MFJ V.05 || An Update

Since January 2, I've been on and off doing Whole30 rounds. You probably already knew that if you've read my previous posts, or follow me on Instagram. To date, I've completed 3 full rounds and am currently doing my 4th. It's crazy sometimes to think of how far I've come! I remember being so anxious before I started round 1. I also remember thinking I'd for sure mess it up and not complete a full round, but look at me now! 

My life has changed for the better, and everything is coming together. Whole30 honestly makes me feel amazing, and I'm definitely working hard to make this a lifestyle change. It can be tough some days to distinguish the difference between a diet and an actual lifestyle change, especially when there's donuts and candy at work. 

I started to incorporate exercise in April. I started with a spin class, but that's over now. As of last month, I now do stairs, hills, running, and 30MinuteHit. My secret is having a workout partner, haha! It holds me accountable, it helps me to encourage her and myself, and it makes it a lot more fun. My goals for myself include:

• Drinking at least one of my giant green jugs of water, every day. (I have yet to measure how much water is actually in it...)
• Exercising in some form at least 4 times a week.
• Finding balance with Whole30 and regular day-to-day life. I'm not sure what balance means for me, but I'm figuring it out.

A huge motivator for me was when Healthy is The New Skinny reposted and shared my photo. I treated myself to one of their tank tops and wore it the day after it arrived. I always get "wow I love your shirt!" when I'm wearing it while at work and when I'm working out. I used their hashtag, #healthyisthenewskinny in my photo and then they reposted it on their Instagram, Facebook, and Twitter! It has over 1,000 likes and the comments are amazing. I never thought that I could be someone else's motivation or inspiration. It's...motivating! 

I am excited for what the future holds. In just 5/6 months, I've lost 35 pounds and I've become more active than I've never been. I constantly think about where I'll be next January and I get so excited every time!

Seriously, if I can do it, you can do it. Just get rid of your excuses. I MAKE the time for exercise and meal prepping now. If you want something, you make it happen. 

I love the quote, 

"If you think you can or can't, you're right."

It is SO true.

xo. Nicole

Delicious Eats || GF Thanksgiving Cupcakes!

Our Canadian Thanksgiving was on October 13th, but we had our dinner on the 18th in Camrose, Alberta. While my father-in-law and his fiance were providing everything, I wanted to see if there was anything I could do to help. We ended up getting the easy job, bringing dessert ;)

With my husband and his sister having Celiac Disease, I've gotten pretty good at making gluten free desserts. Sometimes, I don't want to make things from scratch and just buy the store bought, pre-made stuff. Pre-made gluten free products are usually just loaded with sugar and other weird ingredients to make them taste decent. We've found that making our own from scratch tastes best. 

Like I said though, sometimes I just don't want to put too much effort in. Alas, I bought some GF cake mix from Superstore and went at 'er!

Here's what you'll need for Apple Cinnamon Walnut Cupcakes (pretty Thanksgiving-ish, eh?):

• 1 box GF yellow cake mix (I used President's Choice)
• 1/4 cup unsweetened applesauce
• 1 cup walnuts, chopped
• 3 tbsp cinnamon

1|| Follow directions on the cake mix box for oven temperature and pan preparation.

2|| SUB the eggs and butter on the package directions, for applesauce (1/4 cup for everything). Add in the applesauce, oil, cinnamon, and walnuts.

3|| Mix everything together! Add in to cake pan, or lined muffin pan. Bake according to package directions.

Wait for the cupcakes to cool for 10 minutes before taking out of the pan. Cool them on a wire rack for an hour before icing. I suggest some cream cheese icing, for sure! I was lazy and bought the Duncan Hines whipped vanilla icing, which is also gluten free. 

Soooo, I don't have a picture of the cupcakes all iced and super yummy looking...as they're gone. They were delicious, and I'll definitely make them again, despite them being from a box.

I hope all my Canadian bloggers had a wonderful Thanksgiving, and I can't wait to see the recipes and festivities that my American bloggers will post about!

xo. Nicole

Gluten Free || Apple Pie Fillin'

I've mentioned how much I love Fall (as have many, many bloggers) on here a couple times, but I seriously just can't get enough. Sometimes, pies are baked while babysitting our nephews and niece. I really wanted to make a gluten free pie so that I could perfect the crust, and so Rob and his sister could eat some, but apparently it wasn't in the cards for me this weekend.

I'm not sure if regular pie filling is void of gluten, but I found a yummy apple recipe that used corn starch instead of flour. I cheated and bought the pre made pie shells though, so it wasn't completely from scratch. Shhh, don't tell anyone.

Our nephews picked some granny smith apples from a neighbour's tree down the road, and I think it adds a homey-Fall touch to the pie. Home made pie filling, with home grown apples. What could be better?

I'm still trying to work on a gluten free pie crust, but I didn't really have the time or patience at the time to try it out. Perhaps next week!

xo. Nicole

Yummy! || GF Banana Chocolate Muffins

Oh man, these muffins did NOT taste gluten free...at all! They are so moist, and so delicious. They were really easy to make, too. I came across the recipe while I was browsing some blogs (like every morning) and drinking my coffee. I figured that even though it's friggin' hot in our house, I still want to bake, and darn it, I want muffins!

