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Topics - scrupulousgirl

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1
Food Elements / Zenbelly Lemon Pound cake
« on: November 16, 2014, 10:56:07 AM »
Friday night, I made the Lemon Pound cake from the Zenbelly cookbook. Last night as a snack, I had a slice of the cake and made some Whipped cream to go with some Fresh Strawberries. It was wonderful! Wanted to share a pic
Bailey

2
General Discussion / Deep Freezer
« on: November 10, 2014, 02:45:24 PM »
I have decided that I am going to invest in a small 5 ft Deep freezer. I have also recently purchased a Food saver Vacuum pack sealer machine and just wondered for those of you who have a Deep Freezer, are you storing mainly meat and special flours there or are you making tons of make-ahead meals so you always have something on hand? What is the best way to organize it? Any help would be much appreciated.

Bailey

3
If you have the Original WB cookbook, get it out and make this recipe on Page 146. I did not make the cheese sauce tonight, since I am off dairy, but am considering a splurge for it the next time I make these and I think that could be this weekend. They were really good and such a super easy recipe! A family friend told me she made them with the sauce and everyone in her family devoured them. This was a recipe that really helped bump up my confidence in the kitchen. Cooking doesn't have to be as difficult as we sometimes make it out to be  :)

Bailey

4
General Discussion / KerryGold butter + Canola oil Jimmy Moore post
« on: October 27, 2014, 10:09:55 AM »
Has anyone else seen this yet? Just saw it on Twitter

Another reason to read any and all labels! Funny enough, if you Google Kerry Gold and Canola oil, you'll find a history of things from 2011 including some Blog posts of people I hadn't been following.

Bailey




5
Wheat Free Recipes / Looking for a Safe Nutella Recipe
« on: July 08, 2014, 06:14:11 AM »
I am wondering if any of you seasoned Bakers have a safe Nutella recipe you love or have you tried Civilized Caveman's Not-ella recipe and enjoyed it? Or, are you just using the store-bought Nutella? If you do have a Recipe, could you kindly pass it along?

Thanks!

Bailey

6
General Discussion / Sun exposure and tanning
« on: June 30, 2014, 12:02:00 PM »
I am hoping this isn't a duplicate post. I looked on the Vitamin D thread, but didn't see anything there. I thought about a month or two ago there was a short discussion about how easily people are actually tanning and not burning since going Grain-free. This has been my experience and while I don't spend a lot of time out in the sun, I am trying to get more than I normally do since I am working towards bumping up my Vitamin D levels in association with now doing 10,000 units vs 5,000 unites of D3 supplementation. If I am correct and there was really a discussion on this board about sun exposure and tanning vs burning, could someone kindly point me back to that thread? I am glad to have some color, but don't really understand the reasoning for why getting off grains would cause me to no longer burn like I used to.

Bailey

7
Food Elements / Paleo Coconut Flakes cereal (Julian Bakery)
« on: June 15, 2014, 07:46:22 PM »

8
http://finance.yahoo.com/news/independent-bakeries-are-a-dying-breed-185447965.html

Wow! It's really catching on, isn't it?! I am sorry for the loss of their business. Glad to know people are paying attention to new opportunities though.

Bailey

9
Off Topic Discussions / For Ladies Only (Menstrual Cup)
« on: May 27, 2014, 02:26:07 PM »
I don't know if for those of you who still get your period have ever heard of or tried a Menstrual cup (silicone cup that holds your flow) vs using Tampons or Pads, but I tried a cup for the 1st time this month and with the success that I had, I think I am confident in saying I will be ditching Tampons and Pads. No more ooopss I'm out of or I have to get to the store for more pads, etc. or rushing to empty the trash before guests come by, etc., etc. Google Menstrual cups and do your research to see what might be the right one for you. I'm a happy to reduce my Carbon footprint a step further! There's also plenty of Youtube videos with information about the cups.

