Baked Salmon w/Broccoli, by Laura D Field

Tonight's main dish was baked salmon, marinated in olive oil w/seasonings and coated with gluten free bread crumbs.

2 servings of Pink Salmon
6 TBSP of Olive Oil
1 garlic clove
Dash of Italian seasoning
Dash of Black Pepper
Gluten Free Bread Crumbs




1.  Combine the olive oil with crush garlic clove, dash of Italian seasoning and black pepper.







2.  Marinate your salmon in the oil mixture for 20-30 min.

3.  Bread (coat) your marinated salmon in gluten free bread crumbs (I used Glutino)





4.  Place coated salmon on aluminum foil on baking pan and wrap in order to keep the moisture within the salmon

5.  Place in 375 degree oven for 25 min, until cooked through








6.  Unwrap the salmon from the foil and remove from tray using a spatula

7.  Serve as is.






The bread crumbs added some texture to the baked salmon which was a nice touch.
My husband added salt for his preference

On the side we had fresh, steamed broccoli which we seasoned with pepper, garlic & sea salt.  I added a dab of milk free spread on mine.  In addition we had a thinly sliced gluten free sandwich bread that I made earlier in the day.  Water was our beverage.

To top it off, we had a few grapes for dessert.

The complete meal was filling, had color, texture and some added sweetness to finish it off.

Gluten & Milk Free Sandwich Bread, by Laura D Field

Ingredients:
1 1/2c warm almond milk (Occasionally I use the coconut, almond milk, yet one can use soy milk as well)
3 lg eggs (approximately 3/4 cup)
1/4 c olive oil
1 tsp apple cider vinegar (you can use lemon juice)
3/4 tsp sea salt
2 Tbls sugar
1 Tbls xanthan gum
1 tsp guar gum
3/4 tsp soy flour
1 Tbsp potato flour
3 c. Gluten Free all purpose flour (I use Red Mill)
2 Tbls (1 pkg) active dry yeast

Have all ingredients set at room temperature.  After pulling all ingredients out, I went for a 40 min. walk, giving them time to warm to room temperature.  I also used my Kitchen Aid mixer.

1.  Measure out almond milk in measuring cup and let sit.
2.  Measure out eggs in cup and let sit.
3.  Measure out olive oil in cup and mix in cider vinegar, then let sit
4.  Measure out all dry ingredients in bowl (excluding the yeast) and gently stir and set aside.

NEXT:  Mixing Things Up

Now that the liquid items are at room temperature...
5.  Place room temperature eggs in mixer and blend at high speed until frothy (about 1 min)
6.  Add olive oil with cider vinegar, and mix at moderate speed
7.  Add the almond milk while continuing to mix at moderate speed.
8.  Add all dry ingredients, that were previously mixed together, immediately followed by the yeast, into the mixing bowl with the liquid ingredients, at a moderate speed until mixed through.
9.  Mix until the mix is a smooth texture.  It will stay together, yet loosely compared to regular, gluten bread. You will not need to kneed the bread.

Ready to Rise:
10.  Take your mixture and pour into your bread pan, smoothing out the dough so that it looks round like a bread load will look (well, as close as you can).  Use a spatula for this process, and if necessary, dip the spatula in warm water a few times to get the smooth look.
11.  Place plastic wrap over the load and place in a warm, draft-free place.  I place mine in front of the window where the warmth of the sun aids in the rising process.

Ready to Bake:
12.  Once the load has risen to the top, or over the top of the loaf pan (depends on the size of your load pan), preheat your oven to 375
13.  Once the oven has been preheated, remove the plastic covering on your loaf, then insert load pan into the oven and set for 30 minutes.
14.  After 30  minutes, brush the top of your load with a milk free butter or spread, then cover the top with an aluminum foil tent (I used the sandwich aluminum sheets I had on hand as it was a perfect size).
15.  Bake for an additional 20-30 min.
16.  Remove from oven and cool for 10-15 min., then place on a wire rack to complete the cooling process.

17.  ENJOY!!

NOTE:  By leaving a load of bread in the load pan, your bread will maintain too much moisture, so it's important to remove for a nice sandwich loaf.  If you leave it in a little too long, turn the loaf upside down so that it can complete cooling as well as dry out the bottom.  It should still taste delightful

NOTE:  You do not have to brush the milk free butter or spread over the top of the bread if you don't want that flavoring, but you do need to continue to bake the additional 20-30 min.

Choosing the Gluten & Milk Free Diet

What causes one to change things up in order to eat healthy yet at the same time give up on the foods that we have learned to enjoy in life?  It's an interesting question, one in which many still do not understand, but a few years back (approximately 6 years) our middle daughter was diagnosed with milk allergies which were causing her serious depression symptoms.  We tried the conventional method of meds, but every 6 months the MD was wanting to increase the dosage.  This was insane!!  To continue to medicate without trying to fnd a cause was unfair to my daughter and the many others who are so easily provided antidepressants or anti-anxiety meds in order to bring calmness to one's life.

