Weekly Menu (6/30/13-7/6/13)

This week in our Bountiful Basket we got (which I share with my brother):

• russet potatoes
• bell peppers
• swiss chard
• celery
• lettuce
• tomatoes
• saturn peaches
• plums
• apples
• mangos

We also got the Asian add-on pack which contains:

• napa cabbage
• bok choy
• celery
• basil
• ginger
• onions
• green onions
• garlic
• snow peas

And we also got the Juice Pack add-on:

• celery
• carrots
• green apples
• kale
• spinach
• beets
• parsley
• oranges
• lemons
• ginger

Our raspberries, kale, spinach and peas are coming on in the garden and I also have grapes.

The kids are now both at day care for breakfast and lunch for most of the week, when they are home they have what I'm having, or cereal, sandwiches, etc.

Sunday: 

• 1st breakfast (5am): nothing, I'm sleeping in :)
• 2nd breakfast (7am):  green smoothie (I'll be using kale, spinach, beet greens, and chard for the greens and whatever fruit I happen to throw in there)
• morning snack (9am): fresh peas
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): plum
• dinner (5-6pm):
• Teriyaki chicken
• basmati rice
• stir fried veggies (bok choy, celery, bell peppers, napa cabbage, etc)

Monday:

• 1st breakfast (5am): plum
• 2nd breakfast (7am): scrambled eggs with veggies (kale, sugar snap peas, tomatoes, etc)
• morning snack (9am): celery and carrots sticks with peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): grapes
• dinner (5-6pm): 
• chicken nuggets
• I may make pesto sauce to dip them in...cause that sounds good.
• baked potatoes
• roasted beets
• green salad
• sliced apples

Tuesday:

• 1st breakfast (5am): plum
• 2nd breakfast (7am): green smoothie
• morning snack (9am): fresh peas
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): celery and carrots with peanut butter
• dinner (5-6pm): 
• tacos with homemade tortillas
• grapes
• celery and carrots sticks
• green salad

Wednesday:

• 1st breakfast (5am): plum
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): fresh peas
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): celery and peanut butter
• dinner: 
• waffles
• bacon
• hash browns
• orange slices

Thursday: Happy Independence Day!

• 1st breakfast (5am): sleeping in! :)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): fresh peas 
• lunch (11am-12pm): leftovers or a lettuce wrap
• afternoon snack (3pm): plum
• dinner: 
• Brats/Hot Dogs
• topped with sauteed bell peppers and onions
• onion rings
• green salad
• carrots and celery sticks
• I think I may make some ginger cookies, too

Friday:

• 1st breakfast (5am): sleeping in! :)
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): fresh peas
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cashews and dried cranberries
• dinner:
• pizza 
• green salad

Saturday: 

• 1st breakfast (5am): sleeping in :)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): fresh peas
• dinner:
• Navajo Tacos
• with whatever fruit and veggies we have left.

Strawberry Cupcakes

My birthday is this weekend, so I asked my boys what type of cake I should make.  My older son immediately shouted, "Strawberry Cake!" He's since changed his mind and want me to make chocolate cake with strawberry frosting, but it got me thinking that I don't have a good strawberry cake recipe...until now.  

This cake is not you typical pink cake...it's not flavored with strawberry gelatin, so it has a more natural taste.  I absolutely love it and so does my little one.  He just told me last night that it's now his favorite type of cake.

Strawberry Cupcakes
1 cup evaporated cane juice (or white sugar)
2/3 cup agave nectar or honey
1 cup palm oil shortening
4 eggs
1/2 tablespoon vanilla
2 1/2 cups GF flour blend
1/2 cup freeze dried strawberry powder (I buy whole freeze dried strawberries and pulse them in the blender until it makes a powder)
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup dairy-free milk
3/4 cup fresh strawberry puree

Directions
Preheat oven to 350F.  Grease or line muffin tins and set aside.  In a large mixing bowl cream together the evaporated cane juice, agave or honey, and the palm oil shortening.  Add in the eggs one at a time, mixing well between each addition, then add in the vanilla.

Combine the dry ingredients together in a separate bowl.  And combine the dairy-free milk and the strawberry puree together.  Add the dry ingredients into the sugar/egg mixture in small batches, alternating with the strawberry/milk mixture, until everything it added.  Mix on medium-high for a couple of minutes to smooth the batter out.

Scoop the batter into the muffin tins and bake for ~20 minutes at 350F or until a toothpick comes out clean.

You can frost them with a strawberry buttercream or top with a chocolate ganache (sorry, forgot to take pictures of these ones, but they are good!).

