With the holiday season approaching, I'm out searching for snack/dessert options. This recipe is a good all around choice - Puppy Chow! Some might call it Muddy Buddies? It has always been Puppy Chow in my circle, so, here ya go!
Puppy Chow
9 cups rice, corn or chocolate Chex cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1 1/2-2 cups powdered sugar
1. Measure cereal into large bowl, set aside.
2. In glass mixing bowl, mix chocolate chips, peanut butter and butter. Heat on high in microwave for 30 second intervals until a smooth texture is achieved. Then add vanilla.
3. Pour melted mixture over cereal stirring until cereal is well coated.
4. Place powdered sugar in paper grocery bag. Put entire mix in bag. Shake until all is well coated.
5. Store in air-tight container.
You can use peanut butter chips in place of chocolate chips if you prefer more peanut flavor. The powdered sugar is a judgement call, some like it more than others, less calories if you use less though.
Also, to be clear, DO NOT give this to your dog due to chocolate content. This is a human only recipe.
Showing posts with label Wheat Free. Show all posts
Showing posts with label Wheat Free. Show all posts
Tuesday, October 25, 2011
Sunday, October 23, 2011
Egg Noodles? What to do?
So, I've been wanting to make chicken noodle soup, but knew that normal egg noodles are made with wheat just like any other pasta. So, what to do?
I could make homemade noodles with a substitute flour, but upon looking up recipes, it seemed so complicated. I am sure that once I get the hang of substitutes and mixing the various ingredients, it will be easier for me, but still at the start of this journey more or less.
I've been searching wheat free options for most noodles and end up with either rice pasta or corn pasta. Rice pasta is nearly identical to "normal" pasta, just taking a little longer to cook. Corn pasta is something else I have found, but not tried yet. In my journey to find ingredients to suit this diet, I have searched several locations in my region, but not finding a great deal that I am happy with. In my travels north this past week, I saw just how limited my options really are in my area. We are very much lacking in southern Indiana/Illinois. I wish to change this, but, that is a whole other blog.
So, there is a store in Winona that is similar to a Co-Op in that they have a ton of fresh local produce as well as specialty products and international products. I so wish I had this store at my fingertips all the time! I was looking through their pasta options and found wheat free egg noodles. They are made from barley. They were pretty close to what we are all used to, having a mild aftertaste that "normal" egg noodles don't have. Cook time was longer of course, but the end result was nearly normal chicken noodle soup! I was ecstatic! So yay barley!
Just as a final note, barley is wheat free, but not gluten free. If you are looking to eliminate just the one ingredient as I am, this is a good option for you. If you are allergic to gluten, then you know barley has gluten, but wanted to make sure I made this clear.
I could make homemade noodles with a substitute flour, but upon looking up recipes, it seemed so complicated. I am sure that once I get the hang of substitutes and mixing the various ingredients, it will be easier for me, but still at the start of this journey more or less.
I've been searching wheat free options for most noodles and end up with either rice pasta or corn pasta. Rice pasta is nearly identical to "normal" pasta, just taking a little longer to cook. Corn pasta is something else I have found, but not tried yet. In my journey to find ingredients to suit this diet, I have searched several locations in my region, but not finding a great deal that I am happy with. In my travels north this past week, I saw just how limited my options really are in my area. We are very much lacking in southern Indiana/Illinois. I wish to change this, but, that is a whole other blog.
So, there is a store in Winona that is similar to a Co-Op in that they have a ton of fresh local produce as well as specialty products and international products. I so wish I had this store at my fingertips all the time! I was looking through their pasta options and found wheat free egg noodles. They are made from barley. They were pretty close to what we are all used to, having a mild aftertaste that "normal" egg noodles don't have. Cook time was longer of course, but the end result was nearly normal chicken noodle soup! I was ecstatic! So yay barley!
Just as a final note, barley is wheat free, but not gluten free. If you are looking to eliminate just the one ingredient as I am, this is a good option for you. If you are allergic to gluten, then you know barley has gluten, but wanted to make sure I made this clear.
Friday, October 14, 2011
Wheat Free/Gluten Free Pancakes
We are big on "Big Breakfast" at our house. Every Saturday we have either pancakes/waffles/French toast with either sausage or bacon. So, we had to find a way to fit this into our menu.
***********************
Pancakes
1 egg
1 cup milk or buttermilk
2 tablespoons canola oil
1 cup gluten free flour
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1.) Combine all ingredients in bowl using whisk until smooth.
2.) Grease a hot griddle.
3.) Pour batter by spoonful until desired pancake size is achieved.
4.) When pancake begins to bubble and bubble stay, flip. Cook other side until golden brown.
*****************************************
This recipe adapted from the Betty Crocker cookbook. I used the Jule's Gluten Free flour mixture I blog about in a later post. There wasn't a marked difference between this flour and regular flour. Very pleasantly surprised!
***********************
Pancakes
1 egg
1 cup milk or buttermilk
2 tablespoons canola oil
1 cup gluten free flour
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1.) Combine all ingredients in bowl using whisk until smooth.
2.) Grease a hot griddle.
3.) Pour batter by spoonful until desired pancake size is achieved.
