Saturday, December 29, 2012

Weekly Menu (12/30/12-1/5/12)

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No Bountiful Basket this week, but I do have:
  • red pears
  • apples
  • oranges
  • bananas
  • celery
  • zucchini
  • red potatoes
  • russet potatoes
  • onions
  • garlic
  • lettuce

This week for breakfast:

For the Kids:
For me: (I get up 2-3 hours before anyone in my house, hence why I have a separate breakfast)

This week for lunches:
  • PB&J on Udi's bread
  • Schar crispbread with pepperoni and cheese
  • Glutino Pretzels with Peanut Butter
  • Tomato soup with Grilled Cheese
  • Hot Dogs
  • Ham Sandwiches
  • and leftovers :)
This week for dinner:
Sunday:  
  • Oven Fried Porkchops
  • Mashed Red Potatoes
  • sauteed zucchini
  • Green salad
Monday: Happy New Year's Eve! (I doubt that I'm going to be staying up late, I prefer my sleep...lame, I know, but I'm happier when I get my sleep)

Tuesday: Happy New Year!
  • Tacos/Taco Salad
  • Sliced pears and apples

Wednesday:
  • Teriyaki Chicken
  • Basmati Rice
  • Sauteed zucchini and onions
  • sliced pears 
  • green salad
Thursday: 
  • One-eyed Sandwiches
  • hashbrowns
  • bacon
  • sliced oranges
Friday:
  • Potato Soup
  • Grilled ham sandwiches
  • Green salad
Saturday: 
  • Pizza
  • carrot and celery sticks

Monday, December 24, 2012

Merry Christmas! and some Snowball Cookies

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Merry Christmas!  I hope you enjoy your holiday! I'm definitely going to be enjoying mine.  One of my very favorite holiday cookies, well more like one of my all time favorite cookies is snowball cookies, or Mexican Wedding Cakes, or Russian Tea Cookies...yeah, that one.  In my family we called them snowballs, and they are incredibly easy and quite tasty.  Really, I'd take these any day over a frosted sugar cookie.



So, to celebrate Christmas, here's my favorite Christmas cookie, enjoy!

Snowball Cookies
1 cup pecan pieces
1 cup palm oil shortening or dairy-free margarine
1/2 cup powdered sugar
2 cups gluten free flour blend
2 teaspoons vanilla extract
1/4 teaspoon salt
powdered sugar (placed in a 9X13 pan or a gallon ziploc bag)

Directions:
Ground the pecans in a food processor or blender until finely ground.  Set aside.

Cream together the shortening and sugar in a large mixing bowl.  Add in half the flour blend, vanilla, and salt and mix well. Mix the other half of the flour blend and the pecans by hand.  Form the mixture into a ball and cover and chill for 30-60 minutes.

Preheat oven to 350F. Roll the dough into 1" balls and place on an ungreased cookie sheet.  Bake for about 12 minutes.  Let the cookies cool for a couple of minutes then roll the cookies in the powdered sugar.

This post was shared on Slightly Indulgent Tuesdays and Allergy Free Wednesdays.

Saturday, December 22, 2012

Weekly Menu (12/23/12-12/29/12)

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This week in our half of the Bountiful Basket (I share with my brother) we got:
  • red pears
  • Asian pears
  • oranges
  • avocado
  • eggplant
  • zucchini
  • red potatoes
  • parsley
  • onions
I also have:
  • lettuce
  • potatoes
  • bell peppers
  • yellow squash
  • apples 
  • tomatoes
  • onions
  • garlic
  • clementines
  • acorn squash
  • broccoli
  • carrots
  • green beans
  • radishes
  • raspberries
  • strawberries
  • blueberries

This week for breakfast:


We're going to have a special breakfast for Christmas...I just haven't figured out what to make yet, maybe apple fritters.

For the Kids:
For me: (I get up 2-3 hours before anyone in my house, hence why I have a separate breakfast)

This week for lunches:
  • PB&J on Udi's bread
  • Schar crispbread with pepperoni and cheese
  • Glutino Pretzels with Peanut Butter
  • Tomato soup with Grilled Cheese
  • Hot Dogs
  • Ham Sandwiches
  • and leftovers :)
This week for dinner:
Sunday:  
  • Baked Ham
  • Roasted Red Potatoes
  • Ratatouille
  • Udi's Dinner Rolls (just got some to try out)
  • Green salad (with cherry tomatoes, radishes, etc)
Monday: Happy Christmas Eve!
  • Pork Tamales
  • Chili Beans 
  • Rice
  • Salad
  • carrots and almond butter
  • sliced oranges

