Not Missing a Thing! Allergy Friendly Cooking

Blueberry Banana Pie Smoothie {gluten, dairy, egg-free}

2013-12-30T18:02:00.002-05:00

Smoothies, smoothies, smoothies! They're everywhere! And really, do you need a recipe for a smoothie? Probably not. But smoothies are such an excellent way to get all that good stuff into your diet and make it taste good too! And a recipe can be used more as a guide and less of a precise list of instructions.

This is my latest and favorite smoothie. It tastes just like this terribly bad-for-you pie I used to make (and love) around the holidays. It was made by layering sliced bananas, canned blueberry pie filling and a whipped cream/cream cheese/sugar mixture into a pie crust - served cold. Now I can enjoy the same flavors, but instead of giving myself a sugar-high I'm feeding my body some really healthful nutrients. Plus it really fills me up and keeps me feeling full for a long time.

Besides flavor, here are some good reasons to include these foods in your diet:

Spinach - Super source of vitamins K and A as well as maganese and folate. It also has a good amount of iron and vitamin C
Banana - Known for high amounts of potassium, bananas also boast fiber, manganese, vitamins B6 and C.
Blueberries - One word - antioxidants!
Avocado - Good source of good fats, as well as protein and potassium

Blueberry Banana Pie Smoothie

1/2 cup (packed) spinach (about a handful)
1 frozen banana
3/4 cup frozen (or fresh) blueberries
1 tsp vanilla
1/4 avocado
1/2 cup water (to get the consistency right, add more or less water)
1 tsp raw honey (optional)

Into blender, (I use and love my Blendtec), add the above ingredients. Blend until smooth. Pour into a tall glass and enjoy.

Asian Chicken Slaw Salad {gluten, dairy, egg-free}

2013-10-10T18:13:00.001-04:00

Hi there! It's been waaaaayyyy too long since I posted - sorry 'bout that - but I'm still here and still cooking and still desiring to share recipes for families with food allergies. Its just that life got in the way. Homeschooling this year is requiring much more time than in past years. I'm not sure why that is, except that I've added a kindergartener to the mix. Anyway . . . .

I have to admit this recipe is overdue as it is a great summertime dinner. But since it's so good and so easy, I'm not going to hold onto it until warm weather returns. It's warm somewhere, right? Plus, my family is enjoying this dish tonight - even in October - so don't hold back! This is a great way to get some veggies into your kiddos (and you!). As I was making this dinner, my daughter ran through the kitchen and exclaimed, "Yah! I love it when you make something I like for dinner!" That's a compliment, right?

Asian Chicken Slaw Salad
serves 4

2 boneless, skinless chicken breasts
12 oz package (about 4 cups) of broccoli slaw or shredded red or green cabbage (or a combo of any of these totaling about 4 cups)
1/3 cup olive oil
1/4 cup lemon juice
2 TBSP gluten-free soy sauce (We use this one)
1 TBSP minced garlic

Cut chicken into thin strips and cook in a skillet with a tiny bit of oil. (Alternately, you can bake the chicken breasts and then slice.) Transfer to a plate and set aside.
To make dressing, add garlic to heated skillet and toast (don't burn!) for just a minute. Add oil, lemon juice and gluten-free soy sauce. Whisk together and heat through, about 2-3 minutes.
Add cooked chicken strips back into skillet and stir to coat with dressing.
Put broccoli slaw or shredded cabbage into a large serving dish. Top with chicken and dressing and toss to combine. Serve immediately.

This recipe is being shared at Foodtastic Friday, Gluten Free Friday, TGIF Link Party, Food on Fridays, Freedom Fridays, Friday Food Frenzy, Inspire Me Monday, Make Your Own Monday, Melt In Your Mouth Monday, Better Mom Monday, Motivation Monday, Fat Tuesday, Slightly Indulgent Tuesday, Musings of a Housewife, Wednesday Extravaganza, Cast Party Wednesday, What's Cooking Wednesday, Gluten Free Wednesday, Allergy Free Wednesday, Real Food Wednesday, Wednesday Fresh Foods, Thriving On Thursday, Tasty Traditions, Full Plate Thursday, Pennywise Platter

Eight Hot Weather Allergy-Friendly Dinners {gluten, dairy, and egg-free}

2013-07-08T21:59:00.000-04:00

Summer is in full swing in my neck of the woods. We've just gone through a very hot and humid spell with more hot weather to come. I must say I greatly prefer the heat over the cold chill of winter, but I always have a hard time answering the question of what to serve for dinner when it's 90-plus degrees out. All I really want to eat is ice cream, which might be fine now and again, but I can't serve it to my family for dinner on a regular basis. So to help with summertime meal planning I've compiled a list of eight allergy-friendly, hot weather dinner ideas. Without further ado, and in no particular order, I present to you our favorite gluten, dairy and egg-free summertime dinners.

1. Summertime Chicken Salad - This is a favorite of mine for making ahead and bringing along on a picnic or an evening at the pool. I usually cook and shred the chicken the night before. If shredding by hand, be sure to do this while the chicken is still warm - its much easier!

2. Honey Mustard Chicken Salad - Quick and easy. Cool and refreshing. And so many possible variations to try!

3. Tuna Cakes - Pair these with a garden salad and you've got a nice light dinner. And they're made on the stovetop, so you don't have to turn on your oven.

4. Pasta Salad - Gluten-free pasta salad, you say? Yes, I say! The secret is in choosing the right gluten-free noodles and using the right amount of dressing. Very cool and very good!

5. Marinated Grilled Steak - You can't go wrong grilling a wonderfully marinated steak on a hot summer evening. Serve with corn on the cob, salad and maybe some oven-fried potatoes. Yum!

6. Shrimp Scampi - What's more summertime than seafood? We also enjoy grilling shrimp in the shell on kabobs - can I just say I'm drooling a bit thinking of it.

7. Quinoa Summer Salad (aka Gluten-Free Tabouli) - Love, love, love this on a hot summer evening (or for lunch the next day)!

8. Broccoli Salad - So this one might not qualify as a full meal, but with all that bacon it comes close. Serve this alongside that grilled steak and you'll know its summertime!

So now I want to know what are some of your favorite gluten-free, dairy-free summertime dinners? Please share!

This post is being shared at Fat Tuesday, Slightly Indulgent Tuesday, Cast Party Wednesday, Wednesday Extravaganza, Wednesday Fresh Foods, Real Food Wednesday, What's Cooking Wednesday, Gluten Free Wednesday, Healthy 2day Wednesday, Allergy Free Wednesday, Tasty Traditions, Frugal Food Thursday, Full Plate Thursday, Thriving on Thursday, Gluten Free Friday, Foodie Friday, Food on Friday, Freedom Friday, Friday Food Frenzie

Red Curry Chicken Noodles {gluten, dairy and egg-free}

2013-06-27T13:12:00.001-04:00

So I'm going through the buffet line at a church fellowship meal when I see this wonderful looking noodle and chicken dish. I help myself to a portion and continue gathering other tasty options along the table. Once seated, I start sampling the variety on my plate and am so taken with this noodle dish that I end up going back for seconds. Lucky for me, I was able to find the person who made it and . . .

