A Wheat Clarification

In past posts I talked about how recently I have become gluten intolerant and have posted a couple delicious gluten free recipes (with more to come, to be sure :)) I also mentioned how wheat has changed over the years, with many new variations on the market today, making our breads light and fluffy with the added gluten.

With that being said, I mentioned how I'm not able to eat anything with this wheat anymore, due to my gluten intolerance. Makes sense as it's the gluten content that is higher in these new wheats. However, I just want to clarify, I never meant, nor implyed, that these new variations of wheat were unhealthy, unsafe, hazardous to your health, or unfit to eat. Unlike GMO (genetically modified) corn, which is rendered inedible, but still broken down and turned into ethenol, high fructose corn syrup and filler additives to many of our foods, these new wheat variations are still very much edible, completely safe to consume, and quite enjoyable, if you're not celiac or gluten intolerant.

 If it wasn't for my gluten intolerance, I would continue to enjoy my thick slices of bread smeared with honey, those fluffy pancakes dripping with syrup, and toasted english muffins topped with egg, bacon and cheese. To be sure, I miss fluffy bread. Much of what is available on the market that is gluten free has the consistancy of cardboard and is dense, dense, dense.

That is why I was so excited about discovering a farm which sells the original, ancient variety of wheat, as it's lower gluten content allows me to still enjoy some of my favorite carb foods, without feeling like I've swallowed a rock. And as I have many friends who are gluten intolerant and/or celiac, I'm always looking to find new and yummy items and recipes that are safe for us to consume with joy.

I personally have friends who grow these new, hardy variations of wheat and I encourage you to start, or continue, supporting your local farmers who do, and feel good about it too. As I'm married to a man who still loves his bread and buns...and cinnamon buns, and have a very large family who does as well, normal flour will still be readily available in my home, just not for my personal consumption.

I hope this helps to clarify what I had said previously and so, enjoy that homemade hamburger, that loaf of cheese bread fresh out of the oven, or that slice of toast with honey, whether it be made with the orignal strains of wheat or the new variations.

Happy Eating!

The Growing Green Monday Feature: Sweet Pure Honey

There's nothing quite like cutting a deadline close. 10 minutes to spare, but such is the life of one with a little babe who's attention takes priority. :) Enjoy this week's growing green feature!

SWEET PURE HONEY

photograph by Giselle Nerlien*

I'm quite excited about this weeks growing green feature as it talks about one of my favorite foods...honey.

Sweet Pure Honey is a home business on fire, growing rapidly as people discover their amazing honey, face and body products, candles, and even clothing!

Sweet Pure Honey is located in the prairie community of Porcupine Plain, however Stella now produces the face and body products in Medicine Hat. Owners/beekeepers/artisans Stella Sehn and Sheldon Hill "handpack their natural honey and handmake their lip balms and candles. They have enough bees to occupy 400 hives", which as you can imagine, keeps them quite busy, nevermind making their other products.

photograph by Giselle Nerlien*

You may be wondering what is so great about Sweet Pure Honey's honey. What makes it different from any other honey? As someone who has consumed vast amounts of honey over the years, in all forms, let me tell you, never before have I tasted anything so silky, smooth, rich, and exotically delicate. "Sweet Pure Honey is the unprocessed, concentrated nectar of flowers". Never before have you tasted anything of such perfection.

photograph by Giselle Nerlien*

Sweet Pure Honey puts their honey through a unique process that I have never seen or heard of anywhere before. The raw honey is extracted and poured into jars by hand. It's then frozen where it naturally sets up to a beautiful, white, spreadable honey butter. The honey "is harvested and packed fresh for their customers", so you can be sure of only the best and freshest in every jar you buy. I had some tonight on a rice cake and it was all I could do to stop myself from digging into the jar with a spoon and eating it plain.

photograph by Giselle Nerlien*

photograph by Giselle Nerlien*

photograph by Giselle Nerlien*

photograph by Giselle Nerlien*

You can get their honey in three flavors. The original, white honey butter, a cinnamon honey butter and a cocoa honey butter. I've sampled all of them and they are fantastic and a must try. I guarantee you will love and become addicted to this extraordinary honey.

