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Posts Tagged ‘gluten free’

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To mention my recent absence, or not to mention??  Truth is, blogging is not a business for me.  Just a fun hobby.  And as just about everyone in the entire world knows, there are seasons when hobbies cannot take a front seat.  Or even a back seat.  Or even a sidecar.

This, for me, has been one of those seasons.  Is she pregnant, AGAIN?!?!?  That will probably be the first question many of you will think to ask :).  The answer is, right now, no.  The Lord has seen it fit to keep me plenty busy with my current role of wife and mother to five.  I am content with that!

My husband’s business has kept our family extremely busy lately, and it seems that any time we have him to ourselves, I just don’t feel like sneaking away to blog.  I just want to enjoy our togetherness.

But, we are still eating.  So, at the very least, I can share with you what we have on the menu for this week!

Gluten-free was a short-lived experiment for us.  We just didn’t see any differences – good or bad.  Still very thankful that we do not need to be gluten-free.  I am still making a conscious effort to limit our wheat, though.  Mostly because I just don’t feel comfortable eating any food several times a day, every day of the week.

BREAKFASTS:

Chocolate Banana Smoothies

Oatmeal

Granola

Yogurt

Granola bars

Honey Nut O’s from Trader Joe’s (my kids thought I deserved Mother of the Year for this one)

LUNCHES:

Baked Potatoes, steamed broccoli, cheese

Bean Bowls (refried beans with fixin’s), corn chips

Turkey Sandwiches, fresh veggies

Pancakes, sausage, maple icing

Leftovers x 3

DINNERS:

Taco Joes (like sloppy joes, but taco-y and eaten with chips), shredded cheese, tomato, sour cream, corn chips

Roasted Potatoes and Sausage, green beans

Chicken Spaghetti, steamed peas, carrot sticks

Tuna, Spinach and Rice, oranges

Beef and Black Bean Stew, fruit

Pizza, fresh veggies

Church Pot Luck – breakfast theme this week . . . Still not sure about this one . . .

So, that’s the plan!  Are you in a busy season right now?  What are you doing to stay sane?

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Banana Nut Chocolate Chip Muffins (gluten-free and dairy-free)

I survived “eat from the pantry” week!!  Do they have t-shirts for that?  Am I the only one who does not enjoy a break from grocery shopping?

Anyway, I took my usual trip to Costco and Trader Joe’s today instead of tomorrow.  Some of the kids are a little sick, and I am not sure if my sidekick (she does not prefer the title “mother’s helper” :)) is coming tomorrow.  And I do not want to go one more day without grocery shopping.

Always a problem when I go to the store hungry.  Even bigger problem when I am hungry and I have been eating from the pantry all week.  Needless to say, we have plenty of food in the house now!  And those treasured Trader Joe dark chocolate PB cups are mine again.

My middle child and I are still avoiding wheat for now, so all of our meals are gluten-free this week.  And I don’t want to buy a bunch of weird new ingredients, so this is gluten-free with plain old food.  Not too hard actually, if you are used to making many things from scratch anyway.  And you don’t mind eating a hot dog without a bun :).

BREAKFASTS:

– Still letting kids choose from a list of options until we get over the breakfast burnout phase:

Eggs

Smoothie (GF girl and I have been enjoying one of these almost every morning – YUM!!)

Oatmeal

Granola

Apples and PB

Leftover GF muffins (Orange Coconut or Banana Nut Chocolate Chip)

Yogurt (plain, sweetened with berries or maple syrup)

LUNCH:

– Still going with my “big meal of the day at noon” plan.  Works well for Jason’s schedule and managing the dishes.

PB & J Lettuce Wraps (I know this sounds so weird, but all of the kids like them!  Try it.  I swear.), cheese, veggies and hummus

Hot Dogs (the no nitrate/nitrite version), steamed green beans, apples (we GF gals will just go without the bun.  No biggie for us.)

Chicken Divan, oranges

Deviled Eggs (otherwise known as “egg boats” around here), fresh veggies and hummus, apples and PB

Split Pea Soup, apples

Leftovers x 2

DINNER:

Lemon Tuna and Rice, steamed peas

Baked Potatoes, steamed broccoli, cheese

Bean Bowls, oranges

Pizza Spaghetti and Movie Night (This is my GF substitute for pizza and movie night this week:  Rice spaghetti, topped with shredded Italian cheeses, spaghetti sauce with more “pizza-y” seasonings, sautéed mushrooms and sausage, and parmesan cheese on top.  Who is going to miss pizza?), oranges

Chili Burgers with lettuce, avocado and tomato, corn chips, apples (bun-less for the GF gals) This is my soon to be five-year-old’s favorite meal for her birthday :)!!  Ice cream sundaes for dessert since I will not be attempting a GF cake at this point.

