Wednesday, April 27, 2011
Moving!!!!
So as many of you know we are moving back to the U.S...... we are really excited!!! We head out tomorrow Thursday the 28th and are hoping to arrive in Colorado by Sunday. We are planning to spend a few days with the in-laws and then we will make the last stretch of our journey home to Arizona! I am going to try and post something at least once during our stay in Colorado, but I am not promising..... ;) As soon as we are settled I will start my regular posting back up! Please feel free to leave comments on what you would love to see more of on All About Home or request certain recipes! In the meantime check out some of the previous recipes I have!! See ya soon!
Tuesday, April 19, 2011
Gluten, Dairy Free Waffles...... with homemade syrup!
We have been making waffles once a week, they are so easy. I love things that are easy! Waffles really are a cheap meal but the maple syrup kills me!! I was thinking the other week there has to be a way to replace the maple syrup without using "junk" syrup and without spending half the amount of groceries I spend in a week on syrup. Ok, well it's not that expensive but you get the idea right? Last week I made a blackberry syrup and this week I made a strawberry one! My kids LOVED them! Voila! Money saved! Although I must add I am a fan of maple syrup so I did give the hubby and myself some. Selfish I know. But my kids don't care. I know this because I felt a tinge of guilt and I asked them. Their reply was "Oh Mama, this syrup is still a treat!" I am so glad my kids still think fruit is a treat. I hope it lasts forever.
Gluten, Dairy Free Waffles (adapted from the passionate homemaker)
2c coconut milk
1c 100% pure apple juice
1c brown rice flour
1c oat flour (you can use GF oats if you need to)
1c buckwheat flour
4T coconut oil
4 tsp. vanilla
4 eggs ( or 4T flax mixed with 12T warm water)
4 tsp. aluminum free baking powder
2 tsp. Redmond's real salt
1 tsp. cinnamon
1/2 tsp. guar gum (optional)
1 tsp. baking soda
Mix wet ingredients, then fold in the dry ingredients. Mix well, give it a minute to thicken up, then cook in your waffle maker. Enjoy!
*soaking instructions* The afternoon before I put the 3 flours (oat, brown rice and buckwheat) into a bowl, then I mixed in the coconut milk and 2T lemon juice (if you don't have milk allergies you can use kefir or buttermilk) to break down the phytic acid in the grains. Then you cover the bowl, leave it on the counter until you are ready for dinner the next day, add the rest of the ingredients and enjoy some nutritious waffles!
Blackberry Syrup
12 oz. package of washed blackberries
approx. 1/2c water
sweetener such as honey or stevia
arrowroot for thickening
Put the blackberries in a small pot, pour the water over them and turn the stove on med-high. Bring to a slow boil, occasionally mashing with a fork. I put in 2 tsp. of honey and 1 pinch of stevia. Stir in arrowroot, I started with 1 teaspoon and gradually worked my way to 2. You may want more or less but that is the beauty of it, you get to decide! I then put it in my vita mix and gave it a whirl. If you don't care about your syrup being warm you could just put it all in the vita mix, skipping the boiling step, which is what i did with the strawberries the next time. The possibilities are endless!!
Gluten, Dairy Free Waffles (adapted from the passionate homemaker)
2c coconut milk
1c 100% pure apple juice
1c brown rice flour
1c oat flour (you can use GF oats if you need to)
1c buckwheat flour
4T coconut oil
4 tsp. vanilla
4 eggs ( or 4T flax mixed with 12T warm water)
4 tsp. aluminum free baking powder
2 tsp. Redmond's real salt
1 tsp. cinnamon
1/2 tsp. guar gum (optional)
1 tsp. baking soda
Mix wet ingredients, then fold in the dry ingredients. Mix well, give it a minute to thicken up, then cook in your waffle maker. Enjoy!
*soaking instructions* The afternoon before I put the 3 flours (oat, brown rice and buckwheat) into a bowl, then I mixed in the coconut milk and 2T lemon juice (if you don't have milk allergies you can use kefir or buttermilk) to break down the phytic acid in the grains. Then you cover the bowl, leave it on the counter until you are ready for dinner the next day, add the rest of the ingredients and enjoy some nutritious waffles!
