Gluten Free- Night Shade Free- Dairy Free Pizza......

Is this possible????? YES!

A friend told me about a recipe for an alternative to tomato based pizza sauce.  I checked out the recipe, but didn't like how some of the ingredients were put together......

So I started to experiment....

I came up with a pizza sauce that I like. I could not tell it wasn't tomato based.... and neither could my family.

I used 1 small beet, roasted and shredded.  1 small carrot shredded.  I sauteed the carrot in some olive oil until it was tender, and added the beet and all these spices.
Garlic Powder
Onion Powder
Basil
Salt
Pepper
(all to taste)
I put it all in a blender and blended it to death. :)  And added water for better consistency.... ( to make it more spreadable)

The Pizza dough is easy.....

1 1/3 cup hot water
a packet of yeast
1 tsp sugar
mix all together and let it sit.

Add.... 1 tsp xantham gum
to 2 cups of brown rice flour and 1 cup of tapioca flour
1 1/2 tsp salt
1 TLB sugar
Mix all together.... and knead until very well kneaded...
about 5 minutes by hand....
Roll in olive oil and cover to let sit and rise

Spread in well greased pizza pan.
bake at 400º for about 10 minutes.

After baking...
Add sauce, any toppings you like (that you can have)
and then add Rice Cheese.
I like the Mozarella rice cheese. It is very good.

Bake at 400º for about 20 minutes or until everything is nice, hot melted and the crust is duly browned. :)

I have not had pizza since last September because of a Night shade issue... ( no tomatoes, potatoes, or peppers of any kind ( except pepper corns)  no eggplant, or paprika)
This was so fun to have once again! :)
I really love experimenting!

If you try it, drop a line and let me know! :)
ENJOY!!!!!!

Gluten Free-Nightshade Free Chex Mix

We love to have Chex mix during the holidays, but this year, after going night-shade free that was going to be rather difficult, as Worstershire sauce contains night shades. :(

So I have been experimenting for a few weeks. :)

I just used the side of the Worstershire bottle to see what they use.  Some of the ingredients I can't use because they contain night shades, but I added one to make up for the taste.

So here is what I came up with:

4 TLB black strap molasses
1/4 cup of rice vinegar
2 tsp salt (I used one because salt is a problem for me)
1 tsp garlic powder
1 tsp onion powder
1/4 tsp ground cloves
1/2 tsp white pepper
3 TLB butter
1/2 box rice chex
1/2 box corn chex
(or just rice chex alone)
Melt butter in microwave safe dish.
Mix all ingredients except chex into large Microwave safe bowl.
Stirring well
Add chex and coat evenly!

You can cook them in the oven on a cookie sheet or in the microwave.
In the oven, the temp should be 325 and stir every 15 minutes until crispy
In the microwave,  1 min. 30 seconds, take out and stir and then repeat
about 4 times.
(it will be cruncy)

Pesto Noodle Dinner

Tonight we had a WONDERFUL dinner and there were NO leftovers!
We had rice noodles mixed with a Basil, Walnut, Garlic.Olive Oil Pesto. 
We served the noodles with steamed garlic and corn, and broiled onions.
WOW! All those flavors came together for a wonderful GLUTEN FREE-NIGHTSHADE free meal! :)
I should have taken a picture beforehand..... It was devoured! LOL

I Could Use A Little More Sympathy!

Mike and Alli went out and had a great dinner with all kinds of Night Shade Spices! 
I am living vicariously through them. :)

Mike said, "Aren't you HAPPY you found the solution to your pain?'

Yes.... I am !  But it means, pain, or a VERY limited diet!
I am choosing the limited diet.

I am happy they had a great time tonight and had some SPICE! :)

A New Stir Fry Combo

I used Rice noodles; the thin kind.  Sometimes they are referred to as Rice Sticks.  Cooked them like noodles in boiling water, drained and set aside. Do NOT overcook!  5 minutes seems to be enough time.
In the wok, I put about 3 TLB olive oil, frozen broccoli, and thawed shrimp.  As it cooked I added 2 TLB of finely chopped basil, 1/3 cup finely chopped walnuts,  2 Tsp lime juice, and some braggs liquid aminos. (gluten free soy sauce replacement, low sodium compared to soy sauce)

I stir fried it all together and then took out the veges and shrimp.  I took 1 tsp of corn starch in a little cold water to make it smooth and then added it to the wok, to thicken the sauce.  Put all the ingredients back together and then serve right away over rice noodles. 

