I got hit with a stomach bug this week. I thought it was some crazy late appearance of morning sickness to start with, but when hubby came yesterday with the same symptoms, we realized it was probably a bug. I'm actually pretty relieved, better chance of getting back to normal soon! Luckily, I wasn't working all week - as I'm transitioning to a new job in town soon! Unfortunately, I had big plans to spend the week getting ahead on lots of home, kitchen and blogging projects and needless the say, THAT didn't happen. I got a whole lot of nothing done, besides a few short walks in the gorgeous Colorado sun and lots of Olympic watching. Oh...and cuddling with my puppy.
Oakley REALLY needed to keep close watch over the Jello.
When it's hard to stomach or even think about consuming food, my immediate go-to eats are Jello, crackers and ginger ale. I made a quick, nauseating trip to the store to get the essentials. I had actually never tried Glutino crackers but I thought they would be the closest gluten free version to a saltine. They were actually really good!
When I got a small burst of energy, I realized that I had all of the fixings for easy homemade chicken noodle soup in my fridge! I decided to get some cooking for when I was up for eating a little more than sugar-water and crackers. You can use any noodles (gluten free or not) - but I had a box of broken GF lasagna noodles that were perfect for this recipe! They weren't going to be very usable for lasagna anymore, and the large broken pieces made for a very rustic style soup. I didn't do any special steps in this recipe, because I didn't have much energy or care to make it fancy. It didn't seem to affect it at all! This is a perfect soup to make when you don't feel good, or if you want whip up some homemade love for an under-the-weather friend.
Homemade Chicken Noodle Soup ~ Excuse the poor photography...also not one of the priorities this week.
A few days later when my Glutino crackers were gone - I was inspired to make my favorite homemade gluten free crackers. Obviously I was feeling quite a bit better, but still not good enough to be eating anything more than plain carbs and sugary gelatin! I based it off an old recipe I have for gluten free herbed crackers. The recipe I usually use is more of a whole grain version, but I used basic Better Batter flour for ease of baking and for more of a "plain" cracker. Both kinds taste great and I'll give you both options!
Rustic Herbed Crackers - Gluten Free
I'm feeling much better now, but am still taking it easy on the foods. I don't think these crackers will last long, and I might need to pick up some more jello (because when else is eating Jello OK?!). I hope you enjoy these recipes...and of course you don't have to be sick to make or eat them, they are easy, delicious, gluten free comfort foods for ANYTIME!
On a side note - over a week after the start of the Winter Olympics, I finally have decided which Winter Olympic Sport I would like to compete in. (It's the important things in life, my friends) My husband had his answer at the opening ceremonies...Speed Skating (he's always been obsessed). Mine took a bit more thought and apparently 8 straight days of watching to decide. It's hard when you don't like many winter sports! ANYWAYS...I've figured it out! SKELETON! Doesn't it look SO FUN!? I think I could totally rock at sliding head first at 80-90 mph. Ok...on to the recipes.
On a side note - over a week after the start of the Winter Olympics, I finally have decided which Winter Olympic Sport I would like to compete in. (It's the important things in life, my friends) My husband had his answer at the opening ceremonies...Speed Skating (he's always been obsessed). Mine took a bit more thought and apparently 8 straight days of watching to decide. It's hard when you don't like many winter sports! ANYWAYS...I've figured it out! SKELETON! Doesn't it look SO FUN!? I think I could totally rock at sliding head first at 80-90 mph. Ok...on to the recipes.
Easy Gluten Free Chicken Noodle Soup
what's in it?
4 cups low sodium, gluten free chicken broth
about 2 handfuls of gluten free noodles (I used broken lasagna noodle pieces)
1 cup shredded carrots
1/2 cup finely chopped celery
1 can shredded chicken breast (or any cooked and shredded chicken breast)
Salt, Pepper and Garlic to taste
about 2 handfuls of gluten free noodles (I used broken lasagna noodle pieces)
1 cup shredded carrots
1/2 cup finely chopped celery
1 can shredded chicken breast (or any cooked and shredded chicken breast)
Salt, Pepper and Garlic to taste
how to make it?
- Start with a stockpot with the chicken broth. Bring it to a boil.
- Once boiling, add the noodles. Bring back to a boil, and then lower to a simmer.
- Add carrots, celery and chicken and give a nice stir.
- Add your seasonings.
Let simmer for about 15 minutes and serve. This made a pretty big pot for one sick girl, so I worked on it for a few days and froze the rest for an easy lunch or another (hopefully not soon) sick day.
Rustic Style GF Herbed Crackers {gf, df, vegan, sugar free}
what's in it?
1 1/4 cups gluten free flour blend (I used Better Batter) - for a more whole grain version try this combo: 1/4 cup milllet + 1/2 cup tapioca starch + 1/2 cup brown rice flour + 1/4 cup buckwheat flour
1 tsp cream of tarter
1/2 tsp baking soda
1/2 tsp ground sea salt
1/4 tsp fresh ground pepper
1 tsp onion powder
A shake or 2 each of basil, oregano, garlic and rosemary
4 Tbsp extra virgin olive oil
4 Tbsp water (more if necessary)
1 tsp cream of tarter
1/2 tsp baking soda
1/2 tsp ground sea salt
1/4 tsp fresh ground pepper
1 tsp onion powder
A shake or 2 each of basil, oregano, garlic and rosemary
4 Tbsp extra virgin olive oil
4 Tbsp water (more if necessary)
how to make it?
- Whisk together the dry ingredients.
- When fully combined, stir in olive oil and water, alternating tablespoon by tablespoon.
- Combine to make a ball with the dough. If dough is dry and crumbly, add more water 1 tsp at a time until combined. It also helps to use your hands to mix!
- Once the ball is formed, it's time to create the crackers. You could roll out the dough and cut them into perfect little crackers, but I've found it's easier (and more rustic!) to form each cracker with my hands. This would be a fun thing to have the kiddos help with too!
Don't worry - I washed my germy hands first!
- The thinner you press the crackers, the crispier they will end end up. I made mine a bit thicker and they are crispy around the edges and chewy in the middle. It's all a matter of taste!
- Once you have all of your crackers formed, sprinkle them with sea salt and pop them into the oven at 350 degrees for 18-22 minutes. I like to keep mine in until the edges are golden brown.
- Enjoy plain, with hummus, or with your homemade chicken noodle soup!
What about you?
What is your favorite thing to eat when you are sick?
What Winter Olympic sport would you most like to compete in?
What Winter Olympic sport would you most like to compete in?
RSS Feed
