Calzones

Do you have those days where you are really craving something?  It just sounds so good and you want it so bad?  Yeah, that was me on Saturday.  I really wanted a calzone.  And a funny thing about that, I never ate calzones before my diet change.  But, I really wanted one, so I thought, maybe if I used my pita bread recipe as a starting point, that might work.  And work, it did!  My husband (who is the gluten eater in our family) absolutely loved it!  He told me he actually likes it even more than my usual pizza crust.  My little one only finished about half of his huge calzone...but asked me later that evening if he could have the rest, "because it is just so good."  And my older son, who is going through a 'non-eating' phase (he eats, just not very much) ate it really well, too.  So this was a huge success and will be made again and again in my home, so I hope your home enjoys it as much as ours has!

 This picture is to give you an idea on how much sauce to use, and how much space to leave for crimping.

 How it looks right before going into the oven.

Calzones
1 1/4 cup warm water
1 tablespoon fast-rising yeast
1 tablespoon honey (or agave)
2 tablespoon olive oil
1 teaspoon apple cider vinegar
3 cups GF flour blend
1 teaspoon salt
1/4-1/2 cup additional warm water
Pizza Sauce
Pizza Toppings (pepperoni, cheese (daiya cheese), Canadian bacon, veggies, etc)

Directions:
Preheat oven to 400F. In a small bowl mix together water, yeast, honey, oil, and vinegar.  Let sit for 5 minutes to proof.

In a stand mixer, combine flour and salt.  Add in the yeast mixture and mix on low until combined.

Add in enough additional water to make the dough sticky but stay together as a ball.  This won't be the typical gluten-free bread dough which is a thick, sticky batter.  It's does actually resemble regular bread dough, but is quite a bit sticky. I added in just under 1/4 cup to get mine to the right consistency.

Once the consistency is right, mix it on high speed for 3-5 minutes.

Place the dough on parchment paper that has been sprinkled with GF flour. Divide the dough into 4 equal portions and form each into a ball. Roll out each ball into a circle about 1/8" thick and about 9-10" in diameter. (note: I made the calzones one at a time, because it meant moving that dough, just once)

Top one half of the dough with a little pizza sauce and toppings of your choice, making sure to leave space around the edges to seal it.

Fold the dough over and crimp the edges together (like you would with a pie crust).

Transfer the calzone to a parchment lined baking sheet (or transfer it on the parchment paper you rolled it out and prepared it on) and continue on with the next calzone.  Once all the calzones are ready, brush them with a little olive oil and bake them at 400F for 20-25 minutes.

Serve with additional pizza sauce, or ranch in my families case.

Makes 4 large calzones (which was just enough for 2 adults and 2 hungry little boys).

This post was shared on Slightly Indulgent Tuesdays, Gluten Free Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, Waste Not Want Not Wednesday, Allergy Friendly Lunchbox Love, Whole Foods Fridays, and Gluten Free Fridays.

Weekly Menu (7/28/13-8/3/13)

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

• carrots
• celery
• mushrooms
• romaine lettuce
• cucumbers
• cabbage
• grapefruit
• mango
• nectarines
• apples

We also got an Mexican add on pack:

• onion
• garlic
• lemon
• limes
• tomatillos
• jalapenos
• anaheim peppers
• cayenne peppers (I think)

We also got an add on pack of blueberries (6 clamshells each)

Our raspberries, kale, spinach, eggplant, and hopefully my purple bell peppers are coming on in the garden and I also have potatoes and corn on the cob.

