Peanut Butter and Jelly Bites

Raw, gluten free and vegan…how can you go wrong? These Peanut Butter and Jelly Bites only have 4 ingredients and take about 4 minutes to make and 30 minutes to chill before you can dive in and start eating them!

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I often get super carb cravings that I used to satisfy with cookies or bread. Since going gluten free, I have been looking for something healthy curb that craving! This recipe is perfect for lunches, snacks or for breakfast. I keep a container of them in the fridge at all times!


Peanut Butter and Jelly Bites

Makes approximately 12 x 2 inch balls.

Mix everything together. If it is too wet, add more oats, too dry, more peanut butter.


Once rolled, put in the fridge for 30 minutes to set! That’s it! No seriously, that is all there is to it!

Hope you enjoy ๐Ÿ™‚

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Gluten Free Pulled Pork Tacos

I love pulled pork!! I love tacos!!! Do you see where I am going here? 

Trying to eat healthier doesn’t mean you have to eat boring! Portion control, good balance and listening to what your body tells you are key to healthy eating. My body (and my mental health) doesn’t like wheat. Some peoples bodies don’t like meat, or dairy. Eating healthy will mean something different to everyone! 

So just because my body doesn’t like wheat, that isn’t going to stop me from eating tacos! Or stuffing tacos with pulled pork! 

Making homemade corn tortillas is pretty simple and cost efficient. I wrote an article that may help you make the perfect tortillas for your pulled pork tacos. Read the article Tricks to Making Homemade Corn Tortillas


Now that you have your warm, homemade tortillas, we can stuff them with delicious and savoury pulled pork! I like to buy pork shoulders when they go on sale and make pulled pork using this recipe – Savoury Pulled Pork in the Slow Cooker. It freezes really well, so I usually portion it into freezer bags for a quick dinner. You can even drop the frozen pulled pork right back into the slow cooker to reheat.


Now all you have to do it put the pulled pork on the corn tortillas, top with tomato, lettuce, avocado, cheese or whatever you crave!

I topped mine with lettuce, tomato and low fat blue cheese!! 


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Tricks to Making Homemade Corn Tortillasย 

Ok, so let me start off here by saying store bought corn tortillas are gross! They might even be cardboard marketed as food to people who don’t eat flour! I cannot image anyone from Mexico buying them. Nope, people from Mexico know how to MAKE a good corn tortilla and believe me, they don’t taste like cardboard in Mexico! 

So, channelling my inner Mexican, I set out to make my own fresh corn tortillas at home! I love wraps and have missed them since going gluten free! There are so many options, you can throw just about anything in tortilla and call it a meal! 

I learned a lot making these! They are easy to make, but there are some  tricks that make the recipe even easier! The ingredients are super simple! Corn masa flour and water! The recipe is actually right on the back of the bag! 




  • 2 cups corn masa flour
  • 1 1/2 cups water

Using the recipe on the back, we made 16 small tortillas. In the future, I will cut the recipe in half as left over corn tortillas the next day are…..well gross like cardboard, LOL!

Tricks I have learned that they don’t tell you on the bag:

  • You will usually always need more flour than it calls for! Maybe it’s the humidity in the air around here, but every time I make these, I need to add more than the recipe calls for.
  • Add salt and other spices to compliment whatever you are using the tortillas for. I like to use cumin, chili powder and maybe even throw in some parmesean cheese! It really adds to the tortillas! 
  • Mix the dough so it cuts like a soft cheese. To make 16 tortillas, I made one big ball, then cut it in half, the cut those pieces in half and so on and so on until I had 16 small balls. When you cut the dough, it should have a cheese consistency and stay intact. Too mushy and it will stick, to dry and it will fall apart.
  • Use parchment paper under and over the dough balls when rolling them out. I don’t have a tortilla press (and can’t see me buying one when I have a really nice marble rolling pin!) so it takes a little experience to get the dough nice and circle! Putting the dough between parchment means no sticking and it is easy to roll out really thin and still get it off the paper and into the pan. 
  • Roll them out and get them right into the pan to fry them. They dry out pretty quick, resulting in them cracking and falling apart. I roll and fry at the same time! 
  • Eat them all that day! Hot and steaming is best! Like I mentioned, next day tortillas are like store bought ones…. cardboard!


Hope this helps you make delicious homemade tortillas to use in your recipes! 

Bon appetite!!

 

30 Days Gluten Free!


30 days have come and gone! We committed ourselves to going gluten free for one month and we did it! I’m not going to lie…..it was super easy!

