Easy Dairy Free and Gluten Free Strawberry Cobbler

The morning started by my oldest daughter M, asking me what I was going to do with all the frozen strawberries in the freezer. She is our family organizer and the strawberries were cramping her style while she was organizing the fridge and freezer compartments. I decided to go to google and search for an easy cobbler recipe. I found this recipe on The Spruce website. The reason this recipe caught my eye is that it used all real ingredients and I would be able to substitute my dairy free products for all the milk products. As many knows, I was diagnosed with a dairy allergy last year along with previously being diagnosed with a gluten intolerance. Doesn’t this picture display deliciousness?

Strawberry Cobbler

You are going to love how this recipe is so easy!

Ingredients:

1 1/2 cups of strawberries

For the Cobbler Batter:
1 cup organic cane sugar
1 cup gluten-free coconut flour
1 3/4 teaspoons gluten-free baking powder
1/2 teaspoon salt
1 large egg
6 tablespoons melted earth balance dairy free butter
2 tablespoons coconut milk
1/2 teaspoon vanilla

For the Topping:
1 tablespoon organic cane sugar
1/4 teaspoon ground cinnamon for topping

Directions:

gluten and dairy free strawberry cobbler

  1. Preheat oven to 350 degrees.
  2. Spray an 11×14 glass pyrex dish with olive oil or your spray of choice. Pour the strawberries into the baking dish.
  3. In a mixing bowl, mix the flour, sugar, baking powder, and salt until thoroughly combined.
  4. Add remaining ingredients, egg, melted earth balance butter (keep 2 tablespoons to pour over batter), coconut milk and vanilla. Beat until well blended. I used a fork to blend.
  5. Evenly spread the batter mixture over the strawberries.
  6. Pour the remaining melted butter over the batter and top with sugar and cinnamon.
  7. Bake for 35 to 40 minutes. The batter will be golden brown.
  8. Enjoy!

Gluten and Dairy Free Strawberry Cobbler

Gluten-Free and Dairy-Free No Bake Energy Bites

Ever since L’s diagnosis, we say no to processed foods. We enjoy knowing what is in our foods that we eat. We are all healthier and living a more natural lifestyle. Each week, I love making the no bake energy bites for a quick snack during the day. They are delicious and so easy to make.

No Bake Energy Bites

Ingredients

1 cup 100% dry oats (gluten allergy or intolerance ensure it is gluten free oats)
1/2 cup peanut butter
1/3 cup honey
1/2 cup ground flaxseed

Directions

– Add all ingredients to a bowl and mix well. Put the bowl in the fridge for at least 30 minutes.
– After time in the fridge, take a spoon and scoop enough to make a ball in your hand.
– I was able to make 20 balls.
– Store in the fridge in an airtight container.

Enjoy. Your entire family will enjoy these bites. You will be making them each week!

My New Favorite Summer Drink Obsession

All Natural Eating Leads to Weight Loss

In January of this year, my youngest daughter started on a medical journey. It all shook us hard and made me take a close look at the food that was going into our bodies. When your child is diagnosed with a rare disease and it revolves around food, your life indeed changes.

This picture was from January of this year.

12496256_10153774947759336_8804625820864265497_o

This picture was from this past Saturday:

13582107_10154198211524336_7586713074238000422_o

Can you see the changes? M and I both have officially lost 20 pounds. I’m so proud of M for embarking on this healthy journey with me. Her blood pressure was 150 over 80 at the first of the year. This was not good at all. This past week, her blood pressure was 110 over 74. Isn’t that amazing? By now, you probably want to know what all we have changed in our diets.

First off, no drinks are allowed in the house. We all drink alkaline water that we purchase each week from our local health food store. Four gallons usually last us about 5 days. Other drinks of choice include boiling water for herbal teas and Madi will drink cold green tea as well.

