You can see our past birthday cakes here.
Wednesday, January 30, 2013
Ice Age Birthday Cake
Today is my son's 8th birthday! I can't believe he is 8 already, where did the time go?!? This year he asked for an Ice Age themed cake...so here it is. Please know that I am NOT a cake decorator, I've never even have had a cake decorating class before. So please be kind, I know it's not professional, but my boys love my cakes, and that's who I make them for.
You can see our past birthday cakes here.
You can see our past birthday cakes here.
Tuesday, January 29, 2013
Lentil Chili
My family has a favorite chili. It's incredibly easy, and uses mostly pantry/food storage items, so it's ones of those meals I can easily throw together. But, there have been a few times where I thought I had hamburger to use for the chili, and I didn't...so, I decided I needed a back up chili for those times. So, this chili is based off of The Pioneer Woman's recipe, but is totally vegetarian and definitely made with food storage in mind. It's basically contains only shelf stable items (except the garlic and olive oil, which could honestly be left out), which makes it a perfect food storage meal, or a meal that you can whip up when you haven't been to the grocery store for a while and have nothing in the fridge. :)
This chili is incredibly delicious, and very hearty and feeling, you won't miss the meat at all, I promise!
Lentil Chili
1 tablespoon olive oil
3 cloves garlic, minced
2 cups dry lentils, rinsed and sorted through
2 cans (8 oz) tomato sauce
1 can (10 oz) diced tomatoes and chilies (Rotel)
3+ cups water
1/2 teaspoon salt
1 teaspoon ground oregano
1 tablespoon ground cumin
2 tablespoons chili powder
1 can (14 oz) kidney beans, drained and rinsed
1 can (14 oz) pinto beans, drained and rinsed
Directions
Heat olive oil in a large saucepan over medium-high heat. Cook garlic for a couple of minutes until it softens. Add in letnils, tomato sauce, Rotel, water, and seasonings. Cover and reduce heat to low and simmer for 30 minutes.
Add in beans and cover and simmer for another 1-2 hours, or until the lentils are tender. Add additional water as needed.
This post was shared on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, Whole Food Fridays, and Gluten Free Fridays.
1 tablespoon olive oil
3 cloves garlic, minced
2 cups dry lentils, rinsed and sorted through
2 cans (8 oz) tomato sauce
1 can (10 oz) diced tomatoes and chilies (Rotel)
3+ cups water
1/2 teaspoon salt
1 teaspoon ground oregano
1 tablespoon ground cumin
2 tablespoons chili powder
1 can (14 oz) kidney beans, drained and rinsed
1 can (14 oz) pinto beans, drained and rinsed
Directions
Heat olive oil in a large saucepan over medium-high heat. Cook garlic for a couple of minutes until it softens. Add in letnils, tomato sauce, Rotel, water, and seasonings. Cover and reduce heat to low and simmer for 30 minutes.
Add in beans and cover and simmer for another 1-2 hours, or until the lentils are tender. Add additional water as needed.
This post was shared on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, Whole Food Fridays, and Gluten Free Fridays.
Saturday, January 26, 2013
Weekly Menu (1/27/13-2/2/13)
This week in our Bountiful Basket we got (which I share with my brother):
- strawberries
- bananas
- pineapple (which my brother gets) :)
- watermelon
- pears
- tomatoes
- potatoes
- green bell peppers
- onions
We also got the juice pack add-on:
We also have some clementines left from last week.
- red chard
- celery
- beets with their greens
- parsley
- cucumber
- apples
- blood oranges
- ginger
- carrots
- avocados
- lemon
- onion
- jalapeno
- cilantro
- green onion
- garlic\
We also have some clementines left from last week.
This week for kids' breakfast and lunch:
For the Kids:
This week for school lunches:
For me and dinners, too:
Tuesday:
Wednesday: It's my son's birthday!
