This site is about my life in the art studio. It includes drawings, paintings, knitting and cross stitch and fun art techniques. I will also include recipes and yoga and book reviews. This is a lifestyle blog with intentional and simple living ideas.
This was a great recipe. It turned out delicious. It was like I was in Paris France again.
2 large eggs
¾ cup milk , dairy-free use almond, cashew or coconut milk.
½ cup water
1 cup gluten-free all-purpose flour
¼ teaspoon xanthan gum (leave out if your flour already has it)
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
3 tablespoons melted butter , for dairy-free use Smart Balance butter
Beat the eggs, add rest of the ingredients.
I had to use a mixer to get the batter smooth.
Drop 1/4 cup of batter into the heated pan. Cook for 1 minute. Flip and cook for 30 seconds to a minute.
Add fruit to the crepe.
Why the oranges in the photo? Because I was originally going to make crepes with oranges and squeeze some for the juice. After inspecting they were not good to eat. So strawberries and bananas were the next choice.
This is a gluten free and dairy free spaghetti dish. Great for lunch and dinner.
Gluten free spaghetti
Boil water and cook spaghetti until it is to your liking. While it is boiling saute the mushrooms and garlic. Add tomatoes until the skin peels off. Set aside and pour olive oil in another pan and saute the spinach.
When spaghetti it done. Mix all ingredients together and add some nutritional yeast.
This challenge is to doodle 30 mandalas. Why, you ask? Just for fun, and to get myself focused on art and creativity again.
I am working out of a hardback sketch book, 8″ x 11″ using a black pen and crayons, color pencils or gel pens. This is something I can do before I go to sleep. Resting my legs under my weighted blanket after a long day. With my work schedule, taking care of my pets and resting my body, I won’t be able to finish these in 30 days. The outcome will be having 30 doodle mandalas.
I started drawing this evening. Here is my rheumatoid arthritis hand. Swollen, puffy and joints are in pain from all the drawing.
Today I tried a different salad. This is a simple recipe. It can be made as vegan by omitting the bacon with vegan bacon.
This recipe quick to make, easy to stand in the kitchen without chronic pain issues. Easy to digest.
Romaine lettuce- cut it in small pieces before cooking.
Bacon-omit for vegan bacon
Follow Your Heart ranch salad dressing (contains soy)
Parmesan cheese or nutritional yeast- optional
Make the bacon. Cut it in small pieces. Add back to the pan and saute the radishes to heat them up. Then add the lettuce. Stir it several times, cook until it wilts.
Bake the potato. I added vegan butter and salt, pepper, and chives on the potato.
Pour the salad mixture onto a plate. Add diced tomatoes on top. Then pour the Follow Your Heart ranch salad dressing on top. Squeeze a lemon on top for extra flavor. Can add parmesan cheese or nutritional yeast for added flavor.
Serve potato and salad together. Add fruit in the side.
Tonight I’m going to rest and enjoy my dinner in front of the television. Maybe a craft later tonight. Definitely will be doing yoga. My back hurts from working all day.
This is the first time using this mix. Very easy to make, with eggs, milk (I used almond milk) and oil. It suggests add-ons and gives the amount. I used blueberries since I had more than enough in my refrigerator.
I recommend to use this mix. It is simple and easy for anyone needing gluten free and dairy free products. But it is also simple for those with autoimmune and chronic pain to make. The time standing in the kitchen is only a few minutes.
Blueberry muffins were fabulous. The texture of the mix reminds me of using all-purpose flour. This mix is gluten free and it has a sweetness to the mix. Definitely will buy this mix again!
My diet consists of gluten free and dairy free and soy free. I have an autoimmune illness, juvenile rheumatoid arthritis.
On Monday, tuna, chicken BBQ and chicken burgers were prepared. Rice and roasted vegetables were also prepared.
An order from Whole Foods Market was made. They have the best gluten free and dairy free products, that I can not find anywhere else. Plus they deliver, so it’s easier to order there as my work schedule can be difficult to get to a grocery store.
