Author Archives: emashita

About emashita

Nearly two years ago, I was diagnosed with pre-diabetes. My life didn’t change much, but in April of 2011, I became very ill and was diagnosed with full on diabetes. It was a bit of a wake-up call for me and I quickly changed my eating habits. I scoured the internet for information about what to eat and what to avoid when it comes to a diabetic lifestyle. I cut out refined sugars, glutens, rice and pretty much all starches. After 90 days, I went in for blood work and was told that I was free and clear of diabetes. To live a healthy lifestyle inside and out is challenging and rewarding all at once. I started this blog to share my delicious (e is for Emilie and mashita means delicious in Korean) life with friends & family, and of course with new friends that stumble upon my site.

love : {paper}

Here are some cards I’ve been designing:         Advertisements

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gluten-free boston cream pie

recipe adapted from GF in the City Cream Filling ingredients 2 cups / 16 oz whole milk ½ cup / 4 oz light agave nectar, divided 1 teaspoon vanilla extract Pinch of Kosher salt 4 large egg yolks ¼ cup … Continue reading

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slow-cooker gluten-free creamy chicken & mushroom potpie

recipe adapted from Real Simple Ingredients 8 ounces baby bella mushrooms, sliced 1 container of mirepoix (a mix of onion, celery and carrots—usually get this at Trader Joe’s) 1/3 cup almond flour 2 teaspoon ground thyme 1 1/2 pounds of … Continue reading

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mother’s day feast : baby back ribs, cauliflower smash & slaw

Baby Back Ribs 2 slabs baby back ribs (about 3lbs.) bottle of Mr. Stubbs original bbq (your favorite bbq sauce will do as well) Preheat the oven to 250 degrees F. Put the ribs on a baking sheet, season with … Continue reading

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gluten free strawberry shortcake

recipe adapted from GF in the City Sweet Cream Biscuits Makes 6-7 biscuits ¾ cup millet flour ¾ cup potato starch, plus more for dusting ½ cup sorghum flour ¼ cup tapioca flour 1 ½ teaspoons xanthan gum 2 teaspoons … Continue reading

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sweet potato vegan baked donuts

recipe adapted from the Cinnamon Quill Yield: 6 donuts 1/4 cup millet flour 1/4 cup brown rice flour 1/4 cup tapioca starch/flour 1/4 cup potato starch (not flour) 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon guar gum … Continue reading

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Gluten-free Turkey Pan Fried Dumplings

Recipe adapted from : Free Eats Turkey Filling for Dumplings 1 pound of ground cage free turkey breast ( you can substitute any ground meat) 1 egg, lightly mixed with a fork 3 tablespoons of ginger scallion sauce (used grapeseed … Continue reading

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