After having gestational diabetes with both children, I learned to cook some low carb and low/no sugar foods.  I know when it comes to baking you really need to be precise.  I am never good about following directions so baking is sometimes hard for me.  I am always trying to make substitutions for sugar and have failed many times. But alas, here is a recipe that i did multiple substitutions and it turned out great.  So I thought I would write up a recipe since it has been a while.  

Gluten free/Sugar free Oatmeal Cookie Recipe

Ok, so the original recipe comes from the back of a Trader Joe’s Rolled Oats. But like I said I made quite a few changes. 

Preheat oven to 350 degrees.  In large bowl combine:

1/4 cup of softened butter (yes that is all!!)

1 cup sugar substitute.  *Important* please DO NOT use splenda or the other nasty options.  I have found some great alternatives for sugar.  Just go to your local coop or Whole paycheck, I mean Whole Foods and look around.  My favorite right now and what I used for this recipe is coconut palm sugar.  It is very low glycemic and good for you too.  I actually used this for all my holiday cookies this year and no one noticed the difference. Sneaky I know! 

So beat up the buttah and sugah real good.  I also let it sit for a bit and warm up to the room temp. 

Then beat in 2 eggs,1 tsp Vanilla, 1 1/4 tsp baking soda.  Should be a nice creamy texture now. 

Add a cup of almond butter and keep beating.  Now the original recipe called for peanut butter but I kind of think sometimes peanut butter is too strong a flavor in a cookie.  I want to taste the butter sugar and CHOCOLATE!  We also have no peanut butter in the house because my husband eats almond butter religiously every morning.  So, I made do with what I had and it turned out really freakin’ awesome! 

Now add:

3 cups of rolled oats

1/2 cup of nuts of your choosing :)

AND, last but not least… chocolate.  Now, I was sticking with the sugar free and I found a great chocolate bar at Trader Joes.  I cut up the bar into little pieces and it bakes up very nice.  

After it is all mixed up good together you bake the cookies for about 10 min depending on oven.  Seriously they are so moist and chewy and darn good!

Enjoy!!

Yes, my dear friends, I said BEET PESTO.  It is such a thing and it is absolutely amazing!!! I found the recipe on D*Sponge (of course!).  I fell in love with beets during my first pregnancy.  I know what a strange craving to have but that is what it was.   The craving stuck with me though and now I am googoo-gaga for these wonderful dirty roots! It really seems silly when I say, I love that “dirt taste”.  

Anyways, my mother taught me the proper way to cook beets.  I was boiling them and when I told her this she about died.  She said the best way to keep the flavor and good nutrients was to roast them.  After many failed attempts at trying to get them just right, I now have it down to a science.  I place the washed, cut on both ends beets in a glass oven safe casserole dish with a lid (you can cover with tinfoil).  I put a little water, not much, into the bottom to help it steam up.   You want to make sure it is sealed tight.  Roast in oven at 375º for 45 min to 1 hour.  I like to test with a fork and see if can be easily stabbed.  Once it is to your liking place the dish in the sink and run the beets through a cold water bath.  Let them sit for a bit in this cold water bath for a few. After that grab a beet and the skin should rub off very easily in your hand.  This is my favorite part.  I use to peel those stupid roots before they were cooked.  This way is much easier. 

I did change up the directions and scale back of recipe.  Good Lord, I did not need that much beet pesto, I would have red poop for days. I am not one for measuring unless it comes to baking and even then I break rules but…here is what I did do: 

Instructions

1. Roughly chop the 1 large beet (2 small) and run them in a food processor or blender with the garlic (how ever much you want 1-2 cloves), almonds (I used almond meal, about 1/2 cupish), grated Parmesan (maybe 1/3 to 1/2 cup) and sea salt (as much as you like).

2. With the blender running, gradually add the olive oil (as much as you like texture wise, about 1/2 to 1 cup for me). Keep and serve refrigerated.

3. Seriously, you can use this on any and everything.  I put it on pasta one night with some fresh feta and basil cut up on top.   But my favorite was last night when I served it on toasted baguettes, then slathered on the beet pesto, topped with a thin slice of avocado,  and the finishing touch some fresh grated parmesan.  

Enjoy! 

Read more at Design*Sponge http://www.designspongeonline.com/2011/03/in-the-kitchen-with-rigetta-klints-beetroot-pesto.html#ixzz1J2gE59rF

The other day I was digging through my freezer and found some peaches I had frozen last summer.  I thought, “wow these look yummy and refreshing on this hot day”.  So, I decided to make a pie.  I have to say I have not actually made my own pie crust so I decided to give it a whirl.  I also had my handy dandy sous chef in the kitchen with me and she was such a huge help.  I am learning/teaching her these important things in life. 

I got my recipe for the pie crust from my go-to dessert blog Piece of Cake.  I love this website for anything dessert related.  This is the website with the Chubby Hubby Brownies.  Anyhoo- I did of course do some modifications to her Pie Crust Recipe which was originally adapted by The Sweet Melissa Baking Book.

