Monday, November 24, 2014

Persimmon Muffins

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I'm sorry, once again, for not posting very often.  Life gets busy and takes unexpected turns.  My life took one of those turns a couple of weeks ago, when my boys and I were in a horrible car accident on our way to school.  We were very blessed and protected, and were able to come out of it with just cuts, bumps, and bruises.  What people don't realize when you go through something like that and just narrowly escape with your lives, is the emotional trauma you face.  Everyone has gone on with their lives, and because we all are doing well, I think they all assume we are emotionally fine, too. Emotionally, it's been a roller coaster ride, I'm so grateful I have both of my boys alive and well, but every time I see a car wreck like mine on the news in which someone is killed or critically injured (which happens at least a few times a week) I spin into those what if questions, and sorrow for the family that just went through the wreck, guilt that we were okay and they weren't...I know it's confusing and it's hard to explain, but it's what has been consuming me lately.  I know most of you won't even read this, you've already scrolled down to the recipe, because that's why you came to this page.  But the few of you that actually take the few minutes to read my message, please understand that I enjoy my blog, but it's taken a backseat to life right now.  I'm with my family and I'm valuing my time with them a little bit more, and you should do the same.  With that said, it's Thanksgiving time, right?  How about a new fall recipe to have at your Thanksgiving feast (or for breakfast that morning, or any other time, really)?


These Persimmon muffins are like little coffee cakes, they are so delicious with just the right amount of spices added.  They really are the perfect fall treat.  I had a bunch of persimmons to work with this year and have enjoyed baking with them. I used the Fuyu persimmon in the recipe.  I found it's easiest to cut the persimmons in half, then scoop out the flesh, inside of trying to peel it.  Then it is quick work to puree them for this recipe.


Persimmon Muffins
1/2 cup palm oil shortening
1 cup sugar
2 eggs
1 3/4 cup persimmon puree
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt

Directions:
Preheat oven to 325F, and lightly grease or line muffin tins.

Cream shortening and sugar until light and fluffy.  Add eggs, mixing well after each one.  Add the persimmon puree and mix until well blended.

In a separate bowl, combine remaining ingredients.  Gradually add the flour mixture to the persimmon mixture and stir until combined.

Scoop into muffin tins, and top with struesel (recipe below) and bake 30 minutes. 

This can also be made into a bread loaf, just use a standard bread pan (9x5") and bake for 1 hour.

Streusel Topping
1/2 cup sugar
1/4 cup dairy-free margarine
1/2 tablespoon cinnamon

Directions:
combine together and cut in margarine until it's well combined and forms a crumbly topping. Sprinkle on top of muffins before baking.

This post was shared on Allergy Free Wednesday and Gluten Free Wednesday.

Tuesday, November 4, 2014

Pumpkin Pancakes

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I have quite a few recipes that I need to put up here on the blog...I just haven't had a chance to do it.  But, I have finally added my pumpkin pancakes.  This recipe is just a modification of my Honey Oat Pancakes, which is a staple in our house.



I topped mine with whipped coconut cream...incredibly easy to do and absolutely delicious with these pancakes.  Simply chill full fat coconut milk.  Then scoop the solid cream off the top and whip it with sugar (amount depends on how sweet you want it) until soft peaks form.


Pumpkin Pancakes
3/4 cup dairy-free milk or water
1 teaspoon lemon juice
1/2 cup pumpkin puree
1 large egg
1 tablespoon oil of choice (I use melted coconut oil)
1 1/2 cups gluten free oat flour
1 1/2 tablespoons packed brown sugar or coconut sugar
1 teaspoon baking powder
1/2  teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt

Directions
In a small bowl mix together milk and lemon juice and allow it to sit for a few minutes.  Add in pumpkin puree, egg, and oil.

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

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.

This post was shared on Allergy Free WednesdayGluten Free Wednesday, and Gluten Free Friday.

Tuesday, October 21, 2014

Giant Oatmeal Chocolate Chip Cookies

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I'm going to try and be a little better about posting, still can't make any promises, because my life is that hectic and busy right now.  But, I do have a recipe for you today, and it's a fun one, so enjoy.

There is a bakery here in town, Old Grist Mill, that makes these gigantic oatmeal chocolate chip cookies that I used to eat all the time.  My boys have never experienced gigantic cookies from there, so I decided to recreate them...and they are amazing, so much better than the bakery (mainly because we had 18 to enjoy instead of 1 each). :)





Oatmeal Chocolate Chip Cookies
1 cup dairy-free margarine (2 sticks), softened
1 cup packed brown sugar
1/2 cup sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
2-2 1/2 cups gluten-free flour blend (depending on your altitude, the higher you are the more flour you may want to add)
1 cup gluten free quick-cooking oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
2 cups dairy-free chocolate chips (I used a combination of Enjoy Like mega chunk and mini chips)

Directions
Preheat oven to 325F and line large baking sheets with parchment paper.  Combine the margarine and sugars and mix until fluffy.  Add in the egg, egg yolk and vanilla and mix well.

