Tuesday, June 12, 2012
Osteo-Arthritis Diet Update.
Monday, June 11, 2012
Tennis and close couples
David and I are looking for couple activities to do together as are kids get more independent.
So today we bought two tennis rackets and 6 balls.
After 20 mins I had hit three balls over the fence and we called it a day.
Of course we had just walked 5 miles that morning and running around in 80+ degrees was getting to us.
Wimps? Well yes sometimes we are.
So now we just need to grab the rackets and the balls and walk to the courts.
I am awful I hit the ball everywhere and anywhere. David has a bit better aim then I do.
Oh well we will see how it goes...neither of us know how to play so we are just hitting the ball back and forth between the two of us.
Qatar knows how to play maybe we need help from him.
The next adventure will be with canoes.
Sunday, June 10, 2012
Swimwear
I got my new swimsuit, for this summer, in the mail today. I will post photos once I get a bit of color.
I think the boy shorts are super cute and cover my dimply butt really well and my stretch marks on my hips and belly- a bit bright maybe but fun. I have mine from last year also and bought another pair of boy shorts for that top. I have to swim with the kids at least twice a week for ten weeks this summer.
The good part of a gluten-dairy-sugar-free diet is the weight loss right before summer bikini weather.
Saturday, June 9, 2012
Gluten Free Rosemary/Olive Bread
http://simplysugarandglutenfree.com/olive-rosemary-bread/
Gluten Free Rosemary/Olive Quick Bread - It is good...I haven't had the real thing in over two months so I may be wrong....But I thought it was really good.
3/4 cup creamy roasted almond butter, at room temperature
2 tablespoons olive oil
3 large eggs
1 tablespoon agave nectar
1/4 cup blanched almond flour
1/4 cup arrowroot powder
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup kalamata olives, pitted and finely chopped
1 tablespoon finely chopped fresh rosemary
Preheat the oven to 350°F. Grease a 7 by 3-inch loaf pan with grapeseed oil and dust with almond flour.
In a large bowl, mix the almond butter and olive oil with a handheld mixer until smooth, then blend in the eggs and agave nectar. In a medium blow, combine the almond flour, arrowrrot powder, salt, and baking soda. Blend the almond flour mixture into the wet ingredients until thoroughly combined, then fold in the olives and rosemary. Pour the batter into the loaf pan.
Bake for 45 – 55 minutes on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.
Amy’s note about pan size: I made this in an 8 by 4-inch loaf pan because I don’t own a 7 by 3-inch pan knowing it would affect the final result. At first, it might seem like a small change but think about the following:
• a 8 by 4-inch loaf pan as a surface area of 32 square inches (8 x 4 = 32)
• a 7 by 3-inch loaf pan has a surface area of 21 square inches (7 x 3 = 21)
I used a gluten free flour mix instead of almond flour and arrowroot powder. So 1/2 cup of the flour mixture and then 1 teaspoon of Xantham Gum to thicken the bread. Everything else was the same. I make my own roasted almond butter, but they have it a Traders Joe for about 6 bucks a bottle. Mine was a bit darker and I used the larger loaf pan.
3/4 cup creamy roasted almond butter, at room temperature
2 tablespoons olive oil
3 large eggs
1 tablespoon agave nectar
1/4 cup blanched almond flour
1/4 cup arrowroot powder
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup kalamata olives, pitted and finely chopped
1 tablespoon finely chopped fresh rosemary
Preheat the oven to 350°F. Grease a 7 by 3-inch loaf pan with grapeseed oil and dust with almond flour.
In a large bowl, mix the almond butter and olive oil with a handheld mixer until smooth, then blend in the eggs and agave nectar. In a medium blow, combine the almond flour, arrowrrot powder, salt, and baking soda. Blend the almond flour mixture into the wet ingredients until thoroughly combined, then fold in the olives and rosemary. Pour the batter into the loaf pan.
Bake for 45 – 55 minutes on the bottom rack of the oven, until a knife inserted into the center of the loaf comes out clean. Let the bread cool in the pan for 1 hour, then serve.
Amy’s note about pan size: I made this in an 8 by 4-inch loaf pan because I don’t own a 7 by 3-inch pan knowing it would affect the final result. At first, it might seem like a small change but think about the following:
• a 8 by 4-inch loaf pan as a surface area of 32 square inches (8 x 4 = 32)
• a 7 by 3-inch loaf pan has a surface area of 21 square inches (7 x 3 = 21)
I used a gluten free flour mix instead of almond flour and arrowroot powder. So 1/2 cup of the flour mixture and then 1 teaspoon of Xantham Gum to thicken the bread. Everything else was the same. I make my own roasted almond butter, but they have it a Traders Joe for about 6 bucks a bottle. Mine was a bit darker and I used the larger loaf pan.
Friday, June 8, 2012
Savers
Wednesday, June 6, 2012
Lots of Field Trips.
Friday, June 1, 2012
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