My recipe is adjusted because of my darn gestational diabetes.  I used xylitol instead of sugar.  My thinking is if I can’t have sugar then I am going to enjoy A LOT of butter. :) Some times when making substitutions in baking it can be a very, very bad idea.  But this really did work and came out fabulously.  Enjoy! 

This recipes makes two crusts, enough for a double-crust pie. If you need just one pie shell, halve the amounts. I only did one and it was fabulous. 

Makes enough dough for 1 double-crusted pie or 2 single, 10-inch crusts

2 1/4 cups all-purpose flour
1 teaspoon to 2 tablespoons xylitol
1/4 teaspoon baking powder
1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
1 cup (2 sticks) very cold unsalted butter, cut into 1/2-inch pieces
6 to 8 tablespoons ice water

In the bowl of a food processor, combine the flour, sugar, salt and baking powder. Pulse a few times to blend. Sprinkle the butter pieces over the dry ingredients. Pulse until the butter is the size of large peas.

Add 6 tablespoons of the water and pulse until the dough just begins to form a ball (you may need to add up to 2 tablespoons more of the ice water). Turn the dough out onto a lightly floured work surface and gather it into a ball. Divide the dough in half, and gently pat each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 30 minutes before rolling.

After you roll out the crust and place it in the desired pan, let it chill for 15-30 minutes in the refrigerator before baking to prevent shrinking.

(I did not do this part) To prebake or blind bake this crust, preheat the oven to 350 degrees. Line the pie shell with parchment or aluminum foil and fill with pie weights. Bake for 25-30 minutes covered, then remove the pie weights and liner and bake until lightly golden, about 10 to 15 minutes more. Cool completely on a wire rack before filling.

I did do this: I let the crust get really cold in the fridge (maybe 30+ min).  I even read another recipe that suggested freezing it.  I guess it is supposed to help the sides not to shrink down.  

Then I filled my pie with those yummy peaches I had frozen.  I rinsed them and then added: juice of one lemon, some left over blackberries, some xylitol, and some potato starch.  Mixed it all together and poured it into the pie crust.  

I baked it for 20 min at 400 degrees.  Then I turned the oven down to 350 degrees and baked for 35-40 min.  I don’t have the best oven so your oven may cook a bit faster.  

I found some yummy xylitol vanilla ice cream at Safeway called Clemmy’s.  It was soooo good with this pie!

I tried to get a picture of this perfect pie before we ate most of it but alas we could not control ourselves. It was really quite deeeee-lish!!!

Ok, I am clearly feeling more myself because I am loving cooking again. I am so glad to be past the 24/7 nauseaus state of early pregnancy (knock on wood).  As, I mentioned before I have Gestational Diabetes (again) with baby #2.  I was bummed at first but now I think it is just another oppurtunity to be creative with our meals and to plan ahead.  

I was craving some cookies the other night so I got online and looked for some recipes with no sugar and low carb. So, here is a cookie recipe I had to share because it was really good and healthy. I know hard to come by these days.  Also, I used cinnamon in this recipe and a lot because I read about how good cinnamon is for diabetics. My friend Jessica writes this blog and you can read more at Marilyn Farms Blog.

Almond meal cookies with sliced strawberries on top 

• 2 cups almond meal (i buy it at Trader Joes for cheap) 
• 2 tsp of Cinnamon- you can really use any spice you want here
• 1/2 tsp salt.   
• 1/2 cups xylitol (or what ever is equal to 1/2 c of real sugar) 
• 1 large egg 
• 1/2 teaspoon of vanilla

Mix together the dry ingrediants.  Then mix in the wet ones.  This mixture should look like this: 

It is amazing that it can get so moist with no oil or butter.  Anyways, then you roll it into balls and press it down with your thumb or spoon.   Bake for 10-12 min at 325 F. They will not look much different than when you put them in.  The bottoms should be a little brown.  Let them cool on racks.  I put a thin slice of strawberry on top for a little more sweet.  But seriously, these cookies are so good and chewy you don’t need to add anything. 

Enjoy! 

I got this recipe online but did my own modifications.  Here is the original Sugar-free Almond Spice Cookies

I am sitting here enjoying some very yummy left over chili I made the other night.  My sister sent me the recipe, I think it is her friend Katie’s (got to give props).  It was super easy and cheap.  I also found out last week that I have gestational diabetes again :( with this pregnancy.  So, I am on mission to make very high protein and low carb/no sugar meals.  This can be tricky but if you do your research there are some great recipes out there. I was working full time when I had Ruth so I didn’t have much time, but now I do and I am enjoying finding what is good and healthy to make.  So, everyone know that corn bread is the stable that goes with chili but I decided to make a different bread that was very low carb/sugar.  Enjoy the recipes!  Sorry no pics this time, I was slacking. 

CHILI RECIPE (with a few of my own modifications) 
1 can of corn, 4 garlic cloves,1 bell pepper (red or yellow),1 cup diced carrots, 1 15oz red kidney beans, 1 15 oz white kidney beans, 1 14.5oz stewed tomato with juice chopped coarsely,1 16oz tomato sauce,2 1/2 TBS chili powder,1 TBS oregano,1 1/2 tsp cumin,1/2 tsp salt,1/2 tsp pepper, 1/2 dried chili pepper (if you like a little heat on your tongue),1/2 cup water, 1lb of ground beef or turkey sauteed with the onions and garlic.
Dice onions and saute in small amount of olive oil.  Once soft, add ground beef/turkey to brown. Add garlic once meat is browned and cooked.  Add all wet ingredients.  Add seasonings.  Let simmer for 20-30minutes.  I topped with a little cheese and some fresh cilantro. 

