Here is our meal plan for the week... per request ;) I pray everyone has a blessed week!!
Sunday
breakfast- homemade granola with coconut milk
lunch-flatbread with smeared avocado, turkey, sprouts
dinner-gluten/dairy free biscuits and gravy with green smoothies
Monday
breakfast- homemade gluten/dairy free blueberry muffins with fruit
lunch- veggie stir fry
dinner-crockpot turkey chili with gluten/dairy free cornbread
Tuesday
breakfast- homemade granola with coconut yogurt and berries
lunch- flatbread with sunflower butter, sliced apples and honey
dinner- Shredded elk enchiladas with homemade beans and spanish rice
Wednesday
breakfast- smoothies and toast
lunch- flatbread with tuna and sprouts
dinner- Breakfast burros/tacos with turkey bacon and green smoothies
Thursday
breakfast- oatmeal
lunch- hummus, rice chips and salad
dinner- potato bar with fix-ins (leftover homemade chili, yogurt, green onions, turkey bacon, tomatoes, japs, lettuce, etc.)
Friday
breakfast- granola with coconut milk
lunch- flatbread with smeared avocado, turkey, sprouts and sliced apples
dinner- gluten free pizza with roasted veggies on top and a balsamic salad (dinner and a movie!) for dessert a GF version of PW prune cake!
Saturday
breakfast- waffles and berry syrup
lunch- leftovers or flatbread
dinner- PW turkey meatballs with rice and balsamic salad
Snacks for the week
granola bars
lemon bars
chocolate chip cookies
coconut yogurt smoothies
Sunday, January 29, 2012
Wednesday, January 18, 2012
Oatmeal Coconut Chewies!
These. Are. Delicious. Period.
Oatmeal Coconut Chewies
3 1/2c oats
1 1/2c gluten free flour mix (I used Bob's Red Mill)
3/4c shredded unsweetened coconut
1 tsp. cinnamon
1 1/2 tsp. baking soda
1 tsp. Redmond's Real Salt
2 sticks of butter or 1c melted coconut oil (I used coconut oil)
2/3c Sucanat
1/2c raw honey
1/4c applesauce (no sugar added)
2 eggs
1 tsp. vanilla
1c organic chocolate chips
3/4c dried cranberries
The directions are very simple. Preheat oven to 375 degrees. Please. Mix melted butter/coconut oil, honey, sucanat, eggs, vanilla, salt, baking soda and cinnamon together. Then add the flour, coconut and oats, mix well. Then by hand mix in the chocolate chips and dried cranberries. Line a baking sheet with parchment paper and drop 1-2T of cookie dough onto cookie sheet. Bake at 375 degrees for approx. 12 mins. Makes approx. 3 dozen cookies. I dare you to eat one straight out of the oven. You will be very happy. Your tummy will thank you. It's even better with a tall glass of coconut milk. Yum. Enjoy!
Oatmeal Coconut Chewies
3 1/2c oats
1 1/2c gluten free flour mix (I used Bob's Red Mill)
3/4c shredded unsweetened coconut
1 tsp. cinnamon
1 1/2 tsp. baking soda
1 tsp. Redmond's Real Salt
2 sticks of butter or 1c melted coconut oil (I used coconut oil)
2/3c Sucanat
1/2c raw honey
1/4c applesauce (no sugar added)
2 eggs
1 tsp. vanilla
1c organic chocolate chips
3/4c dried cranberries
The directions are very simple. Preheat oven to 375 degrees. Please. Mix melted butter/coconut oil, honey, sucanat, eggs, vanilla, salt, baking soda and cinnamon together. Then add the flour, coconut and oats, mix well. Then by hand mix in the chocolate chips and dried cranberries. Line a baking sheet with parchment paper and drop 1-2T of cookie dough onto cookie sheet. Bake at 375 degrees for approx. 12 mins. Makes approx. 3 dozen cookies. I dare you to eat one straight out of the oven. You will be very happy. Your tummy will thank you. It's even better with a tall glass of coconut milk. Yum. Enjoy!
Tuesday, December 20, 2011
Gluten/Dairy Free Sugar Cookies! Frosting Recipe as well!!
Just in time for Christmas!!!
Gluten/Dairy Free Sugar Cookies
2/3c Sucanat or organic powdered sugar
1/4c organic shortening
1/4c coconut oil
2 egg yolks
2 tsp. vanilla
1 3/4c gluten free flour mix
1/2 tsp. Redmond's real salt
3T coconut milk/water (if needed)
guar gum..... if your gf baking mix doesn't have guar or xanthan gum I would add 3/4 tsp.
Blend sucanat in Vita-mix or blender until you get a powdery form. Meanwhile cream together shortening, coconut oil and powdered sugar until fluffy. Then mix in egg yolks, one at a time, and vanilla. Add the dry ingredients and mix on low, scraping the sides if needed. If you need the extra liquid add 1 tablespoon at a time, you don't want it runny. Wrap dough in saran wrap and put in fridge until cold or overnight. Once its cold bring it back out, pat dough down on floured surface and form into a disc. Place a piece of parchment paper on top of the cookie disc and roll out until 1/8" thick. Dust the cookie cutters with flour and push them in, giving a little juggle mind you, we all have a little extra jiggle during the holidays anyways ;). Bake at 350 degrees for 8-10 mins. You want the edges to be lightly browned, let them cool on cookie sheet for approx. 3 mins and cool completely before frosting!!
