I LOVE peaches. I think growing up with peach trees in our backyard did me in. So, imagine my joy when my parents brought me 2 boxes of organic peaches the other day! Yum!! But um...2 boxes is A LOT of peaches, ha ha! Needless to say I've been drying them, making them into jam, eating them, and sneaking them into all sorts of recipes. Even my baby is enjoying them in her Peaches & Quinoa Breakfast (a recipe which I'll post soon ps.) This next recipe is a great breakfast muffin. The yogurt provides a moist and delicious flavor and the peaches provide all the rest. ;) I think you'll love them! They are gluten free but can also be dairy free by simply subbing 2 of the ingredients. The batter also makes a great sweet bread. Enjoy! (Gluten Free, Can be Dairy Free) Created by jalene Ingredients:
Directions:
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Getting tired of the same old thing for dinner? Try this next quick gluten free dinner idea. Start to finish is only 15 minutes! A little recipe background: Why Polenta? I guess you could say that Polenta has been trying to sneak it's way into my heart for the past year. It all started at the Gluten Free Expo* where I was first introduced to this little "corn log" ;). I had seen Polenta in the grocery store but I was a little weary of them. I mean, how do you cook a log of corn? And what does that even taste like? And why are people eating this stuff? I wasn't scared...well, ok, I was scared. So with a little encouragement from the sales rep at the expo I thought, "Ok, maaaaybe I'll give it a try..." But, I soon forgot my promise and went along my merry way until- a couple of months later my brother-in-law invited us over for dinner. On the menu: fried polenta. What in the world. There it is again. Popping into my life. This time I had the opportunity to taste it and I actually liked it! To quote a phrase from Home Alone "I'm not afraid anymore!" I had been introduced, I had seen it been cooked, I had tasted it myself... Now, it was my turn to go and purchase one of my very own... So, on my next visit to the grocery store, I found one down the spaghetti aisle. (They come in a variety of flavors ps and it's organic.) Excited and feeling brave I brought it home and placed in my cupboard...and there is stayed for the next 4 months... taunting me whenever I opened the door! "Cook me! Try me!" it would say. And no joke with 1 day left on the expiration date I decided it was now or never. ;) This recipe was created purely out of necessity but the result is unique and tasty. The polenta in this recipe is used in place of where I would normally have gluten free pasta. It's a great alternative that cooks up faster than pasta and has the same filling effects. Try it and let me know what you think! *Psst! The Gluten Free Expo is coming up soon on Oct 11th 2014 in Salt Lake City, Utah. For tickets go to the glutenfreeexpo.com website.
Store leftovers in an airtight container in the fridge for up to 3 days.
Gluten Free Finger Foods for Baby Do you have Gluten Sensitivity or Celiac disease? Then genetically-speaking, it might run in your family. So as your baby begins to eat solid foods, it might be a good idea to avoid Gluten altogether. My husband, Dr. Nielsen, informed me that the latest research has actually shown that if you keep your child off of the most common food sensitivities (gluten, dairy, soy, peanuts, etc.) for the first 2 years, that your child will be less likely to have food sensitivities as an adolescent and even as an adult. There are a variety of foods that your baby can try out instead of wheat-based products! Here is a great list, many of which I have fed to my own children. *Remember, start with small, very soft pieces of food first and always supervise your child while eating! Some foods on this list may require teeth or even chewing skills so use discretion before feeding it to your child. (Also, don't worry if your child has trouble picking up small pieces of food at first, it's great for developing their fine motor skills!)
