Ennis-TX

Been working on this for the past 4 days and got it about perfect.
120g (1 cup) Almond Flour
100g (1/2 cup) Swerve Granular (Erythritiol)
2tbsp  Flax Meal
2 tsp Baking Powder
2 tsp Cinnamon Powder
1tsp Ginger Powder
1/4 tsp Nutmeg Powder
1/4 tsp Salt
60g (1/2 cup) Chopped Walnuts

1/2 Cup Melted Nutivia Butter Flavored Coconut Oil

3 Eggs Whisked ROOM TEMP
56g (1/4 cup) Cream Cheese  (Kite Hill Almond Base, or Miyoko Cream Cheese work to keep it dairy Free)
2 tsp Vanilla Extract
24 Drops Carrot Cake Extract from oooflavors (optional)
150g Grated Carrots (I use a zester and make it really fine)
1 tbsp apple cider vinegar,


1. Preheat Oven to 350F and fill a cupcake pan with liners
2. In a large bowl mix the almond flour, erythritiol, flax meal, baking powder, cinnamon, ginger, nutmeg, and salt, then add in the chopped walnuts and mix.
3. Now add the melted coconut oil and form a crumble and set aside
4. In a large measuring cup cream together the eggs, cream cheese, and extracts, then stir in the apple cider vinegar and grated carrots til evenly combined
5. Now pour the wet into the dry and mix completely, and portion into the cupcake pan.
6. Bake for 30 mins, and enjoy. These

 

So here I was wanting a healthy take on Eggnog I could drink without stomach issues, this is a recipe for HOT eggnog as cooling it leads to separation without an emulsifying agent. Been drinking this for days.   2 Cups Cashew Milk, or thick and creamy almond milk (HEB Organic Almond Milk) 2/3 Egg Whites (pasteurized carton) 3tbsp Swerve or Lakanto Sweetener (Powdered if you have it dissolves better) 1 tsp Vanilla 1/2 tsp Nutmeg 1/2 tsp Rum Extract 2 tbsp or a Scoop of Ancient Nutrition Keto Collagen (this adds richness and all Whole Foods Carry it) 20 Drops Eggnog flavoring from oooflavors (optional) or 2 tbsp DaVinci Sugar-Free Eggnog Syrup   1. Combine all in a small saucepan and whisk well till all clumps are broken up 2. Heat over Medium-Low heat stirring constantly till around 160F 3. Pour and serve immediately  

So I got a good deal at a restaurant auction for a prep center brand new at 1/30th retail. Seems the manufacturer of the custom unit forgot something looking at design notes....it was supposed to be modular to fit in a building. Well it is one solid 97"x48" stainless unit welded to a steel frame, which requires removing my door, removing the door frame, and using a engine hoist from the machine shop next door and 4 guys to to get in on its side.

Next issue I am having to address is now to see about investing in a A/C upgrade, autoimmune fevers and a house that can not be cooled below 75 is a pain. I think it might have to do with the 2 commercial fridges, 3 freezers...I only run the baking ovens before sun up for half this reason. Thinking perhaps a few portable ones I can duct to the outside, probably next month when I can MAYBE afford it. Does not help that since I started eating animal products again I actually sweat and now have oily skin....oddly when I was not eating any animal products aside from egg whites I would not sweat no matter how much I worked out or in the heat.....might go back to that diet just so I do not have to shower 3+ times a day.

Next part, I finally upgraded my business to a website with a shop page for my local customers to buy and pick up orders. Doing decently and they love the concept. With new laws I can sell online, but limited in where it can be sold to, and some other regulations. Will have to wait for getting a new place with my own safe commercial commissary kitchen separate from my main one (Since my kitchen is not walled off from my living area it can not be used). Should happen in 2-4 years I just have to wait.

I also rotated off Pumpkin Seeds for the first time in awhile, I find my insomnia comes back and I have to take melotonin to sleep.

