While I have not been active on my blog during the past two years, I felt inclined to post this list of wholesome, allergy-free packaged snacks. My not-so-little guy (5 1/2 now!) started summer camp and with the need for a quick snack that can withstand warmer temps in many cases, I need to resort to some packaged goodies that will keep him full until the next meal but has that convenience factor built in. I am sure many parents out there struggle with this, and I had to do quite a bit of organizing and research to come up with this list. With so many camps and schools being nut free (as well as sports teams, etc), this will come in handy for most parents out there! I strive to keep my list as wholesome and nutritious as possible. I will add to this list as I discover more!
I built in hyperlinks to Amazon or the company's website where I could!
Brothers All Natural Fruit Crisps Variety Pack (can find at Costco, as well)
Enjoy Life Mountain Mambo Seed and Fruit Trail Mix (Snack size! I LOVE these!)
Smart Pop Snack Size Popcorn (Costco has large boxes of snack size bags)
Clif Organic Fruit & Veggie Ropes (I would not encourage these as a snack unto themselves - not filling - but a great "treat" to add to a snack or lunch!)
Annie's Gluten Free/Nut Free Granola Bars (new!)
Oatmeal Cookie
Double Chocolate Chip
Berry Berry (NOTE: these are not certified gluten free but my son, with a wheat allergy, has no problem with them!)
Quackers Gluten Free Cheese Crackers
***this link takes you to a site where you can see stores in MN that they are offered, select your state to find them) - Gluten Free, GMO free, Corn Free, Soy Free Cheese crackers - they taste awesome - great as a sub for the traditional "goldfish" crackers.
Other Snacks:
In addition to these packaged snacks, I also have one of these LunchBots containers that I have successfully used to pack whole foods snacks - particularly apples with Sunbutter (I even blend in a bit of honey and granola (LOVE this brand!) with the Sunbutter to make it special). I used it once this week to pack one of the Annie's granola bars and some grass fed summer sausage for some protein with his morning snack (it was a non-field trip day and I told him to eat it in the morning, as it is out of the fridge for only a couple hours).
Lunches:
For lunch packing, I am indebted to 100 Days of Real Food for the majority of my ideas. I just invested in my first YumBox Panino leak proof lunch container and it is awesome and would fit many cooler lunch boxes (I have seen that they definitely fit in Lands End boxes)!! For Field Trip Days, these PackIt Freezable Lunch Bags (Mini Size is perfect for kids) are amazing - this bag stayed cold all day long in my son's backpack despite blazing heat last week (it was still cool when we got home that evening!)
Inside the PackIt Freezable Lunch Bag, I use the following reusable bags that I love:
Wrap 'N Mat (Best Invention Ever - folds out into a mat for sandwiches, veggies, or whatever you fold inside!)
Neat-O's snack size bags (these are SO durable, they have other sizes but this size works great for crackers, chips, fresh fruit and veggies)
Reuseit Sandwich/Snack Bags (I have had these for years and they are still like new - fit snacks and sandwiches)
Friday, June 12, 2015
Tuesday, January 7, 2014
Fighting and preventing colds and flus naturally!
During the past three years, I have completely changed the way my family eats and I have done a lot of research about building immunity. The healthier my little guy stays, the less asthma episodes we are fighting with inhalers and nebulized steroids. With both my kids in a day care center environment, they are exposed to every virus under the sun. On top of all of this, my son does not get flu shots due to egg allergies. And, since I have done a lot of research of flu shots as a result, my family does not get flu shots anymore. (Note: I am not anti-vaccine - we do follow a modified vaccine schedule for our daughter, and she will receive every other vaccine that is required.) My research has shown that it is absolutely possible to fend off the flu naturally.
Vitamin D
I cannot say enough about the impact vitamin D has had on myself and my family. Leaving in the tundra (Minnesota), vitamin D is crucial especially during the fall, winter and even the spring. I would recommend having your vitamin D levels checked in order to get a gauge as to how much you may need. My son takes 3,000 iu per day (40 lbs), my daughter 1,000 iu (just under 25 lbs) and I take 5,000 iu per day. This is in addition to fish oil, which has additional vitamin D in it.
Fish Oil
Ever since being introduced to Weston A. Price through our natural health practitioners, my son and I have been taking fermented cod liver oil every day. I recommend Green Pasture. My son takes 1/2 tsp. and I take 2 tsp. per day. This stuff is a bit nasty but the Cinnamon Tingle flavor is tolerable. My four year old takes it without a second thought, but he is one of very few that would do so (I did not force this on him, he asked to start taking it and we never looked back). I give my daughter Barlean's Omega Swirl, which comes in a variety of flavors and is delicious! I highly recommend this brand. You can find it at Whole Foods or co-ops (it needs to be refrigerated so I would not recommend purchasing online).
Probiotics and Fermented Foods
In addition to probiotic supplements every day, our family eats a lot of fermented foods. Check out this post for more insight into fermented foods that my family consumes. I make my own sauerkraut (I use Pickl-It jars now) - it is SO easy. It takes about as much time as making a batch of muffins from a preparation standpoint. However, for really good, probiotic rich sauerkraut, it takes about 3 months of fermentation to get great results. If you would rather purchase it, Bubbies is a great brand (for pickles, too)! This is the recipe I follow for sauerkraut.
With all of this being said, I have a few tips to share with you that will give you insight into what we do in our home to fend off colds and flus. (This is in addition to our daily multi vitamin that we take!)
Vitamin D
I cannot say enough about the impact vitamin D has had on myself and my family. Leaving in the tundra (Minnesota), vitamin D is crucial especially during the fall, winter and even the spring. I would recommend having your vitamin D levels checked in order to get a gauge as to how much you may need. My son takes 3,000 iu per day (40 lbs), my daughter 1,000 iu (just under 25 lbs) and I take 5,000 iu per day. This is in addition to fish oil, which has additional vitamin D in it.
Fish Oil
Ever since being introduced to Weston A. Price through our natural health practitioners, my son and I have been taking fermented cod liver oil every day. I recommend Green Pasture. My son takes 1/2 tsp. and I take 2 tsp. per day. This stuff is a bit nasty but the Cinnamon Tingle flavor is tolerable. My four year old takes it without a second thought, but he is one of very few that would do so (I did not force this on him, he asked to start taking it and we never looked back). I give my daughter Barlean's Omega Swirl, which comes in a variety of flavors and is delicious! I highly recommend this brand. You can find it at Whole Foods or co-ops (it needs to be refrigerated so I would not recommend purchasing online).
Probiotics and Fermented Foods
In addition to probiotic supplements every day, our family eats a lot of fermented foods. Check out this post for more insight into fermented foods that my family consumes. I make my own sauerkraut (I use Pickl-It jars now) - it is SO easy. It takes about as much time as making a batch of muffins from a preparation standpoint. However, for really good, probiotic rich sauerkraut, it takes about 3 months of fermentation to get great results. If you would rather purchase it, Bubbies is a great brand (for pickles, too)! This is the recipe I follow for sauerkraut.
