Gluten Free – UNANCHORED EVE

2023 Winter Reading List

Published on January 22, 2023January 22, 2023 by unanchoredeveLeave a comment

Winter is the perfect time to slow down. In winter, living in Edmonton, Alberta, means less daylight, and temperatures fluctuate between 5 to -40 degrees Celsius. Although I don’t love the cold weather, a cold winter is a perfect incentive to put on fuzzy, comfortable clothes, make a giant pot of tea, and read books. Here is a list of fiction and non-fiction books I’m eager to read this season. These might be great to try if you are looking for inspiring books!

Non-Fiction

I used to only listen to non-fiction books on audible. Still, I felt that I was distracted because I was either driving or working on chores, so I’m trying to get back into reading the physical copies to ensure the information sticks! Here are my recommendations for 2023.

The Everyday Hero- Robyn Sharma

A personal growth book by a talented and successful business coach Robin Sharma. I’m curious about what methods of balancing discipline and success Sharma has for us in the digital age. I have read one of his other books, The 5 Am Club, and while I don’t personally practice the strict routine of getting up before dawn, the book was insightful. I wonder how his perspectives have changed and or evolved since The 5 am Club was written 3 years ago. I enjoyed some of the suggestions in his previous book; however, the fictional storyline was a bit cringy. Nevertheless, I know he came from a good place; perhaps this book has matured his writing style.

How to do the Work– Dr. Nicole LePera

I used to see a psychologist regularly; however, due to the expense, I have chosen to try to learn as much from others as possible. While I enjoyed therapy, I always felt lighter; I’m interested in knowing what “work” I can accomplish independently. Often, I would have my finger on the dial to call my therapist and then stop myself and ask, “what would she ask me in the session,” and could come up with the answer on my own. Psychologist Dr. Nicole LePera writes this book, and her background may foster a unique approach to self-development I’ve never considered. LePera looks at therapy in a holistic manor; she believes that the mind has the power to change our perspectives, even though we’ve been conditioned into coping mechanisms that don’t serve us.

The Courage to be Disliked- Ichiro Kishimi & Fumitae Koga

I’ve always admired Japanese culture, their attention to detail, keeping traditions, and honoring respect for all beings. So my instant prejudice to the culture would question why two Japanese authors would write about being disliked. This contradiction makes me want to dive right in.

Atlas of the Heart: Mapping Meaningful Connection and the Language of Human Experience– Brene Brown

I was gifted this book for my birthday last year and only got around to reading the first two chapters, but I’m looking forward to cracking into the rest of it. I’m a huge fan of Brene; I’ve listed to several of her audiobooks and think she’s a great warrior and advocate for introducing vulnerability in a work-obsessed western culture.

Fiction

I love fiction, the psychology of the flaws that a protagonist must overcome, and their journey is just such a great escape from life’s monotony. I used to read a lot more, and lately, it’s been my biggest regret that I haven’t read more often… hmm it might be because of the giant metal block that’s always glued to my hand.

Us Against You- Fredrick Backman

This book is the sequel to Beartown. It follows a full range of young and old characters living in a small town obsessed with hockey. The characters all face interpersonal problems, and the plot twists add up delightfully as each character navigates their hopes and dreams in the baren hockey town. Both dramatic and suspenseful, this book is so engaging it’s not hard to keep the pages turning. Politics, secrets, and relationships haunt the members of the town, however, the dramatic elements in the book are so thoughtfully portrayed.

The First to Die at the End-Adam Silvera

This was a trendy YA novel on the BookTok list last year, and I wanted to see what all the hype was about. So far, I’m enjoying it; the novel is easy to read yet thoughtful at the same time. It’s nice to read about young adults, as they seem less complicated than adult characters!

Carrie Soto is Back- Taylor Jenkins Reid

This book was at the top of the 2023 Good Reads choice awards for historical fiction. Then one of my close friends raved about it, so in the cart, it goes. Written by Taylor Jenkins Reid, known for having several best sellers, I really enjoyed her other novels, Daisy Jones and the Six and the 7 Husbands of Evelyn Hugo. So I’m eager to see if this book, whose protagonist is a 37-year-old tennis champ, will also satisfy my admiration for this author.

Tomorrow and Tomorrow and Tomorrow- Gabrielle Zevin

Another Good Reads winner and recommendation by a friend. A book about childhood friends who learn about the power of hustle and connection sounds like a fantastic journey to read about.

Summary

Is it just me, or does everyone tend to read more in the winter? Is it the weather or all the new year resolutions? Anyway’s, reading is often better with a baked good. Try making my gluten-free banana bread.

Valentine’s Paleo Chocolate Cake

Published on February 15, 2018 by unanchoredeve1 Comment

Valentine’s day is for love, and I love chocolate! Since I have a pretty big sweet tooth I decided to make my own cake and share with those I love. Mostly my Dad, he gets a lot of love this V-day since I’m still a single lady. Making something from scratch makes me appreciate and savor dessert more. This cake turned out fabulously was work the work!

I swiped this recipe from the ambitious kitchen.

INGREDIENTS

3/4 cup virgin coconut oil, melted and cooled
1 3/4 cup coconut sugar
4 large eggs, at room temperature
1 cup Almond Breeze Unsweetened Vanilla almondmilk
1 tablespoon pure vanilla extract
1 tablespoon apple cider vinegar
3 cups packed blanched fine almond flour
3/4 cup unsweetened cocoa powder (use a high quality version)
1/4 cup coconut flour
2 teaspoons baking soda
½ teaspoon salt
For the paleo chocolate frosting:
1 (14 ounce) can coconut cream
1 ½ cups dairy free chocolate chips
Pinch of salt

I used two baking pans, and yes the parchment paper is a must, easy to arrange the cake after and risk ripping it. To enhance it, I used pecans and raspberries, but you can change the fruit or add valentine’s inspired candies if you wish.

Making your frosting: Add the coconut cream, chocolate chips and a pinch of salt to a small pot and place over low heat. Whisk until melted. Transfer to a bowl, cover with plastic wrap and place in the fridge to harden for 6 hours or until hard. Overnight is best!
Preheat oven to 350 degrees F. Line the bottom of three 9-inch round cake pans with parchment paper rounds. Spray parchment paper and side of pan with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER or the cake is likely to stick. Please do not forget.
In a large bowl, mix together the melted and cooled coconut oil, coconut sugar, eggs, vanilla and apple cider vinegar until smooth. Add almond milk and beat once more until mixture is well incorporated.
In a separate bowl, whisk the almond flour, cocoa powder, coconut flour, baking soda and salt together. Add the dry ingredients to the wet ingredients and mix well. Mixture will be on the thicker side.
Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 20-30 minutes until a tester comes out clean or with just a few crumbs attached; rotating the pans halfway through baking. Let cake cool in the pan for 15 minutes then transfer to the fridge to finish cooling completely. Allow cake to cool in the fridge for at least an hour before removing from the pan and frosting. The cake should be room temperature when you frost it. This is very important. Cake can be made a day ahead if you’d like!
Finish making your frosting: Scoop the hardened chocolate coconut cream frosting mixture into a large bowl. Use a hand mixer or a KitchenAid mixer to beat frosting until peaks form and it looks nice, fluffy and creamy. Use immediately!
Layer cake, using about 1/3 -½ cup frosting between each layer, then frost the top and sides with remaining frosting. Serves 12-16! Should be transferred to the fridge.

V-Day Cake

Stuffed Peppers and my New Favorite Muffins!

Published on February 5, 2018February 5, 2018 by unanchoredeve3 Comments

Healthy eating for me means color! I went on a trip to the grocery store with my dad this weekend to grab a few ingredients. I like having a few staple items in the fridge at all times for quick, healthy meals. My father turns to me to ask “what do we need?”. My reply, get anything green! What’s your favorite color to cook with?