Tuesday: Merry Christmas! We'll be at my parents for Christmas dinner:

  • Turkey and Ham
  • Baked Potatoes
  • Relish Tray, fruit, etc.
  • I'm bringing the dessert: Pumpkin Bars and Brownies

Wednesday:
Thursday: 
  • French Toast
  • hashbrowns
  • bacon
  • clementines
Friday:
Saturday: 

  • Tomato Soup and Grilled Cheese
  • sliced pears
  • green salad

Tuesday, December 18, 2012

Peanut Butter Stuffed Chocolate Cookies

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I'm always on the look out for new cookies.  And I saw these cookies on Pinterest, and remembered having similar ones back in my gluten-filled days.  I decided to make my own version using the chocolate cookie base from my Death by Chocolate Cookies (modifying them to be refined sugar-free) and then using the basic flourless peanut butter cookie recipe as the filling.  Yeah, it worked, these cookies are amazing.



And they work really well as separate cookies, too.  So, you have three recipes in one. ;) This post was shared on Slightly Indulgent Tuesdays, Allergy Free WednesdaysGluten Free Wednesdays, Allergy Friendly Fridays, and Whole Foods Friday.




Peanut Butter Stuffed Chocolate Cookies
Chocolate Cookie Base:
1/2 cup coconut oil
1/2 cup palm oil shortening
1 cup turbinado sugar or other unrefined sugar (or white sugar)
1 cup coconut sugar (or brown sugar)
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups gluten-free flour blend 
3/4 cup cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup dairy-free chocolate chips

Peanut Butter Filling:
1 cup peanut butter
1 cup coconut sugar (or brown sugar)
1 egg
1 teaspoon vanilla

Directions:
Preheat oven to 375F. For the chocolate cookie base, in a large mixing bowl cream together the coconut oil, shortening, and sugars.  Add in the eggs and vanilla and mix well.  In a separate bowl combine the flour blend, cocoa, baking soda, and salt. Mix the dry ingredients into the wet ingredients and stir in chocolate chips.

For the peanut butter filling, cream together the peanut butter and coconut sugar, then mix in the egg and vanilla.

Take and form a ball (about 1") of the chocolate cookie base, and flatten it.  Make a small ball (about 1/2") of the peanut butter filling and wrap the flattened chocolate cookie around it and place the filled cookie on an ungreased cookie sheet. Repeat with the remaining dough.

Cook for 10-12 minutes at 375F.

You can also just make chocolate cookies and peanut butter cookies...if you do this it will take about 8-10 minutes to cook.

Saturday, December 15, 2012

Weekly Menu (12/16/12-12/22/12)

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This week in our half of the Bountiful Basket (I share with my brother) we got:
  • lettuce
  • cauliflower
  • red potatoes
  • bell peppers
  • spinach
  • yellow squash
  • lemons
  • granny smith apples 
  • grapes
  • bananas
  • pineapple
We also got the Hostess Pack, which included:
  • cherry tomatoes
  • onions
  • granny smith apples
  • potatoes
  • parsnips
  • carrots
  • green beans
  • radishes
  • lettuce

This week for breakfast:
For the Kids:
For me: (I get up 2-3 hours before anyone in my house, hence why I have a separate breakfast)

This week for school lunches:
  • PB&J on Udi's bread, Schar crispbread with pepperoni and cheese, or Glutino Pretzels with Peanut Butter
  • fresh fruit (grapes and bananas)
  • carrots
  • chips or crackers
  • milk
This week for dinner:
Sunday:  

  • Roast Chicken with parsnips, carrots, and red potatoes 
  • Green salad (with cherry tomatoes, radishes, etc)
  • Apple Crisp

Monday:

Tuesday:
  • Tacos (taco salad for me)
  • pineapple
  • carrots with almond butter

Wednesday:
  • Spaghetti
  • roasted cauliflower and green beans
  • green salad
Thursday: 
  • one-eyed sandwiches
  • hashbrowns
  • bacon
  • pineapple
Friday:
Saturday: I think we'll be at my Mother-in-laws...if not we'll just have grilled cheese and tomato soup. :)

Tuesday, December 11, 2012

Turkey Steak (and Turkey Sticks)

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If you live in Utah (especially northern Utah) you know what I'm talking about when I say Turkey Steaks.  There are a couple of restaurants around here that make this, and it isn't what you would think a turkey steak would be.  It's basically ground turkey that's breaded and pan fried.  So, I guess it's kind of like country fried steak, but with turkey and without the gravy. :)  Anyway, we love it and one of our favorite restaurants, Juniper Takeout, makes gluten-free ones, along with kid-friendly turkey sticks, which are basically the same thing in a finger friendly form.


