WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Monday, December 19, 2016

Gingerbread Men- dairy,soy,gluten,egg,nut, cinnamon, and corn free

These are easy, crisp and hold up well to icing. Plus, they are also egg free and I don't have many egg free recipes. Last year I posted another gingerbread cookie recipe and it is more chewy texture, and I suspect that is because the recipe uses palm shortening and egg.

These would be great for little hands to decorate and remind us more of gingersnaps then gingerbread men.

Preheat oven to 325

3 cups Gluten Free Flour
3/4 cup Homemade Brown Sugar packed
1/2 tsp Guar Gum(I think these would work without)
1 Tbsp Ground Ginger
3/4 tsp Baking Soda
1/2 tsp Ground Cloves
1/2 tsp Salt (we use pink himalayan but use safe for you)
3/4 cup Tropical Traditions coconut oil softened slightly
3/4 cup Unsulphured Molasses(we use organic Plantation brand)
2-3 Tbsp Water or Milk of choice.

1) In bowl combine dry ingredients. Then add wet ingredients to the dry ingredients and mix well. I found using my hands worked great!

2) Between 2 sheets of parchment paper roll out cookie dough. I prefer rolling these thinner for a nice crisp cookie. If dough gets too dry to roll add just enough water to bind again.

3) Transfer cookies to a parchment lined cookie sheet.

4) Bake for 12-15 minutes depending on thickness.

5) Cool and decorate.

Monday, November 21, 2016

No Mail is Good Mail

This last year I just haven't been great about posting anything. I think because this part of our journey involves me working a lot more outside and admittedly I am just tired out when I find a minute to sit.

I was laying in bed last night thinking about all sorts of great things to post today, and of course once the coffee was brewed and I was sitting in front of the computer I have drawn a complete blank.

Over all I would label Abby stable, and of course while I dream and plan and hope that she will get better, I am also learning to be thankful for stable. It has been about 1 1/2 years at the new property and we have seen subtle improvements. Patience to see what else may come is tougher for me then for Abby. In the back of my head though I worry. It has been our experience that the first 2 years anywhere tend to be the honeymoon period for her mast cells. As if it takes a couple years for them to assess new exposures to decide whether to react, generally they have started to react and every few years as we watch her start to get worse and we get the itch to move again. We are some of the fortunate, we have figured out food, environment and lifestyle that help her feel her best and allow her to use her good days in her own way to find happiness, and day after day she continues to always surprise us in the small pleasures she reminds us about, the little things we forget as we get older and busier that truly are the most important. The delight she takes in my stories about what our chickens are up to(yep everyone is named like a pet), the good times when she is up to wandering over to the chickens to enjoy their antics. As I find wild foods on the property to forage and bring them in for everyone to learn about and sample. When she has bad days, or bad weeks or even bad months we know we have the tools to power through them, the patience now to know the good days will return. For as gentle and patient as she is I am secretly delighted she has inherited my stubbornness, once she decides on a path she sticks to it, and her path is to preserve her health and create a life that she can learn something new daily to find joy. Pretty special.

I still read medical articles daily and it continues to forge and shape my opinions about what exactly went wrong for Abby's body. I haven't paid as much attention to what is happening in Texas any longer, it is clear this just isn't the best place for rare diseases. One bright spot in Houston is that Baylor does have a Geneticist who is a specialist in EDS so perhaps one day there will be equal passion for Mast Cell disorders and Mito.

Epigenetics, microbiome, mast cells, t cells, mitochondria... each tiny bit is cogged and connected to the next theory. Each time something new is learned about any part of our body, it changes what can be learned about the next. There are still more with Mito that don't have a known gene mutation then do... while some are clearly secondary other's like Abby who have had symptoms from birth aren't as clear cut. There is definitely a huge swing in Medical community to rely on genetic studies only, without a known mutation you are "fine", even when you aren't. The good old muscle biopsy is still relied upon by many(especially non-mito knowledgeable Drs.). It is an interesting and rapidly changing time in medicine, which is good and bad. I cannot help but think "One day you are in, and then one day you are out" (Thank you project runway). It certainly is not improving care for complex patients right now but hoping that it will help and not hinder sooner then later.

There are days I am almost willing to accept that perhaps the Mito Depletion has always been a part of Abby. It would explain all the problems she had as a baby and toddler. Then other days I still think that the problems she had as a baby were a myopathy of her own blend plus Mast cell issues and after years of exposures and not protecting her it took it's toll and caused the Mito Depletion.. Of course either Mast or Mito could explain GI issues or heck, even EDSIII. Her immune system issues are common enough in the Mast, Mito or EDS populations. The kidney issues could be the result of years of ANA from the Mast, or could be the Mito or could have been caused by medication damage even years ago. I could chase my tail in circles daily and often do trying to figure out where to try to unravel the mystery to help her best address what we can to make the biggest positive impact. Then the fact that radically changing her diet and environment has had such a positive impact, if it were just Mito that would not be the case, or would it? We know the keto diet can stop seizures in Mito patients, so that would make the changes we made for Abby as likely, or not? Whether I like it or not she has Mito but if it is secondary it would explain more.. or maybe not. Nothing is certain and that frustrates me. Still too many unknowns. What this journey has taught me that is certain is that as far as chemicals in our homes, our food and our medicines it is true that less is more. The research is out there now showing the negative impact even destructive impact and disease causing impact on our genetics(epigenetics)and our microbiome. I think it will be slow going but I see hope. A lot of cancer centers now offer advice to go organic. To remove many chemical cleaners and scents in the home and used on the body. It has to begin somewhere. Thankfully research is finally starting to uncover the damages we have unintentionally created in our search for progress. I even read a research article the other day that talked about how for certain Mito patients they need more carbohydrates and subsets of the population can show progression if put on a more paleo styled diet.

Off and on we have toyed with the idea of seeing a few new specialists, to flip a few more rocks but we back off and stay focused on staying stable which is something we are fortunate enough to be able to control at least somewhat.

Everyday I thank my lucky stars for my "Momma gut". Had we blindly trusted and treated Abby medically in the way that many Drs. recommended I doubt she would be alive today. The path we opted for was extreme (for us and many would agree)but our gamble paid off. I hate that it did not fix her. I hate that she has to rely on us to care for even many of her very basic needs, but I love that we can and we did make a positive difference for her, we are thankful. Considering what we were facing 5 years ago, the fact that she is stable is a miracle in our book. Each day we continue to strive to improve the quality of her environment, it keeps us moving forward.

Hoping everyone has a very special Thanksgiving this year, our Country has much to celebrate and give thanks for this year more so then ever.

Tuesday, November 15, 2016

Lima Bean Pancakes

Lima bean and sweet potato pancakes, and I am so glad I tried this combination! We are die hard potato pancake fans and I hate to admit it but these might become the preferred! That good.

