Top 10 Recipes of 2013 (and my favorites that got overlooked)

I love looking back and seeing which of my recipes were your favorites.  So without further ado, the top 10 recipes of 2013:

Counting down to number 1, we have:

10. Strawberry Rhubarb Chia Seed Jam
9. No-Bake Cookies
8. Spiced Pumpkin Hot Chocolate
7. Teff Pizza Crust
6. Chocolate Chip Cookie Bars
5. Pumpkin Hand Pies
4. Oven Fried Pork Chops
3. Soft Ginger Cookies
2. Teff Sandwich Bread

and the most popular recipe of 2013?

1. Calzones

Well, going through all of the recipes again, made me realize some of my favorites fell through the cracks and kind of went unnoticed by you. :(  So, because they deserve a shout out, too, here are a few of my favorites from this past year that didn't make it to the top 10 (and it was really hard to narrow it down).

In no particular order:

Cranberry Pomegranate Sauce
Crispy Waffles
Chana Saag Aloo (made with Kale)
Indian Spiced Chicken Soup
Asparagus Fries
Cashew Chocolate Chip Cookies
Lentil Chili
Garlic Dill Teff Biscuits
Trout UnParmesan
Hazelnut Butter Chocolate Chip Cookies
Gingerbread Pancakes

So, what recipes to do you want to see this next year?  I am very much open to suggestions!

Weekly Menu (12/29/13-1/4/14)

There was no Bountiful Basket this week, but I do have some clementines, pomegranates, lettuce, potatoes, bananas, peppers, and such.

The kids are out of school this week, so breakfasts will consist of their choice of:

• cereal
• muffins (banana chocolate chip, blueberry, pumpkin chocolate chip, or double chocolate zucchini muffins)
• scrambled eggs and toast
• hot cocoa
• etc.

 and lunches will consist of:

• Sandwiches (Peanut Butter and Jelly or Ham)
• or Pizza Flatbreads (Schar crispbread topped with cheese and pepperoni)
• or Crackers, veggies, and hummus
• taquitos
• chicken nuggets
• chips or crackers
• fruit (usually apples or bananas)
• milk

Sunday:

• breakfast:  smoothie
• lunch: leftovers
• snack: cashews and a clementine
• dinner:
• Meatloaf
• Mashed Potatoes
• green salad

Monday:

• breakfast: smoothie
• lunch: leftovers
• snack: cashews and a clementine
• dinner:
• Tacos with homemade tortillas and Salsa Verde 
• Green Salad
• pomegranates

Tuesday: 

• breakfast:  smoothie
• lunch: leftovers
• snack: cashews and a clementine
• dinner:
• Coconut Shrimp
• Basmati rice
• green salad

Wednesday: Happy New Year

• breakfast: smoothie
• lunch: Leftovers
• snack: cashews
• dinner:
• Chicken Nuggets
• Oven Fries
• green salad

Thursday:

• breakfast:  smoothie
• lunch: leftovers
• snack: pomegranate seeds
• dinner:
• French toast
• Bacon
• Hash browns
• clementines

Friday:

• breakfast: smoothie
• lunch: leftovers
• snack: carrots and celery
• dinner:
• Pizza
• Green Salad

Saturday: 

• breakfast:  smoothie
• lunch: leftovers
• snack: apple slices and peanut butter
• dinner: 
• Hamburgers
• green salad
• clementines

Hazelnut Fudge

Merry Christmas, everyone! How about some fudge for the holidays?  There are a lot of Paleo friendly fudge recipes out there, so I thought I'd give it my own spin and add in hazelnuts in a few forms, since they are one of my very favorites. :)

Hazelnut Fudge
1/2 cup coconut oil
1/2 cup cocoa powder
1/2 cup roasted hazelnut butter
1/4 cup agave nectar or honey
1/2 teaspoon vanilla
~3/4 cup roasted hazelnuts, chopped

Directions
In a blender combine the coconut oil, cocoa powder, roasted hazelnut butter, agave, and vanilla.  Pour into a greased loaf pan and stir in about 1/2 cup of the hazelnuts.  Spread evenly in the pan, then top with remaining hazelnuts and chill in the fridge before cutting into squares and serving.  Store remaining fudge in the fridge in and airtight container.

This post was shared on Slightly Indulgent Tuesdays and Gluten Free Fridays.

