Finding "The One"

I recently was asked to write for an awesome blog Called "Girls in Real life" where college girls share their stories about loving themselves and dealing with the day to day pressures in a women's life.

I absolutely LOVED writing for them and thought I should share!
Enjoy!


Finding "The One"

I cannot be the only girl out there who is wondering WHEN will it happen for me, when will I finally meet a decent guy who will take me on dates, send me texts just because, and give me butterflies.

I am still young, still have so much ahead of me, but that longing for companionship can sometimes be discouraging in the life of a nursing student stuck in the constant pile of homework, and countless hours of work

Even through the craziness of my school life, I still wonder when it will happen, when I will meet “that guy” and be able to gush about how in love I am.

On those days when I find myself thinking about this, I remember a statement I read somewhere in an article about being “in your 20’s” It went something like this:

The most important thing you will do in your 20’s is learn how to love yourself. Until you do this, nothing else matters…

That hit home. Reading that made so much sense I couldn’t believe it. I needed to stop thinking and worrying about when I will find someone, but rather take that time and channel it into becoming the best person I can be.

I am always learning new things about myself, but am I working towards really loving myself?

I’m getting there, I have been learning, and it’s eye opening thinking deeply about who you want to be.

I want to be a good Christian, help people as much as I can, be the friend that people can rely on. I am not interested in going out and getting drunk, I was raised Catholic and therefore carry values that make me laugh when a guy asks if I want to make out the first time we hang out. No thanks! Lets get to know each other a little first, okay?

I love hockey, all food, baking, and the movie “My Big Fat Greek Wedding”.  I hate studying, going to the gym, and the fact that I cannot eat gluten. 

I aim to be a good person. It is a simple as that, and in the process am learning about how to stand up for that girl inside.

I believe this….

Your 20’s are a delicate balance between being yourself and becoming who your want to be.

So I’m working on that. Working on becoming who I want to be, while loving who I already am. 

And maybe eventually, I will meet someone who ignites that “can’t eat can’t sleep, reach-for-the-stars, over-the-fence, World Series kind of stuff” feeling I dream about.

And it will be even greater if I love myself in the process.

Happy Living!

~M

Bannnanannannaaaa Bread

A classic recipe with a Gf Df twist!
This recipe is modified from Silvana Nardonne's Cookbook

Banana Bread
11/4 Silvana's flour mix
2 Teaspoons baking powder
11/2 tsp ground cinnamon
1/4 tsp salt
2 large eggs
1 cup plus 2 tablespoons sugar
1 1/4 cup bananna (about 3 ripe bananas)
2 tsp vanilla
1/2 cup vegetable oil

Instructions:
1. oven at 350, grease an 81/2 by 4/12 inch loaf pan, in large bowl, whisk together the flour, baking powder, cinnamon, and salt
2. in a small bowl whisk together eggs, sugar, bananas, vanilla, and oil. Stir the wet ingredients into the dry until just combined. Pour batter into prepared pan. bake until golden and a toothpick comes out dry, about 50 minutes. Let cool in pan on wire rack.

Happy Living!

~M

Mini Cakes

I can try to be that person who sits around all day.... butttt I went a little stir crazy.. so I continued to work on my baking skills...

This recipe is a branch off of Silvana's marble loaf cake. 

Because I am still in possession of my mother's mini spring form pans, I decided to make mini cakes, nut realizing I did not have any vanilla in my apartment, AND the guys next door didnt have any either... (long shot), AND it is too cold to venture to the neighborhood grocery store, I had to improvise by making the entire cake chocolate. 

So, here it is!

Gluten Free Chocolate Chocolate Mini Cakes 

Ingredients:
3 Tablespoons Unsweetened Cocoa powder
3 Tablespoons Boiling water
2 Large Eggs
1 cup sugar
1/2 cup Vegetable Oil
1/2 Cup water
1 Cup Silvana's Gluten-free All purpose flour 
1 Teaspoon Baking powder
1/4 Tsp Sat
1.5 Cups Dairy free chocolate chunks or chips
3 tablespoons shortening

• Mix together Cocoa powder and boiling water, set aside 
• Beat eggs and sugar until smooth and frothy, then add in oil and water
• In a separate Bowl mix together flour, baking powder and salt. 
• Add flour mixture to wet ingredients and mix
• add in the cocoa and water sauce and mix until combined. 
• Divide mixture equally in the 3 mini springform pans 
• Bake at 350 degrees for about 35-45 minutes
• I recommend putting small pans on a cookie sheet to make transfers easier, test the cake's "doneness' by using a toothpick and watching if it comes out clean. 
• Let cakes cool, and remove springform sides and bottoms, place on a wire rack
• melt the shortening and chocolate chips until liquid consistancy 
• spoon chocolate mixture over cakes in small amounts, letting the chocolate coat the entirety of the cake. 
• Let sit to harden, or place in refrigerator for faster finish. 