Secondly, we eat all natural foods. No processed foods are allowed in the house. The diet we follow is more along the lines of the paleo diet. Giving up dairy was a big positive for me. After being diagnosed with a bleeding ulcer earlier this year, I did my own research to see what could cause gastritis and bleeding ulcers. I am now gluten free and dairy free. I still drink my coffee each morning but add the SO Delicious Coconut Creamer. M and my husband still have some dairy, mostly in the form of different types of cheese. At first, I thought I would miss dairy but do not miss it.

Thirdly, fresh fruits and vegetables along with almonds are our go-to snacks. When I said “our”, I mean Madi and I. My husband is not a fan of fresh fruits of vegetables so his go-to snack is all natural peanut butter. If a day goes by without my natural roasted almonds, I start craving them. My sugar cravings are completely gone. It’s amazing, friends! Your body feels so much better and your overall mood toward life is much more positive.

Each week, I will buy blueberries, strawberries, apples, cucumbers, celery, and peppers. My weekend consists of cutting or chopping up the fruits and veggies to put them in individual containers so it is easy to go to the fridge for a snack. I cook from scratch three meals a day. You may say, “you are too busy to cook from scratch”, but that is not the truth. I work full-time, go to school, homeschool our girls, travel to lots of doctor visits and still find the time. Finding the time is key. Organize your week, meal plan and make the time.  Exercise is non-existent for me at the moment. This is where I need to do better and incorporate a type of exercise into my day. If I am lucky, I will squeeze in a walk in my neighborhood each week but it is definitely not on a regular basis. We do have a gym membership at my work that I really want to strive hard to use more.

With all that being said, just look at what eating healthy can do for your body. Get in the right mind-set and say you are going to do this for your family. Stop buying junk or processed foods. Don’t bring it into the house anymore. If you don’t buy it, your family will get in routine of eating healthier.

Let’s see what the next six months will bring for our family in our “more healthy” life journey.

Allergen Free Pumpkin Muffins Recipe

As you all know, my youngest daughter was recently diagnosed with Eosinophilic Esophagitis. We have been hoping her motility would come back in her esophagus. The latter part of last week, we all wanted to jump for joy as she felt the motility was back! We figured out unfortunately, that she cannot have eggs. Her doctor was hoping she could do a top 4 allergy removal (dairy, soy, wheat, and tree nuts) and her known allergens (lemon, corn, and peanuts), but unfortunately she had a reaction to eggs this past weekend. It broke our hearts, so sad. We decided, we definitely needed to stick with the top 8 allergy removal (dairy, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soy) along with lemon and corn.

After another trip to Earth Fare, I found a muffin mix by Enjoy Life Foods. As their website says, all Enjoy Life Foods products are free-from the eight most common food allergens in the United States, as declared by the FDA — wheat, dairy, peanuts, tree nuts, egg, soy, fish and shellfish. In addition, their products are made in an allergy-friendly facility, so there’s no chance of contamination. The foods also are free from Canada’s twelve priority food allergens, which include the top eight plus sulfites, crustaceans, sesame and mustard.

L decided she wanted pumpkin muffins. I came up with a recipe tonight and she really loves them. She has had three muffins this evening!

allergy free pumpkin muffins

We will continue to do this food trial and see if she has any reactions. With EOE, it is a delayed reaction. Please let these muffins do well with her esophagus!

Ingredients:

1 box of Enjoy Life Foods muffin mix
1 can of pumpkin puree
2 tbsp of ground cinnamon
1 tbsp of vanilla extract

Directions:

Mix all ingredients. Do not over stir. Put paper liners in your muffin pan. Spoon muffin mix into the liners. Fill 3/4 full. Bake at 350 degrees for 12-14 minutes. Let cool for 5 minutes. You can refrigerate the muffins up to 5 days.

Related Posts with Thumbnails
`Michael Kors Factory Outlet`Michael Kors outlet Online`Michael Kors handbags on sale` Cheap Michael Kors Bags` Michael Kors Hamilton Bags` Michael Kors Outlet Online` Michael Kors handbags outlet` Kors handbags outlet