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Gluten Free Pizza Crust

2/22/2021

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Adapted from Food.com

Ingredients: 
  • 2 1/2 - 3 cups Bobs Red Mill Gluten Free Baking Flour
  • 2 tbs sugar
  • 2 1/4 tsp quick rising yeast
  • 1/2 salt
  • 1 cup very warm water
  • 2 tbs oil
Instructions: 
  1. In a large mixing bowl, whisk together water, yeast, and sugar. Let sit for 5 mintues.
  2. Using a dough hook attachment, add oil and begin adding flour, one cup at a time to the yeast mixture while mixing on medium speed. Continue mixting until dough forms a ball, about 2 minutes. 
  3. Turn dough out onto floured countertop, cover with a tea towel, and let rise while oven preheats to 450 degrees F. 
  4. Press onto a parchment-lined pan and/or roll gently. Brush with a bit of olive oil (I sometimes sprinkle with garlic powder and parmesan!), then bake for 5 minutes. 
  5. Remove from oven, add toppings, and bake again. 
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Gluten Free Beignets

2/22/2021

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(Adapted from Gluten-Free Baking)

​Must-Haves: 
- Candy Thermometer (oil temperature is critical, so don't try to guess)
- Bob's Red Mill Gluten Free Baking Flour (this is the only brand of gluten free flour that really tastes and feels like non-gluten-free baked goods)
- Parchment paper  

Ingredients: 
  • 1 bag of Bob's Red Mill Gluten Free one-to-one Baking Flour
  • 2 1/2 tsp quick rising yeast
  • 1/2 cup warm water
  • 1/4 cup granulated sugar
  • 2 1/2 teaspoons liquid egg whites
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup apple juice
  • 1/2 cup applesauce
  • 2 teaspoons apple cider vinegar
  • extra flour for dusting
  • Oil for frying
Instructions
  1. Add yeast, warm water, and sugar to a large mixing bowl. Whisk and let stand for 5 minutes.
  2. In a seperate bowl, whisk together flour, baking powder, and salt. 
  3. Add flour mixture, egg whites, apple juice, applesauce, and vinegar to the yeast mixture. Using the dough hook attachment, mix until smooth, about three minutes. 
  4. Dust countertop with flour and turn dough out onto counter. Knead a few times, then flatten it out and cut in half. Dust a piece of parchment paper with flour and place dough in the center. Dust the top of dough with flour and roll out until 1/4 inch thick. Cover with parchment paper. Repeat with second piece of dough.
  5. Heat 2 inches of oil in a big pot to 350 degrees F (a deep pot will help prevent oil splatter as you're frying). Place a lined baking sheet or cooling rack near the fryer and line with paper towels. 
  6. Remove the top piece of parchment paper from one piece of dough. Using a pizza cutter, cut into 2x3 inch pieces. Clean edges are crucial for making sure the beignets puff!
  7. Gently place 3-4 beignets into the fryer. Once you see the beignet puff, it is ready to gently turn. Once beignet is golden brown, remove from oil and place on lined pan to drain/cool. Repeat with remaining dough. 
  8. Toss in powdered sugar (the traditional way!) or in cinnamon sugar (my family's favorite!) Serve hot. 
Full disclosure: this is a complicated process that takes practice! I've messed them up several times, but they are always tasty. Enjoy!


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Grilled Swordfish with mango salsa by geoffrey zakarian

9/30/2020

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Check out the how-to with Geoffrey and me here!
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Meal Planning during grocery shortages

4/19/2020

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This right here is SAVING me. Our local schools are offering breakfast and lunch to all kids in the county, whether they attend public schools or not. Knowing that I at least will have breakfast and lunch covered for the boys is a HUGE weight off my shoulders. Thanks, Hamilton County Dept. of Education!
It's been several weeks now since grocery store shelves around Chattanooga started looking empty and I had to adjust how I feed my family. I'll admit that the first couple of weeks caused me a bit - ok A LOT - of anxiety. As someone who is used to feeding a large family in a particular way, having that system shut down was stressful to say the least. Dietary restrictions make matters even more difficult, but I think we are finally settling in to a routine. 

Since I'm starting to get a handle on "cooking during the apocalypse," I thought I'd share what's been working. 

Online grocery ordering is no longer the simple process it used to be. For years I sat down on a particular afternoon, with my meal plan in hand, searched for the ingredients I wanted, added them to my cart, and picked them up within a few hours. Ah, the good old days. I now grab a pickup time days in advance and add items to my cart a little at a time as they become available, knowing that what I order may not be available on the day I pick up. I order simple things as much as possible - meat, veggies, fruit, and pantry staples - so that I have options when I pick up the groceries and only get half of what I ordered. Think: chicken, broccoli, gluten free flour; not chorizo, fresh garlic, and cassava. 

