Long time no blog! I promise I didn’t fall off the face of the earth. I have been busy with my personal training clients and life. I have been sharing some gluten-free finds, reviews, and information on my Gluten-Free is Life Facebook page. In fact, that is probably the best place to “follow me” to stay in the loop.
Last week I received some samples of the new gluten-free Honey Stinger varieties.
Organic Vanilla & Chocolate Flavored Waffle – This waffle was really good. The outside is vanilla and in the inside is chocolate. The flavors blended well together and were just what I expected.
Inside of the waffle:
Organic Chocolate Mint Flavored Waffle – While I really enjoyed this waffle, there was very little, if any, mint flavor. I shared with a friend who loves chocolate mint anything and she agreed that this waffle was lacking the mint. If you like chocolate this waffle would be a great choice, but don’t expect any mint flavor.
- Honey Stinger also offers 3 more gluten-free waffle varieties:
- Salted Caramel <——My favorite!
- Wildflower Honey
Honey Stinger products can be found in select retailers across the US and online. Please be sure you are choosing the “gluten-free” waffles as they do make varieties that are not gluten-free.
*These products were sent to me free of charge for review purposes. The thoughts and opinions shared here are mine and have not been influenced by anyone or anything.
A few years ago a dear friend made me a gluten-free birthday cake from the King Arthur GF Chocolate Cake Mix. The cake was one of the best I have ever tasted, gluten-free or not gluten-free. When I was thinking about what to bring to a get together last week, I knew I had to make cupcakes with that mix.
After verifying that the mix is indeed dairy-free in addition to gluten-free, I began to read through the comments on the King Arthur product page. The first comment suggested using red wine in place of the water the mix suggested and olive oil in place of the vegetable oil. I love wine, and the get together was wine-themed, so I made the cupcakes with those substitutions.
Hannah helped me bake them and made sure to arrange the cupcake liners so that we had an even amount of each color. After the cupcakes cooled, I frosted them with homemade chocolate frosting based on the recipe on the side of the Hershey’s Special Dark Cocoa can.
Dark Chocolate Frosting
Gluten and dairy-free
1. Combine Earth Balance and cocoa with mixer until blended.
2. Alternatively add powdered sugar (about a cup at a time) and almond milk until desired consistency is reached.
3. Add vanilla and blend well.
4. Frost cupcakes and enjoy!
*Leftover frosting can be frozen.
These cupcakes were a huge hit! So much so that Hannah was still raving about them three days later when she finished off the last one. This comes from our uber picky eater that typically balks at anything gluten and/or dairy-free.
If you try these, please check back and let me know how you liked them!
I apologize in advance for the whining, but I need to get this out. Today I am bitching about my stomach and the foods that seem to bother it. Unfortunately, the number of food that make me feel bad seems to be increasing. Or – maybe it is the same number, but I am just at a higher frustration level? Whatever it is, I’m becoming less willing to deal with my diet limitations.
These days I truly feel like I am just eating to live. While I love food, I don’t like how a lot of it makes me feel. I am left with minimal choices that get boring despite trying new combinations of foods that play nice with my body. It isn’t even a matter of finding foods that I like…there aren’t many foods I won’t eat (aside from papaya and oysters), but there are many that don’t agree with me:
- Gluten – Celiac Disease
- Eggs – ok in baked goods, upset stomach/GI with scrambled/fried/boiled
- Sesame seeds
- Poppy seeds
- Brussels sprouts
- Tomatoes – recent…really flare up reflux
- Carbonated beverages
There are times that I wonder what the hell is wrong with me? How I would love to not have to think about how to safely feed myself! I try to remind myself that at least none of my food issues result in anaphylaxis, but that doesn’t make me feel better or solve my problem. However, it does make me thankful that I haven’t been cursed with a life-threatening food allergy.
So how do I pull myself out of this funk? In the past I would just focus on eating my meals and snacks and not allow myself to skip a meal. Having a history of an eating disorder makes me very aware of what my body needs to not only survive, but thrive. Perhaps eliminating dining out for the time being would be a good place to start. We don’t eat out very often, but enough to know that even while I may not be ingesting gluten or dairy, I am possibly getting some of other things I listed above in some way. Considering how restaurants prepare food, the seasonings and marinades they use, and how some of the foods come prepackaged, the odds are good that I am eating something that will bother me. Making all of my food in my own kitchen is the safest way I can think of to feed myself. I think I am going to go back and re-read my own post on Mix & Match Meal Bowls for some inspiration.
Do you have to avoid any other foods in addition to gluten? If so, please share your experiences and how you cope.