Crisp on the outside, like a souffle on the inside!

I used to hate lima beans. Then I bought an electric pressure cooker and now lima beans are a favorite around here. They turn out so creamy and buttery in the pressure cooker they are nothing like the grainy horror we were all tortured with as children. Now and then though I overcook a batch and end up with mush. Which means I am always looking for a way to use pureed beans.

Right now it is sweet potato season and if I do things right on Thanksgiving I anticipate a large amount of leftover mashed sweet potato. I am already planning how to stack these pancakes with leftover stuffing, chicken(no turkey here) etc.

The bean's keep the middle creamy and souffle like and we even ate them plain and were impressed. Down the road I may try adding various herbs or making a spicy coconut yogurt sauce to spread on them. We sampled them with pear sauce, thumbs up.

Abby thankfully does fine with white potatoes, but I know many who do not. We are also always looking for ways to deliver protein to Abby since she has limited protein in the foods she tolerates. I suspect you could use any flour since the flour is for thickening more then binding.

1 1/2 cups pureed lima beans
1 cup mashed sweet potato(a few lumps are fine)
2 eggs
1/2 cup homemade gluten free flour
1 teaspoon homemade baking powder

Tropical Traditions coconut oil for cooking.(or safe for you fat or oil)

You may need a touch less flour or more, my batter was thick like thick brownie batter.

Mix all ingredients together. In frying pan add oil and cook as you would potato pancakes. (medium/low heat, since these are thick they do take a bit longer to cook)

Wednesday, October 26, 2016

Garibaldi Fig Biscuits: Gluten free, corn free, soy free, dairy free,

If you can make a pie crust, you can make these!

Sweeter then a "biscuit" but you can skip sprinkling sugar on top for a less sweet treat. These go terrific with tea or coffee and hold together very well.

Abby has always done reasonably well with Made in Nature Figs and they certainly help keep things moving naturally. Many patients that struggle with mast cell issues may not tolerate any dried fruit. You can use whatever dried fruit works for you, I believe these are traditionally made with raisins. Next time I think I will make them with dried blueberries.

Roll them thinner and bake longer for a more "crunchy" treat, our's were a mix of chewy and crisp and we loved them.


1 cup gluten free flour
2 Tablespoons homemade powdered sugar
1 teaspoon homemade baking powder
1/2 teaspoon guar gum
1/2 teaspoon safe for you salt
6 Tablespoons Tropical Traditions coconut oil
3 Tablespoons cold juice(fresh squeezed orange,lemon, or apple, whatever you have cornfree on hand)
1 Tablespoon ice water
(C&H Organic cane sugar to sprinkle on top if wanted)


1 large egg, lightly beaten
1 1/2 c minced Made In Nature brand figs(or raisins or dried blueberries or dried cranberries)

Preheat oven to 350

1) line cookie sheets with parchment paper

2)Whisk together the dry ingredients. Cut the coconut oil into the dry ingredients using your fingers, a mixer or a fork, mixing until the dough is crumbly.

3)Drizzle with the orange (lemon or apple)juice and water,mixing until dough holds together and it doesn't seem all dry or crumbly-you've added enough liquid.

4)Divide the dough in 1/2, and shape each 1/2 into a small rectangles

5)Place dough on a lightly floured parchment paper surface. Roll it into a rectangle 10x 14-inches, about a little less than 1/8 -inch thick; the THINNER the better. Don't worry about square edges, you can trim later.

6)Brush dough lightly with some of the beaten egg, then spread 1/2 the surface with 3/4 cup of the figs(or other dried fruit finely minced), pressing them in carefully. Fold dough over raisins(I use the parchment to flip the dough over) and flatten dough again with hand or rolling pin. to about 6x15-inches. Some figs might pop though- that's OK. Cut into squares or rectangles(pizza cutter works great!) and place on parchment lined cookie sheet. Sprinkle with sugar and if you like poke with fork for a pattern.

7)Chill for 15 minutes.

8)Bake for 16-18 minutes. You are looking for golden. We liked these both baked longer for more crunch, and baked less for a more chewy biscuit.

Tuesday, October 25, 2016

Pastry Cream: Gluten Free, Dairy Free, corn free, soy free,

I have been busy around here and neglecting to post. With the holidays right around the corner though I am sneaking back into the kitchen a bit more and hoping to conquer a few new foods for Abby this year. One of the desserts that sounds delicious is boston cream pie and you have to have a good pastry cream recipe for that so I went to search the blog for a pastry cream recipe and realized I had not really made a direct post, so here it is!

What we have found is that if you have a good pastry cream you have endless options. A fruit tart, eclairs, boston cream pie,cake,cupcakes... all those delicious desserts center around pastry cream.

Before our corn free days I cheated with a box mix or with cornstarch... when we went corn free I tried potato starch with mixed results. Tapioca was too slimy! I always avoided flour based creams because with wheat flour if you don't cook it properly it won't be good!

BUT, one of the advantages to baking and cooking with gluten free flours is you don't get that "raw" flour taste if your timing isn't perfect. Pastry cream is now a cake walk for me using our gluten free flour and it turns out great each time! (if you need a thicker cream try increase gf flour by a teaspoon, it doesn't take much).

Thinking this batch of pastry cream is going to make some boston cream pie cupcakes(you can make ganache with cocoa powder or carob powder and coconut milk(mostly the cream of the coconut milk) and it turns out amazing! If for some reason I don't get to making cupcakes I am certain someone in the house will find a bowl of pastry cream better then any pudding for a snack.

1 1/2 cups whole coconut milk(more cream the better!)
1/2 cup C&H organic sugar
1/4 cup homemade gluten free flour
1/4 teaspoon safe for you salt
4 large egg yolks
1 teaspoon homemade vanilla extract

1)Warm the milk: Warm the coconut milk in the saucepan until you start to see steam. It should not be boiling, just nice and toasty hot.

2) In a medium bowl, mix together the sugar, gf flour, and salt. Add the egg yolks and whisk them into the dry ingredients(it will be thick!).

3)Add the hot coconut milk to the egg mixture: Pour a little of the hot coconut milk into the eggs and whisk to combine. Continue pouring the milk slowly into the eggs, whisking continuously. When all the milk has been added to the eggs, pour everything back into the saucepan. Set a strainer over a bowl and place this near the stove.

4) Set the pot back over medium heat. Whisk constantly. The pastry cream will look very thin and frothy, but it will start to thicken after a few minutes. When it has thickened to a pudding-like consistency remove the pan from heat.

5)Strain the pastry cream(just in case of bits of cooked egg or flour lumps). Stir the vanilla into the pastry cream
Cover the pastry cream with a piece of plastic wrap pressed right up against the surface of the cream and chill completely.

