Cranberry Banana Bread

Sometimes we just get hungry for a certain thing.   Of course it's a bad craving when you want brad, and you are supposed to be on  gluten free diet. 

Probably why gluten free flour were created. Anyway, I've been trying to cone up with some good recipes for when that craving strikes. 

I found a cranberry orange bread in my old Weight Watchers cookbook.  I of course modified it to fit my chosen lifestyle, added bananas  and if you are on weight watches, it's about 6 points a serving.

Cranberry Banana Bread:

2 1/4 gluten free baking mix(Pillsbury)

1/4 coconut flour 

1 cup sugar

2 teaspoons baking powder 

3/4 teaspoons baking soda

1/2 teaspoons salt

1/4 teaspoons Xantham Gum

2 large eggs

1 tablespoon orange  zest

Juice from 1 large orange 

1/2 cup unsweetened almond milk 

1/2 tablespoon apple cider vinegar 

2 mashed bananas 

1/2 teaspoons vanilla extract 

1 1/2 teaspoons almond extract 

1/2 cups chopped pecans  (optional

3/4 cups dried cranberries 

Preheat oven to 350 degrees 

Mix all the dry ingredients in a large bowl

Add eggs, orange juice and zest. Add milk, extracts and bananas and nuts, if you are adding and the cranberries. 

Mix well.The Batter will be sticky

Spray a loaf pan with cooking spray add the batter.  Bake for 55 minutes to an hour  Let stand for 20 minutes, slice and enjoy

A corn bread tale

So, here's the experiment, turning the family corn bread recipe into a dairy free recipe. 

The original is already gluten free, as it has no flour, but how to duplicate the butter milk taste. 

I bet the old folks didn't realize that gluten free would be so embraced in the future.   

Grandma said it was an adventure to go get flour when she was young. I guess getting ground corn was easier.

The original is corn meal, butter milk, soda, salt, an egg, and some vegetable oil.

Pretty simple, and really enjoyable.

So the butter milk has a unique flavor and texture.  The trick is duplicating it. And when  baking soda is added, it acts as leavening agent for the bread. 

I took unsweetened original almond milk, 1 teaspoon of corn starch, 1 teaspoon of Earth Balance spread, and 1 teaspoon of distilled vinegar.

Whisked it together, and then added the rest of the ingredients. Corn meal, salt, and oil. I added a teaspoon of baking powder just in case.  

The batter looked thin at first,  but baked up golden brown and crunchy

Ingredients:

1 cup unsweetened original almond milk

1 teaspoon corn starch

1 teaspoon vinegar

1 teaspoon Earth Balance or other margarine

1 egg

1 1/4 cup corn meal

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons salt

3 tablespoons vegetable oil

Preheat oven to 375

In a cast iron skillet heat 2 tablespoons vegetable oil

In a large mixing bowl, add milk, margarine, vinegar and corn starch, whisk together and met sit for 5 minutes.

Add baking soda and baking powder. 

Best add the egg and whisk together.

Add the corn meal and salt. Whisk until smooth.

Put the skillet on the stove top on medium heat. 

When the pan is hot. Add the batter and let it cook until a little bubbly

Put in the oven for 30 minutes. Test to make sure it's done by sticking a t toothpick I'm the middle. If it is firm and clean, it's done.  Let it rest for 5 minutes

Turn out onto a plate and serve. 

The analysis, crumbly, Moist, nice corn flavor. Keep in mind this is not a sweet bread, as it has no sugar. 

Shrimp Scampi

Is shrimp scampi as popular as it once was?  I'm not sure. Used to be it as on every Italian restaurant menu.

Well I thought it would try my ha d at a dairy free version. I am quite pleased with the results... It was easy and fast. And so tasty.

4 tablespoons olive oil
4 teaspoons minced garlic
2/3 cup chicken broth
2 teaspoons balsamic vinegar
1 teaspoon red pepper flakes
2 teaspoons oregano
1 precooked pound jumbo shrimp
1/2 pound  gluten free brown rice pasta.

Start by adding olive oil to a large skillet on medium heat. Add the garlic, red pepper,  and herbs.

Cook for 5 minutes. Add the broth and vinegar. Simmer until it reduces a little. Turn down to low heat.

In a large stock pit add water and a little salt. Let it come to a rolling boil. Add the pasta. Bring down the heat, stir the pasta so it doesn't stick together. Turn down the heat to low, cover and let it cook for 8 or 9 minutes, or whatever the package directions are.

While the pasta cooks, add the shrimp to the sauce. Cover and let it. When the pasta is done, drain and add to the shrimp and sauce.

Serve and enjoy!

A note of caution, since this called for precooked shrimp, don't let it over cook. They tend to get rubbery.

Caramel Apple Upside down cake

This cake is sweet and moist. My version is gluten free and dairy free.  

Ingredients

Topping

1/4 cup  margarine
2/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1 14oz can of fried apples

Cake

1 1/3 cups gluten free baking mix
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup vegetable oil
2 eggs
 1/2 teaspoon vanilla
1/4 cup almond milk 

Whipped Cream

1 cup coconut cream
2 tablespoons powdered sugar

Steps

1 Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.

