Paleo/Vegan/Gluten Free Almond Flour Pancakes

Disclaimer: I now serve as a Barney Butter Ambassador. BB provides me with product only, in exchange for use in my daily life. You all know I’ve been obsessed with BB for years, so I’m excited to begin my ambassadorship with them!

Okay, for someone who has to eat gluten free, egg free, and low carb, pancakes are far from the simplest breakfast option. FAR FROM.

However, when BB sent me their almond flour to play with this quarter, I knew one of my first attempts would have to be delicious fall pancakes that are not only GF/EF, but also don’t have any added fruit purees that wreck havoc on my morning BGs.

And folks, I’m proud to say I’ve done it.

My family has a tradition of pancakes on Thanksgiving morning while we watch the parade. For the last couple years, I haven’t found anything worth eating or sharing. This year, I’ll be stacking these high and reigniting our tradition.

Paleo/Vegan/GF Pancakes

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Paleo/Vegan/GF Fall Pancakes

Yield: 3-4

Ingredients

  • 1 cup almond flour {I used Barney Butter Almond Flour, made in a peanut-free facility!}
  • 1/2 cup cassava flour {I used Otto's}
  • 1 1/4 cup almond milk {I used Califia Farms}
  • 2 tbsp. almond butter {I used Barney Butter Smooth}
  • 1 tsp. honey
  • 1 tsp. cinnamon
  • 1/8 tsp. baking soda
  • Ingredient of choice to continually grease the pan
  • Berries, or topping of choice

Instructions

  1. Combine flours.
  2. Add remaining ingredients + baking soda and stir until well combined.
  3. Grease the pan well + drop pancakes when hot {it took me 3 batches in my pan to use all batter}
  4. Flip when edges turn brown {don't wait for it to bubble, because it may not!}
http://adifferentsurvivalguide.com/2017/10/paleo_vegan_gf_almond_flour_pancakes/

Take it easy, but take it.

Brianna

PS- These are delicious with some maple syrup for that fall flavor {Cary’s makes a great sugar free syrup!}

Afternoon Tea with Schär 10 Grains and Seeds!

Anyone in the celiac community– from newly diagnosed to an old pro like me– can recognize the yellow packaging from anywhere: Schär.

Not only are they the makers of the #1 selling, best GF bread in the US {with a huge line of products abroad I know those of us here in the States are eagerly awaiting!}, they have lines of cookies, crackers, pizza, pasta, and frozen meals we can all count on.

When Schär reached out to me as a member of their blogger team last month about the launch of their brand new 10 Grains and Seeds Bread, my wheels started turning– what could I do with this new goodie?!

Well, first let me tell you a little about this unique sourdough recipe that’s made with ancient and whole grains.

10 grains and seeds?! Yes, you read that right. This fiber-packed loaf has…

  • Rice flour
  • Quinoa seeds
  • Pumpkin seeds
  • Flax seeds
  • Sunflower seeds
  • Millet flour
  • Buckwheat flour
  • Quinoa flour
  • Amaranth flour
  • Chia seeds

Wowie, right? + it’s sweetened with a little honey and agave.

So, I put this delicious new bread to the test…I decided to make a tea party!

Schar 10 Grain & Seed Bread Tea Party

Top level: nut butter {I used my Barney Butter!} + sliced strawberries

Nut Butter + Strawberry Tea Sandwich

Middle level: jelly + cheddar cheese

Jelly + Cheese Tea Sandwich

Lower level: cream cheese {I used my Green Valley Organics lactose free!}, cucumber, lox, and capers

Cream Cheese + Lox Tea Sandwich

There are lots of tea sandwich fillings you could make with this new product– the bread holds together extremely well {even with all the cutting, handling, and more! Didn’t even toast it!}, though don’t try to make these far in advance because they will get soggy from the filling! The benefit and curse of being so light and airy!

Want to win a month’s supply to make your own tea party? Head over to my Instagram to win! PS- There’s also a coupon waiting for you on the Schar site here.

Take it easy, but take it.

Brianna

*This post was sponsored by Schär. All opinions are my own, as always!*

18th Anniversary + Myabetic James Compact Case Review

Well, I’ve reached another September 17th. This year, in 1999, was just after my T1D mom turned 40 and had a 4-year-old child who wouldn’t stop trying to drink her bath water. While I don’t particularly focus on, or celebrate, this anniversary, I do treat each September 17th as a day to renew my strength, knowing I’ve worked hard to care for myself for another year with T1D. + knock-on-wood, no complications.

I want to take this anniversary to focus on something great– Myabetic cases!

As you know, I’ve reviewed the Cherise bag in the past– which is perfect for a day on the go and check out the post for a coupon code! When I reached out to the team at Myabetic in need of a little case to combine my meter and my syringes/vials for my work bag/smaller purses, I found myself anxiously awaiting a delivery of the James compact case, in quilted black gloss.

A word from the *now* wise– be careful when opening the box with scissors! It’s tightly packed in there!

Anyhow, I immediately loaded this baby up with my meter, strips, 2 vials of insulin, syringes, clicker, and alcohol wipes– outer pockets got a spare battery and spare lancets in one, room for my cash/odds and ends in the other {if I don’t need my full wallet}!

It arrived just in time for a quick overnight trip for work, so this beauty flew the skies + was whipped out for that morning long-acting in the airport bathroom. No one blinked when I took it out — as a matter of fact, one woman said– “I love your bag!”– little did she know what I had tucked inside!

James Myabetic Case James Myabetic Case Inside

I love my Myabetic bags more and more every day. Next on my list? The new Brandy backpack!

Here’s to another year with T1D– with all the highs and lows, literally and emotionally, but little glimmers of light and hope with things like beautiful supply cases that don’t feel so medical.

Take it easy but take it,

Brianna

*Myabetic sent me this bag free-of-charge; as always, opinions are my own*

Quick Dinner: Turkey Meatballs and Zoodles

Well, I’m realizing {thanks to those commenting on my Instagram!} that you all like to see my easy meal ideas but you also want to know how to make some of these things!

Okay, that’s not all that unexpected. But now that I know there’s an audience, I’m going to start posting recipes of things that I see you all want to make.

So, here’s the first quick dinner: turkey meatballs and zoodles!

Zoodles + Turkey Meatballs

I’ve been saving up for an Inspiralizer— I currently use a mini spiralizer I found on Amazon for really cheap and it’s on it’s last legs! But, you can indeed get a low-cost one to give zoodles {and other spiralized veggies/fruits} a try.

I love zoodles because they’re not only fun to make + eat, but super low carb!

See the recipe below; I’ve included the brands I love but this post is not sponsored.

Print
Quick Dinner: Turkey Meatballs and Zoodles

Yield: 3-4

Quick Dinner: Turkey Meatballs and Zoodles

Ingredients

  • 1 lb lean ground turkey
  • 3-4 thin zucchinis {so they fit your spiralizer/don't have many seeds!}
  • BBQ sauce {I use Sweet Baby Rays}
  • Ketchup {I use Heinz; nice and easy!}
  • Parmesan cheese {shredded or grated}
  • 1/4 c GF bread crumbs {I absolutely love my old standby, Gillians, that are top 8 free too!}
  • Garlic powder/onion powder
  • Salt + Pepper
  • Olive oil for pan + non-stick spray or parchment paper for baking sheet

Instructions

  1. Preheat oven to 350.
  2. Spiralize zucchini into a bowl, lightly salt, and set aside for 10 minutes while you make the meatballs.
  3. In a bowl, combine ground turkey, generous squeeze of BBQ sauce and ketchup {about 1/3c each}, handful of parmesan, breadcrumbs, few shakes of garlic + onion powders, S&P to your preference.
  4. Mix well.
  5. Spray non-stick onto a baking sheet or line with parchment paper.
  6. Using a tablespoon measure, scoop meatballs and line up in rows on the baking sheet.
  7. Put in oven for 30 minutes, setting timer to turn at 15 minutes.
  8. After turning the meatballs, heat non-stick skillet with a few tbs. of olive oil.
  9. Take zucchini and place into heated oil.
  10. Turn gently several times over next ~10 minutes, until cooked to desired softness.
  11. Remove meatballs from oven and zoodles from skillet; serve warm.
http://adifferentsurvivalguide.com/2017/08/quick-dinner-turkey-meatballs-and-zoodles/

Take it easy, but take it.

Brianna

No-Bake Gluten Free, Egg Free, Lactose Free Cheesecake

Alas, the long awaited cheesecake recipe.

I’ve posted photos of my favorite dessert many times on Instagram {@breezygfreezy} and continually get the comment: “Recipe please!”

Well, I’m finally getting around to it.

I’ve always loved cheesecake– my mom has a famous recipe and made it for many special occasions when I was growing up.

Her recipe morphed into a perfect GF cheesecake that I enjoyed for years, but when I was slammed with a severe egg intolerance, everything cheesecake came to a screeching HALT.

How could we re-make Brianna’s favorite dessert {again} so it’s safe?!

Well, folks. We did it– thanks to my mom’s ingenuity, some recipe tweaking {okay, a lot}, and some of my favorite products. This recipe/post is not sponsored– I’m simply sharing it because it’s:

a. absolutely delicious

b. the perfect breakfast, lunch, dinner, snack, and midnight treat

c. only possible because of the brands I’ve found and fallen in love with over many years

No Bake Cheesecake GF/EF/LF

Without further ado…

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No-Bake Gluten Free/Egg Free/Lactose Free Cheesecake

Yield: 12

No-Bake Gluten Free/Egg Free/Lactose Free Cheesecake

Ingredients

Instructions

  1. Put cookies into food processor and pulse until crumb texture.
  2. Add melted butter and mix.
  3. Press cookie-butter mixture into 9 inch springform pan.
  4. In a stand mixer/using hand mixer, beat cream cheese, sugar, and vanilla until smooth.
  5. Remove from mixer and gently fold in the Cool Whip.
  6. Fill crust with filling.
  7. In a small pot, melt Smucker's Sugar Free Jelly over low heat until liquid consistency.
  8. Slice strawberries and arrange as desired.
  9. Drizzle warm jelly liquid over the top.
  10. Chill in fridge 2-3 hours or longer before serving.
http://adifferentsurvivalguide.com/2017/08/no-bake-gluten-free-egg-free-lactose-free-cheesecake/

Take it easy, but take it.

Brianna