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The chaos of my life is channeled in the kitchen. I pour and I mix. I measure and I eyeball. I trust. I challenge. Not everything turns out, but I enjoy the journey.

I adore food and cooking. I find cooking & baking for food allergies to be a challenge that I relish. Here’s a few quick photos of what I’ve been playing with recently.

Blueberry Almond Oatmeal Cake 

Blueberry Almond Oatmeal Breakfast Cake

 

IMG_0877

 

 

 

 

 

 

 

   German Chocolate Cupcakes

 

 

I wish I had more photos, but usually I forget! Recently I’ve also made and absolutely enjoyed this watermelon salad, potato mac salad, onion hash w/ added fresh chives, apple cinnamon jicama breakfast porridge, I fell in love with this simple, yet filling spring vegetable stew w/ pistou, these thumbprint cookies deserve their awe-inspiring title, this chocochia “milkshake” hit the spot, baked donuts, and rosemary & olive savory scones

People often ask me about my diet. My biggest pet peeve? Please, please don’t ask me “What DO you eat?” or “What’s left to eat?” after I tell you about my diet. I take it seriously, and you making a joke about it won’t help.

It’s intense, but perfectly do-able. I’m eating better now that I ever have! It’s a joy to eat real, whole foods.

My diet is as organic as possible since I have an inability on the DNA level to detox chemicals well. I no longer eat gluten, dairy, soy, corn, processed sugars, chicken or eggs. I joke around that I’m a meat-eating vegan, since I am a vegan baker. I use stevia, raw honey, pure maple syrup, dates & very rarely coconut sugar as sweeteners in my cooking and baking.

It’s been a long, tough road but I love my diet. Some days I’m frustrated and tired of it all. I’ve fallen to the kitchen floor in frustration some nights while trying to find dinner. It is very hard to stay on top of, but I know that it has made a huge impact on my daily life and my health. I feel better. I feel much, much worse if I cheat and eat something I’m intolerant to. It’s as simple as that. Period.

More food talk to come!

Happy eating :)

 

molly

 

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”

Julia Child

I might have gone a little cupcake crazy. I’m not sure. I mean, how many cupcakes does that constitute? Because, I made more today. I couldn’t help it! The muffin tins were out, the new jar of agave was in my line of sight, and we had a family friend over for dessert and coffee. Coffee was made to be pared with chocolate. Don’t deny it.

Cupcake Crazy!

I made the chocolate cupcake recipe from elana’s pantry exactly as written. And, ohmygoodness, these cupcakes are amazing! They mixed up so quickly, and I didn’t even bother to drag out my mixer. I love batter that I can whip up with a whisk. (I love my whisk, too. It might disappear from my parent’s kitchen when I eventually move out.)

Coconut flour fascinates me. I’m not ready to experiment with it on my own yet though. I can’t get a handle on the liquids ratio. But every recipe I try with it is wonderful! And it makes such moist and spongy muffins and cupcakes. That much I know!

So, this recipe is highly recommended!

I whipped half a stick of butter, a few scoops of cocoa powder, a few drizzles of agave syrup, and small amount of melted chocolate together to make a quick frosting. Yum! A little buttery for my taste, but it was fast and painless. I can’t find a stevia-sweetened frosting recipe. Anyone know of one? Or honey based? I’m trying out a cream cheese/honey recipe tomorrow, but my mom doesn’t do dairy.

Ignore the white cupcake in the photo. More on that one tomorrow.

 

Sweat dreams, molly

 

“Those who are crazy enough to think they can change the world, usually do”

I’ve been working on this post for so long that I barely remember what it all was that I wanted to say. In fact, this post has been so long in the works that apparently I’ve got another appointment with my LLMD next week. That works out wonderfully since I’ve forgotten my last one! (Surprise, surprise.)

I do remember that last month I walked into the office in the midst of my abdominal troubles. Near constant pain, swelling, and complete loss of appetite. My doctor had me get an ultrasound for a suspected enlarged spleen. That ultrasound came back within normal limits. But I was still left with the pain, not to mention the swelling. There really wasn’t much we could do. I wrote about this extensively here.

