I’ve always been a goal and list person. Part of my business goals for this year is to finish some certificate work. Today I’m back at the library working on my NAPO Workplace Productivity Certificate courses.
My life works better with my Passion Planner, a small notebook (I remember things better when I write them down), and a pencil bag full of colored pens. A snack and drink help too.
I try to break up my time and change where I am listening/watching the coarse. Also being in an area where I can stand up often helps me stay focused.
One of my 2017 goals is to drink more water. Okay this is actually a goal every year. I have tried many things to remind myself to – DRINK MORE WATER. Currently I am trying to make sure I like the glass I am drinking from. Also I am experimenting with adding fruit and herbs […]
Finding soup I can eat is hard. They all seem to have…tomatoes, or milk, or gluten….the list could go on. I like making my own broth and have done it both on the stove and in the crockpot for years. Since my husband was nice enough to get me a pressure cooker last year I am now using it to make bone broth.
I like to add all sorts of things to the pot. We have chicken at lest once or twice a week and I freeze the bones. I put one to three chickens worth of bones in the pot of the pressure cooker. I love celery, especially the leaves. This is one of those times that just using the stalks is fine. I add lots of carrots and at least half bulb of fennel. A whole onion peeled and cut into quarters, and lots of cloves of garlic. I like to add some ginger and turmeric, both peeled and cut in chunks. I like fresh thyme and sometimes fresh sage and/or lemon grass. I add whole lemon cut in half, and lots of salt and pepper. I like to add kelp powder and dried mushrooms, I prefer shiitake. I then add a splash of apple cider vinegar and coconut amminos before covering it all with filtered water.
I set my pressure cooker for at least 45 minutes and let it set for at lest 15 minutes before letting the pressure out and straining it into a container.
I then cover the chicken bones and veg with more filtered water and re-season (salt, pepper, kelp, and amminos).
Starbucks is one of our favorite places. It is always a bummer standing in line looking at all the pretty pastries in the case. We have shed many tears and had more than one argument about can we have it-NO!
So it is always exciting when there is something new in the packaged products that maybe we can eat. This fall it has been the Hippeas. The Fajita flavored ones are the preferred flavor. I can even eat the regular flavored ones. (No Nightshades!) And who doesn’t like a product with a pun for it’s name.
We have been dairy free about 9 years. Yes, it was overwhelming at first. Sometimes it is still overwhelming. The good thing is there are so many new and wonderful dairy free products being introduced all the time. We are soy protein and nut free also. That still leaves many alternatives for cooking, baking and eating.
Instead of butter we use Earth Balance Soy Free Buttery Spread. The red tub, and red sticks. We use this in every way you would use butter, baking, sauteing, and spread on a myriad of goodies.
My go to Milk alternative is Rice Milk. I do not have a brand favorite and use Rice Dream and Trader Joe’s depending on where I am shopping for the week. I use this is cooking, baking, on cereal, and countless other ways. I also like SoDelicious Unsweetened Coconut Milk for making thicker soups and roux.
We use Daiya Cheese both the mozzarella and cheddar, in shreds and slices. We melt this on pizza and use it in tacos. It also makes a wonderful grilled cheese sandwich.
Daiya Cream Chees is al so our choice of cream cheese. We use it on bagels, dips and anything else that calls for cream cheese.
When switching to dairy free foods there is an awkward transition faze where things do not taste right. For some it might be best to just not use any alternatives and eat other things for a while be for introducing the alternatives. They are not exactly the same and if you have a picky eater they are going to know that it is not their beloved mac and cheese.
Happy 2016! It’s the beginning of a new year, and that means many things…the school year is partway over, I am counting the hours until my children return to school, it is NAPO GO month, and there are 365 days ahead of me to reach the goals I am setting for the year.
I am always trying to find foods to go along with each holiday and occasion we celebrate. I had read a few years ago that it was good luck to eat black-eyed peas for New Years. I found this Hoppin” John recipe from Simply Recipes that was mostly free of the things we can not eat. I left out the green peppers and Cajun seasoning, no Nightshades. I also used a can of black-eyed peas and just warmed them through instead of cooking it for an hour. I served it along with a beef roast and roasted root vegetables. It was a great meal to start off the new year.
I love these cookies! They are so easy to make and who doesn’t like a chocolate cookie? These are great anytime of year but are an easy recipe to take to a cookie swap. They are dairy free, gluten free, soy free and nut free.
3 cups powdered sugar
2/3 cup unsweetened cocoa
3 egg whites at room temperature (you can also use egg whites in the box!)
1 Tablespoon vanilla extract
1 cup chocolate chips (we use Trader Joe’s semi-sweet)
Preheat oven to 350 degrees F
Line a cookie sheet with a silpat mat or parchment paper
In a bowl mix together powdered sugar and cocoa
Add the egg whites slowly. If the dough is too runny the cookies will spread out too much as they cook. They will still be yummy, just not in circular form.
Once the dough is wet but not runny add the vanilla and chocolate chips. Stir until the chips are incorporated throughout.
Scoop batter into mounds about two tablespoons in size onto the prepared baking sheet.
Bake in oven for 13-15 minutes until the tops are shiny and cracked.
Remove from oven and cool for a few minutes on baking sheet before transferring to a plate to finish cooling.