Beans and Rice

This is a quick and easy meal. I always have cooked hamburger on hand, so this is done as fast as I can cook the rice (20 mins). 

Even my boys who are always. starving. to. death. can wait 20 mins! 

Beans and Rice

1 1/2 c. uncooked rice 

1 can of red kidney beans, drained and rinsed

1 can of corn, drained (or frozen, thawed)

1 can of stewed tomatoes (I chop the tomatoes up while they're still in the can)

~1/2 lb. of cooked hamburger 

salt, to taste

pepper, to taste

garlic powder, to taste

Cook rice and mix with rest of ingredients in a bowl.  Enjoy! 

Gluten Free Dairy Free Secret Pumpkin Waffles

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

Do you love pumpkin, like me and pretty much everyone else in the world?

I am a huge fan. Pumpkin everything! Yum. 

Thus we must have some pumpkin waffles, right?
(Since my son was diagnosed as anaphylactic to pumpkin, we now use "secret" pumpkin.) 

Gluten Free Dairy Free "Pumpkin" Waffles 

3 cups milk of choice (I use coconut milk)

3 cups Old Fashioned, or rolled, oats

1 cup of sweet potato puree (or pumpkin, if tolerated) 

4 Tbsp. light (in taste, not calories or fat) olive oil 

2 eggs 

2 tsp. baking powder

1 tsp. pumpkin pie spice 

1/2 tsp. salt

2 tsp. vanilla 

Put all ingredients in blender and blend until very smooth. Batter will be thin, but as it sits for a few minutes, it will thicken up. Cook in hot, well greased, waffle iron. (I use coconut oil to grease the waffle iron.  It works fantastic and is also a stable fat when exposed to heat. Reapply oil after every couple of waffles.)

*This is the same recipe as my waffle recipe, just pumpkin version. 

Gluten Free Dairy Free Corn Bread

Is the whole world frozen over, or is it just here?  

My goodness, we are having quite the winter. 

I pretty much want to eat soup for every meal and that means I just have to have some wonderful corn bread to go with it. 

My kids are thrilled when I make this corn bread.  

Gluten Free Dairy Free Corn Bread 

3/4 c. all purpose gluten free flour*

3/4 c. cornmeal 

1/4 c. sugar (can use less, if desired)

1 tsp. salt

1 1/2 tsp. baking powder 

1 tsp. baking soda 

2 eggs 

1 1/4 c. milk of choice (I use coconut or rice)

1/4 c. light (in taste) olive oil 

Preheat oven to 375* and oil a 9 x 9" baking pan.  Stir dry ingredients (flour, cornmeal, sugar, salt, baking powder, and baking soda). In another bowl whisk together wet ingredients (eggs, milk, oil).  Add wet ingredients to dry ingredients and stir until combined.  Bake 25-30 minutes.  

Enjoy! 

*I just use whatever AP GF flour is found at Costco, and this always turns out wonderfully! 

Pumpkin Pie Spice

Would you like to make your own pumpkin pie spice? 

• Yes, you would. Cause why would you buy it, when you can make it in two seconds? 
• I keep a little jar made, ready to go in my cupboard. 
• 

Pumpkin Pie Spice 

4 Tbsp. cinnamon 

4 tsp. ginger

2 tsp. cloves 

2 tsp. nutmeg 

Gluten Free Dairy Free Waffles

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

Waffles.  Delicious, no? 

But I can never make them fast enough. I barely get one cooked, and the pigs children oink it up eat it before the next one is even done. 

Whatchagonnado? 

(Buy 3 more waffle irons, that's what. At least that is what I dream about.) 

Gluten Free Dairy Free Waffles 

3 cups milk of choice (I use coconut milk)

3 cups Old Fashioned, or rolled, oats

4 Tbsp. light (in taste, not calories or fat) olive oil 

2 eggs 

2 tsp. baking powder

1/2 tsp. salt

2 tsp. vanilla 

Put all ingredients in blender and blend until very smooth. Batter will be thin, but as it sits for a few minutes, it will thicken up. Cook in hot, well greased, waffle iron. (I use coconut oil to grease the waffle iron.  It works fantastic and is also a stable fat when exposed to heat. Reapply oil after every couple of waffles.)

*I make two batches of this for my crew.  It gives everyone plenty to eat, with some wonderful leftovers. My gluten and yeast free boys love to make sandwiches with the leftovers. 

Gluten Free Dairy Free Nut Free Granola

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

Do you like granola? 

