Sunday, December 1, 2013

Paleo Cranberry Apple Sauce



4 Gala Apples, peeled, cored and chopped
1 12-ounce bag of fresh Cranberries
1/4 cup Coconut Sugar
1/4 cup Water
1 tablespoon Lemon Juice

Mix all ingredients into medium sauce pan over medium-low heat.
Cover and let simmer, stirring regularly.
Once apples have softened, cranberries have burst and the sauce has thickened turn off heat and remove from stove top.
Serve room temperature or chilled. Print

Friday, October 18, 2013

Target Monster Cereals (exclusively at Target) Review




Are you as old as I am and remember enjoying these cereals as a child?  Oh how we loved these cereals.  Count Chocula and Boo Berry were our families favorites!!  I was really excited to be able to introduce these cereals to my son.  As a word of caution, they are not Gluten Free.  They are made of corn which is a safe grain for Celiacs but on a line that also manufactures wheat..  That said, I have a non Celiac child who I keep Gluten Free.  For him, these cereals were perfect!  And I was excited to be able to share them with him just as I did when I was his age.

And..... Because of our personal experience and excitement towards this line of cereals, I wanted to share the following word from our sponsor with all of you....


Get ready for Halloween before all the ghosts, goblins, and monsters come to your door with this exclusive offer only at Target!


When you buy three (3) General Mills Monster Cereals in a single shopping trip at Target between October 1 through October 31, 2013, you’ll receive a free Monster Bash Magazine full of recipes, tips and tricks for you to have the creepiest, scariest, spookiest, most fun Halloween ever!
And if that’s not enough to get your Halloween howling, Target is going back in time with not only exclusive retro packaging, but also re-introducing two throwback flavors: Fruity Yummy Mummy and Frute Brute!

A few points to remember:
  • Monster Cereals in retro packaging are exclusively at Target!
  • The Monster Bash magazine (which includes Recipes, Tips and Tricks for planning the creepiest, scariest, spookiest, most fun Halloween ever!) that is FREE when you purchase three boxes of Monster cereal in a single shopping trip between 10/1/13 and 10/31/13.

Disclaimer: General Mills provided me with the product and Information. Print

Monday, October 14, 2013

Menu Plan Monday: Week of October 14th, 2013


Hey Bloggy Family!  I had a few of you clamoring about where my menus were so I figured I had better get my booty in gear.  So sorry for the super slacker status.  There really is no excuse so I won't bother to give you any.  We are all busy.  Tho, things are starting to wind down in the Flower Business.  I am "officially" in hot pursuit for a job with more hours now.  I had promised myself I would be following this temporary gig to the end.  Since the end is in sight, I can start to mentally move on.

In other news, I have tried a few outstanding recipes this past week. Feast your eyes on these Grain Free Corn Dogs (or no corn-corn dogs as we like to call them).  I added a tablespoon of Honey and used jarred cashew butter to save time.  You may need a tablespoon extra of water too if you go that route.  I also tried Against all Grain's Grain Free Oatmeal Raisin Cookies.  I'll be darned if they don't taste like oatmeal.  None of her recipes ever let me down, you can't go wrong over there.

Monday:
Served over Spaghetti Squash


Tuesday:


Wednesday:
Hamburgers - Hubby is out of town so kiddies will have this.
Adults eat hamburgers on lettuce leaves topped with onions and avocado


Thursday:


Friday:
Easy Crock Pot Taco Soup

Saturday: Chili Fest
Sunday: TBD



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Tuesday, October 1, 2013

Menu Plan Monday: Week of September 30th, 2013


Good Morning Bloggy Family!  Here we are again, another Monday.  School is in full swing now and all the after school activities are back in action.  This year I am teaching the 3rd and 4th graders at our Church's Wednesday program.  My daughter has Girl Scouts, my son has Cub Scouts.  My kids also do Karate and Soccer. Oh, I work too. It is a full plate, I know it.  Somehow we must eat, especially since eating out is not recommended.  Last time I ate at Olive Garden I was seriously contaminated, and they HAVE a gluten free menu.