Dairy Free Vanilla Frosting
In a medium-sized mixing bowl, sift together the powdered sugar, coconut milk powder and salt until combined. Using your mixer at a low speed setting, mix in the ¼ cup coconut yogurt until the mixture resembles fine crumbs. Add the remaining 2 T. coconut yogurt and vanilla and beat until thick and creamy. Yum-o!!!!
Gluten/Dairy Free Sugar Cookies
2/3c Sucanat or organic powdered sugar
1/4c organic shortening
1/4c coconut oil
2 egg yolks
2 tsp. vanilla
1 3/4c gluten free flour mix
1/2 tsp. Redmond's real salt
3T coconut milk/water (if needed)
guar gum..... if your gf baking mix doesn't have guar or xanthan gum I would add 3/4 tsp.
Blend sucanat in Vita-mix or blender until you get a powdery form. Meanwhile cream together shortening, coconut oil and powdered sugar until fluffy. Then mix in egg yolks, one at a time, and vanilla. Add the dry ingredients and mix on low, scraping the sides if needed. If you need the extra liquid add 1 tablespoon at a time, you don't want it runny. Wrap dough in saran wrap and put in fridge until cold or overnight. Once its cold bring it back out, pat dough down on floured surface and form into a disc. Place a piece of parchment paper on top of the cookie disc and roll out until 1/8" thick. Dust the cookie cutters with flour and push them in, giving a little juggle mind you, we all have a little extra jiggle during the holidays anyways ;). Bake at 350 degrees for 8-10 mins. You want the edges to be lightly browned, let them cool on cookie sheet for approx. 3 mins and cool completely before frosting!!
Dairy Free Vanilla Frosting
1 ½ cups powdered sugar
½ cup coconut milk powder
pinch of salt
¼ cup and 2 T. coconut yogurt, divided
½ t. vanilla
In a medium-sized mixing bowl, sift together the powdered sugar, coconut milk powder and salt until combined. Using your mixer at a low speed setting, mix in the ¼ cup coconut yogurt until the mixture resembles fine crumbs. Add the remaining 2 T. coconut yogurt and vanilla and beat until thick and creamy. Yum-o!!!!
Monday, October 17, 2011
Quick Gluten/Dairy Free Pumpkin Dinner Rolls!
These rolls are amazing! They go great with casseroles, soups, breakfast or for a snack!
Quick Gluten/Dairy Free Pumpkin Dinner Rolls
adapted from Living Without's dinner roll recipe
3c gluten free mix
1/4c coconut flour
1/4c coconut milk powder (or regular milk powder if there's no dairy allergy)
3/4tsp. Redmond's real salt
2T baking powder
1 tsp. baking soda
1 tsp. guar gum
1 tsp. gelatin (we used a gelatin substitute, called chill over powder, since we have beef allergies)
1 egg
1T raw honey
1/2c canned pumpkin
3T grapeseed/melted coconut oil
2 tsp. raw apple cider vinegar
1c warm water
Preheat oven to 400 degrees. Mix all the wet ingredients together then slowly add in the dry ingredients. Mix on medium high speed for 1 minute or until well combined. Fill greased muffin tins approx. half way with dough. Bake for 15-25 minutes! Enjoy!
Quick Gluten/Dairy Free Pumpkin Dinner Rolls
adapted from Living Without's dinner roll recipe
3c gluten free mix
1/4c coconut flour
1/4c coconut milk powder (or regular milk powder if there's no dairy allergy)
3/4tsp. Redmond's real salt
2T baking powder
1 tsp. baking soda
1 tsp. guar gum
1 tsp. gelatin (we used a gelatin substitute, called chill over powder, since we have beef allergies)
1 egg
1T raw honey
1/2c canned pumpkin
3T grapeseed/melted coconut oil
2 tsp. raw apple cider vinegar
1c warm water
Preheat oven to 400 degrees. Mix all the wet ingredients together then slowly add in the dry ingredients. Mix on medium high speed for 1 minute or until well combined. Fill greased muffin tins approx. half way with dough. Bake for 15-25 minutes! Enjoy!
Saturday, October 8, 2011
Easy Peasy Overnight Granola!
Man have I been busy! I'm sure I don't need to give a long list of things that I have to do... if your a Mama.. you get it! ;) I hope everyone has had a blessed summer and you are ready for the beautiful colors of Autumn!
Easy Peasy Overnight Granola
1/2c coconut oil, melted
1/2c raw honey
1/2c sucanat or maple syrup
1 tsp. cinnamon
7c oats
add ins:
nuts
sunflower or pumpkin seeds
canned pumpkin (I tried this once and it was super yummy I added 1/4c pureed pumpkin)
flaxseeds
chia seeds
coconut
dried fruit
The possibilities are endless!! I always add about 1c of add ins.