Blackberry Syrup
12 oz. package of washed blackberries
approx. 1/2c water
sweetener such as honey or stevia
arrowroot for thickening
Put the blackberries in a small pot, pour the water over them and turn the stove on med-high. Bring to a slow boil, occasionally mashing with a fork. I put in 2 tsp. of honey and 1 pinch of stevia. Stir in arrowroot, I started with 1 teaspoon and gradually worked my way to 2. You may want more or less but that is the beauty of it, you get to decide! I then put it in my vita mix and gave it a whirl. If you don't care about your syrup being warm you could just put it all in the vita mix, skipping the boiling step, which is what i did with the strawberries the next time. The possibilities are endless!!
Friday, April 15, 2011
Grilled Veggies and Sausage!
Since the warmer weather should be IS coming I thought I would post an easy, great grilling recipe! This makes me REALLY want a grill again (we are getting ready for a very big move and aren't taking our old one). So here's to a new grill...... hopefully..... soon. Just in case some of you are awaiting a new shiny grill (like me) I have also included oven roasting instructions.
Grilled Veggies and Sausage
3-4 onions, cut into strips
3-4 bell peppers, any color, cut into strips
3 zucchini, cut into strips
1 whole head of fresh garlic, peeled
1 bunch asparagus, washed and cut in half (you could cut the ends off that nobody eats anyways)
4-5 T olive oil
your choice of spice rub (we used 1 tsp. salt, 1 tsp. lemon pepper, 1 tsp. cumin, 1/2 tsp. basil)
6 links of nitrate free sausage (we love Trader Joe's brand and turkey sausage links)
Wash and cut all of your veggies and throw into a very large bowl. Next grab a smaller bowl and mix the olive oil with the seasonings. Pour most of the oil mixture into the veggie bowl and toss well. Now throw the veggies into a grill pan/grate (ya know the ones with holes that go on your grill?). I don't throw my zucchini in until almost the end because i like mine NOT mushy. But its up to you. Put the grate/pan on your grill over med- med-hi heat. If you have any extra space on your grill, throw the sausage on. If not then you could move the veggies to the top rack, or vice-versa. The idea is to have the veggies and sausage ready at the same time. Baste the sausage and veggies as needed with the olive oil mixture. Serve with brown rice or quinoa..... or throw it in a homemade tortilla......or just slice up the sausage and eat it with veggies......anyway, its good. Enjoy!
*roasting instructions*
Pre-heat oven to 450 degrees. Line a large baking sheet with parchment paper, slice veggies accordingly, mix with olive oil mixture in bowl. Again I don't add the zucchini until 10 mins from the end. Slice sausage links and throw them in with the veggies, toss well and lay on parchment paper. Roast at 450 degrees for 30 mins or until done. Yum.
Grilled Veggies and Sausage
3-4 onions, cut into strips
3-4 bell peppers, any color, cut into strips
3 zucchini, cut into strips
1 whole head of fresh garlic, peeled
1 bunch asparagus, washed and cut in half (you could cut the ends off that nobody eats anyways)
4-5 T olive oil
your choice of spice rub (we used 1 tsp. salt, 1 tsp. lemon pepper, 1 tsp. cumin, 1/2 tsp. basil)
6 links of nitrate free sausage (we love Trader Joe's brand and turkey sausage links)
Wash and cut all of your veggies and throw into a very large bowl. Next grab a smaller bowl and mix the olive oil with the seasonings. Pour most of the oil mixture into the veggie bowl and toss well. Now throw the veggies into a grill pan/grate (ya know the ones with holes that go on your grill?). I don't throw my zucchini in until almost the end because i like mine NOT mushy. But its up to you. Put the grate/pan on your grill over med- med-hi heat. If you have any extra space on your grill, throw the sausage on. If not then you could move the veggies to the top rack, or vice-versa. The idea is to have the veggies and sausage ready at the same time. Baste the sausage and veggies as needed with the olive oil mixture. Serve with brown rice or quinoa..... or throw it in a homemade tortilla......or just slice up the sausage and eat it with veggies......anyway, its good. Enjoy!
*roasting instructions*
Pre-heat oven to 450 degrees. Line a large baking sheet with parchment paper, slice veggies accordingly, mix with olive oil mixture in bowl. Again I don't add the zucchini until 10 mins from the end. Slice sausage links and throw them in with the veggies, toss well and lay on parchment paper. Roast at 450 degrees for 30 mins or until done. Yum.
Friday, April 8, 2011
Mornin' Sunshine Muffins.
