Gravedigger Monster Truck Birthday Cake

It's my son's birthday tomorrow, and he requested a Gravedigger birthday cake.  For those of you that have know me, know that I go all out for birthday cakes, if you didn't know, like the Birthday Cake tab above to see my past cakes. :)  This one I'm quite proud of, it turned out awesome!

Below is kind of a step by step for you, so you know how I did it. Anyone can do this, if I did.  I've never taken a cake decorating class, I just want to make my boys cakes as amazing as possible.

What you need:

2 batches of rice crispy treats (using Erewhon GF Brown Rice Cereal, 8 cups of cereal to one 10oz bag of marshmallows and 2 tablespoons of margarine)

2 batches of chocolate marshmallow fondant (I used 1/2-3/4 cup of cocoa, mixed right in with the powdered sugar, to make it chocolate)

1 cake, cooked in 2 loaf pans (I used King Arthur's GF Chocolate Cake, because I had a box in the pantry)

1 batch of buttercream frosting

Various food colorings, I used Wilton Icing Colors

Paintbrushes (one's that haven't been used before, or used for food projects)

 Make the rice crispy treats and form into 4 large wheels, and engine base (above) and the mud ramp (below).

 Bake the cake, let it cool, and then freeze it. It's much easier to cut and shape when it's frozen.

Cover the rice crispy treats with rolled fondant.  Rub with extra cocoa to make it look 'dirty'

 I did the green suspension by pipe some colored buttercream into the engine block.

 To shape the cake, it's a lot of freehand.  And patience, I wish I could better explain what I did, but it's nothing fantastic it, it's just looking at a toy car and shaping a two layer loaf pan cake to resemble it.  Once it's shaped frost it with the buttercream. (I actually have the cake sitting on a piece of cardboard the same shape for extra support, too)

 Cover the frosted cake with rolled fondant and place on top of the engine block.

 Then with all of the patience you can muster, sit down and paint the truck.  I created paints by combining the icing colors with mint extract.  You want alcohol not water to dilute the colors, the water will melt the fondant and make it sticky.

 When you are finally done, no matter how it turns out, enjoy the shock and joy on your kid's face when they get to enjoy the coolest cake ever!

Weekly Menu (1/29/12-2/4/12)

Sunday:

Breakfast: Banana Chocolate Chip Muffins

Lunch: 

• Ham sandwiches 
• Chips
• Orange Slices

Dinner:

• Spaghetti
• Breadsticks
• Roasted Veggies (Brussel Sprouts, Asparagus, and Cauliflower)
  

Monday: It's my older son's birthday!  He's seven!!!

Breakfast: Cereal

Lunch:  

• School Lunch:
• Peanut Butter and Jam Sandwich
• Chips
• Apple
• Cupcake <3
• Chocolate Milk

Dinner:  It's my son's choice, since it's his birthday. :)

• Chick-fil-a for their grilled nuggets and waffle fries :)
• Birthday Cake--I'm making a Gravedigger Monster Truck (pray for my sanity, please)

Tuesday: 

Breakfast: Banana-Chocolate Chip Muffins 

Lunch:

• School Lunch:
• Grilled Cheese Sandwich
• Orange Slices
• Chips
• Birthday Cake
• Milk

Dinner: 

• Navajo Tacos
• Topped with Tomatoes, Salad, Salsa, etc.
• Apple Slices
• Orange Slices

Wednesday:

Breakfast: 

•  Cereal and Overnight Oats

Lunch:

• School Lunch:
• Pepperoni and Cheese on Schar Crispbread
• Apple
• chips
• Peanut Butter Chocolate Chip Cookie 
• Milk

Dinner:

• Slow Cooker BBQ Ribs
• Roasted Red Potatoes and Green Beans
• Salad

Thursday:

Breakfast: 

• Cereal and Milk

Lunch: 

• School Lunch:
• Peanut Butter and Honey Sandwich
• Chips
• Orange Slices
• Milk
• Fruit Snack

Dinner:

• Pancakes
  
• Bacon
• Apple Slices
• Hashbrowns

Friday: 

Breakfast:

• Banana-Chocolate Chip Muffins

Lunch: 

