Wednesday, January 28, 2009

Looking for Feedback

I only know of one person who reads this blog for sure, but I think there are a few others who check it from time to time, and I would love to hear ideas about this....

Sometimes I have a recipe I am working on to see if I can make it better. For example, I have this pancake recipe I thought was OK, but I have made it a couple different ways recently, with just slight changes. I think it is good now, but could be even better. So here is my question: How do I handle updating recipes? If I keep reposting, that will seem really redundant. Do I edit the original? But then it will be buried. Or do I put a new one up and delete the old one? Decisions, decisions.

Sunday, January 25, 2009

Smoothies! (Vegan)

We have been all about smoothies around here lately. This usually means a banana and rice milk along with whatever else we have around. I am also on a hemp powder kick, but that is totally optional. Here are two of my favorites:

Banana Peanut Butter Smoothie

1 banana
2 TB peanut butter or any nut butter
bit of maple syrup or agave if you want if your banana is not ripe enough
2 TB hemp powder
1 TB cocoa powder (optional, but delish!)
1/2 ts cinnamon (ditto)
Enough rice milk or your favorite milk sub to get the consistency you want

Blend it up! Enjoy!

Banana Blueberry Smoothie

1 banana
1 cup blueberries
bit of maple syrup or agave if you want if your banana is not ripe enough
2 TB hemp powder
1/2 ts cinnamon (yes, I like cinnamon in everything)
Enough rice milk or your favorite milk sub to get the consistency you want

More blending, more enjoying :)

Monday, January 12, 2009

Jamaican Jerk Chicken

My husband is doing a low carb diet again, so I am always on the lookout for recipes that work well for the whole family. Here is one that fit the bill pretty well, although it is really spicy. I decided to leave a couple pieces out of the marinade and bake them on the side for Orion. I made brown rice to go with mine. It was really good, except I found it to be too salty. I think I will cut it down next time I make it.

Jamaican Jerk Chicken


2 tablespoons garlic powder

1 tablespoon ground allspice

1 tablespoon dried ground thyme

1 1/2 teaspoons cayenne pepper

1 1/2 teaspoons ground black pepper

1 1/2 teaspoons dried ground sage

3/4 teaspoon ground nutmeg

3/4 teaspoon ground cinnamon

2 tablespoons kosher salt

1 tablespoon granulated sugar (xylitol for me as usual)

1/4 cup vegetable oil

1/4 cup soy sauce

3/4 cup white vinegar

1/2 cup orange juice

2 tablespoons lime juice

1 scotch bonnet pepper or 2 jalapeno peppers, seeded and chopped finely (I didn't actually use these as I didn't have time to get to the store, and it was already plenty spicy, so I think it was fine without!)

1 large onion, chopped

3 green onions, chopped

5 lbs skinless chicken pieces (on the bone)


1. In a large casserole with a lid, combine all ingredients except chicken.

2. Add chicken, stirring to coat well.

3. Cover and refrigerate for 1 hour up to 24 hours.

4. Bake@ 350 for one hour OR drain and barbecue.

Sunday, January 11, 2009

Chocolate Zucchini Muffins

Batter in the pan:
Finished bread:
Finished muffins:

Lawdy, lawdy, I impressed myself with this one! I was researching recipes using cocoa powder and found one I decided to try and adapt. I made the full recipe even though I only have one bread pan and decided to go ahead and make muffins with the rest of the batter. I'm really glad I did, because I thought the muffins were even better! The bread seemed to start getting a bit dark around the edge before the middle was done, but the muffins cooked up just perfectly! The bread was also quite crumbly, to the point you couldn't really hold a full piece without it falling apart, but the muffins held together nicely. The most amazing thing about this recipe, however, was that it had almost none of that "gluten free baked good flavor". Maybe chocolate is the great disguiser!

Chocolate Zucchini Bread / Muffins


3 eggs
1 cup vegetable oil - I used canola but would LOVE to try them with coconut oil!
2 cups sugar (I used xylitol with great results)
1 tablespoon vanilla extract
2 cups zucchini, shredded (about 1 medium)
1 cup brown rice flour
1/2 cup tapioca flour
1/2 cup corn starch
1/2 cup flax meal
1 teaspoon xanthan gum
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon, ground
1/4 teaspoon baking powder


1. In a mixing bowl, beat eggs, oil, sugar and vanilla.
2. Stir in zucchini.
3. Combine dry ingredients; add to zucchini mixture and mix well.
4. Pour into two greased 8x4x3-inch loaf pans or muffins liners - I was concerned that it called for greased, so I used the shiny ones with a quick spray of nonstick canola. I wish I would have tried one in regular paper as a test!
5. Bake at 350°F for 1 hour or until bread tests done. I cooked the muffins about 25 minutes I think.

Makes 2 loaves or about 24 muffins - that is a really rough estimation as I am not sure how close to half I was with the bread pan.

ETA: Both the bread and the muffins seemed a bit dry on the second day, but they were rockin good the first day, especially still warm!

Saturday, January 10, 2009

Balls of Evil

AKA my new favorite GFCF dessert. Should have taken a photo of these, but I forgot. So you might be wondering at the odd name.... I am calling these Balls of Evil because I couldn't stop eating them! I am trying to drop a few pounds by cutting out sugar, but with these around, I don't think I will lose any weight! Also, the original name was something silly like Snack Ball Thingies anyway, so mine has much more flair! They remind me of truffles quite a bit.

Balls of Evil!


1/2 cup rice flour
1/2 cup maple syrup
1/2 cup peanut butter
1/2 cup sunflower seed (I left these out and they were still amazing)
1/4 cup almond flour
1/4 cup flax seed meal
1/2 cup cocoa powder

Optional: I threw a bit of hemp protein powder in as well and the original recipe suggested rolling in wheat germ, so you might want to try ground nuts or maybe coconut! I just left them plain.


1, Mix together all the ingredients.
2. Roll into SMALL balls (they are very rich)
3. Try to eat only a few at a time, I dare you!

Thursday, January 1, 2009

New Year's Yum

Mmm, mmm, mmm, been eatin' these all day! I have heard it is a tradition in Japan to eat buckwheat noodles at midnight. Maybe they don't have to be buckwheat, but long noodles anyway as a symbol of long life! And pure buckwheat noodles are conveniently gluten free, so I decided on a peanut noodle recipe. My friend Jenn makes an awesome one, and this recipe is almost as good! And it doesn't call for ginger, which I love, but it tastes like soap to my husband!

Cold Peanut Soba Noodles



4 tablespoons peanut butter
1 tablespoon soy sauce
2 tablespoons honey
2 tablespoons water
1 clove garlic, minced
1/2 tablespoon rice vinegar
2 teaspoons sesame oil
crushed red pepper flakes (to taste)
4 ounces cooked soba noodles
1/2 red bell pepper, cut in strips
1/2 cup julienned carrot
2 green onions, sliced
1/2 cup peanuts (I like the Spanish redskins; roasted will do, also)


1. Combine sauce ingredients thoroughly.
2. Toss cooked soba noodles with vegetables.
3. Add sauce and combine to coat everything.
4. Add peanuts, adjust seasoning, and chill in the refrigerator for at least 30 minutes.