. . . ooohhhh, teaser! For the rest of the story and the recipe, please come visit me at Not Your Ordinary Recipes where I'm guest posting today! And while you're there, be sure to browse through her other great looking recipes.

See you there!

Update: It seems that the above link is no longer available, so you can now find the recipe right here!

Red Curry Chicken Noodles {gluten, dairy and egg-free version}

12 oz box of gluten-free noodles (I like Schar's Tagliatelle Pasta for this recipe)
2 TBSP olive oil
1 onion, diced
1 red bell pepper, diced
2 boneless, skinless chicken breasts, sliced into thin strips
juice from 1 lime (about 2 TBSP)
2 TBSP red curry paste (look for this in the grocery store's Asian section)
14-ounce can coconut milk (We use Goya because it tastes good and is usually cheaper than other brands.)
salt and pepper to taste

Prepare pasta according to package directions. Drain and set aside.
Meanwhile, in a large skillet heat oil over medium-high heat. Add diced onion and pepper. Saute until tender, or about 10 minutes.
To the skillet, add chicken pieces and cook through.
Add lime juice, red curry paste and coconut milk. Stir to combine. Bring to a simmer, cooking for a few minutes more. Sauce will be smooth but not thick.
Either combine noodles with chicken/sauce mixture or serve individual portions of noodles topped with chicken/sauce. (This allows for serving some with gluten-free noodles and others with "regular" noodles, if desired. My whole family enjoys the Shar noodles, so we just mix it all together and enjoy.

This recipe is being shared at Musings of a Housewife, Make Your Own Monday, Melt in Your Mouth Monday, Fat Tuesday, Slightly Indulgent Tuesday, Wednesday Extravaganza, Wednesday Fresh Foods, Real Food Wednesday, Cast Party Wednesday, What's Cooking Wednesday, Gluten Free Wednesday, Allergy Free Wednesday

Strawberry Ice Cream - Dairy Free, Egg-Free!

2013-06-21T13:44:00.000-04:00

Last week my kids and I, along with some friends, spent a delightful morning picking strawberries at our local pick-your-own farm. Its amazing how quickly 3 kids and 1 mom can fill a large box with strawberries! We had a great time, but we weren't done yet! With all those strawberries we made 5 pints of strawberry freezer jam and, in the process decorated our kitchen pink (lots of help from the kids made the job go quickly, but the clean-up was quite the job!)

With the rest of the strawberries, we made homemade dairy-free strawberry ice cream. And man, was it good! Very easy, too! I love that we are eating all-natural ingredients while enjoying this summertime treat. For this recipe I used more strawberries than many traditional recipes call for because I wanted it to be really flavorful and naturally pink (no food coloring, please!). Because of the extra strawberries, this recipe was almost too much for my 1 1/2 quart ice cream maker, but it fit - just be warned it will completely fill this size ice cream maker. Enjoy!

Dairy-Free Strawberry Ice Cream (gluten and egg-free, too!)

1 quart (about 4 cups) whole, fresh strawberries (for reference, this will be about 3 cups sliced berries or about 2 cups pureed berries)
2 (14 oz) cans full-fat coconut milk (about 3 cups)
2 tsp vanilla extract
1/4 cup lemon juice
3/4 cup sugar

Start by washing, coring and halving strawberries. Transfer to a blender or food processor and puree. I like mine smooth, but if you prefer to include some strawberry pieces, process the berries for a shorter about of time. If your blender is large enough, you can do the rest of the steps all in the blender. If not, transfer your berry puree to a large mixing bowl. Add the rest of the ingredients (coconut milk, vanilla, lemon juice and sugar). Using a hand or stand mixer, mix to incorporate all the ingredients. Transfer to an ice cream maker, following instructions for your ice cream maker. Mine churned for about 30 minutes and came out creamy but soft. I recommend transferring to the freezer until it is firm, but you may not be able to wait that long!

You might also want to try our Mint Chip Ice Cream - very refreshing!

Meal Plan Monday - June 3rd, 2013

2013-06-03T10:05:00.001-04:00

Its official! We have completed our homeschool year and are ready to enjoy the summer break. In fact, our good friends have also finished homeschooling for the year, so we are having an end of year party together to celebrate. There will be field games, homemade (dairy-free) ice cream, fruit salad and burgers on the grill. There was even talk of a piñata. Now if we can just hold off the rain!

So here's our meal plan for the first week of summer vacation . . .

MONDAY - Burgers on the grill with fruit salad and french fries

TUESDAY - At the request of my daughter, I'm going to try my hand at gluten-free chicken crepes! I plan on using the filling from creamy chicken pie as the crepe filling.

WEDNESDAY - Grilled Sausages with Mushrooms, Onions, Peppers with Rice

THURSDAY - Honey Mustard Chicken Salad My daughter and I are going to make dinner together!

FRIDAY - Tacos (always a favorite on summer evenings)

SATURDAY - Grilled Chicken Drumsticks with Oven Fries and Salad

SUNDAY - Crockpot Chili for a meal to share at church (I just realized I haven't shared this recipe yet! I'll try to remedy that shortly.)

I'd love to hear some of your hot weather dinner ideas! Please share!

This plan is being shared at Menu Plan Monday, Gluten Free Menu Swap, Musings of a Housewife

Steak Marinade {gluten, dairy, egg-free}

2013-05-15T21:52:00.001-04:00

It's getting to be grilling weather (yaaahh!), so I thought I'd share with you our favorite, and very simple, steak marinade recipe. But before I could share this with you, I had to look up the proper use of the words 'marinade' and marinate', because I certainly don't want to be caught using the wrong word (gasp)! It turns out I am not alone in my confusion. According to the Grammarist, these two words have been misused for so long, they have become irreparably tangled together. But to set the record straight, 'marinade' is a noun referring to the liquid in which a meat is soaked. 'Marinate' is the verb form, referring to the action of soaking meat in marinade. Got it? Good.

Now a bit about allergy-friendly cooking. Of course steak, along with the green salad, oven fries, and veggies that often share a plate, are all naturally gluten-free. But you do have to watch ingredients in store-bought marinades, as they often include soy sauce which usually has wheat in it. So I prefer to skip the allergens along with the other questionable ingredients, and make my marinade at home.

Here is our ultra-simple, flavorful steak marinade. Use it with any cut of beef you like.

Steak Marinade {gluten, dairy, egg-free}

1/2 cup oil (I usually use canola or safflower, but I'm sure any cooking oil would do)
1/4 cup balsamic vinegar*
2 TBSP gluten-free soy sauce such as Bragg's Liquid Aminos or coconut aminos**
2-3 cloves garlic, minced or squeezed through garlic press

Mix ingredients together and let steak marinate for several hours or all day. This is especially nice for marinating a london broil or other lesser quality steaks.

*In case you are concerned about vinegar and the gluten-free diet, this article may clear things up a bit.
**Here's a link to a nice list of gluten-free soy sauce options.