Monday:
Hamburger (Bun-less for adults)
Served over a bed of lettuce, topped with onions and avocado
and horseradish Mustard


Tuesday:
Roasted Chicken Breasts, Sauteed Cabbage, Roasted Asparagus


Wednesday


Thursday:
Rosemary Chicken with  Cauliflower Rice

Friday:

Chicken and Dumplings
Cauliflower Dumplings


Saturday:
Sausage, Peppers and onions served with Saute
& White Rice for Kiddo's


Sunday:
Fried Pork Chops, Green Beans, Cauliflower Rice



Looking for inspiration? I can help in three different ways.
  1. Head on over to Orgjunkie.com and visit Laura's Menu Plan Monday.
  2. Visit Heather at Celiac Family, the Gluten Free Menu Swapheadquarters!
  3. You can also view my past menu plans here 


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Monday, September 2, 2013

Udi's Blueberry Muffin Copycat Recipe

My son says, "Mommy call them better than Udi's.  No, call them better than Perkins."  After so many failed attempts I had him try, I am flattered by his eagerness.

So why the copy?  I had a reader ask me to duplicate Udi's Blueberry Muffins recently.  To tell you the truth, I NEVER ever tried Udi's Blueberry Muffins.  Truth!  Why?!?!  I already have the best blueberry muffin recipe ever right here on my blog!!!!  (laugh)....  In fact, I would have to drive an hour into town to even purchase those Udi's muffins.  But I live to serve so when our local tiny whole foods type store received in some of those muffins I squealed!  LITERALLY!!!    B~L~U~E~B~E~R~R~Y.......  Everybody in the store turned around to look at me.  I politely smiled right on through.

Upon trying the first muffin, all that sugar that I don't usually eat went right to the delight center of my brain!  So good!!  LOL..  So much sugar....  :-D.   I ate another one, hey its for the blog right? It's work!!!! I did a mini workout after to make up for it.  You guys KNOW Im on that diet right?!?!?  I literally gained 3 pounds during this experiment so back to the old diet drawing board. See how much I love my small niche of readers?  I gained 3 pounds for you guys!!!

The Udi's Blueberry Muffin texture reminds me of their white bread.  Same flour combination, proportions, measurements.  That same mostly tapioca starch type of chew balanced with the right amount of brown rice flour.  Not too much brown rice flour or it would get too dense. These muffins were not dense, but rather chewy and sort of light.  No light like their bagels are, where you can imagine them floating off your counter.

I dove right into the ingredient breakdown and trial baking.  At the store, I picked up the large package of blueberries, something told me I was going to need it.  Oh about 7 way too crumbly muffin batches later (where the muffin literally sucked the moisture right out of your mouth).... I finally got it right.  Moist, stays together without crumbling apart, just the right chewiness.  Is finally right and I can share it with you.

A few additional notes I wanted to mention.  Udi's uses a bit of dried blueberries.  A real true copycat would also use dried blueberries.  I THOUGHT I had dried blueberries at home.  Somebodies belly is now full of them instead.  I got to thinking.  Why the mixture of fresh and dried?  Is it to help alleviate costs of the fresh blueberries?  Is it to help ward off molding?  These muffins won't last long enough to mold, TRUST ME! LOL. I am not using dried blueberries in my muffins because I did not have any.  If you wish to do an exact copycat, go ahead and add a few tablespoons.


Ingredients:

1/2 cup Oil
1/2 cup Water
3 eggs
1 teaspoon Lemon Juice
1 teaspoon Vanilla
1-1/4 cup Sugar

1 cup Tapioca Starch
3/4 cup Brown Rice Flour
1/4 cup Potato Starch
2 teaspoons Baking Powder
1/2 teaspoon Salt
2 teaspoons Xanthan Gum

1 generous Cup Blueberries (plus a few extra for the side)
    (a few tablespoons of dried blueberries to dulicate Udi's exactly)
1 Tablespoon Sparkling Sugar for topping on each muffin



Preheat Oven to 425 degrees.
Grease Jumbo muffin tin well with butter.
     Alternatively line standard muffin tin with papers or greease muffin tin well.
  • Add moist ingredients into a medium sized mixing bowl.  Mix until fully combined with a fork.
  • Add dry ingredients and continue to stir until lumps are dissolved and gum pulls the batter together nicely.  Don't need to overdo it here
  • Add blueberries and stir gently.
  • Scoop 1/4 heaping cup into a standard sized muffin tin. Muffins cups will only be 3/4's full.  If you are using a mini muffin tin or a texas sized jump, same rule applies, 3/4's full.
  • Bake muffins at:
    • Jumbo at 425 for for 5 minutes then 350 for 25 minutes.
    • Standard at 425 for for 5 minutes then 350 for 18 minutes.
    • Mini at 350 for 12 minutes.





