Hi there. For those of you who may have read my "Fallen off the wagon" posting, I've made a great attempt at varying my allowable foods to help keep me "on the wagon." It is definitely helping. I was too limited in my variety. I ordered a number of things off of Amazon.com which I will post here. They have worked out well for me. The only problem with Amazon is that you have to order in bulk, so I have a lot of each product. Oh well, it makes the pricing reasonable, at least in comparison to some of the health food type stores (which are just too hard for me to get around to). Also, I was able to get free shipping on all products. Here is what I found:
Nutiva Organic Hemp Seed Oil--I use this AND flax oil now on my salads, potatoes, and so on.
Namaste Food, Gluten Free Bread Mix 16 oz. bags--I made this mix into muffins. I did NOT use eggs, instead ,modified as follows: used 3 heaping teaspoons of Ener-G egg replacer, added 4-5 tablespoons warm water, added 2 teaspoons baking powder, added 1 teaspoon baking soda, used 1/4 cup olive oil, 1 cup warm water, did NOT use the yeast packet (that is why I added the extra baking soda and powder). And I baked it in a muffin tin to make individual muffins that I could freeze and thaw quickly in the microwave. I am trying to stay away from rice for the most part, but one of these rolls every now and then is a VERY welcome bready treat.
SEASON Brisling Sardines in Olive Oil--DELICIOUS if you like sardines, you'll love these and it is pure olive oil--no soybean oil
Bob's Red Mill Organic Whole Grain Creamy Buckwheat Hot Cereal--very tasty. . .cooked it up and made a good sized batch, so I was able to divide it into three bowls and put in fridge. . .easy, quick breakfast to pull out during the week. I put some dried blueberries and rice milk on mine. I used brown sugar (tiny bit) the first time, but then didn't use it for the next two bowls--shouldn't really add the sugar.
Foods Alive Golden Flax Crackers Maple and Cinnamon--wow, holy flax intake! Very crunchy (and sort of slippery when chewing) flax crackers. I added these to my routine to increase my healthy omega intake without having to come up with more ways to just take the oil. Eat a small amount and keep up with water. . .they are high fiber. Very tasty with a little Sunbutter (sunflower seed butter) on top--just a tiny smear. It will take me for-ever to eat all of these crackers (you can only eat a few at a time), but I'm still very to have them as something to grab.
Perky's 100% Natural Crunchy Flax Cereal (have to get 12 TWELVE boxes, but they're small)--very tasty crunchy cereal--has a taste and chewing work involved similar to Grape Nuts. I love this cereal. If you have trouble chewing, this cereal is not for you.
I also ordered Bob's Red Mill Whole Grain Teff Flour, but I haven't gotten it yet. . .should get it this weekend. Planning to make muffins (similar to my Namaste muffins) and put in freezer. Will also use it for pancakes and then freeze them to pull out quickly in the morning.
I'm trying to really work on a variety of grains and not overdo any one grain. These items are helping.
Hope this helps others! I really did my research and reading of reviews to come up with this list!
justme
Okay, I'm posting a quick
Okay, I'm posting a quick update. In summary: Teff is tough to work with! I got the Teff flour and have used it in pancakes and made a muffin recipe, also. I'm finding it a bit hard to use. In the pancakes they came out very dense and almost like they wouldn't finish cooking inside, no matter how long I left them on the griddle. . .still tasty, and I enjoyed them, but will try to modify the recipe to use a little less flour the next time to see if this works. It seems to be a very heavy flour to use.
I made the muffin recipe that is on the Teff package and they came out not so good. In fact, there is a strong bitter aftertaste at the end of each bite. I had to use potato starch/tapioca starch as a replacement for the arrowroot starch (but the recipe said that this was okay), also didn't use any eggs. I will try the teff flour in another recipe that doesn't use all of this arrowroot starch to see if that was the problem. It seems to me that it was just way too dense and bitter from the starch addition.
I'm still working with the Teff, as the flavor is nice, but it is dense and not as easily substitutable to use as say buckwheat or brown rice flours for example. Just wanted to provide an update to those who may have found my posting helpful!