I posted a pic of these and people sent requests for the recipe, so here it is.
3 cups old fashioned oats
1 1/2 cups milk (whatever you like)
1 cup mashed banana or applesauce
1/4 maple syrup (whatever you have)
1/4 tsp salt
1 tsp baking powder
1/2 tsp vanilla
1/2 tsp cinnamon
1/4-1/2 cup mini chocolate chips
I made the first batch like this, but I wanted to change it up and for the second batch I used dried blueberries, instead of chips, and I added 1/4 tsp almond extract for Blueberry Almond Cups.
Mix it all together. No particular order. I mix wet and then add dry, but for this recipe it doesn’t really matter.
Add chips or dried fruit.
Let stand for 5-10 minutes. I let mine rest for 10 or more. I use GF oats and I think they respond a bit differently than traditional oats.
I scooped with a 1/4 cup measuring cup into my muffin pans. My pans release without spray or paper cups, but do what you think is best. I filled each well….and then added whatever was left to each cup, especially the liquid that was at the end. You could possibly get more than a dozen. I just wanted an even 12.
Bake for 30 min in a 350° oven.
Cool and eat. We sometimes add a drizzle of syrup on top.
I keep mine in the pan and cover with foil. They last a couple of days here….so not sure what the shelf life is.
Note: Banana works better, but applesauce was all I had round 2, so I was happy with the results.
I hope these are easy and delicious for you! I am not a professional food blogger, so I apologize for the lack of picture steps. I also make sure all my ingredients are gluten free.
Do you ever just crave something baked and hot? Well I do on a pretty regular basis. I bake once or twice a week, so I like to be able to create from what we have on hand. This baking creation was inspired from leftover apple slices that were a tiny bit brown.
I often like to start a recipe from something I used to make with gluten ingredients or a recipe from Pinterest, that I can tweak to fit my GF life. I found a recipe on Pinterest and figured I would adjust it for taste and content (gf oats).
I mixed everything in one bowl which made clean up really easy. Then everything was poured into an 8×8 baking dish.
I popped it in a 350° oven for 45 -50 minutes.
I used my handy dandy cake tester to see if it was thoroughly baked and let it cool for 20 min before I cut a piece.
This was actually good, but I had to add a drizzle of maple syrup to finish it off. I think playing with the spices could work too. Adjust to your liking.
Yummy Fall vibes!
Gf Apple Pumpkin Pie Oatmeal Bake
15 oz can of pumpkin
1 cup chopped apple of choice
3 cups GF oatmeal
1 cup milk (I use lactose free skim)
1/2 cup maple syrup
1 teaspoon apple pie spice
1 teaspoon cinnamon
1/2 cup light brown sugar
1 teaspoon vanilla
1 teaspoon baking powder
I mixed the sugar, spices, eggs, milk, vanilla, syrup and pumpkin.
Next, I added in the baking powder.
Last, I mixed in the oats and apples.
Spray baking dish.. Pour into an 8×8 dish.
Bake at 350° for 45-50 minutes.
Cool and eat. I added a drizzle of maple syrup to individual slices.
We are annual Disney trip people. We love our time together. This was our 9th park trip, my 3rd trip gluten free and I think maybe the best.
Many people love to eat and drink at Disney. I totally get that, especially when we were living in the age of the dining plan. Eating yummy meals and the fun Disney specialty treats is part of the magic. Who doesn’t love a Mickey pretzel?! I personally loved them before I had to go gluten free. My people still enjoy, I grabbed a bag of cotton candy. Not complaining!
My first trip when I was a newbie to the gf life was a tiny but stressful and I was still missing all the good gluten favorites. The last trip was easier and I felt more comfortable with the modifications and speaking with a chef if I had concerns. This trip I was smart and made sure I added the allergy notification to our reservations. This was great because they knew before I sat down that I would need a different menu.
The staff was fantastic. I found that more were better versed with the allergy friendly choices. I also love how they label and serve for people with allergies. Quick service restuarants put my meal on a completely seperate tray. At our resort they even use a different color tray. Makes it very easy to see the order and if I were to get a meal like someone in the family we can obviously see which is mine.
I find travel with Celiac is getting better. I have to obviously be aware and not just assume staff is knowledgeable, but overall I find that if I am mentally prepped that I might only be able to eat a salad, then I can enjoy myself.
Eating in Italy was a tiny bit sad. My people ordered this amazing pizza at Via Di Napoli. I ordered the gf pasta and chef salad. Both were good. The sadness comes in because I miss being easy and part of the group. Ordering pizza used to be a fun group experience.
Many of the restaurants had great gf options or meals that were naturally safe to order. I always say if I stick to eating cave woman style…I should be safe. Fruits, veg and meat are typically safe.
I didn’t photograph every meal. I think in the future I might and do a day by day post, but for now these are some of my highlight meals!
Another magical trip spent with my favorite people. I didn’t take photos, but I had another family favorite…Dole Whip, which is automatically gf! This was a great summer vacation and being able to eat safely and calmly is something I am very grateful for. Looking forward to our 10th trip.
When I thought about blogging this week I couldn’t bring myself to write about school. I’m on Spring Break and in total chill mode. Baking is something I love to do when I am stressed or when I am not hustling, doing all of my typical routines.
I woke up feeling like I needed something healthy(ish) and baked. Sometimes I wonder if it is a bit weird that I crave and find comfort in muffins, bread and pastries, but I clearly get over negative thoughts of eating carbs. If you follow my blog, you know that this love of eating what I want is a challenge at times because I need to eat gluten free.
Scrolling Pinterest for GF recipes is fine, but often they overwhelm me, so I often still look at regular recipes and modify. This is something I also do when teaching. Always looking to see how I can modify resources for unique lessons…so I guess it is the perfect carryover to cooking and baking.
Here comes a delicious modification. I very much enjoy Fruity Pebbles. They are fruity, colorful and natural gluten free. Check, check, check! I put my fingers to the screen and started to search Pinterest for a recipe that called for Fruity Pebbles.
I found one that was simple and fast, for a quick morning treat. My coffee was calling, so I worked quickly and was very pleased with the results.
I modified this recipe to suit my needs. I decided to take the butter out because I just wanted to take out the fat. Also, I didn’t want to wait for room temperature butter, so I used applesauce. My mini me is lactose intolerant, so I used her lactose free milk. You could probably use what ever milk you prefer. Also, if you want the butter…do it! Add it in.
The last modification was the flour. I choose a GF friendly flour I like. I am sure you can use regular flour or a GF flour that works for you. I think one of the things I love about baking is the freedom to tweak things for personal taste, so if you make this recipe for yourself….tweak away!
Fruity Pebbles Breakfast Muffins
2 cups flour of your choice
1 cup milk of your choice
1/2 tsp. salt
1 cup Fruity Pebbles
3 tsp. baking powder
1/2 cup unsweetened applesauce
Preheat oven to 400°
Mix together the flour, sugar and baking soda.
Add the applesauce and milk.
Mix the wet and dry completely. Make sure the batter is lump free.
Fold in the Fruity Pebbles.
Spoon into muffin pans. You can use paper liners or just spray your pans with a your favorite nonstick spray.
This recipe makes 12 muffins.
Bake for 10-13 minutes. Times may vary based on the size of you muffins.
***I use these 1/2 muffin pans (Rachel Ray), so I yielded about 18 muffins.
Cool muffins on a wire rack. Place a pan under if you intend to glaze.
Now, the recipe I found stopped here. And if you stop here as well, I am sure you will find these muffins a colorful and happy edition to your morning coffee, tea or juice, but if you wanna live large add some GLAZE!
1 cup powdered sugar
1 tbsp. lemon juice
I am not known to be Mrs. Perfect, so this is a glaze that you just sort of play with.
Add the lemon juice to the powdered sugar…slowly. Mix to a consistency that makes you happy. Then drizzle over cooled muffins.
Let the glaze set up.
Eat and Enjoy! I like to plate up on one of my favorite trays. Pretty food tastes better….at least I think so.
These can be stored for a couple of days. If your house is anything like mine they won’t last a couple of days.
I’d love to know if you tried these for yourself. You can always comment and follow my gluten free journey.
As we all know 2020 has been a very interesting year. I say interesting because so many things have happened in my bubble and in the global bubble. There have been positive and not so positive things that have occurred and I feel like I want to make sure I try to tip the scale at the end of this rollercoaster year in a positive direction.
My mini me and I made a fun and festive holiday treat for our neighbors. Being at home alot more these days has its ups and downs. We have seen and done more driveway chats with our neighbors than we have done in years! With this being said we have plenty of time on our hands, on the weekends, to be creative and productive, so we thought making treats for our neighbors would be a nice way to spend our Sunday afternoon.
We didn’t want to bake, because we assumed people will do that for themselves. Instagram and Facebook have surely displayed all of the banana bread, cookies and soups people have been whipping up over the last several months, so we decided on something sweet, salty and crunchy.
