Weekly Menu (2/17/13-2/23/13)

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

• pineapple
• iceburg lettuce
• broccoli
• cherry tomatoes
• green bell peppers
• apples
• oranges
• yukon gold potatoes
• leeks
• spinach
• bananas

We also got the Tropical pack add-on:

• pineapple (my brother got this one)
• coconut
• mangoes
• lemons
• limes
• kiwi
• mint leaves
• vanilla beans
• ginger

We also have russet potatoes, half a cabbage, carrots, celery, cucumbers, half a sweet potato.

This week for kids' breakfast and lunch:

For the Kids:

• Double Chocolate Zucchini Muffins
• Banana Chocolate Chip Muffins
• Pumpkin Chocolate Chip Muffins
• french toast
• grilled peanut butter and banana sandwiches
• breakfast sandwiches (toast with scrambled eggs and ham)
• 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): nothing (hoping to sleep in)
• 2nd breakfast (7am): scrambled eggs with tomatoes and green peppers
• morning snack (9am): carrot sticks
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): celery sticks
• dinner (5-6pm):
• meatloaf
• mashed potatoes
• sauteed cabbage and leeks
• rolls

Monday:

• 1st breakfast (5am): orange
• 2nd breakfast (7am): green smoothie (I'll be using my spinach and my tropical pack for these this week)
• morning snack (9am): carrots and celery with peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cashews and dried cranberries
• dinner (5-6pm): 
• chili or lentil chili
• fritos for the family
• cucumber slices
• salad

Tuesday:

• 1st breakfast (5am): orange
• 2nd breakfast (7am): green smoothie
• morning snack (9am): coconut chips
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): apple
• dinner (5-6pm): 
• ham and bean soup
• gf crackers
• grilled cheese sandwiches
• sliced mangoes and kiwi

Wednesday: Cache Valley Gluten Free Group Meeting at 7pm at Macey's Little Theater!  I'll be giving tips on breadmaking and will make teff sandwich bread and homemade tortillas.

• 1st breakfast (5am): carrots and celery with peanut butter
• 2nd breakfast (7am): scrambled egg with green peppers and tomatoes
• morning snack (9am): orange
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): coconut chips
• dinner: 
• tacos with homemade tortillas
• apple slices
• carrot and celery sticks, broccoli, and cucumber slices

Thursday:

• 1st breakfast (5am): carrot sticks
• 2nd breakfast (7am): green smoothie
• morning snack (9am): orange
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): coconut chips
• dinner: 
• one-eyed sandwiches
• bacon
• hash browns
• bananas

Friday:

• 1st breakfast (5am): celery and carrots
• 2nd breakfast (7am): green smoothie 
• morning snack (9am): coconut chips
• lunch (11am-12pm): leftovers or a sandwich with veggies and ham
• afternoon snack (3pm): cucumber and ranch
• dinner:
• pizza with this crust and/or this one 
• salad
  

Saturday: 

• 1st breakfast (5am): nothing (hopefully sleeping in)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots sticks
• lunch (11am-12pm): leftover pizza
• afternoon snack (3pm): apple
• dinner:
• Teriyaki chicken
• basmati rice
• steamed broccoli
• grilled pineapple

Teff Pizza Crust

I have been on a Teff kick lately.  I don't eat sandwiches very often, rarely actually.  But whenever I make my Teff Sandwich bread, I make excuses to make a sandwich.  I ate an entire loaf of it myself in 3 days this week, that's a record for me.  Well, this teff obsession lead me to wonder how my pizza crust recipe would turn out if I subbed teff for the sorghum and millet...this is the result and I LOVE it!

Teff Pizza Crust
1 3/4 cup warm water
1 tablespoon fast-rising dry yeast
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon apple cider vinegar 
1 1/2 cups gf flour blend 
1 3/4 cup teff flour
1 teaspoon salt
2 teaspoon unflavored gelatin (one packet of Knox Gelatine)


Directions

In a small bowl  mix together water, yeast, oil, honey, and vinegar.  Let sit for ~3-5 minutes. In a medium bowl (I used my stand mixer for this), stir together dry ingredients.  Add the yeast mixture and mix on low speed until combined.  Then mix on high speed for 3 minutes.

Layout a few pieces of parchment paper. Divide dough into 5-6 portions.  I do this by places dollops of the dough on the parchment paper. Spread dough out using a rubber spatula. Dip spatula in water occasionally to keep the dough from sticking.  Each crust should be about 6" in diameter and about 1/4" or so thick.  Cover with a light cloth and let rise in a warm place (I always use the top of my range, while my oven is preheating) for about 30-40 minutes.

Place pizza stone on the bottom rack of oven and heat oven to 425F.  Uncover dough and cook 1-2 at a time on the pizza stone for 7-8 minutes.  At this point you can cool and freeze the pizza crusts, so you have a bunch on hand when you want something quick for dinner, or you can top them with sauce and toppings and place them directly back onto the stone for another 6-8 minutes, or until it's heated through.

Yields: ~5-6 6" personal size pizzas

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

Weekly Menu (2/10/13-2/16/13)

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

• clementines
• bananas
• pears
• cucumber
• cherry tomatoes
• a huge sweet potato
• spinach
• spaghetti squash
• cabbage
• cauliflower

We also got the Italian pack add-on:

• onions
• garlic
• fresh herbs
• eggplant
• mushrooms
• green peppers

We also have russet potatoes,carrots, celery, and beet greens.

