Weekly Menu (12/22/13-12/28/13)

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

• lettuce
• yams
• broccoli
• corn on the cob
• cucumbers
• yellow squash
• green onions
• blackberries
• bananas
• grapes
• pomegranates
• oranges

We also got a Mexican add-on pack:

• green chilies
• tomatillos
• grey squash
• cilantro
• green onions
• avocados
• dried chile peppers

The kids are out of school for the next couple of weeks, so 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
• etc.

 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
• taquitos
• chicken nuggets
• chips or crackers
• fruit (usually apples or bananas)
• milk

Sunday:

• breakfast:  smoothie
• lunch: leftovers
• snack: carrots and almond butter
• dinner:
• Grilled Steak
• Baked Potatoes/Sweet Potatoes
• corn on the cob
• green salad

Monday:

• breakfast: scrambled eggs with green onions and peppers
• lunch: leftovers
• snack: apple slices with peanut butter
• dinner:
• Tacos with homemade tortillas and Salsa Verde (I may use the chipotle peppers instead of jalapenos, and see how it turns out)
• Green Salad
• pomegranates
• Grapes

Tuesday: Merry Christmas Eve!

• breakfast:  smoothie
• lunch: leftovers
• snack: apple slices and peanut butter
• dinner:
• Oven Fried Chicken
• Mashed Potatoes
• steamed broccoli
• green salad
• grapes

Wednesday: Merry Christmas!

• breakfast: Gingerbread pancakes, hashbrowns, bacon, scrambled eggs
• lunch: Christmas dinner at my Mother-in-Law's...not sure what we are having, but she takes great care to make sure it's safe for us. :)
• snack: cucumber slices
• dinner:
• left overs (we'll still be at my mother-in-law's)

Thursday:

• breakfast:  cereal, or scrambled eggs and toast
• lunch: leftovers or sandwiches
• snack: apple slices and peanut butter
• dinner:
• chili
• green salad

Friday:

• breakfast: smoothie
• lunch: leftovers
• snack: carrots and celery
• dinner:
• waffles
• hashbrowns
• bacon
• pomegranates

Saturday: 

• breakfast:  smoothie
• lunch: leftovers
• snack: apple slices and peanut butter
• dinner: My family's Christmas Party!
• Ham
• Baked Potatoes
• veggie and fruit trays
• rolls (this and this recipe)

Gift Ideas: P.F. Chang's

This is a Sponsored post written by me on behalf of P.F. Changs for SocialSpark. All opinions are 100% mine.

Do you have people on your Christmas list that are really hard to shop for?  I know I do. But as a working mom, let me tell you something...I would love a night where I didn't have to cook.  I know I'm a food blogger, and I really love cooking, but some nights I'm really tired and I could use a break.  So, if you know someone in that same boat, give them that break.  A lot of restaurants offer gift card deals around the holidays, P.F. Chang's is the perfect example on one.

P.F. Chang's has a unique environment that combines Chinese and American cultures.  The food does the same.  The great thing is, it's one of the few Chinese restaurants around here that understands Gluten Free.  They have a great Gluten Free menu and understand the importance of cross contamination.

Some of my favorite dishes there include their famous Chicken Lettuce Wraps. They are an appetizer, but easily make a whole meal on their own. It's chicken, mushrooms, green onions, and water chestnuts, that are then servied with crispy rice sticks in lettuce cups. 

Another great dish that they have right now is their Harvest Vegetable Quinoa "Fried Rice".  I LOVE Quinoa, so this one is an obvious choice for me.  They wok-toast red quinoa with butternut squash, brussel sprouts, corn (I just ask for mine without corn, since I can't have it), snap peas, carrots, zucchini, and green apples, then they top it with a sunny-side up egg....seriously doesn't that sound like the perfect fusion dish?

They also have an amazing Gluten-free spicy chicken dish that rivals any that I've had. 

So, take a break from your shopping, head over to P.F. Chang's for a bite, and while you are there you can finish your shopping with gift cards.  They have a deal going right now that when you purchase $100 in gift cards, you get a bonus $20 gift card to treat yourself!

So, think about who close to you deserves a P.F. Chang's gift card and go get one for them, and for you, too! And then enjoy some amazing food!

Also check out their site: pfchangs.com, follow them on twitter: Follow @pfchangs, and on Pinterest, too: Follow P.F. Chang’s on Pinterest.

Be #CartonSmart and a recipe for Cranberry Oat Bars

This is a Sponsored post written by me on behalf of Carton Smart for SocialSpark. All opinions are 100% mine.
When we changed our diet and had to start looking at all of the ingredients on foods we bought, I began changing the brands I used.  Some of my favorite brands for things like soup and broths become Imagine and Pacific brands.  Both of these brands use all organic ingredients and no preservatives, and they came paper containers that stored neatly in my pantry and were reclosable to I could store what I didn't use neatly in the fridge.  I never really thought about how it was possible that they could be made and stored without preservatives, I was just grateful that they were.

Enter Tetra Pak, Tetra Pak is the producer of the cartons for these products.  They are dedicated to providing products that help you live smart.  Here's a little about the cartons that they provide:

Tetra Pak sent me 3 Pacific Foods products to test out: Pumpkin Puree, Cranberry Sauce, and Chicken Stock. With Christmas just around the corner I thought I'd share some ideas on how to use these products.

