Uh-oh! I Forgot Saturday…and a sort of recipe
Posting just completely slipped my mind. There was so much going on that day, including baking my first gluten-free Betty Crocker yellow cake. Well, technically it started out yellow, but after tweaking it just a bit, it came out as a carrot cake. And it was delicious! Everyone who tried it at the party really liked it. Even one person who thought I put whole carrots in it (I’ll explain in a minute).
Just quickly, I discovered something entirely by accident on Sunday. For a little over two weeks I’ve been taking a Synthroid, vitamin C and a bottle of water to put in the basket on my bedside table, along with a little battery operated alarm clock set to wake me up two or three hours after I fall asleep.
This was a change in schedule for me. I’d been taking the Synthroid between eleven and one o’clock for nearly a year. And it looks like my body was pretty used to it. That or it really does have something to do with your schedule. Because I have to say that I felt marginally better today…because I forgot to set the alarm and took it at 11:00 a.m. again.
Now I’m not sure what to do. I was doing better at eating within an hour of waking (because it makes your metabolism work better when you do). So should I keep trying to get used to the 7:00 a.m. change in schedule…and hope I start adjusting to it, or go back to the original schedule and screw my metabolism up some more? Quite a choice, hmm?
Another observation I’ve made is that digestive enzymes don’t work nearly as well when you screw up and cut back on your water consumption. Smoothies don’t seem to count toward your daily liquid intake (since they’re nothing but pureed fruit I’m not sure why I thought they might). So I’m trying to bump that back up as I don’t really drink anything but water.
And this, before I forget…Wednesday (I think) marks two full weeks off the electronic cigarettes. I admit a few of the days have been rough, but it’s nowhere near as bad as I thought it might get.
And now the ‘sort of” recipe…
Gluten-Free Carrot Cake
1 box Betty Crocker gluten-free yellow cake mix
3 teaspoons cinnamon
1 BIG handful shredded carrots (I bought pre-shredded carrots)
Walnuts (I used lots…like an entire 12 ounce bag…and I didn’t chop them up…which is why someone thought I threw in a few whole carrots. Whole walnut halves are a little tough to cut through with a plastic knife.)
Mix cake according to package directions. I added the cinnamon the last 20 seconds of the 2 minutes beating time. Stir in carrots and walnuts so it’s well blended. Divide mixture between 2-8-inch round cake pans and spread evenly.
I baked them in a 350 degree oven for approximately 20 minutes…until a knife came out clean.
After it’s cooled, frost with a cream cheese icing. I made mine something like this…
3/4 stick of softened butter
8 oz cream cheese
maybe 4 cups powdered sugar
enough milk to make it frosting consistency
That’s pretty much it. Can’t wait to try the brownies when PMS rears its ugly head in a couple of weeks. 🙂
Okay, so that wasn’t entirely it…
Louise, I’ve discovered a couple of pretty good gluten-free foods in the past week. Schar table crackers and Mrs. Leeper’s corn spaghetti noodles.
One thing I’ve absolutely despised about the gluten-free crackers I’ve tried so far is the fact that they ALL have a rice cake texture…which I don’t like. But NOT these table crackers. They’re kind of like a thicker, denser saltine…and the texture is such an improvement over the others! So far I’ve used them with cheese, peanut butter…and I even like them with just a little real butter.
The pasta? Couldn’t tell the difference with the spaghetti sauce tonight. (yes, I finally figured out there were colors in WordPress…only took me 10 months to find them). 🙂