My kids all run around and shriek if they see me making these. Although my kids think muffins are candy. They really do. Come to think..... I really like muffins too. I will take them in a box, with a fox, well you get the point. :)
Mornin Sunshine Muffins
1/2c coconut oil
3/4c raw honey or agave nectar
1/4c unsweetened applesauce
1T vanilla
2 tsp. cinnamon
2c shredded carrots (I have done 1c shredded carrots and 1c shredded zucchini and it was yummy)
1 large apple, shredded
1T lemon juice
1/2c dried cranberries
1/2c sunflower seeds
1/2c shredded, unsweetened coconut
1c brown rice flour
3/4c oat flour
1c buckwheat flour
2T arrowroot powder
2T potato flour
2T chia seeds
1 tsp. guar gum
1 1/2 tsp. baking soda
1/2 tsp. Redmond's real salt
Preheat oven 350 degrees. Grease or line muffin pan. Combine coconut oil and honey in mixer, mix well. Add in vanilla and cinnamon and mix well. In another bowl combine shredded carrots, apples and zucchini (if using) with the lemon juice and toss gently. Add to the honey mixture. Mix in cranberries, sunflower seeds and coconut. Add the rest of the dry ingredients and mix on low until well combined. Fill your muffin tin/liners to the rim. Bake approx. 35 minutes, or until a toothpick comes out clean. Let it cool for 5 minutes before putting on cooling rack. Enjoy!!!
Mornin Sunshine Muffins
1/2c coconut oil
3/4c raw honey or agave nectar
1/4c unsweetened applesauce
1T vanilla
2 tsp. cinnamon
2c shredded carrots (I have done 1c shredded carrots and 1c shredded zucchini and it was yummy)
1 large apple, shredded
1T lemon juice
1/2c dried cranberries
1/2c sunflower seeds
1/2c shredded, unsweetened coconut
1c brown rice flour
3/4c oat flour
1c buckwheat flour
2T arrowroot powder
2T potato flour
2T chia seeds
1 tsp. guar gum
1 1/2 tsp. baking soda
1/2 tsp. Redmond's real salt
Preheat oven 350 degrees. Grease or line muffin pan. Combine coconut oil and honey in mixer, mix well. Add in vanilla and cinnamon and mix well. In another bowl combine shredded carrots, apples and zucchini (if using) with the lemon juice and toss gently. Add to the honey mixture. Mix in cranberries, sunflower seeds and coconut. Add the rest of the dry ingredients and mix on low until well combined. Fill your muffin tin/liners to the rim. Bake approx. 35 minutes, or until a toothpick comes out clean. Let it cool for 5 minutes before putting on cooling rack. Enjoy!!!
Thursday, April 7, 2011
Gluten Free Veggie Quesadillas!
Mexican food is always a hit in my house. With everyone. All the time. This recipe is our go-to meal since we usually have these ingredients on hand and it takes 10 mins. to throw together!
Gluten Free Veggie Quesadillas
serves 6
package of sprouted corn tortillas (at least 12 tortillas)
1-2c cheddar cheese (raw is best)
1 (4 oz) can of green chile's
1 red pepper, diced
1 onion, diced
2 garlic cloves, minced
1c "other" veggie- we haved used broccoli, zucchini, brussel sprouts and asparagus- all were loved!
1 tsp. each- cumin, coriander, chili powder
1/2 tsp. Redmond's real salt
1c dried black beans, soaked and cooked or 1 can black beans
coconut oil
First grate your cheese, set aside. Melt 1T coconut oil in cast iron pan. Throw diced onions, pepper and your other veggie ( unless its zucchini- save that for later or it will get mushy- trust me!) into your pan. Saute veggies until soft ( if you are using zucchini you would throw them in at this point), next throw in your garlic and saute 1 minute longer. Mix in green chile's and seasonings, set aside. If you are using canned beans you will want to rinse and drain them first. Add 1 tsp. coconut oil into pan and put one sprouted corn tortilla on top, sprinkle with a pinch of cheese, then some veggies, then black beans and another pinch of cheese. You do not want to over fill them or when you flip it, well lets just say your 10 minute meal will turn into a 20 minute clean up ;). The quesadilla is ready to flip when the side that is down is golden brown. The quesadilla is done when both sides are golden brown. Repeat with the rest. Serve with guacamole and salsa! Enjoy!
Gluten Free Veggie Quesadillas
serves 6
package of sprouted corn tortillas (at least 12 tortillas)
1-2c cheddar cheese (raw is best)
1 (4 oz) can of green chile's
1 red pepper, diced
1 onion, diced
2 garlic cloves, minced
1c "other" veggie- we haved used broccoli, zucchini, brussel sprouts and asparagus- all were loved!
