I’m Back

Wow… so I couldn’t get on this for the longest time cause I had lost my password – damn things… I have a thousand of them and can never remember them – ugh.

Today ended up being a “snow day” – so as a teacher, I stay home when there is no school. The kids and I stay in our Jammie’s all day and I usually find cool things to cook. So keeping with tradition, I started researching what to cook.

I said to myself… ” I should try logging into WordPress again ” and for whatever reason, it worked. Now looking at my last post, which was in March 2017, a LOT has happened in our lives.

In May 2017, my Mike died. None of us saw it coming… he committed suicide.

Cooking was something we loved to do together, and gathering around the table was his favourite thing to do. So, after he died, we just couldn’t do it. We got rid of the table. I threw out a lot of kitchenware and we really didn’t have great appetites for a long time. One day this fall my 14 year old son asked me when we were going to start eating better again…. wow, slap of reality right there. I was having a hard time keeping it together let alone get back to cooking but the guilt of not being a good enough mother took over ( I know I’m a good mama, just didn’t feel it at the time ) and I put myself through the motions. We got a new dining table made for us and when it arrived we were all to scared to sit at it.

Fast forward to the Christmas holidays. I went to Italy on kind of a healing trip. Mike had booked it before he died so I wanted to follow through with his plans. I’m in Florence, eating incredible food and my son texted me…. ” Mom, I’ve done a lot of research and I’ve decided I want to start eating only plant based foods. I want to be a vegan.”

Holy geez… I better get my act together. Vegan food is a lot of work!!! What the heck is he doing to me!

I have him to thank cause I’m cooking a lot more now and I realized how much I missed it.

So my first post back has two recipes in it. Vegan protein balls AND non-vegan Asian Turkey Meatballs 😜.

Vegan Protein Balls

1 cup of rolled oats

1/2 cup natural peanut butter ( we used crunchy )

2 scoops of chocolate protein – we found a vegan one

1/3 cup honey

1/4 cup sunflower seeds ( unsalted )

2 Tblsp chia seeds

A splash of cashew milk – just to help it stick

Mix it all up and roll into balls and refrigerate

Asian Turkey Meatballs

Two pounds of Turkey

1 1/4 cups of Panko breadcrumbs

1 egg

3 large cloves of garlic

2 green onions chopped

1 tsp of sesame oil

2 TBSP soy seasoning – we used Braggs

Mix all this up and roll into 24 balls- put them on a cookie sheet and bake at 400F for about 20 min- but check em and make sure they are cooked through. Ain’t nobody got time for raw turkey lol

Sauce

1/2 cup hoisin sauce

1/4 cup of soy seasoning

2 tsp sesame oil

Toss the balls in the sauce and garnish with green onions and sesame seeds 😜❤️ yummo

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Sweet Potato Nachoes

Gluten and dairy free


Peel and slice a large sweet potato thin – preferably with a mandolin to get them nicexand thin. Spray a pan that has holes in it ( I use an epicure chipster pan) and lay out the slices. Spray them again and sprinkle with seasoning – salt, pepper – I used the maple bacon salt from epicure. 

Bake at 400F until browning – watch carefully.

Top with taco beef or chicken – chopped onion, green pepper, salsa and then marble goat cheese.

Bake for 5-6 min till cheese melts 
Super easy and great substitute for our regular nachoes 🙂 

GF and Dairy Free Shrimp Alfredo

Another successful meal prepared by Mike!!! Geesh he must love me!!! 

AND I’m down 14 pounds – go figure!!! Woot woot! 
Ingredients

Rice pasta ( or which ever gluten free pasta ya like 🙂 ) – 1 package will do 

2 TBsp avocado oil

4 cloves of garlic 

4 TBsp arrowroot flour 

2 cups of lite coconut milk ( you could use almond milk too ) 

Salt and pepper to taste 

4-6 TBsp nutritional yeast 

1/2 tsp garlic powder 

1/4 cup of vegan Parmesan cheese ( we couldn’t find this so I didn’t use any but I did sprinkle red pepper flakes ) 


1. Cook the pasta according to the package!! 

2. Heat up a frying pan on medium heat, add oil then garlic for a minute 

3. Reduce heat and stir in the arrowroot flour 

4. Wisk in the milk and wisk constantly to prevent clumps. Cook for about 2 minutes.

5. Transfer to a blender and add salt and pepper, nutritional yeast. Blend and taste and adjust accordingly. You want it to be cheesy and salty 😍. Don’t be shy – the yeast does give it a cheesy taste.

