Sugar – Free Sweetened Condensed Milk and Ice Cream

We are now well into our 8th week of Mama L’s acid elimination eating and still moving right along.  It’s second nature now and I don’t really think about it all that much.  Would I still like some real candy?  Sure.  But I want to sleep thru the night more. 🙂

I said I was going to share my alternative sugar blend in August but I’m going to go ahead and do it today since it’s a part of todays recipe.

Before I get started on that I want to say that…even though I have a sugar sub blend I Iike now…sweets are still going to be a once a week / once every other week or so kind of thing.  I know it makes the blog boring but I’d rather have a boring blog than to reawaken my sugar demons. 🙂

I’ve tried 3 different sugar subs and the two I’ve settled on are…

Diabetisweet.  It’s an isomalt sweetener.

Ignore the ideal sugar sub…it didn’t work for me.  It spiked my blood sugar and had me in the kitchen wanting to eat every sweet thing in there.  I didn’t eat anything else but I had a very strong and immediate reaction to the ideal.

And…

…this new to the market sugar sub…Sin-Free Sugar.  It’s a Xylose / Erythritol / Brown Algae blend and it is amazing.

Xyl / Eryth are both super low Glycemic Index sweeteners.  Isomalt is low too.

I use equal amounts of Diabetisweet and Sin Free.

I used them both and made some really delicious homemade ice cream last week.

Now…this is supposed to be an easy dump / stir / freeze type recipe and it is if you can use all these products straight off the grocery shelf.  But as y’all know…nothing is easy when you have to make everything from scratch.

The ice cream base called for a can of condensed milk so I just made my own. 🙂

1 can Evaporated Milk

1/2 cup Diabetisweet

1/2 cup Sin-Free

1 dash Salt

Cook on medium heat…whisking a lot…til nice and thick.  I took a little while…maybe about 8 minutes.  But it got to the actual consistency of the canned stuff so just keep stirring til you have that level of thickness.

It’s hard to see it in the pics but it really does thicken up.  This last pic I was trying to show thickly it’s coating the pan.

Condensed milk on the left and homemade chocolate syrup on the right.

Plus the rest of the ice cream ingredients.  Recipe at the end of post.  

Chocolate syrup added to condensed milk.

Rest of ingredients added.

After freezing.  Soft serve consistency.

After setting up in the freezer for a couple hours.

This was definitely my favorite thing I’ve made in the last 8 weeks. 🙂  The original recipe is a sugar – full recipe so if you don’t need to make subs…it’s written to work with stuff straight from the shelves.     

Have a great weekend. 🙂

 

 

‘Easy’ Chocolate Ice Cream

1 can (or recipe) Sweetened Condensed Milk

1 (5 oz) can Evaporated Milk

2 cups Milk / Cream (I did half milk / half cream but you can do all of one or the other)

2/3 cup Chocolate Syrup (*Hershey’s style)

Vanilla (to taste)

2 tbsp Glycerin (not a requirement for success but it helps the ice cream stay scoop-able from the freezer)

 

Directions

Combine all ingredients.  Mix well.

Cover and place in the ice box overnight or at least 4 hours.

Pour into ice cream maker and freeze according to directions.  (Mine froze for 1 hour.)

Eat it right away if you like soft serve or transfer to freezer safe bowl.  Cover and let freeze for a couple hours.

 

*Hershey’s makes a sugar – free syrup that is sweetened with Erythritol and Splenda but it’s hard to find so I made my own…

 

Homemade Chocolate Syrup

2 tbsp Cocoa Powder

1/2 cup Sugar Sub

1 tsp Corn Starch

1 dash Salt

3/4 cup Milk or Cream

Vanilla to taste

 

Directions

Combine all.

Bring to a boil (whisking constantly) and boil / stir for 2 – 5 minutes until it’s almost the consistency of bottled syrup.  You want to pull it off the burner just shy of syrup consistency because it thickens a little as it cools.  

Let it come to room temp before using.

Happy Christmas in July

🙂

We did our Christmas in July celebration last weekend.  It was a nice little get-together.  It was very simple because I just don’t have the energy right now to do anything more than simple but next year I’m going to do it up right.  A summer tree / beach theme / decorations / etc.

We do Mexican food for our Christmas so I stayed with the same theme for July Christmas.  I didn’t take a lot of pics but here’s part of my plate…

Enchilada casserole.  Pintos.  Cheesy jalapeño rice.  We also had 5 layer dip and queso.