For the Kids:
- Double Chocolate Zucchini Muffins
- Banana Chocolate Chip Muffins
- Pumpkin Chocolate Chip Muffins
- Gingerbread Pancakes
- french toast
- grilled peanut butter and banana sandwiches
- fresh fruit and veggies
- cereal
- Smoothies
- Hot Cocoa
This week for school lunches:
- PB&J on Udi's bread
- Schar crispbread with pepperoni and cheese
- Glutino Pretzels with Peanut Butter
- carrot and celery sticks with almond butter
- clementines
- apple slices or orange slices
- chips or crackers
- milk
For me and dinners, too:
Sunday:
- 1st breakfast (5am): green smoothie (using beet greens, strawberries, bananas, cucumber, and whatever else I feel like throwing in there) :)
- 2nd breakfast (7am): green smoothie and breakfast sausage
- morning snack (9am): cashews and dried cranberries
- lunch (11am-12pm): ham sandwich (on teff bread) piled high with veggies
- afternoon snack (3pm): celery and peanut butter
- dinner (5-6pm):
- spaghetti with meatballs
- roasted carrots
- breadsticks
- 1st breakfast (5am): orange, cashews
- 2nd breakfast (7am): a scrambled egg with green peppers and onion
- morning snack (9am): carrots and celery with Sunbutter
- lunch (11am-12pm): leftovers
- afternoon snack (3pm): cashews and dried cranberries
- dinner (5-6pm):
- italian sausages with green peppers and onion
- (probably hot dogs for the boys)
- roasted potatoes
- sliced pears
Tuesday:
- 1st breakfast (5am): celery with sunbutter
- 2nd breakfast (7am): green smoothie (using the red chard) and breakfast sausage
- morning snack (9am): apple with sunbutter
- lunch (11am-12pm): leftovers
- afternoon snack (3pm): beet chips
- dinner (5-6pm):
- ham and bean soup
- grilled cheese sandwiches
- carrot and celery sticks
- apple slices
Wednesday: It's my son's birthday!
- 1st breakfast (5am): carrots and celery with sunbutter
- 2nd breakfast (7am): scrambled egg with green peppers and tomatoes
- morning snack (9am): apple with sunbutter
- lunch (11am-12pm): leftovers
- afternoon snack (3pm): clementine, cashews
- dinner:
- We're going out for my son's birthday to Pizza Pie Cafe
- Birthday cake (he's requested an Ice Age themed cake)
- 1st breakfast (5am): orange
- 2nd breakfast (7am): green smoothie and breakfast sausage
- morning snack (9am): celery and carrrots with sunbutter
- lunch (11am-12pm): leftovers
- afternoon snack (3pm): cashews, dried cranberries
- dinner:
- honey oat pancakes
- bacon
- hashbrowns
- watermelon
- 1st breakfast (5am): celery and carrots with sunbutter
- 2nd breakfast (7am): green smoothie and breakfast sausage
- morning snack (9am): apple with sunbutter
- lunch (11am-12pm): leftovers or a sandwich with veggies and ham
- afternoon snack (3pm): cashews and dried cranberries
- dinner:
- sloppy joes with homemade buns
- oven fries
- apple slices
- 1st breakfast (5am): green smoothie (double batch)
- 2nd breakfast (7am): green smoothie
- morning snack (9am): carrots with hummus
- lunch (11am-12pm):
- chili (both our regular chili and lentil chili)
- baked potatoes
- fritos (my boys love to eat the chili with fritos)
- veggie tray
- cupcakes
- afternoon snack (3pm): cashews, dried cranberries
- dinner:
- leftover chili or sandwiches
- celery and carrots with peanut butter
- apple slices
Tuesday, January 22, 2013
Oven Fried Pork Chops
Need a new idea for pork chops? I always do, really always...so if you have ideas, let me know. This is one of my favorite ways to cook pork chops. It's basically my oven-fried chicken recipe, adapted for pork chops and made corn-free.
It's a really easy throw together meal, that is Sunday dinner worthy...best of both worlds. :)
This post was shared on Slightly Indulgent Tuesday, Allergy Free Wednesdays, Gluten Free Wednesdays, Gluten Free Fridays, and Whole Food Fridays.
