Monday, March 2, 2020

Pepperoni and Beef Pasta Bake

Pepperoni and Beef Pasta Bake
   
I have been making this dish for ten years or so, mostly when I would need to take a meal to another family. I have had many people ask for the recipe and I haven't ever written it down because it's so simple, yet so delicious!
     Most of you probably know I can't have this right now, but once I can have tomatoes again it will be one of the first things I make!


Pepperoni and Beef Pasta Bake

Ingredients

One 12 oz package of Jovial Foods Gluten Free Pasta ( you can use other brands but this one turns out the best in a pasta bake)

One 24 oz Ragu Traditional Pasta Sauce (I know it's not fancy but trust me, it tastes so good in this!)

One package of pepperoni

One pound of ground beef

8 oz shredded mozzarella cheese

parmesan for sprinkling on top

Directions

Pre-heat oven to 350

1) Cook the pasta according to package directions in a large pot( minus 2 minutes, the pasta will continue to cook in the oven.)

2) Brown the ground beef and sprinkle with salt to season

3) Spray a 9x13 pan with olive oil or non-stick spray

4) Drain the pasta and add the pasta back to the large pot. Stir in the pasta sauce, 6 oz of the mozzarella  cheese, cooked ground beef, and half of the package of pepperoni.

5) Pour the pasta mixture into the 9x13 pan.

6) Top the pasta dish with more pepperoni and the leftover mozzarella cheese.

7) Bake uncovered for 25-30 minutes until bubbly.

8) Sprinkle with fresh parmesan to serve.

This can be made ahead of time, put in the 9x13 pan and stored in the fridge. The baking time will increase to 45 min up to an hour because the mixture is cold.

Enjoy!

Note: I have doubled this recipe before and it works great! The key is making sure you have enough pasta sauce so it doesn't dry out. If you use more pasta make sure you add another jar of sauce!

I have also added sliced olives and canned mushrooms before to make it taste more like a supreme pizza!




























Wednesday, January 15, 2020

Flourless Banana Bread Bars

Flourless Banana Bread Bars

      I have been craving banana bread lately. My mom's recipe is my absolute favorite and although I've made it successfully with gluten free flour many times it has a lot of ingredients in it I can't have right now. I decided to experiment with ingredients I can have and make a bar that would fulfill my banana bread craving, but still be okay for me to eat! This recipe is acid watcher friendly but even if you don't have a restricted diet it is a great bar to start the day with or to snack on!



Flourless Banana Bread Bars

Ingredients 

* 1 very ripe large banana mashed ( mine equaled about 1/2 cup mashed)
* 1 egg
* 3/4 cup natural oil free peanut butter (you can use creamy or crunchy, I like crunchy!)
* 1/4 cup pure maple syrup
* 1/4 tsp sea salt
* 1/2 tsp baking soda

Directions

1) Pre-heat oven to 350

2) Line an 8x8 glass baking dish with parchment paper and set aside

3) In a medium sized bowl mash the banana very well

4) Crack the egg into the bowl and use a fork to mix the banana and egg together until well combined

5) Add the 3/4 cup peanut butter, 1/4 cup maple syrup, 1/4 tsp salt, and 1/2 tsp baking soda

6) Stir until all ingredients are incorporated

7) Pour the mixture into the lined 8X8 baking dish and use a spatula to spread into an even layer

8) Bake at 350 for 18 minutes or until top is slightly browned and firm

9) Allow bars to cool completely before cutting so they don't crumble

ENJOY!

Store covered in the fridge for up to 5 days.





Thursday, December 19, 2019

Vanilla Walnut Cookie Dough Truffles (Gluten and Dairy Free)



Vanilla Walnut Cookie Dough Truffles


   One of my favorite desserts is an Oreo ball. Have you ever had one? I remember my best friend Lana introduced me to them in my mid-twenties and I couldn't believe how something so easy to make could taste so good! This year I can't have my beloved Oreo balls, and although I have made a gluten free version of them in the past, this year I can't have chocolate so they are out completely. I used my imagination and made something that I think is just as delicious! These little cookie dough truffles are easy to make and have the creamy texture of an Oreo ball that I was craving! These are definitely a treat and very sweet so you can even make them into smaller servings if you would like. 



 
Vanilla Walnut Cookie Dough Truffles
Makes 16

Ingredients

*1 8 oz box of gluten free vanilla sandwich cookies ( I used the Kinnikinnick brand as they are also gluten free)

* 4 oz of Daiya brand dairy free cream cheese

*1/4 cup walnuts crushed finely

Directions

1) In a large food processor pulse the vanilla sandwich cookies until they are finely ground and resemble course sand.

2) Add the 4 ounces of cream cheese and pulse until the mixture clumps together and starts to form a ball.

3) Remove the mixture from the food processor and place into a bowl, set aside.

4) In the food processor pulse the 1/4 cup of walnuts 5-10 times until they are finely ground, pour the walnuts into a small bowl.

5) Using a small cookie scoop, shape the cookie dough mixture into small balls. Roll each ball immediately into the walnut mixture and set on a plate lined with parchment paper. Repeat until you have used all the dough.

6) Refrigerate the dough uncovered on the parchment lined plate for 3-4 hours before serving or until the truffles are firm.

*Keep the truffles in the fridge for up to 5 days or the freezer for a month.

*If you don't have a food processor you can make these by putting the cookies and walnuts in separate bags and hitting them with a large can or spoon to break them into pieces. I have done that in the past when I made Oreo balls. A food processor makes it a lot easier but you can make them without one!


These are the brands that I used in these Truffles. 

Monday, November 11, 2019

Hosting a Gluten and Dairy Free Brunch

Hosting a Gluten and Dairy Free Brunch
(that no one will notice is gluten and dairy free!)

     I recently hosted a baby shower brunch for my sister-in-law Janine. I knew that a lot of the family members attending could not eat either gluten, dairy, or both. My brother was one of the first people I knew who ate a paleo diet. He felt a lot better eating that way so he and his wife eat mostly paleo at home. Although on special occasions I know they make exceptions. I thought it would be fun to make sure all the food at the shower was gluten and dairy free so everyone could enjoy it!

     I started by writing out a menu that I thought would be easy to make gluten and dairy free, but  that also could be made ahead of time. I love hosting parities, but have learned over the years that I need to get most of the cooking done early so I can enjoy the day of the party!

    Menu:

     Build your own dairy free yogurt parfaits
    (simply set these items out right before the shower)
      - cute little cups to serve the parfaits in
      -So Delicious Unsweetened Vanilla Coconut Milk Yogurt, it's my favorite and has a great texture!
      -berries and pomegranate pearls
      - grain free granola, I bought the Coconut Grain Free Granola from the Good and Gather brand at        target, but  you can also use any store bought gluten free granola.



     Paleo Pumpkin Coffee Cake
      My favorite coffee cake is from Real Food with Jessica. The crumble on top is so yummy and the
      texture is great! I asked one of my sisters to make this and bring it since she loves baking!
      Link to the recipe: https://www.realfoodwithjessica.com/2015/10/16/paleo-pumpkin-coffee-cake/





     Sausage and sun-dried tomato breakfast casserole
      I used my own recipe from my blog for this and just left out the cheese. I love the addition of 
     sun- dried tomatoes in an egg casserole. Just make sure you mix them in the with hash browns or
     cover your dish with foil during cooking or the sun-dried tomatoes will burn! I cooked the sausage
     the night before and put it in the refrigerator, so that in the morning I just had to put the casserole 
     together and bake it.



   Drinks and Extras
     *For drinks I served coffee and an iced dairy free almond milk latte from Califia Farms. The almond milk latte was a hit!

