Happy New Year!
To ring in 2012 I thought I would highlight my top 5 most popular posts in 2011! I look forward to writing more nourishing recipes for you in the New Year! Thank you for continuing to follow me here at Elevate Wellness!
The Top Five
Pumpkin Muffins
Cooking With Your Child: Allergy-free Granola Bars
Cranberry Pumpkin Ketchup
Allergy-Free Thanksgiving Recipes
Slow Cooker Chicken and Wild Rice Soup
Showing posts with label allergy-friendly recipe. Show all posts
Showing posts with label allergy-friendly recipe. Show all posts
Saturday, December 31, 2011
Sunday, October 23, 2011
Menu Plan Week of 10/24
Hello! I hope you all had a wonderful weekend! We have had a pretty good one, despite my little guy having a stuffy nose and cough (which caused some sleepless hours on Friday night, never fun!)
After a heartbreaking Badgers loss, I am hoping for a Packer win today (I am writing this before the game on Sunday.... sorry, Vikings fans! haha) We are cozying up for the cooler fall weather ahead this week. I have mentioned this before but this is my favorite time of year to cook, partly because it is "officially" crock pot season (mine is out all year though!) and I love being back int he kitchen making comfort foods (once the late winter comes around, I am ready for grill season again!) So, I am taking advantage and cooking up a storm lately!
I have received a lot of feedback lately about putting up a recipe archive on this page so that you can easily access recipes when you are creating your own menu plans. Admittedly, I am not the most technologically savvy person! Although Blogger is really easy to use, I have yet to find a way to add a tab for a recipe archive. I have an idea for a workaround so bear with me, I will get an archive started soon!
Our menu this week:
Monday: Super Sloppy Joe's with a side of broccolini
note: I sub in whole cane sugar (aka Rapadura) and only about half the sugar that is called for
Tip: You can prepare this the night before in a skillet, let it cool and cover the skillet, store right in the fridge OR put the prepared sloppy joe's into the crock pot, store in fridge and heat on HIGH for 30 minutes before eating!
Tuesday: Pasta with Red Sauce and roasted red pepper turkey sausage (Ferndale Market - love their products!); side salad
Tip: Make enough pasta sauce to have leftovers - I freeze it and defrost as needed! Use your favorite sauce recipe and once you have blended all of the ingredients, you can drop it into a crock pot to simmer for the day! Make it the night before and stick the crock in the fridge if you will be working all day.
Wednesday: Quinoa Burgers with salad and roasted sweet potatoes
note: I may spice this one up a little bit, turned out good the last time but it could be better! I'll update you on the results.
Tip: Make these the night before (blend all ingredients in the food processor, quick and easy), make into patties and chill. Fry them up right before eating.
Thursday: I am out; boys will eat leftover meatloaf burgers (I froze these a few weeks ago per my Tuesday menu plan in this post) and a veggie
Friday: Chicken in the crock pot with roasted butternut squash and kale chips
Tip: If you have the oven on earlier in the week, roast your squash, scoop it out of the shell and stick it in the fridge. Warm it up before serving with some butter (or coconut oil) and maple syrup. YUM!
Saturday: Out
Sunday: White Chicken Chili (leftover chicken from Friday!) with salad
Note: This was on my plan but never made it to my table a few weeks ago... hoping I am able to make it happen this week! I am going to give this a shot with coconut milk and coconut oil substitutes for milk/butter... we'll see how it goes. We have had it without the substitutions and it is a really delicious soup!
This will be posted as part of Menu Plan Monday on Orgjunkie's site. Lots of menu planning inspiration there!
After a heartbreaking Badgers loss, I am hoping for a Packer win today (I am writing this before the game on Sunday.... sorry, Vikings fans! haha) We are cozying up for the cooler fall weather ahead this week. I have mentioned this before but this is my favorite time of year to cook, partly because it is "officially" crock pot season (mine is out all year though!) and I love being back int he kitchen making comfort foods (once the late winter comes around, I am ready for grill season again!) So, I am taking advantage and cooking up a storm lately!
I have received a lot of feedback lately about putting up a recipe archive on this page so that you can easily access recipes when you are creating your own menu plans. Admittedly, I am not the most technologically savvy person! Although Blogger is really easy to use, I have yet to find a way to add a tab for a recipe archive. I have an idea for a workaround so bear with me, I will get an archive started soon!
Our menu this week:
Monday: Super Sloppy Joe's with a side of broccolini
note: I sub in whole cane sugar (aka Rapadura) and only about half the sugar that is called for
Tip: You can prepare this the night before in a skillet, let it cool and cover the skillet, store right in the fridge OR put the prepared sloppy joe's into the crock pot, store in fridge and heat on HIGH for 30 minutes before eating!
Tuesday: Pasta with Red Sauce and roasted red pepper turkey sausage (Ferndale Market - love their products!); side salad
Tip: Make enough pasta sauce to have leftovers - I freeze it and defrost as needed! Use your favorite sauce recipe and once you have blended all of the ingredients, you can drop it into a crock pot to simmer for the day! Make it the night before and stick the crock in the fridge if you will be working all day.
Wednesday: Quinoa Burgers with salad and roasted sweet potatoes
note: I may spice this one up a little bit, turned out good the last time but it could be better! I'll update you on the results.
Tip: Make these the night before (blend all ingredients in the food processor, quick and easy), make into patties and chill. Fry them up right before eating.
Thursday: I am out; boys will eat leftover meatloaf burgers (I froze these a few weeks ago per my Tuesday menu plan in this post) and a veggie
Friday: Chicken in the crock pot with roasted butternut squash and kale chips
Tip: If you have the oven on earlier in the week, roast your squash, scoop it out of the shell and stick it in the fridge. Warm it up before serving with some butter (or coconut oil) and maple syrup. YUM!
Saturday: Out
Sunday: White Chicken Chili (leftover chicken from Friday!) with salad
Note: This was on my plan but never made it to my table a few weeks ago... hoping I am able to make it happen this week! I am going to give this a shot with coconut milk and coconut oil substitutes for milk/butter... we'll see how it goes. We have had it without the substitutions and it is a really delicious soup!
This will be posted as part of Menu Plan Monday on Orgjunkie's site. Lots of menu planning inspiration there!
Monday, October 17, 2011
Pumpkin Granola
I have been drooling over this Pumpkin Pecan Granola recipe for awhile now and finally had a chance to make it yesterday! Due to food allergies, I changed the recipe up a bit, but for the most part I stayed true to the recipe linked above. It turned out delicious. My recipe below is for double the amount of granola that the original recipe produces. Since making some dramatic changes to our diet this past spring, I have almost eliminated breakfast cereal from my family's diet, and granola like this is a wonderful substitute. We will quickly go through the doubled recipe!! It is also a fun treat for my little guy to eat this for breakfast with (coconut) milk poured over it. Just like Daddy! (My husband loves boxed cereal, so I have yet to completely eliminate it from my pantry - I am still working on it!)
I wrote to the recipe's author, Erin Chase, and asked the reason why she uses quick cooking oats. She said it makes the granola more "clumpy" so it is easier to eat for snacks, etc. I did follow her directions (50% old fashioned, 50% quick cook) and it did make a difference (usually I only use old fashioned) in how clumpy it turned out! It is also a softer/chewier granola, making it very kid friendly! I did use some brown sugar in this recipe, but subbed in maple syrup for half the sweetener. Next time, I would use all maple syrup, I don't think it would make much of a difference! The banana that I added also provides extra sweetness. (I may try subbing in more banana for the apple sauce and cutting the sugar in half next time.)
Pumpkin Granola (Allergy-friendly)
Adapted from $5 Dinners' Pumpkin Pecan Granola
Makes 16 (1/2 cup) breakfast servings (or lots of snacks/lunchbox treats!) :)
Healthy 2day Wednesdays
Fresh Bites Friday
Allergy-Free Lunchbox Love
Allergy-Friendly Friday
I wrote to the recipe's author, Erin Chase, and asked the reason why she uses quick cooking oats. She said it makes the granola more "clumpy" so it is easier to eat for snacks, etc. I did follow her directions (50% old fashioned, 50% quick cook) and it did make a difference (usually I only use old fashioned) in how clumpy it turned out! It is also a softer/chewier granola, making it very kid friendly! I did use some brown sugar in this recipe, but subbed in maple syrup for half the sweetener. Next time, I would use all maple syrup, I don't think it would make much of a difference! The banana that I added also provides extra sweetness. (I may try subbing in more banana for the apple sauce and cutting the sugar in half next time.)