Bailey

10
General Discussion / Penzy's Spice store
« on: April 30, 2014, 06:55:00 PM »
I am going to Penzy's for the 1st time this Weekend. Is there anything they are known for or something special I should keep an eye out for there? It's about (45) minutes drive and going with mom since she's familiar with the area. She had never heard of it so it will be an adventure for both of us. I need Cinnamon and Chili powder for sure, but didn't know what else might be interesting. Or, is it just not a big deal kind of place? Do you need to be a super skilled cook to enjoy that sort of place?


http://www.penzeys.com


Bailey




11
General Discussion / Thyroid Sessions
« on: April 30, 2014, 11:19:43 AM »
If you subscribe to GrassFed Girl's Newsletter, you probably saw this today, but in the event you do not and are interested in Thyroid information, Dr. Tom O'Bryan that helped put on the Gluten Summit last Fall is a part of this.

http://thethyroidsessions.com/

Bailey

12
General Discussion / Headache
« on: April 25, 2014, 02:59:13 PM »
I don't know if today's minor headache is because I haven't been hydrated as much as normal. It was much busier than I expected and I didn't get my water in like I normally do during the day. I still have some time before bed to get in some water, but I wonder what else could be causing it. Not sure that it's a "stress" headache, even though it's in my neck and shoulders and that's where I used to get them.

For about 8 months, I went mostly pain reliever free during the time of my cycle. I've on occasion taken a dose or two of Ibuprofen, which seems to help better now, but really prefer to stay off the NSAIDs due to everything I've learned and how it is related to Leaky Gut.

I found this article today by Mickey Trescott who has a great Cookbook out on the Autoimmune Protocal and she discusses White Willow Bark.

Has anyone taken it and do you really just take it at the time you have an ache/pain? I have taken Feverfew in the past, but stopped it a couple of months ago as I was trying to lessen the amount of supplements to try some changes in what I'm doing. If you have any suggestions for an alternative to NSAIDs for pain, please let me know.

Thank you!

Bailey

13
I also tried this recipe this week and thought it was good. Normally, I make one similar, but with Cabot Full Fat yogurt. I had to try this out since it's made with Sour cream. Sounded odd, but tastes good to me.

1/2 C Organic Sour cream
2 tsp Unsweetened Cocoa powder (I used Navitas Raw Cacao powder)
8 Drops Liquid Stevia
10 Drops Pure Almond extract or to taste

Put all ingredients in a bowl, mix well and enjoy!

1 Serving with 255 Calories, 23.4g Fat, 4.7g Protein, 6.4g Carb, 5.4g Usable carb 1g Fiber

14
I've been wanting to make this for a long time and finally did it this morning and I must say, I felt like I was at Panera. While I'm not a seasoned cook by any means, I thought this was really good. I don't have enough experience to tell you what else you could add to kick it up, but as is, I think it's fine.

After steaming the Broccoli, I whizzed everything up in my Vitamix for a couple of minutes and it came out nice and smooth. Of course, you could hold back some of the Broccoli and chop it up to add if you prefer pieces of Broccoli in your soup.

Ingredients:

(2) Cups Broccoli florets, steamed
4oz Cream cheese, softened
(2) Cups water
1/4 C Heavy whipping cream
1/2 C Bone broth or Chicken stock
1 tsp Salt
1 C Cheddar cheese, Shredded
Pepper to taste

(4) Servings
280 Calories, 25g Fat, 11g Protein, 1g Dietary fiber, 3g Usable carbs

15
Wheat Free Recipes / Parboiled Rice Bowl (Resistant starch Recipe)
« on: April 16, 2014, 10:49:52 AM »
Yesterday, I saw this article from Richard Nikoley and since the recent Resistant Starch debate, wanted to try to catch-up some more on it. Then, stunningly, came across the below Recipe on Yahoo. I found Uncle Ben's Original Parboiled rice at Publix. The Nutritional panel shows 37 Carbs for 1 cup, but was planning to only have 1/2 Cup so I will get (2) meals out of it. Will be making this for Dinner Thursday.

ETA: Maybe someone can fix the Link for the above referenced Article. Here's the URL http://freetheanimal.com/2013/12/parboiled-nutritious-resistant.html

*Note: The below is copied straight from the Yahoo article. The only substitution I am making is by using the Uncle Ben's Original Parboiled rice.