Wednesday, September 7, 2016

Sweet Potato Snack Cake- gluten free, dairy free, soy free, corn free

As the rest of the world kicks of "pumpkin everything!" season, we bring out the sweet potatoes!

Sweet potatoes do provide a slightly different texture then pumpkin. They tend to be more dense and not quite as magically moist so where with pumpkin you can often cut the fat with sweet potato we find better results with full fat recipes.

This is an easy one, especially if you are like me and boil up and puree a big pot of sweet potatoes and then portion and freeze for baking use all season long.

Sweet Potato Snack Cake:

4 eggs, beaten
2 cups pureed sweet potato(or pumpkin 1 15 ounce can)
1 1/3 cups C&H organic sugar
1 cup grapeseed oil
2 cups all-purpose gluten-free flour
1 teaspoon guar gum
2 teaspoons homemade baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ginger(instead of ginger and cloves you can use cinnamon and nutmeg or any spice blend you tolerate)
1/2 teaspoon cloves
1/2 cup raisins or other favored add-in's.

(I frosted with coconut yogurt icing that reminds us of cream cheese- corn-free powdered sugar,tropical traditions palm shortening, homemade vanilla extract, coconut yogurt)

1) Preheat oven to 350 and grease a 9 by 13 pan.

2) In bowl mix eggs, pureed sweet potato,sugar, oil.

3) To above mixture add flour,guar gum, baking soda, salt, ginger and cloves- mix until everything is well combined.

4) (add raisins or other add in) and pour into 9 by 13 greased pan.

5) Bake for 35-40 minutes .

Wednesday, August 31, 2016

Toasted Coconut Butter Bars

When fall approaches we crave certain foods,with chocolate and peanut butter at the top of the list! Since Abby cannot eat either(lost peanut butter last year)we have searched for sub's. She cannot do seeds either so toasted coconut butter is really the safest(and tastiest!) substitution for her.

These are easy, and delicious! Chewy,sweet, and salty... Not quite peanut butter and not quite chocolate but enough that it brings back nice memories. If we don't compare directly with chocolate or peanut butter it makes an exceptional rich and sweet treat that is pure comfort food! These cut so nice and tidy and would be a great take along dessert.

3/4 cup Tropical Traditions coconut oil
3/4 cup homemade toasted coconut butter
3/4 cup C&H organic sugar
3/4 cup homemade brown sugar
1 1/2 cups all-purpose gluten free flour
1 1/2 cups toasted flattened rice(thin Poha)
1 1/2 teaspoons homemade vanilla extract
2 eggs
1 teaspoons salt(safe for you, we use pink himalayan)

Preheat oven to 325

Line 9 x 13 with parchment paper.

1) In bowl add coconut oil, toasted coconut butter, sugar, brown sugar, salt, vanilla and eggs. Mix until well combined.

2) To above mixture mix in flour and lastly toasted flattened rice(thin poha or you could use oatmeal if you have it safe)

3) Once combined pat batter into parchment lined 9 x13.(mine was pretty thick)

4) Bake for 20-25 minutes until center is set.

5)Optional: Top with carob frosting. (carob powder, corn free powdered sugar, tropical traditions palm shortening, vanilla extract,salt, coconut milk)

Thursday, August 25, 2016

No Bake Cookie: Chocolate free, peanut butter free,soy and sunflower free, oat free, dairy free, gluten free, corn free!

These were a childhood favorite of Abby's(and Sara and Derek and I!!) and they have been missed. I honestly did not think it would be possible to recreate these safely for her, but they worked!

Over the years I found that thin poha can take the place of oats in many cookie and baked goods recipes. I dry toast the poha(stirring the whole time to avoid burning) in a frying pan until the poha flakes are crisp and lightly golden. I actually like their texture better then oats in many recipes and wish I had known about them years ago!

Abby lost homemade peanut butter with a big bang over a year ago. But, if you toast the coconut flakes and then grind in the high speed blender or food processor and add a healthy dose of salt, it is remarkably similar in many ways to nut butters. It doesn't take much time at all and keeps for a long time(if it lasts that long! )

We are trying carob AGAIN! We think it will end up being what we call a "hit and run food". Meaning that she can eat it now and then but not often. Fingers crossed! We find that a medium roast carob that is complimented with a good dose of salt and vanilla extract mimic's chocolate best.

I really did not think these would work, and honestly, I think I need to tweak the recipe a bit.. I used heaping tablespoons of carob and I think I should have leveled them off, but they still turned out delicious. Next time may add a bit more milk or fewer poha flakes so I get a more fudgy end result. These did not go to waste!

Anything is possible if you are willing to tinker with substitutions.

½ cup Tropical Traditions Coconut oil
2 cups C&H organic granulated sugar
½ cup homemade coconut milk(or milk of your choice, but the fat is a bonus with these)
5 tablespoons medium roast carob powder(Trying frontier brand again-fingers crossed!)
1/2 - 3/4 teaspoon of salt(safe for you)
½ cup Homemade toasted coconut butter(toast dried tropical traditions coconut and grind until you have butter-I also add a bit of salt)
2 teaspoons homemade vanilla extract
3 cups lightly dry toasted thin poha(any international market that carries Indian products with have poha(flattened rice)

1. Add the first five ingredients (through the salt) to a 4-quart saucepan.

2. Bring to a rapid boil and let boil for 1 minute.

3. Remove from heat.

4. Stir in the toasted coconut butter and homemade vanilla extract until smooth, then stir in the toasted poha.

5. Drop by generous spoonful onto parchment-lined baking sheets.

6. Let cool until set, about 30 minutes.

Thursday, August 18, 2016

Fig "Bombs" Abby style (just tapioca flour!)

Just tapioca for a "flour" and we are impressed!

With Derek not tolerating rice flours(or corn or a lot of chemicals)I have been poking around to see how I could adapt some of Abby's favorites to work for Derek as well. He really isn't much of a sweet's guy, but every now and then he does get bitten by the sugar craving.

Tapioca in any form just seems to always agree with everyone in our house. So I have been searching tapioca based recipes and ran across something called a "Chocolate Bomb".. sounds like it was created more for the paleo crowd because besides the chocolate chips there wasn't any sugar called for in the recipe. Sugar is always welcome in cookies around here so gave it a try with adding brown sugar.

Very interesting cookie! Definitely a "different" texture then we are accustomed to, but one we did not mind. Kind of chewy and moist like the whole cookie turned into a giant fig bite! Not bad at all! Next time we may toss in some crushed roasted chickpeas or some shredded coconut or maybe both? For Derek since he tolerates chocolate I will try these with chocolate chips just for him eventually.