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| The liquid ingredients |
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| The dry ingredients (Note: I added this to a large mixing bowl after taking this photo!) |
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| The final product - delicious!!! |
Adapted from $5 Dinners' Pumpkin Pecan Granola
Makes 16 (1/2 cup) breakfast servings (or lots of snacks/lunchbox treats!) :)
Ingredients
- 1/3 cup applesauce
- 1/3 cup mashed ripe banana
- 1 cup pumpkin puree
- 1 tsp vanilla extract (or you could use maple extract if you have some)
- 4 cups quick cooking oats
- 4 cups traditional oats
- 1/4 cup brown sugar
- 1/4 cup maple syrup
- 1/2 cup ground flaxseed (optional)
- 2 tsp cinnamon, nutmeg, ginger – each
- 1 cup raisins (I ran a knife through them to distribute them throughout the granola more evenly, and I used a but less raisins than called for.)
Directions
- Preheat to 300.
- In a small mixing bowl, combine the applesauce, banana, pumpkin puree, maple syrup and extract.
- In larger mixing bowl, toss together the 2 kinds of oats, brown sugar, flaxseed, cinnamon, nutmeg and ginger.
- Spoon the pumpkin mixture into the oats mixture and combine until all the oats are covered in the pumpkin mixture.
- Spread onto two baking sheets lined with parchment paper or silicone baking mat.
- Bake in the preheated oven for 25 minutes, then gently toss and bake for another 20-25 minutes.
- Stir in the raisins or other dried fruit after it has cooled some on a cooling rack.
- Store in an airtight container for up to a week. Beyond a week, I recommend storing in a plastic container or freezer baggie in the freezer for up to 3 months
- Dairy-free breakfast ideas using this recipe: sprinkle this granola over plain coconut milk yogurt or blend it in with oatmeal or brown rice cereal for breakfast in the morning (and on occassion as a bowl of cereal).
Healthy 2day Wednesdays
Fresh Bites Friday
Allergy-Free Lunchbox Love
Allergy-Friendly Friday
Sunday, October 16, 2011
Menu Plan Week of 10/17
After a wonderful weekend away with my husband in Lanesboro, MN (relaxation, an awesome 27 mile bike ride, and great eating!) I am refreshed and ready to get back into the kitchen this week! I have some great recipes planned, a couple very easy work week options for you!
After returning this afternoon, I made a double batch of pumpkin granola that turned out really tasty - a great substitute for boxed cereal for breakfast and a good kid-friendly snack option (sprinkle over yogurt or pour some milk/coconut milk over it!)
For more menu planning inspiration, check out Orgjunkie's Monday morning post for lots of ideas!
Monday: Chuck-Wagon Pot Roast with green salad
Tip: I use beef stew meat instead of a roast. If you want leftovers, the recipe is good as-is, otherwise use 1 lb. stew meat and a little more than 1/2 jar of pasta sauce (and split the rest of he recipe in half, too!). I also only use 1/2 the water that the recipe calls for. Prep veggies the night before if needed and if using rice noodles, cook them the night before and stir in just before eating - rice noodles are really starchy and if cooked in the crock pot, the sauce becomes too thick. Note: (added Tuesday, 10/18): TURN CROCK TO HIGH AFTER ADDING VEGGIES. After making this again last night, I recommend stirring in cooked pasta right at the end whether using rice noodles or not.
Tuesday: Moroccan Chickpeas with rice and broccoli
Tip: Check out the hyperlink for this recipe and my tips for making this ahead of time!
Wednesday: Leftover turkey (from the freezer) on toast with carrot and parsnip "fries"
Tip: For fries, cut carrots and parsnips into matchsticks, toss in olive oil and roast at 375 for 15 minutes, mixing them halfway through roasting. Serve with organic ketchup (no corn syrup!) :)
Thursday: Veggie Quesadillas with the fixings
Tip: I used this recipe a couple of weeks ago and it would work really well to make the quesadilla filling the night before. I also found a new tortilla that my family loves (our favorite gluten-free tortilla so far! ) Food for Life Brown Rice Tortillas. Find them at Whole Foods or your Co-op!
Friday: Honey Mustard Pork Tenderloin (crock pot) with salad and green beans
Tip: Prep this the night before - marinating in the honey mustard mixture overnight makes this pork all the tastier!
Saturday: Out
Sunday: Grass-fed beef burgers with kale chips and oven baked sweet potato fries
After returning this afternoon, I made a double batch of pumpkin granola that turned out really tasty - a great substitute for boxed cereal for breakfast and a good kid-friendly snack option (sprinkle over yogurt or pour some milk/coconut milk over it!)
For more menu planning inspiration, check out Orgjunkie's Monday morning post for lots of ideas!
Monday: Chuck-Wagon Pot Roast with green salad
Tip: I use beef stew meat instead of a roast. If you want leftovers, the recipe is good as-is, otherwise use 1 lb. stew meat and a little more than 1/2 jar of pasta sauce (and split the rest of he recipe in half, too!). I also only use 1/2 the water that the recipe calls for. Prep veggies the night before if needed and if using rice noodles, cook them the night before and stir in just before eating - rice noodles are really starchy and if cooked in the crock pot, the sauce becomes too thick. Note: (added Tuesday, 10/18): TURN CROCK TO HIGH AFTER ADDING VEGGIES. After making this again last night, I recommend stirring in cooked pasta right at the end whether using rice noodles or not.
Tuesday: Moroccan Chickpeas with rice and broccoli
Tip: Check out the hyperlink for this recipe and my tips for making this ahead of time!
Wednesday: Leftover turkey (from the freezer) on toast with carrot and parsnip "fries"
Tip: For fries, cut carrots and parsnips into matchsticks, toss in olive oil and roast at 375 for 15 minutes, mixing them halfway through roasting. Serve with organic ketchup (no corn syrup!) :)
Thursday: Veggie Quesadillas with the fixings
Tip: I used this recipe a couple of weeks ago and it would work really well to make the quesadilla filling the night before. I also found a new tortilla that my family loves (our favorite gluten-free tortilla so far! ) Food for Life Brown Rice Tortillas. Find them at Whole Foods or your Co-op!
Friday: Honey Mustard Pork Tenderloin (crock pot) with salad and green beans
Tip: Prep this the night before - marinating in the honey mustard mixture overnight makes this pork all the tastier!
Saturday: Out
Sunday: Grass-fed beef burgers with kale chips and oven baked sweet potato fries
Friday, October 7, 2011
Pumpkin Muffins
I made some major tweaks on this recipe to cut sugar and allergens out. Mix it all in one bowl, so easy! These muffins are incredibly moist and flavorful. Note that the batter will be much wetter than a normal muffin batter. Not to worry, they will turn out wonderful! Freeze a batch of these a pop in the microwave for 25-30 seconds for breakfast along with some fruit and breakfast sausage or ham (that's how them serve it here, at least)! Stick a frozen muffin right in your child's lunch, by lunchtime it will be defrosted and ready to eat!3/4 cup sugar (I like rapadura aka whole cane sugar)
2 eggs OR Ener-G Egg Replacer
1/4 tsp. aluminum-free baking powder
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. cloves
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1 2/3 cup Bob's Red Mill GF All-Purpose Flour
1/2 cup melted coconut oil (highly recommend, but you can use butter)
1/4 cup cold water
1 c pumpkin
1 medium ripe banana, mashed
Mix all ingredients together in one bowl. Put in greased muffin tin. Bake at 325 degrees for approx. 45 minutes or until toothpick comes out clean.
Add flax seed meal, raisins, chocolate chips, nuts as desired.
Sunday, October 2, 2011
Menu Plan Week of 10/3 and 10/10
Hello, all! Welcome again to my newest readers from Just One Bite! For those of you who might not follow Just One Bite on Facebook, click on the hyperlink and take a look, there is a lot of great information about nutrition and wellness as well as motivation to continue to improve yourself from the inside out each day of your life. Taiha Wagner, the owner of Just One Bite, is a fantastic resource!
