Wednesday, June 27, 2012

Gardening Journal: Week of June 27th, 2011

Can you guess what this is?  If you said Celery you would have guessed currectly.  Can you see what we did here?  Just sliced the bottom off some organic celery and submerged the bottom in water with toothpicks.  In no time flat this celery started to re-grow itself.  Amazing!!!  This would be a great project to do with your children.

Tuesday, June 26, 2012

Jennie-O Turkey Burgers Review

Jennie-O Turkey Burgers

Have you seen Jennie-O All Natural Turkey Burgers yet?  My husband and I were strolling through the supermarket, a rare occurrence, when we happened upon these burgers.  He thought it would be a nice idea to try them so we picked up a box.  I personally am not one to not go off the beaten path but a quick flip of of the box convinced me in an instant.  Something I am not sure has always been there, they added the wording "gluten free" on the back of the box.

Ingredients: Turkey, Natural Flavoring, Salt.

Just look at the ingredients in this product!!!! The best part is they say Gluten Free right on the Box.  No wait, that is not the best part.  The best part is my kids asked for seconds!!!  I am really not sure why they liked these so much more than the turkey burgers I used to purchase, maybe its the lack of ingredients?  That pure turkey taste? The looks of the burgers seems to suggest the dark meat of the turkey was used.  We love the dark meat of the turkey at our house so maybe that is it.  Hey, what do I care, right?  Next time I break out the burgers, I need to cook two for each kid!  ;-)


Join me in the talk about How to Live Gluten Free over at The Motherhood

This chat is a live, all-text Talk on The Motherhood called, "How to Life Gluten Free". I get lots of questions both directly to me and channeled though my family from folks asking questions like:

  1. How to live gluten free, 
  2. Where do I shop, and 
  3. How do I handle birthday parties.  

We will be answering these questions and more over at the talk.

Bring your ideas and suggestions as well.  I would love to hear from you too!  Ask us what's the best way to tell if a particular dish or ingredient contains gluten? Tell us about how you handle your gluten allergy (if you have one), share recipes and resources, and exchange ideas for life without gluten.

Tuesday, June 26, at 1 p.m. ET. We will chat for 30 minutes!

On The Motherhood, right here -


The all-text chat will be hosted by my buddy Debbi Smith of the blog Debbi Does Dinner ... Healthy & Low Calorie,  I am Co-hosting along with these lovely Ladies:

Lauren, As Good as Gluten,
Veronica, Veronica’s Cornucopia,

Come on out and show your support!  Ask us a question to keep the chat lively!!!


Monday, June 25, 2012

Easy Cauliflower Puree

I will never forget the time I added a head of cauliflower into my mashed potatoes one Thanksgiving early on in my cooking experience.  My brother in law who is known for his extreme pickiness ate 3 plates full and my sister and I giggled in the kitchen for hours.  He had no idea he was eating cauliflower.  I LOVE cauliflower so does my sister so we thought this was a natural pairing.  My own mother and grandmother used to put turnips in their mashed potatoes to give it that spicy bite they love.  We thought we were original and creative but you know what they say, most ideas are not original.  Folks have been cooking almost since time began.  Most likely it has been done before.  Now that I am trying to keep my family off of starches for health reasons, I love that there is a replacement for those mashed potatoes we loved so much.  I am posting my no so original recipe for Cauliflower puree not for the recipe per say but the method.  My way of doing it is more like a lazy girls way.  Shall we get started?  Great....

1 16 ounce bag of Frozen Cauliflower
2 tablespoons of Water
4 Tablespoons of Butter
1/4 teaspoon Salt

  • Place frozen cauliflower in a microwave safe bowl along with Water
  • Cook for suggested cooking time on package (about 8 minutes)
  • Pour out as much as the cooking liquid as you can.
  • Dump cooked cauliflower, butter and salt into food processor and puree until all is incorporated and cauliflower is smooth.
  • Your dish is ready to eat.
  • Pureed cauliflower could be kept warm at this point in the oven along with whatever you are baking. 
  • Place 

Sunday, June 24, 2012

Menu Plan Monday: Week of June 25th, 2012

My mother is literally the queen of all things frugal.  Whenever I go shopping with her, no matter how good I am at saving at the supermarket, I save even more than expected.  Maybe she has a touch of good luck but most certainly she has a keen eye for a good deal.  I walked into an unexpected good deal at the meat market while shopping with her this week and paid a dollar a pound for loin pork chops, chicken parts, and saved more on ground beef than what was on my raincheck!  LOL...  Love that.  Spent a total of $40 bucks on groceries.