2 lightly beaten large eggs
1 1/4 cup tapioca flour(I used Anthony's organic tapioca Flour for these which may or may not be safe for the corn-free,caution!!)
1/3 cup packed homemade brown sugar
1 tsp homemade baking powder
1/2 tsp safe for you salt(we use pink himalayan)
1 cup chopped Made in Nature organic figs(I soaked mine in hot water for 15 minutes and drained first and chopped them small)
1/4 cup melted Tropical Traditions Coconut oil

** optional homemade powdered sugar to roll them in after they are baked.

1) Preheat oven to 450 and line cookie sheet with parchment paper

2) In bowl combine the eggs, tapioca flour, brown sugar, baking powder and salt.

3) mix in figs and then coconut oil.

4)roll into balls and place on cookie sheet(these don't spread much)

5) bake for 6-8 minutes.

6) Optional: while still warm roll in homemade powder sugar.

Monday, August 15, 2016

Blackstrap Molasses Brownies-(gluten free, corn free, dairy free, soy free, color and chemical free, )

No carob, no chocolate and tired of blondies? Molasses. These were surprisingly satisfying! Really as if Gingerbread crossed with a pan of fudgy brownies! Easy too!

1/4 c. Tropical Traditions Coconut Oil
1/3 c.Plantation brand organic Blackstrap molasses
1 c. organic C&H granulated sugar
1/4 c. homemade brown sugar, packed
2 large eggs
1 c. all-purpose gluten free flour
1/2 tsp. salt(safe for you, we use pink himalayan)
1/4 tsp. ground cloves
1 1/2 tsp. ground ginger

1)Preheat oven to 350 F. Line a 8x8 inch baking dish with parchment; set aside.
2)In bowl mix coconut oil, molasses and sugars.
3)Whisk in eggs until combined.
4)Add flour, salt, cloves, and ginger; whisk until just incorporated.
5)Pour/spread into prepared pan.
Bake for 30-35 minutes.

(I dusted with homemade powdered sugar)

Wednesday, August 10, 2016

Coconut and Red Bean Paste Bars

Once again it was time to clean out the freezer and I found a tub of the homemade red bean paste. I had been planning on making just a coconut bar cookie for Abby but figured why not add the bean paste? Sometimes odd combo's don't work out so well, but this time it worked! It had the nice crust with the hint of salt, the custard like red bean paste,an almost caramel layer and the chewy and sweet coconut top. layer.

Crust Ingredients:
1/2 cup Tropical Traditions coconut oil, softened
1/2 cup Organic C&H sugar
1/2 teaspoon safe for you salt
1 cup all-purpose gluten free flour (make your own! As far as I know, none of the store bought are safe for the sensitive)

Filling Ingredients:
2 eggs
1 teaspoon homemade vanilla extract(vanilla beans in potato vodka airtight in the jar for at least 6 months)
1/2 cup homemade brown sugar (To each cup of C&H cane sugar about 1 Tablespoon organic Plantation brand organic blackstrap molasses)
2 Tablespoons all-purpose gluten free flour
1 cup Tropical Traditions shredded(I used their chips!) coconut

1 cup homemade red bean paste(very few store bought brands are free of corn)

Preheat oven to 350

Line 8x8 pan with parchment paper.

1) Combine coconut oil, sugar, gluten free flour for the crust. It will be crumbly. Press into parchment lined pan and bake for 10 minutes.

2) In bowl to make filling combine eggs,brown sugar, vanilla extract, flour and coconut. Put aside.

3) When crust is baked spread 1 cup of the red bean paste on it. Now spread the coconut filling over the top of the bean paste.

4) Bake for 25-30 minutes.

Allow to cool and then cut.

Tuesday, July 19, 2016

Better ThAn you Would Think, Cherry Ketchup! (Thanks Cecelia for the grammar check! :-)

No tomatoes, no beets, and last year she lost red peppers.. it was a ketchup drought around here!

I stumbled across a recipe for cherry ketchup. I was skeptical but figured worse case I could mix it into something else and make bbq sauce or something out of it. But to our surprise, it is really really delicious! It has that nice trifecta of salty,sweet and tangy that makes for a perfect ketchup.

Unfortunately cherries are a "hit and run" food for Abby so this will be just a special treat now and then when she has an empty bucket and minimal flaring. I did see a recipe for blueberry ketchup, and I may give that a try next!


2 1⁄2 lb. organic cherries(frozen work great!)
2-3 peeled and diced organic peaches
1⁄2 cup Braggs apple cider vinegar
1⁄2 cup local honey
1⁄2 cup homemade brown sugar
1 Tablespoon. freshly grated ginger
2 teaspoons pink himalayan salt
2 cloves garlic
1⁄4 teaspoon ground cloves
1/2 teaspoon smoked paprika
2 Tablespoons tamarind puree


1)Combine the cherries,peaches,garlic, vinegar, honey, and brown sugar in a saucepan and stir to combine. Bring to a boil then reduce the heat and simmer for 20-30 minutes until the fruit is soft.

2)Remove from the heat and cool some and then purée; return mixture to the saucepan and add the ginger, salt,smoked paprika, cloves, and tamarind. Cook, stirring regularly, for another hour or so, until thickened slightly, it will thicken more when chilled.

Sunday, July 17, 2016

Peach & Pear Bar's(gluten free, corn free, dairy free, chemical free, nut free)

I really like a bar cookie- and mostly because they are easy, they are "kind of cake" and "kind of cookie" and they tend be pretty forgiving to ingredient changes.

The filling on this one makes it a snap! You could mix any safe jam(remember pectin's and citric acids are derived or often tainted with corn) with sliced pears or apples if you can eat them. Since it also only calls for 1 egg it would easy to convert to egg-free with a favored egg substitute.

Abby said the use of the peach preserves plus pear actually made it "more peachy" then normal peach cobbler, I suspect the preserves being cooked down intensified the peach flavor. We were worried the pear might water things down, but it was the opposite!

We use "ginger and clove" exclusively because that is all Abby tolerates, but I could see these being delicious with cinnamon, nutmeg, allspice, or even mace. I was thinking cardamon and ginger too.

Crust and Crumble Topping:
3 cups all-purpose homemade gluten free flour
3/4 teaspoon guar gum(or psyllium husk powder)
1 cup organic C&H granulated sugar
1 teaspoon homemade baking powder(2 parts cream of tartar,1 part baking soda, 1 part tapioca starch)
¼ teaspoon pink himalayan salt(or safe for you)
1 cup Tropical Traditions Coconut Oil
1 egg

3 peeled and sliced organic pears(I still rinse and rub with a bit of baking soda and water before peeling)
1 cup peach preserves(I cook down organic peeled peaches with equal amounts of sugar,a bit of tamarind paste,once soft strain extra syrup(save it!)and put the cooked sweetened fruit into freezer safe containers- we use it for jam and the syrup for pancakes and other recipes)
1/2 teaspoon ginger(or more to taste or skip)
1/4 teaspoon cloves(or more to taste or skip)

1) Preheat oven to 350

2) In bowl combine gf flour, sugar, baking powder, salt. Cut in the coconut oil. Add egg and mix well.