Elderberry Syrup
Elderberries have been shown to prevent the flu and shorten the length of the flu. I find that it works extremely effectively to fight colds as well. We do not take it every day, as I find it to be more effective to use it only when I know my kids have been exposed to a specific virus/flu bug or if I see signs of either in them. My 4 year old takes 1 tsp. morning and night if exposed and if I see symptoms I will give him 1 tsp every few hours throughout the day. During an illness, I give him 2-3 tsp. per day. My one year old follows the same protocol except with 1/2 tsp. My husband and I take 2 tsp. when we feel signs of a cold or flu coming on. We have seen amazing results since adding this to our protocol!
Note: I purchase this syrup from Whole Foods. You can make your own, as well. Please note that this kind has honey in it, so not appropriate for children under age one.
Other great flu and cold fighters...
I always have my freezer stocked with bone broth. This is a wonderful post about the benefits of the nutrient-packed broth! I make perpetual broth (link in the post referenced) when we have a cold or flu running through our house. Otherwise I make a batch (24 hours in the crock pot) and freeze it in jars.
I also love this apple cider vinegar tea. It makes me feel better almost instantly! I cannot get my four year old to drink it (YET!) :) but my husband and I agree that it helps soothe a raw throat or cough and move through the cold more quickly.
Note: I purchase this syrup from Whole Foods. You can make your own, as well. Please note that this kind has honey in it, so not appropriate for children under age one.
Other great flu and cold fighters...
I always have my freezer stocked with bone broth. This is a wonderful post about the benefits of the nutrient-packed broth! I make perpetual broth (link in the post referenced) when we have a cold or flu running through our house. Otherwise I make a batch (24 hours in the crock pot) and freeze it in jars.
I also love this apple cider vinegar tea. It makes me feel better almost instantly! I cannot get my four year old to drink it (YET!) :) but my husband and I agree that it helps soothe a raw throat or cough and move through the cold more quickly.
Friday, January 3, 2014
Fast (NOT processed) snacks and more!
Happy New Year! As we enter 2014, one question that I have received messages and comments about via my personal Facebook page and my new Elevate Wellness Facebook page is this: I need new snack and meal ideas that are quick, easy and require little to no prep or clean up. Many say they reach for processed foods to meet all of these requirements, but it doesn't have to be that way!!!
Here is my family's top five snacks, that could also serve as meals on the go!
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| Apple Sandwiches |
1. Apple Sandwiches: A green apple with sunflower seed butter (Sunbutter) is a go-to allergy-friendly snack in our house. Amp it up by thinly slicing the apple, adding a thin spread of nut butter to one slice and then sprinkling some seeds or granola on top of the nut butter. Add another slice of apple and repeat. My four year old thinks this is a fun snack! You could pack these up with some lunch meat roll ups for lunch on the go!
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| Muffins |
2. Granola and Muffins: This does take a little prep, but if you take one hour on the weekend and double or triple a recipe and freeze the extras, this makes an awesome quick snack or compliment to a meal with little fuss on a busy weekday! Check out these granola bars and these granola bites (that can be made grain free using coconut flour!) and this muffin recipe for a good start.
3. Homemade "lunchables": Slice up high quality summer sausage (try Thousand Hills or a brand local to you!), organic, hormone free cheese and clean crackers (try Flackers, Mary's Gone Crackers, or a homemade cracker recipe if you are up for some baking) and add some berries or grapes into a reusable bento box storage container and you have a fun snack or lunch with just a little bit of preparation.
4. Trail mix: We LOVE mixing our own trail mix. This is a fantastic allergy-friendly snacks (add nuts if allergies are not a concern)! This is where the bulk bins at Whole Foods, your local co op or just about any grocery store come in very handy. We add coconut flakes, banana chips, dried cranberries, raisins, pumpkin and sunflower seeds, mini chocolate chips and other fun add ins to make a filling, nutritious snack. Mix a large container that you can scoop into small bags when you are on the go!
5. Fresh cut veggies with dip: This does take a little prep, but spend 15 minutes on a Sunday afternoon cleaning and chopping broccoli, cauliflower, carrots, broccoli, etc and keep it in a bag in the fridge for quick snacks during the week. Add yogurt, hummus, homemade ranch or guacamole to dip (which always makes it more fun)!
Beyond the top 5, smoothies are always an fun and healthy snack! There are so many smoothie recipes to choose from. We add greens and bananas to every smoothie we make in our house. Milk, yogurt and water make up the liquid part of the smoothie and then our frozen organic fruit (peaches and berries - we buy our frozen fruit in large bags from Costco when we can) tops it off.
I'd love to hear about any of your go-to snacks and convenience foods! Enjoy!
Sunday, November 3, 2013
Menu Plan Week of November 4
It was a busy travel weekend for us! This means that we are going into a busy week without my normal weekend preparation time. As an allergy mom, this can be especially chaotic! But between freezer meals and an arsenal of quick and easy recipes, I have what I need to survive with just a quick trip to the grocery store! I would love to hear from you with tips for dinner and meal planning during those weeks when you have little time to prepare! Please share!
Monday - Chicken and rice stir fry (I love using Coconut Secret coconut aminos! Soy free - check it out next time you are at Whole Foods or your co op!). Check out this recipe.
Tuesday - Crock pot beef stew freezer meal (from this awesome ebook!)
Wednesday - Turkey quinoa meatloaf burgers (if you are egg free just omit egg they will turn out fine!). ***i will mix this and then form into burger patties instead of loaves. I will also double recipe, bake all of them and freeze half for a quick weeknight meal later!)
Thursday - leftovers
Friday - chicken quesadillas with raw veggies (using leftover chicken stir fry - quesadillas with Asian flare, why not?!? :)
Saturday - out
Monday - Chicken and rice stir fry (I love using Coconut Secret coconut aminos! Soy free - check it out next time you are at Whole Foods or your co op!). Check out this recipe.
Tuesday - Crock pot beef stew freezer meal (from this awesome ebook!)
Wednesday - Turkey quinoa meatloaf burgers (if you are egg free just omit egg they will turn out fine!). ***i will mix this and then form into burger patties instead of loaves. I will also double recipe, bake all of them and freeze half for a quick weeknight meal later!)
Thursday - leftovers
Friday - chicken quesadillas with raw veggies (using leftover chicken stir fry - quesadillas with Asian flare, why not?!? :)
Saturday - out
Sunday, October 27, 2013
Menu Plan Week of October 27th
It was a busy and beautiful fall weekend for our family here in Minnesota. We spent a lovely afternoon at the apple orchard and jumped in leaves in the front yard while my 11 month old practiced her walking skills. :). I made an apple orchard inspired turkey burger for dinner that was simple and delicious. Recipe is featured below my menu plan - give it a try this week! These would be great leftover too. I love to make double the burgers, grill and freeze the extras. Defrost and warm in the oven for a quick and easy weeknight dinner!
Sunday - Apple and onion turkey burgers with grilled potato slices and spinach salad
Monday - Pumpkin and Sausage Pasta bake (with GF noodles) from the Real Kids Eat Spinach ebook (so many awesome, healthy fall-inspired recipes! A great value!)
