A FREE GIVEAWAY!! Free Pamela’s Baking Mix

Hey everyone!!

Happy New Year ~ I am celebrating by adding some really cool things to shake things up a bit at healthyfishies!

I am going to be doing some product reviews, recipes and giveaways!! I hope that you will enjoy them as much as I do. Please note, that I am not getting paid for these reviews – so if you don’t win the giveaway, I hope you will consider ordering from me through my Amazon links.  It sure makes it easier to keep Healthyfishies running 🙂

Anyway, to kick things off…

HealThyFishies is giving away — a FREE bag of Pamela’s Baking Mix!

Pamela’s Products Ultimate Baking & Pancake Mix, 24-Ounce Package

When I first eliminated wheat/gluten from my diet, I had no idea what to do or to use. Pamela’s Baking and Pancake Mix was one of the first things I tried that I was pleased with. This mix actually made foods that tasted good!

To enter the contest simply post a comment with your email address (if you don’t want to leave your email address, just write it out, healthyfishiesatyahoocom or something like that, we can figure it out). Winners will be drawn by Random Draw and announced on January 10th. Cheers!


Gluten Free Flour Baking Mix (Bette Hagman’s ?)

I don’t know if you are like me, but it seems that I will find some awesome recipe online to try and then it will call for something like 1 1/2 cups Bette Hagman’s Flour Mix. Being new to the “Gluten Free Loop” I was clueless. So, after digging around for a cool recipe, I would get disappointed and just forget it.
Well, long story short… the other day, it dawned on me. “Why didn’t I ever just dig around and find the darn flour mix?”
So, I did and then I adjusted/changed it to add the xanthan gum so I don’t have to try to remember to add that… and now it is on my blog, so I will NEVER lose the recipe again. LOL

Gluten Free Flour Mix ~ Bette Hagman’s (I think?)

Brown Rice Flour ~ 6 cups (i think Bette Hagman’s is supposed to be just plain white rice flour, but I like brown and it works fine)
Potato Flour ~ 2 cups
Tapioca Starch ~ 1 cup
Xanthan gum ~ 9 tsps. (one per cup of flour)

Use cup for cup for regular flour.

Gluten Free Christmas Cookies – Recipes

I have always just adored Carrie of Ginger Lemon Girl and her incredible blog. Her writing always warms my heart and her recipes can not be beat!

Today she has posted an incredible list of tummy yum-yums for Christmas! It is her yearly Christmas Cookie Roundup and if you are new to Gluten Free baking at Christmas, well, this ginger lemon girl has got it goin’ on! Stop on over and take a look around… WARNING! This site will make you hungry with it’s beautiful pictures and yummy descriptions.

Here is a list of her different categories of Cookie Recipes:
1. Chocolate chip cookies
2.Cookies with Fruit/vegetable/specific nut fillings
3.Drop Cookies
5. Miscellaneous
6.Peanut Butter Cookies
7.Rolled and/or Shaped Cookies
8.Shortbreads and Cookie Bars
9. Sugar Cookies
10.Spice Ginger Cookies

So, follow me… over to GINGER LEMON GIRL . blogspot . com, say hello to Carrie and check out her CHRISTMAS COOKIE ROUNDUP!

Gluten free coffee cake / crumb cake

Oh my!
Gluten Free coffee cake

As a kid, I remember waking up some mornings to the smell of grandma’s coffee cake. MMMMmmm good stuff!

I still love coffee cake for breakfast, tea time or just for snacking  a bit – LOL!

Finally, a gluten free alternative to Grandma’s Coffee Cake.

Coffee Cake
1 1/2 cups sorghum flour
1/2 cup white rice flour
1/2 cup potato flour
1 1/2 cups brown sugar
1/2 teaspoon salt
2/3 cup butter, or some other dairy free margarine
1 teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs; beaten
1 1/2 cups buttermilk, soy milk, rice milk or almond milk
optionals: 1/2 cup diced apples or 1/2 cup chopped nuts or 1/2 raisins or 1/2 cup of any other drained fruit (In the above picture, I used 1/2 cup diced homecanned peaches drained and it was fabulous! Optional: powdered sugar or cream cheese frosting to drizzle the top.

Grease bottom and sides of a 9×13 cake pan. Preheat oven to 350 degrees. Combine flours, brown sugar and salt. Mix well. Cut in the butter to make course crumbs. Reserve 1/2 cup of this mixture for the top of your cake.