In a separate bowl combine the flour blend, oats, baking soda, baking powder, and salt.  Add into the butter mixture and mix well.  Stir in the chocolate chips until just mixed.

Using a 1/4 cup ice-cream scoop (this scoop is also perfect for muffins and cupcakes), drop dough by scoopful onto the prepared sheets (I did 6 per sheet) and bake for about 15 minutes or until the edges are golden brown and the centers are just set.

Remove from oven and allow to cool on sheets for 5-10 minutes, then remove to a cooling rack to finish cooling.  Makes 18 very large cookies.

This post was shared on Allergy Free WednesdaysGluten Free Wednesdays, and Gluten Free Fridays.

Tuesday, October 14, 2014

Bacon Wrapped BBQ Potatoes

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Sorry for my lack of posting.  I have been thinking a lot about the blog, just haven't had time to do much with it.  I'm a full time mom, I also work full-time outside the home, coach my son's Odyssey of the Mind team, babysit my nephew twice a week, serve as the primary president in my ward (I'm a Mormon, you can learn more about us here, the primary is the organization over all of the children ages 1 1/2 to 12) and teach wellness classes (understanding and using essential oils has changed my life as much as changing my diet has, if you want to learn more comment below and I'll contact you).  My plate is a little bit full, but I do feel bad for neglecting the blog.  I won't be consistent at all going forward with my posting, but when I have a really good recipe to share, I'll try to get it posted.

Thanks for sticking around even though not much has been happening, I promise this recipe was worth the wait.  So, if you are looking for a different way to serve potatoes, or need to bring a side dish to a potluck and want to wow everyone...this is the dish.  It's incredibly easy to make and it's delicious!

I basically just kicked this recipe up a notch by bacon wrapping it.


Bacon Wrapped BBQ Potatoes
1 tablespoon chili powder
1/2 tablespoon seasoned salt
1/2 teaspoon garlic powder
2 tablespoons packed brown sugar or coconut sugar
1 1/2 pounds red or white potatoes cut in quarters (or halves or eighths depending on your potatoes)
1 tablespoon oil of choice
10-12 slices bacon, cut in half (you may need more or less, depending on how you cut up your potatoes)

Directions

Preheat your oven to 425°F. In a small bowl, combine the chili powder, seasoned salt, garlic powder, and sugar until even mixed.  Set aside.

In a gallon sized Ziploc bag, toss the potatoes with the oil until evenly coated, add in the seasoning mix and toss to coat.  Wrap a bacon half around each piece of potato and secure with a toothpick.

Arrange potatoes on a greased cookie sheet and bake at 425°F for 30-40 minutes, turning halfway through, or until potatoes are tender and bacon is crispy.

This post was shared on GF & DIY Tuesdays, Gluten Free Wednesdays,  Allergy Free Wednesdays, and Gluten Free Fridays.

Monday, September 1, 2014

Weekly Menu (8/31/14-9/6/14)

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Do you ever feel so busy you don't even have time to breath?  Yeah, that's me right now.  Sorry for not putting up a menu last week, it was done, just never got typed up.  But, this week's is done and up!

This week in our Bountiful Basket (we share with my brother) we got the basket plus an add-on grill pack:
  • celery
  • lettuce
  • cauliflower
  • cherry tomatoes
  • yellow and green bell peppers
  • red potatoes
  • yellow onions
  • avocados
  • watermelon
  • limes
  • plums
  • bananas
  • portobello mushrooms
  • zucchini
  • yellow squash
  • white asparagus
  • green onions
  • corn
  • green chilis
Plus, I have peaches from my grandpa's tree and raspberries from our bushes that I plan on using to make fruit crisp.

The kids' breakfasts will consist of their choice of:
School lunch choices for the kids will include:
  • Peanut Butter or Ham  sandwiches
  • veggies and hummus
  • chips and salsa
  • ham and crackers (my boys like the Schar table crackers for this)
Sunday:
  • breakfast: scrambled eggs with veggies
  • lunch: sandwiches
  • snack: plum
  • dinner:
    • Ribs
    • roasted red potatoes
    • roasted white asparagus
    • corn on the cob
    • fresh raspberries straight from the garden :)
Monday:
  • breakfast: muffins and fruit
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
    • hot dogs
    • watermelon
    • veggie sticks
    • salad
Tuesday: 
  • breakfast: scrambled eggs and veggies
  • lunch: leftovers
  • snack: plums
  • dinner:
Wednesday:
  • breakfast: smoothie
  • lunch: Leftovers
  • snack: veggies and hummus
  • dinner: 
Thursday:
  • breakfast: muffins and fruit
  • lunch: leftovers
  • snack: plums
  • dinner:
Friday:
  • breakfast: eggs and veggies
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner: 
Saturday: 
  • breakfast: smoothie
  • lunch: sandwiches
  • snack: veggies and hummus
  • dinner: 
    • Hamburgers
    • oven fries
    • salad

Tuesday, August 19, 2014

Weekly Menu (8/17/14-8/23/14)

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Okay better late than never...sorry this is so late going up, life has gotten a bit crazy!