Oven Fried Pork Chops
1 egg
2 tablespoons dairy-free milk
1 cup dried gluten-free bread crumbs
1 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
4-6 boneless pork chops
Directions:
In a small bowl combine the egg and milk. For the coating, combine the bread crumbs, thyme, paprika, salt, and pepper. Stir in the olive oil. Dip the pork chops into the egg mixture, then coat in the crumb mixture.
Arrange the pork chops in a greased baking dish and cook at 400F for 20-25 minutes, turning halfway through.
It's a really easy throw together meal, that is Sunday dinner worthy...best of both worlds. :)
This post was shared on Slightly Indulgent Tuesday, Allergy Free Wednesdays, Gluten Free Wednesdays, Gluten Free Fridays, and Whole Food Fridays.
Oven Fried Pork Chops
1 egg
2 tablespoons dairy-free milk
1 cup dried gluten-free bread crumbs
1 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
4-6 boneless pork chops
Directions:
In a small bowl combine the egg and milk. For the coating, combine the bread crumbs, thyme, paprika, salt, and pepper. Stir in the olive oil. Dip the pork chops into the egg mixture, then coat in the crumb mixture.
Arrange the pork chops in a greased baking dish and cook at 400F for 20-25 minutes, turning halfway through.
Monday, January 21, 2013
Weekly Menu (1/20/13-1/26/13)
This week in our Bountiful Basket we got (which I share with my brother):
- granny smith apples
- oranges
- lemon
- bananas
- pineapple
- strawberries (which my boys have promptly eaten)
- avocado
- potatoes
- sweet red peppers
- onions
- savoy cabbage (ours was purple...I love purple veggies!)
We also got the juice pack add-on:
I also have:
- purple kale (yay!)
- celery
- beets with their greens (yay, again!)
- parsley
- cucumber
- apples
- limes
- lemon
- ginger
- carrots
I also have:
- lettuce
- cauliflower
- russet potatoes
- garlic
- cherry tomatoes
- brussel sprouts
- clementines
- frozen berries
This week for kids' breakfast and lunch:
For the Kids:
This week for school lunches:
For me and dinners, too:
Tuesday:
Wednesday:
For the Kids:
- Double Chocolate Zucchini Muffins
- Banana Chocolate Chip Muffins
- Pumpkin Chocolate Chip Muffins
- Gingerbread Pancakes
- grilled peanut butter and banana sandwiches
- fresh fruit and veggies
- cereal
- Smoothies
- Hot Cocoa
This week for school lunches:
- PB&J on Udi's bread
- Schar crispbread with pepperoni and cheese
- Glutino Pretzels with Peanut Butter
- carrot and celery sticks with almond butter
- clementines
- applesauce
- chips or crackers
- milk
For me and dinners, too:
Sunday:
- 1st breakfast (5am): celery and peanut butter
- 2nd breakfast (7am): carrot juice
- morning snack (9am): clementine and almonds
- lunch (11am-12pm): ham sandwich (on teff bread) piled high with veggies
- afternoon snack (3pm): apple and peanut butter
- dinner (5-6pm):
- Slow cooker chuck roast with potatoes and carrots
- green salad
- sauteed beet greens
- 1st breakfast (5am): orange, cashews
- 2nd breakfast (7am): a scrambled egg with kale and red peppers
- morning snack (9am): carrot juice
- lunch (11am-12pm): leftover roast and veggies
- afternoon snack (3pm): veggies with hummus
- dinner (5-6pm):
- shredded beef tacos (using leftover roast) on homemade tortillas
- salad
- apple slices
Tuesday:
- 1st breakfast (5am): orange, cashews
- 2nd breakfast (7am): green smoothie (kale, berries, banana, almond butter, etc)
- morning snack (9am): cucumbers with hummus
- lunch (11am-12pm): leftovers
- afternoon snack (3pm): beet chips
- dinner (5-6pm):
- Chili (I probably will have this chili since I have it in the freezer, but kind of want to experiment making a lentil chili, too...so we'll see which we have) If you need it corn-free, make a roux with canola oil and millet flour and use that to thicken the chili