6. Return to skillet and cook until thickened. Stir frequently and add more milk if it is too thick. 

7. Cook up shrimp till warmed through. Add to sauce with the pasta. 

You could add peas and veggies if you would like – I bet mushrooms would be great. ( I can’t have them anymore 😦 ) 

Breakfast Sausage Rounds

You’ll never buy them in a store again! And the spice possibilities are endless but here is 1 version. This recipe made 50 sausage rounds ( each about 2 inches in diameter ) so we’ll be freezing them for upcoming weekend breakfasts 🙂 the kids love them and I have to hide them from Mike lol.


2 pounds of ground pork 

Mix together the following spices and then hand mix them well into the pork 


2 tsp. dried ground sage

2 tsp salt

1 tsp ground black pepper

1/4 tsp dried marjoram 

1/8 tsp red pepper flakes

1 TBsp brown sugar 

Pinch of cloves

After mixed well, form into balls and flatten thin in a frying pan. Fry at medium heat until cooked through. Don’t forget to flip them 

The possibilities for spice mixs are endless, just remember – sage and marjoram are key and ya gotta have a little sugar and salt but try different peppercorns, sugars, spices with heat… so fun 🙂 

Beet Salad with Carrot, Quinoa and Spinach 

This recipe is vegan and gluten free 

Serves about 4 

Salad ingredients ( put them all in 1 bowl)

1 cup of cooked quinoa

1 cup of edamame

1/3 cup of toasted slivered almonds ( make sure ya toast them!! )

1-2 cooked beets chopped small 

2 medium carrots – grated

2 cups of mixed greens – chopped 

1 avocado – chopped 

Toss er up

Dressing 

3 TBsp of apple cider vinegar

2 TBsp of lime juice

2 TBSP  olive oil

2 TBSP maple syrup

1 tsp of chopped cilantro 

1 tsp Dijon mustard 

1/4 tsp of sea salt 

Fresh ground pepper 

Toss it into th Salad and 
Get in your belly!!! 

Gluten and Dairy Free

Sooooo I decided to go to a naturopathic doctor recently. I’ve always had trouble with exzema and recently some digestive issues so I wanted to see if any of it could be helped with dietary changes. 

I saw Parissa Bunin at the Fredericton Naturopath Clinic 

Click here to learn about her clinic
She suggested the IgG Food Sensitivity Test – ( the following info comes right from the RMA Website )

Food sensitivities are delayed reactions to specific foods that are triggered by IgG antibodies.

In an IgG reaction, the IgG antibodies attach themselves to the food antigen and create an antibody-antigen complex. These complexes are normally removed by special cells called macrophages. However, if they are present in large numbers and the reactive food is still being consumed, the macrophages can’t remove them quickly enough. The food antigen-antibody complexes accumulate and are deposited in body tissues. Once in tissue, these complexes release inflammation causing chemicals, which may play a role in numerous diseases and conditions.
Why Test IgG Food Sensitivity?
There is a growing body of evidence to support the clinical benefits of eliminating IgG reactive foods from the diet. IgG food sensitivities have been implicated in migraine headaches and irritable bowel syndrome (alternating diarrhea and constipation). Bloating and indigestion are also common food sensitivity reactions, as is fatigue. Continued consumption of reactive foods may contribute to weight gain and/or difficulty losing weight. Eczema is also commonly associated with food reactions. Because IgG food reactions take hours or days to develop, this makes it difficult to determine which food is responsible for the reaction without doing testing.

See more info here
My results came in and how interesting to see that milk and wheat are usually on most people’s sensitivity list so then add to that 

Beans, barley, cabbage, potatoes, yeast ( brewers and bakers ) mussels, sunflower seeds, mushrooms, corn, plums, kidney beans, cashews, crab, soy, pistachios and peas!!!!! 

Mother Trucker!!!! 

Sooooooo I had some research to do. How the hell was a foodie like me going to get around all of this? 

Now I know the foods are not going to kill me but they make me feel like crap. Exzema is really bad on my hands, my stomach is really messed up, bloating is crazy, a lot of inflammation and I had to do something. 

So the journey begins. I’ll be blogging some recipes as I try them ( not the failures lol only the good ones :-))