Tuesday, February 25, 2014

Corn-Free Dogs

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My older son isn't the best eater.  He has a really small appetite and it's hard to get him to eat enough.  So, in an attempt to find something he'll eat without a fight I created these "corn dogs" by adapting my corn-free cornbread recipe.  I can't handle corn, my family does just fine with it...but I'm not making two meals, so these are corn-free corn dogs and you wouldn't even know unless you were told!  And yes, my son ate them and enjoyed them.  And even came back later for more.  They are the perfect kid-friendly meal.


Corn-Free Dogs
1/2 cup millet flour
2 tablespoons sorghum flour
1/4 cup tapioca starch
1/4 cup potato starch
1 teaspoon baking powder
1/2 teaspoon xanthan or guar gum
1/2 teaspoon salt
3/4 cup dairy-free milk
1 egg
2 tablespoons oil of choice (coconut, grapeseed, canola, etc)
2 tablespoons honey
starch of choice (I used potato starch)
8 GF hot dogs

Directions
Preheat 2-3 inches oil in a large pot over medium/medium high heat.

In a medium bowl, combine the flours, starches, baking powders, xanthan gum, and salt.  Add in the milk egg, canola oil and honey.  Mix until smooth and pour into a tall glass.

Insert wooden skewers into the hot dogs, coat them with potato starch, then dip them into the batter, making sure it's evenly coated.

Fry 2-3 at a time for about 3 minutes or until they are nice and golden brown.  Drain on paper towels before serving.

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

Saturday, February 22, 2014

Weekly Menu (2/23/14-3/1/14)

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This week in our Bountiful Basket (which I share with my brother) we got:
  • bananas
  • apples
  • pears
  • oranges
  • lettuce
  • spinach
  • broccoli
  • asparagus
  • cucumbers
  • baby bell peppers
  • acorn squash
  • snow peas
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: smoothie
  • lunch: sandwiches
  • snack: veggies and hummus
  • dinner:
Monday:
  • breakfast: scrambled eggs with veggies
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
    • Chili topped baked potatoes
    • green salad
    • sliced oranges
Tuesday: 
  • breakfast: smoothie
  • lunch: leftovers
  • snack: cucumbers and hummus
  • dinner:
Wednesday:
Thursday:
  • breakfast: scrambled eggs and veggies
  • lunch: leftovers
  • snack: apple
  • dinner:
Friday:
  • breakfast: smoothie
  • lunch: leftovers
  • snack: cashews
  • dinner: 
Saturday: 
  • breakfast:  scrambled eggs and veggies
  • lunch: sandwiches
  • snack: apple slices and peanut butter
  • dinner: 
    • Hamburgers
    • green salad
    • oven fries

Sunday, February 16, 2014

Weekly Menu (2/16/14-2/22/14)

Yum
This week in our Bountiful Basket (which I share with my brother) we got:
  • lettuce
  • spinach
  • pineapple
  • carrots
  • avocado
  • potatoes
  • pears
  • onions
  • leeks
  • clementines
  • tomatoes
We also got an add-on pack of blackberries and the Asian pack add-on which contained:

  • limes
  • snow peas
  • cilantro
  • turmeric (actual fresh turmeric root!)
  • ginger
  • lemongrass
  • Thai chilies
  • green onions
  • onions
  • basil
  • napa cabbage
  • bok choy
  • celery

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: smoothie
  • lunch: sandwiches
  • snack: veggies and hummus
  • dinner:
    • Potato Leek Soup
    • Rolls
    • Green Salad
Monday:
  • breakfast: scrambled eggs with Asian veggies
  • lunch: leftovers
  • snack: veggies and hummus
  • dinner:
    • Hamburgers on homemade buns
    • Oven Fries
    • Veggie sticks and hummus
Tuesday: 
  • breakfast: smoothie
  • lunch: leftovers
  • snack: clementine
  • dinner:
    • Tamales (for my family, leftovers for me)
    • Green Salad
    • pear slices
Wednesday:
  • breakfast: smoothie
  • lunch: Leftovers
  • snack: almonds
  • dinner:
    • Chicken stir fry
    • Rice 
    • clementines
Thursday:
  • breakfast: scrambled eggs and veggies
  • lunch: leftovers
  • snack: apple
  • dinner:
Friday:
  • breakfast: smoothie
  • lunch: leftovers
  • snack: cashews
  • dinner: 
Saturday: 
  • breakfast:  scrambled eggs and veggies
  • lunch: sandwiches
  • snack: apple slices and peanut butter
  • dinner: 
    • Hot dogs
    • green salad
    • oven fries

Tuesday, February 11, 2014

Black Pepper Beef

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To celebrate the Chinese New Year, my coworkers and I had a potluck lunch.  One coworker brought an amazing Black Pepper Chicken dish.  I wanted to recreate it and home, but didn't have any chicken, so I turned it into Black Pepper Beef, super easy and super delicious!

