Surviving the busy times on a yeast-free diet.

Stop the ride, I want to get off!

I do this to myself… repeatedly.

I try to jam too much into a day.

Making all these crazy commitments work is a challenge most days but trying to make it work on the yeast free diet (where I can not stop for a sugar pick me up or resort to ordering a pizza once in a while for dinner) makes it all a little harder… maybe a lot, depends on the day.

However, I have found a few tips and tricks to make it a little easier.

  • I keep almonds or yeast-free diet crackers in my purse.
  • I carry a bottle of water with me.
  • I let myself have a coffee once every two days and fool myself with green tea the rest of the time.
  • Homemade humus and pre-cut veggies are a great stop gap for hunger.
  • I bring my own snacks to parties.
  • Mary’s Organic Sticks and Twigs are good enough that my ‘normal’ friends want some too.

My favorite quick snack tool has been the ‘popover.’   It is similar to the traditional Yorkshire Pudding that I grew up with (although made with less tasty fats).  I make a batch and throw them in the freezer, thawing as needed.

  • 3/4 cup whole wheat flour
  • 3/4 cup spelt or kamut flour
  • 3 eggs
  • 1 1/2 cups of water
  • 1/2 tsp salt
  • olive oil

Preheat the oven to 450.
Beat the eggs with a fork until fluffy.  Add the remaining ingredients and mix. 
Brush the bottom of the muffin tins with oil.
Pour batter into muffin cups to fill about 2/3 full.
Bake for 25 minutes at 450, then knock the heat back to 350 and bake another 10 to 15 minutes.
These are good with soup, or as a snack with almond butter, guacamole, black bean dip or even some melted goats cheese cheddar.

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