Making my way back slowly

I’m still here thank you for your patience. 

Over the past few months I’ve been on a journey to reclaim my health. 18 months ago I was diagnosed with fibromyalgia. Whats that I hear you say I said the same thing basically in a nut shell I live with constant nerve pain 24/7.

I have a great GP and specialist but I’m taken control to handle the pain with the help of a naturopath.

I went two weeks ago and had a blood test that showed some food intolerances.

  
So now I’m working on cutting these ingredients out.

No oats, wheat, corn, rye Brazil nuts, cow’s milk, whole eggs, mushrooms, yeast. 

So what will eat? Lots of fresh meats, fish, fruit & veg just what my mum and grandmother would eat and make for the family.

As I work through this I still get very tired and have to sleep a lot. I find it hard to go out and socialise. I’m so grateful for my small amazing group of friends. 

This is a recipe I found on Facebook.

http://www.sweetlittlebluebird.com/2013/03/tried-true-tuesday-crazy-cake-no-eggs.html?m=1

I made it but used spelt flour instead of white flour. Still very yummy.

This is mine not much left…

  
Until next time

Samxxx

Sunday reading – June 29

Wow the days & weeks seem to be flying by. Life needs to slow down.

Last night we celebrate a good friend’s 70th birthday. It was so nice to help organise friends and family together.

I was cleaning out some stuff and found this book. I’m thinking I will try and read it again. Choosing Eden book review

Sunday Reading

Yes Magazine – living simply has been around for quite a long time

a great blog on living a minimalist

how to make your own green cleaning products

It’s cold here in Sydney so here are a few great recipes to try….

Yummy Zucchini Slice my children love it.

Pumpkin soup

not quite Amish

Easy curry chicken

My kids love this breakfast on the weekend

Enjoy

Love Sam xxx

Zucchini Slice

While I was away we had a very good family friend “teenager sit” as she called it and made this slice.

Master L loved it so I made it for him and was told “it’s not the same as Robyn’s you have done something wrong!!”, so this morning I made it again this time to the tee. I didn’t change a thing.

The recipe is from taste.com.au.

Ingredients
5 eggs
150g (1 cup) self-raising flour, sifted
375g zucchini, grated
1 large onion, finely chopped
200g rindless bacon, chopped
1 cup grated cheddar cheese
60ml (1/4 cup) vegetable oil

Method
Step 1
Preheat oven to 170°C. Grease and line a 30 x 20cm lamington pan.
Step 2
Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.

I love it when it’s simple.

This is mine ready to go I to the oven.

Just out

So as I write this post I’m waiting for the family to arrive home Saturday morning soccer with my slice cooling and also Leek & Potato soup cooking in the thermomix.

Enjoy, love
Sam xxxx

Eating healthy (let’s hope)

I’m home today so the kids are at school my man is at work and I’m watching my crazy dog run around the house.

I’ve I have been surfing the net and fb and came across a great website for my thermomix. I bought it last year went they were offering it on interest free line of credit plus it was during a time when I was trying to get a handle on my health issues and most things I was reading said to cut out particular ingredients, so going back to the basics it was to be.

This is the site I came across this morning.

The road to loving my thermomix

It covers everything possible that you can make in your machine, not just meals to be eaten but also beauty products, cleaning products and more which I do love.

This is my thermomix (it’s a bit dirtying as I was making milo drinks before school for the boys for breakfast)

It’s going to have a work out today I’m going to whip up some after school snacks for the boys.

Do you have a thermomix and if so what websites do your recommend?

Take care

Sam xxxx>

Gluten Free Choc Chip biscuits + new GF website

I have been finding it very hard to stay Gluten Free. I have been making bad choices over the past few weeks and now starting to suffer for it.

Today in my inbox was an email from Springhill Farms, they are an Aussie company who make gluten free bread and mixes plus slices.

They had a link to one of their friends website so I had a look. It’s amazing with information on GF and answers to issues with cooking and baking GF.

This is the link to the website, I made the choc chip biscuits.
Decadent Alternative

Choc Chip

It doesn’t matter whether you call them biscuits or cookies this choc chip recipe is great. The recipe is similar to the original Decadent Alternatives Choc Chip the main difference is the combination of flours.

Ingredients

125 g Butter

100 g Castor sugar

100 g Brown sugar

1 tsp Vanilla extract

1 Egg

50 g Desiccated coconut

1 tsp Baking powder

200 g The Real Bread Mix

100 g Potato starch

250 g Dark chocolate chips

Method

Heat oven to 170o C (fan forced).

Thermomix

Apart from the chocolate chips & coconut place all ingredients in the TM bowl. Mix for 2 minutes on speed 4. Check that all ingredients have been incorporated. Add chocolate chips. Mix for 1 minute on Reverse + speed 1.

Electric mixer

Cream the butter and sugar. Add the vanilla extract and egg. Continue beating until these ingredients have been incorporated and the mixture is light and fluffy. Stop mixing and scrape down the bowl, beat again.

