tag:blogger.com,1999:blog-54169803917897182372024-02-19T02:05:30.174-05:00No apologies gluten-freeGluten-free recipes and ideas you won't have to apologize for.Deberahhttp://www.blogger.com/profile/14004898544726857950noreply@blogger.comBlogger135125tag:blogger.com,1999:blog-5416980391789718237.post-86754316780542147202015-03-09T05:00:00.000-04:002015-03-09T05:00:02.696-04:00Gluten-free Coffee Cake Warning (and recipe)<div style="text-align: center;">
WARNING!!!! WARNING!!!! WARNING!!!!</div>
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Do NOT, I repeat, do NOT make this coffee cake. You will sit down to eat one piece, and you will eat every bite. You will eat it until you make yourself sick, then you will eat some more. You will fight with your loved ones over the gooey deliciousness, and you will never forgive the one who has eaten the last piece. You have been warned.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinLLdTCnOsd1ZSX_4xIAUwMeCGPquMIdM98OUkunm_fyLEar27hENqhKYN6T2xLNbwobaHD1VjuAP4iwoj9uiIzZLHSVjjRJYLaH_r_vU5SxogFLVgqbjEn3dhWwURBiqp9EUhoZJvPXwE/s1600/Screen+Shot+2015-03-08+at+9.45.39+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinLLdTCnOsd1ZSX_4xIAUwMeCGPquMIdM98OUkunm_fyLEar27hENqhKYN6T2xLNbwobaHD1VjuAP4iwoj9uiIzZLHSVjjRJYLaH_r_vU5SxogFLVgqbjEn3dhWwURBiqp9EUhoZJvPXwE/s1600/Screen+Shot+2015-03-08+at+9.45.39+PM.png" height="351" width="400" /></a></div>
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Yes, it is slightly more complicated than your average cake. But it is gooey. And warm. And worth it.</div>
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<b>Sour Cream Coffee Cake</b></div>
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<span style="font-family: 'Bembo'; font-size: 12.000000pt; font-weight: 700;">Filling<br />
</span><span style="font-family: 'Bembo'; font-size: 11.000000pt; font-weight: 700;">1/4 cup sweet (glutinous) rice flour
1/4 cup sorghum flour<br />
1 cup sugar<br />
2 teaspoons cinnamon<br />
1/2 cup butter, softened
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<span style="font-family: 'MinionPro'; font-size: 11.000000pt;">Combine sweet (glutinous) rice flour, sorghum flour, sugar, and cinnamon
in a small bowl. Cut in butter with a pastry blender. Mix well and set aside until
the batter is complete.
</span><br />
<span style="font-family: 'Bembo'; font-size: 12.000000pt; font-weight: 700;"><br /></span>
<span style="font-family: 'Bembo'; font-size: 12.000000pt; font-weight: 700;">Batter<br />
</span><span style="font-family: 'Bembo'; font-size: 11.000000pt; font-weight: 700;">1 cup potato starch<br />
3/4 cup sweet (glutinous) rice flour
3/4 cup sorghum flour<br />
1/4 cup corn starch<br />
2 tablespoons baking powder<br />
1/2 teaspoon salt<br />
1-1/2 cups sugar<br />
2 eggs<br />
1/4 cup butter, melted<br />
1-1/2 cups sour cream<br />
2 teaspoons vanilla<br />
1/4 cup water<br />
1/2 teaspoon xanthan gum
</span><br />
<span style="font-family: 'Bembo'; font-size: 11.000000pt; font-weight: 700;"><br /></span>
<span style="font-family: 'MinionPro'; font-size: 11.000000pt;">Preheat oven to 350 degrees. In a small bowl, combine potato starch, sweet
(glutinous) rice flour, sorghum flour, corn starch, baking powder, and salt. Stir
with a wire whisk. In a large mixing bowl, combine sugar, eggs, and butter and
beat until well combined. Add sour cream and vanilla, then pour in the flour
mixture and combine well. To 1/4 cup water, add the xanthan gum and stir.
Add the xanthan gum and water to the batter and stir well. This mixture doesn’t
need too much beating. Hand mixing works well with this recipe.
</span><br />
<span style="font-family: 'MinionPro'; font-size: 11.000000pt;">Pour the batter into a greased 9 x 13-inch pan or baking dish. Using a
spoonful of filling at a time, top the batter with the filling. The filling will sink
into the cake, and it is better if filling is formed into at least teaspoon-sized
pieces and placed all over the top so that each piece will get some of the filling.
</span><br />
<span style="font-family: 'MinionPro'; font-size: 11.000000pt;">Bake in the oven for 25 to 30 minutes or until cake is firm on top. Allow
cake to cool while mixing the glaze.
</span><br />
<span style="font-family: 'Bembo'; font-size: 13.000000pt; font-weight: 700;"><br /></span>
<span style="font-family: 'Bembo'; font-size: 13.000000pt; font-weight: 700;">Glaze<br />
</span><span style="font-family: 'Bembo'; font-size: 11.000000pt; font-weight: 700;">2 to 3 cups confectioners’ sugar<br />
1/2 teaspoon vanilla flavoring<br />
At least 1/4 cup of milk or almond milk
</span><br />
<span style="font-family: 'Bembo'; font-size: 11.000000pt; font-weight: 700;"><br /></span>
<span style="font-family: 'MinionPro'; font-size: 11.000000pt;">Mix the glaze and pour over the top of the warm coffee cake. Makes 12
servings. </span><br />
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Anonymoushttp://www.blogger.com/profile/06240649281662186661noreply@blogger.com0tag:blogger.com,1999:blog-5416980391789718237.post-84772884289181298552015-02-18T09:37:00.002-05:002015-02-18T09:37:53.333-05:00Chicken Chilli For These Chilly Days With Gluten-free Cornbread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhikuycvdJUig4SMaAO7zJ4sHAEzrVc19zc4guury8BJIdtC2AZI6FiFnrI4x9d9Vmq4FP9LffQQyz1RzLyEWK03odZE4y8nfqqm1IiSdHzizmFmvkiQ-G1WhvvKaDpApcqs48NHaGUhNam/s1600/IMG_6086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhikuycvdJUig4SMaAO7zJ4sHAEzrVc19zc4guury8BJIdtC2AZI6FiFnrI4x9d9Vmq4FP9LffQQyz1RzLyEWK03odZE4y8nfqqm1IiSdHzizmFmvkiQ-G1WhvvKaDpApcqs48NHaGUhNam/s1600/IMG_6086.JPG" height="400" width="300" /></a></div>
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The overnight low forecast for tonight is 5 degrees. Five. Y'all, I don't "do" five degrees.<div>
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I know, I know. My northern friends are scoffing at me, rolling their eyes and shaking their heads. Some of them are digging themselves out of ridiculous amounts of snow and heading to work. "It's -21 degrees, and we are going out to build a snowman!"</div>
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You know what I do outside when it is -21 degrees? Not a dang thing.</div>
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What I do inside, however, is make a huge pot of chili and gluten-free cornbread (along with ample servings of hot tea and chocolate).</div>
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I'd love to give you a recipe for my chili (I'm told it is quite good), but I don't think I've ever actually used a recipe. This time I put two cups dried kidney beans in the slow-cooker along with water, crushed tomatoes, Rotel tomatoes, diced onion, chili powder, salt, pepper, and three chicken breasts. Don't measure - just use lots of everything! Then I cooked it on low forever. Eventually I used a sturdy pastry cutter to press the chicken until shredded.</div>
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But, I DO have a recipe for the cornbread. You don't *have* to use a skillet for this cornbread, but nothing cooks up cornbread like an old fashioned iron skillet.</div>
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<b>Skillet Cornbread</b></div>
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<span style="font-family: 'Bembo'; font-size: 11.000000pt; font-weight: 700;">1 cup cornmeal<br />
3/4 cup sweet (glutinous) white rice flour
1/4 cup tapioca or corn starch<br />
1 tablespoon baking powder<br />
1/2 teaspoon salt<br />
1/2 teaspoon xanthan gum<br />
1-1/4 cups buttermilk or almond milk
1/3 cup vegetable oil<br />
2 eggs
</span><br />
<span style="font-family: 'Bembo'; font-size: 11.000000pt; font-weight: 700;"><br /></span>
<span style="font-family: 'MinionPro'; font-size: 11.000000pt;">Preheat oven to 400 degrees. In a medium mixing bowl, add cornmeal,
sweet (glutinous) rice flour, tapioca or corn starch, baking powder, salt, and
xanthan gum. Stir with a wire whisk to combine. Add buttermilk, vegetable oil,
and eggs. Mix well. Pour into a greased iron skillet or 9-inch baking pan. Bake
for 25-30 minutes or until top is slightly browned and firm when touched and
the bread begins to pull away from the side of the pan. Turn out onto a serving
dish and cut into wedges. </span><br />
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Anonymoushttp://www.blogger.com/profile/06240649281662186661noreply@blogger.com0tag:blogger.com,1999:blog-5416980391789718237.post-34446243114587863892015-02-11T09:50:00.000-05:002015-02-11T09:50:21.125-05:00Gluten-free Spaghetti: Squash style!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ceIX9mkITHkn7mc8ub9iPisNPamt8tUeqRifH7Lg9aUOLqOjrr6jj2Xj0aWuTe1MI3JhuSgz8WxHoBPCKpEUji6CdAT6CGPBIRu95OqtoyT7dm5xMG-A2yAVgKdi1iHx9RcdR9nGQPUW/s1600/IMG_5792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ceIX9mkITHkn7mc8ub9iPisNPamt8tUeqRifH7Lg9aUOLqOjrr6jj2Xj0aWuTe1MI3JhuSgz8WxHoBPCKpEUji6CdAT6CGPBIRu95OqtoyT7dm5xMG-A2yAVgKdi1iHx9RcdR9nGQPUW/s1600/IMG_5792.JPG" height="240" width="320" /></a></div>
