Back on Track

After the feasting last Thursday, our eating spree continued into Black Friday and then again on Saturday for lunch with my Dad & family.  The risotto that I talked about here was just too good to pass up again on Saturday (yes, we went back to Marcella’s ;)).  My body was begging to be fed the way it is used to being fed – with lots of fruits & veggies!  Of course I enjoy my sweet treats, but not before I eat the healthy (and good) stuff. 

I was digging through my vegetable drawer today to find something to go along side my sandwich & salad & saw some carrot sticks that Aaron had cut up.  An idea popped into my head – carrot fries!  I had seen them in the past month or so around the blog world & it was time for me to try them out.  I sprayed a baking sheet with Pam and then placed the carrots sticks on the sheet, sprayed them with Pam and then seasoned with salt & pepper.  I baked/roasted at 400 for about 10-20 minutes, flipping occasionally.  I plated them with my sandwich & added some ketchup on the side for dipping.  YUM!  Another naturally gluten-free recipe.  :)

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I feel so much better when I keep my diet full of fresh fruits & veggies.  I have so much more energy!  Of course another way to stay on track or get back on track after a splurge or holiday is to get right back into your exercise routine.  I try to keep my schedule the same or very close to it, so even though I may splurge on some goodies, I am still getting my runs or workouts in.  You don’t have to throw in the towel because you overate or didn’t workout for 4-5 days.  Just get right back into it!  

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Keep an eye out tomorrow for the start of Cookie-A-Day on Gluten-free is Life.  I hope to share a cookie recipe with you guys at least 5 days/week during the month of December.  Some will be healthier versions to keep the pounds from piling on this holiday season.  I am a firm believer in moderation, though.  Don’t deny yourself anything.  Life is too short.  Denying yourself will make you want it even more & may even cause you to over eat or binge.  

 

 

Pumpkin Cornbread – Gluten-free

When I first heard of pumpkin cornbread, I was reading Meghann’s blog and thought it was an amazing idea!  I couldn’t wait to give it a try.  I found the recipe that Meghann used here.  Laura of Real Mom Kitchen has some great recipes – including Pumpkin Belgian Waffles that I may be trying out in my brand new Belgian waffle maker that I got on Black Friday!!  This recipe wasn’t gluten-free, so I made some changes.  The results were impressive!  Jon really enjoyed it and has been eating this for all of his meals, including breakfast!  Hannah also enjoyed it.  I had a piece along side my Thanksgiving meal.  It was a very nice compliment.

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Pumpkin Cornbread

1 cup Pamela’s GF Pancake & Baking Mix (if you use a GF flour mix without xanthan or guar gum, you need to add 1/2 – 1 TBSP)
1 Tbs baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup cornmeal (I used Bob’s Red Mill Stone Ground GF Cornmeal)
2 large eggs
1 cup pumpkin puree
2/3 cup brown sugar
¼ cup canola oil
1 Tbs molasses

1.  Preheat oven to 400 degrees & grease a 10 inch pie pan or 9 inch square pan.

2.  Mix all dry ingredients (except brown sugar) in a large bowl.

3.  In another bowl, beat the eggs lightly.  Then mix in the pumpkin, brown sugar, oil & molasses.

4.  Make a well in the dry ingredient mix and then add the wet ingredients.  Stir to mix, being careful to not over mix.

5.  Pour into pan and bake for 30 minutes or until the bread is nicely browned and a toothpick comes out mostly clean.

6.  Cool slightly & enjoy!

I found this freezes well – it tastes just as good when you defrost & eat slightly warmed in the microwave or toasted in the toaster oven.

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So, now the waffle iron details….$79.99 original price, purchased for $19.99.  Can’t beat that!  I tried it out last night with Pamela’s Baking & Pancake Mix & Jon had 2 and a half Belgian waffles.  Yes, the 7+ inch size.  The kid is eating us out of house & home.  Oh, then he had some pumpkin pie, as if the waffles (bacon and applesauce, too) wasn’t enough.

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Recipe for my new POM Wonderful Cranberry Sauce is up on the Examiner.  It came out really good!  I have been eating leftovers on my salad, ice cream, sandwiches and may have some with cottage cheese for a nice snack tomorrow!  I cut the sugar in half and you can’t tell.

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