Here is an image of the weekends cooking. I loosely used a stuffed peppers whole foods recipe I found from the Jar of Lemons Website.

Ingredients

1/2 lb ground turkey
1 onion
mushrooms
1 cup spinach
1/2 tsp ground pepper
1/4 tsp cayenne
1 tsp paprika
1/2 tsp chili powder
1 tsp garlic
1/2 tsp cumin
1/2 tsp cinnamon
4 green peppers
handful of Pumpkin Seeds
handful Mozzarella

Instructions

Preheat oven to 425 degrees.
Cook the ground turkey.
While the ground turkey is cooking, cut the peppers in halves and clean out the middle of each one.
Set one pepper aside and finely chop.
When the turkey is almost finished cooking, add in the spinach and finely chopped pepper or any veggies on hand.
Add in the ground pepper, cayenne, paprika, chili powder, garlic, and cumin.
Stuff each pepper half with the turkey mixture and top with cheese.
Bake for 20 minutes (or until peppers are nearly soft).
Serve hot and enjoy!

I used green peppers and added pumpkin seeds instead of pine nuts and a dash of cinnamon to the mix. I only used half of the meat, the rest I will toss into a pasta later in the week. I also chopped up more veggies to use in weekend morning omelettes.

This is one of those recipes you can make your own. Use chickpeas, chicken, ground turkey or beef, saute some veggies, stuff and cook!

Stuffed Green Peppers

These tumeric blueberry muffins turned out soft and not too sweet. I like to take time and arrange my foods to practice some photography skills. I copied the recipe from the Green Kitchen food blog.

Healthy Tumeric Blueberry Muffins

Turmeric & Blueberry Breakfast Muffins with a Granola Topping
Makes 12 large or 15 smaller

Dry ingredients
100 g / 1 cup walnuts
85 g /1 cup rolled oats, use gluten free if intolerant
90 g / 2/3 cup buckwheat flour + 2 tbsp arrowroot (or potato starch)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp turmeric (use a little less if you are not used to the flavor)
1 tsp freshly ground cardamom
½ tsp sea salt
a pinch black pepper

Wet ingredients
160 ml / 2/3 cup buttermilk or plant yogurt
80 ml / 1/3 cup olive oil or butter
2 ripe bananas, mashed
5 fresh dates, mashed
3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water)

A large handful blueberries, frozen or fresh

Granola topping
1/3 cup rolled oats
2 tbsp olive oil/coconut oil
1 tbsp runny honey

Preheat the oven to 400°F / 200°C. Line a muffin pan with paper liners or grease the pan with oil or butter. Add walnuts and rolled oats to a food processor or blender (or mortle) and mix quickly into a coarse flour. Transfer to a large mixing bowl together with the rest of the dry ingredients. Add buttermilk, oil, bananas and dates to the food processor or blender and mix until smooth, then transfer to the mixing bowl with the dry ingredients. Crack the eggs in a separate bowl and beat them for about a minute before adding them as well. Use a spatula to carefully fold everything until combined. Divide the batter into the muffin tins, drop a bunch of blueberries on top of each muffin and gently push them down a bit. Mix together the granola crumble in a small bowl and add it on top of the muffins. Bake for about 18-20 minutes. Best enjoyed still warm from the oven.

I’d love to know, what’s your favorite healthy muffin recipe?

Veggie Lasanga

Published on January 8, 2018January 9, 2018 by unanchoredeve1 Comment

This is my second attempt at going sugar-free! Inspired by the current book I’m reading, Year of No Sugar, by Eve O. Schaub, I opted to try a new recipe. A vegetarian lasagna, both sugar-free and gluten-free, as a way to get more veggies and sharpen my culinary skills. I started out with making the veggie base, and it consisted of roasting a few vegetables in the oven, then adding a container of pumpkin puree and turning it into a puree in a Vitamix.

Tons of green veggies, ricotta, and mozzarella cheese were the main staples for this healthy meal! I found the recipe when I signed up for the 8 week, I quit sugar program.