Ice Age Birthday Cake

Today is my son's 8th birthday!  I can't believe he is 8 already, where did the time go?!? This year he asked for an Ice Age themed cake...so here it is.  Please know that I am NOT a cake decorator, I've never even have had a cake decorating class before. So please be kind, I know it's not professional, but my boys love my cakes, and that's who I make them for.

You can see our past birthday cakes here.

Lentil Chili

My family has a favorite chili.  It's incredibly easy, and uses mostly pantry/food storage items, so it's ones of those meals I can easily throw together.  But, there have been a few times where I thought I had hamburger to use for the chili, and I didn't...so, I decided I needed a back up chili for those times.  So, this chili is based off of The Pioneer Woman's recipe, but is totally vegetarian and definitely made with food storage in mind.  It's basically contains only shelf stable items (except the garlic and olive oil, which could honestly be left out), which makes it a perfect food storage meal, or a meal that you can whip up when you haven't been to the grocery store for a while and have nothing in the fridge. :)

This chili is incredibly delicious, and very hearty and feeling, you won't miss the meat at all, I promise! 

Lentil Chili

1 tablespoon olive oil
3 cloves garlic, minced
2 cups dry lentils, rinsed and sorted through
2 cans (8 oz) tomato sauce
1 can (10 oz) diced tomatoes and chilies (Rotel)
3+ cups water
1/2 teaspoon salt
1 teaspoon ground oregano
1 tablespoon ground cumin
2 tablespoons chili powder
1 can (14 oz) kidney beans, drained and rinsed
1 can (14 oz) pinto beans, drained and rinsed

Directions
Heat olive oil in a large saucepan over medium-high heat.  Cook garlic for a couple of minutes until it softens.  Add in letnils, tomato sauce, Rotel, water, and seasonings. Cover and reduce heat to low and simmer for 30 minutes.

Add in beans and cover and simmer for another 1-2 hours, or until the lentils are tender.  Add additional water as needed.


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

Weekly Menu (1/27/13-2/2/13)

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

• strawberries
• bananas
• pineapple (which my brother gets) :)
• watermelon
• pears
• tomatoes
• potatoes
• green bell peppers
• onions

We also got the juice pack add-on:

• red chard
• celery
• beets with their greens
• parsley
• cucumber
• apples
• blood oranges
• ginger
• carrots

And we also got the guacamole pack add-on:

• avocados
• lemon
• onion
• jalapeno
• cilantro
• green onion
• garlic\

And finally, we also got a flat (8 clamshells) of strawberries...think we have enough produce for the week?

We also have some clementines left from last week.

This week for kids' breakfast and lunch:

For the Kids:

• Double Chocolate Zucchini Muffins
• Banana Chocolate Chip Muffins
• Pumpkin Chocolate Chip Muffins
• Gingerbread Pancakes
• french toast
• grilled peanut butter and banana sandwiches
• fresh fruit and veggies
• cereal
• Smoothies
• Hot Cocoa

This week for school lunches:

• PB&J on Udi's bread
• Schar crispbread with pepperoni and cheese
• Glutino Pretzels with Peanut Butter
• carrot and celery sticks with almond butter
• clementines
• apple slices or orange slices
• chips or crackers
• milk

For me and dinners, too: 

Sunday:  

• 1st breakfast (5am): green smoothie (using beet greens, strawberries, bananas, cucumber, and whatever else I feel like throwing in there) :)
• 2nd breakfast (7am): green smoothie and breakfast sausage
• morning snack (9am): cashews and dried cranberries
• lunch (11am-12pm): ham sandwich (on teff bread) piled high with veggies
• afternoon snack (3pm): celery and peanut butter
• dinner (5-6pm): 
• spaghetti with meatballs
• roasted carrots
• breadsticks

Monday:

• 1st breakfast (5am): orange, cashews
• 2nd breakfast (7am): a scrambled egg with green peppers and onion
• morning snack (9am): carrots and celery with Sunbutter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cashews and dried cranberries
• dinner (5-6pm): 
• italian sausages with green peppers and onion
• (probably hot dogs for the boys)
• roasted potatoes
• sliced pears

Tuesday:

• 1st breakfast (5am): celery with sunbutter
• 2nd breakfast (7am): green smoothie (using the red chard) and breakfast sausage
• morning snack (9am): apple with sunbutter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): beet chips
• dinner (5-6pm): 
• ham and bean soup
• grilled cheese sandwiches
• carrot and celery sticks
• apple slices

Wednesday: It's my son's birthday!

• 1st breakfast (5am): carrots and celery with sunbutter
• 2nd breakfast (7am): scrambled egg with green peppers and tomatoes
• morning snack (9am): apple with sunbutter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): clementine, cashews
• dinner: 
• We're going out for my son's birthday to Pizza Pie Cafe
• Birthday cake (he's requested an Ice Age themed cake)

Thursday: 

• 1st breakfast (5am): orange
• 2nd breakfast (7am): green smoothie and breakfast sausage
• morning snack (9am): celery and carrrots with sunbutter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cashews, dried cranberries
• dinner: 
• honey oat pancakes
• bacon
• hashbrowns
• watermelon

Friday:

• 1st breakfast (5am): celery and carrots with sunbutter
• 2nd breakfast (7am): green smoothie and breakfast sausage
• morning snack (9am): apple with sunbutter
• lunch (11am-12pm): leftovers or a sandwich with veggies and ham
• afternoon snack (3pm): cashews and dried cranberries
• dinner:
• sloppy joes with homemade buns
• oven fries
• apple slices

Saturday: My son is getting baptized, so we are going to have our family up and will be having our big meal at lunchtime...dinner will be leftovers and sandwiches.

