Chewy Jumbo Carob Chip Cookies, Paleo Style

Sharron's Famous Chewy Jumbo Carob Chip Cookies, Paleo Style

This recipe makes a very chewy, nutty cookie. Delicious!

It is free of soy, dairy, all grains, all gluten.  It does have eggs in it, but that could easily be substituted with 1 tablespoon flax mixed with 3 tablespoons warm water.

Pre-heat the oven to 375F.
In a large bowl combine:

1 cup almond flour (ground almonds)

¾ cup shredded coconut (coconut flour would probably be great, but I don't have any)

½ cup flaxseed meal (ground)

¼ cup potato flour/starch
1 packet unflavored gelatin (Knox)
1/2 teaspoon salt
Set this aside.
In a mixing bowl, with an electric mixer, beat until light:
3/4 cup coconut oil
Carefully add while mixing:

1 cup coconut sugar

4 packets “Truvia” sweetener (I actually use Kroger's generic product. I have verified that it doesn't contain any grain products.)

Add and mix until combined:
2 eggs
1/2 tablespoon vanilla

Add the flour mixture little by little until it is mixed in.
Finally, add and mix till just combined:
1 cup unsweetened carob chips

½ cup walnut pieces (optional)


Scoop by 1/4 cupfuls or same-size ice cream scoop onto parchment lined cookie sheets. Bake at 375F for about 9 to 13 minutes. They should be just becoming firm around the edges and still very soft and puffy in the middle. Remove them from the oven and allow them to finish baking on the hot baking sheet. Allow them to cool completely on paper towels before storing them covered with paper towels between the layers of cookies.

c2013 Sharron Long & Adams Media Corporation

About "Gluten Free" Diets

Hi there,

I've been "gluten free," or so I thought, for about a year now, plus the time when I was off of nearly everything for a year and a half before that!  I thought I would see a lot of improvement, but I really haven't.  My joints still hurt, and, in fact, have gotten worse.  I need knee replacements now.  I'm still tired most of the time, and don't sleep well at night because of interstitial cystitis (IC).  I have other symptoms, too.  I've known there was "something" that was my root problem.  I thought maybe it was the IC, but it doesn't explain cataracts and some of my other issues, like the advanced arthritis -- I've had that since I was in my 20s.

Then, a couple of days ago, a dear friend of mine who has been "gluten free" for about as long as I have, with basically the same results, showed me a website that I'd not seen before:  Gluten Free Society.  On that site, the doctor, Dr. Osborne, contends that every grain has glutinous proteins in them.  He says that if a person is gluten sensitive, it's not just wheat, rye and barley that are the problems, but all grains!

To be honest, that rocked my world.  I've used corn extensively since my allergy testing three years ago, plus other grains like sorghum and recently, rice.  I had just purchased quite a lot of "gluten free" breads, bagels, tortillas, etc.  I decided to "test out" his theory.  I had a couple of pieces of my "gluten free" bread before I went to bed.  I had a horrible night!  That was enough for me.  I'm sick and tired of being sick and tired!!

I am redefining my definition of "gluten free" to being "grain free" from here on.  I'm not going to pull down my previous recipes at this point, but I will add the tag "grain free recipes" to my on-going creations.  I guess one could say that I'm going paleo because I will, also, be dairy free.  I discovered months ago that I don't do well with any dairy -- not even the dairy substitutes.  I suppose I could make my own almond milk, but I don't use it enough to warrant it at this point.

I hope my discoveries will help someone else...

Blessings,
Sharron

c2013 Sharron Long & Adams Media, Inc.

Safe Farmer's Breakfast

I fixed a "normal" Farmer's Breakfast for my guys this morning, and it smelled so good!  It had onions, potatoes, ham and eggs in it.  The onions and ham are big no-nos for me, and it was hard to stay out of it! Then, I reasoned that I could make myself some Safe Farmer's Breakfast -- without dairy, without gluten and IC friendly.

Safe Farmer's Breakfast
Makes 2 servings

Peel and dice one medium sized potato.  Place into an 8" frying pan coated with cooking oil spray.  Season lightly with sea salt (or a safe seasoning salt --  I make mine.)  Cover and cook over medium heat for about 10 minutes or until the potatoes are becoming tender.

