Cranberry and Banana Nut bread...

It has been a painful and troubling week for me.  It has been super cold and it snowed last Thursday and Friday so I was cooped up in the house until yesterday.  That is okay though as I do not feel good most of the time and all that cold just aggravated it more. I have been getting depressed because of the increased pain, arthritic pain in hips and hands, coupled with the increased fibro pain makes me unable to accomplish most of what I would like to get done.  I have got the Christmas stuff out of the shed and on to the patio but have yet to find the motivation to bring it in the house and to start decorating.  I wanted to smack myself yesterday when I heard me complain to a friend about being so lazy and not having anything done yet...  Fibro people forget we are special...we have to put up with stuff and issues others don't and if we aren't kind to ourselves who will be?   Okay enough pissing and and moaning...

I started on a gluten free and mostly dairy free diet just over a year ago at the urging of some friends and a doctors visit.  I posted about my reasons for cutting out gluten, sweeteners, dairy, and processed meats here.   I have added back in a little dairy but continue off the rest of the stuff and I seem to have less fibro fog and maybe a little less pain.  I do know though that my gut appreciates the non-gluten diet cause if I eat gluten I end up with horrible stomachaches, gas, gloating, and diarrhea for days.  I tried to eat some biscuits and gravy about 6 months into the change over and as in bed in agony for about 3 days...almost like having a horrible flu or something.  Anyway it taught me a lesson and I have been less likely to slip up and eat gluten and can always tell if I get it foods when I eat out.

I made a really good loaf of Cranberry Nut bread yesterday using a recipe I have used for years from Ocean Spray Cranberries!  Love Cranberry bread and this cooked up so moist and it is a heavy bread due to the fruit and nuts.  Here is a picture of what mine looked like cut...

Gluten Free Cranberry Nut Bread

About This Recipe
"From Ocean Spray 1998. Modified to be gluten free."

Ingredients
1 cup fresh cranberries, cut in half (I used a food processor and lightly chopped them)
1/2 cup chopped walnuts
1 tablespoon grated orange peel
2 cups all purpose gluten-free flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons shortening or 2 tablespoons butter (I used coconut oil)
3/4 cup juice (one orange and one Meyers lemon and add water to equal 3/4 cup)
1 egg, well beaten

Directions
1. preheat oven to 350.
2. Prepare cranberries, nuts and orange peel and set aside.
3. Mix together dry ingredients in a large bowl.
4. Cut in shortening.
5. Add juice, egg and peel and mix until moist.
6. Fold in cranberries and nuts. Loaf Pan: grease and flour. Baker 60 minutes or until wooden pick inserted in the center comes out
clean.
7.  Loaf Pan: grease and flour. Baker 60 minutes or until wooden pick inserted in the center comes out
clean.
8. Cupcakes: makes 16. Bake 15 minutes or until golden brown.
9. I do not wrap due to the gluten free flour, best if kept at room temperature.  (I wrapped mine and today cut it up and put waxed paper between each slice before putting it in a plastic bag in the freezer.  Gluten free doesn't keep well here more then two days)

Cranberry Fruit Nut Bread Recipe - Food.com... http://www.food.com/recipeprint.do?rid=492371
1 of 2 12/11/13 2:08 PM 

The banana nut bread is awesome also.  I have made it several times and it always comes out moist and "banana-ish"

Gluten Free Banana Nut Muffins of Bread with Crunchy Topping

4 cup gluten free baking mix
1 cup sugar
1 1/2  cup almond milk
4 eggs
4 tsp. vanilla
5 bananas mashed up
1 cup chopped pecans

Crunchy Topping
1 c brown sugar
1/2 c white sugar
1/2 c butter (I used coconut oil)
1/4 c pecan bits

1. Mix all ingredients together in large bowl except those for the crunchy topping.  
2. Mix the crunchy topping ingredients together in a separate bowl.  You may need to use a little more sugar if it doesn't look like lumpy sand.   
3. Line baking tins with cupcake liners and spray lightly with nonstick spray.   
4. Fill each cup about 3/4 full of batter.   Top with about tablespoon of topping.  
5.  If making a loaf this will make 2 good sized loaves so you may need to to make more topping.
6. Bake 350 for 25-30 minutes or until a toothpick inserted in the middle of muffin comes out clean. Makes 36 muffins.  
7. Loaves...bake at 350 for 1 hour or  until a toothpick inserted in the middle of muffin comes out clean.

