Category Archives: recipes

Real World

Not an obvious song title, but it is! One of the few positives coming out of my January Technology Crash aka death of my Windows operated computer, is I’ve somehow been able to recover some really old iTunes purchases. The All-American Rejects make me a happy camper 🙂 …I don’t think I’m supposed to admit liking them though…oops.

Anyway, the title actually relates to my post! Lately I’ve spent a lot more time in the kitchen. I’m not 100% sure of the reason, though the possible causes are: – I have no job & one class outside of my house so I’m home a lot – My diet has become something my family is not open to adapting along with me – I cooked a lot of my own food in Idaho.

I’ve always had a huge interest in people and cultures. People fascinate me. And since I’m in the kitchen so often, why not start making foods from various countries?!

Monday night I went out and got a world map from AAA and plan on marking each country I cover. The other twist with this, is I’m going to try to adjust the recipes I find into gluten free versions. I’ve heard some people with Crohn’s (I still don’t have a good term – suggestions??) have success eliminating gluten from their diet. Along with gluten I’m trying to limit my milk consumption. I still plan on having Greek yogurt, it’s cooked long enough to kill nearly all of the lactose. (I haven’t tried my new milks yet…I’m planning almond milk for my gluten free Puffins this morning)

Anyway, I’ve started researching some German and Irish dishes. I think I’ll move to Russia next. I’m primarily German and Irish and my family recently discovered lineage to Russia. I briefly looked at some Cuban food…which I’m excited to try.

My goal is to make a full dinner, meal and dessert from one country once a week. They can fend for themselves the rest of the week…and I’m not sure they’ll go for gluten free 7 nights a week.

The Irish desserts look AMAZING! I can’t decide between an oat cream (yeah oats aren’t 100% certainly gluten free, but I love my oatmeal and it’s staying around) fruit pudding-like dessert or a Baileys pie. We might need to visit the Irish more than once. 🙂 Most of the German desserts I want to make will have to wait until May-June because they involve more fresh summer fruits. There’s this wonderful looking plum meringue pie, plum cake and some other fruit cakes.

If you have any suggestions – of countries or recipes, I’d love to hear them!

This isn’t too nerdy of a goal, right? I think I can consider it a good use of my time, yeah?

Oh, also, a quick health update:

  • My tooth still hurts…and I still haven’t called the endontist…for the millionth time to tell them I’m still not better. It seems redundant. If I’d ever like to have fully functioning mastication abilities, I should probably call. :-/
  • My stomach bruises have changed from purple-blue to black. It looks awesome. My mother was appalled when I lifted my shirt to take my Symlin yesterday…she was also disgusted.
  • I cut myself in the shower yesterday, with an exfoliant. A simple bar of natural ingredients intended to slough off dead skin. Part of me thinks this could be a fault of the product, but the more reasonable portion of my brain is certain this would only happen to me.

So, not good, not bad, but mostly just the same. At least a shower injury is entertaining…a little, tiny bit, but entertaining nonetheless.


D-Feast Friday!

I took the time to write out my internet-inspired recipes on 3×5 index cards. Then I thought I lost them! After a mini late night wild goose chase, they’ve been located. Have no fear, the recipe is here!

Orange Cranberry Muffins

2 1/2 c Almond Flour (you can make your own in a food processor, it’s best to used blanched almonds)
1/4 tsp Salt
3/4 tsp Baking Soda
2 eggs
1/2 c Honey
3 TB Butter
1 c Fresh Cranberries
2 clementines or 1 orange

Preheat oven to 325 F.
Remove rind from one orange and leave the other as is, removing only it’s stem stub.
Process both oranges in a food processor.
Put oranges in a mixing bowl and add the remaining wet ingredients.
Mix well.
Add dry ingredients.
Mix well.
Place in cupcake lined tin, 1/2-3/4 full. (Almond flour does not rise the same as normal flour, so they won’t get too high)
Bake 35 mins. If you decide to make a loaf instead of muffins it’ll take about 10 mins more.

When I made them I made about 14 muffins. There are about 14 carbs and 190 calories per muffin. (The whole recipe is 191 carbs and 2663 calories if your muffins are smaller/larger)

Enjoy! They’re super moist and incredibly delicious!