Add about 1/2 cup diced cooked pork, (or chicken), and 1 to 2 teaspoons coconut oil to the potatoes.  Cover the pan and cook the mixture for about 4 minutes or until the meat is hot.

Beat 4 eggs with a little sea salt and pour over the meat and potato mixture.  Allow the eggs to partially set before stirring them.  Cook the eggs until they are firm.

Enjoy!

c2013 Sharron Long & Adams Media, Inc.

Mini Pecan Pies -- Sugar free, dairy free, gluten free

These are pretty simple to make, and they are delicious to eat!

Mini Pecan Pies

Pre-heat the oven to 350F.  In a food processor with a chopping blade, Grind:

2/3 cup nuts -- cashews, almonds, etc.

Add:

4 packets Truvia type sweetener
1/8 teaspoon salt
1/4 cup dairy free butter substitute or coconut oil

Process until well combined.  Divide the crust into 6 equal portions in 6 standard-sized muffin cups.  Bake them at 350F until they are becoming golden, about 6 minutes.  Cool the crust completely before adding the filling.

In a mixing bowl combine:

2 eggs
1/2 teaspoon vanilla
1 tablespoon dairy free butter substitute or coconut oil
1/2 cup agave nectar (Perhaps half agave and half corn syrup?)

Add

2/3 cup pecan halves

Pour the mixture over the crusts, making sure the pecans are evenly distributed.  Bake them at 350F for aobut 11 minutes or until they are becoming set.  Cool completely before serving.

c2113 Sharron Long and Adams Media, Inc.

Nutty Coconut Treats

This is a gluten free, dairy free, very low sugar and IC friendly recipe.  I'm trying to be back on my low carb way of eating, however, it is a challenge with all of my restrictions.  I bumped into this recipe online, but have significantly changed it.  I hope you enjoy my version!

Nutty Coconut Treats

In a food processor, with the chopping blade, process:

1 cup each almonds, cashews

Until they are coarse crumbs.  Don't overprocess them or you'll end up with nut butter.  Yummy, but not the effect wanted!

Add the following and process until combined:

1 cup unsweetened coconut, shredded
1/2 cup almond butter
2/3 cup coconut oil
1 tablespoon rice flour
(1/2 teaspoon sea salt, if the nuts are unsalted)
1 1/2 tablespoons sorghum molasses (optional if unavailable)
6 packets Truvia type sweetener
1 tablespoon vanilla

Line a 9"x9"x2" baking dish with wax or parchment paper.  Pour the processed mixture into the pan and smooth the surface.

In a small bowl, microwave about 1 minute, stirring half way:

1/4 c white chocolate chips*
1/2 tablespoon coconut oil

Drizzle over the nut mixture in the pan and smooth it down with the back of a spoon.  Place in a refrigerator for about an hour before cutting into chunks.  Enjoy!

* If the small amount of sugar in the white chocolate is bothersome, sugar free chocolate chips can be use if they are tolerated.  Otherwise, simply omit the topping.

cSharron Long and Adams Media, Inc., 2013

Zucchini-Pork Nuggets

Zucchini-Pork Nuggets



This will feed about 8.  I cooked about half of them then froze the rest for a

 "quick and easy" meal another time.  This is a gluten free, dairy free and IC 

friendly recipe.



Grind:

1- 8" zucchini

3 stalks celery

2-medium sized mushrooms


Add:

2 eggs

2 pounds ground pork (or whatever ground meat is handy)


Season with

about 1 tablespoon seasoning salt

1/2 tablespoon garlic granules. 


Mix very well. Drop by small scoopfuls, (1/2 ice cream scoop size), into a pie pan

with cornstarch spread across the bottom. Roll the balls in the cornstarch then 

flatten them lightly. Fry in hot oil until golden brown about 2 1/2 minutes.  These 

would be delicious with any dipping sauce, but they are fine plain.


Enjoy!


cSharron Long and Adams Media, Inc. 2013

Sugar-free, Gluten-free Chocolate Peanut Butter Candy (Like Reese's Peanut Butter Cups)

My daughter and I made some really easy, really yummy treats today.  We could have put them into muffin tins, so they would be like Reese's Peanut Butter Cups.  We didn't though, so the instructions will be for candies that are more like wafers.