This past week was very busy for us, especially this weekend! Lots of fun, but not a lot of time to cook. The key to menu planning is to make it flexible - don't feel stressed if you cannot hold yourself to it! Planning saves you time and money at the grocery store and assures you that you will find time in the day to get a nutritious meal on the table for your family. That being said, if you have to skip a meal, just make sure that you prep and freeze the ingredients as soon as you are able to (fresh veggies, meat, etc.) in order to enter that meal into the next week's plan quickly and easily without wasting food.
One week from tomorrow is my little guy's second birthday. I cannot believe it! This last year has been a whirlwind for us to say the least, but compared to one year ago he is in such a good place health-wise! I am so grateful for the "team" of people I have around me (family and friends for encouragement and knowledge, health experts for support and expertise). Without them, I don't even want to think about were we might be in our journey. It probably would not be pretty, that's for sure. This birthday marks many celebrations for my little one and our family.
Because the next two weeks will be especially busy, I am laying out a two week menu plan here to decrease stress and assure that, although we may be off our normal routine a bit, that my little guy is getting all the nutrition he needs to keep his immune system cranking in high gear and his tummy happy. :)
Monday: Whole chicken with squash and broccoli (from last week!)
Tuesday: Mom's group playdate with dinner - the mom who is hosting is doing a Mexican potluck, I will bring tortillas, black beans (just warm black beans with organic salsa (very yummy and easy) and guacamole).
Tip: Lately, the price of avocados has been high than usual (even for non-organic, which is the route I go because they are on the "safe list" according to the EWG. Plus, you never know if an avocado will be good until you cut into it. I save money and time by buying Wholly Guacamole at Costco - 5 packets in a box. I freeze it and take each packet out as needed. Defrost in cold water or 15 minutes or just take it out the night before.
Wednesday: Breakfast for dinner - Oatmeal Bake with breakfast sausage
Tip: To make this allergy friendly, I sub in Ener-G egg replacer, plain coconut milk for milk and coconut oil for the butter. I do not add any nuts.
Thursday: Out (we have a 5:15 appointment so we'll eat out. Our go-to meal is Chipotle.)
Tip (Chipotle): For allergy kids, order the Taco Kit with our without tortilla depending on allergies, and ask for the cafeteria tray - they have little trays and can split up the fixings into the different compartments! Comes with a tiny bag of corn chips and organic milk or juice. Brilliant!
Friday: Out (pizza night?) (my family comes into town for the birthday celebration!)
Saturday: Birthday party! On the menu: Ham and turkey sandwiches (Crock Pot turkey recipe here - so easy!), Italian potato salad (I'll post this family recipe later - it's a vinegar and oil base, so yummy!), Green Salad, Fruit and an allergy-friendly apple spice cake (I'll post this recipe soon, too!)
Sunday: Grilled chicken, squash, green beans
Tip: Buy more chicken breasts than you need one week and split them up into Ziploc bags. Pick a favorite homemade marinade and pour into bags with chicken. Marinate overnight and then stick the bags in the freezer for quick meals - just defrost for 24 hours and bake!
Monday: Black Bean Sweet Potato Quesadillas with the fixings (this recipe looks amazing!)
Tip: Cook the filling on Sunday night so all you have to do is put make the quesadillas!
Tuesday: Slow cooker beef tips (from Cooking Traditional Foods, this is a must-have recipe, I am going to try to get permission to post ASAP) with rice and green beans.
Wednesday: I am out, so the boys will be winging it with leftovers, etc. :)
Thursday: Easy Chicken with Wild Rice Dinner (another new recipe that looks easy and kid-friendly!)
Friday-Saturday: Andrew and I are going out of town for a getaway (thanks to Andrew's parents!)
Sunday: Leftover meatloaf burgers (see recipe and my tip from last week here!) with green salad (or something else green on the side!)
For more menu planning inspiration, visit Orgjunkie's blog!
This past week was very busy for us, especially this weekend! Lots of fun, but not a lot of time to cook. The key to menu planning is to make it flexible - don't feel stressed if you cannot hold yourself to it! Planning saves you time and money at the grocery store and assures you that you will find time in the day to get a nutritious meal on the table for your family. That being said, if you have to skip a meal, just make sure that you prep and freeze the ingredients as soon as you are able to (fresh veggies, meat, etc.) in order to enter that meal into the next week's plan quickly and easily without wasting food.
One week from tomorrow is my little guy's second birthday. I cannot believe it! This last year has been a whirlwind for us to say the least, but compared to one year ago he is in such a good place health-wise! I am so grateful for the "team" of people I have around me (family and friends for encouragement and knowledge, health experts for support and expertise). Without them, I don't even want to think about were we might be in our journey. It probably would not be pretty, that's for sure. This birthday marks many celebrations for my little one and our family.
Because the next two weeks will be especially busy, I am laying out a two week menu plan here to decrease stress and assure that, although we may be off our normal routine a bit, that my little guy is getting all the nutrition he needs to keep his immune system cranking in high gear and his tummy happy. :)
Monday: Whole chicken with squash and broccoli (from last week!)
Tuesday: Mom's group playdate with dinner - the mom who is hosting is doing a Mexican potluck, I will bring tortillas, black beans (just warm black beans with organic salsa (very yummy and easy) and guacamole).
Tip: Lately, the price of avocados has been high than usual (even for non-organic, which is the route I go because they are on the "safe list" according to the EWG. Plus, you never know if an avocado will be good until you cut into it. I save money and time by buying Wholly Guacamole at Costco - 5 packets in a box. I freeze it and take each packet out as needed. Defrost in cold water or 15 minutes or just take it out the night before.
Wednesday: Breakfast for dinner - Oatmeal Bake with breakfast sausage
Tip: To make this allergy friendly, I sub in Ener-G egg replacer, plain coconut milk for milk and coconut oil for the butter. I do not add any nuts.
Thursday: Out (we have a 5:15 appointment so we'll eat out. Our go-to meal is Chipotle.)
Tip (Chipotle): For allergy kids, order the Taco Kit with our without tortilla depending on allergies, and ask for the cafeteria tray - they have little trays and can split up the fixings into the different compartments! Comes with a tiny bag of corn chips and organic milk or juice. Brilliant!
Friday: Out (pizza night?) (my family comes into town for the birthday celebration!)
Saturday: Birthday party! On the menu: Ham and turkey sandwiches (Crock Pot turkey recipe here - so easy!), Italian potato salad (I'll post this family recipe later - it's a vinegar and oil base, so yummy!), Green Salad, Fruit and an allergy-friendly apple spice cake (I'll post this recipe soon, too!)
Sunday: Grilled chicken, squash, green beans
Tip: Buy more chicken breasts than you need one week and split them up into Ziploc bags. Pick a favorite homemade marinade and pour into bags with chicken. Marinate overnight and then stick the bags in the freezer for quick meals - just defrost for 24 hours and bake!
Monday: Black Bean Sweet Potato Quesadillas with the fixings (this recipe looks amazing!)
Tip: Cook the filling on Sunday night so all you have to do is put make the quesadillas!
Tuesday: Slow cooker beef tips (from Cooking Traditional Foods, this is a must-have recipe, I am going to try to get permission to post ASAP) with rice and green beans.
Wednesday: I am out, so the boys will be winging it with leftovers, etc. :)
Thursday: Easy Chicken with Wild Rice Dinner (another new recipe that looks easy and kid-friendly!)
Friday-Saturday: Andrew and I are going out of town for a getaway (thanks to Andrew's parents!)
Sunday: Leftover meatloaf burgers (see recipe and my tip from last week here!) with green salad (or something else green on the side!)
For more menu planning inspiration, visit Orgjunkie's blog!
Thursday, September 29, 2011
Immune Boosting, Kid-Friendly Recipe
My cooking style and methods have shifted quite a bit over the past year with a focus on traditional foods and using as many whole ingredients (organic fruits and veggies) as I can with every meal. One technique I am working on mastering is making bone broth. I have made a few batches and the results continue to improve. I use a crock pot to make it, as it is easiest for me with my busy schedule and a toddler taking much of my attention away from the kitchen! When using the crock pot, it is incredibly easy to make! I cook up a whole chicken in the crock pot (a 4 lb chicken is easily enough meat for two meals for my family of three), pull the meat off of the bones once it is cooked and use them immediately to start my broth. 24 hours later (and completely hands-off) - I have homemade chicken broth ready to use or freeze!
