Gluten Free Vegan Perogy Dough - Success on my second try..........Grandma would be so proud or horrified?

I made perogies this weekend.

No. Not for myself.

Well, the first batch I did try and make grain free so I could eat them. They didn't work out so well.

So I tried another batch. This time gluten and dairy free. For my daughter.

Growing up, perogies were a staple in my house. Standard fare. Refined white flour dough filled with white potatoes, cheese whiz and loaded with salt and butter. And dripping with more butter on top. And then a generous helping of sour cream.

Oh the memories.

Oh the stomach aches.

Well, that chapter of my (our) life is closed. But I am not ready to completely close the door on perogies. Mainly because my kids LOVE them. And they are a really great food that you can make in large quantities, freeze and pull them out for a quick dinner or side dish. And they aren't actually hard to make. If you have a rolling pin and some time.

So with my rolling pin and some time, I set out to make a second batch of gluten-free, vegan perogy dough. No wheat, no eggs and no butter or dairy.

And guess what. It worked. And the kids loved them.

When the first batch survived being boiled without splitting apart I exclaimed "My grandma would be so proud". Proud of the fact that I spent my Saturday afternoon pinching perogies just like she taught me.

But hubby had to add in "or horified". Because I will be the first to admit these do not taste exactly like the original. But they are CLEAN. Healthy. I can feel good feeding them to my family. And they like them. So as I like to say "revise your expectations and then prepare to be impressed".

I stuffed mine with a mixture of pureed sweet potato, mashed cauliflower and spices. Let your imagination be your guide. Next Saturday I'm going to make a meat stuffing and then top them with marinara sauce for some "gluten-free ravioli".

So just remember...........there is life after wheat. Life without belly aches.

Vegan, Gluten Free Perogy Dough

by MamaChanty

Prep Time: 10 minutes

Cook Time: About 10 minutes per dozen

Keywords: boil entree gluten-free vegan gluten-free flour

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Ingredients (2 dozen)

• 1 3/4 cup Gluten free all purpose flour (I used Cloud 9 brand sold at Costco Canada)
• 1/2 tsp Herbamare or fine sea salt
• 1/2 cup warm water
• 1 flax egg (1 tbsp ground golden flax with 1/4 cup warm water)
• 2 tbsp grape seed oil

Instructions

First make your flax eggs. Add 1/4 cup warm water to the ground flax. I buy whole golden flax, grind it in my coffee grinder and keep in fresh and ready to go in the fridge. Combine well and let stand about 5 to 10 minutes before using.

Combine the flour in salt in a mixing bowl. Add water, flax egg and oil. I used my hands to mix together (really well) until it formed a ball. I kneaded it until it was fully combined. Don't over do it. Once all the flour is absorbed/mixed in stop.

I cut the ball in half and wrapped half with saran wrap and put aside.

I place the other half on a large piece of parchment paper. I rolled it out using a large rolling pin until it was about 1/8 inch thickness (or a bit more). Then I cut out circles using a glass (about 3 inch in diameter) turned upside down.

Next put about 1/2 tbsp of filling in each circle, fold in half and pinch the ends together.

Fill a large pot with water and a dash of salt. Bring to a low boil. Add 1 dozen perogies at a time. Make sure its not boiling too hard or they could break open. Once the perogies float to the top let them boil for an additional 2 minutes and then remove from water and place in a roaster with olive oil. Shake the roaster to coat with oil to prevent perogies from sticking together. Serve as is or freeze individually (with parchment paper in between) and reheat by frying or boiling again.

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Sunday Reflections - Called Out on my Friday Statement

So on Friday I made a big deal about how I wasn't doing a Friday recipe post.

But then I did a big post on why I wasn't doing a post.

My hubby called me on it.

So today, I really truly am taking a day off.

No Sunday Reflections. And no big explanation of why.

Have a great day! I'll taking my daughter out for brunch and then to a concert. Life is good!

Breaking Expectations to Have Fun on Fridays

Hey Folks,
I'm taking a day off from posting a recipe.

Why you ask?

Because I can.

And because I promised myself I would only keep up with the blogging if I was having fun doing it. And that I wouldn't feel obligated to do it just because I felt someone else would expect it of me. Because I was the one that created that expectation in the first place by posting recipes every Tuesday and Friday for months. No-one asked me to. No-one is paying me to. I don't even know how many people try my recipes. Okay - except Sheri - she tries almost all of them. And I'm pretty sure Severa tries quite a few.