I chose, as a mom, that this had to stop!!  I reached out to a different MD who was also holistic.  We brought Holly in, and just from the questions we were asked, he immediately ordered a test that confirmed that our daughter was not depressed, but rather the milk was causing the natural morphine we have in our bodies to increase as she continued to drink and/or eat milk products.  This was the cause of her exhaustion and depression symptoms.  The only trial was that it seemed as thought everything she loved had milk.  Everything on the store shelves had the casein that she was allergic to.  And, to top the challenge off, she was leaving for college in a few weeks.

What we learned was that, as a drug addict, the reason she consumed milk products to the excess that she did, was because she was addicted to what we would consider a "healthy" product.  But this product, that was God's design for cow consumption, modified for humans, was wreaking havoc on Holly's system.  I was now challenged to find ways to cook, bake and create without using the milk that had become a staple in our home.

Chocolate...off limits, but wait, there was dark chocolate, there were Baker chips and more that could substitute her chocolate cravings.  Things were looking up.  But, what about cereal, bread, and other staple items that were part of a normal diet?  Every shopping trip became a challenge to find what would work for someone dealing with milk issues.  But, we managed to find ways to substitute and were blessed with the small college that she had attended, as the chef and other cooks worked with Holly.  Mashed potatoes were made without milk, chicken was grilled without bread coatings, etc.  It took time, but the transition was working and within three months Holly was off milk and all antidepressant medicine.  We have so much to be thankful for as well as a doctor who took the time to order the right tests to find a solution.

Next, the stomach issues that Holly dealt with were nagging enough to cause another trip to our Holistic MD.  At this visit, it was decided to remove gluten.  We looked at him and asked "so, what does she eat?"  As with the milk visit, we left this visit frustrated as well.  Looking at all the products on our shelves, it was not an easy task to find something without gluten.  So, off we ventured to the grocery store and Natural Food store.  This was right before manufacturers started getting on the band wagon of labeling their foods "Gluten Free", "Dairy Free", etc.

This journey of eating milk and gluten free I chose to venture with Holly.  She couldn't cheat, but the days that I did, I paid for it.  Milk has always caused stomach issues, so I have always consumed sparingly, drinking rice milk for the most part.  Gluten reduction I was able to do, but not as seriously as Holly had to.  I think a part of it, was that I wasn't ready to give it all up, and the cost of Gluten Free products was really causing a hardship on our budget.  What one would spend $1-2 on flour now was going to cost us $7.00.  That's just the flour!!

What I found to be the most frustrating was that these natural products were now available at a cost that was insane!!  These are natural ingredients, but because there was more demand for them, the availability and cost was going to impact our family in a way I hadn't imagined.

Fast forward 6 years, and here we are bringing our youngest daughter to the doctors, the ER, daily phone calls from school for stomach issues, anxiety issues, and more.  Being a mom, I was extremely frustrated and concerned, because the stomach has a variety of organs that could be affected.  As I watched, I could see anxiety as a major culprit, but those lower stomach issues were of great concern to me.  Female issues were ruled out, and as we return to our holistic MD, we are given a test to rule out gluten and a test for milk.  Yes, different symptoms, but the same result.  No milk, no gluten.  Within three months, our daughter's anxiety is now under control with a natural inhaler when things are too much, yet her stomach and anxiety issues are more controlled.

I've become rather aware of gluten in the variety of products, and personally do not drink any milk, so Jenni's transition was already easy for me.  I still occasionally cheated on the gluten, until I visited my orthopaedic physician.  The gluten elimination was crucial.  I lost 10 pounds, but the joints were still aching, yet I knew I needed to lose at least another 15 pounds.  He clued me in to the fact that some of the seasonings that I might be using are adding to the gluten issues of inflammation and pain within my joints.

So, here I am, gluten and milk free, right along with my two youngest daughters.  In this transition, as I write, my husband has agreed to travel this path with us.  The benefit is that eating healthy without gluten, allows us to be full faster with no added cravings.  My husband does not have milk issues, so he gets to enjoy the milk products, but I'm okay with that.  We have always eaten quite healthy with plenty of fruit, fish, veggies and a modest amount of meat & poultry.  But now, to improve our health and to be around longer for our children, we have opted to remove the gluten completely.  This past weekend, the cupboards were emptied of all gluten containing products and donated.

I am 52 years old, while my husband of 32 years is 54.  We desire to live a healthy lifestyle so that we can enjoy life, spend more time together, spend more time with our daughters, and future grandchildren.  Life is to be lived, and when lived in a healthy manner we have the opportunity to enjoy more.