Granola seems to be one of those things that people either love or hate. 

But listen, guys. This is not your store bought, dry, icky, boxed granola. 

This is yummy. It's basically like eating delicious oatmeal cookies for breakfast. 

That doesn't sound bad, right? Right. 

Gluten Free Dairy Free Granola

2 c. of coconut oil (you can use less, it will make the granola a little drier, depending on how much you use) 

1 1/2 c. honey 

10 c. of oats (I use old fashioned, or rolled, oats)

4 c. of oat flour (oats ground to flour in your blender)

2 tsp. cinnamon 

Your choice of add-ins. We use: 

raisins or craisins

chia seeds
unsweetened coconut flakes

hemp hearts*

(Before allergies we would always add almonds, walnuts, or sunflower seeds. Try those, if tolerated.) 

Preheat oven to 300*.  Heat oil and honey on stove until very hot, but do not boil. 

In a large bowl, mix the oats, oat flour, cinnamon, and any add-ins.  Pour hot oil and honey over flour/oat mixture and stir until well combined. 

Pour granola mixture into two 9 x 13 pans, and cook for 15-18 mins.  Allow to cool.  Serve with milk of your choice, or on top of (allergy safe) yogurt, with fruit, or even by itself! 

When completely cooled I store it in two gallon ziplock bags, in my pantry. I try to be careful to preserve the clumps when transferring it, since they are super yummy! 

*One more thing:  I remember some time ago, having a discussion with my sister about hemp hearts. We were discussing all the weird people that ate them and aren't they basically just drugs, anyway!?!?  ha ha ha 

Before long my boys were diagnosed with being allergic to all tree nuts and peanuts.  It was then I discovered that hemp hearts are not a drug (ha) and that they are quite nutritious and also a good nut substitute, as they tend to have a slightly nutty flavor.  I guess the moral is . . . never say never!

Chicken Garden Salad

This recipe is perfect for: 

*preparing something fast

*not heating up your kitchen (in the summer)

*getting lots of nutritious veggies in

*looking beautiful (the food, not you. . . although, it probably helps that too! ha) 

 *making everyone happy 

Chicken Garden Salad

In large bowl combine:

chicken (I use canned if I am in a big hurry, but cook your chicken any way you'd like and chop or shred it up) 

can of black beans, drained 

can of corn, drained (or defrosted frozen corn)

olives, chopped 

Then add any veggies you like: 

lots of lettuce (spinach, kale, red leaf, etc.)
chopped up broccoli
chopped up cauliflower 

carrots 

celery

tomatoes

bell peppers, any or all colors

cucumbers 

green onions

avocados

Anything else you like! 

Add any dressing you can tolerate. (Which is different for everyone in this house!)

Gluten Free Dairy Free Blueberry Muffins

 Time for a little breakfast, don't you think? How about a blueberry muffin?

 Gluten Free Dairy Free Blueberry Muffins

4 c. gluten free flour (white rice flour also works)  

1/2 c. sugar

2 Tbsp. + 2 tsp. baking powder

2 tsp. salt

4 eggs

2 c. milk of choice (I use coconut)

1/2 c. light olive oil (light in taste, not calories or fat)

2 c. (or so) blueberries (fresh or frozen works) 

Cinnamon and sugar, for the tops (if desired) 

Preheat oven to 425*.  Mix the dry ingredients (flour, sugar, baking powder, and salt)in one bowl.  Mix the wet ingredients (eggs, milk, and oil) in another. Add the wet to the dry and mix just until combined.  Fold in the blueberries. Fill each muffin cup about 2/3 full. Top with cinnamon and sugar, if desired. 

Cook for 15-20 mins until the edges are slightly browned.

Enjoy!

Chicken Fried Rice- Gluten and Yeast Free

You know what? I am such a veggie person that when I see fried rice, I start brainstorming how many veggies I can fit into it. 

Veggies for the win! 

This is fantastic with ham, but if you can't have ham (yeast) like us, then just use chicken! It's great either way. 

Chicken Fried Rice

1.5 cups of uncooked rice*

2 chicken breasts

3 carrots 

2 celery 

1 - 2 cups chopped broccoli (Peas are a good substitute, if tolerated. They are not, for us.)

4 eggs 

2/3 c. of GF soy sauce*

1/3 c. water

1 1/2 Tbsp brown sugar

olive oil 

salt, to taste

pepper, to taste

garlic, to taste 

Cook the rice. Meanwhile chop up the chicken and cook in large skillet, until done.  Finely chop (in food processor) the carrots and celery and add to skillet.  Cook a few minutes, until softened. Crack eggs into skillet and continue stirring until cooked.  Add chopped up broccoli and cook till softened.  Add cooked rice to chicken and veggies, stirring while continuing to cook.  