I also had a blood draw that day to check on my liver panel. Being on the Mepron was worrying with the toxicity, and now those new symptoms. Last week I came home from the Senate hearing and found a message from my LLMD waiting for me. My liver panel numbers were significantly higher than my December results had been. At my January appointment we had decided to wait and see what another month on the Mepron would produce. My Babesia symptoms had flared, and not broken yet.

Instead, with these new liver panel numbers I was instructed to stop the Mepron until we could discuss the situation with my doctor in depth. So, I was on the yellow stuff one morning, and off that night. Just like that!

I think it shocked my system, frankly. Last week was one long herx. I barely made my school deadlines, and by the end of the week I had a migraine like I hadn’t had in months. I can only describe it as a headache so intense that it reminded me of the ICP episode of last year. I had a constant low-grade temperature, and an increase in brain fog.

But by Sunday morning I was feeling well enough to follow-through with my plans to volunteer at my old elementary school’s Mardi Gras, and then spend the afternoon with friends. It was a joy! And, I couldn’t believe my luck when I felt well enough the next day to spend another afternoon with friends! Things were looking up. The herx had lifted. Lifted, that is, all except for one symptom. I’ve still got the headache I got the day after I stopped the Mepron. It’s no longer a migraine, but it’s a headache. And it isn’t letting up.

As far as I can tell I’m still showing symptoms of Babesia. But, I’m waiting to hear my LLMD’s opinion next week.

I feel differently since stopping the Mepron, however. I don’t know how to describe it. A word isn’t coming to mind. I think my energy levels are a little higher, and my stomach has felt better since last week. My concentration level and cognitive functions are fleeting though.

Yesterday I couldn’t settle down to work on homework. Something just wouldn’t let me concentrate on what was in front of me. Instead I found myself making bread. Gluten-free bread. From scratch! I don’t even remember starting – I just recall being in the thick of measuring flours and smelling yeast. I made a big pot of quick lentil soup for dinner (I’ve been craving lentils like crazy!), and threw together a chocolate pudding to set overnight. I was a madwoman in the kitchen and I could barely stand by 7 o’clock.

I do feel that I’m not getting enough probiotics in my routine. And, adding more can only help my abdominal issues. I do take a supplemental probiotic, but I want to be adding additional foods to that. So – deep breath – starting this week I’m going to begin brewing kombucha (fermented tea) and give that a shot. I’m also very interested in water kefir as a dairy-free kefir option.

I had the opportunity to spend the afternoon today at the MN hearing for the house version of the Lyme protection bill, HF 2597. No vote yet. The bill was tabled.

More soon. I feel sleep coming, and not a moment too soon.

Peace and healing, molly

 

“So what do we do? Anything. Something. So long as we just don’t sit there. If we screw it up, start over. Try something else. If we wait until we’ve satisfied all the uncertainties, it may be too late.” – Lee Iacocca

Ah. I love baking. It’s such a calming experience. I feel so much more relaxed after time in the kitchen (on most days). Tonight I had 3 very overripe  bananas – that had accidentally ripped open this morning – sitting on my counter. What to do, oh what to do?

Banana bread of course!

I have no clue why, but I’ve been craving banana bread for the past 3 weeks. I’d made a loaf a few weeks ago when the craving began that was delicious, but of course when I went looking for it I couldn’t remember which recipe I’d made! Well, to be honest, at first I couldn’t even find it. Then – aren’t I smart? – I thought to look in our growing GF cookbook binder. Sadly, I found several banana bread recipes there and not just one. That would have been too easy.

Confusion ensued.

In the end I gave up and decided to go searching for a new recipe. A better recipe. I’ve experimented with stevia sweetened baked goods. I’ve even had a few good results! But the recipe I found tonight is A-M-A-Z-I-N-G. Ok, so maybe not that dramatic. But it is delicious!

It’s gluten-free, sugar-free, dairy-free and yeast-free! Guilt-free goodness, my Lyme friends!

It’s not beautiful, but here’s a photo:

Banana Bread Remains

It tasted better than it looks, I promise! The bread stuck in my pan and the entire loaf fell apart. Better luck next time. Hey, at least I got to eat the middle part first (my favorite). I’ll post the recipe eventually. I want to make a few revisions to it still.

I know what I’m having for breakfast. Yum!

Peace and healing, molly

 

“The roots of all goodness lie in the soil of appreciation for goodness.” – Dalai Lama

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