OOPSIES!  GLUTEN FREE
Belinda's Fit Tips 

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6–8 depending on size.
3 eggs
100 grams (3.5 ounces) of cream cheese
a pinch of salt
1 teaspoon baking powder or cream of tarter (can be excluded)

Separate the eggs, with the egg whites in one bowl and the egg yolks in another.
Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.

Mix the egg yolks and the cream cheese well. If you choose, 1tsp of cream of tarter or baking powder (this makes the Oopsie more bread-like).

Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.

Put 6 large or 8 smaller oopsies on a baking tray.
Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.

You can eat Oopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds.

 

Some Favourite Recipes

 

"The Everything Gluten-Free Slow Cooker Cookbook: Includes Butternut Squash with Walnuts and Vanilla, Peruvian Roast Chicken with Red Potatoes, Lamb ... Pumpkin Spice Lattes...and hundreds more!"

This is a great collection of gluten free crock pot recipes. I couldn't exist without my crock-pot, so these are really usefull. Just put all the ingredients in the crock-pot first thing in the morning and then head off to work-to be greeted by a wonderfully cooked meal when you arrive home. Very easy!

 

VIC'S MOTHER'S RABBIT STEW

Vic kindly sent me this recipe when he knew I had been diagnosed as Celiac.

He comes from country Victoria (Bendigo area) Australia.

This is a great hearty meal that you could also cook in a crock-pot.

What you need:

1 big deep stewing pot

1 can of peeled tomatoes

1 small can of tomato paste

1 large onion (chopped up)

1 green pepper (chopped up)

2 bay leaves

juice of a whole lemon

generous handful of fresh parsley (chopped up)

½ teaspoon of thyme

½ teaspoon of marjoram

½ teaspoon of Sage

½ teaspoon of black pepper (grind it up yourself is best)

2 large carrots sliced into chunky rings

2 cloves of garlic chopped into chunks (you can omit this if you are too scared to get bad breath or you are on a strict FODMAP diet)

1 small handful of fresh basil (dried basil is OK if no fresh stuff avail. 1 level teaspoon)

6 medium mushrooms cut up

¼ kilo of green stringless beans cut up (leave them out if you hate beans)

1 or 2 good size rabbits that you have just caught cut into pieces

1 Bottle of white wine or cheap cask, who will know if they can’t, see it go in.

 

How to do it :

Roll the bits of rabbit in corn flour (the one made from corn) or whatever flour you want to use if you are not into healthy food. Lightly fry the rabbit in the pot using cold pressed light olive oil, till browned.Get the rabbit out after browning.Now chuck in the chopped up onion & green pepper, (not before) and fry until soft but not browned.After this is done chuck the rabbit bits back into the pot on top of the onions and pepper.Most of the other stuff can be turfed in, the can of tomatoes, tomato paste, mushrooms, bay leaves, garlic, carrots, beans, thyme, marjoram, sage, black pepper, along with a slurp of white wine. Hey make that 2 slurps, have one yourself. Now cover the lot with water, not to much just enough to cover and cook on high for about ½ hour. After this time turn the heat way down and cook on a low heat for another 1-½ hours at least.

Important to note, this cooking time is very boring so while you are waiting have another glass or 2 of wine yourself to help relieve the boredom. Lets hope that before you get too under-the-weather the time has passed quickly enough that you can do this next step, otherwise get someone to help you but keep them of the cask!

Turn off the heat and chuck in the rest of the green herbs the basil and parsley. Don’t forget to add the lemon juice too. Don’t cook any more, leave it to Stew. If you need to thicken this lot then you can do it easy by mixing up a bit of cornflower or other gluten-free flour with a bit of cold water. However this stew should not be too thick as it will taste better.

And if you know people hate rabbit then tell them its chicken they won’t know anyway.Serve this all up with Boiled potatoes along with any other of your favorite vegies.

One last thing, make sure that you put out some really nice crisp gluten-free fresh bread. Enjoy! 

The Summer Eats Recipe Collection  is a combination of 16 summer inspired and client favorite paleo recipes along with 15 original and unique clean cocktails. Yes, I said cocktails! This is from Celebrity Paleo chef to the Hollywood stars: Mary Shenouda. The recipes not only look amazing , they taste fantastic!

GLUTEN FREE AND WEIGHT LOSS

GLUTEN FREE & WEIGHT LOSS

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