Monday, August 29, 2011

Slow Cooker Rotisserie Chicken

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I actually saw this recipe on Our Best Bites...excellent blog, by the way, and had to try it out.  The chicken came out perfect, and made quite tasty leftovers, too.


Slow Cooker Rotisserie Chicken
1 whole chicken
Salt-based seasoning (such as seasoning salt, etc.  I used Emeril's Chicken Rub)

Directions:
Make 3 balls of aluminum foil and place them in the bottom of your slow cooker. These hold the chicken off the bottom so the hot air can circulate all around the chicken and so it’s not stewing in its own juices.

Rinse chicken, including the cavity, and pat dry with paper towels. Rub salt-based seasoning VERY liberally onto the skin of the chicken. Place chicken breast-up on the foil in the slow cooker, cover, turn heat to low, and cook for 7-8 hours.

Saturday, August 27, 2011

What a difference a year makes

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Okay, I very rarely post personal things...but today was a big day.  One year ago, I thought I was dying, the years of being sick off and on again had hit a critical level, and I was wasting away.  The doctors couldn't find anything wrong with me, and I didn't think I was going to make it.  Following a suggestion from my Mom, I got tested for Celiac disease, and cut out gluten...even though the test came back negative, the change in my health was undeniable.  I knew I was gluten intolerant, whether doctors believed me or not.  Soon after that I discovered my dairy intolerance.  This past year I've regained my strength and have been able to achieve things that were impossible before, like today...I ran my first 1/2 marathon with a time of 1:55:49.  I am a new person and I am so grateful that I listened to my body, instead of doctors, because I'm healthier than I have ever been in my life.


 (I didn't have a great picture from today, so here's one from my 15K that I did on Independence Day)


Weekly Menu (8/28/11-9/3/11)

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Weekly Menu (8/28/11-9/3/11)
Sunday:

Breakfast: Choice of Cereal with Milk (or non-dairy milk)


Lunch:
  • Choice of Sandwiches (my family typically chooses ham or PB&J)
  • Lays Potato Chips
  • Grapes
Dinner:
  • Meat Loaf
  • Mashed Potatoes
  • Corn on the Cob and Steamed Broccoli
  • Strawberries and Peaches
Monday:
Breakfast: Banana Chocolate Chip Muffins and Milk (or non-dairy milk)

Lunch:
  • School Lunch:
    • Peanut Butter and Jelly Sandwich
    • Strawberries
    • Potato Chips
    • 2 Chocolate Chip Cookies, the kinnikinnick brand, because I got a free box of them :)
    • Chocolate Milk
  • Lunch for me: Leftovers
Dinner
Tuesday:

Breakfast: Bagel and Smoothies

Lunch:
  • School Lunch:
  • Lunch for me: leftovers
Dinner:
Wednesday:

Breakfast:
  • One-eyed Sandwich and Juice 

Lunch:
  • School Lunch:
    • Peanut Butter and Honey on Udi's Bread
    • Lays Potato Chips
    • Apple
    • Milk 
    • Kinnikinnick 'oreo' cookies 
  • Lunch for me: leftovers, of course!
Dinner:
  • Sweet Pork
  • Black Beans
  • Basmati Rice 
  • Taco Shells and/or Tortilla Chips
  • Salad
  • Watermelon
Thursday:

Breakfast:

Lunch:
  • School Lunch:
    • Ham and Swiss on Udi's Bread
    • Doritos
    • Milk
    • Banana
    • General Mills Fruit Snacks
  • Lunch for me:
    • leftovers
Dinner:
  • Breakfast for dinner
    • French Toast
    • Hashbrowns
    • Sausage
    • Apple Slices
Friday:

Breakfast:
  • Choice of Cereal and milk
Lunch:
  • School Lunch:
    • Tortilla Chips and Salsa
    • Cheese Slices
    • Juice
    • Apple 
    • Pudding Cup
  • Lunch for me:
    • leftovers or a sandwich
Dinner:
  • Pizza
  • Salad
  • Carrot Sticks 
Saturday

Breakfast:
  • Muffins and Milk
Lunch:
  • Choice of sandwich
  • Chips
  • Grapes
  • Carrot sticks
Dinner:
  • Crepes
  • Fillings for the crepes: scrambled eggs, ham, peanut butter, jam, strawberries, bananas, etc.