I feel less anxious, have a clearer head and although it wasn’t the reason for going Gluten Free, my clothes are much looser! 

There was a lot of factors for making it so easy! First, I would like to thank all of the great people I have met through this blog! Your comments, ideas and encouragement have kept me going! It has been great making these connections and I look forward to reading all of your posts and comments in the future!

I would also like to thank Pinterest for giving me so many great recipe ideas that I pretty much forgot about wheat! I wish I had posted each and every recipe to share with you all! I don’t remember ever eating so good or enjoying cooking so much! 

Another factor that made it so easy is my husband! He also made the commitment and has been right beside me the whole time! Having someone go on the gluten free adventure with you does make it that much easier! 

So after 30 days, I am committing to another 30! Why go back now when I am feeling so great, have met so many awesome people and am eating better than ever! July starts tomorrow and I am going to start working on getting sugar out of my diet! 

Onto another healthy lifestyle adventure ๐Ÿ˜

The Benefits of Eggs

Since taking wheat out of my diet, I have replaced it with some new menu items that I can’t seem to get enough of. Tomatoes, potatoes and….eggs!

It seems every other day I am reaching in the fridge to make some kind of egg dish for lunch! Whether it be scrambled, poached or just plain old hard boiled, it seems my body is craving eggs with a whole new aggressiveness! 

A lot of websites classify them as superfood and being the google geek that I am, I wanted to know why, and what it is about eggs that keep me coming back so often! 

Other then Eggs being extremely nutritious (Vitamin A, Folate, Vitamin B5, Vitamin B12, Vitamin B2, Phosphorus, Selenium, Vitamin D, Vitamin E, Vitamin K, Vitamin B6, Calcium and Zinc) they come high in protein with 6 grams and are only 77 calories each! Eggs are one of the only foods that contains almost every nutrient that our body needs! That could be the reason for the cravings!

The best part of that 77 calories is that they are extetemly filling, so you don’t need many to have a satisfying lunch! Two eggs and a tomato will run you under 200 calories and you will be stuffed for hours! 

Depending on where you get your eggs, some of them contain omega-3 fatty acids, depending on what the chickens have been fed (always check the box). We get our eggs fresh, organic and local from the farmers market. A little more money but worth the health benefits! Eggs are considered a complete source of protein as they contain all eight essential amino acids…..as if tasting good weren’t enough!

Ok, so now I love them even more! They are like the perfect food!! 

Another amazing point to acknowledge here is that they are inexpensive! That is important to me considering the way I have been going at them! We easily go through 2 dozen a week in this house and there is only 2 of us! Studies do show you can eat 3 or more eggs a day with no adverse side effects! Thank goodness! I was getting worried I was going to start growing feathers ๐Ÿ˜

So I hope you enjoyed your eggs today! There are so many great recipes out there, it is impossible to get bored!  

Savoury Pulled Pork in the Slow Cooker

I love to cook, but sometimes it is hard to find the time. Staying on track for me means I always know what the next meal is, and prep for it in advance. If not, I get totally flustered and decide to go out for dinner! Never a wise choice! 

Although many people associate slow cookers with winter soups and stews (which I adore on a cold snowy day), they are also perfect for hot, busy summer days when you don’t want to turn on the oven and you dont have time to light up the BBQ. 

Last week pork shoulder was sale and I immediately thought about pulled pork! Although I won’t eat it on a bun anymore, it is totally amazing on homemade corn tortillas, on salad or alone with some mashed potatoes!! 

There are many great recipes out there, and I usually make my own BBQ sauce for pulled pork, but this time I felt like something a little more savoury. I was really happy with this rub. It made flavourful and melt in your mouth pulled pork that only gets better with more time in the slow cooker! 

Ingredients

  • 3 lb pork shoulder
  • 2 tbsp paprika 
  • 2 tbsp garlic powder
  • 2 tbsp onion power
  • 1/2 tsp cayenne pepper
  • 2 tbsp brown sugar
  • Salt and pepper to taste 
  • 1/2 cups apple cider vinegar + 1/2 water for bottom of the crock pot 


Easiest recipe ever! Put vinegar and water at the bottom of slow cooker. Roll the entire pork shoulder (or any other cut of pork) in the dry rub until it is completely covered. Carefully place in slow cooker and set on low for 10-12 hours. 


After it’s cooked, it will shred beautifully! I cooked mine on high for another 30 minutes after shredded to soak some of the delicious juices into the pork! 



We made pulled pork tacos for dinner, pulled pork baked potatoes for lunch and froze the rest! Talk about getting your money’s worth ๐Ÿ˜