     *I also added some extra fruit and Trader Joe's Vanilla Meringues for those wanting something sweet. 

     I didn't get a picture once all the food was set out but this was my set up! It was so easy and so delicious!   There wasn't a lot of food leftover and I saw a lot of women go back for seconds of the yogurt parfaits! 











Tuesday, November 5, 2019

My Husband's Diagnosis of Type 1 Diabetes






     This picture was taken about a month after my husband was diagnosed with Type1 diabetes, I was pregnant with our son Judah and even though we are smiling in this picture we were in the midst of one of the most difficult adjustments of our lives.

     In March of 2015 I was four months pregnant with our child that we had struggled for years to get pregnant with. Brian and I were both trying to enjoy each moment of this pregnancy that we had prayed and waited so long for! I always carried a water bottle around with me to keep hydrated and I noticed Brian started grabbing my water in the car and finishing it off. This seemed a little odd to me but I thought he must have just been thirsty. He also kept coming home from work with snacks like Doritos, and things he didn't normally eat. He kept telling me he was just so hungry all the time. Then the hunger turned into not being hungry at all, I noticed he didn't want to finish meals and also seemed really tired and not able to think clearly. One day when he was in the bathroom getting ready I noticed he looked really skinny and when I asked him if he had lost weight he stepped on the scale and realized he had lost 20 pounds very quickly. Most likely in a matter of weeks. I knew something had to be wrong but I didn't know what. I asked Brian if I could make him a doctors appointment with my doctor and he agreed that he didn't feel great and should probably go in.

     The day before his doctors appointment I was googling his symptoms and realized that they matched the symptoms of type 1 diabetes. I had two students a few years earlier in my third grade class with type 1 diabetes and in my mind you could only be diagnosed with it as a child. I met a few of my friends for coffee that afternoon and told them about Brian's strange symptoms. One of my friends Sarah, who is a nurse, told me he needed to me seen right away and it sounded like diabetes to her. I still wasn't sure, but was starting to think she might be right. Brian text me a picture of a drink he got from Sonic, a lime slushie (he wasn't one to just go get a drink like this) and they had accidentally given him a 44 oz drink! We laugh about it now because we didn't know at the time but Brian's body was in ketoacidosis, a life-threatening state where your body breaks down fat at a much too fast rate and produces ketones, which causes your blood to become acidic. His  body was craving sugar because it was all being flushed out of his system really fast since his pancreas wasn't working.

     On Monday we went to the doctor early in the morning and explained all of Brian's symptoms. I asked for his blood sugar to be taken and the doctor said for someone as tall and thin as Brian is it would be rare for him to have diabetes. I know now the doctor was thinking of type 2 diabetes, which by the way you can also get if you are tall and thin, there can be a genetic component, it's not just lifestyle as many people think. The doctor agreed to take some blood tests and said they would call with the results.

     That night Brian couldn't eat dinner at all, and afterwards he just went and laid in bed. I prayed for some answers soon, I knew he was really sick but just had no idea how sick he was. Around seven we got a call from the doctor who said he got some blood work back and Brian's fasting blood sugar was in the 300's, he for sure had some type of diabetes but we could wait to come into the office until the morning. A few minutes later we got another call from the doctor and he said we needed to go to the nearest emergency room. He got some more bloodwork back and Brian had anti-bodies that showed he had type1 diabetes and was most likely in diabetic ketoacidosis. Type1 diabetes is an auto-immune condition where your body attacks your pancreas and so your body cannot produce the insulin it needs to process carbohydrates or to survive. Even if Brian chose to never eat another carb in his life he would still need daily insulin injections in order to live.

     We called our parents and then Brian drove us to the emergency room. I had no idea at the time he shouldn't have been driving, he insisted on driving us and said he was okay. Thankfully we made it there safely. As soon as he got checked in they started him on an IV, he was severely dehydrated. They took some bloodwork and a nurse came and told me his blood sugar was in the 700's! Pretty quickly an ER doctor came and said they were going do some scans to make sure that Brian's organs weren't shutting down. I panicked. I sat in the waiting room with my mother-in-law and prayed and prayed that there would be no permanent damage.