I used a Pyrex bowl that I found in the cupboards at my dad's house. In the last couple years, I have fallen in love with Pyrex! I feel like I'm baking with my grandma or my mom when I use the dishes on my own. This bowl was just big enough to hold all the wet and dry ingredients together. Cute and functional.

My muffins turned out a little differently than the original recipe, and that may have been from the oodles of chocolate chips that I added. They're a wonderful addition, and next time I'm thinking pecans too, no? You can find the delicious recipe on Linen + Leaves. She even made it easy to print so that you don't have to lug your laptop around like I did. 

What have you baked lately?

xo. Nicole

Yummy! || Gluten Free Poutine

One of the best things in Canada, is the poutine. I guess this isn't really a "real" one, because it's not with cheese curds, but it's made with shredded cheese. Does that count for anything? 

One of the faults of a poutine is that it's made with gluten in the gravy, which doesn't agree with my husband. There are gravy recipes that can be made with corn starch instead (and they're tasty!) but sometimes it's just easier to get the packaged stuff. Clubhouse finally came out with a gluten free gravy mix, and it's so delicious! 

You'll need:

- 1 package fries

- Shredded cheese

- 1 package Clubhouse gluten free gravy mix 

- Green onions, chopped

- Any seasonings that you prefer

To make, it's pretty simple. 

- Bake the fries as directed on the package

- Make the gravy according to the package (1 cup water, add mix and stir until boiling + simmer for 4 minutes)

- When out of the oven, put the cheese on top immediately

- Add gravy on top
- Sprinkle some chopped green onions on top

I also added some garlic plus seasoning and some salt for more taste. You can add whatever seasonings that you like, though!

I hope you enjoy!

xo. Nicole

Delicious Eats || GF Stir Fry

Oh my gosh you guys, we finally came across some gluten free teriyaki sauce that isn't home made! It's definitely our favourite so far. I now use it whenever I get the chance to, and I used it recently to make some stir fry! It's pretty simple to make, quick too!

Enjoy!

xo. Nicole

Gluten Free Baking!

The hubs received this cookbook as a Christmas gift from my step-mom, and it is amazing! It's called "Gluten-Free on a Shoestring" by Nicole Hunn. It explains the best and cheapest way to eat gluten-free, and the recipes are super yummy!

So far, Rob has made the szechuan meatballs and spaghetti, and some dinner rolls. I've made the blueberry banana muffins and chocolate chip cookies. Rob enjoys having muffins for breakfast during the work week, as they help keep him full until his lunch break. So far, the recipes don't taste like the stigma of gluten free food. They taste better than using regular flour!

I've been asked to share the Blueberry Banana Muffin Recipe, so here it is!

Banana Blueberry Muffins

Makes 12 muffins (it made 14 for me)

Ingredients:

• 1 stick (8 tbsp) unsalted butter, at room temperature
• 2/3 cup sugar
• 1 tsp pure vanilla extract
• 1 extra large egg (I used 2 medium), at room temperature
• 1/2 cup sour cream (low fat is fine, nonfat is not) - (I used 5%)
• 2 medium size ripe bananas, 1 mashed and 1 diced (I used 2 mashed, 1 diced)
• 1 1/2 cups all-purpose gluten free flour (I used 1 1/3)
• 3/4 tsp xanthan gum
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp kosher salt
• 3/4 cup frozen blueberries

Directions:

1. Preheat the oven to 350*F. Line a standard 12-cup muffin tin.
2. In a large bowl, cream the butter and sugar together until light and fluffy. Add vanilla, eggs, and mix until well combined. Add sour cream, mashed bananas, and mix again. Add the dry ingredients, leaving 2 tbsp of flour in a separate small bowl. Beat the batter until it becomes thicker and a bit more elastic.
3. Carefully fold the diced banana into the batter. Toss the blueberries in the 2 tbsp of flour, and then fold into the batter. Divide batter evenly among the muffin cups.
4. Place in center of the oven and bake for 20-25 minutes (My 14 muffins took 30 minutes and 30 seconds) or until the muffins are brown around the edges and a toothpick comes out with a few moist crumbs attached.

I hope you enjoy! Send me a picture, or comment with the link, if you make these! They are SO good and not dry at all! You can also make these with regular flour, just take out the xanthan gum as well.

xo. Nicole

Cloud 9 Gluten Free Chocolate Chip Cookies

Since R (the fiance) can't eat Gluten anymore, we've been looking for alternatives for him to eat. It's not all about going to buy the specifically Gluten Free baked goods or bread, it's more about changing our eating habits. Instead of buns and such for dinner, we'll have salad and some meat. It's a healthier lifestyle but it's pretty hard to get used to. I've decided to make the change as well because when we have children, they probably won't be able to eat Gluten either. It's just easier to make it a Gluten Free household so it's fair and less chance of cross contamination.

That being said, a treat once in a while isn't so bad, just like everyone who CAN eat Gluten. R heard about a store in downtown New Westminster called Cloud 9 and it's supposed to be really good. He went down there one day and picked up this Gluten Free Chocolate Chip Cookie mix! I gave it a go today.

They smelled SO good and they taste the same. They're sooo chewy :) We're definitely going to be buying this mix again. I was hoping to find a recipe for GF cookies from scratch, though. 

Have you made anything Gluten Free lately?

xo. Nicole