Enchanted Chameleon

~ gluten free coffee cake ~

Tried an awesome recipe this week.  I was up and baking on New Years Eve.  Between children's movies, card games and ahem, a small nap around 10 pm it was actually quite easy and relaxing to just flow between the slow paced action in the living on the pull out couch and the kitchen.  I specifically set out to make the coffee cake for New Years breakfast.  It was better than expected.  I like when recipes work out so well on the first try.  It was the first time I used Bob's Red Mill GF Biscuit Mix.  I frequently use his Gluten Free Flour Mix and the GF Shortbread Cookie Mix is AWESOME and sold out at this time of year. Bob's is one of the many great pre-mixed gluten free baking options out there.  Another favourite of mine is Kinnikinnick.  Super fluffy cakes emerge from the Kinnickinnick boxes I assure you.

All tummies were satisfied, even the non gluten free one.  For the free recipe for this Gluten Free Coffee Cake go to this link at the Bob's Red Mill website.  Or search for your own inspiration in the recipe database.  Enjoy!  XO.  S 

{this moment}

Inspired by SouleMama

~ the gluten free shack ~

C and I enjoyed a 'snow day' on Sunday.  A snow day minus the snow.  We stayed in PJ's all day, watched Xmas movies and made a gingerbread house, just like last year with gluten free graham crackers cookies.  The thing I love most about this years house is that it is more C's design and less mine.  Sweet. So sweet.  Still recovering from sweet hangover sweet!

I thought I would give you a little update on the gluten free goings on since it's been a year now since we cleared the house of gluten.  Since we eliminated gluten from our diet last year the experimenting has continued with diet and the effects on our health.  We have managed to live quite easily without gluten in our diets.  Yes, the food does cost more but the results in our overall health are well worth it. We've only had 2 incidents in a year where we were accidentally 'glutenized'.  My reactions vary which has been interesting to note.  I've had extreme moodiness and sleepiness to extreme abdominal cramping and arthritic pain in my arms whereas C's remain exactly the same.  He melts down, has a hard time sleeping, scratches his skin all night long and eventually wets himself while he sleeps.  His reaction is clockwork and alone the single most important reason for us to remain gluten free.  

The one thing above all that I can assure you beyond any measure is I don't miss eating glutenous foods. How fortunate are we to live in a time where gluten free has been embraced on such a large scale.  We don't even have to only travel to a fancy, pricey, health food store to obtain regular staples in our diet like a loaf of gluten free bread.  Gluten free options have sprung up in all varieties of grocery stores in our area and we haven't missed one piece of cake, cupcake, cookie, scone or muffin.  We have replacements for all.  

In our journey this past year there were two significant lifestyle changes that I made to ensure our success and comfort with eating gluten free.  The first is we essentially gave up eating out.  Not that there aren't options out there.  Two incredible gluten free restaurants nearby include The Wallflower in Vancouver and Hell's Pizza in North Van.  The reasons we cut back were to ensure our success and affordability.  I did not want to be experimenting with our health and moreso our reactions with restaurants that were not labelled gluten free.  Also, it saves us a lot of money.  Shopping gluten free is one thing, eating out gluten free is even more.   Eating out less easily affords us all the gluten free products that we want and need for groceries each week.

The second thing that specifically I gave up on so that we could eat and live comfortably was worrying about my weight.  To me, that seems a bit superficial but I like to look good and feel my best and I like my clothes to fit.  This particular lifestyle change challenged me not only on a physical level, I went up at my most 18 lbs and a couple of jean sizes but also spiritually.  I decided to use this year as a chance to just learn to love my body as it is, no matter the size.  I think it was an exercise that was long overdue and I'm glad that I went through it.  It gave me a chance for the first time in many years now to just eat and enjoy.  To not overly calculate and plan each meal.  It gave me a lot of freedom that I had been wanting anyway.  It was a great experiment and I'm glad that in the end I am on the track of finding more balance in my life when it comes to food.  Learning moderation that is motivated from a place within me and not from external sources is a skill that will truly see me through my years.