When my little guy and I came down with our first colds of the season this past weekend, I bumped up our probiotic intake and Vitamin D supplements and then took a few containers of chicken broth out of the freezer right away. From all of the reading I have done, I have learned that homemade chicken broth is packed with nutrients and has the healing components that a boxed or canned broth cannot provide.
Chicken soup is not a favorite for my toddler, so I had to find something creative to do with it to make sure he ate his fair share! I concocted the following recipe - it turned out flavorful but relatively "neutral" which tasted just right with the stuffy noses and coughs we were battling! You can change this recipe up by adding different veggies or a different kind of meat, as well!
2 tbsp. olive oil
1/2 onion, chopped
(***1 cup of additional veggies, if desired)
2 small cloves of garlic, pressed
1/2 tsp smoked paprika
1/2 tsp turmeric
1/2 tsp cumin
1 tsp oregano
1 1/2 tsp of salt (no salt in my broth!)
1 lb of ground meat of choice (I used pasture-raised organic chicken)
2 cups homemade chicken broth
1 1/2 cups noodles, cooked (brown rice or your favorite noodle)
Fresh parsley, if desired
Boil the noodles and drain. Meanwhile, warm saute pan to medium heat, add olive oil and saute onion until soft (***add any other veggies at this time, as well). Press garlic and saute for 2 minutes. Add spices and salt, saute for 2-3 minutes more. Add ground meat and saute until cooked through. Add broth and bring to a boil. Reduce to simmer for 8-10 minutes. Add cooked noodles and simmer for another 2-3 minutes, until most of the broth if absorbed.
Serve in bowls sprinkled with fresh parsley, if desired. Bump up the nutrition factor with a side of roasted veggies! Serves 3-4.
This post/recipe is linked up to a great blog called day2dayjoys and her post (posted on Wednesday) about boosting your immune system naturally. It is also linked up to a blog called Real Food, Whole Health and their Fresh Friday Bites post!
When my little guy and I came down with our first colds of the season this past weekend, I bumped up our probiotic intake and Vitamin D supplements and then took a few containers of chicken broth out of the freezer right away. From all of the reading I have done, I have learned that homemade chicken broth is packed with nutrients and has the healing components that a boxed or canned broth cannot provide.
Chicken soup is not a favorite for my toddler, so I had to find something creative to do with it to make sure he ate his fair share! I concocted the following recipe - it turned out flavorful but relatively "neutral" which tasted just right with the stuffy noses and coughs we were battling! You can change this recipe up by adding different veggies or a different kind of meat, as well!
2 tbsp. olive oil
1/2 onion, chopped
(***1 cup of additional veggies, if desired)
2 small cloves of garlic, pressed
1/2 tsp smoked paprika
1/2 tsp turmeric
1/2 tsp cumin
1 tsp oregano
1 1/2 tsp of salt (no salt in my broth!)
1 lb of ground meat of choice (I used pasture-raised organic chicken)
2 cups homemade chicken broth
1 1/2 cups noodles, cooked (brown rice or your favorite noodle)
Fresh parsley, if desired
Boil the noodles and drain. Meanwhile, warm saute pan to medium heat, add olive oil and saute onion until soft (***add any other veggies at this time, as well). Press garlic and saute for 2 minutes. Add spices and salt, saute for 2-3 minutes more. Add ground meat and saute until cooked through. Add broth and bring to a boil. Reduce to simmer for 8-10 minutes. Add cooked noodles and simmer for another 2-3 minutes, until most of the broth if absorbed.
Serve in bowls sprinkled with fresh parsley, if desired. Bump up the nutrition factor with a side of roasted veggies! Serves 3-4.
This post/recipe is linked up to a great blog called day2dayjoys and her post (posted on Wednesday) about boosting your immune system naturally. It is also linked up to a blog called Real Food, Whole Health and their Fresh Friday Bites post!
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| Saute onion |
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| Add garlic and spices, salt |
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| Brown meat with onion/garlic/spice mix |
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| Add tasty, nutritious broth :) |
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| Add noodles... |
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| The result! Nutritious comfort food when you have a cold or flu! |
Sunday, September 25, 2011
Menu Plan week of 9/26
I am thrilled that this is my first plan to be linked to the Just One Bite Facebook page! For Just One Bite readers visiting my blog for the first time - welcome! I hope that these menu plans inspire you to try some new meals with your family and even to reconsider making some recipes during the work week that you would not have tackled before! I try to provide as many tips as possible for a busy working mom or dad to get these meals on the table as quickly as possible on work nights!
Monday: Veggie Quesadillas with salsa and guacamole (Use Daiya dairy free/soy free cheese if needed. (I love quesadillas because I can personalize them for myself, my hubby and my little guy!))
Tip: prepare the filling in the recipe the night before, refrigerate in a Ziploc bag for easy clean up!
Tuesday: BBQ Meatloaf with green beans and rice
Note: This will still be tasty without the sausage, although it does bump up the flavor! I will only be using 3/4 cup BBQ sauce in this recipe - no need for all of that sauce... it overpowers the meatloaf if you use more than this. I will not use onion mix; instead I will bump up the flavor with 1 tsp. onion powder, 2 tbsp. fresh sage, salt and pepper. Eliminate eggs (no need for substitutions) if needed.
Tip: Blend meatloaf mix the night before. This is a doubled recipe (2 lbs beef) - instead of two loaves, make meatloaf burgers out of half of the mix - freeze burgers before baking for a quick dinner a couple of weeks from now!
Wednesday: Brats (leftover frozen) and hot dogs with kale chips and crock pot potato wedges
Thursday: Pizza night (Premade Crusts (Rustic Crust or Trader Joe's pizza dough are good suggestions) for hubby and I and frozen homemade crust with Daiya Dairy-free/Soy-free cheese for my little guy)
Tips: Pre-chop any toppings for your pizza the night before. Blend some pureed veggies into the tomato sauce for added nutrition! (I grate zucchini squash into mine!)
Friday: Out
Saturday: Sweet Potato Chili (vegan!) A favorite in our house...
Note: A good one to prep the night before. This recipe does NOT freeze well, so make it for one night and refrigerate leftovers, don't attempt to double the batch and freeze! You will need to have some dried spices on hand for this so check the recipe carefully!
Sunday: Whole chicken in the crock pot with broccoli and brown rice (Lundberg short brown or Medlies are our favorites)
For more menu planning inspiration, visit http://orgjunkie.com/blog on Mondays!
Monday: Veggie Quesadillas with salsa and guacamole (Use Daiya dairy free/soy free cheese if needed. (I love quesadillas because I can personalize them for myself, my hubby and my little guy!))
Tip: prepare the filling in the recipe the night before, refrigerate in a Ziploc bag for easy clean up!
Tuesday: BBQ Meatloaf with green beans and rice
Note: This will still be tasty without the sausage, although it does bump up the flavor! I will only be using 3/4 cup BBQ sauce in this recipe - no need for all of that sauce... it overpowers the meatloaf if you use more than this. I will not use onion mix; instead I will bump up the flavor with 1 tsp. onion powder, 2 tbsp. fresh sage, salt and pepper. Eliminate eggs (no need for substitutions) if needed.
Tip: Blend meatloaf mix the night before. This is a doubled recipe (2 lbs beef) - instead of two loaves, make meatloaf burgers out of half of the mix - freeze burgers before baking for a quick dinner a couple of weeks from now!
Wednesday: Brats (leftover frozen) and hot dogs with kale chips and crock pot potato wedges
Thursday: Pizza night (Premade Crusts (Rustic Crust or Trader Joe's pizza dough are good suggestions) for hubby and I and frozen homemade crust with Daiya Dairy-free/Soy-free cheese for my little guy)
Tips: Pre-chop any toppings for your pizza the night before. Blend some pureed veggies into the tomato sauce for added nutrition! (I grate zucchini squash into mine!)
Friday: Out
Saturday: Sweet Potato Chili (vegan!) A favorite in our house...
Note: A good one to prep the night before. This recipe does NOT freeze well, so make it for one night and refrigerate leftovers, don't attempt to double the batch and freeze! You will need to have some dried spices on hand for this so check the recipe carefully!
Sunday: Whole chicken in the crock pot with broccoli and brown rice (Lundberg short brown or Medlies are our favorites)
For more menu planning inspiration, visit http://orgjunkie.com/blog on Mondays!