So its really my own expectation. And if someone is disappointed it will be that they didn't get a recipe. I don't think they will be disappointed in me. I need to learn to separate the task or action and the person (me). It will give me the strength to say no to tasks or actions that aren't beneficial for my health, my family, my mind.

Its okay to not meet expectations once in a while. Its not that I'm purposely setting out not to meet other peoples expectations, but I am learning to applaud myself when I stop myself from plowing ahead. Plowing ahead into doing something that I really don't want to do, that isn't fun and that is actually only an expectation of others because I set the expectation in the first place.

Remember, I'm on a mission to balance my body and my mind. And for me, balancing my mind means giving myself a break. Not being my own worst enemy by doing things for all the wrong reasons. I am getting to know myself.

Its liberating to let go of the perfectionist side of myself. To admit that things are hard sometimes. That I can't do it all. That I need help. That I'm not perfect. That I struggle with things.

So there you go. I didn't do a recipe on a Friday even though its what I'm "supposed" to do.

And today I'm going to have fun. Fun with my daughter and husband because we have a free day. No school. No work. Okay - I'll admit. I'm trying to make a batch of paleorogies (paleo perogies).  But for me. Because I think that is fun!

Have a fun Friday.

Raspberry Coconut Vanilla Vega One Protein Waffle - Paleo and Candida diet friendly

I haven't been as excited about blogging recipes lately. Sorry. I have to admit it.

It could be: 1) I have been really stressed about something else that is zapping my energy and time; 2) I'm back at work or 3) six keys are now missing off my laptop - the latest to be pucked off by my baby was the C key.  Makes it tricky to keep blogging..............I have to repeatedly stab the ccccc key to get it going. Annoying. Time to shop for a new laptop. But who has time.

But I still have lots of recipes to share. To record. And to make again.

So instead of taking the night off I'm sharing another one. Waffles. Grain-free. Dairy-free. Sugar-free. Portable. Convenient. Nutritious. A staple in our house and in my lunch kit.

And now I'm going to clean up. My baby trashed the house. I left him with my neighbor for 45 minutes this evening while I went to a PAC meeting and when I got home the neighbor was sweating profusely and quickly disappeared back to his orderly and quiet house. Sorry buddy - I should have warned you that baby is a bit "high maintenance" these days.............okay - maybe that's why I don't feel like blogging. That kid is mentally and physically demanding. Kute too. I might starting using the K key where I kan!!! ha, ha..........

Raspberry Coconut Vanilla Vega One Protein Waffle - Paleo and Candida diet friendly

by MamaChanty

Prep Time: 10 minutes

Cook Time: 2 minutes per waffle

Keywords: bread breakfast low-carb paleo vega one raspberry protein powder coconut flour

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Ingredients (3 - 4 waffles)

Wet ingredients

• 2 large free run eggs, beaten
• 1/4 cup mashed fresh raspberries
• 1/4 cup unsweetened milk (I used almond)
• 1 tsp vanilla or maple extract
• 6 drops liquid Stevia (or I also did it with 1 Tbsp of Truvia and it also worked fine)
• 1 Tbsp grape seed oil or melted coconut oil

Dry ingredients

• 2 tbsp ground golden flax (I grind mine in a coffee grinder)
• 3 tbsp organic coconut flour
• 1 tbsp medium unsweetened shredded coconut
• 1 tbsp ground chia
• 1 tbsp arrowroot
• 1/2 tsp baking soda
• pinch fine sea salt
• 2 tbsp berry protein powder - optional (I used Vega One Sport Berry)

Instructions

Preheat waffle maker

Mix together wet ingredients and dry ingredients in separate mixing bowls.

Add dry ingredients to wet ingredients.

Mix until just combined.

Let stand for 5 minutes.

When waffle maker is ready. Coat waffle maker with small amount of coconut oil. I used a paper towel to do this.

Put half the batter on each side of the waffle iron. Close and let cook until indicator light shows that it is ready. My waffles took about 2 minutes and 10 to 20 seconds to be ready.

Enjoy.

And why not make a double or triple batch. Cool completely. Freeze individually. Take them out and warm them directly in the toaster for a quick breakfast, lunch or snack on another day.

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Sunday Reflections - Riding the Emotional RollerCoaster and feeling the impact

I feel things.

Deeply.

When I get sad - I'm really sad.
When I'm mad - I'm furious.
When I'm happy - I'm over the moon.

Intense. Yep. Do I cry in pretty much any of these states. Yep. I HATE that about me, especially the mad one. I want to yell when I'm mad but for some reason I cry. On top of being mad at someone it is so frustrating for them to perceive me as weak. Arggghhh! Maybe I need hypnosis or something.

Anyway, this was one of those emotional weeks.  Highs, lows and very little in-between.

I was all over the place.

What was fascinating to me was being able to feel the reaction/impact it was having on my body.

Before this point in my life, any time I was going through a stressful and/or joyful time, I had my underlying digestive problems running parallel so I could never really tell where one problem started and another problem ended. And frankly I wasn't very self-aware.

But this time I could clearly feel my reaction to stress. The underlying digestive part was not a factor. I'm still on the strict phase of the Candida diet and its working. My digestion and related Candida issues are totally at bay.

So this time when I got stressed I could clearly feel what it was doing to my body and it was interesting.

I got a really bad, cramp-y stomach ache. But it would just come and go for about 1/2 hour spurts here and there.  It didn't throw my whole digestive system out of whack. It didn't stay with me 24/7 like I was used to. And when the stress went away (things have been resolved I think) so did the stomach problems.

I didn't sleep well. I could fall asleep at night. But by about 2:30 am I was up and restless. Fitful. Tossing and turning. But not like my previous bouts of insomnia. Those usually started with me being unable to fall asleep at all. Again, as soon as the stress was lifted, I slept through the night. Well, as much as one does with a poorly sleeping one-year old and a 4 year old with a wicked cough.

My right shoulder started to hurt. A deep down ache. Not very many weeks ago I said my shoulder was 95% about 95% of the time. Well, not when I'm stressed. It was pretty incredible how intense and deep of an ache I got in my shoulder - and how quickly it came over me. And how quickly it went away after the stress lifted.

And I felt emotional. I was pretty easily wounded by some not so pleasant words. I felt raw.

What is incredible about this experience is how quickly I bounced back. A true sign that my Candida is at bay, my adrenal fatigue is "cured" and my digestive system is working. Hallelujah!

What's the morale of this story. Stress is toxic. But stress combined with an underlying digestive system can be debilitating.

And BOTH require YOU TO TAKE ACTION. If you have digestive issues, Candida, adrenal fatigue, burn-out, stress, ya-da, ya-da, ya-da..............you are the only person that can make changes so that their impact can be fixed or at least minimized.

Eat clean. Eliminate garbage from your diet and your body. Have willpower to stay away from those things that you know don't work with your body (dairy? gluten? sugar). It is hard but it is worth it. Cleanse. Figure out your food sensitivities. Eliminate them. Experiment. Listen to your body to figure out what it sees as toxic. We are all different and no one can do this for you.

Reduce your stress. Make different choices. Make choices for the right reasons not for the right optics. Say no. Ask for help. Give yourself a break. Slow down. Go to bed early.  Take time for yourself. Breathe. Relax your shoulders (note to self). Let it go.

Smile. You will have lots to smile about if you are taking care of yourself.

I had a crazy stressful week. But because of all the changes I have made in my diet and in my life to reduce stress and take care of myself I sailed through it like I never could have before. And I came out the other end with a smile on my face. I think I'm figuring things out.

At the bank today, the rep I was dealing with told me I looked too young to have 3 kids. I laughed. And when he had to look at my ID and saw that I was 37 he looked surprised and said "it must be because you smile so much".  Thank-you Mr. Banker - for giving me one more reason to smile!

Cranberry Pumpkin Mini Muffns - Vegan, Gluten and Nut-Free

Here's another recipe for my egg, dairy, gluten, peanut and soy free daughter.

I'm not going to lie. It can be challenging cooking through that many sensitivities. But it can be done. And its worth it.

For instance. Today was "hot lunch" at school. She used to LOVE hot lunch day - PIZZA. But she can't have it anymore. So instead I made her a fresh pizza bun with gluten free bread, organic sugar-free marinara, nitrate free turkey pepperoni and Daiya (dairy-free) cheese. She was so happy. And very happy to have her mother at the school for lunch hour since I had the day off and ran it over to her and then hung out with the kids for a while. They wanted to call me Mrs. SuperMom. Oh yeah. I'm down with that.

So yes. Its a lot of work. But my daughter is thriving. Everyone else in the house is being taken down by a cold and she is healthy as can be. The kid that was sick on and off (mostly on) for the first 4 years of her life rarely gets sick.

But she eats clean. Low sugar. No dairy. No gluten.

How do you think you would feel if you did that? Pretty good I think..................

And its not that much of a sacrifice with lots of great recipes like this!

Cranberry and Pumpkin Mini Muffins - Vegan, Gluten and Nut Free

by MamaChanty

Prep Time: 10 minutes

Cook Time: 28 minutes

Keywords: bake snack gluten-free nut-free sugar-free vegan chia seeds coconut flour pumpkin cranberry

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Ingredients (24 mini muffins)

Chia gel

• 1 Tbsp ground Chia seeds
• 1/4 cup water

Dry ingredients

• 1 cup all purpose gluten free flour blend (I used Cloud 9 from Costco)
• 1/3 cup organic coconut flour
• 1 tsp cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp guar gum (if no xanthum gum in flour blend)
• pinch fine sea salt
• dash cinnamon

Wet ingredients

• 1/2 cup pure pumpkin puree
• 1/2 cup unsweetened applesauce
• 6 Tbsp organic palm coconut sugar (or sweetener of choice)
• 1/4 cup organic coconut oil, melted
• 1/2 cup full fat canned coconut milk
• 1/2 cup unsweetened milk (I used flax)
• 1 Tbsp vanilla extract
• 1/4 cup dried cranberries

Instructions

Preheat oven to 325 degrees.

Combine Chia gel and water. Let stand 5 minutes.

Combine wet and dry ingredients separately.

Add Chia gel to wet ingredients and mix thoroughly.

Add wet ingredients and cranberries to dry ingredients. Mix until just combined.

Separate batter into 24 greased mini muffin tins. I used coconut oil.

Bake for 28 minutes or until a knife in the center comes out clean.

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Vanilla Raspberry Coconut Loaf

Hope everyone had a wonderful Canadian Thanksgiving Weekend! And didn't get too off the rails with the clean eating. I had a few cheats but nothing too crazy to report.......okay - I had one slice of pumpkin pie. Really just a sliver. A delicious forbidden sliver. Oh the memories!

We got out of town for a couple of days and spent time with my family. I wish they lived closer. Sigh. 

At least they are driving distance.

Our DVD player actually broke 1 hour into our 8 hour round trip. Panic. OMG - what are we going to do. Our kids watch very little t.v. at home, but on the road, we are all about the movies.

But guess what............the kids survived. We all survived. We talked. They sang. It was kind of nice.

And this loaf is kind of nice if you are on the Candida or Paleo diet but want something for breakfast, a snack or dessert. Something low carb, sugar, grain and dairy free. Something delicious and legal. Enjoy - its not forbidden at all!

Coconut Raspberry Vanilla Loaf - Paleo, Candida Diet Friendly and Low Carb

by MamaChanty

Prep Time: 10 minutes

Cook Time: 50 - 60 minutes

Keywords: bake bread candida-diet friendly

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Ingredients (1 loaf)

• 1/3 cup coconut flour
• ¼ cup blanched almond flour
• 1 tsp baking soda
• 2 tbsp arrowroot
• 2 tbsp ground golden flax
• Pinch salt
• 3 tbsp unsweetened shredded ccoconut
• ½ cup fresh raspberries, gently mashed and packed plus 6 extra 
• 3 eggs, beaten
• ¼ cup melted coconut oil
• 2 Tbsp sweetener of choice (I used Truvia)
• 2 tsp vanilla
• ¼ cup full fat coconut milk
• 1/2 cup unsweetened almond milk

Instructions

Preheat oven to 325 degrees.

Grease a loaf pan with butter or coconut oil. And line with parchment paper.

Mix together wet ingredients and dry ingredients in separate mixing bowls.

Add dry ingredients to wet ingredients.

Mix until just combined.

Let stand for 5 minutes before pouring into loaf pan. Top with additional raspberries, optional.

Bake for approx. 1 hour or until a knife inserted in the middle comes out clean.

Enjoy!

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