Mix soy sauce, water, and brown sugar in small bowl.  Stir until starting to dissolve then add to rice and chicken.  Add a few swirls of olive oil to rice and season with salt, pepper, and garlic. 

*Leftover rice is perfect for this recipe if you happen to have some or if you can remember to cook it the day before. It makes a great fried rice texture. If, like me, you can not think about dinner the day before, then no worries.  

*See picture below for a Gluten Free Yeast Free soy sauce. 

This brand of soy sauce is the only kind we use. It is both Gluten free and Yeast free: 

Pork Potato Skillet

 This yummy meal reminds us for some reason of camping and making tin-foil dinners. 

We LOVE camping so this is a good thing!! 

Pork Potato Skillet

4-5 medium sized potatoes, chopped into bite size pieces

4 carrots, chopped into bite size pieces

3 Tbsp. olive oil 

3 cups pork chops, cubed 

2 c. frozen corn

1 tsp. dried chives (optional)

1 tsp. dried basil

garlic, to taste

salt, to taste

pepper, to taste 

1/2 c. of water

Heat oil in large skillet.  Add potatoes and carrots and cook until tender, 5-10 minutes. Add the rest of the ingredients.  Stir well and cover, turning down the heat so it simmers.  Simmer for 20-25 minutes, until pork is cooked through. 

If you don't have carrots, just add another potato or two. 

Mexican Rice-Gluten and Dairy Free

 This is an old family recipe, one I grew up with and have always loved. It is simple to make and it is always a huge hit with kids.  

I love it even more now, since the only change I had to make with our new way of eating was to leave out the cheese.  

Awesome! 

We were low on veggie toppings this day. No olives even!

Mexican Rice - Gluten and Dairy Free 

1 lb. of ground beef

2 cloves of garlic (or use powdered)

3 small cans of tomato sauce

1 1/2 tsp. of oregano 

1 1/2 tsp. cumin

1 1/2 tsp. salt

2 Tbs. sugar

1 1/2 c. uncooked rice

Frito chips 

lettuce

tomato

olives

green onions

avocados 

Cook rice.  While it is cooking, brown the meat and add garlic.  Add tomato sauce, spices and sugar.  Add cooked rice to sauce. Simmer. Serve over Frito chips.  Top with lettuce, tomato, olives, green onions, avocados, etc. 

Yum! 

Easy Shepard's Pie - Gluten and Dairy Free

 Shepard's Pie is a favorite of mine. It is easily adapted to be gluten and dairy free and I can shove as many veggies into it as I want! 

My kind of recipe! 

Easy Shepard's Pie- Gluten and Dairy Free

1 lb. or so of ground beef

3-4 carrots

2-3 celery 

mushrooms

corn

green beans

1 c. of chicken broth 

1/4 c. cold water with 2 tbsp of corn starch (arrowroot powder works great too)

salt, to taste

pepper, to taste

4 -5 potatoes or sweet potatoes 

Cook potatoes or sweet potatoes in microwave or oven, and set aside. 

Brown the meat in a skillet. Chop up carrots and celery very small, or shred both in food processor.  Cook in skillet until softened. Add other veggies, mushrooms, corn, green beans, or any other veggies you desire. Season with salt and pepper.  

Add broth and bring to slight boil.  Mix cold water and corn starch until smooth and then add to meat and veggies.  Bring back to slight boil.  

Place hamburger mixture in casserole dish.  Smash or chop cooked potatoes up and lay on top of meat and veggies. 

It's delicious with sweet potatoes! 

Fast and Easy Gluten Free Dairy Free Secret Pumpkin Pancakes

These pancakes are awesome because they are gluten, and dairy free (grain free too!) AND they are super fast and easy. 

Plus, the kids love them.  Hits all the important points, right? 

As another added bonus, they are really good for you! 

Since my son was diagnosed as anaphylactic to pumpkin, we have started using "secret pumpkin".

Gluten Free Dairy Free Secret Pumpkin Pancakes

12 eggs 

2 cups of sweet potato puree (or 1 can (15 oz) of pumpkin , if tolerated)
4 Tbs. chia seeds*

1 1/2 tsp. cinnamon 

1/2 tsp. salt

1 tsp. vanilla 

Add all ingredients to blender and blend until evenly combined.  Cook on heated, greased skillet.  As all gluten free pancakes, these do better when kept a little smaller.