This week in our Bountiful Basket (we share with my brother) we got the basket plus an add-on pack of strawberries:
  • celery
  • tomatoes
  • bell peppers
  • cauliflower
  • carrots
  • red potatoes
  • onion
  • cantaloupe
  • papaya
  • plums
  • grapes

The kids' breakfasts will consist of their choice of:
School starts on Thursday, until then lunches will be at the sitter's, after that the boys will be bringing lunches from home, choice will include:

  • Peanut Butter or Ham  sandwiches
  • veggies and hummus
  • chips and salsa
  • ham and crackers (my boys like the Schar table crackers for this)


Sunday:
  • breakfast: left over pizza and smoothies
  • lunch: sandwiches
  • snack: grapes
  • dinner:
    • Pot Roast with carrots, celery, onions, and potatoes
    • corn on the cob
    • biscuits
Monday:
  • breakfast: leftover potatoes and roast
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
    • sandwiches
    • corn on the cob
    • veggies and hummus
Tuesday: 
  • breakfast: scrambled eggs and veggies
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
    • tacos with Rudi's Tortillas
    • cantaloupe
    • papaya
Wednesday:
  • breakfast: smoothie
  • lunch: Leftovers
  • snack: veggies and hummus
  • dinner: 
    • spaghetti
    • corn on the cob
    • roasted cauliflower
Thursday:
  • breakfast: smoothie
  • lunch: leftovers
  • snack: plums
  • dinner:
Friday:
  • breakfast: eggs and veggies
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner: 
    • pizza
    • green salad
    • veggie sticks
Saturday: 
  • breakfast: smoothie
  • lunch: sandwiches
  • snack: veggies and hummus
  • dinner: 

Tuesday, August 12, 2014

Raspberry Sweet Rolls

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Remember my cinnamon rolls? Well, you can make other sweet rolls with the dough, too.  I made these raspberry sweet rolls ages ago and am finally getting around to posting about it. Enjoy!



Raspberry Sweet Rolls
1 cup warm water
1 tablespoon quick rise yeast
1/2 cup sugar, separated
1/4 cup dairy-free margarine
2 eggs
1/4 teaspoon salt
1/4 cup margarine, melted
~1/3 cup raspberry freezer jam (enough to spread across the dough)

Directions
Preheat oven to 375F.  Grease an 9X13 pan and set aside.

In a small bowl mix together the warm water, yeast, and 1 tablespoon sugar.  Allow the mixture to proof for about 5 minutes.

In a large mixing bowl, cream together the remaining sugar and the margarine.  Add in the eggs and then the yeast mixture.  Slowly add in the flour and salt and mix on high for about 2 minutes.

Dust a long sheet of parchment paper with gluten free flour and spread the dough out onto it.  Place a second parchment paper on top of the dough, and roll it out to a nice long rectangle about 1/4"-1/2" thick.  Remove the top parchment paper and brush the dough with the melted margarine from edge to edge.  Spread the jam evenly over the butter, covering from edge to edge.  Pick up the short end of the parchment paper and begin to carefully roll the dough over itself, while peeling off the parchment paper.

Cut the roll into 1-1 1/2" piece and gently place them into the prepared baking dish.  Let the rolls rise for 30-40 minutes.

Bake and 375F for 20-25 minutes. Remove from oven and flip out onto a plate and top with the vanilla glaze.

Vanilla Glaze
2 cups powdered sugar
1 tablespoon dairy-free margarine, melted
1 teaspoon vanilla
2-4 Tablespoons dairy-free milk

Directions
Whisk all ingredients together in a bowl and pour generously over sweet rolls.

This post was shared on Gluten-Free & DIY Tuesday, Allergy Free WednesdayGluten Free Wednesday, and Gluten Free Friday.

Sunday, August 10, 2014

Weekly Menu (8/10/14-8/16/14)

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This week in our Bountiful Basket (we share with my brother) we got the basket plus an add-on pack of strawberries:
  • melon
  • butter lettuce
  • iceberg lettuce
  • potatoes
  • plums
  • grapes
  • limes
  • cucumbers
  • bananas
  • beets
  • broccoli
  • fennel
  • strawberries

The kids' breakfasts will consist of their choice of:
School's out so lunches will be at the sitter's.