And with the close of a year of experimenting with gluten free living we are now moving into new territory with our experiments.  As it turns out gluten free is not the end all be all answer to all my problems.  There are new things for me to now explore and master.  In all my visits to doctors, naturopaths and health food stores this year, in all the times that I have been on and off certain medications to support my other health issues that were also revealed to me last year as we took the plunge into gluten free I have learned more about myself and my medical and physical ailments that I am hoping to further explore in this upcoming year and of course share with you.  These include hormones or what I am learning to lovingly call Peri-menopause;   Bi-Polar 2 Disorder and the Paleo diet and/or my intolerance to legumes and other grains.  

What a ride I must say.  To think not so long ago this blog was completely devoted to raw foods and my determination to prove that raw foods would heal everything.  I would never have imagined that this blog would uncover my health mysteries and prove the exact opposite.  I feel that my time on this planet began with a quest to find a life of balance and moderation in a body that is inclined to be extremely black and white and all or nothing.  How wonderful it has been to finally stumble upon the truth that will set me free.  How wonderful it is to know that I have not failed at being a raw foodist because I have become a success at being Suzanne.  

No two people are alike.  

No one lifestyle is perfect. 

What could be more freeing?  XO.  S

~ like pumpkin pie ~

I think it was in my very first week working at Whole Foods that I thought "I should write a blog devoted to trying every single product on Whole Foods shelves".  But in my "I have limits" way of living that I'm slowly acquiring these days I acknowledged I already have a blog and enough on my plate, so to speak. 

Like this pumpkin pie.  Gluten and dairy free.  Oh ya.  I have limits.  Like I'll get incredibly large and psychotic eating all the food at Whole Foods that aren't gluten and dairy free.  Still, it's a great idea for a blog, anyone is free to have it.

In the meantime, let's get back to the pumpkin pie.  We missed having one at Thanksgiving.  There was one but it never made it to the table because of the ridiculously delicious cupcakes that were there instead.   I adapted a Martha recipe or two for the pie and the results were better than good. I think that my nearly one year of gluten free and more years of dairy free baking are really starting to pay off.  I think I may be getting the hang of things.  Plus, I have the added bonus now of a gigantic pantry called Whole Foods which is responsible for the whipped cream.  The first whipped cream I have had in over 10 years.  

For the Crust I used this recipe for Gingersnap Crust:
1 1/4 Cups Ground Gluten Free Gingersnaps (1 bag minus a few)
2 Tablespoons Sucanut 
Pinch Salt
4 Tablespoons Melted Soy Free Earth Balance Natural Spread

For the Filling I used this recipe for Pumpkin Cream Pie with some alterations to the measurements:
1 Can of Pumpkin Puree
2 Large Eggs
3/4 Cup Sucanut
1 teaspoon Ground Cinnamon
1 teaspoon Nutmeg
2 teaspoons Vanilla Extract
1/2 teaspoon Salt
1/2 Cup Canned Coconut Milk

Are you ready for the whipped cream?  Let me introduce you to the piece de resistance, Healthy Top, Non-Dairy, Non-Soy whipping cream made from Almonds and Cashews.  It was lovely!  I like the track that this product is on with the use of nuts.  The only exception for us is the Guar Gum which you pretty much cannot get away from if you want any consistency to certain foods.  We've been keeping a low legume diet and Guar Gum is from legume.  It's not something that we will have in our house very often but also not something I will feel especially guilty buying especially since I had gone to the store with the expectation that our only option would be a soy whipped cream.  Not so!  It was just as delicious the second time round on some fresh strawberries and so we'll be bringing it back for the requested Strawberry Shortcake birthday cake for C next month.

It's been a while since I've played in the kitchen.  Finding limits and slowing down sure opens up time in the good old schedule!  Sweet, quality pumpkin pie time.  XO.  S