2 weeks of working on it and I got the recipe down, just featured them at a farmers market and sold out.
Makes 10 4" bagels. in grams, so you can half or quarter the recipe.
3 Cups (360g) Almond Flour
1/2 Cup (56g) Flax Meal
2 tbsp (14g) Coconut Flour
2 tsp Baking Soda
2 tsp Baking Powder
1/2 tsp salt
10 eggs
1/4 cup (60ml) Apple Cider Vinegar
2-3tbsp Everything Bagel Seasoning (optional sprinkle a bit on top before baking)
1. Preheat oven to 350F, grease bagel mold and dust with coconut flour
2. In a large food processor pulse your dry ingredients (Almond Flour, Flax Meal, Coconut Flour, Baking Soda, Baking Powder, Salt)
3. Add in your Eggs and Vinegar and mix well.
4. If your quick you can pour it into the molds or have to use a spatula, I fill 4" molds about 1/8" from the top
5. Bake in the oven for 25 mins, let set in the mold for 20-30mins before removing and setting on a wire rack. They can be kept on a counter for 2-4 days or longer in the fridge, Freeze well too.
 

So I had my follow up appointment with my new GI to go over my pathology report. There are no signs of celiac or UC, he said there were no medications he needed to prescribe and that my treatment regime was working great. He suggested my random digestive issues could be a new sensitivity or a intolerance or even hormone related like with insulin.
He was quite surprised with the UC healing without RX and even had to get my old records from the GI that diagnosed it. >.< I was sort of hoping I could get a cannabis RX for it, but I guess I will keep just living on hemp and cbd for my other issues.

To Frankenstein, a dish in the name of experimenting is quite common with food. I recently did something with funny results and lessons learned I think some might find amusing.

So my concept was to make a gluten-free soft moist brownie and sugar-free. I have done this with thick nut butter like sunbutter before, and iffy results with thinner ones. But I wanted something moister, so I had some avocados >.>. Yeah this is where the Frankenstein reference comes from. But bit of a heads up, you want super ripe ones, as the flavor is less strong and they process better.
Started with about 1cup mashed avocado in a food processor, 2 eggs, 1/2 cup (100g) each of Swerve Sweetener, almond meal, and cocoa powder, then 1/2 baking soda, 1/4 tsp salt 1tsp vanilla. THEN I melted a 3oz lakanto bar and mixed with 2 tsp coconut oil and poured it in and processed it all into a batter 8x8 parchment lined pan and baked 30min. Drizzled with chocolate and chopped pecans. 

The conclusion is the avocado made it fudgy and moist, and not dry. But the avocado flavor left a strong after taste, Covering with cinnamon for a Mexican chocolate brownie would be advisable.  BUT this gave rise to a great revelation. take this simple base and use Kite Hill Cream Cheese instead next time! if the cream cheese flavor shows through like the avocado and keeps it moist the same these would be awesome.

>.> The mind of a mad cook is crazy at times is amusing, we combine foods trying to use the texture aspects of one ingredient to improve the base recipe, and see how the flavors combine. Then see about coving or altering said flavors or subbing a similar textured ingredient to gain a better flavor. 

 

Well, I had a positive health turn around with something new. I was doing some reading on intermittent fasting, Various benefits, for staying in keto, allowing your body to focus on building muscle and healing instead of digestion, detoxing, burning fat effectively etc.  I was honestly scared I would waste away but that was not the case. I started last week with 16-hour fasting, I adapted the times to my life and this is what has happened in 7 days. 1. I have been having vomiting issues since mid last year ever night IT STOPPED 2. I have been having trouble gaining muscle weight and trimming out this one area on my belly, I am up 2lbs, more muscle tone and definition. 3. I feel more motivated to do stuff. I do not get tired as much, more energy into the evenings. 4. Lower resting heart rate, this is a sign of good health. 5. More time, I no longer spend as much time with my own meal prep, I am no longer eating every 4 hours. 6. I no longer get the binge eats, I feel satisfied, I am craving savory for meals then sweets. 7 Saving money, I am not spending as much money on food, and digestive enzymes for each meal.