(*You can make these without chia seeds and they are still great.  The chia seeds just add volume to the pancakes and make them seem more "bready".  Plus they add awesome nutrients, antioxidants, fiber, and healthy fats! Win win!) 

Gluten Free Dairy Free Meatloaf

My dearest mother taught me that you eat with your eyes, and therefore all meals should have lots of color in them. 

For that reason alone I have a love/hate relationship with this meal. 

It tastes SO GOOD! But it is so darn UGLY! 

In the end the taste wins out. Plus it is immensely easy prep for such a nice meal. Just remember to start early. 

Gluten Free Dairy Free Meatloaf

1 1b. or so of ground beef

1 egg 

3/4 c. quinoa flakes (use oats if you can tolerate them, we can not) 

chopped onion, to taste 

salt, to taste

pepper, to taste

garlic, to taste 

Combine all ingredients in bowl until well incorporated.  Put into a loaf pan. Cook for 1 hour at 350*. 

At the same time and in the same oven cook some potatoes and a butternut squash. 

Baked Potatoes

Scrub and poke potatoes all over and place directly on oven rack. 

Butternut Squash

Wash and slice in half.  Clean out strings and seeds. Place face down on a cookie sheet. When done cooking scoop out of shell.  Eat with brown sugar (as my hubby does) or with salt (as I do). 

Gluten Free Dairy Free Yeast Free Breadsticks

These breadsticks are insanely easy and fast. 

My teenager said they are better than Olive Garden's! 

These things pretty much qualify them as being the best. food. in. the. world. 

Gluten Free Dairy Free Yeast Free Breadsticks

1/3 cup of light (in taste, not fat) olive oil

1 1/4 c. Gluten Free flour (I use Pamela's Bread Mix)

2 tsp. sugar

2 tsp. baking powder 

1 tsp. salt

2/3 c. milk of choice (I use coconut milk)

Put olive oil in 9 x 13 pan and set aside. Measure all ingredients into a bowl and stir just until dough ball forms.  Coat with more flour and knead about 10 times on floured board. Roll out till about 1/2" flat and cut it into 1" wide strips.  Add strips to 9 x 13 pan, coating both sides in the oil.  Arrange strips close together and cook for 15 mins at 450*. 

Gluten Free Dairy Free Hawaiian Haystacks - Instant Pot too!

EDIT: Instant Pot version below - using frozen chicken! Also you can cook rice in the instant pot at the same time! 

My kids adore this recipe. 

I have nothing else to say. 

Just . . . make it. 

Gluten Free Dairy Free Hawaiian Haystacks

3-4 boneless, skinless chicken breasts, chopped 

3 Tbs. olive oil

2 c. chicken broth 

2 c. milk of choice (I use coconut or rice)

2 tsp. garlic powder

2 tsp. salt

1/4 -1/2 tsp. pepper 

1/4 c. arrowroot powder(This is used as a thickener. You could sub corn starch.)
1/2 c. cold water

Cook chicken breasts in oil. (Alternately you could boil them, then chop up and add. I have also successfully used canned chicken which makes it super fast!) Add broth and milk, whisking together.  Add spices. Put arrowroot powder in a small bowl and slowly whisk in cold water until it is smooth and lump free.  Add to the sauce and stir until incorporated. Add spices.  Simmer while whisking until sauce thickens.

Instant Pot Hawaiian Haystacks - Gluten and Dairy Free

*Add frozen chicken, broth, rice milk, and spices to instant pot.
(**If you want to cook your rice in the IP also, see below for directions.) 
*Cook on High Pressure (manual) for 15 minutes, then Quick Release pressure.
*When pressure has all released, remove chicken and shred.
*Before returning to pot, turn on "sauté" function.
*In small bowl whisk arrowroot powder and cold water till smooth.
*Add to broth/milk mixture and whisk.
*Return chicken to pot.

If you want to cook your rice in the Instant Pot at the same time:
* After adding chicken, broth, milk and spices to the Instant Pot, place your trivet on top of the frozen chicken.
*Place an oven safe bowl on top of trivet.
*Add 3 cups of rice and 4 1/2 cups of water to bowl.
*Continue with IP directions above.  
PEASE NOTE:  This will cook your rice perfectly for this meal, but you will get some broth in the rice, so it will be slightly flavored.  (In case you wanted rice leftover for another meal and didn't want it flavored with broth.)