I plan on doing some more baking today so I will add recipes and pictures as I make stuff...I think I better watch out though I may be getting into the Christmas spirit or the Snowman Day spirit as I like to call the holiday!

oopppsss....

I slipped and fell off the edge of the earth for a while but I am back and going to share a couple recipes for gluten free pancakes and soft dinner rolls.  It has been almost 2 months since I did any blogging and dear daughter says it is about time to climb back up and get on with it.

Have been feeling pretty good until this storm hit and now I am feeling like warmed over dog doodie!  Fibro folks will understand what I mean.  It is about 20f out there right now with snow and ice on the ground so I am digging in and staying home today!

Went to the rheumatology doctor on Monday and she sent me over to the hospital to get a ton of tests done.  A mammogram (haven't had one since 2004), lab that consisted of 6 tubes of blood, and 7 xrays of hips and joints.  WOW about 4 hours at the hospital and I am still worn out from it.  I hope she finds what she is looking for or I am sure she will order more until she finds what she is looking for, I am bled dry, glowing in the dark OR insurance and medicare refuse to pay for more!

So on to the good stuff...  A lot of my gluten gobbling friends are concerned from time to time that I am missing out of the good stuffs of life...Sometimes I wish I had this or that but I usually try and find a comparable or similar substitute.    Here a couple of my recent favorites.

Banana Nut Pancakes

1 cup master mix  (mix recipe is here)
1 egg
1/2 -1 cup non dairy milk substitute (I use almond milk)
1 banana mashed
1/4 c chopped walnuts
sprinkle of cinnamon

mix together and cook pancakes on a hot griddle.  Serve with butter and syrup...Yum!

Another good recipe I fixed this past week was sent to me by my DD Heather.

Gluten Free Dairy Free Soft Dinner Rolls Recipe

by Simply Gluten Free

Ingredients

2 tablespoons dry active yeast
2 teaspoons sugar
2 cups rice milk (or milk) – warm but not hot
*1½ cups superfine or Asian White Rice Flour
*½ cup superfine or Asian Sweet Rice Flour (also called glutinous rice flour)
*¾ cup potato starch (not potato flour)
*½ cup tapioca starch
3 teaspoons xanthan gum
1 ½ teaspoons kosher or fine sea salt
1 tablespoon baking powder
3 large eggs – use divided
¼ cup butter or non-dairy butter substitute (Earth Balance recommended) plus more for brushing the pans
¼ cup honey
1 teaspoon apple cider vinegar

*in place of the various flours and starches you can use 3¼ cups of a good quality, all-purpose gluten free flour blend.

Directions

Combine the yeast, sugar and warmed milk in a small bowl and whisk to dissolve the sugar. Let sit for 6 – 8 minutes or until the mixture is foamy and had increased in volume.

Combine the flours, starches (or all-purpose gluten free flour blend), xanthan gum, salt and baking powder in the bowl of an electric mixer fitted with the whisk attachment. Mix for 30 seconds on medium-low to combine and break up any lumps in the potato starch.

Add the yeast mixture, 2 eggs, melted butter substitute (or butter), honey and vinegar. Mix on medium low until combined. Scrap down the sides of the bowl, turn the mixer on high and mix for 3 minutes. You should have a very thick, smooth batter.

Brush 2 standard muffin pans with melted butter (or butter substitute) or spray with gluten free, non-stick cooking spray. Preheat the oven to 375 degrees.

Spoon the batter into the prepared muffin pans, filling about ¾ full. Alternately you can use a small (#60) ice cream scoop and place 3 scoops in each muffin tin (like a clover leaf). Cover with a clean kitchen towel and place in a warm, draft free place to rise. Let rise for 35 minutes or until the dough has almost doubled in size.

Beat the remaining egg with 1 teaspoon of water very well with a fork. Gently brush the tops of each roll with the beaten egg.

Bake for 17 – 18 minutes or until golden brown. Let cool in the pans for 15 minutes.

The rolls can be made ahead – bake them, let them cool in the pans, wrap with plastic wrap and refrigerate for up to 2 days. Warm for a few minutes in a 350 degree oven.

Servings

A gluten free recipe that makes 24

This makes beautiful soft bread like rolls.  I ate 5 and then had to tell myself they would be there later cause I wanted a soft dinner roll for so long!!   I am going to try a couple things with this recipe...1. make a standard loaf of bread to see how it turns out made that way.  It is a really super soft dough (all gluten free bread doughs are more like a thick batter then a real dough) so can't be used to make bagels etc but I think It might work to make hamburger and hot dog buns as soon as I get the pans I will let you know.  This recipe is 5 star IMHO

Okay hope you enjoy trying these recipes.  Till next time...
 

Some articles I have read and some other stuffs....

It has been a while since I have posted I and I want to apologize once again to my loyal followers...I sometimes get down/depressed and end up not posting or doing much of anything!  Does anyone get tired of the medical disorders controlling their lives, being the only topic of conversation with some of your friends?  I get so tired of not being able to do what I want to do or if I do it suffering for days later.  I tend to clam up and not do or say anything...I know I shouldn't do that but it is what controls me on good days!  I haven't rolled playing dead cause I keep reading and trying to understand why I have developed these disorders and I still haven't reached any viable reasons.  I have read some really interesting articles recently on the topics of celiac disease or gluten intolerance and fibromyalgia.



The first article I thought was quite interesting is about a blood test that views blood under a microscope that shows a clustering or patterning of blood molecules that only occurs in people with fibromyalgia.   What makes this test so interesting?  Well the test has been developed by Tony Buffington DVM PhD at the University of Ohio that was conducting some research on cats and cystitis and came up with this.  Nope the test isn't on the marked yet cause it has to jump through all the hoops etc at the FDA but there is hope on the horizon.  Blood Test Could Lead to Early Diagnosis of Fibromyalgia the article was reported by a professional journal and National Pain Report.com and can be trusted.   There have been other tests that the article mentions but they are expensive and not as conclusive as this appears to be.

A year ago I underwent a lot of testing for the symptoms of peripheral neuropathy, dizziness and falling, nausea, abdominal pain, bloating, diarrhea and bloody stools.  When I first saw the doctor he was convinced I had an autoimmune disorder called Celiac disease and wanted to do some tests, blood and endoscopy.   The blood test came by marginal and inconclusive so he wanted to do endoscopy of the upper bowel and a colonoscopy where he took biopsies.  That all came back negative and he told me then that I DID NOT have celiac disease and it must be something else but he didn't know what and he put me on pills to help with the bloating and diarrhea.  AMAZING...yes but this is the attitude of a lot of doctors now days.  I think they are convinced we are just medication seeking and not wanting proof.  I read an article recently called Gluten sensitivity: from gut to brain  by a British physician that says there is a link between gluten sensitivity and the symptoms I have been having the past few years  I find it interesting that no where in the American literature could I find information regarding this same article.   Since it was published in several European professional journals it is just an example of professional bitchiness in the US....hmmmm....do you think the FDA is being bought off by big pharmacutical companies?  

I had an interesting experience last month with chest pain.  I had gone to do a little light shopping with Heather and about fell down a couple of times and then the pain started.  I didn't have any warning and so Heather zipped me off to the hospital where I spent the night!  My cardiac enzymes and EKG showed I wasn't having a heart attack but my daughter and doctor thought a night under observation and more testing was called for.  My thoughts on the hospitalization are pretty negative considering that I showed up with chest pain and I was triaged in the waiting area, when taken to the back it was almost 30 minutes before I had an EKG done or even saw the nurse.  The doctor assigned to me didn't come in the room but a doctor that is friends with my son saw my name and came in to see how I was and took over the case.  I never had oxygen on...not a single time while I was at the hospital.  I was never given my standard medications and went without all of them for almost 48 hours till I got home and took my own.  I had a couple rough weeks because of a flare up caused by immediate removal of drugs.  I guess I am a little critical here but as a critical care/ER nurse I recognize what was done right and what was done wrong.  I would have been fired for negligence but it seemed to be the average professional age of the nurses caring for me was less then 6 months as an RN.  Tells a story as to what the health care is coming to around this town!