On top of this honey being so delicious, Sweet Pure Honey supports the Fair Trade Movement and ensures their farmers "are all paid fair value for their crops". So many times we only think of Fair Trade as being connected to those working in a third world country, and I am just as guilty of this. But rest assured, Sweet Pure Honey has thought of our local farmers' wellbeing and supports them accordingly.

photograph by Giselle Nerlien*

In addition to making honey, Sweet Pure Honey also uses the beeswax to make heavenly scented candles.

The raw beeswax is collected right from the hive and "is unfilltered and not refined. It contains pollen, traces of honey, and propolis" and has all it's natural properies intact. I don't know about you, but I love burning beeswax candles. The aroma is near intoxicating. To reveal a little secret, I find it hard to resist just sitting and sniffing beeswax candles. It's a little weird, I know, but we all have our vice right?

photograph by Giselle Nerlien*

photograph by Giselle Nerlien*

Now let's talk about Sweet Pure Honey's Face and Body line. They take two natural ingredients that we all love, coconut oil and beeswax, and gently blend them together to make the most amazing lip balms and body balms. I use the tinted lip balm everyday, which is also filled with natural MICA minerals to create a nice sheer color. My lips have never felt so moist!

I also swear by the body balm. My little baby girl had some dry, red cheeks forming due to teething, and I used the body balm on her cheeks. By that night all the redness was gone and by the next day her cheeks were back to their smooth, moist and perfect self with no sign of dryness. Plus she then had a faint fragrance of honey that wafted around her all day, which I didn't mind in the least.

 

photograph by Giselle Nerlien*

photograph by Giselle Nerlien*

photograph by Giselle Nerlien*

Sweet Pure Honey also makes lovely organic perfume sticks which use coconut oil and beeswax along with tantalizing essential oils to create a fragrance you'll be sure to love.

photograph by Giselle Nerlien*

And they have soap too! Made with creamy coconut oil, glycerin and essential oils, a bath turns into something special and your skin feels oh so lovely.



photograph by Giselle Nerlien*

Sweet Pure Honey is growing and it's exciting to see something local gaining vast popularity. I encourage you to check out Sweet Pure Honey's website www.sweetpurehoney.ca for their history, full detail on all their products, price list and how to order. You can also find Stella at the Medicine Hat Farmers Market selling her products alongside the most amazing honey you will ever eat.

Now all I need is some fresh, warm bread made with gluten intolerant friendly wheat and smather it, yes smather, with some delicious, white honey butter.

photograph by Giselle Nerlien*

Stella and Sheldon and their 3 beautiful children



Now for something fun and FREE! That's right! I have some Face and Body products from Sweet Pure Honey that I'm giving away for free. Simply follow the instructions below to have your name entered into a draw for some awesome products to try out! (This is for Medicine Hat residents only as I'm unable to mail these products).

1. Answer the following question via email to growing.green27@gmail.com

 -There is a new facial cream that has effects on your skin similar to that of botox. What is the secret ingredient that causes this effect? hint - the answer has to do with those responsible for today's feature.

2. Comment below and tell me your favorite food, recipe or thing you like to eat with honey or use with honey. I always like to try out something new :) (everyone can do this, no matter where you live!!!)

next week's feature hint: A wide expanse of woodland located in Rohan

*Note: All photographs were taken by Sweet Pure Honey's photographer and consulting partner Giselle Nerlien. If you are interested in her work please email her at photoartbygiselle@ymail.com or check out more photos at http://www.flickr.com/photos/gisellenerlien/

Happy Eating!!!

Summer Fair and Market fun!

The day was perfect. 28 degrees out, not a cloud in the sky, and a soft cool breeze to fool you into thinking your skin would not burn. Just the way I like it. Especially if it means a day at the market. The market I speak of, is Millarville Market, located at the Millarville Racetrack, just South of Calgary. It's a massive outdoor market with everything from your local produce, bountiful baked goods, exquisite art, and everything inbetween. It's a place where laughter abounds and vendors are quick to offer a smile and friendly greeting.