I used this new flavor pack for the guacamole.  It’s really good.

The directions say to use the whole pack with just 2 avocados.  I only use one big heaping tbsp per avocado plus one tbsp sour cream per avocado.  My version is getting rave reviews here from everyone who tries it.

I also used my new toy to make some sugar free Watermelon Sherbet for a take on the lime / ginger-ale punch.  I made the ginger-ale with my Sodastream (sugar free).

It didn’t get the same rave reviews as the new guac mix…but I really enjoyed it.  Lime is better but I wanted to try something more ‘summery’.

For desert I made a sugar free Dr. Pepper cake.  I used my tried and true recipe just subbing various sugar free sweeteners.

I couldn’t believe I was able to create something that moist using gluten free flour and sugar free subs.

Boiling alternative sugar to make…

…a sugar free syrup to use in…

…homemade sugar free marshmallow fluff.  (This was ridiculously good.  I used it in place of the real marshmallows called for in the recipe).

I made the sugar free ‘Dr Pepper’ with the Sodastream and I couldn’t have been happier with the way the cake came together.

I think I’ve finally found my alternative sugar blend and I’ll share it here next month when I start experimenting with it a little bit more.  Up to now I’ve only experimented with ice cream and this cake.

I had an anemia blood work profile done yesterday to get a better look at what’s going on with that and I’m getting a massage this weekend.

Hope y’all’ve had a great week and have a safe / cool weekend. 🙂

Catching Up

Hey, y’all. 🙂

I took a little break from thinking about the blog for the last week.

I’ve had a couple dr appointments over the last 2 weeks.

First the good news…we’re still sailing along with our no sugar / no acid eating plan.  We both had our annual…refill all the meds…appointments a couple weeks ago.  Since we started eating like this we’ve lost a combined 25 pounds…which wasn’t our goal but it’s a nice side  benefit.  Mama L is off all of her ‘asthma’ meds now since this has clearly proven she never had asthma to begin with.

The bad news?…I’m now officially anemic. 😦

She put me on iron (and even mentioned the dreaded ‘I’ word…infusions). 😦  I also got a new cast iron skillet and am cooking all of my meat in it.  I’m not cut out for the cast iron life.  Cleaning that thing is really a pain but it’s supposed to help so I’ll keep doing it.  But man I miss my fav T-fal non stick skillet.

About a month ago I went to an eye specialist in the Woodlands (it’s about an hour and fifty minutes from here).  Side thought…if anyone is reading this in the Woodlands…what is the deal with y’all’s store signs?  Many of them are ground level instead higher up where you can see them.  Super annoying when you’re not familiar with an area.

Anyway I went to the dr to look into getting Ortho – K contact lenses.  They’re lenses that you sleep in and they give you the same type of results as Lasik (which I can’t get because of the lupus).  Turns out I wasn’t a candidate for Ortho – K either but this dr does other special custom made regular contacts called scleral lenses.   They’re a lot bigger than soft contacts and you fill them with saline before inserting the.   I got fitted for a pair and it took 3 weeks for them to come in.  Went and picked them up last week.  When I can actually get them in they are amazing.  Because of the size and filling them with liquid that has to stay in them…can’t let it spill out…I’m still struggling with getting them in though and with the feel of the the right eye.

Something fun I made…

Savory ‘pop tarts’. 🙂  These were so good.  I took my grandma’s basic biscuit recipe and added half a block of softened cream cheese.  Chilled it overnight then the next day rolled part of it out flat…divided it into equal pieces and filled with hamburger / cheese / spices.  Sealed and baked for about 20 minutes on 350*.

With the rest of the dough I made…

Biscuits that baked up just like regular biscuits.  Flaky and fluffy.  And…

Chicken and dumplings.  One of my favorite winter foods Mama L makes is chicken and dumplings.  She makes them with canned biscuits and the first time she made them this past winter I seriously cried because I couldn’t have them.  I tried making up a different biscuit recipe and using that but it was a huge disaster so I gave up and resigned myself to never having them again.  Those dumplings just completely dissolved in the broth.  These worked perfectly.  They held their shape and had the most amazing mouth feel.  I”m a summer girl so I’m not looking forward to cold air anytime soon…but when it comes these are first up on the menu. 🙂