Almond Bread with Orange Butter

2 c. almond meal, 1/3 c. xylitol, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt.  Mix these ingrediants together.   In seperate small bowl mix together 2/3 c. fat-free buttermilk and 2 large egg whites.  Combine these two mixtures together stirring well.  Then put in a greased 8 inch oven safe pan and sprinkle the top with sliced almonds.  Cook at 400 degrees for about 20 min or until a toothpick in middle comes out clean.   I also zested some orange peel in softened butter and a tiny bit of honey and mixed up to serve with the warm bread.  Yummy! 

Ok, I was at the park the other day and I met this lady who does a blog called Piece of Cake. My curiosity was perked when I over heard her talking about these “chubby hubby brownies” that she made.  I couldn’t believe my ears.  If anyone knows me, they know my deep love for Ben and Jerry’s Chubby Hubby ice cream.  I knew I absolutely had to make these brownies. So, here is her recipe from the blog, Chubby Hubby Brownies.   I made them for Valentines day and they were a big hit.  Josh loved them.  I loved them.  Ruth loved them. The left overs had to go to Josh’s office (I didn’t trust myself) and they loved them. Seriously, they are so good they are wrong.  This lady is a genius and I plan to make more of her sweets.  Enjoy! 

This one is for you Elizabeth. ;) 

Lately, I have been so naseaous and very averted to smells.  So, not a lot of cooking has been happening in my kitchen.  I do love to cook though and can’t wait for this part of pregnancy to pass so I can get back in to my creative cooking. 

This meal above, Salmon burger on bed of Red Quinoa covered in sauted chard, is my go to meal.  I have taught Josh had to make it too, so he can help me when I am sick. It is so easy, so good, and so healthy! 

1. bake salmon patty for 10 min on each side. I like to bake because it is healthier and easier.  I get my salmon burgers from costco in the frozen section but really you could use any fish. 

2. While fish is baking, put on the quinoa.  I like the red quinoa from Trader Joes. This does not take as long as rice so it should be done about the same time your fish is done.  I just use good old fashioned water to cook my quinoa and a little sea salt. I like to put a dollop of butter on after it is cooked and stir it around.  

3. Once quinoa and fish are cooking, I cut up chard into small strips and take out the stalky middle.  You can cut it up however you like.  You can also make it super easy and just use spinach and not cut anything. :)  So first I heat up some olive oil, onion (mushrooms if you have them) and let them get translucent. Then throw in the greens and maybe a bit more olive oil if need be. I also like to add in here some spices. Whatever you like, salt, pepper, cayenne, Italian seasoning, etc. It won’t take long for the spinach or chard to wilt so make sure to time it right. 

4. Now, simply layer.  I put a good size helping of quinoa down, then the salmon burger, then the greens.  Viola! 

Enjoy! 

Some wise advice on baking this season: Although bake and broil start with the same letter they do two very different things.  I learned this the hard way by burning my delicious Chocolate Brittle Surprise this afternoon. I never saw so much smoke!  I thought the alarms were going to go off in the entire building.  I was waving towels like a mad woman around the sprinklers on our ceilings. Note to self, make sure you turn oven on bake NOT BROIL.  

Happy baking everyone! 

Ok, I am all about the simple things in life which is why I love this recipe.  I got sucked into the Julie and Julia book last year and was inspired to make some of Julia Childs recipes.  I have to be honest and say this soup is the only thing I have made of Julia Childs recipes.  It is so stinkin’ simple anyone can do it.  It is essentially 3 ingrediants: Potatoes, Leeks, Water.   You can of course add things too so here is what I did: 

Boil potatoes and Leeks in water.  I don’t know how much to tell you because I don’t measure very often (i get this from my mother).  But if I must guess I would say 1 1b potatoes to 3 or 4 large Leeks.  I fill the water to mostly cover and then add some good salt.  

Once the potatoes are really soft you blend up in a blender or hand mixer.  Oh and I leave the skins on those potatoes as you can see above.  Again keep it simple. After the blending (that is my least fav part) I put it pack in the original pot.  Now if you like you can add a little olive oil but I like to use butter. Stir it in. 

I think this soup is heavy enough to be the meal but I like to add a few things. I don’t know about you guys but…. I LOVE BACON! So I baked some bacon in the oven. This is the best way to do bacon, a lot less messy.  I bake on a cookie sheet lined with parchment paper. Bake at 350 ish for as long as you want.  I like crunchy bacon especially for this soup.   

Then I take some fresh spinach and stir it into each bowl.  I don’t think it would be good to stir in with whole pot of soup.  Just do individual servings.  After the spinach wilts a bit, crumple with LOTS of bacon and some salt and pepper to taste.   

Enjoy!