Stir the baking powder, baking soda, xanthan gum, cinnamon and nutmeg into the remaining crumby mix.  Slowly add the beaten eggs and milk to the mix and stir well.

Feel free to add any optionals to the bottom of the pan and then spoon the cake batter on top. Smooth carefully and add the reserved crumb topping.

Bake at 350 degrees for 35-40 minutes or until toothpick comes out clean. If desired drizzle with powdered sugar frosting and serve warm.

Turkey Soup – in the crockpot

Thanksgiving has not even been cooked and eaten, but I am already recieving plenty of emails regarding the leftover bird….

Well, I LOVE leftover turkey, so I have a few recipes I will be sharing here over the next few days. I hope you find one that will tickle your taste buds. 🙂

Turkey Soup- in the crockpot

This soup is great for working families… it cooks while you are away and makes the house smell delicious. Who doesn’t like to come home to a pot full of homemade soup ?! It also freezes well.

4 cups turkey or chicken broth OR 6 cups if omitting tomatoes

2 to 4 slices cooked bacon** Optional

diced 2 cans diced tomatoes, undrained (14.5 ounces each) ** Optional

1/2 cup diced carrots

1/2 cup sliced or diced celery

1/2 cup chopped onion

1/4 cup rice – I tend to prefer brown rice in this, but white works great too

1/2 tsp. sea salt or less if using purchased broth

1/2 cup frozen corn kernels** Optional

1 to 2 cups diced cooked turkey

In a crock pot or slow cooker (I have a 6qt), combine turkey broth with Optionals plus carrots, celery, onion, rice, and salt. Cover and cook on low for 6 to 7 hours; or start on high for an hour and cook on low for 4-5 hours. Add optional corn kernels and turkey; cover and cook an additional 45 minutes to 1 hour.


Yogurt from Non-fat Dry Milk (Powdered Milk)

A beloved friend of mine wondered if we could make yogurt from Powdered Milk… the answer is simply YES!!!
I thought it would be fun to post a few different ways to make it if you don’t happen to have one of these amazingly inexpensive do-dads.
The first try was to make it in the crockpot, yep, you heard me right, the CROCKPOT!!

Now if you have Regular Milk and not powdered, I would definitely recommend visiting Stephanie at Crockpot 365 and using her delicious yogurt recipe. She Rocks! She and I should be the bestest friends ever, just by default because we both LOVE our crockpots.

Anyway, Here are the ingredients, you can find the instructions and my timeline at Healthyfishies:

2 Qts Reconstituted Nonfat Dry Milk (7 2/3c water plus 2 2/3c Dry Milk)

1 additional Cup Dry Milk

4oz. Good Yogurt (just make sure it has the acidophilus and other good bacteria in it) I wanted one without any other added stuff.

optional: Organic Raspberry or other flavored jam

Big Warm Snuggly Bath Towel

1 6qt. Crockpot


The second trial was to use the oven (if your oven has a 100 degree setting it is perfect! If using a gas oven, the pilot light alone might be at that magic yogurt making temp of 90-110 degrees, while some electic ovens have a light inside the oven….if you switch out the bulb for a 40watt bulb and leave the light on, it should be in that perfect temp range as well. Simply test your oven with a thermometer before making your yogurt.)

You can use the same ingredients as the crockpot recipe, minus the crockpot of course and substituting it for a 2-4qt saucepan or stockpot. Please do try to use a stainless or even cast iron pan and not an aluminum or “non-stick” brand of pan/pot. After the milk is heated, you could even use the crockpot insert as a container. *smile*

You can find the instructions for this method of yogurt making at Healthyfishies.


GF and DF Peanut Sauce Linguini – satay sauce?

Sometimes a girl just gets a craving for some serious flavor, whether that is Chinese or Thai or something in between… it seems ya get a flavor rolling around in your mind and it just HAS to be made! Since going GF I have seriously missed my favorite flavor dishes… this one seems to satisfy 🙂

Peanut Sauce (to be served over or mixed with Thai Kitchen Brand Rice Linguini)

1  shallot minced or about an 1/8 of a red onion (found that to be YUMMY in a pinch, and now I prefer it)
1 garlic clove minced
6 tablespoons of coconut milk
1/4 cup of peanut butter – i like using the natural chunky for this, but creamy is good too
2 tablespoons of peanut oil
1 teaspoon of sugar or 2 to taste (some like it sweeter)
1 teaspoon of red curry paste – I use the Thai Kitchen Red Curry Paste brand – it is GF
1 big box of Thai Kitchen Rice Linguini or Thai Kitchen Stir Fry Noodle