While you are preparing the granola turn your oven on to 375 degrees. In a saucepan melt the coconut oil, honey, sucanat/maple syrup, and cinnamon. In a bowl combine your oats and add ins. Pour the wet ingredients into the oat mixture and put into 2 9X13" pans (I did spray mine or you could lay parchment paper). Put the pans in your oven and turn the oven off, yes you heard me right, turn your oven OFF! Then happily go to bed with the comfort of knowing you will wake up to granola in the morning. Top it with a little yogurt and fresh berries....mmmm. See.... what did I tell you.... easy peasy. Enjoy!
Easy Peasy Overnight Granola
1/2c coconut oil, melted
1/2c raw honey
1/2c sucanat or maple syrup
1 tsp. cinnamon
7c oats
add ins:
nuts
sunflower or pumpkin seeds
canned pumpkin (I tried this once and it was super yummy I added 1/4c pureed pumpkin)
flaxseeds
chia seeds
coconut
dried fruit
The possibilities are endless!! I always add about 1c of add ins.
While you are preparing the granola turn your oven on to 375 degrees. In a saucepan melt the coconut oil, honey, sucanat/maple syrup, and cinnamon. In a bowl combine your oats and add ins. Pour the wet ingredients into the oat mixture and put into 2 9X13" pans (I did spray mine or you could lay parchment paper). Put the pans in your oven and turn the oven off, yes you heard me right, turn your oven OFF! Then happily go to bed with the comfort of knowing you will wake up to granola in the morning. Top it with a little yogurt and fresh berries....mmmm. See.... what did I tell you.... easy peasy. Enjoy!
Saturday, August 13, 2011
Allergy Free Chocolate cake with Dark Chocolate frosting!
I made this cake for my son's 1st birthday, it was a big hit, especially with Jaxon! I think everyone needs a good chocolate cake recipe. :)
Allergy Free Chocolate Cake with Dark Chocolate Frosting
1c sorghum flour
1c brown rice flour
1/2c tapioca starch
1 1/4c cocoa powder
1 tsp. guar gum
1c raw honey
3/4c -1c sucanat
2 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. Redmond's real salt
1T flax meal or chia seed mixed with 3T applesauce
1 1/4c coconut milk
1/2c plus 2T coconut oil
1 1/2 tsp. vanilla
1 1/4c warm water
Preheat oven to 350 degrees. You can grease 2 8" cake pans or do 1 big 9X13" pan (which is what I did). Dust bottom of the pan with a small amount of cocoa powder. Blend all of your wet ingredients. Mix all of the dry ingredients and mix into the wet ingredients. Pour into pan and bake for approx. 45-60 mins, or until toothpick comes out clean. Let cool completely before you frost!
Frosting
1 pkg. chocolate chips ( I use enjoy life brand )
1/4c cocoa
1/4c boiling water
1c organic shortening ( I used coconut oil and it worked but it was a little oily)
1/4c powdered sugar (I used homemade powdered sugar)
pinch of salt
1T coconut milk
Melt the chocolate chips over low heat. Set aside. In separate bowl combine cocoa and boiling water. Mix in rest of the ingredients and mix for 3 mins. Slowly pour into melted chocolate chips and mix well. Frost your cake, get a fork and go for it! Enjoy!
Monday, August 1, 2011
Gluten Free Focassia Bread!
This bread is soooooo, I mean soooo good! It's easy and makes alot!
Gluten Free Focassia Bread
1c flaxseed meal
1c gluten free mix (I just threw some sorghum, brown rice and oats in my vita-mix and gave it a whirl)
1T baking powder
1 tsp. Redmond's real salt
2T raw honey
5 beaten eggs
1/2c water
1/3c grapeseed or olive oil
1 tsp. dried rosemary
1 tsp. dried thyme
Preheat oven to 350 degrees. Spray your 10X15" pan ( you could also use a 9X13" pan). Mix honey, eggs, water, and oil into your kitchen aid or mixer, mix well. Fold in the rest, mix well, and let the batter sit for 2-3 mins, NO LONGER. It gets slimy, and let's face it that's gross. Pour into your prepared pan and spread out evenly. Bake 18-22 mins, you want it to spring back when you touch it. It also works as a yummy quick pizza crust!! COMING SOON .... chocolate cake. Yum. Enjoy.
Gluten Free Focassia Bread
1c flaxseed meal
1c gluten free mix (I just threw some sorghum, brown rice and oats in my vita-mix and gave it a whirl)
1T baking powder
1 tsp. Redmond's real salt
2T raw honey
5 beaten eggs
1/2c water
1/3c grapeseed or olive oil
1 tsp. dried rosemary
1 tsp. dried thyme
Preheat oven to 350 degrees. Spray your 10X15" pan ( you could also use a 9X13" pan). Mix honey, eggs, water, and oil into your kitchen aid or mixer, mix well. Fold in the rest, mix well, and let the batter sit for 2-3 mins, NO LONGER. It gets slimy, and let's face it that's gross. Pour into your prepared pan and spread out evenly. Bake 18-22 mins, you want it to spring back when you touch it. It also works as a yummy quick pizza crust!! COMING SOON .... chocolate cake. Yum. Enjoy.
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