Sunday, September 18, 2011
Apple Sauce in your Crock Pot!
After making this sauce, I made some tweaks to the original recipe that I used (although it turned out delicious, I am a bit of a perfectionist when it comes to these things). I used a 3.5 quart slow cooker and filled it with sliced apples. Here is my recipe:
10-12 cups cored, peeled, sliced apples (I used Macintosh)
1 - 1.5 cups cups water (more apples, more water... I used 2 cups, would use less next time)
1.5 tsp cinnamon (I used more cinnamon than the original recipe called for and I'm glad I did!)
1/2 tsp nutmeg (I did not use this time, would add for flavor depth!)
1/2 tsp cloves (I did not use this time, would add for flavor depth!)
1 tbsp. lemon juice
1-2 tbsp maple syrup (to taste) **My apples were on the tart side, so once I tasted the final product I added about 1 tbsp. maple syrup to sweeten it a little.
Mix all ingredients together, cook on low for 7 hours. The apples broke down into a wonderful sauce (no need for additional mashing/pureeing!) And it made my house smell wonderful!
This post is linked to:
Healthy 2day Wednesdays http://day2dayjoys.blogspot.com/
Fresh Bites Fridays http://www.realfoodwholehealth.com/2011/09/fresh-bites-friday-september-23-2011/
Menu Plan Week of 9/19/11
Fall is definitely here... we have rainy weather with cool temperatures today. It makes me want to tuck in with a soup or stew! I have mentioned it before, but I LOVE fall! It gives me the chance to get back into the kitchen and layer on the flavor and it is officially crock pot season (although if you follow this blog, you know that I am a year round crock pot fanatic!
My menu plan shifted a little bit this week. My hubby found a BOGO deal on ahi tuna, so we will be grilled that tonight. The little guy will eat a grilled pork chop and we will compliment it all with rice and broccolini (I found fresh organic broccolini at Costco today! $5.79 for a huge bag! You'll see it on my menu again later this week). In terms of highlights from last week, the quinoa burgers turned out fantastic - extremely easy!
Last but not least, I am SO excited to reveal some news about a new partnership that I have engaged in with a mentor of mine. I am excited to take my passion for menu planning and for helping people elevate wellness through nutrition and food to the next level! Stay tuned!
For more menu planning inspiration visit http://orgjunkie.com/blog.
Menu for this week:
Monday: Oven roasted chicken with crock pot squash (sub coconut oil for butter if dairy-free) and salad
Tuesday: Breakfast for dinner! Quinoa pancakes, bacon and fresh fruit
Wednesday: White Chicken Chili (leftover chicken from Monday!) with side of broccolini
I am going to give this a shot with coconut milk and coconut oil for milk/butter... we'll see how it goes. As is, it is a really delicious recipe!
tip: this is good leftover, so if you make it the night before, just stick the pot in the fridge after it's cooled and warm it up on Wednesday evening!
Thursday: Winging it
Friday: Pizza night
Saturday: Out to dinner
Sunday: Slow Cooker Pork Chops and Squash (don't know what "Kitchen Bouqet" is? Assume it's just a spice blend. I'll use sage and rosemary with salt and pepper. Sub in coconut oil for butter if dairy free!)
My menu plan shifted a little bit this week. My hubby found a BOGO deal on ahi tuna, so we will be grilled that tonight. The little guy will eat a grilled pork chop and we will compliment it all with rice and broccolini (I found fresh organic broccolini at Costco today! $5.79 for a huge bag! You'll see it on my menu again later this week). In terms of highlights from last week, the quinoa burgers turned out fantastic - extremely easy!
Last but not least, I am SO excited to reveal some news about a new partnership that I have engaged in with a mentor of mine. I am excited to take my passion for menu planning and for helping people elevate wellness through nutrition and food to the next level! Stay tuned!
For more menu planning inspiration visit http://orgjunkie.com/blog.
Menu for this week:
Monday: Oven roasted chicken with crock pot squash (sub coconut oil for butter if dairy-free) and salad
Tuesday: Breakfast for dinner! Quinoa pancakes, bacon and fresh fruit
Wednesday: White Chicken Chili (leftover chicken from Monday!) with side of broccolini
I am going to give this a shot with coconut milk and coconut oil for milk/butter... we'll see how it goes. As is, it is a really delicious recipe!
tip: this is good leftover, so if you make it the night before, just stick the pot in the fridge after it's cooled and warm it up on Wednesday evening!
Thursday: Winging it
Friday: Pizza night
Saturday: Out to dinner
Sunday: Slow Cooker Pork Chops and Squash (don't know what "Kitchen Bouqet" is? Assume it's just a spice blend. I'll use sage and rosemary with salt and pepper. Sub in coconut oil for butter if dairy free!)
Sunday, September 11, 2011
Menu Plan for 9/12/11
I hope everyone had a good first week of "back to school" or whatever transitions you may have been in last week! This week is our transition week. Lots of new things for my little guy - new child care at our church, a new Kindermusik class (which he LOVES so I am excited for that!) and we are going to meet a new pediatrician as well. With all of Ben's health issues (food allergies, environmental allergies leading to asthma, etc.) we were looking to find someone who was more in line with the integrative approach that we are taking for him, which includes not only western medicine but a traditional, whole foods diet, supplementation, homeopathy and chiropractic care. Through a referral, I am hoping that this new ped will be a good fit. I never expect to find someone with western training who will be completely in line with everything we are going, but our current ped is basically against anything we do outside of her care which has been very discouraging. I'll keep you posted on our meeting this week!
We will also be packing lunches for the little guy starting this week when he goes to his "school." I am using a lunchbox (Bento box) I found here - I will keep you updated on new and creative ideas for packing lunches, and would love your ideas as well. Thanks for a friend who led me to This Lunch Rox which is an amazing blog written by a working mom who makes incredibly creative lunches for her kids. Definitely inspirational! She keeps kids with food allergies in mind when she writes her posts. I am excited to follow her.
Here is our plan for this week! Check out OrgJunkie's blog for more menu planning inspiration - look for "allergy free" labels on the linked plans!
Monday: Rosemary Sage Pork Chops with Saffron Zucchini and Herb Cous-Cous
Tip: The Cous-Cous recipe sounds fancy but it is really easy - definitely something you can/should make the night before! Add any protein to this side dish and you've got a great well-rounded dinner!
Tuesday: Crock Pot Chili (missed on Sunday due to BBQ... and it was too hot for chili!) with green bean side
Tip: Prep the night before, plug it in and go!
Wednesday: Leftovers
Thursday: Quinoa Burgers with roasted carrots
Tip: I'll make this easier by using already ground spices (yep, grinding my own spices is where I draw the line! :) - we'll use the egg replacer and no soy sauce - just add a little extra salt for flavor. May add some garden fresh herbs for additional flavor!)
Friday: Wing it!
Saturday: BBQ with neighbors... Grass fed burgers and brats, salad, corn on the cob
Sunday: Oven Roasted Chicken with crock pot squash (this is the best recipe I have used - back to oven roasting due to cooler temps!) Replace butter in squash recipe with coconut oil or ghee for dairy-free.
We will also be packing lunches for the little guy starting this week when he goes to his "school." I am using a lunchbox (Bento box) I found here - I will keep you updated on new and creative ideas for packing lunches, and would love your ideas as well. Thanks for a friend who led me to This Lunch Rox which is an amazing blog written by a working mom who makes incredibly creative lunches for her kids. Definitely inspirational! She keeps kids with food allergies in mind when she writes her posts. I am excited to follow her.
Here is our plan for this week! Check out OrgJunkie's blog for more menu planning inspiration - look for "allergy free" labels on the linked plans!
Monday: Rosemary Sage Pork Chops with Saffron Zucchini and Herb Cous-Cous
Tip: The Cous-Cous recipe sounds fancy but it is really easy - definitely something you can/should make the night before! Add any protein to this side dish and you've got a great well-rounded dinner!
Tuesday: Crock Pot Chili (missed on Sunday due to BBQ... and it was too hot for chili!) with green bean side
Tip: Prep the night before, plug it in and go!
Wednesday: Leftovers
Thursday: Quinoa Burgers with roasted carrots
Tip: I'll make this easier by using already ground spices (yep, grinding my own spices is where I draw the line! :) - we'll use the egg replacer and no soy sauce - just add a little extra salt for flavor. May add some garden fresh herbs for additional flavor!)