Weekly Menu (12/22/13-12/28/13)

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

• lettuce
• yams
• broccoli
• corn on the cob
• cucumbers
• yellow squash
• green onions
• blackberries
• bananas
• grapes
• pomegranates
• oranges

We also got a Mexican add-on pack:

• green chilies
• tomatillos
• grey squash
• cilantro
• green onions
• avocados
• dried chile peppers

The kids are out of school for the next couple of weeks, so breakfasts will consist of their choice of:

• cereal
• muffins (banana chocolate chip, blueberry, pumpkin chocolate chip, or double chocolate zucchini muffins)
• scrambled eggs and toast
• hot cocoa
• etc.

 and lunches will consist of:

• Sandwiches (Peanut Butter and Jelly or Ham)
• or Pizza Flatbreads (Schar crispbread topped with cheese and pepperoni)
• or Crackers, veggies, and hummus
• taquitos
• chicken nuggets
• chips or crackers
• fruit (usually apples or bananas)
• milk

Sunday:

• breakfast:  smoothie
• lunch: leftovers
• snack: carrots and almond butter
• dinner:
• Grilled Steak
• Baked Potatoes/Sweet Potatoes
• corn on the cob
• green salad

Monday:

• breakfast: scrambled eggs with green onions and peppers
• lunch: leftovers
• snack: apple slices with peanut butter
• dinner:
• Tacos with homemade tortillas and Salsa Verde (I may use the chipotle peppers instead of jalapenos, and see how it turns out)
• Green Salad
• pomegranates
• Grapes

Tuesday: Merry Christmas Eve!

• breakfast:  smoothie
• lunch: leftovers
• snack: apple slices and peanut butter
• dinner:
• Oven Fried Chicken
• Mashed Potatoes
• steamed broccoli
• green salad
• grapes

Wednesday: Merry Christmas!

• breakfast: Gingerbread pancakes, hashbrowns, bacon, scrambled eggs
• lunch: Christmas dinner at my Mother-in-Law's...not sure what we are having, but she takes great care to make sure it's safe for us. :)
• snack: cucumber slices
• dinner:
• left overs (we'll still be at my mother-in-law's)

Thursday:

• breakfast:  cereal, or scrambled eggs and toast
• lunch: leftovers or sandwiches
• snack: apple slices and peanut butter
• dinner:
• chili
• green salad

Friday:

• breakfast: smoothie
• lunch: leftovers
• snack: carrots and celery
• dinner:
• waffles
• hashbrowns
• bacon
• pomegranates

Saturday: 

• breakfast:  smoothie
• lunch: leftovers
• snack: apple slices and peanut butter
• dinner: My family's Christmas Party!
• Ham
• Baked Potatoes
• veggie and fruit trays
• rolls (this and this recipe)

Gift Ideas: P.F. Chang's

This is a Sponsored post written by me on behalf of P.F. Changs for SocialSpark. All opinions are 100% mine.

Do you have people on your Christmas list that are really hard to shop for?  I know I do. But as a working mom, let me tell you something...I would love a night where I didn't have to cook.  I know I'm a food blogger, and I really love cooking, but some nights I'm really tired and I could use a break.  So, if you know someone in that same boat, give them that break.  A lot of restaurants offer gift card deals around the holidays, P.F. Chang's is the perfect example on one.

P.F. Chang's has a unique environment that combines Chinese and American cultures.  The food does the same.  The great thing is, it's one of the few Chinese restaurants around here that understands Gluten Free.  They have a great Gluten Free menu and understand the importance of cross contamination.

Some of my favorite dishes there include their famous Chicken Lettuce Wraps. They are an appetizer, but easily make a whole meal on their own. It's chicken, mushrooms, green onions, and water chestnuts, that are then servied with crispy rice sticks in lettuce cups. 

Another great dish that they have right now is their Harvest Vegetable Quinoa "Fried Rice".  I LOVE Quinoa, so this one is an obvious choice for me.  They wok-toast red quinoa with butternut squash, brussel sprouts, corn (I just ask for mine without corn, since I can't have it), snap peas, carrots, zucchini, and green apples, then they top it with a sunny-side up egg....seriously doesn't that sound like the perfect fusion dish?

They also have an amazing Gluten-free spicy chicken dish that rivals any that I've had. 

So, take a break from your shopping, head over to P.F. Chang's for a bite, and while you are there you can finish your shopping with gift cards.  They have a deal going right now that when you purchase $100 in gift cards, you get a bonus $20 gift card to treat yourself!

So, think about who close to you deserves a P.F. Chang's gift card and go get one for them, and for you, too! And then enjoy some amazing food!

Also check out their site: pfchangs.com, follow them on twitter: Follow @pfchangs, and on Pinterest, too: Follow P.F. Chang’s on Pinterest.