I think this has many names if you look up recipes on Pinterest.
White Christmas Mix
White Out Mix
We did not follow a specific recipe. We used what we saw for a gluten free inspiration. Everything but the pretzels were normally gluten free. I personally like the gluten free pretzle sticks, but and shape will work.
We loaded our ingredients in the bowl. No real measuring. We sort of eyeballed the dry ingredients. This is very simple and fun for kids.
I melted the white chocolate. My mini me still isn’t ready for the stove, so while she scooped I melted the white chocolate wafers down to creamy deliciousness. I use a glass bowl that fits perfectly over a sauce pan, creating a double boiler.
I didn’t take a picture of the mixing process, but once the chocolate was ready I poured it onto the crunchy mixture and gently folded everything together. My goal was to evenly coat the dry ingredients. This is was an easy step and where our treat making story has two results.
With the first batch we added the candy and sprinkles on top…after we spread it out onto a pan lined with parchment paper.
This version looked prettier, but when packaging it up….the candy didn’t stick completely. I had to collect the mm’s and add them to the containers.
With this batch we added the candies into the mix and coated them at the same time. We added the sprinkles on after we spread it out . This way the sprinkles didn’t melt and turn the chocolate pink.
Next, we allowed the batches to cool and harden. This took about an hour. While this was happening we gathered what we needed to get things ready to package and send to the neighbors.
We put our tasty treat into disposable tin pans. I already had them and they are something that can be recycled when the treat is gone. No need to return a dish or container. In the past I have used cute, printed metal tins. I don’t know about you, but I can only store so many of my own, so I don’t want to burned someone else with storing a seasonal tin.
We added tags and bows. Nothing crazy or fancy. I wrote a holiday message on the back side and a quick note of ingredients. I have no idea about allergies, but I know that if we received this I probably wouldn’t eat it because I would be scared of gluten.
My mini popped on her elf hat and hit the sidewalk delivering our delectable delight with a dash of holiday cheer. Mission accomplished!
Gluten Free Merry Munch Mix
Gluten Free Pretzles
White chocolate melting wafers or white chocolate chips
This is what we used, but you can honestly add whatever you want…coat it in chocolate and it will be delicious! I am hoping to create a another medley next week. I will post and share.
Wishing you a fun and festive holiday season-whatever you celebrate. I hope you can take time to enjoy, rest, and spread some holiday cheer!
October is almost over and things have been smooth. We all are in good health, school has been manageable and I have been able to enjoy some of the typical Fall things that bring joy. I know so many of us are over all the things that have been weighing us down, so this post is a hodgepodge of positivity.
Getting the pumpkins for the porch was very important. I love pulling up to my house after an exhausting day at school and seeing the colors of Fall. Fall is my favorite season, so I am soaking up all of its beauty.
I had to get all the colors this year. Typically I go with a couple of mums, but this year I felt the more the better. I thankfully found ones reasonably priced. I may love the look, but I am still going to be thrifty.
We are taking full advantage of the cooler temps. Walks are still important for our mental and physical health. It has been fun getting out and seeing what our neighbors have done to celebrate Fall or Halloween.
I have turned into a two cups of coffee a day person. I have only had a morning cup for years, but with the challenges this school year has brought….I need an afternoon pick me up. Of course I am going to enjoy my liquid sunshine in a festive and seasonal mug. Finding the joy in simple things.
Baking is something that brings me joy, relaxation and sadly unwanted calories. This was an apple crisp I made, gluten free of course. I think this one was a total success. I did what I always do for the apple mixture, but the topping is where I got creative and think was a total win. I used gluten free pancake mix! I substituted the flour for the mix. I would love to post a full recipe, but I am a toss stuff together kinda gal, so I apologize, but if I make this again…which looks very likely, I will post the process.
When I think of all of the changes I have had to make this Fall, how I am teaching, what I am teaching and who I am teaching….I have needed to stop and smell the leaves. I was taking the dog out and took a moment to take in the simple beauty of my side yard. Taking in these tiny moments have helped my head and heart. Being overwhelmed seems to happen daily-for some reason or another, but remembering to give myself grace and stop to enjoy all the things that are around me has helped with my anxiety and my focus.
There are so many things out of my control right now. I think this is true for so many of us. Making healthy choices is getting me through my masked up, sanitized days.
Pacing myself with what I am teaching and not forgetting the fun has been something I have been thinking about quite frequently. Remembering I am not able to use materials the same way was a but of a downer when I started in September, but in the last couple of weeks I have had to make a shift and bring on the fun. Books make me happy, so fee nee titles to read to my littles has be a simple solution to things I felt were beyond me.