Once I pick up my groceries I look at what I have and plan our meals from there - the opposite of what I've done most of my adult life. Yeesh. 

This week, I created a Google doc and added a table, listing proteins, veggies/sides, etc. Then I simply combined a protein with a couple of sides to come up with meals for the week. Here's what I came up with!

Dinners: 
  • Spaghetti
  • Bbq chicken with baked beans and mashed potatoes
  • Roasted turkey, sweet potatoes, green beans
  • Hawaiian chicken (with pineapple), steamed broccoli, cauliflower, and carrots, baked potatoes
  • Pizza
  • Ground beef nachos
  • Buffalo chicken stuffed potatoes
  • Chicken parmesan, steamed veggies
  • Buffalo chicken sandwiches with chips and fruit


    It's not exactly what I would've planned if I'd been able to do all this the other way around, but it's certainly better than I was doing when this all started! How are you doing with menu planning? Grocery shopping? Life in general? Give me your best tips (or just vent about how hard things are!!) in the comments. 
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Easy french strawberry cake

4/2/2020

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Gluten and Dairy Free!

I figure if I'm going to stress-bake, I might as well share my recipes! This is an old favorite that I've adapted to our food intolerances. With practice, I've made the altered version taste even better than the original!

Ingredients: 
- 1 stick of plant butter (I just tried Country Crock Plant Butter and the consistency is amazing!)
- 1 1/4 cup sugar divided (sorry, but real, unhealthy sugar is the best for this recipe. It's a treat. Just go for it.)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup gf all purpose flour
- 1/3 cup almond flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 6oz vanilla Greek yogurt (even with our dairy sensitivities, we do ok with Greek yogurt, but a soy or coconut milk yogurt would work just as well)
- 2 1/2 cups strawberries (fresh or frozen - thaw first if using frozen, slice if using fresh)

Directions
Add sugar and plant butter to a large mixing bowl. Mix with electric mixer until fluffy. My Kitchenaid mixer with the whisk attachment is perfection. Add eggs in one at a time and continue to mix until incorporated. Add vanilla. 
In a separate mixing bowl mix together dry ingredients. Add 1/2 of the dry ingredients to the wet ingredients and mix. Add 1/2 the Greek yogurt and mix. Repeat. 
Add strawberries to batter and gently fold in with a spatula. 
Spray a large glass rectangular baking dish with cooking spray and add batter. Top with extra strawberries and sprinkle with sugar. Bake at 350 for 35-45 minutes or until top is golden brown and set. It will continue to cook once removed from the oven, so don't worry if it isn't completely done in the middle!
Let sit in warm baking dish for 30 minutes. Serve warm. Or cold. Its good either way. 


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Meal Plan monday - 3/9/2020

3/8/2020

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I've got a fairly simple week (two weeks, actually) planned because of a busy schedule and zero desire to go grocery shopping! Some of these dinners aren't even recipe-worthy - just simple meals I've cooked since I was newly married. 

Monday
  • Breakfast: Easy Banana Bread
  • Lunch: Macaroni and fruit for the kids; Korean Steak Fry for me. 
  • Dinner: Spaghetti, salad, green beans
Tuesday​
  • Breakfast: Blueberry Muffins
  • Lunch: Bentgo Boxes for the kids; Enchilada Bowl for me
  • Dinner: Ground Turkey Nachos
Wednesday
  • Breakfast: Easy Banana Bread
  • Lunch: Macaroni and fruit for the kids; Buffalo Shred Bowl for me
  • Dinner: My Mama's Chili
Thursday
  • Breakfast: Blueberry Muffins
  • Lunch: Bentgo Boxes for the kids; Spaghetti Squash Meatballs for me
  • Dinner: BBQ Chicken and my Mama's Baked Beans
Friday
  • Breakfast: Banana Bread
  • Lunch: BBQ Chicken and fruit for the kids; Keto Barbacoa Brisket for me
  • Dinner: Oliver Pizza Pie (I swear I will post this recipe eventually! It's a tough one!)
Saturday
  • Breakfast: Blueberry Muffins
  • Lunch: Leftover Pizza Pie
  • Dinner: Burgers (on gf bread) with tater tots and salad
Snacks this week are parfaits (greek yogurt, Kind Granola, and fruit) and homemade Lara Bars. I'm trying a new concoction, so I'll post when I make them!
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Easy Banana Bread