Be #CartonSmart and a recipe for Cranberry Oat Bars

This is a Sponsored post written by me on behalf of Carton Smart for SocialSpark. All opinions are 100% mine.
When we changed our diet and had to start looking at all of the ingredients on foods we bought, I began changing the brands I used.  Some of my favorite brands for things like soup and broths become Imagine and Pacific brands.  Both of these brands use all organic ingredients and no preservatives, and they came paper containers that stored neatly in my pantry and were reclosable to I could store what I didn't use neatly in the fridge.  I never really thought about how it was possible that they could be made and stored without preservatives, I was just grateful that they were.

Enter Tetra Pak, Tetra Pak is the producer of the cartons for these products.  They are dedicated to providing products that help you live smart.  Here's a little about the cartons that they provide:

Tetra Pak sent me 3 Pacific Foods products to test out: Pumpkin Puree, Cranberry Sauce, and Chicken Stock. With Christmas just around the corner I thought I'd share some ideas on how to use these products.

For the Pumpkin Puree try these recipes:
Pumpkin Chocolate Chip Muffins
Pumpkin Bread
Pumpkin Bars
Pumpkin Hand Pies
Pumpkin Hazelnut Cake
Pumpkin Pie Ice Cream
Pumpkin Oatmeal Chocolate Chip Cookies
And of course, Pumpkin Pie

Ideas for Chicken Stock, would be in soups, of course:
Chicken and Wild Rice Soup
Indian Spiced Chicken Soup
Potato Soup
Zuppa Tuscana
You can also use it for risotto, such as my Lemon Millet Risotto; or in stir fries, like my quick and easy Chicken Stir Fry, along with so, so much more!

Now for the cranberry sauce.  This one, of course, can be used simply as cranberry sauce.  But you could also try it in recipes that call for jellies or jams.  Below is the perfect recipe to use as an example of that.

Cranberry Oat Bars
2 cups Gluten Free Old Fashioned Oats
1 cup Brown Rice Flour
1/2 cup Gluten Free Oat Flour
1 cup coconut flakes
1 cup coconut sugar
1 teaspoon salt
1 cup palm oil shortening, melted
1 (16oz) container of Pacific Foods Cranberry Sauce
Directions:
Preheat oven to 350F and grease a 9X13 pan, set aside.
In a large bowl, combine the oats, flours, coconut, coconut sugar, and salt.  Stir in the shortening until it's all moistened and crumbly.
Press half of the mixture into the greased pan. Spread the cranberry sauce over the top, and sprinkle the remaining oat mixture on top of the cranberries, pressing down lightly.
Bake at 350F for 45 minutes or until golden brown.  Cool on a wire rack, then cut into squares.

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

Now you can be #CartonSmart, too! Follow Tetra Pak and their movement Become Carton Smart on Twitter: Tweet @CartonSmart and on Pinterest: Follow #CartonSmart on Pinterest and be #CartonSmart!
So how are you going to be #CartonSmart this holiday season?  Do you have any recipes or tips on using ingredients such as these Pacific foods ones that you're willing to share?  Comment below with tips that you have!

Weekly Menu (12/16/13-12/21/13)

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

• lettuce
• carrots
• celery
• broccoli
• cauliflower
• green chilies
• green onions
• avocado
• apples
• grapes
• bananas
• grapefruit

The kids are in school now so breakfasts will consist of their choice of:

• cereal
• muffins (banana chocolate chip, blueberry, pumpkin chocolate chip, or double chocolate zucchini muffins)
• scrambled eggs and toast
• hot cocoa
• etc.

 lunches will consist of:

• Sandwiches (Peanut Butter and Jelly or Ham)
• or Pizza Flatbreads (Schar crispbread topped with cheese and pepperoni)
• or Crackers, veggies, and hummus
• chips or crackers
• fruit (usually apples or bananas)
• milk

Sunday:

• breakfast:  smoothie
• lunch: leftovers
• snack: carrots and almond butter
• dinner:
• Teriyaki Chicken
• Basmati Rice
• Steam Broccoli
• Green Salad

Monday:

• breakfast: grapefruit
• lunch: leftovers
• snack: apple slices with peanut butter
• dinner:
• Tacos with homemade tortillas
• Green Salad
• Carrot and Celery Sticks
• Grapes

Tuesday:

• breakfast:  smoothie
• lunch: leftovers
• snack: apple slices and peanut butter
• dinner:
• BBQ Ribs
• baked potatoes
• green salad
• grapes