- baked potatoes
- green salad
- clementines
Wednesday:
- 1st breakfast (5am): carrots and celery with almond butter
- 2nd breakfast (7am): beet salad (basically shredded beets with fresh lemon juice)
- morning snack (9am): carrot juice
- lunch (11am-12pm): leftovers
- afternoon snack (3pm): clementine, cashews
- dinner:
- Spicy Honey Glazed Chicken with Pineapple slices
- basmati rice
- Salad
- 1st breakfast (5am): carrots and peanut butter
- 2nd breakfast (7am): scrambled egg with savoy cabbage, peppers, and avocado
- morning snack (9am): veggies with hummus
- lunch (11am-12pm): leftovers
- afternoon snack (3pm): cashews, dried cranberries
- dinner:
- one-eyed sandwiches
- bacon
- hashbrowns
- sliced apples and clementines
- 1st breakfast (5am): celery and carrots with peanut butter and raisins
- 2nd breakfast (7am): green smoothie
- morning snack (9am): apple with almond butter
- lunch (11am-12pm): leftovers or a big salad
- afternoon snack (3pm): veggies with hummus
- dinner:
- hamburgers with homemade buns
- oven fries
- salad
- apple slices
- 1st breakfast (5am): green smoothie (double batch)
- 2nd breakfast (7am): green smoothie
- morning snack (9am): carrots with hummus
- lunch (11am-12pm): leftovers
- afternoon snack (3pm): cashews, dried cranberries
- dinner:
- navajo tacos
- green salad
Tuesday, January 15, 2013
Potato Soup
It is frigid here in Northern Utah. All I really want is soup lately, I have a harder time convincing my family of that (they aren't huge soup fans), but this one is definitely fantastic and not too bad to whip up on a cold evening.
It's basically my Clam Chowder, minus the clams and clam juice. So, yeah, easy-peasy, and definitely warming on a cold winter night.
This post was shared on Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Allergy-Free Wednesdays, Whole Food Fridays, and Gluten Free Fridays.
Potato Soup
4 strips of bacon, cut into 1" pieces
1/2 cup minced onion, about 1/2 small one
3/4 cup diced celery
3/4 cup diced carrots
2 cups cubed potatoes
4 cups chicken broth (I used Imagine brand low sodium)
1/3 cup canola oil
1/3 cup+ 1/6 cup millet flour
2 cups non-dairy milk
1 tablespoon red wine vinegar
1 teaspoon salt plus more to taste, if needed
1/2 teaspoon black pepper plus more to taste, if needed
Fry bacon pieces in a large saucepan until crispy. Remove and drain on paper towels, then crumble. Add vegetables to bacon drippings and cook for 3 minutes. Add in chicken broth, cover and cook over medium heat until tender, about 10-15 minutes.
Meanwhile, in another saucepan, heat oil over medium heat. Whisk in millet flour until smooth. Whisk in nondairy milk and stir constantly until thick and smooth. Stir the milk mixture into the soup. Heat through, but do not boil.
Stir in vinegar and season with salt and pepper and add in the crumbled bacon.
It's basically my Clam Chowder, minus the clams and clam juice. So, yeah, easy-peasy, and definitely warming on a cold winter night.
This post was shared on Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Allergy-Free Wednesdays, Whole Food Fridays, and Gluten Free Fridays.
Potato Soup
4 strips of bacon, cut into 1" pieces
1/2 cup minced onion, about 1/2 small one
3/4 cup diced celery
3/4 cup diced carrots
2 cups cubed potatoes
4 cups chicken broth (I used Imagine brand low sodium)
1/3 cup canola oil
1/3 cup+ 1/6 cup millet flour
2 cups non-dairy milk
1 tablespoon red wine vinegar
1 teaspoon salt plus more to taste, if needed
1/2 teaspoon black pepper plus more to taste, if needed
Fry bacon pieces in a large saucepan until crispy. Remove and drain on paper towels, then crumble. Add vegetables to bacon drippings and cook for 3 minutes. Add in chicken broth, cover and cook over medium heat until tender, about 10-15 minutes.