Boneless Buffalo Wings, Celery, Avocado Dressing for dipping.  
Maybe I'll toss in some cucumber with that Avocado dressing!
This low carb lady is awesome and while I do not think this boneless buffalo wing idea is new, I think the low carb breading choice is genius.  Head on over there and check it out. We are headed into town Monday so a quick dinner was in order.

Salisbury Steak, Mashed Cauliflower, Sauteed Onions and Mushrooms
Made up a double batch last time I made these.  I love when I have time to do that!

I am in love with the stir fry during this cabbage season.  It is so quick and easy to make with leftover meats and I just love stir fried cabbage.  I love cabbage so much, I have been putting cabbage, fried up until soft, into my eggs in the morning!  

Fried Pork Chops, Fried Cabbage, Broccoli
Have you seen Mrs. Dash's blend for Steak?  I love that stuff on Pork Chops!  Makes an ordinary fried meal taste extraordinary.... and thats the truth!  ;-)  

BBQ Spare Ribs, Cauliflower Rice, Spinach
Not sure how I'll pull off the "wet" portion of the ribs but the dry rub I have. 

Turkey Burgers topped Lettuce, Tomato & Onion, Sweet Potato Fries, & Cucumber Salad


Looking for inspiration? I can help in three different ways.
  1. Head on over to 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 


Thursday, June 21, 2012

Mott’s Medleys Fruit Flavored Snacks Review & Giveaway

I was recently contacted by My Blog Spark to tell my readers about Mott's Medleys Fruit Snacks and offer you a giveaway. As some of you may know, my children do not eat corn products so I did not try this product out on them.  I did however give some to my niece who was only more than happy to try them.  She gave them two thumbs up and would not mind AT ALL if I asked her to eat some more.  

Fruit snacks are a life saver for mothers of allergen free and dye free children.  It's not exactly easy to stop and pick up a quick bite when so many fast food restaurants are off limits.  Sometimes you feel like the mother of a newborn sneaking out in between naps.  A few bags of Fruit snacks in your purse saves you from kids starving-to-death-if-they-don't-eat-RIGHT-NOW problem and are the perfect tide-you-over portable snack. Don't leave home without them, stash some in your purse!  ;-)

Ingredients: Fruit Juice From Concentrate (Apple, Grape), Gelatin, Citric Acid, Natural Flavors, Acerola Extract, Mineral Oil, Carnauba Wax, Soy Protein.

While these snacks are not perfectly allergen free, they are Gluten Free and perfect for those who simply want to avoid Gluten and Food Dye.  Are you interested in trying them for yourself?  Just click the link below and print out a coupon!


**Download a $.60 off coupon for one box any flavor/variety Mott's Fruit Flavored Snacks !



I have a total of 4 gift packs to give away. Each prize pack includes 3 boxes of fruit snacks in assorted fruit and 3 boxes of berry.  Just leave me your comment below letting me know where Mott's Medleys Fruit Snacks will travel with you this summer.  Please do not forget to be sure I know how to contact you.  

For Additional entries:

Follow Mott's on FACEBOOK and TWITTER.  Leave me a comment below letting me know you have done so.


Each entry requires a separate comment.
This giveaway ends June 29th, 2012.
Winner will be selected by and contacted by email. 
Winner will have 48 hours to respond to claim your prize!

“Disclosure:  The product, gift pack, information, and additional sample have all been provided by Mott’s® through MyBlogSpark.”

Wednesday, June 20, 2012

Gardening Journal: Week of June 20th, 2011 hubby should type up these Gardening Journals, he is the Organic Gardening guru at our house.  He does all the work and I take all the credit!!!  ;-).  The planting season in our 'neck of the woods" starts in February but our garden went in sometime in March.

What is the best thing to make with your new Purple Potato Harvest?

