Sunday, November 27, 2011

Gluten Free Pumpkin Pie!

My wonderful wife knows how much I love pumpkin pie, so she made me a crustless gluten free pumpkin pie! YUMMY!!!!!!!!

To make:
1 can GF pumpkin
2 eggs
1 - 14oz can of sweetened condensed milk
1 tbsp pumpkin spice

Mix all of the ingredients together and pour into a pie dish with no pie crust. Don't forget to spray your dish with nonstick spray.
Cook 15 min at 425 degrees.
Then cook 40 min at 350 degrees.
Let cool for about 30 min or so, your preference! I like to let mine cool for about an hour so that my cool-whip don't melt!!!!!!

Saturday, November 26, 2011

Saturday Long Run

I had a pretty good run today. I didn't know what I was going to run, well to be honest I didn't even know if I was going to run this morning. I have been taking it easy this week and plan on doing the same next week until Half Ironman training begins. I went to run with my wife, Jenny, who is training for the Mississippi Blues Marathon in Jackson, MS. in January. She had a 16 mile run today, I knew that I would not be going that far. I was thinking more along the lines of 5 or 6 miles. We met up with Terri W. and Steve joined us about 2 miles into the run. Then we ran up on Dawn who also turned around and ran with us. After some good conversation I noticed that I was already over the 3 mile out mark and decided to keep running. I turned around at % miles and picked up the pace for the next 5 miles back to the car. Ended up doing 10 miles today at about a 9:45 pace. Not bad for not running much lately.

Thursday, November 24, 2011

Gluten Free Turkey and Stuffing

Happy Thanksgiving
I woke up this morning to at 4:30 am to start the process since we have to go to Jenny's parents to eat at 11:00 am. I made some wonderful Costa Rican coffee to help me with the process. Spent the next 2 hours getting everything ready to go. Stuck the bird in the oven and went for a 5 mile run. The weather was a perfect 42 degrees and I did the run at an 8:45 pace. Love runs like this, great weather and a good pace.

Here is my first food post. I know it is not quite ironman training time yet, but I make a mean Turkey and stuffing, so I figured I would put it on here for anyone that might want to try it sometime.

Turkey Brine (for a 20lb turkey)
3 boxes GF of vegetable stock.
1/2 cup of salt
1 tablespoon rosemary
1 tablespoon thyme
1 tablespoon sage
3 to 4 quarts of cold water. (make sure to add enough to cover the turkey)

Simmer all on medium heat for about 15 min. Cover and place in the refrigerator. Pour on the turkey, and let sit for 1 hour per pound. (ex, 20lb turkey should soak for 20 hours)
Rinse before cooking.

Turkey Directions (if done correctly this will be juicy!)
1 Big Turkey!
1 bottle GF creole butter injection
1 large onion
4 stalks of celery
1 large cooking bag

  • Inject the whole bottle of creole butter into the breast and legs of the turkey.
  • Cut the onion and celery into medium slices.
  • Pre-heat oven to 325 degrees.
  • Put the turkey, celery and onions into the cooking bag and place it onto your cooking pan BREAST SIDE DOWN! This is a very important part of the cooking. After 1 hour take the turkey out and flip it over to finish the cooking.
  • Cook as long as needed to get the internal temperature to 180 degree.
  • Take out and enjoy!
GF Stuffing (taken from gluten-free

2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled
2 large ribs celery, medium diced
1 large yellow onion, medium diced
2 tablespoons good olive oil
2 tablespoons garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 cup chicken stock
1 egg yolk
1/2 teaspoon salt
1/2 teaspoon pepper

Saute the onion and celery in olive oil on medium-low heat until they are translucent. You will be able to smell the onions cooking at this point. (Take a deep whiff. That’s a beautiful smell.) Add the garlic, as well as the rosemary, sage, and thyme. Stir these in and cook until you can smell the herbs, about one to two minutes. Remove from heat.

Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully ladle two to three ounces of the chicken stock to the egg yolk, slowly, while whisking the mixture. Add the rest of the chicken stock to the egg mixture at this point. (Ladling a small portion of the stock into the egg first, and blending it, will prevent you from having scrambled eggs.)

Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.

Serves six to eight people, depending on their appetite for stuffing.

Saturday, November 19, 2011

Half Ironman Training is Almost Here

It is almost here, and I am going to try to blog more than I have been in the past few months. If you know me, I have been know to run half marathons and full marathons, and I have one triathlon under my belt. I am signed up to do the Ironman New Orleans on April 22, 2012 and I am very excited about it.
For those of you that do not know, I also live with celiac disease. If you don't know what that is, it basically means that I can't eat anything that has gluten in it. I have to stay away from pretty much anything that most of you eat on a daily basis. This includes, breads, pastas, fried chicken, and pretty much and yummy deserts that you can think up. I have looked for blogs to help me train with a gluten free diet, but there are not many out there so I have decided to try to incorporate that into this blog. Maybe it will help someone out there. I plan to show some of my favorite gluten free dishes and tricks that I have learned over the years of living a Gluten Free lifestyle. There will be descriptions and pictures of some of the meals that I create over the next 20 weeks of training.

Training begins December 5th 2012, thats is the 2 year anniversary of my 1st full marathon!