But today was not just another ordinary day at the market. Today was the Priddis Fair. The 105th Annual Priddis Fair, to be exact, with all kinds of fun for the family. One could enjoy a tractor pull, horse jumping, bouncing in jump castles, parade, pie eating contest, horses that make ice cream, petting zoo and face painting, just to name a few. Along with this, there were the hundreds of entries for different competitions, from chickens to wheat bundles, to delicious home made goods, to art of all kinds. It was a good, old country fair, and it was a delight.

As the throng of thousands converged upon the grounds, seemingly all at the same time and all intent on enjoying the festivities, I found myself among them, waundering through the endless rows of white tents, intent on finding something new and intriguing. My search was not in vain, and I'll expand on some of my finds at a later time, (stay tuned for my weekly feature on Mondays to discover some wonderous new businesses and products!). I met many lovely people whom I had great conversations with, I sampled delicious foods and beverages of all sorts, laughed a lot, and came home with, what I hope will develop, into some new friendships.

My very talented husband, Hayden, is a vendor at this market, where he sells his beautiful artwork and has become part of the market family. I feel as though I've been grafted into this family as well. The comradery between vendors is a breath of fresh air and one I encourage you to experience. I'm not saying you need to become a vendor and sell your creations (although that is always an option) to experience this, but you will sense it just being there to purchase your weeks supply of fruites and vegetables and whatever else strikes your fancy.

The fair may be over for this year, however the market continues on, every Saturday from 9am-2pm, until Thanksgiving (Oct 6th), so there's still time to come and explore before the snow flies. You won't be disappointed and the beautiful drive alone is worth it. No matter where in Alberta you may find yourself, a Saturday drive is always a fun adventure.

till next time!

Gluten Free Cream Filled Chocolate Cupcakes

For those of you who thought, because of my new going local project, I wasn't going to write about anything else, you were mistaken. The mish mash shall continue indeed. Gotta keep you guessing about what could come next :)

Today I share with you a recipe I endeavoured (and succeeded I might add) to create. My husband had his birthday yesterday, and so instead of cake, I made some cupcakes! What could be better then multiple mini cakes? :) Hayden grew up eating Hostess Cupcakes. You know, the ones filled with an insane amount of preservatives and last 1000 years? Ok, I'm exaggerating a little. Anyway, they were his favourite and he wanted me to try out this recipe.

In this gluten free cupcake book, there is a new take on these classic favourites from our childhood, with no chemicals, no refined sugar, and no gluten. Could life get any better then this? I submit that it cannot! Ok, maybe it can, but still.

I actually never had any intention on blogging this recipe, however I've had many people ask for the recipe, so this is the easiest way to share these delicious cupcakes with everyone. That being said, I have no pictures of the process, just words, so you'll have to use your imagination on this one.

Gluten Free Cream Filled Chocolate Cupcakes

Batter

1/4 cup coconut flour

1/4 cup unsweetened cocoa powder

1/4 tsp sea salt

1/2 tsp baking soda

4 lg eggs

1/4 cup grapeseed oil

1/2 cup agave nectar

Preheat the oven to 350 degrees. Line 9 muffin cups with paper liners. 

In a large bowl, combine the coconut flour, cocoa powder, salt, and baking soda. In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.

Scoop 1/4 cup of batter into each prepared muffin cup.

Bake for 18-22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.

Now for the next part I changed it up a bit. I'll write what the book says, and then tell you what I did.

To assemble the cupcakes, remove each from it's liner. Flip each cupcake upside down, and use a paring knife to carve out a circle just a bit larger than the size of a quarter and about 1 inch deep in the bottom center of each cupcake. Save the bottom pieces to reseal the cupcakes after filling. use the knife to hollow out a bit more around the inside of the cupcakes, discarding the crumbs.