Well, I happened to have some coupons for Jenni-O products, so a bought some ground turkey and made our own turkey steaks.  It is incredibly easy.  Some tips, though, get ground turkey that has some fat in it, or it will be too dry...get the 85/15, it works the best for this recipe.  Save the hills and/or crust on your GF bread to make the bread crumbs, it's all I ever do, and it works out nicely.


My boys were so excited about this dinner, I only got these really sad snapshots of the food, before they were devoured.  This is definitely a kid friendly meal, but one that will easily satisfy your hubby as well.

This post was shared on Slightly Indulgent TuesdaysAllergy-Free Wednesdays, and Whole Food Fridays.


Turkey Steak
1-1.25 lb ground turkey (85/15)
1 cup gluten free dried breadcrumbs
1/2 tablespoon salt
1/4 teaspoon pepper
1 egg
1/4 cup non-dairy milk
canola oil for frying

Directions
Split up turkey and form them into patties or 'fingers'.  With our 1lb of turkey we made two steaks and probably at least 4 fingers.

Mix together the breadcrumbs, salt and pepper.  Place the seasoned breadcrumbs on a plate.  In a shallow dish, mix together the milk and the egg.

Heat 1/4 cup-1/2 cup of canola oil (enough to give you about 1/4" oil in the pan) in a skillet over medium to medium-high heat.  Dip the turkey portions in the egg wash, then in the breadcrumbs.

Cook in the canola oil until both sides are golden brown and the center is cooked through.

Serve with your favorite chicken nugget condiments...we eat ours with Ranch dressing.

Saturday, December 8, 2012

Weekly Menu (12/9/12-12/15/12)

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This week in our half of the Bountiful Basket (I share with my brother) we got:
  • lettuce
  • mushrooms
  • radishes
  • bell peppers
  • cucumber
  • zucchini and yellow squash
  • broccoli
  • persimmons (jiro this time)
  • papaya 
  • grapes
  • bananas
I also have a tomato, limes, clementines, carrots, potatoes, onions, and garlic.

This week for breakfast:
For the Kids:
For me: (I get up 2-3 hours before anyone in my house, hence why I have a separate breakfast)

This week for school lunches:
  • PB&J on Udi's bread, Schar crispbread with pepperoni and cheese, or Glutino Pretzels with Peanut Butter
  • fresh fruit (clementines and bananas)
  • carrots
  • chips or crackers
  • milk
This week for dinner:
Sunday:  
  • Oven Fried Chicken (using breadcrumbs instead of cornflake crumbs)
  • Mashed Potatoes
  • steam broccoli
  • Salad (topped with radishes and mushrooms) :)
Monday:

Tuesday:
  • Pork Tamales for the family
  • Chili Beans
  • Basmati rice
  • Salad

Wednesday:
  • Crepes
  • Filled with peanut butter, jam, bananas, papaya chunks, ham, eggs, etc
Thursday: It's my husband's work party, so this is what's for dinner for the kids:
Friday:
  • Coconut Shrimp
  • Asian style noodles
  • veggie spring rolls with cucumber, lettuce, and carrots
  • sauteed zucchini and bell pepper
Saturday: 

Tuesday, December 4, 2012

Peanut Butter Teff Cookies

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It's getting close to Christmas which means it's definitely cookie time.  This is an easy and fairly healthy cookie.  And my little one LOVES these, and so do I.  :) The peanut butter I used was slightly chunky (self ground, so I didn't make it perfectly smooth), but you could use either smooth or chunky. Teff is an excellent source of minerals (it has the most calcium per cup of any grain, and is also high in iron, magnesium, phosphorus, zinc, copper, and manganese) and your B vitamins.  It is a dark grain, so it gives these cookies a darker color than what you would typically see in a peanut butter cookie, but that hasn't stopped my kids from eating them.



This post was shared on Slightly Indulgent Tuesdays, Gluten Free WednesdaysAllergy Free Wednesdays and Whole Food Fridays.

Peanut Butter Teff Cookies
1/4 cup coconut oil
1/2 cup honey
1 cup natural peanut butter
1 egg
1 teaspoon vanilla
 1 1/2 cups teff flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions
Preheat oven to 350F. Mix wet ingredients together in a food processor or stand mixer.