• 1st breakfast (5am): green smoothie (double batch)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots with hummus
• lunch (11am-12pm):
• chili (both our regular chili and lentil chili)
• baked potatoes
• fritos (my boys love to eat the chili with fritos)
• veggie tray
• cupcakes
• afternoon snack (3pm): cashews, dried cranberries
• dinner:
• leftover chili or sandwiches
• celery and carrots with peanut butter
• apple slices

Oven Fried Pork Chops

Need a new idea for pork chops?  I always do, really always...so if you have ideas, let me know. This is one of my favorite ways to cook pork chops.  It's basically my oven-fried chicken recipe, adapted for pork chops and made corn-free.

It's a really easy throw together meal, that is Sunday dinner worthy...best of both worlds. :)

This post was shared on Slightly Indulgent Tuesday, Allergy Free Wednesdays, Gluten Free Wednesdays, Gluten Free Fridays, and Whole Food Fridays.

Oven Fried Pork Chops

1 egg
2 tablespoons dairy-free milk
1 cup dried gluten-free bread crumbs
1 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons olive oil
4-6 boneless pork chops

Directions:
In a small bowl combine the egg and milk.  For the coating, combine the bread crumbs, thyme, paprika, salt, and pepper.  Stir in the olive oil.  Dip the pork chops into the egg mixture, then coat in the crumb mixture.

Arrange the pork chops in a greased baking dish and cook at 400F for 20-25 minutes, turning halfway through.

Weekly Menu (1/20/13-1/26/13)

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

• granny smith apples
• oranges
• lemon
• bananas
• pineapple
• strawberries (which my boys have promptly eaten)
• avocado
• potatoes
• sweet red peppers
• onions
• savoy cabbage (ours was purple...I love purple veggies!)

We also got the juice pack add-on:

• purple kale (yay!)
• celery
• beets with their greens (yay, again!)
• parsley
• cucumber
• apples
• limes
• lemon
• ginger
• carrots

I also have:

• lettuce
• cauliflower
• russet potatoes
• garlic
• cherry tomatoes
• brussel sprouts 
• clementines
• frozen berries

This week for kids' breakfast and lunch:

For the Kids:

• Double Chocolate Zucchini Muffins
• Banana Chocolate Chip Muffins
• Pumpkin Chocolate Chip Muffins
• Gingerbread Pancakes
• grilled peanut butter and banana sandwiches
• fresh fruit and veggies
• cereal
• Smoothies
• Hot Cocoa

This week for school lunches:

• PB&J on Udi's bread
• Schar crispbread with pepperoni and cheese
• Glutino Pretzels with Peanut Butter
• carrot and celery sticks with almond butter
• clementines
• applesauce
• chips or crackers
• milk

For me and dinners, too: 

Sunday:  

• 1st breakfast (5am): celery and peanut butter
• 2nd breakfast (7am): carrot juice
• morning snack (9am): clementine and almonds
• lunch (11am-12pm): ham sandwich (on teff bread) piled high with veggies
• afternoon snack (3pm): apple and peanut butter
• dinner (5-6pm): 
• Slow cooker chuck roast with potatoes and carrots
• green salad
• sauteed beet greens

Monday:

• 1st breakfast (5am): orange, cashews
• 2nd breakfast (7am): a scrambled egg with kale and red peppers
• morning snack (9am): carrot juice
• lunch (11am-12pm): leftover roast and veggies
• afternoon snack (3pm): veggies with hummus
• dinner (5-6pm): 
• shredded beef tacos (using leftover roast) on homemade tortillas
• salad
• apple slices

Tuesday:

• 1st breakfast (5am): orange, cashews
• 2nd breakfast (7am): green smoothie (kale, berries, banana, almond butter, etc)
• morning snack (9am): cucumbers with hummus
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): beet chips
• dinner (5-6pm): 
• Chili (I probably will have this chili since I have it in the freezer, but kind of want to experiment making a lentil chili, too...so we'll see which we have)  If you need it corn-free, make a roux with canola oil and millet flour and use that to thicken the chili
• baked potatoes
• green salad
• clementines

Wednesday:

• 1st breakfast (5am): carrots and celery with almond butter
• 2nd breakfast (7am): beet salad (basically shredded beets with fresh lemon juice)
• morning snack (9am): carrot juice
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): clementine, cashews
• dinner: 
• Spicy Honey Glazed Chicken with Pineapple slices
• basmati rice
• Salad

Thursday: 

• 1st breakfast (5am): carrots and peanut butter
• 2nd breakfast (7am): scrambled egg with savoy cabbage, peppers, and avocado
• morning snack (9am): veggies with hummus
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cashews, dried cranberries
• dinner: 
• one-eyed sandwiches
• bacon
• hashbrowns
• sliced apples and clementines

Friday:

• 1st breakfast (5am): celery and carrots with peanut butter and raisins
• 2nd breakfast (7am): green smoothie
• morning snack (9am): apple with almond butter
• lunch (11am-12pm): leftovers or a big salad
• afternoon snack (3pm): veggies with hummus
• dinner:
• hamburgers with homemade buns
• oven fries
• salad
• apple slices

Saturday: 

• 1st breakfast (5am): green smoothie (double batch)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots with hummus
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cashews, dried cranberries
• dinner:
• navajo tacos
• 
  
• green salad