Sugar-free, Gluten-free Chocolate Peanut Butter Candy (Like Reese's Peanut Butter Cups)

Line a small baking sheet or similar with parchment paper.  Have ready for when the chocolate is melted.

In a small saucepan over medium-low heat, stirring constantly, melt

1 cup Hershey's sugar-free chocolate chips
2 tablespoons butter

Pour the melted chocolate onto the parchment paper in a rectangle.  Using the back of a spoon, smooth it until it is even and level, about 1/4" thick.  Place into a freezer for about 10 minutes, until it is solid.

After the time is up, in another small saucepan over medium-low heat, stirring constantly, melt

1 cup natural peanut butter (nothing added)
2 tablespoons butter
12 packets stevia based sweetener (Truvia-type)

Remove the frozen chocolate from the freezer, and spread the melted peanut butter over the top.  Smooth it as with the chocolate layer before.  Place it back into the freezer for about 20 minutes, until it is solid.

Once the chocolate and peanut butter are solid, in the first saucepan that had the chocolate, over medium-low heat, stirring constantly, melt

1 cup Hershey's sugar free chocolate chips
2 tablespoons butter

Remove the frozen chocolate and peanut butter from the freezer, and spread the melted chocolate on top.  Smooth it as before.  Place it back into the freezer for at least 1/2 hour, or until the chocolate on top is frozen.

Once the candy is frozen solidly, remove it from the freezer.  Using a knife dipped into hot water, cut it into pieces.  They will break randomly, but it will yield about 24 pieces of candy.  Store covered in the refrigerator.

Yummy!

Blessings,
Sharron

Easy Moist Grilled Chicken (Bar-Be-Que)

This recipe is so easy, and I always get raves.

Super Easy Barbecue Chicken

Place thawed chicken pieces into a large bowl.   The recipe for four to six servings:

Combine

1/4 cup cooking oil
3 pounds thawed chicken pieces

Sprinkle with

1 teaspoon Adobo seasoning (or other seasoning salt or lemon pepper blend)
1 1/2 teaspoons sea salt
1 1/2 teaspoons Italian Seasonings (herb blend)

Stir the seasonings and the oil with the chicken well to coat.  Allow the chicken to rest in the seasonings at least 5 minutes up to overnight refrigerated.

Pre-heat a gas grill or barbecue until it is medium-hot.  Place the chicken skin down to sear it, then turn the heat down to low and turn the pieces over.  Be sure and watch for flame spurts.  Move the chicken off of any flames.  Cook it until it is golden brown and heated to 170F for breasts, 180F for other pieces.

This method can be used successfully with other meats, but it is the best with chicken!

Delicious Chocolate Cake -- Gluten Free, Sugar Free, Egg Free

Delicious Chocolate Cake -- Gluten Free, Sugar Free, Egg Free

This has made a great birthday cake.  We used the store-bought sugar free chocolate frosting.

Melt over low heat in a small saucepan and set aside:

3 "squares" (ounces) unsweetened baking chocolate -- Hershey's or Ghiradelli's preferred

Combine in a bowl and set aside:

1 1/4 cups flour mixture
1/2 cup tapioca flour
1 teaspoon baking soda
1/2 teaspoon salt
(1 packet Knox gelatin, optional)

In a mixing bowl with an electric mixer, beat until light:

1/2 cup butter (or other fat that is tolerated)

Add:

1/2 cup Stevia in the Raw measureable
1/2 cup fructose
1/2 cup dextrose

1 teaspoon vanilla
2 tablespoons ground flax seed mixed with 1/3 cup water
1/2 cup applesauce

Add the dry ingredients from above alternately with

1 cup cold water

Pour batter into a 9"x13"x2" cake pan that has been sprayed with cooking oil spray.  Bake at 350F for about 25 minutes.  Cool completely and frost.

Amazingly Tender Country Style Pork Ribs

I learned this method for cooking ribs when my hubby and I were early married.  It really is amazing.  It's become a favorite birthday meal with the guys!  If you are not a gluten-free person, just use regular flour instead of the "flour mixture" and corn meal.

