Join The Lil Chef and Myself on our "Food Adventures"! There will be recreations of "Old Classics", exploration of new Allergy Free products (as they come out), the making of my many food cravings, and testing of recipes. We are ALWAYS trying to raise awareness of food allergies & intolerances one post at a time. This page Gluten Free, Wheat Free, mostly Allergy Free, hopefully, one day Yeast Free, NO red meat, Dairy, and Lactose Free.
I am SO SORRY you guys! I haven't been posting as much and won't be able to post as much because life is definitely changing. (It's going to be for the better, I'm determined!) My online classes start on 1/19/16 and yes I am nervous! I have not been to college in 11 years! (I'm going for Medical Billing)
In addition to school I'm trying to plan The Lil Chef's 13th Birthday Celebration and it's turning out to be harder than I expected!
I will catch you guys up on everything you've missed in the near future.
Now on to Today's food...
I've had a taste for what we just simply call "Yellow Corn Meal" (yellow corn meal made into hot cereal), on the container it's called Cornmeal Mush. I do not like that, I don't like the way that sounds lol... that's just me.
This is my first time having this since I was a very young child. This is my time making this ever. I made it once for me earlier and then again for The Lil Chef when she felt better. The first time around, I totally didn't make it right and I had lumps, it did taste good but I was disappointed. I talked to my mom and got some mom tips, made it again turned out completely different...no lumps in sight!!! I liked the taste better the first time but the consistency the second time.
I added literally a pinch of raw sugar, brown sugar, smart balance, a dash of kosher salt, and vanilla almond milk.
Unfortunately, I have to go back to checking my sugar. Technically I shouldn't have eaten the corn meal, but hey. I haven't checking my sugar yet, I really do not want to do this again. Stupid Autoimmune!
On to something much better...Dinner!!!! The Lil Chef requested Salmon, Broccoli, and Mashed Potatoes sick and all. I have to say this is always always good!!!!
Grilled Romaine Hearts with Caesar Vinaigrette
Yield: 4 Servings
Ingredients 2 Tbsp extra-virgin olive oil1 Tbsp fresh lemon juice1 small clove garlic, minced½ tsp Dijon mustard¼ tsp freshly ground black pepper2 Tbsp freshly grated Parmesan cheese (LF or non dairy, I like GOVeggie)salt to tasteOlive oil spray2 hearts of Romaine lettuce
Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Stir in the Parmesan cheese and season with salt to taste. You can alternately blend the mixture, parmesan cheese included, in a small food processor.Preheat the grill over medium-high heat. Oil the grill's surface. Remove any wilted outer leaves from the romaine hearts, then cut the hearts in half length-wise leaving the end intact so eac…
Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…