Friday: Wing it!
Saturday: BBQ with neighbors... Grass fed burgers and brats, salad, corn on the cob
Sunday: Oven Roasted Chicken with crock pot squash (this is the best recipe I have used - back to oven roasting due to cooler temps!) Replace butter in squash recipe with coconut oil or ghee for dairy-free.
Breakfast and Side Dishes!
I have been digging deeper for great breakfast and side dish ideas to keep things fresh on my weekly menus and have come across some great blogs, recipes, etc. in the process. I want to share them with you to pass on the inspiration. Note that most of these are new recipes, so I have not tried them but they seem like no-brainers! I will be trying all of them in the coming weeks and will let you know if I have any tips or tweaks!
If you have eggplant for your garden or the farmers market, check out this Eggplant recipes site for some inspiration. I did make the Eggplant dip already - creamy and delicious. I just made it all in one pot after roasting the eggplant and use a hand blender to puree it. Super easy.
With fall knocking at the door, it means that it is apple season - yay! Check out this crock pot applesauce. Great to make on the weekends... it will leave the house smelling wonderful! Great for breakfast or a side dish (bonus!)
These crock pot potato wedges are also a great weekend addition to grilled meats and veggies.
I LOVE quinoa and I especially love the idea of making it for breakfast - thanks to "This Chick Cooks" for the idea (cute blog, too!)
I've been looking for a good overnight crock pot oatmeal recipe, and this one caught my eye because of hour easy it looks! For dairy free, with coconut milk instead of half and half... and add a tablespoon or two of coconut oil right before serving for added richness. Play with the combination of dried fruits, too! This gluten free/dairy free version also looks delicious and interesting.
I know many of you have kids with food allergies at home. This site, in general, is a great resource for recipes and tips for living with food allergies on a budget. Check out Frugal Food Allergies!
This post is linked to:
Real Foods Whole Health Fresh Bites http://www.realfoodwholehealth.com/2011/09/fresh-bites-friday-september-16-2011/
If you have eggplant for your garden or the farmers market, check out this Eggplant recipes site for some inspiration. I did make the Eggplant dip already - creamy and delicious. I just made it all in one pot after roasting the eggplant and use a hand blender to puree it. Super easy.
With fall knocking at the door, it means that it is apple season - yay! Check out this crock pot applesauce. Great to make on the weekends... it will leave the house smelling wonderful! Great for breakfast or a side dish (bonus!)
These crock pot potato wedges are also a great weekend addition to grilled meats and veggies.
I LOVE quinoa and I especially love the idea of making it for breakfast - thanks to "This Chick Cooks" for the idea (cute blog, too!)
I've been looking for a good overnight crock pot oatmeal recipe, and this one caught my eye because of hour easy it looks! For dairy free, with coconut milk instead of half and half... and add a tablespoon or two of coconut oil right before serving for added richness. Play with the combination of dried fruits, too! This gluten free/dairy free version also looks delicious and interesting.
I know many of you have kids with food allergies at home. This site, in general, is a great resource for recipes and tips for living with food allergies on a budget. Check out Frugal Food Allergies!
This post is linked to:
Real Foods Whole Health Fresh Bites http://www.realfoodwholehealth.com/2011/09/fresh-bites-friday-september-16-2011/
Monday, September 5, 2011
Menu Plan Week of 9/5
Happy end of summer, everyone! There is something a little sad about this but when it comes to cooking and meal planning it is an exciting time. Soon, apples, squash, pumpkin and wonderful flavors like cinnamon, nutmeg and cloves will be part of my meal planning repertoire. Right now, all of the local fresh fruits and veggies are in season. Soups and stews will be back on the menu, too! For me, this is the best time of year to be in the kitchen!
This week I will make my first batch of chili (yay)! Definitely try this recipe, I have tweaked it over time to come up with the right combo of seasonings (not very spicy so that my little guy likes it!)
Many of us will be going back to packing lunches this fall! Here is a great blog post from Real Kids Each Spinach with some great tips to keep you organized. This is a blog I recently ran across - LOVE it! For more menu planning inspiration go to http://orgjunkie.com/blog.
Monday - Leftovers from our weekend BBQs!
Tuesday - Mexican quinoa with the fixings (guac, salsa, zucchini)
Wednesday - Pizza night (we are going to try dairy-free/soy-free cheese for my little guy, on top of homemade allergen-free crusts)
TIP: Puree zucchini into the pizza sauce for great texture and flavor, and additional veggie power!
Thursday - Crock pot pork tenderloin, green beans, rice
TIP: Prep the pork in the crock pot the night before - marinates overnight which makes it extra flavorful! Plug in and go in the morning!
Friday - Dinner with my in-laws
Saturday - May be out? Otherwise, winging it!
Sunday- Chili! (see bottom of the post linked here for the recipe!)
This week I will make my first batch of chili (yay)! Definitely try this recipe, I have tweaked it over time to come up with the right combo of seasonings (not very spicy so that my little guy likes it!)
Many of us will be going back to packing lunches this fall! Here is a great blog post from Real Kids Each Spinach with some great tips to keep you organized. This is a blog I recently ran across - LOVE it! For more menu planning inspiration go to http://orgjunkie.com/blog.
Monday - Leftovers from our weekend BBQs!
Tuesday - Mexican quinoa with the fixings (guac, salsa, zucchini)
Wednesday - Pizza night (we are going to try dairy-free/soy-free cheese for my little guy, on top of homemade allergen-free crusts)
TIP: Puree zucchini into the pizza sauce for great texture and flavor, and additional veggie power!
Thursday - Crock pot pork tenderloin, green beans, rice
TIP: Prep the pork in the crock pot the night before - marinates overnight which makes it extra flavorful! Plug in and go in the morning!
Friday - Dinner with my in-laws
Saturday - May be out? Otherwise, winging it!
Sunday- Chili! (see bottom of the post linked here for the recipe!)
Sunday, August 21, 2011
Menu Plan Monday Week of 8/22
Happy Monday! After a very relaxing weekend, we have just a few more days before we head back to Milwaukee for a long weekend! There is always a fine line when it comes to grocery shopping during weeks like these - making sure we have enough food to get us through but that nothing goes to waste! Planning is obviously key to this! (And to avoid any or all take-out meals, which are not really an option for us anyway!)
I also want to provide you with the link to this amazing baked oatmeal recipe (via Just One Bite) that I have made twice and my family cannot get enough of it! As it says in the recipe, it is worth doubling the recipe. It is great for breakfast, lunch or dinner! :) Here is the link. To make this allergy friendly, I sub in Ener-G egg replacer, plain coconut milk for milk and coconut oil for the butter. I do not add any nuts (but it would be SO good to make it with nuts - one of these days I'll make two separate batches so my husband and I can try it that way!)
Last but not least, I saw this link via Fresh and Natural Foods on Facebook for a Blueberry Basil Quinoa Tabouli and I am making a batch of this for lunches this week. YUM!
Here is our plan for the week!
Monday: Pasta with meatballs, salad
tip: I use two pounds of beef and bake all of the meatballs, once cooled I freeze them in a Ziploc for another no-fuss meal!
Tuesday: Coconut Chicken Tenders (no egg, sub-in olive oil) with green beans and potato wedges
tip: slice chicken breasts into strips the night before; mix flour, salt and pepper in a storage container and shredded coconut in another so they are ready for assembly!
Wednesday: Leftovers
Thursday: Beans and Rice with Grassfed Beef Kielbasa, roasted veggies
Friday: Off to Milwaukee!
For more menu inspiration, visit Orgjunkie's blog!
I also want to provide you with the link to this amazing baked oatmeal recipe (via Just One Bite) that I have made twice and my family cannot get enough of it! As it says in the recipe, it is worth doubling the recipe. It is great for breakfast, lunch or dinner! :) Here is the link. To make this allergy friendly, I sub in Ener-G egg replacer, plain coconut milk for milk and coconut oil for the butter. I do not add any nuts (but it would be SO good to make it with nuts - one of these days I'll make two separate batches so my husband and I can try it that way!)
Last but not least, I saw this link via Fresh and Natural Foods on Facebook for a Blueberry Basil Quinoa Tabouli and I am making a batch of this for lunches this week. YUM!