Mix dry ingredients in a separate bowl, then add to the wet ingredients and mix until it comes together, make sure the honey is fully mixed in (it likes to sit at the bottom).

Roll into 1 inch balls onto an ungreased cookie sheet. Press down with a fork in a cross pattern and cook for ~10 minutes.

Saturday, December 1, 2012

Weekly Menu (12/2/12-12/8/12)

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This week in our half of the Bountiful Basket (I share with my brother) we got:
  • lettuce
  • mushrooms
  • tomatoes
  • carrots (yellow and orange) :)
  • broccoli
  • persimmons :)
  • papaya :)
  • cantaloupe
  • watermelon
  • bananas
We also got the Mexican Pack Add-on:
  • grey squash
  • green onions
  • garlic
  • avocados
  • jalapeno peppers
  • chipotle peppers
  • limes
  • cilantro
I also have some apples for lunches

This week for breakfast:
For the Kids:
For me: (I get up 2-3 hours before anyone in my house, hence why I have a separate breakfast)

This week for school lunches:
  • PB&J on Udi's bread or Schar crispbread with pepperoni and cheese
  • fresh fruit (apples and bananas)
  • chips or crackers
  • milk
This week for dinner:
Sunday:  
  • Turkey Steaks (new recipe)
  • Baked Potatoes
  • Sauteed mushrooms and squash
  • Salad
  •  
Monday:
  • Tacos/Taco Salad
  • Guacamole
  • Fruit Salad (watermelon and cantaloupe, at least)

Tuesday:

Wednesday:
  • Chili (thickened with millet flour)
  • carrot sticks and broccoli florets with homemade ranch
  • sliced papaya
Thursday: 
Friday:
Saturday: It's my works' Christmas Party (they are even providing me with a GF meal!), so this is what the kids will have:
  • Ham sandwiches
  • carrot sticks with almond butter
  • apple slices

Wednesday, November 28, 2012

How to pop sorghum and amaranth

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Since going corn-free, the thing I've missed the most is popcorn.  I grew up in a family where popcorn was practically its own food group.  And my little one is the same way, he loves his popcorn.  So, whenever I made him popcorn, it took everything I had to not consume a handful of it myself, even knowing the stomach ache I would get if I did consume it. So, when I discovered that other grains pop, I began testing them out to see which I like the best.


Popped Sorghum (the one on top in the picture above) is by far the winner.  See how it even resembles popcorn? It has a slightly sweet taste, just like sorghum and is amazing lightly salted, just like popcorn.  My older son, who has never been huge into popcorn, absolutely loved popped sorghum and whenever my little one asks for popcorn, he pipes in and asks for sorghum.

The runner-up is amaranth (the bottom one in the picture above).  It's absolutely tiny as a grain, so even popped it's still absolutely tiny.  So, isn't finger food like the sorghum is, but it's still delicious and really light in texture.  We call it 'ant popcorn' in our house, if you have little girls it could be 'fairy popcorn' instead. :) We either lightly salt it and eat it with a spoon.  Or I have found that it makes for a fantastic cereal with my non-dairy milk and cinnamon sprinkled over it.



So, you can actually see how much smaller sorghum and amaranth are compared to popcorn, I popped some for you...yeah, popcorn is monstrous.  But, another plus to both of these grains is that they are hull-less...meaning, no hulls stuck in your teeth after eating them. That was always my biggest complaint about popcorn.

I pop both of these on the stove top and it's incredibly fast and easy to do!

This post was shared on Slightly Indulgent Tuesday, Allergy Free WednesdayGluten Free Wednesday and Whole Food Friday.

Popped Sorghum
1/8-1/4 cup popping sorghum grains (not all sorghum grains pop, so make sure you get popping sorghum)
1/2-1 teaspoon canola or coconut oil

Directions
Heat a saucepan (I use a 1 1/2qt one for 1/8 cup and a larger one for 1/4 cup) over medium-high heat until piping hot.  Add in oil and let it heat for a minute.  Add in the grains.  Once it starts popping, cover and shake the pot back and forth across the burner to keep the grains moving.  When the popping slows remove it from the heat and pour into a bowl, lightly salt and enjoy!

Note: Only pop small amounts (i.e. no more than a 1/4 cup) at a time, it pops better when there is less in the pan, so you'll just be wasting your grain if you add in more than a 1/4 cup at a time.  Just do multiple batches, it really only takes a minute.