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Let me just start by saying, "This was ridiculous."</div>
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My family loves spaghetti, and I think there are very few families to whom that statement would not apply. It's like saying, "My family loves pizza," or, "My family loves macaroni and cheese." It's established. Move on.</div>
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You know what spaghetti loves (specifically the pasta)? My hips.</div>
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So when I made spaghetti the other night, I threw one of these little bad boys in the oven (the spaghetti squash pictured above, in case you aren't following me). It was simple. Twenty to thirty minutes before starting the sauce, I cut the squash long ways, scraped out the seeds, salted it a bit, and put both sides bottom (peel side) down in a casserole dish. I baked it at 350 about 45 minutes.</div>
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Meanwhile, I prepared my meat, added the pasta sauce (sometimes I make my own - sometimes I do not), and simmered while preparing the gluten-free pasta.</div>
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At this point, my squash was just about fully cooked, so I added some sauce into the squash and baked it 15 more minutes to allow the flavor to seep into the squash. When I removed it from the oven, I added the goat cheese.</div>
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I was just not expecting it to be that yummy! It was, indeed, ridiculous. In the end I had to let the rest of the "fam" try a bite of mine, and they were all a bit jealous (the kids were jealous of my vegetable version of spaghetti. Did we enter an alternate universe?!). I had a low-carb version of their meal and it was even better!</div>
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I will be doing this again and even trying other fillings. I'm thinking a creamy sauce with mushrooms, spinach, and artichoke hearts. Do you have a spaghetti squash recipe that you just *love*?</div>
Anonymoushttp://www.blogger.com/profile/06240649281662186661noreply@blogger.com0tag:blogger.com,1999:blog-5416980391789718237.post-11803243631937209272015-02-05T09:22:00.001-05:002015-02-05T09:22:43.511-05:00Gluten-free Waffles: The Cardinal Rule (plus the recipe)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_XNhKaNfYbvTGVBS4aLWYGyebGC5YTltFupV-Hv6lsNNxiQOIzPiEDbeMlhfVDVg-xG39hZo5z2NBsuab5Bhz2bJNCQs155IVlz7W8I1R1U58VxvUtmlIfj0whG5yhbYj80jj1y6LJmf5/s1600/Screen+Shot+2015-02-05+at+9.09.43+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_XNhKaNfYbvTGVBS4aLWYGyebGC5YTltFupV-Hv6lsNNxiQOIzPiEDbeMlhfVDVg-xG39hZo5z2NBsuab5Bhz2bJNCQs155IVlz7W8I1R1U58VxvUtmlIfj0whG5yhbYj80jj1y6LJmf5/s1600/Screen+Shot+2015-02-05+at+9.09.43+AM.png" height="400" width="340" /></a></div>
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Sunday we made "Super Bowl" waffles. No, they weren't shaped like footballs, sea hawks, or patriots. And I didn't fill them with blue or red dye (because, yuck!). It was just Super Bowl Sunday, so they were Super Bowl waffles. My whole family loves them, and if you have a good waffle iron (and a little patience), they can be made with relative ease.<br />
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Here's my recipe (from our cookbook):<br />
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<b>Perfect Waffles</b><br />
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<span style="font-family: 'Bembo'; font-size: 11.000000pt; font-weight: 700;">1 cup sweet (glutinous) rice flour
1/2 cup sorghum flour<br />
1/2 cup potato starch<br />
1/4 cup corn starch
</span><br />
<span style="font-family: 'Bembo'; font-size: 11.000000pt; font-weight: 700;">2 teaspoons baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon salt<br />
1/3 cup sugar
</span><br />
<span style="font-family: 'Bembo'; font-size: 11.000000pt; font-weight: 700;">1 cup milk
1 egg<br />
1/4 cup oil
</span><br />
<span style="font-family: 'Bembo'; font-size: 11.000000pt; font-weight: 700;"><br /></span>
<span style="font-family: 'MinionPro'; font-size: 11.000000pt;">In a medium mixing bowl, add sweet (glutinous) rice flour, sorghum flour,
potato starch, corn starch, baking powder, cream of tartar, salt, and sugar. Mix
with a wire whisk. Add milk, egg, and oil. Combine well, pour 1/4 cup of batter
onto the fully heated waffle iron, and cook according to manufacturer’s instructions. Repeat until all of the batter is used.
</span><br />
<span style="font-family: 'MinionPro'; font-size: 11.000000pt;"><br /></span>
<span style="font-family: 'MinionPro'; font-size: 11.000000pt;">Butter and serve with maple syrup or honey. Or...</span><br />
<span style="font-family: 'MinionPro'; font-size: 11.000000pt;"><br /></span>
<span style="font-family: 'MinionPro'; font-size: 11.000000pt;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0grr5gO9uuoPqqwTNooWjgGeygTYwKmXfEN3k9zb1auIp74e8zFWtij_Rbvonttsc1Zua3wX55zF8Oat2tDe3vAzov0u-vWereXrwY4tvLi96amWExAKcIUBkVZBv5Tb67i0W7dUIoGV/s1600/IMG_5556.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0grr5gO9uuoPqqwTNooWjgGeygTYwKmXfEN3k9zb1auIp74e8zFWtij_Rbvonttsc1Zua3wX55zF8Oat2tDe3vAzov0u-vWereXrwY4tvLi96amWExAKcIUBkVZBv5Tb67i0W7dUIoGV/s1600/IMG_5556.jpg" height="320" width="240" /></a></div>
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<span style="font-family: MinionPro;"><span style="font-size: 15px;">My husband likes to get creative with his waffles adding toppings he has on hand. Sometimes it includes bananas, blueberries, or strawberries, but it *always* includes Sunbutter (or peanut butter if you can keep it around). "Go big or go home!"</span></span></div>
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<span style="font-family: MinionPro;"><span style="font-size: 15px;"><br /></span></span></div>
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<span style="font-family: MinionPro;"><span style="font-size: 15px;">I have one cardinal rule when it comes to making waffles, however:</span></span></div>
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<span style="font-family: MinionPro;"><span style="font-size: 15px;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi82DimHeUukudtqkinpnUN9nkUmp9QRGvLxB_873VtMEg-EeyxZREYxdWAbRkJ6w10UkAzeiXhm2F1EP32auDqzg7Dd8TtqevPGtJwzM3zQdqK8_wSrxL45svskd4sokyQ-pH_l-xcogER/s1600/IMG_5555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi82DimHeUukudtqkinpnUN9nkUmp9QRGvLxB_873VtMEg-EeyxZREYxdWAbRkJ6w10UkAzeiXhm2F1EP32auDqzg7Dd8TtqevPGtJwzM3zQdqK8_wSrxL45svskd4sokyQ-pH_l-xcogER/s1600/IMG_5555.jpg" height="320" width="240" /></a></div>
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<span style="font-family: MinionPro;"><span style="font-size: 15px;"><b>Always make a double (or triple) batch!!!</b></span></span></div>
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<span style="font-family: MinionPro;"><span style="font-size: 15px;"><br /></span></span></div>
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<span style="font-family: MinionPro;"><span style="font-size: 15px;">These waffles are fantastic to pull out of the freezer and pop in your toaster. So freeze two sections per baggie and get them out as needed. A quick breakfast kids will love? Yes. It works for me.</span></span></div>
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Anonymoushttp://www.blogger.com/profile/06240649281662186661noreply@blogger.com0tag:blogger.com,1999:blog-5416980391789718237.post-51378331045894934522015-02-03T10:35:00.002-05:002015-02-04T18:50:47.083-05:00Nature's Gluten-free Foods: 5 Ways To Enjoy Fruit Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMg_Swg3FF8QgBD6TISo__dhk8ff0qRSuD7Z5hwTB7boMf3DlLeukCfU5Q5Ti4RxYSID_PahqzLSgwYh9x-hMCx6ELp9RF_fJhoD7Ke3e0fwbaW9QvwmAwMXJ0h57RN7iFRpZYub6kCVQ/s1600/Sweet_Summer_Rainbow_Fruit_Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMg_Swg3FF8QgBD6TISo__dhk8ff0qRSuD7Z5hwTB7boMf3DlLeukCfU5Q5Ti4RxYSID_PahqzLSgwYh9x-hMCx6ELp9RF_fJhoD7Ke3e0fwbaW9QvwmAwMXJ0h57RN7iFRpZYub6kCVQ/s1600/Sweet_Summer_Rainbow_Fruit_Salad.jpg" height="266" width="400" /></a></div>
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Sometimes we concentrate so hard on figuring out ways to make delicious gluten-free foods and desserts that we forget about the foods that are delicious and gluten-free naturally. Take fruit for instance. Fruit is great without any help, and if you take the time to cut it up and have it available, there are lots of ways to enrich your menu. Here are my suggestions:<br />
<br />
<b>1. </b>The Basic: Fruit salad makes a great side to any meal. Just cut up your favorite fruits, toss, and serve in a pretty fruit bowl.<br />
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<b>2. </b>The Smoothie: Spoon your fruit salad into the blender with a tablespoon or two of flax seed, which will give you staying power for breakfast or pick you up during that "afternoon slump."<br />