Friday, August 26, 2011

Pan-Fried Fish

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I made this a while back and it was delicious, the coating was crispy, the fish perfectly flaky.  My kids refused to try it, but my non-fish-eating husband eat his entire piece...I'll take that as a success. :)



Pan-Fried Fish
adapted from BHG 

1 pound fresh or frozen (thawed) fish fillets, 1/2 to 3/4 inch thick (I used cod fillets)
1 egg, beaten
2 tablespoons water
1/4 cup cornmeal
1/4 cup GF flour blend or brown rice flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
canola oil for frying

Directions
1. Rinse fish and pat dry with paper towel.  Cut into 4 serving-size pieces, if necessary.  In a shallow dish combine the egg and the water.  In another shallow dish combine all of the dry ingredients. Dip fish into the egg mixture, then coat in the cornmeal mixture.

2. In a large skillet, heat 1/4 inch of canola oil.  Add half of the fish in a single layer, frying one side until golden, then turning and frying the other side until golden and the fish begins to flake when tested with a fork.  It should take about 3-4 minutes per side.  Drain on paper towels.

This post is featured on Allergy Friendly Friday and Slightly Indulgent Tuesdays.

Thursday, August 25, 2011

Roasted Cauliflower and updated Saag

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I am so behind on posting, I don't know if I'll ever catch up...but, I'll try.  I made this a while back and it was so amazingly delicious...even the next day, when I mixed it in with my saag. I did have a picture of the cauliflower, but accidentally deleted it...but here it is with my amazing saag (instead of potatoes, I had garbanzo beans and cauliflower), and well, I've modified my saag somewhat...same recipe, but changed when I puree the sauce, and it makes a huge difference! So below is the recipe again, but with the new instructions.



Roasted Cauliflower
1 head of cauliflower, chopped
1-2 tablespoons olive oil
seasoning salt, to taste

Directions
Preheat oven to 425F. Grease a cookie sheet and set aside.  Place cauliflower, oil, and seasoning salt in a gallon-sized ziploc bag and shake to thoroughly coat each piece.  Spread on the cookie sheet and cook for 25-30 minutes.


Saag 1 10oz package frozen spinach
2 cups cubed potatoes, cooked and drained, or roasted cauliflower, garbanzo beans, chicken...basically anything you want to add.
3 tablespoons canola oil
4 cloves garlic, minced
1/2 medium onion, finely diced
1/4 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon garam masala
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
3 tablespoons So Delicious coconut milk or other non-dairy milk

Directions
Cook spinach according to package directions and set aside.  Heat oil over medium heat; add garlic and onion.  Cook until soft.  Stir in turmeric and cook for a couple more minutes.  Add in the spinach and stir well.  Add salt, garam masala, chili powder, cayenne pepper, and milk. Heat on low for a few minutes, then place the mixture into a food processor or blender and blend until smooth, stir in the vegetables or chicken and serve over rice.

Saturday, August 20, 2011

Weekly Menu (8/21/11-8/27/11)

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Weekly Menu (8/21/11-8/27/11)
This week is going to be crazy hectic...my little one is seeing a nutritionist at Primary Children's on Monday, my older son is having to have impacted ear wax surgically removed on Tuesday (not excited about that, but at least he won't be deaf in one ear anymore--hopefully), school starts for my older son on Wednesday, I'm also helping a friend make the diet change for her son on Wednesday, Saturday I'm runnning the TOU 1/2 marathon (I already have butterflies in my stomach)....and I didn't even cover half of what we are doing, needless to say my menu may reflect some of this.
Also, since my older son is starting back up in school--and is now in first grade--I'll be changing the format of our weekly menu to reflect what he gets for all three meals.  Hopefully it will help other moms who are in the same boat as us.  Just to note, my older son is not dairy intolerant, so he will have dairy options in his lunch.
Sunday:

Breakfast: Choice of Cereal with Milk (or non-dairy milk)


Lunch:
  • Choice of Sandwiches (my family typically chooses ham or PB&J)
  • Lays Potato Chips
  • Grapes
Dinner:
  • Slow cooker Rotisserie Chicken
  • Mashed Potatoes
  • Corn on the Cob and Steam Broccoli
  • Strawberries and Peaches
Monday:
Breakfast: Udi's Plain Bagels with Jam and Milk (or non-dairy milk)

Lunch:
  • My boys will be eating at the sitter's before we head off to Salt Lake to see the nutritionist, but I'll be eating leftovers and fruit.
Dinner: (we'll hopefully make it back in time to make it to our friend's birthday party/bbq)
Tuesday:

Breakfast: My older one won't be able to eat breakfast, I'll probably have a quick smoothie before he gets up. My younger one will eat at the sitter's (like he usually does, and will probably also eat a chocolate muffin at home, because he loves those things).

Lunch:
  • I'm going to make my older one's favorite: grilled peanut butter and banana sandwich
  • Lays Potato Chips
  • Probably the rest of the banana on the side, or grapes
Dinner:
Wednesday:

Breakfast: First day of school!
  • Bagels and a smoothie

Lunch:
  • School Lunch:
    • Peanut Butter and Honey on Udi's Bread
    • Lays Potato Chips
    • Chocolate Pudding
    • Milk
    • Strawberries 
  • Lunch for me: leftovers, of course!
Dinner:
  • Tamales
  • Nachos and Salsa
  • Cantaloupe
Thursday:

Breakfast:

Lunch:
  • School Lunch:
    • Ham and Swiss on Udi's Bread
    • Doritos
    • Reese's Peanut Butter Cup
    • Milk
    • Banana
  • Lunch for me:
    • leftovers or a sandwich
Dinner:
  • Breakfast for dinner
    • Pancakes
    • Hashbrowns
    • Eggs
    • Banana Smoothies 
Friday:

Breakfast:
  • Choice of Cereal and milk
Lunch:
  • School Lunch:
    • Tortilla Chips and Salsa
    • Cheese Slices
    • Juice
    • Banana
    • Pudding Cup
  • Lunch for me:
    • leftovers or a sandwich
Dinner:
  • Spaghetti
  • Breadsticks
  • Salad
  • Pear Slices
Saturday

Breakfast:
  • I will be off to my race by 5:00 or so, so my hubby is in charge of feeding the kids...so, it'll be cereal. :)  I'll hopefully manage to stomach some toast before I go.
Lunch:
  • I know I'll be exhausted after the race, so it'll be sandwiches, nachos, or something equally as easy that hopefully my husband will do and not me. :)
Dinner:
  • I have a summer work party and a church dinner we can choose from for dinner...I haven't checked on the ingredients yet, and I'm not sure how social I'll be feeling so, I'm thinking we'll have Juniper Take Out...I figure, if we've survived to this point, we deserve a treat! :)

Sunday, August 14, 2011

Mandarin Orange Chicken

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The recipe is one of my friend's and it was so easily adaptable for us, I had to try it.


Mandarin Orange Chicken
4 chicken breasts
2-3 tablespoons canola oil
1 11oz can mandarin oranges in juice, drained with juice reserved
1/4 cup GF soy sauce or Coconut Aminos
1 tablespoon cornstarch
1 teaspoon mustard
1 tablespoon vinegar
1/4 cup apricot preserves
1/4 teaspoon garlic powder

Saute chicken breasts in oil over medium-high to high heat until brown. Mix mandarin orange juice, soy sauce, and cornstarch together, then add in the remaining ingredients, reserving a few Mandarin oranges.  Pour the sauce over the chicken and simmer on low about 30 minutes, turning the chicken occasionally.  Place the reserved oranges on top prior to serving the chicken.  Serve over rice or asian noodles.