Sunday:
Monday:
  • breakfast: zucchini bread, plum
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
    • sweet pork lettuce wrapes (with butter lettuce)
    • rice
    • sliced melon
Tuesday: 
Wednesday:
  • breakfast: smoothie
  • lunch: Leftovers
  • snack: veggies and hummus
  • dinner: 
Thursday:
  • breakfast: smoothie
  • lunch: leftovers
  • snack: peanut butter on toast
  • dinner:
Friday:
  • breakfast: eggs and veggies
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner: 
    • pizza
    • green salad
    • veggie sticks
Saturday: 
  • breakfast: smoothie
  • lunch: sandwiches
  • snack: veggies and hummus
  • dinner: 
    • hamburgers
    • oven fries
    • green salad

Sunday, August 3, 2014

Weekly Menu (8/3/14-8/9/14)

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This week in our Bountiful Basket (we share with my brother) we got the basket plus a grill pack:
  • red grapes
  • figs
  • oranges
  • limes
  • bananas
  • mushrooms
  • zucchini
  • cherry tomatoes
  • radishes
  • avocado
  • cabbage
  • broccoli
  • green onions
  • yellow onions
  • asparagus
  • corn
  • portabellos
  • yellow squash
  • eggplant
  • green chilis

The kids' breakfasts will consist of their choice of:
School's out so lunches will be at the sitter's.

Sunday:
  • breakfast: fasting
  • lunch: fasting
  • snack: fasting
  • dinner:
    • Potato Chip Chicken
    • baked potatoes
    • sauteed veggies (zucchini, eggplant, asparagus, tomatoes, etc.)
    • corn on the cob
Monday:
  • breakfast: toast and peanut butter, figs
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
    • hot dogs
    • oven fries
    • grapes
    • corn on the cobb
Tuesday: 
  • breakfast: toast topped with peanut butter and an orange
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
    • chili
    • baked potatoes
    • steamed broccoli
    • corn on the cob
Wednesday:
  • breakfast: toast and peanut butter, fig
  • lunch: Leftovers
  • snack: veggies and hummus
  • dinner: 
    • sandwiches
    • corn on the cob
    • orange slices
Thursday:
  • breakfast: smoothie
  • lunch: leftovers
  • snack: peanut butter on toast
  • dinner:
    • crepes
    • filled with eggs and ham, or peanut butter, bananas, jelly, etc.
Friday:
  • breakfast: eggs and veggies
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner: 
    • pizza
    • green salad
    • veggie sticks
Saturday: 
  • breakfast: scrambled eggs and veggies
  • lunch: sandwiches
  • snack: veggies and hummus
  • dinner: 
    • sloppy joes
    • oven fries
    • green salad

Sunday, July 27, 2014

Weekly Menu (7/27/14-8/2/14)

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This week in our Bountiful Basket (we share with my brother) we got the basket plus a tropical pack:

  • mango
  • nectarines
  • bananas
  • plantain
  • blueberries
  • lychee
  • mint
  • kiwi
  • mushrooms
  • zucchini
  • lettuce
  • cauliflower
  • broccoli
  • brussel sprouts



The kids' breakfasts will consist of their choice of:
School's out so lunches will be at the sitter's.

Sunday:
Monday:
  • breakfast: smoothie
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
Tuesday: 
  • breakfast: toast topped with peanut butter and nectarine
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
Wednesday:
  • breakfast: scrambled eggs and veggies 
  • lunch: Leftovers
  • snack: veggies and hummus
  • dinner: we will be at a Cub Scout Pack Meeting:
    • hot dogs
    • chips
    • baked beans
    • fruit
Thursday:
Friday:
  • breakfast: leftover waffles
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner: 
    • pizza
    • green salad
    • veggie sticks
Saturday: 
  • breakfast: scrambled eggs and veggies
  • lunch: sandwiches
  • snack: veggies and hummus
  • dinner: 
    • hamburgers
    • oven fries
    • green salad

Monday, July 21, 2014

Weekly Menu (7/20/14-7/26/14)

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We got back from our camping trip yesterday, so no Bountiful Basket and our menu is a little slow in going up...but here it is:

The kids' breakfasts will consist of their choice of:
School's out so lunches will be at the sitter's.

Sunday:
  • breakfast: banana chocolate chip muffins, hashbrowns, and bacon
  • lunch: sandwiches
  • snack: nothing
  • dinner:
    • sandwiches, taquitos, leftovers...whatever we can find. :)
Monday:
Tuesday: 
  • breakfast: toast topped with peanut butter and plums
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
Wednesday:
  • breakfast: scrambled eggs and veggies 
  • lunch: Leftovers
  • snack: veggies and hummus
  • dinner:
    • chili
    • fritos/beanitos
    • green salad
Thursday:
  • breakfast: toast, bananas, and almond butter
  • lunch: leftovers
  • snack: peaches
  • dinner:
Friday:
Saturday: 
  • breakfast: scrambled eggs and veggies
  • lunch: sandwiches
  • snack: veggies and hummus
  • dinner: 
    • hamburgers
    • oven fries
    • green salad

Creamy Pesto Zoodles and A Veggetti Review and Giveaway!

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Spiralized veggies seem to be all the craze lately, and I love it.  And with all the craze going on, I got the opportunity to try out the Veggetti®.  It's compact and really incredibly easy to use.  It can easily be stored with my small kitchen utensils when not in use and it's dishwasher safe.  It fits perfectly for what I need.  I love it!