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<b>3. </b>The Decadent: Add shredded coconut and a bit of honey, agave, or maple syrup for a healthy dessert or when your kids beg for something sweet.<br />
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<b>4. </b>The Whimsical: Drain your fruit well and add to your favorite jello! If it is not already in your fruit salad, a little canned pineapple would be a great addition. You may also need to reduce the water a bit so the jello firms up enough.<br />
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<b>5. </b>The Gourmet: How about a fruit salad salad? Add your fruit to watercress (or a mixed lettuce blend) with a handful of raisins along with the following vinaigrette:<br />
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<b>Blueberry Balsamic Vinaigrette</b><br />
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1/2 cup Extra Virgin Olive Oil<br />
1/4 cup lemon juice<br />
1 tablespoon Balsamic or Red Wine Vinegar<br />
2 tablespoons Blueberries fresh (like from your fruit salad) or frozen<br />
2 teaspoons Agave Nectar or Honey<br />
Pinch of Garlic Powder (optional)<br />
Salt to taste<br />
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Place it all in a blender, puree, and enjoy!<br />
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<span style="background-color: #f9f9f9; font-family: sans-serif; line-height: 22px;"><span style="font-size: xx-small;">* Photo by Pink Sherbet Photography:</span></span><br />
<span style="background-color: #f9f9f9; font-family: sans-serif; line-height: 22px;"><span style="font-size: xx-small;">{{Information |Description=Sweet Summer Rainbow Fruit Salad |Source=http://www.flickr.com/photos/pinksherbet/4764589528/sizes/l/ |Date= |Author=Pink Sherbet Photography |Permission= |other_versions= }}</span></span>Anonymoushttp://www.blogger.com/profile/06240649281662186661noreply@blogger.com0tag:blogger.com,1999:blog-5416980391789718237.post-64201122872921211662015-01-14T10:13:00.004-05:002015-01-14T10:13:52.546-05:00Sausage and cabbage, a low-carb, gluten-free, and tasty dish from Pinterest<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGYdL8x6ahCKDSqZlwnAB6QtBLZFIRxAcEisqm34IdMojIMJ4SkZcFfIBTo4GQjjfuopeUAijCuQmFc0F9tpeJt9hzinxrvAuLqCUac6OIZ3wGT39UBj4gXktYf2z-SjjW89cMAwEgrg/s1600/4d67b791e071d7b0502eba2ff993b6ae.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGYdL8x6ahCKDSqZlwnAB6QtBLZFIRxAcEisqm34IdMojIMJ4SkZcFfIBTo4GQjjfuopeUAijCuQmFc0F9tpeJt9hzinxrvAuLqCUac6OIZ3wGT39UBj4gXktYf2z-SjjW89cMAwEgrg/s1600/4d67b791e071d7b0502eba2ff993b6ae.jpg" height="320" width="172" /></a></div>
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A couple of weeks ago I saw this recipe for kielbasa and cabbage on Pinterest. The photo above, is the original recipe for Kielbasa and Cabbage from <i>Very Culinary</i>. I showed my husband and we cooked it the very next day. I didn't follow their recipe. I just used kielbasa and cabbage. Those two ingredient and nothing else. I thought the kielbasa would have plenty of salt, fat, and flavor. I was right. It was very good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwRDB7KZt7jInZQ9YhRfEH_DW_klr06jbnTEvTr3wUN0ZbPVLsxzAXZpAzBT_WkTM6fmPOLWx3pBXDTpPCvKu7LYralK0HzreKCoQ6RA2NKY-7UzX0Yf7RifQ7CzPn5S-i6gDeGc2lXnY/s1600/3906e562bf520e8cc140eced68118e5c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwRDB7KZt7jInZQ9YhRfEH_DW_klr06jbnTEvTr3wUN0ZbPVLsxzAXZpAzBT_WkTM6fmPOLWx3pBXDTpPCvKu7LYralK0HzreKCoQ6RA2NKY-7UzX0Yf7RifQ7CzPn5S-i6gDeGc2lXnY/s1600/3906e562bf520e8cc140eced68118e5c.jpg" height="320" width="240" /></a></div>
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My husband thought it had a little too much flavor for him and we made it again this week with smoked sausage. It was milder and still was packed with flavor. Above is the photo found via Pinterest on thevindicator.com from an October recipe. Their recipe uses smoked sausage and my finished dish looked a little more like this. This recipe is a more spiced up version using a number of ingredients, and I'm sure it is really good. I just again used the sausage and cabbage. No other ingredients at all in just one pan. Easy, quick, tasty.<br />
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My house did smell a bit like cabbage but the sausage elevated the aroma and it really did smell great.<br />
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Make sure you check the ingredients and buy gluten free kielbasa or smoked sausage. In addition to it being gluten-free, it is also low in carbs, which is exactly what I need to get past the weight I gained over the holidays.Deberahhttp://www.blogger.com/profile/14004898544726857950noreply@blogger.com0tag:blogger.com,1999:blog-5416980391789718237.post-88291540946300128392015-01-06T10:04:00.001-05:002015-01-06T10:04:49.310-05:00Back to Blogging! Gluten-free The Au Natural Way!It's the new year! I love the start of a new year. There is something about that new beginning. For me it's not really about resolutions, though I certainly feel they have their value. It is more about the fact that anything is possible. I just have to get up and get started at whatever that thing is.<br />
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Don't get me wrong. I love Christmas. I love that time of year - celebrating the birth of Christ and spending time with family and friends. It is wild and hectic in a beautiful way. But I must admit that I am also happy to take the Christmas decorations down, put them away, and start working on other things.<br />
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So here I find myself. On other things. And what better way to get back on track after all that holiday eating than to focus on ways to eat gluten-free that don't involve fancy flours and processed starches? You want gluten-free the easy way? How's this: Grill or bake some chicken, steam some broccoli, bake some potatoes, and make a salad.<br />
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Don't get me wrong. I like my complicated ways of making cakes and cookies and goodies that fool even the most sensitive "gluten-free haters." I have to admit, however, that I've put on a bit of weight focusing on those recipes over the last couple of years.<br />
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Not that I won't be working on those recipes here and there as well - we all have those special occasions, after all - but I wanted share with you those healthier recipes that will help us feel great starting the new year. You can check out some things I am looking for on my Pinterest board, Kid Friendly Clean Meals:<br />
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<a href="http://www.pinterest.com/noapologiesgf/kid-friendly-clean-meals/">http://www.pinterest.com/noapologiesgf/kid-friendly-clean-meals/</a><br />
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And I will be sharing the things I have tried here as well as my own recipes that work along those lines. I hope you will share yours with me!<br />
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HAPPY NEW YEAR!!Anonymoushttp://www.blogger.com/profile/06240649281662186661noreply@blogger.com0tag:blogger.com,1999:blog-5416980391789718237.post-32680949493632268152014-12-04T12:17:00.001-05:002014-12-04T12:17:07.128-05:00Hearty Beef and Potato Soup<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwAfVJhSe2yeWkZjCu1anWSs7FIQlReltI5D3kBz0r96RIAbd_oJWXCLVkY5xj-S_MExUKZezidU6isQFBO3T0vVX-EZGbFNYUKWbahdFTinayACSAPtZfQhutSbff_lfJ1Fv6jsPzglLX/s640/blogger-image-866980888.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwAfVJhSe2yeWkZjCu1anWSs7FIQlReltI5D3kBz0r96RIAbd_oJWXCLVkY5xj-S_MExUKZezidU6isQFBO3T0vVX-EZGbFNYUKWbahdFTinayACSAPtZfQhutSbff_lfJ1Fv6jsPzglLX/s640/blogger-image-866980888.jpg"></a>Nothing says "fall" like a hearty, one-pot-meal soup. And it is easy. I *might* have mentioned in previous posts that I like an easy, gluten-free meal. Because I really do. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Ingredients:</div><div class="separator" style="clear: both;">2 lbs Beef tips or stew meat</div><div class="separator" style="clear: both;">6-8 red potatoes, cut in chunks</div><div class="separator" style="clear: both;">1 onion, chopped </div><div class="separator" style="clear: both;">1 package frozen green beans</div><div class="separator" style="clear: both;">1 package frozen okra</div><div class="separator" style="clear: both;">1 package frozen corn niblets</div><div class="separator" style="clear: both;">1 package peas and carrots</div><div class="separator" style="clear: both;">Salt and pepper to taste</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Now the directions are my favorite part: Dump all ingredients in your large slow cooker and cook on low all day (8 hrs). Serve in a big bowl on a cold night. Gluten-free saltines or gf cornbread goes well with this soup, but is certainly not required!</div>Anonymoushttp://www.blogger.com/profile/06240649281662186661noreply@blogger.com0tag:blogger.com,1999:blog-5416980391789718237.post-91441613525241448192014-12-02T12:29:00.003-05:002014-12-02T12:29:52.341-05:00A Great After-Thanksgiving GF Meal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTJ0nZpfykfSu2wmuWWmRDn8Dx0irxUipV3TrVs8h0TMWkCCSOCt9GQ5EHyeGN0UOYIiEsrvuZH9cE4wlf5lplGghBbeuosGiHX2XP_FiwG8JAPvEnbQsb6jfIGuQtFM2AQYnZtA9i5XI/s1600/leftovercass_side.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTJ0nZpfykfSu2wmuWWmRDn8Dx0irxUipV3TrVs8h0TMWkCCSOCt9GQ5EHyeGN0UOYIiEsrvuZH9cE4wlf5lplGghBbeuosGiHX2XP_FiwG8JAPvEnbQsb6jfIGuQtFM2AQYnZtA9i5XI/s1600/leftovercass_side.jpg" /></a></div>