This recipe is being shared at Tasty Traditions, Full Plate Thursday, Thriving on Thursday, Frugal Food Thursday, Pennywise Platter, Gluten Free Friday, Foodtastic Friday, Allergy Friendly Friday, Friday Food Frenzy, Freedom Friday, Food on Fridays, Fresh Bites Friday, TGIF Link Party, Motivation Monday, Musings of a Housewife, Inspire Me Monday, Make Your Own Monday, Melt In Your Mouth Monday, Better Mom Monday, Fat Tuesday, Slightly Indulgent Tuesday, Traditional Tuesday, Allergy Free Wednesday, Cast Party Wednesday, Wheat Free Wednesday, Wednesday Extravaganza, Wednesday Fresh Foods, Real Food Wednesday, What's Cooking Wednesday, Gluten Free Wednesday, Healthy 2day Wednesday

New Cultures For Health Blog Giveaway

2013-04-30T09:44:00.001-04:00

There has been so much interest in my recent article on water kefir that I thought I'd share some exciting news with my readers. Cultures For Health, my source for water kefir grains, has just launched their new and improved blog. The Cultures For Health Blog features recipes and information about cultured foods. And to promote their improved site, they are hosting some exciting giveaways THIS WEEK ONLY! Today's giveaway is for their milk kefir starter kit which may not be too helpful for many of us (ya know, dairy allergies and all). But Thursday, May 2nd they'll be giving away five kombucha starter kits and on Saturday, May 4th, the giveaway is for a water kefir starter kit!

So stop by their new blog and enter to win! What a great way to get started on your own cultured beverage adventure! And if any of my readers win a kit, please come back and share your good news with us!

-Happy Culturing!

I am an affiliate of Cultures for Health and will get a small percentage of any purchases made through those links. Thank you!

Shredded Potatoes and Beef Casserole {gluten, dairy, egg-free}

2013-04-11T17:11:00.000-04:00

In my previous life, you know the one in which we didn't have food allergies to deal with and I cooked whatever I felt like for dinner, I used to cook a lot of casseroles. But most casseroles are pasta based and, while I do have a few gluten-free pastas I like, I really don't serve many casseroles anymore. But casseroles can be so convenient because they usually don't require much kitchen time - just put together a few ingredients and pop it in the oven to bake (while you go fold laundry, change diapers, paint your nails - whatever). So a few weeks ago, as I was craving something baked in one dish, I came across a bag of shredded potatoes in my freezer and a new family-pleasing dinner was born. And as always, it has no gluten, dairy or eggs. I imagine this one would freeze well, too. See what you think?

Shredded Potatoes and Beef Casserole

1 lb ground beef or ground turkey
1 small onion, diced
2 cloves garlic, minced
1 tsp oregano
1 tsp basil
salt and pepper to taste
8 oz tomato sauce
1 cup peas
1 cup corn
5 cups shredded potatoes (fresh would be nice, but frozen works just fine)

Preheat oven to 450 degrees. In a large skillet, saute onions in a bit of olive oil for a few minutes. Add ground beef and brown it. Add in garlic and other seasonings. Add tomato sauce, peas and corn. Cook until everything is mixed and heated through. Transfer to a 13 x 11 baking dish. Sprinkle shredded potatoes evenly over the top. Bake uncovered at 450 for about 30 minutes. Enjoy!

This recipe is being shared at Gluten Free Fridays, Foodie Friday, Fresh Bites Friday, Foodtastic Friday, Food on Friday, Weekend Kitchen Creations, Inspire Me Monday, Musings of a Housewife, Better Mom Monday, Melt In Your Mouth Monday, Make Your Own Monday, Motivation Monday, Slightly Indulgent Tuesday, Fat Tuesday, Traditional Tuesday, Wednesday Extravaganza, Fresh Foods Wednesday, Cast Party Wednesday, What's Cooking Wednesday, Gluten Free Wednesday, Healthy 2day Wednesday, Allergy Free Wednesday, Tasty Traditions, Frugal Food Thursday, Full Plate Thursday, Thriving on Thursday

Meal Plan Monday - April 8, 2013

2013-04-07T21:44:00.000-04:00

Its been a while since I've shared my weekly meal plan. Its not that I haven't been planning our meals, 'cause I have. I really can't function without a plan! But I do like the idea of sharing meal plans. I am often inspired to try something new or reminded of an old favorite when I read other people's plans, especially gluten, dairy and egg-free meal plans. So in the hopes that someone (anyone) might be inspired, here's our plan for the week.

MONDAY - My favorite Java Crockpot Roast minus the cream cheese with mashed potatoes and a veggie

TUESDAY - Crockpot Salsa Bean Chicken I'm really giving my crockpot a workout this week - two dinners in a row!

WEDNESDAY - Pizza It's my boy's 9th birthday so we'll be having his requested dinner

THURSDAY - Mongolian Beef and Broccoli

FRIDAY - Sausages with peppers, onions, and mushrooms over rice

SATURDAY - My 11 year old and I will be going to the annual Mother & Daughter Banquet hosted by her Faith Girls group. Not sure what my hubby's going to feed the rest of the family, but I know he'll do a fine job!

SUNDAY - Hamburgers on the grill! I'm so excited that its getting to be grilling weather!

So what's on your plan this week?

This plan is being shared on Gluten Free Menu Plan, Menu Monday, Musings of a Housewife and Menu Plan Monday

Water Kefir - What It Is and Why I Drink It

2013-03-25T10:40:00.000-04:00

Everyone wants to be healthy, right? And we know that those with food allergies usually need a little extra help supporting the digestive and immune systems. One easy (and tasty) way to do that is by adding water kefir to your daily diet. So what is it, anyway?

Water kefir is a natural, dairy-free probiotic beverage that you can make at home. If you've been thinking about adding lacto-fermented foods to your diet, but haven't taken the plunge, this is a great place to start. Its main benefit is its wide variety of ~~beneficial~~ necessary yeast and bacteria. Although the specific strains will vary batch to batch, the list, which you can read here, is wonderfully long. Other benefits include:

Immune System Support: A huge percentage of our body's immune system resides in the gut (70%-80% according to a study published by the American Journal of Physiology). The probiotic bacteria in water kefir can help to strengthen this.
Leaky Gut: If you suspect leaky gut, as is common in those with food allergies, one of the first and best things to do is add probiotics to help balance the internal gut flora. You can do this by taking a probiotic pill, but as with most nutrients, its better to get it through real food/beverage because you'll also get the other nutrients that help promote colonization and healing.
Candidiasis: Many people who suffer from issues with Candida/yeast infections benefit from water kefir. That's because it contains friendly yeast that can starve out Candida Albicans.
Children: Probiotics are important for kids too, and, depending on the cause, may help with things like atopic dermatitis (read more here). Its easier to get kids to drink a tasty beverage than to take a pill, so water kefir is a good probiotic option for kids.
Antibiotic Use: After killing off the good with the bad, you'll need to replenish your natural internal flora.

So how is water kefir made? I'm glad you asked! Its really quite a simple process and doesn't take much hands-on time at all. The most helpful resource I've found is this video tutorial. Here's what you need to make 1 quart of water kefir:

Water kefir grains (about 1/4 cup): These are not grains at all, but get their name from the way they look. They are actually a symbiotic culture of bacteria and yeast. If you have a friend who is already making water kefir, you should be able to get some grains from her as the grains tend to multiply. If not, you can order from a reputable source such as Cultures for Health.
Water: Pure water. Avoid using chlorinated water, but if you must, you can boil it beforehand to get the chlorine out. I use reverse osmosis water (read more about water filtration here) which means my water doesn't contain chlorine or fluoride (yah!), but I do add mineral drops to keep the kefir grains happy.

Sugar (1/4 cup): This should be an unprocessed sugar like sucanat, rapadura, or evaporated cane crystals (just avoid bleached white sugar as the chemicals in it are likely to damage the kefir grains).

To make water kefir, put 1/4 cup sugar into a quart mason jar. To this, add a bit of hot water and stir to dissolve. Once sugar is dissolved, fill the jar the rest of the way with cold water. Add a few drops of mineral drops if your water is lacking minerals. Lastly, add in kefir grains. Cover with a clean cloth or coffee filter and let sit for 24-48 hours (I usually let mine sit for about 36 hours). Once made, strain out kefir grains to use for the next batch. If cared for properly, your kefir grains will continue to produce water kefir indefinitely. I like to pour my water kefir into a glass pitcher. Now it's time to add flavor!

There are tons of flavor options, but here are my family's favorites:

Lemonade/Limeade: To 1 quart water kefir, add 1/4 cup fresh squeezed lemon juice or lime juice. This makes a lightly sweet and very refreshing beverage!
Cream Soda: While making the water kefir, add 1 tsp molasses to your sugar. Once water kefir has been prepared, add about 2 tsp vanilla extract to it. Yum!
Blueberry: To 1 quart water kefir, add about 1/2 cup blueberry juice.

So there you have it. A beneficial probiotic beverage that's easy to make and tastes good. There's tons more info available on making water kefir. I encourage you to follow the links I've provided to get a fuller understanding of it all. And I hope you'll give it a try!

In addition to personal experience, information for this article was obtained from these sources: Cultures For Health, Yemoos, Whole Traditions: Water Kefir Instructions, Vitabase

This post is being shared at Motivation Monday, Gluten Free Weekly Menu, Inspire Me Monday, Make Your Own Monday, Melt In Your Mouth Monday, Better Mom Monday, Slightly Indulgent Tuesday, Allergy Free Wednesday, Gluten Free Wednesday, What's Cooking Wednesday, Cast Party Wednesday, Wheat Free Wednesday, Wednesday Extravaganza, Real Food Wednesday, Healthy 2day Wednesday, Tasty Traditions, Frugal Food Thursday, Full Plate Thursday, Thriving on Thursday, Gluten Free Friday, Foodie Friday, Fresh Bites Friday, Foodtastic Friday, Food on Fridays, Allergy Friendly Friday, Weekend Kitchen Creation, Saturday Spotlight, Your Great Ideas

I am an affiliate of Cultures for Health and will get a small percentage of any purchases made through those links. Thank you!

P.F. Chang's Mongolian Beef and Broccoli

2013-03-13T22:06:00.000-04:00

Ever been to P.F. Chang's? How about Pei Wei? If you're not familiar with these, they are both excellent Asian-inspired restaurants that also have gluten-free menu options. Pei Wei (read Pay-Way) is the fast-food version of P.F. Chang's and one restaurant that our whole family can enjoy (4 yr old-adult plus allergy-friendly).

Anyway, my sister-in-law sent me this P.F. Chang knock-off recipe created by Kelly Senyei at Just a Taste. I've made it twice now and have enjoyed it greatly. Even though it's not my recipe, I thought I'd share it with you since its just so good! If you follow the recipe as written, you'll notice it doesn't include broccoli. To add broccoli, just toss your florets in during the last step when you add the beef back in to the sauce in the skillet. That lets the broccoli take on the flavor of the sauce while staying crisp. I left out the scallions. And be sure to use gluten-free soy sauce. Serve with brown rice.

This recipe is being shared at Wheat Free Wednesday, Cast Party Wednesday, What's Cooking Wednesday, Gluten-Free Wednesday, Healthy 2day Wednesday, Allergy Free Wednesday, Real Food Wednesday, Tasty Traditions, Full Plate Thursday, Thriving on Thursday, Pennywise Platter, Frugal Food Thursday, Gluten Free Fridays, Foodie Friday, Fresh Bites Friday, Foodtastic Friday, Food on Fridays, Weekend Kitchen Creations, Show and Tell Saturday

No-Bake Chocolate Peanut Butter Cookies {gluten, dairy, egg-free}

2013-03-02T21:19:00.002-05:00

You know that recipe - the one you look forward to seeing at family gatherings or church picnics. You expect to see Mrs. Jones' apple pie or Miss Taylor's macaroni and cheese. You hope to see it because it's famous, at least in your circle. It's famous because it's fabulous. Well, let me just tell you that is the kind of recipe I'm sharing today. But it's not my recipe. It is my husband's and it is all it's cracked up to be. It is requested, anticipated and gobbled up at most any occasion. And the good news is, it is quick and easy to make.

The only tricky part is deciding if you want to make the chocolate version or the blonde version? I have yet to decide which is my favorite so we (meaning me and the kids) usually request that my husband make a batch of each. The best thing to do is just split the recipe in half and make one of each kind - you'll be glad you did.

No-Bake Chocolate Peanut Butter Cookies {gluten, dairy, and egg-free}

Chocolate Version:
2 cups sugar
1/2 cup cocoa
1/2 cup dairy-free butter (our favorite is Earth Balance No-Soy Spread)
1/2 cup dairy-free milk (we use almond milk)
1 tsp vanilla
3/4 cup chunky peanut butter
3 1/2 cups gluten-free quick oats

Blonde Version:
as above, except omit cocoa and add 1/4 cup more peanut butter (total 1 cup peanut butter)

In a large pot (4-6 quart size gives enough room for mixing), combine sugar, cocoa, non-dairy butter and non-dairy milk. Over medium-high heat, bring mixture to a boil stirring constantly. Once mixture comes to a boil, continue boiling and stirring for 2 minutes. Remove from heat. Add vanilla and peanut butter. Stir until peanut butter is dissolved. Add oatmeal and stir until thoroughly combined. Spoon cookies onto wax paper and allow to cool. Once set, eat and enjoy!

This recipe is being shared at Motivation Monday, Gluten Free Weekly, Inspire Me Monday, Make Your Own Monday, Melt In Your Mouth Monday, Better Mom Monday, Slightly Indulgent Tuesday, Fat Tuesday, Allergy Free Wednesday, Healthy 2day Wednesday, Gluten Free Wednesday, Cast Party Wednesday, What's Cooking Wednesday, Wheat Free Wednesday, Wednesday Extravaganza, Thriving on Thursday, Full Plate Thursday, Frugal Food Thursday, Pennywise Platter, Allergy Friendly Friday, Food of Fridays, Foodtastic Friday, Fresh Bites Friday, Foodie Friday, Gluten Free Friday

Crockpot Salsa Bean Chicken {gluten, dairy, egg-free}

2013-02-10T20:47:00.000-05:00

Are you ready for the easiest dinner ever? My good friend invented this one and it's become a regular in my rotation because its healthy, easy and everybody likes it! Sound like a winner to me! Let me introduce to you . . . Salsa Bean Chicken!

Crockpot Salsa Bean Chicken

2 - 4 boneless, skinless chicken breasts
2 cups of home-cooked black beans (or one 15 oz can of black beans)
2 cups homemade salsa (or one 16 oz jar of salsa)

Place chicken into crockpot (its okay if it's frozen). Top with salsa and beans. Cover and cook in your crockpot on low for 8 hours. Serve with brown rice.

Told you it was easy!

This recipe is being shared at Better Mom Monday, Melt In Your Mouth Monday, Inspire Me Monday, Make Your Own Monday, Gluten Free Weekly, Motivation Monday, Slightly Indulgent Tuesday, Fat Tuesday, Traditional Tuesdays, Allergy Free Wednesday, Healthy 2day Wednesday, Gluten Free Wednesday, What's Cooking Wednesday, Cast Party Wednesday, Real Food Wednesday, Wednesday Fresh Foods, Wheat Free Wednesday, Wednesday Extravaganza, Thriving on Thursday, Full Plate Thursday, Frugal Food Thursday, Tasty Traditions, Gluten Free Fridays, Foodie Friday, Fresh Bites Friday, Foodtastic Friday, Food on Friday

Spread Some Valentine's Love

2013-02-03T16:58:00.002-05:00

Valentine's Day is almost here and maybe it's got you wondering what you can do for that special someone who can't eat the usual Valentine's treats. After all, we can't let a little thing like a gluten, dairy or egg allergy get in the way of celebrating love.

Baking and decorating heart-shaped sugar cookies is a great family activity to do with kids. Heart cookies are also fun to bring in to share with classmates or co-workers. And never overlook a plateful of hearts as a sweet gift for your heart throb. Just grab some cutsie heart-shaped cookie cutters and pop on over to my recipe for Holiday Cut-Out Sugar Cookies. My husband and I just made these with our kids last night and had a great family fun evening.

Another very easy idea is to make your own dairy-free heart chocolates. You'll need a set of heart-shaped chocolate molds, a bag of dairy-free chocolate chips and this tutorial.

If you'd like to skip the kitchen in favor of the store, you can make up a little Valentine's treat bag. Always read labels for yourself, but here's a short list of candies that are gluten, dairy and egg-free.
Necco Conversation Hearts, Valentine's Peeps, Skittles, Dum-Dum lollipops, Starburst and whatever else you might be able to turn up at the store. Just read those labels carefully and have fun assembling your treat bag!

Happy celebrating LOVE with your LOVE-lys!

This post is being shared at Better Mom Monday, Melt In Your Mouth Monday, Inspire Me Monday, Gluten Free Weekly, Motivation Monday, Slightly Indulgent Tuesday, Allergy Free Wednesday, Healthy 2day Wednesday, Gluten Free Wednesday, What's Cooking Wednesday, Cast Party Wednesday, Wheat Free Wednesday, Wednesday Extravaganza, Thriving on Thursday, Full Plate Thursday, Delightfully Inspiring Thursday, Frugal Food Thursday, Gluten Free Friday, Foodie Friday, Foodtastic Friday, Food on Friday, Potluck Party, Show and Tell Saturday

Chocolate Peanut Butter Cornflake Bars {gluten, dairy, egg-free}

2013-01-28T08:33:00.000-05:00

Recently I stumbled onto this recipe for Gooey Cornflake Bars at The Better Mom and was impatiently waiting for a chance to try it. When I finally did have an occasion to make it, a bag of Ghirardelli semi-sweet chocolate chips caught my eye and I just haaad to add them in. I figured, you probably can't go wrong mixing peanut butter and chocolate together, right? So I never did actually make the recipe I meant to, and I still hope to, but in the process this chocolate version emerged. So next time you need to put together a simple sweet treat, give this one a try (or if you'd rather, try the original non-chocolate version.)

Chocolate Peanut Butter Cornflake Bars {gluten, dairy, egg-free}

6 cup gluten-free cornflakes
1 cup smooth peanut butter
1/4 cup honey
1 cup dairy-free chocolate chips

In the microwave, melt peanut butter, honey and chocolate chips for 1 minute. Remove and stir; then continue heating in 30-second increments until completely melted and combined. (If you prefer, you can do this in a saucepan on the stovetop over medium-low heat, stirring constantly.) Measure cornflakes into a large bowl and pour in peanut butter-chocolate mixture. Stir to coat. Grease a 7 x 11 inch pan. Transfer coated cornflakes to pan. Spread evenly into pan, pressing down firmly with the back of a pancake turner, packing mixture tightly. Cover and refrigerate for at least 2 hours. Cut into squares and serve.

This recipe is being shared at Inspire Me Monday, Make Your Own Monday, Melt In Your Mouth Monday, Better Mom Monday, Motivation Monday, Gluten Free Weekly, Slightly Indulgent Tuesday, Allergy Free Wednesday, Gluten Free Wednesday, What's Cooking Wednesday, Cast Party Wednesday, Wheat Free Wednesday, Wednesday Extravaganza, Thriving on Thursday, Full Plate Thursday, Delightfully Inspiring Thursday, Frugal Food Thursday, Gluten Free Friday, Foodie Friday, Foodtastic Friday, Food on Friday

Best Ever Beef Stew {gluten, dairy, egg-free}

2013-01-20T22:36:00.000-05:00

Its seems that forever I have been searching for a good bowl of beef stew, but have continued to be disappointed. I figured I must not actually like beef stew so much since I can't seem to find a recipe I like. Until now! My good friend Gina Shatney (of Gina Chicken) served me a bowl of her Beef and Barley soup - just one bite and I sighed a contented sigh, knowing I had found what I was looking for. So of course I got her recipe, made a few minor adjustments (namely, taking out the barley) and cooked up an amazing pot of gluten-free beef stew for my family. It was a hit from the youngest to the oldest at our table, so I figured I'd better share it with you.

As if a successful beef stew recipe wasn't enough, another surprising thing happened. I needed to make a soup to bring to church for the fellowship meal. I hadn't planned for this, but I found I had on hand the ingredients to make this soup - except for the beef. So I decided to make it anyway, but substitute ground beef for the stew meat. And guess what? It turned out great! I do prefer the original version using beef from a roast, but the ground beef version is almost as good. So if you're pinching pennies, or just don't have any stew meat on hand, try it with ground beef. You'll be warmed and satisfied either way.

*Now because this is a beef stew, let's take a minute and talk about your beef options. This recipe calls for about 1 to 1 1/2 pounds of beef, and there are several options that will produce a great stew. My favorite is to use leftovers from a brisket or from my new favorite crockpot roast. I cook up a 3-pound roast and serve half for dinner, then shred the other half for this stew. The shredded meat is perfect! But if you didn't happen to have a roast earlier in the week, you could always go with cubed stew meat or a london broil cut into bite-sized pieces and browned in a skillet. The third option, which I mentioned already, is ground beef. Simply brown your ground beef in a skillet while you work on the rest of the stew, then add it to the stew after the ground beef is cooked through.

