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

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:

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

 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:
• tacos with homemade tortillas
• green salad
• fruit salad

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:
• apple fritters
• bacon
• hash browns

Friday:

• breakfast: smoothie
• lunch: leftovers
• snack: veggies and hummus
• dinner: 
• pizza
• green salad

Saturday: 

• breakfast:  scrambled eggs with veggies
• lunch: leftovers
• snack: veggies and hummus
• dinner: 
• tiny spicy chicken
• rice
• green salad
• fruit salad

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

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:

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

 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:
• meatloaf
• mashed potatoes
• rolls
• green salad
• fruit salad

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:
• tacos with homemade tortillas
• green salad
• fruit salad

Wednesday:

• breakfast: smoothie 
• lunch: Leftovers
• snack: hummus and veggies
• dinner:
• calzones
• green salad

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: 
• navajo tacos
• carrots sticks and hummus

Saturday: Our 12th Anniversary!

• breakfast:  scrambled eggs with veggies
• lunch: leftovers
• snack: peaches
• dinner: 
• going out to dinner

Cashew Butter Chocolate Chip Cookies

So, I have an obsession with nut butters that aren't peanut butter.  Peanut Butter is okay, but it's way overused, and it's not something that I'll crave.  But a good almond butter, cashew butter or hazelnut butter?  I dream about those ones.  I was craving some cashew butter the other day, so I whipped up a batch.  We then used some for cookies. Seriously, using cashew butter in place of peanut butter works wonders for cookies.  It gives them a richer taste.  These cookies definitely fly off the plate when I make them.  For those of you looking for a healthier, non-refined sugar version I have one here...both versions are equally delicious.

Cashew Butter Chocolate Chip Cookies

1/2 cup (1 stick) dairy-free margarine or ghee, softened
1/2 cup pal oil shortening
1 cup roasted cashew butter
1 cup sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups gluten free flour blend
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups dairy-free chocolate chips (I used a combination of Enjoy Life mini chips and their mega chunks)

Directions

Heat oven to 375 degrees. In a large mixing bowl, cream margarine, shortening, and sugars.  Add eggs and mix well.

Stir together flour blend, baking soda, baking powder, and salt; add to butter mixture and mix well.  Stir in chocolate chips.  Drop by rounded teaspoons onto 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.

Makes about 5 dozen.

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

Weekly Menu (5/11/14-5/17/14)

Happy Mother's Day! This week in our Bountiful Basket we got:

• corn
• carrots
• zucchini
• lettuce
• onions
• cherry tomatoes
• pineapple
• lemons
• bananas
• green apples
• mango
• nectarines

We also got a lunchbox add-on:

• baby carrots
• oranges
• apples
• donut peaches
• apricots
• nectarines

The kids' breakfasts will consist of their choice of:

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

 and lunches will consist of:

• Sandwiches (Peanut Butter and Jelly, egg salad, or Ham)
• or Crackers, veggies, and hummus
• chips or crackers
• fruit (usually apples or bananas)
• milk

Sunday:

• breakfast: cinnamon rolls
• lunch: leftovers
• snack: veggies and hummus
• dinner:
• roast turkey
• mashed potatoes
• corn on the cob
• green salad
• dinner rolls

Monday:

• breakfast: scrambled eggs with veggies
• lunch: leftovers
• snack: apples and cashew butter
• dinner
• turkey sandwiches
• veggies and hummus
• nectarine slices

Tuesday: 

• breakfast: scrambled eggs and veggies
• lunch: leftovers
• snack: veggies and hummus
• dinner:
• Green Chili Turkey tacos with homemade tortillas
• green salad
• mango slices

Wednesday:

• breakfast: smoothie 
• lunch: Leftovers
• snack: hummus and veggies
• dinner:
• turkey curry
• basmati rice
• roasted carrots
• green salad

Thursday:

• breakfast: scrambled eggs and veggies
• lunch: leftovers
• snack: apple slices and cashew butter
• dinner:
• pancakes
• bacon
• hash browns

Friday:

• breakfast: smoothie
• lunch: leftovers
• snack: veggies and hummus
• dinner: 
• calzones
• green salad

Saturday: 

• breakfast:  scrambled eggs with veggies
• lunch: leftovers
• snack: peaches
• dinner: 
• Turkey stroganoff
• gf noodles
• green salad

Cinnamon Rolls

Want some incredible cinnamon rolls that are also incredibly easy to make?  This recipe is it!  I used this recipe and modified it slightly to meet our needs, and used my flour blend in place of the mix...they came out amazing!

Seriously look and how well they rose and how fluffy they got!

Cinnamon Rolls

1 cup warm water

1 tablespoon quick rise yeast

1/2 cup sugar, separated

1/4 cup dairy-free margarine

2 eggs

3 1/4 cup gluten free flour blend

1/4 teaspoon salt

1/4 cup margarine, melted

1/2 cup brown sugar or coconut sugar

2 teaspoons ground cinnamon

Directions

Preheat oven to 375F.  Grease an 8x8 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.  Combine the cinnamon and sugar and sprinkle the mixture over the melted 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 cinnamon rolls.

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

Weekly Menu (5/4/14-5/10/14)

This week in our Bountiful Basket we got:

• corn
• potatoes
• grapefruit
• mangoes
• bananas
• endive
• asparagus
• zucchini
• green onions
• lettuce
• watermelon

The kids' breakfasts will consist of their choice of:

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

 and lunches will consist of:

• Sandwiches (Peanut Butter and Jelly, egg salad, or Ham)
• or Crackers, veggies, and hummus
• chips or crackers
• fruit (usually apples or bananas)
• milk

Sunday:

• breakfast: fasting
• lunch: lunch with my siblings :) We'll be having a salad bar/potato bar, along with lots of fresh fruit.
• snack: veggies and hummus
• dinner:
• sandwiches
• veggie sticks and hummus

Monday:

• breakfast: smoothie and sauteed zucchini
• lunch: leftovers
• snack: veggies and hummus
• dinner
• tacos with homemade tortillas
• sliced watermelon
• corn on the cob
• green salad

Tuesday: 

• breakfast: scrambled eggs, sauteed zucchini,  and grapefruit
• lunch: leftovers
• snack: veggies and hummus
• dinner:
• hamburgers
• oven fries
• green salad
• watermelon

Wednesday:

• breakfast: smoothie 
• lunch: Leftovers
• snack: hummus and veggies
• dinner:
• teriyaki chicken and salmon
• basmati rice
• steamed asparagus
• green salad

Thursday:

• breakfast: scrambled eggs and veggies
• lunch: leftovers
• snack: mango slices
• dinner:
• Crepes
• filled with ham, eggs, peanut butter, bananas, etc.

Friday:

• breakfast: grapefruit, scrambled eggs, and sauteed zucchini
• lunch: leftovers
• snack: veggies and hummus
• dinner: 
• spaghetti
• green salad

Saturday: 

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