This post is featured on Slightly Indulgent Tuesdays and Allergy Friendly Fridays.

Saturday, August 13, 2011

Weekly Menu (8/14/11-8/20/11)

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Weekly Menu (8/14/11-8/20/11)

Breakfasts: Daily choices are typically between:

Lunches: Sandwiches, leftovers, and fresh fruits and veggies. :)

Dinners:

Sunday (we'll be at a family reunion, but I've coordinated with my mom and my aunt so, we'll have plenty to eat):
  • Pulled Pork Sandwiches (we're bringing our own buns)
  • Fruit Salad, and probably other salads, if they are safe
  • Tortilla Chips 
  • GF/DF Chocolate Cake 
Monday:
  • Hamburgers (using Udi's Hamburger Buns)
  • Oven Fries
  • Corn on the Cob
  • Black Grapes
Tuesday:
  • Tamales
  • Nachos (using Daiya cheese for me and my little one)
  • Mangoes
    Wednesday (going out with my hubby, so this is for my boys):
    Thursday
    Friday
    • Spicy Honey Chicken
    • Basmati Rice
    • Salad
    • Sliced Pluots
    Saturday

    Friday, August 12, 2011

    Special-Needs Kids Eat Right -- Book Review

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    My mom gave me a copy of Special-Needs Kids Eat Right by Judy Converse a couple of weeks ago and it has changed my perspective on how to care for my children.  Neither of my boys have Autism, but my younger one has Sensory Processing Disorder and my older one has anxiety, which at times is quite severe.  In the past, I have always gone through our family doctor or more recently through their new pediatrician for advice on their issues.  And the doctors have always done the best that they could, but they have never been able to fully help.

    My little one has been in occupational therapy which was a tremendous help, but he's plateaued again.  And my older one has had sessions with a child psychologist, which has helped him with coping skills for his anxiety...yet, it's still an every day battle.  Each of these professionals-the MD's, the OT and the psychologist have all helped, but we still have such a long way to go.  This book helped me understand where to start.  It's understanding the root cause of these health problems and addressing those first...I understood the gluten-free/casein-free diet, and separately I knew I felt better if I took probiotics, but I didn't fully understand how to make it all work together to improve my boys' overall health and their physical, neurological, and emotional well being.

    Judy Converse lays out a guideline for parents on how to evaluate their children's nutritional health and how that health correlates to displayed symptoms.  Each step of the way, she tells you when and what type of professional to see, what to ask them, what things (whether diet changes, supplements, etc) will help in each case and how to make those changes.

    Even if you don't have a child with special needs, this book has such good advice on nutrition that I would recommend it to everyone.  This book really drives home the point that you are what you eat...and sadly, many still don't understand quite what that means, only those of us that have seen the change in our children when we've rebalanced their gut flora and changed their diets so they are actually receiving all the nutrients they need.

    Last year, after first taking my boys off of gluten (and my little one off of casein and soy, as well), I asked their pediatrician for a referral to see a dietician to make sure they were getting enough nutrients.  When I scheduled an appointment with the dietician at our local hospital, the receptionist said that my insurance probably wouldn't cover the cost and that I should call and see.  After calling, it was definitely determined that my insurance wouldn't cover the cost, they only covered nutrition services if it was for diabetes or obesity.  There is still a huge gap in our medical system that overlooks the nutritional needs of children, especially those that require special care--ones with sensory processing disorder, autism, Asperger's, ADHD, mood disorders, etc. Judy Converse says that the science and practice of helping children with bowel and nutrition problems is not new; the new part is recognizing that children in the above groups (autism, SPD, etc) usually have inadequate diets or undiagnosed GI problems that can benefit from nutrition therapy. This is why it is important to see a nutritionist that specializes in GI issues, and has experience in helping children with autism and these other disorders.

    I think what I learned most from this book was to be open to trying new things, I came from a family that would go to an MD if you were sick and you would trust everything they say.  We will still see the doctor when we need him, but I've learned there are so many other sources of help--nutritionists, naturopathic doctors, homeopathic providers, and more.  And they are all experts in their areas and they each can offer healing in their own way.