Gluten Free Prepackaged foods ready to eat:
I think I officially might have a problem. My body always wakes up craving something sweet. I'm talking about yummy baked goodness delights like muffins, waffles, pancakes, german pancakes, even donuts! ;) So to be honest, most of my breakfast choices tend to lean towards just that- grains with sugar. My husband on the other hand is a hearty man. Give him eggs, sausage, meat...etc. and he's a happy camper. He also says it's better to get some protein to start your day rather than carbs and sugars... Hmmp. What does he know. K, I guess he is a doctor and all. Like I said. I think I have a problem. Sigh. So this next recipe is my attempt at being less sugary and more protein-y in the morning. ;) We love to throw this one together when we need a quick breakfast. It's a great way to use leftover baked potatoes. (If you don't have leftover baked potatoes and you're in a super hurry, and you use microwaves, you could simply microwave some to use that morning. Just remember potatoes cook quick (unlike my old college roommate who nuked a potato once for 15 minutes. It was a shriveled up mess. Poor girl. Hopefully she's mastered the microwave by now...) K, where was I? Oh ya, hearty protein breakfast burritos!! Audrey loves her burrito served with ketchup while my husband is more of a hot sauce man. I'm a salsa girl so whatever your pleasure...enjoy! Serves 2-4 Ingredients:
Sausage, Egg, & Potato Breakfast BurritosDirections:
Like hearty no sugar added breakfast recipes? Here's some more!Can you believe my baby is a year old already! Time is flying. I'll probably wake up tomorrow and she'll be getting married or something! Good grief. Well, since her special day kind of snuck up on us, I didn't have time to really experiment different combinations for her 1st birthday cake. So I guess you could say I kind of "jimmy-ridged" this next recipe. I literally threw in a bunch of ingredients hoping it would all work out in the end. Let's just say... I think Jimmy would be pleasantly surprised. I'm super pleased with the results too! It's tasty, moist, gluten free, dairy free, egg free, and a low-sugar cake! And best of all, she LOVED it! (And the rest of us were loving it as well. Audrey and I kept sneaking in bites when we could...) The coconut flour gives this cake a great added flavor along with some good fiber and other nutrients. :) Hopefully you'll enjoy it too! Let us know what you think! Gluten Free, Dairy Free, Egg Free Cake(Gluten Free, Dairy Free, Egg Free, Soy Free) Yields two 6 inch cakes (Double this recipe for two 8 or 9 inch rounds) Ingredients:
If you have a food allergy, chances are your kids might already have or will develop one too. Dang genetics. So, what can be done you ask...? One of the best things you can do as a parent is to actually keep them off of those highly allergenic foods for the first 3 years of their life. This gives them a better start and a better chance at overcoming food allergies in the future. It's not a guarantee, but it's something significant that YOU can do. With that said, and my OWN history of food allergies, I keep my little ones off wheat (gluten) and dairy for as long as possible. My method of madness is really quite simple though it might seem overwhelming for some of you. Hence this next post. Just like we do with our every day meals, we like to make our baby food from scratch. It's the best way to know exactly what our baby is eating. It's also cheaper! Making your own baby food might be overwhelming to say the least. There's a whole lot of combinations that you can do. Just take a glance down the baby food aisle and you'll see my point. When you're making your own, it's good to keep this in mind: Keep it SIMPLE. Trust me. Often times we think something like "oh my baby will think this is so plain..." Keep in mind your little one has been drinking the same thing every day for every meal for the past 9+ months... So I keep my combinations to 1-2 foods usually. (See a list below for info.) For example, I'll cook up a batch of organic green beans and puree it with the water I cooked them in. (I puree for beginner eaters and puree it with chunks for later on.) Then I freeze the puree in individual ice cube trays. Once frozen, I place those in freezer bags labeled "organic green beans." I do this with other organic fruits, vegetables, beans, and even meats. (I do tend to mix my meat with rice, quinoa or lentils fyi. Babies don't need that large of proportions of meat and it keeps down the cost.) Then, when it's time to feed my baby, I usually pull out from my freezer something like 1 meat, 2 veggies, and 1 fruit ice cube and thaw them up for a well-balanced meal. For example, for lunch my baby might have sweet potatoes, green beans, applesauce, and ground turkey with rice. Then for dinner I'll pull out carrots, black beans, pears, and beef with quinoa. Keeping the foods separate allows me to eliminate a food quickly if I notice a harmful effect on my baby's body (ie a rash, constipation, or diarrhea). It also allows me to make all sorts of combinations throughout the day without doubling up too much on one food item. As your baby gets older and opportunities arrive, you may even be able to simply grind up what you had for dinner. If we are traveling I typically resort to the organic baby food pouches for sake of time and lack of resources like a kitchen and freezer. ;) No matter how you go about it, try to keep it simple. Stick to gluten free whole foods with an assortment of healthy organic fruits, vegetables, meats, legumes, and grains. Don't forget to incorporate fresh foods into your baby's meals as well (especially those foods that don't freeze as well such as avocados, bananas, etc.) Observe your baby's bowel movements and skin. If he/she starts a rash, begin to eliminate foods until you discover the cause. Also pay close attention if your child develops diarrhea or constipation. They both can be a sign of an allergy or inability to digest something. (Constipation can also be caused by not enough liquids in the diet so assess accordingly.) Also, as you transition into chunkier foods- watch your baby's stool to make sure it is getting digested. If not, go back to pureeing until your baby's system can handle digestion better. Good luck! You can do it. **Remember, always consult with your pediatrician regarding introducing solid foods to your baby and specifically discuss any foods that may pose allergy risks for your baby. What I have in my freezer currently (all pureed or mashed):
Just a side note: |
Directions:
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Into making your own dry mixes?The dry ingredients in this mix can be used to make soft dinner rolls as well! Simply follow the recipe on this link: Gluten Free Soft Dinner Rolls |
I think what made it worse is someone commented under her post and said something along the lines of “You should feel blessed! What about all the women that can't have children?” where this poster replied, “Ya, they're called Aunts.” Wow. Completely heartless. I don't care if she was trying to be funny. It wasn't.
