Monthly Archives: October 2011

Tired of Planning…

With the gluten-free diet comes A LOT of planning. No longer are the days were I can just pick something  up “on the go.” This was tough when I first was diagnosed, but it’s something I have since accepted. However, this doesn’t mean there aren’t times were it gets tiring. Today is one of those days!

Not only do I have to plan what I am going to cook this week, but I must think ahead to next weekend. Next weekend I will be going on a retreat. Though I am so excited to spend a weekend away from technology and school, this opptunity to has come with a bit of nervousness. I haven’t spent many weekends away where I don’t have access to a supermarket if I run out of food. My plan is to pack EXTRA food, because we all know there is nothing worse then not having something to eat!!

Sunday: Leftovers!
Monday: Happy Halloween – Lemon Seasoned Flounder, Quinoa
Tuesday: Oven baked chicken fingers, homemade Fries
Wednesday: Late Night of Classes – Egg Sandwich
Thursday: Zucchini Quiche, Salad
Friday: (Retreat) Bell and Evan Chicken with Apple and Salad
Saturday: (Retreat) Zucchini Quiche, Salad

Another Success from Cooking For Isaiah!

This week I promised myself that I was going to try out a new recipe. I have been wanting to make a new recipe from Cooking for Isaiah for sometime, and finally got around to doing it this week. All the recipes that I have made from this cookbook thus far have been great, so I was excited to try out another one this week.

I decided to make grilled ketchup-glazed chicken with potato slabs. The chicken was really good, as were the potatoes. However, I think I may of microwaved the potato for a few seconds too long, because when I sliced it, most of it fell apart. (It may not have been the prettiest looking dinner, but it tasted good. Here is the recipe for your enjoyment!

Grilled Ketchup-Glazed Chicken with Potato Slabs
(Recipe taken from Cooking for Isaiah)

1 cup ketchup
2 tbsp extra-virgin olive oil, plus more for drizzling
2 tbsp apple cider vinegar
2 cloves of garlic, smashed
1/4 c. packed light brown sugar
2 tsp chili powder
8 chicken drumsticks (about 1 1/2 lbs) – I actually used a chicken breast
2 baking potato
Lime wedges, for serving

In a reaseable plastic bag, combine the ketchup, olive oil, vinegar, garlic, brown sugar, chili powder and 1 tsp of salt; reserve about 1/4 cup for basting. Add the drumsticks, seal the bag and let marinade for about 30 minutes. Meanwhile, preheat grill or grill pan to high. Microwave the potatoes on high until slightly softened, 5-7 minutes. Slice lengthwise and drizzle both sides with olive oil.

Grill drumsticks, basting occasionally and turning, until skin is golden and crispy and juice runs clear, 25-30 minutes. In the last 10 minutes of cooking, grill potatoes until grill marks appear, about 4 minutes each side. Sprinkle with salt if desired.

Hope everyone has a great Halloween weekend!!

Taking Sometime to Bake!

These past few weeks have been a bit hectic. Even over fall break I felt that I was constantly “on the go.” I don’t hate this aspect of my life, in fact I rather be busy.  However,  we all need those moments to just take a deep breath. This is how the cycle usually goes: I do what I have to do, keep a positive attitude and then eventually I end up crashing. For the amount of times this has happen to me, you would think I would learn!

By no means is this something that I am happy to admit, and is something that I am trying to work on. This semester I was doing so well. I was managing the stress and the heavy workload, and the breakdowns were minimal! Finally I thought, ” I’m finding balance.”

Well not quite, over break I broke down. I don’t like that this occurred, but  caused me to reevaluate. Working myself till I hit “rock bottom” isn’t healthy, but each time I try and take something from the experience. What did I learn?

I recognized that at times I feel as though I am carrying the “weight of the world on my shoulders.”  Between being a student, being a “patient” (dealing with a foot injury), and managing the diet. I feel as though I have to give everything 110% all the time. We all have “stuff” we have to deal with, but it is the choices we make that are going to help us get through it all.

For myself, I realized that I hadn’t baked in three weeks, and I was not as consistent with my blog this month.   Right now, these are things that I need (other then daily workouts) to keep my stress levels under control.  Yes, sometimes we have to make choices (i.e. What more important writing that paper that is due next week or blogging? Unfortunately, the paper has to come first), but I need a have a balance work and play.

One of my goals this semester was to take more time for myself. I have been doing this, but it unfortunately means  my nights don’t end until the early morning hours (that’s part of the college experience, right?!) I’m working on it, but in the weeks of high stress, “I” takes a back seat and school comes first.

Despite having work to get done, I decided I needed to get back into blogging, get in the kitchen baking, and get in a good solid workout. I told myself, “on top of homework you NEED to do these things!” I did just that yesterday, and it allowed me to re-energize myself.

Let me just say this before I make my next statement: I know it is only the end of October, but when I was trying to figure out what to bake I started thinking about baking Christmas Cookies! I know, way too early, but it put a smile on my face

I settled on making Banana Bread Cake from the GF cake doctor ( w/o carmel glaze – not DF), but wanted to add my own twist, so I topped the cake with crumbs! The outcome was delicious. It was like I was eating banana bread in a cake form. To be honest, I didn’t really need to add the crumbs, but it was a nice touch. Next time I bake this recipe I might opt to top the cake with some DF Chocolate Chips instead of crumbs. Below is the recipe for your enjoyment:

Banana Bread Cake with a Twist
(Original recipe from the GF Cake Doctor)

Cooking spray, for misting the pan
1 tbsp of cinnamon sugar. for dusting the pan
1 package (15 oz) yellow GF cake mix ( I used Betty Crocker GF Mix)
1/4 cup evaporated cane juice
1 heaping cup very ripe bananas (about 3)
8 tbsp unsalted butter, melted ( I used Earth Balance)
3 eggs
2 tsp vanilla
1 tsp ground cinnamon

Place rack in the center of the oven and preheat to 350* Lightly mist bunt pan with spray. Then dust with cinnamon sugar. ( Shake out excess)

Place cake mix, sugar, mashed bananas, melted butter, eggs, vanilla and cinnamon in large bowl. Beat in an electric mixer on low speed until the ingredients are just incorporated. Stop machine and scrape sides down with spatula. Increase mixing speed to medium, until smooth. Pour cake batter into pan. Cook for 20 minutes

Here comes the twist: While the cake is in oven prepare the crumbs. After 20 minutes take cake out ( should not be loose) and sprinkle with crumbs. Bake for another 25 minutes or until toothpick comes out clean. Note: If opt not to use crumbs cake takes about 38-42 minutes to bake.

Let cake cool. Slice and sprinkle with powdered sugar. Enjoy!!