I am also shopping my TpT store. Being so overwhelmed and I forgot about an activity I made last year. Someone purchased it and it jogged my memory to print ant use with my kiddos. Looking at resources I used to take from school to school…out of my bag…is no more, now I am looking at how I can repurpose, adjust and reinvent myself. All the while keeping it fun for the kids and myself.
Halloween fun throughout the house also helps elevate some of the outside world stressors. I hope that as you read this it gets your wheels moving and grooving in a positive direction. Find the joy in what you can, wherever you are.
So if you read my blog, you know I have to eat gluten free. I have slowly been making peace with this new lifestyle. With that being said I try not to let my limitations effect my people.
My mini and I were picking up some fresh fruit in the grocery recently and she stopped to ask me about the strawberry glaze that come in the produce section. She was intrigued. She said she wanted to make a pie.
How great is that!
I did remind her that we would or I would need to pick up a GF crust. So after yoga I made a stop at Whole Foods. I have also tried GF crust from Trader Joe’s. Both are ok. However today’s purchase was not the best.
They came in a two pack…this one was a disaster.
We didn’t let this unfortunate crust derail or mission to create a little bit of summer!
The intact crust was baked and cooled.
So, for the rest of this tale I wish I would have taken pics, but I was living and not thinking about writing about this.
My mini has been taking a life skills class at school (aka culinary). This class is offered to all grades and children learn about nutrition, food prep, cooking and sewing. She really has learned alot and gained to most amazing level of confidence. She has knife skills!!
She washed and cut all the strawberries.
Added the store bought glaze.
Folded everything together.
I poured in the crust…the bowl is heavy.
Topped with Cool Whip.
Garnished with strawberries.
I truly love how this class has changed how she views food and herself. As a teacher I know schools offer “home economics”, they call FACS in one of my schools, but that isn’t offered until middle school. I really think there is immeasurable value in teaching elementary aged students how to take care of themselves.
Since I am not food blogger or chef I apologize if you need a recipe. Pinterest has amazing options out there. Just search strawberry pie. I know for our next strawberry pie making adventure we want to make the gel from scratch. I love a goal.
My hope for this post is you yourself will try to create something new and delicious or you will encourage a small person in your life to make something yummy, that inspires them to try new things.
Last Christmas I was very sad…throwing myself the biggest holiday pity party.
Every year I look forward to baking and eating our family cut out cookies. I baked them with my mom, my husband and now with my mini. The smell of them baking in the oven kicks off Christmas for me.
Last Christmas I had no desire to bake. If I wasn’t making what I knew, wanted and expected-I was baking nothing. This was probably terrible for my people because they still deserved their happy holiday. None the less that was my mindset and I did not forget to invite myself to a spectacular party.
My hubs is really a rock solid human. He saw how down I was and paid a very big bill at a GF bakery, for some very acceptable cookies and a yule log. These treats were not our festive favorites, but he and my mini were holly, jolly and supportive. Thankfully they are equal opportunity cookie consumers.
Let me just add….they did have plenty of delicious, festive, gluten filled cookies and cakes, because they can and should, but not baked by my gluten free, miserable hands.
So, on to this year.
I did not want a repeat of last year. I try to fancy myself a person who learns from their past choices and decisions, so this year I was determined to find a way to make my beloved cookie safe and tasty.
I do not want a new recipe. I am sure there are many options out there…in fact I know there are, pinterest shows me so, but I wanted something familiar. I want my family recipe.
I found my saving grace. I found a GF safe flour that has a 1:1 conversion. No experimentation with ingredients. The front of the bag had the magic words! I was beyond pumped. I could use just like typical flour. Cue the angels singinng!!!
Cookie dough was made and seemed ok.
I baked….sort of holding my breath.
Cookies came out…cooled and then it was time to taste.
I was pleasantly surprised. They tasted very close. The texture was palatable. Gluten free happiness!
Time to frost.
This is what I love the most. We frost and sprinkle together!!
This year I accepted and with this positive attitude memories were made, family tradition continued and calories were not counted!
Remember, you can always email, comment or follow my blog!
I’m really making peace with being gluten free and with trial and error I have found a cake that has good texture. I am very thankful I have found this mix at Trader Joe’s.
It takes about an hour to bake. This is longer than a typical mix, but it is dense. It does not rise up very high, but moist and small is worth it.