     Brian was transferred to the ICU for a really long night of getting his blood sugar lowered by being on an insulin drip. Because of this process your electrolytes can go out of whack really easily and cause issues with your heart. I laid next to Brian in a chair all night long and listened to alarms go off over and over and nurses run in to check on him to make sure things were okay still. Brian's scans came back and a doctor came to tell us that his organs looked good, we came in just in time. He said if we would have waited another day it could have been a completely different story.

     I'm still in awe of God and his timing in all this. I'm so thankful that the family doctor we went to was at his office late and called us once the bloodwork came in. He saved Brain's life. Sometimes people don't survive their diagnosis of type 1 diabetes or it's misdiagnosed until it's too late and they end up in a coma or with permanent damage.

     The next few days were full of nurses, doctors, and diabetes educators trying to prepare us to go home. We quickly learned that this was a 24/7 job for Brian from now on. He had to understand how to give himself the right amount of insulin for food he ate before we left. If he got too little insulin he could end up back in the hospital with ketoacidosis, if he got too much his blood sugar could go low and he could pass out and end up in a coma. No pressure. We understand now that once you get the hang of it diabetes is something that becomes a part of your family and you can still live your normal life, but just have more to think about. At the time it all seemed so overwhelming and both of us didn't know how we were going to do this all the time.

     I have many stories about those first few months after Brian's diagnosis. I tried to feed him huge salads only to realize he actually needed some carbs right then so we could figure out his carb to insulin ratio for his doctor, so I would throw some gram crackers on the plate next to the salad since he had those in the hospital and we knew the carbs for them. Not the best combination. I also made him set an alarm every few hours at night for the first month or so because I was so afraid his blood sugar would go low in the middle of the night without us knowing it. I would sleep really close to him so I could make sure he was still breathing. It’s really funny to us now that we were worried about his blood sugar going low right when we got home because even after all the insulin in the drip Brian went home with his blood sugar still around 250.

     There were some scary moments later on of dropping sugars down into the 40’s, and Brian having to gulp a juice box through shaking hands. Doing physical activity like mowing the lawn and timing insulin was so difficult for him at first, his blood sugar would get so low while he mowed the lawn we thought he would never be able to exercise again! Thankfully that’s not the case now and he can run as long as he times things right. I also washed dishes like crazy to make sure there weren’t any sugar or carbs left on them that might raise Brian’s blood sugar. In my pregnant mind that made sense. Totally not really a thing.  All of this seems a little ridiculous now and these aren't things I needed to be doing, but I had no idea how things really worked and I was trying to do anything to help him.

A few months later we welcomed our little miracle Judah Elliott Kohrs. It was a very difficult few months of trying to figure out a new normal for our family with Brian's diagnosis but we were both very thankful it happened when it did so we had some time to adjust before the other big adjustment in our life as parents of a newborn!

     Brian got approved through insurance to have an insulin pump and dexcom so things have gotten much easier over the past 4 1/2 years in regards to him managing his blood sugar on a daily basis. We both have learned a lot and hope to share some of that with others to help them, and also to raise awareness to something that is still so misunderstood by most! I also hope that spreading the word about understanding the warning signs of Type 1 Diabetes can help to save a life. Someone can be diagnosed with type 1 diabetes at any age in life. Even our ICU nurses were surprised that Brian was just having symptoms for the first time at his age but we have heard of so many people since his diagnosis that also were diagnosed in adulthood.

Warning Signs of Type 1 Diabetes (from beyond type1)









  • unquenchable thirst.
  • frequent urination.
  • in babies and toddlers, heavy diapers.
  • in children with no previous concerns, sudden bedwetting.
  • weight loss (despite an increased appetite)
  • decreased energy level.
  • blurry vision.
  • a fruity smell to the breath.