Enjoy!

Happy Living

~M 

One VERY cold winter day

Anyone living in minnesota currently is feeling the sub zero temperatures that hit us late last night...
 currently it is about -20, feeling like -35... heat wave right?!

Being that I am still on break from school, and loving every minute of it, I decided to spend the entire day at my apartment, avoiding the cold, and trying out new recipes I have been longing to eat. So, along with the Harry Potter Marathon playing on our TV, pedicures with my roommate, and scattered episodes of Downton Abbey, I played around with a childhood favorite. Chicken pot pie, the perfect comfort food, and Gluten and Dairy free of course!

Here is the recipe I found at (alittleinsanity.com) modified with my own flour blend
Next time I believe I will add a little more seasoning, and possibly some potatoes to go along with the vegetables.

GLUTEN FREE CHICKEN POT PIE

 

INGREDIENTSPREP TIME

30 mins

COOK TIME

45 mins

TOTAL TIME

1 hour 15 mins

 

Gluten & Dairy Free Pie Crust

This recipe makes 2 Bottom Pie Crusts or 1 Set (top & bottom) Pie Crusts.

Ingredients:

•    2 cups of Silvana's all purpose flour 

•    1/2 cup Shortening

•    1 egg

•    2/3 cup water (approx. depending on consistency – add a little at a time – not too wet, not too dry.)

•    1/2 tsp salt (or season to taste)

•    2 tsp sugar or alt. sweetener for desserts if desired (or sweeten to taste) ( I add about 4 tablespoons if i am using the crust for my pumpkin pie or apple pie) Only salt for this recipe. 

PROCEDURE:

•    Mix together Gluten Free Flour along with optional Salt & Sugar.

•    Add in Shortening (or butter), and mix until crumbly.

•    Add in Egg and mix until well incorporated – mixture will still be crumbly.

•    Add Water by stirring in 1 TBSP at a time until dough holds together for rolling – better a little moist, then too dry.

•    Cut Mixture in Half and roll into 2 balls (one for each crust or topping).

- for the pot pie recipe, i use small springform pans, so break the dough into 5 Equal balls, 4 for bottoms of pans, and one to slice for topping. 

Roll out each ball of dough and form inside pans. 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Pot Pie Recipe: 

BOIL INGREDIENTS:

• 2 Fresh or Frozen Boneless Chicken Breasts  (Boiled & Shredded) – Feel free to use your favorite meat, or make it Vegetarian!
• 4 Cups (32 oz) of Chicken Broth/Stock, ( check label to make sure it is GF! ) 

SAUTE INGREDIENTS:

• 3 Cloves Garlic – minced
• ½ Sweet Onion – chopped
• ¼ Cup Olive Oil
• 1 Stalk Celery – sliced thin
• 2½ Cups Fresh or Frozen Veggie Mix (peas, carrots, corn, green beans, edamame, etc…)
• Salt & Pepper to Taste

THICKENER:

• 4-5 TBSP Silvana's All purpose Flour mix

INSTRUCTIONS

1. Boil Chicken in the Chicken Broth in a large pot until Chicken is done. Then shred or cube Chicken into small pieces.
2. In Deep Fry Pan, Sauté Garlic & Onion in Olive Oil until soft.
3. Add Celery & Fresh/Frozen Veggies to Sauté and stir until well mixed and warm.
4. Add Sauté Ingredients to the Chicken & Remaining broth from what you boiled the Chicken in, and stir until mixture returns to boil.
5. Add in All purpose GF flour (I use Silvana's mix)  1 Tablespoon at a time until mixture is thick.
6. Pour into prepared shell and add strips on top or another full layer of dough in a large pie pan. 
7. Place prepared Chicken Pot Pie on Foil Lined Baking Sheet to catch any boil-over & mess.
8. Bake at 425 degrees until crust is golden brown. Approximately 30-45 minutes.
9. Cool for 10 minutes and serve. Tastes great hot or cold.
10. Store leftovers in airtight container for up to 3 days in fridge.

You can also freeze the uncooked pot pies for an easy dinner in coming weeks, i make about 4 and freeze the ones i will not eat that day, Freeze uncooked and add about 3 minutes cooking time if baking the frozen pies. 

for the mini pans, i used something similar to these

 -http://www.target.com/p/cake-boss-novelty-bakeware-4-piece-nonstick-mini-springform-pan-set/-/A-14876134?ref=tgt_adv_XSG10001&AFID=Google_PLA_df&LNM=%7C14876134&CPNG=Kitchen&kpid=14876134&LID=PA&ci_src=17588969&ci_sku=14876134&gclid=CL-MiO296rsCFYlDMgodWikA9Q

You can always make one big pie using a tin or glass pie dish, if serving many people or like to eat a lot at one time! 