Popped Amaranth
1/8-1/4 cup whole amaranth grains

Directions
Heat a saucepan (I use a 1 1/2qt one for 1/8 cup and a larger one for 1/4 cup) over medium-high heat until piping hot.  Add in the grains.  Once it starts popping, cover and shake the pot back and forth across the burner to keep the grains moving.  When the popping slows remove it from the heat and pour into a bowl, lightly salt and enjoy tiny 'popcorn' with a spoon, or add milk and cinnamon and eat it as cereal.

Note: Do not add oil to the pan if you are popping amaranth...it won't work.  It pops the best in a hot, dry pan.

Saturday, November 24, 2012

Weekly Menu (11/25/12-12/1/12)

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There was no Bountiful Basket this week because of the holiday...so, I'm going with what I have and a few things I picked up grocery shopping:
  • celery
  • carrots
  • lettuce
  • spinach 
  • tomatoes
  • green beans
  • potatoes
  • pomelo
  • bananas
  • apples
  • onions
  • acorn squash
This week for breakfast:

For the Kids:
For me: (I get up 2-3 hours before anyone in my house, hence why I have a separate breakfast)

This week for school lunches:
  • PB&J on Udi's bread or Schar crispbread with pepperoni and cheese
  • fresh fruit (apples and bananas)
  • chips or crackers
  • milk
This week for dinner:
Sunday:  
  • Turkey Salad Sandwiches (we need something light after all of the eating from Thanksgiving)
  • apple, carrot and celery sticks
  • steamed green beans
Monday:
  • Chili Dogs with Homemade Buns (I thicken my chili with a millet flour roux instead of masa flour)
  • baked potatoes
  • carrot and celery sticks with almond butter 

Tuesday:
  • Pork Tamales for the family
  • chili beans
  • basmati rice
  • salad

Wednesday:
  • Grilled ham and cheese sandwiches
  • tomato soup
  • carrot sticks
Thursday: 
Friday:
Saturday: 

Wednesday, November 21, 2012

Corn-Free 'Cornbread'

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I was in an experimenting mood on Sunday, and I've heard that millet flour makes a good substitute for corn flour, so I thought maybe it would make a good sub for corn meal...and in turn, I would be able to eat cornbread again.

Well, it does.  This 'cornbread' obviously doesn't quite taste exactly like cornbread, but it's pretty dang close, which is amazing considering I swapped out the main ingredient.  So, for those of you that are corn-free enjoy some 'cornbread'!




Corn-Free 'Cornbread'

2 eggs
1 cup non-dairy milk
1/3 cup canola oil
1/4 honey
1 cup millet flour
1/4 cup sorghum flour
1/2 cup tapioca starch
1/2 cup potato starch
2 teaspoons baking powder*
1 teaspoon guar gum
1 teaspoon salt (I use Himalayan pink salt)

Directions:
Preheat oven to 350F.  Grease a 10" cast iron skillet and set aside.

Combine the wet ingredients in a stand mixer.  In a separate bowl combine the dry ingredients. Slowly add the dry ingredients into the wet ingredients and mix well.  The batter should be like thick cake batter.

Bake about 25 minutes or until a toothpick comes out clean.  Best served warm and fresh out of the oven.

*note: if you can't find a corn-free baking powder just use 1/2 teaspoon cream of tartar and 1/4 teaspoon baking soda for every teaspoon baking powder

Tuesday, November 20, 2012

Orange Cranberry Muffins

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We got some cranberries in our Bountiful Basket this week, so I decided to use them in muffins.  This recipe is easy to throw together and like all muffins, it tastes best when they are fresh out of the oven.  This would be the perfect way to start out your Thanksgiving day...so go try it!




This post was shared on Slightly Indulgent TuesdaysGluten Free WednesdaysAllergy Free WednesdaysWhole Foods FridaysGluten Free Fridays, and Allergy Friendly Fridays.

Orange Cranberry Muffins
1 3/4 cup gf flour blend
2 tablespoons baking powder*
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/3 cup agave nectar
1/4 coconut oil, melted
1 teaspoon orange zest
1/2 cup orange juice
1 cup fresh cranberries, halved

Directions:

Preheat oven to 400F. Grease or line muffin tins and set aside.

Mix together the dry ingredients in a medium sized mixing bowl.  In a separate bowl mix together the rest of the ingredients (except the cranberries). Add the wet ingredients into the dry ingredients and mix well.  Fold in the cranberries and spoon into the muffin tins (you should add about a 1/4 cup into each tin).

