November 22, 2017
Pumpkin pie has always been a favorite of mine - regardless of the time of year! After the birth of my second child I began dabbling in a gluten free diet after reading the book, Wheat Belly by Dr. William Davis. I was trying to eliminate those last stubborn pounds of pregnancy and sure enough ditching wheat really helped. During this time I would make pumpkin pie without the crust and literally eat it for breakfast. I'm now gluten free for reasons other than simply maintaining a healthy weight (although it does help). I discovered gluten is related to a lot of digestive issues and was contributing to what seemed like an endless cycle of my skin breaking out. Whatever your reason for being gluten free, this pie won't disappoint.
While the crustless version of the pumpkin pie is certainly delicious, I feel for social gatherings and holidays it makes a much prettier presentation to present a pie with a crust.
This version of pumpkin pie also happens to be free of dairy as well as refined sugar. I imagine if you keep it a secret, no one will know the difference. It's simply delicious!
For the crust I used this recipe. Although I altered the instructions a bit. I did not chill the dough and I also did not roll out the dough. I simply worked the crust into a ball and then gently pressed it into my pie plate.
3/4 cup coconut sugar
1 tsp ground cinnamon
1/2 tsp sea salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
2 large organic eggs
1 can (15 oz) organic pumpkin
1 cup coconut milk - It's important the coconut milk be full fat, from a can such as the one in the link. You will need to chill the coconut milk ahead of time in the refrigerator. Be careful not to shake the can as you want the fat of the milk to separate from the liquid. You can use the fat that rises to the top of the can for your whip cream. I use this method. Use the remaining liquid for your filling. I have made this pie several times and almost everytime the liquid measures to 1 cup. If you are slightly under, it's okay to add a bit of water to the milk. The milk should yield fairly close to 1 cup. I wouldn't recommend using more than 1 or 2 TBSP of water.
Directions: Mix coconut sugar, sea salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin puree and sugar-spice mixture. Once combined, gradually stir in coconut milk. Pour into your prepared pie crust. Bake at 325 for 55 to 60 minutes.
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September 11, 2017
Do you pick at your acne? I recently saw an article that might help you break the habit.
Picking at your acne is one of the worst things you could do. Yet it is a common problem among acne sufferers. It can even feel slightly satisfying to squeeze pimples and it can certainly turn into a bad habit quickly.
Each time you squeeze and dig at blemishes on your face, you increase the chances that you'll suffer scarring. I know I have some scars on my face that wouldn't be there had I simply left my breakouts alone! You also are potentially making your acne worse. As you squeeze blemishes bacteria underneath the skin gets pushed around and can lead to further breakouts. What may begin as a pimple or two can easily lead to three or four if you mess with it, so you're better off leaving it alone.
If this is an area you struggle in, try these few tips to stop skin picking for good.
Don't look at your blemishes so often. You know the drill. You have acne so you stop at every mirror in your house each time you pass it and check just to see if it's magically disappeared or somehow gotten worse from the last time you checked. All this does is take any stress or anxiety you have around your acne and make it 100x worse. It also makes it more likely that you are going to touch your face. If you have to take down some of the mirrors in your house or cover them with a cloth. Just temporarily, of course. It may help remind you to back off a bit.
Keep your skin care routine simple. Don't spend too much time in your bathroom taking care of your skin. Your skin care routine should be fairly simple anyway. Overdoing it can irritate your skin and make your acne worse. Whatever your current routine, it should only take you a few minutes to complete. Breathe, relax and enjoy the time of caring for your skin. Once you're finished with everything, leave your bathroom. Don't stop and stare.
Ditch the magnifying mirrors. You don't need them and they will only make you feel worse about the state of your skin. If you don't currently own one, please do not buy one. If you do have one store it away or consider donating it.
Visualize. If you are picking at your skin, visualize the bacteria that lie beneath the surface. Picture it in your mind being transferred around and potentially causing new breakouts. The temporary satisfaction you may feel from squeezing your blemishes isn't worth it.
Recognize that squeezing the pimple often makes it look worse, not better. Enough said, really! How many times have you messed with a pimple and had it look better? Probably never. I know for me this has never played in my favor. It always ends up looking much redder, more irritated, and more inflamed.
Skin picking can be a hard habit to break. But it is that, a habit. It's like any other habit such as biting your nails. You do have control over it and you have a decision to make.
Are you struggling to find solutions to clear your skin? Book in a consultation today. I look forward to talking with you.
March 23, 2017
I'm in love with these waffles. They are my go to when we have "breakfast for dinner" and when I have some stored in the freezer they make a delicious quick breakfast for my girls.
About a week ago my oldest daughter asked me for these waffles. I used a different type of fat from what I used in my original recipe. Not sure if it was that, or if I just didn't grease my waffle iron well enough but I ended up with quite a disaster. For the first few waffles anyway. Fortunately, the entire batch wasn't a loss and I was able to get some normal looking waffles. After posting about my fiasco, ironically I had people ask me for the recipe! I made these waffles again, using my original go-to and they came out perfectly.
Not only are these waffles gluten free, they are also dairy free and refined sugar fee although no one will know! These waffles fool everyone. I call them freezer waffles, because much like the freezer store bought variety you can toast them right out of the freezer for a quick meal.
Heat your waffle iron while preparing the batter. Grease generously with coconut oil, avocado oil or palm shortening. Makes about 12 to 16 (4-inch) waffles
1 cup Gluten Free 1 to 1 Flour Blend (I like this brand because xanthan gum is already in the blend. No need to add any!)
1/2 cup brown rice flour
1/4 cup arrowroot
2 Tbsp Coconut Sugar
1 Tbsp Baking Powder
1/4 tsp sea salt
1 3/4 cup almond milk
1/2 cup palm shortening, melted
1 tsp pure vanilla extra
In a medium bowl combine all the dry ingredients and whisk well to be sure everything is evenly incorporated. Make a well in the center of the flour mixture.
In another medium bowl beat eggs slightly. Stir in milk, palm shortening and vanilla extract. Add milk mixture all at once to your flour mixture. Stir just until combined. The batter should be slightly lumpy.
Pour 1/3 cup of batter onto your well greased waffle iron. Bake according to your waffle iron's instructions.
To freeze these: Wait until waffles have completely cooled. Store in a resealable storage bag or a freezer proof container with a sheet of parchment paper
between each waffle. To serve from the freezer, simply toast the waffle. There is no need to defrost it first as the toaster does all the work. To prevent burning, toast on a low setting first and then if needed toast again.
I hope you enjoy these waffles as much as my family does!
*Recipe adapted from Better Homes and Garden Cookbook