Amazingly Tender Country Style Pork Ribs -- Gluten Free Version

Start with about 3 pounds of country style pork ribs.  I prefer the boneless kind, but whatever you can find will work.  I've even done this with pork steaks!

Season each rib with sea salt and Adobo seasoning.  Allow the meat to rest in the seasonings for a few minutes, then dredge each in a mixture of gluten free flour mixture and corn meal.  Place the "floured" ribs into a large, deep baking pan.  I use one that is about 18"x10"x3."  Once all of the ribs have been prepared, pour in enough water around the bases of the ribs to reach a depth of about 1/2."  If you like onions, at this point, top each rib with thinly sliced sweet onion.  Cover the pan well with aluminum foil and bake the ribs for 1 1/2 hours at 325F.  They can be baked up to 3 hours at 275F.  The longer they bake, the more tender they will be!

At this point, add whatever sauce you desire.  It can be a bottled barbecue sauce or one of the sauces here in my blog.

Honey Mustard Sauce
My favorite "barbecue sauce" at the moment is just a simple combination of equal parts dijon mustard and agave nectar for a "honey mustard" type effect.

Spread a thin layer of the desired sauce over the ribs and bake them an additional 30 to 45 minutes.  The sauce should set, but the ribs should not start to dry out.

The ribs are nice served alongside rice with the pan drippings served over the top of the rice.  Yum!

Enjoy :)

Homemade biscuit mix -- Regular and Gluten Free

This is a set of recipes for home made "Bisquick" mix.  The first one is just for regular biscuit baking mix -- it is what I use for my guys here at our house.  The second one is gluten, sugar and dairy free*

Regular Biscuit Baking Mix -- Just Add Water!
Makes about a gallon of baking mix

In a large mixing bowl on the lowest speed with an electric mixer, or by hand, combine the following ingredients until the mixture has a coarse, uniform texture

9 cups flour
1/4 cup sugar
3 tablespoons baking powder
1 teaspoon salt
1 1/3 cups powdered milk
2 cups margarine or other shelf-stable solid fat

Use as for baking mix.  Just add water to the recipe.  Store in a cool, dry area in a tightly sealed container.



*Gluten Free Biscuit Baking Mix -- Just Add Water!

The following recipe is for a gluten free, sugar free and dairy free biscuit baking mix.  I have NOT tried this yet.  I will once my eldest daughter comes home because I know she will appreciate some home made gluten free biscuits!

In a large mixing bowl on the lowest speed with an electric mixer, or by hand, combine the following ingredients until the mixture has a coarse, uniform texture

3 cups gluten free flour mix
1 1/2 cups tapioca flour
4 packets Truvia sweetener
1 1/2 tablespoons baking powder
1 packet Knox gelatin
1/2 teaspoon salt
2/3 cup powdered goat milk
1 cup solid fat (coconut oil, butter, lard, etc.)

Use as for baking mix.  Just add water to the recipe.  Store in a cool, dry area in a tightly sealed container.



6-14-12 update:

Trial run of the biscuits went great.  This dough has potential to make buns and other "bread" products.  I think it would need another packet of Knox to hold together enough for that use.

Here's what we did:

Single batch of gluten free biscuits

Pre-heat oven to 450F.

Combine in a mixing bowl:

2/3 cup EACH of potato starch, finely ground organic corn meal (flour), sorghum flour
1 cup tapioca flour
4 packets Truvia sweetener
1 tablespoon baking powder
1 packet Knox gelatin (about 1 teaspoon)
1/4 teaspoon salt
1/3 cup butter, etc. (as above)
1/3 cup olive oil

Gradually add in enough liquid to make a dough.  It needs to not be dry and clumpy, but just wet enough to hold together with nothing dry left.

1/4 cup goat milk (or other "milk" you tolerate)
about 1/2 cup water

Spray a baking sheet and a 1/4 cup measure with cooking oil spray.  Scoop the dough out onto the baking sheet, and place the biscuits about 2" apart.  Spray the measure between each scoop.  Bake the biscuits in a pre-heated 450F oven for about 8 minutes or until just becoming golden and set.

