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Day 17: Shop the co-op!

Today’s breakfast was slightly different than the past few days:


Chia pet cereal for breakfast. And it’s mighty good. And even though I’m all about quantity, a single serving of this is amazingly filling. Trust me; I was majorly skeptical, but pleasantly surprised.



I was invited to lunch and presented with a gorgeous salad (oops, no photo), and this soup. Unfortunately, this photo is a bowl of the soup I reheated post-lunch, and the reheated version isn’t nearly as vibrant as the original product. The recipe is from Deborah Madison’s Local Flavors cookbook, and I believe this is the recipe. I was lucky enough to take some of this soup home and promptly heated up a bowl, added a spoonful of red quinoa (since it I needed to use it up), and enjoyed it with some Mary’s Gone Crackers. They were $1.50 at the co-op. Oh yeah; MAKE THIS SOUP.

Let’s shop:



I could spend hours photographing kale. It is that beautiful. It looks like arctic green ruffles. Am I the only one who admires kale?





‘Tortilla Casserole’ from Sundays at Moosewood. I found the recipe here. I always change it around a bit; my favorite way to bake it is either in an iron skillet, or a ceramic tart pan. Sometimes I use salsa, this time I used farmer’s market heirloom tomatoes. I change around the cheese choices a bit as well; this time it was Asiago.

Tortilla Casserole
from Sundays at Moosewood

1 medium onion, chopped ½ pint heavy cream
1 garlic clove, minced 1/3 c grated Parmesan
¾ t dried oregano s & p to taste
3 T veg oil 10 6” corn tortillas
3 medium tomatoes, chopped ½ c grated Monterey Jack cheese

in a large skillet, satue onion, garlic, and oregano in oil for 5-10 minutes, until onions are translucent. Stir in chopped tomatoes, cover, and simmer about 5 minutes, until the tomatoes are soft and juicy.
Cut tortillas into 1/2” wide strips and stir into the vegetable mixture with the cream, Parmesan, and s&p.
Bake, uncovered, at 375F in a buttered 1 qt. casserole for 30 min. Top with grated Mont’y Jack and return to oven until cheese is totally melted.


Cookies, sugarful


These are based on the this recipe that is apparently from ‘Paradise Bakery’. All I can say is that they are absolutely full of sugar and refined ‘goodness’. I halved the recipe and used all butter in place of the shortening. I also usually used nearly 1.5 times++ the amount of flour. I’ve tried these with various flour mixes, and the main difference is that I usually have to use a slightly different amount. I haven’t finalized the recipe, but it’s a good one to experiment with. The other reason I use so much more flour is because I like to roll them out. This time I used about 1/2 brown sugar for a more golden color. But a few of these and you are over the edge, sugar-wise, they are white-carb-full!


Days 7/8/9: Feeding a Cold

Well, there was no escaping the cold/flu, this time around.


When you are sick, Vitamin Water tends to taste better than food.


That is quite possibly the simplest soup ever. I cooked 1/2 cup of basmati rice. Then I added a Rapunzel bouillon cube, and 2 or so cups of water to the pan. After it came to a boil, it was soup! If I would have felt better, I would have added some vegetables and even some butter beans. I also considered making brown basmati rice, but I wouldn’t have stayed awake through it’s cooking time, so I opted for the done-in-15 minutes white basmati.


Someone went to the store and came home with these. They were actually perfect to eat because of their simple ingredients and light crunch. They are $7/box, but a nice treat. They are good in that “grocery store cookie” kind of way.

Tea and cookie time:

And these:


Not my proudest decision, but for whatever reason, these are the sick-person-food of choice, in this house. They essentially dissolve in your mouth, which is perfect folks stuck in an illness-induced state of zoning. That would be, perfect for me.


The above neon occurrence is what I deemed “Mock Sweet Potatoes”, which is actually fitting since our grocery isn’t currently stocking them. It is about 1/2 cup of baby carrots, boiled with a chopped, medium-sized potato. I pureed it in the food processor, and it was dinner! And lunch. And breakfast the next day.


By the third morning I felt like “real” food, and was compelled by this post about English muffins. I promptly made the muffins, and drank a kombucha (my medicine) to my health. I figured that the kombucha would whip my immune system back into shape.

English muffin close-up

English muffin close-up

Check here for the recipe. I used rice flour in place of the sorghum and millet in place of the teff. Simple and satisfying. I can’t wait to experiment with different flour combinations. English muffins in less than an hour?! Yeah.

Day 2: Chia Pets Like Cereal

Today was a day of shopping and discovering. Discovering new food items, that is.

We visited a small health food store that I’d never been to; it was just the kind of place I grew up going to–kind of musty, with a dab of patchouli, but a real treasure trove of items. It was a bit pricier than the co-op, or Whole Foods, but I do aim to support businesses like this. I have to admit that I found myself rejecting to buying a whole lot, thinking I’ll just get it cheaper in a week or two when I visit the co-op. But, this little place actually had a lot of items that the co-op doesn’t have, which was a great incentive to fill up my basket.