I did not have a dessert every night. I finished the cinnamon muffins last night. The gluten free homemade biscuits were starting to loose it’s freshness so I had to toss those.
A spinach smoothie was made for Breakfast, along with eggs, avocado on toast and left over veggies were warmed up.
The refrigerator is now empty of this week’s meals.
This evening, I’ll make dinner. It will be a salad and a baked potato.
Tomorrow I work, so I have the chicken soup and tuna thawing. I will make those for dinner when I get home from a long day at work.
I’ll have to eat the grapes today for a snack. I also got out of the freezer the gluten free brownies I made the other day. And today I’m going to make blueberry muffins. Blueberry muffins will be my breakfast for tomorrow along with fruit. I’ll post the gluten free blueberry muffins.
I usually serve this with my salad. I like to have the pineapple cut up in the salad, along with watermelon, cantaloup and cucumber, with a lemon basil dressing from Paul Neuman. There is a toping in the recipe book that is exceptionally good and tasty, but I don’t think I will be making that when I pull this out of the freezer.
This is one of my favorite recipes to make, because it is simple and easy to freeze.
I warmed up the left over rice and veggies from earlier this week. Then I warmed up the chicken burger. (Goal for meals, is to use what I have and what I made).
This morning an order was made from whole foods market. I decided to buy for only this week, instead of thinking about next week. The goal is to use what I bought.
My meal plan is to use the meats that I already cooked and are now in the freezer, ready to be thawed and warmed up. This saves me time on the long days of being at the office. Having an autoimmune, being smart about cutting down time standing or waiting for food to be done is a definite goal.
vegan ranch dressing-first time trying it
vegan cheese-for my tuna melt
gluten free crackers
almond pudding-first time trying it
turnip-planning to roast veggies
gluten free bagels
dairy free cream cheese
I think that was all…
Meal Planning for Breakfast
gluten free bagel and cream cheese with fruit
finish cinnamon muffin with fruit
egg and avocado with gluten free toast
Meal Planning for Dinner
Tuna melt with roasted veggies-asparagus and turnip and radishes
Finish BBQ chicken and rice-add a salad to it
Roman Lettuce-roasted, with side of roasted vegetables and potato with chives
Salad with chicken patties
almond milk pudding
coconut milk pudding
gluten free brownies
This morning, I was up early, just couldn’t sleep, but wanted to so badly.
I warmed up the cinnamon muffins in the toaster oven and made gluten free hot chocolate. Added watermelon and cantaloupe.
Dinner- Tuna Melt
Tonight dinner was made and it was delicious.
I cooked carrots, turnips, asparagus until tender. You can roast them. I chose to saute them. While the veggies are cooking, I warmed up the tuna from yesterday, mixed in vegan mayo.
I used Miyoko’s cheddar cheese. It is gluten free and dairy free. It is the best brand for cheeses and butter. It had me fooled it was the real thing.
On the side I included plantains chips. Gluten free as well.
I recommend this meal. It will fill you up and keep you warm.
It’s another snowy day in the midwest. It is also another challenge of eating what I have in the freezer and pantry, before I shop at the grocery store. It is part of the simple living challenge and minimizing my life. And not holding onto things, for the “just in case.”
today’s meal is BBQ Chicken, gluten free style, which will be a early dinner, because I am starving!
Ingredients for BBQ chicken
chicken-I used chicken thights
BBQ that is gluten free
olive oil-to spray in the crockpot pan
Put a little olive oil on the pan, just to keep the chicken from sticking. Then add a few teaspoons of ghee, and pour a generous amount of BBQ over the chicken along with about a one tablespoon of vinegar to the chicken. cover and set the crockpot on high for 4 hours.
Shred the chicken and return to the crockpot for another 20 mins. I sometimes put the setting on warm for an hour until I am ready to eat.
I serve this with rice and a vegetable. Or I put it in my lettuce salad.