What a difference

a month+ makes, meaning that’s how long it’s been since I’ve posted. A lot can happen in a month and a half.  Finally getting back to almost normal (meaning back to putting grains, legumes, etc. into the diet).

So – my family (my daughter, my grandkids and I) have inherited the ‘skinny gene’.  For those of you who don’t know what that is, think very very thin without ever having to go on a diet.  Not only that, but losing weight for us is such a simple thing.  It’s the gaining weight part that’s so very difficult.  You take away our mashed potatoes, our beans, our anything that’s fattening, and you’ve got stick figures with clothes falling off their bodies.

Well, the gut is healing, so it’s really time to add back the rice, the potatoes, the garbanzos, the lentils, some grass fed beef, etc. etc….. and the Grandma Bread.  Yay!!!!! Grandma Bread.  It’s all well and good to have coconut this and coconut that and DD, being the creative cook/baker that she is, did find multiple ways of using coconut flour for some tasty pancakes and treats.  But hey, back to basics here.  Gotta get that weight back on these scrawny little bodies.  Bodies that weren’t that little when this whole thing started.

One special added attraction here, in the treat department, is the addition of some sugar (and honey).  Granted, it’s Organic Palm Sugar and Organic Evaporated Cane Juice, it’s still sugar nonetheless.  Oh yeah!!!!  But this is treatsville, only.  Not the norm. They really do need the calories from everything they eat.   And so far, the bodies are doing okay with it all.  We’ve also added  vegetable shortening to our baking repertoire.  You never realize how wonderful it is and how much you miss it until you start making cookies.  Here’s Mama D’s rendition of chocolate chip cookies (minus the chips here, but you can add them in).

Mama D’s Chocolate Chip-less Cookies

  • 6 Tbsp shortening (we use Spectrum Organic Vegetable Oil Shortening-made with Palm oil)
  • 6 Tbsp coconut oil
  • 2 jumbo eggs
  • 3 tsp vanilla
  • 1/2 C palm sugar
  • 3/4 C sugar
  • 1-1/2 C brown rice flour
  • 1/2 C coconut flour
  • 1tsp baking soda
  • 1/4 tsp salt

Preheat oven to 325F degrees

  1. With a mixer, blend together the shortening, oil, eggs, vanilla, and sugars until light and creamy.
  2. In a separate bowl, whisk together the flours, baking soda and salt.
  3. Add the dry ingredients slowly to the wet ingredients.  Mix well.
  4. On an ungreased cookie sheet, drop by the spoonful and bake for about 10 minutes or until bottoms are brown/cookies are done.  Our oven runs hot, so time is approximate.

Yield:  A whole buncha yummy cookies.  Probably about 30 or so, depending on how big you make them.

As with any recipe we share, feel free to tweak, change, and whatnot.  Do what’s good for you.  Add some chocolate chips, or even chocolate chunks (that was the next batch).  Not being an expert here, I can’t say what flours you can substitute for what, etc. ( I’m sure you can probably use your favorite blend but you may need to adjust the liquid content).  Or how much stevia/honey/agave you should use to sub for sugar or how well it will work, since the sugar is not just a sweetener here.  I only use eggs, so you can probably use the equivalent of egg replacer.  But try it all.  Won’t hurt any, and you’ll have fun.  I do know that sugars add substance to certain baked goods, especially cookies.  I’m sure that using a sugar substitute will turn out fine.

I was so excited about my kid using more things in their diet that the first thing I baked was bread. Spread a little nut butter on it and yes!!!!

Till next time,


Oh – sorry, no pics.  All gone!!!!