3) line an 8 x 8 pan with parchment paper. Press half of the crust/topping mixture into the bottom of pan firmly. Bake for 15 minutes.

4) In bowl combine pear slices and peach preserves. Add and mix in ginger and clove.

5) When crust comes out of the oven spread pear/mixture over crust. Crumble the remaining crust/topping across the top.

6) Bake in over 40-45 minutes until crumble is golden.

7) serve warm with a scoop of coconut milk ice cream, or chill and cut for bars.

Sunday, June 26, 2016

Ginger Cookie Peachy Tamarind Sorbet Sandwiches

Ice cream sandwiches are wonderful, and sorbet filled sandwiches are even better!

IT is HOT HOT HOT in Houston right now so we are craving frozen everything! Sorbet though without the fat feels more cooling.

When you make a sorbet it often calls for lemon juice but since that is not safe for Abby we use a lot of tamarind, and in this case it made something spectacular! The tamarind intensified the peach and it reminded us of a cross between an apricot and some sort of sour gummy candy..

The cookie is just a basic shortbread and I threw in some ginger, because ginger is a nice addition to both peach and tamarind.

Definitely a make again(and again and again and again!)

For the Cookies:

1 1/2 cups gluten-free all purpose flour

1/2 teaspoon guar gum

1/2 cup homemade powdered sugar

1/4 teaspoon pink himalayan salt

1 teaspoon powdered ginger

7 tablespoons Tropical Traditions coconut oil(gold), at room temperature

1 extra-large egg

1/2 teaspoon homemade vanilla extract.

Preheat oven 325

1) Combine the egg and coconut oil until it is nice and fluffy.

2) Add, sugar, salt, ginger, flour, vanilla to the egg and oil combo and mix until dough forms into ball. (I used my hands!)

3)Between two sheets of parchment with a liberal amount of gf flour sprinkled on the bottom sheet and on top of the dough, roll out. Use biscuit cutter(or cookie cutter of choice). Mine were about 1/2 inch thick.

4) Line cookie sheet with parchment paper. Place all cut out raw cookies on the parchment(I sprinkled with sugar ). Place cookie sheet into fridge until well chilled(30 minutes or 15 in the freezer).

5) Bake for 10-15 minutes depending on thickness.

6) Allow to cool completely.

7) Spoon or pipe sorbet on bottom cookie. Carefully set top cookie on top(cookies are pretty frail until frozen) Place in freezer for at least 2 hours. Wrap individually.

Peach and Tamarind Sorbet:

1/2 cup water
3/4 cup organic C&H sugar
3-4 tablespoons tamarind puree(I buy the block, hydrate and strain)
5 medium ripe peaches, peeled and sliced

1) In saucepan heat water,sugar, tamarind until sugar is melted. Remove from heat.

2) Place peaches into blender and add the sugar combo, blend until very smooth. (You can strain, I did and there wasn't much to strain out so would be fine without straining.)

3) Chill and follow your ice cream machine's directions.

Friday, June 10, 2016

Very Coconut Impossible Pie

We have been on a bit of a pie kick around here. I am however growing weary of rolling crusts so this "crust free" pie caught my attention.

I saw a lot of different variations when I was googling. Most either called for biscuit mix or self rising flour. You can make your own self rising gluten free flour: 1 cup all purpose gf flour plus 1 1/2 teaspoon homemade baking powder plus 1/2 teaspoon salt.

Most also called for butter so coconut oil was a perfect replacement.

I also noticed most just call for "milk", I assume dairy but coconut milk was perfect to take that coconut flavor to the next level.(I am sure you could use any milk in this recipe)

Another one I was able to tweak was the "sweetened coconut flakes". Obviously store bought coconut flakes are corn tainted(and other!) so making your own is very easy. Simply lightly moisten Tropical Traditions coconut flakes and toss with a bit of homemade powder sugar. I make the flakes first to make sure they are soft and sweet enough. I don't recommend just using the "dry" flakes as it would likely absorb more of the moisture in the pie while baking.

If you like coconut this is coconut all the way, as it should be. Sometimes having to avoid a lot different foods ends up being an advantage! I do think this will be even better with a crust.. I can imagine a shortbread like crust in cookie bar form.. next time we will try that!

4 Tablespoons Tropical Traditions Coconut oil
3/4 cup C&H organic cane sugar
2 eggs
1 cup homemade coconut milk
2 teaspoons homemade vanilla extract(potato vodka plus vanilla beans)
1/4 cup all purpose gluten free flour
1/2 teaspoon homemade baking powder
1/4 teaspoon salt
1 1/4 cup sweetened Tropical Traditions coconut flakes(moisten flakes and sprinkle with sugar allow to sit 30 minutes)

Preheat oven 350

1)Soften coconut oil

2) combine coconut oil,sugar, eggs, vanilla extract and milk.

3) Add flour,baking powder,salt and coconut flakes. Mix well.

4) Pour into greased pie pan.

5) Bake 40-50 minutes. After 20-30 minutes I recommend covering before finishing baking, remember, coconut will brown quickly.

Friday, June 3, 2016

Pear Sauce Custard Pie

When you have organic pear's that need to be used I tend to make pear sauce. I then end up with a lot of pear sauce canned or in the freezer.

I stumbled across a recipe for applesauce pie and thought, "Why not?" Made a few tweaks to make it "Abby safe" and we all agree this is a keeper!

2 cups homemade pear sauce(I tend to drain mine and make it thicker and I sweeten)
1 cup C&H organic sugar
1/2 cup Tropical Traditions coconut oil
2 eggs
1 teaspoon homemade vanilla extract
1 teaspoon ground ginger(we have been buying Simply Organic or Frontier for some of her spices and herbs)
1/2 teaspoon ground clove(feel free to add whatever spice you like, ginger and clove are Abby's safe spices so we stick to them)

1 unbaked gluten free pie crust(Tropical Traditions shortening, gf all purpose flour blend, salt, a bit of sugar, 1 egg,some water and roll between 2 sheets of parchment)

Preheat oven 425

1) soften coconut oil

2) Make pie crust and chill

3) In bowl combine coconut oil, eggs and sugar. Then add pear sauce,vanilla and spices. Blend well.

4) pour into chilled crust.

5) bake at 425 for 15 minutes. Reduce heat to 350 and bake for another 30-40 minutes. Very much like baking pumpkin pie, you want to make sure it has set through to the center. You may want to cover your crust halfway through if browning too quickly.