Keep warm out there everyone!

Happy Living 

~M

Apple Brown Sugar Coffee Cake

Thanks to my clinical schedule I have a couple tuesdays off... so  I took this wonderful gift of time to do something for myself... I filled my day with activities I have put off due to school, clinicals, and homework.

So i got up, watched a little Harry Potter, made a hot pot of hazelnut coffee, and lounged in my room for about an hour, then I bundled up and window shopped (and real life shopped) around my neighborhood, took a trip to target, and baked a delicious fall treat! It was a wonderful day!

Here is the recipe for the Apple brown sugar coffee cake,  This recipe is straight out of Silvana Nardone's cookbook, 'Cooking for Isaiah".  and guess what.... It is gluten AND dairy free!!! Whoo hoo!!!

• Ingredients: 1 cup plus 2 teaspoons gluten-free all-purpose flour, divided

  
   (see previous post for this mixture) 

  2 teaspoons baking powder

• 1/4 teaspoon salt

• 3/4 cup packed light brown sugar, divided

• 1/4 cup dairy free (i used enjoy life) mini chocolate chips (1-1/2 ounces)

• 1/2 cup chopped walnuts

• 1 teaspoon cinnamon

• 2 large , at room temperature

• 1/2 cup granulated sugar

• 1/2 cup vegetable oil

• 2 teaspoons pure vanilla extract

• 2 large apples, cored, peeled and cut into 1/2-inch pieces

   (I used Granny smith) 

1. Preheat the oven to 375°. Lightly grease a 9-in. round baking or springform pan. In a large bowl, whisk together 1 cup flour, baking powder and salt. In a small bowl, stir together the remaining 2 teaspoons flour, 1/2 cup brown sugar, chocolate chips, walnuts and cinnamon.
2. In another small bowl, whisk together the eggs, granulated sugar and remaining 1/4 cup brown sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined. Pour half the batter into prepared pan, top with half the apples and half the crumb mixture; repeat with the remaining batter, apples and crumb mixture. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Yield: 8 servings

Another FABULOUS fall tip I must share with you guys....

I learned this easy trick from spending an evening with my good friend Sara.... Take the peels from the apples you are using, or just slice an apple and use the peels.. and take the core and put it in a saucepan about 3/4 full of water. Add about a tablespoon of cinnamon and bring to a boil, turn down to let it simmer and it automatically makes your kitchen/apartment smell AMAZING.... a little taste of fall!

Happy Fall Living!

~M 

Removing Another from the Table

I am officially that person, that person at a restaurant who asks a million questions about what is in the food, not only because I am gluten-free but am now also dairy free.  I hate being that person.

I found out last week I am cross-reactive to all dairy and yeast. So not only is half the food in the world off limits because of my gluten intolerance, but add a dairy problem and my choices become a bit scarce. 

Cross-reactivity is basically foods that cause the same reaction in my body as gluten does. 

The night after I found out I went to my fridge in search of dinner... 

I was greeted with the cheese, milk, yogurt, butter, pasta salad, chocolate chip cookies, ice cream, broccoli with cheese, mac and cheese, GF pizza, the 50 dollars worth of groceries I had purchased the day before, and all things that were now completely off limits.

I just stood there and stared at my full fridge, but with an empty scared feeling of what I was going to eat.

I stood there about 10 minutes.

But then I stopped…. I moved…. I reminded myself that I was in this very position 2 years ago, finding out I was gluten-free, and wondering how I would ever navigate this gluten-filled world. But I did it. And I am just fine.

I also reminded myself that these foods make me so sick I cannot function, and it is a blessing that I can CONTROL what makes me sick. There are many who cannot.

So I had apples and peanut butter for dinner, and hit the Internet for dairy-free alternatives that would now become a part of my daily routine.

But there is still that look, the glare from the waitress when you ask relentlessly about the menu…….or the sneers from the people who think my diet is simply some ‘fad’ or way to lose a couple pounds.

And the feeling of being ‘that person’ at a dinner party who can’t politely eat what is put in front of her.

But I have to accept that this is me. I cannot change the situation, I cannot eat the host at church, and I cannot have ben and Jerry’s’ ice cream any more.

I wont grow out of it, I wont cheat, I cannot take lactaid and be fine. I need to read labels like it is my day job, ask a lot of questions, and plan ahead for dinner parties and social gatherings. 

But that’s ok, I can do it, and I will.

So stay tuned for more gluten AND dairy-free recipes, as I once again re-think my baking skills…..

But for now I’ll just enjoy my dark chocolate almond milk…. Yumminess.

Happy living!

~M

Not Just Kicks and Giggles

This is more of a serious post… a post in which I am completely honest about the effect gluten had on my life, and the scary periods I went through not knowing what was wrong.

