Shop My Stash 3
Long commutes, working full time and endless chores all contribute to the busy thing we call life. One of those (sometimes) mundane chores is grocery shopping and when life gets too busy we don’t always have the time or energy. That’s why this week we are focusing on the looked over “leftovers” and are “scrounging” for our warmer melts to fill our cart. Let’s look around and see what we can find lying around.
Pineapple melon freeze deliciousness. Just the right amount of pineapple without being obnoxious like most scents with it in it tend to be. The melon adds a bit of depth with its sweetness and greenery from the rind.
The smell of granny smith apples freshly picked from the orchard is so mouthwateringly authentic in this fragrance. One cube throws extremely strong in my Glade bedroom warmer.
Left over from an old sampler box, this chunk was at the bottom of my RG bin begging to be melted before summer comes to an end.
Bright, golden apricots and fleshy pink peaches picked fresh for the party punch. Squeezed and seasoned with sugar and carbonated water before being poured into the punch bowl. Threw beautifully in my kitchen warmer all Sunday afternoon.
While we are on the subject of foods I thought I would share with you a recipe that I’ve learned to substitute to be IC/bladder friendly and gluten free. I try my best to follow a gluten free and low acid diet for health reasons.
Disclaimer: I am in no way a professional when it comes to writing recipes. I usually go off memory or ‘eyeball it’ instead of exact measurements.
Also, everyone experiences IC differently and can tolerate different things. For example I use onion powder in place of onion as I can’t tolerate whole onion while some may find they can eat onion. You do you and substitute how you see fit.
Roasted Red Pepper Sauce
2 12 oz Jars of Roasted Red Peppers Slices
1 Teaspoon of Minced Garlic
1/2 Teaspoon of Onion Powder* (use only if tolerated)
1/2 Teaspoon of Italian Seasoning and or Parsley and Basil.
2 to 3 Tablespoons Broth (use as needed for thinning out sauce, Veggie or Chicken)
2 Tablespoons Ketchup (use only if tolerated)
Salt and Pepper to Taste
Start by emptying both jars, juice and all, into a medium skillet over medium heat. Add minced garlic and seasonings. Simmer until peppers flesh have begun to soften and wrinkle/shrivel stirring occasionally (roughly 5-7 minutes)
Pour contents of skillet into a high powered blender or food processor along with ketchup. Blend on medium strength for a minute. Depending on how thin or thick you like your sauce will depend on if you add the chicken broth.
Note: Using chicken broth does not give the sauce a chicken taste.
Note: I add the ketchup to give it a bit of sweetness as the roasted red peppers can be a bit bitter from the charred pepper flesh. It also helps to give the sauce a bit more of a tomato taste. I find that I do just fine with this little amount. If you would like to skip the ketchup I would suggest a pinch/dash of sugar to help balance out that bitterness.
Check the consistency after about 30 more seconds of blending on low. Rinse the jars that previously held the red pepper slices and pour your sauce into the jars. You should have enough to fill both 12 oz. jars Enjoy!
I use this sauce for many different things like spaghetti, Frito chilli pie, pizza, ect. The one tomato related dish I have struggled to really replace in my diet is salsa. That’s a big one I’ve missed and craved.
Do you struggle with an illness that has caused you to change your diet? Have you come up with any fun ways to accommodate your favorites? Let me know!
Until Next Melt,