  • Tuesday, October 29, 2019

    Simple Roasted Pumpkin Seeds


    Simple Roasted Pumpkin Seeds

         I have always loved carving pumpkins, but only because I could get the seeds out of it and roast them! Have you ever had homemade roasted pumpkin seeds? They are so much better than any you can buy in a package at the store. They taste especially delicious right out of the warm oven! You can add other spices to your pumpkin seeds before roasting but I've always preferred the simple taste of olive oil and salt. It reminds me of my childhood and carving pumpkins as a family!



    Roasted Pumpkin Seeds

    Ingredients

    * Seeds from inside pumpkin, rinsed in a colander to remove pulp and dried on a sheet pan overnight

    *1-2 TBSP olive oil

    *1 tsp sea salt

    Directions

    1. Pre-heat oven to 300 degrees.

    2. Place parchment paper on a large sheet pan.

    3. Arrange pumpkin seeds on the sheet pan and drizzle with olive oil ( about 1 TBSP per cup of seeds) and salt.

    4. Roast for 30 minutes and check for color, they should be slightly browned. Cook another 5 minutes at a time until roasted to your liking. I prefer mine a little darker in color.

    5. Enjoy!

    These keep in an air-tight container on the counter for two weeks but mine never last that long before we eat them!


    Wednesday, October 16, 2019

    Lydia's No-mato Sauce

     Lydia's No-mato Sauce

         If you ever find yourself in a position where you can't have tomatoes this sauce will help fill that void in your life! If you can have tomatoes it is a delicious sauce that you can top pasta with, dollop on top of a taco, or dip your fries in! I've been using it for all of the above and even eating it on it's own! Roasting the veggies in this recipe really brings out the flavor of them.
        Even if you don't like one of the ingredients listed try it first before you leave it out. The sauce has beets in it, but doesn't taste like beets. It also contains a lot of roasted carrots. I usually dislike cooked carrots but roasting them changes the flavor and adds a sweetness and depth to the sauce. This sauce is a nutrient powerhouse. Butternut squash and beets have so many vitamins and minerals in them such as vitamin C, and magnesium! There are many recipes for no-mato sauce out there but most had ingredients I couldn’t eat right now so I tweaked this until I found the perfect sauce for me! Honestly if you can have onions or garlic I would add a little, but it’s so flavorful I don’t miss them!



    Ingredients

    -2 cups cubed butternut squash

    -2 cups carrots cut in half and then into 2 inch spears

    -2 cups celery cut into 2 inch spears

    -1/2 cup cubed raw beets ( you can also use pre-cooked beets just add the last 15 minutes of cooking)

    -1 tsp sea salt divided plus more for taste

    -2 TBSP olive oil

    -1 tsp fennel seed

    -1 tsp dried basil

    - 1-2 cups of water

    Instructions 

    1) Pre- heat oven to 400 degrees.

    2) Place all cut up veggies on a sheet pan lined with parchment paper. Sprinkle the veggies with the 2 TBSP olive oil, and 1/2 tsp salt.

    3) Roast the veggies in the oven for 30 minutes. Remove and add the basil and fennel seed to the pan. Stir the veggies around, roast for another 10-15 minutes until slightly browned and fork tender. Cooking the spices will help this to be more friendly for those with digestive issues.

    4) Remove veggies from oven and allow to cool for a few minutes. 

    5) In a large food processor add the roasted vegetables and spices, 1/2 tsp salt, and 1 cup of warm water. Process the mixture until smooth. If it is still thick add more water 1/4 cup at a time until desired consistency is reached. I usually add a full two cups of water to mine. 

    6) If you are serving right away add to a small saucepan and heat until warmed through. This will keep for 5 days in an airtight container and you can heat up on the stove as needed. You might need to thin with a little more water as you reheat it.

    Enjoy!

    adapted from https://www.meleatswell.com