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Tuesday, August 13, 2013

Slow Cooker Chicken-Lickin' Good Pork Chops

Actually it is a cross between the Melt in your Mouth Baked Chicken that was going around facebook and this old recipe I knew from a blog I knew long ago.  I used to make this recipe in its original form back when we were wheat eaters.  Now I am replacing her Cream of Chicken soup with the Melt in your Mouth's Greek Yogurt.  I'll flavor it with a chicken bouillon cube and end up with a new and improved hybrid recipe.

The tricky ingredient here is the chicken bouillon.  Some have wheat, herb ox and Knorr does not.  bouillon does have corn in its ingredients and some even have soy so it is not paleo.  You could sub the water and bouillon cube for some home made chicken stock and that would work very nicely



8 lean pork chops - 3/4 to 1 inch thick
1/2 cups flour
1 tablespoon salt
1 1/2 teaspoons dry mustard
1/2 teaspoon garlic powder
2 tablespoons oil
8 ounces Greek Yogurt
1/3 c. water and 1 Chicken Bouillon Cube (or 1/3 cup home made stock)

Mix dry ingredients.
Dredge pork chops in mixture.
Heat oil in skillet.
Brown chops in oil in large skillet.
Place browned pork chops in crock pot.
Add can of Yogurt, water and bouillon.
Cover and cook 6-8 hours


Other places on the web
recipe over at Momadvice.com Print

Monday, August 12, 2013

Menu Plan Monday: Week of August 12th, 2013

Sorry I am not very  consistent around here, I am afraid my only computer is not very reliable anymore.  It keeps shutting down on me in mid project.  Anyway, it (my computer) work up this morning ready to work so here is my menu plan for the week.



Monday:

Tuesday:
Country Style Ribs, Broccoli


Wednesday:
Hamburgers (pictured here on my homemade buns)
Hubs and I eat ours wrapped in a Bed of Lettuce
Served with Caesar Salad


Thursday:

Cooked over Carrots and Onions


Friday:
Fried Pork Chops, Green Beans


Saturday:
Crock Pot FInger Lickin' Good Chicken

Sunday:
Sweet Italian Sausage, Spaghetti Squash, Spaghetti Sauce



Looking for inspiration? I can help in three different ways.
  1. Head on over to Orgjunkie.com and visit Laura's Menu Plan Monday.
  2. Visit Heather at Celiac Family, the Gluten Free Menu Swap headquarters!
  3. You can also view my past menu plans here 

Print

Monday, July 29, 2013

Menu Plan Monday: Week of July 29th, 2013

Good Morning Bloggy family.  It's the second week back to school and my son is really grumpy this morning.  He definitely does not want to go.  Monday's in the real world are definitely difficult.  This week is still summer session for him.  He had a good week!  A teacher wanted to know what those noodles were he was eating every day so today I think I will send her in a pack.  We love our Thai Kitchen Instant Noodles for lunch!!!

I have a few new items on the menu this week.  Check it out!

Sunday:
Lasagna (I used by Bolognese meat sauce for that layer)

Monday:
made with Greek Yogurt, Parmesan and Spices
Steamed Broccoli

Tuesday:

Wednesday:
Hamburgers (pictured here on my homemade buns)
Hubs and I eat ours wrapped in a Bed of Lettuce
Served with Caesar Salad

Thursday:
Green Leaf Lettuce Taco Dinner


Friday:
Cooked over Carrots and Onions

Saturday:
Meatloaf (no sugar, almond flour instead of oats), Cauliflower Puree, Broccoli



Looking for inspiration? I can help in three different ways.
  1. Head on over to Orgjunkie.com and visit Laura's Menu Plan Monday.
  2. Visit Heather at Celiac Family, the Gluten Free Menu Swap headquarters!
  3. You can also view my past menu plans here 
Print

Sunday, July 21, 2013

Menu Plan Monday; Week of July 21st, 2013

Hey, how they heck have you all been?  Im back down to regular hours at work (6-12 a week) so I SHOULD be able to keep up with my real life.  Right?  I also recently signed up to be a sub at my daughter's school in the cafeteria and I am so super excited to get that first call to help out!!!  I can't hardly wait for her school to start back!  You know I love being in the kitchen right?  So what's not to love in the cafeteria?

