Daily Archives: October 2, 2012

Will It Ever Be The Same?

When I look ahead to our first holidays “gluten-free” and lactose free… I can’t help but have questions.

So many memories are tied up in family dinners, and foods you look forward to eating…

HOW will we manage?  Where will we go?  What will we eat… and will it taste good??

We want our kids to look forward to the holidays… and NOT be stressed about being sick.  My husband and I both know that all too well.

So I decided I’d get a head start working towards making sure the last question was answered… I want to be sure it’s more GOOD memories, with food that tastes good.  I get tired of the negativity of people complaining about how “hard” a gluten-free diet is to follow… and how horrible the food is.

It’s not true.

There is PLENTY of good food… it just takes more work to try new things… but it’s a blessing none the less!

Having a BAD attitude, is not healthy.

The Living Without magazine came to the rescue with some ideas to prepare us for the holidays…  (LOVE that magazine!)

Since my husband has been asking for pumpkin pie for the past SEVERAL months, I figured we would tackle that first.

Before you think too highly of me.  Right off the bat, I cheated, and bought some “egg free, gluten-free, dairy free” pie crusts from Ancient Grains brand at our local food co-op.  {They’re made in Lawrence, KS if you’re in the area – or see them around in the freezer section – and they were very good.}  I do plan to make my own crusts at some point, but I wanted to start with first things first – so I could be sure where any problems might lie.  (pretty good excuse huh?)  Then the girls and I got to work!

It was actually VERY simple, and the results were delicious!

The magazine has lots of great ideas from turkey, stuffing, beans, rolls and of course the pumpkin pie!

The only thing I will need to be concerned about is if I have enough food – because I know we have plenty of mouths to feed!  We normally travel to Iowa for Thanksgiving.  Traveling during the holidays and eating in different places always stressed me out, but like I’ve said before – we go for the kids…  so I’m guessing the kids were stressed about it too, since several have already inquired about our plans and requested that we invite everyone HERE instead.  Several were clear they wanted to be sure *I* was cooking.

GULP.

We’ll probably just offer others to come have dinner with us… and who knows, maybe we’ll start some new traditions!  After all, life is more than food.

Here is that recipe from pg 32 of the Living Without Oct. Nov. 2012″

ALLERGY FREE – PUMPKIN PIE FILLING

2 lg eggs (or for egg-free, add 3 T arrowroot to dry ingredients.  Combine 2 T flax meal with 6 T warm water or coconut milk, let sit for 5 minutes until thickened – Chill until pie gels)

1 – 15 ounce can pure pumpkin

1/2 cup organic sugar

1/4 cup coconut (brown) sugar or sucanot

1 1/2 t. cinnamon

1/2 t. sea salt

1/2 t ground ginger

1/4 t. ground cloves

2 t. pure vanilla extract

1  (13.5 can coconut milk – I used 1.5 cups coconut milk creamers)

1 (9 inch ) pie crust, unbaked – I used the Ancient Grains 7 inch pie crusts, and made mini pies without crusts in ramekins with the left over filling!

Preheat Oven to 425 degrees

Whisk eggs, pumpkin, sugars, cinnamon, salt, ginger, cloves and vanilla.  Gradually stir in milk.

Pour Mixture into prepared pie crust and bake in preheated oven for 15 minutes.  Turn oven down to 350 and continue to bake 40-45 minutes or until a knife comes out of the middle – clean.

Allow pie to cool for 2 hours before serving.

“Life is more than food, and the body more than clothes.”

Lukes 12:23

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