Wednesday: GF Meeting Tonight at 7pm!  Annual Cookie Exchange :)

• breakfast: smoothie
• lunch: leftovers
• snack: carrot and celery sticks with almond butter
• dinner:
• Tamales
• Quinoa stuffed green chilies
• apple slices

Thursday:

• breakfast:  grapefruit
• lunch: leftovers
• snack: apple slices and peanut butter
• dinner:
• honey oat pancakes
• bacon
• hashbrowns

Friday:

• breakfast: smoothie
• lunch: leftovers
• snack: carrots and celery
• dinner:
• Pizza
• green salad

Saturday: 

• breakfast:  smoothie
• lunch: leftovers
• snack: apple slices and peanut butter
• dinner: 
• Navajo Tacos
• green salad

Cashew Chocolate Chip Cookies

If you read my weekly menus at all, you know that one of my favorite snacks if a handful a cashews with dried cranberries.  While I was eating this snack one day, the though occurred to me that it would make a great combination in a cookie...so I took my hazelnut butter cookie recipe and modified it a bit and voila my favorite snack is now my favorite cookie, no joke!  My boys loved it, minus the dried cranberries (they don't like dried fruit, yet), so either way these are amazing cookies!

Cashew Chocolate Chip Cookies
1/2 cup shortening
1/2 cup roasted cashew butter (recipe below)
1 cup coconut sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cup GF flour blend
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup dairy-free chocolate chips (I used a combination of Enjoy Life mega chunks)
1/2 cup roasted cashew halves
1/2 cup dried cranberries, optional

Directions
Heat oven to 375 degrees. In a large mixing bowl, cream shortening, cashew butter, and coconut sugar.  Add egg and vanilla, mix well.

In a separate bowl, stir together the flour blend, baking soda, baking powder, and salt; add to butter mixture and mix well.  Stir in chocolate chips, cashews, and nuts.  Roll into 1-1 1/2 inch balls and place on an ungreased cookie sheet.

Bake 8-10 minutes or until lightly brown on edges and just set in middle.  Cool slightly on cookie sheet before removing and placing on wire rack.

Roasted Cashew Butter

8 oz (about 2 cups) roasted, salted cashew halves

1 tablespoon coconut oil

Directions

Combine the oil and nuts in a blender and blend until smooth.

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

Weekly Menu (12/8/13-12/14/13)

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

• lettuce
• carrots
• potatoes
• broccoli
• cauliflower
• green chilis
• bell peppers
• mango
• apples
• bananas
• grapefruit

We also have clementines, cucumbers, and celery.

The kids are in school now so breakfasts will consist of their choice of:

• cereal
• muffins (banana chocolate chip, blueberry, pumpkin chocolate chip, or double chocolate zucchini muffins)
• scrambled eggs and toast
• hot cocoa
• etc.

 lunches will consist of:

• Sandwiches (Peanut Butter and Jelly or Ham)
• or Pizza Flatbreads (Schar crispbread topped with cheese and pepperoni)
• or Crackers, veggies, and hummus
• chips or crackers
• fruit (usually apples or bananas)
• milk

Sunday:

• breakfast:  smoothie
• lunch: leftovers
• snack: carrots and almond butter
• dinner:
• Cauliflower Alfredo Sauce
• GF Pasta
• maybe some grilled chicken cut up in pieces
• Roasted Broccoli
• Green Salad

Monday:

• breakfast: scrambled eggs with peppers
• lunch: leftovers
• snack: apple slices with peanut butter
• dinner:
• chicken nuggets
• oven fries
• carrot and celery sticks with almond butter

Tuesday:

• breakfast:  smoothie
• lunch: leftovers
• snack: apple slices and peanut butter
• dinner:
• grilled ham and cheese (we use Daiya cheese shreds) sandwiches
• tomato soup (We like the Imagine brand)
• clementines

Wednesday:

• breakfast: scrambled eggs with peppers
• lunch: leftovers
• snack: cashews and dried cranberries
• dinner:
• Navajo Tacos
• clementines

Thursday:

• breakfast:  grapefruit
• lunch: leftovers
• snack: apple slices and peanut butter
• dinner:
• crispy waffles
• bacon
• hashbrowns

Friday:

• breakfast: scrambled eggs with veggies
• lunch: leftovers
• snack: cashews and dried cranberries
• dinner:
• Calzones
• green salad

Saturday: 

• breakfast:  smoothie
• lunch: leftovers
• snack: veggie slices
• dinner: 
• We'll be in Salt Lake looking at the lights on Temple Square, so we'll either find somewhere to eat there or have something simple like crepes when we get back to my Mother-in-law's.