Here is a shocker.  My son starts back to School tomorrow (July 22nd).  Yup, back to school lunches are going to be in full swing here at our house.  He goes to the Kipp School which is a College Prep sort of school and summer school is mandatory.  He is having issues with a few molars growing in so he selected to eat Thai Kitchen Instant Rice Noodle Soup every day in his thermos.  Making it ahead old school and sending it in.  The broth disappears but the noodles do not clump as you would think and turns out to be a nice noodle bowl for him by the time he gets to lunch. Other snacks like Nutrition Wholesome Nut Mix, Nature Valley Roasted Nut Crunch Almond Crunch and Sharkies Fruit Chews will get added along with an apple.  Not sure he will actually eat the nut products but I'll toss them in anyway.

So what's for dinner here at our house?  Slim pickings I'm afraid since I am doing a pantry cleanout! LOL...

Sunday:
Spaghetti, Sauce and Sweet Sausage

Monday
Chicken Breast marinaded in Wicker's BBQ Marinade
Sweetened with Tomato Paste, Honey and Thickened with Arrowroot

Tuesday:
Broccoli


Wednesday:
Oven Roasted Country Style Ribs

Thursday:
Rib Roast
Brown on both sides on a cast iron skillet 
and bake for 45 minutes at 350 degrees
Cauliflower Puree & Green Beans

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Vanilla Ice Cream (paleo, gluten free)


The Elf on the Shelf on facebook told me it was National Ice Cream Day today (July 21st) so I figured I would share my newest creation.

Oh my..... this was the best vanilla ice cream I have ever made (so says my kids). The base was so good, it could have been a rock your socks vanilla pudding, which I may modify to be a pudding in the very near future.  I am having visions of making pudding up ahead of time for back to school snacks.

I am going off the beaten trail with the heavy cream and agave in this recipe. We are a coconut/almond milk using house but we do occasionally use Heavy Cream and have no issues with Dairy. I have tried replacing the heavy cream with Coconut Cream and the result is also a very nice recipe. As I stated before on my blog tho, I do not like all coconut milk in my ice cream!!  I find that all coconut cream ice creams sort of coat the tongue in an odd way that I just don't like.  Cutting it with the Almond Milk does the trick!

While I mainly use honey as my sweetener of choice, I used Agave in this ice cream because I actually ran out of Honey. Agave is what I had.  I just had to post the resulting recipe, tho, because of the raves I received from the children. My son says he prefers this recipe to the one that I use honey in because he does not like the taste of honey in an ice cream. You can't trick him, he notices it every time. Honey (in our opinion) takes on an odd taste once cooked on the stove top in items like marshmallows and ice cream that my children just do not like. We are, however, ok with it in slow low temperature items like baked goods. My recommendation for using honey in ice cream?  Honey burns very easily so the method I would recommend with a custard ice cream dish made with honey is to cook the cream, egg and arrowroot until thickened and then add honey once thickened (off of the heat).

This is the ice cream recipe I would use for special guests and holidays. Try it with the heavy cream and agave and see for yourself.

2 cups Heavy Cream (or coconut milk for paleo)
1 cup Almond Milk (unsweetened)
2 large eggs
3 tablespoons arrowroot powder
6 tablespoon Light Agave Nectar (or honey for paleo)
2 teaspoons Pure Vanilla Extract
tiny pinch of salt


  • Combine the coconut cream, milk, egg, arrowroot powder, agave, vanilla and salt in a saucepan and slowly bring the mixture to a light boil.  You will just start to see bubbles erupt through the thickened mixture.
  • Let mixture cool for 5 minutes, and refrigerate until cooled.
  • Add to your ice cream maker and follow instructions according to your machine.



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Tuesday, June 25, 2013

Menu Plan Monday: Week of June 24th, 2013 (Dinners on Vacation)

Hey guys!!!  I have been working like a madwoman.  Suffering though the 100 days of hell in the Flower Business.

So the family and I are on vacation at the moment.  We are in a gorgeous cabin on the Great Smokey Mountains.  It is so incredible here.  The views are breath taking.  So...... How does Paleo Celiacs go on vacation and eat?   I did find and call a few restaurants but my big plan is the crockpot.  Yes, I have actually gone on vacation with my crockpot AND my Kruig.  LOL.  I have adapted a few of my favorite recipes on the web to be crock pot worthy.  It's not difficult really, just prep and cook in the crock instead of oven, stove top, etc.  Early in the morning, after breakfast, I plan to just toss that meal in and eat a safe dinner back at the cabin.


Monday (first day of arrival)
Photocredit: Pioneer Woman
Cast Iron Cooked Herb Buttered Sirloin Steak, Hot Crash Hot Potatoes

***
Tuesday:
Photocredit: RGQ2007 at Food.com
Going to dice and add ingredients to the crock pot and cook on low.
Don't do high though sine it has cream.

***
Wednesday:
Photocredit: Kalyn's Kitchen

***
Thursday:


***
Friday:

Easy Crock Pot Chicken Fajitas
Just layer Onion, peppers, Chicken and taco seasoning.  

***
Saturday:

Barbecue Chicken
Can you guys believe that I found a low carb sauce?  Whoot.  LOL.
It's just the sauce, honey and perhaps some spices if you choose

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Hershey's Cookies 'n' Creme Cereal Review and Giveaway


As most of you know, this is not a cereal we would eat at our house. I gave the box for my sister's kids to try and review for us. What happened? Just one look at the box and they were really excited to give it a try. The box disappeared in one day. I am told that This cereal is in keeping with the good name of Hershey's Chocolate.

For a limited time you can also print out this high value coupon and try this cereal out for yourself.

Our online coupon is finally live...
$1.10 off one box of Hershey's Cookies 'n' Creme cereal
http://bit.ly/12fE0V9


Here is what the Big G has to say:

"Now you can enjoy the delicious taste of Hershey’s Cookies ‘n’ Creme in a breakfast cereal from Big G. With an irresistible taste the whole family will love from a brand you trust, new Hershey’s Cookies ‘n’ Creme cereal is made from 100% whole grains with at least 14g of whole grain per serving (at least 48g recommended daily). Best of all, Hershey’s Cookies ‘n’ Creme cereal has only 9 grams of sugar per serving and is a good source of Calcium, Vitamin D, and 10 other essential vitamins and minerals."   

Would you like to try a box of Big G's Hershey's Cookies 'n' Creme breakfast cereal for yourself?  How about a gift pack? How about a gift pack with some kitchen equipment that will help you manage your cereal? Just enter below with Rafflecoper to win the picture gift pack below.

Enter to win a gift pack that includes: 

(1) Cereal Dispenser
(2) Travel Cereal Bowls and
(1) Box of Hershey's Cookies and Cream Cereal.

a Rafflecopter giveaway

Sharing Links:

When sharing links: Website: http://www.generalmills.com/Brands/Cereals.aspx
General Mills on Facebook: Facebook.com/General-Mills
 General Mills on Twitter: @GeneralMills


“Disclosure: The information and prize pack have been provided by General Mills through MyBlogSpark.”
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Monday, June 17, 2013

Paleo Angel Food Cake


This Paleo Angel Food cake is not white like your Standard version because Coconut flour is slightly yellow.  If you are not a fan of Coconut Flour, don't worry.  I promise you, you won't taste it in there.  The coconut flour allows for the added protein and keeps this traditionally DRY cake very moist.  Plus, the Arrowroot is a starch which I traditionally like to stay away from while trying to loose weight.  I feel like the extra protein helps balance that a bit. It's ok, just close your eyes and taste it.  The texture is a dead ringer for the original version.  The honey gives it a slightly different flavor than the sugar would have but we just LOVED it.  It was sweet enough, it was spongey enough.  It's very addicting so be warned!!!  Top with Strawberry and Whipped Coconut Cream!!!




