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The past few weeks have been a complete whirlwind. With Katie being home, we have tried to fit in as much quality time as possible in between her “jetsetting” from state to state on her book tour. I cannot believe that she will be heading home to Uganda in less than a week. It makes my heart sad for me and happy for her. I cannot wait to see how the surgery heals Grace’s leg. I am going to pray that in NO time, she is running all around the yard with the rest of her sisters. There was a day when I said the same thing about Josie Love…we BELIEVED God for it, and it ALL came to fruition. Because HE is the ULTIMATE healer, and He WILL do what HE says that HE WILL DO!
The past few weeks, I have had my nose in books learning all about “Celiac Disease”. (which is a really scary word for “gluten allergy”) One of my children has been diagnosed with it, so I have had my nose to the grindstone figuring it all out. I am at a really good place. I have learned SO much, and have baked some REALLY YUMMY things! All of my children have jumped on board and helped with this new journey that we are on. On Tuesday and Thursdays Caleb and I turn into “Betty Crocker” and “the Pillsbury dough boy” except that we do not use any of their “boxed items”..it is mostly from scratch. I have found some really good “baking mixtures” that make DELICIOUS cookies, brownies, cakes, etc…so I am thankful. I have always cooked dinner. Through the years, depending on the season of preschoolers, about three times a week. I had forgotten how much better food tastes when it is made from scratch. I turn on my worship music, get out my sifter and I am unstoppable!!! I had forgotten how much I REALLY enjoy baking. Maybe what I thought to be a nightmare, Is going to be a blessing? It made my heart sing when all of my children were eating my chicken wings tonight…ooohing and aaahing at how yummy they were. (Just a homemade bbq sauce that I whipped up...no biggie! Hahahha) I won’t mention that before they started eating, I told them that the first one that complained about my dinner was going STRAIGHT TO A BATH AND BED and if they didn’t believe me…JUST TRY ME!!!
It’s the little reminders that God gives us to remind us how much HE loves us... when they kiss you each night before bed and say “I love you Mommy!” The beautiful trees that look as though they have been hand painted all different colors this time of year. But, it’s also the BIG reminders when you bake for 5 hours straight that they are TRULY blessings. Little treasured gifts that God hand picked especially for me so that I can giggle during the day. What would our world be like without a childs laughter? WOW! We are truly blessed.
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About Me
- suzanne
- I am a lover of Jesus. I have the most fabulous husband that anyone woman could ask for. The Lord has blessed us with 7 beautiful children. I started this blog so that friends and family could follow our trip to Uganda to visit Katie Davis. I have decided to keep blogging to help bring orphan awareness to the world around me.
16 comments:
How exciting you're trying gluten free stuff! My husband and I don't have Celiac, but gluten is just a bad word in our house so for the most part we are gluten free. My husband is a crossfit trainer and has some nutrition certifications as well and we've learned so much about the harms of gluten, so we've chosen to cut it out of our diet and east strict Paleo. Which is a gluten free, unprocessed way of eating. Anyway, there are some great websites that have daily recipes, one of the best ones is called Elana's Pantry, http://www.elanaspantry.com/
And here is a great gluten free pizza that we make all the time:
Ingredients:
Crust:
2 Cups Almond Meal/Flour
2 Eggs
2 Tsp Extra Virgin Olive Oil
1 Tsp salt
Sauce:
1 Can Tomato Paste
1-2 Cups Water (To desired thickness)
1 Tsp Dried Oregano
1 Tsp Garlic
Toppings:
Whatever you want!
We used fresh shredded swiss and mozzarella, chicken, bacon and onion!
Instructions:
Crust:
1. Pre-heat oven to 350 degrees
2. Mix all ingredients in a large mixing bowl. This should give you a ball of “dough”. If your dough is too “mushy” (like mine was), continue to add almond flour until you get a good consistency.
3. Make a pizza sheet or baking tray non-stick. This is VERY important if you want your pizza slices to come off in one piece.
4. Press your dough on the sheet nice and even about 1/4 inch in the middle and 1/2 inch at the edges.
5. Put crust in the oven for 15 minutes. It should look slightly golden brown when you take it out.
Sauce:
1. In a saucepan, combine all ingredients. Use water to desired thickness. We like ours pretty thick. Feel free to add more spice if you want it, too.
2. Simmer on stove for approximately 15 minutes.
Toppings:
You will want to pre-cook any meat going on your pizza. Veggies can go on fresh and raw, or cooked depending on your preference. Your favorite cheese will do, but I recommend the 50/50 mix of mozzarella and swiss that we used. It melted perfectly and tasted great!
Put it all together:
1. After crust comes out of the oven, spread sauce evenly over crust.
2. Add your cheese and toppings evenly on top of sauce.
3. Put back in the oven and bake at 350 degrees for approximately 15 more minutes. Cheese should be evenly melted.
4. Slice and enjoy!
My new favorite sight is simplysugarandglutenfree.com. She has some great recipes!
oooooh my dad is gluten intolerant and mom has been cooking for him for years. I'll get some recipes and shoot them your way! (It was major trial and error -- some of them are yucky!)
Blessings
What kind of surgery is sweet Grace having?
