Jamie's spicy slow roast.

Okay by popular demand. Here is my Crock Pot spicy roast.

Clean off the roast and put it in your crock pot.

Chop up 1/2 onion or 1 small onion and toss it in there.

· 3tsp Red Pepper

· 2tsp Chipotle Chile Pepper

· 2tbs balsamic vinegar

· 1tbs rice vinegar

· 1/3 cup apple cider vinegar

· 3-4 jalapenos and 2tsp of the juice they are canned in. More if you like it spicier.

Now chop up some potatoes and toss them in on top. It’s important they go in on top of the meat. I like to put a few carrots in there as well. Cook on high until the meat is done then serve.

Thank you Pamela!

Bread! It’s always a question for us. My Sister who also has celiac, and was my biggest resource when I was diagnosed adequately described GF store bough bread as space tiles. I would have to agree. I have found to my great pleasure that her suggestion of Pamela's bread mix to be by far my favorite bread in the world! I often take it my non GF friends and they can’t seem to get enough of it.

In fact, I have not met a Pamela’s product I didn’t like. They have bread, pancake mix, cookie mixes, cake mixes, and frosting mixes. However for my personal preference I go for the chocolate cake mix. It is so chocolaty that I can’t put the frosting on it too! This comes from a girl with a serious sweet tooth.

So check out Pamela!

http://www.glutenfree.com

search Pamela's

Pumpkin Cheesecake Tarts

• 2/3 cup (about 15) crushed GF gingersnap cookies Mi-Del happen to be my favorite and what I use.
• butter or margarine, melted
• 1 pkg. (8 oz.) cream cheese, softened
• 1 cup pure pumpkin
• 1/2 cup granulated sugar
• 1 tsp nutmeg
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 2 large eggs

PREHEAT oven to 325° F. Paper-line 12 muffin cups.

COMBINE cookie crumbs and butter in small bowl. The cookie will have an effect on how much butter you need, you only want to use enough to make the cookie crumbs stick together when they are cooked. You don't want to drown your cookies in butter.

BEAT cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract nutmeg in small mixer bowl until blended. Add eggs; beat well. Pour into muffin cups, filling 3/4 full.

BAKE for 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Feel free to garnish however you like. Personally I like to put a little chocolate sauce on them.

Yum

This is my blog on Gluten Free Food and Celiac Disease.

First off let me say that there is a HUGE Difference between Celiac Disease and people who eat the diet to loose weight. While they are booth valid awesome reasons to eat a GF diet there is a difference.

I myself eat GF because I am a Celiac. This means that I have a real live allergy to Gluten. When I eat Gluten the lining of the small intestine is damaged from eating gluten and other proteins found in wheat, barley, rye, and possibly oats.

However my super awesome wonderful Boy Friend eats Gluten Free for three reasons 1) it’s just easier if I can eat everything in the house. 2) We don’t have to cook twice and 3) He has lost almost 20 pounds since we started dating!

No matter which is your reason for going GF it is a hard diet to stick too, and a lot of times you feel as if you give up a lot. So I’m starting this blog with some recipes, tips, and fun facts that I come across. So enjoy!