1 tsp. each- cumin, coriander, chili powder
1/2 tsp. Redmond's real salt
1c dried black beans, soaked and cooked or 1 can black beans
coconut oil
First grate your cheese, set aside. Melt 1T coconut oil in cast iron pan. Throw diced onions, pepper and your other veggie ( unless its zucchini- save that for later or it will get mushy- trust me!) into your pan. Saute veggies until soft ( if you are using zucchini you would throw them in at this point), next throw in your garlic and saute 1 minute longer. Mix in green chile's and seasonings, set aside. If you are using canned beans you will want to rinse and drain them first. Add 1 tsp. coconut oil into pan and put one sprouted corn tortilla on top, sprinkle with a pinch of cheese, then some veggies, then black beans and another pinch of cheese. You do not want to over fill them or when you flip it, well lets just say your 10 minute meal will turn into a 20 minute clean up ;). The quesadilla is ready to flip when the side that is down is golden brown. The quesadilla is done when both sides are golden brown. Repeat with the rest. Serve with guacamole and salsa! Enjoy!
Friday, April 1, 2011
Quinoa-Turkey stuffed Zucchini.
Another gluten free beauty. These are easy to throw together which is golden in my book. You can also go them on the grill. We serve these with a huge Mexican salad and fruit smoothies!
Quinoa-Turkey Stuffed Zucchini
serves 4-6
8-10 zucchinis, halved and seeded
2T coconut oil, melted
1 onion, finely chopped
1 garlic clove, minced
1 lb. ground turkey
1c cooked Quinoa
1 tsp. cumin
salt and pepper to taste
1/2c chopped green chile's
2 tomatoes, seeded and chopped
Mexican cheese, shredded, optional
Preheat your oven to 450 degrees. Spray and wash the outside of the zucchini, chop off the top of the zucchini and cut in half. Scoop out enough of the zucchini to make a "boat". Lay cut side down in a 9X13" pan. Add 1/2-3/4c water into the bottom of the pan. Cover with foil and bake approx. 15 mins. zucchini should begin to soften. In skillet heat oil, add onions and cook until soft. Add minced garlic and saute 1 minute longer. Set aside. In the same skillet brown ground turkey. Season with cumin, salt and pepper. Stir in chopped tomatoes and green chile's. When the turkey is cooked, drain off excess liquid. Then stir in the onion mixture and the quinoa. Uncover the baking dish and pour out any excess water. Flip the zucchini over and season with salt and pepper. Fill the "zucchini boat" with the turkey-quinoa mixture. Sprinkle with the Mexican cheese if desired. Bake uncovered at 450 degrees for approx. 10 mins. You can serve with your favorite salsa, guac or eat it just plain! Enjoy!
*To make this meal meatless you could substitute the ground turkey with a cup of cooked black beans!*
Quinoa-Turkey Stuffed Zucchini
serves 4-6
8-10 zucchinis, halved and seeded
2T coconut oil, melted
1 onion, finely chopped
1 garlic clove, minced
1 lb. ground turkey
1c cooked Quinoa
1 tsp. cumin
salt and pepper to taste
1/2c chopped green chile's
2 tomatoes, seeded and chopped
Mexican cheese, shredded, optional
Preheat your oven to 450 degrees. Spray and wash the outside of the zucchini, chop off the top of the zucchini and cut in half. Scoop out enough of the zucchini to make a "boat". Lay cut side down in a 9X13" pan. Add 1/2-3/4c water into the bottom of the pan. Cover with foil and bake approx. 15 mins. zucchini should begin to soften. In skillet heat oil, add onions and cook until soft. Add minced garlic and saute 1 minute longer. Set aside. In the same skillet brown ground turkey. Season with cumin, salt and pepper. Stir in chopped tomatoes and green chile's. When the turkey is cooked, drain off excess liquid. Then stir in the onion mixture and the quinoa. Uncover the baking dish and pour out any excess water. Flip the zucchini over and season with salt and pepper. Fill the "zucchini boat" with the turkey-quinoa mixture. Sprinkle with the Mexican cheese if desired. Bake uncovered at 450 degrees for approx. 10 mins. You can serve with your favorite salsa, guac or eat it just plain! Enjoy!
*To make this meal meatless you could substitute the ground turkey with a cup of cooked black beans!*
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