, or a combination of the two. Even if you are ‘gluten-deficient’ (not me…that’s for sure…haha) I can guarantee that you will enjoy these yummy recipes.

I have always been a ‘foodie’ and I love trying new recipes; however when I discovered that I couldn’t tolerate ‘gluten’ I shut down. I have been GLUTEN FREE for almost three years (but looking back I have always become ill after eating). About three years ago (and two other previous times) an extremely stressful period (GRADUATE SCHOOL…what? stressful?) of new responsibilities and a clinical internship created the perfect timing for me becoming sick….very, very sick. I will leave out the DETAILS but over a few months I lost weight, struggled with fatigue, couldn’t think straight, emotions ran wild, painful stomach upsets (use your imagination J), irritability, and the list could go on, and on, and on….

After repeated visits to the Gastroenterologist and Emergency Room and succumbing to the pokes and scopes (If you need to know about the tests…I literally have experienced them all…I even swallowed a PillCam!!!! J), I left with a BIG bill and was given a diagnosis: IBS-D. Hooray, I didn’t have anything life-threatening; however, I felt like it was a diagnosis that came with no answers. I did know food and stress were the culprits, so I began researching elimination diets (not for the faint of heart…that’s for sure). After eliminating every possible food and continuing the elimination diet for nearly 1.5 months, I finally felt….NORMAL….or at least that is how I describe it. For the first time in nearly 23 years I didn’t get stomach aches after every meal, fatigue decreased, irritability decreased (parents thank me all the time for this one J), getting enough sleep improved, and it goes on and on. Well now the real test began (so hold the applause…that was just the beginning); which food was the culprit? You probably know by now because of my opening line, but GLUTEN was the number one trigger for all of my symptoms.

You may be wondering how my Gluten Intolerance led me to writing a blog…. As I mentioned above, I am a ‘foodie’ (meaning just that; I love food). But when I was discovered that this little protein found in wheat, rye, barley, etc. was making me sick I ran from food, didn’t want to cook, and even was afraid to eat. This blog helped me two-fold: I learned to LOVE food again and it has helped my stress levels too (other trigger to my IBS-D). So with that, I leave you with a compilation of some of my favorite recipes as I make them and maybe a little more time permitting.

God Bless!

 

 

 

 

Saturday, October 12, 2013

Maple Pumpkin Roasted Pork

After a long work week and feeling tired of the same meals repeated every night, I decided I would finally start making some of the yummy looking meals I keep pinning to my Pinterest board. About a week ago I came across a recipe for a fall/autumn meal and my mouth has been watering ever since. Even though the original recipe made pulled pork I knew that it would still taste good with a pork roast.

So off I went to the store to get the two remaining ingredients necessary for the recipe.....only problem I ran into was that MAPLE extract does not exist at either Trader Joes or Publix and I was left to make a decision. Did I forgo the maple extract or get brave and see what would happen with maple syrup? If you know me, you know that I got brave.....I bought some maple syrup.

I think this is probably my favorite recipe I have made in a long time. So here goes....By the way, I didn't really measure the ingredients because the recipe didn't specify, so I 'eye-balled' them and it turned out to be fabulous!

1 pork roast
1/4-1/2 canned pumpkin (I used Libby's)
Pumpkin pie spice
Brown Sugar
Salt
Worcestershire sauce
Apple cider vinegar
Maple extract (I used Maple syrup)

Toss all ingredients into a crockpot and cook on high for 4-6hrs.

ENJOY!


Tuesday, August 13, 2013

Makeover Gluten Free Fettuccini Alfredo

I apologize for not posting any recipes for a while, but I have been low on funds so I have been making do with simple recipes that are not worth sharing...lol. However, I was craving alfredo and knew that I would have to get creative because I don't have any 'cows' milk in my fridge as I drink almond milk. I did have however some sour cream and Greek yogurt. Many of my friends have started using Greek yogurt to bake and cook, so I knew it was a possibility. I was afraid of ruining the yogurt and affecting the taste, but holy 'cow' the alfredo sauce could have even fooled the toughest critics...aka my brothers and papa bear.

The next time I make this I will use only Greek yogurt knowing that I can successfully cook a meal with it! Some tips for cooking with Greek Yogurt include heating the yogurt slowly so you don't cause the yogurt to separate, don't over stir, and you may have to add cornstarch to thicken the sauces (but my recipe didn't require it)

Alfredo Sauce:
1 packet Simply Organic Alfredo Sauce
1 1/2 cups Milk (I used 1/4 cup sour cream and 1 1/4 cups Fage 0% Greek Yogurt, Plain)
1 1/2 tablespoons Butter
Gluten Free Pasta (Fettuccini)
1/4 cup Parmesan Cheese

1. Melt Butter and add Milk (yogurt) and Packet of Simply Organic Alfredo Sauce
2. Stir till mixed and heat slowly.
3. Add Cheese and stir till melted
4. Cook pasta and serve immediately!!!!