Friday, May 20, 2016

Teff Molasses Cookies

While I like baking with rice flours we think the hubby's gut isn't so fond of rice. Figured the best way to experiment with baked goods that were rice free would be best starting with cookies.

It was a good call. The teff has a slight nuttiness that went very well with the spices and molasses.

These were definitely a make again cookie. Honestly, we could not tell that we had skipped the rice flour. Now to see if the Hubby's gut liked them as much as Abby's did!

Molasses,Teff, coconut oil, are all great ingredients. The spices, especially the ginger are helpful in aiding digestion.

You could probably reduce the sugar but we thought they were great with the current measurements.

If I get lucky and there are some left tomorrow, I think loading them up with coconut milk ice cream for ice cream sandwiches will be amazing!

1 Cup Teff flour(I used Ivory but brown would be equally as good)
1/2 cup potato starch
1/2 cup tapioca starch
1/2 teaspoon guar gum(or psyllium husk powder)
2 teaspoons baking soda
1/2 teaspoon pink himalayan salt(or whatever is safe for you)
1/2 cup Tropical Traditions Coconut oil(softened)
1 egg
1/3 cup C&H organic cane sugar(plus a little extra for rolling the cookies)
1/3 cup packed homemade brown sugar(cane sugar plus blackstrap molasses)
1/3 cup Plantation organic blackstrap molasses
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
3/4 teaspoon cardamon

Preheat oven to 375

1) In bowl cream together coconut oil, sugars, egg, blackstrap molasses and spices.

2) Add flours/starches, baking soda, salt combine well. Should be a very firm dough.(if not firm you can add a bit more potato starch)

3) roll into small balls(they spread)and roll the balls in cane sugar.

4) place at least a couple inches apart on parchment lined cookie sheet. CHILL(if you use coconut oil I always chill before baking)

5) Bake for 8-10 minutes.

Thursday, May 19, 2016

Coconut Cookie Bars

Seems like most of the more intense flavored coconut desserts all call for "coconut extract" Which when you are corn and chemical free is a HUGE NO-No!!!

We have all probably either wondered about buying some of the coconut cream concentrate or we have bought it and it now sits in the cabinet. It packs an intense coconut flavor which works perfectly to get a strong coconut flavor so you can avoid the icky corny and chemical flavoring. I mixed it with palm shortening to get a better texture for the frosting. I suspect some toasted coconut butter(homemade of course)would work as well to provide that great coconut flavor.

These are very very sweet so I suggest cutting them into small squares. The next time I make them I may use toasted unsweetened coconut flakes on top instead of the sweetened, we LOVE super sweet but these may have been over the top for us!

For the Bars:
2 cups all purpose gluten free flour
½ tsp homemade baking powder(2 parts cream of tartar, 1 part tapioca starch, 1 part baking soda)
3/4 tsp pink himalayan salt(or safe for you)
½ cup Tropical Traditions(Gold)coconut oil, soft
1 cup C&H organic sugar
2 large eggs
1 tsp homemade vanilla extract

For the Frosting:
3 TBS Tropical Traditions coconut cream concentrate , softened
2 TBS Tropical Traditions Palm Shortening
3 TBS Homemade coconut milk
1 TBS Homemade vanilla extract
4 cups homemade powdered sugar
1 cup homemade shredded sweetened coconut, (see below how to make your own)

Preheat to 375 degrees.

In a bowl, combine your flour, baking powder and salt. Set aside.
In another bowl, cream together your coconut oil and sugar for about 3 minutes until light and fluffy.
Add in your eggs and vanilla extract and stir until combined.
Then combine your flour mixture with the creamed ingredients. Dough will be crumbly.
Press the dough evenly into a parchment lined 9x13 baking pan.
Bake for 14-15 minutes until barely a golden color.
Allow to cool completely.

Mix together your coconut cream concentrate,Palm shortening, coconut milk, vanilla extract, and powdered sugar for your frosting until nice and creamy.
Spread your frosting evenly over the top of your cooled cookie bars.
Sprinkle shredded coconut evenly over the top.
Slice into squares and serve.

How to sweeten your coconut flakes:

Lightly sprinkle coconut flakes with water. Sprinkle a few tablespoons of homemade powder sugar over the moistened flakes and mix well- done.

Saturday, April 30, 2016

Manioc Flour Cookie

Farofa made with the coarse Manioc flour(from yuca)is one of our favorite go to foods, I toast the flour in coconut oil and saute shallots(when Abby tolerates) and add scrambled egg at the end- it is truly remarkable and I think if you search my blog you will find my recipe.

At many latin and International Markets you will find an assortment of Manioc flour. I look for the coarse(reminds me of a cross of breadcrumbs and cornmeal)and make sure it isn't instant or pre seasoned. (You can also find it on Amazon though the price is steeper)

It is one of the ingredients I keep in my pantry religiously.

For the last week Abby has really struggled with a lot of GI upset, nothing wants to stay in.. We scaled back to a few of her safest foods and even then it isn't staying in her. With the storms, hayfever and more I suspect she is just having a full on mast reaction.

Needing something, anything as a vehicle for some much needed sugar I decided to try cookies with the manioc- and to my surprise they turned out very very well. For Abby anything from yuca/cassava her body tends to be very happy with, same with arrowroot.

They are "different" as in a texture, but they have got a nice crisp in the oven and the ingredients are simple.Like a vanilla wafer with a bit of texture. They worked very well for her with essential ginger tea. I am already thinking these would be terrific as sandwich cookies, or cookie crumbs for pie crust making.

1 cup manioc flour(I ran mine through the blender to grind it smoother, inbetween flour and cornmeal for texture)
1/4 cup tapioca starch(plus some for dusting your parchment)
2/3 cups C&H organic sugar
1/2 teaspoons pink himalayan salt(or safe for you)
1/2 teaspoon homemade baking powder.
1 teaspoon homemade vanilla extract
1 egg
1/2 cup Tropical Traditions Palm Shortening(Next time I will try Tropical Traditions coconut oil, I suspect it will work well)

Preheat oven to 350

1) In bowl combine manioc flour, tapioca starch, sugar, and salt.

2) cut in the shortening into the flour mix.

3) To the mixture add vanilla, egg and mix until it combines into a dough.(if too soft add a touch more tapioca starch, or if too dry a touch of water, but because of the texture of the manioc even after grinding some it tends to crumble. You should be able to use your hands to press it into a ball that rolls out well)

4) Lightly dust a sheet of parchment with tapioca starch and a light dust on top of the dough before covering with a second piece of parchment. Roll to about 1/4-1/2 inch thick(mine were thicker)

5)cut with cookie cutter and place on parchment lined cookie sheet- place in freezer for about 10 minutes.(I embossed each cookie with a piece from my mooncake kit.)

6) Bake for 10-12 minutes until lightly browned.