Optionals :

16 oz. white chicken breast or shrimp – leave out if going vegan or vegetarian, can also use Firm Tofu

diagonal sliced carrots or matchstick carrots


Pea Pods

Prepare optional veggies and set aside. (typically, I use all the veggies)

I begin by putting a pot of water on to boil for the ‘pasta’, then I use my handy dandy mini chopper (2cup) to make my sauce. I simply toss all the sauce ingredients in and blend until relatively smooth. Now, I taste test (can’t help myself) LOL

I then begin warming my cast iron dutch oven or if you are fortunate to have a wok, that would be awesome too. In the boiling water pot, Follow the directions for the ‘pasta’..boil water then add pasta and turn off heat, cover and let sit while you Stir Fry your vegetables in the dutch oven or wok.

Finish up by adding the Sauce to the veggies and either serving over pasta or mix it all together and serve.



* Sauce must be use within 3 days.

* If it has been refrigerated, bring to room temperature and stir vigorously.

* You may have to add a little peanut oil or water to thin the sauce.

GF Graham Crackers

I am sure you all have been wondering when I was ever going to explain those funky looking brown things on the flickr pics over there ——–>

Well, finally …… here it is!!

(Awesome for S’mores and they make great crumbs too)

3/4 cup melted butter or smart balance, or the like
1/4 cup honey
1 cup dark brown sugar
1 teaspoon vanilla

1 1/2 cups brown rice flour
1 1/2 cups all purpose flour (try Pamelas or this substitution)
1 teaspoon xanthan gum
1 teaspoon salt
2 teaspoons cinnamon
1 tablespoon baking powder

1/2 – 3/4 cup water

Mix the top 4 ingredients together. In a separate bowl, whisk together the dry ingredients. Then, Mix both together, adding the1/2 and 3/4 cup of water, until mixture can be formed into a small ball.

Refrigerate for about an hour.

Preheat oven to 325.

Roll out dough to 1/8″ thick or so. Either score them or Cut into 2″ squares, and prick with a fork for that cool graham cracker effect OR you can do as I did and forget refridgeration and simply pat the dough ball into a half sheet pan so it is nice and flat (might need 2 pans if you plan on doing 1/8″ – I left them at 1/4″ and they were thick, but made a delicious crumb crust for bars, cheesecakes and things like that. The more they cool, the more they resemble graham crackers

Bake for 25 minutes.

OH and yes, I sprayed the pan with a non-stick spray.

For crumbs, I simply popped them into the handy dandy processor and walla! YUM CRUMBS!

Too many cucumbers = pickles

I am absolutely NOT a pickle fan…
but my family is (go-figure). Well, basically for me it is the dill that drives me away. APPARENTLY, I ate a few too many dill pickles as a 4 year old and well, now I can’t even stand the smell of dill. *blush*

Anyhow, I decided to make pickles out of all these cukes we were blessed with…but not dill. I typically don’t even attempt to eat pickles without dill because, well, the thought never occurred to me before yesterday *duh*. So, i sliced up 2 cups of Red Onions (cuz i like them) and chopped 2 cloves garlic (cuz i like them too) and then washed and sliced (the long way) one ice cream pail of cukes. I dumped the onions, garlic and cukes all into a large glass bowl. I then took out a stainless medium sized pot and began to concoct my “vinegar” — this is basically the same recipe as refridgerator pickles.

I used:
6 cups vinegar
3 cups sugar
3 T sea salt

I stirred it until the sugar was mostly dissolved and brought it to a boil for about 10 minutes and promptly poured it over my fresh veggies, making sure that the “juice” came over the top of the veggies. I let them all cool in the glass bowl, then dumped the whole mess into the ice cream bucket, covered and popped into the fridge. I did steal some onions and thought they were awesome.

Today, before breakfast *blush* I ate one… guess what– I liked it 🙂
Hope you do too!

not a recipe but just as Yummy!

Hey ya’ll!

I know that this is not a recipe, but I just have to share a very cool new site Gluten Free Network. It is a lot of fun and is a great resource for gluten free friends, recipes, ingredients, finding recipes and more!!

They are even allowing Mwah to be a moderator there… hahaha!

This new Gluten Free community is even throwing a contest in order to get noticed. Just by writing a simple review like this one you are entered in the contest to win 2 new gluten free cookbooks they are giving away!

So, give em a visit and blog about the site to earn yourself a coupla cool cookbooks — FULL OF GF RECIPES!!