Fellow blogers…I haven’t abandoned you.  🙂  It’s just that it’s so tempting looking at all the good stuff y’all are creating.  We really want to make it 2 full months before I start reintroducing weekly baking / treats on a regular basis.  A couple more weeks to go.  🙂

That’s about all from here.  Hope y’all are all well and cool. 🙂

 

 

My New Toy

Papa L is celebrating a milestone this month and as he always does he celebrated by sharing it with us.  He bought me this ice cream maker I’ve coveted for years.  Thank you, Papa L.  You’re the very very best. 🙂

It’s this Cuisinart self contained unit.  No bags of ice.  No space eating freezer bowls.  It’s got it’s own ‘freezer’ unit built in.  No mess.  Just fill the bowl.  Lock the lid.  Press a couple buttons and 40 – 60 minutes later you have ice cream or gelato.

Just a simple ice cream base for the first try.  Cream / Milk / ‘sugar’ / Vanilla.

It was really really good but I’m going to play around with my sugar subs before I post a recipe.  I’m sure it will be the same as with gluten – free cooking…it’ll take a few trials before I find my sweet spot.  Pun intended. 🙂

In honor of apples and Fourth of July I served it over an apple upside down skillet cake which was also good…but again I need to work on my sugar subs and ratios before sharing a recipe.

I also forgot to get a finished pic after it came out of the oven.  Sorry.

This was the first sweets I’d had in over 5 weeks and I’m happy to say it was uneventful.  I was scared just one taste and I’d be face down in a vat of real ice cream surrounded by the empty wrappers from all the chocolate in Wal Mart.  That didn’t happen at all though and now I’m really excited to experiment more starting in August. 🙂

I’m sure I’ll use the ice cream maker at least once before then though. 😉 It’s not even that I want to eat ice cream that much…I just wanna play with my new toy.

A couple other eats from the weekend…

Chopped BBQ / Corn and Strawberry Crush.  I’ve written before that because of my childhood summers on the bay Strawberry Crush just screams ‘summer’ to me.

Well now Crush has these sugar free water enhancers in Orange, Grape and Strawberry.  I got the orange and strawberry and have used them with my Soda Stream.  With the carbonated water they’re almost just like drinking the real thing.  Now remember I haven’t had any real sugar in weeks though so my ‘almost just like the real thing’ might not be the same as if I still had the taste for the actual real thing.

The next day I took some left over chopped bbq / sauce and pickles and rolled them up in a tortilla for a BBQ ‘sandwich’.

This was actually one of my most favorite meals in weeks.  Will definitely have this one again.

Hope y’all had a great weekend. 🙂

 

Happy 4th of July

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Hope y’all have a great day that’s as carefree as your childhood. 🙂     Ya gotta love the 70’s.  Cig hanging out of mouth.  4 year old running around with a fire stick.   Every time I see this picture I don’t have a clue how I was able to hold the sparkler.  To this day I’m scared to death of matches and lighters.  The only way I’m able to light a fire is with one of those long stick like lighter things. 

I still have plans for an alternative sugar treat today.  Fingers crossed it turns out well enough to share next week. 🙂

Have a fun and safe weekend. 🙂

Update and Dipping Sauce Recipe

The weirdest thing happened in the middle of typing this post…my whole dashboard switched to German.  I clicked the ‘Save Draft’ button and it switched back to English.  Crazy. 

Anyway…

We (me / Mama L) are now in our fifth week of no sugar / low acid. 🙂

I can’t believe it.  I don’t think I’ve ever gone 4 full weeks without sugar in my life.

No sugar is here to stay though. I don’t think the detox I went thru for the first 2 weeks is normal. I don’t think I should feed…whatever it was that was causing that…ever again.

I have had small amounts of Splenda / stevia and it didn’t cause any kind of problems and it didn’t make me want the real stuff either.

Except for a small sugar free treat I hope to make on Fourth of July and a little treat for our Christmas in July celebration we’re going to keep up the no sugar / no sugar free treats for another month.

Then in August I’m going to start experimenting with making all my favorite gluten – free treats sugar free as well. I’m actually kind of excited so hang with me for one more ‘boring’ month then in August things should get more active around here. 🙂

The whole reason we’re doing this is to help heal Mama L’s throat reflux.  This has been a life saver for her.  Since the day we started this she’s only had ONE bad night…after a solid YEAR of bad nights.  The one bad night was when she drank her almond milk / fruit / chia shake too late at night.  She had some reflux issues from the acid in the fruit that night.  Since then she never drinks it after 6pm and she hasn’t another bad night.