Fill a pastry bag with the Meringue Frosting (I didn't use meringue, however, I used the whipping cream frosting instead.) Insert the tip of the pastry bag into the cupcake cavities and squeeze to frill. Trim the cupcake bottom pieces to make them thinner, then seal the cupcakes with the bottom pieces.

Frost the cupcake tops with the Chocolate Ganache to a smooth finish, then decorate with the remaining Meringue Frosting, making a curlicue pattern across the top of each cupcake. Serve immediately.

For myself, I didn't want to take all the liners off and touch all the cupcakes, so I chose to, instead, cut the hole in the top of the cupcake. It doesn't make for as pretty of a cupcake, I'm sure, but they looked alright to me :) I also opted to use the Whipping Cream Frosting recipe instead of Meringue Frosting because to me, it just felt right. You can use whatever you like.

Whipped Cream Frosting

1 cup heavy cream

2 Tbsp agave nectar 

(I made only half this recipe and it was just enough for my cupcakes.)

In a deep bowl, whip the cream and agave nectar with a handheld mixer for 2 to 3 minutes, until it is thick and fluffy and soft peaks form.

Use immediately, using a spoon for dollops or a pastry bag for swirls. Or store in a glass jar in the refrigerator for up to 24 hours.

Chocolate Ganache

3/4 cup heavy cream

8 ounces dark chocolate chips (just over 1 1/3 cups) 

(I used gluten free dark chocolate melting wafers)

1 tsp vanilla extract

Pinch of sea salt

In a medium saucepan, bring the heavy cream to a boil, then immediately remove it from the heat. Stir in the chocolate until it is melted and smooth, then stir in the vanilla extract and salt.

Let the ganache stand at room temperature for 5 minutes, then transfer to the refrigerator and chill until the ganache thickens and becomes shiny and spreadable. This could take anywhere from 10 - 30 minutes, depending on the temperature of your refrigerator.

If the frosting becomes too stiff to work with, reheat the pan ever so briefly over very low heat, and stir until softened.

Use immediately or store in a glass jar in the refrigerator for up to 24 hours.

This was the first time I've ever made Ganache, and let me tell you….WOW! Was it ever rich and smooth and silky. Absolutely delicious. :)

Well, I hope you try this out and enjoy it as much as we did.

Happy Baking!

The Growing Green Monday Feature: TLC Farms

Here is the first Monday feature in my new series. I've decided that I will post just one a week. The goal is to do this every Monday. I think that will be a nice way to start off the week, don't you?

The local business for my first feature is from the Medicine Hat area. TLC Farms is located out on Hwy 3 right by the town of Whitla (just past Seven Persons) and is owned and run by Alastair and Lynn Olsen. They are a local farm selling many types of meat and poultry, such as beef, pork, lamb and even buffalo! You can also purchase chicken in many forms and the most delicious free range eggs (I get a dozen almost every week), as well as in season fruits, veggies, and herbs. They have beef and pork variety packs to keep your freezer stocked and even pre-made meals to help you on those busy work days, when you just don't have time to make a good home made meal.

"So what", you might be saying. I can get all that and more at the grocery store. If you like your processed, artificially colored and flavored, chemically altered food, then the grocery store is for you. However, if you're ready for something wholesome and natural, here's what sets TLC Farms apart from what you buy in the major grocery stores.

To quote TLC Farms from their website "(we) offer the choice of buying meat that was raised outdoors, without the use of chemicals."

All of their livestock (with exception of the buffalo) is raised on location and is free range (raised in a field, not in a stuffy barn or a feed lot). "...through the summer, (their cattle) are grazed on grass and, in the winter, are brought closer to home for protection… All of the feed rations are grown and processed by (TLC Farms)…" The Buffalo are raised in Northern Alberta where grass is abundant.

