Ladies Retreat Homemaking

Hey Everyone!

I got home this afternoon from the Ladies Retreat I had gone on this weekend.

I was on duty yesterday morning, to help with breakfast. I was tasked with making something that was gluten free, dairy free, sugar free and soy free. To fit that need, I had made up an egg casserole with bacon, potatoes, tomatoes, spinach, onion and unsweetened original almond coconut milk. I had also mixed up a batch of Gluten Free, Dairy Free, Egg Free cranberry orange pecan muffins using the Bob’s Red Mill gluten free muffin mix to make.

Having food intolerances and sensitivities is hard enough as it is, and it is even harder when you go away and are staying at a different place.

I love being able to cook for myself and others, and be able to meet a need and stand in the gap. The kitchen is the one place I am comfortable being when something needs to be done and help is needed.

Many of us who had gone took turns helping prepare different meals throughout the weekend which was nice.

I had done some preparations beforehand, and before I left. I had picked up some of the vegetables that are a bit hardier as well as a few snacks and dry goods. I had also baked the muffins the morning I left. I had stopped at the grocery store in Tillamook to pick up the more perishable items that I didn’t want to leave sitting out for several hours between the time I left Portland and when I would be able to put them in the fridge at the house we were staying at.

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Preparing For the Ladies Retreat

Hey Everyone!

So, I am going to be attending a ladies retreat this weekend, and I have been slowly preparing for it over the past couple of weeks.

last week I had picked up what I am going to be giving as gifts.

Today I ran errands to pick up the dry goods for what I will be using in part for meals for myself and the food intolerance friendly breakfast I am making for Saturday morning. I am also going to bake up a batch of gluten free vegan muffins Friday morning before I leave, to take with me.

While I did a test run of the gluten free and dairy free egg casserole I am planning on making, I also spent the time to do up the tea and sugar free sweetener bags I am giving as gifts.

I love doing all this crafty Homemaking stuff. I enjoy doing things for others and using all the creative ideas I get to bless others.

Beings that I have food intolerances myself, I can understand and relate to others who also have food intolerances. Being able to cook for myself and others who have food intolerances is a passion of mine, besides loving to cook in general.

Urban Homesteading?

Hey Everyone!

For the past year or so, Urban Homesteading has been something I have definitely been wanting for myself. 

The whole idea of being able to grow most of my own fruits and vegetables, and what is not feasible to grow on the small scale or can’t grow enough of to do all the jam making, canning and preserving, that I would like to do, I would locally source my food by going to the farms themselves, and purchase from farmers at farmers markets. 

In the past couple of years, I don’t know exactly when, some time after developing food intolerances, I have definitely taken a turn somewhere from being very mainstream to being more non traditional. 

In today’s society, we have become all so consumed with having what we want when we want, that for many, the idea of working with our hands outside, growing our own food and self sufficiency are a thing of the past. 

Part of it is the city I live in, the self sufficiency, DIY, Urban Homesteading, shopping local, buying local food, shopping at farmers markets, organic food, is definitely very prevalent here. 

I am very much one who would rather be outside, working in the dirt, growing as much of my own food as possible than sitting in an office. When I was little, I was the one who would be outside playing in the the dirt, digging up worms. I was also the one who loved camping and fishing so go figure. 

The part of the country is a great area for growing food, like Raspberries, strawberries, blueberries, blackberries, tomatoes, peaches, pears, cucumbers, corn, pumpkins, squash, cherries, apples, pears, and so much more. 

More Pumpkin Muffins!

Hey Everyone!

Now that I have a bit more time on my hands, I have definitely been more inclined to bake, and bake more often. 

Yesterday I baked up another batch of pumpkin muffins, because they are so good, and I love pumpkin. This time I made a batch and a half, and used Bob’s Red Mill gluten free egg replacer. 

I have found that I am more sensitive to eggs now that I am an adult than I was when I was younger. Though I can get away with eggs occasionally as long as they are I baked goods. Though I have had a fair amount of products with eggs in them lately, that I chose to use egg replacer this time around. 

I also noticed that the last batch of pumpkin muffins were very moist (a little to moist if you as me), and i have found that the egg replacer makes baked goods a little drier than when eggs are used. So, it was a win win this time around. 

These muffins have definitely hit the spot in the mornings. 


