Soooo, it’s been a few years. My adventurous toddler is now a picky 9-year-old. I’m a full-time professor, still with gluten issues, and my husband also works full time. This means our eating habits have slid down a steep slope of takeout and cereal for dinner over the past several years. About a year ago … Continue reading
So I’m in month 4 or 5 of my gluten free, mostly dairy free, low carb, high protein, and high fat diet. The bulk of my hardcore calories come from meat and fat, but I eat a crapload of vegetables and fruit to balance out the rest. I’m also not totally paleo; I do carbs … Continue reading
In spite of my dietary shift to a low carb, high protein, fat, and veggie diet, there are times I just need a quick (leftover-free) fix. I give you, Awesome Mug Brownie (GF) 1/4 C gluten free (xanthan gum free) flour 1/4 C palm sugar 2 tbsp high quality cocoa powder 2 tbsp melted coconut … Continue reading
Since I can’t tolerate a lot of sugar these days (much to my dismay), and certainly not much cane sugar or other processed stuff, I opted to make candied pecans for gifts this year instead of cookies or fudge. My forays into paleo cookies have been meh, and fudge is well, fudge. I know I’ll … Continue reading
Okay, so don’t freak out. I’m still a foodie. I did not choose this diet, it seems to have chosen me, but I will find whatever wiggle room my system allows for. I will eventually go back to enjoying cheese and ice cream, if not doughnuts and cake. But for the time being I’m making … Continue reading
Our Okra Chocolate chip cookies have made the news! Check out our mention in the Jackson Free Press!
I love getting a new veggie that I’ve never tackled before. A couple weeks ago, my husband brought home our CSA box complete with two enormous daikon radishes. To the Google! I searched around for recipes that suited my fancy, and finally decided to wing it on my own. I found a recipe for daikon … Continue reading
We got some really stunning purple carrots in the box last week. They were thin and tender and really beautiful. I figured the best thing to do with them was to keep them as close to their original state as possible. This recipe would work great with any thin carrots, not necessarily just the purple … Continue reading
This is one of my current favorite muffin recipes. We have a ton of lovely sweet potatoes from the CSA lately, and I love how these come out – light, spicy, and delicious for breakfast. Lillian calls them “orange cupcakes”. 1 1/2 cups sugar (I used organic) 1/2 cup canola oil 2 eggs 1 tsp … Continue reading
I have perfected the art of light stuffed French toast, and I now share it with the world. (or the three people who read my blog) I give you: Blueberry Stuffed French Toast 8 slices brioche or challa type bread (if you can get the Apricot White Chocolate bread from Central Market, it’s amazing) 3/4 … Continue reading
Living Gluten Free 