Now on to the recipe . . .

Beef Stew {gluten, dairy, and egg-free}

Note: As with most soups, the amounts given are approximate. The measurements are listed to give you an idea of how much, but please, add or subtract as suits your taste and pantry supplies.

1 - 1 1/2 lbs beef, see note* above and choose from:
leftover beef roast, shredded
cubed stew meat, browned in a skillet
ground beef, browned in a skillet
2-3 TBSP olive oil
1 medium onion, diced
1-2 carrots, cut into small pieces
1-2 stalks of celery, cut into small pieces
2-3 cloves garlic, crushed
1 TBSP dried oregano
2 large potatoes, peeled and cut into bite-size cubes
2-4 TBSP red wine (red cooking wine if fine)
6 cups beef broth (if using store-bought broth, make sure its gluten-free and MSG-free)
15 oz. can tomato sauce

In a stockpot, saute onion, carrots, and celery in olive oil over medium heat until crisp-tender. Add garlic and oregano and saute a few minutes more. Add liquids (red wine, broth and tomato sauce) and bring to a boil. Simmer for a little while to get the flavors into the broth. Add potatoes and pre-cooked meat. Simmer until potatoes are tender (about 15 minutes). Serve on its own, or pair with some fluffy gluten-free biscuits.

This recipe is being shared at Inspire Me Monday, Melt In Your Mouth Monday, Motivation Monday, Make Your Own Monday, Better Mom Monday, Gluten Free Roundup, Fat Tuesday, Slightly Indulgent Tuesday, What's Cooking Wednesday, Gluten Free Wednesday, Healthy 2day Wednesday, Allergy Free Wednesday, Cast Party Wednesday, Real Food Wednesday, Wednesday Fresh Foods, Wheat Free Wednesday, Wednesday Extravaganza, Full Plate Thursday, Delightfully Inspired Thursday, Frugal Food Thursday, Pennywise Platter, Tasty Traditions, Gluten Free Friday, Foodie Friday, Fresh Bites Friday, Foodtastic Friday, Food on Friday

Taco Seasoning {gluten, dairy, egg-free}

2013-01-14T22:12:00.000-05:00

Making your own homemade taco seasoning is simple. And it's just one more thing you can do to reduce the questionable/unhealthy ingredients your family eats. Plus its cost effective and guarantees that your taco seasoning will be gluten-free.

I've been making my own taco seasoning for several years now and have always been happy with the flavor. But something was missing. When I used to make taco meat with a packaged mix, it would have a creaminess to it that I didn't get from my homemade mix. Then it dawned on me! I was only added flavor, whereas the packaged mix was creating a sauce. The fix: cornstarch (or arrowroot, if you prefer) and water. So if you are just after the flavor, follow the recipe below for the seasonings. If you enjoy the sauce, you'll find those instructions below as well.

Give it a try - make your own taco seasoning. It really doesn't take much effort and its definitely better for you than that packaged mix. And while you're at it, make a cute little label to stick on your container. (Cuter than the one I made!)

Taco Seasoning {gluten, dairy and egg-free}

4 TBSP chili powder
2 TBSP cumin
2 TBSP garlic powder
2 TBSP onion powder
2 TBSP paprika

Mix all together and store in airtight container

To re-create a store-bought taco seasoning packet, sprinkle 3 TBSP seasoning mix into skillet while browning 1 pound of ground beef. In a measuring cup, whisk together 1 TBSP cornstarch (or arrowroot) with 3/4 cup cold water. Pour into skillet and stir into beef/seasoning. Cook a few minutes more till mixture thickens.

This recipe is being shared at Inspire Me Monday, Make Your Own Monday, Melt In Your Mouth Monday, Better Mom Monday, Slightly Indulgent Tuesday, Fat Tuesday, Traditional Tuesday, Allergy Free Wednesday, Wednesday Extravaganza, Wheat Free Wednesday, Cast Party Wednesday, Healthy 2day Wednesday, Gluten Free Wednesday, What's Cooking Wednesday, Real Food Wednesday, Wednesday Fresh Food, Frugal Food Thursday, Delightfully Inspiring Thursday, Full Plate Thursday, Tasty Traditions, Pennywise Platter, Foodie Friday, Fresh Bites Friday, Gluten Free Friday, Food on Friday, Foodtastic Friday

Meal Plan Monday - January 14, 2013

2013-01-14T09:23:00.002-05:00

Happy Monday! Time for a fresh new outlook on the week ahead with plenty of good foods on the menu. We had two great things to celebrate this weekend - my husband's birthday and the filling of our freezer! My husband's brother raises a couple of cows a year and we were able to buy half of one this year. And let me tell you, last night's dinner was THE BEST SIRLOIN I have ever eaten! Wow - fresh and natural makes all the difference. We were also able to get some soup bones, so if anyone has advice on making bone broth, please share!

So here's our plan for this week:

MONDAY - Spaghetti and Meatballs

TUESDAY - Oven Baked Chicken Cacciatore

WEDNESDAY - Leftover Ham with Roasted Sweet Potato Cubes and Green Beans

THURSDAY - Crockpot Beef Stroganoff

FRIDAY - BBQ Shredded Chicken and Rice

SATURDAY - Seasoned Ground Beef and Rice

SUNDAY - Salad Dressing Chicken and Rice

This post is being shared at Gluten-Free Menu Swap, Organizing Junkie's Menu Plan Monday, Menu Monday and Musings of a Housewife

A Lost Birthday

2013-01-07T08:00:00.000-05:00

This really doesn't have anything to do with cooking or food allergies, but its my blog so I get to do that now and then. I hesitate to share this, but I decided to because I know I'm not the only one who has experienced the loss of a pregnancy and I thought that perhaps my words and experience may be of some encouragement to someone else.

Exactly one year ago today, my too-tiny baby girl was born. She was almost 17 weeks gestation - too small to live, but not too small to have a big impact on our whole family. As I reflect over the year that has passed, I see a year that has been rich in emotion and rich in really learning what it means to trust in the Lord. There has been raw painful sadness. There has been gentle reflective sadness. And there has been growth and strength, love and healing. Healing has taken its time - both physical and emotional, but God has been faithful in both.

As a way to remember, I am re-posting what I wrote on my personal/family blog the month after Sadie's birth. Perhaps there is encouragement for someone in it.