On a more happy note I would like to share the fact that Pillsbury has come out with a new line of baked goodies for the gluten intolerant and persons with Celiac disease.  WalMart is even carrying them! 
 
 Pizza dough, pie crust, and chocolate chip cookie dough.  I also heard that they may be coming out with rolls.  It isn't cheap...$4.08 each at Wally world to $5.59 at Homeland but worth the price.  I love the chocolate chip cookies!

Tried a new recipe from Betty Crocker using my bisquick style mix and their recipe.   Here is the recipe!  Click on the link above for the complete recipe or to see the nutritional information.
 
Gluten Free Chicken and Dumplings

Ingredients
Chicken

• 2 1/2 cups Progresso® chicken broth
• 1 1/2 cups cut-up cooked chicken
• 1 cup Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
• 1 teaspoon seasoned salt 
• 1/4 teaspoon pepper
• 1 cup milk
• 3 tablespoons cornstarch

Dumplings        

• 3/4 cup Bisquick® Gluten Free mix
• 1/3 cup milk
• 2 tablespoons butter or margarine, melted   
• 1 egg 
• 1 tablespoon chopped fresh parsley

Directions

• 1 In 3-quart saucepan, heat chicken broth, chicken, vegetables, salt, and pepper to boiling. In small bowl, mix 1 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling.
• 2 In small bowl, stir dumpling ingredients with fork until blended. Gently drop dough by 8 rounded spoonfuls onto boiling chicken mixture.
• 3 Cook uncovered over low heat 10 minutes. Cover and cook 15 minutes longer.

13 things you don't want to say to people like us!

I saw this on Facebook the other day and thought hmmm...yep that's me and I get so tired of it...

From Fibro TV

I think this applies to anyone with any type of debilitating chronic disorder.  I was so depressed when I had my first major flare up of the chronic fatigue and Fibromyalgia and heard this crap from coworkers, family, and friends.  I went to see my doctor cause I was rapidly approaching a decision in my life and Dr. Merrill apologized to me telling me that he and his partners had grievously misdiagnosed me for over 10 years or better.  I had heard him arguing in the hall trying to get the nurse to come tell me what he had decided to diagnose me with and then he came in and told me I had CFS, Fibro, and some other disorders.  He told me it was no wonder I was majorly depressed but it was the disorders causing the depression not the other way around.  Needless to say having a doctor, husband, and family that understand and support you makes a big difference in life.

Another meme from Fibro Colors....Share them with others...

 

Staying Gluten Free

I have been gluten free for almost 10 months now and it has gotten to the point where my body is telling me when there is hidden gluten in the food I ate...and example was we went out to eat at a Mexican food restaurant the other night and I was assured by the waiter and the manager that the food I was going to order was gluten free (GF).    Three hours later I am having abdominal pain, horrible gas, and diarrhea...right it definitely wasn't GF and had more then a little bit of gluten in it.  Turns out the I would bet the chips and queso both had flour in them.  Some/ most tortilla chips are GF but I always check to make sure.

 I had a friend to share a recipe on Facebook last week called the Impossible Pie...it is like a coconut creme pie but more of a egg custard style. These are the last two pieces of the pie I made 4 days ago and I will be serving them up with whipped cream as soon as I post this. 

This is an awesomely easy pie to make and if you are a friend on Facebook you have probably seen it making the rounds but I decided to so some changing up to make it GF and here is the recipe for it!!

Impossible pie

All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling This has a coconut vanilla taste like a coconut cream pie

Ingredients

2 cups milk
1 cup shredded coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour  (I used Bob's Red Mill All Purpose GF flour)
8 Tablespoon butter  (I used 8 tbls of virgin coconut oil and probably could have used less.)
3/4 cup sugar
1/4 teaspoon ground nutmeg

Directions
Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well.
Pour into a greased and floured pie plate. Sprinkle nutmeg on top.
Bake at 350 degrees for 45 minutes.

Give it a try...usually I make cakes, cookies, pies etc and we freeze them for future use...this didn't make it to the freezer.