Instant Pot Minestrone - Gluten and Dairy Free

This recipe calls for some Balsamic Vinegar and some fresh spinach to be added at the end, after cooking.  

But I'll tell you what . . .I forget about 70% of the time (including the day I took these pics!)!  When everyone's hungry and we are in a rush to go 389 different places and there are 6 kids talking my ear off. . . it's a miracle I even made dinner! 

Don't be like me: add the spinach and balsamic.  

But if you do forget . . . just know it will still taste fantastic! 

Instant Pot Minestrone - Gluten and Dairy Free 

1 large carrot, chopped

1 large celery, minced 

1 medium zucchini, chopped 

onion, to taste 

garlic, to taste

2 t. basil

1 t. oregano

3/4 t. thyme

30 oz. diced tomatoes 

4 c. broth 

1 can red kidney beans, drained and rinsed 

1 can great northern beans, drained and rinsed 

1 c. uncooked GF pasta (we use macaroni or penne) 

2 bay leafs 

2 c. chopped spinach 

1 t. balsamic vinegar 

Add all ingredients except the spinach and balsamic vinegar to the instant pot.  Cook on high pressure for 8 minutes.  Quick release the pressure then add the spinach and balsamic vinegar (if you remember, ha!).  

Enjoy! 

Creamy Pork Fettuccine - Gluten and Dairy Free

Do you ever just throw things together and make a meal and then everyone really likes it?  You ask them if they would like to have it again some day and they say yes!
Then you feel proud and move on with your life and completely forget about the meal and how you made it. 

This literally happens to me all. the. time.

I am trying to do better.  Hence . . . this meal.  I made it.  They loved it.  I wrote it down.  I even posted it!

We're moving up in the world people! 

Creamy Pork Fettuccine - Gluten and Dairy Free

12 oz GF fettuccine

1 pound ground pork 

onion, optional 

garlic (to taste)

salt (to taste)

pepper (to taste)

1 - 2 cups green beans 

 *

1 T. DF butter 

1 1/2 cups rice milk 

1 c. chicken broth

1 1/2 t. salt 

1/2 t. pepper 

3 T corn starch 

3 T cold water 

In a pot of boiling water, cook the fettuccine until done.  Meanwhile, in a skillet brown the ground pork.  Add the onions the last few mins and cook till slightly browned.  Add garlic, salt and pepper. Add the green beans and cook just until tender.  Remove the pork and green beans.  

In the same skillet add the butter, milk, broth, salt and pepper.  Cook, while whisking for 3 minutes.  Bring to a boil.  In small bowl, whisk the corn starch and cold water until smooth then add to the boiling milk/broth.  Whisk until smooth and cook until thickened.  Add the pork and green beens back in.  Serve over noodles.  

Enjoy! 

 

Edible Chocolate Chip Cookie Dough - Gluten and Dairy Free

One fine summer day, after searching for gluten-free, dairy-free, everything-free desserts, I came across this delicious-looking cookie dough. I made it with a few alterations and everyone constantly raved and begged for more. I call that a success.  -AA

 Edible Chocolate Chip Cookie Dough - Gluten and Dairy Free

1/2 cup dates, pitted

1/4 cup DF butter, melted and cooled

6 tbsp rice milk, divided

1/2 tsp vanilla extract 

3/4 cup all-purpose GF flour

3/4 cup DF chocolate chips

Soak the dates in a cup of hot water for 5 minutes then put in a blender with 2 tbsp of the soaking water and blend until a thick paste forms (add more water if necessary). In a bowl, mix the melted DF butter, 1/4 - 1/2 cup of date paste (depending on the level of overall sweetness wanted for dough), 3 tbsp of rice milk, and the vanilla together. Add flour and stir until combined (if crumbly, add more milk). Fold in chocolate chips. 

Enjoy! 

*Store in the fridge, or in the freezer for longer periods. 

Egg Taco Burritos - Gluten and Dairy Free

This recipe came about one night as I was moaning over dinner having to be made again.  I mean . . . WHY do we have to keep eating all the time?!