Here's some more info about Veggetti®:
  • It turns vegetables into delicious, healthy spaghetti, instantly
  • By using zucchini, squash, carrots, cucumbers, and potatoes, the Veggetti® creates thick or thin pasta with significantly less calories and carbs than traditional noodles.
  • Ordinary pasta has 800 calories and 160 grams of carbs compared to 60 calories and 8 grams of carbs using Veggetti®!
  • Great for those who are trying to make healthier food choises, diabetics, or on gluten-free diets
  • The Veggetti® is quick & easy to use, has stainless steel blades, and is dishwasher safe
  • Veggetti® is available at Walmart, Bed Bath and Beyond, Walgreens, CVS, and other fine retailers nationwide
If you would like to learn more or get a Veggetti® of your own go to the Veggetti® website: www.getveggetti.com.


So, I thought I'd share one of the ways I have used my Veggetti® so far. With this wonderful summer recipe.

And I thought I would also give you all the chance to win a Veggetti® plus a $25 dollar visa gift card to go along with it!  All you need to do is leave a comment and tell me how you would use the Veggetti® in your house, include your email address so I can get hold of you if you are the winner. The giveaway will end on July 31st at 11:59pm.


Creamy Pesto 'Pasta'

1/2 cup packed basil leaves
1 1/2 tablespoons pine nuts
1 garlic clove
1/2 tablespoon lemon juice
1/4 teaspoon salt
1 tablespoon olive oil
1/2 avocado
2 small to medium zucchini

Directions
In a blender or food processor, combine everything except the zucchini and blend until smooth.  To create zucchini noodles, simply twist the zucchini through the Veggetti, cut the noodles in half, or smaller depending on how long you like your noodles.  Then blanch the noodles for a couple of minutes or until desired doneness is reached.  Combine the sauce and the noodles and serve.




*The Veggetti, gift card, information, and additional gift pack have been provided by Ontel.


This post was shared on Gluten-Free & DIY Tuesday, Gluten Free Wednesday, Allergy Free WednesdayWaste Not Want Not Wednesday, Gluten Free Friday, and Gluten Free and Natural Thursday.

Sunday, July 13, 2014

Weekly Menu (7/13/14-7/19/14)

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This week in our portion of the  Bountiful Basket (we share with my brother), we got both a basket and an Asian add-on pack:

  • green apples
  • peaches
  • oranges
  • grapes
  • bananas
  • broccoli
  • lettuce
  • tomatoes
  • cabbage
  • carrots
  • cucumber
  • celery
  • bok choy
  • napa cabbage
  • green onions
  • ginger
  • hot peppers
  • onion
  • garlic
  • basil

The kids' breakfasts will consist of their choice of:
School's out so lunches will be at the sitter's.

Sunday:
  • breakfast: scrambled eggs and veggies
  • lunch: veggie sushi rolls
  • snack: nothing
  • dinner:
    • Teriyaki chicken
    • Basmati Rice
    • Stir Fried Veggies
    • Fresh raspberries from our garden
Monday:
  • breakfast: smoothie
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
Tuesday: 
  • breakfast: toast topped with peanut butter and peaches
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
Wednesday:
  • breakfast: scrambled eggs and veggies 
  • lunch: Leftovers
  • snack: veggies and hummus
  • dinner:
    • pizza
    • green salad
    • veggie sticks
Thursday:
  • breakfast: toast, bananas, and almond butter
  • lunch: leftovers
  • snack: peaches
  • dinner:
Friday: We are going to Bear Lake for the Weekend with my family! :)
  • breakfast: scrambled eggs and veggies
  • lunch: sandwiches
  • snack: veggies and hummus, grapes, crackers, watermelon....
  • dinner: 
Saturday: 
  • breakfast:  pancakes, bacon, hashbrowns
  • lunch: sandwiches
  • snack: veggies and hummus, grapes, crackers, watermelon....
  • dinner: 
    • hot dogs
    • barbecue beans
    • leftover fruit and veggies from the rest of the trip

Sunday, July 6, 2014

Weekly Menu (7/6/14-7/12/14)

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This week in our portion of the  Bountiful Basket (we share with my brother), we got both a basket and a Mexican add-on pack:

  • oranges
  • bananas
  • plums
  • grapes
  • cantaloupe
  • broccoli
  • lettuce
  • carrots
  • limes
  • lemon
  • tomatoes
  • avocado
  • green onions
  • garlic
  • variety of peppers
  • cilantro

The kids' breakfasts will consist of their choice of:
School's out so lunches will be at the sitter's.