Creamy Dairy-free White Hot Chocolate

Okay, it's officially winter temperatures outside now (it has been for a while, but this week it isn't even going to hit 32F), so it's time for some hot drinks.  I have plenty of hot cocoa and hot chocolate options (Hot Cocoa, Hot Cocoa (just add water), and Spiced Pumpkin Hot Chocolate), as well as a chocolate soup, but nothing in the white chocolate department.  So, this recipe remedies that, enjoy!

Creamy White Hot Chocolate
1 cup dairy-free milk
1 tablespoon honey
2 tablespoons shaved cocoa butter (~0.2oz)
1 teaspoon vanilla

Directions
Scald the dairy-free milk in a small saucepan with the honey.  Remove from heat and add in the cocoa butter and vanilla and blend in a blender or with an immersion blender until it is well emulsified (if you don't blend it the cocoa butter will separate from the milk).

This post was shared on 5-Ingredient Mondays, Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, Waste Not Want Not Wednesdays, Whole Food Fridays, and Gluten Free Fridays.

Weekly Menu (12/01/13-12/07/13)

There was no Bountiful Basket, but we have:

• lettuce
• carrots
• celery
• apples
• grapes
• cantaloupe
• cucumbers
• clementines
• potatoes
• onions
• plus more, once I get to the store

The kids are in school now so breakfasts will consist of their choice of:

• cereal
• muffins (banana chocolate chip, blueberry, pumpkin chocolate chip, or double chocolate zucchini muffins)
• scrambled eggs and toast
• hot cocoa
• etc.

 lunches will consist of:

• Sandwiches (Peanut Butter and Jelly or Ham)
• or Pizza Flatbreads (Schar crispbread topped with cheese and pepperoni)
• or Crackers, veggies, and hummus
• chips or crackers
• fruit (usually apples or bananas)
• milk

Sunday: (We are still visiting my sister, and are headed back today)

• breakfast:  ham, potatoes, muffins
• lunch: nothing, breakfast was more of a brunch
• snack: muffins
• dinner:
• sandwiches

Monday:

• breakfast: scrambled eggs with veggies
• lunch: leftovers
• snack: carrots and celery with almond butter
• dinner:
• tacos with homemade tortillas
• sliced cantaloupe

Tuesday:

• breakfast:  green smoothie
• lunch: leftovers
• snack: apple slices and peanut butter
• dinner:
• coconut shrimp
• oven fries
• carrot sticks

Wednesday:

• breakfast: scrambled eggs with veggies
• lunch: leftovers
• snack: cashews and dried cranberries
• dinner:
• Indian spiced chicken kebabs
• basmati rice
• Saag Aloo

Thursday:

• breakfast:  green smoothie
• lunch: leftovers
• snack: apple slices and peanut butter
• dinner:
• crepes
• filled with peanut butter, fruit, ham and eggs, etc.

Friday:

• breakfast: scrambled eggs with veggies
• lunch: leftovers
• snack: cashews and dried cranberries
• dinner:
• Pizza
• green salad

Saturday: 

• breakfast:  green smoothie
• lunch: leftovers
• snack: apples and cashews
• dinner: It's my work party...the boys will have sandwiches or hot dogs and clementines

Cranberry Pomegranate Sauce

Are you still needing some help for Thanksgiving?  Well, here's a fantastically simple and delicious cranberry sauce.  Honestly, I never touched the stuff until the past year or so, but I love the rich, tart sauce combined with savory meats...it really is a perfect match.

My favorite way to eat cranberry sauce is actually not with turkey, I know strange.  My favorite way is sandwiched between french toast and a ham steak...seriously, if you have leftover cranberry sauce from Thanksgiving, give this a try, it's AMAZING!

Cranberry Pomegranate Sauce
12 oz Fresh Cranberries
1/2 cup honey
1/2 cup pomegranate juice

Directions
Combine the cranberries, honey, and pomegranate juice in a sauce pan and bring the mixture to a simmer over medium heat.  Cook, while stirring occasionally, for about 10 minutes or once the cranberries have burst and the mixture thickens into a sauce.  You can serve it warm or at room temp.  It keeps well in the fridge, so it can definitely be made ahead of time.

This post was shared on 5-Ingredient Mondays, Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, Waste Not Want Not Wednesdays, Whole Food Fridays, and Gluten Free Fridays.

Thanksgiving Roundup

Thanksgiving is this week, are you ready?  Here are some ideas, just in case you are still not sure what to do.