Pretty Purple Potato French Fries of course!  I sound like Spongebob with his Pretty Patty's you say?  These potatoes will not dye your tongue or anything else purple!!! ;-).  In fact, according to an article over at Rodale, these potatoes have more than just good looks.  These pretty potatoes are chuck full of "disease smashing antioxidants".  In the article written by Leah Zerbe over at Rodale, "Researchers found that people who eat pigmented potatoes boast lower levels of oxidative stress and inflammation, factors linked to chronic disease, when compared to eaters of white potatoes."  So there you have it, if you grow potatoes, you should consider the pigmented variety!  My son assures you that if you cook the french fries the Alton Brown way, they will taste just like McDonalds French Fries without the junk.  I'm so proud of my kids for knowing this stuff at such a young age!!!

Here is our latest harvest.  I added a few onions but they are really not quite ready yet.  I am trying to use a harvest photo to replace the one that is a "canned" photo through blogger that I currently use.  What do you think of this one?  Can I lighten it up and try and use this?

Tuesday Garden Party hosted by an Oregon Cottage
Garden Tuesday hosted by Sidewalk Shoes
Wordful Wednesday hosted by Parenting by Dummies


Tuesday, June 19, 2012

Jovial Foods Fig Fruit Cookies Review

I was first introduced to Jovial Foods Gluten Free line of products though Azure Standard.  Ordering though Azure is how I saved myself from early grey hair and death from excess worry (LOL!!!).  Through Azure I do not have to worry about the the lady who thinks, "I-got-here-first-so-I-can-buy-all-the-gluten-free-foods" available for the whole month at our ONLY gluten free product store for 50 miles.  Azure is ordered online once a month and is delivered via tractor trailer at a specified "drop".  For me the drop is just a stones throw down the road.

I have not had a good fig newton type cookie since I was young.  Fig Newtons are what I ate for breakfast EVERY MORNING in high school along with a cup of tea.  Taking the first bite of this cookie took me right back there.  They are so heavenly too.  Anyone would enjoy these cookies, not just gluten free folks. As an added bonus, they are also organic.

So there you have it, the gluten free replacement for Fig Newtons.  Give them a try!  If you live local to me, just let me know and I will bring you over some. 


The greatest Paleo Banana Bread EVER!

The best banana bread that ever was, Paleo or otherwise!

Okay so you are wondering what the heavenly dessert bread is that my husband packs for his lunch.  Isn't he on a diet?  How did he loose his 9 months pregnant belly anyway.  Some diet?  He tells you of all the CRAZY restrictions of this "paleo" thing and your response is, "I can not diet like that, look at all the good stuff you have to give up".  What will I eat if I want something sweet? Right then he gives you some of this heavenly bread and tells you its not all that bad. You think, "OMG thats allowed on the diet?"  Where can I find that recipe.   Well Im fixin' to tell you that right now.  ;-)

First thing I do is set a banana aside wrapped in a paper bag to over ripen.  We are looking for extremely ripe and soft here.  This takes a few days or longer if you have kids that "find it" and eat it anyway.  Bananas do not last long AT ALL at my house so this part is the trickiest of the whole recipe. The recipe will not turn out quite as nice with regular bananas. I did figure out that if you have one really good banana the other two do not have to be extremely ripe (see kids fining bananas and eating them comment above).  3 overripe bananas is ideal though.  They need to be (at a minimum) just ripe enough to for your food processor or blender to liquify your bananas until they are smooth and without chunks.   Smell the bananas when you puree them, aren't they so sweet?  So sweet in fact that you really don't need more than the minimal amount of sweetener this recipe suggests.  Just trust me on this one okay?

First things first.....I am not the owner of this recipe! Elana is over at Elana's Pantry.  Here is the the link to the brilliant lady who created it.  Usually I do an extensive search and find very similar duplicates to any recipe I try and link them beneath the recipe.  Not this time, this recipe and combination of ingredients is truly unique and she should be commended for her culinary talents.  