I've taught elementary school for 7 years, I'm an aunt, and a sister but you know what...there is NOTHING like being a mom.
When my husband and I got married we choose not to do any sort of birth control. Kids could come as they would. As time went on, and I didn't get pregnant, I started to get a little worried. Let me tell you, the threat of not being able to have kids makes you even more grateful when they finally do come. (Ironically, going off wheat helped my body be able to get pregnant but that's a different story for another time.)
So, I've thought a lot about this facebooker's statement: “hate being a mom” all week and it's done something to me (besides ticking me off). It's made me so sincerely GRATEFUL that I AM A MOM. AND it's actually helped me see things in a different light. And maybe I share this story with you in hopes that it might help you be a little more grateful too.
Is being a mom hard? Yes, totally. It's a job that you can't clock out of. There's times where you wish you could have slept in a little more or you wish someone else would make dinner or do the laundry etc. There's times that you get angry when your kids won't listen to you or frustrated when they leave their toys out... And don't even get me started on delivering a baby.
And all the little things I used to get so annoyed with before this week have turned into something to smile about. Because you know what, my kids won't be kids forever. These times are treasured memories in the making. Being a mom is one of my greatest blessings in life besides being married to my husband. It is truly a gift from God.
And remember this: "Perhaps the most significant of all classrooms is the classroom of the home. It is in the home that we form our attitudes, our deep held beliefs. It is in the home that hope is fostered or destroyed. Our homes are the laboratories of our lives. What we do there determines the course of our lives when we leave home." Your kids are learning from you even when you're not teaching them. So, let's try our best not to screw that up. ;)
Whew. Thank you, for letting me vent a little. I feel better. With that said, here's a great recipe for your little ones. (Psst- Are hot dogs the healthiest? No, so we don't eat them very often but when we do, this is a fun recipe my daughter LOVES. And that's the power I have as a mom- I can help brighten her day.)
If you haven't tried my Gluten Free Quick Rolls you really should! They are fast, easy, and taste super good just fresh out of the oven. They're very versatile as well. I make hamburger buns, a loaf in the bread machine, and hot dog buns. One of my readers even uses them for bread-sticks too!
Making hot dog buns is a little more tedious than making rolls because I don't have a scooper that makes that perfect hot dog shape. So, I usually have to wet my fingers and shape it out. Rolls on the other hand are quick and easy with an ice cream scooper! Scoop and wha-bam. Done. So, I wanted to create a fun little meal for my daughter that was as tasty as a hot dog but quicker for me to assemble. The result is this next recipe:
Gluten Free Hot Dog Rolls
(Gluten Free, Dairy Free) Created by jalene Yields about 20 rolls (1/4 cup size) Ingredients:
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- Preheat your oven to 425 degrees F. Lightly grease a cookie sheet.
- Whisk together the yeast and warm water. Add in the grapeseed oil and sugar. Cover with a towel and allow to double in size while you measure out your dry ingredients.
- In a mixer combine the brown rice flour, potato starch, tapioca starch, xanthan, and salt. When the yeast mixture is ready, add it and the eggs to the dry ingredients. Mix on low speed for 30 seconds then turn up the speed to medium and continue mixing for 2 & 1/2 more minutes. Allow the dough to sit in the bowl for 5 minutes.
- While the dough is sitting cut the hot dogs into 1/2 inch circular segments.
- (This next step can be easily done with a ice cream scooper but if you don't have one- a 1/4 measuring cup will do fine.) Place 3 to 5 little hot dog rounds into your scooper and then fill up the rest with dough. Place onto your prepared pan about 1-2 inches apart. (Ps- You don't have to make all the rolls with hot dogs in them but just know the cooking time for them will be shorter if you don't.)
- Bake at least 10-15 minutes or until rolls are golden brown on top.
Serve warm. Goes great with ketchup and mustard.
Note from jalene: Grapeseed Oil has a higher cooking temperature than Olive Oil so it is highly recommended for this recipe. It also has a very minimal flavor so it will not affect the taste of your rolls. It is healthier than Canola Oil or other alternatives so we highly recommend only using Grapeseed Oil for this recipe.
If you like this recipe you may like my Gluten Free Corndog Muffins too! |
For those of you that CAN handle the milk from the cow- regular cream cheese will work just fine too.
So enjoy! But...not too much. Because seriously, something this good could not be good for you! And if you follow my blog because I post healthy gluten free options, please ignore this post. Ha ha. Sorry.
Gluten Free Cheesecake Swirled Brownies
Created by jalene
Cheesecake Ingredients:
- 8 oz Cream Cheese (for dairy free use "Toffuti's Better Than Cream Cheese"
- 1/3 cup sugar (I used evaporated cane juice sugar)
- 1 tsp gluten free vanilla
- 1 large egg
Brownie Ingredients:
- 2 large eggs
- 1 cup sugar (I used evaporated cane juice sugar)
- 1 tsp gluten free vanilla
- 1/2 cup butter, melted (You can use melted earth balance or coconut oil to make it dairy free)
- 1/4 cup cocoa powder + 2 Tbsp cocoa powder
- 1/3 cup brown rice flour
- 1/3 cup cornstarch
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1/4 tsp xanthan gum
- Preheat oven to 350 degrees F. Grease a 8 by 8 pan with coconut oil or non-hydrogenated shortening or line with parchment paper.
- For the cheesecake filling: In a mixer on medium speed, beat the cream cheese for about a minute until smooth and creamy. Beat in the 1/3 cup sugar and 1 tsp vanilla until very smooth. Beat in the egg until well blended. Set cheesecake mixture aside.
- For the brownies: In a small bowl add all of the dry brownie ingredients: the cocoa powder, brown rice flour, cornstarch, baking powder, salt, and xanthan gum and combine well. Set aside.
- In another bowl, beat the 2 eggs briefly, then add the sugar, butter, and vanilla. Stir until combined well.
6. Using a knife cut through the 2 batters to create a swirled effect. (See attached picture- my 3 year old helped me with that one!)
Bake about 35 minutes. A toothpick should come out clean and the top should be set.
"Ch-ch-ch-chia!" Sorry, I can't think of Chia Seeds without hearing that jingle in my head. I love how Chia Seeds have been getting more and more popular lately (and not just for growing hair on terracotta figurines... ;) Chia Seeds are even so popular now that they have started carrying them at Costco in BULK. (Of which is where I purchased mine.) And, if you're anything like me, as you walk out of the store with a 32oz bag of Chia Seed, you're probably thinking to yourself, "What in the world am I going to do with all these Seeds?!?" So, as I was contemplating this dilemma one morning (while cooking up my favorite waffles) I had a light-bulb moment. What if- instead of leaving my blueberries whole- I smash them up and mix them with a little Chia Seed. It should make a perfect jam! I was so excited to share my recipe with you all! I was even applauding my originality when I decided to google it and saw that about a gazillion other people have ALREADY thought of the idea as well. Oh well. At least I thought I was creative for a good half an hour. |
In just 1 Tbsp, Chia Seeds provide:
- 5 grams, 20% dv Fiber
- 3 grams Protein
- 8% dv Calcium (More than 1 glass of milk)
- 10% dv Magnesium
- 6% dv Iron
- 2.5 grams Omega-3
- 15% dv Manganese
- 14% dv Phosphorus
Now, without further ado:
Raw Chia Seed Jam
(Gluten Free, Dairy Free, Grain Free, Paleo, Soy Free, Corn Free, Nut Free, Egg Free) Created by jalene (but apparently I'm not the only one) ;) Yields: about 1 cup Ingredients:
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- Smash your fruit with a fork or pulse it through the blender or a food processor until it's smooshed.
- If you're a sweet tooth, go ahead and dr. up your fruit to your liking with some sweetener. (I left my unsweetened.)
- Add the Tbsp of Chia Seed and combine well. Let stand for about 5-10 minutes. Use as desired.
Keep unused portion tightly covered in the fridge. Best used within 3 days. *Note: Depending on the type of fruit you use and the amount of liquid it produces, you may want to use slightly less chia seeds for fruit that does not produce a lot of juice. I usually start with 2 tsp instead but it's up to you. ;) |
Just for fun:
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jalene
wife of a holistic doctor &
mom of gluten-free, dairy-free kids
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