4.) When pancake begins to bubble and bubble stay, flip. Cook other side until golden brown.
*****************************************
This recipe adapted from the Betty Crocker cookbook. I used the Jule's Gluten Free flour mixture I blog about in a later post. There wasn't a marked difference between this flour and regular flour. Very pleasantly surprised!
Tuesday, October 11, 2011
Wheat Free/Gluten Free Salmon Patties
Salmon Patties
1 can salmon
1/2 cup crushed corn flakes
1 egg
salt & pepper to taste
2 tbsp. canola oil
2 tbsp. white rice flour
1. Open salmon, drain, pick out little round bones.
2. Add egg, corn flakes and seasoning. Mix together.
3. Divide mixture into four parts. Hand form into patties.
4. Dip patties into white rice flour and then place in skillet of heated canola oil.
5. Cook until browned on both sides.
6. Enjoy!
1 can salmon
1/2 cup crushed corn flakes
1 egg
salt & pepper to taste
2 tbsp. canola oil
2 tbsp. white rice flour
1. Open salmon, drain, pick out little round bones.
2. Add egg, corn flakes and seasoning. Mix together.
3. Divide mixture into four parts. Hand form into patties.
4. Dip patties into white rice flour and then place in skillet of heated canola oil.
5. Cook until browned on both sides.
6. Enjoy!
Wheat Free/Gluten Free Macaroni & Cheese
Wheat Free Macaroni & Cheese
12 ounces wheat free pasta
12 ounces Velveeta, cubed
1/2 stick butter
3/4 cup milk
salt & pepper to taste
1. Cook pasta to preferred level of doneness (I like al dente). Drain.
2. In separate non-stick pan, melt butter, add milk and cheese. Stir constantly until a smooth texture is achieved.
3. Remove cheese sauce from heat, add in pasta. Stir until well coated.
4. Season to taste.
5. Enjoy!
12 ounces wheat free pasta
12 ounces Velveeta, cubed
1/2 stick butter
3/4 cup milk
salt & pepper to taste
1. Cook pasta to preferred level of doneness (I like al dente). Drain.
2. In separate non-stick pan, melt butter, add milk and cheese. Stir constantly until a smooth texture is achieved.
3. Remove cheese sauce from heat, add in pasta. Stir until well coated.
4. Season to taste.
5. Enjoy!
Saturday, October 1, 2011
Research
The main part about starting this diet and/or choosing this lifestyle was research.
Initially, I read an article in Woman's Weekly that gave me the idea for trying this diet. In the article, they suggested a new book called Wheat Belly by William Davis, M.D. He and his research are the driving force into this article. I could not get my hands on this book in particular, but found plenty of information online and at my local library.
If you Google wheat free diet, you can find all sorts of articles, recipes, blogs and research. Most people seeking this lifestyle do so due to an allergy. Same is true for going gluten free.
We are not allergic to any of these ingredients. That we know of!
Going wheat free only COULD lead to the potential of:
Relief of arthritis
Relief of high blood sugar
Relief of high cholesterol
Relief of acne
Relief of tummy troubles
Relief of fatigue
and of course, the kicker for us in our final decision, weight loss.
Today's wheat is nothing like the wheat of our forefathers. It has been so dramatically changed due to breeding, trying to grow super crops, trying to prevent bug infestation, etc.
I like to read articles from Dr. Mercola's website and from Natural News. These are just two very good websites of many with articles related to what they call GMO's or Genetically Modified Organisms. When something like wheat is genetically modified, it can lead to serious health implications, only people don't realize it is being done to them!
I urge you, if you haven't already, do some research and educate yourself. Don't take my word for it. Educate yourself and form your own opinion. I promise you, it will open your eyes. You will be shocked and horrified at what you see.
Today's wheat is very much genetically modified, and thus causing many medical conditions.
Initially, I read an article in Woman's Weekly that gave me the idea for trying this diet. In the article, they suggested a new book called Wheat Belly by William Davis, M.D. He and his research are the driving force into this article. I could not get my hands on this book in particular, but found plenty of information online and at my local library.
If you Google wheat free diet, you can find all sorts of articles, recipes, blogs and research. Most people seeking this lifestyle do so due to an allergy. Same is true for going gluten free.
We are not allergic to any of these ingredients. That we know of!
Going wheat free only COULD lead to the potential of:
Relief of arthritis
Relief of high blood sugar
Relief of high cholesterol
Relief of acne
Relief of tummy troubles
Relief of fatigue
and of course, the kicker for us in our final decision, weight loss.
Today's wheat is nothing like the wheat of our forefathers. It has been so dramatically changed due to breeding, trying to grow super crops, trying to prevent bug infestation, etc.
I like to read articles from Dr. Mercola's website and from Natural News. These are just two very good websites of many with articles related to what they call GMO's or Genetically Modified Organisms. When something like wheat is genetically modified, it can lead to serious health implications, only people don't realize it is being done to them!
I urge you, if you haven't already, do some research and educate yourself. Don't take my word for it. Educate yourself and form your own opinion. I promise you, it will open your eyes. You will be shocked and horrified at what you see.
Today's wheat is very much genetically modified, and thus causing many medical conditions.
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