Welcome Friends!

Welcome Friends! I am so grateful for all who have shared their stories of food-related hurts and healings. It is an ever-evolving journey for me, and I have relied upon others who have held similar experiences for comfort, empathy, knowledge and support. In this blog, I share some of my personal experiences as well as some of my favorite foods. I am currently on a grain-free diet, very similar to the Paleo diet. Having multiple food sensitivities as well as hypoglycemia, I have taken liberties with the diet, such as using agave nectar instead of honey. I'm aware of the great agave debate, but keeping my blood sugar low takes priority. I use such small quantities, that it is a non-issue for me. In addition, I still use cream in my coffee as well as a few other dairy products sparingly. I have given up so many beloved foods, that I am stubborn when it comes to dairy. Also, when I am really craving a starch, I will eat quinoa, buckwheat, lentils or beans. Again, it isn't very often, and these foods have some very healthful benefits as well. However, I find I feel my best when following most closely to the Paleo diet, eating large quantities of vegetables and animal protein. It isn't a philisophical choice for me, but rather a choice to feed my body what it seems to need for optimum performance-pain free, clear-headed, energetic and balanced. I hope you find something here that looks delicious even though your diet may look quite different than mine. Good food transends across the boundries of "diet." Enjoy!


Jalapeño Poppers Sans Gluten

My clever and beautiful sister-n-law, Ramona, created these gems using wonton wrappers. I replaced the gluten-containing wonton wrappers with rice-paper wrappers and rolled it "egg roll" style. Rice paper does not get quite as crispy as wonton wrappers, but it has a light crisp-chewy texture that works nicely with the creamy cheese and crunch of bacon. She also experimented with Cheddar, Smoked Gouda, and Montery Jack cheeses. All were tasty, but cream cheese won the "fave" status. The sauce shown is a mixture of raspberry jam thinned with a bit of cran-raspberry juice. Another awesome gluten-free appetizer, sure to please gluten eaters as well. I know my gluten-eating husband loves these! And I love not having to deal with messy batter and deep frying to have the great taste of Jalapeño Poppers. All I can say is YUM!

12 (8 inch) rice paper wrappers (purchased at a local asian market)
6 fresh jalapeño peppers
6-8 ounces of cream cheese (light or regular)
4 slices of bacon, cooked and crumbled (reserve drippings)
onion powder or garlic powder to rub on jalapeños before grilling
oil for sautéing peppers (about 1/4 cup) I used safflower oil
  • Preheat grill or broiler for peppers.
  • Rub whole peppers with oil and sprinkle with onion or garlic powder and salt
  • Grill until skin is slightly charred and blistered on all sides
  • Remove stems and seeds from peppers. Using gloves will keep the hot oils from irritating your skin (trust me... removing your contacts from your eyes is a torturous process after seeding peppers with your bare fingers-ouch!)
  • Cut each jalapeño lengthwise into 6 strips
  • Soak one rice paper at a time in cool water until soft (30 seconds or so). I just let the next paper soak while I was rolling one popper
  • Pat the excess water off of the soaked rice paper with a towel or paper towel. Lay it out on your work surface and place 2-3 strips of grilled pepper, about 1 tbsp bacon crumbles (or 1/3 of a full strip), and 1/2 ounceish chunk of cream cheese in the middle of the rice paper. Fold up the bottom half of paper over the filling. Fold in each of the sides and roll up "egg roll" or "burrito" style.

  • When all poppers are rolled, add enough oil to bacon drippings to evenly cover the bottom of the pan and heat to high

  • Sauté poppers until golden on all sides and cream cheese is threatening to ooze out the ends

Now you are ready to dip and pop!

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