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
• morning snack (9am): carrot sticks
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cucumbers and hummus
• dinner (5-6pm):
• Oven Fried Chicken (with GF breadcrumbs instead of cornflake crumbs)
• mashed potatoes
• corn on the cob (for the family)
• sauteed kale and mushrooms

Monday:

• 1st breakfast (5am): half of a grapefruit
• 2nd breakfast (7am): scrambled eggs with veggies (kale, mushrooms, peppers, etc)
• morning snack (9am): celery and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): veggies and hummus
• dinner (5-6pm): 
• chili topped potato skins
• green salad
• corn on the cob
• veggies and hummus

Tuesday:

• 1st breakfast (5am): half a grapefruit
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots and peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cucumbers and humus
• dinner (5-6pm): 
• pork tamales (for the fam)
• chile rellenos casserole topped with salsa verde
• corn on the cob
• green salad

Wednesday:

• 1st breakfast (5am): half of a grapefruit
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): kale chips
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): nectarine
• dinner: 
• grilled chicken and trout
• stir fried veggies (mushrooms, peppers, cabbage, etc)
• rice

Thursday: 

• 1st breakfast (5am): half of a grapefruit
• 2nd breakfast (7am): green smoothie
• morning snack (9am):  carrots
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): kale chips
• dinner: 
• apple fritters
• sausage
• apple slices

Friday:

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

Saturday: 

• 1st breakfast (5am): sleeping in :)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots
• lunch (11am-12pm): sandwich and veggies (I usually use my teff sandwich bread, teff biscuits, or flour tortillas as my bread)
• afternoon snack (3pm): whatever fruit I have
• dinner:
• cauliflower alfredo (I'll buy the cauliflower when I grocery shop that day)
• GF pasta
• green salad

Chocolate Chip Cookie Bars

These bars require a glass of milk (or almond milk), they are rich and delicious.  My little one said, mom this are just like brownies, but like cookies.  I think that's the perfect description...they have the texture of a brownie, but taste like a rich chocolate chip cookie.  They really are divine!  I made 2 batches in less than 24 hours, because we went through them so fast!  I'm positive you'll love these.

Chocolate Chip Cookie Bars
2 cups coconut sugar
2/3 cup palm oil shortening
3 eggs
1 teaspoon vanilla
2 1/2 cups GF flour blend
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups dairy-free chocolate chips (I used Enjoy Life mini chips)

Directions
Preheat oven to 350F. Cream the sugar and shortening together in a mixing bowl.  Add in eggs, one at a time, and vanilla and mix well.

In a separate bowl, combine the flour blend, baking powder, and salt.  Add the flour mixture into the sugar mixture.  Fold in the chocolate chips.

Grease a 9x13 pan.  Spread/press dough into the pan with greased hands (the dough is more like a very thick brownie batter, it's sticky!).  Bake for 20-25 minutes or until a toothpick comes out clean.

Allow the bars to cool before cutting and enjoying.

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

Weekly Menu (7/21/13-7/27/13)

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

• Tuscan kale
• cabbage
• lettuce
• cauliflower
• tomatoes
• cherries
• grapes
• plums
• blueberries
• cantaloupe
• bananas

We also got an add on pack of mangos.

Our raspberries, kale, spinach, and eggplant are coming on in the garden and I also have celery, carrots, and potatoes.

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
• morning snack (9am): grapes
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): carrots
• dinner (5-6pm):
• Chicken and Eggplant Unparmesan (I use breadcrumbs now, instead of GF cornflake crumbs)
• GF Pasta
• green salad
• roasted cauliflower

Monday:

• 1st breakfast (5am): plum
• 2nd breakfast (7am): scrambled eggs with veggies (kale, sugar snap peas, tomatoes, etc)
• morning snack (9am): cherries
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): celery and peanut butter
• dinner (5-6pm): 
• chicken nuggets
• oven fries
• cantaloupe

Tuesday:

• 1st breakfast (5am): plum
• 2nd breakfast (7am): green smoothie
• morning snack (9am): cherries
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): kale chips
• dinner (5-6pm): 
• pork tamales (for the fam)
• rice and beans
• green salad
• grapes

Wednesday: It's Pioneer Day (a Utah State Holiday), so the boys and I will find something entertaining to do. :)

• 1st breakfast (5am): sleeping in :)
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): kale chips
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): mango slices
• dinner: 
• Sloppy Joes
• chips
• grapes
• coleslaw

Thursday: 

• 1st breakfast (5am): plum
• 2nd breakfast (7am): green smoothie
• morning snack (9am):  carrots
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): kale chips
• dinner: 
• crepes
• fruit
• ham and eggs

Friday:

• 1st breakfast (5am): carrots
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): plum
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): mango
• dinner:
• spaghetti
• breadsticks
• green salad
• sauteed eggplant

Saturday: 

• 1st breakfast (5am): sleeping in :)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots
• lunch (11am-12pm): sandwich and veggies
• afternoon snack (3pm): plum
• dinner:
• tacos with homemade tortillas
• green salad
• mango slices

No-Bake Cookies

We had our air conditioning go out on my Birthday, and it didn't get fixed until the 10th of July.  This happened to coincide exactly with a lovely heat wave.  We were really close to 100F everyday.  There was no way I was turning on my oven during that time, it was already hot enough. So, I made these little guys to keep us happy (by the way, if your house is on the very warm side, it will take a while for these to set up, so you might want to help it along by sticking them in the fridge or freezer). :)

No-Bake Cookies
2 cups coconut sugar
1/2 cup cocoa
1/2 cup coconut oil
1/2 cup non-dairy milk
1/2 cup peanut butter
1 teaspoon vanilla
3 cup quick cooking gf oats (if you just have rolled oats, pulse them a few times in a blender)

Directions
Combine the coconut sugar, cocoa, milk and coconut oil in a saucepan and bring the mixture to a boil over medium heat.  Boil for 30 second, then take off heat and add the peanut butter and vanilla and mix well. Stir in the oats and drop by large spoonfuls onto parchment or waxed paper.

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

Weekly Menu (7/14/13-7/20/13)

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

• lettuce
• broccoli
• red grapes
• oranges
• cherry tomatoes
• blueberries
• honeydew
• cantaloupe

We also got Strawberries (4 clamshells for me)

Our raspberries, kale, spinach, peas and now eggplant are coming on in the garden and I also have celery, carrots, potatoes and fresh corn for the family.

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
• morning snack (9am): carrot sticks
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): grapes
• dinner (5-6pm):
• Roast Turkey
• mashed potatoes and gravy
• steamed broccoli
• corn on the cob (for the family)
• fruit salad
• fresh strawberry pie

Monday:

• 1st breakfast (5am): grapes
• 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): orange
• dinner (5-6pm): 
• turkey noodle soup
• grilled cheese sandwiches
• fruit salad

Tuesday:

• 1st breakfast (5am): grapes
• 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): 
• green chili turkey and homemade tortillas
• green salad
• fruit salad

Wednesday:

• 1st breakfast (5am): grapes
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): orange
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): celery and peanut butter
• dinner: It's the Cache Valley GF group meeting and we're having a potluck in the park, so I'm bringing:
• turkey salad
• lettuce for lettuce wraps
• lemonade
• peanut butter chocolate chip cookies

Thursday: 

• 1st breakfast (5am): grapes
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrot sticks 
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): celery sticks and almond butter
• dinner: 
• crispy waffles
• hashbrowns
• fruit salad

Friday:

• 1st breakfast (5am): carrots
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): pizza kale chips
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): celery sticks and almond butter
• dinner:
• pizza 
• green salad

Saturday: We are going to Lagoon, not sure if we'll be there before or after lunch, but we'll definitely be packing one if we are.

• 1st breakfast (5am): sleeping in :)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots
• lunch (11am-12pm): sandwich and veggies
• afternoon snack (3pm): nothing
• dinner: Dinner is provided (it's my husband's work party at Lagoon), we'll bring our own buns...
• hamburgers
• hot dogs
• chips, etc.

Crispy Waffles

Okay, I have a waffle recipe, and it's good.  But I have found that it just isn't as light and crispy as I want a waffle to be. So, I went recipe hunting to figure out how to make a better waffle and I found this recipe.  After converting it for our diets, it worked out fantastic...my boys are begging for waffles now.  I have a corn sensitivity, but don't have issues with corn starch, if you have issues with corn starch you could use tapioca starch (it will be a slightly chewier waffle), potato starch, or arrowroot powder in place of the corn starch.  Also, I've made this using eggs and using flax eggs (I use this method) and they both turn out fantastic, so it's very easy to make these egg-free and vegan, as well.

Light and Crispy Waffles
2 cups non-dairy milk
1 tablespoon lemon juice
2/3 cup oil of choice (canola, grapeseed, coconut, etc)
2 eggs or 2 flax eggs
1 tablespoon honey, maple syrup, or agave nectar
2 teaspoons vanilla
1 1/2 cups GF flour blend
1/2 cup corn starch or starch of choice
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt


Directions
In a small bowl combine the dairy-free milk and the lemon juice and allow to sit for 10 minutes.  If you are making a flax egg, combine 2 tablespoons of ground flaxseed with 6 tablespoons of water in a bowl and allow it to sit for 5-10 minutes. Combine the wet ingredients together.

In a separate bowl mix together the dry ingredients, and pour in the wet ingredients.  Whisk together to remove any lumps.

Cook in a preheated waffle maker, until browned and crisp. You do not need to grease the waffle maker with this recipe. (Follow the manufacturers directions).

Makes about eight 8" waffles.


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

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

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

• lettuce
• broccoli
• eggplant
• red onions
• bananas
• peaches
• plums
• green grapes
• mangoes
• watermelon
• pineapple

We also got the Juice Pack add-on:

• celery
• carrots
• golden delicious apples
• kale
• spinach
• pineapple
• parsley
• oranges
• limes
• ginger

Our raspberries, kale, spinach and peas are coming on in the garden and I also have potatoes and fresh corn for the family.

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

Sunday: 

• 1st breakfast (5am): nothing, I'm sleeping in :)
• 2nd breakfast (7am):  nothing, I'm fasting as part of my religion
• morning snack (9am): fasting
• lunch (11am-12pm): fasting
• afternoon snack (3pm): fasting
• dinner (5-6pm):
• Grilled Chicken
• baked potatoes
• steamed broccoli
• corn on the cob (for the family)
• watermelon slices

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): 
• brat burgers and hot dogs
• grilled eggplant
• corn on the cob for the fam
• chips
• fruit salad

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): 
• tamales (for the family)
• rice and beans
• green salad
• nachos

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: 
• chili
• baked potatoes
• pineapple
• carrots and celery sticks

Thursday: 

• 1st breakfast (5am): peach
• 2nd breakfast (7am): green smoothie
• morning snack (9am): fresh peas 
• lunch (11am-12pm): leftovers or a lettuce wrap
• afternoon snack (3pm): celery sticks and almond butter
• dinner: 
• One-eyed sandwiches
• bacon
• hashbrowns
• pineapple

Friday:

• 1st breakfast (5am): peach
• 2nd breakfast (7am): scrambled eggs with veggies
• morning snack (9am): fresh peas
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): celery sticks and almond butter
• 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:
• spaghetti
• green salad

Ice Cream for those HOT days

So, I've had a very eventful last few days, which has left me exhausted and without a recipe to post.  I'm sorry.  But, I thought in the meantime I would give you a round up of dairy-free (gluten and soy-free, too) ice cream recipes to keep you cool in this heat (it's been 100F or close to it for several days here).

Homemade Coconut Milk Ice Cream (without an Ice Cream Maker)

Double Chocolate Chip Cookie Dough Ice Cream

Raspberry Chocolate Chip Ice Cream

Caramel Cashew Ice Cream

Cardamom Plum Ice Cream

Peanut Butter Chocolate Ice Cream

Cherry Chocolate Chunk Ice Cream

Banana 'Ice Cream'

Lemon Custard Ice Cream

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.