TLC Farms boasts of being chemical free. They have full control of all their products. They know who is handling the meat, how it is handled and processed and know that all those who are in contact with their products are thorough in cleanliness and adhere to the strict standards that are in place. Because of this, and also because of the natural feed they give their livestock, there is no need to bathe their meat in ammonia or other harsh chemicals that are hazardous to those of us who eat it. One has no idea who has handled the food at a grocery store, whether their hands were cleaned properly beforehand or what has been in contact with that meat. Also, with TLC Farms' ground beef, you can be assured of no "pink slime". There are no animal by-products added to their ground beef. Just pure, delicious meat, which is so lean there is no need to drain any excess fat after cooking. I pick up some ground beef almost every week as we go through it so fast. It makes the most delicious burgers, meatballs, spaghetti sauce, and anything else you can conjure up.

Another thing I LOVE about TLC Farms, is all their livestock are antibiotic and hormone free! This is a rare find indeed as you can be almost guaranteed the meat you buy at the store is chalk full of antibiotics and hormones. Another unnecessary thing we consume with our food. I'm discovering that these additives are effecting people and causing reactions similar to that of allergies. TLC Farms goes back to the roots of raising livestock, like in the olden days, and nothing is injected into their meat.

My husband and I have purchased eggs, chicken breasts, bacon, sausage, steak, and ground beef and have enjoyed it all. I personally would much rather support this local farm, knowing I'm helping them out, but also knowing I'm making a more healthy choice for my family and myself. Every step counts. Are their prices higher then you find at Costco, Superstore and the likes? They are. However, TLC Farms has a motto "You can have it good or you can have it cheap, but you cannot have both". This could not be more true. It's like comparing making burgers at home from scratch or buying a Big Mac from McDonalds. Which is cheaper, but which is better?  There is no comparison between the two and wholesome is always the best choice, even if it is a bit more expensive.

To all you Hatters, TLC Farms products are a must try! I challenge you to step away from the mass produced abundance of the big chain stores and try out the vast variety of what TLC Farms offers. Take a leap of faith. I promise you won't be disappointed. As for my family, we have become a loyal TLC Farms customer and supporter.

You can find TLC Farms at the Medicine Hat Farmers Market every Saturday (go early as they sell their products quickly) and they also do free delivery into the city on Wednesdays if you put in an order ahead of time. They also encourage people to visit their farm, to see how they run it and to purchase products right there. Alastair and Lynn are open and honest and absolutely friendly. You will always find a smile when you visit them.

For more information on TLC Farms, contact information, to read their history in full and for their full product and price list, please visit their website: www.tlcfarms.ca

Here are some of my wheat free, home-made burgers using TLC Farms ground beef.
1 lb ground beef
1 egg
Half an onion, chopped and sautéed
3-4 cloves of fresh pressed garlic (or more if you like garlic)
ground sea salt to taste
pepper to taste
fresh rosemary to taste
oregano to taste
roughly 1/2 cup - 3/4 cup oatmeal (I eyeball it until the beef is the right consistency).

mush it all together with your hands and then form into patties. Grill on the BBQ with your favorite BBQ sauce or grill plain and enjoy.

Happy Eating!

Next weeks feature hint: Something Sweet! Plus a free give-away! Follow me and stay tuned!

P.S.
To all you Hatters, here is a special shout out for a fun day. Country Cruzin' 2012 is coming your way this Thursday, August 16th from 11am to 7pm. It's a tour of 9 different local businesses between Medicine Hat and Bow Island on Hwy 3. It's a fun way to get out and visit these local businesses and have a little fun along the way. Hope to see you out! Below is the map and write up of each of the businesses involved. Take a peek!

Till next time...

Going Local: The challenge has commenced

t

When I started this blog, I had other intentions on my mind. To transcribe the deepest thoughts of my heart on a blank page, to share my hopes and fears, or at the very least, to make you laugh or smile with the intricate noodle brain I possess. But like my life, this blog has never stayed on one path, but instead has turned left and right, and gone up and down. It's become a mish mash of my doings, my likings, becoming a mother, my journey to becoming fit, delicious recipes and so forth. Now, it has come to a new fork in the road.

