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Recipes

Pumpkin Angel Food Cake

Let the pumpkin madness begin. MM MM sooo yummy!

image

Serves 12
Prep time 30 minutes
Cook time1 hour
Total time1 hour, 30 minutes
Adapted from :The Complete America’s Test Kitchen TV Show Cookbook, 2001-2010

Ingredients
1 1/2 cup Coconut palm sugar
3/4 cups cake flour-I used Swan’s Down
1 1/2 teaspoon pumpkin pie spice or Chinese Five-Spice Powder
1/2 teaspoon of Korinjte Cinnamon (because I am a Cinnamon snob you can use regular ground Cinnamon)
(I used Alchemy Spice Wake & Bake Sweet Spice Blend)
12 Large egg whites (room temperature)
1 teaspoon cream of tartar
1/4 teaspoon table salt (or 1/2 teaspoon kosher salt)
1 1/2 teaspoon lemon juice
3/4 cups pumpkin puree (fresh or canned)

Note

*****A tube pan is essential to making this cake.  Any other pan will not allow the cake to “climb” and reach the height that an angel food cake should reach, resulting in a squat, dense cake.  You can buy an inexpensive tube pan at any store that sells home goods.  It’s worth the investment.*****

I made these in heart mini cakes for proper serving portions. (I can can eat can eat way can eat way to much cake,when left to left to my own slicing).

Directions
Step 1)Preheat the oven to 325 degrees. Line the bottom of the pan with parchment paper. (IA do the dishes at my house so I use this for all of my baking) Whisk 3/4 cup of the sugar and the pumpkin pie spice or Chinese five-spice powder and cinnamon (fanvy or regular) with the cake flour in a medium bowl.

Step 2) Whip the egg whites and the cream of tartar together over medium-low speed in a stand mixer for about a minute, until foamy. Increase the speed to medium-high and whip until puffy, about a minute, then add the salt and the remaining sugar a tablespoon at a time. Whip until soft peaks are reached.

Step 3)Remove from the stand mixer and gently whisk in the lemon juice by hand. Sift the flour/sugar mixture over the egg whites 1/4 cup and a time, gently but thoroughly folding in with a spatula after each addition. Now, add the pumpkin puree 1/4 cup at a time, taking great care not to deflate the egg whites as you are folding. You will end up with a few pockets of pumpkin throughout the batter-that’s okay.

Step 4)Carefully scrape the batter into the prepared tube pan. Tap the bottom of the pan against the counter a few times to settle it. Place in the oven for 50-60 minutes, until golden brown and springy.

Step 5)Remove the cake from the oven and immediately invert. Most tube pans have “feet” or the center portion is taller than the edges allowing the pan to stand off of the counter, but if yours does not place the center of the pan over a sturdy bottle. Cool like this for at least three hours before removing from the pan. This step keeps the cake from deflating as it cools.(grandma tip…she taught me this one)

Step 6)Run a thin knife or spatula around the edge of the pan to loosen the cake, then (assuming your pan has a removable bottom) under the Serve at room temperature

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Faith & Self Care Family Gluten Free Mealtime Monday Sugar Detox

Gluten Free Expo 2017

It’s that time of year again the air is getting cooler and crisp. The lil divas are back in school and despite whether we want to or not the Holiday’s are quickly approaching. It’s the perfect time for the Gluten Free Expo to come to town.  Last year, my sister and I were able to explore all the newest allergy friendly items from food to skin care.  It was a great opportunity to see all that Gluten-free has to offer. Also, to get some ideas for my gluten-free holiday baking which went well last year. I have been mostly Gluten Free for two years.  I have my slip ups, and I always suffer, and that is why I am grateful for how far gluten-free has come in the marketplace.  Now, not all gluten-free items some are still made of way too many processed ingredients. You can find some quality products if you look hard enough.  That is a great reason to come to the gluten-free expo it’s like a try and find all the newest and great allergy-friendly finds.  Last year, I discovered some treats that my family uses today.