Tuesday - Chicken stir fry (using leftover chicken from a whole chicken that I baked a couple of weeks ago)
Wednesday - wing it
Thursday - chicken quesadillas (also using the leftover chicken) with guacamole and raw veggies
Friday - Sunday - out
Apple and Onion Turkey Burgers
1 lb ground turkey (I use turkey thigh)
1 tbsp olive oil
1/2 cup apple, grated or finely chopped (1 small to medium apple)
1/2 cup onion, finely chopped
1 clove garlic, minced
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
Pepper to taste
Mix apple, onion, garlic and spices. Add oil to frying pan. Fry apple and onion mixture until soft. Let cool slightly, add to ground turkey and mix together with hands. Make into 4-5 patties. Grill or fry until cooked through. Serve with Dijon mustard.
Sunday - Apple and onion turkey burgers with grilled potato slices and spinach salad
Monday - Pumpkin and Sausage Pasta bake (with GF noodles) from the Real Kids Eat Spinach ebook (so many awesome, healthy fall-inspired recipes! A great value!)
Tuesday - Chicken stir fry (using leftover chicken from a whole chicken that I baked a couple of weeks ago)
Wednesday - wing it
Thursday - chicken quesadillas (also using the leftover chicken) with guacamole and raw veggies
Friday - Sunday - out
Apple and Onion Turkey Burgers
1 lb ground turkey (I use turkey thigh)
1 tbsp olive oil
1/2 cup apple, grated or finely chopped (1 small to medium apple)
1/2 cup onion, finely chopped
1 clove garlic, minced
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
Pepper to taste
Mix apple, onion, garlic and spices. Add oil to frying pan. Fry apple and onion mixture until soft. Let cool slightly, add to ground turkey and mix together with hands. Make into 4-5 patties. Grill or fry until cooked through. Serve with Dijon mustard.
Saturday, October 26, 2013
Pumpkin Chocolate Chip Scones
As you may know by now, I am a big fan of pumpkin. I love to bake in the fall so pumpkin treats naturally become part of my repertoire. I love taking tried and true recipes and making tweaks to put my own stamp on them. This is a scone recipe that I use frequently during the summer months when fresh berries are in season. I made some changes to it to make it a fall favorite. Pair these will my latest obsession - pumpkin buttered coffee - and you are set for a delicious fall breakfast!
Pumpkin Chocolate Chip Scones (adapted from this recipe)
1 cup brown rice
flour + 1/2 cup sorghum flour
½ cup tapioca flour
1 tablespoon baking powder
¾ teaspoon xanthan gum
½ teaspoon sea salt
1 tsp pumpkin pie spice
½ cup organic palm shortening
1/4 cup maple syrup
½ cup + 2 tablespoons cold non-dairy milk
2 teaspoons vanilla extract
1/2 cup pumpkin puree
1/4 cup chocolate chips (I use Enjoy Life mini chips)
Preheat oven to 425 degrees F.
Place the flours, baking powder, xanthan gum, pumpkin spice and sea salt into a medium mixing bowl and whisk together well. Cut in the shortening with your fingers or a pastry cutter until coarse crumbs are formed.
In a separate small bowl whisk together the syrup, milk, pumpkin puree and vanilla. Add this to the dry ingredients and quickly mix together with a fork or wooden spoon until the dough thickens. Fold in the chocolate chips, being very careful not to over mix.
Drop by the large spoonful onto a cookie sheet and bake for about 15 to 17 minutes, depending on the size of your scone. Makes 6-8 scones.
Pumpkin Chocolate Chip Scones (adapted from this recipe)
1 cup brown rice
flour + 1/2 cup sorghum flour½ cup tapioca flour
1 tablespoon baking powder
¾ teaspoon xanthan gum
½ teaspoon sea salt
1 tsp pumpkin pie spice
½ cup organic palm shortening
1/4 cup maple syrup
½ cup + 2 tablespoons cold non-dairy milk
2 teaspoons vanilla extract
1/2 cup pumpkin puree
1/4 cup chocolate chips (I use Enjoy Life mini chips)
Preheat oven to 425 degrees F.
Place the flours, baking powder, xanthan gum, pumpkin spice and sea salt into a medium mixing bowl and whisk together well. Cut in the shortening with your fingers or a pastry cutter until coarse crumbs are formed.
In a separate small bowl whisk together the syrup, milk, pumpkin puree and vanilla. Add this to the dry ingredients and quickly mix together with a fork or wooden spoon until the dough thickens. Fold in the chocolate chips, being very careful not to over mix.
Drop by the large spoonful onto a cookie sheet and bake for about 15 to 17 minutes, depending on the size of your scone. Makes 6-8 scones.
Sunday, October 20, 2013
Menu Plan Week of 10/20
After being very inconsistent with my posting over the past year, I am so thrilled to share that I have made a newfound commitment to be back to writing on the blog on a weekly basis. I have received so much feedback from so many who use my blog as a resource for recipes and menu planning, it is what motivates me to be back to writing. I am so grateful to my followers here!! And I am so passionate about doing what I can to share my tips and tricks to feeding my family a whole foods, allergy-friendly diet. I speak to friends and acquaintances on an ongoing basis who have struggled with so many of the same things we have when it comes to making dietary changes for their families. I am here to ease the burden just a little and encourage you to stay the course - it is so worth the extra time and effort! And I hope I can help you see that it can be easier than you think, with a little planning!
My plan going forward is to share menu plans as often as I can - I have so many menu plans archived now that it can get a little repetitive but I know that this is one of the most valuable tools for my readers! I also plan to share more recipes and ideas with you to ease the burden of packing lunches, snacks and finding substitutions for processed foods that you are trying to eliminate. I will also be highlighting my favorite blogs and resources that I use on a daily basis.
Some of the food challenges I have been tackling lately revolve around taking more grains out of my diet and my family's diet and feeding my almost 11 month old very close to grain free and organic, whole foods since we introduced solids at 6 months. It has been an interesting journey and I am looking forward to sharing my tips with you. As we introduce simple grains, I have some great ideas and recipes for you!
In the meantime here is our menu plan for this week!
Sunday - Crock pot chili
Monday - Black bean sweet potato quesadillas with kale chips
Tuesday - leftover chili with quinoa macaroni (Chili Mac)
Wednesday - "wing it"
Thursday - Crock pot freezer meal - Honey Apple Chicken Stew
***This recipe is from This awesome mini ecookbook that every mom should have in her arsenal!!!
Friday - Italian meatballs with organic sauce and spinach salad
***after a busy work wheat, a high quality organic marinara sauce does the trick. I have these meatballs stocked in the freezer - just grass fed beef blended with Italian seasonings, bakes and frozen!
Saturday - out
Sunday - Crock pot chili
Monday - Black bean sweet potato quesadillas with kale chips
Tuesday - leftover chili with quinoa macaroni (Chili Mac)
Wednesday - "wing it"
Thursday - Crock pot freezer meal - Honey Apple Chicken Stew
***This recipe is from This awesome mini ecookbook that every mom should have in her arsenal!!!
Friday - Italian meatballs with organic sauce and spinach salad
***after a busy work wheat, a high quality organic marinara sauce does the trick. I have these meatballs stocked in the freezer - just grass fed beef blended with Italian seasonings, bakes and frozen!