Sunday:
  • breakfast: fasting
  • lunch: fasting
  • snack: fasting
  • dinner:
    • Barbecue Ribs
    • slow cooked baked potatoes
    • green salad
    • cantaloupe slices
Monday:
  • breakfast: smoothie
  • lunch: leftovers
  • snack: carrots and hummus
  • dinner:
    • Mac & cheese
    • steamed broccoli
    • green salad
Tuesday: 
  • breakfast: toast and fruit
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
Wednesday:
  • breakfast: scrambled eggs and veggies 
  • lunch: Leftovers
  • snack: veggies and hummus
  • dinner:
    • sandwiches
    • veggies and hummus
    • orange slices
Thursday:
  • breakfast: banana and almond butter
  • lunch: leftovers
  • snack: plum
  • dinner:
Friday:
  • breakfast: smoothie
  • lunch: leftovers
  • snack: nectarine
  • dinner: 
    • hamburgers
    • oven fries
    • green salad
Saturday: 
  • breakfast:  toast and fruit
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner: 
    • chili
    • baked potatoes
    • green salad

Monday, June 30, 2014

Peanut Butter Cup Chocolate Cake

Yum
So, it was my birthday yesterday, which means we had birthday cake.  If you follow this blog at all, you know I go all out on birthday cakes.  This one is definitely a keeper...it's a chocolate fudge cake, filled with a peanut butter filling, frosted with a dark chocolate buttercream, and topped off with a peanut butter icing and dairy-free peanut butter cups....yeah, it's divine!






Peanut Butter Cup Chocolate Cake
3/4 cup dairy-free margarine, softened (or butter if you can tolerate it)
2 cups sugar
3 eggs
1 teaspoon vanilla
2 cups GF flour blend
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups dairy-free milk
3 ounces unsweetened chocolate, melted

Directions
Preheat oven to 350F and grease and flour (with GF flour) two 8-9" round cake pans and set aside.

Cream margarine and sugar together until light and fluffy (beat for a few minutes at least).  Add in eggs, one at a time, while mixing, and then mix in the vanilla.

In a separate bowl, combine the dry ingredients.  Add the flour mixture to the creamed mixture, alternating with the dairy-free milk.  Add in the melted chocolate and beat thoroughly.  You are looking for a whipped texture.

Pour the mixture into the prepared pans and bake at 350F for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Peanut Butter Filling
1 1/2 cups creamy peanut butter
3/4 cup powdered sugar
1/2 teaspoon vanilla

Beat ingredients together, then spread (or press, it is thick) the filling on top of one cake layer and place the other cake layer on top of it.

Dark Chocolate Buttercream Frosting
1/2 cup dairy-free margarine, softened
2/3 cup dutch processed cocoa (or Hershey's Special Dark Cocoa)
3 cups powdered sugar
1/3 cup dairy-free milk
1 teaspoon vanilla

Beat ingredients together until desired consistency is reached and top cake with it. Allow frosting to set, before continuing on with the peanut butter icing.

Peanut Butter Icing
1 1/2 cups powdered sugar
1/4 cup creamy peanut butter
1/4 cup dairy-free milk
1/2 teaspoon vanilla

Whisk together ingredients and pour over the top of the cake, smoothing it and allowing it to drip over the sides.  Top with a few Justin Nut Butter Dark Chocolate Peanut Butter cups if desired.


This post was shared on Gluten-Free & DIY Tuesday, Gluten-Free Wednesdays, Allergy Free Wednesdays, Waste Not Want Not Wednesdays, and Gluten-Free Fridays.

Sunday, June 29, 2014

Weekly Menu (6/29/14-7/5/14)

Yum
First of all, it's my birthday...so, Happy Birthday to me!  For those of you that know me, you know that means cake (I always go all out on cake):



I promise the recipe for this one is coming, it's a good one.

This week in our Bountiful Basket we got:

  • lettuce
  • celery
  • broccolettes
  • asparagus
  • corn
  • potatoes
  • tomatoes
  • limes
  • plums
  • nectarines
  • mango
  • bananas


The kids' breakfasts will consist of their choice of:
School's out so lunches will be at the sitter's.

Sunday:
Monday:
  • breakfast: smoothie
  • lunch: leftovers
  • snack: celery and hummus
  • dinner
    • chili
    • baked potatoes
    • roasted asparagus and broccolettes
    • green salad
Tuesday: 
  • breakfast: yogurt (dairy-free) and a banana
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
Wednesday:
  • breakfast: scrambled eggs and veggies 
  • lunch: Leftovers
  • snack: veggies and hummus
  • dinner:
    • sandwiches
    • veggies and hummus
    • nectarine slices
Thursday:
  • breakfast: banana and almond butter
  • lunch: leftovers
  • snack: plum
  • dinner:
Friday:
  • breakfast: smoothie
  • lunch: leftovers
  • snack: nectarine
  • dinner: 
    • hot dogs
    • baked beans
    • green salad
Saturday: 
  • breakfast:  smoothie
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner: 

Monday, June 23, 2014

Weekly Menu (6/22/14-6/28/14)

Yum
We didn't get a Bountiful Basket this week, so we'll just be finishing off the produce that we have.