Here is our plan for the week!
Monday: Pasta with meatballs, salad
tip: I use two pounds of beef and bake all of the meatballs, once cooled I freeze them in a Ziploc for another no-fuss meal!
Tuesday: Coconut Chicken Tenders (no egg, sub-in olive oil) with green beans and potato wedges
tip: slice chicken breasts into strips the night before; mix flour, salt and pepper in a storage container and shredded coconut in another so they are ready for assembly!
Wednesday: Leftovers
Thursday: Beans and Rice with Grassfed Beef Kielbasa, roasted veggies
Friday: Off to Milwaukee!
For more menu inspiration, visit Orgjunkie's blog!
Monday, August 15, 2011
Homemade Frozen "Go-Gurts"
Thanks to A Nourishing Home's recipe for push-pops, I purchased silicone push-pop molds from Amazon (here) and got to work! I used the recipes posted via the link above as inspiration for my own "go-gurt" recipe below.
The silicone molds work really well and are very easy to use. The tops fit tight. For my 22 month old, it is a bit difficult for him to push and hold the pop up. I run warm water over the mold, pop it out and then turn it upside down (narrow side up) and wrap a little napkin around the bottom for him to hold it with. It stay really frozen while he eats it, so it does not drip at all. I just have to push the napkin down a little bit right at the end. This is an awesome treat that you can feel really good about (I have to admit, I love them, too!)
Mix and match fruits and veggies for various combinations! Take a look at the recipes that A Nourishing Home created for lots of inspiration. She has a ton of Popsicle and push-pop recipes on her Facebook page!
You will see I use strawberries in my recipe. A quick tip - I buy them fresh (organic) at Costco. As soon as I come home with them I wash them, dry them and thinly slice them. I split the total amount in half and add to two separate zip top bags. I lay the bags flat in the freezer and use them for smoothies, these "go-gurt" pops, oatmeal, or for eating straight out of the bag! (Very easy for a toddler to eat a thinly sliced frozen strawberry!)
Frozen "Go-Gurts" (Dairy Free)
1/2 cup frozen organic strawberries (approx. 5 whole large frozen berries)
1/4 cup frozen organic raspberries
1 cup cultured coconut milk (see photos below so you know what you are looking for!) or other dairy liquid (plan drinkable yogurt, whole milk, etc).
2 tbsp. raw honey
1 tbsp. ground flax
Add all ingredients to blender, blend until smooth. Add additional liquid if needed in order to obtain smooth consistency.
The silicone molds work really well and are very easy to use. The tops fit tight. For my 22 month old, it is a bit difficult for him to push and hold the pop up. I run warm water over the mold, pop it out and then turn it upside down (narrow side up) and wrap a little napkin around the bottom for him to hold it with. It stay really frozen while he eats it, so it does not drip at all. I just have to push the napkin down a little bit right at the end. This is an awesome treat that you can feel really good about (I have to admit, I love them, too!)
Mix and match fruits and veggies for various combinations! Take a look at the recipes that A Nourishing Home created for lots of inspiration. She has a ton of Popsicle and push-pop recipes on her Facebook page!
You will see I use strawberries in my recipe. A quick tip - I buy them fresh (organic) at Costco. As soon as I come home with them I wash them, dry them and thinly slice them. I split the total amount in half and add to two separate zip top bags. I lay the bags flat in the freezer and use them for smoothies, these "go-gurt" pops, oatmeal, or for eating straight out of the bag! (Very easy for a toddler to eat a thinly sliced frozen strawberry!)
Frozen "Go-Gurts" (Dairy Free)
1/2 cup frozen organic strawberries (approx. 5 whole large frozen berries)
1/4 cup frozen organic raspberries
1 cup cultured coconut milk (see photos below so you know what you are looking for!) or other dairy liquid (plan drinkable yogurt, whole milk, etc).
2 tbsp. raw honey
1 tbsp. ground flax
Add all ingredients to blender, blend until smooth. Add additional liquid if needed in order to obtain smooth consistency.
 |
| Recipe above, blended |
 |
| Stand molds in a tall glass, pour mixture into measuring cup to easily pour into molds |
 |
| Once sealed, place glass into freezer overnight. Enjoy anytime you (or your little one) is looking for a cold treat! :) |
Menu Plan Monday Week of 8/15
We just returned from a great weekend up north with family. Two weeks and then another trip out of town to Milwaukee for more family fun - and THEN we will be home for quite a few weeks in a row. Phew! It has been a crazy summer! I am proud of the strides my family and I have made from a cooking and food perspective and look forward to having time this fall to dig even deeper into the traditional foods approach to eating. I have also done a lot of work to figure out how to shop on a budget while eating almost 100% organic (You ask - Is that even possible?! My answer - YES!) More to come on this...
Here is our menu plan this week!
Monday - Out! (A "walking date" with a friend around Lake Calhoun, then Chipotle!!)
Tuesday - BBQ Chicken Breasts (you must check out this recipe - looks amazing!), rice, green beans
tip: brine them the night before, take out of brine and refrigerate until you are ready to rub/cook them. Prepare rice in advance and refrigerate or freeze in family-size portions until ready to use.
Wednesday - Beef Roast sandwiches (frozen leftovers, yay!), kale chips, pasta
Thursday - Mexican Quinoa with all the fixings
tip: this is great leftover - you could even prep it Wednesday night and warm it for dinner on Thursday, would work great that way!)
Friday - Date night in (i.e. easy dinner for the little guy, take out or easy grill out for us after bedtime!)
Saturday - Maple Dijon Turkey Burgers (from Cooking Traditional Foods), potatoes and green beans
Sunday - Crock Pot Pulled Pork, (I've tried this one, it is awesome!) corn and black bean salad, peas
tip: prep crock the night before
Go to Orgjunkie's blog for more menu inspiration!
Here is our menu plan this week!
Monday - Out! (A "walking date" with a friend around Lake Calhoun, then Chipotle!!)
Tuesday - BBQ Chicken Breasts (you must check out this recipe - looks amazing!), rice, green beans
tip: brine them the night before, take out of brine and refrigerate until you are ready to rub/cook them. Prepare rice in advance and refrigerate or freeze in family-size portions until ready to use.
Wednesday - Beef Roast sandwiches (frozen leftovers, yay!), kale chips, pasta
Thursday - Mexican Quinoa with all the fixings
tip: this is great leftover - you could even prep it Wednesday night and warm it for dinner on Thursday, would work great that way!)
Friday - Date night in (i.e. easy dinner for the little guy, take out or easy grill out for us after bedtime!)
Saturday - Maple Dijon Turkey Burgers (from Cooking Traditional Foods), potatoes and green beans
Sunday - Crock Pot Pulled Pork, (I've tried this one, it is awesome!) corn and black bean salad, peas
tip: prep crock the night before
Go to Orgjunkie's blog for more menu inspiration!
Monday, August 8, 2011
Menu Plan Monday Week of 8/8
Another busy summer week ahead! We will be headed up north for a long weekend so a short menu plan this week. Enjoy!
Monday: Leftovers from Sunday (taco fixings - reinvent them into a quesadilla or a salad!)
**tip: I make dairy free quesadillas by spreading guac on a tortilla and frying it up with some coconut oil in a frying pan. Tastes great!
Tuesday: Crock pot beef tips (never got to it from last week) with green beens and rice
**recipe is from my trraditional foods menu mailer but you can find lots of recipes here
Wednesday: Grilled skin-on chicken breasts with lemon/olive oil/basil marinade, snap peas and caprese salad
Thursday: Headed to the cabin! (Dinner at Chipotle - great allergy-friendly kids meals! We ask for the kids meal tacos with no shells and let Ben munch on the corn chips that they serve in a mini-bag for the kids!)
Friday - Sunday: Cabin!
For more menu inspiration visit Orgjunkie's blog!
Monday: Leftovers from Sunday (taco fixings - reinvent them into a quesadilla or a salad!)
**tip: I make dairy free quesadillas by spreading guac on a tortilla and frying it up with some coconut oil in a frying pan. Tastes great!
Tuesday: Crock pot beef tips (never got to it from last week) with green beens and rice
**recipe is from my trraditional foods menu mailer but you can find lots of recipes here
Wednesday: Grilled skin-on chicken breasts with lemon/olive oil/basil marinade, snap peas and caprese salad
Thursday: Headed to the cabin! (Dinner at Chipotle - great allergy-friendly kids meals! We ask for the kids meal tacos with no shells and let Ben munch on the corn chips that they serve in a mini-bag for the kids!)