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Our family had such a nice Thanksgiving but, I am one of those cooks who probably overestimated how much my family would need on Thanksgiving, and the day after, and the next day, and ...</div>
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You get the idea! I had too many leftovers.</div>
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We were all a bit tired of heating up leftovers with food that was way too heavy. I decided to make a casserole that was a bit lighter with my leftovers, plus it needed to be gluten-free. I had seen those casseroles for leftover turkey with cheese biscuits cooked on top and I decided I could make a good gf version that could be a crowd pleaser, if I used that model.</div>
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The leftovers I wanted to incorporate: turkey, gravy, cream-style corn. The things I decided to add: chopped carrots, celery, onions, parsley and of course some lower-fat cheese biscuits for the topping.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVLyqaHj4Wv_HJh6NdBdtvT9JnSf5YUGlTFp6F7o7yNAJ7Tni7p-47wfiB8Oa6Y0AqTOi3n4ZjG8ZzGl7GnSmrJ4PgJv7xNNC5KhDzSo4eEnThRJCPih8j4xJaRtyf8E85QxAnhKM5f4/s1600/leftovercasserole_whole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVLyqaHj4Wv_HJh6NdBdtvT9JnSf5YUGlTFp6F7o7yNAJ7Tni7p-47wfiB8Oa6Y0AqTOi3n4ZjG8ZzGl7GnSmrJ4PgJv7xNNC5KhDzSo4eEnThRJCPih8j4xJaRtyf8E85QxAnhKM5f4/s1600/leftovercasserole_whole.jpg" /></a></div>
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And the result was a great casserole that smelled delicious and one that everyone really enjoyed. It was kind of like we had it for the first time rather than a recycled meal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcMsvGWfLysB-3rxwjpeRTiWga4Uu9czCM0hljHBdNwzDFwj-_9ESpn4_Cvz-DT0e0FuWEfm45AXe7b_G3isPvaB4NmNJ8qSus2KyaILyC4gMimdKmhe_TyTX3MJlDsprnDecLiYVzSFw/s1600/leftovercasserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcMsvGWfLysB-3rxwjpeRTiWga4Uu9czCM0hljHBdNwzDFwj-_9ESpn4_Cvz-DT0e0FuWEfm45AXe7b_G3isPvaB4NmNJ8qSus2KyaILyC4gMimdKmhe_TyTX3MJlDsprnDecLiYVzSFw/s1600/leftovercasserole.jpg" height="255" width="320" /></a></div>
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I even had enough to share with my Mom. We made it a Happy after Thanksgiving Non Warmed-Over Casserole that lifted our spirits. You ought to try it.<br />
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Here's my recipe. Mine is gluten-free. Of course this would be good if self-rising wheat flour were used, too,<br />
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<b>Turkey Casserole with Cheesy Biscuit Topping</b><br />
(Gluten-Free)<br />
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4-5 cups pre-cooked chopped turkey<br />
3 small carrots, chopped<br />
2 stalks celery, chopped<br />
1/4 onion (about 1/4 cup), chopped<br />
1/2 cup chopped parsley<br />
1 to 1/2 cups creamed corn<br />
1-1/2 cup gravy (or substitute 1 can of broth with 1 tablespoon corn starch stirred in)<br />
Biscuit topping (recipe below)<br />
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In a large greased casserole dish layer turkey, carrots, celery, onion, and parsley. Mix together the corn and gravy (or broth mixture) and pour over the top of the ingredients in the casserole dish. Top with Biscuit Topping and bake at 375 degrees for 45 minutes or until topping is nice and browned. To serve: dish out biscuit and turn over, then spoon filling over the top of the biscuit.<br />
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Biscuit Topping<br />
1/2 cup sweet (glutinous) rice flour<br />
1/2 cup sorghum flour<br />
1/2 cup potato starch<br />
2 tablespoons cornstarch<br />
1 tablespoon baking powder<br />
1/4 teaspoon xanthan gum<br />
1/2 teaspoon garlic salt<br />
2 tablespoons butter<br />
1 cup cheddar cheese, grated<br />
1-1/4 cups buttermilk (more if needed)<br />
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Mix together rice flour, sorghum flour, potato starch, cornstarch, baking powder, xanthan gum, and garlic salt. Mix in small pieces of butter with a pastry knife. Mix in cheese. Pour buttermilk into mixture and stir until well mixed. Mixture will be thinner than regular biscuit batter. Spoon on top of the Turkey Casserole and bake as directed.<br />
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Deberahhttp://www.blogger.com/profile/14004898544726857950noreply@blogger.com0tag:blogger.com,1999:blog-5416980391789718237.post-27043360247389118492014-10-13T09:43:00.002-04:002014-10-13T09:44:45.971-04:00Bringing Joy With Gluten-free Baked Chicken NuggetsDon't you love the gratifying experience of cooking something for your friends and family that they simply gush over? Perhaps it was a new recipe, and you worried over whether or not everyone was going to enjoy it. But enjoy it they did. It's one of my favorite experiences, and I think it it's because I feel I am spreading a little bit of joy.<br />
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Something even better happened to me the other day, and it is my favorite part of having written a gluten-free cookbook. A friend of mine to whom I had gifted a copy of our book stopped me to say, "I tried that baked chicken nugget recipe the other day, and my kids loved it! I was so happy! And I felt good that it wasn't fried!"</div>
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And this woman has seven children, five of whom still live with her.</div>
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It's in moments like these when I feel like the hard work I've done helped someone. Someone who has to cook gluten-free because her youngest son has a wheat allergy was helped in a small way because of me. That makes me feel great!</div>
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In the world today ruled by the self-esteem mentality, the best way to feel good about yourself is helping someone else! I love it!</div>
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Here's the recipe if you'd like to give them a try:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZ7OvT_kGYhw8IeY9OUCMkrMs03QXBg2TNK5XkBKBW42cGpQ0uLkCkL2GFwLzEOylePFhddy7Lw_ytaNK9rYGSB2hM1mxmEr9EOxHaJ5-xPBf9NUAG4kxra17FTfwQsek3Ts3B_nQjEm-/s1600/chicknuggets1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZ7OvT_kGYhw8IeY9OUCMkrMs03QXBg2TNK5XkBKBW42cGpQ0uLkCkL2GFwLzEOylePFhddy7Lw_ytaNK9rYGSB2hM1mxmEr9EOxHaJ5-xPBf9NUAG4kxra17FTfwQsek3Ts3B_nQjEm-/s1600/chicknuggets1.jpg" height="266" width="400" /></a></div>
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<span style="font-family: 'Milonga'; font-size: 18.000000pt;">“Oven-fried” Chicken Nuggets
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<span style="font-family: 'Bembo'; font-size: 11.000000pt; font-weight: 700;">2-1/2 to 3 cups Rice Chex® or other unsweetened, gluten-free
cereal<br />
2 tablespoons olive oil, divided use<br />
Cooking spray
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<span style="font-family: 'Bembo'; font-size: 11.000000pt; font-weight: 700;">3 boneless, skinless chicken breasts, cut into nugget-sized pieces
Salt and pepper to taste<br />
Onion powder<br />
3 eggs, beaten
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<span style="font-family: 'Bembo'; font-size: 11.000000pt; font-weight: 700;">3/4 cup white rice flour
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<span style="font-family: 'Bembo'; font-size: 11.000000pt; font-weight: 700;"><br /></span>
<span style="font-family: 'MinionPro'; font-size: 11.000000pt;">Prepare the Rice Chex by crushing the cereal in a blender on low or in a
food processor. Pour crushed cereal into a bowl or gallon-sized plastic bag.
Drizzle 1 tablespoon of olive oil onto the crumbs and mix well.
</span><br />
<span style="font-family: 'MinionPro'; font-size: 11.000000pt;">Before cooking, place a wire rack inside a large baking pan. Spray the rack
with cooking spray. Preheat oven to 400 degrees.
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<span style="font-family: 'MinionPro'; font-size: 11.000000pt;">Generously salt and pepper the chicken and drizzle with olive oil. Sprin-
kle with onion powder, if desired. Place rice cereal into a medium-sized bowl.
Break eggs into a small bowl and beat well. Dredge chicken in rice flour, then
eggs, then roll in crushed cereal. Place chicken on top of the rack placed on the
large baking pan.
