Tag Archives: gluten sensitivity

TK Gluten Free Skillet Cookie Pie! 

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Now that looks like roughing it in the wild doesn’t it?!

We bought a travel trailer and hit the road! 


Just for a few days.

But it’s fun to dream of hauling our Flagstaff Classic Super Lite and hitting the open road and dropping our hitch wherever and whenever the urge strikes.

For now, the frequent weekends and maybe even weekdays of hooking up and rolling off to some remote location are what we’ll take…for now.

We still have a little adulting to do before we grow into Full-timers!

I was ecstatic to get this Travel Trailer!

My greatest memories from my childhood are of camping with parents!

My Dad, who passed in 2009 and my Mom, who’s still kicking life in the teeth, were amazing and hard working people who took time off on the weekends to experience life with me.  I was never bored or tired or hot or cold when we were at the lake or some other kind of campground.

The greatest thing about these trips besides the fishing, swimming, cliff jumping (at Lake Whitney, Texas) water skiing, tubing, firefly catching, bike riding, squirrel feeding, hammock napping, and nature walking, were the meals my Mom would make on a little slide-in truck bed camper kitchen.

How she could go in that little camper and come out with the food she did was absolutely amazing, even though I didn’t realize it was amazing at the time.

For me it was normal. It was MY normal. She has always made it look easy. I hope that I inherited that from her. A learned behavior or genetic…either way, I will take it! She had and still has skills!

Ingredients: 

  • 3/4 cup almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp pink Himalayan salt
  • 2 eggs
  • 2 tsp vanilla extract
  • 4 tbsp raw local honey (to keep this strictly Ketogenic use granulated Swerve)
  • 4 tbsp organic unsweetened peanut butter or other nut butter
  • 4 tbsp extra virgin coconut oil
  • 1/2 cup raw walnuts 
  • 2 handfuls of dark chocolate chips of choice (Choose a brand like Lily’s to keep it Keto or chop up some 90%-100% dark chocolate bar) 

Preheat oven to **325 degrees for a camper stove 350 for home stove.

**Camper stoves run a bit hot on the bottom. Dropping the baking temperature down by 25 degrees helps keep the bottom from burning.

The how to’s:

  1. In an 8 inch cast iron skillet, add all the dry ingredients and mix with a fork or whisk. 
  2. Add the eggs, vanilla, honey, nut butter and coconut oil and mix well. 
  3. Add the walnuts and chocolate chips. Blend. 
  4. Bake in the oven for about 15-20 minutes. Don’t over-bake! Take it out of the oven when the center is just setting. It will keep baking in the cast iron skillet when you remove it from the oven. 

Serve this with a creamy scoop of Halo Top ice cream or make your own if you plan ahead! This was an impromptu camping trip for us so I opted to just purchase the Halo Top. The first night we had Mint chocolate chip and the second night I found S’mores Halo Top at the local Brookshire’s grocery store!!! Now that tastes like camping! 


The camper smells so good!!!

Someone sure is enjoying the camping life!

Luke the Goldendoodle took one of the chairs as his own. He definitely has no idea that he’s a dog.

We were rolling along just fine and then…

The Maiden Voyage blow out!!! Ewww, that’s a gnarly looking tire!

Cue the Sad face picture!


Funny thing…the spare that came with our trailer wasn’t the right one!

We had a screw in our tire…at least we know why it blew!

That’s where this guy Dan came into the picture! We called our road side assistance and a couple of hours later we were on the road again. Thanks Dan!!! Look up Dan’s Tire Service if you’re ever in the area of Stephenville, Texas! 325-646-8595


Then it was off to play a game of Taboo. Luke makes a pretty good partner. He can’t read or talk. But those eyes say it all don’t they!


Now back to why you’re here. That cookie pie! Mmmmmmm!



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Struggling to get into Ketosis or just want that extra boost of ketones for more brain fuel or increased endurance? Click below to learn more about Exogenous Ketones!

Interested in test driving Ketones to see what flavors you like? Check out this link to get a 5 or 10 Day Experience Pack of Pure Therapeutic Exogenous Ketones!

Thanks for stopping by and checking out our Cookie Pie!

Steve and Melody

Follow us on Instagram, Facebook and check out our Private Facebook group Tactical Keto!

Follow Luke the Goldendoodle here on Instagram! 

Almond Flour FlatBread

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 Almond flour flatbreads…and you’re welcome.

How do you eat a sandwich or a hamburger when you’re gluten free and you don’t want to fork and knife it?!? We get that question all the time. So here’s one way we solve that problem. 

These are so quick and easy. We use them for everything…anytime we “need” a sandwich. These are also what school lunches are made with around here. Yeah, The Tactical Kitchen has kids. 

  

It’s time to get Tactical in the Kitchen and find your hands around a Burger. No fork and knife burgers found here Son! Just your hands around some Buns.

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Gluten Free Cooking and Baking is different than regular baking. Just throw out all your previous baking ideas and get ready to learn a new way to Mix, Bake and Destroy! Because Gluten Free baking is a whole other animal. 

Here is your Mission!

Mission: Gluten Free Bread

Objective: Almond Flour Flatbread

Yield 12 round flatbreads: Preheat oven to 350 degrees

Having a burger or sandwich that you can hold in your hand isn’t impossible if your gluten free. However, what is difficult is finding breads that don’t contain questionable ingredients. 

Gluten free breads are still a processed food! 

Don’t forget that! 

