Tuesday, October 23, 2012

Tis the season to enjoy a favorite pumpkin treat or two....

As a diabetic, with intolerance to gluten, soy, dairy and working hard to lose weight portion control is key...so a pumpkin cookie was the recipe I created to enjoy as my bedtime snack.

 PUMPKIN COOKIES WITH STEVIA

Ingredients:

Ingredients


    1/8 cup unsweetened apple sauce
    1/2 cup earth balance soy free spread
    1/2 cup stevia
    1/2 cup palm sugar
    1/4 cup molasses
    1 egg
    1 cup pumpkin puree
    1/2 cup coconut flour
    1/4 cup tapioca flour
    3/4 cup brown rice flour
    1/2 cup oat flour
    1/2 tsp xanthan gum
    1 tsp baking soda
    2 teaspoons cinnamon
    1/2 cup almond milk
    powder sugar for dusting (optional)

     

Directions

In a large mixing bowl cream together applesauce, earth balance, Stevia and coconut sugar til light and fluffy. Beat in molasses and egg. Stir in pumpkin purer. In another bowl sift together the flours, baking soda, and cinnamon.
Stir flour mixture into puree along with milk. Blend thoroughly but do not over blend.

Drop cookie dough with tablespoon cookie scoop...gentle pressing down with back of scoop. Bake 375 degree oven for 12 minutes until set. Cool for a minute.... remove to cooling rack. Dust with powdered sugar (opt) when cooled.
Serving Size: makes 48
 
Nutritional Info

  • Servings Per Recipe: 48
  • Amount Per Serving
  • Calories: 48.6
  • Total Fat: 3.0 g
  • Cholesterol: 3.9 mg
  • Sodium: 52.4 mg
  • Total Carbs: 6.2 g
  • Dietary Fiber: 0.9 g
  • Protein: 0.5 g

     

     
    Enjoy....

Thursday, October 18, 2012

When in the Dark DO WHAT IS RIGHT

     When in the Darkness do what is right......wake up, look up and stand up.....My fight against emaotional eating.

How many of us fall into the abuse cycle of emotional eating?....Eating for comfort, companionship, love, and acceptance.   Hello, My name is Karen and I am a FOOD A HOLIC...confessing my sin of abusing food rather than using it as fuel for my.body.  In the seasons of darkness I find myself using food as a brief vacation from the stresses of the moment.  A bliss on the lips but a beast to the hips....and then some. 

As a diabetic with gluten/dairy/soy intolerance, there are certain guidelines for me to follow to have a healthy body and yes it effects my mind and spirit.  But when I find myself dealing  loss of a child, in the midst of a betrayal, neglect and divorce,  seasons of loneliness, parenting challenging teenagers and adjusting to changes in life circumstances...things I allow to rob me of joy...I reach for a bandaid solution....FOOD...THE WRONG FOODS...emotioal of defeat...so why not Eat again....with more wrong choices.

WAKE UP!!!!
Been there done that...many times...but this time the wake up call is different....no medical emergency, no big celebration to plan for...but more importantly...God's revelation how much my food choices, my poor food choices, gave me a heart like Saul, ugly and sinning....satisfying the flesh.  Rather then a heart like David God pleasing,....and I seek a HEART LIKE HIS!!!

I would like to thank a DR Oz program that started my change a few days before the revelation.  The episode regarding artificial sweeteners......I stopped using them that day including splenda for they seem to increase my desire for eating...unhealthy eating.  I now only use natural sweeteners including stevia, fruit juice and molasses thus far and minimally. 

WAKING UP
I returned to tracking my eating on SPARKPEOPLE.COM....following a diet that works for ME....and tracking my insulin and blood glucose levels closely.

I continue to read my bible and study which reveals more and more.  Spent time on my knees crying out to God for Forgiveness.all of a sudden the hunger was no longer a speed bump  ...I was content and satisfied and more energetic.

I have started walking and doing some strength training.

I am confessing publicly for accountability and re-dedicating myself to blogging my journey....recipes and insights I find inspirational in hopes others may.

LOOKING UP
Pray to God to protect me from temptations and outside influences.

STANDING UP
I am EXPECTING myself to do what is right...no matter the circumstance.... packing my meals everywhere...and saying no thank you as needed....


Dear Lord....Thank you for your grace and mercy and the opportunity to cleanse my heart and put the past sins on the cross with Jesus and leave them there...Thank you for the clean heart and soul.  I realize it took me years to shape my physical being...and surrender to your ways for ME to reshape my physical self to be all that I can be .....free to be  the wife, mom, woman you have called me to be.
Thank you

Karen



Thursday, December 15, 2011

Lemon Dessert Cups

The other day a friend of mine posted this yummy dessert on her Blog

http://thenourishingapron.blogspot.com/2011/12/lemon-bars.html

...I asked if I could tweak to make gf/cf and more diabetic friendly....so here is my first attempt


Ingredients

Crust

1/2 cup Karen's GF/Sf all purpose flour (see recipe box)
1 Almond meal flour
1/8 tsp Salt
1/4 cup splenda
1 cup chilled earth balance spread (soy free version )
1/2 tsp xanthan gum
2 TBSP water
    FILLING
    1/4 cup Karen's GF/Sf all purpose flour
    1/4 cupCornstarch
    1/2 tsp Baking Powder
    1/4 tsp Baking Soda
    juice of 4 Lemons
    zest of one Lemon
    3/4 cupSplenda
    Egg, fresh, 4 large
    1/2 Palm sugar
    demerara sugar 2 tbsp ( to sprinkle on top)


    Directions

    For crust, combine flour, splenda and salt. Cut in EarthBalance. Drizzle water into flour mixture while stirring until the dough comes together. Press into 18 backing cups

    . Bake at 350 for 12 minutes, or until lightly browned. Remove from oven and allow to cool at least 15 minutes before pouring the topping over it.


    For the lemon filling, combine flour, cornstarch, baking powder and baking soda in a medium bowl. In another bowl, combine eggs, lemon juice, lemon zest, splenda and palm sugar. Add the lemon mixture to the flour mixture and combine (I used a whisk) until flour is completely dissolved. Pour over slightly cooled crust and return to oven. Bake 15 minutes then remove from oven and sprinkle with demerara sugar. Return to oven and bake 5 minutes more.



    Remove from oven and cool. Store in refrigerator.


    Serving Size: 18 cups 

    Tips

    this turned out more cake like then the gooey pic of my friends lemon bars...taste is fabulous...will try again soon

    Nutritional Info
    • Servings Per Recipe: 18
    • Amount Per Serving
    • Calories: 175.7
    • Total Fat: 14.6 g
    • Cholesterol: 41.1 mg
    • Sodium: 182.2 mg
    • Total Carbs: 12.2 g
    • Dietary Fiber: 1.1 g
    • Protein: 3.0 g

     I have wrapped up each individually in tissue paper with a ribbon to serve at the Church Christmas Dessert for those with special needs