Sunday, August 4, 2013

Jules Gluten Free Blueberry Muffin Mix

What a yummy change to my normal breakfast routine and was super easy to make. I will include the link to Jules' Website because she is new to the Gluten Free world and has definitely created great mixes, recipes, and products that are safe even for individuals with Celiac Disease. (JulesGlutenFree.com)

The Blueberry muffins came out moist and super tasty....I probably could eat all 18 muffins in a sitting if I lacked impulse control...hehe.

1/2 cup butter or non-dairy alternative
2 large eggs or egg substitute
1/2 cup sour cream (dairy or soy) OR plain coconut milk yogurt
1 cup ripe bananas, mashed (~2 bananas) OR 1 cup applesauce
1 1/2 cups fresh or frozen berries

1. Preheat oven to 350 degrees or 325 degrees (convection)
2. Oil or line muffin pans with papers and set aside.
3. Cream the butter with 1/2 of the Jules GF Muffin Mix until light. Add eggs, sour cream, and bananas; Mix well. Gradually blend the remaining mix into the bowl until integrated, then gently stir in berries. Spoon batter into muffin tins 2/3 full. Bake for 30-minutes or until lightly browned. Check with toothpick for doneness. (Makes 16-18 muffins)



Slow-Cooker Brown Rice Risotto & Bake Herb Chicken

Ok I know, I should have posted this like two weeks ago, but as the saying goes....Better Late Than Never!!!!!! I can tell you that these two recipes were well worth the wait though....in fact I had enough risotto and chicken for two weeks....

The Brown Rice Risotto was very tasty, but I think I cooked mine a little longer than it should have because the rice was a little over cooked, but with that being said the flavors were still fabulous and if you must have it come out absolutely perfect....don't work...hahaha. I had to put my risotto on before I left for work and well I work 45min away and so by the time I ate, the risotto had cooked for two additional hours...oops. I also doubled my recipe because I wanted enough risotto to go with all the chicken it called for....but the recipe below is the original and you can double it if you choose!

The Baked Herb Chicken was a reminder of all of the comforts of a home cooked meal that my mom used to make....Chicken was delicious and I will definitely be making this one again, for sure!

Risotto Recipe: (Makes four servings)
1 teaspoon extra-virgin olive oil
1/2 cup chopped onion or teaspoons dried minced onion (I used chopped onion)
1/2 cup uncooked brown rice
1 can (14-15oz) of 1 3/4 cups GF low sodium chicken broth
1/8 teaspoon salt
1/4 cup grated Parmesan cheese or soy alternative (I used Parmesan but sprinkled it on top of risotto)

1. Lightly coat the liner of a slow-cooker with cooking spray. Add all the ingredients except Parmesan cheese and stir to blend thoroughly.
2. Cover and cook for 3hrs on high heat, without removing lid, or until all liquid is absorbed. Stir in Parmesan cheese and serve (I used Parmesan but sprinkled it on top of risotto instead). Alternatively, you may cook it 6-8hrs on low heat.

Baked Herb Chicken: (Makes four servings, but eight pieces of chicken....hmmm maybe they used a 'petite' chicken...just kidding)
1/2 cup cornstarch
8 small chicken pieces (drumsticks, thighs, breasts)
2 teaspoons salt or GF seasoned salt
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil (I used vegetable oil)

1. Place a rack in the middle of the oven. Preheat the oven to 300 degrees. Put cornstarch in a wide shallow bowl or on wax paper. Over a clean work surface or bowl, season all sides of chicken pieces with salt and pepper (I didn't have seasoned salt so I used some of my favorites and made my own). Dip each piece in cornstarch and shake to remove excess. Transfer each coated piece to a tray.
2. In a Dutch oven (wish I had one..lol) or other deep, heavy pot with a tight-fitting lid, heat the oil over a medium-high heat. Cook chicken until deeply browned on all sides, about 15-20 minutes. Cover with lid or aluminum foil and place in oven (unless your stove pots are safe for the oven, transfer to a baking dish...I did this).
3. Bake 1-2hrs. Remove from oven and serve immediately.