RICE BOWL WITH FRIED EGG AND AVOCADO

If you need a quick, healthy meal that’s ready in a flash, but can’t bring yourself to eat
one more chopped salad, take heart: This rice bowl is your new best friend. (We’ve told
you about lunch bowls, right?) With fiber-rich brown rice, protein-packed egg, creamy
avocado for texture, and raw scallion for some bite and zing, this nutritious meal is
anything but boring. Add a drizzle of hot sauce over it all to spice things up, if you like.
Make it extra easy on yourself by cooking a big batch of rice in advance, then assembling
the bowls throughout the week. It’s a lunch (or dinner!) that takes the guesswork out of
simple, flavorful food.

RICE BOWL WITH FRIED EGG AND AVOCADO

Brown rice—higher in fiber and other nutrients than its white counterpart—is the perfect
vehicle for this quick, protein-heavy lunch.

Ingredients:
• 4 scallions, thinly sliced
• 2 cups cooked White rice
• 1 teaspoon red wine vinegar
• Kosher salt, freshly ground pepper
• 3 tablespoons olive oil
• 4 large eggs
• 1 avocado, chopped
• Hot sauce (for serving)

Preparation:

Mix scallions, rice, and vinegar in a small bowl; season with salt and pepper.
Heat oil in a nonstick skillet over medium-high heat. Crack eggs into skillet; season with
salt and pepper and cook until whites are set around the edges, about 1 minute. Flip eggs
and cook to desired doneness, about 30 seconds for a runny yolk.
Divide rice among bowls; top with eggs, avocado, and hot sauce.

16
Wheat Free Recipes / Gluten-Free meatballs
« on: February 19, 2014, 10:58:19 AM »
I absolutely had to make some Meatballs, which I haven't had in almost (9) months, since I began the WB lifestyle. I've never made them before and wished I had known how easy these are! I tried this Gluten-Free meatball recipe and thought that they came out pretty well for my 1st time. They were not dry at all, which was wonderful!  Can anyone suggest when you're making Homemade meatballs, is there a better meat blend to use for more flavor? My Publix now has Grassfed Pork. I cannot recall if they also had Grassfed Lamb.

http://glutenfreehomemaker.com/gluten-free-meatballs/

I used Grassfed Beef from Publix, Almond milk since I don't use Milk, Coconut Aminos in place of the GF Soy sauce it calls for and Bob's Red Mill Potato flakes.  What recommendations or suggestions do you have to improve?

TIA

Bailey

Meatballs – Baked Author: Linda Etherton Prep time:  15 mins Cook time:  15 mins Total time:  30 mins Serves: 8 Ingredients
  • 1 pound ground beef (I used 80% lean)
  • ⅓ cup instant potato flakes (or dry gluten-free bread crumbs)
  • ¼ cup milk (or substitute or just water)
  • 1 Tablespoon gf soy sauce
  • 1 Tablespoon parsley
  • ¾ teaspoon salt
  • ⅛ teaspoon pepper
  • ⅛ tsp. garlic powder
  • 1 egg
Instructions
  • Place all ingredients in a bowl.
  • Combine well using your mixer with the paddle attachment, your hands, or a large fork.
  • Gently form balls about 1½ inches in diameter. Place them in a greased baking dish.
  • Bake at 400 degrees about 15 minutes. Cut one of the meatballs to check for doneness.
  • Use them in your favorite meatball meal. If freezing, let the meatballs cool, then place them in a freezer bag or container. Don’t forget to label it!

17
Food Elements / Velveeta
« on: January 26, 2014, 05:23:25 PM »
Thinking of the upcoming Super Bowl weekend and trying to stay on track, I would like to make my mom's Recipe for Tex-mex dip, which I did indulge in at Christmas time. Problem for me is I have no idea if there is a better cheese out there that I can use in place of the (3) pounds of Velveeta this recipe calls for. The one other questionable ingredient it calls for is a can of Golden Mushroom soup.


Here's the full Ingredient list:


1 lb Ground beef
1 lb Sausage (medium hot) optional
1 Medium onion
1 teaspoon minced garlic
3 lbs Velveeta (cubed)
2 (10 oz) can Ro-tel Diced Tomatoes & Green chilies
1 can Golden mushroom soup




Any suggestions or recommendations for updates/changes are welcome. We serve these with Scoops Corn chips, but if you have a better recommendation I am open to that as well. For me, this is a huge cheat. 7 1/2 months in, I'm 40lbs down and need to keep the good things going, but we usually make this a few times a year, so if I can make it better, I would like to.