I'm kidding.  Food is great.  Meals are great.  

But don't we all just want to take a break from cooking now and then!?! I do. 

But when your family is allergic to everything you just have to keep. cooking. every. day. 

This recipe is here to save the day!  It's quick, easy, healthy, and delicious! 

Egg Taco Burritos - Gluten and Dairy Free

8 eggs 

1/4 c. rice milk (coconut works too) 

~1 lb. cooked ground beef 

garlic (to taste) 

salt (to taste)

pepper (to taste)

cumin (to taste)

onion (to taste)

pinto beans, drained and rinsed 

1 c. salsa 

3 c. chopped spinach 

15 or so cooked GF corn tortillas

Whisk the eggs and milk together and scramble.  Remove from pan and add the ground beef.  Brown if needed (I always have cooked ground beef on hand) and add the seasonings, beans and salsa.  Add the scrambled eggs back in and the spinach.  Serve over warmed GF corn tortillas.  

Yum! 

Cheesy Noodles - Gluten and Dairy Free

Have you busted into the dairy free world of nutritional yeast yet?  I'll admit it took me awhile. . .because who wants to eat something called "Nutritional Yeast"?  Blegh! Sounds disgusting right? 

But I finally caved and well . . . I think you should too!  It's yummy and um . . . super nutritional! It makes a very delicious cheesy flavor that everyone in this family loves.   

Three cheers for oddly named food! 

Cheesy Noodles- Gluten and Dairy Free

2.5 cups of GF noodles (macaroni or penne is good!) 

2 cups, about, of frozen veggies of choice (we like broccoli, cauliflower, or a mixture of carrots, green beans, peas and corn. All are great!) 

*

2 chicken breasts, chopped

1 tsp thyme

1/2 tsp salt

1/2 tsp pepper

*

1 1/2 c coconut milk

1 c rice milk

1/4 c nutritional yeast

1/2 tsp salt

1/4 tsp lemon pepper

1/2 tsp garlic

1 tsp dried onion

* 

2 Tbsp cornstarch

3 Tbsp cold water 

Start noodles boiling in a pot.  At the last 2-3 mins add frozen veggies into the noodles, to cook with them. Meanwhile, cook chicken in fry pan with thyme, salt and pepper.  Remove from skillet.  In the same skillet, add the milks, nutritional yeast, and the rest of the spices.  In a small bowl, mix the cornstarch into the cold water and whisk till smooth.  Bring the milk/spice mixture to a boil then add the cornstarch/water to thicken it.  Whisk.  Once thickened add the noodles and veggies, and the chicken.  Stir to combine.  Enjoy! 

  

Lemon Blueberry Cupcakes - Grain free, Nut free

My 14 year old daughter, who is an actual saint, has been cooking and baking up a storm.  She knows and understands all the constraints in this family and is willing to attempt to make things that "We All Can Eat"!  It's incredible!  And then . . . and THEN . . . she is helping me to post them here.  A saint, I tell you! 

This is a super yummy cupcake recipe she made.  It is free of everything, including grains.  Easy to make and super yummy to eat.  Enjoy! 

Lemon Blueberry Cupcakes - Grain Free, Nut Free

Cupcake: 

3/4 coconut flour

1/4 tsp baking soda

1/4 tsp salt 

 5 eggs

1/2 cup olive oil

1/2 cup honey

3 tbsp lemon juice

zest of 1 lemon

3/4 c fresh or frozen blueberries

Frosting:

1 - 14 oz can cream of coconut, refrigerated several hours

1 1/2 tsp coconut oil

zest 1 lemon

1 tbsp lemon juice

3 tbsp honey

Fresh blueberries (optional)

Instructions: 

Preheat oven to 350*F.  Combine the dry cupcake ingredients (coconut flour, baking soda, salt, lemon zest). In another bowl, combine the eggs, oil, honey, and lemon juice. Stir wet ingredients into the dry ingredients.  Gently fold in blueberries. Scoop the batter into the cupcake liner, about 2/3 of the way. Bake for 20-24 minutes until golden on top. Cool completely before frosting. 

Frosting:

Open coconut cream and pour out the liquid or save for something else.  Place the cream into a mixing bowl. Add the coconut oil to provide structure. whip for 2-3 minutes until well combined. If the coconut cream is chunky, smooth out the chunks with the back of a spoon. Add the lemon zest, lemon juice, and honey. Whip again to combine. Frost cooled cupcakes. If you have fresh blueberries,  you can put a few on top. 

Enjoy! 

Recipe adapted from: https://goodiegodmother.com/paleo-lemon-blueberry-cupcakes-nut-free/

Instant Pot Shepherd's Pie - Gluten and Dairy Free

You know, I'm all about saving time but I also like healthy food and veggies.  So....since this main dish has tons of veggies in it I always have an internal debate whilst making it.  

Do I HAVE to add another side dish? Is the fact that it has veggies in it enough?  Can we all just agree that this main dish is also a side dish all in one?  

Deep thoughts.  And I'm not going to pretend like I haven't served this by itself.  I most definitely have.  

Instant Pot Shepherd's Pie - Gluten and Dairy Free

1 lb of ground beef, browned* 

2-3 cups of frozen veggies (I like the corn/peas/carrots/green beans mix from Costco)

2 c. of chicken broth (or beef broth) 

1 1/2 tsp. salt 

pepper, to taste

5-6 medium potatoes, cut into bite sized pieces 

1/4 c. arrowroot (or corn starch) 

1/2 c. cold water 

Mix the ground beef*, frozen veggies, broth, salt and pepper in the instant pot.  Layer the potatoes directly on top.  Seal the instant pot and cook on manual (high pressure) for 15 minutes.  When timer beeps quick release the pressure.  Take potatoes out with a slotted spoon and set aside.  Mix the arrowroot (or corn starch) with the cold water and whisk until smooth.  Switch the instant pot to "Sauté" and whisk the arrowroot into it, until thickened.  Layer the potatoes back on top and serve.  YUM! 

* I pre-cook all my ground beef and freeze it, so I just have to dump it in.  If you need to cook yours, cook it on the sauté function in the instant pot until it is browned through, then proceed with the recipe.  

Instant Pot Chili Mac - Gluten and Dairy Free

I'm pretty sure my instant pot is vying for the position of my favorite appliance of all time.  It's trying to oust my crockpots.  Not sure who's gonna win, I'll be honest.  

My requirements for the IP are that it must cook my entire meal, with very little effort on my part.  Meat must be frozen.  Everything must be dumped in and stirred.  

And then a complete meal must emerge (I can tolerate adding an easy side dish, if I need to), whilst I help kids with homework, break the fights up, drive to scouts-activities-practice, coach practice, really . . . just fill in the blank.  I want dinner made while I do other things.  The instant pot does it every time. 

I have a lot of "complete meal" recipes to post.  Here's the first.  

Instant Pot Chili Mac - Gluten and Dairy Free 

1 pound ground beef, cooked* 

chopped onion, optional 

1 tsp. garlic

1 tsp. parsley

1 tsp. oregano

1 tsp. basil

1 tsp. salt

pepper, to taste 

2 cups water

14.5 oz. can diced tomatoes

8 oz. can tomato sauce

1 cup (or 1 can) of corn, frozen 

2 cups of noodles, elbow macaroni or penne (use gluten free if needed) 

Add all ingredients to your instant pot and stir (pre-cook meat if needed, see note below).  Set bean/chili setting to 5 minutes (make sure valve is closed).  When timer beeps, quick release the pressure.  Make a quick salad, if you have time!  Enjoy! 

*I pre-cook all my ground beef and freeze it, so I just have to dump it in. If you need to cook yours, cook it on the sauté function in the instant pot until it is browned through.  

Mexican Lasagna - Gluten and Dairy Free

 When the regular lasagna is all full of evil things like gluten and dairy . . . You have to go with Mexican Lasagna.  And really, Mexican food is the most supreme kind of food, so I'd say it's a win win. 

Mexican Lasagna - Gluten and Dairy Free 

~1 lb of ground beef 

2 c. salsa 

2 (15 oz) cans of black beans, rinsed and drained

2 tsp. cumin

1 tsp. salt 

1/2 tsp. pepper

1 c. water 

GF Corn tortillas

Toppings:

olives

chopped tomatoes

lettuce

avocados 

green onions

cilantro

Brown the ground beef. In a blender, combine the salsa, black beans, cumin, salt, pepper, and water.  This should make a pourable, thick sauce.  Add the black bean sauce to the ground beef and heat through.  

Layer corn tortillas in the bottom of a 9 x 13 pan.  Top with sauce.  Add another layer of tortillas, and top with sauce.  Repeat until sauce is gone, ending with sauce on the top. Bake in 425* oven for 15 mins.  Top with toppings and serve. 

Yum yum! 

Adapted from https://simplygluten-free.com/blog/2013/05/gluten-free-mexican-lasagna-recipe.html

Spice Cake With Caramel Frosting - Gluten, Egg and Dairy Free

 This cake.  What can I say  . . . everything I do to it (substitutions) works incredibly well.  Everyone who tries it raves.  It is incredibly easy to make.  I give it the absolute highest praise!  It is really just fantastic.  

I got the recipe (the gluten and dairy - full version) from my sister years ago, and all through our family's dietary changes, it has remained a favorite.  

Go. Make it.  Now. 

Spice Cake with Caramel Frosting - Gluten, Egg and Dairy Free 

4 cups (32 oz) of applesauce 

4 tsp. baking soda

1 c. of light (in taste, not fat) olive oil (veg or canola oil is fine)

2 c. sugar

4 c. of gluten free flour

4 tsp. cinnamon 

1/2 tsp nutmeg

1 tsp. ground cloves 

1 tsp. salt 

Add all ingredients to a large bowl and mix well.  Pour onto a greased sheet cake pan.  Bake 40-50 mins at 350*.

Caramel Frosting - Gluten and Dairy Free 

1/4 c. coconut oil 

1/4 c. full fat canned coconut milk 

1/2 c. brown sugar

2 1/2 c. powdered sugar 

1 tsp. vanilla 

Bring coconut oil, coconut milk and brown sugar to a boil then whisk in powdered sugar and vanilla.  Spread frosting on cool cake, while the frosting is still warm.  

Yum yum!!

Chicken Butternut Salad - Gluten and Dairy Free

 Don't you see this picture and want to eat it? Yes, you do.  Because it looks amazing and tastes amazing too! 

Chicken Butternut Salad - Gluten and Dairy Free 

1 butternut squash

olive oil

1-2 boneless skinless chicken breasts 

salt and pepper, to taste 

1/4 c. dry quinoa, rinsed

1/2 c. water

lettuce of choice 

1-2 apples, diced 

1/4 c. dried cranberries 

**Peel and dice the butternut squash and sprinkle with olive oil, salt, and pepper. Roast in 400* oven, on lined baking sheet, for 20 mins, flipping half way through time.  

**While squash is roasting, slice chicken, season with salt and pepper and pan fry until cooked through.  Set aside.  

**Cook the quinoa in the microwave.  Add the 1/2 c. water and the quinoa to a bowl, cover and cook for 2 minutes.  Remove and stir, then cook for another 4 minutes.  Stir and let stand for 1 minute. 

**In a large bowl combine the squash, chicken, quinoa, lettuce, apple, and cranberries.  

Serve with safe dressing and die of happiness. 

Adapted from: http://www.peanutbutterandpeppers.com/2013/09/18/butternut-squash-fall-chicken-salad-with-maple-dressing/

White Chili - Gluten and Dairy Free - Instant Pot too!

EDIT: Instant Pot version below - using frozen chicken! 

I have a firm belief that the person who invented crock pots has a secure spot in Heaven.  I mean, saving lives right and left with those crock pots has got to be a ticket right in.  I LOVE using my crock pot. 

All drama aside . . . 

This chili is so darn good that the Hubs was still raving about it the next day.  It's just that good people.  

White Chili - Gluten and Dairy Free 

2 frozen boneless chicken breasts 

2 cans of great northern beans 

1 1/2 tsp. garlic powder

2 tsp. cumin 

1/4 tsp. pepper 

1 1/2 tsp. salt 

2 C. chicken broth 

1 cup coconut milk 

1/4 c. arrowroot powder 

1/2 c. cold water 

Put all ingredients except arrowroot powder and water in the crock pot.  Cook on high for 5 - 6 hours until chicken is done.  Remove chicken and shred.  Put arrowroot powder in a small bowl and slowly whisk in cold water until it is smooth and lump free.  Stir into the chili until incorporated.  Add shredded chicken back in and replace lid.  Heat for a few minutes until thickened.  

Serve with some delicious corn bread and enjoy! 

***To make as a freezer meal add all ingredients (except arrowroot powder and water) to a gallon zip lock bag and freeze. Defrost over night in the fridge and cook for 7-8 hours on low in the crock pot.
*** 

Instant Pot White Chili - Gluten and Dairy Free 
*Add frozen chicken, beans, spices, broth and milk to instant pot.
*Seal the valve, then 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. 

Chicken Tacos - Gluten and Dairy Free

Since I LOVE and ADORE Mexican food and could eat it for every meal, every day . . . this recipe here is just another attempt for me to serve tacos every. single. day.  

Does changing the meat up mean people won't get tired of tacos? Yes. Yes, it does. 

This recipe was a MAJOR hit with all the people here. Success! (And it's crazy easy too.) 

 Chicken Tacos - Gluten and Dairy Free

4 boneless chicken breasts 

1 Tbsp. cumin 

1 tsp. paprika 

1/2 tsp. garlic 

1/2 tsp. salt 

dash of red pepper 

dash of pepper

water as needed 

Boil the chicken in water, about 20 mins, until chicken is cooked through.  Drain water and shred the chicken in the pan.   Add the seasonings and stir thoroughly.  Add a little water if it seems too dry.  Serve on taco shells or corn tortillas and top with beans and toppings of your choice.  We like lettuce, tomatoes, avocados, olives, etc! 

Tacos every day! YUM! 

Ranch Dressing - Gluten and DAIRY Free

The Hub's Grandma made a fantastic "dilly dip" that was kind of renowned in the family.  Just so good! 

So finding a dairy free substitute only took me, oh, I don't know, 1,847 years!!!  

But, I hereby declare that the Hubs, the harshest critic on judging a substitute for his Grandma's recipe, absolutely LOVES this recipe.  He asks for it often.  

You won't be disappointed.  

 Ranch Dressing or Dip - Gluten and Dairy Free 

2 cups of safe mayo (use vegan for egg free) (Add more as needed to make it more of a dip than a dressing) 

1/2 c. rice milk 

1 3/4 tsp. distilled apple cider vinegar (or just distilled white vinegar) 

1 tsp. parsley 

1/8 tsp. dill 

1/4 tsp. garlic powder

1/4 tsp. onion powder 

1 1/2  tsp. dried chives 

Combine all ingredients and stir, or whisk, until well combined.  Make the day before for better flavors, as the spices meld. 

ENJOY!

Adapted from:  http://www.allergyawesomeness.com/dairy-free-egg-free-buttermilk-ranch-top-8-free-too/

Cinnamon Roll Chex Mix - Gluten and Dairy Free

Whenever LDS General Conference comes around, we like to join the rest of the LDS world and have cinnamon rolls. . . . alas, gluten-free-dairy-free-YEAST-free cinnamon rolls is not something I have attempted to conquer just yet. (But do plan to . . . some day.)  

But have no fear . . . this chex mix is the PERFECT substitute.  

My 9 year old son got tired of waiting for me to make it and made it himself which was super awesome!  (And also the reason it didn't get mixed quite as thoroughly as usual.)  

Cinnamon Roll Chex Mix - Gluten and Dairy Free 

16 cups of gluten free chex (we like corn and rice, or just corn)

1/2 c. of coconut oil 

3/4 c. sugar 

1 heaping Tbsp of cinnamon 

Pour chex into a large bowl.  Melt oil and stir into cereal, until it is evenly coated. Mix cinnamon and sugar in a small bowl then pour over cereal mixture. Gently stir with a spatula until even coated, then spread out to dry.  

So easy your kids can do it! 

Enjoy! 

Adapted from: http://www.allergyawesomeness.com/guest-post-something-swankys-churro-chex-mix-gf-df-egg-soy-peanuttree-nut-free-top-8-free-vegan/

Crock Pot Taco Soup - Gluten and Dairy Free - Instant Pot too!

EDIT: Instant Pot version below - using frozen chicken!

 Weather is sorta a big thing for me and sometimes I feel like I spend 9 months looking forward to summer and 3 months enjoying it.  I have got to learn to enjoy the cold weather more, but in the meantime there is always soup.  I must have soup to warm me up.  

Today it is cold and pouring rain, so taco soup is on the menu.

Crock Pot Taco Soup - Gluten and Dairy Free 

2 frozen boneless, skinless chicken breasts (can substitute 1 lb of cooked ground beef) 

1 15 oz. can of black beans, drained 

1 15 oz. can of corn, drained (or use fresh or frozen)

1 8 oz. can of tomato sauce 

1 15 oz. can of diced tomatoes 

2  c. of chicken broth 

1 tsp. of salt 

1 tsp. cumin 

1/2 tsp. garlic 

1/4 tsp. pepper

Add all ingredients to crock pot and cook on high for 5 hours.  Remove chicken and shred then return to soup.  Serve with tortilla chips and diced avocados, or other desired toppings.   

*This also makes a great freezer meal.  Add all ingredients to a gallon zip lock bag and freeze.  Defrost over night in the fridge and cook for 7-8 hours on low in crock pot. 

Instant Pot Taco Soup - Gluten and Dairy Free
*Add frozen chicken, beans, corn, tomato sauce, diced tomatoes, broth and spices to Instant Pot.
*Seal valve and cook on High Pressure (manual) for 15 minutes.
*Quick Release pressure
*Shred chicken and return to pot.
*If using ground beef cook on the sauté function first, then pressure cook for just 1 minute.  If your ground beef is already cooked just set to high pressure (manual) for 1 minute.

Enjoy!

Yum yum! 

Crockpot Fajitas - Gluten and Dairy Free

My hubby bought me a second crock pot and it is pretty much my favorite possession ever.  I mean, come on . . . I can have broth going for days and make all kinds of breakfasts and dinners at the same time!  HEAVEN.  

#kitchennerd 

Anywho, this is a real favorite.  Have I mentioned my long standing and undying love of Mexican food?  I LOVE IT.  

This is a quick and easy way to make super delicious fajitas.  

Crockpot Fajitas - Gluten and Dairy Free 

2 -3 lb chuck roast 

2 bell peppers, any color, sliced 

2 cloves garlic, minced 

3 Tbsp. lime juice

2 tsp. cumin

1 tsp. paprika 

salt 

pepper 

Add all ingredients to crock pot and cook on low for 8 hours.  Shred beef.

Serve on warm corn tortillas with spanish rice, guacamole, or other toppings.

This meal works fantastically as a freezer meal.  Add all ingredients to a gallon ziploc bag and freeze.  When ready to use, defrost in fridge overnight, then add to crockpot and cook on low for 8 hours.   

Sugar Cookies - Gluten and Dairy Free

 Whelp, about time for some cookies, wouldn't ya say? 