Tuesday, July 23, 2013

Linguini with Toasted Almonds & Grilled Aspargus

Well "winner winner chicken dinner"!!!!!! This was a tasty meatless dinner choice and could easily be made with regular pasta if the non-gluten individual is seeking extra gluten (some of my family members, my little brother, insist on having what they call 'gluten deficiency' where one must eat as much gluten as possible). Nonetheless I digress, tonight's yummy pasta dish would be enjoyed by all!!!!

Makes 4 Servings
Ingredients:
1/2 pound (8oz) of gluten free linguini (I used GF Fettuccini)
1/4 cup slivered toasted almonds slices or pine nuts*
1 tablespoon chopped fresh parsley
1/4 cup parmesan cheese or Soy alternative (I am watching my fats, so I sprinkled some on top for the look, but didn't want a lot of cheese)
1 teaspoon lemon pepper (McCormick makes a lemon pepper grinder now!!!)
2 tablespoons olive oil
Fresh Asparagus
Pam cooking spray

THREE EASY STEPS (Perfect for busy folks)
1. In a large pot, bring water to a boil and add salt liberally (I used very little and it came out fine). Add pasta and cook until done, following package directions
2. While pasta is cooking, prep the asparagus by lightly spraying a skillet pan/sauté pan. Clean asparagus and lightly coat with spray and season liberally with the lemon pepper seasoning.
3. Drain the linguini and toss with toasted almonds, parsley, parmesan cheese, lemon pepper, and olive oil.
SERVE IMMEDIATELY.

*Toasting almonds: Heat oven to 325 degrees and in a thin layer place the almonds on a baking tray (don't coat with Pam). Bake for 5 minutes and check for browning. Bake 3-5 more minutes checking on color of nuts. Some nuts will take more time.


Monday, July 22, 2013

Seasoned Tilapia with Roasted Veggies

Good evening to all of those excited to see my first recipe of my project!

*DISCLAIMER* I apologize for inaccurate terminology.....I will get better, promise!!!

 Tonight's recipe is actually not out of the cookbook because I have not made it to the grocery store (going tomorrow); however if you love fish and roasted vegetables then please make this!

This dinner is all the comforts of your mom's home-cooked dinners when you were a child. Feel free to use your favorite spices to season the fish! I chose Tilapia because it is one of the healthier fish to eat.

Prep Time: 10min
Cook Time: 25-30min (potatoes), 10-12min (fish)

Ingredients:
Tilapia, 4-5oz
Seasoning of choice, to taste
Pam cooking spray (olive oil)
Carrots
Potatoes
Onion

Season Tilapia fillet and let it rest. Prep vegetables by placing them in a mixing bowl and spraying a thin coat of Pam cooking spray and adding your favorite seasonings (I used paprika, garlic, thyme, salt, pepper, and oregano). Place in a sprayed baking dish at 350 degrees. During the last 10-12min of baking time begin cooking the Tilapia. Spray a thin coat of Pam in a sauté pan and turn on heat to Medium/High. Cook fish until cooked thoroughly (I noticed the fish needed a little more moisture so I used a little water to allow it to cook evenly).


 
 
 
 
 


Sunday, July 21, 2013

I'M BACK!!!!!

I am going to go out on a limb and start fresh....I am getting bored with the regular meals I am making and trying to get excited about eating healthy because I am getting my life back!!!! With that being said, I have decided to pick up where I left off last and get some inspiration from a Gluten Free Cookbook written and published by Carol Fenster. If anyone has every used her recipes and can offer some advice I would greatly appreciate it. I know I don't have that many fans but maybe I will gain a few over the next 12 months or so!!!!!

CHECK BACK FOR NEW RECIPES!!!

Monday, June 4, 2012

Chicken Parmesan

Chicken Parmesan
Its been a long time since I have posted....but writing a Master's thesis, applying for jobs, and working a retail job don't exactly allow for homemade cooked meals that deserve the spot light like this awesome recipe I created today. Not only have I never made homemade chicken parmesan, but I made a gluten free version that would fool even the toughest critics. Please try it out...you won't be disappointed!!!!
 
Serves: 6
Ingredients
  • 1 1/2 pounds boneless skinless chicken thighs/breasts
  • 1 egg, lightly beaten
  • 1 cup tortilla crumbs, or gluten free bread crumbs
  • 28 ounces pasta sauce
  • 1/2 cup shredded/sliced mozzarella cheese
  • 1/4 cup parmesan cheese (optional)
Instructions
  1. If the chicken breasts are large, cut them in half. Place the thicker half inside a plastic freezer bag (a cereal bag works too) and pound it with the flat side of a meat mallet until it is the same thickness as the thinner half. If keeping the breasts whole, just pound the thicker end.
  2. Dip each piece of chicken in the egg and then coat it with the tortilla crumbs. Place the pieces in a greased baking dish.
  3. Bake the chicken at 400 degrees for 20 minutes.
  4. Pour pasta sauce over and around the chicken pieces. Top each piece with the cheeses.
  5. Bake an additional 10 minutes or until the chicken is done.
  6. Serve with hot cooked pasta.