Meanwhile, in another saucepan, heat oil over medium heat. Whisk in millet flour until smooth. Whisk in nondairy milk and stir constantly until thick and smooth. Stir the milk mixture into the soup. Heat through, but do not boil.
Stir in vinegar and season with salt and pepper and add in the crumbled bacon.
Saturday, January 12, 2013
Weekly Menu (1/13/13-1/19/13) --with 6 small healthy meals a day
Finally after two weeks of no baskets, we got a Bountiful Basket this week (happy dance!):
- apples
- asian pears
- bananas
- oroblanco (cross between a pomelo and a grapefruit)
- strawberries
- oranges
- carrots (including purple ones) :)
- brussel sprouts
- sweet red peppers
- cherry tomatoes
I also have:
- kale
- spinach
- lettuce
- cauliflower
- onions
- celery
- red potatoes
- russet potatoes
- garlic
- clementines
- frozen berries
This week for kids' breakfast and lunch:
For the Kids:
This week for school lunches:
For me and dinners, too:
Tuesday:
Wednesday:
For the Kids:
- Double Chocolate Zucchini Muffins
- Banana Chocolate Chip Muffins
- Pumpkin Chocolate Chip Muffins
- Gingerbread Pancakes
- fresh fruit and veggies
- cereal
- Smoothies
- Hot Cocoa
This week for school lunches:
- PB&J on Udi's bread
- Schar crispbread with pepperoni and cheese
- Glutino Pretzels with Peanut Butter
- carrot and celery sticks with almond butter
- clementines
- applesauce
- chips or crackers
- milk
For me and dinners, too:
Sunday:
- 1st breakfast (5am): green smoothie (kale, berries, banana, etc)
- 2nd breakfast (7am): hard boiled egg and clementine
- morning snack (9am): cashews and dried cranberries
- lunch (11am-12pm): ham sandwich (on teff bread) piled high with veggies
- afternoon snack (3pm): veggies and hummus
- dinner (5-6pm):
- Oven roasted turkey
- mashed red potatoes with gravy
- roasted brussel sprouts and cauliflower
- green salad
- strawberries
- 1st breakfast (5am): 1/2 oroblanco, cashews
- 2nd breakfast (7am): a scrambled egg with spinach, onion, and red peppers
- morning snack (9am): apple slices topped with almond butter
- lunch (11am-12pm): leftover turkey and roasted veggies
- afternoon snack (3pm): carrots, celery, cauliflower, and red peppers with hummus
- dinner (5-6pm):
- Turkey Noodle Soup (or this recipe)
- asian pear and orange slices
Tuesday:
- 1st breakfast (5am): 1/2 oroblanco, hard boiled egg
- 2nd breakfast (7am): green smoothie (kale, berries, banana, etc)
- morning snack (9am): asian pear, cashews
- lunch (11am-12pm): leftover soup and green salad
- afternoon snack (3pm): veggies and hummus
- dinner (5-6pm):
- Turkey Gorditas (I'll have mine with homemade tortillas)
- green salad
- clementines
Wednesday:
- 1st breakfast (5am): 1/2 oroblanco, cashews
- 2nd breakfast (7am): sauteed spinach, onions, and red pepper with a scrambled egg
- morning snack (9am): clementine, cashews
- lunch (11am-12pm): leftover gorditas and salad
- afternoon snack (3pm): carrots, celery, peanut butter
- dinner:
- Enchilada Casserole (using homemade tortillas and leftover turkey)
- Salad
- sliced apples
- 1st breakfast (5am): 1/2 oroblanco, hard boiled egg
- 2nd breakfast (7am): green smoothie
- morning snack (9am): veggies with hummus
- lunch (11am-12pm): leftover enchilada casserole and salad
- afternoon snack (3pm): cashews, dried cranberries
- dinner:
- crepes
- ham (and/or leftover turkey) and eggs
- mixed fruit and peanut butter
- 1st breakfast (5am): celery and carrots with peanut butter and raisins
- 2nd breakfast (7am): brussel sprout hash
- morning snack (9am): apples with almond butter
- lunch (11am-12pm): leftovers or a big salad
- afternoon snack (3pm): veggies with hummus
- dinner:
- tomato soup (I mix in extra veggies and turkey into mine)
- grilled cheese (with daiya cheese) sandwiches
- sliced apples
- 1st breakfast (5am): leftover brussel sprout hash
- 2nd breakfast (7am): clementine, hard boiled egg
- morning snack (9am): carrots with hummus
- lunch (11am-12pm): leftovers or a big salad
- afternoon snack (3pm): cashews, dried cranberries
- dinner:
- steaks
- baked potatoes
- green salad
Tuesday, January 8, 2013
Whole Grain Gingerbread Pancakes
I know Christmas is over, but you know what, I still like gingerbread whether it's Christmastime or not. So, we made gingerbread pancakes the other day, just because. And they were fantastic! Honestly I was eating them straight up without anything on them, and they taste just like gingerbread.