I am thinking of increasing it to 18 hour fast for april.
I am getting up 3:50am taking my meds, stationary bike while reading email for 30-40mins, working out HITT for 30mins or Yoga for 20. Then doing meal prep for the day, baking for others, and eating my own huge 8 egg omelet or quiche around 5-6am clean up, and weights for 20mins, Then back to computer work for the day on a stationary bike, and various daily activities, deliveries, errands, cooking. HITT and weights again, Then lunch around 12pm  tons of enzymes, normally having been cooking for others, and meal deliveries. I then after 1pm will not eat any more calories but have unsweet green tea and black coffee and maybe some millies sipping broth along with more weights and working out in the evenings instead of eating and cooking, then I am spending my spare and unbloated time getting out and doing stuff. 

I did my research reading stuff by ketogenic girl and thomas delauer, about IF and diet macros, the importance of greens with fats, what to eat and not eat, biohacking to better stabilize your life, heal your body, and find what works for you is a bit fun. 

I have been enjoying the *taste* of gluten products this week, that I'm eating for Dx purposes, but less so the symptoms. I had a lot of fat/white mucus in my stools this week, sometimes going to the bathroom 3 times a day (never happens to me), bloating, overall confused/foggy spirit, depression, dramatic borborygmi. I'm sad and feel undesirable, and boyfriend cares about my BM "in the abstract", so no pg-17 details (which I understand), I appreciate that though I'd like to be able to describe the details too and feel less horrible. I had a few drinks while we skyped today, it raised my spirits. I just hate my body, how it reacts, and not knowing (yet officially) what's up.

4 tries, and this is satisfyingly close to gluten ones....still missing that yeasty and gooyness of the raw center ones of my childhood, but I still binge ate 3. Any suggestions for improving Rise or making a bit more gooy I would love to hear. 
 
Dough
220g Almond Flour
28g Coconut Flour
2 Large Eggs (ROOM TEMP or the oil will harden up)
1/4 Cup (60g) Nutiva Butter Flavored Coconut oil
1/4 cup (60ml) nut milk
2 tbsp (30g) Lakanto Maple Syrup
1/2 tsp Himalayan sea salt
2 tsp apple cider vineagar
1 tbsp Heinz Feather Light Baking Powder
1 tsp vanilla extract
2.5 (25g)tbsp psyllium husk
3tbsp Hot Water
Filling
3tbsp (45g) Lakanto Maple
2tbsp (30g) Nutiva Butter Flavored coconut oil
3 tbsp ground cinnamon (cassia is more gelish, siagon is more bite)
3 tbsp Swerve Brown
Simple Frosting x2 for extra Frosting
1tbsp Coconut oil butter flavored
4tbsp confection swerve sugar free sweetener
2tbsp Lakanto maple
1/2 tsp LorAnn Oil non dairy cream cheese extract
1. Whisk Dry Except the Psyllium Hudk in a large bowel, mix wet in another with the psyllium husk whisk and let set a min to thicken, then combine wet and dry and mix well with a spoon
2. Knead out the dough with your hands making sure it is well combined adding in 3 tbsp hot water and working it in(IMPORTANT this helps activate the emulsifiers) then transfer to the fridge for 30mins to let it chill
3. Mix up the filling while the dough is chilling and set aside, and Preheat your oven to 350F
4. Take the dough out of the fridge and put down some parchment paper, using a rolling pin roll out the dough until 1/4" thick
5. Apply the filling to the dough spreading evenly the back of a spoon works best
6. Might want to use a thin spatula to help get it off but slowly start to roll one edge of the dough going slowly to roll it up into a log.
7.Take a large knife and cut the dough into 1 - 1 1/2" sections place each on parchment paper covered baking sheet.
8. Bake for 18-25mins til browned
9. Choose your glaze and have fun drizzling it over them. NOTE if you do this with hot rolls it will run all over them and puddle around. When Chilled the icing will harden up.
Bonus tip warm the icing before hand to make it drizzle well.
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This is my old recipe for a grain free pie crust, add 1-2tsp cinnamon to get a gram crust. PS doing this in a flat pan is great for gram crackers.
Cooking oil or parchment paper
2 cups almond flour
1/4 tsp. salt plus1/8 tsp. salt
Pinch of stevia
2 Tbsp. plus 2 tsp. coconut oil, melted
2 Tbsp. pure maple syrup/sugar free alternative like Lakanto Maple
1tsp cinnamon for gram crust
1. Preheat oven to 350 F.
2. Either grease the bottom of an 8.5-in. spring form pan or pie pan OR line an 8-in. square baking pan with parchment paper.
3. In bowl, combine all ingredients; stir to form crumbles.
4. Transfer crumbly dough to prepared pan; press dough down evenly and firmly with hands.
5. Bake 14 minutes.
6. After baking, remove; press down crust with a spoon while hot then allow to cool. (For a 9-in. pan, increase all ingredients by 1.5 times. Baking time will remain the same.)