Leftovers x 2

That is my week!  What do you have planned?

Check out other menu plans for the week at Menu Plan Monday!

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My experiment with avoiding wheat and dairy this week is so far having absolutely no effect on my nursing baby’s skin issues.  Bummer.  One good thing that has come out of it so far, however, is these delicious muffins.  I found the original recipe here, and made very few changes.  I am just not confident in gluten-free creativity yet :).

My husband actually said these were the best tasting muffins he has had in years.

Banana Nut Chocolate Chip Muffins

6 eggs

1/2 c. coconut oil

3 ripe bananas

6 dates (pitted)

1/4 c. honey

1/2 c. coconut flour

1/2 tsp. salt

1 tsp. baking soda

1 /2 c. finely chopped walnuts

1/2 c. chocolate chips (dairy-free, if needed)

Preheat your oven to 350 degrees, and proceed:

1. In a blender, combine eggs, coconut oil, bananas, dates and honey.  Blend until evenly combined.

2. In a small bowl, stir together the flour, salt and baking soda.

3. Dump the dry ingredients into the blender with the wet.  Blend again to evenly combine.  Scrape the sides as needed.

4.  Stir (don’t blend!) in the walnuts and the chocolate chips.

5.  Divide the batter evenly between 12 – 18 muffin cups (depending on how large you want them).  Bake for 20 to 25 minutes at 350 degrees.

Enjoy!

I’ll be sharing this recipe with:

Real Food Wednesday’s

These Chicks Cooked

Full Plate Thursday

Newlyweds

Sweet Tooth Friday

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This is my first intentionally gluten-free and dairy-free recipe post.  Why gluten and dairy free?  No reason, really.  We are very lucky not to have any food allergies or sensitivities or Celiac disease at our house.  Praise God.

But, don’t you ever feel like you eat way too much WHEAT?!  I know I do.  I have been feeling like it would be a wise idea to branch out and try to serve other grains and seeds besides wheat.  There are so many fabulous looking recipes that call for coconut flour, I thought I would buy some in my last Country Life order.

Orange Coconut Muffin

These muffins are my first attempt at baking a grain-free muffin, and I have to say I was very pleased!  Laura, from Heavenly Homemakers, came up with a wonderful original recipe.  Reading through the comments on her post, I saw Jackie’s idea to include an orange in the batter and use a blender to mix as well.  Good idea – very good.  For someone who needs to avoid gluten and/or dairy, these are a treat.  And for people, like us, who have no medical need to cut them out, they are a yummy way to break out of the wheat box.

If you’ve never cooked with coconut flour before, you’ll be surprised to see how little flour and how many eggs you need.  No, they did not turn out tasting like scrambled eggs :).  And I cannot comment on how they may taste the next day – they were gone before lunch was over!

See - muffiny, not eggy

Orange Coconut Muffins

makes 12 muffins

6 eggs

1/4 c. coconut oil

1/2 c. honey

1/4 tsp. salt

1/2 c. coconut flour

1/2 tsp. baking powder

1 orange

1.  Begin by preheating your oven to 350 degrees and preparing your muffin pan.

2.  Wash your orange, and then zest the entire orange into a bowl and set aside.  Now, peel the orange (discard the peel, obviously), pull it in half, and plop both halves in your blender.

3.  Add 3 eggs, coconut oil, honey, salt, coconut flour, baking powder, and 3 more eggs.  Blend until everything is nicely combined.  I used my Vitamix, but did not turn it on high.

4.  Add your orange zest and blend a little more to incorporate zest.  Or, just fold it in with a spatula.

5.  Evenly divide the batter between 12 muffin cups.  Bake in preheated oven for 17 minutes (or until done – they won’t look “wet” on top anymore, but they aren’t going to brown either!).

Enjoy!

This recipe is linked to the following blog parties:

Tasty Tuesday with Nap Time Creations

These Chicks Cooked with This Chick Cooks

Real Food Wednesdays with Kelly the Kitchen Kop

Turning the Table Thursday with Around My Family Table

Full Plate Thursday with Miz Helen

 

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