Got this recipe from Sylvia Mertes Ross in the Allergen-free THM group. It’s perfect!! Had it for lunch today with chicken salad. And while we’re talking about chicken salad, I just need to say — FRUIT AND CHICKEN DO NOT GO TOGETHER!! Stop putting apples and cranberries and such in chicken salad. That’s just weird.
BIM, tree-nut-free, can be gluten-free
1 Tbsp melted butter or coconut oil
1 egg, beaten (or 1/4c egg whites)
1 tsp coconut flour
1 tsp psyllium husk powder (GF) or oat fiber (not GF)
1/4 tsp baking powder
pinch salt
Melt your butter/oil, then whisk in the egg. Add remaining ingredients and stir like mad to get it all mixed in. Microwave 1 minute. If not quite set in the center, add 15 seconds at a time until it’s not jiggly. I needed 1:15 in my microwave. The sides should pull away easily from the bowl.
Trim Healthy Mama almond allergy substitutions
For Almond Milk:
Seed, Flax, Hemp, and Coconut Milks.
For Almond flour
Grind sunflower seeds into meal or flour and use those 1 for 1 for the almond flour.
To use coconut flour in place of almond flour use 2/3 cup coconut flour plus 2/3 cup water for every cup of almond flour called for.
It’s Friday so I’m playing along with Unity’s Friends with Flair. I got some bakers twine in the mail on Tuesday and was itching to use it. Love the cuteness of this stamp set and how simple this card was to make.
I did a push-up today.
I know that doesn’t seem like a big deal to some, but it’s a big deal for me. For almost a year now, I have been dealing with right wrist pain. I mainly had pain when I would bend my wrist up and put pressure on it. (This is when my dad would say, “Then don’t bend your wrist up and put pressure on it.”) So I couldn’t do a push-up. Heck I couldn’t even use my right hand to push off the floor to get up. Or lay on the floor with Madi, propping up my head with my right hand.
Last week, my cat jumped out of my arms and I twisted my wrist, causing even more pain. Even things like turning a doorknob hurt SO.BAD.
Enter lemongrass essential oil. I read in a few places that it helps with tendons and ligaments, so I figured I’d give it a try on my wrists. I diluted the lemongrass with jojoba oil (80% jojoba, 20% lemongrass), put it in a roll-on bottle, and rolled it on my wrist twice a day. It’s been 6 days. 6 DAYS! For almost a year I dealt with wrist pain and in 6 DAYS it healed?? Seriously, people, essential oils work.
If you want to try some, I don’t mind lending mine, or helping you buy your own. 🙂
*Disclaimer: I am not a doctor. If you injured yourself, you should probably see a doctor. (Our insurance sucks so I tried this first.)
Putting this here so I can pin it.
I have several packages needing to be sent to friends and family across the country and they were needing cards, so yesterday I set out to make them all.
First is the card for some friends to go along with the Christmas and birthday gifts I need to send them. I decided to participate in the Unity {be inspired} Challenge with this one. I went with the color scheme and card sketch (bottom left) they posted with the challenge.
Had fun making this one. I sponged silver paint on the middle stripe and sewed those “seams” together with my sewing machine. I just got the “Happiness Has No Limit” stamp set last week and HAD to use it ASAP. Unity had a flash sale on some not-so-perfect stamps, so I snagged this one for $16.99!! And I have yet to find the “mistakes”!
I also made a Christmas tag for a belated Christmas gift. I love this whimsical sleigh stamp from Unity.
Got a head start on Easter gifts for my nieces, so I’ll be able to get them mailed on time this year! Yay me! 😛 Made these simple cards to go with the gift.
I’m playing along with Friends With Flair again today (Not sure why I can’t post a link the fancy way today but here it is: http://theunitystampco.blogspot.com/2014/03/friday-friends-with-flair.html ). I absolutely ADORE this panda. He is so cute!
Hello, sweet friend
I made this card (and several others) and will be sending them off to Operation Write Home (http://operationwritehome.org), a WONDERFUL organization that sends blank, homemade cards to troops overseas, so they can use the cards to write home to their family and friends. If you’re a card maker, definitely check them out!
I have a stamp problem. It’s much like my fabric problem, but doesn’t take up as much room, thankfully.
I bought this stamp set “Bee Happy Hexagons” last year sometime (probably November), from Unity Stamp Company, which is my fave place to buy stamps, fo shizzle.
I’ve linked this to Unity’s Friends with Flair contest. Check out the other creations that have been submitted. They are amazing!
BLACK FRIDAY SALE STARTS NOW! Everything in the catalog is 15% off!* Message me, call or text me (765-430-8077), or email me (embbosma@gmail.com) by midnight tonight to get the offer!
If you are out of town, I will pay the additional $4 cost to have your order drop-shipped to you!
The monthly special is, for every $35 you spend ($29.75 after discount), get one of these 5 items for only $5 — Perfect Bottle Thermal, Tote-A-Tablet, Perfect Pet Leash, Littles Carry-All Caddy, and Everyday Wristlet.
(*15% off does not include the $5 monthly special. Tax and shipping are calculated on retail cost before discount.)
Hey, look! It’s a Madi! And a sparkler!
Hey, look! It’s a patriotic pie!
Yesterday, we got to spend the evening with friends, barbecuing and eating and playing with fire. A few days ago, Greg’s grandparents gave us rhubarb, a whole lot of rhubarb. So I decided to make rhubarb pie for Independence Day. What’s more American than rhubarb pie? Probably apple pie, but rhubarb pie is a close second.
My mom used to make rhubarb pie for us when we were kids, so I most definitely needed that same recipe. She couldn’t find it at home, but she was able to locate it online here.
Rhubarb P
11/2 cups rhubarb
1 egg
7/8 cup sugar
2 tablespoons flourSkin and cut stalks of rhubarb in half-inch pieces before measuring. Mix sugar, flour, and egg; add to rhubarb and bake between crusts. Many prefer to scald rhubarb before using; if so prepared, losing some of its acidity, less sugar is required.
I was left with a lot of questions after reading that recipe — oven temp? baking time? a photo of the pie? Who the heck has a 7/8 measuring cup? Where’s the “ie” in the word pie? etc…
I attempted the pie anyway, and it worked! Had a few issues with my crust, (FYI, crusts need to be COLD. If your kitchen is too hot, you crust will get all melty and sticky.) but we worked through it. Here is how I adapted the above recipe:
Rhubarb Pie
11/2 cups rhubarb
1 egg
just about 1 cup of sugar
2 tablespoons flourPreheat the oven to 450 degrees. Cut stalks of rhubarb in half-inch pieces before measuring (I didn’t peel them; it just makes a mess and it’s unnecessary, as the strings cook off when you bake it). Mix sugar, flour, and egg; add to rhubarb. Pour into an unbaked pie crust and cover with top crust. Crimp edges and slice 3 or 4 cuts into the top crust.
Bake for 10 minutes then drop temperature to 350 and bake for another 45 minutes. Pull pie out of oven and spritz with water. Sprinkle sugar on top, then bake for an additional 5 minutes.
Tada!
The recipe originally came from the Fannie Farmer Cookbook. I’ll leave you with this little tidbit about Fannie and her cookbook that my mom found:
The Fannie Farmer Cookbook, formally known as The Boston Cooking-School Cook Book, was the first cookbook to include standard, or exact, measures in its recipes. Her book was first published in 1896. A stroke at the age of 16 kept her at home for many years and she turned to cooking to help pass the time. She became an accomplished cook, and, as her health improved, she was able to formally study cooking at the prestigious Boston Cooking School. Her true interest, however, was in the science of food and nutrition and she wanted to share what she had learned with home cooks. Little Brown agreed to publish her first book, but they had so little faith in the possibility of its success, that she had to pay for the printing of the first edition herself. The arrangement proved to be fortuitous because it made her sole owner of the book’s copyright. Her book has been continuously in print since its first publication, some 4,000,000 copies ago. Newer editions of the cookbook look nothing like the one that was first published and its recipes now follow a formula common to modern cookbooks.
Oh and here’s another picture of Madi, just for fun. 🙂
EmBoz 