Slightly adapted to Elana's version over at


3 VERY RIPE Bananas
3 Eggs
1 Tablespoon Vanilla
1 Tablespoon Raw Honey (regular will do if you cant get raw)
1/4 cup Olive Oil
2 cups Almond Flour (I am using Bob's Red Mill)
1/4 teaspoon Salt
1 teaspoon Baking Soda

I do make a few changes from the suggested products the recipe owner uses because of local availability. I am outlining below the changes I made and why.  The amounts I used are still the same as the original recipe.   First Elana only suggests you use Honeyville Blanched Almond Flour.
Almond flour is not to be confused with almond meal, which contains whole, ground almonds that still have the skin on them. Almond meal, or almond flour that is not blanched, will not work for the almond flour recipes on this site. 
Change #1 ~ Almond Flour
Life as a gluten free mommy living so far from the city means you must special order certain products.  But what if you want to give this recipe a try with the items you have on hand?   My mission is to help you create recipes with ingredients you can find locally so I conducted a little experiment just for you!

I tried this recipe with blanched almond flour I made myself, with Bob's Red Mill Almond Meal/Flour that can be found in our local supermarket as well as the Honeyville Almond Flour I special ordered. I wanted to see if the statement above is true.  Honeyville made the finest flour and therefore the closest to regular flour products. The differences I experienced was that the Bob's Red Mill and home made Almond Meal does tend to stay more moist in the middle.  It takes a little watchful eye on the home made and store bought almond meal but it can be done.  I simply baked it for the longer suggested time frame.  If the part of the world you live in is challenged by humidity than my recommendation is to lower the heat in the oven and cook for slightly longer.  You could also pulse your almond meal in a blender for a minute ~ careful not to over do it!

Note: This Almond Flour experiment was only for the Dessert Breads and not any other product such as Cookies or cakes.

Change #2 ~ The Oil/Fat
The second thing I changed was the type of Oil she suggested. Olive Oil, while an approved paleo oil, is not very popular to cook with in the Paleo world. Olive oil, however, is fine with me.  I exclusively use Olive Oil at my house so I replaced the vegan Palm Oil Shortening with Olive Oil.  It works just fine with this replacement.

Change #3 ~ The Salt
I did not use Celtic Sea Salt, just your regular old Walmart no frills variety white box salt. Elana says Celtic not as strong so your dish may be salty.  I personally do not find it salty with converting with regular salt but I halved the salt she calls for anyway.  As Elana suggests, feel free to suite your taste.

That's it.  So head on over to Elana's Pantry and check out her other awesome Paleo Diet recipes!  Free free to ask questions if you have problems.


Monday, June 18, 2012

Crunchy Refrigerator Dill Pickle Spears Recipe

I never made pickles before so why now in the midst of all the summer madness?  The excess cucumber harvest forces me to explore new territory.  After all the hard work you put into your garden, you really hate to waste such a wonderful harvest blessing and must do SOMETHING with all this abundance.  For several weeks we were having cucumbers in our green salad, making cucumber dishes like cucumber noodles and cucumber salad made entirely of cucumbers. My dear sweet hubby started giving me pickle suggestions. Okay so pickles......not coming from a family who put up the harvest I had to re-invent the wheel with this.  I started to explore the backs of the pickle jar to see what was in pickles to make my own.

Just wait until you boil up the pickling brine.  The aroma is absolutely heavenly and not at all over powering.  The brine smells just like you would expect pickles to smell like.  I am not overpowering this recipe with too many pickling spices. I want to just keeping it simple.  Lots of recipes on the web add mustard seed and a pinch of fire like cayenne pepper.  The taste I am going for is more of a simple refrigerator pickle.  The kind you find in the refrigerator section of your supermarket.  The kind your KIDS will eat.

6 cups of Water
1/4 cup Salt (Kosher)
2 Tablespoons White Vinegar
2 pounds Cucumbers (about 5 small)
8 large Garlic Cloves, whacked open with a knife
      (minced could also be used)
4 teaspoons of dried Dill Weed
8 whole Black Peppercorns

  • Clean the glass jar and lid thoroughly in your dishwasher on Sanitary Cycle or wash with hot soapy water, dry and boil in a large pot on stove top.
  • Combine the water, salt and vinegar in a saucepan and bring to a boil over medium heat.
  • Remove from heat and add Garlic, Dill and Peppercorns.  
  • Allow brine to cool to room temperature. 
  • Wash the cucumbers well with vegetable brush.  Slice into halfs, then quarters and slice in half lengthwise.  
  • Pack the cucumbers and the remaining ingredients in a 2-quart (half gallon) glass jar and pour brine over them, making sure to cover the cucumbers completely with liquid. 
  • Store, covered in the the refrigerator. 
  • The pickles will be ready in at least 7 days, but its best you wait longer.
  • Pickles keep in the refrigerated for several months.