Serve over rice, topped with:
*diced tomatoes
*bell peppers
*pineapple (don't skip the pineapple!)
*corn
*olives
*green onions
*chopped up spinach (or other greens)
*diced raw mushrooms
*mandarin oranges
*finely chopped carrots
*any other veggies you can find! 

*For added nutrition, cook your rice in broth, in place of the water. 

Gluten Free Dairy Free Zucchini Cookies

Have I mentioned that cookies are my favorite ever?!

I love, love, love this recipe and so do all the kids.

 They are crispy on the edges and soft in the middle. Pretty much cookie perfection. 

Gluten Free Dairy Free Zucchini Cookies

3 c. of gluten free flour (I use Pamela's Bread Mix)

2 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

1 3/4 c. sugar

2 heaping cups shredded, unpeeled zucchini

1/2 c. light (in flavor, not calories) olive oil

2 eggs

Combine everything in a bowl until well incorporated. It will seem very dry at first, but the zucchini will moisten it right up in a minute or two. 

Grease cookie sheets.  Bake at 350* for 20-25 mins, depending on how crunchy you want the edges.  We love them a little crunchy here! 

Crock Pot Dairy Free Rice Pudding -Two Ways!

Rice pudding is a major favorite around here. 

The hubby's sweet and perfect Grandma made it for us regularly and in her honor we try to eat it as often as possible. In fact, in this house rice pudding is a breakfast food! 

I was thrilled when I was finally able to replicate Grandma's version in a crockpot, allergy safe way. 

If you only have 4 hours use this method:

Crock Pot Dairy Free Rice Pudding

6 cups of milk of choice (I use rice and/or coconut milk or some water)

2 cups rice 

1/4 cup sugar

1/4 tsp. salt

1  cup raisins 

1 tsp. cinnamon

1 tsp. vanilla 

1 cup of milk of choice (I use rice milk) 

Add all ingredients to crock pot, except the last 1 cup of milk. Stir to combine. Cook on high for 4 hours.  Stir in remaining cup of milk before serving. Add additional milk as needed and top with spoonful of brown sugar, if desired.

If you have more time, or want to cook it overnight, use this method:

Crock Pot Dairy Free Rice Pudding

4 cups of milk of choice (I use rice and/or coconut milk)
4 cups of water
1 1/2 cups of brown rice
1/4 c. sugar
1/4 tsp. salt
1 c. raisins
1 tsp. cinnamon
1 tsp. vanilla
1 c. of milk of choice (I use rice milk)

Add all ingredients to crock pot, except the last 1 cup of milk. Stir to combine.  Cook on low for 8 hours.  Stir in remaining cup of milk before serving.  Add additional milk as needed and top with a spoonful of brown sugar, if desired. 

Healing Soup

It's that time of year again . . . germs everywhere, everyone getting sick. 

You need this soup. 

Garlic has antibacterial, antiviral, and anti-cancer benefits. It is also has fantastic cardiovascular benefits. 

Celery is known for its anti-inflammatory benefits and its ability to protect the digestive tract against inflammation. Of course it also has plenty of antioxidants in it as well. 

Carrots are rich in antioxidant nutrients, unique phytonutrients, and are full of digestive tract-supporting fiber which means they have great anti-cancer benefits for colon cancer. 

Tomatoes are absolutely loaded with antioxidants.  They are also firmly linked to a reduction in heart disease, lowering cholesterol, LDL cholesterol and triglycerides.  

Cabbage is pretty much a health superstar.  It is well known in the use of cancer prevention, and sometimes in cancer treatment. It is rich in antioxidants, is anti-inflammatory, and is rich in glucosinolates (anti-cancer nutrients). 

Potatoes are rich in potassium, calcium, iron, magnesium, phosphorus, sulphur, and copper.  They are also good sources of Vit B6 which is important for your brain cells, nervous system activity, and cardiovascular health. 

Homemade broth is known for supporting healthy digestion, reducing joint pain and inflammation, promoting strong, healthy bones and healthy hair and nails, inhibiting infection, and fighting inflammation. 

Kale is known for lowering your risk for cancer, and specifically for bladder, breast, colon, ovary, and prostate cancer. Kale is full of antioxidants, anti-inflammatory nutrients, and glucosinolates (anti-cancer nutrients). 

Still reading? To sum it up . . . YOU NEED THIS SOUP! 