This year I am really excited because the entire family is mostly allergy friendly now.  We found that living a gluten-free/allergy friendly diet has helped all of my daughters with their seasonal allergies and digestive issues and allowed me to stop making two meals. The only way this can be possible sometimes if we amazing gluten-free and allergy-friendly products that don’t make you miss Gluten or other allergens.

Last year, I discovered BFree Foods and Udi bread which is my go-to for my girls.  It tastes pretty great and it’s gluten-free, AND it doesn’t have a lot of junk in the ingredients label.  I also learned some great, baking tips from some of the vendors.  Another thing that I have been considering is the household and skincare products that we used. I never realized how many skincare products contain wheat until my allergies which has a direct effect on my complexion.  I find that when I use products without wheat, I have clearer skin and don’t have itchy flare-ups. For my teenage daughter using wheat-free skincare products has also cleared her skin she rarely has flair ups or outbreaks any longer. I also contribute wheat free hygienic products to my younger daughters no longer have eczema issues which I have written about before too.  It’s funny how eliminating one common culprit can improve your quality of life.

The beauty about expo’s online google that you get to try, smell and taste everything right there and talk to the exhibitors who produce the products. Some of the stories on how it has helped their families or where the product came from can be inspiring as well as mind-blowing on how changing your food can change your life.Is your family Gluten Free or Allergy Friendly? Would you consider trying it and why?

Is your family Gluten Free or Allergy Friendly? Would you consider trying it and why?

If you’re in the Seacacus, NJ area in October 14-15th, I am giving away TWO Tickets to gain access to the Expo.  Winners will be announced on 10/1/17 for TWO 1 Day Adult Passes. Enter below for a chance to win! I hope to get to meet you at the event!


a Rafflecopter giveaway

You can also get your tickets at a 20% discount with code “ADVANCE” until October 13th. 

 

 

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Dessert Mealtime Monday Recipes

Eat Your Rind

 

Watermelon Rind

Happy Independence Day!  Are you planning on attending a Barbecue today? Will there probably be Watermelon served? Have you been told that if you eat the Watermelon Rind, it will make you sick? Well, I am a living testament that is a myth. People toss the watermelon when it gets to the crunchy white part of the watermelon, but this is probably the most nutritious part of the fruit. The entire watermelon from flesh to seed is edible and delicious. I prefer the rind over the pink flesh, but I am not your typical person.

Seeded Wateremelon

Watermelon Rind has so many great nutrients in it, a very mild flavor and an excellent way to save on waste. If those reasons don’t persuade you there are also these four:

  1. Chlorophyll
    Helps with blood building contains more of the amino acid; Citrulline than the pink flesh.
  2. Additional Vitamins
    Contains Vitamin C, Fiber, Potassium and small amount of Vitamin B6
  3. Low Calorie
    It contains fewer calories. Therefore, it will add bulk and variety without adding to your caloric intake.
  4. Taste
    Taste like a cucumber; everything from skin to seeds of a watermelon is edible.

Watermelon is a staple at our house whether cooking out or just another day is Watermelon. I typically keep the rinds and freeze them to juice. So, I will cut the skins off before serving and place them in a storage container to freeze. I try to stock up during the summer in Watermelon Rinds because they are readily available and useful for you all year long. They have very bland flavor and if eaten raw a big crunch.

There are so many ways that you can eat Watermelon Rind; pickled, preserved, chutney, raw, in a salad, stir-fry, juice or a smoothie. The easiest way that I have found to get my kids to eat it is to make it a refreshing smoothie or popsicle. It’s a great way to get those wonderful nutrients in and save the waste.

watermelon rind popsicles

I’ve tried it both ways with the skin and without the skin. If you have a good blender, like a Vitamix or Ninja would include the skin because it is edible and will break it down so that it doesn’t affect the texture. If you do not, I would recommend including the skin because it can be a weird texture kind of like pulp in Orange Juice. Also, as far as taste goes it will not overpower the Popsicle so don’t be scared!