• School Lunch:
• Pepperoni and Cheese on Schar Crispbread
• Chips
• Orange Slices 
• Peanut Butter Chocolate Chip Cookie
• Milk

Dinner:

• Pizza
• Salad

Saturday

Breakfast:

• Cereal

Lunch: 

• Grilled Cheese Sandwiches
• Tomato Soup

Dinner:

• Brats and Hotdogs with Udi's Buns
• Fried Green Beans
• Salad

Baked Yeast Doughnuts

A few weeks ago I posted this recipe for Yeast Doughnuts. They are awesome, but they are fried.  So, I decided to try these baked to see how they'd turn out.  We had them last night for dinner (we have breakfast for dinner every Thursday night in my house) and it was a huge hit.  We almost ate the entire dozen I made.  My boys loved these more than the fried ones, so I will definitely bake them again.  A note on the rising, if you aren't sticking the dough into the fridge like me (it's my way of prepping beforehand), you probably could get away with one rise for 30-45 minutes, or when the dough doubles.  If you do it this away, just make sure to shape the doughnuts first.

We topped our doughnuts with either a sugar glaze or dipping them in melted margarine and then in cinnamon sugar (I think that one was the best).

Baked Yeast Doughnuts
1 tablespoon active dry yeast
1/4 cup sugar, separated
1/2 cup warm water
1 teaspoon vinegar
2 cups gluten-free all purpose flour
1/2 cup warm So Delicious Original Coconut Milk
1 egg
1 egg yolk
1/4 teaspoon salt
1/4 cup dairy-free margarine, cut up
Canola Oil for frying
1/3 cup granulated sugar
Sugar Glaze
melted margarine (1/4-1/2 cup)
Cinnamon Sugar (1/4 cup sugar, 3/4 teaspoon cinnamon)

Directions:
The night before you want donuts do the following:

In a small bowl, whisk together yeast, 1 tablespoon of the sugar, and 1/2 cup warm water until yeast is dissolved. Let stand for 5-10 minutes.

In a food processor or stand mixer, combine flour, milk, egg, egg yolk, salt, yeast mixture, and remaining sugar. Cover and process until combined. Add margarine; cover and process until combined (dough will be sticky, of course).

Place dough in lightly greased bowl; cover and chill in refrigerator overnight (8 to 12 hours).

In the morning, do the following:

Divide up the dough into doughnut pans (enough to make 12 full size doughnuts) and smooth out the tops using wet fingers.  Cover the dough and allow it to rise for at least 45 minutes, or until doubled.

Preheat oven to 375F. Bake doughnuts for about 10 minutes, or when they start to turn golden brown.  Remove from pan immediately, allow to cool for a couple of minutes then top as desired. Either dip each donut in melted margarine, then cinnamon sugar to coat, or in the glaze...depending on your preference.

This post was featured on Slightly Indulgent Tuesday.

Potstickers

Happy Chinese New Year!  To celebrate here is a recipe for potstickers.  They are really not to hard to make, but are time consuming.  I promise they are worth it though, just set aside an afternoon and make tons.  Freeze what you don't plan on cooking that day on in a single layer on a lined cookie sheet before placing in freezer bags and then you can have potstickers anytime you want. :) I love Potstickers.  They are amazing little dumplings of goodness, with a nice crispy bottom.  These ones my gluten-eating husband gobbled down as quickly as he does the gluten-filled ones from our past...so they definitely are worth the time.

Potstickers (adapted from here)

Filling:
4 oz Napa Cabbage, shredded (2-3 cups)
1 1/2 teaspoons salt
3/4 pound lean ground pork
2 tablespoons finely chopped green onions
1 1/2 teaspoons chicken stock or water
1/2 teaspoon cornstarch
1/2 teaspoon sesame oil
dash white pepper

For dumpling dough:
2 cups GF flour blend
1 cup boiling water, plus additional water if needed
GF flour blend for dusting


Dipping Sauce:
1/4 cup soy sauce (or coconut aminos)
1 teaspoon sesame oil
crushed red chili flakes, to taste

Directions:
Salt the cabbage with 1 teaspoon of salt and set aside for at least 5 minutes.  Squeeze out the excess moisture.

