Why I had to give up Coffee........and Decaf..............and Dandy Blend. Sigh.

The answer to my coffee-free existence. Maybe not.

There is nothing better than that first taste, sip, gulp of coffee in the morning.

That is unless it causes severe insomnia (which over time results in moodiness, weight gain, frustration and exhaustion - to name a few things).

Good thing there is decaffeinated coffee for us poor souls.

Nope. Actually, that's not the answer. Even decaffeinated coffee F's up my sleep.  Seriously. I know some people reading this think I'm crazy or its all in my head. Its not. I started drinking decaf again in November. OH DID I ENJOY IT. But after not having one proper sleep in two months I had to look really hard at what had changed. I tried to blame the stress of Christmas (it really was a crazy December) and work and general busy-ness. But no. It was the darn decaf.

I knew it. Deep down I knew it. But I kept putting it off. Looking for other excuses. I wanted to keep drinking it so bad.

But I finally admitted to myself that I can't even handle decaf. BIG. HUGE. SIGH.

I really am a delicate creature. A delicate creature that started sleeping again in the New "coffee and decaf free" year.

But I wasn't ready to give up my morning shot of happiness. So I went on a hunt for an alternative. I scoured the Internet and found Dandy Blend. Yay - they sell it in Winnipeg (at Hollow Reed on Corydon). My prayers had been answered.

Daddy blend is a mix of dandelion, chicory and beet roots, and barley and rye grains - are all health-promoting foods respected throughout the world. Its full of minerals, tastes great, gluten-free, etc. etc. etc. You get the picture - this stuff is the bomb.  I couldn't find one issue with it (and I read a million reviews). All the granola cruncher, health-food junkies are loving this stuff.

And WOW was I loving this stuff. I was making myself amazing "lattes" with cinnamon, stevia, vanilla and almond milk. Life was good.

Except, there was trouble in paradise.

I was noticing that I was feeling pretty bloated. After a couple days I tried blaming it on my diet.......had to be something I ate. I wasn't about to give up my beloved lattes........again.

But after a week, my stomach was actually sticking out so far I looked about 4 months pregnant. And I was EXTREMELY uncomfortable.

Again, I did a check-in and had a long talk with myself.

Time to face facts Mama C - Dandy Blend does not agree with you. It seems to agree with EVERY OTHER bloody person that tries it. But not me.

I'm pretty sure its the chicory root (I've reacted to it before).

So I've gone back to water and herbal teas. And I'm surviving. After a week of withdrawal I no longer stand over my husbands coffee doing deep breathing to try and soak up the sunshine.

Some people think my dietary troubles are all in my head. Some people probably think I have orthorexia (an unhealthy obsession with healthy food). But I have to live in this body. And if giving up coffee and decaf and bloody Dandy Blend makes me feel better then that is what I'll do. And trust me, if I have an unhealthy obsession with anything its good tasting food. So I wouldn't be giving up anything if I didn't have to. 

So if we go out for dinner and I just drink water and eat a seemingly boring and healthy meal, don't be annoyed. I'm not doing it to make you feel bad about your food and beverage choices. I'm doing it so I can feel my best - and that isn't as easy for us delicate-digestive-challenged flowers.



















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Magic Pina Colada Tofu Slice - Raw, Vegan and Grain Free

I sprinkled some candied coconut on top. Oh. Yeah!

I had to put "magic" in the name of this recipe because I am still amazed by how tofu can be made to replace "cheese" in recipes. And its super low calorie (if you care). Before I had to give up dairy, cheesecake was one of my all-time favorite desserts. So I missed cheesecake. And I wanted a Pina Colada slice at Christmas-time. I had originally also given up soy. But I find that I can handle it in moderation and I stick with the organic, Non-GMO variety. For this dessert you need to buy the Silken tofu (I used firm which they were selling at Costco - not sure if its still there but you can get it at any grocery store). 

