Ham with Pecan Glaze

One nice thing about not being able to have gluten is that you can have all the meat and vegetables that you can handle! I love ham when I allow myself the treat of having it. This is a delicious recipe that reminds me of dinner with my parents. I hope you enjoy this recipe as much as I do!


1/2 cup brown sugar
4 Tbsp honey
6 Tbsp unsalted butter
1/2 cup chopped pecans

4.5 lb cooked ham

Combine everything but the ham in a saucepan and cook together until the butter is melted.

Preheat oven to 275F. Place the ham in the center of the oven and bake for 10-15 minutes per pound or until the internal temperature is 140F.

About a half hour before the ham is done (for me about 115F) baste the ham with the pecan glaze. Continue to baste every 5 minutes until the ham is cooked.


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Cinnamon Popovers

This is a recipe I found on Glutenfreeda.com when i was looking for ideas for Easter breakfast. It is very simple. It uses a GF flour mix and I have included the GF flour recipe at the bottom.

2 large eggs
2 cups + 1 Tbsp GF flour
1/8 cup polenta
1/8 tsp salt
1/8 tsp cinnamon
1/2 cup milk

Combine all ingredients but the milk and mix until well blended. Then add the milk and blend again. The mix should be cooked from cold so cover it up and put it in the fridge for an hour or even overnight.

Put a small amount of melted butter or oil in each cup of a muffin tin. Put it in the cold over and begin preheating to 400F. When the over/pan are hot, remove the pan and pour the mix evenly among the muffin cups. Put it right back in the oven and bake for 30-35 minutes.

When they are golden brown, remove them from the oven and serve hot!


GF Flour

2 cups rice flour
1/3 cup corn starch
2/3 cup potato starch
1/4 tsp xantham gum


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It's Been A While...

Hello Everyone!

I haven't been updating as regularly as I would like lately but I am back on it! I have been working on a new blog as well as an eBook called Gluten-Free Me: Breakfast Recipes. Keep an eye out for my eBook in the coming months. I have a great collection of breakfast ideas as that can be the hardest time of day to plan meals for.

Thanks for sticking with me! I will have a new post every Monday! And I will keep you up to date on how the eBook is going. If it's a hit, I would love to do a lunch and dinner eBook, and of course, desserts!!

Thanks for reading, please feel free to leave comments, questions and concerns! Happy eating!

Gluten Free Items at McDonalds

        Beverages:


Apple Juice
Coffee
Hot Chocolate
White or Chocolate Milk
Orange Juice
Soft Drinks
Chocolate Triple Thick Shake
Vanilla Triple Thick Shake
Strawberry Triple Thick Shake




        Condiments:
Butter
Honey
Honey Mustard
Hotcake Syrup
Jam
Ketchup
Lettuce
Margarine
Mayonnaise
Mustard
Onion
Pickles
Tartar Sauce
Tomato




Apple Dippers and low fat caramel dip
American Cheese
Beef Patty
Breakfast Beef Steak
Canadian Bacon
Fruit and Yogurt Parfait (no granola)
Ice Cream Sunday
McFlurry with M&Ms
Sausage
Scrambled Eggs
Caesar Salad (without chicken)
Side Salad


Newman’s Own® Creamy Caesar Dressing
Newman’s Own® Cobb Dressing
Newman’s Own® Low Fat Balsamic Vinaigrette
Newman’s Own® Ranch Dressing
Newman’s Own® Salsa

Cream Cheese Pancakes/Crepes

So, I haven't forgotten about you guys. I have been working on another couple blogs and an eBook based on my gluten-free blog. I wanted to put together a more formal recipe book that you can download to your laptop, phone or iPad.

As far as what I have been eating, I have been sticking to meat and veggies (chicken and green beans; steak, potato and salad; fish and chips etc). I am finding this really a lot easier to keep to than I expected. I am focusing more on the things that are already gluten free that I can eat, and less into modifying the things I want to eat. The hardest part is that I discovered I am fighting off Candida. This requires a much more restricted diet than I was already on, so my food ventures have not been very exciting.

I would still like to share a new recipe with you that I have really been enjoying. They taste just like little flat cheesecakes! I am not sure I would want to go back to heavy pancakes after these!


CREAM CHEESE PANCAKES/CREPES


2 oz    Cream Cheese
2         Eggs
1g       Stevia Powder or Xylitol
1/2 tsp Cinnamon




1) Combine all the ingredients in a blender or with a hand mixer until smooth. 
2) Pour into a pan on medium-high heat and let cook for about 2 minutes before flipping over and cooking another minute or so. 
2) Serve with berries and fresh whipped cream!

Vegetarian Bean Chilli

When I found out all my sickness was caused by too much yeast in my belly i was dismayed and excited. This meant that gluten was not the culprit and I could get back to some of my favorite foods soon! It explained why removing gluten was making me feel better and also why I was having adverse reactions to sugar. I felt like I was limited to raw veggies. This week I have had enough, I want a real meal in my belly and Chilli hit the spot!

Ingredients:
1 can mixed beans (or kidney, black or anything you like)
1 can tomatoes (crushed, cubed, whole but squished)

2    stalks celery
1/2 onion chopped
      garlic cloves to your liking
1    green pepper

GF chilli seasoning (watch for cornstarch)


Brown all the veggies in a pot on the stove. The pour in the can of beans and the canned tomatoes. Pour in the chilli seasoning. I get mine in bulk and add as much as I like the taste of. Cover with a lid and let simmer for at least an hour.

Ta-Daaa! All done! You can add any veggies that you like that are "safe". You can also add ground meat. On my yeast-free diet I am only allowed chicken and fish so I love adding ground chicken to this. When I don't have to be so careful about my sugar intake I add carrots, coloured peppers and mushrooms.

Feel free to pop this all in the slow cooker and leave to cook while you are at work. Great meal to come home to!

Delicious, healthy and inexpensive! Perfect!

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Homemade Cream Cheese- So Easy!!

I love cream cheese and therefore find myself buying it often. I am not sure why I have not looked into making my own until now. I was amazed at how easy it was and so inexpensive! And if you make your own yogurt at home it is even better! It will cut down on the cost, packaging and you have more control over what you are consuming.


Ingredients:
1 quart (4 cups) plain yogurt (whole milk or low-fat is fine)


1) Put a colander in a bowl and line it with buttercloth. Add the yogurt and fold the cloth over the top (or cover with something).


2) Leave this in the fridge to drain for a minimum of 5 hours. For a thicker cream cheese let it drain longer.


3) Make sure to remove liquid as it drains so it doesn't reach the cream cheese and become reabsorbed. It is ready and you can eat it!


You can also try mixing in your favorite flavor of jam or some fresh herbs.




*** note: If you are using store-bought yogurt then the expiry date of your cream cheese will be the same as the yogurt***


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