In a large bowl, combine the filling ingredients and 1/2 teaspoon of salt.

In a separate bowl, mix the flour blend and the boiling water until a soft dough forms.  If you need more water, add additional warm water one tablespoon at a time. Knead the dough until its smooth.

Divide dough in half.  Cover one half with the moist paper towel, while working with the other half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.  I was able to get 16 slices from each roll.

On a floured surface, pat each slice out into a thin circle and place about a tablespoon of the pork mixture in the center of the circle.  Life up the edges of the circle and pinch them together to create a half circle.  Repeat with remaining dough and filling.  Keep the potstickers covered with a moist paper towel, to keep from drying out. And don't stack them on top of each other, they'll stick together and break. (I know from experience.)

Heat a nonstick skillet (you can use a regular skillet, too, but you may have potstickers that are really stuck to the bottom of the pan) over medium high to high heat.  Once it's hot, add a tablespoon of vegetable oil, coating the entire bottom. Add in 10-12 dumplings in a single layer and fry for 2 minutes, or until the bottoms are golden brown.

Add 1/2 cup water to the skillet and cover.  Cook for 6-7 minutes, or until the water is absorbed.  Repeat with the remaining dumplings.

To make the dipping sauce, mix together the soy sauce (or coconut aminos), sesame oil, and chili flakes.

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

Banana Oatmeal Chocolate Chip Cookies

Is that long enough of a name for ya?  These are really good cookies.  They have the chewiness of oatmeal chocolate chip cookies with the taste of banana bread, and of course, you can't leave out the chocolate chips in my house. :)  This would make a perfect Sunday afternoon snack, so enjoy!

Banana Oatmeal Chocolate Chip Cookies
2 tablespoons dairy-free margarine, softened
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1/4 cup mashed banana (about 1 medium banana)
1/2 teaspoon vanilla
1 cup GF flour blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups GF quick oats (if you just have rolled oats, pulse them a few times in a food processor)
3/4 cup dairy-free chocolate chips

Directions:
Preheat oven to 350F. In a large mixing bowl, cream together the margarine and the sugars.  Add the egg, followed by the banana and vanilla.

In a separate bowl, combine the flour blend, baking powder, baking soda, salt, and cinnamon.  Add the flour mixture to the banana mixture.  Add in the oats and chocolate chips, mixing by hand.

Drop by heaping tablespoonfuls onto ungreased cookie sheets.  Bake at 350F for 10-12 minutes.

Let cool on the sheet for 5 minutes, then cool completely on a wire rack.

Makes about 2 dozen cookies.

Weekly Menu (1/22/12-1/28/12)

Weekly Menu (1/22/12-1/28/12)

Sunday:

Breakfast: Banana Chocolate Chip Muffins

Lunch: 

• Ham sandwiches 
• Chips
• Orange Slices
• Carrot sticks and Almond Butter

Dinner:

• General Tso's Chicken
• Fried Rice
• Wilted Bok Choy with Soy Sauce and Cashews 
• Potstickers

Monday:

Breakfast: Cereal and Bananas

Lunch:  

• School Lunch:
• Peanut Butter and Jam Sandwich
• Chips
• Apple Slices
• Fruit Snack
• Milk

Dinner:  

• Tacos
• Carrots and Almond Butter
• Apple Slices

Tuesday: 

Breakfast: Banana-Chocolate Chip Muffins 

Lunch:

• School Lunch:
• Grilled Cheese Sandwich
• Half of a banana
• Chips
• Fruit Snack 
• Milk

Dinner: 

• Oven Fried Chicken
• Roasted Veggies w/lemon and herbs (probably potatoes, brussel sprouts, cauliflower, and broccoli)
• Salad
• Orange Slices

Wednesday:

Breakfast: 

•  Cereal and Overnight Oats

Lunch:

• School Lunch:
• Pepperoni and Cheese on Schar Crispbread
• Carrots
• chips
• Peanut Butter Chocolate Chip Cookie 
• Milk

Dinner:

• Pork Tamales
• Nachos
• Rice and Beans
• Carrots and Almond Butter

Thursday:

Breakfast: 