I don’t really enjoy canned frosting, so I decided to look for a homemade option. I went to pinterest of course! There were endless choices, but I decided to use a basic butter cream and cream cheese hybrid concoction. I am terrible at following a recipe.
I am that person that tweaks and adds things. Sometimes it works in my favor and sometimes it is an apology.
Cereal for dinner is always a back up!
I read, in a few online recipes, bakers were adding dehydrated strawberries. I figured I would give it a try. I buzzed the strawberries and added them in…fingers crossed. The result was fabulous.
Oh…and yes I made it all. I used to love to bake. I find it relaxing. Going GF has limited me. I was very happy whipping this up. I was home with my mini me…she needed a sick day, the weather was snowy and I didn’t want something from a bakery-happy birthday to me!
Made a wish….
I have been trying to eat better and get my yoga on. That being said…. I wanted to slob out!!!
We went and got gluten free pizza and these loaded fries. Total perfection on a snowy week night. Lots of calories and zero dishes!!!
We went out again!!!
Since I have gone gluten free I LOVE wings. Like really love them….crave them. This was the perfect way to wrap my birthday week. It was salty, spicy and satisfying.
My gluten free journey continues. Blessed to have another year to keep learning and expanding my options.
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Whether you read my blog on a regular basis or this is your first time- welcome. Writing about being gluten free is going to be something that I want to post about on a semi regular basis. This is still new way for me to live and I feel like I learn different things all the time.
My hope is my story will connect with you on some level.
I have only been living GF for 19 months. I am still a newbie to this lifestyle. I did not choose this-it choose me. Celiac was finally my diagnosis to a 15 year struggle with IBS.
To live my best life I have to eat gluten free.
I have written other posts about this journey, so check back through my blog. Some of those are a combination of positive and sad feelings about going GF. Each one was written in real time as I make my way on this new path.
Here I want to focus on a handful of positive observations I have had lately.
Bye Bye Angelsoft
This may seem like a silly thing to write about or too much information, but it is a solid reality. We shop for and by less toilet paper. I don’t live part time in the bathroom anymore!!!! Saving money and time….winning .
Bye Bye GPS
Not stressing about where to find a bathroom is a new observation. I used to plan around if and where a restroom would be. This anxiety I had over making sure there was one made my day miserable, especially with travel. It became a norm sadly, but now I recently stopped doing it. I am just going about my day care free. This little stone is gathering no moss.
Bye Bye Butterflies and Anxiety
So now that I don’t have that panic, stress and worry over: feeling sick, will I be sick, or when will the cramps kick in- I noticed about a month ago I don’t have that jittery feeling anymore. I think it is a two part situation.
1. My physical health is improving
2. My mental health is improving
Bye Bye Bloat
This is one of my favorite changes. It is a new sensation to not feel gross all the time. It is great to fit in my clothes after eating a meal. It is awesome to not hear a thunderstorm in my stomach. That was sometimes embarrassing. I could cover up the other two with a fake smile and a loose outfit, but I couldn’t hide the rumbling.
Bye Bye Fatigue
This is a battle I have won. I used to complain about being tired. I was sort of a broken record. I don’t think I was even aware how annoying and fatiguing I was! Now if I am tired it is a normal sort of tired. I don’t wake tired.
I am not up sick in the middle of the night and I sleep better.
My inflammation is down and I sleep better.
I can do yoga now…..I sleep better.
I can accomplish more in my day….I sleep better.
Finding what works I think is the key to any necessary change. I have adjusted my diet and seen life changing benefits. At first I was happy I had an answer, then I was mad at all the food I couldn’t eat and now I am just trying to find balance with my new existence. Allowing myself grace, knowing I might have a bad day and trying to practice patience with the process.
So I recently posted about living gluten free. Maybe you read it…maybe not. Check it out if you have time! I just wanted to add a quick extension story.
These cookies!!!! I have had them for a bit. Tried them…and somehow did not appreciate them fully. So good. The box is now empty. Completely not helping the fitness cause, but sometimes it is necessary. Maybe it is my current mood or maybe they are a great GF Girl Scout substitute.
School has 1 more day. I am ready for summer. I have wished my students well and I clearly am in need of some sugar! I bought these at a local grocery store. They were not crazy expensive. Total win! Finding something I think tastes good and I can justify the cost is a struggle at times.
As you can see I am still looking for the “ups” to this new foodie adventure. Happy snacking! Happy night owl snacking! Being a night owl is a totally different conversation. I love how an idea forms.
If this little snippet was mildly entertaining drop me a line. If you have and delicious suggestions I am always open to new GF things I can try-leave a comment.