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.