Anyway, I got my Pina Colada slice. Did. I. Ever. I made it three times in December. 

This recipe is super simple. The hardest part is letting it sit in the fridge for long enough to completely cool and set. And its actually got a fair bit of protein............so it makes a pretty good afternoon snack too. I think you could easily convince yourself to eat it for breakfast. Not that I would ever do that;)

Pina Colada Slice - Raw Vegan and Grain free Pineapple tofu Magic

by MamaChanty

Prep Time: 10 minutes

Cook Time: 0

Keywords: raw dessert candida-diet friendly low-carb vegan gluten-free coconut silkken tofu pineapple

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Ingredients (8 x 8 pan)

Crust/Base

• 1 Tbsp Truvia or sweetener of choice
• 1/4 cup oil (I actually used 2 Tbsp coconut oil and 2 Tbsp Earth Balance)
• 3/4 cup unsweetened shredded coconut (ground in coffee grinder)
• 1/4 cup almond flour (or almond meal)
• 2 Tbsp ground golden flax
• 2 Tbsp arrowroot starch
• 1/2 tsp vanilla extract
• pinch fine sea salt

"Cheesecake" Layer

• 1 package firm Silken tofu
• 1/2 cup full fat coconut milk
• 2 Tbsp honey
• 1 Tbsp Truvia or sweetener of choice
• 1/2 tsp vanilla extract
• 1 tin (14 oz) crushed pineapple, in juice
• 2 Tbsp organic gelatin
• 1/2 cup unsweetened shredded coconut

Instructions

To make the base, combine all ingredients together. Mix until fully blended. Pack down into an 8 x 8 pan. I use a piece of parchment and the palm of my hand to pack it down rather than trying to do it with a spoon.

For the creamy layer/topping. Blend the Silken tofu first until it is creamy and smooth.

Drain the juice from the crushed pineapple into a saucepan. Heat the juice over medium heat until just boiling. Turn off heat. Sprinkle with gelatin and let sit for one minute. Use a whisk and vigorously whisk the mixture until all the gelatin has dissolved. Add tofu, coconut, honey, Truvia, and drained crushed pineapple. Thoroughly mix together.

Pour the creamy topping onto the base.

Refrigerate overnight or for at least 8 hours before serving to ensure it is fully set. That's the tough part.

Keep refrigerated until serving.

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FItness Friday - Fun for the Whole Family

She is obsessed with going this one now..........................

Some of you might know that I'm going through a bit of a YOGA phase. Addicted.

I have an intense personality. And I constantly need new interests and challenges.

So although I am LOVING yoga so much that I wanna swear this is it. I found my exercise soul-mate. I'm done searching. This. Is. It.

I really don't know. I kind of felt that way about Zumba two years ago. And then biking. And then HIIT. And now yoga. But damn do I love it. Really really love it.

I guess the point is that you need to keep searching for things you love doing to keep exercise a mainstay in your life. Don't try to force yourself to do something you no longer enjoy. Don't feel bad when you walk away from an activity. As long as you are walking towards something else. And there are so many things out there to try. Oh - if only I had more time.

Although I am LOVING my yoga classes (I do all kinds from restorative/gentle to Ashtanga/Vinyasa Flow/Power), I guess I started to get a bit itchy to try something new.

So yesterday I went completely out of my comfort zone and dropped in for an AcroYoga class.............OH. WHAT. FUN. Taking turns flying and being flown in the air by complete strangers. What an experience. Bucket list - check!

And tonight the kids and I did AcroYoga all night. Now my 5-year-old is completely addicted too. Her last words before bedtime were "Please mama, one more yoga".

So I'm challenging all of you, if you are bored with your usual routine or just don't have a routine, go find something fun to do.

I need someone to do this with me............hubby is athletically gifted by flexibility challenged. 

Now I have a partner to help me work on my scorpion. Much better company than the wall.