But I have to say, they are also fantastic topped with applesauce...I mean really fantastic, so fantastic we ate our way through all the applesauce in the house. I'm pretty sure applesauce will now be my go to topping for pancakes, I love it!
This post was shared on Gluten Free Monday, Slightly Indulgent Tuesday, Gluten Free Wednesdays, Allergy Free Wednesdays, Whole Foods Fridays, Allergy Friendly Fridays, and Gluten Free Fridays.
Gingerbread Pancakes
1 cup dairy-free milk
1 teaspoon lemon juice
1 egg
1 tablespoon honey
2 tablespoons molasses
1 1/2 cups GF oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
2 tablespoons coconut oil, softened.
Directions
In a small bowl mix together milk and lemon, let stand for 5-10 minutes, then mix in egg, honey and molasses.
In a separate bowl mix together the dry ingredients, and pour in the wet ingredients. Whisk together to remove any lumps. Mix in the coconut oil until smooth.
Pour about 1/4 cup scoops of the batter onto a heated griddle. (I have an electric griddle that I heat to 325-350F). Once the bubbles form and start popping on the top of the pancake, flip and cook the other side for 1-2 minutes. Makes 8-10 pancakes depending on their size.
But I have to say, they are also fantastic topped with applesauce...I mean really fantastic, so fantastic we ate our way through all the applesauce in the house. I'm pretty sure applesauce will now be my go to topping for pancakes, I love it!
This post was shared on Gluten Free Monday, Slightly Indulgent Tuesday, Gluten Free Wednesdays, Allergy Free Wednesdays, Whole Foods Fridays, Allergy Friendly Fridays, and Gluten Free Fridays.
Gingerbread Pancakes
1 cup dairy-free milk
1 teaspoon lemon juice
1 egg
1 tablespoon honey
2 tablespoons molasses
1 1/2 cups GF oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
2 tablespoons coconut oil, softened.
Directions
In a small bowl mix together milk and lemon, let stand for 5-10 minutes, then mix in egg, honey and molasses.
In a separate bowl mix together the dry ingredients, and pour in the wet ingredients. Whisk together to remove any lumps. Mix in the coconut oil until smooth.
Pour about 1/4 cup scoops of the batter onto a heated griddle. (I have an electric griddle that I heat to 325-350F). Once the bubbles form and start popping on the top of the pancake, flip and cook the other side for 1-2 minutes. Makes 8-10 pancakes depending on their size.
Saturday, January 5, 2013
Weekly Menu (1/6/12-1/12/12)...now including 6 small healthy meals a day
No Bountiful Basket again this week (I really am missing them), but I do have:
- apples
- clementines
- bananas
- various frozen fruits (berries, peaches, pineapple)
- celery
- carrots
- mushrooms
- avocado
- tomatoes
- fingerling potatoes
- red potatoes
- russet potatoes
- onions
- garlic
- lettuce
- kale
- spinach
- cauliflower
This week for kids' breakfast and lunch:
For the Kids:
This week for school lunches:
For me and dinners, too: I'm trying something new, well, not really new. I am a grazer, always have been, but I'm trying to eat healthier with my 6 little meals a day. I drink water before and after every meal as well. But, I thought maybe I'd list what I'm doing for my meals and I'd be better about sticking to it, and hopefully get my family converted to eating this way, too.