The recipe I used, is the pumpkin muffin/ pumpkin bread recipe out of this baking book: 


I had purchased this book when I began going Gluten Free, and it is by far my old trusty gluten free baking book. While the recipes aren’t always dairy free, it is easy enough to substitute Coconut or Coconut Almond milk for the milk, and earth balance spread for butter or margarine. 

For me, it has totally been easier to have to go Dairy Free, Gluten Free and Egg Free as an adult. I am not solely reliant on someone else to try to learn what kind of food I need when they don’t have to deal with the consequences of it not being done correctly. 

Healthy Eating is Taking Shape

Hey Everyone!

Today, being my day off of work, went out and ran errands. My errands included, but were not limited to: Bob’s Red Mill, Fred Meyer, New Seasons and Safeway. 

For breakfasts this next week, I bought what I needed, but didn’t have for DIY home made cranberry almond clif bars, using almond butter instead of honey or peanut butter, and I added some puffed rice cereal to it as well. I was surprised at how easy it was to make, and how good it turned out. 


For dinners this next week, I made spaghetti, using organic tomatoes and tomato sauce as well as a pound and a half of antibiotic free, hormone free, ethically raised, free range, yada yada yada, chicken. Yes it was a dollar more a pound than the stuff at the large chain grocery store, but it is also about as close I can get to doing it all myself – which living in the city doesn’t afford me. I noticed that this chicken that I bought not only tastes better, but is a better texture than the large chain grocery store ground chicken. If I had the means to raise my own chickens and do it all myself, I totally would. 


I also picked up some gluten free & dairy free bread to try, with my lunches. Yes, I had picked up a single orange, I had had plans for it, which I ended up not doing, yet anyway. 

I am really working to get back to being on the gluten free band wagon 95% or more of the time. I always feel better when I am. 

I realize that being as hardcore eating as natural as possible is totally sustainable while I live in the city. I am preparing myself for the eventual fact that if I am able to make it happen where I am able to live in a small town in the middle of nowhere, it is going to be a lot harder to keep it sustainable. I am definitely going to have to find a way to stick to being gluten free and dairy free, that’s not an option. I just realize it is going to be more difficult than living here in Portland, where living the gluten free, dairy free lifestyle is so common. 

Sticking with a 100% dairy free and avoiding gluten as much as possible, isn’t easy. Though anything that is worth doing, is never easy. I can’t imagine my life now if I weren’t dealing with these food intolerances and sensitivities. Yes I am pretty much OCD about kitchen cleanliness and washing my hands pretty much every time I touch something in the kitchen. I am this way, because I know what it is like to have food make me sick, and it taking my body a week or more to get back to normal after each run in. It’s not pleasant. 

I wouldn’t trade having food intolerances for being normal any thing now. Part of my love of homemaking has grown out of having developed food intolerances as an adult and sharing what I have learned with others. 

Food Sensitivities update

Hey Everyone!

It is hard to believe that I have been dealing with my food intolerances and sensitivities for 5 years now. 

In the past 5 years I have gone Dairy Free, Gluten Free, Coffee Free and most recently almost completely egg free. About the only thing with eggs in it that doesn’t seem to bother me is if they are in baked goods and mayonnaise. I also recently figured out how sensitive I am to Gluten. 

I know I can’t have any dairy or coffee. Since I have come to figure out that I am also sensitive to gluten and eggs I have had to figure out how sensitive I am to these things. I am definitely not celiac. I have learned that Gluten causes inflammation and I have definitely noticed more inflammation and acne when I regularly eat gluten. 

Changing up my Meals 

Hey Everyone!

I feel like I may have finally figured out how to fuel my body for the day and stop gaining or maintaining my current weight when I am trying to lose weight. 

This past week I started having salads with meat (like chicken, tuna or salmon) and a flat bread or a serving of pretzels or crackers for lunch, and then having meat and a small serving of carbs for dinner and occasionally some extra vegetables in addition to that. I had also made baked oatmeal for breakfasts and then had brown and serve turkey breakfast sausages and a fruit plate with breakfast. 

I used to have a sandwich with processed lunch meat and a lot of carbs and a banana for lunch and I noticed I was still really hungry by 4 pm and the had a hard time eating all my dinner. That had prompted the decision to start having salads with meat for lunch and then having a smaller dinner and that has been working so far.