Friday, April 1, 2016


In just a few days Abby will be 21.

Of course I have been looking back over the years and remembering each and every wonderful stage she went through- newborn,toddler, childhood,teens.. and each memory is one that has filled my heart for 21 years now.

After our first child we were not sure we wanted a second. Not because our oldest was anything other then a gift but we were sooo young and so poor and I still remember the panic of just trying to figure out how to buy diapers.

We made the decision to have Abby(her sissy was an unexpected gift!) and she completed our family, our hearts. Each day I wake up and still want to pinch myself at my good fortune. Over 25 years of a great husband and amazing daughters. Through thick and thin we are closer today then ever, I have truly won life's lottery.

Over the past few months I have had a lot of different feelings and thoughts. Generally I try to be upbeat(or outraged and angry!) when I post but recently not sure if it is simply the approach of "empty nest" or maybe just another stage in "living" as a parent with a child with a chronic disease. I have felt a certain sadness as this birthday approaches.

The triggering event for me was a few weeks ago. Abby has carefully saved money monthly for a year to buy a macbook pro for herself. Finally, she had enough saved up. We talked about her going to the Mall to the apple store to buy it. We could help her shower the day before. She could wear a mask.. gloves if needed! With the wheelchair just maybe she could enjoy the outing without triggering, without catching every virus hiding in the mall. Of course even at best she would be exhausted and flared for a few weeks, but certainly worth it, right? She should get the enjoyment and anticipation of slapping her hard saved money on the counter. As the big day approached it was clear she wasn't up for it. But, like always she was okay with it. She wasn't stressed at all and pointed out that really computer shopping wasn't ever her thing and she was sure her Sissy and Dad would enjoy making her purchase for her. Zen, just such an incredibly easy going person who always can let the small stuff go and appreciate all the good. I think that is what made it worse for me. Maybe reality? It isn't normal for ANY 21 year old to save that much money and be fine and not disappointed about the big purchase.. but Abby she isn't any normal 21 year old,between her incredible and gentle spirit and being chronically ill she tackles the world differently.

So to compound my feelings the Hubby and oldest got the computer home and were excited for Abby to see it. Instead she was tired and headed for a nap with a promise to open it later.. each day we asked and finally her sister opened it. She just did not have enough go-go to dedicate to unwrapping all the plastic,casing and boxes that were entailed. Not enough energy to focus to learn how to use it. Granted, part of it is she has always been incredibly patient as a person.. all those Christmas mornings she would always take her leisure in slowly and savoring each and every gift.. she was one of those little ones who was happy opening one at a time to play with and dragging the unwrapping out throughout the day or week if she could! The rest of course would tear into everything and drag her back to the tree to "hurry up!" so the rest of us could open another.. she never got upset about us making her do it our way.. but I often wonder if as a child if I let her unwrap at her leisure if she would even be done by July? :-)

The computer (weeks later) is unwrapped and sitting unexplored and still unused. Just too tired and not worth the energy right now. She will get to it eventually I am confident since her primary laptop is dying a slow and miserable computer death, but the whole experience really highlighted what Abby so patiently deals with daily. When you are too tired to be excited about opening a long awaited carefully saved for purchase?

More then anything else that has happened in the past 5 years this hit me. It highlighted the losses for her. It highlighted my role in her life and my feelings of helplessness to give her the world on a platter.. heck, even if I could offer the world to her on a platter she doesn't have the energy to lift that fork and tackle it. I suspect my feelings right now are highly impacted by the "end of an era". Abby is our baby and she is now 21 and I know the days of littles running through the house are somehow officially over and I am not wanting to let that part of myself go quite yet. Perhaps that is why there are 10 new chicks in my garage! Or why I am determined to feed the stray cat that wandered in the barn horribly thin or the stray scared dog that hopefully waits for me to bring it some food. I think though also it is a stage in our journey with Abby, one that I hope passes quickly for me!

Abby is remarkable. Each day is joyful for her. She has connected to the world in a very different way then someone who isn't chronically ill but just as vivaciously. She owns her world and has grown into such an incredible person, an adult. Kind, patient,deeply feeling, thoughtful, never angry or catty.. she ALWAYS see's the world and the people in it in the very best light and she is happy. She continues to teach herself various languages and her depth of knowledge in cultures, history, politics, and more are beyond most 40 year olds I know. Add to that she is so gentle , so patient and kind, oh and beautiful too! Somehow she got the best of all of us.

Perhaps with her gifted approach we have given her the world on a platter. But, her world, her platter, and her fork are just so creatively created and customized for her that she is able to have that sense of fulfillment. Square pegs never fit in round holes, and I forget that she is an expert in shaving off those sharp corners and making everything a custom fit for herself,another gift of hers.

Our whole family continues to be grateful for her general stability. The move has definitely been the right one. The well water continues to be such a huge positive! When she does have the energy to shower she can without it causing anything other then fatigue. Her kidneys continue to have small flares a little too often for my comfort but no regular major flares for a few months now. She has had a significant increase is bruising and this time of year hives are just a given! Considering the trees,fields here she hasn't been as reactive as I suspected she would be. We worry about her being rested as feeling well rested seems always right out of reach for her, but she manages it so well and rarely let's it bother her.

We have revisited a few foods recently that she is tolerating well. We have opted to keep them as rotational to hopefully keep them! :-)

While birthday 21 will likely be at home in pj's like the past 6 or so birthdays it will be celebrated with joy.

Abby is one of the lucky ones! The continued stability is very promising. Her unique biology leaves the door open, one day perhaps sooner or later she will gain rather then just holding on. Better then that, healthy body or sick body, she is remarkable and at 21 it is just beginning! Instead of the "normal" 21 year old things that are so predictable she gets to adventure into the unknown! A journey waiting for her to create. I don't doubt for a second that like Abby it will be remarkable.

Happy 21st Birthday Abby!

Thursday, March 17, 2016

Dr. Afrin Wrote a Book!!! (World expert on Mast Cell Activation Syndrome)

I think the entire Mast community is buzzing about this book and most of us are holding our breath waiting for Amazon deliveries this week!

This is one of those books you won't need a review to be convinced to buy- it is going to be good! Going to be EXCELLENT!

Amazon Link to Buy the Book!

Wednesday, March 16, 2016

Cajeta! but with Coconut Milk.

For the last year I have noticed a lot of Cajeta being sold at the farmers market.. I can see why, sweet, rich and caramelized goats milk... what is not to like?!?!?

Well unless you are allergic to goat's milk.

Finally got around to making a batch with coconut milk.

The original recipe I found called for 1/3 cup scotch or whiskey so I just added 1/4 cup of our homemade vanilla extract(potato vodka.)

Worked great! Intensely vanilla flavor worked great with coconut milk flavor.

