Well it's that time of the year again here in Oz; Easter that is and with all that chocolate floating around I sure as heck will not be missing out. I guess you could call them a truffle but I have stuffed these beauties into a mould and called them Easter bounty aka Choc Mint Truffles. In fact these ones I made for my mum because she loves all things mint and being Easter that would be all things mint and chocolate.
Easter in our house usually goes like this; Good Friday starts with oven heated hot cross buns and then a large dose of Easter Television i.e. The Ten Commandments or The Story of Easter and Saturday is much the same. By Sunday morning those kids err teenagers leap out of bed looking for chocolate faster than jack rabbits. Once the bounty has been found the blood sugar roller coaster ride begins and the frenzied chocolate scoffing ensues with the periodic trading, fighting, arguing, crying and eventually peace because they are in a sugar coma and either sleeping or staring at the TV. And after all of that there is remorse; remorse for over eating, remorse for lying around for days at a time and remorse that they didn't make the chocolate last longer.
Meanwhile back at camp stable blood sugar the only remorse I have is giving in and buying that awful blood sugar spiking commercial chocolate and not insisting that they eat my chocolate. Well this year WILL be different. I will be doing a whole lot of sharing and whilst I did cave in and buy some commercial chocolate it is just enough to relish and not enough to over indulge. Besides they now know what really good chocolate tastes like and that I can produce it within minutes; far quicker than climbing out of the chair and going to the shops. They could even become energised by the ingredients and all those antioxidants and dare I say it motivated to get off the couch and go to the movie theatre. I hear they are showing reruns of old Al Pacino movies.
Happy Easter and enjoy your day.
Monday was the second birthday in our house in less than a week. Now whilst I spend a lot of time creating good food that has no milk, no wheat and no cane sugar, I am not a control freak so occasionally I will let those I love eat outside my boundaries; though for the life of me I can't understand why they need this 'other' food because the food I am making really does taste good and they (my family aka guinea pigs) will attest to this.
To me a breakfast menu consisting of Chocolate pancakes with chocolate sauce and fruit salad on the side with organic coffee is the stuff my allergic dreams are made of and yes I did create them all without gluten, wheat, dairy and cane sugar. They even got the thumbs up and can't speak eating response from the birthday day boy and child no. 2. So far so good. Dinner rolls around and the 'special' requests are prepared for dinner; roasted chicken wings with wheat free pasta salad. Well the accolades went on for at least a couple of hours but in between was the sugar laden, insulin spiking, dairy filled dessert with a nutritional value of negative 100 and enough of the bad things to put even the slightest allergic person into a coma.
Meanwhile back at allergy central my mother and I had Cinnamon and Honey 'Ice cream' that was 100 percent free of all the nasties and those unwanted side effects; now I know where my will power comes from - thanks mum. So the allergic bunnies leave the table feeling well indulged but not overly and definitely sated and as for the rest of the house the "I feel sick" "I think I ate too much, I need heart burn medication" was met by deaf ears because they knew all too well what they were getting themselves into.
Happily for the teenager she awoke from a not too bad night's sleep and definitely a little hung over from the sugar but the birthday boy has the worst sugar hang over and knows it. His words "I think I have a food hang over". His remedy: "next year I'll drink Burbon instead". Interesting that he would replace one type of sugar with another and either way he is guaranteed of the same result. Perhaps next year he will put in an order for my Lamington Birthday Cake and he can rejoice in his food choices.
Enjoy your day. Lee x
Last week Queen Elizabeth II was hospitalised for a "gastro complaint" and I'm guessing "not amused". One wonders when food is prepared in strict conditions (a scrupulously clean kitchen) for a Monarch just how does one 'contract' gastro. Well I'm guessing that once you've got gastro it neither matters how nor where said gastro came from but what can be done to avoid this nasty bug in the future.
Perhaps Her Majesty could follow the no milk, no wheat, no sugar diet, have a read through some of the recipes and get her cook to peruse the website at the same time and make some vitamin and antioxidant packed food to sure up her immune system.
My latest creation was made in honour of Queen Elizabeth II being released from hospital. I have called them Raspberries Royale (Royal Seal of Approval pending) sure to excite ones taste buds and perfect for high tea or even a snack on the run because let's face it Her Majesty is showing no signs of slowing down. So don your hat and gloves and get out your multi-tiered cake plate it's time for high tea or at the very least a dainty treat. If you click on the picture that will take you to the recipe on the website.
Enjoy your day. Lee x
Being the competitive little soul I am, I took up the challenge issued by child number 1 (see my previous post) to make shortbread. She saw a piece of shortbread made into what appeared to be a tea bag. This was very cute and apparently gluten free. Well, not to be out done I tinkered with it and voile I came up with a shortbread that was not only gluten free, but dairy free and cane sugar free. Now whilst this isn't the place for me to extol the benefits of organic coconut palm sugar, I will say that the shortbread that I produced is seriously good for you and tastes and we would say in Australia, "bloody beautiful".
As to the shape of my shortbread, I did not attempt the tea bag because "it's been done before". At the time I was feeling very girly and I could only find a flower shape cut out that coincidently lends itself to the perfect portion per biscuit/flower. And to prove myself as a complete nutritional over-achiever, I did make the 'chocolate' from raw cacao, organic coconut butter and organic coconut palm sugar although I only half dipped the flowers.
Oh and the response from said daughter that issued the challenge "nom nom ... it's very rich, just like real shortbread but better and with a hint of caramel ... yeah good, real good Mumma." That'll do, that'll do.
Enjoy your day. Lee x
The now famous Burnt Toffee
Child number one, excited by the movement of my site (visits) and that the food I am turning out genuinely tastes good - she is very hard to impress that one, has issued me with a challenge. The challenge being shortbread. How hard can it be I hear you ask, well as I have discovered using alternative ingredients, not as easy as it looks and a damned site tastier.
And while we are on a voyage of discovery I am still on the fudge making trail. I haven't perfected it yet but I have produced the most incredible burnt toffee, the kind the allergic you, can only dream about. It's not really burnt but is very dark and has a beautiful caramel flavour which works well for me because back in the day I was a caramel fiend. In fact it is hereditary, thanks Dad - (I miss you)! And yes it is headed straight for the cook book as well.
So I say to you dear daughter, "challenge accepted", and I will enjoy trying, knowing that with these fabulous ingredients the only way I could die trying was if I accidentally burned the house down or was killed in a storm because I wouldn't abandon my post... the stove that is.
Meanwhile back at No Milk No Wheat No Sugar kitchen I will continue to sail on the good ship Allergy Free and create gastronomically for all of us that are, as my hubby would say, "finely tuned pieces of machinery", my response and yours should always be "and don't you forget it".
I'll let you know how I get on with the shortbread and continuing saga of the Allergy Free Fudge.
Enjoy your day. Lee x
Hi and welcome to the No Milk No Wheat No Sugar Blog page. I have lived with food intolerances and allergies most of my life and I'm on a quest to bring great tasting, highly nutritious, allergy free food to you all. Follow me on the road to better health and living a full life.
I am so glad that you enjoy my site and find the information helpful and that you may want to share my recipes or information. I ask that you do not repost my recipes etc to your blog but provide a link to my site and credit me (and my hard work) at the top and the bottom of the post. As with everything on the internet copyright laws exist and all the information on this site, both written and photographed is all copyright to Natalé O’Shaughnessy 2019. Your honesty and integrity is appreciated.
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