Comments for The Pregnant Vegetarian

Comment on What Bob’s Red Mill – All Purpose Gluten Free Baking Mix Can and Cannot Do by ThePreggieVeggie

ThePreggieVeggie — Fri, 17 Feb 2012 02:27:59 +0000

Hah, am I that obvious? Yep, I am a complete gf noob. Thanks for the tips! I have stuck to complete mixes since then…currently hooked on Bob’s choc cake mix, yum! But I do want to be able to bake from scratch again. It is just so intimidating!

Comment on What Bob’s Red Mill – All Purpose Gluten Free Baking Mix Can and Cannot Do by Glutenfreeguidance

Glutenfreeguidance — Fri, 17 Feb 2012 02:19:48 +0000

I’m guessing that you aren’t someone who cooks gluten-free normally. My daughter and I have celiac disease and learned the hard way how different gluten free cooking/baking is from “regular” cooking/baking. Most gluten-free flour mixes require xanthum gum (powder) to make the mix somewhat pliable. The xanthum gum is supposed to hold the food together similar to what gluten would have done. GF flours can more easily be subsitituted into cooking (using small amounts) than baking. When baking, I’d use a true gluten free cookbook instead of trying to re-create the baked good using gluten free mixes. That would only work if you bought, as mentioned above, the gluten free complete mix like Bob’s gluten free pancake mix. Good luck!

Comment on Soup Season Roundup by ThePreggieVeggie

ThePreggieVeggie — Wed, 08 Feb 2012 15:16:54 +0000

We are big leftover-lovers here, too. I’m notorious for losing track of the day and not starting dinner until 5:30, so having something in the freezer is pretty important.

Comment on Soup Season Roundup by Trina

Trina — Wed, 08 Feb 2012 14:42:47 +0000

We are big soup lovers in our house. We have a homemade soup at least once a week. What I love about making soup is the leftovers. It’s great to freeze and use for another meal. I love your take on Chili, I will have to add quinoa next time.

Comment on Cracking the Cravings Code by ThePreggieVeggie

ThePreggieVeggie — Tue, 07 Feb 2012 23:20:28 +0000

They really can! And for me, it seems like the kinds of foods I’m craving tell me what I’ve trained my body to accept as “normal” foods. When I’m indulging in all kinds of “sometimes foods” (as my kids call them), that’s what I crave and I have to read into what I’m needing a bit. When I’m eating lots of fresh, whole foods, the cravings go right to real foods and the obvious nutrient I’m looking for. In other words – if my body reads “frozen custard sundae” as a source of calcium, I’m probably not on the right track

Comment on Cracking the Cravings Code by Tara

Tara — Tue, 07 Feb 2012 23:09:37 +0000

This is an interesting concept, isn’t it? I have high blood pressure and eat a very low sodium diet, but occasionally find myself craving olives like crazy. I’ve always thought it must have something to do with my system needing some salt. When we listen to our bodies, they can tell us so much, can’t they?

Comment on Gingerbread Pancakes with Eggnog Gravy (GF/DF options!) by Jessica @FoundtheMarbles

Jessica @FoundtheMarbles — Tue, 07 Feb 2012 19:40:18 +0000

Oh. My. Gosh. That sounds amazing.
You had me at gingerbread.

Comment on Honey-Toasted Mixed Nuts by Angela England

Angela England — Mon, 06 Feb 2012 23:09:21 +0000

I love the idea of taking bulk purchases and making them a more premium blend of nuts. I LOVE honey roasted nuts so this makes a lot of sense to me.

Comment on Mom’s Applesauce by ThePreggieVeggie

ThePreggieVeggie — Mon, 06 Feb 2012 18:48:56 +0000

Let me know how it turns out! I made it in big batches for Christmas presents this winter.

Comment on Mom’s Applesauce by Brandi

Brandi — Mon, 06 Feb 2012 18:47:29 +0000

Oooh! This sounds really good! My daughters and I love making applesauce, can’t wait to try your recipe!