Saturday - out
Wednesday, June 26, 2013
Strawberry Coconut Muffins
The recipe I came up with below is anything but that! Fluffy and moist, these strawberry coconut muffins will please everyone in your family. You can sub in any berry and these will turn out delicious. They would be wonderful as part of a brunch spread, as well!
Strawberry Coconut Muffins (makes 10-12 muffins)
2 cups gluten free baking flour mix (I use Bob's Red Mill)
3 tsp baking powder
1/2 tsp salt
3 tbsp sugar (I use sucanat aka whole can sugar)
1/3 cup shredded unsweetened coconut (can be found in baking aisle or bulk aisle)
1 chia egg*
1/3 cup coconut oil, melted
1 cup milk or dairy free milk (use your favorite, I used Good Karma Unsweetened Vanilla Flax Milk from Whole Foods)
1 cup diced fresh organic strawberries (you choose your favorite berry!)
*Chia egg = 1 tbsp chia seeds mixed with 3 tbsp warm water, mix and let stand for 5-10 minutes until gelled
Preheat oven to 400 degrees. Mix flour, baking powder, salt, sugar and coconut together. Add wet ingredients to the bowl and mix thoroughly. Fold in berries. Bake for 20-25 minutes, until toothpick comes out clean. Remove from muffin tin and place on cooling rack. \
Once cool, store in airtight container or freeze and defrost as needed!
Monday, April 22, 2013
Wholesome, Kid-Friendly Breakfast Foods!
I have seen many posts recently about breakfast cereal. Bottom line is, it just isn't good for our kids, no matter how we slice or dice it. I will be the first to admit that I allow some organic, gluten free rice krispies and Enjoy Life chia flax cereal into our home for quick breakfasts here and there (no artificial colors or sweeteners and very low sugar - always sprinkled on top of coconut yogurt) but these are still very processed and do not hold my three year old over for very long... he is hungry again well before snack time!
For many of us, especially those of us who are working moms, we need breakfast to be quick and easy. So, how do we accomplish this in a way that is healthy, wholesome and nourishing for our kids? First off, we need to be planful. The three recipes below will need to be prepared ahead of time. But make a double or triple batch of any of these recipes, stick them in the freezer and defrost as needed and you are good to go for a great breakfast that your kiddos will love.
1. "Chia Crunch Bars"
I have been working to find more easy, allergy free, grain free snack and breakfast options lately. This is a new favorite in our house. I keep these in the freezer at all times now! You can eat them directly from the freezer - chewy and sweet. They do not require any baking - they are raw and grain free! My three year old loves them. On mornings when we need to be out the door at 7:30, I make him a green smoothie and give him one of these to nibble on and he leaves the house for school ready to take on his busy morning at school! This is also a great post workout snack or on the go breakfast for you busy moms and dads out there!
I double this recipe and press it into an 8x8 baking pan. Stick it in the freezer for 20 minutes, pull it out and cut into squares. Put the squares in a container or Ziploc bag in the freezer (they will not stick together as long as you keep them frozen).
I add 1/2 cup of shredded coconut and about 1/8 cup (give or take) Enjoy Life mini chocolate chips to this recipe.
Click here for the recipe!
2. I am blessed to live down the street from a very like-minded mama who is also always coming up with wonderful new breakfast and snack ideas while living with dietary restrictions similar to ours. It is so nice to be able to exchange food and recipes. Thanks to her, I have come to love this new breakfast/snack recipe. They taste like oatmeal cookies but are totally guilt free. You can easily play with this recipe and add your favorite dried or fresh fruit or seeds to this recipe.
Oatmeal Bakes
1/3 cup coconut oil
3 mashed bananas
1 cup dried cranberries
1 tsp vanilla
1 tablespoon honey
2 cups rolled oats
Mash bananas in bowl. Then add all other ingredients. Mix and let sit for about 15 minutes. Place onto cookie sheet (greased or use silpat or parchment paper) and bake 20-24 minutes or so, until golden brown. Let cool. Makes about 25.
Optional add ins:
Chocolate chips
Diced apples
Sunflower seeds
Pumpkin seeds
Raisins
Cinnamon
If I add an optional add in I take out some of the cranberries.
3. Quinoa Banana Muffins
I just discovered this recipe (omit nuts if nut free). It is one of the best allergy free muffin recipes that I have made thus far. You can do add ins with this one too - raisins, dried cranberries, mini chocolate chips, etc. Makes 15 muffins. These are great served with a ham or turkey lunch meat roll-up and a little fresh fruit. I sometimes add a little sunflower seed butter to the top for an extra filling breakfast!
For many of us, especially those of us who are working moms, we need breakfast to be quick and easy. So, how do we accomplish this in a way that is healthy, wholesome and nourishing for our kids? First off, we need to be planful. The three recipes below will need to be prepared ahead of time. But make a double or triple batch of any of these recipes, stick them in the freezer and defrost as needed and you are good to go for a great breakfast that your kiddos will love.
1. "Chia Crunch Bars"
I have been working to find more easy, allergy free, grain free snack and breakfast options lately. This is a new favorite in our house. I keep these in the freezer at all times now! You can eat them directly from the freezer - chewy and sweet. They do not require any baking - they are raw and grain free! My three year old loves them. On mornings when we need to be out the door at 7:30, I make him a green smoothie and give him one of these to nibble on and he leaves the house for school ready to take on his busy morning at school! This is also a great post workout snack or on the go breakfast for you busy moms and dads out there!
I double this recipe and press it into an 8x8 baking pan. Stick it in the freezer for 20 minutes, pull it out and cut into squares. Put the squares in a container or Ziploc bag in the freezer (they will not stick together as long as you keep them frozen).
I add 1/2 cup of shredded coconut and about 1/8 cup (give or take) Enjoy Life mini chocolate chips to this recipe.
Click here for the recipe!
2. I am blessed to live down the street from a very like-minded mama who is also always coming up with wonderful new breakfast and snack ideas while living with dietary restrictions similar to ours. It is so nice to be able to exchange food and recipes. Thanks to her, I have come to love this new breakfast/snack recipe. They taste like oatmeal cookies but are totally guilt free. You can easily play with this recipe and add your favorite dried or fresh fruit or seeds to this recipe.
 |
| Use an ice cream scoop to make pack a tight, round scoop of the mixture |
Oatmeal Bakes
1/3 cup coconut oil
3 mashed bananas
1 cup dried cranberries
 |
| Oatmeal Bakes |
1 tablespoon honey
2 cups rolled oats
Mash bananas in bowl. Then add all other ingredients. Mix and let sit for about 15 minutes. Place onto cookie sheet (greased or use silpat or parchment paper) and bake 20-24 minutes or so, until golden brown. Let cool. Makes about 25.
Optional add ins:
Chocolate chips
Diced apples
Sunflower seeds
Pumpkin seeds
Raisins
Cinnamon
If I add an optional add in I take out some of the cranberries.
3. Quinoa Banana Muffins
I just discovered this recipe (omit nuts if nut free). It is one of the best allergy free muffin recipes that I have made thus far. You can do add ins with this one too - raisins, dried cranberries, mini chocolate chips, etc. Makes 15 muffins. These are great served with a ham or turkey lunch meat roll-up and a little fresh fruit. I sometimes add a little sunflower seed butter to the top for an extra filling breakfast!
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| Quinoa Banana Muffins |
Wednesday, March 6, 2013
I'm back!
I am finally back to blogging! It has been a long but necessary hiatus with the birth of our baby girl! It has been an extremely busy few months. I am looking forward to getting back to sharing my meal plans, recipes and wellness ideas with you!
With two children in the house, a part time job and all of the other normal household responsibilities on my plate, my menu plan strategies have shifted a bit. A dear friend of mine and I have decided to focus more energy on freezer meals - I did this before the birth of my baby (see my last blog post) and they saved me during my maternity leave! If all else failed, I could defrost one and pop it in the crock pot. Preparing them is simple - you add the meat and veggies raw and freeze it, then defrost overnight and pop it in the crock pot for a wholesome meal at dinnertime. All working parents should invest some time in this. I made 3 recipes and my friend made 3 - we doubled them so each of us had 6 ziploc bags with the meals inside and swapped so that we each had 6 different meals. It took me a total of two hours to prepare 3 recipes (6 meals). So in 4 hours, you could have 12 meals (6 different recipes) to use throughout the month!
So, I will be dedicating some of my blog posts to freezer meals (both for the crock pot and for the stove/oven) and I will add them to my recipes page. Have any of you made freezer meals for the crock pot or otherwise? What works for you? I'd love more ideas!
Freezer meals for this month (I am missing one recipe and will post soon)!
Cilantro Lime Chicken
Italian Beef (last recipe in link, other freezer meals posted here too!)
Cranberry Pork Roast (I made this with homemade cranberry sauce and less than half the sugar called for in this recipe - I used sucanat)
Cajun Roasted Turkey Breast
Marmalade Curry Chicken
With two children in the house, a part time job and all of the other normal household responsibilities on my plate, my menu plan strategies have shifted a bit. A dear friend of mine and I have decided to focus more energy on freezer meals - I did this before the birth of my baby (see my last blog post) and they saved me during my maternity leave! If all else failed, I could defrost one and pop it in the crock pot. Preparing them is simple - you add the meat and veggies raw and freeze it, then defrost overnight and pop it in the crock pot for a wholesome meal at dinnertime. All working parents should invest some time in this. I made 3 recipes and my friend made 3 - we doubled them so each of us had 6 ziploc bags with the meals inside and swapped so that we each had 6 different meals. It took me a total of two hours to prepare 3 recipes (6 meals). So in 4 hours, you could have 12 meals (6 different recipes) to use throughout the month!
So, I will be dedicating some of my blog posts to freezer meals (both for the crock pot and for the stove/oven) and I will add them to my recipes page. Have any of you made freezer meals for the crock pot or otherwise? What works for you? I'd love more ideas!
Freezer meals for this month (I am missing one recipe and will post soon)!
Cilantro Lime Chicken
Italian Beef (last recipe in link, other freezer meals posted here too!)
Cranberry Pork Roast (I made this with homemade cranberry sauce and less than half the sugar called for in this recipe - I used sucanat)
Cajun Roasted Turkey Breast
Marmalade Curry Chicken
Wednesday, October 24, 2012
Pre-Baby Freezer/Bulk Cooking and Baking Plan
I know I have not been extremely diligent about my menu plans lately, for that I apologize! Life is moving at a fast pace with the baby arriving in 6 weeks. Whether you will have a new little one in your house soon or if you know you are in for a crazy couple of months with the holidays right around the corner, you may be interested in my plan, outlined below. Because I have a child with food allergies, I have to be extra planful when it comes to mealtime. With a newborn, I realize I will not have any time during the first 4-6 weeks to be cooking, so the plan below will help relieve me of my kitchen duties, at least for a little while! Outside of this plan, I am trying to be conscious as I cook on a day to day basis - if I make a big pot of soup, for example, I freeze and label it to add to my stockpile. The more bulk cooking I do now, the better off I will be!
It is critical that I also have snacks and whole food meals on hand to nourish my body, since breastfeeding takes so much effort and energy! I plan to have nourishing snacks (recipes also linked below) that I can pull out of the freezer to defrost or quickly warm up as I pass through the kitchen.
I hope this plan helps you and your family during the busy months ahead!
Plan:
Week 1: Prepare Crock Pot Pulled Pork
Week 2: Prepare Chickens/Bone Broth
Week 3: Prepare Marinara Sauce (Use your favorite sauce recipe, freeze in 2 cup portions, easy to defrost and add to bulk sausage, shredded or frozen veggies, etc. to ladle over noodles)
Week 4: Prepare Sloppy Joes and Chicken Nuggets
Snacks: Schedule a kid-less day/weekend, dedicated to baking and cooking.
Prepare crock pot meals (add all ingredients to Ziploc bags and freeze) on baking day/weekend 3-4 weeks prior to my due date
Snacks for Mommy
Lactation Muffins (makes two dozen!)
Breakfast Sandwiches (I'll use thin sliced nitrate-free ham to make them a little more compact)
Stock freezer with frozen fruit for smoothies!
Snacks for the Family
Allergy-friendly granola (2 batches)
Pumpkin Muffins 2 batches
Personal Size Oatmeal Bakes (sub with flax eggs) 2 batches
Crock Pot Dinners (freeze, defrost, into crock pot, done!)
Healthy Mama BBQ Chicken
Italian Beef (scroll for recipe)
Flank Steak Fajitas
Other Dinners:
Crock Pot Pulled Pork (separate into two bags, freeze flat)
Two whole chickens, roasted and meat shredded, separate into 2 cup portions (for quesadillas, soup, etc). I'll make two batches of bone broth from the chickens.
Marinara Sauce for freezer
Super Sloppy Joe's
Chicken Nuggets
***Make a list of all of the groceries you will need for your baking/cooking day so you have everything on hand. Each week during the plan outlined above, make sure you add the things to your list that you will need to prepare the recipes as outlined.
It is critical that I also have snacks and whole food meals on hand to nourish my body, since breastfeeding takes so much effort and energy! I plan to have nourishing snacks (recipes also linked below) that I can pull out of the freezer to defrost or quickly warm up as I pass through the kitchen.
I hope this plan helps you and your family during the busy months ahead!
Plan:
Week 1: Prepare Crock Pot Pulled Pork
Week 2: Prepare Chickens/Bone Broth
Week 3: Prepare Marinara Sauce (Use your favorite sauce recipe, freeze in 2 cup portions, easy to defrost and add to bulk sausage, shredded or frozen veggies, etc. to ladle over noodles)
Week 4: Prepare Sloppy Joes and Chicken Nuggets
Snacks: Schedule a kid-less day/weekend, dedicated to baking and cooking.
Prepare crock pot meals (add all ingredients to Ziploc bags and freeze) on baking day/weekend 3-4 weeks prior to my due date
Snacks for Mommy
Lactation Muffins (makes two dozen!)
Breakfast Sandwiches (I'll use thin sliced nitrate-free ham to make them a little more compact)
Stock freezer with frozen fruit for smoothies!
Snacks for the Family
Allergy-friendly granola (2 batches)
Pumpkin Muffins 2 batches
Personal Size Oatmeal Bakes (sub with flax eggs) 2 batches
Crock Pot Dinners (freeze, defrost, into crock pot, done!)
Healthy Mama BBQ Chicken
Italian Beef (scroll for recipe)
Flank Steak Fajitas
Other Dinners:
Crock Pot Pulled Pork (separate into two bags, freeze flat)
Two whole chickens, roasted and meat shredded, separate into 2 cup portions (for quesadillas, soup, etc). I'll make two batches of bone broth from the chickens.
Marinara Sauce for freezer
Super Sloppy Joe's
Chicken Nuggets
***Make a list of all of the groceries you will need for your baking/cooking day so you have everything on hand. Each week during the plan outlined above, make sure you add the things to your list that you will need to prepare the recipes as outlined.
Tuesday, October 9, 2012
Menu Plan Week of 10/8
It's better (very) late than never! My little guy's birthday is tomorrow - he will be three years old!!! I just cannot believe how time has flown by! It is a time of reflection for me, as it has now been exactly two years since his food allergy diagnosis and about 18 months since his first major asthma episode. We continue to manage all of this with diet, supplements, and Western medicine as needed.... and he is such a trooper! I am so proud of him each day - even as an almost three year old he has been forced to process how he is "different" than other kids in so many ways, and he takes it all in stride and uses reasoning skills to do so that put him well beyond that of an average three year old. He takes his supplements (a 5 minute morning and evening routine) without batting an eye. And his little sense of humor and constant state of activity keep us on our toes.
I am looking forward to another year of fun and wellness with my little man.... and the little lady that will grace us with her presence come December! :)
Here is our menu plan this week!
Monday: Butternut Squash and Sausage Soup (DF version with coconut milk, I did not strain it, just used the immersion blender - delicious and tons leftover! I used Ferndale Market Italian Turkey Sausage - my favorite local sausage!)
Tuesday: Chicken "Hurry" with green beans (Use just 2 tbsp maple syrup or honey, no sugar. I also only use 1/2 cup of organic ketchup. And bone-in chicken breast)
Wednesday: Birthday quesadillas with raw veggies
Thursday: Baked Oatmeal
Friday: OUT
Saturday: Birthday Party leftovers (grass fed burgers, grass fed beef hot dogs, potato salad, corn chips and salsa, fruit, veggies)
Sunday: TBD (I have all eyes on the birthday party, can't really plan past Saturday!) :)
I am looking forward to another year of fun and wellness with my little man.... and the little lady that will grace us with her presence come December! :)
Here is our menu plan this week!
Monday: Butternut Squash and Sausage Soup (DF version with coconut milk, I did not strain it, just used the immersion blender - delicious and tons leftover! I used Ferndale Market Italian Turkey Sausage - my favorite local sausage!)
Tuesday: Chicken "Hurry" with green beans (Use just 2 tbsp maple syrup or honey, no sugar. I also only use 1/2 cup of organic ketchup. And bone-in chicken breast)
Wednesday: Birthday quesadillas with raw veggies
Thursday: Baked Oatmeal
Friday: OUT
Saturday: Birthday Party leftovers (grass fed burgers, grass fed beef hot dogs, potato salad, corn chips and salsa, fruit, veggies)
Sunday: TBD (I have all eyes on the birthday party, can't really plan past Saturday!) :)
Monday, September 24, 2012
Menu Plan Week of 9/24
It is a busy week (as usual these days) in our house, so it is critical for us to plan our meals ahead of time. I am loving this fall weather, so a roast is definitely in order. I have a couple new recipes to try thanks to some Facebook feedback, but I am going to try the one linked below first, with a few substitutions. It looks so delicious and comforting for a fall day!
I realize I did not post a menu plan last week, so to make up for it I am posting the easiest, most delicious chili recipe that I whipped together last night. See below the menu plan for all of the details. It was SO good and the best part - you can put it together in one pot in about 15 minutes, let it simmer for another 45 minutes and it turned out so flavorful! Add some organic blue corn tortilla chips on the side or crumbled over it - the perfect fall/football watching dinner! This would also be a great freezer meal - defrost and warm up in a pan before serving!
Monday: Hot dogs, kale chips, gf bread (Mommy is out!)
Tuesday: Crock Pot Beef Roast (no steak sauce, I'll add raw cane sugar for the 1 tsp. called for)
Wednesday: Crock Pot Risotto (this is definitely a meal to make on a day off, as it only takes a couple of hours, but lots of hands-off time which I love!)
Thursday: Leftovers
Friday: Quesadillas (with leftover roasted chicken from the freezer and lots of grated veggies, use Daiya dairy free/soy free cheese if needed - we use Food For Life Brown Rice tortillas).
Saturday: Simple grill out
Sunday: Out
Quick and Easy Veggie and Turkey Chili (adapted from We Are Not Martha's blog)
Servings: 4 big bowls!
2 tbsp coconut oil
1 C onion, chopped
1 C carrot, grated
1 C zucchini, grated
1 jalapeno, chopped (seeds in or out, depending on how spicy you want it)
1 clove garlic, chopped
2.5 T chili powder
1 T cumin
1 tsp salt
1 lb ground turkey (pastured preferred)
2 T organic tomato paste
1 can organic black beans, drained & rinsed or 1.5 C frozen pre-cooked black beans
3 C organic vegetable broth (I use Pacific brand)
Melt oil. Add and saute onion, carrot, zucchini and jalapeno until soft. Add garlic and continue to saute for 1-2 minutes. Add spices, saute for 1-2 minutes. Add ground turkey and saute/break it up until cooked through. Add tomato paste and mix. Add broth and beans. Bring to a boil and then down to a gentle simmer for 45 minutes, stirring occasionally. The chili will thicken up significantly during this time, but continue to simmer until desired consistency is reached. Serve with your favorite toppings!
I realize I did not post a menu plan last week, so to make up for it I am posting the easiest, most delicious chili recipe that I whipped together last night. See below the menu plan for all of the details. It was SO good and the best part - you can put it together in one pot in about 15 minutes, let it simmer for another 45 minutes and it turned out so flavorful! Add some organic blue corn tortilla chips on the side or crumbled over it - the perfect fall/football watching dinner! This would also be a great freezer meal - defrost and warm up in a pan before serving!
Monday: Hot dogs, kale chips, gf bread (Mommy is out!)
Tuesday: Crock Pot Beef Roast (no steak sauce, I'll add raw cane sugar for the 1 tsp. called for)
Wednesday: Crock Pot Risotto (this is definitely a meal to make on a day off, as it only takes a couple of hours, but lots of hands-off time which I love!)
Thursday: Leftovers
Friday: Quesadillas (with leftover roasted chicken from the freezer and lots of grated veggies, use Daiya dairy free/soy free cheese if needed - we use Food For Life Brown Rice tortillas).
Saturday: Simple grill out
Sunday: Out
Quick and Easy Veggie and Turkey Chili (adapted from We Are Not Martha's blog)
Servings: 4 big bowls!