Chia Goodness cerealThis stuff was $7.50, which is quite a bit for a package of cereal, especially for someone who scoffs at the $4 boxes of EnviroKidz. But I’ve read much about it, and the serving size is only 2 tablespoons, so I gave it a try. And when I say gave it a try, I mean I came home and ripped open the package before I’d even put away the refrigerated items. It didn’t thicken so well, but I immersed it into cold coconut milk, so perhaps that’s why. What a lovely combination! This will be a regular item around here. As long as I can afford it. There are other flavors too, but this was the only one they carried. More on that soon!

–Bob’s Red Mill GF oats. Not my favorite oats, as my last bag was chock full of oat-hulls, but Amazon is currently out of Cream Hill Estates, so I happily settled.


Raw Revolution Hazelnut Chocolate food bar. I don’t buy too many of these, but I’ve read much about these and am eager to try it. It has sprouted flax in it, cool!


So Delicious Coconut Milk (from the refrigerated section)
Very excited to try this! The price was $5.69. I often use canned organic coconut milk for drinking and cooking, but we’ll see how this fares! It does have a bunch of added vitamins and some sugar, but it’s soy free.


Soap Nuts. These work incredibly well, and even better than the All detergent that I previously used. I am allergic to a lot of laundry soaps, so these have been a huge help. I use about 5 ‘soap nuts’ in a drawstring bag, per load. The nuts are good for about 4-5 loads in my small washer. I add a drop of essential oil for a clean scent as well. You can also make a liquid by boiling the soap nuts, but I haven’t tried it yet. Previously, I’ve purchased from this site, where you can also learn more.

My laundry set-up: Soap nuts, drawstring bag, essential oil = clean!

My laundry set-up: Soap nuts, drawstring bag, essential oil = clean!

Farmer’s Market!

Local and oh-so-lovely..

Local and lovely produce.

A small, but successful trip to the market yielded the missing produce for the week. And, two giant zucchini, which I can’t get over. Oh, the plans I have for the zucchini…bread, muffins, fries, chips, fritters, soup, noodles, and whatever else I can figure out. Plus, did I mention the zucchini were $1 each? Onions, $1/3. Pickling cucumbers $1/4. Potatoes $1.

A lovely day of shopping.

So, why did I start another food blog?

Cherry Pie, again

I’ve been diagnosed with celiac disease for over six years now; the only “cure” is to maintain a gluten-free (‘GF’) diet. Since then, I’ve started preparing nearly all my own meals, and have drastically altered my grocery and kitchen routines.

In addition to staying on track with my diet, I also try to stay healthy, fit, and informed about all the different approaches to living and eating.

Navigating the world of gluten-free food can be a bit challenging at first, but, if you are like me, you may discover more options than before your diet imposed ‘restrictions’.

My hope is that you will see from my everyday life that it is possible to take control of your eating and health, even while on a GF diet.

I’ve largely converted to eating vegetarian, and am increasingly interested in the raw food movement, veganism, organic and local eating, and supporting ethical agriculture. I try to simplify my diet in terms of nixing scary additives and eating lots of fresh produce and good fats.

I see food preparation as a way to embrace the pleasures of eating in an informed way; knowing that I am the one who has chosen quality ingredients and that the food has been made according to my specific needs. It is my ‘rebellion’ against passive consumerism, though I am far from perfect, and am constantly learning and adapting.

Daily, I embrace the arts of the kitchen, to join the protest against the idea that commercially prepared food is somehow superior to what I can make myself.

The daily kitchen.

The daily kitchen.

Still, there is quite a bit of moderation going on (not to mention a lot of cooking/baking flops), but I’m working on it:


Sprinkle cereal happens.

The idea for this site stems from wanting to host a collective food diary featuring a different set of GF meals, every day, for a year. It would be a grand mosaic of options put together by the many faces of GF eaters everywhere. Interested in contributing? I’d love it! Drop me an email and we can chat.

I also run The Cinnamon Quill, where I document my baking trials and recipes.

Here, I will primarily focus on the food I eat every day, quick and simple recipes, lifestyle tips, a bit of fitness, useful products, and other food news.

I read countless food blogs, and credit many with keeping me motivated in good food and a healthy lifestyle. My grand hope is that GF Everyday will do the same, though broadcast from a slightly different outlook. I am not always able to participate in some of the trends that the blog foodies are touting (like Ezekiel bread, wheatgrass, many energy bars), so while I face some ‘limitations’ I have discovered a slew of alternatives, and hope to share those with you.


Thank you for stopping by; feel free to ask any questions, though I may not be able to answer them, I can direct you to someone who can. I may be reached via the comments, or by emailing me at wayofbaking at gmail.com