Check out these other great recipes on the Web:

McCormick Refrigerator Dill Pickle Slices


Sunday, June 17, 2012

Menu Plan Monday: Week of June 18th 2012

I was at cub scout camp all last week.  There was a new director this year and she did an incredible job.  In my humble opinion, it was the best year yet.  My son is just entering Webelo's 1 and he already earned 5 pins and re-earned lots of the loops that are required as a Webelo's.  His goal is to be a Super Achiever and is well on his way now thanks to camp.  My daughter even went with us, the gracious director allowed her to be a Tiger in the Tiger cub den, man was she excited!!!   We got lots of exercise and had a blast.  Being Paleo and allergic to wheat while at camp was quite a challenge but nuts, fresh baked meat sliced in my lunchmeat slicer and fresh fruit and vegetables saved the day.  At first I thought we would starve to death. I still have my old eating mindset with me where all that physical activity would mean I needed more food.  That was really not true, I could go a long time on a protein and veggie breakfast and a hand full of almonds mid morning. My kids and I ate a plate of sauteed eggs and veggies for breakfast (equal portions of egg/veggie) before we headed out for camp at 5 am.  I packed a banana for the kids to eat before they started their day at camp at 8:30 ~9.  I was good without the banana and we all kept nicely for the day until lunch time.  I find that the longer we do without grains, sugar, legumes, beans etc. the less hungry we get.

I believe I started the ketosis process just a few days ago and I'll save you the tell tale sign since this is a FOOD blog... LOL!  So far I lost 8 pounds.  You know what???  I was totally happy at the bigger weight and that is the HONEST truth.  This whole diet idea was my husbands for himself.  If I am not good at anything else, diets I can do well so I only got on board to support him.  He lost 18 pounds so far and let me tell you his clothes are starting to look ridiculously large on him!  LOL.  He says he likes his clothes big since he spent way too much tine with his clothes too tight.  I guess we all could relate to that at one point or another.  As for me, I'm pulling out my packed away never to be fit into again shorts this summer! ;-)

Remember those excess harvested cucumbers from two weeks ago? I turned them into pickles end of week before last.  I will blog the recipe I used this week.  Here is one of three giant jars of pickles.  I packed 5 regular sized cucumbers into each jar.

Pickles are a great Paleo Snack

Grilled London Broil, Cauliflower Puree, Broccoli

While I am at Church I will have a loaf of Udi's White Bread Copycat Recipe for Bread Machine.  When the kids get home I will serve them sandwiches.  Adults will not eat bread so salad for us.

Spaghetti Squash with Bolognese Meat Sauce, Green Salad with Balsamic Vinaigrette Dressing. This picture is gluten free spaghetti, but you get what I mean right? Minus the bread for adults. Kids will be served Cheese biscuits with their dinner.  I made the cheese biscuits up ahead and freeze them.


Roasted Chicken Thighs, Butternut Squash Puree, Sauteed Cabbage
I that last cabbage to get out of the garden this week so two more days
of free vegetable sides for us.  I don't know about my hubs but I have been
loving the cabbages this year.  Sure will miss then when they are gone!

Leftover London Broil and Cabbage Stir fry
Instead of Leftover Buffet as featured on most blogs I love to pull my leftovers
together to make a stir fry.  I really love the taste of cabbage in these sort
of dishes.

Turkey Burgers topped with Lettuce, tomato, Sweet Onion and Pickles and 
Sweet Potato Fries.

Looking for inspiration? I can help in three different ways.
  1. Head on over to 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 


Monday, June 11, 2012

Menu Plan Monday: Week of June 11 2012

It is harvest time for us.  We are bringing in cucumbers (LOTS OF THEM), yellow summer squash and cabbage currently.  We are LOVING our Cabbage stir fry these days.  I have more of these cucumbers than I know what to do with.  My hubs suggesting that I pickle them.  I may have to look up a good dill pickle recipe.  In the mean time I have found some pretty cool  cucumber noodle ideas (check out Friday's plan links).  My mom used to just dice up the cucumber and toss them with some mayo salt and pepper.  I love cucumbers this way.