A family affair. Still need to figure out how the little one can get involved in this pose. So far he just likes to stomp or sit on my face. 

Resolutions for a New Year - Eat LOTS of Vegan Gluten-free Queso Cheese Dip - Because It's Awesome

This is my New Year's gift to you. A really EASY recipe for a dip that will make you forget you had to give up dairy. According to friends at work, "soaking cashews" doesn't qualify as easy, but they have obviously not given up major food groups and/or processed foods. This is relatively simple for those of us that are used to cooking from scratch and know how to boil water. I got quite a laugh out of that conversation as I sometimes forget that the average person eats a ton of pre-packed/prepared foods. It's all relative and for me this is relatively simple. 

I am so excited about this recipe. I've made it three times in two weeks and I'm making it again tomorrow. Its great with gluten free chips. And I used it to make nacho super fries. French fries smothered in nacho cheese and salsa............something I haven't had in almost three years. And it was damn good.  I can't wait to try this in all kinds of recipes.....watch out 2015. 

I was going to do a big New Years post on all my goals for 2015, my reflections on 2014, blah, blah, blah. But you know what, I've got a great recipe to share so I'm just going to send out a challenge instead..................soak some cashews and make this dip to celebrate the new year! 

And I left you a little motivation/tip just for fun! 

Happy New Year! Bring it on 2015!

Vegan Mexican Queso Cheese Dip

by MamaChanty

Prep Time: 10 minutes + 1 hour to soak ca

Cook Time: 1-2 minutes

Keywords: blender saute appetizer vegan gluten-free nutritional yeast cashews green chili

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Ingredients (serves a crowd)

• 1 cup raw soaked cashews
• 1/2 cup unsweetened almond milk (or other non-dairy milk substitute)
• 1/2 Tbsp arrowroot starch - optional
• 1 1/2 Tbsp taco seasoning (I used homemade so low salt)
• 3 Tbsp Nutritional Yeast
• 1 Tbsp Earth Balance (or other non-dairy butter replacement)
• 1/4 cup onion finely diced (I used red onion)
• 1/4 cup pepper finely diced (I used orange)
• 1 large clove garlic - finely minced
• 1 Tbsp fresh Cilantro, chopped (optional)
• 1 can mild green chili's

Instructions

You can either soak the cashews for 4 hours in cold water or speed things up (if you are impatient like me) and soak them for 1 hour in boiling water. Drain.

Add almond milk, nutritional yeast, starch and taco seasoning to cashews.

Blend in blender or food processor until full pureed and smooth. I was able to do this using my Magic Bullet.

In a frying plan, melt Earth Balance over low/medium heat. Add onions, peppers and garlic. Saute until vegetables are softened. This will just take a few minutes. Add sauteed vegetables, can of green chili's and Cilantro to pureed cashew mixture. Mix by hand until fully combined.

You can refrigerate mixture at this point. When you are ready to serve, warm up in microwave for 1 - 2 minutes - stopping to stir every minute.

Serve with gluten free taco's or crackers. You can top the dip with diced tomatoes, green onion or additional Cilantro if you want to jazz it up.

Enjoy.

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Merry Christmas and a Little Vegan Gluten free ginger bread man.........

Hello Everyone!!!
Just wanting to send out a big, huge, gingery Merry Christmas to you.

I am finally finding some time to "slow" down. Okay - kind of impossible with three kids but spending some time at home at least.

We've got one sick kid but we still managed to get them all helping with baking some cookies. I originally posted this recipe last year. I decided to dust it off and try it again.........still works. My 7 year old still loves them "Mommy this is the best batter ever....even better than cupcake batter". And she knows her batter.

I added an extra tablespoon of maple sugar this time. They are still not super sweet but they did the trick for my kids. If you want more sweetness - go for it. Or add some sugary toppings.

December was trying to do me in but I survived and now I'm ready to catch my breathe. 

I hope this finds you all well. Take some time for yourself. Slow down. Breathe. 