For the Pumpkin Puree try these recipes:
Pumpkin Chocolate Chip Muffins
Pumpkin Bread
Pumpkin Bars
Pumpkin Hand Pies
Pumpkin Hazelnut Cake
Pumpkin Pie Ice Cream
Pumpkin Oatmeal Chocolate Chip Cookies
And of course, Pumpkin Pie

Ideas for Chicken Stock, would be in soups, of course:
Chicken and Wild Rice Soup
Indian Spiced Chicken Soup
Potato Soup
Zuppa Tuscana
You can also use it for risotto, such as my Lemon Millet Risotto; or in stir fries, like my quick and easy Chicken Stir Fry, along with so, so much more!

Now for the cranberry sauce.  This one, of course, can be used simply as cranberry sauce.  But you could also try it in recipes that call for jellies or jams.  Below is the perfect recipe to use as an example of that.

Cranberry Oat Bars
2 cups Gluten Free Old Fashioned Oats
1 cup Brown Rice Flour
1/2 cup Gluten Free Oat Flour
1 cup coconut flakes
1 cup coconut sugar
1 teaspoon salt
1 cup palm oil shortening, melted
1 (16oz) container of Pacific Foods Cranberry Sauce
Directions:
Preheat oven to 350F and grease a 9X13 pan, set aside.
In a large bowl, combine the oats, flours, coconut, coconut sugar, and salt.  Stir in the shortening until it's all moistened and crumbly.
Press half of the mixture into the greased pan. Spread the cranberry sauce over the top, and sprinkle the remaining oat mixture on top of the cranberries, pressing down lightly.
Bake at 350F for 45 minutes or until golden brown.  Cool on a wire rack, then cut into squares.

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

Now you can be #CartonSmart, too! Follow Tetra Pak and their movement Become Carton Smart on Twitter: Tweet @CartonSmart and on Pinterest: Follow #CartonSmart on Pinterest and be #CartonSmart!
So how are you going to be #CartonSmart this holiday season?  Do you have any recipes or tips on using ingredients such as these Pacific foods ones that you're willing to share?  Comment below with tips that you have!

Weekly Menu (12/16/13-12/21/13)

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

• lettuce
• carrots
• celery
• broccoli
• cauliflower
• green chilies
• green onions
• avocado
• apples
• grapes
• bananas
• grapefruit

The kids are in school now so 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
• etc.

 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:  smoothie
• lunch: leftovers
• snack: carrots and almond butter
• dinner:
• Teriyaki Chicken
• Basmati Rice
• Steam Broccoli
• Green Salad

Monday:

• breakfast: grapefruit
• lunch: leftovers
• snack: apple slices with peanut butter
• dinner:
• Tacos with homemade tortillas
• Green Salad
• Carrot and Celery Sticks
• Grapes

Tuesday:

• breakfast:  smoothie
• lunch: leftovers
• snack: apple slices and peanut butter
• dinner:
• BBQ Ribs
• baked potatoes
• green salad
• grapes

Wednesday: GF Meeting Tonight at 7pm!  Annual Cookie Exchange :)

• breakfast: smoothie
• lunch: leftovers
• snack: carrot and celery sticks with almond butter
• dinner:
• Tamales
• Quinoa stuffed green chilies
• apple slices

Thursday:

• breakfast:  grapefruit
• lunch: leftovers
• snack: apple slices and peanut butter
• dinner:
• honey oat pancakes
• bacon
• hashbrowns

Friday:

• breakfast: smoothie
• lunch: leftovers
• snack: carrots and celery
• dinner:
• Pizza
• green salad

Saturday: 

• breakfast:  smoothie
• lunch: leftovers
• snack: apple slices and peanut butter
• dinner: 
• Navajo Tacos
• green salad

Cashew Chocolate Chip Cookies

If you read my weekly menus at all, you know that one of my favorite snacks if a handful a cashews with dried cranberries.  While I was eating this snack one day, the though occurred to me that it would make a great combination in a cookie...so I took my hazelnut butter cookie recipe and modified it a bit and voila my favorite snack is now my favorite cookie, no joke!  My boys loved it, minus the dried cranberries (they don't like dried fruit, yet), so either way these are amazing cookies!

Cashew Chocolate Chip Cookies
1/2 cup shortening
1/2 cup roasted cashew butter (recipe below)
1 cup coconut sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cup GF flour blend
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup dairy-free chocolate chips (I used a combination of Enjoy Life mega chunks)
1/2 cup roasted cashew halves
1/2 cup dried cranberries, optional

Directions
Heat oven to 375 degrees. In a large mixing bowl, cream shortening, cashew butter, and coconut sugar.  Add egg and vanilla, mix well.

In a separate bowl, stir together the flour blend, baking soda, baking powder, and salt; add to butter mixture and mix well.  Stir in chocolate chips, cashews, and nuts.  Roll into 1-1 1/2 inch balls and place on 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.

Roasted Cashew Butter

8 oz (about 2 cups) roasted, salted cashew halves

1 tablespoon coconut oil

Directions

Combine the oil and nuts in a blender and blend until smooth.

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