Thanks!


Bailey






18
Wheat Free Recipes / Baked Eggs from Against All Grain
« on: January 24, 2014, 01:31:36 PM »
Good afternoon, Everyone.

I am planning on trying this recipe in the next week or so. Has anyone else done a Baked Egg recipe similar to this or do you have another Recipe that you prefer that turned out well?

http://www.againstallgrain.com/2013/01/22/italian-baked-eggs-oeufs-en-cocotte/

TIA

Bailey


19
Wheat Free Recipes / Chili Cheese Squares
« on: January 08, 2014, 01:47:28 PM »
These are my Mom's Chili Cheese Squares. She's been making this recipe for at least 25 years or more. It's a great Appetizer or could be lovely Breakfast or Dinner depending on how much you wanted to eat or just as a side item.

(1) 4oz can chopped green chilies, drained
(1) lb Grated Sharp Cheddar cheese
(6) Eggs
1/4 Cup Sour cream (optional)
(1) small jar pimentos, drained (optional)

Grease a 9x9" Glass pan. Spread the chopped chilies over the bottom of the pan. Sprinkle the Grated cheese over the chilies. Beat the Eggs well. Add the Pimentos and Sour cream if using. Pour the Egg mixture over the cheese. Bake at 350' for 30 minutes. Cool until just warm, and cut into squares.

Enjoy!

20
General Discussion / Cold Life Organics in Atlanta, Georgia area
« on: December 26, 2013, 11:36:42 AM »
Last week and this morning, I heard this Commercial for Cold Life Organics on the Radio on the way to work. I'm just starting to check into today. I had forgotten to look up the Website http://www.coldlife.com/ last week, but for those of you in the Atlanta area (I believe that includes Lila, not sure who else) thought if you weren't already aware of this organization that it might interest you.

21
Wheat Free Recipes / Wheat Belly Cookbook Turkey Chili
« on: December 05, 2013, 08:18:33 AM »
A family friend made the Wheat Belly Cookbook Turkey chili. She is not doing WB whole-heartedly at all, but she is a great cook and likes to try different Recipes. I tried some of the Turkey Chili and highly recommend it. It is very flavorful!! It looks like a very easy recipe and I am planning on picking-up the ingredients to make this weekend. I will say the Nutrition info in the book makes it seem pretty carby at 31g so it isn't something you would want to have regularly, but if you're doing a carb-refeed, this would probably work. It has Bell Pepper, Zuchinni and Carrots in it.



22
General Discussion / Weight loss phase and Fasting
« on: November 22, 2013, 11:05:29 AM »
Good afternoon,

I start the 6th month of being completely Wheat and Grain free tomorrow. I have lost 32lbs so far. I have PCOS and am insulin resistant.

I will also note that I KNOW that you're not supposed to count calories, but what do you do on days when you have absolutely zero hunger notification for 18 - 20 hours and it's becoming a daily thing?

In the past, I have read on here that many people don't get hungry until late in the day. This has been happening to me recently more often than I'm mentally comfortable with. Intermittent fasting has always come easily and never had a problem with that, but a simple zero no hungry feeling for 20 hours on a regular basis is making me uneasy. I am not the type who can sit down and eat even 600 - 800 calories in 1 meal, which is why the last several months I have continued to have something at Breakfast, Lunch and Dinner.

I'm getting very concerned about inducing a bad stall by simply not being hungry at all and then later in the day not taking in enough calories. I'm eating the wonderful Cocoa Fat bombs someone posted about a month or so ago and consuming other fats when I do eat, but on days that you really eat drastically less, I don't see how this can be a good thing.

I know that it's going to just take time. I have close to 100lbs to lose. I wonder how you mentally get past the feeling of thinking you're going to go into starvation mode and how you can continue to lose weight. For someone like myself who can't eat a huge meal and needs to spread it out throughout the day just to get it in, even if you're not actually hungry, do you eat anyways?

-Bailey

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