2 In 1-quart saucepan, melt 1/4 cup margarine  over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly.

3 In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup vegetable oil with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with almond milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.

4 Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat coconut cream on high speed until it begins to thicken. Gradually add 2 tablespoons powdered sugar, beating until soft peaks form.

5 Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.

Elimination Diets

Elimination diet can be a pain, but sometimes they help get to the root of your symptoms.

The first elimination diet I did was back in 1989. My doctor gave my a book.  The name escapes me. It was written more for children, by it was quite helpful.

He thought my constant runny nose and frequent nausea may be caused by something I was eating. Brilliant.

So for a week I substituted this for that. Sweet potatoes for bread. Cut out milk; nibbled on nuts, and at the end of the week, my symptoms had improved. Also I list 5 pounds.

The problem was at that time the diet could not be maintained; I was not in charge of the household grocery shopping.

As I got older my symptoms got worse, and I was getting heavier. So more dieting.

Along came an interesting plan that basically cut everything except the basics.  I took drops of amino acids and herbs three times a day and ate vegetables, lean meats and fruit twice a day. Fir the first time in years I list weight.  My runny nose and soar gut were gone!

As I started adding back certain foods the symptoms returned, and were worse then ever.

Then the "first storm" (see my earlier post). I went back to the elimination diet, and basically affirmed my beliefs.

Since then a whole new world of ideas has opened up.

It had been an interesting adventure discovering new stores, new information new ingredients. 

So how do you do an elimination diet? 

Start making small changes to each meal and snack.

If you suspect milk is an issue for you, then cut it out, or try a nut milk, like almond, cashew, coconut. 

If it is gluten, substitute rice, potatoes, nuts,

The thing with food sensitivities, is they may not show up in a scratch test at the doctor's office. But you know how you feel.

So try an elimination diet. See if you don't feel better.

One of the best books I have read is The Virgin Diet by JJ Virgin. She makes it very simple and has some great recipes in it. 

A New Direction

As we travel through life sometimes we come to signs and sometimes we hit road blocks and have to reevaluate our decisions

Two weeks ago i hit one of those road blocks. I had such a firestorm of histamine running through me. I couldn't sleep. I could barely work.

This is a picture of my arm broken out with hives.  

Definitely time to reevaluate.

As I notices eating certain foods made my symptoms worse, chocolate, eggs, dairy, and some wheat products like bread and pasta. the worst was eating these in combination, like egg and cheese sandwiches. 

So a decision had to be made. If I want vibrant health, then it need to give them up.  Of course this from the girl who ate ham and cheese omlettes and chocolate chip cookies by the handful in my youth.  I have some great food memories. 

Big fear not, all is not lost, because I refuse to act like a victim in this. I have chosen to trat this new phase like a grand adventure. Exploring new options and menus. 

Another interesting observation is that my joints don't hurt as much and I'm starting to sleep better.  

So there it is a née direction, a new adventure in eating. I will be using this space to chronicle this adventure. Who knows maybe my insights mig help someone else. At any rate, today I roar like the tiger I am, because I am proud to be me.

Chopped Ham & Apple Salad with Creamy Parmesan Dressing

Although this recipe is gluten free, it is not dairy free. To make it dairy free find dairy free alternatives at your local health food store.

From EatingWell: January/February 2014

Bottom of Form

This healthy main-course chopped salad recipe pairs bitter escarole and radicchio with sweet apple, smoky ham and crunchy pecans. But the pairing possibilities are limitless—you can also use cooked chicken and tangerines instead of ham and apples or bell pepper in place of the radishes. 

Makes: 4 servings, 3 cups each

Serving Size: 3 cups

Active Time: 25 minutes

Total Time: 25 minutes

Ingredients

• 1/2 cup reduced-fat plain Greek yogurt
• 1/4 cup grated Parmesan cheese
• 3 tablespoons low-fat mayonnaise
• 2 tablespoons white-wine vinegar or cider vinegar
• 1 1/2 teaspoons dried tarragon
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 6 cups chopped escarole or curly endive
• 5 cups chopped radicchio or Belgian endive
• 1 large sweet, crisp apple, such as Pink Lady, cubed
• 1 cup sliced radishes
• 3/4 cup sliced smoked ham steak (about 4 ounces)
• 1/2 cup chopped toasted pecans (see Tip)

 

 

Preparation

1. Whisk yogurt, Parmesan, mayonnaise, vinegar, tarragon, pepper and salt in a large bowl.
2. Add escarole (or endive), radicchio (or endive), apple, radishes, ham and pecans to the dressing; toss to coat.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days.

• For the best flavor, toast chopped nuts or seeds. Heat a dry skillet over medium-low heat. Add nuts or seeds and cook, stirring constantly, until fragrant, 2 to 4 minutes.

Nutrition

Per serving: 257 calories; 15 g fat (3 g sat, 7 g mono);22 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 9 g total sugars; 13 g protein; 6 g fiber; 722 mg sodium; 681 mg potassium.