We ate ours with butter and honey.  Oh, yum!

Diuretic Soup?!

Ya, so my blood pressure was high last night and high again this morning.  I stayed home and kept a pretty low profile this morning, but my numbers were still high.  I went online and found several lists of diuretic and / or blood pressure lowering herbs and vegetables.  I picked out the ones I could have and that I had around the house.  Here's my "prescription soup!"  I served it with green tea and a side of pinto beans with some cheese for protein.  By this afternoon, my numbers were normal.  I can't say this would work for everyone, but it did for me; and I want to remember it for if it happens again!

Diuretic Soup
Makes 2 generous servings

Put 3 tablespoons coconut oil (or olive oil) in a saucepan.

Add
1/4 cup chopped sweet onion
1 tablespoon chopped garlic
2 stalks celery, 1/4" dice

Cover and cook the vegetables until the onion is translucent, about 5 minutes.

Add

2 small red potatoes, 1/2" dice
2 cups chopped cabbage
1/2 teaspoon fennel seed
1 teaspoon parsley flakes
1/2 teaspoon thyme leaves
4 cups home made broth

Cover and bring the soup to a boil.  Reduce the heat and simmer it for about 8 minutes.  Just before serving, season it with

Sea salt, to taste

Really good deer (venison) burgers

Hey there,

Since we have an abundant supply of the ground deer (venison) meat, I thought I'd share a couple of recipes I came up with today.

The first venison burger recipe is the one I served to the guys.  It is not gluten or egg free, but can easily be made so.*  I used about 4# of the ground deer, 4 eggs*, 2 packets of onion soup mix, about 2 cups of bread crumbs/oats*, about 1/2 cup sour cream and 1/2 cup cooking oil.  Mix the ingredients well and form them into patties on baking sheets that have been sprayed with cooking oil spray.  Freeze them until they are nearly solid (or completely frozen if for later use), then grill the burgers over medium high heat until just done.  Do not over cook.  The favorite combination tonight with the burgers was pepper jack and jalapenos.  This made 16 burgers.  *To make this gluten free, use ground tortillas instead of the bread/oats or gluten free oats, but those are very pricey, (at least for me!)  Also, omit the eggs and use 1/4 cup ground flax plus 3/4 cup water or broth.

The second venison burger combination I did was gluten-free and egg-free, but it doesn't have to be.  I used 1# of ground deer meat, about 8 ounces of fresh mushrooms (about a cup, chopped), finely chopped, 2 tablespoons of ground flax seed meal**, 2/3 cup deer (beef) broth (or water), 1/3 cup olive oil, about 1/2 cup ground corn tortillas**, 1 tablespoon dried chopped onion, 1 1/2 teaspoons Adobo seasoning (or seasoning salt), 1 teaspoon or so of sea salt.  Mix the ingredients well and form them into patties on baking sheets that have been sprayed with cooking oil spray.  Freeze them until they are nearly solid (or completely frozen if for later use), then grill the burgers over medium high heat until just done.  Do not over cook.  This made 5 burgers.  **If you don't want them to be gluten and egg free, just replace the tortilla crumbs with bread crumbs or oats, and replace the flax with 2 eggs.  

Enjoy!

PS:  I thought of a couple of things this morning: If you don't like mushrooms, or don't have access to any, there are several other options that you could use. You could use some chopped spinach, fresh onions, shredded zucchini, shredded carrots or broccoli stem. The idea is to get moisture in there -- and yumminess, too :)

Lemon Bars using lemon cake mix (a non-allergy friendly recipe)

Lemon Bars using lemon cake mix

by Sharron Long

These are definitely NOT gluten, egg or sugar free!!  I'm now a house parent with about 9 kids, so occassionally there will be some  non-allergy friendly posts popping up in my blog.  I made these bars the other day and the guys virtually inhaled them! Cake Mix Lemon Bars Pre-heat the oven to 350F. Combine 1 box cake mix 1/2 cup oil or melted butter 1 egg Spread into the bottom of a 13"x9"x2" pan Combine 1 can sweetened condensed milk OR 1 cup powdered milk + 1/3 cup boiling water mixed with 2/3 cup sugar and 3 tablespoons oil/butter 1/2 cup lemon juice Spread onto the top of the cake mix layer.  Bake them for about 25 minutes.  Cut into bars and enjoy!