Everybody REALLY liked it! :)

Food Difficulties

Today we had a pot luck at church.  The theme was "Mexican".... one of my FAVORITES! But I could not partake in most of what was served.  
Thankfully somebody brought raw carrots!  I had several of those!  I made tortilla chips, that are guaranteed gluten free/night shade free, and I had 4 of them, as I'm also not supposed to be having anything fried. UGH.....
My friend Laurie's daughter made gluten free (guaranteed) guacamole, and she shared some with me. :)
I was so thankful.  As I walked through the line though, I was happy inside that I am not having pain. It was really just NOT hard to not have the tamale, spanish rice, enchilada or Spanish rice.  When we came home, I had the rest of my sauteed saurkraut from last night, and a little tuna. :)

So thankful that I am doing well.  I woke with some pain this a.m., but I really think it was from working so hard yesterday at our rent house making screens.  That was hard on my wrists and knees and back, because I was getting up and down off of the ground, and pressing that cord thingy into the screen to make the material stay.

I panicked a little this a.m. when I woke up hurting. It was no way near what I have been used to in the past.... and it was gone by afternoon! YEA!

I sat down next to another friend at the potluck. Her name is Bonnie. I noticed she brought her own food.  She has many food allergies, and right now is on a liquid diet.   We had a great time talking while eating what we COULD eat. :)

I thank the Lord that I have found an answer to MOST of my pain.  It makes it easier to handle the diet.... and Miss Bonnie was very encouraging. "It is WAY better to be out of pain than to eat night shades!"  She is RIGHT!

Sauteed Sauerkraut

I know many folks do NOT like sauerkraut. I didn't, because all I knew of it was that it was canned and tasteless.  What a terrible knock to real sauerkraut!

Since then, I have discovered REAL sauerkraut that is made well and NOT from a can!  Fresh sauerkraut isn't so tart it makes your mouth pucker.  Saute' it, and it is even better!

So here is my Saute'd Sauerkraut Recipe.

                                                             Sauteed Sauerkraut

1 cup of sauerkraut  preferably fresh not canned
1/4 cup slivered almonds
1/4 tsp dill weed
1 tsp fresh garlic minced
1/3 cup diced onion
fresh ground pepper to taste (black or white)
1 tsp unsalted butter or 1 tsp coconut oil

melt butter or heat coconut oil on hot skillet
add all ingredients and stir until sauerkraut gets a little wilted
(3-5 minutes) and flavors blend.

optional- top with a tsp of fresh bacon bits, or add 1/2 a diced apple

Minich Waldorf Salad

I am trying all sorts of new things. I remember having a Waldorf salad a long time ago at a hotel and I really liked it.  This is my attempt to make it for myself and it turned out great! 

                                                            Minich Waldorf Salad
1 stalk of celery diced
1 apple cored and diced (peel on) I used gala.
12 grapes of any kind, (seedless) I used red, for color.
1/3 cup diced white onion
1/2 tsp garlic
1/3 cup diced walnuts
2 TLB non fat plain yogurt
1 TLB  Hellman's (gluten free) Mayonaise
Freshly ground pepper to taste

(options if you are not vegetarian.... 1/3 cup diced chicken,  or 1/4 cup bacon bits)
( also, fresh, drained pineapple would be a wonderful addition)
Mix it all together and refrigerate.  The Longer you refrigerate the more the flavors blend together and it is TASTY! 
This will be on our Thanksgiving Day Table!

I am no longer missing coke or pizza on Friday night. :)

GLUTEN FREE- NIGHT SHADE FREE Lettuce Wraps

 ( I need to dice everything more carefully)

This is a recipe that would serve 2 people.  After eating at P.F. Changs last night, I was really interested in recreating the gluten free Lettuce Wraps.

I found a few recipes online that seemed to go in the right direction, and then I decided to give it a shot and recreate the taste from last night.....

My first try was DELICIOUS!  I think there are many things to do with this recipe.....and many ways to tweak it according to dietary needs.

So here is my "loose" not etched in stone Recipe. :)

Lettuce Wraps:  GLUTEN FREE and NIGHT SHADE FREE

2 chicken tenders diced into very fine pieces
1 green onion , including green part finely sliced
8 shitake mushrooms finely diced
water chestnuts finely diced ( I used about 15)
1 TLB of freshly minced garlic
1/4 tsp pepper  (still experimenting)
1/4 cup RICE WINE
1/4 cup GLUTEN FREE soy sauce... ( I used tamari) 
I think Braggs liquid aminos would work fine.
If you are soy free, I don't know.....
Lettuce

Put all ingredients into wok, and stir fry until done. (about 5 minutes0
Serve with lettuce leaves  (like tacos made of lettuce) :)
It will make about 8.....small wraps


Ideas I have flowing:
Add finely diced carrots, finely diced celery, MORE mushrooms and NO chicken for vegan,
more pepper and maybe some horse radish for spice......and possibly nuts. 

I know that PF Changs puts sugar in their recipe. I think the rice wine is sweet enough.

I made this tonight for Friday night movie night and didn't miss the old card board pizza that everybody else gets to eat. :)