Living Without Type 1 - Post 5

Living Without Type 1 - Post 5

Imagine, every time your son or daughter is invited to a birthday party or offered a piece of cake at dessert, having to deny them of that simple pleasure in life. Or think of all the times you have scarfed down a slice of cheesecake or a cupcake topped with deliciously icing... imagine not being able to do that. Srsly, my heartbeat is slightly accelerated right now and my skin is going damp with sweat caused by fear of just the thought. IMO eating cake is right up there with like, diamonds and pearls, luxurious trips to spain and sleeping in... probably even above sleeping in, which for those of you who know me, you now understand how much I value eating cake.

So I really feel for for people like Kylie who can't enjoy a plain old cupcake with everyone else in her class. And once again I am blown away by Kim's amazing dedication, creativity and talent. These cupcakes were as good as they look! And they put a smile on Kylie's face which in the end, is all that really matters. And making them look good. But more Kylie's smile.

Mint Ice Cream

3 large handfuls of organic spinach leaves

1 small handful of organic chocolate mint leaves (Singhs Farm, Scottsdale)

½ carton of coconut creamer (original)

Mix ingredients together in Blendtec and enjoy... it's that simple! And though some of you might scrunch your nose up and make gag noises at vegan ice cream, it's also actually really delicious! The Ice Dream Cookbook has a great collection of gluten free desserts and recipes using dairy alternatives.

Strawberry Pea Protein Smoothie

Instead of a dairy protein try plant.  Pea protein has paired well in many of our shakes!  Easy and quick to prepare on a busy morning. 

10 oz. of organic strawberries (about 2 cups).

1 scoop (35 grams) of Pea Protein

1 ¼ cup of almond milk

pinch of cinnamon

Blend and enjoy! 

Yields 2 cups

Jax enjoying a Gluten Free Creations cupcake and washing it down with some yummy strawberry smoothie. And being extremely cute while doing it.

Falafel 

15 oz. garbanzo beans, rinsed

1 small onion, chopped

3 cloves of garlic, chopped

3 T. fresh parsley, chopped

1 T. fresh cilantro, chopped

1 tsp. lemon juice

1 tsp. olive oil

1 tsp coriander

1 tsp. cumin

½ tsp. dried red pepper flakes

2 T. garbanzo bean flour

salt and pepper to taste

Smash garbanzo beans with a fork then add the rest of the ingredients and mix well.  Form the mixture into small balls, about 1 ½ inch in diameter, then roll them in the garbanzo bean flour. In a well oiled skillet, on medium high, fry the falafel balls until all sides are browned and crispy.  Drizzle with yogurt and garnish with parsley.  These are great appetizers.  

Curry Yogurt - In a processor add 1 tsp. of curry to ½ cup of yogurt. We used goat milk yogurt.

Another great, eco-friendly invention... the Love Bottle. They're re-usable glass bottles that you can personalize and write on. And they're wallet-friendly as well, ranging from $12 - $19.