3/8/2020

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Gluten Free and Dairy Free

Ingredients: 
  • 3 or 4 ripe bananas
  • 1/3 cup melted coconut oil
  • 1 cup granulated sweetener (I usually use 1/2 cup sugar and 1/2 cup stevia)
  • 1 egg, beaten
  • 1 tsp vanilla
  • 1 tsp baking soda
  • pinch of salt
  • 1 1/2 cup Gluten Free All-Purpose Flour (I like Bob's Red Mill 1-to-1 Flour)
Preheat oven to 350 and lightly grease a loaf pan. Place bananas in mixing bowl and beat until bananas are mushy. Add melted coconut oil, sweetener, egg, vanilla, baking soda, and salt and mix to combine. Add flour and mix until just combined - don't overmix or bread will be tough. 

Bake for one hour or until toothpick inserted in center comes out clean. Cool on wire rack, slice, and serve!
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meal plan monday - 3/2/2020

2/29/2020

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We have an insanely busy week, so I'm trying my best to keep things simple. I'm also in a baking mood - NOT a cooking mood - so we'll be eating yummy desserts after our simple dinners!
I also have to say that I am ordering FOUR containers of Vibrant Meals Chicken Salad because my kids loved it so much! I bought one for myself and one for them last week and they all absolutely loved it. It's an absolute miracle to find something all four of my boys like, but this chicken salad with Good Thin crackers, fruit, and yogurt-covered raisins was the hit of lunch time last week. Want to try it? Enter JAMA-10 at checkout for $10 off your first order!

Monday
  • Breakfast: oatmeal, fruit 
  • Lunch: Bentgo Boxes for the kids (Vibrant Meals Chicken Salad, Good Thins, mixed fruit, GORP); Chicken Salad with a side salad for me
  • Snack: fruit and yogurt parfaits with Kind Granola
  • Dinner: spaghetti (gf noodles for the family; zucchini noodles for me), salad, gf garlic bread; gf cinnamon roll cake
Tuesday
  • ​Breakfast: gf sausage, egg, and cheese sandwiches  
  • Lunch: Bentgo Boxes for the kids (Vibrant Meals Chicken Salad, Good Thins, mixed fruit, GORP): Oh Dang Curry Shrimp for me
  • Snack: rice cakes with nut butter and banana
  • Dinner: Slow Cooker Ranch Chicken, salad, frozen veggies
Wednesday
  • ​Breakfast: oatmeal, fruit  
  • Lunch: Bentgo Boxes for the kids (Vibrant Meals Chicken Salad, Good Thins, mixed fruit, GORP): Chicken Fajita with Dirty Rice for me 
  • Snack: fruit and yogurt parfaits with Kind Granola
  • Dinner: Whole 30 Creamy Buffalo Chicken Casserole, salad
Thursday
  • ​Breakfast: gf sausage, egg, and cheese sandwiches  
  • Lunch: Bentgo Boxes for the kids (Vibrant Meals Chicken Salad, Good Thins, mixed fruit, GORP): Spaghetti Squash Meatball for me  
  • Snack: rice cakes with nut butter and banana
  • Dinner: Nacho Cheese Casserole (I have an event for the YMCA this evening and won't be eating at home. Hence the total boy food!)
Friday
  • ​Breakfast: oatmeal, fruit  
  • Lunch: Bentgo Boxes for the kids (Vibrant Meals Chicken Salad, Good Thins, mixed fruit, GORP): Teriyaki Chicken Bowl for me  
  • Snack: fruit and yogurt parfaits with Kind Granola
  • Dinner: gf calzones
Saturday
  • ​Breakfast: cereal 
  • Lunch:  leftovers
  • Snack: rice cakes with nut butter and banana
  • Dinner: Burgers on gf Texas Toast with salad and fries; gf Turtle Bars



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Copycat Petro

2/26/2020

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For the first time, I'm just giving you link to a recipe...becuase it is absolute perfection. So much so that I actually emailed the blogger to tell her how great it was!
So here you go: if you're from Northeast Tennessee you know what a Petro is, this is the closest you'll get to making one at home. If you're not from around here, a Petro is the best chili dish you'll ever taste. You're welcome. 
​Copycat Petro from Andreas Cooktales
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Protein "milkshake"

2/24/2020

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My afternoon snack this week!

Ingredients: 
1 scoop Vegan Latte Shakeology
8oz unsweetened soy milk
1 cup frozen berries
1 sliced, frozen banana

Place soy milk, berries, banana, and Shakeology in blender and blend until smooth. Prepare for the consistency of a Wendy's Frosty (i.e., you'll need a straw AND a spoon)
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    I'm Jama and I love to bake. So it's good I also love to work out!

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