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<span style="font-family: 'MinionPro'; font-size: 11.000000pt;">Bake for 10 minutes on one side, turn all pieces over, and increase oven
temperature to 450 degrees. Bake for 8 to 10 minutes more or until chicken is
completely done and coating is nicely browned. Serves 4.</span><br />
<span style="font-family: 'MinionPro'; font-size: 11.000000pt;"><br /></span>
<span style="font-family: MinionPro;"><span style="font-size: 11pt;">NOTE: I don't actually drag out a blender or </span><span style="font-size: 15px;">food processor</span><span style="font-size: 11pt;"> to do this. I keep a box of checks for this purpose, and I roll over the whole bag (that is inside the box) with a roller and use what I need and save the rest - or you could crush it with your hands. Easy to do with less to clean up!</span></span></div>
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Anonymoushttp://www.blogger.com/profile/06240649281662186661noreply@blogger.com0tag:blogger.com,1999:blog-5416980391789718237.post-90140073839957176402014-10-09T11:58:00.001-04:002014-10-09T11:58:38.655-04:00Gluten-free Cheesecake Trial 1: Excellent!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9JOrBb6Y9QLs15OdeJOG1Q_eu84ytxi1DQeXrDVizB0ck_0jaVdalcAfIr3WZErKs7Fh27jbDpOojtQuW4pmsFBF7FXWxVkbW72M3eRvm9sKM39WJR8mj0GsVcNQhwi5AevVOpq-N7z2O/s1600/cheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9JOrBb6Y9QLs15OdeJOG1Q_eu84ytxi1DQeXrDVizB0ck_0jaVdalcAfIr3WZErKs7Fh27jbDpOojtQuW4pmsFBF7FXWxVkbW72M3eRvm9sKM39WJR8mj0GsVcNQhwi5AevVOpq-N7z2O/s1600/cheesecake.jpg" height="250" width="400" /></a></div>
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Look at this beautiful cheesecake made gluten-free by Deberah. Isn't she amazing! We shared this cake without or football friends and family at our game this past Saturday, and it was a HUGE hit! The crust was excellent; the cake was decadent. Deberah is still working on the recipe because the top of the cake "cracked" a bit, which is more about appearance - but it is one of her cheesecake pet peeves. We will share when we get it just right. And by "we," I mean "my mother, Deberah."</div>
<br />Anonymoushttp://www.blogger.com/profile/06240649281662186661noreply@blogger.com0tag:blogger.com,1999:blog-5416980391789718237.post-29269284669001767462014-10-07T11:08:00.000-04:002014-10-07T11:08:36.425-04:00Gluten-free Sloppy Joes Makes for Excellent Tailgating!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLXzqiXyyhCga-wF5hRNcSKWdpd6eVbilopWxGuxi5-pavlmyp9u49BqAS3LNUDyuwzAaWK0Fe0PU3YIrFusutzql1d4bU63w5taFFOA2VTGOCtPwlvsYkm-CoUz7o81k8543MPo6vy1h/s1600/sloppyjoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBLXzqiXyyhCga-wF5hRNcSKWdpd6eVbilopWxGuxi5-pavlmyp9u49BqAS3LNUDyuwzAaWK0Fe0PU3YIrFusutzql1d4bU63w5taFFOA2VTGOCtPwlvsYkm-CoUz7o81k8543MPo6vy1h/s1600/sloppyjoes.jpg" height="205" width="400" /></a></div>
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I know sloppy joes are such a "kid" meal, but I'm not ashamed to admit I love them as much as my kids - even though I always get that Adam Sandler song stuck in my head every time someone says, "Sloppy joe."<br />
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This Saturday past, we had a great football game, and a great tailgate with these sloppy joes made with Udi's gluten-free buns, which are the go-to brand when we don't have time to make our own. We also had a veggie tray, fruit, soft drinks, and water. Not to mention my mom's new gluten-free cheesecake. I will share more about it tomorrow!Anonymoushttp://www.blogger.com/profile/06240649281662186661noreply@blogger.com0tag:blogger.com,1999:blog-5416980391789718237.post-74250461485324730812014-10-06T10:40:00.001-04:002014-10-06T10:40:27.819-04:00Gluten-free For Me: Getting in a healthy breakfastI often skip breakfast. I never used to, but I get up earlier than everybody else to get everyone to school on time, and still we are rushing to get out the door. Now, I work at home so it's not like I can't just fix something after I do the "morning rounds." But often I grab something quick (i.e. not the healthiest choice). It's a busy life we live, so I decided to try to do something for me while I'm getting everything together for everyone else.<br />
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I love a green smoothie filled with fruits, veggies, and flax seeds. It makes my body happy. But it it takes time to get out the ingredients, wash them, and cut them up (with the right blender you don't have to do much cutting, but I prefer not to eat the apple cores and the like) - time I don't have in the morning.<br />
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So last week during my evening preparation for lunch the next day I decided to make sure I had a little something for myself.<br />
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I put my kale, cut up apple and carrot, some flax seed and coconut oil in a container the night before and place it in the fridge. In the morning, all the major prep is done. I dump it in the blender with part of the banana, a tiny bit of stevia, and some protein powder (I use a natural brand that is made with good stuff - do your research), poor in a little almond milk, and let the blender do its work.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGFoqwkdQloQmplHykRa_diKfTmkILkOC5FoHE95Xa2lpdIeIMaBV2kcaaB4ov4apkcCUj-swyhXHxJMDbdVEAKR765rvSgWXZCLFdSUR4QODgWMeyMotud8yyzjD0ugky3vfeRSb2aB6/s1600/IMG_4184.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixGFoqwkdQloQmplHykRa_diKfTmkILkOC5FoHE95Xa2lpdIeIMaBV2kcaaB4ov4apkcCUj-swyhXHxJMDbdVEAKR765rvSgWXZCLFdSUR4QODgWMeyMotud8yyzjD0ugky3vfeRSb2aB6/s1600/IMG_4184.jpg" height="320" width="240" /></a></div>
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Even if I don't get to it before I leave, I can make it quickly when I get back and have it while working on a blog post!</div>
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<br />Anonymoushttp://www.blogger.com/profile/06240649281662186661noreply@blogger.com0tag:blogger.com,1999:blog-5416980391789718237.post-40186572642507673422014-09-29T11:01:00.001-04:002014-09-29T11:01:43.271-04:00Gluten-free Chex Oatmeal<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9irnkOUkbzuKhY8L0frNUoUf1B7jcJKfwAXypihw1URBCbKIyFLXJOAkXwZTejvTvOiIW4aO-sed4iZmgvOvmhcFH4-FRQuepTNDXOkGLAP1JxbtBWze4Mh_zU2JWq2eq-XQ2p5USKEh/s640/blogger-image--1864465752.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9irnkOUkbzuKhY8L0frNUoUf1B7jcJKfwAXypihw1URBCbKIyFLXJOAkXwZTejvTvOiIW4aO-sed4iZmgvOvmhcFH4-FRQuepTNDXOkGLAP1JxbtBWze4Mh_zU2JWq2eq-XQ2p5USKEh/s640/blogger-image--1864465752.jpg"></a></div><div class="separator" style="clear: both;">Have you tried this yet? Usually I make my own quick and easy breakfasts using plain quick oats adding in the "extras" myself. But when I came across this gluten-free option half off at publix this weekend, I decided to give it a try. Eli enjoyed it for breakfast, and I enjoyed the price. I <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">bet you could even find a coupon or two to pair with it!</span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I also love that there are just five ingredients in this product and not a single one is a preservative!</span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Added to the fact that this non-morning person likes the words "quick and easy" first thing in the morning, I would definitely recommend it!</span></div>Anonymoushttp://www.blogger.com/profile/06240649281662186661noreply@blogger.com0tag:blogger.com,1999:blog-5416980391789718237.post-71413409205006426182014-09-23T15:38:00.001-04:002014-09-26T11:05:10.992-04:00Roasted Brussel Sprouts<div class="separator" style="clear: both;">
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I love this little vegetable. When I was a kid, I only liked them because they looked like tiny cabbages, but now I love them for their flavor. </div>
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Usually I stir fry them in olive oil with a little onion and sea salt, but recently I saw the following status posted on Facebook by my cousin, "Lemme tell you - If you've never had roasted brussel sprouts, you're doing brussel sprouts a disservice."</div>
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He had me at "roasted."</div>
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I love roasted veggies!! Maybe it's for the wonderful taste, or maybe it's because all you have to do is stick them in the oven (or maybe it's a combination of taste *and* laziness), but it's my favorite way to cook them.</div>
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His instructions were, "cut then in half, then toss them in olive oil, salt and pepper. Roast at 400 until they blacken."</div>
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As you can see, I went with partially blackened because I was worried the kiddos would be put off by them if they were too dark (hey, when your two-year-old eats brussel sprouts, you do what you must not to put him off).</div>
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I needn't have bothered. We all stood around the pan picking out the blackest ones. So wait till they all look like this one:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGf04ApFGJ0x5J_xCM0RmgqsFkCtq3UikbmO_JioEaerFjh4xFlPCfoclKDAGBuGhxe2U77wQBGYj5MUjrQQu-1b8VjStsomOuprL2tYKOHS1tlw9ysuHYaQhXieowVZsf7Dhl9jNK42y/s640/blogger-image--145530540.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimGf04ApFGJ0x5J_xCM0RmgqsFkCtq3UikbmO_JioEaerFjh4xFlPCfoclKDAGBuGhxe2U77wQBGYj5MUjrQQu-1b8VjStsomOuprL2tYKOHS1tlw9ysuHYaQhXieowVZsf7Dhl9jNK42y/s640/blogger-image--145530540.jpg" /></a></div>
Enjoy!Anonymoushttp://www.blogger.com/profile/06240649281662186661noreply@blogger.com0tag:blogger.com,1999:blog-5416980391789718237.post-35817569124267419862014-09-22T12:07:00.001-04:002014-09-22T12:07:44.189-04:00Delight Gluten-free Magazine Sept/Oct<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8rIk4FIjBZAm874MXTWp8vT_IMNwvGbs67pxaTUGE3Kbv_PF0gjoT99-31TfmCsdBX3UXrt5I_w8wUKiSbfWnIeqvKbCku3_43Juy0s2BOQ9UMmupOISiW1qegQcImpVgMY9hRPveeIdN/s640/blogger-image--1587810799.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8rIk4FIjBZAm874MXTWp8vT_IMNwvGbs67pxaTUGE3Kbv_PF0gjoT99-31TfmCsdBX3UXrt5I_w8wUKiSbfWnIeqvKbCku3_43Juy0s2BOQ9UMmupOISiW1qegQcImpVgMY9hRPveeIdN/s640/blogger-image--1587810799.jpg"></a></div><div class="separator" style="clear: both;">I love opening the mailbox to find something fun! Don't you? A couple days ago, I opened it to find my new issue of Delight gluten-free magazine. This issue is full of fall recipes and Haloween treat recipes. Personally, I can't wait to try these cinnamon rolls!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY3UiN7eyjP-LbOAZoR5Vcer7NZ0O-eCij_VoYXeE37nYLD8_DVdAN-Aigokm6IN2x-zPWUzUivYz8kF4pBTq5MO4khg0NjPGnqwhiddOxBs234IUqL30CEPyFyw-M9Ru3GL9S21c9-4_y/s640/blogger-image--633006030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY3UiN7eyjP-LbOAZoR5Vcer7NZ0O-eCij_VoYXeE37nYLD8_DVdAN-Aigokm6IN2x-zPWUzUivYz8kF4pBTq5MO4khg0NjPGnqwhiddOxBs234IUqL30CEPyFyw-M9Ru3GL9S21c9-4_y/s640/blogger-image--633006030.jpg"></a></div>Can you believe it is this time of year again?! I love the great fun this time of year brings, and I can't wait to dive into the fun and beautiful goodies.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvrYH0ccNLL9M_aW3-Jma3CsJ-t5zKBfiAiCn694WYolDrQKoKjeAqeo7CYdi6_TUmoHOlu0op7zErOps6nQHuy__X5_xVq57hnjcEYCLvWv6OOlrFIHXTvywSv_3cU_DQ-7teyqDUFDAh/s640/blogger-image--1623231233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvrYH0ccNLL9M_aW3-Jma3CsJ-t5zKBfiAiCn694WYolDrQKoKjeAqeo7CYdi6_TUmoHOlu0op7zErOps6nQHuy__X5_xVq57hnjcEYCLvWv6OOlrFIHXTvywSv_3cU_DQ-7teyqDUFDAh/s640/blogger-image--1623231233.jpg"></a></div></div><div class="separator" style="clear: both;">See any recipes you might like?</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIG0oD4MPwSa4BEU-8ocUQrt8Of8fztSRnt8wyzHbqPI8JIvXYgl69y8wFW4to9ryAlkACt3NRHBvWp-63ie92a9TKyFDMCs2EQwc0Vj7WSLrgD10iPLAxEZKn9Gbm0P3iHheEtbStf_fd/s640/blogger-image-56784271.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIG0oD4MPwSa4BEU-8ocUQrt8Of8fztSRnt8wyzHbqPI8JIvXYgl69y8wFW4to9ryAlkACt3NRHBvWp-63ie92a9TKyFDMCs2EQwc0Vj7WSLrgD10iPLAxEZKn9Gbm0P3iHheEtbStf_fd/s640/blogger-image-56784271.jpg"></a></div>Last, my favorite section. I call it the "is there any point in trying to use these recipes for my multiple allergy child" section. You know who you are and (if you are one of those) what I mean. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Go get yours today!</div>Anonymoushttp://www.blogger.com/profile/06240649281662186661noreply@blogger.com0tag:blogger.com,1999:blog-5416980391789718237.post-54559165479685422014-09-15T10:36:00.000-04:002014-09-15T10:36:02.058-04:00Gluten-free Tailgating: Taco Salads and MoreOne of my favorite things about fall is tailgating. The excited atmosphere of a crowd gathered to cheer on its favorite team is the perfect pairing to fun, delicious foods. In order to do something a little different - and maybe a little healthier - my mom came up with the idea of individual taco salad cups. It was a big hit!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZUdTwmBZ0N1hyIaXh5Z0iBbQLU31OKiWc0h4S0Je0UtyBQzy3X9JLOEOiYg4kFBgNqci0dzG-nOfQfrBnE3VgNndf31udrT7rKSxSotu9SUkhktN5VfMJtlaYQs3p0AygLaiTI71fHyT/s1600/IMG_4069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCZUdTwmBZ0N1hyIaXh5Z0iBbQLU31OKiWc0h4S0Je0UtyBQzy3X9JLOEOiYg4kFBgNqci0dzG-nOfQfrBnE3VgNndf31udrT7rKSxSotu9SUkhktN5VfMJtlaYQs3p0AygLaiTI71fHyT/s1600/IMG_4069.jpg" height="320" width="240" /></a></div>
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They turned out quite pretty in clear, plastic cups with their layers topped with tomatoes and a sprig of cilantro.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh75TaKGwla_gaiXumwSk9tZ8HrMD6QLxYNAz9nXPcY12-FqlcacXb3EiJMJyP_JxISpW_OEAsWwnCZw0brQRd7GubQOxqvY0KU078EbRK8YcURwx-AQCAu0MjbfFkrIIZusQx_-2rfeN7q/s1600/IMG_4050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh75TaKGwla_gaiXumwSk9tZ8HrMD6QLxYNAz9nXPcY12-FqlcacXb3EiJMJyP_JxISpW_OEAsWwnCZw0brQRd7GubQOxqvY0KU078EbRK8YcURwx-AQCAu0MjbfFkrIIZusQx_-2rfeN7q/s1600/IMG_4050.JPG" height="240" width="320" /></a></div>
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We layered brown rice flavored with taco seasoning, black beans, chopped green leaf lettuce, chopped scallions, chopped red pepper, grilled chicken cut into small cubes, shredded cheese (use Daiya cheese to make this dairy-free as well), and the garnish mentioned above.</div>
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We also added plenty of sides to add-on. Tortilla chips, chopped avocado, guacamole, chopped jalapenos, salsa, and sour cream.</div>
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We also had a corn relish with black beans, onions, and peppers of which I didn't manage a picture (I was quite remiss in my picture-taking. I blame it on pre-game jitters). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8xVJx9i4CLABaisdDVxFy4xjDrWjhwPZhp4v0VPkF0UChikIoPjQXCUJ81Xz0k1wpTqKKRHUxOd6ZGoAjfdepFXgEAZLaPfSgKboPuu4q8O842fc2ltO9fMv0xBLfR1S5ca49t2R0WmX/s1600/IMG_3372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8xVJx9i4CLABaisdDVxFy4xjDrWjhwPZhp4v0VPkF0UChikIoPjQXCUJ81Xz0k1wpTqKKRHUxOd6ZGoAjfdepFXgEAZLaPfSgKboPuu4q8O842fc2ltO9fMv0xBLfR1S5ca49t2R0WmX/s1600/IMG_3372.JPG" height="239" width="320" /></a></div>
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Then for desert we had S'mores bars, and you can find the recipe <a href="http://www.noapologiesglutenfree.blogspot.com/2014/05/gluten-free-smores-bars-recipe.html">here</a>.</div>
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<br />Anonymoushttp://www.blogger.com/profile/06240649281662186661noreply@blogger.com0tag:blogger.com,1999:blog-5416980391789718237.post-20737253181601192902014-09-04T04:00:00.000-04:002014-09-04T04:00:06.779-04:00Gluten-free, Allergy-free Supplements<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.ourkidsasd.com/"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfdjsIaNv0ej8oXnVuIJiV08NHTjou4h-NbBoKdit8k480Xb7RA71LJk0_OdhpljazTyVB2unDE9nDfIIqQrcztR85g5b11ncqsiFYWw1ywOHsoARvTae7uCJ5k8oiPUmrMx2LrJJBFpv/s1600/Screen+Shot+2014-09-02+at+10.08.19+AM.png" height="175" width="400" /></a></div>
Looking for a supplement for you kids (or yourself), but worried about what hidden allergies it might contain? The Our Kids Supplement and Vitamin Retailer website at <a href="http://www.ourkidsasd.com/">www.ourkidsasd.com</a> is the site you need.<br />
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Each product description tells you not only what ingredients it contains, but also the ones it does not! For example:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb5zrzSvFTJpYCw2Ne722CtdXuLmk93adhIzupVGjugJVAlRQo4X6oNXli3JSsfU61c29WVQbMFiYpsKJDLtGqTiCWRMnGWVPaBxEhCqXfavZkOWom8YKZBtC88yPmqhj56EyV3qhtN-03/s1600/Screen+Shot+2014-09-02+at+10.13.35+AM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb5zrzSvFTJpYCw2Ne722CtdXuLmk93adhIzupVGjugJVAlRQo4X6oNXli3JSsfU61c29WVQbMFiYpsKJDLtGqTiCWRMnGWVPaBxEhCqXfavZkOWom8YKZBtC88yPmqhj56EyV3qhtN-03/s1600/Screen+Shot+2014-09-02+at+10.13.35+AM.png" height="320" width="222" /></a></div>
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And it has a bunch of supplements and companies from which to choose. One shipment makes things easy!</div>
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This site has been a "goldmine" for my son, Noah, who has various nutrients in need of supplementation, but also has multiple allergies and dietary needs which makes it nearly impossible to find vitamins he can actually take. I cannot tell you how grateful I was when Noah's pediatrician told me about it.</div>
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<br />Anonymoushttp://www.blogger.com/profile/06240649281662186661noreply@blogger.com0tag:blogger.com,1999:blog-5416980391789718237.post-56430123931723808262014-09-03T04:00:00.000-04:002014-09-03T04:00:05.194-04:00Back to school: Allergy-free Apple Nachos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLGPrbfzkEwR7jgNbQoN5w8cmi7w4bvbF6Z9P3VOIQpd5NSp2wlyfvIUf6WUr1IJiukZ2k8MFTnRfwkNhnEaXGWyfAGQcmhD_6ov0T6vztIsRp9vF4bvqb4Y2VXYnffYXREJAl028SwYh/s1600/IMG_3998.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLGPrbfzkEwR7jgNbQoN5w8cmi7w4bvbF6Z9P3VOIQpd5NSp2wlyfvIUf6WUr1IJiukZ2k8MFTnRfwkNhnEaXGWyfAGQcmhD_6ov0T6vztIsRp9vF4bvqb4Y2VXYnffYXREJAl028SwYh/s1600/IMG_3998.jpg" height="400" width="300" /></a></div>
<br />
Eli wanted to make a gluten-free recipe he found for Apple Nachos, but he wanted to do it in a way that was safe for his brother, Noah, who is allergic to peanuts. It was pretty simple.<br />
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We sliced up some apples and strawberries, added a bit of agave nectar (you could use honey) to a couple tablespoons Sunbutter and drizzled the mixture over the fruit. We added a dollop of vanilla yogurt and topped it with crushed cashews (although we would have used shredded coconut had there been any in the house).<br />