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

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

Side Dishes

Bacon and Turnips

Green Beans and Mushroom Saute

Maple Roasted Acorn Squash

Sweet Potato Casserole

Grandma Tolman's Sausage Stuffing

Grandma Potatoes

Dinner Rolls

Sorghum Millet Rolls

Teff Bread or Rolls (just scoop into muffin tins and bake at 400F for 20-25min)

Seeded Teff Pull Apart Rolls

Desserts

Pies:

Banana Cream Pie

Caramel Apple Pie

Chocolate Cream Pie

Coconut Cream Pie

Fresh Strawberry Pie with Coconut Whipped Cream

Raspberry Cream Pie

Razzleberry Pie

Pumpkin Pie

White Chocolate Peppermint Cream Pie

Other Desserts:

Gingerbread Cupcakes with Pumpkin Citrus Frosting

Pumpkin Bars

Pumpkin Hazelnut Cake with Spiced Yogurt Frosting

Raspberry Peach Crisp

Ways to use leftovers

Barbecue Turkey Recipe

Chicken Salad (using the Turkey)

Enchilada Casserole

Turkey and Green Chili Gorditas (or use homemade flour tortillas and make soft tacos)

Mashed Potato Cakes

Sweet Potato Biscuits

Turkey Noodle Soup

Weekly Menu

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

• lettuce
• cucumber
• carrots
• celery
• sweet potatoes
• russet potatoes
• onion
• cantaloupe 
• cranberries
• grapes
• apples
• bananas

The kids are in school now so breakfasts will consist of their choice of:

• cereal
• muffins (banana chocolate chip, blueberry, pumpkin chocolate chip, or double chocolate zucchini muffins)
• scrambled eggs and toast
• hot cocoa
• etc.

 lunches will consist of:

• Sandwiches (Peanut Butter and Jelly or Ham)
• or Pizza Flatbreads (Schar crispbread topped with cheese and pepperoni)
• or Crackers, veggies, and hummus
• chips or crackers
• fruit (usually apples or bananas)
• milk

Sunday: 

• breakfast:  scrambled eggs, bacon, and toast
• lunch: leftovers
• snack: cucumbers and hummus
• dinner:
• clam chowder
• sweet potato biscuits
• green salad

Monday:

• breakfast: smoothie
• lunch: leftovers
• snack: carrots with hummus
• dinner:
• tacos with homemade tortillas
• grapes and cantaloupe

Tuesday:

• breakfast: smoothie
• lunch: leftovers
• snack: apple slices and peanut butter
• dinner:
• honey oat pancakes
• hash browns
• grapes and cantaloupe

Wednesday: We are headed down to my sister's for the Thanksgiving weekend.

• breakfast: smoothie 
• lunch: sandwiches and fruit (on the road)
• snack: grapes
• dinner: 
• Not sure yet, we may be at my sister's at that point...if not, we'll find somewhere to stop and eat or eat sandwiches. :)

Thursday: Happy Thanksgiving!

• breakfast: muffins/cereal
• lunch: 
• Turkey
• Mashed Potatoes
• Sweet Potatoes
• Rolls (these ones and these ones)
• And pies (pumpkin, apple, coconut cream, chocolate cream, and lemon meringue) 
• snack: nothing
• dinner:
• leftovers

Friday:

• breakfast: muffins/cereal
• lunch: leftovers
• snack: nothing
• dinner:
• not sure yet...

Saturday: 

• breakfast:  muffins/cereal
• lunch: leftovers
• snack: nothing
• dinner: 
• Dutch oven ribs and potatoes

White Chocolate Peppermint Cream Pie

Thanksgiving is just over a week away!  Do you know what you are going to eat?  Do you need ideas for pies?  Well, here's one that's not your normal Thanksgiving Pie, hope you enjoy it!

White Chocolate Peppermint Cream Pie
1 8-9" pie shell, baked (instructions are below, for baking the pie shell, also the recipe for the pie crusts makes 3 single crust pies...I make a full batch and freeze what I don't need)
2 1/2 cups So Delicious Coconut Milk Beverage or other non-dairy milk
1/2 cup agave nectar or honey
1/3 cup GF flour blend
1/4 teaspoon salt
3 egg yolks, slightly beaten
2 1/2 oz pure cocoa butter, melted
1 tablespoon vanilla

1 can coconut cream or full-fat coconut milk, chilled
1 1/2 tablespoons agave or honey
1/2 teaspoon vanilla
4-5 drops Peppermint essential oil or 1 teaspoon peppermint extract (more or less to taste)
1/2 oz dairy-free mini chocolate chips, melted

Directions
Have the baked pie shell ready. To bake my pie crust, prep it as outlinehere. Once prepped and in the pie tin, prick the bottom ~8 times with a fork. Cover it with a double layer of aluminum foil and bake at 450F for 8 minutes. Remove the foil and bake for another 5-6 minutes. Remove from the oven and allow it to cool on a cooling rack.