2 tbsp coconut oil
1 C onion, chopped
1 C carrot, grated
1 C zucchini, grated
1 jalapeno, chopped (seeds in or out, depending on how spicy you want it)
1 clove garlic, chopped
2.5 T chili powder
1 T cumin
1 tsp salt
1 lb ground turkey (pastured preferred)
2 T organic tomato paste
1 can organic black beans, drained & rinsed or 1.5 C frozen pre-cooked black beans
3 C organic vegetable broth (I use Pacific brand)
Melt oil. Add and saute onion, carrot, zucchini and jalapeno until soft. Add garlic and continue to saute for 1-2 minutes. Add spices, saute for 1-2 minutes. Add ground turkey and saute/break it up until cooked through. Add tomato paste and mix. Add broth and beans. Bring to a boil and then down to a gentle simmer for 45 minutes, stirring occasionally. The chili will thicken up significantly during this time, but continue to simmer until desired consistency is reached. Serve with your favorite toppings!
Saturday, September 8, 2012
Menu Plan week of 9/10
I have been away for quite awhile and hope to be back almost every week with menu plans for the new school year!
We are expecting a baby girl in early December, which means life around here has become pretty busy. So I will do what I can to keep up with posts, as I know many of you value the menu plans to make your lives a little easier this week!
I will also be posting my prep plan for freezer cooking before baby arrives. I am 100% dedicated to keeping nutritious, whole foods on my table even in the crazy month or two following the birth of our child, especially since we will be in the midst of cold and flu season. I'll be checking the co-op for specials on meat so that I can stock up and plan around the deals for my freezer/batch cooking!
If any of you have great recipes that can be frozen and then defrosted or placed right in the oven with delicious results, please let me know! Also, please check out my recipes page - I have updated it with dinner ideas, some new baked goodies and breakfast recipes!
Here is our menu plan for this week!
Monday: GF/DF Chicken and Veggie Nuggets with sweet potato fries and greens
Tuesday: Out
Wednesday: Leftover Chicken Nuggets with salad (before swim lessons!)
Thursday: Crock Pot Beef Stew (I make this without the potatoes) with rice
Friday: Pizza night with salad
Saturday: Crock Pot Chicken with veggies and corn on the cob
Sunday: Grill out!
We are expecting a baby girl in early December, which means life around here has become pretty busy. So I will do what I can to keep up with posts, as I know many of you value the menu plans to make your lives a little easier this week!
I will also be posting my prep plan for freezer cooking before baby arrives. I am 100% dedicated to keeping nutritious, whole foods on my table even in the crazy month or two following the birth of our child, especially since we will be in the midst of cold and flu season. I'll be checking the co-op for specials on meat so that I can stock up and plan around the deals for my freezer/batch cooking!
If any of you have great recipes that can be frozen and then defrosted or placed right in the oven with delicious results, please let me know! Also, please check out my recipes page - I have updated it with dinner ideas, some new baked goodies and breakfast recipes!
Here is our menu plan for this week!
Monday: GF/DF Chicken and Veggie Nuggets with sweet potato fries and greens
Tuesday: Out
Wednesday: Leftover Chicken Nuggets with salad (before swim lessons!)
Thursday: Crock Pot Beef Stew (I make this without the potatoes) with rice
Friday: Pizza night with salad
Saturday: Crock Pot Chicken with veggies and corn on the cob
Sunday: Grill out!
Wednesday, July 25, 2012
Menu Plan week of 7/25
Menu for this week! Easy and lots of leftovers, great for busy summer days and evenings!
Monday: Out!
Tuesday: Super Sloppy Joes (decrease sugar to just a couple tbsp, I use rapadura)
Wednesday: Leftovers
Thursday: Baked Chicken with Summer Veggies (sub chicken broth for wine) served over pasta or rice
Friday: Quesadillas using leftover chicken from Thursday, salad
Saturday: BBQ with friends
Sunday: To be determined (hope to make it to farmers market on Saturday for inspiration!)
Monday: Out!
Tuesday: Super Sloppy Joes (decrease sugar to just a couple tbsp, I use rapadura)
Wednesday: Leftovers
Thursday: Baked Chicken with Summer Veggies (sub chicken broth for wine) served over pasta or rice
Friday: Quesadillas using leftover chicken from Thursday, salad
Saturday: BBQ with friends
Sunday: To be determined (hope to make it to farmers market on Saturday for inspiration!)
Sunday, July 15, 2012
Menu Plan Week of 7/16
After a wonderful Fourth of July vacation in northern Minnesota and a great visit from my parents this past week, we are back into a routine of work and school. My summer menu plans overall tend to be a lot more simple than in the fall and winter, but now that I am back to working three right hour days per week, I have to be especially conscious of what I plan to prepare on work days. It may means crock pot recipes, using leftovers to create a new meal, or a very simple meat/veggie/grain type of meal that I can throw together in 30-45 minutes. I always try to plan ahead for prep work that can be done the night before, as well. If you have tips and recipes to share that address the need for quick an easy meals on work days that still adhere to a whole foods diet, please share in the comments or on the Just One Bite fan page on Facebook (see the link on the right side of my blog).
Here is our menu for this week:
Monday: Homemade marinara with pasta, salad and raw veggies (I'll be making enough to fill 4-5 family serving size mason jars to freeze!)
Tuesday: Crock Pot Chicken
Tip: Use a whole chicken, cut up into pieces and rub with Dijon mustard. Add one cup of broth and your favorite veggies to the pot. Sprinkle with salt and pepper. Cook on low for 8 hours. Serve with rice or potatoes.
Wednesday: Tuna brown rice casserole (from one of my new favorite cookbooks - Allergy-friendly Food for Families - click here!)
Tip: Cook rice the night before
Thursday: Leftover Chicken and veggie nuggets with cauliflower poppers
Friday: Leftovers
Saturday: Out!
Sunday: BBQ - meat, veggies, corn, fruit (hoping to make it to farmers market sometime this week to make Sunday BBQ even that much better!)
Here is our menu for this week:
Monday: Homemade marinara with pasta, salad and raw veggies (I'll be making enough to fill 4-5 family serving size mason jars to freeze!)
Tuesday: Crock Pot Chicken
Tip: Use a whole chicken, cut up into pieces and rub with Dijon mustard. Add one cup of broth and your favorite veggies to the pot. Sprinkle with salt and pepper. Cook on low for 8 hours. Serve with rice or potatoes.
Wednesday: Tuna brown rice casserole (from one of my new favorite cookbooks - Allergy-friendly Food for Families - click here!)
Tip: Cook rice the night before
Thursday: Leftover Chicken and veggie nuggets with cauliflower poppers
Friday: Leftovers
Saturday: Out!
Sunday: BBQ - meat, veggies, corn, fruit (hoping to make it to farmers market sometime this week to make Sunday BBQ even that much better!)
Monday, June 25, 2012
Fourth of July snacks and treats!
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| Who needs a sugar-laden 4th of July flag cake when you can put together a beautiful platter like this?! Credit: Party City website |
We are looking forward to some much needed R&R during the 4th of July week! As you can imagine, there is a LOT of planning that happens when we head to a cabin in the north woods with a child with food allergies. Epi-pens, benedryl and supplements aside, we also want to provide him with nourishing foods and a few treats! I hope you find some of these recipes and links to be helpful as you plan your long weekends or week-long trips!