Healing Soup

3 frozen chicken breasts

3 cloves of fresh garlic, chopped

1-2 celery sticks, finely chopped

3-4 carrots, finely chopped 

3-4 medium tomatoes chopped (or a can of diced tomatoes) 

4-5 cups of thinly sliced and chopped cabbage 

4-5 potatoes, cut up 

1 tsp sage

1 tsp basil

1 tsp oregano

1 tsp parsley
Salt and pepper to taste

6 (or more) cups of broth 

2 large kale leaves, chopped until tiny(or 1-2 cups of chopped spinach) 

Add all ingredients to crock pot, except kale, and cook on low for 8-10 hours or high for 5-6 hours, until chicken is done. Shred chicken when done. Before eating stir chopped up kale into soup and cook for a few mins. 

*Alternately you can boil the chicken then chop it up. Cook celery and carrots in some oil in bottom of large soup pan, for 3-5 mins. Add the rest of the ingredients, except kale and bring to boil. Reduce heat so it's still boiling, but not as high. Cook until potatoes are done, 30-45 mins. Add kale just before eating, cooking for a few mins.

Gluten Free Dairy Free Yeast Free Pizza

Making pizza that is gluten free, dairy free, and yeast free is no small feat! 

But everyone wants to have pizza on Friday, right? So forge ahead we will! 

Gluten Free Dairy Free Yeast Free Pizza Crust

2 c. gluten free flour (I use Pamela's Bread Mix, with no yeast included) 

2 tsp. baking powder 

1/4 tsp. salt

1/4 tsp. italian seasoning

2 tbsp. olive oil 

1 1/2 c. water 

Mix all ingredients in a bowl until combined. The dough will be sticky.  Spread it onto a very well oiled cookie sheet or pizza pan.  It's best to also sprinkle cornmeal on it. Use water on your fingers to keep from sticking too much. 

Bake at 425* for 20 mins. Add sauce and toppings and bake about 15 minutes until toppings are ready. 

Simple Pizza Sauce: 

8 oz. can of tomato sauce 

basil, to taste

oregano, to taste

parsley, to taste

garlic, to taste

salt, to taste

pepper, to taste

See how easy that was? 

Gluten Free Dairy Free Yeast Free Pizza Toppings: 

(no cheese, no aged or cured meats) 

ground beef

chicken, shredded or canned 

tomatoes, sliced

mushrooms (fresh or canned)

peppers, green, yellow, red, and/or orange

olives

green onions

spinach leaves 

any other veggies

Everyone loves this! And it is great to enjoy pizza night again. 

Green Pancakes- Gluten Free Dairy Free

One of my main goals in life is to give my children veggies for breakfast. 

Lucky kids, right?!

I don't try to hide the veggies or trick them into eating them.  We unabashedly proclaim our love for veggies and have discussions regularly about how veggies make you strong, healthy and smart and sugar makes you sick, weak, and wimpy. 

They LOVE these green pancakes!  

This day I made a simply plum syrup by cooking up whole plums (skin on) and mixing it with a teeny bit of syrup. Yum! 

Green Pancakes

1 1/2 c. of quinoa flakes or buckwheat cereal or groats (use oats if you can tolerate them. We can not.)

9 eggs 

3 heaping cups of spinach leaves

3 ripe bananas 

3 tbsp. water

4-5 tbsp. chia seeds

1 tsp. cinnamon 

1 tsp. vanilla 

Combine all ingredients in blender and blend until smooth. Cook on greased griddle until browned and cooked through.  

*Like many flourless pancakes these do better if you keep the size of them smaller. 

Some times we want Monster Pancakes! 

Add blueberry's for an extra kick of nutrition and to make cool looking Monster Pancakes (purple and green): 

BEST Gluten Free Dairy Free Oatmeal Chocolate Chip Cookies

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

I have spent SO MUCH TIME trying to find the best GF, DF Chocolate Chip cookies. I have had many, many failures.

As a child that grew up with homemade cookies all my life, this was pretty much equal to parenting failure for me.  

Alas, I finally came to the end of my journey.  

I have finally created a GF, DF, NF, ALL THE THINGS FREE cookie that everyone loves. 

Gluten Free Dairy Free Oatmeal Chocolate Chip Cookies

2 1/4 c. Oats (I use old fashioned, also known as rolled oats) 

2 c. brown rice flour

1 c. hemp hearts (slivered almonds can be substituted, if nuts are tolerated)

1/2 c. unsweetened shredded coconut

3/4 c. sugar

1 1/2 tsp cinnamon

2 tsp salt 

1 c. dairy free chocolate chips 

1 egg 

3/4 c. light (in taste) olive oil 

1/4 c. molasses 

1 1/4 c. rice milk

Stir together oats, rice flour, hemp hearts, coconut, sugar, cinnamon, salt, and chocolate chips.  In another bowl mix the egg, olive oil, molasses, and rice milk. Add wet ingredients to dry ingredients, stirring just until combined. 

Cover dough and refrigerate for 5-15 minutes, until it is easy to handle.  Cook on greased or lined cookie sheets and cook at 350* for 20-25 mins, until lightly browned.  Let sit on sheet for 2-5 mins then transfer to rack to cool.  

To retain the cookies nice crunch, store these in the fridge in a ziploc bag. 

Cookies for everyone!!!

Skillet Pork Chops

Sometimes I get grumpy about having to brown meat. I like to just plop it in and go. 

I have issues people.  Issues.  

This recipe is great, even with no browning of the meat. 

Skillet Pork Chops

3 thick boneless pork chops

1 1/4 c water 

2/3 c uncooked rice

1 can of corn (15 oz), drained

1 can of diced tomatoes (14.5 oz), undrained

1 can of sliced mushroom (6.5 oz) (or use fresh, if have them), drained

1 tsp basil 

1 tsp salt

1/4 tsp pepper

garlic, to taste

Slice pork chops into large chunks, about 1.5 inches by 1 inch. In skillet, combine water and rice.  Place pork chop chunks on top of rice. Top pork chops with corn, tomatoes, mushrooms, and spices.  Bring to a boil. Cover and reduce heat to low. Cook for 20-25 minutes until pork is cooked through and rice is done. Stir and enjoy.

Recipe adapted from www.kidswithfoodallergies.org

Gluten Free Dairy Free Brownies

 We make these brownies often and share them with everyone, even the gluten and dairy eating kind.  

Everyone always raves about them.  After they have tried them we tell them there is a secret ingredient in them. 

Until recently no one had ever guessed the secret ingredient!  After many guesses our friend Ken (with help from his wonderful wife) was able to guess it! 

Black beans, people.  They have black beans in them. Healthy and delicious! 

Gluten Free Dairy Free Brownies

2 cans of black beans, drained and rinsed

1 c. of light* olive oil 

4 eggs 

1/2 c. cocoa 

1 1/3 c. sugar

2 tsp. vanilla 

1 c. all purpose Gluten Free flour* 

1 tsp. baking powder 

1 tsp. salt 

Dairy Free Chocolate Chips 

Blend the black beans and olive oil in the blender until pureed.  Add the eggs, cocoa, sugar and vanilla and blend until smooth. Add flour, baking powder and salt and blend if you can.  Finish mixing it with a spoon until incorporated.  Add as many chocolate chips as you see fit.   Mix.  

Pour into greased 9 x 13 pan.  Top with more chocolate chips (or DF chocolate chunks, as shown in the picture)  Bake at 350* for 20-25 mins. 

Enjoy! 

*"Light" olive oil means light in taste, not light in calories or fat. 

*I just use whatever AP GF flour is found at Costco.  Probably any all purpose GF flour would work fine in this recipe, though I have not tried all of them. 

Broth - Instant Pot and Crock Pot

EDIT: Instant Pot version below

Broth. The darling of the foodie world.  

But the fact remains:  it is a real food, that has been cooked for hundreds of years.  It has real food benefits. It is supremely more healthy than anything you can buy in the store and it's extremely easy to make. 

Plus, my kids hate broth from powders, cans and cubes. But they LOVE this broth. 

I make it regularly and use it in many, many recipes. 

Broth: 

1.  Place your bones (any kind, though I normally use chicken or turkey bones) in the crock pot 

2.  Add 2-3 celery stalks, washed and roughly chopped

3.  Add 3-4 carrots, washed and roughly chopped

4. Cover bones and veggies with water, until about 1 inch from the top of crock pot

5.  Add two tablespoons of apple cider vinegar 

6.  Cover the pot and set on low

7. Let cook at least 12 hours before using 

8.  Strain and use as needed 

9. Replace water after using it. Keep doing this until you are tired of it. 

*I often will keep this broth going for a week or so. I use it for dinners at night or just strain it all out and refill it and keep it going.  

*I divide it up into containers that I freeze and use as needed.  Just remember to keep space at the top of your containers for expanding in the freezer. 

*I use this broth for cooking soups, chili, or stews. I also use it for cooking rice or for sauces. 