3/4 cup Arrowroot Powder
1/4 cup Coconut Flour

12 egg whites (about 1-1/2 cup)
1-1/2 teaspoon Cream of Tartar
1 teaspoon Baking Soda
1/4 teaspoon Salt
1-1/2 teaspoon Pure Vanilla
1/4 teaspoon Pure Almond Extract (optional)
1/2 cup Honey


  • Preheat oven to 325 degrees. 
  • Before you start, it's a good idea to whipe down your bowls and tube pan with a touch of vinegar on a paper towel. It will eliminate any grease, which could interfere with the egg whites' ability to rise. That's a Julia Child trick. 
  • In a bowl, thoroughly combine Arrowroot, Coconut Flour. Get out your sifter and sift dry ingredients.  Set aside.
  • In a separate bowl, beat the egg whites until they start to foam. Add the cream of tartar, baking soda, salt, almond and vanilla extracts. Continue to beat until just about stiff peaks form. Slowly drizzle in the honey in a slow stream.
  • Turn off beaters and set bowl aside. With a spatula, gently fold the dry ingredients into the egg whites, taking great care not to deflate the whites. You can not do this in the mixer, it WILL deflate your egg whites.  Folding is the only way you can mix in the dry ingredients.
  • Spoon the batter into an ungreased tube pan. Slice a butter knife through the batter several times in order to get it distributed in the pan, then smooth the top. 
  • Bake in a 325 degree (F) oven for an hour. Invert the pan (angel food cake pans have legs to allow this, if you are using something else, you may want to set up on something to serve as feet. (this helps to keep it from collapsing).




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Friday, June 14, 2013

Betty Crocker Gluten Free Baking Review and Giveaway





The month of May was Celiac Awareness Month and my friend Betty Crocker has asked me to introduce you to their two new gluten free products. Betty Crocker introduced a new cookie flavor, Gluten Free Sugar Cookies, and a new baking mix, Gluten Free Rice Flour Blend.  With any luck you will see these fabulous two new Gluten Free Products right there on the shelves of your supermarket real soon.  Life as you knew it, back again!!

Betty Crocker and I are no strangers.  She has literally saved my hyde several times since my daughters Celiac Diagnosis.  While her mixes have way too may sugars for MY Paleo Diet, it is just fine for large gatherings, children's birthdays and various other Holidays and cheats.  In fact, I have a list of ideas of what to do with the Yellow Betty Crocker Cake Mix. Check out this link.

Betty Crocker Gluten Free Cake Mix Recipes

Just leave out the sugar if I suggest to add more (I am way over those days).  But you must add the pudding.  Just 2 tablespoons makes a HUGE difference in the texture of your baking.  Give it a try for yourself.

Below is what Betty Crocker has to say:


Delicious, classic – and Gluten Free! 

Now, Gluten Free baking gets even easier (and tastier!) with two all-new additions to the delicious line of Betty Crocker Gluten Free baking products – introducing Gluten Free Sugar Cookie mix and All-Purpose Gluten Free Rice Flour Blend.

Smart moms already trust the great taste of Betty Crocker Gluten Free Brownie, Cookie and Cake mixes that the whole family can enjoy, and now beginner-to-expert bakers can use mixes or create from scratch delicious recipes year-round! So why are Gluten Free moms choosing Betty Crocker?

Taste – Our consumers rave about the great taste of our Gluten Free products. Check out some of the great comments here.

Shareable – You can make one dessert for the whole family.

Normalcy – You can feel “normal again” baking for your family just like before you went gluten free.


Would you like to try the new mixes for yourself?  How bout some kitchen equipment to help you with your culinary masterpieces?  Just enter below with Rafflecoper to win the picture gift pack below.
Enter to win a gift pack that includes:

  • (1) Joseph & Joseph Baking Set (an adjustable rolling pin, a silicone spatula, a silicone basting brush, and a timer)
  • (1) 8 x 8 Square Baking Pan
  • Retail value $60

a Rafflecopter giveaway

Sharing Links:

Website: BettyCrocker.com/glutenfree 
Betty Crocker on Facebook: Facebook.com/BettyCrocker
Betty Crocker on Twitter: @BettyCrocker
“Disclosure: The information and prize pack have been provided by General Mills through MyBlogSpark.””



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