Make at 400F for 18-20 minutes or until golden brown and a toothpick comes out clean.

Makes 12 muffins.

*note: if you can't find corn-free baking powder, you can use 1/2 teaspoon cream of tartar and 1/4 teaspoon baking soda for 1 teaspoon of baking powder...it isn't doubling acting, but it will work.

Saturday, November 17, 2012

Weekly Menu (11/18/12-11/24/12)

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This week in our half of the Bountiful Basket (I share with my brother) we got:
  • celery
  • carrots
  • lettuce 
  • tomatoes
  • potatoes
  • pomelo
  • oranges
  • bananas
  • honeydew
  • apples
We also got the Hostess pack add-on which contained:
  • onions
  • grape tomatoes
  • potatoes
  • sweet potatoes
  • acorn squash
  • indian corn
  • sugar pumpkin
  • green beans
  • cranberries
  • granny smith apples


This week for breakfast:

For the Kids:
For me: (I get up 2-3 hours before anyone in my house, hence why I have a separate breakfast)

This week for school lunches:
  • PB&J on Udi's bread or Schar crispbread with pepperoni and cheese
  • fresh fruit (apple and orange slices)
  • chips or crackers
  • milk
This week for dinner:
Sunday: 
  • Meatloaf
  • Baked Potatoes/sweet potatoes
  • steamed green beans
  • salad and carrot sticks
Monday:
  • Navajo Tacos (topped with tomatoes, lettuce, salsa, etc)
  • orange slices
  • carrot and celery sticks with almond butter 

Tuesday

Wednesday:
  • Hamburgers with homemade buns (I think I'll do sliders, and do regular rolls for the buns)
  • oven fries (I have found that if you lightly salt the potatoes (and sweet potatoes) and let them stand for at least a half an hour, then dry them off, you get much crispier fries)
  • sweet potato fries
  • honey dew
Thursday: Happy Thanksgiving!!! We'll be at my mother-in-law's and have a traditional feast

Friday: We'll still be at my mother-in-law's:
  • Tacos 
  • and I'm not sure what else. :)
Saturday: 

Wednesday, November 14, 2012

Thanksgiving Recipe Roundup

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Thanksgiving is just around the corner, so just in case you need some ideas for your big meal (and leftovers) I've made a list of recipes for you to browse.

Also, if you haven't checked out my different tabs, check them out!  I have some excellent nutritional information on gluten free flours on my GF Flour 101 page and a fun cake ideas page.

Main Dish
I haven't put any of my own turkey or ham recipes up, but there's plenty out there to choose from. A couple basic recipes that I use are:

Traditional Holiday Turkey (just use gf flour)
Honey brine for Turkey

Side Dishes










Desserts
Pies:





Other Desserts:




Ways to use leftovers




Tuesday, November 13, 2012

Classic Banana Nut Bread

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I already have banana bread/muffin recipes, I know. If you don't believe me here's links to #1, #2, and #3. So, yeah, I have a thing for banana bread.  And it was time to make it over again. You see, my other recipes are good, my boys especially love #2, but it doesn't take like classic banana bread...and there's a lot of white sugar which now gives me stomach aches and horrible headaches...so, yep, time to make it over.

 This banana bread is as classic as banana bread can get, it's moist with that hint of cinnamon and nutmeg.

 And the best part?  It's made with coconut sugar, agave (or honey) and coconut oil...so much better for you.


This post was shared on Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesday, Gluten Free Fridays, and Whole Food Fridays.


Classic Banana Bread
2 cups gluten free flour blend (this last batch I made I used sorghum and millet flours in place of the sweet rice and oat flours, and it has been AMAZING!)
1/2 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (I use himalayan pink salt)
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
3 eggs, beaten
1 1/2 cups mashed banana (about 4-5 medium)
1/2 cup coconut sugar
1/4 cup agave nectar or honey
1/2 cup coconut oil, melted
1/4 cup chopped walnuts

Directions
Prehead oven to 350F. Grease a large loaf pan (9X5 inch) and set aside.  In a mixing bowl combine all the dry ingredients. 

In a separate bowl combine the eggs, banana, coconut sugar, agave, and coconut oil. Pour the wet ingredients into the dry ingredients and mix until well combined. Fold in nuts and pour batter into the loaf pan.

Bake at 350F for 50-60 minutes or until a wooden toothpick comes out clean. The the bread cool for 5-10 minutes in the pan before removing in and completely cooling it before slicing...don't try to slice it warm, it will just fall apart.