Harvest time really helps when you are trying to keep the supermarket bill low.  If you do not have your own garden look for the vegetables in the big containers in the front of the produce section.

This week I am making my meals ahead of time.  We will be a day camp all day and won't return until 6 in the evening.

Cooking crock pot Meatballs in Sauce, Tomato, onion & salad 

Meatloaf, Cauliflower Puree, Sauteed Summer Squash

Crock pot Chicken Breasts with 40 cloves of Garlic

Salisbury Steaks, Cauliflower Puree and Steamed Broccoli
Going to try this dish the Pioneer Woman way, which happens to be very similar to my own, but I have been on a roll lately trying other folks recipes! ;-)

Ham Steaks, cold Cucumber noodles with Avocado Dressing, sauteed Spinach with garlic and onions
Cucumbers would be another thing I was donated this past week.  Don't you just love gardener friends with too much harvest?

Chicken Thighs, spinach, sauteed mushrooms

Chicken Legs, Sweet Potato Fries Asparagus

Weekend Lunches:
Orange Coconut Pork & Zucchini Lo Mein


Tuesday, June 5, 2012

Gluten Free, Grain Free Paleo Stuffed Peppers

I have not eaten stuffed peppers in at least 5 years.  I ran into my mother in the supermarket and she had bell peppers in her cart to make some stuffed peppers and I immediately had to make them too!  Traditionally stuffed peppers have rice inside along with the meat and sauce, however, we are doing without grain lately so I had to fix that. I ended up using riced cauliflower instead. Another thing I did that is off the beaten path for me was to not look up a stuffed pepper recipe in my old Betty Crocker cookbook! Whenever I want to try and make something I have not made in such a long time Betty is my go to gal!  I decided, instead, that I would use my Bolognese Meat Sauce recipe and just make it with less tomato sauce. The dish turned out so flavorful and was a smashing hit.  The adults added extra topping to their pepper and the kids ate a half of pepper each.  The kids actually ended up digging the filling out and left the pepper shell behind.  I am still happy though, everyone ate and everyone was full with just one pepper.  This is a wonderful and complete meal.

Makes 6 Stuffed Peppers with enough for extra filling

Enough Oil to coat the pan.
1 pound Italian Mild Sausage
1 pound ground Beef
1 Onion, chopped
2-3 cloves Garlic
14 ounces Diced Tomatoes
12 ounces Contadina Tomato Paste
8 ounce can Sauce (plain, no sugar)
1 tablespoons Parsley
1 tablespoons Basil
1 teaspoon Oregano
1/2 teaspoon Thyme
1 small head Cauliflower, riced
1 8 ounce can of sauce, (plain, no sugar)
6 teaspoons Italian Seasoning
6 Bell Peppers, tops removed and de-seeded

Preheat oven to 350 degrees.

  • In a Dutch oven, cook sausage, beef, onion and garlic over medium heat until browned. 
  • Stir in tomato products and seasonings. 
  • Simmer covered for 30 minutes until ingredients are fully combined.
  • Add riced Cauliflower and stir to combine.  If mixture gets too thick add some water, but not much.  It should be thick like a stew.
  • Stuff peppers with tomato/meat/cauliflower filling.
  • Arrange peppers into a pan small enough to keep peppers upright.
  • Top each pepper with extra can of sauce and a teaspoon of Italian Seasoning.
  • Put a bit of hot water on the bottom of the baking dish, just a coating.
  • Bake for 1 hour at 350 degrees or until peppers are cooked though and soft.


Sunday, June 3, 2012

Menu Plan Monday: Week of June 4th, 2012

The two new recipes I had listed on the plan last week both were so good.  The avocado boats had the men looking like they would starve to death but the insides, man alive, where they ever good.  I have to admit tho it was a lot of work to pull it all together.  As it was, I already had cooked cubed chicken from leftovers and fried bacon so it was a tad easier for me this time.  To make this recipe from scratch I think I would have to double this recipe to make it worth while.  Maybe serve on lettuce so folks do not look half starved when they look at their dish!  LOL. Love the cute little avocado shell idea, though, they don't like to stand up.