Almost a month ago, on Saturday, January 7^th, our tiny baby girl was born. She had only been growing in my belly for almost 17 weeks and was too tiny to survive in the outside world. She lived for a few short minutes, gently moving her arms and legs as I held her in my hand. She was very small but she was a perfectly formed little person with tiny little fingers and tiny little toes. Her little nose and lips were so baby sweet. As I held her I could not believe this had just happened. She was not supposed to be here yet. But somehow this was God’s plan for her. God’s plan for me. God’s plan for our family. I know (as in, I am fully convinced) that our God is good. That He has my best and His glory at the heart of His plans. And He knows the plans He has for me. So I trust Him. But, because I don’t know His plans, and because I want my little girl here with me, I am sad. I miss her. I know there is no “right” way to feel about all this, but sometimes I don’t know how I’m supposed to feel. Some days I feel sad and I cry. Some days I feel numb and don’t feel anything. Some days, more frequent now than at first, I feel normal and I just go ahead with my day as if I hadn’t recently lost a child. Some days I just want to think about her. So I think about being pregnant with her and I think about the day she was born and then . . . then there is nothing else to think about. We have almost no memories to recall or mementos to touch. No pictures to look at except an ultrasound picture from the week she was born. She had been healthy at that ultrasound appointment – moving around quite actively. And yet, in God’s good sovereignty, we didn’t get to keep her. Since there is so little to hold onto or remember her by, I am writing this and sharing it with our family and friends. Sort of in place of a birth announcement, I guess. That first night, as I lay sleepless in my bed, a name kept running through my head, Sadie. So that’s what we’ve decided to name her, Sadie. It means “princess”. Even though we never got to know her, it seems like she should have a name. She was a person after all. And now she is in the best place imaginable – better than we can imagine. In heaven with the Lord. And even though we miss her and wish she was here to be a part of our family, we know (as in, we are fully convinced) that she is where she belongs.

Sadie’s tiny footprints.

For reference, this purple button is about the size of a dime.

This post is being shared at Better Mom Monday

Dairy-Free Holiday Chocolates

2012-12-16T22:44:00.000-05:00

Sometimes its the little things that make a kid (or grown-up) with food allergies feel normal. Its always nice to be able to enjoy the same treats that everyone else is having. Take those little Santa-shaped chocolates, for instance. You know the ones wrapped in foil that often end up in stockings or as treats at Christmas parties. Of course they are off limits for those sensitive to dairy, but there is an easy - and just as tasty - alternative. Are you ready to make the easiest treat in the world? Good.

All you'll need is some dairy-free chocolate (I use Ghirardelli semi-sweet chocolate chips, but there are other good choices including Enjoy Life and Chocolate Dream chips) and some Christmas-themed chocolate molds. The chocolate molds will only run you about $5 and can sometimes be found at craft stores and on amazon.com.

Here's what you do. Are you ready? - this is a really complicated recipe (not!).

Melt about 1 cup dairy-free chocolate chips. You can do this in the microwave or in a double boiler on the stove. I use the microwave, putting the chips in for about 30 seconds; remove and stir, then another 30 seconds and stir, repeating until the chocolate is melted and smooth.

Using a regular teaspoon or other convenient utensil, scoop out a little chocolate and drizzle it into the molds, making sure to completely fill the shape (and try not to lick your fingers!). Once you've filled all the shapes, tap the mold on the counter a bit to make sure you don't have any air bubbles trapped in the chocolate. Then let the tray sit on the counter (or in the fridge for those of us with less patience) until the chocolate hardens. Gently pop out the chocolates and voila! - you now have pretty little Christmas-shaped chocolates that are safe for those with dairy allergies to enjoy.

One cup of chocolate chips yielded 17 little snowmen, candy canes, trees, etc. using the mold I have. And by the way, if you get interrupted while making these, or if you end up with more melted chocolate in your bowl than can fit in your mold, you can re-heat your melted chocolate and continue with no problem.

This recipe is being shared at Gluten Free Monday, Better Mom Monday, Melt In Your Mouth Monday, Inspire Me Monday, Musings of a Housewife, Slightly Indulgent Tuesday, Healthy 2day Wednesday, Allergy Free Wednesday, Gluten Free Wednesday, Cast Party Wednesday, Wheat Free Wednesday, Wednesday Extravaganza, Full Plate Thursday, Frugal Food Thursday, Ultimate Recipe Swap, Gluten Free Fridays, Foodtastic Friday, Foodie Friday, Food on Friday, Potluck Party, Allergy Friendly Friday

Apple Pie {gluten, dairy and egg-free}

2012-12-03T22:05:00.000-05:00

Apple pie and holidays just seem to go together. Of course, apple pie is good pretty much any time - even breakfast if you ask me! So I thought I'd share my easy apple pie recipe for those of you who must avoid gluten, dairy and eggs.

Now before you run out and grab yourself any old apples, consider your choices carefully because different apples can really change the outcome for good or for evil. I was always taught that Granny Smith apples were the apple of choice for pie making, but I have never had success with using them. They start out all crisp and tart, but after baking turn into mush. So I did a little research and discovered I'm not the only one with mushy Granny Smith pie. According to this article from Oregon Live, the pre-sale storage is the problem. Apparently, before being sent to your local grocery store, the apples are often stored for up to 10 months in "controlled atmosphere storage" to prevent ripening. Unfortunately, once out of this controlled atmosphere, the apples ripen and break-down much faster, causing mushy apple pie. My solution this year has been to use Honey Crisp apples instead of Granny Smith, and my pies have had much better texture. There ya have it.

Apple Pie {gluten, dairy and egg-free}

Double Pie Crust
1 cup millet flour
1/2 cup sorghum flour
1 cup potato starch or tapioca starch
1 tsp xanthan gum
1 tsp salt
1 cup cold non-dairy butter (Earth Balance or Smart Balance Light)
4 TBSP water

Apple Pie Filling (based on Better Homes and Gardens New Cookbook)
6 cups (about 4 large apples) thinly sliced, peeled apples (Honey Crisp works well)
1/2 cup sugar
3 TBSP sorghum flour
1 tsp cinnamon
1/4 tsp allspice

Step 1- Make your pie crust. Don't worry - this is going to be easier than you think. Whisk together dry ingredients (millet, sorghum, potato starch, xanthan gum, and salt). Cut butter into dry ingredients using a pastry cutter or 2 table knives. Add in water and work the dough, first with pastry cutter, then with hands, till everything is combined and sticks together, forming a ball. Take your dough ball and divide it in half. Flatten each ball into a disk on a silicone baking mat, pastry mat, or plastic wrap. Lay a second mat or piece of plastic wrap over the dough and roll out your crust (using a rolling pin on top of the plastic wrap) into a circle to fit into an 8 or 9 inch round pie plate. To transfer crust into pie plate, flip over into your hand so you are holding the plastic wrap and the pie crust. Peel off bottom plastic wrap/silicone mat and flip the dough into the pie plate. Peel off top plastic wrap and trim edges as needed. This crust is relatively easy to work with, but if it doesn't cooperate, refrigerate it for about an hour, then try again. See the original post on making pie crust for step-by-step pictures.

Step 2 - Make your filling. Peel, core and slice your apples. Toss your sliced apples into a mixing bowl. In a small bowl, whisk together sugar, flour, cinnamon and allspice. Pour your sugar mixture over apples and toss to coat evenly. Transfer apples into your crust-lined pie plate.

Step 3 - Roll out your second ball of dough and place it on top of the apples. Pinch edges and cut a few slits into top crust for ventilation (make a pretty pattern). Cover edges with strips of aluminum foil or pie crust shield.

Step 4 - Bake at 375 for about 25 minutes. Remove edge protectors and bake for another 30-35 minutes, or until crust begins to brown and filling is bubbly.