In the past year or so, my husband and I have become very fond of "supporting local". This comes with a price, as small businesses have no way to compete with the large scale, over produced mass of clothing, food, etc that you can get at any of the large stores like Costco, Superstore, Walmart….well you get my drift. Don't get me wrong, I still shop at all those places, but I'm starting to become aware of, and seek out, what is made and grown around me and how I can make a difference by supporting my neighbour, in a sense. Not only that, but with the growing media surrounding our food these days, what is sprayed on it  (those delicious pesticides), what is put in it (pink slime anyone?), where it comes from (thanks China for making almost….everything), or who's making it (let's support those 6 years olds!). I'm not saying this to offend, but let's face it, this is what we are deciding with every purchase we make, whether we realize it or not.

Yes, we can buy organic foods now, free trade labels are popping up everywhere, and thank goodness for that health food aisle that makes us feel good. I like to buy those things as well and you're more then likely to find me wandering up and down that aisle. Those products can be more expensive, but quality usually is. However, how is this helping those around me who are making, growing and selling those very same things? And how do we really know where it's all coming from? What are those ingredients that I can't pronounce? I'm tired of filling my body with food that is filled with unnecessary ingredients and sometimes paying more for it. Corn is in everything and made into almost every form. Antibiotics and hormones are injected into our meats, corn is fed to these animals, thus causing the meat to need ammonia baths, sugar and high fructose corn syrup are rampant, artificial food coloring and flavors ravage foods of all kinds, fruit and vegetables are picked early and then chemically ripened after the fact. These are just a few of the things that we can easily avoid.

Thus I've decided to begin a new series. How long or how short it is is slightly dependant on you, my readers. There are a few local businesses (sorry everyone who doesn't live around Medicine Hat) that I would like to feature and support and my challenge to you is, try them out! I dare you. Will you pay more for what you're getting? Only a little. Is it better then what you'd get in a chain store? Absolutely. Is it healthier and more delicious? Yes. Is it worth it. Heck yes! Your wellbeing and health is ALWAYS worth it. But the problem is that I only have just a few businesses thus far.

With that said, here's my other challenge and proposition to you. If you know of a local business (someone who grows or makes something and sells it locally, not a chain store), that you think is amazing, does their best to be original, healthy, organic, not adding sprays or toxins or anything else to their products, and is looking out for the wellbeing of us all, tell me about them so I can look into their business and then maybe do a feature on them to help support their business and get the word out. I don't care where you're from. I have readers from all over the world and I want you to all find businesses around you who are trying to make a difference for the better in our world. Nominate someone who you think should be featured on my blog so we can help spread the word about their business. I've become quite passionate about this and about being healthy and eating healthy and watching where I put my money. It has especially stirred up since I've become wheat intolerant. Interestingly enough, however, I've discovered it's only the altered, new strains of wheat that affect me (which is what is in most everything you'll find at the store). Where there used to be 3 or 4 varieties, there are now 30 - 40 different varieties. Gluten levels have increased in most of them to allow for lighter, fluffier breads and protein levels have decreased in many of them. The original strains of wheat I can eat! There is a business that sells it, and I hope to feature them soon.

So with all that said, I end this entry with this proposition in your hands. Help me spread the word and help me share these often looked over little gems. Message me at growing.green27@gmail.com to tell me about your favourite local businesses and why you love them.

Stay tuned for my first local business feature: TLC Farms
coming soon!

Enjoy these last weeks of summer, head out to the market, and bask in the warmth of the summer sun.

Going Gluten Free: Let's start with some cupcakes!

Gone are the days, seemingly, when I could pick up most anything to eat and enjoy it thoroughly with no consequences. A delicious slice of warm bread, fresh out of the oven, thick fluffy pancakes, donuts dripping with sugary goodness, crispy pita chips to dip in some hummus, grilled naan bread to scoop up buttery curry, just to name a few.

The change started during my pregnancy with Lalaith. It began as an intolerance to milk, which slowly spread to an intolerance to all dairy. After L was born I was able to consume some dairy products in small amounts again, but milk was still out of the question. this was tough for me, as I grew up a milkaholic. I could down a gallon jug of milk myself in just a few days. I loved milk.