Hi there are lots of gluten free recipes here http://tastykitchen.com/
good luck!
Wow - you are Miss Betty Homemaker! All your creations look great! Have fun diving into the baking and cooking again. I have turned that direction as well lately. I just enjoy it!
We are gluten free around here, so if you are interested I would be happy to share some recipes and brands that we think are the "best." Please feel free to e-mail me at smmclemore@comcast.net It is daunting at first, but soon you find that the things you can make are actually so much tastier and so much healthier for everyone - not just the person with the allergy. We all love our gluten free foods and you can make anything - even pizza, cakes, and other "junk" food. Please feel free to e-mail me. Healthy eating is one of my passions and I love talking about it! Blessings.
Hey Suzanne,
Im an au pair that cares for a boy diagnosed with Crohns and Celiac disease. They now do have boxed Gluten free Betty Crocker stuff at the grocery store. Will also forward you a gluten free recipe blog soon. Praying for all of you.
Oh my goodness. I was diagnosed about 3.5 years ago. There are so many wonderful recipes and products and cookbooks that it can be overwhelming at times. My go-to cookbook author is Roben Ryberg. Her recipes are incredibly easy to follow and taste delicious. Pamela's Baking Mix substitutes well into cookie recipes. The biggest thing I have learned is to never leave the house without a snack. That thirty minute doctor's appointment or errand can easily turn into two hours and having a safe snack on hand is a big help.
Christy
We've been gluten free for almost four years. Some of our favorites---Pamela's Pancake and Baking Mix, Betty Crocker GF brownies, Pamela's chocolate GF cake (friends who aren't gluten free buy this because it is SO moist and good!)---I get all three through Amazon subscribe and save.
Costco has lots of GF things. I also buy my sorghum and Bob's Red Mill GF oats in bulk through a store locally. I mill my own rice, millet, teff, and quinoa (much cheaper to cook for a family of 7).
Love the millet/quinoa bread (the best bread I've made---tastes so good and a great texture), apple crisp, triple chocolate pumpkin muffins!, mock oreos, and banana bread off Gluten Free Gobsmacked http://glutenfree.wordpress.com/recipe-archives/
The bread recipe has lots of ingredients so I make four loaves at a time and mix up the dry ingedients about six batches at a time, freezing them. This takes about an hour but makes bread making so much easier!
The gluten free boule out of the book Healthy Bread in Five Minutes is great and easy to make---you mix up the bread and can store the dough in the frig for five days (I use ours up the day I make it). Tastes like sourdough and is great for subs too. I will make it as a round loaf or sandwich loaf.
The books Make it Fast, Cook it Slow and More Make it Fast, Cook it Slow have recipes that are all gluten free (for the crockpot). Everything I've tried from the books has gotten thumbs up here.
I have a couple of other good recipes that I will e-mail you.
Celiac Disease is livable and gets easier the longer you do it! There are a lot of yummy pre-packaged baking mixes that make cooking easier. The blog world also has a ton of helpful sites to help. If I can do anything to help let me know.
Pam
www.imaceliac.com
My favorite website is 100% gf! (She even includes all sorts of "substitution" recipes for common ingredients that include gluten.)
www.crockpot365.blogspot.com
Plus, you know, the crock pot is pretty much God's gift to busy families.
My kids love the creamy beef over noodles, orange chicken, apricot chicken, baked oatmeal, cranberry roast, breakfast casserole, enchilada stack, Parmesan talapia, and southwest chicken and salsa soup... just to name a few:)
She also has tons of other gf resources on her site.
You may want to try a book called "Breaking the Vicious Cycle". You can find more information
at www.breakingtheviciouscycle.info/. It does contain some recipes. Hope that it will provide some useful information for you.
Turkey and Sweet Potato Enchiladas (Gluten Free) I do not wait for Thanksgiving left overs to make these they are SOOOO good! I am not a good cook and do not like to spend a lot of time in the kitchen and I enjoy making these. My little kids eat them too. Here is a link to the recipe:
http://glutenfreegoddess.blogspot.com/2008/11/turkey-sweet-potato-enchiladas.html
My daughter also has CD. The key for me was finding a GF flour mix to use. I use the Food Philosopher suggestions for AP and bread flour. I have a whispermill and grind my own Brown rice, (millet for my bread flour)Once you have the AP flour mix, you can convert any recipe to GF. Using GF products, you basically substitute your flour, and add 1t of Xantham gum for every 1 1/2 cups of flour. The trick is to let your dough rest for 15 minutes on the pan before baking it. This allows the Xantham gum to work and rise. The blessing in it all is that Celiac's disease is the only autoimmune disease that is 100% treatable with diet. Feel free to email me if you have any questions. I'd be happy to help if I can! baxters17@gmail.com
http://chocolatecoveredkatie.com/tag/gluten-free/
Hey! I stumbled onto this blog & wanted to pass along the gluten free dessert link. Its gotten really popular so I would imagine that means her stuff is good...plus she is super into nutrition 7 healthy foods, so hopefully these recipes will be good for the new gluten allergies. Hope youre getting the hang of it! my daughter had a milk allergy for her first 18ish months & it was nuts trying to make stuff with no dairy!!
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