And eat a cookie..........................Merry Christmas!

Vegan Gluten Free Ginger Bread People or Cookies

by MamaChanty

Prep Time: 20 minutes

Cook Time: 12 minutes

Keywords: bake dessert gluten-free vegan almond flour coconut flour gluten-free flour

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Ingredients (18 - 24 cookies)

• 1 Tbsp ground chia seeds
• 1/4 cup warm water
• 1/4 cup organic coconut flour
• 2 Tbsp Almond flour or Almond meal (I just grind blanch slivered almonds in my coffee grinder)
• 1/2 cup All purpose Gluten Free Flour (I used Cloud 9 brand from Costco)
• 1 tsp baking powder
• 1/4 tsp baking soda
• pinch fine sea salt
• 2 tsp pumpkin pie spice
• 1/2 tsp ground ginger
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 2 Tbsp molasses (I used Blackstrap)
• 3 Tbsp pure maple syrup

Instruction

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

Combine Chia seeds with water and let stand for 5 minutes to gel.

Combine all dry ingredients.

In a seperate mixing bowl combine all wet ingredients including Chia gel.

Mix wet and dry ingredients together until just combined. It should form a ball (like dough).

Let stand for 5 minutes. If it seems sticky add some additional coconut flour.

Roll out dough until about 1/8 inch thickness on a piece of parchment paper. Cut shapes out of dough and transfer to lined baking sheet. I just kept reusing the scraps (forming into a new ball and re-rolling out) until there was no dough left. I let my kids choose and cut the shapes. They loved this job.

Bake for about 12 minutes.

Let cool and decorate.

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I'll Run a Marathon When Pig "eon"s Fly!

My Saturday night adventures....................working on my flying pigeon arm balance pose.
My idea of a fun way to get your heart rate up!

I hate cardio. Like I REALLY hate cardio.

If you know me.........in "real" life you know that I detest running.  Always have, always will.  Yet I've always felt that I should put "run a marathon (um, I mean half)" on my bucket list. SO many other people push themselves to do it........why can't I?

Well, because I hate it. And I was just comparing myself to other people and feeling like I was not measuring up to some imagined expectation I made of myself. My competitive spirit felt a little (big) streak of jealousy each time I heard about someone else's accomplishment of running 13 or 26 miles and not dying.

I swear I would die. Physically, and more importantly mentally. Running is mental torture for me.

So I've given up on my non-dream. And now "run a @#$#'ing marathon" is on my non-bucket list. The list of things I am promising to myself I will never do.

Freedom.

I don't like running. I don't generally like cardio, not the traditional kind anyway.

So I don't do it. I don't do aerobics anymore. I don't even do much HIIT anymore. And I certainly don't turn on my treadmill anymore.

Those of you who think I'm a fitness fanatic might be scratching your heads. No cardio. How can that be?

I've changed my approach to exercise. I don't punish my body anymore doing things I don't enjoy. I don't work out like a madwoman when I'm exhausted. I don't constantly PUNISH my very weak adrenals by working myself to the point of severe exhaustion. And I don't punish my mind anymore by feeling like I'm not measuring up.

Don't get me wrong. I work out hard. When, if and how I feel like it.

I started dancing again. Joy.

I do yoga - hot, intense, flow, yin, gentle - whatever class I can get to. Esctasy.

And I go to the gym to lift some weights, stretch, do yoga poses, balance on the Bosu. Whatever I'm in the mood for.

The reward of not punishing my body with exercise that I hate is that I crave my workouts. Not just the end - the sense of accomplishment when its over. The actual process. I can't wait to get to my next class. I guess because I'm doing things I love, and I know that if I'm not up for it, I will just take it easy. And that's okay.

Its working for me. I feel fit. I feel strong.

I'll see you at the finish line...................but I'll just be cheering you on or stretching in the cool down area!