The kids' breakfasts will consist of their choice of:
School's out so lunches will be at the sitter's.

Sunday:
  • breakfast: scrambled eggs and veggies
  • lunch: leftovers
  • snack: radishes and hummus
  • dinner:
    • Meatloaf
    • Mashed Potatoes
    • sauteed squash
    • corn
Monday:
Tuesday: 
  • breakfast: yogurt (dairy-free) and a banana
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
    • sweet pork
    • basmati rice
    • homemade tortillas
    • green salad
Wednesday:
  • breakfast: scrambled eggs and veggies
  • lunch: Leftovers
  • snack: veggies and hummus
  • dinner:
    • sandwiches
    • veggies and hummus
    • apple slices
Thursday:
  • breakfast: yogurt (dairy-free) and a banana
  • lunch: leftovers
  • snack: apple slices and cashew butter
  • dinner:
Friday:
  • breakfast: scrambled eggs and veggies
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner: 
Saturday: 
  • breakfast:  smoothie
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner: 

Tuesday, June 17, 2014

Chocolate Chip Cookies

Yum
Hey everyone, I am still here.  I have recipes to post, just not time enough to do it as often as I'd like.  But, I thought I would at least post what we made my husband for Father's Day, classic chocolate chip cookies.  Enjoy!


Chocolate Chip Cookies
1 cup dairy-free margarine, softened (or palm oil shortening, butter, etc.)
2 cups brown sugar or coconut sugar
1 tablespoon vanilla
2 eggs
2 3/4 cup GF flour blend
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cups Enjoy Life Semi-Sweet Mega Chunks
1 1/2 cups Enjoy Life Semi-Sweet Mini Chips

Directions
Preheat oven to 375F. Line cookie sheets with parchment paper.  In a mixing bowl, cream together margarine and brown sugar.  Add in vanilla and eggs.  In a separate bowl combine the flour blend, salt, and baking powder.  Mix the flour mixture into the butter mixture, then add in the chocolate chips.

Drop by heaping spoonfuls onto prepared sheets and bake for approximately 12 minutes, or until the edges are golden brown and the cookies are set.  Allow the cookies to sit a few minutes on the warm cookie sheet before removing and cooling completely on cooling racks.

This post was shared on Gluten-Free & DIY Tuesday, Gluten-Free Wednesday, Allergy Free WednesdayWaste Not Want Not Wednesday, and Gluten Free Fridays.

Sunday, June 15, 2014

Weekly Menu (6/15/14-6/21/14)

Yum
This week in our Bountiful Basket we got:
  • bananas
  • blueberries
  • oranges
  • tomatoes
  • red bell pepper
  • zucchini
  • potatoes
  • green onions
  • kale
  • lettuce
  • jicama
  • radishes
We also got the Italian add-on pack, which consisted of:
  • mushrooms
  • zucchini
  • crookneck squash
  • orange bell pepper
  • red onion
  • yellow onion
  • garlic
  • parsley
  • basil
  • rosemary
  • oregano

The kids' breakfasts will consist of their choice of:
School's out so lunches will be at the sitter's.

Sunday:
  • breakfast: breakfast sandwich, fruit
  • lunch: leftovers
  • snack: radishes and hummus
  • dinner:
Monday:
  • breakfast: yogurt (dairy-free) and a banana
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner
Tuesday: 
Wednesday:
  • breakfast: scrambled eggs and veggies
  • lunch: Leftovers
  • snack: veggies and hummus
  • dinner:
    • sandwiches
    • veggies and hummus
    • apple slices
Thursday:
  • breakfast: yogurt (dairy-free) and a banana
  • lunch: leftovers
  • snack: apple slices and cashew butter
  • dinner:
Friday:
  • breakfast: scrambled eggs and veggies
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner: 
Saturday: 
  • breakfast:  smoothie
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner: 
    • pesto grilled chicken.
    • sauteed zucchini
    • roasted potatoes

Monday, June 9, 2014

Weekly Menu (6/8/14-6/14/14)

Yum
This week in our Bountiful Basket we got:
  • grapes
  • cantaloupe
  • tomatoes
  • nectarines
  • cucumber
  • potatoes
  • broccoli
  • corn
  • bananas
  • kale
  • lettuce
  • crookneck squash

The kids' breakfasts will consist of their choice of:
School's out so lunches will be at the sitter's.

Sunday:
  • breakfast: scrambled eggs with veggies
  • lunch: leftovers
  • snack: grapes
  • dinner:
Monday:
  • breakfast: yogurt (dairy-free) and a banana
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner
    • mac and cheese (dairy-free)
    • hot dogs and brats
    • grapes
    • veggies and hummus
Tuesday: 
  • breakfast: yogurt (dairy-free) and a banana
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
Wednesday:
  • breakfast: yogurt (dairy-free) and a banana
  • lunch: Leftovers
  • snack: grapes
  • dinner:
    • sandwiches
    • veggies and hummus
    • apple slices
Thursday:
  • breakfast: yogurt (dairy-free) and a banana
  • lunch: leftovers
  • snack: apple slices and cashew butter
  • dinner:
Friday:
  • breakfast: yogurt (dairy-free) and a banana
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner: 
Saturday: 
  • breakfast:  smoothie
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner: 
    • We'll be at Lagoon, we have vouchers for free meals...but we may just bring some sandwiches.