The Grid

The Grid

Sharron Long

January 2012

*The names given do not represent any real persons.

I had a dream about four days after we came to Glenhaven Youth Ranch, approximately December 19, 2011.

In my dream, I was standing on a Grid. Each bar of the grid was about six feet long, making squares 6 x 6 x 6 x 6. Each bar was wide enough to stand on, about 10 inches across, and each bar had edges to help keep whoever was standing on them, about two inches high.

The center of each square of the Grid, was a six foot square opening. Each of these holes in the grid were called, “The Area of No Soul.” From the center of each Area of No Soul came fire. It was very apparent that it was much safer to stay on the Grid! It was possible to travel back and forth, from place to place while staying safely on the Grid.

I looked down at my feet and oriented myself on the Grid. I looked up, and I saw a young man, “*Daniel,” standing a couple of sections out from me, also on the Grid. Even though he was on the Grid, he was bending over trying to see what was happening in the Area of No Soul that was nearest him. He really looked like he was going to fall in! I called to him, and I reached out my hand to him. Although he was still quite distracted by the Area he was near, he reached back to me. He grasped my hand, but his grasp was not tight. In fact, I only had him by the fingertips.

While I was holding Daniel, I realized he was still very curious about the Area of No Soul that was off the Grid near us. I asked him if he would like to see it more closely, and he replied that he would. I prayed, and the Grid opened up beneath us and took us down inside the Grid. While we were going down, we were still most definitely on the Grid. An opening formed before us so that we could see what was happening at the bottom of that particular Area of No Soul.

What I saw was a woman with long white hair dressed in a black cloak. I knew her to be a Prostitute and her face was Death. I saw her companions around a fire – the fire that came up through the center of this Area up to the top of the Grid – they were all corpses. However, that was not what Daniel saw at all! He saw a gorgeous young woman with flowing blond hair wearing a luxurious black velvet wrap. She was inviting him to come join her and her companions at the party they were having. Where I had seen corpses, he saw young people drinking and laughing and having a good time. He was looking her in the eyes and beginning to step out of our protective opening. I rebuked him, “Don't engage the Prostitute!” I then prayed, and the Lord brought us back up to the top of the Grid.

When we were back on the top of the Grid, I turned to see what was behind us. There was a fairly small building that looked something like a train station, and there were a few faces looking out of the windows at me.

Then I awoke. My first thought was that I was having a nightmare, then the Holy Spirit spoke to my spirit that He wanted to show me more; so I went back to sleep.

In the next part of my dream, I was back on the Grid. I steadied myself and looked up. This time I saw another young man, “*Cole.” He was alone on the Grid as the first had been, but unlike Daniel, who had been so curious about the Area of No Soul he was standing near, Cole was desperately trying to maintain his balance on the Grid. He was not looking into the Area of No Soul that he was near, yet the flames from it were jumping up and licking his sleeves and fingertips, as he held out his arms intent on keeping his balance. His eyes were steadily on the Grid.

Once I realized his situation, I called out to him. As soon as he looked up and saw me, he reached to me. We firmly locked right wrists. He and I locked our gaze upon each other and the Grid. I encouraged and supported him as he traveled upon this section of the Grid. At the same time as Cole and I grasped wrists, I was grasped by someone on my left. The person had the same strong interlocked wrist grasp as Cole did. I looked and I saw “Cole's Grandmother.” She looked at our interlocked wrists and smiled at me. I saw that her other hands – in the dream we had the ability to have as many hands and arms as we needed – were reaching out all over the Grid. As I realized that we had the ability to have many hands and arms, I realized that my “other” right hand was reaching behind me.