Sunday, February 19, 2012

Ooey Gooey Chocolate Chip Cookies

I am beginning to discover that I don't have to sacrifice the foods I once enjoyed when I can substitute gluten-free flours to remake my favorite treats. Try these chocolate chip cookies for a yummy treat. I have even won over my roommate on these awesome cookies!

Yields: 7 dozen, 2-inch cookies

Ingredients:
2 1/4 cups gluten-free, all-purpose flour
1 tsp baking soda
1 tsp salt
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 tsp vanilla
2 cups (12 oz) Guittard Semisweet Chocolate Chips
1 cup chopped walnuts (optional)

Directions:
Preheat Oven to 375 degrees

In small bowl, combine flour, baking soda, and salt, set aside.

In large bowl, cream butter, sugar, and brown sugar until light. Beat eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips and walnuts (optional).

Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until golden brown.




Monday, February 13, 2012

Slow Cooker Cabbage with Apples and Pork Roast

This was a nice recipe for a cold evening and for a Sunday! I cooked carrots separately to add color to the dish!
Ingredients:
1/2 medium head of cabbage, cored and chopped
3 apples, cored and diced (leave skin on)
1/2 small onion, chopped
2 tbsp cider vinegar
1/4 cup sugar
1/2 tsp salt
dash nutmeg
bay leaf
1 1/2 lb boneless pork roast, trimmed of visible fat

Directions: In a 4.5-qt slow cooker, combine all ingredients except pork roast and stir. Mash down a bit if you feel like you don't have room for your roast (it will seem very full at first but the cabbage will cook down quite a bit). Place unseasoned roast on top. Cook on low for about 8 hours or until roast is at least 160 degrees in the center.

Number of Servings: 4

Tuesday, January 31, 2012

Cold Weather Chilli

Feeling cold on a cold evening, or are you looking for a recipe to use during the superbowl? I used the following recipe from my gluten free cookbook, but doctored it up with a few additional ingredients. I hope you like it! I sure DO!!!!!
Ingredients:
1 can red kidney beans
1 onion, coarsley chopped
1 garlic clove
2 tablespoons olive oil
1 lb ground beef/turkey
8 oz tomato
2 oz green pepper
1 tsp chilli powder
1 tsp cumin powder
1 tsp chopped oregano
2 bay leaves
1 tsp chopped parsley
salt and pepper to taste
(optional: 1 tsp garlic powder, 4 oz can of tomato paste)

Instructions:
Fry the onion and garlic in oil until tender. Add the ground beef or turkey and fry until brown. Add the remaining ingredients except the beans and simmer gently in 1 cup of water for half and hour to one hour. Place kidney beans in crockpot and add cooked ingredients. Simmer chilli for an additional half hour before serving. (optional: serve with sour cream and shredded cheese if desired).


Saturday, December 10, 2011

BANANA BREAD

Ok, second attempt at banana bread. This time.....total success! I used my mom's recipe which is my favorite. The original recipe comes from the book, Nutbread and Nostalgia. I was nervous substituting rice flour for regular flour, but it turned out fine and tastes just like my mom's!

Ingredients:
1 cup softened butter
2 cups sugar
4 eggs
4 cups rice flour (white rice flour)
2 tsp. baking soda
1/2 tsp. salt
7 medium ripe bananas, mashed

Optional: 1 cup finely chopped pecans, 1 tbsp shredded coconut, 1/2 cup chocolate chips (semi-sweet)

Grease and flour 3 9 x 5 inch loave pans. Bake at 300 degrees for 1 hour or until done (might take longer because rice flour takes longer to cook through).

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, salt. Gradually add flour mixture alternately with bananas to creamed butter and sugar mixture. If adding optional ingredients, stir in well, until evenly distributed.




p.s. I did not travel to the future to make the banana bread...my camera changed the date.

Namaste Brownies

If you LOVE brownies....these are too good to pass up! I haven't tried making homemade gluten free brownies yet, but these are amazing. I added chocolate chips to make them extra yummy!

Directions:
1 package of Namaste Brownie Mix
eggs
water
milk

Follow directions on package.