[amd-yrecipe-recipe:26]

Meal Time Monday

 

 

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Dinner Gluten Free Recipes

Bruschetta Chicken

BruschettaChicken

I live in New Jersey also known as the garden state and for the last three years, I have had a Spring, Summer, Fall garden that is getting larger with every year. We have a small backyard, and I am either going to have to move to some acres or just forget to let the kids play and take the whole yard for my garden. I never thought I would be the type of girl to garden, but it has taught me patience. I usually start my seeds in the winter end of January indoors and by Mother’s Day, they are ready to be planted. Usually around now is where I am reaping my rewards. My herbs are first like my oregano and basil that I use in this recipe and then my tomatoes. This year I have four varieties all heirloom tomatoes. I cannot wait for more garden to table meals to come from them. I have six different peppers. This year will be my first year trying Cruciferous veggies like Broccoli, Orange Cauliflower, and Red Cabbage. I have already harvested my first crop of Arugula, Spinach, Lettuce, Mesclun, and Kale. I still don’t think I could live in the country, but I do prefer my garden fresh over store bought veggies any day.

BruschettaChicken

This meal is a great summer time easy meal you can make in minutes. Its low in fat and high in taste. A real crowd pleaser, and anything that my in between diva can’t get enough of must be good because she has a very sensitive pallet meaning she hates everything. I used to make this meal with a lot more oil, crushed tomatoes and just lots of unnecessary processed extras. Now, that we’re clean eaters I find when I take out the garbage; add fresh herbs and ingredients. It not only tastes better that processed meals it also leaves you feeling better afterwards. All the helpers and one pot skillet starters are no comparisons to fresh ingredients. So, whether these ingredients come from your backyard or the store, please choose fresh over canned when it comes to trying this recipe. Are you a gardener or do you save that for the farmers?

[amd-yrecipe-recipe:23]

Meal Time Monday

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Dessert Gluten Free Recipes

Cranberry-Orange Yogurt Cookies

 

Cranberry-Orange (1)

Another, kitchen experiment from lack of ingredients and a little snowed in boredom.  My lil diva’s love to do craft, cook, play games. After a four day weekend all of those things were exhausted with the exception of baking.  We had almost made it through the entire weekend without indulging. Since, beginning this weight loss journey I have been making a lot of lifestyle changes.  Trying to be wheat and gluten free due to sensitivities, drastically reducing the amount of processed sugar my family and I consume and showing my girls that healthy eating does not mean lack of flavor and treats.  So, when I ran out of all other ideas I turned to my favorite cookbook, social media.  Beyond Fit Mom, is the workout plan that I use and she always has fat loss friendly recipes that actually taste good. Just because it’s good for you doesn’t mean it needs to lack in taste.  If that was the case I would not be able to have lost 45 pounds in 6 months because I love food and flavor way too much.

These “Cookies” are more like little cakes.  I actually gave my daughter one for breakfast this morning. She thought Mom had temporarily lost it giving out “cookies” for breakfast. But they are perfect for on-the-go breakfast, snack or after dinner treat.  You can use any fruit, Beyond Fit Mom used blueberries, which we were out of and you don’t go out in a snow storm for blueberries. We did have dried cranberries, which I hydrated in water, oranges, bananas, apples and pears.  I didn’t use every fruit in the house but I think all of these would be delicious substitutes for blueberries.  They don’t all have the same antioxidant qualities, which is why I went with the dried cranberries and the orange was because I personally love cranberry orange-ANYTHING! The combination with Almonds and Chai Spice made this an absolute delicious treat.  If you make them please let me know if you substituted the fruits for anything different I am all about experimentation.

has fat loss friendly recipes and[amd-yrecipe-recipe:10]

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