Tuesday, October 1, 2013

Life in a Gluten Free Dairy Free Household.....WTH do I eat???

LOL, I know it sounds terrible right, but in all actuality....it's not too bad. Do I miss bread? Hell yes! Do I eat it sometimes when I'm out of the house and my daughter doesn't know. Hell yes! But, in the house, everything me and my husband eat is GFDF.

Studies have shown that children on the autistic spectrum function better off of gluten and dairy. Apparently the gluten acts like opiates in their system and zones them out like they are high.....no wonder bread is addicting! I miss those opiates in my own system....

The dairy is for digestive issues. Most of us don't digest dairy well, even if we think we do. My husband and I already have slight allergies to milk, so this one was super easy to give up. I already didn't cook with milk, because I grew up in a household with a brother who was VERY allergic. After twenty years in that house, milk was just an extra fridge item I never bought. Pretty much the only thing we had to stop buying was cheese and ice cream.

Sugar is the other thing the doctor wanted us to eliminate.
YEAH, that was not going to happen. LOL.

We do limit it a lot. She rarely has candy, never drinks anything with sugar, no fruit juice, no soft drinks, nothing. I'm sorry, but a 3-yr-old has no business having most of that anyway. Unless you are careful to buy 100% juice, you are just giving your kid sugar water anyway. *getting off my soapbox now* We bought a juicer and she loves making her up cup in the morning from the fruit and vegetables in the drawer.

We are starting to adopt a way of eating known as the Paleo lifestyle. It promotes healthy living and is completely gluten and dairy free eating, plus.....chocolate is still on the menu. These are smart people. Mamma has to have her chocolate! I only eat dark, anyway!

Here's one fabulous dessert from one of my favorite paleo blogs -- Chocolate Stuffed French Toast!


Mock Cornbread
Ingredients
Instructions
  1. Preheat your oven to 350°F.
  2. Grease an 8" x 8" baking dish, and set it aside.
  3. In a mixing bowl, whisk together the dry ingredients—almond flour, coconut flour, arrowroot flour, salt, and baking soda.
  4. In a separate mixing bowl, use an electric mixer to combine the wet ingredients—coconut milk, eggs, coconut oil, apple cider vinegar, and honey.
  5. Add the dry ingredients to the wet ingredients, and mix with the electric mixer until just combined.
  6. Use a flexible silicone spatula to transfer the batter to the greased baking dish.
  7. Even out the batter, and smooth the top with wet hands or the spatula.
  8. Bake for about 38 minutes.

Chocolate Stuffed French Toast
Ingredients
  • 1 pan of mock cornbread (p. 112)
  • 1/4 teaspoon liquid vanilla stevia
  • 2 ounces store-bought dark chocolate, cut into 1" squares
  • 6 eggs
  • 1 cup canned full-fat coconut milk
  • 1/8 teaspoon sea salt
  • coconut oil for frying
Instructions
  1. Make the Mock Cornbread, but add 1/4 teaspoon liquid vanilla stevia to the recipe with the wet ingredients.
  2. When the bread is completely cool, trim the crust from the sides and bottom.
  3. Preheat your oven to 300°F.
  4. Cut the bread into 4 squares. Then cut each square on the diagonal so that you have 8 triangles that are about 1 & 1/4" thick.
  5. Line a baking sheet with unbleached parchment paper, and bake the cut bread for 15 minutes.
  6. Flip the bread pieces over, and bake them for another 15 minutes. (Baking dries the bread so that it will absorb the egg mixture.)
  7. When the bread is done, remove it from the oven to cool, and turn off the oven.
  8. When the bread is cool, use a serrated knife to make an incision in the longest side of each triangle. Move the knife from left to right inside the incision to create a pocket for the chocolate.
  9. Stuff 2 squares of dark chocolate into each pocket. Repeat until all the bread has been stuffed.
  10. In a 9" x 13" or 3-quart baking dish, thoroughly combine the eggs, coconut milk, and salt with a fork.
  11. Place the stuffed bread in the egg mixture, and soak each side for a few minutes.
  12. Preheat a 12" heavy-bottomed skillet over about medium heat. Fry the stuffed French toast in coconut oil until nicely browned on each side.

Krystal Shannan 
Putting Magick in Romance One Soulmate at a Time
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1 comment:

  1. Oh honey!!! You need to come home full-time just to cook!

    ReplyDelete

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