This recipe is being shared at Better Mom Monday, Melt in Your Mouth Monday, Gluten Free Monday, Make Your Own Monday, Monday Mania, Inspire Me Monday, Musings of a Housewife, Slightly Indulgent Tuesday, Allergy Free Wednesday, Healthy 2day Wednesday, Gluten Free Wednesday, What's Cooking Wednesday, Wednesday Extravaganza, Full Plate Thursday, Tasty Traditions, Gluten Free Friday, Foodie Friday, Foodtastic Friday, Food on Fridays, Potluck Party

Meal Plan Monday - December 3, 2012

2012-12-03T09:48:00.001-05:00

Its December and really starting to feel like Christmas around here! My family went out and cut down our Christmas tree on Saturday. We had a great time together! Now the tree is decorated and all the festive Christmas treasures are displayed through the house (actually, I only really decorate two rooms, but still, its warm and cozy feeling!). Then we (read "my husband") made a turkey and mashed potatoes dinner which we shared with friends on Sunday afternoon. Now I finally get to enjoy turkey leftovers! So here's our gluten, dairy and egg-free meal plan for this week . . .

MONDAY - Homemade Turkey Noodle Soup and Biscuits - Not only did my husband make turkey this weekend, but he also made his wonderful broth with the turkey carcass so we get to enjoy nourishing and delicious soup tonight. I'll be using our favorite gluten-free noodles.

TUESDAY - Gina Chicken with Broccoli over Rice

WEDNESDAY - Shrimp Scampi

THURSDAY - Crockpot Beef Stroganoff

FRIDAY - The kids will have Skillet Fiesta which is already prepared in the freezer. The babysitter will just have to heat and serve. Me and Hubby will be going out Christmas shopping!

SATURDAY - Sausages with Peppers, Onions, Mushrooms and Rice

SUNDAY - Turkey Gone-Gone - This is just turkey, mashed potatoes and gravy mixed together but my daughter loves it so much she named it Turkey Gone-Gone because it's always eaten until its all gone.

What's on your plan?

For more ideas, check out Menu Plan Monday, Gluten Free Menu Swap, Menu Monday

Meal Plan Monday - November 26, 2012

2012-11-25T21:40:00.001-05:00

I hope everyone had a wonderful Thanksgiving. I sure did! I loved spending the day with my family and friends and really enjoyed having my hubby home for a nice long four-day weekend! We even got some projects done! I cleaned out a few of those unruly drawers in my kitchen, weeded out my recipe book, washed the kitchen floor and deep-cleaned my dust-coated bedroom. My hubby did some clearing out in the basement and got our Christmas lights up (yaah!), plus some other stuff.

Since we ate dinner at our friend's home, we don't have much in the way of leftovers, so this week's meal plan doesn't include recipes using turkey or mashed potatoes, but I'd love to hear some of the creative ways you have found for using Thanksgiving leftovers.

MONDAY - Java Crockpot Roast - This is my new favorite way to cook a roast. The flavor is sooooo good. I just leave out the cream cheese that's mentioned in the recipe.

TUESDAY - Oven Baked Chicken Cacciatore - I've been enjoying dicing up fresh tomatoes instead of canned, but either works great!

WEDNESDAY - Experimental Creamy Burger and Potatoes - I'll be using the creamy sauce from my Creamy Chicken Pie, but using ground beef and cubed potatoes instead of chicken. I'll let you know if it turns out yummy.

THURSDAY - Beef and Sorghum Stew and Biscuits - I'll be using the planned-over beef from Monday's dinner in my new favorite stew recipe which I hope to share soon.

FRIDAY - Roaster Chicken, Mashed Potatoes and Peas - Since we didn't have Thanksgiving leftovers, I'm still craving all that goodness.

SATURDAY - Take-Out from Pei Wei Asian Diner. This has become our Christmas-Tree-Getting-Day traditional dinner. They have a reasonable gluten free menu and my whole family likes it.

SUNDAY - Salad Dressing Chicken and Rice

What's on your plan?

This plan is being shared at Menu Plan Monday, Menu Monday, Gluten Free Menu Swap

Cranberry Orange Bread {gluten, dairy and egg-free}

2012-11-14T16:44:00.002-05:00

I'm really excited about this one! And its just in time for the holidays. It all started when I grabbed a bag of fresh cranberries at our local produce market and started thinking of all the yummy things I could make with them. Then I started wondering about the nutritional value of cranberries, so I did some research. It turns out cranberries are really good for us! Besides having a nice amount of vitamin C, and fiber, the phytonutrients they contain are well know for their antioxidant, anti-inflammatory, and anti-cancer benefits. There are studies showing cranberries help support immune function and potentially lower the frequency of cold symptoms as well as benefiting the digestive tract. And guess what? Studies show that in order to get the most benefit from cranberries, they should be eaten in their natural food state (surprise!).

Setting aside all the good news about cranberries and their nutritional qualities, it turns out they are super yummy as part of this delicious, allergy-friendly snacking loaf. This cranberry orange bread would make a tasty breakfast, a nice pick-me-up afternoon snack or a wonderful gluten-free bread to serve with Thanksgiving or Christmas dinner. The orange flavor subtly adds a bit of tangy sweet which compliments the cranberries beautifully. For the recipe, I started with the one on the Ocean Spray cranberries package and adapted it to be free of gluten, dairy and eggs (and a little less sugar). And it worked!

So run right now to the store, grab a bag of fresh cranberries and make this bread! Its come together quickly - no fuss - and gets eaten really fast!

Cranberry Orange Bread {gluten, dairy and egg-free}

1 1/2 cups sorghum flour
1/2 cup potato starch or tapioca starch
1 tsp xanthan gum
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 TBSP ground flaxseed
3/4 cup sugar (I used white)
1 cup orange juice
2 TBSP oil
1 1/2 cups fresh cranberries, coarsely chopped (I used my good old Pampered Chef Food Chopper)

In a large mixing bowl, whisk together dry ingredients (sorghum, starch, xanthan gum, baking powder, baking soda, salt, ground flaxseed and sugar). To this, add orange juice and oil. Using a hand or stand mixer, mix for a few minutes until well combined. Stir in chopped cranberries. Transfer to a 9 x 5 inch loaf pan and bake at 350 for 55-60 minutes. Cool on a wire rack. Remove from pan, slice and enjoy! Makes one loaf.

This recipe is being shared at Full Plate Thursday, Frugal Food Thursday, Delightfully Inspired Thursday, Pennywise Platter, Gluten Free Friday, Foodie Friday, Fresh Bites Friday, Foodtastic Friday, Food on Fridays, Potluck Party, Gluten Free Monday, Better Mom Monday, Melt in Your Mouth Monday, Monday Mania, Make Your Own Monday, Musings of a Housewife, Inspire Me Monday, Slightly Indulgent Tuesday, Traditional Tuesday, Allergy Free Wednesday, Gluten Free Wednesday, Cast Party Wednesday, Healthy 2day Wednesday, Real Food Wednesday, Wednesday Extravaganza, Tasty Traditions