Oat Start Cookies

 Great find! Oat Start cookies. These come in three varieties; chocolate chip, cinnamon raisin and cran-blueberry. 

Right out of the box I knew they would be good. They came in a resealable plastic container where they can stay fresh for quite a while.  

These little cookies are 50 calories each with 3 grams of protein and 5 grams of fiber per serving. They hold a lot of nutrients with the oats, flaxseeds, fiber and dried fruits. 

The texture was very moist with no crumbling. Sweet but not too sweet. Nice consistency. 

These are available on their website   https://oatstart.com for 5.99 per package of one dozen   These cookies are little but nutrient dense. Very portable. They would make a good quick breakfast.

I brought these cookies with me when I went visit my brother this weekend. I had my brother and friends try them. Friends and family agreed they were really tasty even if you don’t need gluten free. 

I keep a very strict diet of no gluten or corn. I also avoid all gluten and corn derivatives, such as soy sauce and white distilled vinegar. Being on this diet, of my own making I have been in remission from Crohn's disease. This is through diet alone. These cookies fit in perfectly with my restrictive diet.

Gluten and Corn Free Granola

This is one of my favorite things to eat for breakfast or to take with me when I go hiking. It is gluten and corn free. I would not recommend eating this during an active flare.

Ingredients:

* 2 cups rice Chex (crunched up)
* 2 cups gluten free oats
* 1/2 cup dry coconut flakes (check ingredients for corn syrup)
* 1/2 cup dried fruit (I use raisins or craisins)
* 1/2 cup nuts of choice (I like walnuts and almonds)
* 2 Tablespoons whole flax seeds
* 1/3 cup coconut oil, melted
* 1/2 cup honey
* 2 Tablespoons blackstrap molasses
* 1/2 teaspoon cinnamon
* 1/4 teaspoon sea salt

 Directions:

- preheat oven to 350 degrees
- Put all ingredients in large bowl
- Add honey, molasses and coconut oil
- mix well
- add cinnamon and salt
- place on baking sheet with parchment paper
- press down with large spoon
- bake at 350 degrees for 20 minutes

Butternut Squash with poached eggs

 New discovery. The little well that forms inside these butternut squash are the perfect size for an egg. This made it a meal. And the combination of salty and sweet was delicious.

*Cut squash in half, lengthwise
*Remove seeds
*Bake face down in1/2 inch of water for 20 minutes
*Take out of oven and carefully flip over. Will be very hot at this point
*Crack fresh egg in each well
*Salt and pepper to taste
*Bake an additional 20 to 25 minutes util egg is firm
*Serve with 100 percent pure maple syrup


I only use pure maple syrup. The commercial brands use mostly corn syrup. And corn causes my Crohn's to flare.

Banana chocolate chip pancakes

 Here is my recipe for gluten free and corn free pancakes. I avoid both gluten and corn to keep myself in remission from Crohn's.

I also need to avoid all gluten and corn derivatives, such as corn syrup. I only use pure maple syrup. Most commercial brands of pancake syrup use corn syrup, so be careful to check the label.

Ingredients:

* 2 eggs
* 1 ripe banana
* 1/4 cup milk (or milk substitute)
* 1 tsp vanilla extract
* 1/3 cup oat flour
* 1/3 cup rice flour
* 1/3 cup almond flour
* 1 Tablespoon ground flaxseed
  * 1/2 tsp baking soda
  * 1/2 tsp cinnamon
  * 1/4 tsp salt
  * chocolate chips to taste
* 2 to 3 tablespoon butter or margarine


Directions:

1. Add all ingredients, except chocolate chips to bender
2. blend until smooth
3. pour into bowl
4. fold in chocolate chips
5. melt butter in pan over medium heat
6. pour batter into pan in pancake sizes
7. allow pancake to cook until golden brown on each side
8. remove from pan and serve with maple syrup

Makes 8 to 10 small pancakes




Suggestions:

* Always be sure to use pure maple syrup. Commercial brands use corn syrup
* A great egg substitute to try is ground flaxseed:
  1 egg = 1 table spoon flaxseed and 3 tablespoon water
  mix and let sit for 5 minutes to thicken
* You can experiment with different flours, such as garbanzo or quinoa flours
* you can also try blueberries instead of the chocolate chips

What I Eat: Veggie Omelet and Grilled Pineapple

Made this beauty yesterday. First I sliced up some fresh pineapple and grilled it with a little olive oil and cinnamon. Then I made a super healthy omelet with lots and lots of dinosaur kale greens.

I used Earth Balance Buttery Spread which is a gluten and corn free butter substitute. I love this stuff because it tastes just like real butter.