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: