Today is a new day and today I will Get UP.

I can’t believe my hands were that inflamed.

Yesterday I woke up and my hands felt like there was a fire burning in my bones. (and not the good kind like in Jeremiah 20:9)

I didn’t go to church because I could barely lift my coffee cup. What is going on? I’m thinking I got some cross contamination gluten. My wonderful daughter who is about to be a junior in college is studying to be an athletic trainer; massaged my hands for me. She rubbed Blue Emu into them and made a few discoveries. Of course she is just a student so I won’t say what she said because it would not be a legal diagnosis. However, she made some valid points that I will bring up with my doctor this week. Have I mentioned that my 17 year old daughter is amazing? Well she is.

In addition to the hand pain my back felt like I’d been kicked by a horse. I don’t have a horse and I’ve never been kicked by one but this pain is what I imagine it would feel like. I went for a walk with my youngest daughter. The sun was warm and I thought a short walk around the block, in the sun, would be good for my pain and my emotional state which, sad to say, wasn’t in a good place. I barely made it home. My back hurt so bad I almost cried.

I am so over this pain. I’ve tried to change my diet, I try to exercise, and I pray but still – pain.

ENOUGH! UGH! I cast this pain back to Hell where it came from!

I won’t take anything stronger than Ibuprofen for the pain. I refuse to take those poisonous drugs that some doctors push on patients who don’t know any better. They do more harm than good with side effects like cancer! Cancer is a side effect? Wow. I prefer a more natural approach to healthcare, pain management and wellness. Diet, exercise, massage therapy, laughter, and good old fashioned sunshine.

Someday I might have to give in and concede to poison as a remedy but until then I will continue to fight the good fight and press on toward the prize like Paul. (Philippians 3:14)

holding cup

today I can hold my coffee cup in one hand! Yay

Blue Emu is what I use on my pain most of the time


Spaghetti and Meatballs evolved

cake ingredients

bananas, eggs, Pamela’s Chocolate Cake Mix

Today I am feeling ambitious. Let’s see how long it lasts after I get into the kitchen and on my feet. First I want to put a dessert in the oven. I’ve found tons of recipes I like, but I have a gluten free cake mix that I love and think I’ll try a recipe I found on

raw meatballs

brown meatballs in a cast iron skillet.

Next I’m going to make meatballs. The original plan for supper was spaghetti and meatballs but I don’t have any pasta sauce or canned tomatoes. Anyway, since going dairy free, Italian dishes aren’t as good without Mozzarella and garlic bread. So I opted for these delicious looking mushrooms and meatballs.

As a side dish for the family it’s sweet orange carrots. (because I don’t eat cooked veggies) Don’t worry readers. I’ll get my veggies in a smoothie form. (Spinach, celery and peppers, add ice and water in the Ninja)spinach smoothie

This dish evolved as it went along. I rarely follow a recipe to the T. I started out with my own ingredients for meatballs and meatball ingredientsbrowned them in a cast iron skillet. Next I intended to add mushrooms but it seemed to me that I should have started in my dutch oven so that is where I browned the onions, garlic and mushrooms. Finally, I added beef broth and placed in the browned meatballs. Simmered for about half an hour. Regret: should have started in the dutch oven and cooked slowly for over an hour. The liquid would have thickened and the onions caramelized. Then I would have put the mushrooms in last.

My first thought was how good this dish would be with mashed potatoes but then I decided that Polenta would add a nice texture and flavor.

meatballs and polenta

finished dish

cake slice

finished cake with a garnish of fresh raspberries.

Turns out I am motivated to cook but not to clean. I hope the family is up for the challenge of the messy kitchen. My feet hurt I’m putting a movie in.

Stay tuned for my review of McFarland USA

List of Ingredients in Dish:

Meatballs: Ground beef, ground pork, chopped onion, chopped garlic, gf bread crumbs, salt, pepper, Italian seasoning

Sliced mushrooms, chopped onions, chopped garlic, salt, pepper, beef broth

Polenta: cornmeal, beef broth, water, salt

Cake: Pamela’s Chocolate Cake Mix, 5 super ripe bananas, 1 egg

Memorial Day Weekend Morning Two

What’s better than a pancake breakfast? A gluten-free pancake breakfast cooked over an open flame. I wasn’t sure it was going to work because I think that pancakes need just the right temperature to brown perfectly. Well, these weren’t perfect but they sure were good. I used Pamela’s Baking Mix. Normally I add apples or bananas to the batter or at least vanilla but today I did not. What was icing on the (pan) cake? I did it! I’m very proud of myself for being creative and not afraid to try. I could have made then on the gas top in the camper but what’s the fun in that?pancake on grill

pancake plateBacon would have made the breakfast complete but I’m not complaining. Today is our last day in this campground. Tomorrow we head up to Mackinaw City, MI. I’m very much looking forward to seeing it.

Cinnamon Role Recipe

Trying a new RECIPE


I stated out with a recipe I found on Pinterest from (HERE)

Then I adapted it to my own family’s needs. I’m the kind of person who takes a recipe and adapts it to the ingredients I have on hand or am familiar with. I usually don’t follow directions very well. In fact, I can read a recipe and then just create something based on the ingredient list. So, this is my version of gluten-free cinnamon roles.

They sound super good and I hope they turn out. We’ll see!


Ingredients (that I used):

  • 2 12 cups Bisquick Gluten Free baking mix
  • 13 cup Vanilla Almond milk
  • 1 egg
  • 2 tablespoons non-dairy butter, softened
  • 14 cup coconut sugar
  • 2 teaspoons cinnamon
  • ¼ cup chopped nuts (optional) I used a mixture I had leftover from another recipe
  • 14 cup confectioners’ sugar
  • 1 teaspoon water

NOTE: For the confectioners’ sugar I made my own using a Cuisinart Mini-Prep Plus Food Processor

out of coconut sugar and tapioca starch then added dairy free butter.20150520_150459 20150520_150707  20150520_151022


Preheat oven to 400 degrees.

Mix gluten free baking mix, vanilla almond milk and egg until a soft dough forms. I used my KitchenAid for this step.  (I needed more milk than it called for. I just added as needed until dough formed.) 20150520_143212

Turn dough onto lightly gluten-free floured surface and knead gently until smooth.

20150520_143645 20150520_144016

Pat or roll dough into an 8 x 10 rectangle. Combine cinnamon and coconut sugar. This is when I sprinkled on the nuts. Spread dough with dairy-free butter and sprinkle with cinnamon and coconut sugar mixture.

Roll up tightly, Pinch edge of dough into roll to seal. Cut at 1 inch intervals ALMOST through to bottom, using scissors or sharp knife. I cut through and separated the rolls. 20150520_144505

Bake about 20 minutes or until light brown.

Optional: Mix powdered sugar and water until spreading consistency; spread over warm roll.


Finished Product

They are delicious. They don’t compare to the gooey, sweet, commercial cinnamon role but for us allergy sufferers and sugar watchers, they are great!