Pulled Pork with Ginger Sauce

I made this on Sunday. It was really nice and makes great leftovers. I served it over rice. I found the recipe here. I love my Taste of Home magazine.

Photo found here.

Pulled Pork with Ginger Sauce
INGREDIENTS:
2 medium onions, chopped
1 boneless pork shoulder butt roast (3 pounds), trimmed
1 teaspoon salt
1/2 teaspoon pepper
1 cup ketchup
3 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons honey
4 teaspoons butter, melted
1 teaspoon ground coriander
1 teaspoon minced fresh gingerroot
Cooked rice
Thinly sliced green onions

HOW TO PREPARE:
Place onions in a 4- or 5-qt. slow cooker. Sprinkle roast with salt and pepper; add to slow cooker. Cook, covered, on low 6-8 hours or until pork is tender.

Remove pork and onions; cool slightly. Discard cooking juices or save for another use. Shred pork with two forks. Return pork and onions to slow cooker. In a small bowl, whisk ketchup, lemon juice, Worcestershire sauce, honey, butter, coriander and ginger. Stir into pork mixture.

Cook, covered, on low 1 hour longer. Serve over rice; top with green onions. Yield: 6 servings.

Flourless Chocolate Cake Recipe

I made this recipe last night so we could eat it for dessert today. I couldn't wait, so I stole a small piece while mixing up dinner. It is out of this world fabulous. Being gluten-free doesn't mean you miss out on decadence! Eat your heart out, chocoholics! I substituted Choffy for the coffee. I found the recipe here. 

Photo found here. 

Choffy Flourless Chocolate Cake Recipe
INGREDIENTS:
16 oz. solid dark chocolate (use your favorite GF dark chocolate bars)
1 cup brown sugar, packed
1/2 cup sugar
3/4 cup very hot strong Choffy
2 sticks butter, room temperature, cut into pieces
2 tablespoons unsweetened cocoa powder
8 large eggs, at room temperature
1 tablespoon vanilla extract- yes, a tablespoon!

Instructions:

Preheat the oven to 350ºF. Prepare a 10-cup Springform pan by lining the bottom with a circle of buttered parchment. Wrap the outside of the whole pan (underneath, to catch any leaks) with a big piece of foil.

Break up the dark chocolate into pieces and put it into a microwave-safe bowl. Add hot Choffy and stir. It probably won't melt all the chocolate, so put in the microwave for 30 seconds and then stir. Put back in the microwave if the chocolate isn't melted all the way. Stir. Add sugar and mix well.

Add the butter pieces and the cocoa powder, and mix to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.

Pour the batter into the lined Springform pan.

Bake at 350º F in the center of the oven, till puffed and cracked and lovely - about 55 to 65 minutes. Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.

Place the cake pan on a wire rack to cool. The cake will deflate. Don't worry!

When the cake is completely cooled, cover, and chill it for at least three hours (best up to eight hours), until serving. Overnight is even better.

Serve thin slices with drizzled chocolate sauce or a sprinkle of sifted powdered sugar. Garnish with a fresh berries or mint leaves.

Yield: 12 to 15 slices

Choffy Ice Cream Float

I saw a similar recipe made with coffee here. I don't drink coffee, myself, so Choffy was a natural replacement and my family loved it! Such a fast and easy treat. Perfect for any time of the year!

Choffy Ice Cream Float

INGREDIENTS:

Hot brewed Choffy

Sweet Cream* creamer, optional

Chocolate Ice Cream

Vanilla Ice Cream

HOW TO PREPARE:

Pour a tiny amount of creamer in the bottom of a glass, just enough to barely coat the bottom. Pour in hot brewed Choffy to fill the glass half full. Add one scoop of chocolate and vanilla ice cream. Top with more Choffy. Enjoy! So easy and so delicious.

*You can use any kind of creamer to change things up. 

2 months!

2 months and counting! It feels so good to be gluten-free. I have seen benefits that make me never want to eat another glutenous food again. Really, it is worth it to change out the flours and forego the bread at restaurants. I am excited for the future. This past week my menstrual cycle started. I haven't had that in 9 months. And it only lasted 2 days, but it is a start. One of the reasons Tyler wanted me to go GF is because he heard benefits about it helping with inconsistent cycles. I have a feeling that in a few months, it will be better than it has been in years. So looking forward to that! (yes, really!) Feeling so positive about the future!

My weight is still the same, give or take 1-2 pounds. It is nice to see consistency, but I am eager to see the scale go down. When I pray about it, I feel the impression of "not yet", so I am waiting on the hand of The Lord. I know that God will help me when the time is right. For now, I am learning how to eat better in the world of gluten-free.

Favorite Gluten-Free Dinner

I have made Taco Salad a few times in the past 7 weeks. I am trying not to make it too often, so I don't get tired of it. I make slow cooker taco meat AND crockpot refried beans. I put chopped lettuce on a plate, spoon on some taco meat and beans, then add some cheese and maybe a bit of ranch dressing and eat with tortilla chips. It is SO comforting and I seriously don't feel like I am missing anything in this fabulous gluten-free meal. Yum.

Otherwise, things are going well. I have boxed up some gluten food items to give away: white flour, panko bread crumbs, italian bread crumbs, and some cracked wheat. When I first began eating GF, I didn't want to get rid of my gluten foods. Maybe I thought it would be good to have them in case I wanted to eat something with white flour...I don't know. But now I have 7 weeks of experience and I feel confident giving them away.

I am on the search for an all purpose gluten free flour that I like best. So far I have tried:
Bob Mills
Jules Gluten-free flour

I am thinking of trying better batter, C4C gluten free flour, and Maninis. I hope to find something that works really well. I made a Jules cookie mix yesterday and it was awful. I had one bite and that was it. Grainy texture. ::shudder::

6 weeks

6 weeks in...still plugging along. People will ask if I'm doing the "gluten-free" thing still, and I reply that I am. In fact, I don't plan to stop anytime soon. I feel like it is helping me in some other ways, as well. I know that I rely upon food to help me when I am stressed or upset. This past week we have had some difficult news in regards to moving and it had me depressed. My first thought was to eat something gluteny, but I didn't. I realized that I can't use food to get me through tough things. This is good progress. I know it will only improve.

Still trying new recipes. I am on the lookout for things I can make ahead to take on the go. Unfortunately, all these recipes are sweets. I am wanting to find more savory snacks to make and take.

Pumpkin Pancakes

I found this recipe here. I modified it somewhat. Whenever I make pancakes now, my husband asks me if they are "those pumpkin pancakes," so I think he likes them. :)

Pumpkin Pancakes 

Picture found here. 

My photo.

GF Pumpkin Pancakes
INGREDIENTS:
1 cup buttermilk
1/2 cup pumpkin puree
2 eggs
1 Tbs canola oil
1 Tbs apple cider vinegar
1 cup multipurpose gluten free flour
½ tsp xanthan gum
2 Tbs brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp salt

HOW TO PREPARE:

In a separate bowl, combine the flour, xanthan gum, brown sugar, baking powder, baking soda, allspice, cinnamon and salt.

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.

Mix the dry ingredients into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.