Sunday, June 1, 2014

Weekly Menu (6/1/14-6/7/14)

Yum
This week in our Bountiful Basket we got:
  • red potatoes
  • asparagus
  • bananas
  • grapes
  • blackberries
  • apples
  • tomatoes
  • lettuce
  • crookneck squash
  • celery
We also got an add-on grilling pack which contained:

  • portobello mushrooms
  • white mushrooms
  • asparagus
  • pineapple
  • poblano peppers
  • bell peppers
  • red corn on the cob
  • green onions



The kids' breakfasts will consist of their choice of:
School's out so lunches will be at the sitter's.

Sunday:
  • breakfast: fasting
  • lunch: fasting
  • snack: fasting
  • dinner:
Monday:
Tuesday: 
Wednesday:
  • breakfast: chili rellenos casserole
  • lunch: Leftovers
  • snack: grapes
  • dinner:
    • sandwiches
    • veggies and hummus
    • apple slices
Thursday:
Friday:
  • breakfast: chili rellenos casserole
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner: 
    • date night, going out to eat
Saturday: 
  • breakfast:  smoothie
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner: 
    • pizza
    • green salad
    • pineapple slices

Monday, May 26, 2014

Weekly Menu (5/25/14-5/31/14)

Yum
This week in our Bountiful Basket we got:
  • strawberries
  • blueberries
  • green apples
  • green chilies
  • red bell peppers
  • red potatoes
  • celery
  • spaghetti squash
  • nectarines
  • limes
  • tomatoes
We also got add-on packs of strawberries and blueberries.


The kids' breakfasts will consist of their choice of:
 and lunches will consist of:
  • Sandwiches (Peanut Butter and Jelly or Ham)
  • or Crackers, veggies, and hummus
  • chips or crackers
  • fruit (usually apples or bananas)
  • milk
Sunday:
  • breakfast: scrambled eggs with veggies and a smoothies
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
    • bbq chicken
    • baked potatoes
    • strawberries
    • carrots and celery with hummus
Monday:
  • breakfast: scrambled eggs with veggies
  • lunch: leftovers
  • snack: nectarine
  • dinner
    • grilled brats
    • sauteed onion and bell peppers
    • strawberries and blueberries
    • roasted red potatoes
Tuesday: 
  • breakfast: scrambled eggs and veggies
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
Wednesday:
  • breakfast: smoothie 
  • lunch: Leftovers
  • snack: hummus and veggies
  • dinner:
    • spaghetti
    • gf pasta
    • spaghetti squash
    • green salad
    • fresh fruit
Thursday:
  • breakfast: scrambled eggs and veggies
  • lunch: leftovers
  • snack: apple slices and cashew butter
  • dinner:
Friday:
  • breakfast: smoothie
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner: 
Saturday: 
  • breakfast:  scrambled eggs with veggies
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner: 

Sunday, May 18, 2014

Weekly Menu (5/18//14-5/24/14)

Yum
This week in our Bountiful Basket we got:
  • bananas
  • pineapple
  • cantaloupe
  • watermelon
  • peaches
  • plums
  • limes
  • grape tomatoes
  • daikon
  • carrots
  • lettuce
  • onions
We also got an add-on of 12 clamshells of blueberries.


The kids' breakfasts will consist of their choice of:
 and lunches will consist of:
  • Sandwiches (Peanut Butter and Jelly or Ham)
  • or Crackers, veggies, and hummus
  • chips or crackers
  • fruit (usually apples or bananas)
  • milk
Sunday:
  • breakfast: bone broth with carrots, zucchini, potatoes, and daikon
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
Monday:
  • breakfast: scrambled eggs with veggies
  • lunch: leftovers
  • snack: nectarine
  • dinner
    • grilled chicken
    • dairy-free alfredo
    • gf pasta
    • green salad
    • fruit salad
Tuesday: 
  • breakfast: scrambled eggs and veggies
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
Wednesday:
  • breakfast: smoothie 
  • lunch: Leftovers
  • snack: hummus and veggies
  • dinner:
Thursday:
  • breakfast: scrambled eggs and veggies
  • lunch: leftovers
  • snack: apple slices and cashew butter
  • dinner:
    • pancakes (with blueberries)
    • bacon
    • hash browns
Friday:
  • breakfast: smoothie
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner: 
Saturday: Our 12th Anniversary!
  • breakfast:  scrambled eggs with veggies
  • lunch: leftovers
  • snack: peaches
  • dinner: 
    • going out to dinner