Thanksgiving Preparations & More!

11-19-12

  I'm sorry it has been so long since my last post. I'm finding that pregnancy is far more tiring than I remember anyone ever telling me about! I've been sleeping at least 10 hrs a night and then sometimes I'll even take a nap after I get home from work! Thanksgiving day I'll begin week 9 of my pregnancy and still have yet to experience any "morning sickness", although I've had a few bouts of nausea that lasted an hour or two. This week the baby is the size of a raspberry and growing a millimeter a day. By week 9 (Tday) it will be the size of a green olive! I've has some really weird dreams, but that's apparently normal. My husband has been a real sweetheart and is so gentle, making sure that I have everything I need and am always comfortable. 
  We have 3 days until Thanksgiving and I've already started the preparations! My husband and I will be going up to his Aunt's for the holiday, with his brother and many other family members. With that thought in mind I've been thinking of all the things I need to make ahead and what I can take with me to make there. Today I'm being quite industrious by making a batch of Homemade Yogurt, 2 loaves of bread, and pie crusts. I'll also need to bake a pumpkin for pies later. The recipe I'll be including with this post is the bread recipe that I've been using. It isn't anything super special, but I like it and it is really easy to make and the ingredients are easily obtainable if I don't already have them on hand. I'm super excited to finally have a piece of buttered toast again! The first loaf I made was cubed and taken to a party at a friend's house for some delicious Swiss Cheese Fondue! Which was quite tasty. 
Happy Holiday and much Thanks!


Almond Loaf
Yields: 1 loaf

2-1/2 cups Almond Flour
1     cup  Dry Curd Cottage Cheese(DCCC), packed
3          Eggs
1/4   Tbsp Butter, melted
1     tsp  Baking Soda
1/4   tsp  Salt

Preheat Oven to 350^F.

1)  Grease 8x4 Pyrex loaf pan with butter. Dust bottom of pan with almond flour.
2)  In food processor blend DCCC, Eggs, melted Butter, Baking Soda, and Salt. Puree until smooth butter consistency.
3)  Add Almond Flour and blend until thoroughly combined. 
4)  Remove from food processor and shape into loaf in pan.
5)  Bake for about 1 hour @ 350^F. Cool on wire wrack. 

Original Recipe Link: http://www.scdrecipe.com/recipes-bread/

P-P-P-Pumpkins!!!

10-23-12

  Wahoo!!!! I successfully made my very first pumpkin pie, completely from scratch! That's right, SCRATCH, no canned pumpkin, no pre-made crust, and only honey as a sweetener! I made it last night and there is only one piece left. I'm currently cooling another crust so I can bake a second pie tonight :-P   It's a "chores around the house" day, so I figured I'd go ahead and post the pie recipe while I'm waiting on the laundry. My wonderful husband was a real gem and helped me every step of the way and I'm pretty well convinced that I'll never buy a pumpkin pie again (homemade is by far better and definitely worth the effort).  

  I'm super excited about all the people that I'm getting to come take a look at my blog and what I'm doing here. I added some pictures to some of my previous posts I hope you all enjoy.  I'm kinda flabbergasted...this morning I decided to weigh myself again (just for giggles) to find out how the last few days of Cinnamon Bun Muffins, Strawberry Sorbet, and Pumpkin Pie had affected me. Sorry to those people thinking I'd most definitely gained a pound or two...nope, I lost a whole pound! 0_o  I find that totally weird and against normal thought, but in fact I've lost yet another pound. I thought for sure I was at a plateau, perhaps I'm wrong. I'm the skinniest I've ever been in my entire life! I'm having a really hard time imagining that there is anything left to loose, but then I loose more weight and I continue to marvel at the oddity. Enough about that, on to the recipe!

Pumpkin Pie

Yield: 1-8"pie+1ramekin filling

Crust:

1-3/4  cup  Almond Flour

1/3    cup  Coconut Oil, melted

2     Tbsp  Honey

1      tsp  Vanilla Extract

1/4    tsp  Baking Soda

1/4    tsp  Ground Cinnamon

1/4    tsp  Ground Ginger

Dash        Salt

Filling:

2   cup  Pumpkin Puree (15oz canned)

1/2 cup  Water

3        Eggs

1   tsp  Vanilla Extract

1   tsp  Salt

1   tsp  Ground Cinnamon

1   tsp  Ground Ginger

1/4 tsp  Ground Clove

1/4 tsp  Ground Cardamom

1/2 tsp  Ground Nutmeg

1/2 tsp  Lemon Zest

1/2 cup  Honey

Crust:

1)  Mix all ingredients until just combined (I suggest mixing dry ingredients first and then adding the wet).

2)  Press dough into greased pie plate, spreading evenly up sides and across bottom of pan.

3)  Bake at 325^F for 10 Minutes. Remove from oven and cool completely.

Filling:

1)  Whisk all ingredients together in a bowl. Combine thoroughly.

2)  Pour into pre-baked pie crust. You will end up with extra filling. Pour this into 1-2 greased ramekin(I used a small Pyrex dish). 

3)  Place pie and ramekins on baking sheet. Bake at 350^F for 30-40 minutes, or until center is slightly jiggly. (If crust edges brown too quickly, put strips of foil around the edges of the pie)

4)  Refrigerate until chilled, then serve.

Original Recipe Link:   http://www.againstallgrain.com/2011/11/22/grain-free-and-dairy-free-pumpkin-pie/

I Like Pizza! Pizza! Pizza! Pizza!

10-10-12

  I got back last night from two days with my In-laws in Eastern Oregon. It was lots of fun getting to see their new home and helping them unpack and settle in. I also got to spend some time getting to know my mother-in-law, which I really enjoyed and look forward to spending more time with her in the future. 
  The other night I made pizza for dinner. I used a very yummy recipe that I discovered early on in my diet. I've made it many times and the guys like it a lot! 

  This time around I experimented with cooking the crusts longer (browning them more) and freezing extra crusts. Both experiments worked well and I encountered no complications. So now, on to the recipe!


Cauliflower Pizza Crust
Makes 2(8-inch) crusts

1/2 head  Cauliflower
1/2 cup + 2 Tbsp  Parmesan Cheese, shredded
1 clove  Garlic, crushed 
1/4 tsp  Sea Salt
1/2 Tbsp  Fresh Basil, chopped
1  Egg
2 Tbsp  Coconut Flour
1 Tbsp  Olive Oil (for brushing the tops)
1/2 tsp  Garlic Salt (for sprinkling on top)
* Any Desired Toppings

1)  Preheat oven to 450^F.
2)  Shred Cauliflower with cheese grater.
3)  Place in a steamer over an inch or two of water. Steam until just tender, but not fully cooked. (Do NOT let the cauliflower touch the water, it will make it soggy)
4)  Combine the cauliflower, cheese, garlic, salt, basil, egg, and flour in a bowl.
5)  Form 2 8-inch circles on cookie sheet lined with parchment paper.  
6)  Brush with oil and sprinkle with salt.
7)  Bake for 15-20 mins (until brown)
8)  Let crust cool a little, then add toppings and broil for 5-6 mins. until cheese is melted.

Original Recipe Link: http://www.againstallgrain.com/2012/03/07/meat-lovers-pizza-with-cauliflower-crust/