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.
It’s been a hot and humid few days. My air conditioner works but it takes forever for it to cool the house down. So there are times, I don’t have it on because that would be an expensive electric bill!
What’s the next best thing to have to cool down from a humid day? It is ice cream!
Dairy free ice cream is very expensive. It also leaves my stomach is a little pain and feeling uncomfortable. So I decided to try making a FRUIT ICE CREAM.
OMG it is so simple!
Fruit Ice Cream Recipe
4 cups frozen mixed berries-use any fruit combination you want
1 cup coconut milk or any milk of your choice
1/2 tbsp powdered stevia or more to taste, also can use honey or maple syrup
Use a food processor. Place the frozen berries in the processor, along with the milk and sugar. Process until it is smooth. I had to make small portions because my processor wouldn’t work with it completely full.
Then place the smooth fruit mixture in a metal pan(bread pan), cover with cling wrap and freeze.
set it out for 5-10 minutes to soften before you want to eat it.
This afternoon, lunch was planned. Lately, my stomach has been picky. I have to eat gluten free dairy free and soy free. Having digestive issues, rheumatoid arthritis and lipedema, this is the best diet to keep inflammation under control.
Portobello Mushroom Pizza
Vegan parmesan cheese
Set toaster oven to 350 degrees.
Cut the stems and scrap out the black veins of the mushroom. Use a spoon or something blunt.
Put some olive oil on the mushroom where the stem was.
Bake in toaster oven for 3 minutes.
Flip the mushrooms over.
Add tomato sauce and cheese. Bake for 20 minutes. Keep an eye on it, mine was done in 15 minutes.
I served it with potatoes fried in olive oil. You can make a salad or have it with spaghetti. I was craving potatoes!
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 dairy free and soy free meal. It is a meal for autoimmune.
Gluten free Rice noodles
Lemon basil dressing
Boil 3 tbsp water with sesame oil. Add the Rice noodles to the boiling water, cover and cook for 3 minutes. The noodles will break apart. Turn off the heat. Add cilantro and lime juice when it is finished
While the noodles and salmon cooks, make a salad.
Combine the noodles and salmon on a plate add watermelon and cantelop for a side along with the salad.
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.