• Cereal and Milk

Lunch: 

• School Lunch:
• Peanut Butter and Honey Sandwich
• Chips
• Half of a banana
• Milk
• Fruit Snack

Dinner:

• French Toast
  
• Bacon
• Apple Slices
• Hashbrowns

Friday: 

Breakfast:

• Banana-Chocolate Chip Muffins

Lunch: 

• School Lunch:
• Pepperoni and Cheese on Schar Crispbread
• Chips
• Orange Slices 
• Peanut Butter Chocolate Chip Cookie
• Milk

Dinner:

• Chicken Nuggets
• Oven Fries
• Salad and Carrot Sticks

Saturday

Breakfast:

• Cereal

Lunch: (It's my older son's birthday party, so this will be for 6 crazy little boys)

• Chicken Nuggets
• Tater Tots
• Apple Slices
• Ants on a log (Celery sticks with peanut butter and raisins)
• Cupcakes

Dinner:

• Chili
• Fritos
• Salad

Biscuits and Gravy...Chocolate Gravy

I'm on a chocolate kick.  I love chocolate and I love that Valentine's Day is coming up, because that gives me the excuse to eat more chocolate. I saw this recipe on pinterest and knew I had to convert it, I wanted to make a biscuit recipe anyway, and topping it with chocolate gravy sounded even better...and it was, it was heavenly, I think I want this for breakfast every morning.  Probably won't happen, but I'll definitely have it every once in a while. :)  The biscuits are excellent on their own, so they are a quick and easy side for dinners, so I definitely will be making these a lot. I also entered this into the Fork and Beans Bake-off contest. :)

 

Biscuits
2 cups GF flour blend
1 teaspoon salt
1 tablespoon baking powder
1/2 cup (8 tablespoons) dairy-free margarine
~1 cup So Delicious Coconut Milk
1 teaspoon lemon juice

Directions:
Preheat oven to 450 degrees.

Add lemon juice to the coconut milk and set aside. Mix together flour, salt, and baking powder in a large bowl.  Add margarine and cut into the flour with a pastry blender (or a fork) until pea-sized crumbs form.  Make a well in the center of the mixture and pour in the soured milk (start with 3/4 cup of the milk).  Mix with a rubber spatula until ingredients are combined (if your dough is too stiff, add 1-2 more tbsp. buttermilk).  The dough should be sticky, but you should still be able to work with it, so not too sticky.  Turn the sticky dough out onto a lightly floured surface.  Smooth the dough out and pat it out until it's to 1" thickness.

Cut out biscuits with a sharp biscuit cutter. And place on a greased cookie sheet. Bake for 15 -20 minutes. Remove from the oven and brush the biscuit tops with melted margarine.  Serve warm, topped with chocolate gravy.

Chocolate Gravy
1/4 cup unsweetened cocoa powder
2 tablespoons GF flour blend
1 cup granulated sugar
1 1/2 cups So Delcious Coconut milk
1/4 cup (4 tablespoons) dairy-free margarine
1 teaspoon vanilla

Directions:
In a medium sauce pan whisk together the dry ingredients.  Pour in the milk and whisk vigorously to combine.  Heat over medium-high until the mixture bubbles.  Turn heat down to medium and stir until mixture has thickened to a gravy consistency.  Remove from heat and stir in butter and vanilla.

Let cool slightly then transfer to a gravy boat. Serve warm over biscuits, or over ice cream, or brownies, or well, anything for that matter.

This post is featured on Allergy Friendly Friday.

Weekly Menu (1/15/12-1/21/12)

Weekly Menu (1/15/12-1/21/12)

Sunday:

Breakfast: Banana Chocolate Chip Muffins

Lunch: 

• Ham sandwiches 
• Chips
• Clementines
• Carrot sticks and Almond Butter

Dinner:

• Chicken and Eggplant UnParmesan
• Pasta
• Breadsticks
• Strawberries
• Salad and Baby Carrots

Monday:

Breakfast: Cereal and Bananas

Lunch:  

• No School! So, lunch at home...
• Chicken Nuggets
  
• Tater Tots
• Watermelon
• Milk

Dinner:  