As before, behind me was a building that looked like a railway station. However, unlike before, there were many, many people in the building. There were so many that the building wasn't just a small building behind me with a few people in it. This time, the building was so long going either way, that it was impossible to see the end of it. Also, this time the people were reaching out of the building and grasping my right hand that was extended behind me. All at the same time, hundreds of people were grasping this other right hand. Some were, also, holding the Grandmother's hand. Others were holding many, many people's hands who were elsewhere on the Grid. Some were out actively helping people who were on the Grid, while still being in the station supporting others who were on the Grid, helping still others! It was an amazing network of support and strength and encouragement.

It was then that I awoke. The Holy Spirit shared with me the meaning of the dream:

The Grid is the Father who supports us all. Not only is He the Grid, but the Grid is, also, the Kingdom of God and our walk with God on this earth. It is possible to be many places on the Grid while still solidly keeping our eyes on Him. Jesus was and is the strength in the connections between the people, and the Spirit is the Life that flows between us all.

I think everyone has seen churches and ministries that have functioned properly while others haven't. Daniel represents a child who was part of a system where there was little support for him or the workers. It can apply to any ministry where the workers aren't adequately supported by their superiors and are without adequate prayer support. He was, also, a youth who wasn't fully committed to being on the right track with God. It was as if he had been artificially placed upon the Grid – into this Christian life – but didn't have full intentions on staying there. He was easily swayed by the temptations of the World – the Areas of No Soul – and didn't recognize the danger – the Prostitute – for what “she” was: Death! This shows how important it is for our workers and those they are working with to have support!

On the other hand, Cole represents a child who is part of a system where there is a lot of support for the workers and those with whom they are working. It can apply to any ministry. Cole truly did want God to change his life. He wasn't interested in what the World had to offer, and he eagerly grasped my hand – received the support and mentoring I was there to offer. Then, there is the Grandmother. She represents people who have been there before and others who are still out there working alongside us. They might be his biological family, friends, or other workers who are supporting us but have less contact with him. The train behind us is where the Prayer Warriors reside. These are the folks who pray earnestly for the workers on the Grid. For some of them, prayer is their primary ministry. Their hands are reaching out and holding up folks all over the world doing all sorts of work for the Kingdom of God. Others are actually out there doing Kingdom work and are Prayer Warriors at the same time. Some not only pray, but stay in close contact with the folks “on the Grid” doing Kingdom work and keep them encouraged, so they do not “become weary in doing good works.” This shows how absolutely vital the role of Prayer Warriors and folks who are encouragers are in missions work.

Basic Bar Be Cue (BBQ, Bar-B-Que) Sauce and HOT Wings Sauce

Bar-be-Que Sauce


This is a very basic sauce recipe I found on the internet.  It is not sugar-free, but it is gluten free and soy free.  It would be more allergy friendly if organic ketchup were used.


2 cups ketchup
1/2 cup water
1 1/2 tablespoons dried onion
1/2 cup brown sugar
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1 1/2 tablespoons apple cider vinegar


Combine all of the ingredients in a small sauce pan.  Mix them well and heat over medium heat until just boiling.  Simmer until slightly thickened, about 20 minutes.  Excellent when used as a sauce for baked chicken wings -- just use this recipe and substitute this sauce for the one listed.






HOT Wings Sauce


Combine in a medium sauce pan


1 1/2 cups apple cider vinegar
3 tablespoons Dijon mustard (spicy brown would also work well)
3 tablespoons hot chili sauce (Asian style)
3 tablespoons honey
3 tablespoons canola oil
1/2 teaspoon black pepper
2 tablespoons cayenne pepper
1/2 cup butter


Over medium heat, whisk all ingredients together until well combined.  Excellent used as a sauce for chicken wings as in this recipe.

Chicken Potato Casserole -- Easy and Gluten free!

I threw this casserole together the other night.  It is really tasty and easy meal to do with pre-cooked shredded or diced chicken.


Easy Chicken and Potato Casserole


Pre-heat the oven to 375F.


With a food processor slicing blade, or by hand, slice very thinly about 


2 pounds of potatoes  


Layer one-half of the potatoes in the bottom of a 9"x13"x2" baking dish.  Sprinkle the potatoes with 


Sea salt
Adobo seasoning


Top the potatoes with about


2 cups cooked, cubed or shredded chicken


Repeat the process.