Also, just a reminder, I'll be teaching a webinar tonight on essential oil basics and some of the best essential oils to have in your home.  If you would like to be a part of it, go here to register. I hope to 'see' you there!


Black Pepper Beef
3/4 lb sirloin steak or similar
1 tablespoon GF soy sauce
3 tablespoons Corn Starch
1 tablespoon canola or coconut oil
1 small onion, peeled and cut into wedges
4 stalks celery, cut into large pieces
1 stalk of green onion, diced
grated fresh ginger, to taste (optional)
1 tablespoon Gluten Free Soy sauce or Coconut Aminos
1 teaspoon vinegar
1/2 tablespoon black pepper
Salt, to taste

Directions:
Cut the beef into thin slices, about 1/4" thick.  Toss the pieces with soy sauce, then evenly coat them with the corn starch.  Evenly spread the beef out on a wire rack set atop a sheet pan, and place the beef in the freezer for about 30 minutes.

Heat up a deep fryer to about 375F.  Fry about 1/4 of the beef at a time, for about 3 minutes.  Allow the beef to drain on paper towels while you cook the remainder of the beef.

Heat a wok or skillet over medium high heat and add in the oil.  Saute the onion and celery for about 5 minutes, until it it tender crisp.  Add in the beef, ginger, green onion, soy sauce, vinegar, and salt and pepper. Cook until heated through and well mixed.

Serve over rice.

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

Saturday, February 8, 2014

Weekly Menu (2/9/14-2/15/14)

Yum
This week in our Bountiful Basket (which I share with my brother) we got:
  • lettuce
  • broccoli
  • asparagus
  • cucumbers
  • leeks
  • zucchini
  • blackberries
  • oranges
  • apples
  • bananas
  • strawberries
  • grapefruit
We also got an add-on pack of additional blackberries

The kids' breakfasts will consist of their choice of:
 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
  • chips or crackers
  • fruit (usually apples or bananas)
  • milk
Sunday:
  • breakfast:  scrambled eggs and grapefruit
  • lunch: sandwiches
  • snack: oranges and cashews
  • dinner:
    • London Broil
    • baked potatos
    • roasted broccoli and asparagus
    • green salad
Monday:
  • breakfast: smoothie
  • lunch: leftovers
  • snack: banana
  • dinner:
Tuesday: 
  • breakfast: scrambled eggs and veggies
  • lunch: leftovers
  • snack: cucumbers and hummus
  • dinner:
Wednesday:
  • breakfast: smoothie
  • lunch: Leftovers
  • snack: banana and peanut butter
  • dinner:
    • crepes stuffed with ham and eggs, peanut butter, fruit, etc

Thursday:
  • breakfast: scrambled eggs and veggies
  • lunch: leftovers
  • snack: apple
  • dinner: Date Night (instead of tomorrow when it will be crazy)
    • Sandwiches or hot dogs for the kids :)
Friday:
  • breakfast: smoothie
  • lunch: leftovers
  • snack: cucumbers and hummus
  • dinner: 
Saturday: 
  • breakfast:  scrambled eggs and veggies
  • lunch: sandwiches
  • snack: apple slices and peanut butter
  • dinner: 

Monday, February 3, 2014

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

Yum
Sorry I'm so slow in getting this up this week.

This week in our Bountiful Basket (which I share with my brother) we got:
  • lettuce
  • broccoli
  • celery
  • roma tomatoes
  • green peppers
  • zucchini
  • blackberries
  • asian pears
  • apples
  • bananas
We also got the some add-on packs that included:
  • Pineapple
  • Coconut 
  • mint
  • limes
  • plantain
  • jicama
  • carrots
  • snow peas
  • avocado
  • jalapeno
  • garlic
  • onion
  • cherry tomatoes
  • tomatoes
  • mushrooms
  • green onions
  • cilantro

The kids' breakfasts will consist of their choice of:
 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
  • chips or crackers
  • fruit (usually apples or bananas)
  • milk
Sunday:
  • breakfast:  fasting
  • lunch: fasting
  • snack: fasting
  • dinner:
    • leftovers
Monday:
  • breakfast: smoothie
  • lunch: leftovers
  • snack: Asian pear
  • dinner:
Tuesday: 
  • breakfast: scrambled eggs and veggies
  • lunch: leftovers
  • snack: celery sticks and peanut butter
  • dinner:
Wednesday:
  • breakfast: smoothie
  • lunch: Leftovers
  • snack: banana and peanut butter
  • dinner:
Thursday:
  • breakfast: scrambled eggs and veggies
  • lunch: leftovers
  • snack: apple
  • dinner: 
Friday:
  • breakfast: smoothie
  • lunch: leftovers
  • snack: snow peas and hummus
  • dinner: 
Saturday: 
  • breakfast:  scrambled eggs and veggies
  • lunch: sandwiches
  • snack: apple slices and peanut butter
  • dinner: