Summer seems to be in full gear and the kids are loving every moment. Why does it seem that summer is even busier than any other season? Perhaps, it’s because our summer season seems to be so short each year and fall comes in the blink of an eye and you know what that means don’t you … snow. It’s an evil word around here, so I won’t mention it again!
This last week was a big week for Oliver. He finally has his hearing aid! It’s amazing to see him with it on … it’s almost like he’s a different kid. He’s hearing things that he’s never heard before. And, he’s excited to hear the loudness of the train down the street with both ears! It’s hard to imagine what it would be like to be able to hear out of only one ear, but thank goodness, he’s got one ear with perfect hearing and this hearing aid is able to help him with the other. Everyone continues to be baffled with his one-sided hearing loss, as am I. I realize that we may never figure out what happened, but it’s hard when you don’t know … I’m constantly wondering about his good ear and if his hearing will diminish in it one day. Or, if his bad ear will get worse. For now, we’re just going on with life. And, trying to be attentive to his hearing, making sure we don’t miss anything. So far our experience with his hearing aid has been extremely positive. Although, if you knew Oliver he is a really easy going kid, especially these days for some reason. And, he’s super intelligent. So, that combined with being able to hear everyday conversation makes for a happy kid. I am excited to see him grow and adapt to using it.
Since starting our gluten free journey, our life has changed immensely. I know that there was a time in my life when I didn’t really think of what I was putting in my body. I just ate whatever I wanted, when I wanted to. And, to tell you the truth I spent most of the time in misery. And, because I had never really felt good, I never knew what feeling good was all about. I mean, I spent my later teen years and twenties filling my face with so many terrible things. Well, not always terrible, but because they were gluten-filled they were terrible for me. It was truly a vicious circle. My hubby (then boyfriend) found out quite quickly that taking me out for dinner was usually short (definitely not sweet), running home after eating because I was sick. The silly thing was, each of my siblings and my Mom were the same. They too, have joined me on this gluten free journey and even though their experiences are different from mine, I think they’ll tell you that their journeys have also been positive. For me, waking up each day and feeling good is so worth it. Going out for dinner with my hubby and not having to run home afterwords, is worth it. Not to mention, all of the positive changes in my body that I can’t see. I have normal cholesterol levels, something I struggled with my entire adult life. This is something that is near and dear to my heart. My dad passed away of a massive heart attack at 44. Forty-four is way too young. I was devastated. And, I always knew that I didn’t want to end up having similar problems as he did, but I didn’t know how to fix my life so I would avoid them. I tried dieting, over the counter supplements, but it was never enough. After being gluten free for six months, I noticed a difference in my cholesterol levels. Now, it’s not something I worry about anymore. In my twenties, I felt like garbage most days. Now that I am out of it and I know what it is like to feel good, I can say that what I ate, played a huge role in how I felt. Even my hubby will tell you that I’m a different person. And, now that I know what I felt like during those gluten-filled days, I know how terrible my kids felt. Walking around with a constant stomach ache and having aches and pains all the time is no fun. Like I’ve said at least a 100 times … going gluten free has saved my life … we would be in a very different place had we not. And, I’m not willing to experiment to see what it’s like. There will be no going back …
That being said … everyone deserves a treat right? Sometimes when you’re gluten free, dairy free, soy free and peanut free, finding a treat that is acceptable is hard. Not to mention, one that is delicious. Well, this week I’ve got a treat for you that is devine! You won’t be disappointed! Indulge in this recipe and let me know what you think …. A special thank you goes out to my sweet sister-in-law who supplied me with the rhubarb for this recipe!
Jenny’s Gluten Free/Vegan Strawberry Rhubarb Crisp
Preheat your oven to 325 F. In a small bowl combine the following:
2 cups rhubarb, cut into 1″ pieces
2 cups strawberries, hulled and cut into quarters
1/2 cup brown sugar, packed
Place the mixture in a 8×8 baking dish and spread evenly along the bottom.
Place the following in a medium bowl:
1 cup Jenny’s All Purpose Gluten Free Flour*
3/4 cup Only Oats Gluten Free Quick Oats
1/2 cup brown sugar, packed
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup Earth Balance Soy Free Spread
Using a pastry cutter, combine until a crumbly mixture is formed. (if you don’t have a pastry cutter, use a butter knife to cut through the butter) Once your mixture is crumbly, sprinkle it over your rhubarb/strawberry filling.
Place in your preheated oven and bake at 325 F for 35 minutes.
Once cooked, remove from oven and let cool.
There you have it … it’s incredibly tasty. I hope you enjoy it!
Jenny’s All Purpose Gluten Free Flour
1 cup brown rice flour
1 cup tapioca starch
1/2 cup sorghum flour
- 2 cups rhubarb, cut into 1" pieces
- 2 cups strawberries, hulled and cut into quarters
- ½ cup brown sugar, packed
- 1 cup Jenny's All Purpose Gluten Free Flour*
- ¾ cup Only Oats Gluten Free Quick Oats
- ½ cup brown sugar, packed
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup Earth Balance Soy Free Spread
- Preheat your oven to 325 F. In a small bowl combine the rhubarb, strawberries, and brown sugar. Place the mixture in a 8x8 baking dish and spread evenly along the bottom.
- Place Jenny's All Purpose Gluten Free Flour, the gluten free oats, brown sugar, cinnamon, salt and Earth Balance Soy Free Spread in a medium bowl. Using a pastry cutter, combine until a crumbly mixture is formed. (if you don't have a pastry cutter, use a butter knife to cut through the butter)
- Sprinkle the crumble mixture over the rhubarb/strawberry filling.
- Place in your preheated oven and bake at 325 F for 35 minutes.
- Once cooked, remove from oven and let cool.