This week for kids' breakfast and lunch:

For the Kids:

• Double Chocolate Zucchini Muffins
• Banana Chocolate Chip Muffins
• Pumpkin Chocolate Chip Muffins
• french toast
• grilled peanut butter and banana sandwiches
• breakfast sandwiches (toast with scrambled eggs and ham)
• 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): green smoothie (double batch)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrot sticks
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): celery sticks
• dinner (5-6pm):
• Steaks with sauteed mushrooms
• baked potatoes
• ratatouille

Monday:

• 1st breakfast (5am): clementine, cashews
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots and celery with peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cashews and dried cranberries
• dinner (5-6pm): 
• coconut shrimp
• mashed sweet potatoes
• cucumber slices

Tuesday:

• 1st breakfast (5am): celery with peanut butter
• 2nd breakfast (7am): green smoothie
• morning snack (9am): pear
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cucumber slices with ranch
• dinner (5-6pm): 
• pork tamales (for the family)
• beans and rice
• nachos (with Beanitos and Daiya cheese)

Wednesday:

• 1st breakfast (5am): carrots and celery with peanut butter
• 2nd breakfast (7am): scrambled egg with green peppers and tomatoes
• morning snack (9am): clementine
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cucumber slices with ranch
• dinner: 
• oven fried pork chops
• mashed potatoes
• sauteed cabbage
• carrot and celery sticks

Thursday: Happy Valentines Day!

• 1st breakfast (5am): carrot sticks
• 2nd breakfast (7am): green smoothie
• morning snack (9am): celery and carrrots with peanut butter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cashews, dried cranberries
• dinner: 
• chocolate chip pancakes
• bacon
• hashed browns
• bananas

Friday:

• 1st breakfast (5am): celery and carrots with peanut butter
• 2nd breakfast (7am): green smoothie 
• morning snack (9am): celery and carrots
• lunch (11am-12pm): leftovers or a sandwich with veggies and ham
• afternoon snack (3pm): cucumber and ranch
• dinner:
• spaghetti (with a choice of pasta or spaghetti squash)
• roasted cauliflower
• breadsticks

Saturday: We are going to Monster Jam, so lunch and dinner may be eating out...

• 1st breakfast (5am): green smoothie (double batch)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots sticks
• lunch (11am-12pm): either homepacked sandwiches and veggies or Chick-fil-a
• afternoon snack (3pm): probably nothing
• dinner:
• If we make it home before dinner time, we'll have grilled cheese and tomato soup, or something else easy
• If we are still out and about it'll probably be Red Robin

Avocado Ranch

I have been trying to eat a little healthier, and in doing so, I've been trying to eliminate foods with no nutritional values.  Mayonnaise and salad dressings tend to fall in that category, and well, sometimes they really are nice to have.  So, a few weeks ago, I had some avocados that really needed to be used up and I decided to try subbing them for the mayonnaise in my Ranch dressing recipe. It worked and my little one really loved it, too...so yes, this was a huge success!

Avocado Ranch
1 cup nondairy milk
1 tablespoon lemon juice
1 cup mashed avocado
1 tablespoon dried parsley
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/2 teaspoon dried chives
1/4 teaspoon dried dill 
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
 1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon apple cider vinegar

Directions
Measure out the milk and add the lemon juice into the measuring cup. Mix together, and let sit for 10 minutes. Meanwhile, in a small bowl mix together the remaining ingredients.  Add in the milk mixture and whisk together, making sure all lumps are removed. (Or mix everything together in a blender). Refrigerate for a few hours to let the flavors blend.  This stays good for a couple days in the fridge.

This post was shared on Slightly Indulgent Tuesdays, Allergy Free Wednesday, Gluten Free Wednesday, Whole Foods Friday, and Gluten Free Fridays.

Weekly Menu (2/3/2013-2/9/2013)

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

• strawberries
• bananas
• apples
• asian pears
• tomatoes
• a huge sweet potato
• radishes
• cucumbers
• cabbage
• cauliflower

We also got the juice pack add-on:

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

We also have some fingerling potatoes, russet potatoes, onions, and green peppers.

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): nothing, I fast the first Sunday of each month as part of my religion
• 2nd breakfast (7am): nothing
• morning snack (9am): nothing
• lunch (11am-12pm): nothing
• afternoon snack (3pm): nothing
• dinner (5-6pm): Super Bowl! We are just going to do the snack thing all night
• Pigs in a blanket
• deviled eggs
• beet chips and sweet potato chips
• veggies and ranch (trying out a new ranch recipe)
• shrimp cocktail
• nachos (with Beanitos, because I LOVE them!)

Monday:

• 1st breakfast (5am): blood orange, cashews
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots and celery with Sunbutter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cashews and dried cranberries
• dinner (5-6pm): 
• Pasta with White Beans and Rosemary Garlic Oil
• breadsticks
• roasted potatoes
• sliced asian pears

Tuesday:

• 1st breakfast (5am): celery with sunbutter
• 2nd breakfast (7am): green smoothie
• morning snack (9am): apple with sunbutter
• lunch (11am-12pm): leftovers
• afternoon snack (3pm): cucumber slices with ranch
• dinner (5-6pm): 
• tacos with homemade tortillas
• mexican coleslaw
• carrot and celery sticks
• apple slices

Wednesday:

• 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: 
• chicken fried steak
• mashed potatoes
• roasted cauliflower
• steamed chard
• carrot sticks

Thursday: 

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

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): cucumber and ranch
• dinner:
• tomato soup
• grilled cheese
• coleslaw
• apple slices

Saturday:

• 1st breakfast (5am): green smoothie (double batch)
• 2nd breakfast (7am): green smoothie
• morning snack (9am): carrots sticks
• lunch (11am-12pm): leftovers or a sandwich
• afternoon snack (3pm): cashews, dried cranberries
• dinner:
• pizza
• carrot and celery sticks with almond butter