But as I would find, letting go of assorted dairy products was nothing compared to what I was about to embark on.

As the days carried on following L's birth, it seemed that no matter what dairy I cut out, I was still having tummy issues and couldn't pin point what it was. Only just over a month ago did I finally figure out the culprit of my demise…..wheat. But interestingly enough, it's only the new variations of wheat that I have a sensitivity to. Where there used to be only about 3-4 varieties, the wheat has been altered in many ways, including a much higher gluten content (for lighter, fluffier breads) and now there are 30-40 varieties. My mother purchased some ancient, organic wheat, one of the unaltered and original varieties and I had no reaction whatsoever to it. However, most everything on the market is made with the new, gluten rich, altered wheat, thus, cutting it all out was the only solution at this time. That is until I learn to make my own bread :D This is not as bad as it would seem, however, as it has made for a healthier lifestyle for myself and a boost to be creative with my cooking and baking. Thankfully we live in a country where gluten free products are available most anywhere, though more expensive they may be.

I'm proud to say I've made some amazingly delicious meals, all gluten free, that even my husband has enjoyed. I will blog some of them at a later time as they are worth sharing. Today, however, I'm going to share something more on the sweet side, as I do love my sweets. And what could be more glorious then a delicious treat that is not only gluten free, but refined sugar free and dairy free as well. And it doesn't taste like sawdust! It truly is amazingly delicious!

I have my friend Toni Quincey to thank for lending me this fabulous cookbook. I'm excited to try many different cupcake recipes within these pages.

I asked Hayden, my husband, to choose a cupcake for me to try first. His choice, the Strawberry Cupcake with Strawberry Meringue frosting. I was up for the challenge.

The cupcake recipe is simple:
1/2 cup coconut flour
1 Tbsp arrowroot powder
1/4 tsp sea salt
1/2 tsp baking soda
4 Lg eggs
1/2 cup agave nectar
1 Tbsp vanilla extract
1/2 cup finely chopped fresh strawberries.

Preheat the oven to 350 degrees. Line 8 muffin cups with paper liners. 

In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda.

In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract.

Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, 

then fold in the strawberries.

Scoop 1/4 cup of batter into each prepared muffin cup

Bake for 20-25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour, then frost and serve.

Now for the Strawberry Meringue Frosting:

1/4 cup agave nectar

2 egg whites

2 Tbsp finely chopped fresh strawberries

In a small saucepan over medium heat, bring the agave nectar to a boil, stirring constantly.

Decrease the heat to low and simmer for 6-10 minutes, watching constantly and stirring occasionally, until the agave nectar darkens slightly from its original amber color, then remove from the heat and set aside.

In a deep bowl, whip the egg whites to stiff peaks using a handheld mixer. Be sure to push the beaters around the bowl to incorporate air into the whites. This step is important; if your egg whites are not whipped to stiff peaks, the recipe won't work. Stop whipping as soon as the egg whites are stiff; overwhipping will result in egg whites that are dry and grainy. The foam of the whites will be stiff enough to stand up in well-defined, unwavering peaks.

Drizzle the warm agave nectar very slowly into the egg whites, while whipping with a handheld mixer, to keep the peaks stiff. The meringue will become pearlescent and shiny.

Allow to cool to room temperature, then fold the strawberries into the meringue. Use right away.

I then piped the meringue onto the cupcakes in a fun way and voila! a yummy, but still healthy, treat :)

If there is one thing I notice, more then anything, is that I feel SO much better after having taken out wheat from my diet. It's been about a month and I have no wish to re-introduce it at this time in my life. Reducing or eliminating wheat from your diet can be a good, healthy choice, especially if you are trying to lose weight. I encourage you to read Dr. William Davis' book "Wheat Belly". It will change your outlook on what you put in your mouth and hopefully help you develop a healthy lifestyle that is not lacking in food, just changing which foods you consume. 

I hope you enjoy this recipe as much as we have and stay tuned for more gluten free recipes that are sure to be delicious!

till next time