Saturday, April 5, 2014

Peace and Tranquility

I appreciate all the support for my blog and want to thank all my readers for visiting and leaving comments. I started this a few years ago for myself because I wanted a place to keep track of my rosacea symptoms and treatment ideas. It has since morphed into a Gluten-free and Low FODMAP recipe board as well. I want to throw one more ingredient into the mix with a music video that my brother and son recorded. I enjoy watching it frequently because it calms my spirit, especially when I reflect on my mom's recent passing and my dad's new journey without her.

Say Something violin cover by Ethan Rose

Saturday, February 15, 2014

Hawaiian Pork Roast

This can be made in a slow cooker or oven. Either way, the end result is delicious. You can change the type of pork roast and bacon as well depending on your preferences. Here's what I used...

3 pounds boneless pork sirloin roast
8 ounces Applegate Naturals uncured Sunday bacon (from Sprout's Market)
Hawaiian salt to taste (about 1 tablespoon)

Line the bottom of the roasting pan or slow cooker with the bacon. Place the port roast on top of bacon and sprinkle with the Hawaiian salt. Cook on low for 6-8 hours or cook in the oven at 325 degrees for 1 1/2 to 2 hours.

Sunday, February 2, 2014

Chicken Tortilla Soup

We also had this Chicken Tortilla Soup for Super Bowl Sunday

Gluten Free Super Bowl Sloppy Joes

1 red pepper, finely chopped
1 green pepper, finely chopped
1/2 yellow onion, finely chopped
2 tablespoons vegetable oil (I used avocado oil)
6 cups tomato puree
1/2 cup cider vinegar
3/4 cup turbinado sugar
1 teaspoon dry mustard
1 tablespoon salt
1 tablespoon pepper
2 1/2 pounds ground beef
1 1/2 pounds ground turkey
1 cup water

In a medium sized pot, cook the diced peppers and onion in the avocado oil over high heat, stirring constantly, until the vegetables have cooked down to a slightly chunky sauce, about 10 minutes. Turn down to medium and add the tomato puree, cider vinegar, sugar, mustard, salt, and pepper. Continue stirring over medium heat. Adjust temperature to low when mixture begins to bubble and cook for approximately 7 minutes until heated thoroughly. Brown the ground beef and turkey in a large skillet. Pour sauce and browned meat into a crockpot and set to low. Add 1 cup water and stir to mix. Continue warming on low 2 - 4 hours. Add water as needed to keep the mixture to a sloppy joe consistency. Serve on gluten free buns.

Saturday, January 18, 2014

Cheryl's Chipotle Chili (Gluten Free)

Cheryl’s Chipotle Chili
1 ½ - 2 pounds ground turkey
½ small red onion, diced
1 clove garlic, minced
1 14.5 ounce can tomato sauce or puree
2 14.5 ounce cans diced tomatoes
1 7 ounce can diced green chilis
1 15 ounce can black beans, rinsed and drained
1 15 ounce can great northern beans, rinsed and drained

1 tablespoon chipotle chili powder
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

Brown turkey with onion and garlic. Add canned tomatoes, sauce or puree, green chilis, and beans. Bring to a boil while stirring frequently to prevent burning. Turn temperature to low heat and cover, stirring occasionally while preparing seasoning (about 15 minutes). Mix seasoning together in a small bowl. Spoon one tablespoon of the seasoning mixture into chili, stir in, and cover to continue simmering over low heat for 20 minutes. Spoon in the remaining seasoning and again stir, cover, and continue simmering for at least 20 more minutes. When ready to serve, drizzle garlic infused olive oil and lime juice over chili and stir in to mix. Serve with brown rice or millet.

Tuesday, December 24, 2013

Pork Satay with Almond Butter Sauce

This recipe from pretty much fits my dietary restrictions with the substitution of tamari sauce for the soy sauce. I'm preparing this for Christmas Eve dinner with my Dad and brother. I know Mom would approve!

1 pound center cut thin boneless pork chops

1 Tbsp. grated fresh ginger
1 garlic clove, crushed
2 Tbsp. brown sugar
2 Tbsp. orange or lime juice
1 tsp. soy sauce
1/2 tsp. curry powder
pinch hot chile flakes

Almond Butter Satay Sauce:
1/2 cup almond butter (peanut butter works too)
1 Tbsp. brown sugar
1 Tbsp. soy sauce
1 Tbsp. lemon or lime juice
2 Tbsp. hot water
1 garlic clove, crushed
1/2 tsp Sriracha sauce (chile garlic sauce)

Cut the pork tenderloin in half crosswise and then lengthwise into strips. Put in a bowl with all the marinade ingredients, and toss it around with your hands. Cover and refrigerate for an hour or overnight.

Mix together all the satay sauce ingredients, and thin with additional water if necessary. Set aside.
Preheat a grill or broiler. Thread the pork onto skewers that have been soaked in water for at least 10 minutes. Grill or broil on both sides until just cooked through. Serve skewers on top of coconut rice with satay sauce on the side.

Gluten Free Cranberry Orange Muffins

Since moving to the Southwest, some of my favorite Christmas treats are the fresh-off-the-tree oranges we get every December. I've experimented with several different orange recipes over the years, so this year I wanted to try Cranberry Orange Muffins. Since I'm loving the buckwheat flour right now, I've modified my previous muffin recipes and merged it with a recipe from Here it is:

1 1/4 cups Tom Sawyer Gluten Free flour
3/4 cup buckwheat flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces Trader Joe's dried cranberries (fortified with cranberry seed oil) 
2 eggs
3/4 cup fresh squeezed orange juice
1/4 cup rice milk
1/3 cup melted coconut oil
1/3 cup maple syrup
1 teaspoon grated orange zest
1 teaspoon table sugar
Preheat oven to 400ยบ. In a large bowl, combine flours, baking powder, baking soda, and salt. In a small bowl, beat eggs, orange juice, rice milk, melted coconut oil, maple syrup, and grated orange zest. (When adding the refrigerated ingredients, the coconut oil will solidify, so either warm everything to room temperature or microwave the wet ingredients in 15 second increments and stir. Don't overcook it or you will have to start over!) Add wet mixture to dry ingredients, stir to combine until it is just moistened. Stir in cranberries. Line muffin tin with muffin foil or papers and spoon mixture into tin until 3/4 full. Sprinkle table sugar over muffins. Bake for 15-20 minutes until lightly browned.