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

Weekly Menu (6/23/13-6/29/13)

This week in our Bountiful Basket we got (which I share with my brother):

• russet potatoes
• asparagus
• zucchini
• celery
• lettuce
• onions
• tomatoes
• nectarines
• blueberries
• watermelon
• bananas

We also got the Tropical add-on pack which contains:

• mangos
• vanilla beans
• mint
• plantains
• limes
• coconut
• pineapple

Our strawberries, kale, spinach and peas are coming on in the garden and I also have carrots and grapes.

The kids are now both at day care for breakfast and lunch.

Sunday: 

• 1st breakfast (5am): nothing, I'm sleeping in :)
• 2nd breakfast (7am):  green smoothie (using kale and strawberries from the garden, along with mango, pineapple, homemade coconut milk, etc)
• morning snack (9am): fresh peas
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): grapes
• dinner (5-6pm):
• Grilled Flank Steak
• mashed potatoes
• roasted asparagus
• green salad

Monday: (Tee Ball and Coach's Pitch is still going, so dinners are going to be quick)

• 1st breakfast (5am): nectarine
• 2nd breakfast (7am): scrambled eggs with veggies (kale, sugar snap peas, tomatoes, zucchini, etc)
• morning snack (9am): fresh peas
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): grapes
• dinner (5-6pm): 
• green chili chicken with tortillas
• fried plaintains
• watermelon and pineapple

Tuesday:

• 1st breakfast (5am): nectarine
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots wiith peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): fresh peas
• dinner (5-6pm): 
• chili (we thicken ours with millet flour, and freeze the extras for quick dinners)
• green salad
• veggie sticks with hummus

Wednesday:

• 1st breakfast (5am): nectarine
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): fresh peas
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): celery and peanut butter
• dinner: 
• sloppy joes
• grapes
• carrot and carrot sticks

Thursday:

• 1st breakfast (5am): carrots and peanut butter
• 2nd breakfast (7am): green smoothie
• morning snack (9am): fresh peas 
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cashews and dried cranberries
• dinner: 
• sandwiches
• pineapple
• bananas

Friday:

• 1st breakfast (5am): carrots and peanut butter
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): fresh peas
• lunch (11am-12pm): leftovers or a lettuce wrap with veggies and ham
• afternoon snack (3pm): cashews and dried cranberries
• dinner:
• french toast
• hash browns
• bacon
• pineapple

Saturday: It's my birthday!

• 1st breakfast (5am): sleeping in :)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): fresh peas
• dinner:
• Pizza Pie Cafe
• And birthday cake, of course!

Deep Dish Pizza

So, we have pizza fairly often in our house.  And I have some fantastic pizza crust recipes (this one and this one), but that doesn't stop me from experimenting.  I decided to set out and make a pan style pizza, and it turned out fairly well.  My boys devoured it, so I call that a success.

Deep Dish Pizza
1 cup warm water
1 tablespoon fast rising yeast
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon apple cider vinegar
3 cups GF flour blend
1 teaspoon salt
2 teaspoons gelatin
2 egg whites
toppings of choice

Directions

In a small bowl  mix together water, yeast, oil, honey, 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 and mix on low speed until combined, add in the egg whites and mix.  Then mix on high speed for a couple of minutes.  The dough should become very thick, but slightly sticky.

Generously coat two 9" cake pans with oil.  Divide the dough in half and place each in a cake pan.  Wet a spatula or your fingers with water and press the dough into each pan.  Cover the pans and allow them to rise for 30 minutes in a warm spot.

Preheat oven to 350F.  Uncover dough and top with your favorite toppings.  Cook for ~45 minutes at 350F, and enjoy! 

Yields: Two 9" pizzas

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

Weekly Menu (6/16/13-6/22/13)

This week in our Bountiful Basket we got (which I share with my brother):

• peaches
• grapes
• galia melon
• avocados
• butter lettuce
• brussel sprouts
• mushrooms

We also got the Tropical add-on pack which contains:

• mango
• vanilla beans
• mint
• plantains
• limes
• coconut (my brother got the coconut)

We also got an order of pineapple...so 4 pineapple each. :)

Our strawberries, kale, and peas are coming on in the garden and I also have plums, carrots, russet potatoes, and peppers.

The kids are now both at day care for breakfast and lunch.

Sunday: Happy Father's Day!