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He loved it, and it made a great after-school snack!Anonymoushttp://www.blogger.com/profile/06240649281662186661noreply@blogger.com0tag:blogger.com,1999:blog-5416980391789718237.post-83869036416222132782014-09-02T08:52:00.000-04:002014-09-02T08:52:07.605-04:00Pear Preserves<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtTb-TH_7JfVRZMotBxz_EdnwJ5zyj6B2DviJM-4FiwI8p2l_bztF_hihYdEEM_EYexRV2uH-j7e2kpLL4ugoe-zT-A3WoRUWY3JTYbUsE0TZS94dLBn9MBtFJEFWFZHxHvf2UwU9-C_L8/s1600/peartree_1825.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtTb-TH_7JfVRZMotBxz_EdnwJ5zyj6B2DviJM-4FiwI8p2l_bztF_hihYdEEM_EYexRV2uH-j7e2kpLL4ugoe-zT-A3WoRUWY3JTYbUsE0TZS94dLBn9MBtFJEFWFZHxHvf2UwU9-C_L8/s1600/peartree_1825.jpg" height="400" width="252" /></a></div>
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This pear tree stands at my grandmother's house. I don't know how old it is, but it is older than I am (I am thirty-somethingorother). It holds many fond memories from my childhood. Among many other things this tree has been used as a jungle gym, has shaded a princess during high tea, and has even hidden a secret agent or two. I get nostalgic just looking at this picture.</div>
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Now-a-days, I love this tree for something more. There are beautiful flowering pear trees that don't produce fruit, and next to this tree seem fairly pointless to me. This tree is huge and produces an enormous amount of pears. My father is regularly at his mother's house grabbing what pears he can reach and the ones that fall helpfully to the ground. What do we with all those pears?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqSEJCumLIfmnjp7Z2htLvLhYU7zcHai2UnaTY9mjIwCwC06cjasYz1zDTKXEuRxZmjFs1QV3XE3HrSZeOoS84FneFounY7H2-WRaebKHxwC7LCcKr3rM9fcUwY5y2cUva32CoKk1K9yO-/s1600/Photo-Aug-10,-1-28-07-PM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqSEJCumLIfmnjp7Z2htLvLhYU7zcHai2UnaTY9mjIwCwC06cjasYz1zDTKXEuRxZmjFs1QV3XE3HrSZeOoS84FneFounY7H2-WRaebKHxwC7LCcKr3rM9fcUwY5y2cUva32CoKk1K9yO-/s1600/Photo-Aug-10,-1-28-07-PM.jpg" height="191" width="320" /></a></div>
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We make pear preserves,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjubuK0BjnwIKPlmEbmOmNROdSO-Egp4e3byu6dQcbqARHM6APDV5fh7dLPW14dAK3ospu2h3CD_g1IM6U-aFs3Fgfdg-JB_hw8frvwV4To88GXvbDKJgNKoXz4DdqgA88pMn2YpunRE-tf/s1600/IMG_4009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjubuK0BjnwIKPlmEbmOmNROdSO-Egp4e3byu6dQcbqARHM6APDV5fh7dLPW14dAK3ospu2h3CD_g1IM6U-aFs3Fgfdg-JB_hw8frvwV4To88GXvbDKJgNKoXz4DdqgA88pMn2YpunRE-tf/s1600/IMG_4009.JPG" height="240" width="320" /></a></div>
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pear syrup (you've never lived 'till you've had this stuff on pancakes),</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5YKBGaT6BCqgJpvMK0JzHq0sHAMLL6IVIKRGCHlfD41lJKZbDn3ityxPjCFmWOYbER4sW7zBDUMRkA-mVEWdz_lOdA_eTYvlTsekjLGuZLm6zySHbk9hufP8AgDMNIYqIo1qWpPr9fML/s1600/IMG_4010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE5YKBGaT6BCqgJpvMK0JzHq0sHAMLL6IVIKRGCHlfD41lJKZbDn3ityxPjCFmWOYbER4sW7zBDUMRkA-mVEWdz_lOdA_eTYvlTsekjLGuZLm6zySHbk9hufP8AgDMNIYqIo1qWpPr9fML/s1600/IMG_4010.jpg" height="320" width="240" /></a></div>
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and (for my Noah) pear sauce.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqh9C3bPUeFE9xFS2h6nMeIxP21ZoTZJ8JldSIDK2PMoUbxYRwT_qUOnk0zSrpJXuMPf9OgRQD360rT-ClnteE7gnIsRfK_GRu4fsafiQKanMH3Ei3ZN6FratcQ8t5pTWIJDPsAgwU2qgg/s1600/IMG_4013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqh9C3bPUeFE9xFS2h6nMeIxP21ZoTZJ8JldSIDK2PMoUbxYRwT_qUOnk0zSrpJXuMPf9OgRQD360rT-ClnteE7gnIsRfK_GRu4fsafiQKanMH3Ei3ZN6FratcQ8t5pTWIJDPsAgwU2qgg/s1600/IMG_4013.JPG" height="240" width="320" /></a></div>
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[Pear Preserves on GF Toast]</div>
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And then we spend the rest of the year enjoying them!</div>
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<br />Anonymoushttp://www.blogger.com/profile/06240649281662186661noreply@blogger.com0tag:blogger.com,1999:blog-5416980391789718237.post-54713675982922366572014-08-25T15:41:00.003-04:002014-08-25T15:41:47.063-04:00Immaculate Baking Company Gluten-free Chocolate Chip Cookies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4wnffxyg3pIAKWIJUVg9jbHxOnx5NuHtxloAAS4i4J-uLOvbrj3XaQWK5Lgf628Wz3y3hO6U2AMx5KVdw4QWYi128xEnMIn85sYRnIDIucPMthD_2ZEngjxYznSouJR2W9hBDHQk__xQ/s1600/IMG_3991.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4wnffxyg3pIAKWIJUVg9jbHxOnx5NuHtxloAAS4i4J-uLOvbrj3XaQWK5Lgf628Wz3y3hO6U2AMx5KVdw4QWYi128xEnMIn85sYRnIDIucPMthD_2ZEngjxYznSouJR2W9hBDHQk__xQ/s1600/IMG_3991.JPG" height="240" width="320" /></a></div>
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I've had this cookie mix sitting on the shelf for a while, and I was glad for an opportunity to try them out. I made the chocolate chocolate chip cookies over the summer, and we enjoyed them, so I had high expectations that weren't disappointed.</div>
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The additional ingredients are butter, an egg, and vanilla. I like that it also gave instructions for oil - I've been caught low on butter before - and it makes them gluten-free and dairy-free.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW6Mbxl2OQkjuUQh2VTWA10K77KRk0ZceeZCPEj02tY8BKGqP1-DyH2xzDEXoeDYeSZ5xQZ9UMpvOEfCKjyncQIbsZLkESJCmQgG-v1OEiJ0J_Qap6sGk3rg5AgfdiBy1Y1g3IB5HbLy1b/s1600/IMG_3989.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW6Mbxl2OQkjuUQh2VTWA10K77KRk0ZceeZCPEj02tY8BKGqP1-DyH2xzDEXoeDYeSZ5xQZ9UMpvOEfCKjyncQIbsZLkESJCmQgG-v1OEiJ0J_Qap6sGk3rg5AgfdiBy1Y1g3IB5HbLy1b/s1600/IMG_3989.jpg" height="320" width="240" /></a></div>
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I had to use my hand to get the ingredients well-blended. Butter is that way sometimes. But over all this was easy to do and I would recommend this product for a nice treat.</div>
<br />Anonymoushttp://www.blogger.com/profile/06240649281662186661noreply@blogger.com0tag:blogger.com,1999:blog-5416980391789718237.post-81016417893591358782014-08-21T10:25:00.000-04:002014-08-21T10:25:13.148-04:00Easy Slow-cooker Spaghetti Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQwL555OOd9Cy5fefUB97TXeIhQlmdZ5c-dfkTL1ffoqW3GyBJWVdhyphenhyphenlaNBPrXiXDvGuTidMxRlvs8dr7k55k3WhApd8hT5EzfANifsKtMLQgLJJvhP4zNhaOjEvBVT8bq3sZ9I0jbkwqF/s1600/IMG_3982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQwL555OOd9Cy5fefUB97TXeIhQlmdZ5c-dfkTL1ffoqW3GyBJWVdhyphenhyphenlaNBPrXiXDvGuTidMxRlvs8dr7k55k3WhApd8hT5EzfANifsKtMLQgLJJvhP4zNhaOjEvBVT8bq3sZ9I0jbkwqF/s1600/IMG_3982.JPG" height="240" width="320" /></a></div>
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<br />
Why make it in the slow-cooker? It doesn't *exactly* save time. And, let's face it, it isn't a long process to make spaghetti - even if you make your own marinara. So why bother?<br />
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Well, as for time, you can do all the prep the night before - brown the meat, add the pre-made sauce, or add the tomatoes and spices - and put it in the fridge to be put in the slow-cooker the night before. It takes the same amount of time technically, but when I only have to prepare the noodles and a quick salad, it saves me time when I need it.<br />
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Another reason is for the taste. Cooking marinara all day long enhances the flavor of those wonderful spices, and by the time you serve it up the flavor is divine.<br />
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I'm not a huge fan of ground meat, but cooking your meat in the sauce all day means that not only does your meat soak up all that wonderful flavor, but it also is very tender by the time you serve it up in for dinner.<br />
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I've been buying cheap sauce for a while now, but I am going back to making my own because it only takes a few extra minutes and it saves me a few bucks. Buy organic canned tomatoes on sale and it still saves you money. Gotta love spending less on organic than non-organic.<br />
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Lastly, I have read that the more you cook tomatoes, the more lycopene they produce (look it up to learn more about this fabulous nutrient). Most veggies (and fruits, if you want to get technical) are the opposite. Thank you, tomatoes!<br />
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So here is my quick and easy spaghetti sauce recipe:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXivkW603BTwU06IZa00VGpPPWYx_5anzPk4gcce4cTR0BJjfUOycAWyZC5oNPR5Aceno-G2B5nk9N9g3qf-ygmQQDeIxzbObqEoNHj0ziVCDaFtXUahzFnGhjQSyBlrsDpHsS2QwjiRR_/s1600/IMG_3983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXivkW603BTwU06IZa00VGpPPWYx_5anzPk4gcce4cTR0BJjfUOycAWyZC5oNPR5Aceno-G2B5nk9N9g3qf-ygmQQDeIxzbObqEoNHj0ziVCDaFtXUahzFnGhjQSyBlrsDpHsS2QwjiRR_/s1600/IMG_3983.JPG" height="240" width="320" /></a></div>
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Easy Slow-Cooker Spaghetti Sauce<br />
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1 pound ground turkey, pork, or beef (actually, most any ground meat will work - pick your favorite. I used turkey), crumbled and browned.<br />
1 29 oz can tomato sauce<br />
1 14.5 oz can diced tomatoes<br />
1 heaping tablespoon dried basil<br />
1/2 tablespoon oregano<br />
2 teaspoons minced onion (dried)<br />
1 teaspoon garlic powder<br />
1 teaspoon salt<br />
pepper to taste<br />
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Brown your meat and drain fat. In your slow-cooker insert, add the tomatoes and spices, then stir. Stir in the meat. Put the insert in the slow-cooker and turn on low 6-8 hours.<br />
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Perfect amounts aren't overly important in this recipe. You can add other spices if you like, or use a favorite Italian seasoning. Using fresh garlic, onions (or shallots), basil, and oregano is great if you have the time. Oh, and many people like a tablespoon or two of sugar (and if you do, I suggest brown sugar).<br />