    I am reading this book again, and taking extensive notes, because in a couple of weeks my little one has his first visit with a nutritionist (that yes, we will be happily be paying for out of pocket) and I want to make the most out of the visit as possible...and she has given me all the tools to make that possible.  This book will never be shelved in my home, it will be laying out for quick reference at all times, because it is my guidebook for helping my boys.  Please read it!

    Wednesday, August 10, 2011

    Coconut Shrimp

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    So, my boys have never tried shrimp, as far as I know...so, I was a little worried that they would turn up their noses and refuse it.  I told them they had to eat least take a bite...and they loved it, huge success!


    Coconut Shrimp

    1 1/2 cups sweetened shredded coconut (you can used unsweetened, just add in ~1T sugar to the mix)
    1/2 cup corn starch
    1/2 teaspoon salt
    1 egg
    2 tablespoons water
    20-24 fresh or frozen jumbo shrimp, thawed, peeled and deveined. (You can leave the tails on, I removed them so my boys wouldn't (a) get freaked out and (b) wouldn't accidentally eat them)
    canola oil for frying

    Rinse shrimp; pat dry with paper towels. Set aside.

    Heat 2" of oil in a large pot to 325F.  While oil is heating combine coconut, corn starch and salt in one bowl and the egg and water in a separate bowl. Dip shrimp into the egg mixture, then coat shrimp with coconut mixture, pressing the mixture firmly onto the shrimp.

    Fry the shrimp for a couple of minutes and drain on paper towels.

    This post is featured on Allergy Friendly Friday.

    Saturday, August 6, 2011

    Weekly Menu (8/7/11-8/13/11)

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    Weekly Menu 8/7/11-8/13/11)  

    This week I'm trying a few new recipes out, so if all goes well, there will be more posts coming. :)


    Breakfasts: Daily choices are typically between:


    Lunches: Sandwiches, leftovers, and fresh fruits and veggies. :)

    Dinners:

    Sunday:
    Monday:
    Tuesday:
    Wednesday:
    • Mandarin Orange Chicken
    • Basmati Rice
    • Green Beans
    • Salad

    Thursday
    • Breakfast for Dinner: Waffles or Pancakes
    • Sausage
    • Hashbrowns
    • Sliced Peaches
    Friday
    • Pan Fried Fish
    • Baked Potatoes
    • Roasted Cauliflower
    • Sliced Peaches
    Saturday

    Chicken UnParmesan (and updated Eggplant UnParmesan)

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    A few months back I made Eggplant UnParmesan and loved it!  Well, I finally got around to getting it back on my menu and this time around I modified it a little and love it even more.  I also made some Chicken UnParmesan up as well (mostly because I'm the only one that will touch eggplant) and it turned out AMAZING...yes, it was that good. Both were even excellent as leftovers 3 days later, really, that turned out that good.  So, here's the new breading mixture:

     
    (I forgot to take a picture, so this is actually from my other Eggplant UnParmesan Post)
    Chicken/Eggplant UnParmesan

    3/4 cup gluten free cornflake crumbs
    3/4 cup almond meal
    2 teaspoons salt
    1 teaspoon black pepper
    1 teaspooon Italian seasoning
    1 egg
    2 tablespoons non-dairy milk
    Olive Oil
    2-4 chicken breasts
    1-2 eggplant (or any combination of chicken and eggplant, I used 2 chicken breasts and one eggplant)

    Directions
    In a bowl combine cornflake crumbs, almond meal, salt, pepper, and Italian seasoning.  In a separate bowl combine the egg and milk. Heat a few tablespoons of olive oil in a skillet over medium to medium-high heat.  Dip chicken and eggplant in the egg wash, then in the crumbs. Cook in olive oil until both sides are golden brown.  Top with spaghetti sauce and enjoy.


    This post is featured on Slightly Indulgent Tuesday and Gluten-Free Wednesday.