She has more energy now than she’s had in a year.

Sleep is what it’s helped me with the most too.  I’m sleeping so soundly now.

It hasn’t helped me in the energy department but I’ve got all the lupus fatigue / inflammation pain to deal with so I don’t look for it to help me there all that much anyway.

Here’s some stuff I’ve eaten the past month…

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Pizza and Stromboli.  I went light on the sauce on my pizza and I used an Alfredo sauce for Mama L’s stromboli.  She said she liked it better that way.  Remember…I don’t need / have to eliminate acids but I am trying to keep it at condiment size amounts.

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Pintos.

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Ribs.  Only the last 4 ribs had sauce on them.

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I love love love this almond / coconut milk combo for my chia drink.  So creamy.

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Ice box ‘gulash’.  Corn / Green Beans / Hamburger meat and some cheese.

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I call this one ‘too lazy to wash a plate’. 😉  I just dumped it all on the saran wrap where I’d mashed the avocado.

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Mystery dough used for something I’ll share in an upcoming post. 😉

Thanksgiving in June. 🙂

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Hamburger patty.  Cheese.  Homemade onion strings.  French fries.  And…

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…this mock Saltgrass dipping sauce.  Recipe at the end of post.

In the old days when I could eat the onion strings I’d always get the prime rib plus onion strings and extra dipping sauce then I’d dip both steak and strings in the sauce.  I love that stuff.

I might still play around with the seasonings a little bit but it’s pretty dang close as is.

Hope y’all’ve had a great June. 🙂

 

Mock Saltgrass Dipping Sauce 

1 cup Mayo 

1/2 cup Milk

2 tbsp Horseradish

2 tbsp Ketchup

1/4 tsp Salt

Dash of Garlic Powder 

Dash of Paprika

Dash of  Cayenne

Dash of Pepper 

 

Directions 

Whisk everything in a glass or plastic bowl until completely smooth.

Cover and chill for at least 4 hours.

Thanksgiving in June

Next month I’m having a Christmas in July get-together so I decided to also do a little Thanksgiving in June today. 🙂

Dressing.  Green Bean Casserole with homemade Onion Strings…thanks for frying, Mama L. :).  Cheddar Bay biscuits.

Baked Chicken and Chicken Gravy.

The food was good but it was also nice to take another day to be thankful.  I have the best family a girl could ask for.  A roof over my head.  Food in the fridge.  The best blog readers around. 🙂

Sometimes I get so ‘down’ over all the health stuff…every now and then it’s nice to take a forced day or even just a moment to think about the good things. 🙂

My favorite part of the meal today was the green bean casserole.  We always have it for Thanksgiving and New Years Day and then really don’t have it again the rest of the year.  That so needs to change. 🙂

Being gluten – free means no caned Cream of Chicken.  For a while I’d been just making a chicken broth ‘roux’ / gravy type replacement but then I found this recipe I’d saved a long time ago during my pre gluten – free days.

Have y’all ever seen this recipe?  As always…it’s at the end of the post.

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Dry milk.  Butter.  Chicken broth base.  Flour.  Cup4cup or course. 🙂

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Butter cut into flour and dry milk.

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Mix plus water.

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It starts out very lumpy because of the cold butter but then…

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Perfectly smooth. 🙂

This is now one of my most favorite gluten – free ‘finds’ / conversions.  It works so amazingly well as a cream of chicken replacement.

 

 

Gluten-Free Chicken Soup Mix

 

Ingredients

 

2 cups Powdered Milk
1 cup Flour (125g)
7 tsp Chicken Broth Base
1 cup cold Butter

 

Directions

 

In a large mixing bowl (or food processor) cut butter into dry milk, flour, chicken broth base.

Store mix in the refrigerator for up to 3 months.

 

To Make 1 ‘Can’ of Soup

Ingredients

 

1/2 – 1 cup Soup Mix  (I only need 1/2 cup.)
1/4 tsp Onion Powder
1 cup Water

Optional…add very thinly diced chicken.

Directions

Add soup mix, onion powder and water to a saucepan.  The original recipe calls for 1 cup of mix but it gets way too thick for me if I use that much.  My guess is it’s because of the gums in gluten – free flour.

 

Mix well.

 

Turn heat to medium and stir constantly until the mixture thickens (doesn’t take very long).

Add the diced chicken.

Use the same way you’d use a regular can of Cream of Chicken.