• Slow Cooker Jambalaya
• Rolls
• Carrots and Almond Butter
• Strawberry Kiwi Salad

Tuesday: 

Breakfast: Banana-Chocolate Chip Muffins and clementines

Lunch:

• School Lunch:
• Peanut Butter and Jam Sandwich
• Half of a banana
• Chips
• Fruit Snack 
• Milk

Dinner: 

• Lemon Garlic Chicken
• Roasted Veggies w/lemon and herbs (probably potatoes, brussel sprouts, mushrooms, cauliflower, and broccoli)
• Salad

Wednesday:

Breakfast: 

•  Cereal and Overnight Oats

Lunch:

• School Lunch:
• Grilled Cheese Sandwich
• Carrots
• chips
• Peanut Butter Chocolate Chip Cookie 
• Milk

Dinner:

• Pork Tamales
• Nachos
• Rice and Beans
• Carrots and Almond Butter

Thursday:

Breakfast: 

• Cereal and Milk

Lunch: 

• School Lunch:
• Pepperoni and Cheese on Schar Crispbread
• Chips
• Half of a banana
• Milk
• Fruit Snack

Dinner:

• Pancakes
  
• Sausage
• Clementines
• Hashbrowns

Friday: 

Breakfast:

• Banana-Chocolate Chip Muffins

Lunch: 

• School Lunch:
• Peanut Butter and Jam Sandwich
• Chips
• Clementine  
• Peanut Butter Chocolate Chip Cookie
• Milk

Dinner:

• Pulled Pork sandwiches using Udi's hamburger buns
• Oven Fries
• Salad and Carrot Sticks

Saturday

Breakfast:

• Cereal

Lunch:

• Grilled Cheese Sandwiches (Daiya for the Dairy-Free folks)
• Cashews
• Chips 
• Carrots and Almond Butter

Dinner: 

• Tinfoil (or Hobo) Dinners
• Salad

Yeast Doughnuts

I love doughnuts (or donuts, however you want to spell it), and I'm really happy that I can buy some pretty good ones, like the kinnikinnick ones, but I miss yeast raised doughnuts, a classic glazed one, or a jelly filled one, ones rolled in sugar...um, I could go on and on.  So I set out to make my one, and I failed at least once, but today I succeeded and I have eaten way to many of these little gems, but I don't care. :) I based my recipe on this one and modified it for our diet.

Yeast Doughnuts
1 tablespoon active dry yeast
1/4 cup sugar, separated
1/2 cup warm water
1 teaspoon vinegar
2 1/2 cups gluten-free all purpose flour
1/2 cup warm So Delicious Original Coconut Milk
1 egg
1 egg yolk
1/4 teaspoon salt
1/4 cup dairy-free margarine, cut up
Canola Oil for frying
1/3 cup granulated sugar
Sugar Glaze
1/2-3/4 cup jam or jelly, optional

Directions:
The night before you want donuts do the following:

In a small bowl, whisk together yeast, 1 tablespoon of the sugar, and 1/2 cup warm water until yeast is dissolved. Let stand for 5-10 minutes.

In a food processor or stand mixer, combine flour, milk, egg, egg yolk, salt, yeast mixture, and remaining sugar. Cover and process until combined. Add margarine; cover and process until combined (dough will be sticky, of course).

Place dough in lightly greased bowl; cover and chill in refrigerator overnight (8 to 12 hours).

In the morning, do the following:

On a well-floured surface, roll (or pat, that's what I do) dough to 1/2-inch thickness. Using a 2 1/2 inch round cutter, cut dough. Reroll as necessary. Arrange dough rounds on parchment paper. Cover and let rise about 30 minutes or until nearly double in size.

Heat 2 inches of oil in a deep saucepan to 365 degrees F. In a bowl, place 1/3 cup sugar; set aside. Prepare the sugar glaze or any other toppings for the doughnuts and set aside. Place the jelly in a decorating bag fitted with a long thin tip; set aside.

Fry doughnuts, three at a time, in the oil about 2 minutes on each side or until golden brown. (I found it is easiest to place the donuts in the oil by using the parchment paper it is already on...you turn the paper over right over the oil and the doughnuts drop right in.) Remove doughnuts using a slotted spoon; drain on paper towels. While warm, dip each donut in sugar to coat, or in the glaze...depending on your preference.