Tuesday:
Wednesday:
For the Kids:
- Double Chocolate Zucchini Muffins
- Banana Chocolate Chip Muffins
- Pumpkin Chocolate Chip Muffins
- pancakes
- fresh fruit and veggies
- cereal for the kids
- Smoothies
- Hot Cocoa
This week for school lunches:
- PB&J on Udi's bread
- Schar crispbread with pepperoni and cheese
- Glutino Pretzels with Peanut Butter
- carrot and celery sticks with almond butter
- clemenines
- applesauce
- chips or crackers
- milk
For me and dinners, too: I'm trying something new, well, not really new. I am a grazer, always have been, but I'm trying to eat healthier with my 6 little meals a day. I drink water before and after every meal as well. But, I thought maybe I'd list what I'm doing for my meals and I'd be better about sticking to it, and hopefully get my family converted to eating this way, too.
Sunday:
- 1st breakfast (5am): nothing, I'm fast the first Sunday of each month as part of my religion
- 2nd breakfast (7am): nothing, still fasting
- morning snack (9am): nothing
- lunch (11am-12pm): nothing
- afternoon snack (3pm): nothing
- dinner (5-6pm):
- grilled chicken topped with avocado and tomato slices
- roasted fingerling potatoes and cauliflower
- green salad
- 1st breakfast (5am): celery and carrots with peanut butter and raisins
- 2nd breakfast (7am): a scrambled egg with spinach and mushrooms
- morning snack (9am): apple slices topped with almond butter
- lunch (11am-12pm): leftover chicken, cauliflower and green salad
- afternoon snack (3pm): carrots, celery, cauliflower, and mushrooms with hummus
- dinner (5-6pm):
- Ham and Bean Soup
- Grilled Cheese Sandwiches (mine will be a avocado and tomato sandwich on either my multigrain seeded bread or my teff bread)
- orange slices
Tuesday:
- 1st breakfast (5am): hardboiled egg and a clementine
- 2nd breakfast (7am): green smoothie (kale, raspberries, blackberries, a banana, almond milk, and ice cubes)
- morning snack (9am): carrots, celery, cauliflower, and mushrooms with hummus
- lunch (11am-12pm): leftover soup and green salad
- afternoon snack (3pm): ham and lettuce wrap with avocado and tomato
- dinner (5-6pm):
- Chili (I thicken ours with a roux made from millet flour and canola oil)
- baked potatoes
- green salad
Wednesday:
- 1st breakfast (5am): celery with peanut butter and dried cranberries
- 2nd breakfast (7am): sauteed kale, onions, and mushrooms with a scrambled egg
- morning snack (9am): clementine, cashews, and kale chips
- lunch (11am-12pm): leftover ham and bean soup and salad
- afternoon snack (3pm): carrots, celery, cauliflower, and mushrooms with hummus
- dinner:
- Chicken Pad Thai
- Salad
- Clementines
- 1st breakfast (5am): hard boiled egg, clementine and kale chips
- 2nd breakfast (7am): green smoothie (kale, raspberries, blackberries, a banana, almond milk, and ice cubes)
- morning snack (9am): carrots, celery, cauliflower, and mushrooms with hummus
- lunch (11am-12pm): leftovers
- afternoon snack (3pm): cashews, dried cranberries, and kale chips
- dinner:
- honey oat pancakes topped with applesauce
- bacon
- hashed veggies (carrots, onions, mushrooms and kale)
- hash browns
- 1st breakfast (5am): celery and carrots with peanut butter and raisins
- 2nd breakfast (7am): hardboiled egg, sauteed kale, tomatoes, and mushrooms
- morning snack (9am): apples with almond butter
- lunch (11am-12pm): leftovers
- afternoon snack (3pm): mushrooms and cauliflower with hummus
- dinner:
- tacos (taco salad for me)
- apple slices
- 1st breakfast (5am): hardboiled egg and sauteed kale and mushrooms
- 2nd breakfast (7am): leftover pancakes with applesauce
- morning snack (9am): carrots with hummus
- lunch (11am-12pm): leftover taco salad
- afternoon snack (3pm): cashews, dried cranberries, and kale chips
- dinner:
- pizzadillas (pizza quesadillas with homemade tortillas)
- toppings include mushrooms, spinach, olives, pepperoni, etc.