EDIT: 

I have started making this broth in my instant pot.  I love it much more! It is simpler and produces a great broth.  I can get so much done in much less time.  It is the best! 

Instant Pot Broth 

1.  Place your bones (any kind, though I normally use chicken or turkey bones) in the Instant Pot

2.  Add 2-3 celery stalks, washed and roughly chopped

3.  Add 3-4 carrots, washed and roughly chopped

4. Cover bones and veggies with water to the maximum fill line

5.  Add two tablespoons of apple cider vinegar 

6.  Cook on "manual" for 120 mins.
7. I do two batches with this method, using the same bones, twice.
8. Use a natural release on the IP, letting the pressure come down naturally.

Secret Pumpkin Baked Oatmeal

***One of my children has become severely allergic to oats...so while I do make this for the rest of the family occasionally, I don’t do it very often.***

My mom made the best breakfasts growing up.  There wasn't much cold cereal around. Most days were homemade oatmeal, muffins, cream of wheat, pancakes, homemade granola. . . all the good stuff.  

Basically, my mom was the coolest. 

Pumpkins grown in my garden! But canned pumpkin in the recipe because . . . #aintnobodygottimeforthat  

Since my son was diagnosed as anaphylactic to pumpkin, we now use "secret pumpkin". 

Secret Pumpkin Baked Oatmeal

6 cups old fashion oats 

 3/4 c. brown sugar (feel free to cut down if you want. I do often.)

 4 tsp. baking powder

1 tsp. salt

2 tsp. cinnamon

1/4 tsp. nutmeg

4 tsp. vanilla

1/2 heaping cup of applesauce

2 cups of water

2 c. of sweet potato puree (or 1- 15 oz can of pumpkin, if tolerated) 

cinnamon and sugar (for sprinkling on top)

Just put all ingredients in a 9 x 13, and mix it well, straight in the pan. 

Sprinkle top with cinnamon and sugar. 

Bake at 350* for 40 minutes. 

Serve like cake, or in a bowl with milk.  I always ask my kids "Do you want it cakey or milky?" They choose. Everyone is happy. 

Veggie Snack

 These crazy food allergies have turned me into a major planner, if nothing else.  Good, right? 

I have to plan every single meal or food that gets consumed, including after school snacks. It takes me hours each week to plan food.  

But if I don't plan something, everyone stares at me with wanting eyes that say, "What are we supposed to eat?" and mouths that say, "I'm staaaaarving!" Plus, you know my 3 boys? Hungry. All. The. Time. 

I present to you, one of our after school snacks.

Everyone approves of this yummy platter. 

Brownie Cookies

Cookies. And ice cream. 

My two favorite desserts.  

Also, arguably the two hardest things to recreate in GF/DF/Everything Free form. 

These got rave reviews from everyone. 

Brownie Cookies:

3 c. powdered sugar 

2/3 c. unsweetened cocoa powder

1/4 tsp. salt

3 large egg whites, room temperature 

1 Tbsp vanilla extract

2 c. chocolate chips* 

Whisk powdered sugar, cocoa, and salt.  Whisk in egg whites and vanilla. This will result in a thick, brownie like fudgey batter.   Stir in chocolate chips. 

Spoon onto cookie sheets in small mounds.  Chill for 5 minutes to keep them from spreading too much while baking. 

Bake at 350*, for 14 mins or until tops are glossy and lightly cracked. 

*Any time I use chocolate chips, they are, of course, dairy free. 

Taco Salad

 You know what? I LOVE Mexican food. Love it.  I would eat it every single day, if I could.  

For the sake of my family, who may get bored, I refrain.  Alas . . . the struggle is real. 

Another super quick meal, for those busy nights: Taco Salad

(this recipe is more of a throw it all together recipe, then one with specific measurements. Just do what looks good to you!)

Taco Salad: 

Make a giant normal salad:

lettuce 

cucumber

tomato 

carrot
celery

corn 

mushrooms(fresh, no canned)

green onions
olives

any other veggies you want

For the sauce: 

A can of red kidney beans, drained and rinsed.

~1/2 cup of salsa 

ground beef, cooked and cooled 

8 oz. can of tomato sauce 

My five year old's plate: 

Serve the sauce on top of the salad, with tortilla chips on the side. Or on top of the chips. Whatever makes ya happy. 

Yum. 

*Why are all these pictures out of focus? I have no idea, but probably the same reason we ate on paper plates that night and also why I made taco salad in the first place! A busy, hectic night! #aintnobodygottimeforthat