For jelly filled doughnuts:

Holding each doughnut, poke a hole in one side of doughnut. Pipe the jelly through the opening. Repeat on opposite side of doughnut. Serve warm. Makes about 12-14 doughnuts.

This post is featured on Slightly Indulgent Tuesday.

Chocolate Soup topped with Raspberry Whipped Cream

So, there's this contest that is happening over at Fork and Beans that's all about Valentine's Day.  The recipes need to be gluten-free and vegan, the more allergy-friendly the better...that's easy-peasy for me. :)  So, here's my submission...Chocolate Soup.  I've also listed one topping idea to add to the soup, Raspberry Whipped Cream, and it was divine, and I ate way too much of it, and no, I don't regret it. :)

 

Can I just say, holy cow!  It turned out amazing.  It's thicker and richer than Hot Chocolate, hence the soup name.  And it's exactly what I needed, or at least, what I think I needed. ;)  This would be awesome for a dessert party or get together of some sort.  Everyone can bring a topping or mix-in to share, line all the toppings up and you have a Chocolate Soup Bar...he he, doesn't that just sound delicious?

Chocolate Soup
5 cups So Delicious Original Coconut Milk Beverage
1 (10 oz) package Enjoy Life semi-sweet chocolate mini chips
2/3 cup granulated sugar
2 teaspoons pure vanilla extract
1/4 cup tapioca starch mixed with 1/4 cup cold water

Directions:
Combine the coconut milk, chocolate chips and sugar in a saucepan.  Heat over medium heat until the mixture is smooth and just begins to come to a boil.  Add in the vanilla and the tapioca starch slurry.  Stir until the mixture thickens and is smooth.  Remove from heat and ladle into bowls.  The fun part is to add the mix-ins and toppings.  Top with fresh fruit, crushed gluten-free cookies, chocolate chips, homemade vegan marshmallows, chopped nuts, if tolerated, or Raspberry Whipped Cream (recipe below, if nuts are tolerated).



Raspberry Whipped Cream

Mimic Creme Healthy Top Whipping Cream, whipped according to package directions
10 oz raspberries, mashed

Directions:
Fold mashed raspberries into the whipped cream until combined, add a generous dollop to the top of the chocolate soup.

This post is also featured on Allergy Friendly Friday.

Slow Cooker Beef Stew

I think everyone has there own version of beef stew.  This one is fantastic, you can play with the herbs that you add, or leave them out entirely depending on your taste preference or mood.  I was in the mood for rosemary and thyme this time, so that's what I have in the recipe.  This is enough to feed my family for 3 meals.  I freeze the leftovers and then just thaw and reheat for the subsequent meals...it saves me time and money.

Beef Stew
2-2 1/2 pounds beef stew meat, cut into 3/4" squares
salt and pepper
3-4 tablespoons canola oil
1/4 millet flour
1 onion, chopped
4 cloves garlic, minced
2 cups chopped carrots
2 cups chopped celery
3 cups chopped potatoes
4 cups beef broth (I used Pacific Foods brand, I've also used Imagine brand in the past)
2 tablespoons Worcestershire sauce
2 bay leafs
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon black pepper
salt, to taste (depends on how salty your broth is)
1/4 cup tomato paste
2 tablespoons corn starch
2 tablespoons cold water

Heat oil in a skillet over medium-high to high heat.  Season meat with salt and pepper and toss in the flour to evenly coat.  Brown the meat in the skillet for 1-2 minutes on each side and place the meat into the slow cooker.  Add in the remaining ingredients, except for the corn starch and cold water.  Cook on low for 10 hours. Thirty minutes before serving time, mix together corn starch and water and add it to the stew.  Turn the heat up to high and cook until thickened. Season with additional salt and pepper, if needed.

This post is featured on Gluten-Free Wednesdays.