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I use Tinkyada brown rice noodles, spirals so it is easy for my two-year-old to eat, and I cook them a few minutes longer than instructed. It's one of the reasons I like these noodles. You can cook them a little longer, making them softer, and they don't fall apart.<br />
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One of these days I'm going to pin my bestie (who just so happens to be of Italian descent) down to make an actual recipe for her "gravy" as she calls it - marinara to us - and share her recipe with the world. It's what we are all going to eat in Heaven, anyway. Until then, this recipe will suffice - at least my kids say so.Anonymoushttp://www.blogger.com/profile/06240649281662186661noreply@blogger.com0tag:blogger.com,1999:blog-5416980391789718237.post-44146565939057879262014-08-20T09:30:00.000-04:002014-08-20T15:13:03.738-04:00Gluten-free Banana Oat Muffins - An accidental recipe improvement<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_RnzKxtSVb2yTZCUfLgckG_hLUo1NQfruCb9sXwlZvsmXxyOcWWrDcYcFopLL-82PV2b_-zyhMbFXmkenRzAzWdEwi8tnwDfUKrjZnNFe0fi40jq4L6sF3xV4-7_5Y3CALJA_-9KUvHG/s1600/IMG_3977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ_RnzKxtSVb2yTZCUfLgckG_hLUo1NQfruCb9sXwlZvsmXxyOcWWrDcYcFopLL-82PV2b_-zyhMbFXmkenRzAzWdEwi8tnwDfUKrjZnNFe0fi40jq4L6sF3xV4-7_5Y3CALJA_-9KUvHG/s1600/IMG_3977.JPG" height="240" width="320" /></a></div>
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These muffins are a family favorite, and I have been making them for years. I didn't feel there was any need to improve this recipe because it was already so tasty, but accidents happen, and sometimes they happen for the better.<br />
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This happened a few weeks ago when I was cooking in a hurry and I was out of canola oil. The hurry part caused me to grab a half-tablespoon instead of a teaspoon, and being out of canola oil meant that I had to use coconut oil instead.<br />
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I've heard for a while now how coconut oil is thought to be really good for you, but often times I don't use it in a recipe because it solidifies and I don't have the time to warm it (i.e. don't feel like warming it). I solved that problem by keeping some in a small ceramic container that I can stick in the microwave for a few seconds. Also, if you have a warmer spot in your kitchen, keep your jar of oil there.<br />
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Now these muffins, with coconut oil and an extra teaspoon of baking powder, have a better texture and taste than ever. They do not have a coconut flavor, however the oil seems to add to the fluffy texture, which is also aided by the extra baking powder.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb48qpZ4ehxqAbeiyKtAFO0r52bRZDtQkHWyZzhI-Rt6hWIklfGLeU6rHjpOkM3Qf0wAK7zrij6-50FyS4xSv2B6mVa_8orUOz7jsvCiwJSSx_txXfaH6wakLHmTk9Gq9Me_6dS9LMCGTu/s1600/IMG_3978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb48qpZ4ehxqAbeiyKtAFO0r52bRZDtQkHWyZzhI-Rt6hWIklfGLeU6rHjpOkM3Qf0wAK7zrij6-50FyS4xSv2B6mVa_8orUOz7jsvCiwJSSx_txXfaH6wakLHmTk9Gq9Me_6dS9LMCGTu/s1600/IMG_3978.JPG" height="240" width="320" /></a></div>
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So here is my new recipe:<br />
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Banana Oat Muffins<br />
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2 1/4 cups gluten-free oat flour<br />
1 tablespoon tapioca starch/flour<br />
1 tablespoon baking powder<br />
3 tablespoons coconut oil (I like it warmed to liquid form)<br />
2 tablespoons agave nectar (honey or maple syrup will work as well).<br />
2 mashed bananas<br />
1 cup apple juice (milk or a milk substitute would do, but the apple juice makes it sweeter)<br />
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Preheat your oven to 350. Whisk the oat flour, tapioca starch, and baking powder together with a wire whisk. Add the remaining ingredients and stir until dry ingredients are wet. Divide equally into 24 muffin cups of a small muffin pan, or the 12 cups in a normal-sized muffin pan. I prefer these in smaller muffins. Bake 12 minutes or until the tops are firm to the touch.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMbosw9U0Es9kwBT96V02RmvH8PwlKZOo11a-Jlf3Su9ikKX6a76SWCYsWB36ysrhyphenhyphenWGIuegN3aTDTGLloZXmcCfpvqTyZ9xFNfBKPbAz4NsJl6V_cxllv4boNaAdkatPBz2PKIay_lonx/s1600/IMG_3974.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMbosw9U0Es9kwBT96V02RmvH8PwlKZOo11a-Jlf3Su9ikKX6a76SWCYsWB36ysrhyphenhyphenWGIuegN3aTDTGLloZXmcCfpvqTyZ9xFNfBKPbAz4NsJl6V_cxllv4boNaAdkatPBz2PKIay_lonx/s1600/IMG_3974.jpg" height="320" width="240" /></a></div>
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I strongly recommend you turn your muffins on their sides to cool, otherwise the bottoms and sides are wet and gooey when you get them out.</div>
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<br />Anonymoushttp://www.blogger.com/profile/06240649281662186661noreply@blogger.com0tag:blogger.com,1999:blog-5416980391789718237.post-12956603959946683552014-08-18T13:12:00.001-04:002014-08-18T13:12:50.475-04:00Slow-Cooker Hashbrown Casserole<div class="separator" style="clear: both; text-align: center;">
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My family loves breakfast casseroles. However, it is a special treat that I only do once in a while (and lets face it - mostly just Christmas morning) because who wants to get up and put together the dish, then cook it for an hour before everyone gets up? Even if you put it together the night before, you still have that issue of getting up an hour before everyone else. Have you noticed the trend of me not getting up any earlier than absolutely necessary???<br />
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Yesterday afternoon I put together our favorite breakfast casserole in the slow cooker and put it in the fridge. Before bed, I stuck it in the slow-cooker, set it to cook for about six and a half hours to be finished about the time I get out of bed (yes, I DO get up a half hour before the boys on school mornings. I said I don't LIKE to). Anywho...<br />
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I had some very happy and well-fed boys when they left for school/work this morning. And that made me feel good.<br />
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Here's the step-by-step:<br />
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Layer in your hash browns.</div>
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Then the sausage crumbles. My family likes the hot variety.</div>
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Whisk the milk, eggs, and corn starch.</div>
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Pour over the top and allow to cook on low for 6-7 hours. Notice that I don't put my cheese on until the morning - it tends to over-brown too long in the slow-cooker.</div>
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Get out of bed, sprinkle on your cheese (it will melt quickly), and serve to your happy kids.</div>
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I am really excited about being able to make this special meal on a school morning - especially on those pesky testing days when they really need a little something extra. Another thing that I really loved about making this? I froze four serving in baggies to be served one morning when it is most needed.</div>
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So, this is the recipe:<br />
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Slow-Cooker Hashbrown Casserole<br />
1 28 oz bag frozen hash browns (be sure they are gluten-free - we used Alexia with garlic and salt)<br />
1 lb sausage crumbled and browned (also check the ingredients - not all are gluten-free)<br />
1 3/4 cups almond milk (or milk)<br />
6 eggs<br />
2 tablespoons corn starch<br />
2 cups shredded sharp cheddar<br />
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Layer in the frozen hash browns into your slow-cooker, then spread the sausage crumbles on top. Whisk together the milk, eggs, and corn starch. Pour over the hash browns and sausage. Cook on low over night 6-7 hours. Sprinkle on cheese and allow to melt before serving.Anonymoushttp://www.blogger.com/profile/06240649281662186661noreply@blogger.com0tag:blogger.com,1999:blog-5416980391789718237.post-63749182226159045502014-08-15T09:16:00.003-04:002014-08-15T09:16:54.233-04:00A Great Gluten-free Giveaway!<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.thepuzzledpalate.com/2014/08/the-puzzled-palates-10k-milestone.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmoUCIIdymXeqMtMxZOix-_ge2-YAIs567ZqKmq0HjBAhAzuiDDOGKiebegDCrKtD573NkIw4-73rDO9lgagewWaXeRFnpHgRtvOWAbwNGpR8h22PMwUeqUSzIA-l_MpK2TYixqJhKy3Qf/s1600/Screen+Shot+2014-08-15+at+9.14.54+AM.png" height="310" width="320" /></a></div>
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Good morning gluten-free readers! I've got exciting news for you. It is a gluten-free giveaway over at The Puzzled Palate Blog by our good friend Carly. She is giving away loads of stuff from make-up to skin care to gift cards. And best of all (of course) is that she is including a copy of our cookbook!<br />
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<a href="http://www.thepuzzledpalate.com/2014/08/the-puzzled-palates-10k-milestone.html">Click here to see all the great products for yourself and sign yourself up!</a>Anonymoushttp://www.blogger.com/profile/06240649281662186661noreply@blogger.com0