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







    Monday, September 30, 2019

    Peanut Butter Walnut Blondies

    Peanut Butter Walnut Blondies

         I am a blondie person, my sister is a brownie person. I appreciate brownies but I have always preferred my soft and gooey treats sans chocolate. My sister likes to experiment with many different brownie recipes. Right now she is on the hunt for the best paleo brownie. I decide to join in on her experiment, but make mine blondies. I love adding walnuts to baked goods. One of my favorite desserts of all time is the Walnut Maple Blondie from Applebee's. Super fancy, I know. I haven't been able to have that treat in seven years, but I still think about it! They bring out the blondie sizzling on a small cast iron skillet and top it with vanilla ice cream and a warm maple sauce. My mouth is watering just thinking about it!
          I may try to recreate that dessert one day, but for now these dairy free, gluten free, refined sugar free blondies are a great replacement for me. They have that soft texture I was looking for and taste great with a scoop of dairy free ice cream on top! If you have some whipped maple butter from Trader Joe's on hand I bet that would be wonderful drizzled on top!



    Ingredients

    - 1 egg
    - 1 cup organic peanut butter oil free ( I used Simple Truth brand from Kroger the only ingredients are peanuts and salt )
    - 1/3 cup maple syrup
    - 1/4 tsp sea salt
    - 1/2 tsp baking soda
    - 3/4 cup chopped walnuts


    Directions

    1) Pre-heat oven to 350.

    2) Use parchment paper to line an 8x8 pan.

    3) In a large bowl crack the egg and whisk well. Add the peanut butter, maple syrup, sea salt, baking soda and stir until ingredients are well combined.

    4) Gently fold in the chopped walnuts.

    5) Pour the batter into the lined baking dish. The batter will be thick so you will need to spread it with a spatula until it is even.

    6) Bake for 18-20 minus until the top is golden brown. Allow the blondies to cool completely before cutting or removing from pan or they will start to crumble.

    Place blondies in an air tight container or cover with plastic wrap and store in the fridge for up to 5 days. I think they taste best right out of the fridge with a  little scoop of dairy free ice cream on top!




    Wednesday, September 25, 2019

    Game Day Taco Soup

    Game Day Taco Soup



          When my husband and I were first married we became the unofficial hosts in our family for all the Nebraska Cornhusker football games. I thought it was so fun to have both sets of our parents and occasionally other family members over for football games. I love cooking and hosting, so I had fun planning menus and making food everyone would enjoy! This recipe, which is from my mother-in-law, has to make an appearance every year for a game day. As soon as the weather is barely cool enough for chili my husband requests it.
         A lot has changed since I first started hosting game day at my house. We have a lot more dietary restrictions in our family, but most people can still eat this soup without the toppings. My sister, her husband and three boys usually come over for the game also so it's very loud! I also have become a little more relaxed with what I serve. I like to make things that can be finished cooking when we are ready to eat so that I don't have to spend the whole game in the kitchen. Even though this recipe is fairly simple it really is a delicous taco soup or chili.
       

    Game Day Taco Soup
    serves 6-8 

    Ingredients

    - 1 pound ground beef

    - 1 envelope taco seasoning or homemade taco seasoning 
    (I use homemade so that it's gluten free, recipe is at the end of the post)

    -15 oz tomato sauce

    - 1 jar medium pace picante (I know there are better salsas out there but trust me on this one, the peppers and onions in the sauce add so much to this and medium is the perfect spiciness without being too spicy once all the other ingredients are added!)

    -2-3 cans reduced sodium black beans drained and rinsed ( I add more depending on how many people are coming over)

    -1 30 oz can chili beans ( or use two 15 oz if you can't find a 30 oz)

    -1 cup water 

    Homemade taco seasoning if not using a package seasoning

    1 TBSP chili powder 
    1/2 tsp cumin
    1/2 tsp garlic powder
    1/2 tsp onion powder
    1/2 tsp parsley 
    1/4 tsp paprika
    1/2 tsp salt ( for tacos I use a whole tsp but I don't want to soup to be too salty)


    Directions

    1) Brown the ground beef in a large pan 

    2) Add the taco seasoning and 1 cup of water to the pan and simmer for a minute to incorporate 

    3) Pour the ground beef, tomato sauce, pace picante sauce, black beans,  and chili beans into a large crock pot

    3) Cover the crock pot and cook on low for 5-6 hours until ready to serve

    4) Top the taco soup with sour cream and cheese, we like to serve it with Fritos! 

    I took a picture of the products I use to make the soup, I found all of these at Target. 






    Saturday, September 21, 2019

    Grain Free Naturally Sweetened Banana Muffins

    Grain Free Naturally Sweetened Banana Muffins
     

       

         These muffins have no sugar, sweetener, or artificial sweetener added! They are subtly sweet and good for those who have cut sugar out of their diet but really miss a baked good. Judah loved these when he was a baby. I will admit he still likes them but since he has experienced a real muffin he prefers his with a little jelly or nut butter on it. I love how easy these muffins are to make and have on hand for snacks or a quick breakfast in the morning. I like to cut them in half and add peanut butter. I have been known to take them along in a bag for a snack when I'm running errands. This recipe is based on the Banana Bread Muffin Recipe from Wellness Mama. I found that the addition of a little nut butter helps them to have a better texture and crumb!





     Grain Free Naturally Sweetened Banana Muffins

    Ingredients

    - 2 very ripe bananas
    - 1/4 cup melted or very soft coconut oil
    - 5 eggs
    - 1/4 cup peanut butter or other nut butter
    - 1 tsp baking soda
    - 1/2 cup coconut flour
    -1 tsp vanilla extract ( optional just adds little flavor)

    Directions

    1) Preheat oven to 400 degrees and spray a 12 count muffin tin with cooking spray or fill with muffin liners

    2) In a large bowl ( if you are using an immersion blender) or a blender add all ingredients and blend until batter is very smooth and well mixed, about 30 seconds.

    3) Pour batter evenly into all 12 muffin cups

    4) Bake for 13-16 minutes until tops begin to brown and the muffins are set ( in my oven 15 minutes is the perfect amount)

    5) Allow to cool completely before serving for better texture, serve with nut butter, jelly, or honey! I think they taste best cold right out of the fridge!

    A few notes:
    These are coconut flour based so will have a different texture than most regular flour muffins.

    Since there are no added sweeteners the sweetness of the muffins depends on how ripe your bananas are! Make sure they are VERY ripe with a lot of black spots! If you are used to eating sugar these will most likely not satisfy your craving for a muffin, but for those with diet restrictions they are a wonderful option and really satisfying!

    Store in an airtight container or bag in the refrigerator for up to 5 days.

    recipe adapted from  https://wellnessmama.com/2637/banana-bread-muffins/