Weekly Menu (1/8/11-1/14/11)

Weekly Menu (1/8/12-1/14/12)

Sunday:

Breakfast: Banana Chocolate Chip Muffins, Green Smoothies (blackberries, bananas, spinach)

Lunch: 

• Ham sandwiches on our millet sorghum bread
• Chips
• Clementines
• Carrot sticks and Almond Butter

Dinner:

• Teriyaki Salmon (and Chicken for my non fish lovers) note: for soy-free use Coconut Aminos
• Basmati Rice
• Steamed Broccoli
• Salad and Baby Carrots

Monday:

Breakfast: Cereal and Bananas

Lunch:  

• School Lunch:
• Peanut Butter and Jam on our millet sorghum bread
• Chips
• Clementines
• Peanut Butter Chocolate Chip Cookie
• Milk

Dinner:  

• Chicken Mushroom Millet Skillet (instead of kale, I'm using spinach)
• Breadsticks
• Carrots and Almond Butter
• Salad

Tuesday: 

Breakfast: Banana-Chocolate Chip Muffins and clementines

Lunch:

• School Lunch:
• Grilled Cheese Sandwich
• Clementine
• Chips
• Fruit Snack 
• Milk

Dinner: 

• Roasted Lemon Garlic Herb Shrimp
• Quinoa
• Sliced Apples
• Salad

Wednesday:

Breakfast: 

•  Cereal and Overnight Oats

Lunch:

• School Lunch:
• Ham and Cheese Sandwich
• Carrots
• chips
• Peanut Butter Chocolate Chip Cookie 
• Milk

Dinner:

• Corn Dogs
• Oven Fries
• Carrots and Almond Butter
• Sliced Asian Pears

Thursday:

Breakfast: 

• Cereal and Milk

Lunch: 

• School Lunch:
• Pepperoni and Cheese on Schar Crispbread
• Chips
• Clementine
• Milk
• Fruit Snack

Dinner:

• One-eyed Sandwiches
  
• Bacon
• Clementines
• Hashbrowns

Friday: 

Breakfast:

• Banana-Chocolate Chip Muffins

Lunch: 

• School Lunch:
• Peanut Butter and Jam Sandwich
• Chips
• Clementine  
• Peanut Butter Chocolate Chip Cookie
• Milk

Dinner:

• Pizza
• Salad and Carrot Sticks

Saturday

Breakfast:

• Cereal

Lunch:

• Sandwiches
• Chips 
• Clementines

Dinner: 

• Chicken Nuggets
• Oven Fries
• Salad

Sorghum Millet Bread, Rolls, and Breadsticks

Since I made myself a fantastic bread, I decided I needed to make one for the boys, too.  I already have a fantastic bread recipe that I use to make bread, rolls and breadsticks.  But, I thought I'd change things up a bit and make one using sorghum and millet flour, because they really are my favorite for breads.  My older son absolutely loves this bread, in all three forms.  In fact, I made breadsticks last night and they disappeared before I could take a picture of them, I call that a success. 

Sorghum Millet Bread
1 1/4 cup warm water
1 tablespoon yeast
1 tablespoon honey
1 teaspoon vinegar
1/2 tablespoon olive oil
1/2 cup sorghum flour
1/4 cup millet flour
2/3 cup potato starch
2/3 cup tapioca starch
1 teaspoon salt
2 teaspoons guar gum (or xanthan gum, all I have right now is guar gum)
2 teaspoons (or one packet) unflavored gelatin
1/3 cup almond meal
1 tablespoon ground flaxseed

Directions:
In a small bowl  mix together water, yeast, honey, oil, and vinegar.  Let sit for ~3-5 minutes. In a medium bowl (I used my stand mixer for this), stir together dry ingredients.  Add the yeast mixture to the dry ingredients and mix on low speed until combined.  Once combined, mix on high speed for 3-5 minutes.

For Bread: Grease a loaf pan.  Spoon the batter into the pan, smooth the top with wet fingers or a wet spatula. Cover, and let rise in a warm spot for 20 minutes. As the bread is rising, preheat the oven to 400F.

Bake for 60 minutes, covering with aluminum foil after the first 10 minutes.  When 5 minutes a left, check the bread, if you want it a little more golden, remove the foil, if it's browned enough leave it on.

The bread should last a few days if stored in the fridge, a few months if stored in the freezer.

