Posted in Blog posts, Fibromyalgia

Now I Wanna Feed Your Dog?

Tomorrow is the first day of Spring so here’s a simple, no-bake recipe that’s sure to please everyone who is #Stayinghome to help everyone stay well. This is a tough time for everyone and those with chronic illnesses are vulnerable. For the safety of our members we’ve cancelled all Fibromyalgia London Group activities, for now, but that doesn’t mean we can’t still connect!!! Here are some ways to connect! Here on the blog https://fibrolondongroup.ca/ ; and/or on Twitter @fmlondongroup ; and/or on Instagram @fmlondongroup ; and/or on Facebook @fmlondongroup ; and/or via phone: 519-453-3198 , and/or text; and/or Skype/Facetime; and/or Netflix Party (on Chrome); and/or email fmgroup.london@gmail.com  or darcyyada@gmail.com. And here’s a fun, simple way to pass part of the day. This is one of our family favs, it might be yours too! My paternal Grandmother named it “Dog Food” (when you’re in the process of mixing, you’ll know why) and we’ve kept the name.

Ingredients: 45 choc wafers (approx 1 package if you don’t snack, I mean, who would do that, just grab a cookie and start munching away…er, anyway) – this is another recipe where you can substitute other cookies, but they must be tap-on-the-counter-hard or frozen; 1/2 package of mini marshmallows; 1 cup coconut (sweetened or unsweetened, but you know which tastes better) and 1 can Eagle Brand or other condensed milk. Wash your hands.

Crush wafers/cookies in a bowl; I’ve always found the bottom of a cup or potato masher works well. Then mix in marshmallows, add the condensed milk and stir well (there it is, now you’ll understand the name, “Dog Food”). Butter 9-inch pan, then sprinkle coconut on all surfaces of the pan so it sticks to the buttered sides/bottom. Spread the mixture evenly. Then sprinkle the remaining coconut on top and press it all down together. Seriously, that’s it, it’s done! Cover well. Place in fridge for a few hours, then, try (I triple dog dare you!) not to eat it all before giving it away. It also freezes beautifully, but really, how often will you have any left to freeze?

#StayHome #SafeHands #WashYourHands #StaySafe (from COVID-19 and everything else too!) and Enjoy!

Posted in Blog posts, Fibromyalgia, Getting social

“C” is for Cookie, That’s Good Enough For Me

“I want to take all our best moments,
put them in a jar, and take them out like cookies
and savor each one of them forever.”
~ Crystal Woods

Do you have fond memories of smelling cookies baking?
Do you drool when you think of that first bite of a cookie?
Do you remember the seasons by when Girls Scouts sell cookies?

Don’t let people make you believe that you have a cookie “problem” or a cookie “addiction”, it’s simply #cookielove.

“Count your cookies, not your problems.”
~ Cookie Monster

“C” is for Cookies, That’s Good Enough For Me
(and the Cookie Monster, a role model for some).
If you’re trying to kick a cookie habit love,
then stop reading right now!
Warning:
Do Not Read Any Further!
What’s coming up next
can not be unseen!!!

The first bite of these cookies and you won’t know whether to thank or curse (or both), Lynn, an amazing, kind, and supportive Peer Leader/member of the Fibromyalgia London Group, for introducing you to these delicious, mouth-watering morsels. I thank her, but my waist may not. Where’s that button to stop “cookie” pop-ups?

This simple (read, not too tiring) yet magnificent recipe has been used as a staple cookie recipe in Lynn’s family since 1980’s. Based on a Canadian Living Classic recipe from her first cookbook as a young wife and mother, this recipe proves that simple can be best.

“Home is where heart is. Heart where cookie is. Math clear: Home is cookie.” ~Cookie Monster

Ingredients:
1 cup butter
1/2 cup packed brown sugar
1 egg
2 tsp vanilla
1 1/2 cups all purpose flour
(or your choice, or gluten-free flour)
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 cups rolled oats

Raisins, seeds, cranberries,
and/ or chocolate chips optional
(when is chocolate ever optional?)

Preheat your oven to 350 (180C)

In a large bowl cream together butter and brown sugar.
Beat in egg and vanilla.
In separate bowl mix your salt, baking soda, cinnamon and flour.
Add together and blend into a creamy mixture.

It’s a very versatile batter, sometimes
Lynn adds both chocolate chips and raisins
(and sometimes white and dark chocolate chips)
but you could also add nuts, dried cranberries,
pumpkin seeds, sunflower seeds…if so desired.

On a well-greased cookie sheet (or parchment paper or non-stick), make little mountains of dough (approx. 1 tsp), leaving about 2 inches between cookies. Flour the bottom of a glass and gently flatten each cookie to about 1/4 inch thickness.

“Early bird gets the worm. But cookie taste better than worm. So me sleep in.” ~ Cookie Monster

Bake for about 8-9 or until golden brown. Let them cool down on a baking sheets for about 2 minutes (if you can wait that long without eating one, for testing purposes only, of course) then remove to baking rack to cool completely. Makes about 40 cookies.

This recipe can be kept for a few days in sealed container and can be frozen for up to a month (either the baked cookies or the dough)….if they last that long.

What’s your favourite cookie or cookie recipe? Share the cookie love by sharing this on: Instagram, Facebook, Twitter, etc. and/or in the comment box below and/or email to me (D. Parker – Mom, blogger https://yadadarcyyada.com/ , silliness coordinator, Peer Leader/ member of FLG and cookie addict lover): darcyyada@gmail.com I should have warned you, dear readers, that this website uses “cookies”…Nom Nom Nom!

“No cry because cookie is finished. Smile because cookie happened.” ~Cookie Monster

Posted in Fibromyalgia

Much Ado About Muffins

I’ve rarely met anyone who doesn’t like the results of baking. They may not like to bake, and/or aren’t good at baking, but they still like the results of the baking. I don’t mean Martha Stewart baking, I mean, umm, less complicated. Those with Fibromyalgia (Fibromialgia), CFS, ME, CRPS, and other chronic pain conditions also love to ‘nom nom’ on baking, but often have special dietary requirements. Feel free to play with recipes to suit your needs. In a series of posts, we’re going to offer up very forgiving recipes, if you play fast and loose with the baking rules (as I and others do). As long as they taste great, who’s the wiser?

So bake someone happy…not just because the results of baking are usually yummy, it’s more than that. It’s giving of your time, your energy, your creativity, your talent and you’re saying to those who receive the baking – I think you’re worth it.

Much Ado About Muffins

Leanne, a Fibromyalgia London Group member who generously offers her home to host the Fibromyalgia London Cards and Company Afternoons also offered this yummy muffin recipe!

These laugh-filled card afternoons are twice a month, next ones are: February 10th and 24th – 1pm-3pm (members of FLG and caregivers welcome). Near St. Joe’s, with some parking in driveway and some free street parking. Also on plenty of bus routes: #1, #15, etc. Check LTC http://www.londontransit.ca/ for more info (Remember the January 1, 2020 fare increase). Also, City of London has an income-related bus pass subsidy http://www.london.ca/residents/social-services/discretionary-benefits/Pages/Subsidized-Transit.aspx – Email: darcyyada@gmail.com for info on cards, blog submissions, buses, bus passes and more! February 10th 1-3pm. February 24th 1-3pm.

And did I mention the snacks? While Leanne kindly supplies us w/ refreshments, more are always welcome! This Gluten-free (but not flavour-free) Carrot/Flaxseed muffin is drool-worthy and healthy (say what?!?).

Prep time (approx): 15 mins. Baking time: 20-30 mins.  

Ingredients

1 medium apple, peeled; 2 medium carrots, peeled; 1 1/2 cups all-purpose gluten-free flour; 1 1/2 cups flax seed meal (you can use store-bought though many believe it lacks freshness, or grind your own); 1 cup brown sugar; 2 tsp baking soda; 2 tsp cinnamon; 1 tsp kosher salt; 2 large eggs, lightly beaten; 3/4 cup whole milk or unsweetened almond milk; 1 tsp vanilla extract; 1/4 cup whole flax seeds (for the crowning glory).

Preheat the oven to 350º. While it’s heating, in a food processor puree the apple and carrots (set aside).

Use large paper cups, silicone cups, or spray oil to avoid batter sticking to muffin bake ware .

Mix flour, sugar, baking powder, baking soda, salt, flax seed meal, and cinnamon in a large bowl – mix well. Combine eggs, vanilla and milk in a smaller, separate bowl then slowly pour into dry ingredients, gently stirring until thoroughly combined then add apple and carrot purees. Do not over-mix.  

Using an ice cream scoop, measuring spoon, or small cup, divide the batter evenly (almost to the top as they are low-rise) between the 6 prepared muffin bake ware. On top of each muffin, sprinkle a few whole flax seeds.

Your oven should be preheated, place bake ware (on middle rack if possible), uncovered, for 20-30 minutes or until a toothpick/piece of uncooked pasta (gluten-free) once inserted in the center of the muffin comes out clean or with bits of muffin crumbs on it (not soft, runny pieces). Let cool for 5-10 minutes before removing from bake ware.

Like most muffin recipes, these muffins will keep in an airtight container for 3 days or can be frozen for up to a month (like they’ll last that long, ha!).

How about it, dear readers, do you have any fabulous muffin recipes (and/or any other baking/cooking recipes) you’d like to share? Drop them in the comment box or a link to them in the comment box or email us: darcyyada@gmail.com (where you’ll find me, Donna Parker, the keeper of this blog and the one solely responsible for the silliness – laughter really is the best medicine – take as much as you want) and we’ll add it in upcoming blog posts!