• 1st breakfast (5am): nothing, I'm sleeping in :)
• 2nd breakfast (7am):  green smoothie (using kale and strawberries from the garden, along with mango, pineapple, etc)
• morning snack (9am): plum
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): carrots
• dinner (5-6pm):
• Grilled Steak
• baked potatoes
• roasted brussel sprouts and mushrooms
• corn
• green salad

Monday: (Tee Ball and Coach's Pitch is still going, so dinners are going to be quick)

• 1st breakfast (5am): peach
• 2nd breakfast (7am): scrambled eggs with veggies (mushrooms and kale)
• morning snack (9am): carrots and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): grapes
• dinner (5-6pm): 
• spaghetti (I freeze our sauce, so it makes for a quick dinner)
• galia melon
• green salad

Tuesday:

• 1st breakfast (5am): plums
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots with peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): peach
• dinner (5-6pm): 
• pork tamales (for the family)
• southwestern quinoa for me
• grapes
• fried plantains

Wednesday:

• 1st breakfast (5am): peach
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): carrots and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cashews and dried cranberries
• dinner: 
• sandwiches or lettuce wraps
• grapes
• carrot sticks

Thursday:

• 1st breakfast (5am): carrots and peanut butter
• 2nd breakfast (7am): green smoothie
• morning snack (9am): fresh peas (they are like candy to me when they are raw)
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cashews and dried cranberries
• dinner: 
• honey oat pancakes
• hashbrowns
• bacon
• grapes

Friday:

• 1st breakfast (5am): carrots and peanut butter
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): peach
• lunch (11am-12pm): leftovers or a lettuce wrap with veggies and ham
• afternoon snack (3pm): cashews and dried cranberries
• dinner:
• chicken nuggets
• oven fries
• carrot sticks
• fresh peas

Saturday: 

• 1st breakfast (5am): sleeping in :)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): fresh peas
• dinner:
• Pizza
• green salad

Trout UnParmesan

I love fish, and I especially love really fresh fish.  I also live in Utah, so really fresh fish here is usually trout for me.  Usually when I have trout in the house, it's lightly floured and pan fried.  On Sunday I was planning on making Chicken Unparmesan for dinner and had the thought that the trout would taste really good with this breading, so we tried it and it was delicious!  The picture below doesn't have the marinara sauce on, but we did eat it topped with marinara sauce (I just snapped a picture quickly as they came out of the pan).  My little one prefers to dip his in the marinara sauce, hence why they was none on top. :)

Trout Unparmesan
3/4 cup gluten free breadcrumbs
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 
4-6 trout fillets
GF marinara sauce

Directions
In a bowl combine breadcrumbs, 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 trout in the egg wash, then in the crumbs. Cook in olive oil until both sides are golden brown.  Top with marinara sauce and enjoy.

This post was shared on Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, Gluten Free Friday, Allergy Friendly Lunchbox Love, Allergy Friendly Friday, and Whole Food Fridays.

Weekly Menu (6/9/13-6/15/13)

This week in our Bountiful Basket we got (which I share with my brother):

• blueberries
• strawberries
• plums
• bananas
• grapes
• apples
• avocados
• anaheim peppers
• yellow bell peppers
• tomatoes
• fennel

We also got the Italian add-on pack which contains:

• mushrooms
• herbs (basil, oregano, thyme)
• parsley
• green bell peppers
• zucchini
• onions
• garlic
• red onion

Our strawberries, kale, and peas are almost ready in the garden, so hopefully we'll start eating those this week. I also have carrots, spinach, russet potatoes, and lettuce.

The kids are now both at day care for breakfast and lunch.

Sunday: 

• 1st breakfast (5am): nothing, I'm sleeping in :)
• 2nd breakfast (7am):  scrambled eggs with veggies (spinach, bell peppers, mushrooms, tomatoes, fennel, etc)
• morning snack (9am): grapes
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): plum
• dinner (5-6pm):
• chicken unparmesan
• roasted potatoes
• sauteed zucchini with bell peppers and fennel
• green salad

Monday: (Tee Ball and Coach's Pitch is still going so dinners are going to be quick)

• 1st breakfast (5am): plums
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): carrots and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): veggies and hummus
• dinner (5-6pm): 
• tacos with homemade tortillas
• green salad
• grapes

Tuesday:

• 1st breakfast (5am): plums
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): carrots with peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): veggies with hummus
• dinner (5-6pm): 
• chili dogs
• strawberries and blueberries
• green salad

Wednesday:

• 1st breakfast (5am): banana
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): carrots and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cashews and dried cranberries
• dinner: 
• tamales (for the family)
• southwestern quinoa
• nachos
• green salad

Thursday:

• 1st breakfast (5am): plums
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): veggies and hummus
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cashews and dried cranberries
• dinner: 
• one-eyed sandwiches
• hashbrowns
• bacon
• sliced apples

Friday:

• 1st breakfast (5am): banana
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): veggies and hummus
• lunch (11am-12pm): leftovers or a lettuce wrap with veggies and ham
• afternoon snack (3pm): cashews and dried cranberries
• dinner:
• coconut shrimp
• basmati rice
• sauteed zucchini, bell peppers, and onions

Saturday: 

• 1st breakfast (5am): sleeping in :)
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): carrots
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): banana
• dinner:
• We'll be at my husband's Grandma's 80th birthday...don't know what the menu is yet. :S I may just bring sandwiches, just in case.

Southwestern Quinoa Pilaf

This recipe is the result of me not being quite in the mood for my stuffed peppers... actually, being in the mood for them, but I just didn't feel like stuffing peppers or making up the salsa.  So, I just combined everything in the pot with the quinoa and it worked out nicely.

Southwestern Quinoa Pilaf
1 tablespoon oil of choice (olive, grapeseed, canola...)
a pinch of whole cumin seeds (~8 seeds)
1 clove garlic, minced
1/2 small onion, chopped
3/4 cup quinoa, rinsed
1 1/2 cups water
3/4 teaspoon salt
2 Anaheim peppers, blistered and peeled (go here to see how to do this), then chopped
1/2-1 jalapeno, blistered and peeled, then chopped (this just depends on how hot you want it)
1 cup cherry tomatoes, halved
1 lime juiced
2-3 tablespoons cilantro, chopped
1 can beans of choice, drained and rinsed (I used kidney beans)

Heat oil in a saucepan over medium-high heat. Add the cumin seeds and let them toast for a couple of seconds. Add in the garlic and onion and cook for a 1-2 minutes, until the onion begins to sweat. Add in the quinoa and stir to coat it in the oil and veggies. Add in the water and salt. Bring to a boil, add in the peppers and tomatoes, then cover and turn the heat to low and simmer for 15-20 minutes, or until the quinoa is tender and most of the water is absorbed.  Add in the lime juice, cilantro and beans and mix together.

This recipe was shared on Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, Gluten Free Fridays, Allergy Friendly Lunchbox Love, and Whole Foods Friday.

Weekly Menu (6/2/13-6/8/13)

This week in our Bountiful Basket we got (which I share with my brother):

• romaine lettuce
• swiss chard
• green beans
• onions
• bananas
• honeydew
• plums
• pineapple
• blueberries

We also got the Mexican add-on pack which contains:

• limes
• Anaheim peppers
• jalapenos
• onions
• green onions
• garlic
• cilantro
• avocados

I also have carrots, spinach, russet potatoes, apples, and cauliflower.

The kids are now both at day care for breakfast and lunch.

Sunday: 

• 1st breakfast (5am): nothing, I'm fasting as part of my religion
• 2nd breakfast (7am): fasting
• morning snack (9am): fasting
• lunch (11am-12pm): fasting
• afternoon snack (3pm): fasting
• dinner (5-6pm):
• oven roast
• roasted potatoes
• homemade gravy
• steamed green beans
• green salad
• rolls

Monday: (Tee Ball and Coach's Pitch starts this week, so dinners are going to be quick)

• 1st breakfast (5am): plums
• 2nd breakfast (7am): scrambled eggs with swiss chard, peppers, and onions
• morning snack (9am): carrots and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): veggies and hummus
• dinner (5-6pm): 
• tacos/taco salad
• sliced honeydew

Tuesday:

• 1st breakfast (5am): plums
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): carrots with peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): veggies with hummus
• dinner (5-6pm): 
• pulled pork sandwiches with Udi's Buns
• oven fries
• green salad

Wednesday:

• 1st breakfast (5am): banana
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): carrots
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cashews and dried cranberries
• dinner: 
• chili (or lentil chili)
• steam green beans
• green salad

Thursday:

• 1st breakfast (5am): plums
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): cashews and dried cranberries
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): veggies and hummus
• dinner: 
• honey oat pancakes
• hashbrowns
• bacon
• sliced fruit

Friday:

• 1st breakfast (5am): banana
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): cashews and dried cranberries
• lunch (11am-12pm): leftovers or a lettuce wrap with veggies and ham
• afternoon snack (3pm): veggies and hummus
• dinner:
• pizza
• green salad

Saturday: 

• 1st breakfast (5am): sleeping in :)
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): carrots
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): banana
• dinner:
• spaghetti
• steamed green beans
• greed salad