The Hungarian pot roast with paprika gravy started out smelling odd and looking unappetizing.  The end result had everyone licking their plate, no kidding!!! Even the kids liked it which really says something.  I sent a plate over to my mother's house and she said I really outdid myself!  LOL, don't you love it when somebody else's recipes make you look like a rock star?  I did make a few minor modifications, like some corn free gum thickener, which means I will probably have to blog the recipe eventually with my changes.

Another new thing I tried last week was an accidental purchase.  I sent my husband out for Spaghetti Squash not realizing he may not know what that looked like and he came home with Butternut Squash. Can you believe I never tried Butternut Squash before?  Yup, its true!  My vegetable diet has always been very "white bread",  you know... like broccoli, string beans, etc.  Same ole stuff over and over and never trying any of the new stuff.  Well since we had it I decided to make Pioneer Woman's Butternut Squash Puree. She makes a convincing argument anyway, you should read her entry.  So I tried it and now I have to agree with her.  Trying this puree makes two new purees since I started this Paleo diet (lost 6 pounds already), Cauliflower puree and Butternut Squash puree, to replace my old "white bread" mashed potatoes.  You know I love Mashed Potatoes so I am trying to make them sound unappealing to convince myself I should not cheat and eat them! LOL.  White bread is my new catch phrase this week because eating the Paleo way has really added lots of COLOR to my life, literally!  Eating my rainbow!

I know I have been a major slacker of the gardening journal entries on my blog this summer.  Its pretty bad of me considering I need to journal our gardening adventures for our own sake.  Rest assumed, our garden is alive and thriving this year with minimal bug problems.  My husband has been dusting with powdered BT to keep the caterpillars at bay and we planted no zucchini (sob) to give a rest from those pesky zucchini bugs.  Last year they were just so bad.  So who do I go into this whole speal about gardening? To tell you that I have two HUGE cabbages to use up so I might just have to put it on the menu every day for FOUR days to use those monster cabbages up.

Okay, enough chatter!  Here is the line up:

Fried Dijon Crusted Pork Chops, Sauteed Cabbage and String Beans
No real recipe here, tho I may blog it later.  I am going to paint some Horseradish mustard (my favorite) onto the chops and coat them with almond flour and pan fry.  String Beans are Rosedale Diet approved but not Paleo.  Not entirely sure why Rosedale says they are okay, but I most definitely feel like Rosedale is a harder diet to follow.  Either way, I have to use them up since I had them pre-diet.

Photo Credit: Food Lovers Kitchen
Chicken and Vegetable Lo Mein
This recipe uses Cabbage cut into long strands for the noodles.  I happen to have all the ingredients so I figured I would give it a try.  I would like to add bean sprouts because I love them and because I am sure they would do a great job looking like mock noodles!  Not sure if they are Paleo diet approved tho, I'm still to new.

This is my Chop Suey Picture, but
lack of an actual picture forces me to put in this replacement!
Sausage and Cabbage noodles with Fried Apples
This looks to be basically the Veggie Lo Mein dish with Ground Sausage and minus the extra veggies. Her description of how their bellies were full and the kids love it convinced me that I must try this recipe.  Lots of positive comments underneath too.  Love new and creative ways to use my cabbage!!!

Roasted Chicken Breasts, Sauteed Cabbage, Roasted Asparagus
I never made the cauliflower rice last week with the burgers, I got too lazy and served sliced tomato and onions drizzled with EVOO instead.

Hamburger Sliders, Garlic Sauteed Spinach, fried Mushrooms.
I am calling them sliders because serving bun-less hamburgers sounds just plan old boring! ;-)  Nothing boring about the flavor though.

Fried Boneless (skin on) Chicken Thighs, Roasted Broccoli drizzled with Balsamic Vinegar, Grilled Portobello Mushrooms

A rework of an old favorite.  This time I am using the larger chicken legs and frying them like like I would buffalo wings.  Next they get tossed in that red sauce we love enough to slurp off our plate.  I'll serve these with a hearty portion of celery and try and find a paleo friendly sauce to accompany to replace the Ranch Dressing.  Any ideas for said sauce?

Looking for inspiration? I can help in three different ways.
  1. Head on over to 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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