Wow - A Grain Free Vegan Pizza Crust the Whole Family Can Enjoy!

This pizza crust has made me very happy..............a pizza crust the WHOLE family can 1) eat - yay - no eggs, dairy or grains and 2) enjoy. Even my hubby loves it. My gluten-dairy pizza loving hubby!

I know I haven't been blogging much lately. I promise to be back with an honest to goodness update REALLY soon. Things are good...............I'm feeling good. Life is good. But I'm continuing on my journey and part of that has been working on slowing down. S.L.O.W.I.N.G.D.O.W.N. Which means a lot less blogging..................

But I have still been cooking and sticking to my diet (no grains, no diary and low sugar) since it works for me. I don't experiment as much as I used to but I did play with this pizza crust recipe that I got from Primally Inspired to make it vegan and to work for my families tastes. It is incredible given all the restrictions.

I've tried several pizza crusts since changing my diet. I loved pizza crust #1 from the Wheat Belly cookbook but, unfortunately, that one contains dairy and eggs. Since I no longer eat dairy and my daughter doesn't eat eggs it didn't last long.

I've also experimented with cauliflower crust pizza on several occasions and it never worked for me.

Well, I've made this one now at least 5 times and it seems to be fail-proof. Consistent. Delicious.

I'm pretty excited about this recipe. So I thought I better get blogging and get this recipe in the archives.......because I think we will be eating this for years to come.

PIZZA NIGHT IS BACK BABY!!!!!

If you don't eat dairy and you are wondering about toppings, I usually use a combination of Daiya (non-dairy cheese) and nutritional yeast for my kids. For myself I usually use a combination of goat cheese and nutritional yeast. I find the goat cheese goes better with non-traditional toppings so I like to use a sun-dried tomato pesto for the "sauce" and toppings like chicken, leafy greens, cilantro, red onion or whatever happens to be in the fridge. Its pizza. You can't go wrong.

I hope you enjoy this recipe! Looking forward to catching up soon!

Grain Free Vegan Pizza Crust

by MamaChanty

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: bake entree dairy free vegan gluten-free wheat belly chia seeds chickpeas coconut flour arrowroot powder

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Ingredients (12 inch pizza crust)

• 3/4 cup arrowroot powder
• 1/4 cup garbanzo bean (chick pea flour) - I get it at Bulk Barn
• ½ teaspoon fine sea salt
• 2 tablespoons Nutritional yeast flakes
• 1 tsp Italian seasoning
• ⅓ cup grapeseed oil (or other oil)
• ⅓ cup vegetable broth or water
• 1 tablespoon apple cider vinegar
• 1 clove garlic, finely minced
• 1/4 cu warm water mixed with 1/2 tbsp ground Chia seeds and 1/2 tbsp ground golden flox
• ⅓ cup coconut flour

Instructions

Preheat oven to 450 degrees F.

In a mixing bowl, combine your flours, spices and nutritional yeast.

In a small pot bring the oil, broth or water, apple cider vinegar and minced garlic clove to a low rolling boil. Just let it boil for 1 minute or so before removing it from the heat. Let it cool for a few minutes.

Add boiled mixture to flour mixture and mix thoroughly until fully combined - it will be really thick and pasty. Don't worry if its not completely smooth.

Add in the water/Chia/flax mixture. Stir well.

Add in your coconut flour. Stir to fully combine. It will start making a dough as the coconut flour absorbs the moisture. I find it best to take it out of the bowl and gently kneed it on a piece of parchment paper. It should form a ball.

I use a rolling pin to roll the dough out on the parchment paper. I usually make it about 12 inches in diameter. I then transfer the dough (on the paper) to a pizza pan.

I bake the crust for about 10 minutes.

Then I remove it from oven to add toppings. Depending on the type of toppings I usually bake it for an additional 8 - 10 minutes and then use the broiler to crisp it up for 2 minutes.

Then we eat...........yummy!

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