- green salad
Tuesday, January 1, 2013
Teff Sandwich Bread
I have a new favorite flour...it's teff. I love the earthly flavor and the many nutrients in it. I decided it was time to make a sandwich bread with it, and I'm really in love with it now. I've eaten half the loaf and am considering eating the other half once I'm done writing this post.
Really, this bread is soft and chewy and makes a FANTASTIC sandwich bread.
This post was shared on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Gluten Free Fridays, Whole Food Fridays, Allergy Friendly Fridays, and Gluten Free Monday.
Teff Bread
1 1/4 cup warm water
1 tablespoon yeast
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon apple cider vinegar
3/4 cup teff flour
2/3 cup potato starch
2/3 cup tapioca starch
1/3 cup almond flour
1 tablespoon ground flax seed
1 teaspoon salt
2 teaspoon guar gum
2 teaspoons (1 pkg) gelatin
2 egg whites
Directions:
In a small bowl mix together water, yeast, honey, oil, and vinegar. Let sit for 3-5 minutes or until yeast is dissolved and beginning to proof.
In a mixing bowl, stir together dry ingredients. Add the yeast mixture to the dry ingredients and mix on low speed until combined. Add in the egg whites. Once combined, mix on high speed for 3-5 minutes.
Grease a medium 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, humid environment for 20 minutes. (If you are like me and live in a dry, cold environment, do the following: heat a very wet tea towel in the microwave until it is piping hot. Quickly open the microwave, place the loaf of bread inside and place the hot towel on top and shut the microwave again. It should stay warm and moist in there for 20 minutes.
As the bread is rising, preheat the oven to 400F.
Bake for 50-60 minutes, covering with aluminum foil after the first 10 minutes. After 50 minutes, check the internal temperature of the bread. It is done when it reaches 205F.
The bread will last a couple of days on the counter/in the fridge. If you don't plan on eating it that fast, slice it and freeze it.
Really, this bread is soft and chewy and makes a FANTASTIC sandwich bread.
This post was shared on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Gluten Free Fridays, Whole Food Fridays, Allergy Friendly Fridays, and Gluten Free Monday.
Teff Bread
1 1/4 cup warm water
1 tablespoon yeast
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon apple cider vinegar
3/4 cup teff flour
2/3 cup potato starch
2/3 cup tapioca starch
1/3 cup almond flour
1 tablespoon ground flax seed
1 teaspoon salt
2 teaspoon guar gum
2 teaspoons (1 pkg) gelatin
2 egg whites
Directions:
In a small bowl mix together water, yeast, honey, oil, and vinegar. Let sit for 3-5 minutes or until yeast is dissolved and beginning to proof.
In a mixing bowl, stir together dry ingredients. Add the yeast mixture to the dry ingredients and mix on low speed until combined. Add in the egg whites. Once combined, mix on high speed for 3-5 minutes.
Grease a medium 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, humid environment for 20 minutes. (If you are like me and live in a dry, cold environment, do the following: heat a very wet tea towel in the microwave until it is piping hot. Quickly open the microwave, place the loaf of bread inside and place the hot towel on top and shut the microwave again. It should stay warm and moist in there for 20 minutes.
As the bread is rising, preheat the oven to 400F.
Bake for 50-60 minutes, covering with aluminum foil after the first 10 minutes. After 50 minutes, check the internal temperature of the bread. It is done when it reaches 205F.
The bread will last a couple of days on the counter/in the fridge. If you don't plan on eating it that fast, slice it and freeze it.
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