Prepare the sauce by heating to nearly boiling


4 cups chicken broth
2 cups "milk" (goat milk, rice milk, whatever you tolerate)


Add, stirring briskly until thickened


6 tablespoons cornstarch


Season to taste with sea salt and Adobo seasoning.


Pour the sauce over the casserole evenly.


Process in the food processor with the chopping blade until crumbs


4 corn tortillas


Add


1/2 cup Romano (sheep milk) cheese (or Parmesan if you can have dairy)
1/2 tablespoon parsley flakes


Process the cheese and tortilla crumbs until they are uniformly blended.  Sprinkle the cheese mixture over the top of the casserole.  Bake the casserole for about 40 minutes at 375F.  Allow it to rest for about 10 minutes before serving.


Serves 6.

Excellent Pumpkin Muffins with Crumble Topping

These pumpkin muffins are fantastic.  They are wheat (gluten), egg and sugar-free.

Combine:

2 1/2 cups wheat free flour mix (using the tapioca blend)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/2 cup dextrose
3 packets Truvia

Combine in another bowl:

1 tablespoon ground flax seed mixed with 3 tablespoons warm water
1/4 cup liquid oil
1/2 cup pumpkin puree
~2/3 cup warm water

Combine the wet ingredients with the dry.  Pour into prepared muffin cups.

Topping:
Combine 1/2 cup dextrose, 1/2 cup sorghum flour, 3 tablespoons butter and mix until crumbly.  Sprinkle over muffin batter in pan.

Bake muffins for about 15 minutes at 400F.  Serve warm with honey, if desired.

Interstitial Cystitis

I just recently discovered that I have a condition called Interstitial Cystitis. It seems to be associated with foods that I'm allergic to, as well as, foods that are acidic. So, how that bears out is, not only do I have to avoid foods that I'm actually allergic to, but anything else that causes the symptoms. This has made my already rather restricted diet, even more restricted! Many of the foods that I used to give my recipes flavor are now off my menu. This includes things like:

Lemons

Limes

Any citrus

Pineapple

Any tart or tangy fruits

Tomatoes

Processed meats (lunch meat, sausage, bacon, etc.)

Peppers of any kind

Pickles of any kind

Vinegar

Most salad dressings

Most condiments (ketchup, mustard, etc.)

Spices like paprika, pepper

Anything “hot or spicy”

Any tart or tangy dairy, like buttermilk, yogurt or sour cream

Hard, aged cheeses, like aged Cheddar and Parmesan

Chocolate

Tea

Coffee

Soda (pop)

Of the many sites I've read on the Interstitial Cystitis Diet, most agree that avocados, apples (sweet ones), pears and blueberries are safe. Peppermint tea is safe and actually helps with symptoms. I found I can drink nearly flat Diet Dr. Pepper on occasion without symptoms. Sites say Root Beer with a lot of ice is okay. I've not experimented with that yet.

So, in addition to my recipes being gluten free, etc., they will also be friendly for the IC Diet from here on out.

There is going to be a lot of trial and error with this, and some things that might work fine for me might not work at all well for others.   

Gluten Free Waffles

These light and crispy waffles are gluten, egg, wheat and sugar free.  They made a delicious dessert, and I am going to try to use the leftovers as a basis for some sandwiches.  I'll update when I do!

Gluten Free Waffles
Makes about 6 - 8" waffles

In a mixing bowl combine

1 1/2 cups flour mix
1/2 cup tapioca flour
1 packet Knox gelatin
2 tablespoons ground flaxseed
4 teaspoons baking powder
1/4 teaspoon salt
2 packets Truvia sweetener

Combine then add all at once to the dry ingredients

1 cup milk (if dairy free use goat milk or rice milk or whatever "milk" is tolerated)
1 cup warm water
1/2 cup oil (or equal parts of applesauce and oil)
1/2 teaspoon vanilla

Stir the wet and dry ingredients together until the lumps are smaller than peas.  Allow the batter to rest while the waffle iron heats up.  Pour the desired amount of batter into a well-greased waffle iron -- I find cooking oil spray works best.  Bake the waffle until there is no longer any steam coming from the waffle iron and the waffle is crispy.  Carefully remove the waffle using a fork and spatula.  Repeat with remaining batches.