BONUS RECIPE,
If you make this in a flat pan or a 8x8 pan on parchment paper, you can then pull it out, and spread pumpkin pie filling, sweet cream cheese like spreads or icing on it for sweet cracker treats.
NOTE ingredients bought through the Thrive  link get you a extra 25% off, great for gluten free shopping.
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Well I got a type of icecream machine, it is a rolled ice maker. I am looking at marketing it at the local farmers market starting next week. My base is dairy free, blend of almond milk, coconut full fat canned milk, maple syrup, and LorAnn Icecream flavors. Toppings and filling to chop into it include Enjoy Life Cookies, My own baked goods, Lets go Gluten Free Sugar Cones for stuff to put in it crushed almonds, nuts, and I found this whipped topping Open Original Shared Link
In focus groups of testing a mistake lead to the making of "Powdered Ice" a powdered version of icecream made by over freezing the mix. This was received better then the rolled ice that was the original intention with comments on ease of picking it up with the spoon and the why it melted in the mouth with the flavors coming out more. SO new product invention by mistake seems to be a huge hit. This machine has huge benefits over a soft serve as in minimal waste of product and I can bring multiple flavors and fillings and combine them on the spot. People love seeing me chopping them up and mixing it. >.> I also get one hell of a arm workout doing this. Few quirks with the business. 1. I can not reference it as "Icecream" but as "Frozen Treats" and not even "Non Dairy" but as "Nut Based" ......odd issues with our health department and VERY strict policies on icecream and diary products.....crazy food industry after the last few years of outbreaks.    2. This whole DBA, TAX ID, and business paper work is crazy   3. How to set up is still under debating and trying to figure it out.
Other thoughts I am experiencing something a bit new I am finding a few foods THAT USED to alright are now causing bloating, gastric emptying issues, almost seemingly reversal of digestion, (5-6 hours after eating half my meal comes back up). Upon looking around might be a SIBO issues as these foods tend to on that avoidance list as common ones such as brussels, cabbage, peppers,  onions, garlic, etc. Oddly nuts have no issues still nor does tomatoes.

As a adult I have started re watching all the Star Trek Episodes, Most from the Original, TNG, DS9 episodes all cover interesting issues and different takes on issues with humanity from a different point of view and perspective. I have found this to be very intriguing to say the least. Anyway I finally got around to re watching the original and am on the second season. I found something interesting with the tribbles episode. The way the new wheat/rye hybrid grain was infected with a virus that become a inert material in the blood stream, so that it would slowly make it so they could not get nutrients from food the more they ate and the longer they ate it and it would slowly kill them via starvation........now from a 1967 show maybe I am over thinking things but I did find this a amusing.