So try this recipe. It has basic ingredients without the use of any grains or oils that you may be avoiding (sorry Canola Oil, we saw how you’re made and it’s just gross). 

Essential Equipment: 

  • 2 Bowls
  • Whisk
  • 2 Baking Sheets
  • Measuring cups
  • Parchment Paper
  • 3/4 oz ice cream scoop or 1/4 c measuring cup
  • oven

Arsenal:

  • 4 eggs
  • 2 Tbsp coconut oil, melted
  • 1/2 cup applesauce, unsweetened
  • 1 cup almond flour, 1/4 cup for sprinkling on parchment paper
  • 1 cup tapioca flour
  • 2 tsp baking powder
  • 2 finger pinch sea salt or pink Himalayan salt

Actions on the Objective:

  1. In a bowl whisk the eggs, coconut oil, and applesauce.
  2. In another bowl mix together the almond flour, tapioca flour, baking powder, and salt.
  3. Add the wet ingredients to the dry. Whisk until completely combined
  4. Place a sheet of parchment on each baking sheet
  5. Sprinkle Almond Flour in 3-4 inch diameter circles to keep batter from spreading
  6. Place one ice cream scoop of batter on each circle.
  7. Bake for 10-12 minutes at 350 degrees.
  8. Remove from baking sheets after letting cool for 5 minutes.
  9. Store in airtight container in refrigerator.

  

  That’s how you Sprinkle.

  
Use these Flatbreads for anything you want. Like some Slow Cooker Pulled BBQ Pork Butt! Some Butt on some Buns. Well it just had to be done. 

Now go and make these! 

Top Secret Tactics: You do not have to precise when it comes to  the order you mix the batter ingredients. I have on many occasions dumped everything in one bowl and whisked until combined with great success. 

I have also made these omitting the coconut oil with no problems. I like the smell and flavor with the coconut oil a bit better. But you can choose your own path here. Either way works! 

Don’t forget to follow us with the Stalking Icons. Yeah, we like it. 

Steve and Melody 

Fluffy Gluten Free Pancakes

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When you are eliminating gluten you run into a few problems.

Looking for a pancake recipe that doesn’t resemble something that was run over by a steam roller becomes a quest. Searching for the Holy Grail might be easier. Now we are talkin’ serious pancake pursuit here.

Can you have Fluffy Sunday Pancakes if you’re Gluten Free? Sir, Yes Sir!

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Stop licking the screen!

If you choose this Objective, there are a few consequences.

  • You are going to want them more than once a week
  • There’s going to be some silence while they’re being consumed. You’re Welcome!
  • You may become confused and think they are gluten filled pancakes
  • There could be a stare down at the table when there’s one pancake left. (Cue The Good, The Bad, and The Ugly whistling)

Mission: Breakfast

Objective: Fluffy Gluten Free Pancakes

Yield 10 pancakes

The pursuit of the Fluffy Gluten Free Pancake has been a common goal for all Gluten Free People.

Essential Equipment:

  • Bowl
  • Measuring cups/spoons
  • Whisk
  • Spatula
  • Griddle/Non stick pan

Arsenal:

  • 4 eggs, pasture raised, organic, (if possible)
  • 1 cup raw cow’s milk or nut milk, more if your batter is too thick
  • 1 TBSP honey, local and raw
  • 2 tsp vanilla extract
  • ¾ cup coconut flour
  • ½ cup plus 1 TBSP tapioca flour
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • 2 finger pinch of sea salt
  • Coconut oil, to grease the griddle

Actions on the Objective:

  1. Preheat your griddle to 325-340 degrees…350 degrees has proved to be a little too hot. They burn.
  2. Crack the eggs into a bowl. Whisk.
  3. Add the Milk, honey and vanilla, Whisk.
  4. In a separate bowl add both flours, baking soda, baking, powder, and salt.
  5. Pour the liquid ingredients into the dry ingredients and whisk until combined. Let batter set for 5 minutes
  6. Check the batter to see if it’s too thick. It should be thin enough to slightly spread when dropped from a spoon. Like Pancake Batter. If it’s too thick, thin it out with 1 TBSP of milk at a time. Coconut flour absorbs a lot of liquid. **Don’t get it too thin or your pancakes will not hold together properly and be Mission Impossible to flip.
  7. Oil your griddle.
  8. Using a ¼ cup measuring cup or an ice cream scoop, drop batter onto the griddle. Cook on for about 2-3 minutes. Yeah they take a while.
  9. Flip over carefully. Then cook for another 2-3 minutes. Keep warm on a platter with a tea towel or paper towel so they don’t sweat.

Serve these with some warm Pure Maple Syrup. Don’t go pouring any of that High Fructose, Corn Syrup, Artificial Color and Flavor crap on top of these beautiful Fluffy Grain Free Pancakes.

Top Secret Tactics** Grain free and gluten free pancakes are usually very delicate. When you flip these little beauties, don’t go using all of the strength from those big guns of yours. Take it easy and flip ’em like a steely eyed sniper. 

Look for the pancake batter to be a little thick. That’s what you want!
Add anything you want to the batter. Like Blueberries because they are filled with antioxidants! And coconut because it tastes like a vacation in your mouth.
Layer those fluffy beauties up like you want to take a picture and make it last longer. Why? Because making your food look good makes you feel good.

Get a hot Cup of Joe and enjoy this because you just accomplished the Mission Impossible; Fluffy Gluten Free Pancakes.