On ice cream, cakes, pancakes, muffins.. off the spoon! Great stuff to have in the fridge.

Coconut Caramel(Cajeta)

1 1/4 cup coconut milk(minimum of 60 coconut fat or evaporate it first)

1 cup C&H organic cane sugar

2 Tablespoons Tropical Traditions Palm Shortening

1/4 teaspoon baking soda dissolved in 1 Tablespoon water

1/4 cup homemade vanilla extract(I use potato vodka)

1) In large heavy bottomed pot combine coconut milk and and sugar.

2)Bring to a simmer stirring with spoon to dissolve sugar.

3)Add the baking soda/water. STIR! IT will foam up!

4)When bubbling stops reduce heat to a low simmer and add your vanilla extract.

5)Stir continually until it is thick enough to coat the back of the spoon(20-30 minutes). The color will have darkened as well.

6) Pour into jars and seal tightly. Will keep in the fridge for at least a couple weeks. (if it lasts that long!)

(If it thickens too much when cold, just gently warm to eat)

Tuesday, March 8, 2016

Anything is better in a Bundt Pan!

I was cleaning out the freezer over the weekend and ran across a container of sweet potato puree. I know pumpkin/sweet potato is more of a fall and winter food, but had to use it up.

Things have been busy around here and I just haven't had the time to experiment in the kitchen lately. I was in a hurry with this one and grabbed the bundt pan to make it more interesting. I think I have seen about anything and everything baked and cooked in a bundt pan. I have seen stuffing and meatloaf, jello, and of course cakes. One of those kitchen pans that can be used to prepare any number of dishes so a good one to have in your collection.

This one turned out like a tender and more delicate crumb coffee cake. What we really appreciated about it was that when covered tightly it lasted a few days without the normal gluten free issues with quick staling. I suspect it was the sweet potato that kept this cake fresh longer.

Sweet Potato Bundt Cake:

1 cup organic C&H cane sugar
1/2 cup honey(or no honey and 1 1/2 cup sugar)
1 cup grapeseed oil
3 eggs
1 1/2 cups sweet potato( or pumpkin) puree
3 cups gluten free all purpose flour
1 teaspoon guar gum or psyllium husk powder
1 teaspoon baking soda
1 teaspoon baking powder(homemade)
1/2 teaspoon salt(safe for you)
1 teaspoon ground ginger
1/2 teaspoons clove (Or a couple teaspoons of pumpkin pie spice or spices of your choice )

Well greased Bundt Pan
Preheat oven to 350

1) In one large bowl combine all dry ingredients.

2) In second smaller bowl combine all wet ingredients.

3) Pour wet ingredients into dry and mix until completely blended.

4) Spoon into Bundt pan and bake for 40-45 minutes(or until knife comes out clean).

5)Allow to cool for about 5-10 minutes and then flip out of pan.

6) I glazed with some homemade powdered sugar and coconut yogurt- but optional.

Friday, February 12, 2016

Medications Abby takes for Mitochondrial Disease

I often see patients posting their boxes and baskets of medications/supplements/vitamins to help folks understand the cost/extend of medical intervention it takes for them to manage their disease.

Mito though is about snowflakes.

No two patients are the same.

In Abby's case this is a picture of her medication.

It isn't a cure, and while she has shown a couple mild improvements what this "medicine" has done is give her a lot more stability. The rapid progression we were watching has slowed to a trickle.

We know the medicines and vitamins weren't good for her particular case of Mito, but it seems something a lot more natural is helping her like the medicines and vitamins help others.

Might be mast involvement, or allergies, or something else entirely, but it works.

So, if you are diagnosed with Mito and panic when you see those mountains of meds so many patients need, take heart, even some pretty sick patients like Abby don't need them and in fact do better without them, at least at this point in her disease process.

We keep in mind that medications and other toxins cause mitochondrial damage when we are searching for foods for Abby. The garden is growing wonderful carrots,parsley and more. The chickens are giving us so many eggs! They eat a diet of free range and a corn free and soy free supplemental food. Ginger, coconut oil, turmeric and chickpeas are essential for her.

You might need all those meds, or maybe you will be a snowflake that doesn't.

More meds doesn't always indicate "more sick" nor does "less meds" always indicate less sick.

Mito is the most complex and individual group of diseases out there.

Listen to your gut when tailoring your healthcare to your bodies needs.

Friday, February 5, 2016

Remember that Wonder( Mill ) Mix stand mixer I bought? Worse then I thought.

Well, I tried to sell it on craigslist- and no takers!

So when we moved I packed it up and brought it with us since I hated the thought of throwing away the money.

My oldest Sara wanted to make bread(she makes wheat) and I told she ought to try it.

Worked well enough for a soft sweet bread recipe. She used 2 times.

She decided to make the french bread today and noticed the plastic parts were wearing and dinged and found chips of plastic in her bread.

So, probably the worst purchase we have made and it hits the trash today. I will take some pictures before I trash it so anyone else with one can see where it will wear so they can carefully check their parts.

Stick to the Kitchen Aid folks!

Though I still stand by their WonderMill- it grinds everything with no problems at all.

(sorry, not the best pic but was so annoyed I just wanted to hurry up and toss it! )

Tuesday, January 5, 2016

Ginger - Streusel Sweet Potato Pie

Although usually by now I have moved on from the sweet potato pie I still had quite a few sweet potatoes laying around needing to be used. I figured another pie would be appreciated.

The streusel topping was great! Offered a nice crunch contrast to the smooth sweet potato. Ginger has endless benefits for our health and digestion so I am always thrilled to get another serving in one way or another.

Abby is only tolerating ginger and clove right now for "spice." Feel free to use other spices like a homemade mix of pumpkin pie spice or whichever spices you prefer or tolerate.

1 prepared unbaked and chilled gluten free pie crust
3 eggs
1 3/4 cup pureed organic sweet potato
1-1/2 cups full fat coconut milk
1/2 cup C&H organic cane sugar
1/4 cup packed brown sugar(homemade)
1/2 teaspoon salt(safe for you, we use pink himalayan)
1 1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup gluten free all-purpose flour(homemade)
1/2 cup packed brown sugar(homemade)
1/2 cup coconut oil(Tropical Traditions)
1/4 cup finely chopped candied ginger(homemade or just use powdered ginger about 1-2 teaspoons)
1/4 teaspoon salt(safe for you)

preheat oven to 350

1) In blender combine sweet potato, coconut milk,sugar,brown sugar, salt, eggs,and ginger and cloves.

2) pour into chilled crust and bake for 40 minutes.

3) while pie bakes mix streusel. combine flour,brown sugar and salt. Cut in coconut oil. Lastly mix in finely chopped(like coarse salt)ginger.

4) Gently sprinkle streusel onto pie and bake for 20-25 more minutes.

5) cool and chill.

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