Friday - Sunday: Cabin!
For more menu inspiration visit Orgjunkie's blog!
Monday, August 1, 2011
Menu Plan Monday - Menu for Week August 1st
Another busy week on tap for us! We have a couple of nights out and I am trying to layer in some vegetarian meals, as well!
This is my last week of my menu plan with Cooking Traditional Foods. I am thrilled with not only the plans but the education it has provided me with regards to traditional cooking techniques. It has allowed me to learn without being overwhelmed. I still have a long way to go, but these menus have provided my family with a solid base of recipes. I have ventured out to find other resources, as well. I look forward to sharing them with you here!
Monday: Dinner with Grandma and Grandpa Tibesar!
Tuesday: National night out... grass fed burgers (bring your own meat) and salads (pot luck)
Wednesday: Moroccan chickpeas
Thursday: Whole roasted chicken with potatoes and green beans (making more bone broth!)
Friday: Crock pot beef tips (from menu mailer)
Saturday: Hosting our Wine Club Summer Paella Party: Kitchen Window's Paella with a Tres Leches Cake from Cafe Latte (if you have never had this, you MUST order it for your next party!)
Sunday: Ground turkey tacos (make your own taco seasoning via this recipe!) and all the fixings with refried beans
This is my last week of my menu plan with Cooking Traditional Foods. I am thrilled with not only the plans but the education it has provided me with regards to traditional cooking techniques. It has allowed me to learn without being overwhelmed. I still have a long way to go, but these menus have provided my family with a solid base of recipes. I have ventured out to find other resources, as well. I look forward to sharing them with you here!
Monday: Dinner with Grandma and Grandpa Tibesar!
Tuesday: National night out... grass fed burgers (bring your own meat) and salads (pot luck)
Wednesday: Moroccan chickpeas
Thursday: Whole roasted chicken with potatoes and green beans (making more bone broth!)
Friday: Crock pot beef tips (from menu mailer)
Saturday: Hosting our Wine Club Summer Paella Party: Kitchen Window's Paella with a Tres Leches Cake from Cafe Latte (if you have never had this, you MUST order it for your next party!)
Sunday: Ground turkey tacos (make your own taco seasoning via this recipe!) and all the fixings with refried beans
Sunday, July 24, 2011
Menu Plan Week of July 25th
We are back from a wonderful week-long vacation with my family. Returning from vacation always poses a challenge, especially when we cannot just run out and grab a take and bake pizza (or something along those lines) for a quick dinner. I ran to the store and picked up chicken tenders (quick cooking) and quickly marinated them in olive oil, lemon juice and salt and pepper and threw them on the grill. As a side dish, I boiled some rice noodles and tossed them with butter, defrosted frozen peas and fresh basil from my garden for my husband and I. My little guy had peas and noodles tossed with olive oil. All done in about 20 minutes! If you put your mind to it, a quick and healthy meal is not as intimidating as you would think.
I am looking forward to getting back into a routine and putting some delicious, quick and easy meals on the table!
Monday: Crock pot beef roast (add spices of choice and canned, diced tomatoes to the pot, 8 hours on low) with rice and zucchini ribbons (use veggies peel to make ribbons of zucchini, boil for a couple minutes, drain and toss with butter or oil of choice)
tip: prepare crock pot the night before!
Tuesday: Crock Pot Summer Fruited Chicken (from my traditional foods menu planner) with green beans and rice
Wednesday: Leftovers from Monday
Thursday: Pasta, White Beans and Prosciutto (by Mark Bittman via Parents' Magazine - awesome recipe!)
tip: chop cabbage, onion, garlic and prosciutto the night before. Cook noodles the night before as well, if desired)
Friday: Vegetarian Quesadillas with fixings (salsa, guac) and black beans
tip: dairy free - I spread guac between two corn tortillas and fry it up - my little guy loves it this way, dipped in salsa!
Saturday: Grill out - turkey burgers and farmer's market veggies
Sunday: Whole Roasted Chicken with farmer's market veggies (This slow cooker recipe works well!)
I will also be making a, dairy free version of these pops this week with the awesome silicone push pop holders features in the pops recipe from Amazon (see this link). A cheaper, healthier version of go-gurt!
See Orgjunkie's blog on Monday for tons of menu planning inspiration!
I am looking forward to getting back into a routine and putting some delicious, quick and easy meals on the table!
Monday: Crock pot beef roast (add spices of choice and canned, diced tomatoes to the pot, 8 hours on low) with rice and zucchini ribbons (use veggies peel to make ribbons of zucchini, boil for a couple minutes, drain and toss with butter or oil of choice)
tip: prepare crock pot the night before!
Tuesday: Crock Pot Summer Fruited Chicken (from my traditional foods menu planner) with green beans and rice
Wednesday: Leftovers from Monday
Thursday: Pasta, White Beans and Prosciutto (by Mark Bittman via Parents' Magazine - awesome recipe!)
tip: chop cabbage, onion, garlic and prosciutto the night before. Cook noodles the night before as well, if desired)
Friday: Vegetarian Quesadillas with fixings (salsa, guac) and black beans
tip: dairy free - I spread guac between two corn tortillas and fry it up - my little guy loves it this way, dipped in salsa!
Saturday: Grill out - turkey burgers and farmer's market veggies
Sunday: Whole Roasted Chicken with farmer's market veggies (This slow cooker recipe works well!)
I will also be making a, dairy free version of these pops this week with the awesome silicone push pop holders features in the pops recipe from Amazon (see this link). A cheaper, healthier version of go-gurt!
See Orgjunkie's blog on Monday for tons of menu planning inspiration!
Sunday, July 10, 2011
Menu Plan Monday Week of 7/11/11
This will be a busy week for my family, as we leave for the Milwaukee area for a week-long vacation on Friday! Traveling always brings a little bit of additional anxiety for those of us Moms that have kids with food intolerances and allergies. It is all about PLANNING! I make a list of things to pack in a cooler for my little guy that are car-friendly. Some great ideas include cubed summer sausage (we love Thousand Hills - local, grass fed beef) and frozen peas in a travel container, frozen grapes, dried apple chips (I can get a box of individual packs of these at Costco), lunch meat roll ups with a little hummus spread in the middle to "seal" the roll-up, and allergy-free breakfast bars (we like Glutino bars for a special treat).
I will be working a couple of days this week, so I am planning my menus based on that. Quick, easy and crock pot whenever necessary!
Monday: Crock pot pork tenderloin or chops (yes, I pushed these back yet again so that we could have burgers on the grill on Sunday - I'll blame our busy summer schedule for this!) :) with carrots and rice
Tuesday: French Chicken (from my Cooking Traditional Foods Menu Mailer) with polenta and green beans
**TIP: Prep the polenta in an 8x8 baking pan the night before. We use Bob's Red Mill polenta.
Wednesday: Breakfast for dinner - Baked Oatmeal (dairy and egg free using coconut milk, ghee and egg replacer)
***TIP: You can prep this up through the milk mixture and finish making it before baking. Or bake completely the night before, I am positive it would be just as good re-warmed!
Thursday: Whatever is in the pantry/fridge and/or leftovers
Friday - Vacation!
Check out Orgjunkie's blog for more menu planning inspiration!
I will be working a couple of days this week, so I am planning my menus based on that. Quick, easy and crock pot whenever necessary!
Monday: Crock pot pork tenderloin or chops (yes, I pushed these back yet again so that we could have burgers on the grill on Sunday - I'll blame our busy summer schedule for this!) :) with carrots and rice
Tuesday: French Chicken (from my Cooking Traditional Foods Menu Mailer) with polenta and green beans
**TIP: Prep the polenta in an 8x8 baking pan the night before. We use Bob's Red Mill polenta.
Wednesday: Breakfast for dinner - Baked Oatmeal (dairy and egg free using coconut milk, ghee and egg replacer)
***TIP: You can prep this up through the milk mixture and finish making it before baking. Or bake completely the night before, I am positive it would be just as good re-warmed!
Thursday: Whatever is in the pantry/fridge and/or leftovers
Friday - Vacation!
Check out Orgjunkie's blog for more menu planning inspiration!
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