In a saucepan, scald the milk and agave. In another saucepan, combine the flour and salt. Gradually whisk in the scalded milk.

Cook on medium heat, stirring constantly, until thickened. Cover and cook for two more minutes, stirring occasionally. 

Stir a small amount of the hot mixture into the beaten yolks, to temper them, then add the yolks into the hot mixture. Cook for another minute, stirring constantly.

Remove from heat and add in the cocoa butter and vanilla. Let the mixture sit until lukewarm.

When the mixture has cooled, pour the mixture into the pie shell. Allow to chill in the fridge before  topping with peppermint coconut whipped cream.

While the pie is chilling, remove the top portion of coconut cream from the can of coconut milk, leaving the water behind in the can.  Place the cream in a stand mixer and whip on high until soft peaks form.  Mix in the agave, vanilla, and peppermint.  Spread even over the pie and drizzle melted chocolate over the top.

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

Weekly Menu (11/17/13-11/23/13)

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

• lettuce
• cucumber
• carrots
• sweet potatoes
• russet potatoes
• mangoes
• pomegranates
• clementines (or satsumas, not sure which)
• grapes
• apples
• bananas

We also got the hostess add on pack:

• butter lettuce
• pineapple (which my brother got)
• cranberries
• herbs (sage, rosemary, thyme, and parsley)
• potatoes
• parsnips
• green apples
• limes
• onion

The kids are in school now so breakfasts will consist of their choice of:

• cereal
• muffins (banana chocolate chip, blueberry, pumpkin chocolate chip, or double chocolate zucchini muffins)
• scrambled eggs and toast
• hot cocoa
• etc.

 lunches will consist of:

• Sandwiches (Peanut Butter and Jelly or Ham)
• or Pizza Flatbreads (Schar crispbread topped with cheese and pepperoni)
• or Crackers, veggies, and hummus
• chips or crackers
• fruit (usually apples or bananas)
• milk

Sunday: 

• breakfast:  smoothie
• lunch: leftovers
• snack: cucumbers and hummus
• dinner:
• pot roast with potatoes, parsnips, carrots, etc.
• rolls
• green salad

Monday:

• breakfast: scrambled eggs with veggies
• lunch: leftovers
• snack: carrots with hummus
• dinner:
• chili
• baked potatoes/sweet potatoes
• clementines

Tuesday:

• breakfast: smoothie
• lunch: leftovers
• snack: apple slices and peanut butter
• dinner:
• BBQ ribs
• oven fries/sweet potato fries
• green salad

Wednesday: I will be teaching a GF cooking class that night at Macey's in Providence, UT at 7pm on Pies and Crisps (and I'll be using up most of my apples for that) :)

• breakfast: scrambled eggs with veggies
• lunch: leftovers
• snack: grapes
• dinner:
• sweet chicken
• homemade tortillas
• basmati rice
• green salad

Thursday:

• breakfast: smoothie
• lunch: leftovers
• snack: cucumbers and hummus
• dinner:
• french toast
• ham steaks
• cranberry-pomegranate sauce (modifying it to use with honey, instead of sugar)
• hashbrowns

Friday:

• breakfast: scrambled eggs with veggies
• lunch: leftovers
• snack: clementine
• dinner:
• Potato soup
• green salad
• carrot sticks

Saturday: 

• breakfast:  green smoothie
• lunch: leftovers
• snack: apples and cashews
• dinner: 
• Calzones
• green salad

Persimmon Banana Smoothie

I love the change of seasons, because we get a change in produce.  We've been eating Persimmons the last few weeks, and have been quite enjoying them.  I usually just peel them and pop them in my mouth, but they work really great in smoothies, too, and that's usually how I can get my kids to eat them.

Persimmon Banana Smoothie
2 ripened fuyu persimmons
1 banana
1 cup almond milk or other nondairy milk
6-8 ice cubes (or you could add in 1 cup of frozen pineapple, instead of the ice cubes)

Directions
Place all ingredients in a blender and blend until smooth.