Planning is critical to a realxing vacation - make grocery lists far in advance, especially if you will need to stop at more than one store to get what you need. Pack plenty of snacks for the road, as well!
Some treats that we will be making....
Rice Krispie Treats (nut free, gluten free, egg free, soy free, wheat free)
Golden Honey Graham Crackers (nut free, gluten free, egg free, soy free, wheat free, dairy free)
**we made these last night and froze them for the trip, only sub in was whole cane sugar, you can cut the sugar in half if you would like to. They turned out wonderful! They will be great for s'mores! Try these out with a homemade marshmallow recipe and some chocolate sweetened with stevia!)
Some snack ideas that you can make ahead (travel well in a cooler!):
Allergy friendly granola bars - make this, and double the recipe (it will still fit on one pan when you bake it)! SO easy and travels really well. Great snack when boating and picnic-ing! Add coconut and flaxseed meal to bump up the nutrition!
Cowboy Caviar - this makes a huge batch and it always a hit! Great for dipping organic blue corn tortilla chips (we like Trader Joe's or Garden of Eaten' chips)
Allergen-free hummus - I like to sub in olive oil for the water for more flavor (you may need a little more than 2 tbsp. of olive oil for desired consistency). I recommend adding fresh herbs. And double the recipe, it is great as a dip or sandwich spread!
If your family enjoys Chex mix, here is a dairy-free, nut free version. I will skip this, but this is a great sub in for the bag from the grocery store that is fully of crappy ingredients you don't need to be eating. use real butter if you are not dairy free!
How about some strawberry lemonade sweetened with stevia to wash it all down?! YUM.
Last but not least, a great lazy morning breakfast idea...
Allergy-free Maple Waffles - a family favorite of ours! Add some berry sauce on top for a special treat!
Menu Plan Week of June 25
As I peruse the selection of local and organic produce at the farmers market and co-op, it is safe to say we are well into the summer! Maybe more so than normal with the very warm spring that we had! Yum, I just want to buy a little bit of everything. I prepared snap peas from the farmers market to go with dinner last night, dropped them in boiling water for 2 minutes, rinsed them under cold water and then gave them a quick stir fry with olive oil, salt and pepper. They were beautiful and sweet. If you do go to a farmers market, I challenge you to purchase one thing that you have never prepared before - rainbow chard, snap peas, a new herb, etc. and give it a shot! It is almost impossible to ruin wonderful produce, so you can't hurt a thing by trying something new!
We will be headed on a family vacation next week, so our plan is pretty simple. Enjoy!
Monday: Pasta with homemade marinara (from the freezer) mixed with bulk Italian sausage and spinach; salad
Tuesday: Baked chicken breasts with hashbrowns and green beans
Wednesday: Winging it
Thursday: Black Bean Sweet Potato Quesadillas with salsa (just discovered the Trader Joe's organic red tomatillo salsa - SO delicious!)
Friday - Happy Vacation!
Stay tuned for a post with some great links for 4th of July snacks and treats! :)
We will be headed on a family vacation next week, so our plan is pretty simple. Enjoy!
Monday: Pasta with homemade marinara (from the freezer) mixed with bulk Italian sausage and spinach; salad
Tuesday: Baked chicken breasts with hashbrowns and green beans
Wednesday: Winging it
Thursday: Black Bean Sweet Potato Quesadillas with salsa (just discovered the Trader Joe's organic red tomatillo salsa - SO delicious!)
Friday - Happy Vacation!
Stay tuned for a post with some great links for 4th of July snacks and treats! :)
Sunday, June 17, 2012
Menu Plan Week of 6/18
Happy Father's Day! I hope you are all enjoying time with family today! We had a fun little brunch with my husband's family at our new house, which finally feels like home rather than a house we live in!
I have a few great new recipes I will be trying this week (see Monday, Wednesday and Thursday). They look tasty, we'll see what my little guy thinks!
Monday: GF DF Chicken and Veggie Nuggets with Kale Chips
Tuesday: Pasta with homemade red sauce (from the freezer), Italian Turkey Sausage (Ferndale Market - local and so tasty!); salad
Tip: Make a pasta bake the night before, pop it in the over when you arrive home!
Wednesday: Quinoa Burgers with fresh veggies and homemade ranch dip (if you are DF, serve with your favorite dip or dressing! You could also use a vegan mayo and mix the spices with that!)
Tip: Prep the burger mixture the night before, chill, and make into patties and bake right before dinnertime
Thursday: Spicy Sweet Pork Tacos with the fixings (salsa, guac, peppers, black beans, etc) and salad
Tip: Grill the pork the night before, shred pork and dinner is all but ready to serve!
Friday: Winging it (leftovers)
I have a few great new recipes I will be trying this week (see Monday, Wednesday and Thursday). They look tasty, we'll see what my little guy thinks!
Monday: GF DF Chicken and Veggie Nuggets with Kale Chips
Tuesday: Pasta with homemade red sauce (from the freezer), Italian Turkey Sausage (Ferndale Market - local and so tasty!); salad
Tip: Make a pasta bake the night before, pop it in the over when you arrive home!
Wednesday: Quinoa Burgers with fresh veggies and homemade ranch dip (if you are DF, serve with your favorite dip or dressing! You could also use a vegan mayo and mix the spices with that!)
Tip: Prep the burger mixture the night before, chill, and make into patties and bake right before dinnertime
Thursday: Spicy Sweet Pork Tacos with the fixings (salsa, guac, peppers, black beans, etc) and salad
Tip: Grill the pork the night before, shred pork and dinner is all but ready to serve!
Friday: Winging it (leftovers)
Sunday, June 3, 2012
Menu Plan Week of June 4
It was a busy summer weekend for us! Lots of outside fun and my hubby and I even sneaked in a date night!
So, I'll cut to the chase... here is our menu plan for the week.
Monday: Grilled turkey tenderloins with broccoli and cilantro rice (I will have my hubby throw these on the grill with the shrimp packets tonight, might as well get some extra use out of the grill being fired up!)
Tuesday: Panzanella Salad (bread salad) for hubby and I - I will add fresh spinach; I will make a spinach salad for my little guy along with some leftovers from last night.
Wednesday: Super Sloppy Joes with Cauliflower Poppers
TIP: Brown the ground beef the night before and throw all of the ingredients in the slow cooker, turn it on in the morning!
Thursday: Leftovers
Friday: Grilled Brats with a salad (can't go wrong!) :)
Saturday: Out
Sunday: Out
So, I'll cut to the chase... here is our menu plan for the week.
Monday: Grilled turkey tenderloins with broccoli and cilantro rice (I will have my hubby throw these on the grill with the shrimp packets tonight, might as well get some extra use out of the grill being fired up!)
Tuesday: Panzanella Salad (bread salad) for hubby and I - I will add fresh spinach; I will make a spinach salad for my little guy along with some leftovers from last night.
Wednesday: Super Sloppy Joes with Cauliflower Poppers
TIP: Brown the ground beef the night before and throw all of the ingredients in the slow cooker, turn it on in the morning!
Thursday: Leftovers
Friday: Grilled Brats with a salad (can't go wrong!) :)
Saturday: Out
Sunday: Out
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