Praise! Praise! Praise! I went to my neurologist appointment yesterday to check-in. She checked my balance, my coordination, my strength. And she said I look better than ever. Awesome! And then she asked what I have been doing. I answered, what you call "complementary" medicine. And the main part of it has been dietary and I've stuck to it. She was impressed and encouraged me to keep going. She is also going to share my blog with others to encourage them.
So my current battle is my son's eczema. I want it gone. So I had him computer screened at CAM. Now I need to work on not giving him the things that give him allergies-- like dairy. And I am starting to do NAET http://www.naet.com/, today was our first day. It was definitely something I have never expereinced before. But I am willing to give it a try. Its non-evasive and definitely interesting. Check it out.
Also, for gluten free I did the Old Spaghetti Factory. It was great and the Mizithra cheese is sheep based! Yea!
Friday, August 27, 2010
Sunday, August 1, 2010
Cookies!! Healthy Chocolate Chip Oatmeal Cookies!
So I went looking for a recipe that used gluten free Oat Flour and found a recipe for the Heart Healthiest Chocolate Chip Cookies in the world presented by the Vegetarian Times.
This recipe called for walnuts (which my kiddo is allergic to), brown sugar and canola oil--so I made some changes that make it even Healthier and its yummy too. So here is the recipe:
1 c. almond butter
1 1/4 c Palm Sugar (you can find this at Henry's--its lower on the glycemic index than agave)
2 tsp vanilla extract
1 1/2 c of gluten free oat flour
1 tsp baking soda
1 tsp sea salt
1/4 tsp cinnamon (this can be removed if you have allergies or dislike)
2 c. gluten free rolled oats (i use the ones from Bob's Red Mill)
1/2 c. of Chocolate Chips (73% cocoa)
1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray, or line with parchment paper.
2. Blend almond butter. Make sure it has a smooth, oily texture of peanut butter
3. Whisk together palm sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground almond butter, add vanilla extract, and stir until no lumps remain.
4. Whisk together oat flour, baking soda, sea salt, and cinnamon in separate bowl. Stir oat flour mixture into almond mixture. Cool 10 minutes. Fold in oats, then chocolate chips.
5. Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.
This recipe called for walnuts (which my kiddo is allergic to), brown sugar and canola oil--so I made some changes that make it even Healthier and its yummy too. So here is the recipe:
1 c. almond butter
1 1/4 c Palm Sugar (you can find this at Henry's--its lower on the glycemic index than agave)
2 tsp vanilla extract
1 1/2 c of gluten free oat flour
1 tsp baking soda
1 tsp sea salt
1/4 tsp cinnamon (this can be removed if you have allergies or dislike)
2 c. gluten free rolled oats (i use the ones from Bob's Red Mill)
1/2 c. of Chocolate Chips (73% cocoa)
1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray, or line with parchment paper.
2. Blend almond butter. Make sure it has a smooth, oily texture of peanut butter
3. Whisk together palm sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground almond butter, add vanilla extract, and stir until no lumps remain.
4. Whisk together oat flour, baking soda, sea salt, and cinnamon in separate bowl. Stir oat flour mixture into almond mixture. Cool 10 minutes. Fold in oats, then chocolate chips.
5. Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.
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