Tuesday, November 8, 2011

Updates....and chicken

Over the weekend I re-introduced wheat (and all its forms) back into my diet. Well I have been sick for the past two days with all the symptoms previously experienced before the elimination began. I am taking wheat (and all its forms) out of my diet atleast for now...re-test later on down the road. However, I also made hummus over the weekend....was and still is yummy!!!!!  Also tonight I made home-made chicken nuggets using brown rice flour....this ingredient has become a new favorite!

Wednesday, November 2, 2011

Black Beans, Yellow Rice, Chicken, and Brussel Sprouts

Tonight was epic.....I had four pots cooking food and all of my food came out hot and cooked perfectly. The black beans cooked all day (crockpot) and were amazing, the yellow rice (although I prefer the packaged in the yellow wrapper) was really yummy, chicken with smoked chipotle seasonings, and brussel sprouts. I cooked enough food to feed an army...too bad I ate by myself tonight.
Black Beans Recipe:
1 cup dry black beans, soaked overnight and drained
4 cups of water
1 small onion, chopped
1 small carrot, chopped
2 cloves of garlic, minced
1 bay leaf
1 tsp. cumin

In a 3-quart saucepan, combine beans, water, onion, carrot, garlic, and bay leaf. Bring to a boil over medium heat and simmer, uncovered, about 2 1/2 hours, or until beans are tender and almost all liquid is absorbed. Discard bay leaf. (May be made up to 2 days ahead; reheat before serving).

Yellow Rice Recipe:
2 cups chicken stock
1 small onion, finely chopped
2 tsp. olive oil
1 clove garlic, minced
1/2 tsp. tumeric
1 cup uncooked long-grain brown rice

In a 2-quart saucepan over low heat, sautee onions in oil until tender, about 5 minutes. Add the garlic and sautee 1 minute. Stir in tumeric, then rice. Add stock. Bring to a boil, cover and simmer 45 minutes over low heat, or until rice is tender and all liquid is absorbed. Do not Stir. Spoon beans over rice.






Homemade Black Beans and Yellow Rice.....

Recipe to come this evening!!!! I soaked the blackbeans last night and have them doctored up and in the crock pot! I have been craving mexican style food for a while now and I am thrilled that I can enjoy the comforts of real food! Pictures to come later tonight.

Sunday, October 30, 2011

Breakfast Rice Pudding

Love rice pudding, then you will Love this recipe....I double this recipe so I have breakfast for the whole work week.
1 cup uncooked short grain brown rice
1 1/4 cups cocunut milk
1 1/4 cups water
1/2 tsp. salt
1 Tbsp. brown rice syrup or malasses
1 tsp. cinnamon
Chopped almonds or sunflower seeds or other nuts of choice.
Raisins (optional)

Combine water and coconut milk in heavy pot; bring to boil, adding rice and salt. Simmer, covered (do NOT stir) for about 45 minutes or more, until liquid is mostly absorbed and rice is soft. Remove from heat and allow to cool for 15 minutes. stir in brown rice syrup, cinnamon, and raisins and top with with nuts or seeds as desired.  Just reheat desired amount in microwave before eating.

Banana Bread

For those who miss carbs as much as I do, try this recipe!!! I have been eating a gluten, dairy, corn, egg, and sugar free diet for the past two weeks and was beginning to go "nuts" for breads and figured I would try this recipe. Just make sure you use "apple juice conentrate" not appe juice. I made that mistake last weekend and had soup berry muffins....ugh! New learning process with all new ingredients.
1/3 cup walnuts, ground finely in blender
1 3/4 cups brown rice flour
1/2 cup arrowroot
2 tsp. baking soda
1/4 tsp. salt
1/2 cups chopped walnuts
1 1/2 cups ripe mashed bananas
1/4 cup safflower oil or canola oil
6 Tbsp. apple juice concentrate
Egg replacer to equal two eggs (recipe below)
1 tsp. vanilla extract
1tsp. lemon juice

Preheat oven to 350 degrees. Mix finely ground walnuts with flour, arrowroot, baking soda and salt in a large bowl. Stir in the chopped walnuts. In a separate bowl, mix together the banana, oil, apple juice, egg replacer, lemon, and vanilla. Add to the flour mixture and stir until just moistened. Do not over mix. Pour into a greased 9"X5" loaf pan and bake for 55-60 minutes or until toothpick inserted in the middle comes out clean. Cool in pan for 10 minutes, then remove from pan and cool on wire rack.

Egg Replacer: equals 1 egg
1/3 cup water
1 Tbsp. ground flaxseed

Place the water and flaxseed together and allow to gel for about 5 minutes. The mixture will bind patties, meat loaves, cookies, and cakes as well as eggs do, but will not leaven like eggs for souffles or sponge cakes. Increase amount accordingly for additional egg replacement.