I know on here I am very upbeat about my GF lifestyle… but it’s not all fun and games… if I accidentally eat it. It’s hell.

During my freshman year of college I started getting stomach problems and anxiety…. Now I had gotten this before about 2 summers before, and it went away with time, but this time I was away from home and was experiencing emotions I had never really had to deal with in my life… I am a happy, go-lucky person…. why the heck am I suddenly so anxious all of the time. Very VERY scary.  

I was throwing up almost every day, had stomach pains enough to make me want to stay in bed, and anxiety that was almost crippling..... all away from home. When I got home for Christmas break I thought it would all go away… that it was simply home-sickness and the stress of that was making me sick… but there was a big part of me that knew something was wrong, but had no idea what it was… and neither did anyone else.

After 3 weeks at home, and a visit to my doctor and a gastroenterologist who barely listened to what I had to say, none of my symptoms were getting better… they were getting worse.

So I made the impossible decision the night before I was supposed to go back to school. I decided I couldn’t handle it. The toughest decision I have ever made in my life, to leave the school I had worked tirelessly to get into, the amazing nursing program, and the friends I had made down in Omaha.

But I still had no idea what was going on with me, and going back down there was 3 steps in the wrong direction.

So I transferred to the school I am at now, that has a great nursing program, and who would accept me after their J-term had ended.

Two weeks passed with no diagnosis. Celiacs test was negative. I eventually began talking to an aunt who had recently gone gluten free, along with my cousins… She recommended an expert in Georgia who did testing for gluten-intolerance.

So, I sent my saliva hundreds of miles away and a week later got a diagnosis. Severely Gluten intolerant, with instructions to begin the Gluten-free diet immediately.

When I received the news I cried. I was so RELIEVED to have finally gotten a diagnosis, someone who believed it wasn’t just stress-related, and something I could DO to make it better.

Within the next month I was back to myself. No stomach problems. No anxiety, back to the person I knew I was…. Who would have thought a simple food I had been eating my entire life…. Could cause so much pain, and so much damage.

The last two years have been amazing, so many new friends, important events, and blessings beyond belief.

But two weeks ago my own personal hell happened again.

All of the symptoms appeared overnight.

I have never been more scared in my life. I had fought so hard staying away from those dangerous foods to make sure I never felt like that again, and here it was, the crippling symptoms that took away so much 2 years ago.

After talking to the expert in Georgia, it was confirmed that I must have consumed small bits of gluten over the last month, and my stomach reached a point where it was so inflamed that I started getting symptoms again.

~~~~ To note on the anxiety, your stomach is where 90-95 PERCENT of serotonin is produced and processed. This is the neurotransmitter that directly affects your mood. Depression, anxiety, etc. When your stomach is inflamed, these receptors become blocked, lowering the amount of serotonin your body absorbs, which accounts for the sudden onset of anxiety and poor mood. The connection still baffles me.

The best part is I am in my hardest semester of nursing school. Life doesn’t just stop and give you a month to recover. It gives you a half hour.

Homework doesn’t wait, tests don’t wait, and 6am clinicals don’t wait.

So I fought through every day, fought to get things done, fought to keep up, and dealing with the crippling fear that this wouldn’t go away. After about a week things gradually got better, my energy was up, stomach problems more infrequent, and the anxiety slowly disappearing, bringing back my happy demeanor.

During that time I asked God why. Why he needed to do this at this time, when I had so much on my plate. And I came to the conclusion that he didn’t do this to me, but gave me hardships to realize how GREAT I have it the rest of the time. There are people dealing with anxiety that doesn’t go away with the elimination of a food. People who are sick and don’t know why. So I pray for those people. And I live my life every day as a thankful Christian, who doesn’t take anything for granted.

Gluten has a devastating effect on my body, mind, and soul. And I need to be SO careful not to consume it. It’s not a joke. It’s not a game, and it’s not a “fad diet”.

So next time you get annoyed with someone drilling the waitress about whether a food has gluten, or reading the ingredients on EVERYTHING. Please remember that its not something a pill can fix. It destroys your life for weeks.

Another shout out I need to make.

To my amazing family for sticking by me and listening to hours of worried talk

To my amazing nursing friends who helped me stay on track with classes, offered kind words, and who told me to call them at any hour if I needed anything

To my amazing roommate who walked me through numerous panic moments and nights of nausea.

And to God for getting me through this, and allowing me to go back to my life as it was.

Thank you.

Now get out there and enjoy this gorgeous fall weather! More fall recipes to come!

Happy Happy Happy Living!

~M

A side note: If you are dealing with anything I descried above, or any other unexplained symptoms… Please PLEASE get tested for gluten intolerance and/or Celiacs. There are so many symptoms that are connected and going off of it can solve SO many problems. So do it. You have nothing to lose!