For Rolls: Grease a muffin tin.  Scoop dough into muffin tins by using a spring release cookie dough scoop (1 1/2"- 2" size or 1/4 cup if going by volume).

Cover and allow to rise for 20 minutes.  Then bake at 400F for 20-25 minutes.  After 15 minutes, top with dairy-free margarine to help with browning.

For Breadsticks: Grease a cookie sheet. Scoop dough into a large ziploc bag and cut a bottom corner off.  Pipe the dough (as you would frosting) onto the cookie sheet, making the breadsticks as long or short as you would like.

Cover and allow to rise for 20 minutes.  Bake at 400F for 20-25 minutes.  After 15 minutes, top with dairy-free margarine and garlic salt.

Multigrain Seeded Bread

Most of the time I'm coming up with recipes I have my kids in mind, but every once in a while, like tonight, I think solely about me. :)  I made myself this incredible multigrain seeded bread that happens to be free from gluten, dairy, soy, eggs, rice, corn, and refined sugars. And could easily be made vegan by using agar flakes in place of the gelatin and agave nectar in place of the honey.

I've had three pieces already...I might just eat the whole loaf tonight.  This is definitely going to by my bread going forward.  I used sorghum and millet instead of brown rice, because they have a higher protein and fiber content.  Combine that, with the flax seed, chia seed, whole millet, and much more and you have a pretty healthy and hearty piece of bread.  And it's has just the perfect amount of nuttiness from the seeds to make an excellent sandwich bread or to have by itself.

This recipe is a part of January's collection of healing foods for 'Go ahead honey, it's gluten-free' event, Slightly Indulgent Tuesday, and Allergy Friendly Friday.

Multigrain Seeded Bread
1 1/4 cup warm water
1 tablespoon active dry yeast
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon vinegar
1/2 cup sorghum flour
1/2 cup millet flour
2/3 cup potato starch
1/3 cup tapioca starch
1/3 cup almond meal
1 teaspoon salt
2 teaspoons guar gum (or xanthan gum, I just happened to have guar gum at the moment)
2 teaspoons unflavored gelatin (1 packet of Knox Gelatine)
1 tablespoon ground flaxseed
1 tablespoon chia seeds
1 tablespoon millet
1 tablespoon sunflower seeds, plus more to sprinkle on top
1 tablespoon roughly chopped pumpkin seeds
1 tablespoon sesame seeds, plus more to sprinkle on top
1 tablespoon poppy seeds, plus more to sprinkle on top

Directions

In a small bowl  mix together water, yeast, honey, oil, and vinegar.  Let sit for ~3-5 minutes. In a medium bowl (I used my stand mixer for this), stir together dry ingredients.  Add the yeast mixture to the dry ingredients and mix on low speed until combined.  Once combined, mix on high speed for 3-5 minutes.


Grease a loaf pan.  Spoon the batter into the pan, smooth the top with wet fingers or a wet spatula. Sprinkle with extra poppy seeds, sesame seeds, and sunflower seeds.  Cover, and let rise in a warm spot for 20 minutes. As the bread is rising, preheat the oven to 400F.

Bake for 60 minutes, covering with aluminum foil after the first 10 minutes.  When 5 minutes a left, check the bread, if you want it a little more golden, remove the foil, if it's browned enough leave it on.

The bread should last a few days if stored in the fridge, a few months if stored in the freezer.

Vegetarian Chicken Salad for Adopt a Gluten Free Blogger

It's Adopt a Gluten Free Blogger time.  Book of Yum is hosting it, check out the page here.  I chose Kalinda from Wheat Free Meat Free to adopt this time.  I love her blog, she has such great meat free ideas that I love to incorporate into my cooking.

When I saw her vegetarian chicken salad, it was like having a light bulb come on...why had I never thought of using chickpeas in place of chicken?  I had to make some of her salad right then, and I enjoyed it in so many ways...on Schar crispbread, on lettuce, with my pita bread, and straight out of the bowl. :) Every single way I had it, it was amazing.  It is the perfect replacement to chicken salad.

 This salad is light, but filling.  And it is perfect for lunches, brunches, showers, pot lucks...anything really.  Thanks, Kalinda for such a brilliant, healthy idea!