Wednesday, September 18, 2013

Cooking With No Ingredients

I distinctly remember a conversation I had with some coworkers before I got married.  We were discussing household chores and which you like best and dreaded most.  For the record, I loathe cleaning the kitchen and like to vacuum.

Someone mentioned cooking being their least favorite chore and my response was, "that's considered a chore?"  For serious.  I saw getting to cook as one of the fun parts of life, not one of the evil things that's considered a chore.

I'm here today to announce to the internets that cooking is a chore.  Most of you are shaking your head at me, you knew that already.

This is a tough one for me, though.  I still love cooking and baking so, so much.  But the last 3 years have brought some intense dietary needs to our household that have left me in a place where I just don't find much joy in cooking anymore.

Some days I feel utterly defeated by trying to feed my family with no gluten, dairy, soy, nuts, peanuts, or eggs.  It's daunting and it tends to suck the creativity and fun out of finding and trying new recipes.  I'm tired of plain meat and vegetables, but that's my rut and I don't see a way out most days.

I've realized, beyond the basic "what to make for dinner" rut, one of the other really tricky things is figuring out easy breakfasts and snacks.  It's a busy time of day, I don't have time to spoon feed over-priced coconut yogurt or roast vegetables, but he still needs to eat.  So I've come up with 2 muffin recipes that are pretty good that all my kids can eat.  I usually leave a few out on the counter and the rest go in the freezer.  In the morning I can pop one out, zap it for 30 seconds in the microwave, and put it in front of Abraham while the rest of us are getting ready.

Banana Muffins

Preheat oven to 350.


1 cup sorghum flour
3/4 cup tapioca starch
1/2 cup garbanzo bean flour
1 tsp baking powder
1/2 tsp xanthan gum
1 tsp baking soda
3 large bananas, mashed
1/2 cup honey
1/4 tsp salt
egg replacer for 2 eggs (I use Ener-G)
1/4 cup olive oil

Combine the dry ingredients.  Add the wet and beat until well blended.

Bake for 15-18 minutes.  Made 18 muffins for me.

Squash/Pumpkin/Sweet Potato Muffins

Preheat oven to 350.


3/4 cup sorghum flour
3/4 cup tapioca starch
1/2 cup sugar
1 tsp xanthan gum
1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
3/4 tsp pumpkin pie spice
1 tsp vanilla
1 can squash/pumpkin/sweet potato puree

Combine your dry ingredients.  Blend in the vanilla and puree until moistened.  

Bake for 20-25 minutes.


  1. Hey Elizabeth! I eat the same diet as your little guy! Have you tried overnight oats for breakfast? Here is a recipe that's good, and there are many more on her blog...

    You can get all the ingredients at Trader Joe's (if you have one). I've also been compiling a list of my favorite recipes, which when I finish I can send you:)

    love Katie

    1. That would be great! My email address is on the sidebar if you want to send it that way.

      We actually can't do oatmeal here. :( Even the GF oats seem to make my oldest react. The girls eat quinoa the way a lot of people eat oatmeal, and we will probably do that with Abraham too once he's better with food, but right now anything that needs spoon fed ends up dumped all over the dining room if he's left on his own with it!!