Mix together the coconut, baking powder, bread mix and potato starch. Add the combined flours to the creamed mixture. Mix until the dough is uniform. Add the chocolate chips and gently mix until they are incorporated into the dough.

The dough is easy to handle and can be rolled into balls between the hands. The size of the biscuits/cookies will depend on the amount of dough used. The choc chip pictured was ~ 25 g of dough and one batch will make approximately 36 (theoretically there should be more but some of the dough always seems to disappear).

Place balls of the dough onto 2 baking trays lined with baking paper. I place the balls in a 4,3,4,3,4 configuration.

Bake in the oven for approximately 13 minutes. The baking time will vary depending on your oven and how big the balls are. If your oven has a “hot” spot turn the trays halfway through baking.

Until next time have fun and enjoy the biscuits.

Sam xxx

Quick post

Hi everyone
This is a really quick post as I’m waiting for a good friend to arrive this afternoon with my very own Thermomix. Yes you read right. THERMOMIX.
They have a no interest free for 12 months on offer till 6December (I think just check the website and check)
This is the link to the thermomix website

So I better and clean my kitchen before Skye arrives. I hope you don’t mind I think the next few posts will be above my new toy.

Love
Sam

Gluten Free Scone Recipe

Gluten-free scones recipe

What’s not to love about a freshly baked scone? This gluten-free version can be made sweet or savoury and makes 12.

Prep Time:
10 mins

Cook Time:
15 mins

Ingredients:
3 cups gluten-free self-raising flour
1/4 tsp salt
1 cup milk
1/2 cup vegetable oil
Method:
Preheat the oven to 180°C fan-forced. Lightly oil a 33cm round cake tin and set aside.

In a bowl, mix the flour and salt. Gradually add the milk and oil, stirring until all ingredients are combined.

Turn dough out onto a floured surface and lightly knead. Using a knife, divide into 12 scones.

Place all scones touching together in the cake tin and brush tops with a little milk.

Bake for 15-20 minutes until lightly browned.

Using a good quality gluten-free flour is essential to this recipe.
Add herbs and cheese or sugar to make these muffins savoury or sweet. I served mine with some homemade strawberry jam.
This recipe was created by Jennifer Cheung for Kidspot, Australia’s best recipe finder.

Sorry I didn’t get a photo with jam and cream on them they went so fast.

Enjoy
Sam

Easy Rice Pudding

It’s raining here in Sydney yah after so many bush fires over the past few weeks it’s great relief for the firefighters, so with rain we now have cool weather. Last. Igbo my man made a wee bit much rice so I’ve made some rice pudding for dessert tonight.
This recipe is so easy. I’ve double the ingredients as we have some friends staying with us at the moment.

Ingredients:

2 cups milk
1 cup leftover pre-cooked rice
2 eggs
1/4 cup sugar
1/2 tsp vanilla extract
1/3 tsp cinnamon (or to taste)
1/3 cup raisins
Preparation:

Pre-heat oven to 180degrees.

In a medium saucepan, heat the milk and rice, stirring frequently so the milk doesn’t burn. Bring to a slow simmer.

In a separate large bowl, combine the eggs, sugar and vanilla. Add to the milk and rice and allow to cook for just a few minutes, stirring occasionally.

Pour into casserole or baking dish and bake for 20 minutes. Allow to cool slightly before serving.

The end result yum

Have a great day

Sam

Making it from Scratch

I love this blog from Money Saving Mom

This week they are running a week long series that I want to tell you all about.

Here is the link Making it from Scratch

Who’s joining me for the Make It From Scratch Week this week?

They say “I haven’t completely nailed down which 5 new ideas I’m going to try, but here’s my list that I’ll be choosing from (in case you need some ideas, too!)”

DIY Toilet Bombs
Homemade Bath Bombs
Lavendar Bath Salts
Glazed Donut Holes
Primal Fudge
Homemade Mounds Bars
Crockpot Brownies
Banana Oatmeal Cups
Skinny Pumpkin Frappe
All Natural Antibiotic Tea
On the Go Pancake Muffins

Don’t forget to sign up for the newsletter.

Let me know if you are going to join me.

Sam xx

Lemon Butter yummy

Look what i came home from church with… I’m thinking Lemon Butter

Lemon Butter

Ingredients ( I made a double batch )

2 large lemons
½ cup sugar
60 g butter
2 eggs

Method

Grate rind of lemon finely.
Squeeze juice of lemons and strain.
Put rind, juice, sugar and butter in double saucepan and stir over simmering water until sugar is dissolved.
Beat eggs, and add to lemon mixture. Continue cooking over simmering water, stirring constantly until thick.
Pour into warm sterilised jars.
When cool seal.
Lemon butter will keep in refrigerator for 2 months.

Rind, juice, sugar, butter in the double saucepan

Eggs waiting to be added

The finished products

I’m going to give a bottle to a friend tonight…I hope they enjoy it.

Until next time

Sam xxx 🙂