I accidentally added too much oil to these valentines cookies, but they still turned out pretty good! 

I've been meaning to post this recipe since clear back in October, see?

Alas, here we are. March.  But sugar cookies are good any time of year, right? So post them I shall. 

Sugar Cookies - Gluten and Dairy Free 

1 cup coconut oil 

1/2 c. light olive oil

2/3 c. sugar

2/3 c. powdered sugar

2 eggs 

1 tsp. vanilla 

4 cups of gluten free flour (I like Pamela's Bread Mix for this.)

1/2 tsp. baking soda

1/2 tsp. cream of tartar

1 tsp. salt 

Cream coconut oil, olive oil, sugar, powdered sugar, eggs and vanilla together.  Add rest of ingredients and stir to combine.  Roll out between two pieces of parchment paper.  Cut into desired shapes.  Cook 8-10 mins at 350*.  

Asian Chicken Lettuce Wraps - Gluten and Dairy Free

Better get back on my recipes, right? 

SO MUCH has been going on here.  It's been . . . difficult.  But now things are calming down, and I have a ton of recipes ready to post. Let's get back to it.  

This is a yummy, easy, and delicious meal for a busy night - just the kind I like.

  

And most importantly . . . the kids loved it! 

 

Asian Chicken Lettuce Wraps 

4 boneless, skinless frozen chicken breasts 

1 medium red bell pepper, diced

3 large carrots, grated 

4 cloves garlic, minced 

1/2 c. soy sauce (gluten and yeast free)

1/4  heaping cup ketchup 

1 1/2 tbsp. honey 

1/4 teaspoon crushed red pepper flakes 

Add all ingredients to your slow cooker and cook on high for 5 hours.  Remove chicken and shred, then stir back in.  Serve on top of a piece of Romaine lettuce.

  

This makes a great freezer meal.  Add all ingredients to a gallon ziploc and freeze.  When ready to use, defrost over night and add to crock pot.  Cook on low for 4-6 hours.  

We like to serve with a pile of rice on top of the chicken.  Yum! 

Adapted from http://newleafwellness.biz/2015/06/16/slow-cooker-asian-chicken-lettuce-wraps/

Yum! 

Secret Pumpkin - Sweet Potato Puree

We have been having an interesting time, as of late.  Lots of frustrations, lots and lots of new diagnoses.

 One of these diagnoses is that we discovered that my son is anaphylactic to pumpkin.  We have loved pumpkin so this is sad news.  But luckily, pumpkin is easy enough to avoid.

This pumpkin season has had us missing our usual pumpkin treats though!  Luckily I have discovered a delicious way around this, that makes EVERYONE happy! 

I started making sweet potato puree and it can be used in place of any pumpkin in any recipe.  It's amazing!

We've had delicious "secret pumpkin" muffins: 

A wonderful "secret pumpkin" pie: 

 And these fantastic "secret pumpkin" pancakes: 

The process is super simple: 

Sweet Potato Puree

*6-8 sweet potatoes, scrubbed 

*Place sweet potatoes in crockpot and cook for 5-6 hours on low, or 3-4 on high.  

*When potatoes are done, remove from crockpot and slice down the middle.  

*When they are cool enough to touch, peel off the skins. 

*Next, blend them in your blender with water until it reaches a nice smooth consistency. (Do a couple batches at a time, only fill your blender about half way with potatoes.) You'll need quite a bit of water.  Just keep adding it until it blends easily.  

*Store the puree in the fridge until you're ready to use it, or store in freezer safe containers.  I like to pre-measure it into 1 and 2 cup portions. 

*After defrosting, just pour off extra water that separates and stir it up. 

*Use in place of pumpkin in any recipe! Note that sweet potatoes are sweeter than pumpkin, which means you can cut back on sugar in the recipe.  Win! 

Adapted from:  http://joyinmykitchen.blogspot.com/2011/11/as-you-well-know-sweet-potatoes-make.html#.WC5CwvkrLIU