This post was shared on Slightly Indulgent Tuesdays, Gluten Free Tuesdays, Waste Not Want Not Wednesdays, Gluten Free Wednesdays, Allergy Free Wednesdays, Whole Food Fridays, and Gluten Free Fridays.

Weekly Menu (11/10/13-11/16/13)

This week in our Bountiful Basket we got:

• lettuce
• zucchini
• cabbage
• spinach
• asparagus
• tomatoes
• mushrooms
• clementines
• watermelon
• coconut
• bananas

We also got the add on pack of root vegetables:

• russet potatoes
• red potatoes
• sweet potatoes
• beets
• onion
• green onions
• garlic
• carrots

We also has persimmons, apples, and celery

The kids are in school now so breakfasts will consist of their choice of:

• cereal
• muffins (banana chocolate chip, blueberry, pumpkin chocolate chip, or double chocolate zucchini muffins)
• scrambled eggs and toast
• hot cocoa
• etc.

 lunches will consist of:

• Sandwiches (Peanut Butter and Jelly or Ham)
• or Pizza Flatbreads (Schar crispbread topped with cheese and pepperoni)
• or Crackers, veggies, and hummus
• chips or crackers
• fruit (usually apples or bananas)
• milk

Sunday: 

• breakfast:  fasting (as part of my religion)
• lunch: fasting
• snack: fasting
• dinner:
• grilled steak
• baked potatoes
• roasted asparagus
• green salad

Monday:

• breakfast: scrambled eggs with veggies
• lunch: leftovers
• snack: carrots and celery with hummus
• dinner:
• chicken nuggets
• oven fries (and sweet potato fries)
• sliced watermelon

Tuesday:

• breakfast:  green smoothie
• lunch: leftovers
• snack: apple slices and peanut butter
• dinner:
• tacos with homemade tortillas
• sliced watermelon

Wednesday:

• breakfast: scrambled eggs with veggies
• lunch: leftovers
• snack: veggies and hummus
• dinner:
• grilled ham and cheese (Daiya) sandwiches
• tomato soup
• roasted zucchini, beets and red potatoes

Thursday:

• breakfast:  green smoothie
• lunch: leftovers
• snack: apple slices and peanut butter
• dinner:
• one-eyed sandwiches
• ham steaks
• hashbrowns

Friday:

• breakfast: scrambled eggs with veggies
• lunch: leftovers
• snack: veggies and hummus
• dinner:
• Pizza
• green salad

Saturday: 

• breakfast:  green smoothie
• lunch: leftovers
• snack: apples and cashews
• dinner: 
• clam chowder
• green salad

Happy Birthday to my Little Man!

My youngest is turning 6 today, so I may or may not get my essential oils post in.  Here's what I've been doing instead:

It's definitely not professional quality work, but he loves it...he told me exactly how he wanted it painted and everything. :)

Indian Spiced Chicken Soup

So, I have this chicken that I absolutely love.  The marinade is divine.  The last time I made it, I had the thought that those spices would make for a great soup base...so, I finally have made it, and it does, in fact, make an absolutely amazing soup!

Indian Spiced Chicken Soup
2-3 tablespoons coconut oil
3/4 cup onion, finely diced
3 cloves garlic, minced
1/2 teaspoon nutmeg
1/2 teaspoon  ground coriander
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 pound boneless, skinless chicken breasts (or thighs)
3 medium potatoes, cubed (about 2-3 cups)*
4 cups chicken stock or broth
2  cups chopped kale*
1 can coconut milk (I used Trader Joe's Lite Coconut Milk)
juice of one lime (~2 tablespoon)
3/4 teaspoon salt
1/2 teaspoon pepper

Directions
In a large sauce pan heat coconut oil over medium high heat, add onion and cook until transparent.  Add in garlic and cook for another minute.

Stir in seasoning and cook for a minute, then add in the chicken, potatoes, and chicken stock.  Bring the mixture to a boil, then lower the heat and simmer for 15-20 minutes, or until chicken is cooked through and potatoes are tender.

Remove the chicken from the pot, and allow it to cool for a few minutes, before shredding or cubing it. Return the meat to the pot and add the kale, coconut milk, lime juice and salt and pepper and heat through.

*You could substitute any vegetable you want for the potatoes and kale...cauliflower, chickpeas, broccoli, etc., would all be delicious in this soup.


This post was shared on Slightly Indulgent Tuesdays, Gluten Free Tuesdays, Allergy Free Wednesdays, Gluten Free Wednesdays, Waste Not Want Not Wednesdays, Gluten Free Fridays, and Whole Food Fridays.