 

That Beef and Rice Thing

More dinner goodies.

1 1/2 pounds stew meat

1/2 an onion diced 

1/2 cup bell pepper diced 

2 teaspoons minced garlic

1 cup sliced mushrooms 

1 tablespoon steak sauce 

1/2 tablespoon worchestershire sauce

2 tablespoons apple cider vinegar 

Cook the veggies except the mushrooms over medium heat about 5 minutes, or until they start to glisten. 

Add the stew meat. Sauté until browned. 

Reduce the heat and simmer about 20 minutes. Add the sauces and the mushrooms. Salt and pepper to taste. 

Add gluten free gravy mix, and some water if necessary. 

Simmer another 15 minutes. 

Serve over hot rice, or a gluten free pasta. 

A New Approach to Wellness

If you’re like me, and tired of being in pain, over weight and sick all the time, then let’s take a journey.

First let’s talk about some of the symptoms 3 or more times a week:

1.       Back pain

2.       Headaches

3.       Sleeplessness

4.       Bloating

5.       Gas

6.       Loose or runny stools

7.       Constipation

8.       Acid reflux

9.       Cramps

10.   Water retention

11.   Weight that never seems to come off

12.   Sinusitis  (constant runny nose)

13.   Itchy burning skin

Did you say yes to any of these? Then read on. There is a very strong possibility that these symptoms are cause by allergies or food intolerances. All these symptoms can be caused by histamine reactions. Some are mild and some severe.

The body and our digestion work in perfect harmony when we get the right kind of fuel. When we give it the wrong kind of fuel, then things can go haywire.

My advice:  Get on a very special diet, called an elimination diet. Eliminate wheat, yeast, eggs, dairy, soy, corn, and nuts. Why? Eggs and nuts are very common allergies, especially peanuts, wheat because gluten may be the issues.  Dairy is not so good because it is treated with so many antibiotics and hormones. Corn, soy or so modified and genetically engineered any more that they are no longer the same food stuffs they started out to be.

My own journey began a year ago. I have struggled with weight gain most of my adult life. Now that I’m getting older, I didn’t want to go through menopause and into my senior year being obese. Getting around is hard enough now.

I have tried many diets, and never could stick to them, or never felt as good as I thought I should. So, while visiting my chiropractor I noticed an advertisement for a weight loss program that he was supporting. You’ve heard of hcg? Well this is the version of it.

For 6 weeks you take drops with hcg mixed with an amino acid compound while doing a mini fast. On this mini fast you eat only low fat protein, veggies, fruit and about 50 calories worth of carb for 2 meals a day for six weeks, and then you ease off it. I did this a couple of times. I lost 40 pounds. Woo Hoo!  

I noticed as I eased back into normal eating that certain symptoms started appearing. I listed those above.  Then I saw a show on PBS. A nutritionist, J. J. Virgin, had written a book--The Virgin Diet. She said we need to give up 7 foods for 21 days. Then start added one back at a time.  She provided some great information and some easy recipes to get started.

I was impressed, so impressed that I now revamping my blog. “Cooking with Kimberly” is now gluten and dairy free.

I know there are lots of people with food sensitivities. I will try to provide simple tasty recipes, and provide some good information for those suffering from similar symptoms. 

There is so much information out there now it's over-whelming.  If you would like some help sorting through that information, or more information on wellness coaching or would like an accountability partner feel free to visit my website www.thebishopscoaching.com or email me at Kimberly@thebishopscoaching.com

Strawberry Shortcake

Strawberries and whipping cream:

3 baskets of fresh strawberries
1/2 cup sugar
Whipping cream
Vanilla



Method

Remove the stems from the strawberries. Slice into thin (1/4" to 1/8") slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices).

After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them.

Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.

To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dolop of whipped cream.


Gluten-free biscuits:


1-1/2 cups Gluten Free All Purpose Baking Flour (Bob's Red Mill)
1 Tbsp. Sugar
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1 tsp. Xanthan Gum
1 tsp. Guar Gum
1/2 tsp. Salt
1/4 cup Shortening
1/2 cup Milk
1 large Egg White

Preheat oven to 350º. Line baking sheet with parchment paper or grease lightly.

In food processor, pulse dry ingredients (flour through salt) with shortening until mixture is consistency of small peas. Add milk and egg white. Blend until dough forms ball, scraping down sides with spatula, if necessary. Dough will be somewhat soft.

Place dough on parchment-lined or greased baking sheet that’s been lightly dusted with rice flour. Gently pat to 3/4-inch thick circle with hands or spatula. Lightly dust dough with rice flour. Cut into ten 2-inch circles with floured biscuit cutter. Shape remaining dough to 3/4-inch thick and cut again. If dough is sticky, lightly dust with more flour. Arrange evenly on baking sheet.

Bake 12-15 minutes or until nicely browned. Best when served warm or gently reheated in microwave oven. Serves 10. (Recipe from Bob's Red Mill)

Prep time: 15 minutesCook time: 25 minutesAdd to shopping listIngredients



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